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]
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
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]
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]
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!