As we prepared to write about our 99 Essential Restaurants™ in Lower Manhattan, we spoke to the chefs and owners behind these places, asking them to discuss their history and unique place among the other eateries in this town. But we were also thinking of your wallet, dear readers, and so we asked ... More >>
For decades, Italian cuisine in New York meant red sauce and lots of it. With the opening of Bamonte's in 1900 and Ferdinando's Focacceria four years later, tomato-heavy Neapolitan and Sicilian restaurants enjoyed a certain sustained verisimilitude, carrying the torch for their motherland while pavi ... More >>
In part one of our interview with City Grit's Sarah Simmons, the chef talked about who inspires her, divulged an underrated kitchen tool, and said she wished snarky hostesses would just go away. Here in part two, she talks about a time she ate until she was going to die, discloses what New York City ... More >>
Bitter pink Campari with soda water is one of my favorite retro aperitifs, but no one seems to get the proportions right. I find it's always diluted with too much soda, like a watery dive-bar highball.
A champion chef puts his heritage on the line
Our own Robert Sietsema stumbles upon the new and under publicized Noho bistro, Le Philosophe, and finds that it's a "wonderful place." He writes in his review of Le Philosophe that a slightly grayish "mural depicting dozens of philosophers" looms behind diners in the candlelit space. But he barely ... More >>
Our own Robert Sietsema surveys the latest barbecue offerings from "the East Village to Gowanus," and finds worthwhile rib-stickers throughout the boroughs. His saucy list of favorites includes Daniel Delany's BrisketTown, "which obsesses on beef brisket smoked in a trailer located just off Flushing ... More >>
Gabe Stulman adds another Village outpost
Tejal Rao visited pizza legend Patsy Grimaldi's new outpost, Juliana's, where the pies are made with an old-fashioned touch -- cheese first, sauce last. The method allows the "tomato sauce [to] protect the cheese like sunblock," Rao writes in her review of Juliana's." The benefits of such care are c ... More >>
This week, our own Tejal Rao found the beauty in buckwheat at Nolita's Cocoron. Of the restaurant's signature soba, she writes that "the noodles here have soul and bite. A massive pot of water rolls in the back of the kitchen, sending up a clean, perfumed steam." This second location for husband an ... More >>
Montanara, a pizza joint opened by master pizzaiolo Giulio Adriani that serves deep-fried pies, has opened on the Lower East Side. [Time Out] The owners of the Italian restaurant Il Mulino are opening a new location on the Upper East Side. [Eater]
Lauren ShockeyShrimp grits = YUM The Southern staple of shrimp and grits has moseyed on up North and become fancified by many of Gotham's top chefs at decidedly non-Dixie restaurants. Now, as My Cousin Vinny taught us, no self-respecting Southerner would ever use instant grits. But would ... More >>
Crain's has published its annual 40 Under 40, a round-up of over-achieving types who have not yet had to grapple with the existential challenges of middle age. It includes three emissaries from the food world. One, unsurprisingly, is David Chang, who says he wants to transform his business in ... More >>
Curious passersby peer in the window of Jeffrey's, trying to figure out what's going on inside. On Monday, Eater reported that Jeffrey's -- Gabe Stulman's second of three Sheraton Square restaurants -- would be closing for two days to accomplish a kitchen refurbishment.
Montreal makes another tasty incursion into NYC, courtesy of Gabe Stulman
The Huffington PostGabe StulmanToday, the Times' Thursday Styles section turns its attentions to the matter of Gabe Stulman and discovers that he is more or less a one-man employment agency for "scruffy young" Wisconsin ex-pats:
Harry SewardThere's no more toilet paper for sale at Jeffrey'sWe reviewed Jeffery's Grocery, Gabe Stulman's tiny West Village hybrid grocery store-restaurant a few weeks ago, noting the ample sundries available for purchase. Well, it looks like Stulman might be rethinking his vision for the ... More >>
Joining the ranks of the extinct or endangered...Adding to the list of year-end lists is undoubtedly the most poignant one to date, a remembrance of lost New York landmarks from Lost City's Brooks of Sheffield. "As in every year of the Bloomberg administration, 2010 was a bad one for preserva ... More >>
Lost CityTo make another neighborhood restaurant and bar. However, maybe more than J[oseph]L[eonard] or Jeffrey's, it's to be more of a bar. My partner and GM Brian Bartels has been crafting and curating infused spirits, homemade bitters and syrups and putting together an inspired beverage pr ... More >>
A crew of six was busy at work today at Sheridan Square. It's been almost a month since an early morning fire shuttered Sheridan Square's Joseph Leonard. We promised to keep an eye on the rehabilitation of the space as it progressed, so here's the first report.
telequebec.tvMehdi Brunet-Benkritly, avec un chapeau.Between M. Wells, the meat, the bagels, and now, the Fedora, New York is tasting more and more like Montreal these days. Florence Fabricant reports that Gabe Stulman has hired Medhi Brunet-Benkritly to helm the kitchen of his soon-to-open r ... More >>
W MagazineMr. Stulman, clad in plaid.Gabe Stulman is now one step closer to realizing his dreams of turning the West Village into an eastern outpost of Wisconsin: per Grub Street, he's opened the doors to Jeffrey's Grocery, a "mom 'n' pop" shop cum luncheonette. The place sounds and looks ver ... More >>
W MagazineGabe Stulman, with beard.We're...employing more people from Wisconsin across the street at Jeffrey's. We want to rebrand this like little pocket, the three blocks from West 4th street down where Fedora is all the way down to like Christopher and Sixth Avenue. I'd like to rename this ... More >>