Mason's Version of Brooklyn Bowl, Top 10 in W'burg

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    NEWSLETTERS

    Kinds gross, Campbell's


     

    MASONWIRE— Chef/TV star Sam Mason goes on the record about what went wrong at Tailor and what he's planning next: "The problem as he sees it was 'overzealousness,' from Tailor’s large serving staff to its exorbitant SoHo rent...he shared his intention of opening a smaller restaurant in Brooklyn. Thinking out loud, he said, 'Maybe it’ll be a place with a stage, where bands can play.'" How about that plus bowling and a bar? [NYT]

    WILLIAMSBURG— Today Fork in the Road runs a listicle of their top ten favorite restaurants in Williamsburg (with some curious choices). Meanwhile, Brooklyn Based reports that one of the chefs at Egg (no. seven on the Voice list) has moved to Roebling Tea Room, while the better known Stephen Tanner has moved on to work on his new Metropolitan restaurant space. [FotR; BB]

    MIDTOWN— Some additional shutter news from the tipline: "Sadly the Pump Energy Food location on 38th between Broadway and 6th is serving its last day of ultra healthy food :( I'm gonna have to find a new place to get my healthy lunches now." [EaterWire]

    REALITY TV— Reader Brian Lerch reveals the new NBC/Magical Elves show won't be the only food show next year to be called "United Plates of America." He's been producing a show of the same name for the last year: "The show premise centers around celebrating cultural and culinary diversity in America. Each episode co-hosts Chad Kessler and Tati Amare are introduced to an ethnically diverse relationship through a viewer video submission or a live skype conversation. The viewers have an upcoming event in which they want to celebrate the uniting of their own distinct cultures in one dish that fuses both of their cuisines together- thus uniting their plates!" That sounds just as good as a glossy cutthroat reality competition. [EaterWire]

    TOP CHEFFAGE— In a piece in Time, writer Joel Stein taste tests the Top Chef line of Schwan frozen dinners and realizes they aren't half bad. He also reveals that Top Chef alums are not paid for their efforts. [Time]
     

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