The Four Seasons, David Bouley, Korean BBQ and Corn

August 11, 2017

The Bite by Mike Colameco is the chef and host’s weekly news to keep you on top of New York City’s restaurants, greenmarkets, and timely culinary events. Follow him into the kitchens of New York’s hottest restaurants to hear from chefs, sommeliers, pastry chefs and more on his show Mike Colameco’s Real Food, on both THIRTEEN and WLIW21 Create TV.

The Bite: Week of August 6

The Four Seasons’ New Restaurants

After 1.5 years and $30 mill in renovations, here’s what reviewers say about The Grill and The Pool. Mike Colameco gives background on the historic place where he once worked.

Restaurant Bouley Closes. What’s Next?

This summer Restaurant Bouley closed after a 30-year run in Tribeca, NYC. International sensation David Bouley was a mentor to numerous star chefs. Mike Colameco is a big fan and will report back when Bouley opens his next restaurant. According to David Bouley’s official site: “Updates regarding the next Bouley at 17 Harrison Street, lunch service at Bouley Botanical and our latest concept – B at Home – are forthcoming.”

Cote: Korean BBQ and Steakhouse

Cote, a new restaurant on West 22nd Street, is a Korean BBQ that uses dry-aged prime meats, the same as at best steakhouses. Cote’s owner is Simon Kim, who also owns Michelin-starred Piora in the West Village; David Shim is chef. The outstanding wines and cocktails are overseen by Victoria James, a young, rock star sommelier.

How to Make Corn Last for Days

It’s August and everything is in season at your local farmer or green market. But let’s talk about corn. Buy more than you think you need and follow these preparations to enjoy the summer treat throughout the week.

Design a Smell with the Museum of Food & Design

Make a “smell cocktail” during NYC’s Summer Streets in August. Visit the the Museum of Food & Design’s Smell Synthesizer on 25th Street, between Park and Madison Avenue, on two Saturdays: August 12 and 19.

Mike Colameco’s Reel Food in August


See the schedule at any time.

Bordeaux – Part 1
August 13 at 3:30pm
A visit to the Bordeaux region of France to enjoy wine and cuisine.

August 20 at 3pm
What exactly is it? how is it made, what are the different styles? We’ll fly to the ancient city of Reims in the center of the region and visit the vineyards to explore the grape varietals and house styles and of course hit a few great restaurants along the way.

Bushwick, Brooklyn
August 27 at 3pm
A focus on the neighborhood Bushwick, or East Williamsburg, in this episode. Near the Morgan subway stop, watch wheat being milled at the Brooklyn Bread Lab. Visit Fine and Raw, a bean-to-bar chocolatier. See Syndicated, a bar and restaurant that also is a single-screen cinema. Then travel one stop farther east on the L train to Faro, which uses whole grains for its homemade bread and pastas.

WLIW21 CreateTV Schedule

Visit the CreateTV site and select your zipcode for local broadcasts like Mike Colameco’s Reel Food.

August 16 at 7pm, August 17 at 12:30am
Set in the heart of the popular Meatpacking district on Manhattan sits this ambitious sprawling space with a pan-Asian fusion menu. The folks that run this location and the two others are total pros with the highest revenue restaurants in the USA. We’ll spend a day with grizzled NY Native chef Ralph Scamardella and his vast team to how this pull off this kind of volume with great quality night after night.

NY Southern
August 23 at 7pm and August 24 at 12:30am
In our first season back in 2000 we covered Well’s Famous in Harlem the place where Chicken and Waffles was invented up north. Well chicken and waffles are back big time as we tour three places, all downtown putting out excellent versions of fried chicken, waffles, biscuits doughnuts, pies and other southern specialties.

August 30 at 7pm and August 31 at 12:30am
With two NYC based Philippine-American chefs, King Phojanakong and Neil Patrick Syham in tow Mike tours Manila and a half dozen other islands sampling Lechon, scissor noodles in Manila’s Chinatown, epic Mall food, does a Dorian tasting in the jungle visits a few markets and tries to figure out exactly what Philippine food is all about.