It has been my experience that “celeb” chefs and restaurateurs truly earn their status in the industry. Food critics are very particular with their pallet and have no qualms giving their honest opinion. The future of a venue hangs on their every adjective, especially in New York.
Many hot-spots opened in 2009, but the two that stuck out in my mind from reading the reviews were Maialino from Danny Meyer (of Union Square Cafe and Eleven Madison Park) and Colicchio and Sons from Top Chef judge Tom Colicchio (of the the Craft restaurants). Coincidentally, they have a history as partners and won much acclaim for Gramercy Tavern, their collaboration which opened in 1994. Unfortunately neither of their new venues lived up to their past, in my opinion.
Details to get out of the way: On both occasions, we had to pull strings to get reservations, and I dined with foodies who were in agreement with my findings.
Maialino
Apparently restaurateur Danny Meyer inherited the nickname “Maialino” while he was eating his way through Rome one suckling little pig (the English translation of Maialino) at a time.
Located in the Gramercy Park Hotel, Maialino is a bright, breath of fresh air on the side of the dark and cavernous hotel lobby. After you pass the lovely authentic bar (that apparently serves some serious coffee in the morning), the space looks like a country kitchen lined with wood and accented with blue checked table cloths. I’d be happy to eat breakfast or lunch in this “traditional Roman trattoria,” but the decor didn’t seem sophisticated enough for the evening fare.
As I had read, the wine list was unique and even featured lovely vintages by the glass. Regarding the food, Sarah (my beautiful and beyond talented dinner date) said, “Although not my favorite rustic Italian offering in the city (which is Babbo), the menu holds its own and presents many solid dishes.” The key is to know which ones those are. The fried artichoke appetizer is a must and should be followed by one of their home-made pastas. A little piggy would be obvious the choice for an entree, but we chose the swordfish which was uninspired and bland.
After fully digesting my thoughts, I would say, that for those of us who follow the buzz of NYC’s latest to asses its greatness, Maialino is a well-rounded experience. However, it wouldn’t make my list of recommendations for Italian in New York.
Next Thursday I’ll be posting my experience with Tom and Colicchio And Sons.
(Maialino photo via)
–By Nutritionista
By now, you may know that “chain” is almost a dirty word in my vocabulary. For the most part, I don’t see the point of them. The food at most chains is pretty average, and since they’re all over, they’re obviously not unique. What’s worse, chains (and I’m not talking about just fast food here, guys) have some of the worst-for-you food out there. But while I was in Florida last year, I discovered a chain I actually love, for not only its food, but its food philosophy as well: Seasons 52.
Seasons 52 is “seasonally inspired cooking with every item under 475 calories.” So far, so good. From the website:
“The Seasons 52 menu is seasonally-inspired with the fresh appeal of the farmer’s market. It represents a unique blend of art and science, with creative offerings designed to excite and surprise the palate. We feature dining choices that are thoughtfully prepared and in appropriate portion sizes. So our guests feel the freedom to indulge in a complete dining experience, including our custom flatbreads and signature mini-indulgence desserts, while still feeling good about themselves and their dining choices.
“We use natural cooking techniques such as wood-fire grilling, brick-oven cooking and caramelizing vegetables to let the natural flavors shine through. And we execute precision with seasoning, and oil with control and care to ensure just the right amount is used to bring out the great flavor profiles. An added benefit to this style is that our menu items are naturally lower in calories. In fact, we make a promise that nothing on our menu is over 475 calories. The result is great tasting, highly satisfying food that just so happens to be good for you!”
Sounds good, but does it taste good? Well, after trying the restaurant for the second time a few days ago while I was vacationing in Florida, I can authoritatively say yes! This time, I tried the Maui Tuna Crunch Salad (“sushi grade seared tuna and tuna poke, pineapple salsa, almonds, and miso vinaigrette”). It looked like this:
It was really good! I liked all the textures in the salad, not provided by croutons or tortilla chips, but by crunchy radish, cabbage, and almonds. My dining companion got the Blackened Mahi Mahi Sandwich (“with Chipotle lime remoulade on a grilled whole wheat bun”). I tasted a little piece of the fish, and it was delish!
I love that the sandwiches are served with a lightly dressed side salad instead of traditional fries. The salad keeps everything wonderfully light! Also, notice the grilled lemon served with the fish sandwich. That’s the kind of thoughtful touch I can appreciate in a chain restaurant!
My other favorite thing about Seasons 52 are the desserts. They’re 4-5 bite “shots” of dessert classics, like cheesecake, carrot cake, red velvet cake, or pecan pie. It’s the perfect amount of dessert to give you that “complete meal” feeling without the heavy feeling that usually accompanies it. We got strawberry shortcake and mango cheesecake shots.
Perfect! A more professional pic:
Unfortunately, as of yet, Seasons 52 only has locations in Florida and Georgia, but it looks like they’re expanding to California and Illinois soon. Watch for it, and let me know what you think if you’ve tried it.
With the title of this post you know that one of these steaks is Kobe beef, the other is not. Do you know which is the Kobe? If you’re from Texas there is no question in your mind that the cut on the right, with more marbeling, is clearly the Kobe. Now you’re thinking to youself, “but I like leaner cuts, that’s why I order a filet.” You order the filet because it has less fat throughout the cut and therefore is the healthy red meat choice. But one bite of a beautifully marbled rib-eye would send your hand to your mouth, because as a lady, you have to cover your full mouth as you couldn’t stop yourself from saying “Oh my God, oh my God, oh my God, that is so good.”
Yes ladies, fatty meat is delcious (hence the obsession with bacon).
But I digress.
The question here is, what the hell is so special about Kobe beef that makes it so expensive. I could explain it to you, but I feel as though The Houston Foodie, whose blog I have recently started following says it best.
“Though it’s sometimes hard to separate hype from reality — the steak from the sizzle if you will — one thing’s for sure: real Kobe beef is very hard to come by…Let’s establish what Kobe beef is and isn’t. Kobe beef is a cut of meat from…Wagyu cattle that is raised and slaughtered in the Hyogo Prefecture of Japan (the city of Kobe being the capital). The traditions associated with raising cattle in this area of Japan — including feeding the cows beer and massaging them with sake — are supposedly ideal for producing the highest quality beef from Wagyu cattle (the breed itself is genetically predisposed to producing highly marbled beef). It’s this intensive process combined with limited production that makes real Kobe beef scarce, and therefore expensive.”
Mystery solved. But…so what?
He goes on to say that most restaurants don’t serve the real deal, which they should disclose on their menu by saying “American Kobe” or “Kobe-style” but they don’t. So let’s just say you are at the creme de la creme of steakhouses, for instance Vic & Anthony’s, why should you order Kobe over USDA prime tenderloin. Here’s what Mr. Foodie has to say:
“We ordered two A5 Kobe tenderloins and two USDA prime tenderloins, both cooked medium-rare. The differences were striking. Texture-wise, the Kobe beef is buttery and velvety, and exceedingly tender. Obviously, the traditional USDA prime tenderloin is tender but much firmer. But the real difference is in the flavor. The only way I can describe the Kobe is to say that this is what beef might taste like if a scientist decided to “perfect” the flavor of beef. The beef flavor is exceedingly refined and concentrated.”
After reading this description I am sure true Kobe has never caressed my taste buds, but it’s something to look forward to.
For the full article, click here. And I suggest following him on Twitter. You might learn a food fact or two. Houstonians would be interested to see what he has to say about the new hot spots in town.
www.HoustonFoodie.com
You don’t have to be a coffee snob to realize they serve more than your average cup of joe at this Midtown coffee shop.
Originally from Portland, Stumptown Coffee has blessed the few New Yorkers who know that it exists in the lobby of the trendy Ace Hotel on 29th Street.
The beans are imported from all over the world, from Kenya to Burgundy, and offer depths of flavor one would only expect in a fine wine. Although it is served from a large container, each cup has been pressed by hand. Before you add creme, taste the coffee black; it’s as smooth as silk. If you prefer a latte, you’ll find the milk is steamed at the right temperature to make a dense, sweet foam so you won’t need sugar. And don’t you dare leave the counter without ordering a pastry. Each treat is worth the calories, I promise.
Of course you aren’t expected to know about each hand-crafted concoction at this seemingly simple coffee bar. Just ask one of the friendly baristas about what roasts they’re serving and what treat they….no, don’t ask….just order two pieces of french toast (one for you and the other for a friend whose day you are about to make) and thank me later.
I highly suggest you order your coffee “for here” and take a seat on one of the over-sized leather lounge chairs in the lobby of the Ace Hotel. The decor screams old-school, preppy hunting lodge, but the crowd will tell you it’s the coolest place to hang out during the day north of 14th street.
Warning: it’s REALLY hard to choke down the daily drip from Starbucks or the deli downstairs after you’ve been Stumped.
Stumptown Coffee – 18 W 29th (between 6th and 7th)
(Top photo taken with my iPhone. Ace Lobby via)
When I arrived back in H-town and asked friends what new restaurant they were loving, they all had the same answer, “we went to that new Mexican place off Kirby and it’s AMAZING. One of our new favorites and it has a good crowd. It’s called Yelapa, you have to go.”
Well ok then.
So on Monday Trey and I went to see what all the fuss was about. After a three course meal over two hours, I still can’t imagine how Yulapa is the talk of the town.
In my heart I know it was an off night because when I tell you this story, you won’t believe it.
We arrived to a half empty restaurant, but of course we still knew a couple sitting at one of the front tables. They insisted this was one of the best meals they have devoured in a while. No one would be able to tell they dined on chicken and salmon because their plates were wiped clean. For an appetizer, they shared a guacamole the woman insisted was “unlike any guac you’ve ever laid your lips on.” One of the ingredients was cinnamon, so this could have been true.
Apparently our table was doomed for failure because our experience wasn’t even close to complimentary. I’ll try to summarize. To begin, the waiter served us room temperature chardonnay…twice! Jay, the manager, came over to apologize, so I told him I would be writing a review (thinking this might get them on their game). So I wasn’t surprised when LJ Wiley (the Executive Chef who worked with legends like Jean George) came out with a complimentary appetizer. But I was surprised he would choose raw aged Kobe beef to bestow on guests who ordered all fish. Either way, the cut was mediocre at best.
We then waited another 20 minutes before receiving the citrus ceviche the waiter had reccommended. Again, not up to snuff with other local favorites. Although the catch was incredibly fresh, the huge chunks of fish and fruit made it impossible to get a taste of everything on one fork. When the entrees finally made it to the table, we found the mahi mahi to be cold and overcooked. The specialty cesaer salad should have been chopped and tossed, but they chose presentation instead of preparation. Now tragedy strikes. The flavors of both dishes were truly unique and uplifting instead of heavy. I wouldn’t refer to either as Mexican because Wiley’s sides and spices added complexity to the classic centerpieces and showed the possibility for perfection. After we cleaned the plates (out of shear hunger), Jay returned to ask why we didn’t dig into the pork belly that accompanied the fish. “It really makes the whole dish. Usually I have to come over and tell people to try it and then it’s gone within seconds,” he said. Figures. As for dessert, Jay brought over a Cinco Leches cake that sounded divine, but I’m sure you won’t be surprised when I tell you it was dry as a bone. Follow that up with cold coffee and let’s just call it a night, shall we? Oh, and on your way out, please don’t notice the two women enjoying a nice hot chocolate cake covered in cream.
The worst part about this experience is that I truly believe we just fell into the wrong reservation. I think Wiley’s menu is inspired and offeres Houston a refreshing perspective on a local favorite cuisine. The complexity of the spice combinations reflects a deep understanding and passion for food.
A long story long…..You will find me there again to give chef LJ Wiley , an active twitterer, another shot to make my taste buds tingle.
Yelapa – 2303 Richmond, Houston TX 713-501-0391
(Full Disclosure: The kobe appetizer, dessert, and warm wine was comped by the restaurant.)
Photos via restaurant website.
I believe New York Magazine wrote the most descriptive and accurate review of Co, it’s innovator Jim Lahey, and the rustic pies that made me double over in delight, but I’m going to give you my opinion anyway.
Damn that’s good pizza.
I’m usually the girl who passes on pizza all the while gazing at the dripping cheese with a lust that rivals a dog begging for bacon scraps at breakfast. So when a long time friend insisted we go to Co. for lunch, I decided to join him for JUST ONE slice.
Fortunately, or unfortunately depending how you look at it, they don’t serve pizza by the slice, they offer you perfectly crafted pies made on homemade bread covered in authentic Italian toppings. The combinations are so perfect, they won’t let you change or add any items. The dilemma is not that you can’t have it your way, but you then have to choose between 10 pies that each sound so divine.
We opted for the ham (prosciutto) and cheese and the Stracciatella (topped with roasted tomatoes, creamy buffalo mozzarella, and arugula) which was the clear winner. My one piece quickly turned into three….ok, three and a half. And just like in Italy, the fresh ingredients proved to be satisfying and not overwhelming.
The only part of your experience that might be a bit disturbing are the close quarters you must keep to enjoy your meal. Two tops are stacked closely and a communial table sits center stage in the small eatery.
So go on an off hour, find a space to kick back and enjoy a slice of heaven right here on the island.
Company – 230 Ninth Ave @ W 24th St 212-243-1105
As scheduled, my BluePrint Cleanse came today despite the blizzard!
I’m not cleansing, but I’ve missed the juice so much I asked owner and long time friend Erica to send some over last week for NYFW. Honestly, I didn’t think it would make it today, but minutes ago it arrived!!
If I was cleansing, I would greatly appreciate their effort because I would have prepared mentally and organized my schedule to accommodate the 3-5 day juice routine.
You can see from the picture, I ordered Juice ‘Til Dinner – 4 juices from the Foundation cleanse (my favorite), and 2 yummy vegan dishes.
I plan on throwing a juice and snack in my purse to take to the tents so I can stay healthy on the go between meals.
(Full disclosure: Juice Til Dinner provided for free.)
I can’t remember the last time I sweat as much as I did last night in Melanie’s spin class at Soul Cycle!
When she took my classes, she was the obvious rockstar (who, truth be told, is a stronger rider than I am).
Last night she commanded a packed room with an incredible playlist and perfectly choreography to hit the beats. She pushed us to the limit and we loved every minute of it.
I’m checking the schedule at all of the NYC locations to see when I can get back in her class asap.
check the schedule here!
- by Kallah Maguire, the Stylist
Sheila – Los Angeles
I’m going to share one of my super-stylist secrets….When I bring my clients Aussie labels I’ve scooped up at this store, they beg I tell them where to find such treasures. As this is my first post, I thought I would win you over with one big swoop.
Allow me to introduce you to Sheila.
Tucked away in WeHo, across from the popular Urth Café on Melrose, you’ll find my little Sheila who never ceases to disappoint my expectations for a fabulous dress.
Sheila carries a range of styles so they make it easy to find a dress for an event, traveling, red carpet, or just looking great while you run around town. They have belts from Streets Ahead, of Sex and the City fame, cute colorful jeans by Nobody Denim, and a small selection of tops and jewelry. The dresses range from $100 – $600, but there are a lot of options for $250 and under, so you can find a dress whether or not you are splurging.
Perhaps you are wondering why I’m telling you all about dresses in the dead of Winter, just after all the holidays? Well, the early bird gets the worm, and Valentine’s Day is just around the corner. You should get a jump start on finding just the right dress to impress your honey.
Sheila is having pre-Valentine’s Day sale Feb 6th – 8th where they are offering %15 off selected dresses. Since you are so special and smart for reading MTM, if you go in any time between Feb 6th and 14th you’ll get the 15% discount when you mention that that Kallah of The Emerald Scarab and MTM sent you!
Sheila
8568 Melrose Avenue, West Hollywood , between Westbourne and Westmount Drives (across from Urth Cafe)
store hours: Mon – Sat 11am – 7pm, Sun 11am – 5pm
310-360-0033
sheilastyle.com
Also read her blog and follow her on Twitter @SheilaStyle
Images courtesy of Claudine from Sheila.
