Displaying all articles tagged:


  1. Lawsuits
    Restaurant Sued for Serving Lethal ScallopsA man’s family says he fought the complications from food poisoning for a year.
  2. Fish Stories
    Study Says Barnegat Bay Is In Bad ShapeThough the threats are real, NJ’s Governor Chris Christie doesn’t take them seriously.
  3. Mediavore
    Scallop Firm Heads to China; Heidi Montag’s Food Show Gets BurnedPlus a crusty sandwich collection and more, all in our morning news round-up.
  4. Mediavore
    Scallopers Unhappy with Cuts; New Restrictions for Striped BassPlus: winemakers go upscale, and food stamp stigma fades, all in our morning news roundup.
  5. Mediavore
    Wings Promotion Leads to Violence; Jim Mamary Eyes New NeighborhoodsPlus: a new chef for Tarallucci e Vino, and salty sauce from Jamie Oliver, all in our morning news roundup.
  6. Mediavore
    Scallops Looking Good; A Very Heavy TomatoPlus: vegetable gardens for small businesses, and Gourmet turns to TV, all in our morning news roundup.
  7. Top Chef
    Top Chef Scallop Quote Turns Out to Be a Little FishyFirst ‘Top Chef’ had Arianegate. Now: ‘Scallopgate.’
  8. Top Chef
    12 Days of ChristmasLast night’s episode was like getting coal in your stocking.
  9. Mediavore
    Calories to Show Up on Menus Starting March 31; Mercury Levels Horrifically HighThe Board of Health decided yesterday in a unanimous vote to make all chain restaurants with fifteen or more outlets – approximately 10 percent of the city’s restaurants – post calorie info on their menus starting March 31. RIP, 1,230-calorie triple Whopper with cheese. [CNN] Laboratory tests run on sushi samples from twenty Manhattan stores and restaurants revealed shockingly high levels of mercury in bluefin tuna, so high that the FDA could technically take the fish off the market. And if you’ve got to have your tuna sushi, you’d best head to Fairway and avoid Blue Ribbon Sushi at all costs. [NYT] Gourmet editor-in-chief Ruth Reichl is “obsessed with” Momofuku Ssäm Bar, “like everyone else in New York,” according to her. [TONY]
  10. The Annotated Dish
    Lure Fishbar’s Scallop Appetizer Makes the End of Summer EdibleLure Fishbar is rarely on anyone’s list of the city’s top seafood restaurants, and we always wondered why not. Chef Josh Capon’s end-of-summer appetizer of scallops and slab bacon just reinforces Lure’s strengths. “Even at the worst catering event in the world, scallops and bacon are good. To me they’re just good eating,” the salty chef says. “Our version is nothing too froufrou. But it’s a good plate, with a little bit of everything, and you should try to see if you can get it all in one bite.” Done and done. As always, mouse over the different elements to see them described in the chef’s own words.