Tom Colicchio's little darling's restaurant is NOW OPEN

Holycrap.com, it’s HERE! Hung Huynh, the winner of Top Chef Season 3, just made his restaurant debut, Catch, in the Meatpacking District. Hung coupled with the EMM Group (the team behind Tenjune, Abe and Arthurs, and Meatpacking kings) to open Catch. Previously, Hung was the executive chef at Anja Bar, which is right down the street from his new stomping grounds.

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Per Eater NY re: Catch: “The focus here is seafood, and in addition to sushi and oysters, the menu features a number of shareable small plates of things like toro tartare, ceviche, raw tuna with rice cakes, scallop dumplings, and clams “oreganata.” For entrees, there are a handful of whole fish dishes, plus steaks, and a crispy chicken. The space features two floors of dining, a raw bar, a cocktail bar, and an enclosed rooftop lounge.”

To read the full article on Eater NY, see link below:

Eater NY Catch Article

As a Top Chef junkie, Hung is my favorite chef to hit the show, and I am looking forward to giving Catch a try. Hopefully this trendy restaurant has substance as other reviewers have promised, so I have the opportunity. Stay tuned.

This week on a thrilling episode of A Taste of the Past, Linda Pelaccio brings in features writer for EaterNY.com, Robert Sietsema. Robert educates us on the history of pizza, and enlightens us about where many aspects of modern pizza originated. After the break, they discuss more in depth how pizza and the pizza industry spread throughout Italy and the U.S. This program has been sponsored by Heritage Foods USA. Music provided byPamela Royal.

CLICK HERE FOR FULL EPISODE:

"Totonno must have made one hell of a flatbread." [13:50]

"In Naples when you get a piece of pizza, you know what you drink? You drink that great old American beverage, Coca-Cola." [21:45]

— Robert Sietsema on A Taste of the Past

#tbt

Did you see they updated the Eater 38? I’ve been to 36 and I love Charlie Bird, don’t you? I used to worry about missing an opening but since I got back from Malaysia… Earlier in the afternoon I’d read Thirty Acres made the cut and I was happy for them but not click-thru curious, so I added my two cents but what was I going to say? I’ve never even been to Roberta’s and she’s already eying me with suspicion when she looks up at all, gives me that post-Instagram go-ahead nod of permission to dip the lobster roll (not that kind, the other kind) in the cheese sauce, tell her how it is because that’s how she consumes food. And it shows. She has those Conde Nast legs sheathed beneath black tights, the kind that cross themselves twice at the thigh and ankle, a double-helix celebration of her superior DNA. And she celebrated that too when I asked about her family because it was the polite thing to do even if the date was over the minute she walked in the door, right by me without a courtesy and straight to Ed. …Nothing as interesting as yours. We came off the Mayflower… a prime minister of Iraq, the kingdom… but I don’t want to talk about that. Then she looked off again. Played with her pearls. Not because she was flirting or fidgeting but because playing with pearls — communion, graduation, Tuesday — that was in her DNA too. I can take a hint but ordered chocolate pudding anyway while she signaled to have the Dungeness noodles wrapped. 71 minutes: That’s how long it takes to clear eight plates when you’re eating through a lens. No thank you, I don’t eat leftovers, but I figured you’d want them.

Watch on chrissiemayr.tumblr.com
Check me out in “We Love Food” - New York Edition: May 2013

4) Saucy's Kristen Taylor on the Food Seen: Former BBC and Al Jazeera writer Kristen Taylor talks with Michael Harlan Turkell about putting together Saucy, her quarterly design and story-heavy magazine that focuses on how food brings people together and keeps them apart. On the a most recent issue, “The Handbook of Food Poisoning,” which covers potentially poisonous pufferfish, cyanide-bearing apricot pits, and other deadly foods:

A lot of it is resistance…There are so many beautiful food magazines that are recipe driven, and Saucy isn’t that. I wanted to start with the ways in which we couldn’t eat together, because of a lack of knowledge that we have. Everybody thought that it was going to be a thrill-seeking issue, you know, what’s the scariest most exotic thing you can eat, but that always trends one way but you can’t come back from that. But this is something that I hope people will read and pass around and share and keep, it’s meant to be collectable….We’re always changing in the ways we can eat…it’s hard to say what the common denominator is these days.

Link to the full episode. Thanks, Eater NY!

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Check me out in Eater.com’s new web series: “We Love Food”

The recovery through the eyes of Eater

Excellent food site Eater surveys how some of the city’s neighborhoods and restaurants are faring after the storm.

"Even for restaurants that have been able to reopen, any sense of normalcy is still a ways off. While it’s impossible to tell every story at any given time, here’s a look around the city to see how the restaurant industry is doing a couple of weeks after the storm."

Check out the whole story here.

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