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This Park Slope delight of a restaurant is near and dear to me. In a nutshell, it gives you the kind of meal you’d expect from a fancy-pants Soho hotspot, but without all the pretention. Its warm, country-cottage kitchen environment matches the enthusiasm of its staff.

The farm-to-table food is a unique, delicious blend of New American and Mexican cuisine. This doesn’t just speak for dinner either, it transcends to their amazing weekend brunch as well. Stroller alert, but depending on the person, that could be a good thing.

Juventino is one of those elite restaurants in my life where I can say that I’ve truly never had a bad meal or experience. I love it for the simple fact that you can taste the care that goes into the creation of each dish. Also, the knowledge the staff has behind the food is very impressive and they can always find a brilliant wine pairing for you.

I highly recommend this restaurant for its quality of ingredients, creativity, and warmth.

Perfect Meal

Dinner: A half-dozen Shigoku Oysters, Roasted Garlic and Fresh Bread, Sweet Maya Prawns, Risotto di Farro, Maitake Mushrooms, and a Huitlacoche Vinaigrette, Butterscotch Pudding, Mango Gelato

Brunch: Egg and Soldiers, Full English Breakfast, Huevos Rancheros

JUVENTINO 370 Fifth Ave, Brooklyn, NY 11215 • (718)-360-8469 • juventinonyc.com/

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Last week, we had our launch party at one of the event rooms at STK – a venue so sexy that it made my wearing 4” stilettos in the rain totally worth it. After having many a deliciously crafted cocktail as I socialized with the KARIN+RAOUL guests, I managed to sneak away to the main dining room and join my friends for dinner.

I was pleased to find out that the cuisine and service themselves matched the sexy but not stuffy decor. Our party of six ordered lavishly and our waitress, a striking redhead, was friendly and attentive. Prices for main courses start at $22 and go up to $79, and each side dish is $11, so this restaurant is not for the faint at heart….or wallet. We bit the bullet and ordered large; each dish proved to be more delicious than the first and I have to say it was completely worth it. A week later, I cannot help but reminisce about the steak with a topping of fois grass and the mac & cheese.

The photos for their ad are taken by none other than our very own Karin – enjoy!

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If you love art as much as I do, but dressing up and going out in a cold winter evening seems like a task akin to mission impossible, then it is time to rejoice! February 3-8, VIP Art Fair allows art galleries to showcase their art online and give you yet another excuse to stay in and drink Hot Toddies from the comfort of your couch.

According to their website, “VIP Art Fair builds new technologies for the world’s most prominent contemporary art galleries to showcase available works by the artists they represent, for sophisticated collectors to connect with these galleries, and for the international art community to experience and engage with art.”

So go get your art on!

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You plan to go to Craft like you plan to go to the opera, but without the all the drama and singing. It’s an experience: a sexy, delicious, and decadent experience. Its interior isn’t lavish; it’s simple and modern – laden with wood floors, leather paneling, large-scale paintings, and a dose of dimly lit Edison lights.

As you would expect from a restaurant owned and operated by Tom Colicchio, Craft is run like a hospitality machine. The staff churns out on-the-ball service and knowledge over their menu and wine list like it’s their only function. Usually I’m not that affected by service and tend to dwell on the quality of the food, but I couldn’t help but feel pampered.

The farm fresh menu is laid out like a ‘choose your own adventure’ paperback. They have a tasting menu and wine paring; however, the rest of the menu is divided into categories and sub categories. You pick your firsts, mains, and sides – separated by fish/shellfish, meat, pasta, grains, and vegetables. Of course I didn’t try everything on the menu, but I’m fairly certain there aren’t many wrong turns.

I don’t want to gush too much about the food, but I can safely say it’s one of the finer meals that you can have in New York City. Good food is good food, but at Craft you can tell that each ingredient has been deliberately chosen for its particular purpose. Each dish is cooked and prepared masterfully by what I expect to be a team of culinary genies.

I highly recommend the following: Roasted Fois Gras and Banana, Cippolini Onions, Gnocchi, 30-Day Dry-Aged Rib Eye with Bone Marrow and Bordelaise, S’mores, Chocolate-Peanut Butter Mousse & Smoked Salt Sherbet.

CRAFT 43 East 19th Street • (212) 780-0880 • craftrestaurant.com

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Holger Gräf and Daniel Lantz are the designers behind LA-based studio Gräf & Lantz.  What i really like about this duo is that they focus on creating simple, functional products that are well thought out and useful.

My favorite from Gräf & Lantz’s current offerings is the Quiver.  It’s a bottle carrier that keeps wine, champagne, or liquor bottles  protected and cool when you’re on the go.  It’s very well-made, using a nearly 1/4” thick merino felt and vegetable tanned leather straps and detailing.  It might not be the most practical way to take a wine bottle around with you, but it’s one of the most distinctive.for only $126

via AllPurposis

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DD 172 x Adidas Originals presents the BluRoc Festival @ Brooklyn Bowl. Purchase tickets here.

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Crepes Au Citron … by, Camille Becerra

2 eggs

1/4 cup milk

1/4 cup water

1/2 cup flour

1/4 tsp salt

4 tbl butter, melted

Additional:

4 tbl butter

1/4 c sugar

3-4 small lemons

Mix all ingredients together with a whisk, allow it to rest for 3-5 minutes.

Add extra water to the batter if its too thick, you want a thin batter.

Melt 1/2 tsp butter into a hot non-stick pan.

Ladle 2 oz of batter and swivel pan allowing batter to spread and cover the pan in a thin layer.

Flip once bottom is lightly brown.

Sprinkle top with 2 tsp sugar.

Squeeze juice of 1/2 a lemon.

Fold crepe in half and then into quarters.

Place crepe onto plate.

Lemon juice and sugar will leak out onto the pan and create a wonderfully, syrupy sauce, drizzle over crepe.

Recipe makes 6-8 crepes

– Camille

By the way… I had a taste myself and it was absolutely tantalizing!!!

To see more of Camille, click on: FEAST &   SERVE

xoxo Karin

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