Mexico’s Medina

By Rory Winston Medina has founded yet another Mecca – admittedly, an irrelevant pun given that Julian Medina is a Mexican chef while the new Mecca being referred to is a third restaurant in a growing New York based franchise known as Toloache. Still, there is something religious about Medina’s following – especially if one…

Resident Alien

ResidentAlien_FEB14

By George Wayne

The only succor getting GW through this most harsh and daunting of early New York City winters I have ever experienced in my more than 24 years here as the Resident Alien — my only succor has been fine food. And so this month I have decided to devote all my thoughts on some of GW’s favorite of his very favorite restaurants and salons, some new, some not so new.

The H.O.P.E. Foundation: Kathy & Lou DiCocco

HopeFoundation_FEB14

By Isaiah Negron

Frank DiCocco was a highly respected 29-year-old high school football coach who turned down a position at Yale to work with inner city teenagers that needed encouragement and guidance both on and off the field. In 2010, he wrote “Playbook for Manhood,” an instructional guide to help young men develop the positive characteristics of manhood. In 2011, he created “The REAL Man Program,” a character-education curriculum for coaches and teachers to use to instill in their players and students respect, integrity, courage and honor.

Luxury Italian Prosecco Vintner David Noto

DavidNoto_FEB14

By Isaiah Negron

Flowing from the foothills of the Italian Dolomites comes Italy’s newest and most elegant Prosecco, Altaneve. Originating in the town of Valdobbiadene in Treviso, Italy, an area known for producing the highest quality of sparkling wine for centuries, Altaneve is composed of 100% glera grapes that are hand-picked and hand-selected on the steep hillsides on which they exclusively grow. Altaneve, which literally translates to “high snow,” possesses a distinct fruity and floral bouquet with notes of peach, pear and honeysuckle. An extended secondary fermentation gives the wine its signature smooth and crisp finish.

Palette to Palate

By Rory Winston Think Chelsea;’ it’s more than likely you’ve already started imagining yourself strolling down a gallery-riddled boulevard with colorful personalities splashed on for good measure. If, however, you’re trying to grasp the history that went into making this area what it is today then there are certainly more revealing and impressionistic journeys to…

From Michelin to Michelin

ExtraFancy_FEB14

By Rory Winston

Roadside clam shacks crossed with culinary aspiration? You’ve seen the likes of the former in films celebrating the 50’s by the coast: Gas stations with Coca Cola signs dangling precariously in the wind, Ice cubes advertised in handwritten cutouts off some seaside interstate, a badly drawn lobster with the words Open till Sunset, and always the phrase Extra Fancy grotesquely stuck like a label on something as innocuous as canned soup.