March 2012 Archives - Restaurant Girl: Best Food Blog & Restaurant Guide

Q & A with Salinas Chef Luis Bollo

Posted on Mar 30, 2012 in Chef Q&A

It’s not easy to be a trailblazer in New York. Just ask Luis Bollo, the talented Basque chef who opened Meigas on Hudson Street over ten years ago. Bollo was the first chef to bring modernist Spanish cuisine, with its Ferran Adria-stamped foams and gels to Manhattan. While reviewers were impressed by his innovative style, the mainstream audience wasn’t quite ready for molecular gastronomy and both Bolo and Meigas relocated to Connecticut after just two years. “When I opened Meigas, there were two radical ways of looking at Spanish cuisine: critics began to look at Spanish cooking as a novelty and an evolution, while the general public didn’t know more than old-fashioned tapas and paellas,” Bollo said. But with the opening of Casa Mono, Boqueria and other tapas joints, New Yorkers have come to embrace both traditional and modern Spanish cooking...

Denver Post

Posted on Mar 30, 2012 in Try This Press

“Her book is a guide to those overlooked dishes – and a call to curious eaters around the country to seek the authentic and novel…

Easter Sweets

Posted on Mar 26, 2012 in Best Of

To us, holidays are opportunities to feast festively. Sure, seeing family is great (blah, blah blah), but the real joy of Easter is the chance to eat sweets you only get to have once a year. Who doesn’t love a bright yellow marshmallow peep or a Cadbury creme egg? And that’s just what’s available at your corner Duane Reade. Just imagine how creative chocolatiers and bakeries have gotten this season. We’ve heard rumors of peep pudding at Sugar Sweet Sunshine as well as black sesame eggs and green tea bunnies at Kyotofu. There’s a killer Easter basket with candy peas, carrots and a laughing bunny at Dean & Deluca and lots more. Here’s a few of our favorite finds for Easter. Bisous Ciao 101 Stanton St, btwn Orchard & Ludlow Sts. 212.260.3463www.bisousciao.com The owner of this shop took her...

Q&A with Empellon's Alex Stupak

Posted on Mar 23, 2012 in Chef Q&A

The thing about Alex Stupak is you never know what he’s going to do next. Which is why he’s one of the most exciting chefs in the country right now. I mean who walks away from an acclaimed career in pastry at wd-50 to open a taqueria, nevermind that he’s not even from Mexico? And just a few weeks ago, he opened his second restaurant, Empellon Cocina, in under a year. Stupak has once again defied convention with his new, taco-less Mexican spot, where he dares to explores the possibilities of Mexican cooking with pairings, like sea urchin mousse and masa or scallops with huitlacoche (Mexican truffles) and rutabaga. Nowadays, Stupak leaves the desserts up to his wife, Lauren, who works alongside him at Empellon Cocina. But when asked if he misses being a pastry chef, he says, “I...

Dishspotting – The Darby's Seared Rack of Lamb

Posted on Mar 21, 2012 in Dish Spotting

I’ve said it before and I’ll say it again: It’s not easy to find a restaurant that can pull off great food and a great scene. There are excellent exceptions, like Minetta Tavern and The John Dory, but most of the time, it’s nearly impossible. But once in awhile a restaurant comes along and nails it, like The Darby did. In fact, The Darby is easily one of the most exciting and entertaining restaurants in Manhattan. How many other restaurants can boast a six-piece house band and DJ that play nightly? This modern day supper club located in the West Village (in the former Nell’s space) is the work of Scott Sartiano and Richie Akiva (of Butter fame), both well versed in the art of the scene and drawing a celebrity crowd. But the real hook here is what’s coming from the kitchen....

Spice Infuser

Posted on Mar 19, 2012 in Gizmo Girl

Seasoning food is an art. Overseason and you overpower the centerpiece of the dish. Underseason and it can fall flat. This stainless steel and silicone spice infuser by Gabriele Dorfler (pictured right) injects flavor without overdoing it. The silicone handle grips easily to the side of the pot or pan, so you don’t end up having to fish the infuser out, and even better, it’s heat resistant up to 240 degrees. This sleek infuser adds a little style to any kitchen and also doubles as a loose leaf tea infuser for an after dinner drink. Moma Store...

New York’s Top Curries

Posted on Mar 19, 2012 in Best Of

Lately, we’ve been on a serious curry kick. And with all of the new Thai and Southeast Asian restaurants that have opened recently, it’s an exciting habit to pick up. There’s an arsenal of curries that doesn’t begin with Indian and end with Thai. Far from it. There’s Japanese Vietnamese, Malaysian and Korean curries, too. We’ve pulled together a list of our favorites, from milder options like the Berkshire pork cutlet curry at Curry-Ya to a spicy lamb vindaloo at Brick Lane Curry House. Here’s the rest of our picks. Junoon Address: 27 West 24th St., near Broadway Phone: (212) 490-2900 Website: junoonnyc.com& Restaurants like Tamarind and Devi proved that Indian cuisine can hold its own in the world of fine dining. Last year, Junoon took it to another level with a serious wine list, stunning dining room and...

Q&A with Bobo's Cedric Tovar

Posted on Mar 16, 2012 in Chef Q&A

If you haven’t heard, there’s been a major kitchen shuffle at Bobo, the stunning, West Village townhouse restaurant with its own garden and working fireplace. But that’s no longer the biggest draw. Enter chef Cedric Tovar, who’s cooked with everyone from Joel Robuchon to Geoffrey Zakarian at Town and even helmed the kitchen at Peacock Alley. Tovar grew up in Alsace, France where he dined on rabbit grilled on dried vine shoots and snacked on grapes that he and his friends would swipe from neighborhood vineyards. “I was surrounded by beautiful products,” Tovar said. “When my mom and grandma were cooking, I was always in the kitchen, so I was naturally drawn to cooking.” Though Tovar flirted with the idea of becoming a motorcycle racer, he decided to pursue cooking, leading him to New York. Now Cedric Tovar is using...

Foolproof Fondue

Posted on Mar 8, 2012 in Gizmo Girl

I know we haven’t had the coldest winter, but it’s chilly enough to crave comfort foods and the perfect excuse to exercise your right to fondue. Or even throw a fondue party. Unfortunately, traditional fondue requires a sterno and flame, and while this method will never go out of style, an electric fondue pot is much more convenient for parties, tailgates, and even dinner for two at home. There’s plenty to choose from, but we’re sold on this Cuisinart Electric Fondue Set, which works for sweet and savory. The adjustable built-in thermostat heats everything from chocolate to cheese, and even broths, and oils for fondue evenly and without the risk of burning your fondue. There’s no fussing with an open flame and easy clean up thanks to a sleek, non-stick finish. This brushed stainless steel set includes 8...

US Weekly

Posted on Mar 7, 2012 in Try This Press

“Josh Radnor and Rachel Ray dig into food blogger Danyelle Freeman’s book about worldwide fare…”

Enquirer

Posted on Mar 7, 2012 in Try This Press

“Freeman offers insider insight on telling an authentic ethnic restaurant from an international poser.”