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  • Air’s Champagne Parlor is All About the Bubbly

    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.

  • Where to Celebrate Oktoberfest 2017

    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…

  • Spotlight on the Finalists for the 2017 Vendy Awards

    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

Q & A with Deborah Racicot

Posted on Aug 20, 2008 in Chef Q&A, Chef Q&A Recipes

Pastry chef Deborah Racicot defined herself as one of New York’s finest pastry chefs early on in her career.  With no formal culinary schooling, Deborah Racicot found herself training under such prominent chefs as Claudia Fleming at Gramercy Tavern as well as Richard Leach at Le Cote Basque.   Having grown up in Vermont, Racicot gravitated toward classic  creations with a decidedly creative and refined twist.  Now at Gotham Bar and Grill, she divines a grown up version of...

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Back Forty's Kentucky Kirby

Posted on Aug 19, 2008 in Chef Q&A Recipes, Recipes

By Mixologist Michael Cecconi (Serves 1) Ingredients: 1½ ounces Sazerac Rye 1½ ounces Kirby Cucumber Sour* 3-4 fresh mint leaves To make the cocktail:Combine rye, cucumber sour, and mint in a shaker, add ice, then agitate vigorously. Pour through a julep or other fine mesh strainer into a chilled (five ounce) martini glass. Garnish with a thin slice of cucumber and serve.To make the Kirby Cucumber sour Ingredients: 6 Kirby cucumbers, peeled Lime juice Simple syrup (equal parts sugar...

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Posted on Aug 19, 2008 in Reviews

  If you’re looking for a sign of the times, Convivio is it. 45 Tudor City Place, at 42nd St. (212) 599-5045 Sun.-Thur., 5:30 p.m.-10:30 p.m; Fri.-Sat., 5:30 p.m.-11:30 p.m. Cuisine Southern Italian. Vibe Warm Tudor City haunt. Occasion Business lunch; group dinner. Don’t Miss Dish Four-course prix fixe or the sweetbreads piccata, tuna & caper ravioli, roasted squab. Average Price Appetizers, $13; entrees, $25; dessert, $11. Reservations Recommended.   Sometimes, a restaurant doesn’t really need a makeover. All...

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Elettaria's Marinated Calamari Salad with Ginger-Carrot Vinaigrette

Posted on Aug 14, 2008 in Chef Q&A Recipes, Recipes

By Chef Akhtar Nawab Ingredients: 10 whole fresh calamari 2 ground pepperoncini 2 tbs fennel seed 2 tbs coriander seed 2 limes 4 large carrots 2 oz ginger 4 garlic cloves 1 cup uncooked fresh cranberry beans 1 stalk celery 1 large onion 4 cups water 1 cup olive oil 2 bunches purslane, from the green market 2 whole long peppers 4 sprigs fresh thyme 1 bay leaf, fresh 1 tsp toasted coriander seed 3 green cardomom Preparation:Under cold...

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Gizmo Girl’s Microwavable S’Mores Maker

Posted on Aug 12, 2008 in Gizmo Girl

S’more cravings don’t just hit in the great outdoors.  Besides, some of just aren’t the camping type.  Not a problem: pictured here is the Microwavable S’Mores Maker — a genius little invention that does the messy legwork for you.  With a press of the button, a chocolate-marshmallow sandwich.  Here’s to camping out…in the kitchen. Microwavable S’Mores Maker Care to share your favorite kitchen gizmo? Email...

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Q & A with Michael Lomonaco

Posted on Aug 9, 2008 in Chef Q&A, Chef Q&A Recipes

Local and seasonal ingredients are no longer the exception to the rule, they practically are the rule when it comes to chefs sourcing of ingredents.  But this wasn’t always the case and Michael Lomonaco was a chef far ahead of his time, diligently employing localism at nearly every turn of his career.  After training under Daniel Boulud at Le Cirque, he delivered refined American cuisine at numerous New York institutions, including the 21 Club and Windows of the World.  ...

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Posted on Aug 9, 2008 in Reviews

  605 Carlton Ave., at St. Marks Ave., Brooklyn (718) 942-4255 Tues.-Sun., 5:30 p.m.-midnight; Fri.-Sat., 5:30-1a.m; closed Mondays. CUISINE Modern American cuisine VIBE Romantic neighborhood haunt OCCASION Intimate date; neighborhood dining DON’T MISS DISH Spinach salad; seared diver scallops; lemon almond pound cake PRICE Appetizers, $8-$12; entrees, $14-$29; dessert, $8-$10 RESERVATIONS For parties of six or more   It’s 1 a.m., do you know where your chef is? If you’re a regular at James you do. He’s on the...

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Olana's Grapefruit Parfait

Posted on Aug 7, 2008 in Chef Q&A Recipes, Recipes

By Pastry Chef Katie Rosenhouse Ingredients: Grapefruit Mousseline Pastry Cream•    1 Pint Whole Milk•    125 grams granulated sugar•    1 Vanilla bean•    1 egg yolk•    1 whole egg•    30 grams cornstarch•    30 grams butterMethod: Bring milk, sugar, vanilla, and cornstarch to a boil. Slowly whisk the hot liquid into the eggs to temper them. Finally, whisk in the cold butter, and strain into a plastic container. Segment 4 grapefruits, and soak in Absolute...

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Gizmo Girl’s The Radio Control Snack Float

Posted on Aug 7, 2008 in Gizmo Girl

When paddling to the side of the pool is just too much effort on a lazy summer Sunday spent in the pool, the Radio Control Snack Float will come to your rescue.  It holds up to five drinks and leaves enough room for a crunchy snack in the middle.  With your remote control, you can steer your beverages right up to your float.  Poolside service at its best. The Radio Control Snack Float Care to share your favorite kitchen...

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Centro Vinoteca's Roasted Red & Yellow Pepper Goat Cheese Involtino

Posted on Aug 7, 2008 in Chef Q&A Recipes, Recipes

Created by Executive Chef Anne BurrellIngredients: 2 each red and yellow bell peppers 1- 1 ½ logs goat cheese at room temperature 1 tablespoon crushed red pepper 1 tablespoon Pimenton (smoked Spanish paprika) Kosher Salt  2 Tablespoons chopped chives Instructions:1.    Preheat a broiler or grill.  Place the peppers on the grill and cook them until they are BLACK on the outside.  Yeah that’s right BURN THEM!  When the peppers are black on all sides remove them from the heat...

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The Little Owl's Raspberry Beignets

Posted on Aug 6, 2008 in Chef Q&A Recipes, Recipes

By Chef and Owner Joey Campanaro 1st make this yeast dough with the following recipe. Then take 2 pints of raspberries and coat them with sugar. Wait until the berries macerate. When they become juicy, you will use this mixture to fill the donuts. Yeast dough: 3 cups warm water 4 tbsp. molasses 4.5 oz fresh yeast 3 tsp. olive oil 8 cups all purpose flour After you have made the dough, allow it to rise in a warm...

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Q & A with Kurt Gutenbrunner

Posted on Aug 6, 2008 in Chef Q&A, Chef Q&A Recipes

Chef & restaurateur Kurt Gutenbrunner has produced a trio of successful restaurants in the city — Cafe Sabarsky, Blaue Gans, and Michelin-starred Wallse — and made Austrian cuisine mainstream in the process.  He’s trained in some of the world’s finest kitchens, including Munich’s Tantris, and trained with such esteemed chefs as David Bouley.  Mining his Austrian upbringing, Gutenbrunner modernizes and lightens traditional Viennese cuisine with such dishes as halibut with cucumber, dill and chanterelles, and wild striped bass with...

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Posted on Aug 5, 2008 in Reviews

Paradise found in a bowl of soba noodles. 241 Church St., at Leonard St. (212) 925-0202 Tues.-Sun., 5:30 p.m.-midnight; Fri. & Sat., 5:30 p.m.-1 a.m; closed Mondays. CUISINE: Taste of Tokyo VIBE Hip, tranquil Tribeca haunt. OCCASION Intimate date; business dinner; serious noodle endeavors. DON’T-MISS DISH Homemade tofu; Matsugen special soba; inaka soba with goma dare sauce; grapefruit jelly. PRICE Appetizers, $9-$65; entrées, from $12; desserts, $9-$14. RESERVATIONS Recommended   The last time I ate food cooked by the...

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Greenmarket Profile with Dancing Ewe Farm

Posted on Aug 3, 2008 in Gourmet Gossip

Ricotta’s light and fluffy texture makes it the perfect complement to summer salads or locally grown tomatoes — quickly becoming available in greenmarkets and grocery stories alike.  Some of the best ricotta around can be found at Union Square Greenmarket. Dancing Ewe Creamery, situated near the Southwest corner of the market, offers a  number of tasty local versions of Italian cheeses, including both cow and sheep’s milk ricotta. Back in 2000, Jody Somers bought a dairy farm and had...

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Greenmarket Profile with Rockefeller Plaza Greenmarket

Posted on Aug 2, 2008 in Gourmet Gossip

A midtown lunch often evokes images of a business lunch meeting or grabbing a gyro from your corner street cart, but  is usuallyWith so many business suits, laptop cases, grey sidewalks and tall, grey buildings in Midtown, most people would be hard pressed to believe that a plentiful greenmarket, on par with Union Square, lies in the center of it.  Midtown is known for its quick and easy food carts, not its fresh produce. To disprove that myth, walk...

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Public's Yuzu Cheesecake

Posted on Jul 31, 2008 in Chef Q&A Recipes, Recipes

By pastry chef Ellen Mirsky(Serves 6) For the yuzu cheesecake: 1/2 lbs soft cream cheese 1 tbs  yuzu ½  tsp vanilla 2 ¼  oz sugar  2 oz crème fraiche 3 oz heavy cream 1 3/4 sheets gelatin (bloomed) Directions: 1. In a mixer (such as Kitchen Aid), whisk the cream cheese, yuzu, vanilla, sugar, and crème fraiche together till it is soft and creamy.2. In another mixer bowl, whisk the heavy cream to soft peak and place the bowl...

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New York’s Finest French Fries

Posted on Jul 31, 2008 in Best Of

Pommes Frites 123 2nd Avenue Btwn.  7th Street and St Mark’s Place (212) 674-1234  Piled in paper cones, these twice-fried potatoes serve as the foundation for twenty-five different sauces, ranging from Vietnamese Pineapple Mayo to Irish Curry.  Leave your calorie counter at the door and indulge in the frites with poutine. Topped with Canadian-cured cheddar and doused in rich chicken gravy, it requires a fork and a brave soul to down an order in one sitting. Rare Bar...

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24 Prince's Pork Brine

Posted on Jul 29, 2008 in Chef Q&A Recipes, Recipes

By Chef Nikki Cascone of 24 Prince/Top Chef Chicago(For 4 chops or small loins) “Now that the warmer weather is upon us and grilling can become a regular routine in our menu options, here are some easy tips for success.  I love grilling pork; the flavor and texture from the grill only accentuates its sweet flavors.  Using lean and organic cuts can be very healthful as well. There are great pork farmers that can be easily accessed at places...

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