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the sweet scoop
It was another thrilling year for the New York City dining scene, and last night, Time Out New York held their annual industry awards honoring the best new restaurants, bars and chefs. “It’s been an incredibly exciting year for food and drink,” shares Mari Uyehara, TONY’s Food & Drink editor. “Sensational new restaurants opened on Madison Avenue and in the West Village, but also in Bushwick, Flushing and Red Hook. It also brought national superstars, celebrated cookbook authors and daring upstarts to town. Our roster of winners reflects the astonishing range of drinking and dining experiences in New York City right now.”
Taking over the spacious Stephen Weiss Studio, the 2013 Food & Drink Awards paid tribute to the city’s culinary finest in a grand celebration attended by top toques, restauranteurs, mixologists and industry insiders. Before the winners were announced, guests sampled bites from nominated spots, including L’Apicio, Pork Slope, Dear Bushwick and Gran Electrica, and sipped prosecco, Stella Artois and Frederick Wildman cocktails—all while eagerly anticipating the results.
TONY’s food-obsessed readers voted for their faves out of 40 nominees to determine ten winners in the Readers’ Choice categories—top honors included Best New Restaurant (The NoMad), Chef of the Year (Daniel Humm), Best New Italian Spot (Perla), Best New Cocktail Bar (Pouring Ribbons) and Best New Bakery (Ovenly). Additionally, ten Critics’ Picks were presented, in aptly named categories ranging from Best Big-Pimp’ Brooklyn (Blanca) and The New Nordic Wonder (Aska), to The Same Same But Different Award (Pok Pok NY) and The High Rolling Stoner Sushi Award (Chez Sardine). You can check out the full list of this year’s winners here.
Many congrats to all the winners and nominees!
One tequila, two tequila, three tequila…more! How about 50+ of the best tequilas that Mexico has to offer? Recently opened Añejo Tequileria y Restaurante boasts one of the most extensive selections of tequilas, mezcals and sotols this side of the border—and serves them by the ounce, by flight or in a carafe. Add to that a menu of flavorful small plates from chef-partner Angelo Sosa and you’ve got yourself a fiesta.
Since opening in late January, the lively Hell’s Kitchen haunt has already received numerous accolades for its advanced beverage program, expertly crafted cocktails (recently rated #1 margarita in NYC), and Sosa’s series of intensely tasty tacos, tamales, dumplings, ceviches, guacs and more. So what better place to seek out some delicious Cinco de Mayo inspiration!?
Añejo’s Beverage Director and resident drink slinger, Joshua Wortman, shares a couple of the restaurant’s classic tequila-based recipes to help get your Cinco celebration started early. And to complement these festive libations (and soak up a bit of the agave-based spirit), try dipping a few warm tortillas into chef Angelo’s fresh and creamy red snapper ceviche. Check out the mouthwatering recipes below. Salud!
Mexican Firing Squad
Recipe from Joshua Wortman
Shake vigorously. Strain into a chile-salt** rimmed rocks glass over fresh ice. Add lime wheel to garnish.
*bring pomegranate juice to a boil. Add an equal amount of sugar. Simmer for 10 minutes. Cool.
**mix your favorite blend of ground chiles (Josh uses chipotle, guajillo, arbol) with kosher salt.
Recipe from Joshua Wortman
Muddle mint and agave in a julep cup or collins glass. Add crushed ice, then half of the tequila. Stir until glass frosts. Add more ice and the rest of the tequila. Garnish with mint sprig and three dashes of Peychauds Bitters.
Red Snapper Ceviche
Recipe from Angelo Sosa
Combine all ingredients together and mix well, until ceviche has a creamy texture. Serve in chilled bowls with warm tortillas.
Images courtesy of Añejo Tequileria y Restaurant
It’s Mardi Gras time! And there’s no better way to start off the debaucherous, pre-Lenten festival than with a traditional Fat Tuesday cocktail. To celebrate like a true New Orleanian, check out this clip of one of the Big Easy’s best drink slingers showing me how to mix things up N’awlins-style.
Shake up your Mardi Gras celebration with these classic libations from the world-famous Sazerac Bar and let the good times roll. Or, as they say in New Orleans — laissez les bons temps rouler!
Combine first three ingredients in a tumbler while chilling a second tumbler. Remove ice from the second tumbler and coat glass with Herbsaint. Stir first three ingredients with ice and strain into Herbsaint-coated glass. Garnish with lemon twist.
Ramos Gin Fizz
Combine all ingredients, except club soda, in a Boston shaker. Shake vigorously with ice until egg is completely emulsified. Strain into a highball glass and top with splash of club soda.
Adding a twist onto the popular Food Network series, The Best Thing I Ever Ate, Saturday’s casual late-night bash invited chefs and celebrities to showcase their favorite beach-inspired eats. The Best Thing I Ever Ate at the Beach, hosted by cake ace Duff Goldman, celebrated all the guilty pleasures that have captured the hearts and palates of spirited personalties, such as Andrew Zimmern, Anne Burrell, Claire Robinson, Bethenny Frankel, Debi Mazar and Dwyane Wade.
Under a sand-bottom tent in front of the Ritz-Carlton, partygoers noshed on coastal fare and cocktails, while mingling with the familiar faces behind the food and jamming out to the still rockin’ KC and the Sunshine Band.
Some of the crave-worthy bites included crab ceviche from Joe’s Stone Crab, comforting beef brisket sliders from Epicure Gourmet Market and Prime One Twelve‘s decadent peanut butter s’mores. NY was represented with Andrew Zimmern’s pick of fresh mahi tacos from Montaco Truck and Sunny Anderson’s bacon and cheese sauce smothered hot dogs from Nathan’s Famous. And the trio of Croques Monsieurs from Daniel Boulud’s db bistro? Très magnifique!