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Under the Toque: Zak Pelaccio's Upstate Restaurant Plans, David Chang on Kitchen Microbiology

Dale Schnell, formerly of Setai New York and Artisanal, will be the new executive chef of KTCHN, which will open in Hell's Kitchen in June. [Grub Street]

Zak Pelaccio is planning to open a restaurant in Old Chatham, New York, which will be independent of the Fatty chain. [Capital New York]

Thomas Keller explores the recipes of French master chef Fernand Point. [NYT]

Peek inside the city kitchen of Michael Chernow, the guy behind The Meatball Shop. [Saveur]

"Lactic-acid fermentation, pickling and age-drying beef are things that we've been doing for centuries, but we don't really know much about what's going on behind the scenes": David Chang on microbiology in the kitchen. [Smart Planet]

For more dining news, head to Fork in the Road, or follow us @forkintheroadvv or me Alexia Nader @lexi1602. 

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Artisanal Fromagerie, Bistro and Wine Bar
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The Meatball Shop

84 Stanton St.
New York, NY 10002

212-982-8895

www.themeatballshop.com


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