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  ABC Cocina – Reviewed

  Who would have thought one of the best places to eat right now is tucked inside a furniture and home store? But that’s exactly the case ever since ABC Carpet & Home first teamed up with Jean-Georges Vongerichten and Dan Kluger to open ABC Kitchen. Over three years later and it’s nearly as hard to get a reservation at this seasonal and local American spot, tucked inside the 19th street side of the store.

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  Father’s Day Steak n’ Scotch Eggs

  Serving a Father’s Day dinner of steak and scotch is an easy sell for most dads. But what if you’d rather do brunch? It’s not really considered the manliest meal of the day. That’s what set our wheels turning. Steak and Scotch… Steak and Eggs… Scotch Eggs! What if we took the classic British dish (a hard boiled egg wrapped in sausage meat, coated in breadcrumbs and fried) and swapped in lean, ground sirloin?

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  Chefs Speak: What’s Your Favorite Father-Related Food Memory?

  Many classic childhood food memories tend to revolve around one’s mom. The special soup she made you whenever you got sick. The warm batch of cookies waiting when you tramped in from the cold after a long day of sledding and snowball fights. But that doesn’t mean our fathers didn’t leave just as formative an imprint. From Paul Denamiel’s Baba Rhum-fueled escapades with his papa in the foothills of France, to the secret recipe tomato sauce Bryce Shuman used to woo the ladies, these chefs lives never would have been the same without a little culinary help from dad. Here are a few of their favorite father-related food memories!

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Adjust-A-Burger Press

Posted on Jun 13, 2013 in Gizmo Girl

Okay, so we’ve got dad on the brain right now. After all, Father’s Day is just around the corner and we’ve been on the hunt for great gift ideas. Well, we just found another one. If your dad is like most men, he’s got a thing for the grill and he’s probably spent half his life perfecting his burger blend or trying to achieve the ideal medium rare. But one of the most challenging things about burgers is molding them to fit the bun.

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What’s New On the High Line 2013

Posted on Jun 12, 2013 in Best Of

Known as the “park in the sky,” The High Line also happens to boast some serious eats to be had while taking in a just as serious view this summer. With a roster of food vendors offering everything from legitimate Texas-style barbecue to Mexican Paletas, gourmet Pretzels, Tacos, we could go on and on…

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New York’s Hottest Happy Hours

Posted on Jun 10, 2013 in Best Of

I’m not sure if you’ve noticed, but the ritual of Happy Hour has been taken to a whole new level lately. Forget half-priced Coronas and bar nuts. This is New York, one of the finest food cities in the world, and we’ve got some killer happy hours to savor this summer. We’ve discovered everything from Fatty Crab’s Pork or Vegetable Steamed Buns to Portuguese-inspired Seafood Fritters with Smoked Paprika Aioli (compliments of the house!) at Louro and an endless array of $1 oysters at Maison Premiere in Brooklyn.

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Gizmo Girl’s Chef BBQ Set

Posted on Jun 7, 2013 in Gizmo Girl

As the weather warms up and summer days roll in, barbecue season has finally arrived. Whether you are firing up the grill in your own back yard this weekend, planning a tail gate party before the ballgame, or traveling to an outdoor picnic for July Fourth fireworks, you’ll need the right tools to grill the perfect burgers and hot dogs—not to mention less traditional but equally delectable barbecue fare like sizzling salmon, charred shrimp and even grilled veggie-and-fruit kebabs. Enter the Travel Chef BBQ Set!

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Topping Rose House – Reviewed

Posted on Jun 6, 2013 in Reviews

Who knew one of the best new restaurants in New York would open in the Hamptons? Bridgehampton to be specific. I didn’t see that coming. The Hamptons are better known for their wide beaches, grand houses and lavish parties. Not food. At least, not til Topping Rose House came along. Just taste the Ravioli with Housemade Ricotta and you’ll see what I mean. It’s a game changer – a singular and mammoth-size ravioli cradling impossibly fresh Ricotta, scattered with slivers of Shitake Mushroom, tender green Asparagus and fresh herbs. It’s glossed in a Beurre Fondue that amplifies the richness of the dish without overdoing the dish. It’s a divine pasta that will compel you to make another reservation before you even leave the restaurant.

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Savoring Rhubarb Season

Posted on Jun 5, 2013 in Spring Eats

Besides serving as a tart counterpoint to sweet, spring strawberries in a seasonal pie, what the heck is rhubarb and what else can you do with it? Usually one of the first edible plants ready for harvest in mid to late spring, rhubarb has large, triangular leaves and crisp, celery-like stalks (fun fact: food stylists actually dye celery with red coloring when they need rhubarb in the off-season!) Owing to the number of anthocynins present, a pigment also found in cherries, raspberries and red cabbage, rhubarb can be crimson, speckled pink or light green. And although scarlet-stalked rhubarb is generally more appealing to the eye, color has no effect either way on flavor, texture or aroma.

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Q & A with Danji & Hanjan’s Hooni Kim

Posted on Jun 4, 2013 in Chef Q&A

Having grown up in Manhattan, trained at the French Culinary Institute, and worked at two of the top, high-end eateries in the city (Daniel and Masa), it wasn’t a given that chef Hooni Kim would open a Korean restaurant. “I’ve always been more of a New Yorker than anything else. But I realized that at the best restaurants, chefs puts themselves onto the plate,” he says. “Once you eat their food, you should have an idea of who this person is, what they’re about and what their experiences are. “

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Gourmet Gossip NYC: June 2013

Posted on Jun 3, 2013 in Gourmet Gossip

In this great dining city of ours, barely a day passes without news of an exciting new restaurant opening, a devastating closing, a shocking chef shuffle, or in the case of Dominique Ansel Bakery’s seriously buzzed about Cronut (a donut/croissant hybrid) a groundbreaking, must-try dish. So in this new segment, we’ll keep you apprised of the industry’s most noteworthy bits and bites, from celeb-chef Elizabeth Falkner’s reappearance on the Upper East Side, to the hopeful return of al fresco brunch in Brooklyn.

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Bulgogi Beef & Spring Asparagus Bibimbap

Posted on May 31, 2013 in Recipes

According to Danji and Hanjan’s chef and owner, Hooni Kim, you can’t really get authentic Korean ingredients in NYC. We’re certain a slew of joints in Koreatown would beg to differ. Either way that doesn’t mean we shouldn’t make the most of what we have and put our own seasonal twist on a Korean classic.

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Foolproof Egg Separator

Posted on May 30, 2013 in Gizmo Girl

Ever try to separate the yolk from the egg white? I don’t care how adept you are in the kitchen, it never gets easier. Crack it against the side of a bowl and you’ll likely get bits of shell in the bowl. Try to scoop up the yolk too aggressively and you’ll wind up with a broken yolk and have to start all over again. It’s an art few can master and it almost always get messy, which is why we’re obsessed with Quirky’s Pluck.

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The Ultimate Father’s Day Dining Guide

Posted on May 29, 2013 in Best Of, Holiday Eats

Far be it from us to indulge in gender stereotypes. We know a lot of manly fathers who can appreciate a good pear and goat cheese salad or an elderflower-based cocktail. And yet, there are still plenty of guys who crave nothing more than a shot of bourbon and a hunk of beef with a steak knife driven through the middle. So we’ve covered our bases this year to make sure we satisfy all kinds of dads this Father’s Day. From BBQ at Hill Country to steaks at the legendary Keens Steakhouse and even a beer crawl at Bohemian Hall and Beer Garden in Queens.

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Fire Up the Grilled Plum & Goat Cheese Pizza

Posted on May 24, 2013 in Recipes

Anyone can throw burgers and dogs on the barbecue and call it a (Memorial) day. But why not take your party to the next level this year, by adding a few flame-grilled pizzas to the holiday menu? We’ve topped our smoky rounds of dough with sweet grilled plums (you can use any sturdy fruit, like peaches or melons), peppery greens, and dollops of tangy goat cheese, but the sky’s the limit once you get the method down. To serve, simply cut your pies into small squares for a tasty starter, or supplement with salad, grilled shrimp, or flame-broiled pork tenderloin as part of the main event!

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Restaurant Spotting: Antica Pesa

Antica Pesa

Brooklyn

Posted on May 23, 2013 in Hottest Newcomers

Brooklyn’s own Berry Street is a somewhat unlikely location for the first stateside outpost of Antica Pesa, a 90-year-old restaurant situated in a former Vatican tollhouse in Trastevere. Because instead of being perfectly suited to shabby chic hipsters, the sleek new restaurant seems destined to follow in the path of its predecessor, becoming an out-of-the-way haven for the rich, famous and jet set (an image search yields twenty pictures of Madonna, Ashton Kutcher and Thomas Hardy, juxtaposed with delicately swirled plates of Cacio e Pepe).

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A New & Improved Nick And Toni’s in the Hamptons for 2013

Posted on May 22, 2013 in Chef Q&A

It’s one thing for a Hamptons restaurant to draw crowds during the height of the summer season. But the 25-year-old Nick and Toni’s is a veritable institution year round, attracting both local, loyal clientele, and a steady stream of celebrities as varied as Bill Clinton, Mick Jagger, Steven Spielberg and Martha Stewart.

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Where to Celebrate Memorial Day 2013

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

Memorial Day is the ultimate indicator that summer is just around the bend. (We can almost taste it!) Come this Monday, we all get an extra day off from work. Every local beach and park will officially open, bustling with the flip-flopped and (weather permitting) bathing suit-clad. And most importantly, the smell of barbecue and salty sea creatures will fill the air. So where to eat this celebratory, three day weekend?

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Fruit Scoop & Slice

Posted on May 20, 2013 in Gizmo Girl

This time of year, it’s easy to find juicy and colorful fresh fruit to work into dinner or to put out while you’re entertaining. Markets around the city are showcasing vibrant displays of mangoes, papayas, and avocados, and after a long winter, they’re a sight for sore eyes. But while finding the best fruits this time of year isn’t a challenge, getting them from the farm to the table (wink) might be. Ever try to keep avocado looking presentable while separating it from the peel? Good luck.

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Lightened Up Wiener Schnitzel with Tomato & Fennel Salad

Posted on May 17, 2013 in Recipes

Austrian favorites like goulash and spaetzle are perfectly suited for winter weather. But why shouldn’t we be able to enjoy them just as often now that it’s spring? We’re taking a cue from the refined wiener schnitzel at Seåsonal in Midtown, by adding our own, figure-friendly, and more importantly, seasonal twists to the classic dish.

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Q & A with Edi & the Wolf & The Third Man’s Eduard Frauneder and Wolfgang Ban

Posted on May 16, 2013 in Chef Q&A

There aren’t really a whole lot of Austrian restaurants in the city. That’s what makes Eduard Frauneder and Wolfgang Ban such ambassadors of the cuisine. Ever since opening their first restaurant, Seäsonal, in 2008, the pair has refused to be pigeonholed; consistently showcasing Germanic dishes that go well beyond sausage, fried potatoes and Weiner Schnitzel.

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