By Rory Winston Lincoln Center may have lost the New York City Opera by late 2013, but luckily, it managed to keep the prestigious Franco-Mediterranean repertory, Picholine. With six consecutive shows a week, Picholine is the longest running opera in the area – one composed and orchestrated by the grand maestro, Chef Terrance Brennan. Like…
By Spencer Bistricer I’ve always loved French food, but I sometimes get the feeling that while the cuisines of other cultures have evolved and adapted to our changing world, most French restaurants are still running along the lines of Disney’s Ratatouille. The Elm in Brooklyn changes all that. A collaboration between the famed Paul Liebrant-you…
By Hillary Latos As spring is beginning to emerge ending one of the longest winters in the history of NYC, it’s time to shake the blues and come out of hibernation to experience the myriad of flavors that NYC has to offer. From American comfort food to the elegant and classic Mediterranean cuisine, to the…
By W.A. Muller Brannon’s brings new life and new beginnings to the heart of the lower east side. Restaurateur and visionary owner Ron Brannon, creates a warm and welcoming ambience that beautifully encompasses all the essentials necessary to bring you back home. His American eatery serves new, savory comfort dishes carefully designed to please the…
By Hillary Latos In a neighborhood characterized by perennially ironic hipsters, The Counting Room is like an unpretentious breath of fresh air that has quickly become a neighborhood favorite. Reclaimed wood benches and tables, exposed brick walls and vintage glass pendant lamps, create a stylish ambiance with plenty of shared seating and communal tables that…
A true Italian in the Flatiron The literal translation of Tarallucci e vino is savory biscuits and wine, but as Italians love to associate proverbial meanings with food – it refers to resolving a dispute by pretending there was no dispute to begin with- or the more familiar American expression- we agree to disagree so…
By Rory Winston “All due respect professor, but if you’re telling me it’s impossible to explain a layman the area of physics you’re specialized in then you obviously have a very poor understanding of your field.” The older professor gaped, tuned a bit crimson and walked off, while my friend who made the comment, shrugged…
Story and photography by Manos Angelakis In Italy, the volcanic Aeolian Islands are planted, almost exclusively, with Malvasia grapes; a grape that has its roots in the ancient Eastern Mediterranean. Mycenaean traders cultivated grapes in the Aeolian Islands as early as 2,000 BC. The Venetians, who controlled parts of the Peloponnese and Crete during the…
By Rory Winston They’re different,” said a film-reviewer colleague, “in Japanese movies about food, the main star is the food. Check Tampopo or Doing Time or Chef of the South Polar or even Flavor of Happiness, the recipe is the same: the cooking process tells all.” My friend was right. The love interest, the nemesis……
By Christopher A. Pape What’s in a name; a rose by any other name smells just as sweet. And so it is with The Montague, on the Garden a four-star hotel, which seems to inhabit two worlds. With its ideal location – directly in front of it is the British Museum and the hustle and…
