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Sam Mason

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Alain Ducasse Hates Molecular Gastronomy; BLT Market Pushed Back to August

Alain Ducasse speaks out on his restaurants, his rivalry with Joël Robuchon, and the challenge of running a global empire. But his most pointed remarks are about molecular gastronomy: “I prefer to be able to identify what I’m eating.” [Bloomberg] BLT Market, Laurent Tourondel’s entry into the Haute Barnyard sweepstakes, has been pushed back to August. [RG] “Hipster chef” Sam Mason’s new Internet TV show gets love in the Daily News, which swooningly describes him as “witty, goateed and extremely good-looking.” But you already knew that. [NYDN] Related: The Launch

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Sam Mason Ogles Waitresses, Buys Tiles

Welcome to the latest installment of the Launch, where Sam Mason, former pastry chef at wd-50, relates the ups and downs of preparing to open Tailor, the swanky restaurant and lounge coming together at 525 Broome Street.

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Rock-Star Recipes!

You may recall that restaurant-
launching chef Sam Mason stars in an Internet show called Dinner With the Band, where he teaches tricks of the trade to participating musicians. Intrigued by this concept, we wondered what other rockers eat. How handy are they in the kitchen — or in the parking lot, as the case may be — without the help of a professional? Kara Zuaro, editor of the Brooklyn Record, has the answers in her new book, I Like Food, Food Tastes Good: In the Kitchen With Your Favorite Bands, a collection of recipes she gathered from musicians at festivals, bars, and friends’ homes. There’s wild-boar ragù from the Violet Femmes, semi-raw everyday pasta from Ted Leo and the Pharmacists, buttermilk pie from Okkervil River, and much, much more. After the jump, Grub Street provides a taste of a few New York favorites.

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Sam Mason Is Hiring in Soho

Chelsea: Taste from over 400 wines plus eats from Alfama and Tintol at Vini Portugal, tonight at Pier 60's Lighthouse. [Slow Food USA] Columbus Circle: Bouchon Bakery to beef up its menu starting tomorrow with the addition of Waygu sliders. [A Hamburger Today] Park Slope: Whole Foods marks its toxic territory. [The Gowanus Lounge] Soho: Sam Mason is hiring [Eat for Victory/VV] Tribeca: Mai House will launch a late-night menu of dishes under $10 served after 10 p.m. starting April 25. [Myriad Restaurant Group] Tonight, Centrico is closed for a private party. [Grub Street]

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New York Is Tops; More Sam Mason

New York named the nation's top restaurant city, based on total restaurants, number of internationally known fine-dining places, “a wide segment of second-tier restaurants,” and more. [MSNBC] The shuttered Tonic holds a press conference at the steps of City Hall to demand the protection of cultural venues. [Gothamist] Ed Levine goes inside Esca as they await yesterday's Times review. [Serious Eats]

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Sam Mason Gets His Own Special Island

Welcome to the latest installment of the Launch, where Sam Mason, former pastry chef at wd-50, relates the ups and downs of preparing to open Tailor, the swanky restaurant and lounge coming together at 525 Broome Street.

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Chefs Try to Take It to the Next Level in This Week’s Issue

Five established chefs take center stage in this week’s issue – or six, if you count Kurt Gutenbrunner, who, per In Season, has a way with white asparagus. The others? Michael Anthony, the Blue Hill Haute Barnyard prodigy who stepped into Tom Colicchio’s shoes at Gramercy Tavern; Christopher Lee, a major rising talent who filled big shoes at Gilt; Kerry Simon, a Las Vegas–based Vongerichten lieutenant who is now doing the food for a giant karaoke bar; and finally Marco Canora and Asian dessert master Pichet Ong, whose long-awaited debuts, Insieme and P*Ong, respectively, open this week. All this star power, along with two short lists that couldn’t be more different, awaits in this week’s magazine.

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More About That Hunky Sam Mason

We’re not the only ones following Sam Mason’s path to power at Tailor: The April issue of Food Arts has an excellent article on the cocktail program at the restaurant-lounge. (It’s not online, but we’ve scored a PDF.) Given that Mason’s mixologist, Eben Freeman, made his bones alongside the chef at the cutting-edge wd-50, it’s no surprise that the drinks are wild sounding. The magazine gives descriptions and recipes for four of them, including a Lychee Daiquiri With Soy Caramel, a Butternut and Falernum cocktail (“a bit like butternut squash soup –with a kick”), and a Brandy Truffle Flip. With drinks that rich, who’s going to be hungry enough to eat? Tailor Made [Food Arts] Related: The Launch

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Inside the Troubled Russian Tea Room; Meyer and Others on Media Scrutiny

The fullest account yet of the debacle that is the new Russian Tea Room. Gary Robins comes out looking far more sinned against than sinning, and the owner comes out looking like a jerk. [NYP] A blue-ribbon panel including Mario Batali, Bill Telepan, and Danny Meyer study the question of whether it’s possible to open a restaurant under the radar. The near unanimous answer is no. Will Goldfarb suggests one way: “Do it in Queens.” [Snack] Pichet Ong formerly of Spice Market is the first of the hot pastry chefs to open his own restaurant, the eponymous P*ong. Rivals Sam Mason and Jehangir Mehta (formerly of Aix) are close behind. [NYS] Related: The Launch [Grub Street]

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