Apiary: It may not be Veritas, but chef Scott Bryan is settling, and it's still off most people's radar.
SHO Shaun Hergatt: People are slowly waking up to the fact that this was one of 2009's most important openings - splendid, refined food at a bargain price.
SD26: San Domenico reinvented for a new world of flexible, casual dining.
[Free stuff by Wilfrid: February 15, 2012]
Hard to resist an invitation to eat dinner made by Ann Burrell and Johnny Iuzzini, whether cooked on a pile of burning twigs or Electrolux's swish induction ranges.
But the occasion was indeed a celebration of Electrolux induction cooking (#iheartinduction) for which Burrell and Iuzzini are spokespeeps. (Facebook page.)
[Free stuff by Wilfrid: February 6, 2012]
The Toucan and The Lion is such an earnestly adventurous little spot that I almost wished I'd visited anonymously so I could give them the big critical cheer. As it is, Tabitha, the charming owner, invited me along.
Together with her partner Craig and the enthusiastic service staff, they gave me quite a night out. Suffice to say I'll be going back - as a paying customer.
[Free stuff by Wilfrid: November 2, 2011]
How thoughtful of South African Tourism to make lunch plans for me this week. A chance to eat through some flavors of that complex nation, prepared by chef Wamukelwe Zuma at the De Gustibus cooking school in Macy's.
All good gear, with wine pairings, and chef Wamu, on his first visit to New York, was a cordial guide.
[Free Stuff by Wilfrid: October 13, 2011]
A shimmering red glow on a dark sidestreet off Vernon Boulevard. That must be the place I'm looking for. But it's huge, like a warehouse from outside. It's Alewife, alright.
An alewife, properly speaking, is a type of herring, but I didn't see it on the opening menu here. Perhaps more relevantly, it's a Baltimore restaurant and beerhouse, now come to Queens.
[Free Stuff by Wilfrid: October 6, 2011]
Would I care to sample the new range of liqueurs from German-based bitters company The Bitter Truth?
Wait, let me think, okay then , yes. Bring them on. And Apricot and Violet Liqueurs duly appeared.
[Free stuff by Wilfrid: September 26, 2011]
It has been a while since I sat down with a wooden mallet and beat the meat out of a heap of boiled crabs. Probably the best time I had doing that was at a crab shack in Louisiana a few years ago.
It used to be a summer event when I had an apartment with a backyard in Gramercy Park. A great outdoor sport. But I was happy to be invited by Hammer & Claws to make a big mess in a Chelsea warehouse last Friday.
[Free stuff: August 2, 2011]
Belatedly, some photos from dinner a couple of week's back at Bar Basque where I had been invited (as had other NYC food luminaries) to work my way through chef Yuhi Fujinaga's summer menu.
It was a very enjoyable evening, everything attentively looked after from cava through to coffee. Not really a review then as a presentation of some highlights. I will say, though, that this pork belly is worth a detour.
[Free Stuff by Wilfrid: July 14, 2011]
Who could refuse some super-cute sugars from Chambre de Sucre to taste and test? Well honestly, I was half in a quandary. I only use sugar if I drink strong espresso or ristretto or maybe mint tea.
Of course I cook with sugar, but regular readers will know I am more likely to be stewing some gizzards than baking a cake. But like I said, it's cute. And there are people who care.
[Free Stuff by Wilfrid: June 22, 2011]
Launch party for an invitation-only designer shopping website? Free-flowing cocktails and a parade of models and might-as-well-be-models at the bar of CO-OP in the Hotel on Rivington?
Why thank you, Rue La La, I do have a gap in my social calendar. And what cheerful fun it was.
[Free Stuff by Wilfrid: May 3, 2011]
Just a truly delightful event by the Moët & Hennessy team, confirming me in my undying fealty to their products. Oh yes, I was truly corrupted. Feed me burgers and I'll praise anything.
Seriously, what can't one praise about Krug Grand Cuvée, 2002 vintage Dom Perignon, yellow label Veuve Clicquot, Ruinart Blanc de Blancs and good old Moët itself. I doubt you need any encouragement to buy them, just some cash, and there I can't help you.
