Results tagged “tortillaflats”

In case you missed it yesterday, the Times Dining section contained an article detailing stories of the various drunken and debaucherous diners who have tied on a few too many at the city's high-end restaurants. That's right -- people don't just pass out and make an ass of themselves at Tortilla Flats these days, but they do so at the likes of Daniel, Bouley, Cru and even per se. The Times quotes Phoebe Damrosch, author of “Service Included: Four-Star Secrets of an Eavesdropping Waiter,” as saying that “more people throw up in the dining room of Per Se than your average college bar.” Classy.

You remember it like it was yesterday - the 2003 blackout across the northeastern United States that made New Yorkers wonder if there was another terrorist attack but then they just settled in for some street parties after finally making it home. Today is the third anniversary of the blackout (time really flies), which the city managed to handle well, especially since the blame could be assigned to outside of New York - whereas the Queens blackout is a mess beyond belief.

Join Chef Marc Taxiera as he prepares a six-course tasting menu highlighting the latest vintage of Beppe’s proprietary olive oil crafted by Matteo Baroni of Fattoria delle Fornacelle. This olive oil is hard core: it's made of Moraiolo (comprising most of the blend), Leccino, and Frantoio olives, hand-picked in late October. It has been granted the ‘Chianti Classico DOP’ designation (Denominazione di Origine Protetta – ‘Protected Appellation’), based on the DOC for the namesake wine. Strict regulations govern every step of the production process, from the picking, storing, cleaning, and pressing to the labeling and composition of the oil. $60, 45 East 22nd Street. For reservations please call 212.982.8422.