ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 February 3–9, 2017
The Sweethearts Collection Gift Box by Mochidoki ($15).
www.EpochTaste.com La Maison du Chocolat’s Valentine’s Day Heart Gift Box ($45–$115). L.A. Burdick’s Signature Assortment ($18–$74).
Dylan’s Candy Bar’s ChocolateCovered Oreos ($22).
EH Chocolatier’s Red Hot Crunch Bars ($14.50). Rose Petal Petits Fours by Valerie Confections, available at Dean & DeLuca ($52).
Chuao Chocolatier’s Raspberry Rose dark chocolate bar ($7).
Salted Butter Caramels from Chocolaterie Tessa ($10).
Flavors of Love For every sweet tooth, there is a match. Here’s our Valentine’s Day gift guide.
If my heart boxers weren’t enough, I’m tall, dark, and chocolate.
By Channaly Philipp | Epoch Times Staff
I
t’s funny how sweets can resemble aspects of love—intense, saccharine, complex, or smacking of spiciness. To help you pick out a Valentine’s Day present, we’ve put together this gift guide featuring sweets to suit various tastes. If you don’t know your romantic interest that well yet, you can’t go wrong with a box of assorted chocolates. Something’s bound to hit the spot.
See Valentine’s on D4
The Perfect Man, available at Dylan’s Candy Bar ($8).
D2
@EpochTaste
February 3–9, 2017 www.EpochTaste.com NOAH FECKS
Grand Tier chef Richard Diamonte and opera star Maria Agresta.
Agresta’s gnocchi dish.
COURTESY OF GRAND TIER
Agresta provided some of the finest singing in “Carmen”—see full review on C4.
Opera Star Maria Agresta Prepares an Italian Feast at the Met Opera’s Grand Tier Restaurant COURTESY OF GRAND TIER
By Annie Wu | Epoch Times Staff
Monday to Saturday Through Feb. 18 Grand Tier Restaurant 30 Lincoln Center Plaza PatinaGroup.com/ the-grand-tierrestaurant
W
hile opera singer Maria Agresta stars as Micaëla in the production of “Carmen” at the Metropolitan Opera this winter season, she will also be lending her Italian cooking at the Grand Tier restaurant located inside the opera house. All the dishes on the three-course menu are family recipes passed down to Agresta from her grandmother and mother. Agresta, who is from the Campania region of Italy, grew up watching her mother cook in the kitchen. “From a very early age, the Italian tradition of a big and friendly family at the table was embedded in my ideals and warmed up my heart. Since then, I always gather a big
COURTESY OF PAOWALLA
At this unique dinner event, over 20 chefs from Upper East Side restaurants will serve dishes inspired by works of art curated by Sotheby’s. Participating restaurants and eateries include American Cut, Crave Fishbar, Jones Wood Foundry, Maya, Sant Ambroeus, and more. The event will be hosted by Food Network’s “Chopped” judge Geoffrey Zakarian and his wife Margaret Zakarian, president of Zakarian Hospitality. $105 to $185 per person.
Weekend Pick
PAOWALLA At chef Floyd Cardoz’s modern Indian restaurant, you and your significant other can choose from a variety of shareable plates, in small and large sizes. They include tandoori king oyster mushrooms with black cumin and black pepper; steamed, banana leaf-wrapped red snapper with coconut chutney; milk-braised lamb shanks; lobster curry with green mango; and sweetbread chili fry with caramelized onions, ginger, Kashmiri chilies, and kokum fruit. Dessert is mango kulfi (frozen milk treat) or rice pudding with blood orange and Lucknow fennel. $85 per person. Tuesday, Feb. 14 Paowalla 195 Spring St. (at Sullivan Street) Paowalla.com
An unforgettable date at
GABRIEL’S
KEFI Chef Michael Psilakis’s Upper West Side Greek restaurant will prepare a three-course couple’s tasting menu, with options like meatballs with roasted garlic, olives, and tomatoes; sheep’s milk ravioli with brown butter and sage; lamb shank with orzo; and Chocolate & Roses, with dark chocolate mousse, rose water gelato, and candied rose petals. $45 per person. Friday, Feb. 10–Thursday, Feb. 16 Kefi 505 Columbus Ave. (between 84th & 85th streets) MichaelPsilakis.com/kefi
Join us for a special evening this Valentine’s Day
Reserve today! Private room available
Celebrating 25 years on the Upper West Side
The Grand Tier.
Valentine’s Day Specials
ART OF FOOD AT SOTHEBY’S
Saturday, Feb. 4 7:30 p.m.–10 p.m. Sotheby’s New York 1334 York Ave. (between East 71st & East 72nd streets) ArtOfFoodNY.com
crowd of family and friends, and cook with an enormous pleasure and love. I simply fell in love with cooking just like with singing,” she said in an email interview. She recalls growing up in a food-loving family who cooked meals with incredibly fresh ingredients: her relatives grew vegetables on the family farm, her uncle was a fisherman who ran a fish shop, and her father made his own olive oil. At Grand Tier, Agresta will be offering classic dishes from her hometown Cilento, such as hand-rolled gnocchi alla Cilentana, made with eggs, smoked provola cheese, and pecorino; and cannoli Cilentana with chocolate and lemon-vanilla crema. $70 for three-course prix fixe menu.
LE COQ RICO Upper West Side dining with “ Upscale high standards and no ‘attitude.’ -New York Magazine
At Gabriel’s, it’s all in the family! We’re family owned and operated, so you know that our commitment to detail is unparalleled. Our menu focuses on traditional Italian fare, all hand-made in house, from the bread to the sorbet.
GABRIEL’S BAR & RESTAURANT 11 W 60th St. • New York • 212-956-4600 www.gabrielsnyc.com
Follow us @gabrielsnyc Walking distance from Lincoln Center for the Performing Arts
This poultry-focused restaurant by chef Antoine Westermann will deliver a satisfying four-course menu on Valentine’s Day featuring both chicken and duck: Quinoa Crab Taboulé with fresh herbs and chicken gelée; Poultry Consommé with duck liver and herb ravioli; and a Brune Landaise breed chicken with black truffle stuffing, celeriac purée, and sautéed winter vegetables. Dessert is a millefeuille with a twist: It’s made with chocolate and ginger, and topped with orange sorbet. $118 per person. From Feb. 7 to Feb. 14, the restaurant will feature a special wine list with French and American bottles named after love. The list is also available for wine pairings for the Valentine’s Day dinner.
Vanilla Bean Kulfi with blood oranges and rosewater.
BRUSHSTROKE Chef David Bouley’s Japanese kaiseki restaurant Brushstroke will serve a six-course menu, starting with an appetizer of Hokkaido scallop with California uni, orange clam, strawberry foam, and tosazu gelée; then move on to dishes like golden crab chawanmushi (egg custard dish) with truffle ankake sauce; charcoal-grilled Miyazaki wagyu sirloin beef with passion fruit miso sauce; and a surprise dessert. $175 per person. Tuesday, Feb. 14 Brushstroke 30 Hudson St. (between Duane & Reade streets) DavidBouley.com
COURTESY OF LE COQ RICO
The Stuffed Brune Landaise.
Tuesday, Feb. 14 Le Coq Rico 30 E. 20th St. (between Broadway & Park Avenue South) LeCoqRicoNYC.com
D3
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February 3–9, 2017 www.EpochTaste.com
DANIEL
Brassica bowl.
COURTESY OF BLAKE LANE
BLAKE LANE
MACHIAVELLI
At Daniel Boulud’s eponymous restaurant, a four-course tasting menu will include alluring French dishes like caramelized Maine sea scallop, with confit leek, potato boulangère, and warm black truffle vinaigrette; Liberty Farm roasted duck breast, with dates, black radish, braised leg pastilla, and mostarda di frutta sauce; and honey lime tart, with citrus chantilly and lychee rose gelée. $315 per person, with an additional $175 for wine pairings.
Tuesday, Feb. 14 Blake Lane 1429 Third Ave. (at East 81st Street) BlakeLaneNYC.com
Northern Italian trattoria Machiavelli has a slate of Italian delights for lovers, served a la carte, such as air-cured beef with sweet Italian radicchio; heart-shaped beet ravioli with burrata, butter, and sage; risotto with lobster and prosecco; pan-seared scallop in pink pepper sauce, served with potato gratin; and a heart-shaped napoleon.
At this modern Chinese restaurant, chef Thomas Chen will serve a five-course, Chinese-inflected dinner, with dishes like mushroom and foie gras wonton with broth; black bass with root vegetables, soy vinaigrette, and onion foam; and oysters with burnt leeks, apple, and sea urchin cream. Share dessert with your loved one: a chocolate spongecake with amaretto and quince. $95 per person for reservations between 5 p.m. to 6:45 p.m.; $115 for reservations between 7:15 p.m. to 10:30 p.m. (glass of champagne included).
Tuesday, Feb. 14 Machiavelli 519 Columbus Avenue (between 85th & 86th streets) MachiavelliNYC.com COURTESY OF MACHIAVELLI
Tuesday, Feb. 14 Weekend Daniel Pick 60 E. 65th St. (between Park & Madison avenues) DanielNYC.com
This new Upper East Side restaurant features Californiastyle cooking with local ingredients. Valentine’s Day specials include a blood orange salad with toasted hazelnuts, pickled red onion, toasted fennel, lemon, and radicchio; a Red Pavlova with chocolate mousse and strawberry coulis; and the Pink French cocktail made with pomegranate gin, cava rosé, and rose water syrup.
TUOME
Tuesday, Feb. 14 Tuome 536 E. Fifth St. (between Avenue A & Avenue B) TuomeNYC.com
Heart-shaped beet ravioli with burrata, butter, and sage.
OTTO’S TACOS AT THE GARRET EAST
Saturdays The Garret East 206 Avenue A (between East 12th & East 13th streets) TheGarretEast.com
COURTESY OF DEN HOSPITALITY
Den Hospitality, the team behind The Garret West, The Garret East, and Dinnertable, is partnering with Otto’s Tacos to serve up tacos at cocktail bar The Garret East every Saturday. A taco stand will be set up inside, while chef Ricardo Arias of Dinnertable (the restaurant hidden within The Garret East) has created a special taco for the collaboration: carne asada with slaw (kohlrabi, pineapple, and cilantro), crispy quinoa, and salsa verde. Den Hospitality’s beverage director, Grant Wheeler, will serve frozen libations to accompany the tacos, such as coconut coffee horchata and frozen michelada.
Carne asada taco with slaw, crispy quinoa, and salsa verde.
WE’RE MORE THAN MEATS THE PLATE MIDTOWN 551 Fifth Avenue 212.972.3315
WORLD TRADE CENTER 136 Washington Street 212.608.0171
HACKENSACK One Riverside Square 201.487.1303
GREAT NECK 777 Northern Boulevard 516.498.2950
WHITE PLAINS 9 Maple Avenue 914.683.6101 MELISSA HOM
FONDUE AT MAMAN Learn how to create your own traditional French fondue feast at Maman, at either of two sessions. The workshop includes dinner, with homemade three-cheese fondue, roasted vegetables, croutons, Maman’s pastries for dessert, and two glasses of wine. The Tuesday, Feb. 7 session is at Maman Soho, and the Tuesday, Feb. 21 session is at Maman Greenpoint. Tickets available online for $65 per person.
PORK ROLLATINI Makes 4 generous servings The three-cheese fondue.
These succulent pork rolls filled with three cheeses are a popular specialty on our menu. They are pretty big, and while some guests can polish off two rollatini with no problem, those with smaller appetites will only want one … but will probably ask for seconds. Know your audience and make enough accordingly.
SUPER BOWL SUNDAY COURTESY OF THE CANNIBAL
THE CANNIBAL BEER & BUTCHER
Weekend Pick
KINGSLEY
Weekend Pick
Enjoy a pre-game, bacon-filled brunch at Kingsley, where chef Roxanne Spruance will be serving up bacon dishes like Chicharron Nachos with white cheddar, bacon, scallions, and crème fraîche; bacon strips with mayonnaise; and smoked wings with a maple, bacon, and ancho pepper glaze. Sunday, Feb. 5 Kingsley 190 Avenue B (between 11th & 12th streets) KingsleyNYC.com
Sunday, Feb. 5 The Cannibal Beer & Butcher 113 E. 29th St. (between Lexington Avenue & Park Avenue South) CannibalNYC.com
@BRUNCHBOYS
This meat-heavy restaurant will have its outdoor heated garden open for a tailgate party. Guests will get to nosh on Super Bowl specials like Pig Head Nachos with cheddar, jalapeño, crema, and pico de gallo; hot wings made with hot sauce and blue cheese; and whiskey barbecue baby back ribs served with mustard slaw. Guests can order personal flasks filled with whiskey and watch the game on big screens.
• 1 center-cut boneless pork loin roast, about 1 1/4 pounds, trimmed • 1 tablespoon olive oil • 1 cup (4 ounces) finely chopped fresh mozzarella cheese • 3/4 cup (3 ounces) freshly grated Parmigiano-Reggiano cheese spiral around the pork slice. Arrange the rollati• 1/2 cup whole milk ricotta cheese ni in the baking dish. 2 large eggs, beaten to blend • 1/3 cup finely chopped prosciutto 5. Bake the rollatini for 8 minutes. Turn • 2 tablespoons unsalted butter, them over and bake until the bacon is melted browned and crisp, about • 8 slices bacon 8 minutes more. Recipe from • 1/2 cup chicken stock Patsy’s Italian 6. In a small bowl, mix the or broth broth, wine, and shallots • 1/3 cup dry white wine Restaurant. together and season to taste • 1/3 cup finely minced Our only location with salt and pepper. Pour shallots 236 W. 56th St. the broth mixture over the • Salt and freshly ground pork and continue baking black pepper, to taste 212-247-3491 until the liquid is hot, about www.patsys.com 1. Using a thin, sharp knife, cut 3 minutes. Let the rollatini stand the loin into 8 equal slices, each for about 5 minutes. about 1/3-inch thick. One at a time, place 7. To serve, transfer the rollatini to a deep plata pork slice between two 1-gallon plastic zipter. Pour the pan juices on top and serve hot. lock bags. Using a flat meat pounder, pound the pork into thin, 4-inch-by-6-inch pieces. Repeat This recipe can be found on page 58 of my new with the remaining pork slices. cookbook “Patsy’s Italian Family Cookbook.” 2. Heat the oven to 450 F. Lightly oil a large ovenproof baking dish or casserole. 3. In a medium bowl, mix the cheeses, eggs, prosciutto, and butter.
Bacon strips with mayo.
Compiled by Annie Wu/Epoch Times Staff
4. To assemble each rollatini, place a pork slice on the work surface, with a narrow end facing you. Spoon about one-eighth (about 1/4 cup) of the cheese mixture near the bottom of the pork slice. Roll up the slice to enclose the filling, tucking in the ends as you roll. Wrap a bacon strip in a diagonal
A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant and love classic Italian dishes.
✁
7 p.m.–9 p.m. Maman Soho 239 Centre St. (between Grand & Broome streets) Maman Greenpoint 80 Kent St. (at Franklin Street), Brooklyn MamanNYC.com
MORTONS.COM
D4
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February 3–9, 2017 www.EpochTaste.com
Over-the-Top Oreos Perfect for the young, or young at heart, these ultra-Instagrammable, chocolate-covered Oreos pile on the adorableness factor. Each is coated in chocolate and crunchy sprinkles, and decorated with a teddy bear or heart motif. $22 for nine pieces. DylansCandyBar.com
Red Hot Love EH Chocolatier whips up these fun Red Hot Crunch Bars made from Valrhona white chocolate spiced with cinnamon and cayenne and filled with crunchy bits of crushed Red Hots candy. The spiciness level is mild, and each comes with a note that says “Be Mine.” $14.50 for two bars. EHChocolatier.com
An Ode to Women
A Dozen Pink Petals
If you want a gift that says “you deserve to treat yourself,” Chuao Chocolatier’s Raspberry Rose dark chocolate bar is the perfect messenger. Part of the Enamored collection, which features combinations of floral and fruit flavors, these luxurious bars created by Chuao master chef and co-founder Michael Antonorsi celebrate women around the world. The packaging is imprinted with love poems, while the chocolate’s harmonious blend of rose and raspberry—neither overpowering the other—will certainly make the recipient feel loved. $7 per bar. ChuaoChocolatier.com
It’s not a bouquet, but these pretty petits fours, topped with sugar-crusted pink petals, offer a surprisingly fun succession of textures. Bite into these treats from Valerie Confections in Los Angeles, and the crackly white chocolate shell gives way to alternating layers of soft vanilla cake and sweet rose petal-passion fruit ganache, with just the right amount of tartness. We love that classic combination of white chocolate and passion fruit in a decadent little package. $52 for 12 pieces. DeanDeluca.com
Flavors of
Welch’s Fruit Snacks
Love
For grown-ups, there’s something so very nostalgic about these Welch’s Fruit Snacks, updated for Valentine’s Day with heart shapes sporting friendly emojis. They are also nice treats for Valentine’s Day kids’ parties. Each 0.5 ounce pouch has a “to” and “from” label for addressing to your valentine. Available nationwide. $4.99 for a 28-count box.
WelchsFruitSnacks.com
Valentine’s continued from D1
Breakfast in Bed It’s not quite the ultimate selfless sacrifice, but we’d say you deserve a nice award if you treat your loved one to breakfast in bed. Mah-ZeDahr Bakery makes your job easy with its Breakfast in Bed package: The chocolate chip scones are unbelievably buttery, the banana bread loaf is moist and luscious, and the granola—with toasted cashews, walnuts, chocolate chunks, raisins, and coconut—is terrific. They all go well with the smooth custom Intelligentsia coffee blend, with warm chocolatey and fruity notes. (Better have a grinder on hand, as the coffee beans arrive whole.) $50. Available in-store and online at MahZeDahrBakery.com
Luxurious Refinement Refined is the first word that comes to mind with the Valentine’s Day Heart Gift Box from La Maison du Chocolat. From luxuriously nutty pralines to intense, silky dark chocolate ganaches, the textures and flavors are beguiling. $45 for 13 pieces, $115 for 42 pieces. LaMaisonDuChocolat.us
Soft, Gooey, and Wonderful
AUTHENTIC JAPANESE RAMEN
Tasty dishes and amazing appetizers! GRAND OPENING
Tabata 3 646-657-0257 601 6th Ave, New York, NY 10011
The Perfect Man
These golden Salted Butter Caramels from Austin-based Chocolaterie Tessa are the ultimate balance of salty, sweet, and buttery. It’s hard to have just one, and caramel lovers would be over the moon to receive these. $10 for a box of 10 caramels. ChocolaterieTessa.com
Life’s Like a Box of Chocolates
Tabata 1 212-465-2418 557 8th Ave, New York, NY 10018 Tabata 2 212-290-7691 540 9th Ave, New York, NY 10018 www.tabatanewyork.com
If you’ve been searching for the Perfect Man, well, here he is—made of solid chocolate, he’s sweet and decadently rich, just as he should be. We can think of a few other assets—he’s an awfully good listener, for one. But he’s also a little fragile; when we tried to stand him up, he fell down on his face and broke his Perfect Nose (he now has an enigmatic, Sphinx-like mystery about him). A gift for friends that provides oodles of laughs. $8 each. DylansCandyBar.com
An Icy Treat Eating frozen mochi ice cream is a sensuous experience—your hand gently warms the soft glutinous rice dough that encases cold ice cream, allowing you to savor that lovely contrast of textures and temperatures with each bite. New York City-based Mochidoki has created special flavors for Valentine’s Day. The special holiday collection includes fillings of passion fruit, raspberry with crunchy bits of white chocolate, strawberry, and vanilla with chocolate chips. $15 for four pieces. Mochidoki.com
We may not know what life will hold, but if you offer L.A. Burdick’s Signature Assortment, at least you can be sure to have an excited gift recipient. We tested this on several people, and the ladies were invariably impressed with the classy ribbon-clad, gold wax-sealed wooden box. Bonus: The box makes a great memento, meaning he or she will likely keep it and remember you. One of the chocolates elicited many oohs and aahs at first sight—the adorable signature chocolate mouse. With its almond ears, white chocolate exterior, and filling made with dark chocolate ganache, port wine, and cinnamon, its taste is reminiscent of gingerbread. From cashew sesame to cardamom-inflected ganache, the bonbons’ flavors are varied and delightfully intense. Assorted prices and sizes: $74 for large, 61 pieces; $42 for medium, 37 pieces; $26 for small, 18 pieces; $18 for petite, 11 pieces. BurdickChocolate.com
The little chocolate mouse is likely to elicit squeals —of delight.
Annie Wu & Julia Huang contributed to this report.
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D5
@EpochTaste
February 3–9, 2017 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Taste the beauty of artful Thai cuisine
THE NUAA
LAUNCHING A
BRAND NEW MENU
Tacos for Breakfast By Annie Wu | Epoch Times Staff Making tortillas from scratch is such a laborious, painstaking project, most home cooks in Mexico these days have given up on it, said Dario Wolos, the owner of Tacombi. Dario, who is from Monterrey, Mexico, wanted to preserve the tradition, while supporting the livelihood of small-scale maize farmers. When he found a collection of farms in Oaxaca that grows non-GMO landrace corn, he decided it was time his Tacombi taquerias would provide fresh corn tortillas. First, the corn is mixed with calcium hydroxide to break down the hull of the corn kernels. Then, the mash is ground into masa powder, which is mixed with water to form a dough that can be pressed into tortilla shapes and cooked. At Tacombi, the traditionally long process is made shorter thanks to a mechanical stone grinder and tortilla press. Back home, tacos are eaten at any time of day, Wolos explained. But for breakfast, people prefer filling tacos with heavier meats, stopping by their local taco stand for a quick nosh on their way to work. At Tacombi, chef Jason DeBriere makes a huevos con chorizo taco, the corn tortilla encasing a heap of cage-free scrambled eggs and homemade heritage pork sausage, spicy and piquant ($5.95). In northern Mexico, where Wolos is from, eggs and dried beef are a traditional pairing, called huevos con machaca ($6.95). In this region, where corn is difficult to cultivate and wheat more commonly grown, flour tortillas are used. Tacombi makes them in-house too. Enhanced with a few dabs of the restaurant’s housemade, explosive hot sauces, this taco is the ultimate cure-all for hunger pangs (and hangovers).
Tacombi Café El Presidente
Tacombi’s breakfast tacos, with tortillas made from scratch.
30 W. 24th St. (between Fifth & Sixth avenues) Flatiron 212-242-3491 Tacombi.com
(212) 888-2899 1122 1st Avenue, New York, NY 10065 www.thenuaa.com
Hours Breakfast served all day Monday–Saturday 11 a.m.–midnight Tacombi’s juices are great for washing down those tacos.
Sunday 11 a.m.–10:30 p.m.
The huevos a la Mexicana combines Chihuahua cheese, onions, peppers, and pico de gallo for a lighter taco ($4.95). To wash these down, try Tacombi’s juices, ranging from the savory, V8-like Verde, with celery, kale, pineapple, apple, lime, and mint ($7.95), to the intensely gingery Púrpura, with beets, ginger, strawberries, and orange ($7.95), and the pleasantly sweet Naranja with papaya, carrots, pineapple, and orange ($6.95) and Piña y Ginger with pineapple, ginger, and mint ($6.95). Breakast tacos are served at Tacombi’s Flatiron and Montauk locations only.
A HEALTHY TAKE ON THAI Delicious & unique dishes you can’t find anywhere else, made with authentic spices and preparations. We offer a selection of organic meats and healthful side dishes like brown rice and quinoa.
Chef Jason DeBriere.
Openings around NYC
THAIS NEW YORK
Ousia Brings Greek-Focused Mediterranean Menu to Far West Side
1718 2
nd
avenue
(btw 89 st. & 90 st.) NYC E Sarn Grilled Steak
T. 212.289.8889 www.ThaisNYC.com
COURTESY OF OUSIA
The Livanos Group (Oceana, Molyvos) has launched a new restaurant called Ousia, which is Greek for essence or flavor. Located in the landmarked Via 57 West building, Ousia offers Mediterranean cuisine and shareable plates. The menu, conceived by executive chef Carlos Carreto, includes Grilled Endive Salad (with aged kefalotyri cheese, louza or smoked pork, almonds, and white anchovy yogurt dressing), and Turkey Leg Confit (with roasted butternut squash and spiced honey). Wine director Kamal Kouiri offers a Greekcentric Mediterranean wine list; while the cocktail menu includes offerings such as the Baklava Island (aged rum, walnut liqueur, all-
Steakhouse Veterans Open Royal 35 The newly opened, 130-seat Royal 35 Steakhouse, in Midtown, is headed up by steakhouse veterans. The team includes general manager Alfred Cetaj (who has managed Strip House NYC and Mastro’s), managing partner Adem Sinanaj (the former manager of Ben & Jack’s Steakhouse), executive chef Joseph Paulino (Uncle Jack’s Steakhouse), and head bartender Sherif Nezaj (Sparks Steakhouse, Wolfgang’s).
The red pepper feta spread.
Ousia spice dram, honey, and lemon) and the PPP (pisco, pomegranate, pineapple, and pink peppercorn). Open daily for dinner, from 5 p.m. to 11 p.m.
At Via 57 West 629 W. 57th St. (at 12th Avenue) Midtown West 212-333-2000 OusiaNYC.com
COURTESY OF ROYAL 35
Steakhouse veterans are at the helm of Royal 35 Steakhouse.
The menu includes the signature 40-ounce Double Porterhouse for Two (dry-aged inhouse for 35 days), and the 76-ounce steak for four, as well as an extensive raw bar and seafood dishes. The wine list includes a wide selection of California wines as well as old-world wines. Open daily, Monday to Saturday from noon, and Sunday from 4 p.m.
Redefining Traditional Spanish Cuisine • Fine dining experience inspired by the distinctive culinary-rich regions of Spain. • Top-quality ingredients expanding on the rich, healthy profiles of the Mediterranean diet. • Seasonal menu reflecting the bounty of fresh, local ingredients. • Exciting selection of Spanish wines, cavas, and cocktails.
Royal 35 Steakhouse 1 E. 35th St. (between Fifth & Madison avenues) Midtown 212-804-7276 Royal35Steakhouse.com
Compiled by Channaly Philipp/Epoch Times Staff
246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866
Larb Duck
D6
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February 3–9, 2017 www.EpochTaste.com
Where to Celebrate Valentine’s Day in New York City
SAMIRA BOUAOU/EPOCH TIMES; LYEKATERINA/SHUTTERSTOCK (HEART)
By Channaly Philipp & Annie Wu | Epoch Times Staff
Far more exciting than the typical dinner and movie date, may we suggest for Valentine’s Day pairing a fun experience with some great dining? You may have to put on some skates and fall a few times, or perhaps get your hair tousled by the wind while sailing, but that’s all part of the fun. Here are our recommendations:
Last summer, Manhattan’s The Pierre, A Taj Hotel, opened up its iconic Rotunda as a dining space. Since the hotel opened in 1930, the Rotunda room has successively embraced different styles, from art deco during the Great Depression to patriotic touches during World War II. For Valentine’s Day, the theme of the menu is “The Essence of Love,” which has also been embraced throughout the hotel to celebrate a partnership with French perfume house, Sous le Manteau (slm). Expect decadence: for example, Eggs on Eggs (caviar, truffle egg custard, shaved black truffle), Butter Poached Lobster, Sauternes Sorbet and Rose Petal Jelly, and Angus Beef Tournedos. $230 per couple. We suggest a pre-dinner visit to The Metropolitan Museum of Art and a stroll through Central Park on your way to dinner. ThePierreNY.com
COURTESY OF THE PIERRE
Rendez-Vous With Decadence
The Rotunda room of The Pierre hotel was re-opened last summer.
The bad news is, Salinas, one of the most romantic restaurants we know, is already booked up for Valentine’s Day. The good news is, the intimate Spanish restaurant in Chelsea is bedecked in floral beauty year-round. Salinas is just a short walk away from the High Line (a lovely pre- or post-dinner activity, might we suggest). And it is 100 percent romance without any kitsch, which is rare. Flower arrange-
COURTESY OF FISH BAR
The allure of the Manhattan skyline is irresistible: bright lights beaming, New York’s intricate cityscape laid out before you. The Brooklyn Heights Promenade offers excellent views, and its boardwalk is perfect for a leisurely stroll. After a romantic walk, head to nearby Colonie, a new American restaurant with cozy vibes: exposed brick walls, wooden panels on the floor and ceiling, and tall windows that let in light from the outside. The four-course Valentine’s Day menu includes small bites to share, like seaweed beignets and artichoke hearts with mint salmoriglio sauce and crispy garlic. Your choice of entree includes winter squash bisque with lobster, pumpkin seeds, and amaranth; pappardelle with egg yolk, black truffle, and nasturtium; and lamb breast with labneh, carrots, quinoa, and sprouts. Dessert options include a passion fruit tart with toasted meringue and sesame, or chocolate doughnuts with pistachio and lemon cream. $85 per person. ColonieNYC.com
A getaway on the Hudson River.
At Bouley Test Kitchen, you can watch as staff prepare a stunning six-course meal right in front of your eyes—as if you’ve entered chef David Bouley’s private kitchen. That’s just one act of a carefully curated evening. This ultimate food connoisseur’s experience kicks off with a cocktail reception, where a mixologist will demonstrate making Bouley’s signature elderflower Champagne aperitif, while canapés are passed around.
Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
A Perfect Fusion of East & West
Our take on Southeast Asian inspired dishes, bursting with flavor. A perfect place to bring a date and try one of our boozy bubble teas!
(btw. 7th & 8th avenues)
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
Maybe in your subconscious, the memory of those two adorable dogs from the Disney classic lives on. You can recreate your own “Lady and the Tramp” moment at Allora Ristorante, an Italian-American restaurant located at The Bernic Hotel in Turtle Bay. That’s because one of the holiday specials is the Maccheroni alla Mugnaia, a dish composed of a single, over 30-foot-long strand of thick spaghetto, topped with a red meat sauce made of lamb, beef, pork, and meatballs (we’re not sure whether we’d advise nudging a meatball toward your sweetheart with your nose, though). The dish is also served with a pair of scissors, should you prefer to be more civilized about the whole business. The dish serves two to four and is priced at $45. Make sure to reserve ahead for the dish. AlloraNYC.com
Chocolatier Sarah Bouley will teach each couple how to make chocolate truffles out of Valrhona artisanal chocolate. Then, after a sit-down dinner expertly paired with wines—courtesy of wine director Adrien Falcon—each guest will take home a black truffle gift from La Rustichella Truffles USA, along with several Test Kitchen recipes for each couple to try making at home. $1,133.78 per couple (including tax and service fees). DavidBouley.com
COURTESY OF THE SHAKESPEARE
Authentic & Delicious
Come enjoy cuisine from the most savory region in Mexico...Puebla!
208 7th Ave.
Your Own ‘Lady and the Tramp’ Moment
Lace Up Those Skates Trust us, take advantage of the season by going on an ice skating and dinner date. It’s way better than dinner and a movie, and it’s far easier for breaking the ice (sorry), for those at the early stages of a relationship. You’re there to interact, not to stare at a screen, right? Our recommendation would be to head over to the ice rink at Bryant Park. Then for dinner, here are two recommendations, depending on whether you’re looking for a more upscale or casual option. For a casual setting, head to British pub The Shakespeare.
The Lambs Club
Shangri La
ments are carefully orchestrated all throughout the dining room, making for a fragrant and visually striking backdrop. Executive chef Luis Bollo serves contemporary Spanish fare. He has prepared special menus starting on Friday, Feb. 10 (some prix fixe, some à la carte, or both, depending on the evening; check with the restaurant for details). SalinasNYC.com
For the Food Connoisseur
SO FRESH! WE NOW DELIVER!
Dine Surrounded by Flowers
A Romantic Stroll
Anchors Aweigh If you’re looking to escape from the hustle of New York while still technically being in the city, one of the calmest places to do that may be on the water. Have dinner over at Fish Bar at North River Landing, a restaurant housed within a yacht docked at Pier 81. Then, take a complimentary sail down the Hudson River aboard World Yacht’s The Duchess, with views of the city skyline and the Statue of Liberty. The four-course prix fixe dinner, which includes rosé and a Champagne toast, is priced at $135 per person, plus tax. Entrees include a choice of skirt steak (with roasted vegetables, fingerling potatoes, and salsa v erde), chicken breast (with faro, broccoli r abe, and herbed demi glaze), salmon (with fregula sarda, snow peas, and tomatoes), and wild mushroom fettuccine. For dessert, choose between chocolate mousse and raspberry cheesecake. This package is available Friday, Feb. 10, Saturday, Feb. 11, and Tuesday, Feb. 14. Boarding starts at 6 p.m., with complimentary sailing from 7 p.m. to 10 p.m. NorthRiverFishBar.com
The floral arrangements are a year-round feature at Salinas.
If you’re looking for a more upscale dinner, Geoffrey Zakarian’s The Lambs Club, with its beautiful fireplace and plush red banquettes, offers a four-course menu. Highlights include Hudson Valley Foie Gras, pastas like agnolotti (with ParmigianoReggiano, chanterelle mushrooms) and ravioli (artichoke, Maine lobster), and a Baked Alaska for two ($135 per person). Plus, you’ll be in good hands with wine expert and sommelier A.J. Ojeda-Pons, who has this advice on picking wines confidently: “My best advice is ‘Trust your sommelier.’ They put together the wine list. I bet they are very excited about it, and they will be thrilled that you want to talk to them. Forget that obsolete concept that they are trying to sell you the most expensive wine,” he said. “Just don’t pull out one of those phone apps and start choosing by ratings; it is a dining etiquette faux pas.”
The Shakespeare Ojeda-Pons, whose motto is “Drink Champagne every day,” loves the bubbly for its versatility. “I always start a meal with Champagne,” he said. “It’s the most civilized thing to do—no need to wait for a celebration or special occasion. I like many styles and to explore a lot; lately I have been serving a lot of the André Clouet “Cuvée 1911” from the Montagne de Reims, a supremely elegant and delicious wine with delicate notes of fresh brioche, a perfect amount of acid backbone, and great minerality. I also always keep stock of the Champagnes from Dhondt-Grellet and Billecart-Salmon—some of my many favorites.” He’s also currently partial to northern Rhone wines, as well as those from Spain’s Priorat region, “where you can find beautiful Grenaches produced by Terroir al Limit and powerful yet seductive red blends from Vall Llach and Bodegas Mas Alta.” We’ll drink to that. TheLambsClub.com
For a more casual setting with great food, we love Jason Hicks’s pub The Shakespeare—it’s informal but oh so cozy. Head chef Simon Townsend is preparing a three-course prix fixe menu for $85 per person, which includes a glass of “British Fizz,” a term Hicks coined for British sparklers. According to Hicks, British Fizz can rival the best Champagnes. “They inspire dreams rather than interrupt them,” he said. The dishes on the menu have a British touch. Think Gin & Tonic Cured Salmon, with dill mayo; English Pea Ravioli with braised morels and pea shoots; Duck Breast with charred chicory and potato dauphinoise; Lamb Rump with fingerling potatoes, asparagus, and mint sauce; or Sea Trout with clams, samphire, and artichoke. And for dessert, there’s a chocolate plate. TheShakespeareNYC.com
D7
@EpochTaste
February 3–9, 2017 www.EpochTaste.com
This Sheet-Pan Salmon Dish Makes for an Easy Weeknight Supper By Melissa d’Arabian So let’s get right down to it: If healthy eating is complicated and time-consuming, we will lose interest before Valentine’s Day has arrived. That’s why sheet-pan salmon suppers are so terrific—they take minutes to make, and yet the healthy fats in salmon are filling. Today’s recipe features salmon alongside quick-cooking asparagus, which tastes sweet and less grassy when roasted. This simple recipe will start off the 2017 menu rotation right. Sheet-pan suppers are perfectly quick for weeknight eating, and versatile enough that you can swap out ingredients to match your tastes and your fridge. Don’t have salmon? Use sea bass or cod, no problem. Just pay attention to the cooking times, particularly as you swap out veggies—you may need to pre-cook hardier vegetables like broccoli or cauliflower. (Tip: You can do a quick microwave steam to parcook slower-cooking ingredients like potatoes before placing them on the sheet-pan.) You can even use frozen fish fillets for this recipe if you add a little cooking time (use an instant meat thermometer to check for doneness).
It’s ready in 20 minutes.
Since my daughter is gluten-sensitive, I use almond flour for a bit of bread-less breaded texture on top of the salmon, but feel free to use crunchy panko breadcrumbs if you prefer. Herbes de Provence is my go-to dried herb blend, and it can be found now in most well-stocked grocery stores, and is a worthy little splurge. Otherwise, use a mix of dried oregano, marjoram, and thyme, and the results will still be delicious. A final weeknight strategy: You can prep this whole dinner ahead of time on your sheet tray and stick it in the fridge. Then, when you get home, pop the whole thing into the oven for a dinner that is even faster than microwaving a frozen lasagna. You’ll save both time and calories, and who couldn’t use that? Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook “Supermarket Healthy.” From The Associated Press
SUPER BOWL EATS COURTESY OF MAKE SANDWICH
ITALIAN DRESSING • • • • •
1/4 extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon dried oregano 1 teaspoon Calabrian chilies or red pepper flakes 2 tablespoons mayo
DIRECTIONS Place all ingredients into a mason jar, close the lid, and shake vigorously until completely combined. Recipe courtesy of Make Sandwich
Heat the oven to 400 F and cover a baking sheet with parchment paper. Gently pat the salmon dry with a paper towel. On a small plate, mix the almond flour, herbs, garlic, lemon zest, half the salt, and pepper with a fork until well-blended. Sprinkle or brush the lemon juice evenly over the fillets. Dip the top of the salmon into the almond flour
mixture, then gently press the crumbs onto the top of the fillets. Place the fillets on the sheet pan. Evenly divide any remaining almond flour mixture among the fillets. Toss the asparagus with the olive oil and remaining salt. Place around the salmon fillets. Cook until the salmon reaches an internal temperature of 135 F and the asparagus is tender, about 15 minutes. Serve with lemon wedges. Recipe by Melissa d’Arabian
Authentic Japanese GMO FREE
When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.
Momokawa Prix Fixe Menu Small Course (service for two or more) • Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu (Sauté meals cooked at the table)
• Dessert
$48/per person A L SO AVA IL A BLE: DA ILY LUNCH SPECI A L S (12 P.M.-4 P.M.)
DIRECTIONS 1. To make the gochujang glaze: In a medium saucepan, heat the gochujang, syrup, sugar, soy sauce, and water together over low heat, stirring often to combine thoroughly. Remove from the heat when it comes to a boil. Set aside. 2. To make the batter: In a large bowl, whisk together the potato starch, flour, water, salt, and pepper to a smooth consistency. 3. Heat about 4 inches of oil in a deep, heavy pot over medium heat. Add a drop of the batter to test if the oil is hot enough for frying; the batter piece will sizzle and start floating right away when the oil is ready.
COURTESY OF BANCHAN STORY
DIRECTIONS
RECIPE
DIRECTIONS
For Batter and Cauliflower • 1/2 cup (90 grams) potato starch • 1/2 cup (80 grams) all-purpose flour • 3/4 cup (180 milliliters) water • 1/2 teaspoon salt • Pinch of ground black pepper • Neutral vegetable oil, for deep-frying • 1 (1 pound/450 grams) head cauliflower, cut into bite-size florets • 1 tablespoon toasted pumpkin seeds, for garnish (optional)
• 1 soft sub roll • 1 tablespoon Italian dressing (see recipe below) • 2 tablespoons jardinière (like B&G brand Giardiniera) or antipasti pickles • 3 slices salami • 3 slices prosciutto cotto, capicola, or good quality ham • 3 slices mortadella, preferably without pistachios • 2 slices provolone piccante (aged) • 3 slices ripe tomato • 1 cup shredded romaine or iceberg lettuce • 3 slices raw red onion
Serve immediately.
• 4 fillets (about 5 ounces each) salmon, skin removed • 1/3 cup almond flour or almond meal (can substitute panko bread crumbs) • 1 1/2 teaspoons dried herbes de Provence (or dried oregano or thyme) • 1/2 teaspoon granulated garlic • 1 teaspoon finely grated lemon zest • 2 tablespoons lemon juice • 1 bunch (about 1 pound) of asparagus, cleaned and trimmed • 1 teaspoon olive oil • 1/2 teaspoon salt, divided • 1/4 teaspoon pepper • lemon wedges, for serving
For the Sweet Gochujang Glaze • 1/4 cup (60 grams) Korean fermented red pepper paste (gochujang) • 2 tablespoons Japanese apricot syrup (maesil aek) or agave syrup • 2 tablespoons sugar • 1 tablespoon soy sauce • 1 tablespoon water
It is essential that you find the best-quality meats, cheese, and veggies for this. This is a simple sandwich that relies on high-quality ingredients.
Next layer on the tomato, followed by the lettuce and finally the red onion.
Prep & Cooking Time: 20 minutes Servings: 4
Servings: 4 as a side
Makes 1 sandwich
Add the sliced meats and provolone layered on top of the jardinière.
EASIEST SHEET PAN SALMON
CAULIFLOWER POPCORN IN SWEET GOCHUJANG GLAZE
ITALIAN MEAT AND PROVOLONE SANDWICH
Spread the Italian dressing over both sides of the bread, then spread the jardinière over the bottom side.
RECIPE
RECIPE
RECIPE
Split and lightly toast the sub roll.
MELISSA D’ARABIAN VIA AP
4. To fry the cauliflower: Mix the florets into the batter to coat completely. In batches, without crowding, gently shake off excess batter from the cauliflower and carefully add to the pot. The battered cauliflower will drop to the bottom first, then float to the surface as it fries. When the florets look crispy all around (after about 5 minutes), transfer to a plate. Repeat with the rest of the cauliflower.
Momokawa 157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com
CASTILIAN SPANISH CUISINE
at el Pote
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
5. Before serving, fry the cauliflower one more time in batches for about 3 minutes, until the pieces have a crispy texture and golden color. 6. Transfer the cauliflower to the pan with the gochujang glaze. Over low heat, fold gently with a wooden spoon to nicely coat the cauliflower in the glaze. 7. Transfer the glazed cauliflower to a plate and garnish with toasted pumpkin seeds, if using. Serve warm. Reprinted from “Vegetarian Dishes From My Korean Home: Flavorful Korean Recipes in Simple Steps” by Shin Kim. Published by Banchan Story LLC, 2016.
2nd Location
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
D8
@EpochTaste
February 3–9, 2017 www.EpochTaste.com
Bonjour Chef In this series, columnist Sibylle Eschapasse interviews some of France’s top chefs, the Maîtres Cuisiniers de France.
with Chef Luc Holié By Sibylle Eschapasse Sibylle Eschapasse: What does it mean to you to be a Maître Cuisinier de France, a most admired title? Luc Holié: It means to me that you should always believe and never give up. Ms. Eschapasse: Why did you choose to become a chef? Mr. Holié: Since I was young, I always liked cooking with my grandmother and mother.
Experience Firsthand the Romance of the Korean Dynasty
Ms. Eschapasse: If a close friend were to describe your cooking, what would they say? Mr. Holié: Ask my friends: Always something good! Ms. Eschapasse: If you weren’t a chef, what would you be? Mr. Holié: Something related to sports.
Ms. Eschapasse: Who would you consider to be your greatest culinary influence? Mr. Holié: Jean-Claude Fabre, the Maître Cuisinier de France with whom I worked for 12 years until I came to New York. Ms. Eschapasse: How would you define French cuisine? Mr. Holié: French cuisine is classic, sophisticated, and endless. Ms. Eschapasse: Of France’s many regional cuisines, which do you prefer to cook and why? Mr. Holié: Mediterranean, because we use only local fish and vegetables, and olive oil, of course. Ms. Eschapasse: What’s your advice to people who would like to improve their cooking skills or learn to cook? Mr. Holié: Follow your feelings. Do it with love and passion. You can watch Luc Holié demonstrate the full recipe on “Celebrity Taste Makers” on Saturday, Feb. 4, at 6 p.m. on Pix11. Sibylle Eschapasse is from Paris and lives in New York City. In addition to working at the United Nations, she contributes to various publications and is the host of “Sibylle’s Top French Chefs,” a series being aired on “Celebrity Taste Makers.” She may be reached at Sibylle.Eschapasse@gmail.com
Name: Luc Holié
Hometown: Albi
Totally different and distinctive cuisines and interior designs on the 1st, 2nd, and 3rd floors.
Age: 51 Restaurant: Jubilee Years of experience with French cuisine: 33 Maître Cuisinier de France since: 2016
RECIPE ROASTED SQUAB BREAST • 6 squabs
Served with stuffed squab leg, dried fruit French toast, and fava bean purée.
For the Stuffing • 6 ounces foie gras • 2 ounces shallots • 1 Granny Smith apple, cored and sliced • 4 ounces white mushrooms, sliced • 1/2 cup port, divided • 8 ounces caul fat For the Sauce • 2 cups brown chicken stock
Heat a non-stick pan over medium heat. Place six 3-inch molds in the pan. Divide 1 ounce of the butter among the molds and ladle the brioche mixture into the molds. Brown on both sides, then finish in the oven for 3 minutes.
For the Fava Beans • 2 pounds fava beans • 3 ounces butter, divided
For the Squab and Glaze
To Prepare the Squab Clean the squab. Remove the legs from the body, keeping the breasts on the bone. Save the liver. To Make the Leg Stuffing
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
Dice the brioche, roasted hazelnuts, walnuts, prunes, and apricots into small pieces. Combine all these ingredients with the milk, cream, and eggs. Season with salt and pepper to taste. Heat the oven to 360 F.
For the French Toast • 8 ounces brioche • 1 ounce roasted hazelnuts • 1 ounce walnuts • 1 ounce dried prune • 1 ounce dried apricots • 1/2 cup milk • 1 ounces cream • 2 eggs • Salt and pepper, to taste
DIRECTIONS
212-594-4963
To Make the French Toast
Pan-sear the foie gras in a pan. Set it aside, turn the heat to medium high, and cook the shallots in the fat. Add the apple slices, mushrooms, and squab liver, and cook for 4 minutes. Deglaze with 1/2 cup port, and season with salt and pepper to taste. Let cool.
For the Fava Beans Purée Blanch the fava beans in boiling water for 3 minutes. Ice them and remove the skins. Set a few aside for plating and blanch the rest once more for 3 minutes. Blend them in a food processor with remaining butter and reserve hot. Heat the oven to 300 F. Roast the squab breasts and legs separately in two non-stick pans in the oven for 12 minutes. Let the breasts “rest” for 5 minutes before removing the bone. Heat the oven to 370 F. In an oven-safe pot, roast the bones in the oven until brown, about 15 minutes. Remove the fat, then add the remaining port wine and the brown chicken stock. Reduce to glaze consistency, strain, and set aside. To Plate Put the French toast in the center of each plate. Form the fava bean purée into 12 quenelles and place two on each plate.
In a food processor, blend the applemushroom stuffing with the foie gras.
Place the squab breasts on top of the toast and the squab legs on the side.
Place the squab legs on a tray. Spread the same amount of stuffing on each leg, and wrap each one individually with caul fat.
Sauté the reserved fava beans and arrange them around the plate. Pour the glaze over dish. Recipe courtesy of Luc Holié
SAMIRA BOUAOU/EPOCH TIMES (PHOTO OF LUC HOLIE); OTHER PHOTOS BY MELINDA MARTINEZ/CELEBRITY TASTE MAKERS
South Korean top chef Sunkyu Lee cooks authentic Korean royal court cuisine