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By Bao Ong | February 17, 2016 | Food & Drink
How is Baccarat Hotel & Residences putting its stamp on afternoon tea, and what types of vegan pizza will 00+Co serve? That and more in this week's dining news....
Fans of the opulent Baccarat Hotel & Residences New York shouldn’t expect anything less from its newly-launched afternoon tea service. In the hotel’s crystal-filled Grand Salon, guests are invited to order Mariage Frères tea, including a custom blend (Mélange Rouge) that’s only available here. The Prince of Wales menu includes savory delicacies like deviled quail egg with sturgeon caviar and pickled onion on brioche. And on the King Louis XV menu—which is inspired by the brand’s history—there are a number of items including red velvet macarons and rose-scented Madeleines. Afternoon tea is served 1:30-3:30 p.m., Wednesday through Sunday. 28 W. 53rd St., 212-790-8867
Chef Eduard Frauneder showcased an upscale, elegant take on Austrian fare at the award-winning Seasonal and a more approachable, casual approach downtown at Edi & the Wolf. He’s now opened Freud, which appears to strike a middle ground with a Viennese-brasserie feel. The menu includes market-driven items such as crushed beets and favorites like an onion tarte with braised cipollini, gruyere cheese, and onion gravy. The cocktail program comes from the team behind Frauneder’s bar The Third Man and also includes a wide range of wine and beer. 506 La Guardia Pl., 212-777-0327
Breads Bakery’s stellar pastries (the babka!) and breads are now available at its Lincoln Center location. In addition to the signature artisanal and small-batch baked items, guests can enjoy a rendition of the Concord Cake, which gained popularity on the UWS from the neighborhood’s beloved Soutine Bakery. 1890 Broadway
New York’s love affair with vegan food keeps growing. Chef Matthew Kenney opened 00+Co (“00” stands for a quality flour the kitchen uses) in the East Village with a focus on plant-based pizza. Expect pies topped with vegetables, nut-based cheeses, and pesto—all cooked in a wood-burning oven. Small plates on the menu like crostini with roasted delicate squash and crimini crudo are also great to share. 65 Second Ave., 212-777-1608
You don’t have to leave New York for a taste of Monaco during the Flavors of Monaco event, running through February 20 at Circo (120 W. 55th St.) and Le Cirque (151 E. 58th St.). Sirio Maccioni’s restaurants have partnered with luxury hospitality group Monte-Carlo SBM to have chef Paolo Sari of the Monte-Carlo Beach Hotel cook up special lunch and dinner menus. Sari’s organic-focused cooking, which has earned him Michelin stars at his restaurant, Elsa, will include dishes like red mullet fish roasted Riviera-style and a signature soufflé. There’s also a dinner-and-ballet package available February 18-20 ($145 per person), which includes a three-course dinner at Circo, champagne, and seats for a performance of Cinderella by Les Ballets de Monte-Carlo at the New York City Center.
Chef David Waltuck and co-owner George Stinson will soon close élan. But before the restaurant serves its last meal, diners can enjoy a special prix-fixe menu ($40) through the end of the month. The three-course dinner will call on market-fresh ingredients and include a complimentary glass of sparkling wine. Reservations are recommended. 43 E. 20th St., 646-682-7105
A new brunch menu debuted at Measure Lounge in the Langham Place hotel with plenty of seasonal cocktails to pair with executive chef David Vandenabeele’s food. On weekends (Saturdays 11 a.m.-4 p.m., Sundays noon-4 p.m.), you’ll be able to order cocktails served from bottles or even carafes of rosé sangria with your croque madames and Belgian waffles. 400 Fifth Ave., 212-613-8736
Chef David Santos is partnering with Noreetuh (128 First Ave.) for a hot chicken pop-up in the East Village on February 22. There will be seatings every 30 minutes between 6 and 9 p.m. as guests await orders of Nashville-style hot chicken—whole chickens served with sides perfect for sharing. Tickets ($55) are available on eventbrite.com.
April 25, 2017