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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

Restaurant Recession Deals & Steals

Posted on Mar 8, 2009 in Gourmet Gossip

It’s the only upside to a down economy- restaurants around town are coming up with all kinds of deals to draw in the guests.  From prix fixe, buy one get one free, reduced prices, wines, and lots of other deals, we’ve combed the city to find some of the best recession specials. Halfsteak at Craftsteak85 Tenth Ave., btwn. W. 15th St. & W. 16th St.(212) 400-6699www.craftrestaurant.comEvery weekday the cafe at Tom Colicchio’s steakhouse ingeniously morphs into the terrifically affordable...

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Fridge-Free Chill

Posted on Mar 5, 2009 in Gizmo Girl

There’s nothing worse than a lukewarm glass of wine or beer bottle.  And we’ve all been to a party where there isn’t enough fridge space.  Even worse, maybe it was your party. That’s not going to happen again because I just discovered the Cooper Cooler.   The cooler can chill a can from room temperature to 43 degrees in just one minute.  Bottle of wine? 3.5 minutes.  Yes, we timed it.  All you need to is add ice and...

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Q & A with City Bakery's Maury Rubin

Posted on Mar 4, 2009 in Chef Q&A, Chef Q&A Recipes

The secret of City Bakery’s hot chocolate will apparently remain a secret.  At least until owner Maury Rubin is — god forbid — dead.   Ironically, Maury Rubin is an accidental baker and restaurateur.  In fact, a two-time Emmy award winner for his work as a television sports producer and director.   But a pastry class in France changed all that. Now, there’s not only a City Bakery in New York, but LA’s got one of their own.  And we’ve got...

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La Fonda Del Sol

Posted on Mar 3, 2009 in Reviews

The back room is the place for a full, leisurely meal at La Fonda del Sol.   CUISINE: Modern Spanish VIBE: Buzzing midtown hub OCCASION: Business lunch; after-work tapas; group dinner DON’T-MISS DISH: Grilled calamari, pumpkin seed-crusted lamb, suckling pig, Mexican chocolate cake AVERAGE PRICE: Appetizers, $9; entrees, $28; desserts, $9 RESERVATIONS: Accepted Josh DeChellis has bounced around a bunch over the past few years. He’s what I call a restaurant drifter, a chef with no home. It all...

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Restaurant Week Extended

Posted on Mar 2, 2009 in Gourmet Gossip

The phrase “Restaurant Week” is being used pretty loosely these days.  Winter Restaurant Week became Restaurant Month and it looks like it’s not going anywhere, at least until Friday, March 20th (the first day of Spring.)  A whopping 130 restaurants will be participating, lunch for $24.07 and dinner for $35.00. And this year, it’s a whole new Restaurant Week.   The good ones aren’t offering B list menus, most are serving dishes from their regular menu.  The best deals? ...

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Recession Proof Baking Tips Part 3

Posted on Mar 1, 2009 in Recession Proof Baking Tips

If it were easy to make ice cream, we’d all be dreaming up flavors in the middle of the night. The kitchen would be a much more dangerous place.  But it’s not easy without an ice cream machine.   Believe me, I’ve tried everything from ice cream in a bag to ice cream in a coffee can.  Not to mention beating a tray of frozen custard, which amounts to nothing more than slush. But I discovered the magic of the...

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Rouge Tomate's Spinach Almond Pesto Spread

Posted on Feb 26, 2009 in Chef Q&A Recipes, Recipes

By Executive Chef Jeremy Bearman (Serves 2, or enough for 4 slices of bread) Ingredients 5 bunches, about 2 ½ lbs. Cleaned Spinach (Savoy or Bloomsdale) 1 cup of toasted almonds 1/2 cup, about garlic cloves, blanched 1 cup of toasted almonds 1/2 cup extra virgin olive oil salt & pepper to your taste Preparation· Pre-heat an oven to 300˚F.  ·Put a large pot of salted water on the stove for blanching the spinach and garlic. ·Take a large container...

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C-Cap Benefit 2009 at Pier Sixty

Posted on Feb 26, 2009 in Gourmet Gossip

Last night, New Yorkers gathered to raise money for the Careers through Culinary Arts Program (C-CAP).  Their mission?  To provide underserved high school students with culinary training, jobs, and scholarships.  Restaurateur Drew Nieporent (Nobu, Corton, Tribeca Grill) was honored for his contributions to C-CAP.   Attendees tasted dishes from thirty-six chefs at the city’s top restaurants, who were assisted by over 60 C-CAP culinary high school students.  This was one tasting experience that was hard to beat- where else can...

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Automated Spice Rack

Posted on Feb 25, 2009 in Gizmo Girl

As we near the final stretch of winter, you might want to seize the last of stews, chili and even hearty soups.   And this automated spice rack practically begs for simmering pot.   You just mount the rack above your stove or sink.  It’s get better — each container dispenses a perfectly measured 1/4 teaspoon.  So you can control how spicy or salty you want your food.  At $36.95, you’re well on your way to becoming a top chef....

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Q & A with Bryan Calvert

Posted on Feb 24, 2009 in Chef Q&A, Chef Q&A Recipes

Bryan Calvert is a family man – he named his restaurant after his great-grandfather and followed in his footsteps as a chef.  He also works really close to home – in fact, right below his Prospect Heights apartment. He runs and owns James with his wife and business partner Deborah Williamson.  It’s their first restaurant together.   An alumni of Union Pacific, Calvert worked for several years at Bouley.  Factor in being a private chef for Annie Liebovitz and owning...

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Where To Celebrate National Pancake Day

Posted on Feb 24, 2009 in Gourmet Gossip

Forget your breakfast blueberry muffin for breakfast, lunch sandwich or even supper slice, today it’s all about pancakes.  Because it’s National Pancake Day and hear are some of the city’s best options.   If you’re a fruit in your pancakes kind of guy/girl, head for Clinton Street Baking Company.  They serve up a stack with your choice of wild Maine blueberries or bananas and walnuts.  Just don’t skip the maple butter topping. You can get anything imaginable in your...

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Posted on Feb 24, 2009 in Reviews

Apparently the city needs one more pizza joint. 230 Ninth Ave., at 24th St. (212) 243-1105 Dinner, Tues.-Sat., 5-11 p.m.; lunch, Tues.-Sat., noon-3 p.m. Closed Sun. & Mon. CUISINE Pizzeria VIBE Casual Chelsea chaos OCCASION Group dinner, neighborhood bites DON’T-MISS DISH Pizza bianca, pizza flambé, chocolate breadcrumb torte PRICE Appetizers, $5; entrees, $15; dessert, $5. RESERVATIONS  Not accepted There must be as many pizza ­places in NYC as there are ATMs. And ­everyone’s got a favorite slice. Talk about...

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Recession-Friendly Baking Tips

Posted on Feb 23, 2009 in Recession Proof Baking Tips

Yep, times have changed and we’re rolling with the punches.  We’re back with our new “Recession Friendly Cooking Tips” column.  This week, we’re all about baking… Occasionally, we’ll run into a recipe that calls for a some obscure or pricey ingredient, and I don’t want to invest in something I’m only going to use once.  No worries.  Here’s a few substitutions that don’t affect the outcome. *Try replacing one cup of buttermilk with one cup of whole milk mixed...

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Oscar Cocktails — Buddakan's Fate Cocktail

Posted on Feb 19, 2009 in Recipes

Designed by Jon Rothstein for Kate Winslet’s character in The Reader Ingredients: 1½ oz. St. Germain ½ oz. Orange Juice ½ oz. Pineapple Juice 1½ oz. Prosecco Preparation: 1) Combine St. Germain liqueur, orange and pineapple juice. 2) Top with Prosecco sparkling wine. 3) Serve in a martini glass. Buddakan Address: 75 Ninth Ave., at 16th StreetPhone:...

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Foolproof Sushi Rolls

Posted on Feb 18, 2009 in Gizmo Girl

Ever want to play sushi chef once in awhile, but can’t make a decent roll to save your life?  Rolling sushi is not my forte.   This sushi maker requires nothing but creativity and fresh fish.  So imagine whatever roll you’ve ever wanted to eat, then stuff the middle barrel with sushi rice, fish and fillings.  Close it up and out comes a flawless roll. You can even switch out the seaweed with soy paper for novelty’s sake.  Guests...

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Q & A with Johnny Iuzzini

Posted on Feb 17, 2009 in Chef Q&A, Chef Q&A Recipes

It’s been over a year since we interviewed Johnny Iuzzini, and he’s been very busy.  Since then, he’s published a new cookbook, Dessert Fourplay, and taken on a second career. Iuzzini’s isn’t just the pastry chef at Jean-Georges, which would be a full-time job for most everyone.  He’s also been studying the art of cocktail making at PDT cocktail bar.   He’s even got plans to open his own cocktail bar.  For now, he’s perfecting the dessert quartet at...

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Bar Breton

Posted on Feb 17, 2009 in Reviews

Brunch is more like it at Bar Breton. 254 Fifth Ave., near 29th St. (212) 213-4999. Dinner: Sun.-Thu., 4 p.m.-11 p.m.; Fri.-Sat., 4 p.m.-midnight; brunch: Sat.-Sun., 10 a.m.- 4 p.m. CUISINE: Casual French bistro VIBE: A bit like home OCCASION: Brunch, casual date DON’T MISS DISH: Croquettes de bacalao, Chelsea buckwheat galette, Mont Saint-Michel galette, Red Eye cocktail PRICE: Appetizers $11; entrees $21; desserts $7 RESERVATIONS: Accepted I think Bar Breton should change its name to Brunch Breton. Even...

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Hope and Fairness for Valentine's Day

Posted on Feb 13, 2009 in Eating Events, Gourmet Gossip

Valentine’s Day isn’t just about chocolate and roses.  It’s about giving and this Valentine’s Day, from 3-5pm, the Global Giving Circle will be holding a special chocolate tasting at Sidebar near Union Square. The event will benefit the efforts of Project Hope & Fairness, which supports African cocoa farmers and their families.  Tickets start at $25 each, and will contribute to the building of a well and measuring scales for an African village. $25 will also get you a...

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