Entries tagged with 'Jim Lahey'
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Fake Restaurant Girl Interviews Jim Lahey
First some backstory here, in case you don't follow the ins and outs of the NYC food media scene. A few months ago, it appeared that New York Daily News food critic Danyelle "Restaurant Girl" Freeman had started tweeting. Then it came out that someone was faking it. Then the faker revealed himself to be Adam Robb of The Life Vicarious. (That's a sample of his handiwork above.) Lawyers were eventually called in, but through it all, Robb has continued his parody tweets (now with disclaimer!) along with a blog written by Fake Restaurant Girl called The Gourmet Glossary....Rumors: Co. Company Pizza to Open Downtown Location?
Per the Eater blog: A trusted tipster tells us that a friend was approached last week for a position at a new branch of Jim Lahey's fanatically adored Chelsea pizza place Co.. She tells us it's "somewhere downtown" but can't provide further intel. Related Co. Company Pizza Soft Opening Photo Gallery First Taste: A Preview of Jim Lahey's Co. Company Pizza...Co. Company's Jim Lahey Responds to 'New York Times' One-Star Review
Co. Company's Jim Lahey (above) is not happy about his one-star review in the New York Times. He tells the New York Observer: "We've been open only 90 days," he said. "We have not had a chance to even breathe in 90 days. What the fuck are we being reviewed by the New York Times for, you know, 90 days into being open? It makes no sense."If I knew we were going to be under the microscope, I would have possibly treated the opening of the restaurant a lot differently," he continued. "I didn't open this restaurant to get...Jim Lahey's No-Knead Pizza Dough Recipe
Jim Lahey playing with his dough at Co. If the lines at Co. remain at WTF? status, go home and make your own no-knead pizza dough with Jim Lahey's recipe. There's nothing sneaky about his approach: just the expected yeast, salt, flour, and water. Back in December, we told you about a no-knead dough recipe from Chef John of the blog Food Wishes. His version is slightly busier than Lahey's, with additional ingredients like sugar, olive oil, wheat flour, and cornmeal....Is it 'Co.' or 'Company'?
Raphael here in the office just asked, "I want to know, officially, is it 'Co.' or 'Company'?" So I just called. Co.: "Hello, Co." Me: "Adam Kuban here, from Slice, America's Favorite Pizza Weblog." Co.: "Um, yes?" Me: "So there's been some confusion about your name. Are you 'Co.' or 'Company'?" Co.: We're 'Co.' as in 'company.'" Does that sort out any confusion, Raphael? It's still sort of a nonanswer answer. But we'll just make the call and say that we'll refer to it on Slice officially as "Co." and pronounce it as co....Co. Pizzeria Soft Opening Photo Gallery
"Our pizzas are not always round." Clockwise from top left: Co. opened with a soft launch this evening; there were actual people from the general public in the dining room. As FOS Kathryn Yu said, from the outside, it looks less like a pizzeria than a fancy Asian restaurant. One of the stars of the evening, the Ham and Cheese pie. (You can click all images bigger.) When I checked in late afternoon to find out if Co. really was opening on Friday, the gentleman in the dining room told me, "Yes—and tonight, too." It was a sort of soft...First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.
Co. 230 Ninth Avenue, New York NY 10001 (at West 24th Street; map) The Skinny: Actual round pizza from Jim Lahey, the bread man behind Sullivan Street Bakery (as opposed to his Roman-style flatbread pizzas found at the bakery). And, oh, it is awesome Pizza Style: A sort of Neapolitan–New York-style hybrid Oven Type: Earthstone gas oven; Lahey may burn a couple logs of wood or add wood chips to aromatize the crust Opening: Target open date is Tuesday, December 2, but Lahey says, "realistically the 5th or the 9th" Related: Update on Jim Lahey's Co., Co. Is 'Pizza...Jim Lahey's Co. Is 'Pizza Hut Meets Blue Hill'
The New York Times has a nice interview with Jim Lahey, of Co., the pizzeria he just might open later this month. It's "Pizza Hut," in that it will be reasonably priced and welcoming, he says, and "Blue Hill," in that it'll be ingredient-driven. So the menu is still a draft. "We'll have six to eight annual pizzas — no, let's say five pizzas we'll do annually, then three seasonal pizzas," Mr. Lahey said, sounding like a student caught off-guard by a pop quiz. "But I'm sure that one of the seasonal pizzas will be topped with freshly shaved...Update on Jim Lahey's Pizzeria, Company
Lahey abandoned the idea of using this pass-through window. It's going to be more of a sit-down restaurant instead, he said. After reading Gael Greene's post about Jean-Georges Vongerichten's involvement in Sullivan Street Bakery founder Jim Lahey's pizzeria, I called Lahey for a clarification. He said that Vongerichten and his partner, Phil Suarez, were investors in his pizzeria but they will have no involvement in either the management or the food being made there. The pizzeria will be called Company, spelled "Co." in the logo. Lahey also told me that the equipment for the pizzeria hadn't arrived yet, and...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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