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Archive for the ‘Food’ Category

New Autumn Dinner Menu at Porsena

In Food on November 14, 2012 at 2:04 pm

Striped bass, chickpeas, & braised leeks

Above: Lamb tonnato, roast lamb, poached tuna aioli
Below: Pennette w/ brussel sprout leaves, pancetta, & thyme (& glass of Rosé)

 

Here is what’s new on the menu:

Appetizers:
* Seared whole cuttlefish, w/ baby artichokes,
white wine, and mint
* A Little gem salad w/ warm bacon
dressing & egg mimosa
Pastas:
* Rigatoni al norcino, w/ house made garlic
pork sausage, ricotta, & black pepper
(from a Salvatore Denaro sausage recipe!)
* Gnocchetti con le pulezze, mustard greens,
garlic, anchovy, chili, & breadcrumbs

 Entrees:

* Striped bass w/ braised leeks & chickpeas (pictured above)

View the entire new
Porsena DINNER MENU here!

Check out details on

FacebookTwitter,

& Sara’s Tumblr page
Porsena
21 East 7th street
New York, NY 10003
tel. 212.228.4923

 

 

 

PORSENA EXTRA BAR OPENS TODAY

In Food on September 6, 2012 at 5:14 pm

Opening Thursday, September 6th. Wine bar. Mediterranean plates. Lunch & Evening service.

 PORSENA EXTRA BAR has a fleeting and changing menu, reflecting inspirations from the Mediterranean, random travels by Sara, and found ingredients.

EVENING:

* Lamb tartar, fine burghul, parsley

* Verdure sott’olio, lightly pickled vegetables

* Yellowfin tuna puttanesca, raw tuna, spicy tomato

* Green and yellow summer squash, tomato

* Lemon potatoes, caviar

* Escabeche, pickled mussels, house made giardiniera

* Surryano ham, spicy greens

* Mortadella mousse, sott’acetti, crostini

* ”Manteca”, caciocavallo, podolica butter, warm bread

* Raw milk cheese, rhubarb relish, toast

LUNCH:

Pane e companatico:

* Eggplant puree, spicy red pepper walnut puree, cucumber & labne, Sardinian flat bread

* Surryano ham, cantaloupe melon butter, cornichons, stecca

* Grilled “kimcheese”, white American, aged cheddar, kim chee, mayo, pullman

* Salami, spicy fig jam, sweet butter, stirato

Salads:

* Little gem, pickled herring, croutons, shaved grana padana

* Farro, arugula, tomato, cucumber, olive oil, red wine vinegar

* Italian olive packed tuna, fingerling potatoes, red onions, celery

* Fennel, radish, orange , red onion, parsley leaf, aleppo pepper

Pasta:

* Spaghettini aglio, olio, pepperoncino

* Spaghettini al norcino, garlic sausage, fresh cows milk ricotta, black pepper

Porsena Extra Bar!

Open Thursday, September 6th!

Next door at PORSENA

SEPTEMBER Calabria Dining Series

starting Monday, September 10th

   Read Sara speaking of Mediterranean picnics in

the New York Times!

Chef Sara in the NY Times

Check out details on

FacebookTwitter,

& Sara’s Tumblr page

Teverina Dreaming

Porsena Extra Bar

21 East 7th street
New York, NY 10003

tel. 212.228.4923

info@porsena.com

www.porsena.com

 

Porsena’s Summer Menu

In Food on July 27, 2012 at 10:53 pm
I was so excited that my favorite “pasta” restaurant has come out with a summer menu that I had to share the email. Check out below courtesy of Porsena.

Seared skate wing, Umbrian lentils & heirloom broccoli raab  

Chef Sara Jenkins has crafted a summer menu at Porsena: appetizers of a tomato & cucumber salad, a brandied chicken pâté, and salt cod cakes!

Porsena Summer Menu

 Fettucine rigate with grilled sepia & aromatic herbs

New pastas are pesto siciliano with pistachio, mint, and basil / pennette with green and yellow zucchini / gnocchetti with white beans, diced tomato, and manila clams / and a fettucine rigate with grilled sepia and aromatic herbs.

    Eggplant parmigiana, tomato, and besciamel baked in terra cotta 

The meat in the slow-cooked ragu will change on a daily basis, while the lasagna is seasonally replaced with a baked eggplant parmigiana w/ besciamel in terra cotta.

Gnocchetti with white beans, diced tomato, and manila clams

 

Entrees include a seared skate wing on the bone, with Umbrian lentils & heirloom broccoli raab, a hanger steak in anchovy butter, and a roasted rouge half chicken with farro and fennel!

Summer Menu at Teverina Dreaming

  

(Psst. In one month—PORSENA SINISTRA, wine bar and 

Mediterranean plates, opens next door….)

   Read Sara speaking of Mediterranean picnics in
the New York Times! 

Chef Sara in the NY Times

Everyone Loves PORCHETTA’S

Check out details on

FacebookTwitter,

& Sara’s Tumblr page
Porsena
21 East 7th street
New York, NY 10003
tel. 212.228.4923

 

Taste of the Lower East Side

In Food on April 26, 2012 at 11:49 pm

Taste of the Lower East Side was hosted tonight by Grand St. Settlement, which raises funds for the community’s programs and services.  This is one of New York City’s most highly anticipated tasting events because of the partnership between the neighborhoods local eateries. This was a great event to bring food lovers together and show support by donating to the less fortunate families in the Lower East Side.

Prepping the slowly braised succulent Porchetta ragu.

Sara goofing off for the camera...hope she doesn't murder me for posting this.

The always adorable Porchetta mascot.

Braised short rib taco from Stanton Social.

Me and Matt representing for Porchetta.

Cured duck breast from one of my favorite spots in the LES, Vandaag.

Pan fried rice noodle crepe with Kuma pork bolognese from Kuma Inn. This place is amazing, affordable, and BYOB.

Jerk chicken meatballs with mango chutney from The Meatball Shop.

Saffron soup, smoked mackerel, apple, and rye from wd-50.

Finished the night with some cheesecake gelato from il laboratorio del gelato.

 

Dinner with ADANTI at Porsena

In Food on March 29, 2012 at 10:02 pm

Chef Sara Jenkins presents a five-course tasting menu paired with the Montefalco wines of Adanti on Wednesday, April 4th! Wine and tasting menu: $85.

 April brings a celebration of the wines of MONTEFALCO to New York City, and a consortium of winemakers who use the Sagrantino grape, emblematic of central Italy and of the beautiful region of Umbria.

Tasting Menu with Wine Pairings, $85

 The Montefalco DOC was granted in 1979 and the DOCG, in 1992. Some Sagrantino vines, however, are believed to date back as far as the 18th century. The name, Sagrantino, recalls its early cultivation by monks to be used as sacramental wine and its use by local farmers specifically during religious feasts and festivals, such as Christmas and Easter. Sagrantino is suitable for long aging and pairs well with roasted meats and game.

And coming in May, Chef Sara cooks at

The Great Googa Mooga Festival

in Brooklyn’s Prospect Park!

Check out details on

FacebookTwitter,& Sara’s Tumblr page Teverina Dreaming

Porsena

21 East 7th street
New York, NY 10003

tel. 212.228.4923

info@porsena.com

www.porsena.com

 

Porsena Sinistra To Open This Spring

In Food on March 22, 2012 at 1:43 pm

Get fired up for one of the hottest new openings this spring, Porsena Sinistra. During the day this sixteen-stool extension to Sara Jenkins’s Porsena will operate as a lunch counter serving soups, salads, and yummy sandwiches; by night, chef Sebastian Jaramillo will head the wine bar dishing out cured meats, raw-milk cheeses, vegetables, and the raw-fish preparations known as crudo in Italy. More details to come soon!

Night of Napoli Cuisine at Porsena Restaurant

In Food on March 3, 2012 at 3:59 pm

Chef Sara Jenkins celebrates the CUISINE OF NAPOLI at Porsena, a cuisine of the sun in the shadow of the volcano, Monday, March 19th, 5:30PM-10PM. Neapolitans are the original macaroni eaters, famed for eating spaghetti with their hands from street side stands in the 18th century. 
 

Neapolitan macaroni-eating lads
 
Whitebait in Napoli

 

The passion Neapolitans have for pastasciutta and tomatoes seems an apt inspiration for a special menu. While Neapolitan-style pizza has taken the U.S. by storm, Chef Sara wants to showcase some of the other classics of this cuisine.

Menu di Napoli

Tasting Menu $55

 

Pesciolini fritte, fried whitebait

 

Scarola ripiena, escarole, olives, capers, anchovies,

 

Le Cozze, mussels, breadcrumbs, garlic, parsley

 

Melanzane imbottite, eggplant roasted w/ mozzarella, basil

 

Pasta Genovese, pasta w/ onion sauce

 

Ziti ereti, tomato sauce, mozzarella, parmigiano

 

Capretto, baby goat

 

Friarielli, broccoli raab, garlic, olive oil, chile

 

Strufoli, fried dough, honey

 

Check out details on

Facebook & Twitter

 

Read Sara ponder the “authentic” and

Italian food in The Atlantic Monthly


Porsena
21 East 7th street
New York, NY 10003
tel. 212.228.4923

 

La Bottega Restaurant at The Maritime Hotel

In Food on February 1, 2012 at 1:50 pm

Inside The Maritime Hotel, is a rustic Italian brasserie that serves up delicious thin crust pizzas and a cozy atmosphere. La Bottega is known for their spacious indoor bar and large outdoor patio, but that’s not all. Chef and long time friend, Bart Retolatto, gives you another reason to visit the trendy meatpacking restaurant. One being their thin crust pizzas which are cooked in a wood-fired oven like the tasty Pizza con Cavolini, Zucca e Gauncale. This thin crusted pizza is topped with caramelized brussels sprouts, roasted yellow squash, crispy guancale, pomodoro sauce, fontina and fresh oregano.

Pizza con Cavolini, Zucca e Gauncale

I absolutely love gnocchi because they are like little clouds of goodness. So I was especially delighted when Bart brought out the special pasta, Gnocchi di Patate di Dolce, which is sweet potato dumplings served in brown butter with crispy sage and Pecorino romano. It was a perfect combination of sweetness from the potato, a sharp flavor from the Pecorino and crunch from the crispy sage. A rich and flavorful dish that can definitely steal the spotlight.

Gnocchi di Patate di Dolce

La Bottega is the perfect place to unwind after a long day. You can bask in the sun during spring and summer in their outdoor patio or sink into their comfy banquettes on a cold winter night.

Maritime Hotel
88 9th Ave
New York, NY 10011
Neighborhood: Chelsea

(212) 243-8400

Sara Jenkin’s New Year’s Day “Around the World” Brunch

In Food on December 29, 2011 at 1:03 pm

image courtesy of Grub Street New York

 

Don’t miss Sara Jenkin’s Around the World evening brunch from 5-9pm on New Year’s day at Porsena Restaurant. Sara will be celebrating the world cuisine, including North Africa, Vietnam, Lebanon, Burma, and Italy! Check out the article on New York Magazine online.  What a way to ring in the New Year!

 
21 E 7th St
(between Cooper Sq & Taras Shevchenko Pl)
New York, NY 10003
Neighborhood: East Village

(212) 228-4923

www.porsena.com/

 

 

 

 

 

 

 

Earl’s Beer & Cheese

In Food on December 22, 2011 at 10:04 pm

Wow, what a huge asset to the UES! I’d like to keep Earl’s Beer & Cheese a secret, but I want them to stay around for awhile. If you like beer and you like cheese and don’t mind a little taxidermy then you will find yourself at the right spot. The chef, Corey Cova, who spent some time at Momofuku Ssäm Bar, created such a simple yet unique menu. Where else can you get Hudson Valley foie gras on Eggo waffles?

Everything about the menu seems so wrong but tastes so good.  Like the grilled cheese sandwich with NY cheddar, roasted pork belly, fried egg and kimchi.  What a strange but outstanding combination of flavors and oh so delicious!

Earl's Grilled Cheese

I had the beer cheese, which comes with freshly toasted buttered bread and raw garlic cloves for rubbing. Amazing! The cheese was soft and just a little bit spicy from the sriracha. I also had a bowl of tomato soup which was also spiced with sriracha. After slathering the bread with cheese it was even tastier as I drowned it in my tomato soup. Mmmmmm.

Earl's Beer Cheese

Earl's Tomato Soup

Earl’s is an exceptional beer bar and although it is tiny, grab a seat, get cozy and you will find yourself there for hours in good company. Can’t wait to go back and try the bread pudding. I hear it is vanilla and bourbon soaked up into french bread with cotton candy on top. Yum!

 

1259 Park Ave
(between 97th St & 98th St)
New York, NY 10029

(212) 289-1581

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