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Andrew Carmellini

  1. restaurant review
    Carne Mare Is a Lavish Throwback to Pre-Pandemic, Pre-Plant-Based TimesThere’s uni on the rice balls and caviar on the mozzarella sticks.
    By Adam Platt
  2. hot plate
    What to Eat, Drink, and Watch Right NowDaniel Boulud’s oysters Vanderbilt at Le Pavillon, Audrey Saunders’s sour glass collab, the Wolfgang Puck biopic, and more.
    By Rob Patronite and Robin Raisfeld
  3. coronavirus
    To Save Their Industry, Restaurant Owners Get Organized“These guys are working together. They’re all connected.”
    By Kitty Greenwald
  4. coming soon
    Andrew Carmellini’s Seaport Restaurant Will Be an Italian ChophouseCarne Mare is scheduled to open this spring.
    By Nikita Richardson
  5. openings
    Introducing the ‘Sophia Loren,’ New York’s Most Elegant New SundaeThe dessert is just one thing you’ll be able to get at Andrew Carmellini’s restaurant Leuca.
    By Alan Sytsma
  6. openings
    Get Ready for Mister Dips, Andrew Carmellini’s New Burger and Soft-Serve StandIt opens today in Williamsburg.
    By Chris Crowley
  7. Coming Soon
    Andrew Carmellini’s Next Restaurant Will Be in WilliamsburgHe’ll oversee food operations at the William Vale Hotel.
    By Sierra Tishgart
  8. Restaurant Review
    Restaurant Review: At Little Park, Andrew Carmellini Cooks for HimselfAnd at Upland, Justin Smillie tries to go home again.
    By Adam Platt
  9. Rules
    Chefs Explain How to Succeed in the Restaurant WorldApril Bloomfield, David Chang, Wylie Dufresne, Mario Carbone, Alex Stupak, and others have a few things to tell you.
    By Hugh Merwin
  10. Openings
    What to Eat at Little Park, Andrew Carmellini’s New Farm-to-Table KnockoutThere’s kale in the ravioli.
    By Sierra Tishgart
  11. Chef Shuffle
    Lafayette Loses Chef Damon WiseHe’s leaving the city to “pursue a project of his own.”
    By Hugh Merwin
  12. Interviews
    Locanda Verde Pastry Chef Kierin Baldwin on Her New Gig, Disappearing Pastry“Dessert should not be an obstacle course.”
    By Sierra Tishgart
  13. Openings
    Meet Sal Lamboglia, Chef-Partner at Andrew Carmellini’s New Bar Primi,“My dad was a chef on Mulberry Street for about 35 years … “
    By Rob Patronite and Robin Raisfeld
  14. Lists
    Gnocchi-Makers and Cognac Snifters: 14 Chefs and Their Very First TweetsThis is going to get awkward.
    By Khushbu Shah
  15. Rumors
    Andrew Carmellini Tweets-and-Deletes That He’s Still Fighting for PeelsIs it a done deal yet?
    By Sierra Tishgart
  16. Coming Soon
    Andrew Carmellini, Cesare Casella, More to Open Food Concepts Inside JFK’sThe airport is getting a Brooklyn-themed beer garden, French sandwich shop, and more.
    By Hugh Merwin
  17. Restaurant Review
    Platt: Lafayette Brings a Big Menu, Big Space, and Big Ideas to the BrasserieAndrew Carmellini’s latest venture is almost perfectly timed to catch the wave of French-food nostalgia that has been building, these last several months, all over city.
    By Adam Platt
  18. Leftovers
    Tavern29 Celebrates Its Anniversary With an Open Bar; Good Eggs BrooklynPlus: A new “wellness bar” on the Lower East Side, and more, in today’s Leftovers.
  19. Openings
    Get Ready: Lafayette Opens on MondayAndrew Carmellini and Damon Wise are cooking with cocottes.
    By Hugh Merwin
  20. Openings
    More Lafayette: Here Are the Dinner, Drink, and Dessert MenusTake a look at what Andrew Carmellini and Damon Wise will be cooking at their upcoming French bistro.
    By Alan Sytsma
  21. Openings
    Lafayette Opening Soon in the Former Chinatown Brasserie SpaceThe French grand café and bakery hones a contemporary version of the classic cuisine.
    By Robin Raisfeld and Rob Patronite
  22. Quote of the Day
    Andrew Carmellini Is Warming Up His Cast IronLafayette opens next month.
    By Hugh Merwin
  23. Previews
    Andrew Carmellini Will Preview Lafayette Next Week at the DutchTurbo-powered turbot.
    By Hugh Merwin
  24. Holy Motors
    Lincoln Turns to Chefs to Sell Its New MKZ HybridThe car company is getting in touch with its culinary side.
    By Hugh Merwin
  25. Openings,
    Andrew Carmellini and Damon Wise Are Now Hiring at LafayetteNow turn those potatoes!
    By Hugh Merwin
  26. Damage Report
    Coping When They Should Be Cooking: The Impressive Resolve of New York’sEven in the most dire of circumstances, New York’s chefs have a workmanlike approach to getting back on their feet.
    By Alan Sytsma
  27. Openings
    Andrew Carmellini’s Noho French Restaurant Is Called LafayetteThe flavors of the southeast and southwest of France are coming to Noho.
    By Hugh Merwin
  28. Openings
    Take a Look at Carmellini’s Library at the Public MenusThe restaurant opens next Tuesday.
    By Hugh Merwin
  29. Wise Up
    Damon Wise Named Chef de Cuisine at Carmellini’s Upcoming Brasserie RedoThe Craft alum gets his gougères on downtown.
    By Hugh Merwin
  30. Coming Soon
    Mais Oui: Carmellini’s Noho French Project Sails Through CB2The two-floor project is coming right along.
    By Mary Reinholz
  31. Coming Soon
    Andrew Carmellini Hints the Revolution May Be À La CarteThe chef is dropping hints about his next project in Noho.
    By Hugh Merwin
  32. Coming Soon
    Ooh La La: Andrew Carmellini Opening French Restaurant in Chinatown BrasserieNo real details yet, but the restaurant should open before the end of the year.
    By Alan Sytsma
  33. Coming Soon
    Public Theater’s New Café to Get CarmellinizedThe Public Theater’s new café will be open late with food from Andrew Carmellini.
    By Hugh Merwin
  34. Menu Changes
    Now the Dutch Has a ‘Green Label’ Burger (But It’s Not WhatPat LaFrieda has nothing to do with it, much to our chagrin.
    By Alan Sytsma
  35. Pie People
    The Heart of the Dutch Is PieHello, holidays.
    By Alyssa Shelasky
  36. Beach Food
    Carmellini Talks Customers and Ingredients in MIA Versus NYCA.C. hits MIA.
    By Alyssa Shelasky
  37. Video Feed
    Watch Andrew Carmellini Make Whiskey-Spiked Quinoa on TodayThe Locanda Verde and Dutch chef whips up a pleasant-sounding side.
    By Alan Sytsma
  38. Neighborhood Watch
    Oyster and Beer Fest at Back Forty; Andrew Carmellini Cookbook SigningPlus: a toast to Riverpark’s first anniversary, where to find the best tacos on Lexington, and more, in our daily roundup of neighborhood news.
  39. They Got Game
    MSG’s New Superstar Food Roster Unfazed by Potential NBA LockoutThey’ll be selling burgers and hot dogs no matter what.
    By Alexandra Peers
  40. Foodievents
    The Dutch Opens Up About New ‘Fresh Eggs’ DinnersPrivate, multi-course dinners will be held in the basement of the Dutch.
    By Alan Sytsma
  41. Guest Chefs
    Legendary Italian Chef Hits Up Five Restaurants in Four HoursThe guy ate a lot, is what we’re saying.
    By Hugh Merwin
  42. MSG
    Madison Square Garden Gets Delicious; Madison Square Park Stays DeliciousBasically, there’s no excuse to eat like shit anywhere anymore.
    By Alyssa Shelasky
  43. Snowbird
    The Dutch Does MiamiCarmellini says Miami is like “a second home.”
    By Alyssa Shelasky
  44. Bookshelf
    Take Some (Unsanctioned?) Looks at New Cookbooks From Andrew Carmellini andPreviews for two fall cookbooks are online now.
    By Alan Sytsma
  45. In the Magazine
    Adam Platt Reviews the Dutch, Doesn’t Necessarily Buy Into the HypeOur resident restaurant critic doesn’t exactly love the Soho hotspot.
    By Alan Sytsma
  46. Recipes
    Make Andrew Carmellini’s Oyster Sliders at HomeThe secret sauce is very necessary.
    By Hugh Merwin
  47. What to Eat
    The Dutch Starts the Brunch This WeekendFind dishes like a pork-and-egg roll with pickled jalapeño beginning this weekend.
    By Jenny Miller
  48. Foodievents
    Le Fooding Brings James Murphy of LCD Soundsystem; Plus, a 48-HourThe French celebration of food-world enfants terribles is back.
    By Daniel Maurer
  49. Lunch
    What to Eat at the Dutch’s Lunch, Now Being ServedAndrew Carmellini’s new joint starts serving lunch.
    By Daniel Maurer
  50. Openings
    The Dutch Is Now Doing the DinnerStarting at 5:30 p.m., every night. Plus: the reservation number.
    By Alan Sytsma
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