Gourmet Gossip: June 2016

In this great dining city of ours, barely a day passes without news of an exciting restaurant opening, a devastating closing, a shocking chef shuffle, or a groundbreaking, must-try dish.  That’s why we’re keeping you apprised of the industry’s most noteworthy bits and bites — from Gotham West Market’s expansion to Brooklyn to Günter Seeger’s migration to Manhattan, and yet another meat-centric venture from April Bloomfield and Ken Friedman!

Bouley Bounces: David Bouley may be moving his entire fine dining empire, but he’ll still be the culinary czar of Tribeca.  In addition to having signed on the dotted line on a new locale for his flagship Bouley (which will migrate from its 120-seat Duane Street complex, to a considerably more intimate 20-seater on Harrison), he also intends to rehome the rest of his restaurant group — including
Brushstroke, Ichimura at Brushstroke, Bouley at Home, and a test kitchen — sometime next year.  And navigating the real estate market won’t be the only thing keeping Bouley occupied; while the eateries are in transition, he plans to travel the world learning about healthier ways to cook, and somehow find the time to complete the executive M.B.A program at Harvard Business School.

Achtung, Baby: New York’s nouvelle German cuisine scene just got a major shot in the arm with the arrival of Günter Seeger, who’s been a driving culinary force in Atlanta for the last 30 years.  Recently opened in the Meatpacking District, the 40-seat, tasting menu-only Günter Seeger NY serves a progression of 10-12 elegant courses, such as Oysters with Riesling sauce, Baked Beets with coffee oil, and Poached Marrow Bones with chive flowers.  Fancy that.

Gotham West Goes South: Gotham West Market has served as a true foodie oasis in Hell’s Kitchen, which has long been glutted with chain eateries.  And now, it will provide a counterpoint to the big box spots that have overtaken Fulton Avenue and the Atlantic Yards as well, when it opens an outpost near BAM in Brooklyn this fall.  Located at the base of The Ashland, a luxury residential tower in Fort Greene, the culinary mecca will boast a branch of Mu Ramen, a pizza spot from Dinosaur Bar-B-Que founder John Stage, and a chicken-centric location called Flip Bird, with a number of TBD additions to come.

Stay Gold: No matter that they’re still working out a few of the kinks at Salvation Burger; April Bloomfield and partner Ken Friedman show no signs of slowing down.  Come August, they should be ready to launch a butcher shop-cum-diner called White Gold on the Upper West Side, which will serve dishes, like whole smoked heritage hog, served with collards, kimchi, shrimp chips and kewpie mayo.

Here’s the Beef: Ever since the dissolution of John Brown’s Smokehouse, Queens had fallen by the wayside, as Brooklyn and Manhattan continued to emerge as legitimate barbecue capitals.  But now that former pitmaster Josh Bowen has announced the launch of Mothership Meat Company in Astoria, the borough will once again have bragging rights to brisket.  Slated to open later this year, the 5,000-square foot indoor/outdoor space will serve classic Texas ‘cue from a massive rotisserie smoker, pepped up with non-traditional spices such as garam masala, ghee and black tea.

Mini Me: Want to be memorialized in gelatin and colored sugar?  Thanks to Dylan Candy Bar’s brand new 3D printer, sweet freaks can transform their very own photos (and yes, that includes selfies!) into one-of-a-kind gummies, in refined flavors like Beautiful Blackcurrant, Sublime Strawberry and Elegant Elderberry, for $20 a pop.