Brooks Headley heads the dessert program at one of NYC's best and most expensive restaurants, Del Posto. He recently released a cookbook. But if you're imagining a volume that evokes images of rolling vineyards in the Tuscan countryside or strawberries ripening on the bush, think again. The James Beard Award winner is a former punk drummer, and his book, Brooks Headley's Fancy Desserts, explores his ascent into culinary stardom through the lens of a young punk.
All images courtesy W.W. Norton
So there's this dirty, not-so-little secret in the whiskey industry involving production and bottling: A large majority of so-called craft spirits aged in the barrel aren't actually distilled by the folks whose name you see on the label. That means many celebrated small-batch brands are little more than pretty bottlers. This fact has been well documented, yet it continues to shock many a drinker.
Brad Japhe for the Village Voice Barrell Whiskey Batch 001 and Barrell Bourbon Batch 004
Now, does this make these products inferior? Absolutely not. In fact, with Barrell Bourbon, a strong case can be made for just the opposite. And unlike others, which sell a misleading story on the label to cloak the origins of what lies beneath, Barrell is straightforward with the consumer. It's not selling you a story, just a damn fine whiskey, and its newest release just hit shelves earlier this month.More »
You'll pour your own wine at Pardon My French (103 Avenue B; 212-358-9683), a restaurant from Brazilian-French chef Guilherme Barreto — the restaurant serves via an old tradition called à la ficelle: a method of wine payment that counts how many glasses you've consumed using a knotted string.
All photos by Billy Lyons for the Village Voice Thyme-roasted bone marrow with baguette
At Café Clover in the West Village (10 Downing Street, 212-675-4350), chef David Standridge makes decadent food that's somehow easy on the waistline: a sweet potato, shiitake, and pumpkin seed salad; an entrée of cauliflower "steak" with romesco; and an almond-milk panna cotta dessert. But when he found himself with a few hours to spare recently, he strayed from the healthy and went for full-on fried comfort: the bucket of bird and trimmings at Root & Bone (200 East 3rd Street, 646-682-7076) by chefs Jeff McInnis and Janine Booth.
Lauren J. Kaplan Fried Chicken at Root & Bone
Tacos Grand Central (153 East 43rd Street, 212-867-5545) sits in a narrow stand slipped in between a Subway and a Lotto & Scratcher store in the shadow of Grand Central Station. It opened just two months ago, a bright glimmer of Mexican food in a midtown dominated by burrito chains and the occasional immigrant-run taco cart.
Photos by Scarlett Lindeman for the Village Voice Carnitas
Chris Skillern is a Texan at heart, which is what attracted him to the newly opened Javelina (119 East 18th Street; 212-539-0202), which focuses on Tex-Mex cuisine. However, when the general manager — who can often be seen behind the bar fixing up drinks — isn't feeling a thematically appropriate margarita (one made with agave and not triple sec), he leans on an old New Orleans invention for comfort: the sazerac.
Information of New Orleans/Flickr Sazerac
Patacon Pisao (85-22 Grand Avenue, Elmhurst; 718-899-8922) began as a food truck on 202nd Street in Washington Heights, outside the dance clubs and bars, and it became a solid late-night move for drunk clubgoers. In the beginning, the menu was centered around protein-based options like beef and pork — mostly because the truck was serving a primarily Dominican neighborhood — but as the years went on, customers began asking for vegetarian options. The menu soon expanded.
Patacon Pisao via Facebook
The Manhattan Cocktail Classic returns to the city this spring, from May 16 to 19. The annual event incorporates a series of parties, workshops, and dinner pairings designed to educate as well as entertain, and its kickoff is marked by the Opening Night Gala, held for the first time this year at Cipriani Wall Street in the FiDi. Tickets go on sale this afternoon for the three-hour black-tie engagement, but you've go to pay (handsomely) to play. Here's what you can expect in return for the $225 admission — it might very well be worth it.
Courtesy Manhattan Cocktail Classic
On Tuesday, May 5, more than twenty of the city's best food trucks will gather at the Intrepid Sea, Air & Space Museum (Pier 86, West 46th Street and Twelfth Avenue, 212-245-0072) to dole out bites for our fourth annual Choice Streets tasting event. It's time to purchase your tickets.
Laura June Kirsch for Choice Streets