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The one and only Alphonso mango.Photo: Melissa Hom
Update: Due to logistical problems, the arrival of the mangoes has been delayed a few days. None of the Food Emporiums have them in yet; the restaurants have them in limited numbers. We're told that they are expected soon, but please call ahead to be sure they've gotten in. Grub Street regrets any inconvenience or disappointment.
Can Floyd Cardoz follow in Terrance Brennan's footsteps.
East Village: All falafel at Chickpea is now baked, not fried. Is this the first move toward franchise status? [Eater]
Financial District: Celebrate Bastille Day this Saturday at the Les Halles Waiter’s Race on John Street at 2 p.m. [Les Halles]
Flatiron: Madison Square Park Conservancy hosts its other annual food extravaganza next Tuesday with bites from the nabe’s chefs including Seamus Mullen, Patricia Yeo, Daniel Humm, and Floyd Cardoz, plus Brooklyn Brewery suds, wine and Champagne. [Madison Square Park]
Flushing: The celebrated Chinese “food court” at J&L Mall, has been closed, and Con Ed, not the Department of Health, is the culprit. [Eat for Victory/VV]
Park Slope: Newly opened American restaurant Sidecar is BYO for now. [NYS]
Prospect Heights: Seasoning does not a good cheesesteak make; High Stakes on Flatbush would do better to call its signature item a sandwich. [Daily Heights]
Upper East Side: Stefani Jackenthal hosts a tasting of Pinot varieties at the 92nd Street Y tonight from 6:30 to 8:30 p.m. [92nd Street Y]
Upper West Side: Lincoln Center’s Summer Benefit starts at 6:30 p.m. tonight, but by 9 p.m. you can start sampling from restaurants including Anthos, Chanterelle, and Yolato at Damrosch Park. [NYS]
Want to bite this? You better talk to Floyd Cardoz.Photo: Melissa Hom
"The butcher at Daniel is from Mexico; at least once a week he cooks a Mexican specialty for staff lunch."Photo: Melissa Hom
Tabla chef Floyd Cardoz is giving a demo tomorrow morning that celebrates his Grub Street-approved cookbook, One Spice, Two Spice. Cardoz’s Indian-American fusion makes him unique among cookbook authors; those in attendance will get to try to two of his savory dishes and one of his Indian desserts. — Alexandra Vallis
Cooking Class, “One Spice, Two Spice,” $135
Sat., Jan. 13, 10 a.m.–noon
Tabla, 11 Madison Ave., at 25th St.; 212-889-0667
A friend of Porchetta chef Jason Neroni has alerted us to the fact that, despite having taken over for Wylie Dufresne at 71 Clinton Fresh Foods before starting his new gig, Neroni does not consider Dufresne his mentor. "Because Wylie made such a name for 71 Clinton Fresh Food, I think people tend to compare our styles a lot," Neroni tells us. "But Smith Street isn't the Lower East Side, and I'm in this business to do what I love, and to be myself." The chef credits Alice Waters and Dan Hill for teaching him about ingredients, Floyd Cardoz for teaching him about "multidimensionality," and Alain Ducasse for teaching him to "slow down, combine all the elements, and create a cuisine that I could, for the first time, truly consider to be mine."
A Restaurant Revolution on Smith Street? [Grub Street]
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