David Bouley

"Few chefs are as closely associated with a neighborhood as David Bouley is with Tribeca..." writes Robin Raisfeld and Rob Patronite of New York Magazine. Truer words were never spoken-David Bouley has been a big supporter of the annual Taste of Tribeca fundraiser which is just one of the ways he has made his mark in the neighborhood. Click here to read more.

Matsugen

Jean-Georges Vongerichten must be pleased by Frank Bruni's review of Matsugen in The New York Times today. Bruni writes about Matsugen with admiration, stating-

"None of this restaurant’s eight types of sushi rolls wears the tag “California” or incorporates avocado...The sushi and sashimi there receive less promotion than what’s on the third page: different kinds of soba — buckwheat noodles — presented in different ways. Soba is Matsugen’s defining mission, its central selling point. And that puts it on rarer, riskier ground than its neighboring peers inhabit."

Read the full review here.

Bazzini's

The Tribeca Whole Foods opened this summer. Convenience, name brand, wide selection...however, let's plug our local Bazzini's. Bazzini's is a founder of the Taste of Tribeca fundraiser and has been a community presence for many years.
With a wide selection of gourmet products, a great, welcoming cafe offering terrific breakfast and lunch specials Bazzini's is the perfect meeting palce for the Taste of Tribeca volunteers.

We love Bazzini's!

Becomingachef.com Talks About Forge

When Andrew Dornenburg and Karen Page write about a restaurant one needs to take notice. This week they wrote about a recent trip to Forge featuring some exciting desserts:

...But when it came time for dessert, we were sorry to find the restaurant so quiet: On this visit, we did want to stand up and hoot and holler a while for talented pastry chef Jenny McCoy (ex-Emeril's Delmonico), who retired her knife-and-fork doughnut dessert in favor of a new one, whose sugared and jelly-filled doughnut holes are very good all on their own, excellent with the accompanying lemon verbena creme anglaise, and extraordinary in concert with both the creme anglaise and the accompanying glass of plum-ginger soda...

Click here and scroll down to the July 29th entry to read the full review on Becomingachef.com.