Results tagged “drewnieporent”

            

The heat lamps, hot dog bins, and Shake Shack Miraclean grills are all in place, and the long-awaited Citi Field is a go. This weekend’s Mets vs. Red Sox exhibition games will be a trial-by-fire for every swanky new full service stadium club in the place, as well as every lowly hot dog kiosk, popcorn cart, and concession stand. In order to prepare for the crowds, hundreds of foodservice workers are literally stocking the shelves and cooking things around the clock. (Not all concession stands were open during Sunday's dress rehearsal.)

With opening day around the corner, both Yankee Stadium and Citi Field are brimming with elaborate dining options. People are asking whatever happened to peanuts and Cracker Jacks, some more whimsically than others. The food news has been piecemeal for the most part but is picking up steam now: A menu preview with photos (think pulled pork) accompanied a Times article about Citi Field Tuesday, while Grub Street got first dibs on the Brother Jimmy’s BBQ Yankee Stadium menu (think pulled pork and fried pickles) yesterday. The combined food service operations at both stadiums encompass what might be the equivalent of 20 or 30 non-stadium restaurant openings, highbrow and otherwise.

So, Shea is gone and Citi Field opens April 13. Hungry? It’s long been known that Danny Meyer's Union Square Hospitality Group [USHG]—proud parent of the burgeoning Shake Shack empire—will duly expand into Queens County come opening day. Shake Shack will join the concessions with a scaled version of USHG’s Blue Smoke. Additionally, an all-new joint called Box Frites will open to stadium. Box Frites is so-named to evoke both the largesse of Belgian-style dipping sauces it will feature, but also the sport at large: “Box Frites” = box seats (compare and contrast with original, foul ball name Pop Fries). In other Citi Field food news, Tabla's Floyd Cardoz, another USHG player, will oversee the endless summer-style Verano Taquería.

Corton, the anticipated collaboration between Drew Nieporent and English chef Paul Liebrandt, may not be opening this weekend, but shown above is a possible preview of the restaurant’s food: Lamb with cooking juices, salad, and pommes fondant.

Got a tidbit for us? Send it to the feedbag.

Got a tidbit for us? Send it to the feedbag.

A year ago, waiters at Chinatown restaurant Jing Fong accused management of taking tip money to pay dim sum cart ladies. Now, another restaurant's managers are under fire for taking tips from servers, but the restaurant is decidedly more upscale. Waiters at Telepan, which got a 25 for food in the most recent Zagat guide, tell NY1 that managers have been helping themselves to tips, which is illegal in NY State: Waiters can be paid below minimum wage (at Telepan, they make $4.60/hour) as long as they receive the tips.

[Former water Femi] Joseph showed NY1 a stack of tip sheets that detail how the tips are divided each night. Looking at this blank tip sheet one can see that managers are boldly listed as one of the groups that get a cut of the tips at the end of the night.

Continue reading "Telepan Servers Claim Managers Are Taking Tips "

All the foodies are in a tizzy today as the coveted James Beard Award nominees were announced last night. The actual awards ceremony and reception will be held on May 8, at an event celebrating "the culinary legacy of New Orleans." Reservations for the May 8th event can be made by calling 212-367-9490 or toll free at 1-866-362-6442. Admission is $375 ($325 for James Beard Foundation members/$120 for students - find your old ID cards fast!). A portion of the admission price will be donated to a charitable fund established to support the rebuilding of New Orleans’ restaurant community.

Centrico's Braised Short Ribs

The big NY Times Dining feature is about how dining in the year 1985 shaped NYC's restaurant going experiences through today. Led by chefs and restaurateurs David Bouley, Jean-Georges Vongerichten, Danny Meyer, Drew Nieporent, and Alfred Portale, diners were treated to fine fare in sketchy neighborhoods, less pretension, smaller checks, lighter California cuisine, and the reliance on fresh, Greenmarket ingredients. An overall democratization of going out for a delicious meal (freed from the restraints of what Nieporent calls the "Le/La restaurants") which might have become the genesis of the modern day foodie.

When Gothamist friend and barbecue champion Adam Perry Lang of Daisy May's BBQ invited us to a party, how could we say no? It had been way too long since we had last enjoyed Adam's sweet and sticky Kansas City ribs and his tender smoky brisket, not to mention that we had to hear about his latest escapades.

This summer has been one docu after another in the art house theaters. If you've seen enough talking heads, soft money and political intrigue to last you until the next election cycle, might we recommend a documentary on a topic near and dear to the Gothamist heart: New York restaurants.