"The monks do not want this beer being sold outside of Belgium." [Photos: Joe DiStefano] "People that pray and make beer know what they're doing," Christian Pappanicholas, owner of Resto said to the 30 or so people gathered for the...
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As Serious Eaters become increasingly concerned about the provenance and seasonality of the ingredients that we consume, for ecological and gastronomic reasons—and simultaneously become more interested in eating (figuratively and literally) the "whole hog"—I can think of no better...
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Even though I love meat and Belgian beer I'm somewhat ashamed to admit that I've never been to Resto. I decided to atone for this sin of omission by attending its second birthday party pig roast on Saturday. I...
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What La Caja China looks like Resto is turning two and this Saturday, just in time for the Jewish holiday, they are celebrating with a slow-roasted piggy. The 100-pound Berkshire pig (it's no skinny bones) will be cooked in...
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A few years ago I would have said that it was not possible but these days there is a paradigm shift occurring in high-end beef in New York City—an extraordinary cut of beef is being offered in three avant-garde but very different restaurants in the city: Tom Collichio’s
Craft, David Chang's
Momofuku Ssam Bar and
Resto (with new chef Bobby Helen) collectively pose a serious challenge to the hegemony of the chophouse.
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All photographs by Joe DiStefano. The Del Posto booth. Just one whiff upon walking into the Hiro Ballroom on Sunday afternoon was enough to get a preview of what was in store at Cochon555—the gentle, soothing aroma of smoked...
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Being the ultimate glutton for punishment when it comes to fat and cholesterol-laden foods, Steingarten, his lovely wife Karen, my friend and New Orleans Times Picayune columnist Lolis Eric Elie, and I headed to Resto, the Belgian meat and fat...
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Chairman Bruni reviewed Resto today, and Eater's Ben Leventhal, in a beautiful bit of Bruni handicapping, correctly predicted Frank's two-star rating for the Belgian eatery located just around the corner from Serious Eats' old offices. I tried to eat there...
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