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Stephen Tanner

  1. openings
    Eat Smoked Chicken Sandwiches at the New Bar From the Commodore TeamYes, there are piña coladas and Orange Julios to drink at the Drift.
    By Chris Crowley
  2. The Grub Street Diet
    Stephen Tanner Spends a Lot of Time at His Local Checkers“Yeah, man, it’s just Checkers all the way or deli cheeseburger, hot.”
    By Chris Crowley
  3. Openings
    El Cortez Is the Anti-Tex-Mex Joint Brooklyn’s Been Waiting ForAt their just-opened follow-up to the Commodore, Stephen Tanner and Chris Young are ditching queso in favor of nachos, barbecue, Mission-style burritos, and frozen mojitos.
    By Chris Crowley
  4. Dinner Parties
    Inside Musician Shamir Bailey’s Late-Night Grilled Cheese PartyDelivered by Commodore chef Stephen Tanner.
    By Gillian Duffy
  5. Interviews
    More Wisdom From Stephen Tanner on Customer Relations and How to Eat a“The older I get, the more I don’t give a shit.”
    By Rob Patronite and Robin Raisfeld
  6. Interviews
    Stephen Tanner on Being a Germophobe, Killer Boston Pizza, and Why He Hates“That’s an abomination.”
    By Rob Patronite and Robin Raisfeld
  7. Fall Preview 2014
    Commodore Chef Stephen Tanner to Serve Mexican Barbecue and Buckets of Fried“I’m going to wait till the day before it opens before I make a decision.”
    By Robin Raisfeld and Rob Patronite
  8. Coming Soon
    The Commodore’s Stephen Tanner Opening El Dorado in BushwickGet ready for a “’50s-to-’70s California motel aesthetic.”
    By Hugh Merwin
  9. Marketing Gimmicks
    Did Stephen Tanner Pull a Joaquin Phoenix on LXTV?The Commodore chef hired an underling to pose as him for a TV interview.
    By Rob Patronite and Robin Raisfeld
  10. Chef Shuffle
    Egg Chef Is Now at Roebling Tea RoomLunch now includes Scotch eggs and biscuits.
    By Daniel Maurer
  11. Mediavore
    Americans Becoming Flexitarians; Stephen Tanner Takes Black Betty SpacePlus: restaurant chains find a new home in your supermarket, and the return of tableside service, all in our morning news roundup.
    By Leila Cohan-Miccio