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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…
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First Look: Crave on 42nd
Top Chef alum Dave Martin (pictured right) opened the doors to his first restaurant, Crave on 42nd. Upon dispatching a regular correspondent to the opening event, we’ve learned that Martin himself has personally painted the brightly colored squares that adorn the walls. The specials are cutely written, as if with lipstick, on a large mirror facing the entrance. Not to be confused with the east side ceviche bar Crave, Martin will be serving "upscale American comfort food." On the...
Read MoreQ & A with Le Bernardin’s Michael Laiskonis
Michael Laiskonis, James Beard Award winner for “Outstanding Pastry Chef of 2007,” began his pastry arts career scooping ice cream at a local Detroit shop at the age of 15. In fact, Laiskonis never intended on becoming a pastry chef, graduating college with a degree in fine arts. During college he inadvertently spent time working at a bakery where he became interested in baking bread. From there, he moved to Tribute restaurant in Michigan where he was quickly named...
Read MoreGusto Updates
Chef Amanda Freitag has officially served her last meal at West Village Italian, Gusto (pictured right). After representing Gusto at Monday evening’s traditional “Feast of the Seven Fishes” dinner at James Beard House, Freitag has left to gear up for her new position as the executive chef at The Harrison. Chef Anne Burrell will divide her time between Centro Vinoteca and Gusto. In a game of musical chefs, Larry Baldwin will man Centro’s kitchen as the Chef de Cuisine...
Read MoreChristmas Dining Out
A New York City Christmas not only guarantees festive hordes of shoppers and tourists, but also chestnuts and hearty holiday feasts. For those who can’t possibly squeeze everyone into their pint-sized apartments, restaurants kindly open their doors and kitchens on Christmas Eve and Day. Whether you celebrate with suckling pig or Chinese, there’s a charming cornucopia of options. Chinatown Brasserie – Chinese restaurants have been keeping the “open on Christmas day” policy long before it was fashionable. Try tweaking...
Read MoreAllen & Delancey – Reviewed
115 Allen St. (btwn. Delancey & Rivington Sts.) Phone: (212) 253-5400 Hours: Dinner, Mon.-Sat., 6 p.m.-12 a.m., Sun., 5 p.m.-11 a.m. CUISINE Contemporary European. VIBE Cozy lower East Side haunt. OCCASION Romantic dinner; Bar dining. DON’T-MISS DISH Caramelized bone marrow, Sweetbread raviolo PRICE Appetizers, $12-18; entrees, $20-29; desserts, $10. RESERVATIONS Highly recommended. At Allen & Delancey, a well-heeled woman spooned bone marrow into her mouth. It was a nonchalant bar gesture, followed by a leisurely sip of a...
Read MoreQ & A With Duff Goldman
You may recognize pastry from his reality TV show, Ace of Cakes, on the Food Network. But Duff’s background consists of much more than an artful cake creator. Duff began his cooking years at the early age of 4, and began working in a professional kitchen at 14. Having a great-grandmother, grandmother, and mother who all worked as cooks or artists, a culinary arts career was somewhat inevitable. Duff studied pastry arts at the CIA in Napa Valley, where...
Read MoreBest of Dessert: Part One
Otto Enoteca and Pizzeria 15th Avenue and 8th Street 212-995-9559 If you haven’t already noticed, olive oil gelato is currently seizing its moment in the restaurant limelight. But Otto’s rendition is the real deal: Sprinkled with sea salt and drizzled with extra virgin olive oil, its subtly sweet and mellow. Likewise, the hazelnut stracciatella harkens Nutella, and the pistachio proves itself profoundly creamy. Levain Bakery 167 West 74th St, nr. Columbus Ave. (212)874-6080 A permanent fixture on our “Favorite...
Read MoreGiardino D’oro
Flames Steakhouse has just morphed into Giardino D’oro, an Italian eatery in the Financial District. Nick Vuli, who was both the owner and chef at Flames, partnered up with Benny Jakupaj, to undertake the restaurant’s transformation. Owners site Wall Street woes and tightened expense accounts for the recent decline in Flames’ lunchtime business and thus, the transition to affordable Italian. Outdated wallpaper has been replaced by gold-tinted Venetian plaster and rugs have been torn out in favor of cherrywood floors....
Read MoreRebecca Charles’ Taylor Bay Scallops with Leeks & Butter Sauce
This is a great recipe for homecooks because it is an easy way to introduce yourself to cooking seafood at home. Serves 2 1 small leek 1 cup white wine Kosher Salt and freshly ground black pepper 16 Nantucket or Taylor Bay Scallops in the shell 1/2 pound cold butter, cut into small pieces Prepare the leek by trimming off the dark green top and roots, slicing the white part in half lengthwise, and cutting it into 1/4-inch slices....
Read MoreMarket Table
Address: 54 Carmine St., at Bedford St. Phone: (212)255-2100 Cuisine: Seasonal American Vibe: Quintessential neighborhood spot & grocery Occasion: Casual date, neighborhood dinner Hours: Dinner, Mon-Sat, 5:30p.m.-12a.m. Closed Sundays Don’t Miss Dish: Gnocchi with short ribs; Pan roasted chicken. Drink Specialty: Rotating wine selection. Price: Appetizers, $9-$12; Entrees, $17-$29; Desserts, $5-$9. Reservations: Reservations recommended Not just another trip to the market… Shop for groceries and you’ll be tempted to stay for dinner at Market Table. What looks more like...
Read MoreFrederick’s Midtown Becomes Jour Et Nuit
The Frederick’s midtown outpost has transformed itself (once again) into Jour Et Nuit, a modern French-American bistro. In hopes of resurrecting the defunct Soho Jour Et Nuit, owner Frederick Lesort has teamed up with twin brothers Derek and Daniel Koch to install the latest incarnation this subterranean space has seen. Having worked at Le Bilbouqet for numerous years, the Koch brothers have amassed a loyal and predominately European clientele they hope will follow them to their new venture. Once...
Read MoreLa Bocca di Bacco
As new restaurants continue to trickle onto Hell’s Kitchen dining scene, Roberto Passon (Cipriani, Italy) gets in on the action with casual Italian, La Bocca di Bacco. Right around the corner from his eponymous Venetian-inspired restaurant, chef Roberto Passon has officially opened a wine bar with Northern Italian tapas, crostinis, salads and pastas. La Bocca di Bacco’s menu features octopus carpaccio with pistachio lemon dressing, goose breast crostini and chestnut lasagnette (none of the plates will exceed $20). The...
Read MoreJimmy Bradley’s Saute of Zucchini with Almonds & Pecorino
Quick Sauté of Zucchini with Toasted Almonds & Pecorino (Adapted from The Red Cat Cookbook by Jimmy Bradley and Andrew Friedman) Serves 4 We’ve served this dish at The Red Cat since our first dinner back in 1999. The most important thing here is to not overcook the zucchini. When cooking it, check it with the back of your hand; get it out of the pan when it’s warm, but not too hot. This will unlock its flavor and...
Read MoreAutumn Cocktail Roundup
These days, cocktails have become as important as dinner, and a good mixologist as valuable as a top chef. Though some revelers are content to sling back beer year round, many enjoy autumn’s produce in their potable (and alcoholic) forms. Think apples, tart cranberries, and fragrant pie spices. Serious bartenders around Manhattan have stepped up, offering out-of-the-ordinary cocktails that make it nearly as enjoyable to drink in this city as it is to eat. Death & Company – Maple...
Read MoreBest Thanksgiving Take-Out 2007
Whether you’re the one making Thanksgiving dinner this year, or a guest at someone else’s table, you don’t have to make everything (or anything at all) these days. Even when eateries close for the holiday, they still make sure you’re well fed… City Bakery (212) 266-1414 3 W. 18th St., nr. 5th Ave. Although this Gramercy bakery is closed on Thanksgiving Day, it offers a catered menu that can be enjoyed at home. Turkey is a given, but their...
Read MoreQ & A With Marc Aumont
Pastry chef Marc Aumont has spent his life in pastry – literally. Growing up in Chamonix Mont Blanc in France, Marc lived in an apartment directly above his father’s chocolate shop, La Gerbe d’Or. There, he spent time honing the craft of both chocolate and pastry. After time spent in France, Marc met chef David Bouley who lured him into opening a bakery in NYC, subsequently Bouley Bakery. As first a consultant and later the executive pastry chef, Marc...
Read MoreGusto’s Pumpkin Pansotti
Chef Amanda Freitag shares a brand new recipe from her kitchen at West Village Italian, Gusto. You can’t get more fall than a pumpkin pansotti with apple cider reduction… Pumpkin Pansotti with Spiced Hazelnuts & Apple Cider Reduction Chef Amanda Freitag (Serves 4) Ingredients for the pasta: 3 cups “00” flour (low gluten flour) ½ tsp. salt 3 eggs ½ tsp extra virgin olive oil ¼ cup semolina flour for dusting Ingredients for the filling: 1 medium or 2...
Read MoreDining Out on Thanksgiving
This year, we give thanks to all of the NYC restaurants who keep their doors open on Thanksgiving, and keep our kitchens free of mayhem and mess. No more must we wait on daunting lines at Whole Foods or slave away all day roasting turkeys. This year, you may want to opt out of an at-home dinner and dine out on Thanksgiving. Our top picks: Prune (212)-677-6221 54 E 1st St.btwn 1st & 2nd Ave Stop in this East...
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