every bite has a story
The history of the geisha is long and complex.. suffice to say, these beautiful entertainers have been an integral part of Japanese culture for centuries. For a light hearted perspective, we recommend the old classic: My Geisha starring Shirley MacLaine. Pairs perfectly with sushi, sake and some cold Japanese beers.
The Apartment (1960)
Winner of 5 Oscars including Best Picture and Best Director – Billy Wilder
Cheers to 2014!
Photograph by Bobby Friedel
By any measure, 10 years is a long time. In New York City, it’s an eternity. Our skyline is constantly changing, chain stores keep popping up everywhere, and new neighborhoods are sprouting up… all amidst what feels like a never ending battle. Not sure what we’re always fighting for, but we’re fighting. When a restaurant makes it to its 10th birthday, it’s the food equivalent of marking the Bicentennial. And worth a celebration.
Photograph by Bobby Friedel
Public is a Michellin star rated and James Beard Foundation awarded restaurant located in Nolita. Owned, operated and designed by the AvroKO group, they pioneered the style of turning cold industrial spaces into warm, sexy, inviting restaurants. The menu is unique, drawing inspiration from New Zealand and Australia, complete with kangaroo. This makes for fun date conversations when deciding what to try or if you just want to test your date’s adventurous spirit.
Photograph by Bobby Friedel
The recent 10th anniversary party was a thank you soiree for their loyal friends, and another introduction to some eclectic eats. They had a nice selection of little bites all beautifully presented. Mini bowls of smoked laksa (spicy noodle soup) with pumpkin and ramen was a highlight, along with mini panna cotta and little sliders with cranberry chutney.
Photograph by Bobby Friedel
On the other side of the room they laid out some press clippings and wedding reception invites, thank you notes collected over the years. Much like laying out old wartime memorabilia, it was a reflection of how far they’ve come and how much they’ve endured. I looked around and it wasn’t the usual vacant gaze of the entitled beautiful folk, there was a feel of true support. I don’t know what the crowd looked like after I ventured back into the cold, but for now I think Public is in the safe hands of its creators and loyal friends who will hopefully see it through to the next centennial.
Considering how much bubbly (and specifically Krug) I’ve guzzled down in the last few years, months, weeks, days… I should know a little bit more about the special suds, but alas my expertise in the subject is somewhat limited to just consumption. Which isn’t a bad thing because the only thing you really need to know about Krug is that it is delicious, refined, very expensive…. and perfectly paired with another refined expensive goodie such as caviar – which is best served naked*.
Generally regarded as a connoisseur’s champagne, Krug House is known for its hand crafted blended Cuvées. Krug is best loved not at 3am where it arrives with fireworks shooting from the top, but rather in a more relaxed setting where you’re able to savor the moment and enjoy a nice conversation. At a recent Krug and caviar tasting at duncan quinn, we were treated to unlimited bubbles (always great) and an introduction to the fabulous Pointy Snout Caviar. The caviar was of course served on a bed of crushed ice, in long camel-bone spoons. Clean, fresh and almost buttery, it was difficult to determine if it was the Krug that brought out the best in the caviar, or vice versa. Either way it was a fabulous match. No need for unnecessary fluff such as mixers for the champagne or blinis for the caviar…
In a world where cheap, soul-less anything is readily available at the click of your fingertips, it’s nice to be able to sit back and appreciate some hand crafted, artisanal treats.
*naked caviar.. but feel free to reinterpret.