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Alex Stupak

  1. openings
    Alex Stupak’s New Restaurant Is Devoted to ‘American’ Cooking The modernist chef opens Mischa in midtown.
    ByJoshua David Stein
  2. sweet tooth
    In Praise of the Long Dessert Menu Dinner is never more fun than when there are a dozen sweets to choose from.
    ByNikita Richardson
  3. the future of food
    What Will Dinner Look Like in 2029? Ten chefs cook their vision of the future.
    ByAlan Sytsma
  4. openings
    The Newest Empellón Features Cheeseburger Tacos and Mexican ‘Mozzarella Sticks’ Chef Alex Stupak’s second location of Empellón al Pastor opens this week.
    ByChris Crowley
  5. the dish
    Empellon的水果甜点板需要一个安全的选择to a Whole New Level The seasonally rotating showstopper, currently made with Tristar strawberries, mimics a crushed-ice shellfish platter.
    ByRobin RaisfeldandRob Patronite
  6. empire building
    The Hidden Risks of Writing a Cookbook The cookbook business has a reputation for being strong and lucrative — a smart career move for any chef. The reality burns.
    BySierra Tishgart
  7. restaurant review
    Review: With His Posh New Midtown Empellón, Alex Stupak Means Business The menu at this ambitious outlet includes a variety of creations calculated to appeal to this new, upscale dining terroir, including $125 fajitas.
    ByAdam Platt
  8. closings
    Alex Stupak Will Close Empellón Cocina This Week In an open letter, the chef writes, “This is not the tale of a greedy landlord or a rent hike.”
    BySierra Tishgart
  9. first bite
    These New Fajitas Cost $125 — Are They Worth It? Chef Alex Stupak’s latest creation involves A-5 beef and a hefty price tag. Our critic offers his take.
    ByAdam Platt
  10. openings
    This ‘Avocado’ Is Actually an Ambitious New Dessert Alex Stupak has some surprises in store at his new midtown restaurant, Empellón .
    ByChris Crowley
  11. The Future
    Platt: How Food Blogs Redefined Dining Forever On Grub Street’s tenth anniversary, Adam Platt says restaurants are more diverse, more democratic, and more accessible than ever before.
    ByAdam Platt
  12. fall preview 2016
    Empellón Will Expand to Midtown This Fall With two floors and 150 seats, the Madison Avenue location will function as chef-owner Alex Stupak’s brand flagship.
    ByRobin RaisfeldandRob Patronite
  13. Two Pastry Experts Dreamed Up This New Ice-Cream Taco Corn ice cream, a masa-waffle shell, and roasted corn caramel.
    BySierra Tishgart
  14. Interviews
    Alex Stupak Explains Why He’ll Open His Next Restaurant in Midtown “It’s a risky place because the rents are crazy high.”
    BySierra Tishgart
  15. Interviews
    Alex Stupak and Albert Adrià on Empire-Building and Experimental Cooking “Chefs here aren’t opening new restaurants; they’re making fried-chicken sandwiches.”
    BySierra Tishgart
  16. Cheese Please
    Alex Stupak Will Serve Fancy Queso at Empellón Cocina The restaurant reopens tonight.
    BySierra Tishgart
  17. Menu Changes
    Alex Stupak’s New Tasting Menu The chef will slowly roll out the new format after the restaurant reopens on April 28.
    ByRob PatroniteandRobin Raisfeld
  18. Critiques
    Serious Pastry Chefs Taste-Test the New Red Velvet Oreos “I thought they’d be redder.”
    BySierra Tishgart
  19. Interviews
    Talking to Bayless and Stupak “We’re starting to see that the population is catching up.”
    BySierra Tishgart
  20. Wings
    Alex Stupak, Dan Kluger, Alain Ducasse, and a Lot More Chefs Are Opening at Mario Carbone, Marc Forgione, Amanda Cohen, Kevin Pemouile, too, and that’s just the beginning.
    ByHugh Merwin
  21. Dinner Parties
    How Alex Stupak Makes Lamb Barbacoa Tacos for 30 People The lamb is rubbed with adobo sauce, enveloped in banana and avocado leaves, and left to steam slowly for six hours.
    ByGillian Duffy
  22. Influencers
    Legacies: Iconic Chefs Remember wd~50’s Most Influential Dishes A look back from David Chang, Daniel Patterson, René Redzepi, and more.
    ByVicky Gan
  23. Noticed
    The Growing Cult of the Black-Gloved Chef “I got them because I think they look badass.”
    ByHugh Merwin
  24. Openings
    First Look at Empellon al Pastor, Now Open in the East Village Alex Stupak has flung open the doors of his much-anticipated bar-tortilleria in the East Village.
    ByRob PatroniteandRobin Raisfeld
  25. News
    Rick Bayless Will Cook in New York With Alex Stupak Next Month The chefs will team up for one night only.
    ByHugh Merwin
  26. Tacos
    5 Things Alex Stupak Learned About Tacos al Pastor in Mexico The biggest takeaways that the New York chef will apply to his own version of the iconic street food.
    ByRob PatroniteandRobin Raisfeld
  27. Fall Preview 2014
    Al Pastor Tacos Will Be the Main Attraction at Alex Stupak’s Empellón al The idea is to strip everything down to the bare minimum.
    ByRobin RaisfeldandRob Patronite
  28. Menu Changes
    Alex Stupak Launches Five-Course Dessert TastingTonightat Empellón It can be all yours for $45.
    ByAlan Sytsma
  29. Let’s Get Nixtamal
    We’re Entering the Era of Next-Level Tortillas Is fresh masa the new fresh pasta?
    ByClint Rainey
  30. Interviews
    Sweet Talk: Chefs Chew Over New York’s Changing Dessert Landscape Karen DeMasco, Alex Stupak, Brooks Headley, and many others speak up.
    BySierra Tishgart
  31. Video Feed
    Watch a Quartet of Super Chefs (and a DJ) Battle in a Nacho Cookoff Can Alex Stupak defeat Wylie Dufresne, Michael Anthony, Seamus Mullen,anda food-loving DJ?
    ByAlan Sytsma
  32. Coming Soon
    CB3 Gives Alex Stupak the Green Light He has a liquor license for his upcoming restaurant on St. Marks Place.
    BySierra Tishgart
  33. Slideshows
    Inside the Kitchen for an Alex Stupak and Grant Achatz Thanksgiving Grub Street captured the chefs putting together a monumental holiday feast.
    ByGrub Street
  34. Interviews
    Alex Stupak and Grant Achatz on Managing Talent and Creating a “Once you get a restaurant … you want to control every facet of it. But you very quickly realize that it’s impossible.”
    ByAlan Sytsma
  35. Foodievents
    Grant Achatz and Alex Stupak Extend ‘Push Project’ 他们会做饭themeless周五的晚餐。
    BySierra Tishgart
  36. Vamonos
    Grant Achatz Will Cook at Empellón Cocina Next Month Get ready to push.
    ByHugh Merwin
  37. Staffing Issues
    Talent Shortage: Why New York’s Chefs Can’t Find Enough Good Cooks There’s never been a better time to eat in New York — too bad the explosion of restaurants has made it harder than ever for chefs to staff their kitchens.
    ByClint Rainey
  38. In Season
    In Season: Alex Stupak’s Green-Onion Salad The Empellón Cocina chef’s take on the Mexican street-food snack cebollitas.
    ByRobin RaisfeldandRob Patronite
  39. Interviews
    Alex Stupak and Chris Cosentino on Connecting via Twitter, New Restaurants, and “If we can’t learn from each other, we’re just arrogant and ignorant.”
    BySierra Tishgart
  40. Leftovers
    Tickets Still Available for the Push Project at Empellón Cocina; Fried Frog Plus: A Dr. Oz magazine, and more, in today’s Leftovers.
  41. Recipes
    Learn How Alex Stupak Makes His Flour Tortillas It was actually his pastry-chef wife, Lauren, who perfected the recipe.
    BySierra Tishgart
  42. Quote of the Day
    Alex Stupak Has Big Plans We wouldn’t expect anything less.
    ByHugh Merwin
  43. Ooh La La
    Check Out the Chefs’ and Restaurateurs’ Looks at Last Night’s Silk suits, Air Jordans, strapless dresses, and more sartorial choices from last night’s big event.
    ByGrub Street
  44. Slick
    Tien Ho, Alex Stupak, and More Are Your Latest Hot Stuff Chef-Models Forget Restaurant Week, it’s Fashion Week for chefs.
    ByHugh Merwin
  45. Happy Anniversary
    Last Night Wylie Dufresne’s Former Chefs Celebrated wd~50 With Squid and Also, Tosi made an oozing American cheese dessert.
    ByHugh Merwin
  46. Anniversaries
    A Decade of Influence: The wd~50 Family Tree In the ten years since Wylie Dufresne opened his groundbreaking restaurant, his staff has helped redefine New York City’s food landscape.
    ByJordana Rothman
  47. The Pass
    Where the Ramps Are: Restaurants Serving Spring Vegetables Right Now Morels, fiddlehead ferns, stinging nettles, and more foraged sticks than you can shake a stick at.
    ByHugh Merwin
  48. Other Magazines
    Here areFood & Wine’s Best New Chefs 2013 Danny Bowien, Alex Stupak, and Michael Voltaggio are all on the list.
    ByAlan Sytsma
  49. Party Time
    Two Special Guest Dinners: Chris Cosentino at Empellón Cocina; Tosi, Mark your calendars. Save your paychecks.
    BySierra Tishgart
  50. Loss Leaders
    Alex Stupak’s ‘Push Project’ Won’t Make Any Money, But A little destruction is a good thing every now and then.
    ByHugh Merwin
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