BIG DOGS of ITALIAN WINE NEW YORK

Winemaker of Sassicaia & Punica Wines SEBASTIANO ROSA

with Author Daniel Bellino Zwicke and Roberta Morrel of Morrel Wines

Get Toegther for a lillte Wine and Chat at Kobrand Italian Portfolio Tasting

at The Bowery Hotel, New York, New York

Alberto Chiarlo with Author Daniel Bellino-Zwicke

Alberto Chiarlo the proprietor of Michele Chiarlo  Wines 

of Piedmonte got together for a tasting of Alberto's latest vingtages

of wine, including Barbera Le Orme, Barolo Tortoniano 2010,

Michele Chairlo Barbaresco 2011, Barolo Cerequio 2010,

and Barolo Canubi Michele Chairlo 2007 & 2001 Vintgaes ..

Daniel said the whole line-up of wines was absolutely Amazing! everything was in perfect balance, full of flavor and a joy to drink.

Emelia Nardi with Daniel Bellino-Zwicke

Tatsing some Great Brunello and Rosso di Montalcino

The 1999 Il PARETO From Nozzole Was ROCKING !!!

I normally don't go crazy for non-native Italian Varietals when drinking Italian Wine. That said, I absolutely loved the 1999 Vintage of Tenuta Nozzole's "Il PARETO" a 100% Cabernet Sauvignon based wine that was amazing. It was full of flavor,perfecting and a absolute Joy to Drink. I loved It!

The WINES From MASI Where Also AMAZING !!!

Masi Agricola

I loved all of the Amarone 's that Masi was showing at the Italian Portfolio Tasting ..

The were showing Amarone Mazano 2007 which was really nic and heavy on the prune flavors.

The 2007 Amarone Campolong was awesome as was the Amarone Costera 2009 ..

My favorite Amarone of the day was Seregho Aligheri 2008 which is one of the few wines in the world aged in large Cherry Wood Cask .. The wine was AMAZING !!!

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The RAGU BOLOGNESE COOKBOOK

GRANDMA BELLINO'S ITALIAN COOKBOOK

Recipes From My Sicilian Grandmother

by Daniel Bellino Zwicke

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SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino-Zwicke

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Kentucky Fried Chicken Recipe KFC

    

KFC CHICKEN SECRET RECIPE

 

 KENTUCKY FRIED CHICKEN Recipe

 KFC Secret Recipe : 

 7 cups of Water ¼ cup of Kosher Salt
4 tablespoons Sugar 
 2 tablespoons Black Pepper 

 Mix Salt, Sugar, and Black Pepper into the water, This is a brine that you will put the chicken in. 1 - 3 pound Chicken cut into 8 pieces Add the chicken to the water brine in a large bowl or pot. Put into eh refrigerator for at least 2 hours before cooking. If you can do this over night it would be even better, but not absolutely necessary. 

 NOTE: You can skip the brining step if you’d like. Your chicken will still taste very good, but? 


2 large Eggs and 1 cup of Milk 1 teaspoon of Salt and 1 teaspoon Black Pepper Beat the Eggs. Add the milk, salt and pepper and mix. Set aside until later. 

 SECRET 11 HERBS & SPICES 

 1 ½ cups All Purpose Flour 
 1 teaspoon dry Oregano 1 teaspoon ground Sage 
 1 teaspoon dry Basil 
 1 teaspoon Cayenne Pepper 
 1 teaspoon Sugar
1 teaspoon Salt 
1 teaspoon Black Pepper
2 teaspoons Sweet Paprika 
 ½ teaspoon ground Cumin 
 1 teaspoon Onion Powder
1 teaspoon Garlic Powder 

 Mix all the above ingredients thoroughly in a large bowl. 
Remove the Chicken from the brine and set in a colander or wire rack to let the brine drain off.  
One by one, dredge each piece of chicken in the Flour-Herb mixture. Shake off excess flour. Next dredge each piece of chicken into the egg-mixture, shaking off excess egg, then placing the egg coated chicken back into the flour mixture. 

Shake off excess flour from chicken and place on a plate to rest. 
While chicken is resting, place 5 inches of vegetable oil, lard or Cisco in a small pot. 

Heat the Oil on a high flame. Once the oil is hot enough, place four pieces of chicken in the hot oil and until chicken is cooked through and golden brown, about 12 minutes. 

 Remove the chicken from the hot oil and set aside. Place remaining 4 pieces of chicken in the hot oil and cook for 12 minutes, until done. Serve with whatever side dishes you like and enjoy.  

 

IT'S FINGER LICKEN GOOD !!!

THIS RECIPE & More in The BADASS COOKBOOK

by Daniel Zwicke

THE BADASS COOKBOOK

Is NOW AVAILABLE on AMAZON.com

PAPERBACK & KINDLE EDITIONS

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Best French Bistro New York

Keith Richards Shepherds Pie Recipe

 

The BADASS COOKBOOK

IT'S COMING SOON 

  

SHEPHERD’S PIE alla KEEF

  Keith Richard’s That Is !!!  

Yes Keef, as in Keith Richards of The Rolling Stones, the World’s Greatest Rock-N-Roll Band ever! But you know that. This is the way Keith likes his Shepherds Pie, as does The Dude, and you will too. If it’s good enough for Keef, it’s good enough for the Dude, and you too. Abide!

RECIPE :

 Keith Richards Shepherds Pie  

INGREDIENTS:

  3 pounds Potatoes, peeled and diced
  1 tablespoon Butter Salt & Pepper to taste
  2 large Onions, chopped 2 pounds Ground Beef 2 large Carrots, grated
  2 – 12 oz. cans Beef Broth
  5 tablespoons water 1 tablespoon Cornstarch  

Put potatoes in a large pot of salted water. Bring the water to the boil. Lower to a simmer and cook the potatoes until tender, about 8 minutes.  

Drain potatoes once cooked.  Put cooked, drained potatoes in a large mixing bowl with the butter and season with salt and black pepper. 

Mash potatoes with a potato - masher or whip with an electric mixer. If using a hand potato-masher, mash potatoes with masher, then mix with a wooden spoon until nicely whipped. Heat a large frying-pan. 

Add 3 tablespoons of vegetable oil. Add ground-beef, cook over medium heat for 4 minutes. Add onions, continue cooking for minutes on high heat. Lower heat to low flame and cook 4 minutes more.  Add carrots and beef broth to pan. 

Mix cornstarch with water and add to pan. Cook over low flame for 8 minutes.  Add peas to pan, cook for 1 minute.  Pour Beef Mixture into a glass or ceramic baking dish. Evenly top beef with the mashed potatoes.  

Bake in a 400 degree oven for 12 minutes, then place under the boiler until potatoes get nicely browned. Take care not to burn the potatoes once they are under the broiler.  Let cool slightly for 3 minutes and serve.


   

KEEF'S FAVORITE COOKBOOK

   

GOT ANY KAHLUA ?

aka  The BIG LEBOWSKI COOKBOOK

Best CHOCOLATE CHIP COOKIES EVER

RECIPE:  WORLDS BEST CHOCOLATE CHIP COOKIE

• 1 1/2 cups All-Purpose Flour 
•  1/2 teaspoon baking soda 
• 4 ounces (1 Stick Butter)
• 1/2 cup Sugar
• 1/2 cup Light Brown Sugar
• 1/4 teaspoon Salt
• 1 Egg
• 1 teaspoon Vanilla Extract
• 8 ounces Best Quality Dark Chocolate Chips
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• PREPARATION:
•  
• 1.  Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
• 2.  Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
• 3.  On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
• 3.  Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
• 4.  Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
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New Sicilian Cookbook

Publication of GRANDMA BELLINO 'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

NOW AVAILABLE

Available on Amazon Kindle .. Available in paperback July 31, 2015

Ladies and Gentlemen, Hello! I am pleased to announce the publication of my latest book, Grandma Bellino's Italian Cookbook  -  Recipes From My Sicilian Grandmother ..  It is now out and available on Amazon Kindle, and will be available next week in Paperback , publication Friday July 31, 2015  .. It's been a labor of love to get this one out. Well, they're (my books) all a labor of love, and this one is no exception. The book is comprised of recipes from my Sicilian Grandmother Giuseppina Bellino who left Lercara Friddi Sicily with her husband Philipo (my maternal Grandfather) in 1904 for the shores of New York and a new a better life in America .. My maternal grandparents Philipo and Giuseppina settled in in the Yorkville section of Manhattan and lived and worked there for a few years before moving to the Italian enclave of Lodi, New Jersey where my grandfather Philipo set up a shoemaker shop on Main Street in Lodi .. My grandfather worked hard and he and his wife Giuseppina had five children; my mother Lucia, her sister Lilly, and their three brothers Frank, Tony, and James .. My grandfather worked hard, but never made much money .. Often times their low earnings reflected in the family meals which where heavy on Soups and Pasta, and not all that much meat or fish on its own, never-the-less the Bellino's had a good healthy life .. My grandmother had wonderful recipes from back in Lercara Friddi, and she made friends in Lodi with women who came from Abruzzo, Napoli, Lazio, and Calabria and had regional recipes of their own. The ladies became friends and talked about and swapped the local recipes, so although this book is made mostly of Sicilian recipes from Giuseppina, there are Neapolitan recipes and one from Calabria, and Abruzzo as well. There are also recipes from Giuseppina's offspring and grandchildren like myself, my cousin Tony and my sister Barbara. The dishes and recipes in this book are filled and come from love, and do hope that people will cook and enjoy this eclectic collection of Sicilian and other italian recipes, some that are popular and well known, along with others that are rarer and less well know, yet wonderful never-the-less. I sincerely hope you all enjoy Grandma Bellino's Italian (Sicilian) Cookbook, the stories and recipes within.

Daniel

The BELLINO 'S

Phillipo, Lucia, Tony, Giuseppina

Lodi, New Jersey

1941

SUNDAY SAUCE 

WHEN ITALIAN-AMERICANS COOK

by Daniel Bellino - Zwicke

Did Anthony Bourdain Invent Food Porn

Tony

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Anthony Bourdain

KITCHEN CONFIDENTIAL

The BOOK THAT MADE TONY FAMOUS

BUT DID HE INVENT FOOD PORN ???

Well Tony popularized the term FOOD PORN, and did so without a doubt more than any one single person in this World. Yes Tony did, and is still doing so, with his wonderful Food Shows (Food Porn) : NO RESERVATIONS, PATS UNKNOWN, The LAYOVER and other Bourdain Shows, all absolutely wonderful, and as only Tony could do,     "Fugettabout it FOOD NETWORK, you can Only DREAM of Doing something as Masterful as Mr. Bourdain." Keep Dreaming ..

So Who Did INVENT FOOD PORN, you want to know? Well a writer named Rosalind Coward in her book FEMALE DESIRE (1984)  ...

Here you go, the passage Mis Coward wrote, using the term Food Porn for the first time in the History of the World ..

"Cooking food and presenting it beautifully is an act of servitude. It is a way of expressing affection through a gift... That we should aspire to produce perfectly finished and presented food is a symbol of a willing and enjoyable participation in servicing others. Food pornography exactly sustains these meanings relating to the preparation of food. The kinds of picture used always repress the process of production of a meal. They are always beautifully lit, often touched up." 

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ANTHONY BOURDAIN on The LINE at LES HALLES

NEW YORK , NY

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FOE GRAS

TONY'S FOOD PORN

PAPAYA KING HOT DOGS

One of TONY'S FAVORITES

FOOD PORN

TONY'S FAVORITE FOOD PORN

A BOW of NOODLES in SOUTH EAST ASIA

PHO in VIETNAM

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BARBECUED PIG

PORK

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TONY'S IDEA of HEAVEN !!

FOOD PORN

THE BADASS COOKBOOK

SECRET RECIPES

 

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FOOD PORN  - Lust for the Gastronomic, from Zola to Cookbooks ...

by Anthony Bourdain 2001   Food porn, the glorification of food as a substitute for sex, is not an entirely new phenomenon. Nor, perhaps, is the "objectification" of food: displays or descriptions of food -- and its preparation -- for an audience that has no intention of actually cooking or eating any of it. Few people leafing through that ultimate volume of chef porn, the unspeakably lush, jaw-droppingly beautiful "French Laundry Cookbook," would ever attempt to re-create its recipes. We keep it on a special place on our bookshelves, safely away from any food that might mark its seductive and colorful photographs, as our parents might once have kept Miller's "Tropic of Cancer" or "The Olympia Reader" away from general reading. Like the best of pornography, the best of food porn depicts beautiful "objects" arranged in ways one might never have previously considered; star chefs, like the porn stars before them, doing things on paper which few amateurs would ever try at home.

If early works about sex sought to appeal to a sense of yearning, a longing for physical gratification, so did Emile Zola's 1873 foodie masterpiece, "The Belly of Paris," which places its starving hero at the epicenter of French food, the Parisian central marketplace of Les Halles. In page after page of lavishly detailed descriptions, the line between sex and food becomes permeable, the charms of charcuterie, fish, meat and vegetables threatening to supplant sex entirely. Among wildly enthusiastic accounts such as "surging piles [of vegetables] akin to hurrying waves, this river of verdure rushing along the roadway like an autumn torrent . . . tender violet, blush rose, and green yellow" comes this bodice-ripping vision of a pork store:

"There was a wealth of rich, luscious, melting things. Down below, jars of preserved sausage-meat were interspersed with pots of mustard. Above these, small plump, boned hams, golden with their dressings of toasted bread crumbs and adorned at the knuckles with green rosettes. Next came larger dishes, some containing preserved Strasbourg tongues, enclosed in bladders colored a bright red and varnished so that they looked quite sanguineous beside the pale sausages . . . [T]here were black puddings coiled like harmless snakes, healthy looking chitterlings piled up two by two, meat, minced and sliced, slumbered beneath lakes of melting fat . . . [F]rom a bar overhead strings of sausages and saveloys of various sizes hung down symmetrically like cords and tassels, while in the rear fragments of intestinal membranes showed like lacework, like some guipure of flesh." While Zola's prose might well inspire tumescence, I doubt that its effect on reader behavior differed much from a return visit to a favored passage in "The Story of 'O.' " It's as hard to imagine that readers of the former rushed out and began assembling the ingredients to make boudin noir or tongue en gelee as it is to imagine readers of the latter went to purchase a corset or a riding crop. In both cases, it is the voyeuristic aspect that appeals, not the prospect of real blood and meat, nor real tangles of sweaty limbs.         


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New York Best Pizza DiFara

DiFara Pizza 

Dom DeMarco

The MASTER

"Yes," Eating Pizza Made by The Maestro DOM DeMARCO

Is a Religious Experience !!!

Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don't know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno's on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.

Wow, got off on a tangent about both Di Farra and Totonno's when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra's and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. "Yes," it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.

Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn't the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco's pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don't like it don't eat it, this countries finest examples of the Pizza Art.

And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He's worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he's entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does and wants to serve to his customers. No one else who has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra's to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). "It's a Religious Experience." Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America's Best, and something to rival that other World Pizza Capital, Napoli.

by Daniel Bellino Zwicke

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Worlds Best Chocolate Chip Cookie

 

RECIPE:  WORLDS BEST CHOCOLATE CHIP COOKIE

• 1 1/2 cups All-Purpose Flour 
•  1/2 teaspoon baking soda 
• 4 ounces (1 Stick Butter)
• 1/2 cup Sugar
• 1/2 cup Light Brown Sugar
• 1/4 teaspoon Salt
• 1 Egg
• 1 teaspoon Vanilla Extract
• 8 ounces Best Quality Dark Chocolate Chips
•  
• PREPARATION:
•  
• 1.  Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
• 2.  Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
• 3.  On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
• 3.  Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
• 4.  Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
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          [caption id="attachment_520" align="aligncenter" width="390"] BLUTO & POPEYE[/caption]

DANTE NYC Not Really Italian

What is It ???

SMALL PLATES ECLECTIC MENU

Non-Driven Italian Wine List

Old Patrons Probably Won't Like It

The New Dante

South Room Bar

Linden Pride

Caffe Dante's New Owner

DANTE The new owners, including Linden Pride, formerly of AvroKO, have spruced up the 100-year-old cafe with green leather banquettes, but the space retains a vintage Italian Greenwich Village look with its pressed tin ceiling. The menu is now mostly small plates: beef tartare, burrata, flatbread and cold pasta salad. Italian aperitifs dominate the cocktail list: 79-81 Macdougal Street (Bleecker Street), 212-982-5275

A Picture of Former Caffe Dante Owner

Mari Flotta on the Homepage of The New Dante

The new Dante on Macdougal Street in Greenwich Village is

absolutely nothing like the former beloved Caffe Dante, a caffe

that was a fixture of Greenwich Village for exactly 100 years

before closing earlier this year, when former owner

Mario Flotta sold Caffe Dante to Linden Pride who has been

quoted as saying the new Dante will be very much like the old

one with some changes. "Not" !!! The new Dante looks very nice

although quite different from the former caffe .. The entire concept

of the new Dante pretty much has nothing to do with the old one.

The New Dante has been billed as a Small Plates / Apertivo Bar 

that has little resemblance to anything remotely Italian .. It's billed

as an Italian Apertivo Bar, yet the Wine list has barely 20% 

Italian Wines in its makeup an the food apart from a few

Italian items, seems anything but Italian.

Although the new owner (s) has stated that the New Dante

will be very much like and in the spirit of the former Caffe Dante,

it seems doubtful that writers & students would be able to go into

the place, get a Cappuccino and sit writing for an hour or two.

The former Caffe Dante was a Greenwich Village Italian Caffe where

people could go just for a Cappuccino or Espresso and maybe a

pastry if they liked, hang out with friends or be there on there own just 

relaxing, reading, writing, whatever ..

There was a rumor that the new Dante would be serving dinner and drinks

at night and that is what customers would be expected to order, and

spend probably a minimum of $30 and upwards, but during the day 

people would be able to just go in for a Cappuccino or Espresso. it seems

doubtful that this will be possible, but time will tell. Time will tell what the

New Dante is, if its successful or not and if it stays the same as the owners

now intend or if it will morf into something else.

The New DANTE

North Side Dining Room

APEROL SPRITZ

On The Menu

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Caffe Dante Re Opens with JG MELON to Greenwich Village

BIG NEWS on MACDOUGAL STREET

Caffe Dante

 

The beloved Greenwich Village institution for 100 years,

the new CAFFE DANTE is open to open its doors on

Macdougal Street in New York's Greenwich Village where it 

operated for exactly 100 years before owner (44years) 

Mario Flotta called it quits in April 2015 and sold the

legendary caffe to new owners.

I just poped my head in there before and they look like they

ready to open any day now. Only thing is, although the place looks quite nice, it doesn't look like it will be anything like it was for some

100 years, which is a true and classic Italian Caffe that served 

New York's best cup of Espresso along with Cappuccino and 

Italian Pastries, Sandwiches, and homemade Gelato.

The new place looks like a cool new Italian Bar, or Wine Bar 

and not the type of place where a writer can go and linger

over a cappuccino for an hour while he bangs out his lates

novela. Actually, I've just heard that the new owner Linden Pride has

describe the new Dante as an Apertivo Bar celebrating the Italian

heritage of a New York institution. So statesthe mission statement on the new Dante's website.

Well, I'll find out soon when I go and chcek it out.

There's a picture of former owner Mario Flotta on the new Dante's website

whcih will no longer be called Caffe Dante, but DANTE NYC

PS .... In a post on Grubstreet, the articles headline is this;

"DANTE WILL BECOME a UNBEARABLE TRENDY 

SMALL-PLATES RESTAURANT"  end quote ...

Sierra Tishgart for Grubstreet March 25, 2015

JG MELON

in

GREENWICH VILLAGE

A CLASSIC JG MELON BURGER

Up Macdougal Street less than 100 feet from Caffe Dante comes

a big new suprise for New York and Greenwich Village as an

offshoot of the famed Upper East Side 's famed JG MELON

bar and Burger Joint will be opening shortly on the corner

of Macdougal & bleecker Streets. Yhis guy for one is huge fan

of JG Melon and their awesome Burgers and am looking forward

to a great classic on a corner that has one mediocre food

establsihment after te other for the past 30 years. JG Melon

with their great burgers and cool laid back ambiance will be

a welcome new neighbor.

And by the way, for this guy, JG Melon makes one of 

New York's Top Two Burgers along with The

Shake Shack, JG Melon and Shake Shack get my

# 1 and # 2 Votes ...

The BIG LEBOWSKI COOKBOOK

JG MELON BURGERS Are GREAT !

But The DUDE Prefers His

IN N OUT BURGERS

Learn How to Make Them

in

THE DUDES BIG LEBOWSKI COOKBOOK

"GOT ANY KAHLUA" ???

A Shuttered CAFFE DANTE

Ready to Spring into a New Chapter of Its Life

What Will It Be?

 JG MELON

The ORIGINAL

3rd Avenue at 72nd Stret, NEW YORK, NY

Danny Abrahms of The Mermaid & Red Cat

has partenered with longtime JG MELON Manager

Shaun Young to open a Greenwich Village outpost

of the famed JG MELON  ...

If all goes well, this Greenwich Village JG Melon offshoot

promises to be the 1st of many others. Maybe a bad thing?