the phenomena called dell'anima!

Hello Foodies,

We heard the raves and now, we can rave ourselves. We went to dell'anima with TDF alums, Frances Cassidy and Karin Lundell for a belated birthday celebration. It was amazingly delicious and exciting because the menu has such new offerings.

dell'anima means "of the soul" in Italian. With a menu that changes daily, this restaurant will surely steal yours. As you can see by this photo, we were not the only diners in this restaurant enjoying ourselves. I can't wait to go back and here's why. The bruschette. You have a choice from one to five. We recommend trying all five - this too changes so write in and tell us the ones that you picked. My fave was the egg and bottarga. The bread is divine too - crispy and toasted with oil. The salads were so fresh. The two that we tried were the chicories salad served with robiolina cheese and campari-honey dressing - and the endive salad with an anchovy citronette and pecorino.

The open kitchen in this restaurant adds to the excitement of the food - you can watch the chefs cooking it and the aromas can drive you wild while you wait for your dish to find its way to your table.

The pastas are divine. They too change daily. We never made it past the pasta to get to the secondi choices on the menu. The only part of the meal that didn't hold up were the desserts - not as memorable as the rest of the meal.

Here's the vitals so you can delight your soul...

dell'anima
38 8th Ave
New York, NY 10014
(212) 366-6633
www.dellanima.com

Enjoy,

the Forks

ka-CHANG!

Hello Foodies,

We now know what all the fuss has been about - David Chang's food is amazingly delicious. It's no wonder he has an empire and a goldmine. He deserves it! I feel like we were the last to go but better late than never. And now I want to go every night!

So we started with the Steamed Pork Buns that melted in your mouth. The pork was cooked to perfection. We ate the Sliced Fluke served raw in a perfectly tangy marinade with pearled onion and charred jalapeno. Smooth as silk. Then we enjoyed the Momofuku Ramen that luckily for us, had more pork in it - two kinds in fact, plus an egg, mushrooms, and oodles of noodles. Then came the Deep Fried Poulet Rouge topped with sliced scallions, hot peppers, etc. - to die for. Even the softserve frozen yogurt and strawberry ice cream swirl that came with a salty-nutty topping was sublime. You can even have it in an ice cream cone. David Chang we love you!

We can't wait to eat our way through the Momofuku restaurants. Here's the vitals on our first one...

Momofuku Noodle Bar
171 First Ave., New York, NY 10003
nearr 11th St.
212-777-7773

Enjoy,

the Forks

Not your Childhood Marshmallow!

Hello Foodies,

We had to share this new discovery with you - Caramel Marshmallows from Vosges! If you need a special chocolate treat, this is it...taste this as you read it...Marshmallows infused with Madagascar Bourbon Vanilla beans, Sweet Caramel that awakens with French Guerande grey salt, Walnuts and Pecans. It's an indulgence to remember and repeat often!

To find out the Vosges store location near you - visit www.vosgeschocolate.com!

Enjoy,

the Forks!

Eggtinis, Anyone!

Hello Foodies,

Today we were joined with TDF alum, Jackie Chasey, to have breakfast at Cafe Sabarsky! We were all dreaming about Sabarsky's soft-boiled eggs served in martini glasses - eggs at their most elegant, truly! However, breakfast is not served past 11am, even on weekends, so we went onto dessert and lunch...in that order. Coffees too are sublime and don't forget the schlag.

I said we started with dessert. The half devoured one pictured below is the Quark Strudel with cream. Divine. It almost didn't make the photo like the Poppyseed cake, however I'm happy to report it made it into my stomach. FYI - Quark is a type of fresh cheese of Central European origin that is soft, white, un-aged and similar to Fromage frais.



Then we ate some sandwiches. We recommend the Cooked Ham with Horseradish and the Salami Spread with Cornichons.



Sometimes it's good to get derailed from what you think you're going to order at a restaurant, because we made new and delicious discoveries today. We wish you the same!

Here's the vitals:

Cafe Sabarsky
1048 5th Ave - At 86th St
New York, NY 10028
212 288-0665

Enjoy,

the Forks

1 Reason to go to BUCEO 95...

Hello Foodies!

It's really yummy! You'll be delighted by the selection of sophisticated and delicious tapas matched with a pleasing and affordable wine list. We never made it past the cava!

Courtney and Jim - the owners of Buceo 95 are delightful and enthusiastic about their chef, their food, and their new venture on the Upper Westside.

We recommend everything we ate ...

• Patatas Bravas are crispy, spicy, and not soggy from drowning in the aioli (I hate it when that happens).

• Beets Y Valdeon is a grand combination of beets and blue cheese with the greens thankfully, not forgotten!

• Fried Mussels are crispy and plentiful otherwise there will be fighting at the table.

• Albondigas Con Pimienton Sofrito - besides being my favorite word in Spanish to say - these albondigas are my new fave dish! We found out that this is the dish the chef, Brian Parks, was hired for - there's no turning back now. The chef comes from Casa Mono.

• Churrasco Con Salsa Verde is a skirt steak with green sauce that melts in your mouth

We celebrated a special occasion here but if the food is always this good, it's always a special occasion at Buceo 95. We had minor nits - the bread could have been better and our waiter did not know how to sell the food as expertly as the owner did. Another friend had the same complaint (re: waiter) but that's not keeping us away. Truthfully, there's probably no bad choice on this menu. You Upper Westsiders are lucky to have this restaurant in the neighborhood!

The address is:

201 W 95th St, New York 10025
At Amsterdam Ave
Phone: 212-662-7010

Enjoy,

the Forks

Bar Q Raises the Bar and the Q!

Hello Foodies!

We are here to tell you that Tour de Forks alum,
Chef Anita Lo has done it again with her new restaurant - bar Q! It has it all - a raw bar, cocktail bar and an amazingly delicious menu of Asian BBQ - plus the design of the restaurant makes you feel special just to be there!

Along with Tour de Forks alum, Jackie Chasey, we set out to eat our way through the menu...but we failed and have to go back often. In the photo above is an exhilarated Chef Anita Lo with fellow fork, Lisa Goldman.

Our recommendations: the raw bar has many choices and changes daily - the night we were there it was Kumamoto oysters, Taylor Bay Scallops, Littleneck clams, Yellofin Tuna, Salmon, Kanpachi, West Coast Uni and Japanese Wagyu beef.

With the starters, go for our new favorite food ever - Grilled Tuna Ribs - charred slivers of meat on the bone, seasoned with salt, green chili and yuzu! Don't miss the Baby Back Ribs with Anita's Mother's BBQ sauce, the spit roasted pork belly with a wonderfully delicate kimchee, takuan and steamed buns, and the Tea Smoked Salmon and its Roe with a Quail Tea Egg - divine!

Moving on to the mains, we can't get past the Stuffed Spareribs with lemongrass BBQ, peanut and thai basil. All the servings are generous and flavorful!

Our neighbors ate the Seafood Stew with kimchee and crispy silken tofu and the Grilled Loin of Australian Lamb with Garlic Fried Milk - and loved both dishes.

We also loved the Spicy Pork Wings, - yes, pigs can fly and thank goodness, they're delicious. We're going back for the Grilled Shortrib with Korean flavors and the Tea Smoked Chicken with sweet rice and Chinese sausage. There is also a Grilled Head on Shrimp with tamarind, roasted yellow pepper and chili that comes in appetizer size as well.

The wine list selected by Anita Lo is expansive and complements the food. We can't wait to go back and we recommend you go immediately. The address is:
bar Q, 308 Bleecker St, New York, NY 10014. Call for reservations at (212) 206-7817.

BRAVA, Anita!!!

Go and enjoy,

the Forks

Tour de Forks Meets Prime Minister of Australia!

Hello Foodies,

Tour de Forks had an amazing evening this past Saturday! The American Australian Association hosted a dinner at the Rainbow Room honoring - Kevin Rudd, MP - Prime Minister of Australia. Here he is pictured with Melissa Joachim, founder and president of Tour de Forks.

For a change the motivation for this evening - wasn't about the food (which was exceptional btw - catering by Cipriani) - it was about an amazing and exciting new world leader. Kevin Rudd's speech left the Americans in the room - wanting him to be their leader and the Australians - thrilled he was their leader. I asked if he would be our leader too - he just assured me we had good candidates coming...let's hope he's right. It's good to know things are right in world someplace and that place, is Australia. For those attending the event, it was a magical, inspirational evening.

Cheers,

the Forks

Emilia-Romagna Lives in Soho!

Hello Foodies,

It happened again - another successful event given by Tour de Forks with Centovini - one of our favorite restaurants. This event welcomed special guest, Alicia Lini, a fourth-generation winemaker whose family has been making Lambrusco since 1910. Alicia talked about her wines and the food of Emilia Romagna over a dinner created especially for the occasion by Chef Patti Jackson. Fork, Giuseppe Ricotta announced TDF's new tour to Emilia- Romagna - please visit www.tourdeforks.com for details. Then the eating began. Guest & Alicia Lini (right).

The first course was smoked trout with horseradish cream, shaved fennel, pickled beets matched with a Lambrusco Bianco 'Labrusca' Lini 2006.


The second course was Tortellini in Brodo matched with Lambrusco Rosso 'Labrusca' Lini 2006.













To add to our eating pleasure, was a plate of culatello - the Ferrari of prosicutto.





The main course was Bollito Misto, beef short rib, tongue, capon and cotecchino with homemade Moastardas and pickles. This course was matched with a Lambrusco Rose 'Corrigia Cerasa' Lini 2006.








These are the Mostardas and pickles.







Meet Nicola Marzovilla, co-owner of Centovini, entertaining and sitting next to Lauren Ricotta, wife of Fork Giuseppe.

The meal's finale was a Parmigiano-Reggiano Vacca Roassa Aged 24 months with Aceto Balsamico (Oro Extra Becchio Lini Emilia Romagna) matched with 'Corrigia Brut' Metodo Classico Lini 2003. If you don't want to miss out on our next event, please send us your email address at info@tourdeforks.com. Come and mangia bene with us!

Cheers,

the Forks

Fabulous Fabrizia!

Hello Foodies,

Several months ago, Fabrizia Lanza, called fork, Melissa Joachim, to say she will be visiting New York City and is there anything Tour de Forks can do to help create an event for her? Fabrizia was coming to promote the cooking school her mother, Anna Tasca Lanza, started on the family's Regaleali wine estate in Sicily. Melissa knew the perfect place to have an event: the wonderful East Village Sicilian restaurant - Cacio e Vino - and its owner, Giusto Priola, agreed.




Giusto Priola and Fabrizia Lanza






It is always a love affair with Sicilian food at Cacio e Vino but tonight even more so. Chef Salvatore Fraterrigo expertly prepared many of Fabrizia Lanza's favorite dishes and served them tapas style - four courses matched with wines from Fabrizia's family winery, Regaleali.



Chef Salvatore and Fabrizia







Fabrizia also demonstrated how to make the classic dessert - Cassata Siciliana.

The first course was the most spectacular - Sarde e beccafico con salsa cipollata, Involtini de pesce spada con riso al limone and the pasta, I will describe in English because this was the star - bucatini pasta with cauliflower, anchovies, pine nuts, raisins and saffron. This course was perfectly matched with a Regaleali '06 - a crisp white wine.

The second course standout was rolled eggplant stuffed with capellini pasta, a tomato basil sauce and pecorino cheese. This course was matched with a Nero D'Avola - classic Sicilian red wine.

The third course brought an amazing caponata and a typical Sicilian meatloaf that put the US version to shame. The wine served for this course was the champion, a Lamuri '04 - also a Nero D' Avola.

For dessert, we happily ate Fabrizia's cassata cake and also zeppole con crema all'arancia. The dessert wine was Diamante d'Almerita '06.

The event was sold out!

You can enjoy Sicilian food expertly and lovingly prepared by Chef Salvatore all year long at Cacio e Vino, 80 2nd Ave between 4th & 5th Streets, 212-228-3269.

Please make sure you're on our mailing list to hear about the next time Fabrizia Lanza is in town and other Tour de Forks events. Email us at info@tourdeforks.com.

Ciao, ciao,

the Forks

Noodle Slurpers Paradise!

Hello Foodies,

The ramen is all the rage at RAMEN SETAGAYA. This is the first US opening of a mini-chain of ramen shops that exists in Japan.

We recommend the Shio (or salt-based) broth - superb, smooth and flavored with ingredients like dried scallops and dried anchovies. The noodles are delicisous - light and firm. You can't stop eating them or at least, I couldn't. The dumplings are delicious and we liked the pork the best. The dumpling pastry is amazingly light and soft - irresistible. Another dish that we loved - oyako-don - flavorful, minced chicken topped with a soft-boiled egg that is served over rice. It's the perfect comfort food. We went with TDF alum and award-winning chef - Anita Lo.

So go get it at 141 First Ave, between St. Marks Pl and E. 9th St. The phone is 212-529-2740.
The website is in Japanese and that is www.setaga-ya.com.

Enjoy,

the Forks

I Scream about Ice Cream Socials!

Hello Foodies,

Last night we were invited to an ice cream social given by TDF alum, Jackie Chasey. She had received the most fabulous gift from her fave friends, Robert and Stephen. Ready for what it was...9 pints of Jeni's ice cream. Jeni's is in Columbus, Ohio but they send the ice scream packed in dry ice so no meltage in the delivery. We ate the Power 9 and here's what the flavors were (yes, were - they don't last long because they're so good)!

• Salty Caramel
• Gravel Road
• Dark Cocoa Gelato
• Pistachio & Ashland County Honey
• Black Coffee
• Thai Chili
• Lemon Yogurt
• Queen City Cayenne
• Pear Riesling Sorbet

Usually we say get your forks but today we scream get your spoons. Tasting 9 different ice cream flavors is one of the best highs in the world. Precious time is wasting - go to jenisicecreams.com and order an ice cream social of your own.

If you need to know what to serve first, Jackie served a superb garlic soup with a selection of salume and cheeses expertly chosen. Also, Jackie prepared a hot, valhrona chocolate sauce - to die for!

Thanks so much for inviting the forks!

Cheers,

the Forks

Green is Good at The Botanical!

Hello Foodies,

As you can see green is not the only color served up in these exceptionally superb starters and mains. It is nature's palette combined with chef Paul Wilson's expertise that make this food masterful. Pictured above are the dishes we indulged in: the salt and pepper squid, vitello tonnato, and roasted sardines - all amazing. A lemony sauvignon blanc matched all the above beautifully. The Botanical is one of Melbourne's best restaurants and be forewarned, the prices are high, at least by US standards. At lunch, the starters went from high teens to high 20's and the mains went from mid-30's to mid-40. We were lucky forks to be treated to this meal. For dessert, if you can't decide it doesn't matter. Luckily, there is a sampling of all the restaurant's fave desserts.

Please see below.



This was a lovely farewell lunch to our stay in Melbourne. If you ever go, here's the vitals...
169 Domain Road South Yarra,
Victoria 3141 Australia
Phone +613 9820 7888

Enjoy,

the Forks

I'm Singing the Chinta Blues!

Hello Foodies,

This wouldn't be a trip to Melbourne if it didn't include my St. Kilda favorite eatery - Chinta Blues. This affordable Malaysian hawker style cafe proves consistent, fun, and delicious every time we visit. One of our favorite dishes is the beef rendang and trust me, making it at home doesn't do it - I tried, I failed - it 's worth the trip to Melbourne for this alone. Now take a look at some of our other favorite dishes...


This is the white bait, very popular in Melbourne, and when you have it here, you know why.


We were actually able to tare ourselves away from our usual favorites to try something new like the duck salad that's pictured above.


What good is eating all of this yummy food if you can't be sharing it with good friends and family. Hello Marcus and Harriet. Rene was there too although not present in the above photo.
Put Cinta Blues on your list if you're making a trip to Melbourne.

You'll find it at:

6 Acland St
St Kilda, VIC 3182, Australia

+61 3 9534 9233

Enjoy,

the Foks

Wishing you a Delizia 2008!

Hello Foodies!

Happy New Years to you and yours! We hope that one of your resolutions is to go to Melbourne, Australia because if you do -- do we have a restaurant for you! Our new fave Melbourne eatery is called DELIZIA and it is full of delicious delicacies. The chef, Richenda Pritchard, is a family friend of the forks and she took great care of us. We were treated to the zuchinni flower special - they were crunchy to perfection and stuffed with several cheeses. (Pictured is Lisa fork, Marcus Herrick, chef Richenda Pritchard, Carolyn Herrick, Melissa fork).

As you will see from the following photos, our main course choices were....





Farmed Victorian rabbit braised with fresh tomato, rosemary and balsamic with roasted kipfler potatoes.






Moroccan style lamb meatballs braised with sour cherries and aromatics, served on a bed of giant cous cous and topped with saffron yoghurt.









Pork belly slow roasted with star anise, served with poached blood plums, sauteed chicory and roasting juices.

The only one not shown here was mine. I am still dreaming about it - Blue swimmer crab meat tossed with fresh linguini, chili, garlic, olive oil and parsley.

Then for Delizia deserts, we all shared pannacotta topped with pomegranate and bomboloni freshly made with blood orange sorbet. Heavenly.

The address is 160 Victoria Street in Seddon ( a suburb of Melbourne). Phone is 9687 9397 and email is cucina@delizia.net.au.

They also sell some of their own jams and marmalades, ketchup, pickled vegetables, tomato sauce and other items.

If I could take anything back to New York with me, Delizia would be #1 on my list!

We will be blogging on where we're eating in Melbourne during our stay here. More to report soon!

Cheers,

the Forks

I Left My Heart in Bensonhurst!

Hello Foodies!

Along with Tour de Forks alum and our dear friends, Frances Cassidy and Karin Lundell, we set out today for the heart of Bensonhurst where we fell in love again with a restaurant called IL Colosseo. What a find for fish, pasta and pizza lovers - you'll lose your heart while you're filling your stomach!

That's what we did - we started with a pizza topped with prosciutto, artichokes, and black olives, than we indulged in and shared a pasta course of two specials - spaghetti with sea bass and risotto with pumpkin, shrimp and vongole. This was followed by a rib-eye steak and mushroom dish and a delicious tri-colore salad. The ingredients fresh, a menu with plenty to choose from but it's hard to get past the specials, great service, a worthy wine list and all for reasonable prices.

We also recommend that you stop and purchase dessert at Villabate located a few blocks down from IL Colosseo on 18th Avenue.

The vitals on IL Colosseo are: 7704 - 18th Avenue, Brooklyn, NY 718-234-3663. Make the schlep, it's truly worth it.

Enjoy,

the Forks

They're Back!!!

Hello Foodies,

Who? Dinosaurs! Here's a thought - maybe dinosaurs never became extinct, they've just been hanging out at 131st Street at DINOSAUR BAR-B-QUE! eating barbeque. And who can blame them - it's finger-licking-good eating. I have no idea why it's called DINOSAUR BAR-B-QUE! Portion-size? Size of the ribs? Or maybe it's the Dinosaur Good Eatin' Prayer - Get down on your knees, and put up your paws, thank the good Lord for the use of your jaws.

We were joined by our good friends who were good enough to introduce us to Dinosaur Bar-B-Que - Pam and Eric -- and many dino-thanks to them!

My favorites were the chicken wings (medium heat) - spice rubbed, pit smoked, then finished on the grill - and the fried green tomoatoes - crispy fried, sprinkled with Pecorino Romano cheese and served with cayenne buttermilk ranch dressing. The meal started there and could have ended there for me and it's all I want to eat since then.

I loved the pulled pork - excellent! The brisket was also a table fave. I thought the ribs were just OK but maybe by the time I reached those and the BBQ chicken - I was already on the full-side. Hot sauces can be seen above. The beer menu gives you plenty to choose from - it's dino-big too.

The location is up in Harlem right by the big Fairway.
646 W 131st St. on the corner of 131st St and 12th Ave.
New York, NY 10027
212-69

Enjoy,

the Forks

Kampuchea and Lambrusco - Uncommon Bedfellows

Hello Foodies,

What Kampuchea and Lambrusco have in common is Kampuchean street food that is served up expertly by chef Raffa at Kampuchea Noodle Bar located on the corner of Rivington and Allan Sts on the lower Eastside of New York. The lambrusco is the chef's favorite bottle of wine on his wine list. Order it - you won't be sorry!

Here are my faves from the menu. First enjoy the Cambodian Hot 'small' Plates - indulge in Tamarind Baby Back Ribs with Cilantro & Lime Dip. The meat falls off the bone and hopefully, directly into your mouth - you don't want to miss a morsel. Also, know that you can get an entree-size portion for a few bucks more. It's a deal. The Lemongrass Quail served with lime and black pepper sauce - confirm that delicious things come in small packages. The Skirt Steak with toasted coriander and sambal chili melts in your mouth.

Five Cambodian Savory Crepes are offered on the menu. I've tried the Shitake mushroom, soybeans and butternut squash crepe - superb. The squash adds lovely sweetness to the earthiness of the mushrooms. And I've tried the Chopped Jumbo Tiger Shrimp and Red Onions Crepe - good but the flavor was a bit muddied. Your waiter explains the proper way to eat these crepes. Don't wear gloves.

Then there are specialty noodle soups called 'Katiev', rice soups, stews and cold noodle dishes. Of these, the Oxtail Stew steals the show and the unexpected garlic bread is a delicious surprise. The Chilled Flat Noodle dish with seared chili tiger shrimp, crispy pork belly, chives, cucumber, lettuce hearts, hoisin and chili sauce is wonderful too. The other one I've tasted is Bwah Moun that comes with jasmine rice, chicken broth, organic chicken breast, tiger shrimp, ginger, Thai chili, lime juice, sprouts & herbs - makes you smile between bites.

My two complaints are as follows: the prices for the wine and beer are a bit pricey and the street food is also a bit overpriced but I guess this is the trend. The other complaint is that if you are a party of two - you are seated with other people and seated close. You have no privacy. So sit at the bar at least you can have a private conversation. We couldn't get passed the weirdness of the people seated next to us. The first time I went was with two dear friends and that was fine!

Enough complaining from me. Let us know if you go!

Enjoy,

the Forks

Mad About the Modern!

Hello Foodies,

We confess that we're mad about the Bar Room at the Modern. As you can see, it's a sophisticated romantic cafe located in the Museum of Modern Art. Chef Gabriel Kreuther remembers his Alsatian roots in his menus for both Bar Room and the restaurant a.k.a The Modern. You feel like you've been to Europe but without the jetlag.

These are the dishes that knocked our socks off...Slow Poached Farm Egg "In A Jar" with Maine Lobster, asparagus, and sea urchin froth. A dish you don't want to end and the WOW dish for the evening. ...Charred Octopus with chickpea-radish salad, salsa verde and crispy capers. The crispy capers were a fun discovery.

For main courses, the Crispy Yellowfin Tuna with roasted asparagus, greenmarket string beans, warm tomato vinaigrette and shaved bottarga was ordered along with the Wow entree - the Duck Confit with "Pommes Lyonnaise" and frisee salad. The Alsatian white wine expertly complemented our food. And please save room for their delicious desserts.

Put this address in your pda's....

Bar Room at the Modern
The Museum of Modern Art
9 W. 53rd St., New York, NY 10019
nr. Fifth Ave.
212-333-1220

and ENJOY!

the Forks

Lady hMmmmmm!!!

Hello Foodies!

With much difficulty, Tour de Forks tried a different piece of cake when we went to Lady M this weekend. Lady M is a cake boutique located on E. 78th St. between Madison and Park Ave. Why was this so difficult, do you ask? Please look at this picture. This is Lady M's crepe cake that we're head-over-heels about. The never less than 20 crepes are perfectly thin and each blankets a delicious layer of custard cream. Architecturally, this cake is perfect. It's very easy to keep eating this cake over and over but we finally tried another. It took strength but we ordered the checkerboard cake of chocolate and vanilla pound cake with a layer of whipped cream topped with a dark chocolate ganache icing. Another one to die for....but don't...the twenty foot white marble table that practically runs the length of this cafe displays the other cakes you have to try. And we have to try. See you there.

Enjoy,
the Forks.

Purring over Mercat!

Hello Foodies!

We have a fabulous place to tell you about - Mercat! It's been getting lots of buzz lately and it's deserved. Mercat is the newest New York tapas restaurant paying tribute to the cooking of Catalonia. The food is exciting - don't miss out on our favorites - the sardines (divine), the short noodles with cuttle fish (fabulous), the pork belly (to die for) and patatas bravas (off-to-heaven-you-go)!

We have two complaints that have nothing to do with the food. One is the noise-level. You know you're in trouble when the waiter can't hear you...the din was undone. Two - the prices of the wine. There were only a few $45 selections and the one we chose - not so great but improved with the food (but anything would improve with this food). The other selections were from $70, $80, and $90 - certainly put a damper on our drinking for the night!

But don't let these two complaints stop you - the food is too exciting to miss! Mercat lives at 45 Bond Street in the East Village. Call (212)529-8600 to make your reservation.

Enjoy,

the Forks!

Wine Bar at Etats-Unis is worth a trip North!

Hello Foodies,

We have a fun place to recommend for drinks and delicious bites - the Wine Bar at Etats-Unis!
It is located right across the street from the main restaurant. It is cozy with maybe 10 tables and a small bar. Food is brought by waiters running across the street from the main restaurant. It is fun, home-style cooking with favorites like baby back ribs, mac and cheese, a fabulous iceberg lettuce salad with caramelized pear, Stilton cheese and roasted hazelnuts. The guacamole is some of the best in the city. They have a crab dip that will keep the table happy! And save room for the chocolate souffle!

Etats-Unis is located at 247 East 81st Street (Between 2nd & 3rd Aves) and phone number is 212-517-8826.

Enjoy,

the Forks!

Why did you cross the road?

Hello Foodies,

The answer is so you can buy a Dean & DeLuca rotisserie chicken or chook (as the Aussies call 'em). Tour de Forks just moved and now we have a D&D around the corner and we highly recommend the rotisserie chickens. They're cooked and seasoned to perfection, and always moist and meaty. If you have any leftovers, makes for great chicken salad. In this season of picnics or just to have an easy meal on a hot night - pick up one of these chickens (or two)!
They cost $10 and worth it!

Visit www.DeanDeLuca.com to find a store location closest to you!

Enjoy,

the Forks

It's Time to be in the know about...Tsukushi!

Hello Foodies,

We couldn't wait to let you know about Tsukushi - an amazing Japanese restaurant! Many people must walk right by it never even knowing there's a restaurant located at 300 East 41st Street. There is only a number and no sign or windows and doesn't look anything like a restaurant. I correct myself, the name is written on the awning in white letters so look up.

Once you do discover it, Tsukushi is heaven. Chef Norihiko Manabe cooks alone or maybe with one other cook. He prepares 6 or 7 course menus and everyone eats the same dinner for that evening. Each night his menu changes. The fish is so fresh and delicious whether it's served cooked or raw. If you still have room, you can also order his special soups. Everything is delicious!

Enjoy,

the Forks

Brava to Sfoglia!

Hello Foodies!

This charming restaurant pictured here is Sfoglia! A lovely gem nestled on the corner of Lexington Avenue and East 92nd Street!

It's cozy and intimate and some tables shared by other diners. We were lucky the night we were there and shared the table with nice people. But enough about the people, let's talk about the food -Yum!

Servings are generous and many of the starters are excellent to share. Menus feature some seasonal delights as we were lucky to enjoy fava beans, prepared with homemade Sfoglia goat cheese and fried shallots! We also shared the affettati misti and the antipasti della casa. Both plates filled with treasures!

The bread is amazing too - served warm! Then for an entre, an artichoke ravioli served with spring lamb ragu, and shaved pecorino was enjoyed. We also recommend the lemon risotto, prepared with roasted bone marrow, almonds, and limoncello.

For dessert, we all shared the torta of the day - which was almond served with gelatto on top.

Reservations are a must or go on the later side of the evening. Call 212.831.1402!

Let us know if you go.

Enjoy!

the Forks

A Little Taste of Sicily in your own backyard!

Hello Foodies,

We've been loving a Sicilian restaurant in the East Village called Cacio e Vino! You got it - cheese and wine! Plus, some amazing ingredients from Sicily like pistachios from Bronte, large and incredibly sweet onions from Girratana, almonds from Noto - all used in their authentic dishes. Read all about it on the website - http://www.cacioevino.com/!

The pizza is my favorite. It's made in a magical brick oven that cooks your pie to perfection. Thin crispy crusts topped with fresh and delicious ingredients. My favorite is the Pugliese - spicy sausage and broccoli rabe. I'm sure the others will be my favorite too. We were too busy eating to take photos.

They take rezzies so call 212-228-3269 and make your booking at Cacio e Vino! It's located at 80 Second Ave bet 4th & 5th Aves.

Enjoy,

the Forks!

Grilled Cheese to Please!

Hello Foodies,

I'm loving the Wednesday Food and Wine section of the NY Times this week - first, the brownie article and then the article on grilled cheese sandwiches. In my childhood, they were only rivaled by tuna fish but hands down, they were definitely my favorite. My Mom would make them with fresh rye bread, great cheddar or American cheese and tomato. I always find them comforting. I love to eat them when we visit Australia. There, they are called toasted cheese sandwiches. Whatever the name - treat yourself and your child within to a grilled cheese. Luckily, they're easy to find. I'm off now to do just that...hope you do too. What was your favorite sandwich as a kid?

Enjoy,

the Forks

Brownie Madness!

Hello Foodies,

Apologies for the break in the blogging! It's been amazingly busy time but we're back... and back with brownies! They're the perfect bite when things get stressful or when the craving screams "B-R-O-W-N-I-E" - why wait for stress?! The inspiration for this blog came from an article in the NY Times today about brownies...and here's the link...

http://www.nytimes.com/2007/04/11/dining/11brow.html?pagewanted=1&_r=1&ref=dining

This photo (also from the NY Times) made my mouth water....I'm craving brownies big time! What about you? What is your favorite kind? Are you a purist? Nuts? What other ingredients do you throw into your batter?

Just as an FYI - Trader Joes makes an excellent instant brownie mix!

No excuses....go forth and eat brownies!

Enjoy,

the Forks

A Meal Remembered...

Hello Foodies,

I sit here this Friday drooling over a fabulous meal that I ate last weekend. It was cooked by our dear friend, Frances Cassidy out at her East Hampton beach house that she shares with her partner, Karin Lundell.

We started with amazing crabcakes. One of my faves...check these out...




Crabcakes were followed by this slow-cooked duck...

Then the duck shared a plate with this beautiful salad with a roasted hazelnut vinagrette.

Once plated with wild rice and blueberry chutney - it looked like this. Yummy!

This meal could only be followed by a cake chosen by Iacopo Falai - one of his favorites, called The Crepe Cake. Get one as soon as possible at Caffe Fala, 265 Lafayette Street (Cross Street: Between Prince Street and Spring Street)!

We wish you all memorable meals this weekend!

Enjoy,

the Forks

Happy Valentine's Foodies!

Hello Foodies,

We wish you a chocolate-filled, caviar-filled, champagne-filled, whatever-your-passion-filled and most importantly, a love-filled Valentine's Day!

Enjoy and Indulge,

the Forks

Go Ahead, Egg Me On!

Hello Foodies,

I love eggs! Any kind but I must say I have not been able to eat one raw yet. Can you? But I don't have to be too concerned because now there is a way to get eggs even before they're raw...before they're even laid. Chef Dan Barber of Blue Hill restaurant(s) fame seems to be quite into them. Check out the article called "What Came First?" in today's New York Times - http://www.nytimes.com/2007/02/07/dining/07eggs.html.

Let us know if you've had unlaid eggs? Where did you get them? How were they cooked? Tell us everything...this is no yolk! (rim shot)

Enjoy,

the Forks

Smiling Faces & Stomachs!

Hello Foodies,

Look at these smiling faces!
(L to R, first row - Gianni, Michael, Tay,
L to R, top row - Dan, Buddha, Melissa (fork), Lisa (fork))

The reason for these smiles was an amazing meal prepared Gian-Michele Savoca, the Tour de Forks Sicily guide. Lucky us!
We started with Gianni's homemade garlic toasts, olives, and pistachios. Also served was a salmon sashimi kimchi prepared by Michael. Out of this world and just the right amount of spice.

Dinner, like our Chef, was Italian. My photos of the food turned out too dark which is so disappointing because I wanted you to see this dinner. First dish served - a beautiful terrine with a bottom layer of mushroom and egg, topped by roasted peppers, fresh tomato, and mozzarella. Balsamic vinegar was drizzled on top followed by a few sprinkles of red pepper flakes. Then came the main course - wild boar osso bucco and rissotto! Dessert was mini pastries by Cipriani. An amazing meal - truly!

If you want to learn how to cook like this, or have Gian-Michele cater an event, go to his website at Highly Eventful. You'll be smiling too!

Enjoy your weekend,

the Forks