new amsterdam market

I’m a bit late to Peck Slip but New Amsterdam Market at the site of the former Fulton Fish Market is an exciting addition to the burgeoning convergence of small-scale purveyors, growers and foragers scattered about the tri-state region. It doesn’t compare to the sprawling, wholesale-oriented Greenmarket in Union Square, but then it has no designs on filling a niche that’s already been filled. Instead it’s a reinvention of the Public Market, once a prevalent city institution: a lively assembly of both the raw and the cooked. Producers and (barely processed) products. Brought together under a single roof, a public square – or in this case an ignominious parking lot – it’s tantamount to the great English food halls. Or think of Madrid’s Mercado San Miguel and the Marche d’Aligre in Paris – the kind of market you visit with a list, as well as with the anticipation of bumping into friends and neighbors. It’s a convivial place where you can get your weekly stash of kimchi beef jerky, varietal cider and Brooklyn-made tempeh, watch April Bloomfield demonstrate how to filet a fish, then catch up over popcorn-topped ceviche and drinking vinegar. Writers and foodies will plug New Amsterdam as the city’s next great foodie destination but don’t believe the hype. It’s better than that. As soon as the tourist crowds disperse I suspect it will come into its own as the local we’ve been waiting for.


mishdish at the mishnish

A contrast to the al fresco charms of the chippie is Mishdish, the local gastropub inside The Mishnish, a boutique Tobermory hotel. Situated as the far end of the harbor, Mishdish is fitted out in the contempo aesthetic of dark wood and crisp linens and is as inviting as it is mellifluous. It’s also as locavore a dining experience as one could hope for: locally caught, locally sourced, locally distilled, locally prepared, and locally served, the menu bursts with local pride. And rightfully so, I might add. (To save myself from excessive repetition, please assume the modifier “local” before all further nouns unless otherwise noted.) Fishcakes of salmon and haddock are lovely and light with mixed greens and a piquant splash of non-local chili. It’s about as far as you can get from the potato-laden belly bombers I remember as a child and I could easily takedown a second portion without blinking. A bowl of sweet langoustines brings out the skull-sucking carnivore in me. Split-grilled and drizzled in chive butter they come with a crusty hunk of baguette to soak up every last drop of buttery brine. My only regret is that I ordered an appetizer portion and not an entrée. There’s no getting away from Sticky Toffee Pudding, gluten be damned. Interestingly enough it’s square, not a dome, yet geometry does nothing to diminish the criminal pleasure of what is essentially a steamed piece of cake soaked through with buttery toffee and topped with vanilla ice cream. The coffee is good, too – if imported – and strong. It comes with a small chocolate bon-bon that’s as you’d expect, handmade just down the road.


what makes a better breakfast

What’s makes for a better breakfast than freshly-picked bananas with local Nevisian honey? Spiny Caribbean lobster hash with Hollandaise. Duh. Welcome to Nevis and the oh, so fabulous Four Seasons. I’m about to get spoiled.



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