Scroll down for an early look at Frenzie on Atlantic Avenue, by the team behind Confidant. The vodka-’nduja pie ($28) is one of my favorite new pizzas of the year.
It’s Saturday, 10 October 2026, and the following thought occurred to me today: If we took a time machine to an aughts-era New York, all the hotshot chefs would be agonizing over how to get more pumpkin, delicata squash, sunchokes, rutabagas, and other seasonal produce onto their bacon-larded menus, instead of figuring out how much to charge for wagyu steak au poivre at their new brasseries and taverns.
Anyway! This was the week that the Yankees dismissed themselves from the playoffs in such a resounding fashion it didn’t even seem to matter that they were playing one of the best teams in the league. Rather, it felt as if the players had collectively resigned themselves to the fact that this wasn’t their year. Indeed, it wasn’t.
Fall in New York means new restaurants. I’ve had interesting meals at Ruben Santana’s Bark BBQ (Dominican chicharrones!) and George McNally’s Faux (a fun scene that’s quite distinct from a Keith McNally experience).
But fall in New York — by far the best season in New York — also means new art shows. Abstract expressionist Lee Krasner rightly shares top billing alongside Jackson Pollock at The Met. Taryn Simon fills the entire rotunda at The Guggenheim, documenting America through the life of an unarmed federal agent. Constantin Brancusi’s modernist sculptures will soon occupy the sprawling sixth floor of MoMA.
And right now, Roy Lichtenstein’s graphic oeuvre is coming to life at The Whitney —in a way that sometimes veers closer to abstraction than pop art. On Thursday evening, I was energized to see folks crowding previews a few minutes before closing, just to catch a glimpse of Lichtenstein’s multitudinous Ben-Day dots (if you’re not familiar, go watch “Into The Spider-verse”). Also: Please do read my colleague Jason Farago’s missive on why the artist’s duplicative works somehow feel more vital in the era of Artificial Intelligence.
Alright, let’s get to it.
Brasserie Boulud’s steak frites program!
It never takes us long to get to steaks here at The Lo Times.
Daniel Boulud’s anticipated revamp of his pre-theater spaces is finally here. Brasserie Boulud — replacing Bar Boulud and Boulud Sud — has opened across from Lincoln Center. Right now, your best bet at booking a table is looking toward the 9 p.m. hour in early November, so be sure to check out Resy for cancellations. Walk-ins are based on availability.
Here are two notes on the menu:
Pricey Chicken: Rotisseries are commanding a premium in New York. Gigi’s in Greenpoint charges $40 for half a chicken with potatoes, while Cleo in the West Village asks $44 for half a chicken with frites. Boulud falls just below those levels, with a half sasso bird running $39 with pewee potatoes and watercress.
The Steak Frites Program: A typical New York brasserie offers two steak frites, an affordable option and a pricier one. Brasserie Boulud has five varieties on tap: flatiron ($36), filet ($48), wagyu sirloin flap ($52), striploin ($65), and cote de boeuf ($225). Each steak includes a choice of sauce (au poivre, bordelaise, a l’echalote, béarnaise). Duck a l’orange and double lamb chops are also available at this meaty corner of Manhattan. 1900 Broadway (Lincoln Plaza), Upper West Side
Behind the Paywall: What to order at Frenzie in Brooklyn Heights!
Review: The vodka ‘nduja pie at Frenzie by the Confidant crew!
A few notes about the prices and pies at Pizza Studio Tamaki!
Thoughts on the curious QR menu surcharge at Pizza Studio
Reviews from across food media this week!
A few extra words about my Pizza Studio Tamaki review!!!
Pizza Studio Tamaki merits our attention for three distinct reasons: