There’s a new foodie destination in town, and it’s like nothing you’ve ever seen. Welcome to NYC Le District, a massive gourmet French food playground that you’ll get absolutely lost in. It is similar in size and style to the well-known Italian marketplace, Eataly, boasting specialty food stations with fresh and prepared foods, two restaurants, a bar, as well as casual dining seating but with a modern, classy French vibe.
Located at Brookfield Place in Downtown Manhattan, this bustling gourmet food hall offers a bounty of French-inspired cuisine ranging from imported coffee and pastries, to fresh produce and handmade pasta and sauces. They also offer a vast array of other imported items including French-made condiments, gourmet salts, cheeses, specialty meats, fish, and charcuterie.
Owner Peter Poulakakos and his partners opened Le District in the Financial District, which has seen a revival with the opening of many new businesses, shops, and restaurants at a steady pace. The newly built September 11th Memorial and Museum has also attracted more tourists to the area, making this a prime spot to open a gourmet food market. They have created a French cultural dining experience with a community feel, similar to the small local markets you would find in France, except with specialty areas for customers to experience and explore all under one roof, which always have to be in a good condition, but that is arranged easily with a roofing company you can try here.
I had the recent opportunity to have an intimate conversation with Trevor Kunk, Chef de Cuisine of Blue Hill New York about their history, philosophy, cuisine and thoughts on their recent James Beard Award for Outstanding Restaurant 2013.
Trevor Kunk, Chef de Cuisine
We sat in the charming back patio garden room as he told me the story of the Barber Family, Blue Hill Farm, his Southern Florida upbringing and Culinary Institute of America training, and how he found his culinary calling at of one of New York’s most premiere farm-to-table restaurants. When I asked him what he thought made Blue Hill win this most distinguished and notable award, he simply stated, “we consistently produce delicious, fresh food.” After our conversation, it’s clear to see why.
With over 138 acres in Great Barrington, Massachusetts, Blue Hill Farm has been in the Barber family for three generations and served as the inspiration behind both Blue Hill restaurants. Blue Hill Farm was originally a dairy, and was converted into a cattle farm by the Barber’s grandmother Ann Marlowe Straus, in the 1960s. She believed strongly in preserving land and connecting great farming and delicious food, which she passed on to them. Dan began farming and cooking for family and friends at the farm, and it is there that grew passionate about locally grown and seasonal produce.
Blue Hill Farm
In 2006 the brothers decided to redesign Blue Hill Farm back to its original form, and brought in local farmer Sean Stanton to manage the land. The farm is home to chickens, pigs, dairy cows, and laying hens, supplies the restaurants with vegetables and grass-fed meats.
Blue Hill New York Outside Menu
BLUE HILL NEW YORK
In 2000, Blue Hill New York opened in Greenwich Village, New York City. A small intimate space, the restaurant occupies a historical “speakeasy” near Washington Square Park. It is both elegant and casual, serving seasonal American cuisine that celebrates the delicious offerings from the Hudson Valley.
Blue Hill’s menu highlights local food, cocktails, beer and wines from regional Tri-State artisanal producers. The majority of the ingredients come from nearby farms, as well as Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture, located in Pocantico Hills, NY.
Blue Hill Fresh Organic Food
In addition to Blue Hill’s a la carte menu, they also offer a 5-course Farmer’s Feast and a 7-course extended Farmer’s Feast, bothinspired by the week’s harvest, and have a regular seasonal menu that changes depending on what produce, poultry, meats and seafood are in season to offer the freshest foods possible. Asparagus, Rhubarb, Radishes and Fiddlehead Ferns are abundant on the current Spring menu, which will change as soon as the weather warms up to Summer months, bringing in a flux of new seasonal fruits and vegetables to feature.
They offer a variety of fresh and locally sourced Farm Snacks such as Blue Hill Farm Yogurt, Parsnips, Beets and Oats or the “Farm Bar” served with Goat Cheese and Strawberries. There are plenty of gorgeous, creative appetizers to start the meal too: Chilled Asparagus Soup with Pickled Green Garlic, Walnut Bread and Sorrel; Emu Egg Pasta; or Stone Barns Butterhead Lettuce Salad with Fiddlehead Ferns, Pickled Cauliflower and Hazelnuts.
They serve Raven and Boar’s Pig year around, but their Hudson Valley Chickens are only served from May through November when their pasture raised chickens are in their prime and able to run around and feed outside. They serve local shellfish such as Shrimp and Squid with Spring Vegetables and fresh Tarragon; Grass-Fed Lamb with Asparagus, Knotweed and Alliums; and Rotation Risotto with 12 local grains and seeds made with Brassica Puree and Chocolate Wheat. Desserts are also made with fresh fruits and ingredients from surrounding farms –Olive Oil Cake with fresh pears, brown butter and toasted almond ice cream and a Chocolate Bread Pudding made with salted caramel, pine nuts and cocoa nib ice cream are a few house specialties.
Their cocktails and bar menu mimic the culinary program and support local farms by using NY State and domestic distilleries, wineries and ingredients from Blue Hill Farm and local Hudson Valley farms. They make their own bitters and sweet vermouth in-house, and have a ‘bartender garden’ where they grow their own herbs and plants, including wormwood used to infuse vodka, which is then muddled with fennel and chartreuse to create their own absinthe.
Blue Hill at Stone Barns
BLUE HILL AT STONE BARNS CENTER AND BLUE HILL CAFE
Blue Hill at Stone Barns opened in Spring 2004, within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The Barbers created the Stone Barns Center, a farm and educational center, to help carry through their mission for local and sustainable food.
Sourcing from the surrounding fields and pasture, as well as other local farms in New York, Pennsylvania, and Massachusetts, Blue Hill at Stone Barns is an elegant restaurant that highlights the abundant resources of the Hudson Valley. There are no menus there, instead guests choose from a variety of fresh daily ingredients from the field and market.
Blue Hill Stone Barns Dining
Blue Hill Café offers light snacks, farm-fresh lattes and other locally grown and baked goodies, available to eat in the courtyard or take on a walk around the farm.
Blue Hill Cafe
Shop for seasonal jams and pickles, rhubarb jam and pickled sunchokes in the Spring or apple butter and pickled cucumbers in the Fall. You can also shop for Blue Hill Farm Market items online.
Blue Hill Sheep
The non-profit Stone Barns Center offers plenty of cooking classes and demos using local seasonal ingredients taught by well-known chefs and food artisans. You can also try your hand at some of their fun farm activities such as hands-on egg collecting, ice cream making, foraging for wild plants, making natural herbal remedies or maple tapping on the farm.
Stone Barns Center
Visitors can also get a behind-the-scenes insider’s tour of Stone Barns, or attend one of their special events centered on farming and agriculture, such as the Sheep Shearing Festival in April or the Young Farmers Conference held in 2012. Check out this great video about Stone Barns Center’s mission to support a healthy and sustainable food system.
Blue Hill New York
Blue Hill New York is open for dinner 7 days a week, and also hosts elegant events and private parties at its two restaurant locations and off-site venues. Whether it’s a trip to the farm or an elegant dinner in the city, Blue Hill certainly has earned its James Beard title for Outstanding Restaurant without a shadow of a doubt.
Blue Hill is a longstanding member of the NYS Restaurant Association (since joining in 2000), and is grateful for all the positive work NYSRA does to support their restaurants and businesses.
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Blue Hill New York
75 Washington Place
New York, New York 10011
T 212 539 1776 (reservations and general information)
F 212 539 0959
There were two new star exhibits at the International Restaurant and Food Service Show of NY at Jacob Javits Center in NYC this year, with a focus on new food trends and local NY State food producers. The new Food Trends Experience was a grand display and tasting adventure providing access to over 75 new products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, fusion, hot flavors and more from 115 new companies. Presented within the show, the Food Trends Experience was a great way for attendees to see, taste, discover and learn about the new culinary innovations that inspire creative and fresh menu ideas, delight customers and drive profits for 2013 and beyond.
Within the Food Trends experience was a specialty Pride of New York Marketplace displaying food, produce, agricultural products and beverages from local farmers, food producers and manufacturers from New York State. This area of the show gave attendees an opportunity to meet New York’s farmers and producers face to face and sample all the goods it has to offer, while at the same time promoting local businesses and with a goal of stimulating the agriculture industry in New York state.
The Pride of New York State Pavilion was highlighted this year in an effort to make consumers more aware of their local food producers and help increase the consumption of nutritious, locally grown and produced foods, which all leads to strengthening local agriculture and improving health and promoting regional food system awareness in New York State. The benefits of buying and consuming local foods is no secret; exceptional taste and freshness, a healthier and more well-balanced diet, environmental protection by reducing fuel consumption, preserving farmland by keeping local farms in business and preserving valuable open space, and strengthening the local economy by supporting local farms and food processors in New York state, thereby creating more jobs and stimulating economic growth in local residents and communities.
The local vendors were proud to present their rich and diverse array of quality products such as locally grown produce, syrups and sauces, cheese, honey, meats, pasta, wine and baked goods. Some of the notable NY State local goods exhibited at the event were:
The show also presented a half-day Farm-to-City Expo – “Growing the Local Food Economy: Trends, Infrastructure and Purchasing” which provided food businesses, organizations and local food system advocates the opportunity to learn more about public and private government initiatives designed to meet the large and growing demand for locally produced foods and beverages. The forum was an example of the Governor Cuomo’s continuing efforts and support for growth in the New York State agriculture industry, with a goal of connecting local food producers, processors and buyers in order to strengthen and create new markets.
Opening remarks for the forum were provided by Empire State Development (ESD) President, CEO and CommissionerKenneth Adams, and the panels included prominent leaders in the NY food industry and city and state officials from the New York State Department of Agriculture and Markets and the New York City Council with speakers from Christine Quinn’s team. The three panels focused on important topics around Infrastructure, Institutions and Restaurants; where the panelists discussed their challenges, best practices and dedication to purchasing food and beverages mainly from local farms, producers and manufacturers in and around New York City, and how buying local has improved the quality of their businesses as well as raise the bar for their customers while supporting the local economy.
The show was great success and had many other highlights worth mentioning including the The US Pastry Chef Competition, where 20 rising stars of the pastry world that were selected to compete for the coveted title, US Pastry Chef of the Year. The theme for this year’s competition was “Women”.
Pastry Chef Ben Shelton from PreGel America took home top honors for his gorgeous showpiece (see above) with an apple symbolizing ‘temptation’.
Daniel’sSandro Micheli took second,
and Maura Metheny from Norman Love Confections took third.
Salvatore Settepani from Pasticceria Bruno Bakery was an honorable mention. Florian Bellanger also received the Lifetime Achievement Award.
and a specialty desserts section sponsored by Paris Gourmet
and the Culinary Demonstration Theatre with live cooking demonstrations by several prominent and celebrity Chefs from Hell’s Kitchen, Big Brother, Miya’s Sushi, Chopped and more.
All Content & Photographs are property of Kristen Hess/The Artful Gourmet, Copyright 2013. Please do not use, share or distribute without my permission, and if you do want to share please add a link back to my website and the original post.
Last week I attended the International Restaurant & Foodservice Show in New York City, an annual event put on by the New York State Restaurant Association. The show took place in the massive Jacob Javits Center and was a mecca of amazing food, restaurant interiors and equipment, local and artisan food vendors, master chefs, professional restaurant marketing experts and industry speakers. Highlights of the show were: the New York Wine Expo showcasing some of the top wineries and wine producers from around the world, the Japan Pavillion showcasing the latest equipment, liquors, foods and cooking techniques from Japan, and the New Product Showcase which highlighted some of the newest and coolest food products to hit the market. The Pride of New York showcase had amazing local and organic food producers and farmers, wineries and snack foods from around New York State.
Nestled on a corner in the West Village, Smorgas Chef is a cozy, authentic Swedish restaurant that I discovered last month when a friend was in town. I have heard good reviews but haven’t had the chance to try it yet, and am I glad I did! Their food style is labeled “New Nordic Cuisine”, and everything on the menu is locally sourced and organic. The interior is small but has a large bar, and has a warm, ambient lighting that is cozy and romantic. They also have outside seating on their front patio as well as wrapped around the side of the building which is really nice on a crisp Fall night. We started our evening with Lingonberry Margaritas (quite potent I must add!) while we waited for our seats. We nibbled on some delicious Gravlaks Croquettes, which has generous pieces of luscious smoked salmon atop crispy potato cakes with chives and horseradish creme fraiche.
For our main dish we had to try their infamous Swedish Meatballs – WoW. Party in your mouth! The dish is almost enough for 2 people – you get about 10-12 decent sized meatballs slathered in a creamy light brown gravy, with whipped garlic mashed potatoes and sauteed julienne vegetables. The key to this dish is not only try them with the tangy and tart Lingonberry Preserves, but also ask for a side of Cloudberry Preserves (another delicious golden berry used in Swedish cooking that tastes like raspberry, strawberry and mango). For dessert, we ordered strong espressos and a pot of one of their many signature Swedish herbal teas. If we had more room, we might have tried the Scandanavian Soft Vanilla Waffles with Cloudberry preserves and Chantilly cream or the Honey Milk Chocolate Mousse but we were just so damn full from the Meatballs that we almost took a nap right there on the table. Love this place, will definitely be back for more Swedish yummy yums! They also have locations in the Financial District and in the Scandanavian House on Park Avenue.
Smorgas Chef, West Village
283 W. 12th St | New York NY 10014 | 212.243.7073
Pane Panelle is the new sandwich shop attached to Stuzziceria in TriBeCa that was just voted #2 Best Sandwich in NYC by New York Magazine in August ’11. I had to try this place out for myself after all the good reviews and my office being across the street from both places! I tried the Meatball and Mozzarella Panini which was perfect in its crispy grilled exterior with savory meatballs and sauce with tons of gooey cheese on the interior. They also sell meatballs and sauce by the pint if you want to just take them home and throw them over some fresh cooked pasta.
The sandwich shop and restaurant is run by Chef Paul di Bari, with a variety of other Sicilian-style sandwiches including a muffuletta with salami, provolone and an olive salad and their namesake sandwich with chickpea fritters, caciocavallo and ricotta cheese on Grandaisy bread. The price is a little steep at around $8-9 per sandwich, but they are so good you just can’t pass them up!
Pane Panelle TriBeCa
305½ Church St. between Lispenard St. and Walker St. | 212.219.2357
I remember not too long ago complaining about how there are very few affordable lunch options in the TriBeCa area, most restaurants being a bit more on the shi-shi side and a bit more than I’d like to spend on a daily basis when I’m just looking for some quick, good grub for lunch. Alas, the Mexicue Food Truck appeared on Church Street and I got really excited! The brand name says it all – their delicious sliders and tacos are a perfect mixture of BBQ and Mexican flavors all rolled into some really tasty morsels. I sampled the Smoked Short Rib Slider – full of super tender smoked short ribs slathered in a Memphis Mole sauce, topped with pickled onions, romaine lettuce and cojita cheese. The Burnt Ends Slider is almost like a super fancy Sloppy Joe, but mini-sized and fantabulous flavors – the chili is made of pulled brisket mixed with ground beef, then topped with a cilantro lime crema and house pickled jalapenos. These guys definitely know what they’re doing when it comes to flavorful fast food. I haven’t stopped dreaming of the next time I can get my hands on some these notable noshes! Besides their mobile food trucks, you can also find these guys in Midtown West on 7th Avenue and on Forsyth St on the Lower East Side.
Now here’s something worthy of talking about. I’m not one to have much of a sweet tooth, but last month I was swayed by a friend (as well as the friendly food truck guy) at Wafles & Dinges to sample some of these luscious golden crisp Belgian Waffles slathered in Spekuloos spread, bananas and powdered sugar. I have always loved Belgian Waffles – butSpekuloos spread? What the hell is that? I had to try it. All I can say is its a cross between a butterscotch and hazelnut flavor and has the consistency of a creamy syrup (almost like a melty Nutella) and is completely divine. Nothing like I’ve ever tasted. That’s it. I’m officially hooked.
They have a ton of toppings (dinges) which you can get UNLIMITED for $2 extra. They refer to this as WMD, or Wafel of Massive Deliciousness. Dulce de Leche, Belgian Chocolate Fudge, Maple Syrup, Whipped Cream, Ice Cream, the list goes on. You can even get some savory Wafels like BBQ Pulled Pork (next on my list) or de Bacon Syrup Wafel which sounds pretty darn cool too. Chow it all down with a hot Belgian Cocoa or Coffee with a shot of hazelnut – you’ve got the perfect sweet snack in the middle of Central Park (or wherever you might discover them on the streets of NYC!) Awesome. Just sayin’.
So I found a new toy to play with. A serious cooking toy, that is. I had the opportunity to attend a product demo with KitchenAid at SeeFood media kitchens on the Lower East Side – one of New York’s premiere food photography and video studios. Not only did we get to preview first hand some of KitchenAid’s new products, but we were served delicious nibbles from local food purveyors such as Katz Deli, Doughnut Plant, Russ & Daughters, Yonah Shimmel Knish Bakery, Boubouki and Bisous Ciao. We sampled Pastrami Sandwiches, homemade doughnuts, smoked salmon, knishes, spanakopita and yummy macarons…too much good food to even talk about!
KitchenAid has a great new line of stand mixers, food processors and a 3-speed hand blender that does all the chopping, crushing, whisking and pureeing you’ll ever need in one handy little tool! This probably has become my favorite all-purpose tool with its handsome design, lightweight body and smart precise mechanics that is totally portable and actually fits perfect in my small NYC kitchen! It’s perfect for chopping herbs and veggies, mixing soups and pureeing food right in the pan. It’s super quiet and has a soft grip handle making it comfortable and easy to use. Love it!
Thanks to everyone at KitchenAid and SeeFood Media for a great event and even greater gift to make my cooking faster, easier and more delicious!
Now if there’s a cool place in Soho, this is it. This eclectic, funky and elegant little place is a gem located in lower Soho on Mercer Street. They specialize in Mediterranean cuisine and have antique furnishings, live music and gorgeous chandeliers to match. Their menu is an infusion of French, Moroccan, Turkish and Ottoman cuisine and they have great small plates (Mezes) such as Hummus and Tzatziki, marinated octopus, fried calamari and eggplant salad if you just want to snack with a glass of wine. I stopped in solely for drinks and had an interesting mint, rum and cucumber concoction that knocked my socks off! Their Grilled Turkish Meatballs are a specialty, and they have other Mediterranean yummies such as Shrimp Casserole and Grilled Veggie Skewers and Pan Seared Tuna. The atmosphere is warm and dimly lit, the music is authentic Turkish (and live!), and the whole gorgeous setting is inside an old garage – they keep the front garage door open so you get a nice breeze and a nice view. Very lovely. Very romantic. A nice place for a dinner date and some great food. I’ll definitely be back for some of those Grilled Turkish Meatballs and fresh made Tzatziki!
I stopped in here the other day for a quick lunch at the bar and for the life of me couldn’t decide what to order. Not that that’s a bad thing – just too many damn good choices on the menu! da Mikele is owned by Michele Iuliano, owner of Luzzo’s in the East Village, and OvestPizzoteca in Chelsea. Their menu is Neopolitan-inspired and the best thing to try is one of their oven fired pizzas. Old Fashioned Square pizza, Cone Shaped Pizza, Oven baked Neapolitan pizza, homemade Focaccia bread pizza..you name it, they got it. And they got it good. I had one of their “pizzettes” which is a thin crust oblong shaped pizza that was topped with Spicy Sausage, Broccoli Rabe and Mozzarella – just enough for lunch and it came with a mixed greens salad. The crust is perfectly cooked, crunchy on the outside and chewy with lots of gooey melted cheese – delicious! They have a nice selection of Antipasti – the Polpette (meatballs in tomato sauce) are really good with a side of crusty bread and their Italian soups are delicious too. I haven’t tried the Pasta dishes yet, but they look amazing (yes, I was eyeing the Pesto Shrimp Risotto on the plate next to me) and are on the list for my next visit (which will be very soon!). Check it out.
275 Church Street, New York NY 10013 | 212.925.8800
I stumbled across this cool Asian noodle shop one night when I was strolling through Soho after work and felt like having an appetizer and a drink, and that I did. I sat down at their cozy bar in the front and ordered a Ginger infused Vodka drink that was cool and fresh and spicy, topped with some fresh mint. While I was looking at the menu, the bartender put out these amazingly addictive asian spiced nuts in front of me – in a cute bamboo basket with a cover! I think there were cashews, wasabi peas and some crunchy coated spicy peanuts in there – not sure but I think I ate at least two baskets of these before I actually ordered something off the menu. So I ordered some of the Thai Chicken Satay with Peanut Sauce which came with another clear sweet and spicy dressing with peppers in it. Pretty darn good! I’ve only actually eaten here one other time and had the traditional Pad Thai but they have tons of other interesting noodle dishes and Asian dishes including Vietnamese style on the menu that I’d try next time around. Nice atmosphere, good service, and oh, did I mention the asian spiced nuts? It’s worth a visit just for those lovely things and a house infused vodka.
Situated at the base of the entrance of High Line Park at W. 30th St and 10th Ave, The Lot is really just that – a (parking) lot with free events, an outdoor bar, picnic tables and umbrellas all inside a circle of cool food trucks. But these aren’t just any food trucks, we’re talking awesome coffee and ice cream bar Van Leeuwen, Korilla BBQ, The Taco Truck, and an outdoor bar by Colicchio & Sons with craft beers on tap. After some good grub and a beverage, you can hike up the stairs to the gorgeous High Line park situated on an old railroad line that spans from W. 30th Street all the way down to Greenwich Street in the Meatpacking District. If you haven’t checked out this beauty, you must, must do so. Being up so high is a breath of fresh air from being in this crowded city and the views are absolutely amazing to boot. Gardens, sculptures, art, and really cool buildings along the way. When you’re done, stop at The Porch on W. 15th Street for a great sammie and fresh fruit from The Green Table located in Chelsea Market. Oh, and make sure to get an artisan fruit ice pop or shaved ice from People’s Pops on the way out for dessert!
OK. Last but not least. Papatzul. Set in lower Soho on Grand Street, this is one of my new favorite spots. Good Mexican food is sometimes hard to find in New York (at least compared to L.A. or Texas) or you have to go to an overpriced chain for some decent guacamole and enchiladas AND pay an arm and a leg for it. Papatzul is first of all charming with its creative and colorful signage outside. The interior is just as colorful and buzzing with energy when you walk in.
The chips are deliciously homemade and the salsa is super fresh (and no they aren’t free with your meal, but worth the $5 for some of the best authentic salsa you’ll have in NYC). Since I went for lunch, I ordered the Braised Chipotle and Oregano Beef soft Taquitos, topped with Queso Fresco, Chipotle Salsa and Crema – d.e.l.i.c.i.o.u.s. – and a perfect size for lunch (didn’t even need the chips but they were worth it!)
Papatzul is actually a term used for special food that the Aztecs made for their Spanish conquerors (who they thought were the Gods). Special food you’ll find here indeed, with a menu created by Chef Thierry Amezcua, a native of Coyoacan, a small borough of Mexico City. The atmosphere is fun and lively and the food is fresh, authentic and very special.
55 Grand Street, New York, NY 10013 | 212.274.8225
MacBar is a groovy and modern mac ‘n cheese take-out bar smack in the middle of Soho on Prince Street near Lafayette. They offer 12 different varieties of gourmet mac ‘n cheese combinations such as: Four Cheese with queso blanco, fontina, emmental and gouda, Mayan Chipotle with chicken Diablo, Chihuahua cheese and green onions, Mac Lobsta’, Mac ‘Shroom, Mac Quack with duck confit, fontina, caramelized onions and fines herbes and more. Who can resist a creamy, savory bowl of piping hot ooey-gooey macaroni and cheese? I know I can’t!
La Follia, Gramercy – Beet Salad with Mint, Ricotta and Pistachios & Sauteed Garlic Spinach
La Follia is an upscale Italian restaurant and wine bar in Gramercy on 3rd and 19th Street. They offer delicious small plates, pasta dishes and entrees, salads, veggie sides and have an impressive wine list. My favorite small plate dish is the Roasted Beet Salad with Mint, Ricotta and Pistachios..it has a light vinaigrette dressing and is perfectly mixed with fresh mint and creamy ricotta and roasted pistachios to give it some crunch. They also have an excellent line up of Crostinis including Burrata, Olive Oil and Sea Salt, Imported Ricotta with Pesto, White Bean and Olive and more – perfectly crispy with the finest toppings – YUM. If you’re in the mood for some Salumi, try the Prosciutto Di Parma or Soppressata with a selection of cheeses, a side dish of Broccoli Rabe with garlic and chili flakes or Brussel Sprouts sautéed with crispy Prosciutto or the sauteed garlicky Spinach. Rumour has it their House-Made Pappardelle with Braised Pork Ragu, Thyme and Pecorino is amazing! An intimate bar setting and outside seating make this a perfect date spot on a Friday night.
Waterfront Ale House, Murray Hill – Spicy Texas Chili with Serious Hot Homemade Hot Sauce
This is one of my favorite neighborhood saloons in Murray Hill. The food is fantastic, the locals are loyal and the service and staff are great. They make their own homemade Hot Sauce (which sells for $4 a bottle at the bar) – amazing with their Spicy Texas Chili! Perfectly seasoned and cooked to perfection with a bubbly layer of cheddar cheese and topped with green onions, the chunks of steak and beans make this chili a comforting dish with a cold brew on a Happy Hour kinda night. They have an impressive line up of more than 80 domestic, locally crafted and imported beers, as well as effervescent gins and “real” absinthes when you’re in the mood for a good shot of something stout on a Friday night. Don’t miss out on their BBQ either – their hot-off-the-grill Pulled Chicken and Pulled Pig sandwiches, Texas Dip Smoked Beef Brisket and hand cut Sweet Potato Fries rock!
Prime and Beyond, E. Vlg – Wet Aged Ribeye with Scallion Salad, Fresh Cut Fries
Prime and Beyond is a newly opened Steak place in the East Village NYC. They hand select all of their meats and dry or wet age them in a humidity controlled refrigeration on premises for up to 8 weeks, giving their meat extraordinary flavor and juiciness! They also have amazing burgers, salads, and hand-cut French fries, along with a selection of side dishes including grilled veggies, potato salad, and Wagyu Salami. In the mood for a Korean twist to your meal? Try to the Bulgogi Rice Bowl or the Short Rib Stew with a side of Kimchi and Spicy Scallion salad. Amazing flavor and a nice intimate yet casual atmosphere.
Ocean Grill, UWS – Shrimp Cocktail, Fresh Crab, Avocado, Mango and Jalapeno Roll and Lobster Cocktail
I have found no other spot in NYC that has fresher seafood, as well as a comfortable and relaxing environment for an outdoor cocktail and delicious sushi and seafood. Their shrimp and lobster cocktail dishes come served on a bed of ice, fresh lemon, drawn butter and cocktail sauce – not to mention humoungous pieces of shrimp and lobster that is chilly and delicious on a hot summer day! Their sushi is also amazing – I fell in love with their version of the “California Roll” which is actually huge pieces of fresh lump crabmeat, avocado, mango and jalapeno. Great location situated across from the Museum of Natural History, so ideal for a Sunday brunch and walk in Central Park!
Oficina Latina NYC, Nolita – Orange Ginger Margaritas & Ham and Cheese Arepas
The concept of this hip restaurant and bar in Soho reflects the Pan American Highway along Central Mexico and South America with its Latin Tapas menu and exotic cocktails. The interior looks like a mechanic’s garage with a small lounge area, outdoor dining area and interior dining room. Their exotic tropical drinks are all handmade, with flavors such as Orange-Ginger Margaritas, Cilantro Avocado Margaritas, Blackberry Caiphirinas and Mojitos, made with muddled fruits and spicy and sweet rims. My favorite Tapas dish is their Albondigas (Spicy Meatballs in Tomato Sauce) and their Arepas which are corn pockets filled with ham and melted cheese. They have a huge menu filled with other Latin dishes such as Ceviche, Tostones, Cuban Tortas, Croquetas filled with pan-seared crab cakes and chipotle sauce as well as slow-cooked black beans, roasted pork leg and rice and deep fried green plantains. Definitely a spot you don’t want to miss!
Sanctuary T, Soho – Smoky Black T-Dust Seasoning & Sangria
Not only is this a cool hip restaurant in Soho, but they sell fantastic tea-infused seasonings made out of organic teas and spices. My favorite is the Smoky Black T-dust seasoning, made of smoked tea, black peppercorns and sea salt. Their other seasonings are Tahitian Green, Chili Rooibos and Citrus White, also made of organic green, red and white teas. They also sell loose leaf drinking teas and have an awesome menu with organic Asian inspired dishes, salads and burgers as well as duck, seafood and pasta dishes. Their cocktails are artisan-made too, of course infused with their organic teas and fresh fruits and other goodies. Can’t miss out on their fresh made Sangrias either!
KitchenAid/House Beautiful’s Kitchen of the Year event with Tyler Florence, Rockefeller Center
Last month, KitchenAid and House Beautiful magazine created the 2011 Dream Kitchen of the Year smack in the middle of Rockefeller Center. Chock full of gorgeous KitchenAid appliances, indoor and outdoor bar and grilling spaces, and of course hosted by Tyler Florence – we were treated to delicious mini-hors d’oeuvres and cocktails and goodie bags filled with KitchenAid cooking utensils and Tyler’s new cookbook “Family Meal”. My favorite recipes out of the cookbook are his down-home Southern specialties like Chicken-Fried Steak with Biscuits and Gravy, Southern-style Fish Fry Up with Big Papa’s Tartar Sauce and Fennel Sausage Hush Puppies. Makes me miss living in the Atlanta – always ready for some good old fashioned Southern comfort food! Now that Autumn is on the horizon, I see a Southern tailgating feast coming right up!
Check out my photos from the Kitchen of the Year event here
Gemma, Bowery – Fresh Ricotta and Pesto Crostini and Arancini Risotto Balls
Gemma is one of those places where you need to go to see and be seen. Connected to the beautiful Bowery Hotel, Gemma is an upscale Italian dining establishment open for lunch, brunch, dinner, cocktails and dessert. My favorite dishes are the Arancini and Polpettine (Risotto Balls and Meatballs), their Buffalo Ricotta and Pesto Crostini, and Oriechette with Broccoli Rabe and Crispy Garlic Chips sautéed in Olive Oil with Red Pepper flakes. They also have amazing wood-fired pizzas, pasta dishes, salumi and formaggi plates, and if you’re in the mood for a massive grilled Bistecca Steak or Roasted Baby Lamb Chops – well, you can get that too. Don’t forget to top off your meal with a Calzone di Nutella or and Affagato (vanilla gelato drowned in espresso) and a shot of Frangelico or Limoncello. Amazing menu and service to match – what more can I say. A NYC must-visit for Italian dining!
Teqa, Murray Hill – Braised Short Rib Tacos and Margaritas
Newly opened this summer in Murray Hill, Teqa is a gorgeous tequila bar and Mexican restaurant with a gorgeous menu to accompany the space. The Frozen Hibiscus and Rose Margaritas are a beautiful thing – made with hibiscus-infused el jimador, combier, fresh lime, agave, rosewater mist and hibiscus salt. Order a pitcher (or two!) – you won’t regret this one!
For a dinner entrée, I unashamedly inhaled the Guinness Braised Short Rib Tacos that literally melted in my mouth. The tender, succulent beef is soaked in Teqa’s signature sauce, then topped with grilled corn, lime and queso fresco. The tacos are a bit small (you only get 3 of these babies for a steep $16) but the flavor explosion in your mouth is worth every bite and every penny!
Watch the video of a behind the scenes interview with myself and Andrew Whitney, Chef de Cuisine at dell’anima, a charming and popular Italian trattoria located in Greenwich Village, NYC, as he talks about his culinary background and shows how to prep his signature dish, “Chicken Diablo”.
dell’anima, meaning “of the soul” in Italian, is an upscale, intimate Italian restaurant opened by Gabe Thompson of Del Posto, and Joe Campanale of Babbo in 2007. The open kitchen is a cool feature of the space, set right behind the bar and dining room with full view of their Chefs cooking in action. The artwork and photography on the walls is created by Partner and Photographer Jamie Tiampo.
The menu is elegant and hearty, featuring a variety of unique Italian pasta dishes and grilled vegetables, a bruschetta bar, antipasti and salads, seafood, chicken and steak dishes and a offers a robust Italian wine selection. Having gained status as 3 Star Certified Green Restaurant ®, dell’anima uses mainly local and sustainable ingredients and buys from local food producers.
Rustic dishes with a Tuscan influence are the focus of their cuisine. Most entrees, pastas and salads are infused or served with fresh grilled vegetables, herbs and spices in unique combinations to stir up the palate. Pappardelle with Wild Boar Ragu, Sweetbreads with sunchoke puree, rhubarb and scallion, and Charred Octopus with rice beans, chorizo and chicories are just a few of their unique dishes that set them apart from the traditional Italian places in New York. Always delicious and standard fine cuisine prices for New York standards at $16-30 for pasta and entrees, $10-18 for antipasti and bruschette for $5-15.
I recently took a Tuscan cooking class with Chef Gina Stipo at the Institute of Culinary Education in New York City, and immediately fell in love with her rustic Tuscan recipes, her passionate, hands-on teaching approach and cooking philosophy; centered around fresh, seasonal produce and local ingredients from Tuscany. We learned the basics of Tuscan cooking, local ingredients, cheeses and wines, and a little bit about Gina’s culinary training. She explained Italian culture and ways of cooking, and we made some really delicious food which we thoroughly enjoyed at the end of the evening.
Pecorino Flan, Kristen making Gnocchi, Artichokes and Lemon
For starters, we made a savory Pecorino Flan, served with roasted pears and arugula and paired with a crisp, white Tuscan wine to complement the tangy cheese. We made fresh homemade potato gnocchi from scratch, along with two savory, simple cream sauces – one with fresh crumbled gorgonzola, onion and sage, another with walnuts, butter and parmesan.
For the Roasted Chicken dish, Gina demonstrated the ‘Tuscan’ way of cutting up a whole chicken (with a large pair of kitchen shears), then she threw it gently into a roasting pan along with our fresh trimmed artichokes, lemons, garlic, rosemary and sage and put it in the oven for awhile until it was crispy and browned. For dessert, we savored a light and fruity Strawberry Semifreddo drizzled with melted dark chocolate – straight from the heavens above!
Ginas Cooking Class, Ecco la Cucina Cookbook
In my interview with Gina, she discusses her culinary training and background and cookbook Ecco La Cucina, (“Here’s the Kitchen”). Having lived and trained in Italy, Gina specializes in Italian cuisine primarily from the Tuscany region. She also does personalized food and wine tours in Tuscany and around Italy, and offers hands-on cooking classes held on the rural estate of Spannocchia, south of Siena, focusing on Tuscan cuisine and wines. Gina is truly passionate about her work and has found her place in the culinary world. She’s truly an inspiration, and a talented Chef and cooking instructor… Read my personal interview with Gina below to find out more about her culinary training and career, cooking philosophy, her cookbook and a few of the recipes from our class.
Can you tell me a little bit about your culinary and professional career background?
I feel as if my life has always been food focused, I have so many early memories of different foods I loved. Growing up in an Italian family, meals were very important. We celebrated with food, we made special trips to buy the right ingredients, and we ate together as a family. When I was six years old we moved to Italy for four years and the beauty of the country, the food that is such an integral part of their lives, made an indelible mark on me that formed a basis for the way I relate to both the beauty of my surroundings and food. I have been studying food all my life but made a career change when I was in my late 30’s to focus on food professionally. I came into a little money and I used it all to go travel in Italy and study their cuisine.
When did you realize you wanted to be a professional chef and cooking instructor? Who inspired you most as a young cook? What did you learn from them?
For a long time as a young adult my dream was to live in New York City and go to culinary school but I didn’t know what I wanted to do with it. I lived that dream when I was in my late 30’s and then worked in restaurants for several years to gain experience, but I still hadn’t found my niche. In 2000, some friends who own an estate in Tuscany asked me if I would come and do some classes for their guests. I set up cooking classes and found that I’m really good at it, that my innate curiosity and constant study of the subject before I went to culinary school had given me a lot of information that people are interested in.
My mother inspired me as a young cook, she has a curious nature and was always buying strange things in the market and figuring out how to cook them or eat them. The Italian food of my father’s family inspired me. From my mother I learned curiosity and openness, from my grandmother and aunts I learned the importance of freshness and respecting your ingredients.
Can you tell us about your training at the Institute of Culinary Education as well as abroad in Italy? How were you trained and what was that like? What was your first job as a professional cook and what was that like?
I loved going to ICE, spending every day surrounded by food and talking about it; I got extra bonus points on tests, joyously studied and constantly felt thrilled to be learning and surrounded by people interested in food. I learned that I love the technique and precision of beautiful desserts and enjoy making them perfectly.
I also trained in Italy, at a school in Bologna as well as by talking to little old people and home cooks about their food and cooking with them in the kitchen. It’s important to have an open mind and realize that, no matter what you’ve studied or for how long, you don’t know it all, there’s always something new to learn.
How did you get started doing food and wine tours in Italy and can you tell us a little bit more about that?
After I started doing classes for the estate in Tuscany I hit upon the idea of doing a tour for their guests and taking them around the area to great restaurants and wineries, sharing with them the intricacies of the regional foods. That grew a little every year. Meanwhile I did single day classes for people who come to Tuscany. In 2005 my sister came to work with me and is my partner in the States, coordinating the weeklong tours and coming to Italy when we have a group.
Can you tell us a little bit about your cooking style and what makes your cookbook and cooking classes unique?
I would say what sets my cooking apart is knowledge and respect for the ingredients, for the way the dishes developed and evolved. My cooking style is simple, I don’t believe in making it complicated or scaring people away from food; I want them to have the same acceptance and understanding of the importance of it as an integral part of their lives. While I enjoy entertaining with stories, my focus is on education, not on reinventing the wheel or making a dish so complicated it takes the joy out of cooking.
Tell us about your cookbook Ecco La Cucina, and what inspired you to write this?
My cookbook is a simple compilation of the recipes we use in my area of Tuscany and was put together by the requests of many of my students. I put a spiral binder on the first several printings because i want people to be able to use it in the kitchen, not fight with it to get it to stay on the page. It’s all about making it friendly and comfortable, like Italian cooking should be.
In your opinion, what are the most important elements when creating a recipe from scratch?
There are two questions there: a recipe from scratch or a dish from scratch. I do both.
When I went to Italy I worked with an Italian woman who was the cook on the estate. The owners wanted someone to write down her recipes in English because they had so many requests from their guests. It hadn’t been done before because she didn’t use recipes, she just cooked. I worked with her for two months and watched her and learned a lot and wrote the recipes down into a saleable cookbook for the estate. That exercise helped tremendously when I moved to Italy and traveled around learning about the cuisine and how the dishes were made and allowed me to write my own cookbook years later.
When making a dish from scratch it’s most important to understand the science of cooking; the why and how to make a dish taste good. There are certain basics in cooking and if you understand those you can create authentic dishes. But those basics can be different depending on the cuisine. Indian food is put together differently than Chinese, which is different than French. The fun thing is learning all of that and making great authentic food!
What is your signature dish or your favorite recipe?
There is my grandmother’s special baked lobster that’s a family favorite and has become my signature dish among friends. You have to have the courage to kill the lobster and it’s stuffed with bread crumbs, herbs, garlic and drizzled with olive oil, baked and then served on top of thin spaghetti. It’s fabulous!
What is your favorite spice to cook with and why?
I just did a series of classes on spices used in Italian cooking . I am crazy about salt and talk a lot about the importance of using unprocessed sea salt, but I don’t think I have one particular spice I like to cook with. I’m against the constant use of black pepper in absolutely everything without thinking of whether it adds anything good to the dish or whether you even like it. I love making Indian food for all the wonderful spices there are and adore the smell of cloves, but really in Tuscan cooking we use more herbs than anything because they were free for the peasants, whereas spices cost a lot of money.
What is the most underrated ingredient in your opinion?
Freshness and the seasonality of food. When you get a vegetable or fruit that is grown in season and is allowed to ripen before picking, there really isn’t much else you have to do to it but eat it. And by using seasonal ingredients that are local and fresh your dish is elevated before you even begin.
As a professional chef, what was your funniest kitchen incident?
My first job as a professional was in a very hot, very small kitchen at an excellent French bistro in Atlanta. I was garde manger until I got promoted to the grill. The first day I was there it was 95 degrees outside and too hot in the kitchen for chef coats so we all wore our favorite t-shirts and ball caps. After 10 minutes sweat was already trickling down my back and stomach so when the owner asked me if I thought they should turn on the air conditioning in the kitchen, I answered YES! Everyone laughed because it was a joke they always played on new crew: there wasn’t any air conditioning in the kitchen and, to make it worse, if you kept the kitchen doors open it pulled the air conditioning from the dining room and the guests would be too hot. I loved how tough you had to be to make it through your shift and the camaraderie you have with the other cooks, like surviving under fire.
When cooking at home, what do you like to prepare for yourself?
Sometimes I like to make complicated braised dishes that take all day, but when I’m hungry I’ll make myself a big fresh chopped salad with walnuts, dried cranberries, blue cheese and grapes. Or cook up a batch of fried chicken or rabbit. But I’ve been known to make dinner a bottle of red wine and a bowl of buttered popcorn!
What is your favorite cooking gadget or kitchen item you can’t live without and why?
I really love a decent rubber spatula and a microplane, but I tend to travel with my own special paring knives.
What 5 cookbooks would you recommend every home cook own?
That’s hard because I’m not a big fan of cookbooks, I prefer to read food history or food science. But the Joy of Cooking is a go-to book in my kitchen for all those traditional recipes that no one knows by heart, plus the original Betty Crocker book from my childhood is great for straightforward American desserts and a bit of nostalgia. The Greens cookbook from The Greens Restaurant in San Francisco is my all-time favorite book, it’s all vegetarian cooking and every recipe in there is amazing, yet simple. The Essentials of Italian Cuisine by Marcella Hazan is also an excellent reference book. My new favorite is by an Italian, Giorgio Locatelli who owns a restaurant in London; his book “Made in Italy” is a wonderful read and a great learning tool
Do you have any advice for aspiring chefs and home cooks?
For aspiring chefs: respect your ingredients and spend time learning in depth a cuisine rather than trying to reinvent something you don’t understand.
For home cooks: Don’t be afraid and don’t let them confuse you with complications.
Is there anything else you’d like to tell us about yourself?
I’ve really enjoyed living in Italy, studying the foods of the regions and getting to know the people who make the food and preserve the roots of their cuisine. I love being able to share that with visitors and help them to better understand Italy, to build memories and enjoy their vacation.
Homemade Potato Gnocchi
Homemade Potato Gnocchi
2 lbs red skinned potatoes
2 large eggs
2 cups flour
Salt
Preparation
Bring potatoes to a boil in salted water until cooked through, being careful not to cook too much or they become water logged. A fork should enter easily with no hard center. Peel and then put through a ricer onto your work surface. Make a well and add the egg and half of the flour and work until incorporated and evenly mixed, adding the rest of the flour as you go. Knead the dough until its just pulled together and you don’t see tiny potato pieces. Try not to overwork the dough. Form into logs, cut off half-inch sized pieces and roll them on a gnocchi board or fork.
Gorgonzola Cream Sauce
Gorgonzola Sauce
4 tbsp (1/2 stick) butter
1 medium onion, chopped
6-8 fresh sage leaves
8 oz gorgonzola cheese
½ cup cream
Fresh ground pepper
Salt to taste
Preparation
Saute the onion in butter until soft, add sage leaves and continue to cook gently without browning. Add gorgonzola and cook over low heat until melted, stirring occasionally. Add cream and heat through, being careful not to boil. Season with ground pepper and check for salt; some cheese is saltier than others. Serve over homemade potato gnocchi and top with some fresh ground Parmigiana cheese as garnish.
Walnut Cream Sauce
Sugo di Noci (Walnut Cream Sauce)
1 cup walnuts, chopped fine
1 ½ cups heavy cream
1 cup grated Parmigiano cheese
4 tbsp (1/2 stick) butter
White pepper, ground
Salt
Preparation
Put the cream, walnuts, Parmigiano, and butter in a saucepan and heat. Salt and pepper to taste; bring to a simmer and then turn off heat. Allow to remain hot until pasta is cooked, then toss and serve with a sprinkling of more Parmigiano and finely chopped parsley. Because gnocchi or pasta continues to absorb liquid, you will need to save some of the pasta water to add when you toss the pasta, as it may seem dry. Serve over homemade potato gnocchi and top with some fresh grated Parmigiana Reggiano cheese as garnish.
Strawberry Semifreddo
Strawberry Semifreddo
1 cup sugar
3 cups fresh strawberries, chopped
1 teaspoon lemon juice
6 egg whites
½ cup sugar
1 pint whipping cream
Dark chocolate, melted
Strawberries for garnish, whole
Preparation
Combine the first cup of sugar together with chopped strawberries and lemon juice and bring to a boil, allowing to cook until thickened, about 10 minutes. Take it off the heat and cool completely.
Whip the egg whites with ½ cup sugar until stiff, then whip the cream. Fold together with the cooled syrup.
Spread the semifreddo in a pan, or into individual cups, and freeze until set. To serve, allow it to sit at room temperature 10 minutes then either slice or invert onto plates. Serve with fresh strawberries and chocolate drizzled on top.
To find out more about Gina, her cookbook and Italian culinary tours, visit www.EccoLaCucina.com
Wow. It’s New Years Eve already. The last day of the year. The last hurrah. It seems like last years New Years Eve celebration was just yesterday! I guess the old saying “time flies when you’re having fun” really is true. As I look back on the past year, I am thankful for where I am now, through the good times and bad times, the heartbreaks and newfound loves, for personal and professional growth and for friends and family that laughed and cried with me along the way. I’ve also fully realized my passion and love for food and cooking, writing and photography and all the amazing culinary gems and talent at my fingertips in New York City, the greatest food city in the world (well at least ONE of the greatest!!)
I am so lucky to live in the heart of Manhattan and to wake up every day with excitement just walking down the street and discovering a new restaurant, food artisan, or market on every corner. To meet a culinary genius and entrepreneur who is as passionate about food as I am. An ordinary dish or menu item made new. An atmosphere with a buzz you can’t resist. Customer service that makes you feel like a local and welcomes you with a smile and a hello by name when you walk in the door. A unique dish that is so delicious you dream about when you can go back and get more. As I look back on the last day of 2010, I salute the following restaurants and food artisans for all of the above, and most of all their passion and dedication to making delicious food and making me realize once again why I live in this wonderful city with all the culinary delights it has to offer. Wishing all of you a Happy New Year and prosperous 2011. SALUT!
Stuffed Artisan Cannolis
I first discovered these guys at Madison Square Park food market this Fall and ran into them again at the Union Square Holiday market. A small shop in the Lower East Side that specializes in over 20 different flavors of homemade artisan flavored cannolis such as Almond Joy, Salted Caramel, Peanut Butter Cup, Cookies and Crème, Chocolate Mint and more. They even sell “make-your-own” cannoli kits with all the tools and ingredients so you can have a cannoli party and impress your mates with these delicious little sweets.
176 Stanton St. (between Clinton & Attorney St) | 212.995.2266
Meet Bruno and Francois from Spices and Tease – the Italian-French native exotic tea and spice vendor duo in Madison Square Park, New York City. Animated and full of life, cousins Bruno and Francois greet each customer with a smile and a warm invitation to enter their tent and experience the delightful sights and smells of their euphoric selection of hand-crafted and fragrant top-of-the-line tea, herbs and spice concoctions that they have imported from Europe and around the world. Try the Smoked Paprika, the Provence French Sea Salt, Kir Royale Tea and the Salad Spice Mix – fresh, fantastic and flavorful! These guys are truly spicing things up in the New York City food scene. If you’re ever in New York City, you can find them at the local street markets all over the city. They are also launching their online store soon so you can buy these goodies all year around. A MUST try, MUST see!
Located in the Chelsea Market, Bar Suzette makes the most amazingly delicious crepes that are highly addictive. They offer both sweet and savory crepes – Nutella and Spicy Coconut crepes, Ricotta, Fig and Honey crepes, French Onion Soup made with sweet onions and melted Gruyere cheese, Chicken Curry crepes, and Ham and Cheese crepes are just a few of their classic and innovative flavor combinations that will knock your socks off! I also discovered these guys at the food markets in Madison Square Park and Union Square – friendly, laid back and fun – they’ll make you a fresh crepe on their hot crepe irons right before your eyes and you’ll never be the same!
Food trucks have become a hot new item in NYC and LA. There are at least 10 of them that hang out on different days of the week near my office on Park Ave South and Schnitzel & Things is definitely one of my favs! These guys make three different types of schnitzel: Chicken, Pork and Cod along with a variety of different sides to accompany such as Braised Red Cabbage, Austrian Potato Salad and Chickpea Salad. The schnitzels are pounded thin, lightly breaded and fried golden to perfection served with a lemon wedge. They also serve unique condiments such as Pesto Mayo, Chipolte Sour Cream and Ginger, Scallion and Garlic to add another layer of delicious flavor to the dish. Keep an eye out for the truck around town – you’ll be a devoted fan with just one bite!
Bar Stuzzichini is a fine Italian dining excursion in the Flatiron District with a gorgeous interior and authentic Italian dishes and small plates. My friend and I discovered this place earlier this year because of their Happy Hour special from 4:30-6:30 Monday through Friday: order a drink and you get a complimentary small plate of your choice off the menu. My favorites are the Arancini Rice Balls filled with loads of melted parmesan cheese, the small plate of Spicy Meatballs and Sauce and a glass of bubbly Prosecco. They also serve Brunch on Sunday with an Italian Jazz trio from 12:30-3:30 for only $18 a person which includes your choice of 1 “Stuzzi”, 1 Entrée and a Glass of Prosecco. Totally worth the visit!
I recently moved to Murray Hill last Summer on 34th and 2nd Ave and discovered this Turkish Moroccan gem the day I moved. My friend and I sat outside on the patio with their adorable tiled tables and enormous palm trees and order a glass of vino and fresh made hummous and pita to take a break from the moving madness and fell in love with the atmosphere, the food and the service. The owner came by and greeted us personally and welcomed me to the neighborhood with a complimentary round of drinks on the house. They offer a unique menu of hot and cold Tapas and Small Plates including Steak and Frites, Chicken and Mushroom Croquettes, Moules Frites and Citronelle, Cheese Plates, Moroccan Soup, Couscous, Garlic Shrimp and more. Their Tagines are their signature dish, chicken, salmon, lamb shank or mixed seafood baked with vegetables and sauce in a Moroccan Clay Pot. Their Paella and fresh Sangria is to die for! On weekends, the bar is buzzing, the music fills the streets, and you can even enjoy live bellydancing for some extra entertainment. One of my favorite finds so far this year! (And yes, I am a regular patron and do receive a warm welcome one every visit!)
A unique little joint located in Noho, La Esquina is the best Mexican food in town, at least in my opinion. They have a Taqueria (takeout), Brasserie and a Café and food to die for. Their fresh and authentic tacos and burritos are bursting with flavor all made with fresh corn tortillas, homemade salsa verde and macha, and topped with queso fresco, onions, avocado and cilantro. Their grilled Mexican corn and quesadillas are delicious too and they have a variety of frozen and fruit margaritas to cool off your mouth on fire! Word of warning: the Taqueria is tiny but cozy with bar stools and a line out the door, so be prepared for a wait that is definitely worth the experience and tasty treat!
This Classic Vintage Bar is a unique place in Murray Hill that has a 100-year-old restored wood floor and antique bar. They offer hand drawn cask conditioned beers and craft beers and an extensive wine list. They also have a Cellar Bar downstairs for private parties and events. The dinner menu includes a variety of Small Plates, Burgers, Flatbreads, Salads and Big Plates and they also offer Cheese Plates and Charcuterie if you just want some delicious munchies at the bar. I fell in love with their Truffle Mac ‘n Cheese – made with black truffles, aged white cheddar and Reggiano cheese. This dish literally melts in your mouth with a creamy mixture of flavors and perfectly crunchy breadcrumb topping. The Meatball Sampler is a must-try served with Beef, Lamb and Pork meatballs and Marinara, Wholegrain Mustard and Tomato Chipolte dipping sauces to accompany. Stop by for a drink and some delicious small plates or for Brunch or Traditional Roast Dinner every Sunday.
Last weekend I got an urge to check out the Bryant Park Holiday Market and Ice
Skating Rink to get in the holiday spirit. People were shopping, skating, sipping
hot chocolate and enjoying the scenery as was I (except for the skating part!)
There were rows and rows of holiday gift booths selling jewelry, arts and
crafts, candies, food and other goodies. Lights, skaters, enormous christmas tree,
holiday music, crowds of shoppers and tourists – a typical holiday scene at a popular
main attraction in New York City.
While I was strolling through the maze of shops, I stumbled upon the most delicious
handmade pretzels I’ve had in a long time. I couldn’t help but notice the long line wrapped
around the booths (along with the taunting smell of warm hot pretzels and butter) and
discovered Sigmund Pretzel Shop, artisanal pretzel shop and cafe located in the East
Village in NYC.
They had an adorable tiny booth decked out with delicious hot, soft, fresh baked pretzels
in a variety of flavors: mini truffle cheddar, feta and olive, and mini garlic parsley, and
their traditional mini and large size original pretzel salted with butter. I ordered the mini
truffle cheddar and took a bite of the warm, fat, crusty pretzel covered in melted cheddar
and truffle butter, watched the skaters go by and went to heaven. I love Christmas in New York.
There’s nothing else like it on earth!
