Cleo
To channel this year’s classic Brown Leather fashion trend, head to Cleo to try their infamous espresso martini. The delectable cocktail not only embodies a classic coffee flavor with a touch of spice, but will give you that extra buzz needed to power through all season.
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Chef Adrienne Guttieri is a New York native born and raised in Broad Channel, Queens (The Rockaways). Growing up surrounded by Italian Food and her mother’s amazing cooking, Adrienne was always set on being a Chef to share those memories, flavors, and ideas with the world.
Adrienne studied Italian Cuisine at the Italian Culinary Academy and in Colorno, Italy. While in Italy, Adrienne worked for Executive Chef Claudio Cesena, at Antica Osteria della Pesa in Cadeo, Italy where she learned the meat and bones of Italian Cuisine, from fresh pasta production to curing to wine pairing.
Upon returning to the U.S., Adrienne worked for Chef Eric Lind at the rustic Italian restaurant Inatteso Pizzabar, located in Battery Park City, NYC. Following her stint at Inatesso, Adrienne spent three years at In Good Company Hospitality’s Park Avenue Tavern. There she learned everything from French technique, Southern Homestyle Cooking, Events Production, and Menu Creation, Management in both Front and Back of House, as well as cocktail production.
Adrienne transitioned to IGC’s Trademark Taste + Grind where she is currently the Executive Chef.
Broadwayworld.com had the pleasure of interviewing Chef Adrienne Guttieri about her career and Trademark Taste + Grind for our “Chef Spotlight” feature.
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Alli Torres, bartender at Refinery Rooftop in New York City
I love Hudson Baby Bourbon. This is mainly because I’m from New York, so you have to represent the home team. For 100% corn, it’s wildly smooth with a touch of caramel and leather. Must be that New York water that makes it delicious.
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Start your night out with dinner at The Wilson NYC, a New-American restaurant with an upscale vibe. What makes this place extra special is that they have an actual menu for dogs. If your pet has been extra good lately, consider ordering the grilled rib eye steak or the pan roasted salmon. For you and your significant other, we recommend unique plates like the blue crab carbonara or the almond ricotta ravioli. Regardless of the fall weather approaching, you can sit outside in their enclosed heated patio.
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Courtesy of Mondrian Terrace
(Serves: 4-6)
Ingredients:
Preparation: Add all ingredients, except the blue curacao, to a blender with 1 to 2 cups of ice (the more ice you add, the more solid the frosé). Blend and pour into glasses. Top with blue curacao for a splash of color and garnish with an orange wedge.
Alli Torres, bartender at Refinery Rooftop in New York City
I’m loving Noble Oak right now. They age it for a year in American White Oak and finish it with sherry staves. They use pressure and heat to mimic the seasons and plant a tree for every bottle. Personally, I love a bit of a spicier old fashioned so matching the sherry notes with Angostura really delivers some great flavor.
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The Wilson Labor Day weekend is the last weekend to take part in the New York restaurant’s Summer Staycation menu that includes Surf and Turf, Lobster Toll and Lobster Boil.
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