Wine Shop: Zachy’s Wine Auction @ Restaurant Daniel

http://www.zachys.com/
http://www.danielnyc.com/

We decided to try out the Zachy’s winter wine auction last Friday at restaurant Daniel on East 65th Street. It was our first time going, and we didn’t know exactly what to expect.

The day started at 8:30 AM with a complimentary breakfast supplied by Chef Daniel Boulud’s kitchen. While enjoying the meal, Zachy’s president, Jeff Zacharia, greeted us warmly, and told us, “It moves along quickly, and if they don’t see your paddle just holler out, BID.”

Prior to getting underway, the auctioneer, Fritz Hatton, explained that a19% buyer’s premium and the appropriate state sales tax is added to every winning bid. We found that the catalog is essential in order to follow the action. We printed it out in advance from the website, but it could have been purchased on site for $30. Also helpful, there was a wireless internet connection in the room.

There were about 60 of us sitting around at tables, and about a half dozen staffers from Zachy’s taking phone bids. A total of 1,307 lots were available that day, grouped by consignor and then wine region. At one point midmorning, Fritz announced that six bottles were being opened for tasting. We went over and tried a 2002 Burgundy form Echezaux and a 1966 Chateau Ausone. The ultimate winning bids for these wines were $95 and $119, respectively, which included the 19 % buyer’s premium but not the sales tax.

We went to this event seriously interested in a six-bottle lot of Clos de Tart, a grand cru we buy when we travel to Burgundy. But, there were four bidders and it was gone in an instant. The next thing we knew, it was noon, Fritz was up to lot 412, and we had seen enough for our first auction. It was a fascinating and enjoyable NY wine experience. We will return to the next Zachy’s wine auction in the spring.

Chocolate Shop: Dylan's Candy Bar

1011 Third Avenue (at 60th Street)
646-735-0078
http://www.dylanscandybar.com/

In a league of its own, Dylan’s Candy Bar defies easy categorization, offering old fashioned treats in a thoroughly modern setting. It’s a kaleidoscope of a candy shop, brightly colored, packed with what seems like thousands of choices, wildly popular and always crowded. At first glance, it seems that the shop’s charms are aimed at preteen girls, but after wandering around, you begin to admit that it actually appeals to kids of all ages.

One wall on the main level is devoted to a serve-yourself chocolate section with dozens of varieties of old-fashioned treats covered in chocolate—huge malted balls, marshmallow bars, jelly rings and oddly addictive Rice Krispies, just to name a few. Scoop out want you want, and at $10.99 per pound you don’t need to worry about breaking the bank. They are very good and fresh, and we think the chocolate is the highlight of the shop. You’ll also find 14 varieties of two-ounce Belgian chocolate bars ($2.75 each) and downstairs there’s a terrific variety of classic chocolate candy bars that have been popular for decades. For you “older” kids, seeing them just may bring back a childhood chocolate memory and put a smile on your face.

Remembering Jean-Claude Vrinat

An old food friend of ours passed away this week. His name was Jean-Claude Vrinat, the owner of Taillevent, the famous grand restaurant in Paris. To have dined in his company was to be treated like royalty. He had a presence about him and a special gift that went beyond hospitality. Monsieur Vrinat was a legend.

At every visit, we always felt his warmth. It was like he placed us on his VIP list and considered us his friends. But everyone got this same special treatment from him. Even when it was years between visits, he always remembered us and asked about NY.

Over the years, we ate at Taillevent as often as our schedule and budget allowed. It may have been to celebrate a birthday or an anniversary. We went one Christmas Eve, just the two of us, and another time with a French chef friend who came in from the countryside with shopping bags filled with homemade confiture and bounty from his garden. Then one time we invited a husband and wife, both accomplished physicians, who love to eat fabulous food and know great wines.

A few times (in stronger dollar days) we treated ourselves to lunch at Taillevent right before going to the airport before the long flight home, and everything became more tolerable. It was at Taillevent that we ordered our first bottle of Château Lafite Rothschild. There was also a lunch where we selected an expensive Château-Grillet from the Côtes du Rhône that was corked. Monsieur Vrinat came by, took a sniff, and nodded like the expert that he was. He took extraordinary pride in his wine list. There was no one better.

This past summer after his restaurant was undeservingly demoted from three stars to two by Michelin, our meal was never better. When we told him this, he simply smiled and thanked us. We will miss him a lot the next time we dine at Taillevent.

Restaurant: Artisanal Fromagerie & Bistro

2 Park Avenue (at 32nd Street)
212-725-8585
http://www.artisanalbistro.com/
http://www.opentable.com/

Last Thursday, looking for a lunch spot to warm us up on that bitterly cold January day, we headed down to Murray Hill to Artisanal Fromagerie & Bistro.

The place was bustling. Appealing decorated in the style of a deco period Paris brasserie, the room was sparkling and well maintained. The menu, of course, was brimming with choices using cheese in a star or supporting role. And there are 160 wines available by the glass (no bargains here), and an large section of the menu is devoted to flights of cheese with optional paired wines. We wondered why though, with all of those wines, there was no sommelier around to help with recommendations.

We naturally opted for two dishes that were heavy on the fromage. The macaroni and cheese ($18.50) was creamy and delicious—made with three cheeses (Emmenthal, Beaufort and Parmesan), bits of prosciutto di Parma and a light but crunchy layer of breadcrumbs on top. The addictive grilled cheese sandwich ($14.50), made with English cheddar was subtly enhanced by a bit of smoked bacon and ultra thin wedges of apple. Both dishes came with excellent mesclun salads (a larger one with the mac & cheese), and a scattering of homemade potato chips also jazzed up the sandwich platter. Our shared dessert, a chocolate tart with carmelized pear and salted caramel ice cream ($10.50) was a winner. Service was perfunctory and somewhat overly efficient.

We’d happily go back to Artisanal and maybe next time we’ll tear ourselves away from the cheese selections and try one of their classic bistro dishes.

Food Shop: NY’s Best Cheeses--The Cheese Counter at Artisanal Fromagerie & Bistro

2 Park Avenue (at 32nd Street)
212-212-532-4033
877-797-1200 (Cheese Center Orders)
http://www.artisanalcheese.com/ (web orders)
http://www.artisanalbistro.com/ (bistro)

We think that the Artisanal Premium Cheese brand and operation has, hands down, become NY’s best source for high quality cheese. By building a state-of-the art facility on W. 37th Street, they have been able to properly mature, age and store cheese like no one else in NY. There is a cheese school there too, but no retail shop. Rather, orders are taken over the phone or on their website. But you can shop in person at their one retail establishment, not so much a shop, but a counter nestled in the back of Artisanal Fromagerie & Bistro in Murray Hill.

We ate lunch last week at this restaurant (more on that tomorrow), and stopped by the attractive cheese counter to buy a few cheeses to take home. Here we met fromager Sean Faeth, who was happy to make recommendations and describe the cheeses in detail. A terrific, if expensive, bet are the raw Swiss cheeses (some with prices approaching $40/lb.), but you should feel confident putting yourself in Seth’s hands and asking for his recommendations based on your preferences and budget. He told us that you can walk in to buy cheese at any time the restaurant is open, and that he is generally on duty during the day, Mondays through Thursdays.

Wine Shop: Trader Joe’s

138 East 14th Street (bet. Irving Place and 3rd Avenue)
212-529-6326
http://www.traderjoes.com/

If you are the type that looks for a bargain when you shop, then Trader Joe’s is the place for you. Do not come here with a particular label in mind because chances are you will not find it. But if you have time to browse and you know your wine prices, give Trader Joe’s a try. Your shopping cart is likely to fill up quickly with some good deals.

Last month we paid a visit to Trader Joe’s and a bottle of Veuve Clicquot champagne was $36.99. Right around the corner at Union Square Wines the same bottle cost $5 more. In their limited style, Trader Joe’s only had the Moët and VC lines on their shelves, while Union Square had plenty of French champagne choices.

Yesterday, we saw two favorites from France. One was a red Burgundy from Volnay for only $19.99, and a Pierre Sparr Reisling for just under $10. You would be hard pressed to find better prices anywhere in NY. This brings us to Trader Joe’s famous “Two Buck Chuck” line. According to Adam who works the floor, Trader Joe’s has an exclusive on the leftovers from the giant Charles Shaw winery in California. At $2.99 a bottle, Adam steered us to both the Shiraz and the Cabernet Sauvignon as great buys. Depending on inventory, there are usually other grape varietals available as well.

One warning is to ask first about the delivery charges. It all depends on where you live. For us it was $19.95 a case, so we happily carried six bottles in two neatly packed brown bags home.

Chocolate Shop: January "Whites" Sale at Leonidas (Web Only)

485 Madison Avenue (bet. 51st and 52nd Streets), 212-980-2608
3 Hanover Square (bet. William and Hanover Streets), 212-422-9600
http://www.leonidas-chocolate.com/
Café locations: www.manoncafe.com/newyork.htm

Last Thursday, we stopped in at Leonidas, a favorite chocolate shop on Madison Avenue, and we found out about a web-only sale to help you along with your New Year’s resolutions to spend less money and eat more chocolate. For a limited time, you can get a one-pound mixed box of Manon Blanc and Manon Café chocolates for the astonishing low price of only $20 (regularly $32, with a price increase expected very soon). Details can be found at this link: www.leonidas-chocolate.com/manon-page.html

Leonidas is a real find the New York chocolate lover. You’ll be rewarded here with some of the most attentive service of any chocolate shop in the city, and the excellent, always fresh Belgian chocolates are a terrific buy.

The small, sparkling shop in Midtown has recently been updated with a new look, and it’s better than ever. The store is managed by Jacques Bergier, a tireless French-born chocolate maker’s son, who is absolutely committed to pleasing his customers, many of whom are regulars. The two biggest sellers are both made with a lightly flavored coffee buttercream: the Manon Café with a hazelnut on top and enrobed in milk chocolate, and the Manon Blanc, which is covered in white chocolate. Most of the fillings are made with traditional ingredients such as fruits and nuts, but occasionally more unusual flavors like chili make an appearance at the shop. Also terrific are the orangettes, dark chocolate covered orange peels and a newer addition, the citronettes, dark chocolate covered lemon peels. Both are addictive.

Leonidas packaging is suitably attractive for gift giving, but if you are so inclined you can spend a few extra dollars and get a more elaborate presentation. But you don’t need to go and buy a whole box though, since the staff happily accommodates customers who pop in for a piece or two for a boost at any time of the day.

In recent years, trends and economics have made the addition of three financial district cafés/shops a sound business venture for Bergier, who says, “In New York now, you can’t live on chocolate alone.” So for those lucky to be downtown, you can have a complimentary piece of Leonidas with your Illy coffee! The cafés also sell a good selection of individual chocolates and gift boxes, with the Hanover Square location offering the most extensive selection.