Tag Archives: Kutsher’s Tribeca

SUMMER RESTAURANT WEEK 2014

Multiple locations
July 21 – August 15
Lunch $25, dinner $38
www.nycgo.com/restaurantweek

The theme of the twenty-third annual Summer Restaurant Week is “Eat Up,” and you can do so at more than three hundred spots serving three-course lunches for $25 and/or dinners for $38. You can find just about any kind of cuisine you’re interested in, from pan-Latin, new American, Cuban, Italian, Asian fusion, Australian, Greek, Mexican, Brazilian, Vietnamese, and Spanish to Indian, Mediterranean, steakhouse, Chinese, seafood, barbecue, Japanese, French, soul food, Peruvian, Thai, African, Korean, and continental. Among the myriad participating eateries are such new and returning favorites as Aureole, Bann, Barbetta, B. Smith’s, Chin Chin, City Crab, City Hall, David Burke Fishtail, Gotham Bar & Grill, I Trulli, Il Mulino, Le Périgord, the Marrow, Megu, Molyvos, and Red Rooster Harlem, many of which have posted their special menus on the promotion’s official website. Below is a small sampling of meals you can put together at ten city favorites.

‘21 Club’: Mediterranean grilled calamari with summer vegetable caponata and preserved lemon; braised baby lamb shank with whipped potatoes, English peas, golden raisins, broccoli rabe, and hazelnut gremolata; roasted peach tart with ginger cream and vanilla ice cream

Bar Boulud: Country-style pâté with chicken liver, pork, and herbs; corn-coated Angus beef flank steak with roasted fingerling potatoes and romaine heart; gâteau chocolat-framboise with chocolate chiffon, passionfruit cremaux, and raspberry gelato

Delmonico’s: Acquerella risotto with ruby red shrimp, charred corn, preserved Meyer lemon, and pea shoots; classic chicken à la Keene with pappardelle pasta, pequilo peppers, wild mushrooms, and sweet peas; Valhrona chocolate cake

Devi: Crispy fish pakora tacos with carom-seed-infused fish fritters with avocado and radish slaw; jackfruit biryani and boondi raita with basmati rice, jackfruit, and yogurt with chickpea crisps; gulab jamun crème brûlée with Indian milk dumplings

Kutsher’s Tribeca: Chilled “borscht” gazpacho with summer corn salsa and crème frâiche; house-cured, smoked, and hand-sliced pastrami on soft rye with creamy cole slaw and French fries; classic New York sour cream cheesecake with fresh berries

Les Halles: Slow-cooked shredded duck rilletes; boneless short ribs braised in white wine and ginger with potato galette; Nutella crème brûlée

Petrossian: Smoked salmon with crème frâiche, dill, and toast points; lightly grilled Spanish mackerel with sushi rice, enoki mushrooms, green onions, spinach, carrots, and ginger in a bonito lime broth; peach crumb cake with vanilla ice cream

Rosa Mexicano: Guacamole en molcajete with avocado, jalapeño, tomato, onion, and cilantro with tortilla chips and salsas; pescado à la Veracruzana with pan-roasted mahi mahi in a traditional salsa of roasted tomatoes, bell peppers, poblanos, pickled jalapeños, olives, mint, and cilantro; flan de Rosa with vanilla flan infused with espresso served on a warm, thin ancho chile brownie and topped with Mexican cinnamon whipped cream

SD26: Wild bass carpaccio, lime, fennel pollen baby cucumbers, and spicy tomato vinaigrette; seared diver sea scallops with purple potatoes, sugar snap peas, fagiolini Verdi, and prosciutto crisps; panna cotta in a balsamic vinegar reduction and strawberries

Tribeca Grill: Chilled pea soup; St. Louis-cut ribs with fingerling potato salad; passionfruit semifreddo

FIFTH ANNUAL LATKE FESTIVAL

Metropolitan Pavilion
125 West 18th St. between Sixth & Seventh Aves.
Monday, December 2, $55-$110, 6:30-9:00
www.greatperformances.com

Of course, there’s nothing quite like grandma’s Hanukkah latkes, burning hot and oh-so-fresh, you and your siblings devouring them nearly as fast as they’re coming out of the kitchen. But it will be a lot more than just potatoes, oil, onions, and salt and pepper on December 2, when the Metropolitan Pavilion plays host to Great Performances’ fifth annual Latke Festival. Fifteen local restaurants will be competing for the People’s Choice award, serving unique variants on the traditional holiday favorite. The decidedly nonkosher menu will consist of Kutsher’s Tribeca’s Peking duck, scallion, and sesame hoisin latke, known as the Big Megillah; Veselka’s latke with braised pork and cherry compote; Mile End’s butternut squash latke and fresh sage; Commerce’s scallion latke with farmer’s cheese, smoked salmon, and caviar; the Butterfly’s aged beef basted latke with sliced prime rib, caramelized onions, horseradish cream, and crispy rosemary; Delicatessen’s sweet potato latke slider with ground brisket, roasted apple, black pepper crème fraîche, and cranberry chutney; La Vara’s latke canaria, made with sweet potato chickpea, taro, and cadiz shrimp; Blue Hill Yogurt’s butternut squash latke with curried butternut yogurt; Stone Park Café’s braised short rib latke with smoked crème fraîche and sour cherry compote; the Vanderbilt’s potato and seaweed latke with sweet Maine shrimp; Benchmark’s caraway-scented latke, with short rib pastrami, truffled sauerkraut, and mustard crème; Toloache’s yucca latke with salmon pastrami and mojo de ago salsa; the Plaza Hotel’s crispy duck fat Yukon gold potato latke with Hudson Valley duck confit and kumquat-pomegranate gelée; Sylvia’s Table’s spaghetti squash latke with dehydrated olives, whipped feta, and sumac (with Great Performances); Garden Court Cafe at Asia Society’s sweet potato and kimchi latke with soy vinegar dipping sauce and perilla leaves; and Mae Mae Café’s potato pancake with maple mascarpone and cranberry bourbon sauce. There will also be breads and sufganiyot from Hot Bread Kitchen and drinks courtesy of Cliffton Dry Hard Cider, GuS (Grown Up Soda), the Brooklyn Roasting Company, and the Shmaltz Brewing Company, along with wine and vodka. The culinary judges who will select the Latke Festival Master include Ben Leventhal, Lee Schrager, Amanda Hesser, Joanne Wilson, Elinor Tatum, Jason Ackerman, Robert Lavalva, Alan Boss, and CBS medical correspondent Jonathan LaPook, who is not on hand to discuss the health concerns of such an eating frenzy. Tickets range from $55 to $110 depending on time of entry and various VIP bonuses and must be purchased in advance.

NEW FISH CITY: A SEAFOOD FEAST ON THE WATERFRONT

Brookfield Place Winter Garden
220 Vesey St. between West St. & the Hudson River
Thursday, June 13, free (all dishes $10 and under), 11:30 am – 2:00 pm, 5:00 – 9:00
www.brookfieldplaceny.com

Brookfield Place Plaza, formerly known as the World Financial Center, will be hosting a seafood extravaganza on June 13, as local restaurants and food trucks come together for New Fish City, giving visitors the chance to sample a range of seafood dishes, all of which will be available for ten dollars and less. [ed. note: Because of the weather, this event has been moved indoors to the Winter Garden.] Among the participants, with some of what they’ll be serving, are Red Hook Lobster Pound (lobster BLT), Brooklyn Oyster Party (raw oysters), Handsome Hank’s (fish and chips), Kutsher’s Tribeca (hot smoked salmon salad on house-made onion roll), PJ Clarke’s (tuna tartare taco), Back Forty West (green gazpacho with oyster shooters), L&W Oyster Co. (Montauk pearl oysters, shrimp cocktail), Cull & Pistol (oysters, crab claws), Cheeky Sandwiches (fried shrimp or oyster po-boy), Luke’s Lobster (lobster, crab, or shrimp roll), Harry’s Italian Pizza Bar (Caesar salad with anchovies), AsiaDog (curry lobster dog), Littleneck (halibut ceviche), Palo Santo (smoked bluefish slider), Esca (whole roasted fish with salsa verde), and BLT Bar & Grill (big eye tuna taco). New Fish City will be open for lunch from 11:30 to 2:00 and for dinner from 5:00 to 9:00, with the evening session joined by a pop-up beer garden.