Author Archive

A Lounge That Wants to be a Restaurant… or Vice Versa

Written by Matthew DeBord on . Posted in Breaking News, Posts

Church Lounge Tribeca Grand Hotel 2 6th Ave. (White St.) 519-6677 This fall, I’ve been lucky enough to have been invited, through the machinations of a publicist somewhere, to the Italian Culinary Institute twice. On each occasion, I was treated to a really splendid meal. It didn’t hurt that the chefs who had been brought [&hellip
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Drunk and Hungary: The Pleasures of Tokaj

Written by Matthew DeBord on . Posted in Breaking News, Posts

Afraid of dessert wine? Oblivious to dessert wine? Harbor no opinions whatsoever about dessert wine, and believe that anything with the word "dessert" in it should, in fact, be not wine, but Jell-O chocolate pudding? You’re not alone. In a country rapidly accustoming itself to a level of everyday wine consumption that would have astonished [&hellip
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East Side Warhorse Le Perigord Is in Capable New (and Young) Hands

Written by Matthew DeBord on . Posted in Breaking News, Posts

Sure Shot Le Perigord 405 E. 52nd St. (betw. 1st Ave. & Sutton Pl.) 755-6244 It’s a war: French or Italian? It’s an old war, and they’ve been fighting it in my sensibility for as long as I’ve been dining out with any pretenses toward seriousness. Sure, every other cuisine that there is, your Turkish [&hellip
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Field Blends Are Wines for Late Summer

Written by Matthew DeBord on . Posted in Breaking News, Posts

Field Blends Field Blend. Sounds enchanting, doesn’t it? One of those lush concatenations of sounds and syllables, an evocation of moods, a package of basic, essential things. All kinds of wonderful stuff. Makes me think of mown grass on a sunny August afternoon, that moist, chewy smell. Sleeping dogs, and the smell of them, too. [&hellip
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Blue Hill: Casual Elegance for Digestive Reactionaries

Written by Matthew DeBord on . Posted in Breaking News, Posts

Blue Notes Blue Hill 75 Washington Pl. (betw. 6th Ave. & MacDougal St.), 539-1776 What that means is that Blue Hill, as culinary enterprise, merges nicely with my personality. And that’s one of the very few things I seek when it comes to relatively fine dining: a colloquy with my self-esteem, a few hours of [&hellip
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