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First Aired - 10/25/2009 05:00PM
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Josh Ozersky, aka Mr. Cutlets, continues last week's conversation on the restaurant business with Ben Levanthal, Jerry Rosengarten & Stefanie Cohen.
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The Mr. Cutlets Show Introduction (15:50)
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Stefanie Cohen, Josh Ozersky, Jerry Rosengarden, Ben Levanthal, www.eater.com, The Mr. Cutlets Show theme song, Don Ralph, Life In A Blender, www.curbed.com, The Bowery Hotel, leisure, Gemma, Jerry invented legal lofts in New York, he also has invented an add on keyboard for the iPhone, it's like pushing a real keyboard without losing the view, www.foriphones.com, spiced hamburger, aromatics should enhance flavor rather than obscure it, Minetta, Jerry is a true entrepreneur,Restaurants: Location, Design & Comfort (9:11)
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Roberta's, The Hamburger: A History, Citysearch, www.the-feedbag.com, The Feedbag, Tavern On The Green, big expensive restaurants are ego trips, Times Sqaure, restaurant turnout has a lot to do with location, Fedora, Breslin, high end designers, Jeffrey Chodorow, Josh has no interest in the interior design of a restaurant, La Dinastia, economics close restaurants,Does Josh Have An Unrefined Palate? (11:03)
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there is no place like Roberta's right now, comfort is more important than design, The John Dory, David Chang, 110 seats is the sweet spot, Bill's Bar & Burger, Tanuki Tavern, it's expensive to open a restaurant in the meat packing district, easy food, Sushi Zen, food is becoming simpler now, historical gastronomy, Roberta's head of the woods mushrooms,To comment on this episode click here. There are currently Comments
First Aired - 08/30/2009 05:00PM
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On the premiere episode of The Mr. Cutlets show, Josh Ozersky talks about Meatopia, why he was banned from Momofuku, & what's costing restaurant critics their jobs.
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Mr. Cutlets Inaugural Segment: MEATOPIA! (9:53)
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Mr. Cutlets, Josh Ozersky, Mo Rosen, Roberta's, Tekserve, big empty factory space, makeshift beer gardens, rooftop garden, Meatopia, baconalia, raw meat, whole lambs on spits, Zak Pellacio, Philippe Massoud, Illili, Michael White, Gordon Finn, Chris Lee, aureole, www.the-feedbag.com, CitySearch, Mo & Mary Show, East Village, stoner food, Ludlow, tater tots, griff dogs, Barbone, Italian regional wines, lamb bam thank you man,Josh Talks Fried Chicken With Mo Rosen (10:27)
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Barbone, pasta, Michael White, the great pasta renaissance, real Italian service, fries, good handmade pasta, Momofuku, chicken, Josh is banned from Momofuku restaurants, fried chicken, pies n thighs, Serious Eats, Brooklyn Bowl, BBQ, juicy white meat, grown form is better than immature form, keeping chicken fresh, crispy food shouldn't be covered, moving air helps keep it crispy, let fried chicken sit for 5-7 minutes, transparency,The Decline of Traditional Restaurant Critics (9:45)
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City Search, http://www.citysearch.com, The Feedback, www.the-feedbag.com, Josh is no longer a critic, New York Times, Frank Bruni, Danielle Freeman, NY Daily News, Restaurant Girl, free meals as a critic, Guttenberg Press, life without critics, blogs displacing restaurant critics, yelp, The Hamburger: A History, restaurant critics are getting fired at a rapid pace, Yiddishism,To comment on this episode click here. There are currently Comments
First Aired - 01/31/2010 05:00PM
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Executive Chef Sebastian Zijp and Nick Solares sit down with Josh Ozersky to discuss the new positions each of them have recently acquired in the world of good food in New York.
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The Mr. Cutlets Show Introduction (11:59)
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Nick Solares, A Hamburger Today, The Beef Aficionado blog, new gig as chief pizza critic for Slice, Chef Sabastian, Josh's new column, writing for TIME, Domino's pizza, Buffalo mozzarella Neapolitan style pizza, American cheese designed for hamburgers, east 10th street NYC Roman style pizza, Gnocco restaurant, Josh Ozersky, Stephanie Cohen,Chef Sebastian Zijp (10:00)
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Nick Solares jude of dry aged beef, Nick was so shocked and surprised by the procurement of the marbly dry-aged beef bought at Fairway Market, Nick had never been to a Fairway Market before, Sebastian Zijp of Bar Blanc Bistro, Rhode Island sardines, brined porkchops, house-made apple-bacon compote, a romantic spot, chefs challenges with nature, pork roulette, what is meat glue?, charcuterie plates in most restaurants these days, what makes a charcuterie selection good from bad?, quality and taste, process and technique as opposed to flavor,Bargain Lunches in High-end Restaurants and The Roast Beef Sandwich (11:50)
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The Feedbag was hacked into by Canadian Viagra, fine dining affordable meals, Gean-Jorges operation, any two entrees not a set menu, true world class cuisine, Daniel, Gramercy Tavern, the Roast Beef Sandwich is the next fried chicken, Artichoke pizza's next project, De-Fonte's, what style roast beef?, Chicago style beef in Gowanus, blogger Dave Cook recommends The Crooked Tail Cafe, the Ozersky leftover trick, Sebastian's American Chef mentors, Sebastian was taught it takes being a bit bold and arrogant as a Chef in New York,Chefs on Becoming a Top Chef (12:01)
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David Bouley, fantastic fifty dollar meal, old school chefs like Paul Liebrandt that work their way up, Top Chef allows younger chefs to step into a higher position that they may not have earned through experience, television gives exposure not years of experience, many Chefs start as dishwashers, Sebastian has always wanted to be a Chef, Bar Blanc Bistro is Sebastian's first position as Executive Chef, the fear of what people's reaction will be to the creative side that draws people to the restaurant, special dishes to experience at Bar Blanc Bistro,To comment on this episode click here. There are currently Comments
