Word: mediterraneans
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...Chances are you won't, of course?not if you've supped and drank well at the Metropolitan's restaurants the night before. Chief among these is the Mediterranean-inspired Cy'an, with Australian chef Amanda Gale at the skillet. There's also the 48-seat Glow, which will be dishing up organic food...
...Shambhala bathroom amenities and a yoga mat in every room, should you feel like performing an invigorating sun salutation before breakfast. Chances are you won't, of course - not if you've supped and drank well at the Metropolitan's restaurants the night before. Chief among these is the Mediterranean- inspired Cy'an, with Australian chef Amanda Gale at the skillet. There's also the 48-seat Glow, which will be dishing up organic food. It's all a long way from Park Lane, but indications are that the Metropolitan will become as much an A-list port of call...
...food itself is good, though perhaps not quite as authentic as the building. The lunch and dinner menus feature eclectic Mediterranean and European fare ranging from foie gras to filet mignon (a tender favorite) and from hearty house salads to seafood. Each night, there are at least a dozen specials to choose from, such as a classic French cassoulet or an Italian risotto. Meals begin with olives and fresh-baked bread, and at peak times the rather slow service allows diners ample time to study the specials...
...regime. Last week Ali Hassan al-Majid, known as "Chemical Ali" for his use of chemical weapons in northern Iraq, was taken into custody. But honesty also requires a plain admission that the audacious attempt by the Bush Administration to pacify an arc of crisis that runs from the Mediterranean to the Hindu Kush has provoked many such desperate reactions by those opposed to its policy. Nearly two years after American and allied forces entered Afghanistan to shut down terrorist training camps and remove the Taliban regime, that nation remains unstable; in the past two weeks, about 100 people have...
...offering diners a greater variety of flavors on a multitude of mini-dishes, usually for less money than traditional-size portions and without a load of calories. Several cookbooks have recently been published that focus on the trend, including Meze: Small Plates to Savor and Share from the Mediterranean Kitchen (Morrow) by Diane Kochilas. The extravagant multi-tiered creations of the NASDAQ-fueled '90s have faded. Now the emphasis is on taste, according to Adam Busby, a Culinary Institute of America instructor at Greystone restaurant in the Napa Valley, Calif. "The philosophy is, Less is more," says Busby...