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Edible Events: October 2014

Posted on Oct 2, 2014 in Eating Events, Fall Foods

There are all manner of fun, food events taking place in New York on a daily basis — from lavish, charity-driven galas to crowded, walk-around tastings and an endless array of pop-ups. But unless you have the time and money to party seven days a week, you’ll have to be somewhat discerning about what goes onto your calendar. So here are just a few worthy food celebrations we recommend getting tickets (or making reservations) for now!

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Seasonal Eats: All About Apples

Posted on Sep 30, 2014 in Fall Foods, Seasonal Eats

Forget about squash and pumpkins, because when it comes to produce, sweet and crunchy apples are the ultimate harbingers of fall. After all, who hasn’t gone apple picking in the autumn, bobbed for apples during Halloween, or tucked into a cinnamon-scented, all-American apple pie on Thanksgiving?

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Our New York Fall Favorites

Posted on Sep 29, 2014 in Best Of, Fall Foods

It’s officially fall and that means, corn and heirloom tomatoes are giving way to dark, leafy greens and squash. But that doesn’t need to be as big a bummer as it sounds, especially if you elect to dine at the following restaurants, from recently opened GG’s and White Street, to established favorites, like Il Buco Alimentari and Marlow & Sons, all of which are beautifully transforming autumn’s bounty into some seriously delicious dishes…

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New York’s Best Squash Dishes

Posted on Nov 26, 2013 in Best Of, Fall Foods

You’d be hard-pressed to find a cold weather vegetable that comes in greater variety than winter squash. There’s sweet Butternut, creamy Pumpkin, meaty Acorn and even butter-yellow Spaghetti Squash, its silky strands resembling a freshly cooked plate of pasta. And that exciting versatility is precisely what makes squash such a sought after ingredient at restaurants, so be sure to check out the vegetarian-friendly Pumpkin Tacos at the brand new Mission Cantina, the hand-cranked Butternut Squash Panzotti at Michael White’s elegant Italian steakhouse Costata…

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Our Favorite New Fall Cocktails

Posted on Oct 8, 2013 in Best Of, Fall Foods

Okay, so summer is a season better known for its cocktails (the likes of mojitos and daiquiris), but the flavors of fall lend themselves equally well to standout libations, like cinnamon-scented Negronis, maple syrup sweetened Sazeracs, or Brandy infused with fragrant pears or apples.

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Our Favorite New Fall Dishes

Posted on Oct 1, 2013 in Best Of, Fall Foods

The fun thing about fall is that it’s kind of the best of both worlds. The weather is warm enough to go apple picking without a jacket, yet still cool enough to cuddle up in front of a fireplace come nighttime. And the same thing goes for food. You’ll find the last vestiges of summer produce on menus, integrated seamlessly into heartier dishes alongside the likes of apples, pumpkins, and squash. Here are a few standout plates that we think strike the perfect “start of autumn” balance…

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Parm’s Thanksgiving Hero

Posted on Nov 26, 2012 in Best Of, Fall Foods

Indiscriminately piling leftovers on a hunk of bread is the average Joe’s answer to Thanksgiving leftovers (and not a bad idea at all), but Parm’s iconic sandwich has made an art of the dish with some surprise flavors and textures.  A crusty semolina hero is layered with cranberry sauce, mayonnaise, fried sage leaves, mashed sweet potato puree, hunks of house-roasted honey and garlic turkey breast and a sprinkle of fresh thyme — the perfect accompaniment for a day of football-watching from the confines of your couch or Parm’s counter...

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Dirt Candy’s Corn Grits

Posted on Nov 26, 2012 in Best Of, Fall Foods

Corn is one of summer’s undeniable superstars; picked fresh from the cob and delivered straight from the grill with little more fanfare than a sprinkle of salt and a slathering of butter.  It reappears again — albeit briefly — on the Thanksgiving table, taking the form of Native American dishes, like corn bread or corn pudding.  Thanks to the veggie-adulating eatery Dirt Candy, however, we can appreciate the sweet starch any time of year. Experience corn in multiple forms in Amanda Cohen’s entree of Stone Ground Grits topped with Corn Cream, Pickled Shitakes, Huitlacoche, and a Tempura Poached...

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Chuko’s Brussels Sprouts

Posted on Nov 26, 2012 in Best Of, Fall Foods

It’s no secret that Brussels sprouts are experiencing a serious renaissance in New York City’s food scene.  We’re particularly partial to the Asian-inflected mini-cabbages found at the Brooklyn ramen house, Chuko.  Not your traditional sprouts, these are halved and deep fried before being tossed in a flavorful bath of fish sauce and soy, and liberally sprinkled with a salty/sweet combo of honey roasted peanuts and pickled...

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Good’s Crispy Turkey Scallopine

Posted on Nov 26, 2012 in Best Of, Fall Foods

The comfort food is pretty darn good at this all-American spot in the West Village so we’re excited to see what they do with the flavors of our beloved, turkey-centric holiday.  Post Thanksgiving, we’re still craving the bird, which gets an elegant update with their spin on a Classic Veal Scallopine.  It’s made with Turkey instead, which is pounded, sauteed, and topped with Ricotta Salata and fresh pea shoots, in a zesty, lemon and brown butter...

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Barbuto’s Lamb Ribs with Cranberries

Posted on Nov 26, 2012 in Best Of, Fall Foods

If your idea of cranberries is limited to muffins and jellified sauce that holds its shape in a can, be sure to pay a visit to Jonathan Waxman’s rustic, West Village eatery to experience cranberries as they should be.   While the menu changes frequently, his current obsession with the tart, jewel-like fruit is yielding delicious results.  We’re particularly intrigued by a current special of Costini Di Agnello, juicy Lamb Ribs cooked in the wood-fire oven and anointed with Cranberries and...

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L’Apicio

Posted on Nov 13, 2012 in Best Of, Fall Foods

If you’re bored of the same old same old, try a new joint.  This is New York City afterall and new restaurants open every few hours.   Besides, these guys have a good track record.  What started with Dell’anima, followed by L’Artusi is quickly becoming a thriving  restaurant empire.  L’Apicio is their newest venture, an Italian-inspired eatery with a long, wood far, expansive and super cozy upfront lounge and plenty of dining.  The decor is industrial meets living room — the perfect combination of cool and comfort — with floating black banquettes scattered around the room and sexy, low lighting.   (Come spring, there will be plenty of outdoor seating in the courtyard, too!)  Enough about the space, let’s talk drinks.  These aren’t your average cocktails at all.  Beverage director (and master sommelier) Joe Campanale has devised a creative list...

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Milk & Honey

Posted on Nov 13, 2012 in Best Of, Fall Foods

A pioneer on the cocktail scene, Milk & Honey singlehandedly made old cocktails new and exciting again.  If you’re a cocktail connoisseur, this is your Graceland.  This super stylish, Soho spot with an outpost in London is so cool it actually has members, but non-members can thankfully drink, too.  This season, they’ve got an outstanding selection to choose from, organized by Hot Drinks & Flips. Shorts & Sours, Champagne Cocktails, Pick Me Up’s and more. Where to begin? Hmm… well, we’re digging on the Devil’s Share with Bourbon, Orange, Maple, Lemon and Ginger, and the Bumpkin’s Antidote with Cider, Bitters and Sugar.  Ooh, lest we forget the Hot Drinks, the likes of an Apple Toddy with Calvados, Cider, Honey, Ginger, Lemon and Spices.  What are you waiting for?...

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Heartland Brewery

Posted on Nov 13, 2012 in Best Of, Fall Foods

Restaurant Girl visits Heartland Brewery on her search for the best fall cocktails.

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Seasonal Eats: Digging On Squash

Posted on Nov 7, 2012 in Fall Foods

Some people don’t know this, but you can eat almost every part of a Squash — from the shoots to the seeds, flowers and leaves.  So the next time a big storm hits, you might consider stocking up on a few squash.  Besides, fall is when squash really comes into its own, ripe for roasting, pureeing and whipping into soup. While summer’s ripe with soft squash the likes of zucchini and patty pan, hard-shelled winter squash make for great centerpieces for the dinner table.  Their thick, unique-looking shells protect their insides for months, so you can use them as decor until you’re ready to cook them up.  Their sweet, rich flesh bring a taste of autumn to the table. There’s lots of different types of winter squash, including Kabocha, Turban, Buttercup, and Fairytale Pumpkin Squash, and they’re all used...

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Seasonal Eats: Pumpkins

Posted on Nov 2, 2012 in Fall Foods

For those of you aren’t familiar with our pumpkin obsession, it’s a serious fetish that we indulge in freely this time of year. With November upon us and Halloween past (and sorely under-celebrated this year!), the timing couldn’t be more perfect to savor this fall fruit well into winter.

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Seasonal Eats: Apples

Posted on Oct 24, 2012 in Fall Foods

Did you know there are over 7,500 varieties of apples in the world?  Yep.  You could eat a different kind of apple every day of the year and not make a dent in the possibilities.  Right now, it’s Apple Picking Season, which means a flavorful spectrum of apples.   Sure, you can get those shiny Red Delicious apples all year round, but don’t even bother eating those ’til we’re deep into winter and this season’s juicy crop are long gone. If you can’t get out of the city to go apple picking for the day, you can always head to the Greenmarket where they bring the apple farms to you.  The choices can be overwhelming, so we’ve set up a little guide here for the next time you’re trying to decide which to bake and which to eat.  If you’re...

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Empellon Cocina’s Pumpkin Seed Cake

Posted on Oct 22, 2012 in Best Of, Fall Foods

Dessert isn’t usually the first thing most people think of when going for Mexican food.  Then again, you wouldn’t think an acclaimed pastry chef would open a Mexican joint and leave the pastry department to his wife.  You’ll want to broaden your horizons and save room for dessert at Empellon Cocina.  Alex Stupak pushed the envelope at WD-50 and he continues to do so at his innovative and modern Mexican.   One of the best things they’re serving at the restaurant is a Pumpkin Seed Cake.  What arrives on the plate is a long, rectangular slice of moist, spicy cake, topped with crumble, strawberries, cajeta, and drizzled with brown butter. The final touch is an ice cream quenelle.  Heck, we’d pop in for a shot of tequila and this blissfully complicated sweet...

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Dovetail’s Pumpkin Soup

Posted on Oct 22, 2012 in Best Of, Fall Foods

People have been talking about Dovetail’s Pumpkin Soup for years.  While it’s not technically new, it just keeps getting better with age.   Owner and chef John Fraser made a splash when he first opened his ambitious seasonal American restaurant on the Upper West Side, earning praise and a Michelin star in the process.  This fall, he’s upped the ante on one of his now signature dishes.  This season’s version is a luscious, yet light broth (made with pumpkin juice and whole pumpkin puree), scattered with Pomegranate Seeds, Granny Smith Apple Pearls, and Pumpernickel Croutons for crunch.  The final touch is the unique addition of homemade Marshmallows, spiced with Vadouvan, a French curry blend typically made with onions, shallots, garlic and cardamom.   And if you’re still craving pumpkin come dessert, order a scoop of Dovetail’s Pumpkin Ice...

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Park Avenue Autumn’s Pumpkin & Molasses Cake

Posted on Oct 22, 2012 in Best Of, Fall Foods

This midtown spot not only include a change in the menu but the entire décor and space as well. Park Avenue Autumn is here until late November, with a menu that highlights the season’s best, including Roast Chicken with “Pumpkin Pie”.  Except this year the talented Richard Leach has added a new and exceptional sweet to his dessert menu, a Warm Pumpkin & Molasses Cake.  A stunning arrangement of four components that include a warm and deliciously dense Pumpkin Cake, sweetened with molasses, alongside a a Sour Cream Panna Cotta Bar, and Chilled Molasses...

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