Bruni at Double CrownThe ‘Times’ critic was spotted there last night, sending the kitchen into overdrive.
经过丹尼尔·毛雷尔
NewsFeed
Bartenders Reassert Stylishness in the Face of Chef Dandyism昨天，我们继续惊叹于厨师已经成为时尚的信标，但我们都知道调酒师是真正的脚步。像吉姆·迈恩（Jim Meehan），萨莎·佩特拉斯克（Sasha Petraske）和大卫·旺德里奇（David Wondrich）这样的人都不在等待格言orEsquireto doll them up — in fact, as evident from aTime Outhow-to on cocktail dandyism, even Toby Maloney, the guy who’s responsible for the mai tais and Zombies at the Rusty Knot, wouldn’t be caught dead in a Hawaiian shirt.
NewsFeed
Time to Start Thinking About A Taste of New YorkAnyone involved with the madness that was A Taste of New York last year won’t need much convincing to go back. (We gave a hint of the proceedings the next morning.) This year, 40 major restaurants will serve their best, champagne will flow like Red Bull during finals, and everyone will dress well. (No promises for Bill Telepan.) The 2007 Taste of New York will be held November 5 at the Puck Building. General admission is $145; the VIP Preview preceding the event is $200. Tickets are on sale now. 2007 Taste of New York Related: More Than Just a Taste of New York
Neighborhood Watch
Women Chefs Congregate in Chelsea; Sam Mason Has Fans on the LESChelsea: 25 women chefs including Anita Lo and Del Posto pastry chef Nicole Kaplan will cook at a cancer benefit at Pier 60 on Monday. [Restaurant Girl] Related: Women Chefs Come Out in Force For Benefit Flatiron: Hill Country hosts 4-Foodies on September 18 for the online group’s second tasting event. [4-Foodies] Harlem: Mexican street vendors will prepare the fare at Restaurante La Hacienda on September 19 for a Tamale and Tequila Tasting organized by the non-profit group Esperanza del Barrio. [Uptown Flavor] Lower East Side: Tailor gets high marks from opening-night diners who may not have understood the menu, but appreciated the results. [Eat for Victory/VV] Midtown West: A food cart on 46th Street at Sixth Avenue is serving up special Ramadan “break-the-fast” boxes. [Midtown Lunch] Tribeca: Cognac week at Brandy Library means free tastings every night from 6 p.m. to 9 p.m. through Saturday.
The In-box
Bialy Expert Says Kossar’s Not Quite the Final Word on BialysIn our tribute to Kossar’s bialys yesterday, we pointed to the imprimatur of the august Mimi Sheraton, whose bookThe Bialy Eatersis the definitive work on the subject. Well, the last we heard, Sheraton loved the place. But no more, apparently: “The Book was written a long time ago and times change, as do bialys,” Sheraton writes. “[Kossar’s makes them] barely with any onions and much too soft, bland and puffy, often with barely defined center wells. The only thing I buy there now are mini-discs, i.e. miniature pletzels, with poppy seeds and, with luck, onions.” So there it is. We’ll probably still go on eating Kossar’s bialys, but now with a diminished sense of triumph. Live and learn. But, Sheraton tells us, there is hope for a new yardstick bialy.
Neighborhood Watch
‘Top Chef’ Open Call to Be Held in Soho阿斯托里亚（Astoria）：法国 - 亚洲餐厅小酒馆33供应啤酒，葡萄酒，清酒和鸡尾酒，因为其酒许可证已经通过。[阿斯托里亚的乔伊]鲍勒姆山：史密斯街可能会得到麦当劳。[遏制]金融区：花费10美元，您可以在Cordato熟食店的午餐中添加非法圈舞。[WCBSTV]地狱的厨房：港口管理局的7-11在7月剩余的时间里变成了Kwik-e-Mart，以推广新的Simpsonsmovie and is even selling Blue Woo Hoo! Vanilla Squishees and KrustyO’s cereal. [7-Eleven] Soho: Pinkberry open at 41 Spring Street! [Eater] Open call for the next seasonTop Chef将于7月22日上午10点至下午4点在法国烹饪学院举行。[Bravo]
开口
Park Slope Gastropub在水龙头上供应吉尼斯 - 作为泡沫！A few months ago, we alerted you that the “gastropub” phenomenon, deftly explored by Rob and Robin, was infiltrating Park Slope. Well, on February 21 the eagle lands in the form of Alchemy, the love child of former Lucky Strike barkeep Kevin Read and Jared King, previously a chef at Peacock Alley, Windows on the World, and Oceana. Their collection of antique jars isn’t the most impressive in town (guys, how could you let Simon Hammerstein beat you? Those things come so cheap at the Seventh Avenue flea market), but the menu, available for you here exclusively, is nothing to scoff at. Hanger steak served with bone marrow? Scallops with acorn-squash purée and Guinness froth? Cuttlefish with chorizo-oil mayonnaise? O’Connor’s across the street better step up its game — bar nuts ain’t going to cut it anymore.—Daniel MaurerEarlier: The Slope Gets Gastropub — With Garden, Perfect for Six Months From Now
