Wednesday, October 13, 2010
Wednesday, October 6, 2010
Tartinery, Je'taime
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| Tartinery (downstairs) Photo from the Hungry Roach |
Its philosophy seeks to capture the best of the past and merge it with the best of the modern.
Its aesthetic is New York City sleek and Parisian charm.
Tartinery is a place where paradox results in wonderfully unique dining experience. I recently checked out the newly opened "modern bistro" on a weeknight for my friend Alex's birthday. Its name represents the restaurant's primary specialty: the tartine.
Having spent much of my education studying the French language (with a special eye for food, of course), I was surprised to have never heard of this authentic Parisian treat, which can can be described as a classic and gourmet open-faced sandwich served on a razor-thin slice of toasted bread. Think of it as the French version of bruschetta - though it's more of a main course than an appetizer.
Tartinery serves an array of classic French combinations. There's the Croque Monsieur: cooked ham chiffonade, gruyere, bechamel; the Rosbif: cold roast beef, herb mayo, and oven baked potatoes; the Steak Minute: filet steak, caramelized onions, and old style mustard; and, for the more daring, the Tartare: finely chopped raw beef, onions, capers, egg yolk, Dijon mustard, Worchestire sauce, parsley, and ships.
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| Tartine Tartare, Photo from Serious Eats |
Though the menu caters to lovers of pork and beef, the quality of the vegetarian options more than make up for the lack of choice. I ordered the butternut squash soup to start ($8); its creamy, rich consistency perfect for a brisk fall night. I then shared a "Crottin" tartine, which had goat cheese, frizée, fresh thyme, honey and olive oil. It was excellent. The bread was perfectly crisped. The ingredients were exquisite and fresh. I was surprised to actually enjoy the frizée - what I usually consider a finicky lettuce. But drizzled in the olive oil and honey, its flavor and texture was the perfect complement to the creamy goat cheese. For $11.50 it was a steal. It should also be noted that Tartinery offers an array of dessert tartines (I simply must go back to try the banana and nutella.)
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| Butternut Squash soup, Photo from Serious Eats |
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| Tartine Choco, Photo from Tartinery |
Tartinery, 209 Mulberry St. (Nolita)
Open daily, 12PM-Midnight
Tartine & Wine Hour: 5-7 PM
$13 prix-fix lunch (tartine + soup/dessert)
Monday, October 4, 2010
America's first scented billboard...
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| Photo from the Sydney Morning Herald |
Friday, October 1, 2010
Happy World Vegetarian Day
That's right, today is World Vegetarian Day, the kickoff to Vegetarian Awareness month. Established by the North American Vegetarian Society in 1977, the aim is to inform people about the health, environmental, and ethical benefits of a vegetarian lifestyle.
I realize that, when noticed, some people tend to find quirky, made-up holidays irksome - especially one that touches on ethical issues and insinuates the relinquishment of bacon, steak, and other delectable animal offerings. But however irrelevant the date may be, it's just a means of calling attention to an important issue. Like Mario Batali told the Huffington Post,
"The fact is, most people in the U.S. eat way more meat than is good for them or the planet. Asking everyone to go vegetarian or vegan isn't a realistic or attainable goal. But we can focus on a more plant-based diet, and support the farmers who raise their animals humanely and sustainably."
Batali is a big supporter of Meatless Monday - a nonprofit initiative with the tag line "One day a week cut out meat" - instituting it in all of his 14 restaurants across the country. (Other supporters of Meatless Monday include the usual suspects like Paul McCartney and Michael Pollan - but also hundreds of universities, businesses, and schools.)
So whether it's cutting down on meat consumption, buying more local or organic products, picking up a book or movie on food-related subjects, or just allowing your vegetarian friend some respite the next time he/she eats soy meat in your presence, there are many ways to participate. And the best part about it is not only will you feel good about yourself; you'll be benefiting others as well.
In honor of Vegetarian Awareness month, I'll place extra emphasis on vegetarian recipes and related issues. In the meantime, check out some of these sites for tasty vegetarian and vegan recipes:
Vegetarian Times (my go-to)
VegWeb (has coupons too!)
International Vegetarian Union (great selection of International recipes)
In a Vegetarian Kitchen (provides useful overviews of popular veg products like tempeh, seitan, and quinoa)
The Vegetarian Resource Group (also provides general info on vegetarian/vegan lifestyles)
Monday, September 27, 2010
To get us in the mood for fall...
I got my daily Food&Wine newsletter today and they have some wonderful slideshows for fall recipes. Just looking through them gets me in the mood for crisp weather, pumpkins, and plaid. The recipes utilize fall produce (i.e. lots of butternut squash) - but F&W keeps things interesting with creative ingredient pairings and by blending together different cuisines. The recipes below caught my eye - nothing drastically different from what I'd already make, but each tinged for the fall season, so it seems:
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All photos from FoodandWine.com
Sunday, September 26, 2010
One fish, Two fish, Red fish, CAT FISH!
Who doesn't love blackened catfish? For me, nothing beats the charred, crispy ends where all the spice seems to gather. This recipe from Epicurious, originally printed in Gourmet, is incredibly simple to prepare - in fact, it's boosted my confidence in my ability to cook fish. Cooking 4 minutes per side over medium high gets you that crispy outer surface while retaining the fish's flaky white middle. I followed the recipe exactly, serving the filets over a bed of rice to capture the extra juices. The recipe says it can be prepared in 45 minutes or less - it probably took less than 15. For a simple yet savory dish, this one's hard to beat!
Tuesday, September 21, 2010
Summer Round-Up: Part II
Here it is (finally!) I'm a little late, but I made it before the Fall equinox, which was my self-assigned deadline. A round-up of all my favorite gastronomic discoveries I made in NYC this summer.
Places to go and things to eat:
Frozen treat (high brow): Grom gelato (Bleeker Street nr Carmine)
Gelato is pretty much neck and neck with ice cream in my book; and fortunately, unlike ice cream, gelato is relatively easy to come by in Manhattan. There are fair amount of gelaterias - Ciao Bella, Il Laboratorio del Gelato, and L'arte del Gelato, to name a few - plus many Italian bakeries downtown usually carry the standard flavors. And all of them are quite good. But probably nothing tops the authenticity (or seriousness) of Grom.
Grom is an artisan gelateria from Turin (Torino), Italy - which we now know is where many outstanding ideas are born. Its young, attractive founders spent a year scouring the globe for "the best that agriculture has to offer," and they use only the finest ingredients:
only fresh seasonal fruit, coming from the best consortia in Italy and from our farm Mura Mura, no colorings or artificial additives, Lurisia mountain water for the sorbets and high-quality whole milk for the creams, organic eggs and a selection of the best cocoas and coffees from central America.*
A Grom manager even told that Times that “The strawberries for our granita are grown only on 12 hectares in the entire earth."
Amazingly, despite expanding to Paris, Japan, New York, and other parts of Italy, Grom sources all of its stores from a central location in Italy (like Eataly, it was born out of the Slow Food movement):
The liquid mixtures produced in the laboratory, are checked by a team of experts and then distributed 3 times a week, just like fresh milk, to each store, where they are blended daily reaching their full flavor excellence.*
Unaware of these high standard that would have helped to justify its absurd price points, Gus and I stumbled upon Grom gelato one summer night in the West Village, and, without so much as a tacit glance, immediately joined the line of people. Though we couldn't necessarily see the gelato, we could sense from the excited murmuring and craning heads of the crowd that we came upon something special. Before I even glanced at the menu we had to make our cup or cone and size decisions, doling out nearly $12 for two small cones. I didn't have enough time to realize how preposterous this was because I had only a few minutes to pick out two flavors - no easy task (and not just because I'm incredibly indecisive). While most gelato is displayed in alluring mounds behind a well-lit counter, Grom keeps its flavors hidden beneath shiny metal lids. The menu did little to dispel the mystique, the descriptions - written in English - almost as obscure as the Italian flavors they were meant to translate.
I settled on dark chocolate and Crema di Grom, described as "with Battifollo biscuits and Columbian 'teyuna' chocolate chips." Gus ordered vanilla and (regular) chocolate. We sat near a fountain at the intersection of Carmine and Bleeker to savor our cones, and savor we did. The dark chocolate was intense, like eating a chocolate bar that's 75% cocoa but cold and whipped to a deliciously dense, creamy consistency. The Crema di Grom was incredible in a different way, the pieces of cookie and chocolate attracting all the attention in base of a buttery vanilla. Gus's flavors were a little easier to wrap my head around: pure yet developed; the origins of which were clear and not disguised by sugar.
Despite its outstanding price tag - the Times said it just may be may be America’s most expensive ice cream cone - it is a summer must. Grom is not a place where habits are to be made, but it is a rare find where you can quite literally transport your taste buds to Italy.
*excerpts from Grom's website
Frozen treat (classic): Pop's chocolate milkshake (N 8th st. off Bedford Ave, Brooklyn)
This summer Gus and I made a few trips to Williamsburg; and on one such visit we came across Pop's, a cute old-timey little joint right off the main drag serving inexpensive bar fare - wings, cheese steaks, burgers and, it being Williamsburg - PBR. Though I can't speak for these items (NY Mag claims there are higher-quality deals in the neighborhood) I can extol their milkshakes: $3.50 buys you at least three scoops of creamy, rich homemade-tasting ice cream so thick you'll have a hard time sucking it through the straw. This is actually perfect for me because I love when ice cream sits out a little bit and gets to the soft melt-y phase. A Pop's milkshake more closely resemble a true "soft serve" than a milkshake, now that I think about it. The chocolate is not just a summer must - it's a staple. And very much worth the trip.
"Fast food" joint: Pies 'n Thighs (S 4th st. nr Driggs Ave, Brooklyn)
Despite all the home cooked meals, garden grown produce, and home canning I grew up with, my family broke all the rules for our yearly Easter meal: We got KFC. This sounds stranger now than ever before because I never actually stopped to think about it. I suppose the justification went something like "it's on the way to your Grandmother's." But I never needed any justification or explanation as a kid; this was, of course, one of my favorite traditions.
So every year I would make sure we ordered a bucket of extra crispy chicken, to which I methodically peeled off and consumed the deep-fried battered skin - never the actual meat. Though I look back on this fondly, knowing how perfectly content and carefree I was while performing my disgusting ritual, I must have some subconscious scars from this phase of my life because I don't think I've ever had KFC - or fried chicken in general - since the age of 10, nor have I craved it.
But Pies 'n Thighs has made me embrace my inner child. Started by three women (friends who met as cooks in a neighborhood restaurant), the little chicken joint is famous first and foremost for its fried chicken biscuit sandwich, pies, and doughnuts. According to Gothamist, the original was shut down in January 2008 by the Health Department for such infractions as an improper pork smoker; and its two-year absence was much bemoaned by its fans. But since March the new location has been written about by various papers and blogs and even featured on a segment of the Food Network.
So Gus and I decided to make another trip to Brooklyn for a late dinner. It was a steamy summer night and the modest little venue was humming with 60s music, skinny waiters (who apparently never eat the food they serve) ping ponging back and forth between tables, and much excitement from the diners. I ordered the chicken biscuit ($5). The chicken was meaty, tender, and fairly juicy, with a thinly battered, crispy skin, served in perhaps the best biscuit I've ever eaten, its crunchy exterior encasing the flaky, light, buttery layers inside. A sauce of honey and Tabasco married the two foods together. It was great, though by the end of the meal I gave up the chicken in favor of the biscuit (too much chicken!)
Gus had the chicken basket, which was similar but not as gluttonous. The chicken was covered in a thicker, crunchier batter, which I preferred. As his side he ordered mac 'n cheese drizzled in hot sauce: it was the epitome of great comfort food. And of course, we had to get dessert! We shared a lemon blackberry pie, similar to lemon meringue but with berries instead of meringue. It was sweet and tart, but sort of meager looking and nothing that couldn't be replicated with relative ease at home.
Thankfully, I don't think Pies 'n Thighs will rekindle my affinity for fried chicken skin, but I do think it triggered a new-found appreciation for soul food...and butter. Regardless, it made for a really enjoyable, savory meal. And another memory involving chicken I know I will hold dear.
Pizza: Rocky's II (2nd Ave btw 33rd and 34th)
Though I haven't yet revealed this on the blog, Gus and I share a deep, deep love for pizza (Gus more so than me); and since we moved to Manhattan we've been seeking out the best pizza we can find (future post on this TK). Lately we've been hitting up all the artisan, Napolitano-style pizzerias that have taken the city by storm, but I still find myself craving the classic New York slice. And lucky for us, we need only step a few blocks from our apartment to get it. Despite living in Murray Hill for two years we only recently tried Rocky's, after my friend Danielle raved to me about all of the different types of pies they had. So one night this summer we checked it out.
Rocky's II (the original is rumored to be in the meatpacking district, though I can't find it online) has many characteristics of your typical pizza joint: doors always open to the sidewalk, same guy with a ponytail (perhaps Rocky?) working the oven and register every day, etc.; but its unique in its creative toppings: from penne vodka to ravioli to buffalo chicken to chicken parm. And while I typically scoff at such unauthentic Americanizations; at this place, it just works. The chicken Caesar slice is one of my unexpected favorites: literally, pizza crust topped with a mound of crisp romaine, grilled thin pieces of chicken, grated Parmesan and an amazing Caesar dressing. It's sort of like a really great wrap on a crunchy crust. But my go-to is the margarita, the best plain slice in the neighborhood, and perhaps all of Manhattan, even though I haven't tried them all yet ; )
Drinking hangout: The Frying Pan (W 26th and Hudson River Park)
There are a ton of great summer drinking spots in the city; but none perhaps quite as unique as The Frying Pan. Built in 1929, Lightship #115 "Frying Pan" is one of the few lightships remaining and is listed on both the New York State and Federal Registers of Historic Places. (In case you were wondering: The US Coast Guard used lightships as floating lighthouses to guard other ships from running aground on shoals, or submerged rocks, that were too far from land to be served by a lighthouse on shore.) After sinking to the bottom of the Chesapeake Bay, it was salvaged by its owners and brought to Chelsea Piers, now serving as the ultimate drinking hangout. NY Mag describes it best:
The boat, docked on a railroad car barge, boasts a musty, barnacle-encrusted interior (complete with catwalks and an exposed engine room) straight out of a Nine Inch Nails video. The far end of the barge often serves as a moody dj lounge and stage for live acts. On the pier, a tiki bar serves up booze and burgers, and a 16-foot observation plank offers a fantastic view of activities on the Hudson....
I didn't check out the interior, but I did spend one hot summer afternoon with friends on the pier overlooking the water. The space was packed with groups of people chatting and drinking pitchers of beer and sangria. Having had a late night, we weren't up for drinks, but we did order some tasty bar fare which was surprisingly fairly inexpensive considering the $10 plates were big enough to share. For some quality day time drinking, or for a special outing, this spot can't be beat when the weather's nice.
Beer Garden: Bohemian Hall & Beer Garden (29-19 24th Ave nr 29th Ave., Queens)
(OK so this qualifies as another "drinking hangout" but I needed to make another category because I simply wanted to write about both.)
When people share their feelings about the Bohemian Beer Garden (as it's typically called), it's always conveyed in a fond, nostalgic sort of way; as if talking about their favorite pet or childhood buddy. I know this may sound like an odd way to put it, but I almost always get the sense that it holds a special place in people's hearts. It's never "oh yeah it's really cool!" It's more like "Aw, I just love that place...*sigh*"
So I was very excited to finally check it out last month for Gus's birthday. And I have to say, even with all the talk I heard leading up to my visit, my expectations were exceeded. The outdoor area is just enormous. You aren't even aware of the tall wooden fencing surrounding the perimeter because it feels like a big park...with lots of long wooden picnic tables. The bar has a nice selection of Czech, Belgium, and German beers on tap, and the pitchers are only $15. The best part about all of this? Despite the hundreds of patrons, there was hardly ever a wait to order drinks. And you're free to hang out, play card games, and act like a buffoon without glaring eyes from the staff, who only intervene to swipe away your empties - and even then, so deftly you barely even notice. The beirgarten also serves a great selection of sausages from the grill - which I didn't sample - but hearsay tells me they're damn good.
I didn't explore the interior, but NY Mag describes it as "a city unto itself" with "all manner of side rooms and antechambers branching off from the main bar." And while Studio Square is beautiful and sleek, nothing beats the unpretentious, authenticity of this place, which used to be a Czech and Slovak social club and is one of the last of the nearly 800 biergartens that once dotted the pre-Prohibition city. So now I fully understand the appeal of its old school charm. And I want to go back. *sigh*
Sightseeing involving food: Brooklyn bridge/Broolyn ice cream factory (Old Fulton St. and Water St., Brooklyn)
Though I've only been an NYC resident for two years, I've quickly developed the obligatory distaste for tourists and all things associated with them: Times Square, I <3 NYC paraphernalia, slow walking, etc. But every now and again I enjoy going to a part of the city I've never explored and doing the typical tourist thing (even though secretly I'm hoping no one will mistake me for one.) I know this is all very silly but it's the truth.
Anyway, Gus and I decided to have a very touristy outing on Labor Day weekend: We walked across the Brooklyn Bridge! And it was amazing. Walking on such a massive structure, gripping its thick steel wire cables, watching speeding cars underfoot - all above the East River - allows you appreciate the architectural feat in a way you simply couldn't from the ground. Completed in 1883 after 13 years of construction, the Brooklyn Bridge is one of the oldest suspension bridges in the U.S.; and it has the most fascinating history. I urge you to check out the well-cited Wikipedia entry because a few excerpts won't do the story justice.
After walking the length (6,016 feet), we made a right turn and walked back near the water to Brooklyn Bridge Park - a grassy knoll right on the water with man-made ponds, benches, a wine bar, a Red Hook Lobster Pound outpost, and of course, the Brooklyn Ice Cream Factory. Quite like Grom, it prides itself on producing small batches and using only pure ingredients. The company has two locations in Brooklyn - the original one we visited is housed in an adorable landmark fireboat house.
And like Grom, their prices are pretty eye-popping: $5.50 for two scoops, though you get a little more in the way of quantity here. But it's not every day you treat yourself to the creme de la creme of frozen treats (or, in our case, it's not every day you wait in a 30-minute line for food). The ice cream is everything it promises to be: simple, pure and delicious. I naturally ordered the chocolate in a waffle cone, and I don't think I spoke for 15 minutes until it disappeared.
That's pretty much my summer in a nutshell - or at least the best food-related parts. I'm already starting to miss these wonderful places and my first memories I'll always associate with them. But writing this post did bring some closure, and hopefully it did for you as well. Now, let's say hello to fall.
Places to go and things to eat:
Frozen treat (high brow): Grom gelato (Bleeker Street nr Carmine)
Gelato is pretty much neck and neck with ice cream in my book; and fortunately, unlike ice cream, gelato is relatively easy to come by in Manhattan. There are fair amount of gelaterias - Ciao Bella, Il Laboratorio del Gelato, and L'arte del Gelato, to name a few - plus many Italian bakeries downtown usually carry the standard flavors. And all of them are quite good. But probably nothing tops the authenticity (or seriousness) of Grom.
Grom is an artisan gelateria from Turin (Torino), Italy - which we now know is where many outstanding ideas are born. Its young, attractive founders spent a year scouring the globe for "the best that agriculture has to offer," and they use only the finest ingredients:
only fresh seasonal fruit, coming from the best consortia in Italy and from our farm Mura Mura, no colorings or artificial additives, Lurisia mountain water for the sorbets and high-quality whole milk for the creams, organic eggs and a selection of the best cocoas and coffees from central America.*
A Grom manager even told that Times that “The strawberries for our granita are grown only on 12 hectares in the entire earth."
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| Kodak moment: Grom's founders, Federico Grom and Guido Martinetti (from the NYTimes.com) |
Amazingly, despite expanding to Paris, Japan, New York, and other parts of Italy, Grom sources all of its stores from a central location in Italy (like Eataly, it was born out of the Slow Food movement):
The liquid mixtures produced in the laboratory, are checked by a team of experts and then distributed 3 times a week, just like fresh milk, to each store, where they are blended daily reaching their full flavor excellence.*
Unaware of these high standard that would have helped to justify its absurd price points, Gus and I stumbled upon Grom gelato one summer night in the West Village, and, without so much as a tacit glance, immediately joined the line of people. Though we couldn't necessarily see the gelato, we could sense from the excited murmuring and craning heads of the crowd that we came upon something special. Before I even glanced at the menu we had to make our cup or cone and size decisions, doling out nearly $12 for two small cones. I didn't have enough time to realize how preposterous this was because I had only a few minutes to pick out two flavors - no easy task (and not just because I'm incredibly indecisive). While most gelato is displayed in alluring mounds behind a well-lit counter, Grom keeps its flavors hidden beneath shiny metal lids. The menu did little to dispel the mystique, the descriptions - written in English - almost as obscure as the Italian flavors they were meant to translate.
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| Photo from La Bella Citta |
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| (I didn't have my camera!) Photo from The Peche |
*excerpts from Grom's website
Frozen treat (classic): Pop's chocolate milkshake (N 8th st. off Bedford Ave, Brooklyn)
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| Photo from NYMag.com |
"Fast food" joint: Pies 'n Thighs (S 4th st. nr Driggs Ave, Brooklyn)
Despite all the home cooked meals, garden grown produce, and home canning I grew up with, my family broke all the rules for our yearly Easter meal: We got KFC. This sounds stranger now than ever before because I never actually stopped to think about it. I suppose the justification went something like "it's on the way to your Grandmother's." But I never needed any justification or explanation as a kid; this was, of course, one of my favorite traditions.
So every year I would make sure we ordered a bucket of extra crispy chicken, to which I methodically peeled off and consumed the deep-fried battered skin - never the actual meat. Though I look back on this fondly, knowing how perfectly content and carefree I was while performing my disgusting ritual, I must have some subconscious scars from this phase of my life because I don't think I've ever had KFC - or fried chicken in general - since the age of 10, nor have I craved it.
But Pies 'n Thighs has made me embrace my inner child. Started by three women (friends who met as cooks in a neighborhood restaurant), the little chicken joint is famous first and foremost for its fried chicken biscuit sandwich, pies, and doughnuts. According to Gothamist, the original was shut down in January 2008 by the Health Department for such infractions as an improper pork smoker; and its two-year absence was much bemoaned by its fans. But since March the new location has been written about by various papers and blogs and even featured on a segment of the Food Network.
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| Pies 'n Thighs interior; Photo from Gothamist |
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| The chicken biscuit (too much chicken to biscuit if you ask me). Photo from AlwaysHungryNY |
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| The chicken basket, with mac 'n cheese. From TheGirlWhoAteEverything |
Thankfully, I don't think Pies 'n Thighs will rekindle my affinity for fried chicken skin, but I do think it triggered a new-found appreciation for soul food...and butter. Regardless, it made for a really enjoyable, savory meal. And another memory involving chicken I know I will hold dear.
Pizza: Rocky's II (2nd Ave btw 33rd and 34th)
Though I haven't yet revealed this on the blog, Gus and I share a deep, deep love for pizza (Gus more so than me); and since we moved to Manhattan we've been seeking out the best pizza we can find (future post on this TK). Lately we've been hitting up all the artisan, Napolitano-style pizzerias that have taken the city by storm, but I still find myself craving the classic New York slice. And lucky for us, we need only step a few blocks from our apartment to get it. Despite living in Murray Hill for two years we only recently tried Rocky's, after my friend Danielle raved to me about all of the different types of pies they had. So one night this summer we checked it out.
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| The chicken Caesar slice |
Drinking hangout: The Frying Pan (W 26th and Hudson River Park)
There are a ton of great summer drinking spots in the city; but none perhaps quite as unique as The Frying Pan. Built in 1929, Lightship #115 "Frying Pan" is one of the few lightships remaining and is listed on both the New York State and Federal Registers of Historic Places. (In case you were wondering: The US Coast Guard used lightships as floating lighthouses to guard other ships from running aground on shoals, or submerged rocks, that were too far from land to be served by a lighthouse on shore.) After sinking to the bottom of the Chesapeake Bay, it was salvaged by its owners and brought to Chelsea Piers, now serving as the ultimate drinking hangout. NY Mag describes it best:
The boat, docked on a railroad car barge, boasts a musty, barnacle-encrusted interior (complete with catwalks and an exposed engine room) straight out of a Nine Inch Nails video. The far end of the barge often serves as a moody dj lounge and stage for live acts. On the pier, a tiki bar serves up booze and burgers, and a 16-foot observation plank offers a fantastic view of activities on the Hudson....
Beer Garden: Bohemian Hall & Beer Garden (29-19 24th Ave nr 29th Ave., Queens)
(OK so this qualifies as another "drinking hangout" but I needed to make another category because I simply wanted to write about both.)
When people share their feelings about the Bohemian Beer Garden (as it's typically called), it's always conveyed in a fond, nostalgic sort of way; as if talking about their favorite pet or childhood buddy. I know this may sound like an odd way to put it, but I almost always get the sense that it holds a special place in people's hearts. It's never "oh yeah it's really cool!" It's more like "Aw, I just love that place...
So I was very excited to finally check it out last month for Gus's birthday. And I have to say, even with all the talk I heard leading up to my visit, my expectations were exceeded. The outdoor area is just enormous. You aren't even aware of the tall wooden fencing surrounding the perimeter because it feels like a big park...with lots of long wooden picnic tables. The bar has a nice selection of Czech, Belgium, and German beers on tap, and the pitchers are only $15. The best part about all of this? Despite the hundreds of patrons, there was hardly ever a wait to order drinks. And you're free to hang out, play card games, and act like a buffoon without glaring eyes from the staff, who only intervene to swipe away your empties - and even then, so deftly you barely even notice. The beirgarten also serves a great selection of sausages from the grill - which I didn't sample - but hearsay tells me they're damn good.
I didn't explore the interior, but NY Mag describes it as "a city unto itself" with "all manner of side rooms and antechambers branching off from the main bar." And while Studio Square is beautiful and sleek, nothing beats the unpretentious, authenticity of this place, which used to be a Czech and Slovak social club and is one of the last of the nearly 800 biergartens that once dotted the pre-Prohibition city. So now I fully understand the appeal of its old school charm. And I want to go back. *sigh*
Sightseeing involving food: Brooklyn bridge/Broolyn ice cream factory (Old Fulton St. and Water St., Brooklyn)
Anyway, Gus and I decided to have a very touristy outing on Labor Day weekend: We walked across the Brooklyn Bridge! And it was amazing. Walking on such a massive structure, gripping its thick steel wire cables, watching speeding cars underfoot - all above the East River - allows you appreciate the architectural feat in a way you simply couldn't from the ground. Completed in 1883 after 13 years of construction, the Brooklyn Bridge is one of the oldest suspension bridges in the U.S.; and it has the most fascinating history. I urge you to check out the well-cited Wikipedia entry because a few excerpts won't do the story justice.
After walking the length (6,016 feet), we made a right turn and walked back near the water to Brooklyn Bridge Park - a grassy knoll right on the water with man-made ponds, benches, a wine bar, a Red Hook Lobster Pound outpost, and of course, the Brooklyn Ice Cream Factory. Quite like Grom, it prides itself on producing small batches and using only pure ingredients. The company has two locations in Brooklyn - the original one we visited is housed in an adorable landmark fireboat house.
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| The Brooklyn Ice Cream Factory |
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| Gus's cone |
Tuesday, September 14, 2010
Summer Round-Up: Part I
It's nearly mid-September, and with the sudden drop in temperate and cool breeze, I'm finally beginning to acknowledge that summer has officially ended. Well, almost. While I'm eager to leave behind my sweaty walks to work, stifling subway rides and air conditioning wars with Gus, I'm not quite ready to bid farewell to the long hot days and freedom that summer brings. So, to help bring some closure, I'm doing a round-up of my summer favorites: from recipes to restaurants and everything in between.
Recipes
Salad: Chicken Salad with New Potatoes and Haricot Verts, inspired by Sarabeth's restaurant
The KNK Farm Free-Range Chicken Salad at Sarabeth's West restaurant is insanely good. Gus's brother's girlfriend, Megan, is a manager at Sarabeth's upper west side location; and being the wonderful person she is, she has comped many delicious meals for us. The menu is full of great dishes; but for me, the chicken salad takes the cake. It combines fresh, tender pieces of chicken with green beans, red potatoes, peppers, button mushrooms, and greens in a shallot vinaigrette, artfully served in a red cabbage "bowl."
I created a simplified version of this salad at home; and while it certainly doesn't touch the original, it makes for a great main course on a hot summer night: light yet substantial enough for a main course.
Serves: 2 very hungry people or 4 normal appetites
- Ingredients -
Dressing/marinade (adapted from this Emeril recipe):
1 cup olive oil
1/2 cup sherry or red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 shallot, minced
6 chicken tenders
2 tablespoons olive oil
1 bunch new potatoes, scrubbed clean
1 package haricot verts
1 bag of mixed greens
- Method -
Whisk together the ingredients for the dressing. Reserve half of the dressing for the salad and use the remainder to marinate the chicken overnight (ideally), or for a few hours minimum. When you're ready to cook, place the potatoes into a medium size sauce pan, adding enough water to cover them completely. Place the pan on high heat and boil the for 20 minutes, then drain. (Nifty tip: An easy way to know when the new potatoes are done is to poke a fork in the center of the largest potato, gently twist the fork. If the new potato breaks apart easily, they are fully cooked.) Meanwhile, heat 2 tablespoons olive oil in a large plan and add the chicken, sauteing until just cooked through. Steam the haricot verts in the microwave for 5 minutes. Cut the chicken into small chunks and combine with the potatoes, haricot verts, salad greens, and dressing.
Side dish: Mexican corn salad from Food&Wine.com
Some friends started a pot-luck dinner tradition on Wednesday nights this summer, which was not only fun but a great opportunity to devote time to one aspect of a meal that maybe you wouldn't have the time to otherwise. Side dishes, for me, usually consist of nothing more than sauteed vegetables; but on pot-luck night, I ventured beyond. One of my favorite recipes was a Mexican corn salad, inspired by this recipe, which pairs it with grilled scallops (I unfortunately didn't get around to making those!)
There are many recipes for corn salad, but this one is great because it's incredibly easy and very tasty: The combination of mayo, chile powder, Tabasco, and lime juice creates a creamy consistency to bind the ingredients and a spicy tang, making it the perfect accompaniment to tacos and a cold beer. I followed the recipe fairly closely, except, sans grill, I boiled the corn, skipped the cheese and scallops, and tossed it with some pepper and white rice.
Serves: 4-6
- Ingredients -
Dressing:
1 garlic clove, minced
1/4 cup mayo (can also use plain greek yogurt)
1 teaspoon chile powder
2 tablespoons fresh lime juice
Tabasco sauce, to taste
salt and pepper
2 medium ears of corn, husked
2 tablespoons red onion, diced
1 small bell pepper, diced (red or orange adds some nice color variety)
1 cup cooked white rice
-Method -
Whisk together the dressing, set aside. Boil the corn to your liking (I find that 6-8 minutes is good if you like yours with just a bit of crunch). Cut the kernels off the cob, and combine with remaining ingredients. Stir dressing in.
Main course: Fresh Fettuccine With Chicken, Artichokes And Green Olives from Cookthink.com
Cookthink.com is one of my favorite recipe sites for many reasons. It has an uncluttered, simple interface. Helpful little sidebars suggesting accompaniments and explaining techniques and ingredients that I've never been clear on (like what exactly are Jerusalem artichokes?). But the best part about it is the search tool, which allows you to search for recipes by typing in any combination of ingredients, plus the type of dish and/or cuisine you're looking for, and even the "mood" you're feeling. And it usually yields fairly spot-on results.
This time I typed in "chicken, dinner, healthy" and came upon this recipe, a "light, elegant pasta dish, delicious in early spring when the day's are still a little chilly" - or late summer as it turns to fall. I followed this recipe to a T, so no need to copy and paste - click here for the complete recipe; and spend some time on the site to explore while you're at it.
Dessert: Lemon bars from JoyofBaking.com
I've been wanting to try these lemon bars from JoyofBaking.com for a long time now, so I whipped them up one night for a potluck dinner and they tasted as amazing as I had imagined: a creamy lemony filling, both sweet and lip-smackingly tart, atop a thin crumbly shortbread crust that perfectly balances out the strong flavors. These treats can really be enjoyed year-round, but with a scoop of vanilla ice cream, it's a wonderfully refreshing summer dessert. Again, I followed this recipe exactly and the results were stunning, so click here for the recipe. I unfortunately didn't get to take any pictures because they were literally gone before I knew it, but I have to leave you with one to properly tempt you.
Drink: Magic Hat Wacko
There are so many fantastic summer cocktails and sangrias I didn't make this summer (alas, the Porch Swing will have to wait until next year); but Magic Hat's summer brew filled the void. Though not well-received by beer aficionados (they're just as bad as wine snobs), I found it to be the perfect summer brew: light and refreshing and just a touch sweet, with a bit of a bite from the carbonation. It pairs well with spicy dishes and salty snacks or simply on its own. And while I love drinking out of a chilled bottle, this is a beer that begs to be served in a glass to show its wonderful hue from the beet juice. (Oh, and please check out Magic Hat's site because it's amazing, if a tad bit confusing.)
That about sums it up for my summer recipes. Stay tuned for Part II: summer round-up of places to go and things to eat in the Big Apple.
Recipes
Salad: Chicken Salad with New Potatoes and Haricot Verts, inspired by Sarabeth's restaurant
The KNK Farm Free-Range Chicken Salad at Sarabeth's West restaurant is insanely good. Gus's brother's girlfriend, Megan, is a manager at Sarabeth's upper west side location; and being the wonderful person she is, she has comped many delicious meals for us. The menu is full of great dishes; but for me, the chicken salad takes the cake. It combines fresh, tender pieces of chicken with green beans, red potatoes, peppers, button mushrooms, and greens in a shallot vinaigrette, artfully served in a red cabbage "bowl."
 |
| Sarabeth's chicken salad |
I created a simplified version of this salad at home; and while it certainly doesn't touch the original, it makes for a great main course on a hot summer night: light yet substantial enough for a main course.
Serves: 2 very hungry people or 4 normal appetites
- Ingredients -
Dressing/marinade (adapted from this Emeril recipe):
1 cup olive oil
1/2 cup sherry or red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 shallot, minced
6 chicken tenders
2 tablespoons olive oil
1 bunch new potatoes, scrubbed clean
1 package haricot verts
1 bag of mixed greens
- Method -
Whisk together the ingredients for the dressing. Reserve half of the dressing for the salad and use the remainder to marinate the chicken overnight (ideally), or for a few hours minimum. When you're ready to cook, place the potatoes into a medium size sauce pan, adding enough water to cover them completely. Place the pan on high heat and boil the for 20 minutes, then drain. (Nifty tip: An easy way to know when the new potatoes are done is to poke a fork in the center of the largest potato, gently twist the fork. If the new potato breaks apart easily, they are fully cooked.) Meanwhile, heat 2 tablespoons olive oil in a large plan and add the chicken, sauteing until just cooked through. Steam the haricot verts in the microwave for 5 minutes. Cut the chicken into small chunks and combine with the potatoes, haricot verts, salad greens, and dressing.
 |
| Emily's far inferior chicken salad |
Side dish: Mexican corn salad from Food&Wine.com
Some friends started a pot-luck dinner tradition on Wednesday nights this summer, which was not only fun but a great opportunity to devote time to one aspect of a meal that maybe you wouldn't have the time to otherwise. Side dishes, for me, usually consist of nothing more than sauteed vegetables; but on pot-luck night, I ventured beyond. One of my favorite recipes was a Mexican corn salad, inspired by this recipe, which pairs it with grilled scallops (I unfortunately didn't get around to making those!)
There are many recipes for corn salad, but this one is great because it's incredibly easy and very tasty: The combination of mayo, chile powder, Tabasco, and lime juice creates a creamy consistency to bind the ingredients and a spicy tang, making it the perfect accompaniment to tacos and a cold beer. I followed the recipe fairly closely, except, sans grill, I boiled the corn, skipped the cheese and scallops, and tossed it with some pepper and white rice.
Serves: 4-6
- Ingredients -
Dressing:
1 garlic clove, minced
1/4 cup mayo (can also use plain greek yogurt)
1 teaspoon chile powder
2 tablespoons fresh lime juice
Tabasco sauce, to taste
salt and pepper
2 medium ears of corn, husked
2 tablespoons red onion, diced
1 small bell pepper, diced (red or orange adds some nice color variety)
1 cup cooked white rice
-Method -
Whisk together the dressing, set aside. Boil the corn to your liking (I find that 6-8 minutes is good if you like yours with just a bit of crunch). Cut the kernels off the cob, and combine with remaining ingredients. Stir dressing in.
Main course: Fresh Fettuccine With Chicken, Artichokes And Green Olives from Cookthink.com
Cookthink.com is one of my favorite recipe sites for many reasons. It has an uncluttered, simple interface. Helpful little sidebars suggesting accompaniments and explaining techniques and ingredients that I've never been clear on (like what exactly are Jerusalem artichokes?). But the best part about it is the search tool, which allows you to search for recipes by typing in any combination of ingredients, plus the type of dish and/or cuisine you're looking for, and even the "mood" you're feeling. And it usually yields fairly spot-on results.
This time I typed in "chicken, dinner, healthy" and came upon this recipe, a "light, elegant pasta dish, delicious in early spring when the day's are still a little chilly" - or late summer as it turns to fall. I followed this recipe to a T, so no need to copy and paste - click here for the complete recipe; and spend some time on the site to explore while you're at it.
Dessert: Lemon bars from JoyofBaking.com
I've been wanting to try these lemon bars from JoyofBaking.com for a long time now, so I whipped them up one night for a potluck dinner and they tasted as amazing as I had imagined: a creamy lemony filling, both sweet and lip-smackingly tart, atop a thin crumbly shortbread crust that perfectly balances out the strong flavors. These treats can really be enjoyed year-round, but with a scoop of vanilla ice cream, it's a wonderfully refreshing summer dessert. Again, I followed this recipe exactly and the results were stunning, so click here for the recipe. I unfortunately didn't get to take any pictures because they were literally gone before I knew it, but I have to leave you with one to properly tempt you.
 |
Drink: Magic Hat Wacko
There are so many fantastic summer cocktails and sangrias I didn't make this summer (alas, the Porch Swing will have to wait until next year); but Magic Hat's summer brew filled the void. Though not well-received by beer aficionados (they're just as bad as wine snobs), I found it to be the perfect summer brew: light and refreshing and just a touch sweet, with a bit of a bite from the carbonation. It pairs well with spicy dishes and salty snacks or simply on its own. And while I love drinking out of a chilled bottle, this is a beer that begs to be served in a glass to show its wonderful hue from the beet juice. (Oh, and please check out Magic Hat's site because it's amazing, if a tad bit confusing.)
 |
| Image from this random site |
That about sums it up for my summer recipes. Stay tuned for Part II: summer round-up of places to go and things to eat in the Big Apple.
Tuesday, September 7, 2010
Impressions of Eataly
It's been open 7 days and I've managed to make 2 trips to Eataly - which is the minimum amount of time you need to wrap your mind around the boldness of such a feat.
I mistakenly went in with a purpose on my first visit - the day after it opened - to get a bite to eat with some friends in the span of a lunch break. It went something like this: Scan the area. Fresh food department. Note 5 different types of lettuce, a waterfall display of nuts, an Italian market-style stand with shiny red tomatoes and hanging threads of garlic and dried hot peppers. Excited, determined people moving all around me like ants. Negotiating the aisles with futuristic plastic shopping carts. Realize people are actually shopping for produce. Look up. Unhelpful signage pointing me in all different directions. Look down. Smile at the orange crocks on an employee's feet. Walk left. Huge wheels of Italian cheeses behind a glass counter. Crane head right. Espresso bar with gargantuan silver coffee canisters and people leaning elbows on the counter, tiny porcelain cups poised indifferently in their free hand. Turn left. A long line of people, waiting...for what? Spot two mosaic domes behind aisles upon aisles of dried imported pasta. Ah, pizza. A 360 degree turn takes in a mini bookstore, shelves of single bottles of specialty beer, a long wine counter filled with people sipping elegantly on their lunch break. Another turn and there's an insanely large fish amongst an assortment of other seafood, nestled in ice chips behind a counter. Loaves of rustic, flour-topped bread behind another. Attractive people laughing around a table with wooden boards of cheese, prosciutto, olives, and bread, immune to the madness around them. Exhale.
It was enthralling and overwhelming, like I couldn't open my eyes wide enough to take everything in or even begin to understand how the whole thing operates. Even more perplexing were all the people around me who apparently did. Fortunately, I managed to try some food. After a hurried overview of the floor plan I waited in line for 40 minutes for an unexpectedly small funghi Taleggio panini ($7.40 with tax). The panini was obviously prepared using superior ingredients - crunchy thin foccia baked on the premises; fresh, earthy mushrooms; the cheese soft and just the right amount of stinky. If I hadn't consumed a small cup of warm chocolate - what tasted like the best chocolate I've ever had - while waiting in line ($1.00), I might have been more put-off by the size (and the waiting in line). (Serious Eats took issue with the size of the paninis in a great post in which they sample all the different types.) But it was very tasty and authentic nonetheless.
The second visit to Eataly was much more enjoyable, not only because I was mentally prepared for what was to come; but also because I was with my parents. This is significant for the obvious reason that they're happy to buy me things I couldn't otherwise afford (peach preserves, imported olive oil, fresh baby artichoke hearts); but also because they take delight in things that I would normally bypass (in the case of the raw beef counter, with a grimaced look on my face). My dad's irrepressible urge to speak to people, and my mom's knowledge of Italy and cooking, also came in handy.
Mt parents took to Eataly immediately. My dad's enthusiasm, unrivaled by most six-year-olds, was heightened by the pulsating energy of Eataly - and the espresso he drank within the first 10 minutes of stepping inside. My mom, undeterred by the obscure differences between jam, preserves, and compote- rows and rows of which greeted her at the entrance - was simply in her element. She began poring over food labels, stopping only to look for an empty shopping basket to stash her items.
We analyzed the cheese selection, watched a worker form ravioli by hand, watched another worker handle an alarming mound of bread dough, surveyed the beer, got the lowdown on the raw beef from an Italian-American sitting at the bar by himself (he was in Tuscany visiting his parents the day before), learned about pizza from the Neopolitan pizza makers (the pies cook for sixty SECONDS in the oven), spoke to the vegetable butcher about preparing baby artichokes, were amazed by all the pasta shapes we've never seen, tasted the amazing warm chocolate and an even more amazing chilled crema espresso that Gus ordered.
Mario Batali wanted Eataly to be the preeminent culinary destination for New York City - and a place to learn about Italian food and culture. And he accomplished exactly that. Yes, it's crazy. Yes, it's filled with tourists. But it's also filled with great energy, enthusiastic workers, and a lot of Italians - and people in the know - treating this place like they've been coming for years. The best part about it is seeing all the stuff you never knew existed - raw beef, pasta shaped like coins, pear and balsamic vinegar spread - and of course getting to try them. More pictures below.
 |
| Please note the orange crocs |
It was enthralling and overwhelming, like I couldn't open my eyes wide enough to take everything in or even begin to understand how the whole thing operates. Even more perplexing were all the people around me who apparently did. Fortunately, I managed to try some food. After a hurried overview of the floor plan I waited in line for 40 minutes for an unexpectedly small funghi Taleggio panini ($7.40 with tax). The panini was obviously prepared using superior ingredients - crunchy thin foccia baked on the premises; fresh, earthy mushrooms; the cheese soft and just the right amount of stinky. If I hadn't consumed a small cup of warm chocolate - what tasted like the best chocolate I've ever had - while waiting in line ($1.00), I might have been more put-off by the size (and the waiting in line). (Serious Eats took issue with the size of the paninis in a great post in which they sample all the different types.) But it was very tasty and authentic nonetheless.
 |
| (The government isn't reading my blog Dad. |
Mt parents took to Eataly immediately. My dad's enthusiasm, unrivaled by most six-year-olds, was heightened by the pulsating energy of Eataly - and the espresso he drank within the first 10 minutes of stepping inside. My mom, undeterred by the obscure differences between jam, preserves, and compote- rows and rows of which greeted her at the entrance - was simply in her element. She began poring over food labels, stopping only to look for an empty shopping basket to stash her items.
We analyzed the cheese selection, watched a worker form ravioli by hand, watched another worker handle an alarming mound of bread dough, surveyed the beer, got the lowdown on the raw beef from an Italian-American sitting at the bar by himself (he was in Tuscany visiting his parents the day before), learned about pizza from the Neopolitan pizza makers (the pies cook for sixty SECONDS in the oven), spoke to the vegetable butcher about preparing baby artichokes, were amazed by all the pasta shapes we've never seen, tasted the amazing warm chocolate and an even more amazing chilled crema espresso that Gus ordered.
Mario Batali wanted Eataly to be the preeminent culinary destination for New York City - and a place to learn about Italian food and culture. And he accomplished exactly that. Yes, it's crazy. Yes, it's filled with tourists. But it's also filled with great energy, enthusiastic workers, and a lot of Italians - and people in the know - treating this place like they've been coming for years. The best part about it is seeing all the stuff you never knew existed - raw beef, pasta shaped like coins, pear and balsamic vinegar spread - and of course getting to try them. More pictures below.
      |
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