Posts tagged with "shrimp"

Lexus Restaurant Gif by Reb Czukoski for use by 360 Magazine

INTERSECT BY LEXUS – NYC

Eccentric, experimental, exquisite – all are adjectives that best describe dinner at Intersect NYC

Intersect NYC is a co-operative project between Lexus and Union Square Hospitality Group, with additional locations in Dubai and Tokyo. Union Square Hospitality Group collaborates with a wide array of businesses: Anchovy Social (DC), Blue Smoke (NYC) and LoBall (NYC).

Intersect by Lexus is a dynamic and delicious encounter hosted in a handful of tech-forward cities where charismatic epicures, who themselves break the mold, are immersed in the automotive giant’s ecosystem without physically driving nor owning one of their vehicles. The venue can be defined as “a manifestation of omotenashi, a Lexus core value characterized by an unwavering commitment to exceptional hospitality.” Omote means public face, and “nashi” means nothing; omotenashi ultimately meaning that everything produced comes from the heart with honesty and no concealment. 

Situated in the trendy Meatpacking District of New York City amongst chic shops and nightlife, the physical unit of Intersect features an unrivaled open-air market, complete with a lounge, restaurant, and event space. The two-level, square-like locale houses an immersive environment of edible delights and whimsical handmade cocktails. The experience can be best described as living through the magic that is an episode of travelling host and star Anthony Bourdain‘s Parts Unknown. The overall atmosphere emits a decadent, intuitive and contemporary feel. Situated throughout the space are a vast assortment of cookbooks on mantelshelves, including The Thousand Dollar Dinner: America’s First Great Cookery Challenge by Becky Libourel Diamond. One particularly intriguing structure is an accent wall designed by lauded Japanese interior designer, Masamichi Katayama of Wonderwall. The installation, in close proximity to a black metal stairwell, is illuminated with recessed lighting and encased in glass, creating a moment where severe modernity meets the magical. The private dining room is an intimate space where an array of occasions can be held, wedding receptions, corporate gatherings and pop-ups in a reclusive yet bespoke setting. Intersect by Lexus is an ideal place for guests to be entertained, inspired, and educated, and serves as a conduit where ideas, people, and culinary creations unite.

The kitchen interchanges every six months – an ever-growing and evolving list of impressive artisanal cooks fabricate their own menu to challenge and delight visitors. Intersect by Lexus welcomed its seventh Restaurant-in-Residence, New Orleans’ Creole eatery, Compère Lapin. Chef Nina Compton owns and operates the New Orleans restaurant in tandem with Bywater American Bistro (BABs) where it is a well-loved hit in the Big Easy. 

Compton is the third chef chosen this year, and is a James Beard Award-Winner and Top Chef: New Orleans runner-up. Chef Compton graduated from The Culinary Institute of America in 2001 and first embarked on her remarkable professional career at Daniel in NYC. Chef Compton blends her signature Gulf coast ingredients with island flavors. Compton hails from Saint Lucia and her bill of fare is an array of Caribbean and Cajun-inspired dishes, such as dover sole meuniere and hot chicken. 

Currently, Intersect NYC is led by classically trained Executive Chef Nickolas Martinez, the former executive chef of Foragers. Chef Martinez established his own culinary identity through his Midwestern roots and passion for French techniques. Chef Martinez, like Chef Compton, graduated from the Culinary Institute of America. As executive chef, Chef Martinez prides himself in creating a “space dedicated to the ethos of the Lexus lifestyle, and a home to a unique dining experience.” 

This three-star Michelin restaurant remains on the minds some of the most influential critics, as well as in the memories of all those who have explored the flavors and festivity firsthand. The service, presentation and wine pairings are unprecedented in their attention to palettes and details. 360 MAGAZINE had the opportunity to enjoy the pour deux menu among other enticing choices, sampling many of the most acclaimed dishes currently in circulation.

We began with two cocktails: the Ruby Lo-Ball and the Best Bank Punch. The Ruby features a fruity concoction of port wine, apple, ginger, and soda, for something refreshing with a bit of a snap, while the Punch, a drink of vodka, lillet, thai basil, passionfruit, and Sirop JM was both stronger and herbier. While both served up a revitalizing and uncommon flavor dynamic, we preferred the Ruby Lo-Ball as our cocktail of choice. After these early drinks, 360 turned to wine for the remainder of our meal. With a divine wine-list curated alongside the main dinner menu, every choice is certain to impress, and 360 was utterly charmed by our choices. A Bourgone Aligote, a very dry white French wine, as well as a Zind Chardonnary, a white blended with fruity notes that was not very oaky but with a sense of tartness, dazzled.

The food itself surpassed all expectations, proving the multifaceted style of the space extended to the delectable food. For our appetizers, we selected the hush puppies with cilantro crema, a light and delicate take on a classic, as well as the Louisiana barbecue shrimp with chervil and baguette and the stuffed back crab served with uni butter and charred lime. All these impressed – the upscale takes on Southern classics captivated a certain sense of comfort while still being creative, decadent, and extravagant. This tradition continued into the entrees, where 360 pursued the “pour deux” – for two – menu, where one large serving plate is presented to two diners to share. This is not only a meal for romantic evening – everyone from couples, to friends, to business partners took part in this unique savory affair. 360 sampled both the hot fire chicken with red beans and rice as well as the dover sole meuniere with brussels sprouts amandine served with celery root and parsnip puree. The sole, perfectly baked in a warming butter sauce, as well as the succulent and crispy chicken with a fiery side, left our team more than satisfied with its mouth-watering excellence. An airy mango sorbet cooled things off before our main dessert, chocolate with passionfruit and a cashew croquant, an ambrosial finish to a perfectly piquant meal. 

Intersect NYC, from its style to its connoisseurs to its ambitious culinary pursuits, enamored 360 all the way through. For a sleek and satisfying adventure, Intersect NYC is the ultimate dinner venue.

Article by: Vaughn Lowery, Armon Hayes, Elle Grant, McKinley Franklin

Mina Tocalini, 360 Magazine, Beach Amusement Park

Dream Inn launches Beach Feast

Dream Inn Santa Cruz recently launched Beach Feast, a complete ocean-to-table private dining experience that perfects for guests to dine safely outdoors at ‘King Table’ on Cowell Beach – just steps away from the iconic, retro beachfront hotel. Whether an intimate table for two, family reunion, small reception, or corporate groups, the Beach Feast experience is ideal for celebrating unforgettable social gatherings in a special setting.

Offering a fully customizable menu created by Executive Chef Gus Trejo that delightfully integrates fresh seafood and grilled steaks, catering to all tastes, and includes menu options like paella topped with a whole octopus, bursting shrimp and fresh mussels, as well as ribeye steaks and roasted local vegetables. The accompanying wine list, delicious dessert menu, and bespoke service, only add more to the experience.

A short stroll from the Santa Cruz beach boardwalk, Dream Inn Santa Cruz recently completed a multi-million-dollar renovation with whimsical retro-surfer décor which nods to the hotel’s origins and Santa Cruz’s history as a surfing mecca. The renovation included upgrades to all 165 guestrooms and suites, as well as a makeover to the hotel lobby and pool area.  Dark-wood ’60s-style furnishings and turquoise accents give the guestrooms and its restaurant, Jack O’Neill Restaurant, a classic beachy feel.  Guests will also love to experience the new Jack’s Patio, a wildly inventive, new outdoor dining concept – the perfect pandemic outdoor dining venue with open-air, live music featuring local musicians and heat lamps for chilly coastal evenings. To further embrace the inn’s casual, laid back ambiance, guests can soak up the California sun while enjoying the host of amenities the property has to offer including a re-vamped pool deck with beach access; poolside bar; surfing lessons, and complimentary beach cruisers to explore the charming town of Santa Cruz.

Last-minute Cinco De Mayo Snacks

Check out some of the best salsa brands in the biz: CHI-CHI’s®, HERDEZ® and LA VICTORIA® and while each is unique in its own way, they’re all perfect for an at-home fiesta. Let’s not forget that May is also National Salsa Month so there’s no better time to “salsabrate!”

As the No. 1 salsa brand in Mexico, HERDEZ has been a staple in Mexican kitchens for over 100 years. Whether as a classic dip for chips or a zesty meat marinade, it delivers authenticity to Cinco celebrations nationwide. If HERDEZ is the responsible older brother, then CHI-CHI’s is the fun, younger brother. With CHI-CHI’s, you don’t need an event to get your salsa on because it brings the fiesta straight to you with its newest lineup of Fiesta Style Salsas. Meanwhile, LA VICTORIA is just as authentic but with a West Coast addition of farm-fresh tomatoes from the Central Valley – think of it as the brother that went away for college and came back a little more “woke.”

Consider making one of these easy-to-prepare recipes for your weekend festivities:

Ensalada Fresca Con Salsa de Guacamole—Simply pile on the fresh veggies, sprinkle a little cheese, add the dressing, and you’ve got a refreshingly easy chopped Mexican salad that’s perfect for a Cinco appetizer.

Salsa Verde Shrimp Skewers with Street Corn—These shrimp skewers marinated in HERDEZ® Salsa Verde are the perfect light and easy dish for its flavor and crunch. For the ultimate pairing, don’t forget to pair it with street corn mixed with feta cheese.

DIY Shredded Chicken Taco Bar—There is nothing better than giving party guests the creativity to build their own tacos! This DIY shredded chicken taco bar is a perfect way to be the hostess with the mostess while still having time to enjoy the Cinco celebration.

Chili Lime Shrimp Tacos—Treat your party-goers to these colorful shrimp tacos. Perfect for double-fisting with a beer, marg or michelada, these tacos bring the heat along with a cooling sauce to balance it out.

KEY WEST LOBSTERFEST

Key West Lobsterfest to Feature Luscious Local Seafood Aug. 9-12

Seafood lovers can chow down on Florida’s clawless lobster during the annual Key West Lobsterfest Thursday through Sunday, Aug. 9-12, featuring temptations ranging from a lobster boil to a lively street fair starring the tasty crustacean.

Now in its 22nd year, the festival celebrates the bounty of the Florida Keys lobster season that opens Aug. 6.

Famous for its sweet and tender meat, the Keys’ spiny lobster often is served steamed with drawn butter, paired with a seasoned stuffing or in innovative dishes conceived by local chefs.

Festival events are to kick off at 5 p.m. Thursday, Aug. 9, when lobster aficionados can gather for a traditional lobster boil at The Roof, 201 William St. at the Waterfront Brewery. As well as lobster, plates are to be piled high with shrimp, andouille sausage, crawfish, corn on the cob and new potatoes. Other attractions include live entertainment and libation specials. Reservations are strongly suggested.

Friday’s schedule features a “Reef & Ritas” catamaran sail and snorkel trip beginning at 1 p.m., plus a lively nighttime Duval Crawl with stops at establishments in Key West’s popular downtown and harbor areas.

The festival’s anticipated highlight is the Key West Lobsterfest Street Fair in the 100 through 500 blocks of Duval Street. From noon to 11 p.m. Saturday, Aug. 11, seafood fans can sample local chefs’ and restaurants’ lobster specialties from tempting appetizers to full dinners. Offerings feature fresh crustaceans caught by Florida Keys fishermen.

A free outdoor concert is slated for 1-10:30 p.m. with Alphonse, Cool Breeze and The DurtBags performing from a stage at the intersection of Duval and Greene streets.

Other street fair attractions include art, crafts and merchandise from a wide variety of vendors.

Lobsterfest is to end Sunday, Aug. 12, with a lobster brunch buffet at First Flight Island Restaurant & Brewery, 301 Whitehead St. Reservations are suggested.

Event, reservation and ticketing information: keywestlobsterfest.com

Key West visitor information: fla-keys.com/keywest or 1-800-LAST-KEY

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