In part one of my interview with Charlie Bird's Ryan Hardy, he talked about service, peanut butter and jelly, and the moment everything clicked for him. Today, he's back with his favorite ingredient, his best tip for an amateur cook, and the most memorable meal he's ever eaten.
Today in unexpected Cannes headline news: a convicted felon turns in one of the best performances at the festival thus far (and it's not Roman Polanski -- rimshot! -- who was the subject of a softball vanity documentary which screened here earlier in the week, and isn't really worth talking abou ... More >>
via the "Support Stacey Hessler" Facebook PageStacey Hessler is a 38-year-old mother of four from Florida who was so inspired by the Occupy Wall Street movement she moved to Zuccotti to join the protestors. Hessler made the trip almost two weeks ago and has been living in the park ever since. ... More >>
Giulio Adriani's Forcella is undeniably hot right now. The big draw? Its ingenious montanara, a pizza that's deep-fried and then baked in the restaurant's 1,000-degree oven. Adriani honed his skills in Napoli, then made a name for himself at the West Village's Olio Pizza e Piu before opening his cur ... More >>
Keith Wagstaff It appears another pizzaiolo has thrown his pizza peel into the ring--in the vicinity of Motorino, Roberta's and Paulie Gee's, no less. So, what makes Giulio Adriani think that his Neapolitan pies can make a splash in the saturated New York pizza scene? For one, he has some ser ... More >>
Emmanuelle Phuon and Sally Silvers join the veteran NYC artist, Nikolai Hübbe talks about his company
MotorinoPalombino: less fuss, more pizza.Is Motorino expanding? That's the conclusion Feast has reached after interviewing Mathieu Palombino last night.
This week in food blogs... Eater continued its plywood stalking of Ma Peche, now readying for a mid-April opening. Grub Street found a wienermobile for sale on Craigslist for $12,900. Diner's Journal learned that Colicchio & Sons, which went from prix-fixe to a la carte, is now doing a ton of bus ... More >>
Mathieu PalombinoBelgian-born chef Mathieu Palombino's culinary roots are in classic French cuisine. He was the chef de cuisine at BLT Fish when the restaurant was awarded a Michelin star, and three stars in the New York Times. But he harbored a secret passion for Neapolitan pizza, and left f ... More >>
Rev. Louis Gigante, kin to the Genovese crime family, slips from hero to slumlord
NYPD gunfire goes up while crime goes down. What gives?
Bournonville's worlds of realism and romantic fantasy seen in new light
John Abercrombie and Louis Sclavis fill those redolent silences between the phrases
The Menopause Industry's Marginalized Critics Are Finally Proven Right
June Blooms: Tribeca to Chelsea to Lincoln Center
Secrets From the Staxxx