In NYC, there’s no shortage of little Mexican restaurants popping up left and right. However, when you think of the trendy SoHo area of Manhattan, the last thing that one would think to find is authentic Mexican fare.
Antojeria La Popular (located at 50 Spring St.) is a small tapas bar combining the sexy, chic SoHo feel with the bold and complex flavors of Mexican cuisine from every region.
Wisconsin’s finest artisan cheeses are featured at Schoolhouse Artisan Cheeses.
In the northern part of Wisconsin, there’s a bucolic area called Door County known for cherry farms, wineries, rustic beaches. And in the northern part of Door County, there’s a cooking school called The Savory Spoon, known for teaching everything from Southwest Flavors and Asian Flare to Wisconsin Roots and Cherry Pies.
Founded by the elegant and knowledgeable Janice Thomas, the school attracts family groups, vacationers and locals who come back again and again to learn not only the featured recipes, but general tips that can help the everyday cook with whatever is being created.
It was an uncharacteristically cold night in late October when I made my way through the winding streets of New York’s West Village toward the Niu Noodle House on Greenwich Avenue. I’m a huge fan of Momofuku’s Pork Buns but averse to long waits for just about anything, so I was happy when a friend in that know told me Niu had a version worth trying.
Once inside, the soothing smells of the house-made Udon noodles warmed me right away — and we quickly ordered appetizers and Soup Noodles, the restaurant’s specialty.
With a few beers in hand, we chatted with owner George Eng who told us he and his partners also have a bustling spot in Chinatown called Noodle Village at 13 Mott. After learning their trade further south, they’ve moved their talents north and west so the Village can enjoy their authentic dishes right in their own backyard. With the move to Greenwich Avenue, they added some dishes unavailable in their Chinatown place, so they’ve also tailored it to their new locale.
Powered by Cartier’s first in-house automatic movement, the Calibre de Cartier was born of passion, determination, craftsmanship and a pioneering spirit, the same ideals that drive today’s entrepreneurs. Cartier celebrate that passion with the Make Your Move initiative. In this installment, Ben Lerer sits down with chef and entrepreneur David Chang, founder of Momofuku restaurant group.
McDonald’s has plans to open its first meat-free location in the northern Indian city of Amritsar. The inaugural vegetarian Golden Arches will be located near the Golden Temple, a holy site for Sikhs, with a second location planned for the town of Katra, which is adjacent to the holy Hindu temple of Vaishno Devi Mandir. In respect to local culture, McDonald’s restaurants in India are already 50 percent vegetarian, having replaced signature beef-based meals with local cuisine.
Currently, the chain caters to Indian customers who don’t eat beef or pork for religions reasons by offering options like McVeggie burgers and McSpicy Paneer sandwiches. Kitchens are divided into separate sections for cooking vegetarian and non-vegetarian food, but the new restaurants will be exclusively vegetarian. New menu items will include items like the McAloo Tikki, a potato-based burger, and a vegetable and cheese pastry, the Pizza McPuff.
Top Chefs are always wowing us with their culinary creations and masterpieces but when they get hungry, what do they make for each other or themselves?NOWNESS released this video which aims to answer that question. Danish photographer and filmmaker Simon Ladefoged captures a never-before-documented dimension of Noma, revealing what the chefs at the award-winning eatery cook for their own pre-service meal.
Famed for artful Nordic dishes involving delicate, laborious work such as preening deep-fried moss and drying wafers of scallop, Copenhagen’s gastronomic mecca re-energizes its chefs with the daily ritual of a boisterous communal staff lunch, held at 5pm before the evening’s guests start pouring in. Granted exclusive access to the Noma kitchens, Ladefoged produced an aesthetic portrait of the 37-strong team, culled from 22 countries, carefully preparing what founder René Redzepi calls their “family meal.” “While filming I was amazed by two things—the number of chefs in the kitchen and the amount of energy they put into their staff lunch,” says the director. “Other restaurants will just grab something for lunch, but this is a really big thing at Noma, which shows a lot about the people who work there, the mentality and the way it’s run.” The family meal varies wildly depending on the nationality of the chef preparing it, ranging from burgers with home-made buns to traditional Israeli dishes or a Danish classic: frikadeller (AKA meatballs).
In this latest installment of “Dinner with Barack” the three winners brought a special guest with them. Cathy and Judy brought their husbands and Regina proudly brought her dad. The President brought a very special guest too: the First Lady. In Michelle’s first “Dinner With Barack” she talked about her first date with the President and the best thing about being the First Lady. Over dinner the four couples shared stories about taking care of their families, health care, and the grassroots.
It was my second day in Apalachicola and I was already happy. It didn’t take me long to fall for this shabby chic gem of a town is in northwest Florida, 80 miles southwest of Tallahassee. Looking for a place for lunch, we pulled into the dusty parking lot in front of Up the Creek Raw Bar. Set along the Apalachicola River (which looks more like a beachy bay than a river), the restaurant is upstairs in a nondescript wooden building and looked like a good spot to sample the area’s famous oysters.
Once upstairs, we found a big open room with long tables and a self-service counter where orders are taken. Outside, there was a long, lazy porch overlooking the blue water and bright green beach grass. Old fishing boats passed by with peeling paint and stories to tell.
Chef Brett Gormley
I liked this place even before I realized it was far more than its name promised. Given the local oyster bounty (90% of Florida’s oysters and 10% of the country’s come from Apalachicola’s waters), I expected to be offered one or two ways to eat the local favorites, maybe some clams, and some simple, good grilled fish. While prime examples of those dishes are certainly available here, there’s way more — so much more. In fact back in New York, I’m still dreaming of the fine flavors I enjoyed at Up the Creek, thanks to the amazingly talented chef Brett Gormley.
Country inns with restaurants tend toward a certain type of accomplished sameness. The North Fork Table & Inn takes this concept and elevates it ten fold. Perhaps it’s because two of the the Inn’s four managing partners are famed pastry master Claudia Fleming and her husband, executive chef Gerry Hayden. Looking for a different pace of life, they left their days at NYC restaurants like Gramercy Tavern (Claudia) and Aureole (Gerry) and set up shop in Southold on Long Island’s North Fork.
Pastry Master Claudia Fleming
Unlike the now-glitzy South Fork encompassing the Hamptons, the North Fork has remained au natural, thanks in part to over 35 wineries that have preserved the area’s open space. Picturesque rocky beaches feel more like Europe and the copious farm stands still feel like the produce is actually from the area. As nice as it all is, the area has long been lacking in nicer places to stay and some great places to eat. Thanks to the North Fork Table & Inn, that problem no longer exists. Continue reading “North Fork Table & Inn” »
Nestled in the heart of Inwood, Upper Manhattan’s historical playgrounds for literature greats such as Edgar Allan Poe arrives the sushi spot, Hashi that residents in Inwood sing praises for. Hashi, which means chopsticks in Japanese pleases every taste bud that you can detect with their genius blend of herbs in their appetizers. I suggest these that I had during my visit: Mixed Sunomono (Cucumber salad with shrimp, kani, octopus and furikake sweet vinegar dressing and vegetable gyoza with ponzu sauce. I know you’re licking your lips and I haven’t begun to describe the entrees, but first let’s talk about the ambiance. Continue reading “Hashi Is Inwood’s New Sushi Haven” »
