Displaying all articles tagged:

Monkey Bar

  1. The Other Critics
    DeChellis Gets It Right for Bruni; Minetta Tavern Is Greasy But HipPlus: Gael Greene on Eighty One, Ryan Sutton at Citi Field, and two takes on Fatty Crab UWS, all in our weekly roundup of restaurant reviews.
  2. Mediavore
    Monkey Bar Gets Reservation Line; Balducci’s Leaving ManhattanPlus: The return of the Red Hook Ball Field vendors, and chain restaurants downsize, all in our morning news roundup.
  3. Power Tables
    Where to Sit at Monkey BarDon’t ask for a table in the middle.
  4. Menus
    Monkey Bar Menu, Revealed!Our tipster eats at Monkey Bar and calls the burger “a joke.”
  5. Openings
    Monkey Bar Chef I.D.-edPlus, a look at some menu items.
  6. Openings
    Monkey Bar: The Next Waverly?For now, at least, that seems to be the case.
  7. Openings
    Monkey Bar Is Getting CloseMinetta Tavern isn’t the only local landmark getting a swankification.
  8. Mediavore
    Spain Is the New Global Food Center; Graydon’s Monkey BackersIn our look at the morning headlines, James Beard goes to Vegas and kids take up cooking.
  9. Mediavore
    Nobu Fancies Endangered Sushi; Brooklyn Man Fined for Drinking on StoopRonald Perelman gets on the restaurateur bandwagon, and frozen yogurt chains compete for profits, in our daily news roundup.
  10. NewsFeed
    Chris Cheung, Late of Monkey Bar, Considers His OptionsA talented chef is still waiting to find the right situation.
  11. NewsFeed
    Graydon Carter Buys Monkey BarThe Waverly Inn gets a midtown sister.
  12. NewsFeed
    Monkey Bar Sold by OwnersBut who bought the struggling restaurant?
  13. Mediavore
    Obama’s Breakfast (Not) for Sale; the Secrets of New York PizzaA failed eBay auction for Obama’s unfinished breakfast, food rations are returning, and one West Coast writer ponders why New York pizza tastes so good.
  14. NewsFeed
    Chris Cheung’s Foie Gras Bao Resurface in Midtown East When chef Chris Cheung told us “Chinese cooking is cloaked in secrecy. I know those traditional recipes, but I also have been trained in the new, cutting-edge techniques that a lot of Western chefs are using” after leaving his post at Almond Flower last July, he simultaneously had us pining over the loss of his modern Chinese dishes and anticipating his return to the city’s dining landscape. Well, the liquid–foie gras–squirting bao are back — along with sweet-chile baby back ribs — and now available at Cheung’s newest post, Monkey Bar. The Glazier Group hired the Nobu alum as a replacement for chef Patricia Yeo in hopes that he will have better luck revitalizing the chronically buzz-lacking restaurant. With the Chinese New Year starting tomorrow, Cheung informed Gothamist he’ll be cooking dishes designed for prosperity, but his new permanent menu, which includes sliders in bao buns and wok-fried noodles with short ribs in house-made abalone oyster sauce, might just be all the luck he (and Monkey Bar) needs.—Alexandra Vallis Monkey Bar Menu
  15. Mediavore
    A New Food Blog From the ‘Times’; Can Dining Alone Get You a Date?The Times has launched a new food blog called Bitten that’s being written by “Minimalist”-column writer Mark Bittman. What’s in store for readers? “We’re going to look at great food made with everyday ingredients and readily achievable techniques — as The Minimalist has been doing for a decade — not food as something to be admired from afar, but as a part of daily life.” [Bitten/NYT] Monkey Bar chef Chris Cheung thinks he deserves a little credit for making black miso cod so popular at Nobu. [Gothamist] Several changes in their dining culture have led the Vietnamese to embark on a “rodent-eating bonanza.” [WSJ]
  16. NewsFeed
    Chris Cheung Looking to Bring ‘Evolutionary Asian Cuisine’ to MonkeyWe’ve always liked Chris Cheung, going back to the days when the young Long Island–born chef was trying to reinvent Asian fusion from the Chinese side at Almond Flower in Chinatown. (His exit from the place, and its epic aftermath, made some good Grub Street fodder.) Now that Cheung has taken over from Patricia Yeo at Monkey Bar, he’s trying to implement his style of “evolutionary Asian cuisine.” So what does that amount to?
  17. Neighborhood Watch
    Chris Cheung Swings in to Monkey Bar; Astoria’s Greek Restaurants ChallengingAstoria: The nabe’s Greek tapas offer a light respite from overstuffing on leftovers. [NYT] A & D Meat on 31st Street now sells organic beef. [Joey in Astoria] Hell’s Kitchen: Not only does Bis.Co. Latte on 47th at Tenth Avenue make over 40 varieties of biscotti, but the bakery also offers seasonal soups and daily gelati. [Blog Chelsea] Financial District: Flames Steakhouse is now an Italian restaurant called Giardino D’oro, though the chef hasn’t changed. [Restaurant Girl] Midtown East: After dispensing with Patricia Yeo, the Monkey Bar has installed promising chef Chris Cheung, who so memorably left Almond Flower this past summer. [Eater] Prospect-Lefferts-Gardens: Lime might not be open yet, but the bar is planning a fund-raiser for a nonprofit preschool. [Across the Park]
  18. Mediavore
    Massive Piedmontese Market Coming to Midtown; Lady Chefs Are Tougher Than YouA food bazaar in Turin, Italy, called Eataly, which combines a “European open market, a Whole-Foods-style supermarket, a high-end food court and a New Age learning center” is opening its second location in a 10,000-square-foot space on 18 West 48th Street. [NYT] Despite David Chang’s unwavering confidence that Noodle Bar 2.0 would open early this week, the restaurant’s not yet ready; he blames Con-Ed. [Eater] Women chefs who’ve found success aren’t hard to come by in New York, according to Cuozzo, who mentions at least two examples. [NYP] Related: A Woman’s Place? [NYM] The Post goes on to blame Patricia Yeo for Monkey Bar’s failure. [NYP]
  19. Mediavore
    Bourdain’s Reaction to ‘Top Chef’; Goldfarb and Cluizel Sittin’ in aBourdain considers “Hung’s well deserved victory … a nice, stiff middle finger to all those boneheads who’ve been predicting that ‘The producers are setting it up so Casey will win,’ as well as the poor, deluded souls who feel they can somehow taste food through the television screen.” Are you listening, Adam Platt? [Bourdain’s Blog/Bravo] Michelin Guide director Jean-Luc Naret wants chefs on their toes: “One thing you have to understand is that stars are not engraved in marble, but crystal, and that they can break easily.” [Metromix NY] Will Goldfarb is officially shacking up with Michel Cluizel at ABC on a dessert café, and Patricia Yeo has abandoned Monkey Bar after leaving Sapa to work on the project in March. [NYT] Related: Cluizel, Goldfarb to Join Forces in Dessert Pact Patricia Yeo Leaving Sapa, Opening Rib House; Something About a Monkey
  20. The Other Critics
    Richman Flings Feces at Monkey Bar; Soto Drops the Sushi BallAlan Richman gives it to Monkey Bar, and means it to stick. He gets that the place is supposed to be fun, but the bottom line is that the food sucks: “The dishes are incoherent and the food is thuddingly heavy. No focus. No finesse. Lots of salt.” [Bloomberg] Soto seems to have shot itself in the foot, dazzling Frank Bruni with its composed dishes, “vibrantly seasoned and intricately composed works of culinary and visual art,” but disappointing with the sushi, and screwing up the service (proof that lack of anonymity doesn’t matter). Now they have to settle for the same catchall two-star rating as Franny’s. [NYT] Randall Lane seems to have bestowed four (of six) stars on Wakiya more out of a sense of duty than anything else — the restaurant described in his review sounds infuriatingly stuck-up, and the food, by his account, spotty at best. Wakiya is still getting the benefit of the doubt, but it can’t hold up for long. Something tells us that a slam is coming. [TONY] Related: We Catch Wakiya’s First Guests on the Street
  21. The Other Critics
    Monkey Bar Gets Hit; Three Stars for Café BouludPaul Adams liked some things about Monkey Bar, but it’s never a good sign if you hire a famous Chinese chef (Patricia Yeo) and the review includes the words “My neighborhood Chinese takeout does better dumplings.” [NYS] Café Boulud, in an important rereview, gets three stars — enough to add momentum to Daniel Boulud’s empire building. [NYT] Insieme looks dull, observes Lauren Collins in The New Yorker, but “profligate flavor and spirited service” show themselves once the food starts coming. [NYer]
  22. The Other Critics
    P*ONG Found to Be Small and Uneven; Monkey Bar Gets HammeredFrank Bruni appreciates Pichet Ong’s skill and creativity but finds his restaurant, P*ONG, in what will probably be a defining review, unequal to his talent: “Mr. Ong is an enterprising cook, but he doesn’t seem to be a seasoned restaurateur, and P*ong points out the difference.” [NYT] Similarly, Paul Adams grants that FR.OG chef Didier Virot has “has a virtuosic ability with flavors,” but was less than thrilled with the restaurant. That’s about in keeping with most other reviews the place has had, which call out a few dishes but give it an “eh” otherwise. [NYS] Randall Lane disliked the Monkey Bar so much that it’s amazing that he gave it two stars (out of six). “More often, though, the dishes were so unsuccessful that I had difficulty finishing them.” Eek. Not what you want to hear after a huge, expensive relaunch.[TONY]
  23. The Other Critics
    Insieme Lauded (Except for Lasagne); Landmarc Squeaks ByThe Times finds Provence beautiful, romantic, and well-intentioned, but barely worthy of a single star. A major disappointment for the Marc Meyer/Vicki Freeman team, who had been on a roll with Five Points and Cookshop. [NYT] In the Post, Steve Cuozzo — judiciously taking the long-term view as usual — makes the case that Amalia, FR.OG, and Insieme, “the best new Italian restaurant since L’Impero,” have overcome weak starts to become some of the city’s strongest places. [NYP] Paul Adams gives yet another admiring review to Insieme, though he found the much-praised lasagne underflavored and disappointing. His favorite dish: a chamomile farfalle. [NYS]
  24. Mediavore
    Chicken Fingers Clutch at America’s Youth; Eco-Rebels Reject Bottled WaterUnited States of Arugula author (and friend of Grub Street) David Kamp worries for the next generation: “America is in the grips of a nefarious chicken-finger pandemic, in which a blandly tasty foodstuff has somehow become the de facto official nibble of our young.” [NYT] Doing their part for Mother Earth, more restaurants are eschewing bottled water and the profits it brings. But only Del Posto is on board in New York. [NYT] Other restaurants are looking to inflate water prices even more: “When paired correctly with fine wines, particular waters enhance subtle flavors and fragrances, allowing for the ultimate dining experience.” [Chef Magazine]
  25. Neighborhood Watch
    Ne’er-do-well Neroni Traced to Alias on the Lower East SideBrooklyn Heights: Don’t want to mix your own mint juleps? Sip some at Magnetic Field’s Kentucky Derby party starting at 3 p.m. Saturday. [Brooklyn Heights Blog] East Village: A sushi restaurant gets pumped up about nice weather and starts advertising for iced green tea. [East Village Idiot] Plus, SB3 bar is finally open on Avenue B and 3rd Street and looks to have an ambitious cocktail repertoire. [Down by the Hipster] Lower East Side: “Desperate Chef” Jason Neroni spotted cooking at Alias, where he is filling in for the month while the restaurant searches for a chef. [Grub Street] Meatpacking District: Reservations won’t help you bypass the bouncer at Son Cubano restaurant. [This Is What We Do Now] Midtown East: The bar area of Monkey Bar, Patricia Yeo’s new endeavor, is slated for a 5 p.m. opening tonight. [Eater] Williamsburg: Crafty Pie fest at Union Pool this Sunday from noon to 6 p.m. is both a craft fair and an excuse to eat homemade pie. [Cakehead]
  26. NewsFeed
    Patricia Yeo Leaving Sapa, Opening Rib House; Something About a MonkeyPatricia Yeo, whose precise, eclectic fusion cookery and painterly platings brought Sapa wide renown, has finally left the restaurant. A source tells us that she has made the decision to start her own place with Strip House owners Peter and Penny Glazier (she announced plans to quit in 2005), an as-yet-unnamed Asian barbecue place, emphasizing ribs, in the space currently occupied by the Monkey Bar. We’re not putting on the bib quite yet, though: There has been no official announcement or opening date given. Update: Yeo tells us that she will not be leaving Sapa as executive chef or partner (at least for now; our source believes it’s a matter of months): “I will probably be spending more time at Monkey Bar, at least pre-reviews. The main concept will be to resurrect old ideas, like ribs, with an Asian spin.”