What goes better together than pizza and wine? While in New York, pizza has become a class get-together comfort food, its origins in southern Italy originally had it that pizza would be an artfully-crafted dish intended for the individual. Move aside, dollar pizza: at Kesté Fulton, pizza’s reclaiming its original glory.
With a wide-ranging flavor palette bringing together dough, tomato, mozzarella, and a variety of toppings, pizza’s ultimate companion can be none other than wine, which accents every meal with notes of fruit and spice. Cavit Wines upholds the important role of wine with a spectrum of options to choose from, the most popular being Cavit’s Pinot Grigio, Pinot Noir, Prosecco, and Rosé. Of all these, Pinot Grigio is a classic favorite, while Prosecco is recommended to go with anything.
Diving into the Makings of Cavit Wine
Cavit Wines are grown in northern Italy in a region known as Trentino, where the temperate climate enhances the fruity flavors. 4,500 farming families make up Cavit’s cooperative, ensuring a sense of community is harvested with every bottle. Operations at Cavit bring together sustainable farming practices with advanced research taking place with the Institute of San Michele all’Adige, one of Europe’s leading winemaking schools. Top it all off with the most technologically-advanced winery in all of Europe, and Cavit Wines has consistently been ranked highest among brands internationally. In the U.S. alone, Cavit offers the #1 Pinot Grigio, making it a perfect choice for get-togethers.
Pairing Cavit Wine with Class Pizza
Bringing it all back to the companionship wine and pizza share, a number of pizza topping are recommended withe each wine to bring out each other’s flavors. Pair the Pinot Grigio with any cheesy pizza to balance out the heavy richness of stacked cheeses, while the Pinot Noir paired well with both meat and mushroom pizzas. Cavit’s Moscato wine brings a touch of sweetness to pizzas layered with spicy toppings like jalapeños, and Prosecco, as mentioned, goes well with anything.
To browse Cavit’s wine collection and purchase a selection for your next event, visit their website. To learn more about the ins-and-outs of pizza making, visit the Pizza Academy Foundation. And to simply pick up a pizza on your next night out, visit Kesté Fulton at 77 Fulton Street.
This week, we had the pleasure of visiting the brand new Bayberry Garden – the “big sister” to Providence’s Bayberry Beer Hall.
Located in Providence, Rhode Island’s innovation district at 225 Dyer Street, Bayberry Garden is a sight to see. I was welcomed warmly into the modern, yet classic New England-inspired location, complete with plant life, all of it enveloping its guests.
The restaurant is lovingly owned by husband and wife team Tom and Natalie Dennen. The name Bayberry Garden was inspired by Tom’s grandfather’s home in Maine, which was surrounded by Bayberry bushes.
Bayberry’s Growing Garden
Bayberry Garden, Providence, RI
Bayberry Garden itself is, quite literally, a garden. All of the vegetation and plant life in the restaurant is not only real but is starting small. As the restaurant grows and evolves, so will the plants within it. Three trees that face the streets of Providence are planted six feet under the cement floor of the restaurant. There’s an ivy wall at the rear of the restaurant that is now only a few inches from the ground but will climb up the wall as the restaurant ages. Hanging plants around the restaurant will overflow and turn the restaurant into more of a garden than it already is.
Bayberry Garden has an organic vibe and feel, and the wine list is a perfect jumping-off point. The selection is biodynamic, meaning there is no intervention with pesticides, and all selections are uber-organic.
Mike Seely is the executive chef and also worked under an esteemed James Beard Award winner, a high mark in the culinary universe. His dishes blew us away on a granular level.
Oysters and Breads n’ Spreads
Oysters on the half shellArtisanal bread and spreads. From left: herb pain au lait, farmhouse multigrain sourdough, semolina and cheddar sourdough, salt, and pepper butter, caramelized shallot, and fennel jam, and chive butter.
The meal began with oysters on the half shell, a New England restaurant hallmark and necessity. The selection of oysters that evening were from Chebooktook, Canada, and East Beach, Rhode Island. They were accompanied by a delicious in-house preserved lemon mignonette with homemade rice wine vinegar and a homemade hot sauce. We then received a refined take on the breadbasket with a plate of herb pain au lait, farmhouse multigrain sourdough, semolina, and cheddar sourdough, and on the side was salt and pepper butter, caramelized shallot and fennel jam, and chive butter. Unlike predictable restaurant bread and butter, it was quite the treat.
Marbled Avocado
“Marbled Avocado”
Our next course was the “Marbled Avocado”, which was served with Allen Farms pea greens, preserved lemon, and crispy rice paper. Think guac and chips, but elevated. The avocado was creamy and nutty and paired perfectly with the zesty, crispy rice paper. Additionally, it is a great option for those with gluten intolerance, like myself.
Rhode Island Striper
Rhode Island striped bass with pea chutney
The next course turned out to be my personal favorite; as it should be since I am a Rhode Island native. It was a Rhode Island striped bass with a pistachio crust, spring parsnips, and pea-chutney. The dish was warm, sweet yet savory, and oh so comforting. Additionally, the pistachio-crusted fish paired perfectly with the rounded flavor of the peas and finished out with a delightfully subtle sweet flavor. It was both exquisitely refreshing and warming.
Half Chicken with Farm Roots and Spuds
Half chicken with roots and potatoes
After the striper came the half chicken with Little City Farm roots and potatoes with morel cream and greens. The chicken was wonderfully juicy and flavorful and was married so well with the crispy spuds. They did a classic dish justice here.
Dark Chocolate Profiteroles and Rhubarb Pavlova
Dark chocolate profiterolesRhubarb pavlova
Naturally, we couldn’t leave Bayberry Garden without dessert. These dishes were undoubtedly the stars of the show. My guest, a Rhode Island restaurant industry veteran, ordered dark chocolate profiteroles with strawberries, strawberry sorbet, ricotta, and balsamic glaze. The innovative flavors were fused into the beautiful creation. My guest was left speechless, which is not an easy feat. Last but not least, my dessert of choice was a rhubarb pavlova with green strawberries, white chocolate, and lemon verbena + juniper ice cream. This was my first time having pavlova. Previously, I had only seen iterations of it on The Great British Baking Show, and it left me quite starstruck. The entirely gluten-free dish was crispy, pillow-soft, creamy, sweet, and complex. Every layer of flavor was able to shine. It was lovely.
Tea and Pâte de Fruit
Chamomile “Sunday Morning” tea and mixed berry pâte de fruit
As our night came to an end, we were served a “Sunday Morning” tea, from a list of teas that are almost presented as if they’re cocktails. They come from Amber Jackson, who founded The Black Leaf Tea + Culture Shop with the love of tea and Black culture in mind. Moreover, she started the company after recognizing the absence of space for young Black professionals in Providence. “Sunday Morning” was the perfect way to ease into the night. It featured chamomile tea, orange peel, lemongrass, and spearmint, and was served in a small glass French press, so all of the ingredients were visibly present, adding to the experience.
The night concluded with the sweetest touch, two mixed berries Pâte de Fruit, a personal favorite confection of mine. Also, they were rolled in basil sugar crystals, which kicked up the classic French sweet-Bayberry style.
I should also mention that the service at Bayberry Garden was impeccable. Our server, Danny, was very knowledgeable about the menu, beverage selections, and wine. His quirkiness was infectious, particularly when telling backstories about the decor or when highlighting a house-made ingredient. Additionally, all staff members were extremely warm and friendly, to the point that the table maintenance was done effortlessly. At Bayberry Garden, you’re treated not only as a guest but as a friend. The sentiment behind the restaurant’s conception feels rich with intention, purpose, and storytelling, just like old New England folklore.
Thank you, Bayberry Garden, for having me! I won’t be a stranger.
One of our long time client’s and restauranteur Chef Jemiko owner of Senza Gluten restaurant and his famous GF bakery experienced something like we have never seen before.
He made the announcement on social media that he would be closing his doors, like many owners he hung on for as long as he could, just after he made the announcement to close, the announcement for the city was announced the opening of indoor dining.
From the time Chef made the first announcement on September 23, 2020, to the very next day September 24th, his second announcement that they will remain open they received letters, email, social media DM’s from all over the US and the World, asking what they as huge fans and loyal patrons could do to help Chef to keep his restaurant open.
Chef and his family were shocked to see the outpouring from patrons, when I heard about his uplifting story, I just had to share this with our readers.
Humanity and Grace are not dead!
We had the pleasure of sitting down with Chef Jemiko, for a little one on one. (oh yes, I did have some of my favorite dishes during this interview)
Chef Jemiko Senza Gluten photo by Raquel Salazar
DTM: How has Covid affected your business?
Chef: “Like so many New York City restaurants, we’ve been very affected by the pandemic. We’ve seen diminished capacity numbers, so many more New Yorkers staying home, less out-of-town visitors, sourcing difficulties and delays, and more. To adapt, we installed relaxing and cozy outdoor seating areas at both Senza Gluten Restaurant and Senza Gluten Cafe & Bakery and launched our first-ever online store, which ships nationwide, in order to reach more of our loyal customers across the country. We’re so grateful for the support of our community, who continue to visit us and order online so that we can keep our doors open.”
Senza Gluten GF Pasta with Red Sauce
DTM: Do you feel the city handled the closing and struggles throughout the restaurant industry?
Chef: “This year has been very challenging for restaurants, but we know that the city has been working hard to help small businesses recover. Even more meaningful than the government’s efforts has been the support of our fans. When we announced we may have to close Senza Gluten Restaurant, customers flooded our social media, emails, and phone lines with words of love, their favorite memories from Senza, and offerings to help. We believe that our community deserves all the credit for Senza Gluten being able to stay open and busy during this difficult time.”
DTM: You are one of the most famous GF restaurants and bakeries in NY, how does that feel?
Chef: “It feels very rewarding to bring joy to people through food— that’s what I’ve always loved the most about cooking. I love being able to reimagine comforting Italian classics so that anyone can enjoy them worry-free, no matter their dietary restrictions or allergies. I have several friends with Celiac disease, and I have seen first-hand the difficulties that they experience while dining out at restaurants. Before I opened Senza Gluten, I would cook gluten-free versions of my friends’ favorite dishes, and seeing the spark of joy on their faces was incredibly gratifying. This is what inspired me to open a gluten-free restaurant, in particular; allergy-safe cooking lends itself to a special, welcoming warmth for people who normally don’t get to enjoy a high-quality, zero-stress restaurant meal.”
Shortbread cookies and chocolate sauce GF by Deb Martin Senza Gluten
DTM: You made the announcement to close your doors, how hard was that decision, and what happened after you made this announcement?
Chef: “The decision was incredibly hard. We’ve put so much work into Senza Gluten Restaurant, and know that it is a haven for so many gluten-free diners, neighborhood regulars, and beyond. When we announced we would likely have to close our doors, our community sprang into action. We received thousands of messages, words of support and encouragement, an overwhelming number of reservations were immediately scheduled for our outdoor dining area, and we even saw sales rise for our gluten-free treats online (and in the bakery!) as folks hoped to support us from near and far. Because of this response, we’ll be able to keep the restaurant open, and we’re so grateful for our wonderful community.”
DTM: What do you attribute the overwhelming world’s response to the news of your closing?
Chef: “I think it is the work of our entire team— from our front of house staff and servers to our cooks and dishwashers. Without the Senza Gluten team’s enthusiasm, we would not be able to create a warm and welcoming experience that defines every service. Our staff truly love coming to work every day; they are incredibly knowledgeable and trained about gluten-free cooking, dining, and accommodating allergies, and they tend to stay with us for years. We’re like a family! We know that our guests really appreciate our accommodating hospitality, attention to detail, and friendliness, and that’s part of the reason that Senza Gluten is so special.”
Teona and Chef Senza Gluten at Downtown Cover Launch Party
DTM: Do you believe that you as a chef have made a huge difference for people with celiac and GF issues?
Chef: “I’ve had guests tell me that it’s been years since they were able to dine at a restaurant! We accommodate allergies that are very serious, so we abide by incredibly strict regulations and careful processes to ensure that everyone’s experience is safe, which is a capability that very few restaurants have. It makes me very happy to be able to provide a relaxing and safe environment for these guests. Some of our most popular menu items are also the hardest to find gluten-free elsewhere— such as Calamari and Tiramisu at the Restaurant, Bomboloni at the Bakery, and more. We hear from customers that they’ve been looking for these dishes forever, and are so happy to have finally found them at Senza Gluten!”
DTM: Can you understand the impact you have had on thousands of people’s lives?
Chef: “It is very special to realize that in the six years we’ve been in business, we’ve been able to help people create memories with their loved ones, over delicious food!”
One of my favorite Dishes Baked Cauliflower Parmesan GF Senza Gluten
DTM: What are your future plans, and will Senza Gluten continue here in NY?
Chef: “We’re so excited for what’s to come. For now, we’re getting used to operating our new online shop— baking and shipping fresh batches of cookies, scones, muffins, bread, and more across the country. We’re very excited to continue growing, and to introduce some new initiatives soon.”
Flourless Chocolate Molton Cake GF Senza Gluten
Please consider supporting your local restaurants, bars, and bakeries, they were there when we needed them!
Indoor dining is still verboten in the city, but Michele and Anisa Iuliano figured out a workaround above their restaurant Gnoccheria.
This week, the couple opened Ampia Restaurant & Rooftop (100 Broad Street) directly upstairs from their inventive gnocchi operation. Ampia serves light, rustic Italian fare with plenty of seafood, in addition to pizza and pasta, for lunch and dinner.
Roofdeck
Michele and Anisa had thought of the 4,500-square-foot rooftop concept prior to COVID-19 –
The shelter-in-place orders threw a wrench in their plans. They had prepared the greenhouse space for socially-distanced outdoor dining after Anisa saw an online ad for plastic greenhouses. That’s when inspiration struck: Why not give their diners a custom indoor dining experience on the roof? Each of the five greenhouses seats two diners, replete with a lush array of plants and flowers. (Per social-distancing guidelines, it is preferred that the dining pairs live together.)
Of course, anyone who isn’t lucky enough to snag a greenhouse can sit at one of the outdoor tables. Space is designed to accommodate 250 guests, but Ampia will be operating at 25% capacity to abide by social-distancing measures.
“I want people to come on this beautiful roof and feel safe and like they’re in their own little world so they can enjoy themselves,” Anisa told Time Out New York.
To mitigate the risk of infection, tables are placed at least six feet apart, surfaces are thoroughly and frequently sanitized and ordering is contactless. Diners are required to wear masks unless they’re sitting at their tables.
Octopus Sandwich
About
Husband and wife duo, Chef Michele Iuliano and Anisa Iuliano, the restaurateurs behind seven NYC-based Italian eateries (most notable being their popular Napoletana eatery, Gnoccheria)open Ampia Restaurant & Rooftop in the heart of the Financial District. Located at 100 Broad St. (Entrance on Bridge St.) on the third floor, Ampia Rooftop (Ampia meaning “Space” in Italian) is a sprawling 4,500 Sq. foot outdoor rooftop terrace featuring individual greenhouses for a social distance dining experience, opulent clusters of colorful flower gardens, and Italian-themed art and décor dispersed throughout.
Chef Michele Iuliano and Anisa Iuliano
Chef Michele Iuliano offers up an authentic Italian menu of lite casual fare, along with a selection of inventive seafood paninis.
Now Open Ampia Rooftop is incorporating safety and sanitizing precautions and will be open for dinner daily.
With a small team, Teyf then bring the meals directly to these seniors across New York City.
“I am personally cooking and delivering these meals. I know that my grandparents, who were Holocaust survivors, are smiling down on me. This is something I want to do to honor them and because it’s the right thing to do,” Teyf says. “It’s in my soul to give back.”
An estimated 38,000 Holocaust survivors live in the greater New York City metropolitan area, according to Selfhelp Community Services. More than 50% of them live in poverty.
The pandemic is particularly traumatizing, echoing their lives more than 75 years ago during the Holocaust when food and resources were scarce. Because of coronavirus restrictions, they struggle with a lack of resources and community as they isolate at home.
Teyf has partnered with the Museum and the Met Council to identify 50 Holocaust survivors who need assistance. Additionally, the Museum is reaching out to other survivors to assess their needs so Teyf can provide more support.
He also is setting up an arrangement to deliver more kosher meals to essential healthcare workers at hospitals throughout New York City. The meals include salads, entrees, and desserts.
Jewish dish from Teyf’s restaurant
Teyf’s family has more than a century of epicurean experience.
“My great-grandfather started baking matzah for the Jewish community in Minsk in 1920,” he says. Each of his grandparents was the sole family survivor of the Holocaust. “After the Holocaust, my grandfather continued his father’s tradition of baking matzah for the Jewish community, which he had ultimately risked his life during Communist times until 1979. In 1979, my grandfather decided to pick the whole family up and leave Minsk for the United States for our Jewish freedom.”
Museum President and CEO Jack Kliger praised Teyf’s philanthropy.
“David is doing a real mitzvah,” Kliger says. “The Met Council and David are being generous with their hearts and minds: stepping up to serve others when there is a great need in our city.”
New York is eerily quiet now, the usual bustle and clamour of the bars silenced. You can even hear birds chirping in the trees; a peaceful juxtaposition to the collective despair currently facing New York City’s service industry. Hundreds of thousands of hardworking servers, cooks, bartenders, co-ordinators and baristas are suddenly stranded without any source of income. Because of the nature of their jobs, those in the service industry cannot work from home and have had their hours cut or eliminated for the foreseeable future. Many are reliant on tips to survive, with thousands of food servers and bartenders otherwise earning under the standard minimum wage with no access to health care. As New York’s hospitality industry wrestles with the COVID-19 crisis, public, private, and non-profit sectors are striving to ensure that the city’s 321,000 food and beverage workers maintain some economic security and access to healthcare.
These are people holding up the fabric of our society. This crisis affects literally everyone who has ever eaten in a restaurant, gotten their hair professionally done, had a mani-pedi, ordered a cup of coffee, or gotten a drink at a bar.
Ivy X, a law student who works for a major talent industry, immediately organized Tips For Kicks NYC, a GoFundMe focusing solely on tipping service industry workers.
“Think about how much you tip for a coffee, a meal, a haircut, or a live band playing at a bar,” she says. You donate however much you want. It goes into a pot and is divided among applicants who have been immediately impacted.”
Tips For Kicks has almost met their initial goal of $1000, but more is encouraged and everything goes straight to the recipients as a regular tip jar would.
HOW SOON TO DONATE:
The campaign will run through Saturday, March 28th to ensure that workers can get their tips ASAP.
HOW TO APPLY FOR AID:
You must be an NYC resident who relies on tips to supplement your income. You must apply by Monday, March 23rd to be considered.
Email the following to tipsforkicksnyc@gmail.com :
• Proof of employment
• A short description of the nature of your work
• Your Venmo handle
All applicants will be notified whether they are approved through email.
