take cocktails at JakeWalk

We escaped the Bastille Day Festival crowding Carroll Gardens and into The JakeWalk. Along the white concrete box, a line up of wooden tables were scattered with couples, shirtless babies and puppies. Inside, the dark room provided a cool refuge from the heat. Toille and sienna walls with cast iron lamps create a prohibition-era atmosphere. The menu offers over forty types of cheese, twenty-five wines by the glass and several detail-oriented cocktails.



A bartender donning a lamb chop mustache and weathered floral shirt set a few glasses of ice water before us. He offered support in our cocktail direction and began to violently shake a mixer while stirring another cocktail (think pat head and rub stomach at the same time talent). It comes as no surprise that the eclectic menu of cocktails were developed in part from Death & Co bartender Joaquin Simon. For our first round, I selected the Mostly Harmless (tequila blanco, lime, muddled cucumber and absinthe) and my company the Dudebro (rum, old time bitters, vermouth and aperol). My cocktail took me by surprise, I had temporarily decided to block out of my mind that absinthe has a licorice flavor. Though after sampling the Dudebro (too much man for me), I fostered an appreciation for my cocktail.

Not quite ready to go back into the sun, we requested a second round of cocktails. The For Esme caught my eye with dry vermouth, creme de peche, lime juice, demerana, allspice dram and sparkling rose. My company decided on the Enrique Palazzo, an overtly sweet mix of white rum, lambrusco, lime juice, pomegranate molasses and a float of navy strength rum. Of the four cocktails, the For Esme garnered my affection. The sparkling rose cut the liquor and juices, which created a pitch-perfect summer beverage.

The menu looks fantastic, I'd love to get in to sample the sharing plates, among those- fondue!

Images: NYMAG.

a dinner at Marc Forgione

We slipped into Marc Forgione's wine bar after a few failed attempts at uncomfortably crowded spots. The venue, also labeled as The Forge, is an epicurean throw on modern American cuisine-- accented by spacious communal tables, antique wooden shelving and shutters dating to 1857. We sipped on glasses of light, dining friendly Pinot Noir- while indulging in conversation.

After a few rounds, hunger presented itself: we decided to drink a plate of oysters while mulling over the entrees. The seasonal pick hailed from Virginia- small and aggressively briny, we elected to not finish the plate. The server noted that briny and Virginia rooted were signature favorites of the chef- he wouldn't offer any others. A disappointment in my opinion, the West Coast and North East offer gorgeous shellfish.

We moved on to course two.

While Forge is noted to execute seafood dishes better than poultry or meat, we decided to share the Suckling Pig for two. The dish came in wide-mouthed bowl with mustard crush fingerling potatoes. The ultra savory dish proved a bit too salty for the average palate. Pushing that downfall aside, the meat's texture was quite excellent and the potatoes balanced the dish well, albeit messy.

In closing, we were offered sugared mini brownies and our parkas from the coat check.



image (via)

black mountain: for wine, for sustinence.

Last night: Vadim drove down from Connecticut to see a share that I am deeply interested in. Carroll Gardens, gorgeous- exceptional. We decided to get a light bite, and to meet up with Max, over wine. Max suggested the Black Mountain Wine House, as he had been meaning to check it out.


The lighting is wrapped in honey hues, the crowd decent, the tables wood and carved with names of friends and lovers. Max (who apparently needs adult supervision) requested: an ashtray, a lemon, a glass of water and some matches. The skeptical barkeep decided to entertain the requests. Max performed magic. Max's magic earned us free glasses of wine.


On the suggestion of the barkeep, I sipped on the Flying Vine Red. The wine is a delightful, easy blend of Cab, Petit Verdot and Syrah. Vadim and I split the Thai Curried Mussels and Max requested the Panini, which is affectionately described as, "The House Mortadelia, Hot Peppers and Polish Bacon The Hipster; Goat Cheese, Eggplant and other cool stuff!" Both dishes were on par with wine bar expectations and quite wonderful in their balance of spice and variety.


Black Mountain is a gorgeous little spot. It's ideal for sinking into pillows, low light and conversation. The service proved to have a decent mix of attention, and anticipation of desires. The food plates are varied, curious and $10 each. I'll return. I'm interested in trying the Pitch Cabernet (Walla Walla, 2004) which is currently a featured bottle.