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Anthos

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Jason Hall Doesn't Want to Ever Leave Michael Psilakis

Name: Jason Hall Age: 28 Restaurants: Anthos and Mia Dona Background: Hall Worked at San Francisco’s Aqua and One Market, followed by a long period as a line cook under George Morrone, at the four-star restaurant the Fifth Floor. Hall then spent five formative years at Craft, first under Marco Canora and then Damon Wise, before joining with Michael Psilakis and eventually becoming executive chef at his restaurants.

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Bar Boulud, Loved at Last; Cuozzo Not on the Dovetail Bandwagon

“It's a new era, and Bar Boulud belongs to it.” That's why, even though the hot items are mostly “snoozers,” the restaurant deserves two stars. Another Zeitgeist review from Frank Bruni. [NYT] Steve Cuozzo doesn't give out stars, but if he did, he wouldn't be giving three to Dovetail, whose stellar critical reception he recapitulates in a forceful, acerbic review. “The Times' Frank Bruni, who found 'drab' décor at Anthos a reason to deny that truly original, forward-Greek place three stars, overlooked Dovetail's butt-ugly brown palette to exult over the likes of — holy cow! — monkfish and lobster on the same plate.” [NYP] Writing on his GQ blog, Alan Richman obliterates Brasserie Les Halles, but why? Who was thinking about it, anyway? And who thought it was good? The review seems conceived as a blow against Tony Bourdain, but it does him no harm. [GQ]

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Socialista Back in Business; 2nd Avenue Deli Still Delivers

Socialista, now rid of that pesky hepatitis-A problem, is once again hosting celebs like Sting and Josh Hartnett. [NYP] Conflict-of-interest alert! The soon-to-be-new president of the Obesity Society had to step down after drawing criticism for his paid consultant work for the restaurant industry, for whom he produced a puzzling affidavit asserting that posting calorie info on menus could have a negative effect on obesity. [NYT] Good news: The 2nd Avenue Deli still delivers anywhere in town. [Bottomless Dish/Citysearch]

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Persephone’s Seafood Yiouvetsi Seems Awfully Familiar…

We knew something looked vaguely familiar when we saw, in this week’s magazine’s Openings, the image of Persephone’s dish of seafood yiouvetsi. Oh, that’s right — seafood yiouvetsi is a signature dish at Anthos! The only difference is that this one doesn’t come in the actual yiouvetsi pot. But everything else seems to be there, down to the orzo in a saffron broth at the bottom. They say there's nothing new under the sun, but Anthos's yiouvetsi was pretty novel when it came out, as the dish is traditionally reserved for lamb shanks and the like. Deepening our suspicions of Persephone's, um, inspiration is the fact that the other dishes mentioned at Persephone — the pikilia-spread sampler, the Greek meatballs in tomato sauce — are right off the menu of Anthos’s sister Kefi. Of course, given how crowded Anthos and Kefi are, the chance to eat simulacra in another good restaurant is much welcome. But otherwise, this might be one of the most brazen Greek heists since Lord Elgin looted the Parthenon marbles. Openings: Persephone, Greene Grape Provisions, Dean's, ’Beca Restaurant, Dram Shop, and City Girl Café [NYM]

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