City Grit is not a restaurant and not an underground supper club. So, what is it? And how do you find out what’s cooking? And most importantly, how do you join the party?
City Grit is the brainchild of Sarah Simmons, a North Carolina native, recently named one of America’s Greatest New Cooks by Food and Wine Magazine. She launched City Grit in 2011, in the heart of NoLita, NYC, as a culinary salon that brings both well known and lesser known chefs to the basement kitchen of an old brick schoolhouse to strut their stuff. Guests dine at tables on the first floor of the schoolhouse which serves as a showroom for handcrafted furniture by day and morphs into informal dining areas by night.
There’s something about ‘shrooms that speaks of Autumn to me. Perhaps it’s their meaty heft and deep, rich flavors. Yet somehow, I didn’t mind feasting on these when we ate them in Bend, Oregon this summer. These vegetarian, gluten-free mushroom pizzas are simple to whip up and would be a blast for teens to take charge of. Continue reading
Written and photographed by Marla Cohen
I work only doors away from Eataly, a slightly intimidating Italian food emporium that is a cross between an Old World food market and a three-ring circus. Whether you are seeking a sit-down lunch or hunting for an obscure ingredient, Eataly probably has what you’re looking for.
Not only can you find slivers of young pecorino cheese (yes, it’s under three months old), lobster mushrooms and dainty tiramisu snacklets that can fit in the palm of your hand, but you can also dine there — in a variety of styles. Eataly includes seven restaurants and one, Le Verdure, offers a menu solely comprising vegetarian and vegan offerings. Continue reading
On my first visit to The Cleveland we scored a table on their beautiful back patio. As the skies darkened over SOHO/NoLita we appreciated being snugly cocooned from the busy neighborhood.
Co-owners Paul Shaked and Hudson Solomon are in their mid-twenties and bring a youthful energy and a bit of Brooklyn vibe to their restaurant. Their chef, Tal Aboav, came from Balaboosta’s kitchen via Israel. His Mediterranean inspired ingredients and menu choices often point straight back to his roots.
While I was in Bend, Oregon a few weeks ago, Chef Bette Fraser of the Well Traveled Fork cooked up a couple of magnificent meals for us and our house guests. We had more than a few stipulations including gluten and dairy free, kosher, and vegetarian. No problem! We started with this impressive summer appetizer one night and I knew I had to share this recipe. Continue reading
Devil Lake (cause it’s cold as the devil)
While I was planning for a mid-summer break in Bend, Oregon I became jittery about the food scene there. Everyone I mentioned my trip to asked, “ Why not Portland? Isn’t that where the cool food scene is?”
I began to worry about finding innovative, vegetarian eats in this little sister of a city (80,000) in the high desert along the snow-capped Cascade mountains. But I was yearning for clear, dry days and cool nights so we set aside 10 days to explore the landscape, both natural and culinary. Continue reading
By Hannah Kaminsky
Not so far from the maddening crowds of Manhattan midtown, there sits an oasis of tranquility, hidden in plain sight. Prompted to remove your shoes before entering the dining room itself, this simple gesture simultaneously suggests that all other extraneous distractions be left at the door before proceeding. Adhering as closely to tradition as an entirely vegan Korean restaurant can, the experience of dining at Hangawi is almost as noteworthy as the food itself.
There were a lot of great comments and tons of enthusiasm expressed for luscious summer fruit in last week’s give-away! For those of you who took the time to comment here, I really appreciate it
Lois Held is the lucky winner and will receive her copy of PUT ‘EM UP! FRUIT this week.
Here’s my plug:
This book is a fantastic resource for learning how to can, preserve (simply by refrigerating) and celebrate by concocting fruit based recipes. This handy volume includes 80 inventive recipes for preserving 18 kinds of fruit.
Amazon sells it here. Happy Summer!
By Marla Cohen
The best way to enjoy lunch at Terri is to not have it there at all. On a nice day, this sandwich bar, which boasts only a handful of stools, is a great place to stop before staking out a cafe table on Fifth Avenue or in Madison Square Park. Continue reading
Contributed by Hannah Kaminsky
There’s something different about Kajitsu, and it’s not just the seasonal menu, refreshed every month to highlight fresh produce at its peak. The entire restaurant itself has picked up and moved uptown to a new space in Midtown, large enough to accommodate two separate dining rooms containing two very different food philosophies. Continue reading