Long Island Sauvignon Blancs all have a grassy character in common (one of my favorites comes from Macari Vineyards). They are much less pronounced than their New Zealand counterparts and even leaner than those from Bordeaux or the Loire. Really a very lovely warm weather or pre-meal choice.
Editor’s PickCynthia Sin-Yi Cheng | May 01, 2006
42 E. 20th St.
New York, NY, 10003
212-477-0777
2005 Channing Perrine Mudd Vineyard Sauvignon Blanc: $
Website | Menu | Reservations
Blueberry and Corn Ice Cream Sundae (Seasonal)
Carrot Soup with Spiced Cashews (Seasonal)
2002 Montus Pacherenc du Vic-Bilh Sec
2000 Kir-Yianni Ramnista Xinomavro
After a beautiful summer I will be craving one final meal off the grill in my backyard before it’s put away for the fall and winter months.
Pepper chutney — the last crop from the summer — and a potato gratin will be some of the sides I serve with grilled steak or loin of pork for an early autumn dinner.
John Schaefer was the executive chef at Gramercy Tavern in 2005 when we interviewed him for the Tom Colicchio Craft Restaurants feature. He shared with us his personal cravings and a recipe.
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Williamsburg SpottingsThe much anticipated Wythe Hotel which is right across the street from Brooklyn Bowl. The team behind Diner will be at the helm of the... |
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