` New York Restaurants to Feature Olive Oils from Around the World - Olive Oil Times

New York Restaurants to Feature Olive Oils from Around the World

Mar. 27, 2013
Lara Camozzo

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By Lara Camozzo
Olive Oil Times Contributor | Reporting from Charleston


l’Ecole at The International Culinary Center

Culinary pro­fes­sion­als, food indus­try exec­u­tives, aspir­ing chefs and jour­nal­ists will gather in New York City from April 16th through April 18th for the New York International Olive Oil Competition. Coinciding with the con­test will be two days of sem­i­nars in The International Culinary Theater, fea­tur­ing an inter­na­tional ros­ter of well-known speak­ers. In just its first year, the com­pe­ti­tion will be one of the largest of its kind in the world.

Many of the com­pet­ing olive oils will be fea­tured dur­ing the event at selected restau­rants through­out the city. These elite oils will be used in dishes designed to high­light their unique qual­i­ties. Chefs at Sanctuary T, Cafe du Soleil, Fairway Market Cafe & Steakhouse, Back Forty, Osteria Il Paiolo, L’Ecole and Tertulia will be demon­strat­ing how extra vir­gin olive oils can ele­vate the fla­vors of dishes to cre­ate some­thing even more extraordinary.
Located in Soho’s cast iron dis­trict, Sanctuary T offers a calm from the busy city streets, and was recently named by Clean Plates NYC, one of the top 50 health­i­est, tasti­est places to dine.” Their take on con­tem­po­rary din­ing cen­ters around a cozy envi­ron­ment where all are wel­come to enjoy dishes that fea­ture deli­cious and sat­is­fy­ing ingredients.
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Cafe du Soleil is a Provençal bistro on the Upper West Side. Sit out­side on their ter­race sur­rounded by bushes of rose­mary and scents of gar­lic waft­ing through the air, and you will be imme­di­ately trans­ported to the French coun­try­side. Classics such as Escargots de Bourgogne, Le Croque Monsieur, Moules Marinière, and Steak Frites tempt din­ers daily. What bet­ter atmos­phere and cui­sine could there be to high­light extra vir­gin olive oils than that of Southern France? 
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Many read­ers know Fairway Market as home to cheese­mon­ger, olive oil importer, and food savant, Steve Jenkins. Fairway is also home to Chef Mitchel London, and his Fairway Market Cafe & Steakhouse on the Upper West SideWith a plethora of fresh ingre­di­ents at Fairway (includ­ing unfil­tered olive oil by the bar­rel full), Chef London pre­pares sim­ple dishes for a sea­sonal menu that allow each fla­vor to shine. Fairway Market will also carry win­ning olive oils in all of its stores fol­low­ing the competition.
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Based on organic, respon­si­bly sourced, and loca­vore ideals, Back Forty brings farm-to-table dishes to East and West Side loca­tions that offer a relaxed approach to the con­cept of a chef-dri­ven restau­rant with green­mar­ket ideals. Lunch and din­ner spe­cial­ties include Green Chili Pork Face Nuggets, Sweet Potato and Bacon Soup, and Fried Brussels Sprouts topped off with smoked egg. Be sure to save room for dessert, like the olive oil cake with heir­loom cit­rus mar­malade and blood orange caramel.
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A lit­tle piece of Northern Italy can be found in Brooklyn where Alex Palumbo’s, Osteria Il Paiolo, brings back the tra­di­tion of hos­pi­tal­ity. A native of Piedmont, Palumbo recre­ates dishes from home such as, veal ossobuco, polenta, and wild boar, as well as pas­tas made fresh in house. Olive oil is an inte­gral ingre­di­ent in Italian cui­sine, and in Il Paiolo’s menu. Visit Williamsburg, one of Brooklyn’s trendi­est neigh­bor­hoods, to taste what Palumbo has in store for the com­pet­ing olive oils.
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At L’Ecole, the stu­dents of The International Culinary Center are the tal­ent behind the scenes. The French Culinary Institute, as it was pre­vi­ously known, has trained some of the most extra­or­di­nary chefs in the indus­try. Culinary leg­ends like Jacques-Pepin and Jose Andres serve as deans of the pro­gram, which includes 6 to 9 months of train­ing at L’Ecole. While work­ing along­side pro­fes­sional chefs, these senior stu­dents get to explore their cre­ativ­ity and hone their skills. The pub­lic gets to enjoy an up-scale, 3‑course meal at an afford­able price. Head to L’Ecole where these ris­ing chefs will be put to the test in cre­at­ing an olive oil paired menu.
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Writing for New York Magazine, Adam Platt wrote that renowned chef Seamus Mullen’s cook­ing at Tertulia, is authen­tic in its essen­tial Spanishness, but it’s also brawny, sea­sonal, and deeply fla­vored in a nuevo rús­tico, dis­tinctly New York kind of way.” The mag­a­zine awarded Tertulia three stars. Choosing from 700 vying to be declared the best olive oils in the world, Tertulia, in the West Village will show how extra vir­gin olive oils can enhance and ele­vate the tastes whole­some Spanish foods.
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