Pamplona’s Supersoft Poached Salmon (and Ultracrispy Skin)Alex Ureña made his name as one of the city’s few modern Spanish cooks, but like most so-called “molecular gastronomists” he found little favor with the city’s tastemakers. His recently reconceived restaurant skews more populist, and a popular dish at Pamplona is this poached salmon with blood sausages. “With Spanish food,” Ureña says, “you sometimes have to think whether it’s going to work here or not.” This one does. As always, mouse over the different elements of the dish to hear them described in the chef’s own words.
Ciprianis to Lose Liquor License; Market Table Coming in SeptemberThe State Liquor Authority is set to yank the liquor licenses from the Ciprianis, thanks to their felony tax-evasion conviction. Is this the end of their N.Y. operations? [NYP]
Joey Campanero of little owl fame is planning on opening his new restaurant, Market Table, sometime in September. [Strong Buzz]
The Moondance Diner has left the building. [Newsday]
Related: Go West, Old Diner