Restaurant Guru Predicts the Future, Assumes We’ll Eventually Get HungryMichael Whiteman — the restaurateur who, with his late partner, the legendary Joe Baum, created the Rainbow Room, Windows on the World, the Hudson River Club, and a number of other historically important places — has issued his annual predictions for next year’s restaurant trends, including “tropical superfruits,” “ethical eating,” and “wildly flavored chocolates.” The list is pretty wide-ranging, but if we were handicapping all ten wrinkles, we’d say the odds are on “chef-driven steakhouses” (as Whiteman has persuasively argued), “Japanese small plates” (i.e., izakayas), and “burgers with pedigrees,” like those promised by Joe Bastianich’s Heritage Burger (which we announced the other day). The long shots for ‘07? Peruvian cooking, those spice-flavored chocolates, and the popularization of molecular gastronomy (“equivalent to a gastronomic IQ test in which typical diners are all below average”). Then again, no one ever said we were the oracle.
‘Party-Colored Beets’: 2007 Buzzword Preview [Eater]
Remembering Joe Baum [NYM]
Doctors and Lawyers Look Beyond Burgers Around 72nd and SecondStrollers crisscross with lawyers and Lenox Hill Hospital workers in the micro-micro-neighborhood centered around 72nd Street and Second Avenue. Indian and Mexican food are noticeably underrepresented, but you can still find damn good diner eats, tasty burgers, and above-average Chinese takeout.
The Underground Gourmet
Sandwich Purists, Prepare to Swallow Your IndignationIntroducing the Underground Gourmet’s Sandwich of the Week, a special contribution to Grub Street.
Nothing rankles peevish sandwich purists more than the compulsion among today’s freewheeling chefs to improve upon a classic by substituting brazenly nontraditional upmarket ingredients for the tried and true (witness the Wagyu cheesesteak). Said purists, though, should swallow their indignation along with the spectacular “Three-Terrine Sandwich” that recently debuted on the late-night menu at Momofuku Ssäm Bar. The toothsome concoction is crafted from shards of succulent ham, chicken pâté, and a particularly heady veal-head cheese, all made in house and topped with pickled cucumbers, carrot, daikon, Kewpie mayo, and hot sauce. A gourmet bánh mì, for sure, but a bánh mì just the same, even if co-chef Tien Ho, its humble creator, abstained from using the name since he serves it on a Sullivan Street Bakery ciabatta instead of the traditional rice-flour-enhanced baguette. If only all sandwich maestros were such sticklers.
— Rob Patronite & Robin Raisfeld