Fork and Filet Knife have not sat down for a meal in a very long time. There was a time when culinary adventures were our favorite thing in the world – but, as John Lennon said ‘Life is what happens when you’re busy making other plans’.  The thing Fork likes best about old cutlery is the way things just pick up seamlessly and continue as though no time nor tarnish has gone by.

This is what brought us to Odeon.  In it’s hayday Odeon was the coolest place in Tribeca, and while it is now a little long in the tooth, Odeon is still a wonderful restaurant – is it a restaurant, a bistro, a grill, perhaps a tavern? What it definitely is is casual and still attracts a hip clientele. It has a very old-fashioned feel to it – the swinging doors to the kitchen and the wooden phone booths down near the rest rooms are great.

When we were first shown to our table the restaurant was empty so the table was fine. As the restaurant became more crowded every waiter and busboy that walked past our table banged into Fork’s chair. Every bang got Fork’s tines a little more twisted. A quick word with the lovely manager and our table was moved.

In between the laughing and talking we managed to order an appetizer.  We ordered Spicy Chicken Dumplings.  Fork wasn’t too sure what this was going to be. Spicy chicken dumplings with a Maytag blue cheese dipping sauce. But what arrived was amazing. They were little dumplings filled with what amounted to boneless buffalo chicken. They had a great spicy kick and the blue cheese dipping sauce turned out to be absolutely perfect. Sitting next to the dumplings was a little cool pile of vinegary slaw. Just the right bit of coolness to soothe the bote of the dumplings. Each dumpling was about a bite and half, Fork and Filet Knife thought they were a bit on the small side.

For a main course, Filet Knife ordered the House Made Rigatoni with braised short rib ragout and asiago cheese. The ragout itself was fantastic. Very smokey and flavorful. The asiago cheese, which can be overpowering, was a good compliment to the rich, heartiness o the braised short ribs. The only real problem with this dish was the pasta! It was a little too mushy. Yes, it was fresh pasta, and yes it is naturally softer, but this was too mushy.

Fork ordered the All Natural Angus Hangar Steak  served with confit potato, asparagus and béarnaise sauce.  The steak was beautiful. Beautifully cooked, beautifully presented and delicious. The béarnaise sauce was divine. The potato confit was very good (if you could find the two or three thin slices of potato), as were the asparagus. But somewhere on that plate, Fork is not sure where it came from, there was the saltiest thing ever. It was under everything. It was like opening a salt shaker and dumping it your mouth. Terribly off putting!

Now dessert. If dessert is good then your meal is good – usually. And this dessert was very good. It was a sophisticated Smore. A round disk of graham cracker crust, about 3″ wide and 1/2″ high, with a pool of chocolate on top, then a thick layer of marshmallow that’s been torched. Wowzer was it good! But, wait,  that’s not it! There was a scoop of hazelnut icecream with toasted hazelnuts underneath and another burnished marshmallow on the side. Do I wish I had the camera and a picture, you would all be drooling!

All in all a pretty terrific place. A little noisy and our waiter a little obnoxious. I suppose he thought we were the type of cutlery that were supposed to be impressed with Odeon and the fact that he works there. Yes, you work there. Do your job and keep the attitude in check, remember you work for tips.

Odeon ~ 145 West Broadway ~ NYC, NY ~ 212.233.0507

“Born in the USA,” would definitely be the phrase used to describe An American Art and Craft Collective, held at Grown and Sewn, located at 184 Duane Street in Tribeca.  Inside this store is a perfect weaving of art and fashion. 

Figures

Bruce Springsteen’s classic song brought attention to the disenfranchised in America in the 1980s – those dealing with the repercussions of the Vietnam War, joblessness and a struggling economy.  In the wake of the Great Recession, wars in Afghanistan and Iraq and issues with our environment, there is no greater time to have a merged exhibition like An American Art and Craft Collective, especially since we are on the verge of a new decade.

Purvis Young

An American Art and Craft Collective brings together the works of urban visual griot Purvis Young and the Grown and Sewn collection. Grown and Sewn Dry Goods Collection is an innovative approach to casual fashion.  The collection’s signature product is the “Kax” and takes the best elements from the khaki and jean. 

The Kax is 100% cotton and is washed, baked and finished.  Every aspect of Grown and Sewn is American made down from the cotton used in the clothing to the rivets sewn on the Kaxs.  All the manufacturing of this product is made in the USA, with almost every region of the country contributing to bring Grown and Sewn to the masses.  This clothing line makes a powerful statement toward fixing what ails our society by offering a product that is environmentally friendly and provides jobs to Americans. 

Up in Arms against the System, c. 1987

The work of Purvis Young is provided by Skot Foreman Fine Art.  Purvis is a self-taught artist out of Overtown, Miami, Florida.  In his work he reuses squiggly lines and eyes to display the underbelly of American society, individuals caught in the system of poverty, incarceration, and street life.  His pieces are full of rage, passion and reality that shine a spotlight on topics that most people would rather not focus on. 

Angel Baby Crib, c.1991

Purvis used the debris of Overtown, old cribs and pieces of wood, to create a body of work that tells a specific story, a somber story, that is nonetheless part of the American experience.  What is more disturbing to me is the thought that without artists like Purvis Young, this story would not be heard. 

Although I have viewed Purvis’ work before, seeing it in this setting was like witnessing it for the first time.  Purvis’s work is layered in such a way that upon each viewing a new facet is discovered.  The store’s décor also added a special element to his work.  There are huge bales of cotton cleverly placed through out the store; the tables are hand crafted with antique figurines and an old sewing table.  These raw components help to accentuate the coarse quality of Purvis’ work. 

Eyes, c. 1992

An American Art and Craft Collective will be on display until January 15, 2010 and is a marriage about what is best about American culture at a time when America needs it most.  After braving the blistering wind to get to Tribeca, I was electrified by what I saw and warmed with a renewed sense of hope.

Photos of Purvis Young’s artwork courtesy of Skot Forman Fine Art and Purvis Young.com

I have a new philosophy on gift giving: As much as people love receiving gifts, they probably never use 50% of the gifts that they receive. Instead of buying  Hanukkah gifts this year my husband and I decided to treat each other to a fancy dinner. We love trying new restaurants in the neighborhood so we decided that we would check out Bouley for our big night out. The decor in the entryway is changed and inspired seasonally; now they have a display of fresh apples. Nothing like being greeted in a restaurant by the mild scent of fresh apples. Typically, upscale french restaurants can be a bit stuffy; Bouley does a great job of breaking the mold and being elegant yet homey. The service was impeccable, I don’t think I have ever come across a more attentive and knowledgable wait staff.

My husband did the tasting menu and chose the follow:

1st Course: Chilled Kumamoto Oysters, Oscetra Caviar
Homemade Radish Pickle, Thinly Sliced Live Sea
Scallops Parsley Juice

2nd Course: Wild Alaskan King Salmon
Roasted with an Amaranth Seed Crust
Rick Bishop’s Baby Organic Sorrel

3rd Course: Chatham Haddock, Line Caught warm salad of local butter and sugar corn, gin sage

4th Course: Organic Colorado Rack of Lamb
Local Rainbow Swiss Chard, Lacinata Blue Kale and Black Mint  Purée, Roasted Garlic Shoots, Hurley Mountian Chive Fingerling Potato Purée

5th Course: Hot Valrhona Chocolate Soufflé. Vermont Maple and Vanilla Ice Creams.

Chocolate Sorbet

We recently watched the move Julie and Julia and the amount of oh’s and ah’s coming out of his mouth made me feel like I was eating with Julia herself. I tried everything on his tasting menu and I have to say that the Haddock was my favorite; it was possibly the best piece of fish I’ve ever tasted. I decided the tasting menu would probably  be too much food for me so I went with an appetizer and a main course:

Appetizer: Sashimi-Quality Big Eye Tuna. Fresh Hawaiian Heart of Palm, Yuzo-Miso Dressing

Main Course: Maine Day Boat Lobster. Early Rhubarb, English Peas, Chervil Sauce, Parsnip

The Tuna sashimi was good quality and fresh, but nothing to write home about. The lobster was Aaaaamazing!  If Bouley did takeout and I was rich I would get the lobster and the haddock  every night. Bouley also uses organic and local products whenever possible, huge bonus in the world of a future health counselor.

It’s been an epic year for movies.

From James Cameron’s return to the big screen with “Avatar,” to “Star Trek” re-imagined to the star-studded cast of Rob Marshall’s “Nine,” Hollywood has been going big guns this year.

Meanwhile over in independent film a new star was born — Gabourey “Gabby” Sidibe — the abused, overweight teen who grabs your heart and won’t let go in “Precious: Based on the Novel Push by Sapphire.”

And a few foreign language films — “The White Ribbon” and “A Prophet,” in particular — simply blew critics’ socks off.

We canvassed a diverse group of movie experts to find out what films they thought were the best of 2009.

To read more click here.

I’ve previously discussed the current dire state of studio-based cinema, but have neglected to discuss the state of independent cinema. For much of 2009, it was widely considered that indie cinema was laid to rest, with many studio-based or affiliated distributors such as Warner Independent, FOx Atomic and Miramax either shutting their doors or being usurped by their studio parents in a reduced form. A decreasing number of companies such as Focus Pictures and Fox Searchlight were left carrying the distribution baton for most of the year.

Despite this, there has been considerable activity in the independent world. Jeremy Juuso, a Los Angeles based consultant, tracks independent film releases and writes business and marketing plans. His astuteness and business acumen stems from his Harvard economics background. He publishes monthly reports on independent cinema on his website in the film data section.

Each month, he publishes the AKA report which outlines the independent releases in North America (USA and Canada). There is a lag in data, so the following relates to releases from January to September 2009. It makes for refreshing reading. Of the 308 films released, 279 (90%) were independent and the remaining 10% were studio financed. Of those independent films, around 50% were privately financed (60-70% of budget) and 16% were distributor financed via pre-sales. This is encouraging to see since pre-sales had previously suffered a dramatic downturn.

84% of independently  made films debuted at film festivals, so they still remain significant avenues for sales and marketing.  The key festivals at which these films were screened are Sundance, Toronto and Cannes. Tribeca, Berlin and Venice remain major second tier festivals for independent films to be represented. Magnolia Pictures, IFC Films and Sony Pictures were the main distributed who purchased these films. It is of note that 22% of independent films were self distributed.

Just under half (48%) of these films were dramas. This in direct contrast to studio films which were almost exclusively comprised of action, comedy and thrillers. Documentaries were also well represented (22%) in the independent sector but barely seen in studio system. It is also refreshing to see that 33% of films, were in non English languages. According to reports from the AFM in Santa Monica last month, this figure is set to rise as film goers mature and embrace globalization. Diversity can only benefit independent cinema since it is not strangled by the high financial stakes plaguing studio films. Hopefully, we’ll see more “Slumdog Millionaire” type films, which was made on a modest ($15 million) budget, yet made a welcome impact at the box office. It would be ideal to see the profits filtering through to more independent films, so the industry can become self sustaining. Unfortunately, the majority of these films fail to recoup their budgets, let alone return a profit to investors.

It appears that the independent film market is competing for different audiences with different types and more varied films. It is rightly referred to as the specialty film business. However, such diverse films must be nurtured and delicately marketed to the boutique arthouse crowds in the face of blanket advertising of studio fare.

Given that the majority of independent films rely on a mix private equity and government funding, it is difficult to obtain reliable data on the proportion of films making a profit. Since much equity funding is regrettably purposed to generate a tax loss for high net worth individuals, and government funding simply supports local film makers with scant regard for factors such as market penetration, demand and profit, independent cinema remains a dubious business proposition. Hopefully, as distribution channels such as video on demand (VOD), cable tv and ancillary markets such as hotels mature, we will see more accessible independent films spread across a greater variety of platforms, and therefore stand a better chance of financial viability in the marketplace.

Oh how I’ve always wanted to be part of the Upper Classes.
Alicia Keys Just validified the reality of my social class situation in her Empire State of Mind- Part Deux With Stephen Colbert.

It’s without Jay Z thank god. I am so sick of that version. Do I have to hear it 2309493u49q4p583 times a fucking day inside every store and coffee shop? Jeez. I’m tired of it already. Though I do like the shout out to Diniro and Tribeca.

That was my former hood, triple sigh. At least when I repped Tribeca I had more, you know, like cred.

Now that I’m stuck living near Times Square slumming it Hells Kitchen style.

It’s always Jenny Humphrey with me. I was never the Serena or Blair.

Always Little J, Sigh.

Watch.

Here are the lyrics to Stephen Colbert’s rap to the Alicia Keys ‘Empire State of Mind’ version:

Yeah, yeah, yeah
I love New York, King of all the Cities
Lived up by the Guggenheim, ’til I got some kiddies
Moved to Connecticut, ‘bye George Pataki
[ ... dry-cleaners, pickin’ up my khakis]
Shoppin’ mall is close, my community is gated
My shorties are all private school educated
Home theater system, 60-inch plasma
Clean suburban air, much better for my asthma
Still hit the city, Times Square, keep it real
Hard Rock Cafe for the appetizer deal
M&M Store, Disney Store, I’m in heaven
I own this town from 41st to 47th
Take you to The Lion King, that show is fantastic
Leave half an hour early so I can beat the traffic
I can get home really fast, driver rocks an E-Z Pass
Land of cheaper gas and the upper middle class

Yuck, the reality is that is my neighborhood. Looks like instead of Tribeca, I’m doomed for “hood hells kitchen” forever…

There is one thing I will never ever do.

Move to the Suburbs.

Malls still weird me out, I am used to shopping outdoors.

Lastly, if I lived near the Guggenheim, that’s where I’d raise my kids. The UWS is a great neighborhood. It beats CT unless there’s a house in Greenwich as a second home.

4th Course: Fresh Washington State Black Cod
Bouley, New York

When I last left Bouley in March, I said to my dining companions that I’d never go back on my dime.

I didn’t have to. You can read about how this third visit to Bouley came about over HERE.

Doubtful I’d return to New York before the end of the year to take advantage of the restaurant’s generous offer, I surprised myself with an impromptu trip to celebrate two birthdays in October, earning me an extra lunch slot.

Kramer and Handel, two of my previous Bouley dining companions, having taken advantage of their I.O.U.s separately, and Houston being unable to make it to New York, I took a guest and invited along Ms. Toidy Toid & Toid and Mr. RBI.

As with our previous dinner, our foursome covered the entire tasting menu, thanks to an additional course that the kitchen sent out – the Eckerton Hill Heirloom Tomato Salad, the only dish that none of us ordered.

CLICK HERE to see all of the photos from this meal, or click on the course titles for individual photos each dish.

-

Amuse Bouche
Tomato with cauliflower crema,
salmon roe, and aged balsamico.

1st Course
Eckerton Hill Heirloom Tomato Salad
Marinated garnet currants and wakame glace.

2nd Courses
Porcini Flan
Dungeness crab, black truffle dashi.

Sashimi-Quality Big EyeTuna
Marinated cucumber, spicy radish sprouts,
yuzu-miso dressing.

3rd Courses
Rouget
Pineapple and tomato.

Gently Cooked Baby Skate
Marinated Fennel with summer herbs and warm gooseberry sauce.

4th Courses
Long Island Duckling
Balinese pepper crust, white truffle honey, julienne of snow peas,
Tahitian vanilla-glazed turnips, kohlrab purée, verjus, ginger dressing.

All-Natural Pennsylvania Chicken
Baked with buttermilk and black truffle, toasted sweet green cabbage and chanterelles.

El Chaparral, Garnacha, Navarra, 2008

Dry Aged New York Striploin
Broccoli rabe, Silamar Farm roasted onions, maitake mushrooms.

Fresh Washington State Black Cod
Organic Japanese buckwheat, sunchoke cloud, Black onion powder.

Pre-Dessert
Plum sorbet with blackberry compote and pear sauce.

Desserts
Hot Valhrona Chocolate Soufflé
Vermont maple and vanilla ice creams, chocolate sorbet.

Hot Caramelized Anjou Pear
Valrhona chocolate, biscuit Breton, hot toffee sauce, rosemary and Tahitian vanilla ice creams.

Organic Frog Hollow Peaches
Rose and French lavender ice creams, blackberry coulis.

Pineapple Carpaccio
Fresh local grapes, lime sorbet.

Crème Brûlée

Petits Fours
Chocolates
Assorted Sweets

-

Was this lunch better than our dinner?

Amuse Bouche
Bouley, New York

Yes.

Though a few dishes at our previous meal were truly great, like the Porcini Flan, not a single dish at lunch was especially notable.  Nothing was bad, or even less than good.  Rather, we met a steady stream of decent, well-cooked food.  Compared to the schizophrenic cooking I experienced last time, this was an improvement.

For $48, this four-course meal – with choices – was quite a nice deal.*

2nd Course: Sashimi-Quality Big Eye Tuna
Bouley, New York

Though still rich with black truffles and crab, the “Porcini Flan” lacked that umami oomph that I so enjoyed the first time I tasted it in March.  But the rest of our dishes were intrinsically more flavorful and livelier, including the amuse bouche, which, surprisingly, hadn’t changed in the intervening seven months, despite the fact that it contained tomatoes.

That amuse bouche – a strange assortment of flavors and textures had been nearly dumb and deaf to flavor the first time I had it.  This time, it was a tug and play between sweet, briny, earthy, and sour.  Delicate and sophisticated, perhaps this is the kind of work that Bouley built his reputation on.

4th Course: All-Natural Pennsylvania Chicken
Bouley, New York

Among my favorite dishes were the “Sashimi-Quality Big EyeTuna” and the “All-Natural Pennsylvania Chicken.”

The tuna was blessedly rich and full of flavor.  It came with a pretty assortment of flavors and colors that gave the dish a wonderfully light balance. It wasn’t quite convincingly Asian – the yuzu-miso dressing was a bit too sweet.  But this dish, among a few others, showed that Bouley hasn’t entirely abandoned his fascination with Asian flavors.**

The chicken, however, was a fine example of how Bouley has begun embracing his more classically French side.

3rd Course: Rouget
Bouley, New York

At our dinner, the chicken and its sauce had been watery, bland, and simply unappealing. This time, the meat was tender (marinated with buttermilk) and both it and the sauce – a velvety, rich truffle cream – were full of flavor.

The rest of our main courses were fine, but relatively uneventful.

The “Dry Aged New York Striploin” and “Long Island Duckling” were both nicely cooked, rosy in the middle and nicely crisped on the surface. The accompaniments on neither of those dishes were important – just little dots of colors and textures that seemed to amount to very little.

Nothing at Bouley ever seems hot enough, but the duck was served a bit too tepid.

4th Course: Dry Aged New York Striploin
Bouley, New York

My “Fresh Washington State Black Cod” was certainly one of the most visually arresting dishes I’ve ever seen.

Depending on your mood, it could be viewed as an elegant dome blanketed with black velvet or, a rancid plate of food filmed over with a layer of dusty black mold.

Beneath the black onion (seed) powder was a dome of airy sunchoke puree (light as whipped cream). Beneath the sunchoke was a soupy (and oily) broth which held a buttery, soft filet of black cod commingled with white beech mushrooms and grains of buckwheat.

Bread
Bouley, New York

While the flavors were really great – especially the natural, burnt caramel-like sweetness of the black onion powder and the earthy sweetness of the sunchoke – it was rather heavy – owing mostly to the oily broth. Even still, its flavors were alluring, bridging east and west in a unique way.***

This dish was the only one of our main meat courses that did not have Bouley’s baby food potato puree served on the plate, so my portion was served on the side, as it usually has been done in the past. I still don’t understand its existence, but at least they served it at the same time as my fish, rather 10 minutes afterward, as has been done at my two previous meals.  I noticed the pap being served to a neighboring table more than halfway through their main course.  The woman screwed her eyes and turned to her husband and filed her complaint.

3rd Course: Gently Cooked Baby Skate
Bouley, New York

Both of the third courses were fine, each one having a slight defect.

While the “Gently Cooked Baby Skate” was beautifully cooked – one instance where Bouley’s softer textures worked – the warm “gooseberry sauce” was wrecked by way too much acid. Passionfruit, I suspect, was the culprit.

The sauces on the “Rouget,” on the other hand, were exquisite: one red, tomato-based, and the other yellow, pineapple-based. Together, it was a perfect match.

4th Course: Long Island Duckling
Bouley, New York

Was the service better?

Yes.

But it was far from faultless.

While a couple of our servers – the more junior ones (especially, a young lady) – were spotless, the back waitstaff members were clearly under-trained.  So they were a little too eager clearing our plates (not all together, rather as each person finished theirs), and perhaps got a little sloppy with slapping down silverware.  But none of them deserved to be dressed down for their mistakes in the dining room within earshot of paying customers.  That was inexcusable.

Bouley, New York

The majority of our meal was overseen by two captains (the same alpha males that demonstrated the on-site staff disciplining).  I didn’t care for their style of service, which rubbed off as insincere, elitist, and smug – a ruthless Mr. Hyde hiding behind a a silver-tongued Dr. Jekyll at your service.  It reminded me of the service I received at my first meal at Bouley in 2007, and my first dinner at Daniel.

All this aside, perhaps the biggest lapse in the management during our lunch was the restaurant’s inability to properly handle the issue of mobile usage in the dining room.

I can deal with the occasional phone call – a quickie, if you will. If the ringer is off and the conversation is moderated, it’s really not much different from someone talking to their dinner companions.

What I find bothersome, however, is repeated phone calls – with the ringer on – and boorishly loud conversations.

Pre-Dessert
Bouley, New York

I know that Europeans don’t flinch nearly as much as Americans do at mobile usage in public dining rooms, so it might not have been a great surprise that it was a group of Germans – one at their table – who accosted our dining room with not one, not two, not five, but twelve phone calls, all with the ringer on at volume 87.  And of course, he couldn’t help but feel the need to shout into the device.

I wasn’t the only one who noticed.  One couple at a corner table shot daggers at the ringing man every time it happened. The German seemed oblivious to the discontent of the rest of us, as did the staff, who went about their chores mindlessly.

Hot Valhrona Chocolate Soufflé
Bouley, New York

Bouley needs a mobile usage policy, either printed on their menus or as a polite reminder during service.  Repeat offenders should be ejected from the dining room.

Desserts this time were much better than the chocolate buffet that we trudged through last time (it’s still on the menu). The presentations were tidier and ice creams/sorbets (delightfully, at least two different ones with each dessert) were served cold. Also, our server kindly allowed us to derogate from the two choices on the tasting menu, which afforded us the opportunity to get a wider sampling of Bouley’s pastries.

Organic Frog Hollow Peaches
Bouley, New York

The pre-dessert, a fragrant and lovely mix of pears, plums, and blackberries, was as beautiful as it was delicious.

My “Organic Frog Hollow Peaches,” essentially a peach parfait imprisoned in a clear sugar glass tower, was my favorite dessert of the lot.  It may not have been the most seasonally appropriate fruit, but the peaches were quite lovely.**** Partial to floral flavors, I especially enjoyed the rose and lavender ice creams. Both were excellent.

Pineapple Carpaccio
Bouley, New York

In addition to the standard-issue crème brûlée freebie, the kitchen also sent us the “Pineapple Carpaccio,” a selection from the à la carte menu. The pineapple were shaved razor thin and painted with a  brilliant, green cilantro syrup. Tropical, sweet, and refreshing, it was exquisite.

The crème brûlée was just as good as it was last time.  I suspect that they use powdered sugar instead of granulated sugar for the brûlée, it’s uncharacteristically thin and dark.

Bouley, New York

As uneven as the food at Bouley has been over my past three visits, poor service has overshadowed all else.  And it seems to be an issue experienced by many.  This is a problem, one that may be reflected in Michelin’s demotion of Bouley to the one-star level just weeks before this lunch.  In my opinion, that second star should never have been awarded in the first place.

Now, a bit on the interior décor, which has been the topic of much discussion.

Like it did at its prior location, the new Bouley greets its guests with the sweet smell of aging apples. At 163 Duane Street, they’ve enlarged the apple ante-chamber, lining the walls with moss-coloured velour and paving it with stone tiles.  If Marie Antoinette had a fetish for apples, this would be her boudoir.

Bouley, New York

The host’s stand is located just beyond the apple room in a sizable hallway that doubles as a reception room.  This room would be unremarkable if it weren’t for the oversize floral print mural – here, lilies hinting at Asia – that is repeated, with a lighter, but no less dramatic effect, in the last of the three dining rooms, also known as the “Winter Garden.”

Despite being a bit over-the top – a Disneyfied version of a French countryside estate – the main dining room manages to be quite beautiful.  I still prefer the red dining room at the restaurant’s previous previously location.  While that one was moody, seductive, and sumptuous, the new Bouley is brighter, more cheerful – awash in vibrant pastels.  Save the ersatz paintings of the Provencal landscape that look like they came straight from a furniture store wall display, I found the space quite comely.

Bouley, New York

There’s no hard division, but at some point, the main dining room ends and a darker, wood-paneled area known as “the Library” begins.  The tables in this section are a bit smaller. With more nooks and crannies, it’s also a bit more intimate. Behind the Library is the much larger Winter Garden.

Downstairs, there’s a private dining room, which the restaurant uses as overflow seating on busy nights. It’s a bit crypt-like for my tastes.

The bathrooms are also downstairs. Kramer described the ladies’ room as a “Moroccan bordello.”  I don’t know what that’s all about.  The little boys room was oppressively dark.

Bouley, New York

Regardless of whether one likes the interior or not, one can’t deny that every inch of it – from the huge floral arrangements to the stone fireplaces and plush upholstery – drips with extravagance.  A friend, who got a preview tour of the restaurant, said that, considering the expense poured into the space, David Bouley might have achieved the same effect by papering the walls with Benjamin Franklins.

With such a well-appointed space, it’s tragic that not much else about Bouley, save a few stray phone calls, rings.

Bouley
163 Duane Street
New York, New York
212.964.2525

* Michelin

Hot Caramelized Anjou Pear
Bouley, New York

* In addition to the Eckerton Hill Heirloom Tomato Salad and a couple of desserts, we were each gifted a glass of Champagne at the beginning of our meal and a glass of sweet late-harvest wine at the close of our meal. My guest and I were supposed to get a full wine pairing with our lunch.  But, as I had been indulging excessively for two days, including dinner the night before at Eleven Madison Park, which lasted until 2:30 a.m., I politely declined.  Mr. RBI had a glass of El Chaparral, Garnacha, Navarra, 2008 paired with his chicken course.  We also received lemon tea cakes, which have been standard issue take-home gifts every time I’ve been to the restaurant.  Bouley’s lemon tea cakes are particularly good – extra juicy, very buttery, and daringly tart.

** Bouley seems to attract a high number of foreigners.  The restaurant has been dominated by Asians at all three of my meals.  Coincidence, perhaps, other than the German call center, I noticed at least four separate parties of Asians and one large table of Russians.

*** According to Gale Greene, this dish was inspired by a coal bin. And according to her, this fish is immersed in cream. I find that a little hard to believe since the broth was quite clear -actually, rather oily.

1st Course: Eckerton Hill Heirloom Tomato Salad
Bouley, New York

**** Bouley does not subscribe to the local, seasonal food movement.  Given that Frog Hollow is in California, those peaches weren’t terribly sustainable.  Also, I realize that the heirloom tomato growing season may be longer in some parts of the country.  I, for one, am not used to seeing tomatoes last much past mid-September.  Still, I was pleasantly surprised by the wonderfully juicy flavor of the “Eckerton Hill Heirloom Tomato Salad,” a dish that we all shied from due to waning tomato season.  The asparagus on my skate dish, however, left something to be desired. Although it had a nice, crisp texture, it had no character whatsoever.

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Tonight I saw fellow “Adaumbelle’s Quest” participant Jeffrey Solomon’s new one man show “Santa Claus Is Coming Out.” This hilarious multi-talented performer knows how to take a person that is revered by many, but known to everyone and a topic personal to many, but not accepted by everyone and brings them together in a light and funny yet thought provoking and timely manner. Jumping from one character to another, Jeffrey takes the audience on a ride showing the various reactions to the coming out of Santa Claus: From children who just want to be accepted for who they are to parents who don’t understand their child’s difference to Santa’s press rep trying stay one step ahead of everyone. With puppets, accents, & enough costumes to rival a Cher concert, Jeffrey Solomon keeps the audience wanting more. So if you’re looking for a way to celebrate the love inside you, take yourself to “Santa Claus Is Coming Out” until December 20 at the Kirk Theatre at Theatre Row (410 West 42nd Street).

NY butterfly has a thing for apples, so it’s really not a surprise to fall in love with Pomme (French for apple!), the cutest kids shop, located in Dumbo, Brooklyn.

Trendy mummies will be pleased to know that a little Pomme recently opened in the heart of Triceba. Exclusively for newborns (0-18m), this boutique is heaven. Fashionistas will find the best kids’ designer clothes and toys.

Samantha Adam and Stephanie Chayet, the two owners, have a high sense of style:

You must see a lots of babies coming in and out of the shop, what have you noticed to be the trendiest kids’ names?

The number one is Violet then, Stella. For boys, Alexander or Jack. But there is also a massive comeback to “nature” -with names such as Rio, River, Dunne, Sky and Sunny.

Is there a Fall 2009 trend for kids?

A lot of grey, black, red and purple. Plaid fabric as well, worn as blouse, kurta and wide dresses. There is also a large selection of little handmade Alpaca sweaters.

“Feelin for a fix then you should really getcha fein on”

So if any of you care to know anything about us, it should be that we LIVE TO EAT.  Not only is it a means of survival, but its also something that we could never give up. We’re down to spare benjamins on a delicious entree!

Notable for their Japenese/Sushi cuisine we present to you our FOODGASM of the week. Drum roll please…..

NOBU

Nobu Matsuhisa, the leading sushi chef who co-owns Nobu with Mr Robert de Niro, had my taste buds on cloud 9 a couple of weeks ago! Appetizers, Dinner, Desert meant that it was bite after bite that seemed to be endless, until it was actually over. All that was left for me to do was day dream about all the appetizing food.

Welcome to Nobu, let  me take you on a journey with my taste buds!

For starters lets check out the menu at the table..

JUMP! So opened in the menu and gave my taste buds a special treat.. Check out all the appetizing foods along with pictures of the setup below!

The appeTEASER..

We couldn’t go to Nobu w/o ordering some sush!

The main courses…

bathroom break…

back to the table for dessert…

omg, the dessert was the best part,so i inhaled it!

dang, i’m sitting here having flash backs!

Check out other pics of the setup in the restaurant..

Come out and experience the hype for yourself

105 Hudson Street
New York, NY 10019

]]> http://eatrightnyc.com/2009/12/01/restaurant-marc-forgione/ Tue, 01 Dec 2009 21:13:44 +0000 Rebecca http://eatrightnyc.com/2009/12/01/restaurant-marc-forgione/

Has anyone ever noticed how packed the gym is on the Monday after thanksgiving? My husband and I took up Yoga a little over a month ago and attend a Yoga class at our gym every Monday night. In general the gym is more crowded on Monday  nights than any other night of the week; I assume this is because people are attempting to sweat out all the toxins they consumed over the weekend. The Monday after Thanksgiving makes any old Monday look empty! Every treadmill was in use last night with people trying to burn off the excess crap devoured on Turkey day. Our Society has really created a vicious cycle of over indulging and then punishing ourselves on over-sized hamster wheels. What did people do before gyms existed?

Our Monday routine usually consists of Yoga and then a trip to Whole Foods to do our weekly shopping. This week our friends who also live in Tribeca decided to give our favorite class a try. After class they convinced us to join them at Restaurant Marc Forgione across the street from the gym for some dinner and a couple of rounds. After a nice relaxing workout, Marc Forgione was the perfect environment to further induce our zen coma. I started with a Butternut squash soup. The soup was fresh, tasty, and really hit the spot for a windy  night in late November.  I had the sea bass as my main course which was also amazing. Besides the excellent flavors at Marc Forgione, another positive is that they use seasonal ingredients, something I always try to do when I do my own food shopping. Eating seasonally is a great way to stay energized and also eat locally grown products.

Madison

Tribeca Wedge

Nolita

Bergdorf
Received an email from Claire at Boudoir PR with pictures of Cleo B’s 2010 Spring Collection. Cleo’s Spring Collection is called the City of Golden Dreams and is inspired by Art Deco and the NY Skyline. As you can see from the pictures Ms. Barbour used eye-catching colors and shiny leathers in order to create a collection that is  very distinctive and sexy.

25。
Diane Birch在City Winery。

她好年輕, 聽到她的現場演出我都要融化了我。

修raw檔好花時間而且電腦好慢, 所以挑兩張意思一下就好, 剩下來改天再說（是說上次Tahiti 80的照片其實根本沒修完！！）。

私心推薦Mirror Mirror。

最紅的是Nothing But a Miracle, 這簡直就是冬天的紐約主題曲阿（莫名地就有holiday season的氛圍）。

[FYI]
Diane Birch。
City Winery。

Writer/Director Ash Christian was born and raised in Paris, Texas. Ash began his journey in his localcommunity theater…starring in stage productions throughout his childhood. His passion for storytelling on the stage eventually morphed into a passion for film. At twenty years old, Ash Christian wrote, directed and starred in his first feature film FAT GIRLS alongside Jonathan Caouette (TARNATION) and Robyn DeJesus (CAMP). FAT GIRLS had its world premiere at the 2006 Tribeca Film Festival to critical acclaim. FAT GIRLS sold to Regent Entertainment and hit theaters nationwide fall of 2007 then to cable and DVD through Genius Entertainment and was optioned by MTV Networks and turned into a pilot.

As an actor Ash has appeared in shows such as ABC’s “Ugly Betty”, FOX’s “Standoff”, HBO’s “Six Feet Under,” CBS’s “Cold Case,” WB’s “Jack and Bobby,” Lifetime’s “The Divison” and FOX’s “Boston Public,” as well as films such as DOMINO, directed by Tony Scott, and MAN OF THE HOUSE with Tommy Lee Jones.

Recently, Ash returned to his theater roots ­raising capital for the 3 time Tony Award ® winning “Next to Normal” which is currently playing Broadway at the Booth Theater and has been financial and critical success.

Ash is currently attached to direct the upcoming comedy feature FRANNY produced by Amy Salko Robertson (THE OH IN OHIO with Parker Posey, Danny DeVito, Liza Minelli).

The bed was perfect, the sheets tucked exactingly into the navy blue bed frame. He sits at the desk with a ziplock bag of grass and a neat folded paper. Why is the door locking? And when we all sit together, draped over the bed in our gray shifts and pale sweaters, blowing wind at the corners of the hotel room, our lungs expand and collapse and when someone uses the bathroom we can all hear them piss into that gorgeous white industrial toilet. We clutch our feet together. We take turns at the bedside table and clean up neat little expensive rows, our fingers tracing over the invisible dust of whoever was in this room last. We won’t be hungry. Tender noise in the window. The traffic lights in Tribeca turn red like a parade or a funeral procession. There is someone in the bathroom. There is someone at the door. Why is the door locking? Our ribcages rise and fall as we inhale, exhale, laying on the bed with our warm hands outstretched. Bring us water when you’re done. Clean up the remains of the desk, of the squat bedside table when you’re through. Jaws clenched, chins up, eyes closed. Don’t mess up the perfect sheets and whatever happens don’t lock the door.

By Dian Hasan | November 22, 2009

Hotels have long been known for their social roles, and for their ability to continually reinvent themselves to relevant for today’s lifestyle taste. After all, consumer taste seems to change faster than changing bed linens.

In line with the idea of making every inch of the hotel a profit center. First it was the Spa, a permanent fixture in fine hotels today. And now, all eyes are on the best underutilized space: the Rooftop Area!

Here’s a look at how rooftops are rejuvenating hotels across the world. Wether for lounging with cocktail in hand, or pools and spas, launch parties, cool events, film parties… all making their way to the top of the hotel… where it’s Hot, Hip & Happening! And the bright city lights and skyline make for a spectacular backdrop.

The Canal Room, 285 West Broadway, New York, NY 10013

★½

SIZE: Small

EAR PAIN: Fail

MIX:  Mediocre

The Canal Room has a stage and a large sound board to match its large speakers. The room, however, is small, and the most that can be said for it is that the music can be heard outside, which is OK if you’re waiting on the velvet rope, but not so pleasant inside. Lowering the volume would go a long way to solving this space’s problems.

I cannot help myself.  I just love the new Alicia Keys song.  Well, it might actually be a Jay-Z song, but I can hardly admit that I listen to Jay-Z on a regular basis, so I will just call it the Alicia Keys song. 

I love the serenade to New York.  There really is so much there.  Makes me want to move to Tribeca and live in an undersized studio above a bagel shop.  What a life.

Empire State of Mind – Alicia Keys… and also Jay-Z

http://www.youtube.com/watch?v=Aqz47TtMTyk

Greetings,

I wanted to keep you up to date  with what  has been taking  place around    Camille Cares Kitchen! 

I have been really busy working on my 3 Tomatoes Soup with Grilled Cheese and Chicken & Spinach Rolls video.  It has been a lingering task, but I am almost done!  

In fact, I am packing up my laptop, audio equipment, jump drive and heading to The Trills Studio   in downtown Tribeca, right up on Broadway  right now.   The Trills  are going to put the finishing touches on my audio and can meet any of your wildest musical production, engineering and mastering requests. 

I love to prep, cook and take beautiful photos of my food.  However, I have realized that editing my video and audio can be a poo poo job at hand.  As all video editors know, one split tape is a new delay in the process.   In the mean time, check out my older, but goodies videos on my youtube page. 

Thanks to my family over at Never Leave Brooklyn.com, you too can enjoy Chicken Balls with Hawaiian Sauce  for your next game night.

I can’t wait to share with you my new video with you all.  This is such an exciting process for me, as it has been since day one.  I hope that you all really enjoy watching my fun-tastic, yummy-licious, stills video.  Just remember, Camille Cares is still  NYC’s hottest cook, caterer, photographer and content editor !!! 

3 Tomates Soup with Golden Grilled Cheese & Chicken & Spinach Rolls video coming your way, any day now.  Watch out!

xoxoxoxo,

Camille Cares

I believe that one of the best thing for living in New York is that people here take Burgers seriously. There are always new burger stores waiting for me to explore. Moreover, there are blogs seriously discussing everything about burgers.

From the time I came to New York, I’ve been looking for different kinds of burgers. After trying at least more than 10 shops, my first place has always been Shake Shack’s Shack Stack. Then, I found this truck, which offers burgers made with a perfect combination of my favorites: “Wagyu” meat from DeBragga, 3 kinds of buns from Balthazar, and 5 choices of cheese from Murray’s. All the three mighty NY local brands meet in the truck, how magical is that!

I arrived around 2:30pm, though it’s not lunchtime, there are still several people waiting. The design of the truck is quite colorful and bright, which in my opinion fits well with the image of burgers.

Look at the Supercow! He must be the most energetic cow I’ve ever seen.

The menu comes with full of choices under each item. Therefore, they provide the mini order cards.

This is very thoughtful for people like me, who needs some time to struggle in the dilemma between Gruyere and Brie. Also, it’ll be helpful to reduce the probability of any misunderstandings.

This is my combination. At that time, I did not notice that I made an irretrievable mistake which could not be forgiven. I DID NOT CIRCLE THE ONION JAM! I just felt too satisfied with my already circled raw onion and at the same time being too excited about the garlicky Guacamole that I forgot the most important element in a burger, the onion jam.

In about 3 minutes, I got my bag. It’s quite funky that the burger came with a small bonus treat: a Japanese Jelly Drop (Grape Flavor).

Let’s talk about the Burger. I just felt so satisfied with the firmness of the potato-onion bun. Exactly the perfect chewy texture, with a slightly onion smell.

Also, I love the greens. It’s different with other burgers, which usually made with lettuce. The only thing I will be critical about is the sauce. It’s not enough, AT ALL. (But undeniably, it’s delicious.)

For the conclusion, though to me it failed to beat Shake Shack, I will still recommend this truck for any burger lovers. I will definitely go again and being as prudent as possible when dealing with the menu card.  Besides, I’ll try their frites as well. After all, I still felt so hungry after finished my burger in about 3 blocks of walking.

[FYI]

Twitter: http://twitter.com/fritesnmeats

Website: http://www.fritesnmeats.com/

They even have a Blog: http://fritesnmeats.blogspot.com/

SiLENT

• [TOTAL] 1404
• [NUKES] 51 (3.63%) [Last 24hrs] 0
• [OLDEST] Resident.Evil.Apocalypse.2004.iTALiAN.PROMO.DVDRip.XViD-SiLENT [4 yrs 47 wks 3 days 17 hrs 31 mins 52 secs] [12/15/2004 23:00:00 GMT]
• [LATEST] Il.Mistero.Della.Pietra.Magica.2009.iTALiAN.LD.DVDRip.XviD-SiLENT [1 day 20 hrs 20 mins 23 secs s] [11/10/2009 20:11:29 GMT]
• [LAST-NUKE] Gran.Torino.2008.iTALiAN.LD.DVDSCR.XviD-SiLENT [no.reason.given_get.repack] [Mon Mar 16 10:27:01 GMT 2009]

Republic

• [TOTAL] 969
• [NUKES] 37 (3.81%) [Last 24hrs] 0
• [OLDEST] Alvin.Superstar.2007.iTALiAN.DVDRip.XviD-Republic [1 year 30 wks 1 day 1 hour 24 mins 20 secs] [04/15/2008 16:10:46 GMT]
• [LATEST] S.Darko.2009.iTALiAN.720p.BluRay.x264-Republic [1 day 8 hrs 51 mins 47 secs s] [11/11/2009 07:43:19 GMT]
• [LAST-NUKE] Corsa.A.Witch.Mountain.2009.iTALiAN.1080p.BluRay.x264-Republic [wrong.audio.stream_get.rerip] [Wed Aug 05 10:42:44 BST 2009]

BoX

• [TOTAL] 3651
• [NUKES] 278 (7.61%) [Last 24hrs] 0
• [OLDEST] The.Singing.Detective.2003.iTALiAN.MD.DVDRip.DirFiX.XviD-BoX [4 yrs 37 wks 1 day 20 hrs 27 mins 45 secs] [02/25/2005 23:00:00 GMT]
• [LATEST] La.Signora.In.Giallo.S10E01.iTALiAN.DVDRip.XviD-BoX [1 day 22 hrs 47 mins 15 secs s] [11/10/2009 20:40:30 GMT]
• [LAST-NUKE] Scrubs.S08E09.iTALiAN.DVDRip.XviD-BoX [no.reason.given_get.repack] [Thu Nov 05 06:00:14 GMT 2009]

MvN

• [TOTAL] 2760
• [NUKES] 46 (1.66%) [Last 24hrs] 13
• [OLDEST] Shoot.Em.Up.Spara.O.Muori.2007.iTALiAN.MD.DVDRiP.XviD-MvN [1 year 28 wks 6 days 22 hrs 9 mins 2 secs] [04/23/2008 19:29:46 GMT]
• [LATEST] Better.Of.Ted.S01E04.iTALiAN.LD.HDTV.XviD-MvN [1 hour 45 mins 14 secs s] [11/12/2009 14:53:34 GMT]
• [LAST-NUKE] Bones.S01.D01.iTALiAN.PAL.DVDR-MvN [grp.req_get.repack] [Mon Nov 09 16:55:40 GMT 2009]

SVD

• [TOTAL] 1568
• [NUKES] 76 (4.84%) [Last 24hrs] 1
• [OLDEST] Felix.Il.Coniglietto.E.La.Macchina.Del.Tempo.2006.iTALiAN.LiMiTED.DVDRip.XviD-SVD [2 yrs 31 wks 1 day 21 hrs 10 mins 8 secs] [04/08/2007 20:31:54 GMT]
• [LATEST] Dont.Say.A.Word.2001.iTALIAN.DVDRip.XviD-SVD [18 hrs 10 mins 37 secs s] [11/11/2009 22:31:25 GMT]
• [LAST-NUKE] Lost.S04E04.iTALiAN.720p.BluRay.x264-SVD [dupe.Rebels.2008-12-29] [Thu Sep 17 08:41:00 BST 2009]

Rebels

• [TOTAL] 269
• [NUKES] 7 (2.60%) [Last 24hrs] 0
• [OLDEST] Hostel.Part.2.2007.iTALiAN.1080p.BluRay.x264-Rebels [45 wks 4 days 21 hrs 50 mins 25 secs] [12/27/2008 19:05:18 GMT]
• [LATEST] Walk.All.Over.Me.2007.iTALiAN.STV.DVDRip.XviD-Rebels [1 day 4 hrs 31 mins 31 secs s] [11/11/2009 12:24:12 GMT]
• [LAST-NUKE] L.Arte.Della.Guerra.3.2009.iTALiAN.STV.PAL.DVDR-Rebels [grp.req] [Sat Aug 29 12:39:21 BST 2009]

CPY

• [TOTAL] 1117
• [NUKES] 45 (4.02%) [Last 24hrs] 0
• [OLDEST] American.Beauty.DivX.ITALIAN-CPY [8 yrs 47 wks 4 days 17 hrs 59 mins 54 secs] [12/15/2000 23:00:00 GMT]
• [LATEST] Il.Cacciatore.1978.ITALIAN.DTS.1080p.BluRay.x264-CPY [3 days 21 hrs 58 mins 51 secs s] [11/08/2009 19:01:03 GMT]
• [LAST-NUKE] Il.Grinch.2000.ITALIAN.DTS.720p.BluRay.x264-CPY [dupe.DuX.2009-10-29_pred.1256796874] [Sat Oct 31 15:57:31 GMT 2009]

KnG

• [TOTAL] 461
• [NUKES] 8 (1.73%) [Last 24hrs] 0
• [OLDEST] Los.Serrano.T03.EP17.TVRip.XViD.MP3.2004.ES-KNG [5 yrs 20 wks 1 day 19 hrs 36 mins 26 secs] [06/24/2004 23:00:00 GMT]
• [LATEST] Cavalca.Vaquero.1953.iTALiAN.DVDRiP.XviD-KnG [3 days 5 hrs 43 mins 18 secs s] [11/09/2009 11:53:08 GMT]
• [LAST-NUKE] La.Signora.Gioca.Bene.A.Scopa.1974.iTALiAN.DVDRiP.XviD-KnG [dupe.CSi.2007-10-31] [Thu Dec 13 11:54:46 GMT 2007]

S0NA

• [TOTAL] 290
• [NUKES] 3 (1.03%) [Last 24hrs] 4
• [OLDEST] La.Vita.Secondo.Jim.S08E01.iTALiAN.LD.HDTV.XviD-S0NA [19 wks 6 days 4 hrs 9 mins 54 secs] [06/26/2009 14:28:42 GMT]
• [LATEST] S.Darko.2009.iTALiAN.PAL.DVD9-S0NA [1 hour 31 secs s] [11/12/2009 16:38:05 GMT]
• [LAST-NUKE] Senza.Traccia.S06E03.iTALiAN.PDTV.XviD-S0NA [grp.req] [Tue Sep 29 19:05:08 BST 2009]

ENCRyPTED

• [TOTAL] 290
• [NUKES] 17 (5.86%) [Last 24hrs] 2
• [OLDEST] Lo.Scudetto.Del.Centenario.2008.iTALiAN.Disk3.DVDRip.XviD-ENCRyPTED [49 wks 5 days 20 hrs 5 mins 20 secs] [11/28/2008 23:15:45 GMT]
• [LATEST] Estate.Violenta.1959.iTALiAN.FESTiVAL.PAL.DVDR-ENCRyPTED [22 mins 52 secs s] [11/12/2009 18:58:13 GMT]
• [LAST-NUKE] Gremlins.1984.iTALiAN.BDRip.XviD-ENCRyPTED [dupe.FTS.2001-05-31] [Sun Nov 08 19:51:00 GMT 2009]

ITZ

• [TOTAL] 2279
• [NUKES] 66 (2.89%) [Last 24hrs] 0
• [OLDEST] American_Beauty-DVDRip-ITZ [7 yrs 27 wks 5 days 21 hrs 23 mins 25 secs] [05/03/2002 23:00:00 GMT]
• [LATEST] X-Files.S4.P24.Gethsemane.DVDRip.DivX.ITA-ITZ [4 days 3 hrs 33 mins 24 secs s] [11/08/2009 15:50:01 GMT]
• [LAST-NUKE] Law.And.Order.SVU.S10E03.iTALiAN.SFV.FiX.LD.DVDRip.XviD-ITZ [invalid.fix_you.cant.sfvfix.only.repack] [Fri Oct 02 16:02:25 BST 2009]

i7

• [TOTAL] 96
• [NUKES] 0 (0.0%) [Last 24hrs] 3
• [OLDEST] The.Listener.S01E01.iTALiAN.720p.HDTV.x264-i7 [12 wks 3 days 23 hrs 41 mins 45 secs] [08/16/2009 20:43:11 GMT]
• [LATEST] Secondo.Amore.1955.iTALiAN.DVDRip.XviD-i7 [52 mins 46 secs s] [11/12/2009 18:32:10 GMT]

169

• [TOTAL] 287
• [NUKES] 4 (1.39%) [Last 24hrs] 0
• [OLDEST] Weekend.At.Bernies.1989.ITALIAN.PAL.COMPLETE.DVDR-169 [4 yrs 39 wks 6 days 12 hrs 36 mins 40 secs] [02/18/2005 23:00:00 GMT]
• [LATEST] Donne.Con.Le.Gonne.1991.iTALIAN.PAL.DVDR-169 [1 week 6 days 13 hrs 27 mins 10 secs s] [11/10/2009 22:09:30 GMT]
• [LAST-NUKE] Da.Grande.1987.ITALIAN.PAL.COMPLETE.DVDR-169 [dupe.ITZ.2007-06-22] [Fri Sep 04 22:07:09 BST 2009]

BBFiTA

• [TOTAL] 784
• [NUKES] 13 (1.65%) [Last 24hrs] 0
• [OLDEST] 24.S2.D1.iTALiAN.DVDR.PAL-BBFiTA [4 yrs 40 wks 4 days 12 hrs 39 mins 47 secs] [02/13/2005 23:00:00 GMT]
• [LATEST] Troppo.Forte.1986.iTALiAN.COMPLETE.PAL.DVDR-BBFiTA [4 days 16 hrs 44 mins 34 secs s] [11/19/2009 18:55:13 GMT]
• [LAST-NUKE] Fratelli.D.Italia.1989.iTALiAN.COMPLETE.PAL.DVDR-BBFiTA [dupe.ENCRyPTED.2009-11-06] [Thu Nov 19 12:02:47 GMT 2009]

BBZ

• [TOTAL] 4107
• [NUKES] 109 (2.65%) [Last 24hrs] 2
• [OLDEST] Korea.Forgotten.Conflict.ITA-BBZ [5 yrs 42 wks 4 days 12 hrs 42 mins 1 second] [01/31/2004 23:00:00 GMT]
• [LATEST] FlashForward.S01E08.iTALiAN.HDTV.XviD-BBZ [1 hour 24 mins 24 secs s] [11/24/2009 10:17:37 GMT]
• [LAST-NUKE] Naruto.S02E19.iTALiAN.DVDRiP.XviD-BBZ [stereo.for.mono_get.RUNNER.proper] [Sun Nov 22 17:08:20 GMT 2009]

CATERPiLLAR

• [TOTAL] 1131
• [NUKES] 13 (1.14%) [Last 24hrs] 6
• [OLDEST] La.Soluzione.iTALiAN.XXX.DvDRip.MP4.PSP-CATERPiLLAR [4 yrs 5 wks 5 days 13 hrs 44 mins 30 secs] [10/15/2005 23:00:00 GMT]
• [LATEST] NCIS.S06E11.iTALiAN.LD.DVDRip.XviD-CATERPiLLAR [21 hrs 47 mins 28 secs s] [11/23/2009 13:57:02 GMT]
• [LAST-NUKE] NCIS.S06E05.iTALiAN.LD.DVDRip.XviD-CATERPiLLAR [no.reason.given_get.repack] [Tue Oct 20 22:55:17 BST 2009]

CSi

• [TOTAL] 768
• [NUKES] 46 (5.98%) [Last 24hrs] 0
• [OLDEST] Veronica.Mars.S03E04.iTALiAN.LD.DVDRip.XviD-CSi [2 yrs 1 week 2 days 20 hrs 21 mins 40 secs] [11/15/2007 15:25:35 GMT]
• [LATEST] Prison.Break.S01E23.iTALiAN.DD.720p.BluRay.x264-CSi [4 wks 7 hrs 35 mins 38 secs s] [10/27/2009 04:11:37 GMT]
• [LAST-NUKE] Las.Vegas.S04E14.iTALiAN.LD.DVDRip.XviD-CSi [dupe.DiViN3.2008-01-21] [Fri Jul 25 13:06:35 BST 2008]

DiVER

• [TOTAL] 1623
• [NUKES] 12 (0.73%) [Last 24hrs] 6
• [OLDEST] Full.Metal.Panic.Fumoffu.2003.DVD1.iTALiAN.COMPLETE.PAL.DVDR-DiVER [3 yrs 35 wks 18 hrs 4 mins 44 secs] [03/24/2006 17:46:07 GMT]
• [LATEST] La.Stampa.11.24.09.iTALiAN.eBook-DiVER [3 hrs 31 mins 31 secs s] [11/24/2009 08:19:20 GMT]
• [LAST-NUKE] La.Gazzetta.Dello.Sport.06.15.09.iTALiAN.eBook-DiVER [9.03.06.inside] [Mon Jun 15 13:05:18 BST 2009]

DiViN3

• [TOTAL] 1965
• [NUKES] 20 (1.01%) [Last 24hrs] 0
• [OLDEST] Tickets.2005.iTALiAN.DVDRip.XviD-DiViN3 [4 yrs 11 wks 2 days 13 hrs 52 mins 41 secs] [09/06/2005 23:00:00 GMT]
• [LATEST] Distretto.Di.Polizia.S09E24.iTALiAN.PDTV.XviD-DiViN3 [1 day 12 hrs 30 mins 10 secs s] [11/22/2009 23:22:31 GMT]
• [LAST-NUKE] Squadra.Antimafia.Palermo.Oggi.S01E02.iTALiAN.PDTV.XviD-DiViN3 [dupe.4SG4RD.2009-04-11] [Tue Apr 14 22:58:20 BST 2009]

DUX

• [TOTAL] 2347
• [NUKES] 26 (1.10%) [Last 24hrs] 1
• [OLDEST] American.Dreamz.2006.iTALiAN.PAL.DVDR-DuX [3 yrs 9 wks 1 day 2 hrs 51 mins 26 secs] [09/22/2006 10:03:29 GMT]
• [LATEST] Assassinio.Su.Commissione.1979.iTALiAN.MULTiSUBS.PAL.DVDR-DuX [18 hrs 14 mins 24 secs s] [11/23/2009 17:40:31 GMT]
• [LAST-NUKE] La.Casa.Stregata.1982.iTALiAN.COMPLETE.PAL.DVDR-DuX [dupe.BBF.2004-11-26] [Sat Nov 14 23:24:12 GMT 2009]

GALACTiCA

• [TOTAL] 98
• [NUKES] 5 (5.10%) [Last 24hrs] 0
• [OLDEST] Dexter.S01D01.iTALiAN.PAL.DVDR-GALACTiCA [1 year 1 week 2 days 15 hrs 45 mins 47 secs] [11/14/2008 20:10:29 GMT]
• [LATEST] Mai.Dire.Grande.Fratello.2009.E14.iTALiAN.PDTV.XviD-GALACTiCA [2 days 7 hrs 25 mins 26 secs s] [11/22/2009 04:30:50 GMT]
• [LAST-NUKE] Moto.Gp.2009.Gran.Premio.Del.Giappone.DiRFiX.iTALiAN.PDTV.XviD-GALACTiCA [fix.for.nuke_oversized_should.be.440mb_i44.tinypic.com.29yp9ja.png] [Sun May 17 16:05:25 BST 2009]

FSi

• [TOTAL] 998
• [NUKES] 44 (4.40%) [Last 24hrs] 1
• [OLDEST] Desperate.Housewives.S03E07.iTALiAN.iNTERNAL.LD.HDTV.XviD-FSi [2 yrs 32 wks 3 days 15 hrs 25 mins 49 secs] [04/11/2007 21:32:31 GMT]
• [LATEST] Hokuto.No.Ken.S01E96.iTALiAN.DVDRip.XviD-FSi [6 hrs 10 mins 2 secs s] [11/24/2009 05:48:18 GMT]
• [LAST-NUKE] Hokuto.No.Ken.S01E20.iTALiAN.DVDRip.XviD-FSi [bad.audio_get.repack] [Fri May 15 22:42:19 BST 2009]

iTWINS

• [TOTAL] 378
• [NUKES] 27 (7.14%) [Last 24hrs] 0
• [OLDEST] Warhammer.40000.Dawn.Of.War.Winter.Assault.iTALiAN.CLONED-iTWINS [4 yrs 7 wks 5 days 14 hrs 1 minute 32 secs] [10/01/2005 23:00:00 GMT]
• [LATEST] Still.Life.2.RETAIL.READNFO.iTALIAN-iTWINS [4 days 1 hour 57 mins 54 secs s] [11/20/2009 10:03:38 GMT]
• [LAST-NUKE] Secret.Files.2.Puritas.Cordis.iTALIAN.CloneDVD-iTWINS [dupe.CPY.2009-05-14] [Fri May 15 11:11:29 BST 2009]

TRiBECA

• [TOTAL] 1893
• [NUKES] 47 (2.48%) [Last 24hrs] 0
• [OLDEST] Skw-Alter_Ego-2005-TRiBECA [4 yrs 45 wks 2 days 13 hrs 2 mins 57 secs] [01/11/2005 23:00:00 GMT]
• [LATEST] Las.Vegas.S02E10.iTALiAN.PDTV.XviD-TRiBECA [1 day 17 hrs 6 mins 30 secs s] [11/22/2009 18:56:27 GMT]
• [LAST-NUKE] Chuck.S01E04.iTALiAN.PDTV.XviD-TRiBECA [.fine_pdtv.vs.hdtv-)] [Tue Oct 28 22:32:55 GMT 2008]

PMB5

• [TOTAL] 1104
• [NUKES] 42 (3.80%) [Last 24hrs] 0
• [OLDEST] Il.Commissario.Montalbano.La.Pazienza.Del.Ragno.2006.iTALiAN.STV.DVDRip.XviD-PMB5 [3 yrs 1 week 4 days 21 hrs 21 mins 51 secs] [11/13/2006 14:42:44 GMT]
• [LATEST] The.Shield.S07E09.iTALiAN.PDTV.XviD-PMB5 [1 day 21 hrs 36 mins 23 secs s] [11/22/2009 14:28:12 GMT]
• [LAST-NUKE] The.Shield.S07E02.iTALiAN.PDTV.XviD-PMB5 [bad.ar] [Sun Oct 04 12:12:12 BST 2009]

MaGNETiC

• [TOTAL] 49
• [NUKES] 2 (4.08%) [Last 24hrs] 0
• [OLDEST] Ars.Il.Codice.Lavoro.e.Ambiente.73.Ottobre.2006.DVD.iTALiAN-MaGNETiC [3 yrs 5 wks 3 days 15 hrs 54 secs] [10/17/2006 22:05:19 GMT]
• [LATEST] ADOBE.CS4.MASTER.COLLECTION.iTALiAN-MaGNETiC [3 wks 1 day 2 hrs 7 mins 22 secs s] [11/02/2009 09:58:51 GMT]
• [LAST-NUKE] Windows.Vista.SP2.And.Windows.Server.2008.SP2.x86.x64.ia64.Update.DVD-MaGNETiC [free.from.web_tinyurl.com.pt94yx] [Fri May 29 18:44:54 BST 2009]

Just after hearing Wayne is preparing to do a bid in February for a past gun charge, it’s a pivotal time for QD3 to present the ‘The Carter” documentary. What better way is there to pay homage to a pop icon than Sundance? “Few will ever live the life of a true rock star, Wayne is one of the few.”

Sophie the Giraffe, just one of the popular toys at Pomme.

Ultra-cute children’s shop Pomme expanded from its original location in Dumbo to Tribeca. The new store, Petite Pomme concentrates on babies and parents-to-be rather than older kids. Mixing classic and modern styles, new and vintage, imported and Brooklyn-made, Pomme brings a unique collection of child-devoted goods. The Brooklyn-based shop not only sells toys, but also decor and accessories. Have a newborn in your life? Visit Petite Pomme and purchase a baby play blanket, newborn kimono jacket, or an insect mobile. The new shop is located at 186 Duane Street, not far from space for lease 50 Hudson Street and another fabulous kid’s store PB & Caviar.

-Caitlin