Displaying all articles tagged:
Doug Psaltis
Coming Soon
Dec. 22, 2011
Rancics Unveil Name For LEYE Italian Restaurant Not to be confused with RL, RM, or RJ Grunts, the Rancics have decided to name their restaurant RPM Italian.
By Carly Fisher
RJ Melman Chats about Doug Psaltis’s ‘Progressive’ Italian Cooking We try to figure out more about the food at the Melman’s knew Italian venture.
By Nick Kindelsperger
Coming Soon
Aug. 29, 2011
Melman Brothers Partner with Rancics for Italian Restaurant The unexpected pairing will completely remake Ben Pao, transforming it into an Italian restaurant.
By Nick Kindelsperger
First Look at Doug Psaltis’s New Project, Le Souk Harem “New Moroccan with a French twist.” And, of course, mojito hookahs.
By Daniel Maurer
Smith’s Shutters and May Reopen As Mermaid Inn Doug Psaltis wasn’t able to turn the restaurant around.
By Daniel Maurer
More Chef Love for Franny’s A panel of distinguished chefs talks trends.
By Daniel Maurer
The Other Critics
May 12, 2009
The Smith vs. Smith’s: Bruni Anoints a Winner? Bruni has finally had a chance to drop into both restaurants, and the results might surprise you.
By Daniel Maurer
Menu Changes
Apr. 6, 2009
By Daniel Maurer
What to Eat
Mar. 24, 2009
Doug Psaltis Aims for Fried-Chicken Greatness He’ll add honey-dipped fried chicken to the menu at Smith’s. Plus, other recent comfort-food options.
By Daniel Maurer
Menu Changes
Mar. 19, 2009
Doug Psaltis Debuts New Menu at Smith’s A look at the former Country chef’s spring offerings.
By Daniel Maurer
Chef Shuffle
Mar. 3, 2009
Psaltis Cooking at Smith’s The former Country chef has replaced Pablo Romero.
By Daniel Maurer
The Annotated Dish
Aug. 23, 2007
There Once Was a Cod From Nantucket… Doug Psaltis at Country is a native of New England with a predictable seafood bent. In his case, however, it’s taken to an extreme: With this dish of cod braised in its own ocean water with local seaweed, he’s done everything except put a raincoat on the diners and blow an angry nor’easter in their face. After the jump, mouse over the different elements of the dish to hear them described in the chef’s own words.