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Ben Pollinger

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Citywide Truffle Shortage; A New Eastside Fro-Yo Foe

A citywide truffle shortage can explain why “the Waverly Inn jacked up the price of its infamous truffle-topped mac & cheese from $55 to $85. The dish was an amusing punch line at $55; at $85, it's just obscene.” [NYP] Related: Le Cirque Bids High for Monster Truffle Bruni eschews all the courtesies one suffers at the dinner table, which he refers to as restaurantspeak: “Would I ‘enjoy coffee with dessert?’ I don’t know; it depends how good the coffee is. I’ll have some, yes, then we’ll see.” [NYT] FR.OG has now lost Jean Georges alum chef Didier Virot to the Plaza’s new restaurant-to-be, the Palm Court, set to open later this year. [Diner’s Journal/NYT]

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It’s August, and the Eating’s Easy

It’s August, cheap-eats time, when you should be gobbling down raw artichokes, Cuban sandwiches, tapas, and pasta. It’s time to chill out, in other words. And that’s the idea behind this week’s food coverage.

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We’ve Got Oceana’s New Menu — and Word of a Special Served Only Tonight

The man Ben Pollinger succeeded as executive chef at Oceana in October, Cornelius Gallagher, was one of the city’s top toques, and much of the kitchen left with him. Finally, though, Pollinger has settled in and after much tweaking of the original, finally introduced his own menu (which we’ve filed into our flourishing playground of a database). Says the chef: “Oceana’s menu reflects my vision for what I wanted to do here: a kind of global seafood, with a simultaneous awareness of classic American cooking.”

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