Impressed by a First visit - elated with the Second
Anticipating the Next!
Click
on Image
For Caption
Arezzo
Chef Margherita Aloi (not to be confused with Aoli)
shares her love of food and wine with others at her
newly opened Arezzo. Her culinary prowess began with
her family's cheese and wine business in Tucci, Italy.
Professionally
trained at the Culinary Institute at Barolo Castle
in the center of the DOGC wine region of Barolo and
Barbaresco, Margherita came to the states in 1989
to create fresh pasta for Pino Luongo's Le Madri.
Making New York her home, she continued to work with
Pino, developing the retail market at Mad 61, as Market
Chef for Tuscan Square, and a return visit to Le Le
Madri as Executive Chef in 1998. In August of 2001,
Gotham Comedy Club owners, Christopher Mazzilli and
Michael Reisman, enticed Margherita into creating/co-owning Arezzo. Modern regional cuisine is
infused with old world flavors - straightforward cuisine
that has been blessed with a knowledgeable touch.
Stand-outs include: Cartoccio "Mare & Terra,"
lightly fried calamari, scallops, zucchini, and Tuscan
fries with a spicy yellow tomato sauce; risotto of
the day, perfect to split for a second course, is
light and creamy, touched with aromatics such as lemon
zest or saffron; wood oven roasted fish, chicken and
pizzas; and a Grilled Norwegian salmon with mashed
potatoes, plum chutney and caramelized pearl onions.
A mostly Italian wine list is user-friendly, listing
by varietals and intensities. Arezzo's sophisticated narrow interior boasts clean sharp lines,
soothing colors, and a convivial bar area.
Arezzo
46 West 22nd Street, New York, NY 212 206.0555
The
Gallery
The newly renovated SoHo Grand Hotel,
known for their plushy Grand Bar & Lounge, has
recently added The Gallery, a hip
new restaurant, to their trendy parlor floor gathering
space. Designer William Sofield, also responsible
for the design of the bar and lounge, has created
a dining room in keeping with the space's sleek and
sexy interior, soft lighting, and modern fixtures. Executive Chef John Delucie, formerly of Arizona 206 and Oceana,
has elaborated on the lounge's small plate offerings,
and taken a few more liberties with The Gallery menu. Small dishes include wood grilled calamari,
tuna sashimi finger sandwiches with wasabi essence,
lamb and beef kabobs with raita, and watercress and
Jerusalem artichoke salad with black truffle vinaigrette.
Entrees such as pan roasted wild stripe bass with
bok choy and oxtail, braised boneless osso bucoo with
saffron and Yukon gold mashed potatoes, and mezza
rigatoni with wild boar sausage and pava beans, are
among the most popular dishes. The space beckons for
designer martinis such as the Ten Commandments (Tanqueray
Ten and blue cheese stuffed olives) and the Sky High
(Red Bull and Sky Vodka) before or after dinner -
as does the relaxing atmosphere.
The
Gallery
310 West Broadway, New York, NY 121 965-3000
Taja
Restaurateur Taja Abitol and her father/chef Kiki
Abitol bring Tunisian and Moroccan style, flavor,
and music to life in their 80-seat upper eastside
restaurant, Taja. Growing up in her
family's New York and Paris based eateries, Taja has created a contemporary, yet authentic (is that
possible?) North African experience in Manhattan.
A techno vibe with intoxicating vocals fills the space
while diners indulge in the ancient hookah water pipe,
laced with brandied water and various fig, apple and
mint leaves, and delight in the belly dancers making
their way through the darkly lit dining room. Menu
highlights are the crab cakes, Moroccan lamb spring
rolls and the Tunisian spicy sausage. Tripe, (yes,
tripe!) is served in a fragrant broth-unexpectedly
delicious. The seafood Tajine casts a spell with shrimp,
salmon, and baby clams served over an intensely reduced
fish stock couscous. Rack of lamb and wild mushroom
ravioli are house favorites. While North African wines
are offered, spicy Spanish and French wines dominate
the list. If you're in the moot for an exotic night
out Taja can fulfill your every whim.
Taja
1425 Second Avenue at 74th Street, New York, NY 212 734-9940
Sandrine's
Bistro
No longer Greater Boston's best-kept secret, Sandrine's covert operation is out of the bag. Situated in the
heart of Harvard Square, this attractive French bistro
serves hearty Alsatian fare, combining Chef Raymond
Ost's French traditionalism with his culinary
imagination. Co-owner Gwen Trost, who's front
of the house experience stems from years of hotel
catering and management, compliments Chef Ost's cuisine
with warmth and knowledge. She also supplies Chef
Ost's kitchen with homegrown vegetables and herbs
from her front yard garden. "A true labor of
love, " says Gwen, "Chef is accustomed to
using local, fresh ingredients. This is a part of
what we're all about." Lettuce, beets, heirloom
tomatoes, scallions, even quince and kiwis are picked
and served in the same day. Also known for their homemade
choucroute, otherwise known as sauerkraut, served
with various meats and seafood, this peasant food
takes on a whole new meaning at Sandrine's.
The flammekueche, a thick yeast crust that is irregularly
shaped and cooked in a wood burning oven is served
with various toppings such as fromage blanc, smoked
bacon, wild mushrooms, asparagus and prosciutto, and
with fresh fruit as a dessert. Look for rare wines
from Burgundy and Alsace on their extensive wine list
to compliment the cuisine.
Sandrine's
Bistro
8 Holyoke, Street, Cambridge, MA 617 497-5300
KingFish
Hall
An exciting dining concept from restaurateur Todd
English and designer David Rockwell, is one of several
more upscale restaurants lending itself to the revitalization
of Boston's historic Faneuil Hall. KingFish is as appealing as it's famous address. This two-story
fish house hits its stride with a large serpentine-shaped
bar/raw bar that entices with icy shellfish displays
and steam kettles that produce appetizers such as
jumbo Maine crab claws with avocado dipping sauce,
lobster ceviche, fresh sushi, and garlicky herbed
steamers. The vertical grill, nicknamed "fish
dancer:' is another focal point of the dining room.
Whole fish and filets are spicket-roasted over a wood-burning
grill.
Miso
cod steak, pan seared skate wing, and a traditional
New England lobster boil are popular among tourists,
as well as the locals. [Of course] Todd can't be seen
at the helm, but a talented Chef de Cuisine, David
Kinkead oversees this massive operation, working
with 2 kitchens, one on each level, as well as the
local fisherman, ensuring the freshest of seafood
possible. The atmosphere at KingFish is high energy. The bustling kitchen noises, teamed
with jazzy background music and chatty patrons, bounces
off the exposed brick walls and oak wood floor and
furnishings, just adding to the allure of this seafood
gem.
KingFish Hall
Faneuil Hall South Market Place, Boston, 617 523-8862
Sel
de la Terre
French for "Salt of the Earth" Sel de la Terre, at Long Wharf in
Boston, celebrates the simplicity, warmth, and tradition
of Provence. Frank McClelland, chef and owner of the
famed L'Espalier restaurant in Back
Bay, has partnered with his former sous chef Geoff
Gardner, to create a Provencal style bistro and boulangerie.
Upon entering, one is forced to make their way passed
the boulangerie s signature breads, charcuterie, fromages,
teas, coffees, and finger pastries. If you can make
it by there, the dining room welcomes you with its
flagstone floor, cherry wood furnishings, wrought
iron lighting fixtures, and large picture windows
with views of the downtown cityscape.After settling
into the dining room, a popular start to the meal
ahead are the various bread complements such as the
first cold-press extra virgin olive, roasted shallots
and garlic confit, and imported French olives and
cheeses. Lighter fare and first courses include a
classic Nicoise salad, chopped salad with smoked salmon
and horseradish creme fraiche vinaigrette, and an
outrageously decadent caramelized onion, spinach,
and smoked bacon tart. Chef Gardner's classic French
cooking techniques are evident in the mustard and
garlic crusted leg of lamb with mushroom popover and
mint pea puree, and the foie gras crusted pork loin
with spaetzle, olives and a Black Mission fig jus.
Those pastries that were initially passed on the way
in somehow seem to make their way onto the table for
dessert. Good thing.
Sel
de la Terre
255 State Street at Long Wharf Boston, 617 227-1579
Linda
Pernice Kavanagh
MaxEx Public Relations, LLC
102 Alton Road
Stamford, CT 06906
P 203.323.4185 F 4183 linda@maxexposure.net
