"Usually, when people travel to France, they travel to Paris and the French Riviera," says Marianne Fabre-Lanvin, the executive director of Sud de France Développement, an organization that works to bring more attention to the southern part of the country. And that's a shame, she says, because sout ... More >>
Now that the sun's out, it's time to break out the bike and start exploring. Here are a few destinations you might want to wind up at after a long ride.
One month after opening Contra (138 Orchard Street, 212-466-4633), their exciting Lower East Side restaurant, chefs Fabian von Hauske and Jeremiah Stone ceded their kitchen to another chef. Friends since Stone's time spent in southern France, Christophe Dufau of Les Bacchanales "was in town for a da ... More >>
Last year around this time, a slew of writers popped off about the tyranny of the tasting menu, a mainstay of our fine dining tradition in the last decades. The format was tired, the majority of the fooderati concluded, and while it works okay for some really top-notch places, the proliferation of p ... More >>
For this week's review, Zachary Feldman hits Estela (47 East Houston Street, 212-219-7693), where he finds chef Ignacio Mattos is flexing his creative muscles. "Now in a narrow, elevated space on Houston Street, Mattos is unencumbered; you can taste it in his food," Feldman writes. Fork in the Roa ... More >>
The first time I met Marc Vidal, he was sipping wine on a West Village patio while he casually grilled a packet of green onion-like calçots over a charcoal flame, explaining in a lilting Spanish accent the Calçotada festival, a tradition from his native Barcelona that he holds dear for its dedicat ... More >>
No. 53: Beef tartare from Estela
The floor is slightly slanted under certain tables at just-opened Nolita spot Estela, a quirky aspect of an old building that might make you feel like the cocktail you sipped at the bar while looking down onto Houston Street from your second-story perch near the window went straight to your head. Yo ... More >>
Yesterday we spoke with Isa (348 Wythe Avenue, 347-689-3594) chef Ignacio Mattos about how he's trying to change the language of food and further culinary innovation. Today, he explains why New York City is behind the times and he reveals what he cooks on his days off. What are your thoughts on Ne ... More >>
Restaurateur Taavo Somer's latest eatery, Isa (348 Wythe Avenue, 347-689-3594), opened recently in Williamsburg, boasting what he called a "primitive modern" aesthetic. Wanting to understand how this stripped-down look played into the food, we called up chef Ignacio Mattos to learn more about his c ... More >>
After months of preserving an air of mystery around his forthcoming "hippie place", Taavo Somer has chosen to introduce his new Williamsburg restaurant to the world with a lovely and impossibly well-appointed photo montage on the T Magazine blog.
If the New York Post's occasional forays into the homes of chefs titillate you, then Todd Selby has your number. The photographer more commonly known as the Selby has launched Edible Selby, a website dedicated to photographing chefs and food-type people in their natural environments.
Dine with us.After months of semi-hushed rumor mongering about Taavo Somer's South Williamsburg outpost of Freeman's, Eater has it that the restaurant, located on South 2nd Street and Wythe Avenue, will be "some kind of hippie place." Whether it will be an Altamont kind of hippie place or Woo ... More >>
Michael Ayoub, founder of Fornino pizzeria, has left Fornino Park Slope after just nine months in operation. He is still reportedly involved in the Williamsburg location. [Eater] Ignacio Mattos, the long-time chef at Il Buco, has left to pursue other ventures. No replacement has yet been ann ... More >>
This week, we bring you a recipe for Peached Pork by South American celebrity chef Francis Mallmann. Argentina's TV chef is the mentor of Ignacio Mattos, the chef at Il Buco, and will be cooking at the restaurant tonight with his protege to celebrate his new book, Seven Fires: Grilling the Argentine ... More >>
. . . isn't a quickie