© Erica Simone
The custom kitchen at Jay Kos.
New York City fashion designer Jay Kos finds shopping for clothes boring. "We all have what we need, but we shop because we love to express ourselves creatively. The experience should also be creative." To make the shopping experience at his new menswear store, which opens today on Mott Street, more fun for both him and his clients, he's installed a fabulous custom green-glass kitchen designed by Italian manufacturer GD Cucine. The food-obsessed fashion designer, known for his preppy haberdashery, is often inspired by the colors of produce in the green market. He will also use the farmers' market to inspire the dishes he cooks at the shop, though he says the signature dish will be an omelet with artichoke hearts, which he learned to make in Italy. A Russian baker friend will also be baking tarts starting next week.
© Sean Hunter
New this year at Bonnaroo: The Food Truck Oasis.
I’ve just spent the past few weeks interviewing the food-obsessed Superfly Presents team for the August issue of Food & Wine. Superfly is responsible for producing some of the country’s coolest music festivals, including Bonnaroo, which kicks off tomorrow on a 700-acre farm in Manchester, Tennessee. To celebrate the festival’s 10th anniversary, the Superfly team has gone overboard lining up not only stellar music but also amazing beer and food. Here, some highlights:
*Food Truck Oasis:This new food zone is the parking spot for a dozen food trucks from around the country. Don’t miss the Dirty South-Meatloaf Balls with pepper-crusted bacon, hash browns and bacon-scallion sauce from Asheville, North Carolina’s Eat Box; short rib sliders from Miami’s gastroPod; and tacos and burritos from Tampa, Florida’s famous Taco Bus.
*Broo’ers Festival: I can’t think of anything better than a beer festival within a music festival. More than 20 American craft breweries—including Pretty Things Beer & Ale Project and Abita—will be here.
*Fried Chicken & Champagne: On Saturday, June 11, rock stars like Eminem and Arcade Fire will be backstage at a private party, drinking champagne paired with fried chicken from NYC’s Blue Ribbon.
*Crawfish Boil: Superfly thanks the Bonnaroo staff by throwing a karaoke and crawfish boil party on Monday, June 13. New Orleans–based Shaggy’s Boil Inc. will be hosting.
*Food Drive: Last year’s food drive brought in more than 7,000 pounds of food donations, which went to the Good Samaritan Food Pantry of Manchester, Tennessee. This year, Bonnaroo hopes to get 10,000 pounds.
I haven't made it down to Battery Park to check out the brand-new Fatty in the Battery
. Needless to say, I also haven't visited Fatty Crab St. John
in the US Virgin Islands
. But Charles Bieler
, one of F&W’s excellent 40 Big Thinkers Under 40
and one of the Three Thieves
wine founders, has recently been to Fatty's Caribbean outpost. And shares this report.
St. John already had some eating and drinking classics: Who doesn’t love a Painkiller
from the Beach Bar
or a burger from Skinny Legs
? But three months ago, Fatty Crab
began cranking out heady dishes that raise the bar on the island's food considerably. This is the same Fatty Crab that I know and love from New York City, and yes, they brought a lot of their chile-fueled dishes with them. That includes the fiery “salt & pepper” squid, a Thai take on fried calamari with Sriracha sauce. The squid tentacles with fresh house-made cheese and tomato confit is much milder; so is the blackfin tuna tartare with yuzu and sorrel.
Like all Fatty Crabs, pork is the specialty here and the kitchen butchers its own pigs. I went crazy on pulled-pork sliders—a pile of sweet-savory shredded pork with sweet rolls and pickled daikon—as well as the crispy pork with pickled watermelon.
Since I'm a wine guy, I have to shout out importer Michael Skurnik
, who is a partner in the restaurant and designed the list (I don’t think he's directed a wine list since his days with Kevin Zraly
at Windows on the World). I found out it’s possible to buy bottles at Fatty Crab and take them back to your hotel or house rental, so I’d recommend you load up after your meal. And don’t turn down the assorted rum and mezcal cocktails, designed by NYC mixologist Adam Schuman
Sticky-sweet sodas have never much appealed to me, but fizzy drinks do start to sound tasty as we slide toward summer. I'm always on the lookout for unconventional thirst-quenchers, so I’m excited about a new crop of artisanal syrups popping up with comprehensible ingredient lists and flavors more complex than just “sweet.” My current favorite is Tomr’s Tonic (that’s not a typo—founder Tom Richter’s father called him “Tomr” as a child and the nickname stuck). The elixir was inspired by a 19th-century Peruvian recipe: Richter boils the cinchona tree’s bark to create a mixer that F&W’s Executive Food Editor Tina Ujlaki calls “bitter in the most pleasant way.” It's an awesome non-carbonated tonic syrup to mix with soda water and gin for the classic G&T, or just with seltzer as a citrusy soda alternative. I’ve found my new summer refresher.
$8.50 for 6 oz at tomshandcrafted.com.