Abaita

Wine Bars were a relatively new trend in the early 2000s – Orhan Cakir and Burak Argun the owners of Pierre Loti, would know best. They met one another - and a third partner - when Burak emigrated from Istanbul in 2000, and they all attended the same language school. Together, they opened one of the first wine bars in New York City, Turks and Frogs in the West Village, and then went on to provide an excellent wine experience for customers at Pierre Loti in Chelsea, Midtown and Union Square. Pierre Loti is a fictional character created by French novelist Louis Marie-Julien Viaud. Loti was a French naval officer who traveled to Istanbul and fell in love with the culture. Burka noted that he thinks the spirit of Viaud's character well exemplifies the cultural exchange between the tastes of French wine and Turkish cuisine happening in his bar. Orhan’s eyes lit up when he spoke of the variety of wine that the bar offers and how the bar brings in a new, “dynamic” wine every month. In addition to operating multiple wine bars, the men have helped create their own label of wines from France, with a specific emphasis on Burgundies and Bordeaux. Each bottle has an illustration of Loti on the bottle. Orhan is originally from Istanbul, where he studied engineering. It was there, however, that he also began his career in the restaurant business. Reflecting back, he told me that having worked in hospitality in two different countries enabled him to create a wonderful experience for others. When he came to the US, he realized that “wine was an addition to the food, but was never the main focus. ” He wanted to change that notion, and that is what inspired him to open Turks and Frogs. As I admired the interior design of the space, Orhan revealed that he built everything in the restaurant, including the tables and the bar. While at Pierre Loti, wine continues to be the center point, there is also a menu of excellent small Mediterranean dishes available, including Manti, a type of Turkish dumpling that Orhan has recreated from his childhood in Turkey. The bar has a lot of regulars, and Burak told us that nearly half of their customers live on the block. In addition, given its cozy decor and romantically dim lighting, Pierre Loti is a prime first date spot. Having witnessed many a budding romance take place in his bar, Burak remarked, "If the lady orders a main course, I can tell it's a good date. "

Opened in 1992 and originally located on the Upper East Side, Oceana moved to 49th Street in 2009. The Livanos family sowed the seeds for the glorious Oceana long ago when they ran a diner and realized their ambitions to develop it into something more. Having worked hard to make their dreams a reality, Oceana continues to pride itself on the freshness of its food and makes a point to have direct relationships with the fish mongers and farmers. Although some have called Oceana the Mecca of seafood, the restaurant's menu is notably diverse. The executive chef, Ben Pollinger, takes to the broad reaches of American cuisine and mixes elements of different dishes together, often in an unexpected way. The Manhattan Sideways team eagerly sampled a few of the marvelous dishes, including the Copper River Sockeye Salmon Crudo, featuring pickled ramps, parsley oil, and Amagansett sea salt, and the Sea Scallops Ceviche that is topped with peaches, ginger, and cinnamon basil. I was pleasantly surprised by the incredible vegetarian dish that the chef also prepared - Summer Squash & Cranberry Bean Salad, consisting of zucchini, gold bar and pattypan squash, pignoli, purslane and drizzled in lemon vinaigrette. Absolutely delicious. The last member of the Oceana team that we were introduced to was their wine director, Pedro Goncalves. Pedro, who began working at Oceana in 2001, makes a concerted effort to develop drink pairings to accompany the delectable food menu. Standing near the white marble bar, he proudly told us that Oceana has 1100 wine listings and 600 spirits. He went on to report that with forty-seven different gins, Oceana has one of the largest selections of in the city. "There is something to fit every personality, " Pedro said.

La Maison du Chocolat is a sophisticated example of a delectable chocolate shop. Everything sold inside its doors is made in Paris, with the exception of the ice cream that includes ingredients from France but is prepared on site. The day that Manhattan Sideways stopped by, we met Brigitte who has been working here since 2010. A knowledgeable chocolate connoisseur, Brigitte shared La Maison's history. We learned that Robert Linxe, the founder was originally from the French Basque Country, but acquired much of his craft while attending school in Switzerland. He went on to run a successful catering service in Paris for twenty years before deciding to pursue his true passion. At the time, chocolate was considered something to be saved strictly for special occasions; as Brigitte told us, people thought Linxe's enthusiasm for a shop devoted to chocolate was "crazy. " Nevertheless, Linxe was able to find an auspicious space in Paris with a wine cellar, which he used to make the delicacies and protect them from the damaging effects of the weather. In 1977, Linxe opened the doors and welcomed Paris to his specialty boutique. Within three weeks, all of the chocolate had been sold and Linxe was dubbed the master of ganache. And in 1996, over twenty years later, Nicolas Cloiseau, the highly acclaimed chocolatier and pastry chef joined the business continuing La Maison's coveted reputation. Brigitte stressed that the discussion of chocolate is akin to that of wine; expertise comes from reading on the subject, perhaps taking a course, and most importantly, much experience. Moreover, chocolate and wine may be enjoyed together when paired consciously. Chocolate always goes well with "a nice red wine, " Brigitte said. Quickly turning to the particulars, she added that milk chocolate is best paired with white wine and dark chocolate with port. Brigitte continued to enlighten us, saying with detectable fervor, "Good dark chocolate should not be bitter. " It takes approximately ten days to dry cocoa beans. Rushing this process, a common crime of many chocolate companies, results in this bitter taste. Brigitte made a point of showing us how to taste chocolate: smell it first and then let it melt in your mouth. After this incredible offering of chocolate wisdom, Brigitte presented us with a plate of small pieces of chocolate arranged deliberately in a circle. Beginning at forty percent, each successive piece around the circle had an increased concentration of pure chocolate. We continued to climb past eighty and concluded with a piece of one hundred percent pure chocolate. At this point, a natural thickness set in and the pieces lost all association with candy. Suddenly, each of us agreed, it felt as though we were appreciating chocolate, not as a beloved dessert or comforting treat, but as a wonder of the earth.

Named after Bible verses in Isaiah (the wolf and the lamb shall feed together), this restaurant opened in Manhattan in 1998, and expanded to Brooklyn the following year. Initially a traditional kosher deli, it later reinvented itself as a steakhouse. The extensive menu ranges from matzo ball soup to salmon burgers, veal Bolognese gnocchi and, of course, includes a variety of steaks and chops. Drawing on influences as diverse as Vietnamese, Tex-Mex, and French-country, Wolf and Lamb adapts its more customary function to a cosmopolitan venue. "Just because you're keeping kosher doesn't mean you have to sacrifice on quality, " shared a waitress. And while we were told that the majority of customers keep kosher regularly, the crowded space was testament to Wolf and Lamb's broad culinary appeal.