Hottest Club in the Hamptons Run by CheesemongersChelsea: Izakaya Ten now serves weekend brunch featuring shrimp-fried-rice omelettes, wasabi Bloody Marys, and “Chu-Hais” made with shochu and citrus juices. [NYS]
Southampton: The owners of a Murray Hill fondue parlor are behind the Hamptons’ hottest new club. [Down by the Hipster]
Lower East Side: Spitzer’s Corner, having been spurned by Sam Talbot, has finally gotten around to installing a chef: Le Bernardin veteran Michael Cooperman. [Restaurant Girl]
Union Square: Reserve a spot for Italian Wine Merchants’ Saturday wine tasting dedicated to women winemakers; Batali-approved antipasti are sure to be served. [Eat for Victory/VV]
Upper West Side: The ten-year-old dining room at Jean Georges will close for renovations August 20 through 28. [NYT]
Another ‘Izakaya,’ to Our Chicken Heart’s Delight
Following the lead of newcomers Izakaya Ten and Zenkichi, the once-formal Takayama has reinvented itself as Ariyoshi, an izakaya with a sushi bar boasting a lengthy menu of tempura, yakitori, noodles, and assorted plates like veal-liver sashimi. Though sake barrels and light boxes decorated with bamboo give the narrow, high-ceilinged space a serene vibe a world away from the noisy Japanese St. Marks dives (there’s also a small private room in the back), the prices are reasonable: $2 for two gelatinous hunks of beef tendon in a stock of octopus, egg, radish, and tofu (there are ten other varieties of oden stew, too), and $2 for a skewer of salted chicken hearts. The toro tartar, one of the priciest dishes at $13, is a tuna portion large enough to feed two, topped by a quail egg sitting in a nest of flying-fish eggs. They’re not serving cod sperm yet, but the manager says he’s considering it. —Daniel MaurerAriyoshi, 806 Broadway, nr. 12th St., 212-388-1884.
The Other Critics
Critics Keep Up the Steakhouse Shuffle; Ramsay ReviewedRamsay strikes a chord with Ryan Sutton: “This is artful food that makes you ponder the meaning of life, but it’s also accessible, gutsy fare that excites the senses and fills the tummy.” [Bloomberg]
Bruni does the ever popular steak two-fer (witness Platt’s double-up on STK and Lonesome Dove), declares Porter House New York “an M.B.A. program for beef eaters who did undergraduate work at Outback,” turning out “well-sourced, well-prepared flesh” though getting into trouble elsewhere. Despite the limo-like seats, he’s not grooving to the beat (or the meat) at the other spot: “STK might want to think about buying some soundproofing, along with a vowel.” [NYT]
Richman isn’t convinced Porter House New York is a steakhouse, or at least as good of one as its predecessor V. Instead it’s “an accessible, sensible eating establishment with decent prices and classy, comprehensible food.” [Bloomberg]
‘Izakaya’ Boom Hits Chelsea; Japanese Chains Plant Flags Uptown
If you still don’t know what an izakaya is (or haven’t lately been to St. Marks Place, where most of them are clustered), enlighten yourself at Izakaya Ten, the latest iteration of the space that was the French-Korean D’or Ahn, and then, for a nanosecond, the sushi restaurant Anzu. Owner Lannie Ahn has hired a veteran of Morimoto and Nobu to supplement the raw fish with a selection of small plates of the home-style Japanese fare one finds in a sake bar or pub — not your basic mozzarella sticks or buffalo wings but more exotic tidbits like natto omelettes, ginger pork belly, pan-seared rice balls, and the ever-popular chicken-meatball skewer.