Location: The Cromwell Hotel, 3595 Las Vegas Boulevard South, Las Vegas, NV 89109
Owner/Chef: Giada De Laurentiis
When did it open: June 2014
Ambiance: I had pretty much reached my fill of smoky casinos and Vegas tackiness by the time I went to Giada – the first restaurant by Giada De Laurentiis. If you’ve been to Vegas, you’ll probably sympathize with my sentiment. Walking into Giada, however, I felt somewhat transported back into civilization as the clientele was more reminiscent of an upscale city crowd and the restaurant was actually well lit and breezy (everything is so dark in Vegas). Situated on the second floor of the sleek Cromwell Hotel, Giada is contained within a spacious dining room and adorned by eclectic lighting, huge open windows, great views of the strip and brightly colored decor that set the mood for a good time. My two favorite decorating details are the Warhol-esque portraits that hang along the walls, as well as the inscription that encircles each of the main light beam fixtures, “I eat a little bit of Everything and not a lot of Anything.” I wish I could live by that Giada mantra.
Menu highlights: The Giada menu is expansive and maneuvering through it is difficult, both because of the options and general price tag. We called upon our waitress for suggestions. … still felt overwhelmed. As I’ve mentioned in the past, a bread basket is a great way to give a good first impression, and Giada tries to win you over right away in just this way. The bread “display” consists of a warm serving of homemade rosemary bread, cheese crisps, herbed breadsticks and multiple fixings for dipping and smearing. Whether you’re a group of two or a party of eight, the meat and cheese selection is great. The Pecorino Toscano served with fig preserves was divine. They get you though. … everything is individually priced, and the select option for a cheese and charcuterie plate is limited and draws you right back to the main menu options. … well done making me spend more money. The grilled artichokes were also tasty, but could have been a bit meatier. We ordered two pastas – Giada’s signature spaghetti with shrimp, lemon and basil, and the papardelle with pork ragout. Even though the spaghetti was the “dish to try,” the papardelle was far more impressive with a succulent ragout of shredded pork in a tomato base topped with arugula that gave the dish just the right bite.
What I didn’t get to try: Cocktails, artichoke arancini, imported burrata, crostinis, pizzettes, the signature chicken cacciatore and the dessert cart.
Constructive criticisms: I am not a fan of iPad wine lists in general, so I am going to make a plea with Giada to get rid of those. Please don’t make me stare at one more screen during a meal. The service also left room for improvement. Once a server actually came to our table, there were few glitches and she was very sweet, but that was 20 minutes after being seated. We had to ask for water refills multiple times as well, which in the dry heat of Las Vegas can make anyone supremely uncomfortable.
Best for: Night on the town, escaping the typical Vegas crowd, expense account, personal splurge, groups, girls night
Dress Code: Vegas chic – bring out your best and dress to impress
Ambiance: There are two rooms at Gramercy Tavern – the Tavern and the Main Dining Room. The Tavern is bustling with walk-in patrons trying to get the more casual, relaxed experience in the bar room, but what’s nice about Gramercy Tavern is that you almost don’t notice a difference between the atmosphere there and the dining room. The dining room is slightly more formal, with its white table cloths and elegant decor but pretension and snobbery are left at the door. The other major difference between the two is that the menu is completely different in one from the other other. You will experience fine dining at Gramercy Tavern but even in the dining room you feel more at ease in this warming environment than you might at some establishments where a coat-and-tie dress code is strictly enforced. I went for lunch but I am assuming even at dinner the restaurant tries to keep the pomp and circumstance to a minimum. Also, being that I was at Gramercy Tavern right smack in the middle of the holidays I got to see the restaurant in its most festive form. There were awesome planters hanging from the ceiling like over-sized green and red ornaments, and a giant tree lit atop the far side of the bar that surely caught everyone’s eye. The hospitality is what you would expect from Danny Meyer and Union Square Hospitality Group – friendly, attentive, insightful and the people there seem like they genuinely enjoy being part of the restaurant. Some at my table clamored that the lunch dragged a little, but it was fine with me since I enjoyed not being rushed for once and extending my stay. … I didn’t really want to leave when it was over.
Menu highlights: Let’s start with the cocktails. … since that’s where this particular lunch began. The seasonal cocktails were Mm Mm good, and I would highly recommend the Fall Classic before it gets rotated off the menu. There’s also a great wine list and the sommelier was very happy to assist in pairing our meals with the appropriate red. Now the food. At lunch, you get the good fortune of choosing either a tasting menu or a la carte. For this reason, I think lunch is the best way to get good bang for your buck at Gramercy Tavern. The pricing is actually pretty reasonable on the a la carte menu considering the quality of food that’s presented on your plate. The beet salad and squid ink spaghetti were fantastic. The lamb and snapper were the other table favorites. For dessert, the chocolate option won my favor (I am biased towards chocolate in general though).
What I didn’t get to try: When I was deciding on dessert I implored my server for a suggestion. She exclaimed that the pecan was her favorite, so I was anxious to try it. Unfortunately, she quickly came back to me with the bad news that the restaurant had just run out. Womp womp! I also would have liked to try the ruby red shrimp, chicken noodle soup and pork loin.
Constructive criticisms: As mentioned above, there was some murmuring at the table about the pace of our meal. It didn’t bother me so much, but I could see how the drawn out lunch in the middle of a workday would cause angst for New Yorkers.
Best for: Festive occasion, special occasion, business dining, splurge, date, dining on someone else’s dime and celebrations.
Dress Code: Business casual. Jacket and tie are optional.
Average Pricing: Lunch tasting: $58 for 5 courses, Dinner Tasting: $92-120, Tavern appetizers: $13, Tavern entrees: $22, Tavern dessert: $11, Dining room appetizers: $15, Dining room entrees: $24 , Dining room desserts: $12 , Cocktails: $14 , Wine by the glass: $17 . Keep in mind Gramercy Tavern only offers a tasting menu for dinner seatings.
Reservations: Reservations are available on OpenTable. This is a tough table to get so I strongly suggest logging on 30 days in advance to snag a spot.
Owner/Chef: Keith McNally, Shane McBride and Daniel Parilla
When did it open: June 2014
Ambiance: Think Balthazar with a facelift – that’s Cherche Midi. Balthazar has been a McNally classic in NYC for some time, and Cherche Midi is a new variation on the same theme. Balthazar, not too far down the road, has more recently become overrun with tourists and lost some of its luster with the local crowd anyway, so this was a nice way to spruce things up. That being said, however, I was saddened when McNally decided to pivot Pulino’s into this new venture. I quite enjoyed the casual pizza joint, particularly in the warm-weather months when outdoor seating was plentiful. In contrast, Cherche Midi has all the makings of an upscale bistro. The people watching, the line of tres chic patrons waiting at the door for a coveted table, the servers in formal attire, the red-leather banquets and tables with white tablecloths, stained glass and extensive bar with bottles backlit for effect. These are also quintessential qualities of other McNally restaurants as well, particularly those related to decor. The service was very pleasant, from the hostess to the bartender and ending with our table server.
Menu highlights: Steak Frites (my friend enjoyed), Grilled Lamb Saddle, Frites, Apple Tarte Tatin and brussels sprouts cooked in bone marrow and truffles. Really. … anything with meat from here is bound to be tasty. Simple preparations and no real frills on plate execution. I have heard thumbs up reviews about the Prime Rib Burger which sounds absolutely sinful, topped with bacon marmalade, roasted mushrooms and gruyere cheese. Obviously, you get a nice side of Frites on the side as well.
What I didn’t get to try: Pot de Fromage, Bouchot Mussels and homemade lobster ravioli.
Constructive criticisms: If you enjoy a classic french bistro/brasserie experience with the added McNally touch then you’ll fawn over Cherche Midi. It has that old Parisian feel and the downtown people-watching to go with it. I, however, have become somewhat disenchanted and bored with this kind of dining experience. Don’t get me wrong, the food, service and ambiance all come together at Cherche Midi, but the menu does remind me of numerous other French bistros scattered throughout the City. As I said before. … no real vibrance to the preparations and the plates are very simple. … whereas the bill is not! The tables are packed tightly too, so not a lot of elbow room or space for you to finagle your way out if you end up on the inside seat.
Best for: People watching, checking out the new hot spots, date night, gossiping with the gals, a splurge, celebratory occasion.
Cuisine: New American with Mediterranean influences
Owner/Chef: Polo Dobkin
When did it open: June 2014
Ambiance: I would describe the interior as industrial chic. Open dining space with white-washed walls, rustic wooden tables and simple light fixtures that dangle elegantly from the ceiling. There is also a long, double-sided communal bar table that would be great for solo dining or a more lively dinner for two. If you look closely, you’ll also notice that the wallpaper is patterned with the Meadowsweet logo – I thought that was pretty cool. I was also a fan of the small green plants used as centerpieces on each of the tables. Overall, a warm and inviting environment with friendly service to match. Understated elegance at its finest.
Menu highlights: It all starts with the bread. … wow! Warm olive oil rolls come to your table with a sweet butter that’s hardly necessary, but so necessary at the same time. Eat the bread – trust me. I recommend sharing so you can sample more of the menu. For starters and snacks, the crispy baby artichokes, roasted beets and peekytoe crab cakes were great. We followed that up with house made cavatelli and roasted chicken. The chicken was tasty, but the pasta won the prize. The cavatelli was made made with braised heritage pork, sweet potato and herbed ricotta. Perfect for those cold nights when you want a hearty, comfort dish. Really good. The dessert selection is eclectic and inventive. We tried the salted honey cake, which came with chèvre ice cream. Be prepared for the robust flavor that comes out of a bite of that ice cream – my sister was caught off guard as she was not expecting to get a mouthful of goat cheese in that first icy cold bite. FINALLY, there’s a wonderful sweet surprise when you ask for the check. Homemade mini Oreo cookies. I could eat 10 of those little poppers. They were so good. Meadowsweet should offer those by the dozen for take out!
What I didn’t get to try: St. Louis ribs, hand-rolled ricotta ‘cuscino,’ grilled octopus, Berkshire pork chop and roasted pumpkin ice cream pie.
Constructive criticisms: There really isn’t much to complain about at this one. It’s a little bit of a walk from the L-train for those Manhattanites making the trip out there, but you’ll be happy you walked that 10-15 minutes. It’s a closer walk from the J/M train stop at Marcy as an alternative.
Best for: Date night, night out with the girls, celebratory occasion, Sunday brunch. There’s a fun bar across the street if you’re looking for a night cap. Check it out: Baby’s All Right.
Dress Code: Brooklyn chic
Average Pricing: Cocktails: $12, Appetizers: $15 , Entrees: $28, Dessert: $9 . There is also a 5-course tasting menu offered Monday-Thursday for $65.
Reservations: Reservations are available on OpenTable. There are generally plenty of time slots available.
**Today is Maialino’s 5th birthday. Happy birthday and congratulations to the team there! Coincidentally, I went to the restaurant two weeks ago for my sister’s birthday, so it seems a fitting day to write this review.**
Ambiance: Rustic trattoria bustling with business types and the City’s chic enjoying the Roman-inspired menu. You can smell Danny Meyer’s influence from a mile away. … a fine dining establishment in a more subdued, casual setting that doesn’t lose its classy touch. This one reminded me of the Italian rendition of Union Square Cafe. The other tell-tale sign of a Meyer restaurant – and it was true of Marta as well – is amicable and knowledgable service. Our server at Maialino was very friendly, happy to offer up suggestions and was attentive throughout the meal.
Menu highlights: There was so much on this menu I wanted to try. … and many recommendations I received beforehand. For starters, the Carciofini Fritti were delicious – lightly fried artichokes with a hint of lemon. I also enjoyed the fluke crudo as well as a selection of the house meats and cheeses. I suggest keeping it light on the appetizers because the rest of your meal will be sure to fill you up quickly. On the entrees, I veered in the pasta direction. Upon the wise guidance of my server I ordered the Malfatti, and it was delicious. Thick noodles – similar almost to a Papardelle – in a rich sauce of braised suckling pig and garnished with arugula. The Fettuccine alla Bolognese was also a table favorite. Lastly, the Tartufo won the dessert award. Shaved chocolate shavings encased the rich chocolate ice cream and a sour cherry surprise to top it off.
What I didn’t get to try: I was slightly disappointed to hear the chocolate bread pudding had been taken off the menu. Numerous people told me it was not to be missed and unfortunately it is no longer a Maialino staple. New pastry chef, new desserts. Oh well! There were plenty of pastas I will need to go back to sample: Tonnarelli Cacio e Pepe, Spaghetti alla Carbonara and Bucatini all’Amatriciana. Scottadita is a Meyer classic from Union Square Cafe and would have been a treat, as well as the suckling pig special and Pollo alla Diavola from the entree section. There’s also a family-style tasting menu for $75 per person.
Constructive criticisms: You already heard my dessert woes. It’s definitely a lively restaurant, so expect noise and, with that, comes difficulty in getting a table in the first place. Plan in advance and make the reservation early. Other than that it was a really lovely experience.
Best for: Group dining, business dining, special occasion, hotel dining and dates
Get out your wallets. … it’s time for Carbone. Yes, Carbone is a splurge but in a pretty fantastic way. Even though you can’t get out of there with any sort of a cheap meal I will try to give you some tips on what to order to get the best bang for your buck. … and hopefully not (completely) break the bank. Before getting into the food – which is really what you’re here for – I will briefly make note of the ambiance. Think old school Italian without the cheese-ball and add extra class and sophistication. That is the kind of vibe you get from Carbone. White tablecloths, hand-painted Italian serving dishes and dark walls to give the restaurant that sleek finish. All the servers are suited up and fancy with everything neatly pressed – I do not think I saw one waitress now that I think about it – and everyone acts like you’re part of the family. It’s authentic, not over-the-top and the people take care of you. Italian hospitality. … what else do you need?
Family style is the way to go. Don’t fight it – just do it. If you try to order by yourself you will be disappointed, probably over-order and end up with a bill you’re not pleased with. You’ll want to try a little bit from each section of the menu anyway. The menu is divided into six sections (eight if you include the daily seafood selection and dessert): Antipasti, Zuppa e Insalate, Macaroni, Pesci, Carni and Contorni. Let’s start from the top. Before you even get the food you order there will be a pleasant surprise coming to your table. A fresh bread basket with several varietals, thick chunks of parmesan, a little charcuterie and some pickled cauliflower for noshing purposes. A generous touch and a pleasant pre-dinner snack. Now, on to the main event. The Baked Clams appetizer is great for sharing. You get nine clams baked in three different styles – classic, casino and one variety topped with sea urchin. It was a little much for two people, but don’t worry we cleaned the plate. On the topic of salad, Carbone has a pretty impressive Caesar. Not too much dressing, not too heavy, great croutons and well portioned. I glanced at the Caprese served at the table next to us which looked delicious as well. Fresh mozzarella that the server sliced in front of the table with very ripe and fresh-looking tomatoes. A perfect summer treat and I am sure it tasted just as it would if you were on the Italian coast. OK, maybe not quite, but close enough.
Macaroni, Macaroni! This is no Kraft or Velveeta. … these pastas are far more impressive. There are many options, but I received a lot of menu guidance from friends before going to Carbone and every single person said Spicy Rigatoni Vodka. At first I thought this was too simple. Can’t you get any more original about what is considered the best pasta on the menu? And maybe it’s not THE best. … after all it’s the only one I got to try. … but it was a pretty tasty vodka. First of all, the portion was not overwhelming. Second of all, the sauce was used sparingly. This was no Penne alla Vodka with a sauce that is so thick it’s hard to muster up the energy to consume more than three bites. Carbone’s sauce used just enough cream and the spicy kick really makes the dish come alive. My mouth was a little bit on fire (I am more sensitive to spice than many people), but I think that’s what kept me coming back for more. All the pasta dishes are portioned as a middle courses and, therefore, your meal is not overwhelmed by carbs and you have room in your stomach for the rest of the menu. To round out the meal we went with something off the Carni section. Our server did recommend a number of the Pesci dishes, including the Shrimp Su’modo, but we went with the meat after seeing so much of it floating around us. Now, I am not a beef eater so we did not get to follow up with friendly pre-dinner advice regarding the Veal Parmesan. The table next to us – yes, the same one with the Caprese- got it though and it looked damn good. Huge piece of pounded and breaded meat topped with sauce and plenty of mozzarella. I almost went for it. …almost. In an attempt to not overwhelm ourselves at the end of our meal we kept it simple with Chicken Scarpariello. A classic with plenty of flavor and served with very tender white and dark meat, but it wasn’t necessarily the highlight of the meal. A good way to finish and not over-stuff ourselves.
So, we ended there and didn’t feel compelled to dive into dessert. It was that perfectly full feeling. The one where if you consume one more bite it could take you over the edge. A sage piece of advice. … always stop there. Easier said than done. Anyway, the most compelling sweet was the carrot cake. If it tastes nearly as good as it was displayed I am sure it was thoroughly moist with a perfectly creamy icing and sure to induce a sugar coma. There were other options as well, with the standard Tiramisu not to be forgotten, but Italian desserts never do excite me much so we saved the extra bucks and got the bill.
Speaking of bucks, other than ordering in family style and skimping on dessert, another way to save some cash if you’re on a budget is to go light on the booze. The cocktails and wine are quite pricey so maybe limit yourself to one hearty glass of wine that you can enjoy throughout the meal. If you’re at a larger table order reasonable (oxymoron) bottles in accordance with that same rule – enough for everyone to have one. I had a red from the Umbria region and it coupled well with pretty much everything we ate. … and more importantly, I was able to stretch one glass throughout the meal’s entirety. It was skillful, but I promise you can do it too. Sorry Carbone, I am sure you don’t like my thrifty advice! If you have a special celebration, work affair or you’re a food fanatic like me, and save up for such decadent meals, then think ahead and plan a trip to Carbone. It took me a while to get there, but I am glad I did. Next one to add to the list. … the latest from this restaurant crew, Dirty French.
Carbone, 181 Thompson Street, New York, NY, 10012. Phone: (212) 933-0707.
When To Book: Carbone accepts reservations 30 days in advance on OpenTable. Yes, you need to book 30 days in advance if you want a shot at a normal eating time. … and even then it’s not a sure thing. You can also call the reservation line at (212) 254-3000.
I spent the better part of the past two weeks on the beautiful Hawaiian island of Maui. While I did not go out on the town very often – mainly because food there is very $$$ – there was one dinner I had that’s definitely worth mention. Ka’ana Kitchen is one of the restaurants at the recently opened Andaz hotel in Wailea. Ka’ana means “to share” and that theme permeates the dining experience at this chic hotel restaurant. The dining room and guest attire can be described as casual chic, the menu eclectic and featuring local fare while the atmosphere remained lively. I would definitely have to say Ka’ana Kitchen is a very nice change of pace compared to some other more generic hotel restaurants I have dined at in the past.
Let’s dive right into the food. We did a lot of sharing at my table. That’s the point of the restaurant anyway, right? The menu is a little hard to navigate if your server doesn’t explain it upon seating you (luckily ours was right on point). It’s subdivided into six sections: Ka’ana Classics, Surfing Goat Dairy, Kona Cold Lobsters, Craig Nihei and Bryan Otani Local Farmers, Taguma Wagyu and Vegetarian. The initial thought. … what does this all mean? Each section corresponds to the local farm or food producer that provides the ingredients for each of the corresponding dishes. None of the menu items are generic and, in many instances, you may not even initially believe that all the ingredients could blend well together, but I bet Ka’ana Kitchen will serve you up a pleasant surprise. … I know I was impressed. Also, for those parents out there, the restaurant has a Keiki (aka children’s) menu for the young ones, so don’t feel like you need to leave part of the family at home. It is a sophisticated restaurant, but the staff makes an effort to make all parties feel welcome. We had two children at our table who ordered off the kid’s menu and I must say, the waffle fries were some of the best I ever tasted (yes, I am somewhat embarrassed to say I enjoyed the kid’s menu. … but that means your children should like the food too!)
We began the meal with the Ahi Tataki, Rib-Eye Cap, Watermelon Salad, Chorizo and Peekytoe Crab. The Ahi Tataki was by far the first-round winner. It also happens to be one of the dishes where the flavor mixture did not make much sense to me at first glance – sliced seared tuna with heirloom tomatoes and burratta cheese. I do not really associate mozzarella with fish. Do you? It was a kind of Caprese with a twist. And it really did all work together. The creamy deliciousness coupled with sweet, ripe tomatoes, topped off with the savory fish prepared to near perfection. Melt-in-your mouth type of dish. Round one was not enough food (or it was but we all just wanted to sample some more), so we added the Vegetable Steam Buns, another round of Chorizo and the Makawao Farms Chicken to our order. CHICKEN ALL THE WAY. This dish epitomizes how to effectively complement the savory with the sweet. A gourmet fried chicken served with lavender malasadas (aka fancy donuts) and an asian slaw. Just rich enough without being overwhelming and sinfully delicious. After all that food you think we would be done. Not this group. We never end a meal without dessert. It was a tough call but we deliberated and agreed upon the Coconut Sundae. Coconut ice cream, hot fudge, macadamia nuts and pieces of chocolate cake hidden beneath the mound of ice cream. And you get to add the toppings as you wish. What’s not to like? My only regret is I forgot to snap a photo.
This is when the food coma started to really set in. … and then I felt like I couldn’t move. That’s a sign of a great meal. Or maybe just over-eating. Nevertheless, I was very impressed with Ka’ana Kitchen and felt refreshed by the fact that the experience did not feel sterile and stereotypically hotel-esque. The service was attentive, friendly and knowledgeable. The restaurant has a great vibe and a good scene for people-watching. You should arrive early and enjoy a cocktail at the outdoor bar during sunset. There are great cocktails at the restaurant when you arrive as well. I wouldn’t stay in the Wailea area of the island without giving Ka’ana Kitchen a shot. The price tag may sting, but the quality justifies the sticker shock. Even though the restaurant is fairly new it already has a positive buzz about it and I am sure its popularity will only continue to grow. Mahalo Ka’ana Kitchen! I hope to return again soon.
When To Book: Ka’ana Kitchen accepts reservations on OpenTable. We did not have a problem booking a table a couple of days in advance for a party of six, but I would recommend trying to make a reservation in advance of your travels to Maui (assuming you do not live there full-time).
A few weeks ago I took a vacation in Napa Valley and man is there some good food (not to mention wine) to be tasted in that California region. If you are one who seeks out high quality food and self proclaim yourself a “foodie” this is definitely an area that should be on your bucket list. I spent the better part of my week trying to hit all the highlights, but there is so much to get through that there was no way I could do it all all in six days. … not to mention I spent a fair bit of my time scoping out the vineyards. … minor distraction. So, below is a synopsis of each of the restaurants/food establishments I visited on my trip. I tried to keep each somewhat brief (keyword: TRIED). If you have traveled to the region and have suggestions of places I should have visited please share them with me. I can guarantee there will be another trip in the near future. Enjoy my food journal through the Napa Valley…
This was my first stop after driving up to Napa Valley from San Francisco. I typically do not go on vacation to try things I can get in New York, but this was the original Dean&Deluca and I felt it necessary to drop in. No offense to the New York City locations, but the Dean&Deluca just south of St. Helena a notch (or two) above. You are not going for a sit-down meal, but it’s a great place to just stop in and pick up lunch. Great picnic material in there. If you are renting a house or staying somewhere in Napa Valley where there is access to a full kitchen, Dean&Deluca would also be a great place to go and pick up things to stock up the fridge. It will not be a cheap excursion though. There are great salads (both prepared and make-your-own), hearty sandwiches, a coffee bar, an ample sweet selection and a great wine section. So basically everything you could possibly need for a perfect picnic lunch. There is also some space outside of the shop to leisurely sit and nibble as well.
Press is owned by the same people that brought us Dean&Deluca, and conveniently located next door. It’s best known for its steaks, but Press will not initially strike you as a traditional steakhouse. This will not hit you until you begin perusing the menu. There’s plenty in store, however, for those (like myself) who do not eat red meat. The restaurant has a lively ambiance with a dining room that’s not too formal and austere, a great bar for drinks or a meal and, additionally, great outdoor space to enjoy the vineyard setting. Like many restaurants in Napa Valley, Press has an extensive wine list with a nice variety of local selections. If you’re a steak lover Press has a cut of almost any thinkable variety and beef is really their specialty. I enjoyed a nice piece of Walu fish with a side dish of summer corn. The side dish was big enough to be a main course and I definitely needed a partner in crime to even make a dent in the serving of corn that arrived at my place setting. I also started the meal with a simple salad of mere butter lettuces with a light mustard vinaigrette. I generally tend to find salads of just lettuce boring and unoriginal, but this understated salad did the trick that night and tasted garden fresh. The meal thus far sounds tame and healthy but I have not yet mentioned the bacon bar menu, which upon spotting I could not help but indulge. If you sit at Press’s bar to eat you can order off either the main menu or abbreviated bar menu (even both if that’s what suits you. …it was certainly the way I went). The bar menu is where the bacon goods reside and there are seven varietals to choose from. You could also go big and just go for the whole bacon sampler. I would highly suggest having at least one other person with you before embarking down that road. There is anything from the standard applewood smoked to double cut and even wild boar bacon. I thought it was a great idea since many steakhouses I go to do have a bacon offering on the menu, but I had yet to see a separate bacon menu with this many options be. I was stuffed after all this, but that did not stop me from partaking in the grand finale. … dessert. I ordered a strawberry shortcake piled high with fresh whipped cream and strawberries. Embarrassingly enough I devoured almost the entire thing. See the picture for yourself and you will realized that was quite the feat.
Cook is a small restaurant centrally located in downtown St. Helena. My mom was actually the one who first told me about it, and then there were some locals I met later who also told me it was definitely a place to check out for lunch so I did just that. One of the first things that caught my eye was the decor. The space is not very big so the dining room is intimate, but the bar set up was very nicely done with a white marble top, very cool glass light fixtures and high shelves behind the bar with every inch lined with rows of wine bottles. I liked the feel of the place from the moment I stepped in and everyone who worked there was genuinely friendly. The menu is of Northern Italian influence with simple preparations that take advantage of local, seasonal ingredients. I stopped in for lunch and had a roasted red pepper and white bean soup and their hand made mozzarella. The soup was not a puree, but rather a very simple broth with whole white beans, slivers of roasted red peppers and an arugula garnish. It was light, not short of flavor and quite savory. The mozzarella was clearly fresh and served with grilled bread drizzled with olive oil. Simple, hearty and just what I needed. There were also a variety of salads, pastas, sandwiches and other entrees on the lunch menu so enough options to please most crowds. Great place to stop in if you’re bopping around the town of St. Helena or you’re taking a break between vineyard stops.
SolBar is the restaurant attached to the Solage in Calistoga and a solid stop for foodies gallivanting around the Napa restaurant scene. I happened to be staying in the hotel so I was able to take advantage of the breakfast and dinner selections at SolBar. The restaurant received a Michelin star this year and the chef previously worked at San Francisco’s Gary Denko and Thomas Keller’s acclaimed French Laundry. The dining room itself is a bit formal, but if it’s a nice night and you are able to snag a table outside with the fire pits surrounding you and overhanging trees lined with stringed lights I definitely recommend doing that. The outdoor seating area had a great, relaxing feel to it. I, however, decided as a solo diner to just take my dinner at the bar since the menu was the same anyway. Maybe I should have done the outdoor route, but I may have gotten a little bored. As for the food, everything was delicious and beautifully prepared. I started with a great dish consisting of peaches, prosciutto, dollops of ricotta garnished with arugula. It may sound like a mis-matched assortment of flavors but it all came together very well. I followed that up with a soft-shell crab and a lemon cake with fresh blueberries. I will have to say the beginning and end of the meal were definitely the highlights. Choosing dessert from a menu of cheesecake with fresh local strawberries, lemon cake with fresh blueberries and “Chocolate Decadence” is no easy task. So I did not do it. I told the bartender to bring me his favorite and he did not disappoint. My gut usually leans into chocolate, but in this instance I would have missed out had had I followed my cravings. The lemon cake was perfectly moist with sinfully good blueberries, a toasted meringue that lined the bottom of the plate and verbena ice cream to top it off. The dessert was surprisingly light and impressive. SolBar is great for dinner, but the restaurant has a killer breakfast too. If you’re staying at the hotel I strongly recommend taking advantage of it. It may cost $20 for an egg sandwich, but hey, you’re on vacation, right?
One word – Mozzarella. If you like this creamy cheesy delight you must stop by Tra Vigne in St. Helena during your trip in Napa Valley. I recommend stopping in for lunch and ordering the Mozzarella “Al Minuto.” Ask if you can add a side of sliced heirloom tomatoes as well just to make it that much more complete. The mozzarella is house made and literally made the moment you order. When the mozzarella arrives at the table, your server will present it and carefully slice the warm goodness onto grilled bruschetta drizzled with olive oil. And yes, it does taste as amazing as it looks. Just make sure to enjoy it quickly since once the cheese starts to cool it’s not as tasty as the warm version. I honestly did not even view the rest of the menu because the mozzarella was the first thing to catch my eye. The restaurant’s ambiance could be improved as you kind of feel like you’re dining in an upscale Italian chain restaurant, but the high-quality food and outdoor dining space help ease the somewhat cheesy interior.
I was not overly impressed by downtown Napa, but someone from the area recommended I stop into Oenotri so I gave it a whirl. I went in for lunch, which probably was not a wise decision as the place was almost empty. I think too many people were out wine tasting and it probably becomes more lively around dinner time. The selling point – and the reason I made the trip in the first place – is the fact that Oenotri makes all of its charcuterie fresh in-house. The dining room is spacious with a large open kitchen, but the ambiance was nothing to really write home about. The charcuterie was definitely tasty though. I received a very generous plated portion of a variety of cured meats to try. There was no prosciutto which was a slight disappointment, but I couldn’t really complain with the other salami selections on my plate. There was a 38 month prosciutto on the menu, but it just did not happen to be on my sampling plate. The restaurant has a pretty extensive cured meats menu and from the flavors you could definitely tell everything was fresh. So if you happen to be in the downtown Napa area and are looking for a place to stop in for a light bite I would check out Oenotri and go right to the “Salumi Menu.”
This place is great for lunch. The whole concept is pretty much everything you want from a Napa Valley food experience. Farmstead is part of Long Meadow Ranch so many of the items showcased on the menu come from there. Honey, eggs, fruits, vegetables and even the grass-fed beef. You name a dish on the menu and its highly likely the ingredients come locally from Long Meadow Ranch. So clearly, the theme is farm-to-table. I recommend the outdoor seating area, which is perfectly peaceful and surrounded by gardens. The interior of the restaurant is nice as well and the kitchen is open so you can view what’s going on “behind the scenes.” There is a great lunch menu with plenty to choose from and I wish I could have gone twice because there were so many things that looked appealing. I was on a big mozzarella binge this week, so I decided to keep the theme going and order an heirloom tomato salad with fresh mozzarella and garnished with sea salt. The tomatoes were of brilliant shades of red and yellow shade and very flavorful. I also started the meal with a grilled artichoke and cheddar biscuits served with honey butter. I am a sucker for a good artichoke when I have one and this one was just what the doctor ordered. Tasted straight off the grill, dripped with olive oil and had a great dipping sauce which Farmstead called “sauce gribiche.’ Definitely not the low-fat kind. The honey butter made the biscuits too. I am sure the honey was local and that sweetness mixed with the savory of the biscuit made for a delightful treat. Needless to say, I was stuffed, but fully satisfied by the end of this meal. Worth making the trip to Farmstead as I think it’s unique to the area and serves food that you will remember for your whole trip. You can also always visit the tasting room next door once the meal is complete as well.
Farm is the flagship restaurant at the Carneros Inn and a bit more of a “to-do” than the other places of which I have already spoken.The setting is lovely with lounge chairs outside encircling fire pits to keep you warm during the cool Napa nights. The dining room itself is elegant, but could use a bit more lighting to guests could actually read the menu or see clearly what they are eating. Farm’s menu is seasonal and changes frequently based upon what is locally available. Upon walking in the entrance I expected to have a lovely meal, but there were two odd occurrences that definitely jaded my experiences and took my focus away from the food itself. The first impression came when my server arrived at the table to take my drink order. I requested her recommendation from the Cabernet Sauvignon’s on the wine list offered by the glass. Instead of merely pointing out that the 2009 Faust was her preference and of the highest quality she felt the need to comment that she very much liked that wine but because of the price I may not want to order it. Now, maybe this was not meant maliciously or condescending in the slightest, but I prefer to not be sized up when dining out and can decide on my own whether a glass of wine is too expensive or not. I am not one to make a huge fuss at the table, however, so I ordered my glass and was prepared to move on to the rest of my meal. But then a second oddity happened. I had asked to keep the wine list at my table in case I decided to order something else. So after ordering my meal I began to leaf through it and see what else was on the list. A lot of this was out of genuine curiosity and interest about the make up of the Farm’s wine list. Instead of allowing me to be in my own peaceful bliss, another man who worked at the restaurant (he appeared to be the sommelier, but I cannot say for sure) felt the need to come over to the table only to say, “Should I grab you a magazine instead?” This really got me heated inside, but I again very politely laughed it off. I found it odd that he felt the need to swing by my table and point out that fact that I was alone and probably needed some entertainment. I was doing just fine. … I just wanted to look at the wine list. Maybe even buy a bottle and spend even more money. And I have now digressed a touch too far. … back to the food. The menu has two formats – a tasting or a la carte. I opted out of the tasting because the main menu looked more interesting. I will give Farm credit on this front. The dishes are creative and combine flavors I would not necessarily pick together on my own. I began with roasted baby beats served with grilled peaches, honey yogurt, red quinoa and wild arugula. The execution of this dish was well done and the different textures combined with distinct degrees of sweetness between the yogurt, beets and peaches made this appetizer a winner. I had the Jidori Chicken entree, which consisted of tender meat served with pole beans, basil aioli, slow egg, tomato jam and natural jus. Also delicious, but I did think there was too much going on with the plate in this case. The slow egg seemed misplaced and it was not clear what I was supposed to do with the tomato jam garnish. Dessert brought it all together though and was the highlight of the meal. When something is called “Mint Bliss” it’s probably a no-brainer. And this rendition was well worth the extra calories. Here are the ingredients: dark chocolate, graham pudding, whipped white chocolate and chocolate shortbread crumble. Oh yea, and there was a mint mousse and ice cream in there as well. The preparation is hard to picture (and the photo I have does not do it justice), but take my word for it and try it if you ever find yourself at Farm.
Pork buns, Pork buns, Pork buns. I cannot tell you how many people I encountered during my trip that told me 1) I needed to experience Redd and 2) when I did I could not leave without trying the pork buns. I had heard about the restaurant prior to all this advice and knew it was a local favorite, but I had no idea about these highly esteemed pork buns. Could they really be that exciting? Well, I obviously had to go and try them out. I was unable to score a reservation at Redd, but luckily the restaurant has a lively bar that I was able to squeeze into on a busy Tuesday evening. If I had been able to get a table I would likely request outdoors as the setting on the patio looked quite charming and serene. The restaurant is located in the heart of Yountville, which is home to a number of other Napa foodie favorites as well. There was a great liveliness about the place and it was buzzing the Tuesday night I dropped in. I was able to squeeze myself into the last available seat at the bar, which was fortunate since not shortly after there was a decent wait time for people looking to sit at a coveted bar seat. The bar space is not very big but there are also a couple high-top table for two behind the bar that serve the same purpose. The restaurant is relaxed by nature but the food evokes elegance in its preparations. So I clearly ordered the pork buns. I had to. … there was too much hype to pass those up. And yes, they were good. The dish definitely has Asian influences and consists of two puff, doughy buns (not sure how else to describe them) topped with small chunks of pork smothered in a sweet glaze and garnished with a house-made slaw. Either order as a main course or to share as an appetizer. The pork buns are on the bar menu so if you’re sitting in the dining room you may have to ask very nicely to have a try. I also tasted a local heirloom tomato salad with corn, squash and two toasts topped with goat cheese and olive tapenade. The vegetables were fresh, flavorful and even the simplest salad was prepared in a way that that I was almost afraid to destroy the creation. Those toasts with the goat cheese and olive tapenade were also darn good. Dessert was chocolate, chocolate, chocolate. Chocolate mousse cake with peanut butter praline, caramel and milk sherbert. Need I say more? And again, the presentation was delicate and beautiful. My sweet tooth got the better of me though and I dug right in. In addition to the food, Redd has a great cocktail menu and extensive wine list. I will say, however, the bartender working that night was not the friendliest to me. While other guests received an amuse bouche or the recipients of other small hospitable gestures I was somewhat ignored in the corner and enjoyed my meal mostly in silence. The food was great but a little more attentiveness would have gone a long way.
This is the more casual sister restaurant to Redd and is attached to the neighboring North Block Hotel. Since it is not located right in the center of Yountville, Redd Wood is in a more quiet and relaxed setting than other restaurants right on the main street of town. The restaurant has a sleek design with black leather banquets, a noteworthy giant steel door, numerous intriguing light fixtures and an impressive bar set up that has an old-fashioned feel to it. There is also al frescodining for those who want to enjoy the scene on the near by Yountville streets. Influenced by Italian cuisine, Redd Wood provides a menu that features wood-oven pizzas, pastas and house-made charcuterie, among many other things. I enjoyed a charcuterie plate and an heirloom tomato and burrata salad (I told you I was on a mozzarella binge). The charcuterie was a nice selection of cured meats that each had distinct flavor that tasted very fresh. The pizzas that I saw from other tables also looked intriguing and I probably should have given them a whirl. Would have been too much food for one person though. … save it for next time!
Two weeks ago I got a taste of one of the Hampton’s newest restaurant additions – The Topping Rose House. The Topping Rose has the promise to be the new luxe destination for summer weekenders this season. It’s going to come at a price, of course. Rooms go for ~$1,000 per night, but you will be able to decompress at what looks like it will be an impressive spa and enjoy the fine dining experience that comes with a Tom Colicchio restaurant. I am going to focus on the restaurant more than the Inn itself, but they did do a great job of restoring an historic landmark in the center of Bridgehampton. From the outside, the building fits in nicely with the town’s surroundings and does not stick out as a gaudy eye sore. I think this was some people’s concern upon fist hearing about the new luxury accommodations coming to town. The inn and spa are not in full swing yet, but promise to be by the summer rush not too far off. In the meantime, people, like myself, who sometimes make the trip out there in the off-season have the privilege of testing the restaurant before it becomes impossible to get a table. Come Memorial
Day that will surely be the case.
Topping Rose is elegant but not in the same way Colicchio designed Craft or Riverpark where you enjoy a meal in a lavish dining room. The setting itself is rather quaint and it feels as though you are dining in the middle of a farmhouse. The decor is wonderful and brings forth a comfortable ambiance. The real elegance at Topping Rose lies rather in the preparation of the food. This is not my first Colicchio experience, so I know what to expect in terms of food quality and his general flare for modern and seasonally appropriate cooking. The off-summer menu was definitely reflective of winter and early spring flavors, so I will be interested to see what comes next in the summer time when Hampton tomatoes, corn and other farm-fresh goodies blossom in abundance.
The menu item of the night at our table was the Tilefish. I strayed from the other three and decided to try one of the pastas instead. Given the exuberance and high recommendation for the Tilefish, however, it’s probably worth a try. The fish is served with gold and blue potatoes, leeks and preserved lemons. Now, be careful here. When the server described the dish to us it was conveyed that there would be a puree of leeks beneath the fish and a noticeable serving of said preserved lemons. What actually came out was a delicately prepared fish with a light sauce infused with leek and lemon flavors. This was confusing to a few members of the table, who insisted they get to the bottom of this mystery and find out where the leeks and lemon resided. To their dismay, the puree was not missing just slightly misrepresented from the beginning. Nonetheless, the overall review for the fish was positive and all three people I dined with seemed to enjoy the light and flavorful dish.
I do not order pasta very often, but on this occasion I had a particular craving for a new and inventive carb creation. I tried the restaurant’s Smoked Pappardelle, which is topped with a slow poached egg. All of the pastas at Topping Rose are made in house and, in the case of the Pappardelle, they actually smoke the pasta noodles so they taste just the faintest bit of delicious smoked meats. The sauce is light and the poached egg adds a rich twist to the dish. I am glad I ordered the smaller portion because anything more may have been too decadent. For a starter, I had the Fennel, Radish, Celery and Cucumber Salad which is one of the appetizers I hope never comes off the menu. It’s great for every season and filled with fresh, refreshing greens and finished off with a light goat-yogurt herb dressing. While I enjoyed my entire meal this simple preparation was probably the highlight.
Additionally, we ordered the Fried Oysters with Braised Chili Bacon which were a nice twist the standard raw oyster. I am no huge fan of oysters myself, but these were delicious (maybe because they did not really taste like oysters!). The oysters were not over-fried and together with the bacon I could almost transport myself to a beach BBQ. Yet another good preparation for all seasons. The other must-do on the menu is checking out the side dishes. Generally side dishes are not a main attraction for any meal, but picking up the Brussel Sprouts and Roasted Cauliflower are a great way to round out a meal at Topping Rose. They are simple, but you won’t be disappointed.
There was, of course, some dessert to finish off the meal. By this time I was quite satisfied, but I did need something small and sweet to top me off for the evening. There were quite a few inventive ice cream flavors to sample and even though it seemed like the simple choice I went with a few scoops of coffee ice cream. There was also Lemon Meringue Tart and Apple Tarte Tatin at the table so I snagged a small taste of each. They were both great, but the Tarte Tatin beat out and would be my pick to anyone looking for a dessert suggestion. The restaurant also brings out petit fours of mini chocolate chip cookies and other small chocolate treats, so I doubled up on my ice cream and enjoyed a few of those. At the end of the meal, in true Colicchio fashion, you receive a small satchel of house made granola to remember the restaurant by as you enjoy breakfast the next morning.
Topping Rose will be a great addition to the Hampton restaurant scene, but it should definitely be reserved for a special occasion. To me, this is not a restaurant you bring the little kids on a random Friday evening or make a standing reservation at every weekend. Some people might do this, but I think it de-values the special nature of the place. It’s not gaudy, pretentious or over-the-top, but when you walk in you know you’re in for a treat so savor it that way. I would love to check out the brunch and will likely do so at some point this summer when occasion allows, so be sure to look for a Topping Rose update.
The Topping Rose House, One Bridgehampton – Sag Harbor Turnpike, Bridgehampton, NY, 11932. Phone: (631) 537-0870.
When To Book: I recommend booking a table at Topping Rose as early as you can plan. Even in the off-month of March, our options for a Saturday seating were 6 p.m. and 10:30 p.m. It will be even busier in the summer so get to planning sooner rather than later.
This weekend was my second time dining at Michael White’s Marea, but this time was very different from the first. I ate at the bar. For those of you who have never been to, or heard of, Marea let me assure you this is no standard meal one would normally expect from “bar dining.” Although it was not the full Michael White special, eating dinner at the bar still had plenty of charm and I was greeted by the same great service and food experience as when I dined in Marea’s main dining room a few months back.
Although I do recommend engaging in the “proper” Marea experience – one in which you eat in the elegantly modern dining room, savor the Italian wine selection and partake in the ~$100 four-course prix fixe menu -there is definitely reason to also consider the more relaxed dinner-at-the-bar approach as well. I did not have to make a reservation weeks in advance (decided to go three hours prior), did not engage in a three-hour long meal, nor did I feel the urge to gorge myself in four-to-five courses. Marea is a special place and in no way will I try to discredit its fine dining appeal, but I am merely going to highlight an alternative approach to enjoying the restaurant.
Bar dining does not always draw that much appeal. Many times you end up with approximately two inches of personal space which other patrons frequently intrude as they reach over you in an attempt to get the bartender’s attention. The other problem I have found in the past is that service at bars can be spotty and the meal typically feels quite rushed. None of this was not the case at Marea. Even though every seat at the bar was full, I never felt interrupted by others anxiously standing behind waiting for a cocktail. I also never felt as though I was part of the conversation happening between the couple next to us. The setting was still personal and intimate even at the bar. As far as the service goes, the bartender could not have been more helpful. From the time we arrived he made sure to seat us promptly and throughout the meal he was just as attentive as my server during my last meal at Marea (and the restaurant generally has very good service). We never felt rushed and were merely left to enjoy the meal at whatever pace we pleased.
Marea is known for many things but the pasta dishes are famous. All of the pasta is house made and I do not think I have ever tasted pasta so delicate and well-prepared. Maybe once in Italy, but Michael White’s creations are truly one-of-a-kind. The most acclaimed item in the pasta section of the menu is the Fusilli, which is prepared with red wine braised octopus and bone marrow. Nearly anyone I have ever spoken to about the restaurant has brought up that dish at some point in the conversation. I went against the grain and ordered what optically looked to be the most simply prepared pasta on the menu – the Pansotti. The dish consists of house made ricotta ravioli topped with a fresh basil pesto sauce. Sounds plain and boring, right? Quite the contrary. Saying each morsel of pasta nearly melted in my mouth may sound cliche, but that is actually the precise way to describe it. When a chef can make even the most basic preparations taste exquisite that’s when you know he/she has created something special. I only wish the bowl could have been bigger because I now find myself four days later still craving just one more bite. Prior to the pasta, I started with the Astice appetizer which consists of a creamy burrata cheese topped with gracious chunks of lobster. Another seamless preparation and one I think should be on most people’s tables at Marea. Even though burrata comes from the heavier cheese family of mozzarella, this rendition was light and the lobster was a hearty complement.
By the time the appetizer and main courses were complete I was ready to call it quits – my appetite was more than satisfied. I could not stop though because earlier I spotted a dessert calling my name from across the bar – Strati Di Cioccolato. There are a number of tempting options on the dessert menu, but as a lover of chocolate this was the natural fit. The chocolate crema and salted caramel mousse were encased on either side by thin layers of solid chocolate and sprinkled with a coffee crumble to give it a little crunch. The dollop of Fior Di Latte ice cream (literal translation – “flower of milk”) on the side was a very simple and refreshing finishing touch.
Even in the most casual setting Marea did not fail to impress. After three courses and two (very) generous pours of Brunello Di Montalcino I was ready for a good night’s sleep. It continues to amaze me how even at one of New York City’s most highly rated restaurants it felt natural to immediately fall into a state of relaxation and decompress after a long week. There was no pretension or anything completely over-the-top. … except maybe the bill that came at the end. It won’t be the cheapest dinner you have ever had, but if you find yourself wanting a last-minute splurge, and are within striking distance of Columbus Circle, do not overlook the bar room and take a peek into Marea. Hopefully your visit will be as pleasant as mine.
Marea, 240 Central Park South, NY, NY 10019. Phone: (212) 582-5100
When To Book: Marea accepts reservations on OpenTable but it can be difficult to get reservations, especially at peak times. I would strongly suggest trying to book well in advance. Walking in and sitting at the bar is always an option, just be prepared to have a little bit of a wait if it’s a busy night. At 8 p.m. on a Friday I only had to wait ten minutes, but that could have been a little lucky!