Leap Dec 2012 by Bullfrog & Baum

INAUGURAL ISSUE | D EC 2012

A NOT-SO-SERIOUS MAGAZINE BY BULLFROG & BAUM Playful reinterpretations of some of our favorite columns

Showing Some Leg FROG LEGS WITH LIME AND TWO STRANGE SALADS

$0.35 USA (CAN $0.34) www.bullfrogandbaum.com

LOS ANGELES

NEW YORK

COLUMBUS, OH

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WHAT’S INSIDE APPETIZERS

E NTREES

We pit whites against whites in the ultimate fashion battle royale.

A stunning portrait of 2012’s hottest chefs as they gather at Jesse Eisenberg’s school cafeteria.

WHO WORE IT BEST

THE APPROVAL OCTAGON

Passing judgement with geometric precision.

LEAP’S NIGHT OUT

TAKE MONDAY OFF

PAGE 6½

We whisk you away on a food-centric long weekend of must-eats in LA LA land.

3 days in the diet of this 12-year old food lover.

SOCIAL MEDIA SNACK LEAP ONE-PAGE

GRIFFON BAUM’S NEW YORK DIET

A MOMENT IN TIME

Bullfrog & Baum, the early years. 11

MY WEEKDAY MORNING ROUTINE

A morning in the day of B&B President, Jennifer Baum. 11

THINGS TO WHICH WE SHOULD TOAST

D ESSERTS 25 In Season:

THE HOLIDAY SWEATER VEST 26

OUT ON THE TOWN

Party highlights through the eyes of Sydney Perlman and Vicki Loo. 28

THE HOZZIST

Managing Partner Susan Hosmer weighs in. 29

EAT THIS, NOT THAT

Go big or go home. 30

ON THE COVER Frog legs with lime and two strange salads. istockphoto.com

TOPLESS CHEF CHALLENGE

4 mystery ingredients, 4 minutes, and a shirtless chef. 31

CARTOON CAPTION CONTEST 32

THE PARTING SHOT

Restaurant concepts that failed.

THE B LIST

A few of our favorite things. 14

DESK TO DINNER An outfit goes from day to night. 15

WHAT’S IN MY BAG

The Bazaar’s uni steamed buns. p.18

EDITOR’S LETTER

ell, it’s that time of year again when we reflect on the past 12 months and look to the new year ahead. Here at Bullfrog & Baum, 2012 was a year of restaurant openings and closings, website launches, product introductions, weddings and babies, moving and moving on, hurricanes and subsequent relief efforts and so much more. Our days were filled with client meetings, brainstorming sessions, program writing, media meetings, marketing plans, social media campaigns and everything else you’ve come to expect from a group like ours. These days were also filled with Fatty Fridays, the reward given to the “team” stuck here on a summer Friday; spontaneous cocktail parties; after-an-event-hangover-donuts; girls’ nights out; boys’ nights out. And outside of work our Bullfrogs spent time playing soccer; volunteering; wine tasting; bar crawling in Brooklyn; bar crawling in Manhattan; bar crawling in Queens (okay, you get the picture)... You see, while we work really hard, we also play really hard and somehow find a way to inject some humor into each work day. So this year we decided to move away from a traditional holiday card and publish our very own magazine where we take some liberties with the columns and features of the publications we work with on a daily basis, and playfully reinterpret them. In the inaugural issue of LEAP you’ll find our take on The One-Page Magazine (The New York Times Magazine),The Foodist (Bon Appetit), New Yorker Cartoons, The “O” List (Oprah Magazine), Moment (Saveur) and many more. Please read this in the spirit of how it was created – as a fun (and hopefully witty) diversion from the madness that is the holiday season. Merry everything from all of us at Bullfrog & Baum. We wish you health, happiness and great success in the new year. Ho. Ho. Ho.

Editor of Chefs

JENNIFER BAUM Deputy Editor of Chefs SUSAN HOSMER Head Cheese Monger

NICOLE ALBANO

Rapper in Residence

EVAN BARBOUR

Keeper of the Funds

JOAN BECK

Dude #1 Midwest Bureau Chief

MARCUS BRAHAM EMILY CLARK

Coastal Hopper

MAGGIE CONDON

Exec. Director of Fun Facts

CORIANDA DIMES

Miss Swiss Miss The Original Pizza Bagel Apple Attaché Longest Name Contest Winner Madame Poulet Remote Frog

LYNNE ESTES BROOKE FILOSA JESSICA FINK KATHERINE BRYANT FLAHERTY JULIE FOX SUSAN GROSS

Nightlife Correspondent

SHELBY GOLDMAN

Always Needs a Sweater

LAUREN GOULD

Master of the Product Closet Bad Mama Jama Resident Boozehound PR Princess Spirits Enthusiast At-Large Keeper of the Funds Exec. Pastry Chef, East Coast Keeper of the Funds

KATHERINE KENDALL KAY LINDSAY VICTORIA LOO SLOANE MAGNY MARISA MORRISON MELISSA MONTEFORTE SHANNON MULCAHY DANA MUSAT

Dude #2

SOLOMON OH

Pollywog

JESSICA OSTRAU

Web Kahuna Dude #3 KoFoo Fiend Dude #4 Weekend Advisor Sommelier In Training Mama Sun

SYDNEY PERLMAN KHUONG PHAN DENISE PSYHOGIOS ADRI RAMDEANE JESSICA ROSEN LAUREN SIKORA ANDREA SUN

The Soup Kid

CLAIRE TUCKER

Special Ops, Fancy Schmancy Stuff

CRYSTAL WANG

Head of Mountain Division Ever-the-Nomad-Chef Exec. Pastry Chef, West Coast Singing Sous Chef

ELIZA WHIPPLE CARRIE WHITT ANNA WILHELMSEN KATHARINE WOODWARD

Publisher

BULLFROG & BAUM 56 West 22nd St, 3rd Floor, New York, NY 10010 www.bullfrogandbaum.com @BullfrogAndBaum

/bullfrogandbaum

A NOTE FROM THE DEPARTMENT OF IRONY

LEAP / BULLFROG & BAUM

ENJOY A UNIQUELY HOPPY AMPHIBIAN-STYLE BREW

Enjoy Responsibly.

Imported by Bullfrog & Baum. New York, NY 10010.

WHO WORE IT BEST?

HAIRLESS HOTTIES: MICHAEL PSILAKIS VS. MARC VETRI These two superstar chefs both flawlessly don their whites with the added accessory of a smooth crown. Classic. Simple. Mr. Clean. W H O WORE IT BE ST:

Both Psilakis and Vetri prove that bald is bold – and neither of the two should be put on the back burner. Michael Psilakis 50% Marc Vetri 50%.

UDDER-LY CLASSY: JOSE ANDRES VS. ANTHONY MEIDENBAUER Clad in the chefs’ take on a power suit – Anthony Meidenbauer and Jose Andres from The Cosmopolitan of Las Vegas take ‘farm to table’ to the next level. Who pulls off a cattle sidekick better? W H O WORE IT BE ST:

The pink-spotted cow is hard to resist! Anthony Meidenbauer 53%; Jose Andres 47%

LEAP / BULLFROG & BAUM

PHOTOGRAPH S BY MICHAEL HARL AN TURKE LL (P SILAK IS ), VE TRI FAMILY (VETRI), HOLSTEIN’S (ANTHONY MEIDENBAUER), MELANIE DUNEA (J OSE ANDRES )

IT’S NOT ENOUGH TO JUST COOK THESE DAYS…YOU NEED TO LOOK GOOD DOING IT. WE PIT WHITES AGAINST WHITES IN A PICTORAL FASHION BATTLE THROWDOWN ROYALE —Jessica Ostrau

THE APPROVAL OCTAGON

PASSING JUDGEMENT WITH GEOMETRIC PRECISION | by MA R C U S B R A H A M & C L A I R E TU C K E R

FANCY

NOT SURE

The Unofficial Downton Abbey Cookbook will scream nerd alert at your Season 3 viewing party.

SPECIAL RECOGNITION

A large cup of Starbucks Costa Rica Finca Palmilera costs $7

The Vetri Foundation’s Eatiquette Program for raising awareness about the way our children eat.

Alain Ducasse’s J’aime New York for your coffee table. Michael Symon and Michael Psilakis being identical twins separated at birth. Charlie Trotter confesses in The Chicago Tribune to strangling Graham Elliot.

BOOOOO!

The extinction of Hostess. Sadly, another one bites the dust.

NO WORDS

Trying to order “Gandalf’s Gobble Melt” off Denny’s Hobbit Menu with a straight face.

Saturday at Googa Mooga 2012. This needs no explanation.

SLS Hotel South Beach’s in-room “Champagne Now” App… Bubbly brought right to your room in 20 minutes or less.

Sunday at Googa Mooga 2012. What a difference a day makes!

Dino BBQ in Syracuse…where it all began.

Padma in Playboy.

NOT SO FANCY bullfrogandbaum.com

THUMBS UP!

Pippa Middleton 2013’s Foodie of the Year?

Every table at Michael Lomonaco’s Porter House New York overlooks Central Park.

The Newbie: The O.G.: Melt Shop’s The Crunchified The Dirty Burger at Grilled Cheese Bobby’s Burger Sandwich with Palace. Chips.

SINFULLY GOOD! SNL’s Bobby Moynihan as Guy Fieri.

BULLFROG & BAUM / LEAP

When Track Suits Attack

LAUREN SIKORA / NICOLE ALBANO

SPOTTED Francois Payard and John Stage drag racing their motorcycles down the FDR Drive. Jose Andrés entering the city morgue to do recipe tasting for his role on the show Hannibal. Aimee Olexy and Alice Waters enjoying fish sticks at Long John Silvers. LiLo and Manuel Trevino were seen at the Electric Room gorging on patty melts. Benjamin & Max Goldberg seen taking a break from their spaghetti to do the twist with Nashville’s Hayden Panettiere at Mangia in the Music City. Anthony Martin has started a fight club – seen walking into the studio: Graham Elliot and select Chicago Bears. Paul McGee camped out to be first in line at the latest Kardashian fragrance launch. Television has a new reality show taking the cooks out of the kitchen and pitting them against each other in the Octagon: “Cast Iron” will feature heavy hitters like Spencer Rubin, Harrison Keevil and Michael Ferraro. Missy Robbins checking into the psychiatric ward at St. Luke’s after one more person confused her handmade stracciatella cheese with stracciatella soup.

LEAP

On the season finale of “Hoarders:” Philadelphia Chef, Brad Spence, and his massive collection of Adidas track suits that he just can’t seem to stop accumulating. Watch as Brad faces eviction as his track suits pile up and become a fire hazard for all of downtown Philly. While his family and friends stage an intervention at the downtown trattoria he helms, Amis, doctors bravely spend the entire night in Brad’s house trying to hang them all up.

Dining With The Stars This Saturday night, the OG celebrity chef, Sara Moulton was seen having dinner with Tupac’s hologram at Mesa Grill in Chelsea. Moulton, wearing a blue blouse and khakis ate Spice Rubbed Bison Strip Loin, while Tupac, shirtless in white jeans and a gold chain, just sort of stood there flickering. The dining companions seemed to be enjoying their evening and Moulton picked up the bill as Tupac just sort of stood there flickering.

Cut Through The Shire! Food & Wine Best New Chef 2012, Jenn Louis is not the only one obsessed with her custom-made Bob Kramer knife. Rumor has it director Peter Jackson borrowed Louis’ steel beauty—made in a 2,300-degree kiln—as Bilbo Baggins’ sword in his film The Hobbit: An unexpected Journey. Spoiler Alert: The kitchen knife/hobbit sword proves helpful in wounding Smaug the Dragon as Baggins and his Company of Dwarves reclaim Lonely Mountain. “I’ve seen what this knife can do with a baby pig. I can’t wait to see it in action on the Stone Trolls. Very cool,” Louis said at the premiere.

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SOCIAL MEDIA SNACK A few quick bites from the twittersphere

BULLFROG & BAUM / LEAP

Compare & Contrast

The Big Profile

ANGIE BASTIAN After working as a nurse for over 20 years, Angie’s craving for sweet & salty treats finally got the best of her. Angie Bastian and her husband Dan began Angie’s Kettle Corn as a side venture hoping to earn extra income for their children’s college funds. The couple enjoyed regional popularity at outdoor events, but all that changed when Dan and Angie decided to gift the Vikings players and coaches with bags of kettle corn after a long day at training camp in Mankato, MN. “Being genuine has always been important to us. We are not plastic or a made up marketing story. There are real people popping this corn, who have real lives.” Ten years after their small venture began, the company has grown to more than 150 employees producing 80,000 bags a day for grocery stores nation-wide. That Should Be a Word

MEDIABLE (ME-dee-ah-bull), adj.

A concept or idea which will (in theory) capture media attention. “Every Guinness World Record is not necessarily a highly mediable event.”

LEAP / BULLFROG & BAUM

WOLFGANG PUCK VS. TEEN WOLF WOLFGANG

CATEGORY

TEEN WOLF

Sautéing

Signature Move

Van Surfing

Soggy Wiener Schnitzel Nemesis

Mick McAllister from The Dragons

Official Caterer

Oscars Involvement

None at all

Crisp Chef Whites

Fashion Preferences

Coat of Hair

Top Chef Judge

Alter Ego

Michael J. Fox

WINNER: WOLFGANG PUCK

A One-Sentence Book Review “Comfort Me with Offal: Ruth Bourdain’s Guide to Gastronomy” (Andrews McMeel Publishing, Sept. 2012) The sassy Twitter parody mash-up of renowned food chroniclers Ruth Reichl and Anthony Bourdain shows she/he/they—no one really knows for sure who’s behind this—can write more than 140 characters, and we’re very happy she/he/they did, because in our line of work we really could use a “Field Guide to the Modern Foodie,” which is chapter 2 just in case you were wondering.

The Meh List »»Voicemail »»Yellow traffic lights »»E-cards »»Water features »»Publisher’s Clearinghouse »»Gum »»Book ends »»Left-handed scissors »»Day Trips »»Ferrets

What I’m Eating / MICHAEL LOMONACO “I have always been partial to the full-flavored foods of the Mediterranean—spices, fruits, grains, herbs—and Ras el Hanout is my current passion. This spice blend, so essential to North African cooking, transforms fish, vegetables, squab or chicken, when liberally dusted on before roasting or braising. I’ve even woven it into my menus. At Center Bar, we slow-roast our halibut using this blend redolent with cardamom, cloves, cinnamon and chilies.”

Washington Monument

CHURCHKEY! Since opening in 2009, ChurchKey has become a Washington D.C. staple, and has been one of the country’s pioneers in serving delectable craft beers. What draws people from all over? The gastropub’s 550 hand-picked beers meticulously curated by Beer Director, Greg Engert, whose prodigious/ encyclopedic knowledge of brews spans the full spectrum of styles, traditions, regions and flavor profiles. Beer lovers can find just about anything their hearts desire amongst ChurchKey’s selection of bottled, draft (they have 50 taps) and cask brews, including many rare and hard-to-find labels. Engert and the ChurchKey team take serving beer so seriously that they maintain three separate temperature-controlled storage cellars and change their draft lines regularly to ensure whatever they pour tastes exactly as the brewer intended. And there’s no need to worry about drinking on an empty stomach because ChurchKey’s kitchen is helmed by one of D.C.’s finest chefs, Kyle Bailey, who makes sure what’s on the plate is just as exciting and tasty as what’s in your glass.

Big Important Pi(e) Chart

3.141592653589793 238462643383279

BB AU TOMATIC CH RON OGRAP H WATCH LI MI TED EDI TI ON OF 3 TI MEPI ECES

Skeletonized, automatic winding chronograph movement; annual calendar; 2-hour totalizer 60-minutes countdown timer; chronograph flyback function; hand ground titanium baseplate and bridges; ceramic ball bearings; tungsten-cobalt alloy rotor weight; balace wheel in Glucydur with 3 arms; 4Hz frequency; incabloc bottom plate; 50m water resistance; hand-polished. www.bullfrogandbaum.com

A MOMENT IN TIME

Bullfrog & Baum, the early years. Lucy’s Latin Kitchen, NYC / October 3rd 2003.

(FROM LEFT TO RIGHT) JEN NOBLE, SUSAN HOSMER, JENNIFER BAUM, OLGA KATSNELSON, HELEN BALDUS

My Weekday Morning Routine Jennifer Baum, President of Bullfrog & Baum, is up before dawn and allergic to many common granola accoutrements. a s told to JESSI C A R OSEN

Things To Which We Should Toast. L’chaim! by M A R C U S B R A H A M & E VA N B A R B O U R

Asian-fusion is back full force, leaving no Western staple behind (we’re looking at you, Fried Oyster Baos, Pretzel Pork & Chive Dumplings, and Kung Pao Pastrami). Bourbon in the winter, gin in the summer, and shots of Fernet for all.

ILLUSTRATIONS BY SOLOMON OH

That chefs can also be farmers, writers, scientists, and…models? Uniqlo and J Crew think so.

Each day, my alarm goes off at 5:50am. I get out of bed, brew a pot of coffee and grab the newspapers that are waiting for me outside my door. I then hop on the computer and sift through any emails that have come in the night before and spend a few minutes trolling Facebook to see what’s being talked about. I skim two newspapers before my husband wakes up and joins me. My son, the tween, has learned the art of turning off his alarm, so it has become necessary for me to walk into his bedroom and wake him up, very much against his will. My usual weekday breakfast consists of coffee and yogurt with this granola I found that, amazingly, doesn’t have cinnamon or coconut (two things I’m allergic to) in it. If I have any honey from my niece’s beehives in Philadelphia (www.milkandhoneymarket.com) lying around, that goes on the yogurt as well. But the mornings can be really hectic! Sometimes I don’t have time to eat even this quick breakfast. Once the kid is up, it’s all about him and getting him out the door to school – which is my responsibility (while my bullfrogandbaum.com

husband stays home to walk the dogs). We are out the door at 7:30am SHARP and at school 15 minutes later which gives my son time to see his friends and grab an additional morning snack before walking into his classroom. After dropping him off I grab the subway downtown where I either hit the gym or hit my desk. If it’s the latter, I’m at my desk by 8:15am to organize myself before everyone else gets in. If I’ve been lucky enough to score a bike at Soul-Cycle, the morning routine changes slightly. A spot at Soul-Cycle means I am out of my apartment by 7:15am to arrive at Soul-Cycle at 7:45am, 15 minutes before an 8am class. If I haven’t already eaten breakfast, I grab another cup of coffee and either oatmeal (with salt & pepper on top), hard boiled eggs, or a toasted plain bagel with peanut butter. I’m the type of person who would (clearly!) prefer to get up early and ease into my day rather than sleep until the last minute and rush around to get out of the house on time.

Unfro-yo is the new froyo. Foraging is having a moment. Man conquers nature! Desserts can be made with vegetables…and not suck. Parsnip cake, anyone? Desserts can be made without gluten…and not suck. Coconut flour much? Breakfast for dinner (if you make breakfast for dinner and happen to have leftovers, congratulations on making it work). The fact that good pizza, no matter how over the trend may be, isn’t going anywhere. Brooklyn. ‘Nuf said. Boom Chicka Pop….I can’t believe it’s not fatty popcorn. Googa Mooga (Sunday, not Saturday). Michael Psilakis arrives in Astoria… long overdue.

BULLFROG & BAUM / LEAP

VIE LUXE CANDLES Recommended by Julie Fox Vie Luxe International was established in 2004 by Marjorie Gubelmann when she introduced a line of scents that are based on her favorite travel destinations. The scents are deep and fill any room with the most beautiful fragrance. $48 - $80 CandleLuxury.com

SURE, OPRAH HAS OPINIONS…BUT HERE ARE A FEW THINGS WE THINK ARE GREAT

LL BEAN STREAMLIGHT ULTRA FOUR-PIECE FLY ROD à Recommended by Katherine Bryant Flaherty This lightweight, collapsible fly fishing rod is perfect for fisherpeople who must take public transportation to their favorite streams and perfect for people who like collapsible things. $209 llbean.com

á STOWAWAY IPHONE CASE Recommended by Lauren Gould This clever case has compartments that allow you to store credit cards, licenses, metro cards and even a little cash. So leave your purse behind! $34.99 / Incipio.com

ß SODASTREAM GENESIS BLACK SPARKLING WATER & SODA MAKER Recommended by Kate Kendall The SodaStream turns boring old regular water into…sparkling water!! Not to mention that you’re reducing waste with the reusable bottles. $99.95 / Amazon.com

LEAP / BULLFROG & BAUM

ALTRU SCROLL INCENSE SET á

á PAMPERS SOFT CARE BABY WIPES Recommended by Susan Hosmer They are almost as multipurpose as duct tape. Not only do they keep baby clean but they are also great for cleaning Bulldog wrinkles and getting stains out of clothes. Travel with them regardless of whether the little ones are along for the ride. $4.99 diapers.com

á CHANEL’S “ROUGE NOIR” #109 LIPSTICK

á BURT’S BEES BEESWAX LIP BALM

Recommended by Denise Psyhogios This dark red wine color is a great winter statement and dresses up casual outfits (like an accessory!). It goes on smooth and even, and is long-lasting. $34 / chanel.com

Recommended by Nicole Albano I have tubes of this everywhere! I love how it contains peppermint oil which leaves my lips feeling cool, but without a medicated scent. $3 / burtsbees.com

ä BILLINGHAM L2 CAMERA BAG Recommended by Solomon Oh Originally creating fine fishing tackle bags, Billingham has, for hundreds of years, been known for producing exquisitely crafted and hard-wearing camera bags. Their ease of use and good looks make Billingham a timeless namesake. $219.95 / adorama.com

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Recommended by Evan Barbour This set appeals to both the incesnse lover and hater—it neither smells like the classic stuff nor looks like it. The scents includes a mélange of ginger and white clove, and a percentage of the purchase goes to In a Perfect World. $30 / abchome.com

ß MARIO BADESCU SEAWEED CLEANSING SOAP Recommended by Brooke Filosa This unisex cleanser smells and feels great while doing a stellar job. Use the soap’s accompanying Seaweed Toner for a spa-like experience from start to finish. $12 - $20 mariobadescu.com

ß LL BEAN BOAT TOTE Recommended by Jennifer Baum Everyone needs a bag of their own to lug their stuff. These are so traditional that they are always trendy. It’s my go-to gift. $20.95 - $38.95 llbean.com

LEAP

WHY IT WORKS

Colored jeans are the perfect way to jazz up work attire. Bright colors work for warmer months and a forest green is subtle and classy when the air turns crisp. Adding a black tank with an all-purpose black cardigan is a simple way to ensure your outfit can carry over for any post-work outing. A suede black booty with a low heel works for meetings, and a tight, low bun adds to the sophisticated look and gives hair that bounce of curl you’ll need later on!

The look is transformed for evening by letting your hair down, adding a trusty leather jacket and a long gold necklace. Accessories, like jewelry or a colorful bag (Shelby’s studded maroon satchel bag has removable straps and turns into a clutch) are just the thing to make the outfit work for one of her favorite after-work spots, the bar at Marble Lane at Dream Downtown. Whether she’s enjoying a cocktail like the Autumn Harvest, or their Salt and Pepper Head-On Shrimp, Shelby’s confident she can take on the night with these simple alterations.

LEAP / BULLFROG & BAUM

PHOTOGRAPH S BY SOLOMON OH // TAKEN AT THE BULLF ROG & BAUM NYC OFFICE & MARBLE LANE

BEING A PUBLICIST IS NOT YOUR AVERAGE 9 TO 5. At Bullfrog & Baum we need to be able to transform our look from desk jockeys to dining companions quickly and easily. Here are a few little touches from Shelby Goldman that take her from desk to dinner table.

What’s In My Bag

LEAP TAKES A PEEK INSIDE JENNIFER BAUM’S PURSE TO SEE WHAT THE B&B PRESIDENT TOTES AROUND NYC

TOTEM TOAD “This keychain is one of many frog items I have been gifted. I love it because it’s easy to find in any bag.”

LET’S BEE FRIENDS “I’m highly allergic to bees. They’re few and far between here in the city, but you can never be too careful.”

COMPLIMENTS OF THE CHEF “I nabbed these menthol-y mints from Hotel de Paris in Monaco. I think I saw Monsieur Ducasse do the same.”

BREATH OF FRESH AIR

LIP SERVICE

“Tic Tacs are my go-to breath freshener. My husband used to keep a few in his suit jacket. I guess I copied him.”

“I usually have at least seven lipsticks, each a slightly different shade, because you never know what mood you’ll be in.”

BAG WITHIN A BAG “This is my secret satchel of real essentials. Curious?”

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BULLFROG & BAUM / LEAP

LEAP’S N I GH T O U T

A S TU N N IN G P O RTR A I T O F 2 012’S H OT TES T CH EFS A S T H EY GATHE R AT J E S S E E I SE NBERG ’S S CH OOL CA FETER I A

FROM LEFT TO RIGHT ALAIN D U C ASS E / M ICH AEL FER R A R O / KATIE WOR KMA N / LAUR EN T TOUR ON DEL

A I M E E O L E XY / M A R C VETRI / NIK I NAK AYAM A / *JESSE EISEN B ER G / KA R EN HATFIELD / TON Y GEMIGN A N I DAV ID M Y E R S / Q U INN H ATFIELD / CH RIST IN A LEE / JEFF MA HIN / A LEX GUA R N ASCHELLI *NOT A BULLF ROG & B AU M C L IE NT

Take Monday Off By ANDREA SU N , A N N A W IL HEL M SEN & CO R I A N DA DI ME S PHOTOGRAPH BY ERHARD PFEIFFER (COMME CA)

LEAP / BULLFROG & BAUM

“I’m in town for the weekend. Where should I eat?” Thus sparks the typical heated debate amongst Angelenos, each and every one of us keen on mastering the art of perfect dining recommendations for the out-of-town guest. Personal preferences aside, it’s a matter of pride to bestow visitors with the golden ticket to the majestic sprawl that is Los Angeles—and a matter that we spend countless hours pondering. The general consensus is that one [likeminded, food-obsessed individual] should make a list of top eating destinations, then build the remaining itinerary around those general targets for nourishment, for sustenance—OK, let’s be honest: for outright gluttony. So, stick with us, dear reader, as we whisk you away on a food-centric long weekend of must-eat’s [and things to do nearby] while in La La Land...

JOURNAL CONCIERGE

CORIANDA DIMES New Media Strategist •WINDOWS LOUNGE

DOWNWARD DOG

As a child, one of my favorite games at my grandmother’s house was Who Can Find the Oldest Canned Good in Oma’s Basement. The Rose Bowl Flea Market is where I give my genetically-predisposed hoarding tendencies a little leeway. Over 2,000 vendors offer everything from Dirty Clothes in a Giant Pile to honestto-God finds like a $10 cashmere sweater and the PERFECT antique bar cart. Get there early and bring LÄRABARs; it will take you all day if you’re doing it right. 1001 Rose Bowl Drive, Pasadena rgcshows.com/rosebowl.aspx

LEAP / BULLFROG & BAUM

5PM You’ve arrived! Drop your bags off at the Four Seasons Hotel Los Angeles to start the weekend with an intimate hidden retreat—and maybe even a few star sightings. Settle into your plush room, and order a jetlag cure from the Culina Juice Menu; fresh pressed ginger and blueberries should do the trick. 7PM Head downstairs to Windows Lounge for a cocktail and bites from Executive Chef Ashley James’ elegant take on street food. Or, grab a seat at the crudo bar at Culina, Modern Italian, for some lobster with pink peppercorn or salmon topped with blood orange. 8PM Take the house car to dinner at Comme Ca, David Myers’ vibrant French brasserie. Because you’ve been craving that perfect Comme Ca Burger, and a delicious cocktail from their 18A program. Peek at the chalkboard menu of that evening’s specials, and don’t pass on the pommes frites. 10PM Have a nightcap at the nearby Roger Room, a hidden temple of handcrafted cocktails, and, along with Comme Ca, part of the first wave of serious mixology in Los Angeles.

PHOTOGRAPH Y BY: (CLOCKWISE F ROM TOP) DON RI DDLE, ZEN SEKIZAWA(OPPOSITE PAGE) & DYLAN + JENI

HOARDERS

Day One / Friday

•SYCAMORE KITCHEN

In case walking around the Disneyland of Plastic Surgery isn’t enough of a right-hook to your ego, you can sweat out your self-esteem in one of LA’s thousands of yoga studios. YogaWorks in Santa Monica is a particular favorite: enjoy glaring at your gut in Halasana (that’s plow pose) while the ripped yogi twice your age inverts, delicately alighting her toes onto the crown of her head, in Scorpion Handstand. Go ahead, take child’s pose. 2215 Main St, Santa Monica yogaworks.com

Day Two / Saturday 9AM Start the morning early with an almond bostock or blueberry financier muffin while sipping on a strong cup of Stumptown coffee at The Sycamore Kitchen, the newest hip eatery from husband and wife chef duo Karen and Quinn Hatfield. 10AM Peruse the adjacent boutiques of the neighborhood, collectively known as District La Brea, for vintage threads, oneof-a-kind furniture pieces, and the latest sneaker trends. Don’t forget to cross the street and stop in to American Rag, the cult concept store that’s captured the hearts of hipsters and fashionistas alike. 11AM Soak up some culture at the nearby LACMA for the latest modern art exhibition, from David Hockney’s Mulholland Drive to early Stanley Kubrick photographs. Make sure you snap the requisite tourist shot in front of Urban Light, Chris Burden’s sculpture work of 202 restored cast iron antique street lamps, located in front of the museum. 1PM Enjoy the ultimate LA lunch at Spago Beverly Hills, Wolfgang Puck’s darling hotspot that has just reopened after a major renovation. Take in the scene—and the Baldessari artwork—from a table on the coveted patio, cozied up next to one of the sleek, oversized fireplaces. 3PM Hit the 300-thread counts sheets at Hotel Bel-Air, or just rest your head for a moment after the whirlwind day. Stroll throughout the property’s beautiful gardens, and the iconic Swan Lake (say hello to swan Hercules). Or indulge in a caviar facial (why not?) from the La Prairie Spa.

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If you want to “see” Hollywood, you need ten minutes and five bucks to snap two photos in front of Grauman’s Chinese Theatre with Spiderman or a guy dressed as Captain Jack Sparrow (who, side note, rented a room for a week from my friend at USC). Other than that, Hollywood Boulevard is a strip mall of lingerie stores and smoke shops. Hollywood Toys & Costumes is the exception, a wonderland of latex prosthetics, wigs and costumes because in Hollywood, Halloween is every day. 6600 Hollywood Boulevard, Los Angeles hollywoodtoysandcostumes.com

JAWS Recreating Baywatch on Zuma beach is so 1989. Instead, grab your board, bro, and head to Manhattan Beach to shred some gnar. If you’re lucky, you’ll get a bonus adrenaline rush from a finned friend: there have been some serious spottings the past few months. Google it. Sick nasty, brah. ci.manhattan-beach.ca.us

FIELD TRIP

6PM Dinner starts early this evening, because you’re in for a once-in-a-lifetime dining experience at n/naka, Chef Niki Nakayama’s modern take on the Japanese tradition of kaiseki. Sit back and enjoy a symphony of tastes, textures, temperatures—all organized into an ode to the seasons. Don’t miss the immaculate wine pairings from beverage guru Jeffery Stivers. 10PM Now you can hit those sheets. Welldeserved.

FRIGHT NIGHT

•n/naka

You can’t throw a stone or pick a super-obscure, polarizing interest without finding a relevant museum in LA. Sure, there’s LACMA and The Getty and the Natural History Museum, but for every La Brea Tar Pit, there’s a Museum of Jurassic Technology, and for every MOCA, a (disturbing) Museum of Death. The Bunny Museum takes the cake: it’s a suburban basement filled with over 29,000 toy, stuffed, or figurine bunnies. Bonus: it’s been endorsed by Elijah Wood. 1933 Jefferson Drive, Pasadena thebunnymuseum.com

BULLFROG & BAUM / LEAP

JOURNAL CONCIERGE

ANNA WILHELMSEN Account Coordinator

WHERE TO GET JUICED “Would you like to hear about today’s specials?” asks the server/actor/DJ. “Oh no thanks, I’m on a juice cleanse. I’ll just have a large Green Monster Kale,” says the Lululemon wearing/ Soul Cycle going/publicist/fashion blogger. You’ve got to be on your health A-game in LA, which means regular juice cleanses every month. Juice bars have been popping up left and right this year. My go-to is Pressed Juicery in Brentwood: 13050 San Vicente Blvd, #120 www.pressedjuicery.com

•STELLA ROSSA PIZZA BAR

SIG ALERT CENTRAL After landing at LAX and hopping into your rented, super fly, electric blue Mustang convertible, there’s no warmer welcome than sitting in a Sig Alert (for those who don’t speak Angeleno, a Sig Alert means a really, really bad traffic jam). All you want to do is feel the wind blowing through your hair while you take on 405 North to the 10 West to the 101 North and exit Highland Ave to go to the Hollywood Bowl. My best advice, save yourself the hassle and download the Sig Alert app on iTunes for up-todate traffic reports: itunes.apple.com/us/app/sigalert. com-live-traffic/id424889327?mt=8

LEAP / BULLFROG & BAUM

•THE BAZAAR!

•SAAM

PHOTOGRAPHY BY: (CLOCKWISE FROM TOP) LETTUCE ENTERTAIN YOU ENTERPRISES, JILL PAIDER

Day Three / Sunday 10AM Sleep in and ready your Wayfarers when you wake, because today’s a beach day. Hop into the car and head west through winding, emerald-lined Sunset Boulevard, snaking slowly down Pacific Coast Highway toward Stella Rossa Pizza Bar. A fun-filled, casual brunch awaits, featuring artisan pizza and fried eggs with tomato jam and caciocavallo cheese. NOON Stroll along the sand and catch a few rays, or rent a bicycle and take the beach pathway down to Venice Beach. Stop at Abbot Kinney for shopping at unique boutiques, or just people-watch from your perch at the beloved Intelligentsia Coffee. 2PM Drive further north toward Malibu, and pause at Malibu Seafood for some beachside fish tacos or fresh fish ‘n chips. Admire the scenery, and turn into the hillside toward Malibu Winery. Spend the remainder of the sunny afternoon at the sprawling jewel of an estate, replete with zebras, horses, and wine tasting. 6PM Experience the history of gin—or the Mad Men era of cocktails—as explained by Rob Floyd, bartender and host extraordinaire of the Cocktail Fundamentals education series. Taking place at SAAM, the chef ’s tasting room at The Bazaar by Jose Andres, the monthly classes not only combine tasty concoctions with intriguing factoids—but it’s ideally situated for a transition into dinner at The Bazaar immediately afterwards.

CELEBRITY SAFARI Just like an African safari, but instead of hippos and giraffes, you’ll be on the lookout for rare sightings of Brangelinas and Bennifers. Hop aboard one of these topless 13 passenger vans and let the stalking journey begin with a tour throughout neighborhoods and celebrity hot spots in Hollywood and Beverly Hills. If you are into this sort of thing, I’d recommend the TMZ Tour: www.tmz.com/tour. And don’t forget the binoculars.

LA METRO Go where no one in Los Angeles ever goes – to the metro station. You may not be able to reach many desirable destinations, but if you happen to be traveling from Hollywood & Highland to the Disney Concert Hall downtown, then you’re in luck! LA Metro www.metro.net

8PM Dinner at The Bazaar! Start with the pan con tomate, and don’t miss the whimsical Philly Cheese Steak. Or the uni steamed buns. Better just order one of everything. 10PM Nod off amidst Philippe Starckdesigned furnishings within your sleek room at the SLS Hotel at Beverly Hills. Just take the elevator home from The Bazaar. Mind the monkey videos at the elevator lobby.

Day Four / Monday 9AM Pack it up and take off to the airport for the flight home—you have just enough time to stop by Fonuts, In-N-Out Burger, and Del Taco. All the essentials needed for a pleasant flight home. Bon voyage! bullfrogandbaum.com

TAN YEAR ROUND One of the many upsides of not having “seasons” is abundant sunshine and warmth, which lends a great excuse to stay bronzed all year round. Whether you prefer your tan au natural, out of a can, or from a high-powered bed, LA offers bronzing options on just about every other corner. For the real deal, Altitude Pool at the SLS Hotel Beverly Hills (www.slshotels.com) or for less UV-filled options, get sprayed at Le Beach Club, lebeachclubtanning. com. Note: spray-on abs cost extra.

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DAY 2: FRIDAY This morning, I had Cheerios with 2% milk. No yogurt smoothie or orange juice or anything. Just my favorite cereal, that’s all. For lunch, my school was serving split pea soup, mushroom quinoa pilaf, steamed sugar snap peas with peppers and broiled salmon with leeks, lemon and garlic sauce. I didn’t want any of that so I just had penne with tomato sauce and one slice of cheese pizza. We always have ice cream at school on Fridays and I always have the same flavor: vanilla in an ice cream cone. Sometimes, I just stick to the basics. I’m not big on variety. We went to Brooklyn to Peter Luger for my Uncles’ 50th birthday. I ordered Shrimp Cocktail which really didn’t taste much like regular shrimp. I liked it. It was my mom’s idea to share a Porterhouse with her which was a good idea. I like to share with

PHOTOG RAPH BY JENNIF ER BAU M

as told to BROOKE FILOSA

Griffon Baum is a product of his environment: his mother, Jennifer Baum, President and Founder of Bullfrog & Baum and his father, Charles Baum, son of iconic, innovative restaurateur Joseph Baum. It shows through his great taste. Dinners at Peter Luger and his favorite sushi restaurant (Momoya) are telltale signs this 12-year-old is a serious food lover (and unofficial food royalty). Despite his affinity for sashimi and Porterhouse steaks, he admits “I usually like to just stick to the basics,” especially during lunchtime at school. Read all about this sixth grader’s uniquely intriguing preferences – from Kozyshack rice pudding (“original flavor, only!”) to three plates of pasta in a row at his friend’s Bat Mitzvah and eating the batter of fried calamari followed by the calamari itself – in this week’s New York Diet. In the first person...

DAY 1: THURSDAY I love Cheerios, I have them every morning with 2% milk. I also have Strawberry yogurt smoothies a few times every week and today was one of them. I usually drink a glass of milk with the Cheerios. Once in a (little) while, I will have Tropicana orange juice. Without pulp – what is pulp anyway? School served Chicken Noodle Soup today which I like. It’s pretty good. I like the broth because it’s not too salty (unlike the soup they used to serve at my old school) and it’s always really hot. The soup has a perfect ratio of noodles (which vary between bowties, spaghetti, fusilli and penne), vegetables (carrots and celery) and chicken—chicken noodle soup wouldn’t be complete without chicken! I also had breadsticks, applesauce and French Vanilla yogurt… because I felt like it. I asked my parents to go to Momoya Sushi, my favorite Japanese restaurant. It’s not far from mom’s office. I always have the same thing, although I used to get the sashimi entrée but I wouldn’t eat all of it, so I switched my order to: miso soup, shrimp tempura, bowl of white rice on the side, 3 pieces of tuna sashimi, 3 pieces of salmon sashimi, 3 pieces of yellowtail sashimi, 3 pieces of octopus sashimi. I love sashimi! I washed it all down with tap water because I can’t drink milk with sashimi. I always, always have rice pudding for dessert at home. The texture just feels good! I only eat the Kozyshack Original rice flavor. It has a flavor of its own. I don’t try any other flavors.

my mom, plus I don’t have to finish a whole order by myself! We ordered the steak cooked to medium rare… I really like the pink in the center of the steak! I don’t like to eat the steak with any sauce and I didn’t feel like eating vegetables. I had some olives and washed the meal down with milk. We ordered a dessert made with the restaurant’s homemade “schlag” (whipped cream). I shared with my cousin and we were horsing around with it. I really like Peter Luger. I’m playing Aladdin in my school’s play and when I rub the lamp, I wish for the Peter Luger genie to come out! DAY 3: SATURDAY No surprise here… I had Cheerios with 2% milk for breakfast, in addition to a yogurt and buttered toast (the way mom makes it). Once every weekend, I have buttered toast. My mom really does make the best toast. I can’t put my finger on what makes it the best, but it’s just the best. We went to our neighborhood restaurant, Henry’s, for lunch – it’s a nice restaurant and it’s GOOD! I wasn’t really hungry so I just ordered fried calamari, that’s it. The calamari was very crunchy and sometimes, I actually like to eat all the batter first and then eat the actual calamari. I don’t like any marinara sauce with my fried calamari – just plain. At night, I went to my friend Paulina’s Bat Mitzvah where I dug right into the sushi spread. I had tons of tuna, salmon and yellowtail… but they didn’t have octopus. I was disappointed… come on! I mean, really? No octopus? After lots of sushi, I had lots of pasta. Three plates to be exact. I needed three plates of pasta for energy because I was dancing the night away! It was simple pasta – just the way I like it: penne with tomato sauce. Again, I kept it simple and did not put any grated cheese on top. Oh, and there was a dessert cart but I was dancing so much that I didn’t really have the time to get over there. bullfrogandbaum.com

IN S E AS O N

The Holiday Sweater Vest by M AG G I E CO N DO N

‘Tis the season when Mariah Carey and Justin Bieber’s Christmas albums dominate playlists, laughable family Christmas cards flood mailboxes, and seasonal holiday attire makes its way out of storage. At Bullfrog & Baum, there’s one holiday party “ingredient” that we can count on—Katherine Bryant Flaherty’s holiday sweater vest—a seasonal hand-medown that is near and dear to the agency’s heart. The festive vest was re-gifted to Katherine by a family friend who received the glittery delight from her 88 year old mother as a (serious) Christmas gift. Katherine was beside herself with joy as it would act as the perfect holiday costume for her sketch comedy shows—and it would become the official holiday cheer-maker at the Bullfrog & Baum holiday parties. Here we share a recipe for the home merrymaker. THE PERFECT HOLIDAY SWEATER VEST RECIPE INGREDIENTS

7 Snowmen 7 Holiday Bells 13 Bows 1 Santa 1 Wool Sweater Vest 1 part Magic A handful of ribbons, stars, glitter, candy canes, holly, gingerbread men and beads METHOD

Sew or hot glue gun all ingredients onto wool sweater and wear to all festive occasions. Serves 1.

BULLFROG & BAUM / LEAP

| 25

Out on the town! as Se e n By V IC KI LOO & SY D N E Y P E R L M A N

→ where? LA Food & Wine Festival 2012 ANDREA SUN, CORIANDA DIMES, SUSAN HOSMER, ANNA WILHELMSEN (BULLFROG & BAUM)

→ where? The 25th Anniversary of Alain Ducasse’s Louis XV The culinary elite gathered in Monaco—240 from 25 countries, representing 5 continents and 300 Michelin stars—to celebrate. THE PRINCE OF MONACO, ALAIN DUCASSE

→ where? Francois Payard Patisserie Opening Party

JACQUES TORRES, FRANCOIS PAYARD

New Yorkers welcomed Chef Francois Payard back to the Upper East Side, where his original patisserie closed its doors in 2009.

→ where? Dinosaur BBQ Restaurant Opening, Newark Fun fact: Chef John Stage had the idea to expand to Newark after catering an event for Mayor Cory Booker four years ago.

MAYOR CORY BOOKER, JOHN STAGE

→ where? Bullfrog & Boobs The Bullfrog & Baum team raised $4,685 for the American Cancer Society’s Making Strides Against Breast Cancer!

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TODD ENGLISH → where? Chile Olive Oil NYC Media Dinner Hosted by Chef Todd English, Olives Restaurant

Chef Todd English loves olive oil enough to name his restaurants, “Olives.”

FOLLOW OUR PARTY ADVENTURES ON TWITTER @sydneyperl @vickiloo82

→ where? Burger Bash Rachael Ray and Kathy Griffin get crunchified with Chef Bobby Flay’s Napa Valley Burger. KATHY GRIFFIN, RACHAEL RAY, BOBBY FLAY

→ where? Paula Deen’s Brunch The Bloody Marys were flowing at Paula Deen’s Brunch where Chef Michael Ferraro whipped up egg white frittata.

→ where? Braiser Lounge Chefs Marc Vetri, Dale Talde and Manuel Trevino pose after taking a hot seat at the Braiser Lounge in the Dream Downtown. MARC VETRI, DALE TALDE, MANUEL TREVINO III

→ where? Brooklyn Backyard

MICHAEL FERRARO, ELIZA WHIPPLE

→ where? Meatball Madness Chef Missy Robbins and her team take a moment to pose during Meatball Madness.

Adam Richman and Chef Dale Talde show Brooklyn some love at One Hansen Place’s Clock Tower building. ADAM RICHMAN, DALE TALDE

MISSY ROBBINS

BULLFROG & BAUM / LEAP

Hozzist

SUSAN HOSMER

I’m a die-hard foodie and would love to know what restaurants you think are going to be hot in 2013. DEAR HOZZIST:

Hmm. That’s an interesting question, but I’m actually going to ignore that and give you something more useful: “The 7 Commandments for Being a Good Diner”. Sure, the customer is always right, but you’ll have a much better dining experience if you meet the restaurant halfway. You do your part; they’ll do theirs. You’re welcome.

The holidays are a big deal for the Hosmer clan. It is the one time of year where everyone gets together under one roof and as a result, there’s a fair amount of drinking. Last Christmas, Wylie’s Aunt Annie passed along her father’s 1934 edition of Burke’s Complete Cocktail &

1. Would you like it if your friend made plans with five other people and then decided at the last-minute which one was the best? Restaurants don’t like this either. Don’t make five reservations for a Friday night and then cancel four of them 30 minutes before your reservation. A reservation means the restaurant is holding a table for you and they aren’t always able to fill it after you

Drinking Recipes. Tucked in the book was a treasure within a treasure: a loose piece of paper with a recipe scribbled on it for “Mattress Back Punch”. While it may need some modifications, this punch is going on our Christmas Eve drink list.

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MATTRESS BACK PUNCH (as scribbled on paper): Juice of 6 oranges, Juice of 6 lemons, 6 oz Curacao, 1 gallon sauterne and 1/5th brandy, 2 qts club soda. Sweeten to taste (I didn’t).

WEIGHS IN

bail. What’s worse than cancelling a half an hour before your reservation? Not cancelling at all. 2. Be on time. Sure, there’s a 15-minute grace period, but if you show up later than that, it messes with the restaurant’s flow for the rest of the night. We’ve all been those people in the bar waiting. This is most likely because the table before you was late. Not fun, right? 3. Please order your entire meal at once. Don’t get me wrong, I don’t like to be rushed at a restaurant. I like to order a round of cocktails first and discuss the menu with my dining companions. However, when you just order appetizers and then wait 45 minutes to order the entrees, it creates chaos in the kitchen. 4. If you are dining with a large group, bring cash. Splitting the check on six different credit cards is ridiculous. Worse yet, the restaurant gets charged a fee when diners pay with certain credit cards. 5. As a mom, I’m a big supporter of dining out with your kids. That said, do whatever you can to prevent them from throwing all their food on the floor and creating a huge mess. If that plate of mac and cheese gets by you and ends on the floor, either clean it up or tip very well. 6. Unless service was abominable, don’t skimp on gratuity. This is how the servers make their money and, for the most part, they are working very hard to make your experience a great one. 7. Let’s all agree not to order meat well done.

EAT THIS NOT THAT

We’re big fans of dining guides, whether they encourage us to eat healthier, explore a new place through the lens of its cuisine, or teach us something about our own palates and cooking abilities. Here, we’re providing a new kind of guide: one that pits the generic against the ultimate, all in the name of deliciousness. That’s not to say we don’t crave those dirty water dogs (we do) or we don’t occasionally find bodega sushi remnants in sad plastic packages on our coffee tables after one drink becomes four (guilty). But when it comes to all things edible, we’d rather go big or go home. —Crystal Wang & Evan Barbour

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Recette’s Buffalo Sweetbreads

Buffalo wings from your neighborhood dive or sports bar

Talula’s Garden’s Little Sweet Ricotta Doughnuts, Cinnamon Chantilly, and Chocolate-Hazelnut Sauce

Greasy fried donuts

Alla Spina’s Housemade Mortadella Hot Dog

“Dirty water” hot dog

Bobby’s Burger Palace Crunchburger

Generic (too-small) fast food burger

The Bazaar’s “The Cubano”

“The Cubano” at a greasy spoon

Katsuya’s Sashimi Plate

4 a.m. sushi from the bodega next door

Comme Ca’s Marrow Bones with Toast

Cheddar cheese and Ritz crackers

L20’s Smoked Salmon, Artichoke, Pumpernickel, Crème Fraiche, Beet

A bagel with lox and a schmear

Benoit’s Dessert Buffet

“All you can eat” dessert at a roadside buffet

MacBar’s Classic Mac n’ Cheese

The boxed stuff

TALDE’s Cap’n Crunch Halo Halo

Cereal with skim milk

Juvia’s Purple Rain Cocktail

The “Purple Drank”

TAG RAW BAR’s Kangaroo Loin Tartare

Some beef tartare you find in the couch cushion

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TOP L E SS C H E F CH AL L E NGE THE CHALLENGE

We asked Topless Chef, Dale Talde, to create a memorable dish from a four-ingredient mystery basket selected by B&B.

THE MYSTERY BASKET

1. Mayonnaise

2. Eggs

3. White bread

Humpty Dumpty Egg Sandwich Topless Chef, Dale Talde took a break from pumping iron in the middle of the desert, to make this creative take on the boring old egg salad sandwich. With only four ingredients and four minutes of prep time, he did break a sweat, but was proud of the result: “Food is art, and even simple ingredients like bread and eggs can inspire a masterpiece such as this.”

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4. Cheddar cheese THE PANTRY Salt and pepper EXTRA INGREDIENTS A smile and washboard abs

FOOD PH OTOGRAPHS: GOOGLE.COM; FOOD STYLI ST: SOLOMON OH; PROP STYLIST: SOLOMON OH; PHOTOGRPAH: SOLOMON OH

THE INGREDIENTS

CARTOON CAPTION CONTEST Welcome to this week’s caption contest featuring illustrations by B&B’s resident artist, Solomon Oh. The reader who submits the winning caption will receive a signed picture of the Bullfrog & Baum staff [approximate value on eBay: $12.50].

THE WINNING CAPTION

THE FINALISTS “Give us pouty.” H. Bangle, Austin, TX

“Oh yeah, I read about this secret restaurant in The Times.” T. White, Hoboken, NJ

“Now what do we do with it?” C. Melia, Detroit, MI “Generation perspective.” J. Fox, New York, NY

THIS WEEK’S CONTEST

“

” Please send captions to caption@bullfrogandbaum.com

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THE PARTING SHOT By KAT HER I N E B RYA N T F L A H E RTY

86’D: RESTAURANT CONCEPTS THAT FAILED We’ve all heard the stats: each year, over 12 million restaurants are shuttered in New York City’s meat packing district alone. That’s because there are a lot of silly people who think opening a restaurant is easy. Here are a few restaurant concepts that closed their doors before Pete Wells ever had the chance to compare them to Guy’s American Kitchen & Bar:

MARS 2112 Though the 33,000-squarefoot Space Oddity had a good run.

SOLO The one seat restaurant— the ultimate in exclusive dining experiences.

LAST BITE EVER This restaurant promised to be the frontrunner in the “Zoo to Table” movement. The menu reads like a Who’s Who of the Endangered Species list, offering tastes of Afghan Tortoise, Magellanic Penguin, Killer Whale and the ever-popular, Taiwan Partridge.

BYOS Elizabeth Knight always warned friends that: “Eating out is so bad for you! Do you know how much salt they use?!” She took matters into her own hands, opening a healthful, low-sodium restaurant concept, BYOS—Bring Your Own Salt. BLANC An ode to white-colored food. This white tablecloth restaurant offered a tasting menu featuring dishes such as Seared Scallop with roasted cauliflower and parsnip puree; Baked Sole with a beurre blanc and cannelini beans; Fettuccini Alfredo; Onion Grits; Tofu and White Asparagus Stir Fry over rice; and for dessert, marshmallows with a white chocolate fondue. White wine pairings were available for a $35 supplement.

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THE HUNGER GAMES THEME RESTAURANT Downfall: no repeat guests.

Everyone is head-over-wheels in love with Food Trucks, causing a proverbial traffic jam of ideas for mobile food concepts. Capitalizing on the popularity of Food Trucks were these not-as-successful spin offs: THE FOOD HAND TRUCK Peter Castellana took the idea of a food truck to a grassroots, un-motorized place, selling artisanal sandwiches from his metal hand truck. His demise: profits fell when he had to keep loaning the dolly to friends who were moving to Brooklyn. THE FOOD JEEP Great food, terrible roll-over rates. THE FOOD LIMO Brought an eat-in element to street vending. Seated 10 somewhat uncomfortably.

ILLUSTRATIONS BY SOLOMON OH

LINNER Not lunch. Not dinner. Open 2:30 - 4:30 every day.

F RO G JU I C E THE NEW SCENT FOR MEN

NORDSTROM, BLOOMINGDALE’S, SAKS FIFTH AVENUE, AND NEIMAN MARCUS

Happy Holidays from

THE BULLFROGS

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