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Adanna
Female
36
Brooklyn, Greenpoint
In NYC Since: 1996

When I was born, my father remarked that I was as beautiful as a speckled trout. I now know what that means. 

December 29, 2008

Italian Language & Supper Club @ Alloro - Great Value on the Upper East Side


Recently, I attended a dinner at Alloro, chef Salvatore Corea’s new place, called Parla come mangia, which means “Speak how you eat”. This was a chance for me to enjoy some modern Italian food and practice my Italian.

I had heard a rumor that Pierre was going to be there, and since he and I still have some unfinished business, I had to go.

The dinner was part of the Collina Italiana program, a small academy that teaches New Yorkers how to speak Italian – just the kind of thing a guy like Pierre would find intriguing.

I don’t normally go to the Upper East Side. It’s nothing personal – I just don’t like to hear people complain all night. So, I was pleasantly surprised when, crossing the threshold, I was greeted by happy, smiling people. They all seemed alert, eager to help. Even the guests at the bar were friendly.

Quickly, I got the attention of a handsome young man with a velvety voice. I asked him if he’d seen a guy named Pierre.

“No, non l'ho visto,” he said. I followed him to the green and white dining room in the back of the restaurant. It was filled with attractive women eager to learn about Italian. Wherever Pierre was, he was missing out on some interesting conversation.

“Siede per favore,” the handsome young man said. So I sat down. He brought me a glass of wine and told me to enjoy the antipasti. I found myself saying “Si, grazie.” He smiled at me, and for a few seconds I was sure that he knew where Pierre was. So I asked him again.

He shook his head and said, “No, signora. Non mento.”

No, he was too handsome, too happy to be a liar. So I decided to take his advice for the rest of the night and just enjoy myself. "No, non ho studiato italiana," I explained after a difficult grammatical knot, and then added “questo è delizioso,” as I thoroughly enjoyed the chestnut lasagna and everything else that young Mr. Handsome brought me.

The dinner, led by a teacher from Collina Italiana, was a lot of fun and a great value. For $60, we had great amuse buche, a three course dinner, a glass of wine and a lot of Italian. I found myself speaking in full sentences by the end of the night.

Alloro is a modern version of an Italian neighborhood restaurant, with a friendly staff and all-Italian wine list. The monthly Italian Language and Supper Club dinners are sponsored by Collina Italiano and Alloro. For anyone interested in practicing Italian and enjoying great Italian cooking, this dinner series is a must-try.


Tags:   alloro, collina italiana, italian language and supper club, salvatore corea


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Posted on 12/29/2008 ( Permanent Link )
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December 22, 2008

New Year's Eve Pick: Velour



News comes from the trendy West Chelsea club Velour of a great New Year's Eve celebration:

New Years Eve at Velour will be a night to remember with a special Guest DJ spinning an energetic mix of house, hip-hop and R&B. Come ring in 2009 in style at Velour and attend this all VIP Event! Velour will be offering the following for all of our special New Years Eve VIP guests:

- Complimentary Veuve Yellow Label Champagne toast at midnight.
- Live Televised Count Down of Ball Drop on our HD Projection and plasma screens.
- Traditional New Years Eve party favors.
- Guest DJ.
- Gourmet Menu served buffet style.
- Premium Open Bar.

Tier 1: Plush Velour $175 per guest

You will enjoy yourself as one of just a few special guests to be admitted for standing room during this high energy New Years Eve event.
This Plush VIP package includes all of the above plus:
- Premium Spirit open bar from 9:00pm-1:30am
- Gourmet Buffet
- Standing room

Tier 2: Luxe Velour $225 per guest

You will enjoy yourself as one of just a selected few guests to be admitted for Bottle Service during this high energy New Years Eve event. We are the only lounge on New Years Eve offering one full bottle of Premium Spirits per couple – ensuring you get the full VIP Bottle Service experience with your party package. This Luxe VIP package includes all of the above plus:
- Guaranteed seating
- Premium Spirit open bar from 9:00pm-1:30am
- Gourmet Buffet
- One bottle of Premium Spirits or Champagne per couple with mixers from 9:00pm-1:30am

Parties larger than 2 should contact Velour to ensure seating together.

Velour’s New Year's Eve menu served all night:

Artisanal Cheese Platter
Crudités
Assortment of Breads

Served from 10pm to midnight:

A Variety of Assorted Sushi
Colossal Shrimp Cocktail
Prime Steak Kabobs
Chicken Sate Skewers
Pasta Primavera – Vegan Style
Mixed Greens Garden Salad w/ Italian Dressing

Note: A 20% gratuity plus sales tax will be due in addition to the ticket price, it is NOT included in the ticket price. Entry for Guests is 21 and over only with proper identification. Velour’s New Years Eve Celebration starts at 9pm and ends at 1:30am.


Tags:   new years eve, velour, west chelsea


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Posted on 12/22/2008 ( Permanent Link )
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December 18, 2008

Recession Below Canal: A Night at Secession


When last we left off, departing Macao Trading Company during the recent winter monsoon, I landed at Secession, the latest in David Bouley's expanding restaurant portfolio. Secession occupies the old Danube space, and stepping through the entryway I am immediately reminded of ghosts of Restaurants Past. Little has changed in the interior, save for the paint-freshened ceilings and re-glossed floors. Klimt still looms large, like the stale perfume of an antebellum Viennese grand-dame who longs to waltz in an era of swing. Azure remains the operating color.

The menu, on the other hand, has changed, offering copious versions of everything: terrines, salads, grilled dishes, fried dishes, charcuterie, and yes, pasta. Think variety for the sake of variety, along the lines of Kenny Shopsin. The menu supplies the diners with the raw lumber needed to build their own meals. Pity that most diners are not architects and will thus defer to their server's opinion. "Tell me what's good" is not a phrase that a chef wants to hear over and over again. That said, the best items on the menu are those that are grilled, and anything that features duck. The terrines are inconsistent.

Specializing in everything is simply not possible—unless you are offering Little Bit of Everything Soup—and so there is no attempt to wow diners with a dish that is fully in touch with itself. And it is an expensive way to dine, as side dishes are not included. (Recession-busting note: tack on an extra $8 for that side.) Nor does this gargantuan menu make sense from a business perspective, as planning and prepping for this many complex dishes (especially the terrines) must be rather expensive and time-consuming.

The crowd, like the Klimt-inspired décor, remains from the Danube days. Expect furs and strands of pearls and firsthand accounts of the Village in the Beatnik days, back during an earlier recession. And beware the busboys, whom you must watch like a hawk so that they do not whisk away the last swallow of your $20 glass of wine, or the last morsel of foie gras.


Tags:   danube, david bouley, macao trading company, secession


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Posted on 12/18/2008 ( Permanent Link )
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December 17, 2008

Pirates below Canal: A Night at Macao Trading Company


During this season's heaviest monsoon, I headed out to Macao Trading Company in search of Pierre and the promise that he made about some Portuguese-Chinese fusion that I would love. He makes those kinds of promises, and usually delivers.

The driving rain swirled around my ankles as I searched for the unmarked portal that would lead me to my destination. I had heard that Chef Waltuck was in the house, which meant that something interesting was bound to happen in the kitchen. Finally I spotted the number I was looking for, 311 Church Street, and threw open the massive doors.

The place was a trading post alright, raw wooden floors and soaring ceiling, everything decorated with loot collected from every nook and cranny of the South China Sea and the Pearl River.

No sign of Pierre. But he can move like a shadow, so I was on my guard. I took a seat at the bar next to a group of Balkan pirate who were enjoying their rum & ginger beer (Dr. Funk) and their rye & egg white (Yellow Fever).

The barkeep had the hands of a skilled knifeman. I watched him shake up a few drinks. He I wasn’t there just for the Dragon’s Milk. He shot me a furtive wink and I leaned in and told him that I was looking for Pierre.

“Pierre?” he asked.
“Yeah, Pierre,” I said. “You seen him?”

I knew he had, but for some reason he wasn’t talking. Then the pirates next to me got a little loud. It seemed that they wanted food and a table. The barkeep tried to settle them down with a plate of meatballs. They liked this very much.

Next to me, some merchants were discussing the goods they’d procured earlier in the day. I could see that the gin (Kaffir Jimlets) had loosened their tongues. One of the women applied a new coat of eyeliner and then pulled me aside.

“You lookin’ for Pierre?” she asked.
“Who’s asking?” I said.
“Are you in love with him?” she asked. “Because that’s a dangerous thing to be.”

I ignored her and ordered another Dragon’s Milk. The vodka was beginning to warm me up. And then I spotted the Host, a man I’d seen a different fusion place, the kind of guy who knows a man like Pierre.

“I’m looking for someone,” I told him.
“Who’s not?” he asked.
“Pierre,” I said. “I know you know him.”
“Yeah, well he’s not here,” he said.
I negotiated with him for a few minutes.
“He was here,” he said. “Sat right over there, with a couple of Nordic seafarers. They had some bacalao fried rice and some clams. A few glasses of wine. Then they left.”

I got an address, paid my tab, and then headed out into the night, looking for Pierre.

TO BE CONTINUED……


Macao Trading Company
311 Church Street, two blocks below Canal St

A good place for mystery, drinks & apps, and great fusion food



Tags:   david waltuck, dragons milk, macao trading post


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Posted on 12/17/2008 ( Permanent Link )
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