New York City

Outtake of the Week

2009-11-06T22:51:00Z

It was good, but not nearly as good as the employees kept telling me.

Cabrito Gets Your Goat

2009-11-06T19:58:00Z

Cabrito

Photo: Evan Miller

If you like goat, and we mean really really like goat, you’ll want to check out Cabrito’s new all-you-can-eat goat deal, happening every Monday through the end of 2009. For $39, diners get unlimited portions of the restaurant's namesake dish, plus chips and salsa, rice and beans, churros for dessert, and a pint of Dos Equis or a glass of house red or white wine (whole table must order; parties of 6 or more must reserve in advance; 212-929-5050).

Caring Cooks

2009-11-06T19:31:00Z

Monday, November 9, kicks off National Cooks Who Care week with a talk and demo by Catherine Cassidy, editor-in-chief of Taste of Home, at 92YTribeca (200 Hudson Street). The talk will focus on people who use their culinary skills to feed communities or raise money for a cause. There will also be a food drive at the event, so participants are encouraged to bring nonperishable packaged foods for donation to the Food Bank of New York City ($16; noon; click here to purchase tickets).

– Kathleen Squires

Saying Happy Birthday in Esperanto

2009-11-06T17:53:00Z

Esperanto

Photo: courtesy of the restaurant

East Village Neuvo Latino Esperanto turns 10 on Tuesday, November 10, and to celebrate, it will be overflowing with freebies, starting with gratis feijoada, the Brazilian national dish. There will also be complimentary caipirinhas from 8–10 PM and a T-shirt giveaway. If that wasn’t enough, the Brazilian airline TAM will raffle off two round-trip tickets to Rio. Live music, dancing and a DJ add to the festivities all night long (7 PM–2 AM; email esperantoRVSP@gmail.com to reserve).

– Kathleen Squires

Dining News Elsewhere: Obesity and Cancer, Bacon-Wrapped Matzoh Balls

2009-11-06T16:57:00Z

– A baguette dropped by a bird stopped the Large Hadron Collider. [Times]
– Linking obesity and cancer. [MSNBC]
– Scripps (which owns the Food Network) sets its sights on the Travel Channel. [EMD]

– Jamie Oliver, upholder of justice. [Telegraph]
– How wine became a "fast food." [Daily Beast]
– Daniel Boulud sets his sights on London. [Bloomberg]
– LA's Orso prepares for a final bow. [NYT]
– A long chat with Gordon Ramsay. [Telegraph]
– Not kosher: Ilan Hall's bacon-wrapped matzoh balls. [Jewish Journal]
– 7-Eleven gets ready to roll out its own wine. [MSNBC]
– Why Guinness can taste different in Ireland (and elsewhere). [Accidental Hedonist]
– Will laser etchings replace fruit and vegetable stickers? [Gizmodo]
– Portion sizes, then and now. [DivineCaroline]
– How exactly does Jell-O work? [BG]
– Meat, the fabric. [EMD]
– Cookie monster cupcakes love cookies. [Leila Cohan]

Celeb Chefs Cover the Market

2009-11-05T19:27:00Z

DBGB

Photo: B. Milne

Though fine dining may have cooled off a little as a result of the past year’s economic turmoil, celeb chefs remain as popular as ever. And, fortunately, many of them have opened more casual concepts, allowing diners with tighter budgets to get a taste of their culinary vision. But how do these budget-minded sibs stack up against their high-end counterparts? Read up, and then add your own votes and opinions.

Daniel Boulud

One of New York's top toques, Daniel Boulud has racked up a string of successful restaurants, from his eponymous flagship to his recent affordable Bowery hit.

Daniel

60 E. 65th St.
(bet. Madison & Park Aves.)
Manhattan, NY 10065
212-288-0033; reserve online

Food	Decor	Service	Cost
28	28	28	$137

“Well deserving of its top ratings year after year”, Daniel Boulud’s UES New French “phenomenon” has many who consider it “the best in NYC” for “elegant”, “jackets-required” dining; everything here is “memorable”, from the “amazingly creative and varied” cuisine and “extraordinary” wine list to the “polished, cordial” service and “new and improved” “luxe” decor – and even the bill; N.B. it’s prix fixe–only, though you can order à la carte in the “less-formal” lounge.

Key to Zagat Ratings

DBGB Kitchen and Bar

299 Bowery
(bet. 1st & Houston Sts.)
Manhattan, NY 10003
212-933-5300; reserve online

Food	Decor	Service	Cost
23	22	22	$46

Daniel Boulud hits the Bowery with his most “casual” venture yet, bearing a moniker that references the street’s legendary punk music hall and dishing up “fantastic” rustic French fare that’s a mix of housemade charcuterie, craft beers and “comfort” items like burgers; centered around a huge “open kitchen”, its “loud, bustling”, “industrial” space features kitchenware for decor, another nod to the neighborhood.

Craft

Photo: Noah Kalina

Tom Colicchio

On Top Chef, Tom Colicchio has judged everything from recreations of dishes from Le Bernardin to post-club snack food, and his New York restaurants represent the same diversity, from his New American home base to his franchised sandwich spot.

Craft

43 E. 19th St.
(bet. B'way & Park Ave. S.)
Manhattan, NY 10003
212-780-0880; reserve online

Food	Decor	Service	Cost
25	24	24	$80

Tom (Top Chef) Colicchio’s home base is this “cool” Flatiron New American “flagship”, where you “mix and match” from a menu of “simple” but “divine dishes” whose “high-quality” ingredients “are allowed to shine” through; the “sleek, modern setting” and “perfectly paced” service contribute to the “magical” experience that our expert panel says justifies those “eye-popping prices.”

Key to Zagat Ratings

'wichcraft

multiple locations

Food	Decor	Service	Cost
20	11	14	$16

“Tom Colicchio’s wizardry” lies behind this “crafty” local chain that conjures up “upper-crust sandwiches” made from “inventive combos” of “fresh” ingredients; despite “long” prime-time lines and “hefty price tags”, legions of lunchers are “under their spell.”

Key to Zagat Ratings

Per Se

Photo: courtesy of the restaurant

Thomas Keller

One of the top toques in the nation, Thomas Keller's two-fer in the Time Warner Center manages to offer a little bit of gourmet for everyone, whether you've got an expense account or not.

Per Se

10 Columbus Circle, 4th fl.
(60th St. at B'way)
Manhattan, NY 10019
212-823-9335; reserve online

Food	Decor	Service	Cost
28	28	28	$303

Apart from the $275 prix fixe dinner cost, this Time Warner Center aerie overlooking Columbus Circle is deemed “perfect in every way”, with the ambiance, French–New American food and (No. 1–rated) service all “sublime”; even if you need a “Centurion card” and at least three hours to enjoy the meal, fans believe that Thomas Keller’s “edible art” is simply “the best in America” – unless his French Laundry does it better; N.B. à la carte small plates are now available in the salon area.

Key to Zagat Ratings

Bouchon Bakery

10 Columbus Circle, 3rd fl.
(60th St. at B'way)
Manhattan, NY 10019
212-823-9366

Food	Decor	Service	Cost
23	15	18	$29

Thomas Keller’s cafe/patisserie in the Time Warner Center dishes up “dreamy” shopping breaks with its New American sandwiches, salads and “decadent” desserts; the “middle-of-the-mall” setting and just-“serviceable” staff don’t make it any less of a “gourmet” experience.

Key to Zagat Ratings

Shake Shack Flies South

2009-11-05T18:36:00Z

Hear that? That's the sound of a squeal of joy coming from Florida. Why? Because Danny Meyer's New York institution Shake Shack has set its sights on Miami for its first operation outside of New York. Opening sometime in spring/summer 2010, the new Shack will be located in a new development at 11 11 Lincoln Road on Lenox Avenue. The only real question is, will Miami flip for the same Shackburgers, concretes and long lines that New Yorkers have grown to love so much?

Weekend Menu: Food Fest and Fall Mixology

2009-11-05T17:37:00Z

Giano

Photo: courtesy of the restaurant

Baseball season's over – so what are you going to do this weekend? Eat and drink, of course!

Friday–Sunday, November 6–8: Three days of wine seminars, celeb chefs, cooking demos and tastings make up Cook. Eat. Drink. Live. at The Tunnel/La Venue (608 W. 28th St; For tickets and a full schedule of events click here).

Friday, November 6: Taste the essence of elderflower at Union Square Wine’s St. Germain Sessions, where city mixologists create cocktails with St. Germain liqueur. Participants walk away with recipes and a gift bag ($10; 6–8 PM).

Saturday, November 7: Savoy and Back Forty’s Michael Cecconi leads a cocktail class (at the latter) where he'll demonstrate the skills behind muddling, shaking and measuring for the perfect drink. Guests will learn how to use seasonal ingredients, such as squash, beets, and grapes in their mixes, before sitting down for a farm-table feast, complete with cocktail pairings (4 PM class; 6–8:30 feast; $130 per person; call 212-388-1990 to reserve).

Sunday, November 8: Starting this weekend, every Sunday throughout winter, Giano serves up a risotto special: choice of one of two risottos of the night, plus a glass of red wine, for $19 (212-673-7200).

Jason Zukas Takes Charge of Charles

2009-11-04T22:46:00Z

Charles chef Jason Zukas

Photo: courtesy of the restaurant

Before taking over as executive chef at Charles in the West Village, Queens native and Chopped victor Jason Zukas honed his culinary craft at restaurants including Blue Water Gril, La Bottega, Ouest and Shutter Island's Sunset Beach. On November 8 at Charles, exclusively for Zagat Presents, Zukas will host a special three-course dinner focused on fall flavors of the Mediterranean.

Zagat Buzz: You have a Mediterranean background. How do you take advantage of that in your cooking?

Jason Zukas: My mother is Sicilian and her family were fishermen, so growing up I was always exposed to Mediterranean dishes and flavors. Being familiar with those ingredients allows me to exercise my creativity.

Zagat Buzz: For the Zagat Presents event, what is your overall inspiration for the menu? Any standout dishes?

JZ: I didn't want to over-complicate things, so I decided to use only the best ingredients that will perfectly complement the wine pairings for that evening. I’m keeping the menu clean but with bold flavors. I'm looking forward to my short rib ravioli with porcini! It’s a dish I really enjoy making because there are lots of flavors to work with.

ZB: You trained with Tom Valenti at Ouest and John DeLucie at La Bottega. What are the biggest lessons you learned from them?

JZ: The biggest lesson I have learned from Tom Valenti was how to use bold, deep flavors and how to cook with lots of love and passion. From working with John DeLucie, where we were doing light Italian food, I learned that when using light, clean flavors coupled with the highest quality ingredients, dishes speak for themselves. My style can best be described as a combination of both of those lessons.

ZB: There are plenty of seafood options on the autumn menu. What do you like best about cooking with seafood? What fall flavor combinations work best with it?

JZ: What I like best about cooking with seafood is its versatility – there are so many different and great dishes you can make with it. You can keep it as light as you'd like, or bolster up the accompaniments to make the dish more seasonal and warming. For this menu, we’re using seasonal apples in the scallop dish.

ZB: You’re self-taught. How do you think this shaped you as a chef and where you are today?

JZ: Going to school was never an option for me, so I had to work hard to be where I am today. My practical experience taught me more than any school could, as I knew that I had to learn from every single experience in order to make it in this competitive industry. Learning on the job really taught me to be humble in the kitchen and in life and not take anything for granted.

The three-course dinner, including wine pairings and welcome glass of champagne costs $95; two seatings, 6:30 and 8:30 PM; to reserve e-mail reservations@restaurantcharles.com, or call 212-206-1208 and reference “Zagat Presents.”

– Aynsley Karps

Meet Tim Zagat at Saks

2009-11-04T21:20:00Z

On Thursday, November 5, meet Tim Zagat (along with designer Michael Aram, MacKenzie-Childs creative director Rebecca Proctor and Sweet Bliss creator Ilene Shane) at Saks Fifth Avenue's annual "Home Is Where the Art Is" event, held in the Home Decor department on the eighth floor. Tim will signing copies of our 2010 NYC Restaurants guide, and there will also be a slew of sweets to sample and special gifts for anyone who makes a purchase. Best of all, 5% of sales from the event will go to St. Jude Children's Research Hospital (event, 4–8 PM; book signing at 6:30 PM; 611 Fifth Ave., eighth floor).

Piccola Picks Itself Back Up

2009-11-04T19:41:00Z

Piccola Cucina

Photo: Michael Tulipan

Teeny-tiny SoHo Italian Piccola Cucina reopens today after a hiatus, and to celebrate they're uncorking the bubbly. From now until Sunday, November 8, the restaurant will be offering all of its diners at lunch and dinner a comp glass of Prosecco. Oh, and they've got a new fall menu, too, after the jump (212-625-3200).

ANTIPASTI
Fish carpaccio (market fish)
15
Marinated fish (market fish)
14
Swordfish rolls with bufala mozzarella and tomatoes
13
Grilled calamari with garlic bruschetta filling
12
Grilled octopus with potato cream
12
Beef tartar with artichokes, shaved parmigiano and cream of mozzarella
14
Prosciutto crudo and pears
10
Caprese salad
12

PRIMI
Braised beef agnolotti with natural jus
14
Paccheri carbonara style with amatriciana sauce
12
Potato gnocchi with bitter greens, langoustine scampi and tomato confit
15
Tagliolini with artichokes and sea urchin
15
Champagne risotto with oysters and a touch of porcini mushroom sauce
18
Porcini mushroom risotto
16
Maccheroni with mozzarella and eggplant in a tomato basil sauce
12
Soup of the day with bruschetta and crispy guanciale
12

SECONDI
Grilled lamb with wild herbs and Sicilian caponata
24
Cornish hen with grilled mushrooms and natural jus
23
Hamburger with french fries, onions, tomato and tartar sauce
14
Mediterranean style swordfish with clams and mussels
23
Fried seafood with grilled vegetables
24
Grilled seafood with Catalane salad
25

DESSERT

Tiramisu with lady fingers and fresh berries
7
Crème brulee with raspberries in a strawberry sauce
7
Panna cotta with bellini sauce and fresh berries
6
Chocolate half moon with crispy cookie and fruit sauce
9
Sicilian cannoli wth ricotta cheese and candied fruit
9

Chef Philip Guardione

Spice Up the Night

2009-11-04T19:19:00Z

Some of Spice Markets new dishes

Photo: courtesy of the restaurant

Jean-Georges Vongerichten’s Spice Market has added a new late-night menu exclusive to its clubby subterranean lounge on Thursdays. Light bites like spicy Thai fried chicken wings ($9) and spring rolls ($9.50) go along with trendy sips such as the yuzu lemon drop ($13). A DJ spins tunes while service lingers until 2 AM. And what late-night scene is complete without celebrity loiterers? Recently spotted burning the midnight oil: Liv Tyler with mom Bebe Buell and Keith Richards’ daughter Alexandra (212-675-2322).

–Kathleen Squires

Toasting With Boulud at Daniel

2009-11-04T17:49:00Z

Daniel Boulud

Photo: Medilek March

Tonight chef Daniel Boulud hosts a wine dinner featuring his favorite Burgundies at his flagship Daniel. Winemakers Pierre-Yves Colin will present whites; David Duband will uncork his reds; and Olivier Leriche will share his Domaine de L’Arlot reds before the grand finale pouring of Grand Cru vintages from magnums. All accompany signature dishes, such as foie gras–stuffed Scottish grouse, from the celeb chef’s kitchen (6:30 PM; $295 per person; call 212-933-5261 or email Aliamani@danielnyc.com to reserve).

–Kathleen Squires

Martignetti Brothers Back With Brinkley's

2009-11-04T16:10:00Z

The brothers behind Little Italy’s erstwhile Bar Martignetti have recast the space as Brinkley's, an attractive take on a neighborhood watering hole, where flattering lighting and a proven location should draw a similar preppy population as its predecessor; there are NY beers on tap and gently priced, locally sourced gastropub bites to go with – from hot dogs and seasonal pickles to monkfish fritters with mushy peas – but it’s really more about the scene here.

406 Broome St.; 212-680-5600

Dining News Elsewhere: An Illy Invasion, Iron Chef in the White House

2009-11-04T15:09:00Z

– Illy is making inroads into U.S. coffee shops. [WSJ]
– Gordon Ramsay is planning to bring the popular MasterChef to the U.S. [THR]
– Sam Kass: assistant White House chef, policy wonk. [NYT]

– Related: Iron Chef America heads to the White House. [NYT]
– After 17 years, Jean-Georges is shutting down Vong. Though maybe not for long? [Eater]
– Learning to compost in Chicago's public schools. [Chicago Tribune]
– More on the affect of calorie counts on menus. [NYT]
– The Kogi Truck folks in LA have their own custom car now. [Mouthing Off]
– Kids menus should grow up. [BG]
– What does your beer choice say about you? [AdAge]
– Yellow Tail isn't the only Aussie wine, y'know. [WSJ]
– One 225,000-ton ship, more than 24 dining options. [EMD]
– Grant Achatz stands sternly in front of an airplane. [GS:C]
– Is it a steak house or a gay bar? [SteakHouseorGayBar]

New York City

Outtake of the Week

Cabrito Gets Your Goat

Cabrito

Photo: Evan Miller

Caring Cooks

– Kathleen Squires

Saying Happy Birthday in Esperanto

Esperanto

Photo: courtesy of the restaurant

– Kathleen Squires

Dining News Elsewhere: Obesity and Cancer, Bacon-Wrapped Matzoh Balls

Celeb Chefs Cover the Market

DBGB

Photo: B. Milne

Daniel Boulud

Daniel

60 E. 65th St. (bet. Madison & Park Aves.) Manhattan, NY 10065 212-288-0033; reserve online

DBGB Kitchen and Bar

299 Bowery (bet. 1st & Houston Sts.) Manhattan, NY 10003 212-933-5300; reserve online

Craft

Photo: Noah Kalina

Tom Colicchio

Craft

43 E. 19th St. (bet. B'way & Park Ave. S.) Manhattan, NY 10003 212-780-0880; reserve online

'wichcraft

multiple locations

Per Se

Photo: courtesy of the restaurant

Thomas Keller

Per Se

10 Columbus Circle, 4th fl. (60th St. at B'way) Manhattan, NY 10019 212-823-9335; reserve online

Bouchon Bakery

10 Columbus Circle, 3rd fl. (60th St. at B'way) Manhattan, NY 10019 212-823-9366

Shake Shack Flies South

Weekend Menu: Food Fest and Fall Mixology

Giano

Photo: courtesy of the restaurant

Jason Zukas Takes Charge of Charles

Charles chef Jason Zukas

Photo: courtesy of the restaurant

– Aynsley Karps

Meet Tim Zagat at Saks

Piccola Picks Itself Back Up

Piccola Cucina

Photo: Michael Tulipan

Spice Up the Night

Some of Spice Markets new dishes

Photo: courtesy of the restaurant

–Kathleen Squires

Toasting With Boulud at Daniel

Daniel Boulud

Photo: Medilek March

–Kathleen Squires

Martignetti Brothers Back With Brinkley's

Dining News Elsewhere: An Illy Invasion, Iron Chef in the White House

60 E. 65th St.
(bet. Madison & Park Aves.)
Manhattan, NY 10065
212-288-0033; reserve online

299 Bowery
(bet. 1st & Houston Sts.)
Manhattan, NY 10003
212-933-5300; reserve online

43 E. 19th St.
(bet. B'way & Park Ave. S.)
Manhattan, NY 10003
212-780-0880; reserve online

10 Columbus Circle, 4th fl.
(60th St. at B'way)
Manhattan, NY 10019
212-823-9335; reserve online

10 Columbus Circle, 3rd fl.
(60th St. at B'way)
Manhattan, NY 10019
212-823-9366