Lower Eastpacking District Sees Gastronomic Surge
• In openings, Rob and Robin give pride of place to this week's biggie, the British superchef Gordon Ramsay's maiden New York venture, Gordon Ramsay at the London; signal the arrival of Pera Mediterranean Brasserie, a relatively ambitious Turkish restaurant in midtown; and acknowledge a new red-sauce restaurant, Dean's Family Style Restaurant and Pizzeria (801 Second Ave., nr. 43rd St.; 212-878-9600). New York Restaurant Openings and Buzz • Gael Greene goes to Metro Marché at the Port Authority and gives what has to be the best review ever received by a restaurant in a bus station: "Amazingly good brasserie dishes at astonishingly gentle prices." Insatiable Critic • Given that so much restaurant profit comes from the bar, you have to wonder why it took so long for restaurants to attach lounges. Rob and Robin look at four new ones: the Greek Kava Lounge, EN Shochu Bar (Japanese), and the eclectic Monday Room and Wined Up wine bars. All open over the next couple of weeks. Rooms With Booze
On top of our own Thanksgiving planner, eating-out guide, and Rob and Robin's picks, a list of more places to get stuffed. [New York Resident] And s'more. [MUG] And more. [amNY] Edible evidence of gentrification on Mott Street [NYT] New clubs serving grub. [TONY] Ed eyes apple turnovers. [Ed Levine Eats, parts one and two] Chelsea chow spots. [Chowhound] Greenwich Village snacks. [Chowhound] A taxonomy of culinary Queens. [Queens Gazette]
Not that we would know, but apparently major exertions like Sunday's New York Marathon require vast expenditures of energy. The experienced athlete prepares for these with a carbohydrate-heavy meal. In this week's Short List, Rob and Robin give four places to indulge in mass quantities of pasta. Short List: Carbo Loads
Slavering outer-borough Chowhounders have recently been storming the unmarked gates of Carroll Gardens's newest brick-oven pizzeria, a rustic establishment being compared on that contentious, cultlike Website to such sacred pizza cows as Di Fara's. It's not only the posters who've evoked that mythic name — chef-owner Mark Iacono has as well. "My favorite pizza is Di Fara," says Iacono, who looks a little like a Pope of Greenwich Village–era Eric Roberts. "The recipe is pretty much the same. Difference is, mine is made in a brick oven." His pie is also imbued with a feisty smokiness, courtesy of a wood fire, and has a flavorful crust that's comparatively soft and puffy, closer to classic coal-oven practitioners like Totonno's and Grimaldi's than Di Fara's. "I call it old-school-Brooklyn style," he says. "That's what I'm going for."
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