SAMIRA BOUAOU/EPOCH TIMES
D1 Aug. 28–Sept. 3, 2015
Battman Begins on
D4 Grilled skewers of beef balls, pork balls, fish balls, and chicken liver. Two of the 14 different types of somtums (papaya salad).
Yum Pu Dong, a spicy salad with preserved blue crab. Sticky rice is traditionally eaten with Esan dishes. Esan Sausage, with peanuts, ginger, and Thai bird’s eye chilies.
Fiery and sweet chili sauce. It hurts so good. Fried Cornish hen.
Esanation’s
Grilled sticky rice on a stick. Mmm.
FUNKTASTIC Thai t Esanation, the food is not for shy palates. In the northeast corner of Thailand, where rice paddies carve out the plains between periods of droughts and floods, flavors are bold, rustic, and deep. The region is called Esan. See Funktastic on D2
An assortment of fiery dishes straight out of Hell’s Kitchen at Esanation. For an experience true to Thai tradition, eat family style.
EXCLUSIVE Come and dine at Sushi Zen as Chef Takashi Yamamoto takes over the kitchen with a special 2-week Kaiseki menu.* Chef Yamamoto is the former head chef at the Japanese Consulate in New York.
108 West 44th Street, New York (212) 302-0707
YAMAMOTO Aug. 24 through Sept. 4 Lunch $45 set menu Dinner $110 Kaiseki style menu
Limited seating available. For reservations please email us at events@sushizen-ny.com or call us on 212-302-0707 and mention “special event.” *Chef Suzuki and the sushi chefs will not be present during the event.
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August 28–September 3, 2015 www.EpochTaste.com
Deliciously Sponsored
Whole Cornish Hen served with an addictively fiery sauce.
The bar at Esanation.
Esanation’s
FUNKTASTIC Thai Funktastic continued from D1 It’s almost as if the scorching heat concentrates all those flavors, then flood-like, unleashes them onto your tongue, swirling them to the back of the mouth and the throat for the full punch. In the quartet of Thai flavors—salty, sour, sweet, and hot—there are no mild notes in Esan. Salty is not just salty, for example. It’s a saltiness rendered complex and deep by the prevalent use of “pla ra,” a fermented fish paste made of small fish belonging to the anchovy family. Even in Thailand, the heat levels in Esan are known to be through the roof. Marry these with the rounded sweetness of palm sugar, and the citrusy flavors of lemongrass and lime, and get ready for a cascade of flavors. Esanation, which opened about a month ago in Hell’s Kitchen, is the newest restaurant in the city to offer cuisine from the Esan region of Thailand. The Thai clientele is a giveaway of its authenticity. Most are there because they’ve followed chef Wanlapha Techama. Techama, the executive chef and partner, was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year. She now plies her trade at Esanation, where at 69, she works seven days a week, making “somtum,” the papaya salad from Esan that can now be found all over Thailand, and is ubiquitous on Thai restaurant menus in
Obsessive Attention to Detail T
he single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to introduce unsurpassed sushi and sashimi to New Yorkers. Since the first day we opened our doors in 1976, we have been a sushi specialty restaurant. This has helped us maintain our focus on sushi and excel at the one thing that mattered most.
Over three decades later, our mission remains unchanged. Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice. The fragrance of freshly ground wasabi. The freshest fish from around the globe. Please come by for lunch or dinner and let us show you what real sushi is like.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btw madison & 5th Ave.) Grilled Beef.
Esanation
750 Ninth Ave. (between 50th & 51st streets) 212-315-0555 212-315-0455 Esanation.com Hours Monday–Thursday noon–10:30 p.m. Friday & Saturday noon–11:30 p.m. Sunday noon–10:30 p.m.
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August 28–September 3, 2015 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
The spicy broth delivers a straight punch to the throat!
The vibe at Esanation in Hell’s Kitchen is modern and lively.
Yum Pu Dong, a spicy salad with preserved blue crab.
Gang Om soup, with pumpkin, Thai eggplant, long beans, and in this version, bone-in catfish. Wanlapha Techama prepares somtum (papaya salad) with a traditional wooden mortar and pestle. Esanation offers 14 types of somtums. the United States. At most restaurants in the United States, you would find just one somtum dish, but at Esanation there is a glorious selection of 14 somtums. As in Thailand, you can order the papaya salad according to your preferred heat level by indicating how many chilies you’d like. A twoor three- chili papaya salad is about normal for most average non-Thai palates. Techama, who grew up in Esan, which is also known for its spicy food, takes “10 and over,” she said. In the kitchen, Techama pounds the papaya salad and its ingredients in a wooden mortar and pestle—the traditional way—crushing and bruising the ingredients, releasing their aromas. The last touch is a squeeze of lime juice, with a wedge of lime then thrown in for good measure. Techama is known for her Somtum Kapi ($11.95), a delicious, funky papaya salad with dried shrimp, Thai eggplant, and shrimp paste. Too often dried shrimp are left out at many Thai restaurants, but they are essential, adding texture and flavor. Other somtums include Somtum Thai Kai Kem, ($11.95) with the addition of salt preserved egg, giving the somtum creaminess and balancing the heat with saltiness. The Somtum Talay is a substantial meal in itself, with shrimp, squid, mussels, and tilapia ($16.95). Preserved blue crab, an ingredient prevalent in Esan, also makes its way into numerous somtums. If you want to eat as in Esan, order sticky rice and eat with your hand, using the sticky rice to grab food (yes, with the somtum, too!). The Thai Table In a Thai dish, tastes play with (or against) each other—salty, spicy, sweet, hot, sour. But on the Thai table, so do the dishes. So order a salad (a somtum or a spicy salad), some grilled meats, maybe something fried, and get ready to share. Grilled skewers of beef, pork, or fish balls are freshly made, with a slightly bouncy texture ($2.95 each), with a sweet spicy sauce of tamarind, sugar, garlic, and chili. Whole Cornish Hen ($14.95), fried to a golden crispiness, is accompanied by the most addictive dipping sauce—the mix of tamarind, palm sugar, toasted rice powder, and chili powder keeps you going back for more. Other specialties of the Esan repertoire include the Esan Pork Sausage ($9.95), served with small helpings of peanuts, Thai bird’s
PRIME STEAKS. LEGENDARY SERVICE. Fine Wine • Private Dining • Exceptional Menu
Partner and executive chef Wanlapha Techama. She was previously sous chef at Zabb Elee and was responsible for its Esan specialties when it received a Michelin star last year. eye chilies, ginger, and garlic—how much and which are up to you—and eaten with sticky rice. Another, the fried Sun-Dried Beef ($9.95), is a concentrated pop of beef flavor, served alongside a sriracha dipping sauce. One dish not to be missed for adventurous eaters is the Gang Om soup. It pulls a straight punch to the throat—a spicy salvo of successive layers of salty funkiness mingling with citrusy notes from the lemongrass and kaffir lime leaves. Thai eggplant, long beans, Napa cabbage, pumpkins, and saw leaf complete the soup, though the protein (chicken, tofu, veggie duck, bone-in catfish, or tilapia fillet) is up to the diner ($12.95–14.95). Esanation draws the line when it comes to some Esan specialties though—there are no dishes with crickets, or ant eggs, or congealed pig’s blood on this menu. (Who knows, that might be for Esanation 2.0.) Still, there is plenty awaiting adventurous eaters. For those yearning for more familiar fare, the Street Food section of the menu offers more dishes including Pad Thai ($7.95–8.95) and Tom Yum Noodle Soup ($8.95). The Yentafo Noodle soup ($10.95), which is hard to find in the city, is an authentic standout with its mix of flat rice noodles, morning glory, tofu, fish balls, and other seafood. It’s quite mild, with a pinkish hue derived from pickled bean curd. Esanation offers lunch specials Monday– Friday, noon–4 p.m.
Morton’s World Trade Center
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
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August 28–September 3, 2015 www.EpochTaste.com OSTILL/ISTOCK CAMERA MAN SILHOUETTE; PASHA18/ISTOCK CAMERA ICON; FOURLEAFLOVER/ISTOCK COMIC CLIP ART; ROB COUNTS/EPOCH TIMES ILLUSTRATION
Fabulous conversations with fabulous people
We’re talking with: Alan ‘Battman’ Batt
H oly s Food Photos
Occupations: Photographer (has photographed dishes for acclaimed chefs including Alain Ducasse, Jean-Georges Vongerichten, Daniel Boulud, Thomas Keller, and David Chang); publisher
u s o i c i l e D
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Home: Manhattan
Sn a SSnnaapp!! Sn a p!
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By Annie Wu | Epoch Times Staff Epoch Times: How did you get your start as a food photographer? Alan Batt: I never wanted to be a photographer. And I’m not a foodie. So it’s really weird that I’m taking pictures of food, two things that were never on my radar. Originally, I wanted to be a musician, but I couldn’t stay up late. I’m a morning person, and that doesn't work, unless you want to play breakfast in the hotel lobby. I went to work for my father, who manufactured sweaters. And I hated it. So I left and went to work for a friend of mine who had an auto body shop. I was sanding cars. I hated that even more. Then, I moved out to California. My cousin got me an interview with Mattel toys, as a salesman. [Eventually] I was an independent rep.—I was selling a lot of other things, magnets, puzzles, greeting cards. I decided to make my own cards because I didn’t like being a salesman. For three years, I tried and tried, I had the license for Betty Boop, but that was before Betty Boop was hot. The cards were beautiful, but no one wanted them. I was having a hard time, so I thought, gee, maybe I’ll take some pictures of New York and put them on greeting cards. That’s how it all came about. I had a camera just like everybody else, I wasn’t a photographer. My first pictures were absolutely horrible. The composition was perfect, that’s what saves me, but the lighting was … I still have the pictures, I look at them, and I can’t believe anybody bought these cards. I learned a lot just by making all these terrible mistakes and then for 25 years, I did greetings cards. I had no competition. Everybody did postcards, I was the only one taking pictures of New York and putting them on cards. I had no stress, no debt. I didn’t make millions but I made enough. Then 9/11 came, the Internet came, and all my stores went out of business. Whereas I used to have a hundred customers, I have one left. So, after 25 years of taking pictures of the Empire State Building, how many different ways can you take pictures of the Empire State
I never wanted to be a photographer. And I’m not a foodie. So it’s really weird that I’m taking pictures of food. Alan ‘Battman’ Batt
PETR SVAB/EPOCH TIMES
“I have interns, I tell them, you’re not going to learn much from me; I hardly use any equipment, I take a picture in three seconds.”
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building? So I thought, I got to do something else; maybe I’ll do food. I can’t remember exactly why, but I think I ate at an expensive restaurant, and I thought, wow, that’s amazing what they can do with food. I said I’ll take some pictures. So I went to Tribeca Grill, that was my first, I brought my studio lights with me, with umbrellas, it weighed 50 pounds. It was crazy. It was a really uncomfortable spot, I did it on the bar because there were some wine bottles there, but it came out really nice. So that’s how it started. Epoch Times: How did you get all these chefs to work with you? Battman: I’m not a very business-like person, I’m not very meticulous, I’m not a pain in the neck. When I take pictures, I’m the fastest photographer in the business. No one takes pictures as fast as I do. With food also, I think that the chefs are kind of glad that they don’t have to talk about food. When I come, it’s short, it’s sweet, and I’m always respectful. And I think they like that. I’m not burdening, and when I come to take a picture, it’s not a whole day thing. And the pictures are good. Epoch Times: What equipment do you use? Battman: I got three of those [portable LED lights], and the tripod, and my pictures have been better than ever. This is it, my whole setup, I put it in my backpack, and I’m good to go. The reason I can shoot so quickly is because my setup is like nothing. [In] a lot of food pictures, this is in focus, and the rest is blurry. It looks very nice and artsy, but I always felt like, don’t you want to see what’s on the plate? I shoot at f/22 or f/29 [aperture size] with everything. I use 100 mm lens when I shoot food all the time. I just like the perspective. The only problem is, I get to a job, and they want me to take the whole table. I have to get to the other side of the restaurant to get the whole table, because the lens is too long.
PETR SVAB/EPOCH TIMES
Photographer Alan Batt, better known as “Battman.” “Since I was a kid my friends called me Battman,” he said. “Some people don’t even know my name.”
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August 28–September 3, 2015 www.EpochTaste.com COURTESY OF BATTMAN
Epoch Times: How do you compose your photos? Battman: Composition is really hard. If you go to class, they say if you put a person in the picture, it’ll make it more interesting. I think it’s really hard to teach composition. It’s either you see it, or you don’t see it. Lighting, anybody can learn. I just look at it and any second, I can tell you what’s the good side. I’m lucky in that I can look at something, and right away, I know this is good or no good. I have interns, I tell them, you’re not going to learn much from me; I hardly use any equipment, I take a picture in three seconds. It’s just looking at it. I don’t think I’m anybody special. The dish they give me most of the time is beautiful, I don’t use a stylist or anything. It just comes out, I don’t know why. If you tell me that I’m a great flute player, I played a long time, I practiced a long time and I took lessons, I can take credit for that a lot easier than my photography. I didn’t do it, I just took the picture. Epoch Times: Do you remember any tough shoots? Battman: I remember I was shooting in Ellen’s Stardust Diner in Times Square. This was several years ago. There was no place to shoot it because it was so packed. So we shot it in the bathroom, on a chair, next to the toilet. It was diďŹƒcult because of the close proximity. I guess the hardest time is when the food really looks lousy. How do you make it look good? Having shadows on it has helped a lot. When it looks bad and it’s flat. You put some shadows in it, and hey, it doesn’t look so bad. Or when you don’t bring the right equipment. Or I got to one job and I didn’t have my camera. When I got there, I went, “Listen, you know what, I forgot one little thing. I’ll be right back.â€? I never told them that I forgot the camera. Epoch Times: What are your tips for amateur food photographers? Battman: To start o, if you don’t know lighting, just go over to the window, put it by the window, have the window by the side, take a menu, or a plate, just to fill in the shadows a little—I used to take a piece of tin foil. Always have a tripod. No matter what it is, use a tripod. It’s a pain in the neck [using a tripod], but every time, the picture will be really sharp. It doesn’t have to be complicated or thought out. The more you learn, the more you feel you have to use. Epoch Times: What’s your favorite thing to eat? Battman: Quarter-pounder with cheese, fries, and a Coke. I don’t eat it very often, but once every two months, I can’t wait. My favorite Italian food is gnocchi. I’m really not that fussy. It’s funny because my wife likes to eat at fancy restaurants. And I’ll eat there and it tastes great, but I don’t remember what I ate. I have no idea what I ate. The next day, “what’d you eat?â€? I don’t know. Epoch Times: You started a school to train line cooks. How did you get the idea? Battman: I was sitting with Jean-Georges one day, maybe six months ago, we were talking about the kids coming out of culinary school, after paying $40,000 [for tuition], they don’t want to make $9 an hour as a line cook. He said, “I need line cooks! I need line cooks!â€? And I got up the next morning at 3:30, and said, I could do this! So I started a line cook school. It’s been doing really well. We had four classes, it’s two weeks. It’s at the Food and Finance School because they have these really great kitchens. It’s all unemployed people. We filled 22 spots in June and put them in 22 restaurants. There’s a lot of unemployed people that want to learn. They’re so much appreciative. They’re just happy to be there. We start again on September 14. It’s mostly attitude. It’s not a hard job, it’s very monotonous. For 10 hours a day, you’re cutting potatoes. But that doesn’t last long. You do some cooking. It’s hot as hell, and the pay is crappy. But if you want to be there, they’re learning something. Anyone can learn how to cut. You have to want to be there. It’s a weird kind of business. It’s either you love it or you hate it. And if you love it, you don’t care how much you have to work. It’s like a family working in the kitchen, because everybody has to work together. That becomes your life. Epoch Times: You had quite a meandering and unexpected road to becoming a food photographer. Any advice for people who are still figuring out what to do with their careers? Battman: When I grew up, you went to work for your father. That was it. You didn’t have all these choices. I don’t know if I have that much advice for young people, except to stay focused and to stay o your phone. Really. You have to do things with your brain, otherwise you forget and you get lazy. If you want to be a photographer, go for it. It’s not going to be easy, there’s not going to be that much work. There are so many photographers out there, and you have to know somebody.
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!
Coconut Sponge Cake by chef Jasmine Bojic at Tavern on the Green.
Momokawa Prix Fixe Menu
COURTESY OF BATTMAN
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.) —
Lemon Meringue and Praline by chef Robert Truitt at Ai Fiori. COURTESY OF BATTMAN
Katsu & Sake
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Signature dishes you won’t find in other Japanese restaurants
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Discover the Hidden Gem in K-Town
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Some of Battman’s favorite shots were taken on the floor. Photos taken at 1. RM (now closed); 2. Gilt (now closed); 3. Union Square Cafe; 4. Restaurant Daniel (on the men’s bathroom floor); 5. Restaurant Daniel (on the women’s bathroom floor); and 6. Tru (in Chicago).
The most special 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!
Tonkatsu Ramen
Pork Katsu
“This is one of my favorite spots in K-town� – Zagat-
28 W 32nd Street, New York, NY 10001
212.736.5393 24 Hours Open www.hanamichinyc.com
COURTESY OF BATTMAN
Celebrate with Us May Wah Vegetarian Market 20th Anniversary
Diver Scallops With Spring Peas and Clams by chef Charlie Trotter. COURTESY OF BATTMAN
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August 28–September 3, 2015 www.EpochTaste.com COURTESY OF WILD TURKEY
Drinks, cocktails, the works
Whiskeys What to Try Now
COURTESY OF WILD TURKEY
Master distillers father-and-son Eddie (L) and Jimmy Russell of Wild Turkey.
By Channaly Philipp | Epoch Times Staff Ever since Joel Lee Kulp had his first taste of Booker’s Bourbon, he’s been hooked on whiskey. At his Williamsburg bar Grand Ferry Tavern, he now presides over an extensive whiskey collection—to the count of over 70 labels. The tavern also carries three barrels of whiskey exclusively sourced for it, Russell’s Reserve Barrel 2308 (2015), Russell’s Reserve Barrel 69 (2014), and Elmer T. Lee bourbon (2013). Below, Kulp weighs in with his whiskey recommendations, his own personal favorites, and what foods to best enjoy whiskey with.
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For the New Enthusiast Strictly speaking American whiskey, I’d recommend venturing into rye and bourbon. Sazerac is a fantastic 90-proof flagship rye from Bualo Trace Distillery. For bourbon, perhaps start o soft and wheated, like Old Weller (also from Bualo Trace Distillery) or Maker’s Mark.
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Wild Turkey’s Russell’s Reserve Single Barrel Kentucky Bourbon. COURTESY OF SAZERAC
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Win Dinner at Laut
At Grand Ferry Tavern in Williamsburg, owner Joel Lee Kulp stocks more than 70 labels of whiskey.
For the Seasoned Whiskey Drinker Something big and bold like Wild Turkey’s Russell’s Reserve series or Colonel Taylor series from Bualo Trace Distillery. A personal favorite rye that is definitely not for everyone is from Anchor Distilling in San Francisco—Old Potrero 18th Century Rye Whiskey. 100% rye, aged in uncharred barrels and bottled at well over 100-proof, she is a contemplative, spicy beast. Personal Favorites Wild Turkey Rare Breed is my consistent go-to bourbon. If we are talking rye, I’m a huge fan of Sazerac 18 year—when you can find it! Jura is bringing some exciting things out of their tiny Scottish isle. We actually collaborated on their “Jura Brooklynâ€? bottling! While I don’t drink that much Irish whiskey, I’m very excited about a new label called Kinahan’s that is wonderful! The Perfect Food Accompaniment If I’m drinking whiskey with food, there will definitely be some water and/or ice involved. I recently shared an entire bottle of Wild Turkey Rare Breed with master distillers Jimmy and Eddie Russell over Wild Mushroom Shepherd’s Pies and Grand Ferry Burgers at Grand Ferry Tavern! Bold, earthy flavors like mushrooms and dry-aged, grass-fed beef are perfect accompaniments to good bourbon. And yes, a good Irish whiskey like Redbreast 12-year Cask Strength actually is the perfect pairing with corned beef. MICHAEL TULIPAN
The Grand Ferry Burger from Williamsburg’s Grand Ferry Tavern.
Laut is Malaysian, Singaporean, Thai food, located at 15 E. 17th St.
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Grand Ferry Tavern’s Shepherd’s Pie.
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August 28–September 3, 2015 www.EpochTaste.com Openings around town COURTESY OF JAMS
Are You a Smart Restaurant Owner?
Jams Pizzette, with pesto, goat cheese, mozzarella, squash blossom, and cherry tomato.
Jams
COURTESY OF JAMS
Chef Jonathan Waxman, often credited as the pioneer who brought the style of California cuisine to New York City, is resurrecting Jams, his 1980s restaurant that started it all. The new Jams is now located within the chic 1 Hotel at Central Park. Waxman will focus on fusing French, Italian, and Asian culinary techniques while still abiding to his original philosophy of using local ingredients. Dishes on the menu include Swordfish with sauce Romesco and long beans, Jams Pancakes with red pepper, which comes topped with smoked salmon, corn sauce, crème fraîche and caviar, and an update on one of the most popular dishes from the original restaurant’s menu, Jams Chicken with tarragon butter and Jams potatoes. GUILLAUME GAUDET
Petite Cocotte
110 Thompson St. (between Prince & Spring streets) 212-965-9101 Cocotte.nyc
A new restaurant opens every day in New York City,
HOW DO YOU STAND OUT?
Jams
Located at the 1 Hotel Central Park 1414 Sixth Ave. 212-703-2007 JamsRestaurant.com
We have increased sales and we’re getting new customers.
Petite Cocotte
Mie Okuda, owner and chef, Momokawa
The charming SoHo restaurant Cocotte is opening a sister location, Petite Cocotte, next door. Much like its predecessor, Petite Cocotte will serve southwestern French and Basque cuisine by chef-owner Sebastien Pourrat, but in tapas form. The space is small (eight counter seats), but Petite Cocotte promises to deliver big on flavor, with menu items like the Ribeye Carpaccio with thyme-shallot confit, Moules Gratinées (roasted mussels with parsley, garlic, and bread crumbs), and Anchois Marines (gem lettuce wrapped with espelette-pepper-marinated anchovies). Petite Cocotte is open seven days a week for breakfast, lunch, and dinner.
Manhattan Brew & Vine Take heed, Upper West Siders: a former dollar store has been converted into Manhattan Brew & Vine (MBV), a lounge that offers craft beers and fine wines, along with a food menu by executive chef Denzell Washington (formerly of Morimoto). For those hungry for something to pair with MBV’s drinks, there’s Columbus Curls, shrimp with vanilla broth, rosemary, and pearl onions; Amsterdam Cockerel, chicken with amber honey, cremini mushrooms, and roasted garlic; and a cheese-and-meats platter that comes with olives, grapes, fresh bread, and fig compote. MBV is open from noon to late night Monday through Friday. It is open from 5 p.m. Saturdays, and 1 p.m. on Sundays.
COURTESY OF MANHATTAN BREW & VINE
Interested? GET IN TOUCH!
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
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
Manhattan Brew & Vine
HELL’S KITCHEN/ MIDTOWN WEST
998 Columbus Avenue (at 109th Street) 646-964-4091 ManhattanBrewandVine.com
Noodies 830 9th Ave. (btw. 54th & 55th streets) 646-669-7828 | noodiesnyc.com COURTESY OF SENOR FROG
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 Señor Frog’s
11 Times Square (640 Eighth Ave.) 212-221-3833 SenorFrogs.com Compiled by Annie Wu/Epoch Times Staff
advertisenow@epochtimes.com 212-239-2808
Epoch Times • 229 W. 28th St., Floor 5 • New York, NY 10001
UPPER EAST SIDE
Señor Frog’s Cancún comes to Times Square with the arrival of Señor Frog’s, which opened on Aug. 27. The restaurant, which has outposts in Cozumel, Las Vegas, and Aruba, occupies 22,000 square feet with a capacity for 700 guests. The Times Square location is its northernmost location. Well-known (or infamous, rather) for its party ambiance, all staff members connive to get guests into a party mood, pulling up guests from their tables to dance to the beat of the in-house band The Rolling Frogs or weekly guests bands. On the menu: tacos, fajitas, sandwiches, the Señor Frog’s burger (with two patties, bacon, and poblano pepper)—and lots of margaritas. Opens at 11 a.m. daily.
Do what our fabulous clients did and partake in our smorgasbord of offerings to grow your customer base!
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 Ruay Thai Restaurant Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 ruaythai.com
KOREATOWN 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
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 Uncle Ted’s 163 Bleecker St. (btw. Thompson & Sullivan streets) 212-777-1395 | uncletedsnyc.com
EAST VILLAGE SenYa Featured Dishes: SenYa Chirashi; Simmered Pork Belly Bun; Foie Gras Sushi 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 Spicy Lanka 159-23 Hillside Ave. Jamaica 718-487-4499
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D8
@EpochTaste
August 28–September 3, 2015 www.EpochTaste.com
thai
the modern
stuff to eat and drink around town
experience
Compiled by Daksha Devnani Epoch Times Sta COURTESY OF THE BAY
COURTESY OF THE BAY
THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
MARYLAND CRAB FEAST Crab lovers, act quickly before you miss this event! The Bay, in partnership with Long Island City’s Rockaway Brewing company, are hosting the first annual Maryland Blue Crab Feast. Enjoy some of the world’s best blue crabs directly sourced from St. Michaels, Maryland, while sipping on Pale Ale beer. An a la carte menu will be served in the main bar, featuring The Bay’s signature Maryland crab cakes, jumbo lump crab rolls, and beer boiled peel and eat shrimp. Seated guests will learn some of the insider tips on softshell crabs, and get an inside look at the brewing process at Rockaway Brewing Company.
FREE DELIVERY
10 BLOCK RADIUS
Saturday, Aug. 29, 2 p.m.–10 p.m. Rockaway Brewing Co., 46-01 Fifth St., Long Island City Tickets: No cover for a la carte; $55 for seating EventBrite.com
MAKE YOUR OWN ICE-CREAM SANDWICHES AT REFINERY ROOFTOP
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
COURTESY OF HEARTLAND BREWERY
v{iv} Bar & Restaurant
HELL’S KITCHEN .( /' $.0+ .( .( . 3 /)/+2% %,* MIDTOWN EAST .( $.0+ '1 -& 3 /)/.(#) %,*
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OddFellows Ice Cream Co. and Ovenly bakery are collaborating so you can create your own customized ice-cream sandwiches at Refinery Rooftop. Choose from chocolate chip and oat–currant cookies from Ovenly bakery, and Vanilla Bean and Buttermilk Honey Blueberry ice cream from OddFellows, plus delectable toppings. OddFellows Ice Cream Co. is an ice-cream shop known for creating both quirky and classic ice cream flavors, each authentically homemade and crafted by James Beard nominated chef Sam Maso. Every Sunday until Labor Day Weekend 2 p.m.– 10 p.m. Refinery Rooftop, 63 W. 38th St. Ice-Cream Sandwiches: $5 OddFellowsNYC.com, Oven.ly COURTESY OF ODDFELLOWS ICE CREAM CO.
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BREWS CRUISE 2015 Celebrate a warm summer evening with Houston Hall and Heartland Brewery as they present Brews Cruise 2015. There will be small bites, craft beers, summer cocktails, and a live DJ. Heartland Brewery is one of New York City’s first American style brewpubs, and has established itself as a pioneer of the craft beer movement. Sunday, Aug. 30, 1 p.m.–4 p.m. NY Skyport Harbor at 23rd Street & the FDR. Tickets: $25 HeartLandBrewery.com
Experience Firsthand the Romantic Life of Korean Dynasty 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.
VEGGIEPALOOZA From vine-ripened tomatoes to flavorful greens to fragrant herbs, the late summer harvest offers the best at Veggiepalooza. Chefs from Pickle Shack, Tipsy Parson, Faro, Marlow & Sons, and Lafayette will show guests their unique spin on rooftop crops at this family style 4 course dinner. Sip from summery garden-to-glass cocktails while watching the sun set over the Manhattan skyline. Wednesday, Sept. 2, 6.30 p.m.–9.30 p.m. Brooklyn Navy Yard Farm, Flushing Avenue & Clinton Avenue, Brooklyn. Tickets: $95 BrooklynGrangeFarm.com
EXHIBIT C BY THE SEED Local and visiting chefs and food vendors will showcase their talents with plant-based delights at Exhibit C, a fresh space founded by haute vegetable chef Daphne Cheng and hosted by organic lifestyle company The Seed. Vendors will include PlantFusion, Green Mountain Energy, Soukenberi, Tamerlaine Farm, and more. The market event aims to bring together local cruelty-free and eco-friendly businesses to promote a healthier everyday lifestyle. Saturday, Aug. 29, 11 a.m.–6 p.m. 88 Eldridge St. Free admission EventBrite.com
Kaiseki
COURTESY OF SUSHI ZEN
at Sushi Zen
212-594-4963 10 W 32 St, New York, NY 10001 www.misskoreabbq.com Open 24 Hours
Chef Takashi Yamamoto of Sushi Zen is preparing a special “kaisekiâ€? menu from Aug. 24 until Sept. 4, Mondays through Fridays. Yamamoto previously worked as head chef at the Japanese Consulate in New York. He has prepared dishes for the emperor and empress of Japan. Savor your way through the multicourse meal with dishes such as tuna sashimi, Edostyle custard, grilled codfish, simmered pork belly, and many more. Finish o with a cool “oshirukoâ€? (sweet porridge of azuki beans) and “mitarashi dangoâ€? (rice dough dumplings.). Vegetarian option available. Lunch is walk-in only with a set menu, $45 (noon–2:45 p.m.). Dinner is kaiseki-style, $110 (5:30 p.m.–10 p.m.)
Chef Takashi Yamamoto.
Sushi Zen
108 W. 44th St. 212-302-0707 Events@SushiZen-NY.com