NYC Openings: Lowcountry

Exec Chef Will Sullivan is celebrating his Southern background in the kitchen of Lowcountry. Chef Sullivan is an allum of Blue Point Bar & Grill in North Carolina's Outer Banks and his menu certainly reflects his experience in SoCarolina and Georgia (Lowcountry actually refers to that region). Think 

Shrimp and Grits made with Andouille Sausage and  Tomato Gravy, Fried Chicken Biscuit sandwiches, Bourbon Cider Glazed Pork Chop with a twice baked sweet potato and greens and Bourbon banana bread pouding and pecan pie for dessert. 

 Beverage director Philip Stumbo took the concept to heart by creating a complementing bourbon based drinks menu with libations  like the  Ginger Julep and the Lindberg, both made with Maker's Mark  and the John Daly, which is a mix of Firefly Ice Tea Vodka, Fresh Squeezed Lemonade and Soda. The JJ Cooler dresses up Jack Daniels with fresh peach purée, pineapple juice, and maraschino cherry ginger ale.

 Even the design is seriously South - antique windows and colonial moldings are reclaimed pieces from teh region and soul vintage soul, gospel and blues albums are stacked high on stripped down shelves.

 Open for dinner seven nights a week, the restaurant seats 60.

We have a feeling if the Steel Magnolias were in town for dinner, this would be their kind of place.

142 West 10th Street (b/t Greenwich Avenue and Waverly Place)

New York, NY 10014

212.255.2330

Owners: Kiwon Standen & Didier Palange

Executive Chef: Will Sullivan

Designer: Jason Volenec

http://www.lowcountrynewyork.com/

NYC Chef Making Breast Milk Cheese

A bizaare story in today's NY Post. I have been to Klee and love Daniel's cooking. But I think I will pass on this one:

By LACHLAN CARTWRIGHT and JEREMY OLSHAN

This Chelsea restaurant has gone from brasserie to brassiere.

Chef Daniel Angerer is letting diners at Klee Brasserie munch on cheese made from his wife's breast milk.

"It tastes like cow's-milk cheese, kind of sweet," he told The Post.

The flavor depends on what the cheese is served with -- Angerer recommends a Riesling -- and "what the mother eats," said Angerer, who once bested Bobby Flay on TV's "Iron Chef."

Breast milk doesn't curdle well due to its low protein content, so a little moo juice has to be added to round out the texture, Angerer said.

BREAST-AURANT: Chef Daniel Angerer, with daughter Arabella, 10 weeks, has concocted a cheese dish (inset, below) made from wife Lori's (right) breast milk.

After blogging about his efforts with the human cheese, customers started demanding a sample, he said.

"The phone was ringing off the hook," the chef said. "So I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper."

The response has been generally positive from those who've tried the cheese, although many customers are too squeamish to attempt it.

"I think a lot of the criticism has to do with the combination of sex and cheese, but . . . the breast is there to make food," said Lori Mason, the chef's wife.

Since the restaurant began offering customers a taste, Mason has been inundated with creepy queries, she said.

"Some people who clearly have issues have . . . e-mailed me saying, 'I wasn't breast-fed as a child, so can I taste your breast milk?' " she said.

Mason politely declines the offer.

"I'm not here to walk people through their psychological problems," she said.

That said, Mason is now prodding her husband to make gelato.

After inquiries from The Post, health bigs said yesterday that even though department codes do not explicitly forbid the practice, they have advised Angerer to refrain from sharing his wife's milk with the world.

"The restaurant knows that cheese made from breast milk is not for public consumption, whether sold or given away," a spokeswoman for the city Department of Health said.

New York Openings: Piccola Cucina reopens

Photo: Michael Tulipan via zagatbuzz

Philip Guardione's Piccola Cucina restaurant only opened a few months ago, but was recently shuttered for a short while for some freshening up. Well, they are back and to say thank you for your patience, from now until Sunday, November 8, the restaurant will be offering all of its diners at lunch and dinner a free glass of Prosecco. 184 Prince St.

New Openings: The Standard Grill

as the song goes, if you can make it here, you can make it anywhere, right? new york's newest hotel is hoping that's the case at the standard grill, opening friday.

the standard hotel reveals is dining digs this weekend, just in time for new yorkers eager to get a glimpse of the city from the nearby brand spanking new high line park. chef dan silverman (of lever house fame) is manning the proverbial and literal grill which will be full of the standard chophouse fare. think pork chops, whole fish and filet mignon, along with the seasonal slant that is the must-do these days. duck fat smashed potatoes and sautéed spinach are served up as sides, while decadent chocolate shakes and new york-style cheesecake will top off your calorie capacity. old world cocktails like the "gibson" and "bee's knees" will be the focus of the bar room, but don't miss the floor of the vast dining room, inlaid with more pennies than the trevi fountain. and as a nod to the city, look up to see subway tiles lining the vaulted ceiling. expect a magnificent roof deck and sausage-focused food court later this summer.

consider it a tough seat to beat. the standard grill. 846 washington street. at little west 12th. 212.645.4100. soft opening june 19th. reservations accepted starting june 22nd. www.standardhotels.com

Spotted: Heidi Klum & Alessandra Ambrosio at Bar Pitti

Supermodels Heidi Klum and Alessandra Ambrosio were both spotted at Bar Pitti in New York City on June 17, 2009
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