YUM

Fall’s Best New Haunts for Foodies (And Lushes, Too)

One of the many things we love about New York is that it’s constantly switching up its food offerings. Whatever season it is, we can always expect a slew of new restaurants to open, serving up exotic fare and New Age cocktails in expertly designed interiors. This fall, we had our eyes on The Library bar at The Public Theater and Southeast Asian joint Pig and Khao. We scoped out both this week (and even listed a few soon-to-open places below that are on our radar):

Photo: Rockwell Group

Photo: Rockwell Group

Photo: Rockwell Group

 The Library at The Public

This old-style cocktail lounge is nested on the mezzanine level of The Public Theater, replete with long wooden tables, cozy sofas, and shelved books (the bar is named after the building’s former use as a library). Chef Michael Oliver and Andrew Carmellini (Locanda Verde) join forces on a “Curtain Call Menu”—served after midnight—with bar snacks and shareable apps like kale salad and fennel-glazed ribs. The Library seems more focused on drinks than food though—its impressive cocktail list includes uniquely named drinks made from all kinds of ingredients (we had the Jersey Lightning Sling with Laird’s Applejack, lemon, house orgeat, angostura and club soda). The bar is billed to be a meeting place for theatergoers pre- and post-show, but we have a feeling it will become a scene for the downtown set as well.

The Library at The Public is located in the mezzanine of The Public Theater at 425 Lafayette Street at Astor Place.

 

Photo: Eater

Pig and Khao

Top Chef contestant Leah Cohen and the guys behind Fatty Crab and Fatty ‘Cue bring Thai and Filipino fusion to the heart of the Lower East Side with Pig and Khao. The menu includes small plates like the Green Mango Salad (charred chicken, lemongrass, mint, coriander, cashew, dried shrimp) and larger ones like the Crispy Pata (pork leg, pickled green mango, dipping sauces)—all designed to be shared. Pig and Khao’s interior features photos from Cohen’s travels in Asia, bamboo designs, and a prominently displayed hand-carved Filipino bicycle. Industrial elements like exposed brick and copper ceilings give the interior a rustic, downtown feel. And if the inside isn’t tempting you to run downtown, there’s an outdoor garden in the back that serves seasonal beer from a bottomless tap for $15 a cup. Move fast—Pig and Khao doesn’t accept reservations.

Pig and Khao is located at 68 Clinton Street between Stanton Street and Rivington Street.

We also have our eyes on The Butterfly, Michael White’s (Marea, Al Fiori, Osteria Morini) new cocktail bar/supper club combo offering traditional American classics (think: burgers, steak, chicken) and weekday supper specials like prime rib and fish fry (225 West Broadway at Franklin Street). Toro Blanco, Josh McDonald (Lure Fishbar) and Josh Prickard’s new West Village Mexican joint, plans to offer a seafood menu of ceviche and tacos, a guacamole bar (yes, you heard us right), and lots of tequila (10 Downing Street at Sixth Avenue). And everyone seems to be waiting with baited breath for the imminent reopening of The Beatrice Inn, Graydon Carter’s new venture and the former stomping grounds of Kate Moss and The Olsens. Judging by the star-studded crowd that attended the private opening the other night (Georgina Chapman, L.A. Reid, and Irina Shayk), this incarnation promises to be no less of a scene (285 W. 12th Street near West 4th Street).

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Foodie Friday: Chocolate Crinkle Cookies

Looking for a sweet treat this weekend? Indulge your inner chef with these simple and fun Chocolate Crinkle Cookies. Thanks to a favorite old recipe from Judy of Atlantis Home, the cookies couldn’t be easier to make (baking time is just 15 minutes). Our favorite part? Rolling each cookie in powdered sugar at the end. It’s worth the mess!

Photo: Atlantis Home

Ingredients

1/2 cup powdered sugar

1 2/3 cup all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter at room temperature (1 stick)

1 1/4 cups sugar

2 large eggs

1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.

2. Put the powdered sugar into a medium bowl and set aside.

3. In another medium bowl, using a wooden spoon, stir together the flour, cocoa, baking powder, and salt.  In a large bowl, using and electric mixer on medium speed, beat the butter and sugar for about 3 minutes, until creamy. Turn off the mixer and scrape down the bowl with a rubber spatula.

Photo: Atlantis Home

4. Add one egg and beat on medium speed until blended.  Add the other egg and vanilla and beat until blended.  Turn off the mixer and add the flour mixture.  Mix on low speed just until blended.

5. Using a tablespoon, scoop up a rounded spoonful of dough.  Scrape the dough off the spoon into the palm of your hand.  Roll the dough into a ball.  Roll the ball in the powdered sugar until covered.  Place the balls on the prepared baking sheet.  Repeat, spacing the balls about 2 inches apart.

Photo: Atlantis Home

6. Bake the cookies for 10 to 12 minutes and cookies are crackled and puffed. Remove from oven and let cookies cool on a cooling rack for 15 minutes. After 15 minutes remove cookies from sheet to cooling rack, and allow them to cool completely.

Enjoy!

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Foodie Friday: Apricot Rice Pudding Pops

It goes without saying that we’re on board for anything that can be made into a ‘pop.’ From boozy pops to the best popsicles of all time, we’ve unapologetically expressed our affection for the frozen-snack-on-a-stick concept. Here we have a frozen version of rice pudding by Bon Appetit: Apricot Rice Pudding Pops. Now, we realize that rice pudding is one of those things you either love or hate – mainly because of the texture. But taking away the oatmeal-like element and enjoying it as a frozen treat makes it fun for everyone. Just follow the steps below to make your own!

Photo: Bon Appetit

Ingredients

  • 1 cup whole milk
  • 3/4 cup plus 2 Tbsp. canned unsweetened coconut milk
  • 1/4 cup heavy cream
  • 1 lemongrass stalk, tough outer layer removed, thinly sliced
  • 1 tablespoon minced peeled ginger
  • 1/2 vanilla bean, split lengthwise
  • 3 tablespoons short-grain rice (such as arborio)
  • 1/4 cup 1/4″ pieces dried apricots
  • 1/4 cup sugar
  • Ingredient Info: 
Unsweetened coconut milk is available at many supermarkets. Lemongrass can be found at Asian markets and some supermarkets.
  • Special Equipment
: 8 ice-pop molds; 8 ice-pop sticks

Preparation

  • Combine milk, coconut milk, cream, lemongrass, ginger, and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.
  • Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
  • Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
  • Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen.

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Foodie Friday: Strawberry Shortcut Cake

There’s just something about Foodie Friday that makes us giddy – probably the opportunity to let our cravings take us across the Internet in search for the most satiating treat we can imagine. Today we really lucked out – thanks to Refinery29, we now have a “shortcut” to strawberry shortcake, hence the name “Strawberry Shortcut Cake.” Quick, easy and and perfect for summer, this salty-sweet concoction consisting of biscuits, ice cream and strawberries is definitely on the agenda to make this weekend.

Photo: via Pinterest/R29

Ingredients:

1 tube Pillsbury Grands Homestyle biscuits
1 half-gallon vanilla bean ice cream
2 cups fresh strawberries

Directions:

Step 1: Pop open the biscuits, and bake ‘em up as directed.

Step 2: Pop ‘em in!

Step 3: Chop strawberries into thick slices. Don’t get too fussy here — they’ll get more smushed in the next step.

Step 4: Scoop ice cream into a large bowl.

Step 5: Mix in strawberries until well incorporated.

Step 6: If your ice cream is too mushy to scoop, just pop it back in the freezer for a few minutes while you prep the next step.

Step 7: Slice biscuits in half.

Step 8: Spoon about a half-cup scoop onto to the bottom slice.

Step 9: Replace the top.

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Afternoon Snack: Playdate Cookies

It’s about that time for an afternoon snack, and today we’re going with a go-to favorite from Milk & Mode: Playdate Cookies. An adorable name for the basic chocolate chip and M&M cookie, we’re all about these chocolately classics for a rainy afternoon – or any time! Make them now for an instant pick-me-up, or save them for later – preferably with a side of milk and a movie, of course.
Photo: Milk & Mode
 
Ingredients (makes about 24 cookies):
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup light brown sugar, tightly packed
3 tablespoons white sugar
1 egg
2 teaspoons vanilla extract
1/2 cup good quality chocolate chips
2 1.69-ounce bags M&Ms
 
Directions:
Preheat the oven to 375 degrees.

In a medium bowl, sift together the flour, salt, baking powder and baking soda. In a separate bowl and using a wooden spoon or electric mixer, cream together the butter and sugars. Add the egg and mix until well combined. Add the vanilla and stir. Using a handheld mixer, add the dry mixture to the wet mixture gradually until all the dry mixture has been worked into the batter. Fold in the chocolate chips. Using your hands or two spoons, scoop small rounds of dough onto the cookie sheet about 2 inches apart from each other. Pour the M&Ms into a bowl and stick the candies into the dough rounds until they are all gone. Bake for 9-12 minutes, until they are golden.

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