New York’s Tea Parlor Trend

Posted on Feb 1, 2012 in Trendwatch

…nge the way we see and sip tea.  There’s the French-inspired Bosie Tea Parlor with a Bouley-trained pastry chef turning out killer macaroons and one-of-a-kind David’s Teas  made with everything from popcorn to chili and chocolate.  Here’s a few of our favorites… David’s Tea Address: 275 Bleecker St., btwn. Jones and Cornelia Sts. (multiple locations) Phone: (212) 414-8599 Website:  www.davidstea.com We can thank Cana…

Q & A with Aquavit's Marcus Jenmark

Posted on Sep 29, 2010 in Chef Q&A, Chef Q&A Recipes

Aquavit Chef Marcus Jenmark says he wants to be, “the ambassador of Scandinavian food in New York.”  He’s already off to a great start.  After traveling the world showcasing Swedish ingredients and cooking techniques as part of a venture called Culinary Sweden, the former hockey player got a job as a chef for the Swedish Consulate in Manhattan. And now he’s on an even bigger stage, Aquavit, where Chef Marcus Samuelsson firs…

Day of the Dead Dining Guide 2015

Posted on Oct 30, 2015 in Holiday Eats

…ratory specials like Guacamole de Granada with pomegranate and toasted pumpkin seeds, Beef Enchiladas with white corn and pine nut mole, Deep-fried Vanilla Ice Cream coated in a cinnamon bunuelo crust, and Flor de Mezcal cocktails, tinged with orange, chile and agave, and garnished with a traditional Day of the Dead marigold. 9 E 18th St., (212) 533-3350, www.rosamexicano.com  La Contenta: Running from October 29th-November 2nd, the Day of the De…

In Fall Fashion: Peruvian Food

Posted on Oct 16, 2011 in Trendwatch

…ut fusion. Some traditions just weren’t meant to be mixed. While it might sound like an oxymoron, Peruvian cuisine is an authentic fusion.  Glance at a Peruvian menu and you’ll discover Spanish, Chinese, Japanese, Italian and African influences. Peru’s a melting pot of sorts with over five hundred years under its belt to integrate those countries flavors and ingredients into one cuisine. Take lomo saltado for example. This tradi…

Where to Celebrate Memorial Day 2013

Posted on May 21, 2013 in Best Of, Holiday Eats

…f inventive sides, based on their daily theme.  Get excited… Mexico, Puerto Rico, Spain and Vietnam all provided culinary inspiration during previous, lip-smacking Sundays! Rub-a-Grub Party at Do or Dine 1108 Bedford Avenue Brooklyn,New York 11216 (718) 684-2290 The Bed Stuy eatery, Do or Dine, is undeniably quirky. Think Foie Gras Donuts, Nippon Nachos (fried gyoza topped with cheese and sour cream), and, in lieu of standard signage, their na…

Hay Rosie Craft Ice Cream Company

Posted on Jun 5, 2014 in

Where to Celebrate Oktoberfest 2014

Posted on Sep 15, 2014 in Best Of, Eating Events, Ethnic Eats, Holiday Eats

…e all-day events, with Oktoberfest beers on tap, live music from Mösl Franzi & the JaJaJa’s, strongman competitions, stands selling roasted almonds, gingerbread hearts, giant Brezn (pretzels) and cotton candy, and Wiesn-Hendl and Haxn (Oktoberfest roast chicken and pork shank) served under big, colorful tents. Read More Paulaner 265 Bowery Bowery,New York 10002 (212)780-0300 The big, Bowery outpost of this seminal German brewery wasn’…

Seasonal Eats: Melons

Posted on Aug 25, 2015 in Seasonal Eats, Summer, Summer Eats

…wls, to hold a fresh, party-ready fruit salad!  But remember that certain varieties give themselves perfectly to cooking, too — remember Chinese bitter melons and heavy winter melons?  They can be sautéed and braised, steamed and roasted, deep-fried and even grilled, for unique, melon-centric dishes that will doubtless become staples in your house, throughout the rest of summer and beyond! Bruno 204 East 13th St. (212) 598-3080 www.brunopizzan…

Edible Events: February 2015

Posted on Feb 5, 2015 in Eating Events

…tting tickets (or making reservations) for now! Bitten Food Conference (Feb. 6th): $200 grants all-day access to conferences with some of the food industry’s leading entrepreneurs and thought leaders.  Join participants such as Smorgasburg founder Eric Demby, Dorothy Cann Hamilton of the International Culinary Center, and Peter Kim of MOFAD, who’ll discuss breaking topics such as “What are the most important food trends of 2015?”  “How has our un…

Q & A With Josh Eden

Posted on Feb 13, 2008 in Chef Q&A, Chef Q&A Recipes

Chef/owner Josh Eden has fully embraced the nickname given to him when he worked at upscale French eatery, Jojo.  After twelve years of diligent service in Jean-Georges’ artillery of kitchens, Eden ambitiously launched his first restaurant in SoHo.  Though his training may be in fine French cuisine, his menu is packed with inventive spins on comfort food fare.  He douses codfish and caramelized onions with a rich, gruyere broth, evoking a…

Where To Celebrate National Pancake Day

Posted on Feb 24, 2009 in Gourmet Gossip

…ice, today it’s all about pancakes.  Because it’s National Pancake Day and hear are some of the city’s best options.   If you’re a fruit in your pancakes kind of guy/girl, head for Clinton Street Baking Company.  They serve up a stack with your choice of wild Maine blueberries or bananas and walnuts.  Just don’t skip the maple butter topping. You can get anything imaginable in your pancakes at Shopsin’s in Es…

Where to Celebrate St. Patrick’s Day 2015

Posted on Mar 13, 2015 in Eating Events

…g back its special edition, “When Irish Fries Are Smiling”—crinkle-cut fries topped with horseradish cream, scallions, and all-natural applewood smoked bacon.  They’ll be sold at all locations from Friday, March 13th through Tuesday, March 17th, along with Mast Brothers Chocolate Mint Frozen Custard; available from March 16th-22nd. www.shakeshack.com No. 7 North: While it’s not usually open on Tuesdays, Tyler Kord’s new event space-cu…

Father’s Day Steak n’ Scotch Eggs

Posted on Jun 15, 2013 in Recipes

…e’s always the option of making brunch for dear old dad.  The meal isn’t exactly known for its manly connotations,  but that’s what set our wheels turning. Steak and Scotch… Steak and Eggs… Scotch Eggs!  What if we took this classic Scottish dish (a hard boiled egg wrapped in sausage meat, coated in breadcrumbs and fried)  and swapped in lean, ground sirloin?  Better yet, what if we took the traditional, accompanying mustard sauce and…

Seasonal Eats: Pumpkin

Posted on Oct 26, 2016 in Fall, Fall Foods, Seasonal Eats

…can soften on the blossom end and weep pumpkin juice.  Even if it doesn’t weep, the moisture in the shell can damage wooden surfaces.  A hard nonporous surface can cause your pumpkin to age prematurely.  Ideally put a cloth or a circle of cardboard between your pumpkin and the surface you are displaying it on.  A fabric placemat with a plastic placemat placed discreetly underneath works well. Before cooking your pumpkin, cut it open and re…

Q & A with Flatiron Lounge & Clover Club’s Julie Reiner

Posted on Apr 18, 2013 in Chef Q&A

…ren’t enough women working in professional kitchens.  And the same seems to be true behind the bar.  But when it comes to top of the line cocktail chefs, there are few, bigger names in the business than Julie Reiner – male or female. Owner and beverage director of the jazzy, ten-year-old Flatiron Lounge in Manhattan (which serves intricately layered drinks listed under “Whiskey,” “Brandy,” “Rum,” “Gin,” and “Tequila”), and the pre-Prohibition era…

Guide to the Best Easter & Passover Sweets

Posted on Mar 30, 2015 in Best Of, Dessert, Holiday Eats

On the surface, it might not seem like Easter and Passover have a whole lot in common.  But one thing the two celebrations definitely share?  Their association with delicious (and primarily chocolate-covered) treats.  So from candy eggs and sugar-dusted marshmallows to cocoa-coated jelly rings, and dense, flourless cakes, here’s where to stock up on sweets this holiday season! Francois Payard: This acclaimed patissier has actually got you covere…

Q & A with Balaboosta and Bar Bolonat’s Einat Admony

Posted on Sep 26, 2013 in Chef Q&A

…raeli food has become in the last few years? Einat Admony has a whole lot to do with that.  The forward-thinking chef first launched her popular falafel spot, Taim, in the West Village, over seven years ago. (There are now two Taim outposts and a mobile Taim truck.)  That was just the beginning for this talented chef. She followed that up with her warm and critically praised Nolita restaurant, Balaboosta, which specializes in homestyle Middle Eas…

New York’s Best Chilled Soups

Posted on Jul 9, 2012 in Best Of, Soups

Who says you have to give up soup come summertime? Perhaps one of the most versatile, cross-cultural dishes, soup is a year round staple.  Countries like Thailand and Vietnam actually eat hot, spicy soups to counteract the sweltering heat.  We see summer as an opportunity to seize the tasty spectrum of cold soups from around the world.  Gazpacho one of the world’s most popular soups every which way including blanco with almond puree, heirloom to…

Jean-Georges Vongerichten Goes Public, With His Newest Hotel Restaurant

Posted on Aug 2, 2017 in Hottest Newcomers, Restaurant Spotting, Reviews

…and Soy-Garlic Marinated Steak with fermented black bean dressing, and traverses Europe and the Middle East, via Chopped Chicken Liver with chicken skin, Rigatoni with wax beans and pistachio pesto, Three Cheese Pizza with asparagus and pepperoni, and Seared Black Bass paired with cauliflower tabbouleh and lemon yogurt. Although there’s no room service, there’s plenty at Public to keep Vongerichten busy because he’s overseeing numerous conc…

Inside Turnstyle, Columbus Circle’s Subterranean Food Hall

Posted on Apr 20, 2016 in Food Markets, Hot Take-Out

…ged — we never could have conceived of the day that the subterranean, 59th Street-strip would become home to the city’s most happening new Food Court, dubbed Turnstyle.  Considering New York’s current, overwhelming obsession with grand culinary halls (think Hudson Eats, Smorgasburg, The Pennsy, UrbanSpace Vanderbilt and the upcoming hawker mecca via Anthony Bourdain), it only stood to reason that developers would start looking underground for rea…