Jean-Philippe Gerbi 4/5/19 Jean-Philippe Gerbi 4/5/19

Hanco’s Vietnamese restaurant in Brooklyn

It’s been a while since we had Vietnamese cuisine and we were looking for a place to eat in Brooklyn before an errand when we saw Hanco’s a casual Vietnamese eatery that serves bubble tea, pho and banh mi. Empty at first, it started to get busy especially with a young crowd attracted by not only the food but also the price. This is a casual place, so you order at the counter and then your number is called in the back, where you will get your tray and can sit either in the front or in the small upstairs dining room. I was not so interested in the bubble tea that is a bit gimmicky and hesitated between a Thai iced tea and a Vietnamese coffee, both containing condensed milk. I went for the latter that was good, delightfully sweet. What was good about the place was that there were several vegetarian choices like the tofu vermicelli salad, that had rice vermicelli, cucumber, lettuce, mint leaves and roasted peanuts, or as an appetizer, the tofu rolls made with lettuce, mint leaves, rice vermicelli and tofu wrapped in rice paper. But we both thought it was a bit bland, but fortunately, they have some hoisin sauce to add some taste. Still, it was a bit boring. My classic banh mi was a bit better but not the best you can find. Made with pate, Vietnamese ham and roasted ground pork stuffed in a toasted French baguette with mayonnaise, butter, cucumber, carrot, daikon and very little cilantro, it was uneven, some parts having much more vegetables than others.

Vietnamese coffee at Hanco’s in Brooklyn, NY

Tofu vermicelli salad at Hanco’s in Brooklyn, NY

So Hanco’s did not wow me at all and was even a bit disappointing. For a banh mi, I’d rather go to Banh Mi Saigon that has a much better one.

Enjoy (…)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Hanco’s - 147 Montague St, Brooklyn, NY 11201

I Just Want To Eat! 3/29/19 I Just Want To Eat! 3/29/19

Cocotte in Soho

With roots in Southwest of France, Chef Sébastien Pourrat succeeded in creating with Cocotte, a unique tiny spot serving delicious French-Spanish cuisine. Tiny restaurant with portions as big as the place though, keeping alive the reputation French restaurants often have (small portions). But it is not about quantity but more quality and there is something about this place that makes you want to go back: good food, nice atmosphere that makes it the perfect neighborhood hideout. Service is good, at the exception of one waitress that definitely spoiled the last time we went there and dealt with various issues with a definite lack of professionalism; fortunately, the rest of the staff was not like that. Dinner at Cocotte is quite good, but I rather go for brunch that serves amazing classic dishes like the œufs brouillés or scrambled eggs that can be served with mushrooms (champignons - Jodi’s choice) or chorizo with the possibility to do half and half. These eggs were fantastic: perfectly made and not overcooked. But I admit that what I really love was the burger, served with a rustic presentation. Served with focaccia bread, bacon, cheese, onion, guindilla relish and mayo, the beef patty was quite tasty and very juicy, the kind of messy dish you want. I should add that the burger comes with some delicious roasted potatoes (pommes rôties) that I could have eaten on their own.

For dinner, they offer a bunch of small plates like the cheese platter that is a good alternative if you are vegetarian but that I always consider a rip-off considering the amount of cheese served or the butternut squash soup, and if you are not vegetarian, the Spanish or Basque inspired txipirones or baby squid cooked in squid ink is superb. For entrees, they propose various meats like pork or chicken, and their hanger steak (boeuf), smothered with a red wine reduction would satisfy a meat eater in term of taste and temperature, but was very small, leaving me a bit hungry after finishing such a succulent dish (I should mention that it was served with potatoes that I wish were the pommes rôties mentioned above).

Butternut squash soup at Cocotte in Soho

But if you are still hungry or ready to wait longer (our entree took 35 minutes to come), try their desserts, especially the creme mentee that is quite light, served with strawberries and a red berry coulis.

I should mention the beverages: they have various cocktails like whiskey sour, sangria or Negroni, and for brunch, a nice coffee.

Overall, Cocotte is a great place to know, but I would more go for brunch than dinner. Hopefully they will pay attention to the service because it can spoil an evening. But once again, it was fortunately only one of their staff: the others were nice and welcoming.

Enjoy (I did)!

If you like this post, the photos or the blog, pease feel free to share it or post a comment. Merci!

Cocotte - 110 Thompson Street, New York, NY 10012

I Just Want To Eat! 3/27/19 I Just Want To Eat! 3/27/19

Farm to Burger in Times Square

Farm to Burger: what an interesting name at a time where the farm to table restaurants are considered more and more by diners who want quality food and are worried about the effect of processed or unnaturally fed produce. Grass fed, hormone and antibiotic free are more commonly displayed on menus and Farm to Burger prides itself on offering its patrons quality ingredients that are locally sourced. Opened in December 2018 in the Aliz hotel next to Port Authority Bus Terminal, it is a bit hidden. I admit that I thought it was a small place, maybe like Burger Joint in the Parker Méridien, but it is not: this 90 seater is big with a decor supposed to represent a farmhouse. As it’s name indicates, it is all about burgers, but you can get chicken (they offer a spicy fried chicken sandwich), fish (to be honest I would never consider it) and a veggie burger made with the up and coming Inpossible Burger, a good idea for vegetarians who like the taste of meat, if it was probably well executed and not overcooked like the one we tried, making it a bit dry. For meat lovers, they have a hot dog that is supposedly quite good as well as few burgers like the classic, made with a beef patty, a thick slice of bacon, cheddar, lettuce and tomato. The meat, cooked medium (pink in the center), was good and juicy, but the proportion meat / bread was unbalanced in favor of the latter that was not so soft. Too bad. They would have a better bread and a thicker patty, it would be a good burger.

Dining room at Farm to Burger in Times Square

Veggie burger at Farm to Burger in Times Square

Onion rings at Farm to Burger in Times Square

Classic burger at Farm to Burger in Times Square

French fries at Farm to Burger in Times Square

Dessert did not also live up to its promises: the chocolate banana bread pudding was a bit dry unfortunately and I more appreciated the caramel ice cream. I would have tried one of their milkshakes if I did not sacrifice myself, Jodi wanting to share a dessert...

Banana bread pudding at Farm to Burger in Times Square

So overall, I admit that I was disappointed with Farm to Burger: the food was just ok and the kitchen was very, very slow, surprising as it was not at all crowded. I’ll pass...

Enjoy (the post)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Farm to Burger - 310 W 40th St, New York, NY 10018

I Just Want To Eat! 3/25/19 I Just Want To Eat! 3/25/19

Frenchette in TriBeCa

When it opened last year, Frenchette was the most talked about restaurant opening and remains a difficult place to get a reservation unless you are ready to eat really early or late at night. I was wondering what Frenchette means, thinking that it could be a term of endearment for French cuisine or some minimalism, until I discovered that it is the title of a song from David Johansen released in 1978 with one paragraph saying:

“Want you to come in my kitchen and not my kitchenette.

Want you to come in my dining room, not my dinette yet”.

“Want you to come in my kitchen and not my kitchenette.

Want you to come in my dining room, not my dinette yet”.

So my interpretation of it, that was confirmed by the menu, was that it was an American brasserie inspired by French brasseries. Yes, at Frenchette, Riad Nasr and Lee Hanson, known for their collaboration with Keith Mc Nally at Balthazar, Pastis and Minetta Tavern to name a few, created an interesting menu, taking French classics and giving them their own twist like the duck frites that, is a good fusion of two classic brasserie dishes: duck (usually confit) and steak frites. Rest assured that you can still get steak frites at Frenchette and I bet that the fries are as good as at Minetta Tavern, where I consider them to be the best. What really excited me was the use of ofal like tongue, liver or kidney that is a bold move for a restaurant, lots of people finding these parts gross but being an intricate part of French gastronomy. So I started my meal with their tongue and mackerel salad that was composed of veal tongue, more common in delis as well as mackerel, a fish not that many people like because of its distinct taste and that I used to eat from a can when I was a kid, my parents rarely buying fresh ones. It was like a surf and turf with that was quite good, each element complementing the other well. Then, I got the veal kidney in mustard sauce with fresh pasta. I could not resist ordering this over the duck because I love veal kidney and you also rarely see them on restaurants’ menu. It is not that easy to prepare as they need to be cleaned well and well cooked since if overcooked they will be dry and rubbery. These were perfect, in a succulent sauce that was however a bit salty.

Tongue and mackerel salad at Frenchette in TriBeCa

For Jodi, having a vegetarian meal was a bit more challenging. This kind of restaurant can accommodate if you ask but it is not the best way to make vegetarians feel welcome. So we shared the tortilla that had normally trout roe (so it was without but still superb as melting in our mouths), as well as the only entree that was vegetarian : the tagine d’artichauds or artichoke tagine, a take on a North African dish that was unfortunately bland and gave the impression it was just put together to have something on the menu. Too bad.

Tortilla española at Frenchette in TriBeCa

Tagine d’artichauds at Frenchette in TriBeCa

Desserts were interesting though. And it was a bit difficult to pick as they had very nice choices. We finally went for the tarte au riz that is a rice pudding tart, the rice pudding sitting on a layer of maple dulce de leche for an added sweetness. This was a great dessert, not too sweet and well executed that I recommend if still on the menu.

Rice pudding tart at Frenchette in TriBeCa

I should also mention their cocktails that are creative. I drank the night moves, made with bourbon, cognac, fernet (bitter) and black walnut.

The night moves cocktail at Frenchette in TriBeCa

So overall the meal was quite good....for me. Yes, if you are vegetarian (we told them in advance), you will probably not enjoy as much as non-vegetarians. I personally would go back to try their duck. Although I should mention that the noise level is quite high that is something I will never get used to...

Enjoy (I did)!

if you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Frenchette - 241 West, Broadway, New York, NY

I Just Want To Eat! 3/22/19 I Just Want To Eat! 3/22/19

Starbucks Reserve Roastery: coffee shop reinvented

Starbucks is elevating its coffee shops with Starbucks Reserve, an elegant and sophisticated version that opened in NYC last December, right next to Chelsea Market. Already popular amongst New Yorkers, this 23,000 sqft place is amazing: two stories if not counting the downstairs floor where the bathrooms are, where a bar, sandwich and pastry stations feed an hungry crowd with some delicious food still casual but tasty, and Italian inspired. Sandwiches are made with breads from Le Pain Quotidien with a mix of vegetarian and non-vegetarian choices like the caprese panino made with mozzarella di bufala, cherry tomatoes and arugula; the sfilatino con pistachio mortadella that is made on a crispy thin olive bread or the brioche con prosciutto crudo e parmigiano regiano that is a croissant shaped brioche stuffed with prosciutto and Parmesan cheese. All of these were fresh and succulent, not that pricey for the quality you get.

Pizza station at Starbucks Reserve Roastery in NYC, NY

Shop at Starbucks Reserve Roastery in NYC, NY

Order at Starbucks Reserve Roastery in NYC, NY

Bar and sandwiches at Starbucks Reserve Roastery in NYC, NY

Roastery at Starbucks Reserve Roastery in NYC, NY

Brioche with prosciutto at Starbucks Reserve Roastery in NYC, NY

Caprese sandwich at Starbucks Reserve Roastery in NYC, NY

Mortadella sandwich at Starbucks Reserve Roastery in NYC, NY

As far as beverages are concerned, you get the usual Starbucks offer like the matcha tea or latte, as well as their nitro cold brew that is served elsewhere and was good and refreshing although a bit light for me. But they also propose additional choices: for an espresso, you can choose between beans from Guatemala or their gravitas blend. All of that in real cups, like in a café.

Double espresso at Starbucks Reserve Roastery in NYC, NY

Nitro cold brew at Starbucks Reserve Roastery in NYC, NY

Matcha tea at Starbucks Reserve Roastery in NYC, NY

I should mention the hospitality of the staff that goes beyond regular service: they want to make sure you have a good experience. Starbucks Reserve definitely reinvents the Seattle chain, a much needed move considering the competition out there and with plans to settle in Chicago or Tokyo, after Milan and Shanghai, I just hope they will not open too many locations, keeping it rare and exceptional. I should mention that this place is packed on the week end and weekdays are much better if you mind the crowd. Despite that, I would go back as they have so many mouth watering choices like their pizzas or desserts. I just love it!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Starbucks Reserve - 61 9th Ave.,New York, NY 10011

Jean-Philippe Gerbi 3/20/19 Jean-Philippe Gerbi 3/20/19

L'Appart: dining with a star

We recently made it to L’Appart, short for L’Appartement (Apartment in French), one of the restaurants of Le District, a French food hall located near the World Trade Center. You may not notice it when going from The District Garden (their supermarket) to The District Market with its stations and bar, as it is tucked in a hallway, like a gem that only the gourmets know. As soon as you open the wooden doors, you are greeted by David Coucke, The Maitre D’, with a house cocktail (it was a lychee, ginger and rose cocktail that was delightfully spicy) and introduced to the team, like when you go to a dinner with some friends and the host makes the introductions. Because at L’Appart, Executive Chef Nicolas Abello cooks as if you were dining at his place and what a dinner! Using seasonal produces that he sources locally, he crafts a delicious tasting menu that changes every 4 to 6 weeks, showcasing skills that got him noticed at Daniel in New York or in London at Sketch, under the wings of Pierre Gagnaire, a pioneer in “New French” cuisine. The latter explains a lot about the dishes served at L’Appart: creative, elegant and beautiful with delicious flavors. And if you are vegetarian, no problem: the Chef can accommodate as you will see below.

Chef Nicolas Abello and his team at L’Appart in NYC, NY

L’Appart is not just about food: they also have a nice selection of wine and champagne, but if one prefers a cocktail, they can accommodate any with their bar outside, in the market. They also have a nice selection of whiskey and I appreciated the fact that they serve a few French whiskeys that you rarely see on drink list. So I went for the Amorik, s single malt produced at the Warenghem distillery in Lannion, Brittany.

The amuse was a white lentil fritter served with an herbed lebne:

White lentil fritter at L’Appart in NYC, NY

It was followed by a trio of canapés to be eaten from left to right:

Non-vegetarian canapés at L’Appart in NYC, NY

Vegetarian canapés at L’Appart in NYC, NY

For me: sunchoke soup with Hudson Valley foie gras, Ora King salmon topped with a carrot and finished with a wild Alaskan salmon roe, Prince Edward mussel with fennel.

Sunchoke soup with foie gras at L’Appart in NYC

For Jodi: a trio of vegetarian canapés mirroring mine and composed of a sunchoke soup with Argan oil, goat cheese in ginger bread, pearl onion stuffed with fennel.

Goat cheese and ginger bread at L’Appart in NYC

The appetizer was a dumpling:

For me: lobster dumpling with a curry sauce.

For Jodi: vegetable dumpling with a coconut sauce.

The third course was:

For me: slow cooked Berkshire pork belly served with peanuts and apple.

For Jodi: Broccolini served with a variation of apples.

The fourth course was:

For me: scallop with a citrus brunoise.

For Jodi: cauliflower with beurre blanc.

Then, they had a great idea to do a bread course as their bread is so good that it can stand on its own. It was composed of a homemade sourdough mini-baguette and a multigrain pretzel, served with homemade butter with acacia honey and fleur de sel.

The next course was a celery root with a celery mousse topped with black truffle.

it was followed by a twist on the Grenobloise sauce that is typically made with brown butter, capers, parsley and lemon. For me, it was halibut with a piece of brioche as the skin (for some added butter taste) and for Jodi, a potato confit.

The last entree before the cheese course was for me, veal sweetbread served with shiitake mushrooms and salsify, while Jodi got the mushrooms (trumpet mushrooms with a reduction of morel mushrooms). For this course, we decided to get some black winter truffle shavings (3g for $35). The truffle was from Carpentras in France and had an incredible aroma and sublime taste.

Truffle from Carpentras, France at L’Appart in NYC

The cheese course was like a French-American blue cheese competition with on the French side a forum d’ambert and on the American side a Bayley Hazen Blue from Vermont. I admit that my favorite was the former as creamier and richer in taste. The cheese was served with a delicious pear that was cooked in salt and was literally melting in my mouth.

Bayley Hazen blue from Vermont at L’Appart in NYC

The first dessert was a mini-souffle: chocolate for Jodi and praline for me.

It was followed by their take on a coffee cake, deconstructed and accompanied by a cognac cardamon ice cream.

Last, they brought us our menus with a chocolate Negroni.

This was a sublime meal in a great atmosphere that was elegant without being stuffy. It is an incredible experience that made me question the fact that they have only one Michelin Star considering the creativity and deliciousness of the food as well as the excellent service. But I am sure one is only the start of a journey.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

L’Appart - 225 Liberty Street, New York, NY, 10281

Jean-Philippe Gerbi 3/18/19 Jean-Philippe Gerbi 3/18/19

Cassoulet at Felix: best in New York?

It’s been a while since we went to Felix and I admit that my motivation to go there was to try their cassoulet that won best cassoulet in 2016 and 2017. Cassoulet is a white bean stew that has gained popularity in the US after D’Artagnan, the purveyor of meat and poultry started to organize and annual cassoulet war in New York. Historically, it is said that cassoulet was created in Castelnaudary (South West of France), with duck confit, pork shoulder and sausage while the city was besieged and people were asked to bring whatever ingredients they had to prepare a stew and feed the soldiers. At Felix, the cassoulet of Chef Pierre Landet will take 25 minutes to be ready for you and will come piping hot in a classic bowl. Comforting, it was however a bit soupy and quite salty (it was better reheated the next day), and the beans were not cooked all the way unfortunately.

Besides cassoulet, Felix offers other classic French dishes like the duck confit, foie gras, soupe a l’oignon (French onion soup) or the escargots that were pretty good (I could not resist dipping some bread into the butter sauce…). However, if you are vegetarian, you are going to be limited to few choices like the goat cheese salad (salad de chèvre chaud), the beet carpaccio or the cheese plate that is always a nice option, unless you are vegan!

Salade de chèvre chaud at Felix in NYC, NY

But I guess the best part was dessert: they have one of the best tarte tatin in the City: buttery and caramelized, it is fantastic!

The food at Felix was good but I admit that I was expecting a bit more from the cassoulet that is not for me the best: I prefer La Sirene, although it does not have a garlic sausage or Benoit, where Alain Ducasse serves a great version of it. I should mention that we got there early and it was great because quieter, although the music was loud and as the evening went on, the noise level went unfortunately up…So, Felix is not a bad place for some classic French cuisine, especially if you like sceney restaurants…

Enjoy (I still did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Felix - 340 W Broadway, New York, NY 10013

Jean-Philippe Gerbi 3/15/19 Jean-Philippe Gerbi 3/15/19

Indie LIC in Long Island City, Queens

Offshoot of Indie Food & Wine, located in the Lincoln Center, Indie Lic is a cool casual place in Long Island City where the owner lives. Yes, there is definitely this cool vibe in this medium sized space that is filled with light, thanks to its large windows and its communal table in the center for people who do not mind eating with their neighbor. I would not go there for a full meal but more for small bites for breakfast, lunch or dinner, the choices being quite diverse between vegetarian and non-vegetarian, salad or sandwiches. For breakfast, I recommend their steel cut oatmeal that is cooked with cinnamon and milk, topped with sliced banana (a good amount), almonds (for some crunch) and maple syrup. Salads are also quite good, whether you go for the arugula one, composed of arugula (!), quinoa, shaved fennel, roasted beets, orange and fresh herbs, or for the Little Gem Salad, made of little gem lettuce, lentils that are apparently French (oh la la!), spiced walnuts and sprouts. But my favorite was their roast chicken sandwich that is made with delicious pieces of rotisserie chicken squeezed in a very soft focaccia bread, and accompanied by pickled peppers, arugula (not too much fortunately), and a basil pesto. I believe that they put some of the chicken juice there: in fact it is so juicy that it will be dripping on your fingers for much of your delight. I could have this sandwich everyday!

Steel cut oatmeal at Indie LIC in Queens, NY

Arugula salad at Indie LIC in Queens, NY

Rotisserie chicken sandwich at Indie LIC in Queens, NY

Little gem salad at Indie LIC in Queens, NY

For lunch they are also proposing a soup and sandwich combo that is nice to get a complete meal, but I admit that I was hungry after, the sandwich being small. The soup is the soup of the day (it was a tomato and basil pesto when I went) and for the sandwich, I tried their griddled cheese as well as the camembert panini that was my favorite of the two, the latter being composed of camembert, fig spread and watercress on ciabatta.

Soup and sandwich at Indie LIC in Queens, NY

Camembert sandwich at Indie LIC in Queens, NY

Griddled cheese sandwich at Indie LIC in Queens, NY

So, overall, Indie LIC is a nice place, relaxed with a nice casual menu that is a big pricey, but I guess it is the price to pay for quality ingredients…

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Indie LIC - 43-10 Crescent St, Long Island City, NY 11101

Jean-Philippe Gerbi 3/13/19 Jean-Philippe Gerbi 3/13/19

Lunch at Sugar Factory in the Meat Packing District

When Rebecca, Jodi’s cousin, asked to find a place with pancakes for brunch, we ended up going to Sugar Factory in the Meatpacking District, a place we wanted to go to for a while now. Yes, there were other places but not with time available on Opentable or Resy. When we arrived, it was clear that a reservation was necessary as people without were turned down and in fact, we got seated in a corner hard to reach for the staff, 30 minutes after our reservation. They were definitely overwhelmed despite the fact that we could see available tables upstairs. Sugar Factory is a big place for sure with a fun decor from candies to big chandeliers hanging from the high ceiling, without forgetting the photos of celebrities who had a meals there or let’s say more what makes them popular: giant crazy milkshakes like the one with a mini cheese burger squeezed on top, or the goblets, these big sugary drinks full of liquid nitrogen to give a dramatic effect. Considering I was going for fried chicken and waffles, I only got a large chocolate cookie jar milkshake that was made of Vanilla soft serve ice cream blended with Oreo cookie crumbles, chocolate chips, caramel sauce and melted chocolate sauce, topped with Oreo cookies and whipped cream. It was a very good milkshake although I wish it had more Oreo cookie and the best part was the whipped cream that was a bit glossy making me think that it had marshmallows in it. So it started well but I got a bit of a hint about the food when I saw one of the tables getting their Mac and cheese burger that did not look as appetizing as the description suggested. No, the Nutella pancakes were not as good as some you would get in diners, not having enough Nutella; the French toast was not soaked enough and the waffles too soft and a bit bland if it was not for the maple syrup. I had hopes that the fried chicken would save the meal but no: it was overcooked and a bit dry.

Milkshake at Sugar Factory in the Meat Packing District

French toast at Sugar Factory in the Meat Packing District

Nutella pancake at Sugar Factory in the Meat Packing District

Fried chicken and waffles at Sugar Factory in the Meat Packing District

Too bad. This is a very gimmicky place and I guess this is a fine for families and kids but on my side, I would pass...

Enjoy (!)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Sugar Factory - 835 Washington Street, New York, NY 10014

Jean-Philippe Gerbi 3/11/19 Jean-Philippe Gerbi 3/11/19

Udon noodles at TsuruTonTan in Midtown

I do not remember when was the last time I had Udon noodles, probably when ordering Japanese food from a small joint, not as impressed at the time by it and preferring the more classic ramen. Until I discovered Tsurutontan, a Japanese chain that is trying to conquer NY diners’ stomach. They started with a bold move in 2016, by invading the space left vacant by Union Square Café and have now a second location Midtown where we had lunch recently. Big space for sure with the open kitchen in the back.

They have a pretty interesting menu that is not just centered on these homemade noodles but include a bunch of appetizers like the scallop millefeuille that is simply a piece of raw scallop topped with daikon for some texture, in shiso and curry essence for some kick. Of course you can go for the scallop sashimi if you want something more classic. If you are vegetarian, be careful: you may think it is vegetarian but it is not: they may use fish sauce so ask to be sure. It is like ordering a French onion soup and not realizing that most restaurants make it with a bone broth.

Scallop millefeuille at TsuruTonTan in NYC, NY

Of course, a Tsurutontan, the noodles are queen: thick or thin, you pick but make sure you can exhibit a good ability to slurp because they are long, very long! And know that when ordering a soup, they offer extra noodles at no charge but you need a big appetite as the soups are already big. They have quite a large choice there with some that seem quite heavy like the truffle creme, but if you go with the wagyu and mushroom suriyaki, you will understand why they call it a top seller. When they bring it to your table, your nose is filled with the sublime smell of the US wagyu and the first bite is fantastic: the meat is tender while the noodles are soft, and you get the nice sweet and savory taste of the broth. Superb. Jodi got their sizzling suryaki udon that normally comes with beef but that they nicely made vegetarian, replacing the meat with some tofu that was not bland. This is another dish with an incredible smell and these pan fried noodles are quite tasty, smothered by the sauce.

Wagyu and mushroom sukiyaki at TsuruTonTan in NYC, NY

Sizzling sukiyaki at TsuruTonTan in NYC, NY

Dessert is also something not to miss, especially because they get them from Lady M. We tried The Crown of chocolate, a layered chocolate cake with a dark chocolate mousse and ganache as well as chocolate crunch that was vary good…not surprisingly. The cake was moist and this is the perfect dessert for chocolate lovers.

Lady M chocolate cake at TsuruTonTan in NYC, NY

This was a great lunch and I would definitely go back to TsuruTonTan for udon noodles. They have an extensive menu there that can be overwhelming especially with the photos that are mouth watering.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

TsuruTonTan Udon Noodles Brasserie - 64 W 48th St, New York, NY

Jean-Philippe Gerbi 3/8/19 Jean-Philippe Gerbi 3/8/19

Dinner at Thalia

When we went to Thalia few years ago, it was for brunch as I saw that, at the time, they had a creme brûlée French toast that was really good but that they since ditched, replacing it with a Nutella one (not a bad replacement in fact). At that point, we thought it would be great to go back for dinner and it took us until this last Valentine’s Day...Not that we celebrate but we just wanted to go to a quiet place, far from the crowd and ended up there: good choice because it was not that crowded and I kind of understood why. This new American and sushi place has simply the atmosphere of a restaurant that would be in a hotel, not so surprising as it is in the theater district, but still. There are some standouts like the seafood, especially the oysters (Blue Point and Malpeque) or their whisky selection (I tried a Johnnie Walker Platinum that was pricy and that I did not like), as well as a good selection of vegetarian dishes. At least they make homemade pasta and they are good, but not the best you would have. Jodi has the duxelle mushrooms ravioli made topped sautéed spinach (not necessary), grana padano cheese and bathed in a truffle porcini sauce that was pretty good. On my side, I went for the squid ink capellini that had lots of seafood (clams, scallops, shrimp, mussels, calamari) cooked in a spicy marinara and tequila-cilantro sauce. Good also but a bit salty. But I admit that after trying the squid ink pasta frutti di mare at Esca, it is going to be difficult to manage my expectations, even if the two restaurants are really not at the same level. But still: you tend to compare after you tried an amazing fish.

Johnnie Walker Platinum whiskey at Thalia in NYC, NY

Duxelle mushrooms ravioli at Thalia in NYC, NY

Squid ink capellini at Thalia in NYC, NY

Dessert was a bit of a let down: the dessert menu did not impress and it took 20 minutes for the raspberry meringue tart we ordered to come to our table (and after we inquired about it). I believe it sat there because the crust was soggy and the meringue too soft. It sat on a coulis that made the whole things way too sweet.

Raspberry meringue tart at Thalia in NYC, NY

So it was just ok, the wait at the end being a bit annoying (and the place was not crowded, so not sure what happened). This is not the kind of place I would recommend for dinner for sure. There are so much better choices in Hell’s Kitchen. But I am glad that at least I finally tried their dinner.

Enjoy (…)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Thalia - 828 8th Ave, New York, NY 10019

Jean-Philippe Gerbi 3/6/19 Jean-Philippe Gerbi 3/6/19

Fried Chicken at Sticky's Finger Joint in Times Square

I discovered Sticky’s Finger Joint in 2012 on the Food Network when they participated to the show 3 Days to open with Chef Bobby Flay. I still remember that the main discussion was how to make their menu appealing, having chicken fingers on the menu not being enough and encouraging them to showcase their sauces. It makes sense: you can get chicken fingers that are as good in lots of places, MacDonald’s included, but Schnipper’s being better, but what could make a difference and entice you to go there? So they listened, developed their sauces and have now 7 locations, the last one being on 41st between 6th and Broadway that I recently visited.

Dining room at Sticky's Finger Joint in Times Square

So I got some fried chicken, opting for the poppers rather than the fingers and choosing two sauces: the buffalo that is fairly popular with chicken and was quite hot to the point that I regretted they did not give some blue cheese sauce with it, as well as their take on the General Sticky Tso that was fortunately less hot and nicely sweet. The chicken was good: crispy on the outside and cooked all the way through, still moist inside.

Chicken poppers at Sticky's Finger Joint in Times Square

Sauces at Sticky's Finger Joint in Times Square: buffalo and General Tso

Other creative items are their fries. I tried their S’mores fries last time I wrote a post on Sticky’s Finger Joint, that is an interesting dish especially if you like mixing sweet and savory, so I went for the Truffle Parm fries that were good, although I still wonder what truffle they are talking about as it did not smell or taste it. Of course, I was sure that in this kind of place they would put truffle oil rather than the coveted mushroom, but still, the name was enticing and ended up with some fries with some Parmesan drizzled on top. Good fries though: crispy and cooked all the way through.

Truffle parm fries at Sticky's Finger Joint in Times Square

S’mores fries at Sticky's Finger Joint in Times Square

So it was alright. Sticky’s Finger Joint would not be my go to destination for fried chicken. I admit that in any case, unless served with a waffle, I prefer Korean fried chicken or chicken wings. Still, it is interesting to try.

Enjoy (I did anyway)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Sticky’s Finger Joint - 1450 Broadway, New York, NY 10018

Jean-Philippe Gerbi 3/4/19 Jean-Philippe Gerbi 3/4/19

Dos Caminos Times Square

Is Times Square changing, with the addition of better restaurants? I admit that I have food some good and bad ones there and was curious to check out Dos Caminos, located next to the W hotel, that has been there for a while now. located in the heart of the busiest tourist place in New York, Dos Caminos is a two floors restaurant: the first floor looks very casual, but the room downstairs looks much better, with its large bar serving more than 100 sorts of tequila and cocktails like margarita (I prefer the classic, not frozen, especially in winter) that you can sip while sharing a delicious guacamole made to order. In front of the bar is a sort of lounge that is comfy but that I would not consider for dining as I prefer a proper table, especially to avoid some sauce dripping on my pants...No, there is the dining room there that can be loud and empties as soon as diners head out to the theaters (the best time of the evening: more quiet).

Tortilla chips at Dos Caminos Times Square

Menu wise, they serve elevated classic dishes and it is a bit overwhelming with so many mouth watering choices, with few vegetarian ones like the vegetarian tacos made with smoked stewed oyster mushrooms a la mexicana, guacamole, pico de Gallo, crema and cotija cheese that they can make vegan by using cashew crema and vegan cotija. But one I can never resist is their mole short ribs: these slow cooked short ribs smothered in a delicious mole negro are fantastic: literally melting in my mouth. The only regret was that there was not enough mole! It was accompanied with arroz con crema, rice with crema that was smooth but heavy, and green pico de Gallo. But do not eat too much because dessert is a must have: their salted caramel tres leches is very good, although I wished they had churros with some salted caramel...

Vegetarian tacos at Dos Caminos Times Square

Rice and beans at Dos Caminos Times Square

Ribs in mole sauce at Dos Caminos Times Square

Rice with crema at Dos Caminos Times Square

Mexican corn at Dos Caminos Times Square

We had a great meal at Dos Caminos Times Square, even if you sort of feel the vibe of Times Square there. Still, I love that place and the food is delicious.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Dos Caminos - 1567 Broadway, NY 10036

Jean-Philippe Gerbi 3/1/19 Jean-Philippe Gerbi 3/1/19

Jeju Noodle Bar in Greenwich Village

Taking its name from an Island in the Southern coast of Korean and also meaning skills, talent and ability, Jeju Noodle Bar was awarded this year a coveted Michelin Star. So I had to visit it. We went on a Tuesday and that place was packed, so I was glad that we got a reservation otherwise we would have waited a while.

Dining room at Jeju Noodle Bar in Greenwich Village

This place is specialized in Ramyun that are Korean noodle soups, but do not expect to see your classic ramen there: no, it is a gourmet ramen and they have successfully elevated that dish, keeping it comforting. Ever dreamt of ramen with truffle? They have it with the Truffle Bibim Myun that they made vegetarian for Jodi and was made with a tofu mousse, soy truffle duxelle, grana padano and an egg. It was like a vegetarian version of a carbonara but clearly elevated by the truffle they generously shave in front of you. Love wagyu beef? Well the day we went, they had a ramen called the Wagyu Ramyun made with raw Miyazaki wagyu, brisket, kikurage, enoki mushroom and white kimchi. When it comes to the table, you nose is rapidly filled with the smell of the meat that will cook in the delicious broth. They also have a bunch of appetizers and I could not not have their fried chicken that was served with a superb umami salt and Jeju dip that had a nice hint of garlic. Quite good but I admit that I had much better Korean fried chicken. Still, I would reorder it.

Fried chicken at Jeju Noodle Bar in Greenwich Village

Wagyu ramyun at Jeju Noodle Bar in Greenwich Village

Truffle bibim myun at Jeju Noodle Bar in Greenwich Village

So overall, Jeju Noodle Bar delivered its promise and the only thing missing was the fact that they do not have dessert (why? I need something sweet at the end of each meal!). Was also surprised that they did not have that many kinds of soju and instead had several wines. Anyway, I tried their Makku that is an unfiltered rice wine produced in the US. Quite good, it definitely had a nice grainy finish. And Jodi got their blood orange juice that was delicious.

Make at Jeju Noodle Bar in Greenwich Village

Blood orange juice at Jeju Noodle Bar in Greenwich Village

So finally, would I go back to Jeju Noodle Bar? If I want some fancy ramen, yes: it is a gourmet ramen place so, it is not cheap at all; especially if like us you took their top ramen...

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Jeju Noodle Bar - 679 Greenwich Street New York, NY 10014

Jean-Philippe Gerbi 2/27/19 Jean-Philippe Gerbi 2/27/19

Blend in Long Island City

We recently discovered Blend, a restaurant serving Latin cuisine in Long Island City (LIC). The first time we went there was for brunch and we surely had to go back for dinner. I like this place which is quite big, because of the variety its menu proposes, with dishes from Latin America, like a puzzle made of specialties from Mexico, Puerto Rico, Cuba or Peru. Varied and well executed. Here is what we had:

Dining room at Blend in Long Island City

Brunch:

Guacamole and chips: quite good, freshly made with chunks of avocado.

Huevos rancheros: eggs any style (Jodi chose poached) over black beans, jack cheese and a quesadilla with salsa and guacamole. Very good, I like the fact that you can choose how you want your eggs (3 of them that is a lot) cooked.

Huevos rancheros at Blend in Long Island City

Arepas Benedictos: their take on eggs Benedict where two sweet corn cakes (arepas) are topped with ham and perfectly poached eggs smothered with hollandaise sauce. This was delicious: the arepas was delightfully sweet, giving a different dimension to a classic brunch dish. And it came with some deliciously crispy house potatoes.

Arepas benedictos at Blend in Long Island City

I should mention that with your egg dish, you get a choice of coffee, tea or orange juice, all of that for $9.95 that is a great deal.

Orange juice and coffee at Blend in Long Island City

Dinner:

As a cocktail, I got a classic caipirinha that was quite good.

Appetizer: Maduros con queso that are sweet plantains with cotija cheese and sour cream. This has an interesting taste, combining the sweetness of the plantains and the saltiness of the cheese.

Maduros con queso at Blend in Long Island City

For her entree, Jodi got the veggie burger that was composed of a panko crusted portobello mushroom stuffed with a black bean patty and served with guacamole. You then pick a side between fries, yuca fries or a salad. She went for the latter.

Veggie burger at Blend in Long Island City

On my side, I ordered the seafood paella that was sublime: I hate when you can tell that the rice was cooked separately. It was not the case at Blend. There was a lot of seafood (clams, mussels, shrimp and calamari) and it tasted very good. I should mention the appetizing presentation of the dish that you can notice on the photo.

Seafood paella at Blend in Long Island City

Last was dessert. I was hoping that they would have a tres leches, but no. So we settled for the flan that was good and could have been better without the passion fruit coulis...

We had nice meals at Blend and I would definitely go back there and know that the train ride is not that long…

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Blend - 4704 Vernon Boulevard, NY 11101

Jean-Philippe Gerbi 2/25/19 Jean-Philippe Gerbi 2/25/19

Orale Mexican Kitchen in Hoboken, NJ

When Porter Collins, the new venture from Chef Pino who gave us Bin 14 and the amazing Anthony David’s opened on the corner of 15th and Willow in Hoboken, it seemed to be a sign of a reviving industrial area. Unfortunately the place closed several months after and it could have given a black mark to this location, until Orale, a Mexican joint apparently popular in Jersey City opened. With its beautiful space covered in colorful street art and its wall of fluorescent Jarritos bottles, it seems so far that it is the perfect theme for the Hoboken crowd.

With an original menu, it is definitely not your classic Mexican and dishes like the Peking Duck tacos are worth trying: made with duck confit, seared foie gras, plum sauce, Peking glaze and red cabbage slaw, it is very decadent and for sure succulent. But if you get it, do not order too many appetizers (the guacamole is mandatory though), as this dish is very filling and also comes with corn smothered in butter with queso blanco on top (and a fortune cookie to keep the Chinese theme). They have few vegetarian options and the 5 veggie tacos made with sautéed seitan, garlic, chipotle and rajas were good and has a nice kick. I should mentioned that they came with rice and beans.

Peking duck tacos at Orale in Hoboken, NJ

Brunch is also nice with the now expected huevos rancheros that are two fried eggs on a white arepa, accompanied by hominy, fried leeks and topped with queso fresco, crema and ranchera sauce. When eating it you get lots of flavors and they definitely know how to cook these eggs. Not so much for the breakfast barrio burger that is anyway fantastic but a heart attack on a plate. Imagine: it is two 4oz Pat LaFrieda Dry-Aged burger patties with serrano tartar sauce, Chipotle aioli, pork belly, marinated red onions and cheddar. Both dishes came with some house potatoes that were quite good.

Huevos rancheros at Orale in Hoboken, NJ

Breakfast barrio burger at Orale in Hoboken, NJ

Their drink menu is also interesting with classics like the margaritas but they do have other creative cocktails like the smoked old fashioned, made with Old Grand Dad Whiskey, Meyer lemon vodka, mezcal, Aztec chocolate bitters and smoked cherries. And if you do not drink alcohol, they have fresh orange juice…

Smoked old fashioned at Orale in Hoboken, NJ

Fresh orange juice at Orale in Hoboken, NJ

Dessert was the only thing disappointing. The only one we wanted to try was the tres leches that is one of our favorites but unfortunately, we did not like it. It was made with a lemon and black poppy seed cake, macerated strawberries and smothered with a strawberry Grand Marnier coulis. I did not like the cake and the coulis that was a bit sour overpowered the whole thing.

Too bad because the rest is very good. But, despite that, I like Orale and it is a cool addition to Uptown Hoboken.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Orale Mexican Kitchen- 1426 Willow Avenue, Hoboken, NJ 07030

Jean-Philippe Gerbi 2/22/19 Jean-Philippe Gerbi 2/22/19

Amazing Italian dinner at Esca in Hell's Kitchen

It’s been a while since I wanted to go to Esca, an Italian restaurant located in Hell’s Kitchen, few steps from Port Authority. There, Chef Pasternak serves an incredible menu that is seafood focused and with limited choices if you are vegetarian, odd for an Italian restaurant as you can make a great vegetarian pasta dish quite easily.

The place is big, but I found some of the tables on the side (where we were seated), to be too close to each other. We went on a Friday evening and we could see that lots of people were dining there before a show as it emptied before 8pm, becoming a bit quieter as otherwise noisy (especially that single table of 4 people that could make you think they were 15 and the only patrons).

I started the meal with the Esca Spritz that was good but would have been better with Aperol.

While Jodi had one of their homemade sodas made with Madagascar Vanilla that was quite good, not too sweet.

Madagascar vanilla house made soda at Esca in Hell's Kitchen

At the same time, they brought us some olives, focaccia and bruschetta. At first, we got two made with mackerel and white beans (pretty interesting), but then they must have remembered that Jodi is vegetarian and they brought her a bruschetta with peppers.

White beans and mackerel bruschetta at Esca in Hell's Kitchen

Red peppers bruschetta at Esca in Hell's Kitchen

For my appetizer, I went for their Pesce Azzurri, a fish combo where you can pick one, two, three or four of the following:

House marinated Sardines with peperonata;
House marinated fresh anchovies with oven dried tomato;
Grilled sardines with shallot and thyme vinaigrette;
Bottarga Di Tonno (Cured tuna roe) with capers, raisins and pine nuts.

House marinated sardines with pepperonata at Esca in Hell's Kitchen

Grilled sardines at Esca in Hell's Kitchen

House marinated fresh anchovies at Esca in Hell's Kitchen

Bottarga di tonno at Esca in Hell's Kitchen

This was a great appetizer: I loved the fish that was not overpowered by any seasoning or sauce and was the star of the dish at the exception of the tuna roe that I could barely taste, the whole thing being way too sweet.

For her entree, Jodi got their gnocchi di ricotta or old Chatham sheep’s milk ricotta gnocchi with a sauce made of pumpkin, Calabrian Chili and buffalo mozzarella. This was very good: the gnocchi were very soft, literally melting in my mouth.

Gnocci di ricotta at Esca in Hell's Kitchen

On my side, I could not resist ordering the Spaghetti Neri or squid ink spaghetti with sepia and green chilies. That first bite was amazing: the spaghetti itself was amazing, perfectly cooked al dente in a sauce that was spicy but succulent. My mouth was a bit on fire but it was so good that I kept eating. I would reorder this dish over and over.

Spaghetti neri at Esca in Hell's Kitchen

Last was dessert: surprisingly, there was no tiramisu, so we went for the ricotta bomboloni that are small Italian donuts filled with ricotta that have been dusted with espresso sugar and that are sitting on a maple date cream. The donut itself was really good: not doughy and slightly crispy. However, the ricotta cream was a bit bland and I would have preferred either vanilla cream, Nutella or even nothing.

Ricotta bomboloni at Esca in Hell's Kitchen

Still, it was a good way to end a delicious dinner. I especially loved the appetizer and the pasta dish that was phenomenal! I would definitely go back to Esca and reorder it. In fact, i am drooling just thinking about it...

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Esca - 402 West 43rd Street, NY 10036

Jean-Philippe Gerbi 2/20/19 Jean-Philippe Gerbi 2/20/19

Pilsener Haus & Biergarten in Hoboken, NJ

When you think about a Beer Garden, you think about that particular smell in the dining room that is a mix of beer and sausage, and the heavy comforting food with a giant pretzel as a must have. That is what Hoboken’s Pilsener Haus and Biergarten has to offer. The best time to go? Before 6pm when families are the main crowd, the place not being that crowded and still with an acceptable noise level. Hoboken’s Pilsener Haus and Biergarten is very big and kind of stands out in an area still evolving from the industrial era to a more residential neighborhood.

Dining room at Pilsener Haus & Biergarten in Hoboken, NJ

Bar area at Pilsener Haus & Biergarten in Hoboken, NJ

Important to know is that in the back of the main dining room sits their self served Grill and Rotisserie where you can order sausages. Yes the self served only related to the fact that you order there and pay cash: you will not cook yourself! Of course I could not resist trying their Kielbasa that took quite some time to cook but was very good, although I was a bit surprised they said “smoked Polish kielbasa” as it was not smokey. Still, it was very good, but also very filling.

Self served station at Pilsener Haus & Biergarten in Hoboken, NJ

Kielbasa at Pilsener Haus & Biergarten in Hoboken, NJ

Sausages at Pilsener Haus & Biergarten in Hoboken, NJ

The rest of the food is also very good and we appreciated the fact that they offered quite few vegetarian dishes like the giant pretzel I mentioned above, that was not just for the show and nicely made, the Gebackene Brie that is a Brie in a golden brown crust that is oven baked, the kind of dish that would satisfy cheese lovers, although I admit that I would have loved it to be more melted. On the fried side, there is the Champignons & Blumenkohl that are fried mushrooms and cauliflower served with a house made tartare sauce or the pan fried potato pancakes that were all very good and not greasy.

Pretzel at Pilsener Haus & Biergarten in Hoboken, NJ

Baked brie at Pilsener Haus & Biergarten in Hoboken, NJ

Fried mushrooms and cauliflower at Pilsener Haus & Biergarten in Hoboken, NJ

Pan fried potato pancakes at Pilsener Haus & Biergarten in Hoboken, NJ

Brunch is also quite good with choices like their salad made with arugula, artichoke, radicchio, portobello, avocado and some cheese on slices of bread, but I preferred the tartines like the Kaese Schnitte that is made of grilled sourdough, Berkshire ham, fontina, raclette, gruyere (i.e. lots of cheese!) and tomato, topped with a sunny side egg.

Brunch salad at Pilsener Haus & Biergarten in Hoboken, NJ

Tartine at Pilsener Haus & Biergarten in Hoboken, NJ

Of course, I cannot end this post without talking about beer! I tried their Hofbrau Munchen original that is full bodied yet not robust, as well as Weihenstephan Heffeweissbier Dunkel, a dark ale that should be free if you can pronounce its name…They do have a large selection of beer that I am sure will satisfy the connoisseurs.

Weihenstephan Heffeweissbier Dunkel at Pilsener Haus & Biergarten in Hoboken, NJ

Hofbrau München original at Pilsener Haus & Biergarten in Hoboken, NJ

We did not try their desserts as we were full but it is another reason to go back there…

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Pilsener Haus & Biergarten - 1422 Grand Street, Hoboken, NJ 07030

Jean-Philippe Gerbi 2/18/19 Jean-Philippe Gerbi 2/18/19

Contemporary Korean cuisine at Jungsik in TriBeCa

We finally made it to Jungsik, the 2 Michelin stars restaurant in TriBeCa. Yes, we booked few times but had to cancel for various reasons, but this time we were set to go, the cold not scaring us. Beautiful place with a modern and elegant decor not stuffy at all.

Menu wise, this is what you could call New Korean: Chef Jungsik Yim crafted a creative menu with dishes that you surely will not find in Koreatown! There is for instance a bibimbap, but forget what you know and think it is: it is an elevated version made with truffles where you will not burn your tongue with the first bite. Know that for dinner, they only propose tasting options. The one we picked was the seasonal tasting with a special request to make it vegetarian for Jodi that, as you will see below, was not at all an issue. Here is what we had:

Squid ink fried oyster at Jungsik in TriBeCa

As a cocktail, I went for the Ahn Jung-Hwan, made with wild sesame washed Johnnie Walker Nlack whiskey, Mancino sweet Vermouth, Meisil and egg white. Interesting mixture indeed. At first I was not that thrilled by the taste, but then you get the nuttiness of the sesame that gives a nice dimension to it.

Ahn Jung-Hwan cocktail at Jungsik in TriBeCa

Jodi opted for the Yuja spritzer, a Korean sparkling lemonade:

Then, they brought us some banchan, these little side dishes that you get in Korean restaurants. The presentation was amazing but I admit that there was so much information to retain that I forgot most of it, having to memorize Jodi’s vegetarian version and mine. What I remember is my three favorites: a squid ink fried oyster (phenomenal), the tuna tartare on a rice cracker and the foie gras pâté. What is sure is that the banchan were setting the tone for the rest of the meal.

Course 1:

For me, scallop with yuja vinaigrette and Ssukgat purée (ssukgat are chrysanthemum greens). Delicious, the scallop was perfectly seared.

For Jodi, a warm salad composed of charred vegetables, yuja vinaigrette (yuja is a citrus) and ssukgat puree.

Course 2:

For me, the royal bibimbap ($65 supplement), made with pearl barley risotto and black truffle. I admit that when I saw the small portion in that big bowl I was a bit surprised. But my surprise faded after the first bite and realizing how much truffle there was..

For Jodi, Mandoo, that were mushroom and leek dumplings in a songee mushroom broth. This dish was very good, comforting, earthy and tasty, the broth being poured at the table. And the shell of the Korean dumpling was perfectly made, soft.

Course 3:

For me, black cod with songee mushroom and some seaweed on which you pour the broth. Very good, the fish was perfectly cooked, flakey and moist, bathed in a broth that had lots of depth.

For Jodi, Kimbap, a Korean sushi roll made with truffle rice and mustard sauce: my favorite from all of her dishes that I would not had minded on my menu.

Course 4:

For me, Galbi or wagyu short rib with sweet soy sitting on rice and served with mushroom. This was fantastic: the meat was tender and delightfully fatty.

For Jodi, Mushroom, a dish made with seasonal mushrooms, winter white truffle and served with a truffle parmesan foam: very good and earthy.

They then served us a lemon sorbet with blood orange and persimmon to cleanse our palates.

Dessert:

For me, some brown rice choux with pecans that were really good, like a Koran version of choux a la creme.

Brown rice choux with pecans at Jungsik in TriBeCa

For Jodi, a deconstructed tarte matin that was pretty well made, keeping the elements of the classic French dessert.

With the bill, they brought us some treats that was a nice touch: a chocolate, a macaron and a canelet.

This was a fantastic meal: Jungsik definitely deserves its Michelin starts; the food and service were were on point and this is the kind of meal you cannot forget.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Jungsik - 2 Harrison Street, New York, NY10013

I Just Want To Eat! 2/15/19 I Just Want To Eat! 2/15/19

Empire Diner in Chelsea

As we were looking for a place to eat after a solo exhibit from one of Jodi’s friends, Patty, trying to go back home before the announced storm that fortunately did not happen, we stumbled upon Empire Diner, an upscale retro diner serving an elevated fare. For sure, the mural on top of it from Eduardo Kobra called "Mount Rushmore of Art" and representing famed artists Andy Warhol, Frida Kahlo, Keith Haring, and Jean-Michel Basquiat attractedour eyes as we walked on 10th avenue.

Yes, this is not your regular diner and this place, after shutting down several times since its creation in 1976 seems to have found its way in the culinary scene, with an interesting menu that has few southern touches, the most apparent being their buttermilk biscuits that they offer instead of bread. Fantastic and addictive, it is funny to see the staff walking around the room with a cake holder topped with a mountain of these. One was not enough for sure and I could have eaten a bunch.

Buttermilk biscuit at Empire Diner in Chelsea

For the appetizer, I tried their deviled eggs with chicken cracklings: just ok, a bit too much mayonnaise.

For her entree, Jodi who was not that hungry ordered their soup of autumn squash made with roasted delicata, red mustards, Greek yogurt and a pumpkin seed pesto. This was a very good soup, quite comforting.

Autumn squash soup at Empire Diner in Chelsea

On my side, I had the New York pastrami sandwich, a classic diner dish that was made with coleslaw, melted Swiss in marble rye. It was delicious: the pastrami was good, fatty and tasty. However, I wish they served it with some Russian dressing (I probably should have asked). Still, very good. It was served with herbed fries that were how I like them: crispy and thin.

New York pastrami sandwich at Empire Diner in Chelsea

With my entree, I drank a cocktail: the Empire Red Eye made with Four Roses Bourbon and Averna.

Empire red eye cocktail at Empire Diner in Chelsea

Last was dessert: we went for the S’mores torte that is composed of toasted marshmallows, dark chocolate mousse and honey graham ice cream. Delicious, it was heavy and I admit that after the pastrami, I was already full but needed to end the meal with something sweet.

S’mores torte at Empire Diner in Chelsea

This was a very good meal and I would certainly go back to Empire Diner, maybe for brunch, but also for diner. I love the fact that they reinvented a symbol of Americana in such an elegant way.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Empire Diner - 210 10th Avenue, New York, NY 10011