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  • Freestylin' in the Kitchen at Semilla

    Freestylin' in the Kitchen at Semilla

    Pam Yung & José Ramírez-Ruiz of Semilla  While dining at Semilla, Williamsburg's recent 18 seat restaurant, we were served 10 stunning plates of vegetable based dishes that might have evolved from one seating to the next. Chef José Ramírez-Ruiz and his partner Pam Yung describe the format as ...

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  • 1100 Selections at Marea with Francesco Grosso

    1100 Selections at Marea with Francesco Grosso

    Francesco Grosso at Marea “I wanted to open my own wine bar,” said Francesco Grosso, the soft-spoken Beverage Director at Marea. “I fell in love with wine and there was a place on the Lower East Side called ‘inoteca. I went a few times and said I’d love to open a place like this. It was my then p...

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  • Drink Big. Seeking Truth in Wine with Michael Madrigale.

    Drink Big. Seeking Truth in Wine with Michael Madrigale.

    “Where’s Burgundy?” asked Michael Madrigale of Bar Boulud, when he interviewed for a job at the Burgundy Wine Company. “I don’t understand the concept here. I thought Bordeaux was the best wine in France.” Yet despite his brutally honest naiveté, his interviewer liked his energy and so she calle...

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  • Revisiting the Classics at The Library with Tiffany Short

    Revisiting the Classics at The Library with Tiffany Short

    Like an artist that masters figurative drawing before approaching the abstract, Tiffany Short of The Library at the Public, learned the classics while tending bar at The Inn at Little Washington, before she resurrected the Shrub, a colonial cocktail, at the Library. Hired as a bar manager at PS7...

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  • Catching Up with Natalie Tapken at Lure

    Catching Up with Natalie Tapken at Lure

    John Coyle with Natalie Tapken & Matt Krueger of Bowery Meat Company “People would look on their phones for Parker points,” said Natalie Tapken of her early days at Lure. Nowadays, thankfully, the “Parker Universe” has imploded and guests no longer scan their phones while considering what to ...

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  • Brett's in the Air at Threes Brewing

    Brett's in the Air at Threes Brewing

    Greg Doroski, Head Brewer at Threes Brewing “Anytime you push an extreme flavor profile, it gets one-dimensional. If you push alcohol in wine, it becomes the dominant flavor profile,” said Greg Doroski, the head brewer at Threes Brewing in Gowanus. “If you push hops, it becomes about hops. I thin...

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  • Meet Meghan Boledovich, the House Forager at PRINT

    Meet Meghan Boledovich, the House Forager at PRINT

    Meghan Boledovich, the House Forager at PRINT Restaurant PRINT Restaurant, Adam Block’s first solo-venture in Hell’s Kitchen, practices a form of sustainability that is tough to rival in our current day of Farm-to-Table everything. Here, sustainability extends beyond the earth and those who farm ...

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  • Adding to the Conversation at Claudette, with Seth Liebman

    Adding to the Conversation at Claudette, with Seth Liebman

    Seth Liebman at Claudette "I remember the early days at Gramercy Tavern," said Seth Liebman, the spirited Beverage Director at Claudette. "There was a period when we refused to have Merlot on our list because people would come in and instead of asking for red wine, they'd ask for Merlot as the ca...

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  • Looking Back on 2014...

    Looking Back on 2014...

    2014 was an amazing year for all of us here at TEW. And for this, we offer great thanks to our families and friends, to our winegrowers and buyers, and to everyone who supports us and them. Looking back on the year, our 20th as a company, we've a lot to reflect on. Cheers to a beautiful year! We...

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  • Drinking Italian at Frankies 570 with Orland Delgado

    Drinking Italian at Frankies 570 with Orland Delgado

    Orland Delgado at Frankies 570 "You want to have easy drinking wines for the most part to go with food," said Orland Delgado, of Frankies 570 in the West Village. "Then you want to have bigger wines, something aged, more special, unique, so you get the older vintages. There are certain ye...

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