Displaying all articles tagged:

Fiamma

Most Recent Articles

Indian Buffet Pulls a Fiamma, Raises Prices in Midtown

It's not just on the highest plane of fine dining that critics, customers, and restaurants wage their unceasing war against each other: The same drama, played out in miniature, occurs everywhere. For evidence, look no further than Zach Brooks's encounter, on Midtown Lunch, with Spice Fusion, an all-you-can-eat Indian buffet that raised its price $1 after the blogger praised it. Yes, it's the Fiamma saga all over again, but we'll have to see how this plays out. Will Spice Fusion's corporate parent issue a press release vowing to lower prices? Or will the guy who hands out flyers on 48th Street just continue to thrust them wordlessly into the hands of passersby? Only Midtown Lunch will know. First Fiamma, Now Spice Fusion Follows Accolades With Price Hike [Midtown Lunch] Related: Fiamma Prices Drop After Bruni Post

READ MORE »

Pelaccio Focusing on Fatty ‘Cue; Bruni Gets the Fiamma Memo

Astoria: Leng Thai’s brown rice is delicious; they mix in red grains. [Joey in Astoria] Clinton Hill: A new bakery is supposed to open around June on Fulton near the Met. Baker: "When I was young, we’d go to the bakery every Sunday after church for a fresh loaf of French bread, soft and still warm from the oven. I’d love to re-create that here.” Blogger: "OMGYAY!" [Clinton Hill Blog] Murray Hill/Kips Bay: A former Sapa chef will head the kitchen at a new Pan-Asian restaurant called Prana, set to open in June in the old Scopa space. [Zagat] Soho: Fabio Trabocchi has written a personal note to Bruni and has worked with B.R. Guest to lower prices across the board at Fiamma (including dropping the price of the seven-course menu from $138 to $125). Sorry to those who ate at Fiamma last week. [Diner’s Journal/NYT] Williamsburg: Zak Pelaccio’s project with Robbie Richter might be called Fatty ‘Cue. [Bottomless Dish/Citysearch] Related: Breaking: Zak Pelaccio and Robbie Richter to Collaborate on Asian Barbecue in Williamsburg West Village: If you want to celebrate the Irish all next week, August will be "toasting the Irish" through March 21 by serving Guinness Extra Stout and specials like house-made corned beef and cabbage. [Strong Buzz]

READ MORE »

Fiamma Prices Drop After Bruni Post

When Frank Bruni decided to confront Fiamma about its price increases, we knew it wouldn’t take long for Team Hanson to get on the problem. Fiamma is the group’s flagship restaurant, and the critical pile-on about high prices and missing ingredients must have stung B.R. Guest. Today, the group announced the inevitable price cuts to tasting menus. Prices are dropping from $92 to $85 for the standard prix fixe menu, and the five-course dinner has been cut to $105 from $120. Fiamma has also reintroduced its full-bore seven-course menu, which will come in at $125.

READ MORE »

Chef Counters on the Rise; Chefs Put in Their Time on the Line

As chefs and cooks take on more roles of service, they cut out more costs and create a more intimate dining experience, especially at restaurants with counters overlooking the food preparation. [NYT] Related: Ringside Seats at the Chef's Counter Apparently, restaurants’ hanging of red velvet curtains in colder months signals metaphors of birth and womblike spaces for diners. Ew. [NYO] Chefs like Akhtar Nawab of Elettaria and Josh Eden of Shorty’s.32 both spent years cooking on the line before being able to fly solo. [TONY]

READ MORE »

Adam Platt on Best of New York: “It's a Matter of Taste, Cutty!”

Having pawed and pondered this week's Best of New York issue endlessly, we knew that the only way we could possibly make up our minds about it was to pester Adam Platt into giving us his thoughts on why he made his picks, who he had to leave out, and what his reasoning was. Since Platt is always readily available on IM, the following chat answered our questions and made our peace with his picks.

READ MORE »

Fiamma Says the Luxe Ingredients Never Went Away

Fiamma got a fair amount of heat last week, from Grub Street and other food sites, about a reduced menu. But B.R. Guest — which did not respond to Grub Street’s requests for comments on the menu until yesterday — vehemently disagrees. “No one had updated the Website,” says owner Steve Hanson. “They just got lazy.” We’d hate to be in their shoes now! Fiamma chef Fabio Trabocchi, meanwhile, explains that the confusion also lay in the fact that the Website wasn’t showing his daily specials or updating the tasting menu. “If you came in and ordered here, it’s the same amount of selections; you can choose from any part of the menu. It’s the same amount of dishes, just listed in a different way,” Trabocchi says. And those luxe ingredients we thought were missing from the menu? Not so, says Trabocchi. “We are using foie gras, truffles, Wagyu beef, ossabaw pig, and Grimaud Farm duck.” (The langoustines, which we also mentioned as having gone missing, are out of season, Trabocchi explains.) Unfortunately for Fiamma, even a full menu can't sate complaining diners like Nick Paumgarten of The New Yorker. Earlier: Fiamma’s Menu a Fraction of Its Former Self

READ MORE »