http://www.behindtheburner.com/articles/index Behind the Burner offers invitation-only access to the glamorous, exotic and sometimes chaotic culinary world. Showcasing secrets from the front and back of the house, Behind the Burner reveals the tips and tricks of the trade that master chefs, mixologists, restaurateurs and other culinary visionaries are using to turn up the heat in restaurants worldwide. en-us Wed, 04 Jan 2012 15:55:14 -0700 Wed, 04 Jan 2012 15:55:14 -0700 Copyright 2012, Behind the Burner http://www.behindtheburner.com/blog/entry/see-you-at-cu29-copper.html http://www.behindtheburner.com/blog/entry/see-you-at-cu29-copper.html/#comments Wed, 04 Jan 2012 15:55:14 -0700 CU29 Copper is a cute and cozy restaurant located right across from McCarren Park in Williamsburg. It offers a mix of Mexican, Italian, and American food, which at first seems random, but is actually quite practical - there is something for everyone. And no, the vast menu doesnt take away from the quality of the dishes, which were delicious across the board. I should mention that I have a soft spot for wood-burning ovens, and Coppers is a beauty. Visible from the entrance, it adds to the... http://www.behindtheburner.com/site_images/74d/4486.jpg http://www.behindtheburner.com/blog/entry/pizza-roma-crust-you-can-trust.html http://www.behindtheburner.com/blog/entry/pizza-roma-crust-you-can-trust.html/#comments Tue, 09 Aug 2011 10:11:14 -0600 When walking down Bleecker Street, it’s safe to say that every restaurant is nestled between cute stores and little bakeries. Each dinner spot is more charming than the next, so how do you choose just one? I suppose you could eat one course per restaurant and hit three or four in one night, but that’s just a hassle. Sweet, witty names painted on antique wooden signs poke over the sidewalk, while wine glasses are being filled in the window. Talk about cute overload. But let’s get down... http://www.behindtheburner.com/site_images/141/4473.jpg http://www.behindtheburner.com/blog/entry/from-bean-to-cup-a-coffee-journey-part-i.html http://www.behindtheburner.com/blog/entry/from-bean-to-cup-a-coffee-journey-part-i.html/#comments Mon, 08 Aug 2011 15:14:51 -0600 I started to write this article at least 10 times; perhaps putting it on paper would suffice, but in all honesty its almost difficult to capture the feeling, the discovery, of the Fazenda Nossa Senhora Aparecida in Alta Mogiana, Pedregulho, SP, Brasil. For coffee lovers, its a place to learn the complex and at times almost beautiful ways a coffee bean is grown from a small seed to the mug on your desk. Time and again I find that Im pinching myself, learning the washing process, tasting the... http://www.behindtheburner.com/site_images/7eb/4479.jpg http://www.behindtheburner.com/blog/entry/saravanaa-bhavan-get-your-spice-on.html http://www.behindtheburner.com/blog/entry/saravanaa-bhavan-get-your-spice-on.html/#comments Mon, 25 Jul 2011 15:28:13 -0600 When I was younger, my daily diet consisted of Yoohoo, Yodels and yards—well, feet—of Fruit by the Foot. I attended various family functions at restaurants ranging from Turkish to Thai, and wouldn’t even taste a bite. On that unfortunate list of forbidden foods was, of course, Indian food. Actually, Indian food was tied with any kind of seafood as my number one “no-no.â€� This made my adventurous family a little bit frustrated when I only suggested Italian and resisted the idea... http://www.behindtheburner.com/site_images/69b/4469.jpg http://www.behindtheburner.com/blog/entry/spherical-sustenance-at-bobo.html http://www.behindtheburner.com/blog/entry/spherical-sustenance-at-bobo.html/#comments Tue, 05 Jul 2011 18:47:40 -0600 Antiqued ambience is the ethos of West Village bi-level haunt, Bobo. The restaurant comes complete with an understated hard-to-find entrance, filament bulbs and candles under vaulted ceilings and an upstairs garden for dining in (or is it on?). Every New Yorker will probably agree this is the stuff that makes our jaded hearts turn happy. If the décor alone doesn’t get you sated then Chef Patrick Connolly’s new summer menu just might do the trick. A canapé of devilled eggs... http://www.behindtheburner.com/site_images/804/4461.jpg http://www.behindtheburner.com/blog/entry/guac-talk-at-dos-toros-taqueria.html http://www.behindtheburner.com/blog/entry/guac-talk-at-dos-toros-taqueria.html/#comments Wed, 29 Jun 2011 12:31:00 -0600 Lets talk guac. Now, I wouldnt say Im a guacamole expert as much as Im just a guacamole snob (which I totally admit and accept). So dont try to fool me with prepackaged green junk from a container or bag, because Ill know before it even hits the table, and when that happens its not a pretty sight. Now that my feisty feelings are out in the open, Id like to discuss Dos Toros Taqueria, where guacamole not only lives up to my snobby standards, but surpasses them with a little bit of shock... http://www.behindtheburner.com/site_images/d00/4460.jpg http://www.behindtheburner.com/blog/entry/italian-eats-and-beats-at-lavo.html http://www.behindtheburner.com/blog/entry/italian-eats-and-beats-at-lavo.html/#comments Tue, 28 Jun 2011 12:37:57 -0600 A mishmash of Europeans on holiday, old-school Italian gents and a smattering of NYCs elite have begun to unite weekly for "Riviera Sundays" at Midtowns LAVO. This melting pot comes together with one mission at hand, to eat tasty food, hear eclectic music and meet pretty ladies... make that three missions. The Vegas import comes complete with heaping portions of Italian fare as well as a nightclub downstairs (also called LAVO). Its sister restaurant, Tao is across the street-- just in case... http://www.behindtheburner.com/site_images/57b/4458.jpg http://www.behindtheburner.com/blog/entry/new-eats-in-hells-kitchen.html http://www.behindtheburner.com/blog/entry/new-eats-in-hells-kitchen.html/#comments Mon, 27 Jun 2011 11:20:32 -0600 The streets of New York City summers are harsh, hot and not all together comforting. To escape the mean concrete jungle, I suggest walking into Casa Nonna, a midtown gem hidden not too far from the Garment District. Tucked away in Hells Kitchen, Casa Nonna is a large space that cools you down as soon as you walk in. Airy and bright, it reminds me of a large scale Italian eatery you might find downtown. As we were shown to our seats, I noticed the comfortable bar to the right, kept busy by a few... http://www.behindtheburner.com/site_images/601/4457.jpg http://www.behindtheburner.com/blog/entry/great-plates-of-art-at-graffit.html http://www.behindtheburner.com/blog/entry/great-plates-of-art-at-graffit.html/#comments Wed, 22 Jun 2011 09:24:17 -0600 New York City itself must be Chef Jesús Núñez’s culinary landscape for which he models his architecturally orchestrated dishes at the Upper West Side modernist-meets-Spanish restaurant, Graffit (soon to change its name to Gastroarte). The food is stacked, shellacked, rolled and deconstructed into oblivion until a simple egg morphs into something almost unrecognizable—and surprisingly tasty on the buds. The “Not-Your-Average Eggâ€� appetizer, which my eyes found... http://www.behindtheburner.com/site_images/d46/4451.jpg http://www.behindtheburner.com/blog/entry/a-few-musthave-snacks-to-keep-in-your-kitchen-or-dorm-room.html http://www.behindtheburner.com/blog/entry/a-few-musthave-snacks-to-keep-in-your-kitchen-or-dorm-room.html/#comments Fri, 17 Jun 2011 15:01:56 -0600 Greek Yogurt and Frozen Berries As a part of my morning routine, I pride myself on having a light, healthy breakfast. It gives me enough energy to get through the first half of my day and keeps me from bare-handing any loose food in the refrigerator before lunchtime. Greek yogurt. I actually think I’ve eaten this every day for the past year. Normal? No. Delicious? Definitely. And just because I contently devour my breakfast in the morning, doesn’t mean I won’t have it as a snack in... http://www.behindtheburner.com/site_images/016/4450.jpg http://www.behindtheburner.com/blog/entry/sampling-sonoma.html http://www.behindtheburner.com/blog/entry/sampling-sonoma.html/#comments Wed, 15 Jun 2011 13:36:43 -0600 From fashion to home décor to electronics, every trade must be constantly evolving to keep up with emerging trends. One of my favorite industries to keep an eye on is that of food and beverage (no offense to product evolution master Steve Jobbs, but I love eating even more than surfing my iPad). Imagine my delight when this Tuesday I had the opportunity to attend the 30th Anniversary Celebration of the Sonoma-Cutrer Vineyards at the International Culinary Center in New York City. Barbara... http://www.behindtheburner.com/site_images/537/4448.jpg http://www.behindtheburner.com/blog/entry/finding-your-fiesta.html http://www.behindtheburner.com/blog/entry/finding-your-fiesta.html/#comments Tue, 31 May 2011 08:55:06 -0600 Adjacent to the water in Williamsburg, Brooklyn is Mole, an authentic Mexican restaurant that you must visit at least once this summer, unless youre a local, in which case Moles cuisine will have you coming back time after time. After all, as Memorial Day commences summer celebrations (or fiestas!), its hard to imagine anything better than an ice cold margarita made with freshly squeezed lime juice and a plate of spicy guacamole (made tableside) with a smooth and creamy texture. Thats the... http://www.behindtheburner.com/site_images/604/4434.jpg http://www.behindtheburner.com/blog/entry/happy-hour-transformed.html http://www.behindtheburner.com/blog/entry/happy-hour-transformed.html/#comments Mon, 23 May 2011 15:49:30 -0600 Last weeks Manhattan Cocktail Classic brought on a revolution of cocktail trends, consumers, and curiosities. The five-day event began Friday the 13th with a "salty-black tie" Gala at the New York Public Library and continued on with seminars, tutorials, and tastings held by renowned restaurateurs and mixologists. Over 5,000 guests attended the Gala: professionals and enthusiasts alike to stir, shake, sip and savor. An estimated 25,000 cocktails were hand made and served at the event, which... http://www.behindtheburner.com/site_images/912/4428.jpg http://www.behindtheburner.com/blog/entry/a-burger-born-in-brooklyn.html http://www.behindtheburner.com/blog/entry/a-burger-born-in-brooklyn.html/#comments Thu, 12 May 2011 08:41:29 -0600 As PSbklyn owner Steve Sohmer bluntly stated, "Burgers are not the next big thing and new places come out all the time. To make it work you need delicious burgers and something different." Thats exactly what Steve has created at PSbklyn located in Park Slope, Brooklyn, except he doesnt only have good burgers. PSbklyn is an eclectic restaurant where you will find an excellent assortment of perfectly grilled burgers with gourmet toppings and tiny appetizer plates that make fried pickles and... http://www.behindtheburner.com/site_images/754/4424.jpg http://www.behindtheburner.com/blog/entry/three-dishes-with-vikas-khanna.html http://www.behindtheburner.com/blog/entry/three-dishes-with-vikas-khanna.html/#comments Tue, 03 May 2011 09:21:57 -0600 This new column by Anjali Kumar invites you on a monthly adventure to great restaurants around the world to meet the amazing chefs, mixologists, restaurateurs and sommeliers behind them and the foods that inspired their work today. She sits down with Chef Vikas Khanna of Junoon in New York City to find out which dishes shaped his cooking style and outlook today. Chef Vikas Khanna was raised in Amritsar, India where he grew up amid a succession of large family feasts, seasonal produce fresh... http://www.behindtheburner.com/site_images/54f/4417.jpg http://www.behindtheburner.com/blog/entry/three-dishes-with-carl-redding.html http://www.behindtheburner.com/blog/entry/three-dishes-with-carl-redding.html/#comments Thu, 21 Apr 2011 08:23:24 -0600 Carl Redding, Redding’s, Atlantic City, NJ This new column by Anjali Kumar invites you on a weekly adventure to great restaurants around the world to meet the amazing chefs, mixologists, restaurateurs and sommeliers behind them and the foods that inspired their work today. This week, she sits down with Chef Carl Redding of Reddings in Atlantic City, New Jersey to find out which dishes shaped his cooking style and outlook today. When Elijah Bass tried to chase his grandson, Carl Redding,... http://www.behindtheburner.com/site_images/def/4398.jpg http://www.behindtheburner.com/blog/entry/escargot-here-you-go.html http://www.behindtheburner.com/blog/entry/escargot-here-you-go.html/#comments Tue, 12 Apr 2011 13:17:57 -0600 If you happen to find yourself strolling along the out-of-the-way cobblestone streets of the West Village, be sure that you stumble into Paris Commune, a French Bistro offering neighborhood classics that entices a diverse clientele, from families seeking an early dinner to a multi age group of diners ready to enjoy a glass of wine with their appetizer or entree. The first thing you should know about Paris Commune is that although the name implies that its French, the food is not typical of... http://www.behindtheburner.com/site_images/e99/4392.jpg http://www.behindtheburner.com/blog/entry/the-pinnacle-of-pograve.html http://www.behindtheburner.com/blog/entry/the-pinnacle-of-pograve.html/#comments Mon, 04 Apr 2011 10:23:54 -0600 In the heart of the West Village, in the middle of Cornelia Street hangs a tiny white square sign that reads P& in a scribbled green text. Below the sign, lies a quaint cafe with few empty tables inside. At the hostess stand, owner Steve Crane often welcomes customers, usually wearing his chic black frame glasses and wide smile, dressed in a blazer and casual dark wash jeans. Despite the tiny size of his cozy candlelit restaurant, Crane and his staff help produce an endless array of... http://www.behindtheburner.com/site_images/00d/4371.jpg http://www.behindtheburner.com/blog/entry/homestyle-new-york-italianwhats-better-than-that.html http://www.behindtheburner.com/blog/entry/homestyle-new-york-italianwhats-better-than-that.html/#comments Thu, 31 Mar 2011 16:09:50 -0600 Most of the restaurants and eateries located around Penn Station are hosts to a happy hour crowd of people gearing up to catch their train ride home. In this area of midtown, theres variety of Irish pubs to catch a fast drink and maybe some greasy bar fare, but never did I expect to find an Italian restaurant that Id want to visit again and again. Located in Penn Plaza is Lugo Caffe, an Italian American restaurant that will remind you of Sunday dinner (if you are Italian) and if not, make... http://www.behindtheburner.com/site_images/1ee/4374.jpg http://www.behindtheburner.com/blog/entry/three-dishese-with-dana-herbert.html http://www.behindtheburner.com/blog/entry/three-dishese-with-dana-herbert.html/#comments Thu, 24 Mar 2011 08:45:50 -0600 This column invites you on an adventure to great restaurants around the world to meet the amazing chefs, mixologists, restaurateurs and sommeliers behind them and the foods that inspired their work today. This week, we sit down with Chef Dana Herbert of Desserts by Dana to find out which dishes shaped his cooking style and outlook today. Chef Dana Herbert, the CEO of Desserts By Dana lives and breathes in the sweet and artistic world of pastry art, where flavors and colors take on a life of... http://www.behindtheburner.com/site_images/034/4361.jpg