Open fire cooking in the city with Chef John DeLucie at Bedford And Co
Through all these flame-fueled experiments, we never once thought to grill a cocktail. So when we saw the following recipe for a grilled Bloody Mary, we couldn’t suppress my inner Dr. Emmett Lathrop Brown.
Summer is all about breaking out the grill. But beyond the typical burgers and hot dogs, vegetables are also perfect for adding into the mix. Instead of just looking at standbys like corn and tomatoes, you can cook almost anything on a grill.
National Burger Month ends with a bang on Saturday with the "official" National Hamburger Day. Our bodies can't afford to celebrate every food holiday, but when it comes to an excuse to bite into a juicy, over-the-top burger, we're in — how can you not be with 100 options?
When Chef John DeLucie traveled to Argentina, he noticed that all the grilled meats had incredibly robust, smoky flavor. Investigation turned up a simple explanation—everyone was cooking on wood-fired grills—and the inspiration for his new Manhattan restaurant Bedford & Co. Here, DeLucie explains how to get fantastic wood-grilled flavor in your own back yard.
The Bedford & Co. brunch is a brand new brunch that began on May 1st. This new brunch features contemporary American cuisine infused with inspiration from chef John DeLucie’s travels to Argentina. The menu gives foodie’s items prepared with care over their natural wood-burning grill.
It’s Friday and the whole city’s got that... Friday feeling. So as not to distract from that warmth, let’s dive in...
To Bedford & Co, a post-work spot for a casual two-man ribeye and a cocktail, now open near Grand Central from the man behind Waverly Inn, the Lion and Crown.
We’re going to quickly invent a word here and then promise never to use it again: “industic.” That’s industrial and rustic, and that’s what this is. Maybe it’s better if you just take a look at it in the slideshow. And some beautiful sun shrimp. Take a look at those, too...
Here is a look around Bedford & Co, the new restaurant from chef John DeLucie that opened earlier this week. This is the chef's first venture since his split from Crown Group Hospitality late last year. The menu is inspired by Argentina and focuses on wood-fired grilling, while the space is modern with classic leather and wood touches
John DeLucie opened his new restaurant Bedford & Co last night. It's his first venture sincesplitting with Crown Group Hospitality, and the focus is on a wood-fired grill. "I was in Buenos Aires last year and I was really inspired by the wood cooking and design,'' says the chef. There will be wood and leather in the room, though it will be modern. The menu has old favorites like a pork chop, here with extra fat and called a bacon chop, along with short ribs — both cooked on the wood-fired grill. Fish and vegetables also get the wood-fired treatment: Spanish mackerel is seared and served with sunchoke skins and scallion ginger oil, while beets are charred and presented with seeds, grain, labneh, and dill. "It's simple, accessible food,'' promises DeLucie. "There will also be good music and a good crowd.''
This restaurant represents a fresh start for Mr. DeLucie, who the last few years has closed all his others, including Crown, the Lion and Bill’s Food & Drink, which he owned with partners. Bedford & Co., done in dark browns and olive green, is on two levels in the new Renwick hotel.
John DeLucie’s Bedford & Co. to offer ‘elevated comfort food,’ grilled grass-fed steak. This fall, the chef John DeLucie will open his first restaurant on his own, on East 40th Street. Called Bedford & Co. in homage to the location that is now the soon-to-open Renwick hotel but had previously been the Bedford Hotel, the restaurant will focus mainly on small plates.
Bedford & Co. For the chef John DeLucie, this will be his first venture without partners. He will make modern comfort food, some of it produced on a wood-burning grill (de rigueur equipment this year) in an art-themed hotel that was favored by 20th-century writers like F. Scott Fitzgerald. The Renwick, 118 East 40th Street.