THE CLASSICS REBORN!
Tuesday, March 25, 2008
In honor of new executive chef Craig Hopson (ex Picholine) joining the family, the cozy candlelit restaurant went back to its roots with a five-course "Classics Reborn" tasting menu serving up beef Wellington and chocolate soufflé. Of course classic cocktails, such as the '75, were also offered to keep the meal authentic.
SCOTCH SCHOOL AT SCHOOLBRED'S
Thursday, March 20, 2008
Legendary Broadway costume designer William Ivey Long invited scotch lovers into his new Scottish inspired public house for a special tasting of selected premium scotches and bourbons. Chef Rob Ziser served canapés, like his chorizo pigs in a blanket, while ambassadors from well-known distilleries were present to educate.
MORE SEATING, MORE CEVICHE!
Thursday, March 13, 2008
To help the ceviche specialist break in their new space, which doubles their capacity for all ceviche enthusiasts, chef Todd Mitgang served up a special five-course ceviche tasting menu and was on hand to talk ceviche. An additional wine pairing was available for those wanting to go the full Crave mile.
EAT LOCAL, DRINK LOCAL,
BE A LOCAVORE
Sunday, Feb 24, 2008
Galen Zamarra of Mas (farmhouse) served up a delicious four-course locavore menu. Each course featured dishes highlighting produce from Upstate New York, Long Island, Vermont and Pennsylvania. A wine pairing, featuring New York State wines, was available for those wanting to both eat and drink locally.
BOULUD WELCOMES TOP NEW CHEF
Tuesday, Feb 19, 2008
New Chef Gavin Kaysen wowed the diners at Café Boulud with a special menu to show off some of his new dishes. A competitor on the Food Network's The Next Iron Chef, Kaysen served up kampachi sashimi, a pork and black truffle sausage on a buttermilk biscuit and a delicate braised short rib.
SAKE AND PALM TREES IN FEBRUARY
Tuesday, Feb 12, 2008 at 7PM
Many braved the thick snow to sip and learn about sake as the Japanese-Brazilian fusion hosted a combo sake tasting and omakase menu dinner. The resident sake sommelier was on hand to talk about each fine rice wine as it came out with its paired dish. The mouthwatering menu included braised pork belly that was paired with an aged sake, and yellowtail sashimi paired with a younger floral sake.
THE COMPASS POINTS TO THE UWS
Wednesday, Dec 19, 2007
The much anticipated American restaurant hosted a special premiere dinner for Zagat members in its recently opened aerie in an Upper West Side townhouse. Chef John Fraser (ex Compass) prepared a globally accented three-course prix fixe menu emphasizing local ingredients. For each course there were three options for plates and a wine pairing, plus champagne or sherry and a canapé to start.
CHAMPAGNE & ... KEBABS
Tuesday, Dec 11, 2007
The upscale Gramercy Lebanese from chef Philippe Massoud (ex DC's Neyla) hosted a special dinner for Zagat members in its sleek space featuring a dramatically cavernous, wood-lined main dining room. Guests enjoyed a glass of champagne and assorted meze to start, followed by a glass of red or white Lebanese wine and a sampling of kebabs. The meal was finished with a dessert, a glass of wine and coffee.
MUDDLERS, COCKTAILS AND
LONG POURS
Thursday, Dec 4, 2007
New Downtown late-night food spot The Smith offered Zagat members free signature cocktails. Featuring vintage wall coverings subway tile floors and lots of reclaimed barn wood,this casual, neighborhood haunt served up everything from burgers to "almost burnt" mac 'n' cheese to lamb schnitzel and roasted cod. The cocktails, muddlers and long pours were mixed at the 40-ft. zinc bar using fresh herbs and juices.