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Mayor Bloomberg welcomed hundreds of invited guests and JetBlue staff to the new Terminal 5 at JFK this afternoon, and our primary interest was to examine all these new restaurants and innovative dining options that make Terminal 5 the United States' most advanced airline terminal for dining:
We wanted to have a quick chat with the star chefs prior to the hundreds of people arriving for tastings, and we first caught up with Alexandra Raij of Piquillo; Lee Hanson of Brasserie La Vie; and Roberto Santibañez of Revolucion:
Prior to showing you photographs of these forthcoming restaurants, we want to underscore the properties are not yet completed. Thus, you will see additional tweaks and furnishings when the terminal opens in October. Now on to the food. Obviously you would expect a superior Spanish ham from Piquillo:
Chef Hanson of La Vie has a really attractive Brasserie:
Chef Santibañez of Revolucion had Mexican specialties prepared:
JetBlue fans already know Deep Blue Sushi from Terminal 6:
Also, don't miss the stylish trattoria target="_blank">Aeronuova from well-known Del Posto chef Mark Ladner:
We were impressed with the 51 tv screens and 48 beers on tap at New York Sports Grill:
At this point, we know you really want to see how the Re:Vive experience works—ordering food right at your gate. You'll find a number of terminals and pleasant countertops with seating for your delivery meal:
Sandwich, anyone? Are you additionally drooling over all those power outlets at your countertop?
Here's how it works—just touch what interests you:
Let's try the Artisanal Cheese Plate:
Seems we'll be getting gorgonzola, aged cheddar, Danish brie with spice nuts and grilled flat bread. Also the beer suggestion seems quite appropriate:
Though we would prefer a Sam Adams to the Heineken Light, and it's no problem to order it:
And it seems our order will be delivered in just 12 minutes:
Do we want to tip 15% for that delivery or 20%?
There's our total—and we'll just swipe our test credit card into the terminal:
The terminal offers other food options in smaller stores such as the Cibo Express:
Not to mention numerous shopping possibilities, including one of our favorites, Muji:
Finally the hundreds of eager guests and JetBlue employees were admitted:
So it was time for us to depart via antique TWA aircraft:
Just kidding—we wanted you to see the completely brand-new baggage claim prior to our departure:
We had a Leo DeCaprio moment on our way out, staring as we did at the old TWA Terminal:
Our thanks to OTG Management, JetBlue, Dan Klores Communications—and the all participating star chefs who await you in October.
All photographs copyright © NYC.com.
Tags:
aeronuova, alexandra raij, brasserie la vie, deep blue sushi, jetblue, lee hanson, mark ladner, mayor bloomberg, muji, new york sports grill, piquillo, revive, revolucion, roberto santibanez, terminal 5, twa
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Posted 20 days ago
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While attending the Vintner's Harvest last week, our colleague reminded us that "Absinthe make the heart grow fonder." Thus, we headed down to Doyers street this past weekend to investigate the why the lao wei are all aflutter over Chinatown's newest cocktail den, one that has created possibly the most buzz south of Canal Street since Cab Calloway's Smokey Joe took Minnie the Moocher down to "kick the gong" in Chinatown. Star chef Eric Ripert was walking out as we entered, and we joked about the economy, that we soon would all become sharecroppers on vegetable farms. But I digress.
In truth, Austrian-born Albert Trummer has hit all the right notes with his Apotheke, perhaps the natural evolution and vast improvement on the former Barmacy theme that proved so successful on East 14th Street. Think mad scientist meets mixologist meets opium dispensary, full of fancy laboratory gear to emphasize the medicinal qualities of Trummer's nine types of cocktails:
Health and Beauty
Stress Relievers
Pain Killers
Stimulants
Aphrodisiacs
Pharmaceuticals
Euphoric Enhancers
Therapeutic Treatments
House Remedies
With "over 250 house cocktails and 500 bottles of liquor from around the world," this is indeed impressive. Just bear in mind that unfortunately today's Absinthe likely won't make you insane, though perhaps the price of cocktails here might. Nevertheless, at roughly $15 each we find the cocktails a fair value as their ingredients are carefully sourced, and mixing the various decoctions and concotions is done with great art and skill.
Our favorite recipes are for the James Bond as well as a few we invented on the fly—we asked our mixologist to create one drink including three kinds of ginger, one drink using two kinds of anise and fennel, and another one we simply declared should be the "Chinatown Special". They were all superb. After enjoying about a dozen marvelous creations, we finally called it quits. Our advice: do not hesitate to simply declare what ingredients/flavors you might like in your drinks.
Before you become completely blotto, however, do ensure you stumble around Doyers Street, the crookedest street in Manhattan. Over one hundred years ago in 1907, the New York Times reported that "In all New York City, there is not a more disreputable street than Pell Street nor a more forbidding cow-path than Doyers Street." Together, these lanes were "cesspools of immorality vile enough to bring a curse upon the entire community."
Tags:
absinthe, albert trummer, apotheke, doyers st
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Posted 20 days ago
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The death of New York State wine legend Mark Miller last week at age 89 cast a shadow over the 19th Annual Vintners' Harvest New York City as well as yesterday's Edible Manhattan launch party featuring several Long Island vintners. Miller received the first winery license in this state, and the remarkable success of today's Finger Lakes, Hudson Valley and Long Island growers would not be possible without his decades-long perseverance.
Thus we greeted an old friend, Roman Roth, who had us sample some splendid wines from Wölffer of Long Island's North Fork as well as his private-label Grapes of Roth. Roth reminded us of his 91 and 92 scores awarded by Robert Parker for his 2001 and 2002 Grapes of Roth Merlot. We've been big fans of Wölffer for years, some of which you can pick up at Vintage New York in SoHo.
We took a detour from Long Island by way of Niigata, Japan, to sample some extraordinary sake selections from Ichishima Sake Brewery. Thanks to the tremendous efforts of devoted sake importer Michael John Simkin, we tasted the Ichishima Brewery's Daiginjo, Honjozo and Silk Deluxe Junmai. Mr. Simkin reminds us sake can be expertly paired with a number of types of cuisine, and his event at TriBeCa's Thalassa this past June, Sake meets the Mediterranean proved exactly that.
We returned from Japan by way of Sonoma, California's Dry Creek Valley. Stopping first to sample two splendid varietals from Michel Schlumberger, we first enjoyed a Cabernet Sauvignon blend aged 16 months in French oak, followed by a splendid Syrah. This Cab consists of 80% Cabernet Sauvignon, 10% Cabernet Franc, 4% Merlot, 5% Malbec, and 1% Carmenere. On to Napa, we enjoyed the Cloud View 2005 from Pritchard Hill, a blend of 58% Cabernet Sauvignon and 42% Merlot. This retails for around $65 in New York.
On to Europe, we focused on lesser-known German and Austrian wines, sampling a number of wines of which the Gesellmann 2006 Blaufränkisch with its marked bouquet and intense flavor stood out the most. A crisp Riesling we tasted from Kespelher Wine Shippers stood out, but the true gem was the 2007 Kreuznacher Kronenberg Riesling Auslese from Nahe, imported by Boston Wine Co Ltd.
Our journey continued to the Caribbean. If what you typically drink for rum emanates from the island of Puerto Rico, nudge your mental map south-southeast to the one of the tinier islands in the Caribbean, the island of Martinique, and taste fermented sugarcane like you've never had before, Rhum J.M. This marvelous brand of rum is made from sugarcane stalks grown on 28-degree vertical slopes in rich volcanic soil at the foot of Mount Pelée in the northern part of this sunny French territorial island. Harvested by hand the sugarcane grown here is transported down the mountain and distilled at the smallest estate property on Martinique. Rhum J.M. comes in four distinct colors and flavors, the clear white being the strongest with 50% alcohol and a fresh sweet tropical fruit aroma. It is so smooth, there's really no need to mix it at all. You can pour it over a couple ice cubes and sip it like it's fine scotch. The gold version is aged for a minimum of twelve months in small Limousine barrels and bears hints of chocolate and Martinique spices on the palate. Next in line is a J.M. blend of four and five year-old rums that have a coppery amber color with a dashes of cinnamon, nutmeg, and caramel, and an intense creamy finish. Last but not least is the company's cask strength rum, which has darker amber color, a rich, nutty, creamy taste with a velvety long, lingering finish. We also sampled Plantation Rum from the house of Cognac Ferrand, which features a number of barrel-aged rums including the Guyana 1990, Venezuela 1992, Trinidad 1993 and Barbados 1993.
Heading back to California, with a slightly thickened tongue, we caught up with Absinthe. The obvious turn of phrase for this banished spirit by Hangar One in northern California might be "Absinthe make the heart grow fonder." Indeed, the terrible beauty is back, but this time she's no illegal immigrant, but a fully government-approved brand that is now distilled and available in the US market due to a relaxation of the US ban at the end of 2007 by the Alcohol and Tobacco Tax and Trade Bureau (TTB). In order to pass TTB testing, the Hangar One rep explained, a product must be measured to have less than 10 parts per milliliter of thujone, the active ingredient long believed to have been the reason for absinthe's purported hallucinogenic effects. While you might try any number of Absinthe concoctions at the recently-opened Apotheke on Doyers Street, we for now might stick to Hangar One's brilliantly-distilled vodkas, the brainchild of Jorg Rupf, which contain fascinating botanicals ranging from citron Buddha's Hand to Kaffir Lime. Also from the Bay Area, we sampled the marvelous Junipero Gin from Anchor Distilling, better known for its top-notch Anchor beers. It seemed quite fitting we jumped around from place to place and from wine to spirits; we hope Mark Miller would have approved.
Tags:
anchor distilling, Cloud View 2005, edible manhattan, Gesellmann, Hangar One, hudson valley, Ichishima Sake Brewery, long island, mark miller, Michel Schlumberger, Plantation Rum, rhum jm, roman roth, vintage new york, wolffer
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Posted 24 days ago
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We greeted the long-awaited release of the first issue of Edible Manhattan with great joy, for this handsome magazine reveals many of the food world's best-kept secrets: who grows great local produce, where to find top-quality ingredients, how to source terrific foods, and what trends are up-and-coming. Given that this publication springs in part from some of the great minds at the French Culinary Institute, we were naturally curious to see what sort of topics would be covered in the premiere issue:
Real Wasabi
Heirloom Tomatoes
Breakfast Sandwiches and Sticky Buns
Kitchen Arts & Letters
The Pickle Festival
In the Kitchen with Isaac Mizrahi
Little Giant
Wölffer Estate Wines
Mark Isreal's Doughnut Plant
Plus a dozen other terrific stories, including a lengthy article on New York City's superior tap water and solid information about New York State wines, can be found in this issue. With a cover price of $7.00 and a subscription price of just $35 annually, Edible Manhattan clearly captures the growing trend for local ingredients, growers, and the businesses that celebrate New York's astounding food culture.
Tags:
doughnut plant, edible manhattan, french culinary institute, isaac mizrahi, little giant
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Posted 27 days ago
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The fifth annual Sagra del Maiale, an outdoor Pig roast and festival, will be held at Il Buco on Monday, September 22. Commemorating the Fall equinox, this festive celebration take places on Bond Street outside Il Buco from 1 to 6 pm. At six o'clock, the festival moves inside, and will continue until midnight. Il Buco will be taking reservations after 8:30pm for the dinner portion of the event. Executive Chef Ignacio Mattos will offer all items from the daytime pig roast, along with a special à la carte menu. It is worth reminding readers that the sight of a whole roast pig in NoHo is most unusual. The event's casual and festive setting has a terrific neighborhood spirit, where neighbors and strangers commingle together, and eat, drink and enjoy the outdoors—as they would in Italy. Many of Il Buco's local farm producers will be at the event.
Now, about that pig: the chef will roast a 200-pound Ossabaw infernillo-style (literally: "little hell"), meaning slow roasting between two large iron griddles with an intense wood fire above and below. This method ensures moist, succulent pork. While most of Il Buco's products are local, the Ossabaw swine is a direct descendent of the Pata Negra (black-footed pig) beloved for its flavorful meat. This particular Ossabaw hails from the open woods of North Carolina, where it feeds on acorns and peanuts, both extremely high in oleic acid, those same fats that make olive oil so healthy.
The afternoon menu is as follows:
• Whole Infernillo Slow-Roasted North Carolina Farmers Cross-Ossabaw Heritage Pig
• Flying Pigs Farm Porchetta Panini on Ciabatta with Blueberry Balsamic Mostarda
• House-made Flying Pigs Farm Pig, Apple and Peperoncino Sausage
• Farmer's Market Panzanella
• Julie's Wild Arugula with Lemon, Red Onion and Pecorino
• Apple Ricotta Fritters with Saba
• House-made Lemonade and Iced Tea
• Tickets will be available on-site for $20 per plate including house-made Lemonade and Iced Tea.
• Alcoholic beverages including wines, Prosecco, Lambrusco, and Wolffer Estates Apple Wine at $10 per glass, and beer for $6.
Select menu items (in addition to the above) from 6pm to midnight:
• House-made imported olives marinated in wild fennel flowers and fresh rosemary
• Salumi, jamon Serrano, house-made coppa and lardo
• Assorted Cheeses
• Polenta with roasted squash, mascarpone, marjoram and parmesan
• Pasta con salsa de noci (walnut pesto)
• Panna cotta
• Seasonal Fruit Tart
• Menu pricing will be a la carte
Tags:
bond street, Ignacio Mattos, il buco, Ossabaw, sagra del maiale
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Posted 30 days ago
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