Sometimes, we walk into a bar or a cafe to have a cocktail before dinner. We might know what we want, or we need to see a cocktail list of what options are there. We might go to a place we know, or a new one we found. It might be easy to go inside, or we might need a reservation at a select time prior to dinner, and for dinner itself. And, knowing the area you are in, the reservation is the first thing to do especially when you are with friends, family, or even some business. That is New York after all.
When the event is beginning, then Happy Hour is the time to start. Of course, some places try to change that a bit and create an experience that you have not had before. Especially if it offers you cocktails you have never had before. At this time they might refer to it as their FANCY HOUR. And this was such a night ahead. It started as an event but went even further than expected.
Growing up in New York City you always know a place to go. But sometimes you need something new and different. Not the typical one. And searching around I found THE WILSON down in the Design District right next to FIT (The Fashion Institute of Technology ) up the block. It is a place I remembered and had not been to since attending the school. But even then The Wilson was not there. To be sure I could attend a small event I knew I needed a reservation. And one way to do this was via OpenTable. It’s one of the best ways to make a reservation online to ensure you are able to get inside when others are trying. At least the establishment is waiting for you to walk through the door and enjoy it no matter how long you are there.
A MARTINI. MY WAY.
Once inside, and having my reservation confirmed with the manager, I was shown where the night would begin. Met by our hostess, we all settled in and waited to see what would happen.
The original martini was created over 100 years we know. Some say it started in San Francisco at the Occidental Hotel which might have invented the martini for a miner who was traveling to Martinez and gold mining. Others say it was created before World War I at the Knickerbocker Hotel with Martini di Arma di Taggia, a bartender who created a cocktail similar to the martini with London dry gin, Vermouth, and orange bitters. Wherever it started we have had it a long time as one of the more prime cocktails to have prior to a dinner with family and friends.
Since 1830, we know more about Tanqueray gin’s history and heritage, and it was developed in the Cameronbridge Distillery. Tanqueray London Dry is a recipe which has helped define the standard for all London Dry Gins ever since. It is the start of a classic martini today. Especially if you wish to have a martini with gin.
So, being here for a gathering I had to order the Tanqueray Martini. The best part was that I could order it the way I prefer a martini. It is their concept but my style. In my case that was a martini, very dry. It is then created and stirred, not shaken. Finally, it is then topped with three olives. It is a way I can have a martini and judge who can make it the way I wish.
Having had these for many years I knew who made a great one and others that I put aside and didn’t finish at all. In the end it is based on the gin and the bartender. The bartender knows what the customer would like and creates accordingly.
In this case the bartender at The Wilson, took his time and made the proper Tanqueray Martini. To be a step above it was placed in a unique martini glass I have only seen thanks to Tanqueray. The matching green stem was ideal with the clear top with the cool martini cocktail inside. This was then placed on a special stand where they included an ideal cocktail snack. This one was a typical french fry but was different. It was warm and fresh. A little salt, and stacked inside a special holder. In front were two different dips of ketchup and one of mayonnaise. All at room temperature.
With a swirl of the glass we held it up and took a look at it. Then we took a sniff of it for quality and aroma. It was fresh as well. Proper temperature is slightly cool as expected. Then we took a sip. We held it gently in the mouth and then swallowed it. Perfect. This was a true martini.
As a martini individual I usually have a vodka martini. Rare for a gin martini. But this is the proper martini to have. Even when I am in London and go to one of the finer establishments I will have a Tanqueray Martini. I know where I am. I know who the bartender is. I know what gin he will be using, and the way he will make it. Being a martini drinker this is important. After all, a martini is not a drink you drink fast. You take your time and hold it in the glass so that you can become one with it. In this case, it was so good I had to have another Tanqueray Martini for the evening.
A DINNER at The Wilson. ON COURSE.
Having a martini is one thing to do when at a good bar or restaurant. Especially if you need to have one. But to be in a place to have something to eat to stay longer is even a good way to enjoy the cocktail. In this case, entering The Wilson was a good way to start and a place to be.
Our hostess, Marialaura, was kind enough to offer us the menu for the evening. Knowing we had another event to attend later in the evening we decided to keep it simple and light. Also, after the french fry snack we had with the martini, it was a better idea for the dinner. It took some time but we did have the decision made.
First was Fried Oyster Bao Buns. This is a typical course you would have in some Chinese restaurants. You usually find this near Shanghai. Bao is an appetizer along with the dumplings you might have ordered. But this was a more full order. The bao was freshly made. It was soft and had a slight flavor. It was an ideal size that could hold the fried oyster topped with hoisin, slaw, spicy mayo and seasoning.
It was a good combination of traditional Chinese appetizer with New England seafood of fried oysters. One of the best parts was that the oyster was truly fresh and properly cooked. It was not hard or with no taste and freshness. Instead it was as if it was freshly caught and good in deep oil fast. It was good to eat by itself even if not on the bao. But in this instance it was a good combination.
Next up was a Cobb Salad. This is typical of a traditional salad. However this time it was slightly different. It was fresh. The combination of lettuce, tomatoes, fried egg, bacon and an avocado was ideal. It also had blue cheese and a light vinaigrette to top it. You could mix it together in the dish, or take off some to share and then top accordingly.
It was nice to have. It was ideal for a warm day, and with a martini in hand. Interestingly, the bacon was not as expected. It was a good piece of bacon that was sliced and fried and cooked professionally. The bacon itself could have been a meal with the egg and a slice of bread. It was a good compliment with the mix of red, green, and yellow small tomatoes.
Overall, it was a good way to share the bao bung and the salad for dinner. The taste. The freshness. The flavor. And the size of each plate was enough to have after a cocktail (with fries).
Naturally, when the meal was finished we did need to have an espresso. That is a good way to complete the meal you had.
COCKTAILS. DINNER. CONVERSATION.
Cocktails, dinner and conversations are great, and OpenTable makes it easier. Especially when you start with Fancy Hour. Go online (opentable.com) and look where you can go. Maybe Fancy Hour is a hint. Once you find what you want, you are in.
The Wilson is a hidden gem. It is an old area I remember and went to school in at FIT. It was not there then, but is there now. And it was worth the wait to go back to a place I enjoyed, and know of a place to eat. The manager there, Shane, was very helpful and did provide information and details about the event I was there for. And his suggestion to enjoy dinner was even better. We thank him for that.
As for Marialaura, she was perfect. She went through everything with us. She discussed the martini and what it will be to create it. She was also helpful with the ordering of the dinner meals itself. Her recommendations did help greatly. Being a fellow traveler she knew what to search and explore for when it came to visiting an establishment.
And for the martini, you cannot go wrong when you enter The Wilson. The bartender knew how to make the martini you requested. And that is a rare treat. It was your concept of how you like it. It was his ability to make it the correct way as a professional. Using a Tanqueray London Gin was the best way to start. Especially if you want a perfect martini. Even if it is just your very first martini. It is better to start with a perfect one to learn and experience what it is all about.
Overall, it was a good part of the day. The service at The Wilson was perfect. The variety of cocktails and food were ideal. The prices perfect. It was a good way to spend time in a place that was different than any others. We went to enjoy a Tanqueray Martini, but stayed for an excellent dinner at The Wilson.
Now that is an OpenTable, and not a passing fancy. Just a happy one.
Location: THE WILSON
132 W 27th Street
New York, NY 10001
Phone: 212-529-2671
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“The Jaded Traveler”. Ron Rossi was born and raised in New York. A globalist at heart, Ron is a marketing director by trade, and has lived and worked around the world including Asia, Europe, Africa, and South America. Food is one of the best ways to learn about a country, a people and a culture. So, Ron is always looking for the best in mid-range to budget and street food. He is always on the hunt for a good meal anyone can afford. It is the food of the average citizen that excites him. And with having visited close to 100 countries on 6 continents so far, there have been some pretty good meals.
