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Bread & Tulips - A Lunch Outing Gone Very Right!
By Doug Singer

A mission to explore some of the better lunch spots around the midtown and Murray Hill areas led me through the doors of Bread & Tulips. This cozy neighborhood spot serving rustic Italian fare in a casual setting is inspired by the regional diversity of Italy and features handmade pastas and pizzas, in addition to a traditional array of antipasti.

We started off our meal with a couple of amazing glasses of iced tea and the Castelvetrano Olives (house-cured specialty) which were spectacularly fresh and seasonally uplifting. Alongside was the delicious and perfect choice for a beautiful spring day, the Tuscan Kale (purple cabbage, agrodolce currants, walnuts, pecorino di fossa, lemon juice, organic olive oil). This served as a great appetite kick-starter and paved the way for the Housemade Meatballs (tomato, ricotta) and the Fried Artichokes (lemon-yogurt aioli). Both a nice representation of soulful comfort food, we were now ready to get a bit more serious.

Moving on we gladly dove into the rustic Pappardelle (braised leg of lamb, tomato, parmigiano) and enjoyed it immensely with the Housemade Ricotta Crostini—deeelicious! We couldn’t rightfully leave without dipping our toes into the pizza pool and were thrilled with the traditional Margarita (san marzano tomato, fresh mozzarella, basil)

All-in-all this was a very successful outing and I not only recommend Bread & Tulips for lunch, but I can’t wait for a repeat visit during the dinner hours.

www.breadandtulipsnyc.com

By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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