Displaying all articles tagged:

Michael Lomonaco

  1. new york beginnings
    How Food Network Turned Big-city Chef Culture Into Middle-America Pop CultureIn the early ’90s, a no-budget television network in midtown Manhattan transformed unknown cooks into full-blown celebrities.
  2. Giveaways
    We Have Our Winners for the Saveur Summer BBQ Tickets Giveaway“It made the skin on my nose blossom open like petals on a flower.”
  3. Giveaways
    We’re Giving Away Five Tickets to the Saveur BarbecueCan you smell what the awesome and elegant food magazine is cooking?
  4. Leftovers
    Chez Sardine’s Spring Brunch Menu; the Marrow Launches LunchPlus: Dale Talde’s lecture at the Brooklyn Museum, and more, in today’s Leftovers.
  5. The Grub Street Diet
    Chef Michael Lomonaco Taste-Tests Macarons at Home, Eats Pig-Brain Croquettes at“This is the only time of year when I have the time to get out and explore. And, baby, explore I did.”
  6. Openings
    What to Eat at Center Bar, Opening Next Week in the Time Warner CenterThe 52-seat spot is the first foray into the world of small plates for veteran chef Michael Lomonaco.
  7. Openings
    Michael Lomonaco Will Open Center Bar in OctoberA wine bar in the Time Warner Center.
  8. The Food Chain
    Porter House’s Michael Lomonaco Says Osteria Morini’s Seafood Salad“It was really about showcasing fresh ingredients and letting their freshness shine.”
  9. The Food Chain
    Loteria Chef Jimmy Shaw Says Porter House’s Truffled Mashed Potatoes Are“It’s really like whipping the potatoes again, so it’s almost like a truffled whipped potato.”
  10. Empire Building
    What to Expect From Di Fara, LaFrieda, White, Carmellini, and More at La GuardiaJason Denton of ‘ino is also involved and looking for another spot in Williamsburg.
  11. Tony Tony Tony
    Anthony Bourdain’s Guide to Disappearing New YorkA rundown of all the Tonyisms in last night’s ‘No Reservations’ episode, plus some outtake footage.
  12. Burger Bash
    Ogling the Offerings at the Burger BashA look at last night’s scene.
  13. NewsFeed
    Rachael Ray’s Burger-Bash Competitors RevealedA constellation of burger gods.
  14. Foodievents
    New York Wine & Food Festival Tickets Are Now on SaleThe four or five coolest events will likely sell out soon, so get moving.
  15. Neighborhood Watch
    Hearth Spawns a Wine Bar in the East VillageEast Village: It looks like Hearth may spawn a wine bar. [Eater] A date with Momofuku’s David Chang is only worth $1000 at auction (Jean-Georges Vongerichten brought in $6100) but that’s not too bad for a night at a dive bar. [Snack] Greenwich Village: NYU is hosting a panel on Building a Food Professional Pedigree from 4 p.m. to 6 p.m. this Thursday, with speakers including Michael Lomanaco and Florence Fabricant. [NYU] Long Island City: The Food Film Festival at Water Taxi Beach kicks off tomorrow. [The Food Section] Midtown West: Brasserie 8 1/2 will join the dessert-bar fray starting tonight by repackaging its lounge as After 8.5, and serving desserts after 8:30 p.m. — get it? [NYT] Times Square: Insieme is starting weekday lunch service between noon and 2 p.m. [NYS] Tribeca: Fresh Pie has been taken over by Ruben’s Empanadas at 149 Church Street. [Grub Street]
  16. In the Magazine
    Dude, Did You See the Video of Michael Lomonaco and the Flounder?You might’ve seen our new Overheard video feature, where Daniel Maurer quizzed diners exiting Jeffrey Chodorow’s new restaurant, Wild Salmon. Here, in our debut In Season video, charismatic Porter House New York chef Michael Lomonaco turns a whole local flounder into a beautifully crisped filet dressed with a vinaigrette, following the recipe featured in this week’s issue. Pretend it’s television! In Season: Local Flounder [NYM]
  17. In the Magazine
    This Week: Contents Under PressureThis week’s food section is all about pressure: A pastry chef has to cook every night for a president who hates pineapples and will send him packing at the first hint of progressive dessert-making; Vinh Nguyen, a first generation Vietnamese-American, rolls the dice with his Williamsburg restaurant Silent H, and, as far as Rob and Robin are concerned, comes up lucky seven; Jeffrey Chodorow, fresh off his battle with Frank Bruni and Adam Platt, opens a big new restaurant and hopes for the best; and four new restaurants open, surely hoping for the best as well. Even this week’s In Season is rife with tension, calling as it does for a delicate filleting operation that could easily destroy a beautifully roasted flounder. The New York food world is not for the faint of heart.
  18. Mediavore
    Neroni Leaves Porchetta; City Hates Big Pink CupcakeChef Jason Neroni leaves Porchetta, citing “irreconcilable differences,” and claiming that pastry chef Mandy Brown and “most of the kitchen staff” are leaving with him. We don’t know the details (yet), but this seems pretty harsh: The restaurant gave him absolute creative license, as far as we can tell, for as long as it’s been open. [Eater] Related: Chef’s Desperate Plea: Nominate Me for an Award! [Grub Street] New Yorkers aren’t really spooked by health violations: “If you take the subway, you know what’s down there.” [Diner’s Journal/NYT] The city wants Burgers and Cupcakes to take down its huge, incandescent pink cupcake sign because it’s too close to a hydrant, saying, “This isn’t a campaign against cupcakes.” [NYP]
  19. The Gobbler
    The Nine Steakhouse CommandmentsIn recent weeks, the Gobbler has found himself sitting night after night in a succession of new steakhouses, staring glumly at the mounting platters of T-bone and porterhouse along with thrombotic servings of greasy hash browns and au gratin potato. The Gobbler has nothing against these restaurants per se. He enjoys a good sizzling hunk of cow as much as the next fellow. But the presence of so many high-profile new ones on the landscape is an unsettling sign. Steakhouses don’t perish in times of trouble; they propagate. This fall, the city’s superstar chefs are away opening spinoffs in places like Vegas and Shanghai, and the buzz, to the extent there is any, is being created by aged revivals (like the Russian Tea Room), and new ventures by venerable out-of-towners (like L’Atelier de Joël Robuchon). Into this vacuum, invariably, rush more steakhouses. The recipe for the successful New York chophouse is precise, however, and you tinker with it at your peril. So here is the Gobbler’s list of random, highly subjective Steakhouse Commandments.
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