Posts for October 22, 2013

Antica Pesa Reopens; Spice Market’s Burger-and-Whiskey Deal

Spice Market is now offering its new Thai burger with a complimentary Whiskey Passion Fizz cocktail when ordered after 10 p.m. The burger, which is based off of the recipe chef Anthony Ricco presented at the New York City Wine & Food Festival's Burger Bash, is served with kaffir-lime shrimp chips and costs $18. [Grub Street]

• On October 26, from 10 a.m. until 1 p.m., Young's will host a free vegan yoga brunch in celebration of its last weekend at the Hester Street Fair. There will be a wide variety of demos, tutorials, special guests, and vegan eats. You can find more information here. [Grub Street]

Antica Pesa, which was temporary closed, recently passed a follow-up DOH inspection and will be reopening tonight for dinner as usual. [Grub Street]

Ben & Jerry’s Introduced Ron Burgundy–Themed ‘Scotchy Scotch Scotch’ Flavor

Good for those who like to eat ice cream and enjoy a nice pair of slacks.Photo: Courtesy of Ben & Jerry's

Those Anchorman 2: The Legend Continues tie-ins that began with those few thousand Dodge Durango ads Will Ferrell shot as Ron Burgundy at least get a little tastier with this "kinda of a big deal" Ben & Jerry's flavor championed by the newscaster himself. "Scotchy Scotch Scotch" ice cream is essentially butterscotch ice cream with butterscotch swirls; it's best enjoyed in a room with many leather-bound books in an apartment that smells of rich mahogany. [Official Site, Related]

Former Hershey’s Factory Set to Switch to Weed

The fragrant aroma of tempered chocolate that once filled the air in Smith Falls, Ontario, may soon be replaced with something downright skunky if medicinal-marijuana producer Tweed Inc. wins approval to open a massive "hydroponic hub" in the town's old Hershey's factory. The company says 1 Hershey Drive is the perfect spot and hopes to open by spring, much to the delight of the town's mayor, who's not only looking forward to a resurgence of jobs in a town that's been economically depressed since Hershey's closed down in 2008, but is reportedly also a wholehearted supporter of the product. Dennis Staples even imagines the rebooted industrial complex as a sort of weed-tourism destination for the little town once known as the "Willy Wonka Wonderland of Eastern Ontario." If Health Canada gives them the go-ahead, there's really no reason at all for that moniker to change. [HuffPo, Ottawa Citizen]

Momofuku Ko Is Moving

Will the last one out please turn off the lights?Photo: Courtesy of Momofuku Ko

David Chang says he will move his acclaimed twelve-seat chef's-counter restaurant at 163 First Avenue to Extra Place between Bowery and Second Avenue. The new Momofuku Ko may be open as soon as the end of the year, the Times reports. But that's not all the chef-restaurateur has planned.

A few more changes for Ko, ahoy! »

The John Dory Oyster Bar Now Accepts Reservations

Tables can be booked for up to eight people by e-mailing reservations@thejohndory.com or calling 646-214-5764. The John Dory Oyster Bar also still accepts parties of six to ten people at a clip for its chef's-table menu, which is served in the dining room or inside the subterranean kitchen. [Related]

Cult London Smoked-Fish Outfit Hansen & Lydersen Headed to NYC

You might not want to miss this one if you like smoked fish.Photo: Courtesy of Hansen & Lydersen

This weekend, Ole-Martin Hansen, the co-founder of London's acclaimed smoked-fish company Hansen & Lydersen, will make a rare stateside appearance at the NYC Food Film Festival, and he's bringing along a whole lot of his beloved fish. If you can't make Friday's "Untitled I" event at AMC Village 7, you'll have a couple more chances to sample what some people call — no joke — the "best smoked salmon ever."

Woodsmoke, fish fillets. »

First Look at Wallflower, a New West Village Cocktail Spot From Daniel and Maison Premiere Alums

The mezcal-centric "Very Important Cocktail."Photo: Melissa Hom

Tonight, Xavier Herit, who for seven years served as the head bartender at Daniel, will bring his experience to Wallflower, a 45-seat cocktail bar and restaurant that he sees filling a Cheers-esque gap in West Village neighborhood spots. "At Daniel people were barely past the door of the restaurant, and their glass of wine was already on the bar," Herit says. "But here is a secret: I’m much better at remembering the drinks they had two weeks ago than remembering their names."

Read more »

Sbarro Adds ‘Brooklyn Fresh’ to Name, Starting in Ohio

The 1,000-unit-strong pizza-pasta chain is slapping the words Brooklyn and Fresh onto its name and logo, starting in Columbus, Ohio, of course, sometime within the next six months. The rebranding likely won't signify any major menu changes along the lines of Sbarro's Bensonhurst salumeria roots; it's for the most part a bid to "raise the perception of the brand" by leveraging the power of "Brooklyn," which just might do it for Ohioans who dream of Di Fara. [Brokelyn, Related]

Ex-Employee Accuses Hooters of Racial Discrimination

They've endured lunchtime visits from gropey elected officials and an assortment of other injustices, and now a former Hooters server is accusing the chain of racial discrimination after she was allegedly fired because of her blonde highlights, which "violated employee image standards." Farryn Johnson's civil-rights complaint, filed in Baltimore, where she worked, asserts that while it was fine for white servers to have highlights, a manager allegedly told her that "black women don't have blonde in their hair, so you need to take it out." Maryland's Civil Rights commission is on it, and one state delegate is even taking the case beyond the breastaurant, using the complaint as grounds for introducing new legislation that would prevent any employer from requiring specific hairstyles. We know that Hooters is picky about their waitresses' coiffures, but doesn't the chain's whole concept mean that no one's looking at hairdos, anyway, because the Buffalo wings are so good? [CBS, Earlier, Related]

Perla Chef Michael Toscano Replaces Tien Ho at Montmartre

Don't change the French fries.Photo: Melissa Hom

Eight months after opening, Michael Toscano of Perla has replaced chef-partner Tien Ho at Montmartre in Chelsea. The news, first reported at Eater NY, quotes owner of both restaurants Gabriel Stulman saying that Toscano will introduce a menu of dishes that are "inspired by the history of French cuisine and technique." Ahead, the full e-mail Stulman sent along.

Read more »

First Look at Bisutoro, Morimoto’s Replacement for Tribeca Canvas

Patrick Fahey of Macao Trading Co. and Tommy Hill of Los Americanos are Morimoto's new partners.Photo: Melissa Hom

Masaharu Morimoto's doing everything he can to make you forget about Tribeca Canvas: The Bisutoro space looks completely different, with murals painted by street artist Charlie Doves, mid-century retro chairs, and exposed brick walls. The food's still American with an Asian accent, but Morimoto's swapping Kurobuta corn dogs and brownie sundaes for dishes like uni carbonara, tofu steak, and tempura lettuce wraps. Plus: The beverage program focuses on Japanese whiskies, so that can't suck. Yesterday was opening day, and the restaurant's serving dinner seven nights a week. Take a look at the space, a few of the dishes, and the menu, straight ahead.

Mushroom-onion soup dumplings. »

Mexican-Taiwanese Restaurant Lucky Luna Opening Soon in Greenpoint

Three veterans of the San Francisco restaurant scene are opening Lucky Luna, described as a "Mexican and East Asian street-style" restaurant, with fruit-forward cocktails, at 167 Nassau Avenue in Greenpoint. Chef Howard Jang met bar man Ken Ho while working at Boulevard, while partner Marisa Cadena met Ho at Palomino. Lucky Luna, we're told, is reflective of their backgrounds, and the menu will riff on street food served in Oaxaca and Taipei, with South America and Asian influences — think Peking-style duck baos and sweet bowls of dulche de leche rice topped with roasted apples. The gang is almost halfway to their fund-raising goal on Kickstarter, with three weeks to go. Check out more on the food and the space, straight ahead.

"We wanted a place that was approachable, fun, and affordable." »

Villard Michel Richard Is the Most Expensive-Looking Restaurant in New York

Yep, a glass wine cube's the centerpiece.Photo: Melissa Hom

Famed D.C.-based chef Michel Richard has returned to New York after 40 years, and this is one serious comeback. He's overseeing three concepts inside the New York Palace hotel: the Bistro (110 seats), the Gallery (a 50-seat fine-dining area), and the Pomme Palais bakery. Jeffrey Beers designed the space, which includes extravagant elements like an art installation that will reveal portraits of Richard and Henry Villard, a glass wine cube in the center of the dining room, and photographs of classic movie stars in gold-leaf frames. (Could this be the most expensive restaurant buildout ever?) French-American dishes like mushroom risotto, a lobster burger, and roasted chicken will be served in the "casual bistro-style setting." Check out the space, the menus, and a few of the dishes, straight ahead.

Fancy fried chicken. »

Moonstruck-Famous Cammareri Bros. Bakery Files for Bankruptcy

The real-life Brooklyn bakery that serviced the plot of the 1987 Nicolas Cage and Cher movie Moonstruck has filed for Chapter 11 bankruptcy, Crain's reports, listing "assets of $126,100 and liabilities near $500,000." The 92-year-old wholesale bakery, which originally operated out of the Henry Street space that's now home to Maybelle’s CafĂ© in Carroll Gardens, joined forces and briefly shared billing with Monteleone Bakery on Court Street, which still sells its bread but no longer advertises the Cammareri name. Meanwhile, Cammareri Brothers still supplies breads to a number of local restaurants and businesses, and Jacqueline Juliano, who owns the bakery with her brother Joe, opened the Cammareri Brothers CaffĂ© in Fort Greene earlier this year. [Crain's]

Blue Ribbon’s Isao Iijima Replaces Nick Kim and Jimmy Lau at Neta

He's worked at Blue Ribbon Sushi, and then some.Photo: Courtesy of Isao Iijima

Co-chefs Nick Kim and Jimmy Lau may have left Neta, but the omakase-focused West 8th Street restaurant has hired a new sushi master to replace them. Isao Iijima, formerly the executive chef at EN Japanese Brasserie and current chef at Blue Ribbon Sushi, will start on Monday. "I am more dominated by Western influence; he is more dominated by Japanese influence,'' says Michael Lim, the restaurant's executive chef, who had worked with Iijima at the restaurant Citarella back in 2001. "We worked together when we were both young,'' the 35-year-old adds cheekily. According to Iijima, it was White House pastry chef Bill Yosses — yet another Citarella vet — who reached out and contacted him on Lim's behalf to make an offer.

Changes. »

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