Food Network star Guy Fieri, with his critically lambasted Times Square joint, isn’t the only one trying to capitalize off TV fame. The Associated Press reports that the popular cooking-instruction channel has opened a restaurant, the Food Network Kitchen, at Fort Lauderdale-Hollywood International Airport in Florida. Read More
As the days darken and the wind whipping off the Hudson turns icy, New Yorkers may find themselves thinking of those darker, colder cities to the north: Stockholm, Reykjavik, Helsinki, Copenhagen. Every winter, a handful of New Yorkers are afflicted by something of a Scandinavian crush. The residents of distant Nordic regions seem to endure the long winters with such cool elegance, strutting through their snowy streets rather than staying housebound, hovering by the heater.
Aamanns/Copenhagen, a new Danish restaurant specializing in smørrebrød at 13 Laight Street in Tribeca, couldn’t have timed its opening any better. The first snowfall of the season dusted the city last night, and Aamanns will start dishing out its signature dish—topping-strewn slices of dark rye bread— this evening at 5:30 p.m. Read More
Poor Marc Epstein: Without the Occupiers at Zuccotti Park to blame for the downsizing of his business, there was nothing for him to do but shutter up shop of his Wall Street Kosher palace. Because as it turns out, it didn’t really matter how many barricades were torn down, people just weren’t eating at at the Milk Cafe. Read More
NYT's Wine Critic Delivers Blistering Takedown of Brooklyn Dining As An Excuse to Write About Monkey Bar (Again)
Remember the days when The New York Times‘ Chief Wine Critic Eric Asimov tried to pretend that everyone in New York wasn’t as wealthy as it’s 1%? Emphasis on the word tried: Even his old “$25 and Under” column usually found ways to give rave review upscale joints like Barbuto and Shore in Tribecca by listing a dish or two that happened to be under the quarter-hundo range.
But “$25 and Under” fell by the wayside over half a decade ago, and in that time Mr. Asimov has let the pretenses fall away. He is not at The New York Times to sell you on food carts or hot dog joints off of Montrose Ave. Go read GQ if you want that crap. And in his latest column reviewing Graydon Carter‘s Monkey Bar (Why? What? Again? Have we run out of restaurants?) Mr. Asimov uses the opportunity for a scathing takedown of an entire borough. That’s right, Brooklyn. Ya burnt. Read More
A week ago, The Observer took a look at Miss Lily’s, a Jamaican jerk joint on Houston Street that’s unleashed the anger of Anna Wintour. She lives next door, and she was worried it would become an all-night hotspot. And it sort of has. Too bad all the fashion models love the place! Read More
Everyone had so much fun at The Dutch this summer! We can hardly remember what sun is like, what with the never-ending rain, but during that warmer season the city flocked to Andrew Carmellini’s new SoHo restaurant for plentiful seafood and cocktails, not to mention the wistful old-turned-new ambiance. Sam Sifton called it the Read More
Savvy restaurateur Taavo Somer has avoided the “hipster” appellation since the opening of Freemans, that taxidermy fantasia on the Lower East Side. The aggressive grizzly man pose of the alleyway eatery aside, Freemans is still a nice place to have a bite. We like to go when our father or brothers are in town — why pass up a perfectly good dumb joke?
Now Mr. Somer has made the logical progression and chased the Freemans Sporting Club scruff across the L to Williamsburg, where he will open his first Brooklyn-based place, Isa, next week. And then he could be done. Read More
The general manager of M. Wells, perhaps one of the best-reviewed new restaurants of the year, didn’t want to talk about the sexual harassment scandal.
“The only people that know what transpired would be the server’s butt and the hand,” said Deven DeMarco.
The Observer sweated out the 7 train to Long Read More
Aging New York literati may still be praying for a savior to swoop in and save Elaine’s, but Graydon Carter will not be making any eleventh-hour power purchases.
As Arby’s begins a big marketing push for its new menu of Angus roast-beef sandwiches, the chain might want to avoid the sort of language emplolyed by Brian Kolodziej, its vice president for product development and integration, at a recent media tasting.
The setting was a 12th-floor dining room at the Institute of Read More