Results tagged “adamperrylang”

The gang at Eater has set up a blogger lounge, complete with laptops galore and shiny red espresso makers pumping out much-needed caffeine, as a central wifi hotspot for the food bloggerati to interact with chefs and other food festival notables. The Rachel Ray fly-by was earlier today, but right now Chef Alex Guarnaschelli of Butter (and soon-to-be of Food Network fame with her new show, The Cooking Loft) is in the house, along with Food & Wine Mag editor Dana Cowin and Mr. Murrays Cheese himself, Rob Klaufelt (armed with some serious goodies). And earlier, Adam Perry Lang discussed last night's Burger Bash and his favorite burgers.

           

The aroma of cooking meat wafted as far as the BQE from the NYC Wine and Food Festival's Rachael Ray Burger Bash last night. Throngs of meat-lovers descended upon the Tobacco Warehouse to sample 18 burgers and vote (by text message) for their favorite.

So apparently we were the last ones to know that Frank Bruni is gay (see "Mrs. Bruni" comment last week). But as we know from his one-star review today, that didn't stop him from taking in the sights while dining at Robert's Steakhouse in the Penthouse Executive Club.

When Gothamist friend and barbecue champion Adam Perry Lang of Daisy May's BBQ invited us to a party, how could we say no? It had been way too long since we had last enjoyed Adam's sweet and sticky Kansas City ribs and his tender smoky brisket, not to mention that we had to hear about his latest escapades.

We were a little worried about the rain, and were in no mood for crowds like the ones at the Big Apple Barbecue Block Party, so we headed over to Blues, BBQ and Fireworks on Pier 54 on the early side to get our meat fix for the day. Thankfully, the lines were minimal so we headed over to Daisy May's BBQ USA for our first stop -- some Kansas City Sweet and Sticky Pork Ribs and a Carolina Pulled Pork sandwich. When we stopped to say hello to Daisy May's Adam Perry Lang, he was chatting with Chris O'Neill from Virgil's Real BBQ.

Daisy May's BBQ turned one yesterday, and chef Adam Perry Lang plans to celebrate this Wednesday with champagne and by taking down the "grand opening" banner -- guess it's time, huh? Adam has grand plans for Daisy May's second year, including offering a football tailgating special this fall.

Our favorite local BBQ mastermind, Adam Perry Lang of Daisy May's, is profiled today in the Times Dining section. Alex Witchel looks at his work not only at Daisy May's but also at Robert's Steakhouse, the delicious and well-received steak joint at the Penthouse Executive Club (read: club where executives are entertained by exotic dancers), perhaps the first meat market where you can eat meat, plus his culinary credentials gathered from NY (Daniel Boulud, Les Halles, Chaneterelle), Paris (Guy Savoy), and Santa Fe (for a little BBQ). We wonder if Frank Rich demanded to accompany Witchel to Robert's Steakhouse - he was the "Butcher of Broadway," you know.

Daisy May's BBQ
Where there's BBQ, Gothamist will try to eat it. This time, we go to Hell's Kitchen.

Gothamist is so jealous of the Times' Julia Moskin, as she gets to write an article about how real pit barbecue has made its way to New York. The vagaries of what barbecue is are touched upon (even a statement like "barbecue is meat cooked by indirect heat and smoke" causes a lot of debate) but the focus is on the New York restaurants that do offer pit barbecue. According to Moskin, Daisy May's, Blue Smoke and the upcoming Pearson's Texas BBQ on the Upper East Side are the only BBQ restaurants that cook "exclusively" with wood. And while barbecue authority Robb Walsh says, when asked if NY's barbecue can go head to head with Texan 'cue, "Let me put the question in New York terms: If you filtered Houston city water so it was the same as New York tap, and used the same flour, and brought in the same ovens, could you make authentic New York bagels in Texas? Yes, and no," we say, who cares - we'll take what we can get!

Yesterday's Times Dining piece about the ex Daniel/Mozu chef who opened up the Hell's Kitchen BBQ joint, Daisy May's USA BBQ (623 Eleventh Avenue, at 46th Street, 212-977-1500), makes us wonder if there's a movement by swank restaurant chefs to specialize in approachable foods and sell in approachable settings (storefront, van off the highway). Maybe all the good spaces on Smith Street, Fifth Avenue (Park Slope), and Lafeyette have been taken. Or maybe it's more fulfilling to feed the masses than in overly precious settings. Either way, Gothamist will take it, especially Adam Perry Lang's "irresistibly lush and smoky beef short ribs, chicken that is moist with a little kick, succulent Kansas City-style ribs and chunky pulled pork" at Daisy May's. Time for a food field trip.