COURTESY OF RIZZOLI
Dine
Unwind
D1 January 16–22, 2015
Winter of Our Content inter, even with its frigid temperatures and punishing winds, brings its own comforts. Bears may slumber for months, but our rhythm is different. Cooks conjure up food to nourish, drawing from the goodness of the earth—and often, underneath. Chef Louis DiBiccari of Tavern Road in Boston chanced on white sweet potatoes a couple of years ago. Far more than regular sweet potatoes, they were silky and velvety, with more body. “It’s a little bit like candy. ... It’s that kind of savory dish that isn’t a savory dish,” he said. “When you think about your childhood, it’s always the sweeter things that stick out,” said Tom Borgia of Russell House Tavern in Cambridge. Borgia puts his personal stamp on traditional baked beans, with about five ounces of pork belly and a molasses streusel on top. The season also offers its own rewards, like sweet shrimp from Maine. Chef Jeremy Sewall fries these and serves them with lemon wedges and aïoli. See Chefs’ Winter Recipes on D2 and D3 Chef Jeremy Sewall’s Crisp Sweet Shrimp, featured in his cookbook “The New England Kitchen” (Rizzoli, 2014).
Obsessive Attention to Detail T
he single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to introduce unsurpassed sushi and sashimi to New Yorkers. Since the first day we opened our doors in 1976, we have been a sushi specialty restaurant. This has helped us maintain our focus on sushi and excel at the one thing that mattered most.
Over three decades later, our mission remains unchanged. Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice. The fragrance of freshly ground wasabi. The freshest fish from around the globe. Please come by for lunch or dinner and let us show you what real sushi is like.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btw madison & 5th Ave.)
Dining
D2 January 16–22, 2015
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The Winter of Our Content
MIKE DISKIN
Continued from D1
RECIPE
Maple White Sweet Potato Puree Chef Louis DiBiccari, Tavern Road (Boston, Mass.) F 6 white sweet potatoes F 1/2 cup maple syrup F 1 cup brown butter F 1 cup heavy cream Roast potatoes in preheated 350 degree oven for 2 hours. Remove skins from potatoes. Place potatoes in food processor and purée with maple, brown butter & cream till very smooth. Season with salt to taste. MIKE DISKIN
PRIME STEAKS.
Chef Louis DiBiccari recommends pairing Maple White Sweet Potato Puree with chicken, duck, game birds, pork chops, or veal shank.
LEGENDARY SERVICE.
Chef Louis DiBiccari.
Fine Wine • Private Dining • Exceptional Menu COURTESY OF RIZZOLI
F 1 pound peeled Maine sweet shrimp F 1 quart canola oil F 3 cups Seasoned Flour (recipe follows) F Kosher salt and freshly ground black pepper for seasoning F 4 lemon wedges F 1/2 cup Aïoli In a large bowl, combine the buttermilk and Tabasco sauce; add the shrimp, toss to coat it in the mixture, and refrigerate, covered with plastic wrap, for up to 1 hour.
Chef Jeremy Sewall. Morton’s World Trade Center
RECIPE
Crisp Sweet Shrimp Chef Jeremy Sewall & Erin Byers Murray
Midtown 551 Fifth Avenue 212-972-3315
World Trade Center 136 Washington Street 212-608-0171
Great Neck 777 Northern Boulevard 516-498-2950
Hackensack One Riverside Square 201-487-1303
White Plains 9 Maple Avenue 914-683-6101
There are a lot of ways to cook Maine sweet shrimp, but nothing beats tossing them in batter and frying them up. The Maine shrimp season takes place in the dead of winter; most are caught by large draggers that scoop them up by the thousands. Since sweet shrimp are very perishable, they are usually sold canned or frozen. Some fishermen, like my cousin Mark, catch sweet shrimp in traps. There is a huge difference between shrimp that’s been dragged and shrimp that’s been trapped: the quality and size of trapped shrimp are always superior. Serves 4 F 1/2 cup buttermilk
mortons.com
BALANCE
Ancient principles of Greek cuisine combined with modern techniques, yield a harmonious balance of flavors in every dish, at Nerai.
55 East 54th Street New York (212) 759-5554 www.nerainyc.com
F 2 teaspoons Tabasco sauce
Heat the oil in a large, heavy-bottom pot until it reaches 350°F on a deep-frying thermometer. Drain the excess liquid off the shrimp. Pour the flour into a shallow dish and, using your hands, toss the shrimp in the flour, coating them very well; shake off the excess flour and carefully place the shrimp in the hot oil. Fry for 45 to 60 seconds; they should be lightly browned and crisp. Remove the shrimp to a paper towel to drain; season with salt and pepper while hot. Serve immediately with lemon wedges and aïoli for dipping. Seasoned Flour Makes about 3 cups F 3 cups all-purpose flour F 1 1/2 tablespoons dry mustard F 1 1/2 teaspoons ground turmeric F 1 1/2 teaspoons paprika F 1 1/2 teaspoons kosher salt F 1 1/2 teaspoons freshly ground white pepper In a large bowl, stir together the flour, dry mustard, turmeric, paprika, salt, and white pepper, making sure to combine thoroughly. (Recipe from “The New England Kitchen” by Jeremy Sewall and Erin Byers Murray, Rizzoli).
Dining
D3 January 16–22, 2015
www.TheEpochTimes.com CONNIE MILLER
CONNIE MILLER
HIGH QUALITY KOREAN BBQ For a very reasonable price.
* Fresh, never frozen meat * %# ( * ( ! " * $" # " $ " " #
Try Our Specials Pork Belly 15.99 Pork Jowls 16.99 Marinated Kalbi 22.99 Aged Ribeye 22.99
Chef Tom Borgia serves his Cambridge Baked Beans with braised and then fried pork belly. “I don’t think you can ever have enough pork belly,� he said. Chef Tom Borgia.
RECIPE
Cambridge Baked Beans
F 3 tablespoons molasses
Chef Tom Borgia, Russell House Tavern (Cambridge, Mass.)
F 1/4 teaspoons black pepper
Makes 10 servings
F 2 teaspoons salt F 1 tablespoons Dijon mustard F 1/2 cup ketchup
F 3 pounds white beans
F 1 tablespoons Worcestershire sauce
F 1/2 pounds bacon
F 1/4 cup brown sugar
F 1 white onions
F 1 gallon chicken stock
Soak beans overnight in water. Drain out and rinse. Place beans in a deep pan and cover with chicken stock. Season with salt and pepper. Bake in 350 F oven until tender. Remove from oven and cool. Dice bacon and onion. SautĂŠ bacon until crisp. Add diced onion and sautĂŠ until tender. Mix remaining ingredients and fold into cooked beans.
RECIPE
Baker’s Potatoes With Rapini and Poached Eggs (Pommes Boulangère Aux Oeufs) Chef Brandon Sharp, Solbar at Solage Calistoga (Calistoga, Calif.) Pommes Boulangère gets its name because the potatoes were traditionally placed in the baker’s oven at the end of the day, to cook slowly as the oven cooled down. This made for a hearty, easy, cheap weeknight wintertime dinner, and the potatoes taste equally good with cold beer or cabernet. Makes 4 servings F 1 tablespoon vegetable oil F 8 ounces sliced bacon, cut into lardons (1/4-inch batons) F 1 cup thinly sliced yellow onion F 1.5 pounds marble or fingerling potatoes F 4 sprigs fresh thyme F 6 cloves garlic, peeled and crushed F Kosher salt and black pepper F 2 tablespoons vegetable oil F 1 bunch rapini, cleaned, leaves and florets only F 1/2 teaspoon chilI flakes F 2 cloves garlic, peeled and minced
F 6 eggs, cracked into separate bowls or ramekins F White vinegar and salt Preheat oven to 325 degrees. In a heavy, wide sauteuse with a lid, heat the oil over a medium high flame. Add the bacon. Cook until nearly crisp, stirring often. Reduce heat to medium low and lift bacon out of pan. Add onions and sweat in the bacon fat till very tender, 10–15 minutes. Add the potatoes, thyme, garlic, and a dose of salt and pepper. Stir, cover, and place in oven for two hours or until potatoes are tender and creamy. Remove from oven, stir in bacon, and hold warm. Bring a large pot of water to a simmer. Add a tablespoon of vinegar and 2 tablespoons of salt per quart of water. In a sautÊ pan, heat the oil over a medium flame. Add the rapini with a good pinch of salt and sautÊ gently till al dente. Add the chili flake and garlic, sautÊ 30 seconds more, and pour out over the potatoes. Stirring the water gently, slide the eggs in, one at a time. Simmer for 2–3 minutes, until the whites are fully set but the yolks are still very tender. Meanwhile, divide the potatoes and rapini among four warm plates. With a slotted spoon, lift one egg at a time and blot on a towel. Season with salt and place in the middle of the potatoes. Spoon some of the bacon fat/pan jus from the potatoes over the egg, and serve immediately.
WE HAVE A SAYING AT OUR RESTAURANT:
EAT MEAT LIKE YOU EAT BREAD.
JONGRO IS KOREAN BBQ. Koreatown 22 W. 32nd St. 2nd Floor New York, NY 212-473-2233 Hours: Sunday - Thursday 11:30 am ~ 2:00 am Friday - Saturday 11:30 am ~ 4:00 am Follow us on Facebook: Jongro BBQ
French and European-Inspired Cuisine Breakfast • Lunch • Dinner
COURTESY OF DELICATESSEN
RECIPE
Slow Cooked Chili Chef Michael Ferraro, Delicatessen (New York) Pommes Boulangère gets its name because the potatoes were traditionally placed in the baker’s oven at the end of the day, to cook slowly as the oven cooled down. This made for a hearty, easy, cheap weeknight wintertime dinner, and the potatoes taste equally good with cold beer or cabernet. Makes 4 servings F 1 pound pork shoulder (medium diced) F 1 pound ground beef
F 1 tablespoon sour cream
F 3 ounces chipotle adobe
F 1 tablespoon shredded aged cheddar
F 1 onion (large)
F Kosher salt
F 2 garlic cloves (roasted)
F Pepper
F 2 garlic cloves (minced fresh)
Start by seasoning the pork shoulder and ground beef with kosher salt and pepper.
F 1 tablespoon onion powder F 1 tablespoon garlic powder
Heat olive oil in a large pot over high heat, and then add meats.
F 1 tablespoon chipotle powder
Cook for 10 minutes, until brown.
F 1 tablespoon chili powder
Drain o the excess oil and add dried seasons.
F 1 tablespoon paprika
Remove the protein and set aside.
F 1 cup pinto beans (cooked) F 1 cup kidney beans (cooked)
Cook the onions and garlic until tender, about 5 minutes.
F 3 cups canned Italian plum tomatoes
Add the pureed chipotle adobe and roasted garlic.
F 1 cup white chicken stock F 1 tablespoon sriracha
Return the meats to the pot and the rest of the ingredients.
F 1 ripe avocado
Cook over a slow simmer for 2 hours
F 1 tablespoon olive oil
Taste and add final seasoning of salt and pepper.
F 1 scallion (chionade)
Finish with sliced avocado, sour cream, fresh thinly sliced scallion, cilantro leaves, and shredded aged cheddar.
F 2 sprigs cilantro (just leaves)
A duet of dishes from various regions of France with the best recipes of other well-known regions of Europe. Pastries, desserts and custom cakes. Private room available for up to 50 guests.
37 Barrow Street, New York, (212) 255 5416 Follow us on Facebook and Instagram
DuetNy.com
Dining
D4 January 16–22, 2015
www.TheEpochTimes.com BENJAMIN CHASTEEN/EPOCH TIMES
BANGKOK
STREET FARE
Heaven for Food Lovers Yaowarat is one of Bangkok’s oldest neighborhoods, founded by East Asian traders in Siam over 200 years ago. It is a heaven for food lovers, blending the centuries old Thai and East Asian influences in an eclectic mix of street vendor cuisine. Experience the authentic taste of Bangkok street fare, at Sookk.
n d a B y t r r i g a e
Try Our Affordable Daily Lunch Specials.
Bring Sookk to you!
ht
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Catering and delivery available.
SOOKK
2686 Broadway (Broadway & 103rd St.) New York, NY 10025 (212) 870-0253
Striped bass with celery root puree. BENJAMIN CHASTEEN/EPOCH TIMES
By Channaly Philipp Epoch Times Staff
An Exotic Experience
Fine Mediterranean Cuisine ! Hand Crafted Cocktails Unique Hookah Flavors ! Great Space for Your Event “The hookah was the most delicous we’ve ever tried” JOONBUG.COM
36 West 28th St. NYC (between 6th & Broadway) Reservations: 212 679-4842 pergolanewyork.com
LOCAL, SEASONAL, MARKET FRESH FARE
Chef Julian Clauss-Ehlers has traveled the world, cooking at five Michelinstarred restaurants in Europe, including La Côte St. Jacques and Les Prés d’Eugénie in France. Early in his formation, he was taken by his sous chef into the woods near Joigny, France, to forage for mushrooms, an experience he never forgot. “When you take these wonderful wild mushrooms from the forest and put them in a frying pan, it’s the most amazing, amazing culinary experience. You’re picking it from nature and putting it on the plate,” he said. The love for fresh, local ingredients has stuck with him. The U.K.-born chef, who met his wife in Miami, has lived in New York for 14 years now, but very early on held some skepticism about American cuisine—something about that universal stereotype of Americans surviving on burgers. But that quickly vanished. “I’m spoiled because it’s New York. People know how to eat well,” he said. At his present gig as executive chef of Trattoria Bianca, which opened in November on the corner of
Italian Cured Meats, Cheeses, and Fig Jam.
Eighth Avenue and 35th Street, the chef has brought his love of fresh ingredients and simple food. Hearty Dishes, Bright Notes He builds up a beet salad, whose slices are so shiny you could see your reflection in them. They are startling in their brightness, you could almost picture them in their eagerness and thirst for life, jumping off the plate. Clauss-Ehlers slices them raw,
and layers them with orange and orange zest, lemon and lemon zest, thyme, and vinegar. Served with goat cheese, pear, fennel, and arugula, it wakes up the palate ($8). For roasted eggplant, Clauss-Ehlers uses Japanese eggplant which in turns becomes hot and cool in your mouth, with bits of red chili flakes and flecks of mint subtly holding court ($8). Braised dishes like a short rib is
An Off-Broadway Hit For 70 Years!
OUR COFFEE IS CRAFTED FROM
SEED-TO-CUP
BRAZILIA CAFE is an authentic seed-to-cup
coffeehouse. Using coffee beans sourced from the company’s own Brazilian plantation in the tropical mountain slopes of the Sul de Minas region, Brazilia offers the highest quality coffee experience in New York City.
WE WELCOME YOU TO RESTAURANT You will love our warm atmosphere and our expertly prepared menu. We pay the utmost attention to every detail of your visit. From the hand crafted cocktails and specialty wine list, to our thoughtfully planned, market fresh and in-season dishes. Every dish, every cocktail is prepared from scratch and every detail is carefully thought out. We are always happy to customize any of your dining requests. NEW! Chef ’s Seasonal Tasting Menu
34 East 20th Street Located in Flatiron New York City
CountyNyc.com
(btwn Park and Broadway)
212.677.7771
Any Roast. Any Brew. Always the way you want it. Our Coffee Concierge can serve up a single cup using your choice of brewing method or a sampling of each Aeropress, Chemex, French Press or Hario Pourover.
PATSY ’S ITALIAN RESTAURANT A New York landmark made famous by Frank Sinatra
Try our amazing Açaí super-food bowls!
Since 1944 — our only location is
236 W. 56th Street between Eighth Avenue and Broadway
BRAZILIA CAFE
New York, NY 10019
(212) 247-3491 patsy’s italian restaurant
WWW.PATSYS.COM
patsysnyc
Coffeehouse, Café and Marketplace
684 BROADWAY, NY 10012 (646) 852-6348 BRAZILIACAFE.COM
Our specialty doesn’t stop with coffee. We have an exciting menu that will enliven your pallet! From the juice bar to the salad bar, our foods and desserts are meticulously planned and prepared.
Dining
D5 January 16–22, 2015
www.TheEpochTimes.com BENJAMIN CHASTEEN/EPOCH TIMES
thai
the modern experience THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
Roasted Eggplant. BENJAMIN CHASTEEN/EPOCH TIMES
FREE DELIVERY
10 BLOCK RADIUS
Roasted Beet Salad.
Trattoria Bianca 481 Eighth Ave. 212-268-8460 TrattoriaBianca.com Hours Daily noon–11 p.m. stick-to-your-ribs rich, after a hefty braising time of four to five hours. It is served as a ragout with pappardelle, which add to its heartiness ($20). A striped bass, served over a celery root purÊe, is paired with a bright sauce where onion, pancetta, veal stock, and red wine are slowly cooked together. I am not a great fan of celery root but the fish, with its sweet, savory, and tangy notes, was light and delicious ($22). Since tourists throng this part of town,
NEW SAT & SUN BRUNCH at V{iv} Hell’s Kitchen location! 12 - 4 pm. Includes free soft drinks, coee/Thai Ice Tea
cheesecake is on the menu. I ordered it with some apprehension, but it turned out exceptional, light with a sumptuous texture all at once ($8.50). The pear tart also satisfies the sweet tooth wonderfully, with the texture of the pear set off nicely against the puff pastry ($8). Trattoria Bianca, true to its name, is predominantly white and ivory. Italian art deco posters add pop of colors throughout. A bar lines the window side overlooking Eighth Avenue. The restaurant carries a variety of amari (Italian bitter liqueurs) featured in many of the cocktails, which include five variations of Negronis alone.
ALL DAY HAPPY HOUR on Mon & Tues, 12-8 pm on Wed - Sun
The beet salad has slices so shiny you could see your reflection in them.
COURTESY OF TRATTORIA BIANCA
ALL YOUR FAVORITE Thai classics, plus a few unique V{iv} style twists
COURTESY OF TRATTORIA BIANCA
AMAZING PARTY EVENT SPACE, great place for a date or a fun night
v{iv} Bar & Restaurant
HELL’S KITCHEN .( /' $.0+ .( .( . 3 /)/+2% %,* MIDTOWN EAST .( $.0+ '1 -& 3 /)/.(#) %,*
Over
50 Authentic
Spanish Tapas Endless combinations of flavors to share, or indulge on your own. Executive chef Julian Clauss-Ehlers.
The bar at Trattoria Bianca. BENJAMIN CHASTEEN/EPOCH TIMES
Come in and Pick Your Favorites Tonight!
Meson Sevilla Restaurant
344 WEST 46TH ST. (BET 8TH & 9TH AVE.) • MESONSEVILLA.COM • 212-262-5890
New York Cheesecake and Warm Pear Tart.
Dining
D6 January 16–22, 2015
www.TheEpochTimes.com
Foodie Bites
COURTESY OF CAFE CLOVER
COURTESY OF CAFÉ CLOVER
Miyazaki Super Prime Wagyu Beef $120.00
Authentic Japanese food served with a touch of class
Octopus.
W
hen you taste the Japanese food at Momokawa you will know it is the real thing. Each single ingredient and each tiny detail ensures the most authentic experience. Momakawa—A genuine taste of Japan!
Baby beets and apples with teff crisp.
Momokawa Prix Fixe Menu Small Course
(service for two or more) eti er kin s of ashimi hoi e of ukiyaki or ha u ha u aut meals ooke at the ta le essert
$45/per person
Awabi Shabu-shabu
tra itional a anese a eti ers kin s of ashimi rille ish an a simmere ish essert $60/per person
Interior of CafÊ Clover. COURTESY OF CAFÉ CLOVER
Sake and Wine
Ask about our sake tastings.
Momokawa serves some of the finest quality sake and wine, paired especially for the dishes. Try our seasonal sake (draft), premium sake, all season sake (hot or cold) as well as white or red wines.
Momokawa 157 East 28th Street | (212) 684-7830 momokawanyc.com
A Healthful Focus at CafĂŠ Clover CafĂŠ Clover opened earlier this week in the West Village. The new spot is focused on health. The menu from executive chef David Standridge includes Baby Beets & Apples with lovage, celery leaf, and a teff crisp; Arctic Char with spaghetti squash, turnip greens, and black trumpet; and Cau-
— ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —
liflower Steak with romesco and vegetable chutney. Bartender Johnny Swet of The Skylark and JIMMY creates cocktails such as the Tropic Thunder (rum, housemade pineapple syrup, fresh lime, and Thai bird’s eye chili). The restaurant aims for the feel of a European salon, with its black and white
lacquered walls in bold geometric patterns, vintage mirrors, and soft blue banquettes. CafĂŠ Clover 10 Downing St. 212-675-4350 CafeCloverNYC.com
Katsu & Sake
Discover a Hidden Gem in K-Town
A Pizza Speakeasy Opens on the Bowery
Signature dishes you won’t find in other Japanese restaurants
SRO stands for Singular Room Occupancy, and it is where worldchampion pizzaiolo Giulio Adriani exercises his trade. You can try his pizza—as long as you can find the door. For the entrance to this 24-person spot on the Bowery is through a hidden door. “People love hidden gems,� Adriani said in a press release. “And I hope they’ll love discovering SRO.�
Pork Katsu
An exceptional dish, reserved for special occasions across Japan. Try this amazing Pork Katsu at HanaMichi. Our unique preparation not only highlights pork, but also chicken, beef and vegetables! A dish worth gathering for!
“This is one of my favorite spots in K-town� – Zagat-
Best of 2011 Chosen by Groupon Covered by Zagat, Timeout New York tripadvisor, Urbanspoon
28 W 32nd Street New York, NY 10001
212.736.5393
24 Hours www.hanamichinyc.com
LUNCH SPECIAL STARTS FROM
$7
COURTESY OF SRO
OK, so it is not so secret: Find the door inside Espoleta Tapas & Wine Bar. Outside of the classic Margherita and the fried Montanara, pizzas will change daily. Pizzas include Espoleta (chorizo, shishito peppers, Sungold tomatoes, fresh mozzarella); SRO (merguez, stracchino, caramelized onions); and Uptown (lardo, burrata, truffle, leeks.) Food and beverage pairings are curated by Ariel Lacayo, who is an award-winning master sommelier. SRO 334 Bowery 212-466-3301 SROPizza.com
Hunt & Fish Club Opens in Midtown COURTESY OF HUNT & FISH CLUB
Hunt & Fish Club, inspired by old school New York and the Frank Sinatra era, has opened in Midtown. The dining rooms feature paintings by artist Roy Nachum as well as over 50,000 pounds of marble. A private room upstairs called the Green Room has an arched skylight and a self-watering green wall and sculptures. Executive chef Jeff Kreisel (formerly of Porter House New York) is serving dishes such as Caviar and Shellfish, Frisee & Elk Sausage Salad, and 26 oz. Dry Aged Bone in Ribeye. Hunt & Fish Club 125 W. 44th St. 212-575-4949 HFCNYC.com
The Green Room.
The #1 Korean Fried Chicken in Hell’s Kitchen
Try our amazing Dancing Eel Roll!
New Gluten Free Choices
The Sauces Make the Difference
BUILD YOUR OWN BURGER
641 10TH AVENUE (BTWN. 45TH ST. & 46TH ST.)
ALL FOOD MADE TO ORDER • CALL NOW FOR FREE DELIVERY!
Tel. 212.757.1120 • HellsChickenNYC.com
At Joy Burger Bar, we are all about customizing your burger experience. With 3 burger sizes to choose from and 9 sauces to complement your toppings, you will always get what you want.
FREE DELIVERY plus 10% OFF On any purchase of $10 and over.
ORDER ONLINE AT MIKADOSUSHIBAR.COM Unbeatable Lunch Specials starting at only $9.00!
Craft Beer 2 Wine 2 Fresh Salads 2 Hand Cut Fries Catch the game on our 40� TVs 1567 Lexington Ave, New York # (212) 289-6222 # JoyBurgerBar.com
(Comes with Soup and Salad.)
Japanese Bistro & Sushi Bar
525 6th Ave (212) 255-9981
Dining
D7 January 16–22, 2015
www.TheEpochTimes.com
Foodie Bites
COURTESY OF COOPER’S CRAFT & KITCHEN
COURTESY OF COOPER’S CRAFT & KITCHEN
COURTESY OF COOPER’S CRAFT & KITCHEN
Fresh Pastas, Wood-fired Pizzas
Daily EntrĂŠe & Wine Specials
LUNCH/BRUNCH $9.95 IL CORALLO •176 Prince St. NYC 212.941.7119
Contemporary Thai street food Roasted beets. Salmon with parsnip pear puree.
Cooper’s Craft & Kitchen Comes to Chelsea Cooper’s Craft & Kitchen, whose original location is in the East Village, has opened a second location in Chelsea. This 118-person gastropub with an emphasis on craft beer (24 beers are rotating on tap, in addition to the bottle menu)
debuts with a craft beer custom-made by New York breweries Greenpoint Harbor, Peekskill Brewery, and Barrier Brewery. Executive chef Brendan Neville’s menu features Roasted Salmon with Parsnip PurÊe,
New Year’s Fun at The Rink at Rockefeller Center If you can’t get away for ski season, there is always skating in town. At The Rink at Rockefeller Center, you can go for a skate under the eye of gilded Prometheus, and then more. Early birds might go for an invigorating skate followed by breakfast at Rock Center CafĂŠ. Those less inclined to wake up early might instead go for a later skating session with an “Après Skateâ€? experience ($99 for two, including general admission, skate rental, two cocktails or glasses
Steak Tartare with a Farm Egg, Mussels & Fries, Poutine, and Crispy Brussels Sprouts with Toasted Bread Crumbs. It also features dishes that demand to be paired with a drink: for example, the Craft beer-battered Fish Tacos, Handmade Pretzels
with Beer-infused Cheese Dip, and Cooper’s Poutine. Cooper’s Craft & Kitchen 169 Eighth Ave. (between 18th and 19th streets) 646-661-7711 CoopersNYC.com
SD26’s Fifth Anniversary Bash Tony and Marisa May, the father and daughter duo behind SD26, are celebrating the restaurant’s fifth anniversary with an affair to remember. The party on Jan. 20 will benefit the James Beard Foundation ($95 all-inclusive, $75 for James Beard Foundation members). A new scholarship dedicated to Italian Culinary Arts Studies will be launched. The menu will reflect SD26’s first years in business, with housemade porchetta, roasted
suckling pig, and braised beef cheeks “Alla Vaccinara,� complemented by Italian wines. Pizza-making tutorials will be offered in the kitchen all evening.
miss KOREA
Experience Firsthand the Romantic Life of Korean Dynasty
For tickets, call 212-265-5959 or visit FriendsOfBeardAtSD26. brownpapertickets.com. SD26 19 E. 26th St. 212-265-5959 SD26NY.com
of wine, and a shared plate). If keeping fit is high on the list in this new year, Olympic ice skater JoJo Starbuck is offering adult classes on Thursday mornings, 7:30–8:30 ($65 includes exclusive use of rink for one hour, coaching, continental breakfast, and rental skates). The Rink at Rockefeller Center Fifth Avenue (between 49th and 50th streets) 212-332-7654 TheRinkAtRockCenter.com
NoodiesNYC.com 830 9th Ave Btw. 54th & 55th Street • 646-669-7828
LOU MANNA
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212-594-4963 (L–R) Marisa May, chef Matteo Bergamini, and Tony May. Follow us
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Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria
A ‘CLASSY NEW ADDITION’ TO THE EAST VILLAGE ďšťZAGAT
Rich Paella Valenciana
Karina de Marco couldn’t find a restaurant in New York that she felt captured the true experience and authentic cuisine of her native Argentina, so she decided to open her own restaurant featuring the grilled meats that Argentina made famous. Buenos Aires restaurant features a warm, inviting atmosphere, a decadent wine list, amazing attention to detail, and the highest quality, well-priced food in NYC.
WE MAKE GREAT PIZZA YOU’LL MAKE GREAT FRIENDS We are the most social pizza place around, come hang out with us, we are open every day until 5 am!
513 E 6th Street - New York, NY
Buenos Aires
Fresh Lobster Bisque Juicy Lamb Chops
FOR MORE THAN 18 YEARS, East Village Pizza & Kebab has been serving the best Italian pizza, fine Italian dishes, remarkable kebabs and falafels in the East Village.
We make 40 different kind of pizza pies, you have to try them all!
145 First Avenue (Corner of east 9th street) New York, NY 10003 DINE IN OR TAKE OUT, WE MAKE IT EASY FOR YOU TO ORDER. Order online at: www.EastVillagePizza.net or call us at 212-529-4545. Delivery is Fast & Free.
, # ! "(%&
CASTILIAN SPANISH CUISINE at el Pote
A Paradiso for Meatlovers
barbecue
COURTESY OF THE RINK AT ROCKEFELLER CENTER
Cooper’s Craft & Kitchen, a gastropub in Chelsea.
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
Dining
D8 January 16–22, 2015
www.TheEpochTimes.com ALL PHOTOS BY MANOS ANGELAKIS
A malvasia vineyard on the island of Salina, Italy.
Luna Mater from the Fontana Candida winery.
It’s Healthy. It’s Flavorful. It’s your new favorite Mexican Restaurant.
At Mexican Festival you won’t have another average south-of-theborder experience. You’ll feel like you wandered into Mexico City. You’ll journey through the sites the smells and the celebration that makes our restaurant so loved.
Celebrate With Us! Reserve your birthday, private party or book our Mariachi Band to bring the party and food to you!
Mexican Festival STEAK & GRILL
Malvasia vines at the Capofaro resort on Salina Island, Italy.
MALVASIA
A Grape Variety With Ancient Roots By Manos Angelakis
2672 Broadway, between 101st. & 102nd Street + 646-912-9334 + MexicanFestivalRestaurant.com
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Mexican Festival
Ambassadors of Italian Culture and Cuisine. IN THE HEART OF MANHATTAN’S FLATIRON DISTRICT,
you can see it standing above the rest—Osteria del Principe, where the true culture of Italy is experienced in every bite. We don’t just serve Italian food, for 60 years we have been producing dry, cured hams, also called Prosciutto. Our Principe Prosciutto di San Daniele is sought after by customers around the globe for its outstanding quality.
You Will Love These Traditional Trieste Dishes
Soft Polenta with Asiago Cheese and Porcini Mushrooms Gulash Alla Triestina • Fettucine Al San Daniele • •
If you want to know if a restaurant is truly Italian, look for the OspitalitĂ Italiana Seal of Quality.
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Malvasia is one of the grape varieties extensively planted in most of the countries bordering the Mediterranean. There are numerous clones of the basic malvasia that was introduced to the Eastern Mediterranean shores by Phoenician traders and propagated west by colonizing Greeks. Depending on the terroir of a growing area and the climatic conditions, the vines had to adapt to that particular environment to survive. These adaptations were eventually recognized by Italian ampelographers as distinct clones. Frascati A few years ago I visited the Fontana Candida winery in Frascati, near Rome. Traditionally, a Frascati is a dry wine, a blend of malvasia grapes—50 percent of malvasia di Candia is required for the DOC designation—and grechetto or bombino bianco, plus trebbiano, trebbiano giallo, or trebbiano toscano. The wine they produce that I liked is called Luna Mater, a premium Frascati that is a blend of 70 percent malvasia di Candia, 10 percent trebiano, 10 percent uvo greco, and 10 percent bombino. The volume of the blend components is adjusted annually depending on the harvest. It is a serious, complex wine created to enhance the floral bouquet. There is a very mineral nose with herbal and dried fruit notes from the volcanic soil on which the vines are planted. On the palate, it is fullbodied, well-balanced, shows a pleasant lemony acidity, and has some viscosity. It has interesting citrus (grapefruit and bergamot) and honey aromas on the finish. Malvasia in Tuscany Another local malvasia clone, malvasia del Chianti, is used in Tuscany—especially in the Chianti Classico zone—to create vin santo wines, sweet gold-hued wines usually as a 50-50 blend with trebbiano. To make vin santo, very ripe grapes are dried on straw mats in a ventilated loft for a two-month period and then crushed and fermented slowly, and aged for at least five years in small old-oak barrels. Aeolian Islands A wonderfully sweet malvasia is produced in the Aeolian Islands, a small volcanic archipelago off the northeast coast of Sicily. The clone malvasia delle Lipari is supposed to be the original malvasia brought to the islands by Greek traders.
Mycenaean sailors cultivated grapes in the Aeolian Islands as early as 1,500 B.C. The Venetians, who controlled parts of the Peloponnese, Crete, and Rhodes during the Renaissance and later to the early 17th century, liked the wines of Monemvasia so much they not only imported and traded that wine to mainland Italy, but also took cuttings and introduced them to Crete and the Friuli-Venezia Giulia, Lazio, and Sardinia wine regions, where the grape found a compatible climate and terroir. The malvasia delle Lipari that is planted in the Aeolian Islands produces golden, perfumed, flavorful wines with hints of apricots, musk, and almonds, and flavors of honey and ripe Bosc pears. Passito Others are aromatic with hints of ginger, almonds, and white pepper. We tasted samples from a number of producers and they actually run the gamut from lightweight to full-bodied, off-dry to very sweet, and low to high alcohol. Most were rich and wonderfully aromatic passitostyled wines, where the grapes, after full ripening, are dried on reed mats prior to being made into wine. My favorite passito was the Capofaro Malvasia di Salina. Intense gold in color with aromas of honeysuckle, fresh almonds, apricots, and raisins, it is produced on Salinas island in Tanuta Capofaro, a vineyard surrounding the five-star hotel and resort Capofaro. Before fermentation, the grapes are dried in the shade, on the flat roofs of the hotel suites to concentrate the flavors and aromas. The property belongs to the famous winery Tasca d’Almerita, and winemaker Laura Orsi is currently responsible for this exceptional wine. They produce it from 30-year-old vines planted on five hectares. This marvelous wine is now imported to the United States by a New York-based wine importer. It would pair beautifully with a terrine or torchon of foie gras or a fresh farmhouse Stilton. If you like Sauternes wines, you owe it to yourself to try this passito. Manos Angelakis is a well-known wine and food critic based in the New York City area. He has been certified as a Tuscan wine master by the Tuscan Wine Masters Academy, as well as being an expert on Greek, Chilean, and Catalan wines. He judges numerous wine competitions each year and is the senior food and wine writer for LuxuryWeb Magazine (LuxuryWeb.com).