Displaying all articles tagged:

Max Brenner

  1. comebacks
    Max Brenner and a Return From Chocolate ExileOne of the most famous names in chocolate is back — after a half-decade ban — with a new shop dedicated to cacao.
  2. Leftovers
    Hester Street Fair at the Bryant Park Summer Film Festival; Push-Up Pops atPlus: Max Brenner expands, and more, in this week’s Leftovers.
  3. Menus
    Max Brenner: Now With BreakfastStart your day with sugar.
  4. Coming Soon
    The Back Bay Gets a Bit SweeterA big-name chocolatier comes across the river.
  5. The Other Critics
    Max Brenner’s Savory Offerings Fail to Offend; Bosphorus Is DeliciousPlus Haitian eats in Mattapan and more, all in our weekly critics’ round-up.
  6. The Other Critics
    Aragosta Lacks Gusto; Max Brenner Is More Sour Than SweetPlus a swoonworthy Roslindale brunch and more, all in our weekly critics’ round-up.
  7. Big Pimpin'
    Cribs: Chef EditionInside the homes of Max Brenner, Nicholas Morgenstern, and Eduard Frauneder.
  8. Mediavore
    Chocolatier Max Brenner Takes Boston; Empathetic Chickens Make Caesar SaladsPlus: The U.N. predicts higher food costs, McDonald’s sales are up, and more, all in our morning news roundup.
  9. Openings
    What to Eat at Little Brown, a ‘Chocolate’ Bakery From the Max“Bald Man” Oded Brenner has a new venture focused on, what else, chocolate.
  10. Openings
    Max Brenner Sets New DateIt’s really happening.
  11. Openings
    Max Brenner Delayed Until Next YearThe opening of Boston’s Max Brenner is delayed due to construction woes.
  12. Slideshow
    Fall Preview: Where and What to Eat This FallYour exhaustive guide to this fall’s new restaurants, complete with mouthwatering slideshow.
  13. where to eat
    Where to Eat Out with your Little OnesThese 15 spots cater to kids and grownups
  14. We All Scream
    Max Brenner Wants Everyone to Just Chill OutHis new line of ice cream creations are the antidote to stifling hot weather.
  15. Slideshow
    Preview Jim Burke and Max Brenner’s Chocolatey CollaborationBrenner is thrilled with the outcome and hopes to collaborate with chefs in other cities.
  16. Openings
    Max Brenner Will Open on BoylstonThe chocolate chain’s first location will be in Back Bay.
  17. Empire Building
    Max Brenner Opening in BostonThe chocolate-focused restaurant will open its third U.S. location in the Hub.
  18. Mediavore
    What’s Next for April Bloomfield; Vendors Renting VetsPlus: HiFi gets fancy, and farm profits fall, all in our morning news roundup.
  19. Celebrity Settings
    Dennis Haskins ‘Subdued’ Over Drinks; Katie Couric Eats ItalianSee which sparkly people were seen wining and dining in our weekly roundup.
  20. Mediavore
    Restaurant Market Shrinks; Via Dei Mille Owner ArrestedPlus: Camel’s-milk chocolate goes global, and the Box cuts costs, all in our morning news roundup.
  21. Mediavore
    Tisserie Moves Uptown; Sherry on the RisePlus: the bikini-clad resurrection of Deno’s Party House, and onion goggles, all in our morning news roundup.
  22. NewsFeed
    Danny Meyer Finds Manhattan Prohibitive, But a Shake Shack in a Sports Stadium?Considering that only banks can afford to rent ground-floor spaces in Manhattan these days, Danny Meyer has a bold suggestion: the waterfront! Discussing the future of public life with New Yorker architecture critic Paul Goldberger at a forum of the Design Trust for Public Space, Meyer noted that rent pressures had grown absurd in the island’s heart. (Starting rent for Union Square Café in 1985: $8 per square foot. Asking rent for the Zen Palate space on Park Avenue South: $300 per square foot.) His solution? “We have all these appendages to Manhattan called piers, and if the city took the opportunity to rent those spaces only to small businesses, that would be a vigorous signal,” he said. Meyer said he’d learned that restaurants must echo their surroundings, which we realize means a new Union Square operation would have to carry themes from Whole Foods and Max Brenner. “If we ever do another Shake Shack, we’d want it to look like where it is. The fascination of doing something in a sports stadium jazzes me.” Oh, yeah? Citi Field is looking better and better. —Alec Appelbaum Related: Hark! New Shake Shack to Open at Shea Stadium
  23. NewsFeed
    Victoria’s Secret Model Loves Chocolate by the Bald ManOur sister blog, the Cut, is up in arms today because Victoria’s Secret model Miranda Kerr had the audacity to be spotted with Orlando Bloom at Max Brenner, rather than at a restaurant that has the fashion-industry stamp of approval. We’re not sure why a Vicky’s Secret model is expected to have good taste — I mean, these are the girls who date Axl Rose…still. Why in God’s Name Would a Model Go to Max Brenner? [The Cut]
  24. The Other Critics
    Fette Sau and 15 East Get Strong Endorsements From the ExpertsPeter Meehan gives a highly thought-out, admiring review (probably the most knowledgeable one so far) of Fette Sau, taking pain to mention the place’s few but significant shortcomings. [NYT] Related: Fette Sau’s Weird Williamsburg Barbecue Palace [Grub Street] Alan Richman, a person with highly developed opinions about sushi, thinks 15 East a great find: “If you have pricey seafood cravings without the wherewithal to finance them, I don’t believe you can do better than 15 East,” he says. [Bloomberg] Frank Bruni inexplicably reviews Max Brenner: Chocolates by the Bald Man, a place that no one would ever expect to be good. Unsurprisingly, he hands them a bagel. [NYT] Related: Milking It [NYM]
  25. What to Eat This Week
    The Ultimate Halloween Candy: Boozy, Delicious, and Boozy Chocolat Michel Cluizel, at the ABC store, is not for children — or the fainthearted. Unlike Max Brenner, a few blocks to the south on Broadway, there isn’t a festive vibe nor are there any novelty items like “The Bald Man’s” chocolate pizza. The signature item at Michel Cluizel is as serious as a heart attack: the chocolate-covered Morello cherry, which you must be 21 to sample — there’s so much kirsch, or cherry brandy, in each one that the store was forced to obtain a liquor license to carry it. The cherry — pit, stem, and all — is cured for nine months in the stuff, and there’s more still inside the intense blended chocolate shell. Candy that doubles as a cocktail? Never mind all year: We’ve been waiting for this our whole life.