Tag Archive: Travel

Exploring South Australia

Passport Magazine
Issue 15 – April 2003

GLOBETROTTING – Exploring South Australia

thornpark1If your idea of an Australian vacation is hanging out at the 24/7 gay bars of Sydney’s Oxford Street then South Australia is not for you. For my money, a vacation means getting away from the hustle and bustle and need to constantly do things, and the wine and hill country of the Clare and Barossa Valleys is a great option. I’m seriously into food, wine, and true relaxation, so I naturally put South Australia on my “must do” list. Exploring wineries, small farms, wildlife parks, and the countryside are just a few of the things that await the intrepid traveler.

I started my vacating by winging my way into Adelaide. Flights from the United States tend to connect through Melbourne or Sydney. You can also arrive by rail from either of those stopovers. The city proper is a square mile of only about 40,000 people, ringed by a manicured parkland. Just across a small river, North Adelaide is half the size and is the center of the main historic district with many beautiful homes and buildings worth exploring. Overall, Adelaide’s suburbs take up 140 square miles, populated by over a million people.

There are many places to stay in Adelaide, from small boutique hotels to modern luxury towers. Two places that exemplify this spectrum are The Embassy, a new luxury apartment tower on the North Terrace (www.pacifichotelscorporation.com.au), and the quirky Fire Station Inn in North Adelaide. The latter is a converted firehouse that rates five stars in most travel guides with huge, well appointed rooms, and, for the ground floor unit, a restored antique fire engine parked in the bedroom (www.adelaideheritage.com/firestation.html). This conjured up some interesting fantasies for me, as I never outgrew wanting to be a fireman.

A day or two to explore this city with its beautiful art museums, lively pub scene, and many fine dining restaurants gets the ball rolling. I spent a morning wandering the Central Market and its many food shops, including “Stall 55” that sells reasonably authentic “bush tucker” (indigenous Australian foods). I also viewed some of the more fascinating indigenous peoples’ exhibits at both the South Australian Museum and the Tandanya Art Gallery. If you’d like a truly personalized tour of the city and its bounty, touch base with Tourabout Adelaide where they can set you up with an individual guide. (www.touraboutadelaide.com.au)

Before long it was time to drop in at the Universal Wine Bar and have a glass or two of the local vino. One of Australia’s most famous chefs works the range at The Grange, a haute cuisine establishment that serves a unique tasting menu of love it or hate it fare. If you’re interested in a modern take on many of the unique ingredients of the Australian outback, drop in for dinner at Red Ochre, a floating restaurant on Torrens Lake, just off the North Terrace.

Perfect timing would have your visit coincide with Adelaide’s famed Feast. This is a gay and lesbian extravaganza of cultural, political and social events that takes place over a month-long period in late October and early November. Whether it’s a discussion group on gender identity, a picnic in the park, an evening of music, or a stunning drag show, everything and everyone is included. (www.feast.org.au)

natwinecenterBefore heading out to the countryside, a mandatory stop is the National Wine Centre of Australia which features a fascinating interactive museum dedicated to fermented grape juice and the people who make it. While there, drop in for a glass or two and a bite at de Castella’s, the Centre’s delightful restaurant. In a fun reversal of typical menus, this one lists the wines available by the glass and offers some suggested pairings of dishes that the chef can whip up.

When visiting the wine country you will need to rent a car, and keep in mind that whole driving on the wrong side of the road thing. My introduction to some of Australia’s finest white wines, especially those made from Riesling, begins in Clare Valley. Most wineries here have tasting rooms, and some even have organized tours. I found some of the more fascinating happenings at the smaller venues like Mount Horrock’s, Grosset, and Knappstein, but don’t neglect the bigger wineries where there might be a chance to sample a bigger selection.

thornpark2There are two absolutely delightful places I recommend for accommodation in Clare Valley. The first, gay owned and operated Thorn Park Country House, is located in the Sevenhill area. Long-time partners David Hay and Michael Speers have put together one of the coolest guest houses at which you’ll ever stay. Beautifully furnished and appointed private rooms are located in a century and half old homestead on 65 acres of rolling hills. Here you can kick back and relax, or take advantage of art and cooking classes offered on site. Deliciously prepared breakfast and dinner are included in the package. (www.thornpark.com.au)

The second place is the gorgeous 19th century Martindale Hall. A perfectly restored and maintained museum home, the rooms are available for rental packages for individuals or small groups. As an active museum, you’ll have to vacate the premises during the day (your belongings safely stowed away), but come evening, dinner is served in formal manor style, and the classic rooms are prepared for sleeping like a nobleman or noblewoman. (www.martindalehall.com)

After enjoying some of the pleasures of Clare Valley, take a short drive over the hills to the Barossa Valley. Here Shiraz is king, and some of Australia’s best examples are available. I wouldn’t dream of missing the tasting rooms at Peter Lehmann, Henschke and Kilikanoon for award winning representatives of the class. Lunch at the famed Bridgewater Mill affords samples of some of the best modern Australian fare in the South. For a Mediterranean-Australian fusion, the Vintner’s Bar & Grill is a great choice.

To arrange an individually planned tour of the region, with a focus on food and wine, contact A Taste of South Australia (www.tastesa.com.au). Whether it’s driving, cycling, hiking or even a private limousine, you can’t beat having people who know the right connections on your team.

If you have the time and feel adventurous, there are other wine regions to explore, including McLaren Vale and the other “Southern Vales“, the Adelaide Hills, Coonawarra and many more. For more information about South Australia visit www.southaustralia.com


Passport magazine is a relatively new, ultra-slick, ultra-hip gay travel magazine. My friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who have owned and run QSF magazine for many years, launched this publication recently. It has received industry accolades. They asked me to come along and write the occasional article for this venture as well.

Facebooktwitterredditpinterestlinkedinmail

World Eats – Sydney

Passport Magazine
Issue 14 – March 2003

WORLD EATS – SYDNEY

Sydney is currently one of the exciting places for dining on the planet. Chefs and foodies alike are exploring brave new frontiers of cuisine using amazing seafood, pristine produce and unique native herbs and spices. With the wide range of cultures that call Sydney home, from Greek, Italian and Dutch to virtually every southeastern Asian ethnicity, the horizon seems limitless.
The Australian dollar currently runs close to two-to-one to the American dollar, so dining out may look initially like it’s just as expensive as dining out in New York, L.A. or San Francisco, but in reality is costing only about half.

[This was deleted from the final print article, and I want to include it here:

As long as you’re headed Sydney-side for luxury Modern Australian dining you may as well put yourself up in some great digs. The Contemporary Hotels group offers two great options right in the heart of Darlinghurst, on the edge of the main gay neighborhood. The Kirketon is all sleek, modern design with grey tones, chrome and splashes of bold color. Every detail has been thought out, right down to matching charcoal grey bars of soap! One of the hippest bars in the neighborhood, and one of the best new restaurants round out the package.

The Medusa is perfect for the business traveller who wants to unwind a bit. A converted, fashionable, eighteen room space that caters to every need. A private business lounge, courtyard fountain with chairs and tables to relax in, and rated one of the “coolest hotels of the 21st Century”, this is a don’t miss option. (www.contemporaryhotels.com.au) ]

Roughly ten years ago I had the opportunity to spend a month exploring the Sydney dining scene with some of the new, up-and-coming chefs on the food scene. A decade later, these chefs are at the forefront of the best restaurants down under. With maturity has come a level of attention to detail and a flowering of fine cuisine.

One note on dining out in Australia, even in a cosmopolitan city like Sydney. Many restaurants are open very short hours, often taking reservations only from 6:00 to 8:30 p.m., with only one seating per table; and don’t count on much in the way of late night dining at most of the tonier restaurants.

passportsydneyariaARIA
Dining at Aria is as much an experience in atmosphere as anything else. Located on the second level of the far point end of East Circular Quay, from one side you have a fantastic panorama of Sydney Harbour and from the other an amazing view of the famed Sydney Opera House. The food is beautifully presented and thoughtfully prepared. You won’t find anything outlandish or challenging, but you will have an exquisite meal.

Two of the starters, a Peking duck consomme with wontons, abalone, enokii and mustard sprouts, and a boudin of quail stuffed with lumps of Balmain bug meat were outstanding. The winelist is extensive, well considered, and overseen by a staff of three young, completely competent sommeliers who, if you take their advice, will only heighten your dining experience. 1 Macquarie Street, 612-9252-2555. www.ariarestaurant.com

LONGRAIN
Several times while dining out in Sydney, chefs and and restaurateurs had told me to check out the “scene” at Longrain. Situated on a back street near Hyde Park, this cavernous space is devoted to chef Martin Boetz’ unique interpretations of southeast Asian cuisine. The space seats probably close to 150 people, half of them at long communal tables or bars. On a Saturday night, with many restaurants barely half full, Longrain was packed to the rafters. Nonetheless, the speed with which people drink, dine and depart was quite astonishing, and seating opened up quickly.

A moderately priced menu of delights like grilled octopus with pineapple, mint and chilies, and roasted chicken in tangelo caramel, was perfect for late night dining (one of the exceptions to the rule here). Small starters like fresh scallops grilled right on the shell, or smoked ocean trout and roe on betel leaves make a great beginning. A nicely selected winelist with a short, but good range of wines by the glass complemented the meal. 85 Commonwealth Street, 612-9280-2888.

QUAY EAST CHINESE
Being so close to southeast Asia, Australia is home to many ex-pats from that continent. Some truly outstanding chefs have made their mark on Sydney’s food scene. Quay East Chinese has a trio of them putting out some of the best Cantonese food you can find in the city. That doesn’t begin to take into account the spectacular setting along East Circular Quay in Sydney Harbour, with unobstructed, unparalleled views of the Harbour Bridge.

You can dine inexpensively if you order a simple dish or two and just relax, but if you want a truly outstanding experience order from some of the top banquet dishes. Amazing dishes from local fish can be prepared in your choice of classic Cantonese preparations. A two pound abalone showed up at our table sliced paper thin and stir-fried in just a touch of oil with snowpeas. This was unquestionably one of the most sublime shellfish dishes I’ve had in years, and unquestionably the best abalone I’ve ever had. Shop 8, 1 Macquarie Street, 612-9252-6868.

passportsydneyrockpoolROCKPOOL
Okay, a decade ago Neil Perry was already a star. He was also a bit of an enfant terrible, and many of his dishes showed more boldness than refinement. Over the years he has opened and closed other restaurants, written books, hosted a fantastic cooking show, produced his own CD’s to cook by, planning Qantas airlines menus, and generally just been all over the food scene. Rockpool has survived, thrived, and quite recently, been completely renovated.

Opened in 1989, Rockpool is sleek, chic and sexy and the perfect showcase for someone with Chef Perry’s enthusiasm and skill. His signature “flavours from the sea”, small samplings of amazing sashimi each with their own accompaniment, is legend. Squid ink pappardelle with grilled squid, a Middle-Eastern style Yllarra lamb, and his signature date tart are must haves. A daily tasting menu, with optional paired wines, and one of Sydney’s more interesting winelists are all part of the game plan. 107 George Street, The Rocks, 612-9252-1888. www.rockpool.com

SALT
When I was last here, Luke Mangan was a budding new chef who had just joined the Sydney dining scene after taking time out to work in Europe. He worked under three Michelin star chef Michael Roux for nearly two years after having served his apprenticeship under one of South Australia’s finest chefs. In early 1999 he opened Salt in The Kirketon hotel to critical acclaim.

At Salt, Chef Mangan puts out intricate, off-beat combinations that are unexpected and completely tantalizing. Soft-poached quail eggs rolled in celery salt and brown sugar launch a meal that includes amazing dishes like roasted barramundi (a native fish) with basil and preserved lemon risotto, seared scallops in spicy coconut broth, cornmeal and chili crusted marrons (large freshwater crayfish) with cauliflower puree and star-anise broth, nori-wrapped tempura of quail topped with a sesame-wasabi sauce and a stunning finish of licorice parfait in fresh lime syrup. Salt also boasts a fantastic winelist and a great tasting menu with an option for paired wines. 229 Darlinghurst Road, 612-9332-2566. www.saltrestaurant.com.au

TETSUYA’S
There are certain chefs on the planet who the powers that be have blessed with talents above and beyond ordinary mortals. Sydney is blessed with one of these, Tetsuya Wakuda. A decade ago, in a forty-seat hole-in-the-wall in suburban Sydney, Tetsuya’s was the most impossible restaurant to get into. There he drew chefs, foodies, and press from the world over, all competing for the limited seating that was available. Two years ago he purchased a two story building with multiple dining rooms in downtown Sydney. Possibly the handsomest restaurant I’ve ever set foot in, the two main dining areas and the bar-lounge flank a stunning Japanese garden and pool. It’s still probably the hardest reservation you’ll ever try to make.

The wine program is not only one of the best I’ve seen in Australia, it is extraordinarily thought out in relation to the food. Tetsuya’s cuisine is a fusion of Japanese and French. The only option is for a degustation menu, which is alterable to fit dietary considerations. The food is sublime and elegant, featuring simple yet amazingly creative flavors. We managed twenty courses that included plump pink Tasmanian oysters in mirin-ginger sauce, chestnut, mushroom and truffle consomme, kingfish sushi with orange jelly, confit of ocean trout with fennel salad, and grilled filet of veal with sea urchin-wasabi butter. 529 Kent Street, 612-9267-2900.


Passport magazine is a relatively new, ultra-slick, ultra-hip gay travel magazine. My friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who have owned and run QSF magazine for many years, launched this publication recently. It has received industry accolades. They asked me to come along and write the occasional article for this venture as well.

Facebooktwitterredditpinterestlinkedinmail

World Eats – Paris!

passportworldeats

Passport Magazine
Issue 5 – October 2001
WORLD EATS – Paris!
The world of bistros and small neighborhood eateries has become the province of some of this city’s most exciting new chefs. Many have trained classically, some in Paris’ top flight kitchens, and they have taken what they’ve learned and gone out to create a world of casual, yet completely satisfying dining. Experimenting here and there, yes. Keeping a grounding in tradition, usually. Surprising and delighting, often.

While many of the best new restaurants in Paris are found in the outer arrondissment, it is well worth the effort to get there and have the added pleasure of experiencing a wonderful new neighborhood while enjoying some of the world’s finest cuisine.


Restaurant L’Alivi

The island of Corsica is not the first place I thought of when I started planning my dining itinerary in Paris. Two of my friends, temporary ex-pats (read that as “student visas”) suggested a visit to Alivi as a great way to begin our jaunt through the neighborhood bistros. Only a block or two off the main drag through the Marais, this turned out to be a charming, postcard scene of a restaurant. The food was damned good too.

The menu is in French and Corsican, a dialect based much closer to Italian. This helped immensely, since my French is almost non-existent, but my Italian is completely passable. Eric Gauthier’s food is a mix of classic and experimental Corsican fare-hearty and rich. The wine list is also Corsican, and outside of that island, where else are you going to find a couple of dozen selections from Patrimoniu, Aiacciu and Porti Vechju?

The menu changes somewhat regularly. A few dishes like the leek mousse and the chicken breast in Corsican honey seem to stay. We had some truly outstanding fare: cured sardine and fennel salad; goat rillettes; baby crabs stuffed with sausage; roast lamb stuffed with beet greens; and a citron tart with fresh figs, stewed figs with ice cream. Be sure to sample the Corsican cheeses. The menu and wine list are posted on the restaurant’s website (www.restaurant-alivi.com).

Restaurant Alivi, 27, rue du Roi de Sicile, 01-48-87-90-20. A three-course dinner with wine will be $35-$40.


World Eats - ParisLes Amognes

This restaurant takes a special effort to get to, being on the far eastern edge of Paris. The young lady who took us there miscalculated metro stops, so we hiked a good mile along the rue du Faubourg Sainte-Antoine, a fascinating part of Paris populated by salsa clubs, street markets, aspiring fashion designer shops and furniture stores. We had been warned that we were in for a treat food-wise, but that the atmosphere was somewhat “off-beat.” In the Paris version of Zagat the food got a “21” and the decor got an “8.” Okay, it’s a semi-basement, whitewashed with plain wooden tables. The paintings on the wall tend to be abstract female nudes. The clientele is a trifle rough and tumble, but clearly “into” the food.

Being “into” food is a truly smart idea here. Chef Thierry Coué believes in experimentation. He has ventured into the world of vegetable, fruit and spice purees and enhancements, with fresh, clean flavors that are mostly on target. There are more hits than misses on the menu, and that’s what I want from an experimenting chef. The menu changes daily and is market driven, which, given the range of amazing produce in the local street markets, is a great thing.

Steamed asparagus with a fresh herb beurre blanc and a terrine of warm sausages with an onion and currant marmalade are amazing. A skate-wing with red cabbage and onion fries, and a truly outstanding seared calves’ liver with a carrot and ginger sauce were the winners of the evening. Desserts received mixed reviews, with raves going to a grapefruit gratin with grapefruit ice on top and gasps of “how odd” going to the warm crepe filled with a cardamom and eggplant compote topped with an intense orange sauce. A well-selected and fairly priced wine list features bottles from throughout France, but shows a special affinity for smaller producers, especially from the Rhône valley.

Les Amognes, 243, rue de Faubourg Saint-Antoine, 01-43-72-73-05. Three course dinner with wine will run $35-40. [Closed, the chef now has a restaurant called Wadja.]


Chez Michel

Just as I think it’s a must in the United States to go to any place named Billy’s, regardless of what small town you find yourself in, in France, the ubiquitous venue is named Chez Michel. A bit off the beaten track, on a side street near the Gare du Nord, this place came with high recommendations for chef Thierry Breton’s inventive twists on the cuisine of Brittany. Unfortunately a week or two before we arrived, the restaurant had been “discovered” by a writer from Gourmet magazine. The room and sidewalk were jam-packed with American tourists, all with copies of the review in hand. We almost turned around and left. Fortunately, by the time your arrive in Paris, most of the tourists will have move on to the next spot that gets a rave-luckily, this Chez Michel will remain for you to enjoy.

What can be said about broiled lobster folded with a soft-roasted ostrich egg and served in the eggshell, except, get yourself on a plane to Paris and eat it! Also try the chilled Breton lobster soup with cucumbers and black olives, or maybe the baby clams roasted with herb butter and hazelnuts. Then move on to haddock brandade with roasted filets of rouget or the foie gras on spice bread with a beet vinaigrette and asparagus. Finish with traditional Paris Brest or Kouing Amman (a sort of stack of ultra-thin pastry leaves filled with butter and sugar). The wine list is decent, with a scattering of wines from throughout France. The selection of wines by the glass, apertifs and digestifs is better here and than most other venues I’ve seen.

Chez Michel, 10, rue de Belzunce, 01-44-53-06-20. Three-course dinner with wine will run $40-45.


Le Cottage Marcadet

Up in Montmarte, on the north side of the Sacre Coeur, is a little gem of a restaurant, Le Cottage Marcadet. Along a busy thoroughfare, this refined, elegant favorite is a bastion of customer service. The proprietor himself takes care of each table, functioning as waiter, busboy and bartender. Chef Robin tends to each and every plate, ensuring that his food meets his personal high standards.

This is not a restaurant for inventive, outré dishes. The cuisine is classic Parisian-simple pan roasted fish and meats, with classic sauces, beautifully presented. The produce is absolutely fresh, the flavors impeccably pristine. The wine list is short with a simple selection of inexpensive Bordeaux and Burgundy. Both a prix fixe (with wine included) and an a la carte option are offered. The short menu changes regularly to reflect market availability. The chef has a deft hand with fish – we had a simple filet of sole that was outstanding. Try the creme brulee for dessert.

Le Cottage Marcadet, 151 bis, rue Marcadet, 01-42-57-71-22. Three course dinner with wine will run $30-35. [Closed, I understand that Chef Jean-Marie Robin moved (retired?) to Crete]


Passport magazine is a relatively new, ultra-slick, ultra-hip gay travel magazine. My friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who have owned and run QSF magazine for many years, launched this publication recently. It has received industry accolades. They asked me to come along and write the occasional article for this venture as well.

Facebooktwitterredditpinterestlinkedinmail

Manhattan’s Hottest New Restaurants

manhattanshottest

Q San Francisco
September 2000
Pages 54, 55, 62

Manhattan’s Hottest New Restaurants

In New York restaurants pop up like a jack-in-the-box and close nearly as fast. Some restaurateurs take advantage of the world of trendy, treating their venues practically as day-trades. The glitterati come, see and be seen, and move on – but they come back when the theme, along with the chef and management changes; sometimes it seems they don’t even remember having been there before.

A half-dozen fairly high profile restaurants have opened within the last month. Another half-dozen are slated to open in the next few weeks. I predict three of those will be closed and three will be enroute to closure by the time you read this. Of the others, one, perhaps two, will shine and garner accolades from press and customers alike. That’s the key: the press and the customers need to like the place.

I was sitting with a group of restaurant friends a few nights ago and the question came up, “What restaurants have you been back to?” In the long run the ultimate measure of a restaurant’s quality is repeat customers – people who return time and again because the food is good, the winelist well chosen and varied, service is friendly yet unobtrusive and the ambiance is welcoming and enjoyable.

We came up with three places that all of us have been to repeatedly. The winners of our unofficial, apocryphal, and totally biased survey are: Five Points, AZ, and Fressen. Interestingly, all of our choices are in off-beat locations.

Five Points

Five Points is planted, nearly anonymously, on a cobblestoned block in the lower east side called Great Jones Street. It’s a half a block from the Bowery home to a mix of SRO hotels, half-way houses and off-off-Broadway theater companies and performance spaces.

We love the room. It has the feel of being in a large boathouse. I keep expecting a group of rowers to troop through the room ready to stroke their way along some nearby river. The room is divided by a long, hollow tree trunk, and a stream of water flows from one end to the other. High vaulted ceilings and indirect lighting create a comfortable place to sit and relax.

Chef Mark Meyer’s casual American food is comfort food with class. The kitchen offers wood-oven roasted foods that bring back memories of backyard barbecues and campfires. Admittedly, we never had food like this in the Boy Scouts.

Start with one of Five Points’ specialty cocktails. The cranberry-infused tequila cosmo, the cucumber “sake-tini” and the lemon-mint martini are the stars on my palate. There’s a nice selection of wines by the glass, along with a well-priced winelist with about a hundred choices. In a unique twist, the wines are simply divided by country: France, Italy, USA, Other. Most of the selections are from small, “boutique” producers, many from off-beat locales.

After cocktails order a selection of appetizers for everyone to share.

My personal favorite is the wood-oven roasted shrimp with chickpea crepes, a charred tomato salad and aioli. Other good choices include the grilled Alsatian-style sausage with a truffled-warm potato and red onion salad, and the fire-roasted mussels in white wine and citrus broth that had us mopping up the broth with baskets of bread.

Speaking of bread, Five Points makes a flatbread with mixed herbs and spices that you could make a meal out of all by itself. Among the salad selections, the lobster, mache and fava bean with golden beets and aged sherry vinegar is tough to beat. I usually don’t order pasta from non-Italian chefs, but ravioli of spring peas and morels was too tempting, and too good, to pass up.

For the main courses, buttermilk marinated free range chicken with roasted garlic mashed potatoes is comfort food at its best. My favorite is the baby lamb chops with parmesan-black olive risotto cakes; but I certainly wouldn’t turn down the fire-charred squid stuffed with shrimp, halibut and market vegetables in a roasted tomato vinaigrette.

The menu changes seasonally, so no doubt there will be new things to try the next time we get there, and we will be there again. Five Points, 31 Great Jones St., 212-253-5700

AZ

First, the disclosure. I am intimately involved with the creation and operation of AZ, and even I am amazed with the results of a year-long effort on the part of a stellar team of chefs and managers in putting together this new venue. Restaurant and foodie folk are flocking to this roof-top dining room, on a side street on the border of Chelsea, like they’ve been in hibernation for the winter. So what’s up with this new “Asian-Inspired American Cuisine” restaurant?

AZ is not just another attempt to palatize cuisines of the east for the western tastebuds. The approach is, for the most part, very American, with Asian-inspiration in the form of scattered spices, interesting ingredients, and more especially, presentation style. As chef Patricia Yeo says, “I’m an American of Malaysian descent. Anything I make is Asian-Inspired American”.

AZ is big, but it feels intimate because the restaurant is spread over three floors. The ground floor is a dark, midnight blue and scarlet red lounge scribed by iron rails, ultrasuede ottomans and a copper and iron bar that snakes the length of the room. Specialty cocktails that include a smattering of Asian ingredients rule here. The signature Metro AZ blends a creme of wild blackberry, fresh lemon juice and a buddha-hand lemon infused vodka sells as fast as we can make the infusion. Other favorites include a ginger martini called the tinA louiZe (we keep tabs on how many folk get the reference), a twist on the classic dArk and Ztormy using rum that we’ve infused with Chinese five-spices, and our Hawaiian punch for adults, the AZlammer.

Ascend to the rooftop in the glass elevator adjacent to the three-story black slate waterfall and you start to get the feeling you’re somewhere a little different. A retractable glass roof arches over a dining room graced by mahogany tables, blue ultrasuede banquets and flickering oil lamps.

The menu is prix-fixe, with choices from a dozen each of appetizers, entrees and desserts. Favorites among the starters include the grilled gulf prawns with soybean wontons and tomato water; an open-faced cured foie gras and roasted apricot sandwich; and a ginger-lacquered quail with roasted pineapple. Among the main courses the steamed halibut with soy-ginger sauce and Chinese sausage; the grilled lemongrass lobster in coconut-ginger broth and the absolutely heart-stopping double cut pork chop with Armagnac & oolong tea marinated prunes are complete winners.

Frank Lloyd Wright once said that “It is better to be honestly arrogant than hypocritically humble.” My winelist rocks. I had a dream situation – an entire year to choose the 500 plus selection with no limitation on budget. I was also involved in the design of the wine cellar, a beautiful glass and redwood display taking up the front of our second floor (just outside our private party room). AZ, 21 W. 17th St., 212-691-8888

Fressen

It’s the meat-packing district in all its guises. The space used to be a veal processing warehouse, and now it shares the block with a variety of late night casual sex venues and watering holes. Is it a pioneer or a lost soul? Maybe a little of both.

First you have to find it. An unmarked steel door in the middle of a group of warehouses doesn’t give you the clue that you need. If it’s a little later at night there may be a doorman the size of the door waiting. Despite the fear this may strike in the hearts of club-hoppers, he’s friendly, and merely there to greet you and open the door. Inside, prepare for more contrasts.

You find yourself in a bar filled with the latest model wannabees mingling with people who wish they’d made a call for a reservation now hoping to score a table. You, of course, were smarter than that – you have a reservation. Seating isn’t necessarily prompt, so plan on a short wait, but you’ll have your table soon enough and the cocktails are well-mixed, alongside a great selection of wines by the glass from consulting sommelier Geri Banks.

The dining room, or rooms, as one large space is divided in two by a wall, is lined on all sides with slabs of concrete. The industrial look is softened by golden lighting and bits of wood, stained glass and fabric scattered hither, thither and yon. Your table is actually big enough not only to sit at, but to fit everything you might order on.

The menu constantly changes. Constantly. It is short and “market-driven”, i.e., the local greenmarket informs the dishes of the day. Six to eight appetizers and a like number of entrees are prepared. Tomorrow, anywhere from one to a half-dozen of those is likely to be different. This leads to Fressen’s one real flaw. Now and again, you may feel like you’re the guinea pig of the evening.

Nonetheless, virtually everything I’ve eaten at Fressen has fallen somewhere between good and truly outstanding. Even the misses were never complete misses, just a little askew. The service staff are excited about presenting this kaleidoscope of food and are eager to tell you about it. Same goes for the winelist, a small collection of nicely priced, off-beat and regularly changing selections.

You can guarantee yourself a winner by just accepting that someone at your table has to order the Amish chicken in whatever guise it currently exists. The rich flavor of the chicken itself almost leads me to rent a car and drive the couple of hours to Lancaster, PA just to secure one. One visit we had the most amazing scallops with roasted corn salsa. Another we had a roasted beet salad that had us ordering a second round.

Chef Lynn McNeely (can we just say “cute!” and get away with it?) is especially good with fish and shellfish. His light touch with sauces and seasonings lets the fresh, organic ingredients shine through. He is at his best when he goes simple – perhaps the most memorable dish we’ve had was a plate that consisted of a half-head of butter lettuce, some scattered heirloom tomatoes and a light, lemon and cheese vinaigrette that was there more in spirit than in presence. Fressen, 421 W. 13th Street, 212-645-7775


Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Facebooktwitterredditpinterestlinkedinmail

A Taste of New England

Q San Francisco
July 2000
Pages 54-55

A Taste of New England

There’s something very romantic about New England. It may be that taciturn Yankee stoicism, much reminiscent of a couple of past boyfriends. It could be the rocky beaches with windswept waves that bring to mind gothic romance novels. Or it could just be that, gosh darn it, I like cranberries.

I’ve never lived there, but I try to wander into little port towns whenever I have a long weekend to get away. I’m not a “P-town” kind of guy, it’s a little too commercial for my tastes, even if it is the hotspot for those of our clan to gather.

I have my favorites. Anytime I just want to get away and feel pampered, I head for Newport, Rhode Island. I can visit one of my favorite wineries (more about that later), and ensconce myself in lodge-style luxury at the Inn at Castle Rock. I can dine on some of the best northeastern fare at the Inn’s acclaimed restaurant.

Portsmouth, New Hampshire is like a first love. The very first time I headed to the northern shores was when I first became a chef. Somewhere during my training I’d heard rumors about some bizarre, wild, innovative chef who’d created a little restaurant called the Blue Strawbery (yes, with one r).

James Haller, who later became a cookbook and food & health author, put out some of the most unusual food this boy had ever seen. Not afraid to mix just about anything he could think of together, and see what happened, night after night he put out one of the country’s earliest, and best, “tasting menus” – before it became all the rage. In the sixteen years he ran the restaurant, he never once repeated a menu. That’s the kind of thing I could aspire to.

Like most of my travels, places become inexorably linked with local foods. While James may have been whipping up roasted lamb in a pumpkin, honey and soy sauce (up to that point, I’d only seen soy sauce in little plastic packets from the Chinese take-out, who knew you could cook with it?), it was local foods throughout the region that most attracted me to return.

crabcornSometimes it’s the simplicity of baked beans, a classic of the Boston area. Johnnycake, a stone-ground cornmeal pancake, hails from Rhode Island. Fried, with plenty of butter, it may not fit the latest diet craze, but in its simplicity, it is simply delicious. What better source of fresh lobster than the coast of Maine. Friends of mine used to maintain a summer home there and ship lobsters down to New York. It’s more fun to drive up there and get them as they come out of the water.

Perhaps the most famous, yet most misunderstood, dish is the clambake. This is not, as one local friend thinks, a platter of clams topped with bacon and Parmesan cheese. Those are baked clams, and despite his insistence, violating multiple kosher laws does not cancel them all out…not that I’m spending my time worrying about them.

A clambake is near impossible for the average city-dweller to make. It doesn’t just involve a big pot with clams, corn, onions, fish and lobster all packed in and steamed over a flame. The steam needs to come from fresh-from-the-water seaweed heated over hot rocks in the bottom, and on top, of all those great ingredients. Preferably, it’s all done over an open fire on the beach.

Many years ago, I had the opportunity to spend a day with Craig Claiborne, the first food critic for the New York Times. He had recently come out in his memoirs and was willing to chat with a budding food writer from a gay magazine. As a still somewhat unseasoned chef, it was an amazing day for me. Craig recently passed on, and I offer the recipe he and I cooked for our lunch that day in tribute and in memory.

Crab & Corn Chowder

4 ears of fresh sweet corn
2 dozen or so new potatoes, washed and cut in half
3 tablespoons butter
1 large onion, chopped fine
4 stalks celery, chopped fine
1 cup clam juice
1 cup water
1 cup half-and-half
salt and freshly ground black pepper
1 teaspoon red pepper flakes
1 pound fresh lump crabmeat
2 tablespoons chopped fresh coriander or parsley

Fill a large pot with enough cold water to cover the potatoes and leave room for the corn. Heat to a boil. Add the corn and let it return to a boil. When it is boiling, cover and turn off the heat. Let it sit for five minutes and remove the corn. Cut the kernels from the cob and set aside. Drain the potatoes and set aside.

Heat the butter in a large saucepan and cook the onions, celery and potatoes until the onions are translucent. Add the clam juice, water, half-and-half, red pepper flakes, and salt and pepper to taste. Add the corn and the crabmeat and bring to a simmer for about 8 minutes. The potatoes should be cooked through but not mushy.

Ladle into soup bowls and top with freshly chopped herbs. Serves 4 as a main course soup.

As I noted earlier, one of my favorite wineries is located in Rhode Island. Perhaps it’s more accurate to say that one of my favorite wine people is located there. Susan Samson, affectionately known to many of us in the business as “the hat lady”, is a tireless promoter of things New England, especially local chefs and her own wines. With her husband Earl, who oversees the winemaking, the reputation for quality and affordability of Sakonnet Vineyards wines is widespread.

It is, perhaps, a bit surprising that New England produces such quality wines, but latitude and soil-wise, it is in many ways similar to the vineyards of Germany and northern France. Like Oregon, Washington and Idaho, who knew?

My favorite wine is probably their Gewurztraminer. Crisp, clean, and full of that vibrantly aromatic fruit that the grape is famous for, Sakonnet produces one of the better American examples. Susan and Earl are also fond of using local grapes, and their Vidal Blanc, in both oaked and un-oaked styles are delightful fruity wines, perfect for pairing with a lunch of crab and corn chowder.

The winery also produces a tasty Chardonnay, a wonderfully perfumed Cabernet Franc, and, when it suits them, an amazingly rich red “Claret” blend.

Though I’m always fond of pairing local wines with local foods, I think this soup would be a great match for other fruity, slightly off-dry wines. Some current prime choices from California would be Zaca Mesa Roussanne from Santa Barbara, Wild Horse Malvasia Bianca from Monterey, and the J. Fritz Melon “Shone Farm”. All worth seeking out at your local “bottle shop.”


Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Facebooktwitterredditpinterestlinkedinmail

A Taste of Hawaii

Q San Francisco
May 2000
Pages 54-55

A Taste of Hawaii

HibiscusPurpleClipArtThere are many things about Hawaii that captures our imagination including: beaches, volcanoes, palm trees and ocean waves, but until recently food was just an afterthought.

Only a decade or so ago, most major restaurants in Hawaii served what chefs thought the tourists would want to eat. Not wanting to offend the sensibilities of the islands’ major source of income, typical “mainland” fare was the order of the day. The thought that the average New York, Iowa or San Francisco bumpkin would want to nibble on local chow was simply not considered.

Luckily for everyone, a few intrepid kitchen maestros decided enough was enough. It was time to share the amazing local produce, seafood, and spices with the inbound masses. Hawaii is fortunate to have the influences of several major world cuisines to draw from. Recipes, techniques, and nuances from Korean, Japanese, Chinese, Filipino, Spanish and Portuguese cuisines add their flavor to the Polynesian and uniquely Hawaiian ingredients and classic dishes.

Hundreds of different edible fish, many available nowhere else in the world, now show up on dining tables throughout the islands. Some are even finding their way to the restaurant kitchens of major cities throughout the rest of the country. Fruits, vegetables and seaweeds of varieties that some cooks only read about are readily available for serving, garnishing and saucing of plates.

Names like Roy Yamaguchi, Alan Wong, Sam Choy, and Jean-Marie Josselin are popping up on food networks next to the likes of Julia Child and Jacques Pepin. In fact, while he may not be the pinnacle chef of Hawaiian food, Roy Yamaguchi is certainly its pinnacle ambassador, with more than a dozen outposts of his famed restaurant, Roy’s, around the world.

Internet sites devoted to Hawaiian cuisines are easily accessible for any home cook’s browsing pleasure and a quick search of the web turned up a half-dozen books on Hawaiian cuisine published in the last year.

Like much of American regional cooking, modern Hawaiian is a synthesis of the cuisines that come from its immigrant populace. James Michener, the author of the historical novel Hawaii, notes in the introduction to a Hawaiian cookbook that it is near impossible to attend a Hawaiian dinner and not have dishes from at least three different cultures.

Though by no means definitive, it would probably be fairly safe to say that modern Hawaiian cooking tends to be on the sweet side. It is not at all unusual to have sauces that are some form of sweet and sour, or based on sweetened coconut milk, or an Asian style soy, vinegar and sugar marinade. Fruit is often used in dishes. Unfamiliar (at least to us mainland types) produce, like purple Molokai sweet potatoes and poha berries sit side by side with fish like kumu, moano, moi, and wahoo.

With no claim to authenticity on my part, and full license on yours to play with your food, I offer a recipe, in tribute at least, to the new Hawaiian chefs. Influenced, of course, by my own cooking background…

Grilled Shutome with Molokai Hash
Serves 4

4 6-ounce shutome (Pacific swordfish) steaks
1/4 cup hoisin sauce
salt & white pepper
1/4 cups raw macadamia nuts, coarsely chopped
4 molokai (purple sweet potatoes), peeled and cut in 1/4″ dice
4 cloves of garlic, minced
2 green onions, sliced thinly
1 fresh medium-hot pepper, sliced in thin rings
1 tablespoon minced fresh ginger
2 tablespoons sesame oil
2 tablespoons corn or canola oil
2 tablespoons soy sauce
1 teaspoon sugar

Salt and pepper the swordfish steaks (you can substitute any good steak fish, like tuna or shark), and coat both sides with hoisin sauce. Marinate for two hours.

Heat the oils together over medium heat and add garlic, green onions, pepper rings, and ginger and cook, stirring, until they start to turn golden brown. Add the macadamias and sweet potato dice (you can substitute regular sweet potatoes), turn the heat down low and cook, stirring regularly, until the potatoes are cooked through. Add the soy sauce and sugar and mix thoroughly. Remove from heat.

Grill the swordfish steaks on both sides until cooked through – preferably over an open grill. Kiawe wood (a Hawaiian wood) would be ideal, mesquite is a good substitute. A stove-top grill is the way most of us city-dwellers have to go. Serve with the hash.

Hawaiian Wines

Hawaii has two active wineries. Given the range of climates over the various islands and altitudes, grape growing is not all that difficult. Nonetheless, what is more important to the wine industry in Hawaii is an emphasis on local fruit wines. For those of us who’ve bounced around the country and sampled various fruit wines, we know these can range from insipid to quite good, but can almost always be counted on to be interesting. World-class is not the aim here – but fun drinking is.

In the wine business, Tedeschi Vineyards, located on Maui, is perhaps the more famed of the two. Often joked about amongst wine-folk, the winery’s specialty – Maui Blanc – is legendary as THE wine made from fresh pineapple juice. In business since 1974, Tedeschi produces a range of eight different wines, from grapes to passion fruit to pineapple. A visit to the winery, in upcountry Maui, is a must for the adventurous wine lover. In fact, 180,000 visitors make the trek annually.

Volcano Winery, on the “Big Island”, is nestled between two active volcanoes – Kilauea and Mauna Loa. Claiming distinction as America’s southernmost winery, they produce nearly a dozen different wines. Producing wine since 1986, Volcano, too, is worth the trip. Volcano’s claim to fame are their Symphony wines and their honey wines. The former are made from the Symphony grape – a hybrid between Grenache gris and Muscat of Alexandria. The latter are fermented entirely from local honey – unlike heavy, cloying European honey beverages like mead, these are light, fresh and delicately sweet.

Volcano Winery was able to ship some samples for my review. Symphony Dry is made from the hybrid grape Symphony and was a medium bodied, very aromatic wine and dry wine that reminded me of canned apricots and lychees. It worked well with the swordfish, though probably would be a better match with a less spicy sauce. Passion Chablis is a blend of an unidentified white grape and passion fruit wines, and tasted of, well, passion fruit. Being slightly off-dry it worked beautifully with the spicy sauce on the swordfish. With dessert, preferably something with banana or coconut, the Macadamia Nut Honey Wine was delightfully light, refreshing and tasting of honey and macadamia flowers.

Both wineries have well designed websites that are worth a visit, respectively at www.mauiwine.com and www.volcanowinery.com


Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Facebooktwitterredditpinterestlinkedinmail

A Taste of New Orleans

Q San Francisco
January 2000
Pages 54-55

A Taste of New Orleans

When food people talk about great food cities, there are a few places that are always discussed: New York, Paris, Hong Kong, Sydney, and New Orleans. Sure, each of us has other favorite places to eat, but gather a big enough group, and these five cities will be mentioned over and over again. You’d think that, by now, I would have made the effort to get to all of them. How’s two out of five? And you’d think that of any of them, I’d have definitely headed to a place nicknamed “Queen of the South” or the “Big Easy”. Especially when one of the biggest parties in the world is held there – Mardi Gras!

Instead, many moons ago, I found myself working at a little Cajun jazz bar in the “Big Apple”. This experience became the basis of my appreciation for the food of New Orleans. Luckily, over the years, I’ve had the chance to both work with and become friends with a number of people from the far end of the Mississippi River. Owners, chefs, managers, sommeliers, and staff from Antoine’s, Brennan’s, K-Paul’s, Gabrielle’s, Arnaud’s, Commander’s Palace, and Emiril’s have wandered through my restaurants at various times.

New Orleans is also the home of more famous dishes than you can shake a stick at: who hasn’t heard of Oysters Rockefeller, Bananas Foster, Jambalaya, Blackened Redfish (or blackened anything for that matter), Beignets and King Cake; or drinks like the Sazerac or the Hurricane?

CAJUN AND CREOLE

Although this is not the be-all and end-all definition, the rough difference between Cajun and Creole is that between country and city, respectively. Cajuns were originally French Canadians who came to Louisiana, refused to swear loyalty to the crown of England, and were sort of the outsiders of the area. The term “Cajun” is in fact a corruption of the word “Canadian”. The Creole were originally those of European French blood who were born in “the new world”. The word has come to mean those of “mixed blood” over time.

In cooking, however, the general take is that Cajun is based on hearty country flavors. The “Cajun trinity,” as we used to refer to it in cooking school, is a sautéed mix of diced bell peppers, onions and celery. Hot peppers, especially cayennes, are commonly used. Rice is a staple ingredient. Creole cooking, in contrast, comes from a head-on collision and melding of classic French technique with American ingredients. Roux, a slowly cooked amalgam of hot oil or lard and flour, commonly forms the base to many sauces and dishes.

It would be possible to go on for pages about different dishes and ingredients like crayfish, okra, terrapin, filé and oysters, but let’s just get down to some cooking. I make no claims for authenticity, but this is one of my favorite New Orleans style recipes that I’ve come to love making and eating. No one has ever claimed that I didn’t know what I was doing after tasting it, so I’ll just plunge ahead.

JAMBALAYA

6 stalks celery, diced
2 green bell peppers, diced and seeds removed
2 large onions, diced
4 cloves garlic, minced
¼ cup dried thyme leaves
2 tablespoons dried oregano leaves
½ teaspoon cayenne powder
¼ cup olive oil
3 pounds canned whole plum tomatoes
2 dried bay leaves
1 cup diced tasso ham
2 thinly sliced andouille sausages
1 pound shrimp, shells removed
1½-2 pounds chicken wings, separated at joints

Jambalaya is party food, Sunday supper food, having friends over food. This should make enough for, well, it depends how hungry your friends are. Let’s say somewhere around 8 people.

In a large, deep pot, lightly brown the chicken wings, sausages and ham in the olive oil. Remove the meats and set aside. This should render out a bit more fat, you should have at least a half cup of fat in the pan. Add the celery, green peppers and onion and saute until lightly browned. Add the garlic and cook for another minute, stirring regularly.

Add thyme, oregano, cayenne, bay leaves and tomatoes with their liquid. You can break the tomatoes up a bit by squishing them between your fingers – get involved with your food! Over low to medium heat bring to a simmer. Let simmer for 30 minutes, stirring occasionally.

Put the ham, sausages and chicken back in and continue to cook for another 30 minutes. Keep warm until ready to serve. Just before serving, saute the shrimp in a separate pan till cooked through and add to the jambalaya.

Jambalaya is traditionally served over rice, so cook up your favorite kind. I like to make my rice with chicken stock instead of water since this adds a zesty flavor to the rice. A nice loaf of garlic bread makes a great side to jambalaya as well.

THE WINE LIST

When it comes to matching food with wine, there aren’t any hard and fast rules; but I tend to like to match the spiciness of dishes like jambalaya to a wine with a touch of sweetness to help promote balance. If you want to drink white, I’d go with a very slightly off-dry riesling. My picks at the moment, 1996 Chateau d’Orschwihr Riesling “Rangen”, a grand cru Alsatian wine that should run you around $30; or the 1996 Bonny Doon Pacific Rim Riesling for around $15. For a red, a medium bodied wine like the 1996 Marietta Sonoma County Zinfandel, around $15; or the Topolos “Rossi Ranch” Zinfandel, around $30, should be just about perfect.


Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Facebooktwitterredditpinterestlinkedinmail

ROME: The Eternal City

Q San Francisco
January 1999
Pages 26-30

ROME: The Eternal City
Images Brett Kaufman

roma1

The Colosseum, the Pantheon, the Imperial Fora, the Circus Maximus, the Sistine Chapel, the Borghese Palace, the list goes on and on. These are the ancient places you’ve read about since you were a kid. Welcome to The Eternal City!

Over the course of western literary history, more has been written about Rome than about any other single city on the planet. For the inveterate traveler, wanderer, amateur archaeologist, poet or artist, it is, perhaps, the one “must visit” city. It is hard to imagine a more fascinating assemblage of the ancient and the modern in one place.

During my years of reading about Rome two things always stood out. First, I was led to manifest visions of a city overrun by feral cats. Somehow or other there seemed to be more denizens of the feline variety than the human. When I arrived, I did find cats, scattered here and there, and indeed they do run free, but they tend to remain in small, localized areas of some of the older ruins dotted throughout the city.


“I should like to see Rome,” she said; “it must be a lovely city, or so many foreigners would not be constantly arriving there. Now, do give me a description of Rome. How does the city look when you enter in at the gate?”
– Beauty of Form and Beauty of Mind, Hans Christian Anderson


Second, I was led to believe that Rome existed as a city of fountains–which turned out to be absolutely true. Fountains are everywhere. Most of them are small, not quite nondescript. But the major ones are truly awesome. The foremost spouting water attraction in the world is undoubtedly the Fontana di Trevi, a massive, amazing sculpture of water and marble. A photo in front of this fountain, preferably in the evening when it is beautifully lit, is a must for tourist and Italian alike.

My fountain of choice is Fontana delle Tartarughe. Located in Piazza Mattei, this 16th century fountain has been modified by several major sculptors over time. The graceful sculpture depicts four young boys in the buff assisting four tortoises on their climb into the top of the fountain. The Tartarughe is also located near one end of one of my favorite streets in Rome, Via Giulia, the main street of the old Jewish Ghetto, now home to great little art galleries and design shops.

One of the most popular places to hang out and people watch is Piazza Navona. Crowds of locals and tourists gather round to watch artists and performers do their thing around this multi-block open space.

For myself, Piazza del Popolo is where I go to sit, soak up some sun and watch the world pass by while surrounded by four massive lion fountains that guard the space. Popolo is also known, by those who apparently know such things, as one of the piazzas where gay men and women congregate. Popolo makes a great starting spot for a day of sightseeing, equipped with gothic churches, ancient ruins and a fascinating Italian art museum.

Sightseeing is the major reason to vacation in Rome. There is, of course, the necessary visit to the Vatican Museums, especially the Sistine Chapel. If you don’t want to wait in line forever, get there early, take a walk through the Chapel first, and then go back to the Museums later. (Major tip: Don’t wear shorts or sleeveless shirts when touring Rome, especially in religion related places–Romans are notoriously conservative about mode of dress and will bluntly refuse you admission to most churches, and definitely Vatican City. The same is true of many restaurants.)

roma2If, like me, you are into really ancient ruins, a stop by the Largo Argentina for a look at the four Republican temples is well worth it. This square block area is also home to an amazing number of cats that have overrun the sacred grounds and are now considered kind of sacred themselves. A morning at the Imperial Forum and the Colosseum is impressive, however, access to the latter, and whole sections of the former, is limited because of crumbling rock and restoration attempts.

For the truly classical-oriented, a short train trip out to the 1st century city of Ostia Antica is an absolute must. I spent an entire day there exploring the ancient ruins. Some of the most fascinating mosaics, including a gym floor laid out in black and white tile pictures of naked athletes and an anatomical invitation floor mat at the local bathhouse, are a couple features sure to catch your eye.

Speaking of bathhouses, if you want to see what they were really all about, drop by and spend an hour or two at the Baths of Caracalla near the Circus Maximus. When operational, the Baths–equipped with gym, solarium, sauna, whirlpool and private lounges–handled 1600 people per day. You’ll never look at a modern “health club” the same way again!

If you want to be awed by a monument, go to the Pantheon. Incredibly well preserved and beautiful, it will take your breath away. Dating over two thousand years old, it is in better shape than many buildings built in the last century. While you’re in the neighborhood, you can drop by Piazza Minerva and see one of my favorite statues, a really cute little elephant.

The impressive Spanish Steps (with a great little fountain at the bottom, the scene of much cruising) is also, of course, a must visit. I prefer to start at the top, from where you get a full view of Rome, and walk down, though the fitness buffs among us will want to walk up. From the base of the steps you can hit the major shopping district where you will find every fashion designer in Rome along Via Condotti and Via Borgogna.

If you just want to relax and see some beauty, drop in and wander around the nearby Borghese Park where you can see everything from old villas to statuary, to a small lake, to the stunning Galleria Borghese (by appointment only).

DINING OUT

Food in Italy is, of course, a major concern. Let’s start simply. Coffee. More specifically, espresso. Two places serve exceptional espresso: Sant’Eustachio (82 Piazza Sant’Eustachio) and La Tazza d’Oro (84 Via degli Orfani), both near the Pantheon. Personally, I am a fan of the latter, but try both and decide for yourself. Also, in the late afternoon, La Tazza d’Oro serves a great espresso ice with whipped cream.

Ice cream, well, gelato, is an Italian passion. The most famous and most popular spot to get some frozen heaven is Giolitti at 40 Via Uffici del Vicario; with their array of flavors that makes Baskin Robbins look like amateurs, it’s tough to do much better. There is one exception, San Crispino. With two locations (56 Via Acaia, in the southern suburbs, and 42 Via della Panetteria, by Fontana di Trevi), they serve the most amazing ice cream you will ever have. The owners use only the absolutely best ingredients they can find: their house flavor uses honey from their own bees, their zabaglione flavor uses a twenty year old reserve marsala wine, their scotch flavor uses an eighteen year old single malt–an ethereal experience to say the least.

roma3You’re in Italy, so pizza, right? Not quite what you’re used to at home, but you’ll find the real thing here. Hands down, the best pizza I’ve ever had is from a little hole-in-the-wall called Da Giovanni, at 39 Piazza Campo de’Fiori. Piazza Campo de’Fiori is also one of the coolest places to hang out. There are several coffee bars, several wine bars (including one of the best, La Vineria, at #15), and one of the best open-air food markets you’ll ever visit. The other must see food markets for those who, like me, like to visit them, are at Piazza Vittorio Emanuele and, if you’re in the area of the Vatican, Piazza dell’Unità.

Now back to pizza; rather, Pizza Bianca–which is basically what we call focaccia. Simple, oiled, salted and sometimes herbed pizza dough baked light and delicious. Romans slice these open and fill them with a variety of meats, cheeses, and vegetables. The secret spot to acquire some has no name on the door, people just usually call it the “you know, the no-name focaccia place.” Owned by Salvadore Paladini, and located at 29 Via del Governo Vecchio, this is the one snack place you can’t miss in Rome. Have a Bianca filled with stracchino cheese and arugula while you sip some mineral water and stand around. Then take another one to have with you for when you get hungry later. Maybe stuffed with mortadella and cured Sicilian olives?

Few restaurants in Rome are really great, but almost all that I’ve eaten in are quite good. Here are the four that I would recommend you check out if you have little time and want to sample the best.

For lunch, Sora Margherita, at 30 Piazza delle Cinque Scole. This is a bargain priced osteria serving serious Roman-Jewish fare. Watch for owner Margherita Tomassini to serve you, with a twinkle in her eyes and a casual “signorine” (“ladies”) as she sets your food out.

For a simple dinner and great people watching, head over to the area around Piazza Navona. Hang for a bit and watch the world walk by, then walk down the little side street off the west side of the piazza to the corner of Via delle Pace, #25, and have a drink and dinner outside at Bramante. This savory little place is owned by friend Giuseppe Pecora. Tell him I said, “Buona Sera.”

For a great dinner and an incredible wine selection, you must visit Al Bric at 59 Via del Pellegrino–one of Rome’s newest wine bars that, unlike many wine bars, pays just as much attention to food. While not inexpensive, the selection of great Italian fare and wines is worth the tab. By the way, restaurants in Italy, generally, charge the same as retail stores for wine, so you won’t get hit with outrageous prices for your fave quaff.

Last, but by no means least, one of the best high-end restaurants in Rome is a place called Il Convivio, at 44 Via dell’Orso. Not particularly classic food and not even completely Italian, this restaurant offers more of the cutting edge of cuisine in Rome. If you want to see what a great chef in Rome is doing with modern multi-cultural cuisine, this is the spot you want to hit.

WHERE TO STAY

The fun thing about Roman accommodations is that you can live like a queen or live like a monk. There are plenty of good hotels in Rome ranging from really cheap to really expensive. Expect that hotel rooms will not be particularly large. In general, however, the hotels are clean and well-managed.

Hotel staff in Rome are notoriously helpful for making sure you enjoy your stay. Most hotels provide a Concierge who will get you restaurant reservations, gallery appointments, and provide you with directions and ideas for all sorts of things to do.

roma4If you don’t mind a room in which it’s hard to turn around without bumping into something, I recommend the Rinascimento, conveniently located near Campo dei’Fiori, at 122 Via del Pellegrino. A small (18 room) converted palazzo with modern, clean rooms, this is one of the better bargains you will find in Rome. Another good choice is Hotel Alexandra at 25 Via Veneto–a bigger hotel, with larger rooms, but still relatively inexpensive.

A last note on hotels. Make sure you have reservations and confirmation in advance. Rome is not a great place for people who show up planning to “wing it.” It’s a popular tourist destination and hotels rarely have rooms available for someone who just wanders in off the street.

SPECIAL NOTES FOR THE GAY TOURIST

Start from the following groundrules. This is a major European city controlled by one of the most rigid religious organizations on the planet. Living space is at a premium both in terms of availability and cost. Gay people have a choice of living with their parents till the day they “marry” or sharing a small apartment with way too many people. Friends expect each other to hang together, and they don’t really care about sexual orientation; they’re more interested in the clothes they wear, the movies they just saw, which coffee or wine bar is the present hot spot, and whether the sauce on last night’s pasta was made the way grandma used to make it. (Of course, that’s pretty much what you’re interested in as well!) So, it makes perfect sense that the only gay bars and clubs in Rome are oriented around tourists–nobody local really goes to them except occasionally to dance, or to show friends visiting from elsewhere that there are really gay clubs in Italy.

Generally, gay friends gather around their favorite coffee bar, wine bar, or at some local piazza–every clique has its hang-out. Cruising in Rome is not one of the easier propositions since everyone gives everyone else the once or twice over. It’s just hard to tell if they’re looking at you or at your clothes. There are gay events, dances, lectures, social gatherings. Some of them are by invitation, many are open to whomever wants to attend. The best way to find out is to consult one of the monthly magazines that cover the social scene in Rome. Try glancing through Time Out Rome (English and Italian), or Babilonia (Italian only), a national gay publication that also publishes an annual guide to the entire country in both Italian and English; or drop by Rome’s only gay bookstore, Babele on Via dei Banchi Vecchi just off Via del Pellegrino. The magazines and guides are generally easy to find at street kiosks.

roma5A quick listing of the more popular gay places; everyone knows The Hangar, Rome’s oldest gay bar. The best times to visit are Friday, Saturday, and Monday late evenings. American owned, it is probably the most popular (and one of the easier to find), with a primarily tourist clientele, though a lot of the Gen-X age Romans hang there too. A great address too: Number 69, Via in Selci, near the Colosseum. Nearby you’ll find L’Apeiron (5 Via dei Quattro Cantoni), a two level club big on music videos. For dancing, there are two major places: L’Alibi in the Testaccio district, at 44-57 Via di Monte Testaccio, near the Pyramide; and L’Angelo Azzuro, at 13 Via Merry del Val.

Except for the above-mentioned places, gay spots seem to open and close with such rapidity they would leave the Tasmanian Devil dizzy. Even a just acquired, up-to-date listing probably warrants a phone call to ensure that any given club is actually still there. Bars and clubs are also notoriously difficult to find. Most are hidden behind plain facades with little if any indication that you are in the right spot. They also tend to be in either out-of-the-way neighborhoods or somewhat seedy locales.

OUT & ABOUT IN THE CITY

A few notes about getting around Rome. First, you will probably arrive at Fiumicino Airport. Unless you’ve got an incredible amount of luggage, don’t take a cab into the city. It’s not a short drive and it will blow a huge hole in your budget. There’s a direct train line into the center of the city, you can take either a local or express, each no more than a few dollars. From Stazione Termini you can then take a cab, bus, or metro. Cabs, again, are not cheap, but depending on where you need to go, they may be your only reasonable option.

The bus system covers the entire city extremely well, but it can be incredibly slow, incredibly packed (especially close to rush hour), and very confusing. It is, however, only 1500 lire, less than a dollar. The metro, or subway, consists of two lines that cross the heart of Rome. To get to any of the major sightseeing spots, this is probably your best choice other than your own two feet. I’m a big fan of walking around Rome. It’s not laid out in “a grid” like many American cities, so it can be a bit bewildering, but you’ll discover some amazing little piazzas and sights as you wander.

A caveat about public transportation. It’s operated on the honor system. You buy tickets from machines and walk through open gateways or climb onto buses through doors that are not necessarily close to the driver. You are supposed to punch your ticket in little stamping machines located near these gates or doors. The ticket is time-stamped and is then good for 75 minutes. Within that time period, should someone official ask to see your ticket, you’re in good shape. You’ll see that a large number of locals don’t bother to buy or punch tickets at all and take a chance that nobody will ask to see their ticket. They’re probably right. But it’s a major fine if you’re caught without one that is stamped.

As far as I’m concerned, the one indispensable guide to wandering around Rome is The Blue Guide to Rome (Norton). This 400 page, regularly updated guide covers not only detailed instructions for getting to and from places, but detailed historical and cultural notes and tips. It also includes pretty decent maps that detail the core of Rome.


Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Facebooktwitterredditpinterestlinkedinmail