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Marco Canora

  1. 在地下met quick bite
    Marco Canora Is Making French-Bread Pizza on She Wolf Bakery Baguettes Proust had his madeleine, for Marco Canora it’s Stouffer’s pepperoni FBP.
    By Rob Patronite and Robin Raisfeld
  2. interviews
    Marco Canora Is Ready For a Little Optimism “We need some encouragement, and we need some positivity.”
    By Adam Platt
  3. openings
    Brodo Broth Shop Takes the Bone-Broth Movement to a New Level Get ready for bone broths spiked with “quality fats” — like spiced butter, bone marrow, and coconut oil — that get frothed up with immersion blenders.
    By Rob Patronite and Robin Raisfeld
  4. Openings
    Zadie’s Oyster Room Is the Single-Concept Restaurant You Actually Want A closer look at Marco Canora’s new menu.
    By Sierra Tishgart
  5. The Dish
    Zadie’s Oyster Room Opens Tonight With These Butter-Steamed Oysters They’re just one of the seven different bivalve preparations on offer at Marco Canora’s new spot.
    By Robin Raisfeld and Rob Patronite
  6. Makeovers
    Take a Look at Hearth’s Modern New Look and Menu Marco Canora has added rye-berry risotto, smoked Spanish mackerel, and other lighter dishes.
    By Sierra Tishgart
  7. Pop Ups
    Get Ready for Chocolate-Spiked Bone Broth Nick Morgenstern and Marco Canora will unleash their new creation next week.
    By Rob Patronite and Robin Raisfeld
  8. Bone Broth
    How the Bone Broth Debate Boiled Over So Suddenly Is it really the next great health food, or merely some marketing sleight of hand designed to sell a simple ingredient for a few dollars more?
    By Chris Crowley
  9. Openings
    Marco Canora’s Brodo, Opening Monday, Wants to Make Broth the New Juice He’s giving “soup kitchen” new meaning.
    By Robin Raisfeld and Rob Patronite
  10. The Grub Street Diet
    壁炉是Paul Grieco Eats Two Dinners, Drinks Plenty of Riesling “I’m not going to do this article and not drink Riesling. Like, yeah, even if I had a Cabernet from California I’m gonna tell you?”
    By Alan Sytsma
  11. Interviews
    Marco Canora on His ‘Bratty’ Former Busboy, Jake Gyllenhaal “We gave him so much sh-t.”
    By Jenni Avins
  12. Leftovers
    Eleven Madison Park Goes Off the Grid; More Sandy Benefits Plus: Strong Place, Hearth, and Gilt host Sandy benefit dinners, in today’s leftovers.
  13. Benefits
    Colicchio & Sons Will Host Benefit for Gerry Hayden An all-star roster will team up to help the legendary chef.
    By Hugh Merwin
  14. Reunions
    Craft’s Ten-Year Reunion Featured Sassy Canora, Cursing Chang ’The New Yorker’ looks at a decade’s worth of people calling each other names in Tom Colicchio’s kitchen.
    By Hugh Merwin
  15. Staycation
    A Feast by Marco Canora and Anthony Goncalves Is Probably Worth the Schlep A carnivore’s love den.
    By Alyssa Shelasky
  16. Openings
    Murray Hill Terroir Says Hello to the Neighborhood The newest location of the rambunctious wine bar is scheduled to open next month.
    By Hugh Merwin
  17. Tales From the Deep
    Enough With This Fresh Fish Nonsense! JJ Goode on the silliness of not ordering fish on Mondays, and why the “freshest” seafood you can eat might have been caught years ago.
    By JJ Goode
  18. Chef Shuffle
    August Hires Hearth’s Jordan Frosolone As New Chef Your first look at the new dinner menu.
    By 丹尼尔·毛雷尔
  19. Foodievents
    Craftastic五 A dream team celebrates Craft’s tenth anniversary.
    By 丹尼尔·毛雷尔
  20. Food TV
    Next Iron Chef Marc Forgione Is ‘Not Just There to Sign Autographs’ The winner of last night’s season finale spoke with Grub Street about his victory.
    By Jenny Miller
  21. TV Land
    Ming Tsai: From Hot and Sour Pork to Sour Grapes Ming Tsai got burned on The Next Iron Chef.
    By Kara Baskin
  22. TV Land
    Introducing the Next Next Iron Chefs: Marco Canora, Ming Tsai, and More The second season’s lineup is announced.
    By 丹尼尔·毛雷尔
  23. Slideshow
    A Closer Look at Terroir Tribeca, Now Serving Wine on Tap Marco Canora and Paul Grieco’s grape-juice joint opened yesterday.
    By 丹尼尔·毛雷尔
  24. Openings
    Preview Terroir Tribeca’s Wine-Friendly Menu What to eat at Paul Grieco and Marco Canora’s new “anti-establishment wine bar.”
    By Rob Patronite and Robin Raisfeld
  25. Video Feed
    Marco Canora Reconfigures the Pop-Tart The chef appears on ‘Nightline”s “Platelist” feature.
    By Aileen Gallagher
  26. Foodievents
    清管了 Who won this weekend’s Cochon 555 heritage-pig competition?
    By 丹尼尔·毛雷尔
  27. Foodievents
    Hearth Saves Sundays for Spaghetti and Meatballs Inspired by Locanda Verde’s pastapalooza?
    By 丹尼尔·毛雷尔
  28. The Other Critics
    Marco Canora Thinks It’s Impossible to Impress the Critics Particularly, Adam Platt.
    By 丹尼尔·毛雷尔
  29. Lists
    Where Chang, Boulud, Bourdain, Canora, and Nawab Eat Late Chefs pick their favorite late-night spots.
    By 丹尼尔·毛雷尔
  30. Bookshelf
    How to Make Marco Canora’s Meatballs, According to His New Cookbook ’Salt to Taste’ hit bookstores yesterday.
  31. Contests
    Win Tickets to Marco Canora’s Epicurious Pork Fest There’s room for two Grub Street readers at this traditional Tuscan pork fest.
    By Aileen Gallagher
  32. Chef Shuffle
    Canora and Grieco Leave Insieme, Will Open a Terroir in Tribeca Marco Canora tells us why he’s no longer involved in his well-regarded midtown project, Insieme.
    By 丹尼尔·毛雷尔
  33. Bookshelf
    阅读:马可Canora的食谱和贝吉塔rian’s Carnivorous Plus, the Momofuku cookbook’s cover.
    By 丹尼尔·毛雷尔
  34. Roundtable
    Chef Roundtable: Boulud, Cardoz, and Canora Remember and Prognosticate “Trying to cook at home unless you know what you’e doing is going to cost you more money or you’re going to eat very lousy.”
    By Alexandra Vallis
  35. Ask a Waiter
    Nick Ferrante of Hearth and Terroir Invites You to Paul Grieco’s Wine ’Those conversations night after night are basically like a master class.’
    By Alexandra Vallis
  36. NewsFeed
    Gourmet Institute to Give Food & Wine Festival a Run for Its Money With talks from David Chang, Daniel Boulud, and seemingly every other chef in the city.
  37. NewsFeed
    David Chang Gets a Bit More Media Exposure on ‘Charlie Rose’ Facing the truth about Ssäm.
  38. Back of the House
    Dr. Vino Brings First View of Wine Madhouse Terroir Dr. Vino, one of our favorite wine blogs, drops the first images of the newly opened Terroir today. The wine bar owned by Marco Canora and Paul Grieco opened last night, and to judge by the pictures, it hit the ground running. As expected, the place reflects Grieco’s precarious sanity. Writes Dr. Vino: “The wine list is in a three-ring binder, which the designer described to me as being like the school notebook of ‘a 16 year-old boy’s whose obsession is not with cars or girls but obscure grape varieties,’ including one with Aglianico written on it multiple times.” Just wait til they look in the crawlspace! Hipster wine bar, Terroir, now open! Wine by the glass starts at $2.75 [Dr. Vino] Related: What You’ll Eat and Drink at Terroir
  39. back of the house
    Adam Platt on Best of New York: “It’s a Matter of Taste, Cutty!” Having pawed and pondered this week’s Best of New York issue endlessly, we knew that the only way we could possibly make up our minds about it was to pester Adam Platt into giving us his thoughts on why he made his picks, who he had to leave out, and what his reasoning was. Since Platt is always readily available on IM, the following chat answered our questions and made our peace with his picks.
  40. Mediavore
    Charlie Trotter Details Emerge; Frank Bruni’s Cross-Country Trip The first details on Charlie Trotter’s still-unnamed restaurant on Madison Square Park emerge: It will have 80 seats as well as a bar and lounge. [NYT] Merkato 55 may be turning New Yorkers on to African cuisine, but there have been plenty of excellent, albeit under-the-radar, restaurants offering the continent’s cuisine for years. [TONY] Related: Merkato 55’s Most Popular Dish: Doro Wat The Modern’s new wine director, Belinda Chang, is the kind of sommelier we want to be someday: “I’m definitely obsessed with magnums. They’re so fun to pour!” [NYS]
  41. NewsFeed
    What You’ll Eat and Drink at Terroir After reading Rob and Robin’s opening this week, we can’t wait to visit Terroir when it opens this weekend (or Monday, if there’s a last-minute construction problem). But what awaits us there? We reached out to the new wine bar’s guiding spirit, Paul Grieco, to see if he could get us a sneak preview of the menu, and possibly a hint of what he had in mind for his wine program. Grieco delivered both — the latter in spades.
  42. Back of the House
    Global Warming Endangers Black Truffles; Gourmands Despair at God’s We had a good bit of sport over the astronomical prices paid this past summer for white truffles in New York restaurants. But what if their black cousins, long the déclassé branch of the family, became even more expensive? Or disappeared entirely? That wouldn’t be so funny. And it wouldn’t be good for the price of white truffles, which, like Beluga caviar and shark-fin soup, could become a purely plutocratic pleasure sooner than we expected. (Not that truffles are evil in the way of Beluga caviar and shark-fin soup; we’re just thinking of endangered luxury foods, you understand.) An article inUSA Todaysuggests that the global warming is currently bringing the hammer down on black-truffle production and that (gasp) “France’s black truffle will one day be just a memory.” It’s a similar story around the world, as fish stocks are depleted, ecosystems are knocked out of whack, and global demand for things like toro and truffles move beyond a small cluster of ascot-wearing bons vivants.
  43. In the Magazine
    This Week: New Fusion, New Coffee, Repurposed Water 城市的最新food-fusion趋势是拉丁美国can and Italian cuisines, says the Underground Gourmet in this week’s magazine. Miranda in Williamsburg and Matilda in the East Village are leading the charge, and Rob and Robin alternate between calling it “Mex-Italian” and “Tusc-Mex.” (Our pick: “Mexcellente.”) Outside of our regular reading route, Intel has a dishy item about David Bouley — apparently, his Tribeca neighbors aren’t so thrilled about his proposed Brushstrokes restaurant. Back in the food section, it’s a difficult time of year for the Greenmarket, but that doesn’t deter Damon Wise at Craft for offering up this week’s “In Season” recipe: pan-roasted salsify. Gael Greene visits Smokin’ Q on the Upper East Side this week and enjoys the ribs and the thin-cut fries, though she could do without the owner’s jokes. Rob and Robin introduce us to three new restaurants this week, and we can’t wait to visit Terroir, the latest from Marco Canora and Paul Grieco. Also in “Openings”: an East Village coffee bar co-owned by Sasha Petraske and a new burger spot in the financial district. If a recession breeds good $4 burgers, it can’t be that bad. Finally, if you want to reduce bottled-water waste, we found four restaurants with a DIY approach to filtration and carbonation.
  44. Chefwatch
    Jordan Frosolone Tends Hearth Every Night Each week, we’ll be highlighting one of the great but obscure young chefs who are actually running one of the city’s major restaurants.. Name: Jordan Frosolone Age: 31 Restaurant: Hearth Background: Forsolone, a native Chicagoan, put in time at Coco Pazzo, Blackbird, and Nomi, before hitting Italy for a year of heavy duty in Florence and Umbria. He then started in as a line cook for the famously demanding Marco Canora, at Hearth. When Canora went uptown to open Insieme, Forsolone was promoted to chef de cuisine and given the keys to Hearth. Style: “I’m definitely in love with the greenmarket. Focused and balanced Italian and southern French.”
  45. Engines of Gastronomy
    At Insieme, Marco Canora Makes Pasta Like It’s 1875 In the wonderful world of pasta, there is the fresh (usually made with eggs and rolled-out), and there is the dried (usually eggless and extruded). And then there is the unusual hybrid of sorts that Marco Canora has recently introduced on his Insieme menu. While surfing the Web, as all blog-obsessed chefs are wont to do, Canora discovered an old Venetian–style hand-cranked pasta extruder known as the Bigolaro, a.k.a. the Torchio, and if he had his doubts about its decidedly low-tech looks, the price, at $280, was right. The rustic gadget, which was patented in 1875, clamps on to any sturdy tabletop, and although it requires the strength of two Greco–Roman wrestlers to operate, the results are worth the effort.
  46. Ask a Waiter
    Nelson Hernandez of Insieme Is Waiting Out the Broadway Strike, Liquor Board Nelson Hernandez was a teacher for ten years before he decided he’d rather make art than teach it. He now performs around town as a singer-songwriter and pays the rent by waiting tables at Marco Canora’s joint Insieme. Since Insieme is located directly across from the darkened Winter Garden, we thought Hernandez might be just the person to tell us what the scene has been lately at a restaurant that caters both to theatergoing tourists and to homegrown aficionados of contemporary Italian cuisine.
  47. Mediavore
    Theater-District Restaurants May Lay Off Workers; Where the Chefs Go After three weeks of declining customers, theater-district restaurants fear layoffs. [NYP] Related: Theater Strike Could Drop Curtain on Midtown Restaurants Chefs including Tom Colicchio, Nicole Kaplan, and Marco Canora reveal where they really eat in the city (think Wing Wong and Bellavitae). [Diner’s Journal/NYT] From the in-laws to the office party, a list of restaurants to turn to for every holiday scenario.[Strong Buzz]
  48. NewsFeed
    Wine-Geek Heaven on the Way to the East Village It’s been a while since we first got wind of it, but the Hearth’s long-awaited spinoff wine bar, Terroir, is finally close to becoming a reality. The space, known in its former life as Bikes by George, will begin its transformation right after Thanksgiving, and co-owners Paul Grieco and Marco Canora hope to open the place by New Year’s. Grieco, the wine director, is a wine geek’s wine geek, which means he’s got some lofty plans.
  49. NewsFeed
    Theater Strike Could Drop Curtain on Midtown Restaurants The fuel that fires the midtown’s restaurant economy is, like electricity or natural gas, indispensable. It’s that bustling, shuffling mass we like to call tourists, and with 27 theaters currently dark thanks to a stagehand strike, the tourism machine may be poised to shudder and stop. “The strike has a huge effect on us,” bemoans Insieme chef Marco Canora. “That’s like 40 percent of our business.” Thanks to Insieme’s high repute, the place gets a good seating between pre- and post-theater, but other restaurants are even more vulnerable.
  50. VideoFeed
    Two Chefs (and One Good Eater) Take a Trip to the Bronx If there’s something you can think of better than going up to Arthur Avenue in the Bronx in a big white Buick, for the express purpose of eating sandwiches with your two favorite Italian chefs, then we would like to know what it is. We heeded our lust for salumi and mozzarella and recorded the results for Grub Street posterity. . Roving Chef: Arthur Avenue [Video]
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