Restaurant that focuses on bacon is expanding somehow
Hell’s Kitchen’s bacon-centric restaurant BarBacon is making it way to the East Village, too. The restaurant using everybody’s favorite ingredient from 2007 has applied for a liquor license at 171 Avenue A between 10th and 11th streets, with plans to use a backyard patio. BarBacon first opened in Hell’s Kitchen in 2014, and nearly all the dishes include bacon, including fish tacos with bacon, pancakes with bacon granola, and a milkshake with bacon whipped cream.
Marcus Samuelsson’s Newark restaurant opens
Harlem chef and restaurateur Marcus Samuelsson has opened his Newark, New Jersey restaurant Marcus B&P. The menu includes fried chicken and cornbread, as well as dishes he hasn’t previously offered. Here, Samuelsson is making pastas and pizzas, including a white clam pie with ricotta and Calabrian chile. It’s a partnership with developer Ron Moelis. Most of the staff comes from Newark, while the rest come from elsewhere in New Jersey.
People’s sexiest male chefs list includes several from NYC
This totally ridiculous and eye roll-inducing list from People magazine of “the sexiest male chefs in America 2017” includes a slew of people from New York, topped with Flip Sigi chef Jordan Andino. Sam Talbot of Pretty Southern, Bobby Flay, and Akhtar Nawab of Alta Calidad, Geoffrey Zakarian of The National, and Paul Donnelly of Chinese Tuxedo all also made the roundup.
Gabe Stulman’s Fedora gets a new chef
West Village mainstay Fedora will now be run by chef Jin Kang, an alum of Le Bernardin and Extra Fancy. Longtime Fedora and Sardine chef Matt Griffin left to run the new Stulman restaurant in Gramercy. Kang is adding some of his own dishes to the menu, including a short rib braised in dashi broth and pan-seared scallops with sunchoke puree, hen of the woods mushrooms, fennel, and pickled grapes.
Ligaya Mishan visits Astoria for seafood
In this week’s Hungry City, Ligaya Mishan looks at Astoria Egyptian restaurant AbuQir Seafood — where diners point to their chosen fish and then can get it cooked several different ways. Mishan prefers the griddled version, where a whole fish is “patted down with cracked wheat bran, slapped on a hot griddle until both sides are black and glittering, then thrust into water — quenched like a newly forged sword — with a swirl of cumin, lemon and crushed pepper.”
An Ecuadorian dinner tonight
On Friday, chef Humberto Guallpa — along with Franklin Becker and pastry chef Thiago Silva — will be cooking an eight-course meal intended to be a journey through Ecuador. Dishes include cow feet soup, scallops with corn and honey nut squash, and mahi-mahi with aji de arbol. The meal costs $95, and a portion of the proceeds go to Pop.Earth - Om, a center for autism and developmental disorders.