Thursday, September 4, 2014

Fall Foodies Guide Of Manhattan

There is nothing like Manhattan in the fall.It's the start of the theater and opera season.It's a time to wear all those yummy clothes from oversized sweaters during the day to fancy sparkly evening duds for those parties?It's also the start of the foodie fall season as well.New restaurants and trends are coming faster than falling leaves.It's definitely going to be a unique few months. The New York Times Dining section covered it.All the contributors, from Eric Asimov to Florence Fabricant weighed in on everything from new wines to innovative techniques.One of the most interesting stories comes from Jeff Gordinier interviewing chef Enrique Olvera.Chef Olvera has been visiting other eateries , studying their methods for his highly anticipated restaurant Cosme.His won't be the typical Mexican menu, redolent woth tacos and bowls of nachos.He is creating his own spin using traditional , little heard of recipes while stealing from New York City's finest.His place may have the trendy buzzy vibe of Del Posto but with his own spin on traditional Mexican recipes.He even sampled many different guacamoles to see what he could do different.He found it, in the form of room temperature avocados. Doing this creates a tastier, more flavorful dip,The Dining section has also included his avocado taco recipe? This is a combo of buttery and hot, thanks to the addition of a generous portion of tomatillo. Of course there are other restaurants to try. Some even have the new addition of take out.This was Florence Fabricant's piece. New Yorkers and even visitors to the city can enjoy everything from fried chicken from the hot spot Le Bilboquet to the sinful chocolate velvet cake from the famed Four Seasons.There're even nibbles from Chef Gregory Zakarias from his famed Lamb Club.These are sesame rolls served with marscapone cheese.However it's the season for eating out too.One of the more fun ones is Birds and Bubbles on Forsythe Street.Chef Sarah Simmons combines that new culinary adage of serving champagne with fried chicken, a seriously perfect combo with both food and drink greatly complementing each other.Vegans will adore Dirt Candy, the trendy vegan hangout run by Amanda Cohen.Eric Asimov, who helms the issue's weekly The Pour column offers up some restaurantns with really good cocktails and wine lists.The Chinese restaurant Fung Tu not only has interesting dishes but interesting wines from Frnace and Italy.M.Wells Steakhouse has one of the most expensive ,ranging from retsina, to the pricy Laurent Tribut to go with their variety of steaks and chops. The fall season will soon be here.Enjoy it foodie wise with all the new eateries and dishes of the's going to be a fun one, complete with new flavors and spins on classics.

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