Displaying all articles tagged:

Irving Mill

  1. Slideshow
    First Look at Osteria Cotta, Wood-Oven Pizza and ‘Retwisted’ ItalianNow open on the Upper West Side.
  2. Openings
    First Look at La Follia, From the Team Behind Irving Mill and CandelaSuzanne and Mario Riva try again in the Gramercy area.
  3. Slideshow
    First Look: Brother Jimmy’s Is All Grown Up in the Former Irving MillBrother Jimmy’s ditches the sports kitsch and upgrades its menu at its new Union Square location.
  4. Closings
    Breaking: Irving Mill to Close, Brother Jimmy’s Will Take SpaceIrving Mill will be open at least through January, and then turn into a Brother Jimmy’s on March 1.
  5. Chef Shuffle
    Ryan Skeen: Allen & Delancey Owner Is ‘Straight Lying’The star chef steps forward to talk about his recent dismissal.
  6. Temporary Closings
    Irving Mill on a Suspicious VacationWill the restaurant come back after Labor Day?
  7. Lawsuits
    Irving Mill Fights Ex-Chef John Schaefer in CourtThe former chef says he was wrongfully fired and is seeking at least $100,000.
  8. Menu Changes
    Ryan Skeen Debuts Menu at Allen & DelanceyIt’s “a little more intimate, a little more refined” than what he was doing at Irving Mill.
  9. Chef Shuffle
    Ryan Skeen CONFIRMED In at Allen & DelanceyThat’s the rumor, anyway.
  10. Mediavore
    Tough Times for Organic Dairies; $1,200 Suits for McNally’s StaffPlus: a very foodie spelling bee, and a Brooklyn food fight, all in our morning news roundup.
  11. Chef Shuffle
    Ryan Skeen Leaves Irving Mill Effective June 7He’ll be working on “unspecified projects.”
  12. Chef Shuffle
    Skeen Skedaddling From Irving Mill?The pork prodigy is said to be working on a project of his own.
  13. Recession Is Your Friend
    Irving Mill’s Burger, Beer, and Shot DealHave some rye whiskey with that Ryan Skeen burger.
  14. What to Eat
    Doug Psaltis Aims for Fried-Chicken GreatnessHe’ll add honey-dipped fried chicken to the menu at Smith’s. Plus, other recent comfort-food options.
  15. V-Day
    Have a HeartHeart is an undersung foodstuff that tends to get its due this time of year.
  16. V-Day
    Irving Mill’s Tell-Tale ValentineThe restaurant’s February 14 tasting menu is all heart.
  17. Recession Is Your Friend
    Glamburger on a BudgetIrving Mill is launching Burger + Beer Mondays.
  18. The Other Critics
    Bruni’s Best of 2008; Kefi’s Welcome ReturnPlus: Italian-American cuisine in Dyker Heights and pork overload at Irving Mill, in our weekly review roundup.
  19. The Other Critics
    Time Out’s Favorite 100 Foods of the Year Are a Celebration ofBacon! Sausage! Pig tails!
  20. Trends
    Marlow & Daughters [sic] Is a Total TrendsetterChefs who butcher — just one trend identified by ‘Food & Wine.’
  21. Mediavore
    Ryan Skeen Is Metromix’s Chef of the Year; NYC Hotel Bars Still GreatPlus: après-ski bars without the “ski,” all in our morning news roundup.
  22. Glamburgers
    Pat La Frieda’s ‘Black Label’ Glamburger Is Finally UnveiledCould this be the next Irving Mill burger?
  23. The Other Critics
    Bruni Loves Ssäm Bar Even More; BarBao Reimagines VietnamesePlus: Danyelle Freeman on Rouge Tomate, Alan Richman on A Voce, and more in our weekly roundup of restaurant reviews.
  24. Beef
    Pork SodaRyan Skeen, he of the flap-meat burger, reveals his dream project.
  25. The Other Critics
    Market Table Perfect for Winter; Corton Praise Piles OnOur weekly review roundup includes Allegretti, Irving Mill, Secession, and more.
  26. In the Magazine
    Pigs Take Over Irving Mill; Cook Highbrow With CheetosPlatt visits Irving Mill and Inside Park at St. Bart’s, Cheetos tops broccoli, and more in this week’s magazine.
  27. Sandwich of the Week
    Ryan Skeen Unveils Flap-Meat Burger at Irving MillSomehow the man who rose to burger stardom at Resto creates one that’s richer and fattier than his previous efforts.
  28. NewsFeed
    Ex–Resto Chef Ryan Skeen to Take Over at Irving MillResto’s restless prodigy makes it to the big time.
  29. The New York Diet
    Rising Star Chef Anne Burrell Introduces Us to ‘Big-Girl Soda’And tells us how much she likes eating with her fingers.
  30. Neighborhood Watch
    BarFry’s Naughty Valentine’s Day Does Not Include Oil; Irving MillAstoria: Named for the spongy Latin cheese bread, Pao de Queijo has opened at 31-90 30th Street, between Broadway and 31st Avenue, and is serving a Brazilian mix of snacks and batidos. [Time Out] Flatiron: Irving Mill might be Gramercy Tavern lite, but the owners are ready to expand with an Italian wine bar. Who will be the next nearby inspiration? Bar Stuzzichini? [Eater] Tribeca: Brandy Library is hosting a New York whiskey tasting on Friday from 6 p.m. to 8 p.m. Upper West Side: Magnolia Bakery North officially opens on Monday, but eager cupcake fiends might want to try stopping by Saturday to see if there’s a soft opening. [Cupcakes Take the Cake] West Village: Josh DeChellis will make you a “naughty doggie-bag” of after-dinner treats from BarFry for Valentine’s Day, but, don’t worry, no fried hot dogs, just good old-fashioned strawberries and squirt-bottle chocolate. [Eat for Victory/VV]
  31. The Other Critics
    One Star Seals the Deal for Irving Mill; Ilili Surprises in a Good WayThe story on Irving Mill was written before Frank Bruni delivered the coup de grâce — an ambivalent one-star review that pointed out the restaurant’s odd inconsistencies. At this point, a one star was probably a best-case scenario for the place. [NYT] Speaking of best-case scenarios, we bet that Gordon Ramsay had higher hopes for Bruni’s rereview of his big restaurant than the one that runs in Dining Briefs. Bruni finds Gordon Ramsay at the London still excellent but boring, and Peter Meehan isn’t too crazy about Bun. [NYT] We heard that Ilili was a disaster, with bad service and worse food. So did Paul Adams, who was surprised to find that the word on the street was dead wrong. Adams even calls the food was “far, far better than it needs to be.” [NYS]
  32. NewsFeed
    One More Place to Complain About RestaurantsHas the blogosphere made a New Year’s resolution to be kinder and gentler to restaurateurs? Apparently not if we’re to judge by the newish site the Grim Eater, which promises to expose tough steaks, overdone burgers, and limp salads. So it’s not exactly Shameless Restaurants and there are only four posts so far (gasp — cockroaches at Sushi-a-go-go?), but the site has already taught us this: According to a snubbed diner, Irving Mill has a “beautiful people” standard! We’re sure the place is giving Senor Swanky’s Celebrity Hangout a run for its money… The Grim Eater [Official site]
  33. Beef
    Hell Hath No Fury Like an Irving Mill Flack ScornedIn this week’s magazine, the long-shanked Adam Platt takes his appetite to Irving Mill, a new haute barnyard venue that seems to take more than a few pages from Danny Meyer’s book. Platt doesn’t outright dismiss the place for lack of originality, but he’s keenly aware of the joint’s “carefully calculated” vibe, with a menu that’s “worthy and competent without being particularly daring or new.” In the end, he single-stars the Mill, noting that the “stolid cooking and the warm and cozy atmosphere” make up for the uninspired menu. Not a glowing review, but not a total rip, either. You might think only the most feverish members of the Greenmarket cult would find any real offense in Platt’s assessment — that is, until you check out the lively comments section, where something becomes very clear: The flacks hath been offended! To wit, a sampler of telltale phrases:
  34. In the Magazine
    It’s Time to Get Excited About the Second Avenue Deli This week, Rob Patronite and Robin Raisfeld herald the impending return of the Second Avenue Deli with a peppery interview with owner Jeremy Lebewohl. Expect deep-fried chicken skins at every table, he says. Beats a bread basket. Irving Mill managed to extract a grudging single star out of the Haute Barnyard–phobic Adam Platt, and the Smith, despite a business plan dedicated to filling NYU students with “almost burnt” macaroni and cheese, was able to sway Gael Greene, no sucker for comfort food. Will the new restaurants be so lucky? The Robs introduce us to a high-concept townhouse restaurant, a grass-fed-burger joint, and a progressive Italian spot. And when you get cold from running around outside trying new restaurants, you can sip a nice hot chocolate. The Underground Gourmet found the best cups in the city.
  35. The Other Critics
    Fiamma Earns Its Third Star; Love for Kenny ShopsinFiamma hits the three-star jackpot, tickling Frank Bruni in his sweet spot and earning itself the critical credibility Steve Hanson wanted when he hired Fabio Trabocchi. Bruni admits the place isn’t Italian, but he is in love with the ultrarich, ultracomposed food. [NYT] Market Table took over the space that was Shopsin’s, and this gave the Randall Lane the good idea of reviewing both restaurants at the same time. Market Table earns four stars (out of six, mind you) for its solid food and gracious service. Kenny, in his new digs at Essex Street Market, gets three for his still terrific food and his not-so-gracious service. [TONY] The Fiamma review should wash away any melancholy caused by Alan Richman’s lukewarm number on Primehouse, Fiamma’s sister. Richman likes the steaks pretty well and singles out crab cake for enthusiastic praise, but he casts a skeptical eye on pretty much everything else, from its resident bull-god to the Himalayan salt aging room. [Bloomberg]
  36. Trimmings
    Irving Mill’s 500-Year-Old Bar Table? Might Want to Use a Coaster For your next birthday party, why not dine at a table that’s 300 to 500 years old? You can find just that at Irving Mill, thanks to the determination of owner-designer Sergio Riva. At a trade show he met the owner of Blue Ocean Traders and — sight unseen — purchased one of the 3,000-pound, six-feet-in-diameter millstones (used to grind flour, wheat, and the like) that the company sometimes receives from Egypt. How much does such a behemoth cost? Just $700 plus $2,000 for shipping, it turns out. “They must be giving these things away in Egypt,” Riva laughs. Actually, Riva’s particular stone came from western China. When he got it after weeks of nagging his supplier, he asked a friend to build (for $2,000) a 42-inch-high base made from steel plates so that patrons can use the artifact as a bar table. And boy if that doesn’t make us appreciate the wheat in our Spaten much more.
  37. In the Magazine
    It’s a Haute Barnyard Type of Week in New York The doctrine of seasonal correctness is as ingrained in the collective restaurant psyche, these day, as linen napkins, pre-dinner cocktails, and superfluous baskets of bread,” Adam Platt writes in his review of Park Avenue Autumn, and who are we to argue? The combined efforts of Platt, the Robs, and Gael Greene all point to the triumph of the seasonal aesthetic. But that’s not to say they aren’t fun. Platt gives two stars to Park Avenue Autumn, Gael seems fairly pleased with Irving Mill, and the Robs introduce three restaurants (Lunetta, Bacaro, and Smith’s) that are all about fresh ingredients, as well as a recipe for Bosc pears that is, of course, in season. Meanwhile, back at the Greenmarket, a long-overdue crusade against plastic bags is at work. And, though not an expression of the Haute Barnyard mystique, it’s very much a sign of the times: PDT has named a hot dog for David Chang — proof that the Original Soupman has made it to the big time at last.
  38. Openings
    First Look Inside Irving Mill The above will be a vaguely familiar site to anyone who was at Irving Mill’s opening party last night — unless of course you were busy rubbernecking at Benjamin Bratt or trying to snag one of the chicken-liver crostini that were in high demand. When the place opens next Monday, you’ll have less of an issue fighting off Shaggy and Steve Sands for former Gramercy Tavern chef John Schaefer’s Greenmarket-inspired veal-and-ricotta meatballs or his rabbit ragout. Still, on the off chance that competition gets fierce again, you might want to consult the dinner, lunch, and tasting menus beforehand. Irving Mill, 116 E. 16th St., nr. Irving Pl.; 212-254-1600. Irving Mill menu Fall Preview