Hamilton Is Headed to Hollywood! As Part of a National Tour, Not As a Movie Adaptation! Sorry If That Was Confusing
Preceded by a Chicago run.By Halle Kiefer
Preceded by a Chicago run.By Halle Kiefer
The new spot boasts a menu of American, seasonally-inspired fare.By Collin Keefe
The space will be retooled for a new restaurant that will launch this fall.By Collin Keefe
The former Eighty One chef is now at the helm of over 81 restaurants.By Daniel Maurer
The former Eighty One chef is doing intimate dinners at Ed's Chowder House.By Daniel Maurer
Plus, At Vermilion is on the mend.By Daniel Maurer
One of the Upper West Side's finer restaurants is done for.By Daniel Maurer
A rather awkward cooking demo with Ed Brown.By Daniel Maurer
A look at the menu of "sea shack cuisine" from a seafood savant, and the space.By Daniel Maurer
Plus: Housemande Ring Dings for Soho and Red Hook chicken dinners, in our regular roundup of neighborhood food news.By Alexandra Vallis
Some chefs and a restaurant critic recount their freakiest meals and most gruesome cooking accidents.By Daniel Maurer
Slow Food lecturers are boring, the cocktails of ‘Mad Men,’ and more, in our morning news roundup.
Plus Gael Greene's decadent creation for Serendipity, Rocco DiSpirito's ideal summer day, and more, in our morning digest of news and gossip.
Twenty-four major chefs are showing up for the new Taste of the Upper West Side. Who would have thought it?
Chef Ed Brown’s new restaurant, Eighty One, hasn’t been open long, but, along with the recently opened Dovetail and South Gate, it’s helping to lead a mini-renaissance of ambitious fine-dining restaurants in New York. One of the most popular dishes on the opening menu, according to Brown, is a “homey and rustic dish, brought up to the restaurant level”: deboned osso buco for one. As always, mouse over the different parts of the dish to hear them described in the chef’s own words.
Chelsea: Trestle on Tenth launches weekend brunch this Saturday with a fall menu that includes bacon-and-onion rösti and banana-stuffed French toast with vanilla syrup. Fort Greene: IHOP is making more New York moves: In addition to taking on Times Square, the chain will open an outlet on Livingston Street near Bond Street. [NYDN] Midtown East: Bloomingdale's has moved tangy fro-yo pioneer Forty Carrots from the basement to a larger, more befitting seventh floor space. [NYT] Sherry-Lehmann wine store has completed its relocation to Park Avenue at 59th Street. [NYT] Red Hook: You may have missed LeNell’s absinthe tasting (she drinks it up by the way), but she’ll host a tequila tasting this Sunday in honor of Mexican Independence Day. [LeNell’s] Upper West Side: A second Magnolia bakery will open on 69th Street at Columbus this winter, and owner Steve Abrams thinks he can keep it a secret from tourists. [Eater] Juan Cuevas has left Blue Hill to be the chef de cuisine at Ed Brown’s Eighty One, which should open in December. [NYS]
After thirteen years at the helm of the Sea Grill, Ed Brown appears to have found his own restaurant. The chef is close to a deal on a space in the Excelsior Hotel, across the street from the Planetarium. “I'm not denying it, but I haven't gotten the papers back,” says Brown, who hopes to open a 130-seat American restaurant there this fall. (He will not handle the hotel's room service.) “It will be upscale, but not precious,” he promises. “I am so ready to go and do my own thing and be a free man.” — Beth Landman
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