Results tagged “Peter Hoffman”

Last night, Savoy chef and local foods champion Peter Hoffman gave a presentation at the Museum of Natural History on the role of water in sustainable farming, in conjunction with the ongoing Water: H2O = Life exhibit (now through May 25). We missed it too, but found some similar upcoming events. Call it the Mr. Wizard meets Escoffier edition- these food happenings deal with the intersections of ingredients, science, and art.

Paul Adams goes to Back Forty (pictured) for the NY Sun this week. “The restaurant takes its focus on farm-to-table cuisine almost to the point of self-parody,” he says. Back Forty could benefit more by the presence of Peter Hoffman (the chef and owner) in the kitchen, not so much at the greenmarket, says Adams.

This week in the Times, Bruni two-stars Allen & Delancey. Loves the atmosphere; says “the food at Allen & Delancey is at once sophisticated and accessible, reliant on fail-safe luxuries deployed in a modestly creative and occasionally playful manner.” Says that in some ways it’s similar to what he did uptown (at Gordon Ramsay at the London) but it works much better in this context. In $25 and Under, "> Peter Meehan goes to Food...

This week in the Times, Bruni three stars Fiamma and rates it a top pick. Says that the restaurant is not, by any means, classically Italian, but “when a restaurant turns out this many dishes that make you stop mid-chew, nudge a companion and nod your head vigorously—because you’re excited; because you need to start working off the calories any way you can—it needn’t worry about fitting into a tidy box.” Also in the Times,...

In a neighborhood full of heaping plate entrees-under-$10, Back Forty makes a somewhat daring entry onto Avenue B (near 12th Street) with its a la carte style menu featuring chef-and-market driven dinner fare. Back Forty’s website describes itself as a place “meant to be comfortable for a quick bite before a movie, an easy meal for a collection of friends or a simple family meal. It’s dinner not a dining experience.” Dining experience--if by...

Coming up next Monday is a benefit event celebrating East New York Farms, an organization that seeks to remedy the dearth of good nutritional choices in the Brooklyn neighborhood by growing and distributing its own food, along the way inviting a wealth of community participation. “Our first season was one gardener out on the sidewalk with a table,” says Sarita Daftary, Project Director of East New York Farms! (the exclamation mark goes with the...

Back Forty: Peter Hoffman of Savoy brings his fresh-from-the-farm mentality to the East Village, complete with farm implements decorating the walls. The term "Back Forty" referred to the undeveloped quarter of a 160-acre homestead where farm families went to relax and unwind. The menu may be small, but includes a grass-fed beef burger, Maine shrimp and bacon beignets, and a whole grilled Catskill trout. Wash it down with a house cocktail, or if you've got a sweet tooth, a root beer float. 190 Avenue B, near 12th Street, 212-388-1990.

This week's New York Mag runs down some of this season's upcoming restaurant openings -- better start planning now. We've already given you the scoop on Will Goldfarb's Picnick and Peter Hoffman's Back Forty, due in September and October respectively, but we're looking forward to some of the other spots highlighted by Rob and Robin, especially noodle shop Bun, from Mai House chef Michael Huynh and his wife, Thao Nguyen, and El Quinto Pino, from the Tia Pol gang.

- Outsourcing is coming to a high-end restaurant near you, and no we are not talking about phone reservationists working abroad who do not understand that a 5:45 reservation is unacceptable to you.

- On the way home from a dual trip to Schnack and Fernando’s in Red Hook, Peter Hoffman and his blue greenmarketcycle popped up on the corner of Houston and Lafayette as our ride dispatched us onto the corner. As per usual, he was effusive about his eats – specifically jazzed up about the big clam bake Savoy has nightly through the end of July. Here is some discussion from Mouthfuls.

Nestled on the corner of Prince and Crosby Streets in SoHo, Peter Hoffman's Savoy has been wowing its guests for years now with an ever-changing menu. Hoffman consistently serves food purchased from local greenmarkets, keeping his focus on what's in season. The menu also reflects his obsession--shared by many chefs, such as Mario Batali and Thomas Keller--with charcuterie. Gothamist got a chance to sample some of the house-cured meat in a recent special appetizer featuring guanciale aside cubes of roasted winter squash, frisee, and hazelnuts. Guanciale is a fatty cut of pork traditionally prepared in Italy. The meat is cut from the hog's jowls and dried for three weeks. Eww, you say? Taste first, then judge: it was fantastic. Is it worth all the chef's work? Well, to be honest, it tastes like bacon, but very good bacon.