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As part of Andrew Carmellini Week, we’ve asked him to tell us about some of his favorite places to visit around the world for food. While earlier in the week we asked him to focus on France — where he

As part of Andrew Carmellini Week, we’ve asked him to tell us about some of his favorite places to visit around the world for food. While earlier in the week we asked him to focus on France — where he

Andrew Carmellini considers Miami his second home. He tells us some of his favorite Miami foods. Read more.

Andrew Carmellini considers Miami his second home. He tells us some of his favorite Miami foods. Read more.

Spring: Recommended by: Daniel Corey (Chef, Luce), Reece Solomon (Handbag Designer), Ingrid Hoffmann (Chef/Host, Simply Delicioso), Pilar Guzman (Editor-in-Chief, Condé Nast Traveler), Katie Lee (Host, The Kitchen), Andrew Carmellini (Chef/Owner, The Dutch), Linda Wells (Editor-in-Chief, Allure), Carla Gugino (Actress)

Spring: Recommended by: Daniel Corey (Chef, Luce), Reece Solomon (Handbag Designer), Ingrid Hoffmann (Chef/Host, Simply Delicioso), Pilar Guzman (Editor-in-Chief, Condé Nast Traveler), Katie Lee (Host, The Kitchen), Andrew Carmellini (Chef/Owner, The Dutch), Linda Wells (Editor-in-Chief, Allure), Carla Gugino (Actress)

Restaurateur and American travel authority Andrew Carmellini signed a jar in our Ball Mason Jar Celebrity Auction, and filled it with a signed menu from his restaurant, The Dutch. #canitforward

Restaurateur and American travel authority Andrew Carmellini signed a jar in our Ball Mason Jar Celebrity Auction, and filled it with a signed menu from his restaurant, The Dutch. #canitforward

Andrew Carmellini's - Where to eat NYC

Andrew Carmellini's - Where to eat NYC

Little Park - brunch and dinner - uring brunch, Andrew Carmellini's Tribeca farm-to-table restaurant. serves sugar-topped brûléed grapefruit, an egg frittata with broccoli, and pappardelle with mushrooms. To drink, Little Park offers fresh-pressed, veggie-laden juices or an "improved" mimosa — rum, Aperol, sparkling wine, orange, honey — if you're feeling a little less virtuous.

Little Park - brunch and dinner - uring brunch, Andrew Carmellini's Tribeca farm-to-table restaurant. serves sugar-topped brûléed grapefruit, an egg frittata with broccoli, and pappardelle with mushrooms. To drink, Little Park offers fresh-pressed, veggie-laden juices or an "improved" mimosa — rum, Aperol, sparkling wine, orange, honey — if you're feeling a little less virtuous.

NYC Italian Restaurant: MasterCard Tasting Table Test Kitchen TT | Have dinner with Andrew Carmellini   https://www.priceless.com/en-us/unitedstates/Priceless-Table-Andrew-Carmellini/offer.html?cmp=bac.mccann.world.usa.travel.b2c.ny.tastingtable.barprimibodycopy.experiences.displaystatic_1x1..

NYC Italian Restaurant: MasterCard Tasting Table Test Kitchen TT | Have dinner with Andrew Carmellini https://www.priceless.com/en-us/unitedstates/Priceless-Table-Andrew-Carmellini/offer.html?cmp=bac.mccann.world.usa.travel.b2c.ny.tastingtable.barprimibodycopy.experiences.displaystatic_1x1..

Anyone who has ever worked in a restaurant knows that one of the best things about the gig is heading out with coworkers for a drink after the last patron has left and the floors have been mopped. Her

Anyone who has ever worked in a restaurant knows that one of the best things about the gig is heading out with coworkers for a drink after the last patron has left and the floors have been mopped. Her

With a name like Bar Primi, it should come as no surprise that pasta—Italy’s most iconic primo course—features prominently on the menu. Sample some of chef Andrew Carmellini’s delectable versions of Italian classics like rigatoni carbonara, bucatini in a lamb amatriciana sauce and orecchiette with sausage and broccoli rabe. The linguine with four garlic cloves that have been sliced, cooked in oil and topped with crispy breadcrumbs is worth dying for.

With a name like Bar Primi, it should come as no surprise that pasta—Italy’s most iconic primo course—features prominently on the menu. Sample some of chef Andrew Carmellini’s delectable versions of Italian classics like rigatoni carbonara, bucatini in a lamb amatriciana sauce and orecchiette with sausage and broccoli rabe. The linguine with four garlic cloves that have been sliced, cooked in oil and topped with crispy breadcrumbs is worth dying for.

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