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In this series
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Inside Titus Andronicus bassist Ian Graetzer's screenprinting workplace, Kingsland Printing
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Inside the Fort Greene loft of Doug Crowell, owner of Buttermilk Channel
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Inside Anthony Mackie’s Broadway dressing room for A Behanding in Spokane
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Inside the UWS bathroom of cabaret diva comedian Bridget Everett
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Inside the home kitchen of Jehangir Mehta, chef-owner of Graffiti
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Insider secrets
Off-the-menu food and drink
Black-pepper crab at Fatty Crab
Chili crab isn’t the only way to get your hands dirty at Zak Pelaccio’s modern Southeast Asian restaurant. The kitchen will prepare Dungeness crab ($48) in another popular Singaporean manner, cooking it in crab stock with black and Indonesian long peppers. The dish has been requested by diners from Malaysia and Singapore craving a taste of home. 643 Hudson St between Gansevoort and Horatio Sts (212-352-3592, fattycrab.com) • 2170 Broadway between 76th and 77th Sts (212-496-2722)
Cotton candy at Landmarc
There’s no better way to cap off a heady bistro meal here than with the restaurant’s gossamer cotton candy, spun carnival-style on a paper cone. The classic concessions treat is free for children, but kids at heart can request it for $4. Depending on the day, your taste buds will marvel at flavors like watermelon, lemon, lime, cherry, apple and piña colada. 179 West Broadway between Leonard and Worth Sts (212-343-3883, landmarc-restaurant.com) • 10 Columbus Circle at Broadway, third floor (212-823-6123)
La Clarine Farm syrah “Sumu Kaw Vineyard” 2008 at the Tangled Vine Wine Bar & Kitchen
All the vino here is European, which is why you won’t see this rare Californian syrah on the list (only 93 cases were made and all of them are sold out). “It’s a succulent, ripe-fruited, juicy mouthful with a dollop of good old-fashioned hippie funk,” raves wine director Evan Spingarn. You can still get a glass ($15) at Tangled Vine, which snagged a case and will serve it until the last bottle runs dry. 434 Amsterdam Ave at 81st St (646-863-3896, tangledvinebar.com)
Fish you caught at Sagaponack Bar & Grill
Next time you go fishing, bring your catch to this Southampton-themed restaurant. For $15, chef James Kang will do the dirty work, preparing the fish to your liking—pan-seared, poached, blackened, in a pinot noir sauce, in a lemon beurre blanc, or simply drizzled in lemon juice and olive oil. The deal is valid only on Mondays and Tuesdays, and includes a side like truffled mashed potatoes or roasted butternut squash. 4 W 22nd St between Fifth and Sixth Aves (212-229-2226, sagaponacknyc.com)
Public
This brunchtime banh mi ($10)—crammed with toasted pig ears, smooth pork rillettes, and slices of pig head and pork belly—requires an iron stomach. Executive chef Brad Farmerie created the sandwich for some friends who dropped by Public, then started making it for staffers, and extended it to industry folks. Now he preps enough for ten orders during brunch, serving the dish with pickled chilies and a side of lotus and sweet-potato chips. 210 Elizabeth St between Prince and Spring Sts (212-343-7011, public-nyc.com)
Secret menu at reBar
The check isn’t the only thing you’ll find tucked inside a novel at the end of your meal here: In the back of the book is an off-the-menu menu that changes weekly. It’s designed to entice first-time diners to return, so they know to request the “other” menu. (We just saved you the extra trip.) Items such as butter-poached pear in Brie fondue ($11) and uni ceviche in a Meyer lemon ponzu ($8) are made in limited quantities and available until they sell out. 147 Front St between Jay and Pearl Sts, Dumbo, Brooklyn (718-766-9110, rebarnyc.com)
Shirako Zenkichi
Adventurous eaters have another few weeks to sample the rare delicacy of cod milt (to be blunt: fish sperm), which is available only during breeding season, from late winter to early April. This Japanese pub serves it as tempura ($10.95) and, when owner Motoko Watanabe can get her hands on the top-grade stuff, as sashimi ($7.50). The shirako here is first-come, first-served, so call ahead to verify the dish is on hand. 77 North 6th St at Wythe Ave, Williamsburg, Brooklyn (718-388-8985, zenkichi.com)
Jersey Sunset at Telepan + Spaghetti carbonara
Whet your appetite with the Jersey Sunset ($13), a Negroni lightened up with OJ and seltzer that chef Bill Telepan drinks as an after-work tipple. Then dig into the spaghetti carbonara ($21), made with house-cured pork cheeks. The sous chef collects jowls from whole pigs the restaurant uses for other dishes; when he has enough, he cures them for a month, at which point they’re turned into guanciale for the pasta. 72 W 69th St at Columbus Ave (212-580-4300, telepan-ny.com)
Whole roasted goat head and neck at Cabrito
Anyone can order this Mexican cantina’s namesake dish of kid meat, which is rubbed in sour orange, garlic and chili before it’s slow-roasted. But only those who call three days ahead get treated to chef David Schuttenberg’s favorite part of the animal: the neck. “It provides some of the most flavorful, most tender and richest meat,” he says. Heads up: Cabrito gets three to four goats on Tuesdays and Fridays. 50 Carmine St between Bedford and Bleecker Sts (212-929-5050, cabritonyc.com). $52, serves two people.NEXT Facts to impress your friends
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How to be an NYC insider
Score fancy perks, slide into high society, dine on unlisted chef creations. It's easy to live like a VIP.
Time Out New York / Issue 756 : Mar 25–31, 2010
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reBar used to be an enjoyable, if not slightly pricey, place for food and drinks, but they changed their menu a few months ago. Now they're ridiculously overpriced, and based on my group, side foods seem to have disappeared off from entree plates. And the prior commenters are spot-on about the ridiculousness of the off-menu gimmick. I'm not going back for their secret menu. Maybe I'll go back when they bring their old menu - the good and slightly cheaper one - back.
While most of these look pretty yummy, I have to agree with DT here. Like "secret hidden speakeasys" it's yet another way for hipsters to feel like "instant insiders." "Oooh, I'm sooo elite, I know this crazy secret off the menu, but you have to be SUPER SPECIAL to know about it..." Thank goodness that kind of BS hasn't infected my 'hood yet.
these are sickeningly and overwhelmingly meat oriented (pig parts, goat heads) -- bad for you in all ways
It's not as lame as VIP lines at events like the Madison sq. BBQ, where you pay 100 bux+ for tickets to wait in line for great BBQ or pay 200+ for VIP tix so you can skip the lines. MTFing...
Off the menu items? That has to be one of the lamest trend to ever happen to dining out. "Oooohhhhh - Look at me, look what I've got, you can't have what I have" Get a life diners. Get a grip chefs.