Monday, July 8, 2024

Do You Remember GIAMBONES

 


The "DAPPER DON"

JOHN GOTTI with Brother PETER

And Two Asscoiates Leaves GIAMBONE'S

After a Classic Italian-American Restaurant Meal

of Baked Clams, Pasta, Sausage & Veal & Peppers


ALTHOUGH legal arguments have long echoed 
down the austere halls of the Criminal Court building 
on Centre Street, many spirited lawyerly discussions 
also occurred a few blocks east, in a dim, shoebox-sized 
Italian restaurant named Giambone. Now, as workers
at Centre Street and other nearby courthouses dig into 
their fall workload, they are discovering that this 
neighborhood fixture is gone.
Located on a narrow stretch of Mulberry Street 
two blocks south of Canal, Giambone, a virtual 
clubhouse for lawyers, judges, cops and defendants 
with a history as rich as its clam sauce, closed its 
doors in June. It was a victim of 9/11 and the 
sluggish economy, which all but eliminated the 
evening dinner crowd.
Originally housed in a marble-floored basement, 
which served it well during Prohibition, the restaurant 
was opened in 1914 by a strapping fellow named 
Italo Susi, who went by the nickname Giambone. 
In 1935, after the upstairs tenant, a Western Union 
office, left, Italo moved his eatery aboveground and, 
along with his son Tony, built the place into a bustling, neighborhood joint.
Within a stone's throw of various courthouses, Giambone 
was a natural choice for people who worked at the 
courthouse or merely visited it from time to time, 
like the mobster John Gotti. Tony Susi, now 82, 
still remembers his introduction to the once-Teflon don.
''The goons came over and said, 'Would you accept 
John Gotti?' I said, 'Of course.' Then they said, 'Would 
you wait on him personally?' So I waited on him. We 
got along pretty well, too. I spoke to him in Italian.'' 
Mr. Gotti ordered the calamari and left a $125 tip.
Continue reading the main story
Over the years, other celebrities passed through, 
including the comedian Pat Cooper, who wanted to kiss 
Mr. Susi upon tasting his Linguine alla Sinatra , a house specialty, and John F. Kennedy Jr., who nursed his wounds 
at Giambone after failing the bar exam for the second time.
But the true lure of Giambone remained its homey 
ambiance. The décor -- rickety tables, taxidermied fish 
on the wall -- was as unfashionable as your grandfather's basement, and nearly as dusty. The menu was varied 
but never fancy. And Mr. Susi, by all accounts a gracious 
host, presided over a cast of regulars that included a fellow named Louie Beans, a struggling lounge singer named 
Detie Baxter, and Louis Martine, a big, garrulous 
prankster.
Asked about the many stunts he pulled at Giambone, Mr. Martine, a retired lawyer, fondly recalled the sweltering 
day he sent two colleagues on a goose chase in search of a Chinese tailor rumored to sell cheap suits. ''By the time 
the guys got back, they were walking swimming pools,'' 
he said with a laugh. ''They were mad as hell.''
There is another reason to mourn Giambone. Except for 
a half-Italian, half-Chinese place next door, it was the 
last Italian restaurant on Mulberry Street below Canal.
Next month the space will reopen as a Chinese furniture 
store, furthering the Asian dominance of an area that, 
according to Mr. Susi, once housed seven Italian restaurants.
Mr. Susi retired in 1990, selling the restaurant to a 
man named Joseph Elias. Bob Jenny, a spokesman 
for New York City Management, the owner of the 
building, said that Mr. Elias informed the company 
last spring that he was closing the struggling business. 
Mr. Elias could not be reached for comment.
For its many former customers, the bottom line is that the restaurant will be missed. ''It's left a hole in the neighbor-
hood,''' said Robert M. Morgenthau, the Manhattan district attorney and a longtime regular. ''Now, we go to Odeon or Forlini's.''




DISHES The DON LOVED to EAT

BAKED CLAMS

CALAMARI

PASTA

SAUSAGE MEATBALLS BRACIOLE

and SUNDAY SAUCE ITALIAN GRAVY



.
BUYnoww











Monday, June 24, 2024

The BLACK & WHITE

 






BLACK & WHITE

COOKIES

NEW YORK CITY




BLACK & WHITE

RECIPE :

Step 1

  1. Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.

  2. Step 2

    In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.

  3. Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.

  4. Step 4

    Reduce speed to low and beat in ⅓ of the flour mixture, then ⅓ of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)

  5. Step 5

    Dollop heaping ¼-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.

  6. Step 6

    Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.

  7. Step 7

    While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.

  8. Step 8

    Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.


    FOR THE COOKIES

    • 2cups/255 grams all-purpose flour
    • 1teaspoon baking powder
    • ½teaspoon fine sea salt
    • ¼teaspoon baking soda
    • cup/80 milliliters sour cream or whole-milk yogurt
    • cup/80 milliliters whole milk
    • 2teaspoons vanilla extract
    • 1teaspoon finely grated lemon zest
    • ¼teaspoon almond extract
    • ½cup/115 grams unsalted butter (1 stick), at room temperature
    • ¾cup plus 2 tablespoons/200 grams granulated sugar
    • 2large eggs, at room temperature

    FOR THE GLAZE

    • cups/300 grams confectioners’ sugar
    • Boiling water, as needed
    • tablespoons light corn syrup
    • 1teaspoon vanilla extract
    • Pinch of fine sea salt
    • ounces/70 grams unsweetened chocolate, melted and cooled
    • tablespoons unsweetened Dutch-process cocoa powder 




How to Make a BLACK & WHITE




BINGING with BABISH

MAKING BLACK & WHITES

"COOKIES"

But it's actually Cake Batter 








The BIG LEBOWSKI COOKBOOK










The BLACK & WHITE

A Brief History



Melissa Clark, a food columnist at the New York Times, states that these cookies aren’t just a New York staple, they’re a major part of Jewish culture. According to her, “Black-and-whites have been an entrenched part of the very robust Jewish cookie scene in New York City for a century.”

However, these cookies have a long-debated history about their creation. Specifically, is it really a cookie?

According to Molly O’Neill, black and white cookies are “broken promises” in that they’re floury cakes baked in a cookie shape. Essentially, they’re “drop cakes” because the batter resembles what you’d find in the batter of a cupcake, with a little extra dough so it does not run all over the place.

Nonetheless, people love them and flock to their nearest bakery for a bite of its vanilla, chocolatey goodness.

The Origins of the Black and White Cookie

The cookie is believed to have been created by Glaser’s Bake Shop, which was opened in 1902 by Bavarian immigrants in Manhattan. Many others believe the cookie began as “half-moon” cookies that were served at Hemstrought’s Bakery in Utica, New York. While it’s hard to tell where these cookies’ roots lie, each story shares one common element: they come from German food traditions.

While these cookies seemingly have been around forever, it wasn’t until the 1940s and 1950s they became popular. During and after WWII, American soldiers reintroduced the cookie to Germany, which inspired the name “Amerikaner”. The term is actually derived from the shape of Brodie helmets worn by U.S. soldiers during the World Wars.









HOW BLACK & WHITE COOKIES Are Made

NEW YORK CITY








Salvador Dali










HOTELS & FLIGHTS 

NEW YORK & WORLDWIDE









Sunday, June 23, 2024

Top 10 New York Eats

 




PASTRAMI SANDWICH








"NEW YORK - 10 MOST FAMOUS FOODS"


PASTRAMI SANDWICH at Katz's Delli

CRONUT - Dominiq Ansel

HALA CART

PIZZA - John's Pizza - Prince Street Pizza

NEW YORK CHEESECAKE at "Junior's" or EILEEN'S

CHOPPED CHEESE SANDWICH - Blue Sky Deli, East Harlem

BAGELS - 








NEW YORK'S CHOPPED CHEESE

SANDWICHES at Most NEW YORK CITY DELIS

BLUE SKY DELI is The Most FAMOUS



BAGELS



TOMPKIN SQUARE BAGELS









NEW YORK'S FAVORITE FOODS

And SECRET RECIPES

BBQ & BURGERS

TACOS & BURRITOS

SOUP & SANDWICHES

And More ...







"RAY'S"



AVENUE A - Between East 7th Street & St Marks Place 






NEW YORK'S Most FAMOUS "EGG CREAM"

RAY'S on Avenue "A"




"HOT DOGS"



HOT DOGS

A Nude DOG & a CHILI CHEESE DOG

"WOW" !!!




The BLACK & WHITE



A Classic NEW YORK CITY "BLACK & WHITE"








Friday, June 21, 2024

Pasta with Rib Sauce Recipe

 


RIB SAUCE








PASTA with RIB SAUCE

alla GIANNI

"EVER MAKE IT" ?







FAVORITE ITALIAN RECIPES

PASTA with RIB SAUCE

And More ...



Thursday, June 20, 2024

New York Oldest Restaurants

 



The FRANCES TAVERN

NEW YORK CITY


Located on the corner of Pearl Street and Broad Street in downtown Manhattan, Fraunces Tavern is a 250-year-old bar and restaurant with a storied past. During the American Revolution, this famous spot acted as George Washington's headquarters (it was also where he famously bid farewell to his troops after they all enjoyed a turtle dinner). Visitors can learn more about the tavern’s history on its second and third floors—the space was made into museum galleries in the early 1900s.




P.J.CLARKE'S - Since 1884




PJ Clarke's

NY NY


P.J. Clarke’s has been serving up delicious burgers in a cozy setting for nearly 150 years. A favorite among Hollywood stars, Frank Sinatra often sat at Table 20 and Buddy Holly famously proposed to his wife here after knowing her for just five hours. In 1958, Nat King Cole proclaimed that P.J. Clarke’s bacon cheeseburger was “the Cadillac of burgers,” and, well, the rest is history. 

PJ Clarke's FINE ART PRINT 






KEENS

"Home of The Mutton Chop"



KEENS STEAKHOUSE - Since 1885

Over 150 years ago, publishers, playwrights, and producers met and mingled at the renowned Keens Steakhouse before seeing a show. As the story goes, actors from the nearby Garrick Theatre would even come, dressed in full costume and makeup, to eat between acts. Today, the iconic steakhouse is known for being one of the last remaining establishments of the historic Herald Square Theatre District.






PETER LUGER

WILLIANSBURG, BROOKLYN



PETER LUGER STEAKHOUSE - 1887

Situated steps away from the East River, Peter Luger has been the go-to spot for lunch and dinner since the late 1800s. The restaurant started as a cafe and bowling alley by the Luger family and was later bought in an auction by Sol Forman when it fell into disrepair. Forman owned the manufacturing business across the street and realized he had nowhere else to bring his business clients for lunch if the restaurant were to close, so he decided to take over the spot himself. Fast forward decades later, and Peter Luger Steakhouse is still talked about for its juicy burgers and high-quality cuts of meat.







KATZ'S DELICATESSEN

East Houston Street

NY NY



KATZ'S DELICATESSEN - 1888

Immortalized in that classic When Harry Met Sally scene (“I’ll have what she’s having!”), Katz’s has remained a quintessential New York City institution since the 1880s. Starting out as a small kosher deli on Ludlow Street, the beloved establishment has been making delicious corned beef sandwiches, knishes, latkes, matzo ball soup, and more for nearly 150 years.






RAO'S

East Harlem, NYC



RAO'S - 1896

Rao’s has been at its East Harlem location since 1896 and has a menu filled with Southern Italian classics. Known as one of the most exclusive restaurants in the city, this small 10-table red sauce joint is near impossible to get a reservation at. You may have better luck snagging a table at its Las Vegas or Los Angeles outposts.





SINATRA at RAO'S

With "NICKY The VEST"








SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE - MEATBALLS - LASAGNA

RAO'S LEMON CHICKEN

And MORE ...