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Capon Gets Down to Business, Cuozzo is Crazy for Kreuther, and More A.M. Intel

Everything you need to know about New York dining today, Friday, August 21.

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[The dining room at Dirty French. Solid choice for a Friday night meal in late August.]
[The dining room at Dirty French. Solid choice for a Friday night meal in late August.]
Daniel Krieger

— Josh Capon — the chef/partner behind hit restaurants like B & B, Lure, and Bowery Meat Company — thinks the city is creating laws that are "abusive to ownership." In an interview with Playboy, the chef addresses the $15 fast food minimum wage:

Look, no disrespect to what anybody does for a living, but when fast-food workers are making more than professional line cooks in a restaurant, I don’t think that’s fair. My cooks are not cooks. My cooks are serious chefs. These guys are trained and are really professional. [Raising the minimum wage for fast-food workers is] taking the motivation away, if you will. Why shouldn’t one of my guys go work at McDonalds?

We give people raises all of the time when they do a great job. But when you have people coming in at entry level positions making whatever the crazy number is, we can’t give you a raise for three to six months after we wanted to, because you’re already at that number. So it’d be nice if we had a little bit of room.

He also think that the tipping system should stay the way it is.

Steve Cuozzo loves Gabriel Kreuther's eponymous restaurant across from Bryant Park. Here's the critic on one of his favorites from the menu: "The year’s most beautiful dish is surely a sliced, raw, marinated sea scallop floating atop jalapeño coulis. The ceviche-esque apparition is served in a flying saucer-like crystal bowl that the waiter plugs into a pedestal. The scallop seemed born to the interplay of sweet, salty and spicy notes from Meyer lemon, paper-thin radishes, crunchy tempura and Espelette pepper." The Cuozzmeister gives the restaurant three and a half stars.

— This is your last weekend to visit MePa legend Hogs & Heifers. In a Grub Street retrospective, photographer/filmmaker Cheryl Dunn explains its appeal: "You didn't go there to sit quietly in the corner and drink a beer....You entered a bawdy, rowdy vortex reminiscent of the best bars in New York's history." The bar is closing after business on Sunday.

— Outdoor food market Mad. Sq. Eats will return to the pedestrian plaza in front of Eataly on September 4 for a one-month run. In addition to stalls from Roberta's, The Cannibal, and Uma Temakeria, the market will feature fried chicken from Farm Road Hospitality and ramen from KOA.

— The team behind East Williamsburg rum distillery The Noble Experiment just opened a tasting room with a menu that includes daiquiris, punch, and beer.

— A very talented young baker by the name of Natasha Ali made a cake in the shape of a Shackburger.

— Williamsburg oddity Antica Pesa is still pulling in the celebrities somehow. Bruno Mars and six of his friends had dinner there the other night.

A new outpost of local Mexican chain Oaxaca will open at 478 Halsey Street in Bed-Stuy next week. Another location is also in the works at 406 Rogers Ave. in Crown Heights.

— And finally, here's how to make meatballs like Marco Canora:

Lure Fishbar

142 Mercer Street, New York, NY 10012 Visit Website

Bowery Meat Company

9 East 1st Street, Manhattan, NY 10003 (212) 460-5255 Visit Website

Gabriel Kreuther

41 West 42nd St, New York, NY

Gabriel Kreuther

41 West 42nd Street, Manhattan, NY 10036 (212) 257-5826 Visit Website

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