Displaying all articles tagged:

Brad Farmerie

  1. Openings
    Step Inside The Thomas and Fagiani’s Bar, Newly Open in Downtown NapaThe space, vacant and dark since a 1974 murder, has gotten new life and a nuanced American menu from Michelin-starred chef Brad Farmerie.
  2. Free Food
    We’re Giving Away Dinner for Two at Saxon + ParoleAll you have to do is follow us on Twitter.
  3. Openings
    AvroKO Introduces New Bar The Daily, Adjacent to PublicA tiny cocktail hub by the pros.
  4. Brokeback
    First Look at the Handsome (and Pretty) Saxon + ParoleA Western meets an indie.
  5. Openings
    Saxon & Parole Will Distill Its Own Booze in a Stable-Inspired SpaceMore on the food, the space, and a possible rebirth for Double Crown.
  6. Temporary Closings
    Double Crown Closing, Reopening as Saxon & Parole This FallThe new restaurant will be meat-centric with nods to North Africa and the Mediterranean.
  7. What to Eat
    Duck-Heart Stew, Pig’s-Blood Popsicles, and Other Offal Romantic EatsHappy bloody Valentine’s Day!
  8. Foodievents
    NYC Food Film Festival Promises Asian–Street-Food Market and MoreThe events lineup promises burger, oyster, and grits bashes.
  9. TV Land
    New Yorker Nate Appleman Will Compete to Be Next Iron ChefA clue into what sort of restaurant the San Francisco transplant might open here?
  10. Bookshelf
    What Do Chefs Read?Five food magazines worth reading.
  11. Neighborhood Watch
    East Village AvroKO Project Opens in a Month; Craft Beer Week Kicks Off inChef Eton Chan’s dumplings are filling and cheap in Carroll Gardens, and a free concert comes with BBQ in Queens this Saturday, in today’s neighborhood food news.
  12. Back of the House
    What to Expect on Your Job Interview With Gordon Ramsay Starchefs plugs big-name chefs as often as Heinz bottles ketchup, so you’ll find all the top toques in their new guidebook, Chefs to Know. Aimed at aspiring kitchen lackeys, the book is fun for civilian perusal as well, if only for the “offbeat restaurants,” favorite kitchen tools, and, best of all, their go-to job interview question.
  13. Neighborhood Watch
    Tony ‘No Reservations’ Bourdain Hearts Ali’s Offal in AstoriaAstoria: Anthony Bourdain featured Ali’s Kebab Cafe on No Reservations, and here’s the video of him downing offal. [Joey in Astoria] Boerum Hill: Workers are renovating the old Independence Bank for Trader Joe’s. The space may even retain its character! [Lost City] East Village: AvroKO and Public boys Brad and Adam Farmerie hope to score a liquor license for their new place, Superior. B Flat applied for a license at the same Bond Street space a few months back and was denied. [Eater] E.U. will accept euros as payment from August 24 through Labor Day. You can eat 34 cents more on the dollar! [Grub Street] Financial District: Stonehouse California Olive Oil has moved to the South Street Seaport and refills bottles at $2 off the regular price. [NYT] Hell’s Kitchen: No free Cuban for you today; unfinished construction indicates the new Sophie’s on 40th between Seventh and Eighth is in no way ready for a grand opening. [Midtown Lunch]
  14. In the Magazine
    Nature Bursts From the Pages of This Week’s Issue In this week’s issue, as befits spring, nature is bursting out of our food coverage. Snails and sea urchins take supporting roles in Adam Platt’s review of the highly rarefied Anthos; Gael Greene flutters into a restaurant called Tree; Rob and Robin talk tomatoes, spring almonds, and even more snails; and, in the spirit of growth, our food editors lay out two Short Lists of places where you can introduce young, growing gourmands to their future lifetime pursuit. Plus, four new restaurant bloom in the April sunshine, all in New York this week.
  15. Mediavore
    Were You Aware That Chinese Takeout Is High in Salt and Fat?Shocking health news of the day: Chinese food, at least the kind we eat in New York, is outrageously salty and fatty. [NYP] Meanwhile, Chinese buns are only getting more popular in the city’s better restaurants. [NYDN] Bret Thorn, Nation’s Restaurant News’ restaurant blogger and a longtime observer of the scene, gives his Beard Award picks. [Foodservice Blog/Nation’s Restaurant News]
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