Give A Gift
Displaying all articles tagged:

Ed Koch

  1. Rebuild
    Sandy-Damaged Bridge Café Is Seeking Donations to ReopenLet’s not let this one close.
    By Hugh Merwin
  2. RIP
    Peking Duck and Peter Luger: Ed Koch’s Love of New York FoodThe former mayor of New York City ate everywhere.
    By Hugh Merwin
  3. Celebrity Settings
    Kate Hudson Eats for Two at Indochine; Kevin Spacey Parties at Oak Room and MPDPlus: Adrian Grenier grabs some guac at Dos Caminos, Ted Nugent inadvertently rocks Old Homestead, and more, in our weekly roundup of celebrity dining.
    By Ray Rahman
  4. User’s Guide
    Everything You Ever Wanted to Know About Street Vending (But Were Too BusyAn awesome new pamphlet offers a brief history of the New York City street vendor. Did you know Jay-Z was one?
    By Daniel Maurer
  5. Celebrations
    Four Seasons Turns 50So which power players did ‘Vanity Fair’ photograph for the occasion?
    By Daniel Maurer
  6. Mediavore
    Eric Ripert Defends Escolar; Ed Koch: Bib WearerRadar ran a story on escolar’s tendency to cause leaky bowel movements and mentioned that the fish was served at Le Bernardin. This, in turn, prompted a response from Eric Ripert himself, which prompted the author of the article to respond, “I’m sure Eric Ripert serves his escolar in such a way that it doesn’t make people shit orange oil. He’s good like that.” [Fresh Intelligence/Radar] Chef Craig Hopson says the ghost of Aaron Burr haunts the kitchen of One if by Land, Two if by Sea and has a tendency to steal batches of brioche. [Bottomless Dish/Citysearch] Related: One if by Land Breaks Out a Bar Menu, and Not a Minute Too Soon Katrina Markoff, founder of Vosges Haut-Chocolat, likes to pair her company’s bacon-laden chocolate bar with pieces of Gruyère and a glass of Shiraz. [WSJ] Related: A Bacon Tribute Product We Can Get Behind
  7. Ask a Waiter
    Boqueria’s Jeff Deisel Refuses to Take Reservations for Howard SternJeff Deisel was working as a bartender at nightclubs and then at Lower East Side Pan-Latino restaurant Suba before the owners of the latter invited him to be part of the opening team at their new joint Boqueria. He brought with him Suba’s (in)famous beer sangria but found that working at a straight-up tapas bar had a flavor all its own. We asked the bartender and server how local diners, including Ed Koch, are responding to the no-reservations rule, befuddling portions, and that elusive suckling pig.