DOH Shows Mercy on Oyster Bar, Closes Les Deux GaminsAmong the cited violations were improper plumbing, conditions conducive to vermin, evidence of flies in food areas, bare contact with uncooked food (please, it’s an oyster bar), and food not cooled by an approved method.
Neighborhood Watch
Bice的新米兰小酒馆在西部中城开放；加里·罗宾斯（Gary Robbins）准备Bedford-Stuyvesant: Egg didn’t make this list of top southern eats, but Five Spot Soul Food at 459 Myrtle Avenue was picked as a fave since dishes like Kentucky Turkey Chops and Charleston Low Country Smothered Chicken “sound good” even if they’re not necessarily authentic classics. [Gridskipper] Chelsea: Klee Brasserie’s open for brunch and dinner on Easter, and you can order the “Thinly Sliced Easter Ham & Bio Egg,” which combines honey-glazed ham, deviled eggs, and capers, at both seatings. [Grub Street] Lower East Side: The new vegetarian restaurant Broadway East adds to its sustainability cred by featuring local beer and wine. [Zagat Buzz] Midtown East: The first soft-shell crabs of the season are now available at the Oyster Bar. [Grub Street] Midtown West: Bistro Milano from team BiCE has opened at 1350 Sixth Avenue, and sidewalk seating opening this spring will double the restaurant’s 70-cover capacity. [TONY] West Village: “Chef Gary Robins was the best thing to happen to the most recent Russian Tea Room relaunch. So, naturally, he was fired.” But, you’ll be able to taste his cooking downtown this spring, when rustic restaurant Sheridan Square opens at 134 Seventh Avenue South. [Bottomless Dish/Citysearch]
Mediavore
Kobayashi可能不会捍卫他的热狗头衔；牡蛎酒吧有史以来最好的一年小林正遭受关节炎在他的下巴nd may not be able to compete in the Hot Dog Battle of the Century on the Fourth of July. [Gothamist] Related: New York Hot-Dog Eaters Take It to the Next Level Chefs debate what Paris Hilton’s first post-release meal should be: Amalia’s Ivy Stark says salmon, but Wolfgang Puck says pasta. [E!] Grand Central Oyster Bar had the best year in its history, raking in $14.2 million. A post-fire renovation in 1997 helped a lot. [NYP]
用户指南
不要告诉阿尔·戈尔：软壳螃蟹已经在这里When, in the very first week of March, soft-shell crabs appeared at the Grand Central Oyster Bar, they seemed as unnatural as two-headed kittens. These molted creatures, normally a summer treat, have been appearing earlier and earlier. (The Oyster Bar folks claim they’ve cornered the winter market.) Are they a product of …全球暖化? And are these freaks any good? We asked David Pasternack, executive chef at Esca and our adviser on all things briny.
今晚吃什么
牡蛎酒吧现在在Shad Roe游泳Cole Porter immortalized the eggs of the Atlantic Shad in “Let’s Do It” — “Waiter, bring me shad roe” — and New Yorkers have treasured them for generations. Yesterday, the fish arrived at Grand Central Oyster Bar bearing their precious cargo of firm, nutty-tasting eggs. As for the herringlike fish itself, it’s bony and hard to prepare, and for those reasons not prized. It does have devotees, though, and they take it without any sauce or seasoning. The Oyster Bar serves boned shad with bacon and tomato. In Season: Shad Roe [NYM]
本周吃什么
纽约牡蛎很胖牡蛎出生于夏天，冬季开始时会变得友善和胖。This year has brought an especially good crop of New York varieties: Pine Island, Fisher’s Island, Blue Point, Great South Bay, etc. They’re all the same species (Crassostrea virginica), but their flavors are marked by the waters in which they’re raised. Here are three top places to slurp your share of the local abundance.
Gobbler
Best Seats in the House: Where to Eat at the Bar甚至在JoëlRobuchon和他以酒吧为中心的L'Atelier到来之前，古老的城市餐饮传统都在经历了很大的文艺复兴时期。那么为何不？坐在凳子上时吃饭是一种独特的纽约体验。这是欢乐，权宜和公共的，但以孤独的方式。Gobbler遇到了华尔街主角，前– Cia代理商和餐厅酒吧皇后区的Loquacious Bookies。您不必与Sniveling的服务员打交道，也不必在小费上过度付出努力，这通常是一个非常方便的借口，可以真正喝醉。这是Gobbler最喜欢的Barfly目的地。
