We’re simply humbled by, and terribly proud of, the outpouring of support we’ve seen from New York chefs in response to the devastation in Haiti.
In an attempt to help them—and you—we have compiled this definitive list of 60 63 68 restaurants in support of the country’s earthquake relief. Click through for a downloadable guide, with info on where and when to eat to maximize your charity dining dollars.
If any restaurants or bars would like to join the effort, e-mail eatouthaiti@timeoutny.com. Read more »
Tags:
1OAK,
5 Ninth,
Aldea,
Allegretti,
Alto,
Anella,
Ardesia,
Babbo,
Bar Breton,
Bar Jamon,
Bar Sepia,
Blue Smoke,
BondSt,
Boqueria,
Buddakan,
Cabrito,
Casa Mono,
Convivio,
Cookshop,
Cru,
del posto,
Delicatessen,
Esca,
fatty crab,
Five Points,
French Institute Alliance Française,
Gramercy Tavern,
Hearth,
Helping Haiti,
Hill Country,
Hundred Acres,
ilili,
Indochine,
Kefi,
Kittichai,
Knife + Fork,
La Esquina,
Lupa,
Maloney & Porcelli,
Marea,
morimoto,
Motorino,
Otto,
Park Avenue Winter,
Pizzeta Enoteca,
Quality Meats,
Republic,
Rouge Tomate,
Smith & Wollensky NYC,
Sushi Samba 7,
Sushi Samba Park,
Tabla,
Taste Cookies,
The Mermaid Inn,
The Mermaid Oyster Bar,
The Modern,
The Post House,
Todd English's Olives,
Tribeca Grill,
Union Square Cafe
Another gold statuette of note
Yesterday afternoon, the Feed popped by Daniel to find out which Americans are still in the running to compete in the Bocuse d’Or—the culinary Olympics. A dozen chefs—a team consists of the winner and his/her commis—will vie for one spot during a public event at the CIA in February. The actual competition in Lyon, France, is like the Eurovision of food—it’s generally ignored by Americans, but inspires extreme zeal in foreign fans. If you can’t make it to Lyon to personally cheer the home team in January 2011, do the next best thing: Pick up a copy of the new book Knives at Dawn, which chronicles training of the 2009 team. See who made the cut (a third are New Yorkers!) after the jump. Read more »
Tags:
Bocuse d'Or,
Café Boulud,
Daniel,
Eleven Madison Park,
French Culinary Institute,
Gavin Kaysen,
Kevin Gillespie,
Knives at Dawn,
New York Yacht Club,
The Modern,
Woodfire Grill
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As soon as we walked into the Second Annual Taste of Greenmarket benefit last night, one thing was immediately clear: It’s no accident that New York’s most lauded chefs are also those most dedicated to the farmers’ market. Read more »
Tags:
Back Forty,
Chanterelle,
Clover Club,
Daniel,
Gramercy Tavern,
Greenmarket,
PDT,
savoy,
Taste of Greenmarket,
The Breslin,
The Modern,
The Spotted Pig
Last week, the Feed commenced our series of interviews with the 2009 Best Chef NYC James Beard award nominees. Gabrielle Hamilton (Prune) dropped a few f-bombs (along with some rather enlightening discourse) and Gabriel Kreuther (The Modern) spanked Steve Cuozzo of the New York Post. What juicy bits loom in this next installment—a convo with the superbly long-winded Wylie Dusfresne (wd~50)? Read on to find out.
How does the prestige of a Beard Award compare to a Michelin ranking or a StarChefs award?
I’m extremely proud of the Michelin star that we’ve had for four years now, and that’s been great for us. Any award is nice because it’s recognition for what the team is doing. I get a lot of recognition on my own, but when we get a Michelin star it’s recognition of the work that everybody else is doing. It’s a way of somebody externally saying, “This whole operation is a success,” and that’s nice for the people that are involved. A StarChefs award? Ahh, it is what it is. Again, it’s nice to be acknowledged by anybody who appreciates what you’re doing. Read more »
On Tuesday, chef Gabrielle Hamilton kicked off our series of interviews with the 2009 Best Chef NYC James Beard award nominees. Today, we have another luminous foodist in the hot seat: chef Gabriel Kreuther of The Modern.
How do you feel about being nominated? What came to mind when you first heard?
I was honored and felt very proud, not only for myself but for my team. The James Beard Foundation is the only institution that really represents our business. This is the fourth time I’ve been nominated and I have felt the same thrill every time.
What do you think of the other nominees?
It’s a great lineup—all the people I know and respect. There’s really no rivalry at this point, we’re all at the same stage and it’s great to be part of the final round. Read more »
As he revamps the menu of The Modern, 2009 James Beard–award semifinalist Gabriel Kreuther continues to offer his international clientele a contemporary spin on the traditions of his Alsatian youth. We caught up with Kreuther in of one New York’s most striking dining rooms, facing the MoMA’s Rockefeller Sculpture Garden. Read more »
That stollen ain't stolen—it was a gift. (Suppress vomit.)
This afternoon at the Beard House was all about Alsatian Christmas, thanks to a crippling five-course meal from The Modern chef Gabriel Kreuther (who got big ups for his tarte flambée in our 100 Best issue). Though I missed the milling-about cocktail hour with some fabulous-sounding bites (said flambée, liverwurst toasts, and more), I did manage to storm the dining room in time for the ever-gracious Danny Meyer’s speech. “The bad economy is driven by fear,” he told us, “and the opposite of fear is hope. And hope is the root of hospitality.” Danny, how do ya do it? Read more »
