WARNING: Butter NYC

If you've already done your research then I'm sure you've read the reviews, scanned the scathing remarks, and browsed the bold, highlighted, and emblazoned forewarnings; so let this be a RE-affirmation to you. I want to make sure that you never feel the need to step foot into BUTTER NYC. There are far better places in this Restaurant Capital where you can spend less than a requisite +$30 an entree and actually enjoy it.

Have you ever gone to a self proclaimed "swanky" restaurant and experienced a throbbing headache from the music, hunger pangs from lack of service, and shear perplexity about where you are... all at once? NEITHER HAVE I.. until BUTTER NYC. What a colossal disappoint this was. What an epic fail!  Alex Guarnaschelli, wherever you are, I understand that you are not the owner of this restaurant, but for your reputation's sake, for the sake of your career and your family, please bring your talents elsewhere. You do not deserve to go down with this dissolving pad of butter.

I'm not happy to be writing this warning, it actually saddens me, but it has to be done. From the minute we entered through it's long tubular entrance, until we finished our appetizers*, we were overwhelmed with disappointment.

For starters, when going to a restaurant with such an revered reputation, you would think they wouldn't need to post a Zagat placard on their hostess podium. This is something you'd expect at an Olive Garden, or Outback Steakhouse. We were kind of put off when we saw this laminated poster staring at us from the other side of the "cocktail lounge." The combination of seating people in the foyer and throwing a Zagat rating in customer's faces is purely tacky.

Immediately following the awkward walk down the entrance hallway laden in drunk clackers (watch The Devil Wears Prada for a definition) came a half hour wait. Under normal circumstances this wouldn't have been so irritating, but paired with the rest of the evening it is the icing on the cake....(con't)

Yogurt Herb Dip in a Bread Bowl

It's 7:00pm on Thursday night, you have 10 people coming over tomorrow evening for pre-dinner drinks, and you're chained to your desk until 6 o'clock. Your hair is begging for a wash, you have no IDEA what to wear, and you don't exactly have time to pull out your inner Martha Stewart. What is a girl to do?!

Fear not, I have the perfect solution for these types of situations. I actually learned this one from my mother who managed a hectic lifestyle of shopping, playing tennis, raising three children and entertaining on the weekends. It is a simple appetizer that is ridiculously easy to throw together, presents beautifully, and is sure to impress your guests. As an added benefit it pairs well with pretty much any type of booze;-)

This go to appetizer is simply a "Yogurt Herb Dip in a Bread Bowl". The dip is made with fresh ingredients, key to making the flavor pop, and it is deceivingly healthy, which makes you feel less guilty about indulging before you indulge. The bread bowl is rustic in appearance and makes an impressive display. It also makes the assembly and clean up extremely easy. As the host, you also have the advantage of coming home to left overs. The dip soaked interior bread bowl makes the perfect late night nosh.

Before I send you off to the recipe, I do want to share with you two VITAL tricks that really "kick it up a notch."

One: In the dip, I saute the hell out of an onion and puree it. This adds a unique smokey sweetness to offset the tang of the yogurt. 

Two: Rather than throwing out the guts of your bread ( yes, I'm a Jew. I hate wasting food) Cut it up into large croutons, toss the cubes in EVOO and salt, and toast them in the oven for about 25 minutes. These bring unbelievable texture to your bite and to the display.

Oh, and one more thing.... try to let it sit over night if you can. Similar to a blind date, give the ingredients time to mingle and get to know one another, the change in flavor is shocking. 

Have fun tonight and don't stress! Yogurt Herb Dip is here to save the day... er, night!

____ Recipe: Yogurt Herb Dip in a Bread Bowl ____

Sunday Night Dinner

What a beautiful "Spring" day in NYC it was! The brisk dry air and warm sun felt fantastic in comparison to the stale winter we had. I really feel as though the season has officially changed. Thanks Groundhog Chuck for seeing your shadow... I can't say the same for Phil though (brush up on those skills buddy).

With this fresh new season upon us, I decided to freshen up Sunday night dinner with something on the lighter side, a little fishy! Tonight I am cooking a Panko Crusted Cod. The crust, which is kept to just one side of the fillet, is seasoned with lemon zest a fresh marjoram. The combination of light white fish, crunch of panko, and zing from the zest and herb really wake up your palate. Furthermore, I first brushed the crusted side of the fish with a swipe of dijon. This little addition not only keeps the crust on the little stinker, but it adds one more healthy punch of flavor.

Keeping in mind that there is still a bit of a chill in the air, I paired our fish with a wintry side, so we have a bit of vivacity and a bit of comfort on our plate. My go to side this winter, not to mention Chris's favorite, is my Spaghetti Squash Marinara, tossed with roasted garlic, roasted tomato, and mushrooms. This side is clearly a guilt free alternative to spaghetti and is highly addictive.

Oops! Squash is done! Gotta fly, but try this recipe out! It's a great way to cook something delish, feel good about yourself, and shift into the new season :-)

____ Recipe: Panko Crusted Cod and Spaghetti Squash Marinara ____

Scarpetta

Scott Conant clearly knew what he was doing when he named his restaurant Scarpetta. Scarpetta by definition is part of the Italian phrase, "fare la scarpetta," which means to sop up the sauce from your plate with a piece of bread. While Scott does offer one of the best bread baskets in town (seriously Scott, stromboli bread? Eggplant caponata? You're killing me.), I really don't think the name is in homage to this. It could have something to do with the overall tone of the restaurant? Scarpetta in NYC is cavernous and sexy, opening up from a sleek narrow bar area to a large dimly lit dining room, which is capped with a beautiful glass ceiling that practically elevates your dining experience; but something tells me that's not it either. It definitely could be the fact that his menu is what you would expect of modern Italian cuisine, but then "unexpected and soulful" in flavor. Or that once you commence your meal here, you will find your unrelenting appetite attempt to savor every last drop, hence the name, "Scarpetta."

That most certainly could be it, however, I think this can be narrowed down even more, focusing our attention on one dish in particular, the Spaghetti. Yes, the ($24) Spaghetti. A dish as simple as pasta with tomato and basil sauce, but so complex and perfectly executed you feel almost ashamed at the fact that there is no way that you could ever achieve this at home. In any other Italian establishment of this stature, a waiter would think you naive and unrefined for placing such an order. However, when you request the Spaghetti at Scarpetta, the waiter practically bows down to you, walks away backward, and venerates your excellent taste....

Carolyn's Confections

Today I went to the 1st birthday party for my best friend's baby, Vinny. Baby Vinny is this adorable little Italian boy with smooth ivory skin, the plumpness of a Rubens figure, and a head of hair as fiery red as a Viking's. He looks strikingly like a little man, which made choosing the theme of his party a no-brainier: "Little Old Man." Everyone was adorned in play 'staches, bow ties, and glasses, fedoras were thrown from the head of one toddler to the next, and every table was decorated with candy and balloons. Pretzel cigars replaced popcorn at the bar, and a face painting clown worked arduously on glittered unicorn cheeks and Spiderman masks. 

Similar to a big Italian wedding, this was a big Italian birthday party. Pockets of family members crowded the banquet hall, and the back wall was cluttered with trays of antipasti, penne, meatballs, and lasagna (just to name a few). Bellies were full and the children were thoroughly entertained, what more could you ask for?

While the food, company, and entertainment were second to none, the real star of the show was our dear friend Carolyn's desserts. Carolyn, a professional art student and former designer, put her NYC career to the side in order to pursue her true passion, baking. Ever since she left her cubicle, Carolyn has been churning out bountiful amounts of cookies, cakes, cupcakes, and tarts. Her execution is flawless and her presentation is spot on. She has managed to take her background as an artist, and incorporate it with her gift for baking... this girl is definitely on to something....

Cranberry Fig Sauce

Cranberry sauce is a dish most commonly associated with Thanksgiving. Yes, cranberries were introduced to us by the Native Americans, and yes, it really does add flavor to an otherwise bland slab of turkey, but there is no reason that this tangy, sugary, and tart treat should only be enjoyed one day out of the year. If you are a 'sauce from the can' kind of person, then you really don't know what I'm talking about when I say this should become a staple in our everyday diets. There is nothing in your pantry like freshly cooked cranberry sauce that is layered with deep flavors and texture. When warm it is the perfect dressing to a scoop of vanilla ice cream, when cold it is divine mixed into your morning yogurt or spread on a piece of toast.

The foundation for my kind of cranberry sauce, soon to be your kind, is the use of fresh ingredients, and a combination of sweet, tart, and citrus. In order to build this, I choose to use fresh from the vine cranberries, an orange, and dried mission figs. All ingredients are tossed into a pot and reduced until a chunky and aromatic sauce forms with a deep crimson hue. As soon as you take that first bite, your mouth will be giddy over the layers of flavor and rolling textures, not to mention blushing from it's liaison with the cranberries.

This is the simplest sauce to make and will soon find a permanent spot in your refrigerator.

____ Recipe: Cranberry Fig Sauce ____

Sunday Night Dinner

One of the benefits of living in NYC is the proximity to scrumptious food. Within one square mile of my apartment there are three grocery stores, one of the most famous farmer's markets in the country, at least four of the top rated restaurants this city has to offer, and a multitude of establishments serving food from every culture in the world. Though this is certainly a perk that most New Yorkers take for granted, it is also something we frequently take advantage of ... sometimes, to our dis-avail, nearly ever night.

For this reason, I make an effort to cook a healthy and flavorful dinner every Sunday night. Not only is it an escape from the constant eating out/ordering in/taking out, but it's also a fantastically fun way to close out the weekend.

Come on lazy bones... put down those chop sticks, pull out your skillet and let's get cookin'!

____Recipe: Cider Braised Pork Chop with Roasted Butternut Squash Mash_____

Bar Veloce

Bar Veloce in the East Village is a swanky yet unpretentious wine bar for locals. I wouldn't necessarily make a trip to the EV for the sole purpose of visiting this spot, but if you're here and have an evening ahead of, or behind, you, it wouldn't hurt to drop by for a cocktail and a nosh.

The minimalistic, sexy ambiance has a chameleon effect and attracts a diverse audience. The white tiled walls, high wood tables, and steel detailing make you feel as if you're behind the scenes in the kitchen, yet the wall of staggering wine bottles and soft candle light remind you otherwise. On a winter night the bar is fully enclosed, providing a cozy escape from the biting cold, and in the summer the front glass wall opens up and introduces the bar to a burgeoning crowd of thirsty sidewalk dwellers.

Whether your in the neighborhood for a romantic date, or a local looking to fill the gap of a toned down evening, your time here can be fully customized to your needs. Land a table in the back to share plates and bottles with friends over inappropriate conversation, or steal some seats at the fully open bar and impress your date by quizzing the bartender on tannins and body.

The extensive wine and cocktail list has a range of prices and varietals accompanied by a small menu of shared Italian plates. The Barolo and Lambrusco, for instance, represent two vastly different wines but are satisfying in their own right. The Barolo is deep, full bodied and smooth, while the Lambrusco is sweet, with a bite of fizz and the zest of fruit. The mixed marinated olives and sliced prosciutto with fresh bread make the perfect pairing.

Bar Veloce is a local wine bar in the East Village that provides just that, a perfect pairing.