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I thought it was just a coffee shop or a sandwich bar, so the first few times I just walked by. But Bikini, just a step from Puerto Rican veteran Casa Adela, is a tapas bar, a real one, with a chef from Catalunya too.
The small room was formerly used an office for Nublu, the club and music label, but Nublu's Petrit Pula partnered with his girlfriend, Karina Correa, a Cafe Gitane manager, to turn it into what Ms Correa rightly describes as a simple Spanish corner café.
[Free stuff by Wilfrid: October 29, 2012]
Judging by the full-to-capacity state of Parlor last week, Emilia-Romagna should be receiving substantial assistance from the great and good of New York City.
The silent auction featured gifts donated by celebrities (including some of Al Pacino's personal photo collection), dinners at restaurants like Del Posto, and plenty of bling.
It was all I could to balance plates of gnocci and novel cocktails while allowing the crowd to carry me from room to room, but you can see pics -- including a very dapper A. Bourdain -- here.
Five is the answer, according to New Colony's award-winning comedy, running at SoHo Playhouse through November 20. Update: The contest has a winner.
It's 1956 and the Susan B. Anthony Society for the Sisters of Gertrude Stein are having their annual quiche breakfast. But when Communists threaten their idyllic town and long held secrets come to light, will the sisters be able to keep their cool... or will they sacrifice everything in the name of quiche?
And because there's a food theme, I am empowered to offer a pair of tickets to the Pink Pig reader who first answers the following fiendishly difficult question:
The full name of this delicacy is quiche Lorraine. The "Lorraine" part refers to a region of France, but what is the derivation of "quiche"?
If you think the answer needs more than about three or four words, then you're almost certainly wrong. Send your best effort to [email protected], along with a mailing address, to receive a voucher for two tickets, valid through November 19, with a choice of dates to see the show. Too late: we have a winner.
I am solely responsible for deciding who has won, but I have no responsibility for whether you like the vouchers or the show, although I certainly hope you will.
[Pigging by Wilfrid: October 22, 2012]
Dear Dear Bushwick,
Just a note to say I think you have promises. Early days, I know, but the neighborhood seems to love you.
After all, what's not to love? A sweet little restaurant trying hard with food and drink in a neighborhood where demand suddenly outstrips supply for good eating and drinking options.
[Free stuff by Wilfrid: October 22, 2012]
I didn't need much persuading to head back to Brooklyn Winery for their first full release of red wines. I'd tried a light Pinot Noir alongside whites and a rosé back in May, but after a long waiting period, they were set to release a set of reds.
For good reason, there was some partying to be done too, in the Winery's high-ceilinged atrium.
[Pigging by Wilfrid: October 15, 2012]
This year's New York City Food and Wine Festival was here and gone almost before we knew it. The wine seminars, the burger bashes, the sardine smackdowns (okay, I made that one up) have become almost a feature of fall over the last four years.
I went to the Sunday edition of the Grand Tasting, which was undersubscribed in comparison with Saturday (you could move your elbows), and conducted my usual plunge around the stalls.
Starting, and indeed finishing -- as ever -- with champagne. Henriot and Nicholad Feuillatte, as well as Lanson. After the jump: Barilla! More Guy Fieri!
Continue reading "Pigging On The Pier: Grand Tasting 2012" »
[Free Stuff by Wilfrid: October 15, 2012]
Fabio Viviani is a top chef alumnus, consultant to several food/beverage brands, and has apparently worked as private chef to William Shatner. He almost defines "personable," and makes some mean gnocchi.
I discovered this as a guest of Bertolli at a private lunch last week; a sort of overture to the New York Wine & Food Festival. Much as I liked the food, I was equally impressed by the brand message.
