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From NY Mag: Cold Comfort
The Brooklyn Ice Cream Factory opened last fall with a streamlined assortment of classic, all-natural flavors, a spectacular location in a twenties fireboat house on the Brooklyn waterfront, and the financial backing of the River Café next door, where, unbeknownst to many, pastry chef Ellen Sternau concocts all the factory's toppings and syrups. The only thing missing, until recently, was hot fudge, a glaring omission for certain sundae enthusiasts. "It's one of the hardest things to get right," says perfectionist ice-cream maker Mark Thompson, who tasted the store-bought competition and charged Sternau with improving on it. She rose to the challenge, using high-grade Michel Cluizel chocolate with a 72 percent cacao content for deep, dark fudge that's worth the wait -- and a walk across the Brooklyn Bridge.
Brooklyn Ice Cream Factory
Fulton Ferry Landing, Brooklyn
absolutly sensational new dish at 71CFF, full flavored ramp etc soup with squab--ROCKS!!
Per my pal with a Belgium wife, the hot new restaurant in Brussels is Belga Queen, i saw on a Brussels site its a 4 out of 5 star spot for food, my buddy said its delish w/ fab design....the bathrooms are uni-sex and all the stalls are clear glass, he was alone in there with two girls at the sink, he went into one and as he entered the glass darkened and he just saw silouettes(sp?) outside and inside others....
Quick but delish bite's at Picholine was better than ever....
Finally made it to the infamous Berta's Chateau in rural N.J., and Tommaso's in Brooklyn after at least a 5 year break...
We did a BYOB at Bid last night and while i may never eat again in that area of NYC, I have to say they did a very fine tasting menu to match the wines...1813 Sherry, 1983 Clos St Hune, 1976 DP, 1985 Meo Camuzet Clos Vougeot, 1960 Vega, 1982 Chave Hermitage, 1980 BV Delatour, 1982 Ausone, 1955 Ausone, 1978 Las Cases, 1990 Bonneau Cuvee Especial, etc....
I have a headache that 2 Tylenol has not cured.....
the Swiss and French have legalized Absinthe again, so the total is up to 6 or more EEC countries...Pernod is making Absinthe for the first time in what 100 years, some reports are that its not great, my fav is still Spanish, I hear Sagarra (from Spain) is a new winner, natural and lighter alcohol...i am still awaiting a strong blend with low alcohol, cant wait, maybe i am destined to open the first Absinthe bar in NYC around 2012...for now order here to taste the fab new Swiss (where it all began)...
A little coincidence to welcome back the Wheel: my mom is doing a report on Verona for her Italian class. She asked if I knew anything about a big wine fair there. I said I'd ask you. She must be thinking of VinItaly, and that must be where you just were? Any insider info I can pass along regarding Verona, wine or history wise?
first thing i saw on the times homepage
This week brought a yummy meal at Gramercy Tavern (home of a top notch wine guy and his fun list), correct and clear from the main menu but a course sent out from the tasting menu (which now includes a veggie taster for spring) makes me want to go back asap....spring rules (till summer:>).....Spring Menu at Al Di La--wow--salad of fava, asparagus and other things spring, asparagus soup, white asparagus with a poached egg and bortagga (sp?), morel rissotto, a spring baby chicken and a great wine list!!
CHOW--off to Italy for work:>):>)
spring has arrived at the Green Market--arugla rabe (new to me), dandelion, and a root i have never seen before from the mint family....will mix these three in small amounts to a risotto made with clam broth, to which i will add clams and squid....to celebrate ?? still being alive ??
gotta love a BYOB---this place is new, food quality dont know but its BYOB for now--TIP NICE:>))--Osteria del Sole
On what might be one of the West Village's prettiest corners, the late EQ has quietly morphed into this lively trattoria, with a moderately priced menu of traditional Italian fare and a boisterous Italian clientele that laps it up. Until the liquor license arrives, the busboys will happily fetch a bottle for you from the local liquor store (as long as you pay up front).
267 W. 4th Street
212-620-6840
Cuisine: Italian
not as good as the wheel's but interesting "favorite picks"
Oh waitron, when you get a chance...
Ok meal at Solera, nice meals at Blue Hill and The Tonic,
another fab meal at GSIMidtown, another raid on the list at Manducati's (still some gems:>), really need to get back to Al Di La cause it s/b up on top list.....
In the Bay Area, a new breed of restaurant is on the rise: places that are devoted entirely to serving small portions of serious food. The cooking styles are all over the map — Italian, French, Greek, Southwestern, Hawaiian, Asian — often on the same menu. Eating from everyone else's plate is not just acceptable, it's required. You can order half of a petit "rack" of lamb at Isa in San Francisco. Or the "taco" of ahi tartare in a crisp little potato shell and a side of curly polenta fries at Andalu. The restaurants even have their own miniature cut of steak — called the flatiron, it's about the size of half a chicken breast.
aka gets best burger in ny mag's best of issue.