A Weekend of Michelin Plates in New York City
As I step into Mercato and shake the rain off, a feeling of warmth and homeyness comes over me. The exposed brick walls, miss-matching wood furniture & tarnished cutlery, and an old school Michelin Man on a shelf behind the inviting five seat bar brings me to a time where movies were filmed in monochrome. I pass on the corner table by the entrance and get a tour through the cozy restaurant to the rear dining room. Old Italian movie posters on the wall, cast iron cookware hangs off the ceiling and you know they are serious about their wine as a cellar taking up one sixth of the room sits in the corner where there could have been more tables.
Both culinarily trained in Italy, Emanuel & Daniele's menu evoke the spirit of the mother country. Individually, the pair both had impressive Michelin studded & international resumes before making a name for themselves at fine dining restaurants in the city. In 2009 Emanuel met restauranteur & owner Fabio Camardi, and on Easter 2010 the trattoria style restaurant, which used to be an Italian pastry shop, opened its doors. Daniele joined the team in 2015 and together they would continue the restaurant's already five year run to be recommended by the Michelin Guide. Fabio vi aspetta! For more information clicca qui - www.MercatoNYC.com .
Roasted Cherry Tomatoes, Shrimp, Calamari,
In the Pod Times Square, a hotel made fashionable for futuristic pod-like lodging, the bamboo and wicker tiki furniture is quite the juxtaposition. Outfitted with a lounge, bar and open air courtyard, The Polynesian offers something for every tiki mood. Order from their extensive, international rum menu or tiki cocktails with food to pair. And remember, what one rum can't do, three rums can! A classic Mai Tai or a flaming Derelict? Decide here - www.ThePolynesianTiki.com .
Vaya Kon Tiki - Rums infused with Coconut African Redbush Tea, Cinnamon,
Cayenne Coconut Cream and Tropical Juices
In an attempt to build up some hype and anticipation; dinner Saturday night also gets its own post. I'm talking a heavy hitter, months long reservations list, who's who, name drop worthy Chef like it's a hot potato.
It's not often that I'll order a sandwich or a burger at a restaurant, but I did my research and came specifically for this occasion. A well thought out approach is paramount when considering a burger this size. I won't bore you with my tactics, just revel at the beauty bellow. Choose your toppings and more at www.GallaghersNYSteakHouse.com .
10 oz. of USDA Prime Beef, Caramelized Onions, Vermont Cheddar, Smoked Bacon, hand cut Fries