The Science Behind Small-Batch Bread Baking

Chef de cuisine Max Blachman-Gentile discusses The Standard's newly developed bread program

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 …

“Cuisine Vagabonde” from NYC’s Papilles Restaurant

A new L’Assiette Michelin honoree approaches cocktails and cookery with the utmost creativity

To understand Papilles before walking into the impeccably designed East Village restaurant, one must grasp the concept of “cuisine vagabonde,” or food inspired by traveling the globe. Chef Andréa Calstier, his wife and co-owner Elena Oliver and their masterful friend behind the bar, co-owner Nicolas Thoni have experienced so much across the world. These French expats aim to activate their guests’ senses with such learnings. It’s more than an impressive, …

Dreamscapes of All Sizes at the “Sea Witch Space Witch” Group Exhibition

Work from multiple artists who've explored the depths of the spiritual abyss on view at the Modern Love Club

With a title like “Sea Witch Space Witch,” one might not expect the components of an exhibition to be about its surrounding New York City neighborhood. And yet that’s what one finds when walking into the East Village’s Modern Love Club. The current exhibition, curated by Gabrielle Sirkin, tells many stories—of the sublime, the surreal, the mythical and magical—but it’s very much about owner Amy …