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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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Kellari’s Parea Bistro Has Gone Green
What was formerly Parea, Cleveland chef Michael Symon’s brief New York stint, will become a rustic Greek eatery on Saturday, November 15th. Owner Stavros Aktipis (Kellari Taverna) has taken over the Gramercy space to install Kellari’s Parea Bistro, the first casual spinoff of this midtown Greek flagship and his first “green” eatery. Aktipis has done away with Parea’s sleek decor and oddly-shaped communal table, transforming it into a bistro with reclaimed wood floors, wine barrels, leather seating, and a...
Read MoreBobo
At Chez Bobo, beauty runs only skin deep. 181 W. 10th St., at Seventh Ave. (212) 488-2626 Dinner: Mon.-Thur., 6 p.m.-11 p.m., Fri-Sat, 6 p.m.-12 a.m., closed Sundays. CUISINE European bistro VIBE Brownstone chic OCCASION See-and-be-seen dinner; cocktails. DON’T-MISS DISH Tarte flambee PRICE Appetizers, $8-16; entrees, $18-26; desserts, $7. RESERVATIONS Recommended Checking in for dinner at Bobo feels like you’re checking into a bed and breakfast – in the West Village. Reservationists answer the phone, “Bobo residence.” Hosts greet...
Read MoreFirst Look at Blue Ribbon Sushi Bar & Grill
No matter what culinary genre they’re tapping into, Bruce & Eric Bromberg (Blue Ribbon restaurants) seem to have a knack for drawing crowds and maintaining a devoted clientele. At Blue Ribbon Brasserie, the two manage to deliver a just as first-rate steak tartare as they do a comforting Matzoh ball soup. While many often falter and overreach when mixing cuisines, the Bromberg Bros. have built a lucrative empire off the formula. At Blue Ribbon Sushi Bar & Grill, they’ve...
Read MoreLandmarc’s Spaghetti Carbonara
This week, chef Marc Murphy shares a signature Landmarc recipe, initially employed at the Tribeca flagship restaurant. Without further ado… Spaghetti a la Carbonara (serves 6 to 8 people) Ingredients: 1 box of spaghetti 6 whole eggs 2 cups grated parmesan 1 slab of bacon (small dice) fresh cracked black pepper salt to taste Preparation: Bring a large pot of salted water to a boil. In a large bowl combine eggs, cheese and pepper. Mix well. Cook bacon in...
Read MoreQ & A With Katie Lee Joel
Conscious consumption: It’s understanding how food from the earth becomes the meal on your plate, and it’s also the guiding culinary principle of Katie Lee Joel, occasional television star, wife of musician Billy Joel, and author of the upcoming cookbook, The Comfort Table. Before she was old enough to read a recipe, Joel was busy helping her grandmother turn fresh vegetables and meat from their West Virginia farm into the dishes that brought her family together every evening. Many...
Read MoreGourmet Gala at Per Se
Chef Thomas Keller will generously host the annual March of Dimes, “Gourmet Gala,” at Per Se on Tuesday, November 6th. Gourmet’s editor in chief, Ruth Reichl, will serve as the honorary chair for this culinary tasting and kitchen tour at one of New York’s most esteemed restaurants. To purchase tickets, visit website March of Dimes or call (212) 353-1012. Location: Per Se Address: 10 Columbus Ave., 4th floor Hours: 7pm-10pm Phone: (212) 353-1012 ...
Read MoreFiamma
Fiamma is reborn, better than ever. 206 Spring St., near Sullivan St., (212) 653-0100 Dinner: Mon., 6 p.m.-10p.m.; Tues.-Thurs., 6-11 p.m.; Fri., 6 p.m.-midnight; Sat., 5:30 p.m.-midnight. CUISINE Modern Italian VIBE Civilized glamour OCCASION Special occasion, intimate date DON’T-MISS DISH Tuna crudo, Le Marche lasagna PRICE Prix fixe, $75; desserts, $12. RESERVATIONS Highly recommended When chef Michael White departed Fiamma Osteria, restaurateur Stephen Hanson (founder of B.R. Guest Restaurants) was forced to find a chef capable of protecting his...
Read MoreAutumn’s Best
Seeing as seasonal and Greenmarket ingredients are this year’s black, the latest menus are wearing autumn’s best and brightest edibles – pumpkins, chestnuts, root vegetables and countless varieties of squash. We thought we’d highlight a few particularly pleasing offerings: The Orchard – John La Femina’s (Peasant) LES restaurant, diligently turns out global, seasonally-driven dishes. This time of year he effortlessly sates with butternut squash agnoletti mingled with toasted hazelnuts. 162 Orchard Street, (212) 219-8570 Back Forty – Previously the...
Read MoreStanton Social’s Pumpkin-Goat Cheese Croquettes
This week Chris Santos shares a highlight from Stanton Social‘s fall specials, a vegetable I’m extremely partial to – the pumpkin… Pumpkin-Goat Cheese Croquettes drizzled with maple mascarpone & crispy sage Croquettes 1 lb pumpkin puree 1 lb goat cheese eggs 1 bunch thyme picked 2 cups fine bread crumbs salt to taste 1 bunch sage Mascarpone Maple Drizzle 1 cup mascarpone 1/2 cup heavy cream 3 tbsp maple syrup Mix thyme, goat cheese and pumpkin puree in a...
Read MoreQ & A with Harold Dieterle
Though Harold Dieterle found celebrity as the first winner of Bravo’s Top Chef, his life-long culinary experience has involved less glamour and more hard work. His Sicilian mother’s home cooking ignited Dieterle’s fascination with food, propelling him first toward a home economics class in middle school, and then as a dishwasher at The Marina on Fire Island. Realizing his growing affinity for the professional kitchen, he traveled to Spain in 1995, garnering stages under the country’s most revered chefs....
Read MoreBacon Hits Happy Hour
This weekend we stumbled upon a truly peculiar cocktail at Double Down Saloon, the New York spin-off of an infamous Las Vegas bar. This artful dive bar serves up a house-infused bacon vodka. Committed to his peculiar vision, the owner has special bacon flown in from Kentucky, which he then fries up and soaks in high-quality vodka to create a “Bacon Martini” or Bloody Mary. And if bacon vodka wasn’t sufficiently audacious, each martini is topped with a juicy...
Read MoreTailor
Expect the unexpected. 525 Broome St., between Sullivan & Thompson Sts. (212) 334-5182 Dinner: Sun.-Thurs., 6 p.m.-midnight, Fri.-Sat., 6 p.m.-1 a.m. Closed Mondays. CUISINE Progressive American VIBE Stylized speakeasy OCCASION Adventurous dining DON’T-MISS DISH Passionfruit poached char, Crumble cocktail. PRICE “Salty” small plates, $15-$17; “sweet” small plates, $11-$12; cocktails, $13-$15. RESERVATIONS Reservations accepted Tailor is an adventure in dining – a walk on the wild side of food. Pastry chef Sam Mason demonstrated his innovative technique at WD-50, home...
Read MoreQ & A With Ralf Kuettel
Ralf Kuettel acquired his passion for nature’s edible bounty honestly. Reared in the foothills of the Swiss Alps, the budding chef grew up roaming the Turbenthal woods and tending to livestock and produce on his parents’ farm. Kuettel embraces a culinary concept that showcases the rich flavors of each season’s flora and fauna, as well as the classic Franco-Swiss technique he studied as a young man. Kuettel first ventured onto the New York restaurant scene in 1989 at Union...
Read MoreBLT Market
1430 Sixth Ave., at Central Park South; (212) 521-6125 Lunch, 11:45 a.m.-2 p.m., Mon.-Fri.; brunch, 11:45 a.m.-2:30 p.m., Sat.-Sun.; dinner, Mon.-Sun., 5:30-10 p.m. CUISINE Seasonal New American VIBE Farmhouse chic OCCASION Family dinner, pampered affair DON’T MISS DISH Veal-and-pork ricotta meatballs, American kobe skirt steak. PRICE Appetizers, $12-$21; entrees, $26-$38; desserts, $9-$11. RESERVATIONS Recommended. When the chef launched BLT Steak, he lured with freshly baked popovers just as suavely as he persuaded with a succulent porterhouse. Now Laurent Tourondel...
Read MoreAnita Lo’s Kimchee & Tofu Dumplings
We’re launching into fall with a new Friday feature: “Dining Out At Home.” This week chef Anita Lo divulges a recipe inspired by the newly sanctioned Rickshaw Dumpling Bar. She even created this dish, exclusively for Restaurant Girl readers. If you’re so inclined to take on a chef’s recipe – we highly encourage it – please send us a photo of the finished product and any kitchen disaster or success story that transpired. (We’ll happily post them!) When the...
Read MoreA Taste of Fall
Experience a Taste of Fall at Taj Lounge this Tuesday, October 23rd. Chefs Floyd Cardoz (Tabla), Kirk Johnson (Eleven Madison Park) and Johnny Cardenas (Four Seasons) will all be on hand. All proceeds will benefit Careers through Culinary Arts Program (C-CAP), a non- profit organization to provide scholarships for students in the restaurant and hospitality industry. To buy tickets, simply call (212)974-7111 or...
Read MoreCity Harvest’s Bid Against Hunger
City Harvest is celebrating its 25th anniversary this year with its annual fundraiser, Bid Against Hunger. The fund raising goal for this year’s event is $565,000, which will help feed over 8,600 hungry New Yorkers for an entire year. Throughout the event, 50 of NYC’s most talented chefs will be offering tastes from their finest dishes, while guests will be able to bid on exclusive auction packages through both live and silent auctions. When: Tuesday, October 23rd VIP Reception...
Read MoreLos Dados
73 Gansevoort St., near Washington St. (646) 810-7290 Hours: Dinner, Sun.-Thurs., 5:30-11 p.m., Fri. & Sat., 5:30-midnight CUISINE Regional Mexican VIBE Dimly lit, cavernous space OCCASION Festive group dinner, night out DON’T-MISS DISH Grilled shrimp & Yucatan pork achiote tamal. PRICE Appetizers, $7-$17; entrees, $13-$19; desserts, $7-$10. RESERVATIONS Recommended. Baskets of tortilla chips and kitschy Mexican shrines might be the last thing you would expect from the Meatpacking District, especially from David Rabin and Will Regan, the pair responsible...
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