Not long ago, the only way to know what a certain dish looked like — no matter how many times you'd heard about it or read about the restaurants that prepared it — was by actually going to the restaurant and eating it. Now it's not an exaggeration to say that if you search hard enough, you can find photographs of the food from almost any major restaurant online. That can be useful to interested diners, and restaurants often benefit from the attention and encourage the practice. At the same time, though, a number of successful chefs dislike or flat-out prohibit photography for a variety of reasons. With that in mind, we presented the issue to four chefs and a respected blogger to see how ... Continue reading →
Not long ago, the only way to know what a certain dish looked like — no matter how many times you'd heard about it or read about the restaurants that prepared it — was by actually going to the restaurant and eating it. Now it's not an exaggeration to say that if you search hard enough, you can find photographs of the food from almost any major restaurant online. That can be useful to interested diners, and restaurants often benefit from the attention and encourage the practice. At the same time, though, a number of successful chefs dislike or flat-out prohibit photography for a variety of reasons. With that in mind, we presented the issue to four chefs and a respected blogger to see how ... Continue reading →
Photograph: Taso Hountas The misadventures of the Great GoogaMooga—the two-day food-and-music festival that had its shaky debut in Prospect Park this weekend—have been exhaustively documented. Of particular interest is the $250 ExtraMooga ticket, which was marketed as an all-inclusive experience but fell inexcusably short of expectations. Many sources, including TONY, suggested that a refund for ExtraMooga ticket holders would be a game-changing move to help turn the tides of public opinion. TONY has the exclusive word this morning that organizers Superfly, responding to the negative feedback, have decided to do just that.“We are offering a 100% refund to anyone who attended ExtraMooga: the full ticket price, credit card fees—everything,” said Superfly’s Jon Mayers in a phone interview last night. “Our intentions were to do something ... Continue reading →
Wednesday, May 23, 2012 Wednesday, May 23, 2012, by Greg Morabito Today, the group that organized epic foodie clusterfuck the Great GoogaMooga announce that they are going to offer full refunds to the people who bought tickets for the fest's premium experience, the ExtraMooga. So, if you purchased one of those special $250 tickets, expect an e-mail from Superfly Productions later today. A lot of people complained that there simply wasn't a lot of food to eat in the ExtraMooga area, which is a big problem at a food festival. When Eater spoke with organizer Rick Farman earlier this week, he noted that they were discussing how to deal with these guests. And today, Superfly partner Jon Mayers explains: We are offering a 100 percent ... Continue reading →
Wednesday, May 23, 2012 Wednesday, May 23, 2012, by Paula Forbes Two waitresses from New York's Sutton Place Restaurant and Bar are suing the restaurant in a $15 million suit, saying their boss forced them to be weighed and kept track of their weights in a spreadsheet. Also, there are accusations of inappropriate touching and obnoxious cracks that, according to the New York Post, "made them feel like they were being put on display at a county fair." [NYP] Continue reading →
Masa Alum Serves $135 Caviar Omakase at Neta: Ryan Sutton By Ryan Sutton - 2012-05-23T04:01:00Z Enlarge image Spicy Salmon Neta's spicy salmon with sizzling rice and bonito flakes. The dish is meant to be consumed with cold beer. Neta's spicy salmon with sizzling rice and bonito flakes. The dish is meant to be consumed with cold beer. Photographer: Lili Rosboch/Bloomberg Enlarge image Grilled Boston Scallop Neta's grilled Boston scallop with Santa Barbara uni. The East Coast-West Coast pairing juxtaposes gorgeous hues of orange, white and green. Neta's grilled Boston scallop with Santa Barbara uni. The East Coast-West Coast pairing juxtaposes gorgeous hues of orange, white and green. Photographer: Philip Lewis/Bloomberg Enlarge image Bluefin Tuna Belly Neta's slice of bluefin tuna belly on a small mound ... Continue reading →
DARIEN, N.Y. — A U.S. Army veteran who lost both legs in Iraq and had been trying to rebuild his life was killed after he was thrown from a roller coaster at an upstate New York amusement park. Teams of inspectors on Saturday were examining the... 3:28 PM A married man driving his wife’s car mowed down a female friend and then left her bleeding in the street as he sped off — only to wind up critically... 7:10 PM A homeless man was bashed in the head with a bike lock and killed during a bloody dispute with another man in Union Square Park, police said today.... 6:35 PM A Queens bodega manager was shot dead by a masked robber — the second time ... Continue reading →
Steve CuozzoFREE RANGE THE NOMAD1170 Broadway (at 28th Street) 347-472-5660 A friend who works at one of Daniel Boulud’s places buttonholed me on the sidewalk: Was The NoMad’s chicken as “astronomical” as she’d heard?Yes — NoMad’s fabulous fowl, pumped up with black truffles and foie gras, is starting conversations on the street. It’s the grandest dish, but by no means the only grand one, at the year’s best new restaurant by a mile.And the sweetest. Hosts smile, waiters usually don’t step on your punch lines. The NoMad is the work of Eleven Madison Park owner Will Guidara and chef-partner Daniel Humm. That they brought forth a new place attitude-free is merely amazing. That they pulled it off at the NoMad Hotel, sizzling younger sister to ... Continue reading →
