Miami is known for its exoticism. It's a melting pot of culture that everyone wants to stir. But one of the really tasty treats down here just opened up and its located in the aventura plaza- Novecento is here!
Originally opened in New York by Hector Rolotti in 1991, Novecento was originally a cafe that later garnered attention for its inspiring food. Spreading the wealth of yummy deliciousness has been their business for two decades and now, Rolotti has expanded into the Miami market with its eleventh location- fourth one in Miami.
Cooking large, elaborate meals on Thanksgiving is a lovely tradition, but let's face it: it takes a lot of time, energy, and a bigger kitchen than most New Yorkers actually have. The holiday is meant to be cheerful, but it can end up being stressful for any number of reasons. Perhaps you agreed to host Thanskgiving this year and insinuated that you had Gordon Ramsey-level cooking abilities that you do not, in fact, possess. Or perhaps you’re just not in the mood to wield a carving knife or get into a fight with your cousin about the appropriate amount of ginger to put in the pumpkin pie. Whatever your reasons for opting out of the cooking madness Thanksgiving inspires, there’s no need to worry.
Green bell pepper. This is all we can taste on our first sip of Beaujolais Nouveau. Green bell pepper, freshly cut grass, celery…this glass of wine was starting to taste like one of those juices that always cost too much money and leave you even hungrier then you were before you started.
The atmosphere at Murray Hill’s Terroir on Thursday night was warm, bustling, and very French. With fast paced servers sporting berets and Edith Piaf crooning in the background, it was a lovely night for sipping wine and chatting about your Thursday. The first glass we had was the cause for celebration that evening, the 2013 L’Acien Beaujolais Nouveau. Making its debut on the third Thursday of every November, wineries across the city rolled out this year’s yield. Because Nouveau is meant to be drunk young, it hasn’t had the opportunity to develop any complexity, and that coupled with the extreme vegetative properties of this particular glass of wine left much to be desired for certain palettes. Others disagreed, and went as far as ordering a second glass of wine.
Tucked a stone’s throw away from Madison Square Park at 27 W 24th Street, behind an inviting black patterned exterior is Junoon, the Michelin Star rated Indian restaurant that has been creating a New York City buzz since 2011.Junoon has very recently launched a provocative brunch menu full of fusion flavors that combine traditional brunch items with Indian flair. Furthermore, the bottomless brunch comes with endless mimosas and bellinis and a fabulous party atmosphere! Just entering the restaurant, you are enveloped in the vibrant smell of spices that make your mouth water with the promise of what is to come. The stunning atmosphere of billowing orange curtains and a fifty foot walkway with Indian sandstone sculptures carved to represent the Tree of Life cast shadows in candle light against the walls.
Masq weaves a distinct New Orleans flavor into New American food at its Midtown location, which functions as both a restaurant and lounge. Founded by husband and wife George and Nora Chaprastian, the cozy townhouse is graced with a distinct New Orleans flair — the walls are lined with Mardi Gras masks from Italy and the restaurant is furnished with vintage furniture.
There are a number of restaurants in New York that try to replicate Cajun cooking, but sadly not all these restaurants nail the authenticity in taste and texture. Fortunately, Masq proves that this restaurant triumphs in serving quality New American food with a distinct Cajun flair.
On November 18th, 2013, guests were invited to meet Andaz 5th Avenue's new executive chef, the charming and tattooed Chad Minton. The mellow and intimate event was held at Apartment 2E of the swanky midtown Manhattan Hotel where guests sipped on drinks at the open bar while tasting Minton's new Fall/Winter menu.
BEST SWEET TREAT
BEST USE OF ORDINARY SNACK FOOD
Isaac Toups, of Toups Meatery, New Orleans, LA
Cracklins Choudin (Pig Stomach with Boudin, served with a Pickled Jalapeño on a Saltine Cracker)
Southern cooking has traditionally utilized the basic available ingredients at hand, and though those basically available ingredients have changed in the modern urban landscape (as you’re more likely to find a box of Mac and Cheese than a bundle of collard greens in the average bodega), the theme remains important. That’s why we wanted to point out this homage to traditional offal meat cuts and common modern pantry staples alike. The dish combines expertly prepared pig stomach and boudin (a shout-out to Creole cooking) with the spice of house-pickled Jalapeño, all finished off with the familiarly satisfying crunch of a Saltine.