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    BLUE SMOKE

    Blue Smoke's Jean-Paul Bourgeois on Eater | September 8, 2014

    THE BLUE SMOKE MENU IS GETTING A MAJOR OVERHAUL by NICK SOLARES   [Danny Meyer and Jean-Paul Bourgeois]   The once immutable menu at Danny Meyer's Blue Smoke is under the process of being over-hauled under current chef and pit master Jean-Paul Bourgeois. Bourgeois took the helm of the barbecue mini-chain earlier this year following the departure of Kenny Callaghan late last year. Callahan opened Blue Smoke in 2002 and was a driving force behind the Big Apple Barbecue Block Party. His menu, which has remained constant until now, was reflective of the era in which it was conceived, meaning it included a wide array of barbecue traditions, from Texas brisket and Memphis baby back ribs, to North Carolina pulled pork, and Kansas City spare ribs. But Bourgeois is steadily changing that.   These geographically based designations have been largely removed from the menu now, replaced with names like "7 Pepper Rubbed Brisket" and "Backyard Barbecue Chicken." And its not just the names that have changed: the brisket and the chicken are actually new recipes conceived by Bourgeois. Both the baby back and the spare ribs are also due change this month, but exactly how remains to be seen. The full menu should make its debut in late October, with what Bourgeois says will be "a greater emphasis on soulful Southern food." He also promises it will now "change continually throughout the year."   (ORIGINAL ARTICLE)

    WHAT MADE ME

    Nick Anderer in T: The New York Times Style Magazine | September 5, 2014

    CHEF NICK ANDERER ON ROME, PIZZA AND HIS NEW RESTAURANT, MARTA by POPPY DE VILLENEUVE     (ORIGINAL VIDEO)   After stints at the acclaimed restaurants Babbo and Gramercy Tavern, the New York chef Nick Anderer teamed up with Danny Meyer in 2010 to open the Roman-style trattoria Maialino. Now the pair is back with a new spot, the soon-to-open wood-fired-oven pizzeria Marta, inside the reopened Martha Washington hotel. In the fifth installment of the “What Made Me” video series by Poppy de Villeneuve, Anderer shares how his mom’s cooking and spending his junior year of college in Rome shaped his culinary sensibility.

    DESSERT TRENDS

    Union Square Cafe and Gramercy Tavern in Gotham Magazine | September 5, 2014

    Tea-Based Desserts Trend at NYC Restos More

    PIZZA GAME

    Marta on Epicurious | September 5, 2014

    5 WAYS TO BOOST YOUR PIZZA GAME THIS WEEKEND More

    MARTA

    Marta in Time Out New York | September 3, 2014

    DANNY MEYER AND THE MAIALINO TEAM SLING PIZZAS AT MARTA by RHEANNA O'NEIL BELLOMO   Rabbit meatballs at Marta Photograph: Alice Gao   Danny Meyer’s getting into the pizza game. The restaurant mogul (Union Square Cafe, Shake Shack) has teamed with his Maialino chef, Nick Anderer, for this rustic Roman pizzeria inside the Martha Washington Hotel. A self-proclaimed Rome fanatic, Anderer fell in love with the capital city’s thin, crackly crusted rounds, which he pulls from two wood-burning ovens and a nine-foot-long over-embers grill. “It’s so light that the pizza becomes part of the meal rather than the entire meal itself,” he says. “The dough is a blank canvas for seasonal flavors.” Along with the traditional pies (Margherita, Napoletana), the toque turns out outré renditions like an okra-and-lamb–sausage pie and one with pecorino, crumbled potato and crispy guanciale. The two-level restaurant, which features a mezzanine with bird’s-eye views of the main dining room below, is anchored by an open kitchen slinging more than just pizza: Expect rabbit meatballs, beer-brined chicken and butterflied trout saltimbocca presented on hand-painted ceramic dishes and custom-made butcher blocks. 29 E 29th St between Madison Ave and Park Ave South (212-651-3800, martamanhattan.com)   MENU Small Plates Fried pasta balls with tomato and pecorino, $9 Green risotto with mozzarella, $6 Summer squash, eggplant and pesto trappanese, $9 Rabbit meatballs with black olives and ricotta, $9 Eggplant parmesan with mozzarella and basil, $14 Gnocchi with butter, parmesan and lemon, $9 Pizzette bianche with olive oil, garlic and herb salt, $7   Salads Marta Mista: Romaine, mushrooms, peppers, olives and artichokes, $12 Radicchio: Treviso, quinoa, Sicilian almonds, $12 Tonno Sott'olio: Cured tuna, arugula, cherry tomatoes, beans, $13 Scarola: Escarole, guanciale, gorgonzola, $14   Pizza Marinara with oregano, olive oil and seal salt, $9 Margherita with mozzarella and basil, $12 Salsiccia with mozzarella, pork sausage and crimini mushrooms, $14 Mercato with ricotta, corn, okra and sweet peppers, $14 Capricciosa with mozzarella, artichokes, prosciutto, olives and egg, $15 Patate alla gricia with pecorino, potatoes, guanciale and black pepper, $15 Funghi with fontina, red onion, hen-of-the-woods mushroms and thyme, $15 Fiori de zucca with mozzarella, zucchini flowers and anchovy, $14 Pomodoro fresco with arugula salad, mozzarella and heirloom tomatoes, $16   Entrées Braciole di maiale: Pork with tomato, pine nuts and pecorino, $23 Pollo ubriaco: Beer-brined half chicken, $21 Abbachhio al forno: Slow-roasted lamb with spicy salsa verde, $27 Costata di manzo: Beef short ribs with anchovy bernaise, $29 Trout saltimbocca with prosciutto, sage and charred lemon, $26 Salmerino: Artic char with fennel fronds and olive-tomato salad, $25 Procini arrosti with thyme, garlic and spigarello, $29   Trout saltimbocca at MartaPhotograph: Alice Gao   Marta Mista salad at MartaPhotograph: Alice Gao   (ORIGINAL ARTICLE)

    CULINARY AMENITIES

    Marta on Food Republic | September 2, 2014

    FALL PREVIEW 2014: 7 FOOD-OBSESSED HOTELS OPENING SOON Because every king-sized bed first requires a feast   by ALIA AKKAM   Long gone are the days when hotels could skate by with offering only insipid room-service BLTs. Nowadays, food and beverage is as much of a priority as designer guestrooms, inevitably drawing in locals to boot. Many a new property is slated to open this fall, promising some intriguing culinary amentities as part of the package. Here are seven of the most tantalizing among them:   Chef Nick Anderer, of Maialino fame, will be making these rabbit meatballs at New York's Martha Washington (Photo: Alice Gao).   Martha Washington: New York This Chelsea newcomer has gone through a revolving door of different names (Hotel Thirty-Thirty, Lola, King & Grove) in record time, but history gets the last word: it’s now the Martha Washington, which was the property's original name when it opened back in 1903 as all-women lodging. The slate-tiled bathrooms are nice and all, but the real draw is about-to-open Marta—the newest venture from Danny Meyer’s Union Square Hospitality Group. Here, chef Nick Anderer, of Maialino fame, plans to crank out rabbit meatballs with charred scallions and ricotta and, proving Neapolitan pizza isn’t the only game in town, crackling-thin pies that channel Rome. 29 East 29th St., chelseahotels.com   (ORIGINAL ARTICLE)

    MARTA MENUS

    Marta on Eater | September 2, 2014

    MARTA'S JUST ABOUT TO OPEN, AND IT'S NOT ALL ABOUT PIZZA by DEVRA FERST   [Danny Meyer, Nick Anderer, and Terry Coughlin by Krieger]   Marta, the Roman-inspired pizzeria from the Maialino team is getting very close to opening. The restaurant is hosting friends and family tonight and just released its breakfast and dinner menus. While pizzas are the main attraction, they make up only about a third of the options on the dinner menu. Other choices include hearty plates of braciole made with pork, tomatoes, pine nuts, and pecorino; fried pasta "meatballs," and green risotto. Pizza options include the capricciosa made with mozzarella, artichokes, prosciutto, olives and an egg; and one topped with pecorino, potatoes, and guanciale.   For breakfast there are sourdough bruschette with avocado, chili flakes and olio verde; and eggs amatriciana baked in spicy tomato sauce with guanciale, and pecorino. Classic Roman breakfast pastries cornetti (think Roman croissant) are on offer alongside cornettp alongside the decidedly American coffee-banana crunch muffin. Frankies Spuntino and Gramercy Tavern vet Joe Tarasco will run the kitchen under, but Maialino's Nick Anderer will oversee things. Stay tuned for an opening date, but in the meantime, check out those menus.   Marta Breakfast Menu   Marta Dinner Menu     (ORIGINAL ARTICLE)

    FIRST LOOK

    Marta on Zagat | September 2, 2014

    FIRST LOOK: MARTA, A NEW ITALIAN EATERY FROM DANNY MEYER AND MAIALINO'S NICK ANDERER by Kelly Dobkin   Photo by: Clay Williams   The gist: The long-anticipated Marta is a new Italian restaurant from Danny Meyer's Union Square Hospitality Group and Maialino's Nick Anderer, opening inside Flatiron's Martha Washington Hotel this week.   The food: Roman-style pizza will be one of the focuses here: think a thin, crackly crust cooked via wood-burning oven. The menu also highlights the Italian tradition of cooking alle brace, or over embers. Expect dishes like trout saltimbocca; radicchio with quinoa, dried cherries, and almonds; polpettine di coniglio (rabbit meatballs) and an array of handmade pizzas. Check out some food photos below.   The drinks: The beverage list will showcase Italian wines but craft beer will be a major focus here. Expect an exciting list of hard-to-find craft Italian bottled beers and local craft beers on tap.   The space: The 150-seat space, designed by Selldorf Architects, mixes both banquette seating and tables crafted from walnut butcher block. Visible from the dining room are two Mugnaini wood-burning pizza ovens and an eight-foot-long, open-fire grill. The open kitchen also offers counter seating. Take a look around in the slide show below.   29 East 29th Street; 212-689-1900   Polpettine di coniglio aka rabbit meatballs. Photo by: Alice Gao   Interior seating with view of the pizza ovens. Photo by: Clay Williams   Pizzaiolos at work in the open kitchen. Photo by: Clay Williams   Trout saltimbocca. Photo by: Alice Gao   Half circle copper bar   Pizza   (ORIGINAL ARTICLE)

    END OF SUMMER

    North End Grill's Tracy Obolsky on Grub Street | September 2, 2014

    WHAT YOU NEED TO EAT AND DRINK BEFORE SUMMER IS REALLY OVER by SIERRA TISHGART   Quick! Before it all melts! Photo: Melissa Hom   Labor Day has come and gone, but, technically, the first day of autumn isn't until September 23. That means you have exactly 21 days to end your summer on a high note and make the most of late-season corn, stone fruit, and tomatoes — as well as lobster rolls, rosé, and tacos, of course. To make things easy for you, Grub has compiled a checklist of some must-hit New York summer 2014 experiences.   Drink what little rosé is left in New York City. Perhaps at Bar Sardine, or Barbuto, both of which keep their doors open this time of year. Grub's visiting wine expert suggests Bar Sardine's Chateau Pradeaux Bandol rosé, in particular.   Bar Sardine lets the air in.Photo: Melissa Hom   Get your fill of chilled noodles. Here's a good place to start, or you could head to Ivan Ramen for cold lemon shio ramen, which is only offered at lunchtime.   Sample all of the new fried chicken around the city. Critic Ryan Sutton claims that Root & Bone "serves New York's best new fried chicken," and Wilma Jean's is getting good buzz, too. Plus: Berg'n serves two different fried-chicken sandwiches (Asia Dog's Buffalo fried-chicken sandwich; Ramen Burger's Chicken Karaage sandwich) and Birds & Bubbles opens soon.   Bar Sardine's burger comes with smoked cheddar, crispy potatoes, cucumbers, and barbecue mayo.Photo: Melissa Hom   Splurge on one last great lobster roll. Might we suggest the version served at Grand Banks?   Wait in line for next-level ice cream. Get thee to Morgenstern’s or Hay Rosie or Ample Hills Creamery’s new 3,600-square-foot ice-cream paradise before it gets cold outside.   Order iced coffee from a charming Australian. Two Hands, Brunswick, and Bluestone Lane all have pleasant, light, beachy vibes — and some of the friendliest baristas in town, complete with delightful accents.   Two Hands serves its iced coffee in Mason jars.Photo: Melissa Hom   Spend exactly $10 on a fantastic burger. There are plenty of great new burgers that demand your attention — but start by focusing on the ones at Wilma Jean and Bar Sardine, which both cost $10.   Eat all of the tacos. Grub hears that newly opened Greenpoint Fish & Lobster serves excellent fish tacos, but if you're looking for a sure bet, take the train to Rockaway Taco.   Baja fish tacos, with battered Gloucester pollock, at Greenpoint Fish & Lobster.Photo: Paul Wagtouicz   Make the most of late-season stone fruit. Try Kierin Baldwin’s peach-and-fig crostata at Locanda Verde, Brooks Headley's browned-butter panna cotta with roasted plums at Del Posto, Tracy Obolsky's peach crisp at North End Grill, David Waltuck's stone-fruit sundae with ginger and tres leches at élan, or one of the many other peach desserts still available.   Extend the feeling of summer by eating somewhere exotic. Order a Gold Daiquiri and peppered shrimp at the new, Caribbean iteration of Glady’s, or barbecue-roasted pork shoulder at Miss Lily’s 7A in the East Village.   Vacation vibes at Miss Lily's 7A.Photo: Melissa Hom   Take your friends to an old-school soda fountain. Bubby's High Line now serves a $100 "Kitchen Sink" sundae, and Hamilton's Soda Fountain recently opened in the West Village, serving milkshakes, malts, and single scoops of tuna salad.   Get corn stuck between your teeth. It's the best time of year to eat corn (as well as tomatoes): Try El Quinto Pino's new corn soup with chile-cheese pesto (which tastes a bit like pimento cheese); Bar Primi's campanelle pasta with Jersey corn, maitake mushrooms, and scalogno; or Crimson & Rye's savory corn pancakes with Scottish-smoked salmon. Also, don't forget about the classics, like Café Habana's Mexican corn on the cob.   (ORIGINAL ARTICLE)

    MEAL KITS

    Gramercy Tavern's Michael Anthony in The Wall Street Journal | September 2, 2014

    YOUR OWN HOME COOKING RIGHT OUT OF THE BOX More

    OPTIONS NOW BLOOM

    Nick Anderer in the New York Times | September 2, 2014

    HOTEL DINING, UPDATED CHINESE AND MORE by FLORENCE FABRICANT   Great restaurants no longer wait for fall. Consider Bâtard and Racines NY, which both arrived in the last few months. Nonetheless, armed with my shiny new pencil case and notebook, I anticipate the fresh crop of restaurants the way I do the new theater and opera seasons.   Imagine! A wine bar named for and run by Aldo Sohm, the prizewinning sommelier at Le Bernardin, with Eric Ripert unleashing his inner carnivore on a menu offering no fish whatsoever. Or the gallery mogul Larry Gagosian spending some spare change on Kappo Masa, a restaurant with the kaiseki king Masa Takayama wrangling the fish and rice. And there’s Ralph Lauren, out to replicate the fashionable splash of his restaurants in Chicago and Paris, with the Polo Bar next to his new flagship store on Fifth Avenue.   I’m looking forward to digging into Sarah Simmons’s fried chicken, cleverly paired with Champagne at Birds & Bubbles. I’m curious to sample the work of the out-of-town chefs who will rotate through Chef’s Club by Food & Wine. After a few dinners at Nick Kim and Jimmy Lau’s pop-up Shuko at the Beach in East Hampton, N.Y., I’m eager to see what they’ll do on East 12th Street. And I’m ready to check out a more expansive Parm in my Upper West Side neighborhood, as well as the Parm team’s seafood restaurant alongside the new Whitney Museum at the foot of the High Line. On my to-do list: waltzing again on the revolving dance floor of the Rainbow Room; securing a table at Dirt Candy when it moves and starts taking reservations; experiencing a Manhattan version of the Brooklyn Fare tasting counter.   New Yorkers will soon discover whether the Italian star chef Davide Scabin can persuade customers at Mulino a Vino to select their wines first, before the food. And whether the latest restaurant in Avery Fisher Hall will offer a good reason, other than convenience, to dine there.   And that’s just this year. Beckoning in 2015, beyond the scope of this list, are a new showcase for Gabriel Kreuther, late of the Modern; ABC Home Grown from Jean-Georges Vongerichten; a Batali-Bastianich seafood restaurant replacing La Bottega in the Maritime Hotel; Le Coq Rico for chicken and other birds by the French chef Antoine Westermann; a ripe new Rouge Tomate; and maybe, just maybe, a reincarnation of L’Atelier de Joël Robuchon.   In Dining Deserts, Options Now Bloom   The chef Nick Anderer at Marta, a new pizza restaurant in what is now the Martha Washington Hotel. Credit Andrew Renneisen/The New York Times   Even restaurant-clogged Manhattan has its food deserts, neighborhoods where dining destinations have been sparse for years. But as restaurateurs seek out less-expensive and less-saturated areas, a few are coming to life.   Take the swath of Midtown from Murray Hill’s postgraduate bars to the lunch mills of the garment district. Sachi Asian Kitchen and Zuma, a satellite of the London-based Japanese-food chain, are moving in, joining Fabrick and Beer & Buns. The Korean barbecue chain Kang Ho Dong Baekjeong is a natural fit for the area around Koreatown. The Empire State Building will get a ground-floor steakhouse, the State Grill and Bar. Devotees of the tasting menu will welcome the long-awaited Brooklyn Fare Manhattan. And Danny Meyer’s team will try its hand at Roman pizza at Marta, in the new Martha Washington Hotel (formerly the King & Grove).   Lower Manhattan, now a residential as well as a financial hub, is also perking up. The highlight is the World Financial Center’s makeover into Brookfield Place, which will add a gigantic French marketplace, Le District; a version of Parm; and next year, Amada, from the prolific Philadelphia chef Jose Garces. Nearby, in Battery Park, Pier A Harbor House will have 600 seats for slurping oysters and watching sunsets across the Hudson. To the east, near South Street Seaport, Industry Kitchen will serve comfort food in a hard-edge setting with communal tables. And the more-distant future may bring a downtown Eataly.   (ORIGINAL ARTICLE)