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Chipotle's Chelsea Location: Best Quality-Per-Dollar Ratio In The City

New York J. Kenji López-Alt 43 comments

Walk through the front door of the Chipotle on 18th Street and 8th Avenue in New York's Chelsea neighborhood, and it doesn't look any different from any one of the chain's other 1,000-plus locations. But here's the thing: That Chipotle may have the best-kept secret menu in the city. And the kicker? It's not a secret at all. Let us explain. More

What Next Iron Chef Nate Appleman Has Been Doing at Chipotle

Meet and Eat Tina Vasquez 20 comments

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

Slice Adam Kuban 10 comments

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

Slice The Slice Team 16 comments

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

Apps Only: Pulino's Bar and Pizzeria

New York Ben Fishner 1 comment

Editor's note: In "Apps Only," Ben Fishner will be eating his way through New York's appetizer, bar, and lounge menus as your guide to fine dining on a budget. He blogs at Ben Cooks Everything. Mortadella mousse and bruschetta.... More

NYC: Pulino's Bar and Pizzeria

Slice Nick Solares Closed

"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

Pulino's Bar & Pizzeria Will Serve Burgers, Too

A Hamburger Today Adam Kuban 2 comments

Nate Appleman pulls a face of mock anger for the camera. [Photograph: Adam Kuban] From an interview with Nate Appleman on Metromix New York: And you'll be doing burgers too, I hear. That's part of the in-house butchery, too.... More

Nate Appleman on the Frenzy Surrounding Pulino's Opening

Slice Adam Kuban 9 comments

[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

Slice Adam Kuban 15 comments

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

Erin Zimmer 4 comments

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

Video: 'Nightline' Highlights Skinny Chefs

Adam Kuban 8 comments

Chef Nate Appleman, before and after weight loss. Last night's Nightline, ran a segment on chefs who have lost weight recently, namely Art Smith and Nate Appleman. Video, after the jump.... More

NYC: Nate Appleman Will Not Be Serving Neapolitan Pizza at Pulino's Bar & Pizza

Slice Adam Kuban 21 comments

Slice just ran into Nate Appleman, who, as you may know, is set to open Pulino's Bar & Grill with restaurateur Keith McNally. Appleman tells us two things: 1) That he's about three weeks out from opening Pulino's, and, perhaps more important, 2) That he's not doing Neapolitan-style pizza there.... More

Tweetzeria: Pulino's Bar and Pizzeria Opening Pushed Back?

Slice Adam Kuban Post a comment

@benleventhal: "McNallyWire: While not inconceivable that this intel is a decoy, kitchen-side source has Pulino's opening late Jan/early Feb." [Pulino's was originally scheduled to open this month. —The Mgmt.]... More

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

Slice Adam Kuban Post a comment

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

Slice Adam Kuban 3 comments

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'

Adam Kuban 4 comments

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

Cook the Book: Pistachio and Almond Cake with Orange Salad

Serious Eats Lucy Baker Post a comment

Pistachio and Almond Cake with Orange Salad, excerpted from this week's Cook the Book selection, A16 Food + Wine, is one of those incredibly simple recipes that always yields dependable, delicious results. When do loaf cakes ever not turn out?... More

Cook the Book: Tuna Conserva with Potatoes, Radicchio, Green Olives, and Almonds

Serious Eats Lucy Baker Post a comment

True Italian tuna conserva is a far cry from Chicken of the Sea. Fresh fish is poached in a bath of water or olive oil, and seasoned with a variety of aromatics such as fennel, garlic, lemon, and crushed black... More

Cook the Book: Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

Serious Eats Lucy Baker 1 comment

In Italian, spiedino means 'little spit' and refers to meat grilled on skewers over an open fire. Today's Cook the Book recipe, excerpted from A16 Food + Wine, is for Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto.... More

Cook the Book: Raw Zucchini Salad with Green Olives, Mint, and Pecorino

Serious Eats Lucy Baker Post a comment

Take advantage of late summer's bounty and prepare this Raw Zucchini Salad with Green Olives, Mint, and Pecorino, adapted from A16 Food + Wine by Nate Appleman and Shelley Lindgren. Plenty of good olive oil and a generous squeeze of... More

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