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Tax Day is over and done with. What better time to celebrate than with half-price drinks and some fun in the sun that has finally come to New York City.

Uncle Sam may not cut anyone slack on Tax Day, The Wayferer but restaurant (101 West 57th Street) is giving its guests a very important tax break by offerings 50% off alcoholic beverages at its bar all day long on Monday, April 18th (this year’s deadline for filing). Whether you’re looking to lift your spirits after filing or splurge your refund check, head to The Wayfarer and take advantage of your own capital gains with ½ off all wine, spirits and handcrafted cocktails at the restaurant. Want to celebrate your lucrative year? Enjoy a glass or bottle of champagne off their wine list. Or if you’re in need some liquid courage to help make that check out to the IRS, perhaps The Vagabond (made with Montelobos Mezcal, Milagro Silver Tequila, Green Chartreuse, Jalapeno-Infused Aperol, Grapefruit Bitters) is in order.

For a list of The Wayfarer’s cocktail and wine lists, please visit: http://www.thewayfarernyc.com

And, to celebrate the official coming of sunny spring island-style restaurant, Pearl (178 North 8th Street
Brooklyn) is debuting its amazing outdoor patio. The restaurant boasts a 40-seat backyard where diners can enjoy the fiery flavors and resounding riddims of Trinidad, including roti and reggae, conch and calypso and sorrel and soca. In addition to offering the restaurant’s full menu of dishes and bake sandwiches at its patio tables, Pearl’s will also offer a small menu of outdoor specials for al fresco diners. For more information please visit http://pearlsbakeandshark.com/.

Pearl

Pearl

Here is to a beautiful season.

 

 

 

ElizaBeth Taylor is a journalist for Times Square Chronicles and is a frequent guest at film, fashion and art events throughout New York City and Los Angeles due to her stature as The Sensible Socialite.Passionate about people ElizaBeth spent many years working as a travel reporter and television producer after graduating with high honors from University of Southern California. The work has afforded her the opportunity to explore Europe, Russia, South America, Asia, Australia and the Middle East. It has greatly influenced the way in which ElizaBeth sees a story and has created a heightened awareness for the way people around the world live today.

Events

Eli Marcus Brings His Networking Event to Fushimi Times Square

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Eli Marcus, Chief Marketing Officer of NYC’s largest circulation Visitor Magazine, City Guide, has done it again. On February 28th he organized a wonderful networking event for those in the hospitality and theater communities. And true to form he did so in a beautiful new restaurant on West 43rd Street off 8th Avenue – in the heart of Times Square. Fushimi Times Square is the latest outlet for the Japanese group who has had success in Staten Island, Bay Ridge and Williamsburg. Their restaurant at 311 West 43rd Street is a welcome entry to the area and now that the scaffolding is gone from that block it is a pleasant walk to the welcoming door of this beautiful space.

Fushimi Beautiful decorations

The decor has a beautiful sculpture of a fish hanging from the ceiling which depicts the delicious selections of sushi and sashimi prepared by the talented chefs.

The talented chefs are in view as they create these delicacies.

Guests at the evenings event were served appetizers of amazing tuna tartare and a variety of warm dishes of dumplings, and eggrolls – pork, shrimp and vegetarian.

Tuna tartare is a burst of flavor

Dumplings and Eggrolls were served

Barry Huang, manager of Fushimi Times Square is a silhouette in the long entry way to this beautifully designed restaurant.

Eli and Ramon

Eli invited some interesting people to the event. Publicist to megastars, Ramon Hervey II, has an interesting podcast  and is the author of The Fame Game.

Eli and Hugh Hysell

Hugh Hysell is a major force in the New York social circles and it was great to see him at the event.

Errol, Quinn and Eli

Errol Rappaport, promoter, and singer, actress, Quinn Lemley, who just returned from London where she performed her one woman show about Rita Hayworth joined Eli at the event.

Rocksax gave out merch to lucky winners

Rocksax, purveyor of officially licensed music merchandise was in attendance and gave out some of their product to some lucky attendees.

The beautiful bar

In addition to the wonderful food, Fushimi’s beautiful bar is a welcome spot to relax.

The crowd

As usual the attendees had an excellent time meeting, chatting and enjoying the food

Barry and Eli

Eli looks on as the Fushimi manager, Barry Huang thanks the guests for coming

Barry and the DJ

Barry and the DJ kept the food, drinks and music going through the event

I look forward to returning to Fushimi at 311 West 43rd Street for a full dinner of their excellent visionary Japanese-fusion dishes.

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Food and Drink

How to Spot High-Quality Mushrooms: Your Ultimate Guide

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How to Spot High-Quality Mushrooms: Your Ultimate Guide

When it comes to the culinary world, mushrooms hold a unique place. They’re not just another ingredient but a delicacy that can elevate dishes with their distinct flavors and textures. However, not all mushrooms are created equal. Recognizing high-quality mushrooms can significantly impact your cooking and dining experience. Here’s your ultimate guide to identifying the crème de la crème of fungi, ensuring every bite is a journey to gastronomic bliss.

Appearance: The First Impression

The initial tell-tale sign of a high-quality mushroom, including Magic Mushroom Gummies, is its appearance. Look for mushrooms and mushroom products with a fresh, vibrant look. They should possess a smooth, unblemished surface. Any signs of bruising or discoloration often indicate mishandling or age. The color should be consistent with the variety of the mushroom; for example, a Shiitake should have a rich, brown hue, while a Portobello should boast a deep, dark brown complexion. Similarly, Magic Mushroom Gummies should have a uniform color that reflects their natural ingredients, without any irregular spots or fading, ensuring their quality and potency.

Firmness: The Touch Test

After visual inspection, gently squeeze the mushroom. It should feel firm to the touch, not slimy or mushy. A high-quality mushroom will have a certain resilience, bouncing back after you apply slight pressure. This firmness is a good indicator of freshness and proper storage. Mushrooms that feel too soft or start to disintegrate under gentle pressure are past their prime.

Aroma: The Scent of Freshness

A fresh, high-quality mushroom will have a mild, earthy smell. This aroma should be pleasant and subtle, not overpowering or unpleasant. Any hint of sourness or an ammonia-like smell is a red flag, signaling that the mushroom is beginning to spoil. Trust your nose; it can be one of your greatest allies in determining the quality of mushrooms.

Dryness: The Moisture Balance

While mushrooms naturally contain moisture, they should not appear wet or slimy. Excessive moisture can indicate improper storage, leading to faster degradation of the mushroom. On the flip side, you want mushrooms that are dry enough, as this can mean they’re old and have lost their natural juiciness. The goal is to find mushrooms that strike the perfect balance, looking plump and hydrated without any wetness on the surface.

Stem and Cap: The Integrity Check

High-quality mushrooms should have caps and stems that are intact. The cap should be securely attached to the stem, indicating that the mushroom was harvested correctly and handled carefully. Any signs of separation between the cap and stem could suggest aging or rough handling. Additionally, the gills (located under the cap) should be intact and not overly exposed, which is another sign of freshness.

Size and Shape: The Uniformity Aspect

While mushrooms naturally vary in size and shape, a batch of high-quality mushrooms should have some uniformity. This doesn’t mean they need to be identical; rather, their size and shape should be appropriate for their variety. This uniformity is often a sign of careful selection and handling, ensuring that each mushroom meets a certain quality standard.

Storage: The Environment Factor

Lastly, where and how the mushrooms are stored can give clues about their quality. High-quality mushrooms are typically stored in a cool, dry place. If you’re purchasing mushrooms, look for those stored in a refrigerated section or displayed in a cool area, away from direct sunlight. This ensures they remain fresh for longer.

Wrapping Up

Identifying high-quality mushrooms is an art that combines visual inspection, tactile examination, and a bit of olfactory investigation. By looking for these essential signs—appearance, firmness, aroma, dryness, stem and cap integrity, size and shape, and storage conditions—you’ll be well-equipped to select the finest for your culinary adventures. Remember, the quality of the ingredients can transform a good dish into an extraordinary one. So, the next time you find yourself in the produce aisle or at a local farmers’ market, use these tips to pick the best mushrooms out there and elevate your cooking to the next level.

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Broadway

Iconic New York City Restaurant Serendipity3 Celebrates The City and “The Notebook”on Broadway, Opening in March

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Though I’ve lived in New York for many years, a stop at Serendipity3, the decades-old restaurant on East 60th Street, eluded me. Until now. Thanks to a recent connection with the romantic musical The Notebook — in previews on Broadway — a new dessert specially designed to celebrate Valentine’s Day and the show was unveiled. And I got to sample it in all its super sweet glory.

The Notebook Hot Chocolate Affogato Sundae features a marshmallow rimmed Serendipity goblet filled with two towering scoops of vanilla ice cream, a giant pillow of creamy whipped cream, romantic Valentine’s sprinkles. Once the server pours a carafe of super-rich and thick hot chocolate (made with semisweet and bitter-sweet chocolates, rich cocoas, heavy cream, Maldon sea salt and Madagascar vanilla paste) over the ice cream, it’s ready for consumption. The dessert is also topped off with a dusting of iridescent edible glitter, an edible frosting-sheet with The Notebook logo, as well as a field of edible butterflies and flowers. Available at the restaurant for $24.95, it became my introduction to this glittery and iridescent palace of pop culture.

Like The Notebook — first experienced as Nicholas Sparks debut novel and then as feature film starring Ryan Gosling and Rachel McAdams —  Serendipity3 is a quintessential piece of 21st century pop culture. Not only does it offer classic restaurant fare such as sumptuous hamburgers and salads but many, many desserts especially sundaes.

When Serendipity3 added The Notebook to their list of Broadway collaborations, it was hardly the first. The restaurant is known for bringing extravagant desserts and world-record-breaking menu items to the table. These menu items have captivated a worldwide audience and a celebrity following for decades.

Founded in 1954, it is one of the city’s unique dining experiences. The home of decadent desserts such as the Frrrozen Hot Chocolate, Serendipity has been captivating millions of patrons since its inception. It’s a quirky place where artists got their inspiration and actors fulfilled their cravings. Beginning with Marilyn Monroe, Andy Warhol, Grace Kelly and Cary Grant in the ‘50s, continuing with a celebrity following that includes Cher, Candice Bergen, Melanie Griffith and Ron Howard, the restaurant continues to attract celebrities such as Beyoncé, Ryan Reynolds, Selena Gomez and Kim Kardashian. In addition, the restaurant has been the setting of three major Hollywood productions, “One Fine Day” (1996) with George Clooney and Michelle Pfeiffer, Serendipity (2001) with John Cusack and Kate Beckinsale, and Trust The Man (2005) with Julianne Moore and David Duchovny.

Produced by Kevin McCollum and Kurt Deutsch, “The Notebook” features music and lyrics by multi-platinum singer-songwriter Ingrid Michaelson and a book by playwright Bekah Brunstetter (writer and producer on NBC’s “This Is Us,” The Cake). The production is directed by Michael Greif (Dear Evan Hansen, Next to Normal) and Schele Williams (Aida, The Wiz), with choreography by Katie Spelman (Associate Choreographer on Moulin Rouge! The Musical).

The show tells of Allie and Noah, both from different worlds, sharing a lifetime of love despite the forces that threaten to pull them apart, in a deeply moving portrait of love’s enduring power. The cast features Tony Award®-winner Maryann Plunkett as Older Allie, Dorian Harewood as Older Noah, Joy Woods as Middle Allie, Ryan Vasquez as Middle Noah, Jordan Tyson as Younger Allie, John Cardoza as Younger Noah, Andréa Burns as Mother/Nurse Lori. Playing various roles are Yassmin Alers, Alex Benoit, Chase Del Rey, Hillary Fisher, Jerome Harmann-Hardeman, Dorcas Leung, Happy McPartlin, Juliette Ojeda, Kim Onah, Carson Stewart, Charles E. Wallace and Charlie Webb.

With a book that has sold millions of copies worldwide and a film that’s one of the highest-grossing romantic dramas of all-time, the musical adaptation of The Notebook comes to Broadway following a critically acclaimed world premiere engagement at Chicago Shakespeare Theater in the fall of 2022.

As for Broadway’s The Notebook, it’s now in previews at the Schoenfeld Theatre (236 W. 45th Street, NYC) and opens Thursday, March 14th.

For tickets and more info, visit www.NotebookMusical.com.

Serendipity3

225 E 60th Street

Open seven days a week from 11 a.m. until 11 p.m. EST

For more information or to book a reservation, visit www.serendipity3.com

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Food and Drink

The Perfect Downtown Lunch at YAO

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If you are in downtown New York City the perfect lunch can be found at YAO.

The dine-in option is a dream come true at the fine dining location that offers up a surprisingly affordable option. For only $18 the excellent menu found in the Financial District offers up fantastic opportunities to make your meal magical.

Here you found a uniquely modern dishes that are based on Cantonese culinary tradition. Executive Chef-Owner Kenny Leung and Co-Owner Thomas Tang have managed to elevate the business lunch hour with the choice of an entrée and a specialty cocktail.

It is such an amazing opportunity to try their renowned dishes of Fried Pork Chop with Salt and Pepper, Noodles with Beef Ribs, Eggplant and Chicken with Garlic Sauce, Bacon and Eel Fried Rice, Kung Pao Prawns, Beef Ribs with Soy Sauce, Sesame Chicken Fish Filet and Tofu, Three Kinds of Mushrooms and Vegetables, Yuzu Prawns or Lo Mein with Char Siu.

Meat dishes are seasoned in a dazzling display and vegetarian options are just as delightful. Servings are well portioned and will satisfy any lunchtime craving you might be having as you come from your office for an ideal business lunch or just a moment to yourself.

As you enjoy the wonderful entrees, the special also includes a cocktail or mocktail. All options are splendid, and you will be pleased with so much good food and drink. Sitting in the gorgeous and well-appointed dining room you will feel transported to a place of joy. It is like having a meal in an oasis away from the city.

The perfect $18 lunch special, which includes one entrée, and one cocktail is available Monday to Friday between 11:30 a.m. to 3 p.m. Reservations are recommended, but the lovely staff is very accommodating to walk-ins.

LOCATION: 213 Pearl Street, New York, NY 10038

PHONE: 917-265-8026

WEBSITE: yaonyc.com

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Entertainment

You Are Invited to A Networking Event

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