Down on the Lower East Side of Manhattan, The Flower Shop is the place to be. With celebrity fans including Alexander Skarsgard, Sienna Miller, and Justin Theroux, executive chef Michael Hamilton is putting out some exciting dishes – and spilling on his favorite boozy beverage pairings.
What to drink and eat at The Flower Shop in NYC, according to Hamilton:
Spinach and Artichoke Dip with Nutmeg, Gruyere and Breadcrumbs
An artichoke and spinach gratin if you like, all mixed together with goat cheese, cream cheese, Gruyere and a rip of nutmeg, what else do you need? A wonderful bottle of Mario Extreme from our mates Marijan and Meha Kehlar from Keltis Winery in Slovenia. I recently visited these guys with Kreso Petrokovic from Zev Rovine Selections. The blend of Chardonnay, Riesling, Pinot Gris, Traminer and Muscat Ottonel feels complex, yet very elegant but also so so different. A truly magical bottle.
Shaved Zucchini and Enoki Mushroom Salad, Ricotta Salata and Pine Nuts
I love this dish! Super clean, raw and tasty. The Enoki mushrooms have a wonderful delicate flavor and finish with a light crunch. We serve them raw with our shaved Zucchini Salad. This is covered with a light blanket of Ricotta Salata and a few toasted pine nuts. Let’s open a real beauty of a wine ! Now hear me out people this is explosive in flavor and momentum so open with a hair of caution. Camile Rivière introduced me to this wonderful wine by Didier Chaffardon called Isidore. This wine is only produced when the vintage allows it. Gripping fruit with a wonderful flint like nose couldn’t be happier with a bottle of this. Thank You Camile!
The Flower Shop Double Double, Black Garlic and House Pickles
Our meat comes from Ste Wan farms in Pensylvania. All made possible by the folks at Happy Valley Meat Company, their mission is to forge a direct connection between chefs and farmers to improve the lives of the people and animals. Dan Honig and team are doing great things. One item stands on its own on our wine list, Dario Prinčic’s Cabernet Sauvignon. Powerful and very structured harnessed by a beautiful balance of alcohol and dark fruits. This wine paired with the black garlic, the house pickle and the epic quality in meat is one not to miss.
Marinated Red Beets, Dill, Horseradish, Pistachios, Orange Granita and Burrata
Beets with ice cold Orange and Chili Granita, Pistachios with a side of Burrata!! Lovely local Beets from Phillip’s Farms in New Jersey are marinated in all kinds of goodness. The dish has a wonderful refreshing feel and super fun to eat. Every bite has a little difference to it. Oh it also has a healthy amount of horseradish. There is hint of rose in the granita which lends me to think that a bottle of Frangin from Frédéric Simon from Pinard et Filles Vineyard in Canada. Holy Moly this fella is really doing some amazing things in some extreme weather! Wild berries Concord grapes, flowers and earth; it doesn’t get much better than a perfect extraction of terroir for this dish. Bravo Frédéric!
Wings – Frank’s Red Hot, Cilantro and Ranch
These are great wings! Enough spice that they don’t blow your head off, tiny flakes of cilantro are welcomed throughout and then the ranch to wrap it all up. My mate Linus from Jenny and Francois came in with the goods this week! Outside of a flawless line up of Christian Tschida, he happened to bring a lovely little drop from Alexander Koppitsch called Homok. A wonderful mash of Sauvignon Blanc, Gruner Veltliner and Weissburgunder. The Sauvignon and the Gruner bring different acidity to ease the bark of spice from the wings and then you get the Weissburgunder that gives a nutty warm aroma on the nose and palette.
The Flower Shop details
107 Eldridge St., New York, NY 10002; 212-257-4072; www.theflowershopnyc.com; @theflowershopnyc
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