Quiznos subs
The first time I tried Quiznos, I did not need to be pushed to get toasted as they say: I mean, I love their steak sandwiches. I discovered them few years ago and was definitely worried that they would close when I heard that they had difficulties and filed for chapter 11 bankruptcy in 2014, from which they emerged few months later, after closing few locations.
Quiznos subs in NYC, New York
The first time I tried Quiznos, I did not need to be pushed to get toasted as they say: I mean, I love their steak sandwiches. I discovered them few years ago and was definitely worried that they would close when I heard that they had difficulties and filed for chapter 11 bankruptcy in 2014, from which they emerged few months later, after closing few locations.
It is a fast food chain, with subs that are definitely better than Subway. Of course, I would never put them at the same level as Italian subs that I adore. But still, this is part of the guilty pleasure I cannot resist.
We went back recently, after I sneakily suggested a path uptown and did not need to put too much energy to convince Jodi to go there.
Quiznos subs in NYC, New York
Hoagies at Quiznos subs in NYC, New York
The location close to Penn Station was empty; that was surprising considering that it is next to a movie theater and conveniently placed close to the train station and Macy's.
Jodi went for her favorite vegetarian sandwich: the veggie guacamole. She chose a wheat bread.
Veggie guacamole sub at Quiznos subs in NYC, New York
Condiment station at Quiznos subs in NYC, New York
This is composed of cheddar, mozzarella, guacamole, lettuce, black olives and all sorts of veggies. She added some pickles from the condiments station.
On my side, I went for the black angus steak sandwich. I also chose the whole wheat bread as, of course, I wanted to make sure I had a healthy diet...
Black Angus Steak Sandwich at Quiznos subs in NYC, New York
This sandwich was made of black angus steak, mozzarella, cheddar, sautéed mushrooms and onions, honey bourbon mustard and a secret sauce.
I liked the vegetarian sandwich, but surely, it was nothing compared to the steak one that was literally melting into my mouth and had a delicious sweetness to it. Their steak sandwiches are so good, with the meat tender and juicy, that I definitely recommend them.
I love Quiznos and do not mind indulging there from time to time...So, I will be back!
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Cara Mia, Italian restaurant in Hell's Kitchen
Jodi and I were looking for a restaurant on Opentable for a dinner on a Friday. We decided to book a table at Cara Mia, an Italian restaurant in Hell's Kitchen. We passed in front of it few times, so I thought we should give it a try. I admit that when we arrived, I has a bad feeling; it might be the fact that one of the staff members was outside, trying to convince people to come for dinner...
Cara Mia, Italian restaurant in Hell's Kitchen
Jodi and I were looking for a restaurant on Opentable for a dinner on a Friday. We decided to book a table at Cara Mia, an Italian restaurant in Hell's Kitchen. We passed in front of it few times, so I thought we should give it a try. I admit that when we arrived, I has a bad feeling; it might be the fact that one of the staff members was outside, trying to convince people to come for dinner...
Dining room at Cara Mia, Italian restaurant in Hell's Kitchen
It is a big place, but, I thought it missed some charm that you would find in places like Rosemary's or Abbottega. The service was also not that great: it was slow and not because of the kitchen, but simply because the staff was not really paying attention at what was going on in the dining room. And trust me: the bill came faster than our food!
They brought us a bread basket after we ordered our food. There was focaccia as well as country bread in it, that we ate with some olive oil.
Bread basket at Cara Mia, Italian restaurant in Hell's Kitchen
For the appetizer, we shared the calamari arrosto or roasted calamari with wild mushrooms.
Roasted calamari at Cara Mia, Italian restaurant in Hell's Kitchen
The calamari was good and there were lots of mushrooms...and garlic. It was a nice start, despite the amount of garlic.
Then, we decided to order some house made pasta. Yes, Cara Mia offers house made as well as store bought pasta and it makes sense that they mention it on the menu. Jodi ordered the parpadelle that were served with portobello, porcini and shiitake mushrooms in a garlic and olive oil sauce.
Parpadelle at Cara Mia, Italian restaurant in Hell's Kitchen
Parpadelle at Cara Mia, Italian restaurant in Hell's Kitchen
On my side, I chose the cavatelli with bolognese sauce.
Cavatelli bolognese at Cara Mia, Italian restaurant in Hell's Kitchen
I definitely preferred the parpadelle that were cooked al dente and would have probably been great with the bolognese sauce, the cavatelli being a bit doughy. I was a bit disappointed to say the least, as I was really looking forward for fresh pasta.
We finished our meal with the tiramisu that was not good: it was dry and had an off taste.
Tiramisu at Cara Mia, Italian restaurant in Hell's Kitchen
Tiramisu at Cara Mia, Italian restaurant in Hell's Kitchen
It was a disappointing dinner at Cara Mia and I do not think I would go back anytime soon. I should have gone to La Masseria located few blocks from there!
Enjoy (...)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Strip House in NYC, New York
We went to their location downtown, few blocks from Union Square. This place that has been feeding the carnivores for more than a decade is fairly big, with a decor centered around the burlesque, a play on the name. It goes from the portraits of burlesque actors from 1920 to the napkins print...
Strip House in NYC, New York
Strip House was on my list of restaurants (sorry, this will not be a naughty post) for a while now, but I decided to move it up my long list after meeting Executive Chef Michael Vignola at the Bacon and Beer Classic at Citi Field, for the second year in a row.
We went to their location downtown, few blocks from Union Square. This place that has been feeding the carnivores for more than a decade is fairly big, with a decor centered around the burlesque, a play on the name. It goes from the portraits of burlesque actors from 1920 to the napkins print...
Dining room at Strip House in NYC, New York
Napkin at Strip House in NYC, New York
We got of course the usual bread basket and butter to start, right after we ordered.
Bread basket at Strip House in NYC, New York
Butter at Strip House in NYC, New York
Food wise, you will find the traditional dishes steakhouses feature but with their own interpretation. For instance, their lobster bisque has pearl couscous, the crab cakes are served with a potato salad and haricots verts, etc... Well, I decided to go for the Strip House roasted bacon, influenced by the event I mentioned before.
Roasted bacon at Strip House in NYC, New York
Roasted bacon at Strip House in NYC, New York
It was served with baby arugula, perfectly dressed with a Russian dressing. This was delicious: slightly charred and crispy, it is the kind of guilty pleasures that no one can resist. But, hey, there was arugula with it, so it must be a healthy dish!
Steak knife at Strip House in NYC, New York
For our steaks, we went for the 14oz dry-aged ribeye (ordered medium rare and aged 29 days) and the 8oz filet mignon (ordered medium).
Ribeye at Strip House in NYC, New York
Ribeye at Strip House in NYC, New York
Filet mignon at Strip House in NYC, New York
Filet mignon at Strip House in NYC, New York
The meat was perfectly cooked and tender, my favorite being the ribeye that had nice char and was delightfully fatty. It was served with their steak sauce and we also ordered a béarnaise that was perfect.
Béanaise and steak sauce at Strip House in NYC, New York
With it, we ordered the Mac and cheese, that was a perfect side with the steaks and was Deliciously creamy, with plenty of cheese and a nice smokiness that I suspect was due to the use of some smoked cheese as I did not see any pieces of bacon.
Mac and cheese at Strip House in NYC, New York
I decided to order some Pinot Noir with my meal and went for a 3oz glass of Chorey-Les-Beaunes, domaine Tollot-Beaut, Cote D'Or 2010.
Glass of Chorey-Les-Beaunes, domaine Tollot-Beaut, Cote D'Or 2010 at Strip House in NYC, New York
It is part of their reserve wine and I truly appreciated that they propose higher quality wines in small quantity for the price of a regular glass (this one was $14 for 3oz).
For dessert, we went for the Strip House chocolate cake, a 24 layers cake that is their signature.
Strip House chocolate cake at Strip House in NYC, New York
Strip House chocolate cake at Strip House in NYC, New York
It was definitely spectacular, the size of the slice being huge. But, taste wise, it was a bit disappointing, the best part being surprisingly the cake rather than the chocolate. We should have ordered the baked Alaska!
Despite that, we had a very good dinner at Strip House and the service was excellent. It is not my favorite though, Ruth's Chris, Bobby Vans or Angus Club Steakhouse being better. And it is without considering Peter Luger that is fantastic...
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Tablao, Tapas restaurant in TriBeCa, NYC, New York
Tablao is a Spanish restaurant located in TriBeCa. The menu features classic Spanish dishes such as paella, as well as tapas, these small plates that are sort of the signature of Spanish cuisine. I have to say that I love when restaurants offer small plates as it is a good way to order plenty of dishes to try. But, of course, it is also a good way for restaurants to make money as people usually order too much...We went at Tablao on a Friday night. If you follow this blog, you know that I hate noisy settings, considering that a meal is a good moment to share and talk with my loved ones or friends (that I love too).
Tablao, Tapas restaurant in TriBeCa, NYC, New York
Tablao is a Spanish restaurant located in TriBeCa. The menu features classic Spanish dishes such as paella, as well as tapas, these small plates that are sort of the signature of Spanish cuisine. I have to say that I love when restaurants offer small plates as it is a good way to order plenty of dishes to try. But, of course, it is also a good way for restaurants to make money as people usually order too much...
We went at Tablao on a Friday night. If you follow this blog, you know that I hate noisy settings, considering that a meal is a good moment to share and talk with my loved ones or friends (that I love too). Well, Friday night at Tablao is Flamenco night! So you can imagine how happy I was there...I mean, Flamenco is beautiful, but it was a bit loud for my taste. I should mentioned that they warned us when we arrived and proposed a table the farther away from the music, but still...
Dining room at Tablao, Tapas restaurant in TriBeCa, NYC, New York
Flamenco at Tablao, Tapas restaurant in TriBeCa, NYC, New York
At first, they brought us some bread with some olive oil. I admit that I was a bit disappointed, hopping that they would bring something more original, such as some tortilla or olives.
Bread and olive oil at Tablao, Tapas restaurant in TriBeCa, NYC, New York
So we decided to order the tortilla Espanola.
Tortilla at Tablao, Tapas restaurant in TriBeCa, NYC, New York
A tortilla is a traditional Spanish omelet made with onions, potatoes and eggs. It is fairly thick and I always wonder how they keep it moist considering that it must take time for the omelet to be cooked all the way through. I really liked it.
Then, we got Montaditos that are tapas served on toasted bread.
Chorizo y huevo montaditos at Tablao, Tapas restaurant in TriBeCa, NYC, New York
We chose the chorizo y huevo that was chorizo topped with a quail egg. This was delicious: the bread, although toasted, was still soft, so it was easy to eat and not messy at all. And I loved the combination of chorizo and egg that paired perfectly together, the yolk adding some creaminess to the dish.
We also ordered the champinones ajillo or mushrooms in garlic sauce.
Mushrooms in garlic sauce at Tablao, Tapas restaurant in TriBeCa, NYC, New York
That was good, but I must disclose that there was enough garlic to empty a vampire convention by just breathing!
We also had the Tablao chips with manchego cheese.
Tablao Manchego chips at Tablao, Tapas restaurant in TriBeCa, NYC, New York
It was simply homemade potato chips topped with manchego. Original for sure, it was delicious. I just wish there was more cheese.
The last entree was the gambas a la plancha or head on shrimp seared on the grill with olive oil and sea salt.
Shrimp a la plancha at Tablao, Tapas restaurant in TriBeCa, NYC, New York
Shrimp a la plancha at Tablao, Tapas restaurant in TriBeCa, NYC, New York
It was normally served with aioli, but they forgot to bring it and, in fact, it did not need it: it was simple, but so good. The only negative was that the shell was stuck on the flesh, making the removal of the shell with a knife and fork challenging.
We could not leave without any dessert. We decided to go for the churros.
Churros at Tablao, Tapas restaurant in TriBeCa, NYC, New York
Churros at Tablao, Tapas restaurant in TriBeCa, NYC, New York
It was a disappointing dish: tasteless, it was missing a bit of crunch. We should have gone for the flan or the tres leches...
I loved the food at Tablao and would definitely go back to try other tapas dishes. The table next to us ordered the paella and I have to admit that it looked succulent. So, next time...
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Brunch at Bar Primi in NYC, New York
I saw so many mouth watering photos of dishes taken at Bar Primi and posted on Instagram, that I told Jodi we should go there for either brunch or dinner. We finally ended up there for a brunch on a Saturday, early as we made dinner plans; the kind of plan that mAkes you decide to go early enough and try not to indulge, although the latter is subjective as you will see I this post.
Bar Primi in NYC, New York
I saw so many mouth watering photos of dishes taken at Bar Primi and posted on Instagram, that I told Jodi we should go there for either brunch or dinner. We finally ended up there for a brunch on a Saturday, early as we made dinner plans; the kind of plan that mAkes you decide to go early enough and try not to indulge, although the latter is subjective as you will see I this post.
This place is not totally unknown as it is one of the restaurants of Chef Andrew Carmellini who flabbergasted (I love that word) me at Little Park few months ago and I really want to try all of his places...
I like the decor there, that is kind of rustic and colorful, with a large communal table on the ground floor.
Table at Bar Primi in NYC, New York
Communal table at Bar Primi in NYC, New York
Bar at Bar Primi in NYC, New York
Dining room at Bar Primi in NYC, New York
We decided to go for eggs. Jodi ordered the baked eggs that were served with a tomato sauce and mozzarella.
Baked eggs at Bar Primi in NYC, New York
Baked eggs at Bar Primi in NYC, New York
It was a very good dish, with such a consistency that it could have been eaten with a spoon, the whites not being overcooked and the yolk perfectly runny.
Baked eggs at Bar Primi in NYC, New York
On my side, I decided to try their Italian eggs Benedict.
Italian eggs benedict at Bar Primi in NYC, New York
Italian eggs benedict at Bar Primi in NYC, New York
Served with an arugula salad topped with Parmesan cheese and barely dressed, it was composed of a delightfully poached egg, Parma ham, on focaccia, smothered by a tomato hollandaise sauce. I admit that I literally inhaled these fantastic eggs! This was an amazing dish that I definitely recommend. I, I fact, at some point, mixed the runny yolk with the arugula, replacing the dressing that was missing.
We could not resist ordering dessert and went for the tiramisu.
Tiramisu at at Bar Primi in NYC, New York
It was very good: with just the right amount of coffee, the ladyfingers were perfectly soaked and it was deliciously creamy.
That was for sure a good brunch and I cannot wait to go back to Bar Primi for dinner!
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
The Great New York Noodletown in Chinatown
Wow, we passed so many times in front of The Great New York Noodle Town without even looking at their menu and simply discarding the place, preferring the more popular spots in Chinatown. Well, it was until we were invited to the Flatiron Food Tour from Like A Local Tours, where we talked about food with our guide, Robert.
The Great New York Noodletown in Chinatown
Wow, we passed so many times in front of The Great New York Noodle Town without even looking at their menu and simply discarding the place, preferring the more popular spots in Chinatown. Well, it was until we were invited to the Flatiron Food Tour from Like A Local Tours, where we talked about food with our guide, Robert.
Dining room at The Great New York Noodletown in Chinatown
This a small place, not fancy at all and you may eat at a table with strangers. They have a fairly large menu, made of dishes not only composed of noodles, contrary to what the name suggest, but where noodle dishes have a large part.
We decided to start with the vegetable dumplings soup that, for $4.95 was a bargain.
Vegetable dumplings soup at The Great New York Noodletown in Chinatown
Vegetable dumplings soup at The Great New York Noodletown in Chinatown
Vegetable dumplings soup at The Great New York Noodletown in Chinatown
Vegetable dumplings soup at The Great New York Noodletown in Chinatown
There were eight large veggie dumplings that were very good, the shell being thin and not doughey, and the feeling tasty.
We then had chicken pan fried noodles with mixed vegetables.
chicken pan fried noodles at The Great New York Noodletown in Chinatown
chicken pan fried noodles at The Great New York Noodletown in Chinatown
It was a large plate and it definitely reminded me of the dish I had several times when traveling to Hong Kong, whether it was the thin noodles or the sauce that smothered them. It is for sure a dish I recommend.
We ended up paying $21 for lots of tasty food: quite a good deal. If you like Chinese food and want some cheap delicious food, you should try The Great New York Noodletown. But if you go, go early enough to get a table. That's what I will do next time I go there!
Enjoy (I did)!if you like this post, the photos or the blog, please feel free to share it or post a comment. Merci
OBAO, South East Asian cuisine in Hell's Kitchen
Obao is not totally unknown to me as it is the former Ember Room where Chef Kittichai, purveyor of eclectic desserts at Spot Dessert Bar, use to serve chocolate ribs, as well as a lemon Mille crepes cake to die for. I am not sure why they changed the name and concept, but, I have to admit, that Obao is worth knowing. There, they served dishes from South East Asia, especially Thailand and Vietnam, but with a twist.
OBAO, South East Asian cuisine in Hell's Kitchen
Obao is not totally unknown to me as it is the former Ember Room where Chef Kittichai, purveyor of eclectic desserts at Spot Dessert Bar, use to serve chocolate ribs, as well as a lemon Mille crepes cake to die for. I am not sure why they changed the name and concept, but, I have to admit, that Obao is worth knowing. There, they served dishes from South East Asia, especially Thailand and Vietnam, but with a twist.
Dining room at OBAO, South East Asian cuisine in Hell's Kitchen
Dining room at OBAO, South East Asian cuisine in Hell's Kitchen
Decor wise, there has been a bit of change, but they definitely kept lots of the atmosphere of the Ember Room, with wooden walls and the ceiling decorations that look like heart shaped.
As far as the menu is concerned, they have a bunch of small plates that are great for sharing, or simply discovering their menu. We decided to try few dishes. The first one was the Japanese eggplant, served with chilies, shallots, herbs and nuch cham that is a Vietnamese dipping sauce.
Japanese eggplant at OBAO, South East Asian cuisine in Hell's Kitchen
Japanese eggplant at OBAO, South East Asian cuisine in Hell's Kitchen
This was very good: the eggplant was well cooked and had an incredible smokiness that made it stand on its own, without any need for any sauce.
The next dish was the crispy vegetable spring rolls, made with tofu, jicama, taro and mushroom.
Vegetable Spring Rolls at OBAO, South East Asian cuisine in Hell's Kitchen
There were four of them that were delightfully greasy and crispy on the outside and very tasty on the inside. They also have a version with pork and shrimp that I am sure is worth trying.
After that, we tried the spare ribs on sugar cane skewer.
Spare ribs on sugar cane skewer at OBAO, South East Asian cuisine in Hell's Kitchen
I admit that I was curious about that dish and I am still wondering how they make it. It is very creative and a nice take on Vietnamese BBQ. The meat was fatty and tender, with a nice sweetness that, not only came from the sugar cane, but also from the honey mustard glaze. Dipped in the hoisin sauce, it was divine. Far better than the crispy pork belly that is the kind of dish that shows how the name given to it makes people order.
Crispy pork belly at OBAO, South East Asian cuisine in Hell's Kitchen
Yes, I was disappointed because it was just pork belly, the crispness being limited to just one or two pieces of meat. They would have served it with buns and a killer sauce, it would have made it a nice dish.
Our last dish was some noodles with vegetables that were good, but not at the level of the other dishes.
Noodles with vegetables at OBAO, South East Asian cuisine in Hell's Kitchen
To finish, we had dessert; we chose the Thai tea panna cotta.
Thai tea wanna cotta at OBAO, South East Asian cuisine in Hell's Kitchen
Thai tea wanna cotta at OBAO, South East Asian cuisine in Hell's Kitchen
You can definitely see the touch of Chef Kittichai in that dessert: a creative twist on a classic dessert.
It is not exactly a panna cotta, but more like a pudding, served with a fantastic flourless brownie and whipped cream. That was a delicious dessert, especially if you like Thai tea, that pairs perfectly with the chocolate from the brownie.
In fact, I should mention that I also had a Thai iced tea with my meal. It was very good, although not the best I had and missing the gradation of color so common to it.
I liked our dinner at Obao: the food and the small plate concept make this place perfect for a nice dinner out. I will surely go back, maybe to try their soup that time.
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Benares, Indian restaurant in TriBeCa
Benares was not unknown to me as I tried their location Midtown Manhattan. Ok, I did not really like it and my Indian friends were not thrilled either. But I was thinking that, maybe, the location in TriBeCa as well as few years could surprise me. So, we went on a Friday. The decor was modern with an interesting divide in the center of the main dining room that was in fact a banquette.
Benares, Indian restaurant in TriBeCa, NYC, New York
Benares was not unknown to me as I tried their location Midtown Manhattan. Ok, I did not really like it and my Indian friends were not thrilled either. But I was thinking that, maybe, the location in TriBeCa as well as few years could surprise me. So, we went on a Friday. The decor was modern with an interesting divide in the center of the main dining room that was in fact a banquette.
Dining room at Benares, Indian restaurant in TriBeCa, NYC, New York
The service there was courteous and efficient, but it is the food that I did not like. Pricey and not as good as the many places I tried. Baluchi's, located minutes away is for example far better, and I did not mention Tamarind, that was not much more expensive than this dinner, contrary to what some may think.
It started well, with some puffy snacks that replaced the usual papadam and were served with mint, tamarind sauces.
Snacks at Benares, Indian restaurant in TriBeCa, NYC, New York
Snacks at Benares, Indian restaurant in TriBeCa, NYC, New York
Then, we had some delicious vegetarian samosa that were not spicy at all, crispy on the outside and with a delightful potato and peas filling. On the side was some puffy rice (bhel puri) that added a nice touch to the dish.
Samosas at Benares, Indian restaurant in TriBeCa, NYC, New York
We also got some dal makhni, a black lentil dish cooked with cream, that I rediscovered during my trip to India.
Dal makhni at Benares, Indian restaurant in TriBeCa, NYC, New York
Unfortunately, it was disappointing: I simply did not like the taste, even when eating it with some delicious charred naan bread or rice.
Rice pulao at Benares, Indian restaurant in TriBeCa, NYC, New York
Naan at Benares, Indian restaurant in TriBeCa, NYC, New York
Then was the tandoori grilled platter that had all sort of meats, from chicken to lamb.
Tandoori grilled platter at Benares, Indian restaurant in TriBeCa, NYC, New York
Tandoori grilled platter at Benares, Indian restaurant in TriBeCa, NYC, New York
Chicken kebab at Benares, Indian restaurant in TriBeCa, NYC, New York
Lamb kebab at Benares, Indian restaurant in TriBeCa, NYC, New York
Tandoori chicken at Benares, Indian restaurant in TriBeCa, NYC, New York
The lamb was definitely the star of the dish, with its fantastic bold flavor, full of spices. The chicken, cooked in many ways, was unequal: some pieces were really dry.
We finished up with gulab jamun, one of my favorite Indian desserts.
Gulab jamun at Benares, Indian restaurant in TriBeCa, NYC, New York
Gulab jamun at Benares, Indian restaurant in TriBeCa, NYC, New York
I liked it and it had the perfect amount of sweetness.
I should mention that I drank a delicious mango lassi that was perfect whenever the heat built up too much in my mouth.
Mango lassi at Benares, Indian restaurant in TriBeCa, NYC, New York
So yes, it was disappointing and there are so many other options in New York, that I do not think I would go back.
Enjoy (...)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Soup Dumplings at Joe's Ginger in Chinatown
When I think that I passed in front of Joe's Ginger many times, thinking it was a pale copy of Joe's Shanghai, the famous Chinese restaurant on Pell street, known for his delicious soup dumplings. Little did I know that it is the sister restaurant of Joe's Shanghai, opened in 2004 by Chef and owner Joe Si. When we went there, we saw the line in front of the flagship restaurant and passed in front of a patient crowd, avid to try the soup dumplings that are often mentioned in tourist guides or magazines.
Joe's Ginger in Chinatown, NYC, New York
When I think that I passed in front of Joe's Ginger many times, thinking it was a pale copy of Joe's Shanghai, the famous Chinese restaurant on Pell street, known for his delicious soup dumplings. Little did I know that it is the sister restaurant of Joe's Shanghai, opened in 2004 by Chef and owner Joe Si. When we went there, we saw the line in front of the flagship restaurant and passed in front of a patient crowd, avid to try the soup dumplings that are often mentioned in tourist guides or magazines.
Joe's Shanghai in Chinatown, NYC, New York
When we arrived at Joe's Ginger, the place was empty and remained empty until few people of Chinese descent came to have lunch.
Dining room at Joe's Ginger in Chinatown, NYC, New York
Dining room at Joe's Ginger in Chinatown, NYC, New York
We decided, of course, to try the soup dumplings and picked the ones with pork, and not the one with pork and crab as Jodi does not like crab.
Soup dumplings at Joe's Ginger in Chinatown, NYC, New York
Soup dumpling at Joe's Ginger in Chinatown, NYC, New York
Soup dumplings at Joe's Ginger in Chinatown, NYC, New York
Soup dumpling at Joe's Ginger in Chinatown, NYC, New York
There were eight of them that came pipping hot. After putting some sauce on it, we ate them from the top, only way not to have some soup all over. It was delicious: very tasty, with a shell that was not too thick and perfectly cooked.
We also shared scallion pancakes that were delightfully greasy and crispy.
Scallion pancakes at Joe's Ginger in Chinatown, NYC, New York
Scallion pancakes at Joe's Ginger in Chinatown, NYC, New York
Last, we shared the chicken pan fried noodles, one of my favorite dishes.
Chicken pan fried noodles at Joe's Ginger in Chinatown, NYC, New York
Chicken pan fried noodles at Joe's Ginger in Chinatown, NYC, New York
The noodles were thick and crispy, but I admit that I prefer thinner noodles as they soften faster. After letting them bathe in the sauce, I literally inhaled them. It was a very comforting dish and a perfect size to share considering the appetizers we had before.
I should probably mentioned that we ate our meal with some black tea, as well as a Tsing Tao beer, perfect for the occasion.
Black tea at Joe's Ginger in Chinatown, NYC, New York
Tsing Tao beer at Joe's Ginger in Chinatown, NYC, New York
This was a very good meal and knowing that Joe's Ginger is there, as an alternative to Joe's Shanghai is a little known secret worth keeping. So, do not tell anybody!
Enjoy (I did)!
Sabores, Mexican restaurant in Hoboken, NJ
The last time I went to Sabores, I had a bad experience: food and service were not great. But, as the months passed, seeing more and more people going there, we decided to give it another chance. I still remembered the colorful decor there, although I think they added more things on the walls.
Sabores, Mexican restaurant in Hoboken, NJ
The last time I went to Sabores, I had a bad experience: food and service were not great. But, as the months passed, seeing more and more people going there, we decided to give it another chance. I still remembered the colorful decor there, although I think they added more things on the walls.
Dining room at Sabores, Mexican restaurant in Hoboken, NJ
Decor of Sabores, Mexican restaurant in Hoboken, NJ
Entrance at Sabores, Mexican restaurant in Hoboken, NJ
Decor of Sabores, Mexican restaurant in Hoboken, NJ
We went there for brunch and decided to start with the guacamole that was so disappointing the first time.
Guacamole at Sabores, Mexican restaurant in Hoboken, NJ
Tortilla chips at Sabores, Mexican restaurant in Hoboken, NJ
We had it with the tortilla chips and salsa they brought after we sat. It was a fairly good guacamole, but I admit that the presentation could have been better, maybe served in a bowl. But you know what: the most important thing was the taste that was good.
Then, Jodi ordered the vegetarian tacos, made with grilled vegetables.
Vegetarian tacos at Sabores, Mexican restaurant in Hoboken, NJ
Vegetarian tacos at Sabores, Mexican restaurant in Hoboken, NJ
This was delicious and tasty, the veggies not being bland at all. On my side, I decided to try their enchiladas de mole, a recipe from the Chef's grandmother.
Enchiladas de mole at Sabores, Mexican restaurant in Hoboken, NJ
Enchiladas de mole at Sabores, Mexican restaurant in Hoboken, NJ
Enchiladas de mole at Sabores, Mexican restaurant in Hoboken, NJ
Enchiladas de mole at Sabores, Mexican restaurant in Hoboken, NJ
The first time I had mole was at El Maguey Y La Tuna, a restaurant on the Lower East Side: there, it was fantastic! So, how would be the one at Sabores? It was delightfully sweet, smokey and rich, with an underlying taste of chocolate that was divine. I ordered it with chicken that was perfectly cooked and moist. The dish was served with rice and beans.
Rice and beans at Sabores, Mexican restaurant in Hoboken, NJ
Last was dessert. we hesitated between the flan and the tres leches. We went for the later...
Tres leches cake at Sabores, Mexican restaurant in Hoboken, NJ
Tres leches cake at Sabores, Mexican restaurant in Hoboken, NJ
We accompanied it with a Mexican hot chocolate that had a nice cinnamon flavor, but was not as good as the hot cocoa at Zafra's.
Hot chocolate at Sabores, Mexican restaurant in Hoboken, NJ
The tres leches was not that great, being a bit dry on the top part...too bad, because the rest of the dishes at Sabores were pretty good. But, you know what? I would definitely go back there and this time, go for the flan...
Enjoy (I did)!
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Diego's, Mexican restaurant in Hell's Kitchen
Looking for a quick and cheap lunch in Hell's Kitchen, I ended up at Diego's Mexican Grill. I immediately noticed the warmth of this place, thanks to the exposed bricks and the Mexican floor tiles. Very colorful, with lots of art on the walls, this is like going to Mexico without paying the fare.
Diego's, Mexican restaurant in Hell's Kitchen
Looking for a quick and cheap lunch in Hell's Kitchen, I ended up at Diego's Mexican Grill. I immediately noticed the warmth of this place, thanks to the exposed bricks and the Mexican floor tiles. Very colorful, with lots of art on the walls, this is like going to Mexico without paying the fare.
Dining room at Diego's, Mexican restaurant in Hell's Kitchen
Food wise, they serve the classics: fajitas, quesadillas...There, I tried their homemade guacamole that was good and well seasoned.
Guacamole at Diego's, Mexican restaurant in Hell's Kitchen
Guacamole at Diego's, Mexican restaurant in Hell's Kitchen
Then, I went for the chicken quesadilla, that was just ok: a bit dry, they could have thrown some sour cream and guacamole (I put some of the one ordered as an appetizer).
Chicken quesadilla at Diego's, Mexican restaurant in Hell's Kitchen
Chicken quesadilla at Diego's, Mexican restaurant in Hell's Kitchen
It was served with rice and beans that were good, but nothing to rave about.
Rice and beans at Diego's, Mexican restaurant in Hell's Kitchen
This was fine for a cheap lunch, but did not really entice me to go back, at least at this point. There are plenty of cheap eats that are much better in Hell's Kitchen and Diego's Mexican Grill fell short in convincing me to go back for dinner.
Enjoy (...)!
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