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spring i summer 2008 • the myriad restaurant group magazine

introduction

in 1985, when we opened montrachet, French

food went hand in hand with a certain formality.

But i took a look around and decided we could

give new Yorkers the same high-quality food

and wine experiences without the jacket and tie.

montrachet showed that luxurious dining did not

need to be formal or pretentious and didn’t have to

happen in midtown. tribeca was a just-emerging

neighborhood back then, but i took a chance and

have never regretted it. myriad is heavily involved

with the tribeca community because we believe in

being good citizens in the communities we serve.

We sponsor local Little League teams, support local

charities like City harvest and Citymeals-on-Wheels,

and work with the tribeca partnership.

With Tribeca Grill, i wanted to create a fun

neighborhood restaurant that was authentically

new York, but also comfortable and familiar. robert

De niro wanted to open a film center here and

came to me with the idea for an eatery downstairs.

in 1990, greenwich street was on the outskirts of

the neighborhood and i thought to myself, “Who

the hell is going to come all the way to the wilds of

Tribeca?” Well, they came! and they’re still coming.

not just from around the corner—from europe, asia,

and south america. We’ve become an important

destination.

3

Nobu New york City was next, offering a unique take

on Japanese food in an inventive and original setting

designed by David rockwell. there are nobus all

over the world now, and we are involved in several of

them. Next door Nobu and its no-reservation policy

brought us back to the idea of accessibility, which

has always been my philosophical cornerstone.

Nobu 57 and Nobu London bring the nobu

experience to a broader audience.

rubicon in san Francisco focuses on the bounty of

the wine country nearby and is linked to our tribeca

restaurants in its philosophy of excellent food in a

luxurious setting without stiffness or formality.

Centrico, which opened in 2002, features the

dynamic regional mexican cooking of aarón

sanchez. the restaurant is an excellent fit in one of

tribeca’s most picturesque corners: a perfect place to

celebrate, have a great cocktail, and enjoy authentic

mexican cuisine.

our latest venture, mai House, which opened in

2006, represents our affection for Vietnamese cuisine.

We wanted to serve exquisite food from a country

whose cooking had been largely unexplored in

new York, and to serve it in a gorgeous setting.

Vietnamese food with a new York twist.

(continued on page 4)

Considering how long we’ve been doing this, you might imagine that it’s all about a love affair with the restaurant business, pure and simple. this would be only partially true, because it’s bigger than just that—it’s about a love affair with the city of new York. my brother and i were born and raised here; we are new Yorkers to the core. We love the people, we love the neighborhoods, and we love the home teams (a lot).

our father, who lived in the city his whole life, did work for restaurants. our mother was an actress who gave us a great sense of theater. they both raised us with a uniquely new York sensibility. i found it fascinating that the city was filled with such diverse places for eating out, and the chefs and restaurateurs of those years were an amazing group. there was no Food network, no glamour; these guys worked hard with no expectation of fame or notoriety. they had tremendous integrity. i knew the restaurant business was for me, and i knew it had to be in new York.

New York from the Start

tribeca in the heart

“I knew the restaurant business was for me, and I knew it had to be in New York.”

the myriad restaurant group magazine • spring i summer 20084

introduction

“obviously, i am partial to dining in our restaurants. however, if variety is the spice of

life, my life is seasoned by the amazing array of restaurants that i’ve enjoyed dining at

here in new York City. i’ve had exemplary meals at Joseph Bastianich’s Del posto and

eric ripert’s Le Bernardin. michael Lomonaco cooks up savory dishes at porter house.

scott Campbell is now enticing diners in the tranquil setting of the new Leaf Cafe.

tony Fortuna and arthur Backal’s Lenox room has evolved into the welcoming t-Bar

steak & Lounge. stephen Lofreddo’s zoë and zoë townhouse, and Jimmy Bradley’s

the red Cat take good care of their guests, as do Jimmy nicholas and Bill telepan at

telepan. a pretheater dinner at District with patricia Williams’ cooking sets the stage

for a great evening. Jean-georges Vongerichten and Daniel Boulud bring joy to the

palate at each of their enterprises. David Burke serves exemplary food and a good

time at each of his restaurants. one of our myriad alumni, michael trenk, runs a tight

ship as gm at Capital grille, and ed Brown’s menu

resonates at 81 restaurant. as restaurant Chairman

for nYC & Co., i serve on a committee with such

stellar restaurateurs as Danny meyer, tony may, steve

hanson, penny glazier, allan Kurtz, and rita Jammet.

they are all wonderful ambassadors of hospitality.

With all of this quality, variety, and hospitality, it’s

easy to see why new York City is the restaurant

capital of the world.”

tracy nieporent Director of Marketing and Partner

The Myriad Restaurant Group

tracy nieporent: Culinary Camaraderie

our success comes from having a passion and soul for what we do and executing it well. and i’m proud that our restaurants have stood the test of time and provide a setting where locals and visitors alike can create lasting memories in this fabulous city.

Drew nieporent Owner

The Myriad Restaurant Group

eric ripert and tracy Nieporent at City harvest’s 2008 Practical magic Ball

spring i summer 2008 • the myriad restaurant group magazine 5

tribeca grillrestaurant

“The heart of our success has always been our people. Our staff’s personality, efforts and talents are what Tribeca Grill reflects and why it remains so vibrant today,” says managing partner martin shapiro. “Foremost amongst our team is Executive Chef Stephen Lewandowski, whose market-driven menu is one of the hallmarks of our restaurant.”

stephen’s contemporary american fare is based in classical technique while reflecting his creative passion. he enrolled at the Culinary institute of america on his 21st birthday. after graduation, he started at manhat-tan’s abbey restaurant before moving on to gotham Bar & grill and then Fantino in the ritz Carlton. he spent several years with ritz Carlton, cooking in various cities. in 1999 he was named executive sous chef for the peabody orlando, overseeing all five restaurants for the 1000-room hotel. stephen started at tribeca grill in 2000 working under Chef Don pintabona as his sous chef, and one year later was promoted to chef de cuisine. When Don moved on to pursue other projects in 2002, stephen took the reigns as executive chef. here, he takes a moment to reflect on his passion for cooking and the menu at the grill.

what inspired you to become a chef? i remember always being in the kitchen when i was growing up in central new Jersey. i have five brothers and a sister, so sundays were a big day for us. that’s when the family sat down and had a large meal. my father led the cooking and i helped out peeling and cutting vegetables. i was interested in business but after much thought decided to rule out the traditional path, college, etc. i got a job cooking at a local catering hall. a friend in the industry pushed me to attend the Culinary institute of america. it was the best experience i ever had - unforgettable and incredibly influential.

what did you learn as you were honing your skills after graduation from the CIa? i learned a lot at the abbey and an incredible amount under alfred portale at gotham Bar & grill. Both afforded me terrific opportuni-ties in the beginning of my career to learn, experiment, and grow. my next move was Fantino in the ritz Carlton, where the executive chef taught me about managing a large kitchen, how to motivate people and really get the best out of them. and the ritz Carlton philosophy of

sitting With the CheF executive Chef Stephen Lewandowski

this year tribeca grill celebrates its 18th anniversary. the grill continues to stay true to its roots as a neighborhood restaurant by serving food

that is simple, honest and without pretension.

Total Quality Management really offered me great skills in leadership, including a large focus on employee training and mentoring. all of my experiences before joining tribeca grill have influenced me and helped me cultivate my style.

how do you describe your cuisine and the menu at the Grill? the grill has a robust contemporary american menu. my style is earthy, with a focus on simplicity and clean flavors.

tribeca Grill places large emphasis on its wine program. how does this factor into your menu? We are proud to be one of only five restaurants in new York City to be honored with the coveted Wine spectator grand award. We’ve received the award every year since 2002. Wine director David gordon has taken great care in expanding what once was a 65-bottle list to more than 1,800 selections today. i truly enjoy collaborating with David on several special wine dinners throughout the year. our next event is the annual rhône Walk around tasting in august. our ever-expanding list has also inspired me to develop a cheese course that has become increasingly popular and features 25 different artisanal selections.

You have an ambitious market-driven menu - what are some of your favorite spring ingredients? i am extremely inspired by seasonality. spring means the arrival of ramps, morels, fresh peas, spring onions, fava beans and asparagus. it is an exciting time for us at the grill to feature these wonderful ingredients. We are fortunate to work with great purveyors in and around the city and local farmers in upstate new York and penn-sylvania. it’s a luxury to have such a large network of people who have excellent products to source. one of my favorite dishes on the menu this spring is the seared sea scallops with morels and asparagus.

what is important for diners to know about tribeca Grill and its menu? the grill experience is one of com-fortable hospitality. the menu is executed with an air of simplicity, using quality ingredients without pretension. simply put, we want guests to have a great time when they come here - enjoy terrific food, wine and service. and when they return, that’s the best compliment we can receive. l

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tribeca grill

tribeca grill’s original wine list was designed to

accompany the restaurant’s thoroughly american

menu with its robust flavors and straightforward

ingredients. it contained a two-line description of

each bottle (unusual at the time) and strived to be

accessible to the restaurant’s clients while celebrat-

ing lesser-known producers. as the years passed,

David reflected on the expansive wine programs of

myriad’s other restaurants, montrachet and rubicon,

and decided that tribeca grill should develop a

cellar of equal stature. the problem encountered

was one all new Yorkers face: where to find the extra

storage? the solution presented itself in a most

unusual fashion: 375 greenwich street, which had

formerly housed a coffee factory, contained an in-

dustrial oil drum that ran the length of the building.

remove the oil drum and—Voila!—gain the perfect

storage space for a world-class wine cellar.

in no time “the grill” became a wine destination,

hosting monthly tastings and wine dinners, which

it continues to do to this day. tastings are often

conducted “blind,” a rare occurrence for a consumer

wine event. in blind tastings, as in the most recent

France vs. California event led by David, guests are

asked to judge the wines without knowledge of la-

bel or price, with often surprising results. the events

are supported by the grill staff, many of whom are

also passionate about wine, and by the chefs who

take the opportunity to create intriguing food pair-

ings for each dinner.

David tries to keep the restaurant’s stock at about

25,000 bottles. the former oil drum is so full, there

is little space to maneuver, but that is unlikely to

deter him from fulfilling his vision. “I admit that our

GoING UNderGroUNdthe perfect Cellarthe tribeca grill wine program is a source of pride to everyone involved in the management of the restaurant, but perhaps to no one more than Wine Director David gordon. David began at tribeca grill 18 years ago and has been instrumental in expanding the restaurant’s list from 60 labels at the restaurant’s inception to the 1,800 labels it boasts today.

stock goes up a little every year, but there is so much

more interest in wine these days, and so much more

knowledge. People come here for our wine list, and

we’re always seeking to make the program better.” Well,

maybe there’s an abandoned subway tunnel under

that oil drum? l

tribeca Grill has become a wine destination. the restaurant features the world’s largest

selection of Châteauneuf du Pape (over 300) as well as many rare

California cabernet verticals.

wine director david Gordon and managing Partner martin Shapiro in one of three wine cellars at the Grill.

Wine


Crush Wine & spirits

CruShing it!From restaurants to retail

It seemed only natural when drew Nieporent,

founder of myriad restaurant Group, decided

to bridge the gap in the wine business between

restaurant and retail. With the feedback he

received from the waitstaff and beverage directors

at his restaurants, nieporent and his partner, Bob

schagrin, realized that when customers have a great

bottle of wine while dining, they often want to

purchase it to enjoy at home. the concept for Crush

Wine Company was drawn from this very idea.

and who hasn’t needed help finding just the right

bottle when searching in a wine store? Crush takes

the restaurant analogy to the retail level through its

wine-savvy staff: personal sommeliers are there to

help. this is especially gratifying since Crush places a

strong emphasis on lesser-known, small-production,

and hard-to-find wines.

at Crush, fantastic wine meets stunning design. the

undulating backlit wall displays over 3,500 wines

and flows from the front of the shop all the way to

the back. at the rear is what is simply known as the

“Cube”— a temperature-controlled, glass-walled,

walk-in vault, designed by pulice Williams architects.

it houses collector-grade and auction-level wines.

more than just a beautiful space that caters to the experienced wine drinker or passionate collector, Crush is a wine store where even the most amateur wine enthusiast can feel at ease in discovering wines

without making a big investment. Crush boasts a

solid selection of bottles under $25. l

Win

e

Selections from the wine lists at tribeca Grill, Nobu, and mai house are available at

the shop; and you can learn from the best as sommeliers

from the restaurants lead tastings inside a private

room that resembles the inside of a giant wine barrel.

8

spring i summer 2008 • the myriad restaurant group magazine

SCV Advertorial.indd 1 3/4/08 10:12:50 AM


mai house

Culinary road trip

Vietnamtr

avel

10

spike was in Vietnam as part of a tour organized

by chef michael huynh, the preeminent expert on

Vietnamese cuisine, along with four-star chefs and

students from the Culinary institute of america. it

was a once-in-a-lifetime opportunity for spike to ex-

plore a culture and a country whose cuisine he was

already passionate about, and he took full advantage

of the possibilities. saigon (ho Chi minh City) was

home base for six weeks while spike and the group

followed michael’s itinerary, which ranged from

excursions into the jungle to some

r & r in a converted colonial mansion.

off the coast of nha trang, the group visited a private

island owned by a friend of michael’s whose sister

cooked a feast for them. Like many memorable

meals, this one was replete with abundant fresh fruit,

herbs, pickles, and local seafood. “It was amazing. We

watched our hosts pull the fish out of the water and

climb up trees to gather coconuts in preparation for our

lunch,” he says.

on another day trip, michael took the visiting chefs

into the jungle to meet a character known as “mr.

tiger,” who lived alone on a peninsula, growing his

own food and fermenting his own whiskey. For his

guests, mr. tiger brought out reserve cocktails: alco-

hol fermented with snakes, geckos, and small birds.

although spike had been an intrepid eater up to this

point—sampling durian and rice-paddy rat—the

bird-embalmed whiskey almost sent him over the

edge. “There we were, at the height of bird flu hysteria,

when we weren’t even eating chicken, and this wonder-

ful old guy is honoring us with sparrow whiskey!”

along the mekong Delta, the group parked them-

selves for a few days to unwind in what had been the

mayor’s residence under French rule. spike sampled

the elephant-ear fish—an unfortunate translation

but a delicious treat—served fried with chile, salt,

and garlic. the chefs kicked back, played cards, and

enjoyed watching the boats passing along on the

water highway just a few feet away.

For culinary travelers, markets are a must-see. spike

recalls the Ben thanh market in saigon with awe:

“It was so colorful, filled with fruits and vegetables that

don’t even have English names. Food stalls are stationed

throughout, and each one specializes in a particular

dish. You eat a serving and then you move on to the

next stall.”

naturally, as he cooks at mai house, spike refers back

to his Vietnam experience when developing new

menu items. he tries to keep in mind the simplicity

of the dishes, the generous use of herbs, and the

healthy quality of everything they ate. he also tries to

avoid the predictability of relying on the French influ-

ence and the starch/vegetable/sauce model of plat-

ing. “We break it down to the basic flavors,” says spike,

“and then we make it relevant to New York.” Customers

should take comfort in knowing that spike has no

plans to introduce sparrow whiskey anytime soon. l

where to eat:

Com Nieu 6C tu Xuong, District 3

ho Chi minh City

tel: 84 8 9 326 388

Ngon restaurant 138 nam Ky Khoi nghia

ho Chi minh City

tel: 84 8 8 299 449

tIB resaurant 187 hai Ba trung ho Chi minh City

tel: 84 8 8 297 242

where to StaY:

evason ana mandara resort Beachside

tran phu Boulevard nha trang

tel: 84 5 8 524 705 Fax: 84 5 8 524 704

www.sixsenses.com

Continental hotel 132-134 Dong Khoi st, District 1

ho Chi minh City

tel: 84 8 8 299 201 Fax: 84 8 8 290 936

www.continental-saigon.com

You have landed at an airport in a foreign country after traveling for 20 hours. it is 2:30 in the morning, intensely hot, and the air is thick with humidity. You are not entirely sure where you are or how to get around. What do you do? Well, if you happen to be a chef, you head straight for the open-air market and feast on fresh-from-the-tank seafood. “I was so pumped,” says chef spike mendelsohn, Chef de Cuisine at mai house, of his trip to saigon. “We had worked so hard to be there, and that first meal was so exciting. Everyone was talking, drinking beer, passing the food around, and eating with their hands. I loved it.”


SeareD Sea SCalloPSWith Black rice Vermicelli, herbs, and Chiles

serves 4

for the Crispy Shallots

1 shallot, peeled and sliced

1 tbsp rice flour

2 c vegetable oil

salt and pepper to taste

Coat slices of shallot in rice flour. Deep fry at 300º until golden brown. season with salt and pepper to taste.

for the Scallops

1/2 lb black rice vermicelli noodles

salt to taste

8 jumbo sea scallops

1/2 c vegetable oil

2 birdseye chile peppers, sliced

8 thai basil leaves, torn

8 mint leaves, torn

1/4 c lime dressing

2 tsp crispy shallots

Bring 1 gallon of well-salted water to a boil in a large stockpot and add black rice vermicelli. allow to cook for approximately 6 minutes, until al dente.

salt scallops on one side.

heat oil in a hot sauté pan and sear scallops for 3 to 4 minutes on seasoned side.

While scallops are cooking, combine chile peppers, herbs, and noodles in a small mixing bowl. add lime dressing and mix well.

place noodle mixture into the center of a serving bowl.

turn scallops on other side and finish for one minute.

remove scallops and place on a paper towel to drain.

rest two scallops atop the bed of noodles and garnish with crispy shallots.

for the Lime dressing

1/4 c fish sauce

1/4 c fresh lime juice

1/4 c granulated sugar

1 tsp fresh garlic, chopped

1 tsp sambal (chili sauce)

Combine all ingredients in a mixing bowl and whisk well. set aside until ready to use.


Centricore

stau

rant

to accomplish this feat—and he does—aarón

spends a lot of time and energy seeking out the best

local purveyors of his beloved ingredients. From a

family-run business in Queens to a dedicated farmer

in massachusetts, aarón, son of the celebrated chef

and ambassador of mexican cuisine zarela martinez,

makes it his business to get the goods.

perhaps the best method aarón has for keeping his

menu sustainable is making sure he is not a slave to

tradition; he maintains authentic roots for each dish

but integrates contemporary techniques and local

ingredients. sweetbreads two Ways, a reminder of

the sweetbreads served on the cattle ranch where

his grandmother grew up, is served with locally

smoked bacon; sopa seca was his special birthday

dish as a child and contains cotija cheese, which

he buys from marcelina, a local mexican-owned

traDitionaL FLaVors

Left: Birria al estilo Jalisco: Braised short ribs Jalisco style,

ancho chile broth.

right: aarón outside on the Centrico patio

Chef’S tIP

aarón points out that although chiles such as ancho,

pasilla, guajilla, arbol and chipotle are sold “dry,” they

should retain some moisture and for that reason he never

buys them in bulk.

Developing a menu comprising dishes that use local, sustainable ingredients puts the average new York chef to the test. But for aarón sanchez of Centrico, the challenge is that much greater as the cuisine he is recreating is only local if you’re 2,000 miles away in mexico.

business. the union square greenmarket is a great

resource for local corn, tomatoes, and other seasonal

vegetables. aarón shops there religiously, even

crediting the farmers on his menu: Fried Cherry Lane

Okra, Ensalada de Jitomates featuring eckerton Farms

heirlooms, Yuno’s Farm Greens with Cotija Cheese,

Chile Walnuts and Cava Vinaigrette. “There is no corn

on my menu in the winter,” he says. “I only use it when

it’s available!” huitalacoche (the corn fungus known

as the mexican truffle) comes from a farmer in

massachusetts who hand-harvests his crops, while

his epazote (a leaf vegetable) comes from the essex

street market.

What aarón can’t find, he makes in-house, like fresh

chorizo, manteca (rendered pork fat used in cook-

ing), and molé. of course, when he’s really stuck, he

does the obvious: he calls his mom. l

Local Ingredients


Cocktails

it was Frank sinatra who famously asked: “Is it a cocktail, this feeling of joy? Or is what I feel, the real McCoy?”

Well, if sinatra had been sipping one of the fabulous concoctions from tribeca grill, mai house or Centrico, he would have been sure: it’s the cocktail!

mai houseCentrico tribeca grill

the ginger Blossom

1 1/2 oz tanqueray gin

1 1/2 oz st. germain elderflower

1oz ginger juice

splash orange juice

shake and pour up into martini glass. garnish with an orange twist.

the tiger tail

2 oz pepper vodka

1 1/2 oz passion fruit puree

1 1/2 oz triple sec

Combine ingredients in shaker and add ice. shake and then strain into chilled martini glass. garnish with pickled thai Chile.

Berry sangria

1/2 c raspberries

1/2 c blackberries

1/2 c blueberries

1/3 c sugar

mix above ingredients, smashing and breaking up all the berries. Let sit for 30 minutes to an hour.

add:

1 btl light non-oaked white wine

1/4 btl white rum

1/4 c orange juice

1/3 c cranberry juice

stir well and pour into wine glass filled with ice. garnish with strawberry slices.

Best if made the day before so berries can infuse the alcohol.

spirits


Dining

Working the roomdrew Nieporent, the maestro of Tribeca, knows how to work a room. With a naturally endearing personality, he rubs elbows with the best of them. How else would you attract an all-star roster of investors that includes the likes of robert de Niro, Bill murray, mikhail Baryshnikov, Sean Penn, Ed Harris, Lou diamond Philips, russell Simmons, Peter max, Christopher Walken and Harvey & Bob Weinstein?

the myriad restaurant group magazine • 200814

here’S a taSte of the SPaCeS:

triBeCa grill

The Grill captures the industrial character of the Tribeca

neighborhood in every way: high ceilings, original exposed brick, and

oversized windows that take you back to a different era. in addition

to the main dining room, The Grill has multiple private party spaces—

the upstairs airy Loft, a more intimate Gallery room, and even a 72

seat state-of-the art Screening room, where you and your guests can

catch a movie.

noBu new York CitY

Take the energy and excitement of the david rockwell designed

space and pair it with the innovative new style Japanese food of

Chef Nobu matsuhisa for what everyone calls a surreal culinary

experience in Nobu’s “Back room”.

Mai houSe

The loft-like space of mai House has a casual, light and

airy feel; the perfect setting to imbibe signature

cocktails and modern Vietnamese cuisine.

CentriCo

With 15 foot ceilings, wall-to-wall

windows, vibrant colors, and a mayan-

inspired mural, Centrico is a fun,

festive and stylish space. Count

on Chef aarón Sanchez to

spice up any event with

his regional mexican

specialties.

Nieporent also knows just how to create a room that will generate memorable experiences. The private dining rooms at each of his properties are as unique as the culinary indulgences of their kitchens.

spring i summer 2008 • the myriad restaurant group magazine15

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Woodford Reserve Distiller’s Select Kentucky Straight BourbonWhiskey, 45.2% Alc. by Vol., The Woodford Reserve Distillery,Versailles, KY © 2008.

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The Woodford Manhattan

2 oz. Woodford Reserve®

1 oz. sweet vermouth1 dash Angostura® bitters1 dash Peychaud’s® bittersSplash of cherry juice

Fill a cocktail shaker with ice. Add ingredients and shake well.Strain into a chilled martini glass. Garnish with a bourbon-infused cherry.

The Woodford Mediterranean ManhattanA drink this flavorful calls for acomplex bourbon - WoodfordReserve.


1 oz. Tuaca® liqueur1/4 oz. fresh lemon juice1/2 oz. simple syrup*

Fill a cocktail shaker with ice. Add ingredients and shake well. Strain into a chilled martini glass. Garnish with a twist of lemon.* Simple syrup: boil equal parts water and sugar untilsugar dissolves.

The Woodford French ManhattanWoodford Reserve adds balance to this delicious, refreshingconcoction.


1 oz. Chambord®

Dash of bitters

Shake ingredients with ice and strain into a martini glass. Garnish with a lemon twist or cherry.

Woodford Reserve: T he Art of Classic Cocktail s

WRDrinks08AdvFinal.qxd:Layout 1 2/29/08 2:05 PM Page 1


tips, tricks & Banter

making the rounds New York StYLe!if myriad sets the standard for new York restaurants, it seems fitting that the preferred food of myriad employees is that archetypal new York food: the bagel.

tracy nieporent

Director of Marketing and Partner

Myriad restaurant group

“In my opinion, onion and sesame bagels are the best, with a

little butter and lox, or better yet, nova salmon or gravlax.

In the city, H&H Bagels is pretty prominent. When I lived in

Stuyvesant Town, we used to get bagels and bialys at a

place on 14th Street, but I don’t think it’s there anymore.

Bagels bought outside of this geographic region are

never as good. Maybe it’s the water? My Arizona friends

always stock up on bagels when they come to visit, be-

cause what they purchase out there doesn’t measure up.

Bagel prices have been skyrocketing due to rising flour

costs. Some places are charging a buck a bagel. This is

even more traumatizing than rising gas prices!”

Spike Mendelsohn

Chef de Cuisine, Mai house

“I love indulging in chopped liver with a basket of

bagels and potato latkes with sour cream and

applesauce. Barney Greengrass “The Sturgeon King”

is the only way. It’s good stuff!!”

David gordon

wine Director, tribeca grill

“My favorite is Ess-a-Bagel on First Avenue for egg salad

and tomato on an everything bagel!”

Martin Shapiro

Managing Partner, tribeca grill and

Partner, Myriad restaurant group

“Murray’s Bagels on 12th Street and Sixth Avenue—with

cream cheese, the post, and the times.”

Stephen lewandowski

executive Chef, tribeca grill

“I go to Hoboken Bagels on Washington Street in New

Jersey and get a salted bagel with peanut butter. There

is something about that salty-sweet combination that is

unbeatable. The perfect pairing is orange juice.”



tribeca grill 375 greenwich street new York, nY 10013

tel: 212.941.3900

h aU t e N ot e S From the puBLisher

haute notes is about the discovery of all things innovative and exciting in food and wine, art and design,

and style and travel.

Locations

Centrico 211 West Broadway new York, nY

tel: 212.431.0700

Mai house 186 Franklin street new York, nY 10013

tel: 212.431.0606

nobu fifty Seven 40 West 57 street new York, nY 10019

tel: 212.757.3000

nobu new York City 105 hudson street new York, nY 10013

tel: 212.219.0500

nobu london 19 old park Lane London WiY 4LB

tel: 020 7447 4747

next Door nobu 105 hudson street new York, nY 10013

tel: 212.334.4445

rubicon 558 sacramento st. san Francisco, Ca

tel: 415.434.4100

myriadrestaurantgroup.com

HAUTEMIXOLOGY

HAUTENOTEWORTHY

made to taSte.Com

Launching in summer 2008, madetotaste.com is an online shopping destination that offers a curated selection of chef-created and chef-related products. imagine shopping in a chef’s pantry for food products, kitchen tools and accessories, and cookbooks! madetotaste.com also features chef demonstration videos, recipes, and wine and cocktail pairings.

mIChaeL harLaN tUrkeLL is a freelance photographer and free-time chef who used to cook in restaurants, and now photographs the inner workings of kitchens, for his award winning “Back of the house” project, documenting an unseen version of the lives of chefs and the restaurant world.

michael has been selected for the upcoming 25 under 25: up-and-Coming american photographers, to be published by powerhouse Books in spring 2008. he has received a photo District news photo annual award, and has had work published in an array of magazines, and shown in galleries.

he presently resides in Brooklyn, new York. his work can be seen at harlanturk.com, and his pLog harlanturk.blogspot.com.

HAUTEPHOTO

Publisher MIcHaEL GOLdMaN

Editor-in-chief PaMELa JOuaN

design director JaNa POTasHNIk BaIRdesign, Inc.

Managing Editor cHRIsTIaN kaPPNER

copy Editor kELLY suzaN WaGGONER

contributing Editor aLIsON BOWERs

Photo director cHaRLEs HaRRIs

advertising [email protected]

Marketing director kaTHERINE PaYNE

Photography NOaH kaLINa ROBERT LEsLIE sPIkE MENdELsOHN JuLIE sTaPEN MIcHaEL HaRLaN TuRkELL

HauteLife Press a division of c-BON MEdIa, LLc. 321 dean street suite 1 Brooklyn, NY 11217

www.hautelifepress.com [email protected]

subscription Inquiries 718.858.1187 [email protected] or visit www.hautelifepress.com

Printed and bound in the u.s.a.

HauteLife Press makes every effort to ensure that the information it publishes is correct but cannot be held responsible for any errors or omissions.

© 2008 all rights reserved. Reproduction without permission is strictly prohibited.

CUCUmBer SoUthSIde

the southside is a classic gin cocktail created at manhattan’s 21 Club during prohibition. this version with fresh cucumber shows off hendrick’s unique flavor profile.

2 slices cucumber 4 mint leaves 1 1/2 oz hendrick’s gin 1/2 oz lemon juice 1/2 oz simple syrup 2 oz soda water

method assemble all ingredients except soda, in a highball glass. add ice and top with soda water. garnish with cucumber slice. stir before serving.

fLower BLoSSom

1 1/2 oz sagatiba pura Cachaça 1 barspoon clover honey 3/4 oz fresh pressed apple juice (apples skinned) 1/2 oz fresh lime juice 1/2 oz hana hou hou shu sparkling sake

method Combine the first four ingredients in a mixing glass. stir until honey has dissolved. shake vigorously over ice and strain into a chilled (5 oz) cocktail glass. top with hana hou hou shu sparkling sake and float one thin slice of apple to garnish.

Crush wine & Spirits 153 east 57th street new York, nY 10022

tel: 212.980.Wine (9463)

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www.sagatiba.com

Experience Brazil’s national spirit,refined to perfection. The world’sfirst premium Cachaça is multidistilledto retain fresh cane characteristicswith a soft aroma that’s smooth, lively,and delicate. It’s perfect for Caipirinhas,highly versatile in classic cocktails,and uniquely crafted to inspirecreative mixology.

At FIJI Water our mission has always been to bring you the finest, best-tasting water

on earth. To ensure this for years to come, we’re going “carbon negative.” Which means

reducing CO2 emissions across all of our products. Changing 50% of our bottling

facility’s energy to renewable sources by 2010. And partnering with Conservation

International to help save the largest rainforest in Fiji. Making FIJI Water the first

carbon-negative product in our industry. And perhaps the most positive for the world.

© 2008 FIJI Water Company LLC. All rights reserved. fijigreen.com

Carbon negative.Globally positive.

FW8814_HauteLifeAd_CarNeg_f.qxd 4/10/08 11:07 AM Page 1

Myriad S08

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