April 2008
12 posts
1 tag
Kano-Yumma
At Kanoyama, the located-in-the-midst of-the-East-Village-yet-still-widely-unknown sushi spot, Japanese food aficionados are treated to an ideal meal. The space used to be Iso; however, when its sushi chef/owner was ready to leave, the staff of the previous version decided to take a stab at it themselves, not wanting to give up the little niche and devoted following they’d developed. They seem to...
2 tags
2 Scallops
If you happen to be in the West Village and have a craving for delicious scallops, consider stopping into Kingswood, the space that opened in the Jefferson space about a year ago. Sit at the bar and get lost in the line up of three meaty, melt-y sea scallop appetizer. They come perched on a bed of sunchokes, quinoa, and golden raisins with a splash of Meyer lemon and chamomile. Almost directly...
1 tag
Freeman’s Old Fashioned
They might have an out-of-date name, but Old Fashioneds, made well, are always in style. Old Fashioneds at Freeman’s are a reason to wade through the mob that has been clogging the alley that bears the same name since the restaurants’ opening several years ago. Old Fashioneds aren’t a signature cocktail of the bar; however, the bartender makes a perfect one. He dissolves a cube of sugar in a...
1 tag
Hunkering Down at Smith’s
When the mastermind’s behind two of my favorite restaurants in Manhattan teamed up, I could only imagine what they’d stir up together in the kitchen. Smith’s, the resulting union between Danny Abrams of Mermaid Inn and Cindy Smith of Raoul’s is a delicious take on seasonal cuisine. Everything about the restaurant from décor to dish makes the most sense when you know who is behind it. From Danny,...
1 tag
Crawfish
I went to my first crawfish boil a few weeks back. It was in honor of a little boy’s first birthday and, while his memories of it may turn out to be foggy, I think the guests will remember this celebration for a long time to come. His dad grew up in Louisiana and, since moving to New York, discovered an online source for overnight shipping of live crawfish for when the craving strikes. He borrowed...
2 tags
Squid Three Ways
Squid’s been showing up on my meal ticket quite often lately. Besides the squid I had recently at Smith’s (delicious!), I’ve enjoyed it prepared very differently at a few other places as well. At Surf Bar, an aquatic themed restaurant where the dining room floor is covered in sand. There, it’s served in a red basket with a little dipping sauce and truly does evoke being seaside. Later in the week,...
2 tags
Dishes to Relish
There are many items on the menu at the Williamsburg stand-by, Relish, that I could eat everyday. The Tuna au Poivre served with grilled vegetables is always ever so slightly seared to a satisfying pink and accompanied by a charred medley of eggplant, fennel, and zucchini. The plate is drizzled with a rich but not heavy brown pepper sauce that never ends up leaving a single trace of existence...
2 tags
Superfine
Superfine sugar is a recent discovery of mine. I accidentally bought it thinking it was powdered, and what I ended up with was a shortcut in baking delicious treats. Superfine sugar is, as the name suggests, a tiny granule of sugar. They dissolve more easily than the larger crystals in cold and hot liquids. They also make for a more finely textured dough or batter, which can often be the...
3 tags
Making Impressive & Easy Sugar Cookies
This is the easiest and most impressive recipe for rolled sugar cookies. Get any shape cookie cutter you’d like, make this dough and you’re contribution to a potluck or a child’s birthday will certainly be lauded. I recently made them in airplanes and cars. ½ cup butter, softened 2/3 cup superfine sugar 1 plus 1 tablespoon egg ¼ teaspoon vanilla 1 2/3 cups flour ¾ teaspoon baking powder ¼...
1 tag
Restaurant Perfect
Along a tree-lined block in Manhattan, twenty or thirty people are having the best meal of their lives. The lighting sets a warm glow that sparks a mood of intimacy, inspiring romance and epiphanies alike. There is never a line or a wait to be seated, and there is no pretense at the door. Diners are greeted with genuine, heart-felt smiles that make any and everyone feel at home. The service here...
1 tag
Spam Hits NY
Forget Niman Ranch pork and Hudson Vally foie gras, chef’s newest addiction in Spam. That’s right; it’s appearing on menus across the city. In the past week, Dish detectives have spotted spam and truffle omelets on a brunch menu at an expensive uptown Sunday go-to. We’ve seen pats of it served as an appetizer with a smear of black mission fig jam and toasted slivered almonds. The best preparation...
1 tag
Chang Gets Knighted!
Last week David Chang, the chef extraordinaire who has made his name with his East Village Empire of Momofukus, was knighted. He is the first celebrity chef to be awarded with the title, following in the footsteps of legends such as Elton John, Bono, and Mick Jagger. With the onslaught of good press and worship that began in the lower Manhattan neighborhood and that has radiated out, extending...
