snack

hotsnack: the rest of the news on suba and craig

For the past two weeks, there’s been a flurry of press announcing the opening of Ureña, Alex Ureña’s new Spanish modernist restaurant at 37 East 28th Street (212.213.2328). Some articles mentioned his recent tenure as executive chef at Suba at 109 Ludlow Street (212.982.5714), but I found it a bit irritating that not a one mentioned what's going on at Suba now?  Turns out Alex will continue to be involved at Suba as the consulting chef. His sous chef, Bruce Dillon (who arrived at Suba with Alex almost two years ago) has been promoted to top toque.

Likewise, I found details missing from last month’s reports on the closing of the Manhattan Ocean Club. Yes, Alan Stillman will keep the space and turn it into something new this spring. But what about the chef?  That’s Craig Koketsu, a young and talented chef, who’s been on my radar for some time. Where did he go? Turns out he stayed with the Smith & Wollensky Restaurant Group and is working on various projects throughout the empire. Stayed tuned, because as the news breaks, snack fills in the dots.

hotsnack: the 411 on mr. 911

Leonard Lopate asked me how I get all my intel. Well, mostly I just ask people, “What’s new with you?” Followed by, “So what do you hear, anything good?” Easy. I’m an equal opportunity conversationalist, chatting with anyone and everyone in the industry, from chefs and publicists to real estate brokers and restaurant suppliers. Often, the bits and pieces from different people come together to complete a story. The key is talk to everyone, but never tell anyone who you talked to.

By now everyone in the broadcast zone of NYC’s WOR Radio knows Tyler Florence (of Television Food Network’s Food 911 fame) is the new Rocco – on the station’s daily food talk show.  He’s also getting ready to sign a lease on a restaurant space downtown, just around the corner from La Esquina. Once he inks the deal, it will be about four months to the opening, meaning sometime this spring. While New York’s always been his home base, seems he’s really digging in now. He’s still on the event circuit, with appearances planned in Sundance and South Beach. How does he plan to man a live radio show while he’s on the road? Why, phoning it in, of course.

snackology: the sun shines on morimoto

Today the sun shines on Morimoto - the Iron Chef and the new restaurant in New York City.

snackspot: blt dc

In 2005 Laurent Tourondel’s BLT Steak concept expanded to include fish and two downtown outposts. He’s taking it even further south in 2006. BLT Steak to open at 1625 I Street NW in Washington DC later this summer.   

hotsnack: reservation love

I’m guessing some of you snackers took my Valentine’s Day advice to heart and called in to get those reservations. A quick status report of Gotham’s top tables: Daniel, Le Bernardin, Masa and Per Se are sold out. And there’s a table or two left at Jean Georges at 11PM. Opentable.com is showing 272 restaurants with available reservations (68 are sold out), including fancy spots like Cru and Alain Ducasse, so click fast. Twenty-seven days and counting.

snackspot: spuntini al bar at del posto

If you’ve been following my Del Posto menu roll-out, you may have thought the dolce posting was my last – but you would be wrong. This is the final menu, Spuntini al Bar. It’s offered only at the tables in the lounge, but don’t think you can just walk-in and sit down, first-come-first-served because even lounge tables require a reservation. (Del Posto reservations: 212.497.8090)

For those of you just tuning in now, you can catch up on all the courses you missed: antipasti, primi & risotti, secondi & per il tavolo, tasting menus and dolci.

Menu and post updated on April 11, 2006

INSALATE

Insalate Caprese 11

Shaved Fennel Salad with Arancine and Blood Orange 11

Sardines with Pickled Onion and Potato Salad 11

Coppa with Dried Melon and Spinach 10

Fried Calamari with Hot Cherry Peppers 13

Insalata Tricolore with Bottarga di Muggine 10/13

If you’ve been following my Del Posto menu roll-out, you may have thought the dolce posting was my last – but you would be wrong. This is the final menu, Spuntini al Bar. It’s offered only at the tables in the lounge, but don’t think you can just walk-in and sit down, first-come-first-served because even lounge tables require a reservation. (Del Posto reservations: 212.497.8090)

For those of you just tuning in now, you can catch up on all the courses you missed: antipasti, primi & risotti, secondi & per il tavolo, tasting menus and dolci.

Menu and post updated on April 11, 2006

INSALATE

Insalate Caprese 11

Shaved Fennel Salad with Arancine and Blood Orange 11

Sardines with Pickled Onion and Potato Salad 11

Coppa with Dried Melon and Spinach 10

Fried Calamari with Hot Cherry Peppers 13

Insalata Tricolore with Bottarga di Muggine 10/13

hotsnack: valentine’s day psa

This is a public service announcement for all you romantic snackers with plans to dine out on Valentine’s Day. Tomorrow is January 14^th. Important to note, as most restaurants take reservations one month in advance, meaning tomorrow morning is your first chance to score a reservation. And possibly your last. My restaurant sources say most of the top spots will be sold out by the end of the day,which may necessitate a visit to savemyass.com. Hopefully you won’t have to push the panic button.   

snackology: i heard it on the radio

What does Ruth Reichl think about blogs? As editor-in-chief of Gourmet, author of three food-centric memoirs and former restaurant critic for the New York Times, she reigns in print. Does she read the food blogs? I don’t know. But I’ll be sure to ask when we chat on Leonard Lopate's radio show tomorrow, on WNYC at noon(EST). Bloggers from The Food Section and Gastropoda will be there as well. Stream it online or pick up a podcast if you can’t get to a radio. It will be at least as good a use of your time as reading blogs.

snackology: forecast - sunshine

In another nod to livelihood did you see the Sun yesterday? In case you missed my meditation on molecular gastronomy and Paul Liebrandt, it shines eternal here and here.

snackspot: del posto dolci

As promised in my Del Posto first course post - the menu presentation continues. We’ve tasted primi and risotti, secondi and per il tavolo and the tasting menus. Now it’s time for pastry chef T’ai Chopping’s menu of dolci, formaggio, ciccolato, caffè and tè. You may ask why I’ve bothered to list the coffee and tea? In the service of thoroughness, for one. And for two, when was the last time you had a 27-year old pu-erh?

If you’d like to turn this virtual experience into an actual meal, try your luck in breaking through the busy signal. The phone number for reservations is 212.497.8090. They’re booking tables now up to one month in advance, meaning you can call today for a table on February 5th. Note that Del Posto is open for dinner a mere five nights a week, with the show going dark on Sunday and Monday. There’s promise of lunch and possibly a sixth or seventh day of service “once everything gets up to speed.” That’s not a quote. It’s a euphemism.

Dolci

GIANDUIA, Chocolate-Hazelnut, Caramelized Pears, Crème Schlag $15.

BUNDINO di Fichi, Warm Fig Pudding, Pomegranate Sorbetto, Zabaglione, Salty Caramel $15.

KREMESCHNITTE, Semolina Mousse, Celery Marmellata, Celery-Apple Sorbetto $15.

CROSTATA di Ciccolato, Chocolate Tart, orange Buttermilk Gelato, Cardamom Spuma $15.

APRICOT CASSATA di Gelato, Almond Cake, Brown Sugar Meringue, Apricot-Moscato Brodo $15.

STRUDEL for 2, Cranberry and Apple Strudel, Stracchino Gelato, Apple Cider Concentrate $30.

SPUMONE al Caffè e Cioccolato, Amaretto Crumbs, Coffee and Chocolate Cream $15.

PALACINKE, Chestnut Crêpes, Persimmon Semifreddo, Rum Glassato $15.

GELATI e SORBETTI del Giorno, Three Tastes of our Housemade Gelati or Sorbetti $12.

Formaggio

Taste of Three $16.

Served with Aceto tradizionale di Modena, Lambrusco Jelly, Honeycomb, and Pear Mostarda

PARMIGIANO REGGIANO, Cavero, May 2003 $12.

PARMIGIANO REGGIANO, Luigi Guffanti, October 2001

PARMIGIANO REGGIANO, Luigi Guffanti, October 1999

Assagi di Ciccolato

Three Chocolates and Three Rums $18.

PLANTATIONS ORGANIC 38% Cocoa Butter, Ecuador

NOBLESSE 43% Cocoa Butter, Italy

WEISS 70% Cocoa Butter, France

Caffè

CAFFE $4.

ESPRESSO $5.

MACCHIATO 45.

CAPPUCCINO $6.

LATTE $6.

CAFFE CORRETTO $8.

Tè

CEYLON and CHINA BLACK TEA $6.

FRENCH VANILLA and VIETNAMESE BLACK TEA $6.

ORGANIC EARL GREY $6.

BLOOD ORANGE, PEAR and GREEN TEA $6.

CAVE AGED PU-ERH TEA, 1982 $14.

CAVE AGED PU-ERH TEA, 1978 $24.

CHAMOMILE and LAVANDER TISANE $6.

LEMON MYRTLE and MINT TISANE $6.