Results tagged “littlegiant”

So far, the reviews have all mentioned that you cook out of a small kitchen here, but I really think you have one of the smallest kitchens in the city back there. It’s just rough. It’s just me and my cook during service. We don’t have room for a kitchen staff, really. I receive deliveries, prep the food, sometimes wash dishes during service. I also cook the food.

The team behind Edible Brooklyn and Edible East End are launching their latest food-focused mag, Edible Manhattan, next week. per Grub Street, there's an in-depth look at the popularity of the Manhattan cocktail by St. John Frizell, a profile of the owners of Little Giant, a day with Nach Waxman of Kitchen Arts & Letters bookstore and a classic quote from Greenmarket farmer Eugene Wyatt: “When I have vegetables for sale at my stand, customers see the lamb on the table and say, ‘oh, you have meat too,’ turning up their noses. I smile and ask if they are vegetarian. I tell them their vegetarianism is healthy, that I like vegetarians, that sheep are vegetarians and I like to eat them.”

Like it or not The Real Housewives of New York are getting air time every Tuesday, and each week they invite the rest of New York (and the world) into a little bubble they call home. Touring private schools for their French-speaking children, toting their kids off to auditions, getting away to the Hamptons and presumbably being "fabulous" at whatever else fills their social schedule.

- NY Mag contemplates an NYC without trans-fats. So very sad.

September 16: Waldemar and Nadia at Telepan - Late Summer Cheeses

Savoy is bringing the beach to the city with their three course Summer Clam Bake. Enjoy littleneck clams on the half shell, a traditional boil with lobster, mussels, kielbasa, potatoes, and corn, and finish off with dessert, a peach and blueberry crumble topped with house made buttermilk ice cream. $40 per person, or an extra $15 will give you a bottomless glass of rose. Every evening during the month of July; 70 Prince Street, at Crosby, 212-219-8570.

Jennifer Lynn, 23. I work as a Personal Chef and in the kitchen of Chef Daniel Boulud's restaurant, Daniel. As a Personal Chef, I prepare six- to nine-course tastings for up to 12 guests in the homes of my clients. I grew up all around the States, but spent most of my time in Orlando. I've lived in the Lower East Side for the last few years, and I think I'll be in New York forever.

September 25-29: Latin Beer Tasting

Little Giant's Scallop & Soybean Succotash