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Grom

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Hallowed Slice Location Now in the Hands of Grom Gelato

This week we solved one of the great mysteries of Carmine Street — when will Beard Papa reopen? (This week!) Now it’s time to solve another: What’s going into the space on the corner of Bleecker that used to be the beloved Joe’s Pizza and then Abitino’s? Not another slice joint, it turns out. Nicolo de Rienzo, co-owner of Italian gelato chain Grom, tells us he just started construction on a new store that could open there by the end of April. Grom is also in talks to team with Eataly, the Italian supermarket that plans to install its first U.S. store in the Rock Center area at 18 West 48th Street. Cones of Bleecker, you’re on notice!

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The New Cold War: Frozen Yogurt Invades New York

When Fro-Yo Attacks
Now that Red Mango — the first big Korean fro-yo chain, and thus the progenitor of the new wave started by Pinkberry, which hails from LA — is coming to New York, it's time to take stock of the ever-growing number of frosty options. Since Pinkberry first opened its doors here last year, the dessert has descended across the city like a cold curtain. It was only in June that Rob and Robin shortlisted the new frozen-yogurt options, and since then /eks/ and, soon, Red Mango have been added. How to separate the Pinkberrys from the Yolato from the gelatos? We had to make up a chart to parse it all (full disclosure: We cheated a little by including Grom, which isn't strictly fro-yo — but it is an excellent new gelato spot). After the jump, our guide to the new yogurt culture. What’s your favorite? Email us and we'll print the results.

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Doug E. Fresh Bringing Boxes of Chicken and Waffles to Harlem

Harlem: Doug E. Fresh's chicken-and-waffles restaurant is opening on Adam Clayton Powell Boulevard at 132nd Street. [Uptown Flavor] Long Island City: It was an orgy of animal fats at Saturday’s burger bash at Water Taxi Beach, as this slideshow dramatically demonstrates. [Off the Broiler] Park Slope: Hotel Le Bleu (and its rooftop restaurant, Vue) has pushed back its opening to August 13. [NewYorkology] Upper West Side: Grom has been stealing Beard Papa’s thunder, but the latter’s mango ice shower is just as refreshing as any gelato. And cheaper. [Ed Levine Eats] West Village: Jody Williams’s new wine bar, Gottino, is coming along nicely on Greenwich Avenue. [Eater] Williamsburg: The grubby Chinese place on Bedford Avenue by North 7th Street is turning Japanese. [Lost City]

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Tre From ‘Top Chef’ Lets Texas Down; Momofuku Ko Still On for Fall

Some Texans aren’t happy about the Lone Star State’s Tre Wilcox losing the barbecue challenge on Top Chef: “The fact a Texan didn't finish in the top three in a barbecue challenge is, alas, troubling and disappointing.” [Dallas Observer] Related: Adam Platt Is Willing to Bet Against Howie on ‘Top Chef’ [Grub Street] David Chang, looking for an assistant, is aiming for a fall opening of Momofuku Ko. [Eat for Victory/VV] Related: David Chang Going Upscale — Again [Grub Street] A new blog about Latin food in New York, Nueva York Guide, just launched. It was created by two undisputed experts, Carolina Gonzalez and Seth Kugel, who wrote the book on the subject. [Mouthing Off/Food & Wine]

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Gramercy Keeps Its Third Star; Randall Lane Trips But Likes Insieme Anyway

Frank Bruni joins Adam Platt in giving Gramercy Tavern three stars, validating the efforts of new chef Michael Anthony and the usual Danny Meyer service level. [NYT] Related: Gramercy Rehab [NYM] Time Out’s Randall Lane likes Insieme a lot, to the tune of four (out of six) stars. Though he praises the food as most reviewers have, he also agrees with them that although it was beautifully executed, it didn’t make him swoon. Also, he tripped on the step coming in. [TONY] The Sun’s Paul Adams comes down on Landmarc, “less a dining destination and more a hearty refueling station for ravenous shoppers and tourists.” But it’s affordable and competent, and what else do you want in a mall restaurant? [NYS] Related: Will Landmarc’s Downtown Cool Play Alongside Its Ritzy New Neighbors? [Grub Street]

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Öko Enters the Yogurt Wars Armed With Green Power

In the heat of the current gelato-and-frozen-yogurt wars, you might not think there was room for another major frozen-dessert concept. But while Grom, Pinkberry, Yolato, and the rest compete in Manhattan, Öko, a greener-than-green business serving two flavors of Greek-style frozen yogurt in a store in which nearly everything is biodegradable, has tailored itself for Park Slope. The walls and counter are made of compressed sunflower seeds; the spoons and straws, from potato starch. Even the plates, though seemingly made of transparent plastic, are actually composed of processed corn. The toppings are also all-natural, mostly fruit — blackberries, mango, kiwi pieces, and the like — along with dry toppings like shaved coconut, sliced almonds, dark-chocolate chips, and dried Turkish apricots. “This is just our first store,” general manager Mateo Braghieri tells us. “We want to open more.” Because, you know, there aren’t enough high-powered frozen-yogurt chains around. Related: An Interactive Tour of the Country’s Greenest Food Business

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La Marqueta Fights City Hall and Wins; Josh DeChellis Out at Sumile

Brooklyn’s La Marqueta, facing the same kid of pressure as the Red Hook vendors, wins another year and postpones getting the heave-ho from the 70-year-old market. [NYDN] Josh DeChellis has left Sumile Sushi to do a tempura restaurant at 50 Carmine Street. [NYT] Related: Josh DeChellis Dodges a Bullet, and Hits a Bullseye [Grub Street] This is a golden age of meatballs we’re living in. [NYT] Related: Men and Their Meatballs [NYM]

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Chelsea Nightclubs Not Yet a Thing of the Past

Boerum Hill: Backyard garden at Donna da Vine is now open. [Eater] Chelsea: PM owners Kiki and Unik look to expand into the old XL space, and perhaps continue the trend of naming clubs after abbreviations. [Down by the Hipster] Clinton Hill: A house installs its own fast-food-dining terrace. [Clinton Hill Blog] Soho: Crack nuts in style with the Nusskubus from Germany in limited release at the MoMA Design Store; slam any size nuts between the two carved cubes, and you guessed it: They crack. [The Food Section] Upper West Side: Grom lines persist, but a sign says delivery to Central Park West is coming soon. [What I See] Big Nick’s Pizza has been closed by the Department of Health; a little yellow sticker washes away claims that it's because of a flood. [What I See]

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Grom Madness Persists on the Upper West Side.

Midtown West: Harry Cipriani looks to be reopening in the Sherry-Netherland Hotel. [Eater] Park Slope: A Korean restaurant called MOIM will open on Garfield east of Seventh Avenue. [Only the Blog Knows Brooklyn] Prospect-Lefferts-Gardens: Scary-looking bar with good fried chicken is getting an exterior makeover. [across the park] Red Hook: 253 Conover Street, marked as “Bar” since 1890, has a new awning displaying its true name: Sunny’s Bar. [NewYorkology] Upper West Side: One-hour-and-up line persists at Grom, even after opening day’s free gelato. [What I See] West Village: From Tuesday to Thursday, Maremma will feature a reservation-only Chianina steak dinner. [Grub Street] Williamsburg: Hole-in-the-wall Yola’s Cafe has big beefy burritos, and food is ready in minutes. [Gridskipper]

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Scott Conant Soon to Be Very Busy; the New Shake Shack

Scott Conant has lots to keep him busy until his next major restaurant project, including a book, a Home Shopping Network deal, and a pilot for a cooking show. [The Strong Buzz] Earlier: Scott Conant Takes Leave of Alto, L’Impero [Grub Street] A customer sues Zen Palate for serving her jagged little pieces of metal along with her meal. [NYP] The lines at Grom have grown even beyond Shake Shack proportions, stretching a whole city block. [Serious Eats] Related: Grom’s Gelato Conquers New York for Italy [Grub Street]

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Grom’s Gelato Conquers New York For Italy

We wrote yesterday about Cones and their new potential gelato flavor, but the place may have bigger worries than making room in its display case. In this week’s Openings Rob and Robin introduce us to Grom, the first U.S. branch of an Italian chain. The menu, served up here first, shows this may soon be one of the city’s leading gelaterias. Along with some conventional American flavors, you’ll find cassata Siciliana (stuffed pound cake) with candied lemon, orange and cider; fiordilatte (whole milk); and sorbet and granita made with Sfusato lemon from Amalfi. Grom’s major rivals, il laboratorio del gelato and Cones, are from New York and Argentina, respectively. Will they be able to compete against the motherland? Only extensive trials on repeat visits, preferably on hot days, will tell. Restaurant Openings: Soto, Grom, and Vestry Wines. [NYM] Grom Menu

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Beard’s Finances Questioned; Restaurants Manipulate Zagat

The Beard Foundation, in the spotlight as Monday’s awards approach, is still on shaky ground financially, and questions still linger about the way it spends its money. [NYT] Restaurants are lobbying customers to vote for them in the Zagat survey, a trend nobody likes, but which few in the business can stop or resist. [NYP] The days of the fat chef seem to have been passed, leaving mostly whippet-slim cooks to inherit the world’s kitchens. [Waitrose via Serious Eats]

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