The Redeye Grill: Great Steaks, Service And Sensational Sweets!

By: Anne M. Raso

My recent trip to Redeye Grill, the long-standing and chic eatery at the corner of 56th and Seventh, only proved the old staying that “some things, like fine wine, get better with age.” I have been here about six times in the past 15-20 years, starting with a press luncheon for P. Diddy given by Universal Music back when the record companies still had money to burn and digital downloads hadn’t taken over yet. The décor is a mélange of different looks—I would say it’s a classic New York Steakhouse meets Soho Loft Living with a touch of Old Hollywood added in for good measure. There are high ceilings with massive saloon style chandeliers and what seems to be enough seating for about 200 guests, plus private dining rooms. You see a lot of people celebrating milestone events in their lives here, so it’s a “special place” where the prices are not cheap—but you get quality AND quantity.

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Hurry to Haru: Seasonal Specials from Savory to Sweet

By: Finance Foodie

During this past long weekend, the Mister and I decided to explore the Theater area dining scene before seeing a show on Broadway. We were both in the mood for something Asian, so we decided to go to Haru's Midtown West location. I remember ordering delivery (often) from Haru on Seamless back in my investment banking days, so I figured I'd pay a visit to the restaurant that I accumulated so many takeout boxes and bags during those long work nights.

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Online Bingo Communities

Brought to you by New Look Bingo

Bingo was initially played in social gatherings, at churches and other such places either to raise funds or was played as a completely recreational event. Then came casinos and then came online bingo. The charm of the game right from the beginning has been the fact that people could meet over a hot cup of coffee and have more to do with their time there than just talk to one another.

Tasting The Tradition Of Italy—And Getting A Lesson On Authenticity, Freshness And Where The “Classics” Are Created!

By: Anne M. Raso

Being a fan of authentic Italian cuisine, especially fine cheeses and gourmet “salumi” like prosciutto, mortadella and Cotechino Modena, I was very happy to recently attend “Tasting The Tradition Of Italy” event given by The Italian Trade Agency and the Italian Association Of Geographic Indication Consortia at the Osteria Del Principe. Italian cuisine has become so widespread in the USA's foodie culture for the past 75-90 years—and it is arguably the most popular type of foreign cuisine that we have--yet there’s still so much to learn about quality and authenticity of the products Italy has to offer. Guest speakers were Pier Maria Saccani from AICIG, Mary E. Barham of the American Product Of Origin Research Foundation.

Pecorino Romano and Pecorino Toscana Cheeses

The Angus Club Steakhouse: A Prime Choice For Great Aged, Grass-fed Beef!

By: Anne M. Raso

To be straight and to the point, I adored my recent (and first time) visit to the Angus Club Steakhouse. Their supplier of meat is Master Purveyors (masterpurveyors.com), whom also supply such other wonderful New York steakhouses including Bobby Van's Grill, which I declared a year ago to have the best and biggest filet mignon in NYC. Well, when I bit into my filet at Angus Club Steakhouse, the aged, grass-fed meat (done medium rare) was so delicious and "buttery," that I swear I died and went to some sort of beef heaven!

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