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Major Food Group

  1. impossible tables
    A Seat at Torrisi? It’s Easier Than You Think.But whatever you do, don’t leave.
    By Zach Schiffman
  2. the year i ate new york
    Night One at the New TorrisiMajor Food Group grows. Again.
    By Tammie Teclemariam
  3. fall preview 2021
    Torrisi Italian Specialties Is Reborn As Torrisi Deli and RestaurantIt’s right up the block from their first venture.
    By Rob Patronite and Robin Raisfeld
  4. fall preview 2018
    Golden Diner Is the First Solo Project From a Major Food Group and Momofuku VetWith Xian-style gyros and chicken katsu BLTs, Queens native Sam Yoo appeals to both the short-order purist and the 21st-century gastronome.
    By Rob Patronite and Robin Raisfeld
  5. restaurant review
    Review: The Lobster Club Is Asian-Fusion FantasiaIt’s described as a “Japanese brasserie,” but the template has clearly been lifted from Asian-fusion megahits like Nobu and Tao.
    By Adam Platt
  6. restaurant review
    The Pool Is Posh, Pricey, and a Little ProsaicThe Major Food Group’s makeover of the old Four Seasons’ Pool Room is both soothing and sleepy.
    By Adam Platt
  7. restaurant review
    Review: The Grill Is Worth a Visit, If Someone Else Is PayingThe menu is uneven, the prices are insane.
    By Adam Platt
  8. openings
    The Pool Opens With Opulent Cocktails and Two Surf and TurfsThere are foie-gras ribbons, caviar, and lots of fancy fish.
    By Chris Crowley
  9. first taste
    Has Power Lunch Returned to Midtown’s Storied Grill Room?A critic and a former regular check in on the reborn version of the room where the power lunch was invented.
    By Adam Platt
  10. openings
    The Grill at the Former Four Seasons Opens May 2Can the Major Food Group do for mock-turtle soup and Amish ham steak what it did for rigatoni alla vodka?
    By Robin Raisfeld and Rob Patronite
  11. shaken or stirred
    Pre-Batched Martinis Are Surprisingly Controversial — and Vastly Superior“There’s something really intense about it.”
    By Alan Sytsma
  12. lawsuits
    A New Lawsuit Has Been Filed Over the Name of the Four Seasons RevampThe allegation is that “the Landmark” is too similar to “Landmarc.”
    By Chris Crowley
  13. landmark rooms
    The Four Seasons Invented the Power Lunch. Can It Be an Actual Food Destination?The guys behind Carbone try something radical: actually paying attention to what’s on the plate.
    By Eric Konigsberg
  14. major developments
    The New Restaurant in the Four Seasons Space Will Be Called the LandmarkIt’s certainly accurate.
    By Chris Crowley
  15. Restaurant Review
    Restaurant Review: Sadelle’sThe feeling you get here, especially at dinnertime, is that Major Food Group is running out of good ideas.
    By Adam Platt
  16. What to Eat
    Sadelle’s Launches Dinner With Caviar, Candlelight, and Spicy FriedHold the bagels, bring on the blini.
    By Rob Patronite and Robin Raisfeld
  17. What to Eat
    Here Are (Almost) All of Sadelle’s PastriesThe babka is pretty amazing, but the chocolate-chip loaf may turn out to be the sleeper hit.
    By Rob Patronite and Robin Raisfeld
  18. Timelines
    How Major Food Group Conquered New York’s Restaurant World in Just 5 YearsA comprehensive timeline of the shockingly swift ascent of New York’s most famous purveyors of veal parmesan.
    By Chris Crowley
  19. Overload
    Let’s Just Eat All of Parm’s Ice-Cream Cakes TodayThe growing empire now has a dozen different varieties, like grasshopper, piña colada, strawberry shortcake, and more.
    By Alan Sytsma
  20. Bagels
    Torrisi Team to Debut Sadelle’s Bagels, Sticky Buns at San GennaroThe guys will preview their new shop, featuring Melissa Weller’s naturally leavened bagels (with improved “everything” seasoning), and house-cured lox.
    By Rob Patronite and Robin Raisfeld
  21. Empire Building
    Flatbush Avenue Parm Location Opening This FallIt will be just down the street from Barclays Center.
    By Alan Sytsma
  22. Interviews
    Thomas Waugh on Dirty French, Short Shorts, and Bars That Prevent You From“They were all laughing at me and making fun of me for wearing these short shorts.”
    By Robin Raisfeld and Rob Patronite
  23. The Dish
    The Dish: ZZ’s Clam Bar’s Cilantro CocktailThe latest from Thomas Waugh, beverage director of Major Food Group.
    By Robin Raisfeld and Rob Patronite
  24. Platt Chat
    Platt Chat: Empire Building and the Necessity of Restaurant-World StarsNew York’s critic discusses Jean-Georges Vongerichten, Michael White, and the Torrisi team.
    By Adam Platt and Alan Sytsma
  25. Coming Soon
    Parm Opening New Location in Manhattan (and Signs Point to Brooklyn Too)Italian Thanksgiving comes early this year.
    By Hugh Merwin
  26. Coming Soon
    Parks and Rigatoni: Torrisi Team to Open New High Line RestaurantThe 100-plus-seat full-service restaurant will be at the park’s southern tip.
    By Robin Raisfeld and Rob Patronite