Shanghai, a foodie’s paradise. Within a city that has over 10,000 nightly mobile food stalls, the possibilities are endless when it comes to the ranges in taste, texture, and look of the snacks you’ll find. Catch my ten personal favorite street food items below (in no particular order of deliciousness):
In June 2016, we spent the weekend in Cincinnati and Kentucky Speedway for the #smellegendary expedition hosted by Old Spice, with Reds games, Tough Mudders, Starbucks and, of course, Old Spice products. Here are the field notes by Benjamin Schmidt!
There’s always been a little confusion about where Hells Kitchen ends and Theater District begins, and vice versa. Newly opened bar “Dutch Fred’s” at 307 W. 47th looks to, if anything, be the boundary line: Dutch Fred, a police officer around 1900 said while patrolling in the area, “Hell is a milder climate, this is Hell’s Kitchen.” The name stuck for the neighborhood, and finally there’s a bar acknowledging the curious reality. We were able to spend some time at Dutch Fred’s on a warm June evening, exploring the space and tasting the menu.
Located in a prime section of theater and arts venues just west of the real craziness, Dutch Fred’s is close enough to be a stopover before a show, but far enough to not send shivers down a New York native’s spine when invited there. If anything, Dutch Fred’s feels comfortable and authentic. A long bar frames the room with wood all around. Ornate detailing on the floor and ceiling made the entire space feel like the interior a luxurious old sailing ship. Selections of hightop tables dotted the room and, an open air space towards the front was perfect for a private event. Not to mention an eager and educated waitstaff who seemed to actually enjoy being there.
We started the evening with a few mixed drinks, a dramatic (literally) selection of drinks include “Astaire Sipper”, with Woodford Reserve Bourbon, Campari, Antica, and chocolate bitters as well as “Hell is a milder climate” (hey!), which involved tequila, Campari, Grapefruit, bitters, Agave, and lime. These drinks pack a punch, certainly, but are complex enough to enjoy at a measured pace. Some lighter drinks include “Kinky Boots”, a bright and ambitious drink composed of little more than Vodka, lemon St. Germain, and raspberries. Simple, but totally satisfying. My personal favorite was Kiss Kiss, Bang Bang, which is composed of Brockman’s gin, blackberry puree, lemon, and champagne. It was fun but approachable, substantiated by the gin and lemon.
As for food, we took pleasure (perhaps a bit too much) and indulged in a perfectly executed Ahi tuna, beef sliders done just right, with a just-right amount of juiciness, a soft, curried crostini topped in egg and jalapeños, as well as a selection of beef and cauliflower tacos. The food was small enough to get through with just your fingers, but share a few dishes and you could easily fill one’s stomach.
After inviting a few friends to finish with us, with pleasure can we say Dutch Fred’s was delicious, inspired, and totally accommodating. We can’t wait to go again soon!
We hope Dutch Fred’s lodges itself in the mind of the population as well as the Hell’s Kitchen name did so many years ago. We’re feeling confident: the team behind bars such as Tanner Smith’s, Three Monkeys, and The Mean Fiddler is responsible for Dutch Fred’s.
Dutch Fred’s
307 W 47th St, New York, NY 10036
Mamo may have just celebrated its one-year anniversary in its SoHo location, but the successful eatery has been a staple in the French Riviera for over 23 years.
Eddie Huang, former lawyer, current restaurateur, and New York Times bestselling author, premiered a new culinary show on Viceland.
In classic Bergdorf Goodman style, the iconic department store took its team to Peru to shoot the Spring 2016 BG Magazine. To celebrate the launch of the colorful issue, Bergdorf’s hosted an evening of Peruvian delicatessens at their BG restaurant.
On Monday, February 29, the Meatpacking District hosted a “Battle of the Breakfasts” from the area’s hottest brunch restaurants.
Philippe Chow, a couture Chinese restaurant on the Upper East Side, is an interesting concept in itself. After all, ask any Chinese person and they will tell you that you should never pay expensively for good traditional Chinese food. So how does Philippe compare to the more traditional, if less fancy restaurants of China Town?
Philippe Chow, once the head chef of Mr. Chow (which was opened by Michael Chow, no relation) took a chance and opened his own Chinese restaurant on the Upper East Side. The restaurant is in motifs of black and white with dim mood lighting and three rooms available–a bar, dining room, and private room. It’s also interesting to note that though this is a Chinese restaurant, there is no part of the decor that hints to that heritage save for some black bamboo in the windows. In fact, the style of the place is a little reminiscent of a high class version of an American restaurant in the 60’s. The servers are in white coat tails, and the service is fast and attentive.
But let’s move on to what’s really at stake here: the food. The food, I can safely say, is good. And it should be if the patrons are paying 3 times more than they would for a traditional Chinese meal. The good news is that Philippe’s is authentic, and the drinks are creative and tasty, albeit a little pricey–almost $20 per cocktail. For entrees, we sampled three: lettuce wraps with shrimp, garlic scallops with bell peppers, and of course, the creme de la creme of any Chinese restaurant, the Peking duck ($75).
The Peking Duck was brought out and sliced in front of you, which was nice to see. It came with plum duck sauce, thin flour wraps, and green onions, customary of any Chinese place that serves Peking Duck. The duck itself was great, cooked the perfect amount, and really the only thing I had that night that was almost worth its price. This Upper East Side eatery is catered to a particular clientele for sure, but let me just share a secret with you: the food at Philippe is no different than the food you can get in Chinatown for $15. So whether you go uptown to Philippe’s or order in depends on how you wish to experience this amazing cuisine!
This is a review of Michelin star-rated Per Se, part of Thomas Keller Restaurant Group. It is located in New York City, USA. This review was originally written December 2014 with modifications made in January 2016.
What would happen if you stuck a restaurant in an art gallery?