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Kenoringer

  1. Interviews
    Sweet Talk: Chefs Chew Over New York’s Changing Dessert LandscapeKaren DeMasco, Alex Stupak, Brooks Headley, and many others speak up.
    By Sierra Tishgart
  2. The Grub Street Diet
    Toro’s Ken Oringer Celebrates New Year’s and a Two-Star“I won’t have a week the rest of the year that will be like this past week.”
    By Sierra Tishgart
  3. Restaurant Review
    Platt: Toro Breathes New Life Into an Old Dining TrendCelebrated chefs Ken Oringer and Jamie Bissonnette open an industrial-size operation for the tapas-weary.
    By Adam Platt
  4. In Season
    In Season: NY 428 Apples With Yogurt Mousse and Licorice CaramelTry this deconstructed-caramel-apple recipe from Toro chefs Jamie Bissonnette and Ken Oringer.
    By Robin Raisfeld and Rob Patronite
  5. Empire Building
    How Out-of-Town Chefs Finally Penetrated New York’s Restaurant SceneKen Oringer, Michel Richard, and others share their strategies.
    By Sierra Tishgart
  6. Sweet News
    Clio’s Monica Glass in the Running For F&W’s ‘People’sGlass one of the few pâtissiers in the category who is not currently working in New York, and one of only two who are self-taught.
    By Collin Keefe
  7. Opening Soon
    Boston’s Toro to Open in New York This SpringGet excited.
    By Sierra Tishgart
  8. Toro
    Chef Jamie Bissonnette Can Really EatWe’d hang out with this guy any time.
    By Hugh Merwin
  9. Restaurant Swap
    Are Marc Vetri and Ken Oringer Planning Their Own Restaurant Swaps?The exchange between Eleven Madison Park and Alinea has chefs pondering their own restaurant swaps.
    By Collin Keefe
  10. Closings
    KO Prime Is Down for the CountThe steakhouse finally punches out.
    By Kara Baskin
  11. Sweet News
    Philly Loses a Little Bit of Its SweetnessCongratulations are in order; it’s a pretty sweet gig.
    By Collin Keefe
  12. Hackers
    Clearly They’re in the Wrong Line of WorkToro turns into a weight-loss company!
    By Kara Baskin
  13. The Other Critics
    Are Bissonnette and Oringer ‘Wild-Ass’ Enough to Make It in New York?Yes, says the Village Voice.
    By Kara Baskin
  14. Openings
    Boston’s Treasured Toro to Hit New York This FallKen Oringer and Jamie Bissonnette are setting up shop on Tenth Avenue.
    By Alyssa Shelasky
  15. Honors
    Jamie Oliver Wants to Try La VerdadTaco time!
    By Kara Baskin
  16. Where’s the Beef?
    Oh, Yeah, Tim Cushman and Ken Oringer Get Along Just Fine Now No hard feelings any longer, says Oringer.
    By Kara Baskin
  17. Winners
    Is O Ya’s James Beard Win Tough for Some to Swallow?A few years ago, some of Boston’s heavy hitters criticized Cushman for bad behavior.
    By Kara Baskin
  18. Lists
    Ken Oringer or Barbara Lynch: Who’ll Open a Restaurant First?We’d love a Menton 99, for the 99 percent, or a Toro that doesn’t involve three-hour waits.
    By Kara Baskin
  19. Rumor Mill
    Is Alex Stupak Cookin’ at Clio?New York’s Empellon mastermind could help Clio celebrate a big anniversary.
    By Kara Baskin
  20. Front of the House
    Ken Oringer Needs Someone ‘Strong, Passionate’Cool gig alert.
    By Kara Baskin
  21. Ramen Wars
    Thank God for Ken Oringer’s Ramen, Since You’ll Never Get Into Guchi’sNo soup for you!
    By Kara Baskin
  22. Foodievents
    Midnight Ramen Tix Go on Sale This AfternoonStick close to your computer.
    By Kara Baskin
  23. Reopenings
    Clio and Uni Reopen Today With New Menus, A Cocktail Club, and A New LookRamen, truffle pot pie, and sleek designs!
    By Kara Baskin
  24. The Other Critics
    Trade’s Avocado and Fish Get Love; Blue Nile Is Quite SaucyPlus subs to go and more, all in our weekly critics’ round-up.
    By Kara Baskin
  25. Menus
    Clio Rolls Out ‘Classics’ Menu Before Closing for RenovationsGet those tomato water martinis while you still can.
    By Kara Baskin
  26. Personalities
    Ken Oringer Cooks for Rachael Ray; Jamie Bissonnette Butchers a PigCoppa and Toro, on TV.
    By Kara Baskin
  27. Trends
    Chefs Are Giving Pig Skin the High-End TreatmentFrom Boston to S.F., the football-making material is trending on menus.
    By Jay Barmann
  28. Pop-Ups
    Ken Oringer Plans Pop-Up at Mike’s City DinerThe nine-course feast will be “sick,” Oringer says.
    By Kara Baskin
  29. Funnies
    Ken Oringer’s Tip for Aspiring Chefs: Skin an Eel
    By Kara Baskin
  30. TV Land
    Oringer Heats Up Morning TVA Boston chef gets a national audience.
    By Meredith Smith
  31. Funnies
    Ken Oringer Hates Bat LiverBut not as much as he hates bee’s nest.
  32. Rumors
    Oringer and Bissonnette Aren’t Eyeing SomervilleJamie Bissonnette just likes talking to realtors.
    By Leila Cohan-Miccio
  33. TV Land
    Oringer, Lynch Preview New RestaurantsTonight’s episode focuses on the Hub’s new restaurants.
    By Leila Cohan-Miccio
  34. Foodievents
    Ming Tsai, Ken Oringer and Others Battle Over BurgersWhose burger will take the night?
    By Leila Cohan-Miccio
  35. Waiting Game
    Don’t Rush Out to Coppa Just YetKen Oringer and Jamie Bissonnette’s stuzzi spot still isn’t open.
    By Leila Cohan-Miccio
  36. Openings
    Coppa Will Open By MondayThe South End stuzzi spot is almost ready!
    By Leila Cohan-Miccio
  37. Empire Building
    Oringer and Bissonnette Not Done Collaborating YetPlus: an update on Coppa’s long-awaited opening.
    By Leila Cohan-Miccio
  38. Foodievents
    Jay Hajj Brings Lebanese Fare to ToroThe Mike’s City Diner serves up Lebanese fare for one night only.
    By Leila Cohan-Miccio
  39. Openings
    AKA Bistro to Bring Pedigreed Dining to Lincoln [Updated]Chris Chung & Christian Touche’s forthcoming Lincoln restaurant sounds awfully familiar.
    By Leila Cohan-Miccio
  40. Annals of Fried Chicken
    Clio Gets Casual with Fried Chicken SundaysKen Oringer will be offering a fried chicken prix fixe every Sunday.
    By Leila Cohan-Miccio
  41. Fall Preview
    What to Eat at CoppaRead Coppa’s menu and watch a slideshow of the dishes.
    By Leila Cohan-Miccio
  42. Fall Preview
    Oringer-Bissonnette Collaboration Brings Coppa to the South EndWhat to expect from the duo’s new enoteca.
    By Leila Cohan-Miccio