EyeSwoon

I suppose it’s safe to assume that every NYC woman has a special place in her heart for Barneys.  Call it fanatical for some, or even verging on mildly obsessive for others, but for me, it is a rite of passage.
I can remember the swoony anticipation I felt riding the subway uptown in my early Gotham days—it felt like an adventure, a field trip—like I was playing grown-up for the first time.  I specifically recall feeling nervous to touch anything inside those 61st street walls, as it all appeared so precious and out of reach—I was a mere spectator in a very glamorous creation…

A few years later, I had my first encounter with Freds.  What I ordered will be forever burned in my memory, and it fills me with joy to know this dish still remains on the menu!  While Barneys marked my entrance into high fashion, Freds flung open the doors to elevated dining and led me to a love of cooking that would evolve into Eyeswoon. The fortuitous dish? Freds Spaghetti, mingling deliciously with a basil pesto, highlighted by vibrant asparagus and  succulent shitake mushrooms, and finished with the tang of sundried tomatoes—a full-on swoon-a-licious fête in your mouth, for sure!  It’s no surprise that this dish also happened to be the first meal I ever made in my first apartment in Dumbo, Brooklyn many moons ago. Lots of nostalgic firsts happening here…

Fast-forward to last week when Barneys not only invited me and two of my closest girlfriends (jewelry designer Jennifer Fisher and Fashion Consultant Kate Foley) to lunch at Freds after a Fashion Week shopping expedition, BUT also to help dream up a swoony cocktail with Freds executive chef Mark Strausman.  The invitation recalled those early NYC days when I was 19 years old and worked as a bartender—a job that paid the rent and afforded me pesto at Freds, even if it didn’t quite support my fashion affection at Barneys…

Now I have not stepped behind a bar in eons, but it was ridiculously fun to make a swoon-approved cocktail with my girlies: an Aperol, carrot, and vodka Fashion Week Fizz, infused with fresh ginger for an epic bite. (Quite a change from my house-music-nightlife-Long-Island-iced-tea-making days at 3am!) Glamorous, fantastical, and girly as ever—sitting on a bar decked out in Marni and Jennifer Fisher jewels, as miss Kate orders up her favorite Aperol aperitif and Jennifer shakes her thang behind the bar—what fun!  I couldn’t have asked for better fashion-lovin’ confidants served straight up for Fashion Week.

The FW Fizz will be on the Freds menu throughout New York Fashion Week—so I recommend you give it a go.  Served best after shopping with your girlfriends, promise!  Snoop the story here on The Window!

Fashion Week Fizz

Barney's NY

  • Ingredients

      • 2oz. Aperol
      • 1 oz. Vodka
      • 2 oz. carrot juice
      • 1/2 oz. fresh ginger juice
      • 2 oz. fresh orange juice
      • Prosecco
      • Orange Slice
  • The Prep

    • 1. Add ice in a shaker
      2. Pour in all ingredients except Prosecco
      3. Shake well
      4. Strain into a glass or serve over ice
      5. Fill the glass to rim with Prosecco
      6. Garnish with an orange slice

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