This marquee drinks expert has arrived in New York to take up residence at the chef Alain Ducasse’s Benoit until June 11, turning the bar into a Cheffe Cocktail pop-up. Margot Lecarpentier — who previously worked in New York bars and whose bar, Combat, in the Belleville neighborhood of Paris, gave the chef her nickname — has become the executive chef-mixologist for Ducasse Paris, Mr. Ducasse’s group. Known for innovative flavors, she will mix six signature drinks here, including a Jamaican Negroni with dark and white rums, Campari and vermouth; and the Chubu Spritz with pear spirit, vermouth, Bénédictine, grapefruit, vinegar, absinthe and soda.

Benoit NY x Margot Combat Cocktail Pop-Up, 60 West 55th Street, 646-943-7373, benoitny.com.

The East End of Long Island has been a food source, from land and sea, long before settlers from New England arrived. It continues to this day. From Sunday through June 30, the Parrish Art Museum in Water Mill, N.Y., will display “The Art of Food: From the Collections of Jordan D. Schnitzer and His Family Foundation,” with drawings, paintings, photographs, sculptures and ceramics, many by contemporary artists and many with ties to the region. Special events and talks related to the exhibit are planned.

Parrish Art Museum, 279 Montauk Highway (Head of Pond Road), Water Mill, N.Y., 631-283-2118, parrishart.org.

Daniel Boulud’s first steak house, La Tête d’Or by Daniel, is to make its debut in November in the new office tower across from Madison Square Park’s southern perimeter. Designed by Rockwell Group, it will have a 150-seat dining room for slabs of beef and more, done in American and Parisian styles, notably with French sauces. A bar area, a private dining room and an omakase steak and seafood counter are the potatoes alongside the meat. The sandwich shop Alidoro will occupy part of the building’s ground floor.

One Madison Avenue (23rd Street).

The French guidebooks have announced 10 restaurants that are being added to the New York lineup of more than 400 places. They are Bangkok Supper Club, Bar Miller, Barrio, Cecily, L’abeille à Côté, Moono, Nōksu, Shota Omakase, Untable and, on the rebound, Chef’s Table at Brooklyn Fare.

First opened in 2008, this flagship for the chef and restaurateur who also has Trattoria One Fifth, Peasant and Khe-Yo in his portfolio will close after dinner on Friday. Mr. Forgione will soon reopen it in the grand space that once housed David Bouley’s Danube and Brushstroke, at 30 Hudson Street.

134 Reade Street (Hudson Street), 212-941-9401, marcforgione.com.

Follow New York Times Cooking on InstagramFacebookYouTube, TikTok and PinterestGet regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.





Source link

Leave a Reply

Your email address will not be published. Required fields are marked *