Tessa – Review
… Especially the Rabbit Cavatelli tossed with a to-die-for Pancetta-flecked Rabbit Ragu, Smoked Onion and Lovage Coulis – a brilliant combination that others should consider imitating — the kind of dish that would be equally comforting on a rainy summer night and a frigid winter one. I was just as taken with the Lobster Spaccatelli – perfectly al dente ribbons of homemade pasta tangled around Lobster & Chanterelles in an ar…
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Seasonal Eats: Concord Grapes
…minutes before serving (they’re best at room temperature) and wash before eating. They do have seeds (as is the case with all especially flavorful grapes), so either spit them out as you go, cut the grapes in half and manually remove the seeds, or puree and separate the seeds out using a sieve. Besides eating them whole, there are numerous ways to enjoy concord grapes — including making them into jelly (of course), or a classic concord grape pie…
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Herb Garden Kit
You’d be hard pressed to find someone in New York who hasn’t given in to the farm-to-table craze. Green markets are bigger than ever and restaurants throughout the country are striving to use fresh and local ingredients as much as possible. But just because the trend has hit the restaurant scene, it doesn’t mean you can’t take it to the next level in your kitchen at home. And that’s not just buying organic veggie…
Read MoreJosh Eden Unveils a Late-night Dim Sum Menu
…Late-night dining just got much more interesting on Prince Street. Though Shorty’s.32 may play an American comfort food restaurant by day, it’s soon to become a dim sum speakeasy by night. Why tamper with a good thing you might ask? “Because chefs need to eat dinner as well…” That’s a quote from the new late-night menu. When we got word of this under the radar project, we stopped in to taste the offerings for o…
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Green Garlic on the Rise
…ite bulb that’s found pretty much everywhere and in everything. It lends the same old flavor to tomato sauce and chicken alike. Not to mention the odors it leaves on your hands and breath. But not all garlic is alike. The garlic we all know has a smaller, sweeter cousin that’s subtle and fresh called green garlic. This immature garlic has a lot more texture and vegetal crunch than your garden variety garlic. It’s only in season for a short peri…
Read MoreAccademia Di Vino
…short-lived pursuits – Mainland, Wild Tuna and Ollie’s – to name a few. Mazzola has recruited chef Kevin Garcia, who also helms ‘Cesca’s kitchen, to undertake an ambitious menu. Its street-level wine bar – appointed with wood paneling, communal tables and Italian bar snacks – glimpses at downtown cool. It offers uptown creatures of habit a taste of what’s currently a consumer-approved recipe for su…
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The Ultimate Father’s Day Dining Guide
They bring the beef (and chicken, and pork) at Hill Country Barbecue. Far be it from us to indulge in gender stereotypes. We know a lot of manly fathers who can appreciate a good pear and goat cheese salad or an elderflower-based cocktail. And yet, there are still plenty of guys who crave nothing more than a shot of bourbon and a hunk of beef with a steak knife driven through the middle. So we’ve covered our bases this year to make sure…
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Imperial No. 9 – Not Just Another Pretty Face
I always thought that the “scene” didn’t matter, at least where dinner is concerned. I’d rather eat amazing food in a dismal room than dismal food in an amazing room. But when I stepped into the garden room at Imperial No. 9, I abandoned my philosophy before I even opened the menu. What the restaurant refers to as the garden room looks more like an opulent greenhouse with crystal chandeliers, dangling from a glass ceil…
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Seasonal Eats: Ramps
We’re not exactly sure when ramp mania first started. But there’s no denying that in the last few years, the onset of spring has been officially marked by the appearance of ramps on restaurant menus. Food blogs, newspapers, magazines and Twitter feeds enthusiastically broadcast each sighting – “Gramercy Tavern serves Kale and Radish Salad with Ramp Dressing!” they cry. “Hurry, or you just might miss the Grilled Ramps served with Roasted, Free-…
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Mother’s Day Dining Guide 2014
How do we even begin to show our moms how much they really mean to us? Well, while we can’t express our undying gratitude solely with bottomless Bellinis and Mimosas, or even Toasted Meringue Tarts with passion fruit custard and vanilla gelato (check out the holiday menu at Ai Fiori!), it certainly doesn’t hurt. That’s why we’ve rounded up Mother’s Day celebrations at a few, especially luxe restaurants bound to make your number one lady feel e…
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The Best Seafood Shacks for Summer
There’s little we associate with summer as much as shellfish… from whole steamed lobsters served with corn on the cob and drawn butter to toasted rolls piled high with fried clams, and iced platters lined with freshly shucked raw oysters, cocktail sauce, and lemon wedges. Can’t make it to Nantucket, Newport, or Montauk this year? There are plenty of seaworthy spots in New York that are no more than a subway ride away – from The Lobster Pl…
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Little Park – Reviewed
…Little Park. Everything was dreamy, especially the Black Kale Ravioli — utterly autumnal and perfectly al dente pillows of pasta tucked with kale and anointed with a Squash Sauce of sorts. It’s the kind of dish that forces you to admit that cold weather has its benefits. The finishing touch are cipollini onions and a crunchy hailstorm of toasted pine nuts for textural benefit. Spiced Seafood Ragu Andrew Carmellini’s stunning…
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An All-Vegetarian Tasting Menu at Acme
…o. But no one has greater bragging rights to an influential involvement with the eatery than Mads Refslund, who co-founded the famed, forage-centric Danish restaurant with René Redzepi in 2003, thus ushering in the age of New Nordic cuisine. And while Redzepi continues to accumulate accolades in Copenhagen, Refslund elected to carry the torch in New York, opening ACME on Great Jones Street in NoHo in 2012. He undersold his fare somewhat, as sea…
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Q & A with Imperial No 9's Sam Talbot
…steak and shrimp and grits were big in my home. Who are some of your biggest mentors and why? Steve Peterson, a chef whom I work with on a day-to day-basis on all of my projects, has not just become a mentor of mine, but more importantly a close friend. You’ve come pretty far, pretty fast: Most young chefs in your position spent years training under chefs like Daniel Boulud, Jean Georges, or David Bouley before opening one restaurant, never mind…
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Restaurant Trends to Watch for in 2014
…ar Jelly. So much so, that the 24-hour eatery had to shut down for a week just to restock. And even though the crowds have just begun to trickle in at Tacquitoria, which specializes in creatively-filled rolled and fried tacos, they’ve already wrangled a heavy-hitting investor; Iron Chef and successful restaurateur Marc Forgione. Filipino Fare at the Forefront New York is undoubtedly in love with Southeast Asian food, and Filipino cuisine is the…
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Q & A with Untitled’s Michael Anthony
…gh line between both restaurants is an unabashed adoration of vegetables. In fact, Anthony recently published a cookbook, titled V is for Vegetables, further emphasizing his produce-focused mission and providing home cooks with recipes & techniques for preparing everything from artichokes to zucchini. We spoke to the devoted chef about the most over and underrated ingredients, where he eats in the city on a rare day off, and why making foie…
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Where to Spend Memorial Day 2015
…be preferable, dinner at The Dutch might be as close as you get without leaving New York. That’s because Andrew Carmellini’s Soho staple is hosting its annual luau on Monday the 25th, serving family-style platters of Tuna Poke, Charred Long Bean Salad, Lomi Tomatoes, Taro Chips and of course, plenty of crispy Suckling Pig. Read More Red Hook Lobster Pound 16 Extra Pl Bowery,New York 10003 (212) 777-7225 Now that its undergone an extensive ren…
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Trend Spotting: Everything Bagel Seasoning
It’s easy enough to follow the trajectory of certain food trends, like rabbit, Korean cuisine and kale. But “everything seasoning” is a funny one (you know, that dehydrated onion, garlic, sesame and poppy seed blend they sprinkle on top of bagels), which actually became a “thing” long before bagels underwent a culinary revival themselves. Originally invented by a young, Long Island-based bagel shop worker in the 1980’s, charged with sweeping ou…
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Vive La France: Where to Celebrate Bastille Day 2016 in NYC
This coming Thursday, July 14th, commemorates the storming of Bastille; a watershed event during the French Revolution. Although nowadays (in New York at least), Bastille Day is essentially the French counterpoint to Cinco de Mayo. And being that French cuisine has undergone its own sort of delicious, local revolution lately, it seems an especially felicitous time to celebrate, at spots like Le Coq Rico, Le District and more. Le Coq Rico: The F…
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New York’s Best Fall Pies
…mixed with spices and dried fruits, and it happens to be delicious. Myers of Keswich is trying to keep this UK classic alive with their fresh The good news is that the impending holiday madness means Myers of Keswick will be baking fresh mince pies through the Christmas holiday Serendipidity Address: 225 E. 60th St. between 2nd and 3rd Avenues Website: www.serendipity3.com Phone: (212) 838-3531 If it sounds excessive, that’…
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