April 19th, 2010
by jenny
This story originally appeared on Grub Street.
A new location of crêperie Le Gamin debuted for a “super soft opening” Saturday, according to a hand-lettered sign in the window. The dining room was ready, but not the kitchen. “We brought our food truck,” explained owner Cathy Palm. That’s just a temporary fix: The kitchen will be functional by Wednesday. The “full bistro menu,” with items like steak-frites and moules-frites, differs slightly from Le Gamin’s Prospect Heights location. Palm is pursuing a full liquor license, but it’s BYOB in the meantime. An employee and several former customers from Prospect Heights encouraged Palm to open in Greenpoint. “I guess there are a lot of bars but not that many eateries,” she said. “Greenpoint is really cool, and every cool neighborhood has nice cafés.”
Le Gamin, 108 Franklin St., nr. Noble St., Greenpoint, Brooklyn
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April 13th, 2010
by jenny
This story originally appeared on Tasting Table.
The city’s meat mania has spawned a carb-based cohort: The chewy pretzel. Ingredients, accompaniments and condiments vary, but there’s no contesting that the ballpark staple has moved into fancier digs.
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April 7th, 2010
by jenny
This story originally appeared in Time Out.
The drink offers a taste of the ocean in a glass.
We’re such purists about oysters that we typically consider them best enjoyed plain—maybe with a squeeze of lemon. However, we recently tried one cocktail that may be the mollusk’s natural mate. Oceana’s eponymous signature drink ($14) draws on the flavors of the sea, adding the zesty kick of citrus and heat that recalls condiments at the raw bar. The frothy mixture of fragrant shiso, tart lime and yuzu juices, piquant serrano pepper, Cointreau and egg white includes two wild-card elements: vodka infused with fjallagros (an Icelandic moss), which imparts a deep, woody flavor, and a seaweed garnish. All told, the drink is a hodgepodge of multicultural ingredients—much like Oceana’s food itself, which draws on traditions ranging from Greek to Thai. And, like oysters, the tipple’s best enjoyed icy cold. Oceana, McGraw-Hill Building, 1221 Sixth Ave at 49th St (212-759-5941).
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March 31st, 2010
by jenny
This story originally appeared on Grub Street.
Sant Ambroeus Italian restaurant in the West Village relaunched last night with a new design by Robert McKinley. The GoldBar decorator used striped fabric from Italian fashion house Etro for the dining area’s booths, which feature chairs upholstered in peacock-blue mohair, while banquettes are done in burnt-orange Italian leather. A large photograph of La Scala theater in Milan alludes to the restaurant’s roots — the original Sant Ambroeus opened there in 1936 — and a new Murano glass chandelier also references Italy.
Sant Ambroeus has an expanded wine list, and the restaurant’s new look calls attention to it with bottles displayed prominently by the entrance. Customers can order snacks from the bar menu as an aperitivo, while pastries are still available for sale during the day. The new menus, and more photos, are below.
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