Wednesday, May 16, 2001
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Now Black Cod, Sablefish Is Elevated to Haute Cuisine

1. Main Course: The Fish That Swam Uptown
2. Recipe of the Week: Salad of Potatoes, Smoked Sable and
Egg Mimosa
3. Wine List: A California Winery, Shadow Boxing With
Burgundy
4. Multimedia: The Best in Wine Books
5. NYC Restaurants: A Small Space With a Lot to Share
6. Reader Opinions: Wines for a Vegetarian Barbecue

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1. Main Course: The Fish That Swam Uptown
=========================================

It took 75 years, and a name change, for a staple from
Manhattan's Lower East Side to become haute cuisine. Now
sablefish is known as black cod, and is a popular dish at
fancy restaurants like Daniel and Nobu.
http://www.nytimes.com/2001/05/16/living/16FISH.html?0516wd

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Beyond Vindaloo: A New York Tour of India

It is now possible to find authentic, regional Indian
cuisine at neighborhood restaurants all over New York City.
http://www.nytimes.com/2001/05/16/living/16INDI.html?0516wd


2. Recipe of the Week: Salad of Potatoes, Smoked Sable and
Egg Mimosa
==========================================================

Michael Otsuka, the chef at Manhattan's Verbena (and
formerly at Thalia), provides this attractive and tasty
recipe, that can serve as an appetizer or side dish.
http://www.nytimes.com/2001/05/16/living/163FREX.html?0516wd

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The Minimalist: A Stir-Fry That Isn't

Mark Bittman says that preparing delicate soft tofu in a
stir-fry needn't be difficult. Ma-Po tofu (simmered tofu
with ground pork) is one way to do it right.
http://www.nytimes.com/2001/05/16/living/16MINI.html?0516wd


3. Wine List: A California Winery, Shadow Boxing With
Burgundy
=====================================================

In a blind tasting, California's Calera winery did well
against formidable foreign competition. Frank J. Prial
explains why.
http://www.nytimes.com/2001/05/16/living/16WINE.html?0516wd

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Tastings: California, With Attitude

Meanwhile, Eric Asimov explores another kind of California
wine -- sauvignon blanc -- and finds some surprising
winners.
http://www.nytimes.com/2001/05/16/living/16TAST.html?0516wd

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Wine Picks: Leslie Sbrocco's Cellar Suggestions

If you like big, monster reds, give some of these a try.

1998 Duckhorn Vineyards Paraduxx Red Table Wine
$40 - A big wine that manages to exude charm and elegance.
Four stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re
sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu
ltTemplate=result_end.hts&querytext=&wineid=20520&SUBMIT.x=28&SUBMIT.y=9

1998 Estancia Duo Red Blend
$22 - A blend of cabernet sauvignon and sangiovese that is
exotic and earthy. It will pair with pasta as easily as
grilled steak.
Four stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re
sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu
ltTemplate=result_end.hts&querytext=&wineid=20309&SUBMIT.x=28&SUBMIT.y=9

1999 Wirra Wirra Church Block Red Wine
$27 - A dark ruby blend of cabernet sauvignon, shiraz and
merlot that works beautifully.
Four stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re
sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu
ltTemplate=result_end.hts&querytext=&wineid=20040&SUBMIT.x=28&SUBMIT.y=9


4. Multimedia: The Best in Wine Books
=====================================

Read about the best of the genre from renowned wine authors
Oz Clarke, Jancis Robinson and more.
http://www.winetoday.com/eveningmagazine/01_winebooks.html


5. NYC Restaurants: A Small Space With a Lot to Share
=====================================================

When the Tasting Room is not caught up in its own spell,
says William Grimes, it serves good food at a moderate price
in a pleasant atmosphere, with a clever format. (One star)
http://www.nytimes.com/2001/05/16/living/16REST.html?0516wd

Take a Video Tour of The Tasting Room
http://www.nytimes.com/library/dining/051601tasting-video.ram

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New York Today Feature: Dim Sum Delights

Recommendations for the dim sum adventurer, from Manhattan's
Chinatown to Flushing.
http://www.nytoday.com/articles/982283313364.html

Find a Restaurant
http://www.nytoday.com/RestaurantAdvanced.html

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Bar of the Week: Bar-B

Small, dark and noisy, the almost-fabulous Bar-B is a vast
improvement on the antiseptic, home-decorated Niva that used
to stand in its place.
http://www.nytoday.com/search/bin/bar?st=bar&bid=982770225356

Find a Bar
http://www.nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhat
tan


6. Readers' Opinions: Wines for a Vegetarian Barbecue
=====================================================

From stuffed pepper recipes to wines for a vegetarian
barbecue, readers share their insights and answer fellow
readers' questions.

Q. I'm going to have a barbecue. Most of the guests are
vegetarians. Menu is veggie burgers, grilled veggies, a
couple of great big salads and decadent creamy desserts
(including a cheesecake). I'm going to have some beer, but
I've noticed that most of the group drinks wine. What should
I offer them? Not too expensive please -- I want to please
them, not close a business deal. -- springinbloomBeth

A. You can get some terrific and crisp whites and medium to
light body reds for under $15 a bottle...

Read the responses to this question and many others in:
Food and Wine Tips From Readers
http://www.nytimes.com/2001/05/15/living/15KNOW.html?0516wd


I hope you've enjoyed this email. Bon appetit!

Dan Saltzstein
Producer, Dining
New York Times Digital
daniel@nytimes.com


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