Displaying all articles tagged:

Mia Dona

  1. Back of the House
    Hand-Changing: Eleven Madison Park Maybe Got Sold; Mia Dona Hits the MarketMia Dona is done, for now. And what the heck’s going on at Eleven Madison Park?
  2. Slideshow
    First Look at Donatella Arpaia’s Neapolitan Pizzeria, Opening FridaySee the menu, the interior, and the pizzas at Donatella.
  3. Openings
    Ice-Cream Sandwiches: Mia Dona Does Cart, Melt Bakery Plans StoreA Hester Street Fair favorite is making the transition to brick and mortar.
  4. The Other Critics
    Sifton Thinks Mia Dona Is Decent; Cheshes Unimpressed by Pulino’sPlus: Alan Richman falls for Northern Spy, and Gael Greene checks in at the Lion, in our weekly roundup of restaurant reviews.
  5. Truckin'
    Mobile Meat: Mia Dona’s Meatball Wagon and BLT’s Burger TruckThe meatball explosion has returned with a vengeance.
  6. The Other Critics
    Sifton Sees Promise at Recette; Cheshes Goes on a Sandwich RunPlus, Gael Greene visits Mia Dona post-Psilakis, and Ed Levine treks to Print, all in our weekly roundup of restaurant reviews.
  7. Chef Shuffle
    Michael Psilakis Leaves AnthosPlus, more about his Williamsburg project.
  8. Foodievents
    Julie Reiner and Donatella Arpaia Invite You to Their Oscar PartiesA couple of consummate hostesses are hosting Oscar parties.
  9. Reopenings
    What to Eat at Mia Dona 2.0, Where Everything Is Now Under $20Donatella Arpaia relaunches her Italian standby as a Pugliese restaurant.
  10. Temporary Closings
    Mia Dona Closes for ‘Renovations,’ Will Reopen in Next WeeksAt the restaurant where Donatella Arpaia recently broke with Michael Psilakis, is a new chef and concept on the way?
  11. Chef Shuffle
    Michael Psilakis Severs Ties With Mia DonaDonatella Arpaia takes over control of the restaurant.
  12. Slideshow
    First Look at Hotel Griffou, Opening for Public Previews TonightOur slideshow may be the last time you see this place celebrity-free.
  13. Mediavore
    Asian Sandwiches Are on the Rise; Getting the Most From Restaurant WeekPlus: Rainbow Room successor speculation, all in our morning news roundup.
  14. Mediavore
    Bloomberg’s War on Sodium; Beaujolais Nouveau Day Not SoPlus: deep-fried turkey, and chefs give thanks, all in our morning news roundup.
  15. Cuttysearch
    CuttysearchJosh Ozersky’s new “gastronomic gazette,” the Feedbag, is now live.
  16. Mediavore
    Bar Boulud to Expand; Mia Dona DeliversPlus lobsters probably can’t feel pain when you cook them, making bacon at home, and more, in our morning news roundup.
  17. The Other Critics
    Elettaria Comes Up Short; Bar Milano Does Too, But Somehow Gets Three StarsOne star for Akthar Nawab, Bar Milano dodges a bullet, and Eleven Madison Park just misses a fourth Bloomberg star.
  18. In the Magazine
    Secrets of Grand Sichuan, and Welcome to ScarpettaOlana and Mia Dona reviewed, the Grand Sichuan man speaks, and Scott Conant returns with Scarpetta.
  19. NewsFeed
    Psilakis, Freitag Simultaneously Reinvent Vinegar-Flavored French FriesTwo souped-up versions of French fries with vinegar have appeared at Mia Dona and the Harrison.
  20. NewsFeed
    ‘Food & Wine’ Names Psilakis a ‘Best New Chef’Food & Wine announces the best new chefs of 2008, and Michael Psilakis is the sole New Yorker named.
  21. The Other Critics
    Two Bruni Stars for Mia Dona; Mostly Good Things for Merkato 55Mia Dona gets an appreciative two stars from Frank Bruni, it’s good but not great reviews for Merkato 55, and it’s three stars for Adour from Moira Hodgson
  22. The Other Critics
    Mas Revisited for Two Stars; Three Takes on Mia DonaMas love for Mas from Frank Bruni, differing views of Mia Dona, and a review of Commerce that will make you lose your appetite.
  23. Mediavore
    Don’t Try to Shmear Bacaro’s Hosts; Burger King Wants YouMia Dona’s diners like pitchers of PBR, a look at Veselka’s perfect burger, and how not to get in at Bacaro.
  24. Neighborhood Watch
    Bobo’s New Chefs Have Hearth and 360 Pedigrees; Psilakis Revolutionizes the BarVisit the newly opened Vue Cafe in Astoria, attend a cocktail mix-off in midtown, and try chocolate tres leches in Williamsburg.
  25. In the Magazine
    Spanning the Globe, From Africa to ConnecticutIn this week’’s magazine, eat African food, buy a Jewish cookbook, and find four restaurants that warrant a road trip.
  26. Chefwatch
    Jason Hall Doesn’t Want to Ever Leave Michael PsilakisName: Jason Hall Age: 28 Restaurants: Anthos and Mia Dona Background: Hall Worked at San Francisco’s Aqua and One Market, followed by a long period as a line cook under George Morrone, at the four-star restaurant the Fifth Floor. Hall then spent five formative years at Craft, first under Marco Canora and then Damon Wise, before joining with Michael Psilakis and eventually becoming executive chef at his restaurants.
  27. NewsFeed
    Get the Best of West Coast Charcuterie at Mia Dona If you’re not going to the Astor Center’s Head-to-Tail dinner with Chris Cosentino on Tuesday, you can also find his food at Mia Dona, the only New York restaurant serving Cosentino’s charcuterie. Cosentino met Mia Dona owner Donatella Arpaia when shooting The Next Iron Chef, on which he was a contestant, and goes way back with the restaurant’s executive chef, Jason Hall. “We use their lonza (pork loin). It’s amazing. The fat cap is like the finest lardo. And the meat itself expresses the purity of pork — it’s perfectly seasoned and cured, ” he enthuses. Mia Dona serves the lonza on two crostini — one with sheep’s-milk ricotta and Sicilian oregano, and the other with winter-citrus mostarda — but Hall would like to use even more: “I want to use a lot of Chris’s stuff, but we can’t overwhelm the menu all at once.” Cosentino, whom we think of as California’s answer to David Chang, also sells his charcuterie online. Visit Boccalone to order for yourself. Related: Back-to-Back Feasts Will Break the Bank, Blow Your Mind Video: Inside Mia Dona’s Kitchen
  28. The Other Critics
    Bar Blanc Draws Its Deuce; Mia Dona Welcomed by RichmanFrank Bruni finds Bar Blanc fussy, mannered, overly fastidious — and very, very good. The two stars should take the sting out of his review for the place’s owners. [NYT] Related: Raising the Bar Restaurant Girl hits Williamsburg’s Zenkichi and, between the room, the food, and the sake selection, seems to have a real find on her hands. [NYDN] Randall Lane joins in the general enthusiasm for Dovetail , but now he seems unwilling to go back to his five-star-granting ways and so ends up giving them only four — the equivalent, in traditional star terms, to a two-star review, which is not what this reads as. [TONY]
  29. Back of the House
    What to Order at Mia Dona Mia Dona, Donatella Arpaia and Michael Psilakis’s new restaurant is open and busy, though still BYOB. We previewed the food in our video, but the menu turns out to be larger and significantly cheaper than expected. The gnudi with truffle-butter sauce, mushrooms, and crispy speck that was so popular at the old Dona is back, one of only two survivors from the old menu. Mia Dona skews Italian more than the old Dona did, but there are a number of Greco-Psilakisian numbers on it, as well, especially a grilled octopus with olives, Feta, and anchovy vinaigrette. The bar menu, meanwhile, is completely separate and includes a burger (as seen on our video), a pork belly BLT, and crispy baccalà that is the only other Dona holdover. Check out the dinner menu, part of our ever-expanding database, for yourself. Mia Dona Dinner Menu Related: Video: Inside Mia Dona’s Kitchen
  30. Mediavore
    Red Hook Vendors Face Mystery Opponents; Pies-N-Thighs Scores New LocationThe Red Hook ball field vendors are in a bidding war with two anonymous groups for control of the weekend food market. [Brooklyn Paper] Dylan Lauren, founder and CEO of Dylan’s Candy Bar, used to have a diet consisting of “almost entirely of candy, frozen yogurt and vegetables,” but these days she’s paying hundreds of dollars per hour for personal training sessions that keep her slim. [WSJ] You only have until the end of the month to snag yourself an invite to the secret makeshift nightclub operating in a boutique on Sullivan Street. [Villager]
  31. Neighborhood Watch
    Soul Food Comes to Bed-Stuy!; 2nd Avenue Deli’s Not Really KosherBedford-Stuyvesant: A “family-run seafood/soul food take-out spot” called 71.Ate has opened at 417 Nostrand Avenue, and while the fried whiting is tasty, the house-made banana pudding will definitely make you want to come back. [Eat for Victory/VV] East Village: Ruhlman’s hosting a nose-to-tail dinner with “gut man” Chris Cosentino on Tuesday, March 4, at Astor Center. [Ruhlman] Murray Hill/Kips Bay: Can the 2nd Avenue Deli really be called kosher if it’s open on the Sabbath? Many observant Jews, whom Frank Bruni has chatted with, say no. [Diner’s Journal/NYT] Tribeca: Bouley has been denied a liquor license for his proposed Japanese restaurant and cooking school, Brushstrokes, “based on the history of the owner, having problems with the community in the past, and the way he runs his establishments.” [Eater] Upper East Side: Mia Dona is currently BYOB until the liquor license comes through next week. [Eater]
  32. VideoFeed
    Video: Inside Mia Dona’s Kitchen What will you be eating next month at Mia Dona, the new midtown restaurant from chef Michael Psilakis and restaurateur Donatella Arpaia? We suggest the meat loaf roasted to order with an egg tucked inside. Or the hamburger with the salsa verde and garlic confit. And what will the dining room look like? Too soon to tell with all the plywoodTM, but Psilakis points out the construction highlights. See what other treats are coming by watching Grub Street’s video preview of Mia Dona. Video Openings: Mia Dona [NYM Video]
  33. Mediavore
    Danny Meyer Might Fix Up Union Square Park; Welcome to ‘Mexhattan’Danny Meyer and the Union Square Partnership are planning to renovate the north end of Union Square Park, including a transformation of the decaying pavilion into a windowless restaurant space. [NYO] Mia Dona, Donatella Arpaia and Michael Psilakis’s newest baby, will start serving up rustic Italian with Greek influences in midtown next month. Marc Forgione, most recently the corporate chef for the BLT Restaurant Group, is planning an American restaurant for a spring opening. [NYT] Forget about bringing your junior gastronomes to the finest restaurant Disney World has to offer: Victoria & Albert’s has banned all kids under the age of 10. [NYP]