Word: chefs
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Dates: during 2000-2009
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Some things were unavailable--quit being stingy with the Top Chef, Bravo!--but what I lost in choice I made up for in serendipity. I downloaded video podcasts from Cook's Illustrated, watched Rob Corddry's Web comedy Children's Hospital and rediscovered the cult comedy Strangers with Candy (with a pre--Daily Show Stephen Colbert) because it turned up randomly through the Joost app on my iPhone...
...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...
...close by is Community Food and Juice (www.communityrestaurant.com), brought to you by the folks behind the Lower East Side's cult-favorite eatery Clinton Street Baking Company. With its pastry provenance, Community is good for mornings and even better for brunch, when chef Neil Kleinberg dishes up midday must-tries such as smoked salmon benedict and seven-grain waffles with roasted apples and pears. It's a mix as eclectic and exciting as Harlem itself...
...luxury - even the elevators, which are lined with black American walnut and leather. The purple-themed Skybar has a slinky after-dark appeal (try the Aviator Sling: gin, parfait amour, cranberry and lime juice), while the Brasserie is all cream-leather seating and walnut finishes. It's here that chef Allan Pickett (formerly at Galvin Bistrot de Luxe in London) makes use of local produce to create a tempting take-off menu: the piquant steak tartare is already proving a runaway success. And on the walls, black-and-white photos of Hollywood stars getting on or disembarking from airplanes...