“There is no such thing as a new idea. It is impossible. We simply take a lot of old ideas and put them into a sort of mental kaleidoscope. We give them a turn and they make new and curious combinations. We keep on turning and making new combinations indefinitely; but they are the same old pieces of colored glass that have been in use through all the ages.” Mark Twain, a Biography
Freshly back from a cheeky trip to Williamsburg (all in the name of research), the stand out food theme seems to be same ingredient served in 3 different ways. Paul Winch-Furness I am not, so apologies for the terrible photos, but if you are headed that way, here were my highlights….
MAISON PREMIERE kicked off with a Brooklyn institution for Martha’s Vineyard oysters & epic cocktails
REYNARD http://reynardnyc.com/ trout with grilled radish & herb salad plus stand out dish, parsnip salad – pureed, roasted & fried.
ROBERTA’S http://www.robertaspizza.com/ full of surprises, who know broccoli, kale & kohlrabi with anchovy would be a trip highlight? Broccoli prepared 3 ways, naturally! Perfect pizza too.
HOTEL DELMANO http://www.hoteldelmano.com/ wonderful sparkling reisling & snow crab legs
LOCANDA VINI & OLII http://www.locandavinieolii.com/ far too many Sage Jermaine’s, saved by pasta 3 ways. Great eclectic crowd.
FIVE LEAVES http://fiveleavesny.com/ bruleed grapefruit, house picked ginger & fresh mint – a fruit transformed, genius!
RYE http://ryerestaurant.com/rye/ effortlessly makes old school glamour feel fresh & current. Loved this place.
IDES http://wythehotel.com/the-ides/ heavenly views, inside & out.
Three ways in the mental kaleidoscope, who knows what will come out…