Demian Repucci content

Another chapter of New York Restaurant Week has begun.  And with that another case of the butterflies for me.  I see Restaurant Week as a dual-edged sword of incentives.  The cheaper price fix is an incentive for more diners to eat out.  As well as an incentive to try restaurants they might not normally go [...]

I was surprised to find out today that a menu I designed has been accepted into the New York Public Library’s Menu Collection archive.  I was also surprised to find out that the New York Public Library has a Menu Collection in the first place.  In retrospect it does seem obvious that the NYPL would.  But [...]

I finally made it to Di Fara Pizza on Friday.  After hearing about it for so many years.  I finally felt pious enough to make the pilgrimage.  Actually, the boss was taking the day off so instead of her hanging around the apartment all day playing games with the mini boss and keeping me from getting [...]

The 2010 installment of The Armory Show has come and gone.  Hundreds of galleries from around the world all packed tightly together for a few days on the piers jutting out over the Hudson.  A fitting location as it felt like a sort-of sardine cannery for art.  I walked the entirety of the show on Saturday [...]

We recently met some friends at Braeburn for an enjoyable birthday brunch.  It was a sunny day, there was a table big enough for all of us, we weren’t being hurried, the conversation was good.  A very nice time.  I wish I could say that I loved the food.
The vibe I get from reading through Braeburn’s [...]

The code has been cracked.  When I started this process a few weeks ago I might not have known quite what I was getting myself into.   Or maybe I was just being dishonest with myself.  Under the guise of testing out two different types of flour for pizza dough, I might have actually been doing [...]

Roasted beets in a blood orange vinaigrette with red wine vinegar, Dijon mustard, olive oil, shallots, minced capers, chopped tarragon, lemon juice, kosher salt and ground black pepper.  Served with goat cheese, fresh tarragon, chervil and olive oil.  Very good.

I have been experimenting with cauliflower today and had a lot of chopped up parts left over.  So I put them to good use.
One head of cauliflower.  Cut into bits.  About 2 ounces (57g) of slab bacon diced.  Toss with lots of olive oil, fresh thyme leaves, pepper and more salt than you think is [...]

The Toy Industry Association’s Toy Fair 2010 was just at New York’s Javitz center.  As the show was open during President’s Day I had the opportunity to run through it unfettered by babies or schedule conflicts.  I have been to many design fairs over the years but this was my first Toy Fair.  I was not [...]

I just last weekend went with some friends to the Cooper-Hewitt, National Design Museum.  I hadn’t been there in several years so when I received their invitation I figured it was high time I went for another run-through.  In retrospect… my time would have been better spent doing something else.  With the friends of course.
I [...]