Displaying all articles tagged:

Charcuterie

  1. the dish
    Bistro Pierre Lapin Wants to Change Your Mind About Aspic“Dishes like eggs in aspic don’t get the respect they deserve,” says Harold Moore, whose oeuf en gelée is made with pork hocks.
  2. nothin' but meats
    The Meat Expert Rethinking One of the World’s Most Ancient Food TraditionsCuring and smoking meats are time-honored techniques, and Smoking Goose aims to offer something entirely new.
  3. Openings
    Ferrarini Brings Italian Charcuterie to its Beverly Hills CafeAfter a two-year wait, Beverly Hills has a new Italian deli.
  4. Coming Soon
    More Details Emerge on VedgeThe space has four fireplaces, and will feature two dining rooms plus a veggie bar.
  5. Chef Shuffle
    Garces Trading Co. Reopens With a New Chef at the HelmFormer sous chef Gregg Ciprioni was bumped up to chef de cuisine.
  6. Slideshow
    Take a Look at Le Virtu’s House-Cured SalumiUsing centuries’ old techniques, Le Virtu’s chefs have created more than 30 different cured meats.
  7. Openings
    Plenty to Open on Passyunk Ave. Next WeekThe new market, cafe and deli will focus on farm-fresh and housemade specialty foods.
  8. Menus
    Barbuzzo Makes Its Debut TonightThe menu serves as a showcase for the restaurant’s many housemade ingredients.
  9. Back of the House
    Jared Van Camp’s Back in Town, Has a ‘Pure Rock ’n’ RollThe chef dishes about the next bar-restaurant from the Old Town Social group, a European-style brasserie influenced by the 1960’s and 70’s.
  10. Accolades
    Leakage Reveals Terence Feury, Jose Garces and Others Score ‘Best of Philly’Via Twitter and the web “Best of Philly” winners are revealed.
  11. The Food Chain
    Masato Nishihara Is Amazed by Bar Boulud’s Charcuterie Platter“The pâtés were not undercooked or overcooked, but done flawlessly. I was amazed at their craftsmanship.”
  12. Slideshow
    A Look Into Mignon Wine Bar, Now Open DowntownOld world wines and a selection of hard-to-find cheese graces the tiny space.
  13. Previews
    Jeff Cerciello Will Open Brentwood’s FarmShop in JulyFarmShop will be both a market and restaurant in The Brentwood Country Mart.
  14. Relaunching
    Casa del Mar Ditches Sushi Station for Small PlatesCatch reinvents itself as a wine bar.
  15. Openings
    What to Eat at Dish, Open Today in PasadenaSlow-cooking and Cali-wines will dominate Job Carder’s new restaurant.
  16. Openings
    40 Oz. to Culver City: Wilson Becoming SublimeA neighborhood restaurant with house made charcuterie is planned.
  17. Mediavore
    Michael Jordan Sues Grocers; ‘The Lady Gaga of Pork Products’Plus: fast-food retailers fare poorly, and a stabbed man orders coffee, all in our morning news roundup.
  18. Menus
    What To Eat From Cafe Pierre’s New Menu by Chef Remi LauvandA veteran chef finds a new home and a veteran South Bay restaurant gets a new menu.
  19. Openings
    Say Hello to Guild Gilt, Taking Over the Former Aigre DouxA French Laundry and LEYE vet plans to open a “low cost” restaurant.
  20. What To Eat
    Gabbin’ About Old Town SocialThe salumi and salt cod is fine at Old Town Social
  21. Mediavore
    Shooting at Mission Pizzeria; Burrito Eating Champ Crowned
  22. Breakfast News
    Mornings and Afternoons at Trestle on TenthBreakfast before charcuterie in Chelsea.
  23. Openings
    Tom Mylan Shows Off His Rabbit SausageThe butcher with a cult following offers a glimpse into Marlow & Daughters.
  24. Mediavore
    School Lunches Go Locavore; Ed Brown Goes FishingSlow Food lecturers are boring, the cocktails of ‘Mad Men,’ and more, in our morning news roundup.
  25. Neighborhood Watch
    Catty Males Shake Beatrice; Charcuterie ManiaClinton Hill: There are a few places in the nabe to find gluten-free products, but one celiac sufferer would like to find out about any others. [Clinton Hill Blog] Lower East Side: Video of a Tailor bartender doing his thing. [Snack] Midtown East: Former Savoy chef Matt Weingarten’s year-long plans to start dinner service at Café St. Bart’s will come to fruition on May 5. [Zagat] Upper West Side: Bar Boulud may claim the top charcuterie in town (though Mia Dona’s stepping up), but you can also find some tasty stand-ins at Café d’Alsace and elsewhere, including Fort Greene’s Stonehome Wine Bar. [Citysearch] West Village: Spencer Morgan of the New York Observer supposedly slapped Hud Morgan from Men’s Vogue at the Beatrice Inn on Wednesday night because the latter didn’t respond to the former’s apology e-mail. A true New York noble. [Gawker]
  26. NewsFeed
    Get the Best of West Coast Charcuterie at Mia Dona If you’re not going to the Astor Center’s Head-to-Tail dinner with Chris Cosentino on Tuesday, you can also find his food at Mia Dona, the only New York restaurant serving Cosentino’s charcuterie. Cosentino met Mia Dona owner Donatella Arpaia when shooting The Next Iron Chef, on which he was a contestant, and goes way back with the restaurant’s executive chef, Jason Hall. “We use their lonza (pork loin). It’s amazing. The fat cap is like the finest lardo. And the meat itself expresses the purity of pork — it’s perfectly seasoned and cured, ” he enthuses. Mia Dona serves the lonza on two crostini — one with sheep’s-milk ricotta and Sicilian oregano, and the other with winter-citrus mostarda — but Hall would like to use even more: “I want to use a lot of Chris’s stuff, but we can’t overwhelm the menu all at once.” Cosentino, whom we think of as California’s answer to David Chang, also sells his charcuterie online. Visit Boccalone to order for yourself. Related: Back-to-Back Feasts Will Break the Bank, Blow Your Mind Video: Inside Mia Dona’s Kitchen
  27. Neighborhood Watch
    Bubbles in Your Vodka a Good Thing on the Upper East Side; House-MadeChinatown: A stellar Chinese dessert discovery: “[F]laky green pastries that resembled caterpillars” flavored with durian fruit “came to the table piping hot filled with a bright yellow pudding.” Find them at Chatham Square (6 Chatham Square). [Gothamist] Clinton Hill: The food at Restaurant New Orleans is good, but the entire operation seems completely haphazard. [Clinton Hill Blog] Cobble Hill: The Red Deli at 264 Clinton Street near Verandah Place opens this week with “house-made charcuterie along with grab-and-go items like fried chicken.” [TONY] Dumbo: The D Space offering an Indian buffet is actually called Marrakesh Express, and the food is worth a try. [Dumbo NYC] Nolita: This list of spots to drink up free or cheap wine includes Le Jardin Bistro, where on Monday and Tuesday nights $12 adds all-you-can drink Bordeaux to your dinner. [Bottomless Dish/Citysearch] Upper East Side: A new sparkling vodka called Camitz is for sale at Sherry-Lehmann, Astor Wines, and, in the near future, at Morrell’s, but you can try it in a cocktail at Park Avenue Winter among a few other restaurants around town. [Strong Buzz]
  28. Neighborhood Watch
    Charcuterie Continues to Wow on the UWS; Beer, Cheese, and Chocolate Go TogetherChelsea: Cain’s Website is already “pimping” a London opening. [Down by the Hipster] East Village: Jimmy’s No. 43 is hosting a cheese, beer, and chocolate pairing on January 22. Luckily, cheese before beer, you’re in the clear. [Gridskipper] Danal on 10th Street has given up the ghost. [Zagat] Hell’s Kitchen: Tasting World is hosting its first Wine Essentials course of 2008 on January 17. [Tasting World] Midwood: The Amateur Gourmet’s “Best Place I Should’ve Been To Already and Where I Should’ve Already Gone Back To” for 2007: Di Fara Pizza. There are surely too many out there who can relate. Upper West Side: Ed Levine is as wowed by Sylvain Gasdon’s charcuterie at Bar Boulud as we were. [Ed Levine’s New York Eats via Eater] West Village: David Page and Barbara Shinn have left Home to focus on their North Fork winery and have taken the wine-sensitive heart of the restaurant with them. [Eater]
  29. NewsFeed
    Bar Boulud Opens, and It’s No Mere Wine Bar We just returned from a first look at Bar Boulud, and our immediate reaction: dumbstruck awe. Here we thought the place was supposed to be a wine bar! In fact, it’s a full-scale restaurant with three private dining rooms, a huge kitchen, a separate charcuterie kitchen, and enough dried sausages and glistening terrines on display to get any gourmand hot and bothered. Even the design elements are special: The place is a wine shrine, with a vaulted ceiling (to suggest wine cellars), limestone floors (likewise), and white oak tables (an allusion to wine barrels). Along the walls is a series of framed photographs of wine stains made by Daniel Boulud and artist Vik Muniz. They look like red suns floating, Rothko-like, on their white backgrounds, and are slightly hypnotic. But so are the pork products!