First Course New York

Get Organic: Greensquare Tavern

Thu, 30 Jun 2011 14:30:00 -0400

So perhaps it is true after all: scaffolding really does hide your business from the public; At least that’s what John Marsh, Chief Proprietor of Greensquare Tavern thinks. This bright and clean restaurant that served Angelica Houston and Jake Gyllenhaal opened at 5 west 21^st street this past February, and is in the process of getting its name out and around the city.

I’ve passed the restaurant on a couple of occasions and, like others reading the menu with their reusable Trader Joe bags, I too was attracted to the farm-to-table concept and reasonably-priced cuisine. Everything at Greensquare Tavern is organic, made from scratch, and the meats are hormone-free. Their salmon is from Scotland and they have an amazingly tender and flavorful rotisserie chicken that cooks throughout the day. All dishes are made to order and their homemade gazpacho should be on your list of summer foods to enjoy.

I had a delicious vegetable medley of Brussels’ sprouts, cauliflower, and summer squash the owner purchased from the Union Square Farmer’s Market just a couple of days earlier, going along with the restaurant’s motto of: “Eat local. Drink global.” Each vegetable is roasted separately, tossed with an extra virgin Greek olive oil, and seasoned with the chef’s summer spice blend of thyme, oregano, tarragon, chervil, marjoram and chive.

They have a great Mediterranean hummus and spiced red pepper dip and a veggie burger that is gluten-free (without the bun). I was told the “Adult Lunch” of mac and cheese and Blackberry Smash cocktail are both a must-try. If you’re looking for a place where you can guarantee freshness and quality, check out Greensquare Tavern, just look for the scaffolding.

Great Deals at BBQ Spot Turtle Crossing!

Thu, 30 Jun 2011 11:18:00 -0400

This 4^th of July Weekend, if you’re heading out to the Hamptons (and you probably are), be sure to check out Turtle Crossing American Bistro. Reopened just this year, Turtle Crossing is BBQ inspired and uses only fresh, local ingredients. It has also been declared "the best barbeque on Long Island" by the New York Times!

This weekend, the spot is offering special 4^th of July deals at the bar. For $7, patrons can enjoy new menu items such as a hot dog Panini with gruyere cheese, chili sauerkraut, and mustard, or Montauk tuna tartare with avocado, sweet onion, and sesame seeds.

Wash it down with reduced rates on Long Island Blue Point Lager. And tomorrow, don’t miss live music with Mamalee Rose and Friends from 5 p.m. to 7 p.m. Happy BBQing!

Best Pizza in New York!

Wed, 29 Jun 2011 14:43:00 -0400

You hear it all the time: New York pizza is unparalleled. Now more than ever, chefs are committed to using the best, freshest ingredients and making some of the best pizza that we’ve seen in years. We broke it all down for you and picked the top 5 spots to get your cheese on.

1. Artichoke Basille's

We’ve written about Artichoke before, but we just can’t get enough. The classic Artichoke pizza is our favorite. It’s creamy and doughy and just plain delicious. The huge portions don’t hurt either. Open until the wee hours of the morning, Artichoke is the ideal spot for a late night binge.

60 Greenpoint Ave
(between West St & Franklin St)
Brooklyn, NY 11222
Neighborhood: Greenpoint

(347) 987-3747

2. Motorino

Declared “the city’s best pizza” by New York Times restaurant critic, Sam Sifton, Motorino is definitely worth all the hype. With unique options like the Brusselsprout pizza and the Sopressata, Motornio’s fresh ingredients and quality food keep customers coming back for more. JoonBug tip: check out their wide selection of Italian beers!

319 Graham Ave
(between Ainslie St & Devoe St)
Brooklyn, NY 11211
Neighborhood: Williamsburg - North Side

(718) 599-8899

3. Keste Pizza and Vino

Keste is no ordinary pizzeria. Their claim to authenticity is backed up by the fact that this Bleecker street joint is also the official location for the APN (Associazione Pizzaiouli Napoletani) which, in English, means the Neapolitan Pizza Association. Chef Roberto Caporuscio uses his experience in Napoli, the birthplace of pizza, to create a menu that has over 20 options of doughy delights. JoonBug tip: Try the Pizza Del Re!

271 Bleecker St
(between Morton St & Jones St)
New York, NY 10014
Neighborhood: West Village

(212) 243-1500

4. Grimaldi’s

With 10 locations around the country, Grimaldi’s has made a name for itself through its use of a coal fired brick oven. This method gives the Grimaldi’s slice a unique smokiness and signature flavor. The menu is pretty simple, but the pizza is anything but. Every component of a Grimaldi’s pizza is made by hand, from the dough to the cheese to the oven that cooks it all. They don’t accept reservations, so be sure to stop by and check it out!

19 Old Fulton St
Brooklyn, NY 11201

(718) 858-4300

5. Paulie Gee’s

This Greenpoint spot is known for its fun atmosphere and great food. Favorites like the Sunnyside pie (complete with sunny side up eggs!) and the Greenpoint pie keep fans’ mouths watering. Paulie Gee himself has even been known to make an appearance and chat up customers. The portions are large and the prices are low and there’s even an entire menu with just Vegan options.

60 Greenpoint Ave
(between West St & Franklin St)
Brooklyn, NY 11222
Neighborhood: Greenpoint

(347) 987-3747

The Perfect 4th of July Confection

Wed, 29 Jun 2011 11:11:00 -0400

Ina Garten is really good at what she does. Her food is simple but it always looks and tastes outstanding. It's like she has a special pixie dust she sprinkles onto her ingredients that transforms them into something greater than anything you or I could create. Maybe it's her access to fresh Hamptons seafood, or expensive vanilla extract, or that cheerful husband who will eat anything she puts in front of him. Either way, she's a fabulous cook and baker and very skilled with her electric mixer. Here is a recipe from Ina that is in high demand year round but especially popular around the 4th of July. Don't be frightened by the amount of butter and sugar in this cake, it serves a lot of people and can easily be sent home with guests after the fireworks are over.

Flag Cake

serves 20-24

adapted from Barefoot Contessa Family Style by Ina Garten

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature

3 cups sugar

6 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

FOR THE ICING

1 pound (4 sticks) unsalted butter, at room temperature

1 1/2 pounds cream cheese, at room temperature

1 pound of confectioners' sugar, sifted

1 1/2 teaspoons pure vanilla extract

TO ASSEMBLE

2 half-pints blueberries

3 half-pints raspberries

Heat the oven to 350 dgrees. Butter and flour an 18 x 12 x 1 1/2 inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstartch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20- 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer with the paddle attachment, mixing just until smooth.

Spread three fourths of the icing on the top of the cooled sheet cake. Outline the flag on n the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

Letter to the Editor: An APL a Day Keeps the Doctor Away

Tue, 28 Jun 2011 19:03:00 -0400

My first dining experience at APL was exceptional and certainly not my last. The electric-wallpaper LES sweet spot located on Orchard Street entices your eye as well as your stomach.

Upon entry you are immediately captivated by the bright and colorful textured wall art that could very well serve as a backdrop for your next Facebook default photo shoot. The kaleidoscope colors were chosen by none other than Shepard Fairey, whose work hangs in the Museum of Modern Art.

Aside from décor, the main reason you’ll need to visit APL lies within the menu. Featuring modern American cuisine, APL’s menu hosts an array of tasty plates and cocktails. Personal favorites? Fried pickles (with whipped ricotta), Korean short rib “tacos,” and the spinach dip with Hungarian paprika pita. But don’t forget their specialty cocktails! Try the East River (Swedish Fish included), Orchard Fizz, and Summer Blues.

Taking reservations now.

APL

146 Orchard Street

New York, NY

212.777.8600

www.aplnewyork.com

Triple Your Pleasure: AYZA Wine, Chocolate & Cheese Bar

Mon, 27 Jun 2011 13:30:00 -0400

Many of us have had a lifelong affair with the combination of wine and cheese. And to our delight, most large cities have an array of wine and cheese bars to choose from. They are quite easy to find. However, when I came across AYZA and discovered they not only had an extensive wine and cheese list, but they also had a gourmet chocolate menu, it took my love of wine/cheese/chocolate to a whole new level. What genius thought of doing all three in one place!? And why isn't it done more often? Reservation booked!

The inside space is small, intimate and laid out like a classic wine bar. Bar-height tables, dim lighting, wine bottles stacked to the ceiling. They also have patio seating, but we opted for sitting inside for the full experience. We were immediately greeted with mini shots of their tropical sangria, which was fruity (obviously) and mild. We ordered a flight of four wines, four chocolates, a plate of six cheeses, the crispy baby shrimp dumplings, white truffle pita tart and the baby rocket arugula salad. The shrimp dumplings came with (delicious) garlic chili sauce and yellow sea wakame salad. The dumplings were crisp on the outside and flavorful on the inside. The garlic chili sauce was key in this dish. The white truffle pita tart was basically pizza made out of pita bread. It was tasty and thin. The truffle oil and parmesan definitely stood out on this otherwise simple dish, that was topped with the mild flavors of arugula and mozzarella. The baby rocket arugula salad was my favorite. The combination of micro-diced manchego cheese, crisp green apples, walnuts, dates and a light hand of balsamic vinaigrette made this one of those dishes you could easily eat everyday. It was a balanced combination of perfectly portioned ingredients --not one overpowered the other.

For our flight of wine we got Pinot Noir (Chanson Père & Fils), Cabernet Sauvignon (Heller Estate), Riesling (S.A. Prüm Essence), and Sauvignon Blanc (Fleur du Cap). The Pinot Noir was rich, ripe and dense. The tannins were strong and it's a dry wine --best alone or paired with cheese. The Cabernet Sauvignon was probably my favorite amongst the bunch. It was very mild, dry, yet fruity, and didn't overpower the flavor of the food. The Reisling was crisp and sweet, with a strong apple flavor. I like to counter my wine with the opposite taste, so I would prefer this with a mild cheese or basically anything not sweet. The Sauvignon Blanc was fruity with light tannins --but not too sweet. Overall , with food, I preferred the Cabernet Sauvignon and Sauvignon Blanc and the Pinot Noir and Riesling alone or with cheese.

For cheese we ordered the Aged Manchego, Shropshire Blue, Aged Parmigiano Reggiano, French Brie, Bucheron and the Herb Goat Cheese. The aged manchego was served in thin slices and very mild and soft. The understated flavor paired well with a stronger wine like the Pinot Noir. I'm not a huge fan of blue cheese but the shropshire blue was pretty good. Very potent and best eaten in very small portions. The aged parmigiano reggiano was a basic but delicious cheese. It was quite salty and strong ,so I liked it with the cabernet. The french brie was, well, brie. It was basic but good, soft and buttery. The bucheron was sharp and flavorful. It was strong, so I preferred it with the cabernet as well. My favorite was the herb goat cheese. It was soft and blended with spices, herbs and lemon which made it zesty and unique.

Last came the gourmet chocolate! We ordered Martine's Piano and Violin and Jacques Torres' 80% dark chocolate and Love Bug. The piano (shaped like a piano) was milk chocolate filled with butterscotch caramel. It was divine! As a huge butterscotch and caramel fan, this treat was mouth-watering. Extremely sweet, yet salty, and melted in your mouth. The violin (yes, shaped like a violin) was solid, mild white chocolate. It was simple but tasty. Between the two, the piano played on my tongue better. The 80% dark chocolate was rich and not overly bitter. For being 80% pure, it was actually quite sweet. Next was Love Bug, which was key lime ganache covered in light white chocolate. This was my second favorite. Fruity, soft-centered and tangy.

Overall, the experience was excellent! We left full and satisfied. The service was fast and friendly. I really liked the small portions and variety --I would rather have a little bit of everything than a lot of a couple things. I will definitely be back to try more items on their menu.

Try it for yourself!

Check out www.ayzanyc.com.

AYZA Wine & Chocolate Bar

11 West 31st Street
New York City, NY 10001

Reservations: 212.714.2992

(212) 714-2992 begin_of_the_skype_highlighting

City Harvest's Summer in the City

Mon, 27 Jun 2011 11:08:00 -0400

Last Tuesday marked the annual Summer in the City restaurant tasting and cocktail party to benefit New York organization City Harvest.

City Harvest is a food rescue organization that is devoted to collecting excess food from restaurants, grocers, farms, and many other food related industries and redistributing it to hundreds of thousands hungry New Yorkers.

Over 600 guests gathered at the Metropolitan Pavilion to sample good food and raise over $270,000, making the event a tremendous success. Rock band Savoir Adore provided the live entertainment and impressed us with their musical talent.

This year, some of New York's premier restaurants such as Beauty and Essex, Ristorante Assellina, and Serafina were serving up gourmet fare while guests washed it all down with beers crafted by Heartland Brewery and Ithaca Beer.

There was ravioli from Serafina, grit cakes from Dizzy's Club Coca Cola, a crab cracker from Hecho en Dumbo, and octopus from Dressler Restaurant.

Some of our favorites were the pulled pork sandwich from Dinosaur BBQ, duck confit with cheese curds and mustard from Brindle Room, the ditchdog (a hot dog with mac n cheese on top) from Benchmarc, the goat taco in a homemade tortilla from Palo Santo, the brisket sandwich from Char No. 4 (topped with some incredible homemade sauce), the pastrami style shortrib from Benchmark, and the hot dog topped with short ribs from Bark.

But it didn't end there. Ristorante Asselina had a fig with goat cheese wrapped in prosciutto that was unparalleled. Beauty and Essex had a chicken meatball that was anything but ordinary. And L'Artusi gave us an Olive Oil Cake that was unlike anything we have ever tasted, moist and sweet with a little kick. Truly some incredible food.

Our favorite beers of the night were a Southampton Double White Beer, and a White Gold Beer from Ithaca Beer that was bubbly and sweet.

Overall, it was a beautiful and yummy event. We will definitely be returning next year to support this incredible cause.

For more information about City Harvest, click here.

Check out the featured band, Savoir Adore, here.

Love Lavo

Mon, 27 Jun 2011 10:35:00 -0400

There is a reason why the doors of LAVO, the dining and nightlife concept brought to you by the Tao Group, are always jam packed. While it's impossible to pick just one, we would venture to guess that the Kobe Meatball might have something to do with this hotspot's popularity.

Made from fresh ground A-5 Kobe and accompanied by creamy ricotta cheese (made in house), the LAVO meatball may just be the best thing you ever eat, ever. It was packed with flavor, perfectly juicy, and melted in our mouths in a way that could only be understood by tasting it yourself.

When you're finished obsessing over the meatball (note: you may never be), make sure you order the Lobster Scampi Style pizza. Garlicky, doughy bread is topped with fresh lobster and herbs to make for a dish that is subtle and incredible all at the same time.

Just skip the salad, seriously. If you're trying to diet, make an exception or go somewhere else.

But if you're still craving some more of that meatball (note: you will be), order the Spaghetti with Kobe Meatballs, fresh Ricotta cheese, and Parmesean cheese. The spaghetti is so fresh and perfect, it makes the already amazing ingredients that much better. We also recommend the Penne Seafood Alfredo. The seafood is fresh and the alfredo is creamy without being nauseating. But don't stop there. The Crispy Chicken "Dominic" and Veal Parmagiano are a MUST order. Don't be intimidated by the huge portions, believe us, you'll want to take some of it home.

And please, whatever you do, save room for dessert. If you are lucky enough to even get a reservation at LAVO, you should not leave without ordering the deep-fried Oreos. These heavenly treats are accompanied by two homemade vanilla milkshakes for dipping or drinking or whatever suits you, though dipping is highly recommended.

The waitstaff was friendly and accomodating and our service was impecible. The decor is elegantly crafted to look like an Italian bistro, with small sidewalk tables and large glass doors that lead you into the main dining room. It's overflowing with important-looking men and their trophy wives. Good music and conversation make for a high noise level, but chances are you'll be too enthralled by the food to notice. We were too stuffed to enjoy the nightclub downstairs, but rumor is that it is chic and sophisticated.

If you can afford it, make a reservation. If you can't, save up. It is undoubtedly a meal worth having.

Shiny New Food at Rockaway Beach

Fri, 24 Jun 2011 13:11:00 -0400

Rockaway Beach in Queens has completely revamped their food scene. With a brand new selection of top notch eats, not to mention a re-done boardwalk and clean bathrooms, this is undoubtedly the number one beach destination for young, beautiful New Yorkers. Dubbed, “The Williamsburg of Queens”, this newly ultra-hip area of Far Rockaway has come a long way. Gone are the days of mediocre sno-cones and neon yellow nacho cheese dusted with sand. Memorial Day weekend debuted some new, fantastic food stalls serving updated versions of tired beach classics. Now you can nosh a Thai beach burger with pickled mango at Ode to the Elephants, or scarf some potato or chorizo flautas with a side of chips and guacamole at Rockaway Taco. A Manhattan and Brooklyn favorite, Caracas Areapa Bar, has also opened its doors on the shore, offering their signature Venezuelan style arepas and empanadas. The iced coffee is potent and flows like wine right next door at Blue Bottle Coffee, which opens early enough for surfers to catch a quick espresso buzz before riding the waves. Walk down the wooden path to Babycakes and treat yourself to a vegan donut before staking out a place in the sand. With so many choices, it’s hard to commit to just one beach side snack. Don’t deny yourself the fried shrimp goodness or the frozen chocolate dipped bananas at Motorboat & the Big Banana. And if you’re already having trouble squeezing into that teeny, tiny bikini, stick to the cucumber juice with mint and agave at Rippers.

Stretching from Beach 86^th to Beach 106^th Street in Far Rockaway, Queens, , you will find all these vendors open (mostly) daily through Labor Day.

Rockaway Beach is located at the very end of the A train, and accessible by shuttle.

Drink Your Vegetables

Wed, 22 Jun 2011 16:51:08 -0400

It's glaringly obvious that most Americans aren't eating enough vegetabes. We're too busy! We work too much! Who has time to cook?! They taste gross! Whatever the excuse, it's not legitimate. With the rise of pressed vegetable juices available almost everywhere now, it's a lot easier to squeeze in some vitamins between meetings and social obligations. If you sincerely don't have time to steam your own spinach, understandably so, grab a vegetable juice on the go. If you don't like the taste of cooked vegetables, juice is a great alternative as it is often blended with fruits, spices or supplements that mute the strong vegetal flavor. The following juices are all pre-bottled and incredibly nutritious. "Cold-pressed" juices extracted with a Norwalk juicer will contain the maximum amount of enzymes and nutrients but any vegetable juice is beneficial to your health.

The Juice Press: By far the best juice bar in New York City. Their nectar is pricey but the options are abundant and the flavors are terrific. Both vegetable and fruit combinations are available. Try the sweet potato pie juice or the ginger fireball. The best of the lot- "drink your salad", remniscent of a spicy bloody mary, this mixture of carrot, celery, tomato, beet, parsley, kale and spinach is serious, more of a meal replacement than a beverage. But therein lies the beauty in juice- it can be a snack, combined with a meal or replace a meal althogether. The people working here are kind, knowledgeable and unintimidating.

Liquiteria: Overflowing with organic fruit and vegetables and peppy raw foodists, this friendly juice mecca will cater to your needs. High in price and vitamins these concoctions are worthwhile. "The Grasshopper"- apple, pear, pineapple, wheatgrass and mint, tastes like summer dusk in the south. The powerful "Mr. Green" will make you clean with carrot, apple, beet juice and something called Kidney Lymph Detox. Sounds like that should forgive any and all alcohol or fast food binges in the recent past.

The Blue Print: Available online and at specific retailers such as Whole Foods, these green juices are packed with chlorophyll and help lower acid and balance pH in the body. The Blue Print Cleanse was created by a nutritional consultant fighting a lingering cold. After a 7 day juice cleanse, she was cured and forever convinced raw food juice were the key to great health. If you're curious about a cleanse, they have a fabulous 3 day introductory plan for even the most indulgent eaters.