now i know why it's called death & co.

i planned to share my first experience at death & co. yesterday, but i spent the better part of my day recovering from the delicious concoctions that i imbibed tuesday evening.

since i'm still celebrating the return of brown booze, i began my tuesday night cocktail evening with the manhattan transfer. this alcohol-forward cocktail is made with rittenhouse rye, dry vermouth, rarnazzotti and orange bitters. it's normally served up, but i had it on the rocks (generally my preference)... and in this case, on the rock would be more appropriate - this one was served over one giant ice cube. it might compete for best manhattan ever.

joaquim was our barman for the night, and he was really in tune with what we needed. my tequila cocktails - the oaxaca old fashioned and the spicy yet-to-be-named one - were both complex and delicious. the spicy one had fresh pepper puree, and every time he opened the bottle of puree, the aroma of pepper oil struck me and had me craving food with peppers.

my gin cocktail - the joy division - was good, but it left the strong unmistakable flavor of absinthe in my mouth... even the next day.

i'm sure i had others, but the reason why i woke up wednesday morning feeling like death & co. is that i overconsumed. which i can imagine is quite simple when you have a talented barman making creative and tasty delights full of booze.

i tried to buffer the booze with some nibbles - the maple pork belly (tasty, but a little stringy) and the oysters rock a fella (delish, but the creamed spinach was too rich, even for me) - but they were no match for my love of cocktails.

death & co. has a great vibe, speakeasy-like... dark, comfortable yet sexy. it would be great for a date, but there are no reservations. there's no standing at the bar. it's built on the milk & honey model, but less strict. and with food.

yes, we should return soon.


death & co.
433 east 6th street btwn Ave A/1st
new york, ny 10009
212/388.0882

those aussies...

i've probably not mentioned this before, but one of my best friends is australian. she's been in NYC on & off since 2004. it's funny because i didn't know many australians before her. but now it seems australia is taking great strides to be in the spotlight. not only do i have this aussie best friend, but one of my good friends is dating an aussie model. i recently read an article about the culinary explosion in sydney. and saturday night, i had an australian wine that is my favorite wine of right now.

much to my S.O.'s dismay, the bottle is a screw-top, but the wine is outstanding (and inexpensive!!). it's super crispy, light-medium bodied with citrus, green apple and floral flavors and minerally finish that's just yum. i haven't mastered the wine pairing with food, but this went just fine with my artichoke salad (good not great), braised veal breast (loved the mushrooms and sweetbread, veal was good but overly rosemaried) and potato gnocchi side dish (amazingly delicious and light) at hearth. so a shout-out to our waitress who highly recommended it.

ps - we also tried this amazing cheese grayson from virginia - i'll have to find more and try it again. of the desserts - the buttermilk panna cotta was quite tasty (the pink peppercorns really gave it a zing), whereas the mango tarte tatin was left in the dust.

kaesler old vine semillon 2006 (barossa valley, south australia)

hearth
403 east 12th street (at 1st ave)
new york, ny 10009
646/602.1300