Results tagged “oysterbar”

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.”

• Today on the Gothamist Newsmap: a serious trauma at East 16th St. and Moore Pl. in Brooklyn, a water search at Kosciusko Bridge in Brooklyn, and a bank robbery on Lexington Ave. in Manhattan,
• Maharishi Mahesh Yogi, who popularized transcendentalism in the West with the support of The Beatles, died yesterday at an undetermined age.
• Postmodern reality at its best: Silvercup Studios, where "Gossip Girl," is filmed could actually become an educational institution.
• A Whole Foods location is opening in Gowanus, Brooklyn, after groundbreaking last spring and much consternation.
• Going against the grain of many city mayors who are declaring their municipalities a safe haven for illegal immigrants, Mayor Mark Boughton of Danbury, CT wants to align his police force with federal law enforcement to crack down on undocumented workers.
• Brooklyn's 4th Ave. has undergone a dramatic transformation over the last five years. The new-and-improved version seems equally unimpressive to some.
• Customers at the Grand Central Oyster Bar who want to order New England clam chowder will have to ask for "Giants Clam Chowder" this week.
• Big Brother is a salesman. He wants to follow you to sell you stuff.

Mayor Bloomberg and Mayor Thomas Menino of Boston are putting it all on the line for Sunday's Super Bowl. After winning the awful bet from Green Bay, Bloomberg has a lot more riding on the line when the Giants face off against the Patriots this weekend. As is the custom when the playoffs roll around, the mayors of the teams participating decided on a friendly food wager. The stakes, or should we say steaks, are upped in this bet as the Vince Lombardy Trophy are on the line.

A welcoming red and white striped awning dawns the name of the Cornelia Street Cafe, a longtime West Village fixture with artist roots that recently celebrated its 30th birthday. Located on a "mini restaurant row" including the teeny Le Gigot, Home, and Pearl Oyster Bar, the cafe is much more spacious than its neighbors with four separate rooms on two floors, each dotted with the work of local artists. Though the West Village today is not the Village of 1977, artists still come and go from the Cornelia St. Cafe with fervor-- for the food, for the performance, or for both. The cafe continues to host nightly events and over the years has acted as stage to poet and senator Eugene McCarthy, members of the Royal Shakespeare Company, the Songwriters Exchange, and during the next week Eve Packer, a duo of Sondheim-singing sisters, and Cassorla are scheduled to perform.

Got a tidbit for us? Send it to the feedbag.

8th Street Wine Cellar: This long awaited cozy wine bar is a welcome addition to the block between 5th and 6th Avenues in Greenwich Village. Union Square Cafe alums Michael Lagnese and Jonny Cohen are offering an excellent and diverse selection of wines both by the glass and by the bottle, in addition to a full bar, and have a tasty-looking small plates menu, featuring cheese, charcuterie, oysters sandwiches, and even pigs in blankets. 28 West Eighth Street, (212) 260-9463.

Frank Bruni, in the Diner's Journal, waxes poetic about the oysters at Wild Salmon and Aquagrill, and discusses the reasons why he often disobeys the "rule" that one is not supposed to eat oysters in months that don’t have an ‘r’ in them. We're with Frank on this one. We love oysters in the summer. The platter above was from a recent oyster happy our at P.J. Clarke's downtown. They were cheap, but didn't hold a candle to ones we've had at Aquagrill, Blue Ribbon or Pearl Oyster Bar.

The folks at Lobstergram sent us one to try a while back. And what is a Lobstergram, you might ask? It's a package containing two live lobsters and all the basic acoutrements you'll need to cook and eat them -- you supply the pot (there's even an option to get the pot sent along as well). The box arrived one night when we got home from work, and we recruited a friend to help us with the process.

• Over 120 waiters from Sparks Steakhouse, both current and past employees, have been permitted to join a class-action lawsuit in federal court over money alleged to have been deducted illegally from tips. The plaintiffs' lawyer classified it as "the largest class-action ever against a restaurant." [NY Post]
• Pete Wells chimes in on the lobster roll legal battle between Rebecca Charles and Ed McFarland, and focuses for a moment on the fiduciary duty aspect of the claim rather than the intellectual property issues: "In legalese, a 'fiduciary duty' is like a kind of loyalty that you owe somebody who places their trust in you. You’re not supposed to put your own interests above theirs. . . . Ms. Charles’s lawyers are arguing that as sous chef of Pearl Oyster Bar, Mr. McFarland had a fiduciary duty to the restaurant." [NYT Diner's Journal]
• A former executive from Cipriani got sent back to the slammer yesterday for filing false insurance claims. He had previously served time for tax evasion and racketeering. [NY Daily News]
• The sushi spreadsheet has been updated for 2007! [Snack]
• And food-lovers are going crazy for Ratatouille, Pixar's latest animated blockbuster, featuring a rat (modelled after the likes of the French Laundry's Thomas Keller) who dreams of being a chef. [NY Daily News]
Continue reading "Tidbits: Litigious Edition"

In case you missed it, earlier this week, Rebecca Charles, owner of Pearl Oyster Bar, filed an intellectual property suit against former sous-chef Ed McFarland, alleging that he had stolen recipes and design ideas when he opened his new restaurant, Ed's Lobster Bar. Here's what has gone down since then. Ed held a press conference. Grub Street describes Ed's response: “I am deeply saddened to learn that Rebecca Charles has brought an action against me,” McFarland announced. “I believe her action has no merit. I harbor no ill will and wish her safely to port.”

Rebecca Charles, NYC lobster roll pioneer and owner of Pearl Oyster Bar will do whatever it takes to protect the formula she has created to make Pearl such a success. She has brought suit in Federal court against Ed McFarland, her former sous chef and owner of Ed's Lobster Bar, claiming that he copied “'each and every element' of Pearl Oyster Bar, including the white marble bar, the gray paint on the wainscoting, the chairs and bar stools with their wheat-straw backs, the packets of oyster crackers placed at each table setting and the dressing on the Caesar salad," amounting to a theft of Charles' intellectual property.

The story: a man walks into a clam bar and orders a plate of fried clams, and the confusion begins. “Fried clams” can refer either to squiggly strips a la HoJo’s (RIP), or clam bellies. Otherwise known as Ipswich clams, bellies refer to the shucked ball-and-chain shaped whole bivalve, minus the clam’s soft shell. In its fried form, Ipswich clams are harder to find. Regardless, there are few restaurants that serve fried clams in either form; those that do include the array of boutique oyster bars in Manhattan, and Brooklyn Fish Camp. Also in Brooklyn is the passable but nonetheless iconic Randazzo’s of Sheepshead Bay. For summer, in season clams are starting to appear on special menus: this week, Country is doing an upscale take on clam shack food, serving fried Ipswich bellies with local flounder, sauce gribiche, and frisee salad. And starting July 6th, Savoy will once again offer its special fixed-price summer clambake menu ($60, with clams on the half shell). Meanwhile, up north, the blenders and kitchens at Johnny’s Famous Reef and the rest of City Island’s fish houses are about to go into deep fried overtime. Summer is your best chance to get some real fried clams.

• Hate airport food? Well, if you're flying out of JFK, they've just opened a Balducci's in Terminal 2. We're also partial to the Cibo Express in Terminal 6, pictured at right. [New Yorkology]
• What happens when you mix chefs, booze, fire, and egos? A mess, some broken glass, and an accidental stabbing. Seems that Marco Pierre White was demonstrating a flaming Sambuca trick to Mario Batali, Tony Bourdain and others at the Spotted Pig when things went awry. [NY Post]
• Herring, herring, and more herring. 'Tis the season at The Oyster Bar and Aquavit. [Eat for Victory]

If you've ever been to Pearl Oyster Bar, you might recognize Ed McFarland, who was the sous-chef there for six years. Ed has now struck out on his own with Ed's Lobster Bar, a spot for "New York seafood cuisine inspired by New England's long tradition."

The Securities and Exchange Commission charged 14 people in an insider trading ring that involved coded text messages on disposable cell phones, information from a Morgan Stanley lawyer, and secret meetings at the Oyster Bar. Wonder if they also shared information via the Whispering Gallery, too.

- We can't even begin to tell you how excited that Michal Psilakis' gnudi recipe was featured in January's Bon Appetit, which arrived in our mailbox last night. We've been to dona a handful of times, and have been compelled to order it each time. The gnudi themselves are pillowy and light, while the earthiness of the truffle and mushroom-infused sauce is a perfect match for the sage and crisp pancetta. We can't wait to try it at home!

Ever open a bottle of champagne, only to have the contents bubble up and spill over, leaving you with a significant amount less than you started with? Gothamist recently learned a new trick to deal with this problem. Hold the bottle of champagne at a 45 degree angle when you pop the cork (which should be done very very gently, with as little noise as possible). Any bubbles that ensue will go straight up, but as the bottle is at an angle, they'll hit the glass side of the bottle and subside, instead of spilling out. Cheers!

Just wait until you see how many calories are in your dinner. The New York City Board of Public health is considering requiring the city's restaurants to list calories on their menus. Our initial thought was panic -- do we really want to know how many calories are in that delectable lobster roll from Pearl Oyster Bar or the addictive fried chickpeas at Tia Pol? Not really. But then we read the proposed regulation a bit more closely: "such a requirement can only be implemented for food items that are standardized with regard to portion size, formulation, and ingredients. Therefore, it is expected that the proposal would apply only to the approximately 10% of New York City food service establishments that serve food menu items in portions that are standardized for size and content." Whew.

Savennieres. It’s not a wine that you hear about everyday. This little area in the Loire Valley produces some of the greatest wines from the Chenin Blanc grape. But likely due to its small size (both geographically and in terms of producers) and the lack of hype surrounding the Chenin Blanc grape, it easily falls under the radar for most wine enthusiasts. But those who happen across a Savennieres quickly champion the cause. Maybe it’s the complexity and concentration of the flavors or just a pleasant departure from the more common oakey and fruity wines, but once you get to know Savennieres you find yourself seeking them out with a persistence typically reserved for those long lines outside Shake Shack or a table at Pearl Oyster Bar (and yes, Savennieres goes great with the lobster roll).

Jordan’s Lobster Dock seemed like it would be right up my alley. It’s been open since Lou Gehrig was playing first base for the Yankees. There’s outdoor seating. It’s hidden on a side street in the old waterfront neighborhood of Sheepshead Bay. They proudly boast there is “No Tipping” necessary because of the cafeteria style setup. And they serve loads of seafood. Martin Scorsese even attached his name to a Danny Aiello movie about the place.

June 29: At the Table: Celebrating Women Chefs & Restaurateurs

With all this global climate chaos, it almost seemed weird that summer arrived perfectly on schedule this year. The first truly hot, sticky, muggy days of the year came over Memorial Day weekend the way the lord intended when He created barbeques, day games, and ice cream trucks. And while summer means boiling apartments and gushing fire hydrants in the more densely populated parts of New York, it means sun tan lotion, body surfing, and the 101 Deli in the best corner of Queens.

For expat Southerners in the city, good fried chicken is something of a holy grail. There are a few decent contenders—Mama's Food Shop and Maroons, for example. But too often Southern cuisine is treated dismissively, as slop only to be mass produced. Now at last, a chef with a fine sensibility is doing it right. Dirty Bird is a new takeout spot specializing in fried chicken, and the verdict is in: This is the real deal. In the kitchen is Allison Vines-Rushing, a Louisiana native and a recipient of a James Beard award for rising chef. Formerly at Jack's Luxury Oyster Bar, she is now bringing it to the people at this tiny storefront. Sound familiar, Danny Meyer? We could have another Shake Shack on our hands.

The food world can be a rough place. Restaurants and markets come and go with the blink of an eye -- your favorite place can be there one minute and belly up the next. This week, we've got good news and bad news, take your pick.

This time of year when the wind chill often makes walking the streets an onerous prospect, we at Gothamist tend to wimp out a bit. We transform into mole people and duck underground, devising new routes that involve as little of the freezing cold as possible. There are some nice surprises to be found along the way though. Take for instance the to-go window at the Oyster Bar at Grand Central Station. (It opens on to the ramp that leads down to the main dining concourse on the lower level.) Stop by any weekday around lunchtime, and you can sample from an abbreviated version of the grand old restaurant’s colossal seafood menu.

Thanks to the folks at New York Mag for bringing this one to our attention. Tia Pol's Chef Alex Raij is putting together a Valentine's day menu that contains loving tributes to her favorite dishes throughout the city. Some of Alex's favorites are ours too: Banh Mi So 1's amazing sandwiches, Pearl Oyster Bar's lobster rolls, 'ino's truffled egg toast, and Momofuku's pork buns. For each dish, she creates her own variation.

New York Metro rounds up some restaurants where you can warm up in front of the fire when it gets cold and snowy outside, including Per Se (if you can snag a reservation), and Savoy (the cheeseburgers there are divine, by the way). We'd like to add a few to the mix, including the delightful and cozy Applewood in Park Slope (get the butter-poached lobster), the back room in the Art Bar (for drinks), and the quaint Jack's Luxury Oyster Bar (although we haven't been there since Maxime Bilet took over the helm from Allison Vines-Rushing). Other fireplace suggestions?

A Gothamist reader tipped us off and Florence Fabricant confirmed that Black Pearl, the New England style clam and lobster shack in the back of the East Village bar, Julep has closed. We will mourn quietly and head back to Pearl Oyster Bar.