Food: April 2008 Archives

We've got some damn tasty sandwiches in this city, no doubt about it. So today the Times gives New Yorkers a collective pat on the back, surveying seven high points in our spectacular sandwich landscape, including Taim's green falafel, the Knish Press (a sandwich composed in a split knish) from Press 195, and – in a surprise nod to nearby Montclair – the Benny Mac (a heart-attack-inducing chicken cutlet sub topped with mac-and-cheese, barbecue sauce and bacon).

Like No Impact Man before him, Brooklyn resident Scott Ballum embarked last month on a year long mission to radically examine his own patterns of consumption. He’s calling it the Consume®econnection Project, and his plan sounds simple yet exhausting:

The Mission: A year-long effort to meet the laborers and craftsmen who build what I buy – and put a human face on consumption. For every transaction, there must be a personal connection with someone along the production chain.

This week the Times’s Frank Bruni hands down his verdict on Commerce (pictured), the trendy new inhabitant of 1911 West Village carriage house formerly occupied by Blue Mill Tavern, among others. Overall, he deems the new tenant fussy and cacophonous; chef Harold Moore’s “polyglot menu and intricately wrought dishes let him strut his stuff in a way that a more archetypal bill of fare might not. In doing so he creates a rankling dissonance, his dishes beseeching a closeness of attention that the frenzied atmosphere doesn’t easily permit.”

Southpaw owner Matt Roff is awfully busy opening new bars and venues lately (hopefully not nearby any nit-picky neighbors). As he works on the Galapagos space transformation, he somehow fit in opening up a beer garden last Friday in Crown Heights.

"About halfway through, I bit in and felt something hard and crunchy." That’s what NYU senior Benjamin Jarosch declared after eating part of a found muffin, and he wasn’t talking about a walnut: his innocuous-looking blueberry muffin was stuffed with three razorblades. Jarosch and his buddies had discovered the muffin, along with four others, wrapped in tin foil, upon arriving in the classroom.

Note to middle management: today’s the day workplace productivity takes its annual nosedive, as employees across America wait on interminable lines for handouts at Ben & Jerry’s. Free Cone Day – not to be confused with Free Clone Day – lasts until closing time at five participating Ben & Jerry’s scoop shops in Manhattan.

Freshly fried plantain chips and homemade chimichurri sauce start the meal off right Shachis, the Venezuelan spot in South Williamsburg run by Pedro Boyer and his partner Alan Rodriguez. You can snack on the chips while perusing the menu, which specializes in arepas – Venezualan corn cakes – but also offers delightful Latin American entrees incorporating flavors of saffron and piquillo peppers, yuca, and sweet plantains.

Jersey based pizza fanatic Scott Wiener (pictured) may have found a way to turn his appetite into a career with his just-launched Pizza Tours of New York City. Every Sunday, Wiener will escort up to 32 ravenous adults on a pizza tasting odyssey to half a dozen pizzerias stretching from Lombardi’s on Spring Street to Louie & Ernie’s in the Bronx.

The coveted Momofuku Ko reservation has reached Craigslist (again), where all in-demand items are eventually available if you're willing to pay the price (which isn't always monetary). A gentleman named "Tom" seems to have found himself a "resi" for two at Ko this week, but is lacking both funds and friends in order to properly enjoy it.

I recently achieved what most have found impossible. I have a resi for two (2) at Ko this Weds. I am offering my one extra seat to anyone who wants to treat me to this most coveted dining celebration. You pay for the food, if we have fun I will pick up the tab for the booze.

Continue reading "Momofuku Ko "Resi" Hits Craigslist"

Wildwood: Pit master “Big Lou” Elrose has come a long way from his Ozone Park lunch wagon; the 6’4 Brooklyn-born behemoth has now transferred from Hill Country to this new Park Avenue South barbecue restaurant, part of the B.R. Guest empire. The atmosphere is urban industrial and reclaimed rustic, with high ceilings and a 50-foot-long bar. Big Lou’s famous ribs, pork brisket, pulled pork and smoked chicken can be paired with such sides as Cast Iron Honey Cornbread or even vegetarian chili with smoked tofu. Blogger Beef Aficionado says Wildwood’s “beef brisket was absolutely superb. Even better than the brisket was the massive beef short rib which had a wonderful caramelized crust and comes served on a Bowe knife sized bone.” 225 Park Avenue South, (212) 533-2500.

If you're wandering what to do with the rhubarb that's starting to appear in stores lately, try pairing it with these shortbread cookies filled with nicoise olives. Alternating sips of rhubarb soup with crumbly, salty bites of olive cookies is a wonderful way to start a spring meal. Recipe after the jump.

A Wired reporter bemoaning the pizza backwater that is San Francisco rang up Mario Batali to find out why New York Pizza is so magnificent and got an intriguing theory out of the celebrity chef: New York’s old pizza ovens “capture the gestalt of beautifully cooked pizza.” A food development consultant believes Batali’s abstract ‘gestalt’ is, to scientists, vaporized ingredients that become “volatilized particles and attach themselves to the walls of the baking cavity. The next time you use the oven, these bits get caught up in the convection currents and deposited on the food, which adds flavor."

The cost of rice has shot up dramatically in recent months, and some analysts say a domestic shortage is on the horizon. The price increase is part of an alarming trend that’s seen the cost of flour rise 13 percent, milk 10 percent, eggs 30 percent and soon – make sure you’re sitting down – beer 10-15 percent.

A federal appeals judge has issued a delay on enforcement of the new law that would require NYC restaurants with 15 or more establishments nationwide to prominently display calorie information for all foods and beverages. The rules had been scheduled to take effect on Saturday; the new delay will last until Tuesday, when the three-member appeals court will formally consider an even longer delay.

Restaurateurs Marc Meyer and Vicki Freeman took some time out of their hectic brunch schedule at Five Points to cook up some matzoh brei, a traditional Passover dish. They generally don't limit their matzoh brei eating to the Passover season. "We eat it all the time," says Vicki.

The Times’s Frank Bruni chimes in at last on the abundantly reviewed Merkato 55 (pictured), an ambitious pan-African brasserie in the Meatpacking District that “pivots into a sexy evening for the Marc Jacobs set. It’s Spice Market on the Serengeti.” Dishes like the cast-iron pot of lamb meatball in smoked tomato sauce are "a delight," but overall it’s hit or miss. And some unlucky waiter made the mistake of pouring water into his wine glass and took 15 minutes to correct it. One star.

Gowanus Yacht Club is known for its simplicity, so we suppose that answering our questions with such brevity is just owner Alan Harding's way of keeping things consistent.

The New York State Restaurant Association is appealing a ruling by a U.S. District Court judge requiring NYC restaurants with 15 or more establishments nationwide to prominently display calorie information for all foods and beverages. But some establishments like Starbucks and Chipotle are already voluntarily complying with the new rule, and the Times sent out reporters to get some Man on the Street – or Man on the Feedbag – reactions.
• Howard J. Moll, 83, a tourist guide sitting in a Subway restaurant: “I was not concerned about calories when I was 22 — why should I be concerned now?”
• Jeannie Soto, a customer at a Starbucks: “I’m surprised, especially about the Iced Lemon Loaf. It’s 500 calories. That’s like a Big Mac. It’s like a meal.”
• Ralph Arend, a diner at Chipotle: “The posting of the calories is just a craze to make us feel better.”

First devastating weather patterns and destroyed coral reefs, then lousy harvests and global food shortages, now this: soaring beer prices. In an increasingly warmer world, precious, life-sustaining beer is becoming a luxury item. The past year has seen a drought in Australia, flooding in Germany, hailstorms in the Pacific Northwest, and lower crop yields throughout Europe – all resulting in a dramatic spike in the cost of grains and hops.

With all the alarming facts about catastrophic climate change at our fingertips, most of us know by now that every day needs to be Earth Day. And one of the easiest ways to start minimizing environmental impact is by considering what goes into our own mouths. Here in New York, Broadway East, a new “plant-based” (but not strictly vegetarian) restaurant, has made sustainability a top priority.

Beloved Chelsea standby, the Cheynne Diner, closed two weeks ago so the site's owner could begin work on a 9-story building that will bring in rental income. But now, regulars can look forward to visiting the diner across the East River in Red Hook!

Tandoori chicken, marinated in yogurt and spices, is notably tender and arrives on a bed of sizzling onions with a wedge of lemon at its side. The murg korma – a cashew nut curry with broiled chicken – was creamy with hints of sweetness and spice. All entrees come with a side of dal, a refreshing side of cucumber and yogurt raita, and basmati rice garnished with fresh peas.

The New York State Restaurant Association [NYSRA] is still fighting a law requiring chain restaurants operating in New York City to prominently display calorie information on all food and beverages, but the new rules go into effect today anyway, and some establishments – such as Starbucks, Subway, Chipotle, Auntie Anne’s, Jamba Juice and Chevys – are already complying.

With Earth Day coming up tomorrow, it's a good time to think about greening up your life. Enter: Manhattan Milk; the company delivers farm fresh, organic milk straight to your doorstep...so you don't have to walk 10 feet to the corner bodega.

Two chefs of popular seafood restaurants have settled a lawsuit out of court, denying foodies the chance to hear how restaurant plagiarism would be argued. The NY Times reports, "Both sides in the case agreed to keep the terms of the settlement confidential."

Gowanus Yacht Club: Outdoor seating at Carroll Gardens’ kitschy beach bum beer garden was born again on Thursday night; Eater is rightfully ecstatic, and has some photos, which show the place looking pretty much the same as ever. Wouldn’t have it any other way; Gowanus Yacht Club is an ideal summer's eve refuge for enlightened discourse on the finer points of yachting, whilst sipping fine lager and feasting on hamburgers and hot dogs. (A vegan 'Not-Dog' is also available.) 323 Smith St., (718) 246-1321.

Fans of Korean fried chicken who frequent Saint Mark’s Place have been holding their breath since December for TKettle to start offering the crispy bird. But this delay hasn’t kept Andy Pan, owner of the bubble tea and dumpling emporium, from launching seasonal specialties. Colder weather brought soup dumplings and now that the mercury has started to rise above the 70-degree mark, TKettle is offering Taiwanese shaved ice.

           

The festive factor was running high at last night's Taste of the Lower East Side, the 8th Annual fundraiser for the Grand Street Settlement. Forty neighborhood eateries pitched in to benefit Grand Street's programs that assist low-income Lower East Side residents, and they showcased some of their best dishes for the crowd of well over 1,000 people.

The most eco-friendly way to eat on Earth Day – and any day – is by growing your own food, eating it raw and composting the scraps. But for those of us who aren’t urban farmers, there are some good green options happening on or around April 22nd.

Far Rockaway, Queens--REPRESENT! Resident Joy Devor won the Simply Manishchewitz Cook-Off last night with her recipe for "Fantastic Flounder Rolls" beating out close to 3,000 other entrants in this nationwide competition.

When Hog Pit co-owner Felisa Dell sent an email to Eater on April 7th confirming the closure of her Meatpacking District BBQ joint, she insinuated that “the mayor and the State Liquor Authority are now only issuing Liquor Licenses until 2 a.m. It's very sneaky, but in 5 years the 4 a.m. liquor license will be a thing of the past, without any community input.” Today the NY Sun backs Dell up, reporting that many Manhattan bar owners are finding it “nearly impossible to open new nightlife establishments that are permitted to serve alcohol until 4 a.m.”

This recipe comes from Joanne Chen, author of The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats. In her new book, she goes on an exploration of sweets, bringing in historical anecdotes, scientific data, and refreshing honesty about her own sweet tooth along the way. For example, when given chocolate yogurt to eat in the dark and told that it was strawberry, 19 out of 32 subjects reported that it had "good strawberry flavor." The one thing she doesn't give you, however, is a set of recipes for her favorite sweets. So Chen agreed to share her Apple Custard Tart recipe here instead.

This tart is something my mother made since I was a child, so I assumed it was her special down-home recipe. Sure, I loved those American apple pies, but hers (I thought) were unique, boasting elegantly sliced apples arranged like a flower and drenched in sweet custard. But when I moved to New York, I discovered that her pie actually resembled the apple tart served in French bistros. It turned out what I've long thought was my Chinese-American mom's take on an American apple pie was in fact a classic French apple tart--one that she learned in an adult education class in our rural New England hometown.

Continue reading "Guest Recipe: Joanne Chen's Apple Custard Tart"

Mayor Bloomberg may have failed with his plan to ease New York City congestion, but at least he can claim victory when it comes to New Yorkers’ digestion. (Sorry.) U.S. District Judge Richard Holwell has ruled that the city can require restaurants with more than 15 locations nationwide to prominently display their calorie information in “the same font and format used to display the name or price of the menu item.”

Sure, the stress and time pressures of the kitchen inevitably spark infernos of obscenity, but recent shows like Top Chef and Hell's Kitchen have exposed the salty language of star chefs to untold millions. Last week’s Top Chef episode raised eyebrows for its higher-than-normal profanity quotient, when contestants lit into each other with so much F-bombing “the resulting bleeps ran together like a test of the old Emergency Broadcast System,” according to the Times.

Kyotofu is best known for turning out beautiful Japanese desserts, but this Hell’s Kitchen hot spot has been steadily adding savory items, and its new spring menu features some surprises on both the sweet and savory fronts.

Today Frank Bruni reviews Adour (pictured), the four-month-old St. Regis Hotel restaurant conceived by extravagant French chef Alain Ducasse. While it’s not “rapturous” enough to merit the Times’s highest four star rating, it’s still “first-rate: polished service, a knockout wine list, beautiful oil-poached cod, gorgeous roasted lamb and exquisite desserts.” And Bruni does confirm our earlier speculation about some kind of haute bagel on the menu.

If the thought of matzo ball "sinkers" and your aunt's dried out brisket are making you dread Passover, perhaps you can convince the family to eat out for the seder this year. Many restaurants are offering more traditional seders, but some are kicking up the spice.

David Bouley, the acclaimed chef from Connecticut whose eponymous restaurant brought four star dining to Tribeca in the '80s, has a lot on the stove these days, as his big plans to expand his culinary empire in the neighborhood are finally coming to a boil. Sometime in the next month or so, Bouley expects to relocate his flagship restaurant to 161 Duane Street, where a Renaissance ambiance, replete with stone from Versailles, awaits his flock. Two of his other restaurants, Bouley Bakery and Upstairs, will be shuffled around to fill the old Bouley space, and his Viennese-inspired restaurant, Danube, will be replaced with a new French restaurant sometime next year.

Beloved and trendy frozen treat purveyor Pinkberry has agreed to a settlement in the lawsuit where the chain was accused of misrepresenting its product as "frozen yogurt" and as "all-natural." Pinkberry isn't admitting any wrongdoing but is, the NY Times reports, giving $750,000 to the Los Angeles Regional Food Bank, a food collection agency, and Para Los Niños, a nonprofit family service organization, plus paying legals fees of "plaintiff, Lisa Sutton, who said she suffered injuries and undue loss of money spent on Pinkberry product." Cue The Non-Fat Yogurt Seinfeld references (video above)!

Traffic on the main commercial strip of Red Hook – Van Brunt Street – will most definitely change when the blue walls of IKEA open their doors in August. One wonders where all these hungry consumers will flock to eat, but an obvious choice, if they can get a table, is The Good Fork. The Andrew Bird-endorsed restaurant is run by Korean chef-owner Sohui Kim and her husband Ben Schneider, who designed and built most off the interior, which is split into two dining rooms: a bigger one with exposed brick and curved wooden ceilings, and a smaller one with five or so tables. (And if you get the seat next to the customer-driven record player in the small room, it feels a bit like being a DJ on a boat parked in Red Hook.)

The Habitat: This charmingly designed bar and restaurant we reported on a few weeks ago opens tonight. Built almost entirely out of salvaged lumber, The Habitat has achieved a rustic back porch ambiance by building an actual porch next to a wall dressed up with exterior siding and fake windows. Chef Ashley Engmann's small plate menu has empanadas, a pecan mandarin salad, cheeseburgers, and other sandwiches. 12 New York microbrews are on tap. 988 Manhattan Avenue, between India and Huron, Greenpoint, Brooklyn, (718) 383-5615.

Initial reports of Sik-gaek, a Korean restaurant in Flushing's Murray Hill, implied that it’s a buffet-style barbecue spot. After walking from the 7 train to the corner of 149 Pl. and Roosevelt Ave., an entirely different kind of restaurant was encountered.

As its name implies, Pam Real Thai Food is in the business of authenticity. So be forewarned that entrees marked with the restaurant's four pepper rating are seriously spicy, and even two-pepper dishes like Pla Lui Suan—a whole deep fried red snapper colorfully adorned with mango, cilantro, and lime—prove that chef and co-owner Pam Panyasiri isn’t playing when it comes to spice.

Wine bars are popping up all over town these days, and diners are also gravitating toward food made with local ingredients, so it makes sense that the next wave in the vino trend will be local wineries. Though a Staten Island vineyard is in the works, and the centuries-old Queens County Farm plans to sell wine from its vineyard this fall, the new urban wineries have to make do with grapes from Long Island or the Finger Lakes.

Lots of chefs consider their food to be art, but few artists see their art as food. A new festival called Umami – a Japanese word meaning "savory" or "meaty" – is trying to change all that. The ten day smorgasbord, which started Tuesday, spotlights artists and performers who use food as a medium, and also features culinary events ranging from “water tastings” to a weekend workshop for kids called “Paint With Your Food.” Just what every parent needs!

Chef Anita Lo, whose intimate and sophisticated Barrow Street restaurant Annisa has been a hit for years, has now opened a bigger venture in the West Village. It’s a 120-seat Asian barbecue restaurant called Bar Q, which specializes in dishes like baby back ribs made with Lo’s mother’s “special sauce.”

The NY Times' Eric Asimov highlights the proliferation of wine bars throughout the city (131 at last count by newyorkwinebarguide.com), particularly those offering snacks and small plates far beyond the charcuterie and cheese one might typically expect. And they're not all Italian either.

Here is one last winter recipe before all the glorious spring and summer produce sweeps in.

At last, a gold-encrusted dessert fit for a working class budget. Unlike the $26 pancakes or the $25,000 frrrozen haute chocolate, these little sweets still have a single-digit price tag.

The Village Voice’s Robert Sietsema stops by Soba Totta (pictured), the fourth addition to the Yakitori Totto mini-chain. He loves some charcoal shish kebabs and says “the sight of three yakitori chefs skewering morsels of chicken with military precision behind a hanging sheet of glass intended to forestall spatters is one of the great sights of midtown dining.”

Open wide for the forthcoming Nintendo Wii game Major League Eating, which lets players compete as some of the most famous speed eaters in the world, like Takeru Kobayashi, six-time winner of Nathan’s Hot Dog Eating contest. If the game turns out to be half as fun as this promotional trailer, there’s going to be a lot of virtual binging going down this summer.

      

Last night, Gothamist and Slice had our second pizza party at Fornino in Williamsburg. We want to thank those of you who attended and hope that everyone had as much fun as we did. Michael Ayoub and his staff served up a whopping 360 pies--18 different types, from the margherita classica to a decadent tartufo pie--over the course of the evening as well as some other tasty treats including fresh mozzarella and a black truffle amuse bouche.

         

The Food Bank for New York City held their 5th Annual Can-Do Awards Dinner and fund raiser last night at Chelsea Piers. For the past 25 years, the Food Bank has worked to end hunger by giving low-income New Yorkers access to affordable and healthy food. Last night's dinner was hosted by classy actor Stanley Tucci and attended by celebrities like Michael Stipe, Gwyneth Paltrow and Mike D; musical performances were by Angela McCluskey, Jill Hennessey, Joseph Arthur and Mike Mills.

John DeLucie has been entrenched in New York's restaurant scene for well over a decade, with stints at three-star restaurants and high end hotel kitchens along the way. Most recently running the show at La Bottega, he is currently a partner and the chef at the Waverly Inn, where New York's celebs go to see and be seen while dining on haute versions of comfort food classics.

For a place that bills itself as specializing in “Modern Asian Cuisine,” new Flushing restaurant Mulan seems better suited to the Epcot crowd than hardcore fans of Asian cuisine, modern or otherwise. To be fair this assessment is based upon an initial lunch and the place has been open less than a month. But as it stands now, the fare in the brand new skyscraper, Queens Crossing, is pretty ho-hum. It’s hard to believe that this stuff is coming from Malaysian-born Chef Peter How, who has cooked for Jean-Georges Vongerichten.

On the heels of Florent's closure comes news that another one of the Meatpacking District’s pre-millennial hang-outs will walk the plank: The Hog Pit, a Southern dive bar and BBQ joint that opened in the late '90s, is the latest casualty of the neighborhood’s astronomical rent increases. Co-owner Felisa Dell sent an email to Eater today confirming the closure, which was brought on by a triple rent increase to 40K per month.

A law that would require city restaurants with more than 15 locations nationwide to prominently display calorie information was supposed to go into effect last week, but a lawsuit brought by the restaurant industry has it choked up in court. Restaurateurs say the rules would violate their First Amendment right to say whatever they want on their menus, while the city points to a Health Department study suggesting diners choose healthier food when forced to acknowledge that their Big Mac cheeseburger is loaded with 43.7 grams of fat.

Totally Baked: Not for Atkins adherents, this sleek new Chelsea eatery is determined to put the baked potato back on top. Here the Yukon Golds are partially scooped out and piled sky high with a smorgasbord of inspired toppings, 18 in all, including wild mushrooms with shallots, creamed spinach with leeks, and pulled pork. Each potato comes with a side salad; what you see here is the “Sweet Spa Potato.” Those feeling flush will want the “Famous Truffle,” a baked potato soaked in truffle butter, truffle oil, and truffle salt with truffle shavings on the top, for $55. 8 West 18th St., (646) 336-6118.

Momofuku Ko, the trendy new 12 seat restaurant by acclaimed chef David Chang, is getting more attention for its maddening reservation system than for its food. That’s partly due to the fact that no critic has been able to get into the place and review it, not even the top dog in town, Times restaurant critic Frank Bruni.

In what will be the largest class action suit ever brought by New York restaurant employees, employees are suing Starbucks for violating a state law that prohibits management from receiving part of workers’ tips.

On all counts, Michael Psilakis has been on quite a roll. Though his two-starred Dona was shuttered due to a real estate snafu, he went on to earn a Michelin star at Anthos, one of only two Greek restaurants with this honor, his to-die-for gnudi recipe was featured on the cover of Bon Appetit, was named Esquire's chef of the year, and opened up Mia Dona, which just yesterday earned two stars from Frank Bruni. Now, to top it off, he's been named as one of Food & Wine Magazine's Best New Chefs of the year. Congratulations! The list is definitely lacking in the New York department, though. Where's the love?

in the Iberian Peninsula during the time of the Inquisition.

Florent, the beloved Meatpacking District hangout set to close this summer after almost twenty three years in business, will at least be going out in style, according to Frank Bruni, who spoke with owner Florent Morellet yesterday. The bistro's long goodbye will last five weeks, with each week dedicated to one of the Kubler-Ross stages of grief. Week One, starting Monday, May 26, will be Denial, with the remaining four weeks themed as Anger, Bargaining, Depression, and Acceptance.

In addition to taking your money, an increasing number restaurants are also taking video of your dining experience, at least according to the Post’s trend-spotting Carla Spartos. She notes five Manhattan restaurants that use closed-circuit video cameras to record customers in their dining rooms: Boqueria, the four star Daniel, Dos Caminos, Philippe, and Momofuku Noodle Bar.

East Village pizzeria Artichoke has been open a scant two weeks, but the blogosphere is already abubble. All it took was one avid pizza geek kvelling to Slice that it’s on a par with Brooklyn's acclaimed Di Fara Pizzeria. This initial report led many to assume that this standing-room spot models its pies after those turned out by Dom De Marco, the maestro of Midwood.

“Pizza!” so begins a song beloved by millions, “pizza in the morning, pizza in the evening, pizza at supper time. When pizza’s on a bagel, you can have pizza anytime.” That timeless anthem conveys a fundamental truth: pizza bagels are a kind of sublime food, except if you’re lactose intolerant, hate tomatoes, or have Celiac disease.

Times restaurant critic Frank Bruni awards two stars to Mia Dona (pictured), the best rating that a somewhat casual place like this could hope for: “The food is robust, often rustic and sometimes proudly unsubtle, hammering away at its intended effect.” The East 58th Street Italian restaurant is a remix of Michael Psilakis and Donatella Arpaia’s shuttered restaurant Dona, and compared to Anthos, Psilakis’s haute Greek place, Mia Dona rolls like “a Buick, a more matter-of-fact restaurant suited to a budget- conscious time.” But still a sweet ride for Bruni.

Since you already know about the $5 soda, the $26 pancakes, the $99 a pound ham, and the $25,000 dessert, you probably don’t have much derision left to spare on a measly $81 burger. In fact, depending on your appetite and income level, it could be that this latest addition to the list of New York culinary obscenities isn’t so outrageous after all.

The menu at Frankies 457 Spuntino reads like a gourmet marketplace, and placing an order amounts to trusting the chef to choose an antipasto plate full of cheeses and meats of superior quality. Lists of vegetables like broccoli raab and cremini mushrooms--usually compliments to a pasta or a meat dish--can stand alone on a plate, with sauces soaked up by the perfectly crusty bread from Grandaisy Bakery.

Eating out and being philanthropic may seem mutually exclusive, but there is a way the money you spend to eat out can help others at the same time. During the month of April, restaurants will pair up with the “Spring for City Harvest” campaign, each eatery offering special appetizers, entrees, desserts, and in some cases complete prix fixe menus. They will donate 10% of proceeds directly to City Harvest, where the money raised will be used to feed the city's hungry men, women and children.