The Gates, a sneak peak

~My crystal ball says: The Gates will soon be the cocktail & small plates destination in Manhattan~

I just returned home from a private tasting at The Gates, a night time hot spot that recently opened its fabulous gold-coated-wrought-iron namesake to the public. The stunning decor blends rich, historic art deco detail with modern aesthetics and amenities. And let me tell you something, both food and drink are outstanding. Think along the lines of: Lobster Thermidor Grilled Cheese Sandwiches; Truffled Wild Mushroom & Drunken Goat Cheese Pizza; and a cocktail menu featuring handcrafted apertifs made with the finest organic fruits and juices.

Stay tuned: A full review and snapshots to follow shortly...

This just in...! Snow-cone sighting!

Num Pang Sandwich Shop is celebrating the steamy weather with frozen treats (snow cones!) in two unique flavors: Lime-Lemongrass topped with Lychee, and Pineapple-Ginger topped with Toasted Coconut. At $3.50 each (and many calories less than an ice cream cone), this is truly one sweet treat!

Num Pang Sandwich Shop (21 East 12th Street, New York, NY 10003 | 212.255.3271)

A summer picnic courtesy of Artisanal Fromagerie & Bistro

Artisanal Fromagerie & Bistro has launched picnic baskets for summer; perfect for Shakespeare in the Park , boating on the Hudson, a weekend in the Hamptons, etc.

In honor of Bastille Day, the "Bastille Basket" they've created includes a selection of French cheese, Saucisson sec (dry pork sausage), cornichons (crisp, tart pickles made from tiny gherkin cucumbers), Les “Folies du Fromages” Fruit Spreads, and Madeleines.

Bastille Basket starting at $115.
Other Picnic baskets made to order starting at $75 & up

Selections and items may change depending on availability; Orders to be picked up or delivered, call: 212.532.4033 (24-hour advance notice preferred but not required)

Camembert: Artisanal Select American Camembert hails from a French cheese maker based in Michigan and is as good as any Camembert available in the United States, imported or domestic. Over the past few years, an overwhelming demand and increasingly-industrial production has caused the quality of even French Camemberts available in France to decline. This artisanally-produced American Camembert is just as soft as a Camembert should be and has a mild, clean, and well-balanced flavor with just a little bit of the "heat" remaining. Pair this cheese with Cider or Chardonnay.

Selles-sur-Cher: The quintessential AOC-protected goat's milk cheese, hails from the goat fields around the Loire River in central France. The light dusting of ash on these small discs attracts beneficial mold, protecting the subtle, gentle interior of the cheese. The taste? Mild, milky and creamy with hints of citrus. Crisp, dry Sancerres pair perfectly with Selles-sur-Cher. Each piece weighs approximately 8 ounces.

Ossau Iraty Pardou Arriou: A classic sheep's milk cheese made in the French Pyrenées in two neighboring provinces: the Ossau Valley in the Bearn and the wooded hills of Iraty in the French Basque country. Ossau Iraty is made with the milk of the Manech and Basco-Bearnaise ewes. While it complies with strict Appelation d'Origine Controlée (AOC) regulations, the shape of each wheel can vary from region to region. Ossau is aged for a minimum of ninety days until its paste has turned a luscious ivory, its fragrance is reminiscent of toasted hazelnuts, and its taste encapsulates the sweet, buttery flavors that a great sheep's milk cheese can deliver. Pair this cheese with silky Margaux.

Fourme d'Ambert is a rich and creamy cow's milk blue from the Auvergne region of France. It has a thin, yellowish rind mottled with sandy molds. Its interior is bone white with distinctive bluing. Although its scent is very earthy, Fourme d'Ambert has a creamy and mild flavor with a slightly nutty finish. The paste is both soft and smooth. Try this cheese with sweet Sauternes as a dessert course or as a light meal accompanying a salad and slice of crusty bread.

Pâté de Campagne, or country terrine, is a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses only a small amount of liver—liver is a seasoning device here rather than the dominant flavor. Also unlike the pâté grandmère, some internal garnish, such as fresh herbs and chunks of smoked ham or duck confit, go a long way.

Balthazaar Bakery 8oz Baguette

Saucisson sec (dry pork sausage)

Jar of Cornichons: French for "gherkin," cornichons are crisp, tart pickles made from tiny gherkin cucumbers.

Jar of Les “Folies du Fromages” Fruit Spreads

Madeleines

What's the big deal?

While walking home (via 6^th Avenue) from dinner at Matsugen on Thursday evening, I noticed a gargantuan crowd as I approached Houston Street. “What the hell is going on? Pre-concert ticket sale? Is Madonna or Britney coming to town?” I wondered as I got closer to the excitement. Then it hit me: I was at the corner of Trendy and Da Silvano/Bar Pitti.

Bah! “Are these fools insane?” I asked myself. “Why in the world would anyone wait around like this for a table?” As a Da Silvano/Bar Pitti virgin myself, I’ve always written these restaurants off to be over hyped/trendy with presumably crappy food. Am I wrong? Is one or the other (or both) worth trying?

Brunch at Mesa Grill, 6/20/09

To see more pictures from this meal, click *here*

~Cuisine: Southwestern
~Scene: Casual, theatrical, touristy
~Occasion: 1x1/good for groups, great for brunch
~Must try: I enjoyed the Blue Corn Buttermilk Waffle (sans vanilla creme fraiche; I subbed maple syrup for blackberry bourbon syrup)
~Price: Blue Corn Buttermilk Waffle, $13
~Reservations: Via phone or opentable.com
~Phone: (212) 807-7400
~Website: http://www.mesagrill.com
~Location: 102 5th Ave., (Btwn 15th & 16th St)

Nearly the entire month of June has been cloudy, dark and wet. The gloomy forecast certainly has had a negative effect on both my mood and my diet. Perhaps it was the fact that instead of being able to enjoy the warm weather outdoors; I chose to watch the rain fall from my window while I downing pints of Haagen Dazs and other crap that makes one look less-than-stellar in a bathing suit. Thank goodness Teddi suggested that we get together for Saturday brunch, because it had honestly felt like an eternity since I’d stepped out of my apartment during the day (except to go to work, of course). “So after my trip to Vegas, I’m just dying to try the Mesa Grill in NYC! I think Bobby Flay is the man! Whatta you say?” Teddi sent via text. “Sure Teds, sounds like a plan.” I typed back.

Unbeknownst to me, Mesa Grill technically didn’t open for brunch until 11:30am. Having arrived fifteen minutes early, the staff was kind enough to allow eager patrons to wait for their 11:30am reservations indoors and/or at the bar. I chose the latter and decided that a glass of bubbly prosecco would surely help pass the time.

Having a moment to peruse, I noted that the restaurant’s space was large, open and industrial loft-like. While these are positive traits for the typical closet-sized spaces of Manhattan, I found the mustard-yellow color scheme to be unattractive and slightly dated.

Teddi arrived promptly at 11:30 and we were seated immediately. Prior to placing our brunch orders, we received a gorgeous bread basket filled with freshly-baked goodies including: Cherry coffee cake, blue corn muffins dotted with yellow and red peppers, jalapeno/cheddar biscuits and fruit muffins. Accompanying the treats was a small dish of red jalapeno jelly. The only addition that would have made this tantalizing assortment better would have been a side of butter.

I was quite impressed with Mesa Grill’s brunch menu and had a difficult time narrowing down what I was going to order. In the end, I chose the Blue Corn Buttermilk Waffle and Teddi went with the same egg dish that had captured her heart (and stomach) in Vegas.

Taking up nearly the entire circumference of my entree plate was the indigo-colored Belgian-style waffle I ordered. I poured nearly all of the warm maple syrup over my breakfast and took my first bite. Crisp and buttery on the outside and delicate and warm on the inside, my waffle didn’t taste that much different than your average buttermilk version, with the exception of the subtle gritty texture of the blue cornmeal. I found the unique and creative use of this ingredient to be a welcome addition to what is typically a rather plain breakfast dish.

If it weren’t for Teddi’s suggestion, I honestly would have never thought to go to Mesa Grill for brunch, or any other meal for that matter. I guess I wasn’t sure what to expect regarding the food, but I must say that I walked away from the restaurant a very happy, and full, customer. I look forward to returning to brunch at Mesa Grill in the future.