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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
Pranna's A Rose By Any Other Name
Ingredients:4 rose petals (muddled).5 oz fresh squeezed lemon juice.75 oz rose sherbet Elite Naturel (Whole Foods).5 oz St Germaine elderflower liquor.5 oz simple syrup1.5 oz Hendricks Gin1.5 oz Champagne Preparation:In a mixing glass add the rose petals, lemon juice and simple syrup and muddle. Add the rest of the ingredients except champagne, add ice, shake and pour out all contents into a highball glass. Add champagne and garnish with a rose petal. Address: 79 Madison Ave., btwn. 28th &...
Read MoreQ & A with Albert Trummer
Just when you thought you’d seen everything, Apotheke came along. It’s not easy to find. Tucked away on Chinatown’s Doyers Street — a spot with a long history of bloody Chinese gang fights and shady opium dens — Apotheke is part cocktail bar, part pharmacy, and part alchemy. It’s the brainchild of “Bar chef” Albert Trummer and partners Heather & Chris Tierney. Whatever you do, don’t order a gin & tonic or cosmo. You’d be missing the...
Read MoreVacu Vin Winemaster
Why does opening a bottle of wine have to be so difficult? It just got a whole lot easier and we can thank the Vacu Vin Corkscrew Winemaster for the that. Just peel off the foil with Vacu Vin’s foil cutter. Then insert the corkscrew into the cork, pull down the handles in one smooth, swift move and out comes the cork. The best part — which is always the hardest part — pull down all four sets of...
Read MoreDesnuda
Guerilla molecular gastronomy at Desnuda 122 E. Seventh St., (212) 254-3515 Hours: Dinner, Mon.-Thurs., 5 p.m.-midnight; Fri.-Sat., 5 p.m. – 2 a.m.; Sundays: closed CUISINE: Ceviche VIBE: Sexy Ceviche Bar OCCASION: Bar bites, Casual date DON’T MISS DISH: Tea-smoked oysters, mackerel ceviche, apple & fig mixto with pomegranate molasses. AVERAGE PRICE: Appetizers, $4; entrees, $16. RESERVATIONS: No reservations There’s no kitchen at Desnuda, a new cevicheria on Seventh St. in the East Village. There’s a popcorn popper, a microwave,...
Read MoreRecession-Friendly Baking Tips
Desperate times call for…smart baking tips, not desperate measures like cake mix from the box or frozen cookie dough! Oh, no. Indulging your sweet tooth from scratch can be expensive, so we’ve come up with recession-friendly hints to help you get more out of your baking dollar without depending on Betty Crocker or the Dough Boy. 1) Say a recipe calls for ground pecans or crushed peppermint candy. No need to spend a couple hundred bucks on a Cuisinart...
Read MoreGotham Bar and Grill's Ube Doughnuts with Cashew Ice Cream & Ube Anglaise
By Pastry Chef Deborah Racicot(Makes about 30 1.5 inch doughnuts) For the ube doughnuts *See noteIngredients:*62.5 g powdered ube (this can be found in Southeast Asian markets)*125 g coconut milk*12.5 g dry yeast*62.5 g butter*62.5 g sugar*3.75 g salt*43 g eggs*150 g all purpose flour*2 tbsp vanilla extract Preparation:1) Place the butter, sugar and salt in a large bowl of a standing mixer and cream with a paddle attachment until smooth.2) Add the eggs all at once, and mix...
Read MoreWine & Dine Appetizer Tray
Ever been to a cocktail party? It’s a juggling act. It’s never fun to stand by the food table just because you need a place to put your drink. Or be the one standing in the corner with a glass in one hand and plate in the other. These new wine and dine appetizer trays finally solve that problem. Each tiny tray is just large enough to hold a variety of hors d’oeuvres while also cradling a wine glass. So you can know mingle all...
Read MoreQ & A with the Rouge Tomate Team
When it comes to restaurant pedigrees, it’s hard to beat Rouge Tomate. The Chef Jeremy Bearman, a guy who used to work the deli counter, quickly climbed up through the culinary ranks all the way to L’Atelier de Joel Robuchon. Pastry chef James Distefano began his career under Richard Leach at Park Avenue Café, and eventually moved on to whimsy at davidburke & donatella. But let’s not forget Natalia Rusin, the in-house nutritionist. Rusin is anything but the granola...
Read MoreC-CAP Benefit 2009
It turns out Valentine’s Day isn’t the only thing to celebrate this February. C-CAP, the Careers Through Culinary Arts Program, will hold its 11th Annual Benefit on Wednesday, February 25th. Thirty seven chefs (and more than 60 C-CAP culinary high school students) will come together to cook at Pier Sixty in Chelsea Piers. The many dishes will help fund C-CAP’s mission, and make for one of New York’s most varied tasting events. We think it should be noted that...
Read MoreShang
Chinese cooking too clever for its own good. 187 Orchard St., near Allen St., (212) 260-7900 Hours: Dinner, Mon.-Sat., 6 p.m.-11 p.m. CUISINE: Global fusion VIBE: Glossy hotel haunt OCCASION: Group dinner, business dinner, date. DON’T MISS DISH: Singapore slaw with salted plum dressing, turnip cake, chickpea sweet onion fritters. AVERAGE PRICE: Appetizers, $16; entrees, $28; dessert, $10. RESERVATIONS: Recommended. I worry about new restaurants. Especially big, glossy ones with 130 seats to fill. I mean, who could’ve...
Read MoreSeduce Your Lover with Burgers on Valentine
This Valentine’s Day, dispense with tradition and shower your love with burgers — heart shaped burgers. Win your carnivorous crush’s heart with Burger Shoppe’s Valentine special . All day February 13 and 14, this Financial District spot is selling a dozen heart-shaped burgers to go for $49. They even come nestled in a pink heart-shaped box. Not to worry- you can get a single heart-shaped burger for $4.50, which is a better deal than frozen pizza and re-watching Bridget Jones’s Diary. 30...
Read Moreil buco's Carpaccio di Manzo
By Executive Chef Ignacio Mattos(Serves 4) Ingredients: 12 oz fresh beef (top round or tenderloin) 1 cup cooked chickpeas 1 teaspoon toasted cumin 1/4 lb arugula 1/4 lb podda classico cheese oil for frying, preferably peanut For the salmoriglio: 1/2 cup extra virgin olive oil 1 lemon for zest and juice 1 teaspoon lemon thyme Salt Chili Preparation:Toast the cumin seeds in the oven or in a dry pan on a burner, they will start to give off...
Read MoreInside Out Champagne Flutes
If New Year’s Eve was any indication, it’s going to be a great 2009 where gizmos are concerned. These aren’t just champagne glasses, they’re champagne flutes (pictured right.) All you need is the bubbles. One the champagne starts flowing each handmade glass turns into a flute. Even better, the outside glass layer keeps the champagne chilled. Ooh, best of all, the double pane makes for a sturdier glass, which comes in handy when you’re tipsy. Each inside-out flute...
Read MoreQ & A with Daniel Boulud
How do you go from plucking chickens on a small farm in France to becoming one of the most accomplished chefs in the world? That’s what I asked Daniel Boulud. After forty years in the business, he’s built a global empire of nine thriving restaurants and six cookbooks. He moved to New York at the age of twenty five and was awarded four stars as the executive chef at Le Cirque and earned the restaurant the title of, “best...
Read MoreButtermilk Channel
524 Court St., at Huntington St., Carroll Gardens, Brooklyn, (718) 852-6872 CUISINE: American comfort food VIBE: Country B&B OCCASION: Casual date, bar bites, kid-friendly family dinner DON’T-MISS DISHES :Maple- and bacon-roasted almonds, delicata squash tart, duck meatloaf AVERAGE PRICE: Appetizers, $8; entrées, $16; dessert, $7. RESERVATIONS: Accepted for parties of four or more Owner Doug Crowell named his new restaurant in Carroll Gardens after a shallow strait that runs between Governors Island and Brooklyn. Once upon a time,...
Read MoreSweetest Gifts for Valentine's Day
As has become tradition, we’ve sorted through the tsunami of Valentine’s Day gifts and found a sweets for anyone and everyone. If you’re bored of sending a box of chocolates, you might consider sending a box of burgers or cookies instead. From body frosting for the bedroom to exotic truffles to classic chocolates… Roni-Sue’s ChocolatesEssex Street Market120 Essex St., at Delancey St.Stall #11/12212) 260-0421 www.roni-sue.comIf you thought you couldn’t stomach one more rose, you’ll happily submit to just one...
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BLT’s Blue Fin Tuna Tartare
By Chef & Owner Laurent Tourondel (Serves 6) People are dining out less right now, so we thought we’d spend the next few months featuring the recipes for some of our favorite restaurant dishes. So now we can cook like the city’s best chefs in our own kitchens… Ingredients: Crispy Shallots: Peanut oil for frying 3 tablespoons finely chopped shallots 2 tablespoons Wondra flour Fine sea salt Dressing: 1-1/2 teaspoons wasabi powder 3 tablespoons reduced sodium (light) soy...
Read MoreQ & A with Scott Conant
At age eleven, when most of us were still mastering the art of the Easy Bake Oven, Scott Conant was enrolled in cooking classes and well on his way to becoming a chef. Conant wasted no time. While attending the CIA, he did his externship at San Domenico, then took a brief hiatus to open a restaurant in New Orleans. He returned to New York to graduate and went onto work at both Chianti and City Eatery, where...
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