Kitchen Dish
This article is from the archive of The New York Sun before the launch of its new website in 2022. The Sun has neither altered nor updated such articles but will seek to correct any errors, mis-categorizations or other problems introduced during transfer.
NEXT AT 5 NINTH Daniel Parilla has been promoted to executive chef of 5 Ninth (5 Ninth Avenue at Gansevoort Street, 212-929-9460), replacing Zak Pelaccio, who left to pursue other interests, according to the restaurant’s representatives, the Hall Company. Mr. Parilla worked with Mr. Pelaccio both at 5 Ninth and Fatty Crab.
DOCK TO DINNER What once was a Midtown East loading dock is now a 200-seat restaurant. Public House (140 E. 41st St., between Lexington and Third avenues, 212-682-3710) opened on Monday. Chef Robert Dziekonski, a native New Yorker who has been cooking in the city for 13 years, is making spinach-artichoke dip ($8), burgers ($12), Caesar salad ($8), crab cakes ($20), and other American staples.
BILLIARDS & BURGERS The Park Slope institution BrownStone Billiards (208 Flatbush Ave. at Seventh Avenue, Brooklyn, 718-857-5555) is now serving food. The cavernous pool hall also houses a new sports bar called Ocean’s 8, which has big-screen televisions, a bar with a dozen draft beers, and a chef, Kevin Milisauskas, who most recently was sous chef at Bouley.
FRESH PASTRY Sergio Navarro, who was pastry chef of Nobu in Miami, is now the corporate pastry chef of SushiSamba (245 Park Avenue South, between 19th and 20th streets, 212-475-9377, and 87 Seventh Avenue South, between Grove and Barrow streets, 212-691-7885). Selections from his new dessert menu include arroz con leite with mango, sake gelatin and doce de leite ice cream — Portuguese for dulce de leche ($7).
BYE, BUDDAKAN Michael Schulson is leaving his post as executive chef of Buddakan (75 Ninth Ave. at 16th Street, 212-989-6699) to pursue a career as a television chef. Former sous chef Lon Symensma replaces him.
KITCHEN CLOSES Kitchen 22 (36 E. 22nd St., between Park Avenue South and Broadway) has closed. “The seating capacity and the limited menu concept no longer fit the direction of growth and development of the company,” Charlie Palmer Group, which ran the restaurant, said in a statement.
SUMMER DUMPLINGS Rickshaw Dumpling Bar (61 W. 23rd St., between Fifth and Sixth avenues, 212-924-9220) is celebrating the warm weather with a seasonal vegetable dumpling. Added to the menu last week, it is stuffed with peashoot tendrils and shiitake mushrooms and served with fresh herb dipping sauce ($4.95 for 6, $6.95 for 9). The seasonal drink is watermelonade ($3.50).
BRUNCH BUNCH Kittichai (60 Thompson St., between Broome and Spring streets, 212-219-2000) is serving brunch on weekends. Between 11:30 a.m. and 3:30 p.m., you can sample chef Ian Chalermkittichai’s five-spice French toast with Thai basil and fruit compote ($9) or eggs benedict with Penang curry hollandaise ($12).
Mr. Thorn is food editor of Nation’s Restaurant News. He maintains nrnfoodwriter.blogspot.com.
