Does the Name Chef Really Work in the Kitchen Anymore?Dear Grub Street,
I’m in New York on business for a little while and will have the opportunity to try a handful of restaurants while I’m here. What are some of the top spots in the city where the chef whose name is on the door is still in the kitchen? I’ve eaten at both Lupa and Otto, but I imagine Mr. Batali’s clogs haven’t graced either kitchen in some time (though the food and service at both were excellent, especially Frank behind the bar at Otto). It’s not that I need to see a celebrity chef in person … I just want to try good food from good chefs who are still plying their trade. For example, my understanding is that Wylie Dufresne actually still works at wd-50 every day, and, as you recently mentioned in one post, Eric Ripert is always in the kitchen at Le Bernardin. Anywhere else?
Meet the Chef
Pinkberry Domination Continues Apace; Chumley’s in Trouble AgainPinkberry’s quest for world domination becomes more tangible: Its founders have raised $27.5 million in the company’s first round of venture capital. [NYT]
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Hear the Pinkberry Jingle, Attempt to Get it Out of Your Head
Chumley’s prospective opening date of October 1 has come and gone, possibly because of certain “surprises” the engineers have found, including asbestos and an eroding foundation. [NYP]