Restaurant Week: Hakkasan in NYC, NY

Restaurant Week: Hakkasan in NYC, NY

My next target for Restaurant Week was Hakkasan, a modern Chinese restaurant that originated in London in 2001 and opened its doors in Hell's Kitchen in April 2012 and earned a Michelin star. I was thinking that the $38 deal for dinner was a good way to try out that place as, the lack of prices on the menu often indicates a pricey meal...

Café Blossom on Carmine, New York, NY

Café Blossom on Carmine, New York, NY

A few years ago, the idea to go to a vegan restaurant would have made me cringe. Today, I am kind of excited at the idea to try some new flavors. So yes, I was excited when I got invited to try Café Blossom on Carmine, especially after reading the statement from one of its founders, Ronen Seri:

My vision for Blossom was to create a place with outstanding food, not just for vegans, but for everyone to enjoy.

Restaurant Week: The Russian Tea Room in NYC, NY

The Russian Tea Room in NYC, NY
The Russian Tea Room in NYC, NY

I always wanted to go to The Russian Tea Room, but I admit that I heard so many things about it: food not good and overpriced, and poor service, that it was on the bottom of my list. But then, Summer Restaurant Week happened: it is a great way to try pricey restaurants at a discount (three course meal for $25 for lunch and $38 for dinner), as long as the restaurant embraces the event's purposes and does not cheap out on quality or service. 

The Russian Tea Room in NYC, NY
The Russian Tea Room in NYC, NY

So I went to The Russian Tea Room for lunch after booking a table on Opentable. I mention it because I looked at the description of the restaurant and it said that the dress code was business casual meaning long sleeve shirts, no t-shirt or shorts. Well I guess that they are more relaxed for lunch, Midtown being full of tourists, because I saw many people wearing these supposedly not recommended outfits. 

The Russian Tea Room in NYC, NY
The Russian Tea Room in NYC, NY

The decor of this place, created in 1927 by former Russian Imperial Ballet members is incredible, a bit over the top, as if we were transported to the 1900s. There is of course the bright red banquettes that seem to be made of plastic (it is not), the chandeliers, and the multiple paintings on the walls (not sure if there is any space left to hang another thing!). 

dining room at The Russian Tea Room in NYC, NY
dining room at The Russian Tea Room in NYC, NY

The first experience on how pricey the place is is the cork fee: one of my friends brought a bottle of champagne from France for a celebration. Apparently, the cork fee was $55! We surely declined. 

So, as we were making up our mind as far as the menu goes, they brought us some bread and butter. I admit that I thought that the bread was not that fresh at that point...

bread basket at The Russian Tea Room in NYC, NY
bread basket at The Russian Tea Room in NYC, NY

Then, I chose an appetizer: goat cheese and mushroom blinchik that is a crêpe filled with goat cheese, wild mushrooms, melted onions, served with a sauce made with lingonberries. 

goat cheese and mushroom blinchik at The Russian Tea Room in NYC, NY
goat cheese and mushroom blinchik at The Russian Tea Room in NYC, NY

When the dish came, I thought that it was a small portion. Fortunately, it was delicious, goat cheese and melted onions pairing very well together, the later having a nice sweetness. And if you love mushrooms, you will not be disappointed either as they definitely stood out. The crêpe itself was perfect: very thin and well cooked, it was nicely soft. I just wished there was more of it. 

For the entrée, I got the chicken à la Czar that is sautéed chicken breast with roasted red peppers and mushrooms in a light cream sauce.

chicken à la Czar at The Russian Tea Room in NYC, NY
chicken à la Czar at The Russian Tea Room in NYC, NY

Interestingly, they were not at all consistent with the serving: I got two mushrooms, while one of my friends got plenty. 

chicken à la Czar at The Russian Tea Room in NYC, NY
chicken à la Czar at The Russian Tea Room in NYC, NY

And in fact I picked that dish for the mushrooms! Fortunately, the chicken was well cooked and moist, perfect when dipped with the cream sauce that was, as advertised, light. 

For dessert, I chose the chocolate pyramid, made with bittersweet chocolate mousse and with a raspberry filling:

chocolate pyramid at The Russian Tea Room in NYC, NY
chocolate pyramid at The Russian Tea Room in NYC, NY

That was a delicious dessert: light, not too sweet and very chocolate-y. I surely recommend it. I ate it with an espresso that was quite pricey ($8).

espresso at The Russian Tea Room in NYC, NY
espresso at The Russian Tea Room in NYC, NY

Although it was a bit inconsistent, I liked my lunch at The Russian Tea Room: for $25 we got a good deal and had a decent meal. I should mention the service that was quite good. Would I go back outside of Restaurant Week: probably.

Enjoy (I did)!

Russian Tea Room on Urbanspoon

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And Remember: I Just Want To Eat!

The Russian Tea Room

Bacon and Beer Classic at Citi Field, home of the NY Mets

Citi Field, home of the NY Mets
Citi Field, home of the NY Mets

Jodi and I got invited to Citi Field for a Bacon and Beer Classic where visitors got an all-inclusive experience: walking through the stadium,  sampling craft beer & bacon-inspired treats by local chefs and supporting local charity, Citymeals-on-Wheels. 

Citi Field, home of the NY Mets
Citi Field, home of the NY Mets

I admit that, coming from France, I am not really familiar with baseball. It is not a practiced sport there and is mainly known because of movies or TV series like Seinfeld (I know: wrong stadium!). 

Citi Field, home of the NY Mets
Citi Field, home of the NY Mets

So, I was anyway excited to learn a bit about baseball and discover the backstage of this sport, as we were allowed to go on the field, under the stadium, in the tunnel, where photos were restricted. 

The tunnel at Citi Field, home of the NY Mets
The tunnel at Citi Field, home of the NY Mets
The Clubhouse at Citi Field, home of the NY Mets
The Clubhouse at Citi Field, home of the NY Mets

We saw for instance the players' lounge, the gym, the locker room, as well as the press conference room.

Press conference room at Citi Field, home of the NY Mets
Press conference room at Citi Field, home of the NY Mets
Press conference room at Citi Field, home of the NY Mets
Press conference room at Citi Field, home of the NY Mets
Press conference room at Citi Field, home of the NY Mets
Press conference room at Citi Field, home of the NY Mets

After the amazing tour, we went back to the stadium:

Citi Field, home of the NY Mets
Citi Field, home of the NY Mets

I should mention that we sat a bit in the dugout that is the team's bench area:

Phones in the dugout at Citi Field, home of the NY Mets
Phones in the dugout at Citi Field, home of the NY Mets
the dugout at Citi Field, home of the NY Mets
the dugout at Citi Field, home of the NY Mets
the dugout at Citi Field, home of the NY Mets
the dugout at Citi Field, home of the NY Mets

So, let's talk about food and beverages: they had more than 80 restaurants and breweries, the first ones proposing dishes made with bacon. So I got to try a bit of everything...Here is some of what I tried:

Sylvia's - Sweet potato and bacon roll.

Sylvia's - Sweet potato and bacon roll at Citi Field, home of the NY Mets
Sylvia's - Sweet potato and bacon roll at Citi Field, home of the NY Mets
Sylvia's Restaurant on Urbanspoon

Big Daddy's - Cinna-Bacon cupcake (cinnamon maple batter, cinnamon frosting and candied bacon):

Big Daddy's - Cinna-Bacon cupcake at Citi Field, home of the NY Mets
Big Daddy's - Cinna-Bacon cupcake at Citi Field, home of the NY Mets
Big Daddy's - Cinna-Bacon cupcake at Citi Field, home of the NY Mets
Big Daddy's - Cinna-Bacon cupcake at Citi Field, home of the NY Mets
Big Daddy's on Urbanspoon
Big Daddy's on Urbanspoon
Big Daddy's on Urbanspoon

Duke's - Roadhouse chili (bacon croutons, jalapeño, candied bacon, cheddar, cornbread and chipotle sour cream):

Duke's - Roadhouse chili at Citi Field, home of the NY Mets
Duke's - Roadhouse chili at Citi Field, home of the NY Mets
Duke's - Roadhouse chili at Citi Field, home of the NY Mets
Duke's - Roadhouse chili at Citi Field, home of the NY Mets
Duke's on Urbanspoon
Duke's on Urbanspoon

Sweet Dreams donuts - bacon donut:

Sweet Dreams donuts - bacon donut at Citi Field, home of the NY Mets
Sweet Dreams donuts - bacon donut at Citi Field, home of the NY Mets
Sweet Dreams donuts - bacon donut at Citi Field, home of the NY Mets
Sweet Dreams donuts - bacon donut at Citi Field, home of the NY Mets

Mac Bar - Bacon Mac & Cheese:

Mac Bar - Bacon Mac & Cheese at Citi Field, home of the NY Mets
Mac Bar - Bacon Mac & Cheese at Citi Field, home of the NY Mets
MacBar on Urbanspoon

Delicatessen - The King's cheesecake (peanut butter, candied bacon and caramelized banana):

Delicatessen - The King's cheesecake at Citi Field, home of the NY Mets
Delicatessen - The King's cheesecake at Citi Field, home of the NY Mets
Delicatessen on Urbanspoon

Blackbird's - Beef and bacon patty:

Blackbird's - Beef and bacon patty at Citi Field, home of the NY Mets
Blackbird's - Beef and bacon patty at Citi Field, home of the NY Mets
Blackbird's - Beef and bacon patty at Citi Field, home of the NY Mets
Blackbird's - Beef and bacon patty at Citi Field, home of the NY Mets
Blackbird's on Urbanspoon

Whitman's - Peanut butter and bacon burger:

Whitman's - Peanut butter and bacon burger at Citi Field, home of the NY Mets
Whitman's - Peanut butter and bacon burger at Citi Field, home of the NY Mets
Whitmans on Urbanspoon

Strip House - Black pepper smoked bacon served with arugula, charred corn and pickled melon salad:

Strip House - Black pepper smoked bacon at Citi Field, home of the NY Mets
Strip House - Black pepper smoked bacon at Citi Field, home of the NY Mets
Strip House - Black pepper smoked bacon at Citi Field, home of the NY Mets
Strip House - Black pepper smoked bacon at Citi Field, home of the NY Mets
Strip House - Black pepper smoked bacon at Citi Field, home of the NY Mets
Strip House - Black pepper smoked bacon at Citi Field, home of the NY Mets
Strip House on Urbanspoon

Roni Sue's chocolates - Bacorn (homemade caramel popcorn and bacon bites & chile spiked peanuts) and pig candy (chocolate covered bacon):

Roni Sue's chocolates - Bacorn at Citi Field, home of the NY Mets
Roni Sue's chocolates - Bacorn at Citi Field, home of the NY Mets
Roni Sue's chocolates - Pig candy at Citi Field, home of the NY Mets
Roni Sue's chocolates - Pig candy at Citi Field, home of the NY Mets
Roni Sue's Chocolates on Urbanspoon

Robicelli's bakery - bacon brownie:

Robicelli's bakery - bacon brownie at Citi Field, home of the NY Mets
Robicelli's bakery - bacon brownie at Citi Field, home of the NY Mets
Robicelli's Bakery on Urbanspoon

South Brooklyn Pizza - Bacon and blue cheese pizza:

South Brooklyn Pizza - Bacon and blue cheese pizza at Citi Field, home of the NY Mets
South Brooklyn Pizza - Bacon and blue cheese pizza at Citi Field, home of the NY Mets
South Brooklyn Pizza on Urbanspoon
South Brooklyn Pizza on Urbanspoon

Come and Get It BBQ - bacon and chocolate chip cookies:

Come and Get It BBQ - bacon and chocolate chip cookies at Citi Field, home of the NY Mets
Come and Get It BBQ - bacon and chocolate chip cookies at Citi Field, home of the NY Mets

John's of Times Square - Bacon and cheese pizza:

John's of Times Square - Bacon and cheese pizza at Citi Field, home of the NY Mets
John's of Times Square - Bacon and cheese pizza at Citi Field, home of the NY Mets
John's of Times Square on Urbanspoon

Rudy's Pastry Shop LLC - bacon cheesecake:

Rudy's Pastry Shop LLC - bacon cheesecake at Citi Field, home of the NY Mets
Rudy's Pastry Shop LLC - bacon cheesecake at Citi Field, home of the NY Mets

Chef One Corp. - Dumpling and roll:

Chef One Corp. - Dumpling and roll at Citi Field, home of the NY Mets
Chef One Corp. - Dumpling and roll at Citi Field, home of the NY Mets
Chef One Corp. - Dumpling and roll at Citi Field, home of the NY Mets
Chef One Corp. - Dumpling and roll at Citi Field, home of the NY Mets
Chef One Corp. - Dumpling and roll at Citi Field, home of the NY Mets
Chef One Corp. - Dumpling and roll at Citi Field, home of the NY Mets

Black Tree - Whiskey bacon chocolate chip cookie:

Black Tree - Whiskey bacon chocolate chip cookie at Citi Field, home of the NY Mets
Black Tree - Whiskey bacon chocolate chip cookie at Citi Field, home of the NY Mets
Black Tree on Urbanspoon

Ribs Within - no name...

Ribs Within - no name... at Citi Field, home of the NY Mets
Ribs Within - no name... at Citi Field, home of the NY Mets

S. Ottomanelli and Sons - caramelized onions and bacon burger:

S. Ottomanelli and Sons - caramelized onions and bacon burger at Citi Field, home of the NY Mets
S. Ottomanelli and Sons - caramelized onions and bacon burger at Citi Field, home of the NY Mets
S. Ottomanelli and Sons - caramelized onions and bacon burger at Citi Field, home of the NY Mets
S. Ottomanelli and Sons - caramelized onions and bacon burger at Citi Field, home of the NY Mets

And of course, I got some beer...

Bacon and Beer Classic at Citi Field, home of the NY Mets
Bacon and Beer Classic at Citi Field, home of the NY Mets

So, this was a great event: I may not have learnt much about baseball, but I am now more curious. Food wise, this was fantastic: some dishes like the cupcake from Big Daddy's or the smoked bacon from Strip House were amazing, and I have to say, these restaurants and Chefs showed a lot of creativity, especially the ones serving sweets, proving that you can put bacon everywhere! And the fact that charities benefited from it is definitely a plus.

Bacon and Beer Classic at Citi Field, home of the NY Mets
Bacon and Beer Classic at Citi Field, home of the NY Mets

Enjoy (I did)!

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And Remember: I Just Want To Eat!

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

Parmys Persian Fusion in NYC, NY

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

Parmys Persian Fusion in NYC, NY
Parmys Persian Fusion in NYC, NY

I admit that Persian cuisine is not something that I eat often, having dined to only one Persian restaurant in the city; I went few times though, but not enough to make me a connoisseur of such an exotic cuisine. So I was excited to go there, intrigued by the fusion side of the name. 

dining room at Parmys Persian Fusion in NYC, NY
dining room at Parmys Persian Fusion in NYC, NY

This small 50 seat restaurant, whose name comes from a Persian princess name, opened a year ago. It is a family business: the owner Amir Raoufi used to work in his sister's restaurants, Ravagh, before deciding to open Parmys with his other sister Mojgan, who is also a Chef. 

Menu wise, they specialize mostly in kebabs (meat, seafood or vegetarian), but you can get other dishes such as stews. Before we started, they brought us some bread as well as Persian salsa, made with veggies like carrots, cauliflower and cabbage.

bread and Persian salsa at Parmys Persian Fusion in NYC, NY
bread and Persian salsa at Parmys Persian Fusion in NYC, NY

Then, I wanted to try the droogh, a Persian yogurt drink close to an Indian lassi, except that it is made with club soda.

droogh at Parmys Persian Fusion in NYC, NY
droogh at Parmys Persian Fusion in NYC, NY
droogh at Parmys Persian Fusion in NYC, NY
droogh at Parmys Persian Fusion in NYC, NY

For the entree, Jodi got a koobideh, a minced meat kebab (it was made of beef):

koobideh at Parmys Persian Fusion in NYC, NY
koobideh at Parmys Persian Fusion in NYC, NY

It was served with grilled tomato, grilled onion, radish and basmati rice.

On my side, I got Sultani, that is a combination of barg (marinated sirloin) and koobideh.

barg and koobideh at Parmys Persian Fusion in NYC, NY
barg and koobideh at Parmys Persian Fusion in NYC, NY

This was really good: the meat was flavorful thanks to the spices and herbs used, tender and juicy (the sirloin was perfectly cooked medium). With it, we got some yogurt and mint that I ate with the meat, as well as the rice, that would have otherwise been dry for my taste.

yogurt at Parmys Persian Fusion in NYC, NY
yogurt at Parmys Persian Fusion in NYC, NY

For dessert, we got a sampler:

dessert sampler at Parmys Persian Fusion in NYC, NY
dessert sampler at Parmys Persian Fusion in NYC, NY

It was composed of:

Baklava:

baklava at Parmys Persian Fusion in NYC, NY
baklava at Parmys Persian Fusion in NYC, NY

Zoolbia:

zoolbia at Parmys Persian Fusion in NYC, NY
zoolbia at Parmys Persian Fusion in NYC, NY

Bamieh (sort of donut dipped in syrup):

bamieh at Parmys Persian Fusion in NYC, NY
bamieh at Parmys Persian Fusion in NYC, NY

I knew the baklava of course, as it is a dessert present in many cuisines, such as Greek or Turkish, as well as the Zoulbia, equivalent to the jelabi in India or zalabia in North Africa. But I discovered the bamieh that was sublime: it was delightfully sweet, the sugar syrup not only coating the inside, but also present in the inside.

The last dessert we tried was their homemade almond pudding:

almond pudding at Parmys Persian Fusion in NYC, NY
almond pudding at Parmys Persian Fusion in NYC, NY

It was very good, not too sweet. The only thing I did not really like were the slices of almond that were inside, as they did not give a pleasant texture for me.

We enjoyed our dinner at Parmy where the food was quite good. They have a lunch menu for less than $10 with an appetizer and entree that make it a very affordable experience.

Enjoy (I did)!

Parmys Persian Fusion on Urbanspoon

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And Remember: I Just Want To Eat!

Parmys Persian Fusion

Bobby Van's Grill in New York, NY

Bobby Van's Grill in New York, NY

Menu wise, there is no surprise: you find the usual dishes a steakhouse proposes, such as crab cakes, shrimp cocktail or Caesar salad. Meat wise, they have the traditional cuts: filet mignon, ribeye, sirloin and of course a sizzling porterhouse.

Frere de Lys, French restaurant on the Upper East Side, NY

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

Frere de Lys, French restaurant on the Upper East Side, NY
Frere de Lys, French restaurant on the Upper East Side, NY

Frère de Lys is a French restaurant located on the Upper East Side that discovered last week end. I met with two of the owners of this place Alexis and Thibault Piettre, who before that worked in other restaurants in New York, before fulfilling the dream to open their own restaurant. Their mother was even there and chat proudly about this adventure. I was intrigued by the name as it seems to be a play on fleur de lys (iris flower), a symbol of monarchy in Europe; According to French historian Georges Duby, the three petals represent the medieval social classes: those who worked, those who fought, and those who prayed (source: wikipedia). 

Frere de Lys, French restaurant on the Upper East Side, NY
Frere de Lys, French restaurant on the Upper East Side, NY

Alexis told me that they are not royalist at all, but wanted to celebrate the renaissance period, their renaissance and as he and his brother have a fleur de lys tattooed on their arms, they thought about Frère de Lys as the name to their new adventure, frère meaning brother in French.

Alexis and Thibault Piettre from Frere de Lys, French restaurant on the Upper East Side, NY
Alexis and Thibault Piettre from Frere de Lys, French restaurant on the Upper East Side, NY

Decor wise, it is a simple place with a lot of warmth thanks to the dark wood of the tables, chairs and long banquette, keeping a touch of modernity. 

bar at Frere de Lys, French restaurant on the Upper East Side, NY
bar at Frere de Lys, French restaurant on the Upper East Side, NY

At the entrance is the bar with its bulbs that give a vintage feel.

vintage bulb at Frere de Lys, French restaurant on the Upper East Side, NY
vintage bulb at Frere de Lys, French restaurant on the Upper East Side, NY

Then, the dining room, simply decorated.

dining room at Frere de Lys, French restaurant on the Upper East Side, NY
dining room at Frere de Lys, French restaurant on the Upper East Side, NY

With of course a photo of an iris in the back.

iris flower at Frere de Lys, French restaurant on the Upper East Side, NY
iris flower at Frere de Lys, French restaurant on the Upper East Side, NY

Menu wise, do not expect to see a bistro type menu: there are no escargots, no confit de canard and no steak frites. There, the menu has classic French dishes, modernized and sometimes changed with an American twist. Know that we were there for a tasting, so the portions were smaller that what is shown on the actual menu. In fact, they were perfect portions for sharing and trying plenty of dishes and, who knows, their menu may include smaller dishes at some point!

bread basket at Frere de Lys, French restaurant on the Upper East Side, NY
bread basket at Frere de Lys, French restaurant on the Upper East Side, NY

Like any good French menu, it started with bread (toasted and served with olive oil) and wine. I got to try two wines:

The first one was a château de la sèlve palissaire 2012:

château de la sèlve palissaire 2012 at Frere de Lys, French restaurant on the Upper East Side, NY
château de la sèlve palissaire 2012 at Frere de Lys, French restaurant on the Upper East Side, NY

The second one was a Domaine du Colombier Chinon 2010:

Domaine du Colombier Chinon 2010 at Frere de Lys, French restaurant on the Upper East Side, NY
Domaine du Colombier Chinon 2010 at Frere de Lys, French restaurant on the Upper East Side, NY

I went for the Chinon. 

Then, we chose three appetizers:

Roasted figs and prosciutto, that is one of their best sellers:

Roasted figs and prosciutto at Frere de Lys, French restaurant on the Upper East Side, NY
Roasted figs and prosciutto at Frere de Lys, French restaurant on the Upper East Side, NY

The tiny figs were topped with goat cheese and complimented with arugula, all of this drizzled with a house vinaigrette. 

Roasted figs and prosciutto at Frere de Lys, French restaurant on the Upper East Side, NY
Roasted figs and prosciutto at Frere de Lys, French restaurant on the Upper East Side, NY

I thought it was a nice pairing and I loved the combination of the fig, with its particular texture, and goat cheese. It was definitely a good start.

Roasted figs and prosciutto at Frere de Lys, French restaurant on the Upper East Side, NY
Roasted figs and prosciutto at Frere de Lys, French restaurant on the Upper East Side, NY

The next appetizer was smoked eggplant gratin:

Roasted eggplant au gratin at Frere de Lys, French restaurant on the Upper East Side, NY
Roasted eggplant au gratin at Frere de Lys, French restaurant on the Upper East Side, NY

It was made with ricotta and a homemade tomato sauce. Considering the way it was prepared, I would more associate this dish to Italian cuisine. It was very good, letting the eggplant be the star of the dish, and it was very comforting. 

The last appetizer was the veggie and quinoa tartine:

veggie and quinoa tartine at Frere de Lys, French restaurant on the Upper East Side, NY
veggie and quinoa tartine at Frere de Lys, French restaurant on the Upper East Side, NY

A tartine is a slice of bread with a spread or ingredients on top. At Frère de Lys, they propose few of them, with for instance prosciutto or smoked salmon. But we decided to go for the veggie and quinoa as we were intrigued by this vegetarian option. What was interesting with this dish is that it was simple: bread, cucumber and quinoa, served with arugula salad on the side. But as simple as it was, it was very good and filling, the cucumber adding a nice cooling and freshness to the dish.

For the entrees, we picked three:

pan seared chicken at Frere de Lys, French restaurant on the Upper East Side, NY
pan seared chicken at Frere de Lys, French restaurant on the Upper East Side, NY

The pan seared chicken, served with roasted garlic mashed potatoes, haricots verts‏ (string beans), mushrooms, tarragon and mustard sauce. This was delicious: the chicken was perfectly cooked and moist, and the sauce delightful but not heavy. The mash potatoes were homemade and I truly appreciated the fact that it was not garlic-ey. The haricots verts were interesting: they were crunchy, that is the way veggies are cooked in the US, but not in France, where they would be cooked longer, until very soft, probably in a bit of butter. The two brothers disagree on the way they should be cooked: Alexis prefers the French way (as I do) and Thibault the way they are served. 

The second appetizer was the rack of lamb:

rack of lamb at Frere de Lys, French restaurant on the Upper East Side, NY
rack of lamb at Frere de Lys, French restaurant on the Upper East Side, NY

It was served also with haricots verts and sweet potato. The lamb was good, but unfortunately a bit overcooked; I did not really care about the red wine reduction that came with it as the meat was still moist. I loved the fact that it was paired with a sweet potato that was simply cooked in the oven before being sliced in half and served: simple and delicious.

The last entree was a vegetarian dish that was definitely a high point: paleo zucchini pasta.

paleo zucchini pasta at Frere de Lys, French restaurant on the Upper East Side, NY
paleo zucchini pasta at Frere de Lys, French restaurant on the Upper East Side, NY

Imagine zucchini shredded like thick pasta, served with an avocado cream sauce. That was a fantastic dish, between the crunchiness of the zucchini to the richness of the avocado. Full of flavors, this is the type of dish that even a carnivore like me would like.

Last was dessert, eaten with a decaf espresso.

decaf espresso at Frere de Lys, French restaurant on the Upper East Side, NY
decaf espresso at Frere de Lys, French restaurant on the Upper East Side, NY

We got a sampler that is normally not proposed on the menu (all restaurants should have a sampler - wink, wink!), with the slices of tarts being smaller than usually served.

dessert sampler at Frere de Lys, French restaurant on the Upper East Side, NY
dessert sampler at Frere de Lys, French restaurant on the Upper East Side, NY

We got to try:

The flour less chocolate cake:

flour less chocolate cake at Frere de Lys, French restaurant on the Upper East Side, NY
flour less chocolate cake at Frere de Lys, French restaurant on the Upper East Side, NY

The pear and rosemary tart:

pear and rosemary tart at Frere de Lys, French restaurant on the Upper East Side, NY
pear and rosemary tart at Frere de Lys, French restaurant on the Upper East Side, NY

The grand-mère apple and honey cake:

grand-mère apple and honey cake at Frere de Lys, French restaurant on the Upper East Side, NY
grand-mère apple and honey cake at Frere de Lys, French restaurant on the Upper East Side, NY

All the desserts, made on premises, were really good and not too sweet, my favorite being the last one. But I admit that the pear and rosemary was quite surprising as pear is a common ingredient for a tart, but rosemary is not, and there was just enough quantity to give a subtle taste to the tart.

I was ready to go when they propose a glass of mirabelle from Alsace, the region in France where the brothers are from. I could not refuse...

Eau de vie de mirabelle d'Alsace at Frere de Lys, French restaurant on the Upper East Side, NY
Eau de vie de mirabelle d'Alsace at Frere de Lys, French restaurant on the Upper East Side, NY

It is an eau de vie, that is a clear fruit-based spirit (made with mirabelle plum in this case) perfect for the digestion.

Although the dishes were not heavy, I needed a walk after that feast: the food was delicious and well presented. The menu, with seasonal dishes is not large, that is perfect as it is better to have a small menu well executed than a large menu poorly made. I truly appreciated the fact that they had vegetarian dishes that did not look or taste like sides, but really like complete dishes that would satisfy anybody and not just vegetarians. I also loved the atmosphere of the restaurant: with its neighborhood feel, it reminded me some of the small joints I used to go to in Paris, where you feel welcome and in a way part of a family. This is of course thanks to the dynamism and warmth of the two brothers, Alexis and Thibault. Frère de Lys is definitely worth a trip to the Upper East Side! Chapeau! 

Enjoy (I did)!

Frère de Lys on Urbanspoon

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And Remember: I Just Want To Eat!

Sprinkles Cupcakes in New York, NY

Sprinkles Cupcakes in New York, NY
Sprinkles Cupcakes in New York, NY

If you are a fan of the TV show

Cupcake Wars

, you have probably heard about Sprinkles Cupcakes: one of Judges, Candace Nelson, is with her husband Charles, the owner. 

Sprinkles Cupcakes in New York, NY
Sprinkles Cupcakes in New York, NY

It all started in 2005 with the first store that opened in Beverly Hills: they got sold out the first day in three hours and then sold more than 2,000 cupcakes the first week, starting a success story that continues today, with more than 10 locations in the US and projects to open in London and Tokyo.  

Cupcake ATM at Sprinkles Cupcakes in New York, NY
Cupcake ATM at Sprinkles Cupcakes in New York, NY

Sprinkles Cupcakes is also known for the first cupcake ATM in the world, introduced in 2012, where cupcakes are available 24/7. We did not try the ATM and went straight to the store. It was a week day, the week ends being crazy there.

Cupcake stars at Sprinkles Cupcakes in New York, NY
Cupcake stars at Sprinkles Cupcakes in New York, NY

An allusion to the stars on Hollywood Boulevard

As soon as you enter the place, your senses are overwhelmed by an incredible baking smell that make you want to live there. It is a colorful place for sure...

Decor at Sprinkles Cupcakes in New York, NY
Decor at Sprinkles Cupcakes in New York, NY

What I like about such a place is that they propose cupcakes in two sizes: regular or small, the latter being perfect for a tasting. But, know that not all cupcakes are available in the small size. So, here is what we tried:

Jodi, of course, got the coconut cupcake:

Coconut cupcake at Sprinkles Cupcakes in New York, NY
Coconut cupcake at Sprinkles Cupcakes in New York, NY

They did not have it in small size, but, after the first bite, no regrets. Even me, who is not a huge fan of coconut, liked it. One thing that I always look for in a cupcake is the ratio frosting / cake, and this one was perfect.

Coconut cupcake at Sprinkles Cupcakes in New York, NY
Coconut cupcake at Sprinkles Cupcakes in New York, NY

The cake was moist and the frosting not too sweet.

On my side, I decided to try two mini-cupcakes:

mini cupcakes at Sprinkles Cupcakes in New York, NY
mini cupcakes at Sprinkles Cupcakes in New York, NY

Red velvet:

red velvet cupcake at Sprinkles Cupcakes in New York, NY
red velvet cupcake at Sprinkles Cupcakes in New York, NY

Banana with chocolate frosting:

banana and chocolate frosting cupcake at Sprinkles Cupcakes in New York, NY
banana and chocolate frosting cupcake at Sprinkles Cupcakes in New York, NY

Same comment there on the ratio frosting / cake: perfect. I was definitely curious to try the red velvet as it is like The Test: like when you go to a French restaurant and they do not know how to make escargots (I have names...). This one was delicious and my comments are valid for all the cupcakes: moist cake and not overly sweet frosting, allowing you to eat many. The banana one was fantastic and the combination banana and chocolate works perfectly.

Sprinkles Cupcakes is, with Butter Lane and Sweet in Hoboken, one of my favorite cupcake places. I am looking forward to going back there or to try their ice cream and cookie store located right next to it. And, by the way, if your dog also loves cupcakes, they have some for her/him that I did not try...yet!

cupcake for dog at Sprinkles Cupcakes in New York, NY
cupcake for dog at Sprinkles Cupcakes in New York, NY

Enjoy (I did)!

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Sprinkles Cupcakes

Paname, French restaurant in New York, NY

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

Paname, French restaurant in New York, NY
Paname, French restaurant in New York, NY

Paname, that means

Paris

in slang, is a French restaurant located Midtown East, opened a year ago by Chef Bernard Ros, a veteran of the New York food scene, known not only for his cuisine, but also his mentorship in the industry, helping people get jobs or training them, solely for the love of food. The adventure started in 1967, when Chef Ros came to Montreal for the World's Fair. He then decided to go visit New York...and never went back to France, working in many restaurants, before opening Meli Melo and then Paname.

Chef Bernard Ros of Paname, French restaurant in New York, NY
Chef Bernard Ros of Paname, French restaurant in New York, NY

Chef Bernard Ros with the "Marilyn Monroe's legs"

I spoke at length with him during my dinner at Paname and truly felt that he was more interested in making his customers pleased with the experience at the restaurant, serving them classic bistro dishes, reinvented, at low prices, creating a loyal clientele, instead of one time diners. 

dining room at Paname, French restaurant in New York, NY
dining room at Paname, French restaurant in New York, NY

Chef Ros goes everyday to the market to pick ingredients, putting an emphasis on the quality of the meat and seafood he will serve. If you go to Paname, you will definitely see him (he is there 7/7) going from table to table, to ensure everything is fine. 

dining room at Paname, French restaurant in New York, NY
dining room at Paname, French restaurant in New York, NY

Menu wise, you will find classics, but as I mentioned before, reinvented. For instance, there are escargots (snails), but not cooked the usual way, with garlic and butter. Also, everything is homemade, including the desserts, that can be a challenge for a Chef, but not for Bernard Ros, as you will see in this post.

We started our meal with an amuse bouche that was made with gorgonzola and a tomato coulis, a perfect combination. 

amuse bouche at Paname, French restaurant in New York, NY
amuse bouche at Paname, French restaurant in New York, NY

Then, I tried few appetizers:

Tomato and mozzarella:

tomato and mozzarella at Paname, French restaurant in New York, NY
tomato and mozzarella at Paname, French restaurant in New York, NY

Grilled portobello mushrooms with mozzarella:

portobello mushrooms and mozzarella at Paname, French restaurant in New York, NY
portobello mushrooms and mozzarella at Paname, French restaurant in New York, NY

Homemade pâté with cornichons:

Homemade pâté with cornichons at Paname, French restaurant in New York, NY
Homemade pâté with cornichons at Paname, French restaurant in New York, NY
Homemade pâté with cornichons at Paname, French restaurant in New York, NY
Homemade pâté with cornichons at Paname, French restaurant in New York, NY

Escargots de Bourgogne with Russet potatoes:

Escargots de Bourgogne with Russet potatoes at Paname, French restaurant in New York, NY
Escargots de Bourgogne with Russet potatoes at Paname, French restaurant in New York, NY
Escargots de Bourgogne with Russet potatoes at Paname, French restaurant in New York, NY
Escargots de Bourgogne with Russet potatoes at Paname, French restaurant in New York, NY

The first thing I noticed was the presentation and then, the originality of the escargot dish: it was definitely a different way of preparing escargot, like a twist to stuffed vegetables, a French classic, where the snails replaced the ground meat. On the plate were stuffed potatoes and zucchini.

Also, the pâté had this rustic taste, full of authenticity.

For entrees, I tried:

The paella Valenciana:

Paella Valenciana at Paname, French restaurant in New York, NY
Paella Valenciana at Paname, French restaurant in New York, NY

You are right, it is a Spanish dish, but it seems that customers love this special, so it is often proposed. It was prepared with seafood (a lot, such as calamari, clams, shrimp and mussels), as well as chorizo and chicken. Delicious dish, very appetizing with all these vivid colors.

The sautéed cod fish à la niçoise with a tomato fondant:

The sautéed cod fish à la niçoise with a tomato fondant at Paname, French restaurant in New York, NY
The sautéed cod fish à la niçoise with a tomato fondant at Paname, French restaurant in New York, NY

I really liked it: the fish, sitting on top of smooth mashed potatoes, was perfectly cooked and topped with a sort of stew made with roasted tomatoes, peppers and a black olives (the 

à la niçoise

part of the dish) that was sublime, giving another dimension to the dish.

Last was the bouillabaisse, a fish stew that comes from the city of Marseille in the South of France, where I was born!

bouillabaisse at Paname, French restaurant in New York, NY
bouillabaisse at Paname, French restaurant in New York, NY

When the dish came to the table, it had this wonderful aroma and I could not wait to taste the broth that was delicious and very flavorful, perfectly seasoned. It was composed of mussels, clams, baby scallops, shrimp and cod, accompanied with a garlic aioli (on two pieces of toasted bread, as well as on a spoon, to mix with the broth)..

bouillabaisse at Paname, French restaurant in New York, NY
bouillabaisse at Paname, French restaurant in New York, NY

That was very good and very comforting, definitely a dish I would recommend, even in Summer time.

Then, it was time for dessert. At Paname, they have classic ones, such as crème brûlée, tarte tatin or mousse au chocolat. I did not eat the latter, but Bernard Ros, showed me how they served it and it was amazing: not served in the usual bowl, it was truly artistic.

mousse au chocolate at Paname, French restaurant in New York, NY
mousse au chocolate at Paname, French restaurant in New York, NY

I tried the flourless chocolate cake that was probably one of the best I had so far. Prepared with some Valhrona bittersweet chocolate, it was dense and very chocolatey.

flour less chocolate cake at Paname, French restaurant in New York, NY
flour less chocolate cake at Paname, French restaurant in New York, NY

Last were the homemade crêpes, made with Grand Marnier and served with almonds.

crepes at Paname, French restaurant in New York, NY
crepes at Paname, French restaurant in New York, NY

The crêpes were thicker than what I am used to, making them a bit heavier. However, I truly appreciated that they put the right amount of alcohol and the added texture of the toasted almonds.

Last were cookies:

cookies at Paname, French restaurant in New York, NY
cookies at Paname, French restaurant in New York, NY

I should mention that I drank a glass (or two) of Côtes du Rhône with my meal.

Cotes du Rhone at Paname, French restaurant in New York, NY
Cotes du Rhone at Paname, French restaurant in New York, NY

The short walk after we left was welcome...Paname is a nice place to go to, simple and unpretentious, where the passion of its Chef and owner really reflects into the dishes. And with a $35 prix-fixe with an appetizer, entree and dessert, you cannot go wrong!

Enjoy (I did)!

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Per Se in New York, NY

Per Se in New York, NY
Per Se in New York, NY

We dreamt about going to Per Se for a while and decided, for our wedding anniversary, to go there instead of traveling. It was worth it. Acclaimed Chef Thomas Keller and his crew, led by Chef de Cuisine Eli Kaimeh are like magicians. They not only make disappear your appetite and a large sum of money from your bank account, they also erase any memory or reference to any good meal you had before going to Per Se. Yes, after dining at Per Se, any good restaurant will be like going to MacDonald's after tasting the burger at Minetta Tavern. This team shows so much technique and artistry that we were blown away.

Time Warner Center going to Per Se in New York, NY
Time Warner Center going to Per Se in New York, NY

Before I talk about the food, let me tell you a bit about this restaurant. Located on the fourth floor of the Time Warner Center, the American Chef Thomas Keller opened Per Se in 2004. It soon received the accolades of critics and easily gained three Michelin stars, reaching the top of the New York dining scene and being constantly mentioned in best restaurants ranking, including world best. 

Per Se in New York, NY
Per Se in New York, NY

Arriving at the restaurant, my heart was beating faster from the excitement to finally go there. We sat few minutes in their anti chamber of heaven, looking at the blue doors that are a reference to Thomas Keller's flagship The French Laundry in California (the dining room has 62 seats like The French Laundry - another reference?).

Per Se in New York, NY
Per Se in New York, NY

Then, it was time to start this culinary adventure. We were warmly welcomed by the staff and got seated at a table overlooking Columbus Circle and Central Park, the latter reminding me that I would probably need the gym later on...

Per Se in New York, NY
Per Se in New York, NY

To make sure everything was at its place, they brought Jodi a little stool for her bag...

Per Se in New York, NY
Per Se in New York, NY

I started by ordering a glass of wine picked from their impressive list displayed on an IPad. 

wine list on iPad at Per Se in New York, NY
wine list on iPad at Per Se in New York, NY

I went for a glass of Jean Foillard Morgon Côte du Py, 2012:

Jean Foillard Morgon Côte du Py, 2012 at Per Se in New York, NY
Jean Foillard Morgon Côte du Py, 2012 at Per Se in New York, NY

We made our choice from the menu. Per Se proposes two prix fixe for $310 service included: the vegetarian menu (Jodi's pick) and the Chef's Tasting, each of them having 9 courses. For each course, you have two choices, some of them including an up charge, as prepared with luxurious items such as foie gras, caviar or truffles. Know that the menu will change on a daily basis, although some of the dishes, search as the first course I got seems to be a recurring choice.

So, let's see what we got!

Amuse-Bouche:

For Jodi, it was a cone with Belgian endives, grapefruit and cream cheese:

Amuse bouche at Per Se in New York, NY
Amuse bouche at Per Se in New York, NY

For me, a cone with marinated salmon and cream cheese:

Amuse bouche at Per Se in New York, NY
Amuse bouche at Per Se in New York, NY

Cheese gougères (choux pastry mixed with cheese):

Amuse bouche Cheese gougères at Per Se in New York, NY
Amuse bouche Cheese gougères at Per Se in New York, NY

I love when they bring amuse, because not only it opens your appetite, but it also contributes to the excitement of the whole experience.

First Course:

For Jodi - Meyer lemon-lime sorbet, served with Rocky sweet melon, Hass avocado puree, Yarrow blossoms and finger limes:

Meyer lemon-lime sorbet at Per Se in New York, NY
Meyer lemon-lime sorbet at Per Se in New York, NY

For me -

Oysters and Pearls

Oysters and pearls at Per Se in New York, NY
Oysters and pearls at Per Se in New York, NY

Sabayon of pearl tapioca with Island Creek oysters and white sturgeon caviar. This dish is very often served on the menu apparently and, after the first bite, I understood why: what is surprising about it is how well these ingredients worked together, texture wise, flavor wise and temperature wise. The sabayon was hot while the caviar and oysters were not; it was sweet, while the caviar was slightly salty. I really loved that dish that was like bringing the appetizer and dessert together.

Second course

For Jodi - turnip "Bavarois":

turnip "Bavarois" at Per Se in New York, NY
turnip "Bavarois" at Per Se in New York, NY

Composed of Stonington nori, compressed nectarine, Persian cucumber and charred hearts of romaine lettuce.

For me - Hudson Valley Moulard duck foie gras:

Hudson Valley Moulard duck foie gras at Per Se in New York, NY
Hudson Valley Moulard duck foie gras at Per Se in New York, NY

At that point, I had a choice between a salad of marinated tomatoes or a foie gras for $40 supplement. I did not think twice and went for the latter. It was served with a confit de canard sauce, oat Streusel, stewed blueberries, fennel bulb, amaranth and black winter truffle, as well as the most delicious brioche ever, drizzled with coarse salt:

Brioche bread at Per Se in New York, NY
Brioche bread at Per Se in New York, NY

Funny enough, I was half way through the brioche when they removed it from the table, causing my heart to drop, but it was to replace it with another one. Well, they could have left both on the table: they would not have made it that long there...

There was also some salt for the foie gras brought to the table, coming from different countries such as a sel de Guérande from France or the black salt from Hawaii.

salt at Per Se in New York, NY
salt at Per Se in New York, NY

I did not use the salt as I thought the dish did not need any and was perfect as is. The only regret is that, although it had the visual of truffle, it did not have the aroma.

At the same time they brought us the second course, they brought some butter and bread. The first butter was a honey butter, shaped like a beehive:

honey butter at Per Se in New York, NY
honey butter at Per Se in New York, NY

The second one was from a farm in Vermont where they have only ten cows:

butter at Per Se in New York, NY
butter at Per Se in New York, NY

 It came with a small bread:

bread at Per Se in New York, NY
bread at Per Se in New York, NY

But then, before the third course arrived, they came with a beautiful bread basket:

bread at Per Se in New York, NY
bread at Per Se in New York, NY

Jodi chose the pretzel bread:

pretzel bread at Per Se in New York, NY
pretzel bread at Per Se in New York, NY

While I chose the mini-baguette:

mini baguette bread at Per Se in New York, NY
mini baguette bread at Per Se in New York, NY

All these bread were deliciously fresh and crunchy when expected.

Third course

Jodi - Griddled corn cake:

Griddled corn cake at Per Se in New York, NY
Griddled corn cake at Per Se in New York, NY

Served with Brentwood corn relish, pole beans, tomatoes, quail eggs, mâche (green salad) and black winter truffle.

For me - Crispy skin Mediterranean lubina:

Crispy skin Mediterranean lubina at Per Se in New York, NY
Crispy skin Mediterranean lubina at Per Se in New York, NY

Served with Rick Bishop's snow peas, green market radishes and horseradish crème fraîche. Lubina is in fact sea bass; that was definitely the star of the dish: it was perfectly cooked and that crispy skin was succulent. I also appreciated the fact that the crème fraîche was not overpowered by the horseradish.

Fourth course

Jodi - English pea "flan"

English pea "flan" at Per Se in New York, NY
English pea "flan" at Per Se in New York, NY

It was served with morel mushrooms, asparagus, heirloom carrots and garlic scapes.

For me - Butter poached Nova Scotia Lobster:

Butter poached Nova Scotia Lobster at Per Se in New York, NY
Butter poached Nova Scotia Lobster at Per Se in New York, NY

The dish was composed of the lobster, greek bottarga (salted, cured fish roe called

poutargue

in French), avocado squash, cranberry beans, stonecrop and garbanzo beans vinaigrette. Just the presentation was amazing, from the plating to the popping colors. But the best was of course the flavors that were like a concert in my mouth, the bottarga adding a subtle bitterness and the avocado some richness to a perfectly cooked lobster.

Fifth course

This was a long awaited course: the truffle course. For Jodi, it was a pasta course and she had the choice between basil agnolotti and the gnocchi with truffles. For me, it was either the fricassee of Salmon Creek Farms' pork belly or the tagliatelle with truffles. Each truffle dishes required a supplement of $125. I admit that we hesitated a bit and then went for it, thinking that we would probably regret not having them and, as it was a special occasion...

Australian black winter truffles at Per Se in New York, NY
Australian black winter truffles at Per Se in New York, NY

The black winter truffles, that are from Australia, came in a box. When they opened the lid, our noses got invaded that this fantastic smell so characteristic of these ugly fungus. They shaved them generously on our plates, making us wonder how they know when there have to stop.

Australian black winter truffles at Per Se in New York, NY
Australian black winter truffles at Per Se in New York, NY

So, the dishes were:

For Jodi - russet potatoes gnocchi with parmigiano reggiano (parmesan) and black winter truffles (of course):

russet potatoes gnocchi with parmigiano reggiano at Per Se in New York, NY
russet potatoes gnocchi with parmigiano reggiano at Per Se in New York, NY

For me - hand cut tagliatelle with parmigiano reggiano (parmesan) and black winter truffles (of course):

hand cut tagliatelle with parmigiano reggiano at Per Se in New York, NY
hand cut tagliatelle with parmigiano reggiano at Per Se in New York, NY

Do not think that we left the shavings that were on the side of the dishes: for that price, we surely ate them!

It was delicious: not only because of the truffles with their pungent aroma and wonderful taste, but also because the creamy cheese sauce and the pasta were scrumptious. We definitely did not regret the extra cost.

Sixth course

For Jodi - Croustillant de pommes de terre:

Croustillant de pommes de terre at Per Se in New York, NY
Croustillant de pommes de terre at Per Se in New York, NY

It was served with ruby beets, French leeks, Spring onions, mustard cress and "bordelaise".

For me - Marcho Farms' "selle de veau" (veal loin):

Marcho Farms' "selle de veau" (veal loin) at Per Se in New York, NY
Marcho Farms' "selle de veau" (veal loin) at Per Se in New York, NY

It was composed of Oregon morel mushrooms, good nugget potatoes, Tokyo turnips and brown butter jus. The veal loin was just ok for me, as I did to really like the texture, but, with all the components of the plate, it made it successful, especially the morel mushrooms and the brown butter jus.

Seventh course - cheese course

For Jodi, Moses sleeper cheese from Vermont (it is close to a French brie), with walnut "melba", heirloom cauliflower, stonecrop and Royal Blenheim apricot compote.

Moses sleeper cheese from Vermont at Per Se in New York, NY
Moses sleeper cheese from Vermont at Per Se in New York, NY

For me, Consider Bardwell Farm's "pawlet", with Hadley Orchards' Medjool dates, Jingle bell peppers, glazed broccoli, petite parsley and "Romesco":

Consider Bardwell Farm's "pawlet" at Per Se in New York, NY
Consider Bardwell Farm's "pawlet" at Per Se in New York, NY

It came with a tiny garlic ciabatta bread:

garlic ciabatta bread at Per Se in New York, NY
garlic ciabatta bread at Per Se in New York, NY

I did not know what pawlet was, but I really liked this soft and buttery cheese from Vermont.

Eight Course - Assortment of desserts

That is when the madness started: desserts were coming one after the other, each one more exquisite than the other.

First, Jodi got a Victoria sponge cake with blackberry jam, vanilla and white chocolate buttercream and green market berries.

Victoria sponge cake with blackberry jam at Per Se in New York, NY
Victoria sponge cake with blackberry jam at Per Se in New York, NY

For me, a strawberry soda, lemon verbena pastry cream, champagne granité and French meringue:

strawberry soda at Per Se in New York, NY
strawberry soda at Per Se in New York, NY
strawberry soda at Per Se in New York, NY
strawberry soda at Per Se in New York, NY

Then, Jodi got the fig ice cream with a rose geranium gelée:

fig ice cream with a rose geranium gelée at Per Se in New York, NY
fig ice cream with a rose geranium gelée at Per Se in New York, NY

And I got a toasted almond ice cream with a garniture from Montélimar, a city in France known for its nougat.

toasted almond ice cream with a garniture from Montélimar at Per Se in New York, NY
toasted almond ice cream with a garniture from Montélimar at Per Se in New York, NY

For our anniversary, they brought us a dessert made of white and dark chocolate mousse inside:

white and dark chocolate mousse at Per Se in New York, NY
white and dark chocolate mousse at Per Se in New York, NY

And when we thought we were done, they brought us some more. For Jodi, a dessert called "Loma Sotavento", made with salted caramel, peanut "Nutella" and red verjus jelly.

"Loma Sotavento" dessert at Per Se in New York, NY
"Loma Sotavento" dessert at Per Se in New York, NY

For me, a chocolate mint made with a Valrhona chocolate ganache and with an "After Eight" and mint tea purée.

chocolate mint made with a Valrhona chocolate ganache at Per Se in New York, NY
chocolate mint made with a Valrhona chocolate ganache at Per Se in New York, NY

And when we thought we were done, they brought us some more (I think I already said that...)! First were chocolates:

chocolates at Per Se in New York, NY
chocolates at Per Se in New York, NY

They came with this big box full of different chocolates, the top row being dark chocolate, the middle row white and the bottom row milk chocolate.

chocolates at Per Se in New York, NY
chocolates at Per Se in New York, NY

I picked:

- on the left, an olive oil and rosemary white chocolate where these two surprising ingredients burst into my mouth delightfully.

- on the bottom right, a vanilla bourbon milk chocolate.

- on the top right, a Mats brothers Madagascar dark chocolate.

Few minutes later, came a semifredo cappuccino and donuts, a dessert from The French Laundry:

semifredo cappuccino and donuts at Per Se in New York, NY
semifredo cappuccino and donuts at Per Se in New York, NY
semifredo cappuccino and donuts at Per Se in New York, NY
semifredo cappuccino and donuts at Per Se in New York, NY

And what I would call a magic box:

magic box of sweets at Per Se in New York, NY
magic box of sweets at Per Se in New York, NY

It opened, revealing some more sweets!

magic box of sweets at Per Se in New York, NY
magic box of sweets at Per Se in New York, NY

In the bottom were chocolate truffles:

truffles at Per Se in New York, NY
truffles at Per Se in New York, NY

In the middle, macarons:

macarons at Per Se in New York, NY
macarons at Per Se in New York, NY

On top, some nougats and caramels:

nougats and caramels at Per Se in New York, NY
nougats and caramels at Per Se in New York, NY

And then for home, some shortbread cookies with chocolate in the middle.

shortbread cookies at Per Se in New York, NY
shortbread cookies at Per Se in New York, NY

It was as if the dinner was ending with fireworks. We left full, not only in our bellies, but full of memories: we will remember that dinner for sure. Everything was on point and the food was spectacular, not only taste wise, but also the way it was presented, each plate used to serve the dish looking as if it was custom made.

Butter poached Nova Scotia Lobster at Per Se in New York, NY
Butter poached Nova Scotia Lobster at Per Se in New York, NY

This is definitely a restaurant I recommend for a special occasion if the price is not an issue. Chapeau Per Se!

Enjoy (I surely did)!

Per Se on Urbanspoon

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And Remember: I Just Want To Eat!

Per Se

Le Bernardin in New York, NY

Le Bernardin in New York, NY
Le Bernardin in New York, NY

Before stating that you definitely do not like fish, go to Le Bernardin, the three Michelin starred restaurant of Chef Eric Ripert and Maguy Coze, located in Midtown Manhattan. This place, opened in 1986 is the pinnacle of seafood in America and kept a solid reputation all these years. There is no doubt Chef Ripert is talented, crafting an elegant and tasteful menu that even the most skeptical will rave about, but, behind the scenes is one man, an incredible fish butcher by the name of Justo Thomas, who takes care of more than 1,000 pounds of fish per day, requiring three people to replace him when he is on vacation! Thanks to his craftsmanship, you will not find one bone or fish part that you cannot eat, filleting fishes to perfection and ensuring you have the best quality on your plate, making the whole experience there unforgettable (I just drooled by the way just thinking about it).

Le Bernardin in New York, NY
Le Bernardin in New York, NY

We went there for our wedding anniversary, for a first celebration (yes, we had two!). I do not really remember the decor, three years ago, when we went for dinner, right before their renovations, adding a lounge to the restaurant, where I believe you can just walk in and have a more casual experience than in the dining room (Gentlemen, jacket is required). The decor is classy, modern and warm, with a beautiful painting in the back from Brooklyn artist Ran Ortner representing the sea, dominating the entire dining room.

As we were still deciding what to pick from the menu, they brought us an amuse bouche.

amuse bouche at Le Bernardin in New York, NY
amuse bouche at Le Bernardin in New York, NY

It was composed of:

Goat cheese and beet in phyllo:

goat cheese and beet in phyllo at Le Bernardin in New York, NY
goat cheese and beet in phyllo at Le Bernardin in New York, NY

Oyster from Washington State with sea beans:

oyster with sea bean at Le Bernardin in New York, NY
oyster with sea bean at Le Bernardin in New York, NY

Carrot and ginger soup with a tuile:

carrot and ginger soup at Le Bernardin in New York, NY
carrot and ginger soup at Le Bernardin in New York, NY

That was a great way to start, my preference going to the soup because I thought that it had complex flavors. Even Jodi, who does not like carrot loved it.

Then, they brought us some bread and butter.

butter at Le Bernardin in New York, NY
butter at Le Bernardin in New York, NY

There was a large choice of bread for sure.

bread basket at Le Bernardin in New York, NY
bread basket at Le Bernardin in New York, NY

Jodi picked the pretzel bread

pretzel bread at Le Bernardin in New York, NY
pretzel bread at Le Bernardin in New York, NY

And me, the sundried tomatoe and fennel (pretty good).

sun dried tomato and fennel bread at Le Bernardin in New York, NY
sun dried tomato and fennel bread at Le Bernardin in New York, NY

We opted for the prix fixe dinner, the tasting menu looking good, but having plenty of dishes that Jodi would not like. For $135, you get three dishes and a dessert. Pricey, but totally worth it.

The first dishes were in the section

Almost raw

. For Jodi, it was the striped bass:

striped bass at Le Bernardin in New York, NY
striped bass at Le Bernardin in New York, NY

It was a wild striped bass tartare, Jicama salad with a champagne-mango emulsion. For most of the dishes, the sauce or emulsion was put at the end, poured slowly by the wait staff, like a ceremonial gesture.

striped bass at Le Bernardin in New York, NY
striped bass at Le Bernardin in New York, NY

It was served with some toasted sourdough bread.

toasted bread at Le Bernardin in New York, NY
toasted bread at Le Bernardin in New York, NY

I got the yellowfin tuna that was layered over foie gras and toasted baguette, with chives and extra virgin olive oil on top:

yellowfin tuna and foie gras at Le Bernardin in New York, NY
yellowfin tuna and foie gras at Le Bernardin in New York, NY

This was a nice take on surf and turf, and it worked! Similar to a carpaccio, I loved the combination of fish / foie gras, with the added crispiness from the baguette.

The second dishes were from the section

Barely touched

. For Jodi, it was the white tuna or escolar poached in olive oil and served with niçoise olives, grilled maitake mushrooms and a citron (lemon) vinaigrette.

escolar poached in olive oil at Le Bernardin in New York, NY
escolar poached in olive oil at Le Bernardin in New York, NY

For me, the king fish and caviar:

king fish and caviar at Le Bernardin in New York, NY
king fish and caviar at Le Bernardin in New York, NY

It was served with brioche bread.

brioche toast at Le Bernardin in New York, NY
brioche toast at Le Bernardin in New York, NY

Similar to Jodi's first dish, the light marinière broth was added at the table.

king fish and caviar at Le Bernardin in New York, NY
king fish and caviar at Le Bernardin in New York, NY

Et voila!

king fish and caviar at Le Bernardin in New York, NY
king fish and caviar at Le Bernardin in New York, NY

This was a fantastic dish: the king fish was sliced like a sashimi and not at all overpowered by either the broth or the caviar that gave a very slight saltiness to the dish.

Then was the last dish, from the section

lightly cooked

. Jodi ordered the crispy black bass, served with wood ears mushrooms and water chestnuts, and bathed in a black truffle hot and sour pot au feu:

crispy black bass at Le Bernardin in New York, NY
crispy black bass at Le Bernardin in New York, NY

She was a bit disappointed, especially after she tasted my dish...I tried it and liked it, the fish skin being deliciously crispy and the fish being perfectly cooked, but I have to agree with her that we could barely taste the truffle.

So, on my side, my last dish was spectacular! It was a surf and turf made of white tuna (escolar) and kobe beef.

white tuna and kobe beef at Le Bernardin in New York, NY
white tuna and kobe beef at Le Bernardin in New York, NY

There were three elements to the dish:

The escolar with its soy-lemon emulsion:

white tuna or escolar at Le Bernardin in New York, NY
white tuna or escolar at Le Bernardin in New York, NY

The kimchi and Asian pear:

kimchi and Asian pear at Le Bernardin in New York, NY
kimchi and Asian pear at Le Bernardin in New York, NY

The kobe beef:

kobe beef at Le Bernardin in New York, NY
kobe beef at Le Bernardin in New York, NY

That was the best dish of the evening and, considering what we had so far, it is a pretty big statement! The escolar was so good, with its nice grilled taste, it was literally melting in my mouth. So was the beef that was tender and juicy (I drooled again!).

Last was dessert. Jodi ordered the S'mores (smoked Madagascan chocolate crémeux, Graham cracker sablé, Tahitian vanilla ice cream) that she inhaled:

S'mores at Le Bernardin in New York, NY
S'mores at Le Bernardin in New York, NY

And I ordered the banana, a dessert composed of a roasted banana mousse cake and ice cream, Piedmont hazelnuts:

banana dessert at Le Bernardin in New York, NY
banana dessert at Le Bernardin in New York, NY

I loved it: it was quite light and delicate, not too sweet, perfect if you love banana!

But it was not the end. They brought us a small plate with, from left to right, a cherry chocolate (that had peanut in it), a salted caramel (my favorite), a peach pate de fruit and black currant financier:

sweets at Le Bernardin in New York, NY
sweets at Le Bernardin in New York, NY

I should of course mention the wine. I went for a glass of Meursault "Les grands charrons", a Bourgogne from 2011.

Meursault "Les grands charrons", a Bourgogne from 2011 at Le Bernardin in New York, NY
Meursault "Les grands charrons", a Bourgogne from 2011 at Le Bernardin in New York, NY

With its medium-bodied flavor, it was perfect with the fish.

Dining at Le Bernardin was a sublime experience: the service was outstanding and the food beautifully presented and delicious. Yes it is pricey, but this is the kind of restaurant where you will not be disappointed. So I guess there is no need to ask me if I would go back: you know the answer!

Enjoy (I surely did)!

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Empellon Taqueria in New York, NY

Empellon Taqueria in New York, NY
Empellon Taqueria in New York, NY

As we were craving Mexican food, we decided to go to Empellon Taqueria, located in the West village; a place whose staff has definitely a sense of humor...

Empellon Taqueria in New York, NY
Empellon Taqueria in New York, NY
Empellon Taqueria in New York, NY
Empellon Taqueria in New York, NY

Big place with beautiful mural on the wall.

dining room at Empellon Taqueria in New York, NY
dining room at Empellon Taqueria in New York, NY

That day, they were hosting a birthday party and I did not had time to have a look at the menu crafted for the event, but noted that this could be a good place for a group meal. 

guacamole at Empellon Taqueria in New York, NY
guacamole at Empellon Taqueria in New York, NY

To start, we went for the guacamole and chips.

guacamole at Empellon Taqueria in New York, NY
guacamole at Empellon Taqueria in New York, NY

The guacamole was definitely freshly made as could attest the chunks of avocado, chopped onions or fresh cilantro. 

guacamole at Empellon Taqueria in New York, NY
guacamole at Empellon Taqueria in New York, NY

I truly appreciated the fact that they put the jalapeño on top, so if one does not like it, it is easy to remove them. 

tortilla chips at Empellon Taqueria in New York, NY
tortilla chips at Empellon Taqueria in New York, NY

It was perfect: well seasoned, served with delicious tortilla chips. 

For her entrée, Jodi ordered the mixed mushroom tacos (she chose to get two instead of three, that are the two sizes proposed). 

mushroom tacos at Empellon Taqueria in New York, NY
mushroom tacos at Empellon Taqueria in New York, NY

This was a delicious dish that I recommend if you love mushrooms, because they put a lot of it and it is not mixed with any sauce or ingredients that would overpower the entire dish, letting the mushroom be the star. 

mushroom tacos at Empellon Taqueria in New York, NY
mushroom tacos at Empellon Taqueria in New York, NY

On my side, I was first set for tacos, but changed my mind when I saw that they were serving a churro French toast. Yes, you read that right and I was sure the combination of a churro and a French toast would be divine: I was not mistaken. 

Churro French toast at Empellon Taqueria in New York, NY
Churro French toast at Empellon Taqueria in New York, NY

First of all, it was a perfect French toast: the bread that was like a brioche or challah was perfectly soaked, and the churro created a crust that was delightfully crispy. It worked so well that I did not need to add any butter and maple syrup. 

Churro French toast at Empellon Taqueria in New York, NY
Churro French toast at Empellon Taqueria in New York, NY

This was a fantastic brunch there, all the dishes being very good and the service perfect. I am still ecstatic about the churro French toast that I definitely recommend. I will definitely go back as I saw some tacos I definitely want to try. I really enjoyed: oh yes I did! Sorry, I just drooled all over my computer...

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Empellón Taqueria

Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

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

Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

There are so many Thai restaurants in New York, that I was a bit skeptical when I received an invitation from Kao Srisuphasiri, one of the owners of Larb Ubol, a Thai restaurant located in the bottom part of Hell's Kitchen. Even there, that restaurant is surrounded by other ones serving Thai food. I soon understood why Larb Ubol is original. 

Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

Well, like many Thai places, you do not go there for the decor and they admit that they prefer putting the money on the food as this is the reason why customers come back. Entering in the restaurant, you immediately notice the big empty space at the entrance: at this point, they are not really sure what to put there, whether a plant, fountain or tables. For the moment, it is nice because it does not feel too crowded. 

dining room at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
dining room at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

The decor is very simplistic: 

banquettes and chair backs are covered with Thailand’s traditional checkered pha khao ma cloth used to fashion everything from sarongs to hammocks

. On the ceiling and walls, some small umbrellas coming from Thailand:

umbrellas at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
umbrellas at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

So, it was clear that we were there for the food, and we made sure we tried several dishes prepared by Chef Ratchanee Sumpatboon, who worked for 20 years in New York City, in well known restaurants, such as Zabb Elee. Her menu is Isan cuisine, from the North East of Thailand, characterized by its heat, chili peppers being prominent, as well as sticky rice, used as we would bread.

sticky rice at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
sticky rice at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

Looking at the menu, I immediately noticed the absence of the massaman or penang curry I am used to seeing in Thai restaurants, the only well known dishes being Pad See ew or Pad Thai. I guess that is where Larb Ubol is different. So, it was time to check it out!

To start our feast, we ordered a Thai beer (Singha):

singha beer at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
singha beer at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

As well as Thai iced tea that was perfect to cool me from the heat of the dishes.

Thai iced tea at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Thai iced tea at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Thai iced tea at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Thai iced tea at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

To start, we ordered a couple of appetizers. First was the Larb, a spicy ground meat salad that gave its name to the restaurant (Ubol comes from the city of Ubon Ratchathani where the Chef grew up).

Nuer Larb at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Nuer Larb at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Nuer Larb at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Nuer Larb at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

We had the following choices for the ground meat: chicken, pork, beef, veggie duck...We went for beef (

Nuer Larb

). It was good, but spicy and I loved mixing the spicy meat with the refreshing cucumber or mint leaves. I liked it so much that I kept going at it.

Then, I tried the grilled chicken liver skewer (

Tub Yang

), served with a tamarind dipping sauce:

Tub Yang at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Tub Yang at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

If like me, you like chicken liver, this dish is for you. I admit that it was a bit dry, but the tamarind sauce did its magic, making it a very enjoyable appetizer.

The next dish was Peek Kai Tod or marinated chicken wings, served with a sweet chili sauce:

Peek Kai Tod at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Peek Kai Tod at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

I thought it would be spicy, but it was not the case at all: the sauce was on the sweet side and was perfect with the moist chicken wings. Good dish for bird lovers.

Then, we had the Pukk Boong Fai Dang or sautéed morning glory with fresh chili:

Pukk Boong Fai Dang at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Pukk Boong Fai Dang at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

I do not think I ever had morning glory before. It looks like this:

morning glory at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
morning glory at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

I enjoyed the dish, but should have ordered it with crispy pork as I am not too much of a vegetarian. The morning glory tasted a bit like spinach, maybe a bit less bitter.

Then was the Chicken Pad Ped:

Chicken Pad Ped at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Chicken Pad Ped at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

It is one of their Chef's special, composed of chicken, Thai eggplant, bell pepper, basil, wild ginger and drenched in a spicy curry paste. I should add the large quantity of peppercorn...

Chicken Pad Ped at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Chicken Pad Ped at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

After one bite, my mouth was literally on fire and I was glad I had the sticky rice and Thai iced tea to cool down!

I also ate some Pad See Ew that helped against the heat:

Pad See Ew at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Pad See Ew at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

We went for the tofu version that was very good.

Last was dessert: we ordered the fried ice cream.

Fried Ice Cream at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Fried Ice Cream at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

I always find fried ice cream to be an interesting dessert: who got this idea to fry ice cream? 

Fried Ice Cream at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York
Fried Ice Cream at Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

This was a very addictive dessert, the vanilla ice cream pairing well with its shell that was slightly crispy and deliciously sweet.

This was a very good dinner and I am glad I had the opportunity to try a different cuisine. Larb Ubol is definitely unique and stands out from the traditional Thai restaurants. Would I go back: certainly. But this time, I'll ask for non spicy dishes...

Enjoy (I did)!

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Brunch at Sounds Of Brazil SOB's in NY, New York

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

Brunch at Sounds Of Brazil SOB's in NY, New York
Brunch at Sounds Of Brazil SOB's in NY, New York

I do not know how many times I passed by SOB's, but I truthfully thought it was just another club that entertained many for more than 25 years. Until I received an invite to come and try it. This venue that can accommodate up to 450 people is huge and composed of different sections:

Brunch at Sounds Of Brazil SOB's in NY, New York
Brunch at Sounds Of Brazil SOB's in NY, New York

The bar area:

bar at Sounds Of Brazil SOB's in NY, New York
bar at Sounds Of Brazil SOB's in NY, New York

With its table football that was there especially for the World Cup.

table football at Sounds Of Brazil SOB's in NY, New York
table football at Sounds Of Brazil SOB's in NY, New York
table football at Sounds Of Brazil SOB's in NY, New York
table football at Sounds Of Brazil SOB's in NY, New York

Its large dining area with a stage where they play music for patrons who either want to eat, drink or dance.

dining room at Sounds Of Brazil SOB's in NY, New York
dining room at Sounds Of Brazil SOB's in NY, New York

In fact, during our brunch, there was band playing some Brazilian songs.

stage at Sounds Of Brazil SOB's in NY, New York
stage at Sounds Of Brazil SOB's in NY, New York

I admit that when they arrived on stage, I was thinking that it will probably be loud and annoying as I like to enjoy my meal in a atmosphere where I can talk to my wife without screaming. It was perfect, being more in the background; the acoustic was fantastic and the band was very good.

caipirinha at Sounds Of Brazil SOB's in NY, New York
caipirinha at Sounds Of Brazil SOB's in NY, New York

They brought us the brunch menu that, for $31, includes unlimited sangria (red or white), an appetizer, an entree and a dessert. I was more inclined to try a caipirinha, Brazil's national cocktail made with  cachaça, sugar and lime.

caipirinha at Sounds Of Brazil SOB's in NY, New York
caipirinha at Sounds Of Brazil SOB's in NY, New York

I truly appreciated the fact that it was not too sweet and well balanced, with a nice quantity of lime in it.

caipirinha at Sounds Of Brazil SOB's in NY, New York
caipirinha at Sounds Of Brazil SOB's in NY, New York

At the same time, they brought us a bread basket:

bread basket at Sounds Of Brazil SOB's in NY, New York
bread basket at Sounds Of Brazil SOB's in NY, New York

It was composed of a small croissant, bread, corn bread and of course, some cheese bread or pao de queijo (I love it):

cheese bread at Sounds Of Brazil SOB's in NY, New York
cheese bread at Sounds Of Brazil SOB's in NY, New York

Then of course was the food. The menu, crafted by Chef Jorge Lima is latin, not only Brazilian.

Chef Jorge Lima at Sounds Of Brazil SOB's in NY, New York
Chef Jorge Lima at Sounds Of Brazil SOB's in NY, New York

So we started with the appetizers. We went for the butternut squash soup with toasted pumpkin pepitos and crème fraiche:

Butternut squash soup at Sounds Of Brazil SOB's in NY, New York
Butternut squash soup at Sounds Of Brazil SOB's in NY, New York

It was very good, with a nice sweetness from the butternut that worked perfectly with the crème fraiche (I just wish there was more of it).

The second appetizer was the empanadas:

empanadas at Sounds Of Brazil SOB's in NY, New York
empanadas at Sounds Of Brazil SOB's in NY, New York

One was made with cheese:

cheese empanadas at Sounds Of Brazil SOB's in NY, New York
cheese empanadas at Sounds Of Brazil SOB's in NY, New York

The other one with some spicy beef:

beef empanadas at Sounds Of Brazil SOB's in NY, New York
beef empanadas at Sounds Of Brazil SOB's in NY, New York

Both were good and I could not decide which one I liked best. The shell was delightfully crispy and flaky. Dipped in their spicy red pepper sauce, it was divine!

red pepper sauce at Sounds Of Brazil SOB's in NY, New York
red pepper sauce at Sounds Of Brazil SOB's in NY, New York

Let me tell you: this sauce was very hot, but so good, that I could not resist dipping the empanadas in it.

Then, Jodi got the fish tacos:

fish tacos at Sounds Of Brazil SOB's in NY, New York
fish tacos at Sounds Of Brazil SOB's in NY, New York

It is like a do-it-yourself version of it, made with pan-fried tilapia served with chopped greens, fresh tomatillo salsa, avocado relish and sour cream. The fish was perfectly cooked, slightly crispy and not greasy and at some point, I did not care about the tortilla and just ate it with the different components it was served with. It is a great dish.

But, the specialty I was thrilled to try at SOB's is the feijoada:

feijoada at Sounds Of Brazil SOB's in NY, New York
feijoada at Sounds Of Brazil SOB's in NY, New York

It is Brazil's national dish made with pork ears and tail, dried beef and black beans (

feijão

is the Portuguese for "beans"). Yes, I was thrilled to eat it because I first tried it in April at a restaurant called Bolinha in São Paulo. It was also served with rice, collard greens (surprisingly delicious as I tend to find them too bitter), a slice of orange and manioc flour. Was it close to what I tried in Brazil? Yes, Although Chef Jorge Lima told me that he is trying to recreate it with the ingredients he can find here. And I am sure anyway that everyone has its own recipe. What I can tell you is that it was very good and comforting: the meat was very tasty (they had a generous amount of it) and I liked mixing the different components together.

You are probably wondering at this point if we were still hungry. Well, not really, but we could not leave without trying some desserts! We tried:

The flan:

Flan at Sounds Of Brazil SOB's in NY, New York
Flan at Sounds Of Brazil SOB's in NY, New York

And the empanadas with chocolate and banana:

banana and chocolate empanadas at Sounds Of Brazil SOB's in NY, New York
banana and chocolate empanadas at Sounds Of Brazil SOB's in NY, New York

My favorite was the flan: dense, it was prepared with condensed milk, like in Brazil. This is definitely a dessert I recommend. The empanada? It was just ok: I thought that there was not enough filling and that it was not heavenly spread, only one bite (photo below), having a nice amount of chocolate.

banana and chocolate empanadas at Sounds Of Brazil SOB's in NY, New York
banana and chocolate empanadas at Sounds Of Brazil SOB's in NY, New York

This was a fantastic brunch and surprising: I would have never thought about going to SOB's for lunch or brunch. Would I go back? Hell, yeah!

Enjoy (I did)!

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My trip to Europe: Gelato in Florence, Italy

Gelateria in Florence, Italy
Gelateria in Florence, Italy

You cannot go in Italy and not eat Gelato! We had gelato probably every day, but not at Eataly that was there, Via dei Martelli.

Eataly in Florence, Italy
Eataly in Florence, Italy

And not in the multiple gelateria we saw while walking in the street, some of them with a spectacular presentation...

Gelato in Florence, Italy
Gelato in Florence, Italy

One of the gelateria we found was in the opposite side of Eataly. It was called Caffè Del Battistero.

Caffè Del Battistero in Florence, Italy
Caffè Del Battistero in Florence, Italy

There, we simply ordered our flavors and the guy serving us (I wonder if he ever smiled in his life), gave us a huge gelato that ended up on our hands, the ice cream melting fairly quickly because of the outside temperature. Jodi got the coconut gelato:

coconut gelato at Caffè Del Battistero in Florence, Italy
coconut gelato at Caffè Del Battistero in Florence, Italy

And I got the hazelnut one:

hazelnut gelato at Caffè Del Battistero in Florence, Italy
hazelnut gelato at Caffè Del Battistero in Florence, Italy

The gelato was good, but I wish they asked us for the size we wanted, 10 euros being a bit expensive for what it was anyway.

Caffè Del Battistero

Via Martelli 13 Florence, Florence, Italy

But then, we went to Vivoli, a gelateria recommended by Jodi's friend Sabrina.

Vivoli in Florence, Italy
Vivoli in Florence, Italy

When we arrived, there was a group of tourists there, making me think that it is probably in lots of guide books. The way it works there is that first you pay and then you go to the gelato counter and order your flavor. Jodi ordered her coconut gelato that was deliciously creamy.

coconut gelato at Vivoli in Florence, Italy
coconut gelato at Vivoli in Florence, Italy

On my side, I did not order my usual hazelnut flavor, but a pear and caramel scoop that was amazing. Ok, I did not really taste the caramel, but the pear taste was incredible: I bet they make their ice cream with real pears there.

pear and caramel gelato at Vivoli in Florence, Italy
pear and caramel gelato at Vivoli in Florence, Italy

This was the best gelato we had in Florence and I truly recommend Vivoli. Know that they have a location at Macy's in New York. We went there, but I admit that it did not look that appealing and we did not see any tempting flavors. I guess I will stick with Grom...

Vivoli

Via Dell'Isola delle Stinche, 7r, 50122 Florence, Italy

http://www.vivoli.it

The last gelateria I would mention is Carabé that I found surfing on the internet (it was recommended by Condé Nast Traveller).

Carabé in Florence, Italy
Carabé in Florence, Italy

There, Jodi ordered two scoops: coconut and chocolate.

coconut and chocolate gelato at Carabé in Florence, Italy
coconut and chocolate gelato at Carabé in Florence, Italy

Although not as creamy as Vivoli, I thought it was pretty good.

On my side, I ordered the pear gelato:

pear gelato at Carabé in Florence, Italy
pear gelato at Carabé in Florence, Italy

I liked it, but, again, Vivoli was better.

Carabé

Via Ricasoli, 60, Florence, Italy

http://www.gelatocarabe.com

So, do not miss out on gelato in Florence and if you can, go to Vivoli: it is definitely worth it!

Enjoy (I did)!

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