The new BBQ-by-the-pound restaurant from the Hog & Rocks team is coming along.
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His name's Robin Song, and he comes from Haven and Plum.
Also, Hi-Lo BBQ is now looking at early November.
Newly promoted executive chef Emmanuel Eng is behind it all.
It's going to have multiple levels, and meat by the pound.
The fine-dining chef wants to stretch his legs in a more casual setting.
And, finally, chef-owner Scott Youkilis comes clean with the actual name of his upcoming BBQ/hof brau project at 3416 19th Street: Hi-Lo. As we learned earlier, one inspiration for the place was Fette Sau in Brooklyn, where you pay for...
The place is due to open sometime this year, probably before summer.
Eng was a former sous chef at Sons & Daughters.
The place is meant to be modeled on Fette Sau in Brooklyn.
The Hog & Rocks team is teaming up again on a space across the street.
With the crush of openings over the summer, Mr. Bauer is just now getting around to reviewing Hog & Rocks, the ham, oyster, and cocktail bar with a full food menu from chef Scott Youkilis (Maverick). He writes that "while...
See our slideshow of the new restaurant from the Maverick-Tres Agaves team of Scott Youkilis and Eric Rubin.
See the ham and oyster offerings at the new restaurant at 19th and San Carlos, opening July 4.
Chef Scott Youkilis talks to Grub Street about his upcoming restaurant, and his most memorable kitchen nightmare.
CBS 5's Mike Sugerman finds out that the "herbs aren't just on the shelf" anymore in commercial kitchens.
Georges soft-opens this week in the FiDi, Baker & Banker get approval for their sandwich counter, and Comstock Saloon gets a chef.