"It doesn't overly fetishize the sun-drenched Italian countryside like its near-homonym Morandi does, but you occasionally feel like you're at a really nice Olive Garden. You know, like the one in Times Square." —Lauren Shockey discusses Osteria Morini's decor in her review this week. [VV]
Grub Street Grub Street New York
Cuozzo: Williamsburg Is a ‘Vexation’
By Alan SytsmaToday, the Post's Steve Cuozzo trots out his year-end list of restaurant-related complaints. (By the way, can we call for a ban on this kind of tired, things-we're-sick-of trope?). Among old standby gripes like stemless wine glasses and up-selling waiters, he's also decided he's sick and tired of all this Williamsburg bullshit.
Sifton Impressed by Anella; Cheshes Finds Fat Radish ‘Short on Innovation’
By Emily WatkinsAnella is "an intimate little art house of a restaurant on a block in Greenpoint, Brooklyn, that might be a rough part of Paris or an old part of Boston," says Sam Sifton. "The food is a wonder: a tight and focused menu of simple, seasonally appropriate food." [NYT]
Related: Anella Tries Again With New Chef, Joseph Ogrodnek
Fat Radish "is catnip for downtown dandies and other denizens of the fashion flock," writes Jay Cheshes. "The shabby-chic space, as meticulously curated as an Anthropologie store, lacks warmth and personality. The same can be said of the earnest, Anglo-leaning cooking. It’s painfully on-trend — homespun, multicultural, Greenmarket, low-fat — but so short on innovation, this place might as well be an H&M; knockoff." [TONY]
Polonica "is no spring chicken, even among long-running Polish restaurants. But in a cuisine rarely celebrated for its range or poignancy, Polonica stands out," says Robert Sietsema. "This is real winter fare, but you can burn it off in just a few days if you do a lot of shivering and snow-trudging." [VV]
Cookie Takedown Recap; Dunkin’ Donuts Dominates, Still
• "C" is for the Cookie Takedown, which took place Sunday at the Bell House; behold the edible winner here. [NYP]
• Dunkin' Donuts continues its forward March to citywide domination: Year-end figures show the chain's total number of NYC outlets has risen to 466. [Crain's]
• Food Network personality Guy Fieri is taking his brand across the pond; he plans to open a Johnny Gaelic's, er, Garlics, in Dublin early next year. [Contra Costa Times]
12/21/10
Dough Opens in Bedford-Stuyvesant; Fatty Crab Offers Two-for-One Cocktails on Upper West Side
Bedford-Stuyvesant: Dough, a new doughnut shop started by the owners of Choice Market, is now open at 305 Franklin Avenue. [Bed-Stuy Blog]
Boerum Hill: Owing to popular demand, Mile End is now opening a second seating for its "Traditional Jewish Christmas" at 2 p.m. on Saturday. Call 718-852-7510 to make reservations. [Grub Street]
Fort Greene: Restaurants, stores, and bars on DeKalb Avenue will join an open house at 5 p.m. tomorrow to benefit a greenhouse project at Clinton Hill Elementary School. Tickets are $40 and participating vendors, which include Dino, Thistle & Clover, Bittersweet, and Roman's, will offer free or discounted food and drinks until 9 p.m. [Fort Greene Local/NYT]
Midtown: Chef Youngsun Lee, formerly of Momofuku and Craftbar, will launch Kimchi Taco Truck in January. [Midtown Lunch]
Boerum Hill: Owing to popular demand, Mile End is now opening a second seating for its "Traditional Jewish Christmas" at 2 p.m. on Saturday. Call 718-852-7510 to make reservations. [Grub Street]
Fort Greene: Restaurants, stores, and bars on DeKalb Avenue will join an open house at 5 p.m. tomorrow to benefit a greenhouse project at Clinton Hill Elementary School. Tickets are $40 and participating vendors, which include Dino, Thistle & Clover, Bittersweet, and Roman's, will offer free or discounted food and drinks until 9 p.m. [Fort Greene Local/NYT]
Midtown: Chef Youngsun Lee, formerly of Momofuku and Craftbar, will launch Kimchi Taco Truck in January. [Midtown Lunch]
La Newyorkina’s Fany Gerson Planning Second Cookbook, Brick-and-Mortar Shop
By Jenny MillerThis is only the beginning.
La Newyorkina's Fany Gerson has already had a really good year, and now some further exciting news regarding her Popsicle brand comes sliding down the transom. Not too distant from the release of pastry book My Sweet Mexico (not to mention her company's finalist status for the Next Big Small Brand), Gerson tells us she'll release a second book, focused on frozen treats, this spring.
Marc Forgione Does It for the Kids
By Alan SytsmaNow that he's been crowned the newest Iron Chef, what's next for Marc Forgione? How about being interviewed by a bunch of kids and teaching them to make duck prosciutto? Sure! It's cute! Watch the (choppy) video below.
Time for a Drink-Making Debate! Free-Pouring vs. Jiggering: The Experts Weigh In
By Christopher RossEben Freeman (left) and Gary Regan help us figure out which is better.
Perhaps you are going to be tending bar in the coming weeks? Maybe getting your drink recipes ready for this contest? Maybe you just like thinking about the logistics of mixology. Whatever the reason, now seems like a good time to settle the debate: free-pouring vs. jiggering. What are they, and which is better? We posed that question to two experts in the field, and, more important, got the lowdown on how to nail each drink-measuring technique.
Craft and Craftbar Mostly Booked; Eleven Madison Park and Gramercy Tavern Fully Booked
It's 4 p.m., and that means it's time to play Two for Eight. We just asked eight restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Danny Meyer and Tom Colicchio.
We’re Giving Away a Signed Copy of the ‘South Beach Wine & Food Festival Cookbook’
By Alan SytsmaChristmas is fast-approaching, and we're in the mood to give! So, we got Lee Schrager to sign a copy of his new South Beach Wine & Food Festival Cookbook — possibly the only book in existence that contains recipes from both Thomas Keller ("White Sturgeon Caviar with Crêpe au Mousse de Crème Fraîche") and Rachael Ray ("Cubano Burger with Mango-Black Bean Salsa") — and we're giving it away. Just because! The info on how to make it yours, straight ahead.
First Look at the Pan American and Its Eye-popping Paint Job
By Jenny MillerLast week we brought word of the Pan American and its eclectic, continents-spanning menu. And today we have a look at the interior and some of the dishes. As you can see by the color scheme, they didn't exactly scrimp on the paint budget — consider it therapy for that nagging case of the winter blues.
The Pan American, 202 Mott St., at Spring St.; 212-925-9225
Via a TwitPic yesterday we see Tyler Florence has a "new toy," which appears to be a shotgun. The photo of the post-target-practice target reveals he's a pretty good shot, too! "Look out, pheasants..." he warns. And Bay Area wildlife shall be so warned! [TwitPic]
Mango Coulis Finally Hits the Vinegar Hill House Menu
For a night, anyway. The restaurant is throwing an American Psycho–themed New Year's Eve party, which includes an eighties-inspired menu. It sounds pretty awesome. [Vinegar Hill House via Eater NY]
The Greatest Threat Facing America Today: Asparagus
By Alan SytsmaYes, green veggies are poised to finally accomplish what fluoridated water failed to do in the fifties: bring the Socialist agenda to America! We knew there was something about vegivores that made us feel uneasy. [Slate]
A Look Back: 2010, Digested
Allow us a somewhat extended metaphor: If this year were a nice meal, we'd be at that point where we've gotten the bill, perhaps even paid it, and are now enjoying the mignardises, maybe with a coffee, just sort of ... lingering. (It's almost 2011, is what we're saying.) And no matter what kind of year it's been — the miners were uplifting; the oil spill was awful; those Old Spice ads with the guy on the horse were creepy — it's been a pretty awesome one for chefs, restaurants, cooking ... food in general, really. Don't believe us? Let's all take a look at this slideshow together and see our favorite things from the year that was, shall we? (It's not a trend list, we promise!)
Ed’s Lobster Bar Offering $50 Truffle Lobster Roll Today, Looking to Expand to Soho
By Jenny MillerIsn't she a beaut?Photo: Edslobsterbar/Twitter
Last week, Ed's Lobster Bar tweeted a photo of its white-truffle lobster roll, and we haven't been able to stop drooling at the thought. A call to owner Ed McFarland reveals our timing is good: The restaurant is offering the roll again this evening starting at 5 p.m., possibly for the last time this truffle season (though it might return one more time tomorrow night). The $50 roll is "the exact same as the regular [$27] lobster roll," with the addition of three grams of white Alba truffles. "A little on the bottom, a little on top," McFarland tells us.
RBC Debuts Pimped-Out ‘Pour-Over Bar’; Stumptown Hits the Whitney
By Jenny MillerBehold the Über-boiler.Photo: Courtesy RBC NYC
If you've just finished wrapping your mind around in-house ice harvesting, now it's time to focus those beverage-nerd brain cells on the morning quaff. RBC made headlines earlier this year with its $16,000 Slayer espresso machine, and now the Tribeca coffee shop has rolled out a new enticement for java geeks: a "Pour-Over Bar," offering a veritable smorgasbord of brewed-coffee options.
Alan Richman Picks His Top Dishes of the Year (and Guess What? Something From Lincoln’s on There)
By Alan SytsmaWe've already talked about Alan Richman's picks for the top new restaurants in the land (Recap: Lincoln? Really?), but now GQ has posted his choices for the best dishes of the year. His top choice: the pig's foot at the Breslin. Okay, fine. He also picks Texas mackerel that was smoked in hay, the raw scallops at ABC Kitchen, and venison chile relleno from District in L.A. But what grabbed us was his fifth choice.
Alcohol and Crazy Groupon Usage Lead to Tension and Frantic Calculations at Mystery Boston Bar
By Kara BaskinThe holidays can bring out the Scrooge in all of us. But splitting a bill 47 ways? Then throwing Groupons into the fray? Who does this? College kids celebrating the end of finals, apparently. After reading about this exercise in cost-cutting on the popular watchdog blog Server Not Servant, we suspect they're either MBA students or else in possession of zero social skills. Perhaps both. Read on for a dramatic play-by-play, followed by a fun guessing game!
Boston’s Roast-Beef Renaissance Headed to New York
By Alan SytsmaDid you know that roast-beef sandwiches are all the rage up in Beantown? We'll be honest and say we're not really sure what the fascination is, but it sounds like we're going to get a chance to try the real deal and find out for ourselves. EV Grieve says Harrison's, based in North Andover, Massachusetts, will bring its beef to a new literary café in the Bowery Poetry Club. So, what do you think? Will roast-beef sandwiches be the next big thing here? Or, like Johnny Damon, will they arrive in New York, have a few okay years, then get shipped off to Detroit? [EV Grieve]
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- Grub Street New York
So Does That Make Marea Red Lobster? - Grub Street New York
Cuozzo: Williamsburg Is a ‘Vexation’ - Grub Street New York
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Marc Forgione Does It for the Kids - Grub Street New York
Time for a Drink-Making Debate! Free-Pouring vs. Jiggering: The Experts Weigh In - Grub Street New York
Craft and Craftbar Mostly Booked; Eleven Madison Park and Gramercy Tavern Fully Booked - Grub Street New York
We’re Giving Away a Signed Copy of the ‘South Beach Wine & Food Festival Cookbook’ - Grub Street New York
First Look at the Pan American and Its Eye-popping Paint Job - Grub Street New York
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