Tribeca Taste

Independence Day at Blau Gans

2010-07-02T07:28:00.000-07:00

Blaue Gans is throwing a “4th of July Pig Out: The restaurant is roasting up a whole pig and serving it with Schaller and Weber sausages, salads, and a Viennese cake bar. $35, all you can eat.”

Taste of Tribeca Menu Is Up!

2010-05-13T12:21:00.000-07:00

Check out the full menu here.

Looks like it's going to be a tasty weekend!

Newcomer Plein Sud Opens and Participates in Taste of Tribeca

2010-05-07T11:41:00.000-07:00

Zagats wrote up the new Tribeca Plein Sud, a new restaurant being opened by Frederick Lesort at 85 West Broadway. We look forward to having them at this year's Taste of Tribeca! Check out the article here.

"The Forklifter" Visits The "Taste of Tribeca" Preview Party

2010-05-04T13:44:00.000-07:00

Many thanks to The Forklifter for letting us reprint this!

The Forklifter was tempted to become “The Plate-licker” recently. Last Wednesday, a serendipitous invite came my way to the first-ever “Taste of Tribeca Private Preview”. Seven of Tribeca’s top chefs were profiling their offerings for the upcoming Taste of Tribeca. Did anyone seriously think I might turn it down?

Mark Forgione lent his very cool restaurant for the event. Tribeca Wine Merchants supplied their new “Tribeca Meeting Point” wine to go along with the tastings . The godfather of Tribeca restaurants, Tracy Nieporant held court from a seat at the bar as some lucky food writers dug into a parade of tastings.

First off was Amanda Freitag’s “Marinated Artichokes with Lemon-Ramp Ricotta”. This is exactly the kind of thing I’d order at the Harrison and it didn’t disappoint. The ricotta was ethereal and lemony and balanced the earthy artichokes perfectly. It was the type of food you mop up with your bread.

Ricky Estrellado of Nobu (they’re back!) offered up “Chicken Karaage with Green Mango and Jicama Slaw”. These were deep-fired chicken wings with the perfect amount of heat. I was relieved to see that I wasn’t the only person gnawing away trying to get every last morsel of crunchy crust and tender meat. The slaw was the ideal balance--fresh and palate cleansing,

With a name like Chewy Cereceres, you’ve got to believe that the Macao Trading Company’s chef can cook. The beautiful “Crab and Shrimp Jade Dumpling with Cilantro Scallion Puree” were quite delicate, but spiked with fresh ginger. I’ve heard that there are people who (supposedly) hate cilantro, but this puree might make some converts.

Timmy Zherka of Acappella really surprised me with his “Homemade Porcini Agnolotti with Port Wine Sauce”. Thick slabs of juicy porcinis topped off the tender pasta. The filling was clearly loaded with mushrooms and not “fillers”. I had to make do with my fork to get up the last of the sauce.

Blaue Gans’ Kurt Gutenbrunner always manages to defy expectations. If you think you have Austrian cuisine figured out, Kurt will always change things up. His “Nurnberg Bratwurst-Mini-Bratwurst with Sauerkraut, Potatoes, Fresh Horseradish and Watercress” was probably the most elegant and beautifully constructed plate of food—and that was by no means an easy feat with that crowd. The savory, tender sausages were supported by every element of the dish, right down to the homemade mustard.

A couple of years ago, Marc Forgione made a splash at the Taste of Tribeca before his restaurant had even opened its doors. The man clearly has a way with lamb and he highlighted it by serving “Braised Lamb Neck, Carrot Ravioli, Hoppert Cress Peas Shoots”. Did I taste a bit of cardamom, maybe some cumin? I kept thinking about the flavor all night. The meat was meltingly tender. The slight sweetness of the carrot ravioli and pea-shoots set it off nicely.

Let it not be said that I don’t have willpower. When Rachel Thebault of Tribeca Treats set down her dessert plates, I only tried one thing. Was it because I was amongst strangers and the press? I don’t know but it wasn’t easy. Cupcakes, cookies and brownies…from Tribeca Treats…go ahead, you try to do it. I chose wisely: a decadent chocolate-vanilla cupcake. Perfect for the chronically indecisive (who me?).

So that’s how I nearly became “The Plate-licker. Just 14 days until TASTE of TRIBECA—I’ve already got my tickets. Now, pardon me while I adjust my elastic waistband.

David Waltuck of Chanterelle Joins The Robert Restaurant Team

2010-04-29T07:47:00.000-07:00

David Waltuck, the acclaimed chef who manned the stoves at his 30 year-old restaurant Chanterelle until it sadly closed last year, is joining the team at Robert restaurant at the Museum of Arts and Design as a consultant.

Congratulations David! We're looking forward to seeing you at Taste of Tribeca signing cookbooks!

New Restaurant Franklin Cafe Tavola Calda

2010-04-28T09:25:00.000-07:00

There is a new restaurant in Tribeca, the Franklin Cafe Tavola Calda. Located at 222 West Broadway, this affordable italian cafe offers a selection of cured meats, cheeses, pasta, and pizza.

Fun tip: the general manager Luca Manfé says, “If one day you come in and feel like a pasta that isn’t on the menu, we will make it for you."

Chef David Bouley Fun Fact

2010-04-27T12:42:00.001-07:00

Chef David Bouley of Bouley's Bakery is a soon-to-be contestant on Bravo!'s Top Chef. The Daily News recently profiled him and his restuarant (located at 120 West Broadway). The Bouley Bakery and Cafe offers a three-level dining experience in a relaxed, casual setting. You can grab a pastry to go, or enjoy the relaxed atmosphere indoors.

The fun fact? In 1991, out of 7,000 diners polled by Zagat, several said they would eat their last meal at Bouley!

Macao Trading Company Gets New Chef, Late-Night Dim Sum, and Gets Rid of Brunch

2010-04-25T13:00:00.000-07:00

Macao trading company has gotten a new executive chef, Chewy Cereceres, formerly of the DObe Club. He has been making changes to the menu, including expansion of dessert and late-night menus, adding vegetarian options, dim sum cart service on Thursdays through Saturday late-nights, and getting rid of brunch.

Check out the full article here.

Mmm... Bacon Wrapped Meatloaf at Bubby's!

2010-04-23T13:06:00.000-07:00

Craving comfort? Stop by Bubby's anytime (they're open 24/7!) for some bacon-wrapped meatloaf with onion straws and gravy. They also offer a root-vegetable packed chicken pot pie, and delicious desserts, including a apple whiskey crumble! Yum!

Marc Forgione's Sea of Sustainability

2010-04-22T09:06:00.000-07:00

On April 7th, chef Marc Forgione offered a seven-course tasting menu, highlighting sustainable seafood from Connecticut & Litchfield Farms. Items ranged from raw hiramasa with daikon-radish confit, to a white asparagus & Marcona almond soup with pickled laughing bird shrimp, cured chorizo, and young mint. Many other seafood dishes were offered, along with an optional wine pairing for each course.

Terroir Tribeca Will Feature Wine On Tap

2010-04-08T08:32:00.000-07:00

When Paul Grieco and Marco Canora open Terroir Tribeca this week, the new location will designate two taps to "fermented grape juice," according to TONY. A rep confirms that Grieco is in fact carrying on the exact green trend we're excited about that's bubbling up in San Francisco. We're told that one of the drafts will spout Finger Lakes Riesling and another is still to be determined. [Feast NY, TONY]

Taste of Tribeca Tip #7: Good Food Is Slow Food

2010-04-08T08:26:00.000-07:00

This article first appeared in the Tribeca citizen on April 6, 2010. We appreciate being able to reprint this article.

In anticipation of Taste of Tribeca, the benefit for P.S. 234 and P.S. 150 on May 15, I’m asking the participating chefs for cooking tips. Once Alberto Polo, the chef and co-owner of Farinella Italian Bakery and Pizzeria, got started, he realized he had quite a bit of culinary advice….

People cook with too much rush—and rush and good cooking don’t exist together. Ever. Our flame is always low (well, not to boil water). When the flame is high, you dry food out. My tomato sauce takes 30 to 40 minutes. It’s better for the flavors, because the water evaporates, but the flavor is there. People want cooking to be fast—they buy parmigiano that’s already been grated—but cooking is time. So you have to think about what you’re going to do and then organize your time in a better way.

I’ve been trying to eat less meat and more vegetables, but meat usually has more flavor—especially here, not like in Italy where you bite into a tomato and it tastes like a tomato! But if you’re cooking with less meat, you need to add flavor, or a kick, maybe from unusual spices. Last night, I made a veggie carbonara, and I used zucchini instead of pancetta. To make up for the pancetta, I added a little onion, turmeric, and a little more Parmigiano than normal.

Another thing: When people want to cook proper Italian, they have to use extra virgin olive oil, no matter what. The other kind doesn’t exist in Italy! I even use extra virgin olive oil to fry eggplant. People say it’ll be heavy. No!

And when we make bread, we never use a proofer [a device that forces the dough to rise]. We set the dough out on a wooden board, the old-fashioned way. When the dough is ready, we make the pizza. If the dough isn’t ready, we don’t. Even if Presdent Obama calls, I’m sorry, we don’t have pizza. And once the dough goes down, I don’t use it. You want dough that is still alive—the enzymes, the protein, the air, the gluten. When people eat pizza somewhere and ask why it’s soggy, I say, ‘You know why it’s soggy? The dough died a few days ago!’

*Tickets are on sale now at tasteoftribeca.org. Buy before May 1 and they’re only $35. Also, join the Taste of Tribeca Facebook group and you might win a T-shirt.

Taste of Tribeca Tip #6: When Applying Sauce, Use Your Noodle

2010-04-04T10:24:00.000-07:00

This article first appeared in The Tribeca Citizen on April 1, 2010. We appreciate being able to reprint the article.

In anticipation of Taste of Tribeca, the benefit for P.S. 234 and P.S. 150 on May 15, I’m asking the participating chefs for cooking tips. John Sierp of M1-5 and White Cloud Catering says there’s more to saucing pasta that mixing and serving.

Do you hate when you order pasta and get a plate full of red water on the bottom of your dish/bowl? Here’s a way to avoid that. When you cook the pasta, stop a minute or two before it’s al dente. Strain the pasta, reserving a cup of the pasta water. Put the pasta back in the pot (on low/medium heat), along with just enough sauce to coat it—you want to finish the cooking process by stirring the pasta with the sauce for the last minute or so; that way the pasta aborbs some of the sauce and flavors it. As you finish cooking the pasta in the sauce, add some of the pasta water as the sauce evaporates: The pasta will absorb the sauce/pasta water and the starch in the pasta water will help thicken the liquid. This also works well for serving family-style: When serving, add more sauce to each portion as you like. This way, everyone gets pasta with the right amount of sauce. And serve another helping of sauce on the side, so people can add it themselves as they wish.

*Tickets are on sale now at tasteoftribeca.org. Buy before May 1 and they’re only $35. Also, join the Taste of Tribeca Facebook group and you might win a T-shirt.

Taste of Tribeca Tip #5: Prep Like a Pro

2010-04-04T10:19:00.001-07:00

This article first appeared in the Tribeca Citizen on March 29, 2010. We appreciate being able to reprint the article.

In anticipation of Taste of Tribeca, the benefit for P.S. 234 and P.S. 150 on May 15, The Tribeca Citizen is asking the participating chefs for cooking tips. Marc Forgione shares two tips—one he recently taught someone, and one he recently learned.

"I actually just showed one of my cooks how to peel a roasted pepper—and he’s been cooking for six years. Coat the peppers with oil and bake them uncovered at 400 degrees for a half hour, until they’re blistered. Then put them directly into a bowl and cover it with plastic wrap. You need to really seal it—use two pieces of plastic wrap. The plastic wrap will bubble up from the steam, and it’ll rain in there—drops of water will form on the plastic and rain down. Once the peppers are cool enough to handle, cut off the tops and bottoms, lay the peppers flat, remove the seeds, and scrape the peel with a knife. It’ll come right off.

And here’s another tip, about corn. I only learned it last year. Throw the unshucked corn into a pot of water that’s just about to boil (but no longer on the stove). Leave it there for five minutes. When you do shuck the corn, the cornsilk won’t stick to the kernels. And then cook the corn however you want."

*Tickets are on sale now at tasteoftribeca.org. Buy before May 1 and they’re only $35. Also, join the Taste of Tribeca Facebook group and you might win a T-shirt.

Taste of Tribeca Tip #4: Fresh Pasta Shouldn't Be Too Fresh

2010-04-04T09:58:00.000-07:00

This article first appeared in Tribeca Citizen on March 26, 2010. We appreciate being allowed to reprint this article.

"In anticipation of Taste of Tribeca*, the benefit for P.S. 234 and P.S. 150 on May 15, I’m asking the participating chefs for cooking tips. Roc’s Giovanni Tenace—pictured above right, with restaurateur Rocco Cadolini—says that if you’re going to go to the trouble of making fresh pasta, take the time to do it right.

When you make fresh pasta, you have to let the dough rest an hour. Don’t refrigerate it. Let it sit outside, under a wet cloth. That way, it will become firmer—easier to work with and less likely to fall apart. And it tastes better, too. This is true for any kind of pasta—squid ink, spinach, whatever. But don’t use regular wheat flour. You should use durum or semolina. It’s much better."

*Tickets are on sale now at tasteoftribeca.org. Buy before May 1 and they’re only $35. Also, join the Taste of Tribeca Facebook group and you might win a T-shirt.

Marc Murphy from Landmarc

2010-04-02T09:35:00.000-07:00

Marc Murphy just finished his fifth season on the Food Network's CHOPPED, and he has been keeping busy! On March 8th he joined his fellow judges at GMHC's annual fundraiser. The evening included cocktails and a silent auction, followed by a decadent four-course dinner and Passing the Whisk: a fast-paced, culinary relay featuring the star-chef judges from Chopped. Participating chefs included: Amanda Freitag of The Harrison, Alex Guarnaschelli of Butter, Marc Murphy of Landmarc, Aaron Sanchez of Paladar, Chris Santos of Stanton Social and Geoffrey Zakarian of The Lambs Club.

480 guests attended, raising nearly $500,000 in support of GMHC's care services, HIV prevention, and advocacy efforts including its Meals Program which addresses hunger by providing warm meals, nutrition counseling, and a food pantry to thousands of low-income New Yorkers living with HIV and AIDS every year.

Trattoria Cinque Specials!

2010-03-25T07:25:00.000-07:00

Trattoria Cinque is updating their weekly specials! Monday through Friday, from 5pm-7pm, they will offer apertivo, an Italian tradition eating various snacks while having a drink. A rotating selection of bruschetta, fried seafood, pizzette, fried vegetables such as olives, zucchini flowers or artichokes, pickled vegetables and cheeses will be available.

Also on Monday through Friday from 5pm-7pm, there will be a $20 artisanal pizza and 2 Peroni special. Chose from a variety of pizzas- Perfect to share!

Trattoria Cinque Presents The 2010 World Cup

2010-03-25T07:19:00.000-07:00

It is custom in Italy for fans and their guests to visit the local trattoria before a big football game. Proprietors pass around antipasti (salumi and cheeses), bread and light fare to fans gratis, while passing around jugs of wine. Trattoria Cinque will continue this tradition during the World Cup 2010. Make sure to stop by with your "Azzurri kits"!
Trattoria Cinque is located at 363 Greenwich Street.

Great Review of Last Year's Taste of Tribeca

2010-03-25T07:11:00.000-07:00

Our friend's over at Slash Food posted a great review of our lamb cook-off from last year's Taste. Was lamb the new bacon last year? What food trends will Taste of Tribeca 2010 debut this year? Buyy your tickets at tasteoftribeca.org and find out!

Taste of Tribeca's Tip for the Perfect Mashed Potato

2010-03-25T07:05:00.000-07:00

This article first appeared in Tribeca Citizen on March 20, 2010. We appreciate being allowed to reprint this article.

In anticipation of Taste of Tribeca, the benefit for P.S. 234 and P.S. 150 on May 15, I’m asking the neighborhood chefs who are participating for cooking tips that mere culinary mortals might use at home. Henry Meer, chef and owner of City Hall, shares the method behind City Hall’s luscious mashed potatoes.

First, scrub the potatoes. Use Yukon Golds, and leave the skin on—it’s where the nutrients are, and besides, I love the flavor. Set a pot of cold water, with a little salt, to simmer. Never boil your potatoes—instead, you want a long, low simmer. If you boil them, all the starch ends up on the bottom of the pot. Now the real key is that all the ingredients have to be hot. So the milk and butter should be brought to boil and combined with the potatoes while still hot, then mashed with love. If the potatoes or milk are cold, it’ll make the potatoes pasty, not creamy, fluffy, and yummy.* Garnish with fresh dill and olive oil, and season to taste.

City Hall is at 131 Duane (between Church and West Broadway); 212-277-7777, cityhallnewyork.com.

* Tickets are now on sale at tasteoftribeca.org. And if you buy before May 1, you’ll get a discount.
** Meer insisted I try City Hall’s mashed potatoes, and I can vouch that they are indeed all that. See for yourself….

Taste of Tribeca Tips

2010-03-22T11:56:00.000-07:00

This article first appeared in Tribeca Citizen on March 18, 2010. We appreciate being allowed to reprint this article.

In anticipation of Taste of Tribeca, the benefit for P.S. 234 and P.S. 150 on May 15 (tickets are on sale now via the website), I’m asking the neighborhood chefs who are participating in the event for cooking tips that mere culinary mortals might use at home. Here’s one from Rachel Thebault, owner and head confectioner at Tribeca Treats—who, it bears mentioning, has a cookbook, Sweet Chic, coming out in October, with a foreword by Isaac Mizrahi.)

When planning a dinner party, do you often skip a homemade dessert because it’s too time-consuming? You may not know it, but many desserts freeze remarkably well, so you can do most of the work one or two weeks in advance. Cookie dough is one of my favorite things to freeze, because you can make it all beforehand, portion it out, and then freeze it. (I use a small ice-cream scooper to form little balls of dough; after letting them freeze a bit on a tray—so they don’t stick—I stack them in an air-tight container. The key to freezing desserts is to make sure that whatever you freeze is wrapped as air-tight as possible—it keeps the flavors more fresh.) When it comes time to serve, pop the frozen dough straight in the oven. You’ll then have a plate of warm, fresh-baked cookies to offer your guests.

For something even more decadent, cheesecake also freezes really well. Spend a Sunday baking a cheesecake (or several mini ones), let it set in the refrigerator overnight, then wrap it and freeze it for a week or two. Let it thaw in the fridge one day before your party. Your guests will be very impressed. If you forget to plan ahead, of course, you can always visit your local bakery….

Tribeca Treats is at 94 Reade, between Church and West Broadway; 212-571-0500, tribecatreats.com.

St Petersburg State Ballet and Dinner!

2010-03-18T17:50:00.000-07:00

The St. Petersburg State Ballet will be appearing at the Tribeca Performing Arts Center, 199 Chambers St., from March 19 through March 21 with a program of four short ballets. During the weekend of March 19-21, patrons with a St. Petersburg Ballet ticket stub can save 10% off their party's bill at Acappella (northern Italian cuisine) and/or enjoy a prix fixe dinner package at MEGU (Japanese) for a reduced rate of $50. Ballet tickets range from $35 to $55. For more information and to purchase tickets, click here.

Kind Farewell from Karen and David Waltuck

2010-03-17T10:48:00.000-07:00

Dear Fellow PS150 Enthusiasts,

Voila a fond farewell to our wonderful neighbors and neighborhood. After thirty years of successful business, we are sad to share the news that despite all our efforts, the plans to renovate and re-open Chanterelle will not come to pass.

We shall certainly open another restaurant in the future...it may well be another Chanterelle...but that said, we will always feel special about being part of the Tribeca Community and the school that gave our daughter the perfect beginning...

We extend our heartfelt gratitude to the many people who have become dear friends and supporters through the years, to our loyal and loving staff and to our endlessly encouraging family.

Through good and bad times it is a thrilling, passionate and rewarding journey. We are proud to be a part of this creative industry in this unparalleled city of ours and look forward to what we will bring to you in the future...

Karen and David Waltuck

Marc Forgione

2010-03-10T09:38:00.000-08:00

Time Out New York let us know that Tuesday night is a pork-lovers paradise at Marc Forgione. Every Tuesday, from 6- 9:00 PM enjoy all-you-can-eat suckling pig sliders. Click to read the details on TONY.

Tamarind Tries TriBeCa

2010-03-07T19:12:00.000-08:00

Trendy Flatiron Indian restaurant, Tamarind, is coming to TriBeCa. At some point later this month Zagat's Top Rated Indian restaurant hopes to open a mammoth two-story, 11,000-sq.-ft. sequel at 99 Hudson Street (a space which until 2004 was the sports bar The Sporting Club).

Wouldn't it be a great way to introduce themselves to the neighborhood by hosting a table at Taste of Tribeca?

Students Interview Taste of Tribeca Restauranteurs

2010-02-16T07:15:00.000-08:00

Students from PS 150 and PS 234 came to interview restauranteurs and kickoff a meeting for the 16th Annual Taste of Tribeca. The annual event attracts restaurant-lovers from all over the city and proceeds benefit music and art programs at PS 150 and PS 234.

Click to read more about the meeting on The Tribeca Trib.

Valentines Day Sweets for Your Sweet

2010-02-09T08:01:00.000-08:00

Valentine's Day is just around the corner- waiting there. What are you going to do for your Valentine this year? Roses? A Hallmark card that sings? Another teddy bear? Sigh.

Tribeca Treats has customized gift baskets, allowing you to tailor your gift to your sweetie's sweet tooth. Cookies, brownies, chocolates... there are so many options! Best of all, if you order by noon on Thursday you will be guaranteed Valentine's delivery. How sweet is that?
You know your sweets are in good hands with Tribeca Treats. After all, they won the popular vote for best gingerbread house among entries from 8 other NYC bakeries in a contest at Le Parker Meridien which raised over $12,000 for City Harvest. This is their entry, "Christmas in Palm Springs".

After looking at all of those sweets, wouldn't a cookie taste good right about now?

By the Ounce Wine Bar at Bouley Bakery

2010-02-03T18:50:00.000-08:00

By day it is a comfortable space to enjoy breakfasts and lunches purchased at Bouley Bakery and by night (6 PM- midnight to be precise) it is a wine bar! How's that for multi-tasking?

Back in November, Florence Fabricant told us about By the Ounce, a wine bar where both food and wine are priced, you guessed it, by the ounce. The wine list boasts 250 selections hand-picked by André Compeyre that are available by the ounce, half-glass, glass and full bottle.

By the Ounce at Bouley Bakery, 120 West Broadway (Duane Street),TriBeCa, open 6 p.m. to midnight, except Sundays.

NYC Restaurant Week Truck

2010-02-02T09:40:00.000-08:00

Capsouto Freres- a Taste of Tribeca participant and supporter for 16 years- is providing soup for the Restaurant Week Truck. The Truck serves up delicious soups from some of NYC's finest restaurants for just $6 (Tom Cat Bakery bread added no charge). $1 from every purchase goes to The Haiti Relief Fund at the Mayor's Fund to Advance New York City.

On Thursday, 2/4 you can find The Restaurant Week Truck on Greenwich Street (between Warren and Murray) between 11 AM and 2 PM. Enjoy some Roasted Butternut Squash Soup from Capsouto Freres. You'll feel warm and fuzzy in more ways than one!

Locanda Verde Joins Taste of Tribeca?

2010-01-22T09:17:00.000-08:00

Here's a wish for 2010 - let's hope that Locanda Verde participates in Taste of Tribeca 2010! If you need any reasons to wish such a thing- click here!

A Great Loss for TriBeCa Community

2010-01-20T10:03:00.000-08:00

Late yesterday, The New York Times' Florence Fabricant reported on the passing of Albert Capsouto:

Albert Capsouto, the youngest of three brothers who in 1980 started Capsouto Frères, one of the first of the more high-end restaurants in TriBeCa, died today from a brain tumor that was discovered two months ago. He would have been 54 next Tuesday.

Capsouto Freres will be closed today. To read the rest of the NYT blog entry, click here.

M1-5 Chef to Debut on Chopped!

2010-01-19T10:35:00.000-08:00

Recently, we learned that M1- 5 will have a Food Network celebrity in their midst! Here is the note they sent us:

Be sure to tune in to the Food Network on Jan 19th at 10 PM, as our Chef, John Sierp makes his debut on the Food Network Show Chopped. Or if you don't feel like watching alone, come to M1-5, where we will be hosting a show watching party with appetizers and drink specials.

Tonight's the big night. Show up for half-price drinks and appetizer specials starting at 8:00 PM. Stay for the show!

Capsouto Freres- Classic Cooking

2009-12-30T04:28:00.000-08:00

The 16th Annual Taste of Tribeca will be May 15, 2010. Capsouto Freres, one of the original restaurant participants in Taste of Tribeca, is approaching its 30th Anniversary! That is no small feat in the New York restaurant world. Take a peek at this Black Book article about Capsouto Freres and come away with some delicious recipes to try in the New Year!

New Year's Eve at Cercle Rouge

2009-12-28T05:10:00.000-08:00

Do you have your New Year's Eve plans yet? Cercle Rouge is offering two New Year's options- one early and one late. The later option comes with Burlesque! What a way to say good bye to 2009! Here are some of the details:

On New Year’s Eve we will be offering two seatings with prix fixe menus. The first seating will include 3-courses for $49.95/person until 8pm. The second seating will include 4-courses and live entertainment (4-piece band and Burlesque Cabaret show) for $125/person; starting at 9pm. Options include Goat Cheese Crostini, Twice Baked Crab Soufflé, Roasted Rack of Lamb, Sautéed Sea Bass, Roasted Organic Capon, and more. A la carte dining options will be available until 8pm.

Don't forget, brunch will be served on New Year's Day!

Christmas Eve Feast of the Seven Fishes

2009-12-18T03:56:00.000-08:00

At Trattoria Cinque, five is the magic number. Each section of the menu offers five options. On Christmas Eve, however, Trattoria Cinque will be celebrating the number seven with the Italian-American Tradition of Feast of the Seven Fishes (Festa dei Sette Pesci). Visit Open Table for your Christmas Eve reservations.

Like Pie?

2009-12-15T09:07:00.000-08:00

Rumor has it the corner of Greenwich and Chambers has had a new infusion of sweet. The Little Pie Company has a new outpost there. Looks like something that will require a fork, and possibly some ice cream, for further exploration...

The Forklifter Visits Bar Artisanal

2009-12-08T09:11:00.000-08:00

Tribeca offers so many opportunities for young diners to sniff out their favorite flavors in restaurants their parents enjoy, too! Just ask the Forklifter:

Sleepover season found us with just one child to take out to dinner one Friday night. Instead of the sushi-maven, we were accompanied by the truffle-hound (and I say that with love). She's also a cheese and Iberico ham fanatic--she's an expensive date. We steered her away from Corton and into Bar Artisanal. Fondue was ordered, flatbreads, ham (of course), something delicious with truffle honey, their famous mac and cheese. Nice wines by the glass (not for the truffle hound, of course). Just another Friday night in Tribeca.

Good Bye Dinner with Chanterelle

2009-12-07T09:45:00.000-08:00

David and Karen Waltuck will serve a "Farewell Chanterelle" dinner on Tuesday, Jan 12 at the James Beard House. To read more click here.

Best Pastry Shop?

2009-12-02T20:05:00.000-08:00

Tribeca has Tribeca Treats, Duane Park Patisserie, and Bouley Bakery. Paris has La Patisserie des Reves?
Care to vote on your favorite?

The Forklifter Strikes Again- Capsouto Freres

2009-11-30T03:17:00.000-08:00

The Forklifter chimes in about another neighborhood favorite:

Some colleagues and I had a special dinner out to celebrate the end of a successful project at Capsouto Freres- possibly Tribeca's longest running restaurant. Judging by the rest of the patrons, there were quite a few celebrations going on for a Sunday night. Capsouto Freres always maintains its allegiance to classic French cooking--a rarity these days. I'm a pushover for cassoulet and it's hard to find on NY menus. Ordering a souffle is a must; there are always several to choose from --should I be embarrassed that my table order one of each? My personal favorite was the fig with port wine sauce.

More from The Forklifter: Trattoria Cinque

2009-11-24T05:51:00.000-08:00

The Forklifter- our dedicated reader, contributor, and restaurant lover- was out and about recently and lifted not just a fork, but a pen as well:

Trattoria Cinque has one of the nicest, most welcoming rooms in the neighborhood - and staff were no slouches either. I loved the big banquettes and huge fireplaces. It's casually sophisticated, but I was really pleased that they made my kids so welcome too. They're famous for their Caeser Salads and the concept of 5 seasonal offerings in each menu category (hence the name Cinque). There are always a few specials so the menu fills out nicely. My favorite was the super-thin crusted pizza with pear and gorgonzola. I'm thinking I should bring a bunch a friends next time and score one of the big tables in front of the fireplace.

Cercle Rouge in November

2009-11-18T08:53:00.000-08:00

Thursday November 19, celebrate the arrival of the Beaujolais Nouveau at Cercle Rouge! Chef Pierre Landet has plans to tempt your palate with a prix fixe 3 course menu ($39.95). Each dish tells you a story of the region and can be enjoyed with a glass of our Beaujolais Nouveau picks: Antonin Rodet or the classic Georges Duboeuf.

Of course, if the Beaujolais Nouveau is here that means Thanksgiving is not too far behind. Cercle Rouge has three-course prix fixe menu ($49.95), bearing Chef Pierre Landet's French touch, that features such dishes as Pumpkin Ravioli, a delectable Organic Roasted Turkey with Foie Gras, and home-inspired Pecan Pie with pumpkin ice cream.

A la carte menus are available for both occasions and a special children's menu will be prepared for your Thanksgiving feast! To see full menus click here. For reservations, please call 212-226-6252.

Iron Chef Returns to Tribeca

2009-11-02T18:17:00.000-08:00

Tribeca reataurant lovers are a-buzz regarding Masaharu Morimoto's plans to open a casual Japanese restaurant/ bar on Church Street. Here is an excerpt from a post on Eater:

Morimoto has taken the former Dennis Foy on Church St. to do a mid-priced funky place catering to the late-night crowd. Should be a great hangout for foodies and chefs at 2-4 AM... He talked about how he missed Tribeca since he used to be at Nobu and really likes the 'hood. He's looking forward to doing something more low-key (more of a neighborhood place) than in the Meatpacking.

Tofu in Tribeca

2009-10-29T07:22:00.000-07:00

Tofu done right is a delight. A reader had this to say about a recent tofu experience:

I may have had the most ethereal homemade tofu in the city this week at Rosanjin in Tribeca. Perfectly proportioned, the tofu was accompanied by a dollop of cavier, a small mash of fruit and a light soy based sauce at the bottom of the dish. Sheer delight. The sashimi was extraordinarily fresh and tuna and sweet potato was well made. The service was warm and helpful. I will be back for the tofu.

Welcome Sarabeth's

2009-10-21T07:46:00.000-07:00

The news is Sarabeth's Kitchen will be taking over the Bazzini space sometime this winter. It will be another great brunch spot. Expect something big from them at Taste of Tribeca, May 15, 2010.

Terroir Will Open at 24 Harrison St.

2009-10-19T03:51:00.000-07:00

Insieme chef Marco Canora and his partner will open a branch of their Terroir wine bar at 24 Harrison St. Despite the closings of Chanterelle and Yaffa's, the Tribeca restaurant scene is thriving. Expect to see some new restaurants at next year's Taste of Tribeca, May 15, 2010.

Chef Kurt Gutenbrunner at Taste of Tribeca 2009

2009-10-15T03:23:00.000-07:00

Kurt was the star of the Lamb Board's chef challenge at Taste of Tribeca 2009, beating out Top Chef contestant Leah Cohen. Check out this Behind the Burner video with Kurt making cheddar-filled sausages:

Cheddar-filled Sausages With Chef Kurt Gutenbrunner At Taste Of Tribeca on Howcast

Landmarc Dinner Series: Eat (and Drink) Well for a Great Cause

2009-10-13T08:15:00.000-07:00

Landmarc's chef Marc Murphy is launching a benefit dinner series to provide free massage therapies to cancer patients during chemotherapy. The dinner series are intimate wine dinners including a reception hour with hors d'oeuvres and a four course dinner. Read more about this series on The Strong Buzz.

Trattoria Cinque - Weekend Brunch and Monday Specials

2009-10-09T03:41:00.000-07:00

On Saturdays and Sundays, Trattoria Cinque offers brunch from 11 AM to 4 PM. Choose from brunch selections like Porchetta Eggs Benedict, Panettone French Toast, and even a brunch pizza, the Pizza con Uova Strapazzate, with scrambled eggs, mozzarella and pancetta! And, how could it be called brunch without a bloody mary? There are 5 signature bloody marys at Trattoria Cinque, of course!

If you, somehow, miss the weekend brunch, don't fret. Monday nights Trattoria Cinque offers Peroni and Pie Mondays. From 5 PM- 10 PM enjoy the artisanal pizza of your choice with 2 Peronis for $20.

Pizza con Speck & Funghi: speck, mushroom, mozzarella
Pizza con Gorgonzola e Pere: pears, gorgonzola, white truffle oil
Pizza Margherita: tomato, mozzarella, basil, evoo
Pizza con Lardo: fresh rosemary, mozzarella, lard from Colonnata, Italy
Pizza Margherita con Anchovies: tomato, mozzarella, Sicilian salt-cured anchovies, basil, evoo

Taste of Tribeca Bids Farewell to Favorite Haunt

2009-10-08T03:34:00.000-07:00

Karen and David Waltuck were co-founders of Taste of Tribeca, way back when (maybe 1994?). They were parents at PS 150 at the time. They have been such an important of the Tribeca restaurant scene which makes the closing of Chanterelle more than a bit sad.

Tribeca Wine

2009-09-08T03:42:00.000-07:00

This past week, Eric Asimov asked the wine directors of both Locanda Verde and Tribeca Grill to sit in on his wine panel.
Taste of Tribeca, perhaps next year there should be a wine tasting with these rising wine stars?

Trattoria Cinque - Now Open!

2009-08-31T03:52:00.000-07:00

Five is the magic number.

The new Trattoria Cinque's menu showcases "the five best of everything in Italian cuisine, masterfully prepared yet rustic and homemade". Each section of the menu showcases five options capturing the essence of Italian fare as interpreted by Chef Mirco Grassini- and nothing is over $25! There has been some buzz about this affordable, new Italian fave at 363 Greenwich Street. You can read more on Thrillist or you can simply check out the menu, bring your five best friends and buon appetito!

Tribeca's Industry Insider

2009-08-13T04:48:00.000-07:00

Downtown culture, insider connections, new shows at the Tribeca 92Y, cultural happenings at the Tribeca Grand- Tommy Saleh knows it all.

Panzanella Salad with Chef Stephen Lewandowski

2009-08-12T06:19:00.001-07:00

Chef Stephen Lewandowski shows us how to make Tribeca Grill's Panzanella Salad at Taste of Tribeca:

Panzanella Salad with Chef Stephen Lewandowski at Taste of Tri

Lamb Burger at Bar Artisanal

2009-08-10T05:46:00.000-07:00

The Gluttoness at Always Hungry had a few words (not to mention a few mouthwatering pictures!) to share about Bar Artisanal's Lamb Burger. After seeing this, I will have to agree that the lamb burger must be "eaten immediately"!

Gourmet Strawberry Shortcake

2009-07-27T03:34:00.000-07:00

Behind the Burner interviewed a few Taste of Tribeca chefs. Here is a video of Craig Bero of Cosmopolitan Cafe making his popular strawberry shortcake.

Gourmet Strawberry Shortcake Recipe

Danny's Ices

2009-07-22T03:07:00.000-07:00

Every parent hopes to give their child great memories and treats often have a special place in a child's heart. Here's a sweet, memory-making recommendation from one Tribeca parent:

I've heard they call it "prenatal marking"--in other words if you eat a lot of something while pregnant, your child develops a particular fondness for it. With my eldest, it was avocados. With my youngest, it's "Catch the Flava". Tribeca families know what I'm talking about. Nine years ago, hugely pregnant, I would pick up my 5 year old at Downtown Day Camp. We would always stop at the little cart on Chambers Street, otherwise known as Danny's Ices or "Coco Helado"...or "Catch the Flava". My daughter would work her way through the various "flavas", but I stayed true to the creamy, coconut and- almost from the day she was born- her younger sister has seldom wavered from it too. Danny Castro smiles at me every time she orders it. Judging from the line of kids that snakes its way down Chambers Street, the other flavors have fans: Rainbow will remind you of "Pixie Stix", "Mango" is smooth and tropical. Cherry is tart and intense. Sometimes he'll have specials like Tamarind or Strawberry/Kiwi--both worth getting.

Danny has a smile for everybody and treats each child like a special connoisseur. I suspect that 30 years from now, when the Tribeca kids have grown and meet up, one of the neighborhood institutions they'll reminisce about will be Danny and his ices. This afternoon,as we walked away, my daughter said, "I don't know what I'd do if Danny wasn't there. Something would really be missing from my life".

You can "catch" him on the northeast corner of Chambers and Greenwich--look for the green and white umbrella. On summer weekends, he sometimes moves to Soho at Prince and Broadway. He's in business from Spring through Fall, weather dependent. No phone, no reservations, just respect the line.

Locanda Verde Rocks

2009-07-10T03:14:00.000-07:00

Locanda Verde seems to have all the elements in place for success- Robert De Niro, chef Andrew Carmellini, designer Ken Friedman... there's just so much to talk about! Click to see what Restaurant Girl has to say in NY Daily News.

Ice Cream at Duane Park

2009-06-16T03:37:00.000-07:00

A happy (and full!) reader suggests two of the many reasons to enjoy Duane Park:

"Happy days are here again: the return of the ice-cream kiosks at Tribeca restaurants. One of our favorites is the street front closet (how did they carve out that space?) at Duane Park. They have the most unique flavors: things like grape or s'mores and wonderful creamy textures. Love the little blue dishes too. But there's no reason to stop there. We took the family into the restaurant the other Friday night. Three of us were convinced by the waiters recommendation of soft shell crabs. Like everyone else in NYC, I've been eating soft shell crabs for 20 years and over the years I guess they've gotten a bit tired of them as a seasonal treat. The ones at Duane Park reminded me why I loved them in the first place. These were so plump, juicy and bursting with briny flavor. I thought about them for days afterwards."

Burgers at Bar Artisanal

2009-06-15T07:34:00.000-07:00

Burger lovers rejoice, someone understands you! At Bar Artisanal you will find a burger, Bloomberg.com says will be worth the price.

Billy's Bakery Open in Tribeca

2009-06-05T03:50:00.000-07:00

Cupcake bake offs, cupcake blogs, cupcake mania! Billy's Bakery to open a location in Tribeca.

More Tribeca Love

2009-06-02T04:37:00.000-07:00

All around cyberspace, first hand accounts of this year's Taste of Tribeca and its gastronomic delights are available for you to read. Did you taste everything they tasted? Did you catch all the sights and sounds? Here's another Tasty Read from Alex Eats World.

Is This A Pizza Restaurant?

2009-05-22T06:53:00.000-07:00

Naples is known for its pizzaioli; less so for its hip-hop artists. Alberto Polo Cretara happens to be both, although the rapper M.C. actually got his pizza training in Rome, at the legendary Il Forno. “My teachers were very severe,” Cretara says. “They really cared.” And so does he, about the integrity of the four-foot-long pies he’s baking in a Tagliavini triple-decker electric oven at Farinella, the Italian bakery he opened. Roman style in shape and substance, Cretara’s pizzas are traditionally topped and sold by the slice; the same dough is used for sandwiches like broccoli rabe and smoked mozzarella, or stracchino with walnuts and radicchio. Intended to be a fast and affordable lunchtime beacon in the Civic Center wilderness, Farinella will also serve frittatas, a baked special and soup of the day, and Italian-accented breakfast items, plus packaged bread products like grissini and freselle. — Rob Patronite and Robin Raisfeld

Tribeca's Kurt Gutenbruner Wins Lamb Cook Off!

2009-05-21T07:51:00.000-07:00

The 15th Annual Taste of Tribeca featured a few new attractions including a Greenmarket New York State wine tent with guided wine tour and a table of firefighters serving their own firehouse jambalaya.
Most exciting of all was The American Lamb Board Cook Off in which Taste of Tribeca's Kurt Gutenbrunner (Blaue Gans) bested a Top Chef winner. You can read more about the attractions at this year's Taste in Time Out New York.

2009 Taste of Tribeca in Pictures

2009-05-20T04:05:00.000-07:00

New York came out in full force last Saturday to support PS 150 and PS 234 at the 15th Annual Taste of Tribeca. Thousands enjoyed samplings from some of New York's finest restaurants while taking in some of the local color. I could go on and on, but since a picture is worth 1000 words...

Thanks to Juren David for the great pictures and there are still more to come! Check back here for more on this year's Taste.

Taste of Tribeca Newcomer- Bar Artisanal

2009-05-16T04:25:00.000-07:00

Today's the day! Taste of Tribeca 2009 will be on Duane and Greenwich from 11:30- 3:00 today! Another of our readers has written a recommendation of one of this year's newcomers- Bar Artisanal. Happy Eating!

A foodie friend invited me to Bar Artisanal the week it opened. Chef Brennan was in the house and stopping by the tables. What did I like best? This is a tough one. Pristine scallops lightly dressed in citrus and jalapeno. One scallop remained to be divided among the four of us--it was so good we cut it into 4 tiny wedges. Then, there's the cheese. If Artisanal is doing something with cheese, just order it. The mushroom flatbread (can't really call it pizza) might have won my heart. It was drizzled with white truffle honey. I confess to taking more than my share. The room is open and airy. It was hopping with people happy to welcome this uptown chef to Tribeca. Bar Artisanal is a great fit for the neighborhood.

That Old Time Montparnesse- Cercle Rouge

2009-05-14T03:50:00.000-07:00

Just days before the eagerly awaited Taste of Tribeca (this coming Saturday, May 16!) a reader fills us in on the Cercle Rouge experience:

I was having serious flashbacks in Cercle Rouge the other day--it feels like a bit of Montparnesse. Bistros and brasseries are a dime-a-dozen in Manhattan but this one has a real air of authenticity. The chef, who makes regular rounds of the tables, confirms that he's genuine--hailing from Toulouse. I had a rich duck stew with green olives and a nice glass of red. It made me very happy on a rainy day. If it were a nicer day I would have loved sitting in the sidewalk cafe. I can see this becoming a regular stop. Great options for kids too--serious french fries of course.

Kori

2009-05-13T06:40:00.000-07:00

Another offering from The Forklifter:

Tucked away on a quite stretch of Church Street is Kori, a great oasis for Korean cooking. You won't find the table-top grills here (but I'm always wary of having to do that much work when I'm eating out--the novelty wears off quickly). We stopped into Kori for lunch the other day to discover a great bargain and a newly redecorated space. First off, a bowl of steaming savory broth is brought to your table when you sit down. The lunch special is generous bento-box style. I opted for the smoky spicy chicken, which was as promised. There were dumplings, salad, noodles and rice. Ten bucks. And there were several variations. My favorite part of the meal might have been their special fruited iced drinks- incredibly refreshing and loaded with slices of asian citrus Yuzu. Perfect counterpart to the cuisine and the muggy days that await us.

Beaujolais at Capsouto Freres

2009-05-07T08:35:00.000-07:00

Most are familiar with Beaujolais Nuveau, however, there are many more wines to enjoy from this region. During the month of May Capsouto Freres Restaurant, a Best Beaujolais Bistro since 1995, will be featuring a Morgon, Brouily, Julienas, Saint-Amour and others. Delicate or robust, dry or flowery, they are certain to engage and enchant you.

The Palm- Kids Eat FREE!

2009-05-06T07:45:00.000-07:00

Finding a kid-friendly restaurant that is also parent-friendly is always a challenge. Luckily, we have our faithful readers to help us navigate those culinary waters!

The Palm Tribeca is offering a Kids Eat Free on Sundays for Spring and Summer . They open at 5:00 and kids 12 and under eat free when accompanied by a paying adult. The Palm Tribeca is very kid-friendly and boasts an awesome kid's menu. My daughter had the fillet mignon and cleaned her plate. My son had the Chicken Parmagianna and it was an adult-sized portion which we brought home and had for lunch the next day. I had the Veal Oscar which was great and my husband had the Veal Marsala also a wonderful choice.

The Palm Tribeca also offers a membership in what the call The 837 Club, which awards you points that can be redeemed for free meals when you reach a certain level. It also alerts you to any specials the restaurant is offering and offers exclusive specials to club members. The membership fee is $25.00 but they give you a $25.00 gift card on the spot when you sign up.

The Excitement Builds

2009-05-06T07:40:00.000-07:00

This year's Taste of Tribeca will be on Saturday, May 16 from 11:30 AM- 3:00 PM. You'll find notices popping up all over the place, like this one on Eater.com.

Amanzi Tea at Taste of Tribeca

2009-05-05T03:48:00.000-07:00

Amanzi Tea, a new tea bar and shop at 166 Chambers Street, is one of the newest participants in this year's Taste of Tribeca (May 16, 2009). Amanzi Tea boasts over 100 custom blends, including Rooibos, Yerba Mate, Herbals and White, Green, Oolong and Black teas. They also serve hot & cold teas, tea smoothies, tea frappes, tea lattes, sparkling tea and bubble teas. Welcome to Tea Paradise!

Petrarca Cucina e Vino- Outdoor Seating!

2009-05-04T03:54:00.000-07:00

A Taste of Tribeca reader (and dedicated citizen!) starts off the day at jury duty and ends it with an enjoyable meal (outdoors) at Petrarca Cucina e Vino. It is, quite possibly, the happiest jury duty tale ever told:

I was in the area serving jury duty and was released early. Deciding to celebrate a little, I set off towards a lunch in the sunshine since it was a gorgeous Spring day. After wandering into TriBeCa I saw this place as I neared Canal Street. It had outdoor seating along the sidewalk and a nice lunch menu - salads, individual pizzas, pastas, a burger etc, and also a wine list that sold a vast and interesting array of 1/4 bottles (Italian mostly.) Exactly what I was looking for! A friendly, very pretty waitress sat me outdoors at a table (I was solo), which was along a row of them that wrapped around the corner. Soon I was brought water, delicious crusty bread and Extra Virgin Olive Oil, and menus. I got the lunch omelette - goat cheese and herbs, and a 1/4 bottle of a delicious white wine which I think was called Tribbiano. The omelette was perfectly prepared - fluffy and light, and it came with perfectly crispy french fries and a small salad. Sitting there, people watching, enjoying the weather and the food and wine, I practically felt like I was in Europe (although the view of the iron front buildings is pure NYC). I had a very nice lunch, the service was very good, and the prices seemed fair. The only nit pick I would have is that you can only buy wine by the 1/4 bottle - but hey that's no big deal! Recommended!

Taste of Tribeca - Breaking News!

2009-05-02T03:45:00.000-07:00

Bar Artisanal, the latest creation of Chef Terrance Brennan, will be participating in the 15th annual Taste of Tribeca on Saturday, May 16, 2009. Newly opened, Mr. Brennan wants to participate in the city's best food event!

Arqua- Classic Cooking

2009-05-01T03:58:00.000-07:00

Restaurant lovers searching for good Italian food take heart! Arqua has won the heart of one of our readers:

Once we arrived, our biggest problem was trying to decide what to have. The selections were all great (as usual). We helped to solve our dilemma by tasting each other’s orders. The food is prepared in a classic method, nothing trendy about it at all. And for me, that is a big plus! So many times, I’ll read the ingredients listed on the menu in a particular dish at other restaurants and all is great until there is that one, wacky ingredient that never before appeared in, say, pasta primavera. I believe a chef is expected to demonstrate creativity but, for me, classics can only be improved by the quality of the ingredients. And the quality at Arqua is among the highest. The venue lends itself to relaxed dining and good conversation – the hallmarks of the Italian dining experience. Our waiter was very knowledgeable about the wines and suggested a great one to go with our meal. All in all, an unforgettable dinner. We’re still taking about it!

Le Pain Quotidien- Most Eco-Friendly Fast Food!

2009-04-28T08:16:00.000-07:00

Le Pain Quotidien, which has a Tribeca location at 81 West Broadway, was written up on Your Daily Thread, an LA based site promoting green living. Apparently, Le Pain Quotidien is eco-friendly! Click here to read more.

Lily O'Briens

2009-04-27T03:47:00.001-07:00

Everyone should have their own watering hole to call their own. One of our readers has a recommendation for those seeking a specific atmosphere:

Lilly O'Briens Bar & Restaurant is an Irish bar with excellent food and service. Inside, you'll find a warming bar and restaurant with nook-like booths and a polished, roomy bar. Lilly O'Briens Pub & Restaurant has a sporty Celtic feel that is a relaxing site for enjoying some fun, food, and drink. Conveniently located Downtown on Murray Street, on the corner of West Broadway, Lilly's is right near the A-C-E and 1-2-3-9 Chambers Street station, making it an easy stop for a delicious meal and some drinks after work, or to catch the game on one of their seven TVs. While there's plenty of Irish eats, the menu also dishes up numerous other specialties and creations. Numerous beers are on tap and in the bottles, while the bar also mixes up fantastic cocktails. It's not your usual Irish haunt, but the character is still the same, even if the cuisine is a little more out of this world. Open daily till 4am - kitchen closes at 2am.

Firefighter Chef at M1-5

2009-04-24T03:44:00.000-07:00

Need to find the right place to go on your next Night Out? One of our readers had a great girl's night out experience and decided to share the details:

Went to M1-5 for a girls night out and had a really good time. The chef is a NY City Firefighter who won the Iron Skillet Contest and has appeared on Martha Stewart. We also got to meet Serge, the owner. They have a great bar menu and if you go you absolutely have to try Nanny's Mini Rice Balls and the Pulled Pork Sliders and the Sweet Potato Fries. The place is huge and they have various drink specials. They rent the place out for events, so if you want to have an office party, birthday party, happy hour they can set up a custom experience you would be sure to love. I can't say enough good things about the place - just go and enjoy, you won't be disappointed!!

Jerry's on Chambers Street

2009-04-22T03:38:00.000-07:00

After Jerry's on Prince Street was shuttered to make room for a Michael Kors store, owner Jerry Joseph took an 18-month hiatus to recharge. Now he's back with Jerry's Café in Tribeca, and loyal fans of his cobb salad, mango chicken salad, and Dutch eggs with ham and gouda are flocking to the new locale. Manager Toi Tracy is thrilled that despite the relocation, seats are filled with "all the old faces Jerry's known for over 20 years," plus a new brand of tourists—the folks buying Prince Street brands at Century 21 prices. Besides homey staples like burgers, BLTs and mac-'n'-cheese, the Middle Eastern mezze plate, pan fried pork dumplings and scallop carbonara pasta add an international flair. Like the old joint, prices are kept in check and the atmosphere is classic with a little hip thrown in for good measure.

Most Interesting Chef in Tribeca

2009-04-21T03:48:00.000-07:00

Just in time for Taste of Tribeca on May 16 comes the question: Who is the most interesting chef in Tribeca? Aaron Sanchez at Centrico? Amanda Freitag at Harrison? Who?

Landmarc's New Spring Menu

2009-04-19T04:10:00.000-07:00

The pleasures of spring; a day without a jacket, blooming trees, daffodils and a new spring menu from Landmarc. Who wouldn't want a warm goat cheese profiteroles with herb and roasted red pepper salad? Salmon tartar? How about roasted rabbit with warm potato salad, capers and a mustard vinaigrette? Click here to see the new menu.

Taste of Tribeca - May 16, 2009!

2009-04-16T08:15:00.000-07:00

Taste of Tribeca 2009 is almost here! If you want to make the wait more exciting, check out Serious Eats. They are offering a chance to win free tickets to this year's Taste! Click here to find out more.

More Easter in Tribeca

2009-04-11T08:45:00.000-07:00

There are so many options for Easter dining in Tribeca that it may be hard to decide where to go. One might entertain the idea of going for Easter brunch, taking a brief nap, then heading out for Easter Dinner!

Tribeca Grill is offering a special Easter prix fixe menu featuring 3 courses for both brunch and dinner. In addition, they are offering a special menu for children 12 and under to keep your finicky ones happy, too. You might find yourself tempted by Seared Sea Scallops with Morel & Asparagus Risotto, Black Truffle Vinaigrette or perhaps Black Trumpet Dusted Rack of Colorado Lamb with Mascarpone Polenta, Broccoli Rabe & Merguez Sausage? Personally, I am looking forward to the Raspberry Financier with Pistachio Anglaise & Bourbon Vanilla Ice Cream!

Easter in Tribeca

2009-04-10T08:07:00.001-07:00

Several Taste of Tribeca restaurants are offering Easter specials. Among the many Easter options is Chanterelle, which will be providing diners with an elegant destination in Tribeca for holiday celebrations.

In addition to chef David Waltuck’s classic and Easter-appropriate dishes on the menu such as Rack of Lamb in Cumin Salt Crust and Ravioli of Spring Greens with Tomato Butter, he will be preparing a special (surprise) holiday entrée for both his tasting and a la carte menus. Pastry chef Kate Zuckerman will be crafting decadent house-made chocolate ganache Easter eggs in lieu of her truffles, which will be offered complimentary to diners on Sunday.

Brick Oven Habit

2009-04-08T07:50:00.000-07:00

A dedicated reader gives us the scoop on a new restaurant:

The other night, we stopped into Warren Street's new wine and antipasti bar called Brick. Actually, I think it's called Brick because they also have a great selection of brick-oven pizza. I had the Calabrese with all the stuff I love like olives and onions--a nice crispy crust too (NY pizza is sometimes too prone to flopping when you pick it up). There's a huge selection of pastas and panni sandwiches. Very strong wine and cheese selection too. Family friendly and free delivery. I think I hear a habit forming...

Worth the Tassel: Burlesque at Duane Park

2009-04-06T03:44:00.000-07:00

On Friday nights, the restaurant formerly known as Duane Park Cafe, now simply Duane Park, transforms into a 1920's-style Parisian salon. One can enjoy a late night dinner, live jazz and burlesque. Acts have included Darlinda, Legs Malone, Gal Friday, Perie Noire and the Brian Newman Jazz Trio has become the house band. Saturday and Sunday night shows will be offered soon, but only Friday night will remain free of charge.

The menu, executed by New Orleans native and Five Points alum, Beau Houch, blends classic bistro dishes (i.e. steak with caramelized onions) with provocative touches like Creole-spiced fries to dip into a garlicky aioli. The tightly edited wine list, courtesy of partner Frank Locker--the proprietor of East Village shop Is Wine--offers deep bargains; most bottles run $30 to $60.

Book early, tables fill up fast. (Duane Park, 157 Duane Street 212 732 5555)

Rosanjin

2009-04-03T03:44:00.000-07:00

One of our readers was kind enough to alert us to an exciting new menu at Rosanjin. It is called Ju Bako and it is "for when one doesn't have time for a two hour dinner but still feels like giving oneself a refreshing gift." The Ju Baku experience offers a tempting array of items such as Temari Sushi, Grilled Yellow Tail, and Steamed Gabocha (Japanese Pumpkin) among others. This is from our good friend:

I love this place. I have had one of the most extravagant dinners of my life here and have also had an event catered and am amazed by the quality of the food and the presentation. I just received an e-mail alert about a new offering at Rosanjin and cannot wait to try it out. Check out this special offer:

The name of this special menu is Ju Bako : ten boxes, because only ten of them are offered a day.

*Ju Bako requires a reservation and a full payment at least a day in advance.

*Ju Bako is $28 per order, not including beverage, gratuity and tax.

*Reservation for Ju Bako is available only from 6pm to 7pm

For further information or to make a reservation, call 212-346-0664.

More Three Star Bouley...

2009-04-02T03:38:00.000-07:00

The following post is from The Forklifter, an exuberant restaurant goer whose single mission is to visit every Taste of Tribeca restaurant with her 8 year old daughter:

Ding! Ding! Ding! Another 3* restaurant for Tribeca. What's in the water in this little triangle below Canal? This time it's Chef David Bouley pulling in a rave review from the New York Times for his renewed flagship Bouley, now in the Mohawk building. What's a foodie to do but make a reservation? Stepping in out of the drizzle and into his apple-stacked foyer, we tried to shake off the cold. What a treat to walk into main dining room and find an open hearth with a crackling fire and suddenly we were transported to an elegant inn in the French countryside. The decor is exuberant and sensual--this is a restaurant that won't take a pass on anything. My personal vote for the ideal line-up: the Porcini flan with crabmeat and truffled dashi--the flavor explodes, then duck crusted with Balinese pepper that was both exotic and familiar, finishing with the astonishing meringue "snowball". My companions at the table might offer their own ideas, but let them get their own blog entry.

Three Stars for Bouley

2009-04-01T03:45:00.000-07:00

The new Bouley is better than ever. Frank Bruni says "3 stars". We love David Bouley's food. Read this review from the New York Post, then run, don't walk, to your next fantastic dining experience!

Tribeca Neighborhood Faves

2009-03-26T03:49:00.000-07:00

MUG - Manhattan User's Guide - is one of my favorite online NYC websites. Two of their favorites in Tribeca are The Harrison, and Walker's, both long time Taste of Tribeca participants.

Brunch and Harry Potter Screenings

2009-03-24T03:55:00.000-07:00

Sunday Brunch at The Church Lounge in the Tribeca Grand is about to get even more exciting. In April and May (see schedule below), the screening room will be showing all 5 Harry Potter films in anticipation of the sixth installment's summer release! Brunch is 10 AM- 3 PM and features a buffet-a-plenty, lots of space to hang out on couches, the Sunday Times separated by sections in big piles, and kids' movies playing downstairs in their screening room at 10 am, noon, and 2 pm. The Harry Potter films are scheduled for the 2 PM screening on the Sundays noted below. The cost of brunch is $34.95 for adults and $12.95 for kids and the tall iced lattes are yummy and the bloody marys are totally spicy and olive-icious.

April 26: Harry Potter and the Sorcerer's Stone
May 3: Harry Potter and the Chamber of Secrets
May 10: Harry Potter and the Prisoner of Azkaban
May 17: Harry Potter and the Goblet of Fire
(No Potter films playing Memorial Day Weekend)
May 31: Harry Potter and the Order of the Phoenix

Call to make reservations at 212-965-3565.

Indian Express

2009-03-23T04:36:00.000-07:00

One of our readers tried a new restaurant using Taste of Tribeca as her guide. We are delighted to hear that the experience was such a success!

Based on your recent article, a friend and I dined at Indian Express last night. We couldn't have been more pleased. She's not happy unless smoke is coming out of her ears; I like mild, mild, mild. The chef adjusted the ingredients in a dish to meet my special request, and it was delicious - mild but full of flavor. My friend's palate was happily aflame. The service was exceptional, and the room was warm in ambiance. It's great to have another terrific alternative to running up to the Indian restaurant row on 28th and Lex! Thanks for bringing Indian Express to my attention. It has become my new "fave" venue

Artisanal Cheese at Bazzini's

2009-03-20T03:44:00.000-07:00

It is always a delight when we find something we crave a little closer to home:

I did a double-take in front of the cheese fridge at Bazzini's. They're now carrying a beautiful selection from Artisanal Cheese Company. They're more than just purveyors of cheese, they're more like curators. When Artisanal puts their stamp on cheese, you know it's going be good. They had one of my personal favorites: Dutch Roomano--this hard, orange cheese is old enough for kindergarten and will make a believer out of you. Butterscotch is the word that will come to mind. Buy a hunk and try to resist nibbling. In the past, I had to make a special trip up to the Artisanal restaurant in the Flatiron district, but now Tribeca has its own supply.

Tribeca Treats and Blogging

2009-03-18T03:47:00.000-07:00

Rachel Thebault is one of our favorite bakers in Tribeca. Last year, my daughter's kindergarten class at ps 150 must have spent a good 6 months studying the baked goods offered for sale at her Tribeca Treats. Rachel is not only a purveyor of cupcakes and cookies, she is also a blogger for the Huffington Post.

Saluggi's - New To Taste of Tribeca 2009

2009-03-16T07:12:00.000-07:00

Pleasing adults and children alike on a Friday night can be a big balancing act. Luckily, one of our readers found Saluggi's which seemed to satisfy everyone:

Ordered delivery on Friday night and they told us it would be 40 minutes. It was actually 20 minutes Three adults, 4 kids and everyone was impressed. The kids had the regular pie, adults got the Arugala pie and ceasars salad. We had leftovers for lunch, except my daughter who ate a slice after her rice crispies in the morning. I dropped the menus off to my doorman to spread the word and when I came back that evening he was raving about the calamari. One downer is that they are not open on Sundays.

White Day at Rosanjin

2009-03-12T03:56:00.000-07:00

In Japan, Valentine's day is usually observed by women who give gifts of chocolate to the men in their lives. White Day, March 14, was first celebrated in 1978 and was created by the National Confectionary Industry Association so that Japanese men could return the favors bestowed upon them on Valentine's Day.

Rosanjin suggests a romantic kaiseki dinner paired with sake for White Day.

Zagat Vintage Dinner Series on March 11

2009-03-09T06:18:00.000-07:00

Chanterelle, as part of the Zagat Vintage Dinner Series, will be hosting an evening on March 11 featuring dishes and drinks that have disappeared from our culinary culture. The $175 per person dinner will also include pairings by Master Sommelier Roger Dagorn, and a surprise live performance of 19th Century Songs. Dishes on the menu include: Pike Quenelles with Lobster Sauce paired with Domaine Les Goubert ‘Cuvee V’ (Viognier) – Rhone 2005, and an Orange and Raspberry Bavaroise.

For reservations for the Zagat dinner or to experience the new a la carte menu, please contact Chanterelle Reservations Manager Tine Bruhn at (212) 966.6960 or tine@chanterellenyc.com.

Chef Russell Moss Quietly Cooks for This Cafe

2009-03-06T08:08:00.000-08:00

More from The Fork Lifter:

Why does Cafe 92Y Tribeca always smell so buttery when I go in? A surprisingly diverse menu is offered: from Poached Tuscan Eggs in the morning to Slow-cooked Yellowfin Tuna in the evenings. Beer and wine (not too mention a very serious cup of hot-chocolate) are available. Perfect for the Y's new sing-along movie nights! Definitely worth the walk up Hudson to Vestry to sprawl on their comfy couches and nosh on wasabi deviled eggs. Just what the neighborhood needed...and why is the food so good? Long time NYC chef and instructor, Russell Moss, is the chef behind the food!

Believe It or Not, I Do Eat at Home

2009-03-05T03:45:00.000-08:00

A recommendation from The Fork Lifter:

Those living on the northern edge of Tribeca have a couple new things to celebrate (and no, they did not close down the Holland Tunnel). After months of promise, Grandaisy Bakery is finally open on the corner of Ericsson and West Broadway. Their offerings look simple but are packed with flavor. How else to explain that I walked 4 blocks out of my way for one of their cured-beef sandwiches? I made the mistake of ordering the bread-pudding and now I'm afraid I'll become obsessed. Other notables are the Dulce de Leche torte and the gingersnap cookies with lemon filling.

Chanterelle's a la Carte Menu

2009-03-03T04:03:00.000-08:00

Starting this week, Chanterelle will offer guests the option of an a la carte menu at dinner in addition to chef David Waltuck's signature tasting menu and new cheese course choices. As restaurants look to provide a more relaxed dining experience, Chanterelle wanted to create the a la carte menu that offer diners a more flexible way to experience chef David Waltuck’s critically acclaimed cuisine.