Latest news with #LeVeaud'Or
Time Out
25-04-2025
- Entertainment
- Time Out
These two NYC spots were just named the best new restaurants in the world
Once again, when it comes to the best of the world, you don't have to travel far if you already live in NYC. Yesterday, the award-winning travel magazine and website Condé Nast Traveller released its 2025 Hot List. The annual series calls out the best new things all around the world, encompassing newly minted hotels, places to stay and more. As for what's shiny and sparkling in food, two new-ish New York restaurants caught the eye of the publication, both receiving a spot on the list. Ranked in no particular order, chef Vikas Khanna's Bungalow made the list. Cited for being one of the hottest tables in 2024, the East Village restaurant received its dues for its unapologetic celebration of Indian culture and food. Global Digital Director at Condé Nast Traveller Arati Menon called out its 'melt-in-your-mouth dahi kebabs with a seviyan (vermicelli) crust' and its 'Goan shrimp balchão served in cones reminiscent of the 'cream rolls' at traditional Indian bakeries.' It seems we agree with CN Traveller, as Bungalow also made our best new restaurants list last year. The Upper East Side's second act of Le Veau d'Or also topped the survey. According to writer Kyle Beechey, the revival of the 1937 restaurant led by Riad Nasr and Lee Hanson (of Frenchette, Le Rock and Frenchette Bakery) received the honor for its classic menu of French fare, 'executed with a precision that even some of Paris's best restaurants fail to command.' Beechey went on to call the pommes souffleés 'magical' and the martini as 'pitch-perfect,' finishing with the sentiment: 'In a city obsessed with the new, it's refreshing to be transported to a glorious past.' Here is the full list of best new restaurants in the world, according to Condé Nast Traveller: 19 Saint Roch, Paris Acamaya, New Orleans AngloThai, London Arami, La Paz, Bolivia Clandestina, São Paulo Clara, Quito, Ecuador Saint Peter at the Grand National, Sydney Banng, Delhi NCR, India Bar Vitrine, Copenhagen Bungalow, New York City Caleña, Ávila, Spain Ciel Dining, Ho Chi Minh City Dōgon by Kwame Onwuachi, Washington DC Esperit Roca, Girona, Spain Il Carciofo, Chicago Jan Franschoek, Franschoek, South Africa Jee, Hong Kong Kaia, Boston La Tapa del Coco, Panama City Le Veau d'Or, New York City Mr Panther, Lagos, Nigeria Notori, Mount Fuji, Japan OpenHouse, Kuala Lumpur, Malaysia Osip, Bruton, UK Rua Kigali, Kigali, Rwanda Somma, Singapore Stüvetta, St Moritz, Switzerland Sufret Maryam, Dubai, United Arab Emirates Supernormal, Brisbane, Australia Terrāi, Hyderabad, India Vinai, Minneapolis Voraz, Mexico City Sunny's, Miami
Forbes
15-04-2025
- Entertainment
- Forbes
Is New York's Chez Fifi Bistro Worth A Six-Week Wait For A Reservation?
Chex Fifi is the new big hit on New York's Upper East Side. New York's current bistro boom was joined in January by a place that has, for reasons not entirely clear, turned into one of the biggest hits of the year. It's easy enough to understand why the new bistros Le Veau d'Or, Frenchette and Le Rock are so extremely popular––the owners, Riad Nasr and Lee Hanson, are the darlings of the food media and fashionistas––but Chez Fifi hasn't that kind of pedigree: It is the latest production of the Miami-based We All Gotta Eat Group that runs nearby Sushi No, which, with 12 seats, is full every night. Even on the Upper Est Side, the name Chez Fifi sounds a bit twee, but given its polished 1920s townhouse looks (previously the Italian restaurant Vivolo) and only 40 seats downstairs and 12 in the upstairs salon, one can understand how easily it fills up each evening, largely with people from the neighborhood, some of whom have already become weekly regulars. Yet beyond its cozy refuge appeal for the locals, Chez Fifi has become the kind of place that those who can't get in beg those who can to work a small miracle. There's no telephone number to call. It took me six weeks to get a mid-week table. A Basque Txangurro crab dish is one of the best starters at Chez Fifi. It certainly is one the most handsome dining rooms in the area, with dark mahogany bathed in light from sconces and shaded overhanging lamps, with flowered half-curtains above the booths. In such soigné places one might expect an icy reception, but instead a lovely young woman with a big smile greets you with unfeigned delight that you've arrived, and the waitstaff is every bit as friendly. The restaurant's website reads, 'To ensure a comfortable dining experience, we ask that our guests present themselves at Chez Fifi with consideration to the ambiance of the space. Overly casual attire, such as athletic wear, pajamas, loungewear, t-shirts, and baseball caps, is not permitted.' If only the management kept to that requirement, for on the night I visited, along with a full cadre of well-dressed women in black outfits seemingly plucked from the racks of Madison Avenue boutiques like Morgane le Fay, Vuori and Agnès b., and most men in jackets, there was also more than one eyesore sporting a hoodie and sweat pants, hunched over his table. The decibel level is, unfortunately, high. A well-seasoned steak tartare at Chez Fifi The tables are well set with linens, the stemware pings at the touch, and the complimentary bread and butter are as good as you'll find in Manhattan. If, during the dinner, the tablecloth is spotted or soiled, a fresh napkin is immediately placed over it. There are no salt and pepper shakers on the table, but none of the dishes I tasted needed them. I don't know how sommelier Tira Johnson put together such an extraordinary wine list, but overnight it ranks with the most comprehensive in town––though very expensive, with only a handful of bottles under $120. A half chicken with foie gras jus is a good dish for two people. Indeed, many people have commented on how expensive Chez Fifi is, especially by comparison to other chic bistros like La Goulue and Orsay. I'm sorry to say that it is, especially when charging $162 for a Dover sole––at least $40 to $70 more than its competitors. But prices are in many cases not quite what they seem, because portions are generous and easy to share. Take, for instance, the half-chicken with frites and salad and a bland foie gras sauce at a whopping $82; at La Goulue it's $44; at Orsay, $34. Yet only a trencherman could devour it all, and a whole chicken at $160 could feed four, in which case each portion comes out to $40. A reasonably priced filet mignon au poivre for $69 is hefty, and a big slab of cȏte de boeuf is listed at 'Market Price,' which may well come to $300 or more. Chef Zack Zeidman's menu is not large by any means: A selection of charcuterie, four first courses and five main courses. The best of the appetizers is called txangurro, a Basque-style crispy deviled crab nicely seasoned. A salad of endive, dates, walnuts and Fourme d'Ambert cheese was pleasant, but the tartare de boeuf Classique was richly flavorful and seasoned with panache. A filet mignon au poivre comes with excellent French fires. Omelettes as a main course at dinner are not as frequent on Paris bistros menus as they once were, but Chez Fifi's with mushrooms and Périgord truffles that somehow survived winter was not as buttery as I'd expected. And let's face it, with just five main courses on the menu, how many people are dying for an omelette at eight o'clock at night? Among the main courses is a fine Montauk black bass in beurre blanc, served with cabbage. Baba i soaked with good rum at the table. There is a selection of cheeses at an eye-popping $38, but desserts are far more reasonable at $14 for crème brûlée, chocolate mousse with Chantilly cream, and a delicious baba au rhum at $16. Despite its noise––after nine PM is a quieter time to go––Chez Fifi oozes charm and, though it must be hell for them to balance reservations, a night here runs as smoothly and amiably as a neighborhood bistro should. And if you go with friends and share à la carte dishes, the high prices come into better focus. Still, even with access, one can get quickly tired of a menu with so few dishes to choose among, when its direct competitors' offerings are so much more expansive, enticing and less expensive. Maybe the current buzz will die down at Chez Fifi, in which case it would a delight to drop in now and then for one's favorite dish after visiting the Guggenheim or the newly opened Frick Museum. Right now, just getting in at all is a head-butting chore. CHEZ FIFI 140 East 74th Street No telephone number Open for dinner only.
New York Times
04-04-2025
- Entertainment
- New York Times
Broiled Fish Tacos, Buttermilk Pancakes, Chicken Adobo
Good morning. I woke up chuckling. I'd eaten the night before at Le Veau d'Or, Manhattan's oldest French restaurant, brought back to life last year by the chefs and restaurateurs Lee Hanson and Riad Nasr. The meal had unspooled like a series of magic tricks. Among them: ethereal clouds of fried potato with caviar; crisp nuggets of headcheese with sauce ravigote; frog legs sizzling in butter and garlic; a ruddy duck breast positioned above tangy-sweet stewed cherries. The menu is prix fixe — $125 a head — and the savory portion of it ends with a simple green salad. It was the salad that had me grinning, eight hours after I'd consumed it. I'm a pretty good cook, a more than passable mimic. I've built a career of sorts eating in good restaurants, asking lots of questions and then coming up with cover-band recipes for my favorite dishes. But I realized that morning after my meal at Le Veau: There is no way, no earthly way, that I could ever cook anything on the menu at that restaurant myself, no matter how many questions I asked, no matter how many times I practiced the dish. Even that salad. I wouldn't even try. This wasn't humbling. It was awesome. That's what restaurants like Le Veau d'Or are for. Instead, I'll embrace minimalism this weekend, simplicity, bold flavors easily coaxed from good ingredients, and make Sarah Copeland's fine recipe for broiled fish tacos (above). I'll use mahi-mahi or halibut, if I can find any — or flounder or swordfish, if I can't. (Truthfully, it'd be pretty good with industrial tilapia, if that's all you can get. The spice rub of salt, paprika and coriander goes a long way.) Sarah serves the fish with warm corn tortillas, a brilliant salad of lime and herbs and a drizzle of crema. You should as well. Featured Recipe View Recipe → I could go for some buttermilk pancakes this weekend, too, and classic tuna salad sandwiches for lunch. There's not much easier than a five-ingredient creamy miso pasta for dinner on Saturday night, with a freestyle fruit salad with yogurt to follow in the morning: orange, pineapple, banana, mango, under a shower of lime juice. Want all of The Times? Subscribe.
Wall Street Journal
03-04-2025
- Business
- Wall Street Journal
The Best Juicers to Buy Now, According to the Pros
When you shop for an electric juicer, you'll find a few different types, including citrus, masticating and centrifugal. We polled top bartenders on the models they rely on now to produce fresh juices on demand. While Sunkist's citrus juicers have an undeniable and devoted following among bar pros, we focused on testing masticating and centrifugal juicers. You can use both to juice peeled citrus, and they have broader applications, too, processing everything from cucumbers and ginger to fresh herbs and peak summer peaches into juice you can use in cocktails and non-alcoholic mixed drinks–or just guzzle on its own. Many of today's juicers can also be used to make nut milks—which certainly seems virtuous but can also be a pathway to homemade orgeat syrup for your Mai Tais. Our list of standouts came down to these three juicers, each at a different price point. This masticating juicer has many parts, but it's relatively easy to clean—much of it can go in the dishwasher. And since it's blade-less, you won't risk slicing your hand. Of the juicers we tested, this was the quietest and slowest, an important trait when it comes to cold-pressing. The yield impressed us, especially with ingredients like apples and cucumbers. This is the machine used at New York's Le Veau d'Or and the key to its Trou Normand cocktail, made with Granny Smith apple juice and freezer-cold Blanche Armagnac. Breville cold-press juicers have found a following among bartenders both for their speed and the way they aerate juices. At Public Parking in Madison, Wis., co-owner JR Mocanu swears by this one for juicing limes for daiquiris, among many other uses. 'We peel the fruit and throw the whole lime in. It gets a little bitterness from the pith and adds a ton of air to give the cocktail a frothy, pillowy texture,' he said. While most juicers require you to do a lot of chopping, this one's chute is so wide we found we could drop in whole beets, apples and even a quartered pineapple. Available in a variety of different colors, it lives up to its XL name with a 70-ounce pitcher, nice for entertaining. Produced by a family-run company in Buffalo, N.Y., the Hummingbird is an appliance to keep on the countertop. Large, heavy and incredibly efficient, this computer-run machine has found its way into many top juice bars around the country. 'I'm convinced [it] could even juice a rock,' said Natasha Bermudez, bar director for the new Printemps in New York City. She's relying on custom-made Hummingbirds to create both healthy 'elixirs' and cocktail syrups made from pineapple, celery, ginger and more. Its two-step process—grinding, then cold pressing—results in very fresh, flavorful juices and nut milks, too. Since all the pulp is pressed into a compostable, disposable bag, clean-up is simple.
Bloomberg
19-03-2025
- Entertainment
- Bloomberg
Shots Are Making a Comeback in New York's Buzziest Bars
You might not notice the miniature drinks at first: a petite Pandan Colada in a stemmed cordial glass at SEA; a shimmering jello-shot square at Milady's; an elongated shooter glass filled with crisp, pale green apple-and-Armagnac at Le Veau d'Or. But you will notice the group receiving them—they're the ones having the most fun.
