Fiamma Says the Luxe Ingredients Never Went Away上周，Fiamma从Grub Street和其他食品网站上获得了相当多的热量，菜单减少了。但是B.R.客人 - 直到昨天才回应Grub Street在菜单上发表评论的要求 - 强烈不同意。所有者史蒂夫·汉森（Steve Hanson）说：“没有人更新该网站。”“他们只是懒惰。”我们不想现在穿鞋！同时，Fiamma Chef Fabio Trabocchi解释说，该网站没有显示他的日常特价或更新品尝菜单。“如果您进来并在这里订购，那是相同数量的选择；您可以从菜单的任何部分中选择。这是相同数量的菜肴，只是以不同的方式列出。” Trabocchi说。 And those豪华我们认为菜单中缺少的成分？Trabocchi说，事实并非如此。“我们正在使用鹅肝，松露，牛牛肉，奥萨博猪和格里莫农场鸭。”（Trabocchi解释说，我们也提到的兰格斯特山脉（Langoustines）已经过时了。纽约客。之前：Fiamma的菜单一小部分以前的自我
新闻源
fiamma的菜单很少有以前的自我我们被告知Fiamma迅速转化为行动,using all the powers of the B.R. Guest machine, to try to ferret out what went so catastrophically wrong with Nick Paumgarten’s meal. “We are all disappointed in the service. We take this very seriously and have everyone looking into the problems,” B.R. Guest chieftain Steve Hanson tells us. But all the negative attention Fiamma has gotten over the last day or so obscures a larger, thornier question about the restaurant: What has happened to the sprawling, lavish, ambitious menu that Fabio Trabocchi launched his administration with?
Fiamma赢得了第三颗星；对肯尼·史济语的爱Fiamma hits the three-star jackpot, tickling Frank Bruni in his sweet spot and earning itself the critical credibility Steve Hanson wanted when he hired Fabio Trabocchi. Bruni admits the place isn’t Italian, but he is in love with the ultrarich, ultracomposed food. [NYT] Market Table took over the space that was Shopsin’s, and this gave the Randall Lane the good idea of reviewing both restaurants at the same time. Market Table earns four stars (out of six, mind you) for its solid food and gracious service. Kenny, in his new digs at Essex Street Market, gets three for his still terrific food and his not-so-gracious service. [TONY] The Fiamma review should wash away any melancholy caused by Alan Richman’s lukewarm number on Primehouse, Fiamma’s sister. Richman likes the steaks pretty well and singles out crab cake for enthusiastic praise, but he casts a skeptical eye on pretty much everything else, from its resident bull-god to the Himalayan salt aging room. [Bloomberg]
Snitch先生
泰坦餐厅降落在Primehouse住了一个晚上这是关于餐馆老板的事情：他们不在乎谁在东村拥有最好的拉面。他们对Paul Liebrandt餐厅的位置并不感兴趣，他们发现前卫甜点与代数一样引人注目。但是，当史蒂夫·汉森（Steve Hanson）开设一家餐厅时？那，那is something they’re interested in. The fine art of making money via replicable concept restaurants is one at which Hanson is an acknowledged master, and that helps to explain why the main room at Primehouse last Thursday looked like a who’s who of big-time restaurateurs.
新闻源
Big Lou Elrose聘请了Wildwood PitmasterWhen Steve Hanson decided to launch a major barbecue restaurant (as we told you about in August), he didn’t have to look far for a pitmaster. He turned to the most critically acclaimed new barbecue in the city’s history, Hill Country. Big Lou Elrose, ex-cop, ex–competition barbecuer, and now ex–deputy pitmaster at Hill Country, will lead the pit team at Wildwood BBQ when it opens in December. The six-foot-five ex-policeman will also help develop operations for subsequent restaurants. “Lou has a lot of passion,” the B.R. Guest bigwig told us. “And he really knows pork. He’s truly gotten into the culture of barbecue, and he’s going to be one of our main guys.” Elrose, for his part, has a simpler ambition. “I just want to cook good barbecue,” he says. Related: B.R. Guest’s New BBQ: Will Wildwood Succeed?
新闻源
B.R.客人跳烧烤肉汁火车？Now that barbecue has utterly conquered New York, the coast is clear for even the most conservative of restaurant companies to move in and fire up their pits. Even B.R. Guest, the massive company behind such ultrasafe properties as Dos Caminos, Vento, and Ruby Foo’s has one in the works, we hear from one of our best restaurant-industry sources, a businessman with ties to the group.
大卫·伯克（David Burke）和那个牛排馆一起来吗？B.R.嘉宾是Dos Caminos，Ruby Foo和许多其他大型业务的庞大餐厅集团，正在Old Park Avenue Country Club Space安装牛排馆。问题是，它会成为他们在芝加哥取得巨大成功的戴维·伯克（David Burke）Primehouse的姐妹，还是另一个普通的莫莱特（Meatery）？伯克（Burke）告诉我们，谈判正在进行中（该公司目前正在以“ Prime”的名字命名）。但是是什么结束了谈判？
内置
My Wife and I Demand to Know What Happened to Fiamma亲爱的grub街，我和我的妻子前一天晚上在Soho的Fiamma用餐。最大的惊喜不是空房间，而是平庸的食物。I asked if Michael White, the chef we’ve followed over the years, was in the kitchen, and the waiter leaned in to say quietly that the chef had actually quit two weeks ago and that he had done so the week his Fiamma cookbook had been delivered. I have not read anything about this move anywhere. Disappointed
