SAMIRA BOUAOU/EPOCH TIMES
D1 August 12–18, 2016 The dumplings are based on culurgiones, ravioli from the island of Sardinia.
Ice Cream Crawl on
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Chrysanthemum leaves peek out from under Parmesan curls.
Lasagna like you’ve never had before.
The Baked Mussels take a page from Spain.
Hide ‘n’ Eat
The dinner party awaits— if you can find the door, that is
By Crystal Shi | Epoch Times Staff
F
inding Dinnertable is half the fun. Our search for the concealed restaurant leads us to The Garret East, an upscale cocktail bar in the East Village marked only by a raccoon head on the awning. We stumble around the space—sober, just lost—until a kind patron points us toward a nondescript curtain in the back. We gingerly push past it and find ourselves in a sloping hallway, dimly lit with a single lamp. At the end, stark and mysterious, beckons a ceiling-high door, painted to resemble tarnished white wood.
The chefs draw inspiration from their frequent travels—Italy is a favorite destination.
Beyond, tucked into a small enclave behind the bar, lies the speakeasy restaurant. It’s a cozy, 20-seat space, with a long communal table, two small two-seaters, and bar seating in front of an open kitchen. Taking a seat at the shared table, surrounded by potted plants, framed black-and-white movie stills, and the thumping beats of old-school hiphop, we feel less like we’re dining in a restaurant and more like we’re visiting a friend for the evening. Dim lights hang low from the ceiling, and the likeness of Dolly Parton grins at us from a kitschy prayer candle. The familiar sounds of clanging pans and sizzling food drift over from the kitchen. That’s where you’ll find the hosts of this nightly dinner party, husband-and-wife team Scott Tacinelli and Angie Rito.
See Hide ‘n’ Eat on D2
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The lasagna pays homage to its Italian roots but with a twist.
Hide ‘n’ Eat Hide ‘n’ Eat continued from D1
Venture Into Thailand’s
Spicy Northeast
at
ESANATION Authentic Thai cuisine sure to delight your adventurous senses!
• 14 types of unbelievable Som Tum (papaya salad). • Gang Om soup that pulls a straight punch to the throat. • Whole Cornish hen, fried to a golden crispiness, with the most addictive dipping sauce. • Yentafo Noodle soup, an authentic standout.
Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.
ESANATION 750 9th Avenue • New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 • esanation.com
The chefs, both alums of Quality Italian, work together to give their customers a unique and intimate experience. From the fully exposed kitchen, they cook—Tacinelli preps the pasta, while Rito makes the sauce—and interact with those seated at the bar, even pouring their drinks and clearing away their dishes. The couple has a long history with food. “We both grew up in Italian-American families, in which food is the focal point of every special occasion or family event,” the chefs said in an email interview. At Dinnertable, they draw upon equal parts heritage and creativity to whip up imaginative spins on classic dishes, like the Lasagna Bolo for Two ($38). “We try to create food that’s exciting and different, but at the same time homey, delicious, and comforting to eat,” they said. The lasagna pays homage to its Italian roots, but it isn’t quite the rich, heavy classic usually served in hefty slabs. Tacinelli and Rito’s elegant take, presented like colorful roses, is somehow light as air. The magic starts with the pasta noodles: made by hand, rolled paper-thin, and cooked only briefly in boiling water. They’re rolled up with béchamel, Parmigiano-Reggiano, mozzarella, and pork sausage Bolognese, then nestled into a casserole dish in a shallow tomato sauce bath. Once out of the oven, the golden-crusted roses are dolloped with creamy robiola cheese and sprinkled with ribbons of fresh basil. The result: lasagna like you’ve never had before. The noodles—soft, light, and melt-in-yourmouth tender—meld with their cheesy filling, until the two become almost indistinguishable in one luscious, ooey-gooey whole. Crispy tops and meaty morsels of sausage provide the perfect textural contrast, and the acidic tomato at the bottom brightens the entire dish. We scooped up every last bite with the toasted bread served on the side. The rest of the menu also leans Italian but borrows from different cuisines. The chefs draw inspiration from their frequent travels—Italy is a favorite destination, of course—and exciting food experiences right in New York. A Chinese restaurant, for instance, was the impetus behind their Chrysanthemum Salad ($11). Inspired by the chrysanthemum leaves served at the restaurant, the couple came up with a refreshing riff on a Caesar salad, using chrysanthemum in place of romaine. A bed of greens arrives tucked under a generous blanket of Parmesan curls, reminiscent of spring grass peeking out from melting snow. The leaves are tender and herbaceous, with a cool and peppery finish—an unexpectedly perfect match for the creamy dressing, which is kicked up with colatura, an umami-packed Italian fish
The noodles meld with their cheesy filling, until the two become almost indistinguishable in one luscious, ooey-gooey whole.
The dumplings will remind you of pierogies.
SAMIRA BOUAOU/EPOCH TIMES
sauce. Crunchy crouton bits, toasted with garlic and sesame seeds, complete the dish. Fresh, light, and balanced, it’s a beautiful starter to gently whet the appetite. Other Italian dishes also get a worldly makeover. For the Baked Mussels ($11), a common antipasto, the chefs take a page from Spain. For the stuffing, breadcrumbs are swapped for Calasparra rice—typically used in paella—seasoned with ground pepperoni and tomato. After baking, the mussels are painted with a bright lemon aioli. The briny meat tucked underneath is buttery-tender and juicy. The Dumplings ($16) are based on culurgiones, stuffed dough pockets from the island of Sardinia. They’re typically filled with potato, cheese, and mint, sealed with an intricate braided stitch, and served in a tomato sauce, but Tacinelli and Rito take a few creative liberties. “We fell in love with the pasta on a trip to Italy,” the chefs said, but “the dumplings reminded us of pierogies, so we decided to add ingredients that reflected a more Eastern European flavor profile.” Enter shallot confit and crème fraîche, which join potatoes, stracchino, pecorino, and 24-month Parmigiano-Reggiano in the creamy, salty filling. Instead of tomato sauce, the pillowy bites swim in a moreish bath of crème fraîche and brown butter—the intoxicating scent will hit you before the dish is served. Chives and dill then join traditional mint in the refreshing finish, and on top, a sprinkle of poppy seeds shines— playful, nutty, and aromatic. Finally, no dinner party is complete without dessert. The Toasted Strudel ($10) is an elevated rendition of the nostalgic boxed breakfast its name evokes. A flaky, buttery pastry envelops almond cream and strawberry-basil compote, next to a scoop of tangy, almost-grassy robiola gelato atop a bed of almond streusel. After the meal, we leave the way we came, ushered out by a chorus of goodbyes. The door slides closed behind us and the restaurant slips from view. Looking back from the outside, it’s hard to tell what’s really hidden behind the gray, unassuming curtain: a warm and welcoming kitchen waiting for the next guest to stumble in.
Dinnertable
At The Garret East, 206 Avenue A (between 12th & 13th streets) Dinnertable.nyc
No password is needed, but you still have to find this secret door.
Hours Tuesday & Wednesday 5:30 p.m.–11 p.m. Thursday–Saturday 5:30 p.m.–11:30 p.m. Sunday & Monday: Private dining only
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SAMIRA BOUAOU/EPOCH TIMES
COURTESY OF DINNER TABLE
The dinner party awaits— if you can find the door, that is
SAMIRA BOUAOU/EPOCH TIMES
COURTESY OF DINNER TABLE
(Clockwise from top L) Toasted Strudel; a curtain leads to a secret hallway; chefs Scott Tacinelli and Angie Rito; the dining room.
A communal table is at the center of the cozy dining room.
Emilia Romagna IS THE REASON YOU LOVE ITALIAN FOOD & WINE BALSAMIC VINEGAR • WINE TRAILS • PARMIGIANO REGGIANO • TASTINGS Emilia Romagna is the land of flavors, making it a destination for the gourmand in search of tradition, authenticity, and top quality gastronomy. We are home to some of the world’s finest products and producers. It is all here. Find out what you missed the last time you went to Italy:
VISIT EMILIAROMAGNATURISMO.COM VISITEMILIA.COM
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BROTHER JIMMY’S BBQ, BEER, AND BOURBON
BRUNCH AND HAPPY HOUR AT CHERRY POINT
Learn some barbecue pitmaster skills from Brother Jimmy’s corporate executive chef Eva Pesantez. She’ll serve Southern dishes from her cookbook and new dishes she has created for the fall, such as grilled mac and cheese. Event attendees will also get to sample bourbon cocktails and beer. $40 per person.
stuff to eat and drink around nyc
Tuesday, Aug. 16 Brother Jimmy’s Murray Hill 181 Lexington Ave. ept.ms/BBQBeerBourbon
SUMAQ PERUVIAN FOOD FESTIVAL
Cherry Point 664 Manhattan Ave., Brooklyn CherryPointNYC.com COURTESY OF THE LAMBS CLUB
The sixth annual Sumaq Peruvian Food Festival, held in partnership with the Peruvian Society of Gastronomy at the Cradle of Aviation Museum, will host over 15 exhibitors from New York, New Jersey, and Peru. The list includes Peruvian chefs like Javier Olano, Juana Cuno, and Juan Talledo. The two-day event will feature over 60 authentic Peruvian dishes, cooking demos, raffle giveaways, and live Peruvian folk and Latin music performances. $15 to $20 per adult, $7 to $10 per child. Ticket includes museum admission.
OLYMPICS SPECIALS AT VIRGIL’S REAL BBQ The barbecue joint has several new menu specials celebrated the Olympics. Order the Gold, two hot dogs and a bottle of Magic Hat #9 beer for $10; the Silver, a Magic Hat for $5; or the Bronze, the restaurant’s signature Trainwreck Fries with melted cheddar and jack cheeses, smoked bacon, scallions, pickled jalapeños, and ranch dressing for $5.
Saturday, Aug. 13 & Sunday, Aug. 14 10 a.m.–8 p.m. Cradle of Aviation Museum Charles Lindbergh Blvd. Garden City, N.Y. SumaqPFF.com COURTESY OF SUMAQ
Cherry Point is now serving brunch on the weekends, with offerings like sticky toffee buns with ice cream, cornbread pancakes with fresh berries and goat cheese caramel, and smoked corned beef hash with poached eggs and fermented chilis. The restaurant has also launched a happy hour, Monday to Friday from 5:30 p.m. to 7 p.m., featuring $4 draft beers; the $8 Bosque Fernando cocktail, made with mezcal, Byrhh, fresh lime, and hopped grapefruit bitters; and $10 grilled oysters served with a glass of wine or a can of Montauk Summer Ale.
Through Sunday, Aug. 21 Virgil’s Real Barbecue 152 W. 44th St. VirgilsBBQ.com
The Rio cocktail, made with VeeV Açai Spirit, aged rum, mango purée, passion fruit purée, and lime.
OLYMPICS MENU AT THE LAMBS CLUB At chef Geoffrey Zakarian’s The Lambs Club, you can view the games while enjoying Brazilian-inspired fare from Monday to Saturday. Some of the special menu items include Bolinhos de Bacalhau, salt cod fritters with piquillo pepper sauce; Pão de Queijo, a Parmesan cheese bread served with spicy marinara; and the Rio cocktail, with Veev Açai liqueur, aged rum, mango purée, passion fruit purée, and lime. Tuesdays will feature live bossa nova, while a Brazilian DJ will be spinning on Wednesdays.
Chef Juan Talledo prepares lechón (roasted pig) at the 2014 Sumaq Peruvian Food Festival.
OLYMPICS-INSPIRED PASTRIES AT PADOCA BAKERY The Brazilian-inspired bakery Padoca is baking a special pastry to ring in the Olympic Games. The PDQ Carioca is an updated version of the traditional pão de queijo, or cheese bread, made with chopped green olives sprinkled within. Green olives are a common bar snack in Rio de Janeiro.
Through Aug. 20 The Lambs Club at The Chatwal 132 W. 44th St. TheLambsClub.com
Through Sunday, Aug. 21 Padoca Bakery 359 E. 68th St. PadocaBakery.com
COURTESY OF TASTE OF TENNIS
HAUTE PRIVATE EVENTS
Chef Marc Murphy gives a cooking demo. COURTESY OF TASTE OF TENNIS
COURTESY OF TASTE OF TENNIS
American professional tennis player Sam Querrey serves a guest at the Ben & Jack’s Steakhouse station.
Serena Williams made an appearance at last year’s Taste of Tennis.
There are private events in Manhattan, and then there are private events at Cava Nerai. Head downstairs to our new romantic stone wine cellar— born from the idea to provide you with the finest setting possible for private events. Whether you’re having a business meeting with partners, entertaining those special clients, or throwing the perfect baby shower, Cava Nerai has the customizable space you need—and an excellent wine selection sure to make the occasion memorable.
55 E 55th St. New York, NY 10022 NeraiNYC.com
212.759.5554
TASTE OF TENNIS Ahead of the U.S. Open, Taste of Tennis is bringing together the world’s top tennis players and the country’s best chefs for a series of special events. The grand gala on Aug. 25 will feature chefs Marcus Samuelsson, Jonathan Waxman, Floyd Cardoz, and more, while players like Billie Jean King and Rafael Nadal will make guest appearances ($275). On Aug. 26, you can watch the finals match of the Mylan World Team Tennis tournament while snacking on chef-prepared dishes. Four top chefs will also compete in a doubles match ($100). Grand gala Thursday, Aug. 25 7 p.m.–10 p.m. W New York 541 Lexington Ave.
Finals match Friday, Aug. 26 1 p.m.–4 p.m. West Side Tennis Club 1 Tennis Place, Queens TasteOfTennis.com
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TUOME HAPPY HOUR
COURTESY OF LANDMARC
COCKTAIL HOUR AT FREUD
The Asian-inspired American restaurant by chef-owner Thomas Chen has a new happy hour menu. Choose from snacks like crispy deviled eggs with garlic chili sauce and herbs; “Quack on Brioche,” with duck confit and daikon relish; and tempura chicken wings with General Tso honey and basil. Liquid offerings include beers, wines, and a small cocktail menu with items such as Fire in the Sky, made with sake, Thai chili, and yuzu, a sour Japanese citrus fruit.
On weekdays, Freud, the brasserie with an Austrian flair helmed by Michelin-starred chef Eduard Frauneder, is serving a new cocktail menu with creations like Sigmund’s Spritz with Aperol, orange, lemon, mint, and prosecco; Vestal Virgin with tequila, St. Germain, watermelon, and lime; and Sublimation with rum, passion fruit, lime, and prosecco. You can accompany your drinks with bar bites like lamb with marjoram, caraway, and cucumber ketchup and $1 oysters with apple balsamic mignonette.
Monday–Saturday 6 p.m.–7 p.m. Tuome 536 E. Fifth St. TuomeNYC.com
Monday–Friday 4 p.m.–7 p.m. Freud 506 LaGuardia Place FreudNYC.com
Pommes Diablo, crispy potatoes with spicy aioli. COURTESY OF TEMPURA MATSUI
COURTESY OF LANDMARC
SUMMER MENU AT TEISUI Teisui’s new summer menu is the first change to its seasonal, 10-course tasting menu since its opening. Changes include a new amuse bouche, the “Chicken Sandwich,” with braised chicken, daikon, carrot, Japanese pickles, micro celery, on sweet meringue, complemented with plum sake; a new Hassun course, a traditional Japanese assortment, with Junsai (Akita mountain caviar), Hokkaido uni and watershield, hamachi with ponzu sauce, Japanese pate (chicken blended with egg), and water octopus with miso and vinegar; and an intermission—the Tomorokoshi Mousse, a teacup of soy milk panna cotta with fried brown rice and sweet corn, adorned with a housemade focaccia wafer and Russian Osetra caviar. $150. Teisui 246 Fifth Ave. Teisui.nyc
Tempura Matsui’s new $230 omakase menu.
Fried Artichokes. JASON GREENSPAN
NEW MENUS AT TEMPURA MATSUI
LATE NIGHT MENU AT LANDMARC
The Michelin-starred tempura restaurant is celebrating its first year in New York City with three new seasonal omakase (chef’s choice) menus. Starting with sakizuke, or a seasonal starter, and ending with dessert, courses include Tempura, battered and fried seasonal seafood (sometimes even a whole lobster) and vegetables on white rice; Mushimono, a steamed seafood egg custard; and Sunomono, a vinegar-based dish, made with seafood and vegetables. Newly appointed chef Kiyoshi Chikano, from Nadaman Sapporo, has joined chef Shin Kato at the restaurant. $140 to $230. Tempura Matsui 222 E. 39th St. TempuraMatsui.com
Marc Murphy’s Landmarc at Time Warner Center is now serving exclusive late night bites, cocktails, and beers from 10 p.m. to midnight. The new late night menu features dishes like Fried Artichokes, Pommes Diablo with crispy potatoes and spicy aioli, and Poutine with Bordelaise dip, to be paired with craft beers on tap or a unique libation whipped up by Landmarc’s mixologists each night.
The second dish in Teisui’s summer menu, Natsu Tori-Mune, with chicken breast, scallop, Brussels sprouts, cherry tomato, and truffle.
COURTESY OF THE HALL AT MP
Celebrating Traditions
(Clockwise from top) Beef Patties, Oxtail Stew, Hot Pepper Shrimp, and Jerk Platter.
Through Saturday, Sept. 3 6 p.m. The Hall 470 Driggs Avenue, Brooklyn TheHallBrooklyn.com
CARIBBEAN JERK & REGGAE FEST AT THE HALL
Landmarc at Time Warner Center 10 Columbus Circle, Third Floor Landmarc-Restaurant.com
at El Paso
Book us for your corporate events, cocktail parties, work lunches, or special celebration!
Jam to reggae music while noshing on Caribbean fare by chef Michael Psilakis. A lineup of national and local reggae bands are set to perform at Psilakis’s Brooklyn event space, The Hall. The Jamaican jerk platter includes Jerk Chicken Thighs, Jamaican Hot Pepper Shrimp, Caribbean Style Rice Pilaf, and Callaloo ($37). $15 entry per person.
STEVE HILL
The Summer Fling sandwich.
Our Specials Blue Ribbon Fried Chicken NYC 28 E. First St. BlueRibbonFriedChicken. com
NEW SANDWICH AT BLUE RIBBON FRIED CHICKEN Blue Ribbon Fried Chicken has debuted its August sandwich of the month, the Summer Fling, in both its NYC and Las Vegas locations. The Italian-inspired sandwich is made with Blue Ribbon’s signature crispy fried chicken, fresh mozzarella, heirloom tomatoes, basil, and sweet balsamic mayo. $8.95.
Compiled by Crystal Shi & Annie Wu/Epoch Times Staff
Late Night Happy Hour Thursday to Sunday, 10 p.m. to close • $4 drafts, $6 margaritas, $5 sangria, $1 oysters •
1/2 dozen oysters & Dos Equis $11.00, all day
Traditional Mexican on the Upper East Side
1643 Lexington Avenue New York, NY 10029 212.831.3104 www.elpasony.com
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Pure Peruvian Cuisine Ceviche, Our signature dish
Happy Hour Mon-Fri 4pm- 7pm Free Peruvian chicken wings after 2nd drink
Live Entertainment 7pm-10pm, every Friday
718-224-8505 • 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com
THE NEW AMERICAN TRADITION
Come try our creative approach to brunch, lunch, and dinner—on Murray Hill.
Manhattan’s East Side Harbors an
Ice Cream Wonderland By Annie Wu | Epoch Times Staff
N
ew York’s intense summers can only be beaten by the creative flavors ice cream shops keep churning out to help us cool down. Here are the most exciting flavors we’ve discovered on the East Side.
Ice & Vice What’s New: Ice & Vice is constantly experimenting with new, unusual flavors. This summer, the ice cream shop has brought back popular scoops from seasons past, such as the Happy Panda, tasting just like an horchata, made with black rice, coconut cream, and Saigon cinnamon. The American Beauty, a clean crème fraîche flavor swirled with rose petal jam, gets a fun boost from its chewy texture. The Bath Salts flavor is a pine oil and lavender-infused stracciatella mixed with bits of white chocolate; eating it is like walking through a field in Provence. You can get the scoops on flavored cones by waffle cone-maker The Konery, in variations like salted blue corn with honey and coconut almond macaron. $4.75 for a single scoop Ice & Vice’s American Beauty with Happy Panda and Bath Salts ice cream.
Chef Mario Batali partnered with Morgenstern’s to create the Molto Mario’s Modena Creamsicle flavor, with sour cherry sorbet, marscapone ice cream, and Sicilian pistachios.
OddFellows’ Olive Oil and Strawberry; Saffron Passion Fruit; and S’mores ice cream.
OddFellows Ice Cream Co. What’s New: The flavors at OddFellows are a delightful twist on convention, like the Olive Oil and Strawberry, with the familiar grassiness of olive oil swirling in your mouth; the Saffron Passion Fruit, tangy and refreshing, with bits of embedded fruit; and the smoky S’mores, reminiscent of bacon in the best way. $4 for a single scoop
Chinatown Ice Cream Factory
557 3rd Ave @ 37th Street New York, NY 10016 (212)686-8080 | www.hendriksnyc.com | Follow us
What’s New: Asian-inspired flavors abound at this local favorite. This season, it introduced the Lychee Rose flavor, with the sweetness of the fruit enhanced by rosewater; and the Green Tea Oreo, reminiscent of a matcha latte with bits of the addictive cookie inside. What better way to cool down on a hot summer day than with ice cream?
Morgenstern’s Finest Ice Cream
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.)
What’s New: Lemon Shiso Espresso is the minty, refreshing version of coffee ice cream you never thought you wanted, while Buttermilk Balsamic gives your taste buds a surprise with its lovely tartness. Burnt Hazelnut is like a silkier, subtler version of Nutella (with real hazelnuts inside!). And that black ball right there? It’s all playful presentation: a light coconut ice cream infused with ash. For the month of August, Morgenstern’s is collaborating with top chefs and restaurateurs to create limited edition flavors like Vamos a la Playa, with lime, coconut, and cilantro (chef Carlo Mirarchi) and Irishman’s Peach Cobbler, with yellow peaches and sweet Thai basil (restaurateur Andrew Tarlow). $4.5o for a single scoop
Momokawa 157 East 28th Street | (212) 684-7830 | momokawanyc.com
Morgenstern’s Lemon Shiso Espresso, Buttermilk Balsamic, and Coconut Ash ice creams.
$4.65 for a single scoop
The Green Tea Oreo ice cream at the Chinatown Ice Cream Factory.
Van Leeuwen Artisan Ice Cream What’s New: Imagine eating an à la mode pie made with mild blueberries. That’s what the Malt With Marionberry Birthday Cake flavor tastes like. Marionberries were first developed by plant breeders at Oregon State University. The berries, along with bits of cake, are speckled throughout an ice cream base that tastes of condensed milk. $5.50 for a regular scoop (up to two flavors)
Van Leeuwen’s Malt With Marionberry Birthday Cake ice cream.
ALL PHOTOS BY SAMIRA BOUAOU EPOCH TIMES TAIRA SHUTTERSTOCK (BACKGROUND) LA PUMA SHUTTERSTOCK (ICE CREAM ILLUSTRATION)
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TI M E
S
Berimbau do Brasil By Annie Wu | Epoch Times Staff
A breakfast staple in Brazil: an açaí bowl with granola and fruit toppings.
T
here’s a distinct beachy vibe when you step into Berimbau do Brasil. The walls are decorated with vibrantlycolored paintings of seaside scenes. Carefree Brazilian pop music fills the air. The restaurant evokes nostalgia for the sunshine-filled country—so much so that our Brazilian colleague remarked that it reminded him of Rio de Janeiro. Berimbau’s menu of traditional, classic dishes is also a great primer for the cuisine. Breakfast starts with an açai bowl, made from açai berries native to South America ($10.95). The frozen pulp is blended with banana, creating a cool, smoothie-like treat that makes for a sweet-tooth-approved start to the morning. Crepes made with tapioca flour are another breakfast staple. The thin pancakes have a coarse exterior but a chewy texture similar to mochi. In Brazil, they are stuffed with whatever your heart desires. Berimbau serves a “camarão” (shrimp) crepe stuffed with bouncy bits of shrimp and a zesty cream sauce made with hearts of palm ($13.95). Also made with tapioca flour, the classic pao de queijo are small breads filled with gooey cheese ($6.95). The restaurant bakes them to order, so they arrive at your table extremely hot. The aroma of Parmesan envelops you as you eat the bite-sized pão—ever so satisfying.
SAMIRA BOUAOU/EPOCH TIMES
Sunny, beachy vibes at Berimbau do Brasil in the West Village.
Berimbau do Brasil 43 Carmine St. (between Bedford & Bleecker streets) West Village 212-242-2606 BerimbauNYC.com Brunch: Saturday & Sunday 11:30 a.m.–4 p.m.
Experience Firsthand the Romance of the Korean Dynasty South Korean top chef Sunkyu Lee cooks authentic Korean royal court cuisine Totally different and distinctive cuisines and interior designs on the 1st, 2nd, and 3rd floors.
Openings around NYC COURTESY OF EATALY
Tower 4, World Trade Center, Third Level 101 Liberty St. Financial District For retail, enter between Greenwich and Church streets Eataly.com
The wood-burning ovens, for preparing Neapolitan pizza.
Eataly Downtown Originally, there were no plans to have a second location of Eataly in New York. But after they saw the 40,000-square-foot space at World Trade Center Tower 4, Eataly CEO Nicola Farinetti said, “We couldn’t say no.” He felt the company needed to be part of rebuilding the site. “It was a zero-business vision, it’s pure poetry,” he said. “But it’s the way we run our company. We are not a chain, we do things because we like to do it.” Eataly Downtown, a marketplace where guests can shop or dine at various restaurants, opened its doors on Aug. 11 and is now open daily from 7 a.m. to 11 p.m. There are a number of firsts for this location, including serving breakfast. Visitors can pick between a very Italian breakfast of espresso and cornetto, as well as items that are nods to New York, such as focaccia with cream cheese, lox, onion, and capers; and panini versions of the ubiquitous egg sandwich—like the Parma, with two eggs, prosciutto cotto, and Fontina Val D’Aosta DOP cheese. There will be a “foodiversità,” a school welcoming all ages, where free demos, tastings, and classes will take place three times daily— at noon, 1 p.m., and 6 p.m.—with no advance registration required. Piadina, a traditional street food from the Romagna region, will have its own dedicated space. The grilled Italian flatbread will be made-to-order and stuffed with savory or sweet fillings; Mirko and Alessandro Maioli, restaurateurs from Cervia whose family has made piadine for four generations, were tapped to bring their recipe to New York. Customers can purchase ragu sauce and
other items to go at the Gastronomia, which marks a change at Eataly. Farinetti said, “We never wanted to do this because for us, cooking is the most important thing. But we started to realize there are things people aren’t able to do any longer.” The venue has five restaurants with different characters and themes—La Pizza & La Pasta, which serves pasta and Neapolitan pizza (there are two gleaming, gold-tiled Stefano Ferarra wood burning ovens); Orto e Mare (meaning “the Garden and the Sea”), with a focus on seasonal produce and seafood; Il Pesce, focused on sustainable seafood; and La Piazza, modeled after an Italian city square, which offers shareable plates and a rotating selection of wines, beers, and cocktails. Though most of the spaces are bustling and lively, the one upscale restaurant, Osteria della Pace, offers an intimate, separate dining room. Chef Riccardo Orfino, whose father is from Sicily, is dedicating the menu to southern Italian cuisine. Characteristic of Eataly’s approach, one of the menu items is a spaghettoni with a sauce made of three tomatoes—two of them Italian varieties, one of them from New Jersey. The venue includes a bakery, a juice bar, a salad bar, a pastry counter with little bitesized pastries called pasticcini, and a marketplace with 10,000 products. Different breads from around the world will be featured every month, starting with the bagel in September. Other Eataly locations are also in the works: Boston in the fall, Los Angeles next summer, and Las Vegas in late 2018.
212-594-4963
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
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Deliciously Sponsored
www.EpochTaste.com
We, at Hatsuhana, realize that it is rare to find a “no gimmicks, no frills” approach to sushi. Sushi is a conceptually simple cuisine. Ironically, its simplicity also makes it complicated. Hatsuhana salutes the centuries-old methods used by prominent sushi restaurants and chefs in Japan. P H O T O S : E DWA R D D A I
Obsessive Attention to Detail T
he single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to introduce unsurpassed sushi and sashimi to New Yorkers. Since the first day we opened our doors in 1976, we have been a sushi specialty restaurant. This has helped us maintain our focus exclusively on sushi cuisine.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btwn. Madison & Fifth Ave.)
Nearly four decades later, our mission remains unchanged. Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice. The fragrance of freshly ground wasabi. The freshest fish from around the globe. Please come by for lunch or dinner and let us show you what real sushi is like!
Escaping the Summer Heat With
KOREAN A
t the peak of New York’s summer, the heat can be so unbearable we lose our appetites. And to cool down, too often we gulp down drinks full of sugar and artificial flavoring. For a restorative meal, missKOREA in Koreatown has a menu of noodle dishes that will revive you with nutrients and appetite-pleasing slurping ($9.95, available daily in August, 10 a.m to 5 p.m). Korean cold noodles, or naengmyeon, feature springy, chewy buckwheat noodles in chilled broth—allowing one to cool off in a wholesome manner. The mul naengmyeon tastes pure and clean, flavored with beef stock and the pickling brine used to make water kimchi (a nonspicy type of kimchi). Bits of ice floating in the soup make the dish even more invigorating. For cold noodles with more of a kick, the kimchi guksu (or noodles with pickled vegetables in soup) has all the garlicky spiciness of kimchi—but the flavors are more balanced in soup form, with a potent broth you’ll want to savor. A saucy version of cold noodles, bibim naengmyeon, will reenergize you in the lazy summer heat. The noodles are dressed in sesame oil and gochujang, combining the pleasant nuttiness of sesame with the tangy sweetness of the red pepper paste. There’s a traditional Korean belief, rooted in Taoism, that the five elements must be in balance for one’s body to maintain a healthy
There’s a traditional Korean belief, rooted in Taoism, that the five elements must be in balance for one’s body to maintain a healthy state.
Haemul kal guksu, or seafood knife-cut noodles, in a comforting broth made of anchovies and vegetables.
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@EpochTaste
August 12–18, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Mix it all up, and you’ll get the lovely combination of sesame oil and gochujang (hot pepper paste) in this bibim naengmyeon noodle dish.
A little place with big flavors
Nutty, spicy, tangy—and served cold—bibim naengmyeon is perfect for summer.
• Authentic Thai Restaurant • Fast Delivery • Corporate Catering Available
Little Thai Kitchen • 231 E 53rd St. New York Tel. 212.644.5353 LTKNY.com
missKOREA BBQ 10 W. 32nd St. MissKoreaBBQ.com
missKOREA JIN The First 212-594-4963
Open 24 hours a day, 7 days a week
missKOREA SUN The Second 212-736-3232
Sunday–Wednesday 11 a.m.–11 p.m. Thursday–Saturday 11 a.m.–midnight
missKOREA MEE The Third 212-594-7766
Sunday–Wednesday 11 a.m.–11 p.m. Thursday–Saturday 11 a.m.–midnight
N NOODLES state. Reflected onto the Korean dining table, dishes are garnished with five colors—black, white, red, green, and yellow—representing the five elements. Following that principle, missKOREA’s noodles are layered with cucumbers, kimchi, radishes, a hard-boiled egg, and strips of seaweed, creating delightful texture and visual presentation. Korean medicine also has a remedy for cooling down: by eating something hot. Traditional thought holds that sweating it out cools the body. MissKOREA serves two types of hot broth with knife-cut noodles made of flour, called kal guksu. The noodles’ broader surface allows the flavor of the rich broth to be savored. The broth in the haemul kal guksu (seafood knife-cut noodles in broth), made with anchovies and vegetables, is comforting and full of vitality. The mixed in clams, squid, and shrimp lend extra briny flavor. Beef bone kal guksu gets its name from simmering beef bones for 48 hours, until the broth gains a milky, creamy consistency. Drinking the soup is like sipping on the essence of beef, robust and soothing. MissKOREA’s owner, Sophia Lee, also wants to wish her patrons good fortune with three new combination meal sets—Longevity, Happiness, and Love, featuring cuts of marinated and unmarinated meats—so you can try all the glorious types of Korean barbecued meats in one go.
Kimchi guksu noodles, potent with the spicy, garlicky flavor of kimchi.
ALL NATURAL ORGANIC YOUNG CHICKEN BROTH NO MSG•EVERYTHING HOMEMADE Hinata’s Special
Soupless Cold Tantan Ramen
100% VEGAN RAMEN
$14.50 Summer Special until end of Sept.
Also Available
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OPEN 7 Days M-F 11:30am-11:30pm Sat 12:00pm-11:30pm Sun 4:00pm-11:30pm
HINATA RAMEN
HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) • 212.355.2974
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
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
Mul naengmyeon, or beef broth cold noodles, with bits of shaved ice to cool you down.
Classic Margherita Pizza
Noodle dishes from missKOREA are reinvigorating in the summer heat.
Arugula, Garlic & Sunny Side Eggs Pizza
“the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...” ZAGAT USER
Roasted Eggplant, Zucchini & Olives Pizza
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB
PIZZA LOVE Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
Sophia Lee, owner of missKOREA.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
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August 12–18, 2016 www.EpochTaste.com ALL PHOTOS BY TAIWAN TOURISM BUREAU
The Wonders of
Taiwan’s East Coast
Sponsored Content
Rafting on the Xiuguluan River. Though Taiwan is an island country only somewhat larger than the state of Maryland, its mountains and history make for a land of variety, be it in terms of culture or the natural riches found across its 14,000 square miles. The county of Hualien, lying on the island’s east coast, is pleasantly removed from the bustling urban jungles of Taipei, the capital, and other modern cities lining Taiwan’s western face. The hospitality offered by its well-developed service industry, combined with picturesque landscapes and preserved traces of Taiwan’s Chinese, Japanese, and aboriginal legacies, make Hualien ideal for vacationers looking for a rustic yet accessible getaway. The ‘Marble Gorge’ At the center of the county is the city of Hualien, with a population of about 100,000. This town is best navigated by foot or on scooters, which can be rented cheaply. From Taipei, Hualien is accessible by regional and express trains. Domestic flights take travelers from the capital to Hualien in about half an hour. Hualien is home to fine scenery, with the 19-kilometer-long (about 12 miles) Taroko Gorge and associated national park situated to the city’s north. Numerous hiking routes and an ancient temple adorn the premises, while the marble that gives the gorge its nickname reflects eons of tectonic compression between continental plates. Away from Taroko, the Two Lakes Bikeway is an ideal and refreshing way to explore a 22-mile stretch of the eastern Taiwanese shoreline. Between the black-pebbled sands at the Qixingtan beach at the north end and the carp of Liyu lake at the south end are dozens of local attractions. Bikes can be rented at multiple points along the way. In the town of Ruisui, south of Hualien
Purple crow butterflies.
Rafting at the mouth of the Xiuguluan River.
Hualien is ideal for vacationers looking for a rustic yet accessible getaway.
Black-faced spoonbills.
The indigenous Kiwit Amis community organizes rafting tours.
A Taiwanese aboriginal monument.
City, lies the Tropic of Cancer and a marker for this important navigational latitude. The township itself is home to several Japaneseinspired hot spring baths and is famous for its honey-fragrance black tea—one of the main local crops. Aboriginal Rafting Native Taiwanese, related to the peoples of Austronesian islands, have lived on the island for thousands of years, but today they make up only about two percent of the population. There are relatively more of them in Hualien, which is separated from the highly developed west by the island’s prominent mountain range. Prominent in Hualien in particular are the Amis people, Taiwan’s largest native group. For between $24 and about $100 a person, visitors can take guided tours of the Kiwit Amis community in the mountains of the Ruisui township. Before 1987, there were no roads to Kiwit, and goods had to be brought and sent to the
Black-faced spoonbills.
town on canoes via the Xiuguluan River. Now, the rapids are known for a 14-mile rafting route that finishes close to where the river empties into the Pacific Ocean. In the last decade, the Amis people of the Kiwit community have made efforts to share their once-suppressed culture with outsiders. From the Ruisui Rafting Visitor Center, you can take a rafting tour that highlights the traditional ways of the indigenous folk, from shrimp trapping to cooking with heated porous stones called “maifan.” Fish are a central part of the tribe’s diet, and have been part of an annual rite in which men up to age 40 stay at the riverbank for four days to hone their skills in a variety of tasks passed down from their ancestors. It was in these trying environments that the natives developed their unique stone hotpot. The heated maifan are placed in a container made from a durable nut plant, in which the water is boiled and the meal prepared, before being served piping hot to the hungry fishermen.
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August 12–18, 2016 www.EpochTaste.com COURTESY OF BOCA GRANDE
SO FRESH!
Authentic & Delicious Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
Come enjoy cuisine from the most savory region in Mexico...Puebla! 60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
An Authentic Bit of Tokyo in Midtown West
Boca Grande
The elegant bar at Boca Grande. •
COURTESY OF BOCA GRANDE
The seafood display. The restaurant is famous for its fresh fish.
Oysters at Boca Grande.
Hours Open daily, 1 p.m.–midnight
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.
HO W
246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866
R
MANOS ANGELAKIS
Passatge de la Concepció 12 Barcelona, Spain 93-467-51-49 BocaGrande.cat/en
YE SA
Manos Angelakis is a wine and food writer in New York City. As the gastronomy critic for LuxuryWeb.com, he has spent many years traveling the world in search of culinary excellence.
Boca Grande
D
Catalan Wines Catalonia produces some of the greatest red wines in the world, as well as a diversity of whites and rosés with exceptional style, for every occasion and purse. There is no such thing as a typical Catalan wine, even though most are created from the main Catalan varieties of garnacha and Cariñena blended with small quantities of merlot, syrah, tempranillo, cabernet sauvignon, and other grapes. The whites are usually blends of garnacha blanca or parellada with some sauvignon blanc and/or chardonnay. Three indigenous white grapes—parellada, xarello, and macabeo—are used to create cava, Spain’s delicious answer to champagne. Pedro Ximénez is also used in blends as well as vinified by itself to give aroma and perhaps a hint of sweetness to the resulting white wine.
318 W. 51st St. (btw. 8th & 9th avenues) • (212) 581-1581
AR
BARCELONA, Spain—Barcelona, a city surrounded by numerous wine appellation areas, is at the center of Catalan wine culture. After a long day of tasting wines, an excellent meal is essential. La Rambla, a 3/4-mile-long boulevard in central Barcelona, is considered to be the civil, cultural, and gastronomic axis of the city. Radiating from La Rambla are streets and alleys where bars, tascas (tapas bars), restaurants, and many other gastronomic treasures are found. On one of these side streets, Passatge de la Concepció, I had lunch at what I think is one of the best restaurants in the city, Boca Grande. It is famous for extremely fresh seafood and scrumptious rice dishes. I started with small plates washed down with a lovely cava, which was soft, fruity, and very refreshing—the perfect starter on a warm spring day. The restaurant has an outstanding cellar and the sommelier, Daniel Rivera, knows his wines. The first item brought to the table was a Catalan classic, pan con tomate, a piece of charcoaltoasted bread rubbed with very ripe tomatoes, drizzled with pungent extra-virgin olive oil and sprinkled with salt and pepper. It is a peasant’s repast, but with freshly baked bread and ripe tomatoes, it’s a delight. The next offerings were a glass of refreshing gazpacho and “Cod Rinds.” Cod rinds are the edges of dry, salted cod fish— a staple in the Iberian Peninsula and the islands of the Mediterranean. The dried fish is soaked in water overnight to desalt, and the hard edges are cut off after the first round of rehydration and then deep fried. The rinds were crunchy, very salty but very tasty; they cause thirst, which means more wine consumption. While I waited for the next batch of appetizers, an entire turbot was brought to the table so I could see it before it was prepared. It was so fresh I thought it must have been swimming in the Mediterranean earlier that day. Fried Padrón peppers were served on a piece of clay roof tile. Sprinkled with sea salt and breadcrumbs, they were green, mild, and flavorful.
Next was tuna tartare over an avocado base, made with fresh yellowtail tuna brought in every day from the Atlantic—it was sushi-grade and of perfect quality for a tartare. The coarsely cut dice was sweet and slightly briny. It was followed by rounds of fried zucchini topped with a bubbling béchamel sauce and chives. By that time, the deep-fried turbo was on its way back, and it was de-boned tableside and served. The turbot was crunchy, a bit on the salty side, and utterly delicious. There is nothing better than freshly caught fish that still smells of the sea! The kitchen serves numerous high-quality seafood dishes, including fried king prawn tails al ajillo and grilled scallops, and also offers exceptional rice dishes, such as paella marinera and black rice (colored with cuttlefish ink) with cuttlefish and cockles. Even though lunch takes a couple of hours— this is Spain after all—no one departs without dessert and a cup of espresso or an Americano.
Find us in the Washington Jefferson Hotel
Shimizu Sushi & Shochu Bar • ShimizuSushiNY.com
A Barcelona Delight By Manos Angelakis
The freshest sushi made the traditional, simple way by master chef Shimizu • Shochu & sake • Exceptional value
Catalan Wines Catalonia produces some of the greatest red wines in the world, as well as a diversity of whites and rosés with exceptional style for every occasion and purse. There is no such thing as a typical Catalan wine, even though most are created by the main Catalan varieties of Garnatxa (Garnacha) and Samsó (Cariñena) blended with small quantities of Merlot, Syrah, Tempranillo, Cabernet Sauvignon and other local and international grapes. The whites are usually blends of Garnacha Blanca or Parellada with some Sauvignon Blanc and/or Chardonnay. Three indigenous white grapes: Parellada, Xarel.lo and Macabeo are used to create their exceptional sparkling wine, Cava; Spain’s delicious answer to Champagne. Pedro Ximenez is also used in blends as well as vinified by itself to give aroma and perhaps a hint of sweetness to the resulting white wine.
TACOS All day, every day
A huge selection of Tacos, made the traditional way with authentic fillings and flavors such as: CARNITAS BISTEC OREJA LENGUA AND MORE! Did we mention they start at $3?
We also serve torta sandwiches!
Taqueria Tehuitzingo
695 10th Ave (@ 48th St.) • 578 W. 9th. Ave (Btw 41st & 42nd St)
646-707-3916 • TaqueriaTehutzingo.com Hours Daily 11:00 a.m.–11:00 p.m.
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Epoch Times, August 12–18, 2016
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