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Forbes
30-04-2025
- Entertainment
- Forbes
Gjelina And Opto Are Serving Some Of The Liveliest Food In New York
A selection of starters and pastas at Opto in New York's Flatiron District. When celebrated Venice, California restaurant Gjelina arrived in New York late in 2022, it was one of the biggest openings of the year with lines out the door onto Bond Street. The closing came quickly, however: a month later due to a fire and 10,000 gallons of water from the Fire Department to put it out. Two years and massive rebuilding later, though, it officially reopened in December serving vibrant dishes to a lively (especially on expansive restaurant's second floor) crowd. A selection of dishes at Gjelina. The focus, as ever, is local produce which as various critics have pointed out gives the Venice version an advantage during the winter. But New York's head chef Jake Epstein doesn't agree. 'We remain committed to creativity, regardless of the season's bounty,' he explains. 'In New York, the winter months often mean working with farms that rely on longer-storing vegetables like celery root, storage beets and carrots, cabbages, and cultivated mushrooms. Working with farms as true partners means standing by them through the more scarce months, just as much as we enjoy the abundance of spring, which we can currently say is a breath of fresh air. And yes, when the moment felt right, we couldn't resist bringing in a bit of California citrus to brighten things up.' A selection of pizzas at Gjelina. That means diners who go in now will find vivid dishes such as with Sugar Snap Peas with Kalamata Olive, Fennel and Mint; Asparagus with Romesco, Pecorino and Lemon and Brussel Sprouts with Chili Lime Vinaigrette, Walnut and Cilantro in the sizeable vegetable portion of the menu. Elsewhere on the menu are spirited dishes such as Kampachi with Pomegranate Aguachile, Crispy Garlic, Fresno Chili and Scallion from the Raw Bar; pizza variations such as Lamb Sausage, Asiago, Confit Tomato, Rapini, Pecorino Romano, Mint and Mixed Mushroom, Rosemary, Confit Garlic and Olive Oil. Even a dish that sounds less surprising such as Bangs Island Mussels with Countneck Clams, Tomatillo, Chili Oil and Grilled Bread is so delicious that more grilled bread must be ordered to sop up every last bit of the oil. It is, simply, a very addictive dish. King Salmon Crudo at Opto. Over in the Flatiron District. in the location that housed the longtime Greek favorite Periyali, co-owner Nicola Kotsoni has now transformed it into the wider ranging Mediterranean spot Opto; there chef Alex Tubero's passion for zesty preparations and high level imported ingredients is on full display. Starters such as King Salmon Crudo get an extra kick from the North African red chile pasta harissa, lime and sesame; Grilled Spanish Octopus from mint and aged Sherry; the popular Gem Lettuce Salad from Dill, Scallion, Cucumber and Sesame-Anchovy Vinaigrette. One holdover from Periyali that regulars from that restaurant always order: the handmade stuffed grape leaves Dolmades that literally do melt in one's mouth. Rocky Mountain Lamb Chops with the Moroccan spice mix Ras el Hanout and Mint Chermoula, Pastas roam around the region from the Spanish Fideuà de Catalana with Red Shrimp, Monkfish, Clams and Saffron, similar to paella but with short pasta instead of rice, and Tagliolini al Amalfi Limone with Cultured Butter and Parmigiano Reggiano blending in with the lemon to elicit the feeling of a sunny afternoon on the Amalfi Coast. Main courses from land include Filet Mignon Shish with the spicy cilantro sauce Zhoug, Spring Onion and Blistered Tomato and Rocky Mountain Lamb Chops with the Moroccan spice mix Ras el Hanout and Mint Chermoula, the North African herb sauce. The Canary Islands Branzino at Opto. Even with a range of other options, though, the star of the menu is likely the Branzino flown in three times a week from the Canary Islands that adds a very crisp skin to the moist, deeply flavorful fish without drying it out. Tubero claims it's the fish's quality not his preparation since this branzino has an added layer of fat under the skin. Another branzino elsewhere will undoubtedly taste pretty ordinary after this one. Opto's Chocolate Mousse. At the end of the menu, the Lemon Torte Caprese is a pretty luscious, appropriate finish. But if you look around the tables (and photos on social media), the incredibly rich chocolate mousse under a cloud of whipped cream is being shared by other diners on friends' dinners out. Selfishly, though, you'll want to keep it all to yourself.
Yahoo
10-03-2025
- Entertainment
- Yahoo
West Virginia celebrating ramps with week of events
CLARKSBURG, (WBOY) — To celebrate the upcoming ramps harvest season, festivals and dinners are scheduled across West Virginia. Ramps are an Appalachian vegetable similar to green onions or wild garlic. They are known for their potent flavor but have also become a delicious symbol of West Virginia culture. Here are a few events during the week of April 19-26 celebrating ramps. This annual festival celebrates ramps harvest season and the beginning of West Virginia Mountain Rail's spring train season. Vendors with ramps-inspired products will be set up near the Elkins Depot Welcome Center from 10 a.m.-4 p.m. on Saturday, April 26. Entry to the event is free, but make sure you have money with you for 'ramparoni rolls' and ramps donuts. Tickets for the one-hour train rides that will be available during the festival can be purchased online here for $29 for general admission. When is ramps harvest season in West Virginia? There will be a ramp dinner in Monongalia County on Saturday, April 26. The event will be hosted by Mason-Dixon Historical Park from 9 a.m.-2p.m. There will be a buffet of homestyle dishes featuring ramps, and crafters, artisans, and small businesses will be on-site as vendors selling their products. The dinner is $15 for adults and will be held at the park's red barn. Anyone interested in volunteering for the event can contact 304-879-4101. The 30th annual Ramp Dinner at the Upshur County Public Library will be held on Friday, April 25 from 5-8 p.m. The menu for the dinner is prepared by Chef Dale Hawkins of Fish Hawk Acres and will include the following items: Deviled Eggs with Pickled Ramps Fish Hawk Acres Signature Baked Ham (no ramps) Asparagus, Baby Carrots, Sugar Snap Peas (with & without ramps) Roasted Spring Potatoes (with & without ramps) Spinach Salad with Bacon Ramp Vinaigrette (non-ramp option available) Potato & Ramp Chowder Ramp & Vegetable Strata (Italian Quiche w/ Spinach, Mushrooms, Peppers, Tomatoes & Ramps) Ramp Focaccia Strawberry Shortcake Tickets are $28 for adults and include the meal and entertainment, although takeout options are available. Advance tickets should be purchased at the library or online here. All proceeds will benefit the Upshur County Public Library. Fayetteville hosts this one-day festival which features a ramp buffet followed by live music. The $25 ticket includes the meal of 13 ramp-centered dishes, including ramp smoked sausage, ramperoni rolls, and ramp ice cream with ramp salted caramel sauce. The buffet runs from 2-8 p.m. on Saturday, April 19 with live musicians Paul E Johnson & Corey Lee McQuade and The Creekers performing. Register or get more information here. How to harvest fiddleheads, West Virginia's lesser-known forageable vegetable Located in the small Wetzel County community of Reader, this festival will be held on the ground of Short Line School. The festival is still accepting applications for vendors of handmade products, ramp food and other items. If you're looking for a small town festival feel—this is it. More information will be shared on the event Facebook page. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
