At La Esquina (106 Kenmare St.) Rene Ortiz dishes out high-end Mexican cuisine to a hip clientele. Veal tongue tacos and fancy tequilas are some of the items you’ll find on the menu.—Sascha Brodsky
Fancy Food Comes To NYC
From July 8-10, the National Association of Specialty Foods hosts the annual “Summer Fancy Food Show” at the Javits Center, a showcase of all kinds of food processing and packaging machines, materials, systems and products under one roof. There will be more than 140,000 exhibitors representing about 72 countries, presenting more than 100,000 specialty foods to discover and sample.
By Hugh Spencer
Michael Psilakis does it again. In his third rebirth in four years, chef/co-owner Psilakis has once again raised the bar and exceeded expectations. Anthos, the reincarnation of Acqua Pazza – formerly owned by the brother of hospitality queen and Psilakis’ current host/partner Donatella Arpaia – has been transformed into a bastion of Greek culinary delights worthy of high praise.
A Unique View of A Unique Restaurant
By Sylvie Bigar
Glass is an integral part of New York City’s skyline. From the mirrored spires of the Time Warner building on Columbus Circle to the transparent walls of Richard Meier’s stark homes on Perry Street, the views streaming through have become as important to the living experience as the interior of the site. But for passionate epicureans, there is a secret glass shell with priceless views that can be yours for a few delicious hours.
Born in England and raised in Southern California, chef Gypsy Gifford may not be the most likely candidate to cook Asian cuisine at Rain, 100 W. 82nd St., but she is not new to the flavors and ingredients of the region. A graduate of the Culinary Institute of America, Gifford was Chef de Cuisine at Bao 111, where she expanded her knowledge and interest in Asian cuisine, specifically Vietnamese. However, it was during a recent “pilgrimage” to Thailand where Gifford cemented her love for Asian food. Traveling from region to region, Chef Gifford browsed open air markets and dined in homes and restaurants.
Ouest’s Tom Valenti
At Ouest (2315 Bwy.) Tom Valenti serves complex and hearty fare like foie gras agnolotti in an intimate atmosphere of leather booths with jazz playing in the background. Valenti first gained acclaim when he became the first executive chef at Alison on Dominick St. Valenti tells it why it’s better to skip the Twinkie and what he cooks for himself at home.—Sascha Brodsky
Entice your eyes and your taste buds at these posh restaurants conveniently located in or within steps of some of New York’s best museums.—Jessica Wang
Don’t hide in the shade. Take advantage of the warm sun and fresh air by dining outdoors for a change.—Jessica Wang
BBQ Block Party
Forget burgers and hotdogs and get ready, New Yorkers, for real barbeque. The fifth annual Big Apple Barbeque Block Party is happening June 9-10 to celebrate the best of American food and music. Indulge in the pit barbecue by munching on pork shoulders, ribs and beef brisket while enjoying live blues, jazz and bluegrass music. The block party was created by Danny Meyer and Kenny Callaghan, of Blue Smoke restaurant in Manhattan, to educate New Yorkers on the regional styles of styles of barbeque.
As head chef at Oceana (55 E. 54th St.), Ben Pollinger tries to create a menu of seafood specialties showcasing fresh, flavorful ingredients. Pollinger discovered his love of food while cooking part-time in his college dormitory while studying economics at Boston University. He attended the Culinary Institute of America and completed two externships in New York City under Jean-Jacques Rachou at La Côte Basque and Christian Delouvrier at Les Célébrités, before heading to Monte-Carlo to work as a stagier at Le Louis XV under Alain Ducasse.