Casa Mariol Vermut Negre
Posted on January 10, 2015 by

DRINK THIS: Casa Mariol Vermut Negre

Just bought a case of this from good guys at Appellation Wines & Spirits in Chelsea. I’ve been buying this by the bottle for the last few months, but decided it was time to stock up.

After visiting Barcelona and having a kind family introduce us to Catalonian vermouth, we’ve been trying to replicate it ever since. Casa Mariol gets us pretty damn close, poured over a finger of tonic water on the rocks with a sliver of orange. The drink is perfect for any time of year, with the warmth and spice you’re looking for in winter and a relative lightness with only 15% alcohol and citrus. Highly recommend you head out an buy a bottle…or 12!

Posted on January 10, 2015 by

Thank You Mark Bittman – Spatchcocking, Pancakes and More

A quick post here, but just need to say thank you to Mark Bittman. From popularizing spatchcocking (now my go-to method for turkey and other birds), to simple every day items like pancakes, you’ve become my trusted source when I need to know how to cook X. Your advice in uncomplicated, unpretentious and reliable – just what I need. Cheers to you Mark!

For reference, here are some handy links:
– Everyday Pancakes
– A Sichuan Spice Dry-Brined Turkey Reciple

gato pizza
Posted on November 18, 2014 by

Review: Gato – Bobby Does Spanish & Italian His Way

NOV 17, 2014 – It’s been a while since I’ve posted (and by while, I mean six months) so I’ll just get to reviewing before I find a way to not write this.

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Been meaning to get to Gato, so headed over this past Friday at 10 and took a seat in what can only be described as a bustling dining room. Flay’s new spot has very clearly already made its mark given the crowd both at the tables and around the sizable bar. Here’s what we ordered…

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R&D
Posted on May 25, 2014 by

Review: Russ & Daughters Cafe – In With The Old & The New

MAY 25, 2014 – Most New Yorkers love grabbing a bite at Russ & Daughters. Not everyone is a fan of the counter experience necessarily, but you can’t question the quality. Now that same commitment to ingredients is on full display in their cafe equivalent on Orchard, and it’s awesome.

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We walked on over and put our names down for brunch on a Saturday. 45 minutes later a text arrived, and we made a beeline for the door to get our brunch on. Here’s how that went down…

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Ivan
Posted on May 25, 2014 by

Review: Ivan Ramen – Save Room for Ramen

MAY 24, 2014 – When you wait for a restaurant to open for more than a year, there is only so much you can manage expectations before the hype exceeds reasonable levels. With Ivan Orkin finally opening the doors to his Clinton St. flagship, we rushed in at our earliest convenience, and sampled all we could. ‘All we could’ was too much. My word of advice before I go any further: exercise discipline if you plan to make it to your finale in good enough shape to truly enjoy it.

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Here’s an account of our two-person gluttony, exceeding recommended portion advice from our friendly server and suffering the bittersweet consequences…

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BarBolonat
Posted on April 3, 2014 by

Review: Bar Bolonat – Small Plates that Mostly Satisfy

APRIL 3, 2014 – I’ll start with this: I love Balaboosta, and the Taïm truck has long been a lunch staple around my office. It then goes without saying that I was extremely interested when I discovered Bar Bolonat would open just a few short blocks away. I hastily grabbed a reservation for this past weekend and awaited dinner with anticipation.

Inside Bolonat

Unfortunately, we had some mix-ups regarding my Saturday night reservation, but they were quickly fixed up after a short phone call. To my surprise, upon our arrival the host provided us with complementary champagne for the issues, which we very much appreciated. A good start no doubt. Read on to see what we ate…

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Posted on February 24, 2014 by

VICE: Julia Ziegler-Haynes Makes Awesome Focaccia Sandwich

Just watched this video from October 2013 and makes me want to construct this sandwich so badly. Figured I’d share here.

Highlights for me:
Ramp aioli: Sounds like a great idea, just found another use for mixer stick
Making focaccia: Easier than it seems, might give it a try
Sandwiches: Just the ultimate vehicle for so much. Big fan.

Read more for the recipe…

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Narcissa
Posted on February 17, 2014 by

Review: Narcissa – You Want This Farm to Your Table

FEB 17, 2014 – Word coming from the Standard Hotel is that Narcissa is well worth going to. With a Michelin-starred chef, two beautiful dining rooms and an accessible farm-to-table theme, it’s easy to see the appeal. I dropped by last Sunday for an early dinner — here’s how that went.

Inside Narcissa

The menu is broken out into three sections (apps, mains and sides) with an emphasis on roasting, rotisserie and slow cooking. You’ll find many veggie-friendly apps that take advantage of the chefs inclination to roast, and a wide variety of proteins for you to choose as your main (duck, lamb, hake, branzino, bass, pig, ribeye, etc.). Read on for our dishes…

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QZonFood
Posted on January 29, 2014 by

Great Reads: Quartz on Hot Sauce, Limes, Booze and Truffles

If you’re looking for fascinating coverage of global economics, politics, technology and business, you’re probably already reading Quartz (QZ.com). If you’re looking for interesting coverage about what and how we eat, you’re very likely not reading Quartz. I’m writing this to tell you that you should be.

The online publication by Atlantic Media is more than a year old now, and is well-known in many circles for its perspective on what it calls its ‘obsessions’. These changing themes usually relate to the topics I mentioned above, but there’s been some really compelling food content posted over the last month or two, and I predict it will soon reach obsession status. Take a quick read of the pieces below for an idea of what to expect. Cheers.

(Image Credits: Ritchie King at Quartz x 2, Mariana Bazo at Reuters, Stefano Rellandini at Reuters)

AllOnda Review
Posted on January 22, 2014 by

Review: All’Onda – It’s Fusion in Disguise and It’s Near Perfect

JAN 21, 2014 – What makes a restaurant one of the biggest openings of 2014? A star-studded Michael White alum (Exec Chef Chris Jaeckle)? A revered restaurateur (Chris Cannon)? An awe-inspiring two-story space? Certainly those things will do it, but what about a concept that single-handedly overcomes one of the least desirable descriptors in the industry? Consider this from Chris Cannon:

“In Veneto, there’s influences…curry, there’s black pepper that came from the east; there’s rice that came from the east; there’s influences from Sicily…so it’s a totally multicultural area where there’s influences from Germany, from Slovenia…from everywhere. To say you can’t use Asian products, well that’s kind of what they’ve been doing in Veneto for centuries…”

All'Onda Inside

While fusion is a dirty word to most (especially Asian fusion), it’s a totally natural process for almost every cuisine, including Venice’s.  Products and techniques are introduced from elsewhere, and the ones that function best create something new and often more interesting. The reason diners have come to despise it largely results from a series of clumsy attempts that have ruined the concept entirely. All’Onda doesn’t intentionally set out to change your mind on the topic (the F word isn’t mentioned or spoken for good reason), but I think it ought to. Here are my impressions on a recent Sunday night meal…

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