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Andrew Carmellini

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A Voce Sequels to Appear Soon in a City Near You?

Andrew Carmellini
We hear from multiple sources that plans are under way to re-create A Voce in other cities. At least two are in the works, we hear, but chef Andrew Carmellini warns us that no leases are signed yet. “You can have meetings every day, but it’s all bullshit until you sign on the dotted line.” We couldn’t agree more!

New York is Now Fat City; Korean KFC Comes to New York

Fat is where it’s at in New York today, thanks to the efforts of what Adam Platt would call the “refined meathead” school of chefs like David Chang and Zak Pelaccio. [NYT] Related: You Know You’re a Meathead When… [NYM] Kyochon Chicken, the Korean chain behind the current wave of Korean fried-chicken restaurants, has opened in Flushing. Two more locations are planned for Bayside. [NYT] Ilan Hall defeated Sam Talbot in their outdoor Top Chef rematch yesterday, Hall’s soft-shell crab salad triumphing over Talbot's grilled quail and potatoes. [NYDN]

The Threat to Red Hook’s Street-Food Paradise Unites New York Foodies

When we heard that the Latin American food vendors in Red Hook Park might lose their temporary-use permit at the end of the summer, the news hit us like a goat taco after a night of heavy drinking. And we weren’t alone. An animated Chowhound thread immediately formed (and was almost as quickly censored), and a protest site sprang into existence. Hidden within Red Hook, the vendors have created a community of cooking, a cultural exchange as much as a place to eat. (Click here to take a video tour with Paladar chef Aaron Sanchez.) We canvassed the city’s food elite for their take on the situation; here is what we heard.

Nicoye Banks of A Voce Chops It Up With Denzel Washington

New Orleans native Nicoye Banks has been a captain at A Voce ever since its buzzy opening last year (he was at the Tribeca Grand before that). In addition, he’s acted in movies such as Invincible and the upcoming Colin Farrell and Ed Norton drama Pride and Glory. Though he’s not one to “do the Hollywood thing” on the job, he’s had opportunity not only to serve but also to sit down with heroes like Denzel Washington and Laurence Fishburne, and his acting background has proven more than handy in selling duck meatballs to just about everyone who walks in.

Andrew Carmellini Wants to Stir the Melting Pot

Considering how successful Andrew Carmellini’s A Voce has been, we were hardly surprised to hear he was looking at new projects. But Carmellini tells us that, although “I’d like to open another [A Voce] in a good urban market,” he has other, more intriguing (to us, anyway) plans in store too. Carmellini wants to create a multi-ethnic American restaurant at some point in the near future. Given that he made his name at Café Boulud cooking from a wide range of traditions, the idea seems a natural for him.

Time to Fill Out Our James Beard Brackets

The nominations for the James Beard Foundation Awards, the Oscars of the restaurant industry, will be announced Monday morning. We’ll report on that as it happens, but for now, here are picks for the main categories from Adam Platt, Rob Patronite and Robin Raisfeld, and Josh Ozersky. Our choices are admittedly New York–centric (the awards go to restaurants across the country), but the ceremony is held here, and the city always looms large in the proceedings.

Jean-Georges Vongerichten on His Gift for Delegation

No chef in New York restaurant history has been more successful, or more influential, than Jean-Georges Vongerichten. As he begins his third decade of cooking and running restaurants in New York, we sat down to ask him some questions about the scene: how it’s changed and where it’s going.

New York Chefs Tell of Nightmarish Beginnings

Kimberly Witherspoon and Peter Meehan's fine new book, How I Learned to Cook, is a collection of first-person accounts of celebrated chefs' rocky beginnings. Some of the best chapters are by New York cooks: Andrew Carmellini of A Voce, Gabrielle Hamilton of Prune, David Chang of Momofuku and Ssäm Bar, and Eric Ripert of Le Bernardin. In case you have any doubts about adding it to your Amazon wish list, here's a breakdown of the hometown highlights.

How to Make Women More Tender, for Only $2,400 Per Pound

Alexandre Dumas reckoned that white truffles can, "on certain occasions, make women more tender and men more lovable." We would hope so — the 'shrooms, imported from Piemonte, Italy, were selling last week for as much as $2,400 per pound. If you're going to throw down for some, you best leave their preparation to the city's top Italian chefs. (Or, better yet, go straight to the source — here's our five-point Piemonte Weekend Escape Plan.) Wait until you hear what these cooks are doing with truffles (hint: it doesn't involve pizza).