To Try: The Wright

The people at the Guggenheim, unimpressed by the Moma and its fine dining area are opening "The Wright" within its walls. The restaurant as architect Andre Kikoski says "is designed to be conducive to social interaction, and it about the integration of (food and) art." If the food is as pleasing as the calming decor than sign me up for seconds. Rodolfo Contreras who was responsible for the food at Bouley and Town will be dealing at The Wright. The current craze for "sustainable and local" ingredients will lend the cuisine to that vein - with the ingredients being the star of the show.

Dinner service begins next month, while lunch, bar, and brunch service start up on Friday. (12/11/09)

If you stop by please drop a review in here.

-gg

Big Mac Challenge

Sometimes you need to experience the bad in life, to appreciate the good. The saying is never more true than in the food world. Whether it be an encounter with bad chinese food, pizza, seafood (oh man), etc. - the moment you can erase those memories with a bite of good food is freeing. The good experiences (in food and in life) are what keep you coming back, and the bad experiences make you cherish the good.

I give you the Big Mac Challenge. My younger brother, a few months out of college, is working for a finance firm downtown - and sits on a trading floor. The transition of a competitive college drinker to a trading desk is smooth to say the least - most of the guys he sits with relish the chance to take him out for drinks, and of course he never says no. A few weeks ago, on thanksgiving eve - the office was quiet, too quiet for the guys he works with. So, naturally - an eating contest was arranged. 5 of the young guns would be competing and there would be a cash prize (of $600). That's big money to someone fresh out of college with a sizable monthly Manhattan rent payment. They were chomping at the bits.

5 Big Mac's, 1 Large Shake - 45 minutes. (its painful to type about - let alone do). Each contestant was given 5 big macs, and a large shake to inhale in 45 minutes - the pot of cash awaiting them at the end of the onion and special sauce rainbow. The players started off strong, and my brother said he was able to polish off 3 of the burgers easily (hey he's a growing boy), but once the 4th started it was hard going. He pushed on, while some of the contestants iron stomachs threw in (or up) the towel. According to his coworkers he was green in the face trying to eat the last burger - but he prevailed. He finished it, drank the shake and held it all down for 25 minutes (not a second longer) along with one other contestant and was able to split the $600. 5 big macs, 1 shake, 30 minutes of hell, and $300 dollars later the office was no longer too quiet.

After this feat he couldnt discuss food - nor did he touch anything at our annual Thanksgiving eve Steak Night dinner with our cousins. The big mac challenge had taken him to the ropes, but he was able to survive- barely. His stomach was hurting on Thanksgiving, and that challenge may have tarnished his meal a bit - but speaking to him now he will tell you just how incredible the next good meal he had was.

A week after the incident he went to PJ Clarkes with his friends from college. They all sat down and of course ordered burgers. He went with the Cadillac, a favorite of mine, and ate it as though it was his first bite of kobe beef. He described the burger when he got home in such great detail that I thought I had just eaten it. The level of enjoyment could only be explained by his earlier run-in with the Big Mac challenge. So, although you may be bummed about that turkey sandwich or salad you got for lunch - just think about it as the foundation for the appreciation for all the great meals that you have yet to enjoy.

-grub

Bar Jamon - or in spanish "Bar Jamon"

Last night I went out for an unconventional Tuesday dinner and drinks with my girlfriends sister and new fiance. The ladies, fans of good food, great wine - and convenience, selected Bar Jamon (on 17th and Irving Place). Bar Jamon is the wine bar attached to Mario Batali's Casa Mono. A popular alternative to the main dining area, it is usually crowded with an after work crowd, leaving the girls with a short wait upon arrival. The restaurant itself is very small and only seats about 15 people in an elevated picnic-table style with bar stool seating. You can opt to stand at the bar for your quick bite and drink if the wait proves too much for you. The ambiance is cozy, although a bit hot during rush hour and Mario Batali would have an issue sitting comfortably. The service, noticing the girls waning patience, was able to swoop in, hang their jackets, and seat them just before they moved on to Plan B. The decor reminds one of a livingroom, or library (with wine instead of books) and reminded all of us of the authentic restaurants in Barcelona and Madrid. The vibe was casual but intimate.

As I was en-route to the restaurant Tiffany had this to share:

"Since Patty nor myself are accustomed to reading the Spanish language or well versed in the native wines, we started off with a great recommendation for a nice dryer white wine: Ribeiro Vina Mein 2008 (around $40/bottle). Being a Pinot Grigio lover, it was absolutely perfect. Light and refreshing with some mild fruit flavor and not TOO dry. We also ordered the Pan Con Tomate, which was delicious. Basically just two halves of Italian bread toasted, and rubbed with garlic, salt, pepper and the juice/seeds of a tomato. Simple and delicious."

The luck of the Irish was with me as I walked in, as the ladies beside Tiffany and Patty were getting ready to leave. We ordered another bottle of wine, the Jamon Serrano Fermin, and two types of cheeses which each came with a great fruit accompaniment: the Tres Manchegos & Membrillo and the Valdeon & Figs. The cheeses are categorized by sheep, cow, and goat (listed on the menu [and profusely explained by the server] as; oveja, vaca ,cabra.) The Serrano jamon was delicately hand sliced (on the pictured slicer) and mouthwatering - just as we expected. The tres manchego, which was unanimously decided as our favorite cheese, went perfectly with the membrillo, which is a firm, sticky, sweet paste made of quince fruit. Tiffany was keen to point out that the Membrillo was a playful take on a fresh cut of Ahi tuna (with color to match) and tasted of apricot jam. The valdeon, which was a creamy cow's blue cheese was excellent as well. All served with some Italian bread. (A minor complaint in the bread area - as the bread seemed to be sitting for a few hours, more suitable to table bread & butter serving, not the backbone for a meal).

After a few more glasses of wine (This was a celebration!) Chris, Patty's fiance arrived and sat down. Being a man of true blood as myself, we ordered another bottle of wine. We also explored some more food. Chris ordered the tres manchegos again (he couldnt resist) as well as the duck liver served on sourdough toast. (*Note- if I go back I will request this toast with all my food) The foie was served with a beautiful apricot jam, and the sweet and salty combination of the dish was very pleasing. We also ordered the Marinated Calamare and Mussels en Escabeche. At first bite, Tiffany thought the mussels were a bit oily - with the thought that the "drizzle" in balsamic vinagrette and olive oil was a bit heavy-handed. This plate was far and away the winner for me. The quality of ingredients in Batali's dishes was no more evident in this dish, where something like a plate of mussels can hold such complex and delicate flavors. The natural melody of sweet and salt on the mussels were really emphasized by the smooth flavor of the oil, and slight bitter touch of the vinegar. The calamari (pronounced Cal-ah-mahd) was quickly named Tiffany's favorite -the thin sliced calamare was marinated and touched with just the right amount of citrus to be dubbed "a ceviche". Served with toasted Italian bread (*Also fresh) and finely cut bitter cabbage, this dish placed second for me. The size of these two tapas were an extremely welcome surprise - the serving was substantial for a small plate and left us all very satisfied.

Hunger sated - the girls thirst quenched with wine, myself and Chris decided to ask for a beer recommendation. After a thorough description by our server of the premier "Alhambra," (a blond ale, with the taste similar to a wheat) Chris and I opted for a large bottle. The texture was crisp, with a nice after-bite- a flavor smooth (almost caramel-like), the bottle was enough for the four of us to enjoy as our desert.

Overall, I think Bar Jamon the perfect place for a small celebration similar to ours or an intimate 3rd or 4th date. The atmosphere is crowded and warm, with a sultry undertone, and the food does not fail to impress. The service got a little slow as the restaurant got filled, but the servers happily take orders if you walk up to the bar. Bar Jamon was authentic and consistent, and after I brush up on my Spanish, I would most definitely return for some more.

Salud,
GG

Great Coal Oven Pizza on Long Island

Pizza ~ The ultimate comfort food.

A piece of bread, heated till crispy, covered with toppings - a staple of the human diet dating as far back as Roman times. The problem of course lies in finding a consistent supplier of that cheesy, crispy, saucy goodness near you. Growing up in Long Island I was lucky enough to live a few minutes drive from a very good "new-school" pizza joint. The type of place where you grab a slice for the road, as opposed to having a true dining experience around it. The Neapolitan Pizza fad that is sweeping through major cities has turned a pizza dinner from a quick-fix to a true dining experience. Where pizzas are crafted to order, served piping hot, with bubbles of crust waiting for you to pick them. There are some fantastic pizza places in the tri-state area, some new some old(see Pepes, Modern, Grimaldis, Artichoke, Bleeker Street etc.) none of which happen to be on the North Shore of Long Island.

::pauses for excitement::

I give you - "Salvatores" of Port Washington. A low profile pizza restaurant that has all the facets of a "Trendy" spot in Manhattan. Red and white checkered table cloths, a cash only policy, tattooed hostesses, impatient and speedy service, calzones the size of small children, and consistently fantastic coal oven pizza. The setting in Salvatore's is what would qualify as "old-school", and the pizza is made to match. As you walk in the door - the smell of fresh flour and crisped bread, coupled with the crushed tomatoes and basil is utterly seducing. If you or any one in your party is "anti-carb" - STAY AWAY! You will not be able to resist.

We ordered a Greek salad to share to begin the meal (We were hungry!) The salad came and the waitress spoke the words that could have been uttered by an angel "We are making the bread that comes with this". My eyes lit up, my stomach roared and when the hot, crispy flat bread came we dove into the salad. After we had devoured the combination of olives, feta, dressing and bread our "small" pie arrived. We opted for half white and half margherita with meatball. I will let the pictures I took while eating do the rest of my typing. The meal was fantastic.

I can not wait until my next trip back - and if your on Long Island - this place is worth a drive.

Enjoy.

Happy Thanksgiving!

I hope everyone had a great Thanksgiving, and was able to eat at least 2 or 3 Thanksgiving Dinners over the course of the weekend. It is winter after all, you should be preparing for the cold season. The highlights of my Thanksgiving weekend were a)being surrounded by my great family and friends b)my moms signature pumpkin soup (recipe to follow, soup not pictured) c) the scallion bread made by my girlfriends family, and d) REPEAT. Above is my plate from Thursday (I always eat a leg for dinner - I later had the second leg with my midnight snack), what began as a well proportioned and divided dish was soon after mixed together into that conglomerate of goodness we call "Thanksgiving Dinner".

-gg

Do It Yourself Pizza! (You know you've always wanted to)

If you're anything like me, (and the majority of people for that matter) you love fresh baked pizza. I've always found cooking to be therapeutic and fun, and would like to share this recipe for baking thin crust pizza in the comfort of your home or apartment.

No Knead Margherita Pizza

FOR DOUGH
(yields 3 10-inch crusts):
3 cups all-purpose or bread flour, more for dusting
1/4 tsp. instant yeast
11/2 tsp. salt
11/4 cups water

FOR SAUCE:
1 vine-ripened or heirloom tomato (about 5 oz.)
1 pinch salt
1/4 tsp. extra-virgin olive oil

FOR EACH PIZZA:
5 tbs. tomato purée
2 oz. buffalo mozzarella (about 1/4 ball)
basil leaves
1 tbs. extra-virgin olive oil
Salt to taste

To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.

Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.

Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.

To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.

To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

The Jazz Standard (literally)

After the Jazz Brunch we had at Garage cafe we took a while to digest, and then I took Tiffany down to Jazz Standard for dinner and show. I had looked online a few weeks ago and seen that The Steve Grossman Quartet was performing for the first time in 15 years stateside on November 21st. (Steve played with Miles Davis on several of his records) The Jazz Standard is situated right under BlueSmoke, a well known BBQ restaurant, and the food comes from a shared kitchen.

You enter JazzStandard through the same entrance as BlueSmoke, behind a second closed door. A walk down the stair case lined with musicians past leaves you in the red-hued dining area (with lowlit back bar). The hostess was extremely friendly and accommodating (both my girlfriend and I are extremely indecisive). After we decided on our seats (right in front of the drum set), we were presented with menus for our perusal. We were amongst the first people in the Standard, and it filled up quickly. The menu is classic BBQ cuisine, and a full bar menu. To start Tiffany opted for the Wheat Beer, and I went with a Porter (both great). We were given the perfect amount of time before the waiter came asking for our order, and did not have to scramble to make a decision. (Great for the indecisive again).

The first time I ate at BlueSmoke, I met a woman from Texas who told me that Bluesmoke was the most authentic BBQ she has had away from home - and this past trip supported that statement once again. We split the Fried Chicken and the Rhapsody 'n Cue. (great name) The Fried Chicken was awesome (and I am not a fried food person), it was incredibly moist, with a crisp THIN breading. The quality of poultry was top notch, and it was a satisfying not stuffing dish. The Rhapsody featured Ribs, Smoked Chicken, Pulled Pork, Mashed Potatoes, and Greens - all delicious. The ribs were perfectly cooked (juicy, soft, fall of the bone) and the Chicken was fantastic. Tiffany, "the anti-smoked food" eater was blown away. The flavors were delicate, and the moisture kept inside was idyllic. The pulled pork was great also - with sauce that made it a highlight of the meal.

As we were finishing, the lights dimmed, the musicians took the stage, satiated diners relaxed in their seats and the show began. It was wonderful. The show lasted about an hour, at its close the crowd erupted in applause (for the food/service/and show). Walking up the stairs to street level an elderly gentleman caught my obviously pleased eye, tapped his wife, and with a smile and a nod said "tonight's going to be a great night!" It certainly was.


Even if you wouldn't consider yourself a live music buff - Jazz Standard is a great alternative to your run-of-the-mill dining experience. Pairing perfect service, food, and ambiance is a rare occurrence in New York City but Danny Meyer seems to do it over and over.

::applause::

-gingergrub