TV Hostess Kelly Choi Likes Her Sandwiches With Mayo and Mustard
If you haven’t seen Kelly Choi sporting a trench coat on her show Secrets of New York, you’ve probably seen her donning skimpier attire as the host of New York Eats. She also just appeared as a judge on Iron Chef and will soon team with a liquor sponsor to publish The 25 Most Delicious Dishes in New York. What’s one of them? The moussaka at Pylos. “I’m crazy about Greek and Middle Eastern food,” Choi tells us. She doesn’t have the extravagant expense account you’d expect, and she isn’t often hungry for complimentary desserts — but still, the former Ford model managed to put away quite a bit this week.
Full Houses at Gottino and El Quinto Pino, Room to Spare at Bar BlancLast time we ran a Spot Check, we dropped in on several newly opened East Village restaurants between the hours of 8 p.m. and 9 p.m. to take head counts (though in the case of Cantina, there were no heads to be counted). This Saturday we threw some love to the West Side and repeated the procedure with six new establishments in the West Village and Chelsea.
The Other Critics
A Star Swap for Alto & L’Impero; No Amore for Richman at FiammaThe Times’ verdict is in on Alto and L’Impero, and it’s the expected three and two stars, respectively. Lost in the Alto upgrade is the hard fact that L’Impero now enters the dreaded two-star limbo into which Frank Bruni puts any place neither transcendent nor mediocre. Personally, we would have had it at four and three. [NYT]
Alan Richman admires the new Fiamma (former home to Mike White) in a cool and distant way, finding the food busy and not at all Italian, although not exactly lousy by any means. No one will read this review and want to spend money to eat at Fiamma. [Bloomberg]
On the other hand, Restaurant Girl’s three-star review reads like a perfume ad, it’s so loving: “Like an artist, he paints deeply flavored ragu onto a pappardelle canvas, finished with tender ribbons of venison.” Ew! But Steve Hanson must be happy. [NYDN]
The Underground Gourmet
The Cutest Sea-Urchin-Egg Sandwich Ever at El Quinto Pino
There is no end to what you can shove between two slices of bread and call a sandwich, and that, of course, is the beauty of the thing. But is everything edible suitable sandwich material?
That was the point brought up for debate the other night at El Quinto Pino, the new taperia from the Tía Pol folks, where the UG tucked into a ficelle smeared with rich blobs of sea-urchin roe. Oddly, the sandwich in question was listed on the otherwise all-Spanish chalkboard menu as an “uni panini.” It came swaddled in a wax-paper jacket like a Danny Meyer Shackburger, still warm from a gentle turn in the sandwich press and smeared with butter flavored with a zingy Korean mustard oil. And although it was only about the size of a Tootsie Roll and the UG could have finished it off in a bite and a half, it was the kind of toothsome tidbit you want to savor slowly.