Word: chef
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...recent arrival is Talay (www.talayrestaurant.com) in Morningside Heights, where Laos-born chef Soulayphet Schwader - a veteran of Laurent Tourondel's BLT restaurant empire - turns out a mixed Latin-Thai menu. Schwader's signature small-plate dishes include grilled langoustine with sriracha aioli and lemongrass pork sausage, as well as South American classics such as ropa vieja (a dish of spiced, shredded beef) - all served in the sleekly hip dining room or the private, plush Buddha Room. (See 10 things to do in New York City...
...minutes south, on Broadway near Columbia University, Campo - "gathering place" in Italian - is living up to its name (www.camponyc.com). New York foodies congregate inside the rust-and-gold dining room (accented by exposed brick and pressed tin on the ceiling) to indulge in chef David Rotter's fresh takes on Italy's greatest hits, including fried risotto balls, monkfish milanese and chicken alla diavolo cooked under a brick...
...babysitter for Valentine's Day, bring the kids along. In Sante Fe, the Inn of the Anasazi's weekend "Children's Crafty Mac & Cheese" package starts off with a family pottery class to create a personalized dinner plate. On Saturday afternoon, kids get a lesson with the Inn's chef, who teaches them how to cook their own mac and cheese and sugar cookies. At dinnertime kids get served, you guessed it, mac and cheese on their custom-made plates, and at night, their sugar cookies will be waiting by their bed with a glass of milk. Rates begin...
During resort stints in the Turks and Caicos Islands, chef Felix Sienatra cooked for the likes of Bruce Willis, the Kennedy clan and the moguls of Silicon Valley. But the 43-year-old has never been one for glitz and glamour, and now that he's back in his native Indonesia, he's probably happier than he has ever been. A large part of that comes from the chance to finally helm his own restaurant, the Wind Chime, tel: (62-22) 423 9963. Set in a gorgeous, 90-year-old Dutch colonial home in the backstreets of Bandung in West...
...find gratification in small things," says Sienatra, fondly known to regulars as Felix the Chef. In the case of the Wind Chime, that attitude translates into fastidiousness (think personalized menus and elaborate presentation) and food that is prepared slowly, with obvious dollops of love and care. The oven-baked chicken with veal sweetbread and mushrooms that we tried was the highlight of an eight-course set meal spread over two hours. The à la carte menu, including a wonderfully traditional Scotch broth, is similarly made for lingering over. "This is not a place to come...