Displaying all articles tagged:

Alex Stupak

  1. The Grub Street Diet
    Chef Alex Stupak Rings in the New Year With Mezcal, Caviar, Sausages, and Juice“I had leftover chicken wings with mayonnaise. I have a very unhealthy relationship with mayonnaise.”
  2. Trendlet
    Trendlet: A New Slew of Distinctly New York TacosLike pizza, burgers, and pork buns before it, the taco is the latest lowbrow foodstuff to undergo a gourmet upgrade.
  3. Damage Report
    Coping When They Should Be Cooking: The Impressive Resolve of New York’sEven in the most dire of circumstances, New York’s chefs have a workmanlike approach to getting back on their feet.
  4. Video Feed
    Check Out What You Missed at Empellón Cocina’s First ‘Push“We’re trying to do our own thing. We’re not trying to be modern in a European way.”
  5. Eat Well
    Eat Well: Begin and End Your Week With Tasting Menus (Seriously!)Plus: Kimchee, apples, and more, all in our weekly roundup of healthy eats.
  6. Chef Showdowns
    Seamus Mullen Bests Stupak, Pelaccio at SuperburgerEvery ingredient in his hamburguesa was smoked.
  7. Other Cities
    Meadowood’s Christopher Kostow Joins Other Top Chefs on Mission to MexicoThey all joined chef Enrique Olvera at a food conference in Mexico City.
  8. Chef Cleanse
    Chef Cleanse: Alex Stupak’s Exhaustion, Depression, and Exhilaration“Forget comfort.”
  9. Slideshow
    What You Missed at Clio’s 15th Anniversary BashEvery birthday party deserves lots of sea urchin.
  10. Quote of the Day
    Alex Stupak Sticks to His GunsDon’t tell him his dishes are “off mark.”
  11. Feelings
    Stupak on Working With Wife, Missing His Dessert DaysEmpellón is everything.
  12. Rumor Mill
    Is Alex Stupak Cookin’ at Clio?New York’s Empellon mastermind could help Clio celebrate a big anniversary.
  13. Profiles
    Even Other Chefs Think Alex Stupak Is Super IntenseThe Empellon Cocina chef gets a great profile in the ‘Times.’
  14. First Look
    First Look at Empellón Cocina, Now Firing Tacoless Mexican in the EastThe newest restaurant from Alex Stupak aims to elevate New York’s view of what Mexican food can be.
  15. Coming Soon
    Empellón Cocina Opening ‘Next Week’Alex Stupak is getting ready to open his new East Village restaurant.
  16. Empire Building
    Casual to Cachet: How Chefs Flipped the Model for Restaurant ExpansionMore and more chefs are opening casual restaurants before moving into fine dining, a complete reversal of the traditional model for growth.
  17. Hola
    Rick Bayless on the Sad State of Mexican Food in NYC (Except Stupak) and MoreHe says the tortilla is the heart of it all.
  18. Taco Talk
    Alex Stupak Wants Nothing Less Than to Change the Way New York Thinks About“If you look at an Italian restaurant, it doesn’t have to serve pizza. But to walk into a Mexican restaurant and not have tacos, that’s ludicrous.”
  19. Video Feed
    Karaoke Cabbing With Wylie and the GangSam Mason, Alex Stupak, and Christina Tosi share the bill in Vice’s latest episode of ‘Munchies.’
  20. Sifton
    Chefs React to Sifton’s SayonaraChefs ponder Sifton’s departure after only two years.
  21. Openings
    Alex Stupak Will Open Empellón Cocina This Fall, But Won’t ServeSounds like the East Village location will be more upscale than its West Village counterpart.
  22. Closings
    Bowery Wine Company Shutters; Counter Will Do the Same This SundayBoth will be making way for projects from higher-profile names.
  23. Neighborhood Watch
    Foursquare Deals at John Dory and Union Square Café; a Boozy Movie TheaterPlus: an upscale steakhouse comes to the South Street Seaport, and more, in our daily roundup of neighborhood news.
  24. Closings
    Empellón Will Unseat Counter Just As Soon As Alex Stupak Gets His LiquorCurrent projections are that the restaurant will close in four to six weeks.
  25. Beef
    Stupak Gets Into It With Another BloggerDon’t tell a chef “you are the Picasso of your field and you walked away from your craft.”
  26. Beef
    Stupak Says College Critic Is a ‘Liar’ (Updated)“He threatened to sue the restaurant for damages and slandered me.”
  27. The Other Critics
    College Critic Pens Revenge Review After Staging With Alex Stupak“Revenge of the Nerds: Empellon Exposed.” Wow.
  28. What to Eat
    Heady TacosWhile Alex Stupak plans headcheese tacos, Akhtar Nawab does head tacos at La Esquina.
  29. Openings
    What to Eat at Alex Stupak’s EmpellónThe menu for the former wd~50 pastry chef’s Mexican project.
  30. Openings
    A Look Inside Lucali Spinoff GiuseppinaPlus: what else to look forward to this spring.
  31. Chef Shuffle
    Stupak Officially Done at wd~50, Will Be Replaced by Sous-ChefLeaving to focus on his own restaurant, Empellon.
  32. Openings
    CB2 Okays New Projects From Mullen, Stupak, Suarez, and VardaThe Beatrice Inn finally has a new tenant, and more news from last night’s CB2 meeting.
  33. Foodievents
    Laiskonis, Iuzzini Get Behind the Stove at AldeaThe latest Aldea guest-chef dinner features pastry chefs cooking savory.
  34. Empire Building
    Rumored Takeovers: New Ones From Todd English, Harold Dieterele, and AlexPlus, Bar Artisanal seems to have closed.
  35. Neighborhood Watch
    Box Not That Cool? Kiev Curse Lingers in the East VillageThe Box is doubted and cheap Kobe sliders arrive in today’s neighborhood food news.
  36. Mediavore
    Smoothies at Starbucks; Searching for New SandwichesStarbucks will introduce “smoothie-like” drinks this summer, the ‘Times’ sets out to find the next great New York sandwich, and a former Frank Sinatra hangout will reopen in Hell’s Kitchen come June.
  37. NewsFeed
    Nicole Kaplan Leaves Del Posto Major developments on the pastry front: Del Posto’s head pastry chef, Nicole Kaplan, who soared to fame as the chef at Eleven Madison Park (and, incidentally, as the creator of the Shake Shack’s custard), has left the restaurant. We had heard that it was to head the dessert program at the St. Regis Hotel or, possibly, one of its restaurants, but the hotel denies this. (We’re still trying to reach Kaplan.) Del Posto GM Alfredo Ruiz confirms that Kaplan has been gone since January 1, but that her full staff is still in place and doing her menu as before. Co-owner Joe Bastianich says, “The split was amicable, and we wish Nicole nothing but the best in everything she does.” Bastianich added that the restaurant is looking at a couple of people and that, when the hire does happen, it will be “big news.”
  38. Foodievents
    Pastry Royalty Performs at SweetThe city’s top dessert chefs, from Johnny Iuzzini on down, delighted deep-pocketed foodies with their signature confections at Sweet on Friday night. Evian and Ferro Rocher flexed their marketing muscle, dispatching well-formed young people in tight clothes to represent their not especially sexy brands. The pastry aristocracy (Goldfarb, Iuzzini, and Stupak) were all present and accounted for, standing proudly behind space-age-looking creations that tasted even better than they looked. (Only Sam Mason wasn’t around, as someone had to man the stoves at Tailor.) At first we were sort of alarmed: There were obviously many more guests than had originally been intended, for the long, narrow, space, but since cake isn’t combustible, it all seemed safe enough. A body can only take so much chocolate ganache, Champagne, and high-powered pastry cooks crammed into one hall.
  39. NewsFeed
    Daniel and Anthos Hit Big at Dessert AwardsThe Golden Scoop Pastry awards held last night had everything you would want from a dessert awards: a victory parade of New York chefs, a dozen world-class desserts, and a seven-foot pastry chef–slash–drag queen named Chocolatina. The ceremony was held at the French Culinary Institute and awarded prizes in five categories, the most important of which, Best Dessert Menu, was won by Dominque Ansel of Daniel. The most intense competition, though, may well have been Most Innovative Dessert, a coveted trophy in today’s go-go world of rock-star experimental dessert chefs.
  40. The Launch
    Sam Mason Puts Together His Crew, Decides How He Likes Them ApplesWelcome to the latest installment of the Launch, where Sam Mason, former pastry chef at wd-50, relates the ups and downs of preparing to open Tailor, the swanky restaurant and lounge coming together at 525 Broome Street.
  41. What to Eat Tonight
    Wacky Desserts by the Pastry All-StarsPastry chefs like Sam Mason (the man who’s sharing the experience of opening a new restaurant with us) are often on the cutting edge of New York cooking these days. The three chefs whose desserts we’re highlighting today all have major reputations. So if you go to wd-50 or Chanterelle tonight, make sure you leave some room. (Presumably that won’t be a problem at Room 4 Dessert.)