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D1 November 20–26, 2015 Meet the Crescent City’s
Cocktail Queen
New Orleans on
D5
Joie de Vivre
“Joie de vivre”: an irrepressible enjoyment of life.
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Louisiana Gulf Fish Amandine at Meauxbar.
N
By Channaly Philipp | Epoch Times Staff
ew Orleans is a city that can’t contain itself. You see it in the music that spills out into the street, in the tree roots heaving up slabs of asphalt in the Garden District, and in the rhythms, carried on the air that set people dancing.
T T g ha iv n in k s g
RE TO AT A YOU FA R BU F LO AM US ILY
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Meauxbar’s Escargot in Bone, finished with a shot of Herbsaint poured into the bone.
New Orleans Joie de Vivre
New Orleans continued from D1
Spicy Northeast
at
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ESANATION 750 9th Avenue # New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 # esanation.com
You can meander through the streets with a drink in hand, unlike anywhere else in the country.
COURTESY OF MEAUXBAR
Venture Into Thailand’s
That’s the kind of joie de vivre that permeates the city, where the rhythm of life carries residents and visitors from one celebration to another throughout the year. It’s not just the famous (or infamous, depending on your take) Mardi Gras, but festivals devoted to gumbo, the creole tomato, the oyster, and cocktails. There’s the Running of the Bulls (just substitute derby girls for angry bulls) and the Red Dress Run (where runners don red dresses) and, coming up soon, the Running of the Santas. Any excuse for fun will do. You can meander through the streets with a drink in hand, unlike anywhere else in the country. Leave a drink unfinished, even at an upscale spot like Tableau as I did, and you’ll be offered a to-go cup. It can be a little surprising for those who are only used to seeing a disposable cup hold caffeinated stuff. I demurred but the bartender was insistent. “City rules,” he told me as he sent me into the dusky evening with a bordeaux-filled paper cup. Never mind that I lacked the grace of a native and ended up spilling it over my legs and shoes. To make it work, slow down and relax. Many cocktails were born in New Orleans, such as the Sazerac (America’s first cocktail, in the 1830s), the Ramos Gin Fizz, the flaming, boozy Café Brûlot, and the Hurricane. In some cases you can even have them in the original spot. If you like your history with a glass of whiskey with tales of intrigue, there’s no better way to get to know the historic French Quarter than by putting yourself in the hands of drinks historian Elizabeth Pearce, who leads cocktail tours through the Quarter (see D5, along with recommendations for where to drink). There’s plenty of food to go with the imbibing, and what food it is. The cuisines you find here, you can’t find anywhere else in America together in such jostling abundance: Creole, Cajun (from the French Acadians who found refuge here), Africans, Spanish, Germans, and also waves of Italian immigrants (try the wonderful snoballs at Hansen’s Sno-Bliz) and Viet-
At Meauxbar, chef-owner Kristen Essig offers an eclectic take on Frenchbased cuisine.
namese immigrants. There are establishments that have existed since nearly the dawn of time (in terms of American history) such as Antoine’s, which dates back to 1840; the Friday lunch at Galatoire is legendary. By the way, as a rule don’t even try to reach anyone on work business after 3 p.m. on Fridays. Seafood, given the proximity to the Gulf, is king here: oysters, whether charbroiled, Rockefeller, or fried for a cascade of golden goodness in po’ boys; BBQ shrimp (which is not even barbecued but rather served saucy); the crab and crawfish beignets; and so much more. The pig too has been made good use of here, with the German heritage of charcuterie. Chef Donald Link over the years has put forward Cajun cooking—at his casual restaurant Cochon Butcher in the Warehouse District, a butcher shop/restaurant/wine bar, the meaty goodness is all made by hand. Terrines, sausages, rillettes, head cheese, lardo, andouille—it’s all here. Whatever you do, don’t miss the hot boudin—speckled with rice throughout, it has an extraordinary texture. The best muffaletta in town may well be here—a giant sandwichfest of ham, salami, mortadella, and provolone, served with crunchy chow chow pickles with the perfect balance of sweetness and sourness. It was a sandwich I carried back to New York for my family. Even the pralines here get a dose of porky deliciousness—you can grab some bacon pralines on your way out. When all the heavy meals have got you down, head over to Meauxbar, run by owner and executive chef Kristen Essig. The cooking is French-based and the menu is seasonal, taking advantage of the incredible seafood in the Gulf region. Essig was the market manager at the Crescent City Farmers Market in 2012. The Escargot in Bone is an unforgettable experience—escargots are cooked with marrow and vermouth, and the finishing touch is a shot of Herbsaint poured into the bone. The Louisiana Gulf Fish Amandine (made with fresh-caught drum when I was there) is out of this world. CHANNALY PHILIPP/EPOCH TIMES
Take in the view of St. Louis Cathedral at dusk—with a paper cup of Bordeaux in hand.
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PRIME STEAKS. LEGENDARY SERVICE. Fine Wine • Private Dining • Exceptional Menu
Walter Wolfman Washington & the Roadmasters perform at d.b.a, on Frenchmen Street. CHANNALY PHILIPP/EPOCH TIMES
Morton’s World Trade Center
A stroll through the French Quarter. Most visitors who come to New Orleans never venture beyond the French Quarter. Fair enough: There’s a lot there to see. But take the time to wander and you’ll find some treasures that New Orleanians have mostly kept to themselves. Faubourg Marigny From the French Quarter it is a short trip to Frenchmen Street, in the Faubourg Marigny, the pulsing epicenter of New Orleans music. Frenchmen Street is full of music clubs, but music spills out onto the sidewalks, with solo musicians or bands performing on their street. Only a few seconds walk between spots puts you within earshot of different strains of jazz or blues, sometimes rocking, sometimes more doleful. Some of the popular acts will start well after the tourists have gone to bed so locals have a chance to listen to their favorite musicians without tourists around. It is well worth fortifying yourself to catch a midnight show. Popular spots include d.b.a., Vaughn’s, Candle Light
Lounge, and Le Bon Temps Thursday. City Park Some neighborhoods are further out but worth making the trip to. City Park, with its venerable ancient oaks, is home to the New Orleans Museum of Art. It also happens to be home to Morning Call Coffee Stand. Every tourist flocks to Café du Monde, but Morning Call, which has been around since 1870, churns out the freshest beignets. Everyone has been there for years, if not decades, and the waiters are like benevolent uncles. Close by, Parkway Bakery and Tavern churns out some of the best po’ boys in town, replete with variations like Hot Roast Beef With Gravy, Fried Oysters, or for the best of land and sea, the Parkway Surf and Turf, with roast beef and golden shrimp, all covered in gravy. Even POTUS has stopped by here for these sandwiches.
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
mortons.com
See New Orleans on D4 COURTESY OF NEW ORLEANS CVB
Crazy, beat-up, and yet so hipster. This car is the embodiment of the Bywater.
CHANNALY PHILIPP/EPOCH TIMES
Music is omnipresent in New Orleans. CHANNALY PHILIPP/EPOCH TIMES
A Culinary Duet
of worldy flavors
IT’S OUR 1ST BIRTHDAY As a thank you to our Epoch Times supporters we want to offer 50% off food and drinks on Mondays, Tuesdays, and Wednesdays. (good through 12/31/15)
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Inspired cuisines from across the globe meet in Greenwich Village
37 Barrow Street, New York, (212) 255 5416 ' DuetNY.com Looking for the city’s best beignets? Look no further than Morning Call Coffee Stand.
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There are the restaurants you go to, and
The Restaurant You Go Back to.
I
n 1944, Pasquale Scognamillo, known to all as Patsy, began serving the food-loving public earthy, authentic Neapolitan cuisine. Today his son Joe, and grandsons Sal and Frank continue the tradition for their regular long-time local guests, out-of-towners and the many
celebrities who consider Patsy’s Italian Restaurant their Manhattan dining room. Open seven days for lunch and dinner. Also available: pre-fixe luncheon menu noon-3:00pm ($35) and pre-theatre menu 3:00pm-7:00pm ($59).
The PDR NOLA’s Charred Eggplant, with crispy Louisiana rice, roasted pepper sauce, and vegetables.
KELLEY PETTUS/NEW ORLEANS CVB
The Buckner Mansion in the Garden District. CHANNALY PHILIPP/EPOCH TIMES
New Orleans
Joie de Vivre New Orleans continued from D3
Patsy’s Italian Restaurant @PatsysItalRest @PatsysItalianRestaurant
236 West 56th Street (212) 247-3491 www.patsys.com
Our Only Location!
The New Umami Experience Bara is an attempt to find common ground in tavern culture through the east and west by combining the wine bar tradition of Paris with the Japanese izakaya. The word bara has many meanings, as the restaurant Bara has many faces.
58 E. 1st St. (btw. 1st & 2nd avenues) 917-639-3197 - bararestaurantnyc.com
CLASSICS with FLAIR
A group with Free Wheelin’ Bike Tours. One of the best ways to experience New Orleans is by bike. is the restaurant downstairs, Compère Lapin (French for “brother rabbit” and a mischievous character is Caribbean and Creole folk tales), helmed by chef Nina Compton who hails from St Lucia. Her cuisine reflects a meeting of New Orleans and the Caribbean, with an Italian influence. For brunch in the neighborhood, head to Willa Jean, the latest of chef John Besh’s restaurants. The pastries and breads are phenomenal, and the Southern-accented menu— think hanger steak and cheese grits, or corn and crab fritters—is a delight. The biscuits, made of seemingly endless golden, flaky layers, are worth the trip alone. Pair them with either butter and jam or fried chicken, and voilà, brunch heaven.
The biscuits, made of seemingly endless golden, flaky layers, are worth the trip alone.
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Our sensibilities are wild, with a passion for unsulphered wines, spontaneously fermented beers, sour doughs and kimchi, but are also restrained with clean presentations and an attempt to always make clarity of flavor our number one priority.
Getting Around Yes, you could hail Uber or a cab, but the speed of this town demands a slower way to get around. The folks over at the family-owned Free Wheelin’ Bike Tours, based in the French Quarter, live and breathe New Orleans. They can trace back their genealogy in the city for hundreds of years. Their arsenal includes sturdy American-made cruiser bicycles, which can comfortably take you on the city’s sometimes very bumpy roads, and their tours are superlative—entertaining and educational. Among many destinations, they’ll take you through Tremé, the country’s oldest black neighborhood—little of which was actually featured in the HBO series of the same name. Tours take you through the city’s varied neighborhoods, including well-known ones such the Garden District, lush with gardens and mansions, as well as lesser known ones. If you want to go your own way, you have the option of renting a bike. For dinner in Tremé, check out the speakeasy supper club The PDR NOLA. The chef, Rita Bernhardt, worked at John Besh’s August before striking out with partner William Barial. They offer a five-course prix fixe in an intimate setting. Bernardt has a gift for combining flavors that beckon you to sit down and savor every single bite. Alternatively, it’s worth checking out their space at the recently opened St. Roch’s Market, a collective of food entrepreneurs. The vegan Charred Eggplant, with crispy Louisiana rice, roasted pepper sauce, and various veggies at their peak of ripeness, was among the best dishes I experienced in New Orleans. The Bywater You could call The Bywater artsy, edgy, eclectic, hipster. It’s long been a working-class neighborhood, but it is a destination of its own, with many spaces exhibiting visual and performance art as well as artisan crafts, as well as many bars and restaurants. A night at Bacchanal feels like a secret (though it isn’t). When you enter, pick a bottle from the store, and head out to the illuminated backyard, where musicians take the stage every night.
Recreate the flavors of New Orleans with chef John Besh’s recipe for Creole Seafood Jambalaya, from his new book, “Besh Big Easy: 101 Home Cooked New Orleans Recipes.”
The Warehouse Arts District The Warehouse Arts District and the Central Business District (CBD) teem with art galleries and larger museums such as the National World War II Museum and the Ogden Museum of Southern Art. Only steps away from the bustle of the French Quarter, it makes for a calmer but still central home base. A pet-friendly place to stay is The Old No. 77 Hotel & Chandlery, which opened in the spring. It is light and airy, with rustic details from the building’s past as a warehouse. A bonus of staying there
Find the recipe on epochtaste.com
Joie de Vivre “Laissez les bon temps rouler” is a Cajun expression for “Let the good times roll.” It encapsulates a contagious spirit: a joie de vivre that extends from locals to visitors. The hospitality is generous, the drinks plentiful, the food abundant. Just be ready if you go: you might need a vacation to recover from your vacation. For more information, see neworleanscvb.com
IF YOU GO Cochon Butcher cochonbutcher.com Meauxbar meauxbar.com Hansen’s Sno-Bliz snobliz.com Frenchmen Art Market frenchmenartmarket.com Morning Call Coffee Stand morningcallcoffeestand.com Parkway Bakery and Tavern parkwaypoorboys.com Free Wheelin’ Bike Tours neworleansbiketour.com The PDR NOLA thepdrnola.com Bacchanal Wine bacchanalwine.com The Old No. 77 Hotel & Chandlery old77hotel.com Willa Jean willajean.com COURTESY OF THE OLD NO. 77 HOTEL & CHANDLERY
CHANNALY PHILIPP/EPOCH TIMES
Fine French cuisine in a romantic and elegant setting, be sure to visit Madison Bistro in Murray Hill, and enjoy Master Chef Claude Godard’s updated traditional bistro fare.
MADISON BISTRO
238 Madison Ave. (at 37th Street) madisonbistro.com
St. Roch Market incubates more than a dozen food start-ups.
The Old No. 77 Hotel & Chandlery in the Warehouse Arts District.
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My New Orleans
Elizabeth Pearce, Drinks Historian By Channaly Philipp | Epoch Times Staff History is routinely taught from the perspective of war and commerce. But Elizabeth Pearce sees history differently. She can tell you the history of New Orleans in three drinks—all while you nurse them. A drinks historian, Pearce leads drinking tours of the French Quarter, after which she’s routinely told by people, “I wish you’d been my American history teacher.” “I say, of course, whiskey helps,” she said. “It is incredibly, deeply human to love hearing a well-told story.” Pearce is a co-founder and drinks curator at the Southern Food and Beverage Museum in New Orleans. She is also co-author of “The French Quarter Drinking Companion: A Guide to Bars in America’s Most Electic Neighborhood,” an entertaining guide that gives readers a sensory taste of French Quarter bars, broken down by types of drinks, vibe, tattoos spotted, music heard, and descriptions of fellow tipplers. Epoch Times recently spoke with her (over a Sazerac, a Hurricane, some Bordeaux in the French Quarter, and over the phone).
It is incredibly, deeply human to love hearing a well-told story. Elizabeth Pearce
CHANNALY PHILIPP/EPOCH TIMES
Epoch Times: What’s your favorite drink? Elizabeth Pearce: My go-to when I go to a new bar, is I order an Old Fashioned—it’s a little bit to see if the bartender asks me anything, like what kind of whiskey, and I’ll say not too sweet. Recently I’ve been drinking a lot of Manhattans, but I think that’s because I discovered Carpano Antica vermouth. I really love it. Epoch Times: What’s your favorite spot? Ms. Pearce: One of my favorite bars is my neighborhood bar—where I cannot get a cocktail at all. It is a whiskey on the rocks. It is a place called Markey’s. Markey’s used to be a sailors’ bar in the ‘60s, it was only open during the day because the sailors would go back on their ships at night. It’s gotten a little cleaned up—sort of— since then but I know the bartenders, I’m going to know somebody who’s drinking there, I’ll see a neighbor. The other place I go to quite a bit is the Avenue Pub, they have the best beer selection. No one approaches their beer selection. They can
The Sazerac, America’s first cocktail, at Compère Lapin.
probably stand up against any major beer bar in the country—especially when it comes to international beers. They also have a tremendous whiskey selection and I can get a cocktail there if I want. It’s in the Garden District. Because I’ve come down this path, I’ve gotten to know a lot of bartenders, so then it’s just a matter who’s working tonight. It’s nice to have your friends make your drink and I think that’s why people like to go to neighborhood pubs. Epoch Times: Tell me about your favorite neighborhood in New Orleans. Ms. Pearce: I love my neighborhood. I bought my house in 2003. I’ve seen the Bywater change. There are a lot of people who have been here a very long time and who are grumbly. Gentrification is now only a nasty word but sometimes gentrification means fixing a blighted property and living in it, and I don’t think there’s anything wrong with that. When I moved here my neighborhood was kind of sketchy and it is less so. I love the Bywater but I also love the French Quarter. I love working in the Quarter. It is alive, it is dynamic. Even when it’s pretty empty it feels so much of its own place. And I have affection for Bourbon Street. Locals get very snobby but that place is organic. No committee sat down and said let’s make Bourbon Street. Everyone walking down that street is having a good time. Everyone’s smiling. You know, life is short and hard. What people love is getting to walk up and down the street with a drink in their hand, which all of America used to be able to do until the 1970s and 1980s until open container laws started getting passed. So why not just let adults have their slightly vulgar fun? As long as you’re not hurting anyone, if you have too much to drink you’ll feel bad the next day. I don’t want to go work on Bourbon Street, and it is not my favorite place to drink. But when we wrote the book, we all agreed, this place is not terrible. Frankly we kind of had fun. You never start at Bourbon street but we often ended there and we had a good time. Epoch Times: What are some iconic New Orleans bars that first-time visitors should not miss?
NIJME RINALDI NUN/NEW ORLEANS CVB
CHANNALY PHILIPP/EPOCH TIMES
Elizabeth Pearce. Ms. Pearce: I think that with drinking in New Orleans, both fancy and not-so-fancy are important. For fancy, that would either be the Sazerac Bar at the Roosevelt Hotel or the Carousel Bar at the Monteleone Bar. Hotel bars are great for feeling sumptuous, formal, pretty, where you are well-tended. Both of those places are expensive. You’re paying for real estate but if you can get a seat on the carousel, do go. And frankly for the price of a drink you can nurse for at last an hour, that is $15 to $18 well spent. The Sazerac is theoretically slightly more historic but the Monteleone is an old hotel and really, sitting on a carousel and going around is pretty great. And then I like the feel of hole-in-the-wall neighborhood bars. There are two bars in the French Quarter that feel like they can be in any neighborhood in New Orleans. These two bars are The Chart Room—cash only—and Harry’s Corner Bar. Both of these places are frequented by locals. If you go in you’ll hear people who sound like they’re from New Orleans, the LSU game will be on. The Chart Room has a fantastic jukebox, it’s all New Orleans. Harry’s is just at the other side of Jackson Square toward the Esplanade. That end of the Quarter is less touristy. You’ll be drinking with locals and that’s because both of those places, Chart Room in particular, are cheap. It’s dark, it’s not nice, but it’s a great neighborhood bar. And at Harry’s you just close your eyes and listen—it sounds like it’s full of New Orleanians. For more information about Elizabeth Pearce’s drinking tours, visit drinkandlearn.com Markey’s Bar 640 Louisa St. 504-943-0785 facebook.com/markeysbarnola The Avenue Pub 1732 St. Charles Ave. 504-586-9243 theavenuepub.com The Sazerac Bar 130 Roosevelt Way 504-648-1200 therooseveltneworleans.com/dining/ the-sazerac-bar.html The Carousel Bar 214 Royal St. 504-523-3341 hotelmonteleone.com/entertainment/ carousel-bar The Chart Room 300 Chartres St. 504-522-1708
Take a spin at the 25-seat revolving Carousel Bar.
Pearce leads cocktail tours of the French Quarter.
Harry’s Corner Bar 900 Chartres St. 504-524-1107
OUR PURPOSE: TO SATISFY THE PURISTS TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
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SEAMORE’S OFF THE HOOK TAKE-OUT MENU Seamore’s is making its sustainable, locally caught fish available for take out. Beginning this month, the casual seafood restaurant will offer a special item every month, sold only through its takeout “Off the Hook� menu. The dish for November is Fish and Chips with pollock, served with house-made tartar sauce, hot spiked malt vinegar, and crushed Russian fingerling potatoes. Each month, Seamore’s will offer a special, off-the-menu item sold only out of the takeout window located on Mulberry Street (between Broome and Kenmare), from 3pm to 5pm and 10pm to midnight. 3 p.m.–5 p.m., 10 p.m.–midnight Seamore’s 390 Broome St. seamores.com COURTESY OF SEAMORE’S
Babu Ji’s Bengan Bartha curry dish.
BABU JI’S NEW MENU Trendy Indian restaurant Babu Ji is launching a new menu for the cooler weather. Executive chef Jessi Singh is cooking up hearty dishes like Tandoori Lamb Chops, marinated in papaya and nutmeg; Bengan Bartha, a traditional curry dish from Singh’s hometown village that’s made of fire-roasted eggplant and green peas; and Colonel Tso’s Cauliflower, a Chinese-influenced dish where the vegetable is tossed in a tomato chili sauce and topped with sesame, onion seeds, and chives. Babu Ji 175 Avenue B babujinyc.com
Seamore’s Fish and Chips.
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Japanese eatery Mocu Mocu is offering a special holiday set meal on weekends. Until Dec. 15, Mocu Mocu will serve Hiroshima-style okonomiyaki (a type of savory pancake), a soup (choose from miso, edamame, or pumpkin), a dessert of pumpkin obanyaki (filled pancake), and a drink (brewed coffee or tea), all for $23. Ordering the special also comes with a gift: a Mocu Mocu shopping bag. Thinking of gifting some sweets to a foodie friend? The restaurant is selling obanyaki gift boxes on Tuesdays, Wednesdays, and Thursdays. You can choose from four flavors to fill a box of six: Matcha de Bosco (matcha cream with mixed berries), Matcha Azuki (matcha cream and red bean), Ujikintoki Mochi (mochi, matcha cream, red bean), and Apple Compote and Custard Cream. Through Tuesday, Dec. 15 Gift box: Tuesday–Sunday, $9.95 Holiday set: Tuesday–Sunday, $23 Mocu Mocu 746 10th Ave. mocu-mocu.com
THANKSGIVING
21 CLUB This classy, old-school New York joint is offering a three-course prix fixe on Thanksgiving with dishes like Lobster Bisque with Vadouvan spiced apple; Moroccan Glazed Rohan Duck with salsify, chantenay carrots, and collard greens; and NY Cheesecake with warm berry compote.
FREE DELIVERY
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Thursday, Nov. 26 21 Club, 21 W. 52nd St. $135 per person, $55 for children 10 and under 21club.com
CHEF JASON HICKS’S THANKSGIVING MENU Chef Jason Hicks is serving an English-influenced Thanksgiving at his restaurants Jones Wood Foundry, The Peacock, and The Shakespeare. You can order family style, or prix fixe at The Peacock, while the Shakespeare will serve the dishes a la carte and the Foundry will serve only prix-fixe. The menu includes Butternut Squash Ravioli with split pea and crumbled goat cheese; Traditional Roast Turkey with sage-chestnut stuffing; and Pumpkin Pie with Chantilly Cream. Thursday, Nov. 26 11 a.m.–7 p.m. Jones Wood Foundry 401 E. 76th St. Prix fixe: $65 per person for three courses, $35 for children under 8 joneswoodfoundry.com The Peacock 24 E. 39th St. Family style: $65 per person, $35 for children under 12 Prix fixe: $65 per person for three courses, $35 for children under 8 thepeacocknyc.com The Shakespeare Downstairs from The Peacock A la carte only theshakespearenyc.com
THE GANDER At The Gander, award-winning chef Jesse Schenker is putting a modern spin on Thanksgiving with dishes like Pan Seared Salmon with creamy bisque, black trumpet mushrooms, and squash; Sea Trout Tartare; and Pumpkin Pie with maple ice cream and candied pecans. Thursday, Nov. 26 The Gander 15 W. 18th St. $85 for four-course prix fixe thegandernyc.com
DELMONICO’S KITCHEN ALL YOUR FAVORITE Thai classics, plus a few unique V{iv} style twists NEW SAT & SUN BRUNCH at V{iv} Hell’s Kitchen location! 12 - 4 pm. Includes free soft drinks, coee/Thai Ice Tea ALL DAY HAPPY HOUR on Mon & Tues, 12-8 pm on Wed - Sun AMAZING PARTY EVENT SPACE, great place for a date or a fun night
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The spinoff restaurant of Delmonico’s, Delmonico’s Kitchen, will be open on Thanksgiving to offer fine American dishes like Blue Crab Cake with maple horseradish mustard, and fennel apple salad; Autumn Butternut Squash Risotto with parmesan cheese; and Baked Granny Smith Apple and Cranberry Crumble with vanilla bourbon ice cream. Thursday, Nov. 26 Delmonico’s Kitchen 207 W. 36th St. $80 for four-course prix fixe, $21.95 for children delmonicoskitchen.com
RECETTE At chef Schenker’s other popular restaurant, Recette, you can enjoy a new interpretation of the holiday meal, with dishes like Roasted Monkfish, served with pumpkin, pancetta and sage succotash, caviar, and thyme crème, or the more traditional Roasted Turkey with sausage bread pudding, mac-and-cheese, cranberry, and jus. Thursday, Nov. 26 Recette 328 W. 12th St. $85 for four-course prix fixe recettenyc.com
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PICCOLO FIORE
THE RED CAT
Looking for an Italian-themed Thanksgiving without the mess and clean-up? Piccolo Fiore in Midtown East is offering a five-course holiday feast for $49 per person. The menu features butternut squash soup with Asiago crostino, harvest salad with apples, pears, hazelnuts, dried cranberries, baby spinach in a white balsamic, homemade cheese ravioli; slow-roasted turkey with chestnut stuffing, sage gravy, sweet potatoes, and string beans; and a pecanchocolate crostata. Thursday, Nov. 26 Piccolo Fiore 230 E. 44th St. $49 per person piccolofiorenyc.com
BLT STEAK
Chef Jimmy Bradley’s popular Chelsea restaurant will serve holiday dishes a la carte. The menu items showcase his inventive flair, such as the Butter-Basted Organic Turkey with sausage-fig stuffing and jus; Cinnamon Buttered Sweet Potatoes; and Chicken Liver and Foie Gras Terrine with brandied plums.
This steakhouse, which was founded by chef Laurent Tourondel, will serve a classic Thanksgiving dinner with Roasted Turkey, ChestnutSausage Stuffing, Sweet Potato Gratin, and Cranberry Spiced Bread Pudding.
Thursday, Nov. 26 Noon–11 p.m. The Red Cat 227 10th Ave. theredcat.com
Thursday, Nov. 26 BLT Steak 106 E. 57th St. e2hospitality.com/blt-steak
BLACK BARN
SAMIRA BOUAOU/EPOCH TIMES
BLT Prime 111 E. 22nd St. e2hospitality.com/blt-prime-new-york
Thursday, Nov. 26 Noon–8:30 p.m. Black Barn 19 E. 26th St. $75 per person, $35 for children 12 and under blackbarnrestaurant.com
In keeping with the theme of his new restaurant Black Barn, chef John Doherty will serve rustic American dishes for Thanksgiving, including Carrots Escabeche with burrata, Chestnut Gnocchi with autumn vegetables and parmesan, and Mangalista (pig) Charcuterie with pickled vegetables.
Compiled by Annie Wu Epoch Times Staff
DRINK TO YOUR
HEALTH (HAS A NEW MEANING!)
THE SMITH This popular neighborhood brasserie is serving a three-course Thanksgiving meal at all three of its locations. You can choose from comforting dishes like Natural Heritage Turkey Pot Pie with baby portobello mushrooms and pearl onions; Braised Short Ribs with butternut squash, glazed cipollini onions, and cabernet jus; and Sticky Toffee Pudding. Thursday, Nov. 26
Mild Seafood Stew with Nurungji
The Smith East Village location 55 Third Ave. Midtown location 956 Second Ave. Lincoln Square location 1900 Broadway
Pomegranate Soju
$62 for three-course prix fixe; $31 for children under 12 thesmithrestaurant.com
Made with Red Vinegar, a popular health drink in many Asian countries.
MAISON PREMIERE This Williamsburg seafood restaurant is serving an ocean-influenced Thanksgiving with dishes like Sea Scallops with farro, butternut squash, and lemon thyme; and Hake with carrot and smoked onion. Of course, non-seafood dishes are also available, like Chestnut Ravioli with mascarpone and chicken liver. Thursday, Nov. 26 2 p.m.–9 p.m. Maison Premiere 298 Bedford Ave., Brooklyn $65 per person maisonpremiere.com
SOJU HAUS offers traditional, healthy (no msg!) Korean food, and an ambiance that inspires good
THE CLAM This seafood-centric restaurant is doing a more decadent take on Thanksgiving, with dishes like Stuffed Whole Maine Lobster with fall mushroom and crab stuffing, cognac, and wilted spinach; and Baked Little Neck Clams with pancetta, sweet onions, peppers, and butter crumbs. Finish with desserts like Hazelnut Cheesecake, and Apple and Cranberry Crostata with ginger gelato.
company and great conversations. While traditional cocktails often deplete the
Sizzling Bulgogi
body of nutrients, SOJU HAUS mindfully pairs food and drink for a more balanced effect on your body.
Thursday, Nov. 26 1 p.m.–10 p.m. The Clam 420 Hudson St. $90 for three-course prix fixe, $25 for children theclamnyc.com
PEARL & ASH Nolita wine bar Pearl & Ash’s new executive chef Trae Basore promises twists on classic holiday dishes, like Black Bread with cultured butter and sage, Brussels Sprouts with bacon and preserved lemon, Six-Day Brisket with Yukon Gold potatoes, and Pumpkin Hand Pie with crème fraîche and streusel. Thursday, Nov. 26 Pearl & Ash 220 Bowery $75 for six-course prix fixe pearlandash.com
Coconut Soju
What to Try Tonight... Mild Seafood Stew with Nurungji
Pairs well with Cucumber Soju
212-213-2177 315 5th Ave. 2nd Fl, NY NY
SOJUHAUS.COM
Bossam (Braised Pork Belly)
Try it with the Lemon Soju Seafood Pancake
Amazing with Unfiltered Rice Wine
Sunday – Wednesday 5:00 pm – 2:00 am Thursday 5:00 pm – 3:00 am Friday – Saturday 5:00 pm – 4:00 am
D8
@EpochTaste
November 20–26, 2015 www.EpochTaste.com
Schmackary’s
Openings around town
Lowlife
COURTESY OF LOWLIFE
Chef Alex Leonard, former chef de cuisine at Bianca, and owner Hugh Crickmore, former partner of Mas, just opened Lowlife. The 70-seat restaurant features a seasonal, modern menu, inspired by Japanese culinary techniques. Dishes include fluke with coriander berries and smoked dash; radicchio with red pepper, olive, and squid; and scallops with charred romanesco and locally grown lemongrass. Most of the produce is sourced from Neversink Organic Farm in the Catskills, owned by Crickmore’s brother.
The second outpost of Schmackary’s is now open in Williamsburg. Those with a yen for something sweet will find the same popular items as the original Hell’s Kitchen location: Maple Bacon, Funfetti, and Sch’mores cookies. Seasonal November flavors include Cranberry Dream, Caramel Apple Crisp, and Fluffer Nutter.
193 Bedford Ave. Williamsburg, Brooklyn 646-801-9866 schmackarys.com
COURTESY OF SCHMACKARY’S
178 Stanton St. (between Clinton & Attorney streets) 212-257-0509 lowlifenyc.com Lowlife’s Guinea Hen with bread sauce, carrots, and mustards.
Asian Restaurant Listings UPPER WEST SIDE Raku—It’s Japanese II Featured Dishes: Sushi; Sashimi; Brussels Sprouts 57 W. 76th St. (btw. Central Park West & Columbus Ave.) 212-873-1220 | rakuupperwest.com
UPPER EAST SIDE Cafe Evergreen 1367 1st Ave. (btw. 73rd & 74th streets) 212-744-3266 cafeevergreenchinese.com The Nuaa Featured dishes: Purple Blossom Dumpling; Short Ribs Massaman Curry 1122 1st Ave. (btw. 61st & 62nd streets) 212-888-2899 | thenuaa.com
HELL’S KITCHEN/ MIDTOWN WEST Noodies 830 9th Ave. (btw. 54th & 55th streets) 646-669-7828 | noodiesnyc.com Vi{v} Bar & Restaurant Featured Dishes: Kanom Jean Nam Ngeow; CM Sausage 717 9th Ave. (btw. 48th & 49th streets) 212-581-5999 vivnyc.com Hell’s Chicken Featured Dish: Korean Fried Chicken 641 10th Ave. (btw. 45th & 46th streets) 212-757-1120 hellschickennyc.com
MIDTOWN EAST Shochu and Tapas - AYA 247 E. 50th St. (btw. 2nd & 3rd avenues) 212-715-0770 aya-nyc.com
THAI
INDIAN
KOREAN
CHINESE
JAPANESE
SOUTHEAST ASIAN
Sachi Asian Bistro Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) 929-256-5167 sachinyc.com
VIETNAMESE
SRI LANKAN
ASIAN FUSION
MALAYSIAN
Niu Noodle House Featured Dish: Pork Soup Dumplings 15 Greenwich Ave. (btw. 10th & Christopher streets) 212-488-9888 | niunoodleny.com
GREENWICH VILLAGE
Ruay Thai Restaurant Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 ruaythai.com
Uncle Ted’s 163 Bleecker St. (btw. Thompson & Sullivan streets) 212-777-1395 | uncletedsnyc.com
KOREATOWN
SenYa
Soju Haus 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 | sojuhaus.com
GRAMERCY/FLATIRON/ UNION SQUARE Junoon Featured Dish: Masaledar Lamb Chops 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 junoonnyc.com Laut 15 E. 17th St. (btw. W. Union Sq. & Broadway) 212-206-8989 | lautnyc.com
KIPS BAY Momokawa Featured Dishes: Kaiseki menu; Beef Sukiyaki; Fried Chicken 157 E. 28th St. (btw. Lexington & 3rd avenues) 212-684-7830 | momokawanyc.com
WEST VILLAGE Spice Market Featured Special: $27 for a 3-course lunch prix-fixe menu. 403 W. 13th St. (btw. Washington St. & 9th Ave.) 212-675-2322 spicemarketnewyork.com
EAST VILLAGE Featured Dishes: Smoked Hamachi / Hamachi Kama; Uni Scrambled Egg with Sturgeon Caviar; Smoked Katsuo Tataki
109 1st Ave. (btw. 7th & 6th streets) 212-995-5278 | senyanyc.com Sigiri 91 1st Ave. (btw. E. 5th & E. 6th streets) 212-614-9333 | sigirinyc.com
BATTERY PARK Malaysian Kitchen USA Featured Dish: Hainanese Chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888 alaysiakitchenusa.com
BROOKLYN Pasar Malam Featured specials: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues) Williamsburg 929-267-4404 | pasarmalamny.com
QUEENS Leng Thai 33-09 Broadway Astoria 718-956-7117 | lengthai.com
COURTESY OF QUALITY EATS
Quality Eats Adding to Quality Meats, Quality Italian, and Park Avenue Seasons, Michael Stillman’s latest restaurant is the casual neighborhood steakhouse Quality Eats, in the West Village. Executive chef Ryan Bartlow (formerly of Frankies 570 in New York and Alinea in Chicago) is focusing on steakhouse and grilled dishes with an eye to affordability and lesser-known cuts. For example, about a half-dozen steak cuts will be priced between $19 and $29, including Bavette Bar Steak, Long Bone Short Rib Steak, and Sliced Quality Tomahawk Ribsteak for Two. Sides and starters include Roasted Beet Tabbouleh and Sorghum with kabocha squash hummus, Scalloped Sunchokes, and Creamed-Spinach Hush Puppies. A Wine Stack program lets guests choose three different bottles to fill three separate stacked glass chambers, which form a traditional wine bottle. Open daily for dinner.
Combina Combina encompasses two meanings: combination in Spanish and creative solution in Hebrew. It’s also the name of the new SoHo restaurant from chef Einat Admony and her husband Stefan Nafziger. Likewise it brings together the flavors of Spain and Israel with small shareable plates. The menu created with chef Molly Breidenthal, who is also the executive chef at Bar Bolonat, features dishes such as Salted Cod Donuts with smoked paprika aïoli, Shrimp a la Plancha with preserved lemon, and Persimmon Carpaccio with squid ink vinaigrette and sunflower seeds. 330 W. Broadway (at Grand Street) 212-226-1248
19 Greenwich Ave. (at West 10th Street) 212-337-9988 qualityeats.com
Quality Eats’s Lemon-Charred Chicken.
Le Pain Quotidien Following its 25th anniversary, the U.S. flagship of the bakery and restaurant Le Pain Quotidien opened in downtown Manhattan. New offerings will include Daily Blends— grab-and-go smoothies, new hot dishes include organic rotisserie chicken and founder Alain Coumont’s signature meatballs, and a bar menu that starts at 5 p.m. The on-site bakery will be available for group or individual baking classes. This is the eighth location to open in the United States this year bringing the total to 85 in the country. 85 Broad St. 212-671-1095 lepainquotidien.com
Spicy Lanka 159-23 Hillside Ave. Jamaica 718-487-4499 Compiled by Channaly Philipp/Epoch Times Staff
We cook Spain’s traditional dish to perfection! Bring your friends and family and share in our ancient heritage. Plus, over 50 authentic Spanish tapas. Come in and pick your favorites tonight!
Meson Sevilla Restaurant 344 WEST 46TH ST. (BTW 8TH & 9TH AVE.) MESONSEVILLA.COM 212-262-5890
D9
@EpochTaste
November 20–26, 2015 www.EpochTaste.com
Compelled to Serve Green Beans? At Least Make Them Delicious By Alison Ladman We apologize if you are a huge fan of green beans. We apologize if you are the sort of person who longs for the green beans at Thanksgiving. We think it’s a little strange, but we still apologize. It’s not that green beans aren’t perfectly delightful. It’s just that with so many far more exciting sides on offer at the typical Thanksgiving feast, it’s really hard to get excited about green beans. Usually, we don’t even bother to put them on our plates. So why do so many people serve them? It’s probably some combination of tradition (Aunt Susie always serves them!) and guilt (as if eating three green beans atones for your 1,500-calorie gravy-fueled sins ...). Would it be easier to just leave them off this year’s menu? Yup. Will you? Probably not. So we decided that if you really must clutter up the table with green beans, at least make them truly delicious. Not that you need to work hard to make that happen. In fact, we came up with five delicious and easy ways to dress your green beans. They’re so good we might even eat less mashed potatoes to leave room for them. Or not. From The Associated Press AP PHOTO/MATTHEW MEAD
體驗文人墨客的 詩情雅意 ( 二樓 ) 品味朝鮮王朝的 美味佳餚(三樓)
RECIPE
Experience Firsthand the Romantic Life of Korean Dynasty
GREEN BEANS FIVE WAYS Prep & Cooking Time: 10 minutes Serves: 6 • • • •
2 pounds green beans, ends trimmed 1/2 cup water 2 tablespoons unsalted butter Kosher salt and ground black pepper
South Korea’s top chef, Sunkyu Lee, cooks authentic Korean Royal Court Cuisine Totally different and distinctive cuisines and interior designs on the 1st, 2nd and 3rd floors.
DIRECTIONS In a large skillet over medium-high heat, combine the green beans and water. Cook, stirring occasionally, for 5 minutes, or until just tender and bright green. Drain any water that has not evaporated and stir in the butter. Season with salt and pepper. Continue the recipe using one of the variations below.
NUTRITION INFOMATION Per serving: 80 calories; 35 calories from fat (44 percent of total calories); 4 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 170 mg sodium; 11 g carbohydrate; 4 g fiber; 5 g sugar; 3 g protein.
Herbed Stir in 2 tablespoons each of chopped fresh thyme, chives, and parsley.
Toasted Crumbs In a small skillet, melt 2 tablespoons butter. Add 1 cup panko breadcrumbs, a pinch of salt, and 1/4 teaspoon smoked paprika. Cook until toasted and fragrant, stirring constantly, 4 to 5 minutes. Sprinkle over the cooked and seasoned green beans.
212-594-4963
Spicy Garlic Honey Stir in a hefty pinch of red pepper flakes, 1 to 2 finely minced cloves of garlic, and a drizzle of honey.
10 W 32 St, New York, NY 10001 www.misskoreabbq.com Open 24 Hours
Cranberry Nut Finely chop 1/2 cup dried cranberries and 1/2 cup toasted sliced almonds. Sprinkle over the top of the cooked and seasoned green beans.
Maple Soy Green Beans With Toasted Crumbs.
Leave off the salt and instead drizzle with a little soy sauce and maple syrup.
How to Eat, Drink, and Be Thankful With Fun Holiday Cocktails AP PHOTO/ERIC RISBERG
By Michelle Locke Lattes get all the pumpkin spice buzz, but wouldn’t it be more fun to get those flavors— and that buzz—in a Thanksgiving cocktail? It sure sounds like a great way to get your seasonal drinking on, but don’t grab the pumpkin puree just yet. For some in the mixology world, the first rule of pumpkin cocktails is that it’s not really about the pumpkin. “Pumpkin doesn’t taste like anything,” points out Morgan Schick, creative director at San Francisco’s Cafe du Nord. Nutmeg, cloves, ginger and cinnamon, on the other hand—the flavors behind pumpkin pie’s warm and tasty kick—do taste like the holidays and are a good starting point when looking to give your cocktails a holiday spin. Duncan Wedderburn, bar manager at San Francisco’s Palm House, likes to stay seasonal when creating fall libations. And unlike Schick, he doesn’t mind adding the real deal to his drinks. “I think spices, apples, cinnamon and, of course, pumpkin,” he says. “Try infusing a spirit with fall fruits or making a spiced syrup. It’s a surprisingly easy and fun process.” For a cocktail he created called the pumpkin fizz, Wedderburn spikes simple syrup with cinnamon. For the syrup, gently simmer 1 cup of water, 1 cup of sugar and four or five cinnamon sticks for 10 minutes. Strain and cool, then get mixing. To make Wedderburn’s pumpkin fizz, in a cocktail shaker combine 2 ounces of vodka, 3/4 ounce lemon juice, 1/2 ounce cinnamon syrup, 1/2 ounce half-and-half, one egg white and 1 tablespoon pumpkin butter. Shake for 30 seconds, then add ice and shake for another 10 seconds. Strain into an ice-filled tumbler and top with a pinch of nutmeg and a lemon wheel. Cranberries are another ingredient that spell instant holiday. But unlike pumpkin, the problem here is too much flavor. Uncooked and unsweetened, cranberries can mouth-puckeringly tart. To get around that, Schick makes a sweet pickle of cranberries and uses them as
Bartender Duncan Wedderburn puts finishing touches on the Pumpkin Fizz cocktail. a cocktail garnish, threading them on a stick. While white spirits make great holiday cocktails—vodka is a blank canvas; gin comes with juniper notes—brown spirits are Schick’s go-to liquor. “Holiday flavors lend themselves very well to American whiskey,” he says. “You’re talking about brown sugar and sweet potatoes and pumpkins and cranberries and maple syrups, just all of those flavors. Similarly, dark rums lend themselves very well to it. November is when I switch to all brown spirits, personally. I don’t find myself wanting a Tom Collins, I want an old fashioned.” What not to do: Get too complex or ambitious. The last thing you need is extra holiday stress. If you’re entertaining a crowd, think drinks like sangrias and punches that can be made in large batches ahead of time, advises Wedderburn. “Don’t try to reinvent the wheel. Keep it simple,” he says, which is good advice for any holiday endeavor. From The Associated Press
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.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btw madison & 5th Ave.)
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.
D10
@EpochTaste
November 20–26, 2015 www.EpochTaste.com
CASTILIAN SPANISH CUISINE at el Pote
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
Classic Margherita Pizza
1.
Arugula, Garlic & Sunny Side Eggs Pizza “the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...” ZAGAT USER
GIVING THANKS
Roasted Eggplant, Zucchini & Olives Pizza
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
Korean-Style
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB
PIZZA LOVE E Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
Sevens’ Mixed Grill
A Turkish Feast
very year, people take to cars, trains, or airplanes to reunite with family over Thanksgiving. In Korea, the same phenomenon is called Chuseok, the Full Harvest Moon Festival—but involved are the same invisible ties that bind offspring to their parents in all corners of the nation. Chuseok, which is determined by the lunar calendar, fell at the end of October this year. Sophia Lee, who owns miss KOREA in Manhattan’s Koreatown, remembers the 26-hour car trips she would take with her son to visit her parents—a trip that would normally take an hour and a half. These days, she said, people often take advantage of the long weekend to leave the country for a holiday nearby, to Japan, for example. But back in the old days that would have been inconceivable. Family came first. During Chuseok, thanks is given to ancestors, and as in any holiday where large numbers of people are gathered, revelers share a communal feast. Lee now serves at her restaurant dishes that were traditionally served at her family’s Chuseok gatherings. One is Galbi Jjim, ribs that have been braised for five to six hours to fall-off-the-bone tenderness ($31.95). She
Sophia Lee now serves at her restaurant dishes that were traditionally served at her family’s Chuseok gatherings.
remembers that in years past, a cut of beef was expensive, and only on special occasions would families enjoy a dish made with beef. The principle of healthfulness, informed by the royal Joseon Dynasty cuisine, manifests in a balance of flavors, temperatures, and even colors. Five colors are often included in the presentation of dishes—white, red, yellow, green, and black—which is visually appealing and also ensures a variety of healthful ingredients in the dish. Royal court cuisine is popular in Korea. “Now everyone tries to follow royal cuisine because it means good health first,” Lee said. “If we eat good food we don’t need medicine.” A base of warming spices includes five ingredients meant to ward off colds—honey, black pepper, Korean cinnamon (stronger than conventional cinnamon, said Lee), garlic, and ginger. Another dish Lee might serve at a gathering is a chicken stew, Andong Zzimdak, chicken being a meat that used to be more available than beef. Here too, influenced by traditional cooking, it is cooked without hurry. At miss KOREA, she offers a delicious version—using only the dark meat of the drumstick, and bone-in for
you’ll always remember miss KOREA BBQ
• Authentic Mediterranean Turkish cuisine • Delicious Specialty Kebabs & Pides • Zucchini Pancakes • Decadent Homemade Specialties and Desserts • Catering Available
10 W. 32nd St. misskoreabbq.com miss KOREA JIN the First 212-594-4963
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Hours Open 24 hours a day, 7 days a week
4 1/2 star rating on Trip Advisor & 4 star rating on Open Table! MEDITERRANEAN TURKISH GRILL
158 West 72nd St. NY • (212) 724-4700
www.seventurkishgrillnyc.com *valid for dinner 5 pm - 11 pm
Owner Sophia Lee has brought her family’s favorite dishes to miss KOREA.
miss KOREA SUN the Second 212-736-3232
miss KOREA MEE the Third 212-594-7766
Hours Sunday–Wednesday 11 a.m.–10 p.m.
Hours Sunday–Wednesday 11 a.m.–10 p.m.
Thursday–Saturday 11 a.m.–midnight
Thursday–Saturday 11 a.m.–midnight
D11
@EpochTaste
November 20–26, 2015 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
The five colors— white, red, yellow, green, black—represent the universe’s elements in Korean philosophy.
1. Traditional Chuseok favorites like warm chicken stew, grilled beef, and seasonal vegetables. 2. Galbi Jjim, a stew of boneless short ribs with golden needles, potatoes, rice cakes, and jujube strands. 3. Flavorful chicken stew with dumplings, rice cakes, mushrooms, and seasonal vegetables.
2.
Serious Hot Pot Seriously Addicting
Authentic Sichuan “mala tang� will leave you craving more and more. The PERFECT Lunch Spot Customize your Hot-Pot with meat or seafood. We also offer a spicy Dried-Pot stirfry. Not a fan of spicy? We have a soup for you! Now you dont have to go to Flushing for a taste of Sichuan flavors. Check us out in Midtown
Manting
150 W. 49th St. 646-921-7777
Limited Time Only Ends Dec. 15th Hiroshimayaki + Soup + Pumpkin Obanyaki + Tea / Coffee + Special Present +
(subject to availability)
Special Holiday Set
3.
The Hiroshimayaki MOCU-MOCU
CASUAL DINING CAFÉ & SHOP
746 Tenth Ave. (between 50th and 51st Streets) 212-765-0197 Mocu-Mocu.com
A $31 Value Only $23
This traditional Hiroshima-style okonomiyaki is not to be missed!
&
Healthy Natural Homemade, All Natural Broth % Truly No MSG % Natural Umami Flavors % Noodles Made in Collaboration with Ippudo NYC % Vegan Options %
more flavor—served alongside potato glass noodles, Chinese dates, carrots, bok choy, and rice cakes. And for a departure from tradition, Lee recommends some festive barbecue; not any kind but dry-aged beef, grilled over charcoals. Dry-aged beef, because of high costs, is not common in Manhattan’s Koreatown, but more of a staple at American-style steakhouses. But Lee opted to introduce it to her diners, despite profiting little from it. “It’s so beautiful,� she said with a faraway look in her eyes. “It is impossible not to smile after taking a bite of it.� (Dry-Aged Rib Eye, $39.95) Unlike other meats destined for the grill it is not marinated, and best enjoyed with a touch of salt. Although, if desired, it is also served with the house’s special anchovy sauce, adding another dimension of umami and equally as delicious. Traveling within New York, it’s certainly not necessary to journey for 26 hours to experience dishes that transport you to Korea—just head to Midtown. But Lee looks back on those long trips with fondness. Cloistered in close proximity for hours, even before the gatherings begin, what else could result but an airing out of yet-unspoken thoughts? “We could talk about so many things,� Lee said. “My son would ask, ‘Mommy, do you remember that one time, why were you angry at me?’� Issues and conflicts would find their resolution. “Those 18, or 20, or 26 hours [traveling], we found it was not a waste of time.� And inevitably, after the holiday, stories would be traded around the water cooler— about the feasting, and of course, those long 20-something hours traveling as a family.
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Miss KOREA’s Dry-Aged Rib Eye is grilled over coals and seasoned with only a touch of salt.
HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) # 212.355.2974
Authentic Japanese FREE
When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.
Momokawa Prix Fixe Menu Small Course (service for two or more) 6 Appetizer 6 2 kinds of Sashimi 6 Choice of Sukiyaki or Shabu-Shabu (SautĂŠ meals cooked at the table)
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The five colors in the chicken stew promote healthfulness.
Momokawa 157 East 28th Street | (212) 684-7830 | momokawanyc.com
D12
@EpochTaste
November 20–26, 2015 www.EpochTaste.com
Not Feeding a Crowd RECIPE This Thanksgiving? ITALIAN-STYLE ROAST TURKEY BREAST Roast a Turkey Breast
Prep & Cooking Time: 3 1/2 hours (1 1/2 hours active) Serves: 8 • 2 medium zucchini (about 1 pound)
AP PHOTO/MATTHEW MEAD
By Sara Moulton
• Kosher salt • 2 tablespoons extra-virgin olive oil, plus extra
Let’s say that this year’s Thanksgiving feast is going to be a more intimate aair than featuring the usual cast of thousands, yet you still want turkey. It can be done. Instead of cooking up a whole bird, why not go with a turkey breast? “Because,â€? you reasonably reply, “white meat turkey tends to turn out dry as cardboard.â€? And indeed, that’s certainly a possibility, especially if you overcook it, which is easy to do. Happily, I’ve figured out just how to have your turkey breast and eat it, too. Working on a cookbook several years ago, I came across an old Italian recipe for roast chicken. It required you to stu a mixture of cheese and vegetables under the chicken’s skin before roasting. Intrigued, I gave it a whirl and was absolutely flabbergasted by the results. Not only was the flavor a knockout, but the meat— including the white meat—was the moistest I’d ever eaten. It occurred to me that this scheme might work just as well with turkey as with chicken. Having finally put this theory to the test, I can say that it translated beautifully. The secret, I think, is that the stuďŹƒng underneath the skin insulates the meat. My stuďŹƒng combines sautĂŠed onion, garlic, and shredded zucchini with Parmesan and ricotta cheeses, all bound together with fresh breadcrumbs. But feel free to experiment, as I’m sure that any moist stuďŹƒng would do the trick. Of course, it’s still important to avoid overcooking the bird. But you also need to make sure you cook the meat to a safe temperature. This is a balancing act. Cooking the bird to 165 F is the best bet for safety, but that doesn’t mean you need to leave the bird in the oven until it reaches that temperature. Meat continues cooking even after you pull it from the oven. So if you leave it in until it hits 165 F, you’ll actually cook it to about 170 F. My solution is to pull it out of the oven at 160 F. As the meat rests on the counter (20 minutes is ideal), it reaches 165 F. Resting also allows
• 1 medium yellow onion, finely chopped • 1 tablespoon minced garlic • 1 tablespoon chopped fresh thyme • 3 ounces finely grated Parmesan cheese • 2 cups fresh breadcrumbs (made by pulsing 4 slices firm white bread in a food processor or blender) • 1/2 cup whole milk ricotta cheese • Ground black pepper • 5- to 7-pound bone-in turkey breast
DIRECTIONS Heat the oven to 325 F. Set a rack in the lower third of the oven. Using a food processor or box grater, coarsely grate the zucchini. In a colander, toss the grated zucchini with 1/2 teaspoon of salt, then let it drain over the sink for 20 minutes. A handful at a time, squeeze out the zucchini to remove excess liquid. Set aside.
the juices in the turkey to redistribute so that when you slice the bird the juices don’t all come streaming out, leaving you with dry turkey meat. And by the way, to get an accurate reading when you take the bird’s temperature, be sure to insert the thermometer deep into the meat, not just into the stuďŹƒng, and not next to the bone. When you finally carve the breast, make sure that every slice has a little bit of stuďŹƒng and skin at the top. Also, while this turkey is wonderfully delicious as is, this is Thanksgiving, after all, and folks expect gravy with their turkey. You can whip up some pan gravy while the breast is resting.
For oh-so-moist white meat, add stuffing under the skin.
Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals� and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.� From The Associated Press
In a large skillet over medium, heat the oil. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Add the zucchini and cook, stirring, for 2 minutes. Remove the skillet from the heat and stir in the Parmesan, breadcrumbs and ricotta. Season with salt and pepper. Use paper towels to pat dry the turkey skin, then rub with a bit of oil and season with salt and pepper. Using your fingers, a chopstick or a grapefruit knife (my favorite), gently separate the skin from the meat on the breast, being careful not to tear it and leaving it attached at the edges. Stuff the zucchini mixture evenly under the loosened skin of the turkey (this is a messy project; just do your best), then place the turkey on a rack set in a roasting pan. Cover the breast loosely with foil. Roast the turkey breast for 1 hour. Remove the foil and roast for an additional 1 to 1 1/2 hours, or until the turkey reaches 160 F. If the turkey starts to brown too much, cover it again with foil. Transfer the turkey breast to a platter and let it rest at least 20 minutes before carving.
NUTRITION INFORMATION Per serving: 630 calories; 270 calories from fat (43 percent of total calories); 30 g fat (9 g saturated; 0 g trans fats); 215 mg cholesterol; 690 mg sodium; 11 g carbohydrate; 1 g fiber; 3 g sugar; 74 g protein.
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