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THIS WEEK SEGOVIA By John Mariani NEW YORK CORNER CHADA By John Mariani THE BISON CHAPTER ONE By John Mariani NOTES FROM THE WINE CELLAR WINE OF THE YEAR By John Mariani ❖❖❖
SEGOVIA By John Mariani
Every
great city can be evoked by songs and music
associated with it––“La Vie
en Rose” with Paris, “A
Nightingale Sang in Berkeley Square” with
London, and, of course, “I Left My Heart in
San Francisco”––so to listen to Spanish guitar
music by
the master Andrés Segovia (though he was
actually born in Linares) is to be suffused
with the heart and soul of the city of Segovia
in central Spain. Sitting in the Plaza del Azoguelo in front of its
extraordinary Roman Aqueduct, dating back
2,000 years, and hearing the music of flamenco
or Spanish composers like Torroba, Mompou and
Albénez played by a street musician is a
unique experience. The
Aqueduct’s 170 arches consists of 25,000
granite blocks held together without mortar.
It is an enchanting city to walk around, with
two curving avenidas encircling the town, and
there are many excellent restaurantes serving
traditional Castillian food at La Portada de
Mediodia in a 16th century post house as well
as modern cuisine at Villena in a former
convent.
Of
course, I ordered the cochinilla suckling
pig, which was superb, seasoned only with salt
and pepper and deliberately never served with
a sauce, which would compromise the pure
flavors of the flesh, the fat and the crisp
skin. I began with crispy, piping hot ham
croquettes, and a “farmer’s tasting platter”
of charcuterie then a main course of marinated
partridge
with endives. A
friend ordered rare beef sirloin with foie
gras that had been marinated in Port wine. The
prices for main courses range from 24.50€ to
36€. An
equally convivial spot is
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NEW YORK CORNER
646-370-6366 By John Mariani
As I faced the façade of the new Chada
restaurant, I realized it was once Da Silvano, the quintessential West
Village trattoria once embraced by the art
gallery and fashionistas. They’ve reproduced
the bright yellow awning, but now, I entered
into a restaurant named after the bejeweled
gold crowns ceremoniously worn by women in
Thailand. Chada they focus on more
innovative dishes that are so much more exciting
than usual.There are a dozen appetizers, and we could not resist Thai dumplings with the pandan-infused dough folded over preserved radish and peanuts with coconut milk and garlic (below). A salad with crabmeat, shredded green papaya, Thai eggplant, long bean, cherry tomato, chili, garlic and fermented fish sauce had a refreshing mildness, while crab marinated in a curry sauce and a simmered in coconut milk with betel leaf, served over vermicelli noodles had considerably more bite. A red curry flavored pink-roasted duck breast with pineapple, cherry tomatoes, bamboo shoots and the fragrance of basil. ![]() Short Rib Panang Curry is a long-braised short rib with coconut milk, accompanied by roasted Brussels sprouts. There’s a complex fried rice dish riddled with beef tallow fat, grilled ribeye, garlic chips, egg, and marinated yolk. Equally as savory is the goong karee, a shrimp dish with onions, scallions, long, hot chili, a dash of curry powder, garlic, and egg that packed a punch. ![]() Contrary to the idea that pad Thai (left) is a pedestrian American-Thai dish, nothing could be further from the truth, for it is ubiquitous in Bangkok restaurants, originating during the 1930s under Prime Minister Plaek Phibunsongkhram, who promoted it as a national dish to foster national identity as well as to address a rice shortage during World War II. Chada’s version is a classic rendering of shrimp with noodles, egg, preserved radish, peanuts, chive and bean sprouts. Khao Soy is made with a roasted chicken thigh, egg noodles, coconut milk, shallot, pickled pearl onion and scallion. The best dish I had was crispy pork tossed wit salt and pepper, long hot chili, plenty of garlic and kaffir lime leaf. ![]() Instead of the desserts, have the Thai iced coffee instead. Most of these dishes may be found as variants elsewhere, but there are no cliches on the menu at Chada, especially among the Chef’s Signature items and reminds me of some of the best restaurants in Bangkok. Open daily for lunch and dinner. Brunch on weekends. ❖❖❖
THE BISON By John Mariani ![]()
CHAPTER ONE
It had been
snowing hard all day and the two men were
sitting in leather armchairs before a large
fireplace sipping Scotch.
“Did you see the paper today
about Jeffrey Epstein?”
“No, what about him?” asked the
younger man.
“It seems the Palm Beach police are
investigating him for sex trafficking and
child abuse.”
The younger man shook his head hard
as if to clear it.
The older man took a slug of the
whiskey, stared into the fireplace, then
said slowly, “This . . . could cause a lot
of trouble for us.”
Katie’s last award-winning story had
been about a pandemic deliberately unleashed
in Paris that had involved Middle East
terrorists, the Marseille Mafia and Russian
President Vladimir Putin. She’d also done
stories on Al Capone, British double agent Kim
Philby, and an exposé of the abuse of young
women at Ireland’s Magdalene Laundries. All of
these were undertaken with the help of ex-NYPD
detective David Greco, and both of them had
escaped being murdered several times in
pursuit of those stories.
Katie hadn’t seen David since the Paris
investigation, but they’d kept in touch. He
was in his fifties, she in her mid-thirties,
and both had grown up in the Bronx, though his
neighborhood in the borough’s south had been a
lot tougher and grittier than hers in the
north. After twenty-five years as a cop—the
last few disillusioned by how politics had
become so invasive during Mayor Rudy
Giuliani’s second term—David had retired to a
modest house up the Hudson River near West
Point, and it was only because Katie had
approached him on the Capone investigation
back in 1995––and because she was a very
good-looking Italian-American woman––that he’d
agreed to help, using his contacts and
expertise as a detective. He was also well
compensated for his assistance by McClure’s.
It was bittersweet for David that he
had worked so closely with Katie on the McClure’s
articles, traveling the world and enjoying countless
meals with her in southern Italy, France,
London, Taipei, Hong Kong and elsewhere, but
then, with the stories finished, they only
kept in touch by phone calls that were always
about current events, movies, television
series, rarely mentioning what they’d been
through while working on the stories. During
those months, David fantasized about Katie
calling him up and asking him to join her on a
new investigation, but it had been a year
since that had happened. © John Mariani, 2024 ❖❖❖ NOTES FROM THE WINE CELLAR
WINE
OF THE YEAR:
My Pick for the Wine That Expresses the Finest Caliber of Modern Viniculture By John Mariani ![]()
It is a rare day when
I do not have wine with dinner, and it is equally
as rare that I taste wine without dinner, because
such an exercise is like testing a car in a
garage. The elements of a wine must interact with
those of food, just as the rubber must meet the
road. I don’t
take notes on every wine I drink throughout the
year, and between the very fine and the mediocre is
a huge swathe of well-made bottlings from just about
every country that produces wine, which these days
constitute more offerings than ever in the market. I also don’t
hide wines inside paper bags so that I don’t know
what the label is. I choose wines to go with what
I’m eating, so I don’t want to be surprised by a
wine or varietal I think would be inappropriate for
a dish on the table. On most occasions I have a
pretty good idea of how the wine chosen is going to
taste––after all, if I choose Pinot Noir
I expect it to taste like a Pinot Noir, although,
sadly, that is not always the case. Sometimes a
wine––red or white––really impresses me for how it
stands out among the usual varietals. Recently I was
amazed at how good a sweet Beaumes-de-Venise was,
matched with roasted chestnuts. Odd, then,
that the wine that I found well above the ordinary
was 15% alcohol––a level I’ve often inveighed
against as knocking a wine’s elements out of
balance. Yet as soon as I sniffed it and
took a sip, I audibly let out a definite “Wow!” Not
because it was massive, as so many California
Cabernet Sauvignons can be or because it indicated
it will be even better in the next few years––the
vintage was 2022––but because it was so expressive
of its terroir, with all elements of acid, fruit,
tannin and alcohol knit impeccably well together.
Agronomist Daniel Schuster and the Pellegrinis
brought root stock from Bordeaux, and together with
noted Hungarian winemaker Tibor Gal, once the chief
winemaker at the winery Ornellaia, produced at the
current Sor Ugo blend of 50% Cabernet Sauvignon, 30%
Merlot, 13% Cabernet Franc and 7% Petit
Verdot. The vines are 23 years old, and the
wines goes through malolactic fermentation in
barriques, both new and used, aging for 18 months,
then bottled and aged for another six months. A
total of 33,000 bottles are made annually. The 2022
is their second vintage.
It is a more sumptuous wine than most Bordeaux under
the Premier Crus, which will take years more to
mature. Right now, as I found, it is certainly ready
to drink. I enjoyed it with a massive veal chop and
roasted potatoes, and it will be a good match for
any traditional Christmas dinner.
With three weeks to go in
December, I may well find a wine to surpass Sor Ugo,
but for the moment, this is one I’ll use as a
standard for great winemaking for the year 2025. ❖❖❖
"It started to
rain. But no: There are no windows in that cocoon of
a room. It took me a moment, and then I understood.
It was the hydrangea’s secret cache of carbonated
sugar, plinking and rustling, as if bringing news
from another world."––Ligaya Nishan, "Four
Stars for Yamada, the Height of Kaiseki Cuisine in
New York," NY Times (Dec 3, 2025). ❖❖❖ Any of John Mariani's books below may be ordered from amazon.com. The Hound in Heaven
(21st Century Lion Books) 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
his master back from the edge of despair. WATCH THE VIDEO! “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. ❖❖❖
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