The Ultimate Valentine’s Day Dining Guide 2014
…start with Marsala-braised Snails with Porcini Mushrooms and Black Truffles, followed by Pressed White Sturgeon Caviar with Chives and Lemon Crème Fraiche, Tagliata Steak with Rosemary Potatoes and Bordelaise, and a Chocolate Semifreddo with Gianduja Cream and Hazelnut Meringue for dessert. Read More Juni 12 E 31st St Midtown East,New York 10016 (212) 995-8599 Shaun Hergatt made a point of going with muted tones and understated interiors for h…
Read More
The Best Summer Cocktail Spots in NYC
…Bigelowâ (a tequila-watermelon slushie) and the âDrunk Zealotâ (rum, Montenegro and lime), accompanied by pizza, calamari and other Italian-esque items, from Dovetailâs former chef de cuisine. Read More Taqueria El Atoradero 636 Degraw St Gowanus,New York 11217 No Phone The incredible El Atoradero (a Brooklyn cantina, cheffed by âQueen of Carnitas,â Denisse Lina Chavez), recently spawned this permanent pop-up spot in the performance spac…
Read MoreTop Ten Peanut Butter Eats
…2)677-3995 This West Village spot makes their own peanut butter in lots of tasty and unusual flavors, including cinnamon raisin, white chocolate, maple, and even a hot version with spices. If you canât get to New York, you can buy them online, but if youâre as obsessed with peanut butter as I am, youâll want to stop in for lunch. The menu is, of course, all about peanut butter. Thereâs a peanut butter cup sandwich layer…
Read More
Last Licks of Winter Soups
…ted Onion GratinĂŠe. Â The NoHo bistroâs fresh from the oven, ceramic crock of beef-based, allium-scented broth is crowned with a crusty garlic crouton, and blanketed with a burnished, bubbling cloak of melted emmenthal cheese. Read More Burke & Wills 226 W 79th St Upper West Side,New York 10024 (646) 823-9251 The Sunburnt Cow dynasty may have folded, but you can still find the genial Aussie owners serving elegant, Down Under-inflected fare…
Read MoreAlto & L’Impero’s Lemon Semifreddo
…e fraiche 3 eggs 2 yolks ž c lemon juice ž c sugar 1 ½ t lemon zest 1 ž t gelatin powder ½ c butter Procedure: Combine crème fraiche, eggs, yolks, lemon juice, zest and sugar in a non-reactive sauce pot. Whisk to combine. Heat, whisking steadily, until the mixture thickens and begins to boil. Do not allow to boil rapidly. Place the gelatin in water 1/8 c cold water, then stir the gelatin into the curd. Pass the mix through a fine-mesh sieve…
Read MoreKlee Brasserie
…Ave., btwn. 22nd & 23rd Sts.(212)633-8033website TYPE: European AmericanVIBE: Homey brasserie OCCASION: A cozy date, bar dining or group dinner DONâT MISS DISH: Swordfish steak with barbecued creamed chard  DRINK SPECIALTY: Wines by the glass, carafe & bottle; Signature cocktailsPRICE: $40 & up HOURS: Dinner, Mon â Sat, 6 PM â 11 PM; Lunch, Mon â Fri, 12 PM â 3 PM (will begin the next coupl…
Read MoreKobe Club
…y on weekends. RESTAURANT GIRL RATES: 7 (opening night rating) FINAL WORD: Despite its uber-swanky setting, Kobe Club deftly deals in juicy Wagyu from around the world. Attempting to erase the memory of Mix, Alain Ducasseâs failed attempt at casual French/American home-cooking, Jeffery Chodorow has literally raised the roof, dangling 1865 Samurai swords from the ceiling, and refurbished the modern space to evoke a Japanese den of sin If one…
Read MoreSummer Dining Al Fresco
…esco dining roundup. Afterall, we should seize these few precious months of sunny days and balmy nights. Albeit cement sidewalks & fire escapes dangling from above may not be your idea of romance, but itâs New York City and thereâs a boundless supply of great restaurants to be had. My top ten picks for summer: Falai â Former Le Cirque chef Iacopa Falai has built a successful mini-empire on the Lower East Side, launching wi…
Read MoreBlue Smoke’s Baby Back Ribs
By Chef/Pitmaster Kenny Callaghan Serves 6-8 For Meat: 2 Full Racks Baby Back Ribs (skinned) For Rub: ½ Tsp cayenne pepper ½ Tsp Spanish paprika ½ Tsp granulated onion ½ Tsp ground black pepper ½ Tsp ground white pepper ½ Tsp kosher salt 1 Tsp granulated garlic 1 Tsp ancho chile powder 1 Tsp chile powder 1 Tsp ground cumin 1 Tsp celery salt 2 Tsp white sugar 1 Tsp dark brown sugar 2 Cups Barbecue Sauce (homemade or store bought) In a large bow…
Read More2007’S Peep-Off X and much more…
Living in NYC, we think weâve seen & done it all before. Apparently not. Only in Sacramento California can you participate in 2007âs Peep Off X, the tenth annual peep eating contest set to take place on April 14th. The master of ceremonies himself, Dennis Gross continues to hold onto his 1991 record of 81 peeps. Even more astounding, Dennis managed to keep all 81 down. While he didnât break Dennisâ 1999 record, D…
Read MoreCore 191
…e-party fare, group dinners, private parties DONâT MISS DISH: Hanger steak DONâT BOTHER DISH: Tuna crudo PRICE: $35 (with a cocktail) HOURS: Dinner, Monday through Sunday, 4 PM â 12 AM; Late-night menu, Monday through Sunday, 12 AM â 2:AM; Brunch, Saturday & Sunday, 12 PM â 3 PM. RESTAURANT GIRL RATES: 6.5 SEATING: 50 seats in the dining room; 40 at the bar, 100 seats in outdoor garden. RESERVATIONS: Reserva…
Read MoreThe Little Owl's Gravy Meatball Sliders
…cooking. Add the meatballs back to the sauce and cook the meat balls in the sauce for an additional 30 minutes. Cut the baked garlic buns in half and toast the cut side. Top the meatballs with grated pecorino and chopped parsley and reheat to melt the cheese. Assemble the sliders and use a skewer to keep them from sliding all over the place. You can also use some fresh arugula leaves under the sliders for color garnish and to keep them fro…
Read MoreLunetta
…21 St. Phone: (212) 533-3663 Dinner: Mon.-Thurs., 5-11 p.m.; Fri. & Sat., 5 p.m.-midnight; Sun., 5-11 p.m. Cuisine: Italian-American Vibe: Retro glamour Occasion: Group dinner, casual date Donât Miss Dish: Ricotta bruschetta, pumpkin mezzaluna Price: Appetizers, $6-$18; entrees, $15-$23; desserts, $7-$9 Reservations: Recommended Capsule: Manhattanified Lunetta is but a pale reflection of the original. Manhattan has seen its share of…
Read More
Spring Fling – Ten To Try 2012
After a long, harsh winter, New Yorkers finally have a chance to embrace a new dining season and, best of all, dine outdoors. This spring, itâs time for all of us to get out and discover new ingredients, neighborhoods, restaurants, and potential spring flings. The five boroughs offer plenty of both, though we can only guarantee the promise of food. While Eataly readies a rooftop beer garden, David Bouley just unveiled Brushstroke, a long-awai…
Read MoreTrestle on Tenth
Trestle on Tenth 242 Tenth Ave., at 24th St. (212)645-5659 The Menu Savory NY video TYPE: Contemporary American, heavy on the Swiss influences VIBE: Noveau tavern OCCASION: Post-gallery opening dinner GO WITH: An artsy crowd or friends DONâT MISS DISH: Pork shoulder crepinette DONâT BOTHER DISH: Stuffed veal breast PRICE: $35 & up HOURS: Dinner, Tuesday-Thursday, 5:30 PM-10:30 PM; Friday & Saturday, 5:30 PM-11 PM; Su…
Read More
Gingerbread Whoopie Pies with Peppermint Cream
…is over, we seem to automatically turn our attention away from fall flavors, like pumpkin and apples in favor of Christmas-sy ingredients, such as gingerbread and peppermint. Â And we canât think of a better sweet to kick off the holiday season with than these aromatic, slightly spicy Whoopie Pies; pillowy gingerbread cookies cradling a cloud of luscious peppermint cream! Ingredients: For the Whoopie Pies: 3 cups of flour 2 teaspoon of grou…
Read MorePerilla’s Duck Burger
by Harold Dieterle (Serves four) Ingredients 3 teaspoons olive oil 1 onion, very finely chopped 5 cloves garlic, very finely chopped 1 pound ground duck 1 tablespoon coarsely chopped basil 2 tablespoons chile sauce, such as sriracha or sambal 1/4 cup panko 2 large eggs, lightly beaten Coarse salt and freshly ground pepper Directions: Preheat oven to 425 degrees. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3…
Read More
Sweet Potato Tater Tots with Cranberry Applesauce
…sweet potatoes for the fried, shredded tubers generally found in Hanukkah Latkes, and whipped up a blush-colored Cranberry Applesauce for dipping. They make for a terrific appetizer or side dish for Thanksgivikkuh, but honestly, we can imagine enjoying these crispy little nuggets year-round! Sweet Potato Tater Tots with Cranberry Applesauce Ingredients: 3 cups of shredded and peeled sweet potatoes 1/4 cup of all purpose flour 1/4 cup of Parmesan…
Read More
Where to Dine During NYC Restaurant Week: Winter 2016
NYC Restaurant Week is traditionally hit-or-miss. Â Sure, three courses for $25 at lunch or $38 during dinner seems an absolute steal (especially in this day and age), but very few top-tier eateries actually participate. Â Well not this year â from Jean-Georges Vongerichten and Keith McNally, to Andrew Carmellini and Daniel Boulud, all of the cityâs most esteemed restaurateurs are taking part in the promotion. Â And since you only have from January…
Read MoreHarbour
…e returning to the menu. But a lot of people do. There are plenty of people who donât need to know who the chef is before making a reservation. Can you picture someone walking into their local diner and demanding to see the chefâs rĂŠsumĂŠ? Thereâs no denying food gets much more attention than it used to. Think about it: food TV, food bloggers, food porn and celebrity chefs with cooking shows. I thought it might be interesting to…
Read MoreCheck out My Book – Try This
