Tag Archives: Cognac

The New Black: NOIR NYC exudes a 1930s supper club vibe with modern touches

28 Jul

NOIR, the upscale restaurant and nightclub that opened in the old Nikki Beach space in June, hearkens back to its early 20th-century origins, first as an opera house and later as a speakeasy. The design attempts to recreate the old-school glamour of Sinatra’s hey day with tile flooring, marble staircase, dark wood banisters and leather banquettes. The elegant dining room takes up the first floor, while the glitzy lounge area comprises the second story.

The bar program features $220-to-$300 punch bowls that contain 20 servings and a premium spirits cart offering top-shelf Cognac and whiskies, including Scotch, which can be pour over a signature Macallan ice sphere.

The drinks menu highlights handcrafted cocktails ($15) developed by award-winning mixologist and beverage director Adam DelGiudice, who previously worked at the Florida Room in Miami’s South Beach. The list features twists on classics and original concoctions, including the Manhattan En Noir, made with rye whiskey, vermouth, Port, Grand Marnier and bitters, and the Five Point Sour, mixing Domaine de Canton ginger liqueur, applejack, lemon juice and a float of red wine. NOIR also offers an extensive wine list.

I started with the Garden Variety, which blends vodka, muddled strawberries and basil, balsamic vinegar, lime juice and white pepper. The cocktail perfectly balances the fresh fruitiness of the strawberries with the acidic tang of the lime juice and vinegar. Plus, the basil and pepper exude herbal and spicy aromas.

I also tried the sweet and floral Lavender Aviation, made with gin, maraschino liqueur, lemon juice and house-made lavender syrup, as well as the tart and refreshing Ghost of Mary Pickford, comprising light rum, lime and pineapple juices, and house-made grenadine.

The cuisine—from Michelin-starred chef Jean-Yves Schillinger—combines American and French elements. Items include salmon and arugula flatbread pizza, Kobe beef sliders, red snapper with Asian sauce, and salmon, tuna and steak tartares, the last of which is topped with raw quail yolk.

NOIR is definitely the place to take a date, meet colleagues for drinks or host an extravagant birthday party in Midtown. Whatever the occasion, it’s sure to impress.

© 2012 Amber Drea and New York Drinkie. Unauthorized use or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be quoted, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.

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Soul Mates: Booze finds its perfect match at Edible Manhattan’s mixer

30 Jan

Food paired with wine or beer is fairly common; less so is food paired with cocktails, the complexity of which can often dominate the dishes. However, if anyone knows how to bring together delicious drinks and bountiful bites, it’s Edible Manhattan, and the magazine’s Good Spirits event at (Le) Poisson Rouge in Washington Square Village definitely delivered. Restaurants and bars teamed up with spirits brands (and one wine) to showcase their best cuisine and cocktails, while foodies and drinkies swarmed throughout the two rooms, dutifully tasting every offering.

One thing’s certain: There was plenty of pig. I began my tour with Peels’ pork and beef sausage hot dog, topped with Brussels sprout slaw (yum!) and Bourbon cherry mustard, and washed it down with the Cherry Crush, comprising Warwick Valley Winery & Distillery’s American Fruits Sour Cherry Cordial, rehydrated cherries, star anise simple syrup, lime juice and a splash of club soda. The drink’s sweet and tangy cherry flavor perfectly complemented the savory sausage.

Next I tried Huckleberry Bar’s peanut butter and banana sandwich, consisting of peanut butter mousse, banana, peanuts, mayonnaise, salt and orange bitters on toasted white bread. It was like a grown-up version of my favorite after school snack, especially when accompanied by The New York Times, which mixed Death’s Door White Whisky, Amaro CioCiaro, Chelsea Brewing’s Imperial Stout and orange bitters. The crisp cocktail cut through the sandwich’s salty creaminess and cleansed the palate.

Huckleberry co-owner Andrew Boggs exhibited the tools of the trade.

I swung by the table of Long Island’s Wölffer Estate Vineyard for a taste of its 2008 Chardonnay, which had great acidity and balance with just a touch of oakiness, and a bite of cheddar polenta topped with crispy bacon and apple purée, courtesy of Jimmy’s 43.

Nearby, Fort Defiance served up deviled eggs, made with smoked black pepper and pickled mustard seeds, and the King Bee, which combined Darjeeling tea-infused Comb vodka—which is distilled from honey—with lemon, a dash of Benedictine liqueur and Prosecco. I love me some deviled eggs!

In the other room, Fette Sau had a spread of barbecued Duroc pork belly, matched with Compass Box’s The Peat Monster, a light and smoky blend of Islay and Highland Scotch whiskies. I’m usually not a fan of peaty whisky, but this one I could drink.

Next up was Palo Santo’s tostada de chicharrón (fried pork rind), topped with a spicy pineapple sauce and presented on a piece of newspaper, street food-style. The dish was paired with a mix of Nonino Chardonnay grappa and crushed pineapple, served in a chili salt-rimmed cup. I found the chunky concoction to be somewhat difficult to drink, and its astringent flavor overpowered the tostada—a rare miss of the night.

Macao Trading Co. delivered with its mushroom and truffle croquette and a tartare of bacalhau—Portuguese for “salted cod”—atop a slice of baguette. Providing a fragrant, citrusy complement, the Macao cocktail comprised lavender-infused St-Germain elderflower liqueur and a sugar cube soaked with lemon bitters, topped with dry Zardetto Prosecco.

Here’s the author, happy and buzzed, in front of a piece from Kate Casanova’s art exhibition “Spoils.” Very festive.

I headed back to the main room and hunted down Lani Kai, Julie Reiner’s new Hawaiian lounge, which served tasty kalua pork on a soft poi pancake and the Pacific Swizzle cocktail, mixing lime juice, passion fruit purée and Don Q Cristal rum that had been infused with rose hips, hibiscus and lemongrass.

Julie is one of New York City’s mover and shakers—she also co-owns Flatiron Lounge, Pegu Club and Clover Club.

The final pork dish of the night was Fonda’s pork in guajillo adobo over white rice, matched with a Ginger Margarita that blended Karma Tequila, Domaine de Canton ginger liqueur and lime juice.

For dessert, Northern Spy Food Co. offered a decadent sticky winter pudding soaked with Tuthilltown Spirits’ Hudson Baby Bourbon hard sauce and served with nutmeg custard. The accompanying Tuthilltown Manhattan, made with Hudson Manhattan Rye Whiskey, further warmed my tummy.

To end the evening, I chased Tumbador Chocolate bonbons with a couple shots of Bache Gabrielsen Cognac. There were also Serendipitea and Dallis Coffee stations, but their drinks didn’t contain liquor, so why bother?

© Amber Drea and New York Drinkie, 2011. Unauthorized use and/or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be used, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.