July 3, 2009 8:31 pm
Warm rays and sticky heat, splashing around in the Atlantic Ocean and enjoying a frosty ice cream cone are some things that just scream East Coast summer. One of the best, on-the-spur-of-the-moment warm weather city perks is picnicking in a nearby park. With a little help from your neighborhood shops and friends, you can enjoy a carefree day. So next time the rain breaks, take advantage of the sunny day and experience summer at its best. Two logistics to coordinate and you're all set:
Location, Location
Just think green grass, trees and ample sunshine. What about your nearest park? A location that's just a quick walk around the block, a short drive or even in your own backyard. Want to venture further? With locations such as Central Park, Bryant Park, Flushing Meadows, Prospect Park, heck even Fort Tryon Park, you have no excuse. Find a park that suits your mood — the city is filled with lush, green spots perfect for a blanket, some friends and dining al fresco.
Outdoor Eats
For a quick and healthy option, try grabbing some organic snacks from Whole Foods. A loaf of bread, some cheese, tomatoes in EVOO, cookies and crisp Italian-style lemonade, and you have lunch to go. Trader Joe's is a cheaper alternative, but be prepared for a little bit of preparation for their snacks and dishes. For something ready-to-eat, head to Pret a Manger, a tasty, organic ready-to-eatery, with a healthy spattering of shops throughout NYC and wide selection of sandwiches, snacks, desserts and drinks. What if you're already lying in the grass and hunger strikes? No worries. The Upper East Side good-for-you pizza joint Slice, Pinkberry and Nonna offer direct delivery and even picnic "meals."
—Johana Langi
Whole Foods, Union Square
4 Union Square West
New York, NY 10003
212.673.5388
Trader Joe's, Union Square
142 E. 14th St.
New York, NY 10003
212.529-4612
Trader Joe's, Brooklyn
130 Court Street
Brooklyn, NY 11201
718.246.8460
Trader Joe's, Queens
9030 Metropolitan Avenue
Flushing, NY 11374
718.275.1791
Slice
1413 2nd Ave
New York, NY 10021
212.249.4353
Nonna
520 Columbus Avenue
New York, NY 10024
212.579.3194
Photo credit: J Jodie, courtesy of Central Park
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July 2, 2009 6:14 pm
Enter a world of burgundy painted walls surrounding dark leather stools, quirky items and antiques reflected by a multitude of mirrors. Above you are stained-glass light fixtures and in front of you lies a long hallway leading to a man named Harris--a steel soldier of armor greeting you upon arrival. Now, you notice 65 seats are awaiting an upbeat New York City crowd in dire need of some comfort food, and you are one of them. Where on earth have you stumbled into? Still not quite sure, you just know one thing—you must stay and see what this pub has to offer.
Early Yesterday, Chef Michael Psilakis opened Gus and Gabriel's an American pub that makes you feel right at home. Named after the two most influential men in his life, Gus, Psilakis' late father, and Gabriel, his three-year-old son, this local neighborhood establishment is already attracting those of all ages, keeping their stomachs and surprisingly, their wallets, full. The basic menu of soups, snacks, sandwiches, burgers and more is founded in quality, but low in quantity—not a single item on the menu costs more than $15.
Chef Psilakis is recognized for infusing Greek cuisine with modern NYC dining. While cooking at home for his son Gabriel, Psilakis thought to take comfort to a new level by preparing them in a professional kitchen. The hot dogs, corned beef and pastrami are all made in-house. For some juicy, flavor filled, crispy fried chicken, Psilakis brines the meat for two days in a mixture of 20 aromas and herbs. These crispy chicken pieces are served with gravy, biscuits, and of course, mashed potatoes.
But food isn't the only extensive category on the menu. Gus and Gabriel's feature a selection of 50 beers and 70 varieties of bourbon, scotch, rum and tequila, served by the glass, flask or bottle. What's pretty unique to this pub is that guests have the option to order an 8-oz. stainless steel flask filled with their drink of choice to share with the table.
After all these delicious descriptions, my mouth is watering and I'm guessing yours is too. Go relax for a little at this great new eatery where you can enjoy the comfort of food that feeds your soul. Besides, everyone deserves to go home for dinner, and now, even in hectic New York City, you can.
—Joanna Weinstein
Gus & Gabriel's
Michael Psilakis, Gastropub
222 W. 79th Street between Amsterdam and Columbus Avenue
New York, NY 10024
212.362.7470
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July 1, 2009 9:39 pm
As I have ventured to various restaurants both domestic and abroad, I have come to the realization that while food is one of the most charming aspects of a dining experience, it's the attitude of the wait staff that ultimately makes or breaks a meal out. We've all experienced attitude from the cranky waitress who would rather grill you with another nasty look than grill your steak to the temperature you've so kindly asked for. What it all comes down to is comfort level. If you're out to dinner at an upscale restaurant, you deserve your meal the way you've asked for —and with a smile.
The Surf Lodge, located in Montauk, New York, is the gold standard in dining and service. Located just a few minutes outside of town, the white lodge located on the bay, is quaint and lovely. The staff is welcoming and offers you cozy couches where you may enjoy a beer and relax before you've sat down to eat. The lodge reminds me of a mellow South Beach, a place where there is no judgment or dress code, any outfit will do. I would know because with the chilly temperature and my Miami blood, I graced the lodge in grey sweatpants, a plaid button down and an oversized tan coat. Part owner of the lodge, Jayma Cardosa smiled and clapped, "I love it! It's all about being comfortable."
Comfortable I was, as I sat at a table with friends overlooking the bay and was greeted by a friendly server, Raphael, who just happened to be from my hometown. He served a fresh summer salad, with a mixture of greens, topped with a light vinaigrette dressing. Moving on to the main course, a succulent Argentinean Steak with Chimichurri sauce that only intensified the flavor of the meal. I must confess, I also ordered a side of fries. But these weren't any ordinary greasy, guilt-filled, head for the Pepto-Bismol bottle fries. These were light and crispy, the kind you might find at a French or Belgian bistro. Our waters were refilled without question and our appetites were satiated leaving no room for dessert. I guess I'll just have to make my way back to the Surf Lodge for a little rest and relaxation next week, I just can't get enough.
—Nicole Segall
The Surf Lodge
183 Edgemere Street
Montauk, NY 11954
631.668.3284
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June 30, 2009 8:59 pm
Episode 3: Offal Tasty of Top Chef Masters was a lot to stomach—literally. For those trying to watch their weight, the only downfall to watching Top Chef is that it usually makes you crave food the whole hour of the show; however episode three of Top Chef Masters shockingly curbed my appetite when first hearing what was in store for these kings and queens of the kitchen. And mind you, royalty was far from the platter this time.
The Top Chef Kitchen of Los Angeles, showcased four polar opposite masters: a charming French competitor who lives to win, a sweet, but nervous wrecked cook who ignited flavor in Napa Valley, a Puerto Rican chef and restaurant owner, and a renown known master of Mexican Cuisine. After much experience of judging other chef's food, these experts finally learned what it's like to now be in the hot seat—or should I say, hot plate.
The Chefs:
Chef Cindy Pawlcyn – Cindy's Backstreet Kitchen, Go Fish and Mustards Grill, Napa, CA
Chef Ludo Lefebvre – L' Orangerie and Bastide, Los Angeles, CA
Chef Wilo Benet – Pikayo, Payã and Varita, Puerto Rico
Chef Rick Bayless – Frontera Grill and Topolobampo, Chicago, IL
Quick Fire Challenge:
"Butterflies anyone?" asked host Kelly Choi, as the masters seemed to look like amateurs in the Top Chef Kitchen. Their first task was to draw knives, one of each color. Whichever color knife the chef chose, was the color that had to be reflected on their dish. Simple right? Wrong. The chefs began to panic as the clock counted down the minutes—evidently not used to following a set of rules other than their own in the kitchen.
From "red forgotten tomatoes" to a "slow celebration in yellow," as some of the dishes were called, expert judges experienced a rainbow of flavor on their palette. The judges consisted of Chris Oliver, Joanne Cianculli and Christina Peters, all culinary authors, stylists and photographers of the food world. Although all four chefs did relatively well for such little time, Wilo's orange salmon tartare won over the judges' stomachs, receiving the highest score of the 4.5 stars.
Elimination challenge:
Wilo's dish may have pleased the judges' palates but little did the masters know there next task would have them winning over some hearts, tongues and ears as well. Gross much?
For the elimination challenge, the masters were required to create a street food dish served at Universal Studios They would need all culinary skills to convince the public to try something more adventurous than normal, much more adventurous. Once again, the chefs drew knives—this time for organs rather than colors. Wilo received beef hearts, Bayless got the tongue, Pawlcyn picked the stomach and Lefevbrea received one of the toughest of all—the pig's ears.
After 45 minutes of shopping at Whole Foods some tension was already brewing outside the kitchen. After both Rick Bayless and Luda Lefevbrea decided to serve their organs Mexican style (Luda through quesadillas and Rick through tacos), the Frenchy was determined to beat the Mexican cuisine superstar, convinced Bayless copied his idea.
Despite any "copy catting" or more so, "copy cooking," that may have occurred, both the diners of Universal and Top Chef Master judges, Gael Greene, James Oseland and Jay Rayner, seemed to prefer some tongue slippage after all. Bayless won the challenge with 22.5 stars, now able to donate $10,000 for his charity, Frontera Farms Foundation and moves on to the champion's ring. I guess our tongues have more uses than I thought.
Stay tuned weekly to Behind the Burner to read more about the experiences on Top Chef Masters.
—Joanna Weinstein
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June 29, 2009 6:21 pm
A blockhead usually refers to someone who is stupid or stubborn. So when entering Blockheads on 50th between 8th and 9th, I really felt I was in for a surprise. Maybe the waiters were a headstrong staff I thought, but that would be a real turn off for customers. "Come on this place is great!" said some of my friends, so I gave it a shot.
After only about a 10-minute wait on a Saturday night, I already had my doubts, but I was proven wrong. There was also outdoor seating, but due to the rain, the inside seemed much more appealing. The hostess sat us in a tiny cozy corner for five and served endless chips and salsa—the perks of dining Mexican. The scene was a mix of young adults looking to have a good time on a night out in the city.
We started off with some frozen margaritas for just three dollars—a dollar extra for flavor. I decided to splurge and have what is called the Red Bull Nose, a frozen margarita with half sangria and a corona bottle placed in the actual glass. The beer served as a sort of re-filler, keeping the drink constantly filled as I gulped down the sweetness of the sangria mixed in with tequila. My friends ordered kiwi margaritas, strawberry margaritas, and my absolute favorite, raspberry. We decided to steer clear of the banana flavor, but that may be what I tackle next on the menu for a future visit.
I've worked in an upscale Mexican restaurant for about a year now, so when it came time to order, I was already used to having my typical freshly made guacamole and some type of seafood or spicy flavored chicken over Spanish rice. At Blockheads the menu seemed similar to a burger joint gone south of the border. I wasn't thrilled, but I decided to order a low-carb burrito plate. There motto is "Blockheads-Burritos brought to life," so I figured I should try one. Still, we all know at a good Mexican restaurant, Taco Bell style burritos and quesadillas is never a good sign. On a more positive note, you could create your own salad or rice bowl, choosing from a range of rice, salsas, cheeses and meat. The menu also served soy cheese or homemade tofu, a replacement for that thousand-calorie sour cream that usually goes straight to our hips.
Fortunately for my stomach, I was pleasantly satisfied. The portions were surprisingly large for the inexpensive cost, and the taste was just as rewarding. A whole-wheat tortilla (which stated just 5 net carbs on the menu!) overstuffed with grilled chicken, Monterey Jack cheese, salsa and sour cream made my mouth water. The presentation wasn't anything special, but the vibrant colors—reds and greens from the salsa, guac and tasty chopped tomatoes over a bed of fresh greens—definitely caught my eye. The vinaigrette dressing was filled in a corona bottle with a red top that made easy for pouring. At first we thought the waitress was complimenting us with another beer, and then we all shared laughs when we realized its true purpose—another creative perk for this hopping Midtown restaurant.
With five people, a few rounds of drinks, and scrumptious entrees, a bill totaling merely $100 was shocking. I've spent as much as $12 dollars on a margarita before and over $20 for a good meal. Here, I got the same quality of food and maybe even better service for much less. With the economy dwindling these days, its not easy to just go out to dinner in the city without worrying about how much money you'll need—especially from a college student's perspective. What's great about this place is you can have a great time without emptying your wallet.
I left Blockheads with a full stomach and a new passion for flavored margaritas, feeling both healthy for ordering a low-carb meal and practical for not blowing my paycheck on food and alcohol. I still find it ironic the name of this San Francisco style Mexican eatery of New York City is Blockheads. I mean if anything, I guess a few margaritas along with bottomless chips and salsa will take all that "blockheadness" away.
—Joanna Weinstein
Blockheads, Midtown West
Worldwide Plaza
West 50th between 8th and 9th Avenue
212.307.7029
Blockheads, Upper West Side
951 Amsterdam Avenue at 106th Street
212.662.8226
Blockheads, Upper East Side
1563 2nd Avenue, between 81st and 82nd
212.879.1999
Blockheads, Murray Hill
499 3rd Avenue, between 33rd and 34th
212.213.3332
Blockheads, World Financial Center
The Courtyard at 4 World Financial Center
250 Vesey Street
212.619.8226
Blockheads, Greenwich Village
Benny's Burritos
113 Greenwich Avenue, between West 12th and Jane Street
212.633.9210
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