Giovanni Rana Pastificio & Cucina
75 9th Ave
(between Avenue Of The Americas & 5th Ave, in Chelsea Market)
New York, NY 10011
PAAASSSSIONNNN!!! Chef Antonella Rana’s voice is STILL ringing in my ears. That was my major takeaway from the pasta class I went to at this new italian restaurant in Chelsea market.
There are perks to having a best friend in the food industry. M.B. invited me and my beloved intern, Y.N., to one of their many pasta making classes. It’s normally a $65 per person class, which I thought was too hefty for me to ever want to do out of my own pocket, but definitely reconsidered after experiencing the class. Rana’s class was exceeded every expectation I had about cooking classes.
The class comes with a complimentary glass of wine, any wine of your choice on their extensive list of wines-by-the-glass. We somehow managed to get two glasses… not sure if there’s a loophole in the system or if Y.N. and I were just looking really good Monday night. Continue reading
First things first, this post is going to stray off topic just a little bit. I am going to share with you another one of my passions. I promise to bring it back to food at the end. If you’re too much of a philistine (KIDDING, food is totally a good reason to skip ahead), scroll down or hit “Continue Reading” and you’ll hear my two cents about some coffee and treats in Chelsea Market.
A must-do for any visitor or resident of NYC is gallery hopping in Chelsea. It boasts more than 350 art galleries, most of which are free (almost enough of a reason to go in itself). The galleries feature both famous artists, up-and-coming artists, as well as lesser known artists. This art district is particularly great for that reason; the juxtaposition of these artworks has always caused me to reconsider my view of art and the art world. Before you go, be warned… SOMETIMES, you will have to wait in line to enter the gallery. I recently waited two and a half hours (no exaggeration at all… this is why you need to bring coffee and treats with you) on a cold and rainy Friday morning for Doug Wheeler’s “Infinite Environment” exhibit at the David Zwirner gallery.
Ever wonder what it would feel like to be in the absence of space? I actually got to experience this at the exhibit. Using curved fiberglass, paint, and a manipulation of light, Wheeler successfully created an environment with no space. Six people are invited each cycle to take off their shoes and enter the exhibit for the 10-minute light show. Once you enter the installation area, you observe that the completely white room (ceilings, wall, and ground) is seemingly small. You walk up to the very “end” of the room and pause to touch the wall ahead of you. There’s nothing there. Your hands literally glide through the “wall.”
220 W 23rd St
(between 7th Ave & 8th Ave)
New York, NY 10011
Not really a doughnut person but felt like I had to try this hyped-up place when I stumbled upon it. They have both yeast and cake doughnuts. The yeast ones are lighter and fluffier (think Krispy Kreme) and the cake ones are much more dense (think Dunkin Donuts). I would normally prefer the yeast kind but the pistachio was only offered in cake style so I had to get the cake. The doughnut was nothing special. The pistachio was a great choice but I prefer the Sugar Sweet Sunshine pistachio cupcake (for those of you who haven’t had it, drop your things and get one now). Maybe cake style just isn’t my thing. It was dense and very sweet (also glazed when it really didn’t need to be). This gourmet-ified version is more hype than anything else.
253 10th Ave
(between 24th St & 25th St)
New York, NY 10001
I had this fish for the first time in Santorini. This was the most expensive type of fish on the island because it is apparently the most tender and moist. That of course also has to do with how good the chef is… Just had this fish last night at a small, hidden Italian place in Chelsea. Though not rated very well on Yelp (3.5 stars), I thought it was actually pretty good. The fish was very fresh and grilled with lemon and sea salt. Simplicity was what I was in the mood for and it was what I got. Continue reading