Thursday, January 31, 2013

Lunch Hour at the New York Public Library

Lunch Hour, NYPL

Lunch Hour NYC, on display at the New York Public Library through the 17th of February, showcases artifacts from the past century and a half of New York lunches. Automats, power lunches, luncheonettes, and lunch boxes all make an appearance, highlighting the vitality and diversity of the midday meal in a city that never slows down.

Lunch Hour, NYPL

Lunch Hour, NYPL

Lunch Hour, NYPL

Lunch Hour, NYPL

Lunch Hour, NYPL

Lunch Hour, NYPL

Lunch Hour, NYPL

Lunch Hour, NYPL

Lunch Hour, NYPL

Overpriced
  

Wednesday, January 30, 2013

CBS New York: NYC's Five Best Bowls of Warmth

Hey everyone, we're also writing about New York for CBS New York. Periodically we'll link to content here that we produced there.

Vegetable sujeabe, Arirang

Here are our five favorite bowls to hunker over until spring [read more].
  

Tuesday, January 29, 2013

CBS New York: 5 Places to Find the Tropics

Hey everyone, we're also writing about New York for CBS New York. Periodically we'll link to content here that we produced there.

Barton Creek

Just because New York hasn’t seen much snow this year doesn’t mean we’re not deep in the middle of winter. Now, more than ever, we need the tropics. Here’s where to find the heat without leaving the city [read more].
 

Monday, January 28, 2013

Serious Eats: Reserve Thai Wine Bar

Hey everyone, we're also writing about New York for Serious Eats. Periodically we'll link to content here that we produced there.


Moo yang, Reserve

This week's Date Night finds us at Reserve Thai Wine Bar, which aspires to be so much more than your standard takeout joint [read more].
 
  

Saturday, January 26, 2013

wd-50

Root beer ribs, rye spaetzle, apricot, wd-50

Right before the hurricane hit, we ate one of our best meals ever at wd-50. If we enjoyed our meal there back in 2009, we adored it in 2012. And maybe that's what's taken us so long to write about it. Or maybe we're just incredibly lazy. But, you know, the dinner was 12 courses, so maybe we were just tired.

Nigiri with salsify, seaweed, and sesame, wd-50

As the first course, the nigri sushi functioned as a palate cleanser, washing away whatever else we'd eaten that day and preparing us for the delights to come. Wylie Dufresne and team have a bag of very magical tricks, and here he turned salsify and sesame into roe. 

Lobster roe pasta with charred lemons, green grapes, and coriander brown butter, wd-50

And then things got really, really interesting, with pasta made from lobster roe, atop a salad of charred lemons, green grapes, and coriander brown butter. We've never been to the Hamptons, but this is a Hamptons dish: light, moneyed, refreshing. 

Pho gras, wd-50

Pho gras came next. Pho gras! Here foie gras has been transformed into a pate, even fattier than traditional pates, served with fried beef tenderloin. An issue some folks have with molecular gastronmy is that it lacks the soul-satisfying depth of, say, rustic Italian. Here's the dish to prove them wrong, as cozy and warming as any pasta we've had.

Peas and carrots, amaro yolk, chicken confit, wd-50

If you look closely at the above photo, you can almost make out the surprise waiting for us within the carrot ribbons: amaro yolk. We're not found of runny eggs, but this one acted like a sauce, a protein-rich, umami-heavy sauce that coated the carrots and made the chicken-confit peas even more themselves.

Veal brisket, za'atar, plums, and mustard cookies, wd-50

The veal brisket reminded us of our favorite wd dish back in 2009: the corned duck, in which a strip of duck had been cured so that it tasted like corned beef. Mixed with mustard "cookies" and plums, drizzled with a sauce made from za'aatar, this dish had a similar deli feel. The best deli you've ever possibly imagined, but a deli nonetheless. 

Crab toast with saffron, kaffir yogurt, and arare, wd-50

Then we went from the Lower East Side to Chinatown in the form of the three-bite crab toast with saffron.

Snapper with squash, cherries, juniper, and cous cous

We didn't realize it at the time, too busy moaning with our eyes closed, but this dish looks like an album cover from the 1970s. No? The snapper can be the groovy sun, with plumes of squash and cous cous clouds, and rays of sauce.

Squab, tomato hummus, tzatziki chips, wd-50

Our final two savory courses were a squab (above) with tomato hummus and tzatziki chips, and root beer ribs (very first photo, at the top), with rye spatzele. The sarsparilla pop of the brine and sauce in the later was gee-whiz delightful. 

Jasmine cucumber ice with honeydew, wd-50

Jasmine cucumber ice with honeydew made us never want to eat cucumber in any other form again, while the s'mores reminded us that we should eat s'mores every day.

Yuzu milk ice with hazelnuts and jackfruit, wd-50

S'mores, wd-50
  
wd-50 just might get our vote as the New York-iest of all New York restaurants. We haven't been to Eleven Madison Park, but much has been made about its New York menu. But wd-50 didn't need three-card monte to take us on a tour of the city we, and Wylie, call home. 

Thursday, January 24, 2013

CBS New York: NYC's 5 Best Winter Sports

Hey everyone, we're also writing about New York for CBS New York. Periodically we'll link to content here that we produced there.

Bike rack

There's plenty of athletic fun to be had in the five boroughs all winter long [read more].
  

Wednesday, January 23, 2013

Abyssinia Ethiopian Restaurant

Veggie combo for two, Abyssinia

After selling injera out of their apartment for eight years, Daniel and Frehiwot Reta have finally opened a restaurant, and it's a doozy. Abyssinia, on 135th Street in Harlem, just might be the best Ethiopian restaurant in New York. While the decor is modest and the menu fairly standard (every Ethiopian joint does sambusas and a veggie combo), the cooking is anything but: these were simply the freshest and most flavorful vegetables we've put between a torn strip of sour, soft injera. Ribbons of heat curl through the piles of ye misir wat, gomen, shiro, fossolia, and tikil gomen, complementing and never overpowering the other spices. Add to that friendly service and how-do-they-make-a-profit prices, and we're very nearly in love.

Vegetable sambusas, Abyssinia
   

Tuesday, January 22, 2013

Serious Eats: Land of Plenty

Hey everyone, we're also writing about New York for Serious Eats. Periodically we'll link to content here that we produced there.

Smoky wok tossed diced chicken with thousand crispy chilis and peanuts, Land of Plenty

This week's Date Night finds us at Land of Plenty, where we further our love for fried chicken nubbins tossed with Sichuan chilies [read more].
 

Sunday, January 20, 2013

National Geographic: The Past and Future Present at Steven Kasher Gallery


Part of an ongoing partnership between the Steven Kasher Gallery and National Geographic, The Past and Future Present highlights one hundred illustrations and photographs from the National Geographic archives. You've probably seen half of them before, in musty, yellow-bordered magazines in your parents' basement, giving the show an air of nostalgia for earlier visions of the world.

Photo: thanks

Friday, January 18, 2013

Ramen Misoya

Mame miso ramen, Ramen Misoya

We're not sure when it happened, but ramen has replaced pizza as our go-to food, and Ramen Misoya might just be our new go-to place for these big bowls of warmth and heart. This East Village restaurant offers three types of miso as the ramen's base of broth: kome (intense), shiro (mild and light), and mame (smooth and sweet), as in the mame miso ramen topped with fried shrimp, above. 

In addition to an actual pat of butter, the seasonal konayuki ramen uses Parmesan cheese as powder snow. It was so rich, so creamy, so utterly decadent, we almost didn't finish. Almost.   

Konayuki (powder snow) ramen, Ramen Misoya

Mame miso ramen, Ramen Misoya
  

Thursday, January 17, 2013

CBS New York: The Five Best Noodle Bars in the East Village

Hey everyone, we're also writing about New York for CBS New York. Periodically we'll link to content here that we produced there.

Minca sio ramen, Minca

The East Village has some of the best noodle bars around. Here are our five favorites [read more].
  

Wednesday, January 16, 2013

Lil' Frankies

Proscuitto pizza, Lil' Frankies

Herewith, two pies from Lil' Frankie's, a Neapolitan pizza place in the East Village. At top, tomato sauce, mozzarella, basil, and thick, soft slabs of prosciutto. At bottom, the prosciutto gets replaced with olives. The crust was a bit chalkier than we prefer, but the sauce was nice and round and sweet, and we might visit again on our way to see whatever next goes up on Houston.   

Margherita pizza, Lil' Frankies

Tuesday, January 15, 2013

CBS New York: Five Great Offbeat Museums in NYC

Hey everyone, we're also writing about New York for CBS New York. Periodically we'll link to content here that we produced there.

Museum

New York boasts several museums dedicated to the quirky, eccentric, and downright bizarre. Here are our five favorites [read more].
  

Monday, January 14, 2013

Serious Eats: Urubamba

Hey everyone, we're also writing about New York for Serious Eats. Periodically we'll link to content here that we produced there.

Arroz con camarones, Urubamba

This week's Date Night finds us at Urubamba, a Peruvian restaurant in Jackson Heights where we discover the wonder that is chicha morada, a juice made from purple corn, lime, and pineapple [read more].
 

  

Sunday, January 13, 2013

One World Trade Center + Seven World Trade Center in the Fog

One World Trade Center + Seven World Trade Center

It's been a foggy weekend in New York, which means it's perfect weather for a building that disappears into the sky.

One World Trade Center + Seven World Trade Center

One World Trade Center + Seven World Trade Center

One World Trade Center + Seven World Trade Center

One World Trade Center + Seven World Trade Center
   

Saturday, January 12, 2013

Mark Tansey's The Innocent Eye Test at the Met

Mark Tansey, The Innocent Eye Test

Mark Tansey, The Innocent Eye Test

Mark Tansey, The Innocent Eye Test
  

Thursday, January 10, 2013

Dasic and Okuda in Bushwick

Dasic

Okuda
  

Wednesday, January 09, 2013

NYCgo: Must-See Meatpacking District

Hey everyone, we wrote a guide to the Meatpacking District for NYCgo.

Standard

Manhattan is at its most glamorous in the Meatpacking District: here, the city that never sleeps really never sleeps [read more].
  

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