Brooklyn Bowl’s Full Menu Debuts
Plus, a look at the current preview menu.By Daniel Maurer
Plus, a look at the current preview menu.By Daniel Maurer
True to its promises, it told its Twitter followers first.By Daniel Maurer
Debunking the myth that food travels 1,500 miles from farm to plate, and a list of best spots for late-night dining, from our glance at the morning headlines.By Michael Alan Connelly
Blue Ribbon comes to a bowling alley and more, in our daily local news roundup.
The James Beard Foundation’s Rising Star Chef of the Year managed to stay sober on David Chang's party bus, but that doesn't mean he didn't party down this week.
Loopt, a program on the new iPhone, might bring on entirely different levels of voyeurism and oversharing.
Radar ran a story on escolar’s tendency to cause leaky bowel movements and mentioned that the fish was served at Le Bernardin. This, in turn, prompted a response from Eric Ripert himself, which prompted the author of the article to respond, “I’m sure Eric Ripert serves his escolar in such a way that it doesn’t make people shit orange oil. He’s good like that.” [Fresh Intelligence/Radar] Chef Craig Hopson says the ghost of Aaron Burr haunts the kitchen of One if by Land, Two if by Sea and has a tendency to steal batches of brioche. [Bottomless Dish/Citysearch] Related: One if by Land Breaks Out a Bar Menu, and Not a Minute Too Soon Katrina Markoff, founder of Vosges Haut-Chocolat, likes to pair her company’s bacon-laden chocolate bar with pieces of Gruyère and a glass of Shiraz. [WSJ] Related: A Bacon Tribute Product We Can Get Behind
Chelsea: The former Daniele’s Piadina space on 22nd Street east of Sixth Avenue sat empty for two years, but it will reopen as a sandwich shop called Ashby’s on Monday. [Eat for Victory/VV] Clinton Hill: Gnarly Vines is hosting a rosé-sparkler tasting tonight, tomorrow, and Wednesday evening from 6 to 9 p.m., and bottles of those sample selections are 10 percent off. [Clinton Hill Blog] Dumbo: The ‘D’ Space Restaurant at Jay and Front streets serves Indian buffet, but will it raise the bar on local delivery options? [Dumbo NYC] Flatiron: Shaffer City Oyster Bar & Grill will close February 23 and reopen in March as Flatiron Joe’s with cheaper American fare and a jukebox. [Zagat] Fort Greene: In her list of last-minute Valentine’s Day options, Danyelle Freeman recommends Cake Man Raven if you want to "just forget dinner and grab a few whopping slices of the decadent red velvet cake that made this bakery famous." [Restaurant Girl] Soho: In honor of this romantic week, it’s only right that bananas (and resulting desserts around town) are celebrated for being "not only insanely phallic but also brimming with potassium and B vitamins, which are necessary for keeping your sex drive going." But you don’t have to tell your date that after deciding to share Blue Ribbon Brasserie’s top-rated banana split. [Gridskipper] West Village: Pig's-feet and collagen temple Hakata TonTon has been closed by the Department of Health. [Eater]
East Village: BondSt has made its West Coast debut in the new Thompson Hotel in Beverly Hills. [Snack] Hell’s Kitchen: Sietsema doesn’t think Metro Marché feels enough like a real bistro; maybe stepping out into Port Authority to view a homeless man peeing into a Dunkin’ Donuts cup just takes away the mystique. [Eat for Victory/VV] Lower East Side: 'inoteca is back, with new and improved wine storage. [Eater] Soho: Bruni uncovers the history of Blue Ribbon (which began in 1992 with a fancy French restaurant on Sullivan Street between Prince and Spring) and finds it interesting. [Diner’s Journal/NYT] Williamsburg: Diner has "begun doing Porterhouses for two, four, sometimes six, along with bone-in rib-eyes and T-Bones, cooked to order and slathered with marrow butter," right across from Peter Luger. Has anyone been to both to compare? [Brooklyn Based]
Though the FDA approved the sale of meat and dairy from cloned animals, the Department of Agriculture is asking farmers to postpone introducing cloned animals into the food supply until they can calm retailers and overseas trading partners. [NYT] Related: FDA to Beef Industry: Send in the Clones The list of restaurateurs interested in snatching up Tavern on the Green when its lease expires at the end of the year has expanded to include heavyweights such as Danny Meyer, Drew Nieporent, and the Ciprianis. [NYP] The Great Restaurant Critic Notebook Caper of 2008 continues! With confirmation that it belongs to neither Frank Bruni nor Danyelle "Restaurant Girl" Freeman, the search for its owner goes on. [Eater] Related: So the Critic Left Her (?) Notes. So What?
Chelsea: Bottlerocket Wine & Spirit will present a free Thanksgiving 101 wining and dining seminar on Saturday, November 17, from 1 p.m. to 4 p.m. that will be catered by City Bakery and feature chef Don Pintabona of Dani, pastry chef Nancy Olson of Gramercy Tavern and chef Galen Zamarra from Mas (farmhouse), giving cooking tips in addition to the requisite wine tasting. [Grub Street] East Village: Chikalicious will be serving on Thanksgiving, if you’d like to pass up a traditional feast for a $12 tasting of “warm cornmeal pound cake with corn ice cream and a duo of grapes in Moscato d’Asti.” [Restaurant Girl] The new and improved Momofuku Noodle Bar now features soft-serve ice cream served in brownie-stuffed cones. [Eater] Financial District: Blue Ribbon Sound on Ann Street is a recording studio brought to you from the restaurant group of the same name because the owners of the sushi houses and bakeries around town are also “dedicated to high quality sound production in a comfortable and professional environment.” [Down by the Hipster] Flatiron: Parea will be remade into a rustic Greek eatery, with an organic menu and green architecture. [Restaurant Girl] Flushing: Sai Bhavan Snack & Sweets at 141-20 Holly Avenue is a good place to find vegetarian South Indian fare to celebrate the India’s annual Festival of Lights. [Gothamist] Harlem: The farmer’s market outside of Morningside Park at 110th Street and Manhattan Avenue on Saturdays from 9 a.m. to 5 p.m. will close for the winter after November 17. [Uptown Flavor] Midtown East: Alto has a special table for two that overlooks the dining room, but protocol for securing the prized seating remains hazy. [Eater]
Alex Ureña's somewhat mainstreamed restaurant, Pamplona, earns the catchall two-star rating from Frank Bruni — a great victory for them, since it legitimizes the restaurant and puts it on the solid footing it desperately needed. Bruni doesn't sound especially impressed, however: “His best dishes are more than memorable enough to redeem Pamplona’s shortcomings.” Well, that's good! [NYT] Critics tend to like writing about restaurants that fail badly in one way (such as the food) while succeeding in another, less important way (such as the room). That disjunction gives Danyelle Freeman free rein to jump with both feet onto Bobo. [NYDN] Randall Lane checks in on the two newly opened Mexican restaurants, Toloache and Los Dados and likes them both okay, but he has changed his ways and is now throwing around stars like they were manhole covers: three (of six) for Toloache, home of the famous grasshopper taco, and two for meatpacking trendhole Los Dados. [TONY]
The chef for Blue Ribbon at Six Columbus will be Bouchon Bakery alum Jose Salazar. [Hotel Chatter via Eater] By the end of Top Chef, even Frank Bruni got a little sentimental. [Diner’s Journal/NYT] Related: Adam Platt Was Right About ‘Top Chef’ All Along Rocco hearts Hung. [Eat for Victory/VV]
For the first time Danyelle Freeman is one step behind Adam Platt in her review choice, and she matches his star selection for Accademia di Vino. [NYDN] Related: Molto Trendy [NYM] Blue Ribbon at Six Columbus is expected to open in a couple of weeks. [Eater] Related: Blue Ribbon Sushi at Columbus Circle Will Open in October Hung offers insight into DiSpirito’s comment that the Top Chef contestant reminds him of himself: “He’s confident, he’s cocky, he’s good looking … his technique is on, his flavor profile is my kind of food. I respect him a lot.” [Eat for Victory/VV]
The Food Network dumps Mario Batali, and he dumps Iron Chef America in return. [NYP] Da Silvano‘s media connections won’t keep rat spottings out of the news as Inside Edition will air footage of the vermin tonight alongside similarly damning video of both Peter Luger and Blue Ribbon. [Eater] "Nobody at the Bryant Park tents has to starve, sleep or stay sober" during fashion week thanks to sponsorships including Eleni’s cookies, Nespresso, and most importantly the entire Spanish wine region of Rioja. [NYDN]
Astoria: Bistro 33 on Ditmars at 21st Street has opened its outdoor seating and launched a weekend brunch featuring apple-Brie omelettes and blueberry pancakes. [Joey in Astoria] Battery Park City: Former Thor chef Kevin Pomplun is the director of operations for Will Goldfarb’s kiosk, Picnick, and there are more details about what will be on offer. [Gothamist] Columbus Circle: The Blue Ribbon coming to new hotel Six Columbus will transcend sushi by offering both a raw bar and Japanese barbecue. [Down by the Hipster] Harlem: Legendary soul-food destination Copeland’s Restaurant will close on Monday after 50 years and one last Sunday brunch. [NYT] Lower East Side: The herring at Russ & Daughters builds “manly strength.” [Eat for Victory/VV] Red Hook: DeFonte’s owner can’t go on vacation without spurring concern that the mom-and-pop sandwich shop has closed for good. [Lost City] Sagaponack: Townline BBQ is up and running as of Monday, hoping to succeed where four other restaurants have failed. [NYT]
This week's issue of New York is crammed with food news, including an Adam Platt slam, a Gael Greene discovery, and a very odd story about people who hate foie gras. • Foie Gras foes, rebuffed in their efforts to get the delicacy banned in New York, converge on Fairway, much to the store's delight. [Intelligencer] • Adam Platt hands Jeffrey Chodorow's new Kobe Club a bagel, faulting the restaurant as “less like a steakhouse than a bizarre agglomeration of restaurant fashions and trends, most of them bad.” And that was one of the nicer things he had to say. [Food]