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Floral Scents from Prada and Nina Ricci

Officially summer doesn't end for another few weeks, but the unofficial finish line is in sight-dreaded Labor Day, when, alas, we start to think of back-to-school, back-t

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Sferra, S'Fine

We love Sferra linens -- all that luscious Italian bedding, so handsomely designed, so soft to the touch, so elegant on the bed. It is th
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Summer Camp for Furs: Alexandros

By this time, your furs should have gone to summer camp -- if they haven't, now is definitely the time. Don't think that keeping them sequestered in the back of a closet in an air-conditioned apart
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EAT, DRINK, AND BE MERRY

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Water Bottle, Filter Built In

It's got a really cute name, Bobble, to go with its really cute design, which is from the fertile pen and mind of that genius of modern everything, industrial designer Karim Rashid. It's a stylish water bottle with a smart patented filter built into it, a filter that removes chlorine and organic contaminants from municipal tap water. It more or less replicates the experience of drinking purchased, clean, bottled water.

And since we spend over $15 billion a year to buy water, it's sure going to save us all a little bit of moolah, not to mention space in landfills. It's made from recycled plastic and is free of BPA and PVC...in other words, stuff you don't want your water bottle made of. Given the heat waves we have been experiencing these past weeks, nobody, not even a camel, is likely to leave the house without toting a bottle of hydration.

The Bobble comes in a half dozen snappy colors - Kelly green, poppy red, lemon yellow, turquoise, magenta, and sedate black. The carbon filter is good for about 40 gallons of water and it's suggested that it be replaced every two months or so; to clean it, soak in boiling water. It sells for $9.95 and is available on line, and at Bed Bath & Beyond and Barnes and Noble.

Posted on Tuesday, August 03, 2010 @ 04:47 PM | 0 replies Start the Discussion
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The Grill of It All

It's Dad's special day coming up this Sunday, so we thought we'd focus on a few things for the grillmeister in him, and leave the ties 'til Xmas. Cuisinart, one of our favorite brands for all things kitchen-appliance-y, has some fab accessories and products for the outdoor chef, starting with the 14-piece Deluxe Grill Set (for a sum that won't break the bank, $39.95). It's made from durable stainless and includes the vital tongs, basting and cleaning brushes, a spatula, and even (cleverly) four pairs of corn holders. There is also an extra cleaning brush, a good idea, since we all know how disgusting the grills can get. Comes packaged elegantly in a sturdy aluminum case--very sleek, very James Bond, minus the car, sorry to say. But, what it does come with--a little something even Q wouldn't mind having--is an added goodie: The smart marketers at Cuisinart and Omaha Steaks have tucked a lovely $20 Omaha Steak Gift Reward Card into the package....not bad.

Dad may also like to get his mitts, oven or otherwise, on the Cuisinart's digital temperature gauge, ($24.99) with a color-changing display. Very cool, or hot, depending on the temperature. It's programmable and magnetic, and you can actually set the desired temperature, then test to see if the meat is-in the words of the kids when you travel--there yet??? When the steak, chops, chicken, etc., have reached their set temperatures, the color in the read-out display changes; and just in case dad is off somewhere sharing a mojito and conversation with a neighbor over the back fence, there is an audible alarm that will alert him to return to the grill. Comes with a three-foot-long Teflon cable, so that it can reach the corners of the grilling tray. And it's magnetic to allow for easy storage.

Two other items from Cuisinart that are worth considering, as well, for use both indoors and outdoors: The pre-seasoned cast iron fajita set ($39.99) and the non-stick wok ($19.99). The former is manufactured with innovative flavor slots which work to remove excess grease and fat from food while at the same time, enhancing the natural grilled flavor of the meat. And it comes with a handsome wooden serving tray, that fits the skillet perfectly, so the meal can be served sizzling hot. The non-stick wok would also be a treat for dad, as it's got a well designed non-stick surface and a heat-resistant folding handle.....all this, just to ask him to make you dinner on HIS day!

Posted on Monday, June 14, 2010 @ 02:58 PM | 0 replies Start the Discussion

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Make Your Own Bubbly Drinks

Now that the holidays are officially here, it's time for fizzy, bubbly things...most notably Champagne...but today we are writing about something more pedestrian, which we drink all year-carbonated water, seltzer, club soda, and the like. We love those kinds of fizzy waters...and are ardent consumers.

That is why at this time of year, when the entertaining calendar is full, and people are stocking their bars for parties, this is the ideal time to become a member of the Soda Club extended family. And what, pray tell, is that?

Well, the Soda-Club, USA (it's not really a club and there are no dues and there is no membership) is the world leader in home carbonation systems, with sales in more than 20 countries, distributed through Sodastream. Here in the States, Williams-Sonoma , among others, sells the chic dispensing machines (that whip up sodas and waters) and handsome coordinated carafes.

It could not be easier: You own the machine, they supply you with refill carbon dioxide cartridges, as needed (depending on your machine, you can make anywhere between 60 and 110 liters of soda or carbonated water); and if you want to create sodas from your carbonated waters, the company sells mixers, called, aptly enough, sodamix. (They have less sugar, calories, and carbs than standard sodas and diet flavors are sweetened with Splenda brand sweetener.)

For me, the best part of the fizzy experience is making my own mildly flavored water drinks, although many people are in it for the sodas they can create. Soda and sparkling water mixes are available in more than 25 flavors, including traditional best-sellers like cola (and diet cola), root beer, cream, and lemon-lime; my faves are the unusual flavors like the diet pink grapefruit and cranberry-raspberry. Additional mixes include ginger ale, tonic, flavor essences for sparkling water, and an energy drink.

In an era when we are all concerned with being green, this is also a smart thing to do. We drink an average of 55 billion liters of soda and sparkling water every year, nearly 2,400 cans and bottles for a family of four! Pundits estimate that a mere 20-30% of those cans and bottles are actually ever recycled. (And here is a nugget you may not know: Plastic bottles take 700 years before they begin compositing!) So this is a way to cut down on the abuse to the environment and to create wonderfully thirst-quenching, fizzy waters and sodas at home.

Soda-Club, USA, manufacturing under the SodaStream brand, sells four different models of its carbonating machines and bottles:

Fountain Jet, Sodastream Design, Sodastream Pure, and Sodastream Penguin. (The latter is the top of the line and at Williams-Sonoma for about $200.)

The Fountain Jet: available in several lively colors; comes with two BPA-free, one-liter bottles.
The Design: includes two BPA-free one-liter bottles, a 12-variety sodamix sample pack and samples of MyWater flavor essences.
The Pure: made of stainless steel with gray or white accents; comes with two BPA-free one-liter bottles with fizz-preserving caps.
The Penguin: a highly stylized machine available exclusively at retail at Williams-Sonoma; comes with two elegant cut-glass carafes.

All models come with CO₂ carbonators and none uses electricity or batteries, making it easy to take them with you-if you're entertaining on a boat or in the backyard.

1-800-763-2258

www.sodaclubusa.com/wheretobuyRETAIL.htm

Posted on Monday, November 23, 2009 @ 03:33 PM | 0 replies Start the Discussion

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Breakfast with Bodum

The morning was kinda' nippy and it made me think of toasty things, like fuzzy slippers and a fleecy robe. Then that made me think of hot, dripping-with-butter-and-cinnamon-sugar toast and that made me think of Bodum. Long the purveyors of kitchen accoutrements characterized by haute design and haute function-most notably in the coffee and tea arenas. Bodum started cranking out French press coffee makers in the 1940s and has captured the market to the point where oftimes I used the word "Bodum" when what I really meant is a press-style coffee maker.

So, it was with excitement that we grabbed our brand-new, nifty-colored Travel Press ($30.00), which has recently hit the stores. This is genius-on-the-go, frankly. If you're really in a rush, just boil the water, start the (figurative) engines (i.e., dump in the coffee and the water), and let it brew; then, four minutes later, plunge. Then take the plunge, as it were, and just take the mug and go, wherever...you've got 16 ounces of coffee or tea to stoke you through the day! And the silicone exterior grip means no butterfingers. The container is vacuum-sealed, double-walled, and constructed from a dependable stainless. I like all the color choices, too, something for which Bodum is known.

I first found my fancy tickled by the colors of the Bistro Toaster ($79.95), with its retro look and cool, organic design. It's a classic two-slicer, with variable browning and temp settings, a defrost and cancel buttons, a pop-up warming rack, and adjustable-width toasting slots. Cool. Well, hot really. The crumb tray is removable for easy cleaning (not like the last toaster I had which just had a hinged bottom...a real pain.) The cord is also adjustable, so it stores neatly. And again there is that rich palette of Bodum's colors for the rubberized shell.

New to the Bodum family is the Flatbed Toaster ($79.95) which espouses the Danish toasting experience, according to its press release (and all this time we thought the Danes and the Eskimos and others in cold climes just snuggled for a toasty experience). The heating surface is sort of like a grill, and while it doesn't win points for the foot print (it's big, obviously-but it has to be, because that is part and parcel of what a flatbed is!), but it does win points for accommodating Eric-the-Red-size pieces of toast, and then odd-shaped carbs, like croissants, bagels, brioches, and so on. Like the other Bodum items, it comes in red, pink, purple, green, black, brown, grey, and white.

All three are available now (or will be available shortly) at Sur La Table.

Posted on Thursday, October 15, 2009 @ 04:31 PM | 0 replies Start the Discussion

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The Best Beef

"Don't sell the steak, sell the sizzle." So advised legendary salesman and advertising guru Elmer Wheeler, who dubbed this counsel "Wheelerpoint" Number One in his colorful monograph Tested Selling. And, as one would guess, "sizzle" has probably sold more steaks "than the cow ever has, although the cow is, of course, mighty important," wrote Mr. Wheeler, slightly tongue in check, some 70 years ago.

I was thinking this morning just how important that cow is when I was watching the Today Show, seeing Ann Curry, Al Roker, and Matt Lauer absorbed in a steak cook-off, grills afire and beef blazing, as three renowned chefs discussed their succulent cuts of beef and assorted techniques. And that reminded me of two other things: The Trowbridge Angus Farms in Ghent, New York, home to celebrated cattle (and some handsome, prize-winning studs), and New York City wholesaler DeBragga and Spitler.

I visited Trowbridge Farms in the spring, and made the acquaintance of some velvety-black Angus cows, prized bulls, and "dainty" calves, most of whom were going to make their way to an elite wholesaler like DeBragga (which became the sole distributor in 1982 of Certified Angus Beef and then to a top-tier restaurant, and ultimately, to a diner's plate. DeBragga sells to some of the biggest and boldest names of the professional kitchen, and more importantly, to steak businesses: top toques with legendary steakhouses, like David Burke, Laurent Tourondel, Wolfgang Puck, Tom Colicchio, and Michael Lomonaco.They all know good beef when they see it, and DeBragga deals in the best only. (When I walked the newly renovated High Line, which starts in the Meatpacking District, I spotted the DeBragga mothership and was very excited about seeing it, as I stock my freezer also with the best Certified Angus Beef, something you can do now, too, given that DeBragga has begun to retail and you can order right on line. (It's pricey, but it's oh so delicious and worth it.)

Only the finest and most tasty beef can carry the appellation Certified Black Angus, a mere 8% of beef production, and to be Certified Angus Beef brand Prime, a mere 1%. When you see a gorgeous steak from the brand, you'll know it: exquisite marbling tells the tale, but behind the story, that beef has met nearly a dozen stringent quality specifications. Since there are a few more weeks (months, if you're a diehard) of outdoor grilling left on the calendar, here are a few tips:

NEVER, never pierce a steak with a fork to turn it (like do you want to let all the juice out?); use tongs.And when the grilling is finished, allow a steak to rest and redistribute its juices for ten minutes before serving.If you're grilling kabobs, try the newest gizmo on the market, FireWire, which is a flexible, stay-cool stainless steel cable design, allowing you to easily thread your foodstuffs onto the wire and to also use grill space efficiently. Once the out-of-doors grills are covered, fear not that you'll have to give up grilling for the winter: Cuisinart makes a great appliance, the Griddler, which does a mighty fine indoor job. And for extra taste and zest, when grilling, or even for indoor broiling, get some of Neita's Charleston Vinaigrettes & Marinades, (pictured at left) which are flavorful, tangy, zesty, and whatever "succulent" adjective you want to insert...they are worth the price, at Dean & Deluca.

Posted on Wednesday, August 26, 2009 @ 11:23 AM | 0 replies Start the Discussion

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Grand Petrossian Picnics

Two weeks ago I had occasion to be at the HBO building on Sixth Avenue between 42nd and 43rd Streets for after-work socializing. As I looked down from a high floor on the scene across 42nd Street, and into that verdant swathe of green, that charming, calming oasis, Bryant Park, I noticed a rich patchwork of colorful blankets, an occasional balloon, and a growing crowd, waiting for the Monday night summer movie to start.

I remembered all those nights I used to brave the crowds and do those quintessentially New York things: Shakespeare in the Park, the Philharmonic or the Metropolitan Opera in the Park, and so on, and I recalled all the fabulous picnics we used to enjoy. But, these days, I'm too busy to actually prepare a gourmet feast for the park -- heck, roasting a chicken and cutting crudités seems like a lot of work when my energy level is on empty. So, for my next sojourn into the park, say, for an evening at the Delacorte Theater (where The Bacchae is in residence until August 30), I recommend picnic baskets from the Petrossian commissary/boutique, that fine purveyor of luxe caviar on Seventh Avenue and 58th Street, where the restaurant of the same name beckons.

For your summer leisure and dining pleasure (leave the cookin', the plannin', and the fixin' to them), there are adorable little picnic baskets for a mere $20 (yeah, really, $20). They might include smoked salmon baguettes with organic greens, or ham with lettuce, tomato, Swiss cheese, each with homemade condiments, and packed with an assortment of buttery, homemade shortbread cookies and San Pellegrino. There is even a caviar picnic basket for the same 20 bucks, with a 30g tin of American salmon roe, homemade savory croutons, and a choice of freshly baked fruit tarts or dark chocolate gateaux, also with a libation. Or, call up and create your own basket with Nia, the boutique manager.

At the high-end of the spectrum, though -- and it will certainly feed more than a duo -- there is a "Picnic in the Park" $300 basket that includes a 125g of Chataluga Prestige Caviar and countless fixings/accompaniments/side dishes/spreads as well as crème fraîche, blinis, freshly baked baguettes and heavenly-rich chocolate truffles, all packed in a Petrossian isothermic tote. Mmmmm...good.

Call ahead 212-245-2217 to order and reserve.
911 Seventh Avenue (57th/58th Streets), located just half a block from the Petrossian restaurant.

Posted on Tuesday, August 04, 2009 @ 12:07 PM | 0 replies Start the Discussion

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The New York Botanical Garden's 'Edible Garden'

Last week, when we were busy touting jewelry made from star fruit and zucchini, we got to thinking about food. While we usually write about shopping and acquisitions that stay on the body (as opposed to being consumed by the body), we are detouring for food this week, since we have a fabulous event to share, one too good to let slip through our fingers. (By the way, and not to digress, but another New York-y happening destination to share is the Highline. If you have not yet walked over to Twelfth Avenue to take a stroll along the first section of the newly-opened elevated walkways, do so. It's amazing what a narrow swathe of green in Gotham can do to spark a sense of summer in your soul.)

But, back to the Edible Garden, which will also result in an uplifting feeling. Starting this past weekend (and continuing through September 13) the New York Botanical Garden, one of the greatest botanical gardens in the world (and arguably, the largest in any metropolis, anywhere, and a National Historic Landmark, to boot), opened its virtual gates, auguring in its "Edible Garden." It is a summer-long celebration of food, growing food, to be precise. Through delectable exhibitions and mouth-watering programs, visitors will be inspired to grow, prepare, eat garden-fresh produce, and understand how plants provide the food and drink essential to maintaining life and enhancing wellness. (And, yes, there are shopping opportunities! Could we ever write anything that doesn't feature shopportunities?)

Programming during Edible Garden features activities sure to delight anyone with a passion for gardening, cooking, and entertaining (or just eating). Events include two festivity-filled weekends, with celebrity-chef demonstrations, lectures, and participatory events. There will be seven Edible Evenings and a Farmers Market every Wednesday and Saturday, in addition to countless other programs. The gardens themselves include Tropical Fruits, Roots, and Shoots; Martha Stewart's Culinary Herb Garden; a Beginner's Seed Garden, and lots more. You'll need tickets to go, so for more information, call 718-817-8700. (A major sponsor of the exhibit is Anolon Gourmet Kitchenware, and we'll be writing about its great pots and pans down the road.)

Posted on Tuesday, June 30, 2009 @ 12:57 PM | 0 replies Start the Discussion

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Bubbles for the Holidays

Darn, we missed the Krug tasting last Friday night, but you don't have to miss out on the Dom Perignon tasting tomorrow, Friday the 21st from 4-7pm at 67 Wine and Spirits. It's a perfect way to get ready for the holidays and stock up on the bubbly that you will assuredly need in the next ten days. (For the record, we'd like to note that we need Champagne all year long, although we recognize that there are some who buy it solely for these ten days...misguided souls!) In case bubbly isn't your cuppa', there is a tasting of a St. Germain Elderflower Liqueur tomorrow as well, and on Saturday the 22nd there is a tasting of Codorniu Cava and Scala Dei from Priorat; for those unfamiliar with these, the latter is basically a Spanish red; the Cava is Spanish sparkling wine. The tasting is free and what's even better, it's fun! 67 Wine and Spirits is at 179 Columbus Ave. at the corner of 67th St., 212-724-6767; www.67wine.com.

Posted on Friday, December 21, 2007 @ 08:40 AM | 4 replies View/Post Feedback

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Let Them Eat Cake: Ron Ben-Israel Wedding Cakes

Cakes, wedding or otherwise, simply do not come any more beautiful than Ron Ben-Israel's. And what's even better, they taste as good as they look: mouthwatering and exploding with confectionery flavor, which is not something you can generally say about wedding cakes. In business a little over ten years, Ben-Israel is the darling of brides in the know. Prior to his meteoric rise, the gifted baker was working for a caterer and baking charming little cakes on the side that were periodically used in window displays. One day, Martha Stewart walked by the Mikimoto storefront, and the rest is, as they say, history. (In fact, when Stewart's company celebrated its 15th anniversary, "the only cake she wanted," he declares proudly, "was mine.")

Ben-Israel says he is always influenced by things that are taking place in the design world, whether it?s architecture, interior design, flower arranging, the haute couture ateliers, and so on. "When everyone was doing delicate cakes white and pale with baby's breath, I wanted to do lavish things with saturated colors and big flowers -- hydrangeas. When Vera Wang was doing sexy wedding dresses, I wanted to do sexy cakes." Today, Ben-Israel is the wedding cake man to emulate. Cakes range in price from about $12 to $15 per slice, and the minimum is $500, depending on time availability of the bakers; orders are usually placed six months in advance. 42 Greene St. btw. Grand & Broome Sts., 5th flr., 212-625-3369; www.weddingcakes.com (This article originally appeared in the 4/06 issue of Manhattan Living.)

Posted on Monday, November 26, 2007 @ 03:51 PM | 3197 replies View/Post Feedback

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Today's Heat Will Drive You to Drink

O.K., it’s the hottest day of the year and you had better drink up.

That’s what we were doing this past Saturday at a train station in the lush Garden State, when the two young men from whom we’d requested directions asked whether we were swilling gin al fresco! You see, we were drinking SEI Water, our very favorite. Yes, we like Pellegrino and other new, trendy waters that deliver interesting flavor -- but they usually deliver that zesty punch because of a higher sodium content and that is the last thing we want on a really hot day...so we stick to the basics, like pure Catskills Mountain water from SEI. Besides, we’re in love with the bottle, a canteen-inspired shape -- slightly convex on one side and flat on the other, shaped so that it sort of does look like a flask of gin. It is, indeed, just the B-E-S-T for toting around: stores handily in a handbag, briefcase, pocket of a suitcase, or anywhere you stash it.

Aside from the shape of the packaging, the bottle itself has no newsy, busy label screaming its purity to you. Its wholesomeness speaks for itself: a crystal-clear bottle with crystal-clear, thirst-quenching, delicious New York State water. So hydrate and tank up today. Comes in 250 ml., 500 ml., and 1-liter bottles. You can even buy a gift box of five bottles for approximately $12 that includes one 1-liter bottle and two each of the two smaller sizes. Available at fine groceries, like Balducci’s. Call 212-727-7772 for other locations.

Posted on Monday, July 09, 2007 @ 02:52 PM | 1 reply View/Post Feedback

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Dad's Day Is Approaching: Drinks Are on the House

With Father’s Day approaching, time to start thinking about dear old dad…and truth is, there are traditional gifts and then there are wacky ones. But one of the most popular gifts is alcohol, to stock up the bar, and perhaps to offer something that Dad might not splurge on for himself.

So, if you are going to break the bank, then break it with Martell’s most dee-lish and dee-vine cognac, Creation Grand Extra, which is a reinterpretation of the Martell Extra that was first conceived two centuries ago. This is the smoothest, most mellow cognac you can imagine, with a delicate nose and an extraordinary finish -- like drinking a cloud. Sheer velvet. The color alone should tell you it is magical; it’s blended from cognacs ranging in age from 50- to 100-years-old. It comes in a stunning, arc-shaped, semi-circle, crystal-looking bottle, at $299 for 750 ml. This will assuredly tell dad that he’s the number one in your book.

For those dads who fancy vodka, Stolichnaya’s elit vodka is the ticket. It’s made with a century-old recipe, in the time-honored Russian tradition (and made in Russia): distilled four times, mixed with pure spring water, and then filtered using a patented freeze, a nifty process that causes the contents inside of the barrel to ice up, leaving only the best and most delectable vodka unfrozen in the center -- and that ultimately serves up unprecedented clarity and smoothness. This is for the true vodka connoisseur. It’s $75 a bottle for 750 ml.

Last, and assuredly not least, are the prestige wines from Wyndham Estate, Australia’s oldest continuously operating winery, and originally family-owned and -operated. An émigré from the U.K., George Wyndham first planted vines in 1828 and today the vineyard is home to countless award-winning wines, although the vintner is perhaps best known for its shiraz -- and for an extensive variety of shiraz, from a modest $9.99 for the BIN 555 (which won a Critic's Award at the Critics Challenge International Wine Competition) to the award-winning Black Cluster at $35.99. The company also produces ultra-premium Pinot Noir, Merlot, and Chardonnay, among others.

If want to spring for a really special gift, you can take dear old dad to Australia to tour Wyndham Estate; the tour features a visit to the historic cellars, open fermenters, and a 100-year-old operational basket press, ensuring that guests enjoy the traditional winery experience. There is also a 400-seat restaurant where tasting and sipping are definitely encouraged; the grounds further include a stunning natural amphitheatre that plays host to a number of musical and theatrical events. Overlooking the winery from a picturesque hill is Dalwood House, the original home of George Wyndham, which has been deemed a National Trust treasure.

Posted on Monday, June 11, 2007 @ 04:02 PM | 0 replies Start the Discussion

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Pop the Cork for Mom!

Regardless of what you are buying for mom, or where you are taking her to celebrate her special day on Sunday, pop the cork first on a bottle of the newest prestige vintage from Perrier-Jouët, its 1999 Fleur de Champagne. This prestige cuvée is blended exclusively in years that are marked by perfect weather conditions and a flawless harvest season. Since the 1964 vintage (which was released in 1969), only 17 subsequent vintages have been deemed worthy successors for the brand’s standard. This new vintage benefited from near-perfect harvest conditions in 1999: a cold but frostless winter followed by a moderate spring season, a warm and sunny summer, and capped off by a cool August, culminating in a flawless weather trifecta. Et voilà! The resulting Chardonnay wines are delicate, with heady, fruity aromas, while the Pinot Noir wines are light, bright, and fruit-driven. The resulting Fleur de Champagne is an elegant signature blend from Perrier-Jouët, and of course, delivered in the classic green, anemone-covered bottle.

It is one of the most delicious Champagnes you’ll taste and certainly perfect for Mom. It has a crisp and clean taste on the palate, with the slightest hint of almond and nougat, and a very long finish. Inhale its intoxicating scent and you’ll find that there are notes of white flowers (think gardenias and paper narcissus), a touch of honey, and a mind suggestion of a toasty brioche. It is just heavenly. The 1999 Fleur de Champagne retails for $125, and as the L’Oreal commercials suggest, your mom is worth it.

Posted on Thursday, May 10, 2007 @ 02:00 PM | 0 replies Start the Discussion

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Chocolotta’ Trouble

Uh-oh. We’re in deep cocoa trouble. Chocolatier Jacques Torres has just signed a lease to open his third Gotham emporium right across the street from -- dum-da-dum-dum -- our residence. Bring in the guys in the hazmat suits for damage control. The new shop will be on Amsterdam Ave. just north of 73rd St., within punting distance of the 72nd Street subway stop and Verdi Square. It will be 1,000 square feet -- in other words, just large enough to sell more chocolate than you could eat in a year. Stay tuned; we’ll be getting more particulars and an opening date...so you can mark your calendar and we can start the diet -- so we’ll all be ready for the maestro when he starts tempering that chocolate on the UWS.

Posted on Tuesday, March 20, 2007 @ 02:36 PM | 0 replies Start the Discussion

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