Autumn in New York is magical. The stifling heat is gone, replaced by crisp breezes.It's s the start of the party season as well as a brand new season for the arts. It's also a brand new season for eateries with many of them opening up during these next few weeks. It's an eclectic freshman group with flavors from Provence to the American South.
The New York Times Food section featured them yesterday in their fall restaurant preview. Veteran food writer , Pete Wells went up and down Manhattan Island as well as into the boroughs to find the latest and soon to be restaurants. of course there are the classic French one like Le Garage in Brooklyn that features classic Gallic flavors like beurre noire and Rouge Tomate Chelsea , a branch of the midtown one. This is New York City after all , and Italian and Chinese cuisine reign supreme here. Affectionados of the cuisines will not be disappointed with the latest creations from partners Mario Batali and Joe Bastianich., La Sirena.This is a huge 250 seater hybrid trattoria in the trendy Maritime Hotel. Mr. Batali has a menu full of roasted and fried tidbits along with pastas and scaloppini , reminiscent of Little Italy restaurant fare. The Waldorf Astoria is also acquiring a new eatery in the form of La Chine , a Chinese restaurant , that reflects its' new owners heritage. It will showcase unusual dishes like raw lobster with winter melon, along with raw drunken shrimp in yellow wine. Chef David Garcelon , the chef at La Chine is familiar with working with raw fish and he'll leave his imprint there.
Are there any stand outs? There are a few predicted such as Carla Hall's Southern Kitchen that features homey classics such as chicken with hot sauce.The Lower East Side has welcomed Lucky Bee which serves Asian street food like smoked trout with betel leaf. German and Austrian foods will be on every Manhattan foodie's must eat list thanks to German chef Guenter Seeger who will open a restaurant with his name and the wittily named Austrian restaurant, Freud. The last is big on weiner schnitzel along with other Viennese classics in an atmospheric brasserie that's reminiscent of the actual Freud's Vienna.Nordic food is also anticipated from chef Gunnar Gislason, who was the chef at the famed Dill in Reykjavik, Iceland. He'll head the restaurant connected with the Nordic market at Grand Central Terminal. Authentic Peruvian cuisine , is going to be served at hot spot to be Llama Inn and it's predicted to be one of the city's most innovative. Another star on the horizon is Indian Accent which will also serve diners risotto, soft shell crabs and pork ribs along with traditional dishes.
Fall in Manhattan is always an exciting time, full of fresh starts and new beginnings. It's definitely true of the city's restaurant trade. New eateries abound and with them exciting new tastes .
Showing posts with label Mario Batali. Show all posts
Showing posts with label Mario Batali. Show all posts
Thursday, September 10, 2015
Saturday, October 19, 2013
A Good Sunday Read
Heads up New York Times Sunday Magazine readers, most of issue is all about wining and dining.It's both a gourmand's and a foodie's dream issue, with all sorts of good articles about food and drink. Some will shock , some will rivet you. There's also a bonus of some pretty delicious recipes thrown in as well.
This is an issue that comes out twice a year , like their fashion and travel extras.it really is chock full of some interesting info solely about restaurants but also about what goes into them , like good dishes and good wines.. Famous chef Mario Batali contributes with a penne arriabiata as well as shrimp scampi and calamari recipes.This is for his workers, usually for a late night after work gathering, although these recipes would go well on a Saturday night with friends,,There's also a piece by Times Dining great Sam Sifton about older restaurants hitting their forty year anniversaries. Aloso look at a neat write up about Los Angeles being the goat stew(!) capital of the US.
What I found interesting is an article by Marnie Hanel about a nineteen year old octopus hunter Dylan Mayer. This plucky teen goes diving for that culinary hit, the octopus. Catching it is a bit of a struggle as the sea creature is ready to do battle with anything and anyone. It can cause quite a lot of damage to any foe as Mayer found out but the result is worth it. He is, after all a chef too, and has created some interesting dishes with it .Instead of the usual salad (popular with the Greeks) Mr. Mayer put braised chunks on yogurt dollops spiced with herbs. If this is a turn off stick with the inspiring kale article or the many on cocktails (with recipes) and wines
Tomorrow, grab the Sunday Times Magazine. Before you do the puzzle , enjoy the articles. They' re fun , informative and amazing - a sure winner with both gourmands and foodies alike.,
This is an issue that comes out twice a year , like their fashion and travel extras.it really is chock full of some interesting info solely about restaurants but also about what goes into them , like good dishes and good wines.. Famous chef Mario Batali contributes with a penne arriabiata as well as shrimp scampi and calamari recipes.This is for his workers, usually for a late night after work gathering, although these recipes would go well on a Saturday night with friends,,There's also a piece by Times Dining great Sam Sifton about older restaurants hitting their forty year anniversaries. Aloso look at a neat write up about Los Angeles being the goat stew(!) capital of the US.
What I found interesting is an article by Marnie Hanel about a nineteen year old octopus hunter Dylan Mayer. This plucky teen goes diving for that culinary hit, the octopus. Catching it is a bit of a struggle as the sea creature is ready to do battle with anything and anyone. It can cause quite a lot of damage to any foe as Mayer found out but the result is worth it. He is, after all a chef too, and has created some interesting dishes with it .Instead of the usual salad (popular with the Greeks) Mr. Mayer put braised chunks on yogurt dollops spiced with herbs. If this is a turn off stick with the inspiring kale article or the many on cocktails (with recipes) and wines
Tomorrow, grab the Sunday Times Magazine. Before you do the puzzle , enjoy the articles. They' re fun , informative and amazing - a sure winner with both gourmands and foodies alike.,
Thursday, December 1, 2011
Home Cooking With The Best
There's nothing like home cooked meals especially for the holidays. It turns out that even the best chefs like comforting cuisine as well and have written books about it. What's even better is that these cookbooks are out for the holidays. They're perfect for the home cooks who want to cook classics but also want that gourmet vibe as well.
The books were reviewed in an article in yesterday's New York Times Dining section. Julia Moskin, the Dining section's doyenne wrote whose was the best. There are a few, actually and they would make a great under the tree surprise to any comfort food loving foodie. There is Mario Batali who wrote "Molto Batali: Simple Family Meals From My Home To Yours"(Bloomsbury). This is an unusual cookbook in the sense that is is divided into seasons. His summer recipes include corn and fennel baked together along with tomatoes while his winter ones feature the veggies of the season such as pumpkin. For true foodies there is Ferran Adria, the avante garde chef from Spain. His meals aren't for home really but were geared more for dinners with his restaurant staff.His book is "The Family Meal:Home Cooking With Ferran Adria" (Phaedon Publishing). Another foodie adored chef is Hestom Blumenthal who has " Heston Blumenthal At Home" (Bloomsbury Publishing) and his is filled with simple and homey roast and vinaigrette recipes.
For true family cooking there is John Besh's "My Family Table:A Passionate Plea For Home Cooking. "(Andrew McMeel publishers) Chef Besh reflects his life as this in his book: a busy and messy dad cooking for his four little ones. However his recipes wouldn't go amiss at any adult dinner party. He creates a risotto and creamy veg soups that work with any palate. On a higher note there is Jean Georges Vongerichten who brings his Alsacian roots into play with his cookbook," Home Cooking With Jean Georges;My Favorite Simple Recipes" (Clarkson Potter).
Home cooking is always a good thing for the holidays.Even chefs realize this and want to impart their best take on comfort food. It results in some good dishes, a perfect gift for the home chef who loves to cook simple dishes from family recipes..
The books were reviewed in an article in yesterday's New York Times Dining section. Julia Moskin, the Dining section's doyenne wrote whose was the best. There are a few, actually and they would make a great under the tree surprise to any comfort food loving foodie. There is Mario Batali who wrote "Molto Batali: Simple Family Meals From My Home To Yours"(Bloomsbury). This is an unusual cookbook in the sense that is is divided into seasons. His summer recipes include corn and fennel baked together along with tomatoes while his winter ones feature the veggies of the season such as pumpkin. For true foodies there is Ferran Adria, the avante garde chef from Spain. His meals aren't for home really but were geared more for dinners with his restaurant staff.His book is "The Family Meal:Home Cooking With Ferran Adria" (Phaedon Publishing). Another foodie adored chef is Hestom Blumenthal who has " Heston Blumenthal At Home" (Bloomsbury Publishing) and his is filled with simple and homey roast and vinaigrette recipes.
For true family cooking there is John Besh's "My Family Table:A Passionate Plea For Home Cooking. "(Andrew McMeel publishers) Chef Besh reflects his life as this in his book: a busy and messy dad cooking for his four little ones. However his recipes wouldn't go amiss at any adult dinner party. He creates a risotto and creamy veg soups that work with any palate. On a higher note there is Jean Georges Vongerichten who brings his Alsacian roots into play with his cookbook," Home Cooking With Jean Georges;My Favorite Simple Recipes" (Clarkson Potter).
Home cooking is always a good thing for the holidays.Even chefs realize this and want to impart their best take on comfort food. It results in some good dishes, a perfect gift for the home chef who loves to cook simple dishes from family recipes..
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