Craig Reviews Rosette for Serious Eats

Since the tail end of 2013, and through great fortune, Digest NY Editor Craig Cavallo (me) has been writing weekly restaurant reviews for Serious Eats. I wanted to start posting a blurb about the featured restaurant on Digest NY with a link to the review. So here goes.

Rosette opened right nextdoor to 169 Bar and the Forward Building on East Broadway in January. In addition to inspiration from the Two Bridges part of Chinatown where the restaurant is, Nick Curtin's menus shows influences from his time cooking under Mads Reflund at Acme in Nolita. The flavors are big, but the plates and the prices are small. Read the full review over at Serious Eats.

Rosette | 171 East Broadway | 212-933-1176 | www | map

Donde Dinner? - 401 West 24th Street

Donde Dinner? aims to make your next dining experience an adventure. So every Friday we pick a restaurant and post its address for you. The catch is, that's all the information you get. No name, no type of cuisine, and no Googling. Before we post this week's address, here's last week's:

95 First Avenue = Upstate

In typical Donde Dinner? fashion, price, quality, and accessibility have all been taken into account. You won't be waiting at the bar for two hours with $16 cocktails and you never have to worry about a dress code. Just hop on the train, or your feet, or your bike, and head to:

401 West 24th Street (map)

We Make Andre Soltner's Alsatian Stew

We had such a blast with our last recipe post we wanted to bring you another. So here's an old Alsatian stew called baeckeoffe inspired by an André Soltner recipe. Soltner, a native of Alsace, came to New York in 1961 and ran the kitchen at Lutèce for 34 years. The Midtown East beacon of nouvelle cuisine closed its doors in 2004, but the recipe lives on.

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Donde Dinner? - 95 First Avenue

Donde Dinner? aims to make your next dining experience an adventure. So every Friday we pick a restaurant and post its address for you. The catch is, that's all the information you get. No name, no type of cuisine, and no Googling. Before we post this week's address, here's last week's:

329 Greenwich Street = Telepan Local

In typical Donde Dinner? fashion, price, quality, and accessibility have all been taken into account. You won't be waiting at the bar for two hours with $16 cocktails and you never have to worry about a dress code. Just hop on the train, or your feet, or your bike, and head to:

95 First Avenue (map)

Donde Dinner? - 329 Greenwich Street

Donde Dinner? aims to make your next dining experience an adventure. So every Friday we pick a restaurant and post its address for you. The catch is, that's all the information you get. No name, no type of cuisine, and no Googling. Before we post this week's address, here's last week's:

80 Bayard Street = Bo Ky

In typical Donde Dinner? fashion, price, quality, and accessibility have all been taken into account. You won't be waiting at the bar for two hours with $16 cocktails and you never have to worry about a dress code. Just hop on the train, or your feet, or your bike, and head to:

329 Greenwich Street (map)

Donde Dinner? - 80 Bayard Street

Donde Dinner? aims to make your next dining experience an adventure. So every Friday we pick a restaurant and post its address for you. The catch is, that's all the information you get. No name, no type of cuisine, and no Googling. Before we post this week's address, here's last week's:

387 Court Street = Bergen Hill

In typical Donde Dinner? fashion, price, quality, and accessibility have all been taken into account. You won't be waiting at the bar for two hours with $16 cocktails and you never have to worry about a dress code. Just hop on the train, or your feet, or your bike, and head to:

80 Bayard Street (map)

We Make Lidia Bastianich's Malloreddus al Ragu

Lidia Bastianich makes extraordinarily delectable pastas. A lot of her recipes are rooted in her Istrian heritage, but many come from other parts of Italy. Malloreddus with sausage ragu is an example of the latter. The dish comes from the island of Sardinia off the west coast of Italy. We made it the other day and had such luck we decided to make it again and take pictures along the way. Lidia's malloreddus recipe in this case calls for saffron, but the dish can easily be made without. If you didn't want to make the semolina-based pasta from scratch, you could sub in orecchiette or mezze rigatoni, but that wouldn't be nearly as fun.

Pictures are after the recipe. Buon appetito.

RAGU:

2 tbsp olive oil

2 cloves garlic, finely chopped

1 medium onion, diced

1 32oz can whole peeled tomoatoes

6 sweet Italian sausage links, removed from casing

1/2 cup white wine

basil

salt, pepper, chili flake to taste

Pecorino

PASTA:

1 cup semolina flour

1/2 cup (will vary) water

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Donde Dinner? - 387 Court Street

Donde Dinner? aims to make your next dining experience an adventure. So every Friday we pick a restaurant and post its address for you. The catch is, that's all the information you get. No name, no type of cuisine, and no Googling. Before we post this week's address, here's last week's:

1393 Second Avenue = Cafe Mingala

In typical Donde Dinner? fashion, price, quality, and accessibility have all been taken into account. You won't be waiting at the bar for two hours with $16 cocktails and you never have to worry about a dress code. Just hop on the train, or your feet, or your bike, and head to:

387 Court Street (map)