Pular para o conteúdo principal

SOUFFLEE^^^^^


SOUFFLE
MININU
NA~O TE ENTENDIH_
Orange, Grand Marnier
EH GRANDES MARNIERAS DE LARANJA
Pra Aline,
Pra Aline
NAHDA
SINGULAR
Shellfish
EH
HOJE EU TO^ DE
SHELLFISH
Platter
DE EMPRATAR
OysterS DU SUL DE CANAA~
ClamS CLAROS E ESCUROS
ScallopS
DE ESCALOPES
Lobster COM TESOURAS
Shrimp S CINZAS E ROSAS
BEM MANGUEIRA
Octopus DE OITO PERNAS
UNICOS
Miyazaki QUATRO ONÇAS
Wagyu Beef
BIBIH
Lettuce DE LEITOSA
Heart of Palm DE CORAÇO~ES
E
DECORAÇOES
Beetroot
Kindai
DE QUEM TAH MAIS AIH
Toro SENTAHDO
EM
Green Apple
EH VERDES
PORQUE^ NA~O
MisoME A BLANCA
AZEITONAS DE VERDE OlivIAe DE OLIHVIA
E PALITO
VAMOS AO , Suda~O
Amadai
NA~O
NA~O ESTAH
Crispy Scale
EH CROCANTE
DE CHOCANTE
CALDO DE GENGIBRE
Ginger
DE INXIRIDO
Bouillon
PEROLADO
BY
TAPIOCA BAR
DE BORA BORA
SIM BORA
DoveR
DE VER
Sole MIO
Champagne
CHAMPAGNE
E MAIS CHAMPAGNE
DESTA VEZ
EScallopADO
Watercress CRESCENTE
SORRY
Sorrel
EU SOU RAQUEL
CAVIAR
Ossetra
Caviar
CAVIAR
CAVIAR
CAVIAR
DE ONÇAS
E DE ToUro
ABoGadoS
ESQUEÇA OS ABOGAHDOS
QUE SE DANE ESTA NOHSSA JUSTIÇA FALIDA
Smoked SALMON ToNatTo
Ossetra
Caviar
CAVIAR
CAVIAR
E TIGRES
ToSTaHDO
COITAHDOS
Crème Fraîche
EH
BEM BEM FRESCO SIM O CREME
SUMMER
TIME
IN TIME
Fluke
FALEI DE VOCE^ OUTRO DIA
FLUKE
FLUKE
ELE EH LINDO
PARECE HUM MININU
GeGRAFIAS DO duck
Tuna NOODLES CASSEROLE
DIZEM QUE VOLTEI AMERICANIZAHDO
QUE BOM
OS AMERICANOS ANDAM BEM DE COZINHA
MELHOR QUE NOS BRAZILEIROS
Hamachi
AMEI
AMEI
AMEI
Halibut
FILIPE HORTA AHDORA
HALIBUT
CONHEÇO FLETAN
NA~O SEI SE TE DIZ QUALQUER COISA
Morel
CHEHF
CHEHF MOREL
EU VOLTO PRAH VOCE^
JAH
JAH
Asparagus
YEZ
ASPARAGUS GIGANTES
EM VERDE
E
BRANCO
TO^ NO HAWAII XUXUH
SAIA DO MEU PEH CHULEH
Hawaiian
EMBAIXO MERGULHADO NO MAR
DE Sea Bass
DE BRITISH
Columbia
DE RIVER
SABE
SILVER PLATE
River Sturgeon
King
DO REI
DO REI
Salmon
Pork
DE ME BELISCA
MedaHLHAS DE MangAS
Pra Aline
PRAH ALINE
Twelve
DREAMS
OFF Course
RAW
WARM
MAIN
TAH LINDO
DE XUXUH
IH
ESTE NEGOHCIO VAI LONGE
LUNCH TIME
Hokkaido
KABOHTIA
Remenmber
Scallop
Pino
E
Pipino
Jalapa~o
Parsley
Peregill pras mais prohximas
Bergamote
Salmon de xuxuh
Ginger
Yez chehf
Tendih
De grande time
Parsley
Passei de compozzee^^^^^^
Cantaloupe
Et loup de mer
Fluke
Meu xuxuh atual
Lemon Vinegar
Caviar diran
Thay Basil Seeds
Vegetable
A lot off vegetables
Consommé a comsumir
Parmesan
Pistachio
Zucchini verdes e amarelas Strip s
Aquih em gaza
Bobahgem
Nahda mudou
Sashimi
Murakami
Continua arrazando o quarteira~o
Palattei
Cherry
Fluke
I love fluke
Descambei geral xuxuh
Onde nois tahva
Mesmo
Quem daih
Oi que me^dah,
Qui me^da
Shimayh
shimano
Georges the duck
Citriquei
Wasambei
Tudo a lenha de crejais
Cherryh
Woodstock
Na~o eh aquih
Portanto
Chill down
Honey
AScentuado
Shih soy loco por tih
Bud
E daih Leaf me up
Preservando sempre
O Lemon
De milho aquih
Meus coraço~es
Branco
Branco
E PalmAS PRAH VOÇE^
PeekyHto
NA~O CONFUNDA COM PIRIQUITO
ABRA CADRABA
RaH TIM Bum
AvocadINHO DE INVOCAHDO
KAFFIR
Kaffir
E MUITO LimA~O VERDe
DE Lemon Oil
Tuna AND TUTUH
I MEAN DE TUTUH
Hamachi
TE ACHEI
Yuzu FLORIDO
Soy Sauce DE TE AMERICA
Olive Oil
EscolarIZADO
Jamón
JAMON
JAMBOM
TAH BOM
Espelette
CEST
ESPELETE
VERMELHO
LARANJA
Red Miso
Radish
Soy Salt
TO^DO SAL
E COLORIDO
WARM
Santa Barbara
AI MINHA SANTA BARBARA
Shrimp
DE CAMARONES
PepperS
BACON
Raspberry
HUM AHDORO CEREJAS
Cucumber
DE CUMCUMBINAS
TODAS COMBINADAS A FRIO
E
SE^CO
TUDO JUNTO
MAIS Foie Gras
MUITA MARIjUaNa RaspADA DE berry
SaltedEI
DE TENDEU CHEHF
CodIGOS INDIGOS SECRETOS
Fingerling
PRINT AND TIP
DE PotatoES
Smoked Gelatin
XUXUH DE FUMAÇA
I MEAN
FUMAHÇA DE XUXUH
Caviar
WEH
E MAIS CAVIAR
DESTA VEZ EM ESCAMAS
TODO LAMBUZAHDO
DE
Lamb TartaRO
Ebi
DE EU BE^BO SIM
ShrimpS EM BOUQUE^S
PRAH VOCE^
DE NA~O SEI
NEM TE CONTO
Pickled
QUASE HUM JET LAG
Peach PLAT
DRAGON HERB
DE Tarragon
Sassafras
Sassafras is a genus of three[1][2] species of deciduous trees in the family Lauraceae, native to eastern North America and eastern Asia.[2]
Sassafras trees grow from 15–35 m (50–120 feet) tall and 70–150 cm (2.5–6 feet) in diameter, with many slender branches, and smooth, orange-brown bark. The branching is sympodial. The bark of the mature trunk is thick, red-brown, and deeply furrowed. The wood is light, soft, weak, and brittle. All parts of the plants are very fragrant. The species are unusual in having three distinct leaf patterns on the same plant, unlobed oval, bilobed (mitten-shaped), and trilobed (three pronged; rarely the leaves can be five-lobed).[3] They have smooth margins and grow 7–20 cm long by 5–10 cm broad. The young leaves and twigs are quite mucilaginous, and produce a scent similar to lemons when crushed. The tiny, yellow flowers are five-petaled and bloom in the spring; they are dioecious, with male and female flowers on separate trees. The fruit are blue-black, egg-shaped, 1 cm long, produced on long, red-stalked cups, and mature in late summer.[1]
The name "Sassafras," applied by the botanist Nicolas Monardes in the sixteenth century, is said to be a corruption of the Spanish word for saxifrage.
Co
SASSAFRAS
Hibiscus
DE TRAH LAH LAZES
TomatoES
I LOVE TOMATOES
DE CHERRYH
Lobster Bisque
ALANCIENNE
I LOVE BISQUE
OUTRO DIA HUMA BISQUE ME SALVOU
CHESTER
SAY CHESS
DE
Chestnut
AND WATER
Lobster Dumpling
TO^DO DUPLICAHDO
PAVIMENTADO
ESCOLTAHDO
COITAHDO
Cappelli DE LOS ANGELOS
Mint
MINTA SEMPRE XUXUH
SE PERGUNTAREM SE VOCE^ EH GOSTOSO
DIZ QUE SIM
DIZ QUE SIM
Cherry Stone Clam
AHDORO CLAMS
AND BOUILLONS
DE
Bouillon
GoldEN SUNNY BROWN
TUDO DEVE MUDAR
Egg
Yolk
FOLK
TOTALMENTE FOLK
SAME TIMES
TO BE FREE
,CAPRICHEI
IN MY SOUL
Pork
SEUS SENHORES PORCOS
JAH PRA GRAMA
SEUS SUJOS
SakeI
EH XUXUH
VOLTEI AO TE^NIS
AND
SQUASH
MorENOS
DE
Asparagus
AND BYKE
WILL CHANGE
Parmesan
INTO
PEREGILL,
MAIN
I LOVE
MAINE
Black DEEP SEA Bass
Shellfish
CONTINUO DE SHELLFISH
AND
BouillonS
Saffron
DE TO^ FRAHCO
Rhode Island
DE
MusselINE
Skate Wing
VAMOS VOAR
POR
Bordelaise
Asparagus
DE ALPARGATAS
E
GATINHAS
MIAU
Bass
BASS
BASS
White Grits
DE GRITEI
PETIT POIS
DE
PeaS
Radis BEURRE
HOJE VOU DE BALONE^
UMA
O MELHOR MASCULINO
SEGUNDO AS MAIS LINGUAS
Chablis
CHABLIS
CHABLIS
Coffee
COFFEEE
CAFÉ
CAFEH
CAFÉ^
DE PAIXOES
O RAPAZ GOSTA DE FIHGADO
OHLHA O CAHRA
Passion Fruit
MULHER MELANCIA
PERAS
BANANAS
PIPINOS
CHOURISSSSOS
BARRIGUDO
VOCE^
ESTAH BARRIGUDO
XIXIH
LA
NA RUA
OFF COUSE
KOMBU
AND
BAMBUH
TRUFAS
BATATAS
SHABUH SHABUH
SHABUH
FOUR COURSE
DE XUXUH
MERENGUE
NEM VEM XUXUH
HOJE EU TO^
DE SHELLFISH
QUE EXPLODE
CHEHF
CHEHF
CHEHF
VOCE^ FICA BEM DE
AZUL

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The 3 P.M. Brunch With the 4 A.M. Vibe By BEN DETRICKNOV. 16, 2011 Continue reading the main story Share This Page Share Tweet Pin Email More Save Photo An enthusiastic reveler parties to a performance by Roxy Cottontail, a promoter, at Eat Yo Brunch at Yotel on 10th Avenue, where the $35 brunch allows patrons to eat and drink for two hours. Credit Deidre Schoo for The New York Times BRUNCH, an occasion for flapjacks, Bloody Marys and meandering conversation, is traditionally the most sluggish of meals. But a smorgasbord of clubby New York restaurants have transformed lazy midday gatherings into orgies of overindulgence with blaring music, jiggling go-go dancers and bar tabs that mushroom into five figures. No, boozy brunches aren’t new. Inspired by the daytime debauchery on Pampelonne Beach in St.-Tropez, where jet-setters arrive by Ferrari and yacht, early iterations began at Le Bilboquet on the Upper East Side in the early ’90s, and spread to meatpacking district flashpoints like Bagatelle and Merkato 55 in 2008. But more recently, these brunches have been supersized, moving from smaller lounges to brassy nightclubs like Lavo and Ajna. The party blog Guest of a Guest has taken to calling it the “Battle of the Brunches.” “Not everyone gets to run to the beach or jump on a plane,” said Noah Tepperberg, an owner of Lavo in Midtown, which started its brunch party a year ago. “If you want to leave your house on the weekend, brunch fills that void.” On a recent Saturday, Mr. Tepperberg stood in Lavo’s basement kitchen, surrounded by meat slicers and employees readying confectionary “poison apples” for a Halloween party for a pre-split Kim Kardashian. Upstairs, patrons in costumes danced atop tables and chairs, bobbing to the carnival syncopation of Jay-Z and Kanye West’s “Paris.” Confetti and blasts of fog filled the air. Continue reading the main story Related Coverage slideshow The Brunch Party Takes Over Clubs NOV. 16, 2011 Advertisement Continue reading the main story It was 3 p.m. “People walk in and say, ‘I can’t believe this is going on right now,’ ” Mr. Tepperberg said. The brunch bacchanalia shows no sign of running dry. The Mondrian SoHo is starting Scene Sundays this month at its Imperial No. Nine restaurant. In Las Vegas, the original Lavo started a Champagne brunch a few weeks ago. Similar affairs have bubbled up in Boston, Los Angeles and Washington. For those looking to replicate the formula, here’s a guide to some of New York’s frothiest. Day and Night Ajna Bar (25 Little West 12th Street, dayandnightnyc.com); Saturday, noon to 6 p.m. This extravagant French-themed party landed in October at Ajna Bar in the meatpacking district, after dousing the Hamptons, Art Basel in Miami and the Oak Room in the Plaza Hotel with rosé. Beneath an industrial skylight and fluttering flags from the United Kingdom, France and Israel, well-heeled patrons pumped their fists and posed for purse-lipped Facebook photos, racking up huge tabs every Saturday. “I understand there’s a lot of people out there going through hard times,” said Daniel Koch, the promoter who helped start the Day and Night parties at Merkato 55. “But what you want to do with your money is your business.” SIGNAL TO DANCE ON TABLES “If you’ve been sprayed with Champagne, make some noise!” a hype man will shout between piercing dance tracks from Robyn, Calvin Harris and Oasis. Dancers in orange bathing suits will emerge; pipes will blast jets of fog. In a dangerously drunken take on a bar mitzvah ritual, a man spooning dessert out of a giant bowl will be seated on a chair and lifted high into the air by his cronies. BRUNCH SET Club-savvy guests seem piped in from Miami, Monaco and Merrill Lynch. “I’m from the South, so drinking during the day is not new to me,” said a woman who wore a Diane Von Furstenberg dress but not the necessary wristband to enter the V.I.P. area. Outside, near a black Aston Martin coupe, a young man wearing paint on his face and sunglasses delved into socioeconomics. “We’re the 1 percent,” he said to a woman, matter of factly. THE BUFFET The Nutella-stuffed croissants ($12) cater to Europeans, while a gimmicky $2,500 ostrich egg omelet (with foie gras, lobster, truffle, caviar and a magnum of Dom Perignon) is for aspiring Marie Antoinettes. Champagne bottles start at $500; packages with several bottles of liquor and mixers for mojitos or bellinis are $1,000. The check can be sobering. “You didn’t look at the price of the Dom bottle!” a man barked into his iPhone, to a friend who apparently ditched before paying. “It’s $700!” STILL-HOT ACCESSORY Slatted “shutter shades” live on at Day and Night. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? Yes. Lavo Champagne Brunch Lavo (39 East 58th Street, lavony.com); Saturday, 2 to 6:30 p.m. Smog guns. Confetti cannons. Piñatas. Masked masseuses. Dancers in Daisy Duke shorts (some on stilts, obviously). Since last November, this Italian restaurant has roiled with the energy and pageantry of Mardi Gras. At the recent Halloween party, Slick Rick, an old-school rapper with an eye patch and glinting ropes of jewelry, lethargically performed several ’80s hits. Some of the younger “Black Swans” in attendance were unsure of his identity. “Is he big in London?” asked an Australian woman wearing a top hat. SIGNAL TO DANCE ON TABLES Caffeinated anthems like Pitbull’s “Hey Baby” and Roscoe Dash’s “All the Way Turnt Up” are accentuated by processions of bouncers carrying women above them in tubs, like Cleopatra on a palanquin. Polenta pancakes taking up precious square footage? Just kick them aside with your stilettos. Newsletter Sign Up Continue reading the main story Open Thread Newsletter A look from across the New York Times at the forces that shape the dress codes we share, with Vanessa Friedman as your personal shopper. You agree to receive occasional updates and special offers for The New York Times's products and services. See Sample Privacy Policy Opt out or contact us anytime BRUNCH SET Share Champagne spritzers with willowy model types and inheritors of wealth. The scrum on an October afternoon included the son of a Mongolian dignitary, six scions of Mexican plutocracy wearing novelty somberos, and at least one supermodel. “She’s everywhere,” said Mr. Tepperberg, as the nymph, whose name he couldn’t remember, disappeared into the jungle of merriment. THE BUFFET With the emphasis on tabletop dancing, Italian trattoria offerings (margherita pizzas for $21, and lemon ricotta waffles for $19) are often abandoned underfoot and sprinkled with confetti. Proving alcohol reigns supreme here, ice buckets are carefully shielded with napkins. Bottle service rules: Moët Brut is $195 and liquor starts at $295. Balthazar and Nebuchadnezzar sizes surge toward the $10,000 mark. RISKY ROSé Alcohol and high-altitude dancing can be perilous: there was a brief hullabaloo in one corner when several women took a tumble. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? Yes. Eat Yo Brunch Yotel (570 10th Avenue, yotel.com); Sunday, 11 a.m. to 4 p.m. If spending thousands of dollars makes your stomach turn, this newish party at Yotel is more easily digested. This affably cartoonish affair, held at the space-age hotel in Hell’s Kitchen with the design aesthetics of a Pokémon, draws a gay-friendly crowd lured northward by Patrick Duffy, a promoter. “There’s a lot of pressure in night life,” Mr. Duffy said. “But I feel like Sunday is a comedown. It doesn’t have to be perfect.” SIGNAL TO DANCE ON TABLES These connoisseurs of brunch wear designer shoes too stylish for tromping atop omelets. With a D.J. spinning dance tracks from LeLe and Earth, Wind & Fire, guests sip bellinis at the bar or banter at long communal tables. The performers are looser. One afternoon, Roxy Cottontail, a pink-haired promoter, vamped around the sunken dining area with a microphone. “Don’t make kitty pounce,” she rapped, before climbing atop a table. BRUNCH SET Clusters of trim men wear leather motorcycle jackets or shroud themselves in patterned scarves. “It’s an eclectic, downtown vibe,” Ms. Cottontail said. “We have the most fabulous gays in New York City.” When a platinum-blond waiter in skintight jeans pranced in front of a wall decorated with pictures of sumo wrestlers riding Japanese carp, it seemed straight from an anime cell. THE BUFFET For an egalitarian $35, patrons receive unlimited grub — options include chilaquiles, halibut sliders and seaweed salad — and a two-hour window of boozing. “It’s not bougie,” said Mr. Duffy, who bounded across the room hugging guests and hand-delivering shots. “You could be a poor, starving artist or someone that doesn’t take a client for under $20 million.” COLOR CODE Wear purple if you hope to be camouflaged by the staff outfits, chairs and ceilings. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? No. Sunset Saturdays PH-D Rooftop Lounge at Dream Downtown (355 West 16th Street, dreamdowntown.com); Saturday, 5:30 to 10 p.m. Despite a happy hour time slot, this sunset party atop the Dream Downtown hotel is not for pre-gaming. After funneling in brunch crowds from elsewhere, 8 p.m. has the frenzied atmosphere and intoxication of 2 a.m. The offbeat timing may deter conventional weekend warriors. “No matter how cool the place, some people feel Friday and Saturday nights are for amateurs,” said Matt Strauss, a manager of PH-D. “We’re not for amateurs.” SIGNAL TO DANCE ON TABLES The D.J. rapid-fires through tracks from C+C Music Factory, LMFAO and Rick Ross, but booze-lubricated guests scramble on couches with little hesitation. Those grappling with bursts of existential angst after six hours of brunch can gaze pensively at the spectacular views of Midtown Manhattan. BRUNCH SET Attractive women and affluent men knot around tables; hotel guests gawk from the bar. On a recent Saturday, Mark Wahlberg danced with a few friends, and David Lee, a former New York Knick, enjoyed downtime provided by the N.B.A. lockout. “We saw an angle,” said Matt Assante, a promoter. “People spend more money than at nighttime.” THE BUFFET Brunch is thankfully over, but crispy calamari ($17) and guacamole ($12) could constitute a light dinner. A bottle of Veuve Clicquot is $475. Cîroc vodka is $450. Cocktails like the Cloud Nine (Beefeater gin, Campari, grapefruit) are $18; a Bud Light is $10. WINDING DOWN After the rigors of daylong gorging, relax with the help of an on-site masseuse. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? Obviously.

The 3 P.M. Brunch With the 4 A.M. Vibe By BEN DETRICK NOV. 16, 2011 Continue reading the main story Share This Page Share Tweet Pin Email More Save Photo An enthusiastic reveler parties to a performance by Roxy Cottontail, a promoter, at Eat Yo Brunch at Yotel on 10th Avenue, where the $35 brunch allows patrons to eat and drink for two hours. Credit Deidre Schoo for The New York Times BRUNCH, an occasion for flapjacks, Bloody Marys and meandering conversation, is traditionally the most sluggish of meals. But a smorgasbord of clubby New York restaurants have transformed lazy midday gatherings into orgies of overindulgence with blaring music, jiggling go-go dancers and bar tabs that mushroom into fiv
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