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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
Choptank – Reviewed
*** – Three Stars Address: 308-310 Bleecker St., at Grove St. Phone: (212)675-2009 Cuisine: Chesapeake seafood Vibe: Refined neighborhood joint Occasion: Oyster binge; Casual date; Group dinner. Hours: Seven days a week. Dinner, Sun-Wed, 5:30p.m.-12a.m., Thu-Sat, 5:30p.m.-2a.m. Don’t Miss Dish: Arctic Char; Fried chicken; Bay leaf sorbet. Average Price: Appetizers, $10 ; Entrees, $20; Dessert, $7. Reservations: Reservations recommended. Capsule: Fine fish shack fare & terrific fried chicken in the West Village You used to have to wait...
Read MoreBenoit's Pumpkin Soup
By Executive Chef Pierre Schaedelin(Serves 4)Ingredients: 2 ¼ lbs pumpkin 1 onion 1 leek 2 cups low-sodium chicken broth 2 tbsp. butter 1/3 cup whipping cream, chilled 1 tbsp. olive oil Salt and pepper Procedure: 1. Discard the pumpkin seeds and fibers. Peel the pumpkin with a large knife and discard the skin. Cut the pulp into small pieces. 2. Peel the onion and cut it into thin strips. Trim the leeks and outer leaves of the leek, and...
Read MoreChocolate Fondue Set
There’s something inherently sexy about chocolate, especially warm, melted chocolate. Instead of buying your annual box of truffles or going out for one of those romantic dinners with special menus, you could celebrate Valentine’s Day over fondue. This romantic red fondue set (pictured right) is perfect for couples with different chocolate habits — he’s the milk chocolate type, you’re the dark chocolate kind. All you need is chocolate, wooden sticks, and dippables. Once you’re chocolate’s melted, you can dip...
Read MoreQ & A with Bar Blanc Bistro's Sebastiaan Zjip
Some restaurants just need a little time to grow up. That was certainly the case with Bar Blanc Bistro. When it first opened, the restaurant was called Bar Blanc and the chef was Cesare Ramirez. The space was stunning, but the food proved inconsistent and overpriced. Now, it’s called Bar Blanc Bistro and the chef is Sebastiaan Zjip, who’s determined to reinvent the cooking’s reputation and lower the prices. Chef Zjip, a Bouley protege, got his start washing dishes...
Read MoreDIY Valentine's Day Sweets – No Experience Required
This is one of those rare holidays where homemade gifts really are more special, especially if they’re edible. Anybody can buy a box of chocolates or chocolate-covered strawberries. Wouldn’t it be sexier if you made your own for your Valentine? We think so, so we’ve come up with a few suggestions that require very little experience in the kitchen… Few desserts are as easy or satisfying as chocolate mousse. All you need is two ingredients: Chocolate and Water. Yes,...
Read MoreL'Artusi's Buttermilk Panna Cotta with Caramelized Citrus
By Executive Pastry Chef Katherine Thompson (Serves 8) Ingredients 2 cups Heavy Cream 1 Vanilla Bean, split, scraped 1/4 cup Sugar Pinch of salt 3 1/2 gelatin sheets, bloomed in a cup of cold water to cover, squeezed dry 2 cups Buttermilk 1 cup Sugar 1/2 cup Water 2 cup Orange Juice 3 Blood Oranges, pith removed, sliced into 1/4″ thick rounds 3 Oranges, pith removed, sliced into 1/4″ thick rounds Procedure: 1) Heat heavy cream, vanilla bean, sugar,...
Read MoreThe Food Pod
This strange gadget looks like it’s better suited to the space age, but it’s a life savior in the kitchen. It’s called the “food pod” and it’s great for boiling, blanching, and steaming anything. Say you want to boil some eggs, perhaps 12 at once, which is what the pod holds. Simply place the eggs inside the pod and put the pod into the pot of boiling water. You already avoid the potential of cracking and egg as you...
Read MoreTasting Talent in The Goodie Bag
You know how when you eat something alone in the kitchen it’s almost like it never happened? (Those calories don’t really count because no one saw you do it.) The only drawback is that no one got to share it with you either. There’s no one sitting across the table to delight in the divinity of dessert, no one to to convince, “You’ve got to try this.” There’s also less fanfare for the chef who made it. You swooned...
Read MoreBest of – NYC's Bodegas & Beyond
RG Writer – Agatha Khishchenko We take our bodegas just as seriously as we take our restaurants. No one wants to waste time or money on a mediocre meal. There are a lot of great finds, but these are our favorites and they all meet our three requirements: 1. Spice and flavor, regardless of region. 2. Operate out of a bodega or small, relatively unimaginative space. 3. An entire meal costs less than $10. Punjabi Deli Address: 114 East...
Read MoreAldea's Shrimp Alhinho
By Chef/Owner Georges Mendes(Serves 8) Ingredients: 2 shrimp heads ½ onion, sliced thin ½ fennel, sliced thin 2 celery ribs, sliced thin 5 shallots, sliced thin 3 cloves garlic, crushed 1 tbsp. fennel seed 1 star anise 1 tbsp. saffron (turmeric is a worthy substitute for those on a budget) ½ c brandy ½ c pernod 1 tsp. butter 1 tsp. tomato paste water (to cover) 2 sprigs tarragon 2 sprigs parsley canola oil .2% percent of finished sauce...
Read MoreDivided Pan
My least favorite thing about cooking is dirty dishes. Which is why sink is always filled with dirty pots, pans, strainers, and spoons. I’m not the best chef in the world, but even simple meals require a few essential tools. How great is this pan? It’s divided into two sections to cook two dishes at the same time. One, it cuts time. Two, it cuts cleaning. It practically screams egg and bacon, which also means only one pan to...
Read MoreRye – Restaurant Reviewed
*** – Three Stars Address: 247 South 1st., nr. Roebling St. (Williamsburg) Phone: (718)218-8047 Cuisine: American Vibe: Timeless neighborhood haunt Occasion: Group dinner; Date; Bar bites. Hours: Seven days a week. Dinner, Sun-Thu, 6p.m.-11p.m., Fri & Sat, 6p.m.-12a.m. Don’t Miss Dish: House-smoked sturgeon; Duck confit; Meatloaf; Average Price: Appetizers, $15 ; Entrees,$20 ;Dessert, $9. Reservations: Reservations recommended. Capsule: A neigborhood restaurant worth venturing out of your own for in Williamsburg. Have you ever envied a neighborhood for their...
Read MoreYour Guide To Valentine's Day
If you haven’t done so already, you might want to nail down your Valentine’s Day plans. ( Ladies, don’t depend on your significant other to plan ahead.) Whether you’re looking for a romantic night out, a low key evening, or a cocktail and dessert, there are lots of creative options that won’t make either of you cringe. Since Valentine’s Day falls on Sunday this year, you can celebrate your love over brunch. Prune (DIY Valentine’s Day) Address: 54 East...
Read MoreDirty Little Secrets – The Critics' Kryptonite
Most food writers (myself included) would like you to think we only eat fancy, fresh food. That we only eat food prepared by great chefs or from the best street carts. We don’t. We binge after “review” dinners. We sneak into the kitchen late at night and dip into a carton of ice cream, a bag of tortilla chips, and order pizza at two in the morning. I have a torrid relationship with Ben & Jerry and that crack...
Read MoreJane's Wild Mushroom Risotto
By Executive Chef Glenn Harris(Serves 4) Ingredients: 8 crimini mushrooms (quartered) 12 shitake mushrooms (no stem, cut in half) 3 clusters oyster mushroom (no stem) 3 quarts vegetable stock 1 clove garlic (sliced) 1 white onion (small diced) 10 oz Arborio rice 1/4 bunch of thyme 4oz taleggio cheese 6oz white wine 1/4 bunch parsley (chopped) 1 Tb. White truffle oil Procedure: 1) In separate bowls toss mushrooms with little olive oil, salt, andpepper. Roast mushrooms in oven...
Read MorePasta Vision
Boiling pasta is not quite as easy as it sounds. Yes, you boil water, add a dash of salt, add pasta, drain, and serve. But leave it in for a minute too long and you’ve got mushy, overcooked noodles. As most Italians can tell you, al dente pasta is an art and a precisely timed one. This pasta cooker (pictured right) has a timer, so you don’t have to hover over a pot or scald yourself testing noodles. Just...
Read MoreBrooklyn Brewed
Brooklyn has come a long way over the last few years. Nowadays when you visit New York, you ought to explore Brooklyn too. Especially when it comes to food. food. If you want homemade sausage, there’s Faicco’s. If you want local mozzarella, there’s Caputo’s or organic ice cream, there’s Blue Marble Ice Cream. Brooklyn’s also responsible for producing distinguished beers and wines. Yes, even wine and you don’t have to be in Brooklyn to drink them either… Six Point...
Read MoreFavela Cubana's Ropa Vieja
By Executive Chef Oscar Santana(Serves 4-6) Ingredients 2 1/2 pound of skirt steak 2 bay leaves 1 sliced carrot 2 white onions cut in stripe 1 table spoon of dry oregano 1 medium red pepper sliced fine 1/2 cup of green olives pitted 2 chopped garlic cloves 2 table spoon of olive oil 2 cups of red wine 1 tea spoon of ground cumin salt and pepper Procedure: 1) Place the meat, bay leaves, carrot, 1 onion and oregano...
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