Tag Archives: NYC

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

Dan Kluger

In the Kitchen with ABC Kitchen’s Dan Kluger

Over the past decade, Dan Kluger has ascended amongst the best chef’s in New York. Since taking over at Jean Georges’ highly acclaimed ABC Kitchen in 2008, Kluger has gained tremendous praise and accolades, having twice won the James Beard Award for Best Chef, most recently in 2011. Kluger, who spent seven years at Tabla exemplifies true culinary artistry as he embodies a fundamental sense of flavor, texture and vivid imagination for creativity. Today, Kluger’s ABC Kitchen is one of the hottest and most divine restaurants in New York City, further justifying his status amongst the best chef’s in NYC.

Dish: Handmade Sausage Patties with Polenta and Hot Sauce Butter

Sauce: Hot Sauce Butter by ABC Kitchen (Unfortunately this product is not sold in stores)

ABC Kitchen

35 East 18th Street,

New York, NY, 10003

P: + 1 (212) 475-5829


New York Culinary Experience: The Enchanting Cooking Boot Camp for Foodies

Ever dreamt of cooking with Jean Georges? How about baking macarons and divine chocolate cake with French Pastry extraordinaire, Francois Payard?  For the fourth consecutive year, food and cooking aficionado’s spent their weekend learning how to cook from the most accomplished and renowned chef’s in the world.  The two day didactic event, entitled New York Culinary Experience was comprised of 28 cooking classes taught by the most revered celebrity chef’s including: Jean Georges Vongerichten, David Bouley, Jacques Pepin, Jacques Torres, Francois Payard and Dan Barber, among others.

At the New York Culinary Experience, executives, restaurant owners and passionate foodies observed first hand the dynamics of cooking multiple courses through the instruction and assistance of on site celebrity chef’s and a plethora of sous chef’s. In many ways, New York Culinary Experience represents the most intimate and enchanting cooking boot camp organized, featuring the greatest chef’s serving as professors with a group of less than twenty students.

(Photo: Jean Georges teaching student how to cut Chicken)

The event featured seven simultaneous classes twice a day, divided by an hour long. question and answer luncheon with other highly acclaimed chefs, including Jacques Pepin.  Not only was the quality of the chef’s praiseworthy, but also the variety as nearly every chef possessed an exceptional background and resume, seemingly boasting Michelin starred status abound. During the classes, each chef meticulously taught the fundamental’s of cooking (and baking) while embracing a hands on approach with each eager student. Not only did the student’s learn an abundance of cooking tips, but they also established a connection on a personal level with each chef that exemplifies the unique and rare opportunity this event offered.

(Photo: ABC Kitchen’s Dan Kluger, teaching students how to cook fried chicken using his restaurant’s famous Hot Butter Sauce)

Furthermore, in addition to learning from the best, guests observed each chef’s masterful technique and extraordinary culinary craft that seldom is seen in person. Rather than watching a chef cook on TV, the sheer presence of chefs such as: Jean Georges, David Bouley and Dan Barber (Blue Hill) apply their expertise to the kitchen represents a profoundly rewarding “once in a lifetime” experience.  Overall, the event deserves to be acknowledged for its execution and exceptional structure.

(Photo: Eponymous French Pastry Chef Extraordinaire, Francois Payard) 

(Photo: Macaron’s prepared by Francois Payard)

(Photo: Student cutting chicken in cooking class led by Jean Georges)

For more information on the event, please refer to New York Culinary Experience’s Website.