Intelligencer
The Cut
Vulture
The Strategist
Curbed
Grub Street
Magazine
Subscribe to the Magazine
Give a Gift Subscription
Buy Back Issues
Current Issue Contents
New York
Shop
Subscribe
Sign In
Account
Profile
Sign Out
Menu
Menu
Menu
Close
Close
Best of New York
Cheap Eats
Newsletters
Like
Follow
Follow Us
NYMag.com
New York Magazine
Intelligencer
Vulture
The Cut
The Strategist
Grub Street
Curbed
Search
Search
Close
Subscribe
Give A
Gift
Menu
Menu
Menu
Close
Close
Best of New York
Cheap Eats
Newsletters
Like
Follow
Follow Us
NYMag.com
New York Magazine
Intelligencer
Vulture
The Cut
The Strategist
Grub Street
Curbed
Search
Search
Close
Displaying all articles tagged:
Skool
Mikey Likes It
Jan. 4, 2011
Where to Eat Mussels
According to Mr. Bauer…
By
Jay Barmann
The Other Critics
Nov. 29, 2010
Bauer Gives Commonwealth Some Three-Star Love; Matthews Says Skool Ought to
By
Jay Barmann
The Other Critics
Nov. 17, 2010
Reidinger Mostly Enjoys Skool; Kauffman Is Mostly Pleased With Bar Agricole;
By
Jay Barmann
Brunch
Sept. 20, 2010
Where to Find the Best Brunches
By
Jay Barmann
Booze You Can Use
Aug. 13, 2010
Drink Up at Skool
The restaurant just got its liquor license.
By
Jay Barmann
Mediavore
July 26, 2010
See the Cartspotting Winners at This Year’s Street Food Fest;
Openings
June 30, 2010
Exclusive: Check Out Skool, Open Now In the Design District
The new fish-themed restaurant is open for lunch this week, and will be open for dinner starting late next week, with free corkage.
By
Jay Barmann
Neighborhood Watch
June 28, 2010
Open Now, Today and Soon: Rocketfish, Skool, Spice Kit, Hog & Rocks
Hogs & Rocks is set for a July 4th opening; Skool and Rocketfish are both open on Potrero HIll.
By
Jay Barmann
Rumor Mill
May 13, 2010
Lingba Replacement Gets a Name: Rocketfish
We have a name, and we assume the concept is sushi, but that’s all we’ve got.
By
Jay Barmann
Previews
May 11, 2010
Exclusive: Skool Is Arriving Soon in the Potrero
Andy Mirabell, formerly of Blowfish Sushi, is opening his first restaurant with former Bushi-Tei chef Toshihiro Nagano.
By
Jay Barmann