Pizza, an American favorite, is typically thought of as a quick and cheap meal to grab on a weeknight when you’re just too tired to make dinner. Sure, there are some gourmet pizzas like those made by Wolfgang Puck, but none compare to one special pie getting the royal makeover at one New York City pizzeria.

Nino’s Bellisima Pizza
890 Second Ave.
New York, NY
212-355-5540

Hours:
12 p.m. - 10:30 p.m. (Mon. - Thurs.)
12 p.m. - 11:30 p.m. (Fri. - Sat.)
12 p.m. - 10 p.m. (Sun.)

Born on New York’s Upper East Side, this 12-inch thin crust pizza is one for the record books. Topped with Petrossian caviar, lobster tails, crème fraiche and chives, this extravagant pizza is sold for $1000. Think that’s a high price to pay for a pizza? Owner Albanian Nino Selimaj says the refined ingredients on this high-end pizza make it worth it. In fact, it costs the restaurant $720 just to make one of these masterpieces! (Note: To order this pizza, you must call at least 24 hours ahead.)

And, if you think this pizza is expensive, check out some other pricey pies around the world.

Renato Viola
Salerno, Italy

Arguably the most expensive single pizza in the world, this pizza, donned “Lois XIII,” redefines luxury. The creation takes about 72 hours to make and the 8-inch pizza is topped with buffalo mozzarella, three types of caviar, lobster and, for the finishing touch, is dusted with hand-picked grains of pink Australian sea salt. At $12,000 the price tag is steep, but it does include in-home service: Three Italian chefs come to the comfort of your own home (well, Italian villa) and make the pie in-house.

Domenico Crolla
Glasgow, Scotaland

Named after the British agent, James Bond, this pizza certainly lives up to its title. At $4,200 a pop, the luxurious pie, known as “Pizza Royale 007,” is topped with champagne-soaked caviar and lobster that has been marinated in 100-year-old cognac sprinkled. For a touch of class and perfection, the finishing touch on this famous pie is a sprinkle of 24-carat gold dust.

In recent years, pomegranates have been heralded for their endless health benefits. Sure, pomegranates are healthy, but their sweet and tangy taste also makes their juice extremely tasty-especially in cocktails and mixed drinks. In fact, many mixologists have taken to adding the unique juice to specialty drinks on some of the country’s hottest cocktail menus.

Las Vegas
miX Lounge
THEhotel at Mandalay Bay
3950 Las Vegas Blvd S.
Las Vegas, NV 89119
(702) 632-9500

Hours:
Opens at 5 p.m. daily

Sitting atop the 64th floor of THEhotel at Mandalay Bay, this Las Vegas hotspot features an extensive drink menu and some of the best music in town. While the cocktails are all high on our list, the Pomegranate Mojito (a refreshing blend of Bacardi lemon, pomegranate juice, fresh lime and mint) holds supreme.

Eyecandy Sound Lounge & Bar
THEhotel at Mandalay Bay
3950 Las Vegas Blvd S.
Las Vegas, NV 89119
(702) 632-7777

Hours:
Bar  opens at 11 a.m. daily
Sound lounge opens at 6 p.m. daily

Located in the center of Mandalay Bay’s casino, Eyecandy Sound Lounge & Bar not only lets guests create visuals and messages that project onto screens above the dance floor, but it also has an unrivaled cocktail menu. World-renowned master Mixologist Tony Abou-Ganim has created no shortage of delicious drinks, including a wide selection of pomegranate infused drinks such as the Anti-Oxidant, a blend of absolute ruby red vodka, lemon sour, pomegranate juice and a splash of soda; the Pomcandy, Pearl pomegranate vodka, Pama liqeur, pomegranate juice, lime juice and lemon sour; and the Elite Fizz, Grey Goose vodka, pomegranate juice, champagne and Red Bull.

New York
Bar Masa
10 Columbus Circle, 4th floor
New York, NY
212-823-9800

Hours:
11:30 a.m. - 1 a.m. (Mon. - Sat.)

This upscale sushi spot features an exotic cocktail menu complete with specialty cocktails, wines and an extensive sake list. Most cocktails, like the saketini, have a distinct Asian flair. Mixologists add fresh pomegranate juice to the saketini and will also whip up a pomegranate sour, a concoction made of fresh pomegranate juice, Ketel One vodka, lemon and lime.

Chicago
Nacional 27
325 W. Huron St.
Chicago, IL 60610
(312) 664-2727

Hours:
5 p.m. - 9:30 p.m. (Mon. - Wed.)
5 p.m. - 11 p.m. (Thurs.)
5 p.m. - 2 a.m. (Fri.)
5 p.m. - 3 a.m. (Sat.)

Nacional 27’s mixologist Adam Seger is well-known for his unique, signature cocktails that include a host of pomegranate drinks. The most famous? Seger’s El Corazon, an award-winning blend of Corzo Silver, passionfruit, and pomegranate with a peppercorn-dusted rim and garnished with a touch of seasonal fruit. Another crowd favorite is the Chadwick, a blend of 10 cane rum, mint, lime, pomegranate, ginger and habañero.

The United State’s meat packing industry controls the slaughtering, processing and distribution of cattle, pigs, chicken, sheep and other livestock. The industry mainly handles meat produced for human consumption, but some slaughterhouses output a variety of by-products, including hide, fat and feathers.

Americans have been eating meat for centuries, but the meat packing industry saw a boom with the advances in refrigeration and the construction of the railroad system in the United States during the industrial revolution. Railroads made it possible for meat to be transported from a central location to various points of purchase throughout the country and the meat could stay fresh thanks to innovative refrigeration techniques.

Chicago quickly became the central hub for the meat packing industry and huge stockyards were built in what is referred to as the city’s West Loop. Now days, the West Loop is mostly condominiums and art galleries, but, if they know where to look, Chicagoans can still find the perfect cut of meat.

Here are a few of our recommendations:

Chicago Game & Gourmet
350 N. Odgen Ave.
Chicago, IL
312-455-1800
Hours vary, call ahead.

Chicago Game & Gourmet’s owner, Jimmy Florek, offers a long list of exotic game, including llama, kangaroo, turtle and zebra. The store also offers to more conservative cuts of meat such as buffalo, wild turkey, Muscovy duck and foie gras. While this meat house is mostly a wholesale operation selling primarily to upscale Chicago restaurants and hotels, it will sell directly to the consumer in large minimum quantities.

Gepperth’s Meat Market
1964 N. Halsted St.
Chicago, IL
773-549-3883
Hours: 9 a.m. - 6 p.m. (Tues. - Fri.)

This popular Lincoln Park locale has been selling thick cuts of steak and homemade sausage for over 100 years. And the quality is superb. The store’s owner, Otto Demke, personally dry-ages beef for anywhere from 21-30 days.

Romanian Kosher Sausage Company
7200 N. Clark St.
Chicago, IL
773-761-4141
Hours: 8:30 a.m. - 5 p.m. (Mon. - Wed.)
               8:30 a.m. - 6 p.m. (Thurs.)
               8 a.m. - 2:30 p.m. (Fri.)

As one of the few purely Kosher meat houses in Chicago, the Romanian Kosher Sausage Company offers a wide range of house-made salamis that come in three sizes-small, medium and large. And for all the New Yorkers in Chicago, the store is rumored to have the city’s best pastrami.

What is watermelon?

Although watermelon is considered to be one of America’s favorite fruits, this sweet treat is actually a vegetable! Perhaps the most thirst quenching fruit (well, vegetable) of all, watermelon is approximately 92 percent water and 8 percent sugar.

Are there different kinds of watermelon?

There are over 50 different varieties of watermelon throughout the United States, but there are four general categories: Allsweet, Ice-Box, Seedless and Yellow Flesh watermelons. Allsweet watermelons are an oblong shape and range from 20-25 pounds, have dark green rinds (with or without stripes) and have red flesh. Allsweet watermelons are typically eaten raw, in wedges or diced. Ice-Box watermelons are round, weigh 5-15 pounds, have dark or light green rinds, and have red or yellow flesh. Ice-Box watermelons are typically served in specialty dishes, like watermelon salsa, or as a complement to chicken, fish or pork dishes. Seedless watermelons are oval or round, weigh anywhere from 10-25 pounds, have light green rinds with dark green stripes, and have red or yellow flesh. Seedless watermelons are perfect for sorbets and beverages, like margaritas or juice. Yellow flesh watermelons have an oblong shape, weigh 10-30 pounds, have light green rinds with mottled stripes, and yellow to bright orange flesh. Yellow flesh watermelons are often used as garnish on specialty dishes.

How can I make sure I buy the freshest watermelon?

Because of their natural sweetness, watermelons can be bought and eaten all year round. When shopping for watermelon, choose firm, symmetrical fruit that does not have cracks, bruises or soft spots. Avoid watermelon that is very hard, white or pale green in color, as this indicates immaturity. Ripe watermelon will have a healthy sheen, a dull rind and a mildly yellow underside. To be sure that the watermelon is ripe, the watermelon should be heavy for its size and you should hear a dull and hollow sound when you tap the side of the vegetable. The vegetable should also have a melon-like fragrance.

How should I store watermelon?

As long as watermelon remains uncut, it can be kept at room temperature for up to 2 weeks.  Once watermelon is cut, package the food in a closed plastic container or bag and place in the refrigerator.

How should I eat watermelon?

Always wash watermelon with soap and water before cutting. Most people eat watermelon raw and cut into wedges or diced, but watermelon can also be used to make salsa or as a garnish on specialty dishes.

At the Plaza Café, the Lail Wine Dinner is a rare opportunity to experience a direct connection to some of the seminal figures of the California, and indeed, the American wine industry as we know it. Robin Lail traces her roots back to Finnish sea captain, Gustave Niebaum, who, in 1879, dropped his anchor, for the last time in Northern California and founded the Inglenook Winery. But Captain Niebaum wasn’t satisfied with just making wine. The old man was convinced that California was capable of producing quality that would equal that of any of the great wine producing regions of the world. That vision was shared by others and over the years, many of those figures became part of the Lail story.

Join the Plaza Cafe on Sunday, August 29, as Robin Lail tells her story, in person, as she hosts this very special, harvest season, Wine Dinner. More information can be found at www.plazacafe.us/Lail_Promo.html where menu and pricing information will be posted soon, or call 631-283-9323.  We will also post the menu when it is available.

Have you been dreaming about dining with your favorite celebrity, but don’t know where you can possibly find them? At some of these celebrity hot spots, you may just get the chance to enjoy a delicious meal together-well, maybe not together, but at the same restaurant.

21 Club
21 West 52nd Street
New York City, NY
(212) 582-7200

Hours:
12 p.m. - 2:30 p.m., 5:30 p.m. - 10 p.m. (Mon - Thurs)
12 p.m. - 2:30 p.m., 5:30 p.m. - 11 p.m. (Fri - Sat)

This original speakeasy has become home to some of the hottest celebrities. President John F. Kennedy and Marilyn Monroe were once regulars and, these days, stars like Peyton Manning, Hugh Jackman and Harrison Ford regularly enjoy the American Traditional cuisine inside this quaint midtown brownstone.

Katsuya
6300 Hollywood Boulevard
Los Angeles, CA
(323) 871-8777

Hours:
11:30 a.m. - 2:30 p.m., 5:30 p.m. - 11:30 p.m. (Mon - Fri)
5 p.m. - 11:30 p.m. (Sat)
4 p.m. - 11:30 p.m. (Sun)

Katsuya hosts plenty of celebs dining on innovative appetizers, kobe beef and fancy sushi rolls. Stars on this Hollywood’s “A list” include Demi Moore and Ashton Kutcher, Jessica Simpson and Janet Jackson.

Japonais
600 West Chicago Avenue
Chicago, IL
(312) 822-9600

Hours:
11:30am - 2:30pm, 5 p.m. - 1 a.m. (Mon - Wed)
11:30am - 2:30pm, 5 p.m. - 2 a.m. (Thurs)
11:30am - 2:30pm, 5 p.m. - 2 a.m. (Fri)
5 p.m. - 3 a.m. (Sat)
5 p.m. - 12 a.m. (Sun)

Any celebrity staying in The Windy City has likely dined at this ultra chic Japanese restaurant where stars can dine in private or in the main dining room. Countless celebrities, including Brad Pitt, Angelina Jolie, Vince Vaughn and Oprah Winfrey have been spotted in this trendy West Loop locale.

N9NE
4321 West Flamingo Road
Las Vegas, NV
(702) 933-9900

Hours:
5:30 p.m. - 10 p.m. (Mon - Thurs, Sun)
5:30 p.m. - 11 p.m. (Fri - Sat)

There is no shortage of celebrities in Las Vegas, but, this year, many of the most popular “A-listers” have been spotted at N9NE Steakhouse at the Palms. Dine at N9NE and you may just see NFL player Ben Roethlisberger, Eva Longoria or Leonardo DiCaprio-to name a few.

Prime One Twelve
112 Ocean Drive
Miami Beach, FL
(305) 532-8112

Hours:
12 p.m. - 3 p.m., 5:30 p.m. - 12 a.m. (Mon - Thurs)
12 p.m. - 3 p.m., 5:30 p.m. - 1 a.m. (Fri)
5:30 p.m. - 1 a.m. (Sat)
5:30 p.m. - 12 a.m. (Sun)

Once a quiet retirement town, South Beach now hosts some of Hollywood’s biggest stars. When the rich and famous visit Miami, they often dine at Prime One Twelve. This steakhouse, located in the historic Browns Hotel, not only has the best beef in Miami but is also a great place to spot your favorite movie star.

Most of us have our drink with dinner, but what if the drink was the dinner? Although the protein is usually an integral part of the main course, some of the nation’s top mixologists are creating some rather meaty cocktails.

“De La Merce”
Mercat a la Planxa
638 S. Michigan Ave.
Chicago, IL
(312) 765-0524

Hours:
7 a.m. - 2 a.m. (Daily)

At this Chicago hot-spot, the Bloody Mary gets a meaty make-over. The De la Merce is a combination of pepper-infused vodka, Bloody Mary mix, lemon juice, Sherry and Guinness garnished with a jumbo prawn wrapped in Serrano ham, white Spanish anchovies, dried pork tenderloin and a stuffed green olive.

“Chorizo Vodka Sour”
La Fonda Del Sol
E.44th Street and Vanderbilt Avenue
New York, NY
(212) 867-6767

Hours:
11:30 a.m. - 10:30 p.m. (Mon - Sat)

This Midtown tapas spot features mixologist Santiago Pesantez’s Chorizo Vodka Sour, a concoction so meaty that it might as well be an aperitif. Composed with chorizo infused Grey Goose, orange vodka, a shot of rum, simple syrup and an egg white, the smoky, yet sweet concoction is served in a martini glass rimmed with pimento powder and garnished with a piece of chorizo. 

“Wingin’ It”
Comme Ça
8479 Melrose Avenue
West Hollywood, CA
(323) 782-1104

Hours:
11:30 a.m. - 3 p.m., 5 p.m. - 11 p.m. (Mon - Thurs)
11:30 a.m. - 3 p.m., 5 p.m. - 11:30 p.m. (Fri)
9 a.m. - 3 p.m., 5 p.m. - 11:30 p.m. (Sat)
9 a.m. - 3 p.m., 5 p.m. - 11 p.m. (Sun)

At Comme Ça you won’t find Buffalo wings in the appetizer section of the menu, but you will find it on the drink menu. Mixologist Eugene Shaw has created a liquid version of this all American favorite. The drink is a unique blend of tequila, chicken stock, lime juice, carrot juice, bloody mary mix, ginger syrup and Tabasco poured over ice and topped with gorgonzola stuffed celery stalk.

“Bring Home the Bacon”
Sirio Ristorante
3730 Las Vegas Boulevard S.
Las Vegas, NV
(877) 230-2742
Hours:
11 a.m. - 10:30 p.m. (Daily)

One Las Vegas mixologist, Heidi Hinkle, has given new meaning to the term “bringing home the bacon” with the $14 bacon infused cocktail at Sirio Ristorante at the Aria Resort and Casino. The drink, made with tomato vodka, beef bouillon and Worcestershire sauce, is served in a chilled cocktail glass and garnished with an olive trio that includes a deep-fried bacon-wrapped olive, a prosciutto-stuffed olive and a cream-cheese-and-bacon-stuffed-olive.

“Smoky Sour”
Living Room
W Hotel
2201 Collins Avenue
Miami Beach, FL
(305) 938-3000

Hours:
11:30 a.m. - 12 a.m. (Sun - Wed)
11:30 a.m. - 2 a.m. (Thurs - Sat)

At the W Hotel in South Beach, mixologist Gabriel Orta is shaking things up with the Smoky Sour. The bacon infused cachaça is blended with blackberry jam and lemon juice, then topped with a rosemary sprig and two fresh blackberries.

Move over salmon-there’s a new fish on the table. The paiche, an enormous Amazonian silver freshwater fish, is slowly making its way onto menus in some of the country’s major cities.

The fish, which can be more than six feet long and weigh approximately 200 pounds, breathes air and lives in shallow parts of Brazil’s Amazon River. Although the fish is considered a delicacy, Brazil has banned commercial fishing of the paiche because overfishing and deforestation has put the species in danger of extinction.

To meet the demand for the tasty fish, paiche is now being farmed, in areas similar to the fish’s natural habitat, by companies like the Fortune Fish Company and Cleanfish that distribute farm-raised seafood.

The first paiche to come to the United States was said to be the paiche that was on display at Lobster Place in the Chelsea Market in New York during the week of July 26. The fish was displayed for several days, before being cooked and served to a group of chefs.

In Chicago, however, the paiche seems to be settling into a more permanent home. The fish was recently added to The Bristol’s menu, making this Chicago restaurant one of the only places in the country where diners can enjoy the rare fish. The Bristol was chosen by the Fortune Fish Company to introduce the rare species of fish due to the restaurant’s sustainable practices.

Executive Chef Chris Pandel learned how to clean and prepare the mild, yet rich fish in a variety of ways before settling on serving the paiche pan-roasted with golden raisin agrodolce, eggplant conserva, watercress salad, pine nuts and spicy fried parsnip chips.

The restaurant will contribute a portion of paiche sales to farmers in South America in hopes of helping repopulating the fish in the Amazon.

What is squash?Squash, a vegetable in the same family as melons and cucumbers, is fleshy and protected by a hard rind. Squash was a staple for the Native Americans for over 5,000 years, and was commonly eaten by early European who settled in America. In fact, George Washington and Thomas Jefferson were both enthusiastic squash growers.

Are there different kinds of squash?

Squash comes in a variety of colors, shapes and sizes, but the vegetable is generally divided into the two groups, summer and winter. And although summer squash comes in many different colors and shapes, the texture and flavor is similar. In the United States, zucchini is the most popular summer squash purchased.
Choose squash that is firm and fairly heavy for its size, otherwise it could have a dry, cottony texture inside. Squash should also have a bright, glossy rind. If possible, avoid buying squash that has nicks, bruises or soft spots on its skin.

Where can I buy the freshest squash?

How should I store squash?Summer squash will stay fresh for longer when it is placed in plastic bags and stored in the refrigerator. Fresh summer squash should keep for up to a week. If properly stored, some of the thicker and heavier squashes may stay fresh for two weeks or longer.

Should I cook squash or eat it raw?

Although the skin and rind of summer squash is rich in nutrients, the flesh is not. Therefore, it is important to eat the skin and rinds to get the full nutritional benefits of the vegetable. Summer squash can be eaten raw or cooked. During the summer months, it is common to grill summer squash and serve as a side dish or a garnish on pastas or chicken entrees.

When they see it, New York foodies will likely recognize the fanciful gold, green and black logo — a basket filled with bread and wine — that decorates the windows on the east side of First Avenue between 62nd and 63rd Streets. That’s because it looks like the paintings that decorate the inside of French favorite Bistro 61. A coincidence? Not at all, as the logo belongs to Marche du Sud, a new gourmet French market, bakery, restaurant and wine bar from Adil Fawzi, Jon Goldstein and Anthony Raggiri, the owners of Bistro 61. When it opens this fall, Marche du Sud promises to pepper New York’s Upper East Side with a distinctly Parisian feel, and we have the inside scoop on how it is all coming together, courtesy of the partners themselves, who recently took us on the first in a series of tours showcasing their new space.

Marche du Sud, French for “South Market,” is a name that suits perfectly both the space and the cuisine that’s served inside it. After all, Fawzi, a native of Casablanca, and Raggiri, a native of Marsailles, have both studied at some of the top culinary schools in France, including La Cadennelle, Le Lycee Rene Auffray and Maxim’s School. What’s more, both have learned from such luminaries as Rick Laakonen, of River Café fame, and Frank Chapentier, a multiple Michelin-starred chef. Considering those roots, Marche du Sud’s Southern French focus is no surprise. Its scope, however, is — Marche du Sud will be a fine French gourmet shop and restaurant, complete with a bakery, full-service wine bar and charcuterie. Of course, it’s a welcome surprise, as it promises to provide an elegant alternative to the Upper East Side’s predominantly Italian offerings. “We aim to be the Upper East Side’s ultimate French gourmet market restaurant concept, with homemade Southern French epicurean delicacies for dining at the restaurant or taking home,” Fawzi told us. A welcome addition to the neighborhood, the restaurant sits in the 

For more of our exclusive look at Marche du Sud please click here…