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Considering the innumerable obstacles inherent in jumpstarting a restaurant, it’s no wonder that half of one season’s most eagerly awaited openings invariably roll over into the next. And this winter, our continued anticipation of holdouts like Lilia, the Frederick Berselius project and Carla Hall’s Southern Kitchen, is only equaled by our excitement about other, more recently announced ventures, from a Katz Deli outpost and a takeout spot from the Emily team, to yet another...
For three weeks last March, farm-to-table trailblazer, Dan Barber, transformed the West Village’s Blue Hill into an environmentally-conscious pop-up called WastED, challenging guest chefs to craft innovative dishes from ignored, overlooked, and otherwise less-than-coveted food byproducts. And while the possibility was floated that it might eventually become a full-fledged restaurant, it looks like a Brooklyn-based “locavangelist” has actually beaten Barber to the punch. That would be Przemek Adolf, owner of the Smorgasburg stand, Saucy By...

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