Displaying all articles tagged:

Babbo

  1. The Other Critics
    Michelin: Gastronomic Bible Reads Like In-Flight AdvertorialWhen we saw the new Michelin ratings on the Web, before getting ahold of the actual book, we were left scratching our heads. (Read our complaints and suggestions here.) Now that we’re reading the thing, we’re becoming even more confused. This is supposed to be a guidebook? The descriptions are all breezy, self-contained little blurbs which seem more like something you would read in an airplane magazine’s advertorial insert than in the American edition of the oldest and most powerful restaurant guide in the world.
  2. Back of the House
    Two Starrs, Another Frederick’s, and More Tables at BabboThe latest comings and goings: Restaurants spawn offshoots, Stephen Starr throws a couple more chips down, and Babbo opens its basement. Regina Schrambling explains the insanity of our big-box restaurants to Los Angelenos: “Everything about the trend should feel wrong, but somehow it connects in this changing city.” [LAT] Starr “looking to do two more concepts” downtown: tapas and (hold your breath) another Asian. [NYP] The Flo chart: Dennis Foy, the man behind Mondrian and EQ, comes home to roost at Lo Scalco; Sushi of Gari, Frederick’s, Pastrami Queen, and Persepolis relocate or branch out; and more. [NYT] A profile of Compass’s John Fraser, just named a “chef to watch” by Esquire. [NYDN] Da Bronx snubbed by Zagat? [NYDN] Babbo now lets you dine in the wine cellar. [Eater]
  3. The Gobbler
    Best Seats in the House: Where to Eat at the Bar Even before the arrival of Joël Robuchon and his bar-centric L’Atelier, the ancient urban tradition of bar dining was undergoing a great renaissance. And why not? Eating while seated on a stool is a uniquely New York experience. It’s convivial, expedient, and communal, but in a solitary way. The Gobbler has met Wall Street kingpins, ex–CIA agents, and loquacious bookies from Queens at restaurant bars. You don’t have to deal with sniveling waiters or go overboard on tips, and it’s often a convenient excuse for getting really, really drunk. Here are a few of the Gobbler’s favorite barfly destinations.