CONTERNO VS. CONTERNO sounds more like a 1920’s boxing match in which two brothers face off in a makeshift ring above a Bensonhurst red sauce joint. It’s not, but it is the next best thing. Batali’s highly knowledgable and uber hospitable caporegimes take you on a tongue punch for tongue punch of masterly cared fro Nebbiolo grapes. The berry that makes world famous, highly discussed barolo. In 1961 brothers Aldo and Giovanni Conterno, sons of one of the best barolo makers, disagreed on their wine making philosophy. The feud that followed created two of the best wines on earth. At this 7-course dinner paired with the vintages, you get to ring the bell and call the winner. Monday, April 25th @ 5:30 to 11:15PM in NYC.
More Dinner Places
Arthur Avenue Food Tour
Walking around Arthur Avenue feels a little like a throwback to the days of my grandfather. Just off the boat from Italy, adapting to the “new” city by finding ways to make mozzarella and salami in these new urban conditions. We walk the shops and visit Mike’s Deli at least every quarter year BUT we rarely have more than our Italian roots to tell us the story of the streets we stroll. We wish we had Bronx resident and food aficionado with us on our visits. The 92st. Y’s Arthur Avenue Food Tour grants that wish. Susan will accompany you to her favorite spots while explaining some history of the neighborhood, Italian-American immigration and the food production. Saturday, June 18 @ 11am – 1:30pm. Meeting spot TBA.
Pasta Flyer Supper Series
If we stand for anything, it’s dinner. The more special the more better. When we discovered Mark Ladner, pasta making magician of Del Posto and Lupa fame, was celebrating his one year anniversary of his fast-casual Pasta Flyer with a supper series we we’re psyched to say the least. An already high-rotation, week day, post-workout, dinner for us because of the incredible value Mark and team bring to the literal table…Secret best meatballs in city, secret great wines by the glass…he’s crafted this dinner series with some of his best chef friends. From the likes of Mario Carbone to Maialino’s Nick Anderer to Barbara Lynch (who has the best oyster bar in Boston amongst her food dynasty) the menu creations are bound to be off the chain. We’re not sure what we’re most excited about. Two Italian’s in the same kitchen or a food storyteller augmenting the current Pasta Flyer menu. It looks like this was a Resy and Applestone collab too. Props to them as we recently were swooned by the 24/7 butcher. Tickets will undoubtedly go quick so make a move briskly. September 26th through November 7th in NYC.
Winter dining in RESY’s Yurt Villages
It’s getting cold. It’s getting dark. And, we’re all wondering what this shift to winter is going to do to our new found love of outdoor dining. Enter RESY’s Yurt Villages, a pop up restaurant city at your favorite restaurants around the country. We assume they will be heated because, well, they are yurts and its freezing. American Express card members had access for the last two days but today it opens to everyone at 11am so grab a spot before they’re gone. New Yorker’s will see some of their favs like Lilia and Crown Shy yurting it up. In DC, Fiola. In Philly. Zahav. Kann in Portland and Canlis in Seattle rep the pacific northwest. By now you must be envisioning that glamping spot you could never secure on airbnb BUT this reservation food is included. So lace up your redwings, grab your best made axe and head down to the yurt village for a night in the round. Second though, leave the axe at home.
The Future of Protein Dinner
We’ve got a little inside baseball on this one. Without spilling the beans too much, just know, the chefs behind this one have been friends of FTHQ for almost a decade. No big reveal BUT we can confidently say this, the Future of Protein Dinner is a must attend dinner. First off, who doesn’t like to time travel. Second, doing it with your tongue sounds far better than that antiquated phone booth Roofus had Bill and Ted ride. 80’s movie jokes aside, this experience spans three centuries of protein edibles. That’s meat for you culinarily challenged folks. Meat in it’s loosest sense, of course. You’ll learn, and taste, from where we started “meating”, trapping and hunting our food. On the other side, you’ll explore advanced cooking options through insect and plant based “meat” making. I know I’m psyched to get my grub on. Maybe literally. Tuesday, June 28 from 7 to 11PM @ MOFAD in Brooklyn.