Going to visit NYC?

A friend of mine is spending the next 6 days in NYC and asked for restaurants that "won't completely murder" his wallet.

Here's the email that I sent:
*please note: I lived in Manhattan about two years ago; though new restaurants have opened, the following are my tried and true favorites. I also think most tourists spend too much of their time in Midtown. It is for these reasons that I have focused my efforts for those who venture below 14th St.

Best Italian: (mid range price, family style, freaking amazing): Piccolo Angolo 621 Hudson Street, New York www.piccoloangolo.com
Hip/Australian: Public http://www.public-nyc.com/ - try the Kangaroo...and the chili infused vodka drinks. Make reservations-in NoLita.
Spanish tapas: Las Ramblas (west village) http://www.lasramblasnyc.com/ ; OR Boqueria (more of a scene, no ressies, both in Flat Iron and SoHo) http://www.boquerianyc.com/
THE COOLEST GASTRO PUB IN THE WORLD: The Spotted Pig!!! For SURE get the Gnudi (chef's most famous) and the Burger w/ Fries. http://www.thespottedpig.com/ Ugggh.
Chinese Soup Dumplings: Joe's Shanghai http://www.joeshanghairestaurants.com/ - go to the one on Pell Street and you can walk around the corner to the Chinatown Ice Cream Factory http://www.chinatownicecreamfactory.com/ for some freakin' amazing and different flavors of Ice Cream
Fresh, local, cheap: Westville (they have both an East and West version: both equally delicious). Make sure to get there with some time to kill, it gets full for brunch/lunch. http://www.westvillenyc.com/
Brunch: our favorite place to go was Nero's in the meat packing district because of the all -you-can-drink mimosas/bellinis, but a quick google search didn't pull up any websites- it may have shut down...

Want a really cool place to have a drink- prohibition style?
Go to the Campbell Apartment outside but still kind of in Grand Central terminal...old school lounge with a very cool history: http://www.hospitalityholdings.com/

Have fun in NYC and let me know what you think!"

Greennovation

The last 25 to 30 years have set up an interesting paradigm on the business landscape. More is always better. More is always desired. If you were an advertiser, you needed to get people to spend more money on, well, basically everything. If you were the government, you incentivized a collective environment that encouraged ever greater levels of spending and consumption, and, eventually risk-taking. If you were the financial industry, you wanted to create more products to sell to more levels of society to create more returns...and also to borrow ever greater amounts of money. And, finally, the consumer. More features, more technology, more loans, more credit...more, more, more.

The question as to whether the years to come will be different comes with a variety of answers. Some might say that capital investment will be the future engine of growth...that maybe the consumer will be more focused on saving for some time. Some might say investment returns will be...different in the times to come. Whether bullish, bearish, or somewhere in between, there is an interesting trend emerging that transcends a lot of political or market prognostication. This is something that can be embraced regardless of viewpoint, position, or leaning. It refocuses the discussion away from the next government program or the bears that have been calling for a correction for the last 6-months without really seeing one of any significance, and it brings it back to the core of the Global economy. Ideas, specifically, brilliant ideas and innovations, are what brought us to this point and to the society in which we live. Consistently figuring out ways to get "more" of this or that in the easiest way possible is simply not sustainable. As a society we will be driven by the original, the innovative, and the new. If we are to progress out of the current economic downturn in a way that will engendersustainability, we cannot focus on rebuilding or holding onto things that brought us to where we are today, but rather, it must be about looking towards something new. In 1909, would we have really been able to conceptualize cars, blogs, nuclear anything or even half the things that we rely on during our daily lives? How can we say today what will happen or be happening in 2109?

Well...we can say this today. If our society is going to make it to 2109, it wouldn't hurt to change the focus. How can we get MORE (always an attractive prospect within human nature) by using LESS.

Efficiency. Productivity. All of those words will be key, and can be seen as already being key. Over the past 6-months, companies have beat their projected earnings in record fashion. Interesting...considering we are in one of the worst economic downturns since the great depression. Some might say that it wouldn't make sense that companies should be beating analyst expectations in this fashion, but, accounting trickery aside, they're doing it by generating the same or similar top lines with less inputs and costs. Less employees, less materials...LESS in fact leading to more. It will never be detrimental to consider resource uses with a consistent focus on how to make sure things are being done in the best and most efficient way possible.

In fact, going GREEN and considering these types of ideas in the normal course of business activity has actually been proven to be more beneficial than most might think...

GREEN OIL: Bio-fuels are one of those "next big things." Everyone has seen the funny ads with the socially and environmentally conscious individuals traversing the country with a peace-corps like zeal and dedication on nothing more than fuel made from vegetables. Completely sustainable "green crude." What if algae was able to be created and developed so that the harvesting process for this fuel could be completely streamlined and more of it could be more efficiently produced? Synthetic Genomics, led by J. Craig Venter, and Sapphire Energy, backed by Bill Gates, are engineering algae currently. Their goal is to come up with a sustainable substitute for gasoline, jet fuel, and even diesel.

Once the idea of EXTRA COST and FINANCIAL

TRADEOFFS are tackled, sustainability is realized to be essentially one of the biggest current catalysts of organizational and technological innovation. Immediately, some of the most logical cost savings comes from using less inputs, some of the increased revenues come from better products, and some of the best ideas come from new business entrepreneurship. The smart way to think of environmental preservation is not as an increased cost, but instead as innovation's new frontier. The time is now, as it's never too soon to take up the charge and secure invaluable first-mover advantages. There are always going to be a plethora of opinions about public policies and best practices...and it's a safe bet that there will come a time again when people think less about saving for tomorrow and focus on consuming for today. One thing will be certain, however, and that is the fact that practicing economically sound innovations with a focus on preservation of the environment will not be going out of style any time soon. In some ways, LESS will always lead to MORE.

ANIMAL

The words of Animal by Mike Snow were drumming through my head as I was on my way last night to meet my favorite foodie for a late night dinner at Animal restaurant in West Hollywood/Mid-City. We had read so much about these hot young chefs that won Food and Wine Best New Chefs of 2009 and a James Beard nomination for Best New Restaurant- we had to try it for ourselves!

Dropping my car off at the valet (the easiest, quickest way to park here), I was instantly impressed by the simplicity of the decor. As my partner in crime put it "They just get it. The ambience is subdued so all the customer can do is focus on one thing: the food." The simple wine racks behind the bar, the black tables and chairs, and the egg shell colored walls, all added to that elegent New York City style of restaurant that speaks to my epicurean senses.

Greeted by our hilarious, knowledgeable waiter John was also a treat...

His recommendation for two: two appetizers and two entrees.

Our choices:

- Pork belly, kimchi, peanuts, chili soy, scallion

-Melted petite basque, chorizo, grilled bread

-Leg of lamb, merguez, salsa verde, alubia criollo beans

-Quail fry, grits, chard, slab bacon, maple jus

As witnessed by our choices, this menu is definitely NOT for those of us aiming to lower our cholesterol. If you do not fall into that category, however, find your way to this place immediately.

Save for one piece (out of the 8 pieces on the dish), the pork belly tasted EXACTLY as it should, with that amazing flavor of chicharron. Perfect blend of fat and meat (and yes, we ate the fat). The kimchi tasted straight out of a Korean kitchen. Mixing those two flavors together would not be something I would ever think to do, but the crisp, cool, spicy nature of the kimchee was an ideal pairing for the pork belly.

I don't think I've ever had melted cheese of any kind that did not taste good (pretty tough to get the gloriousness that is melted cheese wrong), but the addition of the crisp chorizo underneath of the Petit Basque cheese, then placed atop thick pieces of a french baguette had me reminiscing back to my days in Spain...perfection.

My eating mate had the leg of lamb. Upon first glance, we were surprised at how obviously over-cooked it looked. Beware of first impressions. We were proven wrong. Apparently the young chefs in the back roast it, quickly pass it over the grill, and then add some secret ingredients to create the flavor of this lamb which I have never heretofore tasted. Also not a huge fan of criollo beans (bad childhood memories) but this preparation, paired with the salsa verde, really hit the spot.

The quail fry. More moist on the inside, crisp on the outside than the best friend chicken. The chard, grits, and maple jus took me down to the South in a nuveau home cookin' kind of way. One bite with all the ingredients on my fork caused a tasty explosion in my mouth...and it was even better when finished off with with a gulp of the Mourvedre from Hug Cellars our waiter John so highly recommended.

And finally...

the Tres Leches. One of my favorite desserts of all time. As witnessed by the picture, we couldn't even wait to snap a photo before we dug into this one. I've had my fair share of Tres Leches. As simple as they are, I believe the flavors in this dessert ecompass everything I seek when deciding to eat a dessert (which I do only so often). This tres leches beats all that I have tasted.

Though we left this dinner a little over-satiated, we can't help but give this place our nod of approval. When in WeHo, check this place out.

The Question: Can the US economy recover without the US consumer?

This is an interesting question, and it cuts basically to the heart of the current issue. People generally believe that we are in a better place today than we were a couple of quarters ago. That much is understood. What isn't understood, and what is frequently asked, is whether or not this is sustainable. Have we been doing a lot of things that aren't repeatable in the coming quarters, or are we truly just getting warmed up? In the past, the consumer has made up about 70 percent of the overall economy, if we define "past" as the past 25 years of economic expansion. How has this occurred?

Note the following:

-Rising Asset Prices (house, stock market, etc)

-Low cost of borrowing and easy access to credit

-Decreased financial regulations that, in some ways, made access to money even easier than it otherwise would have been

These three main ideas, along with others, combined to make people very willing and very able to do one thing: SPEND MONEY. The key question to ask is, is what's going on today going to inspire people to spend money more freely? The government spending and Fed policy can help, but there is no economic force powerful enough to completely replace and regenerate the effect of the general population spending money. Note the following points relating to today:

-People are still WAY down in their investments relative to 2007 peak prices

-Home prices (depending on area) are depressed or still deteriorating

-Unemployment and under-employment are still on the rise

-Increases in regulations will tighten access to credit

-Securitizations are way down relative to recent past

-Bank Lending continues to be tight

-Savings rates have increased and are projected to increase further as consumers de-leverage their balance sheets

Maybe something will happen to turn things around, but these general facts, and probably some others, make a case that it is very tough to expect consumers to just jump right back in and start spending just as much as they were. Therefore, it makes sense to consider other ways in which the overall economy can grow. Consumer-led growth is a Keynesian principal, meaning, economic growth is catalyzed by the money consumers are spending. There is another view, the classical view, founded upon the idea of economic growth being centered around business invested and technological innovation. Ultimately, this innovation improves society and standards of living, and, while early in the cycle it does not lead to very much consumer spending, as the picture changes going forward, sparks ignite in a few distinct corners of the economy that lead to an overall larger and more sustainable recovery. A way to think of it is as though we had a pie, and the filling of this pie was depending upon factors that made people spend lots and lots of money. If people were spending, we had a nice, filling, tasty dessert. When they stopped, we were left with an empty crust.

When faced with an empty crust, there are two options:

1. Go back to doing the same things and trying to find the same sources of filling.

2. Create an entirely new dessert: Creating something new is definitely tougher to conceptualize, but that doesn't mean that it isn't possible.

Consider the following: Corporate balance sheets (ex autos and financials) are in fantastic shape. Companies are cutting costs and have more cash than during any prior economic down turns. The table is set for investment, especially with recent increases productivity and efficiency. As long as government policy is not too stifling, there is a significant chance of economic expansion, just not in the ways that it has been driven in the past 25 years.

This view was inspired from one of John Maudlin's pieces, Thoughts From the Frontline. What really grabbed me was that, instead of simply re-hashing all of the ways in which growth as occured in the recent past and trying to fit a square peg into a round hole, it takes what is currently going on and finds a theoretical framework that fits better than anything currently being proposed. There is no way to pull out a crystal ball and truly know. I just think it's nice to think that the recovery can come from sources and be driven by factors that no one truly knows at this time. If we can be so surprised by the crisis itself, who's to say we can't be equally, if not more surprised by the recovery?

Rising Cost or Rising Quality?

Every single day, the media is consumed with the question concerning how we as a nation plan to go forward in a world where the healthcare system is reformed, revamped, and reconstructed. You cannot turn on CNBC, read the New York Times, or even just show up at work without being faced with some sort of opinion. A couple things that most people seem to take as fact:

• The current system is too expensive

• Healthcare costs rise way too quickly

• The government has to do something

• Everyone deserves to be covered

The end goal is more noble than what it costs to get there...
I can't solve all of these problems. Actually, I don't think I can solve any of these problems. I did, however, read an interesting perspective the other day that took the discussion and thought process beyond a simple restatement of fact or a political analysis as to the timing and scorecard in the current Congress. I want to focus on the issue of cost, and specifically, how we measure rising cost.

Rising costs. Sometimes this is known as inflation. Inflation would be too few dollars chasing too few goods. It is easy to remember the last time you heard that healthcare costs rise faster than basically any other costs in this country. Health expenditures make up somewhere in the neighborhood of 16% of GDP. So, through time, the article that I read thought it important to ask one thing. Why? Why is healthcare so expensive? Why does the cost rise?

The assumption seems to be that costs are rising and this is unequivocally a horrible thing. Think of cars. Movie tickets. Almost anything. Have costs risen over time because these goods are exactly the same as they were? Have costs risen because of an overall rising of prices? Has it been a little bit of both? Examine the following argument.

I pose the following question: Has healthcare improved in the last 20 years? The last 10 Years? The last few years? Does this justify a higher cost? I mean, why do things improve in the first place? True, some people just believe in healthcare and in improving medicine for its own sake, and that's a nice ideal. But, that isn't going to keep drug companies making better drugs. It also isn't going to keep attracting the best doctors who want to push the envelope with new research and new procedures. At the end of the day, there has to be some type of economic motivation to keep a system improving itself. No one will keep improving a system to the maximum degree if they don't have an monetary gain at stake.

So, is healthcare and the cost of healthcare, rising too quickly? Maybe it is, maybe it isn't. But, the thing is, I think it's important to think of why costs rise. I think it's important to make the connection to how rising costs yield resources entering industries and attempting to find ways to make them better. The next time you or a relative gets sick...think about it. Do you want to take it on faith that your team of doctors is completely selfless and all about medicine for its own sake? Or, would you feel a little more comfortable if you knew that your team of doctors was just like any one else...trying to be the best that they can be all the time because they always have something to also gain for themselves and their own families? Socialism is a nice idea. But, can it work?

Jitlada Hollywood: The Real Taste of Thai

Earlier this week a friend of mine sent me an LA Times review of Jitlada, a small little restaurant off of Sunset- nestled into a strip mall (oh Hollywood, how I love you). Though I consider myself a semi-sophisticated epicurean, I confess that I have never tasted "Southern Thai" food before. Southern Thai cuisine is known for its use of turmeric (the fresh kind) and just overall pungent, spicy, dishes unlike anything I have ever tasted.

First order of business: read that review. It has every directive you will want to know before you enter that restaurant.

Three things we want to reiterate:

-DO NOT ORDER from ANY part of the menu besides the very back, the "specials" menu.

-If you like spice (and not just that 'hits you immediately' pepper spice but the kind of spice that creeps up on you after a few bites, the spicy that makes you feel like you may be on hallucinogenics), you will LOVE Jitlada's vast array of southern thai dishes- so try a few! .

-Make sure you enter knowing you will be spending the better part of your evening

there. Yes, service can be a little spotty...but it is well worth the wait. Here's why...

Our first dish was a perfect summery salad: deep fried catfish (though very light and airy to taste, despite the way it was cooked) over a bed of julienned mango and greens. This was actually my least favorite dish of the night- a testament to how amazing the meal carried on.

The simple glass table tops are those you will find in many Chinese restaurants all over the area; for Jitlada, they serve as free publicity. Among the four magazine excerpts underneath our table top was one from LA Weekly voting the steamed muscles as one of the Top 10 dishes in LA in 2007. That was our next dish- duh. Though simply cooked, the broth the muscles were served in was absolutely deep, rich, and divine. That broth took my breath away by combining the savoriness of the broth in a good bowl of Pho, with a spicy kick I've only tasted before in Indian cooking.

Finally, the pièce de résistance: Sator Bean with Lamb (No. 121). If you have a tolerance for a bit of pain, this dish is quite possibly on my list of Top 5 dishes I've ever had. In my life. The lamb: cooked to perfection. The sator beans and that spicy sauce is what made it, though. Upon first taste, both my friend and I thought it was one of the most flavorful mouthfuls we had ever come across. Three bites later, both our eyes were watering in gleeful pain, our bodies not knowing if we wanted more or if it this reaction was our bodies telling us to stop eating.

Oh, one more thing: beer, water (lots of it), and some brown rice make this meal much more pleasant. Go with friends, be ready to sweat (think of it as a culinary form of detox), and engage with Jazz (the owner) to make sure you are getting the best Jitlada has to offer.

An exquisite experience...

We have always seen the meal as a center of the human experience. -ChezPanisse Commitment to Sustainability

Thursday night we had the pleasure of dining at Alice Waters' famed Chez Panisse in Berkeley. We had made the reservations two months in advance, studied up on Alice Waters' philosophy on food, and had the tasting menu up on our screens the entire week leading up to this night: we were ready to rock. What was to follow was an evening of epic proportions (to be taken both figuratively and literally); an experience that changed the way I view, eat, and enjoy food.

Chez Panisse's core philosophy lies in the underlying belief that every segment of a meal- from the choosing of locally grown ingredients to our waiter capping the night off with hot mint tea- is inextricably linked to the human experience. I can say with absolute certainty that every individual we met who worked that evening personified these firmly held beliefs.

The wait staff: impeccable in execution. From the moment we stepped into the dining room, Gianni welcomed us with open arms. I am an incredibly curious person (especially when it comes to subjects of intense interest), and I peppered him with every question that came to mind. He answered them all, with no hesitation, in a way that conveyed the utmost passion for what he does. Even better yet, he dug our inquiries and gave us a personal tour of the kitchen in addition to giving us tastes of wines he felt went really well with our dishes. I would go back to Chez Panisse simply for the service I received from Gianni.

The food: fresh, seasonal, local DOES make a difference. Home made ravioli, squab liver, perfectly prepared duck, every dish appeared refreshingly simple while tasting absolutely divine. After meeting the chef and cooks in the back, you could tell the care used in the preparation contributed to how well these plates worked together.

In conclusion (and even though my fave Tony Bourdain despises the woman) we loved Alice Waters, Chez Panisse and the entire experience surrounding this little Berkeley eutopia. Go there...as fast as you can...and savor every minute!!