Melba

“The end of a melody is not its goal: but nonetheless, had the melody not reached its end it would not have reached its goal either. A parable.” -Nietzsche

Win a fabulous dining experience for you and a friend

  We are giving away a dinner for two people worth up to $200. To enter the giveaway just purchase a Melba gift experience before December 25th and tweet about it on the hashtag #MelbaGift.

  The Melba team will award the prize to the most original tweet! Good luck and click here to check out the Melba experiences on offer. 

   Details

The winner will be announced December 28th 

We'll treat the winner to a dining experience for two on Melba worth up to $200

Give The Gift of Melba

  Let's face it. Who needs more stuff? A Melba dining experience will live with your friend or loved one forever. Just in time for the Holiday season, you can now purchase a Melba experience for anyone on your nice list!  It's easy: (1) Go to Melba, (2) find the experience you want to gift, and (3) select "Gift The Experience." Once the gift is purchased, the recipient is notified via e-mail.   It's easy to surprise your foodie sister or best friend: the gift can be redeemed anytime and is perfect to use for any occasion. All menus are carefully curated by top chefs and guaranteed to be unforgettable.  

Happy Holidays, 

The Melba Team 

Featured Experiences

Chef Fraser's Vegetable Tasting at Dovetail 

Upper West Side, $175

Chef Clark's Tasting at Gwynnett St 

Williamsburg, $140

Classic 3-Courser at Le Cirque 

Midtown East, $109

Chef Hemant's Eight Course Tasting

Midtown East, $115

Traditional Lebanese Grill at Naya

Midtown East, $53

Across The Mediterranean at Melibea

Leave Thanksgiving To Us

Don't bother trying to remember where you left the turkey baster, we've got you covered with Michelin stars. 

 We've teamed up with Dovetail and Le Cirque to curate special Thanksgiving menus so you can spend more time celebrating, and worry less about burning the turkey. 

Contemporary Thanksgiving Feast 

Dovetail, Upper West Side 

Traditional Thanksgiving Day Menu

Le Cirque, Midtown East 

A Le Cirque Classic: Crème brûlée

Look at the New York dining scene and Le Cirque is the foundation upon which so much was built. Without exaggeration you can argue that the majority of notable chefs in the city can trace their roots back to Le Cirque.  Sirio Maccioni, founder, owner and legend, left his position as maitre d' at the prestigious Colony Restaurant to set up a more progressive and approachable fine dining experience. Le Cirque was that place. It's testament to its enduring caliber that it now represents the epitome of classical quality. Very much aware of its history and still attracting a steady flow of notables, Le Cirque is undergoing a renaissance under the guidance of Sirio's three sons, Mauro, Marco and Mario. The two Melba experiences featured here capture some of Le Cirque's finest historic dishes. 

Classic 3 Courser

History on a Plate

The backlash against 'Modernist Cuisine' or 'Molecular Gastronomy' is everywhere. 

And sometimes you can't help but agree with the points. Like so many movements, it's the followers that take it that bit too far or pervert the original intentions of the leaders.  You can see the impact of the movement on Alex Ureña's fare at Melibea. He did, afterall, work under Ferran Adrià at ElBulli. However, unlike some of Adrià's acolytes, Ureña is well in control of his influences.  There's an ambition, subversion and playfulness about the food at Melibea. With its influences spanning across the whole of the Mediterranean, you would think that there could be room for the cuisine to lose track of its purpose. However the food remains grounded, hearty and delicious.  Ureña did grow up on his grandfather's farm and watched his mother make recipes from the local produce. Perhaps it's that influence that dominates his cooking more than the influence of the godfather of Modernist Cuisine. 

Across The Mediterranean

Seafood Fusions

We're in danger of focusing on personalities not on the teams that make things happen.  But you can't talk about Dovetail without talking about Chef John Fraser. While studying to be a doctor at UC San Diego, Chef Fraser paid his bills by working as a line cook in nearby kitchens. Realizing that it was the draw of the kitchens and not the books that interested him, he went on to cook under Thomas Keller at the French Laundry.  And Chef Fraser's food clearly bristles with the same attention to seasonality and playful creativity that can be found in the revered West Coast culinary institution. It's food that brings a smile to the face as well as being seriously committed to sustainable sourcing. It's a seductive and delicious combination. With this is mind however, entering Dovetail is an experience of its own. We are delighted to be working with Dovetail because in every staff member, host, waiter and manager, there is a spirited warmth and lack of pretence that makes these Melba experiences truly memorable. 

The Chef's Tasting Menu

Chef Fraser's Vegetable Tasting

It's hard to put a finger on tradition. 

There are those Italian restaurants which flaunt their sketchy tradition and heritage with a few dusty wine bottles and a bit of Pavarotti in the background. Brio is way beyond that.

The Scoditti family started Brio 24 years ago on the UES, and despite the pressures to pander to passing trends and capture new markets, owner Damien Scoditti (right) and executive chef Massimo Carbone (left) have maintained a restaurant experience that's elegant, understated and sincere to its origins. 

At the Brio Flatiron location, Damien and Massimo have curated two experiences that voice that sincerity. The Roman Classics experience highlights their favorite dishes from Rome and its surrounding area, while the Fish of the Day showcases their commitment to fresh fish prepared in a simple and delicious Italian style. 

Fish of the Day

Roman Classics

Food and nostalgia go hand in hand. Ask any chef about what excites guests more than fresh ingredients or a well-balanced spice and it's that 'taste of home'. Husband and wife team Steven and Karen Gallo have carved themselves a delicious niche down in SoHo, with a concept and menu that delivers up that taste of the Italian American home. As Steven says, “More than anything else, it’s what I grew up on,” he says. “That’s why I wanted to do it.” The experiences that they have created on Melba focus on that principle. Steven's mother's recipes take the spotlight for Steven Gallo's Favorites, while the Home-Style Italian American Experience brings the classics of the Italian American home to a standard befitting the elegant surrounds of Galli. Enjoy!

Home-Style Italian American Experience

Steven Gallo's Favorites

This summer we’ve been working hard in the kitchens… and offices of New York City to find some of the most memorable dining experiences available in the city. We’ve met some inspiring restaurant owners and chefs while we’ve been doing it, and we’ll be doing our best to introduce them to the community over these coming months.

We’ve now launched this new service in beta phase and we're super-pleased with the way it's looking. Although we're just at the start of a journey to develop a new way for people to dine out, we feel we've found some excellent experiences for the community to enjoy. 

We've curated a lot of these menus with the chefs and owners we've met to deliver an engaging and context-rich dining experience, at the same time the pre-payment for these experiences means that you can enjoy a seamless experience free from the distractions of the check and the menu. 

Ultimately, the best things happen over the dinner table and by dining on Melba we want guests to be able to to enjoy the mouthwatering food on their plate and the company they're in. 

We never ceased to be amazed by the creativity and passion we've found in the kitchens across London and New York, and now we're changing the way that Melba brings that passion and creativity to the community.

Restaurant Heroes

You may have noticed that we've been working with an increasing number of restaurants. Inspired by these experiences, we sat back for a few moments and thought about some new ways in which the story of their creativity could reach people, and after talking to a lot of chefs and restauranteurs we came up with a new concept.

Very soon we'll be launching a new service that works with our favorite restaurants to provide curated dining experiences to an audience of curious and intrepid diners. With the way that it's shaping up we think you're going to love it, and we can't wait to release more details when they are finalised!

Viva Melba!

Overall it's been an incredible journey for us on both sides of the Atlantic. We've met some truly inspiring people, who have been pursuing their dreams with such passion, resourcefulness and creativity. 

Right now we're busy working on this new direction, but we do still have some fantastic feasts on the site. If you have some time we'd recommend heading along to these:

London

Norman's Malaysian 'Kopitiam' Food - Friday 5th July

Faith's Italian Country Secrets - Friday 5th July

Zoe's Fanti Flavours: Grandma Ce Cee's Menu - Saturday 6th July and Sunday 7th July

Simon's Ferdiesfoodlab - Saturday 6th July and Friday 19th July

Zoe's Love From Ghana - Friday 12th July 

New York

Karloff Restaurant's Elegant Pre-Fixe Sit Down Dinner - Friday 12th July

We've also included a few little snapshots from the amazing times we've been having over this past year! Enjoy! 

From The London Launch

When Ferran Adria came for tea!

Dessert? From a treasure chest? Yes!

Feasting at Yannicks

Elco and Pappa Elco at Tiffany's Mexican Feast

Lucie's Nola Feast

First Barbecue of the Year in Brooklyn at Gregg's

A Colombian Feast

A world class comedian, as well as cook!

A Toast

The team in Turin - a shame Ancor couldn't make it.

Duncan looking like a giant at Josh's first big pop-up feast.  

One of the first London feasts - at Ilyas's

Bye for now!

As a preface, we should give a warning that this is just about the most British post we've come up with so far. So for all our US users, please do prepare yourself for some stereotype-asserting content right here! Enjoy! 

We were fortunate enough to be invited along to a perfect afternoon's worth of cricket hosted by the Bloomsbury Institue to celebrate 150 years of the venerable cricketing journal, Wisden.

So we got together some of the best mixologists we know from the London Melba community. Tom, Phil and Zoltan of Bartenders Inc. make for a great team, and their menu of cricketing-related cocktails was a treat from start to end. We've included it here because it's a treat to read!

The Menu

Beefy's Breakfast: Gin, pimm's no1, strawberries, cucumber, orange and ginger ale (served long over cubed ice)

The Denis Compton: Zubrowka vodka (steeped in bison grass), fresh lemon juice and pressed apple juice (served long over cubed ice)

Gayle Force: Rum, raspberry liqueur, lime juice, pineapple juice, orange juice and grenadine (served long over cubed ice)

The David Gower: Strawberries, chambord and prosecco (served in a champagne glass)

The WG Grace: Gin, dry vermouth, raspberries, lemon, sugar and egg white (served straight up in a Martini glass)

Shaun Pollock Special: Real lemonade made with freshly squeezed lemon juice, sugar syrup and soda water

  The match took place in the beautiful Vincent's Square cricket pitch, just down from the Houses of Parliament. 

This was no ordinary cricket match however, as the teams consisted of an Authors XI on one side, and the staff from Wisden on the other. Now, we had some idea that these guys would be a little competitive, but we weren't prepared for the disconcertingly impressive standard of play on show! 

In their Victorian garb, the teams lined up. A devoted cricket lover himself, Lord Archer was also present as the umpire.

Wisden were first out to bat and did a very serious job of opening up the batting! The two openers were particularly impressive. 

Unfortunately, as is perhaps to be expected with the British weather, rain interrupted play after the tea break. So, the Authors XI were unable to head out to bat. Instead, we all gathered in the pavilion, drinks in hand, and chatted away the rest of the afternoon. 

After attending the Big Apple Block Party on Sunday I came away thinking one word: perfect. The sun was shining, tunes were cranking, and boy did the smell of BBQ fill the air. I arrived at Madison Square Park around 12:30, with an enormous crowd already there. The beer garden was packed, offering four different beers while featuring live music. The barbecue itself was sublime. As I went with my dad and brother we were able to sample many items before it was time to head home. Luckily this year we had purchased a fastpass, granting us the ability to use a separate and much shorter line!

We started our day with some pulled pork shoulder from Ubons BBQ. After this we headed to Dinosaur BBQs brisket stand and Skyline BBQs whole hog sandwiches. Whole hog is a dish that involves smoking a whole pig and then chopping and pulling the meat to adorn a sandwich. Skyline is known for their use of Texas Pete hot sauce and their seemingly diced coleslaw. The best part is really the bits of crispy crackling pork skin in each sandwich. The highlight of the day came as we were leaving and decided to bring two orders of Blue Smoke's salt and pepper beef ribs. Cut into little chunks, my dad referred to them as "riblets" (parents are weird). Whatever they were, they were delicious.

Other great additions this year were Vlasic sponsored pickle stands and the selling of Thé, an Italian bottled iced tea that has real peach flavor rather than a processed sugar taste.

Overall, it was a great year for the BABP and I can't wait for the next one!

     This Saturday and Sunday, June 8th and 9th, marks what I consider the best kick off for the summer. No, it’s not the movies in the park or the summer solstice, it’s the Big Apple Block party. This year marks the 11th incarnation of the BABP, and personally this will be my 4th time in attendance. Last year they expanded to include a stint in Denver, and as I was in Boulder it made total sense for me to swing by. It ended up being the highlight of my summer, and it was so good being able to attend both NY and Denver Block parties.

        The NY block party takes up the East and North sides of Madison Square Park and the interior of the park. The Barbecue stations dominate the East side and North side, with dessert stands dotted in between. The pitmasters come from all over the country, even as far west as Las Vegas. My personal favorite is Ed Mitchell, of Food Network fame, who makes a whole hog and chops it up. Make sure to ask him for some of the crisp skin of the pig. Unless you have a fastpass (these sell out quite quickly), you’ll need to get there early. The lines start forming at about 10:30 AM, 30 minutes before the stands actually open. In addition, as the day gets into full flow there are educational seminars and live music. Make sure to check the weather before you leave, soggy barbecue is ok but shivering in the rain is a big problem when eating barbecue. This event is great with friends- everyone can get a taste of all the amazing different barbecues.

          Now, besides the food, the BABP offers some great seminars and live music. From 11-4 and 11-3:30 on Saturday and Sunday respectively, there will be seminars on everything from how to make Nashville hot chicken, to all the different ways to use pickles. On Saturday, there will be 3 performers playing in the interior of the park, kicking off with Rock N Roll from the Spaminato brothers, followed by Barrence Whitfield and the Savages. Capping off the day at 4:30 is the Marcia Ball. These events will be great entertainment for all of the family to enjoy while tucking into some great barbecue.

       If you have some free time and a hunger for some barbecue, make your way to Madison Square Park this weekend.

This is a recipe I like to make for my roommates at school. The leftovers make a great post-class snack or a quick dinner if you have to get back to the library.

I like to call this dish, Brandon’s Chicken Parm cupcake bites. It is relatively quick to make and easily can be scaled to make more for leftovers. It’s also great for kids, so it’s always a hit when babysitting.

  Serves three (12 muffins)

Ingredients:

      Cooking spray for the muffin pan

      1 tbsp olive oil

      1 large egg

      1/3 cup and ½ cup panko bread crumbs

      1/3 cup plus ½ cup grated Parmesan cheese (~2 oz.)

      2 lbs. ground chicken (dark meat is recommended)

      ½ cup minced yellow onion

      ¼ cup chopped basil leaves

      2 medium garlic cloves, minced

      1 tbsp kosher salt

      ½ tsp dried oregano

      ¼ fresh ground black pepper

      6 ounces whole-milk mozzarella cheese, medium dice

      3 cups of tomato or marinara sauce (store bought makes the process faster)

  Preparation:

1.     Heat oven to 400°, coat a 12-well muffin pan with either cooking spray or olive oil.

2.     Combine 1/3 cup panko, 1/3 cup panko, 1/3 cup parmesan, and 1 tbsp olive oil. Set aside

3.     In a bowl, break egg and combine with chicken, onion, basil, garlic, salt, oregano, and pepper. Mix with hands but do not overwork the mixture

4.     Distribute mixture into wells of muffin tray, while making a little pocket in the center to place the mozzarella. Finish by covering mozzarella with mixture so it is in the center of the cupcake

5.     Sprinkle the Parmesan-panko mixture over the muffins. Pat gently to make sure it adheres

6.     Place muffin pan in the oven until they are cooked through, about 25 minutes. While doing this heat tomato or marinara sauce

So this one is something I make after going to the gym or going for a run. It takes 15 mins, tastes delicious and hits the spot every time. 

I guess I'll call it Duck and Dive - Duncan's After-Exercise Brunch. It's also super cheap because you can use pretty much any white fish. I use Pangasius because it's a sustainable alternative to cod and a lot cheaper. I get mine from M & S in the UK because they are transparent about the farming methods and have been certified by the MCS. 

Serves One

Ingredients:

1 Large Duck Egg 

1 fillet Pangasius (you can get Vietnamese River Cobbler, which is the same thing, in Tesco and other supermarkets - although I worry about the environmental standards) 

Handful Rocket

Handful Watercress

Handful of Parsley

Salted Butter

3 Shallots

2 bulbs of Garlic

Half Lemon

Preparation: 

Step 1: Pre-heat the Oven to Gas Mark 5/375 F/190 C. Place your Pangasius into a small oven dish and season it. 

Step 2: Slowly cook up the Shallots and Garlic on a low heat until they turn transparent .

Step 3: Add the Lemon and half the parsley to the pan with the shallotls and garlic. Then add this mixture onto the Pangasius Fillet, cover in foil and place in the oven for 12-15 minutes until cooked through. Pangasius can dry out pretty quickly so keep an eye on it to make sure you don't overcook! 

Step 4: Just before you retrieve the fish from the oven. Poach your duck egg so that the yolk escapes when you prod it - you know what I'm talking about!

Step 5: Lightly dress the remaining leaves (rocket, parsley, watecress) with a light olive oil and small amount of vinegar.