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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…
Most Recent Dish
Wine Tote
When summer arrives, we’ve got to milk it for all its worth. Really, it doesn’t get better than dining in the great outdoors, whether that be al fresco sidewalk seating in the city, a picnic in the park or a day at the beach. The only problem is that by the time we make it to our destination, our bottle of rose has gotten warm. That’s why we fell in love with this wine tote (pictured right.) This isn’t...
Read MoreQ & A with The Local Store's Richele Benway
How often do you stumble upon a local store in the middle of midtown Manhattan? This just might be the first. Chef-owner Richele Benway has brought a quaint sensibility to midtown east with The Local Store, a new restaurant & wine bar, that serves creative sandwiches and small plates made from locally sourced, farm-fresh ingredients. The menu changes three times a day, and features simple, but elegant dishes, like roasted tomatoes with garlic scape and goat cheese, corn chowder...
Read More2010 Great Chefs Dinner
Calling all beachbound foodies: Some of the city’s most celebrated chefs will be on hand to celebrate the 2010 Great Chefs Dinner this Sunday, August 8th in Bridgehampton, New York. The evening will begin at 5 pm with a cocktail party where Craft’s Tom Colicchio, Surf Lodge’s Sam Talbot, Lure’s Josh Capon, Nick & Toni’s Joseph Realmuto will be serving hors d’oeuvres. At 7pm, there will be a more formal, sit-down dinner prepared by such luminaries as Le Bernardin’s...
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Best Spots to Eat Oysters in NYC
There’s something enchanting about oysters: They’re elegant, sexy and undeniably summery. Nothing embodies summer, like oysters and a glass of Chablis or rose. And just like wine, no two oysters taste alike: The flavors vary depending on season and which waters they’re from. Fortunately, New Yorkers have their pick of oysters from all over the world, including our own backyard. With last year’s fish shack trend, there’s never been more places to sample this year’s crop — everywhere from...
Read MoreCafeteria's Lychee & Lavender Libation
INGREDIENTS 1.5 oz. Rain Infused Vodka 2 oz. Lychee Puree Splash of Fresh Lemon Juice Splash of Simple Syrup 1 Sprig of Lavender PREPARATION Shake vigorously. Pour all ingredients over ice into a cocktail glass. Garnish with a sprig of lavender. Cafeteria Phone: (212)414-1717 Address: 119 Seventh Ave., at 17th...
Read MoreDovetail's Warm Scallop Ceviche
By Chef-Owner John Fraser Ingredients 4 scallops 1/2 large fennel 1 jalapenos split in half and de-seeded 1/2 cup of quinoa 1 lemon 1 tb honey 10 bing cherries pitted and cut in halves 1/2 c of cilantro leaves picked of large stem 1/2 c of spinach(stems picked) cut thin PreparationCut fennel into 1 inch pieces and simmer with 2 cup of water, the juice of 1 lemon, 1 tbsp of honey, & a pinch of salt until soft,...
Read MoreOn-Ice Bowl
Throwing an outdoor party, unfortunately, tends to require a lot of time spent indoors prepping. Whether it’s getting meat for the grill, ice for drinks, or snacks to refill bowls means plenty of trips back & forth from the kitchen to your guests. This on-ice acrylic bowl (pictured right) won’t eliminate your trips inside altogether, but it will certainly cut down on them. Simply put ice in the bottom compartment, put the bowl on top of the ice and...
Read MoreQ & A with Perbacco's Chef Simone Boneli
Most chefs dream of becoming a chef in New York, but not Simone Bonelli who grew up in Modena, Italy. “I had never been to New York City, and I never really wanted to come either. I always thought it was too noisy and crowded for me to like living there,” Bonelli says. But when the owners of Perbacco asked him to head up the ktichen at their East Village enoteca, Bonelli couldn’t pass up the opportunity...
Read MoreNew York’s Best Iced Coffee
Most New Yorkers need their daily dose of caffeine, and nowadays there’s so many different drinks to wake us up. But in the summer, that blue & white paper cup of piping hot coffee is too much to bear on a scorching summer day. This is high season for iced coffee. The city has a slew of shops that raise the classic iced coffee to new heights. Our favorite newcomers & go-to spots roast internationally sourced beans, use the...
Read MoreCurly Fry Cutter
There’s something very gratifying about curly fries that makes them seem tastier than stick fries. Instead of going to your favorite burger joint, you can easily make your own at home with this curly fry cutter. It only takes seconds to crank out spiraled cuts of potatoes or sweet potatoes. The stainless steel blade makes for a more precise cut, while the dishwasher-safe exterior guarantees an easy cleanup. The cut potatoes are housed in the bottom compartment, which stores...
Read MoreQ & A With Kelvin Slushies
Alex Rein has always secretly loved slushies, but the former lawyer thought the 7-11-style drink wasn’t quite sophisticated enough to bring back to the office. “It’s hard to be taken seriously as an adult if you are walking down the street and drinking a bright blue slushie,” he explains. So Rein left law and started Kelvin Natural Slush Co., a Manhattan-based truck that sells gourmet versions of his favorite frozen snack. His slushies incorporate real fruit purees and let...
Read MoreBest of Summer's Frozen Sweets
We all love frozen sweets, but often warm weather desserts are better fit for a kid’s palate. But this summer, there are a slew of New York City shops crafting grown-up versions of all our childhood favorites. There’s everything from gelato on a stick to slushies-on-wheels and frozen hot chocolate. The city can get scorching hot, so we’re thrilled to find these delicious, frozen escapes. People’s Pops Address:75 Ninth Ave. (inside Chelsea Market) Phone: (850)322-6071 people@peoplespops.com Most people think...
Read MoreOceana's King Crab Ratatouille
By Executive Chef Ben Pollinger(Serves 2) Ingredients– 1 ½ pounds Alaskan king crab– 1 plum tomato– 1 red bell pepper– ½ zucchini– ½ yellow squash– 1 clove garlic– 1 shallot or small red onion– 1 sprig each oregano, basil, thyme– ½ tsp chili flakes (optional)– 3 Tbs EVOO– 1 Tbs white wine-Salt and pepper to taste PreparationBreak Alaskan king crab legs into sections. Cut a slit down both sides of each section with kitchen scissors.Remove core from tomato and...
Read MoreBest Ethnic Eats in Queens
One of the best things about eating out in New York is the boundless number of cuisines to choose from. You could eat a different dish at a different restaurant every night of the year. Of all the boroughs, Queens is the largest and the most ethnically diverse, and while it’s only a few miles wide, New Yorkers can eat as if they’re anywhere in the world. There’s Flushing’s wonderfully spicy Chinese food, Jackson Heights’ mole dishes and even...
Read MoreGramercy Tavern's Beef Kielbasa
By Executive Chef Michael Anthony(Yields approx. 12 pounds) Ingredients Lean beef 6 ¾ pounds Pork (fatty belly or shoulder and back fat) 5 pounds Kosher salt ¾ cup Pink salt (Instacure #1) 1 teaspoon Dextrose 1/8 cup White peppercorns, finely ground 3 teaspoon Mustard powder ¼ cup Garlic powder ½ Tablespoon Milk powder ½ cup plus 1/8 cup Crushed ice 1 to 1 ½ quarts Preparation1. Combine beef, pork, salt, pink salt, dextrose, white pepper, mustard powder, and garlic...
Read MoreIce Crusher
A limitless supply of ice is essential to any summer bbq. Crushed ice takes drinks to a whole new level. Think about how fun it is to drink a Slurpee. This ice crusher (pictured right) is an easy way to make your own slurpees or better yet, summery cocktails. Just add ice cubes, close the lid, and turn the handle to make crushed ice in a few seconds. The suction-cup base sticks to any surface, so you can bring...
Read MoreQ & A With Saveur's James Oseland
James Oseland took an unconventional route to becoming the editor-in-chief of Saveur Magazine. A high school dropout, he eventually enrolled in art school and went on to act in movies and write in Hollywood for several years. But a job as a proofreader at L.A. Weekly sparked his interest in magazine writing and led him to his current career at one of the premier food magazines. James Oseland, who also judges on Top Chef Masters, has a taste for...
Read MoreOceana's Raspberry Yogurt Fool
By Executive Pastry Chef Jansen Chan (Yields 6 -8 oz wine glasses or glass custard cups) Ingredients 2 pints raspberries 4 oz. heavy cream 1 Tbls. honey (2 Tablespoons, if desired sweeter) Pinch of salt 4 oz. Greek yogurt Additional garnish: 1 pint of raspberries, 4-6 leaves of basil, cut thinly, and more honey Preparation1. Puree the raspberries with a hand blender or food processor. Pass through a sieve to remove seeds. Reserve on the side.2. In a mixer,...
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