Hot tip!
El Cobre (the latest in the Mayahuel/Death & Co. family) is opening for the first time for brunch on New Year’s Day … see you there!
On Ave A at 6th St.
Saturday night I was superduper sleepy and grubtastic after 4 hours of gardening — we have two new trees! lots and lots of eggplants and peppers and tomatoes! soon we’ll have honeysuckle creepin’ up the wall! (don’t let the exclamation points fool ya, it makes me tired just thinking about it!) — BUT I spiffied up and went out with M. to squire some English gin folk around the East Village.
Ordered basically every food item on the menu at Mayahuel, finished up with tres leches cake at Cienfuegos. My heart said SUGAR and SUGAR it did deliver. (Have you ever made a tres leches cake? Could NOT be easier, and really rather impressive.)
05.15.2010, 10:45 pm. Cienfuegos, East 6th St.
Feelin’ linksy
- To Mandie, with love.
- Eating in my hood. Sarah forgot Mayahuel (dude! Jeffrey Steingarten gave a shout out to their food!). Kisses anyway.
- Lovely engagement photos.
- Fields marked with an asterix are mandatory.
- I love a well-dressed man. This one’s alright, too.
- Pierce Brosnan, black man.
- Richard Meier, lost in Legos.
- You got your chocolate in my peanut butter,
- It’s simple, really.
- What a twitter party looks like.
- 5 colors of fun.
- Bittman does it again.
- Awwww!
Evoe on New York magazine's Grub Street!
What. A. Day. (New readers — I’m not just into food. There’s cocktails too. And my boyfriend and I recently started a cocktail club.)
Environmental lawyer Mayur Subbarao is a partner in Mayahuel and a bartender at Dram and the upcoming tiki bar Painkiller, but he’s encouraging cocktail enthusiasts to get out of the bar and go home. “There’s a pretty big conceptual gap between going and having a well-made cocktail in a well-curated setting and learning how to do it at home,” he tells Grub Street. So Subarrao launched Evoe, a cocktail “society” aimed at teaching laymen about the cocktail’s “history, philosophy, and technique” — and how to stock a home bar. “People used to make cocktails at home regularly before Prohibition — they can do it again,” he says.
Look for Evoe (“the rallying cry of the Bacchanals” in ancient Rome) next on April 16 from 7 to 9 p.m. in a soon-to-open Nolita French restaurant. (When you reserve a seat for $30, you’ll get the location of the event.) The theme is Parisian cocktails of the twenties — things Hemingway and his Lost Generation cohorts might have tipped back. By focusing on liqueurs, cordials, syrups, and eaux-de-vie, Subbarao wants to show guests that “the key thing to making a wide range of cocktails is not having a wide range of spirits, it’s having a wide range of modifiers. If you have a bunch of stuff sitting around, it’s very simple to make a good cocktail. It’s cheaper and less of a commitment than opening a bottle of wine. ” E-mail Evoe to reserve a space.
Top 10 Spots for a First Date
Mayahuel’s on the list. Supportive gf and all that.
Related: recessions are for fools and Mormons. The tequila business is booming.
(Link via simko.)
[Phil] Ward tells us that while there are a lot of places to drink tequila around town, no one is approaching the spirit with the Death & Co ethos, focusing on quality and well made cocktails over a quantity of offerings.
[Phil] Ward tells us that while there are a lot of places to drink tequila around town, no one is approaching the spirit with the Death & Co ethos, focusing on quality and well made cocktails over a quantity of offerings.Eater on Mayahuel. (Maybe I always wanted to be a cheerleader in high school.)
The Great American Cooking Project