Posted on by Dawn Casale


When a friend needs some cheering up, the thing to do is go out for a lovely lunch. It certainly does not cure all that ails, but it sure does take her mind off things for a while. How can it not when it’s at The Dutch and when it ends with this….

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If you are a product of the 80’s, you’ll appreciate that a couple of the girls and I headed out to Jones Beach to see The Steve Miller Band and Journey. As tempting as it was to Aqua Net the heck out of our hair and wear feather earrings, we kept it pretty low key. That is, until they played “Don’t Stop Believin’”. How could we help ourselves? I still have a sore throat from that evening.

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A couple of weeks of my favorite things would never be complete without some oysters. Maison Premiere gets it right with a capital “R”. Aside from décor and staff that makes you feel as though you’ve just stepped into a Toulouse Lautrec painting, their oyster list is as long as my arm. Ninigret Cup oysters? They’re on there. Blackbear Points? Yup. As well as a host of other obscure varieties.

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Mollusk Madness was followed by dinner at The Elm. Chef Paul Liebrandt is masterful at combining interesting flavors and textures. Ocean trout with burratta followed by salt cod with gnochetti and broccoli rabe. I was skeptical too but sometimes you  need to put your meal in the chef’s hands.  Skilled chefs rarely disappoint.

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Dessert was no exception. The Gold Bar (ganache, huckleberry, red fruit sorbet) and Japanese Cheesecake (coconut, pineapple, lime).

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The week wrapped up with farmer’s markets, Pier 25 playground in Tribeca, some outdoor music and brunch at Locanda Verde.  That is a week ended well.

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Posted on by Dawn Casale | Posted in cobble hill


Dawn Casale

About Dawn Casale

Barneys New York was the place I called my second home for six years. It was the classroom in which I learned the importance of aesthetic, the power of creativity and the joy of indulgence. At a point in time which I cannot specifically put my finger on, I reflected on my career choices and decided to return to that which I really knew... food and humanity's love of it. I began to think about my childhood and how much of it had been happily spent in the kitchen. The memories of the aromas and flavors that came from my grandmother's kitchen were vivid and exhilarating. That is where I learned about the ritual and significance of food, the sense of happiness and comfort it brought, and the essential elements of quality and care that went into its preparation.

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