14 Nov 2012 04:38 am

Now through Sunday, November 18th, the New York, West Coast and Toronto locations of Scarpetta as well as D.O.C.G. Enoteca in Las Vegas will offer two multi-course tasting menus from which $20 each will go directly to City Harvest’s goal to deliver food to people directly impacted by the storm.

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A five-course pasta tasting of signatures such as Conant’s pumpkin casonsei and duck & foie gras ravioli will be available for $80 per person ($125 with wine pairing). A seasonal tasting will offer comforting, seasonal favorites such as scallops with celery root, spiced duck breast and warm pumpkin bread for $115 ($175 with wine pairing). Offerings will vary by location and seasonal availability.

Scarpetta, 355 West 14th Street, 212.691.0555, www.scottconant.com/restaurants/scarpetta

$20 from each menu sold will benefit City Harvest’s work delivering food to hungry New Yorkers at this time of great need.

new york pasta tasting menu

PUMPKIN CASONSEI

amaretti cookies & pepperoncino

Zýme, From Black to White, VENETO 2008

Produttori del Barbaresco, DOCG, PIEMONTE 2007

RICOTTA RAVIOLINI

parmesan froth & freshly shaved white tru_es

Produttori del Barbaresco, DOCG, PIEMONTE 2007

DUCK & FOIE GRAS RAVIOLI

marsala reduction

COS, Nero di Lupo, SICILIA 2009

WARM PUMPKIN BREAD

butterscotch flan & pistachio gelato

Maculan, Torcolato, VENETO 2007

80 per person 45 additional with wine pairing

tax and gratuity not included

we request the entire table participate & no substitutions

new york seasonal tasting menu

SEARED DIVER SCALLOPS

celery root, guanciale & riesling-mustard reduction

Zýme, From Black to White, VENETO 2008

RICOTTA RAVIOLINI

parmesan froth & freshly shaved white tru_es

COS, Nero di Lupo, SICILIA 2009

SPICED DUCK BREAST

butternut squash, pickled rasins & foie gras emulsion

WARM PUMPKIN BREAD

butterscotch flan & pistachio gelato

Maculan, Torcolato, VENETO 2007

115 per person 60 additional with wine pairing

tax and gratuity not included

we request the entire table participate & no substitutions


13 Nov 2012 04:28 am

Indulge in a traditional feast this Thanksgiving that only Gordon Ramsay can offer at The London West Hollywood. Savory seasonal flavors and Executive Chef Anthony Keene’s signature touch bring an enticing twist to holiday deliciousness! The three-course festive Thanksgiving menu includes, but is not limited to: Pumpkin Soup, Autumn Mushroom Risotto, Roasted Organic Turkey with Sage Stuffing, Butter Poached Halibut, Bread Pudding, and Baked Apple Tarte Tatin. This menu will be served on Thursday, November 22 from 11:30AM - 10:00PM and costs $95/person. Enjoy friends and family and give thanks this holiday season at Gordon Ramsay at The London West Hollywood.

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Reservations can be made at 310-358-7788 or please visit www.thelondonwesthollywood.com

Gordon Ramsay at The London West Hollywood: 1020 N. San Vicente Blvd. West Hollywood, CA 90069


12 Nov 2012 04:39 am

Savory items bridge sea and land with unique preparations such as Cod and Cauliflower. Chef Marcus Jernmark gently poaches the loin and smokes the head — both methods yield a light, yet rich texture. The cauliflower is broken into four different preparations, building complementary and varying textures on the plate: couscous, pickled, shaved and puréed.

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The meal concludes with one of the restaurant’s staple desserts, the Arctic Bird’s Nest. In this interpretation, the goat cheese parfait egg is enclosed in silver, to honor the Silver Anniversary milestone.

Since opening on November 27th, 1987, Aquavit has been the pioneer of Nordic cuisine in the United States. The restaurant remains dedicated to telling the story of the region’s rich culinary heritage, integrating native techniques and ingredients in a progressive manner. Last month, Aquavit was recognized by The Michelin Guide New York City 2013 with one star.

25th Anniversary Tasting Menu

Nantucket Bay Scallop and Bleak Roe

Celeriac and Sturgeon Caviar

Gravlax and Pickled Beets

Cod and Cauliflower

Halibut and Fennel

Stone Fruit and Pistachio

Arctic Bird’s Nest

125pp

200pp with beverage parings

available for the table, served until 10pm.


09 Nov 2012 04:40 am

New culinary and artistic collaboration will splash a NYC East Village vibe into the heart of Las Vegas with tasty gourmet burgers and graffiti installations from renowned street artists

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Rattlecan, an urban burger concept from the creators of FIRST Food & Bar at The Venetian, is ready to topple the expectations of the burger bar concept. Chef Sam “Sammy D” DeMarco and designer Antonio Ballatore, two notoriously creative thinkers from Manhattan’s Lower East Side, will bring a new dimension of cuisine and creativity to the Las Vegas Strip that features unbeatable burgers, signature shots and street chic graffiti art installations by the country’s top street artists.

Chef Sammy D promises an incredible selection of juicy, grilled burgers topped with a variety of flavorsome options. From burgers crowned with roasted portabellas and onions, brie, balsamic glaze and truffle mayo on a sesame brioche roll to the signature burger “The Rattlecan” with cheese, bacon, caramelized onions, pickle, special sauce, crinkle-cut fries and lettuce and tomato - there will be a burger for everyone and those who wish to switch it up can build their own burger.

“Rattlecan’s focus is on giving the customer a great burger and a killer atmosphere to enjoy it in,” said DeMarco.

Rattlecan’s signature shot - the much anticipated Jameson and pickle juice shot, complements the delectable burger and a Best in Class selection of dark liquors will also be served.  House made crunchy pickles as well as pickled carrots, cauliflower, beets, eggs, tomatoes, peppers, jalapenos, green beans and watermelon add zest and zing to the burger-centric fare. A series of microbrews and American classics will round out a beer focused drink menu, with a dozen brews on-tap alongside several creative on-tap cocktails.

The East Village down and dirty interior design of the restaurant is courtesy of HGTV’s Ballatore and some of the most world-renowned street artists. Making sure the walls are just as interesting and imaginative as the chow, artists including AIKO, KRINK, HOW and NOSM, Curtis Kulig, KING RUCK, Kenneth Cappello, Richard Duardo and Jersey Joe are busy claiming their turf, each creating custom murals in Rattlecan’s nooks and crannies.

“It’s like the Rock and Roll Hall of Fame for modern street artists,” said Ballatore.

In what’s sure to become a staple attraction for locals and visitors alike, guests can take a ride on the pickle! No bull around here! Order a shot, get a token and take a wild ride on the custom designed mechanical pickle.

Opening early November, Rattlecan will serve customers beginning at 11 a.m. daily. Service to the sports book and poker room will also be available, ensuring guests can nosh without leaving the comfort of their game. This new addition to The Venetian Las Vegas brings not just tasty grub, but a new venue for private parties and with the large, spacious patio, Rattlecan makes the perfect setting for events of all sizes year-round.


08 Nov 2012 04:18 am

French Blue, the beautiful neighborhood restaurant in St. Helena, Napa Valley from renowned architect Howard Backen and his wife interior designer Lori Backen is now accepting reservations for breakfast, lunch, dinner, and weekend brunch; large party reservations are available for up to 16 people at the restaurant’s communal table. Reservations can be made online, or by phone: 707.968.9200.

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Credit: Eric Wolfinger

Chef Philip Wang’s fall menus are here, inspired by the bounty of local farms including Rudd Farms on Mt. Veeder. Highlights include: Oven Roasted Mt. Veeder Figs with Point Reyes Farmstead Blue, Toasted Almonds, and Prosciutto; Grilled Rainbow Trout with Crispy Yukon Golds, Bacon, Gravenstein Apples, and Grain Mustard; and Moulard Duck Breast with Crispy Confit Leg, De Puy Lentils, and Mt. Veeder Turnips.

New fall cocktails include: Cranberry Blossom with El Jimador Silver Tequila, Pure Cranberry Juice, Agave, Orange Flower Water, and a Sugar Rim; and the Spiced Pumpkin with Captain Morgan’s Private Stock, Pumpkin Puree, Amaretto, Cream, and Cardimom Bitters.

French Blue’s new fall hours are as follows:

Wed. - Sun.: 8am - 10pm

Mon.: 8am - 2pm

Tues.: Closed


07 Nov 2012 04:01 am

Thursday, November 15th

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On the 3rd Thursday of November, the brand new Beaujolais wines are released to the world - and Marche Bacchus will celebrate this annual tradition with a special menu.

Everyone who orders the special Beaujolais Nouveau menu (priced at 39.99) will receive a complimentary glass of the Georges Duboeuf 2012 Beaujolais.  Menu details are below

FIRST COURSE
Chicken Terrine
Waldorf Salad, Grain Mustard Aioli

SECOND COURSE
Boeuf Bourguignon
Carrots, Cippolini Onions, Mushrooms
Whipped Potatoes, Beef Red Wine Jus

or

Duck Confit Cassoulet
Confit Duck Leg, Pork Sausage, White Beans
Mirepoix, Citrus Gratin, Duck Jus

DESSERT
Chocolate Eclaire
Filled with Pastry Cream

COMPLIMENTARY GLASS BEAUJOLAIS
Georges Duboeuf 2012 Beaujolais


06 Nov 2012 04:19 am

WHAT:

Executive Chef Vincenzo Scarmiglia of Sirio Ristorante at ARIA Resort & Casino will share cooking techniques, recipes and more during an online Facebook chat Thursday, Nov. 8 at 5 p.m. The one-hour chat, the third in a series highlighting ARIA’s incredible culinary talent, gives fans and followers the opportunity to learn about Scarmiglia, his culinary background, where he draws inspiration for his cuisine and more exciting news from the Sirio Ristorante kitchen.

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WHEN:

Thursday, November 8; 5 p.m.-6 p.m. PST

WHERE:

ARIA Resort & Casino Facebook Page

FOLLOW:

@ARIALV

#ARIAFacebookChat


05 Nov 2012 04:02 am

On Wednesday, November 7th, four downtown chefs will gather at ALDEA to host a five-course dinner. Chef/owner George Mendes, Marco Canora (Hearth and Terroir), Seamus Mullen (Tertulia) and Andrew Carmellini (Locanda Verde and The Dutch), will each contribute a dish with ALDEA’s own Shelly Acuna preparing dessert.

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The price per person is $300, though guests are invited to donate additional funds to help the cause.

All proceeds from the dinner will go towards the chefs’ goal to reach local communities in need. In the days following the dinner, they will rent a truck and drive out to the outer boroughs to bring hot food to the people whose homes and lives have been impacted by the storm.

The night will begin with a cocktail reception at 7pm followed by dinner and wine pairings at 7:30pm. Email nycfoodflood@gmail.com to make a reservation.

And, stay tuned for an announcement next week on which communities the chefs will be visiting.

ALDEA, 31 West 17 Street (Fifth-Sixth Avenues), 212.675.7223www.aldearestaurant.com


02 Nov 2012 03:06 am

Fall Wine Release Campaign Playfully Parodies Presidential Election

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Just days after celebrating its two year anniversary, Brooklyn Winery proudly releases its first full collection of red wines to the public. The winery created each of the seven new wines in its 8,000 square foot Williamsburg production facility, using hand-picked grapes from both New York state and California. Production for these wines began in August 2010, before Brooklyn Winery had even opened its doors to the public.

“The production of big, substantial reds like Cabernet Sauvignon, Zinfandel and Merlot is long and requires patience, with some wines aging for over two years in barrel,” says Winemaker Conor McCormack. “Our first red wines are now ready to be released to the public and it is a very proud moment for me. I am thrilled to be making extraordinary wines, right in the heart of Brooklyn”.

Among the wines released on October 25 are Brooklyn Winery’s 2010 Old Vine Zinfandel, 2007 Cabernet Sauvignon, 2010 North Fork Blend (81% Merlot and 19% Cabernet Franc), 2010 Syrah, and 2010 Bicoastal Blend (66% Sonoma Cabernet Sauvignon and 34% Long Island Merlot). Three of the new wines are available by the bottle, while four are available on tap in Brooklyn Winery’s wine bar or to go in wine growlers.

The release of these wines is particularly exciting for Brooklyn Winery, coming on the heels of the company’s first wholesale distribution efforts which began this past summer.

“The response to our locally produced wines in the New York City marketplace has been overwhelmingly positive,” says Brooklyn Winery CEO and co-founder Brian Leventhal. “The premium wines that we are producing at Brooklyn Winery can stand up to the finest wine lists in the city. Wine directors and restaurant owners are quickly catching on to how exciting it is to be able to offer a locally produced wine at this caliber.”

The new wine launch campaign supporting the release is a playful parody of the 2012 Presidential election, with each of the three bottled wines representing a fictional political candidate. The North Fork Blend, a wine consisting primarily of Merlot, urges voters to “fight to end grapeism,” a tongue-in-cheek rallying cry that plays off of the varietal’s unwarranted loss in popularity after a character in the popular film Sideways proclaimed his dislike for the grape.

The humorous campaign culminates at winerace.com, where wine lovers can watch mock campaign videos for each candidate and then cast their vote for their favorite newly released wine.

Brooklyn Winery is a premium wine producer, wine bar, and event space located at 213 North 8th Street in the Williamsburg neighborhood of Brooklyn, NY.


01 Nov 2012 03:37 am

Tbones Chophouse & Lounge at Red Rock Resort and Hank’s Fine Steaks at Green Valley Ranch are now offering jumbo size fresh Florida Stone Crabs.  Flown in fresh daily, this seasonal product was swimming less than 48 hours before arriving to the table. These Florida Stone Crab claws have been harvested sustainably, in accordance with sticking to the Monterrey Bay Aquarium’s “Best Choice” practice, of only removing one claw, then placing the crab back into the water so it can regenerate the lost lime.  The following specials are available at both restaurants, cracked for guest convenience and served with dijon dipping sauce:

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3 pieces $58

6 pieces $99

9 pieces for $135

Tbones is also serving true 100% Japanese Wagyu Beef from Saga, Japan, priced at $125 for a 6oz. portion and $20 for each additional oz.  Tbones has a certificate of authenticity to accompany the product, including the region, gender, date of birth, harvest date and ID number. The certificate documents that the product meets all the standards and criteria for the highest quality grade in Japan.  Doesn’t get more legit than that.

Both the Florida Stone Crabs and 100% Japanese Wagyu Beef specials are priced considerably lower than Strip restaurant prices, offering a great value for locals and tourists alike in an inviting atmosphere.


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