Lollygagging in the West Village a few weeks ago, Donna and her pal Lee wandered into the Fatty ‘Cue, and there found one of the servers experimenting with fat-washed rye. I had that very week been working with a schmaltz-washed rye (whiskey infused with the fat’s flavor), so I took it as an omen owing to my wife’s unfailing good karma. She fired off some quick shots and I asked Wilmer, above, for the story and the results. Here with the Friday cocktail, a spicy take on the classic Manhattan that morphed into a kind of Old-Fashioned, thanks to the ingenious Massa Syrup, and Fatty ‘Cue’s “master fat,” combination of fat from various meats, clarified. This drink takes some planning, so if you’re drinking along with the Friday Cocktail hour, in lieu of the Old Read On »
Posts Categorized: Restaurants
Check out James Beard awarding winning chef Melissa Kelly’s restaurant Primo and their blog, via Primorestaurant.com.
Donna and I arrived in New York last Tuesday to begin setting up our city outpost in the West Village, and we were struck anew by the extraordinary dining scene there. I plotted three very different theatrical performances, and they parallel the dynamism and diversity of the traditional, quirky, experimental food of NYC. I wonder if these traits cause coincidences. Last year I had a surprise encounter with my news mentor, Arthur Gelb, returning me to the Times, formative if unhappy years. This year we arrived in Times Square to have a pre-show cocktail at Sardi’s. We hadn’t been there a few minutes, and I don’t know what we’d said other than placing an order for a wine and a martini, but we’d struck up a conversation with a woman seated catty-corner to us. She said, “You Read On »
Returned from one full week in Charleston feeling as never before what an exciting food town it has become. While I was there to film more Le Creuset demos at their new headquarters with Taste Five Media, as part of the fun I got to explore the town some more. By chance the Spoleto festival was underway and my dear mum was in town with friends. She’d booked a table at Cypress where Craig Deihl continues to serve house-cured salumi that is second to none in the country that I’ve tasted. My favorite was the Braunschweiger, smoked liverwurst. Most interesting charcuterie note was that for his emulsified sausages, such as the mortadella on the left, he grinds the meat five times rather than using a powerful chopper called a Buffalo chopper. Charleston is one of Read On »
The Twin Cities in Minnesota is becoming a hot bed of cuisine, check out the Butcher & the Boar, via Butcher & the Boar.