ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 September 9–15, 2016
What’s Opening in NYC, This Fall on D11
www.EpochTaste.com
Green Fig A Melting Pot of Flavors From Israel and Beyond
By Annie Wu | Epoch Times Staff
This pork belly dish, called Jaffa to Tijuana, reflects a blend of Middle Eastern and Mexican influences.
W
hat happens when you cook pork belly with Middle Eastern spices? Religious tradition has historically kept these ingredients apart, but the beauty of living in today’s world, where cultures mingle and mix, is the discovery of new, captivating flavors. See Melting Pot on D2
The Green Mustache cocktail, with pisco, basil leaves, cardamom, and egg white.
D2
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September 9–15, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES, ILLUSTRATIONS BY KATFLARE/SHUTTERSTOCK
The Halva Fluff, a light, airy dessert of pistachio foam, halva mousse, chocolate cake, and candied pecans.
Thanks to a marinade filled with Middle Eastern spices, the Om Kalthoum Steak packs tons of flavor.
The Carrot Steak pairs the sweet vegetable with an herbaceous pesto, housemade mozzarella, toasted almonds, and paprika oil.
Green Fig
Israeli cuisine includes influences from Middle Eastern, Mediterranean, and north African culinary traditions.
A Melting Pot of Flavors From Israel and Beyond Melting Pot continued from D1 At Green Fig, chef Gabriel Israel blends Middle Eastern, Mediterranean, and North African influences from Israel, where he grew up, with culinary influences picked up on his travels, creating imaginative dishes with plenty of pizazz. In the pork belly dish called Jaffa to Tijuana ($23), chef Israel renders slabs of pork belly until juicy, after four hours of roasting in spices and aromatics like sumac, cinnamon, star anise, mustard seeds, black peppercorns, and pomegranate juice. A sweet glaze made with the jus reduction is slathered on top, followed by grilled baby corn that’s been sprinkled with smoked paprika and lemon juice—a nod to the cuisine of Mexico, which the chef fell in love with while traveling there. Biting into the pork belly brings an explosion of vibrant flavors and sensations. To scoop up any remaining sauce, the dish comes with chef Israel’s version of a Jerusalem bagel—a traditional pastry that’s thinner, longer, and chewier than its American counterpart, typically served with za’atar for dipping. For a bolder treatment, chef Israel said he added more coriander and cinnamon to the dough than the traditional recipe. Playing With Israel’s Many Flavors Chef Israel, previously of Boulud Sud and The Shuka Truck, embodies the melting pot that is his namesake country. His father is Israeli and his mother is American, but
Green Fig
Located inside YOTEL New York 570 Tenth Ave. (between 41st & 42nd streets) Fourth Floor 646-449-7790 GreenFigNYC.com Hours Dinner: Monday–Sunday 5 p.m.–11 p.m. Brunch: Saturday & Sunday 11 a.m.–4 p.m
his roots trace back to Algeria, Morocco, Poland, and Russia. And so, North African harissa finds its way into a rendition of fattoush, a Middle Eastern salad ($14), while zhug, a Yemenite hot sauce condiment made of jalapeño, cilantro, mint, garlic, olive oil, and lemon juice, makes an exuberant topping for the potato wedges in a barbecue dish. Laffa, a type of traditional flatbread, is part of the mezze (appetizer) spread. Its charred flavor and naan-like texture are a wonderful complement to the thick sauces—baba ghanoush, labneh, hummus, and tzatziki—served on individual plates ($18). The “Not Kosher” BBQ is the chef’s take on American barbecue with an Asian flair ($28). Pork ribs are first given a dry rub of cumin, brown sugar, cayenne, fennel seeds, and salt. Then after baking for four hours, they are dipped in a savory-sweet sauce made with ingredients like ketchup, sesame oil, orange juice, and ginger, before returning to the oven. The result is a muted heat that borders on bitter, with occasional notes of sweetness popping up. The dish comes with kohlrabi salad, addictive potato wedges (super crispy on the outside, soft and fluffy inside), and labneh dip to cool down the spices. Although he experiments with elements of the cuisine, the flavors are still reminiscent of the food back in Israel. “I want people to remember the past,” he said. “Like, ‘This reminds me of my mom’s or my grandma’s [food].’”
In the Skin Charred Sea Bream dish, chef Israel deconstructs a traditional spicy Moroccan fish stew, offering varied textures: sea bream fillets, root purée, smoked red peppers, sautéed leeks, spiced chickpeas, and a zesty cream made from the tomato base ($19). Chef Israel often uses his graffiti artist background to merge the different components of his dishes together. Like a piece of street art with dots and swirls surrounding block letters, the Om Kalthoum Steak ($31) features a skirt cut deliciously seasoned with a Middle Eastern spice blend of nutmeg, ginger, cumin, and other aromatics, served alongside curled chanterelle mushrooms and daikon sheets on dollops of cauliflower purée, dotted with kernels of smoked corn and brightly colored fava beans. The mushrooms, sautéed in garlic and olive oil, are especially memorable. The vegetarian version, The Carrot Steak ($12), equally dazzles, visually and tastewise. Resting on a slab of wood, a sweet, generously charred carrot is adorned with housemade mozzarella, toasted almonds, and an herbaceous pesto made from the carrot tops. Paprika oil adds an extra-spicy punch of flavor. One of the desserts, called Halva Fluff ($9), is a whimsical display of earthy textures presented in a clear globe. Pistachio foam and halva mousse are swirled with bits of chocolate cake and candied pecans—a light, airy ending to a lively meal.
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September 9–15, 2016 www.EpochTaste.com
Recommended Dishes Mezze: small plates of baba ganoush, labneh, hummus, tahini, tzatziki, and red pepper salad, served with grilled laffa flatbread. Octopus Carpaccio: thinly sliced octopus with cumin-scented walnut cream, black eggplant purée, carrot chips, and shallot-orange vinaigrette. The Carrot Steak: charred carrot with mozzarella, carrot pesto, toasted almonds, paprika oil, and microgreens. Om Kalthoum Steak: skirt steak with chanterelle mushrooms, cauliflower purée, shaved daikon paper, smoked corn, and fava beans. Jaffa to Tijuana: pork belly with grilled baby corn, Jerusalem bagel, feta cheese, and smoked paprika.
(Clockwise from top) Green Fig’s mezze dishes are ideal for sharing. Tear apart the laffa flatbread and get to work eating.
The “Not Kosher” BBQ: pork short ribs with homemade barbecue sauce, potato wedges, kohlrabi salad, labneh, and zhug, a Yemenite hot sauce.
Green Fig, located inside the YOTEL New York hotel, is spacious and decorated in vibrant purples and greens. Chef Gabriel Israel.
Emilia Romagna IS THE REASON YOU LOVE ITALIAN FOOD & WINE BALSAMIC VINEGAR • WINE TRAILS • PARMIGIANO REGGIANO • TASTINGS Emilia Romagna is the land of flavors, making it a destination for the gourmand in search of tradition, authenticity, and top quality gastronomy. We are home to some of the world’s finest products and producers. It is all here. Find out what you missed the last time you went to Italy:
VISIT WWW.EMILIAROMAGNATURISMO.COM WWW.VISITVIAEMILIA.IT
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September 9–15, 2016 www.EpochTaste.com COURTESY OF AMERICAN WHISKEY
stuff to eat and drink around nyc
COURTESY OF BLACK TAP
AMERICAN WHISKEY DINNER SERIES
OKTOBERFEST AT EDI & THE WOLF, FREUD With Oktoberfest coming up, Michelin-starred chef Eduard Frauneder will offer specials at his two Austrian restaurants, Edi & the Wolf and Freud. The former is serving seasonal brews on tap, along with special dishes like Weisswurst, served with sauerkraut, mustard, and a pretzel; and Roasted Pork Knuckle with braised red cabbage, pan-roasted potatoes, and speck. At the latter, the specials include a happy hour; Bratwurst with bread-and-butter pickles and beer mustard; and a dinner special of Roasted Pork Shank with potato dumplings, vinegar cabbage, fresh horseradish, beer mustard, and pork jus. Saturday, Sept. 17–Monday, Oct. 3 Edi and the Wolf 102 Avenue C (at East Seventh Street) Freud 506 LaGuardia Place (between Bleecker & West Houston streets) www.EdiAndTheWolf.com FreudNYC.com COURTESY OF EDI AND THE WOLF
The whiskey-focused restaurant American Whiskey will host a dinner series featuring different cuisine and beverage pairings each month. For September, the restaurant will prepare a menu of Mexican dishes paired with Patrón tequila cocktails. Some of the offerings include grilled parillada (barbecued meats); steak fajitas; and cheese and shrimp-stuffed jalapenos wrapped in bacon. $50 per person. Wednesday, Sept. 14 7 p.m. American Whiskey 247 W. 30th St. (between Seventh & Eighth avenues) AmericanWhiskeyNYC.com
Austrian-style hot dog. COURTESY OF EDI AND THE WOLF
BLACK TAP BAGEL BURGER For one weekend only, Black Tap will serve a special bagel burger created in collaboration with The Bagel Store. The burger features a blackand-white-swirled truffle oil bagel with Pat LaFrieda beef, bacon, egg, cheese, and truffle mayo, served with homemade fries. $19. Saturday, Sept. 10 & Sunday, Sept. 11 Black Tap SoHo 529 Broome St. (at Sullivan Street) Black Tap Meatpacking 248 W. 14th St. (near Eighth Avenue) BlackTapNYC.com
FEAST OF SAN GENNARO This year is the 90th anniversary of the Feast of San Gennaro, the city’s long-running cultural festival. Expected to attract a million visitors to Little Italy, the 11-day celebration will feature street food, live music, a parade, lectures, and cooking demonstrations. Thursday, Sept. 15–Sunday, Sept. 25 Little Italy SanGennaro.org
Edi and the Wolf interiors.
COURTESY OF JIMMY’S NO. 43
COURTESY OF LUKE’S LOBSTER
We, at Hatsuhana, realize that it is rare to find a “no gimmicks, no frills” approach to sushi. Sushi is a conceptually simple cuisine. Ironically, its simplicity also makes it complicated. Hatsuhana salutes the centuries-old methods used by prominent sushi restaurants and chefs in Japan. P H O T O S : E DWA R D D A I
Jimmy’s No. 43 dishes.
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 exclusively on sushi cuisine.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btwn. Madison & Fifth Ave.)
Nearly four 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!
Luke’s Lobster’s lobster roll.
TASTE OF EAST VILLAGE East Village restaurants and bars will gather together for a festival to benefit the Cooper Square Committee, a community organization that provides assistance to small businesses and displaced tenants in the area. Enjoy food from Luke’s Lobster, Veselka, Butter Lane Cupcakes, Van Leeuwen Artisan Ice Cream, Porchetta, and others. Cocktails will be prepared by mixologists from Jimmy’s No. 43. $25 to $30 per person. Saturday, Sept. 17 Noon East Seventh Street (between Cooper Square & Second Avenue) ept.ms/TasteofEVillage
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September 9–15, 2016 www.EpochTaste.com COURTESY OF BKW
BROADWAY AT THE W
THE BREW HOP
The W hotel in Times Square is hosting an ongoing concert series featuring Broadway stars performing in an intimate space, the Living Room. Performers will entertain with a wide range of music, everything from covers of pop hits to their own original songs. The Living Room will serve special cocktails, such as Wanted Dead or Alive, with Avua Prata cachaca rum, lime, sugar, and simple syrup; and Make Someone Happy, with Hendrick’s Gin, elderflower liqueur, lemon juice, simple syrup, muddled cucumber, and club soda. The next concert will feature cast members from the musical “Something Rotten” on Sept. 18. Free ($20 for reserved seating).
This event will combine a 5K race with craft beer and food. After the race at noon, a festival at Randall’s Island will offer samples from 15 craft breweries in the New York area and food from local restaurants like Bareburger, Ponti Rossi, and Blossom Ice Cream. Live bands like the High and Mighty Brass Band and Argonaut & Wasp will perform. $35 to $100 per person. Sunday, Sept. 18 Randall’s Island Park 12:00 p.m.–4 p.m. TheBrewHop5k.com
W New York Times Square 1567 Broadway (at 47th Street) BroadwayAtTheW.com
Eggs Florentine. COURTESY OF BKW AUSTIN COMBS
TASTE WILLIAMSBURG GREENPOINT This block-party-like food festival celebrating north Brooklyn’s dining and beverage scene will feature more than 40 restaurants, bars, wineries, and more, including Brooklyn Brewery, Hail Mary, Maison Premiere, Maman NYC, Pies N Thighs, and Brooklyn Roasting Company. Attendees can enjoy live music and food demonstrations, and learn about local nonprofits. All proceeds will go toward building The Firehouse North Brooklyn Community Center. $35 to $100 per person. Sunday, Sept. 18 1 p.m.–5 p.m. East River State Park 90 Kent Ave., Brooklyn TasteWG.com
Daisy Hobbs from the cast of “Aladdin” performs at the W hotel.
Bread Pudding French Toast.
BRUNCH AT BKW BY BROOKLYN WINERY COURTESY OF MIMI CHENG’S
SEPTEMBER SPECIAL AT MIMI CHENG’S During September, Mimi Cheng’s is serving a special dumpling created in collaboration with chef Gerardo Gonzalez of Lalo. Combining Latin and Taiwanese flavors, the dumplings are stuffed with squid, Mexican chorizo, long grain rice, hibiscus, citrus, and onions, and served with smoked paprika and a hibiscus reduction.
The Brooklyn Winery’s recently opened sit-down restaurant, BKW, is now open for brunch. Options include Eggs Florentine, with sauce divine, smoky creamed greens, and poached eggs atop an English muffin; Bread Pudding French Toast; and Grilled Pastrami with potato pancake, sunny-side up eggs, and chive cream.
Latin-inspired dumplings from Mimi Cheng’s.
Mimi Cheng’s 179 Second Ave. (between East 11th & East 12th streets) MimiChengs.com
Saturdays & Sundays 11 a.m.–3 p.m. BKW 747 Franklin Ave. (near Sterling Place) Brooklyn BkwNYC.com
SARAH BOLLA
Celebrating Traditions
at El Paso
Obica’s Passionfruit Panna Cotta.
Book us for your corporate events, cocktail parties, work lunches, or special celebration!
COURTESY OF THE SMITH
Our Specials Toasted Ricotta Gnocchi with white truffle cream.
TASTE OF GRAMERCY
Late Night Happy Hour Thursday to Sunday, 10 p.m. to close • $4 drafts, $6 margaritas, $5 sangria, $1 oysters •
Sample the dining options of the Gramercy neighborhood, all in one sitting. Obica Mozzarella Bar Pizza e Cucina, Sarabeth’s, Florian, BLT Prime, and the Bedford Cheese Shop are among those participating in Taste of Gramercy. $30 to $50 per person for six tastings; $60 to $80 for all tastings. Saturday, Sept. 24 11 a.m.–3 p.m. Irving Place (between 17th & 18th streets) TasteOfGramercy.org
Compiled by Annie Wu/Epoch Times Staff
1/2 dozen oysters & Dos Equis $11.00, all day
Traditional Mexican on the Upper East Side
1643 Lexington Avenue New York, NY 10029 212.831.3104 www.elpasony.com
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September 9–15, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
American Fare Gets Decadent at Hendriks
(Right) Hendriks creates refined versions of classic American comfort food.
Hendriks
Deliciously Sponsored
H
endriks knows how to do decadent. At this Murray Hill restaurant, classic American fare gets fancied up, under the care of head chef Jimmy Tenezaca. He combines his experience in French fine dining with American comfort food, to create refined versions of the classic, indulgent dishes we’ve come to love. Hendriks is sophisticated but approachable, a place where diners are encouraged to stay awhile and catch up with friends without being rushed. Floor-to-ceiling windows make it sunny and cheerful by day, while it exudes a lively vibe at night. The bar area, spanning most of the length of the restaurant, has a modern, elegant feel, with exposed brick walls contrasting with the bar’s marble top counter. Sidle up for refreshing, nuanced cocktails. The varied menu includes the Hendriks Old Fashioned with Old Overholt rye whiskey, orange bitters, and angostura bitters; the Hendriks Mojito with rum, lime juice, simple syrup, pineapple juice, and mint; and the Moscow Mule with Stolichnaya vodka, ginger beer, and lime juice.
(Left) The Hendriks Lobster Roll, hidden underneath a pile of shoestring fries.
557 Third Ave. (at East 37th Street) 212-686-8080 HendriksNYC.com Hours Monday–Thursday 11:30 a.m.–11 p.m. Friday 11:30 a.m.–midnight Saturday 11 a.m.–midnight Sunday 11 a.m.–10 p.m.
(L–R) Moscow Mule, Old Fashioned, and Mojito.
Go Big or Go Home You can’t go wrong starting with an appetizer like the Applewood Smoked Thick Bacon, a huge chunk of glorious bacon, crispy on the outside, with a hint of smokiness ($8). If that wasn’t enough, a smear of garlicky Sriracha aioli and a side of grain mustard provides the right amount of heat and zing to cut
Head chef Jimmy Tenezaca.
through the meat’s fattiness. If you’re in the mood for something lighter, the burrata salad is filling but restrained in flavor ($15). The pearly white cheese makes for a clean slate that highlights the tart balsamic reduction, bitter arugula, and salty-sweet prosciutto accompanying it. As for the pasta dishes, they are an unapologetic celebration of carbs’ deliciousness. Between the Shellfish Cioppino Linguini, with an enormous heap of clams, mussels, scallops, and shrimp swimming in marinara sauce ($24), and the rich Smoked Pork Belly Risotto mingled with wild mushrooms and sweet peas ($18), the hard part is deciding. If you’re looking for a vegetarian entrée, the Butternut Squash Ravioli ($18) is a tantalizing combination of sweet and savory, using ingredients that signal the imminent arrival of the fall season—caramelized apples, cider cream sauce, pickled cranberries, and goat cheese. Either way, your stomach will thank you for having eaten by the motto “go big or go home.”
Lobster Mac and 3 Cheese, with aged cheddar, smoked gouda, and fontina.
Applewood Smoked Thick Bacon, with grain mustard and a smear of garlicky Sriracha aioli.
RECOMMENDED DISHES Burrata salad Applewood Smoked Thick Bacon Hendriks Lobster Roll Lobster Mac and 3 Cheese Butternut Squash Ravioli
For ultimate decadence, get the Lobster Mac and 3 Cheese, a dangerously tasty combination of aged cheddar, smoked gouda, and fontina that melts into a creamy concentration of umami ($21). The rigatoni pasta, with its ridges, makes it easy to catch all that sauce. For another take on lobster, the Hendriks Lobster Roll, served with shoestring fries, consists of a soft toasted bun hollowed out to make room for plump pieces of lobster meat ($24). The chunks of meat are larger than in most rolls, which lets you appreciate the lobster’s springy texture and fresh flavor. The lobster is lightly dressed with aioli, and sprinkled with tarragon, adding freshness. Insert some of the apple slaw served on the side into the bun, and you’ll get extra crunch and tangy sweetness. The dessert menu is a “greatest hits” list of time-honored classics. There’s Tiramisu with raspberry coulis ($7), Apple Brown Betty with crème fraîche ($7), and a simple but decadent Flourless Chocolate Cake with salted caramel and vanilla ice cream ($7).
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September 9–15, 2016 www.EpochTaste.com Openings around NYC MELISSA HOM
The Gray Mare The latest project of Cooper Square Hospitality (Coopers Craft & Kitchen, Slainte) is The Gray Mare, a modern American tavern. Chef Eric Sassi (formerly of The Smith and The Grange Bar & Eatery) prepares a menu of updated tavern classics such as Short Rib Nachos with Avocado Crème Fraîche and Ribeye Cheese Steak Hero. The cocktail program is created by beverage director Barry Feeney (formerly of The Lambs Club) and includes rotating seasonal cocktails on draft. The Gray Mare has an outdoor patio and private event space. Open daily from 4 p.m. to 3 a.m.
Avra Madison
61 Second Ave. (between East Third & East Fourth streets) East Village TheGrayMareNYC.com
Authentic Japanese GMO
COURTESY OF VILLARD
Designed by the Rockwell Group, the new 17,000-square foot Avra Madison, with its sunny lemon trees, imported limestone, and stonewashed walls, aims to recreate the atmosphere of a Greek villa. The traditional Greek menu focuses on seafood, with dishes such as Avra Octapoldi, charcoal-grilled octopus, and Barbounia, pan-fried red mullet. Nick Tsoulos, Nick Pashalis, Marc Packer, and the Tao Group are behind the project. Open daily for dinner from 5 p.m.
14 E. 60th St. (between Fifth & Madison avenues) Upper East Side 212-937-0100 AvraNY.com/madison
Steak & Eggs.
Villard
Benoit
Luxury hotel Lotte New York Palace is opening a new restaurant, Villard, in an opulent, gilded space that was originally built as a neo-Italian Renaissance mansion. Villard offers a quintessential power breakfast, with dishes such as Dry-Aged New York Strip “Steak & Eggs,” and Brioche Pudding French Toast with bourbon-spiked maple syrup. Open for breakfast and late morning brunch Monday to Friday, 6:30 a.m. to 11:30 a.m., and Saturday & Sunday, 7 a.m. to noon.
Alain Ducasse’s bistro Benoit reopens with a renovated, more contemporary design. The award-winning bistro has been open since 2008.
60 W. 55th St. (between Fifth & Sixth avenues) Midtown 646-943-7373 BenoitNY.com
455 Madison Ave. (between 50th & 51st streets) Midtown 212-888-7000 LotteNYPalace.com/Dining/The-Villard
FREE
When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.
Momokawa Prix Fixe Menu Small Course (service for two or more) • Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu (Sauté meals cooked at the table)
• Dessert
$48/per person A L SO AVA IL A BLE: DA ILY LUNCH SPECI A L S (12 P.M.-4 P.M.)
Momokawa 157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com
2nd Location
Pure Peruvian Cuisine Ceviche, Our signature dish
Compiled by Channaly Philipp/Epoch Times Staff
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Happy Hour Mon-Fri 4pm- 7pm Free Peruvian chicken wings after 2nd drink
Live Entertainment 7pm-10pm, every Friday
Miss Lily’s By Annie Wu | Epoch Times Staff At first glance, the bright yellow heap on the plate appears to be your typical scrambled eggs. But one bite reveals that this is something much funkier. It’s Jamaica’s national dish, ackee and saltfish. The saltfish is salted cod, while ackee is a tropical fruit that’s devoid of sweetness but becomes incredibly buttery when cooked. Seasoned with Scotch bonnet peppers, scallions, thyme, and black pepper, the ackee becomes a flavorful, creamy conduit for the fish, melting in your mouth. To complete the Jamaican Breakfast ($18), Miss Lily’s executive chef Adam Schop adds small portions of fruit, fried plantains, festivals (Jamaican cornmeal fritters shaped like long crullers), and callaloo, a dish featuring the bitter leafy green sauteed with other vegetables. Into the latter, Schop throws sweet peppers, carrots, onions, and Scotch bonnet peppers for a hint of spice. The food may lean on the heavy side, but the restaurant’s Caribbean vibes make you feel light and carefree. Miss Lily’s is decorated with fluorescent colors from the tabletops to the walls. Reggae music plays, while a disco ball spins in the middle of the room. Another heavy hitter is the Breakfast Roti, like a Jamaican-style breakfast burrito stuffed with housemade jerk pork sausage, cheddar, and scrambled eggs, drizzled with a Scotch bonnet emulsion ($12). To wash it all down, grab a bottle of Ting, a popular Caribbean grapefruit soda ($3) or one of Miss Lily’s tropical-inspired cocktails. The Hot Stepper with soju, bloody mary mix, and Scotch bonnet pepper ($12), and the One Love Bellini, champagne with passion fruit purée, are both fun boozy options ($13).
718-224-8505 • 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com
Miss Lily’s Jamaican Breakfast platter: ackee and saltfish, callaloo, fried plantains, and festivals (cornmeal fritters) on the side. The One Love Bellini: champagne with passionfruit purée.
Miss Lily’s
132 W. Houston St. (between Macdougal & Sullivan streets), SoHo 109 Avenue A (at East 7th Street), East Village 212-812-1482 MissLilys.com Brunch Hours Saturday & Sunday 11 a.m.–5 p.m.
Q&A WITH ADAM SCHOP, executive chef, Miss Lily’s Epoch Times: What’s your daily breakfast routine? Adam Schop: Fresh-squeezed grapefruit juice and a cup of black coffee. Epoch Times: What would you get for a splurge weekend breakfast? Schop: Dutch baby pancakes with seasonal compote and eggs Benedict. Epoch Times: How would you describe your approach to cooking Jamaican food? Schop: My approach to cooking Jamaican food is the same as for other cuisines I have adopted into my repertoire—it is through travel, eating, and learning about the island of Jamaica. It’s important to understand the history of a place. … I’m still learning about the cuisine every time I travel to Jamaica. Paul Salmon, one of the partners of Miss Lily’s, also has a hotel in Negril, Jamaica, called Rockhouse, and I’m lucky to be able to travel there to learn firsthand about the country’s cuisine and flavors.
Redefining Traditional Spanish Cuisine • Fine dining experience inspired by the distinctive culinary-rich regions of Spain. • Top-quality ingredients expanding on the rich, healthy profiles of the Mediterranean diet. • Seasonal menu reflecting the bounty of fresh, local ingredients. • Exciting selection of Spanish wines, cavas, and cocktails.
246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866
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September 9–15, 2016 www.EpochTaste.com COURTESY OF OPAL SANDS RESORT
THE NEW AMERICAN TRADITION
Fall Getaway Clearwater Beach
Clearwater Beach is known for its calm waters and fine sands. Come try our creative approach to brunch, lunch, and dinner—on Murray Hill.
557 3rd Ave @ 37th Street New York, NY 10016 (212)686-8080 | www.hendriksnyc.com | Follow us
TACOS All day, every day
A huge selection of Tacos, made the traditional way with authentic fillings and flavors such as: CARNITAS BISTEC OREJA LENGUA AND MORE!
By Channaly Philipp | Epoch Times Staff
C
LEARWATER BEACH, Fla.—Clearwater Beach has a faith so unshakable in the superiority of its sand that each summer it holds the Sugar Sand Festival. This year, protected from the elements by a beach tent, sand sculptors from afar came to carve and shape, rendering homages to musicians like The Beatles and Bob Marley. Sand sculpting classes, speed sculpting competitions, music, movies, and fireworks rounded out the offerings. Just outside the tent, kids sculpted sand next to a sign embedded with tiny sand samples from as far as Hawaii and Greece that invited a direct comparison to world-famous tourist destinations. But they couldn’t quite hold a candle to the home turf’s sugar-like, soft, fine white sand. Clearwater Beach has earned a number of accolades, including No. 1 beach in the country (named by TripAdvisor this year), with an eclectic mix of restaurants and activities along two and a half miles of superlative sand and calm waters. When to Go Take it from the locals—though breezes keep it manageable during the sweltering summer, fall is the best time to go. The temperatures are great with low humidity, the summer lightning storms are gone, and the stingray season is over.
T R AV E LS
If there’s only one thing you’re going to plan for, make sure you find a good spot to enjoy the sunset, with drinks or dinner.
COURTESY OF OPAL SANDS RESORT
We also serve torta sandwiches!
Did we mention they start at $3?
Taqueria Tehuitzingo
695 10th Ave (@ 48th St.) • 578 W. 9th. Ave (Btw 41st & 42nd St)
646-707-3916 • TaqueriaTehutzingo.com Hours Daily 11:00 a.m.–11:00 p.m.
Every room at the Opal Sands Resort, which opened this year, faces the Gulf of Mexico. CHANNALY PHILIPP/EPOCH TIMES
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
Roasted Eggplant, Zucchini & Olives Pizza
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
Garlic Crab Fries at Frenchy’s Rockaway Grill. CHANNALY PHILIPP/EPOCH TIMES
“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
The sunset over Clearwater Beach’s sugar sands.
Concerning these critters, there’s a purple flag that goes up on the beach when they pose a danger. If you wade into the shallow waters during that time, you’re supposed to do a funky little dance called the stingray shuffle, shuffling your feet along the seafloor to warn the beasts of your presence and shoo them away. Again, fall is the time to go. What to Do Should you be somehow set on doing something at the beach other than enjoying sand and water, there are plenty of options. Pier 60, a fishing pier that juts out 180 feet into the middle of the Gulf, is lively with activities. A bait house offers rental equipment; a beach playground keeps little ones busy. And every evening from 6 p.m. to 9 p.m., the pier comes alive with entertainment for the Sunsets at Pier 60 festival. For the younger set, dolphins have been a big draw since the “Dolphin Tale” movies were released. You can see the movies’ star dolphin, Winter, at the Clearwater Marine Aquarium, a rescue and rehab operation (SeeWinter.com). At the Clearwater Beach Marina, catch an excursion like Encounters With Dolphins, where dolphins are likely to jump alongside the boat to get a look at the passengers (EncountersWithDolphins.com). If pirate-themed cruises are more in line with your children’s interests, there are several operating out of the marina. Where to Eat & Drink For an informal lunch or dinner, grab a table on the deck of the Bait House Tackle & Tavern, located on the water. Diners—who come for the fresh seafood—are as likely to arrive by boat as they are on foot (ClearwaterBaithouse.com). For a more formal setting, Sea-Guini, located at the Opal Sands Resort, offers coastal cuisine with an Italian influence. Just outside it, the Sandbar is a relaxed tiki bar with direct access to the beach and fantastic views (OpalSands.com). The “it” hour is clearly sunset, and if there’s only one thing you’re going to plan for, make sure you find a good spot to enjoy the sunset, be it during drinks or dinner. Popular places include Palm Pavilion Beachside Grill & Bar (PalmPavilion.com) and Frenchy’s Rockaway Grill. At the latter, get the grilled Cajun grouper sandwich ($11.95), which comes with homemade tartar sauce. Don’t forget to cap off your meal with key lime pie ($4.95) as you gaze at the sunset (FrenchysOnline.com). Where to Stay While you’ll find mostly hotels with facades of tropical pinks and corals, and very few mom and pop operations, the hotel scene has more recently grown more upscale. This past winter, the 230-room, luxury Opal Sands Resort opened at the southern end of the beach, with a curvy facade and all of its guest rooms featuring spectacular views of the Gulf. The curved exterior somehow makes you feel as if you’re not merely in a hotel on the beach, but sailing into the deep blue ocean. Its color palette—in natural shades of calming blues, greens, and browns—is a soothing balm to the bright white sand and blazing sun, and provides a lovely contrast to the sunset hues (OpalSands.com). Getting Around Getting to Clearwater Beach involves some traffic jams, especially on weekends. “I’m not sure how much more [cars] it can take,” a local mentioned. But Clearwater Beach is eminently walkable—unlike many Florida vacation spots—so there’s no need to rent a car. Once you get there, you can get around on foot, or hail a car from Florida Free Rides, a private car service that provides free rides around town. A bonus: Its drivers are “mobile concierges.” If you are not sure where you want to go, they’ll have plenty of helpful suggestions.
D9
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September 9–15, 2016 www.EpochTaste.com
Ending Summer
With Burrata and Roasted Cherry Tomatoes By Katie Workman If you want to end the summer with a bang and be reminded that the best and simplest ingredients produce the most magical results, this is the dish to make before the leaves change and thoughts turn to stew. Burrata is a white, semisoft Italian cheese made from mozzarella and cream. Imagine the softest, creamiest fresh mozzarella ever, but the inside is filled with buttery cream that runs out when you cut it open. It’s like the cheese version of a molten chocolate cake. Hopefully by now you’re ready to jump in the car and find yourself some burrata. It’s available at cheese shops and well-stocked supermar-
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Creamy burrata meets juicy cherry tomatoes.
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kets; if you can’t find it, get fresh mozzarella instead, but don’t give up the search. Roasting the cherry tomatoes caramelizes them and brings out even more natural sweetness. You don’t need to have them on the vine; this dish is also beautiful with an assortment of cherry tomatoes in different colors. You can make the (nut-free) basil oil ahead of time and store it in a covered container in the fridge for up to three days.
Come enjoy cuisine from the most savory region in Mexico...Puebla! 60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”
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ROASTED CHERRY TOMATOES WITH BURRATA AND BASIL OIL Prep & Cooking Time: 1 hour Makes 8 servings as an appetizer
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• • • • • • • • •
1 1/2 pounds cherry tomatoes 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 cup fresh basil leaves 1/4 cup fresh parsley leaves 1/2 teaspoon minced garlic 1 teaspoon lemon juice 1/2 teaspoon kosher salt, plus more to taste Freshly ground pepper, to taste Two 1/2 pound balls of burrata, at room temperature • Crusty bread, to serve
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top of the processor. When the oil is added, scrape down the sides of the food processor and process again.
DIRECTIONS Heat the oven to 300 F. Line a rimmed baking sheet with aluminum foil and grease it. Place the tomatoes on the baking sheet and toss them with 2 tablespoons olive oil (if they are on the vine, just drizzle the tomatoes with the olive oil, and use your hands to make sure they are nicely coated). Season with salt and pepper. Roast for about 30 minutes, until they are wrinkly and slightly collapsed. Meanwhile, make the basil oil. Place the basil, parsley, garlic, lemon juice, 1/2 teaspoon salt, and pepper in a food processor, and pulse several times to roughly chop. With the motor running, add 1/2 cup olive oil through the
Transfer the tomatoes to a serving platter along with any juices that they have released, and let cool until barely warm or at room temperature. They will release some of their juices as they cool, which is not only OK but desirable. When ready to serve, cut each burrata in half and nestle the cheese among the tomatoes, making sure not to lose any of the creamy filling. You may want to add a bit more salt and pepper. Drizzle about half the basil oil over the tomatoes and cheese, and serve with the crusty bread and the rest of the basil oil on the side for extra drizzling.
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For a Refreshing Soup, Turn to Watermelon and Cantaloupe Watermelon and cantaloupe soup takes advantage of the wonderful melons that are abundant at this time of year. It’s a refreshing, endof-summer course and a choice dish with which to launch a Labor Day party. There are a few key steps for making it. Start by looking for the ripest melons you can find. The watermelon should have a large yellow or white mark somewhere on its skin. This telltale spot is the one on which the melon rested as it grew. The more pronounced the spot, the more time the melon has spent ripening. The cantaloupe should have a strong fragrance when you take a whiff of its stem end and a rich golden color when you cut it open. To achieve the smoothest texture possible, you will need to puree the melon in a blender. No other machine produces the same creamy results. To highlight and counterbalance the melon’s natural sweetness, start with the suggested amounts of lemon and lime, although you may decide to add more if your melon is exceptionally sweet. Heat, like acid, is another way to balance sugar, which is why I’ve built some chopped chilies into this recipe. But I also happen to be a fan of the hot stuff. If you’re not, leave them out. The feta cheese contributes not only to the unique flavor of the soup, but also adds a dose of saltiness, providing some welcome contrast to the sweetness of the fruit. But feel free to swap in sour cream if that’s what you’d prefer. The mint is a strong accent all by itself, but you could fully or partially replace it with basil or cilantro. However you adjust the flavorings, be sure to serve the finished product chilled. Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “Home Cooking 101.” From The Associated Press
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877-668-2668 • 213 Hester St. (Chinatown, Manhattan)
CASTILIAN SPANISH CUISINE at el Pote
RECIPE
Hearty, Wholesome Food from Old Spain
WATERMELON AND CANTALOUPE SUMMER SOUP
Chef’s Favorites Sweet Sangria
Prep & Cooking Time: 3 hours 45 minutes (45 active) Servings: 8
Rich Paella Valenciana
• • • • • • • •
6 cups coarse chunks plus 2 cups small cubes cantaloupe 2 1/2 tablespoons fresh lemon juice 6 cups coarse chunks plus 2 cups small cubes watermelon 2 1/2 tablespoons fresh lime juice 1 cup chopped strawberries 3/4 cup crumbled feta 2 tablespoons shredded mint 1 small jalapeño or serrano, chopped, with seeds and ribs
Fresh Lobster Bisque Juicy Lamb Chops
DIRECTIONS In a blender, purée the coarse chunks of cantaloupe with the lemon juice until very smooth. Transfer to a pitcher and chill for at least 3 hours. Rinse out the blender, add the coarse chunks of watermelon and the lime juice and purée until very smooth. Transfer to a pitcher and chill for at least 3 hours. To serve, pour both soups from their pitchers into each bowl at the same time from opposite sides of the bowl so that the soups stay basically on opposite sides. Drop some of the cantaloupe cubes into the cantaloupe half of the soup and some of the watermelon into the watermelon half. Top each portion with strawberries, cheese, mint, and chilies. Recipe by Sara Moulton
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
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No-Tipping Trend
Now at More Restaurants, With Mixed Results AP PHOTO/DON RYAN
By Sarah Skidmore Sell
P
ORTLAND, Ore.—When the bill comes after a meal, there’s no crunching numbers for the tip—just pay and go. A small but growing number of restaurants are doing away with the tipping model that’s long been the norm in the United States. It’s an effort to make disparate pay even among restaurant staff and offer them more predictability, as well as a means of coping with rising minimum wages and other industry changes. While restaurants that have eliminated the entrenched practice have seen mixed results— and some ended up abandoning the experiment—a number of restaurants are still trying it. “Primarily we wanted to take the reins of compensating our employees,” said Andy Fortang of Le Pigeon in Portland, Oregon, which eliminated tipping in June. Le Pigeon raised its prices an average of 20 percent and now compensates workers with a mix of base pay and a percentage of the night’s food and beverage sales. Cooks, dishwashers, and other “back of the house” employees got a slight pay increase, and waitstaff, bartenders, and other “front of the house” staff took a small cut, but everyone shares in the success of a busy night. “The staff in our restaurants are well-trained, intelligent individuals and they are passionate,” Fortang said. “It seems fair they be paid an award for that, instead of just leaving that to someone who may or may not leave a tip.” Some restaurant owners see tipping as a flawed system. Aaron Adams, who owns the no-tips Farm Spirit in Portland, says it creates a “weird dynamic” between the customer and the server. His hope is to keep raising pay so his staff can support their families and buy homes. Tipping also creates a pay gulf between restaurant staff. Researchers at Cornell University and Ohio State University found that in large metro areas, the median weekly wages of frontof-house employees exceeded those of back-ofhouse employees by 29 to 80 percent. At fine dining establishments, where the gap is largest, that means a median of $792 versus $441. Servers in some states also contend with laws that let employers pay less—sometimes below minimum wage—and allow tips to make up the difference. But minimum wage hikes began to raise restaurant expenses and threatened to widen the pay divide by increasing the base wage for tipped workers. A chef shortage grew more severe. And for several Western states, a court upheld a federal rule that prohibits tip-sharing among all staff members, which used to be commonplace. Only a handful of U.S. restaurants have adopted the no-tipping model, the National Restaurant Association says. It hasn’t always been a success. Thad Vogler, of Trou Normand and Bar Agricole in San Francisco, did away with tips at the beginning of 2015 but brought them back 10 months later because he kept losing staff to competitors that did allow tipping. Joe’s Crab Shack, a national chain, reduced its no-tipping experiment from 18 restaurants to four after a poor response from customers and staff. Robert Merritt, CEO of parent company Ignite Restaurants, said the system needs to change, but “customers and staff spoke very loudly and a lot of them voted with their feet.” Still, Union Square Hospitality Group, which
A printed explanation of a no-tip policy rests on a table at Park Kitchen restaurant in Portland, Ore. owns Gramercy Park Tavern and other restaurants in New York, is eliminating tipping at all its properties by the end of 2016 and said thus far guests have largely received it well. And a handful of notable Portland restaurants announced plans this summer to adopt the model, based on the success of restaurants in Brooklyn and Los Angeles. “Everyone is looking at this because there are external issues that are pushing restaurants to look at their bottom line,” said Scott Dolich of Park Kitchen, which dropped tips and raised prices in June. Dolich says he can now pay staff equitably. He also revamped shifts so that most employees work full-time and in multiple roles. Wyeth Yogi, who used to work solely in the kitchen, says he enjoys the mix of work and increased pay. But it didn’t go over smoothly with everyone, and nearly all the servers left because of the change. Other restaurants saw similar issues. ChefStable, which runs several Portland restaurants, tested a no-tipping model at its bar Loyal Legion more than a year ago. But owner Kurt Huffman said he realized it was a mistake after watching customer after customer push cash toward his staff that they had to refuse. “It didn’t just not work,” he said. “It was a revelation as to what a terrible idea it is to begin with.” After tipping returned, Huffman said the average pay for front-of-house staff jumped from $18 an hour to more than $30 an hour and service improved. He kept the higher wages for kitchen workers. “It was clearly an idiotic business model,” he said. “The people who really lose out are the servers—they are just going to get less and less and less.” Garrett Schumacher, who worked as a bartender at Loyal Legion before and after the switch, said he supported the model at first—it provided a steady wage and helped the kitchen staff. But it was a lot less pay. And tips provide a middle-class living for many, and keep restaurant prices low—two things he’d hate to see disappear. “While it’s a noble experiment, I don’t know if we are ready for it as a city or a country,” he said. From The Associated Press
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Park Kitchen owner and chef Scott Dolich talks about a no-tip policy at his restaurant.
Park Kitchen restaurant in Portland, Ore. A small but growing number of restaurants are doing away with the tipping model that has long been the norm in the United States.
D11
@EpochTaste
September 9–15, 2016 www.EpochTaste.com
WHAT’S COMING TO NYC This Fall
COURTESY OF BLACK TAP
By Channaly Philipp | Epoch Times Staff
LOWER MANHATTAN
Pig Bleecker
123 Nassau St. (at Beekman Street) Keith McNally will open a brasserie-style restaurant inside The Beekman hotel that embraces French classics as well as lighter dishes. Opens in early October.
55 Bleecker St. (at Thompson Street) From the team behind Pig Beach, the outdoor barbecue spot in Gowanus, comes Pig Bleecker. Chef Matt Abdoo, an eight-year alum of Del Posto, will helm the kitchen, focusing on smoked-centric comfort food. Date to be announced.
Blue Ribbon Federal Grill
Sweets by CHLOE
Augustine
84 William St. (between Maiden Lane & Platt Street) The first non-Japanese project by Blue Ribbon will be located on the ground level of AKA Wall Street, a residential luxury hotel. Opens in November or December.
Chinese Tuxedo
5 Doyers St. (between Bowery & Pell Street) Modern Cantonese restaurant Chinese Tuxedo, from Eddy Buckingham and Jeff Lam, is set in a former opera house; chef Paul Donnelly will prepare contemporary Chinese dishes. Opens in November.
CUT by Wolfgang Puck
Fish Cheeks
55 Bond St. (between Lafayette Street & Bowery) Seafood-focused Fish Cheeks is coming to NoHo, from brothers and co-chefs Chat Suansilphong of Bangkok’s Nahm and Ohm Suansilphong of Colicchio & Sons and Chace Restaurant Group. The name alludes to what Asians often consider the tastiest part of a fish. Opens in September.
Fowler & Wells
5 Beekman St. (near Nassau Street) Located in The Beekman hotel and residence, Fowler & Wells from chef Tom Colicchio and Crafted Hospitality will serve modern takes on classic dishes from the 19th and 20th centuries. Opens in early fall.
Harold’s Meat + Three
2 Renwick St. (at Canal Street) Chef Harold Moore’s new restaurant will take a contemporary approach to the usual meat-andthree-sides dining, hence the name. Located on the ground floor of the Arlo Hudson Square hotel, it opens on Sept. 19.
Leuca
111 N. 12th St. (between Wythe Avenue & Berry Street), Williamsburg, Brooklyn Chef Andrew Carmellini’s new restaurant, Leuca, will be located at The William Vale, a boutique hotel in Williamsburg. It will serve wood-fired southern Italian coastal fare. Opens in early fall.
Make Sandwich
135 Fourth Ave. (between 13th & 14th streets) Spencer Rubin, the man behind Melt Shop, will open this new sandwich shop, which features a top 10 updated “classics” list and a make-yourown sandwich option. Opens in early fall.
matte bento
516 Hudson St. (at West 10th Street) Japanese and Asian-inspired dishes with high quality ingredients—and that, as the name befits, come in a box—will be the focus of this new casual, quick service restaurant. Opens in September.
Mimi Cheng’s
380 Broome St. (between Mulberry & Mott streets) Hannah and Marian Cheng will bring their mom’s secret family recipe for dumplings to a second location, this time in Nolita. Opens in September.
Nobletree Cafe
4 World Trade Center The flagship location of Nobletree will be the first coffee shop in Manhattan with on-site coffee roasting. Opens on Oct. 3.
Oro Di Napoli
77 Fulton St. (at Gold Street) Father and daughter team Roberto and Giorgia Caporuscio are opening a third restaurant, this time in the Financial District. Twenty types of pizza will be offered, celebrating Italy’s different regions. A pizza school will be housed on the premises. Opens in October.
An Authentic Bit of Tokyo in Midtown West
185 Bleecker St. (at Macdougal Street)
By CHLOE
260 Lafayette St. (near Prince Street) By CHLOE will open a bakery concept next to its flagship Bleecker Street location on Sept. 13, followed in November by the third Manhattan location in SoHo.
Tavo
615 Hudson St. (between West 12th & Jane streets) Chef Julieta Ballesteros has partnered with Francisco Decrescenzo for a restaurant that will show off their love of exotic flavors and cuisines explored through their travels. Opens in October.
Tim Ho Wan
85 Fourth Ave. (between East 10th & East 11th streets) Dim sum master and renowned Hong Kong chef Mak Kwai Pui is bringing his popular dim sum chain Tim Ho Wan to the East Village. The new location will feature the iconic dishes that helped the restaurants win a Michelin star, including prawn dumplings and rice stuffed with Chinese sausage and wrapped in lotus leaf. Opens in October.
Unnamed Dan Kluger Project
21 W. 8th St. (between Fifth & Sixth avenues) Chef Dan Kluger’s first solo venture will be housed in an as-yet-unnamed Greenwich Village location. Expect seasonal fare with a focus on the farms and farmers that Kluger has gotten to know through his 20 years of visiting the Union Square Greenmarket. Opens in October.
MIDTOWN abcV
38 E. 19 St. (at Park Avenue) Chef Jean-Georges Vongerichten and Paulette Cole, CEO and creative director of ABC Carpet & Home, are collaborating on their third restaurant together, abcV, focused on vegan and vegetarian dishes. Opens at the end of September.
Black Tap
136 W. 55th St. (between Sixth & Seventh avenues) Black Tap’s newest expansion will take its burgers and “crazy shakes” to The Blakely New York. The opening will be followed by the release of the chain’s first cookbook, “Craft Burgers & Crazy Shakes From Black Tap.” Opens in October.
Bob’s Steak & Chop House
21 E. 52nd St. (between Fifth & Madison avenues) Bob’s Steak & Chop House, originally a concept born in Texas (the original Bob’s opened in Dallas in 1993), will open at Omni Berkshire Place, serving large cuts of prime steak, chops, and seafood in a lively atmosphere. Opens in September.
Daily Provisions
103 E. 19th St. (between Irving Place & Park Avenue South) Daily Provisions is the latest eatery from Danny Meyer’s Union Square Hospitality Group. Located next to Union Square Cafe, it will transition from serving coffee and sandwiches during the day to a set menu that changes nightly for dinner. Opens in October.
Empellón
510 Madison Ave. (at 53rd Street) Alex Stupak’s Empellón is heading to Midtown. It will be the largest of his restaurants, taking over two floors. Opens in November.
Italienne
19 W. 24th St. (between Sixth Avenue & Broadway) Chef Jared Sippel and general manager James King’s Italienne will feature cuisine from northern Italy and southern France, with a focus on Provence. Opens in mid-October.
See New in NYC on D12
Father and daughter team Roberto and Giorgia Caporuscio will open their third restaurant, Oro di Napoli.
•
The freshest sushi made the traditional, simple way by master chef Shimizu • Shochu & sake • Exceptional value
Find us in the Washington Jefferson Hotel
Shimizu Sushi & Shochu Bar • ShimizuSushiNY.com 318 W. 51st St. (btw. 8th & 9th avenues) • (212) 581-1581
COURTESY OF ORO DI NAPOLI
27 Barclay St. (between Church Street & Broadway) Located at the Four Seasons Hotel New York Downtown in the Financial District, the restaurant will feature fancy steaks such as Japanese wagyu beef. Opens on Sept. 17.
Black Tap will brings its burgers to The Blakely New York.
By CHLOE will expand into the realm of sweets with a new bakery concept.
A little place with big flavors
• Authentic Thai Restaurant • Fast Delivery • Corporate Catering Available
Little Thai Kitchen • 231 E 53rd St. New York Tel. 212.644.5353 LTKNY.com
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@EpochTaste
September 9–15, 2016 www.EpochTaste.com COURTESY OF USHG
WHAT’S COMING TO NYC This Fall
New in NYC continued from D11
Made Nice
wagayama
Maxwell’s Chophouse
1429 3rd Ave. (at East 81st Street) Blake Lane, a seasonal California-style eatery led by executive chef Diego Moya of Casa Mono, will showcase healthy dishes and local, organic ingredients. Opens in October.
May Kaidee NYC
126 E. 28th St. (between Park Avenue South & Lexington Avenue) Chef May Kaidee will serve vegan and vegetarian versions of traditional Thai dishes. Kaidee owns restaurants and cooking schools in Thailand and Cambodia. Opens on the weekend of Oct. 7.
Metropolis
South Korean 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.
31 Union Square West (at East 16th Street) The intimate new oyster room and cocktail will be located beneath Blue Water Grill. Chef Adam Raksin (who most recently was opening chef de cuisine at Gunter Seeger) will create the raw bar specials and modern seafood dishes; Richard Breitkreutz, formerly of Eleven Madison Park and Craft, will oversee the cocktail menu. Opens at the end of September.
Ortzi
120 W. 41st St. (between Sixth Avenue & Broadway) Chef Jose Garces will open Spanish Basqueinspired Orzi at the new LUMA Hotel Times Square. Date to be announced.
ReViVer
UPPER MANHATTAN Blake Lane
Sant Ambroeus Coffee Bar
1136 Third Ave. (at East 66th Street) Located at the luxury residence building Hanley New York, the coffee bar by SA Hospitality Group will offer grab-and-go Italian fare as well as desserts, pastries, and croissants.
BROOKLYN Phil & Anne’s Good Time Lounge
196 Smith St. (between Baltic & Warren streets) Anne Burrell and Phil Casaceli are collaborating on this funky neighborhood restaurant serving Mediterranean cuisine with Italian influences. Opens in September.
Gotham Market
590 Fulton St. (at Ashland Place) Seven dining and drinking venues, plus a pop-up space, will take up 16,000 square feet in the new luxury residential building The Ashland. Vendors include Mu Ramen, Flip Bird (rotisserie), Mason Jar (southern-inspired fare), and Apizza Regionale (wood-fired pizzas and southern Italian-inspired salads and sandwiches). Opens in October.
Guadalupe Inn
1 Knickerbocker Ave. (at Johnson Avenue) The team behind popular Mexican restaurants Mesa Coyoacan and Zona Rosa in Williamsburg will open Guadalupe Inn in Bushwick. Chef Ivan Garcia, who was born and raised in Mexico City, will make authentic Mexican recipes. The dining room will also serve as an entertainment venue. Opens in October.
Sen Sakana
Ichiran
Shay & Ivy
39 W. 24th St. (between Sixth Avenue & Broadway) Shay & Ivy, serving progressive American cuisine with a well-curated cocktail program, is the second restaurant for entrepreneurs Evan Rosenberg and Daniel Rieger, after Atwood Kitchen & Bar Room. Opens in October.
Teremok
555 Sixth Ave. (between 15th & 16th streets) Fast-casual Teremok, which has over 300 locations in Russia, will open its second New York (and United States) location in mid-October.
The Meatball Shop
798 9th Ave. (at West 53rd Street) The Meatball Shop will open its seventh location in Hell’s Kitchen this fall, with its mix-and-match meatball menu, sauces, and seasonal sides. Date to be announced.
Two Forks
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
210 Fifth Ave. (between 25th & 26th streets) Hailing from the United Kingdom, wagayama will serve Asian-inspired food, from donburi to ramen to curries, near Madison Square Park. Opens in October.
303 Park Ave. South (between East 23rd & East 24th streets) A second location of “fast-fine” American restaurant ReViVer will open in Gramercy, with healthy dishes and a scoring system to enable customers to keep track of the nutrients in each meal. Opens in September. 28 W. 44th St. (between Fifth & Sixth avenues) The 190-seat Sen Sakana blends the cuisines of Peru and Japan. Chefs Mina Newman and Taku Nagai will prepare dishes like fried chicken coated in toasted quinoa. Opens in October.
212-594-4963
bars, private dining rooms, and a full production bakery.
8 W. 28th St. (between Fifth Avenue & Broadway) Made Nice, a project from chef Daniel Humm and restaurateur Will Guidara, will open next door to The NoMad Bar. The menu will consists of eight to ten dishes, priced between $12 and $15. Beer and wine will be available alongside an ambitious non-alcoholic beverage program featuring housemade sodas. Date to be announced. 1184 Broadway (between 28th & 29th streets) Mother and daughter team Babette Haddad and Melissa Haddad Malaga will open a classic steakhouse with USDA Prime beef—dry-aged inhouse—and a wine list featuring 1,000 bottles. Date to be announced.
Experience Firsthand the Romance of the Korean Dynasty
Union Square Cafe’s iconic neon sign will mark the entrance of the restaurant’s new home at 19th Street and Park Avenue South.
119 W. 40th St. (between Sixth Avenue & Broadway) “Cooked Slow, Pulled Fast” is the slogan that sums up Two Forks, a fast-casual restaurant opening in Bryant Park. Slow-cooked meats, rather than smoked, find their way into dishes with vegetables, sides, and globally inspired dressings and sauces. Opens in November.
Union Square Cafe
235 Park Ave. South (at East 19th Street) The awaited new location of Union Square Cafe is due in October. The restaurant will feature two
374 Johnson Ave. (between Bogart Street & Morgan Avenue) The 68-seat Japanese ramen restaurant, whose original location opened 60 years ago in Fukuoka, Japan, is bringing “the world’s most beloved tonkotsu ramen” to Bushwick. The noodles are fresh and topped with a secret-recipe red pepper sauce mixed with 30 different spices. Opens in the fall.
The Gumbo Bros
224 Atlantic Ave. (between Court Street & Boerum Place) Authentic Cajun and Creole gumbos by The Gumbo Bros are coming to Brooklyn. Beignets, chicory coffee, and po boy sandwiches, served on Leidenheimer French bread shipped in fresh from New Orleans, are also on the menu. The popup was started by friends Adam Lathan and Clay Boulware, who couldn’t find the gumbo they were used to in Louisiana, and now they are settling into a brick and mortar. Opens last week of October.
IN CHOCOLATE NEWS… Kreuther Handcrafted Chocolate
43 W. 42nd St. (between Fifth & Sixth avenues) Located next door to the Gabriel Kreuther restaurant inside The Grace Building, Kreuther Handcrafted Chocolate will overlook Bryant Park. Pastry chef Marc Aumont will prepare Europeaninspired pastries, all made on-site.
L.A. Burdick Handmade Chocolates
156 Prince St. (at West Broadway) The new location of L.A. Burdick will offer drinking chocolate, European pastries, and chocolate mice (or penguins or turkeys, depending on the season). Opens September.