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Air’s Champagne Parlor is All About the Bubbly
Beer, wine and even cider bars abound in NYC, but Air’s Champagne Parlor is one of the few area drinkeries devoted to bubbly. To be fair, the Riddling Widow briefly preceded it, but owner Ariel Arce was actually beverage director during its tenure, as well as Birds & Bubbles before that, and Chicago’s Pops for Champagne (not to mention Grant Achatz’s exclusive, original The Office) before that. Meaning her reputation as queen of Cuvèe absolutely proceeds her.
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Where to Celebrate Oktoberfest 2017
If you’re already mourning the loss of summer, Oktoberfest is a reliable way to get you over the hump. Essentially spanning the duration of fall (kicking off on September 16th this year & extending all the way to October 31st, allowing revelers to seamlessly transition to Halloween), the 16 to 18-day festival is a giddy saturnalia of German culture…
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Spotlight on the Finalists for the 2017 Vendy Awards
As a fun challenge to the James Beard Awards, the Vendy ceremony — now in its 13th year — is dedicated to honoring the very best in street food. So here’s who’s in the running during the September 16th event at Governors Island; from an artisanal twinkie baker to an upstart french toast sandwich maker, to a Chinese meat skewer purveyor, whose been tapped for the Vendy Cup…
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Cafe Notte – Wifi meets Wine
What was formerly DTUT has been radically transformed into this sleek wifi cafe meets wine bar on the Upper East Side. Owners Steven Salsberg and Nikola Camaj (who also owns Erminia on the UES) have partnered up to launch this “socially and environmentally” correct lounge this Monday, January 14th. Cafe Notte’s casual menu will feature organic coffees as well as greenmarket and artisanally-bent fare, including a harvest salad, handmade granola, salmon carpaccio and housemade mozzarella. There will also be...
Read MoreNYC’s Best Dishes of 2007
In keeping with our annual tradition, we fondly remember the best dishes of 2007… Top Ten Dishes of 2007 Soto’s steamed lobster with uni mousse – Chef Kosugi made a dazzling first impression on New York with an ethereal lobster layered with uni mousse: Sweet bits of lobster received a briny rush of uni and a salmon caviar garnish. Address: 357 Sixth Ave., at Washington Place Phone: (212)414-3088 Allen & Delancey’s Sweetbread Raviolo – After being released from Gordon Ramsay’s...
Read More21 Club
Address: 21 W. 52nd St., near Fifth Ave.Phone: (212) 582-7200Dinner: Mon.-Thur., 5:30 p.m.-10 p.m.; Fri.-Sat., 5:30 p.m.-11:30 p.m; lunch, Mon.-Fri., 12 p.m.- 2:30 p.m. Closed Sundays.Cuisine: AmericanVibe: Midtown country clubOccassion: Power-lunch spot; time-warp dinnerDon’t Miss Dish: Mixed grill of game, pommes souffles, apple crisp.Drink Specialty:Exemplary global wine selection.Price: Appetizers, $12-23; entrees, $30-45; desserts, $10.50. $35 prix fixe lunch menu; $40 dinner prix fixe menu.Reservations: Recommended; dress code strictly enforced. A changing of the guard in the kitchen demands a...
Read MoreShorty’s.32 Codfish with Gruyere Broth
By Josh Eden Owner & Chef of Shorty’s.32 For The Cod 1 6oz portion of Cod skinless Roast Cod in oven skin side down in a sauté pan When finished reserve and assemble as described For the Broth 1 medium size Spanish onion rough chop 2 stalks of celery rough chop 1 head of Garlic cut in half 1 sprig of thyme 2 lb of Gruyere cheese wrapped in Cheese Cloth Bring all items to a boil and allow...
Read MoreSmith’s
Address: 79 MacDougal St., between Bleecker & Houston Sts. Phone: (212) 260-0100 Hours: Dinner, Mon.-Thu., 5-11 p.m.; Fri.-Sat., 5-11:30 p.m. Cuisine: Modern American Vibe: Glamorous dining car Occasion: Romantic date; see and be seen dinner Don’t Miss Dish: Portuguese sardines, steamed egg with polenta, roast lamb saddle Price: Appetizers, $6-16; entrées, $21-26; desserts, $8-11 Reservations: Highly recommended Capsule: Smith’s is not just another pretty face Step into Smith’s main dining room and you’ll feel like you just stepped aboard...
Read MoreGraffiti’s Green Mango Paneer
by Chef Jehangir Mehta & Owner of Graffiti (Serves 4) Ingredients: 8 oz of cubed paneer 2 green mangos diced (small) 1/3 cup grape seed oil 1⁄2 tsp ground tumeric 1⁄2 tsp chili powder 1 small pinch of asafoetdda Instructions: 1. Fry cubed paneer in 1 inch of grapeseed oil until golden brown, then set aside 2. In a separate pan heat 1/3 cup of grape seed oil on medium heat and add diced green mangos, ground tumeric, chili...
Read MoreQ & A with Matthew Hamilton
The marine corps isn’t the usual path to becoming a chef, but it just may have taught Matthew Hamilton the key to surviving New York’s cutthroat dining scene. Matthew spent his childhood picking vegetables from the garden for dinner, so it’s no wonder he was a bit ahead of these market-driven times. Luckily, he fell into a position at San Francisco’s celebrated Zuni Cafe, where he learned how to important it was to make ingredients in house. He took...
Read MoreIrving Mill
Address: 116 E. 16th St., between Union Square East & Irving Place Phone: (212) 254-1600 Dinner: Fri., 5:30-11 p.m. Sat. 5-11 p.m., Sun. 5-10 p.m. Lunch: Mon-Sun., noon-2:30 p.m. Cuisine: Seasonal American Vibe: Sprawling farmhouse chic Occassion: Group dinner; family affair. Don’t Miss Dish: Cauliflower ravioli; roasted Arctic char. Drink Specialty: Impressive wine by the glass offering. Price: Appetizers, $10-$16; entrees, $24-$30; desserts, $9. Reservations: Recommended Capsule: A diluted brand of seasonal American crops up at Irving Mill. It’s...
Read MoreFabio Trabocchi’s Le Paste con le Sarde
Le paste con le sarde (Serves 4 as an appetizer) 8 fresh sardines, filleted and pin bones (ask your fish monger to butcher to your specifications)salt and pepper 4 ounces extra virgin olive oil 2 cloves garlic, thinly sliced pinch of red pepper flakes ¼ cup golden raisins ¼ cup toasted pine nuts 1 pinch of saffron 1/8 cup dill, chopped coarsely 1/3 cup parsley, chopped ½ pound bucatini, cooked al dente with ½ cup pasta liquid reserved Season...
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Q & A With Anne Burrell
With her spiky blonde hair and signature cowgirl skirt, chef Anne Burrell doesn’t quite fit the part of supporting character. Yet, until 2007, that’s what she played as Mario Batali’s sous chef on Iron Chef America. Before that, she trained in Tuscany, then returning to New York, worked under Lidia Bastianich at Felidiaand taught at I.C.E. for three years.But 2007 has been a very good year for Burrell: She not only made an impressive debut at Centro Vinoteca, but...
Read MoreShorty’s.32
Address: 199 Prince St., between MacDougal & Sullivan Sts. Phone: (212) 375-8275 Dinner: Sun., Tue. & Wed., 6 p.m.-12 a.m., Thu.-Sat., 6 p.m.-3 a.m. Closed Mon. Cuisine: New American Vibe: Quaint neighborhood spot Occasion: Casual date, neighborhood go-to dinner Don’t Miss Dish: Codfish with Gruyere broth, roast chicken Drink Specialty: Stargarita Price: Appetizers, $7-$14; entrees, $18-$25; desserts, $5-$7 Reservations: Not accepted Soho’s best-kept secret harbors a talented chef and a triumphant roast chicken. “I’ll have the chicken,” is a...
Read MoreThe Revival of dona
After investing considerable time and money into transforming Bellini into dona, co-owners Donatella Arpaia and Michael Psilakis lost their midtown lease and were forced to close after only nine months. Though it was a devastating loss, the two have seized the opportunity to reinvent the restaurant as a casual, Greek-inflected Italian with significantly pared-down prices. While they haven’t officially settled on the name – they’re toying with mia dona and casa dona – its new home will be 206...
Read MoreSneak Peek at Padre E Figlio
Father and son team Mario and Antonio Cerra are gearing up for a January opening of their Italian steakhouse, Padre E Figlio (Italian for father and son.) Having just sold ten-year-old Da Antonio (pictured right,) the two plan to expand upon Da Antonio’s Neapolitan-bent menu with a large selection of high-end Italian meats, including a Piemontese porterhouse and rib eye. Chef Alberto Argudo, who cooked at both Da Antonio as well as Il Mulino, will be running Padre E...
Read MoreJoey Campanaro’s Spinach Gnocchi
Spinach Gnocchi Pancetta Beurre-Noisette Chanterelles, sage, capers and Parmesan Prep Time: 1 hour Servings: 8 portions Cooking Time: 2 minutes Ingredients: 2 Idaho potatoes 3 cups all purpose flour 1 bunch of picked, cleaned spinach 2 cups of flour 3 tbsp pancetta 2 tbsp chanterelle mushrooms ¼ cup Brandy 2 tbsp salted butter 3 leeks 3 lemons 3 Roma Tomatoes 1 cup reduced chicken stock 1 bunch fresh sage ½ cup capers 1 cup freshly grated Parmesan cheese Preparation:...
Read MoreQ & A with Jimmy Bradley
With a number of thriving eateries, restaurateur/chef Jimmy Bradley has a keen understanding of the NYC dining scene. Both The Red Cat and The Harrison have succeeded at maintaining their destination status as well as their strong neighborhood followings. “It’s simple. Stand there and do good work,” Bradley asserts in a telephone interview. Before venturing off to open their own respective kitchens, chefs Joey Campanaro, Mike Price and Harold Dieterle have each worked in Bradley’s kitchens and inherited his...
Read MoreNew Year’s Eve – Dining Out
Though it’s universally understood that New Year’s Eve will always be one of the more overrated holidays, it’s nonetheless a lovely excuse to celebrate at some of NYC’s newest and finest restaurants… Brasserie 44 – Usher in 2008 in the dining quarters of this newly renovated hotel (pictured right). Restaurateur John McDonald seems to have a knack for pleasing the hip set, so expect a properly festive evening. Chef Scott Ekstrom (Oceana) will be cooking a $135 prix fixe...
Read MorePichet Ong’s Polenta & Corn Pudding with Shitake Mushrooms, Chives & Marscapone
Polenta & Corn Pudding with Shitake Mushrooms, Chives, and Marscapone (Serves 8) This is a hearty dish that is a pastry chef’s take on polenta and mushrooms. I sometimes make a meal out of it alone and like to add crab meat to the mix but like the mushrooms, be sure to add them right before they go in the oven as you don’t want to get the mix watery from sitting for too long. The batter, once refrigerated,...
Read MoreAthens Tavern
Cuisine: Contemporary Greek Vibe: Unassuming neighborhood spot Occasion: Family dinner Don’t-Miss Dish: Baked whole fish; rabbit with bergamot Drink Specialty: Greek wines Price: Appetizers, $5-$12.95; entrees, $17-$27; desserts, $6.50-$8.50 Reservations Accepted, but not necessary. Address: 23-01 31 St., at the corner of 23rd Ave. (Astoria, NY) Phone: (718)267-0800 Capsule: This earnest Greek restaurant delivers a terrific baked whole fish. You don’t dine at Athens Tavern for its decorative nods to the Mediterranean coast. It’s a humble Astoria eatery on...
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