Nobody likes to cook a giant Easter meal, so head out on the town and have one of New York City's amazing chefs whip you and your family up something divine. We've got the best Easter specials and meals below for you to choose from. Happy Holidays!
On Easter Sunday, Marco Polo Ristorante will feature a prix fixe menu comprised of traditional Italian dishes and contemporary interpretations. Standouts from the menu include Tortellini in Brodo and Schiaffoni con Ragu D'Agnello. The restaurant will accommodate seatings at 1pm, 3pm, 5pm, and 7pm. Please call for reservations.
Grubstreet has presented the Grub Report ‘09, in which critics have weighed in on the summers top chefs, worst trends and culinary capitals.
Three most important chefs in the U.S. today:
1. David Chang (Momofuku)
2. Mario Batali (the Spotted Pig, John Dory)
3. Grant Achatz (Alinea located in Chicago)
Kate Krader of Food & Wine Magazine: “Dave Chang is to most chefs in America as excellent heroin is to Capri Sun juice boxes.”
Most important restaurant city in the country right now:
Bret Thorn of the Nation's Restaurant News explains, “New York is still the center of the culinary universe, although I wish New Yorkers would remember that it’s not the only place in the universe, and I don’t understand why it’s so hard to find a good biscuit here.”
Most overrated chef cooking today:
David Chang (though the nicer reviewers declined to answer this question)
Adam Platt, NYMag restaurant critic (and not one of the nicer reviewers) states, “You'd have to say Chang, and I think he'd agree. His food is great, but there are all sorts of chefs around who are technically superior.”
Regina Schrambling of Gastropedia: “I hate to pick on Mario Batali, but it seems as if he's where Emeril was ten years ago: The shtick has overtaken what kitchen brilliance he had.”
Current trend that is least deserving of the hype:
Among the top offenders were chalkboard menus and the recent burger craze, while cupcakes, beer pairings, and those annoying restaurants with no phone numbers for reservations got honorable mentions.
The last restaurant to which you voluntarily returned:
Adam Platt: “Num Pang Sandwich Shop, on 12th Street between University Place and Fifth, for the lunchtime five-spice glazed-pork-belly special (garnished with crunchy pickled rhubarb).”
*some good news for readers who just got a craving for pork belly- Num Pang Sandwich Shop’s entire menu is under $10.
The fine dining rebound:
…may not occur, according to Tony Bourdain. “They don't need the bullshit anymore. So why complicate their lives? I mean ... who likes dealing with expensive linens and crystal?”
Adam Platt: “As the money comes back, this snooty, pared-down, back-to-nature style will continue to flourish, dominate, and then, like everything else under the sun, it will crash under its own weight.”
The next big ethnic food:
Indian and authentic regional Mexican
And perhaps the most useful part of this article for all you broke college students, the best thing you've eaten this year for less than $10:
299 Bowery Street (by East 1st Street)
New York, New York 10003
With an opening day set for June 8th, Daniel Bouloud will be bringing his latest brainchild to NYC. DBGB is the newest “sausage and beer” restaurant to hit the Bowery (and possibly the only one?). The space contains 194 seats and has a kitchen supply feel to it, similar to those that have ceased to exist in the city- having large shelves that hold pots from different infamous chef-friends of Bouloud that include such names as Anthony Bourdain and Mario Batali.