D1 April 29–May 5, 2016 The Fine Art of
Japanese Sweets on
D6
Deviled eggs with marinated octopus.
www.EpochTaste.com
In Westermann’s Baeckeoffe, chicken is baked in traditional Alsatian earthenware with artichokes, preserved lemons, thyme, rosemary, and more.
Macaroni au Gratin.
Compare this to the poultry industry standard of 40 days.
110 Days Old
Sounds old? This is the single most important feature of Westermann’s birds. The longer they live, the more flavor they have. ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Birds
of
Paradise
At Le Coq Rico, America’s noble birds are front and center By Channaly Philipp | Epoch Times Staff
Antoine Westermann earned three Michelin stars at Le Buerehiesel in France.
F
or some chefs, Michelin stars are everything, a matter of life and death. Chef Antoine Westermann had three to this name when he contemplated, was there life after the stars?
He had visitors from all over the world visiting his restaurant Le Buerehiesel in Strasbourg, in the Alsace region of France. But he couldn’t in good conscience leave to pursue any new projects. “I would have given the impression of betraying my clientele,” he said. So one day, 10 years ago, he went to the Michelin folks to return the stars.
See Birds of Paradise on D2
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SAMIRA BOUAOU/EPOCH TIMES
Deviled Eggs With Marinated Octopus and Cumin Cabbage Salad.
Chef Antoine Westermann at Le Coq Rico.
Birds Paradise of
Delicious Italian cuisine prepared with sustainable & local ingredients to enjoy with exceptional wines, craft beer and spirits We open for lunch 12-4pm and dinner 5pm-11pm 129 W. 29th St. (btw. 6th & 7th avenues)
(212) 239-4199
#
WineDisciplesEnoteca.com
Birds of Paradise continued from D1 “They said, ‘It’s not up to you to decide,’” he recalled. “I said, ‘Of course it’s not up to me to decide, but I’m letting you know I’m going away, and tomorrow there won’t the same cuisine. So you can put the stars in parentheses or you can do whatever you want.’” He is one of the very few French chefs who have renounced their Michelin stars, including Joël Robuchon, Alain Senderens, and Olivier Roellinger. In Westermann’s case, Michelin took away the stars, though they awarded one the following year, when his son was newly at the kitchen’s helm. “It was the fact of returning the stars that gave me the freedom to do what I’m doing today,” Westermann said. He went on to open several restaurants in Paris and consulted for projects around the world. Several weeks ago, he opened Le Coq Rico in Manhattan’s Flatiron District, a bistro focused entirely on the best poultry he can find. “Fowl is a world unto itself,” he is fond of saying. And while for many cooks, chicken may be more of a blank canvas, or a protein vehicle for sauces and accompaniments, Westermann sees each bird as having its own texture and its own flavors. While he was growing up in a small town in Alsace, every Saturday his mother would go buy a chicken from a farmer; Butter came from a neighbor. “I am used to being face to face with real products. That’s also why I became a cook. It’s beautiful to please people by offering them the best.”
Le Coq Rico
30 E. 20th St. (between Broadway & Park Avenue) 212-267-7426 lecoqriconyc.com Hours Lunch: Monday–Friday Noon–3 p.m. Dinner: Daily 5:30 p.m.–11 p.m. Brunch: Saturday & Sunday Noon–4 p.m. Bar: Daily Noon–11 p.m.
Listen for “Le Ballade du Coq Rico,” composed by Ben Grunler, head of sound design at the Opéra Monte-Carlo.
COURTESY OF LE COQ RICO
Pascal Desprez designed the bistro, located in the landmark Gabay Building.
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Terrine en Croûte of Duck Foie Gras. SAMIRA BOUAOU/EPOCH TIMES
Nothing goes to waste at Le Coq Rico. Above, the Offal Platter. SAMIRA BOUAOU/EPOCH TIMES
COURTESY OF LE COQ RICO
The Berry Vacherin. French Rosemary Old Fashioned.
Soft-Boiled Eggs With Salmon Roe and Butter Soldiers.
There is an original Le Coq Rico in the Montmartre neighborhood of Paris, with poultry from the French countryside: the famous Bresse chickens, alongside Challans chickens, Dombes ducklings, and Cou-Nu yellow chickens from the Landes region, for example. When it came to the New York location, though, there was no question of importing these birds from France. Westermann spent a year visiting American farmers across the northeast United States, including the Hudson Valley and Pennsylvania, looking for the best of American breeds. At Le Coq Rico, he sources chicken like the Plymouth Barred Rock, a bird with a bright red comb and face, black and white plumage, and a firmer texture. “Chicken of quality isn’t necessarily the most tender in the world,” he said. “Just like the most flavorful beef, it has texture. For the most part, the birds have been given time to grow and develop deeper flavor: the Brune Landaise chicken for 110 days, the Plymouth Barred Rock for 90 days, and guinea fowl from the Catskills for 130 days. “The more the animals live in freedom, and the older they are, the more flavor they have,” he said. The menu carries far more than just rotisserie chicken (quarter chicken with seasonal salad, $24), though it is for many a delicious gateway dish to other preparations and parts, like the Offal Platter ($16). “I use the heart, I use the gizzards, I use everything from poultry except the feathers,” he said. When he was planning to open Le Coq Rico in New York, he was told Americans don’t eat offal. “It’s false,” he said. “People always stick to stereotype because it’s easy, but it’s silly.” He’s endeavoring to show people that hearts, livers, and gizzards are worth discovering— and enjoying. Roasted hearts go on skewers, with slices of apples to give a touch of acidity and juice; wings are poached in tandoori spices and then quickly fried; livers are roasted and served with grilled toast; and a bite into the croquettes reveal meat perfumed with curry, turmeric, and ras el hanout spices. Westermann applies those creative touches with ease and a light touch. He also serves a dish that recalls his Alsatian roots: baeckeoffe. This dish was a sort of catch-all in his time, one in which women would add whatever they had on hand to an earthenware casserole: pork, lamb, beef. Along with the meat, they poured in white wine and water, added herbs, and brought the prepared terrines to the baker on
Monday mornings before they went to do laundry, explained Westermann. You could have about 20 of these casserole dishes in the oven, cooking in the residual heat left after the bread was done. Each woman sealed her terrine with dough and inscribed her name on it. Traditionally it would take about three hours for the dish to cook. Westermann told himself if he ever did it, he would use chicken instead, since it cooks faster. So when you put your order in at Le Coq Rico, you can get a cooked baeckeoffe in about 40 minutes. Lift the lid, and you’re hit by a myriad of herbs and aromatics, including garlic, preserved lemon, thyme, rosemary, and parsley ($120). It serves two to four people and it’s rustic and hearty; you could easily imagine a French grandma cooking it for you. He also carries guinea hen from Mauer’s Mountain Farm in upstate New York, which has a firm texture with depth of flavor, currently served with an almond and spice crust and an asparagus, green pea, and lime fricassée. “You don’t get tired of eating poultry. You can make it so many ways. … I can promise you, you won’t get bored,” Westermann said. For example, he doesn’t hesitate to pair fish and fowl together, in inventive dishes such as cod wrapped in duck breast, or Maine lobster with chicken fricassée. Perhaps the lone example of a bird that hasn’t lived a longer life is squab, sourced from California and under a month old, so young it hasn’t yet learned to fly. Wrapped in a braised cabbage leaf, it is incredibly delicate ($34). “Today people are right: they want to have wholesome products,” he said. “For me, my first step is to have wholesome products, and a product can only be wholesome if the birds have lived a happy life.” What says chicken also says eggs, and Le Coq Rico sources them from Handsome Brook Farm in Franklin, New York. You can enjoy them “en meurette,” a preparation with bacon, mushroom, and red wine. They are also sublimely soft-boiled, with a silky, golden yolk, topped with salmon roe, and served with butter soldiers. If you’re not too full by then, eggs also await in desserts like the Ile Flottante, with soft meringue (made with egg whites) standing like an island in the middle of a small sea of crème anglaise (made with the yolks), and sprinkled with pink pralines ($10). A vanilla berry vacherin ($12) is also a refreshing ending, with the acidity and sweetness of the berries providing a nice contrast to the meringue and ice cream.
SET SAIL TO SAGAPONACK
The shrimp are plump and juicy, the clams have that justbeen-picked out of the ocean brininess, and the scallops boast a lovely sweetness. Many dishes at Sagaponack are perfect vehicles to showcase quality Long Island seafood.
4 W. 22nd St. (btw. 5th & 6th avenues) 212-229-2226
sagaponacknyc.com
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stuff to eat and drink around nyc
WHERE TO TREAT MOM ON MOTHER’S DAY
SCARPETTA Upscale Italian restaurant Scarpetta will be serving specials to celebrate mom’s big day: Tuna Crudo with avocado and tonnato; Diver Scallops with peas, morels, and Peruvian potatoes; and Cappellacci with hon shimeji mushroom and preserved truffle.
Sunday, May 8 Scarpetta 355 W. 14th St. scarpettarestaurants.com
SPICE MARKET
ROSA MEXICANO Spice up Mother’s Day with a Mexican feast. Rosa Mexicano has food and drink specials like Tablones, braised bone-in beef short ribs marinated in guajillo and pasilla chilies with smoky mestiza sauce and rajas (sliced peppers); Huachinango, panseared red snapper with grilled spring vegetables and tomato gazpacho; and Mango-Mint Margarita with El Jimador blanco tequila, mango, mint, and sal de rosa rim.
Sunday, May 8 Rosa Mexicano NYC locations rosamexicano.com
For an Asian-inspired meal, bring Mom to chef Jean-Georges Vongerichten’s Spice Market, where the restaurant is serving a prix fixe menu with dishes like Lobster Summer Roll with citrus-dill gelee and sriracha emulsion; Soy-Cured Salmon with cilantro creme fraiche and Asian pear; and Butter Poached Lobster and Miso-Grilled Striploin with bok choy and shiso. $75 per person, plus $43 for wine pairings.
Sunday, May 8 Spice Market 403 W. 13th St. spicemarketnewyork.com
BRUSHSTROKE
RED ROOSTER Chef Marcus Samuelsson’s hit Harlem restaurant is serving a three-course prix fixe menu featuring dishes inspired by Harlem’s food culture, including Fried Green Tomatoes with watermelon and lobster roll; Spring Jerk Lamb with lentils and green pea sauce; and Smoked Salmon with crispy rice. $59 per person.
Spice Market's Lobster Roll.
Sunday, May 8 Red Rooster 310 Malcolm X Blvd. redroosterharlem.com
Chef David Bouley’s Japanese restaurant is serving special kaiseki menus for brunch and dinner on Mother’s Day. Choose between a five-course Sunday brunch, with dishes like Sakizuke (Cape Cod scallop and uni with strawberry lemon foam), Shiizakana (soft shell crab tempura), and Hashiyasume (morel mushroom chawanmushi); or an eight-course dinner that features Hassun (a platter of three dishes including Smoked Salmon Chimaki-Sushi) and a choice of rice bowls with sashimi, grilled eel, or stewed Fuji pork. $95 for brunch, $135 for dinner.
Sunday, May 8 Brunch: 11:30 a.m.–4 p.m. Dinner: 4:30 p.m.–10 p.m. Brushstroke 30 Hudson St. davidbouley.com/ brushstroke-main
MARC FORGIONE
BENOIT Alain Ducasse’s French bistro is hosting a prix fixe brunch where guests can choose their own appetizer, entree, and dessert for $55. Dishes include a savory Buckwheat Crepe filled with French ham and bechamel. In the private dining room, children will get to learn how to make and decorate their own madeleines, giving parents time to dine on their own.
Sunday, May 8 Benoit 60 W. 55th St. benoitny.com
Pure Peruvian Cuisine Ceviche, Our signature dish
At chef Marc Forgione’s restaurant, treat mom to updated brunch classics. Options include Chili Lobster with Texas toast and scrambled eggs; Eggs Benny with vegetable “home fries,” La Quercia prosciutto, and preserved lemon hollandaise; and Brioche French Toast with banana, candied walnuts, maple syrup, and whipped cream. Moms will get a complimentary mimosa or bloody mary, and the entire table will get a spread of breakfast sausages, home fries, bacon, and everything-bagel biscuits, served family-style. $39 per person; $15 for children under 10.
Sunday, May 8 Marc Forgione 134 Reade St. marcforgione.com
SALINAS The contemporary Spanish restaurant will serve a Mother’s Day dinner centered around paella, the dish that is typically served on Sundays with the family. The prix fixe menu includes a tapita (amuse-bouche) with a choice of three tapas, and either Arroz Seco (bomba rice in saffron broth with freerange chicken and seafood) or Arroz Negro (bomba rice in squid ink broth with seafood). The meal ends with a dessert of flourless chocolate-pistachio tartine served with almond and honey gelato. $65 per person.
Sunday, May 8 5 p.m.–10 p.m. Salinas 136 Ninth Ave. salinasnyc.com
THE PALM COURT At this swanky Midtown restaurant under the guidance of chef Geoffrey Zakarian, moms will be treated to afternoon and evening tea. In the afternoon, tea will include a complimentary glass of champagne with a tier of treats like Chilled Lobster Tartlet with artichoke purée, chips, tomato confit, and basil; Foie Gras Torchon with balsamic pickled cherries, radicchio marmalade, celery leaves, and country toast; and Rose and Lychee Dome with white chocolate mousse, raspberry rose gelée, and coconut cake. The evening tea tier comes with either a glass of Champagne or a classic cocktail, and a gift card for a manicure. $120 for afternoon, $90 for evening.
Happy Hour Mon-Fri 4pm- 7pm Free Peruvian chicken wings after 2nd drink
Live Entertainment
7pm-10pm, every Friday
Saturday, May 7 & Sunday, May 8 The Palm Court at The Plaza Fifth Avenue (Central Park South) theplazany.com
KHE-YO At this Laotian-inspired restaurant, chef Phet Schwader will serve an all-day Mother’s Day menu inspired by his mother’s home cooking. His Memories Menu includes Bell & Evans Chicken Wings with sriracha hoisin and Thai basil, Soy Ginger Braised Berkshire Osso Bucco with quail eggs, jasmine rice, and chayote (gourd-like vegetable) in broth, and Mama’s Lad Nah, Berkshire pork, chicken, and wild prawns wok-seared with gai-lan and gravy over rice noodles.
Sunday, May 8 Khe-Yo 157 Duane St. kheyo.com
LOI ESTIATORIO 718-224-8505 # 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com
Chef Mario Loi has prepared hearty Greek dishes for the holiday. Special dishes include Turlu (vegetable stew) with eggplant, potato, onion, green pepper, and tomato; Arnaki Sto Fourno (baby lamb) with lemon, potato, mustard, and Greek oregano; and Kotopoulo Sti Souvla (chicken) with olive oil, lemon, garlic, seasonal vegetables, and Greek yogurt.
Sunday, May 8 Loi Estiatorio 132 W. 58th St. loiestiatorio.com
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CINCO DE MAYO SPECIALS
FONDA Fonda is ready for Cinco de Mayo with live music, a special menu, and a new cocktail: the Su Casa, with Milagro Bianco, Montelobos mescal, lime juice, pineapple, and cinnamon syrup.
THE BLACK ANT
Thursday, May 5 Fonda, NYC locations, fondarestaurant.com
Chef Mario Hernandez has prepared holiday specials, including Taco de Pato with duck carnitas, figs, morita salsa, and scallions; Molote with crispy turnover, quesillo, mushrooms, salsa verde, and cotija; and Aguachile with shrimp, snapper, avocado, cilantro, jalapeño, and cucumber jus.
The New Umami Experience
MAYA Celebrate the Mexican holiday with happy hour all evening (from 3 p.m.). Maya is also serving $8 margaritas and $10 chips and guacamole all day.
Thursday, May 5 The Black Ant 60 Second Ave. theblackantnyc.com
Thursday, May 5 Maya 1191 First Ave. richardsandoval.com/mayany
Our sensibilities are wild, with a passion for unsulphered wines, spontaneously fermented beers, sour doughs and kimchi, but are also restrained with clean presentations and an attempt to always make clarity of flavor our number one priority.
BENEFIT DINNER FOR KITCHEN GARDEN LABORATORY Bill Yosses, former White House executive pastry chef, has created a nonprofit called Kitchen Garden Laboratory, which seeks to alleviate the country’s obesity and diabetes epidemic by teaching children to develop healthy eating habits and lifestyles, using a comprehensive STEM (science, technology, engineering, and mathematics) education program. The organization’s first fundraising dinner, themed “Nature’s Pharmacy,” will be prepared by chef David Bouley at his restaurant Bouley Botanical. $197 per person.
Bara is an attempt to find common ground in tavern culture through the east and west by combining the wine bar tradition of Paris with the Japanese izakaya. The word bara has many meanings, as the restaurant Bara has many faces.
Monday, May 2 6:30 p.m. Bouley Botanical 281 Church St. ept.ms/KitchenGardenLab
BENJAMIN CHASTEEN/EPOCH TIMES
THE GREAT STREET MEET
We Now Deliver!
58 E. 1st St. (btw. 1st & 2nd avenues) 917-639-3197 - bararestaurantnyc.com
The Street Vendor Project, which advocates for people who operate street food businesses, is hosting its annual community gala to raise money for the organization. The party will feature plenty of street food, an open bar, and live music. $60 to $250 per person. Tuesday, May 3 6:30 p.m.–10 p.m. Judson Memorial Church 55 Washington Square South streetvendor.org
A selection of Sassicaia wines.
CARAVAGGIO DINNER WITH SASSICAIA WINES
FIVE BORO CRAFT BEER FEST
Upscale Italian restaurant Caravaggio will be serving a special fourcourse dinner featuring Sassicaia wines from owner Giuseppe Bruno’s private collection. The Italian red wines with be paired with dishes including Tartar di Manzo with truffle-mustard and quail egg, Pappardelle with oxtail ragout, and Poached Pear with caramel grappa sauce. $300 per person.
Sample over 100 different craft beers from New York and out of state brewers. Food will be provided by John Brown Serious Barbecue, Astoria Bier and Cheese, and BeeHive Oven, among others. $85 per person.
Traditional and modern, combined. A new standard for Thai food.
Friday, May 6 6:30 p.m. The Well 272 Meserole St., Brooklyn fiveborocraftbeerfest.com
Wednesday, May 4, 7 p.m. Caravaggio 23 E. 74th St. caravaggioristorante.com
The Nuaa 1122 1st Ave. (btw 61st and 62nd streets) • 212-888-2899 • thenuaa.com
AMERICA’S CUP VIEWING PARTY View the New York leg of the America’s Cup sailing competition, while aboard a ship. On the Clipper City, a 158-foot schooner, you can enjoy specialty cocktails at the open bar and a barbecue buffet including filet mignon sliders, Southern fried chicken, sweet Italian sausages, and more. Six sailing teams will be competeing over the course of two days. $300 per person.
EDIBLE SCHOOLYARD BENEFIT
Saturday, May 7 & Sunday, May 8 11:30 a.m.–4 p.m. Battery Park, Slip 2 manhattanbysail.com
JAPANESE STYLE Karaoke Bar & Lounge
DANIEL KRIEGER
Edible Schoolyard, the nonprofit dedicated to teaching children to grow and cook healthy food, is hosting its annual benefit gala. At the event, top chefs including April Bloomfield (The Spotted Pig), David Chang (Momofuku), Jessica Koslow (Sqirl), Joseph “JJ” Johnson (The Cecil), Ignacio Mattos (Estela), and more, will each design and prepare an intimate, four-course dinner for individual tables of guests. Celebrity committee and board members will also be in attendance, including actor Jake Gyllenhaal, television personality Martha Stewart, and fashion consultant Julie Gilhart. Questlove of The Roots will provide the music. $1,500 to $5,000 per person.
For Reservations and Information clubvoa@gmail.com
✴ 3 VIP Karaoke Rooms
Tuesday, May 17 6 p.m. Skylight at Moynihan Station 360 W. 33rd St. edibleschoolyardnyc.org/ events/spring-benefit-2016
Chef Jonathan Benno’s Torrone Semifreddo with candied almonds, dark chocolate, and “panna montata.”
Compiled by Annie Wu/Epoch Times Staff
249 East 49th St., 2nd Fl. (btw. 2nd & 3rd avenues) CLUBVOA.NYC Hours: Mon–Sat 9pm–3am, Fri 9pm–4am, Sun (bar only) 8pm–2am
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April 29–May 5, 2016 www.EpochTaste.com COURTESY OF MINAMOTO KITCHOAN
The Fine Art
Minamoto Kitchoan’s peach jelly, sweet as nectar.
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509 Madison Ave. (between 52nd & 53rd streets) 212-489-3747 kitchoan.com Hours Sunday–Thursday 10 a.m.–7:30 p.m. Friday & Saturday 10 a.m.–8 p.m.
Minamoto Kitchoan’s line of matcha-flavored sweets. SAMIRA BOUAOU/EPOCH TIMES
A patron samples treats at Minamoto Kitchoan in Manhattan.
SAMIRA BOUAOU/EPOCH TIMES
Minamoto Kitchoan on Madison Avenue in Manhattan.
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SAMIRA BOUAOU/EPOCH TIMES
Minamoto Kitchoan
Deliciously Sponsored
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At the time when Minamoto Kitchoan opened in 1977 in Japan, few other confectioneries were making traditional sweets with seasonal fruits, explained Yasuhiko Komoto, the general manager at Minamoto Kitchoan’s New York City location. Minamoto Kitchoan has also become known for its fruit jellies, with some special varieties only available according to season. In spring, Japanese cherries are suspended in clear, cherry-flavored jelly. In the fall, it’s juicy pears. The peach jelly, which comes shaped in a dome and wrapped in a small straw basket, is the perfect harbinger of summer, its sweetness like peach nectar, and its delightful smooth texture like part jelly, part applesauce. Minamoto Kitchoan is equally adept at making traditional sweets and inventing modern creations. The traditional dorayaki, or red-bean pancakes, are light and spongy, with a red bean filling that gives off a nice, subtle hint of burnt sugar taste. For New Yorkers fueled on coffee, Minamoto Kitchoan created wafer cookies meant to pair well with it. In a riff on traditional Japanese senbei (rice crackers) two round cookies encase buttery cream of different flavors. The wafers disintegrate slowly in your mouth, allowing you to savor their light sweetness. The matcha ones are especially enjoyable, tasting like a matcha latte.
A
Peach- and matchaflavored mochi.
at Minamoto Kitchoan
ike a pocket of perfectly molded clay, the ball of glutinous rice is a delight for the eyes with its shades of delicate pink mingling with a soft hue of white. Bite into it, and a filling of peach paste—floral, lightly sweet, and reminiscent of Japanese white peaches—reveals itself in its bubbly pink glory. With many locations around the world, Minamoto Kitchoan is a master at making wagashi, or traditional Japanese sweets. Mochi, or glutinous rice cakes with sweet fillings, are among the first confections that the Japanese ate, dating back to the 7th century. But it wasn’t until the 16th century that mochi became a flourishing art form, with different varieties for celebrating different seasons and festivals. To ring in spring and the beautiful cherry blossoms that bloom during the season, Minamoto Kitchoan makes a cherry-flavored mochi, as well as mochi filled with red bean paste, wrapped inside cherry leaves and topped with preserved cherry blossom flowers—the essence of ephemeral petals captured in one bite. During other times of the year, you can enjoy green mochi—earthy “matcha” (green tea powder) on the outside, with a smooth red bean paste inside; or peach-flavored mochi, with a floral fragrance that lingers on your palate. As many Japanese sweets became popularized when they were served at traditional tea ceremonies, these bites are best paired with a steaming cup of tea.
IR
SAMIRA BOUAOU/EPOCH TIMES
Minamoto Kitchoan serves treats for any time of day.
Epoch Times, April 29–May 5, 2016
Advertisement
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Wagashi
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At Minamoto Kitchoan, our family is commited to sharing our unique tradition of Japanse confectionary with the world.
We are located in the heart of New York City on Madison Avenue
509 Madison Avenue, New York, NY 10022 • 1-212-489-3747 www.kitchoan.com
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A Perfect Fusion of East & West
Our take on Southeast Asian inspired dishes, bursting with flavor. A perfect place to bring a date and try one of our boozy bubble teas!
Shangri La 208 7th Ave.
(btw. 7th & 8th avenues)
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
SO FRESH!
We can just taste the sweet blackberry juices dripping over the side.
Authentic & Delicious Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
Come enjoy cuisine from the most savory region in Mexico...Puebla!
RECREATING THE FLAVORS OF THE KENTUCKY DERBY
60 E. Third St. (between First & Second avenues)
#
at Home By Channaly Philipp | Epoch Times Staff On the day that the most exciting two minutes of sports happen on May 7 at Churchill Downs in Kentucky, visitors will get the chance to enjoy Southern grown dishes with an international flair. David Danielson, the executive chef in charge of feeding more than 170,000 guests at the 142nd Kentucky Derby, is sourcing 300 crates of mint, 14,000 pounds of chicken, 9,400 sticks of butter, and 1,100 gallons of dressing for the historic day, among other ingredients. Though
Authentic Japanese FREE
When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.
Momokawa Prix Fixe Menu Small Course (service for two or more) 6 Appetizer 6 2 kinds of Sashimi 6 Choice of Sukiyaki or Shabu-Shabu (SautĂŠ meals cooked at the table)
6 %00%/1
$48/per person A L SO AVA IL A BLE:
Momokawa 157 East 28th Street | (212) 684-7830 | momokawanyc.com
RECIPE a cast iron skillet.
BLACKBERRY COBBLER WITH LEMONROSEMARY BISCUIT TOPPING
For the Lemon-Rosemary Biscuit Topping • 2 cups flour • 4 teaspoons baking powder • 1/4 teaspoon baking soda • 3/4 teaspoon kosher salt • 1/2 teaspoon each of lemon zest and fresh rosemary • 2 tablespoons butter • 2 tablespoons shortening • 3/4 cup chilled buttermilk
For the Blackberry Cobbler • 1 pound fresh blackberries • 1 cup granulated sugar • 1 cup water • 1/4 tablespoons cornstarch • 1/4 cup water
DIRECTIONS In a medium-sized sauce pot combine water, sugar, and blackberries and cook until blackberries start to break down and syrup becomes sweet.
DIRECTIONS
In a small bowl mix corn starch and water to make a slurry to thicken the cobbler filling. Add slurry to the blackberry mixture and cook until thickened. Place cobbler filling in
Using your fingertips, rub butter, and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.)
Recipe courtesy of David Danielson, executive chef, Churchill Downs
May Wah Vegetarian Market 21st Anniversary
Redefining Traditional Spanish Cuisine DISCOUNTS & FREE TASTINGS APRIL 30TH – MAY 1ST
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246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866
*Members 15% Off, Non-Members 10% Off Retail Only
NYC’s Best Meat Alternative Market HUNDREDS OF CHOICES!
www.MayWahNYC.com
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In a large mixing bowl, combine flour, baking powder, baking soda, lemon zest, rosemary, and salt.
Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be slightly sticky. Top your cobbler and bake until golden brown, usually 13–15 minutes.
Celebrate with Us
• 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.
most ingredients are sourced locally, such as the Bourbon Smoky salt used in many of the Derby’s rubs and seasoning, ingredients are also sourced from around the world. The menu’s desserts, for example, feature chocolate from Switzerland, garnishes from France, and dairy products from Austria. Those watching the Kentucky Derby at home can recreate the flavors straight from the Louisville racetrack. Below are recipes of some of the dishes that will be served at the derby, along with one for the Prospector’s Julep, one of the oďŹƒcial cocktails by celebrity mixologist Charles Joly.
rsary
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D9
@EpochTaste
April 29–May 5, 2016 www.EpochTaste.com ALL PHOTOS COURTESY OF LEVY RESTAURANTS
RECIPE BUTTER BEAN AND RADISH SALAD • 1 pound butter beans shelled fresh or frozen butter beans (lima beans) • 1/2 pound radishes, sliced thin • 3 tablespoons lemon oil • 2 teaspoon cumin • 1 teaspoon fresh lemon juice • 3 tablespoons cilantro, roughly chopped • 2 tablesppons flat leaf parsley, roughly chopped
DIRECTIONS Blanch beans in a pot of boiling water for 2–3 minutes. Rinse under cold water until cool. In a large mixing bowl mix beans and radishes. Add oil, lemon juice, and cumin. Combine until well mixed; add parsley and cilantro, season with salt and pepper. Recipe courtesy of David Danielson, executive chef, Churchill Downs
RECIPE PROSPECTOR’S JULEP • • • • •
2 ounces Woodford Reserve Bourbon 1/4 ounce Koval Ginger Liqueur 3/4–1 ounce lemon juice 1/2–3/4 ounce honey syrup Mint leaves
Experience Firsthand the Romance of the Korean Dynasty
DIRECTIONS Place 8–10 mint leaves into the base of a julep cup. Add honey and lemon, muddle gently to release oils.
South Korean top chef Sunkyu Lee cooks authentic Korean royal court cuisine
Add ginger and Woodford. Fill with crushed ice. Garnish with large bouquet of mint tops and skewered candied ginger. Note: If you can’t use a ginger liqueur, you can make a ginger honey syrup or add juiced ginger to the mix. It’s a bit more prep, but executable.
Totally different and distinctive cuisines and interior designs on the 1st, 2nd, and 3rd floors.
Recipe courtesy of Charles Joly, mixologist and co-founder, Crafthouse Cocktails
RECIPE PAN ROASTED CHICKEN WITH MOONSHINE RAISIN SAUCE Serves: 4 For the Pan Roasted Chicken • Four 6–8-ounce chicken breasts • Salt and pepper • 2 tablespoons olive oil
DIRECTIONS Season the chicken with a generous amount of kosher salt and fresh cracked black pepper. Let those come up to room temperature while you preheat a pan over medium-medium high heat. Check to make sure the pan is good and hot by adding a few drops of water, and they should instantly evaporate. Now add in a tablespoon of olive oil. You will have to cook these in 2 batches, start with 2 chicken breasts skin-side-down into the prepared pan. Let those cook for 6-8 minutes or so. Don’t try to scoot them around the pan or you may tear the skin. Carefully turn the breasts over and cook for 4 minutes. Remove them to a clean plate and repeat with the remaining chicken breasts. Once all four chicken breasts are seared and crispy, place them all into the pan and slide into a preheated 350F oven to roast for a quick 15–20 minutes
to finish cooking.
For the Moonshine Raisin Sauce • 2 quarts homemade roasted chicken stock • 10 tablespoons moonshine • 4 tablespoons cornstarch • 1 cup raisins • Salt and fresh ground pepper to taste
DIRECTIONS In a large heavy bottom saucepan, bring stock to a boil. Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 2 cups. Turn heat back to medium high and bring to a boil. In a small bowl mix 2 tablespoons cornstarch with 2 tablespoons moonshine to make a slurry. Add the slurry to the reduced stock and bring the liquid back to a boil. Once the stock mixture boils turn heat to low and let simmer. In another small saucepan add 4 tablespoons moonshine to 1 cup of water and bring to a simmer. Once the liquid simmers add in the raisins. Cook raisins until plump and add this mixture to the thickened stock. Simmer for 5 minutes. It’s then ready to serve. Recipe courtesy of David Danielson, executive chef, Churchill Downs
212-594-4963 10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
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April 29–May 5, 2016 www.EpochTaste.com
UPPER WEST SIDE
Sachi Asian Bistro Thai Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) 929-256-5167 | sachinyc.com
Raku—It’s Japanese II Japanese Featured Dishes: Sushi; Sashimi; Brussels Sprouts
57 W. 76th St. (btw. Central Park West & Columbus Ave.) 212-873-1220 | rakuupperwest.com
UPPER EAST SIDE
Ruay Thai Restaurant Thai Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 | ruaythai.com
KOREATOWN
Cafe Evergreen Chinese 1367 1st Ave. (btw. 73rd & 74th streets) 212-744-3266 cafeevergreenchinese.com The Nuaa Thai Featured dishes: Purple Blossom Dumpling; Short Ribs Massaman Curry 1122 1st Ave. (btw. 61st & 62nd streets) 212-888-2899 | thenuaa.com
HELL’S KITCHEN/ MIDTOWN WEST Noodies Thai 830 9th Ave. (btw. 54th & 55th streets) 646-669-7828 noodiesnyc.com Vi{v} Bar & Restaurant Thai Featured Dishes: Kanom Jean Nam Ngeow; CM Sausage 717 9th Ave. (btw. 48th & 49th streets) 212-581-5999 | vivnyc.com Hell’s Chicken Korean Featured Dish: Korean Fried Chicken 641 10th Ave. (btw. 45th & 46th streets) 212-757-1120 | hellschickennyc.com
Soju Haus Korean 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 | sojuhaus.com
15 Greenwich Ave. (btw. 10th & Christopher streets) 212-488-9888 | niunoodleny.com
GREENWICH VILLAGE Uncle Ted’s Chinese Featured Dish: Uncle Ted’s fried rice with Chinese sausages; braised duck dumpling; crispy duck with chow fun in hoisin sauce
163 Bleecker St. (btw. Thompson & Sullivan streets) 212-777-1395 | uncletedsnyc.com
EAST VILLAGE SenYa Japanese Featured Dishes: Smoked Hamachi / Hamachi Kama; Uni Scrambled Egg with Sturgeon Caviar; Smoked Katsuo Tataki
GRAMERCY/FLATIRON/ UNION SQUARE Junoon Indian Featured Dishes: Mirchi Pakora; Hara Paneer Kofta; Meen Manga Curry 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 | junoonnyc.com
109 1st Ave. (btw. 7th & 6th streets) 212-995-5278 | senyanyc.com Sigiri Sri Lankan 91 1st Ave. (btw. E. 5th & E. 6th streets) 212-614-9333 | sigirinyc.com
BATTERY PARK
Laut Southeast Asian 15 E. 17th St. (btw. W. Union Sq. & Broadway) 212-206-8989 | lautnyc.com
Malaysian Kitchen USA Malaysian Featured Dish: Hainanese Chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888 malaysiakitchenusa.com
KIPS BAY Momokawa Japanese Featured Dishes: Kaiseki menu; Beef Sukiyaki; Fried Chicken 157 E. 28th St. (btw. Lexington & 3rd avenues) 212-684-7830 momokawanyc.com
BROOKLYN Pasar Malam Southeast Asian Featured specials: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues)
WEST VILLAGE
Williamsburg 929-267-4404 | pasarmalamny.com
Spice Market Asian Fusion
W i Din n n at er
MIDTOWN EAST
Shochu and Tapas - AYA Japanese 247 E. 50th St. (btw. 2nd & 3rd avenues) 212-715-0770 aya-nyc.com
QUEENS
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
Leng Thai Thai 33-09 Broadway | Astoria 718-956-7117 | lengthai.com
Niu Noodle House Chinese Featured Dish: Pork Soup Dumplings
Spicy Lanka Sri Lankan 159-23 Hillside Ave. Jamaica 718-487-4499
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6
Chef Alex Guarnaschelli’s Recipes for a Delicious Mother’s Day
RECIPE ANGEL HAIR PASTA WITH CAVIAR AND LEMON Domestic caviar is something that can be had for a good price, and only a small amount is needed to make a statement. Whenever I do buy it (which is admittedly rare), I find myself almost at a loss for how to honor it with an unusual preparation. Let’s face it: Straight out of the little glass jar on toast with a schmear of crème fraîche is a great way to go. I also love it with smoked salmon. But it is such an unusual food that I searched high and low for a recipe that could do it justice. This is a dish that came to me by way of exploration. I was cooking for a colleague and wanted to serve caviar—but I wanted the caviar to be a surprise. I twirled a forkful of this pasta, dripping with cream, over a little mound of caviar in a bowl. It looked so plain and simple—until he dug in and found the caviar lurking beneath! This dish is also nice made with trout or salmon roe. A word on taste: I feel like a recipe that charts unfamiliar ground (in this case caviar) often doesn’t instruct on the simplest thing: How is this dish supposed to taste? I wish you could provide aroma and taste on a page. The caviar is always salty but the pasta needs to be seasoned in its own right. The pepper illuminates the salt of the caviar. The lemon zest is floral and adds lightness to the flavor; the lemon juice adds some needed acidity along with sour cream. The cream comes in to temper everything and make sure the dish rides the line between acidic and rich. Serves: 4 as an appetizer • • • •
1 cup heavy cream 1 cup sour cream Kosher salt and black pepper A few grates of zest and juice of 1/2–1 lemon • 4 ounces dried angel hair pasta • 1 1/2–2 ounces American caviar or trout roe • 1 small bunch chives, minced
DIRECTIONS Make the sauce: In a large skillet, whisk together the heavy cream and sour cream.
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Season with salt and pepper. Simmer the cream mixture over medium heat to reduce it, whisking until it thickens and all of the sour cream melts, 2 to 3 minutes. Add the lemon zest and some lemon juice. Taste for seasoning. At this point, the sauce should be thick enough to coat the pasta. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn’t clump or stick to the bottom as it cooks, for about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon if needed. Serve the pasta: Spoon a small amount of caviar in the center of 4 serving bowls. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Ideally, the pasta should hide the caviar. Spoon any leftover sauce over the pasta. Repeat with the remaining plates. Note: The sauce thickens quickly so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives, a touch more grated lemon zest, and serve immediately. Recipe by Alex Guarnaschelli
RECIPE MY MOTHER’S CHEESE SOUFFLE Serves: 6
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Laut is Malaysian, Singaporean, Thai food, located at 15 E. 17th St.
MADE EASY
ALL PHOTOS COURTESY OF SQUIRE FOX
ASIAN RESTAURANT LISTINGS
Mother's Day
• 3 tablespoons unsalted butter, plus additional (softened) butter for brushing the ramekin(s) • 2 tablespoons plus 1/4 cup freshly grated Parmigiano Reggiano cheese • 3 tablespoons all-purpose flour • 1 1/4 cups heavy cream • 3/4 of a teaspoon kosher salt • 1/4 teaspoon cayenne • 1 teaspoon Dijon mustard • 1/2 a teaspoon dry mustard • 1 cup freshly grated Gruyère cheese • 2 tablespoons sour cream • 3 tablespoons dry sherry • 4 large egg yolks • 8 ounces coarsely shredded Gruyère cheese (2 packed cups) • 7 egg whites • 1/4 teaspoon cream of tartar
of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the cream and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Stir in the Dijon mustard, dry mustard, Gruyère, sour cream, sherry, and the remaining Parmesan cheese. Stir to blend. Stir in the egg yolks. Let cool slightly. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at mediumhigh speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
DIRECTIONS
Spoon the soufflé mixture into the ramekins (or ramekin), filling them to 1/2 inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Place a shallow pan with 1 inch of water on the floor of the oven to create steam. For individual soufflés, bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. For a large one, bake for 45 minutes to an hour. Serve immediately.
Heat the oven to 375 F. Brush six 1-cup ramekins (or, as my mother did, one 1 1/2 quart ramekin) with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano Reggiano and set them (it) on a sturdy baking sheet.
Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.
In a medium saucepan, melt the 3 tablespoons
Recipe by Alex Guarnaschelli
D11
@EpochTaste
April 29–May 5, 2016
3 TIPS
www.EpochTaste.com ALL PHOTOS BY J.M. HIRSCH/AP
for a Better, Easier Breakfast in Bed on Mother’s Day By Melissa d’Arabian Breakfast in bed is love language in our home. Anytime there is a special occasion to celebrate—a birthday, Mother’s Day, Father’s Day, whatever—the rest of the family follows an unspoken agreement to meet early in the kitchen to craft a breakfast-in-bed tray. I’m always first to the kitchen, and as I get the project rolling my daughters show up one at a time, bleary-eyed and clutching handmade crafts or cards and some flowers picked from the garden. As the team leader for many of the breakfasts our family has orchestrated over the years, I’ve developed a few best practices. And my No. 1 tip: Do the bulk of the work the night before. Overnight breakfast recipes are key. The (critical) decorating of the tray with small children sucks up a surprising amount of time, leaving precious little space for complex recipe execution in the morning. Tip No. 2: Serve something a little special. Stepping outside the routine breakfast menu has incredible power to make the whole morning feel like a party. Tip No. 3: Keep in mind the logistics of eating off a tray while mostly reclined in bed. Cereal, aside from breaking
rule No. 2, is just about impossible to eat in bed without spilling. And while you don’t need to be limited to fingerfood, think twice before getting too cozy with messy and liquid-based meal ideas. (It takes weeks for the smell of maple syrup to leave a comforter after a serious spill. Listen to the voice of experience on this one.) So what dish covers all these bases? And is healthy? Egg strata, which layers bread, eggs, meat, and veggies all in one dish. I make mine in a muffin tin, which results in perfect portioning, pretty presentation, and the flexibility to pick up breakfast with your hands or use a fork and knife. I use white whole-grain bread and a combination of eggs and egg whites to keep the nutrient profile reasonable. So even your morning breakfast party can boost your day with protein and fiber.
An Authentic Bit of Tokyo in Midtown West
Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook “Supermarket Healthy.”
From The Associated Press
EASY OVERNIGHT INDIVIDUAL EGG STRATA Prep & Cooking Time: 45 minutes, plus overnight chilling Serves: 8 • 8 slices of white whole-grain bread • 2 small breakfast sausage links or 1 large link chicken sausage, mild or spicy (uncooked), casings removed • 1 clove garlic, minced • 1/2 cup finely chopped button or mixed mushrooms • 4 ounces frozen chopped spinach, thawed and excess liquid squeezed out • 1/4 cup (2 ounces) light cream cheese • 1/4 cup salsa • 1 tablespoon Dijon mustard • 2 whole eggs • 2 egg whites • 3/4 cup low-fat milk • Kosher salt and ground black pepper • 2 medium tomatoes, cut into 8 thin slices • 1/4 cup shredded Gruyère, Swiss, or cheddar cheese
DIRECTIONS Cut the crusts off the bread, then cut the crusts into 1/2-inch cubes and set aside. Use the palm of your hand to lightly press the slices of bread flat, making them thin and a little doughy. Coat the cups of a muffin pan with cooking spray, then gently press 1 slice
AL
L
ESY OF D
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RECIPE
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into each cup, creating 8 little crusts. Set aside.
All the flavors of Asia, under one roof
In a medium sauté pan over mediumhigh, cook the sausage, crumbling with a spoon, until no longer pink, about 4 minutes. Add the garlic and mushrooms and cook until fragrant, about another minute. Add the spinach, cream cheese, and salsa, then cook for another 2 minutes (the mushrooms will not be fully cooked). Remove from the heat and stir in the mustard. Allow to cool for several minutes. In a large bowl, whisk together the eggs, egg whites, and milk until frothy. Add the slightly cooled mushroom and sausage mixture and stir to combine. Season with generous pinches each of salt and pepper. Place a few cubes of bread crust in each muffin cup, then spoon the egg mixture on top. You may not need all of the bread crusts. Lay 1 slice of tomato on top of each tart, then 1/2 tablespoon of cheese over that.
Arbor Bistro • 226 W. Houston St. (btw. Varick & Bedford) 212-255-7888 • arborbistronyc.com
DRINK TO YOUR
Cover the muffin tray with foil and refrigerate for up to 24 hours. When you are ready to serve, heat the oven to 350 F. Bake for 15 minutes covered, then remove the foil and continue baking until the eggs are firm, another 10 to 15 minutes.
HEALTH (HAS A NEW MEANING!)
Recipe by Melissa d’Arabian
Mild Seafood Stew with Nurungji
ELIC ACIES
Pomegranate Soju
Made with Red Vinegar, a popular health drink in many Asian countries.
Bracelets for the Epicurean Mom By Channaly Philipp | Epoch Times Staff Fashion and food come together with these bracelets from the recently launched jewelry line Delicacies. These simple and minimalist bracelets are well worth considering for a Mother’s Day gift if your mother loves food. The bracelets are made of Italian leather and centered around one signature ingredient in sterling silver. Ingredients run the gamut from chickens, octopus, lobsters, pigs, and cows to artichoke, chili, corn, carrots, pineapple, and grapes. Charitable culinary partnerships with chefs mean some of the proceeds go to nonprofit organizations to fight hunger. Delicacies is the brainchild of chief designer Nicole Nelson who decided to create jewelry for people who love food. Food personality Andrew Zimmern is the chief culinary officer. Each Delicacies bracelet is $75. For more information, visit delicaciesjewelry.com
Sizzling Bulgogi
SOJU HAUS offers traditional, healthy (no msg!) Korean food, and an ambiance that inspires good company and great conversations. While traditional cocktails often deplete the body of nutrients, SOJU HAUS mindfully pairs food and drink for a more balanced effect on your body.
Coconut Soju
What to Try Tonight... Mild Seafood Stew with Nurungji
Pairs well with Cucumber Soju
212-213-2177 315 5th Ave. 2nd Fl, NY NY
SOJUHAUS.COM
Bossam (Braised Pork Belly)
Try it with the Lemon Soju Seafood Pancake
Amazing with Unfiltered Rice Wine
Sunday – Wednesday 5:00 pm – 2:00 am Thursday 5:00 pm – 3:00 am Friday – Saturday 5:00 pm – 4:00 am
D12
@EpochTaste
April 29–May 5, 2016 www.EpochTaste.com Openings around town EVAN SUNG
Agern Agern is the first U.S. venture for Danish culinary entrepreneur Claus Meyer. “Agern,” which means acorn in Danish is a seasonal-driven restaurant and bar with Nordic flavors and ingredients from New York state. Executive chef Gunnar Gislason, from the award-winning restaurant Dill in Reykjavik, Iceland, draws inspiration from culinary projects in Iceland and Denmark. The restaurant is located at Grand Central Terminal and is accessible from the southwest entrance on 42nd Street. It will adjoin Meyer’s other project, the Great Northern Food Hall, a 5,000-square-foot food hall to open this spring. Open daily for dinner. Breakfast and lunch to follow.
Grand Central Terminal, 89 E. 42nd St. 646-568-4018 agernrestaurant.com
Frozen Pine Soufflé.
DANIEL KRIEGER
Amada Chef and restaurateur Jose Garces has opened Amada, an Andalusian tapas bar at Brookfield Place in Battery Park City. Named after this grandmother, who instilled in him a love of cooking, Amada is his first restaurant in New York. The original Amada is in Philadephia. The menu features dishes from the Philadelphia menu including Empanada with Spanish Manchego and artichoke escabeche; and Tortilla Española, Spanish tortilla served with a saffron aioli. The dessert menu is by pastry chef Michael Laiskonis, including modern takes on Spanish desserts such as churros, milhojas, and tocinillo de cielo. New dishes exclusive to the New York location include Calamares Con Apio, grilled squid and celery salad with morcilla and potato; Sopa De Espárragos, white asparagus soup with mushroom, duck butifarra and pistachio; and Picado, lamb tartare with romesco verde and Idiazábal. Lobster Paella and and Paella Valenciana are large-format specialities. The wine list, curated by Nacho Monclus (formerly of Socarrat and Lupulo) focuses exclusively on wines from Spain. Next to the restaurant, the 20-seat cafe Amadita offers light breakfast and lunch fare. Amada is open daily for lunch and dinner. Amadita is open daily for breakfast and lunch, and turns into a wine bar during dinner service.
DANIEL KRIEGER
Chef de cuisine Justin Bogle (L) and chef Jose Garces.
250 Vesey St. (at Brookfield Place) 212-542-8947 amadarestaurant.com
Cucumber, Fennel and Lime Gin & Tonic.
DOUG LYLE THOMPSON
DOUG LYLE THOMPSON
Venture Into Thailand’s
Spicy Northeast
at
ESANATION Authentic Thai cuisine sure to delight your adventurous senses!
• 14 types of unbelievable Som Tum (papaya salad). • Gang Om soup that pulls a straight punch to the throat. • Whole Cornish hen, fried to a golden crispiness, with the most addictive dipping sauce. • Yentafo Noodle soup, an authentic standout.
Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.
ESANATION 750 9th Avenue # New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 # esanation.com
Grand Banks will be offering a full food and beverage service starting on May 3.
Grand Banks Grand Banks, the oyster bar located aboard a historic wooden schooner at Pier 25, reopened earlier in the season, and starting May 3 will carry a full food and beverage program. That means sustainably harvested oysters, cocktails inspired by a nautical theme, and seasonally driven small plates. Open daily.
Desi Galli
Pier 25 (at North Moore & West streets) Hudson River Park grandbanks.org
COURTESY OF DESI GALLI
Following a flagship location in Curry Hill, a second outpost of Desi Galli has opened on the Lower East Side. The restaurant specializes in fresh Indian street food, with gluten-free, vegan, and vegetarian options. The menu includes Desi Poutine (with fries, tikka masala gravy, and grated paneer, and kati rolls). Open daily for lunch and dinner.
172 Avenue B (at the corner of 11th Street) 212-475-3374 desi-galli.com Desi Poutine, with fries, tikka masala gravy, and paneer.
Compiled by Channaly Philipp/Epoch Times Staff