Tapas at Tia Pol in Chelsea, NYC, NY

image of Tia Pol in Chelsea, NYC, NY

What I love about tapas is the concept: small plates perfect to have with a drink (or two) or to share with others, as well as how comforting some of these dishes can be. So, we went to open table to try to find a tapas place and noticed Tia Pol, conveniently located next to the High Line, where we took a walk to digest...
highline in NYC, NY

image of highline in NYC, NY

image of highline in NYC, NY

Tia Pol was opened by Heather Belz and Mani Dawes in July 2004, to celebrate the Spanish cuisine that the owners experienced few years before, when living or traveling to Spain. The name itself comes from a cat Mani Dawes befriended back then. 
image of Tia Pol in Chelsea, NYC, NY

This is an exiguous place, a hole in the wall, that feels warm and unpretentious, more like your neighborhood joint.

image of dining room at Tia Pol in Chelsea, NYC, NY

In the back is a larger room that is either used when there is an overflow of customers in the main part of the restaurant or for private parties.
image of dining room at Tia Pol in Chelsea, NYC, NY

Besides tapas, the menu offers different large plates for lunch, brunch and dinner. But we were there for tapas. They have a nice choice, mainly with either meat or fish. So if you do not eat any, your choice will be limited, a pattern pretty common in such place.
image of dining room at Tia Pol in Chelsea, NYC, NY

We started off with a cheese platter:
image of cheeses at Tia Pol in Chelsea, NYC, NY

It was composed of manchego cheese:

image of manchego cheese at Tia Pol in Chelsea, NYC, NY

A goat cheese:
image of goat cheese at Tia Pol in Chelsea, NYC, NY

The last one, I missed the name...
image of cheese at Tia Pol in Chelsea, NYC, NY

They were served with some walnut and raisin bread.
image of bread at Tia Pol in Chelsea, NYC, NY

Then we got the croquetas de jamón or ham croquettes:
image of croquetas de jamón or ham croquettes at Tia Pol in Chelsea, NYC, NY

We had the choice to order the small or larger serving. We chose the smaller one.
image of croquetas de jamón or ham croquettes at Tia Pol in Chelsea, NYC, NY

This was delicious: the outside was crispy and not greasy and the inside soft with a nice smokiness and saltiness from the ham.

Then, we ordered the tortilla española or Spanish omelet.
image of tortilla española or Spanish omelet at Tia Pol in Chelsea, NYC, NY

It was very good and I did not even need the mayonnaise with it as it was tasty and moist. 

The next dish was huevos rellenos al pimentón de la vera or deviled eggs with smoked paprika.
image of deviled eggs at Tia Pol in Chelsea, NYC, NY

Slightly spicy, I truly appreciated the fact that the taste of mayonnaise was not too pronounced.

After that was the crema de hígado de pollo or chicken liver mousse:
image of chicken liver mousse at Tia Pol in Chelsea, NYC, NY

As Jodi does not like chicken liver, I ordered the smaller portion. Served on a toasted bread, it was drizzled with some sort of sauce made with Pedro Ximénez, a white Spanish wine grape, that added a nice sweetness to the dish. I really liked this dish. 

The last tapas was the pinchos mourns or lamb skewers:
image of lamb skewers at Tia Pol in Chelsea, NYC, NY

The smaller portion included two skewers made of cubed lamb cooked with moorish spices (mix of several spices such as cumin, coriander, paprika, cayenne pepper...). That was a succulent dish, the lamb being perfectly cooked and the spices giving a very flavorful taste to it. I regretted at this point not having ordered the larger portion!

Of course, we could not leave without dessert to accompany my espresso and Jodi's tea...
image of espresso at Tia Pol in Chelsea, NYC, NY

And we picked the churros:
image of churros at Tia Pol in Chelsea, NYC, NY

Churros are Spanish fried-dough pastries, sometimes referred as Spanish doughnuts. This is a very addictive dessert or snack (like any fried stuff, no?). They were served with some melted chocolate. I think that they disappeared from the table in couple of minutes...I definitely recommend them.

We had a fantastic lunch at Tia Pol: the food was very good and prices reasonable. I really like the fact that, for some dishes, they propose smaller portions, allowing us to try multiple dishes. If you are looking for a tapas place, I highly recommend this one.

Enjoy (I did)!

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Restaurant Information

* Restaurant Name
Tia Pol
* Overall
★★★☆☆
* Neighborhood / Cuisine
Chelsea / Spanish
* Street Address
205 10th Ave., New York, NY 10011
* Phone
(212) 675-8805

Cheap eats: Alberto's Pizza and Cheesesteaks in Chelsea, NYC, New York


Wandering close to Union Square, we found Alberto's Pizza and Cheesesteak. I admit that I wanted to try it not for the pizza, but for the cheesesteak as I love that sandwich and was a bit disappointed when I went to Shorty's. 

This is your typical pizza place and you do not go for the decor, for the service or to get some warmth (except probably if you are a regular customer). 

I ordered a cheesesteak with onions and provolone that they prepared on the grill, next to the entrance.
It was a decent sandwich: the bread was soft and the meat tender and juicy.

Jodi ordered an eggplant parmesan sandwich that was made with the same bread.

It was a good sandwich, served hot, with a nice amount of cheese.

Alberto's Pizza and Cheesesteak is a good cheap place, at least for what we tried. I may go back at some point to try some other Italian sandwiches or pizza. 

Enjoy (I did)!

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Pinche Taqueria in NYC, New York

image of Pinche Taqueria in NYC, New York

Recently, we ate at Pinche Taqueria, a Mexican restaurant located few steps from Union Square. It all started in 1973 in Tijuana and now, they have three locations in NYC: 14th, Mott street and Lafayette street. 
image of Pinche Taqueria in NYC, New York

It is like most of the fast casual food places: you order at the counter, they give you a number and then bring the food to your table.
image of Pinche Taqueria in NYC, New York

Their menu has the standard Mexican dishes: tacos, quesadillas, burritos, tamale, tortas and for the healthiest of us, salads.

We decided to start with guacamole and chips.
image of guacamole and chips at Pinche Taqueria in NYC, New York
The guacamole was delicious and fresh, worth the $4. 29 we paid for compared to Tacombi a la Fonda Nolita that was quite expensive. The chips were good, but I do not think they make them.

Jodi got a black bean taco:
image of black bean taco with guacamole at Pinche Taqueria in NYC, New York

It was served with guacamole, onions and cilantro, on a soft corn tortilla. It was just ok for me; nothing specific to that restaurant, it is just that I prefer vegetarian tacos with more flavor.

On my side, I decided to go with a combination of two tacos: pollo assado (charbroiled chicken) and pescado (fish):
image of pollo assado (charbroiled chicken) and pescado (fish) tacos at Pinche Taqueria in NYC, New York

It came with rice and refried beans that seemed to be homemade (they claim that they do not use any frozen or canned food and on that one, I tend to believe it). 

The chicken taco was served with onions, cilantro and guacamole, similar to Jodi's vegetarian taco.
image of pollo assado (charbroiled chicken) taco at Pinche Taqueria in NYC, New York

It was good, the chicken being quite flavorful.

The fish taco was served with cabbage and cilantro dressing.
image of fish taco at Pinche Taqueria in NYC, New York

It was fresh, flaky, crispy and not greasy. However, the cabbage was a bit dry.

With our dinner, we drank a Mexican pineapple drink that I love!
image of Jarritos pineapple soda at Pinche Taqueria in NYC, New York

The food was pretty decent, at a good price, and I would certainly go back there. However, I hope they will lower the volume of the music because it was very loud and not very soothing. Also, the service was unequal, some staff being very nice and some others less, like this guy who was upset because the dish he brought to us was not ours...

Enjoy (I did)!

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My nephew culinary visit: day 9: Venezuelan cuisine at El Cocotero in NYC, New York

image of El Cocotero in NYC, New York

For his last day in New York, we decided to bring Valentin to try some Venezuelan cuisine, especially arepas. The last time his father came, we brought him to Caracas. As this place is always crowned, we decided to go to the quieter El Cocotero. We went there several times: cheap and good food, fairly low key.
When we entered, at lunch time, the restaurant was very dark, the windows being blocked by Halloween decorations, the sunlight emerging between them. We all ordered the same thing, but decided to share some guacamole, called guasacaca. It never came...I guess the waiter forgot about it and, to be honest, we did not mind as long as they would not try to charge us for it (they did not). I asked for a double espresso and had to ask again, as they probably also forgot about it: it started well!
image of espresso at El Cocotero in NYC, New York

Fortunately the espresso was good...

Our second appetizer order finally come after a while: yuca fries with guasacaca and cream (Yuca  frita con nata y guasacaca). 

image of yuca frita at El Cocotero in NYC, New York

It was good: the yuca fries were crunchy and cooked all the way through, delicious when dipped in the cream and guacamole.

Then, we all ordered the arepa La Chiquinquira, made of guasacaca, Guyanes cheese, avocado and tomatoes.
image of La Chiquinquira arepa at El Cocotero in NYC, New York

It was just ok for me: not as good as usual with too much vinegar overpowering the rest of the ingredients.

I was a bit disappointed: the food was just ok and the service was so so, although there were not that many people in the restaurant. I guess next time I'll stick to Caracas...At least, Valentin was able to try arepas!

Enjoy (...)!

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My nephew culinary visit: day 5 / part 2: Dinner at Morimoto in NYC, New York

image of Morimoto in NYC, New York

On Tuesday night, we decided to go to Chef Morimoto's eponym restaurant as we really wanted Valentin to try some outstanding Japanese food. I suggested to him not to have sushi or sashimi because he would end up with probably some great seafood, but he would not experience what made Chef Morimoto famous.
image of Kitchen at Morimoto in NYC, New York

I love that place: modern decor with a dining room overlooking the kitchen where you can see the Chefs preparing the scrumptious food.
image of Kitchen at Morimoto in NYC, New York

We were ready for a feast, our chopsticks out for what would be another memorable dinner in this establishment.
image of chopsticks at Morimoto in NYC, New York

We started off with some appetizers that we shared. First was the Yu-burrata, the Chef's version of burrata, served with heirloom tomatoes, berries, cucumbers, with a sauce made with wasabi and sherry vinegar.
image of Yu Burrata at Morimoto in NYC, New York

The burrata itself was made with tofu skin. It was a fantastic dish: very fresh, the burrata was heavenly creamy and paired perfectly with the acidity of the tomatoes and cherry vinegar.

The second appetizer was the sautéed foie gras & grilled eel:
image of sautéed foie gras and grilled eel at Morimoto in NYC, New York

That was a succulent dish where the smooth texture of the foie gras complemented well the texture of the eel, rendering a nice version of surf & turf. It was served with some Asian pears for sweetness and sake Meyer lemon for acidity.

The third appetizer was the pork gyoza:
image of pork gyoza at Morimoto in NYC, New York

You would never think that it was pork gyoza there, but in fact, the six gyoza were under the crispy shell.
image of pork gyoza at Morimoto in NYC, New York

It was sitting on a bacon foam (I admit that I barely tasted the bacon), some tomatoes and the shell was nicely cooked and soft. 

Then came the entrees. This time we did not share...Jodi ordered the Ishi Yaki Buri Bop, similar to a Korean Bibimbap, it was yellowtail on rice cooked in a stone bowl.
image of Ishi Yaki Buri Bop at Morimoto in NYC, New York

It came with a raw egg and the waiter mixed the ingredients together. Et voila!
image of Ishi Yaki Buri Bop at Morimoto in NYC, New York

The fish was very good, flavorful and moist. The rice sat and cooked against the very hot bowl until forming a delicious crust.

I suggested Valentin to try the surf & turf that I tried the last time we went.
image of surf and turf at Morimoto in NYC, New York

The fish was Hamachi cut in ribbons, mixed with crushed citrus and avocado, prepared tableside.
image of Hamachi at Morimoto in NYC, New York

The turf side was Wagyu beef, perfectly cooked medium rare, with a nice char on the outside:
image of Wagyu beef at Morimoto in NYC, New York

The side was herbed potatoes:
image of herbed potatoes at Morimoto in NYC, New York

On my side, I decided to order the seafood "toban yaki", a sort of fish stew made with lobster, king crab, mussels, clams and diver scallops. The broth was made of red miso, butter and lobster. It was served with rice.
image of seafood toban yaki at Morimoto in NYC, New York

It was a succulent dish, packed in flavors and perfect if you are a seafood lover. The best part was definitely the broth that was fantastic with a nice bold flavor.

Of course, we could not leave without dessert! We first picked the Warm chocolate cake:
image of warm chocolate cake at Morimoto in NYC, New York

It was served with a blood orange-sake sherbet and truffle honey, that was fantastic. The inside of the chocolate cake was deliciously runny and a bit addictive, perfectly paired with the orange sherbet.

The second dessert was the mori-monkey bread, Chef Morimoto's version of monkey bread:
image of mori-monkey cake at Morimoto in NYC, New York
It was made of cookies similar to vanilla wafers, banana cream and chocolate. My favorite though was the banana chocolate chip ice cream, that was very creamy and tasty.

This was a fantastic dinner and for me, Morimoto is by far the best Japanese fine dining restaurant, far beyond Nobu!

Enjoy (I did)!


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Blogger event at Pie Face in Chelsea, New York

image of Pie Face in Chelsea, New York

Last week, I was invited to a blogger event at Pie Face in Chelsea, the 6th location of this Australian bakery, location that opened couple of weeks ago. Last year, I blogged about Pie Face, after discovering these delicious little pies at their first location on 52nd and Broadway (check out the post here). 
image of Pie Face in Chelsea, New York

Similar to the other locations, the place is small and you cannot miss the delicious smell when entering, smell coming from the open kitchen where they bake the goods!
image of Pie Face in Chelsea, New York

The pies are the same in each location and, after they are cooked in the oven, they will be placed in the display that will keep them warm.
image of Pie Face in Chelsea, New York

For this event, they organized the back of the restaurant as a VIP section.
image of Pie Face in Chelsea, New York

There, we were treated with savory, but also sweet food, paired with some prosecco.
image of Prosecco at Pie Face in Chelsea, New York

The savory pies were:

Tandoori vegetable pies:
image of tandoori vegetable pies at Pie Face in Chelsea, New York

And minced beef pies:

image of minced beef pies at Pie Face in Chelsea, New York

I was also able to try the chicken and mushrooms one!
image of chicken and mushroom pie at Pie Face in Chelsea, New York

The crust is made of a butter dough that is very flakey and...buttery. Inside, the filling is not solid, maybe to ensure that it will not be dry when it cooks or as they keep the pies warm. My favorite was the minced beef one that was very tasty. Then, the tandoori vegetable pie that was packed with flavors and spices. I admit that my least favorite was the chicken and mushrooms.

For dessert, we had some new additions for the Holiday season:

Pumpkin spice drop cookies:
image of Pumpkin spice drop cookie at Pie Face in Chelsea, New York

It was dry and the kind of cookie perfect with a tea or coffee:
image of strong coffee at Pie Face in Chelsea, New York

And in fact, I tried their coffee! They propose decaf, medium and strong. I picked strong and it was surprisingly very good! 
image of coffee at Pie Face in Chelsea, New York

Then, there was coconut macaroons dipped in chocolate:
image of coconut macaroons dipped in chocolate at Pie Face in Chelsea, New York

They were big and looked spectacular. They were very good too! Dense for sure!

Then, they served us pecan pies!
image of pecan pies at Pie Face in Chelsea, New York

That was my favorite dessert of all! Fantastic buttery crust, not too sweet, it was perfect.

But it was not the last dessert I tried...They had a wheel of fortune and I won a Lamington!
image of Lamington at Pie Face in Chelsea, New York

This is a great cake: a very light sponge cake with strawberry jam, smothered in chocolate and coconut flakes.
image of Lamington at Pie Face in Chelsea, New York

I loved it and Jodi was in heaven! This is definitely a cake I recommend. 

What I love at Pie Face is the various pies, sold in two sizes, my preference going for the small size so I can try several of them. But do not miss the desserts they propose: they are fantastic! My favorites? Lamington, pecan pie, lemon pie and cherry pie; and I still have more to try!

Enjoy (I did)!

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Please note that I was contacted directly by the restaurant or a PR and that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Dinner at Incognito Bistro in NYC, New York

image of Incognito Bistro in NYC, New York

This week, I was invited at Incognito Bistro in the Flatiron District for a press dinner. I was very intrigued by the description of the restaurant: "Roman with Scottish flair"! I was already imagining some strange fusion dishes like black pudding lasagna or haggis pizza. It is not the case: the Chef, who is from Scotland, introduced a Scottish corner, featuring some traditional dishes that I was lucky to try that evening.
image of Prosecco at Incognito Bistro in NYC, New York

So here I am at Incognito Bistro, greeted by the owners, Adriana Moretti and Chef Paolo Montana, with a glass of prosecco. Both of them are Scottish Italian (on top of that, Paolo having an Irish mother), raised in Glasgow, explaining why there is this "Scottish flair". Right away, I understand that it will be a fun dinner thanks to their personalities that made me feel like I was eating dinner at a friend's home!
Chef Paolo Montana (Press photo)
One particularity of the restaurant is that it is the only one in New York City to showcase the Italian Tartan from designer Michael Lemetti, that brings together the Italian and Scottish cultures (there are more than 60,000 Scottish with Italian roots in Scotland). So, if you go to Incognito Bistro, look at the ties of the staff!
Italian Tartan (Press photo)
The restaurant has three sections: the bar with a warm and casual feel.
image of Incognito Bistro in NYC, New York

The main dining room, with a more elegant setting and an impressive wraparound champagne color banquette. 
image of Incognito Bistro in NYC, New York

Then, a smaller room, with 40 seats, perfect for private parties or for celebrities to be apart from the regular crowd and the autograph chasers! The walls are covered with either abstract paintings from Patricia Moretti, Adriana's mother, or beautiful black and white photographs of European dining scenes.
image of Incognito Bistro in NYC, New York

In the back, is the kitchen that I got the chance to see.
image of Incognito Bistro in NYC, New York

Yes, it is the base of a pizza that you see and pizza was in fact the first course!

image of mushrooms and fennel pizza at Incognito Bistro in NYC, New York

It was a fennel and mushroom pizza with roasted tomatoes, mozzarella and basil. The crust was thin and crispy, a bit puffed up on the outside. What I love the most was the freshness of the vegetables and I truly appreciated that it was fresh mushrooms, and lots of them! I was a bit worried at the beginning that the fennel would be overpowering, but it was not the case at all. Last point to mention: there was a lot of mozzarella! 

The second dish was braised octopus:
image of braised octopus at Incognito Bistro in NYC, New York

I love octopus! I admit that I was secretly hoping they would serve it after reading the menu at home! This dish was made with capers, anchovies, olives, black beans (what? Black beans in an Italian dish?) and a tomato broth. The octopus was very good and tender. The overall dish is pretty successful with different components that, although can have pronounced flavors, like the capers or anchovies, work well together. For sure, they add some saltiness to the dish, a bit much, but it is easily forgotten. 

Then we got the beef carpaccio, served with rucola, parmigiano cheese and truffle essence.
image of beef carpaccio at Incognito Bistro in NYC, New York

When the dish came, my nose immediately picked up the truffle essence. You probably wonder, like me, what truffle essence is compared to truffle oil? Truffle essence is a synthetic concoction recreating the scent and taste of real truffle oil. For that reason, you get it for a cheaper price. At least, to write on the menu that it is truffle essence is honest and know that lots of oils named "truffle oil" are also made synthetically instead of being truly infused with truffles. 
I liked the presentation of the carpaccio: nice colors with a bit of marbling on the thin sliced beef. I liked it, but would have like a bit more oil on the plate or at least on the rucola.

Then, they served us s nice red Italian wine: a Montepulciano.
image of Montepulciano red wine at Incognito Bistro in NYC, New York

The next dish was a soup made with roasted tomatoes, tuscan bread and...Greek olive oil!
image of roasted tomatoes and tuscan bread soup at Incognito Bistro in NYC, New York

I loved it! It was a very comforting dish that combined successfully the robust savor of the roasted tomatoes with the sweetness of the olive oil. Unfortunately, this dish is not on the menu and was only the soup of the day! I would definitely put it on the menu!

Then came the first Scottish dish: Highland Haggis!
image of Highland haggis at Incognito Bistro in NYC, New York

Haggis is in fact considered The National dish of Scotland. The definition on Wikipedia is for sure not as appealing as the photo can be:
"Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours". 
The one from Chef Paolo was made of: lamb sausage (with oats - Mc Cann's Irish oatmeal brand that we could see in the kitchen from the dining room!), turnips, creamed potatoes and whisky jus. Now, forget the definition I just gave you! This dish was very good and the Chef succeeded in making an elegant version of it! Although we had a smaller quantity because it was a tasting, I found it light with a nice balance of flavors. The whisky jus was perfect: the alcohol content was reduced so it did not overwhelm the dish and definitely contributed to the success of the dish.
image of pasta trio at Incognito Bistro in NYC, New York

Then we had a pasta tasting. Interestingly, only few pastas are homemade: the ravioli and capellini if I remember. For the others, they use Barilla pasta. Adriana told us that is because the taste of al dente pasta is different between homemade and boxed pasta and they have been raised with the boxed one so prefer it. 

It was composed of:

Butternut squash ravioli, mascarpone sauce and green peas:
image of butternut squash ravioli with mascarpone cream at Incognito Bistro in NYC, New York

Believe it or not, but the part I liked the most was the sauce! Rich and creamy, with a smooth taste. Adding the peas gave some texture. The ravioli was ok for me: a bit too thick, it sometimes overshadowed the delicious butternut squash filling.

The risotto - afumicato:
image of risotto at Incognito Bistro in NYC, New York

What was interesting about this dish is that everybody was trying to figure out where the bacon was as it was smokey. We were all wrong: this dish is vegetarian and the smokiness was coming from the cheese! It was good, but I am not sure I could eat a full plate of it.

Piccante:
image of penne pasta piccante at Incognito Bistro in NYC, New York

That was my favorite pasta dish and apparently a very popular one at Incognito bistro! It was penne pasta with crumbled sweet sausage, marinara sauce, chilies and ricotta. The penne were cooked al dente and that rich sauce was to die for! Yes, it was rich and spicy, with bold flavors, but comforting at the same time. Definitely a dish I recommend!

Then came another wonderful dish: the Isle of Skye scallops:
image of scallop with roe at Incognito Bistro in NYC, New York

It was for sure a big piece of scallop and what you see on the left is the roe, that is most of the time served in Europe, but not in the US. It has a very rich, smooth and sweet taste. I finished it first! Then on the right was the scallop: perfectly cooked, it had this fantastic parmesan crust that added some crunch and salt to the scallop. It rested on a nice creamy bed of mashed potatoes. This was a very elegant and rich dish: another favorite!

The scallops were paired with a glass of Chardonnay:
image of chardonnay wine at Incognito Bistro in NYC, New York


Then, for the last entree, we had another taste of Scottish cuisine: Ayrshire pork with Stornoway black pudding, apple julienne, a sort of twice baked slice of potato, some caramelized onions and a grain mustard sauce.
image of Ayrshire pork and Stornoway black pudding at Incognito Bistro in NYC, New York

The Stornoway black pudding (Stornoway is a city in Scotland) is a blood sausage. Interesting to see all the different versions of blood sausages across Europe: from Black pudding to boudin noir in France or morcilla in Spain. There are also different texture: from soft to dry. This was deliciously dry and homemade. The pork was perfectly cooked, tender and moist, perfect with a bit of caramelized onions for some sweetness or with just some grain mustard sauce that was very tasty. This was another Scottish dish that I appreciated!

At this point, I started to be very full...But I could not refuse some dessert, especially after seeing this:
image of dessert trio at Incognito Bistro in NYC, New York

I had two favorites, although all were good: first was the chocolate torte with a salted caramel sauce.
image of chocolate torte at Incognito Bistro in NYC, New York

It was a soft and creamy chocolate cake that paired very well with the caramel, and the combination was not too sweet. But rich! This is the kind of dessert that chocolate lovers would appreciate.

The second favorite is called a cranachan:
image of cranachan dessert at Incognito Bistro in NYC, New York

It is a mascarpone cream with meringue and toasted oats, served with a wonderful berry compote:
image of berry compote at Incognito Bistro in NYC, New York

It was like pairing something delicate (the mascarpone cream, smooth and light) with something bolder (the compote), the first one neutralizing a bit the sweetness of the second. 

The two other desserts were more traditional: 

The tiramisu:
image of tiramisu at Incognito Bistro in NYC, New York

The tiramisu was more like a cake than the creamy version I sometimes encounter in Italian restaurant. It was pretty light and, similar to all the desserts I tried at Incognito Bistro, not too sweet.

And last was the panna cotta:
image of panna cotta at Incognito Bistro in NYC, New York

The vanilla panna cotta was firm and gelatinous. Again, not too sweet and not a heavy dessert.

Desserts were served with a deliciously sweet moscato wine.
image of moscato wine at Incognito Bistro in NYC, New York

This was a fantastic tasting: great presentation and great taste. I liked both the Italian and Scottish dishes, although I do not know how many people will go for the Scottish ones: with a name like Incognito, people will probably be ready for an all Italian meal. But you never know! If you ask me, the Scottish dishes are worth trying!

Enjoy (I did)!

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And Remember: I Just Want To Eat!


Please note that, in accordance with the FTC guidelines, I must disclose that I was contacted directly by the restaurant or a PR and that the meal was complimentary. However, the opinions expressed in my blog are 100% my own! 

The Pink Tea Cup in NYC, New York - CLOSED!

image of The Pink Tea Cup in NYC, New York

I would not call our last visit to The Pink Tea Cup a revisit per se as it was the first time we went to their location near Union Square. Yes, close to the start of the blog, we went to their location downtown, that closed few months later. Then, few years ago, this one popped up and I promised myself to try it someday. That day had come! The place was for sure different: no communal table but a large painting taking an entire wall, pink walls in the back. 
image of The Pink Tea Cup in NYC, New York

This place serves comfort food and there was one particular Southern dish I really wanted to try there: chicken and waffles. Weird combination, but so good! It is like having an entree and dessert at the same time! What makes this place so particular is that they serve different proteins with waffles, such as catfish, shrimp...Also, they make all kind of waffles: plain, sweet potato, raspberry...

To start, we decided to share the fried green tomatoes. 
image of Fried green tomatoes at The Pink Tea Cup in NYC, New York

When the plate came, it did not look that appetizing. We had to ask for a sauce and they only had some caesar dressing that was pretty salty. We barely ate them! The tomatoes were a bit mushy and the breading we were expecting was breaking apart and quasi none existent. These are fried tomatoes! Don't be shy about the frying: we were not expecting a healthy dish!

Then, Jodi ordered the Mac and cheese. 
image of Mac and cheese at The Pink Tea Cup in NYC, New York

We could immediately see that they served it from a tray. It was good: lots of cheese (probably processed) and not dry. 

Them came my chicken and waffle:
image of Chicken and waffle at The Pink Tea Cup in NYC, New York

Contrary to the first location I went to, there was a decent amount of chicken. Unfortunately, it was overcooked and so dry. The waffle, plain, was good but the syrup was so sweet (low quality) that at the end the waffle taste was lost in too much sweetness. 

So it was definitely not the best revisit for a restaurant and we left pretty disappointed. At least we tried!

Enjoy (...)!
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And Remember: I Just Want To Eat!