I Just Want To Eat! 8/20/21 I Just Want To Eat! 8/20/21

Jacob's Pickles in NYC, NY

I wanted to go to Jacob’s Pickles for so long! No, do not think that this is another joint selling a bunch of pickles in barrels. This is a restaurant known for its southern specialties and, of course, its pickles, that you can get In many ways. Fried is always an interesting choice: isn’t anything fried good? Pickles are no exception and the ones we tried were probably…

Fried pickles at Jacob's Pickles in NYC, NY

They have an extensive brunch menu that they serve until 4pm and I admit that I was a bit overwhelmed by it. There were so many mouth watering dishes, with their biscuits often part of it. So I hesitated between the fried chicken and pancakes (yes, no waffle this time) and the honey chicken and pickles sandwich. I chose the latter that was spectacular. The buttermilk fried chicken was on top of a biscuit, smothered in honey and hot sour pickles. There was no way I could eat this like a sandwich and ate it with my knife and fork. The first bite was amazing. You get the sourness of the pickle mixed with the sweetness of the honey, then the crunchiness of the fried chicken that was fabulous, not dry at all, and finally the biscuit that was superb. It was huge but you just wanted to dig in further. It was served with grits that I thought was an odd choice and unnecessary at first, when I saw how big the sandwich was, but, after trying these grits, I could not stop! They were fantastic: gritty, creamy and cheesy.

Honey chicken and pickles sandwich at Jacob's Pickles in NYC, NY

On her side, Jodi ordered the egg and cheese biscuit sandwich. That also looked spectacular. It was made of two fried eggs on top of a biscuit, topped with a large amount of aged Vermont cheddar. This was another great dish, perfect if you like eggs for brunch.

Egg and cheese biscuit sandwich at Jacob's Pickles in NYC, NY

We left full and I could not even have dessert at that point (too bad: they had fried Oreos). Well I guess it will be for the next time!

Enjoy (I did)!

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Jacob’s Pickles - 509 Amsterdam avenue, New York, New York 10024

I Just Want To Eat! 7/31/21 I Just Want To Eat! 7/31/21

Federici's in Freehold, NJ

The big divide in Jodi’s family is not about politics or sports, but about Federici’s aka Fed’s, an Italian restaurant in Freehold that celebrated its 100 years in 2021. Longevity might mean something, but I admit that I am on the side of those who think this all cash joint should be picked as the last resort. The first time I went there was 13 years ago and I still remember that I had their signature thin crust pizza that unfortunately was missing salt. And don’t tell me that I could have added some on top: it only works when you can mix ingredients and if you try with pizza, I am not sure what you would end up with. But I was ready to give it another shot, also considering that my niece Rayna was very excited to go there…and be part of this post! She and I got a root beer to start: I love root beer and still remember my discussion with French tourists one time who thought that it was an actual beer.

I started with a cup of clam chowder: too salty. Then, I made the mistake to order their linguine with clams in white sauce, a sort of test dish when I eat in an Italian restaurant. Big mistake! Salty, garlicky and with clams from a can. I should have opted for the vodka sauce that is less risky, even from a jar. No, really, a stupid mistake.

Clam chowder at Federici's in Freehold, NJ

Linguine with clams in white sauce at Federici's in Freehold, NJ

Fortunately, I was able to get a bit if the house salad and eggplant Parm pizza jodi ordered (I should have asked Rayna to give me some of her plain pizza that looked good). The house salad has nothing special besides their secret sauce. The pizza though was good and I rarely had a good eggplant Parm pizza. The thin crust was crispy and not missing salt this time! The sauce was good and they put a nice amount of the delicious eggplant Parm. So at least I had that…

House salad at Federici's in Freehold, NJ

Eggplant parm pizza at Federici's in Freehold, NJ

But it did not change my mind of Federici’s: overrated. Rayna liked it though if it can be of any indication for you!

Enjoy (I did not)!

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Federici’s - 14 E Main St, Freehold, NJ 07728

Jean-Philippe Gerbi 7/19/21 Jean-Philippe Gerbi 7/19/21

Halifax in Hoboken, NJ

We were looking for a place to have dinner, with a last minute reservation, when we ended up at Halifax in the W Hoboken. This place is usually packed, but that day, everyone wanted to eat outside, except us. It’s been a while since we went there and we remembered the Modern vibe of this restaurant that thankfully survived the past months.

The food there was amazing and this is the kind of place that you will remember and want to go back to. Here is what we had:

I started by ordering a cocktail: the Rusty Penicillin, the kind of medicine I would take without any problem. It was made with Misunderstood Ginger Spiced Whiskey, drambuie liqueur, lemon juice and honey.

Rusty Penicillin cocktail at Halifax in Hoboken, NJ

Perfect with their focaccia bread that we decided to share. That bread! Slightly crunchy, delightfully greasy, I could have eaten more, with or without the salted butter that came with it.

Then, I wanted to try their poached shrimp that was served with a mustard tartare and a cocktail sauce. This was a nice twist on a classic shrimp cocktail, the shrimp being perfectly cooked.

Poached shrimp at Halifax in Hoboken, NJ

I also optioned for the NY Steelhead trout. Going to Halifax, I could not not have fish, that is something I try to order more when going out, and it is not often that you see trout on a menu. The trout looked beautiful and was delicious: cooked very well, moist, the skin being slightly crispy and with no bones. It’s been a while since I had trout, especially the almondine dish (truite aux amandes) that is a popular dish in part of France, which the trout will be smaller. So that dish at Halifax, that was served with gigante beans, preserved lemon, Swiss chard and pepper purée, was superb. I’ll reorder it if it is on the menu the next time I go.

On her side, Jodi ordered the braised mushrooms, served on top of quinoa, peas and drenched in a parmesan broth. It was good, earthy, and not a vegetarian dish that seems like a side dish.

Braised mushrooms at Halifax in Hoboken, NJ

Last was dessert. We decided to go with the Apple fritters that were delicious: served hot, crispy and not greasy, covered in cinnamon sugar, I loved them dipped in the maple ganache or not.

Apple fritters at Halifax in Hoboken, NJ

So, overall, we had a fantastic meal at Halifax, from beginning to end. This is truly a place to know in Hoboken if you want a nice dinner. I definitely recommend 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!

Halifax -225 River St, Hoboken, NJ 07030

Jean-Philippe Gerbi 7/17/21 Jean-Philippe Gerbi 7/17/21

Event: Merasheen Bay oysters are coming to New York!

Please note that this event was complimentary. However, I was not obliged to post and the opinions expressed in my blog are 100% my own!

Oysters are an interesting seafood: you either love them or hate them. Raw (naked), fried, poached or grilled, there are so many ways to cook them. Large, medium, or small, they can taste sweet, salty, briny or buttery as well as be firm, chewy, gooey or soft to the palate. In a nutshell, they are very diverse. Know that oysters are a great source of protein, omega 3 fatty acids, A & B & E vitamins, selenium, and zinc (to consume with moderation).

I admit that I do not remember when I had my first oyster. I ate all sorts of things at a young age, thanks to my French upbringing, and the only thing I remember is that oysters used to be a delicacy that we would only eat for the Holidays, my dad opening them sometimes with our fear that his hand would not make it…

So, when I got an invite at Docks Oyster Bar and Seafood Grill, a popular seafood restaurant few blocks from Grand Central Station for a Merroir Masterclass to introduce the Merasheen Bay oysters to New York, I was really excited. You are probably wondering, as I was, what Merroir is: it is the contraction of “Mer” (sea) and “Terroir” (a long-accepted term for the way environmental factors affect a crop, commonly used in tandem with wine - you would often hear about La cuisine du terroir when traveling through France). and in this case, Merroir is the corollary term as to how the sea affects seafood.

The event was presented by Michael-Ann Rowe, a TV host (Led the food & travel PBS series, Off the Beaten Palate, which won her an Emmy Award) and seafood specialist (creator of the Lobster MasterClasses, with Dr. Bob Bayer), born in Canada, who has been living in the US for more than 20 years and showed a true passion not just for the restaurant industry, but also for all seafood on earth (and sea).

We first has a bunch of appetizers, prepared by Chef Freda Sugarman. Besides a fantastic Gulf shrimp with spicy aioli and a juicy slider, I got to try an oyster clam chowder. Interesting, no? Well, what was surprising was that it had a raw oyster in it, giving not just some texture, but also a different temperature to the hot soup.

Gulf shrimp with spicy aioli at Docks Oyster Bar and Seafood Grill

Slider at Docks Oyster Bar and Seafood Grill

Oyster chowder at Docks Oyster Bar and Seafood Grill

After a quick presentation of the area in Newfoundland where the Merasheen Bay are farmed and harvested after 4 or 5 years, we got to try our first Merasheen Bay oyster, paired with Cava (Casa Del Mar, Spain). Now, please pay attention to the 4 steps you should follow when eating oysters per Michael-Ann Rowe, using 4 of your 5 senses (if you hear something coming from the oyster…Run!!!): take one in your hand and then look at it, smell it, and then slurp it, but no the kind of slurp where it goes directly in your throat, without even chewing it and tasting it. When you are done, put the shell back on the tray, but with the exterior of the shell up so you can have a look at its characteristics. And by the way, we got a little demo on the shucking of some oysters, showing not just how to do it, but also how easy these oysters are to open.

First I should mention that the Merahseen Bay oyster is small with a teardrop shape. The taste is sweet and briny and you get that finish that transports you to the ocean for a second. Delicious!

It was also paired with a white wine (a Melon de Bourgogne) and some Hakutsuru sake that was one of my favorite pairings of the evening. The last pairing was with a dressed oyster, served with a champagne mignonette with cucumber granita. Refreshing, this was paired with a Liquid Escape Sour Beer.

Well, all this pairing had one message to tell: enjoy your oyster with any drink you like! That was an interesting event, educational and fun, with a delicious tasting. Needless to say that I left with my belly full of these delicious Canadian jewels! And if you wonder where to try these oysters, go to Docks: the address is below…

Enjoy (I did)!

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

Merasheen Bay oysters

Docks Oyster Bar and Seafood Grill - 633 3rd Ave, New York, NY 10017

I Just Want To Eat! 7/14/21 I Just Want To Eat! 7/14/21

Dinner at The Brass Rail in Hoboken, NJ

The Brass Rail is one of the oldest restaurants in Hoboken, built in the early 1900s, where Frank Sinatra (who is from there) used to hang out. One of the legends attached to this place consists of paranormal activity where people have seen the ghost of a bride and groom who died there. Apparently, on her wedding night, the bride fell down the stairs on the second floor and broke her neck. The groom, devastated, drank heavily and hung himself in one of the rooms near the staircase, leaving a suicide note: "Now that my wife was taken from me, there is no reason for me to live." Some of the staff working there swear that they saw the ghosts. I never did…

It has been a while since we went there, for brunch, and we never had dinner in fact. So the 4th of July was a good occasion to go there. Or not, because the kitchen seemed to be overwhelmed, the food taking an extremely long time to come. To the point that the table on our right asked for some bread as they were hungry, and the table on our left also complained, having waited more than 1h to get their appetizers. And the waiter could have probably done a better job in telling all of us what was going on. Too bad, because the food was quite good and we really wanted to try one of their desserts that were mouth watering, but decided to leave, thinking that, by the time it would arrive, we would be in 2022…

Here is where we had:

I started off with a cocktail and ordered the Prohibition pig, made with bacon infused bourbon, apple cider and apple syrup, topped with candied bacon. It looked fantastic, with the candied bacon (that tasted more like candy than bacon), on top of a square ice cube.

Prohibition pig cocktail at The Brass Rail in Hoboken, NJ

Then, we decided to share their house made ricotta that came with honey and pistachio. I love the combination of ricotta and honey, ricotta by itself being a bit boring, but clearly enhanced by the sweetness of honey. This is a great appetizer, easy to make home even with store bought ricotta. You just need a nice piece of bread, toasted.

Ricotta at The Brass Rail in Hoboken, NJ

Then, for her entree, Jodi went for their Beyond “guac” burger with no bun, that was served with a tomato jam and pickled onion. She only realized later that it had the term “guac” in the name and was supposed to be served with an avocado puree that was nowhere to be found. It was served with fries that were pretty good, having a nice crispiness.

Beyond “Guac” Burger at The Brass Rail in Hoboken, NJ

On my side, I decided to break my number 1 rule: no steak if not in a steakhouse. I ordered their ribeye that was served with fingerling potatoes that were smashed and covered with cheese and sour cream (loaded), as well as delicious baby carrots. It was overall good, even if the meat, topped with veal jus, was a bit tough to cut. But at least it was cooked as ordered, medium rare, and had this nice taste from the grill that I love so much. I loved the sides, that were a change from classic French fries, the potatoes being slightly crispy. I would reorder that again.

So that was it. No dessert. Too bad that there was this issue with the kitchen. Hopefully it was a one off. I’ll have to try this place again, the food being pretty good.

Enjoy (I did)!

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

The Brass Rail - 135 Washington St, Hoboken, NJ 07030

Jean-Philippe Gerbi 7/12/21 Jean-Philippe Gerbi 7/12/21

Check out my favorite dish at Hao Noodle in Chelsea

So we are back at Hao Noodle: it was not our primary target for a dinner on a Saturday, hoping that they would still be open and that we could get a table. It was fortunately not crowded and they sat us in their main dining room that I always find beautiful, giving the impression that you are eating in a patio.

We started our meal with their 8 spice crispy tofu that is one of their signature dishes. This tofu is amazing: I think it is homemade, so it has that silkiness that you do not get in store bought tofu. The shell is made with a coating that is made with wheat flour and a secret blend of spices. Crispy and not greasy, it is always a crowd pleaser.

Eight spices crispy tofu at Hao Noodle in Chelsea

Then I went for the dan dan noodles, that are superb: made with Sichuan pepper, minced pork and scallions, this dish is quite spicy. But the kind of spicy that make you go back to it, although your mouth is on fire. And yes, my mouth was a bit on fire…Still, this is my favorite dishes at Hao Noodle!

Dan Dan noodles at Hao Noodle in Chelsea

Jodi also has her go to dish that I admit is really good: the fried noodles with mushrooms and chive (another is the vegetable fried rice but they removed it from the menu unfortunately). Earthy, homey and tasty, this is a dish that even a non-vegetarian would it. I would.

Stir fried noodles with mushroom and chive at Hao Noodle in Chelsea

Dessert was as good as the rest of the meal. We got their egg rice cake that is made with sticky rice and topped with brown sugar syrup and soy bean powder. The texture is great: sticky and chewy. And the combination of the three elements make it a unique dessert, not too sweet.

So, this visit was once again amazing: Had Noodle is not your classic Chinese restaurant. The food there is delicious and unique, with a large menu that makes you want to try each and every single dish. I highly recommend 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!

Hao Noodle - 343 W 14th St, New York, NY 10014

I Just Want To Eat! 7/9/21 I Just Want To Eat! 7/9/21

Tamarind in TriBeCa, NYC

I love Tamarind, an upscale Indian restaurant located in TriBeCa. And there is one dish I specifically always order there: the crab curry that they serve as an appetizer. I do not really see crab on Indian menus, at the exception of the now unfortunately closed Balucchi’s that had a superb dish, spicy, but so good, that I did not care if my mouth was on fire!

So, on a Saturday evening, as we were walking in the area, we decided to check Tamarind. It was still there, with a nice setup outside that we decided to try,…

So, on a Saturday evening, as we were walking in the area, we decided to check Tamarind. It was still there, with a nice setup outside that we decided to try, instead of eating inside. And it was perfect as I really do not like when a restaurant is too noisy, appreciating a quiet evening with a nice conversation and, of course, good food.

We started by ordering some cocktails. A cocktail called the Lychee Blossom for Jodi, that was made with fresh strawberries, lychee puree and pineapple juice, quite refreshing. On my side, I went for the Raj Royal, a drink made with Woodford Reserve Bourbon, Amaro Nonino, orange bitters and rosemary liqueur. Quite good, I wish they used an Indian whisky to make it a bit more unique. I have to say that rosemary is a nice touch that gives another dimension to a cocktail. I am gonna have to find that liqueur somewhere…

Lychee Blossom at Tamarind in TriBeCa, NYC

With the cocktails, as an amuse, they brought us some puff pastry with tomato puree and cheese.

Then came the long awaited crab curry! It is made with jumbo lump crab meat, chili, tamarind and garlic.

For her main, Jodi just got some dal makhni with naan and paratha. The dal was really good, thick and creamy.

Naan and paratha at Tamarind in TriBeCa, NYC

On my side, I got a dish called Zameen Doz, that is a Dover sole baked in a clay pot, in a pasanda sauce that is made with cream, coconut, peanut, almond and cardamon. It came very hot, the sauce still bubbling. It was good, creamy, a bit spicy, with the sole being perfectly cooked. The only thing that bothered me a bit is the fact that you need to pay for rice. When a dish is $44, you can probably throw in a small bowl of rice…

Last was dessert. We decided to go for the tres leches, thinking that they would put their own twist on it, but their did not. However, it was a pretty good tres leches. We ate it with a chai that was a nice way to end the meal.

So, overall, it was a delicious meal. I am glad I ordered an all seafood meal, fish especially not being something I order in Indian restaurants. The food was superb, although on the pricey side. But it is worth it if you can afford 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!

Tamarind - 99 Hudson St, New York, NY 10013

Jean-Philippe Gerbi 7/7/21 Jean-Philippe Gerbi 7/7/21

The Cauldron: become a cocktail wizard...Literally!

Cocktail Wizard has a literal meaning at The Cauldron, a bar with an experience that you would never expect on the busy Stone Street. Even my GPS was not able to put it correctly on the map! That’s maybe a sign that this place is for the ones who know…if you see what I mean…

Upstairs is where a 1h45 minute class takes place, where you will make two cocktails (I believe that only the welcome drink could be ordered without alcohol,…

Upstairs is where a 1h45 minute class takes place, where you will make two cocktails (I believe that only the welcome drink could be ordered without alcohol, so if you do not drink alcohol, this is not for you). The minimum number of people in your party is 2 and it goes up to 10 and it seems that, before Covid, you could end up with other people, but not now.

As you arrive, they sit you at a table with a sorcerer hat that you can decide to wear or not (full disclosure: I did not) and that you keep at the end of the lesson. Then comes the magic wand, necessary accessory of a wizard, that you will try to light up things around you, as well as summon the “potion master” with “woohoo” that I would probably use only there. And no, the magic wand will be taken back at the end of the class: you cannot bring it home, but I am sure you can buy one online if truly you believe it can have some use for it in another setting.

The decor is interesting, definitely representing the theme of The Cauldron, and you cannot miss the dragon with multiple heads, the unicorn and giant cat head that are in fact fountains for drinks.

Before I talk about the cocktails, I should mention that this place has a full bar, with karaoke every Wednesday, and serves some food like the dragon wings (not spicy at all) or the eggplant quesadilla that were quite good. They also have a vegan selection. But, for the class, only appetizers are available and they will remind you that the time is limited to 1h45.

Eggplant quesadilla at The Cauldron, NYC, NY

So, now about the drinks. Know that they change regularly. The welcome drink was the Fairies Insanity, made with rum, vodka, orange juice, pineapple juice (most prominent), lemon, white and red cranberry juice. The name comes from the fact that you would drink it like milk, not realizing that there is alcohol in it. And surely, it was not strong at all and tasted mainly like a mixed fruit drink.

Fairies Insanity cocktail at The Cauldron, NYC, NY

So, then came the elements for the first drink: the Botany Brew, that is gin base. They give you instructions that you need to follow, adding components one at a time. This one was made in a cauldron, and at some point, after being summoned (remember: woohoo), the potion master will put something in it (that he called the fairy dust), the o make it smoked. Look, if you are just mixing ingredients without any dramatic or scientific (shall I say magical) effect, what is the point? Few additional steps followed until the drink was ready, strained in a glass with a rosemary sprig. Good, it tasted like the green tea that was the base of the drink, as well as a citrusy undertone that gave some lightness to it. No strong for sure.

Botany brew ingredients at The Cauldron, NYC, NY

Making of Botany brew at The Cauldron, NYC, NY

Botany Brew instructions at The Cauldron, NYC, NY

The second drink was rum based: the Time Transfixed. But instead of a cauldron, it was done in an hourglass, the drink being heated and so served hot with a spectacular smoke emanating from it. Of course, like for the fairy dust, the staff was not allowed to explain what they put in the glass. That was my favorite drink, not just because of the theatrical effect when served, but also in term of taste. Strong, it had vermouth that gave a nice amber color and you could taste a bit of the herbs and orange peel that composed the drink.

Time transfixed ingredients at The Cauldron, NYC, NY

Time transfixed instructions at The Cauldron, NYC, NY

Overall, it was a fun experience, even if a bit gimmicky. It is surely different from just getting to go to a bar, and you can still have a conversation, although interrupted by the staff as, after all, this is a class. It is a fun experience and know that they change the drinks regularly (at the time of this post, tickets are $45 per person).

Enjoy (I did)!

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

The Cauldron-47 Stone St, New York, NY 10004

I Just Want To Eat! 7/4/21 I Just Want To Eat! 7/4/21

Katz's Delicatessen in NYC, NY

For Memorial Day, we decided to go to Katz’s Delicatessen on the Lower East Side, thinking that it would not be as busy as usual, tourism being limited. We were half right. There was definitely much less people and we just waited two minutes outside, but still, the place was packed.

Katz deli 2106-sign-1.jpg — Katz's Delicatessen in NYC, NY

I admit that ordering was a bit confusing: we waited online and then, went to the counter to first order their pastrami Reuben that is a must have: huge, with lots of cheese and that delicious pastrami that is one of their specialties: the meat was fatty and so juicy that it was a bit of a mess to eat, the rye bread breaking apart very quickly. But this is the kind of messy you love and one of the best pastrami Reuben in the city.

Pastrami Reuben at Katz's Delicatessen in NYC, NY

I also got some sour pickles, another must have in a deli. Then, we wanted to order a knish and were asked to go to another window (good, but not as good as Yonah Schimmel that is few blocks from there).

Pickles at Katz's Delicatessen in NYC, NY

So, while Jodi ordered it, I went back to the counter with the sign « Order drinks here » to order a chocolate egg cream. You cannot got to a Delicatessen and not order an egg cream that, by the way, does not contain any egg and is made with seltzer, Fox’s U-bet Chocolate Syrup and cold milk (easy to make at home).

Chocolate egg cream at Katz's Delicatessen in NYC, NY

Certain things do not change and this is fine that way: Katz’s is one of them. This is truly a NYC food institution and I am so glad they are still around!

Enjoy (I did)!

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

Katz’s Delicatessen - 205 E Houston St, New York, NY 10002

Jean-Philippe Gerbi 6/27/21 Jean-Philippe Gerbi 6/27/21

Sorellina in Hoboken, NJ

It’s been a while since we went to Sorellina for dinner, the last time being for brunch (I still remember the lobster salad). This popular Italian place is great and I was looking forward to getting one of their house made pasta dishes.

I first ordered…

I first ordered a cocktail and picked a Forza Negroni, one of the few choices of their Negroni bar, not made with gin, but with bourbon (with Campari and vermouth). I found it interesting that they chose to propose variations of this gin cocktail with other alcohol like whisky or mezcal.

Forza Negroni at Sorellina in Hoboken, NJ

For our appetizer, we went for their Old Bay fried cheese. Who doesn’t like fried food? And these little bites, coming straight from the fryer were delicious: the shell, made with semolina breadcrumbs was crispy, not greasy, and the cheese gooey. It was dipped in a Mayo (giardinera Mayo), but I admit that I would have preferred a marinara sauce with it.

Old Bay fried cheese at Sorellina in Hoboken, NJ

Then came the pasta dishes. Jodi got a vegetarian one: mushroom malfatti. The malfati pasta looked beautiful with its wavy shape, accompanied by roasted mushrooms and topped with stracciatella cheese. This was a fantastic dish, quite earthy and comforting.

Mushroom Malfati at Sorellina in Hoboken, NJ

On my side, I could not not order their linguine alle Vongole. What a great dish! I literally inhaled it! The pasta was perfectly cooked and that white wine sauce was amazing, slightly thicker than what I usually get, with the perfect amount of garlic and anchovies (I never had that before in this sauce). The only thing is that I wish there were more clams. Still, I would go to this restaurant just for that dish.

Linguine alle Vongole at Sorellina in Hoboken, NJ

Dessert was even more amazing and so decadent: it was chocolate doughnuts with a side of peanut butter caramel sauce (we asked to have it on the side as Jodi does not like peanuts). First of all, if you want to spare your shirt, you need to know that it has chocolate inside, so, when you bite, chances are that some of the hot liquid will drip…Anyway, it is so good that you would probably just want to eat the entire donut in one bite, first getting a taste of the crispy shell covered in powdered sugar, before sensing an explosion of dark chocolate in your mouth. It paired well with the peanut butter caramel sauce, but I admit that I found it unnecessary, these donuts shining on their own.

Chocolate doughnuts at Sorellina in Hoboken, NJ

Peanut butter caramel sauce at Sorellina in Hoboken, NJ

So, overall, this was a great dinner: Sorellina is a great place in Hoboken, offering a mouth watering menu for all palates. I definitely recommend 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!

Sorellina - 1036 Washington St, Hoboken, NJ 07030

I Just Want To Eat! 6/24/21 I Just Want To Eat! 6/24/21

Greek Dinner at Molyvos in NYC, NY

One of my favorite Greek restaurants in the city is Molyvos, a place that has been there for years and that I was glad to go back to after my restaurant dining hiatus. It did not change besides the fact that the dining room was not as lively as it used to be and the fish station was closed. Still, we had a great dinner with some classic Greek dishes. Here is what we had:

To start, we ordered some spreads that were served with a delicious pita bread which is the only thing they are not making there. The three spreads were:

- tzatziki (sheep’s milk yogurt, cucumber, garlic, mint),

- roasted pepper with feta cheese,

- melitzanosalata (roasted eggplant, tomato, garlic and herbs).

Roasted peppers and feta at Molyvos in NYC, NY

I had that with a glass of ouzo.

Then, we could not not order their saganaki that is haloumi cheese covered in ouzo and set on fire. This is a must have for sure!

For her main, Jodi went for the classic Greek salad that had lots of feta in it, while I went for the grilled octopus that was served with a puree made with santorini fava beans. I admit that it looked spectacular, but the flavor lacked a bit of acidity. However, the octopus was well cooked, not rubbery at all.

Last was dessert and of course, we went for their baklava. This is another must have: delightfully sweet, it was cut in half and looked like bone marrow!

We left a Molyvos full and satisfied, happy that this place is still around, and it will not be our last visit.

Enjoy (I did)!

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

Molyvos- 871 7th Ave, New York, NY 10019

Jean-Philippe Gerbi 6/21/21 Jean-Philippe Gerbi 6/21/21

Koi in Bryant Park

When Le Privé, a French restaurant located in Hell’s Kitchen, cancelled our reservation for our dinner on a Friday evening (not the first time), I was thinking that, anyway, there are plenty of places in New York we could go to for a last minute change of plan. And that is how we ended up in Koi Bryant Park. I love this place, located in The Bryant Park Hotel. Modern, with an impressive ceiling that gives an intimate atmosphere to the dining room, dominated by the sushi counter where you can slightly see the Chefs crafting the dishes.

The meal started awkwardly as I ordered a cocktail, the Sun Toki, made with Japanese Whisky. I asked for the name of the whisky and, as the waitress brought the drink, she mentioned that it was a Jack Daniel’s, the delivery of the Japanese whisky being for the next day. I could not believe it and I am glad I asked as there is a big difference between the two kinds and they should probably be more upfront with their customers. So I sent the cocktail back and asked for a glass of unfiltered sake, Nigori (cloudy) Kamoizumi “Summer Snow”. Good name considering the color of the sake that comes from the rice particles in it.

The sweet taste of the sake paired well with the appetizer we ordered: their famous crispy rice sushi that we topped with truffle avocado (you can also chose to have spicy tuna or yellowtail tartare). I admit that I was a bit surprised to see only 4 pieces of it. This is a great dish: when you bite, you get the flavor of the truffle (oil) and softness of the avocado, combined with the crunchiness and chewiness of the rice. If you go to Koi, this is a must have.

Koi-crispy sushi truffled avocado -1.jpg — Crispy rice at Koi, NYC, New York

For her main, Jodi got the tofu and vegetables that was prepared with a sweet and spicy ginger sauce. This was a nice vegetarian dish, the only one in the entrees, the highlight being the tofu that had a nice char.

Tofu and vegetables at Koi, NYC, New York

On my side, I hesitated between the Miso Bronze Black Cod and the Sweet Chili Shrimp roll, one of their signature rolls, that was composed of shrimp sashimi n top of shrimp tempura and avocado roll. I chose the latter and regretted a bit my choice. Not that the roll was not good, but I was expecting better for the price. Especially the crunch of the tempura that was non-existent, making me wonder if the dish had been sitting there for some time (our entrees took time to come).

Sweet Chili Shrimp at Koi, NYC, New York

Koi-sweet chili shrimp roll-1-2.jpg — Sweet Chili Shrimp at Koi, NYC, New York

Dessert was good, but we were also expecting something better: we ordered their flourless molten chocolate cake. It was good but slightly over cooked so when we cut it, we did not have that much chocolate oozing onto the plate.

Flourless molten chocolate cake at Koi, NYC, New York

So, overall, we left a bit disappointed with Koi. The food was good but expensive, and for the price we paid, we would have expected better dishes. Not sure I would go back soon for modern Japanese cuisine!

Enjoy (…)!

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Koi - 40 W 40th St, New York, NY 10018

Jean-Philippe Gerbi 6/13/21 Jean-Philippe Gerbi 6/13/21

La Grande Boucherie in NYC, New York

I was really looking forward to try La Grande Boucherie, a french restaurant located Midtown Manhattan. This place, that replaces Remi, an Italian joint that has been there for years, is huge and impressive! Two floors, a gigantic bar with a selection of alcohol that would make any wine store jealous, a fish station (small compared to the meat selection they have) and a classic decor with a bit of nostalgia.

Dining room at La Grande Boucherie, NYC, NY

La Grande Boucherie-bar-1-2.jpg — Bar at La Grande Boucherie, NYC, NY

They took over the under pass that links 53rd and 54th street and totally renovated it, from floor to ceiling, giving them the ability to get even more tables outside, but covered so diners can enjoy their terrasse even if it is raining.

Menu wise, you’ll find some classics and if you are adventurous, I suggest the escargots. At first, when they come in a small dish with 6 holes, you would think that for $24 it is pricey, but you soon realize that each hole has 3 escargots in them, bathed in a delicious mix of butter, parsley, lemon, shallot and garlic. So of course you cannot not dip some bread in it…

Escargots at La Grande Boucherie, NYC, NY

La Grande Boucherie-bread-1-2.jpg — Bread at La Grande Boucherie, NYC, NY

The foie gras au torchon is also a very classic dish and the foie was well made: deliciously fatty and tasty. If you are vegetarian, do not worry: they have appetizers like the asperges blanches or white asparagus, and a goat cheese salad (salade mesclun au chèvre chaud).

Foie gras au torchon at La Grande Boucherie, NYC, NY

La Grande Boucherie-foie gras au torchon-1-2.jpg — Foie gras au torchon at La Grande Boucherie, NYC, NY

For the piece de resistance, the côte de boeuf for two is gargantuan: this 48oz tomahawk ribeye is served with roasted bone marrow. The meat, ordered medium rare, had a nice char and was delightfully fatty. It was tender and juicy, with the bone marrow being the cherry on the cake! It comes with a bordelaise sauce, on the side, and you can accompany it with other sauces like béarnaise or peppercorn, the former being my favorite.

Tomahawk at La Grande Boucherie, NYC, NY

La Grande Boucherie-tomahawk-1-2.jpg — Tomahawk at La Grande Boucherie, NYC, NY

Bearnaise and Bordelaise sauces at La Grande Boucherie, NYC, NY

La Grande Boucherie-french fries-1.jpg — French fries at La Grande Boucherie, NYC, NY

To go with the meal, I tried their old fashioned, made with Wild Turkey Bourbon, Espolon Anejo tequila, plum, lavender and lemon oil. And with the ribeye, a Pinot Noir from Bourgogne, Philippe Colin, Le prince des pierres, 2017, the bold flavor of the wine marrying perfectly the strong flavor of the meat.

Old Fashioned at La Grande Boucherie, NYC, NY

Pinot Noir from Bourgogne, Philippe Colin, Le prince des pierres, 2017 at La Grande Boucherie, NYC, NY

Dessert was good, but not the best. The tarte tatin was nice but not the best I had, missing a bit the butter taste that makes this dessert decadent, and the pistachio bombe glacée, smothered with a dark chocolate sauce, lacked a bit of the pistachio flavor that I was expecting.

Tarte tatin at La Grande Boucherie, NYC, NY

La Grande Boucherie-pistachio bombe glacee-1.jpg — Pistachio bombe glacée at La Grande Boucherie, NYC, NY

Still, this was a fantastic meal and I recommend it if you can afford to go there, because, yes, it is on the pricey side. But for sure, they have lots of French classics, from duck confit to choucroute, crepes Suzette to profiteroles. So, enjoy (I did)

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

Jean-Philippe Gerbi 6/6/21 Jean-Philippe Gerbi 6/6/21

A taste of Italy at Levante in Long Island City

Last Wednesday, I attended a Chef’s table dinner organized by the Italy-America Chamber of Commerce (IACC), at Levante, an Italian restaurant located in Long Island City that is not unknown to me as we went few times when Jodi had her art studio close by. Located a few blocks from the Court street subway station, it is not a long ride from Manhattan, so I was all for it. The idea behind the series of events organized by the IACC was not to promote a restaurant, but more to showcase Italian products from wine, olive oil and balsamic vinegar to pasta. And the way they did it was by crafting dishes from the various regions of Italy.

I should mention that France and Italy have close ties when it come to cuisine and wine thanks to the common history of the two countries (of course, it does not stop there: Italian cuisine had many influences and influenced many cuisines). It is said for instance that Catherine de Medici introduced utensils (especially the fork) and table etiquette, and it apparently led to the creation of the French Haute Cuisine. On the other hand, the south of France, in particular Provence, had strong ties with the Piedmont region. A good example is a famous dish found in Nice (France): the Socca, a sort of crepe made with chickpeas that is cooked in a wood fire oven that originated in Genoa (Italy). On the other hand, Baba au rhum or rum baba comes from France and is now a common pastry in Italy.

Baba au rhum at caffe Rivoire in Florence, Italy

Wine and alcohol making also mixed between the two countries and, interestingly, it was often monks who produced them and exchanged making techniques with one another.

As I was greeted with a glass of Il Grillo from Santa Tresa, a sparkling wine from Sicily, I looked at the different products from Italy that would be showcased during the meal: olive oil, pasta and tomato sauce being just few of them.

The idea of the meal was to have each course represent a region (Lazio, Sicily and Lombardi), paired with a wine, also representing a region (Umbria, Sicily and Piedmont). The first region for the appetizer was Lazio. It was a tuna crudo panzanella and tomato gazpacho, drizzled with aged balsamic vinegar from Modena (aceto balsamico bianco di Modena). It was a beautiful dish, the tuna looking like a piece of watermelon with its bright red color and shape. Refreshing, it was well balanced, with a nice acidity.

levante-TUNA CRUDO-1-2.jpg — Tuna crudo at Levante in LIC

LEVANTE-TUNA CRUDO-1.jpg — Tuna crudo at Levante in LIC

The tuna was accompanied by a glass of Primo d'Anfora 2017 from Argillae, a white wine representing Umbria. What is interesting about this wine is that it is made with Grechetto, Drupeggio and Malvasia grapes and is fermented and sharpened in terra-cotta amphorae.

The first course showcased Sicily and was my favorite of the entire meal: spaghetti di Gragnano Sarde or spaghetti with sardines. I have rarely had pasta with fish and do not think I see that often on a menu, seafood being usually proposed, and sardines are definitely a fish with a specific taste. Well, I admit that I was blown away by this dish: the pasta was cooked perfectly al dente, dipped in a light tomato sauce with saffron and pignoli, topped with pieces of sardines.

Spaghetti di Gragnano Sarde at Levante in LIC

Levante-spaghetti di Gragnano Sarde -1b.jpg — Spaghetti di Gragnano Sarde at Levante in LIC

The pasta dish was accompanied by a white wine: a Cantine Colosi Salina Bianco 2017 from Sicily made with Inzolia and Catarrato grapes.

Glass of Cantine Colosi Salina Bianco 2017

The main course was a beef shank served with a saffron chip, puffed rice and a bone marrow sauce, representing Lombardi. I was really looking forward to this dish but admit that it was a bit disappointing: overcooked, the sauce missed bit of the decadence I was expecting from the bone marrow. Otherwise, the presentation was beautiful with nice contrast of color.

Beef shank at Levante in Long Island City

But, it was accompanied by a fantastic wine: a Nizza Riserva 2015 from Garesio, a red wine from Lombardi, that paired well with that dish, being bold and smooth, with a nice acidity.

Last was a dessert from Sicily: dita degli apostoli, or the "Fingers of the Apostles" aka "Sweet Carnival Cannelloni", a sort of crepe stuffed with ricotta. It was served with an orange marmalade that enhanced the taste of the ricotta, as well as pistachio gelato that was superb.

Dita degli apostoli with pistachio gelato at Levante in LIC

It was served with a 2015 Cantine Colosi Malvasia delle Lipari Passito di Salina, a dessert wine from Sicily.

Glass of 2015 Cantine Colosi Malvasia delle Lipari Passito di Salina

Levante 2106-2015 Cantine Colosi Malvasia delle Lipari Passito di Salina-1.jpg — 2015 Cantine Colosi Malvasia delle Lipari Passito di Salina

Needless to say that I left full, happy that I had an opportunity to have this culinary tour of one of my favorite cuisines. Thank you to the IACC and Levante for having me!

Enjoy (I did)!

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Levante - 26-21 Jackson Ave, Long Island City, NY 11101

Jean-Philippe Gerbi 5/31/21 Jean-Philippe Gerbi 5/31/21

Danji was our last dinner before COVID, so we went back!

Do you remember what your last meal in a restaurant was before the lockdown due to COVID in March 2020? I can still remember Friday March 13th: Jodi met me in the city and we decided to walk around to find a place. Danji was on our way and we were wondering if we could get a seat there. Well, the restaurant was as empty as the city. There were probably only 4 tables occupied, including ours. It was for sure weird considering that this place was always packed. But I admit that I liked it, not just because we got the full attention of the staff, but also because of the noise level that was perfect!

So, as we got fully vaccinated, we decided to go make a trip to Danji our first outing. Happy to see them still there considering all the places that closed in the past year, including Mont Blanc, the restaurant next door, we were amazed by their setup: they created small booths outside giving the diner the impression they are in a private room.

It was time to celebrate, so Jodi went for their strawberry Spritzer (sole non-alcoholic cocktail) made with strawberry, mint and lemon that was quite refreshing, while I ordered the Yangban Cowboy, their take on an Old Fashioned, made with Old Overholt Rye whisky, bek se ju or '100-years-wine,' a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs, carpal Antica and angostura bitters.

The menu seemed to be smaller, but still had classics like the tofu with ginger scallion dressing or the handmade crispy vegetable dumplings. These were good vegetarian dishes but I admit that I preferred the former that was superb: if your only reference of tofu is the one you buy in a store, try this dish! The tofu, homemade, is so silky, it literally melts in your mouth. So, to add texture, Chef Hooni Kim added crispy tempura flakes, and, for some acidity, the tofu comes with a soy vinaigrette.

We also got their scallion pancake that can be ordered vegetarian or non vegetarian, with shrimp. The vegetarian version is quite good, delightfully greasy, not made the same way they do it in other Korean restaurants, as coming like little beignets rather than a large pancake to be dipped in a pickled onion soy vinaigrette.

Another must have are their bulgogi beef sliders that I get each time I go to Danji: coming in a set of two, the brisket bulgogi is topped with a spicy pickled cucumber and scallion salsa. Beautifully presented, it is a flavorful take on a classic bar dish that is so juicy you’ll need few napkins…

The last dish we tried was their bulgogi bibimbap that I tried in previous visits. As they understood that Jodi is vegetarian, they proposed to put the meat on the side. This bibimbap is made with marinated vegetables and a fried egg, put on top of some rice that will burn at the contact of the sizzling pot, creating an amazing crunchy layer (the soccarat). After Jodi served herself few spoons of the bibimbap, I mixed the juicy brisket as well as some spicy gochujang sauce. I simply loved it: with several layers of flavor, from the beef to the vegetables, it is a very comforting dish. Another must have.

The only regret was that they did not have any dessert. Not that Danji is known for it as they only use to have ice cream…Still, we left full, satisfied and happy that this place is still there: Danji remains, with Hanjan, one of my favorite Korean restaurants. I definitely recommend 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!

Danji - 346 W 52nd St, New York, NY 10019