Welcome To Taste Savant!

15 Wednesday May 2013

Posted by in Taste Savant

≈ Leave a Comment

If you’re new to Taste Savant and heard about us today through Daily Candy, welcome!! We are so excited to have you!

If you’re having trouble accessing our site, we apologize.  We’re doing everything we can to open up space so that you can get in.  Please keep trying.  We promise, it’s worth the wait.  We appreciate your patience!

And if you CAN’T wait.  Tweet to us @tastesavant or write on our FB wall and we can hook you up with restaurant recommendations through our concierge service.

~Sonia, Founder & CEO

 

A guide to NYC food & drink pairings

29 Monday Apr 2013

Posted by in Taste Savant

≈ Leave a Comment

Tags

, , , , , , , , , , ,

There is always an element of surprise when pairing food and drink, as the magic depends on your company, the weather, your mood, countless factors. Some duos—like peanut butter and jelly—are to be forever linked in the pantheon of greatness, others not so much, like chasing toothpaste with OJ. And sometimes, a laidback combination is just right for that lazy Saturday afternoon where you don’t want to mull the virtues and complexity of what you’re eating and drinking and instead, just relax. This pairing fills that need of ease and instant gratification just so.
saulnoisSaulnois, a raw cow’s milk cheese from the Lorraine region of France, is typically washed in the area’s golden plum brandy to soften it up and give it a little extra fruitiness. Similar to Muenster (a typical cheese from Lorraine), these wheels are a great melters, especially used in conjunction with the potato—a popular ingredient for the northeast corner of France—but are just fine alone as well. Enjoy slices on crusty brown bread (add in a dollop or two of blackberry jam if you like your snacks on the sweeter side), as a chewy foil to the sticky texture and mushroom aromas of the cheese. Reminiscent of French classic Tomme de Savoie, Saulnois is a great option if you seek a washed rind with a little less stink than a more typical Raclette or Muenster.
Martinshof Zweigelt 2009I enjoyed a glass (or two) of Zweiget, an Austrian grape formed by crossing the St. Laurent and Blaufrankisch varieties, with the cheese by a fortuitous mistake. Developed in the 1920’s and now widely planted in Austria, the red wine has light tannins, and a full-bodied mouth feel that is terrific for mindless drinking. Quaffable, delicious, fruit-forward, most expressions of the grape are acidic, making your mouth water for more. The particular one I enjoyed on a recent lazy Saturday was the pleasant Martinshof 2010 Zweigelt. A drink-now-red (with a cute label to boot!) that reminded me of black raspberries with a hint of herbal tea on the nose, this juicy, supple wine was man enough to pair with the cheese and also comfortable enough in its own skin to stand alone. While not one to frequently recommend drinking red wine with semifirm cheeses, this is a go-for-it pairing, especially enjoyable during a catch-up marathon of Mad Men.

Spring’s Best at Manhattan Restaurants

26 Friday Apr 2013

Posted by in Taste Savant

≈ Leave a Comment

Tags

, , , , , , , , , , , , ,

I know we’ve mentioned spring a few times already on the blog, but with the recent arrival of green things (!) at farmer’s markets around town, it is finally safe to welcome that warm weather and sunshine we’ve all been craving. Alongside early morning market runs to grab bunches of ramps before the coveted allium disappears until next April, you can also find many of the season’s best ingredients at Gotham eateries, which shine the spotlight on fresh flavors. Take a page from our playbook and grab a taste of nature’s springtime bounty before juicy peaches and tomatoes crowd out the fleeting asparagus and fiddlehead ferns.

telepan1Telepan

72 West 69th Street at Columbus Ave

This eponymous eatery, an Upper West Side stalwart since 2005, consistently churns out comforting and conscientious food. Bill Telepan marries healthy and inventive cooking with an eye towards in season ingredients. Taste Savant users have high praise for the tasting menu, service, and general all-around experience, citing high quality dishes and excellent wine pairings. Right now, however, be sure to check out the pea pancakes or the roast chicken with spring onions: an apropos dish for chillier nights and sunny days.

aldea-restaurantAldea

31 West 17th Street between 5th and 6th Aves

Chef George Mendes cooks up Portuguese classics in his stark white restaurant space in the Flatiron neighborhood. Keeping in theme with the seasonal focus, he throws ramps and morels in with peekytoe crab meat and crème fraiche for a bright starter. Look out also for green garlic soup alongside more traditional Iberian dishes like bacalhau croquetas and shrimp alhinho.

asparagus-broken-eggDBGB Kitchen & Bar

299 Bowery at E. Houston St

If dining out downtown, pop into Daniel Boulud’s French-American tavern for a refreshing brew selected from the list of 75 globally-sourced bottle options and 20 draft lines. With an extensive roster of sausages and charcuterie, diners can also choose from the greenmarket small plate section of the menu: both an egg-topped asparagus appetizer and the grilled baby gem salad with favas and anchovies piqued our interest.

The Best Way to Spend Your “Cheat Day” in NYC

26 Friday Apr 2013

Posted by in Taste Savant

≈ Leave a Comment

bdaycake

You’ve been good all week. You turned down offers from coworkers to try out that new steakhouse around the corner for lunch and instead munched on the celery you brought from home at your desk. You politely told the adorable girl scout who lives in your building that you would not be ordering your usual five boxes of Thin Mints this year. You have eaten nothing but a grapefruit for breakfast every day. But you have made it to the weekend and that means you have earned the one day a week that you allow yourself to indulge in the treats that you wouldn’t dare touch any other day. So now that your “cheat day” has arrived you need to think carefully about what you will spend your free calories on instead of devouring the first pint of ice cream you see. If you really care about making the most of the one day you forget about your diet then here are some of the best places in the city to do your “cheating.”

Cafe Lalo

201 West 83rd St.

New York, NY 10024

(212) 496-6031

With a menu including three pages devoted to desserts alone and a selection of over 100 cakes, pies, and tarts, Café Lalo is one of the most obvious choices in the city worth breaking your diet for. With signature treats including Chocolate Madness Crème Brulee, Grand Marnier Raspberry Cascade, and Cappuccino Mousse Chocolate Lava your mind will be so busy reeling with the task of deciding what to order that you should throw caution to the wind and make your choice easier by not limiting yourself to just one. And as a side note, if the café was a good enough meeting place for Meg Ryan and Tom Hanks in You’ve Got Mail, than you should feel reassured that your decision to pick Café Lalo was the right choice.

Momofuku Milk Bar

251 East 13th St.

New York, NY 10003

347-577-9504

If cheating for you means using your one day to not only indulge, but to indulge in something unique, then head over to the East Village for some of the quirkiest desserts you will ever see. At Momofuku you will find treats that will boggle your mind. Cookies like cornflake-marshmallow-chocolate, blueberry cream, and banana. Candy bar pies. Crack pies. The choice between tristar strawberry and cereal milks. And toppings for soft serve ice cream including pumpkin crumbs, fingerling potato chips, and cherry cola cherries. Only a mind as imaginative as Willy Wonka’s could ever fathom these kind of delectable delights. Once you have experienced desserts like these it may be hard to ever enjoy a simple sugar cookie again.

Chinatown Ice Cream Factory

65 Bayard St.

New York, NY 10013

212-608-4170

Is a love for ice cream your one weakness? Can you think of no better way to spend your cheat day than with a cone topped with two scoops in your hand? If this sounds like you the perfect place for you is the Chinatown Ice Cream Factory. There you will find nothing but ice cream and in flavors you will never find in the frozen food aisle. With flavors they deem “regular”, like almond cookie, pandan, black sesame, and zen butter and the ones they call “exotic”, like blueberry, banana, coconut, and seasalt caramel, you are bound to rethink how you have ever just been getting by with chocolate chip cookie dough. And to add to its charm the ice cream shop has been family owned and operated for over 28 years and is often referred to as an “unofficial landmark.”

Eating Clean in NYC

19 Friday Apr 2013

Posted by in Taste Savant

≈ Leave a Comment

Tags

, , , , , , , ,

With the plethora of dining options that dot our food-obsessed city, it is easy to get a bit carried away. Between sampling the best new burger, crunchiest fried chicken, and perfect chocolate chip cookie, it is sometimes best to just take a step back and order a salad. Luckily in New York there are plenty of ways to eat healthy without sacrificing taste. Here are a few of our favorite places to eat clean while eating deliciously.

tomato-cucumber-pure-food-wine

Pure Food and Wine

54 Irving Place between 17th and 18th Street

Pure Food and Wine was one of the first upscale health-conscious restaurants to open in New York City and is still packed with trendy diners who are in the know every night. The menu is raw and vegan meaning dishes are completely plant based and nothing is heated above 118 degrees. Don’t expect to just be munching on raw kale, however, as creative dishes like zucchini lasagna with pistachio pesto and sweet corn and cashew tamales keep you more then satisfied.

ny_Dirt_Candy_Chef_Amanda_Cohen_Pastry_Chef_Debbie_Lee_AFB_2009-82.jpg_693_475_0_80_1_50_50

Dirt Candy

430 East 9th Street between First Avenue and Avenue A

Getting a reservation at Dirt Candy can be as difficult as scoring a table at Babbo, which should be proof enough that chef Amanda Cohen is doing something right in her tiny vegetarian kitchen. Dishes often focus on just a singular vegetable and are known to have both meat-eaters and vegetarians clamoring for more.

4828379971_678ee1dab7

Mimi’s Hummus

1209 Cortelyou Road

The long subway ride to the Flatbush neighborhood of Brooklyn will be worth it as soon as you take your first bite of the incredible food at Mimi’s Hummus. This tiny, postage stamp sized restaurant serves up simple but authentic Middle Eastern food with clean, fresh flavors. Be sure to try their silky smooth hummus and crisp Israeli salad served with warm whole wheat pita.

Spring Veggie Quinoa

12 Friday Apr 2013

Posted by in Taste Savant

≈ Leave a Comment

Tags

, , , , , ,

Undoubtedly, spring is in the air. If the 80 degree weather or the ‘April showers’ don’t give it away, perhaps the sprouting of outdoor seating at restaurants on just about every street corner will be a clear indicator of what exactly this warm weather will entail. And with the budding weather comes the seasonal spring ingredients that we have been yearning for all winter. Finally, farmer’s markets will boast asparagus, strawberries, rhubarb – you name it, they’ll have it.

My favorite spring ingredient this season, at least until I inevitably become enamored with the new it vegetable of the year, plays a starring role in this light, spring-friendly dish. (In case you haven’t guessed it yet, it’s asparagus!)

Spring Veggie Quinoa (adapted from Annie’s Eats)

P1040189

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 4 oz. asparagus, cut into 1-inch pieces
  • 1 Tbsp. olive oil
  • 1/2 red onion, chopped
  • 1 large zucchini
  • 1 red bell pepper
  • 2 cloves garlic, minced
  • ½ tsp. sea salt
  • ½ tsp. Italian seasoning
  • 1 cup kale, chopped
  • 3 oz. shredded Gouda

Directions:

Preheat the oven to 400˚ F.  Cook the quinoa according to the package directions, replacing the water with vegetable broth. Set aside once cooked.

In a small pot, add the asparagus and cover with water. Bring to a boil and blanch until crisp-tender, about 3 minutes.  Drain well and set aside. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion and cook for about 2 minutes, or until slightly translucent.  Mix in the zucchini and bell pepper, cook for 3 minutes, and then add the kale and cook until the kale wilts, about 2 minutes.  Stir in the garlic, salt, and Italian seasoning and sauté for about 30 seconds.

In a large bowl, combine the cooked quinoa, blanched asparagus, and sautéed veggies with most of the shredded Gouda.  Season with additional salt and pepper to taste.  Transfer the mixture to a lightly sprayed 9 x 13-inch baking dish and spread in an even layer.   Sprinkle with the remaining Gouda cheese.  Bake for 15 minutes or until lightly browned on top.  Serve warm.

Whether you serve this dish to family or friends, or make it for yourself (and enjoy leftovers later!), I guarantee you will be excited to experience a new set of seasonal vegetables.

Pop-up Dining

10 Wednesday Apr 2013

Posted by in Taste Savant

≈ Leave a Comment

Tags

, , , , , , , , , , ,

Pop-up dining has been quite the thing for some time now, but visionary enthusiasts continue to use it for their own aims, introducing new audiences to innovative cuisines and fresh styles of dining. New York City and its environs enjoy a fair share of secretive and underground dining experiences, as well as some well publicized options. Not only a way for chefs to build their brand without working through the rigmarole of a brick-and-mortar location, pop-up dining is a path for many budding cooks to host friends, old and new, and cook what you want, when you want, where you want. Sharing in the bounty of the table is one of life’s greatest pleasures, and for interested diners, pop-up dining is an entertaining way to try new things, be it ingredients, cuisines, cooking styles, or neighborhoods—all the better to appreciate the fleeting nature of gustatory delight.

While the following pop-ups (using the phrase pop-up lightly here) may be offered at inopportune times or require a lengthy wait in line, each is worth considering for an atypical dining occasion.
CityGrit-2
City Grit, 38 Prince Street, Manhattan

Not quite a pop-up, Sarah Simmons—the visionary behind City Grit—explains it as a “culinary salon,” which brings people together around the table to celebrate a specific ingredient or dining event. Simmons hosts guest chefs from around the country and plans themed meals like Southern Shabbat; Mo’ Gluten, Mo’ Problems; or Friday Fish Fry whiling hosting a select number of guests, usually once a week. During the day, the space is used by WRK (a handcrafted furniture design firm) as a showroom, and in the evenings as the setting for the meal.
yuji-ramen_titleimg1

Yuji Ramen, Smorgasburg, East River State Park, Brooklyn & Whole Foods Bowery, 95 E. Houston St, Manhattan

Yuji Haraguchi, the mastermind who first introduced Tokyo-style, brothless mazemen to Brooklyn diners at Kinfolk Studios, slings his toothsome noodles at Smorgasburg on the East River (back outside for the season as of the first weekend in April!) and is planning to open a physical location in the near future. Until then, stop by Smorgasburg on Saturdays or the Whole Foods Bowery location to grab some bacon and egg ramen at the new collaboration between the Brooklyn Flea and Whole Foods which showcases different Smorgasburg food vendors in a space carved out for take-away snacks and meals. If available, try Yuji’s uni ramen—it is simply a bowl of umani-rich luxury—but remember to arrive early, as Yuji always sells out before the end of the day.
chez-jose-pop-up-whirlybird-williamsburg
Chez Jose @ Whirlybird Cafe, 254 South 2nd St, Brooklyn

Chef Jose Ramirez-Ruiz, who cut his teeth at Brooklyn oddity Isa, puts forward a vegetable-centric tasting menu offered only on Tuesdays and Thursdays and through email reservations. The virtuoso caught the eye of the food cognoscenti this past summer with Chez Jose and after a brief hiatus is back and ready to go at Whirlybird cafe, a coffee and breakfast tacos space in South Williamsburg.

Where to Wine and Dine in Alphabet City

08 Monday Apr 2013

Posted by in Taste Savant

≈ Leave a Comment

Tags

, , , , , , , , , ,

A neighborhood within a neighborhood, Alphabet City is prospering as an up-and-coming location. Home to exquisite parks, emerging farmer’s markets, outdoor gardens, and unique restaurants and bars, Alphabet City has become a hip destination. Wander down to the East River Park to get away from busy city life and listen to the waves hitting the waterfront, and stop in to one of these fabulous restaurants for food and drink.

Northern Spy Food Co.

511 E 12th Street (between Ave A and B), Manhattan, NY 10009

Northern Spy Food Co

This farm-to-table eatery in the heart of Alphabet City not only homes a food market in the rear, but features locally sourced ingredients in its dishes as well. The menu changes based on what is in season, guaranteeing that the ingredients are in their prime and placing the primary focus on the food. The Kale Salad is a favorite among Taste Savant critics and users, and critics especially recommend the Mushroom Sandwich and Bobo Farms Chicken. 

Terroir

413 E 12th Street (between 1st Ave and Ave A), New York, NY 10009

terroir-nyc-best-200904-ss

Awarded the 2012 James Beard Outstanding Wine and Spirits Professional Award, Paul Grieco artfully selects the wines featured at Terroir. But not only are the wines stellar, the accompanying food is just as noteworthy, making this wine bar a spectacular choice for drinks and small plates.  Try wines such as the Hattenheimer Schtzenhaus Hans Lang Riesling reminiscent of summer or the Le Bouchet cabernet franc. Critics from the New York Times and Time Out New York both recommend the Risotto Balls and Lamb Sausage as appetizing dishes.

Supper

156 E 2nd Street (between Ave A and B), Manhattan, NY 10009

supper1

A favorite among Taste Savant users and a 2013 Michelin Guide Bib Gourmand Winner, Supper is indeed a smart choice for, well, supper. A subsidiary of the East Village “Frank” restaurant empire, this Italian restaurant not only boasts delectable food, but a cozy rustic ambiance. Be prepared to be delighted by the ideally spicy white bean and bread spread served before your meal. Favorite dishes among Taste Savant users include the Panzanella and the Gnocchi.

Where to Take your Out-of-Town Guests

05 Friday Apr 2013

Posted by in Taste Savant

≈ Leave a Comment

Tags

, , , , , , , , , , , , , , , , , ,

With visiting guests in town, the pressure mounts for you–the consummate host, of course–to show everyone a great time. Trying to please disparate palates, reveal what the city has to offer, and have a little fun yourself can be quite the challenge. Start with this list (all tried and true options, vetted by the critics and Taste Savant users) and go from there. Of course, there are countless cafes, bars, and eateries of all stripes around, and as always, if you need more ideas or recommendations, the Taste Savant site is a wealth of information with honest portrayals of meals out at your fingertips.

367px-Shake_Shack_Madison_SquareA quintessential NYC spot is (you guessed it) Shake Shake. With locations spread throughout Manhattan and one in Brooklyn, the roadside burger stand is an easy go-to. It helps that the burgers are great; plus you can’t beat the icy concretes. If you don’t want to wait in line at the original Madison Square Park location, just watch the Shake Cam on their website to find the best time to swoop in.

We know you ride the subway everyday and adjust to the swaying with the greatest of ease, but your out-of-town guests might not be so amenable to the sardine packing during rush-hour peak. If he/she/they are up for a ride, it’d behoove you to take a jaunt through Chinatown–be it in Manhattan, or better yet, out in Flushing. With plenty of sensory stimulation to go around, your guests will have plenty to see and to smell and to hear. After oohing and aweing over weird vegetables and live toads in the markets, stop by Joe’s Shanghai (locations in both) for a soup dumpling snack. A fun way to slurp hot savory broth, dumplings are filling and satisfying, providing necessary energy to take on the streets once again.

keste-36New York is known for its pizza, and with the many disputes about which parlor’s pizza pie is the most authentic, or most delicious, or most innovative, it can sometimes be difficult to choose. Stick with one of these picks, plugged by both the critics and fellow Taste Savant users, and you won’t go wrong. Do, however, plan for a wait at each one—as there will be a wait–it’ll just heighten the suspense and deliciousness of that first bite.

katzs1It’d be an obvious oversight if you didn’t offer up Katz’s Delicatessen as an option for your wide-eyed guests. The oft-referenced bastion of Jewish cuisine on the Lower East Side, Katz’s is more than just a gustatory experience and is located just so for further exploration of the neighborhood. Pastrami, corned beef, brisket…how does one choose the protein to order in each sandwich? Round out the feast with some latkes and pickles, all washed down with an egg cream and you’ll be sated for days.

If Katz’s is too cliché for your crowd, hit up one of the many well-received ramen joints that are taking the city by storm lately. When up in the Columbia University area, stop by Jin Ramen for some brothy pork tonkotsu. And if you find yourself doing the tourist-y thing near Times Square, don’t try and parse something edible out of the stretch of overpriced traps, but head west and a little north to Totto Ramen. Taste Savant users rave about the steaming spicy bowl, which everyone posits is worth the (sometimes) lengthy wait.

Terroir-Wine-Bar

When it’s time for happy hour, set up shop at one of the Terroir locations scattered throughout the city. Paul Grieco (owner and vino guru) is a veritable bottle curator with fantastic offerings from all over the world available in his ‘elitist wines bars for everyone’. Terroir’s wine lists read like pop culture encyclopedias, but the best perk to look out for during happy hour are the free glasses of sherry on offer.

Interview Chef with Sara Jenkins of Porsena and Porchetta

03 Wednesday Apr 2013

Posted by in Taste Savant

≈ Leave a Comment

Lucky us!  We were able to sit down with Sara Jenkins to chat.  If you haven’t tried her fabulous spots in the East Village, Porsena and Porchetta, you should definitely plan for it soon.  Critics and users love it on Taste Savant.  Hear about her love for truffles and hatred for dairy!

Sara-hi-2MB

1) Our readers love to know what it’s like to be a chef, can you describe your typical day?

My typical day starts with getting up at 7:30 and getting my child ready for school.  Once I have dropped him off I head to Porsena.  I try to spend the morning dealing with boring administrative details, scheduling, wine inventory, menus.  Around 11am I work on the lunch specials with my prep cook.  I try to photograph and tweet one special, at this point I sometimes have lunch at extra bar with someone who is visiting and or taste wine with a wine dealer.  At around 2 my night crew comes in and I spend time with them getting the night specials together.  At 5:00 pm we have family meal with all the staff, put up and discuss the specials, points of service, and taste any new wines we have going on.  I usually disappear into the basement office for an hour so then to wrap up any errant paperwork I have going on or spend time dreaming up new ideas for the menu or special dinners.  When the dining room starts to fill up I come upstairs and expedite (control the flow of orders) until it quiets down a bit.  In the old days at this point I really liked to have a couple glasses of wine and unwind but that makes getting up again at 7:30 just about impossible so I tend to head straight home and read until I fall asleep (about 5 minutes).  It sounds more rigorous than it usually is as I often step out for lunch or spend a couple hours at the farmers market in the morning on my way in or leave and spend the afternoon with my kid before coming back in to expedite.

 

2) You’ve got two fantastic restaurants, Porsena and Porchetta.  Do you prefer one over the other?

They are so different that I do not prefer one over the other.

 

3) Can you describe Porsena and Porchetta individually in three words or less?

Porsena is slow cooked Italian fast food, Porsena is a more traditional old school Italian trattoria

 

4) What is your favorite dish on the menu at both your eateries?

Strangely at Porchetta I really love the Porchetta…its famous as a sandwich but I like the plate with beans, greens and the pork.  At Porsena my favorite thing to eat is the wilted escarole salad w/ hot anchovy dressing

 

5) Any plans to expand? And if so, can you give us an idea of what’s to come?

No plans, concentrating on making each place the best it can be.

 

6) What one ingredient can you not cook without?

Olive oil

 

7) Is there one ingredient that you personally detest?

I cant stand eggs or milk

 

8) How do you spend the little spare time you have?

I spend it generally with my child who is 6.  We go to the Natural History Museum and the park and he loves to go out for pizza.

 

9) Any advice for aspiring chefs out there? 

You have to love everything about the restaurant business.  I generally do not recommend going to cooking school.  Take that money and travel.  Travel as many places as you can and experience as much different food and culture as you can.  Work for all kinds of different chefs in different types of restaurants.

 

10) If you weren’t in the food world, what else could you see yourself doing? Truffle hunter!

Follow

Get every new post delivered to your Inbox.

Join 1,014 other followers