Posts Tagged ‘bloody Mary’

Real New York City Foods

There’s nowhere like New York City when it comes to dining options, fast food to fine dining and everything in-between. What makes the city so appealing, however, is how many of these choices are true New York creations, with some pedigreed from the end of the 19th century. These are the foods you shouldn’t miss during a trip to the city with some available for shipment anywhere in the US. Most are presently offering takeout and delivery as well. Call to verify hours and availability.

Katz’s Delicatessen

Often, visitors crave dishes made famous in iconic New York City movies and TV shows. “I’ll have what she’s having,” trills the woman sitting next to Meg Ryan at Katz’s Delicatessen in “When Harry Met Sally.” Everyone’s familiar with that scene, but do they know what to eat? Absolutely not what Meg was eating in the movie, a turkey sandwich. What gets my vote is the oversized hot pastrami sandwich, served on rye bread, perhaps with a little mustard or even Russian dressing. Have a side of pickles with it for the full experience. Don’t love the smoky, peppery hot pastrami? The corned beef is equally ambrosial, and both hearken back to Katz’s opening in 1888. Free shipping nationwide. 205 East Houston Street at Ludlow St., Manhattan, 1.212.254.2246. https://katzsdelicatessen.com/

Junior’s on Flatbush Avenue in Brooklyn

Another deli with a specialty worth seeking out is Junior’s on Flatbush Avenue in Brooklyn. While Junior’s has locations in Manhattan, it’s the Brooklyn one that causes me to drool. The must-order here is a piece of their phenomenal cheesecake. Junior’s New York style is rich and creamy, made with cream cheese rather than ricotta like the Italian version. Order the strawberry cheesecake with glazed whole strawberries on top. You’ll love this so much, you’ll want to have a whole cake shipped home via Goldbelly. 386 Flatbush Ave. Extension, Downtown Brooklyn, btw DeKalb Ave. and Fleet St., 718.852.5257.

Zabar’s

Delis and their offshoot cafes seem to have a hold on the city. Note Zabar’s on the Upper West Side. A food mecca for anyone who visits New York City, Zabar’s is the king when it comes to what we call “appetizing.” You could start with a tasting at their smoked fish counter, sampling Scotch cured salmon or a piece of smoked whitefish, and then finish with one of their rugelach, a sweet dessert that’s a pastry pinwheel encircling a chocolate or cinnamon center. If you want to use your credit card, be sure not to mix up the checkout lines as Meg Ryan and Tom Hanks did in “You’ve Got Mail.” Zabar’s Café next door gives you a chance to enjoy a bagel with nova and a schmear (of cream cheese) in a sitdown setting. 2245 Broadway btw W. 80th and W. 81st sts, Manhattan, 212.787.2000. Nationwide shipping. https://www.zabars.com/

H & H Bagels

While we’re on the topic of bagels, bagels are a New York City staple and the best in the world are found in the Big Apple. True New York bagels have a crisp outside and chewy inside. Eat them plain or as a sandwich – they’re the perfect on-the-go carb loader. Many varieties are available including some vegan ones, perfect with a vegan tofu spread. H&H has been supplying the city with these gems for nearly 50 years. Homesick New Yorkers avail themselves of their overnight shipping, or you can visit their storefront and choose from 19 varieties of bagels that have just been boiled and baked on burlap-covered boards. Don’t trust any impostors! And, remember, a great bagel doesn’t need to be toasted. 1551 2nd Ave., btw E. 80th and E. 81st sts, Manhattan, 212.734.7441. Nationwide shipping: https://www.hhbagels.nyc/

John’s Pizzeria

Discussion is ongoing among city foodies as to where to get the truest, purest pizza. In my opinion, the prize goes to John’s Pizzeria of Bleecker Street. Baked in a coal-fired brick oven as has been done for 75 years, John’s perfect thin-crust tomato sauce and mozzarella pizza can be further enhanced with toppings like fresh garlic, sausage and basil. No slices. 278 Bleecker St., btw Morton and Jones sts, Manhattan, 212.243.1680. http://www.johnsbrickovenpizza.com/

Nathan’s

Similarly, hot dog mavens debate the merits of Nathan’s original stand in Coney Island (a “Seinfeld” favorite), Gray’s Papaya or Papaya King. Each claims to have hot dogs as good as filet mignon. I’ll let you do the comparison. (In actuality, the first hot dog introduced to Coney Island was Feltman’s in 1867, now found in a variety of kiosks and grocery stores throughout the city. Order them via FeltmansofConeyIsland.com). Dress these all-beef dogs with sauerkraut, cooked tomato-based onions, and mustard. Pair them with the curious papaya drink offered, and you have a quick meal or snack.  Nathan’s, 1310 Surf Ave., btw Stillwell Ave. and Schweikerts Walk, Coney Island, Brooklyn, 718.333.2202; Gray’s Papaya, 2090 Broadway, btw 71st and 72nd sts, Manhattan, 212.799.0243; Papaya King, 179 E. 86th St., at Third Ave., Manhattan, 212.212.369.0648. Nationwide shipping for Gray’s Papaya and Papaya King via Goldbelly https://www.goldbelly.com. Nathan’s hot dogs are available is grocery stores or via Amazon.com.

Delmonico's

But perhaps you’d like a more serious meal before you have a snack or dessert? Consider a visit downtown to one of New York’s most iconic restaurants, Delmonico’s, where dishes like Baked Alaska and Lobster Newberg were invented. Lobster Newberg, dating back to 1876, is shellfish set in a rich sauce of cream, sherry, cognac and pepper. You could sample the signature Delmonico ribeye steak here as well, or head to Brooklyn to another of the city’s iconic restaurants, Peter Luger, for their buttery sliced Porterhouse steak. Sometimes gruff, always crowded and consistently delicious, Peter Luger’s is the real deal, founded in 1887. Be advised that credit cards are not always accepted.

Waldorf Salad

Vegetarians have something to cheer about as well: the Waldorf Salad, created for a private party at the venerable Waldorf-Astoria on Park Avenue in the 1890s, mixes candied walnuts, apples, and greens with a delightfully light yogurt and crème fraiche dressing. Although the hotel is currently closed for renovations and will likely morph into more of a residence space than a hotel, you can make their classic recipe at home.

Grand Central Oyster Bar

I also suggest a visit to the 101-year-old Grand Central Oyster Bar, located down the ramp in the beautiful Beaux-Arts Grand Central Terminal. Walk to the bar area to the right, where their special oyster pan roast is prepared before you in original steam kettles. A combination of butter, cream, sweet chili sauce and oysters in a soupy concoction, this makes for an indulgent lunch or dinner that pairs beautifully with a Bloody Mary or local brew. Delmonico’s, 56 Beaver St. at South William St., 212.509.1144; Peter Luger, 178 Broadway btw Diggs and Bedford aves, Williamsburg, Brooklyn, 718.387.7400; Grand Central Oyster Bar, 89 E 42nd St., btw Park and Vanderbilt aves, Manhattan, 212.490.6650.

King Cole Bar and Salon

Although the Bloody at the Oyster Bar is a worthy selection, you should really pay homage to the “temple” where the cocktail was perfected, the King Cole Bar and Salon at the St. Regis Hotel. Once named the Red Snapper, the Bloody Mary was created 80 years ago by bartender Fernand Petiot and the original recipe of vodka, tomato juice, celery salt, pepper, lemon and Worcestershire Sauce is still served. While you’re there, take in the beauty of the mural that holds a secret only the bartenders can disclose. 2 E. 55th St., btw Madison and Fifth aves, Manhattan, 212.339.6857.

Sigmund’s Pretzels

Two other favorite libations in the Big Apple are the light and dark ales found at McSorley’s Old Ale House, with a heritage dating back to 1854. Revelers order saltines with Cheddar cheese, onions and mustard to accompany. 15 E. 7th Street, btw 2nd and 3rd aves, Manhattan, 212.473.9148. But I prefer to drink my brews in the company of another of the city’s iconic foods, the pretzel. Since you can’t imbibe outdoors in New York City unless at a sidewalk café with a liquor license (and they rarely serve pretzels), grabbing a pretzel from one of the many food carts isn’t a good option for a glam night on the town. However, Sigmund’s Pretzels in Alphabet City has you covered for this favorite. They ship their hand-rolled German pretzels nationwide. Following a recipe dating back more than a century but modernized with six flavor choices, the soft pretzels give you a nice reason to throw back a couple of cold ones as well. Be sure to dip them in some whole grain mustard to enhance their doughy center. 29 Avenue B at E. 3rd Street, Manhattan, 646.410.0333. https://sigmundnyc.com/

Yonah Schimmel’s

As long as you’re downtown, you should really stop by Yonah Schimmel’s for another of New York’s best, the knish. Baked fresh on premises with a variety of fillings, the knish is a potato- or sweet cheese-based pastry-like finger snack. Yonah Schimmel’s has been doling them out to hungry customers for more than 110 years. Ask for a Dr. Brown’s Cel-ray soda to wash them down. Nationwide shipping via Goldbelly East Houston St., btw Forsyth and Eldridge sts, Manhattan, 212.477.2858.

Eisenberg’s

If your sweet tooth has started to rear its fangs, New York is long on treats it can call its own. The 90-years young Eisenberg’s on Lower Fifth Avenue is a luncheonette oozing history and tradition. Try one of their refreshing egg creams made with neither cream nor egg. Choose from chocolate or vanilla – it’s a frothy drink made with Fox’s U-Bet syrup, icy cold milk and fountain seltzer, very much a New York original. 174 Fifth Ave., btw W. 22nd and W. 23rd sts, Manhattan, 212.675.5096.

Benfaremo Lemon Ice King of Corona

Many of you might remember the Italian ices in the opening credits from the TV show, “King of Queens.” Tucked behind Citi Field, Benfaremo Lemon Ice King of Corona scoops out 40 flavors of the slushy dessert that’s both portable and refreshing.  52-96 108th St., btw 52nd and 53rd aves, Corona, Queens, 718.699.5133.

William Greenberg Desserts

At the city’s bakeries, you’ll find a cookie distinctively New York that was made famous in “Seinfeld” when the bobka ran out. Head to William Greenberg Desserts on the Upper East Side for a black & white, a cookie-cake combo that’s made from vanilla cake dough and frosted on one half with soft vanilla fondant and the other with chocolate fondant. For the kids, there are even mini versions. Online shipping is available. https://wmgreenbergdesserts.com/ 1100 Madison Ave., btw E. 83rd and E. 84th sts, Manhattan, 212.861.1340.

Posted by Meryl Pearlstein
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A New England Getaway from New York City: Newport, Rhode Island

Photo By: Gavin Ashworth

Newport, Rhode Island looms large in the lore of 19th-century society. It was where the wealthy vacationed, where they built their summer “cottages,” and where they entertained on a grand scale. The mansions lining Bellevue Avenue offer a taste of the Gilded Age, and they welcome you year-round to explore and imagine life as it was in what has been dubbed “America’s First Resort.”

For those of us who live more modestly, Newport (https://www.discovernewport.org/) holds much appeal beyond this fantasy life of the rich and famous of the 1880s. It’s also the playground of the sailing and yachting set and known for the America’s Cup.

Newport is a walkable town with quaint New England shops, beautiful flowers, stunning buildings, and oodles and oodles of history. It also remains a beacon to what is possible: having a port that early on rivaled that of New York and Boston, and serving as a haven for religious freedom from as early as 1639. And if the fresh ocean air doesn’t capture you with its salty perfume, the friendliness of the locals certainly will. Newport will always be a place to visit again and again.

I have returned to Newport many times, in different seasons, and have had a wonderfully enriching getaway each visit. The regatta and racing season may not begin until June, but spring is equally delightful in this elegant seaside town. Walking past the historic and architecturally significant International Tennis Hall of Fame (https://www.tennisfame.com/) or stopping at the quirky Audrain Automobile Museum (http://audrainautomuseum.org/) for more dreaming and drooling — this all add to the appeal of the city.

Newport is the home of the oldest synagogue in the United States. The 1763 Touro Synagogue welcomes visitors on a guided tour where you learn about the beginnings of the Sephardic community in the United States and George Washington’s inspirational letter to the Jews of Newport. The letter, written in 1790, is read annually to the congregation and visitors. The synagogue sits on Newport’s Historic Hill with the neighboring Seventh Day Baptist Meeting House dating from 1730 and the 1835 Levi Gale House.

Head back towards Bellevue Avenue for a look at the sprawling campus of Salve Regina College with its magnificent Gilded Age buildings and climb along the paths and rocks of the Cliff Walk for a privileged and intimate look at the back yards of the many mansions overlooking the Atlantic Ocean. The Preservation Society of Newport (http://www.newportmansions.org/) will provide a list of the openings of the various cottages so you can also explore indoors, generally on a self-guided audio tour. The Breakers, Rosecliff, Château sur Mer, The Elms and Marble House are the only ones currently open, but all will be allowing tours by the end of May. (Insider’s note: the gift shops at the cottages offer some amazing “period” souvenirs that you may decide to keep for yourselves.)

Driving along historic Ocean Drive, one of the country’s most distinguished and beautiful residential roads, leads you to the premier destination for a Newport getaway, The Castle Hill Inn (www.castlehillinn.com/). Built in 1874 as a summer house, the landmark Victorian mansion delivers an experience that conjures up a stay among the society folks of the Gilded Age. With its sloping lawn and Adirondack chairs strategically placed for optimum bay breezes as well as views of neighboring Rose Island and Pell Bridge, Castle Hill Inn regally welcomes you for a classy, peaceful stay. The resort itself has many areas: the main inn rooms and their adjacent Harbor House and chalet accommodations; a main dining room, private dining area; two bars; a spa; a living room; and a line-up of individual beach cottages and houses where you walk across the sand to arrive at your own private house with fireplace and indoor and outdoor sitting areas.

For beach lovers, no matter the season, the Atlantic Ocean-facing cottages should be your choice of accommodation. The morning air and unblemished sand invite you to stroll along the shore while you search for sea glass that frequently washes up here. It’s a short drive up the hill to the main house where breakfast, lunch and dinner are served in the oceanview dining room, and where a reservation for Sunday’s jazz brunch is de rigueur. If you would prefer to stay in the main inn, the bi-level turret suite with its sweeping views of Narragansett Bay is pure Victorian bliss.

Last spring, I participated in the resort’s cooking school, let by Executive Chef Lou Rossi and Executive Pasty Chef Matthew Petersen. In the Inn’s lawn kitchen which serves guests outdoors during the warmer months, we learned how to make exquisite bakery items. My favorite was twirling the dough around my finger to create a somewhat round bagel. Others were more adept than I, but that was part of the fun. I had never tried anything like that before, and I loved it. I also loved making savory quiches and fruity crepes along with croissants with their many layers and pounds of butter. As we got more inventive, we made mini versions that replicated the larger croissants, just to see if we could. After a day of rolling, pounding and filling doughy, carb-filled creations, it was important to celebrate our successes with a Champagne toast and some wondrous cocktails. Beverage Director Anthony Boi showed us a number of variations on the Bloody Mary, to perfectly complement our brunch menu. The Inn’s specialty, and a riff on a New England standby, uses tomato-flavored vodka and adds clam juice to add a bit of salt-air intrigue.

Castle Hill Inn

Castle Hill Inn  is a shingle-style Relais & Châteaux situated on 40 acres just at the entrance of Narragansett Bay. The original 19th-century Agassiz Mansion has seven guest rooms and suites with stunning views. Outside of the main mansion, you’ll find 26 private, waterfront accommodations in the Harbor House, Chalet, Beach Houses and Beach Cottages. Activities at the inn vary by season, but there are always outdoor exploring, wellness and cooking weekends, spa treatments, champagne brunches, stargazing, bonfires, and beachcombing. The resort has hosted many famous guests over its long history, with perhaps the most celebrated being Grace Kelly who stayed while filming High Society in 1956. The resort’s secluded seaside cove bears her name. 590 Ocean Drive, Newport, RI 02840, 401-849-3800, or 888-466-1355. (http://www.castlehillinn.com/)

Executive Chef Lou oversees the curved oceanview dining room and crafts a changing menu of farm (or sea) to table international and regional choices. The Inn’s Sunday jazz brunch is popular among locals as well as guests and should be booked well in advance. Don’t miss the decadent lobster hash topped with poached eggs as well as any of the baked goods from Pasty Chef Petersen. In addition to offering the perfected Bloody Mary, the bar features a selection of more than 800 wines, acclaimed by Wine Spectator with the “Best of Award of Excellence” for the past 10 years.

To end winter, treat yourself to a “Retreat to Romance” weekend, filled with the indulgence of a couple’s massage at the Spa and Farmaesthetics Fine Herbal Skincare products along with the healthfulness of farm-to-table dining. Stay for two nights and toast the vernal equinox with a bottle of Champagne in your room adorned with flowers. The Inn’s decadently refined Afternoon Tea adds to the romance and rejuvenation.

Families aren’t forgotten either. Castle Hill’s popular Easter Weekend kicks off on Saturday morning April 15 with the annual Easter Egg Hunt on The Lawn and throughout the gardens. Proceeds from this event benefit the Child & Family of Newport County fund. Brunch on Easter Sunday celebrates the bounty of spring in the hotel’s oceanview dining room.  For reservations, call 401-840-3800.

I highly recommend the springtime Castle Hill Cooking Class which reprises this year from May 5-7. Chef Lou Rossi and Pastry Chef Matthew Petersen will again lead guests through a two days of culinary craftsmanship. Also part of this year’s Cooking Class, wine education sessions will be overseen by Beverage Director Anthony Boi. The theme may be different from last year’s brunch focus, but it’s sure to fill your head as well as your stomach with delicious treats. Be prepared to get your hands dirty and learn the secrets of great culinary cuisine. For reservations, dial 888-466-1355.  http://castlehillinn.com/about-castle-hill-inn/social-datebook/

More Events

If you can tear yourself away from the calm and indulgent setting of Castle Hill Inn, Newport beckons with a lively dining scene.  From March 27-April 7, it’s Newport’s Spring Restaurant Week https://www.discovernewport.org/newport-restaurant-week/), a great time to sample local dining at great prices. More than 50 restaurants will be offering a three-course prix fixe lunch for $16 or a three-course prix fixe dinner for only $35.

Two of my favorites are among those participating this year. The bi-level Midtown Oyster Bar (http://www.midtownoyster.com/) is always hopping with its sailing crowd (even in the off-season) and live music at the bar. The crudos, ceviches and oysters from the raw bar are top-notch. Scales and Shells Restaurant and Raw Bar (http://www.scalesandshells.com/) just down the street is another Newport favorite, an all-seafood experience in a comfortable setting. Be sure to order their New England clambake – there’s nothing like a grilled New England lobster, except perhaps a steamed or hot boiled one. The restaurant has an extensive oyster selection that changes daily and great artisanal beers.

Grab a yellow daffodil pin and join the locals and visitors who celebrate the end of winter and the birth of spring with The Newport Daffodil Days Festival (http://daffodillion.com/daffydays/) from April 15-23. This 10-day event coincides with the emergence of half a million daffodils throughout the city. A calendar of events shows parades, bike tours to view daffodil fields, garden visits and a back-in-time lawn party at the historic Bellevue House.

Posted by Meryl Pearlstein
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