MARIANI’S
Virtual Gourmet
![]() Léa Seydoux and Daniel Craig in "Spectre" (2015) HAPPY ST. VALENTINE'S DAY ❖❖❖ IN THIS ISSUE SARATOGA SPRINGS, NY By John Mariani NEW YORK CORNER ZENGO By John Mariani NOTES FROM THE WINE CELLAR MARCO FELLUGA WINES By John Mariani ❖❖❖ SARATOGA SPRINGS, NY THE JEWEL OF THE HUDSON VALLEY By John Mariani ![]() Adelphi Hotel
As someone who once lived in Yonkers, along the Hudson River, which Henry James called “the great romantic stream,” I have never forgotten the peacefulness that a long view of it instilled upon my senses as it flowed silently down to the sea.
Before there was a town there were mineral springs, unseen by any white man until 1771, when a British general attributed the cure of his leg wound to the miraculous waters of High Rock Spring. After the American Revolution the area became a healthy refuge for luminaries that ranged from George Washington to Alexander Hamilton, and the first hotel opened in 1802. The shipment of Saratoga’s restorative waters to New York City as of the 1830s made the town’s name famous, and, when swift steamboats began plying the Hudson, a gambling casino drew a new crowd to the town and the racetrack made its fortunes well into the 20th century.
The result of the restoration is a carefully
maintained balance of the old and the new, with
hardwood and antiques used
throughout, marble tables, 19th century
photographs and a well-appointed
library with tufted leather and velvet chairs, all
putting you in mind of a
place where tycoons like Diamond Jim Brady used to
get away from the bustle of
New York. But all the rooms, while evoking the ambiance of the hotel’s early incarnation, are completely modern, with complimentary refreshments and Nespresso machine, WiFi, and bathrooms as large as any at a California spa, with double-topped sink, separate tub and shower, an electronic bidet and toilet, heated floors and excellent lighting. There is also complimentary car service within a five-mile radius. The downstairs bar is named after a bare-knuckles fighter and congressman named John Morrissey, who was also one of the developers of the town’s first casino. Next door to the hotel is a steakhouse called Salt & Char, but the main dining room, within the hotel, is the Blue Hen, set under a spectacular skylight like a gazebo of white wood and glass.
This is a kind of finely crafted cuisine you won’t find anywhere else in Saratoga Springs, whose Broadway is lined with bistros, pizzerias, a deli, bakeries, cafés, sandwich shops, crêperies and ice cream shops.
There is also the Saratoga Automobile Museum;
the National Museum of Dance A great deal of the pleasure of Saratoga Springs, on or off season, is simply to stroll up Broadway, lined with a mile or so of some of America’s most beautiful 19th century asymmetrical mansions, all in excellent shape, brightly colored, some turreted, others with widow’s walks, shingled or brick-wrapped, with bay windows of stained glass and with Gothic Revival, Queen Anne and Italianate decorative elements, not unlike a Hollywood street set for “Meet Me in St. Louis,” only very truly real. ❖❖❖ NEW
YORK CORNER
By John Mariani
ZENGO 622 Third Avenue (at 40th Street)
Zengo occupies a vast three-level space once thought doomed as a restaurant location in New York, but nine years from opening it is still thriving in Midtown, just a couple of blocks from Grand Central Terminal. Downstairs there’s a bar called La Biblioteca de Tequila with 400 agave-based spirits (below); on ground level is a huge dining room with high ceilings, masses of dark wood, rafters and wrought-iron screens; on the mezzanine is another, smaller venue. Even on a brutally cold January night midweek, when I visited, Zengo was doing banner business.
There are in fact three Zengos, and there’s no question the New York operation is a “concept” designed to wow a Millennial crowd that comes as much for the scene as the food and drink. It may have taken its cue from Jean-Georges Vongerichten’s Asian restaurants Vong and Spice Market (both long gone), but, fortunately, the food is not formulaic and adds Mexican and Peruvian elements to the menu.
That
menu is way too large to hit on every
note, but it’s hard to resist ordering from so
many categories, making it wise
to go with a group of four or more, as did I.
You can store your own tequila
bottle in a locker downstairs, where the Happy
Hour is held. There are ten
specialty cocktails My friends and I ate from pretty much every category and made but a dent in the menu, which begins with sushi and sashimi. The “Angry Zengo Roll” ($14) was delicious, bulked up with spicy tuna, avocado, chipotle aïoli and cucumber. There’s an omekase chef’s selection of sushi rolls and ceviche ($65), but I found the sashimi platter ($22) was below par in flavor and in cut from what you’ll find at most Japanese sushi bars around town. With your
drinks it’s pleasant to nibble on salted edamame
peas ($7) or
blistered
shishito peppers with bonito flakes
($10), and you don’t want to miss
a fine fusion dish like spicy lump crab
guacamole with ginger, yuzu, cilantro
and Thai basil with tortilla chips ($19).
There’s a mixed grilled satay of skirt
steak, chicken thigh, pork and
sesame teriyaki ($16). Toeing a stricter Mexican line is achiote hoisin pork arepas stuffed with masa and avocado with a rich crema fresca ($14), as are the adobo sweet and sour BBQ pork ribs (left) with papa rellena, bacon, Monterey jack cheese and chayote slaw ($16). This, and a few others, can be sticky sweet, which isn’t what I expected from pork carnitas noodles ($16) with too much hoisin sauce, along with carrots, bean sprouts, a poached egg, cashews and hot & sour sauce to boot.
There are even flatbreads on the menu,
including one with wild mushrooms, black garlic
and goat’s cheese ($13) and That takes care of the appetizers. Big main courses follow and can be shared. The best I tried was a whole crispy fried fish (right) with a delightful malanga purée, watercress salad and black bean vinaigrette ($32). There are just five desserts—quite enough—and you should consider a $25 platter of three or all five for $40. They’re not terrific: the chocolate tres leches cake is spongy; the coconut tapioca pudding lacked flavor, despite the lemon sorbet and guava espuma; and the churros with a bittersweet chocolate sauce hadn’t the right crunch-to-chewy texture. So Zengo moves on, nearly a decade in this space, and it tries hard to distance itself from those tired, extravagant drinking halls like Tao, where food is negligible and outrageous set-ups are encouraged. Zengo is clearly about the food and drink, and concept or not, it works well. ❖❖❖ NOTES FROM THE WINE CELLAR
Marco and Roberto Felluga THE WINES OF MARCO
FELLUGA
By John Mariani ![]() You may be forgiven if you confuse the vintners Marco Felluga and Livio Felluga, both of whose families came originally from Istria, made wine since the 1850s and re-settled in the northern Italian region of Friuli after World War I.
I recall vividly being amazed by the richness, complexity, and aromatics of those Felluga Pinot Grigios (pinot gris in France), but their success resulted in U.S. importers bringing in oceans of mediocre Pinot Grigios, like the way-over-priced Santa Margherita. Today there are more than 600 producers of the varietal, but the Felluga wines outpace them all for quality.
I had occasion last month to dine in New York
with Roberto Felluga, scion of Marco Felluga,
whose vineyards, located in
Gradisco d'Isonzo, cover 120 hectares/300 acres
(either family owned or
operated) in the Collio region, which has a DOC
appellation. The family also
owns 100 hectares/250 acres of Russiz Superiore in
Capriva dei Friuli that
produces Felluga’s most highly Roberto’s father, Marco, has been considered one of the most innovative vintners in Italy, a tradition carried on by Roberto, a tall, slender, bearded fellow who looks quite a bit like The Dude in The Big Lebowski and as much German as he does Italian, given that Friuli is close to the Austrian-German border. (His daughter Ilaria is in training to join the family business.) “We do have a different, German tradition and approach to wines. We look for freshness and a balance of fruit and acid. Some of our wines are 100% fermented in stainless steel, but others in oak. We also produce a riserva, which is unusual for a white wine.” We tasted an array of Felluga’s wines, which went with a variety of dishes at Michael’s restaurant that included a bowl of farro and quinoa with pear, cranberries and fromage blanc, mushroom ravioli, grilled Dover sole and delicata squash risotto. A Collio Pinot Grigio Mongris 2016 Riserva ($36) is 100% Pinot Grigio, with 30% of the must fermented in oak barrels, the remainder in steel, aging for more than two years in bottle, all of which adds to the complexity and richness of this faintly copper-colored wine, so different in refinement from most Pinot Grigio sold in this country.
The Russiz Superiore Collio Bianco Col Disore 2013 ($40), with four years of age, is a blend of 40% Pinot Bianco, 35% Tocai Friulano, 15% Sauvignon and 10% Ribolla Gialla. In this case the wine was fermented entirely in oak barrels, aged on the lees for a year and a year in bottle. It’s a white wine that hints at the longevity of German whites, with minerality and vegetable flavors in tandem with the fruit. This was a very good wine to go with the woodsy flavors of the risotto. Russiz
Superiore Collio Pinot Bianco Riserva
2015 ($36) is made from Pinot Bianco, which often
produces a fairly bland white
wine.
Felluga pointed out that for a long period in
the family history, more red wine was made than
white, and they still make a
considerable amount. That evening
we tasted the Collio Cabernet Franc 2016 ($29),
macerated in stainless steel,
then aged a year in barriques and six months in
bottle. It is richer than many
northern Cabernet Francs, which tend to be rather
light and
one-dimensional.
❖❖❖
The
Milleridge Inn in
Jericho. NY, will “transform into scenes
from the Netflix blockbuster Bird
Box as
hundreds of local residents blindfold themselves
and eat a meal to reenact the iconic scenes of the
movie.” Diners will, as in the movie, not utter a
word throughout the entire dinner, during which
music, bird sounds, and rushing water sounds from
the film will play. Eventually, they’ll be allowed
to enter “the birdhouse,” where they can
take off their blindfolds “without fearing the
monsters.”
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The Encyclopedia of American Food and Drink by John F. Mariani (Bloomsbury USA, $35) Modesty forbids me to praise my own new book, but let me proudly say that it is an extensive revision of the 4th edition that appeared more than a decade ago, before locavores, molecular cuisine, modernist cuisine, the Food Network and so much more, now included. Word origins have been completely updated, as have per capita consumption and production stats. Most important, for the first time since publication in the 1980s, the book includes more than 100 biographies of Americans who have changed the way we cook, eat and drink -- from Fannie Farmer and Julia Child to Robert Mondavi and Thomas Keller. "This book is amazing! It has entries for everything from `abalone' to `zwieback,' plus more than 500 recipes for classic American dishes and drinks."--Devra First, The Boston Globe. "Much needed in any kitchen library."--Bon Appetit. |
"Eating Italian will never be the same after reading John Mariani's entertaining and savory gastronomical history of the cuisine of Italy and how it won over appetites worldwide. . . . This book is such a tasteful narrative that it will literally make you hungry for Italian food and arouse your appetite for gastronomical history."--Don Oldenburg, USA Today. "Italian
restaurants--some good, some glitzy--far
outnumber their French rivals. Many of
these establishments are zestfully described
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entertaining and fact-filled chronicle by
food-and-wine correspondent John F.
Mariani."--Aram Bakshian Jr., Wall Street
Journal.
"Equal parts
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Ciao
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owner of NYC restaurants Union Square
Cafe, The Modern, and Maialino.
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Eating Las Vegas
JOHN CURTAS has been covering the Las Vegas
food and restaurant scene since 1995. He is
the co-author of EATING LAS VEGAS – The 50
Essential Restaurants (as well as
the author of the Eating Las Vegas web site: www.eatinglasvegas.
He can also be seen every Friday morning as
the “resident foodie” for Wake Up With the
Wagners on KSNV TV (NBC) Channel 3 in
Las Vegas.
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher Mariani,
Robert Mariani, Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish,
and Brian Freedman. Contributing
Photographer: Galina Dargery. Technical
Advisor: Gerry
McLoughlin.
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