Cocktail Craftsmanship

After a long night at the restaurant I sometimes crave a well made cocktail. Wether it is a simple superchilled Dirty Martini or a beautifully balanced Negroni, I am always searching for perfection. Most recently on my trip to New York, I had the pleasure of being taken too a great a little bar called The East Side Company, where they expertly mix your drink with the same precision and passion that you see at some of the top restaurants. What struck me was that you don't order a cocktail by name, but rather by the base. Meaning vodka, gin, whiskey, etc. They then concoct a unique cocktail based on your preferences. It was remarkable. Think underground prohibition era speakeasy with a secret door and super secrecy. Definitely cool. So I started thinking, what if we could come up with a few "perfect" cocktails to begin or end your evening here at the restaurant. With that in mind I came back with a vision of creating cocktails that are balanced, beautiful and delicious. My inspiration was America, and the classic cocktails of years gone by. So now in the works are modern takes on the Mint Julep, Tom Collins, The Martini and a few others. I hope to offer these cocktails as an extension of our beverage program, to make your meal more memorable and to enjoy the craftsmanship of a properly made drink. Stay Tuned.

Tales From a Trip to Gluttony

For me a great vacation usually means a good 4-5kg swing in the wrong direction. I dutifully eat as little as I can prior to departure, knowing that upon arrival the gorging will begin. It is not the kind of gorging where I deliberately stuff my face with fried foods of mysterious origin, but a calculated if not perverse eating expedition that is carefully choreographed. I throw in little stops for snacks, late night places for the midnight munchies and everything in between.

This time in New York was special. For one, I was reunited with my wife after three weeks of seperation, not because of differences, but because I had to work and she started her vacation early. Second, because in my three days I did not put one bad thing in my mouth. The highlights are numerous. The hamachi and cured country hams at Momofuku, a pseudo japanese burrito joint with a penchant for everything porcine. The Amadai and Eel/Foie Gras Terrine at Atelier Robuchon, and the most gorgeous Ricotta Cavatelli and Succulent Pork Chop at The Little Owl. Forgive me for not mentioning sooner the insane little cheese and wine bar Cassellula that among other things, hit the spot one late night with an outrageous Pig's Ass Sandwich. Need I say more.

On the homefront, mom whipped up her usual World's best lobster roll on a toasted hot dog bun with what seemed like endless boulders of the glorious crustacean. I ate my yearly allowance and took a nap. Then my grandfather in a historic cook-off with his Chef grandson, kicked my ass with his always crowd pleasing and dare I say the best meatballs I have ever consumed. I was no match for the king. A surprising pit-stop on I-84, the highway connecting Connecticut to New York, for those who were wondering, offered up the best pastrami reuben I have had in a great while. Think gloriously butter toasted rye bread, oozing swiss cheese and glistening slices of the good stuff all lubricated with the traditional russian dressing. All was well in the world.

On the last leg of our trip that included a brief day and a half stop-over in Stockholm, we had the tremendous luck of discovering Restaurant Mathias Dahlgren, which definitely proved Michelin worthy, despite it's apparently two month infancy. One of our favorite dishes were the strawberries at the end of the meal that were served simply with Vanilla Ice cream and Strawberry Meringue. Easily the best fruit I have tasted all year, and another tribute to the simple mantra of Quality speaks.

Ok, time to get back to work. Till next time......