Sometimes, a good paparazzi shot makes us stop thinking about rumors and start thinking about whether big eyeglasses are passé, yet. Lindsay has a new beau, her dad has a new excuse, Gosselin's ex thinks someone is framing her. Gossip!
New York Magazine's Grub Street blog has a little interview with Michael Rankin, a waiter at Brooklyn eatery Diner. In it he discusses his various celebrity encounters and gives some behind-the-scenes restaurant dish. He talks about how the restaurant basically served Superbad's McLovin' alcohol, even though he is…
It's bikini season! And Agyness Deyn, this month's UK Vogue covergirl who is pretty much America's real-life next top model even though she is British, is celebrating by eating just like a normal person. Well, a normal British person, but still. In the past week, she has consumed cheese and ham dumplings, beans on…
Server Lynnea Scalora is feeling alienated from her labor: "When you're a server, you're someone's slave," she tells Grub Street. Why does she feel this way? Probably because she works at Enid's, which as any Greenpoint/Wburg resident can tell you is the innermost circle of brunch hell. The restaurant epitomizes…
David Cross, the scamp of a comedian who's frequently spotted out and about in his East Village neighborhood, just made it a lot easier to stalk him! Not that you would. But in case you're curious about where to find him, or maybe just about where to eat eggs on the weekend, here's some advice: "While people wait for…
Over at Grub Street today, two highly esteemed foodies/ cultural commentators dished about which dishy Top Chef finalist's dishes they had found most compelling. The conversation ran to the innovations of Marcel's foamspiration, Ferran Adria, and whether either finalist could actually run a restaurant (for the record:…
Lately, we'd found ourselves wondering whether broke-down songbird Britney Spears likes to drink alcohol. Luckily, Grub Street's reliably awesome Ask A Server column has finally answered that burning question, via their interview with Dirty Delta, a waitress at famed E. Vil drag queen restaurant Lucky Cheng's.
Oh,…Grub Street goes deep today, probing the eating habits of Joanna Angel (of Burning Angel fame). Joanna's eating seems pretty Williamsburg-centric, which makes sense: that's where her office is. She tries to keep it healthy — "I ate a bagel from the Bagelsmith — I get egg whites and cheese on an everything bagel. I'm…
We like the oddball food trend piece as much as the next person, but the latest Japanese-imported supposed fad tests the limits of our (and, ostensibly, Grub Street's Daniel Maurer's) endurance. The foodstuff in question? "Cod milt, also known as shirako, also known as kiku, also known as — okay, no getting around it…
Grub Street notes an e-mail making the rounds from a desperate young self-promoter in the world of fine dining:
The coy SOBs have edited any identifying material out of the letter, but surely it shouldn't be too hard to find? Also, we are kind of in love with the "Danny Meyer does it" excuse; we're particularly…Hawaiian Tropics Zone waitress Tina Marino will probably get made fun of about this Grub Street post for, among other things, being a ditz and openly admitting that she bears a striking resemblance to Tara Reid. Personally, we appreciate Tara's — sorry, Tina's! — honesty:
We're hoping that Tina's straight talking…Insults at Mario Batali's celeb roast at Capitale last night ranged from lame: "What are you trying to be, the Chris Farley of the Food Network?" — to slightly less lame: "You look like Kiefer Sutherland after he was stung by bees." But one zinger actually made us LOL — and it's courtesy of mild-mannered Queer Eye…
"The whole idea behind the bar-restaurant is bringing things back to NYC, like American and New York things." That's Paul Sevigny (who probably resents that he needs to be formally identified as Chlo 's brother first, member of A.R.E. Weapons second), discussing his new, so topsecretshhhh! bar-restaurant with Grub…
New York mag's Grub Street had an item yesterday on a taping of Iron Chef America, which ended with, in their own, albeit with tongue somewhat in cheek, "earth shattering revelation".
Well, here's the thing - these dishes aren't "invented" within the hour time limit - chefs from which the "secret" ingredient used…
