Displaying all articles tagged:

Nice Matin

  1. Oenophile
    Chanterelle’s Wines Live OnThe late, great restaurant’s wine stock has been inherited by two restaurants.
  2. Mediavore
    The Problem With Backyard Chickens; Soprano Stiffs Nice MatinPlus: a possible stabbing at Greenhouse, and the rise of wild game, all in our morning news roundup.
  3. NewsFeed
    Nice Matin’s Five-Napkin Burger Coming to MidtownSimon Oren, who has a “five-napkin burger” on the menu at Nice Matin, will be serving the supersize beasts at his new place in midtown.
  4. Back of the House
    Chefs Aren’t Giving One Another Any Holiday ComplimentsWith Thanksgiving rapidly approaching, there’s no shortage of holiday-related content out there (and yes, we’re guilty as charged). Over on Metromix, there’s an interesting little survey of local chefs on all matters Thanksgiving, complete with tales of turkey disasters and tips for your leftovers. But we couldn’t help but notice that when the culinary talents were asked what chef they would hire to prepare their Thanksgiving dinner, there was a distinct air of self-preservation among some: Adam Shepard, Lunetta: “I suppose this would be a good place to talk about someone I admire, but I don’t think I would hire anybody. You cook Thanksgiving dinner yourself.” Andy D’Amico, Nice Matin and Mizza: “You want me to out somebody? I can’t do that.” David Shea, Applewood: “Myself.” To be fair, not all the chefs had a turkey-superiority complex. John Schaefer of Irving Mill would give the honors to his father-in-law, and if Park Avenue Autumn’s Alex Kaketsu had to pick someone, he’d opt for Pierre Gagnaire. But your father-in-law or a Parisian legend aren’t really local competition, either. Thankful Thoughts [Metromix NY]
  5. Openings
    New French Bistro Has an Old Soul There is no shortage of French restaurants in New York yet – Simon Oren’s mini-empire of Marseille, Nice Matin, and Café d’Alsace come to mind – but it’s not like it used to be. Back in the day, French food was gloriously rich and heavy, the product of hundreds of years of home cooking in deep pots hanging over fireplaces. Oren’s new restaurant, Cote d’Or, opens tomorrow and draws on the traditional cuisine of Burgundy: coq au vin, bouef bourguignon, pork rilettes, even the truly hard-core cassoulet of snails.