Located at 256, Fifth Avenue, it is brought to Brooklyn by franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox.
"There will be a light fare menu for several weeks with a raw bar featuring oysters and clams on the half shell, New England clam chowder and appetizers including: shrimp cocktail, oyster shooters, smoked salmon, fried oysters, fried calamari, popcorn shrimp, fried clams, mussels, crab cake, fish tacos, caesar salad, caesar salad with shrimp or crabmeat. Sandwiches will include oyster po boy, lobster roll, fried clam sandwich, and crab cake sandwich, all served with French fries and coleslaw.
The menu will ultimately include traditional oyster bar core recipes such as classic pan roasts, stews and chowders, with a focus on shellfish: from oysters and clams to lobster, crab and shrimp. Sixteen varieties of oysters - 8 from both the east and west coasts - will be on the menu. In addition, pasta seafood specials will be served daily. The accent will also be on local produce from area farmers’ markets."
Previous 10 do's and don'ts took us to Charleston...
We take a giant leap across the globe for today's pick, New Delhi.
It is offered by Deepak Goel, founder and CEO of Drizzlin (a social media marketing agency) who currently splits his time between New Delhi and Mumbai.
Delhi 10 Do's and Don'ts
1. A walk in The Lodhi Gardens is one of the most pleasurable ones to take. Specially on winter afternoons or evenings any time of the year.
2. A look at the Visual Arts Gallery at The India Habitat Centre is always a good one to get a sense of contemporary Indian Art.
3. The India Habitat Centre also opens avenues to some interesting plays, classical music concerts and more art exhibits.
4. The India International Centre is a good catch if geo political issues catch your fancy from India's foreign policy perspective. The occasional classical performances and broader scope lectures are also a delight.
5. Well the latest buzz in town is Hauz Khas Village, a place like no other in India. Cafe's, Restaurants, Boutiques selling fashion, interiors and other trinkets are a delight. Well the amazing backdrop of the fort and a lake is totally worth the visit.
6. Paharganj near the New Delhi train station is a good walk to take for its food and roof top restaurants. The place has undergone massive renovations (that has taken away the old world charm) but still a good view of the buzzy city.
7. Olive Bar and Kitchen near Mehrauli is a great Sunday brunch location, good food even better location in the backdrop of the Qutub Minar makes the leafy surroundings superb.
8. Purani Dilli (Old Delhi) near Jama Masjid takes you to Karim's - one of the best places for Mughal Cuisine. It can be really greasy but very tasty.
9. How can I not talk about one of the best places to eat at Gung The Palace in Green Park. If you're looking for a break from Indian food, there is no place as wonderful as this Korean restaurant.
10. In Anandagram, Sanskriti Foundation with its great Indian terracotta collection, Museum of Everyday Art and beautiful huts is a hidden treasure on the Gurgaon Mehrauli road.
1. Late nights aren't very exciting in the city. So if its past 11pm, you better know your way and company. The city is not as unsafe as its made to believe, but there isn't much fun around.
2. Don't visit the popular markets of South Extention, GK 1, Defence Colony etc - they all look the same and are chaotic beyond belief. Unless thats what you're seeking.
3. Street food in summer - just be careful. Lack of good storage makes it a bit tricky.
When I say walk your Veneto Wine Passion around New York on December 3, 2013 with Move the Passion, I should say walk, ride a bike, hop on the bus, take the subway.
That will be necessary if you want make stops at 2 of the locations furthest apart, Urbani Truffles (10, West End Avenue at 60th Street) and Maslow 6 Wine Bar (211, West Broadway).
Other 5 locations on the map for this citywide wine event are Arclinea (21, West 26th Street) known for its kitchenware creativity, Giovanni Rana Pastificio & Cucina (Chelsea Market), Revel restaurant (10, Little West 12th Street), Risotteria Melotti (309, East 5th Street) and Astor Center (399, Lafayette Street).
Move the Passion in numbers:
On December 3rd, from 6 to 10 pm, 500 guests, 7 locations, 150 Italian wines, 7 DOC and DOCG, 100% passion.
Event is Free, Registration is Needed at Move the Passion 'Guests' Page...
"Move over sushi, it's time for gyoza, curry, tonkatsu and furai' are first words greeting us when we open Japanese Soul Cooking (Ten Speed Press, November 2013) by Tadashi Ono who recently opened Maison O in New York and Harris Salat of comfort food restaurant Ganso in Brooklyn and The Japanese Food Report...
Today's recipe comes from the Ramen chapter.
Nagasaki, located on the southwestern main island of Kyushu, is an old trading port that attracted Chinese students in the nineteenth century. Naturally, restaurants popped up to serve their home-style chow. In 1899, at one of these places, a Fujianese chef named Hejun Chin invented a dish based on his native Fujian-style noodles—a dish that evolved into today’s Nagasaki champon, which soon became popular across the country. The word champon refers to something mixed, and indeed these noodles are a satisfying combination of seafood, pork, and vegetables, all served in a mouthwatering soup. In restaurants, slow-cooked pork bones (like with tonkotsu ramen, page 7) give this soup a milky appearance; we use actual milk to create this effect, plus to add body and flavor. Traditional champon noodles are thicker and wider than regular ramen noodles, but the ramen version is fine to use. If you like heat, add a dab of tobanjan (spicy fermented bean paste, see page 236) to spice things up.
2 tablespoons sesame oil
4 ounces thinly sliced pork (available at Asian markets), cut into bite-size pieces
3 cloves garlic, peeled and thinly sliced
4 ounces squid, cleaned and sliced into rings
4 ounces scallops, cut into 1⁄2-inch-thick slices
4 ounces small shrimp (51/60 size), peeled
1 small carrot (about 3 ounces), peeled and sliced into 2-inch-long pieces
1⁄2 onion (about 8 ounces), peeled and cut into 1⁄4-inch-thick slices
4 ounces shiitake mushrooms, stems removed and sliced
4 ounces cabbage, cut into bite-size pieces
1⁄2 cup sake
2 quarts ramen soup (page 9), hot
1 tablespoon salt
1 tablespoon soy sauce
2 tablespoons mirin
2 cups milk
4 scallions, trimmed and sliced on an angle into 1-inch pieces
To prepare the champon soup, heat the sesame oil in a saucepan over high heat. Add the pork and garlic and cook, stirring constantly, for 30 seconds. Add the squid, scallops, and shrimp, and cook, stirring constantly, for 30 seconds more. Add the carrot and onion, and cook and stir for 1 minute. Add the shiitake mushrooms and napa cabbage, cooking and stirring for 1 minute. Add the sake and cook for 30 seconds. Add the ramen soup, salt, soy sauce, and mirin. Cook for 2 minutes. Add the milk and scallions. Cook for 1 minute. Turn off the heat.
To prepare the ramen, fill a large stockpot with water and place over high heat. Ready 4 large bowls on a work surface. When the water boils, add the noodles. Stir the noodles for about 10 seconds, so they separate and cook evenly. Cook for about 2 minutes, until the noodles are cooked through and toothsome. Drain the noodles into a colander and divide them among the 4 bowls. Pour one-fourth of the champon soup into each bowl, over the ramen. Make sure the pork, seafood, and vegetables are divided evenly. Garnish with ground sesame and serve piping hot.
Have you been at The Oyster Bar in Grand Central Station lately before boarding the train home or on a visit to New York city?
The place has a buzz of its own with the constant shucking of oysters as background music.
To celebrate publication of The Grand Central Oyster Bar and Restaurant Cookbook (Stewart, Tabori, & Chang, October 2013) by chef Sany Ingber with Roy Finamore and photographs by Iain Bagwell, Oyster Bar is inviting you to join them for a 6 course 'Oyster Bar Classics' dinner (with wine pairing), this evening, November 13. from 6 to 8 pm.
On the menu
First course:Raw Bar – GCOB Bluepoint, Kumamoto, Belon Oysters, and Topneck Clam with Cocktail Sauce and Mignonette;
Second Course: Garde Manger – Poached Norwegian Farmed Salmon Filet with Cucumber Dill Salad and Sauce Verte;
Third Course: Cooked Oysters – Fried Oyster in Shell with Tartar Sauce & Oyster Rockefeller;
Fourth Course: Pan Roast – Classic Oyster Bar Pan Roast with Toast;
Fifth Course: Hot Entrée – Broiled Florida Mahi-Mahi Filet with Wild Mushroom Crust and Chive Beurre Blanc, Rice Pilaf;
Sixth Course: Dessert – Key Lime Pie and Cheesecake Combo with Raspberry Coulis.
“Oyster Bar Classics” dinner is priced at $95 (plus tax and gratuity) and includes a signed copy of The Grand Central Oyster Bar & Restaurant Cookbook, (retail price: $35), authored by executive chef Sandy Ingber and noted author Roy Finamore.
For reservations call 212-490-6650 or email info [at] osterbarny [dot] com
In his fresh off the press 'Coi' cookbook (Phaidon, October 2013), chef Daniel Patterson inverts, not subverts Fromage blanc, a French 'sweet' staple when you grow up in France.
FROMAGE BLANC TART
Pure olive oil
225 g fennel scraps
375 g water
250 g fennel stock, strained
2 g agar
50 g cooked fennel
dried fennel pollen
100 g dried, finely ground pain de mie
100 g finely ground buckwheat
100 g finely ground isomalt
3 g finely ground salt
150 g wheatgrass juice
30 g pure olive oil
48 pieces diced raw fennel
48 pieces diced cooked fennel
200 g cow or sheep’s milk fromage blanc
10 nice pieces chervil
Dice perfect ½ -inch (0.7-mm) squares of fennel, and
cook half in salted water until they are tender. Drain and cool on a plate.
Keep the rest raw. With the scraps of fennel you will inevitably generate
turning a multilayered root into cubes, make the fennel stock and the burnt
fennel oil. For the burnt fennel oil, roast the fennel scraps at 400°F (200°C)
until half-burned. Dehydrate at 140°F (60°C) and then blend with pure olive oil
to make a smooth, black oil. Burnt fennel oil sounds like it would be bitter,
but it’s not.
For the stock, simmer the scraps and water until the flavor
is sweet and concentrated. To make the fluid gel, strain the stock, measure the
appropriate amount and boil it with the agar and the reserved cooked fennel.
Cool until solid, and then blend until smooth. Season with dried fennel pollen,
champagne vinegar and salt.
We get the fromage blanc undrained—that is, sitting in its
whey—and then we drain what we need every day. Drain it enough to make a thick
purée, and season with salt. Transfer to a siphon, and charge twice.
Combine all of the ingredients for the buckwheat crisp—it’s
similar to the rye crisp on page 132. Transfer to a fine strainer and shake
over a silpat in an even layer. Bake in the Combi at 340°F (170°C) and medium
fan for about 8 minutes, rotating at 4 minutes, until lightly browned. Turn the
silpat onto a piece of parchment set on the counter, and peel back the silpat.
Break into pieces and store in a tightly covered container.
Blend the wheatgrass juice with the pure olive oil and
xanthan to make a nice sauce. The wheatgrass juice should be very fresh, juiced
within a few hours. If you want to juice it yourself, I encourage that, but it
needs a special juicer. An expensive one, of course.
To serve, toss the raw and cooked fennel in some of the
fennel gel, just to coat and season. Taste and add champagne vinegar or salt if
necessary. Place 6 each raw* and cooked pieces in the center of the plate, with
a little of the fluid gel. Place a drop of the burnt fennel oil on each corner (shake
the bottle first). Drizzle the
wheatgrass juice around it, dispense some fromage blanc from the siphon on top
of the fennel, and place a buckwheat crisp on top of the cheese. Garnish with a
piece of chervil.
(* Recipe reproduced with permission from 'Coi' Stories and Recipes by Daniel Patterson -published by Phaidon, October 2013- Photography by Maren Caruso)
Bay Street Biergarten aims to offer "atmosphere of a traditional German Biergarten, combined with the newest experience in beer, Bavarian-inspired, southern made cuisine from Executive Chef Jason Walker."
10 Do's and Don'ts of Charleston.
Explore the city on foot. It’s the best way to see all of the gorgeous South of Broad streets.
Dine out as much as possible. Whether you’re looking for breakfast, lunch, or dinner, there are so many delicious options in town.
Visit one of our historic churches. There’s a reason Charleston is known as the “holy city.” Don’t leave without checking out some of these amazing old buildings that are still operating churches.
Dine out as much as possible. Whether you’re looking for breakfast, lunch, or dinner, there are so many delicious options in town.
Take a walk on one of our gorgeous beaches and spend the afternoon in a classic beach spot like Poe’s on Sullivan’s Island.
Prepare yourself for imbibing while you’re in our fair city. There are bars, pubs and and craft cocktail establishments in every neighborhood, and you should stop by as many as possible. Of course, leave some room for a trip to the Bay Street Biergarten.
Do take a ghost tour downtown. This is a haunted city best viewed at night.
Don’t eat in a chain restaurant. Charleston is known for the bounty of its waterways and local farms. Support our farmers and fisherman by dining local!
Don’t stay outside of downtown. You really get a chance to see the city like a local when you are wandering back to your hotel on foot after a great dinner.
Don’t visit like a tourist. Talk to the locals and find out where they’re going; that’s how to do a city properly.
Don’t forget your sunscreen if you are visiting in the summer. Charleston summers can be brutal.
Don’t try to beat our meter maids. You will get a ticket.
Don’t litter! We are proud of our gorgeous city, help us keep it beautiful.
Don’t forget to take a rickshaw ride around the battery. It’s a great way to experience Charleston.
Don’t be lured in by long lines and neon signs. That doesn’t necessarily mean that you’re at the right place.
Don’t rush! We are genteel and slow moving here in the south. Sit back and enjoy our pace.
Don’t even think about taking a dip in a pond. One word: ALLIGATORS!
Thanks Laura for taking a break from your pre-opening work to serve this taste of Charleston.
(* Photo credits: Goat.Sheep.Cow shop in South of Broad from their Facebook page, St Michael's Episcopal Church from Charleston Area Convention and Visitors Bureau Facebook page, Cypress Gardens fall image from their Facebook page, Two Boroughs Larder from their site)
Two of them are Carlsbad del Sol (Baja, Mexico) described as Sweet and of Regular size and Meximoto (from Kumamoto family- also from Baja, Mexico) described as Cream and Sweet with a Hint of Brine and of Regular size.
I now feel the need to taste them since they are completely new to me.