In the magazine this week, Susan Burton profiles Amy Hepworth, an upstate farmer who supplies the Park Slope Coop with produce and an obsessed following. The Underground Gourmet gave a whopping four stars to Brooklyn newcomer the General Greene, and Gael Greene writes that “excitement definitely scents the air” at Convivio. In “Openings,” Rob and Robin herald the debut of Alain Alegretti’s luxe Flatiron French restaurant Allegretti as well as a gluten-free pasta restaurant called Opus. Rob and Robin also explore new products this week, including a gelato and a salami, as well as identify a new food trendlet: variations on affogato al caffè, or ice cream drowned in hot espresso. Clip out the “In Season” tabbouleh recipe from Ilili’s Philippe Massoud and be sure to read the news on Le Cirque’s Maccioni family and their plans for an affordable pasta restaurant in the Beekman Towers.
Best of Breed
The Farmer As Cult Hero
Meet the Star-Mer
Openings: Opus, Allegretti
Insatiable Critic: Convivio
In Season: Parsley
Middle-Class Move for Maccioni
Trendlet: Cream in Your Coffee?
Hot Salami
The New Gelato in Town [NYM]
