Displaying all articles tagged:

Grub Street

Most Recent Articles

Baird Jones Memorial Party at the Plumm Might Have Actually Pissed Him Off

Baird Jones
So on Friday night there will be a big, open-to-all bash to celebrate the memory of New York nightlife mainstay Baird Jones at the Plumm. The art collector, promoter, and gossip stringer died two weeks ago of a heart attack, and now everyone's invited to toast his memory. Except, according to Grub Street, the venue might not be one that Baird himself would have been too happy about. In fact, at times he even worked to shut the club down. Baird called New York to complain of some of Plumm owner Noel Ashman's poor business practices, including paying for underage models to visit the club and ripping off promoters. (He didn't complain about how Plumm publicists incessantly exaggerated celebrity items to gossip columnists, but we'll throw that in there because it's always annoyed us.) Baird's fellow promoter, Ivy Supersonic, says that she and the Webster Hall curator had a whole bunch of correspondence over the issue. Click on through to Grub for the whole story and Noel Ashman's response. Baird Jones's Memorial Party to Be Held at Club He Secretly Tried to Close [Grub Street] Related: Gossip Guru Baird Jones Reported Dead

Grub Street Comments Now Open for Business

Since the birth of Grub Street, we've been aware of the need for some kind of interactive feedback. And it's not that we weren't listening; we just didn't do anything about it. But now we have, and after a herculean investment of time, labor, and funds, we are officially unveiling our spanking-new commenting system. Yes, all of your “worst post ever!” and “I saw Daniel Maurer drinking ouzo at 4 o'clock yesterday morning” insights can now be shared with the world, for the low, low price of registering and typing them out.

Egad! Change at Peter Luger!

20070807luger_sm.jpg
How'd we miss this yesterday? Our compatriots at Grub Street report that — are you sitting down? — Peter Luger has changed its menu. (The south-Williamsburg beef temple does, by the way, officially have a menu, though one rarely actually sees, much less uses, one.) After 120 years of serving porterhouse, Luger has added the option of rib eye. Why the change? It seems there just isn't enough good porterhouse in the city to meet the restaurant's needs, so the only alternative was to start offering other cuts (or to, as the Grubbies say has recently happened, force some diners to eat fish). Grub Street is not displeased with this development: "Truly great porterhouses are hard to come by; they’re not marbled the way rib eyes are, and they don’t have the same depth of flavor." Perhaps, but we won't be eating them. You go to Luger for the experience as much as for the food, and the experience includes porterhouse. We could get a good rib eye without riding the J train. After 120 Years, Peter Luger Introduces a New Steak [Grub Street]

Lobster Rolls and Live Flesh

The Spiegeltent at South Street Seaport's 2007 season officially kicked off this week, and the lineup for this year's Euro-style cabaret — Ute Lemper, Absinthe, Jose Gonzalez, the Shout Out Louds — is sure to bring out the spectacle-loving masses. Our cohorts over at Grub Street have the full scoop on the Spiegeltent's other main draw: the mouthwatering seasonal menu at the temporary venue's Green Room.

Boxed Out

Remember when we told you that the Box, Simon Hammerstein's new, insufferably pretentious so-called "dinner theater" non-club on the Lower East Side was in fact so insufferably pretentious that we'd never set foot in the place again? Well, we rest our case. Michael Herr of the Box Serves Scarlett Johansson, Experiences a ‘Brush of Excitement’ [Grub Street] Earlier: ‘Radar’ Throws a Party, and We Discover We Are Not Cool Enough to Buy Drinks Related: What's In the Box? [NYM]

Will Katz's Make Way for Condos?

Katz's
We had to give smelling salts to Grub Street's Josh Ozersky after he heard a rumor that Katz's Deli might be the next victim of a new Lower East Side condo. Working all night, sustained only by a crust of rye and one slice of pastrami, Josh uncovered the truth. Or at least some more reliable rumors. Look to Grub Street for reassurance. Mother of Mercy! Is This the End of Katz’s [Grub Street]

The Cheese Commutes Alone

Giant cheese
Whatever your plans are for today, they should include a stop at Grand Central to see "The World's Largest Cheese." Murray's Cheese and the Dutch cheesemaker Beemster have somehow rolled a Guinness-record-holding Gouda into the train station. Besides a tasting, the cheese gets its own press conference (gleefully imagined, above). We're not sure what you do with a cheese that big, but Grub Street has some excellent suggestions. World's Biggest Cheese in Town Today [Grub Street]

Pork: It's What's for Lunch

tamarind-pork sandwich
If you're looking for an inspired lunch to grab this week, go no further than Grub Street's "Sandwich of the Week." This week, sandwich seekers Rob Patronite and Robin Raisfeld happily discover the tamarind-pork sandwich (above) from Lassi. This "Indian-Dominican powerhouse" includes pork, garlic, chiles, cilantro, ginger, salt, and a tandoori masala, among other ingredients. Too bad it's only available Wednesday through Sunday. Sandwich of the Week: Lassi’s Tamarind-Pork Sandwich [Grub Street]

N.Y. Diet: What Rapper Sean Mims Eats on the Road

Sean Mims
While rapper Sean Mims is off tearing up clubs performing "This Is Why I'm Hot," he thinks longingly of the habichuela con dulce from his native Washington Heights. Mims loves shrimp, is working his way toward sushi, and refuses to eat on planes (not even in first class). Find out what Mims puts on his rider and how you balance Blue Fin with Sonic over on Grub Street. This Is Why Rapper Mims Likes His Tea Hot [Grub Street]

When Brunch Goes Bad

Enid's
Meet Lynnea Scalora, a waiter-bartender (and bassist-artist) treading the fine line between the "dolled-up" LES cool and the "messy" Greenpoint cool: She slings booze at the Annex, where "people are very concerned about their image" but prefers waiting tables at the laid-back Enid's. How laid-back? Well, they toss Polish locals out for talking to customers. And scoff at the rubes who order dirty martinis, or coffee-and-dessert, or decaf, or Splenda ("these things aren't what happens at Enid's"). And snicker at bickering couples. Otherwise, it's an oasis of tolerance! There's more Lynnea at Grub Street. Lynnea Scalora of Enid’s and the Annex Can Tell Her Hipsters Apart [Grub Street]

Pure Food and Wine Is Turning French-ish, Bro

Pure Food and Wine
David Moltz has been a waiter at the raw-food mecca Pure Food and Wine for a little more than a year. So how does he withstand the onslaught of celebrities, raw-food obsessives, and irritable vegans? By talking to the new chef. "Our new chef makes French-style cuisine," he says. "Me and him totally bro down about French stuff." To learn more about bro-ing down and why the staff had to stop ordering nachos and what goes down on the "hump couch," head to Grub Street. Pure Food and Wine's David Moltz Hangs With Gisele, Chases Raw Foodists for Tips [Grub Street]

Taking Food Snobbery to the Next Level; Paula Deen and the Pork Giant

“Localvores” are highly virtuous and a big pain in the ass. [NYDN] Paula Deen finds herself on the wrong side of a Smithfield Foods labor dispute, and striking workers are calling for her to sever ties with the pork giant. [NYT] It’s not just red wine with fish anymore: Celebrity chefs are leading the way toward more imaginative wine and beer pairings, from Joe Bastianich's pouring Dom Pérignon rosé with roast pheasant to Laurent Tourondel's quaffing beer with his steak. [Forbes]

Not the Nosh!

20070419nosh_sm.jpg
When they came for John's Pizzeria, we did not stand up, because we do not frequent John's Pizzeria. But who's left to stand up now? Everyone loves the Inhouse Nosh Café, the, well, in-house noshery in the lobby of New York HQ, 444 Madison Avenue. Or, at least, everyone does with the notable exception of city's Health Department, which in its ongoing, rats-video-fueled crackdown yesterday closed the place, claiming 110 violation points. (Twenty-eight or more points necessitates a reinspection.) Grub Street is crushed, and, in this rare case, we've got to say we agree. Poor Nosh. Health Department Rampage Hits Grub Street Close to Home [Grub Street]

It'd Be Better With Oompa-Loompas

Coffee Tubes
Looks like Max Brenner, the nonexistent "Bald Man" of high-concept choco-bar infamy, has started a trend: Call it the Willie Wonka–fication of the coffeehouse experience. The weirdness continues at the Roasting Plant, where freshly roasted coffee beans are sucked out of transparent vessels through overhead pipes and into a souped-up espresso machine. We're as baffled as anyone, but we also have to grudgingly admit that the shop's main attraction, a Rube Goldberg–meets–H.R. Giger device, looks pretty damn cool. And, who knows, perhaps the beans do stay fresher this way. We'll let Rob and Robin provide further explanation over at Grub Street. The Roasting Plant’s Coffee Beans Dance Overhead [Grub Street]

God Save the King Burger

20070416burger_sm.jpg
Ever feel like a big, juicy, greasy hamburger doesn't pack quite big enough of a fat-and-cholesterol punch for you? The line cooks at BLT Burger to the rescue, then. Killing time at the end of a shift one night, the kitchen crew at Laurent Tourondel's Sixth Avenue outpost threw a burger in the deep fryer to see what would happen. The magnificent result was the King Burger, a five-ounce hunk of ground beef coated, fried, and served on a soft bun with lettuce, tomato, and onion. There's more to it, and it's this week's Sandwich of the Week. Sandwich of the Week: BLT’s King Burger, in All Its Deep-Fried Glory [Grub Street]

Sam Mason Always Has Room for Dessert

20070412mason_sm.jpg
Last time Grub Street checked in with Sam Mason, the former wd-50 pastry chef who's slowly working toward opening his own spot, Tailor, he was worried about the floor. Would the hardwood acclimate to the humidity? Would he have to have grout in his kitchen? This week, it's on to the ceiling and the stairs — who knew there are specific "staircase architects"? — and to that little manner of the menu. But first, it's time to get dessert with members of the Experimental Cuisine Collective. What's that? Find out at Grub Street. Sam Mason Joins a Molecular Secret Society [Grub Street]