by Jennifer Russo

I’m seeing Hong Kong everywhere.  And I don’t just mean the bright red signage of the supermarket in my neighborhood.  The former British colony cum PRC island jewel is finding its way into my readings, conversations and consciousness, culinary and otherwise.

This year, in Michelin’s inaugural guide to restaurants and hotels in Hong Kong and Macau, Chef Yan Tak of Lung King Heen Catonese restaurant in the Four Seasons Hotel became the first Chinese cook in the world to be awarded three Michelin stars, winning the ultimate culinary accolade for dishes such as steamed lobster and scallop dumplings.

His menu includes dishes such as Baked Stuffed Crab Shell with onions and fresh crab meat; Hot and Sour Shark Fin Soup; Simmered King Prawn in champagne sauce with gold leaf; Braised Whole Fresh Abalone in supreme oyster sauce and Sweetened Almond Cream with glutinous rice dumpling.

A little closer to home, Laurent Tourondel opened BLT Steak in Hong Kong this January.  BLT’s signature popovers and French-inflected modern American classics have been well-received by the Hong Kong media outlets including Men’s Folio, Travel & Leisure SE Asia and Elle Hong Kong.  Particularly popular are the signature lunch buffet and seasonal blackboard specials like Sweet Corn Soup with rock shrimp and cilantro crème fraiche;
Beef Cheek Curry with Indian spices and mango chutney; and Passion Fruit Torta with mango gelee and white chocolate-saffron ice cream.

Just this week renowned French Chef Pierre Gagnaire and Chemist Hervé This opened a new restaurant in The Mandarin Oriental.  Their collaboration will offer diners the world’s first entirely synthetic gourmet dish called le note à note.  It’s a chemically-created starter of jelly balls that taste of apple and lemon – creamy on the inside and crackling on the outside, a combination of smooth, crispy and frosty textures.  Gagnaire’s menu will also include a Lobster Fricassée served with polyphenol sauce made of tartaric acid, glucose and polyphenols.

In response to nay-sayers Mr. This told The London Times, “Sugar is not natural. Chips are not natural. They are both artificial. And if you tried to eat a wild carrot, you'd find it disgusting.”

In a time when many are fighting against the negative socioeconomic impact of industrial agriculture, corporate food companies and scientifically-manipulated food, This believes his style of compound cooking will help to end food shortages and rural poverty because farmers will be able to increase profitability by “fractioning their vegetables.”

Time will tell if a country known for dim sum and seafood will embrace this “unnatural” food.  What do Hong Kongers think of this brave new style of cuisine so far? 

The restaurant is fully booked.

What I’m:

Reading         Food Matters by Mark Bittman

Watching       Millionaire Matchmaker

Eating           Congee, peel noodles with fish balls, lots of Nova

Drinking         Green juices

Listening To   Yeah Yeah Yeahs’ It’s Blitz!

For Immediate Release

Media Contact:

Bullfrog & Baum | 212.255.6717

Katie Haines-Stiles; katie@bullfrogandbaum.com

Outdoor Dining

Staying In Is Out

New York, NY (Spring, 2009) It’s official—spring is in the air and as the weather begins to warm up, restaurants around the country are opening up some of the most coveted seats—in their outdoor dining spaces. From New York to Los Angeles, we give you the guide to some of the best al fresco seats available.

ROCCA Kitchen & Bar

Chef Tom Fosnot

500 Harrison Avenue, 617-451-5151

www.roccaboston.com

Located in the heart of Boston’s thriving South End neighborhood, ROCCA Kitchen & Bar was named one of Boston’s “25 Best Al Fresco Spots” by Boston Magazine in 2008.  Rocca’s menu, which consists of light, fresh Liguiran-inspired Italian fare is best enjoyed under bright yellow umbrellas on the exterior patio.  Lanterns and manicured greenery provide a cozy setting for handmade pastas with pesto and fresh fish served up right from the outdoor grill. 

Om

92 Winthrop Street

Cambridge, MA, 617-576-2800

www.omrestaurant.com

Nestled in the international hotspot of Harvard Square, Om’s 75-seat tranquil garden patio is located along a quiet street visited only by pedestrian traffic.  Guests continue to seek out the restaurant’s menus of modern American and Asian-influenced dishes.  A big draw is the restaurant’s extensive cocktail program—embrace potent, playfully named cocktails including Fred and Ginger, a blend of vodka, lemon, champagne and a hint of fresh ginger, the perfect beverage to sip while lounging outside!

Alto

Chef Michael White

11 East 53^rd Street , 212-308-1099

www.altorestaurant.com

For the first time, diners at the Michelin-starred Alto will be given the option of enjoying a meal outdoors, giving a whole new meaning to the phrase al fresco.  In this sanctuary of cobblestone and marble, patrons can enjoy a glass of wine from Alto’s Wine Spectator Grand award-winning wine list in between bites of Chef Michael White’s lauded dishes like Tortellini con Ortica e Ricotta, Porri e Aglio Verde (buffalo milk ricotta and nettle tortellini, baby leeks, green garlic puree).

BLT Market

Executive Chef Laurent Tourondel

1430 Avenue of the Americas, 212-521-6125

www.bltmarket.com

As BLT Market debuts its new spring menu, with such seasonal delicacies as Pea & Ricotta Ravioli with spicy sausage and mint, the restaurant’s Central Park adjacent patio opens and remains open until the end of summer. Dining al fresco on the 40-seat terrace at BLT Market overlooking Central Park is the quintessential Big Apple celebration of warm weather!

BLT Prime

Executive Chef Laurent Tourondel

111 East 22^nd Street, 212-995-8500

www.bltprime.com

With the end of winter comes the welcome return of BLT Prime’s outdoor seating. BLT Prime celebrates a variety of meats and cuts based on a traditional steakhouse menu and boasts an intimate 12-seat sidewalk café. The outdoor dining space gives customers a chance to enjoy classic BLT dishes like a variety of in-house dry-aged steaks, Lobster Salad “Cobb” Style and Tuna Tartare in the open air.   

Convivio

Chef Michael White

45 Tudor City Place, 212-599-5045

www.convivionyc.com

Surrounded by the intimate and charming neighborhood of Tudor City, Convivio’s cobblestone patio combines the best of both worlds: a serenely idyllic setting nestled in one of the most exciting cities and outstanding cuisine.  Diners can sip an apertivo and enjoy some of Chef Michael White's award-winning dishes like Maccheroni alla Carbonara, Fegatini and Linguine con Le Sarde. 

Cookshop

Chef Marc Meyer

156 Tenth Avenue, 212-924-4400

www.cookshopny.com

Cookshop boasts some of 10^th Avenue’s most sought-after outdoor real estate.  At their Chelsea hotspot, owners Marc Meyer and Vicki Freeman offer delicious dishes which include Chef Meyer’s Grilled Grass-Fed Burger with twice-smoked bacon, Vermont cheddar, chipotle ketchup, mayonnaise and fries, Whole Fish, an Atlantic porgy, sautéed spinach, shallot, chili and caper-oregano salsa and Hudson Valley Rabbit with creamy polenta and spring onion salsa.

Delicatessen

Chef Michael Ferraro

54 Prince Street, 212-226-0211

www.delicatessennyc.com  

The entire façade of Delicatessen’s main dining space opens with stainless steel glass garage doors that retract seamlessly into the ceiling to present unobstructed views of Prince and Lafayette Streets. The retractable garage doors allow the restaurant’s dining room to flow into the excitement of sidewalk life where diners can enjoy international comfort foods such as Cheeseburger Spring Rolls, Sliders, Carbonara Croquettes and Tuna Tataki.

Marc Forgione

Chef Marc Forgione

134 Reade Street, 212-941-9401

www.marcforgione.com

On warm evenings, restaurant Marc Forgione opens its floor-to-ceiling front windows onto the 20-seat patio where guests can enjoy Chef Forgione’s New American cuisine in a relaxing atmosphere. The menu boasts warm weather dishes that are perfect to enjoy in the fresh air, such as Wild Kampachi Tartare with avocado and Saratoga chips or a light Passion Fruit Soufflé with white chocolate ice cream. 

The Mermaid Inn: Upper West Side and East Village

Chef Laurence Edelman

Upper West Side: 568 Amsterdam Avenue, 212-799-7400

Chef Matthew Schaefer

East Village: 96 Second Avenue, 212-674-5870

www.themermaidnyc.com

The Mermaid Inn, Restaurateur Danny Abrams’ nod to the classic New England-style fish shack, combines sincere service and a seasonally-inspired seafood menu with an unrivaled attitude toward hospitality and has some of the most coveted outdoor seating in the city. Seafood inspires an appreciation for the outdoors and at The Mermaid Inn, diners can enjoy an extensive raw bar selection, as well as dishes like a decadent Lobster Roll on a grilled brioche bun served with Old Bay seasoned fries, or a Whole Roasted Fish outside The Mermaid Inn Upper West Side, or in the private garden of the East Village location. If you close your eyes, you can almost hear the ocean.

Studio Square

35-33 36^th Street, Long Island City, 718-383-1001

www.studiosquarenyc.com

Studio Square (S²), an 18,000 sq. ft. beer garden, is set to open its doors in May, 2009.  Bridging the spirit and culinary traditions of an open-air German beer garden with one of the most diverse urban landscapes in the world, S² is a destination for all to gather, eat and drink in modern merriment. S²’s menu reinvents the traditional flavors of a German beer garden featuring German and American grill favorites including high-quality German Bratwurst, Certified Black Angus Hamburgers, Beef and Chicken Kababs and Pulled Pork Sandwiches, made with S^2’s signature BBQ sauce. Beverage offerings will include over 15 imported, domestic and craft beers on draft, including German favorites such as Spaten and Franziskaner. Other highlights include an impressive variety of wines and spirits as well as housemade Sangria on tap. The open-air square beckons festive gatherings with large handcrafted communal picnic tables and iron fire pits. A cobblestone courtyard constructed from authentic Belgium Blocks, lush vines and unique River Birch trees recall S²’s German beer garden influence

ZYLO

Chef Troy Unruh

225 River Street (Hoboken), 201-253-2500

www.zylorestaurant.com

ZYLO, a vibrant new Tuscan steakhouse located at the W Hoboken, combines the flavors of a modern steakhouse with the simple, indulgent flavors of the classic Italian kitchen.  The restaurant is situated in a vibrant and friendly neighborhood filled with beautiful brownstones, galleries, boutiques and shops.  With unparalleled waterfront views of Manhattan and the Hudson River, outfitted with a sunny 50-seat outdoor patio, ZYLO keeps in tune with the exposed energy of the city. 

The Bazaar by José Andrés

José Andrés

465 South La Cienega Boulevard, 310-246-5555

www.TheBazaar.com

Indulge in your favorite Jose Andrés offerings on Blanca Terrace, a cozy space with plush seating accented with books and pictures creating a wonderland for the senses.  As guests overlook the valet motorcade, they can enjoy a Magic Mojito while surveying the who’s who of Hollywood.  Whether you prefer the more traditional Spanish dishes such as Iberico ham and Pa Amb Tomaquet or the more elaborate plates such as Spherical Olives or Andrés’ take on the Philly Cheesesteak, Blanca terrace complements the cuisine with its playful scenery.

BLT Steak

Executive Chef Laurent Tourondel

8720 Sunset Boulevard, 310-360-1950

www.bltrestaurants.com

Guests can take advantage of the Southern California weather on the patio at BLT Steak while sipping a refreshing Blueberry-Acai Spritzer.  Designed by Michael Bagley BLT Steak integrates traditional elements of a French bistro with an American Steakhouse.  Enjoy the Tuna Tartare or share the signature “BLT” cut steak for two, while soaking in passing shoppers with lively Sunset Boulevard as the view.

Cecconi’s

Chef Andrea Cavaliere

8764 Melrose Avenue, 310-432-2000

www.cecconisrestaurant.com

A second outpost of Cecconi’s, the famed London Restaurant owned by Soho House, recently opened in West Hollywood.  The elegant space has a color palette of petrol blue, black and white, from which emanates a chic atmosphere inherent to Los Angeles dining.  Enjoy al fresco dining on the patio while sampling pizza served fresh out of the wood burning oven or enjoying a glass of Prosecco on tap.  As an added bonus to the intimate setting, the retractable roof that shades from direct sunlight and keeps the area cozy on chillier evenings will ensure an enjoyable ambiance come rain or shine.  As one of Los Angeles’ newest additions, the patio will be a dining favorite before the summer even begins.

XIV

Chef Michael Mina

8117 Sunset Boulevard, 323-656-1414

www.xivla.com

Enjoy modern-American dishes created by Michael Mina on the recently launched Terrace at XIV located in the heart of Los Angeles!  The enchanting space, envisioned by Philippe Starck, evokes a “secret garden” atmosphere with twinkling chandeliers and flickering candlelight set against a foliage-lined wall encapsulating the room.  On weekends, a DJ will spin music while guests enjoy Prohibition-style cocktails at the marble bar.  Additionally, a list of small bites such as Lobster Corn Dogs and Black Truffle Popcorn are offered exclusively on The Terrace for a whimsical experience on the Sunset Strip.

April 15, 2009 – Three of the country’s top restaurateurs travel south to Florida with new culinary endeavors. Following the renovation of such iconic properties as The Betsy Hotel and Fontainebleau Miami Beach as well as the opening of the Gansevoort and Viceroy hotels, established epicurean talents Michael Psilakis, Laurent Tourondel and Stephen Starr are weaving new dining destinations into the Florida culinary scene.  Spring in the south never sounded so delicious.

Celebrated Chef Laurent Tourondel brings his modern American steakhouse BLT Steak to the historic Betsy Hotel [1440 Ocean Drive, Miami, (305) 673-0044] on South Beach’s stylish Ocean Drive. Opened on March 17, the restaurant, lounge and bar are fully integrated into the lobby of The Betsy, imparting a flow of motion and energy throughout the space. In addition to the 96-seat dining room, an extensive front patio provides al fresco dining for up to 84 guests.

Designed by Michael Bagley, BLT Steak integrates traditional elements of the French bistro with those of an American steakhouse. A refined palette of crisp whites, cool greens and light woods conveys an elegance befitting the colonial-style hotel. The dining room features crème-colored suede chairs and banquettes with dark brown piping, breezy decorative accents and a beautifully-restored pink terrazzo floor. The bustling 11-seat bar and 25-seat lounge are located adjacent to the dining room, providing the perfect spot to sip a cocktail or relax with a glass of wine.  BLT Steak combines its signature rich warmth and texture with the lightness and sophistication of Miami. 

Offering breakfast, lunch, dinner and Sunday brunch, BLT Steak will also provide room service for the hotel, and eventually food and drink menus for the soon-to-open rooftop solarium.

Eos [485 Brickell Avenue, Miami, (305) 503-4400], the stunning new Mediterranean-inspired restaurant by Chef Michael Psilakis and Restaurateur Donatella Arpaia will launch late April. The restaurant combines dramatic design and award-winning cuisine, resulting in a stylish, playful downtown dining destination on the 15th floor of Viceroy Miami.

Psilakis and Arpaia conceptualized the restaurant to be a reflection of Miami: sexy, bold and rooted in health and freshness. Eos, Greek for dawn, symbolizes new beginnings. The word encapsulates both an ethereal lightness, a characteristic of Psilakis' cuisine, and the whimsical, dramatic feeling of this modern space.  Eos' literal meaning of 'new dawn' also alludes to chef Psilakis' new, refined interpretation of the 'small plate' concept for Miami. Borrowing ingredients from Spain, Portugal, France and Morocco, Psilakis offers modern expressions of his native Greek cuisine with a menu of small plates, both raw and cooked. Each dish is thoughtfully composed, showcasing the chef’s exceptional talent for balancing flavors. The small plate format encourages tasting and sharing, allowing guests to tailor an experience to any appetite.

The Kelly Wearstler-designed space is a complement to the chef’s dramatic dishes, merging classical forms with exotic eastern finishes for an affect that is both elegant and flirtatious. Layered geometric patterns – hexagonal brass inlay of the back bar, floor-tiles of negro marquina stone – are the foundation of the space. Bold lines delimit the banquettes, and a capricious array of chair-forms punctuates the space in vibrant colors of hydrangea violet, hibiscus yellow, flamingo orange and fan coral pink.

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Acclaimed restaurateur Stephen Starr opens the luxury boutique steakhouse Steak 954 on April 30 in the new W Fort Lauderdale [401 North Ft. Lauderdale Beach Blvd (954) 414-8333]. Steak 954 features fine-dining service in a refined yet comfortable resort-style environment. The menu blends classic steakhouse offerings with innovative flavors and techniques that are accessible and surprising at once.

Steak 954 is designed by Gilles & Boissier, best known for their work at Hakkasan (Istanbul) and Maison Boulud (Beijing) as well as their collaboration with Christian Liaigre to create Starr's dramatic Buddakan in New York City.  The ocean front property combines organic materials and clean lines to create a breezy, tropical feel.  A palette of vibrant blues and greens seems to glow against dark woods and bold floral wallpaper. The restaurant offers four distinct dining environments in the bar, dining room, intimate Tropical Garden featuring picturesque ocean views and the private dining room.  One of the focal points of the restaurant is a 15-foot long reef aquarium that is home to a school of jellyfish grown on the property.

The bar is another striking feature, inviting guests to enjoy a selection of wines, and refreshing cocktails and mocktails.  Cocktails will incorporate exotic ingredients and classic technique. The same dedication is applied to the signature non-alcoholic beverages created with the freshest juices and fresh fruits.

Steak 954’s modern interpretation of the classic steakhouse menu emphasizes dry aged meats, the highest quality artisanal ingredients and organic produce.  Ample á la carte entrees are designed to showcase pure and simple flavors, and side dishes and sauces play an important role. Steak 954 will serve breakfast, lunch and dinner seven days a week.

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By Kay Lindsay

With budding daffodils and blossoming crocuses, the onset of springtime has inspired me to plant my own herb garden. Soon, I will have fresh cilantro, mint, oregano, and basil at the ready. 

Growing up in Connecticut, I worked at award-winning Caprilands [translation: “Goat Lands”], where over 30 herb and flower gardens provided a vast and varied selection of herbs and blossoms, which in turn were used in the dishes served at the on-premise restaurant.  From the strawberry wine to the rose geranium cake featured in Caprilands’ weekday lunches, freshly picked herbs added a tender perfection to each meal.

I recently savored polpette, hand-rolled pork and veal meatballs with a fontina béchamel sauce and a celery leaf and parsley salad, at ZYLO, a Tuscan Steak House, at the new W Hoboken.  The light, fresh salad adds an ideal crispness to these delicious meatballs. 

At Chef Michael Psilakis and restaurateur Donatella Arpaia’s Upper West Side Kefi restaurant, the meze features four spreads [Yogurt, “Caviar”, Eggplant, Chickpea] where zesty dill makes a cameo in the yogurt blend, soon topped on addictively good pita bread.

And as the spring turns to summer [finally!], I look forward to savoring these herbal fresh flavors for the months to come – dressing up weekday frittatas, guacamole, and my husband Timmy’s perfectly prepared mojitos.

What I’m:

Watching:         Endless reruns of HOUSE

Listening To:     Kool & the Gang 

Eating:             Pongsri’s Vietnamese Steamed Dumplings 

Drinking:           Bearboat Winery’s Sauvignon Blanc