Tag Archives: NYC

Beatrice Inn

Graydon Carter’s, Beatrice Inn: the Quintessential Clubhouse for the A-List

Upon descending into the West Village speakeasy, I immediately am confronted with a moment of deja vu as I cogitate and reminisce of the former Beatrice Inn, headed by Paul Sevigny and Matt Abramcyk, which ruled the NYC nightlife scene for over two years in the late 2000s. Best known for attracting models, socialites and heavy party animals, The Beatrice Inn was the place to be at the pinnacle of its brief existence. However, over two years following the Beatrice’s demise,  Vanity Fair icon and Editor in Chief, Graydon Carter, announced his plans to transform the former denizon of transgressions into an upscale, neighborhood chop house. Considering Carter’s massive success with the celeb infused Waverly Inn and takeover of midtown’s Monkey Bar, hype immediately emerged regarding Carter’s third undertaking.

Following the soft opening in late 2012, The Beatrice Inn, like Carter’s previous two “clubhouses” received less than favorable reviews regarding its menu and in fact dealt with high turnover as Per Se alum, Brian Nasworthy, only lasted a few months, prior to being replaced by A Voce, alum, Hilary Sterling.

Beatrice Inn

It’s five past Nine on a Friday evening and the front bar is bustling with beautiful people. Akin to the Waverly, the Beatrice’s bar deserves tremendous praise as it not only represents a great place to hang before being seated, but is also acts as a perfect destination to people watch and grab a speciality cocktail before going out. After hanging for nearly twenty minutes, our group was seated. Overall the room was packed, with nearly every table comprised of an eclectic mix of upscale, discerning patrons. The range in age reminded me of a typical upscale restaurant in Paris where no definable age bracket abounds. As we approached the table, I noticed Sting and his wife seated to our right, which underscores the power and influence of Graydon Carter.

Although the menu is limited, it nevertheless is comprised of some auspicious starters including: Garoe Sausage ($15), Marinated Beets ($15) and Dumplings ($14/$26) . The Garoe Sausage (Wild Boar, Squash Brodo, Egg Yolk and Pine Nuts) was small but tasty and the Marinated Beets (Pistachios, Foie Gras, Tardivo and Orange) was quite good. In fact, Carter and Sterling’s menu is indeed vegetarian friendly, focusing on a plethora of vegetable based sides and appetizers that are worth a try. The standout starter were the Dumplings, which were served hot, including ham, goat cheese and gnudi. While the price based on the miniscule portion was prohibitive, the soft texture and creativity of the handmade dish, which reminded me of a warm mozzarella side I relished at one of my favorite’s, Antico Arco, in Rome, is easily one of the best on the menu.

While the menu is devoid of any one standout entree, it features american classics including: Roasted Chicken ($26), Halibut ($32), New York Strip ($45), Veal Breast ($29) and Lamb Porterhouse ($45). Like the Dumplings, quality over quantity abounds at the Beatrice as portions are relatively small but yet the substance and epicurean is omnipresent.  Overall, the food and menu at the Beatrice does not encapsulate the modern speakeasy’s brilliance and charm and unique character. The Beatrice Inn stands out amongst many pretentious “wanna be” sceney restaurants because it does not pretend or try to be cool, it is cool. Carter forwent a active website, omits to publicly display a number (a mobile number is used to confirm reservations via text) and continues to fortify his most recent creation by maintaining a very “in the know” crowd, thus, creating a level of comfort and social affirmation. In a city that is inundated with private membership clubs and modern speakeasy’s, The Beatrice Inn represents one of the most genuine and sophisticated rooms that proves to be a quintessential clubhouse for the A-List.

The Beatrice Inn

285 West 12th Street

New York, NY, 10014


La Goulue to Reopen, Cafeteria to Expand to TriBeCa

La Goulue

Longtime French favorite, La Goulue, which closed in 2009 after 36 successful years on Madison Avenue on the Upper East Side has plans to make a return to the UES after years of speculation regarding its plans to reopen. According to Grubstreet, La Goulue plans to reopen on East 61st street in the near future, finally confronting years of uncertainty created by Jean Denoyer who proclaimed he was “aggressively looking for a new spot” following the closing in 2009. La Goulue’s plans for returning to the east 60’s will certainly spark controversy as longtime French favorite, Le Bilboquet, also plans to reopen on east 60th this Spring. For now, foodies who can not wait til La Goulue’s return can still enjoy delectable french cuisine at its sister restaurant, Orsay on 75th and Lex.


As if one was not enough, long time Chelsea hot spot, Cafeteria, will be expanding to TriBeCa in the newly designed Cosmopolitan Hotel, which is currently under renovations, according to DNAInfo. While the TriBeCa outpost will not be open 24 Hours like the original in Chelsea, it will serve iconic American dishes like the Mac and Cheese and Meatloaf til 2A.M. Considering Cafeteria’s failed expansion to Miami a decade ago and the fact it has a sister restaurant, Delicatessen in SoHo, it will be impressive to see the second outpost succeed.

Momofuku Ko

Momofuku Ko To Celebrate 5 Year Anniversary with 2 Night Special

In celebration of Momofuku Ko’s five year anniversary, David Chang will host two nights of specials that will bring it back to 2008, when the restaurant opened, by featuring some of the original chefs and dishes from five years ago. In addition, Momofuku Ko will serve its prix fixe for the original price of $85 per person, a $40 reduction from the current $125 a head. According to Chang, the restaurant will begin to take reservations online starting tomorrow (Friday March 15th) at 10A.M. Please refer to Momofuku Ko’s website to secure a ressie.
Momofuku Ko

Momofuku Ko
163 First Avenue,
New York, NY, 10003


Torrisi Team Unveils Carbone in SoHo


The boys behind NoLita Italian favorite Torrisi (and Parm), Jeff Zalaznick and Rich Torissi have collaborated with Mario Carbone to open a new Italian gem, Carbone tonight (Friday March 8th). Located on 181 Thompson Street, Carbone boasts art curated by Julian Schnabel’s son and uniforms for the waiters designed by Zac Posen. According to Carbone, the restaurant will play on the theme of fine dining from “Midcentury Italian American.” Carbone will feature a plethora of pasta’s, beef carpacio, caesar salad and lobster fra diavola among other delectable dishes. Based on the success of both Torissi and Parm expect Carbone to be a hit.

181 Thompson Street,
New York, NY, 10012
P: + 212 254-3000

Lady M

Plaza’s Food Hall Expands; Adds Sushi of Gari and Luke’s Lobster

This afternoon, the Plaza’s Food Hall will expand, adding ubiquitous brands Lady M, Luke’s Lobster, Sushi of Gari, William Greenberg Desserts, Tartinery and Pain D’avignon among others. Overall, the move not only verifies the success and relevance each brand possesses but more importantly demonstrates an aggressive move for the Plaza to re-brand its Food Hall. While the Food Hall has enjoyed some success since it opened in 2010, it was always confronted with the challenge of overcoming prohibitive prices for mediocre food.

In addition, the food sold previously at the Food Hall failed to associate with noteworthy brands, such as William Greenberg, Lady M or Sushi of Gari. Nevertheless, the decision to add these omnipresent merchants to what is clearly a touristic dominated venue is genius. Now, tourists do not have to travel around New York, going from Upper East to SoHo to Midtown to try their favorite brands. While the Food Hall was not too busy despite its opening this afternoon, it is only a matter of time before lines emerge.


Food Hall @ Plaza Hotel

1 West 59th Street,

New York, NY, 10019

P: + 1 (212) 986-9260


Bill’s Bar and Burger @ Tuscan Turkey Burger

In a city inundated with superlative burgers, New York may be one of the most difficult markets to successfully distinguish a burger amongst the rest of the competition. Nevertheless, despite the profound competition that exists, including classic burger spots: J.G Melon’s, P.J Clarke’s, Burger Joint and Spotted Pig among others, Bar and Burger has gained a tremendous degree of buzz and hype surrounding its selection of burgers. Among several delectable choices including: Bill’s Burger, BBQ-Bacon Burger and Spicy Jalapeno Burger, I went with the Tuscan Turkey Burger.

Prepared with freshly ground Turkey meat, the Tuscan Turkey Burger is mixed with aged Provolone, Mustard Aioli, Onions and Tomato on a Multi Grain Bun. Overall, while the portion of meat could have been greater (only 6 oz), the quality of the meat was impressive. In addition, the selection of aged provolone combined with the mustard aioli was delicious. While Bill’s Bar and Burger may not be on the level of Burger Joint, P.J Clarkes or J.G Melon’s, it deserves to be considered in the conversation regarding the city’s ten best.

Bill’s Bar and Burger Meatpacking:

22 9th Avenue,

New York, NY, 10014

P: + 1 (212) 414-3003

Googa Mooga Festival

Googa Mooga Festival Inundated with Excessive Lines and Poor Execution

(Photo Courtesy: Great Googa Mooga Festival)

This past weekend, thousands of New Yorkers took advantage of beautiful weather by attending the inaugural Great Googa Mooga Festival at Prospect Park in Brooklyn. The two day event transformed Prospect Park into an amusement park comprised of an abundance of celebrity chefs, 75 vendors from some of the most renowned and ubiquitous restaurants and 20 live music performances. While the event’s vision and itinerary should be applauded for its originality, the Googa Mooga Festival‘s execution should be condemned. Although the event featured 75 vendors including Burger Joint, Craft, Colicchio and Sons, DBGB Kitchen & Bar, Hill Country Barbecue, Luke’s Lobster, Momofuku Milk Bar and Simply Chicken by Jean Georges, among others, lines exceeded 45 minutes at the minimum. In addition to excessively long waits, some vendors only accepted Googa Mooga dollars, which required another long line in order to exchange real money for the event’s form of currency. The most glaring problem that pervaded during the event was the lack of defined difference between the general admission (free) and $250 Extra Googa Mooga ticket.

(Photo Courtesy: Great Googa Mooga Festival)

While the Extra Googa Mooga permitted entry into certain “exclusive” elements of the event, located at the Boathouse, including entertainment hosted by celebrity chef’s Tom Colicchio, Anthony Bourdain and David Chang, to name a few, each Extra Mooga ticket holders should have been granted enhanced privileges, such as being permitted to skip lines for vendors, for instance. Perhaps the event should have been divided amongst paying customers with the Extra Googa Mooga and the general admission. However, by combining both into nearly the same venue, the dominating number of general admission ticket holders undermined the quality and purpose of the Extra Googa Mooga ticket. To make matters worse, when free food was given out to the Extra Mooga ticket holders, for instance, the Blue Ribbon Fried Chicken, chaos immediately followed as food would disappear within just a few minutes. In the end, the event’s poor execution undermined a strong concept and that featured a praiseworthy selection of vendors and on site celebrity chef’s. Since it was the event’s first year,Googa Moogadeserves another year of evaluation to gauge whether its overall execution and operations can improve after learning from its mistakes.

Tasting Menu

Millesime Turns Back the Clock to 1904 and Serves 4 Course Tasting for $1.25!

French brasserie, Millesime, located in the Carlton Hotel, turned back the clock on Thursday, serving a four course tasting for $1.25. To commemorate the year the venue’s building was built, Millesime served a four sumptuous courses for a price that could only be attained if one lived in the year 1904. Serving both lunch and dinner, Millesime sparked tremendous interest as lines formed around the block that exceeded 45 minutes of waiting. The tasting was comprised of Tomato Bisque, Oyster Rockafeller, choice of Chicken Marengo or Lamb Stew and New York Sundae to conclude the well crafted menu.

First/Second Course: Tomato Bisque, Oyster Rockafeller

While the portion was small, the Tomato Bisque was highly delectable. Combining a succulent tomato puree with cream, the soup was very palatable. In addition to the Tomato Bisque, the Oyster Rockafeller was equivocally delicious, which resulted in a profound craving and lust for more.

Third Course: Chicken Marengo

While the Tomato Bisque and Oyster Rockafeller deserve praise, the Chicken Marengo was the preeminent dish. Served with tomatoes, mushrooms and potatoes, the Chicken Marengo was an excellent entree that underscores the tremendous range, culinary artistry that Millesime embodies. The dish further justifies the contention that Millesime deserves to be considered amongst the best brasseries in a city inundated with exceptional cuisine.

Fourth Course: New York Sundae

While suffice to say, I typically overlook Sundae’s while ordering dessert, the New York Sundae was a fantastic choice for this unique four course tasting. In many ways, it exemplified New York of yesteryear, representing the taste and popular consumption trend of the early twentieth century. Overall, the dessert was the consummate final dish to one of the most unique and awe-inspiring tasting’s I have experienced in quite some time.


92 Madison Avenue (@ Carlton Hotel),

New York, NY, 10016

P: + 1 (212) 889-7100

Potato Eleven Madison Park

James Beard Award Winners for 2012

On the evening of Monday May 7th, 2012, winners of the James Beard Awards, the country’s most prestigious award ceremony,  were announced.  The event recognizes and honors the greatest chef’s, restaurants and bars each year in New York City. The ceremony is comprised of awards that acknowledge: Outstanding Chef, Outstanding Pastry Chef, Outstanding Restaurant, Outstanding Restaurateur, Best New Restaurant and Rising Star Chef of the Year. In addition, the awards honors chef’s and restaurant’s regionally (Great Lakes, Mid-Atlantic, Midwest, New York City, Northeast, Northwest, Pacific, South, Southeast, Southwest)  Notable winners for 2012 are: Momofuku Milk Bar’s Cristina Tossi (Rising Star Chef of the Year, Next Restaurant in Chicago (Best New Restaurant), Daniel Humm of Eleven Madison Park (Outstanding Chef) and Wolfgang Puck (Lifetime Achievement). Please refer below to see a full list of the 2012 James Beard Award Winners.

Best New Restaurant:
Next Restaurant (Chicago)

Outstanding Chef:
Daniel Humm, Eleven Madison Park (New York City)

Outstanding Pastry Chef:
Mindy Segal, Mindy’s Hot Chocolate (Chicago)

Outstanding Restaurant
Boulevard (San Francisco)

Outstanding Restaurateur
Tom Douglas, Tom Douglas Restaurants (Seattle)

Outstanding Service
La Grenouille (New York)

Outstanding Wine & Spirits Professional
Paul Grieco, Terroir (New York)

Outstanding Wine Program
No. 9 Park (Boston)

Outstanding Bar Program
PDT (New York)

Rising Star Chef Of The Year
Christina Tosi, Momofuku Milk Bar (New York)


Great Lakes:
Bruce Sherman, North Pond (Chicago)

Maricel Presilla, Cucharamama (Hoboken, N.J.)

Tory Miller, L’Etoile (Madison, Wisc.)

New York City:
Michael Anthony, Gramercy Tavern (New York)

Tim Cushman, O Ya (Boston)

Matt Dillon, Sitka & Spruce (Seattle)

Matt Molina, Osteria Mozza (Los Angeles)

Chris Hastings, Hot and Hot Fish Club (Birmingham, Ala.)

Southeast (tie):
Hugh Acheson, Five and Ten (Athens, Ga.)  and  Linton Hopkins, Restaurant Eugene (Atlanta)

Paul Qui, Uchiko (Austin, Texas)

James Beard Foundation Lifetime Achievement Award:
Wolfgang Puck

James Beard Foundation Humanitarian of the Year:
Charlie Trotter

Horse Mackeral

Omakase in NYC: The Superlative Ten

Originated in Tokyo, Omakase, which is a Japanese phrase that is translated to “I’ll leave it to you” refers to the “chef’s selection” of the best sushi. Over the past decade, Omakase’s popularity and presence in New York City has proliferated, becoming the most revered part of each restaurant’s menu. As New York City is inundated with exceptional sushi (and raw fish), 2DineOut has curated a list of the ten best Omakase’s in NYC.

15 East:

Omakase: 10 Pieces of chef’s choice for $55 Per Person.

15 East 15th Street,

New York, NY, 10003

P: + 1 (212) 647-0015

Jewel Bako:

Omakase: Chef’s Omakase Tasting Menu for $95 Per Person.

239 East 5th Street,

New York, NY, 10003

P: + 1 (212) 979-1012


Omakase: Selection of Sashimi and Sushi for $250 per person.

7 East 47th Street (2nd Floor),

New York, NY, 10017

P: + 1 (212) 317-2802


Omakase: 20-25 Courses Based on Seasonal Availability and Chef Inspiration for the Day for $450 per person. Includes: Eel Cucumber, Toro Tartare, Fugu Sashimi, Fugu Karage, Langoustine, Mushrom Risotto, Wagyu and Kue and Foie Gras Nabe

10 Columbus Circle (4th Floor of Time Warner Center)

New York, NY, 10019

P: + 1 (212) 823-9800


Omakase: “chef’s choice” a multi-course tasting menu of the “chef’s choice:” that  underscores the essence of morimoto’s cuisine for $125 per person.

88 Tenth Avenue,

New York, NY, 10011

P: + 1 (212) 989-8883



357 Sixth Avenue,

New York, NY, 10014

P: + (212) 414-3088


Omakase: Chef Nao’s Omakase Kaiseki Based on Seasonal Price.

251 West 55th Street,

New York, NY, 10019

P: + 1 (212) 956-0670

Sushi of Gari:

Omakase: “Chef Selected Sushi or Sashimi of Today’s catch offering the originally created seasonal items of the day, a signature sample of Sushi of Gari” for $75 Per Person.

402 East 78th Street,

New York, NY, 10028

P:  + 1 (212) 517-5340

Sushi Seki:

Omakase: Chef’s Selection of Sushi for $80 per person and Chef’s Selection of Sushi and Sashimi for $100 per person.

1143 First Avenue (Btwn. 62nd and 63rd Street)

New York, NY, 10065

P: + 1 (212) 371-0238

Sushi Yasuda:

Omakase: Chef’s Selection for $125 Per Person.

204 East 43rd Street,

New York, NY, 10017

P: + 1 (212) 972-1001