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Displaying all articles tagged:
Zz’s Clam Bar
The Grub Street Diet
July 11, 2014
Lo Bosworth Slurps Oysters, Dreams of Uni Toast, and Tries Her Very First
“I’ve also been told I was intimately involved with a single slice of cheese pizza.”
By
Sierra Tishgart
Interviews
Apr. 17, 2014
Thomas Waugh on Dirty French, Short Shorts, and Bars That Prevent You From
“They were all laughing at me and making fun of me for wearing these short shorts.”
By
Robin Raisfeld
and
Rob Patronite
The Dish
Apr. 17, 2014
The Dish: ZZ’s Clam Bar’s Cilantro Cocktail
The latest from Thomas Waugh, beverage director of Major Food Group.
By
Robin Raisfeld
and
Rob Patronite
Trendlet
Apr. 8, 2014
Tartare Takes Off: Chefs Revisit an Old Recipe, Leaving No Animal (or Vegetable)
Everything from beef hearts to beetroots is being sliced into bite-size pieces and served with toast points.
By
Rob Patronite
and
Robin Raisfeld
Grub Guides
Nov. 1, 2013
Party Time: 18 Outstanding New Private-Dining Spaces in New York
Piora, Franny’s, and American cut have luxurious, secluded spaces.
By
Sierra Tishgart
The Ol’ Heave-Ho
Oct. 17, 2013
‘You Guys Are Done’: Adam Platt Gets 86’d from ZZ’s
“They’re kicking us out. We should go.”
By
Alan Sytsma
The Other Critics
Sept. 25, 2013
The Other Critics: Wells Awards Two Stars to a Cantonese Restaurant in Flushing;
Plus: Alan Richman files on Tanoshi Sush, and more, in this week’s roundup.
By
Khushbu Shah
Coming Soon
Sept. 10, 2013
Parm Opening New Location in Manhattan (and Signs Point to Brooklyn Too)
Italian Thanksgiving comes early this year.
By
Hugh Merwin
The Other Critics
Aug. 7, 2013
The Other Critics: Wells Gives One Star to MP Taverna; Alan Richman Praises
Plus: Daniel S. Meyer on Costata, and more, in this week’s roundup.
By
Samuel Sontag
Raw
July 25, 2013
More Clams: Why Prices at New York Raw Bars Keep Rising
Not content to simply shuck and serve, chefs are taking raw-bar preparations to the next level.
By
Hugh Merwin
Grub Guides
June 25, 2013
Crudo, Ceviche, and More: The New Wave of Raw Seafood in New York
This sushi-mad city has a newfound fascination with alternative fish dishes.
By
Sierra Tishgart
Parm on Wheels
June 10, 2013
Parm Begins Delivery
Your lunch hour just got a whole lot red-saucier.
By
Hugh Merwin
Openings
June 9, 2013
Team Torrisi Opening ZZ’s Clam Bar on Thompson Street
The twelve-seat spot is a reservations-only raw bar.
By
Robin Raisfeld
and
Rob Patronite