Tag: Food New York

Go West – Go Due West

Post author By Grace Capobianco
Post date January 19, 2018

“Go West, young man” is a phrase often credited to the American author and newspaper editor Horace Greeley concerning America’s expansion westward.

In New York City where every day there is yet another restaurant and bar opening, we decided to check out Due West. A new bar/restaurant in the heart of the West Village, with a few extraordinary managing partners. We had the enjoyment to meet both Jess Goldfarb and Camilo Viafara two of the four managing partners. Jess Goldfarb, is the former cocktail director of Locanda Verde and the acclaimed Cru in Nantucket, now in charge of the cocktail program. Camilo Viafara, formerly the sommelier at Locanda Verde, oversees the wine program. Together they are the A TEAM at Due West.

Due West is located at 189 West 10th Street, between Bleecker and West 4th Street, right in the heart of the West Village. This intimate, beautifully designed 65 seat space, boasts a rotating selection of artwork from renowned ACA Galleries in Chelsea.

The cocktails are splendid with a wide range of seasonal selections like the Old Diablo, or should you dare, build your own Old Fashioned, you can mix and match spirits to your own liking. The beer is curated by Camilo; he focuses on domestic and small producers. As a wine lover, my favorite is the well rounded wine list from Fine Disregard Sémillon from Napa, Retour Pinot Noir, Hiyu Ramato blend from Oregon, and Schneider & Bieler Cabernet Franc from the Finger Lakes to name a few. If champagne is on your mind, you’ll find tempting selections like Pierre Gimonnet Special Club, Louis De Sacy Grand Cru and more.

When looking for a chef for this new local to delight Due West’s culinary scene, they looked no further than executive Chef Adabis Castro, formerly of Atrium Dumbo and Le Bilboquet. Castro worked to originate small but delicious bites for even the discerning palate. Chef Castro’s menu is designed to complement the beverage program, offering a raw bar and selection of bar snacks, small and large plates. We tried the small plates which included Fried Cauliflower with strained yogurt and a sweet & sour curry, Chickpea Fritters (my fav) with red pepper and bottarga, and Hot Crab Dip with cheddar cheese and smoked trout roe, moving onto a large plate with chef’s tasty Dry-Aged Burger with caramelized onions and bacon. Oh no, we did not stop there…

Perfection, right down to the decor designed by North Fork Design Co. My favorite was the Navy channel — tufted banquettes made from rich leather and crushed velvet running around the exterior of this lovely quaint space. Bring your friends to fill up their communal table or meet new ones as Due West is the place to be in the West Village for superb cocktails, delicious bites with an extra attractive, stylish downtown clientele. It won’t disappoint.

Stop by Due West which is open Sunday through Wednesday from 5pm to midnight, and Thursday through Saturday from 5pm to 2am. Tell them Downtown highly recommended that you stop by!

For more information:

646.687.4609

www.duewestnyc.com

@duewestnyc

Tags Champagne, cocktails, Downtown, due west, Food New York, New Restaurant, small plates, west village restaurants, wine

Dining

It takes Two… Hands

Post author By Siobhan Gunner
Post date April 26, 2017

Two Hands is an Australian café in Little Italy, serving breakfast all day. The coastal inspired café is always packed with people, but don’t let the crowd put you off. The wooden tables, white brick walls and cloud lamps create a dreamy, relaxing atmosphere. The light filled space and cool Australian vibe transport you to the beach in Sydney. Anything good is worth the wait, especially when there’s food involved.

The menu

The food at Two Hands is nutritious, fresh and beautifully presented. Most dishes revolve around eggs, bacon or avocado – all three together if you want.
Their avocado on toast is served on a thick slice of whole wheat sourdough toast, topped with spicy chili flakes and lemon zest. The smooth avocado combined with their creamy scrambled eggs are a match made in heaven.
Bloggers and Instagrammers are drawn to the pretty acai bowl: a blend of frozen blueberries, banana, acai powder and almond milk. The frozen fruits are topped with gluten-free granola, coconut flakes and other super foods that will make you feel like a superhuman. The refreshing breakfast bowl is perfect for a hot summer day.The corn fritters with smashed avocado, pickled beets and sour cream is as flavorful as it is colorful. It’s also one of the bigger breakfast options on the menu, which will make you feel full longer.

Looking for a something sweet? Order the soft banana bread with walnuts, ricotta and honey as a side dish or delicious ending. Don’t worry if other dishes than these choices catch your attention — anything you order at Two Hands paired with a good cup of coffee will set the tone right for the rest of the day. This Aussie cafe really lets you unwind from the hustle and bustle in New York City.

Address: 164 Mott St
Closest subway station: Grand Street

Photos by Siobhan Gunner

Tags Australian food, best food in nyc, breakfast in nyc, coffee new york, Food New York, NYC food, two hands cafe

Dining Events

Chef Bouley Has A New Squeeze: Yuzu

Post author By Mike Hammer
Post date October 15, 2014

Chef David Bouley

Not that kind of squeeze! We’re talking about yuzu, from Kochi, Japan. Similar to a lemon in looks and texture, yuzu is a fruit prized in Japan for its refreshing yet mild citrus flavor and Chef David Bouley is digging it. This week DOWNTOWN Magazine joined Chefs David Bouley and Isao Yamada of Brushstroke at the Bouley test kitchen in Tribeca for a primer on the fruit: where it comes from and why it’s starting to be one of the most talked about ingredients in the restaurant world.

You may have encountered this delicacy already, especially if you are a fan of Japanese food. Japan is the biggest producer and consumer of the fruit in the world, and half of that comes from the region of Kochi on the southwest island of Shikoku. Now that it’s becoming more readily accessible to restaurateurs in the US, the Japanese fruit is prepping to have its day in the spotlight.

Chef Bouley and Chef Isao Yamada of Brushstroke wowed us, along with New York Times food critic Florence Fabricant, Eater’s Katherine Odell, the Food Network’s Jacob Schiffman, as well as a room full of New York’s most well-known foodies, with dishes such as pacific jumbo oyster with uni, scallop and yuzu foam, Canadian pork belly confit with peach and yuzu ginger sauce and a carpaccio of maine matsutake mushrooms with yuzu-soy veganaise. Did we mention dessert? Yuzu chocolate crème brulèe with yuzu sorbet.

But Chef Bouley wasn’t content to rest on the laurels of his delicious and innovative creations. He was bursting with further uses for the fruit with ceviche as a prime example. While lemon is traditionally used to marinate fish for ceviche, Bouley believes yuzu is an excellent alternative as it’s less harsh and less acidic than lemon and doesn’t “cook” the fish as aggressively as other citrus fruits.

Cocktails were also a discussion point, of course, but they were slightly less indulgent. Bouley also spoke about the health benefits of the fruit and recommended starting the day with a refreshing water and yuzu juice drink – a habit that he swears has allowed him to reduce his morning caffeine intake.

-Nicola Ruiz

-Photography: Courtesy of Takehiko Tokiwa