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February 17, 2014

mandarinorientalnewyork:

"NYC, You Inspire Me with your melting pot of people and cultures. So much can be awoken inside from the people around us. People and places that we walk past every day unlock so much potential. By leaving your senses open to the wonders the city has to offer it can inspire anything and everything. It’s our job to let it wash over us like magic waters." - Dave Santos

One of my favorite chefs, ever. Hi Dave :)

mandarinorientalnewyork:

"NYC, You Inspire Me with your melting pot of people and cultures. So much can be awoken inside from the people around us. People and places that we walk past every day unlock so much potential. By leaving your senses open to the wonders the city has to offer it can inspire anything and everything. It’s our job to let it wash over us like magic waters." - Dave Santos

One of my favorite chefs, ever. Hi Dave :)

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October 3, 2013

Best noodle dishes in New York City in 2013


Important Noodle Announcement.


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June 14, 2013

Our internal trend-o-meter rang loudly not long ago when we heard cocktail club Evoe was staging a shindig to celebrate kelp-based cocktails. We missed that event, but now we hear the boozesters have teamed up with David Santos and Louro restaurant for a $65 seaweed-centric meal with kelp-y drink pairings ($20 extra), happening Wednesday. So, what’s the big deal — is kelp the new kale or something? Maybe!

Zagat

It’s happening.

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June 12, 2013

evoenyc:

We had so much fun at Drink Like A Fish, we’re expanding it into a five-course, Japanese-inspired meal benefiting the Gohan Society. The dinner will be held at Louro on Wednesday, June 19th; tickets are $65 and the optional cocktail pairing is $20.
Get the details and purchase tickets here.

"Optional" cocktail pairing? 
I can’t believe I even typed those words.
Jokes aside, this will be fun. Join us!

evoenyc:

We had so much fun at Drink Like A Fish, we’re expanding it into a five-course, Japanese-inspired meal benefiting the Gohan Society. The dinner will be held at Louro on Wednesday, June 19th; tickets are $65 and the optional cocktail pairing is $20.

Get the details and purchase tickets here.

"Optional" cocktail pairing?

I can’t believe I even typed those words.

Jokes aside, this will be fun. Join us!

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June 7, 2013

This was super-fun and such a success that we’re repeating it as a five-course dinner at Louro on June 19th — sign up to stay in the loop about this and all other Evoe events.

evoenyc:

A little delayed but here nonetheless: pictures from Drink Like A Fish, our kelp cocktails and hors d’oeuvres event with Bren Smith of Thimble Island Oyster Company and Chef Dave Santos of Louro. It all started with a boat ride — as so many adventures do — and it ended with two dozen new kelp converts. (Just a million or two to go.)

Now a bit on the event…. Look, no sense pussy-footing around it: our goal is total kelp domination, and this afternoon was merely a first step (“influence the influencers,” we say with a cackle).

Agriculture as we practice it is destructive and unsustainable for a growing world population, and we’ve fished our oceans to the brink. Ocean agriculture — growing edible plants in the vast waters that surround us — represents a new paradigm that promises to be more sustainable, in that it doesn’t require fertilizer or fresh water and it utilizes underused space. With his “3D” approach to farming, Bren has made it his mission to introduce the concept of “ocean vegetarianism” to the masses — though, as he’s learned, the Pilgrims ate seaweed, so we’re just bringing it back.

However: we are not Pilgrims, and boiled seaweed with a side of hardtack ain’t gonna cut it.

That’s where Dave and Mayur come in.

Their task: make kelp desirable.

Keep Reading

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May 16, 2013

A couple weeks ago we celebrated M.’s best friend Oscar's birthday at Louro. Oscar is what you might call a connoisseur of meat — past birthdays have been celebrated at Peter Luger’s and Wolfgang’s and then of course there was that unforgettable lamb shoulder-côte de boeuf one-two punch in Paris, and oh I can’t forget the Frito pie and boatloads of ‘Q last summer.

In his honor Chef Dave created a completely porkatarian meal (as a chef of Portuguese descent, there’s no better man for the job). We had as much pig as you can pack into one ten-course meal: pig-brain fritters, fried pig-ear strips atop pig loin, pig with a perfectly runny egg, pig with mussels, pressed pig, and my favorite — pig matzoh ball soup. The best part of Passover … only way better because, pig.

And this little piggy said yum-yum-yum all the way home.

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May 7, 2013

Hey remember when M. and I used to do cocktail events? We’re doing ‘em again! If you’ll be in town over Memorial Day weekend, come join us on Saturday afternoon for kelp cocktails (kelp courtesy of our friend Bren) and snacks by Chef Dave of Louro and the supper club Um Segredo.
And if you can’t join us this time but want to stay in the loop on future events or private consulting/classes/events, please use our contact form here. Cheers!
evoenyc:

We’re delighted to announce that on Saturday, May 25th, we’re holding an Evoe cocktail event — the first in more than two years. Inspired by a trip to Brendan Smith’s innovative oyster and kelp farm, the Thimble Island Oyster Company, we’re featuring  kelp-infused spirits in a variety of cocktails.
We’re calling it (what else?) “Drink Like A Fish.”
Now, we know what you’re thinking….
Kelp cocktails? Really…?
Really!
Kelp and seaweed-infused spirits add appealing umami-rich flavors to both sweet and savory  cocktails . They’re especially fantastic with aquavit and carrot juice or mescal and sherry — all of which you’ll get to try.
Since we like to offer a bit of education with our aperitifs, we’ll discuss the principles of incorporating unusual ingredients in your cocktail repertoire, so that next time you find some interesting new liqueur on your travels you’ll be able to mix it fearlessly with the spirits you already have in your home bar.
As for Brendan, he’s a rock star of the local and sustainable seafood movement — if don’t believe us, check out The Wall Street Journal and Lucky Peach — and he’ll tell us about his unique “3D” approach to ocean farming and why we should all be eating more kelp, in cocktails and beyond.
Finally, Chef Dave Santos of the acclaimed West Village restaurant Louro will create an inspired menu of kelp and seaweed snacks.
The details:
You must RSVP and space is limited, so please email us at info@evoenyc.com if you’d like to join us.
Price: $45. Includes a variety of kelp and seaweed cocktails by Mayur and snacks by Chef Dave.
Location: Louro, 142 West 10th Street, West Village.
Date & time: Saturday, May 25th, 2-4 pm (note: this is Memorial Day weekend).
Please note! We’re offering cocktail consulting services for both the professional and private client; please see our new website for more information.

Hey remember when M. and I used to do cocktail events? We’re doing ‘em again! If you’ll be in town over Memorial Day weekend, come join us on Saturday afternoon for kelp cocktails (kelp courtesy of our friend Bren) and snacks by Chef Dave of Louro and the supper club Um Segredo.

And if you can’t join us this time but want to stay in the loop on future events or private consulting/classes/events, please use our contact form here. Cheers!

evoenyc:

We’re delighted to announce that on Saturday, May 25th, we’re holding an Evoe cocktail event — the first in more than two years. Inspired by a trip to Brendan Smith’s innovative oyster and kelp farm, the Thimble Island Oyster Company, we’re featuring kelp-infused spirits in a variety of cocktails.

We’re calling it (what else?) “Drink Like A Fish.”

Now, we know what you’re thinking….

Kelp cocktails? Really…?

Really!

Kelp and seaweed-infused spirits add appealing umami-rich flavors to both sweet and savory cocktails . They’re especially fantastic with aquavit and carrot juice or mescal and sherry — all of which you’ll get to try.

Since we like to offer a bit of education with our aperitifs, we’ll discuss the principles of incorporating unusual ingredients in your cocktail repertoire, so that next time you find some interesting new liqueur on your travels you’ll be able to mix it fearlessly with the spirits you already have in your home bar.

As for Brendan, he’s a rock star of the local and sustainable seafood movement — if don’t believe us, check out The Wall Street Journal and Lucky Peach — and he’ll tell us about his unique “3D” approach to ocean farming and why we should all be eating more kelp, in cocktails and beyond.

Finally, Chef Dave Santos of the acclaimed West Village restaurant Louro will create an inspired menu of kelp and seaweed snacks.

The details:
  • You must RSVP and space is limited, so please email us at info@evoenyc.com if you’d like to join us.
  • Price: $45. Includes a variety of kelp and seaweed cocktails by Mayur and snacks by Chef Dave.
  • Location: Louro, 142 West 10th Street, West Village.
  • Date & time: Saturday, May 25th, 2-4 pm (note: this is Memorial Day weekend).
Please note! We’re offering cocktail consulting services for both the professional and private client; please see our new website for more information.
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February 19, 2013

The NYT review of Louro is out!

Pete Wells raves about the dinner party atmosphere Dave creates, his piri-piri shrimp, tempura piquillos, and gnocchi Romana … and he discusses his supper club, Um Segredo, which loyal readers know I was mildly obsessed with, as well as his stint at Hotel Griffou, where I first became a fan.

I’ve been telling you for a couple years now that Dave rocks.

Believe me now? ;)

Rather than accept life as a journeyman, he stepped away from restaurants and started the supper club, cooking for about 16 people at a time in his home kitchen on Roosevelt Island. He called it Um Segredo, Portuguese for a secret. The name was accurate for a few weeks.

With no boss to call the shots, he drew ideas from all over. He cooked menus inspired by Ernest Hemingway, Truman Capote and famous people born in January, from Jackie Robinson (a striped-bass corn dog) to Joan of Arc (game ravioli with smoked onions). One meal was a benefit to pay the veterinary bills of a sick dog, and another was assembled from items on Elvis’s grocery lists at Graceland.

Pilgrims to Roosevelt Island carried wine on the tram and, if conversation was halting at first, it rarely stayed that way. “Once that lubrication gets going, by the end of the night it gets pretty interesting, let’s just say that,” Mr. Santos said by phone.

Whether it was the food or the lubrication, people enjoyed Um Segredo so much that when Mr. Santos held a Kickstarter campaign to help finance a place of his own, he got more than $25,000 in pledges.

Louro doesn’t seek to recreate the supper club experience apart from the Monday dinners. But the liberation Mr. Santos found at Um Segredo is all over his menus.

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February 7, 2013

Underground Eats knows how to put on a hell of a show. One six-course meal, three all-star chefs — Sean Brock of Husk and McCrady’s, George Mendes of Aldea, and our friend Dave Santos, of Louro and before that Um Segredo. I mean the talent in that kitchen…! And the happy feelings in my mouth…!

Chef Brock’s food was more than worth the years I’ve waited to taste it, and even managed to take me by surprise despite the reams I’ve read about it (good thing, right? food should always be more than words can describe). Speaking of words that cannot do justice, ‘elegant in a very earthy way’ is the phrase that popped in my head when describing it to a friend.

Good news for my fellow New Yorkers who have never made it to his places in Charleston: Chef’s big goal is to open a restaurant in our fair city, and given his fame and success, I’m sure that’ll happen no later than next year.

And the South shall rise again.

PS: Big shout-out to my boo and the delicious Whistle Pig rye corn milk punch with a port float and a secret ingredient (Corn Pops) that satisfied the 19-year-old stoner in me. Ya did great, babe.

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December 11, 2012

Portuguese “butter”: a beloved hallmark of the Um Segredo table, now a Louro signature. 
"Just to let you know, there’s pork in there," our waiter announced to our table — full of Um Segredo regulars — last Monday night.
"Oh," we said. "We know."
And then we waited exactly 0.2 “politeness seconds” before attacking it.
Don’t ask me what’s in there exactly, don’t ask me how it’s made. Just know it is the pepperiest, richest, porkiest thing ever to be slathered on bread and 
it
is 
glorious.
(It will also, mark my words, be mentioned in every single glowing review of Louro … and there will be many glowing reviews of Louro. You should probably go now, and don’t say I didn’t warn you.)

Portuguese “butter”: a beloved hallmark of the Um Segredo table, now a Louro signature. 

"Just to let you know, there’s pork in there," our waiter announced to our table — full of Um Segredo regulars — last Monday night.

"Oh," we said. "We know."

And then we waited exactly 0.2 “politeness seconds” before attacking it.

Don’t ask me what’s in there exactly, don’t ask me how it’s made. Just know it is the pepperiest, richest, porkiest thing ever to be slathered on bread and 

it

is 

glorious.

(It will also, mark my words, be mentioned in every single glowing review of Louro … and there will be many glowing reviews of Louro. You should probably go now, and don’t say I didn’t warn you.)

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