Christmas in New York City: 5 Spots You Won’t Want to Miss!

I recently asked my Facebook friends to name their favorite city to visit during the Christmas/Holiday season. Although many fabulous places around the globe were mentioned (Austria, London, Park City, etc) the most popular place hands down was New York City. Like these folks, there’s no place that puts me in the Christmas spirit quite like New York. The elaborately... Read More

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Christmas in New York City: 5 Spots You Won’t Want to Miss!

Christmas Tree, New York City, Rockefeller Center

I recently asked my Facebook friends to name their favorite city to visit during the Christmas/Holiday season. Although many fabulous places around the globe were mentioned (Austria, London, Park City, etc) the most popular place hands down was New York City.

Like these folks, there’s no place that puts me in the Christmas spirit quite like New York. The elaborately decorated store windows, the vibrant hustle and bustle, the iconic Rockefeller Center Christmas tree – every square inch of this city transforms into a Winter Wonderland. As a native Floridian who spent a few years living in Manhattan, there’s also a bit of nostalgia for me as well. So when we make our annual trip to New York in December, here’s the 5 spots we’re sure not to miss:

Waldorf Astoria Hotel, New York City

1.) The Waldorf Astoria: When this hotel opened in 1931 it was the tallest, largest and by many accounts the grandest hotel in the world. Since then, world renowned celebrities such as Marilyn Monroe, Ella Fitzgerald, Bob Hope, and every US President since Herbert Hoover have graced its halls. Located between Park and Lexington on 40th and 50th street the Waldorf is just blocks away from Rockefeller Center and a quick cab or subway ride from just about any other part of the city. During this time of year the entire hotel, including all its well known restaurants and bars (Bull & Bear, Oscar’s, Sir Harry’s, and Peacock Alley) are festively appointed and brimming with revelers enjoying some holiday cheer. In the evenings, be sure to keep an eye out for celebrities who may be attending one of the hotel’s many black tie events.
**The GG Tip: Request a room overlooking Radio City Music Hall’s iconic red neon sign and accompanying city view!

21 Club, New York City, Wine Cellar

2.) ’21’ Club: Officially opened on January 1, 1930, ’21’ is one of America’s most famous speakeasies from the Prohibition Era. Designed with its own disappearing bar and a secret wine cellar to hide the illegal liquor from prying eyes, it’s a place where celebrities and captains of industry have wined and dined for more than 80 years (they even have their favorite tables – click here to view). Over the years, ’21’  has made cameo appearances in such well known TV shows and films as Sex and the City, Wall Street, and Breakfast at Tiffany’s to name a few. During the Christmas season, the restaurant is decorated to the nines and greets you with its historic jockeys and iron gate decked out in festive red bows and boughs of fir. Menu classics include the “Speakeasy” Steak Tartare, Steak Frites and Creamy Chicken Hash and for my fellow wine lovers, a tour of the cellar is a must! You’ll get to see the hidden entrance, how they concealed the “secret cellar” during Prohibition, as well as bottles once stored for celebrities including Elizabeth Taylor, Frank Sinatra, Leroy Neiman, Eva Gabor, and Sammy Davis Jr.
**The GG Tip: request a table in the legendary Bar Room and make plans to tour the wine cellar either in advance of your reservation or when you arrive.

Balthazar, New York City, French Bistro,

3.) Sunday Brunch at Balthazar: I’ve been in love with Keith McNally’s French bistro-inspired eatery ever since I lived in Manhattan in the late 1990’s. Located in SoHo on the corner of Spring and Crosby, Balthazar is still thriving to this day and for good reason. Since last year’s departure of founding Chefs Riad Nasr and Lee Hanson, Shane McBride, who’s been at Balthazar since 2010, has taken the helm in the kitchen and the cuisine continues to be phenomenal! Sunday brunch has become a ritual for us on recent visits and it’s the perfect way to start your day before wandering the cobblestone streets of SoHo. You also never know who you’ll be elbow to elbow with at the bar, Celine Dion’s manager? A certain well known movie director? Just be sure to do some people watching (ok, and eavesdropping) as you enjoy a glass of Champagne (or one of Cisco’s delicious Bloody Mary’s) with your mouth watering Steak Frites or Eggs Benedict.
**The GG Tip: If you haven’t made reservations, head straight to the bar and give your name to Cisco the bartender. The wait at the bar is much shorter than the dining room and alot more fun!

Radio City Christmas Spectacular, the Rockettes,

4.) Radio City Christmas Spectacular: Ever since I saw this show for the first time during my junior year of high school I’ve been hooked! Having danced for 13 years growing up, the Rockettes were as glamorous as it got and I was completely mesmerized. Since it’s first production in 1933 this show has been dazzling kids of all ages with its elaborate sets, festive music, and, of course, the Rockettes. From their signature “kickline” and “falling soldier” moves to the arrival of Santa, I defy anyone to sit through this production and not find themselves in the Christmas spirit. So whether you’re on a girls trip with your BFFs, bringing the kids to NYC for the first time, or it’s just you and your spouse make plans to go – you won’t regret it!
**The GG Tip: After the show take a leisurely stroll across the street to Rockefeller Center and visit the beautiful tree – perhaps even take a spin around the ice rink?

BERGDORF GOODMAN Holiday Window 2014, New York City

5.) Bergdorf Goodman’s Christmas Windows: Of all the iconic store windows in New York City, Bergdorf’s are my favorite! Located on the corner of 58th and 5th (right around the corner from The Plaza Hotel), this NYC institution (a subsidiary of Neiman Marcus – another favorite, to read more click here) always provides the most gratifying visual confections. Since it was founded in 1899 by Herman Bergdorf who soon collaborated with Edwin Goodman, this harbinger of glamour has built its reputation catering to the world’s fashion elite. The holiday windows, which feature an array of the latest couture, are a culmination of an 11-month creative process representing 3,500 work hours and a team of 30 employees. The 2014 theme is “The Arts” and each window features a different art form for example the “Music” window features a tower of shiny brass instruments and glittery evening wear while the  “Painting” window highlights a beautiful hand-painted Dolce & Gabbana gown.
**The GG Tip: A fun way to remember these fabulous windows is to make a Vine video! Be sure to tag #TheGlamorousGourmet – we’d love to see yours and to view my video from last year’s windows, just click here!

Did we leave anything out? Where’s your favorite place to visit in New York City this time of year?




Fast & Fabulous: Braised Escarole with Seared Bay Scallops & a Loire Valley White!

Looking for something deliciously quick to make for dinner tonight? Give this recipe for Braised Escarole with Seared Bay Scallops a try! I came across this gem in the Wall Street Journal in a feature on Chef Anita Lo of New York City’s Annisa. Chef Lo is known for weaving multicultural flavors with classic French technique and draws inspiration from her extensive world travels. This recipe combines the delicious flavors of plump, sweet bay scallops with the slightly bitter flavor of escarole and lemon and a hint of red pepper flake. The result is a deliciously flavorful, yet healthy dish. Oh, and did I mention it takes under thirty minutes to make? Yay!

I started by purchasing beautiful, fresh scallops from Captain Clay’s Fish Market here in Delray Beach. When selecting scallops, be sure they are translucent and firm with no milky fluid surrounding them which can indicate they have been “soaked” and treated with chemicals. When preparing the dish, be sure to taste your escarole when it’s done to adjust the seasoning and make sure the pan you’re cooking the scallops in is very hot before adding them to give those beauties a nice, good sear. In the article, Chef Lo recommends shaving bottarga di muggine over the finished dish. Bottarga is the roe pouch of a tuna or grey mullet that’s been dried and cured in sea salt for a few weeks resulting in a dry hard slab. The final product can then be thinly sliced or grated but let me assure you, this dish is perfectly delicious without it. Also, although the recipe claims it serves four, I’m afraid it’s more like 2-3 for a main course – well for 2 very hungry people anyway!

Pair this dish with a bright, citrusy wine like the Michel Redde Sancerre ‘Les Tuilieres’ 2009. This 100% Sauvignon Blanc from France’s Loire Valley has flavors of lemon and green apple, a lovely minerality and zippy acidity that complemented the flavors of this dish beautifully. This wine is fermented entirely in stainless steel to preserve its crisp, fresh fruit flavors, making it a fabulous pairing for a variety of Spring and Summer fare. It’s like adding a squeeze of lemon and is a natural match for seafood and shellfish.

I hope you enjoy this “Fast & Fabulous” dish as much as we did and I’d love to hear what you think if you decide to make it.  Also, what source(s) do you find you go to most often for new everyday recipes (cookbook, magazines, website)? I’d love to know. Thanks for stopping by and have a delicious day!




Braised Escarole with Seared Bay Scallops

Serves 4

4 tablespoons olive oil
1 pinch red pepper flakes
2 large garlic cloves, sliced
4 thin rounds of lemon, cut 1/8-inch thick, each slice cut into 6 triangles
2½ tablespoons butter
2 medium heads escarole (about 1 pound 6 ounces), washed and cut into 2-inch bands
1 teaspoon sugar
Salt and pepper
1 pound Bay scallops, cleaned

1. Set a large casserole over high heat. Add 2 tablespoons olive oil. Stir in pepper flakes, garlic and lemon slices. Cook until lemons are limp and sizzling, about 2 minutes.

2. Stir in escarole, butter, sugar and salt. Cover the pot and lower the heat to medium. Stir occasionally and cook until wilted, about 6 minutes. Remove lid, turn the heat up to medium-high and continue to cook until the water evaporates, about 3 minutes. Taste and adjust seasoning.

3. While the escarole finishes cooking, prepare scallops. Set a large sauté pan over high heat and season scallops on both sides with salt and pepper.

4. Swirl 2 tablespoons olive oil into the pan. Once oil is almost smoking, add scallops. If need be, cook scallops in batches so as not to overcrowd the pan.

5. Cook scallops on high until golden brown, about 2 minutes. Turn and finish cooking the other side, about 1 additional minute.

6. Divide escarole onto four plates. Arrange scallops on top and spritz with extra lemon juice, if desired.