Shuko – Review
Ikura & Trout Sushi The thing about Shuko is that it’s strangely not easy to find online. If you google this new, sushi joint in the East Village, a fashion site by the name of Shuku New York comes up for the bulk of the first page, which makes you wonder exactly how it ever became the hottest restaurant in town. No matter: Because if it were easier to track down, it would be even more impossible to get a reservation than it is now….
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Where to Celebrate Mardi Gras 2016
…general debauchery, preceding the solemn fasting season. So in order to save you wasting time planning (so you can get on to the all important business of celebrating), we’ve comprised essential directory of Fat Tuesday-appropriate spots for February 9th — from the East Village’s Acadia-inspired King Bee and the French Quarter-esque Ninth Ward to Brooklyn’s atmospheric absinthe den, Maison Premiere… King Bee 424 E 9th St East Villa…
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NYC’s Ultimate Apple Pie Guide
…he Obama’s; featuring a vanilla and honey-sweetened mix of Galas, Granny Smiths and Macintoshes in an all-butter crust. Read More Daly Pies 665 Vanderbilt Ave Prospect Heights,New York 11238 (347) 425-9251 Brooklyn’s pie scene is already pretty formidable, but this Prospect Heights newcomer (the first brick-and-mortar offshoot of an online-only baking company) is remarkably well rounded on the apple front, offering everything from a classic, tw…
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Seasonal Eats: Sweet Potatoes
…hey’re also usually larger than sweet potatoes, weighing in at three to eight pounds each. But if you insist on continuing to refer to that classic Thanksgiving dish as “candied yams,” well, who are we to argue? Believe it or not, sweet potatoes are one of the oldest vegetables known to mankind, domesticated thousands of years ago in Central America. Nowadays, of course, they’re a staple produce item in the U.S., especially in the South, where…
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Tracking New York’s Toast Trend
…such as Housemade Ricotta with cranberry compote, Mushroom Toast with pecorino and herbs, Roasted Kabocha Squash cut with apple cider vinegar, and a luxurious Crab Toast, swirled with lemon aioli. Considering Blue Ribbon Bakery Market has direct access to high-quality bread, it’s no surprise that toast has become a cornerstone of their takeaway menu. Seriously, you’ll find almost 20 different choices, listed under Meats & Fish (Pate with Dij…
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Doughboy’s Killer PB & J Pound Cake
…nk of Monkey Bread, a “Pancake,” like the lovechild of crumb cake and pancakes, and PB & J Pound Cake. I wasn’t the biggest fan of the “Pancake,” but everything else was ridiculously good, like the Sea Salt Chocolate Chip cookies, which happened to have come fresh from the oven. And especially the PB & J Pound Cake. An ingenious creation, the cake itself is peanut butter pound cake, deliciously dense and mo…
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New York’s Best Year-Round Rooftop Bars
…ewery in New York,” Eataly’s rooftop restaurant and microbrewery serves unfiltered, unpasteurized, and naturally carbonated cask ales, as well as hearty, family-style feasts of Braised Pork Shoulder, housemade Sausages and Grilled Meats under the stars and city skyline. Lest we forget to remind you that Mario Batali and Joe Bastianich are behind this delicious Italian wonderland. Top of the Strand 33 W 37th St Midtown West,New York 10018 (64…
Read More5 Reasons to Visit Foxwoods this Fall
…p; When edges of garlic start to turn brown quickly add 2 pinches of black pepper, 1 pinch each of salt and crushed red pepper flake, and the milled tomatoes (if tomatoes are very acidic add 1-3 pinches of sugar to taste.) Simmer for 3-1/2 to 4 minutes. Cook spaghettini per instructions on box until just al dente, drain and toss in sauce for 30 seconds, add parsley, salt and pepper to taste. Serve immediately. Address: 2…
Read MoreFiamma
…fontina fonduta, display poignant layerings of flavor executed with impeccable precision. The most breathtaking composition involves delicate nibbles of ahi: Top-notch cubes of tuna come alternatively topped with briny sardines and sea urchins, tamed by sorrel. The pastas demand your undivided attention: Nearly every rendering unravels superior intricacies. Like an artist, he paints deeply flavored ragu onto a pappardelle canvas, finished with t…
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Brush Off The Ban, By Embracing NYC’s Middle Eastern (and African) Restaurants
It’s often said that food is love, which goes to show why New Yorkers have reliably come out in force against the so-called Muslim ban. Because when you’re constantly surrounded by the hospitable, culinary culture of a wealth of international neighbors, it tends to arouse feelings of solidarity and community, rather than irrational fear. Which is why now, more than ever, it’s important to show our support to the families that have fed us over…
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Trend Spotting: Soft Serve
Considering its inherent associations with smoke-belching Mr. Softee trucks, and corporate franchises such as Carvel and Dairy Queen (not to mention that it’s typically a pre-mixed, highly-processed, low quality product, composed of up to 60% air), soft serve has long been low on the totem pole on the ice cream world — it’s somewhat nostalgic and satisfies a sugar craving, but generally nothing to get roused about. So it’s certainly no surprise…
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Food and Film Come Together at Metrograph Commissary
…tate of the art digital video. But before taking in a movie, as varied as 1931’s “Party Husband,” a selection of Chuck Jones’ Warner Brothers shorts, and a Brian De Palma retrospective, featuring “Body Double,” “Mission: Impossible” and “Carlito’s Way,” you’ll want to fortify yourself with a meal. With plans to eventually offer breakfast, lunch, brunch and late night options — as well as special, themed “Writer’s Menus” and such — chef Dennis Sp…
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Le Comptoir Du Relais
Some restaurants have that certain magic you can’t quite put into words. You know, one of those spots that everyone wants to not only see and be seen, but also wants to eat at. That’s not an easy or common combination. Just think about the restaurant at the Hotel Costes. Locals and tourists alike aspire to sit on the terrace at this sceney spot, sipping rose and people watching. But what do they eat? The same thing they eat a…
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Suddenly Chic -Passover Dining Out
Once upon a time, Passover was a dreaded holiday, devoid of bread, rice, cake, cookies and all things yeast. But times have changed and New York’s best restaurants and chefs are finding inspiration in the holiday and, more importantly, its food traditions. With the sudden popularity of Jewish deli cooking, there’s a whole new world of reinvented classics, the likes of wild halibut gefilte fish and chopped duck and chicken liver. B…
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New York Sushi Ko – Reviewed
…Daley may look like a guy who beats to his own drummer (to say the least) — an anti-establishment kind of chef — but he studied under some of the most traditional and serious sushi chefs at New York’s Masa and 15 East as well as in Japan under his master’s master, Rikio Kugo, at Sukeroku. But his style of Japanese cooking and sushi is all his own. Take a Hotate Scallop, for instance. In Daley’s hands, it’s a…
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Sneak Peek: Corvo Bianco
…8217;t terribly worried until I starting asking my server a few questions. Instead of the traditional Spaghetti Vongole, there’s a Scialatielle Vongole, which our server explained as mussels with a thick spaghetti noodle. Vongole is Italian for clams (not mussels), so that was our first warning sign to come back at a later date. But I selfishly persisted as I really wanted to sample Elizabeth Falkner’s savory side. We ordered a st…
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Where to Dine Al Fresco in NYC
Granted, the chairs may require a bit of a wipe down after all of the rain we’ve had, but now that it’s spring, there’s little to keep us from the long-awaited enjoyment of eating and drinking outside! So here are eight great spots for sipping rosé in the sun the whole season through, from the High Line Hotel’s Alta Linea, inspired by a chic Italian piazza, to an oyster bar on a boat, Grand Banks, gently bobbing astride the Hudson River……
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Restaurant Openings to Look Forward to in 2013
…stic Osteria Morini focuses on Emilia Romagna). And the restaurant is already fully staffed with a recognizable cast of Altamarea Group regulars… Gordon Finn from Alto will be the Chef de Cuisine, and Richard Anderson, currently of Marea, will be the Sommelier. ABC Cocina Address: 38 E. 19th St., btwn Broadway & Park Avenue South Exactly how hot can Latin cooking get? We’re about to find out. Jean-Georges Vongerichten has conquered…
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Empire Stores is New York’s Hottest New Pseudo Food Hall
…Matt Kliegman’s studiously hip The Smile, specializing in day-to-night fare like English muffin egg sandwiches, chickpea salad pitas, and — going head to head with VHH — rotisserie chickens with sides such as roasted beets and sweets, quinoa with shitake mushrooms, and snap peas, cucumbers and radishes in a Dijon vinaigrette. FEED Shop and Café: Lauren Bush Lauren has expanded her philanthropic online handbag retailer into a food-focused brick-a…
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Bones
…ones. In fact, it feels more like Bushwick, Brooklyn than Paris, France. The servers all speak English and the crowd takes cigarette breaks between each course. Duck Heart This new hotspot looks more like a construction site than a restaurant that’s open for business, taking the notion of ‘bare bones’ to a new level. The floors are cement, the walls completely unfinished and coming undone, some brick, others stone or unfini…
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