Posts for December 11, 2012

Someone Finally Invents a Burrito-Dropping Drone

Time well spent: Some dudes put together a concept for a burrito-delivery drone. Just tell the aptly named Burrito Bomber where you are via your smartphone, then wait for hellfire your carnitas to rain down by parachute. Practical? No. Awesome? So awesome.

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Ana Sortun Will Remake the Paddock, But Will We Get a Seat?

Ana Sortun: Somerville-bound.

Huzzah! Ana Sortun, she of the unimpeachable spinach falafel at Oleana and succulent baked treats at Sofra, has announced plans to open a restaurant in Somerville. Chowder says she'll take over The Paddock at 249 Pearl St. We have just two questions.

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Japan’s Massive Tsukiji Fish Market to Close Next Year, Relocate in 2014

New York might be swimming in fake fish, but an iconic tourist destination for sushi lovers the world over, Tsukiji Fish Market, is growing. The 78-year-old bustling, chaotic, wholesale marketplace is the largest of its kind in the world, and Tokyo officials say it has outgrown its current digs (and the governor wants its centrally located real estate for other purposes). Recently they unveiled designs for a new fish market a mile and a half away in the Koto Ward that's 40 percent larger than Tsukiji at 408,000 square meters (more than 4 million square feet).

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Jim Gaffigan on Delicious-Looking Celebrities and Being ‘the Opposite of a Vegan’

"Halle Berry looks delicious."Photo: Jimi Celeste/Patrick McMullan

At last night's premiere for the third season of Portlandia, there was a lot of talk of veganism and restrictive diets (SNL's Taran Killam on the Master Cleanse: "I did it for three days and shat water like you wouldn't believe"), but Jim Gaffigan, upcoming Portlandia guest star and famous opponent of Hot Pockets, had the most to say on the subject.

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Hostess Drew on Pension Funds to Cover Operating Costs

Oh, Hostess. Apparently as the snack-cake maker skidded toward oblivion, the company scrapped pension contributions and used money previously earmarked for employees' retirement funds to cover operating expenses. Which, as we all now know, didn’t quite work out as far as keeping Twinkies rolling off the production line and workers working are concerned. (The Wall Street Journal says that the decision to end pension contributions was what set the stage for the standoff between the company and its unionized employees.) Rerouting pension contributions isn’t necessarily illegal, but it’s still pretty scummy. [WSJ]

Construction Is Underway at Ming Tsai's Blue Dragon

Soon to house sliders.Photo: Twitter/BlueDragonBos

Chef Ming Tweets this photo from Fort Point, where his Blue Dragon is deep in the construction phase. (It should open in February.) "It's all happening! Exciting stuff!" He also reveals that he'll serve these chile-ginger sloppy joe sliders, featured today in Food & Wine, which his mom made for him as a kid. "Everyone at school wanted them, so I’d usually trade a little slider for a complete lunch,” he says. Definitely beats cafeteria food. [F&W, Twitter/BlueDragonBos]

Gordon Ramsay Is Too Upscale and Mean for Hull

Not a fan of nachos.

The Patriot Ledger tells the sad story of Barefoot Bob's in Hull, which appeared on Kitchen Nightmares last week: "Ramsay transformed [the] beloved Nantasket Avenue eatery into a faux yacht club and replaced classic menu items like onion rings and nachos with more high-brow selections." Gasp! But the restaurant got its revenge.

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Finding Grace: See the First Service at Curtis Duffy’s Restaurant, Opening Tonight

In the final installment of our video series Finding Grace: The Making of a Restaurant — chronicling the creation of Michelin-starred chef Curtis Duffy's much-anticipated Chicago restaurant Grace from gutted space to finished restaurant — we're in the kitchen on the first night of service. (Grace's official public opening is tonight, but last week's dinner for a small private party marked the first time they fed paying guests.) General manager Michael Muser admits to nerves and perfectionism, saying, "If it was up to Curtis and I, we wouldn't open for four months," but chef Duffy is confident about his team and his menu, and for the first time, he shows off one of Grace's dishes — a wagyu beef course with seasonal accompaniments including matsutake mushrooms and salsify. This is one of the country's most ambitious new restaurants, and it's your first glimpse of the food and the interior (which have been kept under wraps until now), as well as the conclusion of the story our video series has been telling since April. See it all in this seven-minute video, straight ahead.

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Grubstreet Sweeps

Recent reader reviews on MenuPages

  • Cookin' Cafe & Grill See the menu

    “Cookin is gooood!”

    I'm picky about meatball subs so when I say is good it's really good

  • The Pour House See the menu

    “Awsome food and drink”

    After spending all your hard earned dollars in the Pru enjoy a few cool one here before you take the T home.

  • Il Villaggio See the menu

    “Absolutely Amazing”

    Having worked at Olive Garden for 3 years I guess I never really knew what REAL Italian food tasted like.


Kara Baskin
NY Mag