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New York City

  • Outtake of the Week

    It was good, but not nearly as good as the employees kept telling me.
  • Cabrito Gets Your Goat

    Cabrito
    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

    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

    Esperanto
    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

    • – 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

    Restaurant Name
    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.

    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
    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.”
    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.”
    Per Se
    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.

    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.
  • Shake Shack Flies South

    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

    Giano
    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

    Jason Zukas
    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

    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

    Restaurant Name
    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

    Spice Market
    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

    Boulud
    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

    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

    • – 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]
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