Displaying all articles tagged:

Mark Pastore

  1. Planned Service Changes
    Chris Cosentino’s Incanto Will Close and Reopen as PorcellinoThe new format “won’t be as ambitious as Incanto’s current menu,” says partner Mark Pastore.
  2. Trendlet
    Trendlet: Once-Humble Brisket Finds New CachetThanks to the confluence of the New and Improved Jewish Deli Movement and the enduring Barbecue Boom, it’s experienced a spike in popularity of almost pork-belly proportions.
  3. Let The Eat Foie
    Foie Ban Starts Sunday; Foie Will Still Be Easy to Find on MondayCalifornia cops admit they’re not really planning a major crackdown on the stuff, as long as chefs tap every loophole they can find.
  4. Let Them Eat Foie
    Restaurateur Says Puck Still Served Foie Gras in February, Condemns Senator’sBurton’s words, Pastore argues, could incite more violent action from extremists.
  5. Workouts
    How LaFrieda’s Mark Pastore Trimmed His Meaty PhysiqueSoulCycle saved the day.
  6. The Grub Street Diet
    LaFrieda’s Mark Pastore Conducts ‘Quality Control’ Visits to“Fat people don’t like to go to Minetta Tavern because they get stuck in the corner.”
  7. Beef
    Pastore to Sifton: That ‘Whiskey Sour Drinking Clown’? ’Tis I!Plus: The answers to our Sifton quiz!
  8. Beef
    LaFrieda Puts Black Label Impostors on NoticeIf you claim to have a Black Label burger, you will be hearing from the meat man’s lawyers.
  9. Openings
    Just Because You Say You Have a Black Label Burger Doesn’t Make It SoA new restaurant says it’ll be serving a La Frieda Black Label burger. La Frieda begs to differ.
  10. Twitterverse
    Star-Tweeting Runs Rampant at Minetta TavernA perfect storm of celebrities and stalkers.
  11. NewsFeed
    La Frieda Creates ‘Secret Weapon’ for Rachael Ray Burger ContestThe Johnny Walker Blue Label of burgers debuts.
  12. NewsFeed
    LaFrieda Saves the Good Stuff for Restaurants A sharp-eyed Eater reader wondered if our report about Pat LaFrieda breaking into the retail market was inaccurate: “I believe they already supply retail markets. The Jubilee market at Trump Place gets deliveries from there all the time.” The answer? The trucks carry commodity meat, of the kind commonly found in supermarkets, but never the high-end stuff LaFrieda sells to the likes of the little owl, the Spotted Pig, and so on. VP Mark Pastore confirms this, telling us, “We sell them regular commodity items. However Market Table will be the first place to carry our chopped beef, burgers, and heritage meats direct from us to the customer. We do not sell LaFrieda burgers or heritage products to anyone but restaurants at this time.” So there you have it. If you’re going to hijack that LaFrieda meat truck, make sure it’s the one bound for the Shake Shack. EaterWire: Trump Trumps LaFrieda, Petraske to LIC, More [Eater] Earlier: Shake Shack Hamburger and Little Owl Pork Chops Can Soon Be Yours [Grub Street]
  13. Back of the House
    Progressive Purveyor Cornering the Market on Boutique Meat Like Old MacDonald’s farm, which had a duck duck here and a duck duck there, the web of artisanal-meat sources has been spread pretty wide. There’s no central terminal, no Union Square Greenmarket where the best small-farm beef, pork, and lamb congregates; and the lack of infrastructure has been holding up the works as New York’s best restaurants move from generic commodity meat to the Haute Barnyard versions preferred by chefs. Now, though, Pat LaFrieda, the city’s most progressive wholesale meat supplier, is quickly becoming the source of “boutique” meats.
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