Ivan Orkin (Ivan Orkin Slurp Shop), Wylie Dufresne (Alder), Food & Drink editor Mari Uyehara and Danny Bowien (Mission Cantina)
Richard Kuo, Patrick Cappiello and Branden McRill (Pearl & Ash)
Union Square Hospitality Group's Sabato Sagaria, Danny Meyer and Mark Rosati with Food & Drink editor Mari Uyehara
Food & Drink editor Mari Uyehara
Last night, Gotham's culinary glitterati gathered for the Time Out New York's 2014 Food & Drink Awards presented by Stella Artois. Among the Readers' Choice categories, red-sauce young turks Mario Carbone, Rich Torrisi and Jeff Zalaznick (Carbone) won big, taking home both Best New Restaurant and Chefs of the Year. Meanwhile, raw-fish wunderkind Daisuke Nakazawa snagged Best New Sushi for his white-hot Sushi Nakazawa. Our critics honored bestowed the "Soy, Vey!" Award upon Ivan Ramen and the Beyond the Kale Award upon Dover.
Danny Bowien (in an Opening Ceremony varsity jacket, natch) kicked it with fellow winners Wylie Dufresne and Ivan Orkin, while industry godfather Danny Meyercirculated through the room. Dominique Ansel served his latest pastry hit—the milk-and-cookie shot—alongside Betony's foie gras bonbons, Pearl & Ash's lamb belly with hearts of palm, and Bunker's popcorn shrimp and bay scallops on crab chips. Best New Cocktail nominees Attaboy, Long Island Bar and Golden Cadillac crafted signature cocktails from spirits generously donated by Anchor Distilling.
After the winners were announced by Food & Drink editor Mari Uyehara, revelers tossed back more drinks and danced the night away to beats by DJ DRM, carrying on to the after-party at Heath in the McKittrick for bubbly. Click through the photos above to see highlights from the evening.
This tiny, low-key sandwich shop comes to us from owners Caroline Fidanza (Marlow & Sons), Rebecca Collerton (Diner) and Elizabeth Schula (Il Buco). Together, they create simple yet remarkable sandwiches that rely on pedigreed produce. Most are served on house-baked sea-salt-speckled focaccia, a versatile vehicle that encases sardines, capers and house-pickled eggs in the Captain’s Daughter, a delicious riff on a pan bagnat. Mortadella, pecorino and green-olive spread combine in the Little Chef, an exceptional spin on the New Orleans muffuletta, and the Spanish Armada features a potato tortilla slathered in pimentón-spiked aioli. Saltie is also a great spot for sweets, like buttery apple galettes.
Venue says: “Come visit us for homemade breads, pastries, pizzas and more!”
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