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Ben Pollinger

  1. Foodievents
    Oceana’s Ben Pollinger Has a Lobster Roll Stand, TooOceana’s executive chef is serving lobster bánh mì at summer street fairs.
    By Daniel Maurer
  2. Slideshow
    What to Eat at the New Oceana, Opening TodayA look at the newly relocated dining room and menu.
    By Daniel Maurer
  3. NewsFeed
    Three Stars for Oceana; Richman Releases His New York Burger ListScarpetta takes a hit, Oceana gets a lift, and more, in our weekly review roundup.
  4. Foodievents
    Fatty Cue Makes Its Public Debut at Flatiron EventGail Simmons, Geoffrey Zakarian, and Zak Pelaccio all are alive and well.
  5. Mediavore
    Citywide Truffle Shortage; A New Eastside Fro-Yo FoeA citywide truffle shortage can explain why “the Waverly Inn jacked up the price of its infamous truffle-topped mac & cheese from $55 to $85. The dish was an amusing punch line at $55; at $85, it’s just obscene.” [NYP] Related: Le Cirque Bids High for Monster Truffle Bruni eschews all the courtesies one suffers at the dinner table, which he refers to as restaurantspeak: “Would I ‘enjoy coffee with dessert?’ I don’t know; it depends how good the coffee is. I’ll have some, yes, then we’ll see.” [NYT] FR.OG has now lost Jean Georges alum chef Didier Virot to the Plaza’s new restaurant-to-be, the Palm Court, set to open later this year. [Diner’s Journal/NYT]
  6. In the Magazine
    It’s August, and the Eating’s Easy It’s August, cheap-eats time, when you should be gobbling down raw artichokes, Cuban sandwiches, tapas, and pasta. It’s time to chill out, in other words. And that’s the idea behind this week’s food coverage.
  7. What to Eat Tonight
    We’ve Got Oceana’s New Menu — and Word of a Special ServedThe man Ben Pollinger succeeded as executive chef at Oceana in October, Cornelius Gallagher, was one of the city’s top toques, and much of the kitchen left with him. Finally, though, Pollinger has settled in and after much tweaking of the original, finally introduced his own menu (which we’ve filed into our flourishing playground of a database). Says the chef: “Oceana’s menu reflects my vision for what I wanted to do here: a kind of global seafood, with a simultaneous awareness of classic American cooking.”
  8. What to Eat Tonight
    Nantucket Bay Scallops, Ripe for the Shucking Rob and Robin recently described, in mouthwatering detail, the nuances of Peconic Bay scallops. Our thoughts quickly turned to their Nantucket Bay cousins, which are currently appearing on some of the best tables in the city.