THE BEST THINGS WE ATE IN SEPTEMBER
by GOTHAM STAFF
From Saxon + Parole’s over-the-top ricotta gnudi to a satisfying bouillabaisse at Dirty French, here’s what the Gotham team ate this month….
Online Executive Editor Cait Rohan recommends the ricotta gnudi at Saxon + Parole.
The ricotta gnudi at Saxon + Parole (316 Bowery). Gnudi is my new favorite indulgence—especially at Saxon + Parole, where the ricotta dumplings are adorned with sweet butter, corn, shaved cheese, and truffle peelings. It basically takes everything great about gnocchi, ravioli, and pasta and morphs it into one rich, cheesy bite. –Cait Rohan, Online Executive Editor
Bouillabaisse noire at Dirty French (180 Ludlow St.). Dirty French, nestled inside The Ludlow hotel lobby, is the new boîte to be spotted in, and Mario Carbone, Rich Torrisi, and Jeff Zalaznick turn out a bouillabaisse noire that is the definition of bistro nirvana. The traditional stock has a chili pepper kick and the textures of the octopus and rouget are superb. Order an accompagnement of pomme frites to dip, and pick a half-hidden banquette in which to enjoy your meal. –Samantha Yanks, Editor-at-Large; Executive Fashion Director; Editor-in-Chief, Hamptons
General Tso’s sweetbreads at élan (43 E. 20th St.). This dish puts a fun spin on a classic French food and a Chinese-American favorite. You don’t get the cloyingly sweet flavors of the takeout version—instead, the perfectly-cooked sweetbreads are balanced with leeks, orange, and chiles. –Bao Ong, Online Contributor
Heritage pork porterhouse at the Strip House Midtown (15 W. 44th St.). It may seem odd to go to a steakhouse and not chow down on a big, juicy filet, but the heritage pork porterhouse at the new Strip House Midtown is worth veering from the standard order. It’s served with tangy black garlic barbecue sauce plus a sweet chile-cherry apricot mostarda. And at 20 ounces, it’s also big enough to share—but only if you want. –Juliet Izon, Entertainment Editor
Ricotta gnocchi at Union Square Cafe (21 E. 16th St.). Fluffy pillows of ricotta gnocchi are a must-order at Union Square Cafe. This dish is classic perfection—each piece is a single-bite wonder paired with velvety tomato-basil passatina and finished with grated pecorino romano. It’s simple yet so memorable with clear, bold flavors. –Kathy YL Chan, Online Contributor
Cindy Augustine loved this dessert at Cure Supper Club’s recent pop-up dinner.
Marinated nectarines in peach juice at Cure Supper Club’s pop-up dinner. Cure Supper Club joined forces with Tasting Society to create a pop-up dinner, called Scene but Unseen, held at Urban Cowboy B&B. The chefs put out nine stellar dishes (with excellent booze pairings) that played with textures and flavors, but not surprisingly, dessert was my favorite. Chef Diego Moya marinated nectarines in peach juice and Torrontes and served it with Marcona almond curd (which tasted like an even-softer panna cotta). Garnished with toasted almonds, thinly sliced sour plum, fennel blossoms, and shaved tonka bean, the result was a perfectly sweet end to summer. –Cindy Augustine, Online Contributor
Ice cream sammie at Ice & Vice (pop-up at Brooklyn Night Bazaar, 165 Banker St., Brooklyn). A generous scoop of Basic B Mexican vanilla ice cream sits at the center of two dense Mexican chocolate brownies. Though this treat might look like it’ll keep you cool on one of fall’s unusually hot days, be warned: black pepper, guajillo pepper, and cinnamon give it a warming, savory, and very satisfying kick. –Tricia Carr, Online Editor
The garganelli pasta at Morini Ristorante (1167 Madison Ave.). Michael White’s newest outpost on the UES serves the perfect fall comfort dish: homemade pasta tossed with a rustic and hearty ragu, spiked with sangiovese, and topped with a sprinkling of parmigiano-reggiano. If I had an Italian nonna, this is the kind of cold-weather dish she’d put on the table. –Anne Roderique-Jones, Online Contributor
Vegetarian Bomb at Bozu (296 Grand St., Brooklyn). With three varieties of sushi, this dish was creative and eclectic while still touching upon the flavors you’d expect from sushi. Honestly, everything else here was just as amazing. –Anna Ben Yehuda, Online Editor
(ORIGINAL ARTICLE)
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