Patterson Bans Corn from CoiChef is frustrated with the overpowering sweetness that results from consolidation of strains.
ByAdam Martin
Mediavore
Patsy’s Sues Patsy’s; Bones Found Beneath Tribeca EateryTwo Italian restaurants sue each other over Frank Sinatra, Tokyo Bar finds something scary in the basement, and the economic forecast for food prices does not look good.
The Annotated Dish
Lure Fishbar’s Scallop Appetizer Makes the End of Summer EdibleLure Fishbar is rarely on anyone’s list of the city’s top seafood restaurants, and we always wondered why not. Chef Josh Capon’s end-of-summer appetizer of scallops and slab bacon just reinforces Lure’s strengths. “Even at the worst catering event in the world, scallops and bacon are good. To me they’re just good eating,” the salty chef says. “Our version is nothing too froufrou. But it’s a good plate, with a little bit of everything, and you should try to see if you can get it all in one bite.” Done and done. As always, mouse over the different elements to see them described in the chef’s own words.