Ed Cotton In at Plein Sud; Massimo De Francesca In at Nios


Ed Cotton, formerly of BLT Market, will be the executive chef at Frederick Lesort’s new Tribeca brasserie, Plein Sud, set to open next month.
[NY Times]

Massimo De Francesca, who was previously at Domaso, just outside D.C., will take over the kitchen at Nios, and is planning such new menu items as a carbonara Poutine.
[Grub Street]

ReBar in Dumbo, has announced that its new executive chef is Jeremy Leech, who was most recently working as a sous-chef at Flatbush Farm.
[Grub Street]

Apparently, Susur Lee, the Toronto chef who has restaurants in Singapore and D.C., is only contracted to be on the premises at Shang three times a month.
[Toronto Life via Grub Street]

Le Caprice‘s Michael Hartnell weighs in on why British critics seem to love the New York version of the restaurant, while New Yorkers don’t: “American critics can be quite cutting.”
[Times UK via Eater]

Aaron Sanchez has a second cookbook coming out, entitled Kitchen on Fire: 10 Recipes, 100 Dishes, and Lots of Hot Tips from the World’s Spiciest Chef.
[Grub Street]

Bread man turned master pizzaiolo Jim Lahey was recently enlisted by Mr. Cutlets to review the new Domino’s pizza.

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