Displaying all articles tagged:
Rain Most Recent Articles
6/25/2012 at 4:50 p.m.
Alley Bar Opening: Tomorrow's Another Day
Blame it on the rain.
By Kara Baskin
9/16/2011 at 1:30 p.m.
The Nation Is Facing a Serious Pumpkin Predicament!
Flooding in the northeast, drought in the Midwest, and cool temps on the West Coast have all but wiped out this fall's pumpkin harvest.
By Collin Keefe
1/27/2011 at 1:04 p.m.
Gaon Flavor-Bombs Gold's Suburbs; Virbila Checks Out Chaya's New Chef
L.A. Weekly doubles down on Korean food, while L.A. Times approves of the work being done by Harutaka Kishi.
By Hadley Tomicki
7/13/2010 at 3:21 p.m.
Ditch Plains Surfs Into Former BarBao Space
Marc Murphy will open an Upper West Side outpost of his beachy eatery in the fall.
By Daniel Maurer
7/14/2009 at 12:09 p.m.
Rocco Considers Opening Another Restaurant With Chodorow
The former reality stars have apparently buried the hatchet.
By Angela Gaimari
7/1/2008 at 6:00 p.m.
Rain Closes for Baoification; Hurapan Moves to Asiana
Michael Bao (and possibly an oyster bar) is coming to the Upper West Side.
6/30/2008 at 3:00 p.m.
The Secret Lounge Under Merkato 55; New Amsterdam Market Represents
Bijou lounge hides beneath Merkato 55, and Le Pain Quotidien mobilizes staff for its big opening in Tribeca, in our daily neighborhood roundup.
5/19/2008 at 12:15 p.m.
Michael ‘Bun’ Hunyh Signs On As Chef at Rain
Michael Hunyh may have found a restaurant home he can stay in, according to Gael Greene.
5/19/2008 at 10:00 a.m.
Manipulated Milk Prices?; Americans Still Throwing Food Away
Plus: Mesa Grill's role in a forthcoming mystery novel, what Michael Huynh is up to, where Kid Rock eats barbecue, and more in our morning roundup of food news and gossip.
10/10/2006 at 9:26 a.m.
Most Influential Young Chefs Named, Presented With Tchotchkes
Move over, Bouley! Step aside, Jojo! You're
so over. There's a new generation of "emerging tastemakers," at least according to Food Arts magazine and their friends at Sterling Meats. Sunday night, meat purveyor and magazine jointly fêted ten young chefs who, they predict, "will be influencing what, where and how we dine out on a national level." The chefs were presented with framed, diploma-like certificates and envy-inducing Masamoto cobalt-steel knifes.