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Gary Robins

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First Look at Moko's Menu

The kim chi uses Napa cabbage, the fried chicken is Jidori, and the prices don't get near to what WP24 charges for luxury Chinese.

By Hadley Tomicki

BiCE’s New Milanese Bistro Open in Midtown West; Gary Robbins Preparing for West Village Debut

Bedford-Stuyvesant: Egg didn’t make this list of top southern eats, but Five Spot Soul Food at 459 Myrtle Avenue was picked as a fave since dishes like Kentucky Turkey Chops and Charleston Low Country Smothered Chicken "sound good" even if they’re not necessarily authentic classics. [Gridskipper] Chelsea: Klee Brasserie's open for brunch and dinner on Easter, and you can order the "Thinly Sliced Easter Ham & Bio Egg," which combines honey-glazed ham, deviled eggs, and capers, at both seatings. [Grub Street] Lower East Side: The new vegetarian restaurant Broadway East adds to its sustainability cred by featuring local beer and wine. [Zagat Buzz] Midtown East: The first soft-shell crabs of the season are now available at the Oyster Bar. [Grub Street] Midtown West: Bistro Milano from team BiCE has opened at 1350 Sixth Avenue, and sidewalk seating opening this spring will double the restaurant’s 70-cover capacity. [TONY] West Village: "Chef Gary Robins was the best thing to happen to the most recent Russian Tea Room relaunch. So, naturally, he was fired." But, you’ll be able to taste his cooking downtown this spring, when rustic restaurant Sheridan Square opens at 134 Seventh Avenue South. [Bottomless Dish/Citysearch]

Gary Robins to Try His Hand at ‘Rustic Elegance’ at Sheridan Square

Gary Robins
The mystery of Gary Robins’s new West Village restaurant has been solved. The former Biltmore Room and Russian Tea Room chef tells us that his new place, in the space that formerly housed Café Rafaella and Central Kitchen, will be a New American restaurant called Sheridan Square. There will be a wood-burning oven and a wood grill, and the menu, though something of a departure from Robins’s usual luxe style, will have “a little bit of rustic elegance to it.”

Russian Tea Room Hires Marc Taxiera As Chef

Russian Tea Room
The Russian Tea Room has found itself a new chef: former Beppe boss Marc Taxiera. Only in his first few weeks there, Taxiera is already revamping the menu, which has been in a state of suspended animation since former chef Gary Robins got the mitten in February. Taxiera has flown under the radar a little but is actually one of the more talented young chefs in town: Despite having no experience other than an ICE externship at Felidia and a job on the line at Baldoria, he did so well at Beppe that he was promoted from within when chef Cesare Casella left the restaurant to concentrate his energies on Maremma. Even though it's on what is usually thought of as a cursed street, Beppe continued to flourish, owing largely to Taxiera’s smart, muscular menu. Whether all that translates into Russian is another story, but it’s a smart move for the embattled Russian Tea Room. Related: Russian Tea Room Fires Gary Robins, and Robins Fires Back

A (Near) Gary Robins Sighting

Gary Robins
Nothing against the articles, but it’s the ads in the Times dining section that we’re obsessed with. First there was Jeffrey Chodorow’s “Dear Mr. Wells” rant, followed by Jeffrey Chodorow’s “Dear Frank” letter, and now this intriguing tidbit buried at the bottom of an ad for a Macy’s Cellar cooking event in the August 29 edition:
Thursday, September 27, Executive Chef Gary Robins from the legendary and romantic restaurant One if By Land, Two if By Sea, prepares a perfect meal for special occasions!

Russian Tea Room Fires Gary Robins, and Robins Fires Back

When a restaurant gets off to a shaky start the way the Russian Tea Room has, a high-priced chef is often the first to go. And sure enough, after running into trouble — which became apparent early on, when we noted a less “than a quarter-capacity crowd at 9 p.m. on Saturday night” — the Tea Room has just given chef Gary Robins his walking papers. But Robins didn't take his dismissal lying down, giving the Eater boys a detailed insider's account of the near-chaos engulfing the place — not to mention a long passage from an e-mail he wrote to owner Hasan Biberaj, calling his behavior “deceitful and wrong.” Robins on Russian Tea Room: 'Opened Without Being Ready, Understaffed in All Areas' [Eater]