The New York Times | The Meatball Shop’s Daniel Holzman

Every day, we have customers telling us that they have no idea how the custom tailoring process works but that they’d like to learn. Whether its explaining the importance of fully-canvassed construction to the difference between twill and sharkskin to how to care for a suit, our hope is that our customers walk out of our studio learning a little bit more about tailoring and a little more about themselves.   

The New York Times recently featured our longtime customer and The Meatball Shop co-founder, Daniel Holzman in a piece about all his favorite things. Daniel asked us about our heavy duty steam iron the last time he was in our studio for a fitting and we’re thrilled to see that he went out and bought his own! It’s definitely one of our favorite things here at our studio and we’re excited to hear that its also one of Daniel’s.

(Source: The New York Times)


The Story Behind The Meatball Shop

Daniel Holzman and Michael Chernow, Owners of The Meatball Shop in New York City


Esquire's 'Knife Fight' Challenged Us, See What Happened

Esquire’s ‘Knife Fight’ Challenged Us, See What Happened

It’s not everyday you get an email challenging you to a knife fight.

But Esquire Network and Chef Ilan Hall did just that, as the Vons delivery truck rolled up my driveway this past Friday and a nice man handed me three bags of groceries.

True to the “Knife Fight” challenge, I received three different ingredients meant to be incorporated into a wholly original recipe for a test of my culinary…

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All about Meatballs @ the Meatball Shop

All about Meatballs @ the Meatball Shop

Meet the meatball kings of Manhattan – Daniel Holzman and Michael Chernow of The Meatball Shop.  These two guys have been in the restaurant business all their lives and got an idea of a restaurant just focused on making top-notch meatballs.  Another episode of Chef’s Night Out that makes me hungry in my cubicle and craving meatballs now.


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A Day in the Life with Daniel Holzman / Wednesday, Jul. 24, 2013
  • As executive chef and co-founder of The Meatball Shop, Daniel Holzman rolls hip casual cuisine, a growing business and brazilian martial arts into one giant ball. Photos by William Hereford

  • 8:44am @chefholzman starts his mornings in the kitchen, preparing for a trip to the farmers market and rounds at the various Meatball Shop locations
    — Williamsburg

  • 8:47am — Having worked in restaurants for 20 years–from fine dining to causal, on the West Coast and on the East Coast–Daniel pays special attention to his tools… 
    — Williamsburg

  • 8:47am — …and his dirty laundry 
    — Williamsburg

  • 8:57am — “The only reason I have any social grace or cool is thanks to Mike,“- speaking of Michael Chernow, GM and cofounder of The Meatball Shop, and best friend for life
    — Williamsburg

  • 9:07am — Caffeine before heading to the farmers market
    — Gimme Coffee

  • 9:31am — Daniel is deeply, almost disturbingly funny. Crossing the Williamsburg Bridge, we talk about puppies and birds and God 
    — Williamsburg Bridge

  • 9:51am — Shopping for an 80-person dinner out East this weekend means a car is necessary for the day. The plan is to buy enough food 100 guests…just in case
    — Union Square

  • 9:53am — This is Daniel too. He’s the corporate executive chef of The Meatball Shop. He’s worked with @chefholzman for 7 years from SF to LA to NYC 
    — Union Square

  • 10:12am — We do rounds of the market, looking for the best produce. These blueberries catch our eye
    — Union Square Greenmarket

  • 10:12am — We find beets, squash, tomatoes, herbs, potatoes, carrots, onions, and peaches. Meat, seafood, and cheese will be purchased separately
    — Union Square Greenmarket

  • 10:16am — Smelling herbs. This specific bunch is tarragon. You’ll notice @chefholzman is wearing his Fujifilm X-pro1 camera as he often does. He likes to shoot his food, his shops and the people in them, and us shooting him 
    — Union Square Greenmarket

  • 10:21am — Tomato and herb haul. The Chef Daniels assure us that corn is best purchased out east on Long Island. So not today 
    — Union Square Greenmarket

  • 10:30am — @chefholzman has been cooking these Friday night dinner parties all summer. What started as a small and intimate affair, has become an 80-person extravaganza 
    — Union Square Greenmarket

  • 10:37am — Kirby cucumbers for pickling. Daniel is mildly obsessed with pickling and has several jars in progress back at the house, including one of pickled mushrooms that he picked himself last weekend 
    — Union Square Greenmarket

  • 10:44am — Red onions for grilling, stem-on 
    — Union Square

  • 10:45am — Several Meatball Shop'ers will help prep for the party. Working together on a fun and casual event outside of the city is a great team building exercise and a nice break for the team 
    — Union Square Greenmarket

  • 10:59am — It’s peak peach season, and we dig in right at the stand. Super sweet 
    — Union Square

  • 11:29am — The Meatball Shop empire is growing again, with a 5th location on the way. These balls have legs
    — The Meatball Shop

  • 11:38am — Accounting meeting. Very important business.
    — The Meatball Shop

  • 12:37pm — The Meatball Shop in Williamsburg, Brooklyn. This is where the company’s HQ is. @chefholzman conducts meetings with management at each shop
    — The Meatball Shop

  • 12:41pm — The team has gathered for a management meeting. Most have worked together for over 5 years
    — The Meatball Shop

  • 2:04pm — The first and perhaps most significant location is in the Lower East Side on Stanton Street. The team literally built this Shop hand so there’s a lot of sentimental value here. Some accuse it of being the “favorite child” of the owners. Favorite children are usually awesome.
    — The Meatball Shop

  • 2:05pm —I notice that @chefholzman says hi to each and every staff member as he walks into each Shop. Whether a hand shake, high five or hug, the closenes amongst management and employees is endearing to watch
    — The Meatball Shop

  • 2:49pm — Clear plates, full stomachs, happy hearts. Lunch remnants of some balls and their daily rotating vegetables, side and salad. It was damn good
    — The Meatball Shop

  • 3:27pm — Daniel grew up on the Upper East Side. That’s also the home to The Meatball Shops newest outpost opening this Summer. We can’t take you inside yet. Cue the suspense
    — Upper East Side

  • 4:15pm — With a trip to the UES brings some quality time with mom who met us at the new restaurant. Daniel’s mother is an artist and extraordinary woman. You’ll find her art and a handmade sculptures overlooking each one of The Meatball Shops
    — Upper East Side

  • 5:03pm —Manager Meeting at The Meatball Shop in the West Village. They sampled their new White Sangria
    — The Meatball Shop

  • 5:59pm — The dream team of The Meatball Shop. Collectively these guys have spent 16 years working together
    — Chelsea

  • 6:02pm — @chefholzman salutes the cooks at the Chelsea location. Apparently not one server has left this restaurant since it opened and I’m beginning to understand why
    — Meatball Shop & Underballs

  • 6:59pm — The Meatball Shop in Chelsea features a private dining room and bar underneath the restaurant. It’s aptly named “Underballs". These folks have a healthy sense of humor
    — Meatball Shop & Underballs

  • 8:05pm — @chefholzman practices the martial art of Brazilian jiu-jitsu several times a week and has been for years. This is coming from someone who a few hours earlier showed me the blocks he used to get beat up on as a kid.
    — Renzo Gracie Fight Academy

  • 8:22pm — This fighting style is predominantly “ground fighting" where physical strength can be offset by experience and the ability to maximize force. Kind of like Mortal Combat meets wrestling
    — Renzo Gracie Fight Academy

  • 9:21pm — We end the day in the kitchen with the pickles purchased earlier. Just like the pickled vegetables, this day can be preserved and enjoyed for times to come. Aw

  • Matching hats. Matching men. Our photographer @willhereford and @chefholzman (hats are swag c/o The Meatball Shop)
    — Upper East Side

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The Meatball Shop's Daniel Holzman get's POTTED.

My absolute go-to restaurant on the lower east side of Manhattan is hands down The Meatball Shop. Whether it’s to satisfy my own craving or to blow a friends mind and preconceived notions of what meatballs can and should be, this is where I’m headed. Join me as I hook up with the head chef and co-founder of the Meatball Shop, Daniel Holzman to cook up something a little different than what you might expect a Northeast Summer Seafood Stew.

Recipe By: Chef Daniel Holzman



  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed
  • 2 shallots, sliced
  • 4 small red potatoes, sliced into 1 inch pieces
  • 1 ear of corn, cut into 2 inch pieces
  • ¼ cup Sausage, sliced thin
  • ½ Jalapeno, sliced thin
  • 1-handful mussels, scrubbed
  • 1 handful shrimp, shells on
  • 1 cup white wine
  • 1 pound sea bass, sliced thin
  • 1 handful parsley, picked washed
  • Salt to taste
  • 1 baguette (optional)

1. Heat a large pot to medium high heat and melt the butter. Toss in the garlic and shallot and sweat for about 5 minutes. Add the potatoes, sausage, corn and jalapeno to the pot and cover, continue cooking for about 5 minutes.

2. Add the mussels and shrimp and white wine and give everything a good stir, slap the lid back on for 3 minutes.

3. Finally add the sea bass and lay it right on top of everything with the parsley. Cover the stew one last time for 5 more minutes until the fish is flakey. Season the whole stew with salt and serve with crusty bread.

kitchen adventure: daniel holzman's sloppy lamb

[caption id=“attachment_3384” align=“aligncenter” width=“614” caption=“the cannibal’s "sloppy lamb”“][/caption]

when the new york weather was cool, but mild enough to enjoy lunch outside (not this recent glorious tuesday. i mean, back in october) allison and i convened at mad square eats where we met casey, of  the cannibal. he prepared for us a memorably delicious and hearty sloppy lamb sandwich.

[caption id="attachment_3385” align=“aligncenter” width=“614” caption=“casey!”][/caption]

[caption id=“attachment_3383” align=“aligncenter” width=“614” caption=“how cute is he, in his "stackhouse” jersey?“][/caption]


the sloppy stuff and i go way back.

in elementary school, one of my classmates –let’s call her miss b– would bring manwiches for lunch.

i want to say she had them every day –that’s what it seemed like to me, anyway. but surely any and every time she sat across from me it was the most terrible torture. not that her actual sandwich inspired envy – a modest amount of manwich, spread between two slices of untoasted white bread (never a bun, so that the sauce would soak through. the whole thing transformed into a mottled orange mess as she cuddled it.) she ate with a creepy, finger-licking gusto– the scene was an appetite suppressant, really. but i could separate the experience of watching her with my understanding of the thing itself: a saucy ground meat fest. i wanted my own.

a short time later, i started cooking on my own, using the "i can cookbook” by sophie kay (which i still have). sloppy joes (or, in ms. kay’s volume “the texas dean”) were what i made best and most often. i overstuffed mine (that is, when i bothered to eat it properly, with bread).

i hadn’t made a single one since…the 80s? but casey and the cannibal’s “grown-up” lamb version got me thinking…

i found a recipe online. this source has meat-cred: daniel holzman, of the the meatball shop .

here’s how it turned out:


I ate it (with gusto) every day for a week.

hope you’ll try it and like it, too:

Lamb Sloppy Joes

Recipe by Daniel Holzman, chef of The Meatball Shop via men’s health

What You’ll Need:
1 ½ pounds ground lamb shoulder
2 Tbsp olive oil
1 onion, finely chopped
3 bell peppers (green, yellow, and red), seeded and finely chopped
1 Tbsp paprika
6 garlic cloves, minced
2 tsp ground cumin
pinch of cayenne
3 Tbsp tomato paste
2 cups canned crushed tomatoes
¾ cup white wine
2 Tbsp cider vinegar
1 Tbsp salt
1 Tbsp brown sugar
8 brioche or kaiser buns, toasted
How to Make It:
1. In a large pot, sauté the lamb in the olive oil over high heat, stirring frequently until browned and beginning to crisp, about 12 minutes. Using a slotted spoon, remove the lamb from the pan and reserve , being careful to leave any oil and rendered fat in the pot.
2. Lower the heat to medium, add the vegetables and spices to the pan and continue to cook, stirring frequently until soft, about 10 minutes.
3. Add tomato paste and cook, stirring constantly, for 3 minutes. Add tomatoes, wine, vinegar, sugar, ½ cup water, salt, and reserved lamb. Bring the stew to a simmer, reduce the heat to low, and cook until thickened, about 30 minutes. Serve on buns.


ps. i chose to make this without the red, green, and yellow peppers – i made a side salad with good greens instead.


photos © anita aguilar


The Meatball Shop owners Daniel Holzman and Michael Chernow use only All-Clad to cook their famous meatballs. Find out how New York’s famous Meatball Shop got its start in this short video for All-Clad Facebook fans. 

Win Your July 4 BBQ with This Meatball Slider Recipe

Want to be the star at your July 4 BBQ? Then who better to show us how to make the perfect meatball slider than The Meatball Shop co-founders and stars of CNBC’s Consumed?!

According to Daniel Holzman and Michael Chernow, there are three important ingredients if you want to step up your game: steak,

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