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
Did I just give you a craving for french fries? I know looking at that picture gives me a taste for salty, carby goodness.
The power of suggestion is so strong when it comes to food. Advertisers know this. They aren’t afraid to let you know they know it. Remember that commercial for Dairy Queen where kids replay a drool-worthy DQ commercial in front of their dad to try to induce a craving so he’ll take them to get some?
I did it again, didn’t I? Now you want a Blizzard (or maybe I just want a Blizzard! But sadly, no DQ for me).
So, what is a craving? And how does it differ from real hunger?
Cravings are a natural part of the human condition. We’re actually hard-wired to appreciate and pursue natural rewards, like food and sex, because of their critical survival value. But in a world of over-accessibility, the objects of our craving can become all too abundant. Moreover, just a small sample of the drug/food/rewarding activity can lead to more (what experts call the “salty peanut effect”).
Deciding whether a craving is worth indulging is a really tricky process. I’m going to offer some suggestions, but I have to point out once again that everyone is different, so get to know yourself before you implement any kind of craving-control strategy.
- Know that cravings are instinctual and facts of life. No matter how many cookies you avoid, you may never be able to stop your cravings for one when you pass a Mrs. Fields. Having a craving doesn’t mean you’re unmotivated or doomed to failure. They’re extremely natural and we all have them.
- Learn about your triggers. For me, having something in my line of sight is a recipe for failure. I don’t keep candy on my desk for that reason. Even watching the Food Network can trigger strong cravings even when I know I’m not actually hungry. For some, stress, lack of sleep, emotional duress, or just boredom can be triggers. Know yours!
- Realize that you can have the food you’re craving anytime. Just because it’s there doesn’t mean you have to eat it. You can eat it in 10 minutes. Or an hour. Or tomorrow. Many cravings are short-lived and if you ride them out, you’ll find they go away pretty quickly. If you can, physically remove yourself from the situation or try making a contract with yourself that you won’t act on the craving in a given amount of time.
- Understand that some cravings are actual hunger! If you’re craving something unusual or random, it might be because your body is trying to tell you it’s lacking an essential nutrient. Learn your body’s signals for hunger, like a rumbling stomach, irritability, headache, dizziness, etc. A good benchmark for my actual hunger is if protein and veggies sound good. If all I want is cake, it’s probably psychological hunger or a craving. I’ve also heard experts talk about the “apple test”: If an apple sounds appealing, you’re likely actually hungry. This doesn’t work for me as well because I often crave sweets/sweet foods when I’m not actually hungry. Of course, learning how to practice intuitive eating is also extremely helpful.
- If your craving persists, eat exactly what you want and don’t look back! One cookie, piece of cake, or order of fries will NOT make or break you or your eating plan. If that craving doesn’t go away, indulge it in a way that will satisfy it. Some people can eat a healthier substitute and be satisfied, but most of us probably need the real thing. Start with just a couple bites, since that often is enough to quench the thirst for whatever you’re lusting after. Above all, know this: There’s nothing inherently bad about indulging a craving (especially after following the steps above), so don’t let yourself succumb to feelings of guilt!
The best way to start your day is with a glass of room-temperature water followed by a green juice.
But, so what?!
I’ve blogged a lot about coffee lately because it’s made a resurgence in my life, and I’m loving every minute of it. Why, you ask? Well, I’m finally realizing why people say Starbucks doesn’t serve coffee beyond just the complaint about burned beans.
I’m far from being proficient in the banter, but I’m enjoying the education. Much like my experience with food and wine, I perceived the people involved to be snobby about their passions, when in fact the opposite is true. Baristas and coffee connoisseurs want to spread the good word about the french press, steamed milk, and different roasts. There is more to each cup than the pretty design atop your latte.
The Times published an article yesterday entitled “New York is Finally Taking Its Coffee Seriously” that states, “the difference between a cup of coffee from these new style coffee bars and what was available before is striking.” As the piece continues, it outlines different tendencies of each spot that awakens your senses just as fresh beans would. I encourage you to click through to read the article in its entirety, and seek out one or more of the top coffee “places” in New York.
Now, for those of us who don’t live in New York, where are your favorite coffee shoppes and what is their specialty? Your turn to spread the good word and share in the comments below. If you have a tip for making coffee at home, we’d love to hear that too!
“…Don’t worry about all this technical stuff. As a wine drinker — and being a wine drinker is the most important thing — all you have to concern yourself with is whether you like the wine. If you do? Drink it. If you decide you really like it? Drink some more. If you don’t like it? Drink something else.” — Tom Gutting of From The Gutt
Sometimes I think we get caught up in trying to analyze wine instead of just asking ourselves the most important question, “Do I like it?”
Most restaurants these days will let you taste a couple different wines before you commit to ordering a glass. So don’t hesitate to ask. Unless you’re in a nice restaurant, 8 out of 10 servers won’t have extensive experience with wine, they just relay which glass pairs well with each dish. And they certainly don’t know your palate. If you want an educated opinion ask if there is a sommelier or resident wino (like Ron!).
As Tom says, wine is about you, your taste, and enjoying the experience; the rest is secondary.
All of that being said, what are you all enjoying these days? Any new delicious finds? Let us know and comment below.
(Photo by Andrew Flavin 2009)
And now, for a practical post that has nothing to do with the enjoyment of wine, and everything to do with making sure an accidental wine spill doesn’t ruin your evening. What do you do if you spill red wine on your clothes (or a guest’s), or on the carpet? Despite all of the wine consumed in my home, I have yet to acquire a single stain anywhere, even after overconsumption. And now I’m going to share my secrets with you.
Basically, what you do depends on what you spill it on. Here’s a rundown of each trick so you can’t go wrong.
If you spill on…..
Your Clothes
In most cases, the stain can be pre-treated. Simply add a teaspoon of dish soap to a cup of hydrogen peroxide. Dab this mixture onto the stain with a sponge. Then wash the item either in the washer in cold water, or by hand. Then air dry. And Presto! The exception is if the item of clothing is dry clean only. In that case take it straight to the cleaners.
Soak a sponge in warm water and blot the spot to dilute it. Then apply some talcum powder to the stain. Let it stand for a few minutes, then brush it off. Repeat if necessary.
The Carpet
Well, in that case, you’re out of luck. Nothing can get a red wine stain out of a carpet.
Just kidding. It’s actually almost identical to what you do with clothes. Mix one teaspoon of dish soap with one cup of hydrogen peroxide. Then use a sponge to apply this to the stain. Blot dry with a cloth or paper towels.
At least that’s what all the experts on the internet say to do. If you have come across a better method, leave it in the comments below, and you too will become an internet expert as well!
I can’t wait to experience a actual wine stain disaster just so I can thwart it without batting an eye.
–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.
