Twenty years ago, when Donna Lennard opened Il Buco (47 Bond Street, 212-533-1932) on Bond Street, she wasn't planning to become a restaurateur. Il Buco wasn't even a restaurant then. Lennard was an independent filmmaker caught up in a romance with an Italian named Alberto Avalle, who wanted to expo ... More >>
If you're super tired of the out of town NFL takeover of Bryant Park, Broadway, and any other patch of walking space in the more touristy swatches of the city, we feel you. Here's a look at a few local events that have nothing to do with football.
Anita Lo had a stellar restaurant upbringing -- she worked under David Bouley, Guy Savoy, Michel Rostang, and David Waltuck at Chanterelle before she took a turn running the burners at Mirezi. But in 2000, she was craving creative control, and so she and her then-partner Jennifer Scism decided to st ... More >>
A San Francisco transplant wows the city's gastro-cognoscenti
A Yemeni café brings the nabe its home-style eats
The kitchen is so tiny at Upper East Side newbie Dragonfly that it's a miracle more than one cook can fit--let alone a team pumping out an array of Asian-fusion dishes like cheese stuffed tater tots and Far East inflected ceviche. But Cornelius Gallagher is not new to the challenges on the New York ... More >>
Mayor Bloomberg has outlawed food donations to homeless shelters because the city can't determine their salt, fat, and fiber content. [CBS] The 2012 finalists for the James Beard Foundation Awards have been announced. Winners will be chosen in May.
A giant tapas bar tries it one more time
Make fried chicken and skillet macaroni and cheese at the Brooklyn Kitchen on Feburary 22 at 6:30 p.m. Tickets for the class are $75. Sample the meats of Brooklyn butchers and learn about their craft at the Brooklyn Brewery on February 22 at 7:30 p.m. Tickets are $5.
Bed-Stuy restaurant Do or Dine has more in common with Spain's El Bulli than you may think. It's fairly difficult to get to. Both restaurant's figureheads (Justin Warner and Ferran Adrià, respectively) are keen on whimsically named dishes. And each restaurant is fond of spherification. Wh ... More >>
Photo courtesy Jacques PépinJacques Pépin steams his Thanksgiving turkey, meaning you should, tooYesterday we chatted with Jacques Pepin about his new book, Essential Pepin, an impressive collection of more than 700 of his favorite recipes. Today, he explains why chefs must master technique ... More >>
The first issue of literary food mag Lucky Peach was a big hit, selling out so quickly that publisher McSweeney's had to immediately order a second printing. Well, McSweeney's designer Walter Green recently tweeted out a photo of the cover of Lucky Peach's second issue, which was sent off to ... More >>
Think it was hard to get into Grant Achatz' Next before? For three months kicking off in January, the restaurant's theme will be centered around Ferran Adria's famous, now-defunct gastronomic temple El Bulli. Achatz and crew will create a 20-course menu that will cover the last 20 years of El ... More >>
A new report has found that a significant chunk of federal subsidies for commodity crops go toward supporting high fructose corn syrup and three other common food additives used in junk food. [LA Times] Food donated for a nutrition program became contaminated with pesticides in Peru, poisoni ... More >>
BaoHaus's Sweet Bao fries, portabello fries at Sea Grill, and cactus fries at Toloache are just some of the alternatives to French fries around town these days. [NY Post] Now that we finally have healthy food in school cafeterias, food trucks selling junk are parking nearby to lure kids away ... More >>
Superstar chef Ferran Adrià is forming a new partnership now that El Bulli is about to close ... with PepsiCo. [Eater] Jamie Oliver wins one for the kids as the Los Angeles Unified School District decides to ban flavored milks. [LA Times] Twenty coffee experts gather in Santa Marta, Colomb ... More >>
Barry Estabrook exposes modern tomato fields as "ground zero for modern-day slavery." [Gilt Taste] David Chang, Dan Barber and other famous chefs weigh in on the legacy of Ferran Adria and his soon-to-be-closed restaurant El Bulli. [NY Times]
Melissa HamiltonGabrielle Hamilton, comedienne extraordinaire.Gabrielle Hamilton has bared all in her bestselling memoir, Blood, Bones & Butter. And she bared a little more at her De Gustibus class last week. Ever entertaining, here were some of the best lines she delivered during her cooking ... More >>
It's Friday afternoon, and time to look back at the week that was ... Our 10 Best and Cheapest Grand Central Terminal Eats. Imperial No. 9's Sam Talbot talked about egos, mentors, diabetes, and other things. Battle of the Vegan Slices: Viva Herbal Pizzeria faces off with Slice, the Perfect Food. ... More >>
Frito-Lay has announced it plans make half its snacks sold in the U.S. with only natural ingredients by the end of the year. [Wall Street Journal] Restaurateurs complained to City Hall this week that it's too difficult and expensive to set up shop, despite efforts to make things easier. [NY ... More >>
This must be the place! Like millions of other foodies, I'm super-curious about the cuisine of molecular gastronaut Ferran Adria, but I despair of ever tasting it. Eating at elBulli requires years of planning and thousands of dollars in expenses (the dinner alone would set you back $400 per ... More >>
Ferran AdriàFerran Adrià was in New York this afternoon to speak at an event held at NYU's King Juan Carlos I of Spain Center celebrating Spanish food and the release of Lisa Abend's book, The Sorcerer's Apprentices: A Season in the Kitchen at elBulli. The book is based on the Time Spain co ... More >>
Restaurant GirlRemember Greg Grossman, the teenage culinary whiz? Well, he's back, now at the ripe old age of fifteen. He cooked at The Feast's Pop Art Pop-Up recently and both Blackbook and Restaurant Girl check in with the wunderkid. He surprisingly sounds like a normal teenage boy, enjo ... More >>
Since the shuttering of Xie Xie, Angelo Sosa is keeping busy with projects such as rolling out a new kati roll with the Kati Roll Company. You can even see him behind the counter! [Midtown Lunch] Kevin McGhee, the former sous-chef at Eleven Madison Park, is the new chef de cuisine at Picholi ... More >>
Ron Suhanosky and Colleen Marnell-Suhanosky, the couple who opened Sfoglia on the Upper East Side, are no longer involved with the restaurant or its Nantucket big-sister establishment. [Diner's Journal] Ferran Adrià and his brother Albert have announced they're opening two new restaurants i ... More >>
To the already very crowded food site universe, we can now add another: today, World Wide Interweb birthed The Daily Meal.
Massimo BotturaToday marked the last day of Identità NY, the fancy Italian food fest held at Eataly over the past three days, where 11 of the world's most acclaimed Italian chefs were invited to cook. The event culminated in an 11-course 60-person $400 meal last night at Manzo Ristorante. On ... More >>
Ferran Adrià, as seen on Facebook.Now that he's ensconced at Harvard, Ferran Adrià seems to be in a more virtual frame of mind. According to the Guardian, Adrià recently told a group of students that once his kitchen laboratory -- the one that's replacing El Bulli in 2014 ... More >>
Marcus JernmarkYesterday, we heard from Marcus Jernmark, the new chef at Aquavit, about the real challenge of going farm-to-table, telling the true story of Scandinavian cuisine, and why he thinks Aquavit was a more pretentious restaurant before he got there. Now, Part 2 of our interview ... ... More >>
The duo show off their favorite party girl.Ferran Adria isn't the only new teacher Harvard students are getting. The New York Post reports that nightlife impresarios Noah Tepperberg and Jason Strauss, best known as the braintrust behind Marquee, will give a talk to Harvard Business School stu ... More >>
That's Professor Adria to you.El Bulli won't re-open as a culinary foundation until 2014, but in the meantime, Ferran Adria is going back to school. Specifically, he's headed to Harvard this fall, where he and Jose Andres will co-teach a class on culinary physics. Have a tip or other restaur ... More >>
Rhode Island-based Daniele International is expanding its recall of salami products due to possible salmonella contamination. Another 115,000 pounds of salami is being recalled following 1 million pounds recalled last month. [AP] Burger King plans to enter the coffee wars by selling Starbuck ... More >>
Hotelier Andre Balazs broke his toe, he says, explaining why he was sporting a cane at a party at Kenmare, the new restaurant by Beatrice Inn's Paul Sevigny. [NY Post] What does Bocuse d'Or say about our culinary culture? Well, it's not really about cooking, pens Josh Ozersky. It's about "sp ... More >>
This week, in food blogs... Midtown Lunch got excited about Ma Peche (a.k.a. Momo Midtown) introducing takeout. The Atlantic Food Channel asked the $42,500 question: "Does culinary school matter?" Blondie and Brownie spotted a Shake Shack reference on a menu in Rome.
Public school kids are getting millions of pounds of beef and chicken that wouldn't meet the standards of many fast-food restaurants. McDonald's and Burger King test their ground beef 5-10 times more than the USDA does school meat. [USA Today] Giuseppe Cipriani, the Italian restaurateur who ... More >>
Using ascorbic acid, glucose, citric acid and 4-O-a-glucopyranosyl-D-sorbitol, the Michelin-starred French chef Pierre Gagnaire has created what he calls "the world's first entirely synthetic gourmet dish," a recipe comprised entirely of chemical compounds. [London Times] We all know that maintaini ... More >>
At the Dining in New York City tasting event, we talked with food photographer Jan Bartelsman, the man behind the book who's been shooting food for over twenty years. To see images from the book, go here. Our chat with Bartelsman is after the jump.
It's no google, where they recently had a cooking contest for employees judged by the likes of Marcus Samuelsson and Martha Stewart and have been know to bring in Ferran Adria for a chat, but it sounds nice too, if also a bit creepy and controlling. FreshDirect has launched a "Smart Eating at the Of ... More >>
Escaping gas and wobbly egg at Manhattan's best tapas bar
Adventures in eating at new Lamb joint on East 5th Street
Perfect winter food near the corner of Court and Atlantic