Botequim Will Bring Brazilian Culture to Union Square in September

Categories: Coming Soon

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Botequim via Facebook
Feijoada completa, one of the dishes served during the Botequim pop-up
Did you have a chance to drop into the Botequim pop-up during the World Cup? Chef-owner Marco Moreira, a native of Brazil, turned the bottom floor of his space at the Hyatt in Union Square into a restaurant that channels his home country's botequims, casual neighborhood restaurants where people meet for drinks and snacks. They're not unlike bistros or bodegas, co-owner Jo-Ann Makovitzky says, and during the World Cup, the place drew Brazilians from all over the city, who watched the matches while feasting on Brazilian snacks.

The pop-up has closed for the summer, but come September, Botequim (132 Fourth Avenue, 212-432-1324) will rise again, becoming a permanent restaurant.

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Charlie Palmer Divulges Details on a Trifecta of Upcoming Projects

Categories: Coming Soon

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Courtesy Charlie Palmer Steak
If you've felt like Charlie Palmer's been a little more prevalent in the news lately than normal, it's because he has a trifecta of concepts about to come to fruition in this city, at least one of which has been in the hopper for a couple of years. This month, he'll open Crimson & Rye, a midtown cocktail bar he built to "feel like it would belong downtown;" later this year, he'll debut Charlie Palmer Steak -- an outlet of the steakhouse he first launched in Las Vegas and then took to D.C. -- and then a restaurant at the Knickerbocker Hotel, about which he's still not saying much more than it will serve his take on progressive American cuisine.

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Meet Claus Meyer, the Noma Co-Founder Who's Plotting a Food Hall in Grand Central

Categories: Coming Soon

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Claus Meyer via Facebook
Long before he co-founded Noma, the new Nordic restaurant that really put Copenhagen on the map as a gastronomic capital, Claus Meyer grew up in what he calls "the darkest period of Danish food history," an era in the 1960s and 1970s when his country's cuisine revolved around canned food, margarine, deep fried stuff, powdered food, and stale bread crumbs. "I didn't realize it; I hadn't tasted anything else," he says.

His awakening came when he became an au pair boy in France -- his employer taught him to cook certain staples -- and then moved on to stay with a fourth generation baker and chef, who embraced him as a son and fed him constantly. "It changed my life," he says. "I wanted to be someone who changed the food culture of my country."

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Annabel Brings Up-Market Pizza and Beer to Hell's Kitchen

Categories: Coming Soon

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All photos by Jeremy Aiken
It's been 15 years since Amnon Kehati, Sam Erlich, and Avi Camchi first opened Thalia in Hell's Kitchen, putting down new American roots in a rapidly changing neighborhood that was then bereft of good dining options. The territorial gamble paid off -- Thalia became a neighborhood joint, a rising boat in the tide that soon swelled and lifted the area, and the owners were able to pursue more openings in the city, like MarkBurger down on St. Mark's.

Now, the trio is returning to Hell's Kitchen with Annabel (809 Ninth Avenue, 212-245-2215), a pizzeria that'll also turn out a sizable list of entrees and a board of craft beer.

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Choza Taqueria Brings Ceviche and Margaritas on Tap to Gotham West Market

Categories: Coming Soon

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Choza Taqueria via Facebook
Choza Taqueria first started slinging its tacos, burritos, and tamales in 2010, eventually expanding into a pair of locations, one on MacDougal Street and the other on Madison Avenue. Now, in preparation for a third outpost in Gotham West Market (600 Eleventh Avenue), it's brought on a new chef and partner, Akhtar Nawab, who's spent time behind the burners at Craft, La Esquina, and Ellettaria.

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Why You Should Enter D'Artagnan's Duckathlon

Categories: Coming Soon

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The Duckathlon
A celebration at last year's Duckathlon
Ten years ago, Ariane Daguin's D'Artagnan, a specialty food purveyor that sources from small farmers, launched the Duckathlon, a chefs-only series of challenges that helped educated the leaders of this city's kitchens about the products they were working with. The idea, says Daguin, was to "give the tools to the chef to have the best ingredient possible on the plate." And, she adds, "The challenges were pretty hard core."

As consumers became more savvy about where their food was coming from, though, they'd beg Daguin to participate in the challenges. And so this year, for the first time ever, D'Artagnan will open the Duckathlon up to the public, inviting teams to come participate in the events and learn from chefs and farmers about what's going on their plates.

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Starting This Weekend, You Can Feast Your Way Across Governors Island

Categories: Coming Soon

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Live Fast Group
Sweet Chili will bring its food truck to Governors Island this summer.
Governors Island has been undergoing major revitalization since 2012, and work's not scheduled to finish there for another couple of years. But this summer, you'll have a new tasty reason to go check out the transformation: Beginning this weekend, a number of vendors from around the city will descend on Kings Avenue each Saturday and Sunday (and also Memorial Day, the fourth of July, and Labor Day), peddling their edible wares.

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Here's What Bill Clinton Has to Say About Marcus Samuelsson's Harlem EatUp!

Categories: Coming Soon

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It was a formidable crowd that gathered yesterday at Ginny's Supper Club beneath the Red Rooster up in Harlem: Marcus Samuelsson and Herb Karlitz, flanked by Mayor Bill de Blasio and President Bill Clinton, announced that they'll throw the inaugural Harlem EatUp! festival -- a series of ticketed and free events surrounding art, music, and food -- next May 15 through 17.

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Meet Blenheim, the Forthcoming West Village Restaurant Supplied Entirely by its Own Farm

Categories: Coming Soon

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All photos by Signe Birck
Morten Sohlberg and Min Ye, partners in the Smorgas Chef restaurant group, have been worrying about the sources of their ingredients since they opened their first eatery 10 years ago. "We were concerned about where the food was coming from, and we grew tired of Sysco and others, because they didn't have trustworthy sources," Sohlberg says. "We wanted to make sure when we were saying, 'This is what's on the menu,' we could vouch for it."

Three years ago, they decided the only way they could really do that was by operating a restaurant supplied solely by a farm they owned. So they bought a Catskills homestead -- dubbed Blenheim Hill Farm -- and on May 19, they'll open Blenheim (283 West 12th Street, 212-243-7073), the restaurant supplied by that farm, in the West Village.

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Casual Fine Dining Restaurant Bacchanal Coming to the Bowery

Categories: Coming Soon

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The future home of Bacchanal
Peter Poulakakos is behind a number of New York City's restaurants and bars, including The Dead Rabbit, Harry's Cafe & Steak, and a forthcoming massive market in Battery Park City. He's partnered with a number of people on those projects, including Dave Oz, with whom he opened Bathtub Gin in Chelsea.

That duo is gearing up to debut a new concept on the Bowery: Bacchanal (146 Bowery, 646-355-1840), which Oz is describing as a "casual fine dining restaurant," will open its doors in May.

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