Alan Sytsma

2 weeks ago | grubstreet.com | Alan Sytsma

“My go-to lately has been half a cup of Fiber One and half a cup of Cap’n Crunch.” Tyler’s new record, Time Indefinite, is out on April 25. Tyler’s new record, Time Indefinite, is out on April 25. On records like Modern Country and Goes West, guitarist William Tyler manages to evoke a feeling of American vastness, a wide-open land filled with possibility.

Jan 21, 2025 | grubstreet.com | Alan Sytsma

rip André Soltner was a titan of French cooking, but he’s remembered most for the example he set outside the kitchen. Soltner, his wife Simone, and the staff at their restaurant, Lutèce, in 1984. Soltner, his wife Simone, and the staff at their restaurant, Lutèce, in 1984. Soltner, his wife Simone, and the staff at their restaurant, Lutèce, in 1984.

Jan 15, 2025 | grubstreet.com | Alan Sytsma

When was the last time you went to Jean-Georges’s seaport food hall? Tin Building by Jean-Georges, as it’s known, was the centerpiece of a food-focused seaport makeover. Tin Building by Jean-Georges, as it’s known, was the centerpiece of a food-focused seaport makeover. Despite working in an office that is a 12-minute walk away from the Tin Building, I had never set foot inside the sprawling Jean-Georges Vongerichten–branded food hall until this week.

Oct 31, 2024 | grubstreet.com | Emma Alpern |Paula Aceves |Alan Sytsma |Rima Parikh

Displaying all articles tagged: the grub street diet Nov. 1, 2024 “The idea is that having all this produce first thing in the morning licenses me to eat as bizarrely and violently as I want for the rest of the day.” the grub street diet Oct. 25, 2024 “After some slightly stiff weather talk, the wine lubricants finally kick in and the conversation flows.” the grub street diet Oct.

Oct 10, 2024 | grubstreet.com | Alan Sytsma

Nick Curtola has been the chef at the Four Horsemen since it opened. Would New York City’s restaurant scene look the way that it does today if the Four Horsemen hadn’t opened in 2015? It’s hard not to see its influence in the approximately one million wine bars that have opened across the city in the last decade: the devotion to natural wine, yes; the always changing menu of unfussed-with Greenmarket finds, of course; but also the attitude — a joyful, everyone-is-welcome sense of genuine care.