New & Noteworthy

Interestingly enough, there are again no new additions to this week’s New & Noteworthy list.  That said, I’ve updated a few of the links to include recent restaurant critic reviews, mainly of Rezdôra. I have been trying to get a reservation there for months (and ahead of the glowing reviews) with no luck. Maybe a 5pm weekday supper is in the cards.

New & Noteworthy (week of Aug 12)

Ayada      Opened late-June

The Fulton    Opened mid-May

Hutong      Opened early-July 

L’Accolade    Opened mid-July

LaLou Opened late-June

Le Jardinier    Opened late-May

Pastis         Opened early June

Red Paper Clip Opened late-July

Rezdôra    Opened mid-May

Sullivan Street Pizza Opened mid-June

This weekly list is not comprehensive of every new place but a short alphabetized list of new places that I think are notable.  Restaurants that have been opened for more than three months will not be included.

New & Noteworthy

There are so many openings that piqued my interest but for some reason, I am not in any rush to add any to the list this week. Call it tasting menu/ramen/pop-up fatigue and disinterest in schlepping to Hudson Yards to visit the Equinox Hotel.  That said, folks with pedigrees from NYC and indeed all over the world are opening their doors. These include Luthun, Tenho Ramen, and Mastercard Priceless’ Lyaness, Teruzushi and The Rock installations. 

I have removed Bar Wayō and Bar Pisellino from the list.

New & Noteworthy (week of Aug 5)

Ayada      Opened late-June

The Fulton    Opened mid-May

Hutong      Opened early-July 

L’Accolade    Opened mid-July

LaLou Opened late-June

Le Jardinier    Opened late-May

Pastis         Opened early June

Red Paper Clip Opened late-July

Rezdora     Opened mid-May

Sullivan Street Pizza Opened mid-June

This weekly list is not comprehensive of every new place but a short alphabetized list of new places that I think are notable.  Restaurants that have been opened for more than three months will not be included.

New & Noteworthy

Even though we are entering August, the summer month that seems the most quiet in NYC, there seems to be no shortage of openings of interest. This week, I’m adding the latest in the David Chang empire, Bar Wayō, in the Seaport District. The name, in Japanese, is a combo of East and West and the menu has uncomplicated casual gestures to such fare, e.g. onion rings with ranch and roe.  I think the view may be the main draw so worth checking out if you are in the area.

The other is a fine dining restaurant coming from two former Blue Hill at Stone Barns alumni, Red Paper Clip. After a series of pop-ups, Tashi Gyamtso and Kevin Chen, have a permanent 24-seat spot in the West Village. I could not find the menu on their website but articles mention dishes like oysters with yuzu kosho mignonette, beef carpaccio with Sichuan chile oil, soup dumpling agnolotti and sea bass with umeboshi and spring onion.

New & Noteworthy (week of July 29)

Ayada      Opened late-June

Bar Pisellino    Opened mid-May

Bar Wayō  Opened late-July

The Fulton    Opened mid-May

Hutong      Opened early-July 

L’Accolade    Opened mid-July

LaLou Opened late-June

Le Jardinier    Opened late-May

Pastis         Opened early June

Red Paper Clip Opened late-July

Rezdora     Opened mid-May

Sullivan Street Pizza Opened mid-June

This weekly list is not comprehensive of every new place but a short alphabetized list of new places that I think are notable.  Restaurants that have been opened for more than three months will not be included.

New & Noteworthy

My interest in natural wines continues which is serendipitous as another natural wine bar/restaurant has opened its doors. Last week, I noted the opening of LaLou in Brooklyn. This week, L’Accolade opened in the West Village and like last week, the team has strong street cred. The executive chef is Ben Traver who hales from Modern and Cafe Boulud the chef de cuisine is Nate Kuester, who has worked at Aquavit. Felix Campos of Atla oversees the cocktail list and Clément Lapeyssonnie put together the natural wine list. The 38-seat restaurant will soon open a garden area.

New & Noteworthy (week of July 22)

AyadaOpened late-June

Bar Pisellino    Opened mid-May

The Fulton    Opened mid-May

Hutong Opened early-July 

L’Accolade    Opened mid-July

LaLou Opened late-June

Le Jardinier    Opened late-May

Pastis         Opened early June

Rezdora     Opened mid-May

Sullivan Street Pizza Opened mid-June

This weekly list is not comprehensive of every new place but a short alphabetized list of new places that I think are notable.  Restaurants that have been opened for more than three months will not be included.

New & Noteworthy

I was musing how this may be the first week where I made no changes to the New & Noteworthy list but a natural wine bar/restaurant in Prospect Heights from Joe Campanale, Dave Foss and Ashley Rath caught my eye.  If their names are not familiar, you may know their restaurants — Dell’anima, L’Artusi, and Fausto; and the kitchens where Rath was chef de cuisine (The Grill, Dirty French, Santina and Gramercy Tavern). It’s going to be a hot week so a crisp glass of wine and a cobia tartare may be just what the doctor ordered.

New & Noteworthy (week of July 15)

Ayada      Opened late-June

Bar Pisellino    Opened mid-May

The Fulton    Opened mid-May

Hutong      Opened early-July 

LaLou Opened late-June

Le Jardinier    Opened late-May

Pastis         Opened early June

Rezdora     Opened mid-May

Sullivan Street Pizza Opened mid-June

This weekly list is not comprehensive of every new place but a short alphabetized list of new places that I think are notable.  Restaurants that have been opened for more than three months will not be included.

New & Noteworthy

Halfway through summer (or so it feels), this may be the best time to try new restaurants as NYC tends to thin a bit.  Regarding this weekly list, I have added more current articles on the restaurants if available. Also, just a note that the restaurants may rotate in and out based on the pieces I read, i.e. something may look interesting but as the stories emerge after the opening, it may become less interesting and hence fall off the list, and vice versa. 

This week, Hutong opens in the old Le Cirque space.  On the site, the attire notes “Smart casual attire recommended. No jacket required.”

New & Noteworthy (week of July 8)

Ayada      Opened late-June

Bar Pisellino    Opened mid-May

The Fulton    Opened mid-May

Hutong      Opened early-July 

Le Jardinier    Opened late-May

Pastis         Opened early June

Rezdora     Opened mid-May

Sullivan Street Pizza Opened mid-June

This weekly list is not comprehensive of every new place but a short alphabetized list of new places that I think are notable.  Restaurants that have been opened for more than three months will not be included.

Weekend Cooking

I happily pondered recipes and meals as we spent the weekend with our friend S. S is an omnivore but most days were hot and sultry (i.e. HUMID) and so making cool dishes was top of mind.

As mentioned in a previous Weekend Cooking post, I am intrigued by Mokonuts and found a recipe for labneh with Swiss chard, black olives, and za’atar. As Swiss chard is not in season, I left it out and modified accordingly, but I can see how a green would fortify this dish as well as provide color.

Labneh with Black Olives and Za’atar

Last week’s CSA included garlic scapes and so after perusing a few recipes, I decided to make a pesto. I did not use any nuts but maybe I will next time.  It was a bit sharp and the fat from something like walnuts or pine nuts would have helped. That said, I was generous with the Parmigiano-Reggiano. Pesto always makes a great dip and it added such a vibrant green to the table. And it was great to mix with the labneh dip.

Garlic Scape Pesto

Waste not, want not. I had a fennel bulb I needed to use. And I wanted something a bit more hearty and so went with a pretty traditional French-inspired lentil salad.

Lentil Salad with Fennel and Carrots

And finally, it’s lettuce lettuce everywhere and so tossed some Boston lettuce with a shallot-mustard seed dressing.

Boston Lettuce Salad with Shallot-Mustard Seed Dressing

For sweets, I had been wondering what tahini cookies tasted like so made this batch. Overall, I found the tahini taste too strong for me. Some people compare tahini cookies to a peanut butter cookie, but while I would eat a pb sandwich, and spread peanut butter on a cracker or even just eat a few spoonfuls from the jar, I just do not do that with tahini. Next time, I would add chocolate or something else to complement the strong sesame flavor.

Tahini Cookies with White and Black Sesame Seeds

I really love cooking for friends and feel fortunate that they are open to my road-testing recipes on them!

New & Noteworthy

Jim Lahey of Sullivan Street Bakery is a baking legend. His no-knead bread recipe was like scales falling from one’s eyes for home bakers, as it immediately broadened their repertoire. He was the first recipient of the James Beard Outstanding Baker award in 2015.

As a fan of the original Sullivan Street Bakery in Soho, it’s been a confusing decade following new location openings and closings, renamings and revampings. Hearing that the Chelsea location of Co. which became Sullivan Street Bakery is transforming itself a few nights a week into Sullivan Street Pizza, the main thing one needs to know is that pizza is only served Wednesday through Saturdays after 6pm.

This is the only new addition, and I removed HaSalon.

This weekly list is not comprehensive of every new place but a short alphabetized list of new places that I think are notable.  Restaurants that have been opened for more than three months will not be included.

New & Noteworthy (week of July 1)

Ayada  Opened late-June

Bar Pisellino Opened mid-May

The Fulton Opened mid-May

Jiang Diner  Opened mid-April

Le Jardinier Opened late-May

Pastis Opened early-June

Rezdora Opened mid-May

Sullivan Street Pizza Opened late-June

Supper Club: June and Travel

June brings the end of school and the beginning of summer in earnest.  In other words, it is actually a bit more hard to schedule a time that works for all three of us.  T was traveling in Europe and M was in Asia. We landed a date late in the month.

The outdoors was on my mind (even though we would be cooking indoors) and when I came across this recipe for paella, I knew that was what would lead the menu.  And indeed, it would practically be the entire menu. 

Menu: I settled on John Willoughby’s recipe called Paella of the Sea from The New York Times that seemed the right one for us.  I could make adjustments to manage T’s allergies and M’s non-meat diet.  Also, the garlic scape relish appealed to me as it would add texture and some brightness. 

I added some roast asparagus on top so it could be a one-pan meal.  

Paella of the Sea with Asparagus and Garlic Scape Relish

Drink: White Wine and Rosé

Dessert: Odile’s Fresh Orange Cake by Dorie Greenspan

Odile’s Fresh Orange Cake

The plate has a smiley face sun and it kind of looked like Pac Man sans one slice! I love this cake as it is so simple–light, moist and packed with orange flavor.

Conversation: Travel

My friends are amazing world travelers.  In fact, I met M over a plate of cookies at a holiday party in Tokyo.  And I was introduced to T by our mutual friend when I was traveling in Vietnam. 

M told us about her adventures staying at a ryokan near Mount Fuji; and inventive dishes like uni inside a tomato (!) and Japanese-style Chinese dishes aka 中華料理.

T shared pictures from her meal at 108 in Copenhagen. She joked that she had never eaten so many flowers. The images inspired me to get back to growing more edible blooms. 

This year, I traveled to Mexico City for the first time with a college friend. And while I went on and on about the rich culture, art, ancient ruins, it was the food . . . the tacos and tostadas at the food stalls, mangoes from the market, and enchanting dinners at Casa Virginia and another at Gabriela Cámara’s Contramar (that at 6pm, we closed the place for lunch).  My Supper Club friends’ eyes were glazing over all the while nodding and smiling. It was time to stop.

But oh, the spicy hot chocolate!