Links:
© 2006-8 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
PERFIL
Restós
privados: el lujo
de comer y beber en
la residencia del chef
Domingo 11 de mayo de 2008
Es a puertas cerradas y con estricta reserva. No hacen publicidad masiva y la gente se entera de boca en boca. El chef recibe al comensal en la puerta y se sienta a la mesa, donde explica el menú. El plato cuesta desde 50 a 100 pesos, sin el vino, que también puede ser llevado por el cliente.
GABO
Toque timbre y pasa
Marzo/Abril 2008
Pagina 16
Requieren reserva previa, ofrecen menú
fijo o degustaciones. Funcionan en
casonas particulares recicladas, PH o departamentos de lujo. Se puede
saborear desde cocina de autor, platos vegetarianos, hasta menús temáticos
y regionales. Son los restaurantes a puertas cerradas.
ULTRA EYE HD
In mid-November 2007 we were asked to participate in a luxury travel program on Buenos Aires, called Ultra Eye. The hour long show includes a segment on "puertas cerradas", that covered a dinner here and at our friends' home restaurant, Casa Felix.
24 Hours in Buenos Aires
Skylar Magazine
October 2007
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Un Toque de Discreción
por Vanina Sylvestre
Oct./Nov. 2007
En el último año, Buenos Aires vio crecer una nueva modalidad a la hora de ir a cenar, impensable para muchos "fashion victims" porteños habituados a la vidriera: restaurantes en casa particulares de los propios chefs. Toque timbre y pase a conocerlos.
TRAVEL
November 15, 2007, 1:09 pm
Where to Eat Well In Buenos Aires(click headline for more)
On the Road Travel
By Lucy CousinsNovember 1, 2007
"With the ongoing success of the blog, and his previous culinary experience, he decided to open a reservation-only restaurant out of his cozy loft in the Recoleta neighborhood. He had unintentionally started his own trend – private restaurants, hitting on the two things that Argentines love most: exclusivity and quality." - Excerpted from On the Road Travel
(Lan's inflight magazine)
En Casa
del chef / At Home with a Chef
By Hernán di Menna
October 2007
A puertas
cerradas
By Mariano Fresco, Coordinador Editorial
October 2007
Eating in Argentina Part 3: Beyond Beef
By Kristin Donnelly, Food Editorial Assistant
July 31, 2007
Besides Standard restaurant, which I raved about last week here, and eating plenty of steak, which I wrote about here, I popped into a number of great restaurants and bars on my recent trip to Buenos Aires. Here are the highlights:
...
Casa SaltShaker: Five courses at this “underground restaurant,” which is actually just former NYC sommelier Dan Perlman’s living area, were impeccably paired with Argentinean wines that went way beyond Malbec. I loved the panade (a creamy pureed bread soup sweetened by slowly caramelized onions) paired with a fresh and floral 2006 Alfredo Roca Tocai Friulano.
1 de Junio de 2007
El miércoles por la noche participamos en Casa SaltShaker invitados por Willy Banfi de la presentación de la línea de vinos de su bodega Sur de Los Andes. El propietario y chef de la casa, Dan Perlman, había preparado un menú de cuatro pasos que incluyó vieiras, un mole, lomo con croute de krein y un postre de magdalenas con dulce de leche. Así fue como pudimos probar los diferentes maridajes propuestos con la Bonarda (muy recomendable), sus Malbec (Reserva y Gran Reserva) y el top of the line su Infinito 2004, un vino que años tras año representa las mejores partidas de la bodega en un corte. El que actualmente está a la venta es Malbec varietal (proveniente de un corte de uvas de Lunlunta y Agrelo, Luján de Cuyo, Mendoza). Casa SaltShaker es un restaurante a puertas cerradas, atendido por sus dueños, se puede llevar su vino (cobran un descorche de $10) y atienden sólo con reservas. Si desean reservar, manden mail a dan@saltshaker.net o, llaman al 011.15.6132.4146.
Telefe
In May of 2007 we were featured as one of two restaurants on a local
broadcast about the "phenomenon" of restaurants in local homes.
Unfortunately, our recorder screwed up and recorded only picture without
sound. Luckily, Martin Mangiaterra over at
Caracoles para da Vinci,
the other restaurant featured, recorded it, got it digitized and
posted up on YouTube. Here's the broadcast, in two parts...
From Hemispheres (United
Airlines)
Global Gourmet
May 2007
Buenos Aires' Secret Suppers
by Paula de la Cruz
[Excerpted...Click on the heading to see full text of the article]
When Dan Perlman opens the door to his Recoleta apartment, you’ll feel like you’ve arrived at an old friend’s house for dinner. The expat New York chef constructs multicourse meals according to never-repeating themes each Friday and Saturday evening for 12 guests. For a “Techniques of Preservation: A Tribute to Dr. James Bedford” dinner (Bedford was the first person cryogenically frozen in 1967), highlights were a pickled fennel, veal, and sweetbread roulade with a peach rum sauce and a London broil served with watermelon pickles. One of the guests was an Argentinean polo player who’d just retired from playing in Brunei and was now opening her own closed-door restaurant in Buenos Aires. After your visit, you can learn the tricks of Perlman’s trade by visiting his online diary, where he posts his recipes and reflections on food history.
From
What's Up Buenos Aires
News
Friday, March 16, 2007
From Tipi Metropolitani
From Time Out Buenos Aires
Restaurant Reviews
In the same issue, we were also included as part of a feature article on restaurants de puertas cerradas - the "(see also p9)" noted at the bottom of the review - click on that to read the whole article.
From
die tageszeitung
February 17, 2007
(I assume this says good things, but don't speak more than about two words of German... it looks like it might say good things...)
From
Virgin Media
Travel - February 2007
Cool Down in Buenos Aires
by Daniel Neilson
[Excerpted...Click on the heading to see full text of the article]
Eating
They say Buenos Aires is a place to live in, not just to visit. And for porteños, as Buenos Aires residents are called, this means eating, sitting in coffee shops, having a glass of wine, and eating some more. The meat here is predictably exceptional and reasonably priced. For one of the best, munch your way through an entire cow at Las Lilas in the expensive Puerto Madero area. For pasta and veggie, follow Madonna to the creative and cheery Filo. But for the most original menu, inspired by anything from Mother Goose to, erm, cryogenically preserved people, try Casa SaltShaker in the home (yep, home) of US chef Dan Perlman.
From
La Nacion
28 de enero de 2007
Ahora, para comer hay que tocar timbre
by Nathalie Kantt
[Excerpted...Click on the heading to see full text of the article]
Como en casa
Daniel Perlman, un chef y sommelier neoyorquino instalado en Buenos Aires hace un año y medio, abre dos veces por semana las puertas de su departamento, en Recoleta, y recibe a doce personas. "Es una reunión social con intercambio cultural. Las personas se sientan juntas, sin conocerse", explica Daniel.
Con sólo dos mesas -una para ocho y otra para cuatro-, Casa Saltshaker propone un menú diferente cada semana. "Empezamos con amigos y ellos fueron invitando. Vienen muchos expatriados, algunos argentinos y turistas", cuenta el chef.
La propuesta es de cinco pequeños platos por 60 pesos y Daniel permite que los comensales lleven su propio vino, tornando todavía más fuerte la sensación hogareña. "No es un negocio lucrativo, pero es suficiente para pagar mis expensas a fin de mes", observa el neoyorquino.
From Table Conversations
Dinner at Dan's
by Barbara Hansen
[Excerpted...Click on the heading to see full text of the article]
"There's a café or restaurant everywhere you turn in Buenos Aires. But some you will never see. These are the restaurantes con puertas cerradas (closed door restaurants) that operate in private homes. They don't advertise, except through word of mouth.
When one such place, the Casa SaltShaker, had a mention in the New York Times, it brought a deluge of customers. A problem, because the Casa operates just two days a week and seats only 12.Located in an apartment in Barrio Norte, it's the creation of Dan Perlman, an American chef and restaurant wine director who has resettled in Buenos Aires. Because Perlman is a pro, the food is creative, fun and very good. And the wine pairings are expert."
From Clarin
Lunes, 5 de febrero de 2007Como Nos Ven
¿Qué tal ir a una cena secreta en Buenos Aires?
From
La Nacion
Entretenimientos - Domingo 28 de enero de 2007
Ahora, para comer hay que tocar timbre
Surgen cada vez más restaurantes en viviendas particulares que ofrecen exclusividad y discreciónby Nathalie Kantt
photo: María Aramburu
[Clique arriba para leer todo el articulo]
"Daniel Perlman, un chef y sommelier neoyorquino instalado en Buenos Aires hace un año y medio, abre dos veces por semana las puertas de su departamento, en Recoleta, y recibe a doce personas. "Es una reunión social con intercambio cultural. Las personas se sientan juntas, sin conocerse", explica Daniel.
Con sólo dos mesas -una para ocho y otra para cuatro-, Casa Saltshaker propone un menú diferente cada semana. "Empezamos con amigos y ellos fueron invitando. Vienen muchos expatriados, algunos argentinos y turistas", cuenta el chef.
La propuesta es de cinco pequeños platos por 60 pesos y Daniel permite que los comensales lleven su propio vino, tornando todavía más fuerte la sensación hogareña. "No es un negocio lucrativo, pero es suficiente para pagar mis expensas a fin de mes", observa el neoyorquino."
From
The Guardian UK
Eat, drink, sleep Buenos Aires
Saturday, December 30, 2006
by Mark C. O'Flaherty
From
La Nacion
Entretenimientos - Viernes 29 de diciembre de 2006
Lugares para comer tranquilos
"Tierra de cirugías plásticas y solárium, donde pocos rituales son tan adorados como el comer a la vista de todos." No, no se trata de Miami: así se ve a Buenos Aires en una nota reciente de The New York Times firmada por Ian Mount. Que también habla de restaurantes porteños "conocidos por sus grandes y ostentosas puertas de entrada y ventanas casi vidrieras de tiendas por departamentos".
Así, el autor salió, buscó, encontró e hizo una selección de lugares recomendados para una comida discreta: describe primero a los más exclusivos: Club 647 (el club y restaurante al que sólo se puede ingresar invitado o con la membresía correspondiente, con decoración al estilo Shanghai, pero oculto en Tacuarí 647, San Telmo, www.club647.com) y Maat (un restaurante de Belgrano en el que se puede comer algunas veces sólo después de pagar una membresía de 2000 pesos (www.maatclubprivado.com.ar).
También hay espacio para las opciones más populares, como Ocho7Ocho (restaurante y bar oculto tras la puerta de madera de Thames 878, en Villa Crespo, y repleto de bohemios de entre 20 y 30 años), Providencia (en Cabrera 5997, bastión hippie con platos vegetarianos por 15 pesos y al que sólo se accederá si se entiende el cartel de la entrada: Golpee fuerte).
En un punto intermedio, ahí se ubica Casa Salt Shaker, un departamento habitado donde dos veces por semana el cocinero y sommelier norteamericano Dan Perlman (el habitante, además) y su amigo peruano Henry Tapia organizan comidas temáticas (www.casasaltshaker.com).
"Hay algo cool en conocer qué hay detrás de la puerta secreta –dice Perlman–, en estar en algún lugar que nadie más conoce."
From
The New York Times
Travel Section - Page 4
Sunday, December 17, 2006 - Surfacing
Buenos Aires: Psst! Want a Discreet Dinner?
by Ian Mount
[Excerpted...Click on the title to see full text of the article]
But perhaps the most exclusive place to flaunt one’s status are the puertas cerradas (or restaurants with closed doors) that have recently boomed in Buenos Aires.
Among the insiders’ favorite is Casa SaltShaker (54-9 11 6132-4146; www.casasaltshaker.com), held twice a week at the ground-floor rear Recoleta apartment of Dan Perlman, an American chef and sommelier, and his Peruvian companion, Henry Tapia. The five-course menu is built around a theme, often wacky, like the Great Moon Hoax of 1835, or the film “Babette’s Feast.” Dinner is 60 pesos and up to 12 can be seated.
“There’s something kind of cool about knowing what’s behind the secret door,” Mr. Perlman said, “of being in on something that no one else knows.”
From
Men.Style.Com
The Online Home of GQ and Details
November 2006 - Features - Big Story: Climate Control
by Mark Ellwood
"From undiscovered beach hideaways
to the world's least likely ski resort,
here's our guide to this winter's most
intriguing, relaxing, and offbeat
global destinations."
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Underground
Gourmets: Casa SaltShaker, Buenos Aires If you haven't yet made your way down to the booming social scene that is B.A., better hurry: After a rough couple of years, experts are predicting the Argentine economy is headed for an upswing, which would mean an end to the rock-bottom prices on those two-inch steaks and five-star hotels. Once you're there, duck off the tango-heavy tourist track for a dinner at Casa SaltShaker, the local answer to New York's Freemans (Freemans circa 2004, that is). Expat American Dan Perlman runs this tucked-away spot in his home in Barrio Norte, where he cooks elaborately themed dinners (past efforts have included an English Renaissance spread) for a maximum of a dozen diners just once or twice a week. Approximately AR $60 per person. (646) 502-8699, www.casasaltshaker.com. |
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Photo: Courtesy of Dan Perlman
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From Clubs & Countries
November 2006 - Salidas Gourmets
by Diego Eidelman
From Fashion magazine
November 2006 - Jetsetter Culture: Latin Lover
by Viia Beaumanis
"With restaurants both chic and cheap, we are out every night perusing the myriad options... A great dining resource is saltshaker.net, where Dan Perlman's objective reviews of the city's restaurants are broken down by category, with a Spanish-English dictionary for those who don't know their acevía from their acerola. A New York restaurateur who moved to Buenos Aires two years ago, Perlman also hosts one or two small dinners weekly in his home. Reserve your chair at dan@saltshaker.net."
From gridskipper: the urban travel guide
August 29, 2006 - Underground Restaurants in Buenos Aires
by Ian Mount
Everybody wants to feel in the know, right? Just as Buenos Aires (belatedly) caught the private club bug, Argentina's capital has also taken to clandestine/ underground/ private restaurants. We recently dined at Casa Saltshaker, where Dan Perlman serves no more than 12 people themed dinners twice a week (the tasty cheese-and-beet plate pictured here comes from the Great Moon Hoax dinner). He is far from alone. Behind a signless door in an old warehouse, bakery/restaurant Providencia serves complex vegetarian food in a city with very little of that (but only for three lunches and two dinners a week), while Almacén Secreto serves Thursday-to-Saturday dinners of northern Argentina cuisine in an equally unmarked flat. There are more, many more. But you're going to have to find them yourself.
From Bacanal
July 2006 - Espía Gourmet
by Ernesto Oldenburg
We're very excited here at Casa SaltShaker, we just got our first "in print" press, in the July issue of Bacanal magazine, a local magazine of food, wine, and passion. To get a readable sized view, click on the photo. English translation, as best I could, below the article.
From The Walman Report
May 2006 - Side Dish
by J. & Nancy Walman
Dan Perlman, ex-New York City chef and one of the city's best known sommeliers has taken his talents to the southern hemisphere. In the heart of Buenos Aires' trendy Barrio Norte district he's opened a "preview" restaurant in his beautiful home and garden. For the moment only open Friday evenings, he is offering a set menu of creative global cuisine for a price that is hard to beat - less than $20! Perlman's background includes the kitchens of Mondrian (alongside star chef Tom Colicchio), The Kitchen Club, Sazerac House, and his own catering company. He truly made his mark over the years on the New York scene as one after the other he created award winning wine programs at American Renaissance, Felidia, Veritas, AZ, and Pazo. Never having lost his passion for cooking, he returns to the kitchen, with plans to open a full restaurant and wine bar in Buenos Aires later this year. More information and reservations available online at www.casasaltshaker.com or by phone in the U.S. at 646-502-8699.
From El Cuerpo de Cristo
May 2006 - Casa SaltShaker
by Martin Sarsdale
“Dan Perlman es un gringo en Buenos Aires que la pasa bomba: toma vino (es sommelier), come por todos lados y ahora abrio un pequeño restaurant a puertas cerradas en su casa (tambien es chef). Casa Saltshaker ofrecera una cena por viernes, de menu fijo que va cambiando cada semana.”
From FoodCandy
May 10, 2006
Interview with Dan Perlman: La Casa SaltShaker
Click here to view the original on FoodCandy
Click here to view a copy on this site
