Prelude by Barton G.
By Tyler Durden
With Art Basel is just around the corner, I’m sure all the creative types will flock to Prelude By Barton G. even if it’s just to check out the interior.
You may or may not be familiar with Barton G.’s over-the-top food presentations—the lobster pop tarts served in toasters and the nitrogen cocktails. Located on the second floor of the Ziff Opera House, Barton toned down the look and feel a bit and went for a sexy supper club feel. From the hand-blown glass plates and oversized desserts to a massive onyx bar where you can work your way through 90 wines by the glass, it’s where you’ll go before catching a performance at the center and spend time with the miss’s and listen to her talk about her day in the office or when you’re in the mood for a quick dinner downtown (they guarantee to have you in and out in 60 minutes).
Adding another twist to the new establishment, offering a $39 three-course menu that lets you pick and choose from dishes like Butter Poached Shrimp Salad, Short Ribs en Croute (pictured above), Duck Leg Confit and desserts like grape jelly gelato with peanut butter mousse. My goodness!
Prelude by Barton G.
at The Arsht Center
1300 Biscayne Blvd
Performing Arts District
Miami, FL 33132
305-357-7900
www.preludebybartong.com
Bar Celona
By Tyler Durden
Bar Celona’s Paellarinha cocktail
Photograph: Jeff Gurwin/TimeOut New York
Former fashion consultant Cynthia Diaz put all her fashion experience to work in designing Bar Celona, a stylish tapas bar in Williamsburg.
The interior is meant to feel like the living room you’ve always wanted: soulful black walls are accented with gold and maroon trim, while tufted lounge sofas and velvet upholstered chairs are decorated with luxe faux fur throws. Low set tables are set in the rear, opposite a dramatic marble bar where cocktails (designed by Tad Carducci and Paul Tanguay of The Tippling Bros.) are prepared. Unique ingredients like red pepper saffron syrup and fino sherry combine with cachaca to make up the “Paellarhinha,” and white rum and cantaloupe mix with peanut liqueur for the “Howler.” There’s also an extensive Spanish wine list, a perfect pairing for Chef Jordy Lavanderos’ Latin fusion tapas menu. Snacks like goat cheese-stuffed Piquillo peppers, fried Alfonso olives and grilled octopus salad with Chorizo Vinaigrette are on hand, as well as larger plates like paella negra and grilled sardines with Idizabal cheese. Then cozy up to the fireplace with your melted chocolate cake or Habichuela con Dulce for dessert.
Bar Velona.
104 South 4th Street.
Btwn Berry and Bedford.
Williamsburg, BK
718.237.7828. now open.
www.barcelonaloungenyc.com
The Mermaid NYC
By Tyler Durden
Who in their right mind doesn’t love seafood? It looks good, taste good, feels good (digesting), and is much better than that other meat we stuff our mouths with? Especially in a city full of those that care about their images beyond a great deal. The Mermaid Oyster Bar is The Mermaid Inn’s newest, oyster-focused sibling. We’ve got word of these cozy restaurants after hearing about them serving sixteen kinds of oysters.
Now meet Mermaid Oyster Bar, now serving an abundance of oysters on a quiet Macdougal Street block in the West Village (2 more locations are in NYC). The Oyster Bar adds a great addition to the Mermain Inn family by it’s decor and food.
Like the other eateries growing Mermaid Inn empire, this latest addition is similarly simple, in both décor and food. So in the spirit of simple, we present our by the numbers report on the city’s newest oyster bar. The walls are decked with nautical and sea-friendly picture, the soft corn tortilla tacos (fish, shrimp, and chorizo) make you salivate for more. You can get these delicious fishes grilled: tuna steak salmon, swordfish and trout.
Ayesha
By Tyler Durden
I remember a few years ago when I first tried Chicken Masala. When you sit back and think about it, India has really enriched your life. And that doesn’t even take into account the girl from Slumdog and Padma Lakshmi. In the heart of Ket Biscayne lies Ayesha (well it’s on the mall strip), a saffron-colored curry den now open on the tony island, ready to serve you spicy Indian cuisine and rare Indian beers.
Brought to you by the folks who used to run Taste of Bombay, be sure to try appetiziers like Lamb Samosas and Saffron Lettuce Wraps and brace yourself for a feast of north Indian delights like Tandoori Shrimp, Vegetables Vindaloo and Masala Steak.
328 Crandon Blvd
Key Biscayne, FL 33149
786-953-4761
www.ayeshasaffron.com/
Juliet Supper Club
By Tyler Durden
Juliet Supper Club Shot by Kyle Dean Reinford
Getting Todd English and the geniuses from Norwood (former Lotus and Greenhouse) and give them a canvas to run wild with and you’ll get Juliet Supper Club. A combination of a restaurant and lounge, but not just the normal restaurant type, more like Playboy mansion meets Alice in Wonderland, from it’s mirrored walls and disco-ball tilled floor. Make sure you come ready to drop a nice penny during your stay, a penny well worth it might we add. The plush blue booths and electric-blue tables are built for parties of up to 15—and get down to sharing a few Mediterranean plates (mezes, skewers, shawarmas) before things start to get too riled up.
And then, around midnight, the night will gradually sink into late night and you might find yourself in a warped disco cocoon where bottle service is thriving, booths are filled with packs of ferocious fashionistas and the raised VIP lounge turns into a wild, spontaneous dance rumpus.
539 W. 21st St
(btwn 10th and 11th Ave)
New York, NY 10011
212-929-2400
www.julietsupperclub.com/
Spring 2010 Recipes
By G. Stone
What’s the best way to kick off Spring? With a party! Let’s make Spring 2010 memorable. I’m ignoring the current season and envisioning myself laying lazily on a lawn chair relaxing on someone’s rooftop. My light fruity drink is in my hand as I munch on some delicious food. Can you feel the crisp air? Do you see the sunshine? I hope you do. Call a few friends/family over, turn on some music and get ready for Spring 2010. Here’s a few recipes you can try for your party. Please remember to drink responsibly. Enjoy!
Drinks:
Blue Skies Again Cocktail
In four rocks glasses packed with ice, add equal amounts of:
- Stoli Raspberry Vodka
- Blue Curacao orange liqueur
- Pineapple juice
In a large martini shaker: Fill with ice and add:
- 5 Oz. Malibu Coconut Rum
- 2 Oz. Stoli Lemon Vodka (or lemon flavored vodka of choice)
- 2 Oz. Pineapple Juice
- 1 Oz. Cranberry Juice
- Splash lemon juice
- Strain into four martini glasses and enjoy!
Champagne Sipper
- 1 qt. of pineapple sherbet- softened
- 4 cups of orange juice- chilled
- 4 cups of white grape juice- chilled
- 1 bottle champagne- chilled
- 2 oranges- sliced
- Mint sprigs
1. Spread the sherbet in ice cube trays or form with a melon baller. Freeze for 10 hours.
2. Combine orange juice, grape juice in container. Add the champagne to juice mixture just before serving.
3. Place sherbet cubes in tall glass. Add champagne and top each serving with orange slices and mint sprig.
Serves 12
Source: Made in the Shade cookbook
Citrus Surprise
- 64 oz. cranberry juice
- 12 oz. frozen orange juice
- 6 oz. frozen lemonade
- 1 fifth vodka
- 1 liter Sprite
- Orange and lemon slices
1.    Combine cranberry juice, orange juice, lemonade and vodka in a large freezer container and mix well.
2.    Freeze and serve the slushy mixture in a glass and add an equal part of Sprite.
3.    Top each serving with an orange and lemon slice.
Serves: 20
Source: Made in the Shade cookbook
White Sangria
Photo by Isabel Pearl
- 2- 1.5 liters of Rhine wine
- 1/2 cup of brandy
- 1 cup of curacao
- 1 – 10 oz. frozen strawberries- thawed
- 1- 16 oz. frozen mixed fruit- sliced
- 2 Â oranges- cut in quarters
- 1 lemon- cut in quarters
- 1 lime- cut on quarters
- Sugar- to taste
- 1 qt. club soda
1.    Combine wine, brandy, curacao in a large container.
2.    Add the fruit. Stir in sugar to taste.
3.    Chill for 24 hours.
4.    Add club soda just before serving.
Roof Deck Margaritas
- 2 cup tequila
- 6 cup margarita mix
- 6 limes- cleaned, rolled and quartered
- 1 shot Cointreau liqueur
- 1 teas. sugar
- Crushed ice
1.    In pitcher, add ice, tequila, cointreau, margarita mix and shake well.
2.    Squeeze all 6 limes into pitcher, add limes and add sugar to taste.
3.    Fill glasses with crushed ice.
4.    Shake well before serving and pour over ice.  Garnish with lime.
Pomegranate Splash
- 1 ¼ ounces Finlandia Wild Berry Fusion
- 1 ounce pomegranate juice
- 2 fresh orange slices (rind removed)
- ¾ ounce simple syrup
- Splash fresh sour mix
1.    In glass to be used for serving, muddle orange slices, pomegranate juice and simple syrup.
2.    Add Finlandia Wild Berry Fusion and a splash of sour.
3.    Add ice and shake. Garnish with an orange, raspberry and blackberry garnish.
Source: me2designs.net
Meals:
Horseradish-Crusted Wild Pacific Salmon
Source: CountryLiving.com
- 1/2 cup of fresh-grated horseradish
- 1/2 cup of parsley, chopped
- 1 Juice of lemon plus zest
- 1 tablespoon garlic, finely chopped
- 1 egg white
- 1/2 teaspoon of Salt
- 1/2 teaspoon of fresh-ground pepper
- 1 cup of Panko, (Japanese-style breadcrumbs)
- 1/2 of cup extra-virgin olive oil
- 8 (6-ounce) wild Pacific salmon fillets
Heat oven to 425 degrees F. Mix the horseradish, parsley, lemon juice and zest, garlic, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a medium bowl. Stir in the breadcrumbs. Toss 1/4 cup olive oil into the breadcrumb mixture using a fork. Break apart any clumps and set aside. Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. Season the fillets with the remaining salt and pepper and place 3 of the pieces in the skillet – skin side up. Cook for 2 minutes, gently turn the fillets with a flexible spatula and cook for 1 more minute. Transfer to a baking sheet – skin side down – and repeat with remaining fillets. Top each fillet with an equal amount of breadcrumb mixture, press lightly to adhere, and roast in the oven until the breadcrumb crust is golden and the fish is cooked – 4 to 6 minutes. Serve immediately.
Grilled Shrimp, Pink Grapefruit, and Avocado Salad
- 16 medium shrimp, shelled and deveined
- 3 teaspoon fresh lime juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper
- 1 large pink grapefruit
- 1 teaspoon Dijon mustard
- 1 head (medium) butter lettuce
- 1/2 cup Arugula
- 1 avocado, peeled and cubed
1.    Grill the shrimp. Heat a grill to medium. Toss the shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and red pepper. Marinate for 15 minutes. Thread shrimp onto skewers; grill until pink and cooked through — about 1 minute each side. Set aside and keep warm.
2.    Assemble the salad. Cut the peel from the grapefruit using a sharp knife. Cut out the segments, reserving the juice. Squeeze the juice from the remaining pith and pulp. Strain and measure 3 tablespoons juice. Set remaining juice aside for another use.
3.    Whisk the Dijon, remaining 1/4 teaspoon salt, remaining 1 teaspoon lime juice, and the reserved grapefruit juice together. Whisk in remaining 3 tablespoons olive oil. Line 2 salad plates with lettuce and arugula. Arrange the shrimp, grapefruit, and avocado on top of the greens. Drizzle with grapefruit vinaigrette. Serve immediately.
TIP: When using bamboo skewers, soak them in water for 15 minutes. They won’t burn while the food cooks.
Source: CountryLiving.com
Chicken with Fresh Peas and Sparkling Wine
- 1 (about 3 1/2 pounds) whole chicken, cut up into 8 pieces
- 1 1/4 teaspoon fine-grained sea salt
- 1/2 teaspoon of pepper
- 2 tablespoon of canola oil
- 1 pound new potatoes, quartered
- 1 cup of chopped onion or leeks
- 3 cups of sparkling white wine
- 2 cup of fresh peas
- 1 tablespoon of unsalted butter
- 2 tablespoon of chopped dill
1.    Brown the chicken: Preheat oven to 350°F. Line a platter with several layers of paper toweling and set aside. Season the chicken pieces with the salt and pepper. Add the oil to a large, ovenproof skillet set over medium-high heat. Place the chicken pieces, skin-side down, in the skillet and cook until well browned and skin is crispy — about 5 minutes per side. Remove chicken from skillet to the prepared plate and discard fat, reserving 3 tablespoons.
2.    Finish the casserole: In the same skillet, add the reserved oil and the potatoes; cook over high heat on one side until browned — about 10 minutes. Add the onions and cook for 2 minutes. Add the sparkling wine and let boil for 1 minute. Return the chicken pieces to the skillet; transfer to oven and roast for 40 minutes. Add the peas to the skillet and cook for an additional 5 minutes. Dot the chicken pieces with equal amounts of the butter and let it melt over the chicken. Sprinkle the dill over the casserole and serve immediately.
Source: CountryLiving.com
