Source: NY Times Food
The Italian food emporium in the Flatiron has a produce section that rivals those of nearby markets. Many cooks in the know like to shop there.
Source: New York Times Dining & Wine
Pete Wells has officially given his stamp of approval to New York’s newest darling, Cosme. Though he touches on the restaurant itself, calling it cool but not trend-chasing, crowded and lively but not painfully loud, and comfortable but not coddling- Wells’ true delight comes in how chef Enrique Olvera knows his ingredients. On the scallops and poached jimaca he says Olvera doesn’t use heat and spice as weapons, but rather “like a pen, to sharpen and define the outlines of a dish.”
If you’re dining in a group the servers suggest sharing three dishes for each person. And while Wells suggests you to heed this advice, he says it will cost you. “Mr. Olvera takes the trouble to plate food so that it divides easily. But you will pay for the experience. Cosme is an expensive restaurant, where dinner for two with dessert and wine can easily creep beyond $300. “
The cracked meringue made with corn husks and filled with corn mousse has already proven itself to be a hit, but Wells says the rest of the desserts tend toward a “blandly pleasant sweetness.”
Wells gives the restaurant three stars.
Source: Eater NY
Milk & Honey has a cult following, and for good reason. The bar has earned a reputation for making creative cocktails and using cool ice. Despite its following, Eater reports that the bar will be forced to move on October 25 before the building is torn down. Founder Sasha Petraske hopes to move the bar back downtown. In the meantime, Petraske dishes about his hangover cure- to which his answer is very simple: “I’ve never had a hangover in my life. I drink water.”