A Restaurant Gala on a Scale We Can Live WithIt’s event season in the New York restaurant world, so it’s not exactly news that there’s another charity gala featuring chefs from local restaurants giving out signature samples. But we love Careers through Culinary Arts Program’s A Taste of Fall. For one thing C-CAP is one of the coolest programs we know of, encouraging culinary talents in public high schools to find careers in the restaurant business. (The participating chefs are all New York City public-high-school graduates, the pride of Long Island City, Harlem, and Prospect Heights.) Plus, the scale of the event is a lot more manageable: It’s only $110, and $75 of that is tax deductible. C-CAP students will assist chefs from Asiate, the Four Seasons, Tabla, and other good restaurants. While you’re eating, $5 raffle tickets could score you a bunch of good stuff, including lunch at Café Boulud, dinner at Craftsteak, or a session with “hairstylist to the stars” Michael Stinchcomb (that’s the one we’re hoping for). So stop by Taj tonight — you can buy tickets at the door.
A Taste of Fall [C-CAP]
Eye Candy: Where to Eat With an Interior DecoratorDear Grub Street,
My interior-decorator friend is visiting soon, and I’d like to take her to see some interesting places. We can’t really afford to eat at Per Se et al, but maybe we could get a drink at some of the super fancy places. My concern is not to sacrifice taste with décor. Where would be good places to be wowed visually and orally? Where would be good for dessert or a drink just for their interiors? Thanks!!
Zagat 2008 Smiles on Daniel, Gordon Ramsay, OthersNew York’s little red book, the 2008 Zagat guide, is out today. It is more significant to the restaurant world than the Michelin guide, and for good reason: The same people who use it are the ones who write it. So what if it’s a popularity contest? Life is a popularity contest. There were some minor shakeups in this year’s rankings, such as Union Square Cafe retaking its sibling Gramercy as most popular restaurant, and Daniel retaking the top spot in cuisine from Le Bernardin. But the more interesting points required a slightly closer look.
Back of the House
Restaurants Not Feeling the Love Last Night; Menu Secrets Kept From RiffraffA brutal Valentine’s Day for New York restaurants, battered by cancellations owing to the lousy weather. [WCBS]
Many of the city’s best restaurants have off-the-menu specials: foie gras donuts at Telepan, Daniel Boulud’s lobster ravioli at Le Cirque, and more, all revealed here. [Restaurant Girl]
Chocolate, of all things, turns out to be New York’s No. 1 specialty-food export — if you eat it on the East Coast, chances are it came from here. Food processing is “by far the most stable major manufacturing sector” in the city, and one of the last. [NYT]