June 12–18, 2015

D5@EpochTaste

www.EpochTaste.com

A stop away from Grand Central, Station LIC in Long Island City takes its inspiration from a ’20s train station.

The 2,400-square-foot space serves Amer-ican cuisine with international influences.

Of note on the menu: the Ponzi burger (with grass-fed beef, pepper jack cheese, potato nest, bacon, and secret sauce), where diners pay the burger forward to the next guest who orders it. It’s transparent at least: a blackboard keeps track of who paid for

the last burger.There’s also Cubano Mac and Cheese, Por-

tuguese salt cod, and signature cocktails like the Darjeeling Limited (what else would you expect cocktails here to be named after?).

For brunch, five types of bloody marys complement crème brulée French toast or Smoked Salmon Hash.

Serves dinner daily and brunch on weekends.

La Vie en Rosé

Some drinks are inspiring enough to tran-scend being merely a fluid amalgamation of molecules.

Pierrick Bouquet, co-founder of La Nuit en Rosé, is very clear about his feeling on the pink-peachy wine that is rosé.

He’s been known to say, “Rosé is not just a wine, it is a way of life.”

Bouquet organizes La Nuit en Rosé on June 25–27, so that rosé lovers can take to the Hud-son on a yacht and while the night away sam-pling over 150 different rosés.

“You drink it as soon as it gets warmer when the sun starts shining,

It’s synonymous of summer, of joie de vivre,” Bouquet said. “It makes people feel good.”

In Provence, they drink it all year round, and maybe because it’s omnipresent, it’s also taken less seriously, Bouquet said. “They don’t hesitate to put ice cubes to make a piscine.”

Piscine? As in swimming pool? That’s right.Prices are a factor, of course, with prices

being higher in the United States, and that might account for a bit more respect on this side of the Atlantic.

Bouquet finds rosé goes well with, well … everything summery “from shrimp to grilled seafood and grilled fish, to barbecue.”

American rosé makers are jumping in the game as well, with more American wineries in Napa Valley and Santa Barbara making rosé, using the same grape as in Provence.

Lorenza Rosé, made by a mom-and-daugh-

By Channaly Philipp | Epoch Times Staff

Rosé Recommendations From Pierrick BouquetChâteau d’Esclans Garrus“It’s aged in oak. You close your eyes and feel Meursault from Burgundy, and a level of complexity.” ($100)

Château Sainte Marguerite, Cuvée Symphonie“The winery is 100 percent biodynamic. They don’t advertise it so much. You don’t see it on the label.” ($25)

Domaine Terra VecchiaA rosé from Corsica. “Very well

structured, very light and fresh and fruity. A crowd-pleaser.” ($9)

MulderboschFrom South Africa. “From $11.99, a great value. Definitely barbecue food-friendly. It’s a little more dark but a bit more full-bodied as well.” ($8)

Domaine Montrose“You find a lot of great values in the south of France, in the Languedoc Rousillon. Domaine Montrose I like in particular. It’s a family-owned winery that has been making rosé for generations. It sells very well in the U.S. right now. Retails about $11.99.”

Pierrick Bouquet, co-founder of La Nuit en Rosé.

Openings around town

Drinks, cocktails, the works

Al Fresco Dining at Alta LineaA modern take on rustic Italian is on the menu at Alta Marea, the newest restau-rant for the Epicurean Group, which also operates dell’anima, L’Artusi, L’Apicio, and Anfora.

Partnering with the High Line Hotel, the restaurant is located in the hotel’s front courtyard and garden.

Among the dishes served: Crispy Arti-chokes with salsa verde; Mortadella & Taleg-gio Panini with aged balsamic and arugula; and a Summer Vegetable Terrine. A vintage gelato cart proffers seasonal flavors of sor-betti and gelato, and ice cream sandwiches.

Do as the Italians do and pause for the aperitivo hour. Joe Campanale show-cases refreshing spritzes and negronis: The Casoni (with Casoni, soda, sparkling wine, and orange), or the Frozen Negroni (with Campari, Carpano Antica Formula red vermouth and Greenhook Ginsmiths gin) in partnership with Kelvin Natural Slush Co.

Customized picnic baskets are availa-ble for those heading to the High Line and Hudson River Park.

Open seven days for dinner. Brunch service to follow in a few weeks.

Alta Linea180 10th Ave. (between 20th & 21st streets)212-933-9735AltaLineaNYC.com

Stopover at Station LIC

ter team, is an American rosé available in New York, bringing a touch of fashion that makes it easier to approach.

Bouquet said he’s also seeing rosés from Greece, Lebanon, and Turkey.

La Nuit en Rosé, June 25–27. Hornblower Infinity Yacht (353 West St., Pier 40, Man-hattan), nightly sails on the Hudson River.

For tickets and more information, see NuitRose.com

Station LIC10-37 Jackson Ave. (at 50th Avenue)347-832-0056StationLIC.com

Located in SIXTY SoHo hotel, Sessanta offers Sicilian and coastal cuisine.

Chef Jordan Frosolone (who has worked at Momofuku and Hearth) cooks up dishes like Polpette de Maiale (sausage meatballs), Steamed Black Bass with cranberry beans, smoked tomatoes, and caperberries.

A wine list focuses on Sicily, Puglia, Calabria, and Campania. There are also homemade cellos, from the classic limon-cello, and flavors such as coriander, farro,

fennel, and cacao with Calabrian chilies.The 100-seat restaurant is the latest from

Mercer Street Hospitality. Open for dinner.

Italy via Sicily and the Coast

Sessanta60 Thompson St. (between Spring & Broome streets) 212-219-8119SessantaNYC.com

Perched high atop the Knickerbocker Hotel at the heart of Times Square, St. Cloud is a 7,800-square-foot rooftop bar and terrace with indoor and outdoor seating. The sea-sonally focused small plates menu comes from chef Charlie Palmer, with items such Wagyu Hot Dogs with house relish and mus-tard, and Tuna Tacos with wasabi aioli and Cilantro. There’s also a cigar lounge, three VIP sky pods, private lounge rooms, and walls of greenery.

The name comes from a late 19th-century hotel that occupied the site.

Open from 4 p.m. on Mondays through Fridays. Closed Saturdays and Sundays.

Top of Times Square

St. Cloud6 Times Square (southeast corner of 42nd Street)212-204-4984TheKnickerbocker.com/Dine/St-Cloud/

Compiled by Channaly Philipp, Epoch Times Staff

Last year's La Nuit en Rosé.

COURTESY OF LNR

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