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| | BarFry (closed) | | | “A new-millennium tempura bar for fresh shrimp fried in the classic Japanese way, or even a fairly delectable New Orleans–style po'boy sandwich.” —nymag | | Cuisine: American (New), Sushi, Japanese |
| |  | | Posts (67) | |
| | | | | | BarFry, Josh DeChellis' eight month-old deathwatched tempura bar finally and inevitably shuttered. A tipster notes that over the past few weeks the restaurant took the menus off the door and axed the lunch service, but it was just yesterday that the ominous newspapers went back up on the windows. ... Read More | | | | | | Josh DeChellis: "It's time to move on."Photo: Melissa Hom Saturday was the last night in the life of BarFry, the West Village tempura restaurant helmed by Josh DeChellis. The place struggled during its brief existence, receiving mixed reviews in the early going for its all-tempura program... Read More | | | | | | Kalina, 9/17/07. And, now, a post about Barfry, Josh DeChellis's new West Village deep fryer. The place has been open just a month now and it's been a bit of a dicey month at that. First, we should say, the venue does have big time fans. If Sietsema says the tempura is good, it's good. But, h... Read More | | | | | | BarFry won't be closed long, Nick Fox reports on Diner's Journal. As first reported last week, the former tempura joint will reopen as Cabrito, a casual Mexican eatery helmed by longtime Zak Pelaccio lieutenant Dave Schuttenberg. The menu will feature slow-roasted goat, as the name implies, and will... Read More | | | | | | The truth is that by the time a restaurant resorts to happy hour deals that involve free food the Deathwatch really becomes us simply stating the obvious. But we could also have chef and BarFry face Josh DeChellis do it himself. This here's taken from an official press release, just out the doo... Read More | | | | | | The best steaks at Primehouse NY are good enough to earn a single star from Frank Bruni — which is saying something, given that he had problems with service, didn't like the other entrées, and even found the rib eyes to be less than they ought to be. But the Creekstone strips carried the day, a... Read More | | | | | | Let's begin with the basic, unimpeachable fact that everything tastes better fried. Chicken parmigiana tastes better than chicken paillard for a damn good reason. These guys are on A1 of the Times today for deep frying Oreos and Snickers bar and making them taste better. One could deep fry a #2 p... Read More | | | | | | At BarFry, the gleaming white tiles, metallic accents, numerous mirrors, and faint oleaginous odor can give one the sensation of being immersed in a giant cooking vat. The name is a play on “barfly”: the first half of it is apparent in the stainless-steel counter that dominates the room . . . Read More | | | | | | Check out the blackboard for the chef’s daily selection of off-the-menu seasonal specials – you’ll often find fryer-free foods like sashimi, game, and salads. On a recent visit, I demolished the pickled watermelon and avocado salad. It’s tossed with baby arugula in a fierce, eye-watering vinaigret... Read More | | | | | | Kalina, 9/15/07. So, here's the KalinaPorn of BarFry, Josh DeChellis and Rick Camac's new tempura joint in the West Village. We remain skeptical about just how close to a restaurant this place gets, but DeChellis is both a skilled chef and nice guy, so we're inclined to give it a shot. Here's s... Read More | | | |
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