Results tagged “barblanc”

Brooklyn Fare, a new, independent grocery store located in downtown Brooklyn, will open April 22nd at 200 Schermerhorn Street. Owner Moe Issa, a borough native, is working with chef Cesar Ramirez to outfit the 6,000-square-foot space with a deluge of pret-a-manger goods to be available alongside the regular groceries: sandwiches, meatballs, soups, terrines, and so on. The store will sell such a vast amount of cheese and beer it will likely blow your mind. Ramirez has snagged a real sushi chef to make sushi throughout the day (as in, not just some dude to oversee each morning's epic batch of outsourced California rolls that are left to hang out all day in a refrigerated display). The idea here seems to be real food, not boutique food.

Sebastiaan Zijp, chef, Bar Blanc: "I was born in South Africa and lived in West Africa until I was about 8, but my parents—my whole family actually—is Dutch. So this dessert is based on a traditional Dutch dessert called Oliebollen, which we usually eat around the New Year. It translates to "balls of oil"—it's deep-fried dough made with fresh yeast, cream, and lemon zest. In Holland you get it sometimes with currants, and there are lots of variations. I remember going to "oliebollen feestjes" parties where all you do is sit around the fryer.

Eater is reporting that chef Cesar Ramirez is out at West Village restaurant Bar Blanc. Stepping up to the stove will be, like Ramirez, another veteran of David Bouley's restaurants, Sebastiaan Zijp. According to the restaurant’s PR, Bar Blanc’s “partners decided to go their own ways and [the parting is] quite amicable, believe it or not.” Eater cites an additional report in their inbox that “puts the parting at less than ‘amicable,’” and “that it was more of a firing.” Contacted by email about the future, Ramirez confirms the split and writes: “I have no plans yet, but I’m looking for something new, and to take my food in a different direction. My partners and I parted in a good way. I felt it was best for me to move on.”

Cesar Ramirez, the 36 year-old chef at Bar Blanc, doesn’t want to be called a chef. Taking a cue from his mentor David Bouley , he prefers the term craftsman, and insists that his food speaks for itself. Ramirez doesn’t waste a lot of bandwidth talking up his game, bragging about how often and how hard he hits the Greenmarket. In a time when it is not uncommon for chefs to spend their days with a battery of personal assistants riding in taxis from television appearances to book signings, Ramirez seems to spend a lot of time in his kitchen. Last week, he took a few minutes before service at the six month-old restaurant to talk about his menu and his style of cooking.

Today the Times’s Keith Dixon, a self-described “clumsy, overambitious cook,” offers tips for cooking dinner in a crowded city apartment made even more cramped by a newborn baby. Dixon has adapted his cooking technique to accommodate a light-sleeping baby who, awakened by a clattering spatula, derails dinner plans as he and his wife “labor to get her back to sleep.” So he’s evolved into a “Silent Chef” with “ninja stealth” and suggests, among other things, avoiding meats that tend to smoke the place up, trading metal utensils for plastic, and using the stove’s exhaust fan as “a makeshift white-noise machine.”

Frank Bruni, the Times’s top restaurant critic, awards the new 2nd Avenue Deli one star today, which isn’t bad considering it is, despite all the history, still a deli. We popped in there for food and photos just before it reopened at its East 33rd Street location and found the sandwiches (pictured) as monumental as ever; a second visit turned up no sign of the free bowl of gribenes (chicken skin fried in chicken fat) that the owner Jeremy Lebewohl had promised free at every table.

This week in the Times, Bruni one-stars Lebanese Ilili, saying “Ilili is probably the atmospherically grandest excursion into Middle Eastern cooking that New York has ever seen.” While much of the menu is inconsistent, he loves the kebabs and kaftas. Says the service is “occasionally confused.” And get the essmalieh for dessert.

This week in the Times, Bruni one-stars Mesa Grill (pictured), knocking the restaurant down from the two stars given it by William Grimes in 2000. Says that while the Bobby Flay restaurant “has considerable charms… on balance [it] presents only flickers of the excitement it did [when it opened] in 1991… It’s an overly familiar, somewhat tired production. More to the point, it’s an inconsistent one.”

This week in the Times, Bruni one-stars Primehouse New York . Calls it “an estimable [steakhouse], with virtues that will rightly earn it the affection of many discerning carnivores and give it a solid chance in a competitive field.” On the downside, the quality of the meats isn’t always quite what it should be, service is uneven, and beyond the steaks, the menu doesn’t have much to offer.

Kuta Satay House & Wine Bar: Taking its name from the tourist beach town in Bali, Kuta Satay House (pictured) is bringing its modern Southeast Asia menu to the Lower East Side. The main attraction here are the skewers, such as short ribs with asian pears and sesame barbeque sauce. Entrees emphasize seafood and steak, but there’s also a spicy duck curry and side dishes like garlic fries. 65 Rivington St, (212) 777-5882.