Displaying all articles tagged:

Rob Patronite

  1. Openings
    Openings Preview: The Crosby Bar, the Breslin Bar & Dining Room, and HenryA special look at next week’s magazine for Grub Street readers.
  2. Openings
    Openings Preview: Motorino’s MenuWhat to eat at the new East Village pizza temple.
  3. Openings
    Openings Preview: Joseph Leonard, Bia Garden, Bark Hot Dogs Michael “Bao” Huynh’s Vietnamese beer garden, hot dogs basted with lard butter, and more in our early look at next week’s openings.
  4. In the Magazine
    Price Check on Momofuku Alum’s New RestaurantIn the magazine this week: Brooklyn Star’s startup costs, openings, Govind Armstrong’s linguine recipe, and more.
  5. In the Magazine
    Platt Sails Into Harbour; Marea Taking ReservationsAlso in this week’s magazine: Make young spinach salad and eat traditional Moroccan at last.
  6. In the Magazine
    Platt on Minetta Tavern; Dry-Pasta Taste TestAlso in the magazine this week: cocktails at Momofuku Ssäm Bar and the return of the Red Hook vendors.
  7. In the Magazine
    Platt on Inakaya; What to Eat at Brooklyn FleaAlso in this week’s magazine: a food guide to Brighton Beach and a recipe from Five Leaves.
  8. The Underground Gourmet
    Ask the Underground Gourmet: Where to Take ‘The One’’New York’ food editors Rob Patronite and Robin Raisfeld answer readers’ questions.
  9. In the Magazine
    Defonte’s Manhattan Transfer; Double-Burger BoomAlso in this week’s magazine: The E.U. reborn, hydroponic tomatoes, and Citarella in the Hamptons.
  10. Ask a Critic
    Have Questions? Our Food Editors Are Here to Answer ThemYour chance to ask Robin Raisfeld and Rob Patronite about cheap eats, under-the-radar spots, and the dining scene in general.
  11. In the Magazine
    Platt Takes in a Show at Fishtail; Five Winter DishesPlus: a new Italian bakery and a recipe for larvae, all in this week’s magazine.
  12. In the Magazine
    L’artusi Disappoints Platt; Defonte Moves to ManhattanAlso in this week’s magazine: Michael “Bao” Huynh’s recipe for daikon rice cakes.
  13. In the Magazine
    Recession Spending Habits; High-end Value MealsAlso in this week’s magazine: urban foraging and Kyotofu’s cupcake recipe.
  14. In the Magazine
    Platt Finds Enthusiasm at Shang; Mussels Return to NY MenusPlus: a new “Choking Victim” poster, chefs talk about the obesity tax, and more in this week’s magazine.
  15. In the Magazine
    Platt Applauds Neroni; Make a Six-Footer for Your Super Bowl PartyAdam Platt on 10 Downing and West Branch, how to clean a squid, new listings, and more in this week’s magazine.
  16. In The Magazine
    Where to Eat 2009Food critic Adam Platt compiles his annual restaurant guide.
  17. In the Magazine
    Char No. 4 Warms Platt; What Chefs Give As GiftsAlso in this week’s magazine: Susur Lee opens Shang; where to eat Sunday supper; and no stars for Secession.
  18. In the Magazine
    Meet Momofuku’s Pastry Chef; Buy a Cheap KnifePlus: openings, Alex Rajj’s new menu at Txikito, Gael Greene at Almond, and more in this week’s magazine.
  19. In the Magazine
    Corton, Cookbooks, Cookies, Cabbage SoupAdam Platt on Corton, Gael Greene on 10 Downing, openings from Rob and Robin, and more in this week’s magazine.
  20. In the Magazine
    Pigs Take Over Irving Mill; Cook Highbrow With CheetosPlatt visits Irving Mill and Inside Park at St. Bart’s, Cheetos tops broccoli, and more in this week’s magazine.
  21. In The Magazine
    No Stars for Bloomingdale Road; Get Amped for the Oak RoomAlso in the magazine: Platt on Bobo, Gael on Vai, and Michael White’s spaghetti recipe.
  22. In the Magazine
    Apiary Agrees With Platt; Guide to Japanese CandyAlso in the magazine: a recipe for Pacific saury, Platt on Apiary, and a new dessert for the pumpkin-averse.
  23. In the Magazine
    Recession-Ready Eats: Sandwiches, Sides, and Clam PiesIn the magazine this week: hot Alidoro sandwiches, cheap dumplings, Greenmarket cauliflower, and more.
  24. In the Magazine
    Forty Years of New York FoodWhat we’ve been eating since ‘New York’ debuted in 1968.
  25. In the Magazine
    Locavores Considered; We Love Our Lamb, But Oh, You Kid!It’s not great news for Hundred Acres or Forge.
  26. In the Magazine
    The Farmer As Cult Hero; Four Stars for General GreeneHot salami, cold gelato, and reviews of Convivio and the General Greene are just part of this week’s issue.
  27. In the Magazine
    Platt on Scarpetta; Recession-Era Lemonade StandsPlus openings, fava beans, and Gael Greene in this week’s magazine.
  28. In the Magazine
    A Mid-Summer Bouquet of SurprisesGelato for Windsor Terrace, black bass for your grill, and a bagel for Benoit.
  29. In the Magazine
    Making Sense of Summer EatsThis week’s magazine delves into barbecue and gelato.
  30. In the Magazine
    Eat Pizza in Brooklyn and Buy Meat in Union SquareFrom the Greenmarket to wine in a box.
  31. In the Magazine
    It’s Breakfast Time in New YorkEverything you could possibly want to know about breakfast is in the magazine this week.
  32. In the Magazine
    Platt on Bar Milano; Learn to Pair Spanish WinesPlus: A bouquet of international openings, in this week’s issue.
  33. In the Magazine
    Dining Out With Food Allergies; Platt on South GateWhere to eat if you’re allergic and whether to dine at South Gate in this week’s magazine.
  34. 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.
  35. In the Magazine
    The Fruits of Ingenuity, in This Week’s IssueKo rides high, Terroir mixes it up, and dog biscuits and grilled cheese sandwiches get the haute treatment in this week’s issue.
  36. 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.
  37. In the Magazine
    Good Times for High and Low in This Week’s IssueThese are high times we’re living in. Every stratum of society has something going for it. On the tippy top, the wine-swilling swells who frequent Adour can enjoy what, in Adam Platt’s view, is three-star cuisine. And their fellow plutocrats will enjoy South Gate’s posh but lively room and Gael Greene–approved food (well, except for the clams). But for the rest of us, Rob and Robin have a panoply of awarding options: There are the spring-inspired rhubarb hamantaschen made by Emily Isaac at Trois Pommes Patisserie; an interview the Robs did with Momofuku man Joaquin Baca, who now is doing the menu for world-class dive bar the Rusty Knot; and, adding to this embarrassment of riches, takeout sweets from Pichet Ong’s Batch, and a very appealing-sounding little Tuscan restaurant on Bleecker Street. On top of everything else, crackling is the latest snack trend. Good times, friends. Good times.
  38. In the Magazine
    Platt Disses Daniel, and Other Holiday TalesPresidents’ Day is a holiday for Grub Street, but, thankfully, there’s enough in this week’s magazine to read till we return tomorrow. Daniel Boulud, whom Adam Platt respects as the Last Great French Chef, falls down in his new restaurant and gets only one star. In this week’s “Openings,” Rob and Robin introduce us to Olana (American with Italian influences) and marvel at Akhtar Nawab and Noel Cruz for putting a restaurant where Jimi Hendrix used to (reportedly) play. At Momofuku Ssäm Bar, Rob and Robin find the mind-bending “Frankensteak”: hanger steak that is literally glued to world-class rib-eye deckle. The Insatiable Critic falls for Fiore, a funky, rustic Italian place in Williamsburg; for those at risk of scurvy, pickled lemon is in “In Season” this week. But if you want a drink, you’ll find a guide to the city’s top boutique wineshops by the Gastropoda herself, Regina Schrambling.
  39. In the Magazine
    We Haven’t Had That Spirit Here Since 1968 Though it may be New York’s 40th anniversary, 1968 was a rough year: the assassinations of Martin Luther King Jr. and Robert Kennedy, the Tet Offensive, riots in Newark and Detroit. But one area no one could complain about was food in New York, as this week’s anniversary issue attests. Gael Greene, who was then — as now — a potent force in the city’s restaurant culture, conjures up one of the era’s most vivid restaurant scenes at Orsini’s, complete with a cast ranging from Yul Brynner to Porfirio Rubirosa, the era’s greatest playboy. Rob and Robin, scoping out the city’s treats circa 1968, find everything from Japanese raw-fish sandwiches called “sushi” to quenelles at La Côte Basque. And, in a fitting tribute to an era when “fine dining” meant French food, a recipe for “ze Soufflé” at La Grenouille.
  40. In the Magazine
    Dovetail Takes Flight, Merkato 55 Opens, and All Is Well Well, here’s some news the food world will find welcome: Adam Platt is so won over by the Upper West Side’s Dovetail that he has gone and awarded the place three stars. And in further good news, Merkato 55, Marcus Samuelsson’s much-awaited African restaurant, finally opens its doors in the meatpacking district, as Rob and Robin report in this week’s Openings. On the other side of the trendiness spectrum, the 2nd Avenue Deli comes under the gaze of Gael Greene, and the Insatiable Critic likes what she sees. Add in a fine sangria recipe, and you have plenty to chew on in this week’s magazine.
  41. In the Magazine
    Platt Pans Brasserie 44; Make Your Own Guacamole Reading this week’s magazine — or at least the food-related parts of it — had its own special rhythm. First came the shock and guilty excitement of reading Adam Platt’s review of Bar Blanc, which he liked, and Brasserie 44, which he didn’t — zero stars. In a week with only one opening (Bridge Vineyards Tasting Room), Rob and Robin taught us how to make guacamole (there’s a video, too!) and turned us on to the rebellious risotto at Dell’anima. They also found local treats that are globally inspired and clued us in on the rabbits multiplying across city menus. Gael Greene managed to get a table in the early days of Chop Suey, and her pre-pre-pre-review is favorable.
  42. In the Magazine
    Alain Ducasse Tries to Win Our Love New York City hasn’t been kind to Alain Ducasse. But after reading this week’s big feature on the world’s most-starred chef and his latest effort to make New York love him, we find it hard to believe that he doesn’t have a fighting chance. Adam Platt somehow manages to appreciate delicacy this week and gives Smith’s an enthusiastic two-star review. Finally, Rob and Robin bring us two things sure to warm the insides of any New Yorker in January: Charles Gabriel’s collard greens and the hot cocktails at three of New York’s best bars.
  43. In the Magazine
    It’s All Topsy-Turvy in This Week’s Magazine The magazine’s content this week, which is copious, compelling, and diverse, is also curious. How in the world did Adam Platt give Primehouse New York the two stars we thought it deserves? Is it possible that the big man is softening? Likewise, we expected Gael Greene to be skeptical about Shelly’s La Tradizionale, a Shelly Fireman restaurant that was Shelly’s New York just a few short months ago — but instead she’s agog over the Italian seafood. Rob and Robin devise a guide to group dinners in the city, an antidote to the annual stress of holiday gatherings. For Hanukkah, they consulted with Julian Medina of Toloache for a Mexican take on latkes. Plus, there’s plenty of news in the openings department: Philoxenia makes a welcome return to Astoria, and Rheon Café brings high-tech Japanese restaurant equipment to New York.
  44. In the Magazine
    It’s a Haute Barnyard Type of Week in New York The doctrine of seasonal correctness is as ingrained in the collective restaurant psyche, these day, as linen napkins, pre-dinner cocktails, and superfluous baskets of bread,” Adam Platt writes in his review of Park Avenue Autumn, and who are we to argue? The combined efforts of Platt, the Robs, and Gael Greene all point to the triumph of the seasonal aesthetic. But that’s not to say they aren’t fun. Platt gives two stars to Park Avenue Autumn, Gael seems fairly pleased with Irving Mill, and the Robs introduce three restaurants (Lunetta, Bacaro, and Smith’s) that are all about fresh ingredients, as well as a recipe for Bosc pears that is, of course, in season. Meanwhile, back at the Greenmarket, a long-overdue crusade against plastic bags is at work. And, though not an expression of the Haute Barnyard mystique, it’s very much a sign of the times: PDT has named a hot dog for David Chang — proof that the Original Soupman has made it to the big time at last.
  45. In the Magazine
    Go Around the World Without Leaving New York This week’s issue, appropriately, spans the globe. The foodie’s guide to traveling tells you where to eat in vacation spots from Taipei to the Berkshires, but really, there’s no need for you to even leave town. Adam Platt is turning Japanese (we really think so) with a double review of Soto and BarFry; Gael Greene stops into Pamplona to run with Alex Ureña’s newly mainstreamed cuisine; and Rob and Robin (in a new feature called “Tools of the Trade”) describe in detail the secrets of a new oven brought over from Italy to Una Pizza Napoletana. Meanwhile, grapes and white truffles abound, there are two restaurants on Avenue B, and all is good with the world, or at least our little corner of it in New York.
  46. In the Magazine
    What Is Summer for But Barbecue, Ice Cream, and Vegetables?Summer’s end is already in sight: The All-Star Game is in the books, and another Fourth of July has passed without America being challenged by either the British or savage conquerors from another planet. All that remains are the most basic elements of summer eating: barbecue, ice cream, and fresh vegetables. And that happy trinity constitutes this week’s food section. Adam Platt finally finds barbecue happiness at Hill Country, so much so that the loquacious critic was reduced to declaring the ribs “really, really good.” Also on the subject of barbecue, Rob and Robin announce the debut of three more places, from a New Hampshire Yankee, a former boy-band star, and two ex–Blue Smoke cooks. The Robs also give the world their definitive list of the city’s top four ice-cream places (the best one rhymes with “Tom”). Finally, there’s a conspicuously healthy recipe for zucchini with mint and scallions via the Slow Food haven Franny’s, in (where else?) Park Slope.
  47. In the Magazine
    Choose Your Food Group Wisely: Which Side Are You On? There are four restaurant-related stories in this week’s issue, and they ask you to take a side. Are you a New Yorker who glories in the freshness of newly arrived strawberries and seasonal cooking in general? Or are you an atavistic who prefers to sit in air-conditioned steakhouses, consuming red meat in 90-degree weather? This week, at least, Adam Platt is clearly the latter, dining in the Freon fortress that is Landmarc and finding only the heaviest, most beef- and bacon-laden foods worthy of (faint) praise. Those of us who have fathers like him are enjoined, in one of this week’s Short Lists, to visit various steakhouses with our dads. On the side, there is more cool, natural frozen yogurt than ever to be had, enumerated in another Short List, and this week’s In Season features a recipe for delicate pasta with strawberries from Sfoglia.
  48. In the Magazine
    Small Precious Pleasures in the New York Food World A trio of food events, some stinging nettles, and two very serious Japanese restaurants make up this week’s food news. Though the items may be few in number, the magazine’s contents carry a significant freight of good tidings. Adam Platt visits a modern sushi restaurant and an intimate Japanese kaiseki establishment, and finds both pleasingly stark and traditional, a welcome change from the big-box Asian behemoths of recent years. Sara Jenkins, formerly of Bread Tribeca, provides a similarly plain but elegant recipe for one of the spring’s most welcome greens, wild stinging nettles, which adorn a simple Tuscan bucatini dish. Last, this week’s Short List features three events which have nothing in common except all sounding absolutely delicious.
  49. In the Magazine
    Indulge in the Easy Life in This Week’s Issue New York’s food coverage this week has an air of decadence and satiety to it. Its mood is one of indulgence. Adam Platt wanders into two gastropubs and wanders out happy with one and very unhappy with the other. Charles Stuart Platkin describes the gastronomic orgy that is a tasting meal at Per Se and explains, scientifically, how insanely fattening it really is. Our three announced openings are likewise all of a starkly sybaritic kind: an expensive new sushi restaurant, a wine store, and a gelato parlor. And, this being Kentucky Derby time, this week’s In Season spotlights that perennial favorite of the idle, the classic mint julep, as prepared by LeNell Smothers, New York’s resident bourbon guru.
  50. In the Magazine
    Nature Bursts From the Pages of This Week’s Issue In this week’s issue, as befits spring, nature is bursting out of our food coverage. Snails and sea urchins take supporting roles in Adam Platt’s review of the highly rarefied Anthos; Gael Greene flutters into a restaurant called Tree; Rob and Robin talk tomatoes, spring almonds, and even more snails; and, in the spirit of growth, our food editors lay out two Short Lists of places where you can introduce young, growing gourmands to their future lifetime pursuit. Plus, four new restaurant bloom in the April sunshine, all in New York this week.
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