Real Taste

Her Name Was Carmen

Wed, 01 Jun 2022 14:00:08 GMT

Her Name Was Carmen embodies the essence of Latin America – bringing a laid back yet spirited vision in both contemporary food and nuanced, nostalgic design to a coveted corner in West SoHo. Split across two spacious floors on Broome Street, Her Name Was Carmen offers a differentiated and unique experience – welcoming guests to dine on a simple menu, showcasing fresh seafood before making their way downstairs for eclectic music and lowkey cocktails.

Recently featured in Sex in the City !

Minetta Tavern: A look at the 1930’s

Wed, 08 Dec 2021 22:56:06 GMT

Just the name Minetta Tavern is reminiscent of 1930's New York City. The tavern was named after the disappeared Minetta Brook, a two mile long water stream that ran from 23rd Street to the Hudson River. Minetta Tavern is one of the city's biggest treasures, centrally located in the heart of the Big Apple.

Tomorrow the restaurant will offer a Thanksgiving menu in addition to their regular dinner menu: A Turkey dinner (available a la carte) which will include breast and leg meat, a sausage-chestnuts stuffing, roasted fingerling sweet potatoes, brussel sprouts and cranberry sauce.

Want to learn more about this renowned restaurant? Here is some of its history: The restaurant opened in 1937 in the Greenwich Village, and it has hosted notables such as Ernest Hemingway, Ezra Pound, Eugene O’Neill, E.E. Cummings, Dylan Thomas, among others.

Minetta was recently closed and renovated, but according to MICHELIN’S inspectors, it managed to keep its essence. “This quintessential New York tavern is still surrounded by dark wood, checkerboard tiled floors, and those framed caricatures,” reads the MICHELIN review.

Today, aside from holding one MICHELIN star, Minetta serves one of the best burgers in the world: the Black Label Burger. The secret, according to VinePair, is the Pat LaFrieda beef, a blend of NY strip, skirt steak, brisket, and dry aged ribeye.

Minetta is interestingly considered one of the best restaurants to sit at the bar, since its owner, renowned restauranteur Keith McNally, is known for having great bars as hallmarks in his restaurants.

It is safe to say, hence, that this restaurant gets better as it ages. As the New York Times perfectly summed it up in its 2009 headline, Minetta Tavern represents “Beef and Décor, Aged to Perfection.”

Cipriani Wall Street: The ultimate prestige destination

Wed, 08 Dec 2021 22:53:48 GMT

Cipriani 55 Wall is the epitome of the never-ending bond between food and real estate. Located in the Financial District, Cipriani offers an exclusive scene through its architecture, design and gastronomy.

Its Financial District location, located inside the former National City Bank- according to Travel+Leisure , serves as the perfect meeting place for stockbrokers and traders who do business or work in Wall Street. The Cipriani 55 Club is the Cipriani family’s eigth in New York City, and just like the other locations, its glamorous offerings attract notable guests.

The Cipriani history dates back to 1931, when Giuseppe Cipriani opened Harry’s Bar on Venice’s Piazza San Marco. 55 Wall Street, the building where Cipriani Club 55 is located, is a New York City landmark since 1965, according to Downtown Magazine .

The Greek revival-style building was constructed between 1836 and 1842 by architect Isaiah Rogers. “The façade of the building features twelve large Ionic columns, each carved from a single block of Quincy granite,” stated Mike Hammer, from Downtown Magazine . “The building was remodeled in 1899 by National City Bank who commissioned Charles McKim for the project.”

In the words of Zagat: “[Cipriani Club 55 offers] ‘chic’ surrounds, including a columned terrace over Wall Street and a ‘spectacular’ perch above Grand Central’s concourse (with a take-out bakery/café across the street.)”

The menu offers traditional Italian dishes- among the best ones, according to New York Times reviewers, are the octopus carpaccio, pappardelle with lamb ragù, calf’s liver, osso buco, and the cakes.

Its history, landmark architecture, impeccable service, and upscale gastronomical options, make Cipriani 55 the ultimate prestige destination.

Credit: Cipriani

A Century of Seafood Perfection

Wed, 08 Dec 2021 22:47:48 GMT

The Grand Central Oyster Bar and its more than a century of history is directly linked to the transportation and real estate development in New York City.

According to Eater, the Oyster Bar’s “grand and magnificent” space, with 440 seat capacity, was designed by renowned New York architect Raphael Gustavino.

Founded in 1913 in the lower level of Grand Central Terminal, the Oyster Bar became one of the most important in the Big Apple, seeing thousands of commuters pass by and enter its doors at the time. Following the decline of the long-haul passenger train system, the restaurant went bankrupt in the 70s, which led the Metropolitan Transit Authority to contact restauranteur Jerome Brody to take over and renovate it.

Brody decided to turn the restaurant into a real landmark and “destination restaurant,” and to shift the focus to solely sea food.

Hence, Brody and his wife traveled the two coasts of the country, looking for the best seafood suppliers: “In Maine we searched for lobster,” he recalled. “In Gloucester, Massachusetts, for the best fish from the Grand Banks; in Virginia, for oysters and crabs from Chesapeake Bay.”
In their quest to become one of the most renowned American restaurants, the next step for the couple was to enhance their wine list as carefully as they redesigned the seafood menu. “We won The Brotherhood of the Knights of the Vine ‘Gold Vine Award’ in 1978 and 1979, we began serving wine by the glass in 1993, offering choices from among 70 different wines,” Brody states in the restaurant’s website.

In the words of New York Magazine reviewers : “Unperturbed by the arriviste competition in the food court next door, the jewel of the pre-renovation Terminal continues to serve superlative pan roasts and clam chowders, and an overwhelming assortment of East and West Coast oysters. The sprawling subterranean space has the hustle-bustle feel of a cafeteria, which its snaking counters resemble, but don't be fooled—you pay for the privilege of eating under that vaulted tile ceiling.”

Joe’s Shanghai: A must go-in New York City

Wed, 08 Dec 2021 22:44:47 GMT

With the best soup dumplings in New York City, joe's shanghai has become a staple and a must-go in the big apple.

Twenty one years ago, the first Joe’s Shanghai location opened in Flushing- and New Yorkers immediately fell in love with the restaurant’s soup dumplings and crab pork meat.

According to Supper , “immediately on entering Joe’s you are swept away into bustling Shanghai. Inside is somewhat of an American diner style look, crossed with Chinese artifacts, décor, and an obligatory fish tank.”

Today, the restaurant has three locations around the city, in Chinatown, Midtown Manhattan, and at Flushing, Queens.

According to their website , other favorites include the Spicy Szechuan Style Sliced Beef; Cripsy Jumbo Prawns with Lime Sauce; Braised Duck, the Wine Chicken, and the Braised Sliced Beef.

Delmonico’s: Oldest restaurant in the United States - REAL TASTE 007

Thu, 04 Nov 2021 21:17:19 GMT

Delmonico’s, located in the Financial District, is said to be the first fine-dining restaurant to open in America. The Delmonico brothers opened its doors in 1837, and started selling pastries, fine coffee, cigars, and liquor. Today, at the same location: the intersection of Beaver, William and South William Streets, it is mostly known for its signature Delmonico steak.

Delmonico’s claims the creation of the now famous brunch dish, eggs-benedict, in 1860. According to them, regular diners Mr. and Mrs. LeGrand Benedictine, were bored of what the restaurant was offering and inspired the Delmonico’s brothers to create the dish.

“The Delmonico brothers were notorious for naming dishes after their customers,” said Delmonico’s Chef Billy Oliva to AMNewYork in 2015. The actual origin of the dish remains a mystery, given the fact that the New Yorker ran a piece in 1942 reporting that stock broker Lemuel Benedict inspired the eggs in hollandaise sauce while he was eating dinner at the Waldorf hotel in 1894.

What remains to be certain is that Delmonico’s created the Baked Alaska and Lobster Newburg dishes, which are still served at the restaurant.

In the words of ZAGAT , Delmonico’s is “one of America’s ‘most historic’ restaurants, this FiDi (Financial District) steakhouse rolls out ‘gold-standard’ chops along with ‘classic dishes’ actually invented here (e.g. baked Alaska, lobster Newburg), all dispensed by an ‘attentive’ staff in ‘old-world’ digs.”

Aside from its gastronomy innovation, Delmonico’s is also known for being the first restaurant in the country to use a menu for its customers, a wine list, and table cloths.

Delmonico's

Roberta's Pizzeria - REAL TASTE 006

Tue, 02 Nov 2021 02:17:41 GMT

Roberta’s was a pioneer on the hipster Brooklyn restaurant scene, and still remains the benchmark. And it has celebrity chef approval: the grand dame of locally-grown cuisine, Alice Waters, helped fund the restaurant’s onsite rooftop garden; and French mega-chef Michel Bras has made the pilgrimage out here too.

The compound centers on the restaurant, of course, and a takeaway bakery to the side. They source their greenery from the garden and maintain their own beehives, bringing a new meaning to “local” and “farm-to-table”. In summer, lines spill onto the sidewalk for the restaurant’s tiki bar-slash-beer garden, a pleasant place to pass the sweltering New York summer with a cocktail in one hand and a pizza in the other. No matter the season you some, we recommend trying the Bee Sting pizza, a Roberta’s original, where layers of tomato, mozzarella, sopressata and hot honey meld on a pillowy, charred crust for a spicy, sweet and satisfying experience.

Now occupying most of the block in what has recently become a trendy corner of East Williamsburg, we also recommend rounding out the experience and heading to Syndicated, a bar, movie theatre and kitchen all in one, across the road for a movie—and perhaps some more wine.

Roberta's Seating

Ursula Parade with Grimm Sunshine Pop

Mozzarella, parmigiano, littleneck clams, calabrian chili, parsley, garlic, and lemon, Berliner Weisse

Russ & Daughters - REAL TASTE 005

Tue, 02 Nov 2021 02:11:51 GMT

I nside of Russ & Daughters

In the early 1900s, Jewish appetizing stores—places that sold dairy and fish, as well as bagel accompaniments, such as cured and smoked fish, spreads and salads—ruled the streets of New York. Russ & Daughters is one of the few that still remain, and for a reason.

Serving the Lower East Side since 1914, this family-run business has kept people happily fed for more than 100 years. Here, you’ll find the city’s best smoked and cured fish, including pastrami-cured salmon, pickled herring and caviar. Their range of smoked salmon alone spans offerings from Norway, Scotland and Ireland, and sits next to fresh herrings from the Netherlands and France. Latkes served with crème fraîche and red caviar are available all year round, as are gefilte fish and matzo ball soup. But the true reason people come to Russ & Daughters is for the bagel sandwich: a true New York-style bagel, baked at their site in Brooklyn, and layered with belly-carved lox, cream cheese, tomato, onion and capers.

Though Russ & Daughters has a few more locations: one in the Upper East Side, and an expanded location at the Brooklyn Navy Yard to keep up with their bagel demands, the deli on Orchard Street, with the neon sign out the front, is the one to go to for the old-school Jewish New York experience.

Classic bagel & lox sandwiches
Gaspe nova smoked salmon, cream cheese, tomato, onion, capers

Peter Luger Steak House - REAL TASTE 004

Tue, 02 Nov 2021 01:57:02 GMT

Restaurants may come and go, but Peter Luger is more than that—it’s an institution that has contributed to building the fabric of the New York culinary scene. Opened by Peter Luger in 1887, the Michelin-star restaurant was built in an age when the community was predominantly served by German bankers and businessmen. Today it still maintains the charm of a beer hall-style eatery, with wooden floors, furniture and paneled decor.

But still, this is Brooklyn, and so don’t let the waiters’ waistcoats and bow ties fool you: this is fine-casual dining that leans more towards the latter. After all, the focus is on the food: the restaurant ages its famous porterhouse steaks in-house for 44 ounces of carnivorous perfection—what Time Out calls a “singular New York experience,” doused in butter and steak juice. In a nod to the area’s heritage, the place also continues to serve German potatoes, fried in beef tallow and perfectly crispy, as well as Old World-style thick-cut bacon. If you’re looking for something a little lighter, a seemingly minimalist dish of thick tomatoes and sweet Vidalia onion served with a proprietary sauce may sound simple but turns out to be the perfect side dish for the other meat-laden dishes on the menu. You won’t regret ordering it.

Peter Luger Stake House: Restaurant Seating

Steak for Four ; German fried potatoes, Creamed Spinach, Luger's Sizzling Bacon, Extra Thick by the Slice & French Fried Potatoes.

Real Taste - 001 - New York’s Most Splurge-Worthy Restaurants, According to 14 Chefs

Wed, 29 Sep 2021 15:22:21 GMT

New York’s Most Splurge-Worthy Restaurants, According to 14 Chefs

It’s a fact: Sometimes you just need to go big . But where to head when you want to blow half a month’s rent on dinner? That’s exactly the question we posed to 14 chefs around the city, who — of course — have many interesting thoughts on the topic. Here’s where they suggest you go when you really want to splurge. Enjoy yourself.

Dennis Ngo
Chef-owner, Di An Di
“ Lilia was the first place my fiancée, Alia, and I went to when we had our first night off together after Di An Di opened, and we’ve been going back regularly since (when we can get a table that is). Alicia, the general manager, and chef Aaron are executing chef Missy’s vision at an extremely high level that is so enjoyable and delicious.”

Allison Kave
Co-founder, Butter & Scotch
“There are plenty of steakhouses in NYC, but I generally head to Peter Luger when I want to treat myself. While I loved the rib eye I shared with friends on my birthday last year (and the warm, efficient service we enjoyed), my favorite way to experience this institution is by grabbing a weekday lunchtime seat at the bar for the Luger Burger (a half-pound of their ground dry-aged beef, medium rare), a gin Martini, and their superlative hot fudge sundae with ‘Schlag,’ their utterly perfect homemade whipped cream.”

Sohui Kim
Chef-owner, Insa and the Good Fork
“Hands down, it’s Gramercy Tavern . It’s fueled by my relationship with the executive chef, Michael Anthony. I started my culinary career with him when he was a chef of Blue Hill. Since then, he has been a great mentor and friend. Whenever I have a great cook moving on from the Good Fork, I take them to Gramercy. I think of G.T. as a mother ship of great classic American, responsible restaurant management. Ah, and the food is impeccable and inspiring!”

Caroline Schiff
Pastry chef and founder, the Paradigm Schiff
“I have to give it up for Kajitsu . They serve stunning, intricate eight or ten course vegetarian tasting menus of shojin cuisine — the culinary tradition in Japanese Zen Buddhist monasteries. It’s one of the most unique and tranquil dining experiences in the city and the vegetarian menu is mind-blowing. Dishes are literal works of art and the flavors and ingredients are so unique. The whole dinner transports you. You can spend this kind of money at a lot of places, but you won’t find this experience anywhere else, and seeing that Kajitsu translates to ‘fine day’ or ‘day of celebration’ I think makes it the perfect place to splurge!”

James Kent
Chef-owner, Crown Shy
“I worked at fancy fine-dining restaurants for over a decade. When I want to splurge, I don’t go to a four-star temple to excess. I go to Cote . It’s dark, sexy, and moody. Yes, you can go to Cote for a standard date night and order à la carte, but when you want to go big, get the steak omakase. In general, I try to steer clear of fatty protein, but I make an exception for Cote’s dry-aged umami-bomb beef. Add a 125 gram tin of Osetra caviar because if you’re splurging, you might as well gild the lily. It’s a place you can go for any occasion. I recently brought a friend for his birthday, and my family to celebrate after my wife and I ran a half marathon. It isn’t fussy, but it’s decadent”

Diego Moya
Executive chef de cuisine, Racines NY
“When I get the urge to treat myself to a special meal, Momofuku Ko is usually at the top of the list. I’ve been a big fan of Sean Grey’s particularly fun progression of dishes. The experience is always luxurious without seeming stuffy, with plenty of personality and over-the-top deliciousness. It’s really singular in that top tier of fine dining in New York. I’m also a huge fan of the wine list.”

Jess Shadbolt
Chef, King
“Most weekends start with a discussion as to when we’ll head to Barbuto for a quick lunch, but there is no such thing as a quick lunch at Barbuto. They are long, indulgent, spirited meals that always seem to be bathed in sunshine and with a soundtrack of engaged conversation and laughter. The same order always goes in: Domaine Tempier, pasta, the chicken, the salad; but before we know it, we cannot resist the addition of whatever new dish catches our eye at a neighboring table. The generosity of this restaurant is infectious and before you know it, it’s 4 o’clock.”

Agatha Kulaga
Co-founder, Ovenly
“When I’ve got cash to spend and want to treat myself, my go-to meal in NYC is omakase because it always feels so damn special. I’m not into fancy tablecloths, complicated flavors, or 12 people serving me at once, so Sushi Yasuda is one of my all-time favorite spots. There is something special about any restaurant in this city that’s been around for over 20 years, yet continues to feel timeless, unfussy, and intimate. Sitting at the sushi counter is the way to go, and it’s a great meal to enjoy alone or with a date. The fish has that melt-in-your-mouth feeling, the rice is perfectly prepared, and by the end of my meals there, my body is vibrating with pure joy.”

Melissa Rodriguez
Head chef, Del Posto
“I love Le Coucou . The food is classic, delicious, fancy, and rustic all at the same time. I love their rabbit entrée, better known as tout le lapin ! It’s a delicious and simple preparation showcasing the entire animal. It’s hearty, delicate, simple, and complex all at the same time”

Jessica Craig
Executive pastry chef, L’Artusi
“My favorite restaurant splurge is Loring Place in Greenwich Village. I’m a vegetable-forward eater and Loring Place does it right with their seasonal menus. Their service is also top-notch and spot-on. The chocolate ‘hostess cupcake’ is a favorite of mine as it brings me back to childhood. I love the flavor of the sweet chocolate cake with the sharp acidity of the tangerine sherbet. I used to eat Oreo cookies with orange juice as a kid and that dish totally reminds me of that flavor combination. It may sound weird to most, but their pastry chef gets it in a really wonderful way.”

Miro Uskokovic
Head pastry chef, Gramercy Tavern
“When looking to splurge, my wife and I usually turn to Thai food. Our favorite spot to go is Ayada Thai in Elmhurst, Queens — we’re huge proponents for all things Queens! We like to think of Ayada Thai as our hidden gem. The food, intimate space, and relaxed atmosphere makes it for the perfect spot to order everything on the menu without judgement — I highly recommend their chive dumplings and Pad See Ew noodle.”

Patch Troffer
Head chef, Marlow & Sons
“I recently had an amazing super-splurge dinner at Shoji at 69 Leonard that I can’t stop thinking about. The impeccable sourcing, simplicity, and thoughtfulness of chef Wilcox and his food are absolutely inspiring. No one dish sticks out too much — the whole experience feels incredibly balanced. I feel so fortunate to have dined there!

Erik Ramirez
Chef-owner, Llama Inn and Llamita
“For me, Eleven Madison Park hits all points of being a great restaurant. This restaurant makes every person who walks through its doors feel like royalty. Whether it’s the trip back to the beautifully built and immaculately kept kitchen or the way the staff pulled out the chair for my lady every time, it feels like a place you wish you could spend every night. Being pampered and spoiled the way they know how can only be accomplished by the best. The experience as a whole almost makes you forget that bill at the end. It’s truly amazing because they don’t drop a single ball. It’s almost like you are the lead actor in a movie of your life and this place is filming the perfect first and only take.”

Matt Griffin
Head chef, Simon & the Whale
“I have to hand it to Blue Hill at Stone Barns for next-level, epic dining. Being part of a working farm, they’re just on another level in terms of so urcing product. The last time I dined there was literally a seven-hour meal with my girlfriend where we didn’t even get to the dessert course because we had to catch the 1 a.m. train back from Tarrytown.”

Katz’s Deli - REAL TASTE 002

Thu, 01 Apr 2021 07:19:08 GMT

If you haven’t heard, Katz’s Deli is a New York icon known for their simple but infinitely pleasurable dish: the thick-cut Pastrami on Rye sandwich, now a New York staple.

Situated in the Lower East Side, this famous deli has been serving New Yorkers since 1888. In the early twentieth century, when the neighborhood was home to new immigrant families, Katz’s became a hub for the community before the subway was built.

The sandwich only has three components: pastrami, bread and mustard, with optional pickles available, which means the third-generation owners can focus on making sure each of these components is the best possible. Katz’s is one of the few delis in New York who cure their own meat, and the pastrami can take more than four weeks to prepare from start to finish as they salt, rub, smoke and boil the beef. Once the meat is finished, it’s passed on to skilled cutters who know how to slice the meat paper-thin and against the grain, to offer maximum tenderness for the sandwich. With such level of care, it’s no surprise that sometimes you can hear team members referring to the meat as the deli’s “baby.”

New York wouldn’t be New York without Katz’s Deli. Next time you are in the LES on the corner of Houston and Ludlow, stop by, grab a ticket (don’t be scared of the line—it moves fast), watch your order being made in front of your eyes, and then find a place where you can see all the famous customers who have graced the restaurant on their walls, all while you enjoy the best pastrami in New York.

Katz's Deli: Restaurant Seating

Katz’s Pastrami Hot Sandwich

Smoked to juicy perfection and hand carved to your specifications with mayo & mustard.

Patsy's Pizzeria - REAL TASTE 003

Thu, 01 Apr 2021 07:19:08 GMT

Patsy’s Pizzeria: Restaurant Seating

Where did the New York slice come from? Legend has it that it comes courtesy of Patsy’s Pizzeria and its original location in East Harlem.

In 1933, Pasquale “Patsy” Lancieri opened the doors to the down-to-earth pizza joint on First Ave between E 117th and E 118th street when the area was a hub for Italian immigrants. It was a dream for Pasquale and his wife Carmella to have a family-style restaurant where they could serve coal-oven pizza in the neighborhood. According to their website, the atmosphere and, of course, the taste of the pizza, began attracting luminaries such as Frank Sinatra, Dean Martin and Tony Bennett. Famous Yankees players such as Phil Rizzutto, Joe Dimaggio and Yogi Berra also stopped by, thanks to the pizzeria’s convenient uptown location.

To this day the restaurant still uses their original coal oven, giving the thin crust pizza a unique, smoky char that very few places in New York can offer.

Patsy's Margherita Pizza
Fresh Mozzarella, Tomato Sauce, Basil