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

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.

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!


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.


Check me out in “We Love Food” - New York Edition: May 2013


Check me out in’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.
The Story of Papaya King, a New York City Original via @EaterNY

he story of Papaya King, like so many of the great stories of the 20th Century, starts at the gates of Ellis Island. In 1923 Constantine “Gus” Poulos, a young immigrant from Athens, Greece arrived on these shores. He was penniless but ambitious. Poulos soon found work in a deli, which he ended up buying a few years later. The story might have ended there and then but for a 1932 vacation to Miami and Havana, Cuba where Poulos discovered the joys of tropical fruit drinks. Upon returning home he promptly closed his deli and opened Hawaiian Tropical Drinks, New York’s first juice bar. The location, on the corner of 86th Street and 3rd Ave in Manhattan, remains the flagship store of what would one day be known as Papaya King.