Enough with the Caesar riffs, please. Versions of the crunchy, creamy salad are everywhere, but some New York chefs are, at last, giving some other famous salad recipes a spin.
Grub Street
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Eat like the experts — food news and restaurant recommendations from @nymag.
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- Julia Turshen, who has worked on more than a dozen cookbooks, is publishing a romance novel this spring. She says the two genres have more in common than most people may assume.
- Trudie’s Tavern is ready to be Carroll Gardens’s new go-to: The restaurant, from the Gertie team, opens in the former Buttermilk Channel this week.
- Henry Rich, who owns Brooklyn spots including Rucola, Rhodora, and Anaïs, wants to make ‘good, neighborhood restaurants that serve as less transactional third spaces for New Yorkers,’ he writes in his Grub Street Diet.
- This week, René Redzepi announced that his restaurant, Noma, would reopen in Copenhagen this summer, just three months after he said he’d step away from the project.
- Voodoo Doughnut has arrived in New York, but have the Bacon Maple Bars and blunt-shaped ‘blazers’ gotten here 20 years too late?
- ‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Zoli, the rare restaurant that encourages its diners to get a little uncomfortable.
- George McNally is building Faux, his first restaurant, without his famous dad. He’s adding steak-frites to the menu anyway.
- Despite being a burger guy, George Motz’s favorite part of eating meat might be the bone. ‘Chewing on it is one of the greatest experiences you can have,’ he writes in this week’s Grub Street Diet. ‘So base and primal and perfect.’
