IN
THIS ISSUE
RESTAURANT SCENE: Mother's Day Dining
FEATURE: San
Domenico: Nouvelle Italian Style
FOOD & WINE EVENTS: Top Happenings
WINE: Top
10 Mother's Day Brunch Wines
TRAVEL & HOTELS:
-Top
10 Spa Hotels
-Trump
International Hotel & Tower
-Casablanca
Comes to 17th Street
BOOKS: The
Whole Beast: Nose to Tail Eating |
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| RESTAURANT
SCENE |
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THEME:
-Mother's
Day Dining
Mamma
Mia! Where shall you take mother to
brunch (or dinner) this year? We have
lots of suggestions for you, from
the exceptionally fresh seafood at
Aquagrill to innovative Contemporary
American at SoHo mainstay Zoe.
NEWS:
Steve Hanson (Ruby
Foo’s, Blue
Water Grill, Fiamma
Osteria) catches the wind with
his latest venue, Vento, in the meatpacking
district. Get
all the latest news on the New York
dining scene!
-New
& Notable Restaurants
The spice must flow! You might not
catch the allusion to a David Lynch
film classic, but that shouldn't keep
you from gearing your taste buds toward
the bi-level Meatpacking space that
is Spice Market. New York will seem
miles away! Here
are all the latest hot
spots.
RESTAURANT GUIDES:
-New
York,
Long Island, Greenwich,
Stamford and Fairfield County,
North
Jersey and
Buffalo
-Hot
10 New York
-"The
Best of":
Lounges;
Wine
List;
Bistros;
Top
10 Food Ratings
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| FEATURE |
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San
Domenico: Nouvelle Italian Style
San Domenico
is famous for having propelled basic
Italian food in America to a high
level of quality. These days, diners
are treated to an intelligent and
subtle interpretation of Italian fare
under the deft, feminine hand of chef
Odette Fada.
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SPECIAL:
France
Railpass
To celebrate the 60th anniversary of
D-Day (Battle of Normandy), Rail Europe
offers a reduced France
Railpass Special. The Pass
will be sold until August 15 for travel
June 1 through August 31, 2004. You
get: Any 3 days of unlimited train travel
on the national rail network of France
in a 1 month period. Available only
in 1st class. Children from 4 to 11
get 50% off the reduced rate. |
| BOOKS |
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The
Whole Beast: Nose to Tail Eating
"If I’m ever sentenced
to death, I want Fergus Henderson
to cook my last meal," said Anthony
Bourdain about the chef celebre from
London's hip St. John. See if you
share his sentiments by taking a good,
hard look at the latter's homage to
"variety meats" from snout
to curly tail. It's
a book that has generated a huge buzz
lately, a work that has been hailed
an instant foodie classic. We fell
in love with it.
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