US Airways - July 2012 - (Page 46)

Water’s Edge By Ivy Lamb and Nancy Oakley FIND DRAMATIC VIEWS AND FINE CUISINE AT THESE CELEBRATED NEW YORK RESTAURANTS. THE RIVER CAFÉ New York City Imagine dinner set against the backdrop of Manhattan’s shimmering evening skyline, watching ships pass by on the East River — it’s a scene that has drawn diners to The River Café for more than 30 years. But this legendary restaurant, housed in a permanently docked barge under the Brooklyn Bridge, offers more than an iconic view. Opened in 1977, The River Café is one of New York’s ﬁrst waterfront restaurants. Over the years, # The River Café 1 Water Street, Brooklyn, New York City 718.522.5200 rivercafe.com Crispy Wild Shrimp and Watermelon Salad with Key lime vinaigrette For the marinade: 2 oz. fresh ginger, peeled and roughly chopped 8 cloves garlic, chopped 2 green jalapenos, seeds removed, chopped 1 red jalapeno, seeds removed, chopped 2 cups cilantro leaves 3/4 cup canola oil 1/2 tbs. kosher salt fresh ground black pepper Place half of the oil and all remaining ingredients in a blender and blend on high Click here for the full recipe. speed. Slowly pour in remaining oil to emulsify, and puree until very smooth. Consistency will be thick. Immediately cool over ice or in the refrigerator to help retain color. For the vinaigrette: 4 tbs. Pure Key Lime puree 12 oz. grape seed oil (canola may be substituted) 2 tbs. rice wine vinegar 1 tsp. kosher salt 1/4 cup sugar 1/4 cup water 1/4 red jalapeno, ﬁnely diced it has launched the careers of famous chefs Chef Brad like Larry ForSteelman gione, Charlie Palmer, and David Burke. Since 2000, executive chef Brad Steelman has presided over the kitchen, earning the restaurant its ﬁrst Michelin star. “It’s an American menu driven by fresh, seasonal ingredients,” says Steelman. “We strive to use the best of everything, and that’s one of the things I love about working here.” Take the crisp duck breast, topped with a whitetrufﬂe honey and fennel-pollen glaze, or perhaps the sauteed Hudson Valley foie gras. Be sure to end with the chocolate “Brooklyn Bridge” dessert, topped with a mini-cutout of its namesake. Of course, a great restaurant is about more than just the chef and dessert. The River Café also boasts excellent service and numerous awards for its wine program. The restaurant’s enduring appeal depends not on the food, service, or the location, but in the whole experience. As Steelman notes: “All the elements come together here.” PHOTOS COURTESY OF THE RIVER CAFE AND THE WATER CLUB 46 JULY 2012 usairwaysmag.com http://www.rivercafe.com http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - July 2012

US Airways - July 2012
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Beaches
Wine & Dine: Table to Farm
Adventure: Home-Court Advantage
Great Escapes: Mayan Adventure
Destination Fabulous
Gear Up: Activate!
London Calling
Room with a View
Chefs Tell: Water's Edge
Charlotte in 2012
Best of Health
Flying High in North Carolina
Charlotte U.S.A.: From Crackers to Gelato
University Spotlight: Grand Canyon University
Must Read: Better, Stronger, Faster
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace™
Window or Aisle?

US Airways - July 2012