STYLE/BEAUTY

Everyone complained that SHO Shaun Herrgat’s location (the 2nd floor of the Setai Hotel at 40 Broad Street) was difficult to find. Then they complained the walk to your table took too long. I disagreed. I found it, and as a developer’s daughter, was quite enthralled with the design. Interior architects at  Robert D. Henry created an emotional, if slightly expansive, space. Think Dubai meets Plaza Athenee in Bagnkok. Actually, think the world meets Wall Street. I half-expected Chuck Bass to be waiting for me at the bar.

Instead I found business men at business meetings, a few sketchy mistress-esque dates, some plain ‘ol normal folk, and my patient date still in his suit from work. He looked very handsome. Knowing I wanted to write about it, he arranged for special treatment. We had an informative tour of the extensive floor to ceiling vino gallery and the private dining room (pictured). (He offered to let us to sit in there, but I thought that would be awkward.) Instead, were given our choice of a couple select tables.

Mr. Hergatt is a master of texture mixture and each dish is perfectly sculpted and presented to this degree. There are emulsions, froths, stacks and drizzles with exotic ingredients and exciting combinations. SHO Shaun Hergatt’s tasting menu is just $69 – a fine dining bargain in tough  times. We skipped that as our meal was pre-arranged. (He is an exceptional date, right?). We started with the peekytoe crab, foie gras, trout tartare and something else that slips my mind as we also tasted a lot of wine. The three day short rib, cod and veal tenderloin were our favorites. I wasn’t a huge fan of the rabbit loins, but it could have been my overall aversion to the word loins.

And then, because I’m lucky like this, Mr. Hergatt emerged inquiring into our meal. I was completely taken off guard and combined with the wine might have stumbled over my words, but eventually abruptly blurted out a slew of compliments. I looked at my smiling date. Who just said, “Dessert?”

SHO Shaun Hergatt  The Setai Hotel  40 Broad Street  212.809.3993

Emma Dinzebach

Bright colored lips, structured up do’s, and smoky eyes graced model’s faces as they swaggered down the runways during Fashion Week. It might be a bit early for statistical calculations – we’re still lacquering our nails in varying vampy shades – but for those of us who plan ahead, we need to know which beauty trends will stay and will likely fade away.

Designers have two main views on make-up during runway shows: A lot – use it to play up your collection or None – keep the model blank so the clothes are the main view. (See also: expressionless runway models.) After the Spring 2010 shows, bloggers were rushing out to tell everyone Marc Jacobs says natural save your pout! ADAM says sun-kissed! Tibi mixes color on eyes, cheeks and lips! When you read about runway shows baring the minimum in regards to make-up, it’s likely the designers attempt to draw your attention away from the face. Other shows, like L.A.M.B. and Versace, sported thick eye make-up – a nod to their edgier designs. Make-up for creative sake, likely won’t last. There is no point in wasting time and money on pounds of shadow for elaborate eye make-up.

But smoky eyes will stay. (They are pretty much a staple of evening sex appeal. Plus, Sephora has it’s own kit dedicated to achieving the perfect smoky eye.) Red lipstick will stay. Bright cheeks will go. And colored eyeshadow will remain for Manhattan’s 19 year olds who can pull it off. Fierce up do’s like the severe twists we saw might re emerge depending on Spring’s mood. While apparel requires designing, production and other time conscious practices, make-up can change with the wind. So you can like Spring 2010’s runway make-up, but wait a bit before you marry any one trend.

Emma Dinzebach

The unusually cool weather made June feel like May and now suddenly, it’s the 4th of July. Woot! Woot! What to eat? Lucky for us this city is full of inexpensive American eats that both epitomize and obscure traditional American food. This means burgers, beers, dawgs, brats and BBQ all reinvented and retained for your palate’s pleasure. But this weekend you need to go all out and have a few (or many) friends to feed. Unsure where to do each? That’s what menupages is for people, but we’ll tell you which neighborhood joint is worth the trip out of your hood.

Daisy May’s BBQ – Sure the commercials are queer, but hailing from St. Louis, I can say this is the best BBQ in the city. No offense to Danny Meyer, but Daisy May’s realizes that there is some smothering involved in BBQ, and since they aren’t competing for presentation, they can smother away. If you only go once a year get a pulled pork sandwich or the Kansas City sweet and sticky pork ribs – a messy mixture of ketchupy barbecue sauce and sweet tang.

For those planning on serving a large party (6 or more), there is a catering menu and the staff are more than helpful. Here you can order whole hogs and pork butts. The whole hogs are straight up terrifying, and no, it isn’t necessary for them to leave the squeal-stoned heads on, but they do. So get a brave friend to slice her up, and keep away from small children. I’d get the pork butt. I realize it says butt and therefore sounds sickening, but it’s delicious and much easier to manage than the whole hog.  And yes, I’ve had both. I told you, I’m from the Midwest!

But the real winners at Daisy May’s are the sides. I don’t like the cole slaw because it’s too mayonnaisey for me, but the creamed corn, creamed spinach, baked beans with burnt ends and brown sugar sweet potatoes are delicious. Actually, delicious understates how good the brown sugar sweet potatoes are. They are to die for.  Lastly, this is NOT health food people, so plan on spending the next couple days working it off.

From The Vogue City to you, have a happy and safe Independence Day New York.

623 East 11th at 46th Street  212.977.1500

Can’t get to Hell’s Kitchen? Visit them on the web at www.daisymays.com for city-wide push cart locations.