Dr. Vino, one of our favorite wine blogs, drops the first images of the newly opened Terroir today. The wine bar owned by Marco Canora and Paul Grieco opened last night, and to judge by the pictures, it hit the ground running. As expected, the place reflects Grieco’s precarious sanity. Writes Dr. Vino: “The wine list is in a three-ring binder, which the designer described to me as being like the school notebook of ‘a 16 year-old boy’s whose obsession is not with cars or girls but obscure grape varieties,’ including one with Aglianico written on it multiple times.” Just wait til they look in the crawlspace!
Hipster wine bar, Terroir, now open! Wine by the glass starts at $2.75 [Dr. Vino]
Related: What You'll Eat and Drink at Terroir
Having pawed and pondered this week's Best of New York issue endlessly, we knew that the only way we could possibly make up our minds about it was to pester Adam Platt into giving us his thoughts on why he made his picks, who he had to leave out, and what his reasoning was. Since Platt is always readily available on IM, the following chat answered our questions and made our peace with his picks.
The first details on Charlie Trotter’s still-unnamed restaurant on Madison Square Park emerge: It will have 80 seats as well as a bar and lounge. [NYT]
Merkato 55 may be turning New Yorkers on to African cuisine, but there have been plenty of excellent, albeit under-the-radar, restaurants offering the continent’s cuisine for years. [TONY]
Related: Merkato 55’s Most Popular Dish: Doro WatThe Modern’s new wine director, Belinda Chang, is the kind of sommelier we want to be someday: “I’m definitely obsessed with magnums. They’re so fun to pour!” [NYS]
After reading Rob and Robin's opening this week, we can't wait to visit Terroir when it opens this weekend (or Monday, if there’s a last-minute construction problem). But what awaits us there? We reached out to the new wine bar’s guiding spirit, Paul Grieco, to see if he could get us a sneak preview of the menu, and possibly a hint of what he had in mind for his wine program. Grieco delivered both the latter in spades.
We had a good bit of sport over the astronomical prices paid this past summer for white truffles in New York restaurants. But what if their black cousins, long the déclassé branch of the family, became even more expensive? Or disappeared entirely? That wouldn’t be so funny. And it wouldn’t be good for the price of white truffles, which, like Beluga caviar and shark-fin soup, could become a purely plutocratic pleasure sooner than we expected. (Not that truffles are evil in the way of Beluga caviar and shark-fin soup; we’re just thinking of endangered luxury foods, you understand.) An article in USA Today suggests that the global warming is currently bringing the hammer down on black-truffle production and that (gasp) “France's black truffle will one day be just a memory.” It’s a similar story around the world, as fish stocks are depleted, ecosystems are knocked out of whack, and global demand for things like toro and truffles move beyond a small cluster of ascot-wearing bons vivants.
The city’s newest food-fusion trend is Latin American and Italian cuisines, says the Underground Gourmet in this week’s magazine. Miranda in Williamsburg and Matilda in the East Village are leading the charge, and Rob and Robin alternate between calling it “Mex-Italian” and “Tusc-Mex.” (Our pick: “Mexcellente.”) Outside of our regular reading route, Intel has a dishy item about David Bouley apparently, his Tribeca neighbors aren’t so thrilled about his proposed Brushstrokes restaurant. Back in the food section, it’s a difficult time of year for the Greenmarket, but that doesn’t deter Damon Wise at Craft for offering up this week’s “In Season” recipe: pan-roasted salsify. Gael Greene visits Smokin’ Q on the Upper East Side this week and enjoys the ribs and the thin-cut fries, though she could do without the owner’s jokes. Rob and Robin introduce us to three new restaurants this week, and we can’t wait to visit Terroir, the latest from Marco Canora and Paul Grieco. Also in “Openings”: an East Village coffee bar co-owned by Sasha Petraske and a new burger spot in the financial district. If a recession breeds good $4 burgers, it can’t be that bad. Finally, if you want to reduce bottled-water waste, we found four restaurants with a DIY approach to filtration and carbonation.
Each week, we'll be highlighting one of the great but obscure young chefs who are actually running one of the city's major restaurants. .
Name: Jordan Frosolone
Restaurant: HearthBackground: Forsolone, a native Chicagoan, put in time at Coco Pazzo, Blackbird, and Nomi, before hitting Italy for a year of heavy duty in Florence and Umbria. He then started in as a line cook for the famously demanding Marco Canora, at Hearth. When Canora went uptown to open Insieme, Forsolone was promoted to chef de cuisine and given the keys to Hearth.
Style: “I’m definitely in love with the greenmarket. Focused and balanced Italian and southern French.”
In the wonderful world of pasta, there is the fresh (usually made with eggs and rolled-out), and there is the dried (usually eggless and extruded). And then there is the unusual hybrid of sorts that Marco Canora has recently introduced on his Insieme menu. While surfing the Web, as all blog-obsessed chefs are wont to do, Canora discovered an old Venetian–style hand-cranked pasta extruder known as the Bigolaro, a.k.a. the Torchio, and if he had his doubts about its decidedly low-tech looks, the price, at $280, was right. The rustic gadget, which was patented in 1875, clamps on to any sturdy tabletop, and although it requires the strength of two Greco–Roman wrestlers to operate, the results are worth the effort.