'Nate Appleman' on Serious Eats

What Next Iron Chef Nate Appleman Has Been Doing at Chipotle

Some of you became familiar with chef Nate Appleman during his intense stint on The Next Iron Chef. Appleman was known for his nose-to-tail style of cooking, not to mention being ultra competitive. Quite a bit has changed since then. He's now eating on vegetarian burrito from Chipotle every day (he's serious) and working the line at the chain's Manhattan test kitchen. "Chipotle is the first restaurant I've worked in since I started at 14 that doesn't have a freezer." More

Pulino's: Nate Appleman Out; Pizza Different But Still Good

The weblog Feast mentioned yesterday that Pulino's Bar & Pizzeria has revamped its crust. Funny, we had the pizza there just a few weeks ago while shooting a Pieman's Craft video and hadn't noticed a difference at the time. But Pulino's executive chef Nate Appleman confirmed the change when we emailed him, so we headed over to check it out. Long story short: It really is new, and it really is improved. The all-over crispness (almost crunchiness) is gone, replaced by a crisp-chewy round of flavorful crust. After the jump, a before-and-after. More

The Pieman's Craft: Pulino's Breakfast Pizza with Nate Appleman

For this installment of the Pieman's Craft, we talked to Nate Appleman of Pulino's Bar & Pizzeria in New York City to see how he makes the Salsiccia, one of the signature breakfast pizzas there. An indulgent pie perfect for sharing in the morning or at brunch, it's topped with mozzarella and grana padano cheeses, bacon, sausage uncannily reminiscent of the Jimmy Dean variety, and a couple of eggs. More

NYC: Pulino's Bar and Pizzeria

"The result is probably the highest expression of bar pizza." [Photograph: Nick Solares] Pulino's Bar and Pizzeria 282 Bowery, New York NY 10012 (at Houston; map); 212-226-1966; pulinosny.com/ Pizza Style: "Bowery style" Oven Type: Wood Stone gas-assisted wood The Skinny: It could never have lived up to all the hype that preceded its opening but Nate Appleman has succeeded in developing an exulted form the of bar pizza, bolstered by a superb in-house butchery and partner Keith McNally's front-of-house professionalism Price: $8 to $19 Notes: Reservations recommended When I heard that Pulino's Bar and Pizzeria would be serving "Bowery style"... More

Nate Appleman on the Frenzy Surrounding Pulino's Opening

[Photograph: Adam Kuban] Metromix New York has a great interview with Nate Appleman about the hullabaloo surrounding the Pulino's opening. I don't want to snip too much of the Q&A session, so here are just these two Q's: The hype surrounding Pulino's--pretty intense. Honestly, it's ridiculous. The combination I guess of Keith and myself is kind of a unique thing. To be 100 percent honest, we're cooking pizza. Pizza is so common with the American man or woman that it can never be transcending. It's not like talking about sea urchins and trying that for the first time. That... More

Pulino's Bar and Pizzeria, a Gallery

Don't worry, Nate Appleman here isn't angry at Slice. He was just pullin' a face for the camera. [Photographs: Adam Kuban] Another week, another high-profile pizza happening, man. Today, Pulino's Bar & Pizzeria, the long-awaited pizza joint helmed by San Francisco arriviste Nate Appleman (late of A16 in the City by the Bay). Other Coverage AHNY (good breakfast pie info) » Lunch Studio » GSNY (nice interior shots) » Guest of a Guest » Food in Mouth » Though to call it a "pizza joint" would be a bit of an understatement. The latest in Keith McNally's restaurant group (oh,... More

Chef Nate Appleman's Secret to Skinny-Making Oatmeal

If you watched the recent episode of Nightline where chefs talked about weight loss, you may have wondered what svelte chef Nate Appleman of A16 in San Francisco was putting into his oatmeal. "I haven't had a doughnut in two and a half years," he said while stirring up the bowl. That was a mix of banana, plain yogurt and almond butter, he tells us in an e-mail. What kind of oats? Steel-cut at the restaurant, instant at home.... More

A Bit of a Profile on Nate Appleman in the 'New York Times'

New York Times The New York Times runs a somewhat light profile on Nate Appleman today. Appleman is the guy who left San Francisco's A16 pizzeria and turned up in New York City, where he'll helm restaurateur Keith McNally's Pulino's Bar and Pizzeria. There's not much pizza-related meat to this piece, saying that the menu is largely a collection of notes in Appleman's iPhone. It does mention some oven-related stuff, though: The showpiece of the kitchen will be a pair of wood-fired ovens, one for pizza and one for meat. Mr. Appleman turned butchering into a public spectacle at... More

Nate Appleman of A16 Fame Opening Pizzeria with Keith McNally in Manhattan

Nate Appleman. He did A16 in San Francisco. When it opened, it was one of the few pizzerias in the U.S. to get the Verace Pizza Napoletana certification. Rumors have been going around the last couple of months about him moving to New York. Would he open a pizzeria? Looks like Grub Street New York confirms it. He's partnering with Keith McNally (Balthazar, Minetta Tavern, etc.) on Pulino's Bar and Pizzeria on the Bowery. So we do indeed swap one tattooed Neapolitan-leaning pizzaiolo for another. Look for the place to open in December.... More

The Food 'Twitterati'

All you food-lovin' Twitter haters out there might change your mind about the microblogging service when you see some of the food luminaries who are tweeting. The San Francisco Chronicle namechecks a few: Ruth Reichl, Martha Stewart, Mark Bittman, Grant Achatz. The paper localizes the story by noting some well-known Bay Area chefs using the service: Daniel Patterson, Chris Cosentino, Nate Appleman, Eater SF, and Richie Nakano. (And, as always, you can follow Serious Eats here: @seriouseats.)... More

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