Tammie Teclemariam

New York

Writer at New York Magazine

Writer at Grub Street

underground gourmet 🕵🏾‍♀️ @nymag/@grubstreet

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Articles

A Star From France Is Opening a Properly Luxe Restaurant in the West Village

2 weeks ago | grubstreet.com | Tammie Teclemariam

Le Chêne debuts this week. Alexia Duchêne and Ronan Duchêne Le May are the husband and wife behind the new restaurant. Alexia Duchêne and Ronan Duchêne Le May are the husband and wife behind the new restaurant. Alexia Duchêne’s first restaurant, Le Chêne, is undergoing the last bits of construction before it opens in the West Village this weekend.
Are Buba’s Viral Burekas Worth the Wait?

1 month ago | grubstreet.com | Tammie Teclemariam

One critic endures five social-media-fueled crowds to see which viral food is worth the wait. On Instagram and TikTok, anything worth eating comes with a line. Whether social-media fame is sparked by an influencer or is the result of a concerted marketing effort to engineer a food’s digital moment, timeline domination does not always correlate to actual quality.
Birdee, a New Bakery From Renata Ameni, Opens in Brooklyn

1 month ago | grubstreet.com | Tammie Teclemariam

Birdee has garlic-knot pretzels, churro croissants, and, for now, no stretches of customers extending down the block. Pretzels at Birdee, which opened in the former Domino Sugar Factory this weekend. Pretzels at Birdee, which opened in the former Domino Sugar Factory this weekend.
Izakaya Seasun, an Outpost of a Korean Chain, Opens in NYC

1 month ago | grubstreet.com | Tammie Teclemariam

Izakaya Seasun, which opened last month in Nomad, pulls décor directly from restaurants in Korea, where the chain originates. At nine o’clock this past Sunday, K-pop melodies and blue Hawaiian highballs filled the dining room at Izakaya Seasun in Nomad. A quoted 60-minute wait became 30 minutes, spent in a lobby with a kitschy fake hot spring puffing clouds from a fog machine and cartoon cats posing with beer and sake on a backlit banner.
San Wei Sells the Most Surprising Pastrami in NYC

2 months ago | grubstreet.com | Tammie Teclemariam

I am always happy to take credit for discovering a new restaurant through hard-won reporting methods like canvassing a neighborhood in bad weather, scanning social media for hours, and starting impromptu conversations with a lot of strangers.
Sauerkraut Fish Gets Headliner Treatment in the East Village

2 months ago | grubstreet.com | Tammie Teclemariam

A version of the soup served at Tai Er in the Tangram mall. Last week, on the stretch of Third Avenue just below 14th Street, a new restaurant opened with a name that may seem curious to anyone who’s unfamiliar: Sauerkraut Fish.
Chef Sal Lamboglia on Taking Over Ferdinando’s Focacceria

2 months ago | grubstreet.com | Tammie Teclemariam

interviews Red-sauce specialist Sal Lamboglia on taking over Ferdinando’s Focacceria. A plate of spaghetti and a mug of Manhattan Special at Ferdinando’s Focacceria. A plate of spaghetti and a mug of Manhattan Special at Ferdinando’s Focacceria.
Chef Flynn McGarry Will Close Gem Wine

2 months ago | grubstreet.com | Tammie Teclemariam

Flynn McGarry, at work in his Gem kitchen in 2022. When we last caught up with Flynn McGarry in November, Gem Home had just opened on Mott Street. It’s a café in the back, where one can nosh on focaccia sandwiches and pastries at communal candlelit tables, and fine grocer in the front, sprinkled with McGarry’s vintage sundry selections. At the time, McGarry emphasized it was “not a restaurant,” but when its lease runs out at the end of the month, Gem Wine will now be closing.
Ceres Is the New Hype Slice, But Are Its $40 Pizzas Any Good?

2 months ago | grubstreet.com | Tammie Teclemariam

A mushroom slice and plain tomato at Ceres. Much like the recent burst of new bakeries that have stoked a fervor for croissants, conchas, and cinnamon rolls, pizza has also found itself in the middle of a renewed hype cycle, where lines and limited drops can be as important as the food itself.
Salmon Roe Is the Perfect Ingredient For This Moment

Mar 6, 2025 | grubstreet.com | Tammie Teclemariam

Ikura, and plenty more, at the Residence of Mr. Moto. Last week at Don Udon, a new noodle bar in Crown Heights, I slurped on bukkake udon — the dish had the name first, for the record — that I drowned in chilled, seasoned dashi before eating. The cold noodles were thick and tense, and the broth, into which a finely grated mound of daikon radish dissolved into crunchy flecks, was crisp and salty.