Why do we go to NY over and over? The shopping, the restaurants, a great show or tour of another exhibition at one of the many museums.
Joanne Weir asked me to join her for a couple of days to attend a conference about food, new cookbooks, and how the public communicates about food in 2018 and beyond. Understanding the internet and understanding what is next in food trends. The past 10 years has changed where a person cooking finds their recipes. Do they watch a video on how to chop an onion? Pull up an Instagram post on how a dish in the hot new restaurant looks or go to a recipe site to fine 15 versions on how to make Mac and cheese? We know that people are still buying cookbooks, reading publications either on line or hard copy and sharing their new discovery of the best way to roll out pie dough.
Along with the many hours of all the information we were taking in, we also had to sneak away to share a special meal. We arrive a day early so we could explore some of our old haunts. We checked into the Midtown Hilton, since that was where the IACP conference was being held. Dropped our bags and headed out to a new Spanish restaurant, TOMINO TABERNA, 192 Grand Street. Tomino is only a few months old and making a name for its self. They offer small plates of perfect Spanish tapas. We loved the little sausages served on a skewer in a cast iron pan that is flaming as it is placed in front of you. The service is excellent and the owner, Phil, was on hand to make sure everything was to our liking.
The next morning was our free time to head out and start exploring. We headed to Chelsea Market, this is a must for any foodie. We first stopped at DIZEN GOFF, the best hummus you will ever eat. Served with fresh out of the oven pita and a selection of sides, we chose the pickled beets and harissa carrots. Go early because it gets busy and there are only a few stools to sit on. Then we began wandering through the market, next stop LOBSTER PLACE, as you enter you see one of the largest selections of fresh shucked oysters in front of you. Choose one or ten set in front of you to savor with just the correct topping or just a squeeze of lemon. Toward the back they are serving whole steamed lobsters and a huge array of fresh fish of every kind to take home. You can find any type of food from around the world here so plan to just wander and sample to your hearts content.
Since we were in the area it was a short walk to Soho and a little shopping. We went to one of Joanne’s favorite shops, MORGANE LeFAY, they have beautiful selection of simple dresses and jackets that will please everyone, 464 Broome Street. Time for a glass of wine and light snack before we return for the first event at the conference.
Great stop in Soho is always THE MERCER KITCHEN, 99 Prince Street. The main floor as you enter has a coffee shop busy with late afternoon tea, wine and small desserts. We headed downstairs where it is cozy on a rainy afternoon, sharing a glass of wine and small veggie plate was the perfect way to finish our afternoon adventure.
We spent the next couple of days learning how to create a better video blog, write and photo graph a winning cookbook or bone a duck. The next food trends and where prepackaged food and meals are going. One afternoon Joanne and I did sneak out for a perfect bowl of noodles at KUNGFU KITCHEN in Time Square, 610 8th ave. They also have one in HELL’s Kitchen, 811 8th Ave. This was a great find for one of the best bowls you can have. I had the spicy beef with hand shaved noodles and Joanne had the veggie hot pot with chicken. They also had a nice selection of dumplings and bows, make time to go.
Later that night we went a couple of blocks away to MOMO FUKU, 15 West 56th Street. You will go down the steps to the simple dining room with bare tables and a simple menu. We shared several small plates and enjoyed the clean flavors of things like razor clam ceviche, broccoli salad with a miso mayo dressing and spicy fried chicken. They have a nice selection of wines by the glass to pair with the spicy food.
We stayed an extra day after the conference to explore the shops on Madison and see what the new year has to offer in clothes and food. Look for everyone wearing crazy tennis shoes, and simple casual shoes with white soles, of course there are all those very high sexy high heel shoes for over $800, in every store.
We share a lovely lunch with friends at NELLO, 696 Madison, 212-980-9099. This beautiful restaurant adorned with branches of the first spring flowers was a lovely way to relax and dine instead of eat. I enjoyed the shaved baby artichoke salad with just the right amount of lemon dressing and slivers of Parmesan cheese. The pasta dish with fresh shaved black truffles looked and smelled like Italy. We had amazing white burgundy to top off the experience and left the restaurant thinking we needed a nap.
The last night in NY was a true contrast to our lunch. We invited a couple of true foodies to join us for dinner at ESTELA, 47 E. Houston Street. Estella is a very small restaurant up a short flight of steps. When you enter you will be greeted by loud excited chatter in a room holding about 50 guests. The long bar runs half the length of the restaurant with little room to move past all the happy customers crowded onto the bar stools. We were seated at a small table and given the one sheet of interesting dishes to choose what we wanted to share for dinner. We had a hard time eliminating any of them so with a consensus and the help of our attentive server we settled on 7 dishes each one better than the next. The textures, seasonings, flavors and combinations of each was perfect. We loved the azzoz negro, the fluke ceviche, endive salad with anchovy dressing and topping of toasted walnuts, toasted bread crumbs and small bits of cheese, the lamb ribs fell of the one and the simple crunch on the top was delicious.
Always fun to spend a few days in any major city around the world with friends that love food and the adventure of discovery. Pick a new city and just go for 3 or 4 days it really makes you want to go home and try your hand at cooking something new.