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Thursday, September 26, 2002
The Mark
6 pm to 8 pm
$35
Amy Goldman is on a mission to save the heirloom melon. She grows about 100 varieties of ancient gourd in her garden in Rhinebeck, NY, and with her new book, Melons for the Passionate Grower, she's spreading the word about these long-forgoten delicacies, and their seed. Join us for a tasting of the snake melon, Queen Anne's pocket melon, and Prescott Fond Blanc as well as Bouvet Brut Champagne, Taittinger Cuvee Prestige Rose, Michele Chiarlo Nivole Moscato. Members of the AIWF will leave with a complimentary copy of Amy Goldman' book, "Melons for the Passionate Grower."
went to Lupa again, triple pasta pre 7:00 movie dinner at the bar, awesome again
I guess there really was attitude at Smith.
Bad attitude.
The Post dishes the demise.
(Clipped as a comment, to avoid transient, ad-heavy site.)
from NYMag (sounds good)
Fresh
When Eric Tevrow lured Martin Burge from the chef de cuisine post at Gotham Bar & Grill to sign on at Fresh, his elegant new seafood restaurant, Tevrow sweetened the deal with something even better than prime Tribeca real estate: first dibs on the daily Eastern-seaboard catch, courtesy of Early Morning Seafood, Tevrow's wholesale purveyor to star chefs like Alain Ducasse and Gray Kunz. Burge makes the most of his inside sources with rillettes of gaspy cod and finnan haddie, Ipswich fried clams, "Kobe beef" of bluefin toro, and an array of whimsically named "prime cuts," like baby-back halibut ribs steamed in kelp. Fellow Gotham alum Joseph Murphy dishes up seasonal desserts like wild-strawberry shortcake and warm blueberry financier.
105 Reade Street
212-406-1900
Cuisine: Seafood
Going to Union Sq Cafe for the first time in at least 8 years was like coming home for dinner,
they we so friendly, great wines to drink, free couses were greatly apreciatted and injoyed.....
"Such skirmishes are not confined to Lupa. Chefs on both coasts are spending more time in their wine cellars, where climates are perfect for slowly aging salted pig, cow, duck and goose. Wine stewards are chagrined. At AZ, they brush up against Patricia Yeo's black peppercorn beef salami; at Home, it's ginger and pepper salami; at Savoy, pancetta."
some very tasty dishes were served at Rose Water in Park Slope, fresh seasonal stuff!!....went for a 22 mile bike ride that had a weak meal at Lundy's in the middle but we could sit outdoors and watch our bikes, we wanted to eat at Clements 1612 Sheepshead Bay Rd but we had nowhere to park our bikes...
part of an email from a friend....."(just returned from Cuba
last Friday where I participated in Havana's first ever wine forum - was even invited to Partagas factory for cocktails, and hung out with Camillo Guevara, Ché's son, who flipped over our Tavel rosé!)"
i really have not eaten great BBQ, even that place that was in LICity years ago was just OK to me (they have reopened in Queens somewhere and i tasted it a couple WEAKends ago, still nothing special IMHO), so i have allways felt that its not all its craked up to be....not anymore...if you happen to be passing Cockeysville, MD stop in at Andy Nelson's for pulled pork and the Corner Stable for ribs!!!!!!!!
we went to South Beach and i didnt understand why it was so hard to get a hotel....when we arrived we landed into day 2 of Hip-Hop Weekend, 350,000 people parting all over South Beach....we planned to eat as cheap as possible but did try out two very good spots Wish and Nemo's...people spoke highly of Escopazzo (mama's still making the pasta), Nobu, Pecul, Grillfish, and Pacific Time but we didnt try...one nice lunch spot is Spris....
this is my pals, taken from NY Mag web mail...will be in next issue...
The Basil
Six years ago, Supoj Pornpitaksuk and chef Lek Suntatkolkarn opened Holy Basil in an East Village alcove above Telephone Bar & Grill. After those humble beginnings, they branched out first to the West Village with Little Basil, and then most recently and ambitiously to elegant new premises in Chelsea. At The Basil, Suntatkolkarn (pictured) justifies higher prices with intricate presentations of such inventive East-West hybrids as a Waldorf-like pomelo salad with coconut-peanut dressing, and a porterhouse steak with sautéed morning glory and galangal-tamarind sauce (entrées, $16 to $25). Equally impressive is the wine list, compiled by regular customer Mark Moody, a civil litigator and freelance wine writer whose inspired selection of food-friendly bottles at infinitesimal markups is just the thing to wean spicy-food fans off Singha.
206 West 23rd Street
212-242-1014
im proxying for john s. on this question. hes leaving for three weeks in europe on sunday. any restaurant selections for this itinerary? he thanks you in advance.
"Can you forward that I will be in Venice, Sienna, Florence, Random parts of Tuscany, Monaco, and London."
had some fab mussels at Le Zinc but had trouble finding anything fun to drink (but i am sure the wine list is "good")...Ubol's Kitchen had some great dishes but a couple were off, not sure if the new chef is as good as last or just getting going....another yummy meal at Al Di La, this is one of my favorite spots....a pasta at lunch at Felidia that melted in the mouth (swiss chard ravioli with a light creamy pesto sauce)...we finally made it to 5* Punjab, and we had a fine meal, people complain its inconsistant but our first try was good, clean...
alias review in the nyt.
anyone know anyone who knows anything about anywhere to eat in berlin? going for a week and don't eat sausages...
From NY Mag: Cold Comfort
The Brooklyn Ice Cream Factory opened last fall with a streamlined assortment of classic, all-natural flavors, a spectacular location in a twenties fireboat house on the Brooklyn waterfront, and the financial backing of the River Café next door, where, unbeknownst to many, pastry chef Ellen Sternau concocts all the factory's toppings and syrups. The only thing missing, until recently, was hot fudge, a glaring omission for certain sundae enthusiasts. "It's one of the hardest things to get right," says perfectionist ice-cream maker Mark Thompson, who tasted the store-bought competition and charged Sternau with improving on it. She rose to the challenge, using high-grade Michel Cluizel chocolate with a 72 percent cacao content for deep, dark fudge that's worth the wait -- and a walk across the Brooklyn Bridge.
Brooklyn Ice Cream Factory
Fulton Ferry Landing, Brooklyn
absolutly sensational new dish at 71CFF, full flavored ramp etc soup with squab--ROCKS!!
Per my pal with a Belgium wife, the hot new restaurant in Brussels is Belga Queen, i saw on a Brussels site its a 4 out of 5 star spot for food, my buddy said its delish w/ fab design....the bathrooms are uni-sex and all the stalls are clear glass, he was alone in there with two girls at the sink, he went into one and as he entered the glass darkened and he just saw silouettes(sp?) outside and inside others....