Latest news with #ElevenMadisonPark
Time Out
5 days ago
- Entertainment
- Time Out
You can catch a free outdoor film festival on one of New York's best beaches
There are outdoor screenings in NYC parks, on waterfronts, and even in cemeteries. But Long Island's Long Beach may beat them all with an alfresco screening set right on the beach, under the stars, with the sound of waves as a soundtrack. The annual "Shorts on the Beach" series returns to the Allegria Hotel beachfront as part of the Long Beach International Film Festival. Tickets are free—you can reserve tickets here —and the screening will begin shortly after sunset, around 8:45pm on Saturday, July 26. It's a rare chance to watch award-winning films in a completely relaxed setting, where flip-flops and beach blankets are encouraged. 'Bring a blanket, a beach chair, and your crew—this is cinema like you've never experienced it before. From award-winning shorts to hidden indie gems, you'll laugh, cry, and fall in love with film all over again,' the festival wrote in an Instagram post. No word yet on what shorts will be part of the program or who the filmmakers are, so perhaps pack that blanket but leave your expectations behind. View this post on Instagram A post shared by Long Beach Intl. Film Festival (@lbiffny) Originally founded in 2012, the 2025 Long Beach International Film Festival runs through July 26. In addition to Shorts on the Beach, the festival will also host another shorts-inspired event, " Chefs & Shorts: A Unique Pairing of Gastronomy, Wine and Short Films." Held at the Allegria Hotel at 6pm on Thursday, July 24, the evening will see five chefs paired with five acclaimed short films, each tasked with creating a dish inspired by a flick, complete with a complementary wine pairing to take the experience to the next level. Participating chefs include Matt Hisiger, Kerry Heffernan (formerly of Eleven Madison Park), Michael Howell (founder and Executive Director of Devour), Daniel Drexler, and Alex Grunert. For a full line-up of features playing at the Long Beach International Film Festival, click here. Of course, Long Beach is hardly the only place you can see movies this summer. Domino Park in Brooklyn is hosting a Tuesday screening series, set against the dramatic backdrop of the Williamsburg Bridge and the Manhattan skyline, while Bryant Park continues its beloved summer film series every Monday through August 11.
New York Times
6 days ago
- Entertainment
- New York Times
Meatless Monday Through Meatless Sunday
I love hosting and I love my mom. But last month, when she was in town from California, I struggled to find us a place to eat. (Me!) While all she wants to do is visit the places I've written about since she was last in town, most serve steaks, snouts or sushi — and my mom is vegetarian. (She'll be the first to tell you, I'm to blame: I went vegan for several months in high school after watching Food, Inc.) Of course, this isn't a problem for her: She's perfectly happy to make a meal of vegetarian appetizers and side salads. But I know we can do better. The solution? By writing this week's newsletter about some noteworthy vegetarian restaurants — from the informal to the downright fancy — her next trip plans itself. Fun fact: You can walk into Eleven Madison Park without a reservation. You won't be seated in the main dining room — congratulations, you just saved, at minimum, $365 — but on a weeknight, odds are good that you'll be directed to Clemente Bar, the vegan cocktail bar upstairs, which opened last year. (Yes, E.M.P. is still focused on plant-based cooking — the infamous 'secret meat room' has even been phased out.) What makes a bar vegan? The foam on your drink might be made of lentils instead of egg whites, and fried mushrooms are treated with fine-dining fanfare, like downstairs. (If you've ever wanted $42 maitake served in a glass hen, here's your chance.) There are hits (the green curry martini is as good as they say and so are the avocado inari pockets) and even more misses (the tofu hot dog is indefensible). But the best dishes make you think twice about whether you're really eating plants. Of course, the very best dishes don't make you think at all. The chocolate mousse is proof: We wiped the last of the vanilla 'cream' from the cup with our fingers. 11 Madison Avenue (East 24th Street), Flatiron district Want all of The Times? Subscribe.
New York Times
6 days ago
- General
- New York Times
Sharpening Your Knives Incorrectly Can Damage Their Blades. Here's How to Do It Right.
Before you sharpen your knife, it's important to know its material, its unique shape, and the angle in which to sharpen it. The material determines how often you have to sharpen a knife, the difficulty of the task, and what type of sharpener you should use. Chelsea Miller, a knife forger whose knives have been used in the dining rooms of Michelin-starred restaurants like Eleven Madison Park, explained, 'Carbon steel or high-carbon steel knives are generally easier to sharpen at home, whereas stainless steel knives — the most common manufactured type — are more difficult to sharpen freehand.' (Freehand sharpening is when you sharpen a blade without a guided system and instead use something like a whetstone or a manual, handheld sharpener. These methods usually don't offer the ability to adjust the angle.) Knowing the type of steel a blade is made from helps determine how frequently it needs to be sharpened. Michael Hession/NYT Wirecutter High-carbon steel knives contain a higher carbon content than stainless steel, which generally makes them harder, stronger, and easier to achieve a keener edge than stainless steel knives. High-carbon steel knives are also easier to sharpen than stainless steel ones; it takes less effort to remove metal during sharpening due to its iron-carbide-rich composition. But they may require more routine maintenance since they're also less wear-resistant and can develop patina over time. And then there's high-carbon stainless steel, which we recommend in our guide to the best knife sets. It combines the best aspects of high-carbon steel and stainless steel in one, so it's strong, able to hold an edge well, and less prone to rusting, but it's typically pricier. You can expect to have to sharpen it less frequently than a high-carbon steel blade. Once you know the blade's material and how often you need to sharpen it, you can move on to determining the blade's shape and angle, so you can ensure the knife maintains its unique qualities to perform its intended job after it's sharpened. Navigating sharpening instructions is easier when you know the anatomy of a knife. NYT Wirecutter There are two key blade factors to consider before you start sharpening: its grind (the cross-sectional shape) and edge (the shape of the cutting surface, or the bevel). The most common kitchen blade grind is flat ground; that means the blade, generally speaking, tapers from the spine to the edge, and the cross-section forms a V- or a wedge-like shape, much like our budget-pick chef's knife, the Victorinox Swiss Classic Chef's Knife. (For a true full-flat grind knife, opt for a Japanese gyuto knife, like our runner-up chef's knife, the Tojiro F-808, which has a much thinner V-shaped blade than that of Western-style chef's knives.) Another popular grind is hollow ground, a blade with a concave edge that, depending on the knife, can start on the edge and slope all the way up to the spine. This isn't as popular among kitchen knives, but is common among pocket knives, like our top pick, the CRKT Drifter. The most common cutting edges among kitchen knives are typically V-edge (symmetrical edge bevels that form a 'V' shape) and compound beveled edge (a V-edge featuring multiple-edge bevels, like double bevels, which enhance cutting performance), such as the Tojiro F-808. Western knives usually have double bevels, meaning both sides of the blade angle towards the center. While many Japanese knives typically feature a single bevel, where one side of the blade is angled and the other remains flat, double-bevel variations are available as well, like the F-808. Sharpening a knife — especially one designed for a specific task — at the wrong angle can severely alter its performance. 'Say you're using a boning knife whose angle was manufactured for that task, and you start sharpening it to another angle — like one more geared towards cutting vegetables rather than deboning a fish — you can completely change the angle and its performance,' Miller said. You can generally find the appropriate angle to sharpen a knife via the manufacturer, either on their website or in a booklet provided at the time of purchase. However, if the information is unavailable, Miller recommends following general guidelines based on the shape of your knife. Most standard types of knives — like a chef's knife or paring knife — share similar angles regardless of the manufacturer. Miller also recommended examining an edge by carefully holding a knife straight out in front of you, perpendicular to your eyes, and getting a good look straight down the knife's edge. She said you should analyze from tip to heel and from heel to tip to get a better idea of the adequate sharpening angle. Carefully look down the knife's edge to analyze the blade's angle. Repeat the process from tip to heel and heel to tip. (Squinting one eye can help make it easier to see.) Maki Yazawa/NYT Wirecutter
The Hindu
14-07-2025
- The Hindu
Latango in Delhi blends rustic European flavours with whimsy
'After Japonico, our contemporary Japanese bar in Gurgaon, I knew I wanted to create a European space next — one that is layered with stories and experiences,' says Sahil Sambhi, founder of Delhi's newest culinary hotspot, Latango. The 165-cover space, spread across two floors and a large alfresco area bears the signature flamboyance of Sahil's restaurants — a sculptural bar, double height ceiling, Instagrammable washrooms and arguably India's only two-storey show kitchen. And, like his other restaurants, the focus equally extends to the food and beverage programme. A European diner with a Japanese accent (as the team likes to call it), Latango brings home two European chefs. Chef Roberto Blondi, who hails from Parma in Italy and has worked in kitchens like Eleven Madison Park, is the current head chef at Japonico. Chef Joe Stanchi, who trained at Naples' legendary Starita a Materdei, is known to be among the finest pizzaiolos in the world. The bar programme is headed by Vikram Achanta and his team at Tulleeho. 'At Latango, our recipes are drawn directly from my mother's recipe books, passed down through generations. Every dish reflects the tradition, warmth, and rustic technique that defines true Italian home cooking — no shortcuts, just honest, hand-crafted pasta,' explains Joe. We are served a house bread and butter combo upon settling on a table at the cusp of the indoor and outdoor spaces. Pristine table covers, etched porcelain plates, and delicate crystal glassware lend an unmissable European vibe even as lush plants and soft waterfalls let in cool breeze. The bread, soft and warm, is comforting; the butter is unusually — and pleasantly — tart. We later learn that it is made by whisking a house-made onion and white wine compote with salted butter and served topped with Italian lemon zest and fresh roe. Next, we sample salads. While I am excited to try the spinach and parmesan, a safe choice, I am unsure about the octopus. It however surprises me. There is no smell or chewyness, two things I have always experienced with octopus. The octopus, Joe tells us, is sourced from Japan and the salad is put together to suit the city's palate — cooked with lemon and herbs, trimmed and arranged in a roulade and sliced just before dressing. The result is a beautifully delicate flavour and comfortable texture. The sliced tenderloin is great quality but feels drier than I like my salads to be. Besides the melange of Japanese and European, the menu also presents a good mix of novel flavours and comfort staples. So, on one hand we see octopus, tenderloin and scallops, on the other are grilled brie, patatas bravas and gambas al ajillo. The idea, says Joe, is to offer something for everyone. 'We work with trusted international vendors and source our seafood from Japan, Australia, Canada, and Denmark,' he says. After tasting mostly Japanese inspired small plates — scallop sashimi with smoked ponzu that is balanced and delicious, Chilean seabass yakitori with ryotei miso that stands out for the quality of fish, and prawn takosu that is crispy, umami and very hearty — we move on to the mains. Given how rare it is to find lobster in landlocked Delhi, we zero in on the homestyle lobster linguine, which is perfectly al-dente, with enough sauce to be mopped with bread. I also order the king mushroom, but it has too much dill which takes away all the flavours from the mushroom. The bar programme shines not just in its offerings but also in the design. Titled 'Letters From Two Worlds' and conceived as a series of letters between artists of the West and East, it depicts them on picture postcards bound in the form of a book. 'For me, designing cocktails has always been about breaking them down into their core flavour components — alcohol, bitterness, sweetness, acidity — and then finding ways to elevate each one without disturbing the natural balance,' says Abhishek Banerjee from Tulleeho. We taste the Cubist Negroni, a letter from Piccasso to Amrita Shergill. A take on the classic with a twist (a compari pop), it is nice and smooth and the taste keeps changing as the pop melts. The Nudist Picante — a letter from Donald Judd to Raza Abidi — is a refreshing change from the overtly spiced picantes that have become the norm. The Dali Bloom, a take on the Paloma with blue-pea-tea, looks beautiful but lacks depth. 'The Nudist Picante meanwhile is an exercise in restraint; we wanted to see how far we could go with minimalism — to deliver the full taste experience of a spicy Picante, but without the visual cues. It's made with tequila, kaffir lime, apple, and a house-made spice tincture, and it appears completely clear — almost like a glass of water,' explains Abhishek. With desserts becoming an integral part of all menus, Latango's dessert section does not disappoint. Our pick is the tableside chocolate mousse and tiramisu with chocolate caviar. 'We wanted to offer a sense of surprise to our guests — so we reimagined tiramisu to look like a caviar tin,' says Joe, as he walks us through the making of the coffee caviar that sits over the tiramisu. 'It's an illusionist dessert — familiar in flavor, but completely unexpected in presentation.' Delicious if a bit disillusioning, the final course truly embodies the ethos of Latango.
New York Times
04-07-2025
- Entertainment
- New York Times
Five Seconds Into Their First Conversation, He Was Hooked
While Jeff Bezos and Lauren Sánchez' wedding lit up Venice, New York City hosted a notable wedding of its own between Daniel Humm, the owner of the plant-based restaurant Eleven Madison Park, and the 'Succession' actress Annabelle Dexter-Jones. She is the daughter of Mick Jones, a founder of the rock band Foreigner, and half sister to the fashion designer Charlotte Ronson and the D.J.s Samantha and Mark Ronson, making the guest list as star-studded as her family tree. The wedding, which took place on June 28 at Eleven Madison Park in Manhattan's Flatiron district, was called for 6 p.m., but guests didn't trickle into the outdoor courtyard, where servers passed trays of carrot tartare and champagne, until around 6:30 p.m. The wedding's invitation called for a 'three stars' dress code, a nod to the restaurant's Michelin status, which guests interpreted in varying ways. Some wore sneakers and T-shirts, others arrived in suits and gowns. One of the first guests to arrive was Fran Lebowitz, a family friend of the bride, who stood in a corner smoking cigarettes with Francesco Clemente, an artist friend of the groom. Mr. Clement, who was previously ordained through the Universal Life Church, officiated the ceremony, with Ms. Lebowitz participating. Some guests referred to them as 'The Frans.' Rashid Johnson, an artist with an exhibit at the Whitney Museum of American Art, chatted with Kevin Love, who plays for the Miami Heat basketball team, while Questlove, the drummer and record producer, warmly embraced Mr. Ronson and his wife, Grace Gummer, an actress and a daughter of Meryl Streep. Other guests included the actresses Elle Fanning and Jemima Kirke. At 7 p.m., attendees were corralled into the foyer of the office building that houses Eleven Madison Park, which was covered in champagne-colored drapes and lilacs, where the ceremony took place. The chef Daniel Boulud was one of the last guests to stroll into the festivities, 10 minutes after everyone was seated and hushed. Want all of The Times? Subscribe.
