BarFry won't be closed long, Nick Fox reports on Diner's Journal. The former tempura joint will reopen as Cabrito, a casual Mexican eatery helmed by longtime Zak Pelaccio lieutenant Dave Schuttenberg. The menu will feature slow-roasted goat, as the name implies, and will be open by next Friday.
Astoria: Leng Thai’s brown rice is delicious; they mix in red grains. [Joey in Astoria]
Clinton Hill: A new bakery is supposed to open around June on Fulton near the Met. Baker: "When I was young, we’d go to the bakery every Sunday after church for a fresh loaf of French bread, soft and still warm from the oven. I’d love to re-create that here.” Blogger: "OMGYAY!" [Clinton Hill Blog]
Murray Hill/Kips Bay: A former Sapa chef will head the kitchen at a new Pan-Asian restaurant called Prana, set to open in June in the old Scopa space. [Zagat]
Soho: Fabio Trabocchi has written a personal note to Bruni and has worked with B.R. Guest to lower prices across the board at Fiamma (including dropping the price of the seven-course menu from $138 to $125). Sorry to those who ate at Fiamma last week. [Diner’s Journal/NYT]
Williamsburg: Zak Pelaccio’s project with Robbie Richter might be called Fatty ‘Cue. [Bottomless Dish/Citysearch]
Related: Breaking: Zak Pelaccio and Robbie Richter to Collaborate on Asian Barbecue in WilliamsburgWest Village: If you want to celebrate the Irish all next week, August will be "toasting the Irish" through March 21 by serving Guinness Extra Stout and specials like house-made corned beef and cabbage. [Strong Buzz]
Former Hill Country pitmaster Robbie Richter has been lying low since his split with the restaurant, but that doesn’t mean the most decorated competition cooker in New York has been idle. Instead, he's been collaborating with Zak Pelaccio on a Southeast Asian barbecue restaurant in Williamsburg. Look for it in the fall on South 6th Street between Berry and Bedford.
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Despite efforts to keep their new project a secret, Zak Pelaccio and cake whiz Will Goldfarb have been outed! A blog called the Life Vicarious sussed out the existence of the Windsor by examining a James Beard–event listing. The Windsor, says the listing, will be a “cozy yet elegant collaboration they hope will become a hangout for chefs and food lovers alike.” Life Vicarious surmises the new restaurant will be next door to BarFry, at 51 Carmine Street. BarFry man Josh DeChellis is also involved, as well as Goldfarb cohort Robert Truitt. “It will have European, elegant, elevated snacks jamón ibérico, oysters, a big Champagne list, and we'll have something going in a Crock-Pot every night,” Pelaccio tells us. “It will be homey and casual, and, we hope, open from four to four. I'll be creating panini and a lot of other things.”
“The mark of a cad” [The Life Vicarious, via Eater]
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Bubble Q, SOBE’s Champagne-barbecue tasting party, may have been visible from the air last night. We made our way through the smoke-filled tent dodging mirror bars and fifteen-foot-high speaker stacks. We were happily waylaid by the endless chef’s tables and Champagne bars. See who Tony Bourdain hangs with, what Zak Pelaccio dances to, and hear Del Post's Mark Ladner defend Iron Chef.
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Zak Pelaccio has been getting an earful from some Asian-Americans over Chop Suey, the name of his latest project as Consulting Chef of the Future. At least among the ones who commented on Grub Street, the prevailing feeling seemed to be that, political aspects aside, the name was just dumb: “Chop Suey is such a HORRIBLE NAME! Not only is it NOT Korean generally, the name “chop suey” or ‘za sui,’ when used in Chinese, has the meaning of cooked animal offal or entrails.” “Zak needs help picking names of his restaurants … Chicken Bone? FATTY Crab, Chop Suey?” “My GOD. chop suey is the stupidest name for any kind of restaurant Pelaccio has come up with to date.”
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Zak Pelaccio has somehow found time to plan a new restaurant, in between taking over Borough Food and Drink from Jeffrey Chodorow, opening a new Fatty Crab uptown, and perfecting a haute Malaysian restaurant in London. Look for a big new Korean-themed restaurant in the Renaissance called Chop Suey to open (says Pelaccio with optimism) in late January. Last summer, the bearded wonder took a trip to Korea, where he fell in love with the marinated beef belly and other meaty delights he plans to implement in his new menu as consulting chef. At this pace, we predict Ditmas Park and Inwood will be only Pelaccio-free neighborhoods in New York. But if they're lucky, they'll get restaurants too.
Related: Zak Pelaccio Taking Over Borough Food and Drink From Jeffrey Chodorow READ MORE »
News that Borough Food and Drink was being taken over by Zak Pelaccio had some Chodorow watchers scratching their heads. How could China Grill Management be involved in a restaurant and not control it? General Chod tells us that, far from being a departure from his operating system, CGM’s boutique operation is just his latest innovation. “There’s 20th Century Fox for big projects, and then also Fox Searchlight Pictures. That’s what this would be like,” he says, crediting Pelaccio with the analogy. (How long did he mull that one?)
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The relaunching of Borough Food and Drink under Zak Pelaccio has already begun in earnest, but in an unexpected way: The restaurant has given its retail counter, one of the main pillars of its identity, the heave-ho. Why? More drinking space was needed! “The bar was getting too crowded,” BFD representative Meryl Scheinman tells us. “We loved the retail area, but it created a bottleneck. This makes it more welcoming, less crowded, and warms the room up a little.”
Other big changes — you know, the ones to the menu — are still in the works, but intel is under wraps as of right now. In the meantime, if you didn’t get your Bosnian butter or Brighton Beach Russian bacon at the now-defunct counter, our condolences. Commiserate over a drink at the spacious bar, perhaps?
Related: Zak Pelaccio Taking Over Borough Food and Drink From Jeffrey ChodorowREAD MORE »
Hill Country was born old. The day it opened, its walls and air vents had been painstakingly smoked-stained, and its floors distressed to look as if 10,000 gluttons had waddled across it over the years. But the pits were brand-new. Not so anymore: After one summer of operation, they’re now signed with the regards of dozens of chefs, politicians, celebrities, and members of the barbecue underground.
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