Tag Archive for Openings

A Brooklyn Chef Wants to Make ‘Calabrese’ Pizza New York’s Next Great Pie Style

Source: Grub Street NY

The chef Roberto Aita took a trip to his childhood home in Calabria in August with a mission: learn everything he could about the simple-but-delicious pizza his “nonna” used to make, baked in a deep pan with chili and freshly squeezed tomatoes, surrounded by olive oil so it tastes almost …

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A New East Village Bar Evokes New England’s Seaside Dives

Source: Grub Street NY

When the Lost Lady opens tonight, its owners will attempt something that’s particularly difficult to pull off in the bar world: creating a new space that feels instantly comfortable and lived-in. It’s a tall order — but if anyone can do it, we’d bank on owners Robert Ceraso and …

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At Danny Meyer’s New Café, the ‘Iced Coffee’ Is Actually Ice

Source: Grub Street NY

In Italy, iced coffee can mean something very different: Espresso that’s semi-frozen, so it’s firm and scoopable, made into a granita that’s sometimes topped with a liberal dose of whipped cream. Granitas come from Sicily, where they’re a respite from ragingly hot summers, but they’re found all over Italy now, …

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NYC Has a Brand-new All-Dessert Tasting Menu — and It Looks Impressively Ambitious

Source: Grub Street NY

Since March, Rory Macdonald has been baking cranberry-and-walnut bread, gianduja kouign amann, and sandwiches at his Flatiron shop Patisserie Chanson. It’s a higher-end pastry shop, for sure, but one you can still regularly stop by for a breakfast pastry, a quick lunch, or (in a nod to McDonald’s London …

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Inside Ugly Baby, Where an Acclaimed Thai Chef Is Cooking Once Again

Source: Grub Street NY

Chefs Kanlaya Supachana and Sirichai Sreparplarn lit a fire in Red Hook at Kao Soy, where the infectiously good northern-Thai cooking made the restaurant an instant success. Personal issues prompted the duo to leave and open a pop-up nearby called Chiang Mai in 2015. That pop-up closed a year and …

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First Look at Claro, a Oaxacan-Inspired Restaurant in Gowanus

Source: Grub Street NY

T.J. Steele first dreamed of opening a “farm-to-table” Mexican restaurant over a decade ago, when he was executive sous-chef at Union Square Cafe, and you could probably count all the ensuing years spent traveling, eating, and cooking around Mexico as research. (Along the way, he co-founded a mezcal brand, …

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Maialino Vet Chris McDade Brings ‘Hot Chicken’ Milanese to Brooklyn

Source: Grub Street NY

Italy has many regions, but last we checked, Georgia wasn’t one of them. Still, chef and Decatur native Chris McDade has found common ground between the regional American cuisine of the South, where he first began cooking professionally at Atlanta’s Rathburn’s, and that of the old country, to which he …

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Sen Sakana Is Your New Big-Money Destination for Peru’s Japanese-Fusion Cuisine

Source: Grub Street NY

New York has its fair share of Peruvian spots, from the roast-chicken and ceviche specialists to Williamsburg’s more inventive Llama Inn. More scarcely represented is Nikkei, the cuisine of the country’s Japanese diaspora. A blend of Japanese and Peruvian ingredients, techniques, and flavors, it could be very briefly found …

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Brunch Pizza Might Be the Big Draw at This New Brooklyn Brewpub

Source: Grub Street NY

Pizza and beer is one of those no-brainer pairings. So it makes sense that this is the idea, more or less, behind Circa Brewing Co., which opens tomorrow in Downtown Brooklyn.

Here are the important details: Circa updates the approach by applying a level of culinary know-how that’s appropriate …

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The Pool Opens With Opulent Cocktails and Two Surf and Turfs

Source: Grub Street NY

Phase two of the Major Food Group’s revamp of the old Four Seasons space has arrived. The Pool has opened in — where else? — the former Pool Room. Whereas the Grill is all about throwback opulence (prime rib, Dover sole, and filet mignon are all accounted for), …

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A Team of Top Japanese Chefs Are Behind This New Restaurant

Source: Grub Street NY

It’s no secret that New York chefs have stampeded toward fast-casual, pushing and shoving in pursuit of the “next Chipotle.” At the same time, mid-priced restaurants have become increasingly difficult to run. But if neighborhood restaurants are doomed, as Dave Chang believes, it doesn’t look so bleak for the …

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What to Expect From Belly Restaurant’s New ‘Bacon Omakase’

Source: Grub Street NY

The idea behind Belly is relatively straightforward: Pork belly is forever — or at least warrants its own nine-course tasting menu. Instead of a solitary stunt dish, the new Williamsburg restaurant’s owners are escalating things with an entire menu ($45) built around the classic ingredient. It’s what they’re calling, …

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The Owners of Mother’s Ruin Opened a New Downtown Spot for Cocktails and (Soon) Pizza

Source: Grub Street NY

Mother’s Ruin became a downtown favorite by smartly toeing the line between a highbrow cocktail bar and a lowbrow dive. Six years into its run, the bar is still consistently packed. Owners Richard Knapp and T.J. Lynch have clearly hit on a formula that works, and they’re sticking to …

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Grand Banks Team Debuts Two New Oyster Bars for New York

Source: Grub Street NY

Good news for fans of the excellent, perpetually crowded Grand Banks (which, even on a recent Monday at 4 p.m., was slammed): The team behind the blockbuster oyster-bar-on-a-boat have two new projects opening that promise to retain all the charm of the original. First up is Island Oyster

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The Alinea Team’s First NYC Bar Is Officially Open

Source: Grub Street NY

Tonight, after years of toying with the idea of expanding to New York, Grant Achatz and Nick Kokonas will open the doors to one half of their first project here. The Chicago-based duo will start with the Office, their fancy _faux_-speakeasy that, unlike an actual speakeasy, accepts table reservations through …

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