Dine
Unwind
D1 February 20–26, 2015
MARIA LOI
Loi Estiatorio
DIVINE SECRETS OF THE GREEKS Maria Loi in her new restaurant, Loi Estiatorio. “Olive oil makes life tastes better,” she said.
Healthy meets delicious at the Greek celebrity chef’s new restaurant, Loi Estiatorio
SAMIRA BOUAOU/EPOCHTIMES
By Channaly Philipp | Epoch Times Staff hef Maria Loi wants you to look and feel like a Greek god or goddess. Who could resist that proposition? Especially when it comes with the promise of delicious food and wine. At her new restaurant, Loi Estiatorio, a block south of Central Park, Loi whips up dishes that stand on the tradition of Greek cuisine, heavily influenced by her grandmother’s repertoire but in spirit descended from 2,500 years ago. See Maria Loi on D2
THE HIGHEST STANDARDS OF QUALITY, AND DISCIPLINE TO TRADITION TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
132 W. 58th St. 212-713-0015 LoiEstiatorio.com Hours Lunch Monday–Friday 11:30 a.m.–3 p.m.
Dinner Tuesday–Saturday 5 p.m.–11 p.m. Sunday–Monday 5 p.m.–10 p.m. Brunch Saturday–Sunday 11 a.m.–3 p.m.
Dining
D2 February 20–26, 2015
www.TheEpochTimes.com ALL PHOTOS BY SAMIRA BOUAOU/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.
Try Our Affordable Daily Lunch Specials.
Bring Sookk to you! Catering and delivery available.
SOOKK
2686 Broadway (Broadway & 103rd St.) New York, NY 10025 (212) 870-0253
MARIA LOI
Solomos, salmon with Idaho potato purée, olive oil, and Kalamata olives; (L) scallops with parsnip puree; (R) greens.
Divine Secrets of the Greeks Maria Loi continued from D1
“Acappella, The Best Italian Restaurant in New York City” ZAGAT 2010
Have your next event at Acappella 1 Hudson Street New York, NY 10013 212.240.0163
Acappella
Re s t a u r a n t
Acappella—Restaurant.com
LOCAL, SEASONAL, MARKET FRESH FARE
“It goes back to Hippocrates, who said food is our medicine,” she said. For Loi, who doesn’t frequent doctors or hospitals, food is a panacea. Loi, who authored a book about ancient Greek cuisine for the 2004 Olympics in Athens, writes about the pillars of a healthy diet, such as yogurt and olive oil, in her recent book, “The Greek Diet: Look and Feel Like a Greek God or Goddess and Lose Up to Ten Pounds in Two Weeks” (HarperCollins, 2014, $25.99). Her approach is not Spartan but rather centered squarely on the “pleasure principle” and foods and drinks (wine and coffee are included) that are not only nutritious but also delicious. If you want to find out what this tastes like, there’s no better place than Loi Estiatorio. Dining at Loi Estiatorio To start off, no bread and butter here— olive oil runs through Loi’s veins, and butter is banned. Instead, the complimentary amuse-bouche is wrapped in a transparent cooking film, which rustles just like a gift bag. It’s unwrapped at the table, emanating enticing scents: feta, yogurt, oregano, olive oil, and confit tomato with warm pita bread signal good things to come. The Roka salad, with arugula, can-
died figs, and walnuts, makes for a fine starter. Don’t miss Pikilia, the traditional Greek spreads ($19). The tzatziki is refreshing, in an unusual ratio that favors a bountiful amount of cucumber over a light dose of yogurt. The eggplant spread is smoky, garlicky, and topped with walnuts. These are rounded out with delicious hummus and cheese spreads, and served with strips of warm pita bread. All of them are
compulsively addictive. But save some space for what’s to come. Loi, who didn’t eat octopus until about 15 years ago (she had stepped on an octopus on her doorstep as a child), makes a terrific octopus dish. Marinated in red wine, the octopus is grilled, and sliced onto a bed of fava beans ($19). The octopus is tender, tangy, set off wonderfully against the earthiness of the beans. Loi insists on using fava beans
Ravioli with meatballs.
THE TEAM (L-R) Sommelier and Business Relations Manager Taylor Katz, partner Alex Antimisiaris, chef Maria Loi, Director of Media Konstantine Kouzinoglou, and maître d’ David Samaras.
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
Loi Estiatorio’s chef Arno Mueller, chef Maria Loi, and chef Dara Davenport stand in front of a photograph taken from Loi’s home in Greece overlooking the Corinthian Bay. Davenport, who has been working with Loi for several years, and can do a spot on Greek accent on call, said, “I made her a little New York, a little Jewish, and she made me a lot Greek.” Austrian-born Mueller stayed over from the space’s previous incarnation as Seäsonal. Has he turned Greek yet? “Not yet,” he deadpanned. No word on whether he plans to.
Dining
D3 February 20–26, 2015
www.TheEpochTimes.com
TIPS FROM MARIA LOI Coffee: Everything in moderation is a Greek saying. That holds true for coffee, as well as tea. High in heart-healthy compounds, coee can also boost your metabolic rate.
“The Greek Diet: Look and Feel Like a Greek God or Goddess and Lose Up to Ten Pounds in Two Weeks� by Maria Loi and Sarah Toland. (HarperCollins, 2014, $25.99)
Maria Loi on a shopping trip at Mediterranean Foods in Astoria, Queens.
Yogurt: Rich in protein and probiotics, yogurt is well-known for its health benefits. But here's a beauty tip: you can also apply it to your skin as a beauty mask to make it soft.
West Village Presents ...
Duet Brasserie’s New Brunch Special Includes Mimosa, Bloody Mary, Raspberry Bellini, or Fresh Squeezed Juice & Coffee or Tea.
Yogurt with honey and walnuts.
Pre-fix Menu $24 • Sat - Sun 11am - 4pm Call (212) 255-5416 to reserve now
GOING TO LOI ESTATIORIO ? DON'T MISS THESE:
Octopus with fava bean spread.
Pikilia, assorted traditional Greek spreads ($19) Roka, arugula salad with walnuts, candied figs, kefalograviera cheese, and honey-balsamic vinaigrette ($14) Moussaka ($16) Htapodako Stin Schara, octopus marinated in red wine, over fava puree ($19) Solomos, salmon with Idaho potato purĂŠe, olive oil, and Kalamata olives ($29) Paidakia, lamb chops, potatoes, arugula, and Loi Greek yogurt ($42) Yiaourti, Loi Greek yogurt, Cretan honey, and walnuts ($10) Baklava ($10) Ekmek Kadaifi, shredded phyllo, custard, almonds ($10)
37 Barrow Street, New York Follow us on Facebook and Instagram • DuetNy.com
.
Olive oil makes life taste better. Chef Maria Loi
from Santorini, for the nutrition derived from the island’s volcanic soil. It easily ranks among the best octopus dishes I’ve had. The salmon is pan-seared beautifully, but the dish is most notable for its pairing. It lies on a bed of potato purÊe emulsified with olive oil. Unlike Loi, I love butter—I used to daydream about sleeping on croissant pillows—but this emulsion of potato purÊe and olive oil was a revelation. I would take it over mashed potatoes and butter any day—far more flavorful and creamy, and the bright bits of Kalamata olives send it into orbit. The presentation is characteristic of fine dining, but the flavors are rustic and comforting. Ravioli and meatballs, for example, are deconstructed with meatballs lying side by side with the unfilled fresh ravioli, but close your eyes and there’s something of a taste of home there ($28). There’s an extensive list of wines from Greece, featuring native varietals. If you still have room for dessert, yogurt, which Loi makes in-house, is decadent and receives a topping of honey and walnuts ($10). It’s so rich
Ambassadors of Italian Culture and Cuisine. Traditional Greek Spreads.
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.
The dining room at Loi Estiatorio features large photographs of the Corinthian Bay, seen from Loi's home in Greece.
and thick that should you turn the spoon upside down, it stubbornly refuses to obey gravity. The only way to get it off the spoon, as Loi said, is to take a bite. There are other desserts too, like Ekmek Kadaifi, shred-
ded phyllo with custard and almonds ($10). You can’t go wrong with the dishes at Loi Estiatorio. And best of all, you’ll walk out feeling light and energized, as if your shoes had sprouted wings.
&
& PrincipeNYC.com %"# " ! $ ! !
Dining
D4 February 20–26, 2015
www.TheEpochTimes.com
Foodie Bites
NOAH FECKS
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 Aged Sirloin.
Bay Kitchen Bar Opens on Upper East Side By Channaly Philipp Epoch Times Sta
WE HAVE A SAYING AT OUR RESTAURANT:
EAT MEAT LIKE YOU EAT BREAD.
JONGRO IS KOREAN BBQ.
Co-owners and father-and-son team Eric and Adam Miller have opened an outpost of their East Hampton restaurant Bay Kitchen Bar. The new location is on the Upper East Side in the space formerly occupied by Hospoda. Too bad they couldn’t also import the sunset views. Still,
Koreatown 22 W. 32nd St. 2nd Floor New York, NY
the Manhattan outpost will feature hallmarks of the original restaurant: sea- and farm-totable flavors and Mediterranean preparations. The menu features Potted Confit Duck, Cherry Stone Clam Chowder, Day Boat Sea Scallops, and East Hampton Harbor Grey Sole with Sicilian capers, herbs, orzo, and rainbow chard. Nightly $1 Oyster Happy Hour (5 p.m.–6 p.m., except Mondays). COURTESY OF ALMOND TRIBECA
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
Chicken for Two With Savory Bread Pudding and Sweet and Sour Greens.
Almond Comes to TribecaÂ
COURTESY OF ALMOND TRIBECA
By Channaly Philipp Epoch Times Sta
Any Roast. Any Brew. Always the way you want it.
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.
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.
Co-owner and executive chef Jason Weiner brings the seasonal fare from his Bridgehampton and 22nd Street Almond restaurants to Tribeca. Almond Tribeca, opened on Feb. 18, includes an expanded raw bar and, on the menu, a small bites section. Almond classics like the Brussels Sprouts Two Ways and Steak Frites are also making the move, while small plates range from Roasted Chickpeas with Sheep Cheese and Radicchio to Citrus Marinated Olives to Lobster Sausage.
BRAZILIA CAFE Coffeehouse, CafĂŠ 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.
321 E. 73rd St. 212-861-1038 BayKitchenBar.com
Juniper Bar Opens in Midtown West Bar and eatery Juniper Bar has just opened in Midtown West, near Penn Station. The casual dining menu includes wraps, sandwiches, and gourmet burgers such as the Fire Breathing Burger and the Thai Style with avocado, papaya, watercress, spicy chili glaze, and goat cheese ginger mayo. Cheese Steak Spring Rolls, Maine Lobster Tacos, and Bourbon Steak are also served. Fifteen draft beers are on offer, while the cocktail list includes a Blueberry Lemon Gin & Tonic with fresh blueberries, mint, lemon, and St. George Gin; and Pomegranate Cranberry Cosmo with Titos Vodka, St. Germaine Elderflower, cranberry, and pomegranate juice. The multilevel space features large screen TVs and a 48-foot “smart bar� with USB charging stations.
Juniper Bar Almond Tribeca 186 Franklin St. (Between Greenwich and Hudson streets) 212-431-0606 AlmondNYC.com
237 W. 35th St. (between Seventh & Eighth avenues) 212-967-2511 JuniperBarNYC.com COURTESY OF JUNIPER BAR
Bar Bolonat Launches Brunch By Channaly Philipp Epoch Times Sta
Try our amazing Açaà super-food bowls!
Almond Tribeca.
Bay Kitchen Bar
Owner and chef Einat Admony is introducing brunch at her restaurant Bar Bolonat starting this weekend. Expect to find dishes like Green Shakshuka, made with leafy greens; and Middle Eastern grits, with poached egg, mushroom, spinach, and pickled enoki. Brunch is served from 11 a.m. to 3:30 p.m. on Saturdays and Sundays.
Bar Bolonat
611 Hudson St. (Between 12th and Jane streets) 212-390-1545 barbolonatny.com
Juniper Bar.
Dining
D5 February 20–26, 2015
www.TheEpochTimes.com COURTESY OF MASSERIA DEI VINI
Contemporary Thai street food
Masseria Dei Vini focuses on southern Italian cuisine.
Puglia Is on the Menu at the New Masseria Dei Vini Puglia is the focus at the newly opened Masseria Dei Vini. The chef, Pino Coladonato, is from Puglia and prepares traditional and modern Italian cuisine. Dishes include housemade halfmoon shaped ravioli stuffed with veal in a mixed wild mushrooms sauce (Agnolotti Piemontesi), a grilled aged bone-in prime rib-eye steak served with shoestring fries (Costata di Manzo ai Ferri Con Patatine Fritte), and a whole oven-roasted Mediterranean sea bream, served in a cherry tomato sauce with
NoodiesNYC.com 830 9th Ave Btw. 54th & 55th Street • 646-669-7828
Masseria Dei Vini 887 Ninth Ave. (at 58th Street) 212-315-2888 MasseriaDeiVini.com
INSPIRED ASIAN FUSION CUISINE
COURTESY OF MASSERIA DEI VINI
olives and capers (Orata Del Mediterraneo). Coladonato and partners Peppe Iuele, Enzo Ruggiero, and Edward Ricci also operate La Masseria restaurants on 48th Street, and in East Greenwich, R.I. Masserias are fortified farmhouses found in Puglia. The designer is interior designer and television personality Libby Langdon.
Television personality Libby Langdon designed the space. COURTESY OF NYC BEER WEEK
New York City Beer Week New York City Beer Week takes place Feb. 20–March 1. The 10-day celebration of beer offers a range of events from tastings and menu pairings to beer dinners. Some highlights: Opening Tap, which takes place at various locations across the city, features special, rare, or unique kegs. (Feb. 20) NYC Brewers Guild SMASH
BREW. NYC brewers picked three malts and three hops all sourced from New York state farms to make unique beers. (Feb. 20) NYC Brewers’ Choice. Beer and food pairing event featuring over 40 beers. (Feb. 24) For more info, see NewYorkCityBrewersGuild.com
An event at last year’s NYC Beer Week in Vanderbilt Hall at Grand Central Terminal.
nique Try our U ils! ta ck o C every
our is Happy H p.m. day, 5-7
You will enjoy an enticing mix of Thai, Malaysian, Chinese and Japanese cusine, perfected by us. Quality and service is our passion, let us take you on a culinary journey of South East Asia.
Asian Cuisine & Cocktail Bar (212) 752-8883 | (212) 752-8012
FUSHANYC.COM 1065 First Avenue (Between 58th & 59th Street) New York, NY 10022
COURTESY OF GIOVANNI RANA PASTIFICIO & CUCINA
Ravioli Fritti.
Aperitivo Time Giovanni Rana Pastificio & Cucina inside Chelsea Market is launching an Aperitivo Hour. Though best known for its fresh pasta, the 50-year-old company is cooking up cocktails and bites at the bar. Mixologist Anthony Arvin whips up winter blues curing concoctions like Winter Mojito (Goslings Dark Rum, Lime, Mint, Drunken Cherries) and Italian
Greyhound (Absolut Vodka, Cynar, Elderflower Liquor, Grapefruit). During Aperitivo Hour (Monday–Friday 4 p.m.–7 p.m.), guests can enjoy all drinks half off along with complimentary bites like Ravioli Fritti.
Italian Greyhound.
Giovanni Rana Pastificio & Cucina Inside Chelsea Market 75 Ninth Ave. (between 15th and 16th streets) 212-370-0975 RanaNYC.com
Food+Enterprise Conference COURTESY OF FOOD+ENTERPRISE
Social impact summit Food+Enterprise will take place Feb. 27–March 1 in Brooklyn. The event is dedicated to collaboration between farmers, entrepreneurs, consultants, funders, and investors with the goal of financing a better local food system. The program features structured networking, workshops, strategy competitions, and a pitch competition. The summit is organized by the Northeast Foodshed Finance Alliance, Slow Money NYC in conjunction with the Natural Resources Defense Council, Community Food Funders, and the National Young Farmers Coalition. For more info, visit FoodandEnterprise.com.
The freshest seafood, every day
O
wner, Jesus Martinez, who comes from the verdant province of Galicia in northwestern Spain, is most insistent on quality, and goes to pick out fish at the market every morning at 2:30 a.m.
• Enjoy fine cuisine from Spain made from authentic ingredients, elevated by exact and careful preparation.
ALCALA
Last year's Food+Enterprise conference.
Restaurant
(212) 370-1866 246 E. 44th Street AlcalaRestaurant.com
Dining
D6 February 20–26, 2015
www.TheEpochTimes.com
Foodie Bites
A Turkish Feast
SAMIRA BOUAOU/EPOCH TIMES
You’ll Always Remember
Authentic Mediterranean Turkish Cuisine 2 Delicious Specialty Kebabs & Pides 2 Zucchini Pancakes 2 Decadent Homemade Specialties and Desserts
Fung Tu chef Jonathan Wu.
2 Catering Available
SAMIRA BOUAOU/EPOCH TIMES
SAMIRA BOUAOU/EPOCH TIMES
Seven’s Mediterranean Turkish Grill Rating on Trip Advisor Rating on Open Table MEDITERRANEAN TURKISH GRILL
158 West 72nd St. NY (212) 724-4700
www.SevenTurkishGrillNYC.com
Follow us
Chinese “Porchetta.�
Scallops Wontons.
Chinese New Year at Fung Tu 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! 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.
Chef Jonathan Wu has been making dumplings for so long he can’t even remember how old he was when he first started. A mainstay of Chinese New Year, dumplings acquire their own stamp, depending on each family’s recipe. Wu’s mother would make hers with ground pork, spinach, garlic, chives, as well as the unconventional addition of mung bean. At his restaurant Fung Tu, Wu has planned out a three-course a la carte Chinese New Year menu. Adding his own touch to dumplings, he makes
wontons with day scallops, served in broth. He makes Chinese “porchetta� using pig’s head including jowls, tongue, and skin, slow cooked with star anise. Dessert is a mash-up: tang yuan, glutinous rice dumplings filled with black sesame, meets aebleskiver, a popover-like Danish pancake. Called Danish Tang Yuan, it’s made with a sweet poppy seed and lemon filling and topped with a lemon glaze. Served until March 5.
Fung Tu
22 Orchard St. (between Hester and Canal streets) 212-219-8785 FungTu.com
We make 40 different kind of pizza pies, you have to try them all!
COURTESY OF CďšşCAP
COURTESY OF CďšşCAP
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.
Executive chef Kelvin Fernandez.
Dishes from last year’s C-CAP benefit.
In high school, Kelvin Fernandez followed his sweetheart into a cooking class. He’s been hooked on cooking ever since. At only 17, Fernandez was cooking up omelets in front of the likes of Daniel Boulud. Now, at 29, he’s the executive chef of summer hotspot La Marina in Inwood as well as a fit chef for the NBA. Fernandez credits his success to Careers
Through Culinary Arts Program (C-CAP), which has connected him to chefs in the field and boosted his culinary career ever since the program he entered while still in high school. C-CAP celebrates its 25th anniversary this year, with a benefit to be held on March 3 at Pier 60. More than 40 chefs, including Boulud, Dan Barber, and of course Fernandez himself, will prepare tasting bites for guests.
C−CAP 25th Anniversary Benefit
The Sauces Make the Difference
Homemade, All Natural Broth % Truly No MSG % Natural Umami Flavors % Noodles Made in Collaboration with Ippudo NYC % Vegan Options
Craft Beer # Wine # Fresh Salads # Hand Cut Fries
Catch the game on our 40� TVs 1567 Lexington Ave, New York BUILD YOUR (212) 289-6222 OWN BURGER at Joy Burger Bar JoyBurgerBar.com
HINATA RAMEN
HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) # 212.355.2974
General admission $550 VIP tickets $700–$1,000 For tickets and more information, visit CCAPinc.org.
Try our amazing Dancing Eel Roll!
Healthy Natural %
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. EnJOY!
&
C-CAP
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! (Comes with Soup and Salad.)
Japanese Bistro & Sushi Bar
525 6th Ave (212) 255-9981
Dining
D7 February 20–26, 2015
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miss KOREA
barbecue
Getting to Know Belgian Endive With the Help of Cheese
Experience Firsthand the Romantic Life of Korean Dynasty
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By Melissa D’Arabian Fresh-faced, yet utterly jet-lagged. That’s how I arrived in France for the first time. And that’s how I was introduced to Belgian endive. Madame Gabillet was hosting me for my college semester abroad and she welcomed me pretty much right off the plane into her chilly, dark home. Dinner was waiting, so we sat right down and rather silently (since I didn’t yet speak a word of French) began the meal. That’s when I saw a vegetable I didn’t recognize. Was it cabbage? No. But whatever it was, it was bathed in a luscious cream sauce with Gruyère bubbling on top. It was a fitting welcome to what would be a cold and rainy few months. I understood precious little of what my host family said to me that night, but I did catch the name of the tender, slightly bitter, delight that we ate—Belgian endive. Gabillet loved Belgian endive (and luckily, as I discovered, so did I). She served it chopped and sautÊed in sweet butter, or sliced and tossed raw in a mustardy vinaigrette, or—my favorite— baked in a white cream sauce with onions and cheese. Back in the United States, I saw Belgian endive slowly make its way into supermarkets. These days you can find it pretty much all year. They look like a cross between an elongated oversized Brussels sprout and a very small head of compacted romaine lettuce, but more yellow. Both Belgian and regular endive are part of the chicory family and sport a slightly bitter flavor. Each Belgian endive has only 15 calories, but packs tons of fiber, vitamin C, and calcium. And for something that sounds so exotically European, it’s downright inexpensive. So grab a few and try them in some of your favorite recipes that star other greens—raw in place of escarole, sautÊed instead of cabbage or kale, simply grilled or roasted with olive oil, salt, and pepper and squeeze of lemon. Or try my version of the dish that started it all—Madame Gabillet’s Belgian endive gratin. From The Associated Press
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Belgian endive gratin.
RECIPE
Belgian Endive Gratin Prep and cooking time: 45 minutes (15 minutes active) Makes 4 servings : 2 tablespoons butter : 1/2 small yellow onion, finely chopped : 3 cloves garlic, minced : 1 teaspoon dried tarragon : 2 tablespoons all-purpose flour : 2 cups reduced-fat milk : 1 tablespoon Dijon mustard : Salt and ground black pepper : 4 small to medium Belgian endives
the milk, whisking constantly. Cook over medium heat, stirring, until the sauce begins to thicken, about 6 minutes. Turn o the heat, stir in mustard, then season with salt and pepper. Set aside. Cut o the woody stems of the endive and slice them in half lengthwise. Season them with salt and pepper. Place the endive in the prepared baking dish. Pour the sauce over the endive halves. Cover with foil and bake for 15 minutes. Remove the foil, and then sprinkle the cheese evenly over the top. Return to the oven for another 15 minutes, or until the endive is tender.
Coat a medium (9-inch-by-9-inch) baking dish with cooking spray.
If desired, increase heat to broil and broil the gratin until the cheese is bubbly and browned, about 1 minute. Be careful, as the cheese will burn quickly. Let cool for a few minutes before serving.
In a medium saucepan over medium heat, melt the butter. Add the onion and cook until translucent, about 5 minutes. Add the garlic and tarragon, then cook until fragrant, another minute. Whisk in the flour and cook, stirring, for 2 minutes. Add
Nutrition information per serving: 230 calories; 120 calories from fat (52 percent of total calories); 14 g fat (8 g saturated; 0 g trans fats); 45 mg cholesterol; 16 g carbohydrate; 3 g fiber; 6 g sugar; 12 g protein; 540 mg sodium.
: 3/4 cup shredded Gruyère cheese Heat the oven to 350 F.
Miyazaki Super Prime Wagyu Beef $120.00
Authentic Japanese food served with a touch of class
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!
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
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 — ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —
Katsu & Sake
Discover a Hidden Gem in K-Town
Classic Margherita Pizza
Signature dishes you won’t find in other Japanese restaurants
Greek Food the way only Cyprus can make it If you’ve never had Cypriot food, come experience 26 years of an authentically family run restaurant famed for its mixture of Greek & Middle Eastern flavors. 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
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BRING OUT THE BUBBLY You can’t have an Oscars viewing party without a bit of sparkling wine. So here are five ideas for taking basic bubbles and making them Oscar-worthy. Mojito Lightly muddle a strip of lime zest and 2 fresh mint leaves in the bottom of a glass with 1/2 teaspoon sugar. Add 1/2 tablespoon lime juice, then top with sparkling wine. Crushed Add an orange twist, 2 lightly crushed raspberries and 1/2 ounce orange liqueur to a glass of sparkling wine. Ruby Gently stir in 1/2 ounce red grapefruit juice and 1/2 ounce pomegranate juice. Rhubarb Add 1 ounce Rhubarb Tea liqueur and a couple shakes of rhubarb bitters to a glass of sparkling wine. Honey-Bourbon Stir together 1/2 tablespoon honey with 1 ounce bourbon until completely dissolved. Add 1/2 tablespoon Aperol and an orange twist. Top with sparkling wine.
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Sparkling wine cocktails.
EASY WAYS TO JAZZ UP OSCAR PARTY OFFERINGS
By Alison Ladman The problem with hosting an Oscars viewing party is that the bar is set impossibly high. How does a mere mortal offer food and drink on par with all that conspicuous glamour and celebrity? Actually, it’s pretty easy. Start by reminding yourself that minus the loaned jewelry, gowns, and professional primping, most celebrities don’t look or live all that differently
AP PHOTO/MATTHEW MEAD
than the rest of us. Or at least we can tell ourselves that. Plus, setting out an Oscars-worthy spread isn’t all that hard, particularly if you keep it simple. Here’s what you do. Head to the grocer and grab a bunch of carbs— baguettes, fancy crackers, maybe a couple rustic loaves of sourdough. Now head to the dairy case and get a few logs of soft goat cheese and a couple tubs of ricotta cheese. We’ve got five deliciously easy ideas for dressing those cheeses.
WHAT TO SERVE AT YOUR OSCAR PARTY Jazz up a tub of ricotta or a log of soft goat cheese using one of the following five topping ideas, then serve with crackers, toasted baguette slices, pita chips, or crudité. Start with 1 cup of ricotta or a 4-ounce log of soft goat cheese (chevre). Spoon or arrange the cheese on a platter and let it come to room temperature. Top with one of the following: Herb Drizzle the cheese with 2 tablespoons extra-virgin olive oil. Top with 3 tablespoons of any combination of the following chopped or torn fresh herbs—basil, tarragon, thyme, chives, or parsley. Sprinkle with coarse salt and freshly ground black pepper. Sesame-Garlic Honey In a small skillet, combine 3 cloves minced garlic and
All you have to do is assemble and set them out. But do make sure you follow the advice to let the cheese come to room temperature first. Most foods—and particularly cheeses—taste better closer to room temperature. And since you’ll need to toast the victors, we’ve also assembled five easy ways to turn basic sparkling wine into classy cocktails. From The Associated Press
3 tablespoons honey with a pinch of red pepper flakes. Cook over medium heat for 3 to 4 minutes. Stir in 1 tablespoon toasted sesame oil, then drizzle over the cheese. Sprinkle with toasted sesame seeds. Fig and Almond Heat 1/4 cup fig preserves with 1 tablespoon amaretto liqueur until just warm. Spoon over the cheese, then sprinkle with toasted chopped almonds. Olive Top with 1/4 cup finely chopped green olives, 1 tablespoon finely chopped fresh rosemary, the grated zest of 1 orange, and a drizzle of olive oil and balsamic glaze. Prosciutto-Pear Peel and dice a pear. Cook the diced pear with 1 tablespoon butter in a skillet until just tender. Spoon over the cheese. Cook 2 slices of prosciutto in the same skillet until crisp. Break into shards and sprinkle over the pears. Season with black pepper.
HARMONY Ancient principles of Greek cuisine combined with modern techniques, yield a harmonious balance of flavors in every dish, at Nerai.
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Prosciutto pear (front), sesame-garlic honey (middle), and herb ricotta dip.