David Waltuck on Cooking in Tribeca for 30 Years; Clover Club Coming to CarrollCarroll Gardens: The Clover Club — the Smith Street cocktail spot from the Flatiron Lounge people have a sign up. Getting close! [Off the Presses]
Gramercy: Shockingly, for some cooked-food enthusiasts, “some of Pure’s dishes, and not just obvious things like salad, are downright delicious.” [Mouthing Off/Food & Wine]
Greenwich Village: Somebody told somebody that a bartender at a new bar told him that Keith McNally may have put a $1 million bid on Minetta Tavern. [Eater]
Hell’s Kitchen: Video of Dave Martin concocting a special Valentine’s Day gelato to serve at Crave. [Snack]
Tribeca: David Waltuck “first got behind the stove [at Chanterelle] — and set the restaurant on its path to becoming one of the city’s most cherished — before he was 25 years old. He’s now 53.” And ready for a Q&A with Frank Bruni. [Diner’s Journal/NYT]
West Village: Grom is totally coming to Bleecker Street, and they’re accepting applications now for a March opening. [Eat for Victory/VV] Was Beatrice Inn raided and shut down last night? [Down by the Hipster]
In the Magazine
Plenty of Edible Reasons to Love New York
This week, in what has become an annual tradition, the magazine identifies more reasons to love New York. The city’s edibles are justification enough, and this year Rob Patronite and Robin Raisfeld present two: our enthusiasm for frying and the Dessert Truck. The Robs continue to indulge by listing some of the city’s richest dishes, like WD-50’s eggs Benedict or foie gras meat loaf from Café Gray, as well as suggesting some places for New Year’s Eve dinner. Gael Greene does not speak of Crave on 42nd with such reckless abandon, but there’s nascent hope for this week’s openings: a wine bar, a vegetarian burger joint, and an eclectic East Village bistro. Finally, Rob and Robin give us one last at-home indulgence: baked Vacherin Mont d’Or. And after twelve months of tsuris, we’ve all got it coming.
Mediavore
Balducci’s Ruins Hanukkah; Dave Martin Can Paint, TooBalducci’s made a big mistake by advertising boneless spiral ham as “Delicious for Chaunkah.” [NYDN]
Contradicting his colleague, Frank Bruni defends the entrée, arguing that a “too-long sequence or too-broad collection of too-small plates is like being tickled and tickled and never flat-out hugged.” [Diner’s Journal/NYT]
Le Bernardin’s James Beard–award–winning pastry chef enjoys a nice Snickers bar with almonds at the end of the day. [Restaurant Girl]
