Daniel Humphries of Cafe Grumpy believes that there's not nearly the coffee culture in New York that this city deserves. However, he's determined to change this state of affairs by throwing a "solidarity event for coffee nerds." If you'd like to try some of the world's best coffees, check your caffeinated self at Cafe Grumpy's door on Wednesday, September 6th at 7:30 p.m. To RSVP, please E-mail daniel@cafegrumpy.com.
Cafe Grumpy: 193 Meserole Ave., Brooklyn, (718) 349-7623.
Thursday, August 31, 2006
Monday, August 28, 2006
A Garden Getaway
I've just returned from a quite delicious trip to lush, green Vermont. You can read about this culinary expedition at Salli Vates' Traveling Food Page.
Sunday, August 20, 2006
Sweets News
- Chocolat Michel Cluizel is holding two tasting events on August 31 and September 14 from 7-8 p.m. A special chocolate sommelier will teach you the finer points of chocolate appreciation. Please call (212) 477-7335 for reservations.
- If you want to learn even more about chocolate, sign up for the French Culinary Institute's "Chocolate: The Obsession Defined" workshop. Not only will you learn how chocolate is manufactured, but you'll be able to make great chocolate desserts at home! For more information, please E-mail info@frenchculinary.com.
Tuesday, August 15, 2006
Cafe Condesa
A few months ago, I visited tiny, eight-table Cafe Condesa, which had just opened. I was amazed at how low the prices were (entrees were in the $8-$12 range) for such high-quality food. Now, Cafe Condesa has been "discovered" - reviews are starting to plaster the window, and it's much harder to secure a little black wooden table - but the prices and food haven't changed at all.
Chef Luis Mota works wonders in an open kitchen which is even smaller than the ones in most NYC apartments. Tonight, as I dipped my toasted bread in a gooey, melted wheel of Camembert, I remembered Mota saying that he begins prep work for dinner immediately after breakfast is over. (If you happen to get to Cafe Condesa for breakfast, you'll find fresh-baked muffins and great coffee.)
The dinner menu includes such items as fresh fettucini with Manchego and broccoli rabe, Spanish meatballs, roasted rack of lamb with a roasted wild mushroom-chimichurri sauce, and my choice of the evening: pan-seared salmon over a bed of sauteed spinach, surrounded by small pools of avocado puree, tomatillo salsa and pico de gallo. The portions at Cafe Condesa are small and elegant, like the restaurant.
I finished my meal with the dessert special: Earl Grey creme brulee. I scooped out every last bit of sugary burnt crust and every spoonful of rich custard. Then I got ready to leave, making sure I had all my things - the last time I ate at Cafe Condesa, I'd been in such a state of bliss that I left my jacket there.
Cafe Condesa: 183 West 10th St., (212) 352-0050.
Chef Luis Mota works wonders in an open kitchen which is even smaller than the ones in most NYC apartments. Tonight, as I dipped my toasted bread in a gooey, melted wheel of Camembert, I remembered Mota saying that he begins prep work for dinner immediately after breakfast is over. (If you happen to get to Cafe Condesa for breakfast, you'll find fresh-baked muffins and great coffee.)
The dinner menu includes such items as fresh fettucini with Manchego and broccoli rabe, Spanish meatballs, roasted rack of lamb with a roasted wild mushroom-chimichurri sauce, and my choice of the evening: pan-seared salmon over a bed of sauteed spinach, surrounded by small pools of avocado puree, tomatillo salsa and pico de gallo. The portions at Cafe Condesa are small and elegant, like the restaurant.
I finished my meal with the dessert special: Earl Grey creme brulee. I scooped out every last bit of sugary burnt crust and every spoonful of rich custard. Then I got ready to leave, making sure I had all my things - the last time I ate at Cafe Condesa, I'd been in such a state of bliss that I left my jacket there.
Cafe Condesa: 183 West 10th St., (212) 352-0050.
Sunday, August 06, 2006
Apizz
Apizz would be easy to miss were it not for its little red neon sign. Last night while we were walking around the Lower East Side, my companion and I were attracted by this sign and walked into a charming room with exposed brick walls and a mosaic skylight.
Although Apizz has a brick oven, we weren't really in the mood for pizza. So we started our meal with glasses of Primitivo, a simple spinach salad with pistachios and cannellini beans, and a plate of fried eggplant slices around a center of fresh, peppered ricotta. This was all pleasant enough, but my entree was the best dish of the meal: a lemon-stuffed whole roasted striped bass on a bed of charred thyme and rosemary, its skin crispy and well-salted. From now on, I must stuff all whole fish with lemon slices!
My companion's baked skate was tasty, although its breadcrumb topping was a bit soggy with all of that white wine and butter. The fish was served with sliced potatoes.
There were four desserts: apple crumble, cheesecake, gelato "sheetcakes" and warm flourless chocolate cake with a scoop of vanilla gelato. We chose the latter (of course) and were amply satisfied with its Valrhona richness. Although I personally prefer molten-centered chocolate cakes (and have written about them ad infinitum), I never met a chocolate cake I didn't like.
Apizz: 217 Eldridge St., (212) 253-9199.
Although Apizz has a brick oven, we weren't really in the mood for pizza. So we started our meal with glasses of Primitivo, a simple spinach salad with pistachios and cannellini beans, and a plate of fried eggplant slices around a center of fresh, peppered ricotta. This was all pleasant enough, but my entree was the best dish of the meal: a lemon-stuffed whole roasted striped bass on a bed of charred thyme and rosemary, its skin crispy and well-salted. From now on, I must stuff all whole fish with lemon slices!
My companion's baked skate was tasty, although its breadcrumb topping was a bit soggy with all of that white wine and butter. The fish was served with sliced potatoes.
There were four desserts: apple crumble, cheesecake, gelato "sheetcakes" and warm flourless chocolate cake with a scoop of vanilla gelato. We chose the latter (of course) and were amply satisfied with its Valrhona richness. Although I personally prefer molten-centered chocolate cakes (and have written about them ad infinitum), I never met a chocolate cake I didn't like.
Apizz: 217 Eldridge St., (212) 253-9199.
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