TGA NYC: The Experience
I don’t know how, but it took me a whole year to get over to TGA NYC, the luxe sports bar located on the ground floor of the midtown Crowne Plaza Hotel. Still, no need to whine about lost time. I’ve been to TGA, I’ve tried it, and the verdict is in: I love it.
A high step above the usual midtown sports bar, TGA is practically a carefully designed and high ceilinged piece of modern art. Even now, decorated for the holidays, the white christmas trees and twinkling lights remind guests that TGA isn’t just an ordinary “Done with the grind of the day” after work drink spot -- it’s a cool, “I made a zillion dollars out of nothing,” after work drink spot, complete with a back-alley beer garden and creative cocktails. And then, there’s the food.
My friend and I started out with a whopping three appetizers: A Loaded Mac and Cheese with shrimp, short rib, and bacon; the TGA Jumbo Crab Cake, served with pineapple relish, sour cream, and black bean sauce; and Risotto Croquettes filled with a creamy truffle sauce. Everything was delicious -- I stuffed myself silly -- but I have to give the top prize to the crab cake. I don’t mind pineapple on pizza, but I now love pineapple on crab cake. Not a combination I would have expected, but definitely one I hope to try again in the future.
The real star of the meal, however, was the risotto I ordered for my entree. While the dish can be ordered with steak, shrimp, mushrooms, or asparagus, I, at the recommendation of my waiter, chose the three cheese. I was not disappointed. My biggest fear with risotto is that it’ll be bland, but the three cheese was a far cry from -- my friend ended up abandoning his amazingly seasoned Braised Beef Short Rib to eat what, as he put it, was “the best risotto he’s ever had.”
A huge shout out to Chef Israel Calderon for his wonderful dishes and beautiful presentation. TGA NYC is truly an experience, and in addition to breakfast, lunch, dinner, and a happy hour, they offer what’s sure to be a world-class bottomless brunch on the weekends. So check it out! And maybe I’ll see you there -- because I’ve already made another reservation.
For more information about TGA NYC, check out their website, https://www.tganyc.com/, or their insta, @tganyc.
Global Alive Luncheon at Nerai
If I had to name the three most prevalent ethnic cuisines in New York City, I’d go with Italian, French, and then Japanese. After that? Maybe Indian. Or Chinese. It’s subjective -- you can agree or disagree about the order, but I think it’s fair to say that Greek Cuisine is usually not on many New Yorkers radar, especially when looking for a sophisticated place to dine on a night out. After Wednesday afternoon luncheon at the gastronomically inclined Greek restaurant Nerai, however, I’d say it’s about time that changed. Greek food is here, it’s delicious, and it’s beautiful.
Nerai, located on East 54th Street, has to be one of the prettiest restaurants I’ve ever stepped into. The exterior -- light colored and draped with twinkling lights -- is a far cry from the concrete and glass facades that dominate Fifth Avenue. It’s elegant, glamorous… but of course, the restaurant’s real sell is the food.
To start off the luncheon, guests were served an amuse bouche of Tzatziki and Tarama along with a dish of grilled halloumi cheese, served with fresh figs and a fennel salad glazed with balsamic.
Following that was the “Xtapodi Sti Skara,” or Grilled Octopus served over Santorini fava with caramelized onions. It was only about the third time I’ve had octopus, but even I could tell that everything was perfectly cooked and flavored. And as much as I liked the octopus, I loved the next dish: the “Orzotta Thalassino,” a seafood orzotta featuring octopus, shrimp, mussels, and calamari. When I go back to Nerai (which will definitely be soon), this is 100% what I will be ordering.
To finish up what had already been an outstanding meal, the chefs at Nerai whipped up a “Paidakia Sti Skara,” or lamb chops served with honey glazed carrots, dolma, and oregano jus, and then followed it with a decadent dessert: A Tsoureki Bread Pudding filled with almonds, chestnut gelato, and praline cream. And is all of this doesn’t already sound amazing, just know that In addition to the fine food, Nerai had their talented Wine Director, Mr. Michael Coli, choose the wine pairings for each course. I don’t think there was single person by the end of the meal who was not only happily stuffed, but a little sloshed -- in the classiest way possible.
Special thanks to the host, Evageline Plakas, and Grigoria Kamaterou, for sharing their enthusiasm and love of Greece!
Outside the Shell: Oysters & Libation Pairing
On Saturday, October 14th, Pier A and Edible hosted 'Outside the Shell' - An Oyster and Libation Pairing Event. The event was an afternoon of freshly shucked oysters and delicious aromatic cocktails - all against the backdrop of New York Harbor. It was quite a way to kick off the fall festivities.
Edible Manhattan, the innovators behind some of the city's most desirable culinary events, invited patrons to a feast of sensory wonders dedicated to two of people’s favorite sybaritic pleasures: oysters and cocktails.
The superbly restored Beaux-Arts mansion that is Pier A Harbor House was a fittingly glamorous setting for this fabulous event, offering unforgettable views of the Statue of Liberty and the NYC coastline!
There was no other place to be than to be enjoying an array of oysters and cocktails and overlooking the New York Harbor from Pier A Harbor House. Guests sampled creamy and sweet oysters from the East End of Long Island alongside cocktails from celebrated spirit brands. Delicious food and drinks were featured from top NYC restaurants: Montauk Pearl Oysters, Blue Island Oysters, Fishers Island Oyster Farm, Lucky 13 Oysters, and Trois Petits Cochons, Montauk Pearl Oysters • Blue Island Oysters • Fishers Island Oyster Farm • Lucky 13 Oysters • Cornell Oysters • Oysterponds Shellfish Co. • West Robins Oyster Company • Eastern Bays Oyster Company • Pier A Harbor House • L&W Oyster Co. • Stinky Bklyn • Trois Petits Cochons • Hiro Sake • Proud Pour • Remy Cointreau featuring The Botanist Gin • Bruichladdich • New York Cider featuring Orchard Hill Cider Mill • Hiro Sake • Union Beer featuring: Sixpoint Brewery, Brewery Ommegang/Duvel, Barrier Brewing Co. and Flagship Brewing Co. • Diageo featuring Johnnie Walker, Singleton and Guinness • Pernod Ricard featuring: Absolut Elyx, Lot 40, Plymouth Gin and Lillet
Incredible wine, delicious fare, and amazing vibes in a gorgeous setting; Outside the Shell was the perfect way to kick off autumn.