Grub Street: The Absolute Best Tuna Tartare in New York

March 17, 2017

Grub Street - Tuna Tartar

85 Tenth Ave., at 15th St.; 212-691-2360

The menu description reads tartar de atún “with stuff that we all really like,” which is very coy. At the moment means it’s dressed with coconut milk, lime leaf, chiles, jícama, and Thai basil, all served in a small sardine tin. On the night Grub Street tried it, the tuna could have tasted a touch fresher, but it nevertheless wins points for doing something different.”

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Grub Street: The Best NYC Restaurants for Groups

February 9, 2016

Grub Street

Toro (Chelsea)
Group Options: A family-style tapas menu for the chef’s table. The chef’s table starts at $85 per guest, plus tax and tip. Beverage packages are available as well. A large private space is available and required for groups over 16.
While some of the city’s finer tapas restaurants are the size of sardine cans, Ken Oringer and Jamie Bissonnette’s restaurant is gargantuan. The huge space makes it easier for groups to get in, and there’s a private space for those interested, but parties of 8 to 16 can reserve the chef’s table, which enjoys a secluded perch near the kitchen, where guests can order any paellas and the dry-aged rib-eye in addition to the set menu. Batch cocktails are also available.”

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Grub Street | The Not-So-New Guy: Chef Jamie Bissonnette’s Big Year in New York

September 30, 2014


The James Beard prize is just one highlight of a very busy year for Bissonnette: This month, he published The New Charcuterie Cookbookand, along with his business partner Ken Oringer, celebrated the first anniversary of Toro’s New York location. The opening of the restaurant arguably kicked off this most recent run of achievements — but even though it’s been a bona-fide success and received a string of warmreviews, its success was hardly guaranteed. “I had plenty of chef friends who said, ‘You started in a hole: You’re opening a huge restaurant, and people always assume that huge restaurants are going to be crap,'” Bissonnette recounts. “New Yorkers don’t like out-of-towners. They assume that they can’t keep up, or they’ll open a place and mail it in.”

Grub Street: 10 New Takes on Soft-shell Crabs That You Should Eat This Season

May 29, 2014

A ramen-flavored soft-shell crab sandwich actually exists: The fish is dusted in cornmeal, fried, and then glazed in a sweet and spicy chili-and-black-pepper sauce. The sandwich is then topped off with mayo, crumbled crunchy ramen noodles, and gem lettuce all on a Martin’s potato roll

New York Magazine’s Grub Street: What to Eat at Toro, Ken Oringer and Jamie Bissonnette’s First New York Restaurant

September 20, 2013


If you’re not already aware, James Beard Award–winning chef Ken Oringer is a huge freaking deal in Boston: He runs Clio, Uni, Toro, Coppa, and La Verdad, as well as Earth in Maine. Oringer announced plans with chef-partner Jamie Bissonnette to expand his empire and bring Toro to New York well over a year ago, and now it’s finally opening in Chelsea on Monday.