Todd English Predicts Peruvian Food Is the Next Big Thing
Do we see a project in the works?
Do we see a project in the works?
The 'Post' puts Pelaccio, English, and company on watch for leaving their kitchens in lesser hands.
The chef's Thompson Hotel project finally comes to fruition.
The two will work on building concepts together.
Plus, the back story behind Steve Lewis's beef with English.
The feud between the designer and his would-be collaborator, Todd English, heats up.
Todd English wouldn’t tell us what the beef is between him and Steve Lewis, but he did give us an earful.
"And should, in my opinion, never be trusted by anyone — community boards, investors, women, anyone." Whoa.
Mayor Bloomberg calls the oatmeal-raisin cookies served up at Gracie Mansion “addictive,” an opinion not shared by Giuliani, who didn't care for the in-house baker's sweets. [NYDN] Fresh owner Eric Tevrow pleaded guilty to pocketing more than $1 million in sales and payroll taxes from his restaurants. [NYP] Tickets for Jean-Georges Vongerichten’s tribute dinner at next year’s South Beach Wine & Food Festival have already sold out, despite being $500 a pop. Naturally, scalpers are already reselling them on eBay. [NYP]
It was the Gobbler’s duty, recently, to spend a sizable amount of time foraging for sustenance in the city’s major airports. We sipped yogurt smoothies at Newark International, sampled withered, entombed-looking pretzel dogs at La Guardia, nibbled hideously large Cinnabons in the company of dazed-looking Nigerian travelers at JFK. Did this grim journey lead to an expanded, almost Yoda-like knowledge on how to survive in this culinary wilderness? Absolutely! Thus, here are the Gobbler’s commandments for dining in airports:
Todd English may want to get in on the hip parade surrounding La Esquina by opening his own Kenmare spot with nightlife guru Joe Vicari. [NYP] There’s a rumor that Simon Hammerstein wants to open an international Box and bring his gross anthems to London. [Down by the Hipster] Related: Narcissistic and Highly Intoxicated Box Patrons Want Totally Gross Anthems, Says Owner Could Kyotofu and its killer cupcake be expanding with a space downtown? [Eater] Related: Best Cupcake 2007 [NYM]
Never you been to Daniel Boulud’s new restaurant in Forest Hills? That’s because there isn’t one. But Danny Brown’s db wine bar and restaurant sounds close enough to db bistro moderne that the great chef’s copyright is threatened. [Diner’s Journal/NYT] Travelers at JFK airport won’t have to get by on chili dogs much longer – a Todd English eatery, a wine bar, an oyster bar, and more high-end venues are on the way. [NYP] Seamus Mullen is more at home with the elevated cooking at Suba than the rustic style at Boqueria: “It was like getting back to basics that I never really had.” [Restaurant Girl] Staffers at Charlie Palmer’s Kitchen 22 found out the place was closing yesterday via a cell-phone call telling them they were now out of a job. Nice. [NYP] Katz’s may be threatened by condo development, but pastrami still has secure fortresses in the outer boroughs. [Gothamist] Related: Mother of Mercy! Is This the End of Katz’s? [Grub Street]
The James Beard Awards after-parties presented special challenges which could only be solved by the liberal use of an open bar. The place to go was the Hawaiian Tropic Zone, whose bikini-clad waitresses and go-go dancers, serving at the behest of chef David Burke, provided a welcome dose of vulgarity after the high-class Beard gala. But the truly hot ticket was the Momofuku party bus, which, if David Chang & Co. were to be believed, was a chartered party vehicle where the most intense celebrating would be done. Regretfully, though, it was closed to press. “Sorry, dude,” David Chang told us, dazed and blissful and still unbelieving in the wake of his victory.
Horizon Media and Neuberger Berman employees dine next to private-practice doctors and lawyers in the micro-micro-neighborhood around Third Avenue and 38th Street. Located just southeast of Grand Central, upper Murray Hill offers an array of edibles ranging from hearty Italian to messy American to faux French.
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