Manhattan
Posted by Laren Spirer, November 6, 2009 at 3:00 PM
[Photos: Laren Spirer]
On Monday night, the Astor Center hosted its first Tweetup, co-sponsored by Chartreuse and LUPEC NYC. The idea behind the Tweetup was to gather up cocktail enthusiasts, many of whom are on Twitter, for an interactive event/cocktail party. We were fortunate enough to have Jean-Marc Roger, the president of Chartreuse Diffusion, visiting from France, which he only does twice a year. And although he wasn't willing to share the 130-item ingredient list for the age-old spirit, which is still made by monks in the French Alps, he was kind enough to donate yellow and green Chartreuse so the ladies of LUPEC could create Chartreuse-based cocktails for the group.
There were six drinks in all, each with an entirely different flavor profile, but each featuring yellow or green Chartreuse, and sometimes even both. The Bubbly Scribe was a light and easy drink, perfect for kicking of the night, created by Meaghan Dorman, of Raines Law Room. The citrus blends beautifully with the Chartreuse, and the bubbles lift it to a festive level. If you haven't been to Raines, it's a perfect example of the pre-prohibition speakeasy cocktail dens that are dotting the city of late, named after an 1896 New York State tax law passed in an attempt to curb liquor consumption. It's down a few stairs, filled with cozy booths equiped with buzzers for summoning the waitstaff.
The recipe, after the jump.
Continue reading »
Posted by Kathy YL Chan, November 6, 2009 at 2:15 PM
[Photo: Kathy Chan]
One square big enough to share. A banana cake with the slightest tang of sour cream. A smother of chocolate, closer to a ganache than frosting. And a single banana chip to finish. Thumbs up. If you pop the cake in the toaster oven for a few minutes, the edges get extra crisp and the dark chocolate turns molten—a delicious lava bit with each forkful.
It's lovely, yes, but the single best item at Oro Bakery are those madelines, plump, moist and lemony. You might remember them from our post on Serious Eats's Guide to the Best Madeleines in New York City. They are stellar, I kid you not!
Oro Bakery
375 Broome Street, New York NY 10013 (map)
212-941-6368
orobakerybar.com
Posted by Nikki Goldstein, November 6, 2009 at 12:00 PM
[Flickr: Lanaflickr]
Dosas may be the popular choice for Indian brunch in Curry Hill, but the Bowery's Indian-inspired Double Crown takes a totally different approach. Drawing from the historic blending of English and Southeast Asian cuisines, Double Crown's brunch has a refined culinary point of view that comes across clearly in all its dishes. Of those I've tried, my favorite is the Grilled Sambal Prawns with Scrambled Eggs, which gets a robust hit of flavor from the traditional chili jam—a condiment, somewhat ironically, that's typically served with dosas).
Surprisingly, though, it's the eggs and not the prawns that absorb most of the spice from the sambal. It's a comfortable heat that develops without overpowering, often balanced by the fine sprigs of cilantro strewn over the dish. The prawns—giant, whole, and grilled to a deliciously sticky, caramelized point—are definitely an unusual brunch protein, but their sheer size makes them hearty enough to stand up to the eggs and toast alongside them, while their delicate sweetness adds the kind of complexity you'd expect from a dinner entree.
Continue reading »
Posted by Kathy YL Chan, November 5, 2009 at 1:45 PM
[Photo: Kathy Chan]
For the most part, I stay away from tutti-fruit, rainbow colored sweets—you know, those too colorful for their own good sort of desserts. But at Stogo, the dairy free ice cream stop in the East Village, their spelt-based red velvet flavor is oddly intriguing. Soy-based ice cream, check. Coconut milk-based ice cream, check. But spelt-based ice cream? This was unusual.
Spelt's nutty, distinctive taste comes through most clearly in this "ice cream," overpowering the intended flavor, red velvet. Red velvet cake crumbs are speckled throughout the batter, staining the base a light pink, but those bits are whispers in a intensely spelt-flavored ice cream.
Stogo
159 Second Avenue, New York NY 10003 (map)
stogonyc.com
Posted by Tia Kim, November 5, 2009 at 12:00 PM
[Photos: Tia Kim]
Much has been written about Bon Chon, the first Korean fried chicken chain in the states that made Americans put down their KFC (Kentucky Fried Chicken) for a different KFC (Korean Fried Chicken).
However, two of the Bon Chon franchises in New York, one off of 32nd Street and one in Flushing, have pulled a Palin and gone rogue. The two restaurant-bars are now calling themselves "Mad for Chicken." Considering the former K-Town Bon Chon was my go-to wings and beer spot, the news was a bit unsettling. So a few days ago, I decided I needed some wings to settle my nerves.
Continue reading »
Posted by Laren Spirer, November 6, 2009 at 3:00 PM
[Photos: Laren Spirer]
On Monday night, the Astor Center hosted its first Tweetup, co-sponsored by Chartreuse and LUPEC NYC. The idea behind the Tweetup was to gather up cocktail enthusiasts, many of whom are on Twitter, for an interactive event/cocktail party. We were fortunate enough to have Jean-Marc Roger, the president of Chartreuse Diffusion, visiting from France, which he only does twice a year. And although he wasn't willing to share the 130-item ingredient list for the age-old spirit, which is still made by monks in the French Alps, he was kind enough to donate yellow and green Chartreuse so the ladies of LUPEC could create Chartreuse-based cocktails for the group.
There were six drinks in all, each with an entirely different flavor profile, but each featuring yellow or green Chartreuse, and sometimes even both. The Bubbly Scribe was a light and easy drink, perfect for kicking of the night, created by Meaghan Dorman, of Raines Law Room. The citrus blends beautifully with the Chartreuse, and the bubbles lift it to a festive level. If you haven't been to Raines, it's a perfect example of the pre-prohibition speakeasy cocktail dens that are dotting the city of late, named after an 1896 New York State tax law passed in an attempt to curb liquor consumption. It's down a few stairs, filled with cozy booths equiped with buzzers for summoning the waitstaff.
The recipe, after the jump.
Continue reading »
Posted by Kathy YL Chan, November 6, 2009 at 2:15 PM
[Photo: Kathy Chan]
One square big enough to share. A banana cake with the slightest tang of sour cream. A smother of chocolate, closer to a ganache than frosting. And a single banana chip to finish. Thumbs up. If you pop the cake in the toaster oven for a few minutes, the edges get extra crisp and the dark chocolate turns molten—a delicious lava bit with each forkful.
It's lovely, yes, but the single best item at Oro Bakery are those madelines, plump, moist and lemony. You might remember them from our post on Serious Eats's Guide to the Best Madeleines in New York City. They are stellar, I kid you not!
Oro Bakery
375 Broome Street, New York NY 10013 (map)
212-941-6368
orobakerybar.com
Posted by Nikki Goldstein, November 6, 2009 at 12:00 PM
[Flickr: Lanaflickr]
Dosas may be the popular choice for Indian brunch in Curry Hill, but the Bowery's Indian-inspired Double Crown takes a totally different approach. Drawing from the historic blending of English and Southeast Asian cuisines, Double Crown's brunch has a refined culinary point of view that comes across clearly in all its dishes. Of those I've tried, my favorite is the Grilled Sambal Prawns with Scrambled Eggs, which gets a robust hit of flavor from the traditional chili jam—a condiment, somewhat ironically, that's typically served with dosas).
Surprisingly, though, it's the eggs and not the prawns that absorb most of the spice from the sambal. It's a comfortable heat that develops without overpowering, often balanced by the fine sprigs of cilantro strewn over the dish. The prawns—giant, whole, and grilled to a deliciously sticky, caramelized point—are definitely an unusual brunch protein, but their sheer size makes them hearty enough to stand up to the eggs and toast alongside them, while their delicate sweetness adds the kind of complexity you'd expect from a dinner entree.
Continue reading »
Posted by Kathy YL Chan, November 5, 2009 at 1:45 PM
[Photo: Kathy Chan]
For the most part, I stay away from tutti-fruit, rainbow colored sweets—you know, those too colorful for their own good sort of desserts. But at Stogo, the dairy free ice cream stop in the East Village, their spelt-based red velvet flavor is oddly intriguing. Soy-based ice cream, check. Coconut milk-based ice cream, check. But spelt-based ice cream? This was unusual.
Spelt's nutty, distinctive taste comes through most clearly in this "ice cream," overpowering the intended flavor, red velvet. Red velvet cake crumbs are speckled throughout the batter, staining the base a light pink, but those bits are whispers in a intensely spelt-flavored ice cream.
Stogo
159 Second Avenue, New York NY 10003 (map)
stogonyc.com
Posted by Tia Kim, November 5, 2009 at 12:00 PM
[Photos: Tia Kim]
Much has been written about Bon Chon, the first Korean fried chicken chain in the states that made Americans put down their KFC (Kentucky Fried Chicken) for a different KFC (Korean Fried Chicken).
However, two of the Bon Chon franchises in New York, one off of 32nd Street and one in Flushing, have pulled a Palin and gone rogue. The two restaurant-bars are now calling themselves "Mad for Chicken." Considering the former K-Town Bon Chon was my go-to wings and beer spot, the news was a bit unsettling. So a few days ago, I decided I needed some wings to settle my nerves.
Continue reading »
Posted by Kathy YL Chan, November 4, 2009 at 4:15 PM
[Photo: Kathy Chan]
New to the range of goods at Amy's Bread, fitting in right with the season, is the Pumpkin Pecan Knot. A light yeast bread, with delicate spice, a mild pumpkin flavor, and handful of crushed pecans. It's just dandy toasted with a smother of softened butter, or nibbled away plain throughout the day. Buy the bread as a ring and it's sure to last you breakfast for the entire week. Or if you grow easily bored of flavors like myself, the bread is sold as cut wedges for $1.75 apiece.
Amy's Bread
Various Locations in NYC (map)
amysbread.com
Posted by Kathy YL Chan, November 4, 2009 at 1:30 PM
[Photo: Kathy Chan]
It's trendy, that's for sure. At the recently opened La Crepe Parisienne, I didn't love the crepes—too soft and floppy—but I loved the energy inside tiny restaurant. The service is genuine and efficient. Order at the counter from a selection of sweet or savoy crepes. They all hover around the $8-$10 range. The savory crepes are deceivingly filling creatures, American-sized, a bit thick. As the gals over at Lunch Studio noted, these crepes would have been better served by a traditional folded square, as opposed to the triangular route.
Continue reading »
Posted by Ed Levine, November 3, 2009 at 11:00 PM
"We only had a fraction of the 237 items on the Amazing 66 dinner menu."
[Photographs: Robyn Lee]
Amazing 66
66 Mott Street, New York, NY 10013 (b/n Bayard and Canal; map); 212-334-0099
Service: Efficient, friendly
Setting: Brightly lit dining room
Must-Haves: Pastrami shrimp fried rice, roast chicken with garlic and preserves
Grade: B
When Save the Deli author David Sax wanted to meet up at Amazing 66 to try some of its deli-derived dishes while we discussed his extraordinary book, that's when I knew that Amazing 66 had, well, a truly amazing menu for a Chinese restaurant.
I brought Robyn and Alaina along for the interview, and we knew we weren't in the Chinatown that I grew up with, the moment we started reading the huge menu. Consider the following Sax-recommended items: Pastrami over Spinach. Corned Beef over Lettuce. Pastrami Shrimp Fried Rice.
And how about these chef-recommended dishes:
- Short Rib Beef in a Pumpkin
- Golden Prawns over Twin Rice
- Mixed Asian Mushroom over Bean Curd Rolls
- House Special Crispy Chicken Stuffed with Sticky Rice (Pre-order Required)
- House Special Crispy Chicken Stuffed with Shrimp & Almond (Pre-order Required)
- Roast Chicken with Garlic/Preserved Vegetable
Of the three deli dishes, the one to get is the pastrami shrimp fried rice. Why? It's pastrami and shrimp nuggets in fried rice. What could be bad? If I had a reform Jewish, decidedly-not-kosher nephew or niece having a bar mitzvah, I would tell their parents to serve this dish at the reception. The rest of the deli dishes were more interesting than delicious, but they certainly piqued my interest in returning. What clinched it were the two dishes that required pre-ordering: Crispy Chicken Stuffed with Shrimp & Almond, anyone? We were so there the next week.
My first impulse was to quote (or should I say, liberally paraphrase) Talking Heads founding member David Byrne. "You may ask yourself, how did they get there?"
Continue reading »
Posted by Kathy YL Chan, November 3, 2009 at 3:00 PM
[Photo: Kathy Chan]
An afternoon pick-up coupling chocolate and espresso into one dark fudgy square with a crackly top. Far too sweet for my taste buds, but hard to refuse when shared with a friend and accompanied by a hot tea to temper the sugar. Duane Park is better known for dessert catering services, and the bakery selections are a hit or miss, and on the pricey side. Regardless, it's a charming little spot and always smells wonderful.
Duane Park Patisserie
179 Duane Street, New York NY 10013 (map)
212-274-8447
duaneparkpatisserie.com
Posted by Carey Jones, November 2, 2009 at 12:00 PM
[Photo: Robyn Lee]
As Liz Lemon so sagely observed, "All of humankind has one thing in common—the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich."
So lunchers, take note: New York may have no higher concentration of sandwich deliciousness than Bleecker Street between Sixth and Seventh Avenues. At Serious Eats, we call it "Sandwich Alley." Sure, it's tourist-trafficked and traffic-thronged, lined with photo-snappers and discount boutiques. But between Murray's, and Amy's, and Faicco's, and the rest of the dozen sandwich-selling spots on this single block, there are more lunchtime choices than you could eat in a month.
That's a whole lotta sandwich shops.
So grab your sandwich of choice, wander down to Father Demo Square while the weather still lets you, and make your own date with Sandwich Alley.
The store-by-store lineup, after the jump.
Continue reading »
Posted by Kathy YL Chan, November 2, 2009 at 10:00 AM
[Photo: Kathy Chan]
At Grandaisy Bakery, we've tasted the glorious pizza bianca, and house sandwiches incorporating bresaola, fresh mozzarella di bufula and speck. But in the sweet department of the bakery, where do you venture? After the jump, our five favorite Grandaisy sweets.
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Posted by Kathy YL Chan, October 30, 2009 at 2:30 PM
[Photo: Kathy Chan]
What better way to end a stressful work week than with Shake Shack's Pumpkin Pie Oh-My? One big cup of custard with a whole slice of pumpkin homemade pumpkin pie whipped right in. And plenty of whipped cream to top. The menu notes that the pumpkin pie is blended with vanilla custard, but they'll be happy to substitute any custard flavor you like. We had it with the salted caramel custard, though vanilla is the best route, should you been keen on letting pumpkin pie shine though.
Shake Shack
Madison Ave and East 23rd Street, Southeast Corner of Madison Square Park, New York, NY 10010 (map)
212-889-6600
366 Columbus Avenue, New York, NY 10024 (at 77th Street; map)
646-747-8770
Posted by Nikki Goldstein, October 30, 2009 at 1:00 PM
[Photo: Nikki Goldstein]
If you've ever trekked all the way downtown to the Clinton St. Baking Co. only to find a near-eternal wait for pancakes, you might try heading in the opposite direction next time. Community Food and Juice, the newly-reopened Morningside Heights brunch staple, is owned by the same folks, and their expanded dining quarters have tremendously reduced the wait to get in.
Like its big sister, Community boasts some pretty tasty pancakes, but the ones I'd recommend most strongly are on the savory side: they're made from potato and celery root. I tend to associate celery root with pickling (my mom's favorite preparation), but this is far different. It brings out the vegetable's subtler side, adding just a hint of complexity to a classic dish. Perhaps more importantly, the celery root lends a wonderfully smooth texture to the batter which doesn't compromise the outer crisp, making for a truly intriguing combo.
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Posted by Kathy YL Chan, October 30, 2009 at 12:00 PM
[Photo: Kathy Chan]
Crunchy cookie meets weightless meringue, with just the slightest bit of chew—it's the pistachio cookie at Abraço, with the nut pureed through and through. Pistachio evolved into a cookie. A little crumbly, a little messy, but bold and honest in flavor, and just sweet enough.
Abraço
86 East 7th Street, New York NY 10003 (map)
212-388-9731
abraconyc.com
Posted by Kathy YL Chan, October 29, 2009 at 11:00 AM
[Photo: Kathy Chan]
Just two more days to get your crepe fix from the Suzette kiosk at the Madison Square Market (which runs till November 1st). Pictured above, a sweet crepe hot and crisp off the griddle, generously smothered in Nutella, coconut flakes and a dusting of chile powder for heat. A lovely combination to follow up a savory crepe lunch, or perhaps some meaty wonder from the Fatty Crab kiosk. Suzette's crepe selections, both sweet and savory, change on a daily basis—keep an open mind because you never know what surprise is on hand till you arrive.
Posted by Kathy YL Chan, October 28, 2009 at 4:00 PM
[Photo: Kathy Chan]
The teas brewed to order at Amanazi Tea in Tribeca might be great, but please do not go for the boba drinks. The advertisements and windows displays might lead you believe one thing, but your taste buds will tell the truth: liquid sugar. The staff is well meaning but particularly well-educated on their products. And my Thai tea boba was, for lack of a better term, an utter fail. It was distinctively Thai tea all right, only with about ten times the needed sugar, and tapioca balls boiled beyond their life. The saddest thing I've seen all week. Verdict? Not returning.
Amazani Tea
166 Chambers Street, New York, NY 10007 (map)
212-227-2744
amanzitea.com
Posted by Kathy YL Chan, October 28, 2009 at 1:00 PM
[Photo: Kathy Chan]
I'm a big fan of the lunchtime sandwiches at Murray's Cheese in the West Village, both the pre-made and panini-to-order sandwiches, but it wasn't until a friend deemed their quesadilla as his favorite lunch item did I even realize Murray's even offers quesadillas. Make that quesadilla, since only one type of quesadilla is offered: chicken. It's not a quesadilla in the traditional sense, hot, savory and oozing cheese. Rather, it's a complete, rice-based meal stuffed into a grilled tortilla. The tortilla itself is finely seasoned, most prominently with chile powder.
Inside, you've got the works, braised chicken thighs, brown rice cooked with garlic, cumin and onions. All of this is tossed with chopped peppers, black beans, corn and cilantro. There's supposed to be pepperjack cheese in there, but ironically, I could only make out a minuscule portion. A near cheese-less quesadilla. That aside, it's satisfying, full of flavor, and doesn't leave you feeling heavy or overstuffed. The quesadillas are pre-made and grilled to order. Make sure you ask for it extra crisp, lest you end up with a floppy tortilla.
Continue reading »
Posted by Joe DiStefano, October 28, 2009 at 12:00 PM
"The monks do not want this beer being sold outside of Belgium."
[Photos: Joe DiStefano]
"People that pray and make beer know what they're doing," Christian Pappanicholas, owner of Resto said to the 30 or so people gathered for the restaurant's Trappist Grand Redux Dinner Monday night. The pious brewers who Pappanicholas praised are the monks who brew beer at seven Trappist monasteries (six in Belgium and one in The Netherlands). I couldn't agree with him more, Trappist beers are some of the most complex and interesting around.
The meal paired these seven Trappist beers with seven courses from chef Bobby Hellen. This cippolini onion and hens of the woods mushroom quiche certainly amused my bouche. It was paired with Rochefort 6 (7.5% ABV), a dark brew from the Abbey of Notre Dame de St. Remy. The savory quiche was a good match for this malty beer, which has plenty of ripe fruit flavor. A great way to start a mid-autumn dinner.
Continue reading »
Posted by Ed Levine, October 27, 2009 at 11:00 PM
Top: Bill's Bar and Burger; bottom, left to right: Shake Shack and RUB. [Photographs: Robyn Lee (Bill's Bar and Burger and Shake Shack) and Nick Solares (RUB)]
Right now, at this moment, it's raining burgers in this burg. And not just any kind of burgers: smashed burgers made from freshly ground, humanely raised beef.
Danny Meyer and company were the pioneers of this style of burger in New York with the now legendary Shake Shack, though the Shackers don't really smash their meat so much as press it down rather gently. In fact, it should be noted that burger lovers owe Meyer a smashing debt of gratitude for the lead role he and his crew have taken in treating the reasonably priced burger with respect and love—and elevating it to serious deliciousness with careful preparation, cheffy techniques, and quality ingredients. But enough about the Shack for now.
Restaurateur Steve Hanson has now stepped up to the (blue) plate with his newly opened smashed burger emporium Bill's Bar and Burger. And RUB's pitmaster Scott Smith and co-owner Andrew Fischel have snuck up on Meyer and Hanson with their burger, which is currently being served only on Monday nights.
A Hamburger Today and Serious Eats have been chronicling Shake Shack's serious deliciousness for years now. More recently in the past few weeks, my man Adam Kuban waxed enthusiastically about Bill's, Kenji Alt told us how to fake the funk of the Shake Shack burger with his amazing Fake Shack post and recipe, and I had a ridiculously fabulous urban burger at RUB.
So what's left, my burger-loving compadres? Why, it's obvious to me: It's the Serious Eats New York–AHT smashed-burger roundup, the ultimate throwdown. Is there one smashed burger in New York City that reigns supreme? Which of these juicy suckers should you pledge your burger-loving allegiance to? Which burger is worth your hard-earned money, your valuable time, and your true burger devotion?
We've got you covered, starting now.
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Posted by Joe DiStefano, October 27, 2009 at 3:00 PM
[Photos: Joe DiStefano]
Back when I worked in Midtown Manhattan it was a culinary wasteland with just one Sichuan restaurant: the venerable Wu Liang Ye on 46th Street. Today one can choose from three: Wu Liang Ye, the much acclaimed Szechuan Gourmet, and the newly opened Lan Sheng. The last two are on a stretch of 39th Street Zach "Midtown Lunch" Brooks recently praised as one of "the better lunch blocks."
As a self-taught Chinese food expert, it is with genuine embarrassment that I admit I've never been to Szechuan Gourmet. Lan Sheng is another story; it turns out an old college buddy is friends with owner. I was privileged to sample their food at a press dinner last week. A look at what we had, including some items which are being added to the menu, after the jump.
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