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Alex Stupak

  1. sweet tooth
    In Praise of the Long Dessert MenuDinner is never more fun than when there are a dozen sweets to choose from.
    By Nikita Richardson
  2. the future of food
    What Will Dinner Look Like in 2029?Ten chefs cook their vision of the future.
    By Alan Sytsma
  3. openings
    The Newest Empellón Features Cheeseburger Tacos and Mexican ‘Mozzarella Sticks’Chef Alex Stupak’s second location of Empellón al Pastor opens this week.
    By Chris Crowley
  4. the dish
    Empellón’s Fruit Plate Takes a Safe Dessert Choice to a Whole New LevelThe seasonally rotating showstopper, currently made with Tristar strawberries, mimics a crushed-ice shellfish platter.
    By Robin Raisfeld and Rob Patronite
  5. empire building
    The Hidden Risks of Writing a CookbookThe cookbook business has a reputation for being strong and lucrative — a smart career move for any chef. The reality burns.
    By Sierra Tishgart
  6. restaurant review
    Review: With His Posh New Midtown Empellón, Alex Stupak Means BusinessThe menu at this ambitious outlet includes a variety of creations calculated to appeal to this new, upscale dining terroir, including $125 fajitas.
    By Adam Platt
  7. closings
    Alex Stupak Will Close Empellón Cocina This WeekIn an open letter, the chef writes, “This is not the tale of a greedy landlord or a rent hike.”
    By Sierra Tishgart
  8. first bite
    These New Fajitas Cost $125 — Are They Worth It?Chef Alex Stupak’s latest creation involves A-5 beef and a hefty price tag. Our critic offers his take.
    By Adam Platt
  9. openings
    This ‘Avocado’ Is Actually an Ambitious New DessertAlex Stupak has some surprises in store at his new midtown restaurant, Empellón .
    By Chris Crowley
  10. The Future
    Platt: How Food Blogs Redefined Dining ForeverOn Grub Street’s tenth anniversary, Adam Platt says restaurants are more diverse, more democratic, and more accessible than ever before.
    By Adam Platt
  11. fall preview 2016
    Empellón Will Expand to Midtown This FallWith two floors and 150 seats, the Madison Avenue location will function as chef-owner Alex Stupak’s brand flagship.
    By Robin Raisfeld and Rob Patronite
  12. Two Pastry Experts Dreamed Up This New Ice-Cream TacoCorn ice cream, a masa-waffle shell, and roasted corn caramel.
    By Sierra Tishgart
  13. Interviews
    Alex Stupak Explains Why He’ll Open His Next Restaurant in Midtown“It’s a risky place because the rents are crazy high.”
    By Sierra Tishgart
  14. Interviews
    Alex Stupak and Albert Adrià on Empire-Building and Experimental Cooking“Chefs here aren’t opening new restaurants; they’re making fried-chicken sandwiches.”
    By Sierra Tishgart
  15. Cheese Please
    Alex Stupak Will Serve Fancy Queso at Empellón CocinaThe restaurant reopens tonight.
    By Sierra Tishgart
  16. Menu Changes
    Alex Stupak’s New Tasting MenuThe chef will slowly roll out the new format after the restaurant reopens on April 28.
    By Rob Patronite and Robin Raisfeld
  17. Critiques
    Serious Pastry Chefs Taste-Test the New Red Velvet Oreos“I thought they’d be redder.”
    By Sierra Tishgart
  18. Interviews
    Talking to Bayless and Stupak“We’re starting to see that the population is catching up.”
    By Sierra Tishgart
  19. Wings
    Alex Stupak, Dan Kluger, Alain Ducasse, and a Lot More Chefs Are Opening atMario Carbone, Marc Forgione, Amanda Cohen, Kevin Pemouile, too, and that’s just the beginning.
    By Hugh Merwin
  20. Dinner Parties
    How Alex Stupak Makes Lamb Barbacoa Tacos for 30 PeopleThe lamb is rubbed with adobo sauce, enveloped in banana and avocado leaves, and left to steam slowly for six hours.
    By Gillian Duffy
  21. Influencers
    Legacies: Iconic Chefs Remember wd~50’s Most Influential DishesA look back from David Chang, Daniel Patterson, René Redzepi, and more.
    By Vicky Gan
  22. Noticed
    The Growing Cult of the Black-Gloved Chef“I got them because I think they look badass.”
    By Hugh Merwin
  23. Openings
    First Look at Empellon al Pastor, Now Open in the East VillageAlex Stupak has flung open the doors of his much-anticipated bar-tortilleria in the East Village.
    By Rob Patronite and Robin Raisfeld
  24. News
    Rick Bayless Will Cook in New York With Alex Stupak Next MonthThe chefs will team up for one night only.
    By Hugh Merwin
  25. Tacos
    5 Things Alex Stupak Learned About Tacos al Pastor in MexicoThe biggest takeaways that the New York chef will apply to his own version of the iconic street food.
    By Rob Patronite and Robin Raisfeld
  26. Fall Preview 2014
    Al Pastor Tacos Will Be the Main Attraction at Alex Stupak’s Empellón alThe idea is to strip everything down to the bare minimum.
    By Robin Raisfeld and Rob Patronite
  27. Menu Changes
    Alex Stupak Launches Five-Course Dessert Tasting Tonight at EmpellónIt can be all yours for $45.
    By Alan Sytsma
  28. Let’s Get Nixtamal
    We’re Entering the Era of Next-Level TortillasIs fresh masa the new fresh pasta?
    By Clint Rainey
  29. Interviews
    Sweet Talk: Chefs Chew Over New York’s Changing Dessert LandscapeKaren DeMasco, Alex Stupak, Brooks Headley, and many others speak up.
    By Sierra Tishgart
  30. Video Feed
    Watch a Quartet of Super Chefs (and a DJ) Battle in a Nacho CookoffCan Alex Stupak defeat Wylie Dufresne, Michael Anthony, Seamus Mullen, and a food-loving DJ?
    By Alan Sytsma
  31. Coming Soon
    CB3 Gives Alex Stupak the Green LightHe has a liquor license for his upcoming restaurant on St. Marks Place.
    By Sierra Tishgart
  32. Slideshows
    Inside the Kitchen for an Alex Stupak and Grant Achatz ThanksgivingGrub Street captured the chefs putting together a monumental holiday feast.
    By Grub Street
  33. Interviews
    Alex Stupak and Grant Achatz on Managing Talent and Creating a“Once you get a restaurant … you want to control every facet of it. But you very quickly realize that it’s impossible.”
    By Alan Sytsma
  34. Foodievents
    Grant Achatz and Alex Stupak Extend ‘Push Project’They’ll cook a themeless dinner on Friday.
    By Sierra Tishgart
  35. Vamonos
    Grant Achatz Will Cook at Empellón Cocina Next MonthGet ready to push.
    By Hugh Merwin
  36. Staffing Issues
    Talent Shortage: Why New York’s Chefs Can’t Find Enough Good CooksThere’s never been a better time to eat in New York — too bad the explosion of restaurants has made it harder than ever for chefs to staff their kitchens.
    By Clint Rainey
  37. In Season
    In Season: Alex Stupak’s Green-Onion SaladThe Empellón Cocina chef’s take on the Mexican street-food snack cebollitas.
    By Robin Raisfeld and Rob Patronite
  38. Interviews
    Alex Stupak and Chris Cosentino on Connecting via Twitter, New Restaurants, and“If we can’t learn from each other, we’re just arrogant and ignorant.”
    By Sierra Tishgart
  39. Leftovers
    Tickets Still Available for the Push Project at Empellón Cocina; Fried FrogPlus: A Dr. Oz magazine, and more, in today’s Leftovers.
  40. Recipes
    Learn How Alex Stupak Makes His Flour TortillasIt was actually his pastry-chef wife, Lauren, who perfected the recipe.
    By Sierra Tishgart
  41. Quote of the Day
    Alex Stupak Has Big PlansWe wouldn’t expect anything less.
    By Hugh Merwin
  42. Ooh La La
    Check Out the Chefs’ and Restaurateurs’ Looks at Last Night’sSilk suits, Air Jordans, strapless dresses, and more sartorial choices from last night’s big event.
    By Grub Street
  43. Slick
    Tien Ho, Alex Stupak, and More Are Your Latest Hot Stuff Chef-ModelsForget Restaurant Week, it’s Fashion Week for chefs.
    By Hugh Merwin
  44. Happy Anniversary
    Last Night Wylie Dufresne’s Former Chefs Celebrated wd~50 With Squid andAlso, Tosi made an oozing American cheese dessert.
    By Hugh Merwin
  45. Anniversaries
    A Decade of Influence: The wd~50 Family TreeIn the ten years since Wylie Dufresne opened his groundbreaking restaurant, his staff has helped redefine New York City’s food landscape.
    By Jordana Rothman
  46. The Pass
    Where the Ramps Are: Restaurants Serving Spring Vegetables Right NowMorels, fiddlehead ferns, stinging nettles, and more foraged sticks than you can shake a stick at.
    By Hugh Merwin
  47. Other Magazines
    Here are Food & Wine’s Best New Chefs 2013Danny Bowien, Alex Stupak, and Michael Voltaggio are all on the list.
    By Alan Sytsma
  48. Party Time
    Two Special Guest Dinners: Chris Cosentino at Empellón Cocina; Tosi,Mark your calendars. Save your paychecks.
    By Sierra Tishgart
  49. Loss Leaders
    Alex Stupak’s ‘Push Project’ Won’t Make Any Money, ButA little destruction is a good thing every now and then.
    By Hugh Merwin
  50. Foodievents
    Watch the Trailer for Empellón’s ‘The Push Project: Part II’Terrence Malick, take note.
    By Sierra Tishgart
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