plattetude

Well, I'm not sure if this is the best place in NYC for amari, but LeNell's in Red Hook lists quite a few on their website, including Boschi. And if they don't wow you with their amari, they'll wow you with plenty of other potables... Christopher

For my wife's birthday the other day, my wife thought our 3-year-old would get a kick out of having one of those giant cookies as her birthday cake (having made her *real* birthday cake the day before -- from Dorie Greenspan's baking book, naturally). Well, this cookie was loaded up with decorative frosting -- white buttercream piped around the edges, and three big colorful globs to resemble balloons. Our son was smitten with the idea of eating the big blue balloon, and insisted on getting that piece, until, of course, he stuffed it in his mouth and made quite a face. He's sworn off that particular cookie for the forseeable future, I think. Christopher

That would be a Bittman recipe from the NY Times, last December. I made it last Christmas to memorable effect. Christopher

VERY child friendly. . . debatable. I take mine too Otto on a pretty regular basis but only under certain circumstances. I strongly recommend Blue Smoke. ← Agreed on Otto. When our toddler wasn't yet toddling, we took him for a late lunch at Otto (2-ish, I think it was) and had an empty dining room beckoning to us. That was pretty ideal (though he was well-behaved enough that it wouldn't have mattered if there was a crowd). I wouldn't chance a dinner there unless it was *very* early. Christopher

I was assuming from the context of the article that the new location may have more of a focus on cocktails than the original location. Maybe they're trying to catch the cocktail buzz to help in the pre-opening buzz.... Christopher

Am I crazy, or does "dry frying" = "pan roasting"? Or is it all a matter of semantics? Not that there's anything wrong with that. Christopher

Milky Way. Check it out. Christopher

I do like the R&W Orchard Apricot very much, though I don't actually have any others to compare to (as in, say, the Brizard Apry). It's certainly not cloying, and mixes very well. Here's a big ol' thread discussing Apry and, on the last page or so, R&W. Christopher

Something I'll call "Fruits of Eden": 2 oz applejack (Laird's bonded) 1 oz apricot liqueur (Rothmann & Winter) .25 oz Benedictine Combine applejack and apricot liqueur in mixing glass with ice. Stir thoroughly. Swirl Benedictine in chilled cocktail glass to coat. Pour applejack/apricot into glass. Enjoy. Christopher

This was revealed (unintentionally?) on the original Iron Chef America, Making of . They spotlighted the food buyer, Jill Novat who buys the Iron Chef's special ingredients. There is one scene in which the shopper is buying lotus root from Morimoto's shopping list, and says that might be a clue to the secret ingredient. Iron Chef is WWF with food. I've never understood why people act surprised when the curtain goes up, except for that reason. ← Can't place where I'd heard/read this (I think it was the Making Of ep), but my understanding is that there is a tiny bit of "surprise" to the secret ingredient: the chefs are told of *two* potential ingredients ahead of time, and can plan two sets of menus accordingly. But yeah, there's certainly no way entire phalanxes of chefs, sous, and prep cooks can hit the ground running the way they so obviously do without having a plan preformulated. In contrast, I had the sense that the final challenge in The Next Iron Chef did seem to be a spontaneous one, so I think Besh and Symon did a particularly bang-up job on that (even if it wasn't necessarily an earth-shattering ingredient). Christopher

I'll second the idea that a dash or two of bitters (Angostura, Peychaud's, Regan's Orange, any of the Fee's line) to something as simple as fruit juice and soda can really make an interesting drink. Juice and tonic can also have a good bit of interest and complexity (especially with bitters). Of course, strictly speaking, bitters *are* alcoholic, but in such small quantities as to be negligable. Christopher

Nope...you're thinking of Venue, which closed over a year ago. Different chef. ← Yes, thanks! Does anyone know what's become of him? Or whether he has opened or will open a new place? Since NY is famously lacking in places in this category (slim pickin's after WD-50 and Tailor until Paul Liebrandt gets back in the act), I'd think it would at least need to be discussed in an NJ must visit topic. ← Last I know of (based on this thread), he was consulting for City Place Steakhouse, which has long since opened. I'd love to know what he's up to. I have very fond memories of my one meal at Venue, particularly the "test tube" shooter of foie gras milkshake. Mmmmmm. Seriously mmmmmm. Christopher

Finding any bitters beyond Angostura (and I surely don't mean Angostura orange bitters) is horrifically difficult to do in NJ. Even in Manhattan, which is why Pegu, Little Branch, and a few other bars have taken to selling them retail. LeNell's, in Red Hook (the *other* one, in Brooklyn), has a wide selection, but admittedly, that's a hike and a half. I'm certainly curious if anyone chimes in with NNJ options! Christopher

And Cucharamama is still really worth checking out. Sorry for interrupting. Carry on. Christopher

For those whose interest in Cucharamama has been piqued, I'll add that one of their special options worth considering is a roast suckling pig (which used to be strictly an off-the-menu item, but I guess the word's gotten out, so it's listed on the website at least). Do note that you'd need to order at least five days in advance. That said, though, the standard menu is so well stocked with killer items (my wife and I both dream about the onion and cabrales empanadas, for instance). For a first visit, bring a big appetite and a crowd and order as much as you can from the menu. Christopher

I'll ante up a NJ restaurant -- Cucharamama in Hoboken. It may not be focused on any particular Latin American cuisine (though it *is* decidedly South American in focus, with an emphasis on Peru), but the menu is loaded with winners, from the tapas-style plates to the wood-burning oven entrees to the inventive desserts (and even don't get me started on the dozen or more piscos behind the bar). I don't know if there's a restaurant like it in NYC -- maybe there is, maybe there isn't, but I do think it's worth a trip across the Hudson. Christopher

And as I recall it, I'd had it at Pegu as "Final Ward" as opposed to "Final Word", apropos of its creator. His philosophy of Mr. Potato Head-style interchangeable cocktail parts has it that brown spirits (rye, bourbon, brandy, etc) would typically marry with lemon as the citrus, and white spirits (gin, rum, tequila, etc) with lime. So with that in mind, try a cognac "Last Word" (lemon) or a rum "Last Word" (lime) or something else entirely... And of course, every rule is made to be broken. Christopher

If you believe Churchill's martini's were too heavy on vermouth, it would seem you're not proposing a martini, but rather, gin, up, with a garnish of caperberry. And while I'm sure the fine folks at Pegu would serve such if asked, they'd probably try to get you to understand that a proper martini includes vermouth. Such as the renowned Fitty-Fitty martini they serve, which is about as wet a martini as you'll find at equal parts gin to vermouth. No less elegant for actually containing more than one ingredient. Christopher ← Eight to one I think is proper--gin and vermouth--each to his own, but do be civil in your response--Churchill would have, I think. Actually he simply bowed toward France when no vermouth was available during the great war. ← I thought my response was civil. Each to his own, indeed. That said, given Churchill's rather well-known penchant for disavowing the use of vermouth, your original note could very easily be construed to mean that you'd rather not even consider vermouth touch gin. I hardly think I'm alone in this forum in suggesting that a martini without vermouth is not a martini just by nature of it's being served in a cocktail glass. But all in all, it's just drink. It's all in the enjoyment. So let's drink to that. Christopher

If you believe Churchill's martini's were too heavy on vermouth, it would seem you're not proposing a martini, but rather, gin, up, with a garnish of caperberry. And while I'm sure the fine folks at Pegu would serve such if asked, they'd probably try to get you to understand that a proper martini includes vermouth. Such as the renowned Fitty-Fitty martini they serve, which is about as wet a martini as you'll find at equal parts gin to vermouth. No less elegant for actually containing more than one ingredient. Christopher

And blanched before frying, of course...

<bump> Any recent visits? Current menu highlights/lowlights? Heading there this weekend.... </bump> Christopher

While it's a completely different flavor profile, I've taken the approach of viewing St. Germain as a similar cocktail component as maraschino liqueur, and develop new ideas accordingly.... That said, I've been enjoying a few repeat experiments with St. Germain and rye, most notably -- 2 oz rye (Rittenhouse) 1/2 oz St. Germain dash orange bitters (Regan's) dash lemon bitters (Bitter Truth) 2 oz rye (Rittenhouse) 1/2 oz St. Germain tsp Campari 1 oz rye (Rittenhouse) 1 oz reposado tequila (El Tesoro) 1/2 oz St. Germain Christopher

Also from Phil at Death&Co, there's the Rojo Bianco, which I've interpreted to the best of my abilities as: 2 oz reposado tequila 1/2 oz bianco vermouth 1/2 oz maraschino liqueur 1/2 oz Campari I also like a similar take with an assertive gin as the base (Beefeaters or the like). Christopher

Not sure when your "day" here ends, but this will certainly be useful to know.... Opening times of those top-tier cocktail joints: D&Co - 6pm Pegu - 5pm PDT - 6pm Milk & Honey - 7pm (res required) Flatiron Lounge - 5pm For a fun market, also in reasonable walking distance to many of the above-mentioned, you might want to check out Essex Street Market on the Lower East Side. Christopher

I had a brainstorm recently to marry Campari and St. Germain, and boy howdy did it work for me. Herewith, my untitled concoction: 2 oz rye (Rittenhouse bonded) 1/2 oz St. Germain Elderflower 1 tsp Campari dash lemon bitters (The Bitter Truth) Stirred and served and enjoyed in chilled cocktail glass. I'd imagine it would work equally well with a reposado tequila, or gin for that matter. Christopher