“Shift Drink” at Colicchio & Sons
We are not making any breaking news today by saying that we are huge fans of Colicchio & Sons, you already know that. If you don’t, here are few reasons why.
Not only do they continuously raise the bar on the dining scene in NYC and are true leaders in the industry, they are a group of uber-talented chefs, managers, servers and staff who deeply care about what they do. How deeply? Just spend a few minutes talking to them and you will quickly see how they feel about each other and the man in charge, Tom Colicchio. This is a family – a restaurant family, that is intensely focused on our enjoyment and working together to achieve greatness. Collectively, they consistently deliver the kind of inspiring experiences that all restauranteurs should take a lesson from. Whether its a casual beer and burger in the Tap Room, an elegant dinner in the main dining room or one of the many charity events that they graciously participate in, Colicchio & Sons is focused on every detail and passionately delivers excellence.
Chase Rabenn, a manager and beer guru at Colicchio & Sons, put together an event aptly named “Shift Drink”. A shift drink is just what it implies, a drink after your shift, in case you didn’t know. Together with Empire Brewing Company in Syracuse, Chase crafted a custom beer specifically for Colicchio & Sons and we had the extreme pleasure of attending the launch party. The beer was truly fantastic; the food, amazing as usual and the staff…well let’s just say, “You guys know how to throw a party!”
Colicchio & Sons
www.craftrestaurantsinc.com/colicchio-and-sons
85 10th Avenue New York, NY 10011
(212) 400-6699
Nom Wah Tea Parlor
After Thanksgiving and way too much turkey, it was time for some new flavors. We sent out this Tweet into the social media universe, “Enough turkey! We are ready for a food throw down…any interesting suggestions for this coming week?”. Not more then a few seconds later, we received a response from Wilson Tang of Nom Wah Tea Parlor, “how about a dimsum dinner throwdown?”, and the rest was history! We quickly made Nom Wah’s first Twitter reservation, the power of social media in the food universe was in full force.
New York City’s Chinatown is a truly unique place, fast paced with exotic sounds, smells that plays a very important role in the city’s vibrant food scene and is steeped with historical significance. And then there’s Doyers Street home to Nom Wah. This small curved street that cuts through Bowery and Pell Street is straight out of a movie. Early in the century, the bend in the street became known as “the Bloody Angle” because of numerous shootings among the Tong Gangs of Chinatown that lasted into the 1930s. The street was ideal for street battles not just because of its angle but also because of the tunnels that connected the buildings. Hatchets were frequently used, leading to the creation of the expression, “hatchet man.” According to law enforcement officials, more people died violently at the “Bloody Angle” than at any other street intersection in the United States. Thankfully, the violence died out decades ago and now Doyers Street has become a dining destination with amazing restaurants and bars.
Back to the Dim Sum throw down.
Nom Wah Tea Parlor first opened at 13-15 Doyers Street back in 1920 as a bakery and a tea parlor. For most of the 20th century, Nom Wah Tea Parlor served as a neighborhood staple offering fresh Chinese pasteries, steamed buns, dim sum and tea. After it lost its lease at 15 Doyers in 1968, it moved into a brand new kitchen at 11 Doyers Street and has occupied 11-13 Doyers Street ever since. In 1974 Wally Tang purchased Nom Wah, the restaurant he had been working at since 1950 at the age of 16. The Tang family has operated the restaurant ever since, and today, Nom Wah is managed by Wilson Tang who not only carries on the tradition but has taken the restaurant to a new level of excellence.
When you walk into Nom Wah, you are transported into Chinatown’s past but the food will take you to a place you have never been before. In most Dim Sum restaurants, carts are wheeled through the dining room where you select the items that you want. At Nom Wan, everything is cooked to order, yes, a la minute. This is a complete game changer! Because the dim sum are not prepared in bulk and then left sitting in a massive steamer, the product is pristine, intense and flavorful beyond expectation. Wilson’s vision of serving in this manner has elevated these delicious little bites into a culinary masterpiece of freshness and big flavor.
So, the food is outrageous, and so is the service. The staff at Nom Wah are friendly, helpful and knowledgeable not only of the menu, but in the history of the food and the community. We ate, laughed, drank and left feeling like family which is exactly what Wilson wants you to experience. Nom Wah is all about friends and family. Once you eat here, you are adopted into their extended family and will be welcomed back with warm and genuine hospitality that has been past down through generations. Make is your mission to visit Nom Wah and let Wilson know that we sent you!
Nom Wah Tea Parlor
www.nomwah.com
13 Doyers Street New York, NY 10013
(212) 962-6047
Mihoko’s 21 Grams
What do you get when a philanthropist, art collector, and former ballerina decides to open a restaurant in NYC? One of the most visually stunning spaces to be opened in NYC in a very long time, paired with cuisine that is innovative and inspiring – Mihoko’s 21 Grams.
We were invited for a cocktail reception by our friends at Jessica Aufiero Communications to sample what it happening at 21 Grams. From the wonderfully creative cocktails, ridiculously delicious hors d’oeuvres and best sake ever, we were more than impressed.
This is just a quick peak into 21 Grams as we were invited back for the full experience. So, keep watching and stay tuned for more!
Mihoko’s 21 Grams
16 W. 22nd St., New York, NY 10010
www.mihokos21grams.com
212-741-0021
On the Set of Watch What Happens Live!
Hanging out at the Clubhouse with some great chef friends! Thanks Andy!
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