Gifts for your favorite foodie
When you make your list, check it twice and shop for gifts this holiday season, think local. Celebrate the great foods and food-related things that are made, produced, grown and available in Central New York.
Unpretentious homemade food, with a twist.
Cheryl Barsom and Donna DiRaddo are best friends with an appreciation for local, fresh and homemade food. When they opened a restaurant in Brewerton in July, they debated what to name it, then settled on a combination of both of their names: Barado’s Cafe.
Tradition and trend mix in our list of turkey recipes.
Bird is the word this time of year, and by bird we mean turkey. Originally a staple of the Native American diet, turkey was introduced to pilgrim settlers by the Native American Wampanoag tribe.
Next time you’re at a restaurant or liquor store, ask about New York wines.
Have you ever visited a local restaurant, scanned the wine list for Finger Lakes selections and found a token Riesling and token red -- or nothing at all?
Grab your market basket and shopping list
The Downtown Syracuse Farmers Market, held on Tuesdays in Clinton Square, is closed for the season. What's a local produce lover to do? Here are some suggestions that aren't too far afield. Grab your market basket and shopping list and head to:
See if you’re in the delivery zone
Want a bowl of soup, piece of quiche, panini, homemade chocolate chip cookie or a cappuccino -- or all of the above -- but don't feel like going out for it? Mello Velo Bicycle Shop and Cafe, on Westcott Street in Syracuse, now offers delivery by bicycle in the Syracuse University and Westcott neighborhoods.
Art and dining merge at this venue, since the chef and owner is also a sculptor.
Tash Tashkale, known locally and globally for his dynamic metal sculptures, has recently embarked on a new creative venture: a restaurant - Flame - of which he is chef and owner.
How do you take your coffee?
You might have had a cup of coffee from Salt City Coffee Roasters without even knowing it. It’s the house brew at restaurants like bc, near Armory Square, and Circa, in Cazenovia.
If you haven’t stepped out and about to dine in downtown Syracuse lately, you might find a few things have changed – as well as some new options.
The 317: The restaurant formerly known as Parisa closed in the summer and reopened in September as The 317. Chef and co-owner Chance Bear is in the kitchen, creating classic and new American dishes “with a twist,’’ like seared scallops with bacon marmalade and duck ravioli with raspberry demi glace (two recent specials). The 317 is open seven days a week, serving lunch, dinner (Tuesday-Saturday) and Sunday brunch. It’s at 317 Montgomery St. Information: 214-4267. Indian Tandoor: How about a plate of lamb curry or chicken tikka masala before or after your next Syracuse Crunch game or visit to the Everson Museum? Adding Indian spice, aroma and flavor to Harrison Street is Indian Tandoor, which opened in July. The menu offers plenty of vegetarian options, and you might even pick up a little Hindi while you’re there. Along with daily specials, owner-manager Sharaf Zaidi posts a Hindi “Word of the Day’’ each day to enlighten customers. Indian Tandoor is at 232 Harrison St., Syracuse. Hours are 11 a.m. to 8 p.m. Monday to Friday and noon to 10 p.m. Saturday. Information: 565-4099. Small Plates: This restaurant, which originated in Detroit, opened at the former P.J. Dorsey’s spot in Armory Square in September. The owners describe it as “communal-style dining’’ – foods designed to be ordered in multiple courses and shared among family and friends. The menu offers soups, salads, appetizers, brick-oven pizzas, five varieties of sliders, desserts and more. Small Plates is open seven days a week for lunch, dinner, late-night bites and Sunday brunch. Small Plates is at 116 Walton St., Syracuse. Information: Call 373-0031 or visit the website. The Black Olive: Fear not when you see the lights out at 316 S. Clinton St. The Black Olive has moved to bigger digs around the corner, to the space formerly occupied by Pascale Wine Bar and Restaurant. You’ll find old favorites, like falafel, spanakopita, gyros, souvlaki, rack of lamb, Greek salad and Greek platters designed for sharing, as well as an extensive cocktail list. The restaurant’s address is 250 S. Clinton St., but the entrance is at 204 W. Fayette St. Information: 399-5599. Clark’s Ale House: The popular pub, which for years anchored one corner of South Clinton and West Jefferson Streets downtown, will make a comeback later this year at 201 S. Salina St., former home of Traditions and, more recently, Wise Guys Comedy Club. Interior renovations of the site are well under way. Expect a larger selection of draft beers (32) and a simple menu featuring Clark’s signature sandwich (roast beef) plus a couple soups and salads. Flame: Artist Tash Taskale’s eclectic new restaurant (Sept. 6; http://www.syracusenewtimes.com/newyork/article-7416-hot-new-restaurant-f.html), featuring brick oven pizza, soups, salads and small plates, has expanded its hours to 11 a.m. to 10 p.m. Wednesday to Sunday. A special brunch menu is offered 11 a.m. to 3 p.m. Saturdays and Sundays. Flame is at 713 E. Fayette St., Syracuse. Information: 423-5263; or at the website.
Fans say they use them on pizza, burgers and salads
The popular porchetta sandwich on the menu at Stevie’s Street Eats – a food truck with a restaurant location at 989 James St., in the Imperial Gardens apartment building – features slow-roasted pork shoulder on a DiLauro’s Bakery roll, with imported speck and sauteed greens. It gets some zip from Hungarian hot peppers.