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Unless you’re abstaining from alcohol completely this New Years Eve, it pays to drink smart. An oxymoron, I know. One can always try. Here are a few ideas.

Tip #1 – Pace Thyself

The most obvious and the most often ignored rule of any
prolonged New York New Year’s Eve Party, proper pacing is essential to ensure that when midnight
comes around you’re kissing your date/stranger of choice/whoever, not hugging a
toilet in New York City.

Tip #2 – The Bottle Is For the Whole Table

Bottle service: always a good idea. Doing shot after shot
after shot while your friends are out on the dance floor living it up: don’t. Not
only is it a bit rude, it’s also a guaranteed way to have people start saying, “Wow,
what happened to that guy?”

Tip #3 – Water

Superstitions about drinking water on NYE being bad luck
abound, but a glass or two of plain ol’ H2O here and there can help you make
sure you aren’t the first to go home.

Tip #4 – Eat Sensibly Before You Start Drinking

Indulge in a fatty piece of pizza, small steak, or al pastor
taco before you head out. The fat will help your body cope with all the booze
to come. Carbs will help keep your blood sugar high for hours to come. Yes, it’s
a holiday. No, it’s not Thanksgiving, so keep portions sensible. If you’re
going to a formal dinner, constantly refilling wine glasses and cocktails can make it
difficult to tell how much you’re actually drinking, so try to keep track.

Tip #5 – Quality Over Quantity

It’s a celebration, so celebrate New Years Eve! Take the chance to be
classy. After all, you probably didn’t get all dressed up just to drink the
same thing you were drinking back in college.

Looking for the best NYE Parties? Check out 6-Hour Open Bar Amnesia New Years Party.

Have fun, stay safe, and have a happy hangover!

Viet-Nam Banh Mi So 1
Cuisine: Vietnamese
Price Range: $4-$6

Little Italy
369 Broome Street
(between Elizabeth Street and Mott Street)
New York, NY 10013
(212) 219-8341

Improbably located in the heart of
Little Italy is a modest Vietnamese deli known for serving up one of the best
Bahn Mis this side of the Pacific. Its storefront certainly won’t jump out at
you, but if you get a little closer you’ll notice that it’s packed with
customers here to get their fix. They’re so popular that although they’re
technically open until 7 pm, they often sell out of their signature sandwich much
earlier in the day.

Their Bahn Mis can be filled with a
variety of stuffings, from chicken to pate to vegetables, but their claim to
fame lies in the special Number One. Served up on a foot long hoagie roll
slathered with homemade mayonnaise, it’s layered with fried pork, pate, and
what can be best described as Vietnamese salami. Occupying the rest of the sub
is a mixture of pickled daikon and carrots, as well as a spear of cucumber and
a sprig of cilantro. The guy behind the counter will ask you if you’d like it
spicy – don’t be scared, the spice doesn’t overwhelm, but rather provides
contrast to the other flavors.

The only
word that can describe this sandwich is sublime. It’s got nearly every flavor
and texture you could ever hope for in food. The pork, which is the focus of
the meal, is slightly sweet, but at the same time salty and rich, while the
pate and “salami” further accentuate and add depth to these flavors. Their
homemade mayonnaise really drives home the point that this sandwich is a
glorious, once-in-a-while treat. At the same time, the carrots and daikon help
to cut the creamy fattiness of the meat with a sour piquancy.  The cilantro doesn’t overwhelm any of the
other flavors, but rather helps to keep this delicate balancing act of salty,
sweet, sour, and spicy in check. Even while your taste buds are still trying
to make sense of this explosion of flavor, your mouth will be playing with the
satisfyingly crunchy and velvety soft textures that the Bahn Mi offers. Between
the exterior and interior of the bread, and the meat and the vegetables, the
entire sandwich explores this yin and yang.

The trip down to Little Italy
is more than worth it for this Vietnamese specialty. For less than 5 bucks you
get a ridiculously complex sandwich bursting with lip-smacking flavor. Not to
mention that the sandwich is large enough to conceivably split with a friend
(word of advice – bring extra money if you are thinking about doing that, because chances are
you’ll be headed back to the counter to split another), and not only do you
have a tasty meal, but a cheap one at that.  

The Kati Roll Company
Cuisine: Indian
Price Range: $3.25-$6.25

Greenwich Village
99 MacDougal St.
(between Bleeker Street and Minetta Lane)
New York, NY 10012
212.420.6517
www.TheKatiRollCompany.com

The Kati Roll Company serves up a
delicious variety of what are, essentially, Indian burritos. These pleasingly
spicy treats can be had at all hours of the night, and are notoriously popular
with the local NYU party goers. Kati caters to this audience, going so far as
to employ a bouncer during their later hours (11 P.M. Monday-Thursday, but 5
A.M. on Fridays and Saturdays). Presumably this is to keep their more over
served patrons from “jostling” for position, but to put it bluntly, these
morsels are worth fighting for.

I opted for the Unda Chicken,
which was filled with perfectly tender chicken Tikka as well as an egg fried
directly onto the buttery paratha. Their other choices include beef, lamb, Aloo
Masala (potato), and Paneer (a type of Indian cheese), while egg can be added
to all of them. Once you’ve picked your filling, the cook behind the counter
will grab a slice of freshly fried bread and fill it with your selection, then
douse your sandwich with tangy lemon juice, a healthy dose of spicy green chili
sauce, and a dusting of Chaat Masala. Top if off with some freshly sliced red
onions, and your meal is good to go.

If you love Indian food, but don’t
have the time or money for an elaborate sit down meal, Kati will quickly become
your go-to spot. Later that day I was already craving another (although,
perhaps that has something to do with the fact that the smell lingers on your
fingers for hours – obviously a ploy to keep you coming back. Dastardly.) One
roll was enough for a light lunch, but if you’re feeling particularly peckish
they offer the option of a second for a dollar discount. Health food this is
not, but as a greasy, stomach lining delight after a late night bar-hopping?
Perfect.

Other Locations:

Midtown
49 West 39th Street
(between 5th and 6th Avenues)
New York, NY 10018
212.730.4280

Consider yourself warned: bubble guts and long lavatory
visits will be the consequence of negligent champagne and wine selections.
Don’t be a victim. Instead, on New Year’s Day 2010 you should be feasting on
black-eyed peas, watching football and maybe even sifting through some bills.
The toast on New Year’s Eve, which officially brings in the New Year,
traditionally marks the unmitigated totality and culmination of the year as
well as the climax of the evening. Therefore, mustn’t we honor this occasion
appropriately? For just this one night, abandon the Andre and ditch the Sutter
Home, because tonight, your taste is held to a higher standard. Here are a
couple new world suggestions to help guide you.

New Year’s Eve Wines

Although all of the Scholium
Project wine varieties are new, hip and upcoming among this community and
will be sure to satiate your palate, we’ve chosen the Babylon Tenbrick Project Petite Sirah from the Suisun Valley Vineyard in California as this year’s landmark
selection. Pour this fierce 2004 vintage throughout the night and an air of
class and fun will ventilate your atmosphere.

A luxuriously crafted and classic choice for New Year’s
celebrations is always suitable. That’s why we’re suggesting the Long Shadows Winery Sequel 2006: a polished
and precisely textured Syrah with pure class and contemporary innovations.
Based out of Washington, this winery from the Columbia Valley competes with even the most
acclaimed winemakers, the definitive preference for traditional celebrations.

Quintessa Red Wine 2001, a blend of
Cabernet Sauvignon and Merlot, is a signature variety with beauty and flair. Instead
of intensifying your New Year’s Eve experience to the extreme, relax, enjoy,
and sip on this refined choice. What better way to rejoice than with this
sophisticated and mature blend?

New Year’s Eve Champagnes

When making that ever so anticipated toast, make sure your
glass is not too full and without a doubt, sparkling! Bringing in the 2010 New
Year denotes the end of one  decade and
the beginning of another. Before a midnight kiss, a toast to this epoch is
customary. Fill your flutes with Perrier Jouet Fleur de Champagne Rosé 2002, grab a
handful of confetti, and live in the moment!

Sip the lesser known, yet equally elegant Domaine Ruinart Brut Rosé to begin 2010 with élan and style. We suggest casual sipping of this powerful and persistent
selection, paired with creamy and decadent flavors.  Cheers!

A flagship of new age champagnes, Krug Grande Cuvée Brut, is another of our recommended flute
fillers. Highly rated with sweet style and complex, refined depth, this gem
alone is toast-worthy by itself. Feel an exclusive confidence in your
celebration drink and raise your glass high!

As winter begins to take hold of our fair city and the color green recedes into memory, spring could not seem farther away. For the folks at the Brooklyn Grange though, spring is all they’re thinking about. You would imagine that slinging delicious pizzas at Roberta’s would be enough to keep this agrarian minded crew of foodies occupied and out of the cold. Not likely. They’re already hard at work preparing to open a brand new one acre rooftop farm in Brooklyn. That’s right, an acre of farmland on a roof. In Brooklyn. It’s gonna happen.

Plans and enthusiasm for the work ahead abound. The only thing they’re short on is cash. That’s where this fundraiser comes in. For $50 dollars a head, Brooklyn Grange and Bobo invite you to come enjoy a night of cocktails, delicious snacks, conversation with a cadre of intriguing people, and live bluegrass music. Does this sound like an ideal chance to impress a date to you, too? Tickets are available for purchase here.

If that $50 price tag seems a little steep or the sound of the banjo brings back bad memories of seeing Deliverance at too tender an age, you can always donate to the Grange in any amount. Creating a commercially viable and community oriented urban farm certainly won’t happen on its own, so expect more parties and other events of note from the Grange and their friends in coming months.

When: Monday, Dec 14th
           7 to 10 pm
Where: 181 West 10th Street
           (at 7th Avenue)

The Gingerman
Cuisine: Contemporary American
Price Range: $5-$15

Midtown 
11 East 36th Street
(between Fifth and Madison)
New York, NY 10016
(212) 532-3740
www.gingerman-ny.com

Just for a little background – I’ve been called a beer snob
before, but I prefer to think of myself in a more endearing way, as a beer
geek. Yes, there’s a difference. So when I heard about The Gingerman, I could
hardly contain my excitement. Featuring 70 beers on tap and about 160 bottles,
this place is a veritable wonderland for beer enthusiasts. The food, however,
is another story.

The Gingerman offers a
tempting menu, boasting menu items such as the slider trio, with your choice of
BBQ beef short ribs with caramelized onions, braised pork with Asian slaw, Chanterelle mushroom veggie burger with spicy
mayonnaise, and seared tuna with Caribbean
salsa, all of which tease your taste buds with their descriptions. But be
forewarned, the actual products are far from their idealistic write ups. To
make matters worse, my waitress informed me that they were missing about 10 items
from the menu due to a shortage of ingredients.

Although my tuna was cooked
perfectly, the “Caribbean” salsa accompanying it was
merely hunks of canned pineapple interspersed with the rare strand of red onion
and occasional flecks of cilantro. The pulled pork was again cooked to
perfection, but the Asian slaw it was served with appeared to be nothing more
than cider vinegar and packaged slaw mix, the only hint of Asian flavor being
the black sesame seeds used as garnish. The biggest let down of all was the
short rib, which I saved for last, anticipating a rich, decadent finish to my
trio of sliders. Instead I ended my meal with a sandwich which consisted mostly
of grizzle, which any remotely talented chef would have trimmed off prior to
cooking, or at least discarded before serving. Adding insult to injury, the
sauce was flavored with a strange amount of vinegar, completely ruining the
best part about short ribs – the luxurious gravy resulting from slow cooking.
For $12 my sliders were under stuffed, and the side dish was potato chips. On
top of that, my dining companion received his meal so far ahead of my own that
he was finished before my food was ready, despite the fact that he is a notoriously
slow eater.

The food wasn’t the only
problem. The waitress was nice enough, but service was slow, as I watched my
beer flight languish at the bar for 5 minutes before it was served to me. And
we were one of two tables there. I wonder why?

Now, for
the good news. The Gingerman has an astounding beer selection with fair prices,
especially by NYC standards. I recommend the beer flight, which allows you to
sample four of their draught offerings. I stuck around for a post meal pint,
mostly because I simply wasn’t satisfied by my meager meal offering. The
bartender, unlike her restaurant counterpart, was very attentive. There’s
obviously a reason that the bar was packed with patrons looking for an
afternoon tipple while the restaurant was virtually empty. The beer menu is
constantly changing, meaning there is always a new brew on tap to explore.

It’s hard
to believe that an establishment can fail so spectacularly in one aspect of its
business, and succeed so admirably in another. Yet, that is exactly what Gingerman
does. If you’re feeling thirsty, by all means, stop on by. If you’re hungry, I
recommend dropping in for an aperitif and then moving on. 

Prosperity Dumplings
Cuisine: Dumplings
Price Range: $1-$3

Chinatown
46 Eldridge Street
(between Canal and Hester Street)
New York, NY 10002
(212) 343-0683

Prosperity
Dumpling is one of those places that is so good at one thing
(dumplings, duh), it doesn’t even need to offer anything else. These sumptuous little purses of pork and chive goodness will blow
you away, whether you order them fried or boiled. The pork is fresh,
and has a touch of five-spice powder lending it a distinctly Asian
flair, while the chives impart a mild onion flavor to the dish as well as a vibrant green color. Yet, even
with the best filling imaginable, no dumpling would be complete without
a perfect dough to encase it. Thankfully Prosperity delivers with a
thin wrapper that doesn’t overwhelm or hide the pork, but instead
offers an interesting textual contrast with a nice chew to it. Be sure to take full advantage of the complimentary Sriracha and soy sauce to complete the experience. The best part? Five dumplings will only set you back a buck. In fact, nothing on the menu tops three dollars, meaning you can pig out to your heart’s content without feeling guilty. Ahem… financially at least.

Even though their dumplings are a good enough reason to take a trip down to Chinatown, Prosperity is no one trick pony. Their hot & sour soup is a ridiculously hearty offering that, once again,
will only cost you a dollar. The thick concoction strikes a delicate
balance between spicy and sour, and is filled with mushrooms, tofu,
egg, seaweed, and leeks. If the seasoning isn’t to your liking you can
always up the quotient of sour, salty, or spicy with the soy sauce, Sriracha,
and vinegar out on the counters. While the hot and sour soup was
delicious, the surprising star of my meal was the sesame bread. Filled
with scallions, topped with sesame seeds, and then gently fried, this bread has a delicately crisp surface which gave way to a luxuriously soft center. Ringing in at seventy-five cents, you could make a meal of it paired with
the soup and not even drop two dollars in the process.

The only
downside to Prosperity is the location – it’s admittedly pretty out of
the way and the “dining” area is tiny and packed during the lunch rush.
The reality is that after your trek downtown you’re probably going to
wind up downing your reward hunched over on a bench somewhere. Luckily,
if you develop an addiction to these tasty little bundles of pork magic
(don’t laugh, they’re that good) you can purchase them frozen in
batches of fifty for only eight dollars and prepare them at home. So come hungry, and be prepared to leave extremely satisfied with a sack of dumplings in tow.

Here’s something interesting, Google’s 2009 Zeitgeist for most searched terms by city was recently released, and guess what two restaurants were on that list? Shake Shack, and Hale and Hearty. Thanks to EVGrieve for pointing out the sheet.

New York, NY

1. CUNY Portal
2. Duane Reade Locations
3. MTA Trip Planner
4. SeamlessWeb
5. ConEdison.com
6. HopStop
7. Hale and Hearty
8. Shake Shack
9. NYU Home
10. Queens Library

I didn’t know Hale and Hearty was so popular, and who would have guessed there are people in New York who can’t find a Duane Reade? Also, on a side note, Hopstop and Google public transit are far superior to the MTA trip planner.
Oddly missing from the list, any newspaper.

If anyone wants to check out the other cities, the full results can be viewed here.

Rainbow Falafel
Cuisine: Middle Eastern
Price Range: $4-$6

Union Square
26 E. 17th Street
(between 5th Avenue & Broadway)
New York, NY 10003
(212) 691-8641

Rainbow is a pretty unassuming
place, nearly indistinguishable from hundreds of other little store fronts with
flashing neon “Open” signs (I managed to pass it on my way to reviewing it),
but take a closer look and you’ll know you’re in for a treat. The windows are
plastered with a variety of articles hailing it as one of the best inexpensive
eateries in New York. Duck inside
and you’re greeted by their deliciously wide selection of pastries. The smell
of Middle Eastern spices fills the room, and prepares your taste buds for what’s
coming.

Although you might be tempted to
order the chicken shawarma, don’t pass up the falafel. The owner, M. Jamal, says that what separates his falafels from others are their Syrian origins, and a “personal touch.” Whatever it is, these perfectly crisp
balls of spiced chickpeas are the epitome of what quality cheap food is all
about – fast, filling, yet fantastic. The friendly people manning the counter (this is a family business) will ask you if you’d like hot sauce and onions on
your pita. Unless you have a date afterwards and are extremely averse to
anything spicy, say yes on both accounts. The onions add a satisfying crunch
and complimentary flavor, while the peppery hot sauce adds just the right touch of heat
to balance the creaminess of the tahini, taking the already delicious sandwich to another level. Served on a whole wheat pita, and accompanied
by diced tomatoes and shredded lettuce, this satisfying lunch also fits right in with the philosophy of the owner, “Eat healthy, live healthy.” Coming in at just $4.50, it won’t bust your belt or break your budget. So, if you’re looking for a place that “treats customers like family,” or just some good cheap eats, take a chance on this little hole in the wall on 17th.

When I first moved into New York, I was trying to not live like a
tourist, or a hated member of the B&T crowd (not saying the whole B&T
crowd is hated, but you all know who you are. Grow up, behave yourselves). So
I ate at local restaurants in my neighborhood, always vowing to do my best to
never go to the same place twice until I had really gotten a taste for the
neighborhood. So I did that. And for the first two weeks, everything I had came
with fries – even the fries seemed to come with fries. Then I made an effort to
move away from that trend, which was hard – American diets may be varied, but
fries seem to be the New Yorkers’ lifesource. I branched out, and found myself
immersed in Mexican food. There are so many Mexican restaurants in this city,
and, as curry is to the English, Mexican seems to be the staple ‘not sure what you’re in the mood for? Let’s get Mexican’ culinary experience. I never want to
see another burrito, or chimichanga, or quesadilla for a long time.

Yet last week, on my way home, I stopped at a new restaurant
that was under construction. La Lucha had caught my eye for all the bizarre
artwork and décor. I don’t often see luminous pink leather chairs, especially
not in a Mexican eatery. If I do see that, I definitely don’t expect it to be accentuated
with silent movies, as well as posters and figurines of famous Mexican wrestlers…

The owners all grew up in Mexico City, loving the excitement of Lucha
Libre (explains the décor I guess). An integral part of Lucha Libre was the
pre-fight Taqueria – a gathering place of down-n-dirty, vividly spicy and tasty
Mexican comida, which is what the folks at La Lucha are aiming for.

With Benny’s Buritos, Rubens Empanadas, La Palapa, and
plenty of San Loco’s in the area, another Mexican eatery is not what the East Village
needs. Unless that cantina can live up to its promises – this is Mexican street-food
done Mexico City
style. There are no burritos on the menu, just tacos and botanitas (dishes to
share). The jury is out, but they’re already on my radar with their eclectic
style and beautifully low prices (the most expensive dish on the menu is $6).

When you do step through the threshold, try to remember you’re more Nacho Libre than El Santo…

An international art exhibit and competition, known as Canstruction, is now on display in the Financial District.

Using only cans of food and bottled drinks, —to later be donated to City Harvest— design firms from around the city built structures now on view at the Winter Garden in the World Financial Center.

All the food used to make the skillfully crafted sculptures will be given to the soup kitchens and food pantries of City Harvest, a non-profit organization trying to alleviate the stresses of New York’s needy.

The exhibit had three winning creations: Best in Show won by Arianna Braun Architects which crafted “Feed the Bank,” Best Use of Label went to Ted Moudis Associates, who designed the Beatles-inspired “We Get By With A Little Help From Our Friends,” and Best Structural Integrity awarded to Platt Byard Dovell White Architects and the gravity defying “A Fungus to Feed Us.” Of course the real prize is that the food will go to help the less fortunate.

Canstruction is a foundation run by the Society for Design Administration (SDA). The SDA claims over 10 million pounds of food have been donated to local food banks through Canstruction. Later this year and into 2010, Canstruction events are being held all over the country, including the founding cities of Denver and Austin in the following weeks. The event has grown to include over 130 competitions in the ‘09-’10 circuit.

You can view the free exhibit until Nov. 23rd, from 7 a.m. to 11 p.m. The public is invited to donate cans of food at the event.

Tonight, we’re planning to experiment with something new, kiddies. Its name is Spike Your Juice. Actually, scratch that…we’ve nicknamed it the Jesus Juice Experiment.
Think of it as juice that starts off sweet and turns into a tangy, refreshing alcoholic drink. A popular European favorite that has made it all the way to the NoHo Lofts for an inquisitive group of amateur mixologists to taste test. Natural fermentation in an easy-to-use packet! Bacchus must be smiling. What more can we ask for to start an adventurous night?

A great conversation piece: what the heck is in that packet that was only available during harvest time until now? We learn that yeast, organic evaporated cane juice and emulsifier make up this magical powder. We read the simple-looking directions. It’s a three step process. Starts with a basic 64 oz bottle of your favorite juice and presto! Champagne-like alcohol.

The first step is to grab a 64 oz bottle of your favorite minimum sugar juice, although best results mandate you use grape, cranberry or pomegranate. The juice should be unfiltered, not artificially sweetened and not refrigerated. The second step is to Spike Your Juice with the packet provided. Half way done gang, and here’s a fun fact: Federal law permits making 100 gallons of beer or wine per year for personal use and not for resale.

Next fill the provided Airlock bottle with water and seal with a Rubber Stopper. One last step and we’re almost there. Final step… wait 48 hours. Wait? What? Bacchus stops smiling. You want a stronger and dryer taste? Wait longer. Apparently fermentation doesn’t rush for anyone. A regular work in progress that one.

The motto is “Make it the way YOU like it.” We tend to like our booze fast. After staring at the concoction for 45 minutes, we wanted our instant alcohol. Our hostess suggested we get a chemist on speed dial. Stat!

A trip to the market and three bottles of red wine later, we were still transfixed by how we could speed up the process. We stared at the bottle intently. Who knew natural fermentation was so interesting? Was that a bubble in the air locked water? Something is happening.

Questions led to more questions. Are you supposed to leave it out? Or put it in a fridge? What if we just do it now? What if we just…add alcohol?

The hostess couldn’t locate a chemist and decided to go commando. She poured all 6 packets in the juice. Encouraged by any form of speedy progress, I assisted her. The others dismissed our rash impulses. There was nothing more left to do but wait.

FORWARD: Two Days Later…

Some members of the original group were present. Others had things to do or were done with the magic of fermentation. Our concoction had been juggled around so much that it was sticky due to getting dropped, thus, the Airlock got a bit of oxygen. However, we were down to taste, and taste we would.

The end result was quite delicious and refreshing, albeit the fizziness, bubbles, and a good buzz. Was our inept mismanagement of the specific directions the culprit?
Final consensus, the experiment was a fun night for all involved. If the Europeans have the patience to figure it out, then we can make Bacchus smile again in Noho.

Suggested time for use of product: long weekends or a very long date.