Myriad S08

spring

Plus : S e a s o n a l Co c k ta i l s

summer 2008

N e w Yo r k B a n t e r

Introduction

New York from the Start

Tribeca in the Heart Considering how long we’ve been doing this, you might imagine that it’s all about a love affair with the restaurant business, pure and simple. This would be only partially true, because it’s bigger than just that—it’s about a love affair with the city of New York.

My brother and I were born and raised here; we are New Yorkers to the core. We love the people, we love the neighborhoods, and we love the home teams (a lot).

Our father, who lived in the city his whole life, did work for restaurants. Our mother was an actress who gave us a great sense of theater. They both raised us with a uniquely New York sensibility. I found it fascinating that the city was filled with such diverse places for eating out, and the chefs and restaurateurs of those years were an amazing group. There was no Food Network, no glamour; these guys worked hard with no expectation of fame or notoriety. They had tremendous integrity. I knew the restaurant business was for me, and I knew it had to be in New York.

In 1985, when we opened Montrachet, French

Nobu New York City was next, offering a unique take

food went hand in hand with a certain formality.

on Japanese food in an inventive and original setting

But I took a look around and decided we could

designed by David Rockwell. There are Nobus all

give New Yorkers the same high-quality food

over the world now, and we are involved in several of

and wine experiences without the jacket and tie.

them. Next Door Nobu and its no-reservation policy

Montrachet showed that luxurious dining did not

brought us back to the idea of accessibility, which

need to be formal or pretentious and didn’t have to

has always been my philosophical cornerstone.

happen in Midtown. Tribeca was a just-emerging

Nobu 57 and Nobu London bring the Nobu

neighborhood back then, but I took a chance and

experience to a broader audience.

have never regretted it. Myriad is heavily involved with the Tribeca community because we believe in being good citizens in the communities we serve.

We sponsor local Little League teams, support local charities like City Harvest and Citymeals-on-Wheels, and work with the Tribeca Partnership.

With Tribeca Grill, I wanted to create a fun neighborhood restaurant that was authentically New York, but also comfortable and familiar. Robert De Niro wanted to open a film center here and came to me with the idea for an eatery downstairs.

Rubicon in San Francisco focuses on the bounty of the wine country nearby and is linked to our Tribeca restaurants in its philosophy of excellent food in a luxurious setting without stiffness or formality.

Centrico, which opened in 2002, features the dynamic regional Mexican cooking of Aarón Sanchez. The restaurant is an excellent fit in one of Tribeca’s most picturesque corners: a perfect place to celebrate, have a great cocktail, and enjoy authentic Mexican cuisine.

In 1990, Greenwich Street was on the outskirts of

Our latest venture, Mai House, which opened in

the neighborhood and I thought to myself, “Who

2006, represents our affection for Vietnamese cuisine.

the hell is going to come all the way to the wilds of

We wanted to serve exquisite food from a country

Tribeca?” Well, they came! And they’re still coming.

whose cooking had been largely unexplored in

Not just from around the corner—from Europe, Asia,

New York, and to serve it in a gorgeous setting.

and South America. We’ve become an important

Vietnamese food with a New York twist.

destination.

(continued on page 4)

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“I knew the restaurant business was for me, and I knew it had to be in New York.”

Spring Summer 2008 • the myriad restaurant group magazine

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Introduction

Our success comes from having a passion and soul for what we do and executing it well. And I’m proud that our restaurants have stood the test of time and provide a setting where locals and visitors alike can create lasting memories in this fabulous city.

Drew Nieporent Owner The Myriad Restaurant Group

Eric Ripert and Tracy Nieporent at City Harvest’s 2008 Practical Magic Ball

Tracy Nieporent: Culinary Camaraderie

“Obviously, I am partial to dining in our restaurants. However, if variety is the spice of life, my life is seasoned by the amazing array of restaurants that I’ve enjoyed dining at

resonates at 81 restaurant. As Restaurant Chairman

here in New York City. I’ve had exemplary meals at Joseph Bastianich’s Del Posto and

for NYC & Co., I serve on a committee with such

Eric Ripert’s Le Bernardin. Michael Lomonaco cooks up savory dishes at Porter House.

stellar restaurateurs as Danny Meyer, Tony May, Steve

Scott Campbell is now enticing diners in the tranquil setting of The New Leaf Cafe.

Hanson, Penny Glazier, Allan Kurtz, and Rita Jammet.

Tony Fortuna and Arthur Backal’s Lenox Room has evolved into the welcoming T-Bar

They are all wonderful ambassadors of hospitality.

Steak & Lounge. Stephen Lofreddo’s Zoë and Zoë Townhouse, and Jimmy Bradley’s

With all of this quality, variety, and hospitality, it’s

The Red Cat take good care of their guests, as do Jimmy Nicholas and Bill Telepan at

easy to see why New York City is the restaurant

Telepan. A pretheater dinner at District with Patricia Williams’ cooking sets the stage

capital of the world.”

for a great evening. Jean-Georges Vongerichten and Daniel Boulud bring joy to the palate at each of their enterprises. David Burke serves exemplary food and a good time at each of his restaurants. One of our Myriad alumni, Michael Trenk, runs a tight

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ship as GM at Capital Grille, and Ed Brown’s menu

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the myriad restaurant group magazine • Spring Summer 2008

Tracy Nieporent Director of Marketing and Partner The Myriad Restaurant Group

Tribeca Grill Restaurant

SITTING WITH THE CHEF

Executive Chef Stephen Lewandowski

This year Tribeca Grill celebrates its 18th anniversary. The Grill continues to stay true to its roots as a neighborhood restaurant by serving food that is simple, honest and without pretension.

“The heart of our success has always been our people. Our staff’s personality, efforts and talents are what Tribeca Grill reflects and why it remains so vibrant today,” says Managing Partner Martin Shapiro.

“Foremost amongst our team is Executive Chef Stephen Lewandowski, whose market-driven menu is one of the hallmarks of our restaurant.”

Stephen’s contemporary American fare is based in classical technique while reflecting his creative passion.

He enrolled at the Culinary Institute of America on his 21st birthday. After graduation, he started at Manhattan’s Abbey restaurant before moving on to Gotham Bar & Grill and then Fantino in the Ritz Carlton. He spent several years with Ritz Carlton, cooking in various cities. In 1999 he was named executive sous chef for the Peabody Orlando, overseeing all five restaurants for the 1000-room hotel. Stephen started at Tribeca Grill in 2000 working under Chef Don Pintabona as his sous chef, and one year later was promoted to chef de cuisine.

When Don moved on to pursue other projects in 2002, Stephen took the reigns as executive chef. Here, he takes a moment to reflect on his passion for cooking and the menu at the Grill.

What inspired you to become a chef? I remember always being in the kitchen when I was growing up in central New Jersey. I have five brothers and a sister, so Sundays were a big day for us. That’s when the family sat down and had a large meal. My father led the cooking and I helped out peeling and cutting vegetables. I was interested in business but after much thought decided to rule out the traditional path, college, etc. I got a job cooking at a local catering hall. A friend in the industry pushed me to attend the Culinary Institute of America. It was the best experience I ever had - unforgettable and incredibly influential.

What did you learn as you were honing your skills after graduation from the CIA? I learned a lot at The Abbey and an incredible amount under Alfred Portale at Gotham Bar & Grill. Both afforded me terrific opportunities in the beginning of my career to learn, experiment, and grow. My next move was Fantino in the Ritz Carlton, where the executive chef taught me about managing a large kitchen, how to motivate people and really get the best out of them. And the Ritz Carlton philosophy of

Total Quality Management really offered me great skills in leadership, including a large focus on employee training and mentoring. All of my experiences before joining Tribeca Grill have influenced me and helped me cultivate my style.

How do you describe your cuisine and the menu at the Grill? The Grill has a robust contemporary American menu. My style is earthy, with a focus on simplicity and clean flavors.

Tribeca Grill places large emphasis on its wine program. How does this factor into your menu?

We are proud to be one of only five restaurants in New York City to be honored with the coveted Wine Spectator Grand Award. We’ve received the award every year since 2002. Wine director David Gordon has taken great care in expanding what once was a 65-bottle list to more than 1,800 selections today. I truly enjoy collaborating with David on several special wine dinners throughout the year. Our next event is the Annual Rhône Walk Around Tasting in August. Our ever-expanding list has also inspired me to develop a cheese course that has become increasingly popular and features 25 different artisanal selections.

You have an ambitious market-driven menu - what are some of your favorite spring ingredients? I am extremely inspired by seasonality. Spring means the arrival of ramps, morels, fresh peas, spring onions, fava beans and asparagus. It is an exciting time for us at the Grill to feature these wonderful ingredients. We are fortunate to work with great purveyors in and around the city and local farmers in upstate New York and Pennsylvania. It’s a luxury to have such a large network of people who have excellent products to source. One of my favorite dishes on the menu this spring is the Seared Sea Scallops with Morels and Asparagus.

What is important for diners to know about Tribeca Grill and its menu? The Grill experience is one of comfortable hospitality. The menu is executed with an air of simplicity, using quality ingredients without pretension.

Simply put, we want guests to have a great time when they come here - enjoy terrific food, wine and service.

And when they return, that’s the best compliment we can receive. l

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Spring Summer 2008 • the myriad restaurant group magazine

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Š 2006 NestlÊ Waters North America Inc.

At finer restaurants in Paris, London, New York and of course, Milan.

Tribeca Grill Wine

Going Underground The Perfect Cellar The Tribeca Grill wine program is a source of pride to everyone involved in the management of the restaurant, but perhaps to no one more than Wine Director David Gordon. David began at Tribeca Grill 18 years ago and has been instrumental in expanding the restaurant’s list from 60 labels at the restaurant’s inception to the 1,800 labels it boasts today.

Tribeca Grill’s original wine list was designed to

stock goes up a little every year, but there is so much

accompany the restaurant’s thoroughly American

more interest in wine these days, and so much more

menu with its robust flavors and straightforward

knowledge. People come here for our wine list, and

ingredients. It contained a two-line description of

we’re always seeking to make the program better.” Well,

each bottle (unusual at the time) and strived to be

maybe there’s an abandoned subway tunnel under

accessible to the restaurant’s clients while celebrat-

that oil drum? l

ing lesser-known producers. As the years passed,

Tribeca Grill has become a wine destination. The restaurant features the world’s largest selection of Châteauneuf du Pape (over 300) as well as many rare California cabernet verticals.

David reflected on the expansive wine programs of Myriad’s other restaurants, Montrachet and Rubicon, and decided that Tribeca Grill should develop a cellar of equal stature. The problem encountered was one all New Yorkers face: where to find the extra storage? The solution presented itself in a most unusual fashion: 375 Greenwich Street, which had formerly housed a coffee factory, contained an industrial oil drum that ran the length of the building.

Remove the oil drum and—Voila!—gain the perfect storage space for a world-class wine cellar.

In no time “The Grill” became a wine destination, hosting monthly tastings and wine dinners, which it continues to do to this day. Tastings are often conducted “blind,” a rare occurrence for a consumer wine event. In blind tastings, as in the most recent France vs. California event led by David, guests are asked to judge the wines without knowledge of label or price, with often surprising results. The events are supported by The Grill staff, many of whom are also passionate about wine, and by the chefs who take the opportunity to create intriguing food pairings for each dinner.

David tries to keep the restaurant’s stock at about 25,000 bottles. The former oil drum is so full, there is little space to maneuver, but that is unlikely to deter him from fulfilling his vision. “I admit that our

Wine Director David Gordon and Managing Partner Martin Shapiro in one of three wine cellars at The Grill.

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Spring Summer 2008 • the myriad restaurant group magazine

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Crush Wine & Spirits Wine

Crushing It! From Restaurants to Retail

Selections from the wine lists at Tribeca Grill, Nobu, and Mai House are available at the shop; and you can learn from the best as sommeliers from the restaurants lead tastings inside a private room that resembles the inside of a giant wine barrel.

It seemed only natural when Drew Nieporent, founder of Myriad Restaurant Group, decided to bridge the gap in the wine business between restaurant and retail. With the feedback he received from the waitstaff and beverage directors at his restaurants, Nieporent and his partner, Bob Schagrin, realized that when customers have a great bottle of wine while dining, they often want to purchase it to enjoy at home. The concept for Crush Wine Company was drawn from this very idea.

And who hasn’t needed help finding just the right bottle when searching in a wine store? Crush takes the restaurant analogy to the retail level through its wine-savvy staff: personal sommeliers are there to help. This is especially gratifying since Crush places a

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the myriad restaurant group magazine • Spring Summer 2008

strong emphasis on lesser-known, small-production, and hard-to-find wines.

At Crush, fantastic wine meets stunning design. The undulating backlit wall displays over 3,500 wines and flows from the front of the shop all the way to the back. At the rear is what is simply known as the “Cube”— a temperature-controlled, glass-walled, walk-in vault, designed by Pulice Williams Architects.

It houses collector-grade and auction-level wines.

More than just a beautiful space that caters to the experienced wine drinker or passionate collector, Crush is a wine store where even the most amateur wine enthusiast can feel at ease in discovering wines without making a big investment. Crush boasts a solid selection of bottles under $25. l

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Spring Summer 2008 • the myriad restaurant group magazine

Mai House

Culinary Road Trip

Travel

Vietnam

You have landed at an airport in a foreign country after traveling for 20 hours. It is 2:30 in the morning, intensely hot, and the air is thick with humidity. You are not entirely sure where you are or how to get around. What do you do? Well, if you happen to be a chef, you head straight for the open-air market and feast on fresh-from-the-tank seafood. “I was so pumped,” says chef Spike Mendelsohn, Chef de Cuisine at Mai House, of his trip to Saigon. “We had worked so hard to be there, and that first meal was so exciting. Everyone was talking, drinking beer, passing the food around, and eating with their hands. I loved it.”

Where to Eat: Com Nieu 6C Tu Xuong, District 3 Ho Chi Minh City Tel: 84 8 9 326 388 Ngon Restaurant 138 Nam Ky Khoi Nghia Ho Chi Minh City Tel: 84 8 8 299 449 TIB Resaurant 187 Hai Ba Trung Ho Chi Minh City Tel: 84 8 8 297 242

Spike was in Vietnam as part of a tour organized

when we weren’t even eating chicken, and this wonder-

by chef Michael Huynh, the preeminent expert on

ful old guy is honoring us with sparrow whiskey!”

Vietnamese cuisine, along with four-star chefs and students from the Culinary Institute of America. It was a once-in-a-lifetime opportunity for Spike to explore a culture and a country whose cuisine he was already passionate about, and he took full advantage of the possibilities. Saigon (Ho Chi Minh City) was home base for six weeks while Spike and the group followed Michael’s itinerary, which ranged from excursions into the jungle to some

Evason Ana Mandara Resort Beachside Tran Phu Boulevard Nha Trang

selves for a few days to unwind in what had been the mayor’s residence under French rule. Spike sampled the elephant-ear fish—an unfortunate translation but a delicious treat—served fried with chile, salt, and garlic. The chefs kicked back, played cards, and enjoyed watching the boats passing along on the water highway just a few feet away.

R & R in a converted colonial mansion.

For culinary travelers, markets are a must-see. Spike

Off the coast of Nha Trang, the group visited a private

“It was so colorful, filled with fruits and vegetables that

island owned by a friend of Michael’s whose sister cooked a feast for them. Like many memorable

Where to Stay:

Along the Mekong Delta, the group parked them-

recalls the Ben Thanh market in Saigon with awe: don’t even have English names. Food stalls are stationed throughout, and each one specializes in a particular

meals, this one was replete with abundant fresh fruit,

dish. You eat a serving and then you move on to the

herbs, pickles, and local seafood. “It was amazing. We

next stall.”

watched our hosts pull the fish out of the water and climb up trees to gather coconuts in preparation for our lunch,” he says.

Naturally, as he cooks at Mai House, Spike refers back to his Vietnam experience when developing new menu items. He tries to keep in mind the simplicity

Tel: 84 5 8 524 705 Fax: 84 5 8 524 704

On another day trip, Michael took the visiting chefs

of the dishes, the generous use of herbs, and the

into the jungle to meet a character known as “Mr.

healthy quality of everything they ate. He also tries to

www.sixsenses.com

Tiger,” who lived alone on a peninsula, growing his

avoid the predictability of relying on the French influ-

Continental Hotel 132-134 Dong Khoi St, District 1 Ho Chi Minh City

own food and fermenting his own whiskey. For his

ence and the starch/vegetable/sauce model of plat-

guests, Mr. Tiger brought out reserve cocktails: alco-

ing. “We break it down to the basic flavors,” says Spike,

hol fermented with snakes, geckos, and small birds.

“and then we make it relevant to New York.” Customers

Although Spike had been an intrepid eater up to this

should take comfort in knowing that Spike has no

point—sampling durian and rice-paddy rat—the

plans to introduce sparrow whiskey anytime soon. l

Tel: 84 8 8 299 201 Fax: 84 8 8 290 936 www.continental-saigon.com

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bird-embalmed whiskey almost sent him over the edge. “There we were, at the height of bird flu hysteria,

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the myriad restaurant group magazine • Spring Summer 2008

SEARED SEA SCALLOPS

With Black Rice Vermicelli, Herbs, and Chiles Serves 4 For the Scallops 1/2 lb black rice vermicelli noodles

Bring 1 gallon of well-salted water to a boil in a large stockpot and add black rice vermicelli. Allow to cook for approximately 6 minutes, until al dente.

salt to taste

Salt scallops on one side.

Heat oil in a hot sauté pan and sear scallops for 3 to 4 minutes on seasoned side.

8 jumbo sea scallops

1/2 c vegetable oil For the Lime Dressing

For the Crispy Shallots

1/4 c fish sauce 1/4 c fresh lime juice

1 shallot, peeled and sliced

1/4 c granulated sugar

1 tbsp rice flour

1 tsp fresh garlic, chopped

1 tsp sambal (chili sauce) Combine all ingredients in a mixing bowl and whisk well. Set aside until ready to use.

2 c vegetable oil

salt and pepper to taste

2 birdseye chile peppers, sliced

8 Thai basil leaves, torn

8 mint leaves, torn

1/4 c lime dressing

2 tsp crispy shallots

While scallops are cooking, combine chile peppers, herbs, and noodles in a small mixing bowl. Add lime dressing and mix well.

Place noodle mixture into the center of a serving bowl.

Turn scallops on other side and finish for one minute.

Remove scallops and place on a paper towel to drain.

Rest two scallops atop the bed of noodles and garnish with crispy shallots.

Coat slices of shallot in rice flour. Deep fry at 300º until golden brown. Season with salt and pepper to taste.

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Spring Summer 2008 • the myriad restaurant group magazine

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Restaurant

Centrico

Traditional Local Flavors Ingredients Developing a menu comprising dishes that use local, sustainable ingredients puts the average New York chef to the test. But for Aarón Sanchez of Centrico, the challenge is that much greater as the cuisine he is recreating is only local if you’re 2,000 miles away in Mexico.

Left: Birria al estilo Jalisco: Braised short ribs Jalisco style, ancho chile broth.

Right: Aarón outside on the Centrico patio

CHEF’S TIP Aarón points out that although chiles such as ancho, pasilla, guajilla, arbol and chipotle are sold “dry,” they should retain some moisture and for that reason he never buys them in bulk.

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To accomplish this feat—and he does—Aarón

business. The Union Square Greenmarket is a great

spends a lot of time and energy seeking out the best

resource for local corn, tomatoes, and other seasonal

local purveyors of his beloved ingredients. From a

vegetables. Aarón shops there religiously, even

family-run business in Queens to a dedicated farmer

crediting the farmers on his menu: Fried Cherry Lane

in Massachusetts, Aarón, son of the celebrated chef

Okra, Ensalada de Jitomates featuring Eckerton Farms

and ambassador of Mexican cuisine Zarela Martinez,

heirlooms, Yuno’s Farm Greens with Cotija Cheese,

makes it his business to get the goods.

Chile Walnuts and Cava Vinaigrette. “There is no corn

Perhaps the best method Aarón has for keeping his menu sustainable is making sure he is not a slave to tradition; he maintains authentic roots for each dish but integrates contemporary techniques and local ingredients. Sweetbreads Two Ways, a reminder of the sweetbreads served on the cattle ranch where

on my menu in the winter,” he says. “I only use it when it’s available!” Huitalacoche (the corn fungus known as the Mexican truffle) comes from a farmer in Massachusetts who hand-harvests his crops, while his epazote (a leaf vegetable) comes from the Essex Street Market.

his grandmother grew up, is served with locally

What Aarón can’t find, he makes in-house, like fresh

smoked bacon; sopa seca was his special birthday

chorizo, manteca (rendered pork fat used in cook-

dish as a child and contains cotija cheese, which

ing), and molé. Of course, when he’s really stuck, he

he buys from Marcelina, a local Mexican-owned

does the obvious: he calls his mom. l

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the myriad restaurant group magazine • Spring Summer 2008

Cocktails

“Is it a cocktail, this feeling of joy?

Or is what I feel, the real McCoy?”

Spirits

It was Frank Sinatra who famously asked:

Well, if Sinatra had been sipping one of the fabulous concoctions from Tribeca Grill, Mai House or Centrico, he would have been sure: It’s the cocktail!

Centrico

Tribeca Grill

Mai House

Berry Sangria

The Ginger Blossom

The Tiger Tail

1/2 c raspberries

1 1/2 oz Tanqueray gin

1/2 c blackberries

1 1/2 oz passion fruit puree

1/2 c blueberries

1 1/2 oz St. Germain Elderflower

1/3 c sugar

Mix above ingredients, smashing and breaking up all the berries. Let sit for 30 minutes to an hour.

Add:

2 oz pepper vodka

1 1/2 oz triple sec

1oz ginger juice

Combine ingredients in shaker and add ice.

Shake and then strain into chilled martini glass. Garnish with pickled Thai Chile.

splash orange juice Shake and pour up into martini glass.

Garnish with an orange twist.

1 btl light non-oaked white wine

1/4 btl white rum 1/4 c orange juice 1/3 c cranberry juice Stir well and pour into wine glass filled with ice.

Garnish with strawberry slices.

Best if made the day before so berries can infuse the alcohol.

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Dining

Working the Room Drew Nieporent, the maestro of Tribeca, knows how to work a room. With a naturally endearing personality, he rubs elbows with the best of them. How else would you attract an all-star roster of investors that includes the likes of Robert De Niro, Bill Murray, Mikhail Baryshnikov, Sean Penn, Ed Harris, Lou Diamond Philips, Russell Simmons, Peter Max, Christopher Walken and Harvey & Bob Weinstein?

Nieporent also knows just how to create a room that will generate memorable experiences. The private dining rooms at each of his properties are as unique as the culinary indulgences of their kitchens.

Here’s a taste of the spaces: Tribeca Grill The Grill captures the industrial character of the Tribeca neighborhood in every way: high ceilings, original exposed brick, and oversized windows that take you back to a different era. In addition to the main dining room, The Grill has multiple private party spaces— the upstairs airy Loft, a more intimate Gallery room, and even a 72 seat state-of-the art Screening Room, where you and your guests can catch a movie.

Nobu New York City Take the energy and excitement of the David Rockwell designed space and pair it with the innovative new style Japanese food of Chef Nobu Matsuhisa for what everyone calls a surreal culinary experience in Nobu’s “Back Room”.

Mai House The loft-like space of Mai House has a casual, light and airy feel; the perfect setting to imbibe signature cocktails and modern Vietnamese cuisine.

Centrico With 15 foot ceilings, wall-to-wall windows, vibrant colors, and a Mayaninspired mural, Centrico is a fun, festive and stylish space. Count on Chef Aarón Sanchez to spice up any event with his regional Mexican specialties.

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Spring Summer 2008 the myriad restaurant group magazine • 2008

Woodford Reserve: T he Art of Cl a s sic Coc k tail s Classic cocktails are making a big comeback, largely because bartenders – now known as mixologists – have found delicious new ways to serve up old favorites. Take the historic Manhattan for instance. In addition to its widely-debated origin -- some believe it was created for a grand party in New York hosted by descendants of royalty -- its definition is often debated as well. No matter, because it has evolved into an array of full flavored, creative drinks being discovered by a whole new generation.

There is one truth that stands above the fray; the best ingredients make the best cocktails. Full flavored drinks demand a balanced and complex bourbon – and Woodford Reserve fits the bill. Now the experts may write about its “faint aromas of apricot and brown sugar” or its “hints of woody vanilla-tinged spice,” which is all well and good. But what’s most important is that you simply enjoy your Manhattan, or your classic cocktail, or your own unique take on mixology!

Please enjoy Woodford Reserve responsibly. www.woodfordreserve.com Woodford Reserve Distiller’s Select Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., The Woodford Reserve Distillery, Versailles, KY © 2008.

Timeless cocktails made modern with Woodford Reserve, gold medal winner of the world’s three most prestigious tasting competitions.

The Woodford Manhattan 2 oz. Woodford Reserve® 1 oz. sweet vermouth 1 dash Angostura® bitters 1 dash Peychaud’s® bitters Splash of cherry juice Fill a cocktail shaker with ice.

Add ingredients and shake well.

Strain into a chilled martini glass.

Garnish with a bourbon-infused cherry.

The Woodford Mediterranean Manhattan A drink this flavorful calls for a complex bourbon - Woodford Reserve.

2 oz. Woodford Reserve® 1 oz. Tuaca® liqueur 1/4 oz. fresh lemon juice 1/2 oz. simple syrup* Fill a cocktail shaker with ice.

Add ingredients and shake well. Strain into a chilled martini glass. Garnish with a twist of lemon. * Simple syrup: boil equal parts water and sugar until sugar dissolves.

The Woodford French Manhattan Woodford Reserve adds balance to this delicious, refreshing concoction.

2 oz. Woodford Reserve® 1 oz. Chambord® Dash of bitters Shake ingredients with ice and strain into a martini glass. Garnish with a lemon twist or cherry.

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Spring Summer 2008 • the myriad restaurant group magazine15

Tips, Tricks & Banter

Making the Rounds

New York Style!

If Myriad sets the standard for New York restaurants, it seems fitting that the preferred food of Myriad employees is that archetypal New York food: the bagel.

Tracy Nieporent Director of Marketing and Partner Myriad Restaurant Group “In my opinion, onion and sesame bagels are the best, with a little butter and lox, or better yet, nova salmon or gravlax.

In the city, H&H Bagels is pretty prominent. When I lived in Stuyvesant Town, we used to get bagels and bialys at a place on 14th Street, but I don’t think it’s there anymore.

Bagels bought outside of this geographic region are never as good. Maybe it’s the water? My Arizona friends always stock up on bagels when they come to visit, because what they purchase out there doesn’t measure up.

Bagel prices have been skyrocketing due to rising flour costs. Some places are charging a buck a bagel. This is even more traumatizing than rising gas prices!”

Spike Mendelsohn Chef de Cuisine, Mai House “I love indulging in chopped liver with a basket of bagels and potato latkes with sour cream and applesauce. Barney Greengrass “The Sturgeon King” is the only way. It’s good stuff!!”

David Gordon Wine Director, Tribeca Grill “My favorite is Ess-a-Bagel on First Avenue for egg salad and tomato on an everything bagel!”

Martin Shapiro Managing Partner, Tribeca Grill and Partner, Myriad Restaurant Group “Murray’s Bagels on 12th Street and Sixth Avenue—with cream cheese, the Post, and the Times.”

Stephen Lewandowski Executive Chef, Tribeca Grill “I go to Hoboken Bagels on Washington Street in New Jersey and get a salted bagel with peanut butter. There is something about that salty-sweet combination that is unbeatable. The perfect pairing is orange juice.”

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the myriad restaurant group magazine • Spring Summer 2008

H au t e N ot e s

Publisher Michael Goldman Editor-in-Chief Pamela Jouan

from the publisher

Haute Notes is about the discovery of all things innovative and exciting in food and wine, art and design,

Design Director Jana Potashnik BAIRDesign, Inc.

and style and travel.

Managing Editor Christian Kappner

HAUTEPhoto

HAUTEMIXOLOGY

Michael Harlan Turkell is a freelance photographer and free-time chef who used to cook in restaurants, and now photographs the inner workings of kitchens, for his award winning “Back of the House” project, documenting an unseen version of the lives of chefs and the restaurant world.

Michael has been selected for the upcoming 25 Under 25: Up-and-Coming American Photographers, to be published by powerHouse Books in spring 2008. He has received a Photo District News Photo Annual Award, and has had work published in an array of magazines, and shown in galleries.

He presently resides in Brooklyn, New York.

His work can be seen at harlanturk.com, and his PLOG harlanturk.blogspot.com.

Cucumber Southside

Flower Blossom

The Southside is a classic gin cocktail created at Manhattan’s 21 Club during prohibition. This version with fresh cucumber shows off Hendrick’s unique flavor profile.

1 1/2 oz Sagatiba Pura Cachaça 1 barspoon clover honey

3/4 oz fresh pressed apple juice (apples skinned)

1/2 oz fresh lime juice

1/2 oz Hana Hou Hou Shu Sparkling Sake

2 slices cucumber

4 mint leaves 1 1/2 oz Hendrick’s Gin 1/2 oz lemon juice 1/2 oz simple syrup 2 oz soda water Method Assemble all ingredients except soda, in a highball glass. Add ice and top with soda water. Garnish with cucumber slice. Stir before serving.

Method Combine the first four ingredients in a mixing glass. Stir until honey has dissolved. Shake vigorously over ice and strain into a chilled (5 oz) cocktail glass.

Top with Hana Hou Hou Shu Sparkling Sake and float one thin slice of apple to garnish.

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Made to taste.com Launching in summer 2008, MadeToTaste.com is an online shopping destination that offers a curated selection of chef-created and chef-related products.

Imagine shopping in a chef’s pantry for food products, kitchen tools and accessories, and cookbooks!

MadeToTaste.com also features chef demonstration videos, recipes, and wine and cocktail pairings.

HauteLife Press makes every effort to ensure that the information it publishes is correct but cannot be held responsible for any errors or omissions. © 2008 All rights reserved.

Reproduction without permission is strictly prohibited.

myriadrestaurantgroup.com

Locations

®

CMYK

Centrico Tribeca Grill Mai House 375 Greenwich Street 211 West Broadway 186 Franklin Street New York, NY New York, NY 10013 New York, NY 10013 Tel: 212.941.3900

18

Tel: 212.431.0700

Tel: 212.431.0606

I

Nobu New York City 105 Hudson Street New York, NY 10013

Next Door Nobu 105 Hudson Street New York, NY 10013

Nobu Fifty Seven 40 West 57 Street New York, NY 10019

Nobu London 19 Old Park Lane London WIY 4LB

Tel: 212.219.0500

Tel: 212.334.4445

Tel: 212.757.3000

Tel: 020 7447 4747 Tel: 415.434.4100

the myriad restaurant group magazine • Spring Summer 2008

Rubicon 558 Sacramento St. San Francisco, CA

Crush Wine & Spirits 153 East 57th Street New York, NY 10022 Tel: 212.980.WINE (9463)

Decals by assume vivid astro focus. Graphic design by spoon + fork. Please drink responsibly. Sagatiba is a registered trademark imported by Sagatiba USA, Manhasset, NY. Cachaça, Brazilian Rum - 40% Alc. by vol.

Experience Brazil’s national spirit, refined to perfection. The world’s first premium Cachaça is multidistilled to retain fresh cane characteristics with a soft aroma that’s smooth, lively, and delicate. It’s perfect for Caipirinhas, highly versatile in classic cocktails, and uniquely crafted to inspire creative mixology.

www.sagatiba.com

Carbon negative.

Globally positive.

At FIJI Water our mission has always been to bring you the finest, best-tasting water on earth. To ensure this for years to come, we’re going “carbon negative.” Which means reducing CO2 emissions across all of our products. Changing 50% of our bottling facility’s energy to renewable sources by 2010. And partnering with Conservation International to help save the largest rainforest in Fiji. Making FIJI Water the first carbon-negative product in our industry. And perhaps the most positive for the world. © 2008 FIJI Water Company LLC. All rights reserved.

fijigreen.com