Here’s how it happened. When my mom asked me what she could give me for my 50th birthday, I said “A Broadway show and a nice meal, just the two of us.” The restaurant she chose was one of her faves, Marea, but then she changed her mind—her pal Cynthia, with whom she was staying on the UN-traffic-clogged East Side, said we had, had, had to go to Omar’s—only open ten weeks. I hadn’t heard of it. Checked it out on Urban Daddy—interesting but I hate clubs. I looked into the namesake and thought, South American party boy—I don’t know, Ma. But she’d reserved it, even ordered a car for after the theater for the special occasion, so I didn’t argue. It’s in one of my favorite neighborhoods, West Ninth between Fifth and Sixth, and we descended from the sidewalk to Read On »
Posts Categorized: Travel
Today’s cocktail is a new one for me, via Emilia via Pableaux (see below). It’s a sherry and fruit cocktail from the early 19th century called a Cobbler. A Google search will give you all sorts of spirit-based “cobblers,” but how they differ from a basic whiskey cocktail is, well, they don’t. So let’s keep the term clean! A cobbler is a sherry-based cocktail! And truly refreshing!—M.R. by Emilia Juocys Friday Cocktail Hour is probably one of my favorite weekly segments I have been part of since I began working with Michael and Donna. Every week I get to learn a new classic cocktail or an interesting variation. Since living in Chicago I have been blessed with not only a fantastic food scene, but also a thriving mixology scene. I’m constantly tempted to have multiple “happy Read On »
Chef Donald Link’s coastal seafood restaurant is a necessary stop when in New Orleans.
We’ve taken up part-time residence in Manhattan and discovered that our downstairs neighbor is Tobin Ludwig, one of the partners in Hella Bitters. We were having cocktails in his apartment when he passed around some exquisite cantaloupe. In season, it was juicy and sweet; chewing, Tobin said, “This would go great in a cocktail.” And the challenge was on. He would follow the local and seasonal in creating an elegant summer cocktail using cantaloupe and the basil that is in full flourish, infusing reposado tequila, made from the highly vegetal cactus plant, with this herbaceous leaf. “Basil is a great cocktail ingredient,” Tobin says, “because it’s so versatile. It can go savory or sweet.” To infuse spirits with herbs, combine torn leaves with the spirit of your choice for 48 hours and strain. For basil Read On »
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 »