BATALIGATE – Its very clear the negative sentiment on wall st. has gotten worse post the twitter apology. The consensus is , it was a lame way to apologize and half assed. Therefore ,Babbo’s wine cellar will be affected, and del posto’s bottom line will get hammered this holiday season. I do think his other restaurants will be unaffected with the exception of maybe Tarry Lodge. A few Italian/American restaurants on Little Italy want to grab the business that Batali will lose by offering specials to Wall St.  I don’t think will work, unfortunately the restaurants on Mulberry have seen their best days,  but it is a nice gesture.

 

Restaurants and bars in Little Italy would like Wall Street bankers to know they are more than welcome in the neighborhood, should the finance types wish to continue their boycott of Mario Batali’srestaurants. Thus, the following spots are offering a free glass of wine to any Wall Street worker who shows a work ID: Il Cortile RestaurantAngelos RestaurantCrudo, and Mulberry Project.

I’ve said from the start I didn’t believe that Mario really felt Bankers were as bad as Hitler and Stalin, and its very clear that he knows he screwed up and feels sorry about what he said. I’m sure  many finance professionals will laugh at his apology and stand firm in their boycott. But, that just means more white truffles for me. We all make mistakes, and due to the celebrity he is and the age of media we are in, his mistake was magnified that much more , but that is the life he has chosen to live. I believe that if he had that moment to do over, he would. But he can’t do that and he did the next best thing, to man up and apologize. What makes him special, besides the facts he seems to be a great husband and father, is what he has done in the kitchen and what he has done for NYC. I’m in the reservation books at Babbo for 11/16 and 11/28. 

 

 

Parm 248 Mulberry St 



HISTORY: Parm , is the 2nd establishment opened by Torrisi and Carbone. Its right next door to Torrisi Italian Specilaties. Its opened for lunch and a very casual dinner. Each night there will be a special along with the other items on the menu . The old restaurant will be more of a restaurant going forward, where as Parm will be just like the old Torrisi’s just with a few additional items on the menu.

THE BOTTOM LINE: I almost hate reviewing this restaurant because its so good, I don’t want it to blow up too quickly so I won’t be able to get a seat.

CUISINE: NYC Little Italy Italian

COST:  Very affordable.

ALCOHOL:  Cheep beer and wine.

STAFF:  Most are the same as the original Torrisi servers, and thats a great thing, because they are very professional and make it a fantastic experience.

SETUP/OCCASION FOR GOING/SCENE: Diner setting, seats 50-55 approx. Very casual . Bright , and music is great. Don’t go with a crew bigger than 4 people. It is walk in, no reservations. Eventually they will have take out for lunch , which might be the best option since there will be no seats available to sit in  .

THE ORDER:  Start off with meatball sandwich, followed by fried stuffed peppers,cauliflower, pizza crust. Share a house roasted turkey and a saratoga club (triple decker of chicken salad, bacon , and chips in the sandwich = genius!) . Save room for the zeppolis and a slice of their homemade icecream cake with 3 layers (pistachio, strawberry, and chocolate.) Their coffee is excellent as well. And listen to me and listen good, drink a few schaefer beers, when in rome, when in rome. I made the mistake of trying the chicken francese sandwich, it just wasnt great, and everything I’ve ever had by these guys is great. I tasted too much of the egg batter, and not enough lemon.

chicken francese sandwich

jelly filled zeppoles

Triple decker ice cream cake

 


WEBSITE: www.piginhat.com

When I first read the quote last night from forbes , I was initially really surprised that Mario would ever say something like that. I’ve admired his cooking talents for over 13 years now, and fortunately over the past few years I’ve personally gotten to know him as well. He is a great person, who loves what he does and most of all loves his family and friends. I also know he loves NYC, loves capitalism, and loves the hustle of trying to make it in the city that never sleeps, therefore I was scratching my head when I first read what he said last night. I also became very angry because I fall into the sector he was comparing to two very bad people. Let’s be honest, its very in vogue and almost “cool” to pick on wall st. these days, we are an easy target. But although Wall St. is definitely trading at its popularity “lows” right now, it will always be one of the strongest fraternities in the world, and the power it has even at its weakest right now will always be relevant.The negative backlash among those in finance today over the comments is much bigger than I had ever thought. I am very confident though , he didn’t mean what he said  and/or was misquoted, and hope that when he does address his words, others in my profession will accept it and enjoy the real reason why he is relevant, and thats because of his great food.

 

**********************************************************************************************************************************

 

Batali apologizes : White truffles at Babbo, I’m back!

 

I’ve said from the start I didn’t believe that Mario really felt Bankers were as bad as Hitler and Stalin, and its very clear that he knows he screwed up and feels sorry about what he said. I’m sure  many finance professionals will laugh at his apology and stand firm in their boycott. But, that just means more white truffles for me. We all make mistakes, and due to the celebrity he is and the age of media we are in, his mistake was magnified that much more , but that is the life he has chosen to live. I believe that if he had that moment to do over, he would. But he can’t do that and he did the next best thing, to man up and apologize. What makes him special, besides the facts he seems to be a great husband and father, is what he has done in the kitchen and what he has done for NYC. I’m in the reservation books at Babbo for 11/16 and 11/28. 

First Look: Parm, New Sandwich Shop from Torrisi Italian Specialties

Posted by The Serious Eats Team, November 7, 2011 at 8:45 AM

Slideshow

[Photos: Maggie Hoffman]

Parm, the new sandwich and lunch shop from the gentlemen of Torrisi Italian Specialties, officially opens today; we were lucky enough to get a sneak preview yesterday. (Yes, we were carb loading without running the marathon.)

Parm will take over the more casual lunchtime business of next-door-neighbor Torrisi, with an expanded menu, a real waitstaff, and true sit-down service. (Meanwhile, Torrisi will be serving a four-course prix fixe at lunch, more similar to their dinner.)

We have eaten lunch at Torrisi a hundred times, and while some things at Parm look familiar, others are entirely new. This is, of course, a preview meal, so read this report accordingly. But based on what we ate, you will (unsurprisingly) be in for a treat at Parm. Rich Torrisi and Mario Carbone have gone even farther in their contemporary riffs on Italian-American staples; dishes that have grown tired and stale have been enlivened at Parm by Torrisi’s and Carbone’s culinary imaginations, skilled technique, and knowledge of what’s delicious.

Parm is just opening today, but we’re already salivating at the thought of many future meals; and we’re sure you will be, too.

Ed Levine and Small business loans

Parm

248 Mulberry Street, New York NY 10012 (map)
212-993-7189

Jeffrey’s Grocery 172 Waverly Place  646.398.7630

HISTORY: Jeffrey’s is the 2nd establishment opened by Gabe Stulman and his LLC Little Wisco and by far the most successful. I have admired Gabe’s approach from day 1 when he opened Joseph Leonard which is across the street from Jeffrey’s. He now has a third restaurant called Fedora which is a short walk from his both JL and JG on west 4th. He does a great job of producing amazing and original dishes with as little space as possible. In fact Jeffrey’s doesnt even have a kitchen , they prepare the food in the basement and cook everything with a makeshift kitchen behind the oyster bar. Jeffreys originally was going to at first be more of a produce store , but when they saw the possibilities of making it a full time restaurant, the selling of sriracha and short ribs went out the door and more seats and tables came in . Still when filled to capacity I think it can hold 60 people tops, and usually from the hours of 6:30-2am people are out the door.

 THE BOTTOM LINE:   What makes this place special to me besides the incredible resourcefulness of the chefs, is more so about the fact I can’t decide if breakfast , lunch , dinner is my favorite meal here.

CUISINE:   American. They do have a cool raw bar, and the oysters are great, but they have twists and takes on all sorts of culinary classics.

COST:   Bfast: $7-$20 a person Lunch $10-$25 a person Dinner $30-$60 a person. Very affordable.

ALCOHOL:   They have a fully stocked bar with drink menu, probably my favorite Mint Julep in the city. They also have a great wine list, well priced and spans the US, France, and Italy .

STAFF:  One of the best parts of Stulman’s restaurants are the people he hires. He has them go through an intense training regiment when they join. At the end of the training , if they stay , he knows they have bought in to his brand. His employees love food and promote the good vibe you feel when entering Jeffrey’s, they never want you to leave.

SETUP/OCCASION FOR GOING/SCENE:  Any occasion is good , except a larger business dinner, because they just don’t accomodate parties of more than 4. Other than that, I’ve gone to read a book, work on this blog, to meet a colleague, or just to have a nice night out with my wife where we dont have to travel to far. It’s a very cool scene, with the kitchen literally right behind the bar, the aromas are pretty intense , but not overbearing where your clothes smell afterwards. They have a killer pandora playlist (that consists of marley, tom petty, jay z, even allison krauss) always going and as it gets later in the night, the music gets louder with the hours. If you live in the village they also offer takeout which we’ve done a bunch and its traveled incredibly well.

THE ORDER: BREAKFAST-They are proud of the fact they carry Stumptown coffee and sell it for $1 a cup. I usually go with the smoke salmon on flat toast or the egg and cheese sandwich, but last weekend I saw they had a french toast special and it was insanely good.  BRUNCH/LUNCH: They have 4 really cool salads usually , all contain the freshest ingredients of this season, and of course their oysters, but I think it would be wrong not to order one of their sandwiches they offer. Their briased briskey sandwich with red beet horseradish salw and mustard on toasted sourdough is pretty effing good. DINNER: I implore you to get either the steak tartare or the yellowfin tuna poke for an app, and I really like the striped bass for an entree.

 

French toast w/ Blueberry compote


WEBSITE: http://jeffreysgrocery.com/

 

 

Here is an article on Gabe Stulman vinyl fencing Orange County

 

Take a tour of Italy as A Voce’s Executive Chef Missy Robbins presents an exclusive 5-course dinner matched with specially selected O/CO. Grand Crus olive oils and condiments. Dinner will be paired with Italian wines from the regions where O/CO.’s oils are produced. Toast Italy while Chef Missy Robbins, A Voce’s Sommelier, and O/CO.’s Olive Oil Expert guide you through this incredible feast for the senses. There are tons of great food events going on right now in the city with the holidays coming around, but most of them are very very expensive to attend. Although $195 a head might be a bit steep still, I think this is a perfect event if you have to entertain a client or want to impress your significant other before the holidays. Not only will the food be sick, but you’ll learn a bunch too. 
TO PURCHASE GO HERE:how to hack clash of clans
Wed. Nov 9, 2011 at 7:00pm EST (-05:00)
 Price: $195.00

A Voce Columbus Circle10 Columbus Circle
New York, NY 10019
OLIVE OIL / WINE - the perfect pairing for an Italian meal.

 TASTE OF ITALY 5-COURSE DINNER MENU

Crudi di cappesante
marinated bay scallops, meyer lemon, fennel, hearts of palm
paired wine: Grillo, Cataratto, Piano Maltese, Rapitala, Sicily 2010

Baccala
Olive oil poached baccala, grilled broccoli, calabrian chili vinaigrette, shelling beans
paired wine: Gaglioppo, Cabernet Sauvignon, Gravello, Librandi, Calabria 2008

Trofie
hand crafted pasta, clams, dried black olive, garlic, herbed breadcrumbs
paired wine: Pinot Nero, Red Angel on the Moonlight, Jermann, Friuli 2007

Arista
Roasted pork, farro, pomegranate, cocoa
paired wine: Chianti Classico Riserva, Marchese Antinori, Antinori, Tuscany 2006

Panna cotta
Olive oil panna cotta, candied grapefruit, pistachio
paired wine: Passito di Pantelleria, Sangue d’Oro, Carole Bouquet, Sicily 2009

After being inspired by dining at HUSK this past week, I wanted to try my hand at braised pork shoulder last night . I love braising this time of year, especially when hosting friends on crisp fall Sundays with the fireplace going. However, I’ve never braised a pork shoulder and after doing it for the first time, I’m confident I’ll be doing it again and again.  My favorite meat to braise is beef short ribs, but I was pleasantly surprised by how tender and flavorful pork shoulder is. I’d also like to point out that pork shoulder is much cheaper than short ribs. Also, any leftovers you may have can easily be used in tacos (carnitas) or juevos rancheros in the following days. I used Anne Burrell’s recipe which is below and Maria paired the meat with a great cous cous with apple, blue cheese, and fresh dill . We also drank a great Italian white, Masianco from Masi.  While braising is incredible easy to do , make sure you give yourself at least 4 hours for the entire process, but its well worth it since its so appetizing but also makes your entire house smell wonderful. 

Braised pork shoulder w/ apple, dill, and blue cheese cous cous

Ingredients

Directions

Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.

Preheat the oven to 375 degrees F.

Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.

Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.

Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.

Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.

After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.

Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.

Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.

Slice the pork and serve with onions, fennel and juices.

 

 

 

 

Kitchen @ the James Hotel: 23 Grand Street 212.201.9119

wedding thank you wording is hosting a Bourbon and Bluegrass dinner next Monday, November 7. This is the first in a series of beverage dinners they’re doing in their enclosed Treehouse Bar space. The four course meal (with bourbon pairings) is $95; e-mail the restaurant to make a reservation

The food and restaurant are very good I think , I didnt love the service when we ate there last month. But , this looks like a pretty cool event and fairly reasonable in price.

http://davidburkekitchen.com/

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