Nick torching a cocktail

I could spend a whole week in New York and not get to all the restaurants and cocktail bars on my shortlist. But Booker and Dax was one of those do-or-die bars and well, I’m just glad that I made it back to the East Village on my last night on the island.

Lady of the Night (Reposado tequila, tomato water, horseradish, sriracha, worcestershire)

They’re flashy cocktails, but not purely for showman’s sake. (And what a show they put on.) These cocktails are, most importantly, delicious – and thought-provokingly so.

With Momofuku Milk Bar shuffled across the street for this few months-old cocktail bar, a torch, centrifuge and carbonating-shaker-contraptions (as they are scientifically called) are found on the same counters once occupied by crack pie and cereal milk soft serve machines. Booker and Dax is a collaborative effort by David Chang and Dave Arnold with the latter bringing his brand new methods to the table.

Liquid nitrogen application

The resulting cocktail menu is one that can be divided into fifths. That is: Bubbles, stirred, shaken, on the rock and Red Hot Poker. And if you’re interested in what you’re drinking in the least, you best be sitting at the bar if only to witness the wizardry of the process. For instance, if you ever thought water and ice was enough to chill your glass whilst the bartender makes your cocktail, think again, because only liquid nitrogen does the trick at Booker and Dax.

The Lady of the Night was effectively a liquid Bloody Mary – one to be enjoyed all times of the day. Horseradish tincture is in the cocktail, which was created by first muddling fresh horseradish with vodka and then re-distilling it. Sriracha essence? Basically the liquid resulting from centrifigual force enacted upon the infamous rooster sauce. The result was a Bloody Mary full of clarity. No pulp to be found – just all-out flavor.

Bangkok Daiquiri

Of course, I had to see the Red Hot Poker in action, so I ordered a Friend of the Devil, or what I’d call a ”Torched Boulevardier,” made with rye, campari, sweet vermouth and pernod bitters. As I was curious if the alcohol might be burnt off as a result of the torching action, Sother Teague reassured me that each cocktail is indeed made with more spirits to compensate. Served in a ceramic cup, the resulting cocktail was warm and comforting with a touch of carmelization to taste. And it was strong.

A super simple but delicious cocktail my friend Greg ordered was the Bangkok Daiquiri, made with white rum, lime and Thai basil. Unfortunately, I didn’t get to try any of the cocktails made with carbonation but was lucky to witness a fellow guest’s cocktail get shaken. She assured me that it was carbonated and delicious.

Next time, New York. Next time.

Step 3: Bone Luge (by Robbie)

Bone Luging. Have you heard of it? Maybe you have, and maybe you haven’t, but I’m confident in saying it’s the latest, hottest thing in food-cocktail trends.

Step 1: Consume bone marrow

I take food seriously. I take cocktails seriously. Food trends? Not so much. Let’s not confuse them. But I don’t take myself so seriously as to say that I’m so above any phenomenon without closer examination.

The process is simple: Order bone marrow. Eat bone marrow and leave the bone. Take one shot of desired spirit (a fellow bone luger helps here) and pour down the channel of the hollow bone while your mouth hangs eagerly on the opposite side of the “luge.” (The shot picks up the flavors of the bone during its travels.) Enjoy.

A trend that has arisen a few months ago (yes, it’s that “stale” already) out of Jacob Grier’s Portland, bone luging was something that intrigued me because: 1) I love bone marrow. And while I still have a few food-curious friends who are getting acclimated to the idea of it, I always have enjoyed those umami scoops of that gelatinous center. Yes – even without the crostini. 2) I love shots of (key:) good spirits. Okay, or fortified wine, if you want to get technical with me, here.

Add to the above: The combination of a quality, well-paired spirit with unctuous bone marrow has to be greater than the sum of its parts, no? I guess there will always be the eye rolling haters detractors. And there are the curious mainstream. The health proponents and enthusiasts. And of course, there will be the fanatics and the pros.

Step 2: Pour shots of desired sherry

As they say: Don’t knock it without trying it. And I did, on my recent stint to that other city over there on that other coast – at Prime Meats, one of my favorite restaurants, no less. And it was delicious. I believe the key factor in bone luging being classified as an all-out fad vs. arguable trend is which spirit/wine is used in the shot. Thankfully I was in good hands, as Sother Teague (@creativedrunk) poured shots of Oloroso Sherry for my friend Robbie and I to luge with. As Sother explained, since sherry is closer to a wine, it’s sweeter and better than using a really brash spirit because it works well with the unctious bone marrow taste. And I have to say, the bone marrow really added some fatty finesse to that shot.

So where can you bone luge in Los Angeles, fearless readers? Bar | Kitchen in Downtown LA. (You can spy Daniel of Thirsty in LA, Chris Bostick of The Varnish and Zara of Providence doing “Fertreuse” luges here – that is, with Buffalo Trace Single Oak Project 131 & 132, Fernet & Angostoura shots.) If you don’t mind guiding your bartender and accompanying kitchen, maybe even try Lexington Social House – or if you’re brave, Wolfgang Puck’s CUT, which is known for some of the best bone marrow in the city. Bone luging is for the brave, not for the shy, because there will be lots of attention and questions! If you’re lucky, you’ll get the disgusted looks.

I’m sold on the novelty. Not so much the tequila bone luge shot, though I haven’t tried it yet. And yes, it’s a novelty, because I’m not about to get mad at a cocktail bar because its kitchen doesn’t serve bone marrow. Just make sure you’ve got the right shot, and if you enjoyed eating the bone marrow in the first place and step, the luge action may make your selection a shot of heaven.

Past coverage: Brooklyn, NY: Prime Meats is Simply Divine

Sauerbraten on Pretzel ($10)

My familiarity with The Franks, funny enough, began in Los Angeles at a little restaurant called Animal. So upon visiting Prime Meats with NYU grad student Nancy, I had experienced the imported version of Italian food originating at Frankies 457 – immediately next door.

Interior of Prime Meats

But that lunch, after my vintage hat box purchase at the Brooklyn Flea Market, would instead be German. Prime Meats’ menu is intact with The Franks’ restaurant philosophy, with housemade items and farm-to-table ingredients. The servers wear suspenders, cuffed jeans and pin-striped shirts; I had never been inside a German restaurant that had so successfully turned “dingy” on its side to yield “hip.” And here we were. Brooklyn. It was a beautiful, sunny day when we visited, and natural light flooded the doubly-expanded, distressed, wooden interior.

Though our fellow diners seemed to prefer breakfast, Nancy and I both settled on lunch. I was eager to try another interpretation of the German influences that had been so prevalent in my Midwest upbringing – or at least experience the Brooklyn, artisanal approach to it. Nancy’s Sauerbraten was dressed with braised red cabbage and came with a side of Bavarian mustard. The housemade pretzel braid that encased the sandwich, however, was key. I may have stolen a bite when she went to the bathroom, and had tried to refrain from asking for that third or fourth bite once she returned. That is my confession.

Weisswurst, Sweet Mustard, Pretzel Roll ($10)

That’s not to say that I was in the least bit dissatisfied with my serving of Weisswurst – made with minced veal and pork bacon. The server helpfully divulged that typically, the wurst is opened and the interior spooned out onto a roll – but that this housemade version was completely edible, inclusive of casing.

And he was right. It steamed as I cut it open and its texture inside was perfectly tender yet bouncy to the bite. I was really blown away by the mustard (also made in-house, of course) with its potency and subtle sweetness.

This is definitely a place that I would slate for a re-visit with purposes of trying more selections on the menu. It’s also a restaurant that would inspire me to call Brooklyn my home should I ever move to the East Coast, what with Prime Meats’ kitchen open until 1 or 2 AM. (It could be that early kitchen closing time is just an L.A. thing – grrr.) The prices are more than reasonable, staying true to making artisanal and simply prepared food accessible. Who knew that probably my favorite, casual German restaurant would be in Brooklyn?

Spaghetti With Tomato and Basil ($26)

It really all started with a heavenly dish of Duck Foie Gras Ravioli in Meatpacking District. So when I heard Scott Conant’s Scarpetta was coming to the left coast back in October - and no further than across the Canon Drive Beverly Hills parkway from Bouchon – I became elated that I would finally get to try the famous spaghetti. What’s more, I wouldn’t have to reserve one of my meals to do so (and commit a “repeat”) on my next trip to New York.

It’s a $26 entree in an upscale, self-described “Old Hollywood-style” interior. Personally, it reminded me more of New York – but I have prior associations and attachments. The pasta in Beverly Hills, though? Perfectly al dente. It’s made with semolina flour and zero-zero pasta. The fresh basil brought the other dimension to the vibrant tomato, and I found myself scarfing down the European-sized portion of noodles and sauce.

If I visit Scarpetta often and never order another dish, I would be just as happy.

Exterior of Lincoln

One of my strategies to eating around New York on an indispensible budget is to do lunch well – especially if the dinner entrees of a desired restaurant tend to hit a higher price point. Lincoln, however, was not to fall under that game plan. Sam Kim said, “It’s THE opening of Fall [2010].” So I secured a reservation three weeks prior to opening and four before I boarded for JFK. It is a special place that, upon approach and even closer look, was designed to seamlessly blend into Lincoln Center. It is successful, indeed – etymologically and aesthetically, inside and out. It’s a masterpiece complete with a sloped, grass-covered roof that doubles as a lawn.

Capesanta In Padella | Sea scallop, sunchokes, almonds, sunflower oil

I had two dinner companions, and we all agreed that the feel of the space was uniquely pleasant. Beautiful. ”It’s like how an airport is supposed to feel,” my friend Robbie said. The pristine, glass-encased kitchen highlighted the excellent service we received all night in an impeccably casual, yet elegant, ambiance. Through the glass walls, I admired Jonathan Benno – previously Chef de Cuisine at Per Se for 6 years – as he sent out each dish. The servers’ pace was expedient but never hurried.

We were artfully presented with thin crisps – seasoned with things delightful and elusive to my memory – before a perfect selection of three varieties of bread. The butter, made with 83% Vermont buttercream, was some of the best I have ever had. Our appetizer, a perfectly seared sea scallop with almonds and sunchoke smear, was a delicious departure and made me excited for more.

Cavatelli con Vongole | Razor clams, peppers, lemon thyme

We were all in the mood for the Primi (pasta) selection on the menu, though I’d be lying if I said the Carne didn’t pique my curiosity. The Bistecca alla Fiorentina ($90) yields 28-day aged prime black angus sirloin, bone marrow sformato and cipollini agro dolce. Sure, I was committed to dinner but also next month’s 31-day rent. Perhaps on a return New York rendezvous.

Strozzapreti alla Genovese | Zucchini, yellow squash, squash, pesto

I had to witness the pairing of cavatelli with razor clams by ordering it. True to suspicion, they blended perfectly and in no small part by the lemon thyme sauce. I enjoyed discovering whether each morsel was a clam or cavatelli.

Dave, a pescatarian, ordered the Pesto Strozzapreti with Zucchini. The rustic pasta shapes were in a classic, well-executed pesto sauce and accompanied by fresh, perfectly-cooked vegetables. Robbie very much enjoyed his piping hot Lasagne Verdi alla Bolognese, the ragu sauce of which included pork, veal and beef – and I enjoyed my little bite of it.

Budino al Cioccolato | Pistachio genovese, burnt orange sauce, clementine orange sorbetto

Dessert was a symphony of flavors – a perfect fall finale of pistachios with pistachio cake and burnt orange sauce set against a vibrant orange sorbetto with the chocolate budino ultimately being the deliciously rich centerpiece. As it was drizzling outside on this New York September night, it was nice to cap off the evening with an espresso and this really elegant dessert.

My modern Italian meal at Lincoln (along with Del Posto – post to come, later) embodied what I rarely experience and miss in Los Angeles. It’s meals like this that remind me that my experience with service professionals in L.A. dining establishments by and large are means to the “big acting break” end. Service at Lincoln, however, is impeccable, extremely courteous and prompt. The cuisine is meticulous and the furnishings and overall feel are unmatched. Expect many accompaniments before and after your meal (pastries came after dessert, too) and back-of-the-hand menu knowledge by each member of the staff. I will return here when I return to New York (especially after learning upon further research they have a Negroni bar!).

View from 65th Street

Meatballs With Pinenuts and Raisins

I admit, I had never visited Frankies Spuntino in Brooklyn – nor Manhattan – but I was intrigued when I received a copy of their cookbook in the mail. How fascinating the story is, of how The Franks (Falcinelli and Castronovo, if I must be specific) had actually grown up in the same neighborhood, just to reconnect later on by sheer coincidence of running into each other on the street. As always, food brings people together.

Caesar Salad

Before that reconnection, both had worked in Michelin-starred French restaurants before coming back to Manhattan to work under big names like David Bouley and Charlie Palmer – and then ran their own kitchens to the tune of Moomba and Bistro Jean-Claude. But the drive to create their own Italian-American endeavor and get back to the home-styled cooking of their youth – without the gimmicks like red-checkered tablecloths yet with the affordability of a neighborhood hangout – rang loud and clear. It would have to be Brooklyn; later, their success would allow them to expand to the island and import their own olive oil.

Gnocchi alla Marinara with Fresh Ricotta

And now, the cookbook. What a beautiful styling it beholds, as if a volume in a series of classic novels. And the world tour that would bring them to a one-off at Animal on Fairfax, Los Angeles – with a certain New York Times article on medicinal appetite aids that would bring he, Vinny, Don and Roy Choi together (all were present during the Franks’ dinner).

The cheese and salumi plate, complete with fresh olives, roasted mushrooms and browned cauliflower was solid, as was the bread – especially when dipped in the Franks’ olive oil. Whether that olive oil passed the “extra virgin” test that’s been in the news lately remains to be seen, but it was some of the most flavorful I’ve tasted in awhile.

The Caesar salad was fresh, delicious and … made with Hellmann’s. Yes, Hellmann’s. Apparently, this very recipe was rejected by Koo Koo Roo (Falcinelli used to be a consultant for them) but I can guess that all Frankies Spuntino customers are ever so thankful.

House-made Cavatelli with Faiccos Hot Sausage and Browned Sage Butter

My favorite, however, had to be the Cavatelli with Faiccos Hot Sausage and Browned Sage Butter (recipe). Not too heavy but having plenty of flavor – including the kick at the end thanks to the sausage – the Cavatelli were ever so fun to bite, with a perfect, almost-gummy consistency.

Red Wine Prunes With Marscarpone

It is hard, though, to decide which meatballs I liked better – but the beef meatballs made with garlic, bread crumbs, pinenuts, raisins – and topped with Pecorino – probably won out on the pork braciola variety since I’m a mere traditionalist. But both are awesome, moist and baked, in keeping with the Franks’ desire to create hearty but not overwhelming dishes. The classic Gnocchi alla Marinara fit the same bill – with the vibrant tomato sauce really bringing out fresh flavors on the perfect canvas that was the gnocchi. I don’t remember appreciating gnocchi as much as the Franks’, much less one that was simply dressed with marinara, yet enhanced with a rich ricotta. Then again, margherita pizza is my favorite because it’s simple.

And the dessert. The cheesecake was heavenly – not too rich and having a perfect, creamy consistency. But the real favorite was the prunes steeped in red wine and paired with marscarpone. I love wine and cheese but I could not have imagined this perfect marriage. It was a savory dessert thanks to the creamy-wet cheese but also subtly sweetened by the prunes. The richness of the dessert was perfectly accentuated by the red wine those prunes were soaked in. I would go to New York just to order this dessert after the pinenut-raisin meatballs and Cavatelli!

I can tell the Franks’ Frankies Spuntinos are both special, neighborhood spots just from having tried their food. The prices are remarkably low for the quality – especially given their New York locations. I wonder if I might blend in if I tried…(doubt it).