- 20+ Delicious Emmy Awards Cocktails and Snacks
- Urban Picnicking in Boston
- NYC's Top New Tapas
- Oatmeal, Cheaper, Faster and Better
- How Chicago Restaurant Maple & Ash Made Up for Missing Out on Restaurant Week
- A New Orleans Pastry Chef's Broadway-Inspired Dessert Menu
- Big Bad Burgers
- Super Bowl Postmortem
- Recreating Michael Phelps's Diet At Home
- Exciting New Seasonal Beers are Perfect for Pairing
The restaurant at The Carlyle, a Rosewood Hotel.
Hard-core foragers like “Wildman” Steve Brill have proven that great ingredients don't have to come from country farms. Now, chef James Sakatos of The Carlyle, a Rosewood Hotel, is going extreme-locavore with his new Tastings of Central Park menu, which debuts tomorrow. The iconic New York City hotel is just blocks from the park, and the menu will highlight park ingredients such as oyster mushrooms, chickweed, sheep’s sorrel and sumac berries. Don't expect to find anything too crazy, like squirrel or pigeon, though. The park produce acts as an accent in dishes like sumac-spiced Amish chicken, sautéed dandelions and potato-crusted black bass with park-sourced braised burdock.