Spice Market: http://www.spicemarketnewyork.com/
We stumbled on this restuarant while shopping in the meat packing district of NYC. It reminds me of one of my favorite restaurants in DC called Mie N Yu (http://www.mienyu.com/). Great service, yummy delicious food in a sexy environment.
Excerpts from website below:
A timeless paean to Southeast Asian sensuality, Spice Market titillates Manhattan’s Meatpacking District with Jean-Georges Vongerichten’s piquant elevations of the region’s street cuisine served in a casual, sexy atmosphere.
Inspired by the street food Mr.Vongerichten enjoyed while traveling in Southeast Asia, Spice Market’s menu authentically uplifts its inspirations while offering guests the additional delight of family-style dining – food comes continuously throughout the meal and is placed at the center of table for all to share. With each new dish, patrons are transported to the idealization of a Vietnamese street market or a Thai food stall. Regional fish sauces, curries and spices are tweaked to tantalizing effect in dishes like chicken samosas with cilantro-infused yogurt, a vinegar-infused pork vindaloo and halibut cha ca la vong.
The celebrated chef collaborated with designer Jacques Garcia to create a transporting interior of Eastern exotica. A valuable collection of artifacts were imported from Rajastan, South India, Burma and Malaysia to transform the airy two-level space, including antique wall carvings, screens and pagodas. Custom-made colonial style furniture appointed with white leather is mixed with Oriental period pieces such as wooden Thai and Chinese porcelain garden stools. Plush embroidered curtains made of French fabric from Lelievre, upbeat ambient music and the soft, mood-enhancing glow of Herves Descottes’ lighting complete an Oriental cocoon worlds away from the neighborhood’s bustle. A rich color palette of violets, indigos, ochres and deep reds balance the former warehouse’s raw timber beams and teak floors from a 200-year-old Bombay palace.
Friday, September 24, 2010
Thursday, September 2, 2010
The Pican Experience!!! My favorite restaurant in the Bay!!
http://www.picanrestaurant.com/
The Picán Experience: The following is an excerpts from the website. There is a one week waiting list for reservation mind you but you can also eat at the bar. I always get a reservation as I know peoples who knows peoples...My favorite restautant in the BAY!!!
California infused Southern Cuisine. “What?” you say! We’re always pleased to see the reactions of our guests when they peruse our menu…familiar, traditional Southern food…but with a twist.
Take our Buttermilk Southern Fried Chicken…a three-day journey in the kitchen from brining to batter. It arrives at the table crispy, moist, perfectly seasoned. Kick it up a notch and order it with tableside truffled honey service, local organic honey with the earthy scent of truffles. Your server expertly dips the honey dipper into the old-fashioned honey jar, holds it high over your plate and a fine stream of honey slowly, and artfully melds with beautifully browned chicken. The combination of flavors unique…inspired by “Chicken and Waffles,” beloved by the many people influenced by traditions of soul food passed down through generations.
Collards are another food with history, expectation and anticipation. Traditionally, collards are prepared by boiling or simmering for a long time with a piece of salt pork or ham hock until very soft. The greens are served with freshly baked corn bread to dip into the pot-likker (the highly concentrated, vitamin-filled broth that results from the long boil of the greens; the "liquor" left in the pot). Here at Picán, we switch it up, applying a decidedly California methodology. Our California Collards™ are sautéed, the result being a textured, leafy green side that resembles chard. Flavorful, healthful and defying expectation!
Picán’s foods allow you to savor the South, bite by lovely bite…
“Low Country” Shrimp and Grits –– a traditional South Carolina “Low Country” (coastal South Carolina, Georgia and extreme Northeast Florida) dish of succulent shrimp in a rich sauce, using authentic Logan Turnpike stone-ground grits which require thorough cooking and careful preparation, yielding real Old South flavor and texture.
Charleston She Crab Soup, the signature dish of its namesake. Requiring the freshest crab and the roe of a "She Crab" for that sweet, delicate flavor, this classic bisque is elegant, refined –– Old World Southern.
Smoked Gouda “Mac ’N Cheese” a contemporized California spin on a dish popularized by Thomas Jefferson, Virginian and Founding Father, and a few ingredients beyond an early recipe published in 1824 by Mary Randolph (Jefferson's cousin) in "The Virginia Housewife” calling for just macaroni, butter and cheese. Skillets of bubbling “Mac ‘n Cheese” at Picán still serve the comfort needs of guests, as the dish has for hundreds of years.
The Picán Experience: The following is an excerpts from the website. There is a one week waiting list for reservation mind you but you can also eat at the bar. I always get a reservation as I know peoples who knows peoples...My favorite restautant in the BAY!!!
California infused Southern Cuisine. “What?” you say! We’re always pleased to see the reactions of our guests when they peruse our menu…familiar, traditional Southern food…but with a twist.
Take our Buttermilk Southern Fried Chicken…a three-day journey in the kitchen from brining to batter. It arrives at the table crispy, moist, perfectly seasoned. Kick it up a notch and order it with tableside truffled honey service, local organic honey with the earthy scent of truffles. Your server expertly dips the honey dipper into the old-fashioned honey jar, holds it high over your plate and a fine stream of honey slowly, and artfully melds with beautifully browned chicken. The combination of flavors unique…inspired by “Chicken and Waffles,” beloved by the many people influenced by traditions of soul food passed down through generations.
Collards are another food with history, expectation and anticipation. Traditionally, collards are prepared by boiling or simmering for a long time with a piece of salt pork or ham hock until very soft. The greens are served with freshly baked corn bread to dip into the pot-likker (the highly concentrated, vitamin-filled broth that results from the long boil of the greens; the "liquor" left in the pot). Here at Picán, we switch it up, applying a decidedly California methodology. Our California Collards™ are sautéed, the result being a textured, leafy green side that resembles chard. Flavorful, healthful and defying expectation!
Picán’s foods allow you to savor the South, bite by lovely bite…
“Low Country” Shrimp and Grits –– a traditional South Carolina “Low Country” (coastal South Carolina, Georgia and extreme Northeast Florida) dish of succulent shrimp in a rich sauce, using authentic Logan Turnpike stone-ground grits which require thorough cooking and careful preparation, yielding real Old South flavor and texture.
Charleston She Crab Soup, the signature dish of its namesake. Requiring the freshest crab and the roe of a "She Crab" for that sweet, delicate flavor, this classic bisque is elegant, refined –– Old World Southern.
Smoked Gouda “Mac ’N Cheese” a contemporized California spin on a dish popularized by Thomas Jefferson, Virginian and Founding Father, and a few ingredients beyond an early recipe published in 1824 by Mary Randolph (Jefferson's cousin) in "The Virginia Housewife” calling for just macaroni, butter and cheese. Skillets of bubbling “Mac ‘n Cheese” at Picán still serve the comfort needs of guests, as the dish has for hundreds of years.
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