Daniel Boulud on Letterman (1993)

Via Eater, a Daniel Boulud segment from 1993 has been unearthed. It's pretty freaking hilarious:

Daniel Boulud tries a Pulino's dish

From GrubStreet:






Opening is imminent. Can't wait.

Daniel Boulud Interview

Below, you'll find an excerpt from an interview with Daniel Boulud by RestaurantGirl that was done a few weeks back (January 29, to be exact). Much of what is discussed is common knowledge now, especially if you've already had interest in Boulud's work or had read any of his books. The main reason for posting this is because I've still got burgers on the brain.

Next up for you is a burger shop in the Bowery. Will that open any time soon?

It will open in early April and it’s not only burgers. They'll be bangers, burgers and beer. We’ll have 24 wines by the glass and 25 bottles, about fifty beers, fifty wines on the list. It's a small list but you know, we don’t need a big chateau. It’s going to be fun. It’s going to be the spirit of the Bowery, which will also be our kitchen supplier, so it has a lot to do with that.

Nice one. It's been quite some time (almost 2 years) since there was talk about Boulud opening up a burger joint (using the term "burger joint" in the loosest of terms) at 299 Bowery @ East 1st Street. In Boulud's own words, "It will be the greatest diner on earth". Whatever it is (and I'm sure it's gonna be great), seems like things are imminent. Rumor has it, the name of the joint will be DBGB Kitchen & Bar. I can't decide whether I agree with it or not (ya know...considering the whole CBGB thang a few blocks north).

You can read the rest of the interview here.

Happy New Year!

The year's 2008 --- it's time to lay it down straight.

This blog will be an outlet for me to communicate what exactly is going on in my neck of the woods.

I'd like to start it off with a list (and possibly explanations) of those that have influenced me...sort of like covering my ass for everything I'm about to do, because it's all about "protect(ing) ya neck". I'd like to give credit to where it's due...and things that I like (and even dislike) surely will influence my output.

As Daniel Boulud writes in "Letters to a Young Chef (Art of Mentoring)": In any art, to connect with the great chain of masters stretching back through history is both humbling and exhilarating." It also gives me a chance to drop some names that you may have never heard of and hopefully introduce you to some new things. Finally, it gives you an idea of where my brain is coming from...of what my sponge has retained.

Enjoy!