Metropolitan Report
  • HOME
  • DINING
  • TRAVEL
  • SPIRITS
  • WINE TRAIL
  • BEAUTY / FASHION
  • CULTURE / NIGHTLIFE
  • GIFTS / TECHNOLOGY
  • FOOD & WINE NEWS
  • CONTACT
  • CHATEAUX
West Village Welcomes Newest Ethiopian Outpost
Picture
Picture
By Doug Singer

Nestled between New York’s West Village and Meatpacking District, the exotically sultry environment of Injera has created a buzz from the moment that they opened their doors. You will disappear amidst the magical environment in this hip, yet cozy establishment which is adorned with decorative masks and elegantly lit lanterns that help to articulate the vibrant aesthetics of the African continent. Named after the bread used to eat the savory creations being gracefully prepared on a daily basis, Injera is delivering what is for me, the finest Ethiopian cuisine in New York City today.

The carefully crafted menu highlights many ingredients specially made and imported from Ethiopia, ensuring their loyal diners a genuine experience. Organic beef, poultry and a wide variety of delectable vegetable dishes, which also meet the standards of vegan food preparation, highlight the menu which is sure to satisfy many different dining preferences. As my guest was a vegetarian, we had an opportunity to see what they could deliver in this category and the results were a beautiful variety of culinary preparations.
Picture
For the meat eater, the Beg Wot (slow cooked lamb stew with onion, garlic and berbere) and the Awaze Tibs (marinated lean beef cubes sautéed with onions, tomato and peppers) were sublimely addictive, as was the Tuna Kitfo (freshly minced cuts of tuna marinated in butter, served with spices). The menu is carefully curated to delight newcomers, as well as true aficionados of the cuisine—and this they do extremely well. 

Owners Baizy Keflay (Ethiopian native and a staff member of the iconic Indochine) and Chef Pierre Casaux (a French expat and former owner of L’Orange Bleue in SoHo) run this establishment with style and soul. A heartfelt hospitality is present at every moment and this is sure to become a new favorite. 

www.injeranyc.com

By Michael Hepworth

​
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
Proudly powered by Weebly