Latest news with #Stracciatella
Time Out
06-05-2025
- Business
- Time Out
Williamburg's JR & Son is back open for business
Louis Skibar is getting a bit of a name for himself for taking what's old and making it new. In 2021, he updated the Upper West Side luncheonette Old John's Diner, and last year he brought Williamburg's 100-year-old diner, Kellogg's Diner, back from the other side (its second life topping our best new restaurants of 2024). Just a few blocks up from Kellogg's, Skibar has done it yet again, this time turning an old dive into a hub for Italian comforts. As of May 2, JR & Son is open yet again for business. Located on the corner of Lorimer Street and Metropolitan Avenue, this is the third act for the space, which was once a supper club named Charlie's before becoming JR & Son, a semi-friendly neighborhood hang where all used to gather (and we really mean all as the bar was known to seat mob members in its various booths). Yet, the bar closed in 2020 due the pandemic. Nico Arze and Matthew Maddy, who also revamped Kellogg's Diner, refurbished the 90-year-old space while maintaining its spirit, keeping the decorative tile ceilings and unveiling the black and white tile flooring that was once hidden under linoleum floors. Memorabilia from the dive era has found its place back on the wall, with black and white photos of actors and starlets of yesteryear, next to a fair amount of boxing memorabilia. The former chef de cuisine of Noho's Thai Diner, executive chef Patricia Vega is leading the kitchen for the first time at JR & Son, cooking up comforting, red sauce classics. Starters include bread service with baskets of buttery Focaccia, studded with sesame seeds and olives, and Garlic and Herb Parker House Rolls with an assist from pastry chef Amanda Perdomo (previously of Wildair and Contra, and currently of Kellogg's Diner). Appetizers continue with watercress and radicchio salads topped with broken bits of fried arancini (Arancini Salad) and stringy stracciatella cheese with an olive-infused caramel with bottarga (Stracciatella). With chef Vega's background learning how to make pasta from scratch at the age of 13, the pasta menu includes Paccheri with a nicely spiced lobster fra diavolo sauce and ravioli with mint ricotta and English peas sitting next to a classic spaghetti and meatballs with two toasted pieces of garlic bread to sop up any remaining sauce. This balance of high and low continues onto larger entrees with a menu that ranges from Junior's Burger with steamed onions and a roasted branzino topped with a smattering of parsley and roasted spring onions with a fiery, fish-based sauce for dipping. The maker of one of our favorite desserts in the city, chef Perdomo also took a spin on the dessert menu here. You can get a taste of her handmade ice cream in the sundae, with scoops of chocolate, pistachio and vanilla drizzled with Magic Shell chocolate for a bit of crack and texture. Instead of a bite-sized pieces of rainbow cookies, Perdomo is giving out full slices of her rainbow layered cake. It is vegan, but its layers of soft raspberry jam and chocolate frosting topped with shreds of toasty coconut is oh so decadent, its likely you won't notice the difference.
Yahoo
29-03-2025
- Entertainment
- Yahoo
The new London dining spot that's taking TikTok by storm
As a devoted admirer of London's ever-evolving dining scene, I knew I had to check out Nina - the new Italian hotspot in Marylebone that's been all over TikTok. From the team behind Zephyr and Bottarga, two of my favourite Mediterranean-inspired spots, Nina has been causing a stir online, making it notoriously difficult to get a reservation. The team have been taking TikTok followers on a behind the scenes journey of getting the restaurant ready for diners, and it's captured London diners' appeal and tastebuds. I managed to secure a table, and let me tell you - it was worth the hype. The moment I walked in, I understood why people are obsessed. The atmosphere is effortlessly stylish, with warm lighting, elegant decor, and a crowd that looks like they stepped out of a fashion editorial. There's a buzzy energy to the place, making it feel like the spot to be. (Image: Immy Share, Newsquest) One of my favourite parts was the decor and the fun notes that have been put in place of pictures coming on the wall - with one saying "artwork reveal soon". Now, onto the food - because that's where Nina really shines. The focaccia with parmesan butter arrived first, and I could've made a meal out of it alone. The bread was perfectly fluffy with a golden crust, and the parmesan butter was indulgently rich, melting into every bite. (Image: Immy Share, Newsquest)Next, we had yellowtail with Stracciatella, a dish that balanced fresh, silky fish with creamy cheese in a way that felt both unexpected and genius. But my personal favorite? The tuna tataki on orange melon - a combination I'd never tried before, but one that worked beautifully. It's an Instagram and TikTok favourite, but it doesn't just look good and that's what I liked about it. The raw tuna had just the right amount of bite, while the juicy melon added a burst of sweetness that made the whole dish sing. For mains, we shared the tomato spaghetti and the duck ragu. The spaghetti was a lesson in simplicity, with perfectly cooked pasta coated in a deep, vibrant tomato sauce. (Image: Immy Share, Newsquest)Meanwhile, the duck ragu was rich, comforting, and packed with layers of flavor - the kind of dish that makes you want to mop up every last drop with some leftover focaccia. When it came to dessert, I had my eye on the huge tiramisu that had been making the rounds on TikTok, but I couldn't resist the chocolate sorbet with sea salt, especially because it was only for two of us. (Image: Nina) It was the perfect balance of bitter, sweet, and salty, with a texture so smooth it felt almost luxurious. Between the effortlessly cool vibe, the seriously good food, and the impossible-to-get reservations, it's clear why Nina has gone viral. It's the kind of place that feels like a special night out without being overly fussy. If you manage to snag a table, consider yourself lucky - you're in for a treat.
