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Lacey Burke Blogs |
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Most recent blog entries |
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| Monday Night at Mercadito | | Blogs
| By laceyb on4/24/2008 | |
|  Embracing a brisk spring evening laced with Mahi Mahi tacos and mango margaritas has to be the best way to forget about ones responsibilities and the weight of the world. At about 8pm, I rounded up some willing “partners in crime” and headed to Mercadito on Avenue B. This cozy cantina feels like a lazy Mexican fiesta, while the Diego Rivera on the wall keeps it New York. Weeding through a crowd of people, we then squeezed into our table and before we could even start fantasizing about tequila-based libations, we were greeted by Alfredo Sandoval, the owner, who I’m happy to say is a friend of mine. He primed our palates with some dangerously smooth Siete Leguas Añejo and a towered trio of guacamole and warm tortilla ... |  | |
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| | Georgia's Eastside BBQ | Blogs Restaruants | By laceyb on7/25/2007 | |
| Born and raised on a farm in New Hampshire that was built “before this country was a country”, Alan Natkiel exudes a quiet confidence, subtle intelligence, and a deliciously twisted sense of humor. I showed up a little late for the interview only to be scolded by a tall, lanky white boy with a full mane of crazy, black corkscrew curls. With a PBR in hand, (and several empty cans lurking in the background) Alan looked like a cross between a hillbilly and a folk singer, complete with a big ol’ dog. His new BBQ joint in the Lower East Side gives off a rustic and authentic feel. I sat down with him to get the lowdown on his take on bona fide southern BBQ, done city-slicker style.
 After a boarding school education, he moved to Atlanta to help build an ... | | |
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| | A Buenos Aires Exursion | | BlogsTravel | By laceyb on7/1/2007 | |
| Perhaps it’s the hot and sultry summer heat, lending everything a glisten. Maybe it’s the natural high you get, eating huge slabs of juicy, grass fed Argentine beef, grilled to perfection. It could be the fallen decadence of the heartbreakingly beautiful city. Whatever it is, the rolling ease of the Buenos Aires invaded my heart and captured it like a thief in the night.
I ate like a princess, and I ate like a peasant. I ate pastry upon pastry and washed it down with bubbly by the case. I sipped Mate’ like a native. Oh, and I think I saw a few tourist sights while I was at it. The Cemetery? Unlike anything I’ve ever seen. The architecture? European with a latin flair. The People? Well, you’ll just have to experience it for yours ... | | |
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| | Bar Masa: Taking on the Time Warner Building, Part 1 | | BlogsRestaruants | By laceyb on6/3/2007 | |
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“We’re going to eat at every restaurant in the Time Warner Building!”
Theese are the famous last words of my friend Rich. He declared them late at night after several drinks mixed by yours truly. Never one to refuse a potentially valid, drunken offer, I agreed under on circumstance: That Kitty accompanies us to each and every one of those fine-dining establishments. The Time Warner is home to several restaurants I’ve been dying to try out, including Per Se, Masa, Café Grey and Stone Rose Lounge. For such illustrious tenants, the decidedly unglamorous name is a bit ill-suited, but none the less, it houses some of NYC’s best eateries.
Our first trip was to Masa Bar, the slightly more casual (and more accessible) ... | | |
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| | Contigo Peru... | | BlogsTravel | By laceyb on5/31/2007 | |
| First day in Peru: It’s cold, dreary and overcast. I get to the hotel and pass out for at least 4 hours. I wake up, determined to warm myself up with lots of pisco and some traditional Peruvian food. We meet with “Pepe” Moquillaza, the proprietor of Inquebrantable (Unbreakable) Piscos, at Bar Marino. We started out with some Pisco, neat, in a mini cordial glass. I was immediately reminded of Grappa, without the bite. Its all grape, in other words. I noticed subtle differences in all the versions, but I’m hardly an expert, so I opted for a Pisco sour. It was frothy and tart, but I think I make a better one.
 I skimmed the menu and noticed Leche de Tigre, and Leche de Pantera. Hmmm…Tiger’s milk and panther’s milk? I had heard about both from a friend ... | | |
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| | 8 Courses, 3 Girls, 1 Chef: Mendin's NYC Omakase Menu | | BlogsRestaruants | By laceyb on5/19/2007 | |
| Have you ever had the pleasure of sitting down to a custom Omakase menu? No? Well, let me tell you, it’s a must do. I feasted upon 8 delectable dishes hand- crafted and catered to my very own palate. My friend Jose Mendin of SushiSamba Miami was recently in town to bring some of his talent and flair to the New York locations. He cleverly concocted a mélange of exotic flavors in the form of my very own tasting menu.
 I had told Jose I was planning on coming in with a few girlfriends for his ultimate collection of dishes. Upon arrival, he presented us with our Omakase menus, hot off the press. Omakase basically means chef’s choice in Japanese. However, in this case, our palates were the first and only consideration. His attention to detai ... | | |
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| | The Consummately Cool Chef: Saul Bolton | | BlogsQ&A | By laceyb on4/15/2007 | |
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(Photo courtsey of NY times)
Recently, on a cold and rainy Sunday morning I ventured to Saul Restaurant in Boreum Hill and was greeted by the man himself with a steaming cup of coffee from his next-door Café.
Decked out in a Rasta t-shirt and a wooly ski cap, he showed none of the pomp and circumstance that might be expected from a 2 time Michelin star chef. We immediately fell into a casual and comfortable conversation about Bouley, staff meal, and smoking pot.
L: I’ve read that you grew up in Ohio, Georgia, and Massachusetts. How did your family life influence your passion for food?
S: I grew up living with my mom and one of my sisters. She was working, and my sister and I had to do a ... | | |
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| | Momofuku Noodle Bar | | Blogs
| By laceyb on3/27/2007 | |
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I was in search of a good meal. After surviving a bad bout of mussels the night before, I was faced with the unhappy realization that my favorite arepas bar is closed on Mondays. I was desperate to find some gastronomic redemption. Then, I remembered the delicious, steaming bowl of high-class pork ramen noodles I shared with my friend Tony a few months prior. What was that place? Of course! Momofuku! I knew it was just the right place to put the bounce back in my step.
At just past 1pm, I walked into a moderately crowded room, and pulled up a chair at the slender communal bar that encompassed the room. I already knew the ramen was amazing, so – notwithstanding my delicate appetite, - I still wanted to try something new. It is jus ... | | |
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| | Finding France in Vegas | | BlogsTravel | By laceyb on3/10/2007 | |
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Nothing says I love luxury like a few decadent days at the Wynn in Las Vegas. Nothing says I love Lacey like 3 self indulgent days and nights immersed in Champagne, gambling, good friends and endless feasts…to say the very least.
Recently, I met up with a few friends in Sin City to celebrate and relax. Steve Wynn certainly didn’t spare any expense when erecting his 2 billion dollar baby. The enormous, slender superstructure glistens in the desert sun and is the exact color of a champagne bubble. Every inch is polished and sparkling with the tender glow only an unlimited budget can provide. I made it my personal mission to take on the Wynn and all of its glamour.
Upon finding out where we were staying, I decided to imm ... | | |
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| | Barnyard and Bubbly: Palm Bay Imports wine profile | | BlogsDrink | By laceyb on3/7/2007 | |
| Upon entering a wine tasting with limited time, one needs a plan. I had roughly a half an hour and about 300 wines and liquors. Naturally I began with the light, bubbly and the pink…Here’s a limited selection of my favorites that I got a chance to sample.
#1. Gosset Champagne-
*The Brut Excellence had fresh pear on the nose with a toasty lingering finish.
*The Grand Millesime Brut 1999 was my Favorite. Ripe green apples, honey and toasted hazelnuts danced in the aroma, while a dry effervescence quenches your palate. A richness I adore in Champagne.
#2. “Petalo” Il Vino dell’ Amore- Moscoto Supmante-
*This Italian sparkler was incredibly fresh and redolent of roses on the nose, with a sweet, but n ... | | |
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