David Bouley

"Few chefs are as closely associated with a neighborhood as David Bouley is with Tribeca..." writes Robin Raisfeld and Rob Patronite of New York Magazine. Truer words were never spoken-David Bouley has been a big supporter of the annual Taste of Tribeca fundraiser which is just one of the ways he has made his mark in the neighborhood. Click here to read more.

Matsugen

Jean-Georges Vongerichten must be pleased by Frank Bruni's review of Matsugen in The New York Times today. Bruni writes about Matsugen with admiration, stating-

"None of this restaurant’s eight types of sushi rolls wears the tag “California” or incorporates avocado...The sushi and sashimi there receive less promotion than what’s on the third page: different kinds of soba — buckwheat noodles — presented in different ways. Soba is Matsugen’s defining mission, its central selling point. And that puts it on rarer, riskier ground than its neighboring peers inhabit."

Read the full review here.

Bazzini's

The Tribeca Whole Foods opened this summer. Convenience, name brand, wide selection...however, let's plug our local Bazzini's. Bazzini's is a founder of the Taste of Tribeca fundraiser and has been a community presence for many years.
With a wide selection of gourmet products, a great, welcoming cafe offering terrific breakfast and lunch specials Bazzini's is the perfect meeting palce for the Taste of Tribeca volunteers.

We love Bazzini's!

Becomingachef.com Talks About Forge

When Andrew Dornenburg and Karen Page write about a restaurant one needs to take notice. This week they wrote about a recent trip to Forge featuring some exciting desserts:

...But when it came time for dessert, we were sorry to find the restaurant so quiet: On this visit, we did want to stand up and hoot and holler a while for talented pastry chef Jenny McCoy (ex-Emeril's Delmonico), who retired her knife-and-fork doughnut dessert in favor of a new one, whose sugared and jelly-filled doughnut holes are very good all on their own, excellent with the accompanying lemon verbena creme anglaise, and extraordinary in concert with both the creme anglaise and the accompanying glass of plum-ginger soda...

Click here and scroll down to the July 29th entry to read the full review on Becomingachef.com.

Mmmm! Spun Sugar...

All bistro-lovers should note: Landmarc offers cotton candy free to children ($3.00 for you kids who are old enough to vote!). They kept up this delicious practice at Taste of Tribeca. That's right, free cotton candy.

Rosanjin- Tribeca

Rosanjin promises "The Gift of Food", a feast of seasonal colors and flavors served in a beautiful setting. Could there be a better way to enjoy authentic Japanese cuisine? Here is what one of our readers had to say about this culinary journey to Kyoto:

"I had the pleasure of dining here last night and I have to say it was one of the best dinners I have ever had. The room is beautiful and the service was impeccable. My friend and I ordered a variety of dishes from the al a carte menu which is brand new and very exciting. This is not your every day sushi place. This is authentic Japanese cuisine served by expert staff in a beautiful atmosphere. Over the course of 3.5 hours we sampled sesame tofu, tuna, sea urchin, an assortment of tempura, abalone, and salads. My favorite was the dourade. The sake was flowing and the desserts were homemade and even though we were completely full, we found room to sample the pumpkin and strawberry ice cream. I cannot say enough about this place except that I am looking forward to my next experience and bringing all of my friends."

Forge

One of the stars of this year's Taste of Tribeca was Forge restaurant. Chef Marc Forgione should get bonus points because he participated in Taste before his restaurant was even open. You can read this preview on eater.com.

In addition, you can find out what one of our readers has to say:

"I have been anxiously awaiting the opening of this restaurant since their amazing debut at Taste of Tribeca. Forge was definately a standout this year with their Jamison Lamb. Well I have just received word that Forge will be open tonight and I am already planning a weekend dinner. The following is from their website:

Forge features Chef Marc Forgione's laid-back yet high-style approach to New American cuisine in a comfortable and energetic atmosphere. Menus change frequently to showcase fresh ingredients and new twists on seasonal American favorites."

If you are not already convinced, read Andrea Strong's preview on The Strong Buzz.