“It’s a man’s man’s man’s world,” James Brown once sang. Was it the official anthem of the restaurant world? Sometimes it seems like that, but this week’s issue has eight reasons to the contrary. The names of the first seven are April Bloomfield (The Spotted Pig), Rebecca Charles (Pearl Oyster Bar), Alex Guarnaschelli (Butter), Sara Jenkins (formerly of 50 Carmine), Anita Lo (Annisa), Jody Williams (Morandi), and Patricia Yeo (formerly of Monkey Bar and Sapa). All talked about a woman’s place in the kitchen in a special New York forum. The eighth reason? Alex Raij, whose new tapas restaurant, El Quinto Pino, gets three stars from the Underground Gourmet. All this, and a recipe for pan-roasted chicken (plus a video!), come at you in this week’s issue of New York.
A Woman’s Place?Small Is Beautiful In Season: Pasture Raised Chicken [NYM]
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There is no end to what you can shove between two slices of bread and call a sandwich, and that, of course, is the beauty of the thing. But is everything edible suitable sandwich material?
That was the point brought up for debate the other night at El Quinto Pino, the new taperia from the Tía Pol folks, where the UG tucked into a ficelle smeared with rich blobs of sea-urchin roe. Oddly, the sandwich in question was listed on the otherwise all-Spanish chalkboard menu as an “uni panini.” It came swaddled in a wax-paper jacket like a Danny Meyer Shackburger, still warm from a gentle turn in the sandwich press and smeared with butter flavored with a zingy Korean mustard oil. And although it was only about the size of a Tootsie Roll and the UG could have finished it off in a bite and a half, it was the kind of toothsome tidbit you want to savor slowly.
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Despaña, our favorite spot for a café bonbon (a thick, caramel-like coffee made with condensed milk) and an extravagant sandwich, has been missing one thing until recently — churros, the Spanish doughnuts that Madrileños eat at the bar while playing One-Armed Bandits. Maybe in response to our threats to picket the place unless they added churros to the takeout menu, they're now serving four of them swaddled in paper for $5, or two of them with chocolate a la taza (a small cup of thick hot chocolate) for $3.50. The pre-fried, frozen Casimiro churros are also available by the box ($15) should you want to bake them at home.
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