Subject:

Bar Blanc

  • Blogs

    February 18, 2014

    Louro's David Santos: I Love This Industry, but I Would Never Want My Kids to Be in It

    The New York City restaurant industry can be crushing: Rents and stakes are high, and the scene is saturated. It takes a lot of talent and even more work to make it, which means that chefs put in obscenely long days making sure their restaurants break even, a cycle that causes many of them to burn o ... More >>

  • Blogs

    June 4, 2010

    Open & Closed: Say Hello to Taberna; Goodbye to Bar Blanc Bistro

    Restaurants and bars, they come and they go. Here are a few making their debuts and bowing out this week. Bar Blanc Bistro (formerly just Bar Blanc), tried to reinvent itself with a modified name and new chef last year. Now, it has announced it has closed and Sebastian Zijp has gone, but promises t ... More >>

  • Blogs

    August 31, 2009

    Chatting With Cesar Ramirez of Brooklyn Fare About Art, Food & His Big Idea for a Tiny Restaurant

    ​Cesar Ramirez shocked the city's fine dining industry when he turned up -- of all places -- at a grocery store. Ramirez, who has helmed the kitchens of Bouley and Bar Blanc, can now be found cooking at Brooklyn Fare, a gourmet food shop in Brooklyn. He sat down with Fork in the Road to talk ... More >>

  • Blogs

    July 3, 2009

    Posts of the Week

    Hey folks, just popping in here to bring you our favorite posts from the past week. Happy 4th, and see you on Monday. Coverage of the Un-Fancy Food show, including salty caramels and beer. Cheap lobster from Red Hook Lobster Pound? Grill it! (Maybe give it a valium first.) Ah, summer, when thoug ... More >>

  • Blogs

    June 30, 2009

    What to 'B' to Bar Blanc on Sundays

    Every week or so in "What to B When You BYOB," we ask a local wine shop to recommend a few good wines under $20 to pair with the food at a nearby BYOB restaurant. This week, we talk to Cristiano Andrade, the general manager and buyer at Sea Grape , a West Village wine shop that specializes in well- ... More >>

  • Blogs

    June 25, 2009

    Under the Toque--Michael Huynh Expands His Empire; Daniel Boulud Plans British Invasion

    Gavin Mills responded to a statement by his former employer, Laurie Tomasino of Broadway East. Tomasino had blamed Mills for a "serious disconnect" between the food and the venue. Mills says he "was committed to the idea of 'fine dining' and balked at the suggestion from the owners that he serve up ... More >>

  • Blogs

    March 18, 2009

    Lamb à la Blanc

    Bar Blanc's newish executive chef Sebastiaan Zijp shares the recipe for his Braised Lamb Shoulder Pappardelle with Shiitake Mushrooms, 24-Hour Tomatoes, Black Olives, and Basil. For the braised lamb: 2 lbs of lamb shoulder 1 large carrot, quartered 1 large onion, quartered 1/2 head garlic, split ... More >>

  • Blogs

    January 14, 2009

    Chopped: There Are No Top Chefs Here

    Last night, onetime Bravo boy and sometimes Top Chef judge Ted Allen premiered his new  rival show on the Food Network, Chopped. Allen has spoken out against allegations that the show is a Top Chef rip-off, elucidating the differences on his blog, saying "There is no sleep deprivation, no "Big ... More >>

  • Blogs

    January 30, 2008
  • NYC Life

    January 22, 2008
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