Where will Fashion Week's most famous be photographed with drink in hand, and what should you expect on the menu at Sean MacPherson's new resto, Dirty French? That and more in this month's dining news....
McNally's Latest: Cherche Midi
Cherche Midi's Hamachi Crudo.
You can finally stop mourning Pulino's. Cherche Midi, a Keith McNally French-style bistro, has opened in its old space with a menu of brasserie favorites, like frogs legs with green-garlic velouté, steak tartare, and pot de fromage. But McNally can always be counted on to give a new spin to the tried-and-true. Chefs Shane McBride and Daniel Parilla have included such items as Hamachi Crudo, and mussels in basil broth with broccolini and lemon conft.
Don't overlook American favorites on the menu-word on the street is that the prime rib burger rivals the one at Minetta Tavern. And, like every McNally restaurant, the atmosphere is laidback but stylish, and the music is kept low enough to allow for easy conversation. You'll want to linger over that café noisette for hours. 282 Bowery, 212-226-3055
Sips and Snaps for Fashion Week Heavy Hitters at Leonora
During Fashion Week, Manhattan's glitterati aren't content to see and be seen; they demand to be photographed, too. So we're expecting tout le monde to flock to Leonora, shutterbug Patrick McMullan's newest outpost in the heart of Chelsea. The semiprivate lounge will be offering a signature cocktail called The Leonora, a mix of vodka, Aperol, honey syrup, and grapefruit juice topped with a prosecco float. For décor, the exposed brick walls will be covered with snaps from McMullan. Get there quickly, and maybe you'll be featured in some. 525 W. 29th St., 212-594-6000
French Twists: Sean MacPherson's Dirty French at the Ludlow Hotel
FROM LEFT: Mario Carbone, Jeff Zalaznick, and Rich Torrisi partner with Sean MacPherson at the Ludlow.
We're already huge Margaux fans, so we're excited to see hotelier Sean MacPherson's latest venture, Dirty French, debuting in his recently opened Ludlow hotel. For this restaurant, MacPherson teamed up with Rich Torrisi, Mario Carbone, and Jeff Zalaznick, the brains behind such culinary hot spots as Carbone, Parm, and ZZ's Clam Bar.
With Dirty French, Torrisi and Carbone are moving away from their praised Italian-American style of cooking to create what The New York Times calls a 'roughed-up Gallic bistro.' The menu, according to Torrisi, is inspired by his training in classical French cooking. We're not quite sure what 'roughed-up French' means (the treatment of François Hollande's love affairs in Le Monde?), but we certainly like the sound of the dishes: roast chicken served with a side of crepes, and carpaccio with apricots and goat cheese. Sounds like they're trying to put anything you've tasted in Provence to shame.
Before heading to Dirty French, stop by the Lobby Bar, also under the direction of Torrisi, Carbone, and Zalaznick, for some intriguing cocktail combos, like the Ludlow Gimlet, made with gin and Crème d'Abricot liqueur, and the Grand Prix, a blend of Japanese whiskey and coconut vermouth. 180 Ludlow St., 212-432-1818
Sarah Simmons to Open Birds & Bubbles
Those who love City Grit Chef Sarah Simmons's inventive take on country cuisine can rejoice-she's opening a stand-alone restaurant called Birds & Bubbles, offering 'elevated Southern dishes' with a focus on fried chicken and champagne-two of our favorite things. They also promise to have 'an amazing list of wines, craft beers, and cocktails coming from the bar,' for the non-bubbly crowd. Expect grits, collard greens, and other Southern specialties whipped up with Simmons's usual fair. 100 Forsyth St
PHOTOGRAPHY BY DYLAN + JENI
Tidak ada komentar:
Posting Komentar