After continuously selling out of the hot sauces they were procuring from a friend, POST owner Bobby Stackleather decided he needed to make his own. The restaurant’s new line of house-made hot sauces—called Bon Merde, French for “good shit”—reflect the creativity and attention you’ll find elsewhere on the Alphabet City restaurant’s menu. Stackleather explains, “Our recipe is totally different and raw. This was something I …
Back in 2014, rumors began circulating that the Brant Foundation had purchased 419 East 6th Street—the four-story building that had housed conceptual artist Walter De Maria‘s home and studio since the mid-’80s. Its origins, however, underline its strange, slender figure and the 16,000-square-feet space within; it was constructed as a Con Edison substation back in 1920. As recent renovations commenced—and the rare private event was held—interest over …
If packaged, pre-sliced bread exists on one end of the spectrum and artisanal loaves sit at the other, then The Standard‘s newly developed bread program lies further beyond the latter. Max Blachman-Gentile, the East Village outpost’s new chef de cuisine, put together an incredibly scientific, and limited, bread menu. Working solely with naturally leavened doughs (naturally fermented ones made only with wild yeast) Blachman-Gentile hopes that …
