Zagat Buzz: New York City

Outtake of the Week

BuzzEditor — Fri, 20 Nov 2009 17:37:00 GMT

Why the attitude? No one else is eating here.

Bar Henry Breakdown

BuzzEditor — Fri, 20 Nov 2009 16:35:00 GMT

Bar Henry

Photo: Evan W. Miller

From the moment the doors opened last week at Bar Henry, the restaurant’s antique mahogany bar was packed with patrons. The third venture from Winston and Carole Bergman Kulok – who own Café Henri in the West Village and Long Island City – it gets its name from their pet Maltese.

The Food: Limited bistro fare, presented in a small and basic but well-prepared menu.

The Design: Old New York. Think vintage brass chandeliers and polished wood floors, plus a copper ceiling and bar top that give a warm glow to rooms. The entrance has striking black-and-white Italian marble floors, while the back room is bordered by brick walls, with red velvet ballroom chairs bought at the Plaza Hotel auction.

Sample Dishes: Mushroom barley soup ($8); short-rib corn taco ($14); blini and American caviar ($15); roasted organic chicken with herb jus ($25); LaFrieda dry-aged strip steak ($38).

Sample Dessert: Tarte tatin with crème fraîche ($9); chocolate mousse ($9).

Sample Drinks: Tom Morgan (Beefeater gin, tonic and lemon juice), Captain Berelsky (Gosling’s rum, amaretto, lemon and lime), Tiger Tail (bourbon, Benedictine, ginger ale and lemon juice). Grape aficionado John Slover (of Grand Cru Consulting) has put together a large wine list, with plenty of half-bottle options.

The Crowd: Village locals mixed with young professionals in their 30s, and wine-industry types.

The Tunes: Jazz standards and old R&B.

The Deets: 90 West Houston St.; 646-448-4559

–Beth Landman

Charting Boulud's Bar Pleiades

BuzzEditor — Fri, 20 Nov 2009 14:27:00 GMT

The room’s as lacquered as the crowd at Bar Pleiades, a new black-and-white boîte in the Upper East Side’s Surrey Hotel, where the glam mood matches the art-deco-meets-Coco-Chanel decor; courtesy of Daniel Boulud (proprietor of Café Boulud next door), it’s named after a star cluster in the constellation of Taurus, an oblique reference to the astronomical prices.

20 E. 76th St.; 212-772-2600

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Dining News Elsewhere: Obese Americans, Ramsay Loses His Number Two

BuzzEditor — Fri, 20 Nov 2009 12:19:00 GMT

– By 2018, 43% of Americans are expected to be obese. [NYDN]
– Gordon Ramsay has lost his right-hand man. [Bloomberg]
– The Senate is considering requiring beef to be tested for E. coli. [NYT]

– Top Chef contestants aren't being paid for the TV dinners that feature their faces (and recipes). [Time]
– First canned pumpkins, now an Eggo shortage looms. [NYDN]
– The art of complaining to a restaurant. [Guardian]
– A modest proposal for fixing restaurant and bar smoking bans. [Eater]
– Related: the science behind banning smoking outside. [Time]
– Ever wonder what it would be like to cook dinner for Thomas Keller? [Esquire]
– Talking cooking with Coolio. [Fork in the Road]
– NBC's newest cooking show, United Plates of America, will give away a four-restaurant chain. [Reuters]
– Hey, so, while you eat that sushi, this guy here is going to swallow a sword. [WSJ]
– Starbucks continues to roll out its unbranded coffee shops. [Diner's Journal]
– If New York loses its lawsuit, Tavern on the Green will become Tavern in the Park. [Crain's]
– Restaurants embrace Twilight. [NRN]
– Martha Stewart is not a fan of Rachael Ray. [ABC News, via EMD and GS]
– The Rolling Stones, the wine. [Examiner]
– Pork belly and other over-served dishes. [Between Meals]
– Students arrested for not paying their tip. [Philly]
– Plastic wishbones: what will the kids fight over? [SE]

Death & Co.'s New Menu and More

BuzzEditor — Thu, 19 Nov 2009 17:03:00 GMT

Photo: courtesy of Death and Co.

In an effort to ramp up its food program, Death & Co. enlisted Luis Gonzalez (formerly of Mercer Kitchen, JoJo, and Bond Street) for a new dinner menu that launched this week. Among the offerings are tuna tartar with crushed avocado and housemade kettle chips ($12); pan-seared foie gras with a corn pancake and poached quince purée ($18); lobster brioche rolls with crunchy jicama, apple and fennel slaw; and truffle macaroni with aged cheddar and truffle bread crumbs ($12). The full menu can be found here. For aspiring home mixologists, the bar has also posted recipes for new fall libations, including "Daisy Buchanan" and "Little Engine" (212-388-0882).

For those wondering what's next for the D&C team, Cien Fuegos, the new Cuban concept they are opening (with Gonzalez helming the kitchen), should launch by the end of the year at 95 Avenue A and Sixth Street. By December, expect sandwiches to be sold in the first-floor space; closer to spring, be on the lookout for an upstairs cocktail and dining area. Unlike Death & Co., which stresses the speakeasy theme, co-owner Ravi DeRossi, who had just gotten keys to the locale, says the space will be much more "open."

The Devil Is in the Eggs

BuzzEditor — Thu, 19 Nov 2009 12:21:00 GMT

Shoolbred's deviled eggs with candied bacon

Photo: courtesy of the bar

Comfort foods hold that title for a reason, and with the economy still shaky, people seem to be turning to them in droves (se chicken, fried). So it comes as little surprise that the old family-picnic staple, deviled eggs, are currently in the midst of a renaissance. The classic dish is not just on the menu at Southern-accented spots like Hill Country ($3.95), Dinosaur Bar-B-Que (three for $3.95, six for $6.95, 12 for $10.95), Tipsy Parson ($5) and The Redhead (whose new brunch menu includes pickled shrimp and deviled eggs, $6), but also at spots like Lure Fishbar (where the dish is served as an amuse-bouche when you are seated), Little Giant ($6), Centro Vinoteca ($4), Spotted Pig ($3) and the brand-new Café Henri spin-off, Bar Henry ($9). Looking for a twist on your deviled eggs? Resto's rendition comes with crispy pork toast and green onions ($9), while the ones at Shoolbred's are topped with candied bacon ($8).

Maialino Makes the Scene

BuzzEditor — Wed, 18 Nov 2009 11:17:00 GMT

Maialino

Photo: Evan W Miller

Maialino

Photo: Evan W Miller

To the revamped Gramercy Park Hotel space that was Wakiya comes Maialino, an Italiano from restaurateur Danny Meyer, which takes its visual and culinary cues from the classic trattorias of Rome and, à la Gramercy Tavern, is divided into a casual (and cheaper) front bar section and a checked tablecloth–equipped rear dining room; connecting the two areas are counters showcasing its housemade bread and salumi, the latter of which stars on the moderately expensive menu that also features pastas, traditional entrees like the eponymous roast pig and an impressive formaggio selection.

2 Lexington Ave.; 212-777-2410

Maialino

Photo: Evan W Miller

Dining News Elsewhere: Koodies, Samuelsson Goes to Washington

BuzzEditor — Wed, 18 Nov 2009 10:22:00 GMT

– Marcus Samuelsson will be working the kitchen at Obama's first state dinner. [Obama Foodorama]
– The fight for Cadbury intensifies. [WSJ]
– Chipotle sets its sights on London, Europe. [NRN]

– Costco drops Coke. [AP]
– Related: Coke bottles, 1899–1986. [Pixdaus]
– Milk producers wish they could sell their product "raw." [NYT]
– Hooters is having trouble in Vegas. [Eater]
– A canned pumpkin shortage looms. [Diner's Journal]
– Putting things in perspective with the Fat Map. [HP]
– Jamie Oliver wants to help you find a date. [Marketing]
– A Shake Shack in Boston looks increasingly possible. [GS:B]
– What a $20 Thanksgiving feast from Walmart gets you. [The Awl]
– A word we'd like to quickly forget? "Koodie." [SE]
– Foods named after people. [Mental Floss and Cakespy, via SE]
– They found water on the moon...can you drink it? [Slate]
– Making mushrooms with coffee grinds. [Chronicle, via Coldmud]
– Making art with meat, some wires, a videocamera and a stove. [EMD]

Veggie-Minded in Midtown

BuzzEditor — Tue, 17 Nov 2009 13:36:00 GMT

Fans of sustainable eating will soon have another option in Midtown. Otarian, a new vegetarian concept conceived in Australia (though initially launching in New York and London), is taking over the old Momo Sushi space at 927 Eighth Avenue. Designed with the environment in mind, the new restaurant plans to be "the first restaurant chain in the world to have a carbon footprinting system on its menu. When you order a veggie burger, there will be a statement about all of the emissions saved by your vegetarian meal compared to its non-vegetarian counterpart."

Cooking Back to Natirar

BuzzEditor — Tue, 17 Nov 2009 11:58:00 GMT

A rendering of the Ninety Acres Culinary Center at Natirar

Photo: courtesy of Natirar

Billionaire, hot-air balloon enthusiast and Knight of the Order Sir Richard Branson has converted Natirar, the King of Morocco’s former Peapack, NJ, estate, into a luxury resort, spa and culinary center. The first phase of the project, Ninety Acres Culinary Center, debuts December 1, with a restaurant, cooking school, wine school and working farm. Chef David C. Felton, formerly of the nearby Pluckemin Inn, will run the kitchen using ingredients from the estate’s farm to create dishes such as kabocha squash ravioli with ricotta, maitake mushrooms, duck confit and bouillon; and roasted Chatham cod with mustard spaetzle, braised cabbage and cracklings. The high-profile owner, and lush interiors designed by David Rockwell, are sure to be a draw for cityfolk looking to explore new foodie territory (2 Main St., Peapack-Gladstone, NJ; 908-901-9500).

– Kathleen Squires

The Buzz “J Walks” With Next Iron Chef Finalist

BuzzEditor — Mon, 16 Nov 2009 14:22:00 GMT

Jehangir Mehta

We’ll have to wait until November 22 to find out who will take the title of The Next Iron Chef, but our bet is on Graffiti’s Jehangir Mehta, for no other reason than he invited the Buzz’s Kathleen Squires to appear on the first two episodes of his web TV show, J Walk. Check out Kathleen and Jehangir here and here as they buzz about unusual ingredients and cooking utensils from around the world.

Nick Anderer: Meyer’s New Star at Maialino

BuzzEditor — Mon, 16 Nov 2009 11:43:00 GMT

Maialino

Photo: courtesy of the restaurant

Danny Meyer certainly knows how to pick ’em. Chefs that is. The restaurants within his Union Square Hospitality Group have produced a good share of mega-stars: Michael Romano, Tom Colicchio, Marco Canora, Daniel Humm and Floyd Cardoz to name a few. Meet Meyer’s new rising star, Nick Anderer, who makes his debut as an executive chef at Maialino within the Gramercy Park Hotel. Plucked from the kitchen of Gramercy Tavern, Anderer comes with a pedigree, having worked for Colicchio, Michael Anthony, Mario Batali and Larry Forgione. The Buzz chatted with the chef the morning after his first night of service.

Zagat Buzz: So we heard that Anna Wintour, Ruth Reichl, Dana Cowin and Alain Ducasse were all in the house on opening night? How did that go?

Nick Anderer: Yes, it’s true, they were all there. It went very well. It was all good to have that vibe in the house.

ZB: How do you know when a restaurant is ready to go when you’re opening it?

NA: It takes time. Any restaurant is a living organism that is going to grow over time. For me, I’ll know it’s there when I look up and see the big picture. Right now my head is focused on lots of small details trying to make that big picture come together. But the day where I can walk out of the kitchen comfortably and sit in that dining room and experience a meal is the day that I’ll say, “Ok, this vision is at least getting there.” But the short answer is that you’re never going to be there, it’s something that’s going to continue to grow. There’s always a lot of unfinished business. And that’s the beauty of restaurants, and of Danny’s restaurants, because they stick around and you always have opportunity to improve on things.

ZB: Were there any special considerations opening within a hotel?

NA: Absolutely. It was something we had to think long and hard about. It is a situation that is unique and we were given the opportunity that a lot of hotel restaurants haven’t been given in the sense that we can function Maialino pretty autonomously. There’s a room service kitchen that is separate from the regular kitchen. I have basically transplanted a team of new chefs that are all people that I have worked with in restaurants, so my entire management team has a restaurant-geared mentality. Of course, opening a hotel restaurant comes with a certain amount of hesitation from a chef. I think that all those fears go away with the fact that we do pretty much function as a free-standing restaurant.

ZB: So what is your approach to the menu at Maialino?

NA: We’re doing hearty Italian food inspired by Roman trattorias. Every single neighborhood in Rome has had an impact on the menu. Danny and I spent several weeks there researching for the menu and this is kind of a greatest hits of all the things that we tried. And Danny and I both have a shared love affair for Rome that goes way back. Danny spent a lot of time there and I spent a full year my junior year of college studying art history there. That time was the spark for my culinary career – I came back to New York and started cooking. So it was that shared love of Rome that inspired this restaurant.

ZB: What are some of the signature dishes?

NA: I don’t like to say “signature dish” because there are so many things that we pride ourselves on. But some of the things that stand out in my mind are the bucatini all’amatriciana, coda alla vaccinara (oxtails with tomato and celery) and spigola al forno (baked whole sea bass). But despite the fact that we are sticking to the Roman canon, the areas where we stray are in choosing the best ingredients. In any Roman trattoria the call is to what is really thriving at the market on that particular day. We’re not in Rome, we’re in New York, so we can’t make everything to the T. As a result we’re not going to have carciofi alla Romana every day. The things that we are coming up with on a daily basis are very market driven.

ZB: With so many Italian restaurants in New York, how do you feel that Maialino is going to stand out?

NA: Hopefully it will stand out because everyone who comes in will feel that they are getting a little slice of homeyness. I think the challenge for me as a chef is to try to make a pretty big restaurant feel smaller than it is. There’s love in each plate. I encourage all my cooks, with every single movement that they make throughout the day, to think about who they are cooking for. And we really take a lot of pride in the sourcing of our ingredients. That attention to detail will make us stand out.

ZB: This is the first kitchen that you have been in charge of as an executive chef. What have you learned from your years within the Union Square Hospitality Group that helps you to be a good leader in the kitchen?

NA: I have learned so much about building a cohesive unit and about putting together the perfect team. Danny Meyer really creates a great sense of family in all of his restaurants and makes every single person feel that their job is the most important job in the entire space. And every person takes pride in what they do because they feel valued. I have learned to make sure that every person realizes how important their job is. I think Danny is the master of making sure that each individual part of this big unit is functioning at a high level at all times.

– Kathleen Squires

Dining News Elsewhere: Buzzy Booze, Subway in the Sky

BuzzEditor — Mon, 16 Nov 2009 11:37:00 GMT

– The FDA is targeting caffeinated booze. [WSJ]
– Meanwhile, its efforts to ban eating raw oysters didn't work out so well. [NYT]
– Burger King franchisees lose 10¢ for every $1 double cheeseburger sold. [NRN]

– A special Subway franchise is set to rise up with the Freedom Tower in New York. [NYP]
– U.S. chicken production is set to fall for the first time in 36 years. [Reuters]
– Champagne sales are a bit flat these days. [NYT]
– Musicians do covers of other bands' hits, why shouldn't chefs cover other toques' recipes? [Guardian]
– Pinkberry's further expansion plans include Boston, DC, New Orleans and Mexico. [Eater]
– Why we read cookbooks. [The New Yorker]
– Want a new drug? Synthetic alcohol isn't out of the question. [Scotsman, via ColdMud]
– Just when we've gotten used to twist-off tops, get ready for wine in a plastic bottle. [Stuff]
– Things a restaurant patron should never do. [Applesauce]
– Related, 10 dirty restaurant tricks. [Slashfood]
– Peace through hummus. [Economist]
– Hard to turn down a "love dessert" made with passion fruit and...Viagra. [NYDN]

Outtake of the Week

BuzzEditor — Fri, 13 Nov 2009 17:48:00 GMT

Authenticity has never been more perfectly faked.

Per Se Travels the Hudson

BuzzEditor — Fri, 13 Nov 2009 17:17:00 GMT

Per Se

Photo: courtesy of the restaurant

On Wednesday, November 18, Per Se continues its American Table series with a seven-course dinner focusing on Lee Hudson's wines and produce. The evening starts with a standing reception, and continues with dishes like buckwheat blinis and pork belly with collard greens served with apples and mustard sauce; wine pairings include Hudson Vineyards 2006 Carneros Chardonnay and 2006 Kistler Chardonnay. For a look at the full menu, click past the jump (6:30 PM, reception, 7 PM dinner; $375 per person; 212-823-9335).

HUDSON RANCH DINNER MENU
The seven-course tasting menu for the evening is designed to celebrate the symbiotic relationship of eating food and drinking wine from the same land:

Buckwheat blini
Smoked Salmon, Sterling White Sturgeon Caviar and Kendall Farms’ Crème Fraîche

"Salvatore Brooklyn Ricotta Agnolotti"
Heirloom Squash, Sage Leaves and Brown Butter Emulsion

Butter Poached Nova Scotia Lobster
Eggplant, Peppers with Sauce "Rouille"

Pork Belly
Collard Greens, Apples and Mustard Sauce

Dry-Aged Beef Rib-Eye
Torpedo Onion, Pommes Purée, Broccoli and "Sauce Bordelaise"

CHEESE (Red Wine)

DESSERT (Quince, Walnut)

The dinner will be paired with Hudson Vineyards 2006 Carneros Chardonnay, Hudson Vineyards 2006 Kistler Chardonnay, Hudson Vineyards 2006 Ramey Chardonnay and Hudson Vineyards 2006 Syrah.

Commerce Commences Tavern Menu

BuzzEditor — Fri, 13 Nov 2009 17:13:00 GMT

Commerce

photo: Ryan Charles

Starting tomorrow, the West Village’s Commerce launches its tavern menu, to be served every Saturday, noon–5 PM. It’s a mix-and-match mash-up of chef Harold Moore’s greatest hits from his brunch and dinner menus. Expect favorites like spaghetti carbonara and croque madame with sunny-side-up egg, along with casual new bites such as a braised beef short-rib sandwich with caramelized onions and syrah mustard. A selection of nine cheeses rounds out the afternoon delight (212-524-2301).

–Kathleen Squires

Restaurant Week Returns in January

BuzzEditor — Fri, 13 Nov 2009 14:18:00 GMT

Fans of affordable dining, mark your calendar. NYC Restaurant Week returns for its winter engagement January 25–February 7, 2010. For those days, once again hundreds of local restaurants will be offering $24.07 three-course lunches and $35 three-course dinners. If you don't have your calendar handy, don't worry. We'll remind you!

Chicken 'n' Waffles: Not Just for Breakfast

BuzzEditor — Fri, 13 Nov 2009 11:47:00 GMT

Chicken and waffles at Buttermilk Channel

Photo: courtesy of the restaurant

It’s been a soul-food staple for years, a pairing so popular in the South it even spurred Gladys Knight to open a chain focusing on the combo. But chicken 'n' waffles is no longer just a Dixieland rage. It's popping up on menus all over town, in preparations classic to creative.

Many restaurants stick to the pair's morning roots. At Blue Smoke, for example, it’s a new addition to the brunch menu, with a classically fried bird atop a whole-grain waffle drizzled with New York State maple syrup ($17.95). Back Forty also serves it as a core brunch dish with a twice-fried chicken and maple syrup ($14). It’s not surprising that the duo is always available at Permanent Brunch; what is surprising is the preparation, a coq au vin leg garnished with wild mushrooms alongside a wild rice and bacon waffle ($14).

Park Avenue Autumn moves the dish to the lunch menu as a sandwich, the crispy fried chicken betwixt the waffles ($16.50). And if you want, you can get them any time of day at Gansevoort 69, with the fried chicken accompanying apple waffles, toasted walnuts and bourbon-spiced maple syrup ($14).

Finally, Stanton Social is serving the duo up for dinner, with brick-pressed chicken and an aged cheddar waffle, corn pudding and balsamic spiced maple syrup ($18), while Buttermilk Channel’s dinner offering is soaked in buttermilk, of course, and served with a cheddar waffle ($18).

–Kathleen Squires

Weekend Menu: Bollywood, Turkey-and-Wine and a Breakfast Burger

BuzzEditor — Fri, 13 Nov 2009 10:31:00 GMT

At Vermilion

Photo: Evan W. Miller

Thanksgiving is around the corner. so you better make the most of your weekends before you're swamped by family obligations.

Tonight: At Vermillion honors publishing legend Sonny Mehta in its upstairs dining room. The cocktail reception and dinner allows guests a chance to rub elbows with the Knopf bigwig and some of his esteemed writers. Downstairs, the bar will host the after-party for the Indian film Tahaan, complete with appearances by Bollywood stars (Mehta dinner: 7–8 PM, $50 cocktail reception; 8–10 PM, $500 gala dinner; for tickets visit www.aaww.org/dinner or call 212-494-0061. Tahaan after-party: 8 PM, cash bar).

Saturday, November 14: Give thanks for great wines at Italian Wine Merchants during a seminar on pairing Turkey Day dishes. The IWM sommelier will open a Masut merlot, Peter Dipoli sauvignon blanc and a rosso from Forteto della Luja, and will be on hand to answer any questions about turkey-and-wine combos (1–3 PM; $65 per person;to reserve call 212-473-2323 x145 or email Tara Carille).

Sunday, November 15: Have a burger for breakfast at Rare Bar & Grill’s 37th Street location. The patty-happy restaurant adds a breakfast burger – a beef patty within a spinach and mushroom omelet, topped with cheddar, and served on a toasted bun ($8) – to its breakfast and brunch menu.

–Kathleen Squires

Dining News Elsewhere: Drink Preferences, Raw Oyster Brouhahah

BuzzEditor — Fri, 13 Nov 2009 10:09:00 GMT

– A whole lot of info on what diners like to drink. [R&I]
– Should the FDA try to prevent you from eating raw oysters? [NYT, Slate]
– Burger King franchisees are suing over $1 double cheeseburgers. [Miami Herald]

– Meanwhile, McDonald's plans for the future. [CNN]
– The backlash to the list of waiter no-nos is on. [XX, Server not Servant]
– How to act around a celebrity chef. [Atlantic]
– The U.K. now has its own version of the Food Network. [Eater]
– Related: Emeril Lagasse is planning a prime-time variety show not on the Food Network. [ABC]
– Mario Batali makes his film debut in The Fantastic Mr. Fox. [WSJ]
– Heston Blumenthal plans a wildly expensive Christmas dinner for a TV special featuring ambergris, aka whale vomit. [Sun]
– Jamie Oliver has seen a backlash for the salt content of his pasta sauces. [Guardian]
– Cooking With Coolio, the cookbook, is now on sale. [EMD]
– Remembering New York City's 1935 ban on baby artichokes. [Diner's Journal]
– Don't be embarrassed to dine out alone. [Between Meals]
– Raising a vegetarian child without the conflict. [LAT]
– Can drunken fruit flies help cure alcoholism? [Wired]
– Looking to find free grub for the rug rats? Try here. [Kids Eat For, via SE]
– Deep-fried turkey disasters. On video. [EMD]

Outtakes: Cruise Lines Edition

BuzzEditor — Thu, 12 Nov 2009 17:27:00 GMT

Each time we perform a survey here at Zagat we inevitably find ourselves with a slew of amusing outtakes that aren't quite fit for print. Which doesn't mean they aren't entertaining. Here are a few of our favorites from our just completed Cruise Lines survey:

A conga line is not conducive to good digestion.

No activities for anyone who isn't an alcoholic seeking random sex.

They cater to the newly wed and nearly dead.

Great if you like hairy chest contests.

A rust bucket filled with rowdy people.

The more you booze, the better you cruise.

Bathrooms so small you have to sit on the toilet sideways.

It does attract a crowd – it's called ‘God's floating waiting room.'

Momofuku Mania: Get a Taste of Má Pêche

BuzzEditor — Thu, 12 Nov 2009 16:43:00 GMT

Má Pêche has started serving in the Chambers Hotel lobby mezzanine.

Photo: courtesy of Má Pêche

David Chang’s Momofuku empire expands northward with the arrival of Má Pêche, an upscale French-Vietnamese dining room inside Midtown’s Chambers Hotel (the erstwhile Town space), where former Ssäm Bar chef Tien Ho is overseeing the kitchen; though the finishing touches are still being applied, it’s currently open on the hotel’s lobby mezzanine, serving breakfast as well as a limited all-day menu featuring a few banh mi and noodle options, priced right at $10 including drink (15 W. 56th St.; 212-974-5656).

Bubbling Over

BuzzEditor — Thu, 12 Nov 2009 12:05:00 GMT

Corks will be popping at La Venue when Tour de Champagne gets underway tonight. The grand tasting kicks off with a prestige champagne seminar featuring vintage Moët & Chandon, Veuve Clicquot, Ruinart, Dom Pérignon and Krug. The festivities continue with a tasting from 20 houses, paired with food from restaurants such as Aureole, Brasserie Julien and La Maison du Chocolate. Add a silent auction to benefit Action Against Hunger, an Air France raffle and an after-party at the Bubble Lounge, and the good times can last all night (6 PM–1 AM; 608 W. 28th St.; $100 general admission, $140 VIP admission, which includes VIP lounge and after-party, $195 Prestige Champagne seminar and VIP admission; click here for tickets).

–Kathleen Squires

Jane's Gitane Opens Monday

BuzzEditor — Thu, 12 Nov 2009 11:34:00 GMT

Though it has been open to guests at the Jane Hotel for the past two weeks, the second branch of NoLita Moroccan Cafe Gitane opens to the general public on Monday, November 16 (113 Jane St.; 212-924-6700).

Talking High Stakes With Michael Mina

BuzzEditor — Wed, 11 Nov 2009 16:24:00 GMT

Michael Mina

Photo: Hernan F. Rodriguez

With an award-winning cookbook, accolades including a James Beard Foundation Best Chef award and 17 restaurants across the country, chef Michael Mina is a household name...pretty much everywhere except New York. During the the Savor Borgata event in Atlantic City, where Mina was cooking for 700 people, the Buzz sat down with the chef to find out, among other things, exactly why he's hesitant about joining New York’s dining scene.

Zagat Buzz: Welcome to the East Coast! What are you preparing for tonight’s event?

Michael Mina: I’ll be making a Nantucket bay scallop ceviche with horseradish panna cotta and tomato gelee, and a butter-poached lobster with sweet-potato crepe and coconut curry broth.

ZB: Your restaurants are a popular draw in Las Vegas and here in Atlantic City. Did you open restaurants in these spots because you like to gamble?

MM: (Laughs). No, no, I don’t gamble at all. I enjoy it, but I have too many restaurants in casinos that I would end up writing them a check every month!

ZB: What do you consider as the biggest gamble you’ve taken in your career?

MM: Probably when I left Aqua in San Francisco and ventured out on my own to open Michael Mina. I put a lot of money and time in the establishment, and that was a big gamble. Thankfully, it worked out.

ZB: Why haven’t you placed your bets on a restaurant in New York City yet?

MM: I absolutely love New York, but there are a couple of reasons that I'm not there. The main reason is that I enjoy NY too much. My best friend lives there, and when I go I really enjoy myself. I'm not saying that I wouldn't enjoy myself if I opened a restaurant there, but it would be different and I would feel a lot more pressure. Plus, there are just so many big chefs in New York, so if I am going to open there, I will have to put in an enormous amount of effort. I have two young boys right now so the timing isn’t right for the focus and effort required.

ZB: How much do you feel that dining guides affect your business?

MM: All of the guides affect business. Zagat especially has an enormous impact on the restaurant business here in the U.S. But dining guides are important for the restaurant business around the world.

ZB: How many restaurants are you planning on opening in 2010?

MM: The only restaurant we have planned to do right now is American Fish in Las Vegas’ CityCenter. I am really excited about it, as the opening is really right around the corner. I did a walk through of the building last week and it is beautiful, really spectacularly designed. I have a lot to live up to there.

–Kathleen Squires

Wines Declassified With Le Du

BuzzEditor — Wed, 11 Nov 2009 10:58:00 GMT

Wine impresario (and former Daniel wine director) Jean-Luc Le Du will spill “Sommelier Secrets and How to Build a Wine Collection” at a special seminar at Le Du Wines tonight. Attendees will learn about decanting, decoding restaurant wine lists and building wine collections while sampling eight bottles, including include Clos Rougeard Saumur Breze 2005, Chateau Pradeux Bandol 2003 and Dr. Parce Banyuls 1961 ($85; 6:30 PM-8:30 PM; click here to reserve).

– Kathleen Squires

Dining News Elsewhere: Arby's Troubles, Food-Fight Arrests

BuzzEditor — Wed, 11 Nov 2009 10:02:00 GMT

– Trying to save New Orleans' po' boys. [NYT]
– 25 children were recently arrested in Chicago for...a food fight. [NYT]
– The recession has been especially hard on Arby's. [Slate]

– Meanwhile, Uno Express has opened 160 locations in the past 15 months. [BG]
– Consumers expect to spend less on dining out next year. [NRN]
– Starbucks tries a new look out in London. [BrandRepublic, via Eater]
– Obama's pastry chef, the "Crustmaster." [AP]
– Top Chef contestant Dale Levitski takes over Chicago newcomer Sprout. [GS: C]
– Despite being an international restaurateur himself, Gordon Ramsay blasts international restaurant chains. [Daily Record]
– The Food Network seeks America's worst cooks. [Variety]
– Related: What Would Brian Boitano Make? gets picked up for a second season. [EMD]
– Health-wise, is chocolate milk the new red wine? [NYT]
– Related: finally, a scientific reason why red wines (mostly) don't go well with fish. [Economist]
– Actually? French women do get fat. [Reuters]
– Why must restaurant websites be so terrible? [Between Meals]
– An undrinkable beer from the Hindenburg disaster is up for sale. [NYP]
– A tofurky-flavored soda? [SE]

Meyer's Maialino Opens Tomorrow

BuzzEditor — Tue, 10 Nov 2009 15:09:00 GMT

Maialino, Danny Meyer's latest, opens tomorrow night in the Gramercy Park Hotel space formerly inhabited by Wakiya. Initially open for dinner only, Monday–Saturday, the restaurant will launch breakfast in December with lunch following in January 2010. The environs include a trattoria (Monday–Thursday, 5:30–10:30 PM; Friday–Saturday, 5:30–11 PM) and a bar area (Monday–Saturday, 5 PM–midnight). Reservations are being taken now, although only a limited number are available for the first week – meaning a walk-in approach isn't unreasonable (212-777-2410).

Zoë, Etat-Unis Fold

BuzzEditor — Tue, 10 Nov 2009 13:11:00 GMT

After 18 years in SoHo, Stephen and Thalia Loffredo are closing their restaurant Zoë at the end of the week.

In other closing news, the once-popular Etats-Unis and its branches are all closed.

Turkey Time: Thanksgiving '09

BuzzEditor — Tue, 10 Nov 2009 12:40:00 GMT

Photo: Ion Sokhos

A Thanksgiving dinner where you don't have to clean up afterward is truly something to be thankful about. The following 52 restaurants are offering meals for gobbling on November 26.

Aldea

31 West 17th St.; 212-675-7223

Go Portuguese for the holiday with a three-course prix fixe including a foie gras terrine with quince, turkey with chorizo-brioche stuffing and cod with littleneck clam chowder (noon–9 PM; $75).

At Vermilion

480 Lexington Ave.; 212-871-6600

Celebrate the holiday at this Midtowner with an Indian–Latin American six-course prix fixe including dishes like corn and yuca flour bread, black cardamom–smoked turkey breast, white chocolate Goan pudding and more (11:30 AM–10 PM; $45 per person; takeout available for $40 per person).

Aureole

135 W. 42nd St.; 212-319-1660

Charlie Palmer's flagship is offering a three-course prix fixe including slow-roasted prime rib, turkey with a classic tarte Tatin among other selections (1–8 PM; $115 per adult, $55 per child).

Bar Americain

152 W. 52nd St.; 212-265-9700

Bobby Flay's Midtowner has a four-course prix fixe for the holiday with pumpkin soup, maple horseradish–glazed turkey with bacon stuffing, lamb porterhouse chops with cranberry Cabernet sauce and chocolate banana hazelnut crêpes (1–8 PM; $75 per person).

Bar Boulud

1900 Broadway; 212-595-0303

Daniel Boulud's casual bistro gives thanks with a three-course meal that includes a butternut squash soup, a traditional turkey dinner with cornbread stuffing and gratin aux pommes for dessert (noon–9 PM; $55 per person).

Bar Breton

254 Fifth Ave.; 212-213-4999

This Chelsea French is offering a three-course prix fixe that includes turkey with foie gras stuffing, snail polenta with parsley butter and desserts like apple crêpes with vanilla ice cream and orange cheesecake (11:30 AM–10:30 PM; $42 per person).

Blaue Gans

139 Duane St.; 212-571-8880

For an Austrian take on the holiday, head to Kurt Gutenbrunner's TriBeCa restaurant for a three-course meal featuring butternut squash gnocchi, pork Wiener schnitzel with potato cucumber salad and pear strudel (11 AM–midnight; $49 per adult; $35 for a turkey plate with dessert for children).

BLT Market

1430 Sixth Ave.; 212-521-6125

BLT Prime

111 E. 22nd St.; 212-995-8500

BLT Steak

106 E. 57th St.; 212-752-7470

These three outposts of Laurent Tourondel's BLT empire will all be serving a three-course prix fixe featuring roast turkey with all the fixings and hazelnut pumpkin pie (Steak and Prime, 2–9 PM; $68 per person and $34 for children under age 12; Market 1–8 PM; $85 per person).

Brick Lane Curry House

306-308 E. Sixth St.; 212-979-2900

Celebrate Indian-style at this Sixth Street staple, indulging on à la carte holiday fare like turkey seekh kebab for $12, turkey tikka masala for $17 and Bombay yams for $6 (4–11 PM).

Café Boulud

20 E. 76th St.; 212-772-2600

Daniel Boulud's renovated Upper East Side French will offer a menu of fare like braised short ribs, turkey with cornbread stuffing and pumpkin parfait (noon–8 PM; $95 per person).

Casimir

103-105 Ave. B; 212-358-9683

At this Alphabet City French, the food is all-American on Thanksgiving with a three-course meal featuring butternut squash soup, turkey with sweet potato purée and cranberry sauce, and pumpkin pie for dessert (2–10 PM; $19.95 per person; also available à la carte).

Chez Josephine

414 W. 42nd St.; 212-594-1925

This Midtown French is offering a traditional three-course dinner plus petit fours and an amuse-bouche velouté of butternut squash (noon–10 PM; $65 per adult, $35 per child; 212-594-1925).

Commerce

50 Commerce St.; 212-524-2301

This New American West Villager will be offering its à la carte menu along with holiday specials, but if you'd like they'd be happy to whip you up a turkey dinner to go with the standard fixings (noon–9 PM; to-go meal is $55 per person).

Counter

105 First Ave.; 212-982-5870

Instead of the standard turkey, go vegan for the holiday with this East Villager's four-course prix fixe that includes spiced winter pumpkin soup, herb-roasted seitan, mushroom cornbread stuffing, caramelized Brussels sprouts with bread crumbs and more (noon–9 PM; $50 per person, $75 with wine pairings).

Craft

43 E. 19th St.; 212-780-0880

Enjoy turkey à la Tom Colicchio with a holiday feast including a spiced pumpkin soup amuse-bouche and dishes like roasted Nantucket bay scallops with black truffle, a traditional turkey and five sides served family-style (2–8 PM; $115 per person).

Craftsteak

85 10th Ave.; 212-400-6699

Tom Colicchio's Chelsea steakhouse is offering a three-course meal with dishes like duck liver parfait with pumpkin and candied chestnuts (2–8 PM; $115 per person).

Daniel

60 E. 65th St.; 212-288-0033

Daniel Boulud's flagship on the UES will serve a three-course prix fixe featuring sea scallop "rosettes," a Parmesan risotto with white Alba truffles (for a supplemental cost of $50 for a tasting, $90 for an appetizer and $150 for a main course), a duo of turkeys with giblet stuffing and a warm Guanaja chocolate coulant (11:30 AM–7 PM; $155 per adult; $80 per child 12 and under).

David Burke Townhouse

133 E. 61st St.; 212-813-2121

David Burke's Upper East Side flagship is whipping up a three-course holiday prix fixe including butternut squash soup with Belize shrimp as well as pecan pie ravioli and gingerbread-spiced rack of lamb (noon–8:30 PM; $75 per person).

db Bistro Moderne

55 W. 44th St.; 212-391-2400

Daniel Boulud's Theater District bistro and burger haven is offering a three-course prix fixe menu including a traditional turkey dinner (noon–9 PM; $79 per person).

DBGB Kitchen and Bar

299 Bowery; 212-933-5300

Daniel Boulud's Bowery bonanza will dish up an affordable three-course prix fixe (with à la carte options available as well) that includes squash soup with amber lager emulsion, roasted and braised turkey with sausage stuffing and sweet potato purée, cauliflower risotto and a maple pecan sundae (noon–9 PM; $49 per person).

Dovetail

103 W. 77th St.; 212-362-3800

On the Upper West Side this New American will be offering a three-course menu that includes Brussels sprouts with Serrano ham and cauliflower, a Fuji apple strudel and, of course, a slow roasted turkey (2–8 PM; $75 per person).

Emporio

231 Mott St.; 212-966-1234

Head to NoLita for a four-course Italian take on Thanksgiving featuring turkey, natch, but also rigatoni with oxtail ragu and butternut squash risotto (11 PM–2 AM; $45 per person).

Fishtail

135 E. 62nd St.; 212-754-1300

David Burke will be serving a three-course prix fixe of his signature dishes for the holiday, including pretzel-crusted crab cake, roast lobster with "turkey stuffing" and desserts like cheesecake lollipops (1–9 PM; $55 per person).

Five Points

31 Great Jones St.; 212-253-5700

This NoHo standard is offering a traditional three-course holiday meal, turkey and all (2–8 PM; $60 per adult, $32.50 per child 12 and under).

Gilt

455 Madison Ave.; 212-891-8100

The restaurant in the Palace Hotel is offering a lavish four-course spread for the holiday including peekytoe crab with horseradish, pasta with white truffles and braised quail (for a $30 supplement), roasted turkey with the fixings and, for dessert, sticky toffee pudding with black walnut ice cream (2–8 PM; $140 per person).

Gotham Bar & Grill

12 E. 12th St.; 212-620-4020

Alfred Portale is putting the fixe in with a four-courser featuring the standards as well as chicken and foie gras terrine with baby beets; squash risotto with smoked bacon, duck confit, Brussels sprouts and turnips; and pan-roasted branzino with manila clams, baby octopus and saffron rouille (noon–9 PM; $110 per person).

Hundred Acres

38 MacDougal St.; 212-475-7500

Though the menu hasn't been finalized yet, you can be certain that traditional fare will be part of the three-course prix fixe (plus an amuse-bouche) at this SoHo spot (2–8 PM; $60 per adult, $32.50 per child 12 and under).

Inside Park at St. Bart's

109 E. 50th St.; 212-593-3333

Enjoy a family-style three-course meal – or lots of à la carte options – inside St. Bartholomew's church. Expect typical T-day fare including roasted turkey, chestnut stuffing, smashed autumn roots and roasted beans, potato, and polenta (noon–7 PM; $45 per adult, $25 per child).

Kefi

505 Columbus Ave.; 212-873-0200

Go Greek for the holiday with chef Michael Psilakis' three-course prix fixe (served alongside the à la carte menu) that includes turkey avgolemono soup, chestnut manti with brown butter, sage and root vegetables, Greek walnut cake and, of course, turkey with mashed potatoes, mixed veggies and gravy (noon–8 PM; $25.95 per adult, $10.95 for a two-course kids' menu).

Klee Brasserie

200 Ninth Ave.; 212-633-8033

For the holiday this Chelsea European will be offering a three-course prix fixe with a bounty of sides that includes turkey bacon pizza, a maple-laced turkey with cranberry stuffing and a pumpkin pie with caramelized meringue (noon–10 PM; $65 per adult, $25 per child 12 and under).

Levant East

107 Rivington St.; 212-796-8040

The Hotel on Rivington gets into the holiday spirit with a three-course holiday meal including butternut squash soup, turkey with the fixings, apple pie and a complimentary glass of spiked cider (1–8 PM; $35 per person).

Locanda Verde

379 Greenwich St.; 212-925-3797

In addition to the à la carte menu, this TriBeCan hot spot will be serving T-day specials like pumpkin agnolotti and pancetta-wrapped turkey with citrus and sage (2–9 PM).

Maloney & Porcelli

37 E. 50th St.; 212-750-2233

At this Midtown steakhouse the three-course meal will include standards and plenty of meaty fare like prime rib of beef au jus (seatings at 1, 4 and 7 PM; $79 per adult, $49 per child 10 and under).

Marea

240 Central Park S.; 212-582-5100

Michael White's seafood temple on Central Park South will have a four-course holiday menu on hand including butternut sqaush soup with lobster, porcini and lobster butter and, of course, roasted turkey with oyster stuffing (1–8:30 PM; $99 per person, served family-style).

Mesa Grill

102 Fifth Ave.; 212-807-7400

Bobby Flay's original has a three-course dinner for Thanksgiving including oysters and caviar, roasted turkey with sage and a pumpkin tart to finish (2–9 PM; $70 per person).

Metrazur

East Balcony, Grand Central; 212-687-4600

Enjoy the holiday above Grand Central with three courses from Charlie Palmer including a traditional turkey and other selections (noon–8 PM; $59 per adult, $29 per child).

Nice Matin

201 W. 79th St.; 212-873-6423

This UWS bistro will offer regular à la carte service at breakfast and brunch (7 AM–1 PM) and then shift over to a three-course turkey dinner including dishes like asparagus bruschetta with sunny-side up egg, duck magret with Brussels sprouts, crispy fingerling potatoes and a crisp apple tart with cinnamon ice cream (2 PM–9 PM; $39.50 per person, all dishes available à la carte as well).

Oak Room

10 Central Park S.; 212-758-7777

The Plaza landmark's entry is a three-course prix fixe that includes lobster and sweet corn bisque, crispy chicken and dumplings, Dover sole, turkey breast with apricot-pistachio stuffing and sausage cornbread, and a confit turkey paella (11 AM–9:30 PM; $95 per person).

Park Avenue Autumn

100 E. 63rd St.; 212-644-1900

For the holiday this Upper East sider has a three-course menu on tap featuring the likes of traditional turkey plus butternut squash soup with lobster crouton and venison chop with pomegranate and pumpkin seeds (11:30 AM–9 PM; $79 per adult, $49 per child under 10).

Patroon

160 E. 46th St.; 212-883-7373

Enjoy the holiday with a family-style feast from chef Bill Peet featuring fare like beluga lentil soup and roasted sliced Châteaubriand with fingerling potatoes (2–6 PM; $85 per adult, $40 per child).

Post House

28 E. 63rd St.; 212-935-2888

In the East 60s this steakhouse has a three-course T-day spread with turkey, stuffing, acorn squash, sweet potato mash and cranberry relish (1–8 PM; $79 per adult, $49 per child 10 and under).

Quality Meats

57 W. 58th St.; 212-371-7777

This Midtowner will be open for the holiday with its regular à la carte menu as well as a turkey dinner special (price TBD; 3–8 PM).

Rock Center Café

20 W. 50th St.; 212-332-7620

Enjoy a three-course holiday menu in the heart of Rockefeller Center with options like lobster bisque, crab and risotto cake with watercress salad, cider-brined pork chops and turkey with the fixings (11 AM–10:30 PM; $59 per person).

Savoy

70 Prince St.; 212-219-8570

Peter Hoffman's SoHo classic will be offering a four-course T-day feast with turkey, venison, striped bass and, weather permitting, a roaring fire (2:30–8 PM; $85 per person).

The Sea Grill

19 W. 49th St.; 212-332-7610

Enjoy a sea harvest at this Rock Center fin house with a three-course holiday meal including sea scallops with sweet potato and truffle leek fondue, chowder, jumbo lump crab cakes with mustard and pea sprouts and, natch, turkey with all the fixings (1–8 PM; $78 per adult; $35 per child under 12).

SHO Shaun Hergatt

40 Broad St., 2nd fl.; 212-809-3993

Hergatt is offering a classic Thankgiving dinner with butternut squash soup, turkey and a butterscotch parfait with candied Honeycrisp apple at his Financial District French (noon–8 PM; $65 per person).

Smith & Wollensky

797 Third Ave.; 212-753-1530

In addition to its regular à la carte menu, this East Side steakhouse will be offering three seatings for its three-course turkey dinner with all the fixings (seatings at 2, 4 and 7 PM; $79 per adult, $49 per child 10 and under).

Trattoria Cinque

363 Greenwich St.; 212-965-0555

This TriBeCa newcomer lives up to its name with a five-course feast for $55 featuring turkey, of course, as well as a seared codfish fillet and eggplant Parmesan (noon–9 PM; $55 per adult, $22 per child five–12; take-out options available).

Virgil's

152 W. 44th St.; 212-921-9494

This holiday, why not get your turkey from the barbecue masters? Served either family-style or individually, the menu at this Midtown mainstay includes crawfish and duck gumbo, a smoked turkey with giblet gravy, Creole green beans and buttermilk biscuits (11:30 AM–midnight; $195 for a family of eight–10 or $26.95 per individual).

Wallsé

344 W. 11th St.; 212-352-2300

Kurt Gutenbrunner offers a three-course prix fixe at his West Village Austrian featuring venison goulash with Brussels sprouts, bacon and quark spaetzle and apple strudel with toasted walnut ice cream (11 AM–9 PM; $75 per person).

Gettin' Tipsy With the Parson

BuzzEditor — Tue, 10 Nov 2009 11:50:00 GMT

Tipsy Parson

The Little Giant team comes to Chelsea via Tipsy Parson, an open-all-day newcomer that knows its way around a deep fryer, offering a Southern-accented American comfort-food menu (it’s named after a booze-soaked sponge cake popular in the South); trompe l’oeil wallpaper and vintage knickknacks supply the decor, but whether you’re seated in the front bar area or rear dining room, brace yourself for loud, lively carryings-on.

156 Ninth Ave.; 212-620-4545

Tipsy Parson

The Breslin Has Landed

BuzzEditor — Tue, 10 Nov 2009 11:50:00 GMT

Chelsea’s hip Ace Hotel is home to The Breslin, the much-anticipated new arrival from Ken Friedman and April Bloomfield (the Spotted Pig) plying a meat centric British menu; the funky-but-chic setting has rustic leanings – unfinished plank floors, a peeling ceiling – jazzed up with ceramic taxidermy, an open kitchen and an upstairs mezzanine with VIP room written all over it; currently soft-opened for breakfast and lunch (dinner service is still in the works), it eschews reservations in favor of a first-come, first-served approach.

16 W. 29th St.; 212-679-1939

Readying Recette

BuzzEditor — Tue, 10 Nov 2009 10:00:00 GMT

Jesse Schenker

Photo: courtesy of Recette

Last night the Buzz went to a tasting preview of the forthcoming new contemporary American restaurant Recette ("recipe" in French), expected to open in Greenwich Village in mid-December. Originally a private dining concept in East Harlem, the concept (which comes from current chef/co-owner Jesse Schenker and pastry chef Christina Lee, formerly of Gordon Ramsay and Per Se, respectively) is moving to a cozy, 50-seat space complete with an open kitchen and small bar area accommodating eight (run by wine director Yun Ko). With options broken down into "snacks" and "plates," Schenker hopes to create affordable, shareable, but refined fare: for its winter menu, expect dishes such as duck carpaccio with chicken liver mousse, apple and thyme; scallop coconut saffron stew with mussels, celery root and basil; and desserts like deconstructed s’mores with graham cracker ice cream, chocolate wafer, toasted marshmallow and "hot" chocolate sauce with a hint of cayenne. As for the price point, Schenker hopes to keep everything below $20–25 (328 W. 12th St.; 212-414-3000).

Zagat To Go, Now On Android

BuzzEditor — Mon, 09 Nov 2009 16:28:00 GMT

Finally, something that both the iPhone and the Droid does: Zagat To Go, our popular smartphone application for finding ratings and reviews of over 40,000 restaurants, hotels, nightlife and shopping worldwide, has come to Google's Android phone OS. And not only can you search for your favorite spots, the home-screen widget will offer you a randomly selected nearby restaurant for you to try. To get the app, which costs just $9.99, point your finger to the Android Marketplace.

15-Wine Salute at SD26

BuzzEditor — Mon, 09 Nov 2009 15:43:00 GMT

SD26

Photo: Dave Beeman

To celebrate Italian Wine Week, the recently reborn San Domenico, SD26, is offering an elaborate seven-course wine dinner, featuring tastings of 15 historical wines. The November 14 event will be hosted by wine scholar Stefano Milioni. To see the full menu, click past the jump (7 PM; $250 per person; 212-265-5959).

Upon Arrival Served Butler Style

Spinosini, Pecorino Cheese & Black Pepper

Veal with Tuna Sauce on Crispy focaccia

Tuna Tartare on Toast

Chick Pea Fritters with Peperonata

Grana Chips Honey & walnuts

Est! Est!! Est!!! Doc, Falesco

Vernaccia di San Gimignano Docg Vinea Doni, Casale Falchini

Hiramasa Cured in Citrus on Black Squid Ink Oil, Chervil and Radish Salad

Orvieto Classico Superiore Doc Calcaia, Barberani

Verdicchio dei Castelli di Jesi Classico Doc Plenio Riserva, Umani Ronchi

Goose Liver with Tropea Onion Purée and Balsamic Vinegar
Marsala Vergine Doc Baglio Florio

Ravioli del Plin with Butter and Sage
Refosco Colli Orientali del Friuli Doc, La Tunella
Falerno del Massico Doc, Villa Matilde

Golden Seared Scallops with Veal Jus and Parsley
Chianti Classico Docg II Grigio, San Felice
Cirò Doc Gravello, Librandi

Venison Saddle with a Wild Mushroom Ragu
Barolo Docg “Ginestra”, Paolo Conterno
Sassella, Valtellina Superiore Docg “Le Tense”, Nino Negri

Castelmagno with Cugna
Brunello di Montalcino Docg, Castello Romitorio
Bolgheri Doc Superiore, Argentiera

Extra Bitter Chocolate and Almond Cake
Moscadello di Montalcino Passito Docg Florus, Banfi
Albana di Romagna Passito Docg Colle del Re, Umberto Cesari