Hey Michael, what's cookin?
Michael White, the big guy from America’s Midwest turned Italian super chef, recently opened Al Molo, on Hong Kong‘s harbourfront, his first restaurant outside of New York. In this interview with LUXE, the master of pasta and owner of Marea and Ai Fiori, a couple of New York’s finest restaurants, tells us about his new venture, his impressions of Hong Kong, his favourite haunts in NYC and HKG and what food makes him gag.
Restaurant lifespans are sadly often short and fickle in New York, but with a pop-up restaurant, death is part of the plan. Chef and owner of elegant Upper West Sider, Dovetail, John Fraser, along with a fully-fledged creative team, have just opened What Happens When to family and friends (and to the public this week – get booking!), with a life expectancy of nine months, when the building it’s in is scheduled for demolition. Forget the lavish furnishings and extensive menu of his permanent, stylish diner – you’ll even have to reset your table when you’re done.
Genever, Dutch gin, whatever, just drink it in
Genever, it could be the name of your last European flame, or your next, and most probably ours. For it’s Dutch gin, and it, along with akvavit, is the essence of the tipple list at Vandaag, an airy and sunflower bright, day until night bier restaurant in New York’s East Village.
A real rib tickler
There’s something primal about BBQs that gets our juices flowing. Slabs of meat seared over naked flame or smoked over coals, finger-lickin’ sauces, piles of bones, no foam, no clouds, no faff, just a glorious, carnivorous mess. As we’ve posted before, we’re also suckers for chilli and spice, so when we heard that Zak and the crew from popular Malaysian-ish Fatty Crab finally got their SE Asian BBQ joint Fatty ‘Cue off the ground in far-flung Williamsburg, Brooklyn, our interest was piqued.
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