Honolulu Wine Scene

Thomas Keller's Simple Roast Chicken

2010-04-12T13:45:00.000-07:00

Bourdain fans have already absorbed this info on a recent episode, but there is real genius in the simplicity of his recipe for a personal favorite, roast chicken. The key things to pay attention to are:

1) Temper the chicken: allow the fowl to come to room temperature before placing it into the oven.
2) Season with salt and pepper from at least a foot above the chicken to allow even coating of the substrate. Minced thyme is sprinkled over the top of the breast to good effect on aroma and flavor.
3) Remove the wishbone by gently cutting around the bone and using your fingers to complete the job. This allows easy carving of the bird's breast sans skeletal hangup.
4) Truss the chicken. Cut about a 3 ft. length of kitchen twine (you can go shorter, but I find the excess length comforting knowing that I won't have to perform any Boy Scout heroics if I run short) and locate the approximate center. Using the tail as the epicenter of activity, wrap the string on around the butt, draw the string up and form a figure eight around the drum sticks and pull tight. Redirect the twine down between the thighs and under the chicken, wrap around the neck and tie a slip knot to secure.
5) Preheat oven to 450 F. The high heat creates great coloring without billowing amounts of smoke. Figure on about an hour for a 4 lb. chicken.
6) Roast the chicken in a saute pan which allows you to degrease then either assemble a jus or gravy from a single cooking vessel.
7) Rest the chicken before carving.
8) If time allows, I recommend salting the bird (at step 2) on a ratio of a tablespoon of salt for every 3 lbs. 2-3 days prior to the meal in a sealed plastic bag and 6-8 hrs. uncovered in the refrigerator before tempering. The chef just goes for it ala minute, but I think the flesh gets a bunch moister and the skin a LOT crispier without too much fuss to boot.

Peroni at Pali

2010-04-09T11:44:00.000-07:00

One of my favorite brews is Peroni. Like many Italian libations, this is a beer meant to enjoy with food. Crisp, lightly fruity, with a mild, lingering bitter finish, Peroni really hits the spot. If you're a similar fan, Longs Pali has a 12-pack on sale for $6.99. That's right, $6.99, less than half the regular price. They also have Pabst Blue Ribbon on special for $10 a case. Yeah, the expiration date is close, but they are both still drinking well.

Bodegas Sierra Salinas Mira 2005

2010-03-20T01:00:00.000-07:00

When is a $50 bottle of wine not a $50 bottle of wine? When Wine.com discounts it 64% to $17.99. This modern, fruity behemoth of a wine exhibits muy, muy, cajones overflowing with gargantuan (I love that word-gargantuan) gobs of dark cherry, blueberry, mineral, and tar. It's even better the next day and the day after that. You should order this immediately. I'm not kidding.

Quatro Mani [toh-kai] Exto Gredic Vineyard 2007

2010-03-19T12:47:00.000-07:00

Movian Tocai, just another wacky white wine I've had the pleasure of tasting recently. This intriguing Slovenian wine reminds me a lot of Gravner's without the high cost ($8.99 from Wine.com). Loads of fig and quince here with a slight, oxidized element to it. I'm not sure what this would work with food wise.....I tried it with cod sauteed in brown butter and wasn't impressed. Perhaps this is a wine to enjoy just by itself, perhaps shellfish would have been better. Quite exotic and complex.

Chateau de Segries Tavel 2008

2010-03-17T17:20:00.000-07:00

For most, Tavel conjures memories of light, mineral-inflected roses without a whole lot of character. OK, most are rather boring. Chateau de Segries sheds Tavel's Don Knotts-like scrawniness for a more buff, Arnold Schwarzenegger brawniness oozing with red raspberry and black cherry fruit with finishing light acidity and mineral. I recommend this wine with Chinese roast duck and/or roast pork.

Madras Curry Powder

2010-03-09T12:49:00.000-08:00

Getting old sucks....the things I took for granted as eternal have suddenly become taboo with a vengeance. Take for example my old-standby Japanese curry rice sauce brick, a convenient platform of guilty pleasure which has evolved into a nasty, sodium and fat-filled circulatory toxin not unlike scarfing down a rock-salt studded hunk of lard. Yeah, I'm exaggerating, but not by much.

My theory for maintaining pleasure is to boost the flavor, alter the fat and cheat your brain into thinking healthy is hedonistic. So when it comes to curry, one of the best flavor boosters is Madras curry. It's spicy, complex nature and intense, lingering, slow-burning heat is simply divine.

Most Japanese curries start with a roux which means lots of fat, but lots of flavor. I thought about preparing a lighter curry by looking west toward Italy. My favorite Bolognese sauce starts out by slowly caramelizing mirepoix, deglazing with red wine, and a long braise to allow the flavors to intensify. Why not use the same method with curry rice?

I minced 1 and 1/2 onions, a half stalk of celery, and 2 garlic cloves slowly browning them in some canola oil for about 30-40 minutes. Keep the temperature low and add your meat protein along with the Madras curry, cumin, tumeric and brown sugar (sorry, I didn't measure the spices-trust your palate but a good ratio is 4:2:1:2 respectively) ...I used a pound of ground pork breaking it up and stirring until brown for approximately 10-15 minutes. Increase the heat to medium-high and add either sake or sherry cooking until almost all the liquid is evaporated.

Chop up the vegetables for your curry. The minimum is carrots and potatoes but hey, go wild with whatever is in your refrigerator. Add chicken stock to cover the meat mixutre by 1/4 inch, add your vegetables, and simmer on low until tender. Adjust seasonings to your liking...if the Madras curry is too assertive, you can cool things down by adding a splash of coconut milk or cream. Increase the heat to medium-high until the stew is bubbling and thicken twith a cornstarch slurry. Top with minced cilantro and mint, additional salt (IF needed), and white and black pepper. Offer lime wedges on the side.

Served with rice, you'll have an extra-flavorful, luxurious curry with much, much less fat and sodium with the same mind blowing flavor.

Villa Sparina Gavi di Gavi 2008

2010-03-09T11:40:00.000-08:00

Villa Sparina has the unique distinction of producing the only Gavi to ever earn Gambero Rosso's Tre Bicchieri award. To put this into perspective, it's like a can of Spam beating out a side of Kurobuta pork in a taste test....OK, that's an exaggeration, but not by much. Most Gavi are nondescript, watery, bland, and entirely unexciting white wines. In other words, plonk.

But Villa Sparina cares, really cares about getting things right. They take the humble Cortese grape and elevate it to something noble and celestial tuning the harmonics to hum just so on your expectant palate. Glorious...but respect the caveat of thou shalt NOT drink this wine too cold.

A case in point is when I served this at a recent birthday party. Fresh from the ice bucket, I poured a glass to a thirsty companion and admonished him to wait for a few minutes before tasting it. Thirst won as he proceeded to imbibe a healthy mouthful of Villa Sparina immediately pronouncing it an acidic, fruitless, spine-chilling failure. "Relax," I said, "give it a few minutes."

As it approached a cool, mouth-pleasing temperature, the wine blossomed with aromas of orange flower, snappy peach, and toasted hazelnut. A long, mineral-inflected palate of peach, zingy apple, tangerine and light, caressing acidity reversed his initial pan of this wine as evidenced by said taster's request for repeat pours and then some.

It also has staying power. I've had bottles of this wine open for 3-4 days with no loss in drinking joy. Sure, there is some fruit drop-off, but the famed Gavi minerality kicks in big time providing an intriguing, alluring counterpoint reminiscent of similarly time weathered German Rieslings.

I love this wine. I believe you will too. If you're not willing to take the chance, I'm more than happy drinking your share. Find your bliss pairing this with your favorite brown butter sauteed seafood entree....invite me over and I'll bring the wine!

Zane's Caje de Chine

2010-03-07T17:33:00.000-08:00

Perhaps the best chef in Hawaii you never heard of before is Dexter Zane. You name it, Dexter can cook it and without a doubt, better than almost every trained chef out there. Those who have experienced his hibachi prime rib will salivate Pavlovian at the slightest suggestion of said repast.

Dexter's latest coup is whole roasted pig prepared in a Caje de Chine; a Cuban invention with Chinese heritage whereupon a aluminum cladded roasting chamber mounted to a wooden frame provides the means to porcine delight. The butterflied, seasoned pig is loaded into the box belly up and covered with it's lid. A large amount of ignited coals are spread on top and the roasting begins. The last 30 minutes see the pig rotated, coals positioned and replenished, and the crisping begins.

Perfectly crisped bark with creamy, succulent flesh await the rabid diner. He serves it with green onions, hoisin sauce and steamed Chinese buns. Perfection.

Austrian Riesling, red Burgundy, and soulful Rioja were unbelievable pairings with the pig. Want to experience this indulgence? Let me know and I'll gladly hook you up with Dexter.

Izakaya Hawaii Tokkuri Tei Cooking

2010-03-05T07:49:00.000-08:00

I was thumbing through the first few pages of this cookbook the other day and noticed it says you can't make the dashi used at this restaurant because you can't get (or afford) the katsuoboshi packs. Imagine that, cooking Japanese food without dashi......oh well, the pictures are kinda nice.

Chateau Bois Chantant 2005

2010-03-05T07:15:00.000-08:00

So I was at Costco Iwilei the other day shopping around for a few things one of which was a cheap red to braise some beef in and came across a case stack of this Bordeaux. I figured it's cheap, ($9 a bottle), it's red, it's a 2005 wine, it's even got a cork in it.....why not? To top it off, someone from Wine Spectator actually rated this at around 85-90 points! Go figure.

After pouring off about half the bottle for the braise, I sloshed the rest into a decanter and forgot about it for about an hour. Folks, this stuff ain't half bad. Sure, there is trace bitterness on the finish and it certainly won't age well, but it definitely trumps most $9 bottles I've tasted.

Bois Chantant is mostly Merlot with some Cabernet Sauvignon and Cabernet Franc. Quite a bit of black plum, graphite, and licorice comes through on the wine finishing on polished tannins. You should definitely get some for your cooking and a lot for everyday drinking.

Shake Shack Burger Recipe

2010-03-04T16:49:00.000-08:00

Fans of the now defunct Feedbag blog may recall Josh Ozersky's video visit to the renowned Manhattan Shake Shake for a burger making instruction session (http://vimeo.com/2042132). Many consider this moo in a bun to be one of the finest available, especially is you're in the "thinner and crispier is better" burger camp.

Well, the other day, I was paging through the March 2010 issue of Men's Journal magazine and came across a home version recipe which I thought I'd share with you:

1. The Ball - Mold 1/4 pound of freshly ground beef into a ball and preheat a solid cast-iron skilet for at least 5 minutes on high heat. When the skillet is ready, spread a tablespoon of canola oil on the surface, set a timer for 3 minutes, drop the meat in the pan, and salt the uncooked top.

2. The Smash - After 1 minute, use a spatula to flip the ball over. Then press down forcefully on the meat with the spatula until it's a 1/2 inch thick. The edges may look a little ragged, but the cracks just mean more opportunity for caramelization. Salt and pepper, then leave it alone for 60 seconds.

3. The Final Flip - Loosen the patty carefully from the pan and flip one last time, seasoning again. (If you're adding cheese, now's the time to add it.) After exactly 3 minutes total, you'll have a perfectly rare burger. A fourth minute gets you to medium rare. Add another 45 seconds for medium.

Additions: Plum tomatoes, Green-leaf lettuce, American cheese, and a toasted potato bun if you can find it. I used a King's Bakery sweet bread bun which was fantastic.

Secret Sauce recipe (also from the same issue): 1/2 cup mayo, 1 tablespoonful each of Dijon mustard and ketchup, 4 finely chopped kosher dill pickles, half a clove of minced garlic, 1/2 teaspoonful of adobo sauce from canned chipotle chiles. Blend, serve - then burn this recipe.

Other ideas: I've been experimenting with different beef blends and here's my current favorite: 50% boneless shortrib and 50% Flap or Skirt Steak (aim for a final fat content of 15-20%). Have your butcher coarse grind it for you and don't overwork the meat. You should also be prepared for a phenomenal amount of smoke.....I'll probably be doing this outside from now on. Even my dogs were wincing from the fumes.

I also think a 1/4 pound is a bit too light...I use 1/3 pound to very good effect adding 20-30 seconds to each step.

A big, fruity red wine is an excellent choice here, but would have to steer you toward and ice cold beer of your choice as the ideal pairing. May I suggest a Pabst Blue Ribbon, Peroni, or Stella Artois?

Principe Corsini Le Corti Chianti Classico 2005

2010-03-04T16:14:00.000-08:00

Of all the wines I love, Chianti has to be the one that has changed the most over the years. Rustic, earthy, even dirty Chianti were the norm a few decades ago with many leaning toward a watery nature with searing acidity. Not terribly pleasant and a reason for many to have abandoned these wines forever. Then there was the surge of new oak use during the 80's and 90's leaving the traditionalists scrambling to find wines with any soul and typicity. Well, things seem to have reached a balance point of late and a good example is Principe Corsini's Le Corti.

Lovely Morello cherry flavors blended with hints of mineral and dusty earth predominate ending on a note of sweet, ripe tannins. I enjoyed this with homemade tagliatelle and bolognese the other night and will be returning for a few more bottles forthwith. It's priced around $20 a bottle and well worth the expense, in my opinion.

Wolfgang's Happy Hour

2010-03-04T11:37:00.000-08:00

So you're down to your last $5 and you're hungry. Sure, you could do the McD or Zip thing, but it's the McD or Zip thing....ewww. Or you could drive down to Wolfgang's Steak in the Royal Hawaiian Shopping Center and get two dry-aged sliders with a pile of crisp fries for the same price. Another $5 gets you a REALLY healthy pour of wine...check under your seats for spare change. I believe this deal is available between 4:30-6:00 each evening.

Senorio de Barahondo Nabuko 2007, Creta Roble 2006

2010-03-04T11:22:00.000-08:00

Nabuko, a Spanish red composed of 50% Monastrell/50% Syrah is quite delicious. Yeah, there have been many candied, alcoholic reds brought into the Honolulu market that may have put you off Spanish wines in general. This one may help change your opinion for the better. It's Pinot Noir-like weight, fresh blueberry and bright cherry flavors, and light finishing earthiness and acidity make it a winner. Nabuko is available through Wine.com at around $14 a bottle. I highly recommend it along with Creta Roble 2006 at around the same price. The Creta is 100% Tempranillo aged in used American and French oak barrels.

Bittman's Fried Chickpeas w/ Chorizo and Spinach

2010-03-04T11:09:00.000-08:00

I love the Minimalist topics that Mark Bittman of the NY Times puts together. The recipes he's come up with are always simple, reproducible and delicious. One of the latest is a recipe for fried chickpeas. It's fantastic as a main dish, but really comes into its own as a snack (leave out the spinach and bread crumbs, add as much hot chili powder as you like). Paired with a bottle of tempranillo, it will provide mucho, mucho pleasure.

Fried Chickpeas With Chorizo and Spinach
(Mark Bittman, New York Times 2/24/2010)

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
salt and black pepper
4 oz. chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs

1. Heat the broiler

2. Put 3 tablespoonfuls of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.

3. Reduce heat to medium-low and cook, shaking the pan occasionally until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.

4. Add the remainder of the 1/4 cup oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low head until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Syrah On My Mind

2009-12-30T19:02:00.000-08:00

I've been on a Syrah binge as of late, especially those from the Northern Rhone. There is something haunting about these wines, something that really gets under your skin making other most other red wines seem hollow in comparison. And then there are the prices. While a top rate Cote Rotie, Hermitage, or Cornas will set you back anywhere from $80-$700 a bottle, you can find incredible Syrah based wines for less than $30 a bottle.

Typical Northern Rhone express wonderfully complex flavors and aromas such as violets, wild blueberry, blackberry, roasted game, leather, tobacco, Asian spice, and fresh herbs. They pair wonderfully with game, lamb, and herbed stews with a texture and longevity similar to a silky red Burgundy.

New World offerings tend to lack the finesse and complexity from their French counterparts. Aussie Shiraz and those from California have been more about extraction and horsepower so if you're into these types of wines, you'll find a lot of robust bottles from these regions.

Here are some of my favorite producers:

Neyers
Peay
Alban
Pax
Thierry Allemande
Allain Graillot
Laurent Combier
Domaine Faury
Auguste Clape
Noel Verset

Fluids for the New Year

2009-12-30T10:08:00.000-08:00

Well. it's getting late in the year when every wine lover starts contemplating what they'll be imbibing on the countdown to the New Year. Usually it's Champagne and/or sake for me, but hey, there's a gigantic universe of alcohol out there so here are some of my picks:

1) Champagne for a group - Pommery Brut N.V. from R. Field. It's only $29.99, it's fresh, and it's good.
2) Champagne to have by yourself in a dark, locked room - Krug Grand Cuvee from Wine.com $136 (see the last post regarding their stellar mail-order rates).
3) Hitachino Nest beers - I believe this is a bottle conditioned beer...I don't know how else they would get the super-creamy, pin-point effervescence. Try their white ale and red rice ale and be prepared to have your view of Japanese beers shattered forever. Available at Tamura's, Fujioka's.
4) Evan Williams Single-barrel Bourbon Vintage 2000 - This is one of brown liquors finest values and the 2000 release is truly outstanding. Floral, salted-caramel laced entry with a sweet, light burnt sugar finish. Very feminine, very suave and a Bourbon to enjoy neat among good friends. Around $25 at locations around town.
5) My mojitos. Well, if you are willing to share the second Champagne mentioned with me, I'll put together one of my deadly M's just for YOU. I'm not bragging, they are truly fantastic.
6) San Pellegrino Sparkling Water - If you're the designated driver, add a twist of your favorite citrus and mint and imagine you're having one of my mojitos.
7) Russian Standard Vodka - Freeze, pour, sip and repeat. Moose and squirrel's favorite from Boris's stash...you vill drink it and you vill like it. Around $25.

Wine.com flat rate shipping

2009-10-17T08:12:00.000-07:00

Wine.com offers $49 per YEAR shipping to Hawaii. That's right, per year. Pay once and the rest of your purchases ship free.

Testamatta Wines

2009-08-07T11:14:00.001-07:00

Testamatta, or Italian for hothead are the wines from Bibi Graetz. Yeah, his name doesn't sound too Italian and the wines are pretty International in flavor (at least at the moment), but boy are they good. The Grilli Del Testamatta is a blend similar to a Chianti composed of Sangiovese, Colorino and Canaiolo with the flagship wine, Testamatta, made exclusively from Sangiovese.

The gem here is the Grilli overflowing with juicy Morello cherry, light leather and smoky oak that will hold its own against many of the big boy Super Tuscans. The best news is the non-super price at right around $35. The Testamatta is going to burn a hole in your pocket and should not be opened for at least another 5-7 years at the minimum. It's great, but it better be for the price.

Fujioka's and R. Field have the spread of the Graetz wines including Casamatta. The roso is pretty interesting and a good choice for summertime grilling. It tastes like a wine that has gone through carbonic maceration with flavors reminiscent of a good Beaujolais.

Bordeaux Bargains

2009-08-07T10:52:00.000-07:00

Fujioka's has received a shipment of fantastic Bordeaux from the heralded '05 vintage that you should check out. The wines are from the Milhade portfolio and include the bargain treasure Chateau Damase at around $14 and the beautifully sculpted second wine from Branaire Ducru for about $30. Don't miss them.

Terry Thiese German and Austrian Wines

2009-07-30T11:39:00.000-07:00

Yes, I have a love affair with Riesling and Gruner Veltlner. Some might call it a problem, and I'd agree with them. I'm tired of trying to explain the beauty of these wines without people pointing out they don't like wines with residual sugar (despite the fact that these same individuals are willing to gulp down Chardonnay with RS higher than in many of these wines...go figure).

Fujioka's has received their shipment of the '07's and they are pretty stunning including one of my all-time favorites, Schloss Gobelsburg Lamm. I recommend you try them.

New Wines

2009-07-16T22:54:00.001-07:00

I attended a tasting recently and was impressed by these wines. They should be hitting the shelves sometime this week.

Cambiata Albarino ‘08
This domestically produced Albarino captures the aromas from its Rias Baixas ancestors at their best. Honeysuckle, honeydew melon, light apple, and citrus aromas abound transitioning to the rich palate of light melon, citrus mineral on the finish. Apparently this wine is a hit over at Vino according to Chuck.

Melville Viognier Verrius ‘08
I have a love/hate relationship with Viognier, especially those from California. Getting the wine to be interesting requires a long hangtime on the vine, but this puts the final wine in jeopardy of becoming hot and alcoholic with a corresponding coarse texture. Melville’s ’08 reverses this trend showing a pleasing floral character on the nose with light tropical notes. The real impact is on the full-bodied flavors of ultra-ripe peach, pineapple, and melon that taper to a clean, bright finish. Quite a wine for summertime seafood grilling.

Graffigna Malbec Reserve ‘06
Graffigna’s Malbec is inexpensive, interesting and delicious red wine with oodles of structure and flavor. The dense black cherry and blackberry flavors are accented by hints of espresso that taper to a finish of light, supporting acidity and drying tannins. This is a red to buy by the case, my friends and one that should be at the top of your list when entertaining guests with a thick, juicy ribeye.

Anthill Farms Pinot Noir Tina Marie ‘07
Yeah, the name is cute, isn’t it? This cult wine delivers spicy strawberry, sweet black cherry, light supporting acidity, and threads of sappiness and earth. Certainly one of the best California Pinot Noirs I’ve had in a long time.

German and Austrian Wine Close-outs

2009-03-24T11:48:00.000-07:00

If you haven't been to Fujioka's lately, you might want to pay a visit to take advantage of some of the outrageous deals on German and Austrian white wines. Some of the standouts are the Hirsch Lamm Gruner Veltliner and all of the Donnhoff Riesling. Not familiar with the difference between German and Austrian wines? Leave me a comment and your email address and I'll send you a reply.

New Wines

2009-02-19T09:38:00.000-08:00

I want to apologize to those wanting to find me at the store, but my new schedule makes it a bit more difficult to find me. I work at Fujioka's every other week usually on Saturday. If you need to get in touch with me, please leave me a response at this blog and I'll get back to you asap.

Anyway, here's some info on new wines that I think you might be interested in:

Chateau Kirwan Margaux 2005
You can find this wine at the Honolulu R. Field and it's $80ish price tag is well worth the investment. Please recall that Margaux was one of the best areas in this vintage and that buying Chateaux Margaux requires taking out a second mortgage.

DeVenoge Blanc de Blancs 1996
There isn't too many bottles of this left, but BOY is it showing fantastic right now. Fans of richer, English styled Champagne such as Charles Heidsieck will flip over this baby. I'm going to get some tonight so run, don't walk for the remainder.

Quenard Chignin Bergeron Le Terrasses 2007
This is a fabulous white wine made from Bergeron (Roussanne) in the French alps. The cool climate tempers Roussanne's tendency toward heavy, thickness when grown it's more familiar Rhone setting. Apricots, apple, mineral and a suggestion of pine needles permeates the wine. Their regular bottling of Bergeron is also highly recommended. It's prettier with less obvious fruit.

Neyers Old Lakeville Road Syrah 2007
Cuttings from the Northern Rhone properties such as Cornas planted at this vineyard yield a wine unlike any I've ever tasted from America. This wine is a ringer for warm vintages of Clape and Allemand at a fraction of the price. Those who have purchased this wine last year know what I'm talking about. Let this one sit awhile as the tannins are FIRM.

Poggio San Polo Rosso Di Montalcino 2005
Brunello at Rosso pricing? That's what you get here in this unbelievable red wine. Yes, 2005 is the current vintage which probably contributes to it's very Brunello like aromas and flavors.

New York Trip

2008-07-30T15:19:00.000-07:00

Cheap Eats
Kati Roll
49 w. 39th St. between 5th and 6th
212-730-4280

Kwik Meal
Best lamb and best chicken/lamb & rice cart (order the falafel)
45th and 6th

Café Cello
48 w. 46th St. between 5th and 6th
212-764-8600
crispy skin roast pork (Cuban food)

53rd and 6th Halal Chicken and Rice
SE corner of 53rd and 6th

Margon
136 W. 46th St. (btwn. 6th and 7th)
212-354-5013
(Cuban)

Burger Joint
Le Parker Meridien Hotel
56th St. between 6th and 7th]
212-708-7414
(call ahead, place order, skip line, go to side of counter to pay)

Shake Shack
Madison Square Park, SE corner
Enter at Madison Ave. and 23rd St.
212-889-6600

Taj Delhi Chat
1013 6th Ave. btwn. 37th & 38th
212-840-4810
order #1 or #5

Food Sing 88 Corp
2 E. Broadway
212-219-8223

Ippudo
65 4th Ave. Between E. 10th St. and E. 9th St.

Wine Store

Astor Wines
De Vinne Press Building
399 Lafayette at E. 4th St.
212-674-7500

Chambers Street Wines
160 Chambers Street
212-227-1434

Moore Brothers Wine Company
33 E. 20th Street
212-375-1575

Vino
121 E 27th St.
212-725-6516

Crush
153 E 57th St.
212-980-9463

Restaurants

ChikaLicious
203 E. 10th St.
212-995-9511
Open Thursday to Sunday
3pm to 10:45pm