Cassoulet Cookoff and Greenmarket Fundraiser!

During the week of January 13-17, 2009, Jimmy's No. 43 will host a week long celebration featuring the best in Midwinter Greenmarket Sausage and German Beer. We'll call it Sausage and Wheatfest! This event is a collaboration with Slow Food NYC and the Greenmarket's Ed Yowell and part of our unwavering commitment to good, real food!

The closing day of the event, Saturday January 17 from noon until 5 :00 PM, will be dedicated to a Cassoulet Cookoff which will raise funds for the Greenmarket. For a $20 donation at the door you can come in and taste the fun! All proceeds will support the Greenmarket. Local favorite Sixpoint Craft Ales, will be available at the bar for additional charge per beverage.

Here are the rules: Each participant will cook one dish that will include at least one sausage from an approved Greenmarket vendor/farmer.

A few of the cookoff participants include:

Cathy Erway, noteatingoutinny.com
Chef Mark Bello of pizzaacasa.com
Chef Phillip Kirschen–Clark, formerly of WD~50, Jimmy's No.43, and Pegu Club
Melissa Rebholz, Greenmarket supporter and cook at Roberta's in Brooklyn
Kelly Geary, chef/owner of Sweet Deilverance.

For further information visit the Jimmy's No. 43 website.

Try This Fondue!

Anne Saxelby, cheesemonger goddess at the Essex Street Market, posted a delicious fondue recipe on her blog this week. Let's give it a try over the holidays:

Fondue Savoyarde as interpreted by Saxelby Cheesemongers and Anne Beuh:

For one bottle of white wine, you'll need about three pounds of cheese. You will also need the following:

1 clove of garlic, minced till quite tiny
Nutmeg and ground black pepper to taste
3 tbsp corn flour diluted in whiskey, bourbon, or eau de vie

For the cheese we chose:
Rupert (raw cows' milk. Consider Bardwell Farm, VT)
Pawlet (raw cows' milk. Consider Bardwell Farm, VT)
Grafton Classic 2 Year Cheddar (raw cows' milk. Grafton Cheese, VT)
However, there are innumerable other delectable combinations! Experiment and see what frightfully delicious concoction you can dream up!

1. Heat 1/3 bottle of white wine over medium-low heat.

2. Add 1/3 of your total cheese (about 1 lb if you're following this recipe exactly, but you can always make less! Three pounds is a lot of cheese... but we firmly believe in your cheese consumption capabilities.) Incorporate by stirring. Stir often and consistently, or else the cheese begins to stick to the pan!

3. Add a touch of garlic, nutmeg and black pepper to taste and continue to stir.

4. After a few minutes, add 1 tbsp of corn flour diluted in some kind of strong alcohol of your choosing.

5. Keep simmering and stirring for about 20 minutes total, then dig (or dip) in!

You can dip pretty much anything into this mixture and it'll be ridiculously tasty, but we picked boiled potatoes, steamed cauliflower, apples, and bread. Oh yeah, and just to guild the lily, we had some smoked ham from Jeffrey's on the side. When you've gobbled through the first round, just start it all over again till there's no more cheese in sight.

John Taylor: Wannabe New Yorker

Our favorite low country cook and purveyor of old time grits, John Taylor, sure as heck would like to be making food in NYC. He's emailed me, to date, chutney, cassoulet, and confit recipes. Listen up New York! Put your money in a Hoppin' John style restaurant!
Should you need any further convincing, check out this duck confit. (Scroll down for duck confit post)

The Sausage Advisory Board

As part of our planning for the upcoming Midwinter Sausagefest ( Jan 13-17 at Jimmy' s No. 43) we asked our sausage advisory board for their favorites. Here are some responses, condensed:

Karen Page, author of The Flavor Bible: Usinger's in Milwaukee
Sandy Murzin, food educator: DiPaolo's of Little Italy, NYC
Phillip Kirschen-Clark, former secret chef at Jimmy's No. 43: Violet Hill Farms fennel pollen sausage, 3 Corner Field Farms lamb and sheep chorizo, and anything from Salumeria Biellese in Hells Kitchen
Taylor Cocalis, Murray's Cheese educator: Flying Pigs Farm, and Dickson's Farmstand
John Taylor aka Hoppin John: "You mean local sausages as in up north? I don't know any. I make my own."
Lauren McGrath, Rick's Picks Pickles: Tamarack Hollow, greenmarket
Mike Smith, cook: Mazur's Manhattan Ave, Greenpoint

Best Beer Sausages and a Great Beer Link!

Holy pig farm! NYC Tastes - c'mon, you know that blog, don't you? -just named our sausages to their "Best of 2008" list. Kudos, bloggers!

As another treat for our readers... sometimes we come across a good beer link. So, here it is.

Too Much Beer

We have a serious problem at Jimmy's No. 43- too much beer. Kegs of special holiday ales, like Smuttynose Winter, Geary's Xmas, St Bernardus Xmas Ale, Saison Dupont "Les Bon Vieux", and Sierra Nevada Celebration Ale...how I love this time of year!

So I wrote this holiday beer poem, for all (which can also be seen in Time Out New York!):

stop by and visit, with open hands;
show me your empty pockets,
do not be afraid to say
"more beer please , sir"
we will not disappoint any of you weary, hardworking souls.

Happy Holidays!

Zaid the Farmer

Jimmy's No. 43 receives regular deliveries from Zaid the farmer of Norwich Meadows Farm (upstate New York, near Syracuse). He makes the 5 hour drive every week to sell his wonderful, certified organic produce on Saturdays in Union Square and on Sundays in the Thompkins Square Park greenmarket.

Zaid tells the story of Norwich Meadows Farm like this:

10 years ago we took over the farm. It was not being used and a New Jersey developer was planning to divide it. The economy in that area soured [then] he backed out and we were able to buy the farm. We almost lost the farm 3 years ago during the year of major floods. Over half of our crops were washed away. If it wasn't for Just Food and the CSA's it manages, we never would have made it. There is little interest in supporting farmfresh in our area.

Click to find out more about Just Food. Support your local growers- buy at the greenmarket!

My Late Night Snack

1 slice healthy bread (any bread, what is healthy?)
1 slice cheese.

Add a generous dollop or schmear of Schoolhouse Kitchen Mustard, which is not really mustard but a delicious egg based delight... yum!

Thank you Schoolhouse Kitchen!

Thanksgiving Food and Drink

It's that time of year again. All the food and dining sections are preparing us for Thanksgiving. I hope you like stuffing... and which wine should it be? Beaujolais Village or Zinfandel?

If I had my way this Thanksgiving, I'd be drinking some really good German beers at Jimmy' s No. 43. Mahr's unfiltered lager 'Ungespundet" to name one. I'd like to dig into some slow roasted porchetta, pulled pork style, with a nice root vegetable pureee. Maybe I'd go all out and try a big porchetta sandwich at Sarah Jenkin's new Porchetta down the block at 7th St and 1st Ave!

Slow Roasting a Pig?

The other day I was chatting with John Taylor - aka Hoppin' John - low country cook, author, and purveyor of heirloom corn grits. I've looked at his blog a few times. I love the recipes. When I mentioned that pork was slow roasting in the Jimmy' s No. 43 kitchen, Hoppin' John offered this tasty fall chutney recipe as a proper accompaniment. Try this for Thanksgiving.

John Taylor's Fall Chutney
This recipe is easy and everyone loves it. I usually use 3 lbs of pears and make 5 pints and process them for 15 minutes, but I put this on my blog for folks who won't can and like small batches:

1 pound hard, underripe pears, peeled, seeded, and chopped
1 lightly packd cup light or dark brown sugar
1 cup apple cider vinegar
1 teaspoon mustard seeds
1/2 teaspoon cayenne
1/4 cup crystallized ginger, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
2/3 cup light or dark raisins or a mixture of the two
2/3 cup chopped onion
1 tablespoon fresh lemon juice

Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which they were cooked and the brown sugar by boiling in a nonreactive pot until thick, about 20 to 30 minutes.

Add the pears and the remaining ingredients to the pot and cook for another 30 minutes, or until the raisins are soft, the onions are clear, and the chutney is thick.

The chutney will keep in the refrigerator for months.
Makes about 3 1/2 cups

Kudos for Bacon!

The Tasting Room at Jimmy's No. 43 is a happy place for those who love to savor their food. A happy participant of our recent Beer, Bacon and Chutney tasting said "It was pretty awesome." You can read more of his comments if you click here. Keep checking here and at the Jimmy's No. 43 website for information about future tastings, including the upcoming Beer and Pickle pairing. Don't forget, tonight is the Queens Historical Farm Benefit featuring Sixpoint beers on draft.

We'll see you there.

Top 10 Bars for Beer Snobs

New York Observer writer Michael Anstendig has a hot new list of Top 10 Bars for Beer Snobs. Jimmy's No. 43 lands at number 8 for it's "underground vibe" and "eclectic pints". Click here to read the full article.

Chew On This.

Two ambitious food lovers have designed interactive wheels to help users select local, seasonal foods at their peak. Perhaps a Beer Wheel should be next? Read more about this interesting product here.

Local Food Events at Jimmy's No. 43

Friends and Americans! Oh-bamn!

Let's celebrate with some local food events, AND WALK THE TALK:

Don't forget Monday, November 10 at 7:00 PM- Josh Ozersky (aka Mr. Cutlets) joins Wendy Smith of Schoolhouse Kitchen for a Bacon, Beer and Chutney Tasting. Find out why NY Barfly said upon learning of this tasting "...our mouth started to drip in what we can only describe as Homer Simpson fashion." For tickets and information, visit the Jimmy's No. 43 website.

Wednesday, November 12- Harvest Dinner to benefit Just Food, the CSA sponsor!
All night you will find an a la carte menu, good local beers, and interesting people including Jacquie Berger of Just Food. A percentage of all sales will benefit Just Food. Call for a reservation, walk-ins welcome.

November 12- 15- Fancy Dutch Beer Week! Celebrate Dutch Arts and Culture at St. Marks Church then pop over to Jimmy's No. 43 where we are featuring small production, delicious Dutch beers like Christoffel, and 5 others.

Tuesday, November 18-Queens Historical Farm Benefit. Eat, drink, meet interesting folk who attended Slow Food's biannual Terra Madre Conference in Italy and meet Queens Farm Director Michael Robertson. Enjoy Sixpoint Craft Ales on draught! More details to come.

Friday, December 5- Lift a glass to celebrate the 75th Anniversary of the Repeal of Prohibition!

Tuesday, December 9-Beer and Pickle Pairing. Rick's Picks and Ommegang Beers. Sample five delicious pairings. Check the Jimmy's No. 43 website for info.

Keep checking our site for more information, there's a Scandinavian Beer Party in the works and more mouthwatering events to come!

We Know Beer

Recently, The New York Times published an article about Brooklyn breweries including one of our favorites- Sixpoint Craft Ales. The New York Times reports that, "Its (Sixpoint) beers are a staple at beer lovers’ haunts like Barcade in Williamsburg and Jimmy’s No. 43 in the East Village."

That is most certainly true. We are proud to pour Sixpoint, but what if you don't know which beer will suit your tasty entree? Where can you go to find beer pairings to delight your palate? A query was posted on Chowhound just the other day: "Is there a restaurant that offers beer pairings with the menu?" Luckily, Jimmy's No. 43 is a good spot for an informal pairing, just ask for Jimmy!

Ewes Make Great Cheese

3 Corner Field Farm in Shushan, NY is all about lamb and sheep, sheep and lamb. Every week we buy their lamb chorizo sausages, which is one of the most popular menu items at Jimmy's No. 43. We serve it with a yogurt (tzatziki sauce) made from the same sheep's milk. We also frequently feature one of the sheep's milk cheeses on our cheese plate. Learn a little more about one of our favorite producers in this informative article.

Who is Richard Olney?

By now many of you who may have read in the New York Observer (Ten Beer Bars for Beer Snobs) that our chef is Richard Olney. This was an unfortunate mistake, but many under 40 don't know who he was.

A painter and great food writer, Olney found himself in Provence in the 1950's. In the 1970's he inspired a generation of Berkeley, CA food and wine folk such as Alice Waters and Kermit Lynch. Olney died in 1999.

This past summer, while searching for inspiration I circled some quotes in his book Simple French Food. One of them has been printed on the menu since then, in the place reserved for the chefs name:

"Simplicity - is a complex thing"
-Richard Olney

Cheese Cave Girl

Lucky me! I will be leading a class-Beer Pairing 101- at Murrays Cheese on November 19 with Zoe Brickley, the affineur aka Cheese Cave Girl. Click on to some pure cheese joy and read her blog, this post is about sheep dogs.

In the mean time, there are some other delights in The Tasting Room at Jimmy's No. 43. For example, tonight (Wednesday, October 29) at 7pm, sample some local ricotta from Salvatore in Brooklyn. Learn how it is made and enjoy pairing it with local beers.

On November 10 at 7pm Josh Ozersky is back in The Tasting Room for a Bacon, Beer and Chutney tasting. Wendy Smith of Schoolhouse Kitchen will be there to talk about their mustards and chutneys and, as always, Jimmy's No. 43 can be counted on for superb, bacon friendly beer pairings.

I Love Jimmy's No. 43!

Aw, shucks. If there is any reason to do what we do- this post on Sachin's Posterous is it.

Glad you enjoyed yourself!

Chili!

Saturday, October 25 from 2:00- 5:00 PM Jimmy's No. 43 hosts the New Orleans Benefit Chili Festival. In addition to the chili there will be beer from New Orlean's own Abita Brewing Company. Perhaps one of the chili contestants might be Cathy Erway. Check out Cathy's blog Not Eating Out in New York to whet your appetite for chili.

American Cider Makers Should Produce Pommeau

Pommeau is the favorite end of the night beverage at Jimmy's No. 43. Originating in Normandie, France, it is a blend of fresh cider and calvados (a cognac like apple brandy). 16% alcohol. New York state makes a lot of cider. All we need is a local distillery to make some apple brandy and upstate New York could solve its economic crisis with one happy and healthful product.

The kids at Mad Tasty Collective have a few drink recipes, one with Pommeau.

Also, Slow Food NYC's Ed Yowell has his own pommeau and apple brandy cocktail, the Local Jack, which he served at a 100 mile dinner this past spring.

Farm to Fork: Killing Chickens

We all talk the talk, but have you ever killed a chicken? Enterprising photographer and queen of all things local, Cecily Upton, got her shot this summer. Read her post, and marvel at how good food gets from farm to you.

Bacon and Escarole Recipe

Food writer Rob Patronite asked for this escarole and bacon recipe a few weeks ago. Jimmy's No. 43 had featured this recipe on the original menu back in 2005- 2006. I am THRILLED like a teenager to see it published in this week's New York Magazine!

Try your hand at this recipe, then stop by and taste some dishes from our new menu. For a preview of the flavors to come follow this link to see our menu.

Don't forget, on Tuesday October 21 join us in The Tasting Room for a guided Bacon, Beer, and Chutney Tasting featuring the beers of High and Mighty Brewery, with brewer Will Shelton. For further information, visit our website.

Jimmy's Brewhaha!

Tuesday, October 14th, Six Point Craft Ale's will be in the house at Jimmy's No. 43!

We will feature several of their limited beers on draft, offer an a la carte and appetizer menu of beer friendly dishes, and showcase all things local.

Tuesday, October 14th 6pm-11pm reservations accepted, walk-ins welcome, a la carte prices.

Greatest Cookbook Ever?

Food writers Andrew Dornenburg and Karen Page just released their latest book The Flavor Bible. Is it the greatest cook book ever? I definitely plan to keep it in my kitchen next to such classics as books by Marcella Hazan, Alice Waters, and Richard Olney. Read this great review in The Strong Buzz, and buy it!

The Honey Guy

Andrew the Honey Guy (from Bees Without Borders and the greenmarket) will be your guide for a local honey tasting in the Tasting Room at Jimmy's No. 43 this coming Saturday, October 4. In addition to Andrew's honey expertise, there will be local beer, wine, and cheese as well.

There will be one seating at 6:00 PM. Go to Jimmysno43.com for information or call 212 982 3006 for reservations.

Chocolate, Cheese and Beer (Back with a Vengeance!)

Jimmy's No. 43 and Saxelby Cheesemongers present the Chocolate, Cheese and Beer Tasting, which will take place on Tuesday, September 30 in the Tasting Room at Jimmy's No. 43. The evening will feature chocolate from Nunu's in Brooklyn, Craft Beers from across the globe, and cheese from Anne Saxelby. Two seatings are available at 6:30 and 8:30 PM. Visit Jimmysno43.com for more information and buy tickets or call 212 982 3006 to make reservations.

Great Belgian Beer Night

On Wednesday, September 24, Jimmy's No. 43 is celebrating Belgian beers. The Strong Buzz has put out the word that we will feature great Belgian beers that are typical to their style and region. From Nostradamus (a warm, rich brown ale) to St. Bernardus Dubbel (fruity with a touch of bitterness- highly drinkable!) to St. Bernardus Wit (white beer- tart, spicy and sweet) you will find so much to tempt your palate.

We will be pouring Belgian all week, starting Monday the 22nd. Come by on Wednesday night if you want to be part of the show! Until then, read more about the beer importer, D and V, whose beers will be featured this week.

Bacon Tasting Reviews

I like to share a good thing, whether it be good food or a person who knows good food and can share that knowledge with others. That's what the tastings at Jimmy's No. 43 are all about. One of my favorite tastings is the Bacon and Beer Tasting guided by Josh Ozersky, aka "Mr. Cutlets". Who can resist the succulent flavors of smoky, crisp bacon? Few can deny the allure of a fine bacon paired with a good beer.

Case in point, Mary Izett wrote in great detail about last year's bacon tasting. Bust Magazine has a blog that featured the Bacon and Beer Tasting that took place just last week.

In addition to several beer selections from Sixpoint Craft Ales, last week's tasting featured bacons from Oscar Mayer (USA), Flying Pig Farm (NY state), Violet Hill Farm (NY state), Nodine's (Connecticut) and Benton's (Tennessee).

Enjoy the bacon tasting reviews then go to the greenmarket, talk to the farmers, buy bacon!

Captain Lawrence Dinner

The NYC Craft Beer Week starts on September 12. In conjunction with NYC Craft Beer Week, Jimmy's No. 43 will create a dinner to complement the beers from Captain Lawrence Brewing Company, a local brewer in Pleasantville, NY. This special dinner will take place on September 15.

I had the chance to ask some questions of Captain Lawrence brewmaster Scott Vaccaro (he's the one on the right) in anticipation of the September 15 dinner.

How did you first become involved in brewing?

I became involved with brewing my third year in high school after going over to my friends house and seeing his father brewing on the stove. I asked if he would show me how to brew and that was it for me... I wanted to be a brewer.

What style of beers do you hope to emulate?

I brew beers I like to drink. I will not brew a beer that I don't want to sit down and drink any day of the week.

Are you the pride of westchester?

I sure hope the people of Westchester are proud to have us. I know we are proud to be brewing our beers in Westchester County.

Why is the smoked porter so good?

Because it tasted like beer and smells reminiscent of roasted meats...two of my favorite things.

Thank you, Scott, for your time and for sharing your brewing talents. For further information about the Captain Lawrence Dinner, see the Jimmy's No. 43 website.

Bacon and Beer Tasting Tonight

The Strong Buzz recommends tonight's (September 8) Bacon and Beer Tasting at Jimmy's No. 43. Tonight's tasting features some of the finest bacons paired with select Sixpoint Craft Ales and will be hosted by Grub Street's Josh Ozersky, aka "Mr. Cutlets". Two seatings are available- 6:30 and 8:30. Event tickets and further information are available at www.jimmysno43.com.

Bacon and Beer Tasting

If you haven't been introduced to Brooklyn's Sixpoint Craft Ales, it is important to get down to the fundamentals. Recently I had an opportunity to talk with Sixpoint Craft Ales brewmaster Shane Welch in anticipation of the upcoming Bacon and Beer Tasting at Jimmy's No. 43:

What flavor profile is Sixpoint aiming for?

We aim to scratch that itch in the middle of your back that has been nagging you for years.

If I had never tried Sixpoint, which beer would you suggest I try?

If you prefer blondes, Sweet Action. If you like dark features, the Brownstone.

What limited Sixpoint beers will be available the beginning of September?

We have a Belgian Strong Ale coming out brand new release, hoppy, spicy, and brewed with fresh coriander. Also look for a couple other goodies currently in the works….

How do make the Gorilla Porter so flavorful??

Its a team effort. Youll have to consult our allies over at Gorilla Coffee.

Jimmy's No. 43 will be hosting a Bacon and Beer Tasting Monday September 8. Food writer and meat aficionado Josh Ozersky will talk about the bacons, and Sixpoint Craft Ales will be the featured beers. For more information visit Jimmysno43.com.

Captain Lawrence Brewer Scott Vaccaro at Jimmy' s No. 43

Monday September 15, Jimmy's No. 43 will host a beer menu night with Captain Lawrence brewer Scott Vaccaro in conjunction with the NYC Craft Beer Week.

Jimmy's No. 43 will feature several Captain Lawrence beers, brewed locally in Pleasantville, NY. Menu items will include: Violet Hills Farm's pork shoulder braised in Captain Lawrence delicious Smoked Porter, several bacon dishes, and a few rare Captain Lawrence selections brewed exclusively for the Craft Beer Week.

Bacon Trends

Recently, New York Post writer, Carla Spartos, wrote an article about 80's food trends that have made a comeback for the new millennium. At Jimmy's No. 43, bacon has a much deserved place of honor on the menu which did not go unnoticed by Ms Spartos who mentioned "The Slab" in her article.

The Slab is a generous portion of Benton's smoked bacon with ice wine vinegar.

On Monday September 8, Jimmy's No. 43 will be hosting a bacon tasting which will artisanal bacons with beers from Brooklyn's Sixpoint Craft Ales. For more information visit Jimmysno43.com.

Chefs Working in Small Kitchens

Jimmy' s No. 43 has a simple electric kitchen equipped with four burners and one convection oven. Some chefs welcome the challenge, others need more firepower. Legendary chef Kurt Gutenbrunner once said to his staff at Wallse:

"I used to cook 900 covers on a candle."

A Beautiful Cheese

Chris from Consider Bardwell Farm (Vermont) brings us cheese every Sunday. This is such a treat! They conjure up 3 or 4 different styles of cheese. 1. "Metowee" is the freshest of fresh spring goat's milk cheese, which we've used in pastas, salads, and on it's own with honey and fruit. 2. "Dorset" is a little funkier - a soft rind, cow's milk cheese. The softer and riper, the better. It is especially tasty on our cheese plate. 3. Just out and the current favorite is the slightly aged, soft rind "Manchester". This is perfection- with less of a rind and more of a subtle crust it is delicate and sophisticated. It's the cheese of the week for me.

Midsummer Romance

Growing up in New England mid summer was the start of a very short growing season. We were always excited to visit farm stands for local corn, tomatoes, string beans, and summer squash. It is August and Jimmy's No. 43 has on the menu:

Chilled corn soup w/chorizo
Sea scallops with artichokes, fennel, violet mustard
Porchetta tonnata- cold, sliced violet hill farms roasted pork with lemon-caper-tuna mayonnaise
Roasted shisito peppers
Farro, tomato, cucumber, preserved lemon, radichio salad

All of our vegetables, and most dairy and meat is from local farmers as well!!

Dark Beers for Summer?

Last month a few writers had asked me to list my favorite summer beers. Of course, I suggested wheat, pilsner, kolsch, blondes... there are so many great, refreshing lighter style beers that people identify with summer. I surprised myself, though. After a long night of cooking on the line, I often turned to dark beers over light. A few of my favorites: Sixpoint Gorilla Warfare Coffee Porter which is like a dry finish iced espresso, Wintercoat Cockney Stout- very dry, extracted and extremely limited. I also enjoy German schwartzbiers like Monschof or Kostritzer, the famed black pilsner.

Sheep's Milk Cheeses

Farmer Karen Weinberg at 3 Corner Field Farm produces my favorite sheep's milk cheeses. We are featuring the "Frere Fumont", a smoked, firm, cheese on the cheese plate. We also have "Shushan Snow", a soft, camembert style cheese, and a 'Brebis" firm cheese reminiscent of French Pyrenees style sheep's milk cheese.

Recipe for Shushan Snow:

Keep one disk for 2 weeks in the fridge until it is runny. Bring to room temperature. Place entire disk on platter. Add accoutrements, like honey, cherries, or toasted walnuts. Serve with a spoon.

Serving Only the Best NYC Tap

It's funny, this is the week of war between waters. The same day I got asked to join the Take Back the Tap Campaign (Jimmy's No. 43 only serves NYC tap water, not bottled) I got a sweetheart sales pitch from a boutique bottled water company. See the link for Take Back the Tap.

Summer. Sixpoint. I've been a huge fan of Brooklyn's Sixpoint Craft Ales since they started brewing in 2005. Jimmy's No. 43 always has at least one Sixpoint on draft, often more. This week we feature three: Bengali Tiger -a 1900 style IPA, Emasculator Doppel Bock- Germanic, dry finish, caramel, Gorilla Warfare Porter- 1 shot of Gorrilla espresso per pint, and coming this weekend is the Hop Obama All American Pale Ale!! Let's see how it sells....

Date Night

There are plenty of interesting places to sup with someone special on the island of Manhattan. It can be hard to figure out where to even begin your search for the perfect spot. A recommendation can be helpful. Recently, Time Out New York suggested Jimmy's No. 43 as a date destination.

1 Dominick Makes Its Mark

You might be a ticket holder for one of HERE Arts Center's many offerings and looking for a little something to eat before the show. You might find yourself in SoHo feeling a bit peckish. You might find yourself at 1 Dominick
to see what everyone is talking about.

You can read about 1 Dominick's opening this week in New York Magazine's Grub Street or you can also check out the write up on Thrillist.com.

1 Dominick is a new cafe adjacent to the HERE Art's Center that is open for breakfast and beyond. The menu features hot and cold dishes with a decidedly Italian flare and Brooklyn's Gorilla coffee. 1 Dominick is currently awaiting its liquor license but promises to offer a selection of Italian beer and wine to please your palate.

1 Dominick

Jimmy Carbone just can't sit still.

His new cafe and wine bar at HERE Arts Center, 1 Dominck, opened on Monday.
1 Dominick offers an Italian menu for both breakfast and much later.
Read the write up of 1 Dominick on The Strong Buzz.

iPhone + urbanspoon = Jimmy's No. 43

Frank Bruni, in Wednesday's New York Times Dining Section, finds Jimmy' s No. 43 on his iPhone.

Playing with the iPhone, urbanspoon.com picks Jimmy's no.43 as the most popular East Village restaurant. Bruni referenced it as the "sort of gastro pub Jimmy's No. 43".

It's cool that Bruni mentioned Jimmy's No. 43. Funny that he's just playing with mobile devices.

July Is New York State Month at Jimmy's No. 43

During the month of July, Jimmy's No. 43 is featuring some of the best that New York State has to offer. Come and sample the summer bounty that includes Tri Star NY strawberries with a 50 year balsamic, a desert grilled cheese featuring ricotta from Brooklyn's Salvatore, selections from SixPoint Craft Ales and Slyboro Cider and ingredients from local producers such as our friends at Three Corner Field Farm.

Year round, Jimmy's No. 43 takes great pride in its daily green market menu. It is this commitment to quality ingredients, a seasonal menu, and local flavors that have earned Jimmy's No. 43 the Slow Food Snail of Approval. Jimmy's is one of only 19 Manhattan restaurants to be so honored. Click the Jimmy's No. 43 link. Discover the joys of New York in July.

What Makes a Great New York Restaurant?

Tonight I read an interview with an English chef about his favorite NYC food spots. His tastes seem sensible and mature and it raises a few questions: Do all NYC restaurants have to be starred to be good? Can traditional food shops, like Katz's Deli, and the East Village Meat Market, be considered purveyor's of "good" food? Can it be considered "slow food" if a pub outsources it's St. Patrick's Day corned beef to a traditional local butcher? Good questions all. Follow this link to read Marco Pierre White's thoughts on New York fare.