First it was Locanda Verde, then the Dutch, and now chef Andrew Carmellini and his restaurateur partners have opened their third restaurant, Lafayette, a classy French bistro and bakery. Open morning, noon, and night, it's a very French-feeling place on the corner of Lafayette and Great Jones, with an emphasis on old-school Gallic traditions.
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My expectations for a pre-theater restaurant are not particularly high. It's got to be near the theater in question, of course. It's got to be a comfortable place, where I can feel my party and I will be well taken care of. And it's got to be a crowd-pleaser. By all these accounts, The Library at the Public Theater—from Andrew Carmellini and Luke Ostrom (Locanda Verde, The Dutch), together with the longtime partners of Joe's Pub—is a success.
On Wednesday night, chefs Andrew Carmellini, Seamus Mullen, Marco Canora, and George Mendes teamed up at Aldea and threw a dinner for Sandy relief that stands apart from other benefit meals. In a project called NYC Food Flood, the $300-plate dinner raised over $20,000, which the chefs will use to get food to the hardest-hit regions like Red Hook, Staten Island and Breezy Point.
"All of us wanted to do something, to give back, to help and feed people hit the hardest," George Mendes of ALDEA explains. "We thoughts about cooking and donating the proceeds to charity, but then we realized we wanted to take it one step further—to take those funds, rent a truck, and feed those in need." In the days and weeks following a fundraiser dinner, NYC chefs plan to rent a food truck and take turns driving to the hardest hit parts of the outer boroughs to cook hot food for the people who need it most.
The Public Theater was bumping last night for the New York Wine & Food Festival's Astor Hours event. It was one of the first peeks inside the newly revitalized theater space where chef Andrew Carmellini has spiffed out the cocktail menu and added bar snacks and dinner plates. But the focus last night was decidedly on the drinks, and just about everywhere you looked, bartenders were shaking and pouring.
"I end up here more often than I should," admitted Andrew Carmellini when we met him at Dominique Ansel, the staggeringly good French bakery on Spring Street. This was stop number one on what would become our three-hour Soho food crawl. Hop along on our Soho tour with chef Andrew Carmellini!
The stewy filling of Carmellini's Chicken Pot Pie is vegetable-rich with carrots, celery, onions, mushrooms, peas, cremini mushrooms, and new potatoes with chunks of braised chicken legs and a subtle touch of smoke and heat from chipotle Tabasco sauce. When you're finished simmering it, you might be tempted to break out a spoon and call it a day. But it's the crust here that really makes the dish.
We've been fans of Andrew Carmellini's Fried Chicken for quite a while, seeking it out at Locanda Verde back in '09, scouting it out at the opening of The Dutch earlier this year, and enjoying it waaaay after hours. So needless to say we were thrilled to see the recipe for Carmellini's fried chicken in his newly released American Flavor because it meant that that truly awesome chicken could be ours, all ours, any time we want it.
There is much to love about this Endive, Apple, and Farmhouse Cheddar Salad with Country Ham and Wheat Beer Dressing from Andrew Carmellini's American Flavor: sharp, tangy cheddar, crisp fall apples, creamy, citrusy wheat beer, and salty slices of country ham all balanced out with leaves of bitter endive and radicchio. All you need to do for a perfect winter lunch is add a slice or two of crusty bread and pour the rest of the beer into a glass.
I've never been able to make a successful batch of biscuits. My botched attempts have reached the double digits. I finally just assumed me and biscuits weren't meant to be. But I reconsidered this notion after coming across a recipe in Andrew Carmellini's American Flavor entitled The World's Best Biscuits—End of Story. Any biscuits with a name like that were certainly worth their weight in flour, buttermilk, and shortening.
According to Andrew Carmellini's new cookbook American Flavor, his Northern upbringing doesn't exactly give him license to mess around with a Southern staple like grits. But lucky for us, he decided to go ahead and tackle them anyway. The green here comes from scallions, cilantro, and bright and spicy canned green chiles all buzzed together before being stirred into the creamy grits.
This recipe for Lamb Chili with Chickpeas and Raita from Andrew Carmellini's American Flavor brings together two perfect winter warmers: meaty chili and lamb simmered with Indian spices. Served over aromatic basmati rice with a cool and tart cucumber raita, this chili is fusion in the most seamless of ways, blending the heartiness and spice of an American chili with subtle Indian spices, delicate coconut milk, and nutty little chickpeas.
Andrew Carmellini's latest cookbook American Flavor covers food from his casual road-tripping around the U.S. to earning his chops in Europe to working his way through the ranks of New York kitchens and eventually opening his own wildly successful and absolutely fantastic restaurants. And his stories are good, just as good as the recipes. We'll be cooking from his new book all week. Enter to win a copy here!
Our ideal late-night food isn't too different from our ideal brunch food—except that there are probably more eggs involved in the latter. On both counts, we're looking for something substantial and soul-satisfying, not too dressed-up, appropriately indulgent, often fried; good cocktails and relaxed service are a plus too. So given how much we liked the late-night menu at The Dutch, Andrew Carmellini's newish Soho restaurant, it's no surprise that we were pretty taken with brunch, as well.
Andrew Carmellini's madhouse of a beautiful new Soho restaurant has crowds that don't quit; and it gets a second wind at 11:00pm, with a late-night-only menu that the chef calls "all the things I want to eat after midnight." That means fried chicken and ribs and burgers, along with some of our favorites from the dinner menu. It may be crowded, it may be noisy, and it may be a little later than you usually eat; but much of the menu is worth staying up for.
The first time I ever had Andrew Carmellini's cooking was at Cafe Boulud; the man loves all kinds of food, and he has the most restless culinary intellect of any chef I know—so what I most remember about that restaurant was its forays into other cuisines. Carmellini's come full circle at just-opened The Dutch, an explicitly American restaurant which celebrates American cuisine circa 2011.
[Photograph: AndrewCarmellini.com] Chefs love pizza too. So we're chatting up chefs from around the country to find out their favorites, their home-pizzamaking habits, and their most beloved childhood pizza memories. First up: Andrew Carmellini of New York's Locanda Verde (and writer of one of my favorite cookbooks, Urban Italian.) What pizzas did you eat and love as a kid? My dad made one with a polenta dough. Not sure where he came up with it but I always liked it. Pizza in south Cleveland was pretty bad. What's the greatest pizza you've had in recent memory? Jay Leno said something...
Pasta and grapes may sound like a strange combination, but the flavors here are delicious together: the savory sausage, sweet grapes, sage, and a touch of vinegar make for a dish that's quite rich and complex. Note: Use small and...
I've long admired Chef Andrew Carmellini of Locanda Verde. His cookbook, Urban Italian, is a staple in my kitchen. So I was thrilled to attend a cooking class with Chef Carmellini at the New York Culinary Experience this weekend. Each of the recipes Chef Carmellini shared evoked the harvest season in Italy.