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Todd English's Olives N.y.

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Bloomberg's a Cookie Fiend; L.A. Resists Cupcake Trend

Mayor Bloomberg calls the oatmeal-raisin cookies served up at Gracie Mansion “addictive,” an opinion not shared by Giuliani, who didn't care for the in-house baker's sweets. [NYDN] Fresh owner Eric Tevrow pleaded guilty to pocketing more than $1 million in sales and payroll taxes from his restaurants. [NYP] Tickets for Jean-Georges Vongerichten’s tribute dinner at next year’s South Beach Wine & Food Festival have already sold out, despite being $500 a pop. Naturally, scalpers are already reselling them on eBay. [NYP]

Exclusive: Todd English Teams With Thompson Hotel Group

Todd English
Boston boy Todd English tells us he has just inked a deal to install a restaurant in the Thompson Hotel Group’s Wall Street project, Gild Hall, which should open at 15 Gold Street (formerly a Holiday Inn) sometime in the spring. No name fixed just yet, but the first floor will feature a raw bar and a menu of what English calls (asking us to forgive the pun) “modern English comfort food,” emphasizing “protein on the plate.” Think brined pork chops and appetizers from $6 to $12, and entrées in the high teens and twenties.

Beard After-parties: Hawaiian Tropic Zone, Momofuku Party Bus, More

The James Beard Awards after-parties presented special challenges which could only be solved by the liberal use of an open bar. The place to go was the Hawaiian Tropic Zone, whose bikini-clad waitresses and go-go dancers, serving at the behest of chef David Burke, provided a welcome dose of vulgarity after the high-class Beard gala. But the truly hot ticket was the Momofuku party bus, which, if David Chang & Co. were to be believed, was a chartered party vehicle where the most intense celebrating would be done. Regretfully, though, it was closed to press. “Sorry, dude,” David Chang told us, dazed and blissful and still unbelieving in the wake of his victory.

The Kingdom of Navarra Comes to the Borough of Manhattan

The Kingdom of Navarra, as it is fancifully called today, is an autonomous community which is technically a part of Spain and which produces some of the most admired Basque-influenced cookery in the world. We don’t see much of it here in New York, but that will change on Friday, when Navarra Gastronomic Week begins. Classic Navarran dishes like warm partridge and Jabugo ham salad, artichokes fried with tocino (bacon), stuffed piquillo peppers, and a number of Navarran wines and cheeses to go with them will be available at the following restaurants through February 4.