Tandoori-Style Thanksgiving Turkey with Cranberry Chutney

Posted on Nov 14, 2014 in Recipes

While Thanksgiving just wouldn’t be Thanksgiving without turkey, and it makes an undeniably striking centerpiece for the holiday table, let’s be honest here: Turkey isn’t exactly the most flavorful bird.  Sure, it’s tasty once smothered in gravy and cranberry sauce, or layered into the perfect bite along with stuffing and mashed potatoes, but on its own, turkey is can be dry and bland. Well, not this bird.  Given the Indian treatment with…

Raw Food Guru Opens OO+Co, a Vegan Pizzeria in the East Village

Posted on Mar 11, 2016 in Restaurant Spotting

For as trendy as fast casual food is (Fuku comes to mind), virtuous vegetarian fare is just as in vogue (Avant Garden), and in many cases, you’ll actually find them deliciously intertwined, like at Superiority Burger. Such is the case with the recently opened OO+Co, a plant-based pizza concept from celebrity raw food chef, Matthew Kenney, an author, speaker & culinary academy founder, overseeing centers in California, Florida, Thailand and M…

New York’s Best Outdoor Dining

Posted on May 13, 2013 in Al Fresco Dining, Best Of

…ree things… long days, balmy nights, and perhaps the most important, eating and drinking outdoors.  Luckily, the city has tons of al fresco options, and we don’t just mean a few tables and chairs spread out on the sidewalk (although that’s perfectly enjoyable too).  So if you really want to make the most of the season, study up on our outdoor dining guide, featuring the bucolic garden at Pure Food and Wine in Gramercy, the sexy rooftop at Juliett…

Guide to Oktoberfest 2016

Posted on Sep 15, 2016 in Best Of, Oktoberfest

As odd as it seems to switch abruptly from corn and tomatoes to wurst and weiner schnitzel, that’s Fall for you — no sooner do we commemorate Labor Day, then it’s straight on to Oktoberfest.  Kicking off on Saturday, September 17th and lasting through October 3rd (although many choose to extend their festivities up until Halloween), the raucous celebration of Bavarian culture is just way too much fun to ignore.  Which is why we’ve rounded up som…

Spotlight on Spring Cocktails in New York

Posted on May 30, 2017 in Best Of, Cocktails

When it comes to blink-and-you’ll miss it spring, you’ll want to consume its endowment of transcendent produce as often as you can, and in as many permutations as possible. So be sure to visit bars and restaurants intent funneling the garden to your glass, from Olmsted’s sweet pea and sake tipple, to Motel Morris’ strawberry-balsamic drink… Olmsted 659 Vanderbilt Ave Prospect Heights,New York 11238 (718) 552-2610 With an edibl…

UrbanSpace Joins the Food Hall Fray

Posted on Apr 8, 2015 in Best Of, Food Markets

Over the last 30 years, UrbanSpace has been responsible for creating some of the best-known seasonal, outdoor bazaars in both London and New York, including Camden Lock, Mad. Sq. Eats, Broadway Bites and the Union Square Holiday Market.  And now, the ever-expanding company is jumping on the burgeoning food hall bandwagon as well, by debuting UrbanSpace Vanderbilt; its very first year-round, brick-and-mortar establishment.  Set to open this summe…

Telepan Local: First Bite

Posted on Apr 1, 2014 in First Bite, Reviews

…r those pea green walls.  Now, I’m a food girl (not a looks girl), but it was hard to get pass those oddly colored, downright distracting walls and focus on the terrific Greenmarket cooking.  While it’s practically obligatory now, Bill Telepan actually was one of New York’s first chefs to isolate and extol the virtues of ingredients and seasons.  His upmarket menu uptown bragged of Farm Eggs, Hen-Of-The-Woods Mushrooms, and Heri…

Celebrate New Year’s Eve (& Day) With These Delicious, Oyster-centric Recipes

Posted on Dec 31, 2015 in Chef Q&A Recipes, Recipes

…tions: Combine first five ingredients, and beat until yolks and whites are just mixed. If the oysters are large, cut into bite sized pieces.  Pat dry, and dust with flour. Heat a nonstick frying pan over medium-high heat and add butter.  Fry the oysters for 30 seconds per side. Add egg mixture.  As eggs firm, carefully lift the edges to allow uncooked mixture to flow under the omelet onto the pan.  When omelet is firm, cover with a plate, and inv…

Q & A with Daniel Boulud

Posted on Jan 27, 2009 in Chef Q&A, Chef Q&A Recipes

…o make it mine.   I had already had Daniel for 10 years, and knew it was time. Plus I don’t know if I can or want to get old in this business. I haven’t found a minute of rest yet!   It’s wonderful to be recognized but it’s not enough to keep you going. You have to keep working hard at it, and making sure that you also understand the business in New York, because I’ve seen too many chefs with amazing talent, but are total failure…

Rosie’s

Posted on May 6, 2016 in

Guide to Oktoberfest NYC 2015

Posted on Sep 16, 2015 in Best Of, Fall Foods, Oktoberfest

It’s always startling how abruptly seasons change — one second, we’re sipping frozen daiquiris on a beach somewhere, and the next, we’re knocking down steins of beer during Oktoberfest.  All we can say is, at least the Bavarian festival (commemorated from September 19th-October 4th this year) doesn’t coincide with bikini season!  So forget about counting calories, and check out the sausage and schnitzel-fueled celebrations at the following bars…

Q & A With Nancy Olson

Posted on Jun 24, 2008 in Chef Q&A, Chef Q&A Recipes

Nancy Olson has traveled a long way from her hometown in Napoleon, North Dakota to her current mainstay as executive pastry chef at Gramercy Tavern. With its unwavering devotion to bucolic compositions, this Danny Meyer haunt surely reeps the benefits of Olson’s rural upbringing.  Nancy’s father raised cattle, while her mother made jams and jellies from seasonal produce grown on their farm.  Her upbringing planted shaped a pastry car…

Best New Brooklyn & Queens Restaurants for 2013

Posted on Dec 31, 2013 in Best Of, Hottest Newcomers

…Vietnamese street food.   There’s a stellar lineup, which includes Shrimp-studded Banh Xeo (a traditional crispy crepe), Pork Pate, Ham and pickle-filled Banh Mi, and a faithful recreation of the famous Hanoi specialty Cha Ca La Vong; turmeric-scented Flounder set atop a swirl of Rice Vermicelli and flavored with roasted Peanuts and aromatic Dill. M. Wells Steakhouse 43-15 Crescent St Queens,New York 11101 (718) 786-9060 Hugue Dufour an…

Q & A with Rebelle’s Chef Daniel Eddy

Posted on May 22, 2015 in Chef Q&A, Chef Q&A Recipes

NYC is home to many of the very best French chefs in the world, from Eric Ripert to Daniel Boulud to Jean-Georges Vongerichten.  So who would have thought that a Nicaraguan New Yorker — and a former actor, no less — would currently be serving some of the best, modern French fare in the city? Inspired by his time at Spring in Paris, well known for offering affordable, Michelin-quality food in a laid-back environment, chef Daniel Eddy has brought…

La Regalade Conservatoire

Posted on Jul 1, 2014 in City Guides

Most of us don’t have the luxury to pick up and spend two, three weeks, or even a month in another country.  (I’m still not sure how I pulled off six weeks in Paris, but I won’t look a gift horse in the mouth.)  When you only have a few nights in a country, you have to pick your restaurants very carefully.  You google online, pulling up Travel & Leisure, Frommers, Fodor’s and the like, ask a friend who’s been, m…

Semilla – Reviewed

Posted on Jan 27, 2015 in Hottest Newcomers, Reviews

Lentil Cracker with Trout Roe Ever had reservation regret?  You know… when you reserve a Saturday night, prime time table for some hip, new Italian and your date (or you yourself) suddenly declares they’re craving sushi?   It’s a lose-lose situation.  Stick with what you’ve got and your date’s likely already made up their mind they hate it.  New York is a reservation town and last minute, the world is most definite…

The Best of Broadway Bites

Posted on Jun 9, 2014 in Al Fresco Dining, Best Of, Food Markets

…eet has brought some drool-worthy dishes to the West Side, including sauce-slathered Brisket, flash-fried Pickle Chips, and a gooey Grilled Cheese, stuffed with wads of melting short rib. Gelato Ti Amo: With storefronts in Varazze, Sienna and Rome, Ti Amo’s impossibly creamy scoops of Gelato are as authentically Italian as it gets.  Try nutty Bacio, honeyed Caramello, silken Crema and sprightly Limone, made with milk and eggs from Tuscan farms, S…

NYC's Gourmet Picnic Baskets

Posted on Aug 8, 2010 in Best Of, Summer

The dog days of summer are upon us, so we might as well take full advantage of them.  While everyone else is picnicking in the Central Park, why not throw a picnic on the High Line or even Lincoln Center?  Several of the city’s best restaurants and chefs have packed a basket full of homemade treats for you, some of which even include Frisbees or corkscrews to guarantee a fun afternoon outdoors. RG writer – Sam Dangremond Blue Ribbon Bakery…

Lollipop Lounge

Posted on Jul 31, 2006 in Reviews

…27 East 61 Street btwn. Park & Lexington Aves. (212)752-8900 TYPE: Thai Vietnamese tapas VIBE: Adults-only candyland OCCASION: A furtive affair or commitment-free dinner date GO WITH: Party types DON’T MISS DISH: Yellowfin tuna lollipops DON’T BOTHER DISH: Beef lollipops PRICE: $30 & up (bottles are big bucks) HOURS: Dinner & drinks, Monday-Friday, 5 PM-3:30 AM, food service stops at 12 AM. RESERVATIONS: Recommended, es…

Seasonal Eats: Sunchokes

Posted on Jan 16, 2014 in Seasonal Eats

…om Jerusalem or France, not to mention they’re not related to artichokes or potatoes.  So what gives? Originally cultivated in North America, the botanically named Helianthus Tuberosus springs from a perennial flower that looks like a small, yellow sunflower.  One theory is that “Jerusalem” is a corruption of the Italian “Girasola,” meaning “turning toward the sun;” a reference to the sunflower.  And they certa…