Displaying all articles tagged:

Death & Co.

  1. NewsFeed
    Secret Supper Club Adds Death & Co. Cocktail ManWe got a note from everyone’s favorite secret-supper-club chef, the mysterious “D” of Bite Club NY. (Bite Club, like the Ghetto Gourmet and other secret-dinner societies, serves invitation-only meals by trained chefs at private homes around town.) Bite Club is pretty much the French Laundry of the dinner clubs, and now the cocktail program is of equal stature, thanks to the addition of Joaquin Simo from Death & Co. The next dinner, with such Simo-created pairings as foie gras–infused bourbon, is on December 22. Bite Club is accepting new members. Bite Club NY [Official site] Bite Club menu
  2. Mediavore
    Kate Moss Digs Le Royale; FreshDirect Fires 85 WorkersApparently the opening-night party at Le Royale was a success, drawing the likes of Kate Moss, who made out with the D.J.[Imbible/Citysearch] Related: Le Royale Might Just Bring Nightlife Out of the Doldrums Frank Bruni applauds restaurants seeking out new forms of hospitality, but is wary of the WiFi availability: “Will the glow of laptop screens and the percussion of typing become pervasive visual and aural backdrops for our meals?” [Diner’s Journal/NYT] A former Scores cocktail waitress is suing the owners for being told to act more like a stripper. [NYP]
  3. VideoFeed
    Video: Winter Cocktails From LeNell’s, Death & Co., and Flatiron LoungeSince this is a big weekend for holiday parties, we thought you could use some new drink ideas. Why serve your guests the same old Syrah when you could make them a Mae West Royal Diamond Fizz or whip up some spiced butter to go with that hot rum or mulled cider? We sent a camera to LeNell’s, Flatiron Lounge, and Death & Co. to learn winter secrets from some of the city’s booze experts. They even shared the recipes with us. So watch, prepare, drink, and repeat.
  4. Neighborhood Watch
    Live Poultry Not Live for Long in Woodside; Champagne at ParadouDumbo: The Japanese publication Mapple released a guide to the nabe and recommends Jacques Torres Chocolate, Brooklyn Ice Cream Factory, and Grimaldi’s as top picks. [Dumbo NYC] East Village: You don’t need to hunt down any Danish to track Frank Bruni; he’s a huge fan of Death & Co (and hopes the bar’s not really in trouble). [Diner’s Journal/NYT] Meatpacking District: A $25 Champagne tasting at Paradou next Tuesday also comes with snacks. [Paradou NYC] Midtown: A rare bottle of scotch fetched $54,000 at Christie’s liquor auction last night. The Rob Roys we made with it were great. [Food and Wine] Woodside: For a truly hands-on holiday meal, you can head to Bismillah Live Poultry market in the warehouse quarter; choose your “turkey out of a flock of around 30, and off it went in a shopping cart to be slaughtered, scalded in hot water, and plucked by the staff. Fifteen minutes later it emerged in a bag, warm to the touch, its fat tail sticking out.” [The Grinder/Chow]
  5. Mediavore
    Chefs Bored With Food, Move to Clothes; Pricey Plates and Polygamy Just GoWondering who actually orders $1,000 bagel or a $28,000 bejeweled sundae? Serendipity 3 owner Stephen Bruce “wouldn’t be surprised if soon we get a call from a Middle Eastern prince or Shah willing to give something sweet to his many wives on his next trip to the city.” [News.Com.Au] Related: Have White Truffles Finally Gone Too Far? Breaking: Serendipity 3 Closed by DOH Since chefs, mixologists, and their restaurants are the newest breed of celebrity, it’s about time they started designing clothes. Get dressed at Freemans, Death & Co., and PDT. [Mouthing Off/Food&Wine] Restaurateur Jimmy Bradley on the source of his managing prowess: “The Art of War by Sun Tzu taught me many leadership and organizational lessons.” [Diner’s Journal/NYT]
  6. NewsFeed
    First Look Inside the New Bourgeois Pig The new location of Bourgeois Pig (at 111 East 7th Street, across from the old one) is opening Wednesday, and this is your first look at the space. Owner Ravi DeRossi says he plans to keep the old and new locations open simultaneously for two weeks, after which the old spot will become a New World wine bar with a gourmet line of grilled cheese sandwiches and homemade reproductions of Hostess products. As for the new Pig, expect beer and Champagne cocktails created by Philip Ward, head barkeep of DeRossi’s other bar Death & Co., and Champagne punches served in silver punch bowls. Operating hours are 5 p.m. to 2 a.m. Earlier: Death & Co., Pegu Club, and Flatiron Lounge Players Engage in Musical Chairs
  7. NewsFeed
    Death & Co., Pegu Club, and Flatiron Lounge Players Engage in Musical ChairsThe bad news: The Bourgeois Pig West, easily the coolest bar on Macdougal Street, is closing after this Saturday, and the East Village location is moving. The good news: Owner Ravi DeRossi says that he and the manager at his other bar, Death & Co., decided yesterday to reopen the West Village location in about a month as a Belgian beer bar. But that’s not all! Also in about a month, the East Village location will move across the street to 111 East 7th Street (a larger space, at 1,000 square feet) and morph into what the current location’s manager describes as a, um, “female Death & Co.,” seating 50 to 60 people for chocolate and cheese fondues and a larger wine list of 100 bottles and 50 glasses.
  8. NewsFeed
    Death & Co. Comes Back From the Dead TonightThis morning brings good news from Death & Co.’s Dave Kaplan: After a long dry spell, Death & Co. celebrates its reopening tonight! We will open tonight at 6pm and resume normal operating hours. Please join us for a celebratory drink. Long dry spell? Dave, tell that to Dave Brodrick, who was bone-dry for months before finally reopening the Blind Tiger last night. (We were there to hoist a celebratory Lagunitas Hairy Eyeball.) Either way, it’s a good week to be a Dave. —Daniel Maurer Update: Don’t raise that celebratory drink too high. SLA spokesman Bill Crowley tells us Death & Co., New York’s Best Cocktail Bar for Downing the Brown, is still under investigation and has merely been granted permission to operate while the Authority decides whether to renew its license. Previously: Twist Your Baseball Caps Back: Blind Tiger Reopens Thursday Blind Tiger Co-Owner Rips the Department of Health, Human Nature Are Rumors of Death & Co.’s Death Exaggerated? Neighbors Accuse Death & Co. of Noise, Evoking Nazism
  9. NewsFeed
    Are Rumors of Death & Co.’s Death Exaggerated?Earlier today Eater all but smacked “Deathwatch” status on Death & Co., speculating that contrary to an outgoing message saying the restaurant is closed for the remainder of the week for “spring cleaning,” State Liquor Authority issues are to blame. What exactly are those issues?
  10. NewsFeed
    Neighbors Accuse Death & Co. of Noise, Evoking NazismSasha Petraske’s new wine and beer joint wasn’t the only boîte that took a royal drubbing during Tuesday’s CB3 meeting. Neighbors of Death & Co. protested that the cocktail den, which serves a menu of small plates like macaroni and cheese on silver spoons, is only masquerading as a restaurant and deserves to have its liquor license revoked. The most vociferous protestor was upstairs neighbor Joe Hurley (who happens to be the front man of a bar band). In addition to complaining about noise, Hurley said that neighborhood seniors are scared of Death & Co.’s name (apparently, they’re okay with Rogue’s March, the name of Hurley’s band). Though Death’s name comes from a Prohibition-era anti-drinking propaganda piece, neighbors (according to those who spoke at the meeting) find it reminiscent of Nazi fascism and believe the stark cedar exterior recalls an Auschwitz rail car. “A restaurant with no windows seems like an affront,” Hurley said.
  11. Back of the House
    Restaurant Sues Critic and Wins; A Study of Pizza for PesosGood news for Jeffrey Chodorow: A restaurant owner in Ireland has successfully sued a critic’s publication for giving him a bad review. [BBC] A Texas pizzeria riled anti-immigration types with a pesos-for-pizza stunt. This subsequent essay is part marketing communications, part sociology. [NYT] Fun interview with Drew Nieporent. Question: Is his favorite low-end restaurant really the random Benito’s II in Little Italy? [NYT]
  12. Back of the House
    Top Chef Bashed With Bottle; How to Get Great ServiceSteakhouse king and inventor of T.G.I. Friday’s Alan Stillman shares his secrets of success with the Houston Chronicle: “95 percent luck and 5 percent skill.” [Houston Chronicle] Top Chef’s hapless Marcel bashed with a bottle in Las Vegas. “I don’t believe violence solves anything,” he says. No doubt. [NYP] James Bond is out, and Fredo Corleone is in as Death & Co. and Fireside give the martini the heave-ho and the daiquri and other old-time cocktails a revival. [Bloomberg]
  13. Restroom Report
    Do the Restrooms at Death & Co. Have a Pot to Piss In?We’re not saying that cocktail lounge Death & Co. is the new Milk and Honey (for one, they’re willing to make you a Sex on the Beach, albeit a very highfalutin one), but there are certain undeniable similarities: the curtained, unmarked entry; uniformed barkeeps deploying squeezed juices and an arsenal of bitters; jazz on the speakers. We couldn’t help but wonder, then, whether the bathrooms lived up to the notorious ones at Sasha Petraske’s joint. Camera in hand, we peeled ourselves away from our top-shelf mescal to find out.
  14. Openings
    Death & Co.: The Players, the Menu, the Magic There’s been a bit of intrigue about who’s behind the imposing wooden door of Death & Co., the two-week-old cocktail lounge and restaurant recently mentioned in the Times’ piece about not-so-secret secret bars. Though already slammed by a Friday-night crowd that has forced them to keep a waiting list, first-time owner David Kaplan and his partner Ravi DeRossi (who told us he was tripling the size of his other bar, the Bourgeois Pig) were perfectly willing to do roll call. No, the Reaper is not a partner: Head bartender Philip Ward of Pegu Club and Flatiron Lounge is joined by dapper drinksmiths Brian Miller (Pegu), Jim Kerns (Pegu and Freemans), and another chap who currently works at two high-end restaurants known for their cocktails (no truth to rumors that a Milk and Honey alumnus is involved). The startling lineup isn’t the only thing we came back with: We also scored the new drinks and dinner menus (the chef is the motorcycle-riding Frenchman Jacques Godin, former owner of B3). As for the cocktails, we’ll leave aside Kaplan’s claim that “it’s been 100 years since anyone made a cocktail worth a damn” and say merely that, from a newfangled old-fashioned that incorporates smoky mescal, agave nectar, and a flamed orange peel to a hot buttered rum made from butter that’s whipped and spiced in-house, their twists on the classics are worth a hot double damn. —Daniel Maurer Death & Co., 433 E. 6th St., nr. First Ave.; 212-388-0882 Cocktail Menu Dinner Menu