NEW YORK CORNER
Asian Overtures:
Ngam
By John Mariani
and
Shabu Shabu
By Mort Hochstein
❖❖❖
VIENNA
By John Mariani
Vienna State Opera
Roman Emperor
Marcus Aurelius died in Vienna on his way to annex
lands along the Danube, falling ill in the city then
called Vindobona, but the philosopher could have had
today's Vienna in mind when he observed: “Nothing
has such power to broaden the mind as the ability to
investigate systematically and truly all that comes
under thy observation in life.” For
Vienna in its present form is so systematically
arranged as to make investigation of its
culture—science, art, history, cuisine—far easier to
access than in any other city in Europe; only
Washington DC compares as city planning goes. Vienna
was for centuries a royal city and capital of the
vast Austro-Hungarian Empire, after World
War I reduced in size and power. Modern Vienna
is largely the result of the building in the 19th
century of the Ringstrasse (left), a
boulevard circling the historic center of Vienna on
which runs a tram by whose on-time performance you
can set your watch.
This year celebrates the Ring's 150th anniversary.
The
location of the major arts and municipal
institutions within the Ring makes walking among
them a leisurely joy; once 27 cafés were
carefully situated along the Ring’s route. Few
of those original cafes remain but there are more
than enough to provide
added incentive to take your time, enjoy some
coffee and pastry, then to visit the next nearby
museum or garden or palace. Justifiably,
the city center has been a UNESCO World Heritage
Site since 2001.
One can readily tour three or
four major attractions in a day, whether it’s to see
the Hofburg Palace, the Rathaus Town
Hall, Parliament or the University,
or to wander for hours within the
extraordinary riches of the Kunsthistorisches
Museum (right), which currently
has an exhibition of the works of Spanish master
Velázquez, or the Naturhistoriches Museum,
saving for another day the newer Museumsquartier,
converted from the former Imperial Stalls in the
1990s, that includes the Museum of Modern Art;
the Leopold
Museum, with its comprehensive collection
of the works of eccentric painter Egon Schiele;and the AzW (museum
of architecture). With more than 100 museums, Vienna
has rewarded favorite sons Mozart and Freud with
their own. The Silberkammer is devoted to
silverware; another to globes; another to crime;
there is even a Museum of Fakes.
Renovation is always
ongoing—after the war the city sold off the lotsof
damaged buildings with the proviso that the new
owners rebuild and invest in them with respect for
the historic center’s architecture. I thereforethink it
requisite to watch the 1949 movie “The Third Man”
(of course there’s a
“Third Man Museum"
(left), and you can tour most of the
film’s locations) just to see how devastating the
damage to the city had been and how Vienna’s
dissection, in September 1945, among the four
occupying Allied powers affected the spirit of a
defeated citizenry.It took a decade for Austria to regain
autonomy and for the re-opening of arts institutions
like the State Opera and Burgtheatre.
Today the city looks much like it
did before the war, with an exceptional variety of
architectural styles, dating from the Romanesque to
the Baroque and Neo-Classical, with some superb art
nouveau and the finest examples of the Secessionist
Style, born in Vienna, including Karlsplatz
Stadtbahn Station and the Kirche am Steinhof, with
troves ofGustav
Klimt's paintings to be found in the city’s museums.High
rises—some elegant, some brutish--are now evident on
the city’s skyline, but allowed only beyond the
Ring. On
a recent trip to Vienna with my wife, I found the
city fresher and more bustling than ever. I’m not
surprised that it’s been ranked among the world’s
five most livable cities. We landed at the
efficiently modern airport and, after customs, we
arrived via City Train 20 minutes later in the town
center, Wien-Mitte.(For €21.90 you can buy a 72 Hours
Vienna Ticket that allows three days' travel on the
tram, buses and subway.)
After checking into our hotel
(I’ll be reporting on hotels and restaurants in
Vienna in an upcoming article), we kept our jet lag
at bay at the always bustling Café
Central (above),
known for its delicious breakfast cake called Gugelhopf.We then
took a very leisurely stroll along Kärntner
Strasse, a broad commercial avenue lined with
designer boutiques, cafés, chocolate shops,
restaurants, and street performers, to arrive at the
glorious St.
Stephen's
Cathedral (right), whose
site as a church dates to 1147. But its true Gothic
grandeur took shape two centuries later, and its
status as a cathedral came in 1469.The
structure was saved from deliberate destruction in
World War II only because a German captain refused
his superior’s orders to reduce it to rubble, though
fires in the city later caused the roof to collapse.Thus, the
cathedral was not fully open until 1952, and it is
always undergoing renovation.
As anyone who watched PBS's New
Year's show of Zubin Mehta conducting the Vienna
Philharmonic at the city's Musikverein, it is clear
that in nothing is Vienna richer than in its musical
heritage, via its native sons as well as those who
enriched the culture after being irresistibly drawn
to it. Franz Schubert, Johann Strauss (whose
Viennese waltzes captivated Europe) and Arnold
Schoenberg were born in Vienna; Mozart, Salieri,Beethoven,
Haydn, Mahler, Liszt, Bruckner and Brahms all came
to work there.
Of all those masters,
Mozart’s stamp is the strongest, and it’s a rare day
in Vienna when his music is not being played in some
concert hall. The Vienna Mozart Orchestra, together with internationally
renowned singers and soloists dressed in historical
costumes and wigs, performs at the State Opera,Musikverein
Golden Halland Konzerthaus.The
Volksopera performs 25 German musical works during
the September-through-June season.Sound
of Vienna offers concert and dinner packages at the
Kursalon concert hall, where Strauss used to
conduct. Also
in the heart of Vienna is a museum (formerly the imperial pharmacy) devoted to the prancing Lipizzaner horses, where you can also watch the
white equines' morning training session.Nearby
are antiques auction houses, which include the vast
neo-Baroque Dorotheum (once a
convent), spread over several floors.
Gumpendorferstrasse has emerged as the hip street
with the most contemporary fashion boutiques and a
slew of young people's cafés. And if you are
intent on bringing back vintage Austrian items
lederhosen and dirndl skirts, head for Bootik 54 on
Neubaugasse.
All these attractions lie within
the Ring, but no one should visit the city without
taking the tram to the southeast district, to Belvedere
Palace, built under Prinz Eugenas his summer home, within a
vast Baroque graded garden stretching between the
lower and upper palaces. (Wear very comfortable
shoes.) In the former, opened in 1718, is the
Baroque Museum, splendidly displayed in impeccably
restored mirrored rooms;the upper palace (1723) is
repository to a deep and broad history of art,
particularly rich in the work of fin-de-siècle masters Schiele, Kokoschka and Klimt,
whose famous paintings “The Kiss” and “Judith”
are here.
An added attraction to visiting
Vienna is its modest size—160 square miles, compared
with Berlin’s 344—with more than 5.5 million
tourists per year, more than enough to keep all the
hotels and restaurants very busy but not enough to
cause impenetrable crowds or immovable traffic of a
kind you find in Venice, London and Paris.You need
not wait on a line for an hour to get into the major
museums. It is a city where you mix with and walk
among the citizens, and, since almost everyone
speaks English, you will never be at a loss for
guidance.The
tram and subway are easily mastered after one trip,
the streets are cleaner than most in Europe, and the
city is largely free of labor union strikes that
plague Italy and France.
If you factor all these virtues
together, Vienna epitomizes everythingthe word
civilization should mean—a place where people feel
not only safe but very comfortable, with civic
services and the maintenance of an extraordinary
artistic culture that is always proudly on display.
I forgot
to mention Vienna's sheer beauty from every angle,But then
I forgot to mention that Hedy Lamarr was born there.
Like
so many Asian ethnic cuisines, Thai doesn’t
readily get the respect it deserves, largely
because it’s hoisted on a double-edged sword: on
the one hand, people who love Thai cooking are
very passionate about certain dishes; on the
other, they have grown so used to Thai food being
served in cheaply decorated storefronts in pocket
neighborhoods that they balk when a restaurateur
tries to create a more stylish ambiance and charge
accordingly. Thai food lovers expect the menus to
be long, the food offered in varying degrees of
spiciness, generous, and year after year the same
price.
Chef-owner Ngamprom
“Hong” Thaimee(left) of
Ngam has aimed higher in style without much
increase in prices.A former model in Thailand, she has a
strong sense of personal style, here translated
into high-ceilinged, shabby chic, as if a
warehouse had been half demolished, then quickly
fixed up, leaving exposed brick and broken plaster
stenciled with culinary sayings.Naked
light bulbs hang amidst visible air ducts, while
an electric sign beams “LOVE.” There’s an open
kitchen and counter
that is very popular.
Ms. Thaimee has plenty of
culinary cred, having trained under renowned Chef
M.L.
Sirichalerm Savsti in Thailand, and worked at the
Mandarin Oriental Dhara Devi Hotel, Kittichai in
NYC,then
at Jean-Georges Vongerichten’s Spice Market and
Perry St.
She calls her cooking “Modern
Thai Comfort Food,” meaning that it is not all
strictly traditional, but is more expressive of
her own broad range of experience.Thus,
everybody’s favorite Thai dish, pad Thai, is served to meet people’s
expectations while advancing ideas like zucchini
($14) and even lobster ($26). Lobster also figures
into dumplings
kao soy with hand
rolled egg noodles, kao soy curry, pickled mustard,
shallots,and
cilantro ($18). Finely
textured Atlantic salmonshows off Ms. Thaimee’s
commitment to high quality ingredients comes with
housemade noodles, basil and chili curry ($20). Trendy kalefinds
its way onto an appetizer platter for two ($20),
with Chiang Mai Fries, Por Pia
shiitake mushroom spring rolls,and
grilled calamari.A main course also for two is the grilled
Surf and Turf platter ($20) heaped with calamari,
tiger shrimp, hanger steak, bacon wrapped pork,
Siracha mayo, tamarind chili sauce, and spicy lime
chili dip (left). Pretty much everything is a transformation
of Thai ideas and American panache, so that Ghang
Kiaw Wan Green Curry ($15) with eggplant
and chicken is a tantalizing and colorful dish ,
while desserts include a coconut cheesecake
made with goat’s milk, a Graham cracker crust,
whipped cream, toasted coconut. Pears are poached
in Thai tea, served with a chocolate ganache.And
panna cotta is scented with jasmine, with a
raspberry coulis and lychee. All are
an improvement on traditional Thai sweets like
cloying mango sticky rice pudding.
I found few dishes at Ngam hit
those incendiary chili highs you routinely find at
Thai restaurants around NYC and on the West
Coast—the ones with the chili pepper icons next to
each dish--but I also tasted combinations I had
never had before that balanced sweet, salty, and
hot flavors carefully.So, if you love poring over
a traditional Thai menu of 125 dishes, too many of
which taste the same, try out Ngam and taste fewer
dishes with far more distinction.
Ngam
serves lunch Mon.-Fri., brunch on weekends,
dinner nightly.
Shabu
Shabu Kobe
3 West 46th Street (near Fifth Avenue)
212-695-8855 shabushabukobe.com
By Mort
Hochstein
There is a Japanese
restaurant around the corner from my house that
specializes in ramen and pork dishes. I went once
and will never return. I am in the minority. Long
before it opens and for hours afterward, there is
a line outside, young people primarily, and
although cheap prices are obviously a factor, many
rush to the lines directly from taxis. There is, however, a new Japanese
restaurant here in NYC and the contrast is
striking. No lines as yet, but it should rapidly
become popular because of its attractive menu and
equally attractive prices. The parent company in
Japan, Kobe Bussan, operates 800 restaurants and
680 supermarkets, own farms on several continents,
and commands a fleet of fishing vessels. The restaurant is called Shabu Shabu Kobe,
and this unit, the first of three planned for NYC,
is bright and spacious, with uncrowded
accommodations for about 200 guests; it is also
relatively free of the usual bric-a-brac that too
often decorates the walls of Asian restaurants. We sat a table with an embedded electric
grill. As I contemplated the traditional razor
thin slivers of beef waiting to be plunged intro
boiling broth, a waiter urged me to “shabu, shabu,”
which I learned means mix, mix, stir, stir. And so
I did and pulled the meat out with chopsticks
after less than a
minute. The beef was tender and tasty, accompanied
by a variety of dips ranging from spicy to really
hot. The staff proudly explained that other
restaurants use frozen beef in order to cut thin
slices, while Kobe Bussan’s gets its chilled
Kobe-style beef from U.S. producers and has
developed a unique machine to get the proper
thinness to the beef. I returned three times just to
have this singular dish. The
plate was accompanied by a variety of assorted
vegetables, noodles and tofu—a very good dish if
you're looking for healthy. But if
you're looking for the extra kick that comes with
a little fat, there are several items, including buta yakiniku ($8)
barbecued pork with crunchy Japanese fried
noodles, yaki
buta roasted pork ($9) and kara-age
fried chicken. And there is chicken in other
styles: in a tangy cream sauce spiced with grated
white radish ($13); tempura with hot ponzu sauce
($15), each with either cabbage or celery
trimmings. The
individual pork and beef dishes top out at a very
affordable $19 for an overflowing plate. The mushidori
steamed chicken ($7) and a pork stew ($9) would be
real attractions for those who crowd the ramen
houses. Our beef Shabu Shabu set menu with dessert
at $29, and a variety of beef and veggie combos in
the low to mid-twenties were the main features in
a very economical selection which included a
battery of sides for under $10. The menu, in traditional Japanese style,
has pictures of the food possibilities, including
seafood bearing Japanese names, with a sometimes
questionable English translation. For those whose
Nipponese lexicon may be limited to sushi, ramen,
tofu and yakitori, a visit to Shabu Shabu Kobe
Midtown is like taking Menu Japanese 101. And if
you have trouble with the menu terms, you can
always point at the pictures. The visuals are
helpful on another count, since many of the
waiters are simultaneously undergoing basic
training in Menu English 101.
Open
for lunch and dinner daily.
❖❖❖
LEAST
SURPRISING FOOD NEWS OF 2015 (SO FAR)
According to a report by the Humane Resource
Council, four our of five vegetarian revert to
eating meat. From a sampling of more than
11,000 U.S. adults, there are far more former
vegetarians than current ones, with
two percent of Americans currently vegetarian or
vegan, but 10 percent former vegetarians or
vegans. On average, former vegetarians began
their diet at around age 34 for health reasons but
kept on the diet for less than a year.
HOW ABOUT NEITHER?
“Do you want a Miley Cyrus
(fun, not complicated or serious, you can drink a
lot of it) or do you want Adele (more nuanced,
will evolve over the course of the bottle, you’ll
think about it a little bit more)?”--Ashley
Ragovin, wine pro at large, Los Angeles, Bon Appetit Magazine.
❖❖❖
Any of John Mariani's
books below may be ordered from amazon.com.
I'm proud and
happy to announce that my new book, The Hound in Heaven
(21st Century Lion Books), has been published
through Amazon and Kindle.
It is a novella, and for
anyone who loves dogs, Christmas, romance, inspiration,
even the supernatural, I hope you'll find this to be a
treasured favorite. The story concerns how,
after a New England teacher, his wife and their two
daughters adopt a stray puppy found in their barn in
northern Maine, their lives seem full of promise. But when
tragedy strikes, their wonderful dog Lazarus and the
spirit of Christmas are the only things that may bring
back his master back from the edge of despair.
“What a huge surprise turn this story took! I was
completely stunned! I truly enjoyed this book and its
message.” – Actress Ali MacGraw
“He had me at Page One. The amount of heart, human insight,
soul searching, and deft literary strength that John Mariani
pours into this airtight novella is vertigo-inducing.
Perhaps ‘wow’ would be the best comment.” – James
Dalessandro, author of Bohemian
Heart and 1906.
“John Mariani’s Hound in
Heaven starts with a well-painted portrayal of an
American family, along with the requisite dog. A surprise
event flips the action of the novel and captures us for a
voyage leading to a hopeful and heart-warming message. A
page turning, one sitting read, it’s the perfect antidote
for the winter and promotion of holiday celebration.” – Ann
Pearlman, author of The
Christmas Cookie Club and A Gift for my Sister.
“John Mariani’s concise, achingly beautiful novella pulls a
literary rabbit out of a hat – a mash-up of the cosmic and
the intimate, the tragic and the heart-warming – a Christmas
tale for all ages, and all faiths. Read it to your children,
read it to yourself… but read it. Early and often. Highly
recommended.” – Jay Bonansinga, New York Times bestselling
author of Pinkerton’s War,
The Sinking of The Eastland, and The Walking Dead: The Road To
Woodbury.
“Amazing things happen when you open your heart to an
animal. The Hound in
Heaven delivers a powerful story of healing that
is forged in the spiritual relationship between a man and
his best friend. The book brings a message of hope that can
enrich our images of family, love, and loss.” – Dr. Barbara
Royal, author of The
Royal Treatment.
Modesty forbids me to praise my own new book, but
let me proudly say that it is an extensive
revision of the 4th edition that appeared more
than a decade ago, before locavores, molecular
cuisine, modernist cuisine, the Food Network and
so much more, now included. Word origins have been
completely updated, as have per capita consumption
and production stats. Most important, for the
first time since publication in the 1980s, the
book includes more than 100 biographies of
Americans who have changed the way we cook, eat
and drink -- from Fannie Farmer and Julia Child to
Robert Mondavi and Thomas Keller.
"This book is amazing! It has entries for
everything from `abalone' to `zwieback,' plus more
than 500 recipes for classic American dishes and
drinks."--Devra First, The Boston Globe.
"Much needed in any kitchen library."--Bon Appetit.
Now in Paperback,
too--How Italian Food Conquered the
World (Palgrave Macmillan) has won top prize from the
Gourmand
World Cookbook Awards. It is
a rollicking history of the food culture of
Italy and its ravenous embrace in the 21st
century by the entire world. From ancient Rome
to la dolce
vita of post-war Italy, from Italian
immigrant cooks to celebrity chefs, from
pizzerias to high-class ristoranti,
this chronicle of a culinary diaspora is as
much about the world's changing tastes,
prejudices, and dietary fads as about
our obsessions with culinary fashion and
style.--John Mariani
"Eating Italian will
never be the same after reading
John Mariani's entertaining and
savory gastronomical history of
the cuisine of Italy and how it
won over appetites worldwide. . .
. This book is such a tasteful
narrative that it will literally
make you hungry for Italian food
and arouse your appetite for
gastronomical history."--Don
Oldenburg, USA Today.
"Italian
restaurants--some good, some glitzy--far
outnumber their French rivals. Many of
these establishments are zestfully described
in How Italian Food Conquered the World, an
entertaining and fact-filled chronicle by
food-and-wine correspondent John F.
Mariani."--Aram Bakshian Jr., Wall Street
Journal.
"Mariani
admirably dishes out the story of
Italy’s remarkable global ascent
to virtual culinary
hegemony....Like a chef gladly
divulging a cherished family
recipe, Mariani’s book reveals the
secret sauce about how Italy’s
cuisine put gusto in gusto!"--David
Lincoln Ross,
thedailybeast.com
"Equal parts
history, sociology, gastronomy, and just
plain fun, How Italian Food Conquered the
World tells the captivating and delicious
story of the (let's face it) everybody's
favorite cuisine with clarity, verve and
more than one surprise."--Colman Andrews,
editorial director of The Daily
Meal.com.
"A fantastic and fascinating
read, covering everything from the influence
of Venice's spice trade to the impact of
Italian immigrants in America and the
evolution of alta cucina. This book will
serve as a terrific resource to anyone
interested in the real story of Italian
food."--Mary Ann Esposito, host of PBS-TV's
Ciao
Italia.
"John Mariani has written the
definitive history of how Italians won their
way into our hearts, minds, and
stomachs. It's a story of pleasure over
pomp and taste over technique."--Danny Meyer,
owner of NYC restaurants Union Square
Cafe, The Modern, and Maialino.
❖❖❖
FEATURED
LINKS: I am happy to report
that the Virtual
Gourmet is linked to four excellent
travel sites:
I consider this the best and
savviest blog of its kind on the web. Potter is a
columnist for USA
Weekend, Diversion, Laptop and Luxury Spa Finder,
a contributing editor for Ski and a frequent contributor
to National
Geographic Traveler, ForbesTraveler.com
and Elle Decor.
"I’ve designed this site is for people who take
their travel seriously," says Potter. "For
travelers who want to learn about special places
but don’t necessarily want to pay through the nose for
the privilege of staying there. Because at the end
of the day, it’s not so much about five-star
places as five-star experiences." THIS WEEK: TANZANIA;
LITTLE ITALY AND CHINATOWN.
Eating Las Vegas
is the new on-line site for Virtual Gourmet
contributor John A. Curtas., who since 1995
has been commenting on the Las Vegas food
scene and reviewing restaurants for Nevada
Public Radio. He is also the
restaurant critic for KLAS TV, Channel 8 in
Las Vegas, and his past reviews can be
accessed at KNPR.org.
Click on the logo below to go directly to
his site.
Tennis Resorts Online:
A Critical Guide to the
World's Best Tennis Resorts and Tennis Camps, published
by ROGER COX, who has spent more than two decades
writing about tennis travel, including a 17-year stretch
for Tennis magazine.
He has also written for Arthur Frommer's Budget Travel, New York Magazine, Travel &
Leisure, Esquire, Money, USTA Magazine, Men's Journal,
and The Robb
Report. He has authored two books-The World's Best Tennis
Vacations (Stephen Greene Press/Viking
Penguin, 1990) and The
Best Places to Stay in the Rockies (Houghton Mifflin,
1992 & 1994), and the Melbourne (Australia) chapter
to the Wall Street
Journal Business Guide to Cities of the Pacific Rim (Fodor's
Travel Guides, 1991).
nickonwine:
An engaging, interactive
wine column by Nick Passmore, Artisanal Editor, Four
Seasons Magazine; Wine Columnist, BusinessWeek.com;
nick@nickonwine.com; www.nickonwine.com.
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Editor/Publisher: John
Mariani. Editor: Walter Bagley. Contributing Writers: Christopher Mariani,
Robert Mariani,Misha
Mariani,
John A. Curtas, Edward Brivio, Mort Hochstein,
Andrew Chalk,Dotty Griffith and Brian Freedman. Contributing
Photographers: Galina Dargery, Bobby
Pirillo. Technical Advisor: Gerry McLoughlin.