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Lombardi's

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Ko Reservation System Almost Online; Banks' Cafeteria Workers Strike

Momofuku Ko’s online reservation system will go live sometime before Saturday. Here’s hoping the inevitable Web traffic doesn’t kill the server. [Eater] Cafeteria workers for many of the city’s largest investment banks have been on strike since Tuesday, since they’re taking home an average of $21,000 a year, which is what the average Goldman Sachs employee makes in less than two weeks. [NYDN] Hallo Berlin! Germany has more three-Michelin-star restaurants than any other country — except France, of course. [NYT]

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Lombardi's Takes a Couple Days Off to Show Some Lovin' to Its Oven

Nolita stalwart Lombardi’s was closed yesterday and is closed again today for what a phone message says is “oven maintenance and repair” — in case you had clam pies on the mind. The rebuilt coal oven dates back to 1905, and if you’ve ever stood next to it while waiting for takeout, you know it’s a beast, so we’ll give them the benefit of the doubt that it takes two days to repair. In the meantime, we recommend you walk over to L’asso where the wood-fired brick oven is in full effect.

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Bourdain to Cook at Les Halles, Yearns for Giant Food Courts

Anthony Bourdain
Tony Bourdain was at the Union Square Barnes & Noble last night to do a joint reading and signing with Michael Ruhlman, author of The Elements of Cooking. Interviewing Bourdain is effortless: The man is a nonstop font of opinions and bons mots, so we just took out our notebook and started writing. What, for instance, did he think of the reopening of his favorite bar, Siberia? (“When Siberia closed my life as an alcoholic ended,” he said wistfully. “Tracey [Westmoreland] is a man of many mysteries. I’m skeptical. Siberia reopening? [Sarcastically] Yeah, I’d like to see that.” Bourdain also told us that, sometime in the next two weeks, he was going to go back for one night to his old job at Les Halles, personally working the sauté station on a crowded night for his TV show, No Reservations. And he would not be alone back in the trenches: A few feet away, Eric Ripert would be working the grill station, cooking meat all night. Given all of his travels, what does Bourdain think New York needs? A giant food court, of course.

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