Tom Colicchio Opens His First New Restaurant in 2 Years on Long Island

Celebrity chef Tom Colicchio is set to open his first new restaurant in more than two years, this time on Long Island. Small Batch, opening tomorrow, will serve American fare made from locally sourced ingredients in a rustic, 180-seat space at Roosevelt Field in Garden City.

The space, modeled after a farmhouse, will feature an open kitchen and wood-fire grill churning out an American menu with an emphasis on Long Island regional products. Starters include honeycrisp apple and delicata squash with honey, smoked chile, and country ham. There will be a raw bar and seafood mains, like grilled swordfish, roasted cod, and braised tuna.

The Top Chef judge also has four kinds of pasta on the menu, along with meaty mains like braised pork belly, Long Island duck, smoked short rib, and grilled lamb sausage. A portion of the menu is dedicated to the wood-fire grill, with offerings like a half chicken, bone-in lamb loin, and a dry-aged New York strip.

See more here.

A French Celebrity Chef Finds a Spot in a Lexus-Owned Space

“The aromas you might pick up in this building, owned by Lexus, the car company, may not be that new-car smell but rather curry, roasting meat, smoked vegetables, caramel and freshly ground coffee. Food is the main purpose of this installation, which features a ground-floor cafe, a full-service restaurant and bar upstairs, and not a car in sight. It’s the third such venture for the brand, after others in Tokyo and Dubai. Union Square Hospitality Group is behind the cafe and restaurant, but the food is being devised by Gregory Marchand, a French celebrity chef who owns the Frenchie restaurants in Paris and London. He will be on hand from time to time for the next four to six months; after that, another chef-in-residence will be imported. “We want chefs who are new to New York and up-and-coming,” said Kirk Edmondson, the manager. The long-term executive chef is Nickolas Martinez, who worked with Joël Robuchon and at Foragers City Table. Kaz Fujimura is responsible for pastries, and Andrea Morris is in charge of drinks and wine. A circular bar and lounge is on one side of the second floor. The dining room, done mostly in black and white with a spacious open kitchen, seats 50. Mr. Marchand’s menu includes some of his signature dishes like baby leeks with Parmesan sabayon and smoked egg yolk, halibut grenobloise, and a toffee and banana dessert called banoffee.”

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The Wizard Retools His Lab

David Bouley dreams of engineering a whole different concept of a restaurant.

The famous chef’s eponymous restaurant opened at 165 Duane Street, Tribeca in 1987.  According to Bouley, the restaurant will be going “on sabbatical” and then reopening in a smaller space (planned for Tribeca) with a mission of healthful eating.  The new space will accommodate only 20-25 seats and open five days a week.  The Bouley that New Yorkers have come to know over the past thirty years will be gone in a few months.

In recent years, Mr. Bouley has become obsessed with health issues.  Towards the end of the year, he will engage in a deep study of the relationship between health and food.  He plans to take nutrition classes at New York University and consult with doctors and experts, internationally.

The new restaurant’s mission will be to optimize health.  Tasting menus will be developed to address a variety of dietary restrictions and medical concerns.  “Food should give you calories that you burn off, not calories that you store,” said Mr. Bouley.

David Bouley plans to rejuvenate his restaurants and projects (Bouley, brushstroke, Bouley Test Kitchen and Bouley Botanical) and himself.  He is quoted as saying “Gastronomy and science, meeting together.  I want to learn how to do that better”.

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Trending Now: Chef’s Table Netflix Debut

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Netflix’s newest original programming Chef’s Table debuts today and will showcase six notable chefs, giving viewers a look into their daily lives and their creative process. The series, produced by David Gelb, director of Jiro Dreams of Sushi, devotes an episode to each chef:

  • Ben Shewry – Attica, Australia
  • Magnus Nilsson – Fäviken, Sweden
  • Francis Mallmann – El Restaurante Patagonia Sur, Argentina
  • Niki Nakayama – N/Naka Restaurant, Los Angeles
  • Dan Barber – Blue Hill Restaurant, New York
  • Massimo Bottura – Osteria Francescana, Italy

Each episode is shot in the style of Jiro Dreams of Sushi but follows food from all over the world as Gelb wanted to show the “Planet Earth of Food”. Each chef chosen is very different from one another in hopes that seeing these chef’s stories will make viewers notice and change their perspective of the food currently in their lives.

Chef’s Table will premiere April 26 on Netflix. Watch the trailer below :

Openings: Dominique Ansel Kitchen

Screen Shot 2015-04-28 at 11.23.31 AMTomorrow, the much-anticipated Dominique Ansel Kitchen will open its doors to the West Village. The Cronut king has taken the industry by storm developing hybrid desserts and he plans to take things to the next level with his newest endeavor. Dominique Ansel Kitchen will be the first of its kind bringing bakery retail together with restaurant service. According to their newly launched website 70% of the menu will be made to order.

Dominique Ansel names time as an ingredient, placing importance on the care and process that goes into each pastry. The bakery vows to offer the “best and most genuine versions of pastries…at the perfect time for you to eat it”. Menu speculation includes chocolate mousse, baba au rhum, beignets, mille-feuille and very buttery lemon tarts that are all prepared a la minute with a one to two minute prep time. Additionally, the bakery will offer savory options including garlic bread croissants and béchamel filled squid ink toasts.

Ansel announced earlier this month that 26-year-old Karys Logue would be his Executive Chef overseeing both Dominique Ansel Kitchen as well as the original Dominique Ansel Bakery. Logue first crossed paths with Ansel when they worked together at Daniel and since she has perfected her skills as sous chef at Café Boulud as well as executive pastry chef at Sepia and Tessa.

Dominique Ansel Kitchen, 137 Seventh Avenue South (10th Street), 212-242-5111, dominiqueanselkitchen.com

Sweetgreen in New Tribeca Location

The second New York outpost of the hotspot Sweetgreen opened Thursday, May 15. The menu is virtually the same as the Nomad location with seasonal and locally sourced salads, rice bowls, and juices. The new space has a small amount of indoor and outdoor seating.

A third Sweetgreen is set to open in Williamsburg this fall.

Location: 413 Greenwich St.                                                                                                                                                                                             Phone: 646-922-8572                                                                                                                                                                                                         Hours:  10:30am – 10pm

Bobby Flay’s Gato to Open Next Month

Bobby Flay’s Spanish/Mediterranean restaurant Gato will open on 324 Lafayette Street in approximately one month. A cat that passed by the first time Flay saw the space inspired the restaurant’s name.