With contemporary white walls, a white tiled floor, and white tables and chairs, somehow Falai exudes warmth in its intimate, Lower East Side, location. Falai is a wine bar and restaurant, so don’t head here looking for a cocktail, but rather expect a diverse selection of Italian varietals to choose from. Also, with a $25 corkage fee, feel free to bring your own wine.
Falai certainly earns a gold star. Given its low-key atmosphere, the greeting of an amuse bouche of fried and crispy corn in pumpkin soup was unexpected, but well received. Furthermore, the restaurant boasts a versatile menu, including three tasting menus: the nine course Menu Fantasia, the Pasta Tasting, and the three course Menu Tradizione, all of which can be paired with wine.
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The Ace Hotel, while it formally opened this summer, has only recently started to gain momentum in the New York nightlife scene. The hipster hotel attracts a laid back, yet cool crowd. The space, which opened in phases, now boasts Stumptown Coffee Roasters at the front, a trendy bar in the lobby, and any day now, the Breslin Dining Room (above) and boutique, Project No. 8 will open to the public. The restaurant, is owned by the same owners of The Spotted Pig and will operate by the same, no reservations, mantra.
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Situated at the edge of Columbus Circle in the Trump Hotel, Jean Georges certainly is not understated. Despite its long history in New York (or maybe because of it), it is often, mistakenly forgotten. With a chic, modern air, it lacks a stuffy atmosphere that could overpower the restaurant’s artistic cooking style. My dining group opted for the “summer tasting” which consists of seven, heavenly courses that puts Jean Georges in my mind among the top restaurants worldwide. The prix fix runs $98 per person and the tasting menu is a more pricey $148 per person. Not only is the food perfection, but the presentation is masterful.
The amuse-bouche included a heirloom gazpacho shooter, fried corn fritter with jalapeño aioli, and sashimi topped with plum and basil. I almost swapped out the caviar and egg first course, as I am not enthused by caviar, however, the waiter likened it to the “best grilled cheese” that he has ever had. In fact, he was spot on. The toasted brioche was filled with deliberately cooked egg yolks that were almost solid, yet still soft, and topped with caviar and dill. In a blind taste test, I would never have guessed that caviar was included in this dish–only a mere saltiness could be detected. As for the egg, it certainly had the texture of cheese.
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Opulent and dramatic, the Jane Hotel bar, New York’s latest destination spot, is living up to its hype and is actually worthy of a trip to its far off corner in West Village. The vast, multi-story space has an open-air appeal, though is grounded by heavy furnishings. Velvet, chez lounges and club chairs are arranged to encourage small, group conversation. Wood paneling and weighty drapery dress the walls and frame the classic oil paintings hung throughout. Bizarrely misplaced is the metallic disco ball at the room’s center point.
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Epicures have become enamored with wine pairings. Venerated, wine critic Robert Parker believes that “the revolution in the wine quality has coincided with an extraordinary revolution [in] the restaurants of the world,” which in turn has driven the wine pairing obsession witnessed over the past decade. Thirty years ago, there were few, top tier restaurants. Today, there are dozens of high caliber chefs in almost every large city. “Food and wine pairing has finally hit the tipping point, in that it is now expected at fine-dining restaurants, and increasingly at any self-respecting restaurant,” says Karen Page, author of What To Drink With What You Eat.
In an effort to capitalize off of these gains, a movement has emerged to redefine and highlight the versatility of other alcoholic beverages and spirits. This movement is one that has enabled certain forward thinking restaurants to stand out from the pack in a time when many are struggling to differentiate themselves in order to compete for increasingly discriminating clientele. These cutting edge restaurants are pairing beer, brandy, rum, tequila, and saké with their menus—to novel results.
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53rd and 6th is a late-night, street corner New York City hallmark–well known for its chicken and rice. I arrived at 11:30 PM to face an intimidating line that trailed into the distance down 53rd street. Hearing from a passerby that the line moved quickly, I found my place at the tail end and camped out for what ended up totaling 25 minutes. With my piping hot meal in hand, I took to an edge of a fountain and sat, feeling a deep and genuine connection to the city.
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It’s worth the hunt and a walk down a flight of stairs to discover the underground locale that is Raines Law Room (the newest bar to join the slew of prohibition style lounges that have opened in New York recently.) The aura at Raines is warm and welcoming despite the living room set up. Club chairs and chez lounges are ideal for couples looking for an evening alone. Tables towards the rear are designed for larger groups and can be closed off with a black translucent mesh curtain, creating a quasi-private enclosure.
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