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The Cooking Hack a Top Chef Swears by for Next-Level Seafood

Despite the seemingly endless traffic on Highway 27, there's something oddly calming about being in the Hamptons in the summer. The weekend escape of choice for New Yorkers promises carefree beach days, picturesque small towns lined with shingled cottages and rows of hydrangeas, quaint farmers market stands, and—naturally—unapologetically fresh seafood.

This is something chef David Standridge understood all too well when he made the decision to leave the crushing city heat behind in favor of calm, quiet, and fresh local produce. The renowned chef, who helms the popular West Village staple, Café Clover, is a surprisingly natural fit for the Hamptons and its residents' craving for fresh healthy simple food. After all, he made his culinary mark with the promise of delicious, health-conscious food at Clover. So when the newly reopened Maidstone Hotel approached him to take over the iconic institution's restaurant on East Hampton's main street, he had one simple vision: to cook what his city clients would eat while on a summer vacation.

The Maidstone Hotel has an undeniable appeal. The historic buildings large wraparound porch overlooks one of the town's best views: a quiet pond lined with weeping willows and home to a family of majestic white swans (it's no surprise Gwyneth Paltrow is a fan). On a quiet July morning, we invited one of our favorite Hamptonites—local resident, home chef, and entertaining expert Athena Calderone of EyeSwoon—for a cooking lesson with chef Standridge. With a series of swoon-worthy dinner parties under her belt and her highly anticipated cookbook on the way, there was no better match for the culinary master class about to take place. On the menu: seared diver scallops with turmeric, lime butter, black lentils, and ginger chives.

After an informative (and slightly gory) cooking lesson—who knew shucking scallops was so slimy and messy?—we sat down on the scenic deck with the food-loving pair to chat cooking secrets and seafood tricks over a glass of chilled rosé. Think you knew everything about cooking the perfect seafood dish? Think again—this duo has a few must-know tips in their cooking arsenal.

THE MAIDSTONE IN EAST HAMPTON GETS A FRESH REFRESH!

As someone with a love for fresh, local, seasonal ingredients, it baffles me that more restaurants in the Hamptons do not capitalize on the many farms that congregate on the East End of Long Island. There is so much to savor in our immediate surroundings, from day boat scallops locally caught off our shores to vegetables that have just been plucked from the earth less than a mile away. The food found nearby doesn’t need much to shine. And yet, many restaurants in the area have a tendency to serve fare that is far heavier than what Mother Nature offers. All too often, these eateries either miss out on what we have in our own backyard or mask the vibrant produce with heavy sauces or overwrought preparations.

Enter the breath of fresh air (and fresh food!) created by Chef David Standridge of newly-renovated hotel The MaidstoneThe Maidstone is a mainstay in East Hampton. It has been around for ages – built in 1740 – and was previously a bed & breakfast before being purchased and reimagined by Swedish hotelier Jenny Ljungberg in 2008. The property truly embodies Hamptons charm. It recently got a décor refresh by hospitality firm Partners and Alchemy, a co-owner of West Village restaurant Cafe Clover, plus a little love in the kitchen thanks to Chef David, also of Café Clover. The update served to lighten and brighten things up at Maidstone.

Chef David and I have known one another for about two years. We met literally days into his opening of Café Clover, where we created his famed white lentil risotto seen here on EyeSwoon. Now here we were again, only a short while after his taking the helm of the kitchen at The Maidstone, making another superb lentil dish together – scallops with turmeric lime butter, black lentils and ginger chives. The dish is super flavorful yet simple enough to let the beauty of each ingredient shine. AMEN, Chef, you are my Hamptons savior. ...read more

A FIRST LOOK AT THE MAIDSTONE'S REVIVAL

 The Maidstone’s co-owners, Jenny and Jonathan Baker, have teamed up with hospitality firm Partners & Alchemy to reimagine the hotel.

The Maidstone’s co-owners, Jenny and Jonathan Baker, have teamed up with hospitality firm Partners & Alchemy to reimagine the hotel.

The Maidstone has been an East End fixture since the mid-17th century. But after a Scandinavian makeover nearly a decade ago, the inn is getting a kiss of California sunshine. Co-owners Jenny and Jonathan Baker have teamed with hospitality firm Partners & Alchemy and brought in David Standridge of New York City’s Cafe Clover as the restaurant’s new consulting chef. Reimagined as a grand house with an exclusive outdoor garden, 19 unique rooms, and three freestanding cottages, The Maidstone is stepping into the 21st century with Tesla charging stations and modern amenities. Here’s a first look:

FOOD FLASH: MAIDSTONE GETS A MAKEOVER

Well the Summer season is off and running in the Hamptons, although as I shovel the snow from my driveway you wouldn’t know it!    
Yes, the sex scandals (Vasectomy Fever) and celebrity misadventures are already hitting the web and Page Six.   But other than real estate the only topic worthy of lengthy conversation is the new restaurants, at least in my humble opinion.

By now many of you know there are a slew of highly touted arrivals including, Eleven Madison Park and Le Bilboquet coming to the east end.    What you may not know is there are a few more new eateries that are also causing a buzz among the Hamptons regulars.

The first is the newly revamped Maidstone Hotel on Main Street.    Partners and Alchemy a boutique hotel and restaurant management group has taken over management of the

The New Maidstone Inn.

village landmark and given it much welcome facelift. With a freshly trained staff and revised and diverse menu from Chef David Standridge of NYC’s Cafe Clover,  it’s a change for the better.   Gone are the Swedish meatballs and plethora of salmon dishes and instead you have more accessible menu dishes including local fare such as scallops, fresh fish, burgers and roast chicken.   Lots to choose from here.

Say yes to the carbs!

But for me the biggest standouts from my dinner were the freshly baked popovers, butter lettuce salad with roasted beets and tarragon and the seared Montauk fluke.   Prices are pretty much on par with most places around town with entrees averaging in the $30 range.    Also worth noting is the huge shrimp cocktail.  Huge shrimp… that cracks me up! But i digress.   Between the fresh new atmosphere, attentive staff and diverse menu it’s really worth the trip!     Oh, and if you’re on a non-carb diet the popovers are worth a cheat day!  SERIOUSLY!

The Maidstone’s Makeover

The Maidstone is getting a makeover.

We’ve introduced you to Jenny Baker’s Scandinavian-inspired boutique hotel in The Hamptons, which features 19 unique rooms decorated to celebrate 19 famous Scandinavians.

The Maidstone partnered with hospitality firm Partners & Alchemy to redesign the public spaces, including Baker’s incredible art collection. Although there won’t be as much of a Swedish vibe, guests can expect a “whimsical take on the traditional Americana and Hamptons aesthetics that are reflected in the shared spaces throughout, including the sun room, bar and lounge,” according to a news release.

In addition, the hotel’s restaurant is getting new inspiration. David Standridge, chef of popular West Village eatery Café Clover, will be the consulting chef of The Maidstone (the restaurant will take the same name as the hotel; it formerly was called The Living Room).

Standridge told Eater New York the new menu will be like “California meets The Hamptons” with a focus on seafood. Examples include Montauk pearl oysters with champagne mignonette, chilled half lobster with tarragon remoulade and peach corn salad and seared Montauk fluke with avocado, summer corn, white gazpacho and hazelnuts.

Baker, who was born in Stockholm, purchased The Maidstone in 2008. She told us last year that the inspiration for the 19 Scandinavian-themed rooms was because she was fascinated by how little the outside world knew of Swedes.

In addition, the hotel’s restaurant is getting new inspiration. David Standridge, chef of popular West Village eatery Café Clover, will be the consulting chef of The Maidstone (the restaurant will take the same name as the hotel; it formerly was called The Living Room). Standridge told Eater New York the new menu will be like “California meets The Hamptons” with a focus on seafood. Examples include Montauk pearl oysters with champagne mignonette, chilled half lobster with tarragon remoulade and peach corn salad and seared Montauk fluke with avocado, summer corn, white gazpacho and hazelnuts. Baker, who was born in Stockholm, purchased The Maidstone in 2008. She told us last year that the inspiration for the 19 Scandinavian-themed rooms was because she was fascinated by how little the outside world knew of Swedes.

11 Things to Buy at Manhattan’s Chic New Épicerie, From Royal Jelly to Wellness Chocolate

 Clover Grocery, designed by Andre Mellone of Studio Mellone.Photo: Liz Barclay

Clover Grocery, designed by Andre Mellone of Studio Mellone.Photo: Liz Barclay

For partner and creative director Kyle Hotchkiss Carone, the making of Clover Grocery has been a reflection of his personal interest in wellness—and a journey into the deeper world of collagen peptides and organic face mists. “My skin looks amazing! This is why people use facial oils and serums,” he says with a laugh, describing his recently overhauled beauty regimen. Here, Carone’s guide to the shop’s top wellness picks, from a plant-based probiotic to a Mexico City chocolate bar.

Downtown NYC’s Hottest New Grocery Store

 Now, healthful offerings abound in the West Village.

Now, healthful offerings abound in the West Village.

The team behind the popular West Village Cafe Clover has opened Clover Grocery, a design-forward grocery store and private event space offering fresh products from the restaurant’s kitchen along with specialty beverages and a curated selection of wellness-minded products. Edible offerings at the adjacent storefront include their own line of fresh pastas, sauces such as cumin maple barbecue and a no-sugar marinara, spreads such as sweet potato guacamole and chickpea pistachio hummus and soups, salads, and sandwiches. Superfood-infused waters and tonics (think activated charcoal lemonade, blended matcha and cold-pressed turmeric, and cinnamon and black pepper milk) are also on offer.  

Some Things T Editors Are Really Into Right Now

 Clover Grocery CreditLiz Barclay

Clover Grocery CreditLiz Barclay

A Grocery Designed to Improve Your Health (and Happiness)

Cafe Clover, an early adopter of the hip-and-healthful restaurant model in New York, quickly became a fashion favorite for its organic offerings — farmers’ market crudités, grilled baby chicken, cauliflower "steaks" — in a posh setting. And now, on the same West Village block, the cafe’s owners have opened a grocery store with a similar sensibility. 

At the new Clover Grocery, fresh groceries and prepared foods are ready to grab-and-go — or sit and enjoy, at the small counter. Kale pestos include nutrient-rich hempseed, limeades get a boost from anti-inflammatory turmeric and guacamole is made from fibrous sweet potatoes. The shelves are stocked with items designed or handpicked to improve your health, or even just your mood. Alongside supplements from Moon Juice are goods from other indie purveyors with cult followings, local floral bouquets from Petal by Pedal — even pretty pillows from Hill House Home. And to round out the pleasurable experience of shopping there, in place of crunchy reusable shopping bags are French marketbaskets designed by La Ligne. clovergrocery.com — ALAINNA LEXIE BEDDIE

Clover Grocery Opens From Café Clover’s Kyle Hotchkiss Carone

“To some extent, it’s a healthy bodega,” says Kyle Hotchkiss Carone, showing off his latest venture, Clover Grocery. The petite luxury market and pantry store is the sister to Café Clover, which Carone opened some two-plus years ago on the corner of Downing Street and Sixth Avenue, with a desire to provide restaurant-quality, good-tasting health food in a chic environment.

Why Litchfield County, Connecticut Is Catching Up to the Catskills as the Perfect Weekend Getaway

 Photographed by Arthur Elgort, Vogue, November 2001

Photographed by Arthur Elgort, Vogue, November 2001

With its well-known hippie towns, stunning mountain vistas, and variety of cool-kid outposts, New York’s Catskill region gets plenty of well-deserved accolades—and, of course, plenty of visitors. But for those looking for a city escape that’s just a tad less buzzy, there’s an equally impressive and just as easy to get to option on the other side of the Hudson River: Connecticut’s Litchfield County.

 

Source: http://www.vogue.com/13497291/litchfield-c...

OMA looks to break new ground with the Faena Car Park in Miami

Shohei Shigematsu, partner at OMA and the director of its New York office, had never designed a parking garage until Alan Faena requested one. The Argentine real estate developer and arts patron hired the New York branch of a firm based in Rotterdam, Netherlands, to design Faena Arts Center, a forthcoming arts and luxury retail complex in Miami Beach, which will open to the public in late October. Upon completion, the complex will be the anchor for the Faena Arts District—a sliver of land on Collins Avenue sandwiched between Indian Creek and the Atlantic Ocean—which Faena and his partner, Ximena Caminos, plan to turn into a hub for multidisciplinary cultural activity.

Source: http://archpaper.com/2016/06/faena-car-par...

Serenity in Litchfield County, CT

We are going there to hide.” The e-mail response—from a New York art world heavyweight about his decision to buy a home in Litchfield County, Connecticut—was decidedly curt. And yet a theme emerged. Samantha Gregory, vice president of global communications for Tory Burch and an infinitely more forthcoming Litchfield County habitué, describes a typical weekend at her home in the town of New Preston: “We [her husband is Weeds executive producer Roberto Benabib] leave Manhattan at about 5:30 p.m. on Friday. We stop at G. W. Tavern in Washington Depot, where the owners always save us a booth. Saturday we get breakfast at Marty’s coffee shop. Then we’ll walk around Lake Waramaug, stop by the Pantry for takeout, go back home and read by the fire. Every Saturday at 7:30 we go to Oliva restaurant and I order the Gorgonzola–and–caramelized onion pizza. Sunday morning we are back at Marty’s, then maybe the Hickory Stick Bookshop, or the Smithy market for organic vegetables and a pie, then home again. My favorite part? If we don’t want to talk to anyone at any of these places, we don’t have to. Don’t have to socialize at all, in fact, and it’s absolutely okay. Everyone here is on the same page.” Writer Celia McGee has been weekending in Goshen for nearly 25 years and describes the Litchfield scene as one that would “probably horrify the professional social climbers, name-droppers, and partygoers in the Hamptons.”

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Shinola to Open Branded Hotel in Detroit

 The project is expected to open in fall 2018

The project is expected to open in fall 2018

ROOMS TO GROW: Shinola’s play toward an articulated neo-urbanized lifestyle is about to take residence. Today, the firm revealed it will open a hotel in downtown Detroit.

Shinola & Bedrock Announce the Shinola Hotel

 A thoughtfully-curated hospitality experience.

A thoughtfully-curated hospitality experience.

Featuring Detroit-inspired design from Gachot Studios and an innovative food and
beverage program from New York-based Noho Hospitality Group. The Shinola Hotel
will combine the best of two Detroit-based companies – Shinola’s high-quality
American built craftsmanship and Bedrock’s development and urban revitalization
expertise – to provide a unique experience worthy of the city itself

Detroit Revival Revs Up With Boutique Hotel Plan

Detroit is getting a trendy new boutique hotel where workers can grab a drink in a beer garden or open their laptops while lounging in chic club chairs, in the latest sign of a rebound in the Motor City.

Dan Gilbert, founder and chairman of Quicken Loans, the third-largest U.S. mortgage lender, is teaming up with upscale watchmaker Shinola to build the 130-plus-room hotel with about 17,000 square feet of retail space.

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The Staycationers Miami: A Chic Stay At Casa Claridge’s

Coming down with a case of summertime sadness? THE STAYCATIONERS have just the cure in the form of a betassled mid-century beachfront oasis. Enter Casa Claridge’s, the unpretentious Mediterranean-meets-Argentine expression of the Faena Hotel family, fusing progressive art and laid-back living together under crimson awnings and matching umbrellas. Now this is a color scheme we can get behind.
 

How the Faena District Is Transforming Miami’s Mid-Beach

On a recent Saturday night in Miami, the modern Asian restaurant Pao at the Faena Hotel Miami Beach (faena.com/miami-beach) sizzled. A well-dressed crowd filled the circular space, while gaping at the half-red, half-gold Damien Hirst unicorn sculpture towering over the room on a gold pedestal.

There was even more action in the largest of the hotel’s five bars, the Living Room. There, the rich red tones juxtaposed with animal print fabrics exuded glamour, and glitterati clutched colorful cocktails and champagne flutes while eyeing the happening scene. Maybe they hoped for a star sighting? Leonardo DiCaprio, Madonna and Rita Ora had recently been at the hotel. Who would show on this night? As the evening wore on, the line outside the bar swelled.

If the hotel wasn’t the epicenter of Miami that night, it seemed to come close. In fact, if Alan Faena, the Argentine co-owner, has his way, the property and surrounding blocks in the city’s Mid-Beach neighborhood would have this level of buzz all the time.

Source: http://www.nytimes.com/2016/06/26/travel/m...

NYFW Entertaining Spotlight: Cafe Clover’s Kyle Hotchkiss Carone

 Kyle Hotchkiss Carone photographed at Café Clover

Kyle Hotchkiss Carone photographed at Café Clover

New York Fashion Week impacts more than just the editors and retailers rushing from show to show. Here, Kyle Hotchkiss Carone, a partner at New York’s Cafe Cloverrestaurant, tells us how his fashion week goes down — plus he gives us a few tips on where to go once the sun sets.

New York during Fashion Week is…
Fun, actually. There is a lot of energy in the city, which is good for my business. I’m not an editor or a buyer or a publicist, so I don’t have to be at 12 shows a day. Those people are allowed to complain. Anyone else who complains is just annoying.

And Cafe Clover during NYFW is…
A wonderfully casual place to go for a break from the madness. If you work in fashion, yes, you’ll probably run into some people you know, so you may not want to go there to hide — but there’s a sort of camaraderie to it. The room feels alive and fun but also a place you can grab a quick lunch or get some good-for-you food before you do bad-for-you things at a party.

My favorite cocktail on the menu…
The Maple Leaf Cleanse is basically a spiked version of The Master Cleanse. Lemon, maple syrup, cayenne… It burns on the way down but more in a ginger-shot kind of way than a vodka-martini kind of way. It’s good to self-deceive.

And no trip to Cafe Clover is complete without trying…
Our seed crackers that come in lieu of bread at the start of the meal. Also, our Bamford soap smells very nice so make sure to wash your hands before you eat.

My other favorite dinner spots to visit during NYFW…
They’re kind of obvious. But I always RSVP yes to a Fashion Week dinner at Indochine or Mr. Chow.

And for late, late night drinks…
The Top of The Standard is a standby.

And when I want to get my dance on…
I don’t really dance. So anywhere that has ample seating.

Favorite Fashion Week memory…
Seeing my friend Prabal Gurung stage his first runway show in February 2010.

My wildest night ever during Fashion Week…
It involved a Public School x Prabal Gurung party at Diamond Horseshoe a few seasons ago. I had just opened Cafe Clover and hadn’t been sleeping so much, which is never a good thing. I made some miscalculations that night and promptly placed myself on a Cafe Clover cleanse for a few weeks.

Follow Kyle Hotchkiss Carone on Instagram.

Source: http://www.toryburch.com/blog-post/blog-po...

Vegan Chef Daphne Cheng Ranks the Best New York Restaurants Doing Vegetables Right

The wonderful world of vegetables, fruits, grains, roots, nuts and all things that grow from the earth has been newly rediscovered. Top chefs throughout the world are realizing what a loss it is to neglect the most abundantly diverse of the food groups, and are finally paying attention to this untouched frontier.

The resulting vibrant, elevated cuisine is something we all can savor. When names like April Bloomfield and David Chang, originally famous for their unabashed carnivorous attitudes, start redefining themselves with new vegetable­-forward cookbooks and finding inspiration in humble Korean Buddhist cuisine, you know there’s something brewing.

From the unique perspective of a vegetable-­focused chef comes this list of the top restaurants and chefs who have mastered the art and science of making vegetables taste incredible. All but two of these restaurants are omnivorous (only Avant Garden is fully plant­-based and Dirt Candy is vegetarian), and while a number of them may not appear to be vegan-­friendly, the chefs at the helm are eager to accommodate their vegetable-inclined patrons.

These pioneering restaurants, ranging from upscale casual to fine dining, in an order from best to great, understand the direction modern society is headed. Their versions of vegan cuisine, served either a la carte and in full tasting menu glory, are simply delectable.

Cafe Clover, Chef David Standridge—Cafe Clover has all the right ingredients: beautiful space, beautiful people and beautiful food. A few dishes stand out—the ivory lentil risotto and velvet sunchoke soup are delightful, but there’s a certain pizazz that’s missing to make this restaurant truly great.

Source: http://observer.com/2016/02/vegan-chef-dap...