I Just Want To Eat! 5/1/16 I Just Want To Eat! 5/1/16

Grimaldi's Pizza in Hoboken, NJ

If you love pizza, there is no way you do not know about Grimaldi's the eponymous pizza restaurant opened by Patsy Grimaldi years ago in Brooklyn. Some consider that it is the best pizza in New York, surpassing Lombardi that is the oldest pizzeria in the US. Others say it is Di Fara, but, at the time of this post, I did not try this place yet...

What I did not know is that Grimaldi's has two locations in Hoboken: Washington street, where we went, and Clinton street. We came at the time they opened, that was a good time considering the number of tables reserved and the crowd that followed. The place is not so big, although it benefits from outside seating when the weather permits. In the back of the dining room is the brick oven and seating next to it is like a watching a show. Ah, seeing all this pizza being made definitely made me salivate...

Usually I get a root beer with my pizza, but, this time, I decided to go with a beer and chose the Grimaldi IPA. It seems this golden color beer is brewed specifically for Grimaldi's in New Jersey. I am not a beer connoisseur, but for me it was just ok.

Grimaldi's IPA beer at Grimaldi's Pizza in Hoboken, NJ

We went to Grimaldi's for pizza, so we did not even look at the other items on the menu. What I liked is that they offer personal pies (4 slices), so we could order two, one white and one with tomato sauce and mozzarella. They have a nice list of toppings to complement the pies and make your own. For sure, we avoided broccoli. Seriously? Broccoli?

Regular pie with meatballs and mushroom at Grimaldi's Pizza in Hoboken, NJ

The first pie was a regular one with meatballs and mushrooms. The second one was a white pie with sausage and ricotta.

White pie with sausage at Grimaldi's Pizza in Hoboken, NJ

There are couple of things that I noticed when the pies came: first, the mushrooms were fresh and not from a can. Then, there was lots of ricotta on the white pie and, we made sure there was no garlic as, often, white pies are packed with it. I loved both pies not only because of the ingredients on top, but also because of the crust that was phenomenal: crispy and nicely charred, all puffed up on the outside.

I think that for a good Italian pizza, this is the place to go and I will surely go back to Grimaldi's. But if you are looking for simply a slice or a cheaper pizza, Benny Tudino's is your spot.

Enjoy (I did)!!

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

I Just Want To Eat! 4/29/16 I Just Want To Eat! 4/29/16

Mr Chow in TriBeCa

I am a bit late to post on my dinner at Mr Chow in TriBeCa: we went there for Winter Restaurant Week 2016. This is a popular, trendy, noisy place for sure and I admit that I was not sure what to expect. After looking at their Restaurant Week menu, we decided finally to order from the regular menu as the Restaurant Week menu they proposed did not allow us to share, Jodi being more inclined to order the vegetarian items on the prix-fixe and me preferring the non-vegetarian ones.

Most of the menu welcomes sharing so we decided to try few dishes. Of course, I could not miss one of their signature dishes: Mr Chow spareribs. Although tasty and a nice portion, I have to say that I was a bit disappointed: they were slightly dry and the meat was definitely not falling off the bone.

The second dish was also a signature dish: Mr Chow's noodles, a dish that Mr Chow introduced to the West in 1968, made of handmade Beijing noodles, topped with a meat sauce similar to bolognese. This was quite good, the noodles being long and soft and the sauce being thick and bold. It is definitely a dish to try if you go there.

Our next choice was the quartet of mushrooms, a side that they portion for the party (with a minimum of two guests). It was composed of fresh seasonal mushrooms and bamboo shoot, smothered in a thick sauce. I simply loved it.

Quartet of mushrooms at Mr Chow in TriBeCa

Another dish was the scallion pancake that was surprisingly thick. Very good dish: crunchy a bit greasy like it should.

Last was The Box, or soup dumplings. They were good, but not as good as in other places, like Joe's Shanghai or his sister restaurant Joe's Ginger.

We did not have dessert, being full after such a feast. Overall, it was good, but a bit pricey. Would I go back? Probably: I like the sharing concept and there are so many dishes I wish I could have tried...

Enjoy (I did)!

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

Mr. Chow Tribeca

I Just Want To Eat! 4/27/16 I Just Want To Eat! 4/27/16

American Cut in TriBeCa

American Cut is a take on steakhouse from acclaimed Chef Marc Forgione. There is no doubt that Marc Forgione is talented, gratifying us with amazing food in his eponymous restaurant, but also at Khe-Yo, an elegant Laotian place, also located in TriBeCa, where the food is as fantastic as the music is loud. I had American Cut on my list for a while and was excited to finally try it.

Steak knife at American Cut in TriBeCa, NYC, New York

It is a modern place with an Art Deco feel and few elements reminiscent of classic steakhouses, such as the black leather banquettes. But it would stop there. At least, at American Cut, one can see the food and the atmosphere is not overly masculine. It is a large place with many rooms upstairs as well as downstairs, probably reserved for private parties or in case of an overflow of customers.

Bar at American Cut in TriBeCa, NYC, New York

Dining room at American Cut in TriBeCa, NYC, New York

The menu is the part that is the most interesting: most of the dishes are a take on steakhouse standard ones and there are only few that remain classic. For instance, I had the crab cakes, one of my favorites appetizers in a steak joint. There, it is crusted with corn flakes, and served with a smoked onion remoulade and Charleston slaw.

Crab cake at American Cut in TriBeCa, NYC, New York

The crab cake was good, but not exceptional. However, the slaw was great, the black sesame seeds contributing to give some Asian flavor. Now, what was most interesting was the ribeye. I usually order ribeye when I go to a steakhouse. This one, called The New York City Cut was a 20 oz bone-in ribeye that was rubbed in pastrami spices and smoked. With any meat, you can get a topping, so I went for bone marrow that was sublime.

Ribeye and bone marrow at American Cut in TriBeCa, NYC, New York

I have seen more and more bone marrow served as an add-on in restaurants, my last experience being at STK, Midtown Manhattan; it is a menu item that I re-discovered at Noma last year and never hesitate to order since then. The meat was perfectly cooked medium-rare as requested, was juicy and deliciously fatty. What was interesting was that the taste had both the bold flavor of the ribeye and the particular flavor of pastrami. I found it interesting, although it would not replace a good ribeye. This was like a fusion with a classic deli dish, as was the spectacular biscuit served with a "butter" made with cream cheese, like a take on an everything bagel and cream cheese.

Biscuit and cream cheese at American Cut in TriBeCa, NYC, New York

Or the latkes served as a side and made with chicken skin and sour cream (very addictive and highly recommended). These potato pancakes were crispy on the outside, similar to hash browns.

Laktes at American Cut in TriBeCa, NYC, New York

But if you prefer classic dishes, you can opt for the filet mignon that was very good, as well as the tater tots that were crispy on the outside and soft in the inside.

Filet mignon at American Cut in TriBeCa, NYC, New York

Tater tots at American Cut in TriBeCa, NYC, New York

I should mention that they brought to the table their steak sauce that had a smokey flavor. but was not as good as the Bearnaise sauce we ordered.

Bearnaise sauce at American Cut in TriBeCa, NYC, New York

For dessert, we hesitated a bit, their menu proposing quite few mouth watering choices. We finally went for the monkey bread tatin that was phenomenal. Served with honeycomb and a mascarpone ice cream, it was delightfully buttery and not too sweet, making it the perfect dessert to end the meal.

Monkey bread tatin at American Cut in TriBeCa, NYC, New York

The food at American Cut was fairly good and quite unusual. It is one of these places that definitely showcases the creativity of the Chef, but where a one time visit suffices unless you want something different. Price wise, it is on the high range, as you not only pay for the location, but also for the name. Would I go back? Maybe for their burger that they serve at the bar and that I heard 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!

American Cut

I Just Want To Eat! 4/25/16 I Just Want To Eat! 4/25/16

Bangkok Cuisine Upper East Side, NYC

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

So, I discovered Bangkok Cuisine last Friday and I admit that it is probably one of the most beautiful Thai places I have been so far in the City. With its decor that is an homage to the palaces in Thailand, you cannot miss the beautiful Buddha in the center, that separates the bar area that has few tables, from the main dining room. The owners (it is a family owned business that started in 1974 and has multiple locations) put a lot of details there, including a waterfall that would mask a bit the street noise and provide a calming white noise. It is a tough area for sure, especially because of the construction of the Second Avenue subway that hopefully one day will be completed, giving to the Upper East Side a chance to shine as an area to go for good dining that is surely missing today.

Bar area at Bangkok Cuisine Upper East Side, NYC

Buddha at Bangkok Cuisine Upper East Side, NYC

Dining room at Bangkok Cuisine Upper East Side, NYC

The restaurant, opened a year ago, is owned by Chef Tee Siriprakaisak and his sons Hop and Hap who have been working together in the restaurant industry for 10 years. I met with Hap who designed the place and was our host that evening, his dad being currently in Thailand. For sure, if you go to Bangkok Cuisine, you can get traditional Thai dishes, but, what sets apart this place is its fusion food that uses traditional French techniques, mixed with some Thai ingredients that they import directly from Thailand. And I got to try few of them...

But first, let's talk about drinks: of course, we got the classic Thai iced tea that is one of my favorite drinks, but I also wanted to try one of their cocktails and decided to order the mango mojito (Lueang Saranae), made with rum, mango puree, mint, lemon and some fizzy water. I loved the presentation and the fact that it was not too strong, making this drink a bit dangerous as you can drink it like tea.

Thai iced tea at Bangkok Cuisine Upper East Side, NYC

Mango mojito at Bangkok Cuisine Upper East Side, NYC

We then started our culinary adventure. First were appetizers.

Appetizers at Bangkok Cuisine Upper East Side, NYC

We started off with:

Authentic Thai Crepes: they were made with chicken, shallots and ground peanuts that were wrapped in a homemade steamed rice noodle skin. I loved it: the crepe itself was very good, but the best was the stuffing that was deliciously sweet.

Authentic Thai crepes at Bangkok Cuisine Upper East Side, NYC

Vegetable Spring rolls made with glass noodles, mixed vegetables and served with a sweet plum sauce. They were good: crispy and a bit greasy as I expected them to be, with a right balance of shell to filling.

Vegetable Spring rolls at Bangkok Cuisine Upper East Side, NYC

Wings made with fried marinated chicken wings and served with a sweet chili sauce. I was curious to try it as I love chicken wings. It was good, a bit crispy and I liked the sweetness of the chili sauce that was not spicy.

Chicken wings at Bangkok Cuisine Upper East Side, NYC

Rectangular fried tofu, served with ground peanuts in a sweet chili sauce. This was ok for me and the sauce made the dish, the tofu being a bit bland. I admit that we ordered it mainly for Jodi.

Crispy tofu at Bangkok Cuisine Upper East Side, NYC

Then, Hap proposed us to try two other appetizers. Well, I could not refuse, my curiosity taking over any common sense that would tell me it would be too much food. The first dish was the Duck Crepe, composed of sliced duck, cucumber, celery, scallion, mixed greens, served with French mustard and a tamarind sauce. I love duck and could not wait to try it; I was not disappointed. In fact, in a way, it reminded me a bit of peking duck, probably because of the association of the duck and cucumber and the sweetness of the tamarind sauce.

Duck crepe at Bangkok Cuisine Upper East Side, NYC

And then was the Thai style BBQ pork, a marinated pork skewer served with a sweet and spicy dipping sauce. The smell was incredible and very appetizing and the taste even better, having this delightful sweetness to it.

Thai BBQ pork at Bangkok Cuisine Upper East Side, NYC

Then came the entrées. Jodi went for her favorite: tofu pad see ew, a classic dish that was very good.

Tofu pad see ew at Bangkok Cuisine Upper East Side, NYC

As far as I was concerned, Hap proposed to try few of their fusion dishes. The first one was the roasted rack of lamb. The lamb, frenched, was served with lamb jus, Thai basil leaves, chili peppers, tomatoes and mash potatoes. The meat was perfectly cooked medium, tender and juicy, with that strong taste that makes lamb so particular.

Roasted rack of lamb at Bangkok Cuisine Upper East Side, NYC

The second dish was the Volcano duck, a crispy boneless half duck cooked in butter and served with carrots and celery tempura, egg and pad pong curry sauce. It was very good, the duck being perfectly cooked and deliciously crispy.

Volcano duck at Bangkok Cuisine Upper East Side, NYC

The last dish was the seafood Tom Yum pad thai that is sautéed rice noodles with shrimp, calamari, scallops mussels, eggs, peanuts, carrots, bell peppers, scallion, bean sprouts in hot and sour lemongrass. Well, for sure that was spicy! My mouth was a bit on fire and I was glad I had my Thai iced tea...Besides that, it was pretty good and there was a generous amount of seafood.

Seafood Tom Yum pad thai at Bangkok Cuisine Upper East Side, NYC

Last was dessert and Hap proposed to serve us a classic Thai dessert that I was glad he did as this is my favorite: mango sticky rice. The rice was black and purple: the black rice having a nice bite, while the purple one was soft. I loved the fact that it was moist, drenched in coconut milk, and the mango was perfectly ripe.

Mango sticky rice at Bangkok Cuisine Upper East Side, NYC

This was overal a fantastic meal, with definitely interesting dishes. Bangkok Cuisine has succeeded in creating a unique menu that goes beyond classic dishes that Chef Tee Siriprakaisak crafted with talent. It is for sure a spot I would go back 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!

Bangkok Cuisine Upper East Side

I Just Want To Eat! 4/23/16 I Just Want To Eat! 4/23/16

White Street in Tribeca, NYC, New York

I must have passed in front of White Street without even noticing it so many times that I was really surprised when we arrived in front of it for our dinner. It is an impressive restaurant for sure, located in a 19th Century building that was a former armory. Today, the only weapon you would find are the knives and forks from the diners coming to indulge there. The space is elegant and I did not expect such sophistication. At the entrance is the wine cellar, fully opened.

Wine cellar at White Street in Tribeca, NYC, New York

Then, you will pass the lounge to get to a large dining room. What I really appreciated was that the tables were not on top of each other and the noise level was bearable.

Dining room at White Street in Tribeca, NYC, New York

Menu wise, it is supposed to be modern American. Not sure what it means anymore, but what is for sure, is that there are many dishes with Asian flavors as my meal will attest.

Bread at White Street in Tribeca, NYC, New York

After the usual slices of bread (I am French, so bread is an important element on the table), They served us a beet meringue that was very good, topped with a goat cheese mousse that paired perfect with it.

Beet meringue at White Street in Tribeca, NYC, New York

I then decided to order an appetizer; I went for the Tiger shrimp. I admit that I was expecting larger shrimp, but anyway, they were perfectly cooked and delicious, bathed in a citrusy sauce, with some pomegranate to add some sweetness and tartness to the dish.

Tiger shrimp at White Street in Tribeca, NYC, New York

With it was some arugula as well as avocado, giving, with the citrusy sauce mentioned above a refreshing touch to the dish.

For her entree, Jodi decided to go for the gnocchi that were served with butternut squash, sage brown butter and ricotta salata.

Gnocchi at White Street in Tribeca, NYC, New York

This was a very good dish, although the gnocchi were a little dense. I loved the sweetness given by the butternut squash, and of course the delicious taste from the sage brown butter that was smothering all the ingredients in the plate.

On my side, I decided to go for one of their signature dishes: squid ink bucatini with lobster.

Squid ink bucatini with lobster at White Street in Tribeca, NYC, New York

The homemade pasta was fantastic, but the challenge was definitely to keep my shirt white...They were bathed in a coconut sauce that had some nice flavors and a slight kick. The lobster was delightfully cooked, bringing the dish to a higher level.

Last was dessert. Although it was good, I could not hide my disappointment. It was the ice cream sundae. Personally, when I think about a sundae, I think about something decadent and big. But there, it was just two scoops of ice cream with a dark chocolate cake.

Ice cream sundae at White Street in Tribeca, NYC, New York

The ice cream was good, creamy, but whipped cream was definitely missing. The chocolate cake was delicious and could have definitely stood on its own.

This was a good dinner: delicious food, good service, in an elegant decor, with an acceptable noise level. White Street is definitely a place to know in Tribeca, serving succulent dishes that showcase the creativity of the Chef. Would I go back? Probably, and I already know what I will get...

Enjoy (I did)!

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

I Just Want To Eat! 4/21/16 I Just Want To Eat! 4/21/16

Joy Burger Bar in Greenwich Village

We passed Joy Burger Bar many, many times, saying that we should go there to see if their burgers are good. But I admit that we never had the opportunity to go there, my list of restaurants to try being like Sysiphe's well: endless. Until we were looking for a place close to W4th street, walking down Avenue of The Americas.

Dining room at Joy Burger Bar in Greenwich Village, NYC, NY

Joy Burger Bar is a casual place, nothing special except the smell of the meat cooking in the open kitchen. We ordered at the counter and they gave us a card to identify our number. Well, I guess they try to be different from the other places where you will either get a buzzer or a number.

Card for order at Joy Burger Bar in Greenwich Village, NYC, NY

We sat at a table in the back and, couple of minutes later, they brought me my vanilla milkshake, my favorite "drink" with a burger. And that milkshake was pretty good: thick with enough vanilla taste.

Vanilla milkshake at Joy Burger Bar in Greenwich Village, NYC, NY

Then, we got our burgers. I should mention that you can either order a predefined one or build your own. We chose the later. First, you pick the bun: regular, gluten free or whole wheat. Then the meat in three different sizes (from munch that is 3oz to maxi that is 8oz). You can also pick a veggie patty. After that is the sauce and they have a bunch, like honey or Dijon mustard, wasabi mayo, BBQ, etc. Next are toppings, some free of charge like jalapeño, lettuce, tomatoes; others available with an additional fee: avocado, portobello mushrooms, etc. Last is cheese.

Burgers at Joy Burger Bar in Greenwich Village, NYC, NY

Jodi went for a veggie burger with cheddar and portobello mushroom.

Veggie burger at Joy Burger Bar in Greenwich Village, NYC, NY

I went for a maxi beef patty with sautéed onions, Swiss and blue cheese.

Beef burger at Joy Burger Bar in Greenwich Village, NYC, NY

For sides, we chose fries, as well as onion rings.

Onion rings at Joy Burger Bar in Greenwich Village, NYC, NY

Jodi's burger was a bit disappointing, being a bit mushy. Mine was ok: the meat was juicy and perfectly cooked medium, with lots of cheese, but the beef patty was missing some taste. I am not sure what blend of meat they use, but it was missing something. If it would have had the grill's flavor, it would have probably been better.

The sides were also just ok, the fries not being crunchy. However, I liked the onion rings that were deliciously greasy and cooked all the way through.

Our meal at Joy Burger Bar was just ok and I am not sure I would go back there. There are so many other options available in NYC with fantastic burgers for the same price. Well, at least I tried...

Enjoy (I did)!

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

Joy Burger Bar

I Just Want To Eat! 4/19/16 I Just Want To Eat! 4/19/16

IWF - International Wings Factory on the Upper East Side

I wanted to go to International Wings Factory for a while, after seeing a mouth watering photo from my friend Malini, The Restaurant Fairy, on Instagram. I love wings, a dish that I discovered in France, at...Pizza Hut! Ok, not sure this is a good reference, but, at the time, it was the only place where I could get wings. Since then, I think I caught up on years of not knowing and most importantly indulging in what I consider a guilty pleasure. So I was thrilled to discover the jewel that Chef Deepak Ballaney, a Culinary Institute of America alumni, opened 4 years ago. This passionate entrepreneur has truly created a casual joint that will satisfy wing lovers, serving them an unusual taste. I admit that I was so pleased to try it that I forgot the reason why this place is unique: yes, it serves buffalo wings, and good ones I should say, but Chef Ballaney created a variety of sauces adapting a classic Americana dish to various countries, offering sauces like beurre blanc (France), Mexi Q (Mexico) or Tandoori masala (India).

Chef Deepak Ballaney at IWF - International Wings Factory on the Upper East Side

This is a small place. You first order at the counter, and then, they will bring you your order at the table.

Counter and dining area at IWF - International Wings Factory on the Upper East Side

Decor at IWF - International Wings Factory on the Upper East Side

At the International Wings Factory, you will get your hands dirty and it is probably the kind of place where licking your fingers would not be considered impolite...The wings are served in buckets, smothered in some delicious sauce.

Bucket of wings at IWF - International Wings Factory on the Upper East Side

I first tried the chicken wings, with the traditional buffalo sauce that was mild. I enjoyed dipping the wings in the ranch or blue cheese sauce. They came very hot, served right away and I admit that they were fantastic: the chicken was perfectly cooked and moist, and the sauce terrific. The skin was also slightly crispy.

Buffalo chicken wings at IWF - International Wings Factory on the Upper East Side

I also went for the colossal chicken drumsticks, but admit that, with the term colossal in the name, I was expecting something more spectacular. The drumsticks were big, but definitely not colossal. However, they were also very good, perfectly cooked, completely smothered in that delightful sauce.

Chicken drumsticks at IWF - International Wings Factory on the Upper East Side

I was also looking forward to trying their chicken liver that was also fried and that I dipped in a chipotle mayo sauce. I was a bit disappointed as the liver was a bit dry inside. If they would have been cut into smaller pieces and fried, I think it would have been a killer.

Fried chicken livers at IWF - International Wings Factory on the Upper East Side

What definitely caught my attention though was one of the sides: the sriracha hinted cheese fries: this was succulent. First of all, there was a lot of cheese that smothered these delicious crispy fries. But then, you could get a slight hint of sriracha.

Sriracha hinted cheesy fries at IWF - International Wings Factory on the Upper East Side

Then, Chef Ballaney offered his mac and moz, a take on mac and cheese that is perfect if you want to indulge even more on cheese, but I admit not as spectacular as the cheesy fries above.

Mac and Moz at IWF - International Wings Factory on the Upper East Side

He even offered his decadent panko crusted brownie that was very good, but I admit that at this point I was full. I have to say that just the idea of a deep fried brownie made me anyway salivate and I really loved the crispy crust on it.

Panko crusted brownie at IWF - International Wings Factory on the Upper East Side

This was a delicious meal and I was glad I was able to meet with Chef Deepak Ballaney who is the kind of owner who cares about what he is serving to his patrons, making sure they leave happy his restaurant. It is a small shop in a changing neighborhood and I hope Chef Ballaney will open more of those in the city. And yes, the next time I go, I will pay more attention to the menu; Because I will go back!

Enjoy (I did)!

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

International Wings Factory

I Just Want To Eat! 4/17/16 I Just Want To Eat! 4/17/16

Rocco Steakhouse in NoMad, NYC

It seems that the Financial health of the City is measured by the number of steakhouses. Well, I guess that it is true and, considering the number of steakhouses that opened in the few years, we would think we are beyond a recovery. The last one I discovered is Rocco Steakhouse, located North of Madison Square Park: a classic American steakhouse, opened 7 months ago, that is named after of one of the owners, Rocco Trotta, who, with Pete Pjetrovic and Jeff Kolenovic, succeeded in creating an inviting space with a menu, crafted by Executive Chef Johnny Jevric. It is definitely not your old school steakhouse, with heavy decor and low light: it was bright and I was glad that the noise level was acceptable, allowing us to have a nice conversation while indulging.

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Bar area at Rocco Steakhouse in NoMad, NYC

There are in fact three areas in Rocco Steakhouse: the bar, the main dining room and the back dining room that is also used for private parties, both rooms having a 130 persons capacity.

Dining room at Rocco Steakhouse in NoMad, NYC

Menu wise, you will find some of the standard items of a steakhouse menu, but definitely, the attention is on the meat that is dry-aged for 30 days.

Dry-aged box at Rocco Steakhouse in NoMad, NYC

Porterhouse at Rocco Steakhouse in NoMad, NYC

We started off our meal with some appetizers. Jodi went for the arugula, apple and pear salad, topped with shaved parmesan, a perfect choice for the health conscious, especially considering what my choices were...I went for the crab cake, as well as a slice of Canadian bacon!

Crab cake at Rocco Steakhouse in NoMad, NYC

The crab cake was good, although I though it was slightly salty. But the best part was definitely the bacon for me: it was a thick slice that was delightfully fatty, with some crispiness and smokiness, making this dish a guilty pleasure.

Canadian bacon at Rocco Steakhouse in NoMad, NYC

Canadian bacon with steak sauce at Rocco Steakhouse in NoMad, NYC

I ate the bacon with some house steak sauce that was pretty good, being a bit sweet. In fact, I tried the sauce with some of the bread that came at the beginning of the meal and really enjoyed it.

Bread basket at Rocco Steakhouse in NoMad, NYC

Steak sauce at Rocco Steakhouse in NoMad, NYC

Then came our steaks. Jodi went for her usual cut: a filet mignon.

Filet mignon at Rocco Steakhouse in NoMad, NYC

On my side, I went for my favorite: the ribeye. They have a tomahawk, that is a ribeye the size of my ribcage, but it would have been too much for a single person...

Ribeye at Rocco Steakhouse in NoMad, NYC

Both pieces of meat were perfectly cooked: medium for Jodi and medium rare for me. They had a nice char, were tender and juicy, with the ribeye being deliciously fatty.

For sides, we decided to try their lobster mac and cheese, that was fantastic: the waiter told us that they use 5 different kinds of cheese. Well, it was definitely the right balance cheese / macaroni and even Jodi, who does not like lobster, loved it.

Lobtser mac and cheese at Rocco Steakhouse in NoMad, NYC

The second side was their signature fries that are in fact homemade potato chips.

Signature fries at Rocco Steakhouse in NoMad, NYC

They were large, perfectly cooked all the way through, not greasy and crispy. In fact, I should use the same sentence for the onion rings. The only regret with these sides is that they did not come with a blue cheese sauce that would have been perfect with them.

Onion rings at Rocco Steakhouse in NoMad, NYC

I should mention that with my steak, I got a glass of pinot noir, a Meiomi 2014 from California.

Memoir wine 2014 at Rocco Steakhouse in NoMad, NYC

Last was dessert that I tasted with a decaf espresso (yes, decaf: considering the amount of coffee I ingest a day, I'd better have a decaf in the evening...).

Decaf espresso at Rocco Steakhouse in NoMad, NYC

As Rocco Steakhouse is an Italian steakhouse, we decided to try their tiramisu that was very good, creamy, with the lady fingers perfectly soaked.

Tiramisu at Rocco Steakhouse in NoMad, NYC

We also tried the pecan pie that had a nice buttery taste. However, I wonder if they did not pop it in the microwave few seconds because the pecans were a bit soft. Besides that, it was perfect.

Pecan pie at Rocco Steakhouse in NoMad, NYC

Both desserts were served with a nice schlag that is whipped cream, perfect to counteract anything too sweet (no need in this case).

Schlag at Rocco Steakhouse in NoMad, NYC

We left Rocco Steakhouse full and satisfied: this is a nice restaurant that definitely has its place in the City. I would for sure go back, and this time bring people to try their tomahawk or at least try their porterhouse that kept coming out from the kitchen, in a sizzling plate from which emanated a sublime aroma of butter...I just drooled...

Enjoy (I did)!

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

Rocco Steakhouse

I Just Want To Eat! 4/16/16 I Just Want To Eat! 4/16/16

Food Trucks at Pier 13: 2016 season starts!

If there is one event I am always looking forward to in Hoboken, it is the food trucks at Pier 13. Food trucks are great: a good way to try different food at a reasonable price, with various trucks coming each week end and even every night during the Summer, in a setting overlooking the beautiful New York skyline. I like the relaxed atmosphere there and the variety of food served that can satisfy the non-vegetarian, the vegetarian, as well as people with a sweet tooth (well, I am all of this, so it is even better). So you can pay cash at the trucks, they conveniently installed an ATM machine that I do not remember was there last year.

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

ATM for Food Trucks at Pier 13 in Hoboken

This year, they will have their Grand Opening on April 30th, but, as the weather is getting better, they decided to give a sneak preview, inviting for the event a California street artist called Fnnch (pronounce Finch), who painted some beautiful sea creatures on the pavement. We got the opportunity to talk to him a bit and even take a photo: yes, he is a street artist so he never shows his face.

Fnnch's art work at Pier 13 in Hoboken, NJ

Food wise, I was there for a treat and got to try plenty of food...Was there today:

Luke's Lobster

No need to present them: they have some of the best lobster rolls. What I like about them is that they do not smother the lobster with tons of sauce, hiding the taste of that succulent seafood. No, they let it shine. I should mention their brick and mortar place in hoboken (check out my post of Luke's Lobster in Hoboken).

The Lobster roll from Luke's Lobster at Pier 13 in Hoboken, NJ

Oink and Moo BBQ truck

Oink and Moo BBQ at Pier 13 in Hoboken, NJ

I love BBQ and I am always excited to find a BBQ truck. Oink and Moo proposes an mouth watering menu with interesting items. The first one we tried was their pulled pork sliders that looked amazing. The smoked meat is topped by their house slaw and smothered in their bbq sauce. This was very good, the meat being moist and being well complemented by the sweetness and slight crunch of the slaw.

Pulled pork sliders from Oink and Moo BBQ at Pier 13 in Hoboken, NJ

The second dish from Oink and Moo BBQ I tried was their chipotle chicken tacos. This dish is composed of three soft flour tortillas, stuffed with chipotle chicken, pickled poblanos and a cilantro lime sour cream. I admit that I have never been a fan of chicken tacos, finding them bland. Well, the chicken tacos from Oink and Moo BBQ may have changed my perspective: it was tasty and delicious.

Chipotle chicken tacos from Oink and Moo BBQ at Pier 13 in Hoboken, NJ

Pizza Vita

This pizza truck is great. I am glad that they have this truck, because their original location is in Summit, so a bit far from here. They cook their Neapolitan pizza in a wood fire oven that is on the side of the truck, giving to the pizza a delightful char and some nice crispiness on the outside.

Wood fire oven of the Pizza Vita truck at Pier 13 in Hoboken, NJ

We got to try their vodka sauce pizza that was sublime: thin crust, charred on the outside as I mentioned before, it had the right amount of sauce and cheese.

Vodka sauce pizza at Pier 13 in Hoboken, NJ

The Dark Side of The Moo

This truck serves "Americana with an exotic twist" as they say. There, you can have a cheeseburger, but also a lamb burger (called The Lamburghini, in reference to a well known car maker), as well as alligator or wild boar. But, what really got my attention was their Four Horsemen of the Aporkalypse, in reference to riders mentioned in the book of revelation which predict that four riders will ride during the apocalypse. The four horsemen are traditionally named War, Famine, Pestilence, and Death. Well, for sure, there was no famine with this sandwich.

The Four horsemen of the Aporkalypse sandwich from The Dark Side of The Moo at Pier 13 in Hoboken, NJ

It is their deluxe cheese burger topped with bacon, bacon jam, pulled pork, pork roll, three cheeses, chipotle mayo, jalapeño and BBQ sauce. Looks like a heart attack on a plate, but you should notice the lettuce and tomato that surely make that healthy, no? I can tell you that the first bite was divine, as was the second, third, etc. This is definitely a sandwich that I recommend.

Waffle de Lys

Last was Waffle de Lys, a food truck that serves decadent Belgian waffles with a French touch, the name referring to the fleur de lys, the symbol of royalty in France. I mean, after having such a feast, I could not refuse to try one of their waffles: this would have been rude. So we got to try the Choco-Berry, made with real strawberries, Belgian chocolate, ice cream and whipped cream, as well as caramelized hazelnut crumbs. I loved the waffle itself and could simply eat it without anything: it is a traditional Liege waffle, that is dense, but soft and chewy in the inside.

The Choco-Berry waffle from Waffle de Lys at Pier 13 in Hoboken, NJ

This was such a meal and I was so amazed by the delicious food we got today. I am so glad that the food trucks at Pier 13 are back. The only problem is that it is very difficult to pick and chose what to eat there. And I guess it would not be reasonable to eat all this food again, right? Right?

Enjoy (I surely did)!

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I Just Want To Eat! 4/15/16 I Just Want To Eat! 4/15/16

The bone marrow burger at The Brazen Fox in the East Village

How did I end up at The Brazen Fox? Well, simply after winning a bet where the price was...bone marrow. Originally, we were supposed to go to Swine to get their bone marrow burger, but, we discovered that they are closed on Mondays. So, after looking on the internet, our plan B was The Brazen Fox in the East Village. This place is a bar, located on 13th and 3rd avenue. Quite big, it has two floors, the second floor being probably quieter and overlooking the street for those who like people watching...from the top...

Dining room at The Brazen Fox in the East Village

To accompany my meal, I opted for a cocktail instead of one of the many beers they offer. I went for the Something Old, made with bacon infused bourbon, maple syrup and angostura bitters. I admit that it is is the bacon that made me choose this and I was not disappointed: it had this sublime smokiness from it, as well as some sweetness from the maple syrup.

Cocktail "Something Old" at The Brazen Fox in the East Village

Menu wise, they have whatever a bar would serve: wings, burgers, sandwiches, but also lobster rolls, fish tacos and...Brussels sprouts (?). The first dish I tried was the buffalo wings that were decent, with a nice kick.

Buffalo chicken wings at The Brazen Fox in the East Village

But what really got my attention was the bone marrow burger. Prepared with dry aged blend of beef, roasted bone marrow butter and sautéed shallots, on a toasted brioche bun, it was out of this world. When I cut the burger in half, it released some juices and I definitely sensed at that point that I was there for a treat. And the first bite was divine: it was juicy, perfectly cooked medium with a delightful char and a nice fattiness that may have come from the bone marrow butter. And the juiciness did not disappear as the patty rested. Note, it stayed like that until the last bite that did not take too long to come as I inhaled that burger!

Bone marrow burger at The Brazen Fox in the East Village

It was served with some delicious hand cut fries that were skin on, but could have had more crispness to it to be perfect.

The bone marrow burger at The Brazen Fox was fantastic and is on my list of burger places to try in New York. Of course, its originality with the bone marrow make it an interesting find, but I wonder if their signature burger, The Brazen Burger, is also as good. Well, I guess that to know that, I will have to go back...

Enjoy (I did)!

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The Brazen Fox Kitchen & Craft Beer

I Just Want To Eat! 4/13/16 I Just Want To Eat! 4/13/16

Burke and Wills, Australian bistro on the Upper West Side

Menu wise, they have snacks, small plates as well as large plates. But I went for one and only one dish: the "roo burger", understand kangaroo burger. I had kangaroo before, not as a burger, but a steak, when I was living in France, at a time when kangaroo and ostrich meat became a novelty, offering a healthier alternative to beef. Kangaroo has a very particular taste, far from beef and closer to venison, with a strong gamey flavor.

Burke and Wills, Upper West Side, NYC, New York

Doing some research to write this post, I discovered that the restaurant's name Burke & Wills is an homage to two explorers, Robert O'Hara Burke and William John Wills, who in 1860 led an expedition across Australia, in areas not yet known. Unfortunately, it did not end well and it is said that they died a year later from being depleted from vitamins due to their consumption of seedcakes.

Clock at Burke and Wills, Upper West Side, NYC, New York

It is a nice place, located in the heart of the Upper West Side. I like the feel of the decor with first the bar area at the entrance, that has two person booths, and then, in the back, a nice dining room sitting under a glass canopy that gives good light during the day, contrasting with the low light of the bar area.

Bar at Burke and Wills, Upper West Side, NYC, New York

Tables in bar area at Burke and Wills, Upper West Side, NYC, New York

Beer on tap at Burke and Wills, Upper West Side, NYC, New York

Dining room at Burke and Wills, Upper West Side, NYC, New York

Kangaroo burger at Burke and Wills, Upper West Side, NYC, New York

When the burger came, I was very excited. The charred patty was topped by a tomato jam, arugula and picked onions. It was perfectly cooked medium, juicy and very flavorful, with a nice char. It was served with a delicious harissa mayo that had a nice kick and accompanied with large fries that were a bit crispy and, unexpectedly cooked all the way through.

Fries at Burke and Wills, Upper West Side, NYC, New York

With the burger, I decided to have an Australian beer. I chose a Cooper's vintage Ale. I could have gone for a cocktail, especially after seeing the Paul Hogan or Kylie Minogue ones that were prepared without alcohol. I guess they ditched the Mel Gibson...

Cooper Vintage Ale at Burke and Wills, Upper West Side, NYC, New York

For dessert, I decided to go for the homemade donuts that were served with Nutella and dulce de leche. The doughnuts were really good, airy and fully covered with confectioners sugar. I definitely recommend it.

Homemade donuts at Burke and Wills, Upper West Side, NYC, New York

Nutella and dulce de leche at Burke and Wills, Upper West Side, NYC, New York

I had a nice meal at Burke & Willis: the burger was good and is a perfect choice if you want to try something unusual. I think that, for sure, it is worth the trip.

Enjoy (I did)!

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Burke & Wills

I Just Want To Eat! 4/11/16 I Just Want To Eat! 4/11/16

Burgers at Church Street Tavern in TriBeCa

Church Street Tavern is the kind of place that could be on top of my list, but is not because of the multiple issues we had with the service. I rarely comment on service unless it is exceptional. For poor service, I rarely do it because I understand that waiters are not in control of everything. Could the kitchen be the problem for instance? They could also be understaffed for whatever reason. Well, at Church Street Tavern, the issue was our waiter. First, if your patrons do not feel like having a drink, you should not make them sense you are disappointed because your tip will be lower, the bill not matching your expectations. Then, no need to be condescending when questions are asked about the menu. Last, of the three times we went, twice we got an issue with our order. The first time, I ordered a Wellington burger: I had no idea what it looked like and ended up with their Tavern burger that, although delicious was not what I asked for. The second time, I got the Wellington burger, but it was overcooked and medium. It might have been a kitchen issue, but considering the previous issue and the attitude of the waiter, I would think not. Yes, there are definitely issues with the kitchen, the main one being inconsistency: look below at the fish and chips we ordered at two different occasions. Not at all the same quantity of fish...Too bad because it was pretty good, the fish being perfectly cooked in a batter that was slightly crunchy.

Before I show you what we ate, let's talk about the place. When you enter, you stumble on the bar that, each time, was full. In the back, is the dining room, with its exposed bricks and black and white photos that give a nice atmosphere to the restaurant, warm, with a bit of nostalgia.

Dining room at Church Street Tavern in TriBeCa

Decor at Church Street Tavern in TriBeCa

The main item of their menu is burgers made with a dry-aged patty made with their own blend. The Tavern Burger was definitely a hit for me: juicy, tasty with a nice proportion bread / meat and the patty had a nice char. It is made with bacon-onion jam, aged cheddar and arugula on a toasted brioche bun.

Tavern burger at Church Street Tavern in TriBeCa

The second burger was the Wellington burger. It was built with mushroom duxelles, foie butter and cheesy pastry crisp. This is the one that was overcooked and I found the puff pastry a bit tough. Definitely not as good as the Tavern burger.

Wellington burger at Church Street Tavern in TriBeCa

When I ordered the Tavern burger, I could make it a deluxe, that came with a side. Their sides are fairly good, whether it was the fries or the onion rings, my preference going with the later.

French fries at Church Street Tavern in TriBeCa

Onion rings at Church Street Tavern in TriBeCa

We also tried their mac and cheese that were delicious, made with lots of cheese that did not taste processed.

Mac and Cheese at Church Street Tavern in TriBeCa

Other dishes were the fusili with tomatoes, mozzarella and pecorino cheese. I admit that it was very good, especially because they were generous with the amount of cheese.

Fusili at Church Street Tavern in TriBeCa

And the fish and chips I mentioned previously. The photos below show the two different times we went and the inconsistency in the size of the dish.

Fish and chips at Church Street Tavern in TriBeCa

So I am a bit on the fence with Church Street Tavern: this is a good example as how poor service can ruin an experience. They have good food there, so I may anyway decide to go back. We'll see...

Enjoy (I did)!

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Church Street Tavern

I Just Want To Eat! 4/9/16 I Just Want To Eat! 4/9/16

Daisy May's BBQ USA in NYC, New York

I was looking for a quite BBQ place and stumbled upon Daisy May's BBQ USA, a small joint located off the beaten path, close to the now popular Gotham West Market. Going there is like stepping in another dimension, the decor being a bit over the top...

I was looking for a BBQ place and stumbled upon Daisy May's BBQ USA, a small joint located off the beaten path, close to the now popular Gotham West Market. Going there is like stepping in another dimension, the decor being a bit over the top...

Decor at Daisy May's BBQ USA in NYC, New York

Counter at Daisy May's BBQ USA in NYC, New York

So, you go at the counter, order your food, and then, they give you a tray with your order few seconds after. Quick, but not so cheap compared to other BBQ restaurants that I found much better. Then you go to the back where they have a dining room with communal tables or sit at the counter, enjoying people watching.

I decided to go with one of their combos, that had sweet and sticky ribs, St Louis style, smothered in a Kansas city style sauce that I thought was delicious. Unfortunately, the ribs were a bit dry, and not at all falling off the bone, as advertised...I also got the brisket that was again dry (I did not finish it)...The sides were better, especially the mac and cheese that I thought would be terrible considering the experience with the meat. But you know what? It was fairly decent, as was the cole slaw.

Food at Daisy May's BBQ USA in NYC, New York

Ribs at Daisy May's BBQ USA in NYC, New York

Mac and cheese at Daisy May's BBQ USA in NYC, New York

Brisket at Daisy May's BBQ USA in NYC, New York

Cole slaw at Daisy May's BBQ USA in NYC, New York

I was disappointed to say the least. Would I go back to Daisy May's BBQ USA? Probably not. There are much better places in NYC for similar prices.

Enjoy (...)!

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Daisy May's BBQ USA

Address: 623 11th Ave, New York, NY 10036

Phone:(212) 977-1500

I Just Want To Eat! 4/7/16 I Just Want To Eat! 4/7/16

Dominique Ansel Kitchen in NYC, New York

I have been a fan of Dominique Ansel way before he made headlines with the Cronut. My ultimate pick at his bakery is the DKA or Dominique Kouign Amman, a buttery mount of deliciousness that makes me drool just thinking about it. And guess what? You may have to queue up at 5am for the Cronut, you do not need to for the DKA! But don't get me wrong, the Cronut is delicious and sort of have a French touch to the doughnuts, creating a craze that seems to have worn off.

But this time, it is not about Dominique Ansel Bakery, the DKA or the Cronut. It is about Dominique Ansel Kitchen, a made to order bakery, where 70% of the dishes are made to order, the Chef considering that the fresher the better. In fact, when I say made to order, I should correct myself and more say assembled to order.

Kitchen at Dominique Ansel Kitchen in NYC, New York

Dining room at Dominique Ansel Kitchen in NYC, New York

This place is small, with only few seats, smartly placed to optimize the space. First, you order at the counter, where there are nice and appetizing photos of the dishes. Then, you pick a seat. They will then being your dishes as they are ready (took maybe five minutes).

Lunch at Dominique Ansel Kitchen in NYC, New York

We decided to try two dishes and two desserts. First, we started with the edamame and avocado toast.

Edamame and avocado toast at Dominique Ansel Kitchen in NYC, New York

The vessel for this dish is a poppyseed brioche that is stuffed with ricotta, mint, edamame and avocado. I liked it, although the brioche was a bit old and so tough (Jodi thinks it was toasted, but I doubt considering how hard it was)...Otherwise, I thought it was a pretty successful vegetarian dish, the edamame and avocado working very well together, and the ricotta adding even more freshness.

The second dish was the Egg-clipse, an interesting brunch dish made with a delicious squid ink brioche (the taste of the squid ink was very subtle), topped with mashed potatoes, a fantastic mushroom bechamel and two egg yolks.

Egg-clipse at Dominique Ansel Kitchen in NYC, New York

For dessert, we chose the ultimate S'mores, a decadent dessert made with homemade speculoos cookies, a honey marshmallow, a dark chocolate whiskey ganache and some sea salt milk chocolate shards.

Ultimate S'mores at Dominique Ansel Kitchen in NYC, New York

It was definitely looking spectacular and I had no idea how to start eating it...It was good, but very sweet and I admit that I could not finish it. Also because we had another dessert...It was the Maple filled waffles with hazelnut sugar.

Maple filled waffles with hazelnut sugar at Dominique Ansel Kitchen in NYC, New York — *Maple filled waffles with hazelnut sugar at* Dominique Ansel Kitchen in NYC, New York

There were four of them that came in a paper bag. They were filled with a thick maple gelee. The waffle itself was very good, to the point that I would not have minded having just the waffle and nothing inside!

Overall, it was good, but I am not sure it is the kind of place I would go often, at least for brunch. Breakfast is another story as their pastries look amazing and I cannot stop thinking about that DKA...so, yes, I would go back!

Enjoy (I did)!

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I Just Want To Eat! 4/5/16 I Just Want To Eat! 4/5/16

Maman in TriBeCa

Last Saturday, we went for brunch to Maman (mom in French), a new up and coming place in TriBeCa. I cannot remember what was in that location, but Maman is surely a good addition in the neighborhood, proposing family inspired recipes from France and North America, thanks to the association of Chef Armand Arnal, Benjamin Sormone and Elisa Marshall.

In fact, I was looking forward to try their brunch after having their Nutella beignet that is out of this world. Nutella lovers will definitely not be disappointed after seeing the amount of deliciousness that is in the core of the beignet.

As the first time we went was Easter, they had a special: a coconut eclair that was decent (it was more for Jodi as I am not as a huge fan of coconut as she is and she loved it).

Easter coconut eclair at Maman in TriBeCa

That place was really crowded for brunch, in both the bakery area at the entrance and the dining room in the back, but we were able to sit at their communal table fairly quickly. The decor was rustic, with lots of plants or artifacts that give the impression you are away in the countryside. It goes in line with the fact that they locally source ingredients, crafting a mouth watering menu that is a combination of French classics and traditional brunch dishes. Or shall I say "frunch"?

Jodi went for the deconstructed avocado toast composed of crushed avocado with lime and cilantro, tomatoes and pumpkin seeds, served with a homemade country bread. This seems to be one of their popular dishes and I was not surprised that they had an avocado toast on their menu as it seems to become the dish to serve. However, to set themselves apart, it was interesting to see a deconstructed version. It was definitely good, refreshing and healthy in a way.

Deconstructed avocado toast at Maman in TriBeCa

On my side, I got the "rabbit hole" that is an egg in a hole, but again, their own version, with honey roasted pastrami, caramelized onions, comté cheese and tomato, topped with a sunny side egg. The bread was quite soft, the shape of a bagel, but the texture of a brioche (less dense than a bagel for sure), with poppyseed on top. It was great: rustic, I loved the different layers of flavor, between the bread, meat, egg, as well as the sweetness of the onions and the sharpness of the cheese.

On top of that, the egg was perfectly cooked, the yolk being runny.

Last, I really wanted to try the "oeuf a la coque" that are soft boiled eggs, where the white and yolk are runny and used as a dip for some pieces of bread. This is a very traditional French dish that reminds me of my childhood. When the dish came, I did not expect three eggs as the name of the dish indicated only one... Then, after I removed the top of the first egg with my knife, I sensed that it was overcooked. I reached out to the yolk and confirmed my diagnosis. I tried the second and third, and all of them were in the same state. I admit that I was a bit disappointed and the waiter did not even know how this should be served. At least, the country bread and spreads (tapenade and sundried tomato -a guess for the later) were very good.

On our way out, we could not resist stopping by their bakery and bring home some of their cookies. We tried:

The Oreo cookie:

Maman’s ‘famous’ nutty chocolate chunk cookie:

Nutty chocolate chip cookie at Maman in TriBeCa

I admit that these cookies were a bit disappointing: the Oreo cookie tasted stale and the nutty chocolate chip cookie was just ok, having in some part too much macadamia nuts and not enough chocolate. Clearly not at the same level of that Nutella beignet I tried the week before!

Overall, I liked Maman: good food, reasonable prices and nice atmosphere. Would I go back? Certainly, and maybe for their dinner this time, but for sure for more of the goodies they bake, especially the beignet or the Nutella madeleines...

Enjoy (I did)!

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Maman Tribeca

I Just Want To Eat! 4/3/16 I Just Want To Eat! 4/3/16

The Breakroom Burger and Tacos in the heart of Chinatown

I was looking for a burger place near TriBeCa when I stumbled upon Breakroom Burger and Tacos. First, the combination of burger and tacos was fairly interesting, although there is already Burger and Lobster, so why not that one! Then, it is in the heart of Chinatown, between a bail bondsman and an acupuncturist. Small place for sure, it is better to either come early or with a small party. When we arrived, we were lucky to be able to sit in the last two tables available, next to the counter that was blasting some terrible music that I hoped would never be in a Christmas gift.

Breakroom Burger and Tacos in NYC, New York

Decor at Breakroom Burger and Tacos in NYC, New York

Dining room at Breakroom Burger and Tacos in NYC, New York

Counter at Breakroom Burger and Tacos in NYC, New York

Napkin holder at Breakroom Burger and Tacos in NYC, New York

So, we ordered at the counter and I admit waited for a long time to get our food, the kitchen being probably tiny and a bit backed up. So, as we waited, we enjoyed a delicious house made mint lemonade that was quite refreshing.

House made mint lemonade at Breakroom Burger and Tacos in NYC, New York

Then our food came. Jodi decided to go for the tempura avocado sandwich that was composed of a piping hot avocado tempura style, lettuce, tomato and the house sauce. She added some mushroom to it.

Tempura avocado sandwich at Breakroom Burger and Tacos in NYC, New York

On my side, I went for their signature burger, The Breakroom Burger, made of a 6oz beef patty, confit crispy pork, onion ring, an egg, jalapenos, American cheese, lettuce, tomato, pickle and house sauce. That is like a heart attack on a plate, although I was really reasonable, as I did not add a second patty...

Signature burger at Breakroom Burger and Tacos in NYC, New York

This was a delicious burger, very flavorful and juicy, but not because of the meat, but because of the pork belly that was fantastic. The first bite was divine: you get the confit pork belly flavor mixed with the beef, as well as the egg and pickles that added a nice crunch complementing the one from the onion ring. The cheese and yolk adding some smoothness to that incredible taste, although I wished the yolk was runnier. The beef patty was slightly overcooked, but it did not matter as the other elements of the burger made it succulent. I should mention that I thought there would be some more heat with the jalapeno, but there was just a little bit of it, not enough for my taste.

With our burgers, we decided to order some tater tots that were very good, crispy and not greasy.

Tater tots at Breakroom Burger and Tacos in NYC, New York

So we had good burgers at Breakroom Burger and Tacos. Would I go back? Definitely, but I would stick with the burgers and would try their classic with a double patty...My only regret was that they did not have any milkshakes to go with it. It helps me digest...

Enjoy (I did)!

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Breakroom

I Just Want To Eat! 4/1/16 I Just Want To Eat! 4/1/16

Dos Caminos in the Meat Packing District

To start our lunch, we went for the guacamole, small size. I admit that I was expecting smaller and was surprised by the amount of tortilla chips it came with. Usually you have to ask for more, but not at Dos Caminos. It also came with three sauces from mild to hot. I liked the hot one, that, although quite spicy I could not stop going back to.

Dos Caminos Meat Packing District in NYC, New York

As we had to go around Union Square, we decided to have lunch at Dos Caminos in the Meat Packing District, a restaurant located in a flatiron shaped building.

Flatiron shaped building of Dos Caminos Meat Packing District in NYC, New York

The place was not that crowded, so I was real happy because the noise level was perfect. I like the decor there: spacious, elegant and warm. Fairly big for sure, they sat us in the upstairs dining room.

Bar at Dos Caminos Meat Packing District in NYC, New York

Dining room at Dos Caminos Meat Packing District in NYC, New York

Tortilla chips, salsa and guacamole at Dos Caminos Meat Packing District in NYC, New York

Guacamole at Dos Caminos Meat Packing District in NYC, New York

Tortilla chips and guacamole at Dos Caminos Meat Packing District in NYC, New York

tortilla chips at Dos Caminos Meat Packing District in NYC, New York

The guacamole was very good, well seasoned, although there was just a bit too much lemon in it. But I really liked it.

Then came the entrées. Jodi went for the tacos vegetales that is the vegetarian tacos, but asked it naked, that is without tortilla. It was composed of butternut squash, pinto beans, grilled avocado, salsa verde, quinoa tortillas. It was served with rice and beans.

Vegetarian tacos "naked" at Dos Caminos Meat Packing District in NYC, New York

Rice and beans at Dos Caminos Meat Packing District in NYC, New York

It was good, but not as good as the entree I chose: 18 ingredients mole short ribs. It is one of their house specialties where the short ribs are roasted overnight. At first, although I was excited by the beautiful presentation, I was a bit surprised there was not that much mole and feared it would be dry. But I was wrong: this was simply succulent! The meat was tender and the mole delicious. It sat on a Mexican risotto that was so good: moist, smokey thanks to the bacon in it, I could have eaten more.

18 ingredients mole short ribs at Dos Caminos Meat Packing District in NYC, New York

It was served with a flour tortilla.

Flour tortilla at Dos Caminos Meat Packing District in NYC, New York

For dessert, we decided to order their churros ice cream sandwich. Normally it is with a coffee ice cream, but we asked to swap with a tres leches scoop, swap that they graciously performed. That was divine: the crunchiness of the churros and the particular taste of this fried dough married perfectly with an ice cream with a delicate taste, the ensemble not being too sweet and heaven when dipped in chocolate.

Churros ice cream sandwich at Dos Caminos Meat Packing District in NYC, New York

This was a great meal that I did not expect. Dos Caminos is definitely on my list, although, considering the location, I might recommend lunch rather than dinner as far as the noise level and crowd is concerned.

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