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living

Caliente! LT Steak & Seafood with Poeti Coming Soon! Meet Our Artisans Small Purveyors and Farmers Austrian Wines On the Road with Perc y Rodriguez Experience Miami’s Only Four Star / Four Diamond Boutique Hotel. Stan Smith and Laurent Tourondel at the US Open Culinary Experience. contents 5 It’s Hot in Miami LT Steak & Seafood—Poeti coming soon! welcome! 6 The Chef Carlos Torres talks about the

Welcome to another edition of LT Living! 2016 was an exciting year, with L’Amico entering its second winter season and LT Steak & Seafood heating up Miami at The Betsy. Poeti is our next opening, also at The Betsy, and then 8 Wperhaps I’ll swing my attention back to New York, where I have a few projects in Travel Destination: Miami Insider tips on where to go the works! But for now, there is plenty to keep me busy.

Truffle season is upon us, and they make their way onto the at L’Amico this “Sitting in the charming Betsy Hotel, right on Ocean Drive, winter along with richer pastas and braised dishes. Soups make an appearance on . 11 LT Steak & Seafood serves up an impressive (expected) Meet the Artisans menu of high-quality.” - Dining Out Magazine LT Steak & Seafood’s fantastic menu is tailor-made for Miami, as Chef Carlos Where our fine ingredients come from Torres will explain. What a great city Miami is! When I am not in the working, I try to enjoy morning runs on the beach and checking out new , which always seem to be popping up.

Locally, lots of events have kept me on my toes in New York. I made kale pizzas 14 with gorgonzola and fennel at the Italian Kitchen during the Food & On the Road in Austria LT Steak & Seafood Beverage Director Percy Rodriguez Wine Food Festival and a Long Island corn gelato at Chase’s US Open Culinary let us tag along at The Betsy - South Beach Experience, where I was excited to meet tennis legend Stan Smith. 1440 Ocean Drive, Miami Beach 305-673-0044 | www.LTSteakandSeafood This season is perfect for meeting up with friends and family around a table. Please come join us at ours. For even more fun at home, enjoy our menu to go, including my secret pizza dough! I was inspired to create this program by the 17 number of requests I get for tips on how to make pizza. Enjoy! Cocktails at the Vine Winter delights on the list

—Chef Laurent Tourondel

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HAUTE LIFE Ad 12.2016.indd 1 12/2/16 3:30 PM Poeti Inspired by rustic Italian pizzerias, Poeti is a casual, Laurent Tourondel’s trattoria-style that will offer classic dishes made from local ingredients. Open from 10 a.m. to midnight, it will be a more casual yet elegant option for light Italian fare. “Of MIAMI , it will offer brick-oven pizzas,” says Chef Tourondel, who has perfected the ultimate crust at L’Amico. Expect similar mouthwatering results here!

Poeti capitalizes on Chef Tourondel’s classic training and skillful innovations. The menu will include not only pizzas, but also freshly prepared seasonal pastas and rotating selections of charcuterie and antipasti. In addition, Poeti’s grab-and-go counter will offer customers classic Italian sandwiches, wraps, salads, pressed juices, and . Stop by for to indulge in delicious baked goods, fresh and local LT Steak & Seafood fruit, and breakfast sandwiches.

It doesn’t end there. Next Poeti at The Betsy South Beach to Poeti is Poeti Gelato & Crêpes, which will serve up a menu of sweet crêpes, ith the recent opening of LT Steak & Seafood at The house-made gelatos, and Betsy South Beach and the 2017 debut of Poeti in the unique toppings. hotel’s new Art Deco Wing, Chef Laurent Tourondel has W Its name inspired by some secured his footprint in this savvy beach town. “There are so of the most influential and many amazing dishes on the menu at LT Steak & Seafood,” beloved poets in the country, explains Chef Tourondel. He points to the sushi and sashimi as Poeti’s entryway includes a highlights, right along with the steaks. “Items such as the short uniquely stunning sight of rib bao buns are popular and have been a guest favorite since engraved poetry from 12 poets our opening.” For first-time guests, he recommends the spicy inextricable from Miami’s literary legacy. tuna roll, the Betsy crab cake, the branzino, and the steak.

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ap13864_26_haute_life_ad_v1_m.indd 1 11/30/15 5:00 PM miami AVOCADO PEAS 7-GRAIN BREAD, FETA, SPROUTS, LEMON ZEST

Makes 1 sandwich

INGREDIENTS 7-grain bread, sliced 2 oz Smashed Peas and Avocados (recipe below) 1 oz feta cheese, crumbled 1/4 oz pea sprouts 1/2 oz olive oil Lemon for zesting Maldon sea salt Butcher-cut black pepper

“We put Latin touches in every dish to ensure that people Smashed Peas and Avocado aren’t just coming to a steakhouse, they are trying Latin 6 oz heavy cream 24 oz gorgonzola piccante food in every bite—it’s part of the experience.” 18 oz gorgonzola dolce TONNATO- 26 oz mascarpone

Pulse the peas in the food processor until evenly chopped. Mix the remaining ingredients in a bowl, and season with salt to taste. STYLE TUNA To Assemble Chef Carlos Torres Toast the 7-grain bread. SALAD Spread the Smashed Peas and Avocado over the toast, being CANNELLINI BEANS careful not to press down too hard. Top with the crumbled feta and on LT Steak & Seafood—with a Twist then the sprouts. Makes 1 salad Drizzle with the olive oil and finish with the freshly grated lemon zest, Maldon sea salt, and butcher-cut black pepper. INGREDIENTS Originally from Bogota, Colombia, Chef Carlos Torres carries culinary inspiration 1/2 oz Tonnato Sauce (recipe below) 1/4 lemon wedge 1 oz good-quality canned tuna Pinch dried oregano from his Latin roots to LT Steak & Seafood at The Betsy in Miami Beach. The current 1 Cannellini Salad (recipe below) Pinch crushed red chili flakes chef de , Torres moved to New York at 23 to work at Lucy Latin Kitchen. 2 1/2 oz sliced spice-crusted tuna There he saw Latin food served in a fine-dining environment for the first time. “It was Spice Crust 30g cumin, ground 5g cardamom, ground a shock for me to see rice and beans and plantains served in this way. I’m in love 20g fennel, ground 30g coriander, ground with Latin cuisine, and that’s what I get inspired by, every time.” 5g cloves, ground 10g black peppercorns, ground Mix everything together well.

Today, Chef Carlos Torres brings his Latin inspiration and signature Just as inspiring for Torres is working for Chef Tourondel. “I’m always Evenly coat all sides of tuna with spice mix and sear in a dry cast iron pan style to LT Steak & Seafood, elevating the Miami eatery beyond a classic in search for what’s new out there, and everything brings me back over high heat for about 10 seconds on each side. Cool before slicing. steakhouse. “We’re not an old-school steakhouse—we offer a new twist to . Chef Tourondel wants to . He still wants to take an Tonnato Sauce on that idea. Chef Tourondel is focused on farm to table, which inspires ingredient and put it in a hot pan. That is something that I admire, 1 cup mayonnaise 1 tbs lemon juice us to support local farms and work with the freshest product. We bring because it’s not trendy, it’s just good cooking. He is hyper focused on 1/2 cup oil-packed tuna 1 tbs sherry vinegar 3 anchovies 1/2 tsp Tabasco the locals and the tourists alike the best of Miami. That is what makes local ingredients and the farm-to-table process. His dishes are still on 2 tbs capers Salt and pepper to taste LT Steak & Seafood fresh!” He points out the many vegetarian items on trend and plated in a way that is super modern. His food remains classic, 1 tbs garlic, chopped

the menu, which is atypical for a steakhouse. “There are vegan items, as but with a very modern touch. That’s our goal here too.” Puree all ingredients in food processor until smooth. Season with well as a lot of fish and seafood. We’re not just centered on steak. We salt and pepper to taste. cater to all of Miami’s needs.” Located in the heart of Miami’s historic Art Deco District, LT Steak & Seafood aims to feed off the energy of Miami, a city of locals and Cannellini Salad 1/2 oz rocket arugula 1/4 oz cured black olives The kitchen is home to a fusion of culinary styles. Classic traditional tourists with an appetite for innovative cuisine. “One of my ideas when 1 oz radicchio, chiffonade 1/2 oz Spanish onion, thinly sliced steakhouse food and Latin flavors also rely heavily on locally sourced we changed the menu was to put Latin touches in every dish to ensure 2 oz cannellini beans 1 oz red wine vinaigrette ingredients and a very hot oven. “We cook our steaks in a 1,400°F that people aren’t just coming to a steakhouse, they are trying Latin 1 oz fennel, shaved Salt and pepper to taste broiler, which has always been a Chef Tourondel signature. His char is food in every bite—it’s part of the experience.” He highlights the menu’s In a medium bowl, mix together the arugula, radicchio, beans, fennel, olives, and onion. Dress with the vinaigrette, and season with his mark. This oven helps us get that perfect crust. The local farms give empanadas: a crab empanada with lemon dough and one filled with salt and pepper. us tomatoes all year long, which is pretty amazing. I work with farms that squid ink. ”These are not your regular empanadas,” he smiles, “and the To Assemble have micro greens, lettuces—a wide selection of ingredients, depending difference really brings people in.” Spoon the Tonnato Sauce in the center of the plate and spread on what is in season. Right now, I have the benefit of all kinds of beans to around in a thin layer. Gently fold the canned tuna into the use in our menu.” Cannellini Salad and build on the plate. Arrange the sliced tuna over the salad, and squeeze fresh lemon juice over the salad. Finish with a pinch of dried oregano and crushed red chili flakes.

6 2017 . LT LIVING 2017 . LT LIVING 7 miami 5. the Betsy South Beach

Destination: 1. 2. 8.

6. MIAMI 4. Get to know Miami with these insights from a true Miami insider: Ed Ponder, director of guest services at The Betsy South Beach.

3. 7.

Cultural Gems Bella Cuba has been quietly Bookworms Take Note! Art Deco Best Beaches 1. Miami Auto Museum at the tucked off to the side of Lincoln Road The Betsy offers in-room libraries 5. Head to Ocean Drive between 12th Off to Market This Winter Dezer Collection is a car lover’s and Washington Avenue for nearly a for all its guests. The libraries and 13th Streets, where the Tides 6. Don’t miss the Lincoln Road Crandon Park in nearby Key Biscayne dream located in North Miami. It dozen years. This small family-owned are diverse, from humor and hotel neighbors the Leslie and the Carlyle Farmers Market every Sunday from is where locals quietly make their way while houses hundreds of classic vehicles and establishment is known for its fresh autobiographies to poetry—all free hotels. All three were built between 1936 9 a.m. to 6:30 p.m. and the Adrienne tourists flock to Miami’s bustling South movie cars from Back to the Future to Cuban favorites, comfy atmosphere, and easy to take to the beach. and 1939 with restored facades showcasing Arsht Center Farmers Market Beach. The two-mile beach is family friendly, James Bond classics and the Batmobile. and friendly service. classic art deco rectangular and horizontal in front of Books & Books Café from 4:30 with gentle Atlantic waves, a carousel, and dezercollection.com 3. The Wolfsonian at FIU offers window patterns, eyebrows, and masonry. to 8:30 p.m. an outdoor roller-skating rink. visitors an amazing art collection on Bakehouse Arts Complex was Shoppers Paradise multiple floors and a gift shop with The Raleigh Hotel’s bar is small The 85th Street Beach along Collins a gem in the community long before 2. Miracle Mile (in Coral Gables) offers literature for purchase. wolfsonian.org but with giant charm and character of Farther Afield Avenue is the best place to swim if you’re its Wynwood neighborhood was luxury shoppers their fill of fine local bygone days. 7. The Upper Keys of Key Largo looking for relaxation and quiet. It’s one established as the go-to Arts District. retailers. This well-manicured roadway Miami Design Preservation and Islamorada are the perfect of Miami’s only stretches of sand without An arts incubator studio house for is a touchdown for brides and grooms, League’s Art Deco Gift Shop has The United States Post Office day-trip getaway for beachwear, beer, and condos or hotels looming over sunbathers. emerging and lesser-known artists in a but also those seeking custom-made a wide range of reading material—from on Washington Avenue and 13th Street sunbathing. Shirt and shoes are tossed at state-of-the-art complex. bacfl.org clothing, rare timepieces, and fine stones colorful and informative paperbacks was built in 1937 but renovated to John Pennekamp Coral Reef State Park, and gems. shopcoralgables.com about art deco design, history, and maintain a classic example of design and where you can enjoy snorkeling, scuba Unwind and Relax preservation to classic journals and elements of yesteryear. diving, and canoeing. Fresh fish is always 8. The Wellness Garden & Spa on Authentic South Miami Twice is the destination of modern-day novels. mdpl.org on the menu at the Fish House. Detour the Roof Deck at The Betsy American Cuisine choice for vintage and bargain shoppers for delicious conch chowder under the South Beach is the where I am El Pub in Miami’s Little Havana is popular seeking unique and luxury clothing, Culture Club bridge at the Island Grill. And take a long, privileged to be the director of guest with visitors and locals alike. Super casual, jewelry, and accessories. Way off the Thirsty? Futurama, a creative workspace in exhilarating jet ski ride at the Postcard Inn services. Our treatments are natural and affordable, authentic, and one of my go-to beaten path, but worth the detour. Its 4. Head to Abbey Brewing little Havana; Kroma, a collective art Beach Resort. inspiring—and most are linked to poetry of places with out-of-town guests. spin-off Casa Twice has an independent Company or J Wakefield space in Coconut Grove; the arts collective great international writers. reputation for fun and treasured home Brewing for a craft beer! Little Haiti Cultural Center; furnishings. miamitwice.com and CubaOcho, a museum and performing arts center. 8 2017 . LT LIVING 2017 . LT LIVING 9 Meet the Artisans

Any great chef will tell you that a dish is only as good as its ingredients, and that’s why Chef Laurent Tourondel leaves nothing to chance. Here’s a look at some of the purveyors L’Amico uses daily. Corporate Chef Larry Baldwin walks us through why each business is special and where you can sample their products on the menu.

Fall Vegetables at The Chef’s Garden

Blue Moon Acre’s the chef’s garden Sushi Rice

Salumeria Biellese blue moon acres

Salumeria Biellese Salumeria Biellese opened in Hell’s Kitchen in 1925, when two friends from Northern Italy decided to offer delicious Italian and Mediterranean salami to New Yorkers. Still family- owned and –operated, the store continues to sell some of the best and cured meats—nearly 80 types—to the city’s best chefs, working to recreate Old World specialties not readily available in the States. While the concepts and marketing are modernized, you will find no compromise in taste with these handmade sausages. “This small ‘old school’ New York City company makes excellent Taste it: We use their cotechino on our menu (cotechino hash), and finocchietto artisanal meat products.” is on our board and frequents pizza specials. We also use their nduja (cured spicy —Larry Baldwin, Corporate Chef spreadable salumi) and lardo, among others, for our house specials. p hy Photogra S. B artholomew Paul rice bowl:

2017 . LT LIVING 11 CODE: PEL-16-1-EXP-HAUTE PUB/POST: Bon Appetit, Food&Wine, GQ, PRODUCTION: A. Hadjioannou LIVE: 7.75” x 10.375” DESCRIPTION: Let taste be your guide. WORKORDER #: 008207 TRIM: 8.25” x 10.875” Hogarth & Ogilvy FILE: 11A-008207-02C-PEL-16-1-EXP-Haute.indd SAP #: PEG.PEGPEL.16026.K.011 BLEED: 8.5” x 11.125” 212.237.7000

the chef’s garden ultra-watercress pu rvey o r s

Jim and Kathy Lyons at blue moon acres

blue moon acres

ricotta making at salvatore

Salvatore Ricotta Blue Moon Acres The Chef's Garden Inspired by a in a small San Owners Jim and Kathy Lyons both had Using traditional farming methods Gimignano enoteca in Italy, Betsy Devine backgrounds in natural food wholesaling and combined with innovative technology, and Rachel Marks decided to make their farming when they decided to own and operate the Chef’s Garden has delivered special own ricotta back in Brooklyn and name a farm in 1992. They grew their business from a products from the farm to the world’s their company after the restaurant’s small CSA to a large wholesaler for restaurants. most discriminating chefs for nearly 30 owner. Using the freshest, fattiest whole In 2007, they acquired an additional 63-acre years. Started in the heartland of rural milk they could find from Hudson Valley farm in Pennington, New Jersey. With a focus on Ohio by farmer Bob Jones Sr., the farm Fresh, a co-op in upstate New York, they sustainability and soil biology, their produce— was all but destroyed during a hailstorm in hand-make 500 pounds of ricotta a week organic micro greens, baby salad greens, and the 1980s. A happenstance conversation in their production space. vegetables—is hard to beat. One of their first with a chef set them off to rebuild with supporters, Chef Tourondel uses their Maratelli a different goal in mind: focusing on the Taste it: We use it in our smoked rice, with which he created an incredible risotto needs and wants of chefs, but replacing ricotta gnudi. The preparation of this dish for last year’s Food & Wine Festival Greenmarket conventional farming methods to varies seasonally. Brunch, among other ingredients. You can emphasize quality over quantity. The farm find this rice along with their micro and mezza quickly became a playground for chefs, “Saxelby Cheesemongers introduced greens on his current menu. delivering slowly grown vegetables, micro us to this cheese when we were looking greens, heirloom vegetables, specialty for a locally sourced smoked ricotta. Its Chef Baldwin: Blue Moon Acres has lettuces, and edible flowers. texture is formidable, and the smokiness a diverse assortment of micro and baby is prevalent but not overwhelming.” greens in a variety of sizes. They are mostly Taste it: In our seafood dishes, such as greenhouse grown, which makes them the sea scallops and octopus, and more than —Larry Baldwin, Corporate Chef available year-round. They also have unique likely appearing in our weekly specials as well. seasonal items, all super high quality. Inc.

ica Taste it: Throughout our menu! Pea “Their ultra-watercress is

Amer Ame LET TASTE BE YOUR GUIDE. leaves on the meatballs, salad for the incomparable and available year- rth With its gentle bubbles and distinct mineral balance, omelette souffle, micro cilantro on our crab No round. The Chef’s Garden has an s No crostini, mezza red kale and purple mizuna S.Pellegrino introduces you to a world of unique taste experiences. impeccable reputation for extremely ater ate on most of our brunch egg dishes, as well as high standards of quality. ” lé W in various special house dishes. est

Nest —Larry Baldwin, Corporate Chef

16 Find your guide to good taste. 2

© 20 Visit sanpellegrino.com

2017 . LT LIVING 13

Art: PEG16001A_001T1_SWOP3.tif (CMYK; 833 ppi; Up to Date), SPEL_LOGO_UPDATED_2013_KO-4C-HO.ai (Up to Date), PEG16001A_002A1_Bottle_Swop3.psd (CMYK; 1295 ppi; Up to Date) The vineyards at Strehn Johann Donabaum a us and his wife trian wine s “... he makes wines ‘with a lot of feeling for the rhythm of nature,’ unfined and avoiding the use of enzymes or cultured yeasts. It’s a true reflection of the quality of the winemaker and his viticulture. —Percy Rodriguez, Beverage Director

is trip started south of Vienna at Strehn in Burgenland, where, even Hfor April, the temperatures were unforgiving. Pia Strehn, the owner’s daughter, took a group on a tour of the vineyards, where Percy was struck by the white rocky soil, almost sandy to the touch, and overall healthiness of the vineyard despite the full sun. “There was a nice biodiversity throughout, slightly untamed yet purposeful horticulture,” he noted. Lunch paired Strehn’s lean and elegant wines perfectly with grilled meats, sausages, and bratwursts. Hannes Reeh Anne Garber of Garber & Goltz Further afield, he headed to Weingut Hannes Reeh to sample some of their “deeper, bombastic wines” from the same region. Hanne’s vineyards were vastly different: “They were idyllic, flat and stretching for miles in every direction, Austrian Wines dotted with slowly spinning giant wind turbines and spotted with red gravel to Now on the Vine delineate the iron-rich deposits.” Originally a mixed agricultural farm, the family Wine List A Well-Rounded Tour transitioned into the wine business in the 1990s and is known for a philosophy summed up by ohne schnickschnack. “Translated, this means ‘without frills,’ ” Grüner Veltliner Donabaum, explains Percy. “As the basis for Hannes’ overall concept, he makes wines ‘with a Niederösterreich, 2014 of Austrian Wines lot of feeling for the rhythm of nature,’ unfined and avoiding the use of enzymes Citrus, honeycrisp, and fennel seed on the or cultured yeasts. It’s a true reflection of the quality of the winemaker and his nose, dry mineral finish. When Beverage Director Percy Rodriguez viticulture.” The zweigelt varietal makes up 60 percent of the total production at was given the opportunity to head to Austria Weingut Hannes Reeh and is one of the more important grapes in the area. Pairs well with the ahi tuna roll. for a wine tour, he didn’t have to be asked In contrast to Hannes’ large-scale operations, Garber and Goltz is a small family- twice. The land of grüner veltliner beckoned, owned vineyard in Spitz, an area largely protected from industry and major Zierfandler ‘Modler’ Spaetrot, and he was curious to learn more. What he development and home to families in 500-year-old homes, such as that of Anne Niederösterreich, 2010 discovered is that Austrian wines are the result Garber’s. “Here, we are talking about small production, maybe 300 cases a year,” Zierfandler is a fun varietal. Ripe lemon, says Percy, who was struck by her wines as “100 percent a reflection of the quality lilies, touch of mint, and orange peel. Nice of tremendous pride and regional specificity. of the person who was making it, someone who was just so genuinely happy to long finish. share her wine with others.” Pair with the seared black sea bass. Along the way, Percy had the opportunity to visit the 300-year-old Stockinger Hannes Reeh Strehn Vineyards Cooperage, where Austrian and German oak is mainly used for wineries throughout Europe, South Africa, and the United States. “What craftsmanship! Blaufränkisch Strehn, The oak is aged for five years before the barrel-making process even starts,” he Burgenland, 2015 explains, which involves cutting, carving, manipulating, pummeling, and heating Stone fruits, peaches and nectarines, white the wood to form the shape. and roses, almost playful on the palate.

The last wines he tasted were those from the vineyards of Johann Donabaum in Pair this with something new on our menu: Wachau, which Percy best described as “lush, green, and healthy” from this up- the multigrain crisps and dip. A great way to and-coming winemaker who took over his family’s estate at 19, after graduating start your ! from oenology school. “His vineyards include Spitzer Point, Zornberg, and Kirchweg for grüner veltliner and Offenberg and Setzberg for riesling, some of the more highly sought-after lots in Wachau.” At Johann’s family’s heurigen, or wine St. Laurent ‘Dorflagen’, , they indulged in a lunch with barbecued meats while sampling different Pittnauer, Burgenland, 2012 vintages of single-vineyard wines. “They were special. They were specific. They Medium-bodied spicy wine. had depth. And on top of all that, this self-effacing family man, as humble as could be about his award-winning wines, made them taste all that much better! Pairs well with steak and chicken dishes. And now you can taste his grüner veltliner at Vine as well.”

14 2017 . LT LIVING 2017 . LT LIVING 15 c Since 1999, Dino Tantawi of Vignaioli Selection has scoured Italy to bring his best seasonal Cocktails from o c k wine finds to the American consumer. Tantawi’s approach to selecting wines is Perfect reflected by his own wine attitude, philosophy, and experience, and he feels the tail

history and background of vineyards and winemakers are essential to the character s and regional depth of their wines. Found in each Vignaioli’s wine selections is an Pairings interpretation of terroir, varying microclimates, and winemaker philosophies. by Dino Tantawi Vignaiolo (vee-n’yah-EEOH-loh): Italian for “vine-dresser,” someone who s the weather gets colder, cocktails call for more aromatics tends to the vines (pl. vignaioli) to warm the palate and the soul. Beverage Director Percy A Rodriguez brings out the sweeter spices—cinnamon, clove, and nutmeg—to match with stiffer . Here are three cool-weather favorites to sip at The Vine this winter.

Galliano Fizz

Rum Punch Pair this with: roasted vegetables

Pinot Grigio ‘I Vigneti’ Peter Solva, Trentino-Alto Adige

Located in Caldaro village in the wine area of Trentino-Alto Adige, the winery was founded in 1731 and has been family owned for 14 generations! There are 12 hectares of vineyards planted with a variety of red and white varietals, and each wine created reflects the character of those soils as well as the family signature style.

Vino Nobile di Montepulciano, Il Conventino 2012 Pair this with: burrata Il Conventino is a small winery in the heart Pinot Nero “Margherita’ of Tuscany, one of a handful that produces Frecciarossa, Lombardy 2015 wines exclusively from organic grapes. It Cinnamon Tequila Sunrise has been awarded the coveted Tre Bicchieri This 100 percent pinot noir wine hails from the status from the Italian guide Gambero area of Oltrepò Pavese in north-central Italy. The Rosso. Located between the Val di Chiana and property has been in the Odero family since 1919, the Val d’Orcia, its five hectares of vineyards and they had been making mostly commercial are located between 250 and 580 meters wine until now. In 1990, Margherita, the daughter above sea level. Strict pruning techniques Galliano Fizz Cinnamon Tequila Sunrise Rum Punch of Giorgio Odero, who had studied oenology in that expose the vines to light and air create a perfect microclimate for the grapes to 1.5 oz Don Q Anejo Rum 1.75 oz tequila reposado 2 oz rum Burgundy, France, decided to replant the entire 1.5 oz orange juice thrive in. Grasses planted between the vines 0.5 oz Galliano Yellow Liqueur 2 oz pineapple juice 24 hectares of pinot noir. Using the French method 0.5 oz St-Germain Liqueur 0.5 oz Strega Liqueur 1 oz grapefruit juice of saignée, the juice is in contact with the skins for stimulate the soil and keep it alive and active. 0.5 oz simple syrup Pair this with: 1 oz lemon 0.5 oz lime juice only a short period of time to extract the color. 1 bar spoon cinnamon tincture soppressata pizza 0.75 oz simple syrup 0.75 simple syrup An easy-to- year-round rosé with a pleasant 0.75 oz egg white 1 pinch fresh nutmeg raspberry aroma, nice tannins, and a good finish. Combine all ingredients and hard shake.

Dry shake ingredients, add ice, and Strain into a rocks glass filled with fresh ice. Combine all ingredients and hard shake. Aglianico ‘Latoscuro’ Di Conciliis 2009 shake again. with a cinnamon stick wrapped in a Pour into a Collins glass with five ice cubes. Pour into a snifter and top with orange twist and skewered. I named this particular wine (latoscuro means “the dark side”) because the winemaker prosecco and 5 drops of orange Garnish with two sage leaves wrapped in a usually names them after famous jazz musicians, and I wanted to add a rock-and-roll blossom water. grapefruit twist. dimension! A nice aroma of peach and nectar. Aged for three years. Only 100 cases of this wine were produced, making it truly one of a kind. A great, elegant wine to Garnish with a blood orange wheel. Finish with Peychaud’s Bitters. Pair this with: transition with from appetizers to a . Also good with a variety of meats and skirt steak cheeses. Capacity for long cellar aging.

2017 . LT LIVING 17 L’Amico to Go! LT Burger 62 Main Street Due to popular demand, you can now eat some of Chef Tourondel’s Sag Harbor, NY 11963 dishes in the comfort of your own home with the L’Amico Takeout ltburger.com Menu. In the mood to create your own pizza? LT Dough to Go comes with the chef’s secret-recipe dough, pizza sauce, mozzarella, basil, and easy-to-follow instructions!

BAR & GRILL LAURENT TOURONDEL LT Bar & Grill Esentai Tower 77/7 Al-Farabi Avenue Almaty 050040 Kazakhstan ritzcarlton.com

L’Amico and The Vine 849 Avenue of the Americas New York, NY 10001 laurent-tourondel.com

Brasserie Ruhlmann 45 Rockefeller Plaza New York, NY 10011 brasserieruhlmann.com

Arlington Club 1032 Lexington Avenue New York, NY 10021 arlingtonclubny.com Publisher Photography Subscription Inquiries Michael Goldman Paul S. Bartholomew Photography 718.288.8688 (rice, page 11) [email protected] or visit www.hautelifepress.com Editor-in-Chief Photography Courtesy of Pamela Jouan the Betsy South Beach Photography Courtesy of HauteLife Press makes every effort to ensure that Design Director Brklyn Beer Garden Seton Rossini LT Hospitality the information it publishes is correct but cannot be held responsible for any errors or omissions. JFK Airport, Terminal 2 Managing Editor Christian Kappner Advertising Inquiries Printed and bound in the U.S.A. 718.288.8688 Assistant Editor © 2017 All rights reserved. Reproduction Stephane Henrion HauteLife Press without permission is strictly prohibited. a division of C-BON MEDIA, LLC. Senior Copy Editor 321 Dean Street kelly suzan waggoner Suite 1 Contributing Writer Brooklyn, NY 11217 The Betsy Pamela Jouan www.hautelifepress.com 1440 Ocean Drive Emma Gase [email protected] Miami Beach, FL 33139 thebetsyhotel.com/dining 18 2017 . LT LIVING