Epoch Taste 2-6-2015

Page 1

Dine

Unwind

D1 February 6–12, 2015

Duet �

A Husband & Wife’s Culinary Duet

Roasted Spanish langoustines, with Panko bread crumbs and spicy aioli.

SAMIRA BOUAOU/EPOCHTIMES

By Channaly Philipp | Epoch Times Staff

uet leads the life of a double agent—formal in the evening, shedding � its white linen for a more casual look during the daytime. The restaurant is called Duet not so much for this double life but as homage to the romance between the co-owner and executive chef, Dmitry Rodov, and the pastry chef, Diana Rodov. They met by chance at a Brooklyn bar, dated three days, and on the fourth, got married. That was 14 years ago. See Duet on D2

This Valentine’s Day, experience cuisine that would make even Aphrodite blush. Executive Chef Chris Christou’s Tasting Menu and Wine Pairings

55 East 54th Street New York (646)844-2275 www.nerai.nyc

Duet Brasserie �

37 Barrow St. (at Seventh Avenue) 212-255-5416 DuetNY.com

Tuesday & Wednesday 8 a.m.–11 p.m. Thursday 8 a.m.–midnight

Hours

Friday & Saturday 8 a.m.–1 a.m.

Sunday & Monday 8 a.m.–10 p.m.

The bakery is open from 8 a.m. until closing.


Dining

D2 February 6–12, 2015

www.TheEpochTimes.com 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.

Duet

A Husband & Wife’s Culinary Duet

Bring Sookk to you! Catering and delivery available.

SOOKK

2686 Broadway (Broadway & 103rd St.) New York, NY 10025 (212) 870-0253

Duet 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

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

There’s no doubt the Rodovs could impart some lessons about love and romance. Duet is a reflection of that. It’s a dream spot for dates, as much for its romantic atmosphere as for the striking and elegant presentation of the dishes. These set your heart aflutter with surprise and admiration and yet the flavors are classic. A steak tartare is dramatically presented under a glass cloche. Lift it and smoke curls and snakes out. Even a ham and cheese sandwich isn’t just a ham and cheese sandwich here. It’s a three breadslices-high construction, with layered ham and cheese and a sunny-side up egg on top with a heaping amount of fries served in a cone, all sitting prettily on a textured plate ($14). I remember in college an old friend telling me what she’d learned from her applied psych class. If you want to make a favorable impression, then subject the man or woman you’re courting to a bit of excitement and get their hearts beating a little faster. Taking them for a roller coaster ride, sure; pushing them down the stairs, no, unless you are the one to catch them. A French Brasserie With Global Inspiration Dmitry Rodov describes Duet as a French brasserie. Dishes here are French-accented but also have a touch of global inspiration. Rather than keep to classics like cassoulet or choucroute, its offerings are more encompassing. Orange-chipotle skirt steak and cauliflower tempura share menu space with French onion soup and potato gratin. Rodov’s signature salad, the Chef’s Classic Frisee & Lardon, is an excellent way to start. It reminds me how little I see frisée in salads, often eschewed for arugula or baby greens. But its texture is unique (its French name means curly), with white to pale green, frizzy tendrils that impart a refreshing if lightly bitter taste that recalls endive. The salad is nicely balanced with bacon lardons, goat cheese, a poached egg on top, and a light sherry vinaigrette ($14 for two; $24 for four). I also had flatbread with burrata, which is normally a luxurious and pricey type of cheese

Salmon with pesto and side of wild rice.

Dmitry Rodov, executive chef and co-owner.

SAMIRA BOUAOU/EPOCH TIMES

SERGEI ZHUKOV

Diana Rodov, executive pastry chef. SERGEI ZHUKOV

The bar at Duet.


Dining

D3 February 6–12, 2015

www.TheEpochTimes.com SAMIRA BOUAOU/EPOCH TIMES

SAMIRA BOUAOU/EPOCH TIMES

.

SAMIRA BOUAOU/EPOCH TIMES

At a Quick Glance

Ambassadors of Italian Culture and Cuisine.

2 Happy Hour: 3 p.m.–7 p.m. 2 East Coast oysters $1 each 2 10 iterations of Eggs Benedict (including with lobster and truffle)

IN THE HEART OF MANHATTAN’S FLATIRON DISTRICT,

2 Extensive selection of items served family style

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.

Available nightly: 2 Four-course $75 prix fixe 2 10-course $200 tasting menu

SAMIRA BOUAOU/EPOCH TIMES

Sample dishes from Valentine’s Day menu:

You Will Love These Traditional Trieste Dishes

Soft Polenta with Asiago Cheese and Porcini Mushrooms Gulash Alla Triestina • Fettucine Al San Daniele •

2 Lobster Bisque Soup

•

2 Steak Tartare (chives, Asian pear, ponzu sauce, quail egg yolk) 2 Roasted Spanish Langoustines (panko bread crumbs, spicy aioli)

If you want to know if a restaurant is truly Italian, look for the OspitalitĂ Italiana Seal of Quality.

2 Roasted Organic Duck, from an 85-year-old family recipe 2 Fried Dulce de Leche Donuts

SAMIRA BOUAOU/EPOCH TIMES

SAMIRA BOUAOU/EPOCH TIMES

&

& PrincipeNYC.com %"# " ! $ ! !

The presentation of dishes set your heart aflutter with surprise and admiration, and yet the flavors are classic.

made with mozzarella and cream that I usually find served on its own and drizzled over with extra virgin olive oil and balsamic vinegar. The only drawback is not getting to cut into the burrata to get at its oozy, milky heart, but the dish offers a hint of the no-holds-barred appreciation for quality ingredients here ($14). Langoustines, topped with Panko breadcrumbs, and served with a spicy aioli, also offer a bit more luxury, with contrasting textures. One thing that bothered me SERGEI ZHUKOV

was seeing the logo stamped almost everywhere I looked: the back of chairs, plates, napkins, even in a little sign poking out of the salad, the wax paper, the wine glasses, the pastries, the ketchup bottle. It’s all done tastefully. But taken altogether, the number of impressions would be enough to make a SEO analyst proud. The thing is, the dishes on their own, and their presentation, make enough of an impression. Grand Finale Duet also doubles as a bakery, so you are spoiled with choices. Diana Rodov uses allnatural ingredients, making delicacies like Opera Cake or a Trio of Crème BrĂťlĂŠe. But again, for something exciting, get the donuts, hot out of the frying oil. These donuts are called Russian ponchiki, filled with a decidedly un-Russian filling: dulce de leche ($14). Thank goodness for Rodov’s touch. The dulce de leche is tempered with pastry cream, miles less sweet than regular dulce de leche. It’s a fun, gooey mess.

The steak tartare is dramatically presented in a glass dome filled with smoke.

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.


Dining

D4 February 6–12, 2015

www.TheEpochTimes.com SAMIRA BOUAOU/EPOCH TIMES

Fika “Date Night” Truffles.

Grand Cru Chuao Truffles by François Payard.

The freshest seafood, every day wner, Jesus Martinez, who comes from the O 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

Restaurant

(212) 370-1866 246 E. 44th Street AlcalaRestaurant.com

Say it with

CHOCOLATE By Channaly Philipp | Epoch Times Staff

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

Savannah Toffee Chocolate Bar by Dear Coco.

$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

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

Ask about our sake tastings.

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.) —

My Cherry Baby and Cinnamon Love Crunch by Theo.

Follow us

Fika ‘Date Night’ Box

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.

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.

Fika master chocolatier Hakan Martensson makes these truffles by hand, with six fillings— two truffles of each for sharing—bound to arouse your curiosity. They bear names like Flirting Over Coffee (with espresso) and Holding Hands at the Movies (blueberry truffle, corn flakes coating). Brace yourself for the delicious “Feeling the Heat.” One bite and the lingonberry caramel filling oozes forth, ending with a spicy kick. Handmade in New York. $22, FikaNYC.com

Grand Cru Chuao Truffles by François Payard Everyone packs up chocolates in a heart box for Valentine’s Day, but these are the real thing, dusted in cocoa powder with a creamy ganache that melts on contact. François Payard uses Valrhona’s Chuao chocolate (65 percent cacao), made with cacao beans that have been grown for centuries in the isolated village of Chuao, in north Venezuela, where its isolation makes for a unique terroir. Box of 9 pieces, $21. Box of 18 pieces, $39. Payard.com

My Cherry Baby and Cinnamon Love Crunch by Theo

My Cherry Baby and Cinnamon Love Crunch by Theo

Bean-to-bar chocolate maker Theo has come out with two bars for Valentine’s Day, as different as sour cherries can be from hot cinnamon. You could easily eat lots of the My Cherry Baby bar, which sets the tang of dried sour cherry against creamy chocolate milk. The Cinnamon Love Crunch bar with its spicy cinnamon and dark chocolate combination is better in small doses, because it is so spicy, but if you liked Red Hots growing up, you’ll love it.

Bean-to-bar chocolate maker Theo has come out with two bars for Valentine’s Day, as different as sour cherries can be from hot cinnamon. You could easily eat lots of the My Cherry Baby bar, which sets the tang of dried sour cherry against creamy chocolate milk. The Cinnamon Love Crunch bar with its spicy cinnamon and dark chocolate combination is better in small doses, because it is so spicy, but if you liked Red Hots growing up, you’ll love it.

$4 each. $8 for a two-bar bundle. TheoChocolate.com

$4 each. $8 for a two-bar bundle. TheoChocolate.com


Dining

D5 February 6–12, 2015

www.TheEpochTimes.com

Foodie Bites

miss KOREA

EVAN SUNG

barbecue

EVAN SUNG

Experience Firsthand the Romantic Life of Korean Dynasty Dirt Candy.

Carrot Meringue Pie with sour cream ice cream.

Dirt Candy Opens on the Lower East Side Amanda Cohen’s awaited Dirt Candy reopened this week in a new larger 60-seat spot on the Lower East Side. Expect old favorites from the original location, as well as new dishes. The menu features Sizzling Brussels Sprout Tacos, accompanied by smoked avocado, pickled red onion, salsa verde, crispy Brussels sprout leaves, tortilla strips, jalapeùos, and crema; Grilled and Smoked Broccoli Dogs with Broccoli ’kraut and mustard barbecue sauce; Onion Chocolate Tart with smoked almond ice cream; and Carrot Meringue Pie with sour cream ice cream. Dirt Candy becomes one of four restaurants in New York City to do away with tipping entirely, providing staff with living wages above the state minimum.

Mapo Eggplant with Baby Bok Choi, Baby Pea Shoots, and Eggplant Sformata.

Dirt Candy 86 Allen St. (at Broome Street) 212-228-7732 DirtCandyNYC.com

EVAN SUNG

"(' "% & '"# (! +( "" & (' !' "% ! "+ "(%' ( & ! "' + % !' ! &' ! ' ) ( & ! & ! !' % "% & !& "! ' &' ! ! % ""%&

COURTESY OF TALDE JERSEY CITY

COURTESY OF CARRINO PROVISIONS

212-594-4963 , ' * "% ,***

TALDE Jersey City.

&& "% $ "

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Carrino Provisions.

TALDE Comes to Jersey City Chef Dale Talde and partners David Massoni and John Bush are bringing TALDE’s cooking to Jersey City. The trio have partnered with HGTV’s “Kitchen Cousins� Anthony Carrino and John Colaneri. Signature dishes from TALDE Brooklyn include Crispy Oyster-Bacon Pad Thai. There will also be new dim sum like Mc Bao with char sui boneless ribs and pickles and robata dishes like the Skewered Lobster Tail with yuzu koshu brown butter. In addition, Carrino Provisions, an Italian market and osteria where TALDE offers brunch, lunch, and dinner menus, is now also open.

TALDE Jersey City 8 Erie St. (between Bay and 1st Street) Jersey City, NJ 201-630-0077 TaldeJerseyCity.com Carrino Provisions 8 Erie St. Jersey City, NJ 973-988-2836 CarrinoProvisions.com

Any Roast. Any Brew. Always the way you want it.

OUR COFFEE IS CRAFTED FROM

COURTESY OF CASABLANCA

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.

Casablanca to Open on Feb. 12 After opening Long Island’s first hookah lounge, and a hookah supply wholesale business, 30-yearold entrepreneur Amar Patel has made his jump to Manhattan. Casablanca is a Moroccan restaurant and hookah lounge in Alphabet City. Upstairs diners can partake of the Moroccan menu while the underground lounge Fes Down is downstairs. Chef Wesley Wobles (formerly of Porters New York,

Casablanca, in Alphabet City.

CafĂŠ del Mar, and Sugar Hill Bistro) offers a menu with Moroccan flavors, including zucchini cakes with lemon yogurt sauce, and merguez and vegetable stew with poached egg. Opening Feb. 12. Casablanca 189 E. Third St. 212-982-3838

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.

Try our amazing Açaí super-food bowls!

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.


Dining

D6 February 6–12, 2015

www.TheEpochTimes.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES

a secret pie ( ofAndTurkish origin )

PIZZA

&

Healthy Natural Homemade, All Natural Broth % Truly No MSG % Natural Umami Flavors % Noodles Made in Collaboration with Ippudo NYC % Vegan Options %

by the People, for the People By Channaly Philipp Epoch Times Staff

HINATA RAMEN

HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) # 212.355.2974

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

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

Black Sea Pie at East Village Pizza & Kebabs.

On a cold winter evening, I unlocked some golden secrets of pizza making. I was speaking—over pizza, what else—to Frank Kabatas, the man behind East Village Pizza, which has been going strong since the Dutch were in charge. I exaggerate. But still, since 1997, nearly 18 years, a lifetime in restaurant longevity. Kabatas was so enthusiastic about pizza making that he would divulge a technique and then catch himself: that’s off the record, he said. These secrets go back to a pizzeria where Kabatas worked as a student, on West Third and MacDougal. It’s long gone now, but the owner, a 65-year-old Italian man, showed Kabatas the Neapolitan secrets of his craft. “Showed” is right— Kabatas spoke such little English at that time, that it was all through sign language, he said. Pizza Now for the pizza: it’s made with all real ingredients that you can pronounce, for one thing. Surprising as it may sound, it’s not something to be taken for granted. For example, either you can make a good dough, or you can use additives to keep it pliable for days, Kabatas explained. There are the usual suspects like Margherita, but also some surprising ones: the first one that caught my eye was the one with pepperoni and thin-sliced jalapeños. “It’s strangely becoming one of the more popular pizzas,” Kabatas said. After a tasting I would say, not so strange, after all. The list of pizzas and toppings comes largely inspired— and certainly tested—by customers, a menu by the people, for the people in a way. Kabatas spends about a solid two hours a day getting direct feedback from customers. “You can make a gold pizza,” but if you don’t know what your customers want, you can’t sell it, he added. The lasagna pizza, too, was

Besides classics like the Margherita, the pizzas also feature unusual toppings like pepperoni and jalapeño.

first made at the behest of a customer. It turned into a house favorite. One of my favorite slices was the eggplant pizza, made with fresh eggplant, sliced and fried ($16 for 16-inch; $19 for 18-inch). You can’t go wrong with fried eggplant. It’s fragrant, nutty, and creamy. Pizza by the slice runs from $2.50 to $4. Turkish Delights The real secrets here, though, are Turkish. The Black Sea Pie, known only to insiders, ought to make East Village Pizza a destination. Adapted from Kabatas’s home village in a rainy region of Turkey abutting the Black Sea, it’s worth waiting for. That’s because it is made from scratch and never reheated, unlike a slice of pizza. It’s baked a little differently from the pizza on-premises, though Kabatas won’t tell how. Oblong-shaped, the pie consists of an addictive golden crust—neither too much nor too little it seems—with a variety of toppings. The original includes diced

tomatoes and bell peppers— seasoned with spices—along with cheese, Turkish pastrami, and salami ($11). But you can also ask for whatever you like on it. I also had a vegetable one, with nothing more than tomatoes, red and green bell peppers, and cheese, and it was supremely satisfying ($10). I don’t know what it was about it—maybe the shape, I’m not a physicist—that seemed to keep all parts crunchy—or the way it was cut on the bias—so it never became saggy the way that the tapered end of a pizza slice sometimes does. Another surprise was the grilled chicken salad ($11 small; $13 large). The chicken is actually grilled kebabs and delicious (a specialty of Kabatas’s brother, Mel). They’re set over a perfectly dressed salad made to order and tastes super fresh. Both Kabatas and his brother have a fair amount of obsession keeping tabs on all aspect of pizza making (Kabatas by day, his brother by night—the pizza spot is open till 5 a.m.) as well as customers’ wants. It’s an obsession that benefits us all.

East Village Pizza & Kebabs 145 First Ave. (at East Ninth Street) 212-529-4545 EastVillagePizza.net Hours Daily 11 a.m.–5 a.m.

RECOMMENDATIONS Fresh eggplant pizza Pepperoni and jalapeño pizza Buffalo chicken pizza Black Sea Pie, vegetarian or original Grilled chicken salad

Roasted Eggplant, Zucchini & Olives Pizza

“The wood fired oven along with the homemade cheese just can’t be beat. ” PM

“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB

PIZZA LOVE 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

East Village Pizza at the corner of East Ninth Street and First Avenue. Grilled chicken salad.


Dining

D7 February 6–12, 2015

www.TheEpochTimes.com

For Valentine’s Day

Contemporary Thai street food

Gifts Are Just the Beginning Here is how to win over your sweetheart with food By Channaly Philipp Epoch Times Sta COURTESY OF S26

A Dish That’s Won Over My Sweetheart: The dish I prepared to win over my sweetheart was one of the first meals I ever made him when we first started dating. I proudly prepared him my nonna’s Gnocchi di Patate (potato gnocchi) with rich, slow-cooked pork shoulder ragout finished with fresh goat cheese. The second course was a beautiful and simple locally raised Bistecca alla Fiorentina, and I ended the meal with something not many have ever even heard of: gnocchi dolci (sweet gnocchi)! I had him lock stock and barrel after that! A Must-Have Ingredient for a HomeCooked Valentine’s Day Dinner: Honestly, the most important thing when cooking your Valentine’s Day meal would simply be to use the fresh, high-quality ingredients available to you. When you have a great bottle of wine, some freshly

MARISA MAY CO-OWNER, SD26

COURTESY OF EATALY

NICOLETTA GRIPPO EXECUTIVE CHEF LA SCUOLA DI EATALY NEW YORK (Eataly’s cooking school)

NoodiesNYC.com 830 9th Ave Btw. 54th & 55th Street • 646-669-7828

shucked oysters, and a simple and beautiful plate of pasta, you can’t go wrong. Whatever fish or meat you add alongside that will only up the ante—and of course, not to be cheesy, but a little chocolate to end the meal has always been well received! Recommended Valentine’s Day Dish at Eataly: I’m going to recommend a dessert! “Cuoricinoâ€? is a special heart-shaped dessert that will be available in all of the restaurants at Eataly on Valentine’s Day. It’s made with white chocolate Bavarian cream with a raspberry gelĂŠe. COURTESY OF EATALY

A Dish That’s Won Over My Sweetheart: Spaghetti Cacio e Pepe. The first time my now husband Leonardo Metalli came to visit me in NYC from Rome, I made this for our first meal together in my home. I thought a dish with pepper would be exciting and is an aphrodisiac. I like to spice things up and I thought it would be romantic, too. I was nervous because Leonardo is a 10th-generation Roman from Rome, Italy, and he is definitely an expert on eating Spaghetti Cacio e Pepe living in Rome his whole life since it’s the most famous Roman dish. Also, since Leonardo is a TV journalist on RAI Italian Television (TG1) he could have publicly shamed my Spaghetti Cacio e Pepe but he loved it and we just got married last month! A Must-Have Ingredient for a HomeCooked Valentine’s Day Dinner: Red hot Italian peperoncino! Recommended Valentine’s Day Dish at SD26: Candele Pasta (long candle-shaped pasta) with spicy ‘Nduja sauce with peppers. It’s a spicy, exciting, romantic, and aphrodisiac-filled pasta dish! ($14 for half portion, $22 for full portion).

I thought a dish with pepper would be exciting and is an aphrodisiac. Marisa May, co-owner, SD26

COURTESY OF AWADH

GAURAV ANAND EXECUTIVE CHEF AND OWNER AWADH A Dish That’s Won Over My Sweetheart: Kofta Dilnaaz. My wife’s tastes aren’t simple so this was the one dish I could whip up that I knew would please her. It’s complicated yet homey. The name is Kofta Dilnaaz (cheese dumplings in a really rich gravy) and “dil� in Hindi means “heart.�

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

Eataly’s Cuoricino, a dessert of white chocolate Bavarian cream with a raspberry gelÊe.

CEDRIC ANGELES

MARC MURPHY EXECUTIVE CHEF AND OWNER LANDMARC AND DITCH PLAINS

A Dish That’s Won Over My Sweetheart: Early on in our relationship, my wife and I rented an apartment in Paris for a month. Her parents were celebrating their 25th wedding anniversary and came to visit. I celebrated by making the perfect roast chicken with roasted vegetables and potatoes. They all absolutely loved it. Twelve years later it’s still one of my wife’s favorite dishes! A Must-Have Ingredient for a HomeCooked Valentine’s Day Dinner: Well you really can’t go wrong with a bottle of champagne, but if I had to pick an ingredient I would say caviar because it’s impressive and you can never mess it up! Recommended Valentine’s Day Dish at Landmarc or Ditch Plains: At my restaurant Landmarc, we’re offer-

So this was food from my heart and it won her over—on the night I proposed to her! Koftas in one hand, her dog, and ring in the other. It was a winning combination! A Must-Have Ingredient for a Home-Cooked Valentine’s Day Dinner: Anything that is luxurious and romantic. And for me, especially when it comes to cooking Indian food, that ingredient is rosewater. It’s very flavorful and of course, who doesn’t want to smell roses on Valentine’s Day! Rosewater’s subtle flavor and aroma lightens up any dish. My favorite dish in which to incorporate rosewater is Biryani, as well as Gulab Jamun for dessert [dumplings made with thickened milk soaked in rosewater syrup]. Recommended Valentine’s Day Dish at Awadh: I would recommend all the slow cooked dishes (prepared with the Awadhi region of India’s “dum pukht� technique) especially the Lagan Ki Raan (tender leg of lamb), Nali Ki Nihari (lamb shanks simmered in an aromatic stock), and Khaas Korma (chicken tikka with cashews and saffron gravy). They are a labor of love, as

The Sauces Make the Difference

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! 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

ing some delicious specials for Valentine’s Day at both Tribeca and Time Warner Center. I love starting any meal with oysters, and for the main course, I’m really loving the roasted turbot with leeks fondue and fingerling potatoes. It’s a great combination—decadent but not too filling.

it takes a really long time to prepare these dishes. They actually remind me of relationships—you need to nurture them. They are also luxurious, smooth, and were the meals of the nawabs (kings), which is how you should make your significant other feel on Valentine’s Day—like royalty! MAIKE PAUL

Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.

Pizza Suprema was voted the best. *

AS SEEN ON: The Wall Street Journal, Good Day New York, and Daily News. Come and try for yourself. We are just beside Madison Square Garden. Since 1964.

Pizza Suprema 413 8th Ave,

(off SW corner of 31st St)

New York, NY 10001 (212)594-8939

Nali Ki Nihari Lamb Shank.

Awarded

One of the 10

BEST PIZZAS IN NYC

*Slice Harvester 2011, selected for the plain slice.


Dining

D8 February 6–12, 2015

www.TheEpochTimes.com MATTHEW MEAD/AP PHOTO

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

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

Mussels in Dijon-Orange Sauce With Arugula.

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Katsu & Sake

Discover a Hidden Gem in K-Town Signature dishes you won’t find in other Japanese restaurants

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-

A Little Wine, Butter Transform Mussels Into Romantic Meal By Alison Ladman

L

ooking for something fast, easy and a little romantic to cook with your partner this Valentine’s Day? Consider mussels. With a pleasantly briny flavor, mussels pair well with clean, simple flavors, such as fresh herbs with melted butter and lightly cooked onions or leeks, or a sauce made from white wine, heavy cream, and garlic. But they also can stand up to more robust partners, such as basil pesto or spicy tomato sauces. However you dress your mussels, they are a breeze to prepare. Start by washing them under cold water. Next, pull out the “beards,� the fibrous strips that stick out from the shells. Meanwhile, in a large pot combine 1/4 inch or so of white wine with a generous few tablespoons

Mussels in Dijon-Orange Sauce With Arugula

8 2 pounds mussels 8 1 cup white wine

Best of 2011 Chosen by Groupon Covered by Zagat, Timeout New York tripadvisor, Urbanspoon

8 2 cloves garlic, minced 8 1/4 cup chopped shallot 8 Zest and juice of 1 orange 8 1 tablespoon Dijon mustard 8 1/2 teaspoon ground black pepper 8 3 tablespoons butter

28 W 32nd Street New York, NY 10001

212.736.5393

24 Hours www.hanamichinyc.com

From The Associated Press

RECIPE

Prep and cooking time: 30 minutes Makes 2 servings

Tonkatsu Ramen

of melted butter. Bring to a simmer, then add the mussels, cover and cook, shaking the pan frequently, for 3 to 4 minutes, or until the mussels have opened. Be sure to check on the mussels during cooking. As they open, use a slotted spoon to remove them and set aside while the remaining mussels cook. This prevents those that open first from overcooking. Don’t feel like getting fancy with a sauce? The juices left in the pan make a delicious one. Add some fresh herbs and a splash of lemon juice, and then pour it over the mussels in serving bowls. But since this is Valentine’s Day, maybe you do want to get more creative. So we’ve come up with a delicious—but still simple—variation on this basic recipe.

8 2 tablespoons chopped fresh chives 8 2 tablespoons chopped fresh parsley 8 2 cups packed baby arugula or watercress 8 1 red chili, thinly sliced (optional) 8 Crusty bread, to serve

Scrub the mussels with a coarse brush and remove the beards. Rinse thoroughly. In a large pot over medium heat, combine the wine, garlic, shallots, orange zest and juice, mustard, and black pepper. Bring to a simmer, cover, and cook for about 5 minutes, or until the shallot is tender and the wine is fragrant. Add the mussels and cover, cooking over medium heat for 5 to 6 minutes, or until the mussels open up. Remove the mussels as they open, discarding any that don’t. Stir in the butter until melted, then divide between 2 serving bowls. Top with chives, parsley, arugula, and chili slices, if using. Serve hot with hunks of crusty bread. Nutrition information per serving: 400 calories; 180 calories from fat (45 percent of total calories); 20 g fat (11 g saturated; 0.5 g trans fats); 80 mg cholesterol; 19 g carbohydrate; 2 g fiber; 6 g sugar; 16 g protein; 520 mg sodium.


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