Atria Is Latest to Close in Former Aquavit and Grayz Space
Plus: Where in the world is Gray Kunz?By Daniel Maurer
Plus: Where in the world is Gray Kunz?By Daniel Maurer
Try the limited menu between January 8 and February 1; full menu debuts on February 2.By Rob Patronite and Robin Raisfeld
Grayz is no longer changing its name to Gneiss.By Daniel Maurer
Grayz will change its concept under chef Martin Brock.By Alexandra Vallis
The new executive chef, Martin Brock, just sent it over.By Daniel Maurer
He was replaced by his underling Martin Brock in January. A new menu is in the works.By Daniel Maurer
A publicist makes the ultimate sacrifice, tomatoes come back to Taco Bell, and more, from our daily news roundup.
The latest rumors about Gray Kunz and his restaurants are the wildest yet.
Grayz GM George Atterbury was stabbed by razor-wielding attackers, but is doing well. Police are still looking for the perpetrator, who is thought to be connected to the mafia.
It is officially the twilight of Café Gray.
The wildly uneven Barbuto earns a single star from Frank Bruni, almost entirely on the strength of a well-roasted Bell & Evans chicken. To quote Winston Churchill, “Some chicken!” [NYT] Alan Richman was appalled by how small the portions were at Grayz, how much they cost, and how shady most of them were, except for the magnificent, world-beating short rib: “In complexity and satisfaction, this dish reminded me most of the Gray Kunz of Lespinasse, the chef we miss so much.” [Bloomberg] Randall Lane gets that Fiamma’s Fabio Trachocchi is cooking in a grand, Continental style and doesn’t hold that against him, but the food is too rich and the service too sloppy to give him the five or six stars the place would have liked And so they have to settle for four. [TONY]
Frank Bruni pens one of his best zero-star reviews ever in putting down Harry Cipriani, hard: “The crime that comes to mind first when I think of the Ciprianis is highway robbery. Based on my recent experience, that’s what happens almost any time Harry Cipriani on Fifth Avenue serves lunch or dinner.” Brillo-like potatoes? $23 for asparagus? Bruni makes 'em pay. [NYT] Market Table gets two and a half stars from Restaurant Girl, who praises the solid American cooking and buys into the overall concept. We wondered if MT wouldn't be the restaurant that absorbed the Haute Barnyard backlash, but it seems to have dodged it so far. [NYDN] Paul Adams hits Tailor and delivers the most intelligently rendered version of what seems to be the verdict on the place: The food is brilliant but spotty, and the drinks are great. [NYS]
Chelsea: Cookbook author Judith Jones hosts a reading, book signing, and wine tasting tonight at Bottlerocket. [Bottlerocket] Harlem: Looks like a new café and bakery called La Perle Noir is coming to the corner of Lenox and West 131st Street. [Uptown Flavor] Long Island City: Tonight's free tasting at Vine Wine showcases wines of Spain. [Joey in Astoria] Midtown West: Grayz is now serving lunch. [NYS] Tribeca: Eric Ripert's A Return to Cooking includes lovely seasonal recipes but also pictures paintings from artist Valentino Cortazar, whose originals debut at the Hal Katzen Gallery at 459 Washington Street tomorrow. [Snack] West Village: Dell'Anima from former Le Bernardin chef Gabriel Thompson and onetime Babbo sommelier Joe Campanale opens today at 38 Eighth Avenue. [NYT]
There are a few basic steps that restaurants and bars can follow to be considered “green,” but they don't happen automatically.[TONY] Steve Cuozzo leads Gray Kunz’s new cash cow to the slaughter, calling Grayz a draw “for suits wanting a slicker sandbox for babe-wrangling than nearby Connolly’s.” [NYP] Related: Gray Kunz Finds a Sweet New Business Model The Frankies of Spuntino fame have a third restaurant planned in Brooklyn and a new cookbook on the way. [Eater]
Brooklyn held hostage, day four: DiFara fans reeling from this latest, pointless blow from the Department of Health. “It hurts. It’s the best pizza in my life, ever.” [NYT] SliceNY uses the DiFara time-out to point out that, in recent months, the Saint of Avenue J has been burning his pizzas pretty badly around the edges. [SliceNY] Gray Kunz’s new small-plates restaurant, Grayz, joins a growing number of such restaurants run by lesser beings. [Diner’s Journal/NYT]
Dumbo: Bubby’s owner not going down like that, fights rumors of imminent demise. [Brooklyn Record] Flatiron: To celebrate early spring (or is it already summer?), the Shake Shack will stay open till 8 p.m. tonight. [Grub Street] Kensington–Ditmas Park: Tongue-and-cheek torta rumored in Brooklyn. Tongue-in-cheek “Grows in Brooklyn” headline deployed. [Gothamist] Midtown: New finger-food menu at Café Gray a harbinger of things to come at Grayz. Whenever Grayz comes. [Eater] Williamsburg: Amazon Café opens. Rest assured: “The lighting is a little more subdued than the Smith Street branch.” [Gowanus Lounge]
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