Claudette

Share Button

Rosemary’s Carlos Suarez does it again. Little Provençal charmer more boisterous than you’d expect, but still a paragon of breezy elegance. Wicker chairs and sundry bric-a-brac veers a bit twee, so do bring a date or your cool auntie for Corsican mint salad and hearty Koren’s Cassoulet. Aperitifs, hardly surprisingly, get good play hear. Just darling.

Baccarat Unveils Its Gorgeous First Hotel

Baccarat Hotel & Residences New York_Grand Salon (8)
Share Button

Apparently, someone at Baccarat looked hard at one of those extravagant chandeliers a couple of years ago, and saw a hotel. After a few delays, as well as the usual real estate dramas, that vision has now been realized in glass and steel on NYC’s E. 53rd St – and the first ever Baccarat Hotel is at last welcoming well-funded guests.

Drama, indeed. The property was already sold by Starwood Capital Group in February to China’s Sunshine Insurance Group. But this hardly need spoil a millisecond of the oh-so-glamorous experience.

Baccarat Hotel & Residences New York_Prestige Suite (5)

Baccarat Hotel & Residences New York_The Bar (9)

As you may have already imagined, this is not a competitor to The Ace and The NoMad. Rather, it will be unceasingly locked in battle with the nearby Four Seasons, Viceroy and Park Hyatt over all that financial bigwig dosh and all those free-flowing oligarch rubles. Parisian designers Gilles & Boissier (my, even their name sounds expensive) have crafted a veritable paragon of contemporary opulence, with knowing nods to the baroque-mod aesthetic sensibilities of the mothership. To wit, hand-pleated silk wall coverings, stainless ribbed ceilings (for those who occasionally look up from their smartphone screens), parquet floors, marble wall treatments, and (count them) seventeen custom designed Baccarat chandeliers, all of it designed to veritably drench guests in la vie luxe.

All this good taste extends, naturally, to the hotel’s gastronomic Chevalier restaurant, helmed by hot young Michelin starred chef Shea Gallante, and lorded over by Le Grenouille’s legendary Charles Masson. And should you possibly have occasion to forget where you are, the lobby is graced with a 20 x 25 wall of 2000 dramatically lit Baccarat Harcourt glasses.

As for the room rates, well…if you have to ask, this probably isn’t your hotel.

Baccarat Hotel & Residences New York_Petit Salon (5)

Baccarat Hotel & Residences New York_The Bar (3)

Where and What to Sip in Los Angeles Tonight: Four Wine Bars To Know

Barbrix0003
Share Button

Photo: Courtesy of Barbrix

Happy Saturday, oenophiles. It’s spring time–no other reason is needed to start the evening off with a well-picked glass of wine. Whether you’re in New York, San Francisco, or Los Angeles, we’ve got expert selections at hand. Enjoy the sommelier picked selections and the stellar ambiance at these wine bars and toast the weekend.

A.O.C. Wine Bar and Restaurant
8700 West 3rd Street, Los Angeles, CA 90048

AOC_PATIO5
Photo: Aaron Cook|AACK Studio

BAR1
Photo: Aaron Cook|AACK Studio

Owner and Wine Director Caroline’s Styne’s spring wine selections from A.O.C include:

2014 Cassanova della Spinetta, Rosato “This rosé is a blend of 50% Sangiovese and 50% Prugniolo Gentile, made by one of my all-time favorite winemakers, Giorgio Rivetti,” Styne says. “The wine is a pale salmon color (perfect for Spring!) (ed note: we’ll come back to this!) and is clean, bright and fresh with delicate melon notes and vibrant acidity. It makes the perfect accompaniment to dishes made with the season’s early produce and can hold it’s own through a light outdoor lunch or more serious dinner.”

2012 Patrick Baudoin, Anjou, “Effusion” “This Chenin Blanc from the Loire Valley is the epitome of elegance and really speaks of the clean, freshness of Spring. It is bright and lean with hints on the nose and palate of apples and pears and delicate hazelnut. It is at once forceful and elegant showing soft fruit notes alongside a vibrant and racy acidity,” Styne says.

2012 Soliste, Pinot Noir, L’Esperance, Sonoma Coast  “This is an absolutely gorgeous Pinot Noir, from Claude Koeberle of Soliste. This is my kind of Pinot, lean and elegant with pretty pure red cherry and pomegranate fruit notes on the nose and palate, a striking mineral component, silky texture and balancing acidity,” Styne notes. “It is the perfect embodiment of the season.”

Barbrix
2442 Hyperion Ave, Los Angeles, CA 90027

Barbrix0003
Photo: Courtesy of Barbrix

Barbrix3
Photo: Courtesy of Barbrix

Barbrix0148
Photo: Courtesy of Barbrix

Barbrix sommelier Claudio shares his seasonal selections:

Reisling “Stein. Terassen,” Salomon 2012 Austria  “Spring means my favorite, fava beans, are around and fava & reisling is just a terrific combination. This wine pairs so nicely with the produce this time of year brings” he says.

Montepulciano d’Abruzzo, La Quercia ’13 Italy  “This medium to full fruit wine pairs great with spring lamb and meats, and complements grilled items too,” Claudio notes.

smoke.oil.salt
7274 Melrose Avenue, Los Angeles, CA 90046

saltcodoil1
Photo: Courtesy of smoke.oil.salt
saltoilcod2
Photo: Courtesy of smoke.oil.salt

Stephen Gelber, the Owner and wine director of smoke.oil.salt. suggests these two wines for the warmer seasons:

Ameztoi Rubentis Txakolina “I love the Txakolis from the basque region all year-round, but especially the rosés for summer. The Ameztoi Rubentis, from the Getaria region in Basque, is very fresh and lively, with notes of strawberry and melon. It finishes with just a touch of salinity, and is a great food wine,” Gelber notes. “We pour this at smoke.oil.salt. out of a porrone from height, which activates a slight frizzante, and also serve it by the glass. It’s a fun wine.”

Bodegas Bernabé Navarro Tinaja de la Mata “This is an organic white wine, a blend of Merseguera and Moscatel, fermented in amphora without sulfites, rendering it ‘orange,’” Gelber explains. “The result is a wine with bracing acidity, and oxidative tones that give it a structure solid enough to match seafoods or meats. Navarro is a very creative winemaker producing very cool artisanal wines in Alicante. We serve this one by the bottle and by the glass at SOS.”

Rustic Canyon Wine Bar and Seasonal Kitchen
1119 Wilshire Blvd, Santa Monica, CA 90401

Rustic Canyon - Interior 4 - Emily Hart RothPhoto: Emily Hart Roth

Rustic Canyon Bar - Photo Credit Emily Hart Roth
Photo: Emily Hart Roth

Rustic Canyon’s Wine Director and General Manager Steve Infield shares his picks:

2014 Robert Sinskey Rose Vin Gris Los Carneros “This is a very vibrant rosé with a lot of bright, red fruit quality like strawberry and watermelon that pairs great with the seasonal produce available,” Infield says. “It will also be one of the best wines to drink all through the summer!”

2013 Leitz Dry Riesling, Rheingau, Germany “A great Riesling for those who don’t want sweetness or something too tart,” Infield notes. “Just the right amount of acidity makes it a great wine to drink on its own as the weather gets warmer, or even as a nice white with barbecue.”

How to Eat Like Elettra Wiedemann + More Fashion World Faves

elettrawiedemann_farfetch_blackbook
Share Button

Elettra Wiedemann courtesy of Farfetch

It’s common knowledge that the fashion industry is all over what’s new, hot, delicious, and buzzy when it comes to the world’s restaurants. It’s why New York City’s Indochine has stayed on the map for over 30 years; fashion folk flock to it. So why not take advantage of the industry’s discerning tastes? In a new book published by Assouline, online retail site Farfetch has curated restaurants the world over, with favorites and recommendations from the likes of Leandra Medine (the Man Repeller), Anya Ziourova, designer Jonathan Saunders, and plenty more.

Model Elettra Wiedemann (and daughter of Isabella Rossellini) plays a part in the book, too, with a recipe for her favorite breakfast.

Here’s how to make Elettra’s omelette.

Ingredients:
3 free-range eggs (I get mine from the Union Square Greenmarket every Monday)
1 knob of butter or 1 tsp coconut oil (available at most health food stores)
Salt and freshly ground black pepper
Elettra’s Healthy Omelette fillings (optional): sauteed leek and rosemary/kale and cayenne pepper/mushroom and arthichoke

Preparation Method:
Crack the eggs into a bowl; beat with a fork until smooth and then season. Melt a knob of butter or heat 1 tsp of coconut oil in a non-stick frying pan. Saute the fillings, and pour the eggs into the pan when the butter or oil is piping hot. Using a wooden fork in a circular motion, move the eggs in the pan around whilst moving the pan back and forth across the heat. Allow the eggs to form a light skin, and then remove the pan from the heat. Using the side of a fork, fold the omelette in towards the middle on both sides. Tip the omelette onto a plate, and serve.

Pick up the book for more culinary inspiration. Shop it right here.

It’s Tartan Week! A Scottish Guide to the Best Whisky Cocktails

Old+Fashioned
Share Button

The Scots will always be welcomed in NYC – because let’s face it, how could we not love a people whose gents can rock a skirt while drinking us all under the bloody table?

So, as 2015’s Tartan Week once again sees the our Scottish friends throwing parties all over town (The New York Tartan Day Parade is Saturday, the 11th, this year lorded over by Hobbit / Outlander star Graham McTavish), we asked the guid lads at the West Village’s hip Highlands gastropub to enlighten us as to what should be swirling around in our glasses during the festivities.

Slàinte mhath!

Highlands gastropub image 2

Scotch Old Fashioned  (pictured above)  AnCnoc 12 yr Scotch, Sugar, Angostura & Orange Bitters, Orange Twist

Mary Queen of Scots   Glenmorangie Nectar D’Or, Leblon Reserva, Lillet Blanc, Rosemary Bitters

Mamie Taylor   Great King Street Whisky, Artist’s Blend Pickett’s Ginger Beer, Fresh Lime Juice

The Catholic Guilt  (pictured below)  Black Grouse Blended, Ginger, Lemon, Fig & Orange Bitters, Fernet Branca Float

The Highland Smash   Dewar’s Highlander Honey, Brown Sugar, Crushed Mint, Lemon, Soda

Catholic+Guilt

Where To Sip What Wine In NYC: Three Wine Bars To Know

CB_CM_01_WEB
Share Button

Photo: Courtesy of Corkbuzz

What could be better than ending the day with a light, springy wine? Even if it’s not feeling much like spring, that doesn’t mean we shouldn’t go about our April business as intended. Three top NYC wine bars lent us their sommeliers to let us in on their seasonal faves. Not that we needed any encouragement to indulge, but custom recommendations will serve.

Corkbuzz

Chelsea Market, 75 9th Avenue, New York, NY 10011 and 13 East 13th Street, New York, NY 10003

CB_CM_33_WEB

CB_CM_36_WEB

CB_CM_Banquettes_WEBPhotos: Courtesy of Corkbuzz

Corkbuzz’s master sommelier Laura Maniec’s shares her picks for three rosés featured in Corkbuzz’s new “Spring into Rosé” tasting.

Christophe Lepage Pinot Gris Rosé ’12, Côtes Saint Jacques, Burgundy, France “This is the lightest of the three Rosés on this list. It’s got more of a dry, French style. It’s pale pink in color, and is an easy-drinking Rosé. What’s interesting about this wine is that it’s made from a white grape, which is a super rare style of Rosé,” Maniec notes.

Arnot-Roberts ‘Luchsinger Vineyard’ Touriga Nacional Rosé ’14, Clear Lake, California “Arnot-Roberts is a boutique California producer. It’s a limited production Rosé that is sure to sell out before Spring even gets started,” Maniec says. “We managed to get our hands on just a few cases. It’s a slightly richer wine with notes of strawberries and hibiscus,” Maniec notes–you might want to hurry over to try this one sooner than later.

Altura ‘Chiaretto’ Sangiovese Rosé ’10, Isola del Giglio, Tuscany, Italy “This is one of my personal favorite Rosés of the moment. It actually looks like a light red. This wine is from an island just off the coast of Tuscany. It has a little more tannins than most Rosés. It’s perfect for meat dishes like a grilled hanger steak salad or something with pork. It’s got a ripe, refreshing acidity that also lends itself to pasta dishes,” Maniec says.

La Compagnie des Vins Surnaturels

249 Centre Street, New Yok, NY 10013

La Compagnie des Vins Surnaturels - New York, NY

compagnie de vins surnaturels - new york, nyPhotos: ©Noah Fecks

The wine selection at La Compagnie des Vins Surnaturels is curated by Fabien Suquet and Caleb Ganzer.
Faugères Château de la Liquière, Les Amandiers 2013
“I chose this wine because when the almond (amandier) trees are in bloom, it’s a sign in the south of France that spring has arrived and winter is on its way out,” Suquet tells BlackBook. “This wine was born on schist soil perfect for the season, from grape varieties of carignan, grenache, syrah and mourvedre.  This wine, created by winemakers Sophie and Laurent Dumoulin, accompanies beautiful days with sips of red fruits and sweet spice for good balance. It’s fresh and crispy and goes well with lighter foods like salads, and even BBQ.” Suquet says. 
Goisot, Sauvignon de Saint Bris, Burgundy 2013
“A favorite wine of mine that works perfectly with the Spring weather, and the Spring mindset, is Goisot, Sauvignon de Saint Bris, Burgundy, France 2013. It’s on our list at $43 and completely over-delivers. Yes, this is Sauvignon Blanc. Yes, this is Burgundy. Despite what we are normally taught, the two are not entirely mutually exclusive,” Ganzer explains. “Saint Bris is located nearly equidistant from Sancerre, Chablis & Champagne, thus you have this great confluence of temperate growing climates which keep the fruit flavors of Sauvignon Blanc in check along with chalky limestone soils with fossilized oyster shells which lend a ton of fresh minerality to the finish. It’s the perfect wine for a spring pea & scallop risotto or roasted asparagus & chèvre,” Ganzer suggests. 
 
Domaine Comte Abbatucci, Rouge Frais Impérial, Corsica, 2013 “Red wine is not usually the first thing one thinks of when Spring is mentioned, however this light rouge has enough bright, crisp fruit flavors to provide as much refreshment as any good white: Domaine Comte Abbatucci, Rouge Frais Impérial, Corsica, France 2013. Made with the local Sciacarellu (sha-kuh-RELL-oo) grape, this wine has a deft, feminine touch of cranberry & pomegranate fruit notes with a slight smokey, granite underpinning of mineral flavor. I like it with a slight chill to help make the fruit notes pop. A great wine for lamb carpaccio!” Ganzer says, making a case for reds in spring. 
 

Vin Sur Vingt

1140 Broadway, New York, NY 10001 and 201 West 11th Street, New York, NY 10014, and The Plaza Food Hall at 1 West 59th Street | New York, NY 10019

VSV NoMad Back_ChariniPhoto: Charini H.

VSV NoMad Bar Relf_Sean JPhoto: Sean Jones

VSV NoMad Front_BW_ChariniPhoto: Charini H.

VSV NoMad Full Bar ChariniPhoto: Charini H.

VSV Wine SelectionPhoto: Courtesy of Vin Sur Vingt

The experts at Vin Sur Vingt suggest the following two wines as their top picks for a visit to their bar for spring.

Touraine Chenonceaux, Domaine Vieil Orme 2012 “The vines used for these wines are between 25-35 years old. It’s a 100% Sauvignon Blanc. Domaine Vieil Orme is a traditional artisanal producer practicing sustainable farming since 2009. The aromas include passion fruit, pear, and almonds.”

Côte de Duras, Domaine Mouthes le Bihan 2011 “This is a 50-plus year old vine (certified organic). The grapes include Semillon, Sauvignon Blanc and Muscadelle.  The aromas include citrus and white peaches, with squashed fresh grapes.  This wine offers good structure and fat on the palate.”

Check out our guide to spring wines and the best wine bars in San Francisco here. 

 

 

Toasting Spring: Five Wine Bars to Check Out in San Francisco

PressClub1
Share Button

Photo: Press Club

We’re putting a cork (literally) in deep reds of the colder seasons and raising an expertly-curated glass to sunshine, a nice breeze, and the end of a long day’s work. We chatted with the sommeliers at some of our favorite wine bars in the whole U.S. of A. (see San Francisco here, and check back later for guides to Los Angeles and New York City) and have here, their exclusive picks for your springtime orders right here.

ENO

320 Geary St, San Francisco, CA 94102

ENOCouch

ENOCharcuteriePhotos: ENO

Joel Kampfe, Certified Sommelier, and ENO Brand Wine Director makes the following recommendations for spring sipping:

Floral whites such as Viognier, especially 2013 Kivelstadt Viognier, Roussanne blend from Lake County, Ca.

Light, bright and aromatic reds like Nebbiolo, such as 2007 La Castellina Valtalina Nebbiolo.

District

216 Townsend Street at 3rd. San Francisco, CA, 94107

districtPhoto: Caterina Mirabelli

District San Francisco 1 high res Dec 2014Photo: District

District’s sommelier and wine director Caterina Mirabelli recommends the following picks for spring:

County Line Pinot Noir, Anderson Valley, Napa, CA 2014. Of this pick, Mirabelli says, “It is a 100% Pinot Noir Rosé from the producers of Radio Coteau. It has notes of raspberry, key lime, lemon zest, lemon verbena an a touch of cherry on the nose and palate. It’s crisp and fresh with a bright acidity and a lively, dry finish.”

Tournage Riant, Grolleau Noir Blend, Touraine, France 2013 “This wine is your traditional, provence-style rosé, blended with malbec, cabernet franc and gamay. It has notes of sour cherry, lemon curd, cherry liqueur, and lemon zest on both the nose and palate. For a rose, it’s somewhat full bodied, with a mild acidityand a long, lingering and dry finish,” says Mirabelli.

IdleWild winery is home to the only Grenache Gris in the states. It has 110 year old vines. “Their Grenache Gris, Mendocino County, CA 2013 is not a red wine and yet, not quite a rosé–it pushes rosé to the brink of being a light red wine. A truly esoteric glass, it has intense notes of orange spiced tea, cinnamon sticks, blood orange, raspberry tart, and cherry cordial are found on both the nose and palate. It’s medium bodied with a refreshing acidity and a long, spicy finish,” Mirabelli notes.

The Hidden Vine

408 Merchant Street, San Francisco, CA, 94111

barhiddenvine

boccehiddenvine

fireplace2hiddenvinePhotos: The Hidden Vine

The Hidden Vine’s sommelier, Jessica Jamison, makes the following wine recommendations for spring:

Alex Kaufman Riesling, Central Otago, New Zealand 2013. “This crisp and dry Riesling has aromas of gardenia, honeydew, and green apples. A perfect pairing with sunshine and a friendly game of bocce,” says Jamison.

Triennes Rose (Cinsault), Provence, France 2013, “Nothing says Spring like Rose! Light bodied and dry with hints of unripe strawberries and orange peel. This wine pairs perfectly with pulled pork sliders,” Jamison says.

Press Club

20 Yerba Buena Ln, San Francisco, CA, 94103

pressclub
pressclub3
Taste-PressClub-Food 130(1)

Photos: Press Club

The head sommelier at Press Club, Mauro Cirilli, notes that every spring their menu focuses on fresh green ingredients from local farmers and the wines are chosen to match.

His top three picks for spring include:

2014 Turnbull Sauvignon Blanc of which he notes that, “the acidity brings out the fresh flavors of the springtime ingredients.”

Ampelos Viognieror or the red Italian Parpiniello Monica di Sardegna have “aromatic, fruity, and floral components,” Cirilli notes.

Stoller Pinot Noir from Oregon is “smooth and elegant and won’t overpower even the most delicate of spring dishes,” says Cirilli.

RN74

301 Mission Street, San Francisco, CA, 94105

RN74 bar lounge high rez

RN74 bar high rez(1)Photos: RN74

David Castleberry, Lead Sommelier at RN74, makes the following wine recommendations for the season:

2014 Arnot Roberts Touriga Nacional Rose from Clear Lake, CA. “It’s bright, red fruited and delicious,” he says. “The kind of wine that screams to be drunk on spring afternoons.”

2011 Chablis from Moreau-Naudet “A 100% Chardonnay coming from Burgundy in France and a nice departure from the oaky-buttery interpretations of the grape,” Castleberry notes. “It’s got loads of citrus and fresh apple, stony minerality and more acid than Burning Man. Oysters? Yes please!”

Check out our guide to what to sip where in NYC here.