Written and drawn by Michelle Sung.

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From the designer behind Whimsy & Spice’s branding to a rising young chef with a love for private dining, Gobbl works to bring our readers an inside glimpse of the restaurant world from many an angle. Today’s Insider brings you the perspective of the executive director of the Gohan Society, Taeko Takigami. Though founded only a few years ago, the Gohan Society has quickly become a noteworthy force, holding master classes for prominent chefs as well as organizing high profile events like the Tofu Competition earlier this summer.

Gobbl: How and when did the Gohan Society begin?
Taeko: Our founder, Saori Kawano, has a business selling restaurant equipment. As a Japanese person doing business in the US, she wanted to do something for the US. She thought it would be best to do it in the restaurant industry because that’s what she was very familiar with. She founded Gohan, a non-profit organization, about 2.5 years ago. In the beginning, we really relied on her contacts for our events – chefs like Michael Romano and Jean-George. It’s funny – 25 years ago, Chef Jean-George just walked into her business store and became one of her clients. Like Jean-George, many of our chefs have long term business relations with our founder.

Gobbl: What inspired you to join the Gohan Society as its executive director?
Taeko: Before becoming the executive director of the Gohan Society, I was always in either publishing or public relations. In those capacities, I worked with both American and Japanese clients as a business coordinator. Later, I met with Saori who was thinking about this idea of a Japanese culinary society. Maybe it had something to do with age or my dreams to do a non-profit but I took the job. The contacts and networks I had made, through my career, I was finally able to use these contacts for something meaningful. I really thought I found a launching spot for my life. We are now very good friends and work very hard to achieve our goal.

Gobbl: What were some of your past events?
Taeko: The Tofu Cookoff is an example. Housefoods was having so much difficulty getting the chefs for the competition, and the Gohan was asked to help contact chefs. The competitors (Wylie Drufresne of WD-50, Erik Battes of Perry St., Edward Higgins of Insieme, and Akinobu Suzuki of Sakagura) all agreed immediately. Michael Romano on our board of directors took a role as a judge.

We also worked to introduce Kaga cuisine and we wanted to introduce the cuisine to people who have influential power so we planned a dinner at the Japanese embassy. We invited the guests like Jean-George, Eric Ripert, and Michael Romano, and George Sape, a lawyer who is known as a fine wine collector. He has 16,000 bottles in his collection. We wanted him to know about the sake collection. It was a very exclusive dinner.

Photos Courtesy of the Gohan Society. [Left] Guest book signed by Jean-George [Right] Eric Ripert being interviewed by the press.

Gobbl: What are your future projects?

Taeko: We really want to focus on implementing hygiene programs for raw fish. Raw fish is so popular now and many chefs handle them but 20 years ago, only Japanese chefs were handling raw fish. In Japan, there are very strict guidelines for handling raw fish so we want to do a Japanese instruction on hygienic handling of raw fish. It’s very important because if someone has food poisoning in the U.S., it kills the reputation of Japanese cuisine.

The Gohan Society is also planning to publish a book about Japanese cuisine. It’s very informative, describes many Japanese ingredients in detail, and has interviews with many chefs.

We’re also planning a program for high school students in early August. First week is at the Japan society; the second week at the Astor Center. Teaching kids isn’t necessary but I want it; maybe the kids will want to learn Japanese in college or go visit Japan when they’re older. Chef Kobayashi from Megu will be the main instructor. Chef Kobashi was asking about the level he should be teaching the students and wanted me to describe the level on a 1-10 scale. I told him to teach at 1, at a very basic level. It should be very fun – we will get to see how soba is made, do tea ceremonies, and much more.

Chef Kobayashi of Megu [Left] demonstrates how to property slice tofu during a class on tempura.

Students learn to make miso soup as Director Takigami [Left picture, on the right] looks on.

Gobbl: The Gohan Society really focuses on teaching master level classes on Japanese techniques to already prominent chefs. What, in your opinion, is unique about Japanese techniques?
Taeko: I once read an article on a very famous chef and he said that if French cooking is a master course at the university level, then Japanese cuisine is a Ph.D. You must have level of master course understanding in cooking to learn about Japanese Cooking. Japanese Cuisine is a really detail oriented cooking.

Gobbl: What kind of techniques have these master level classes focused on?
Taeko: Earlier in May, we had a sushi grand master, Toshio Suzuki from Sushi Zen, demonstrate how to prepare the live fish in the Japanese way. We used the live fluke and eel. Then we moved to the kitchen where al the chefs (18 of them) had hands on training. But this time, the chefs prepared sashimi with fish that was not just killed. We later compared the texture of the fish – just killed versus not. Everyone was so amazed that they could see a significant difference in the texture. They were so appreciative because no one gives classes on this level, this deepened level in the U.S. The chefs who participate are like executive chefs, Mark Lapico from Jean-George, Wylie Drufesne of WD 50, Marco Canola and Edward Higgins from Insieme, Chef Lon Symensma from Buddakan, and Fred Mero from the Four Seasons Restaurant. Besides Chef Suzuki, Tadashi Ono of Matsuri and two other Japanese chefs were there. They were all saying that they weren’t sure how much they could teach in such a short time but because of the level of the chefs participating, everyone could catch on quickly even from just hints and clues. It was totally different. We are planning on another master class on Japanese vinegars or rice; we’re still discussing with the James Beard foundation.

Gobbl: To what extent are the chefs you regularly work with already familiar with Japanese cuisine?
Taeko: Many chefs involved with the Gohan Society have personal relationships with Japanese cuisine, and they are much more knowledgeable about it than anyone could ever expect. For example, David Bouley has been working closely with Yoshiki Tsuji, the president of the Tsuji Culinary Institute – a very prestigious culinary school in Japan. Michael Roman has a Union Square branch in Japan; it’s very popular in Japan. Marcus is opening in Tokyo (Aquavit), and Jean George has Matsugen. Chefs oftentimes meet Japanese business contacts through our events. It is also our hope to provide the meeting opportunity to chefs and business contacts.

Gobbl: Why do you think the Gohan Society has been able to achieve this success?
Taeko: We are really sticking to our mission and there was this need. So many chefs wanted to learn about these new techniques. It’s good for the known Japanese chefs and for chefs working in the United States. And also so many Japanese want to share the goal with us, of introducing the Japanese culture to the US.

Photos Courtesy of the Gohan Society. Sake Tasting Event at Sakagura.

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This fall we are looking for additions to the editorial staff of The Gobbl Feed. The Gobbl Feed will continue to feature daily entries on the New York restaurant scene, offering readers fresh, insightful information about the most interesting eateries in the city.

Go to www.gobbl.com/internship for more information!!

Good bye & take care,
Pierce & Cindi

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Celebrity chefs these days seem to do everything but cook, including updating their blogs regularly. The Feed brings you some of the most entertaining of celebrity chef blogs.

Eric Ripert shows you how to cook butterflied shrimp and rapsberry clafouti (among mannny other things) in a toaster oven and an awesome French accent. [Avec Eric]

Tom Colicchio, the bald headed chef on Top Chef, teaches you how to cook good food and shares deep philosophical thoughts … [Eat Drink or Die]

After a 1 star review of his new soba restaurant, Matsugen, Jean George Vongerichten (of Spice Market & Perry Street) calls Adam Platt mistaken. Not quite the Jeffrey Chodorow full page ad in the Times (after Bruni’s 0 star review) but still … [Jean George Vongerichten]

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Eating out every day isn’t always an option, especially with restaurant bills piled up in a corner. So for these nights-off when picture taking duties and heart stopping bills don’t dance in your head, take some inspiration from Gobbl’s cookbook profiles. Each week, we’ll take inspiration from a great restaurant and come up a tasty three course meal. This week’s restaurant? The Frank Bruni acclaimed Scarpetta.

All recipes today are excerpted from the popular cookbook, “The Healthy College Cookbook”. A revised version of the cookbook, with 100 new recipes, will be available in February of 2009. Look out for free copies from Gobbl!

Appetizer

At Scott Conan’s new venture, you might opt to order the Tuna Susci (with marinated vegetables and preserved truffles) to start. The Gobbl Alternative? Tuna with tomato, onion, and parsley salsa (makes 2 servings).

Ingredients & Instructions:
1 large tomatoes, peeled, seeded, and finely chopped
1/4 small red onion, finely chopped
1/4 garlic clove, minced
1/2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/4 tablespoon red wine vinegar
1 tuna steak

1. Combine all of the ingredients except the tuna in a small bowl and mix well. Chill.

2. Preheat the broiler. Place the tuna on a baking sheet or broiler pan. Broil to desired doneness, 5 to 8 minutes per side. Serve with a scoop of the chilled salsa.

Entree

The Scarpetta Spaghetti is an Adam Platt favorite made with fresh basil and a delicate tomato sauce. In its place, we suggest a quick but delicious spaghetti dish (4 servings).

Ingredients & Instructions:
1 teaspoon extra-virgin olive oil
2 garlic cloves, minced
1 (20-ounce) can tomato sauce
1 (6-ounce) can tomato paste
¼ teaspoon salt
¼ teaspoon freshly ground
black pepper
1 teaspoon dried basil
1 teaspoon dried oregano

1. Heat the oil in a saucepan over medium heat. Add the garlic and sauté for about 1 minute, until the garlic is lightly browned.
2. Add the tomato sauce and paste, salt, pepper, basil, and oregano, and mix well. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Serve immediately over hot pasta, or cool and ladle into containers for refrigeration or freezing.

Dessert

For dessert, Scarpetta offers a Coconut Panna Cotta with guava soup and caramelized pineapples. We suggest a coconut rice pudding for its simplicity and tastiness (makes 3 servings).

Ingredients & Instructions:
1/2 cup jasmine rice
1/2 cup light coconut milk
1/4 cup golden raisins
4 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

1. Cook the rice in a pot on a stovetop according to the package directions, aiming for a slightly firm-textured rice.
2. When the rice has finished cooking, add the coconut milk, raisins, sugar, cinnamon, and nutmeg. Stir over low heat until all the ingredients are well incorporated and the mixture begins to thicken. Add more coconut milk if necessary to obtain the desired consistency.

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At Gobbl we know that New Yorkers are dead serious about their pizzas, whether it be the plain and unpretentious slice that the city has become famous for (boasting flour infused with the city’s tap water and a very simple mozzarella) or the more straight-forward and flavorful Neapolitan pie, prepared with olive oil, fresh San Marzano tomatoes and dollops of Mozzarella di Bufala.  Even New Haven-style hybrids like Frank Pepe’s have made their way down from the north and Sicilian deep dish pizzas have alos solidified their followings in a city that can’t ever get enough pizza.

With this in mind, Gobbl set out to concoct a secret formula to rank the top twenty pizzerias in New York City.  As always, we’d like to get your feedback.  Let us know if we left your favorite pizza joint off the list, and of course let’s see some debate.  Pizzeria rank after the jump!

20.  Totonno’s, 1544 Second Ave. (Between 80th and 81st Sts.)
19.  Naples 45, 200 Park Ave. (At 45th St.)
18.  Una Pizza Napoletana, 349 12th St. (Between 1st and 2nd Aves.)
17.  Angelo’s, 1697 Broadway
16.  Grimaldi’s, 19 Old Fulton St., Brooklyn
15.  Patsy’s, 2287 1st Ave (Between 117th and 118th Sts.)
14.  Franny’s, 295 Flatbush Ave., Brooklyn
13.  Nick’s, 10826 Ascan Ave., Flushing
12.  Adrienne’s Pizza Bar, 54 Stone St.
11.  Denino’s Pizzeria Tavern, 524 Port Richmond Ave, Staten Island
10.  John’s of Bleecker Street, 278 Bleecker St.
9.  Isabella’s Oven, 365 Grand St.
8.  Lombardi’s, 32 Spring St.
7.  Dean’s, 215 W. 85th St. (Between Broadway and Amsterdam Ave.)
6.  Di Fara, 1424 Avenue J, Brooklyn
5.  Vinny Vincenz, 231 1st Ave.
4.  No. 28 Pizzeria, 28 Carmine St.
3.  Luzzo’s, 211 1st Ave.
2.  Libretto’s, 546 3rd Ave.
1.  Lucali, 575 Henry Street, Brooklyn

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The Brooklyn based duo of Jenna and Mark deliver sugar and spice and everything nice. Made by the finest, all natural ingredients available, their much lauded confections highlight the perfect marriage of spices and sweets. Jenna, an award winning graphic designer in charge of the company’s branding and packaging, took time from her busy schedule and her much too adorable girls to chat with Gobbl about Whimsy & Spice’s beginnings, rise, and beloved marshmallows.

Gobbl: Your adorable blog, Sweet Fine Day, partly chronicles the ups and downs of starting up a business. Can you elaborate on this process?
Jenna: We decided to start Whimsy & Spice shortly after Mark left the restaurant world 6 months ago. He had been working as a cook and Pastry Chef in NYC for over 12 years. We decided to pursue it head on after having talked abstractly about our own business for many years. I never thought that we would start our own business so soon while our kids were so young, but sometimes there are signs in your life that you can’t ignore and all signs were indicating that this was the right time. It was not without risks since we now both work independently and we would no longer have at least one steady paycheck, but this also fuels the drive to succeed in business – because you have to- meaning that this is not a side-venture for us. We came up with the name rather randomly, but it wasn’t a name that clicked immediately, particularly since we had tossed around names that were a little more urban and grittier. The name grew on us though and it actually helped form and strengthen the conceptual core of the products – infusing spices and herbs in sweets - so the process came about a little differently. Our name actually informed the direction of the products and not the other way around.

Gobbl: What do you think has propelled your business forward the most (so far)?
Jenna: The business came together at a rapid pace, but there were several factors that really helped push it forward. Since Mark had been in the restaurant industry for years, all that experience just clicked into place. Baking in large, commercial volumes is not like baking a batch of cookies at home. There is a certain efficiency that comes with experience so he knew exactly what to do when it came time to plan and bake our first large batch.

On the packaging and marketing side, it helps that I work as a designer and art director for a living. It’s immensely satisfying to be able to have an idea of the visual branding that you can execute yourself, without having to rely on a third party. It’s saved us a lot of time and money. This is where our respective skill sets combine perfectly because baking is only 1 part of running a company.

The venue that launched our business was the Brooklyn Flea, which we had only 2 weeks to prepare for when we were given the green light to join on opening day. Eric Demby, one of the organizers, was a huge early supporter of ours and we will always be grateful to him for helping promote us whenever the opportunity arose. Because the opening day of the Flea garnered so much interest and press, we were able to ride on the coat tails of that. It also gave us a lot of exposure to future press opportunities, like Daily Candy, that we may not have been able to get ourselves, or at least not that quickly and without much effort on our part.

Gobbl: Aside from the Etsy online store and the Brooklyn Flea, where else are your products sold? Are there plans for a bakery or confection store in the near future? Are there any other big projects looming in the future (say a cookbook)?
Jenna: We sell at a few stores in Brooklyn right now (Blue Apron and Provisions) with more stores to come in the Fall, but most of our business remains with online orders. To be honest, I was never really interested in opening a bakery or café, but I now realize that it will have to be in our business plan if we want to take the business to the next level. Relying on rented commercial kitchen space to do our baking is not a cost-effective option for the long term.

We would love to do a cookbook! We’ve always talked about it for many years and it’s one of the reasons why we started the blog – to collect recipes and write them down for prosperity. I do see Whimsy & Spice as a brand that can expand to include other products. Right now I have a vague vision of designing kitchen accessories in the future.

Gobbl: Right now the sweets you offer are mainly variations on biscotti, homemade marshmallows, shortbread cookies, and brownies. Why have you and Mark chosen these as the original Whimsy & Spice confections? Do you plan to expand your selection?
Jenna: We started out with marshmallows only, believe it or not, but gradually added biscotti and the cookies when it became clear that it was too limiting. The brownie came last because I felt like we needed to add a richer, denser product option to the mix since the cookies are more like tea cookies since they are rather delicate. We have added 3or 4 new products since we launched in April and will be looking to add more every season. If we end up opening our own shop, we want to include ice cream, which has been our original business idea. Mark makes excellent ice cream in really interesting flavors.

Gobbl: Your marshmallows took some time to perfect. How many varieties are there now? Is the process for creating any one confection as lengthy this one?
Jenna: We made so many varieties at first and tried really wacky flavors like pomegranate and chai. In the end, we ended up settling on 2 classics: chocolate and caramel, though our caramel is a bit unique in that it is not swirled or dipped in caramel. It’s instead infused with caramel syrup so it’s a more subtle taste, like the hardened, burnt sugar topping on a crème brulee. But we have made custom flavors like cardamom and lemograss for events that have turned out terrific and that we may want to offer one day. It definitely takes a lot of time and experimentation to perfect recipes. One of your most important goals as a bakery is to provide consistent product, but it’s not always easy. Sometimes humidity and the weather can affect cookie dough and baking time. Using different ovens affect baking time as well. You’re always adjusting.

Gobbl: How does Mark generally come up with the spice and sweet pairings? Does he do several trial runs with different ingredients and combinations?
Jenna: Mark’s always loved to cook with spices and herbs and interesting combinations in all the places where he’s worked so he may recall a pairing that he’s used before that may translate well into a cookie. Often times it’s just a matter of experimentation and playing around with proportions.

Gobbl: Does Whimsy&Spice cater special events frequently? Can you give us a few examples of the confections you came up with for those events?
Jenna: We have started to do catering, wedding favors (even a wedding cake!) and birthday cakes this summer and we would love to do more. Mark’s very comfortable with catering since that is where his experience partly lies - he has regularly made, for example, 72 pumpkin pies or 1500 bar cookies for one event).

Gobbl: There is a big emphasis on aesthetics and packaging that you bring from your background. Where has the inspiration for packing come from?
Jenna: I tend to like mimimalist, contemporary packaging, so I knew the general look that I wanted. My aesthetics often skew towards clean design so that drove the look of the website. There was a temptation, at one point, to design something a little more ornate and fussy, but in the end, I thought that the clean, minimalist look counter-balanced the name, (which is a bit, I guess, whimsical!). I totally have fun putting together custom gift boxes –selecting the box, the paper and the ribbon. It’s completely satisfying when I get nice emails from customers who really appreciate receiving a lovely box of sweets in the mail.

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Here at Gobbl we know that eating out can be a serious matter for your wallet.  New York is an expensive place to eat, not to mention the staggering effect that markups on wine and liquors at most restaurants can have on your pocketbook.  Therefore, we’ve concocted for you a Take Five of the best Bring Your Own Booze (BYOB) establishments that Manhattan has to offer. So, grab a bottle of your favorite go-to drink from home and head out to one of these spots for a good meal and a great time.

Cube 63 Photo Courtesy of New York Mazagine

Cube 63

When they say that a restaurant is minimalist, they are not just referring to the decor.  Be prepared to sit practically on top of the table next to you at this sliver of a restaurant that has only six tables, but the sushi is definitely worth it!  Order any permutation of rolls at this restaurant that specializes in the delicate creation of raw fish and sushi dishes.  While the flagship Cube 63 in the Lower East Side remains BYOB, a Cobble Hill location serves Brooklyn sushi fiends some sake and wine.

Cube 63, 63 Clinton Street (Between Rivington & Stanton Sts.)

Chez Brigitte

This walk-in closet sized space holds only eleven stools, often occupied by endearing regulars and local residents who come in to this quirky West Village establishment for their nightly take-out of affordable French cuisine.  Opened in 1958, Chez Briggite is an iconoclast in the  BYOB scene.  While the dishes here have increasingly lost their French flair, especially as the clientele become more and more Eastern European, the French names remain nonetheless, as this place continues to serve up its own interpretations of Boeuf Bourguignon, Poulet Roti, Ragout de Veau, and Cotes de Veau.

Chez Brigitte, 77 Greenwich Ave. (at 7th Street)

Tartine Photo Courtesy of New York Magazine

Tartine

There’s always a wait at Tartine, another popular and miniature West Village French hole in the wall.  But don’t fret, enjoy your time outside in an informal line (which frequent diners say often resembles a block party, especially when bottles of wine and beer are opened a tad prematurely).  Once you and your liquor of choice do find a table, you’ll be treated to inexpensive French fare and of course the tartes du jour that make this place famous.

Tartine, 253 West 11th St. (At 4th St.)

Ivo & Lulu

This Soho BYOB is a successful offshoot of the Upper Westside’s itty-bitty French-Caribbean cafe, A.  Sharing A’s commitment to organic produce and rare game, Ivo & Lulu offers a delicious and bargain-priced menu, coupled with a soothing dinner party atmosphere.  One should never miss out on Ivo & Lulu’s exquisite pheasant terrine swathed in a Brie and herb crust or the jerk duck leg confit which pairs beautifully with a red wine from home.  The best part about this French fusion BYOB is that corkage is free.

Ivo & Lulu, 558 Broome St. (Near Varick St.)

Photo Courtesy of Peking Duck House

Peking Duck House

An elegant, uncompromising, and large (for BYOB standards) locale in the heart of Chinatown, the recently renovated Peking Duck House doesn’t disappoint its patrons, which frequently include lunching downtown attorneys, court officers, and the occasional tourist .  While the decor is elegant and inviting, the duck specials are presented with careful attention to presentation.  The cuisine here includes dishes from myriad regions, but this restaurant’s delicacy is of course the crisply brown Peking duck.  Enjoy quaffing a nice pale ale, as you carve into the thin slivers of tender duck, rolled up into pancakes with scallions, cucumbers and hoisin sauce.  Not a big duck fan? Well, you’re in luck, as the Peking Duck House also serves Peking-style shark’s fin, sea cucumber and other adventurous delights.  Gobbl recommends the Peking duck dinner for two or more diners for an affordable sampling of several different duck preparations.

Peking Duck House, 28 Mott St. (Near Mosco St.)

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The end of summer is rapidly approaching but there are still some adventures to be had! Gobbl suggests buying a one day metro card and traveling the boroughs for some of the best that the so-called “Empire State” has to offer.

Breakfast - Egg

The lines may be long, but the wait is worth it, say fans of the Williamsburg staple Egg. It’s easy to forget an hour long wait for a table once you take a bite of their amazing french toast. Wash that down with a glass of fresh-squeezed orange juice, and make sure you try the biscuits and gravy, a dish that’s often difficult to find in New York. A breakfast at Egg is the perfect way to wake up on a sleepy Saturday morning, and prepare for a day of gastro-traveling.

Egg 135 N. 5th Street, Brooklyn

Lunch - De Mole

The search for good Mexican in New York is an arduous and neverending one. But if you’re willing to travel to a relatively deserted area of Woodside, Queens, De Mole will be more than satisfying. The food here is authentic, but the service and ambience is much better than most others (even the restaurants in Mexico!). The moderately-priced burritos, enchiladas, and tamales are delicious. Best of all: you don’t need a passport and plane to get here quickly, just a Metrocard and the 7 train. Take note that this restaurant doesn’t have a full liquor license–make sure to bring a bottle of tequila so your server can make you a margarita.

De Mole 4502 48th Avenue, Queens

Dinner - Dominick’s

The ride on the B train will probably be long to Dominick’s. If you haven’t made reservations, you might have to wait for a table. When your waiter rattles off all the menu items at the start of dinner (don’t look for a tangible menu), it’s likely you’ll forget something or everything he says. When you ask for a check and are simply told a dollar amount to pay, you may be a little surprised. But when you take one bite of your meal, you’ll be glad you journeyed up to Arthur Avenue. This Italian food is out of this world, and pales in comparison to most of what you’d find on Mulberry Street.

Dominick’s 2335 Arthur Avenue, Bronx

Dessert - Mother Mousse Bakery

Poor, oft-forgotten Staten Island. Why even go there? ask many New Yorkers. Here at Gobbl we’ve found a reason to visit the borough not just once, but twice: Mother Mousse Bakery. The bakery, filled with wonderful treats, cakes and mousses, closes at 7 a.m. most days. So go out early, pick up your desserts, and then go to breakfast. At the end of the day, when you’re ready for dessert, hop on the Staten Island Ferry and enjoy your desserts there as you float along. Be sure to try the signature mousse and ‘blackout’ cake.

Mother Mouse Bakery 2175 Hylan Blvd., Staten Island, 3767D Victory Blvd., Staten Island

Drinks - Loreley Restaurant and Biergarten

Celebrate the end of summer by visiting one of New York’s many calm and relaxed beer gardens, like Loreley on the Lower East Side. An oasis among all the hipster craziness of Rivington Street, the bar serves up beers that would satisfy even the pickiest beer lover. And if for some reason you’re still hungry, the food here is just as good as the beer selection.

Loreley Restaurant and Biergarten 7 Rivington Street

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As the dog days of summer fade away, making way for the changing leaves of autumn, New York’s culinary world also undergoes a number of changes, including the opening of new restaurants, the revamping of menus, and the shifting of culinary staffs.  Gobbl is proud to highlight for you a few of the new restaurants that are slated to open later this year in New York City.

Pranna

The new pan-Asian restaurant Pranna, with innovative chef Chai Trivedi (previously of Long Island’s Sitar) at the helm,  promises to bring a “breath of life” to Madison Square Park in late August by serving up Indian-Asian fusion, the likes of minced shrimp and herb skewers.

Anticipated Opening: September 2008
Chef: Chai Trivedi
Cuisine: Asian
Designer Wid Chapman

Pranna, 79 Madison Avenue

Braeburn

Anticipated Opening: September 2008
Chef: Brian Bistrong
Cuisine: New American
Designer: Diane Paparo Associates

Brian Bistrong (previously of The Harrison and Bouley goes chef-owner in this new West Village venture with partner John Paul O’Neil.  The menu will focus entirely on seasonal ingredients, will offer vegetables from Bistrong’s home garden, and the food will be low-key American, infused with French cooking techniques.

Braeburn, 117 Perry Street

SHO Shaun Hergatt

Chef Shaun Hergatt brings SHO to the Financial District this October.  Perhaps Hergatt’s noted sashimi expertise as well as the lively Australian-inspired fare expected to be served up at this Broad Street joint will enliven the Financial District’s typically torpid dining scene.

Anticipated Opening: October 2008
Chef: Shaun Hergatt
Cuisine: French/Asian
Designer: Denniston International

SHO Shaun Hergatt, 40 Broad Street

City Winery

The City Winery, slated to open in late fall will blend a wine bar and event space with a fully functional winery in NYC, claiming to be the first of its kind in a major urban area. The City Winery is sure to set the standard for a place of its kind as the trend of new urban wineries continues to grow.

Anticipated Opening: November 2008
Cuisine: Wine and Cheese Bar/Urban Winery
Designer: To be announced

City Winery, 143 Varick Street

Kefi

Attempting to revamp itself after having trouble settling in on the Upper Westside, Kefi will be moving the short distance to new digs on Columbus Avenue.  Perhaps a change of scenery will spice up the flavor and fare at this nouveau Greek establishment formerly known as Onera.  Be sure to explore their exclusively Greek wine list.

Anticipated Opening: September 2008 (New Location)
Chef: Michael Psilakis
Cuisine: Modern Greek
Designer: Matthew Sudock

Kefi, 505 Columbus Ave

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