Sessanta is #1 on the Eater Heatmap

Sessanta is #1 on the Eater Heatmap

The Hottest Restaurants in Manhattan Right Now, June 2015

Eater editors get asked one question more than any other: Where should I eat right now? NYC dining obsessives want to know what's new, what's hot, and what Danny Bowien is up to these days. So here you have it, a guide to the 20 hottest restaurants in Manhattan this month. New for June: John McDonald and Jordan Frosolone's Sicilian hotel restaurant Sessanta, modern Korean hot spot Oiji, and the Clocktower, Stephen Starr's joint project with star British chef Jason Atherton. They replace Dirt Candy, Porchlight, and Kiin Thai Eatery.

Check out the full list on Eater.

Opening News: Our new Italian Restaurant, Sessanta is now open for dinner.

Opening News: Our new Italian Restaurant, Sessanta is now open for dinner.

John McDonald, Steven Eckler and Mercer Street Hospitality along with Chef Jordan Frosolone present Sessanta, a Southern Italian inspired restaurant located in the heart of SoHo on Thompson Street.

Designed by Martin Brudnizki Design Studio, Sessanta takes direction from mid-century Italy, combining the avant-garde aesthetic of Giò Ponti with the glamour of Federico Fellini to transport diners to the post-war heyday of Italian culture.  

Check out all the news below, and for reservations, please call: 212 219 8119 

NEWS:  Womens Wear Daily  |  New York Magazine Grub Street  |  Eater NY  | Urban Daddy

Not Just Any Piece of Meat

Not Just Any Piece of Meat

“It’s a science in itself to be able to cook a prime rib at the right temperature for the right amount of time,” said Pat LaFrieda, the chief executive at Pat LaFrieda Meat Purveyors and the author of a recent book, simply called “Meat: Everything You Need to Know.” Now that he is seeing “this resurgence in demand for it,” there’s a concomitant demand for his crash-course tutorial on the difference between a hulking seven-ribbed roast and, say, a cowboy steak. (The latter is a bone-in rib-eye that has been sliced off the standing rack and cooked as an individual steak, on a grill or in a pan, instead of being slowly roasted alongside its fellow ribs.)

“I’ve had to help a lot of chefs through this conversation,” Mr. LaFrieda said.

Many chefs, of course, have a personal approach to preparing it. Mr. Capon, who reveres prime rib as “one of my favorite things in the entire world,” gives the object of his adoration a surprising twist when he prepares it for the $68-a-person feasts at B & B Winepub: He steams it for eight hours before giving it a rapid sear on a plancha.

Many chefs, of course, have a personal approach to preparing it. Mr. Capon, who reveres prime rib as “one of my favorite things in the entire world,” gives the object of his adoration a surprising twist when he prepares it for the $68-a-person feasts at B & B Winepub: He steams it for eight hours before giving it a rapid sear on a plancha.

Read the rest of the New York Times article here

The Bowery Meat Company Is a Beef Haven—but Don’t Call It a Steakhouse

The Bowery Meat Company Is a Beef Haven—but Don’t Call It a Steakhouse

The secret charm of this East Village resto isn’t what common words appear in its name but which one doesn’t

We who are meat eaters need not eat meat like mouth-breathing bottom-feeders. We who eat meat seek meat but need not timorously seek it. We are not mice, nor must we be lions, puffed with pride, who try to hide the mouse inside through smoke and char and crass charade and tales of getting laid. Men we are, no more no less, not abashed sinners, and as men we deserve a fitting house to eat our dinners.

Could that happy home be the Bowery Meat Company, the new restaurant from chef Josh Capon and restaurateur John McDonald? Perhaps, though at first the odds appear long. There is the name, for instance. Each of the three words—Bowery, Meat and Company—seem pulled at random from the lexicon of trendy restaurant buzzwords. The location, the soulless glass poop of the Avalon Bowery, had already chewed up and spit out a classy Veselka offshoot and is generally a gleaming blight in the East Village.

Plus, a meat company seems like the very last sort of company we need, especially in that neighborhood where DBGB does brisk trade in saucisson and speck. And when the vegetable is purportedly ascendant, every other recent opening seems to be a steakhouse. It’s a very bad time to be a cow.

Check out the rest of this feature on The Observer 

Chop Shop

Chop Shop

You over there, sipping the detox tea. And, you, with the overflowing green salad.

We see you. We commend you, but we also know that soon enough, you're going to break from all that well-intentioned clean eating and start to crave a steak. Badly.

When you decide to butcher your resolutions, cut and run to Bowery Meat Company.

It's the latest schmancy restaurant to join other newish Bowery additions from Keith McNally (Cherche Midi) and Andrew Carmellini (Bar Primi). BMCo is the brainchild of the Lure and Burger & Barrel team, John McDonald and chef Josh Capon, as well as executive chef Paul DiBari. It's not exactly a steakhouse in the traditional sense—they prefer to call it a "meat-centric" restaurant. The design and menu have a slightly more modern bent, but trust—you're going to pay steakhouse prices.

McDonald has a knack for stylized restaurants (picture Lure's nautical-chic interior). BMCo's look is midcentury modern meets Richard Burton's smoking lounge: wood paneling; plush, half-moon blue booths; butcher block-topped tables; geometric carpeting; drapes; and mirrored accents.

The food is stylized, too; you won't find creamed spinach and its old-timey ilk here. "We don't want you to be exhausted by the time the steak hits the table," Capon says. You're greeted with meat upon arrival, though, in the form of complimentary salumi and soft slices of bacon-and-rosemary focaccia. From there, order the Rockefeller-reminiscent broiled oysters ($18), doused in bubbling-hot parsley-and-Romano-cheese compound butter.

Check out the rest of the article on Tasting Table

 

Dine-O-Fight! Dueling Foodies Stein and Ozersky Carve Up the Best Eats of 2014

Dine-O-Fight! Dueling Foodies Stein and Ozersky Carve Up the Best Eats of 2014

BEST DISH:

Stein’s pick: The Bowery steak at the just opened Bowery Meat Company takes two of the most cliché words on New York menus these days and makes it new. Josh Capon hornswoggled Pat LaFrieda to give him only the deckles—the second smaller portion of a ribeye—which Mr. Capon rolls up and then broils. Deckles have long suffered from overcooking when attached to a rib eye but here the cut finally gets its due. Mr. Capon has innovated something I thought was beyond innovation.

Read more at http://observer.com/2014/12/stein-ozersky-best-and-worst-2014/#ixzz3LcWtSSOf 

Our Prime Rib Special Dinner for Six

Photo by Nick Solares The Eater Top 10 Essential Prime Rib “must-try” destinations and we are on it. Chef Josh Capon offers a special order $75 per person prime rib dinner available for parties of four to twelve. It includes a bounty of sides and dessert. The dinner can be reserved by calling (212) 334-7320.
Photo by Nick Solares

The Eater Top 10 Essential Prime Rib “must-try” destinations and we are on it.

Chef Josh Capon offers a special order $75 per person prime rib dinner available for parties of four to twelve. It includes a bounty of sides and dessert. The dinner can be reserved by calling (212) 334-7320.

New York Food & Wine Festival, 5x Burger Bash Champion

B&B takes home the trophy for the fourth time in fives years. Last night, Lure Fishbar’s Josh Capon (photo, Capon and John McDonald) and real American hero Guy Fieri tied for the People’s Choice award at the New York City Wine and Food Festival’s Blue Moon Burger Bash. Capon was serving the same burger that helped him win this competition three times in the past, and Fieri was peddling a mac and cheese-topped something-or-other from his Times Square Donkey Sauce factory, Guy’s American Kitchen. The Spikey One was working the crowd, hard, all night, so it’s not surprising that he got a lot of tokens from the attendees. (via Eater NY, full post here)

B&B takes home the trophy for the fourth time in fives years.

Last night, Lure Fishbar’s Josh Capon (photo, Capon and John McDonald) and real American hero Guy Fieri tied for the People’s Choice award at the New York City Wine and Food Festival’s Blue Moon Burger Bash. Capon was serving the same burger that helped him win this competition three times in the past, and Fieri was peddling a mac and cheese-topped something-or-other from his Times Square Donkey Sauce factory, Guy’s American Kitchen. The Spikey One was working the crowd, hard, all night, so it’s not surprising that he got a lot of tokens from the attendees. (via Eater NY, full post here)