How could a hungry editor, and her staff of four, possibly refuse when a restaurant sends out the invite for a big-a mama and a-papa Italian-style dinner?
In gastronomic circles, the concept of flights has, well, taken flight. It began with wine, the idea of a sampler of different varietals to compare and contrast; then it spread to other spirits, and now it's applying to food. I've seen flights of everything from foie gras to cheese.
There are evenings in New York that can completely transport you out of what sometimes feels like the incessant noise and chaos of the city, whether it is through strains of a magnificent orchestra, the drama of a heart-rendering play or the ambience of an elegant restaurant.
It's only natural to follow up an afternoon of fine art with an evening of fine dining. With the recent relocation of Saul—a Park Slope restaurant staple that has just found a new, more artsy abode at The Brooklyn Museum—doing so just got a bit easier.
A few days ago, during a particularly harrowing deadline, I was lucky enough to get a press sampling of three of Martini’s sparkling wines: Martini Asti, Prosecco and Rosé.
I get into the office every morning between 8:30 and 9 a.m., greeted with the usual mayhem.
For office worker bees, it’s so easy to get bored with the available options for lunch (and, unfortunately, dinner on the occasional late nights).
I have to admit: the idea of shlepping up to West Harlem to check out a new restaurant called Riverbank Grill in Riverbank State Park was not my idea of an effortless Tue
Going-away parties are a fact of office life, whatever their raison d’être.
When one thinks of cheese, one usually thinks of France and its fromage.