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GRUB STREET The Absolute Best Prime Rib in New York

What makes this painstakingly prepared, theatrically presented dish our choice for the absolute best prime rib in this fabled beef-eating town? Let’s begin with the preparation, which involves dry rubbing the exterior not once, but twice, with a peppery Montreal-style rub, slow roasting the beef on a spit for several hours, then finishing it at high […]


GRUB STREET A Look at The Grill at the Former Four Seasons, Opening May 2

Venison Cumberland. Spring Chicken à la Queen. Lobster à la Newberg. Filet mignon Florentine. Avocado crab Louis. Must be some recipes from an old Charles Ranhofer cookbook. Or maybe it’s an early edition of The Joy of Cooking. No, wait, it’s the new menu from THE GRILL, Major Food Group’s mid-century-American-chophouse remake of THE GRILL Room, and phase one of its $30 million Seagram Building project. So is the burgeoning restaurant powerhouse, formerly known as the Torrisi Boys, up to the challenge of reinventing the clubbiest clubhouse of all?


GRUB STREET What Have They Done to the Four Seasons?

The guys behind Carbone want to turn the place that invented the power lunch into an actual food destination.

A few weeks ago, in an empty dining room of what used to be The Four Seasons restaurant, Jeff Zalaznick arrived late to a meeting with his business partners, the chefs Mario Carbone and Rich Torrisi. He was winded and his cheeks flushed beneath his beard. Normally, his attire consists of open-collared shirts, limited-edition Nikes, and drawstring pants. But today, he wore a blue Tom Ford suit.

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