I Just Want To Eat! 6/27/15 I Just Want To Eat! 6/27/15

Cluck-U Chicken in Hoboken, NJ

I love chicken and, when I discovered fried chicken, it was as if angels were singing above me. So, no wonder why I wanted to try Cluck-U(niversity) Chicken. I did try their delivery and the smell of the chicken totally drove my cat crazy. But, sorry Whitney, no seasoned or fried chicken for you!

The cat smelling the chicken from Cluck-U Chicken in Hoboken, NJ — The cat smelling the chicken from Cluck-U Chicken in Hoboken, NJ

At that point, I tried their fried chicken, chicken wings and mac and cheese.

Fried chicken from Cluck-U Chicken in Hoboken, NJ — Fried chicken from Cluck-U Chicken in Hoboken, NJ

Chicken wings from Cluck-U Chicken in Hoboken, NJ — Chicken wings from Cluck-U Chicken in Hoboken, NJ

Mac and cheese from Cluck-U Chicken in Hoboken, NJ — Mac and cheese from Cluck-U Chicken in Hoboken, NJ

At the time, I thought the fried chicken was delicious, the wings ok and the mac and cheese not good at all. So I decided to go to their restaurant, in the southern part of Hoboken.

I ordered my meal at the counter and then got a root beer at the soda fountain.

Root beer at Cluck-U Chicken in Hoboken, NJ — Root beer at Cluck-U Chicken in Hoboken, NJ

As you may have noticed by the way, yellow is the predominant color in that place, an ode to chicken...

Anyway, several minutes later, I got my order.

Food at Cluck-U Chicken in Hoboken, NJ — Food at Cluck-U Chicken in Hoboken, NJ

It was composed of:

Two pieces of fried chicken (served with a biscuit):

Fried chicken at Cluck-U Chicken in Hoboken, NJ — Fried chicken at Cluck-U Chicken in Hoboken, NJ

A grilled chicken sandwich:

Grilled chicken sandwich at Cluck-U Chicken in Hoboken, NJ — Grilled chicken sandwich at Cluck-U Chicken in Hoboken, NJ

Mac and Cheese (I know, I am persistent):

Mac and cheese at Cluck-U Chicken in Hoboken, NJ — Mac and cheese at Cluck-U Chicken in Hoboken, NJ

Everything was good, except the mac and cheese that was dry and definitely made with low quality cheese. The fried chicken was fantastic: nice golden color, deliciously crispy, the chicken was perfectly cooked and moist. The grilled chicken sandwich was also good and I loved the fact that they propose the chicken either fried or grilled, the latter offering a healthier option.

At $12 for all of this, I did not expect a gourmet meal, but found it quite delicious. Would I go back? Probably for the fried chicken. But I will definitely pass on the mac and cheese!

Enjoy (I did)!

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

I Just Want To Eat! 5/30/15 I Just Want To Eat! 5/30/15

O Merveilleux in Yorkville, NYC, New York

The first time I tried a merveilleux was in Paris, at my friends Caroline and Arnaud who bought them at Aux Merveilleux de Fred. The merveilleux is a meringue cookie coated in whipped cream; it is a specialty from the North of France and Flanders (Belgium).

Cake display at O Merveilleux in Yorkville, NYC, New York — Cake display at O Merveilleux in Yorkville, NYC, New York

Coffee machine at O Merveilleux in Yorkville, NYC, New York — Coffee machine at O Merveilleux in Yorkville, NYC, New York

So I was excited to try O Merveilleux, a Belgian bakery located in Yorkville, on the Upper East Side. It is a colorful place that serves also some choux (cream puffs), cookies and macarons. We decided to get some treats with some tea and espresso (double of course...).

Espresso and meringues at O Merveilleux in Yorkville, NYC, New York — Espresso and meringues at O Merveilleux in Yorkville, NYC, New York

We chose three merveilleux as well as one cream puff, all of them mini sizes. Yes, they offer mini sizes that is smart, because people love to try a few.

Merveilleux and chou at O Merveilleux in Yorkville, NYC, New York — Merveilleux and chou at O Merveilleux in Yorkville, NYC, New York

We tried:

Merveilleux with dark chocolate:

Merveilleux with white chocolate:

Merveilleux with speculoos:

Vanilla chou:

All of them were delicious: the merveilleux were light and not too sweet. I do not think I had a favorite, all of them being good. The chou was succulent too and I loved the fact that there was a lot of vanilla cream in it.

I really liked O Merveilleux and would not mind going back there if I am in the area.

Enjoy (I did)!

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

I Just Want To Eat! 5/28/15 I Just Want To Eat! 5/28/15

Kyochon Chicken in NYC, New York

I love chicken in any way: fried, roasted, pan seared...So I was looking forward to try Kyochon Chicken near Koreatown. So, here I am in that place that is fairly modern: very bright, trendy decor and loud techno music, especially if you go upstairs where a large counter as well as tables are. You order at the counter and then have to wait until your buzzer tells you your food is ready.

I took the sal sal chicken combo. Sal sal chicken is crispy rice chicken strips.

I really liked the added crispiness of the rice, but thought that it was a bit dry. I just wish they were proposing a sauce with it. For the side, I picked potato wedges; another disappointment, but I would say that it was more a bad choice that anything else: I am more a fan of crispy fries.

With it, I really wanted to try their wings. Apparently their hot wings are dry hot and, in fact, I got a sample on my tray. I confirm: delicious but very hot. But again, delicious, so, even if your mouth is on fire, you cannot resist.

What I ordered were the honey wings.

This was very good: it was sweet, heavenly crispy and the chicken was moist. I regretted at that point that I ordered the sal sal chicken and did not go solely with wings.

I have mixed feelings about Kyochon, although I really enjoyed the wings. If I were to go back, I would stick to that or order their whole chicken...

Enjoy (I did)!

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

I Just Want To Eat! 5/26/15 I Just Want To Eat! 5/26/15

Like A Local Tours: Flatiron Food Tour

It has been a while we were talking about going on a food tour, when I received an email inviting us to one of the tours organized by Like A Local Tours, a company that proposes food tours in the Flatiron area as well as Brooklyn. We decided to try the Flatiron History & Food Tour. Ok, I admit that I was more interested by the food than by the history, but was in fact quite pleased to learn a bit of the past of this area I often visit. It was also a good occasion to take the time, in this fast paced city, to stop and admire the architecture of the buildings we passed so many times in front of, without even noticing how beautiful they were.

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

Robert Stout from Like A Local Tours: Flatiron Food Tour — Robert Stout from Like A Local Tours: Flatiron Food Tour

Our tour guide, Robert, was fantastic: very friendly and knowledgeable, giving us some interesting pieces of information as we walked from one place to another. The meeting point was in front of Eataly, the famous Italian marketplace opened few years back by Chef Lidia Bastianich, Joe Bastianich and celebrity Chef Mario Batali.

We went inside, admiring the architecture, as well as enjoying a double espresso made at Caffe Vergnano, a coffee shop opened in 1882 in Italy.

Caffe Vergnano, Eataly in NYC, New York — Caffe Vergnano, Eataly in NYC, New York

Espresso machine at Caffe Vergnano, Eataly in NYC, New York — Espresso machine at Caffe Vergnano, Eataly in NYC, New York

Espresso at Caffe Vergnano, Eataly in NYC, New York — Espresso at Caffe Vergnano, Eataly in NYC, New York

I was literally mesmerized by the coffee machine they were using, that was not only huge, but also beautiful, like the Rolls Royce of espresso machines. We then crossed the street, and ended up at Madison Square Park, home of the first two Madison Square Gardens. And guess what? We ended up at Shake Shack, right after they opened, explaining the short line in front of us.

Shake Shack at Madison Square Park, NYC, New York

When I think that the first time I tried this place I did not like it...Well, I changed my mind and I am a big fan of their burger, not the wait though...

Burgers at Shake Shack at Madison Square Park, NYC, New York — Burgers at Shake Shack at Madison Square Park, NYC, New York

'Shroom burger at Shake Shack at Madison Square Park, NYC, New York — 'Shroom burger at Shake Shack at Madison Square Park, NYC, New York

Vanilla milkshake at Shake Shack at Madison Square Park, NYC, New York — Vanilla milkshake at Shake Shack at Madison Square Park, NYC, New York

Park Burger at Shake Shack at Madison Square Park, NYC, New York — Park Burger at Shake Shack at Madison Square Park, NYC, New York

Jodi went for their 'shroom burger (crisp-fried portobello mushroom filled with melted muenster and cheddar cheeses, topped with lettuce, tomato and shack sauce) and I decided to try their Park Burger, a limited offer, made with applewood smoked bacon and a cave-aged jasper hill raw cow's milk cheese sauce. To help digest all of this, I got a vanilla milkshake that was delicious. There is no question that this place is worth trying, despite the long wait you may face when going there: Danny Meyer's burger chain is one of the best. When I think that it all started with a food cart at that location, before this flagship kiosk opened in 2004. And now, they have restaurants across the US as well as in UK, Turkey, Russia and Middle East.

Obica, Italian restaurant in NYC, New York

Then, we walked to the Flatiron building where Robert explained to us the origin of the expression "giving them the 23 Skidoo" that was unknown to me to be honest...Here is an extract from Wikipedia:

Perhaps the most widely known story of the origin of the expression concerns the area around the triangular-shaped Flatiron Building at Madison Square in New York City. The building is located on 23rd Street at the intersection of Fifth Avenue and Broadway, the latter two of which intersect at a very oblique angle. Because of the shape of the building, winds swirl around it. During the early 1900s, groups of men reportedly gathered to watch women walking by have their skirts blown up, revealing legs, which were seldom seen publicly at that time. Local constables, when sometimes telling such groups of men to leave the area, were said to be "giving them the 23 Skidoo".

We then walked to Obica (means "that's happening right before your eyes" in an old Neapolitan dialect), an Italian restaurant we passed by so many times.

Exchange buffet signage at Obica, Italian restaurant in NYC, New York — Exchange buffet signage at Obica, Italian restaurant in NYC, New York

At the entrance of Obica, you cannot miss the old signage from The Exchange Buffet, that is said to have been the first cafeteria in the US; signage that the owner found when building the restaurant. This is definitely an incredible piece of history and it is great that they kept it.

Dining room at Obica, Italian restaurant in NYC, New York

Bar at Obica, Italian restaurant in NYC, New York

This restaurant is huge, with a large dining room upstairs, as well as a room downstairs that is perfect for private parties. It had an interesting feel, modern and rustic at the same time, with definitely some warmth, thanks to the exposed brick, wooden bar and tables. Menu wise, they offer the usual dishes you would find in an Italian restaurant, but with some particularities. For instance, Obica being a mozzarella bar, you cannot miss this divine cheese that they ship twice a week from Italy. We got to try their burrata that was spectacular: so creamy, light and refreshing, that I was glad that Jodi paced herself...

Burrata at Obica, Italian restaurant in NYC, New York

We ate it with some house made bread that I would have finished if I did not know a pizza would be served later.

Breads at Obica, Italian restaurant in NYC, New York

I was definitely curious about the pizza that is Neapolitan style, made with triple-0 and whole wheat flour, the dough being left to rise for 48 hours. They cook it in a Valiorani gas oven made in Italy.

Gas oven at Obica, Italian restaurant in NYC, New York

Pizza at Obica, Italian restaurant in NYC, New York

The pizza we tried was the Pomodoro Biologico e Mozzarella, made with organic tomato, Mozzarella di Bufala and basil. This was really good and I liked the texture of the crust that was delighfully crispy.

Foccacina at Obica, Italian restaurant in NYC, New York — Foccacina at Obica, Italian restaurant in NYC, New York

We also tried some foccacina that is like pizza crust brushed with olive oil.

After sampling all of this, we definitely want to go back to Obica for dinner! But we had to leave and our next stop was in the corner of Broadway and 20th street, where we stopped in front of a beautiful cast iron building that today house Brooks Brothers and offices, but used to be owned by Lord & Taylor who opened a store there, in 1870, in this area known as Ladies' mile. We then crossed the street to go to Beecher's, a cheese shop that opened in 2011.

If you are a cheese lover, you have to see this place, where they make their flagship cheese right there, using a process called cheddaring. Yes, their flagship cheese is simply called flagship and it is gruyere made with the same process as cheddar.

Making cheese at Beecher's cheese shop in NYC, New York — Making cheese at Beecher's cheese shop in NYC, New York

Cheddaring at Beecher's cheese shop in NYC, New York — Cheddaring at Beecher's cheese shop in NYC, New York

They make cheese most of the day, using milk stored in the huge tank that is in the back of the room on the ground floor.

At Beecher's, you can either sit upstairs for a casual meal, or go downstairs, in the cellar, where you can have a meal surrounded by cheese that is aging up to 18 months.

The cellar at Beecher's cheese shop in NYC, New York

After trying some samples, we tried their grilled cheese, made with the flagship cheese.

flagship at Beecher's cheese shop in NYC, New York — flagship at Beecher's cheese shop in NYC, New York

Grilled cheese at Beecher's cheese shop in NYC, New York — Grilled cheese at Beecher's cheese shop in NYC, New York

This was a very good grilled cheese: not too greasy on the outside, the bread was crispy and they were definitely generous with the amount of cheese.

The last stop was Breads Bakery.

Jodi kept talking about this place since she tried their croissant at her friend Tessa's place. So here we were, like VIPs, going in the back of the kitchen, where we looked, envious and trying not to drool, at the delicious viennoiseries and breads they make.

The kitchen at Breads bakery in NYC, New York — The kitchen at Breads bakery in NYC, New York

Scale at Breads bakery in NYC, New York — Scale at Breads bakery in NYC, New York

First, we saw the rolls they prepare for Burger and Lobster, a place located close by that serves lobster rolls and...burgers.

Burger buns at Breads bakery in NYC, New York — Burger buns at Breads bakery in NYC, New York

Lobster rolls at Breads bakery in NYC, New York — Lobster rolls at Breads bakery in NYC, New York

Then, the challah bread that looked succulent.

Challah bread at Breads bakery in NYC, New York — Challah bread at Breads bakery in NYC, New York

As well as the croissants, croissants aux amandes and cinnamon buns.

Croissants and cinnamon buns at Breads bakery in NYC, New York — Croissants and cinnamon buns at Breads bakery in NYC, New York

Cinnamon buns at Breads bakery in NYC, New York — Cinnamon buns at Breads bakery in NYC, New York

Almond croissants at Breads bakery in NYC, New York — Almond croissants at Breads bakery in NYC, New York

Croissants at Breads bakery in NYC, New York — Croissants at Breads bakery in NYC, New York

Or preparing bread before putting it in the oven:

Preparing bread at Breads bakery in NYC, New York — Preparing bread at Breads bakery in NYC, New York

But we were there for one reason: their chocolate babka that has been named the best in New York City by New York Magazine. I tried a babka last year and was not that fond of it, but after trying this one, I am sold! It was spectacular!

Chocolate babka at Breads bakery in NYC, New York — Chocolate babka at Breads bakery in NYC, New York

They prepare it with French butter (explaining the flakiness), nutella and Belgian chocolate. Imagine that Jodi does not like nutella, but inhaled her slice (to my disappointment, as I was hoping for some more...). I would go to Breads just for this, but there were other items like the rugalah that I certainly want to try.

We finished the tour full and glad we experienced it: Like A Local Tours is definitely worth considering if you want to indulge while learning history about this amazing city.

Enjoy (I did)!

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

Obica Mozzarella Bar Pizza E Cucina on Urbanspoon

I Just Want To Eat! 5/24/15 I Just Want To Eat! 5/24/15

Da Mikele by Luzzo's in Tribeca, NYC, New York

This is the ultimate pizza as it has four corner slices, preventing any fight over the almighty deliciousness that a corner is. I mean, who would want s middle slice from a Sicilian pizza???
The first bite was fantastic: the nicely charred crust was delightfully crispy and the sauce was divine. And that cheese...When you have tried mozzarella di bufala, there is no turning back!

If you ask me, luzzo's is one of the best pizzerias in New York City. I discovered it during a pizza tour two years ago and went to probably all their locations: in the East Village, at The Gansevoort Market, and now, TriBeCa.

Dining room at Da Mikele by Luzzo's in Tribeca, NYC, New York — Dining room at Da Mikele by Luzzo's in Tribeca, NYC, New York

With a totally different decor from their flagship restaurant (look up and you will see what's on the ceiling), the one in TriBeCa displays a modern rusticity. I could definitely see myself having a drink or some pizza at the large bar. It is also a warm place, thanks to the exposed brick; my only regret is that the brick oven is not visible from the dining room. Last, I should mention the scooter at the entrance, adding a bit of authenticity to the place.

Scooter at Da Mikele by Luzzo's in Tribeca, NYC, New York — Scooter at Da Mikele by Luzzo's in Tribeca, NYC, New York

Each time I went to Luzzo's, I was not disappointed and we were looking forward to trying different dishes. Few minutes after we ordered, they brought us some delicious bread, made in their oven, that we eagerly dipped in olive oil. I guess the base was pizza dough, with some yeast added.

Bread and olive oil at Da Mikele by Luzzo's in Tribeca, NYC, New York — Bread and olive oil at Da Mikele by Luzzo's in Tribeca, NYC, New York

Then, came the arancini di riso, some deliciously creamy, cheesy and crunch rice balls that are served with marinara sauce.

Arancini di riso at Da Mikele by Luzzo's in Tribeca, NYC, New York — Arancini di riso at Da Mikele by Luzzo's in Tribeca, NYC, New York

But, it was nothing in comparison with the pizza that came after that. We ordered a small "The quadrata", an old fashioned square pizza made with mozzarella di bufala, tomatoes, oregano and garlic.

Quadrata pizza at Da Mikele by Luzzo's in Tribeca, NYC, New York — Quadrata pizza at Da Mikele by Luzzo's in Tribeca, NYC, New York

This was another delicious meal and I wished that we did not have other plans for dessert so we could dive into their dessert menu. If you've never been to Luzzo's, I highly recommend it. As far as I am concerned, I will certainly go back!

Enjoy (I sure did)!

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

I Just Want To Eat! 5/22/15 I Just Want To Eat! 5/22/15

Avra Estiatorio, Greek restaurant in NYC, New York

For my birthday, we went to Avra Estiatorio, an elegant Greek restaurant located Midtown East. When people asked me if I already went there, I answered affirmatively: I went there more than 10 years ago and remember two things: the long wait (couple of minutes became 45 minutes) and the delicious fresh lobster I ate. I was hoping the first would not repeat...Well, it kind of did...

It was a Tuesday and the place was packed. Despite our reservation, we probably waited 25 minutes and they attempted to give us a table right next to the bar, where would have had other patrons derrieres as the sole sight. So we respectfully declined and waited for a better table that unfortunately never came: I sat my back to the door that was wide open (so the wait staff could go outside to serve people sitting at the terrace), the cold air forcing me to put my jacket on.

After we ordered, they brought us a bread basket (I was expecting pita), with olives, radicchio and some house made hummus that was a bit liquid. We started off with the fried saganaki:

At Avra, they do not flambé it, but, it was not necessary, the fried version being delicious: crispy, not greasy, gooey and chewy at the same time. Then, for her entrée, Jodi ordered the Tonos or Grilled sushi quality tuna with sautéed swiss chard and sliced marinated beets.

The fish was very good, perfectly cooked rare, as requested. However, the swiss chard was not Jodi or myself's favorite...

On my side, I ordered the youvetsi or Shrimp, scallops, clams and mussels in tomato and herbs with orzo and feta cheese.

This was terrific dish: first, the seafood was amazing, tasting very fresh and perfectly cooked. I should mention the large size of these shrimp that would make you regret to have dined once at Red Lobster and enjoyed their shrimp...Then, the orzo, bathed in this delicious sauce and sprinkled with feta was spectacular. This is definitely a dish I recommend.

For dessert, we went for baklava:

And a Galaktoboureko that is a custard pie:

I admit that I preferred the Galaktoboureko that was a first, the custard complementing well the sweetness of the sugar syrup. The baklava was just ok and definitely not the best I had (Molyvos has an awesome one!).

The dinner at Avra Estiatorio was good, but I prefer Thalassa or Molyvos: the food is better and the atmosphere less stuffy....

I Just Want To Eat! 5/20/15 I Just Want To Eat! 5/20/15

Haldi, Indian restaurant in Curry Hill, NYC, New York

Haldi is one the new new venues Michelin-starred Executive Chef Hemant Mathur is devoting his time and talent to grow. Chef Mathur is not unknown to me as I was lucky enough to taste his amazing food at Tulsi in November 2013 (he got a Michelin star there), but without a chance to meet with him. I mean, he has an impressive resume: worked at Bukhara, one of the popular restaurants in Deli that I tried last year; he teamed up to open Devi, getting a Michelin star in 2007, being the first Indian restaurant in the country to get one. I admit that I did not like Devi that since closed, but it was anyway way after Chef Mathur left the restaurant.

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

Executive Chef Hemant Mathur at Haldi, Indian restaurant in Curry Hill, NYC, New York — Executive Chef Hemant Mathur at Haldi, Indian restaurant in Curry Hill, NYC, New York

We spoke a bit with Chef Mathur and I was truly pleased to see how nice and humble he is (he was also going from table to table to check with the patrons how the food was). Contrary to Devi or Tulsi, Haldi is more casual.

Dining room at Haldi, Indian restaurant in Curry Hill, NYC, New York — Dining room at Haldi, Indian restaurant in Curry Hill, NYC, New York

Ceiling at Dining room at Haldi, Indian restaurant in Curry Hill, NYC, New York — Ceiling at Dining room at Haldi, Indian restaurant in Curry Hill, NYC, New York

Food wise, the menu is not your usual Indian menu: there are of course traditional Indian dishes like Chicken Tikka Massala or vegetable samosas, but the majority of the dishes were unknown to me. These were regional specialties from Bengal as well as Rajasthan (Marwari). I should also mention the jewish bites and entrées that I have never seen before. So we tried different dishes in a tasting size. With my meal, I tried the different kinds of lassi: mango, salty (made with black salt and cumin) and sweet.

Mango lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York — Mango lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Salty lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York — Salty lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Sweet lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York — Sweet lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York

After we sat, they brought us some papadum with tamarind sauce to open our appetite.

Papadum at Haldi, Indian restaurant in Curry Hill, NYC, New York — Papadum at Haldi, Indian restaurant in Curry Hill, NYC, New York

Then, came our appetizers. The first ones where from Bengal.

Jhal Muri or puffed rice, peanuts, green chutney and tomatoes.

Jhal Muri at Haldi, Indian restaurant in Curry Hill, NYC, New York — Jhal Muri at Haldi, Indian restaurant in Curry Hill, NYC, New York

Lamb egg roll, that is different from the Chinese egg roll and is more similar to a kati roll that had been fried.

Lamb egg roll at Haldi, Indian restaurant in Curry Hill, NYC, New York — Lamb egg roll at Haldi, Indian restaurant in Curry Hill, NYC, New York

It was served with a garlic and onion chutney.

Garlic and onion chutney at Haldi, Indian restaurant in Curry Hill, NYC, New York — Garlic and onion chutney at Haldi, Indian restaurant in Curry Hill, NYC, New York

Chingri Malai or shrimp in a coconut and tamarind sauce, served with lachi that is a fried bread similar to puri.

Chingri Malai at Haldi, Indian restaurant in Curry Hill, NYC, New York — Chingri Malai at Haldi, Indian restaurant in Curry Hill, NYC, New York

Lachi bread at Haldi, Indian restaurant in Curry Hill, NYC, New York — Lachi bread at Haldi, Indian restaurant in Curry Hill, NYC, New York

Then, we got cheese samosas that are a jewish recipe.

Cheese samosas at Haldi, Indian restaurant in Curry Hill, NYC, New York — Cheese samosas at Haldi, Indian restaurant in Curry Hill, NYC, New York

All these appetizers were delicious, my favorite being the chingri malai: that sauce was incredibly good!

Then, the entrées came. No chicken tikka massala for me as it is too standard. We had some vegetarian dishes that were succulent. First was the kali dal, made with black lentils and being similar to dal makhni (so creamy, yum):

Kali dal at Haldi, Indian restaurant in Curry Hill, NYC, New York — Kali dal at Haldi, Indian restaurant in Curry Hill, NYC, New York

The other one was the Haldi paneer (from Rajasthan). Paneer is cottage cheese; at Haldi, they smother it in a tomato and onion gravy.

Haldi paneer at Haldi, Indian restaurant in Curry Hill, NYC, New York — Haldi paneer at Haldi, Indian restaurant in Curry Hill, NYC, New York

I then could not resist trying the lamb kebab, served with papaya, poppy seeds and habanero pepper.

Lamb kebab at Haldi, Indian restaurant in Curry Hill, NYC, New York — Lamb kebab at Haldi, Indian restaurant in Curry Hill, NYC, New York

As well as the shrimp ajwai tikka, served in a creamy marinade.

Shrimp ajwai kebab at Haldi, Indian restaurant in Curry Hill, NYC, New York — Shrimp ajwai kebab at Haldi, Indian restaurant in Curry Hill, NYC, New York

Last was chicken makhmura, a jewish entrée. It was diced chicken in an almond-cashew sauce.

Chicken Makhmura at Haldi, Indian restaurant in Curry Hill, NYC, New York — Chicken Makhmura at Haldi, Indian restaurant in Curry Hill, NYC, New York

We ate our entrées with either rice or some deliciously buttery naan bread.

Rice at Haldi, Indian restaurant in Curry Hill, NYC, New York — Rice at Haldi, Indian restaurant in Curry Hill, NYC, New York

Naan bread at Haldi, Indian restaurant in Curry Hill, NYC, New York — Naan bread at Haldi, Indian restaurant in Curry Hill, NYC, New York

We were definitely full after all these dishes, but could not resist to try one of their desserts: misti dhoi that is a custard made of caramelized sugar, reduced milk and yogurt.

Misti dhoi at Haldi, Indian restaurant in Curry Hill, NYC, New York — Misti dhoi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Last, we drank a massala chai, that definitely helped digest after such a meal.

Massala chai at Haldi, Indian restaurant in Curry Hill, NYC, New York — Massala chai at Haldi, Indian restaurant in Curry Hill, NYC, New York

This was delicious: Haldi is definitely an Indian restaurant I recommend. The food, quite unusual, was fantastic and with the right amount of heat. I cannot wait to try the other restaurants of Chef Mathur and will certainly go back to Haldi.

Enjoy (I did)!

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

I Just Want To Eat! 5/18/15 I Just Want To Eat! 5/18/15

Bagatelle, French restaurant in the Meatpacking District, NYC, New York

I was recently invited to a blogger dinner at Bagatelle, the popular French restaurant in the Meatpacking district. There, I had a fantastic time with the team of Blue Polo Interactive, Inc. (Jocelyn, Michael and Josh), as well as my fellow bloggers, Malini, The Restaurant Fairy, and Christine. There, we got to meet with Chef Sebastien Chamaret, who gave us an exclusive tour of the busy kitchen.

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

Bagatelle in the Meatpacking District, NYC, New York — Bagatelle in the Meatpacking District, NYC, New York

Chef Sebastien Chamaret from Bagatelle in the Meatpacking District, NYC, New York — Chef Sebastien Chamaret from Bagatelle in the Meatpacking District, NYC, New York

The dinner was around 7pm and, for my first time there, I did not know what to expect, although one of my colleagues, Jérome, warned me that there might be some dancing on the tables at some point...Not so surprising as bagatelle means frivolous in French. I, of course, noticed the elegant decor, with white being predominant, and beautiful chandelier adding some chic to the place. I could also not miss the impressive bar and the even more impressive bottles of champagne sitting on one of the sides.

Dining room at Bagatelle in the Meatpacking District, NYC, New York — Dining room at Bagatelle in the Meatpacking District, NYC, New York

Champagne at Bagatelle in the Meatpacking District, NYC, New York — Champagne at Bagatelle in the Meatpacking District, NYC, New York

After a certain time, enjoying our meal, the lights got dimmed and the DJ started entertaining a crowd that got more and more excited as the evening went. I left at 11pm, but apparently, it was only the start of what would become a real party.

We, of course, accompanied our dishes with a nice selection of wines, recommended by their sommelier, Thibault. Before the dinner started, I decided to cool myself down with a nice glass of Riesling.

Riesling at Bagatelle in the Meatpacking District, NYC, New York — Riesling at Bagatelle in the Meatpacking District, NYC, New York

Then, for dinner, we switched between white and red. For white, we went for a Chassagne-Montrachet 1er cru 2011, Clos Saint Marc.

Chassagne-Montrachet 1er cru 2011, Clos Saint Marc at Bagatelle in the Meatpacking District, NYC, New York — Chassagne-Montrachet 1er cru 2011, Clos Saint Marc at Bagatelle in the Meatpacking District, NYC, New York

For red, we had a fantastic Bordeaux: a Saint-Estephe, Chateau Lafon-Rochet, Grand cru classe 2005:

Saint-Estephe, Chateau Lafon-Rochet, Grand cru classe 2005 at Bagatelle in the Meatpacking District, NYC, New York — Saint-Estephe, Chateau Lafon-Rochet, Grand cru classe 2005 at Bagatelle in the Meatpacking District, NYC, New York

The wine was excellent, and the only problem of the evening was to find space on the table for the food, with all these different glasses...

Table at Bagatelle in the Meatpacking District, NYC, New York — Table at Bagatelle in the Meatpacking District, NYC, New York

First, they brought us some bread (you cannot have a French meal without bread!) with some ricotta that added a fresh note.

Bread and ricotta at Bagatelle in the Meatpacking District, NYC, New York — Bread and ricotta at Bagatelle in the Meatpacking District, NYC, New York

Then, the appetizers came. You might not have gone to a dinner with a blogger, but understand that we were all camera ready to get a shot, standing up to be able to get a good photo, without spilling any wine or water.

Photoshoot at at Bagatelle in the Meatpacking District, NYC, New York — Photoshoot at at Bagatelle in the Meatpacking District, NYC, New York

We got:

Gnocchi truffé a la Parisenne de Nicolas, or homemade gnocchi with black truffle pesto and truffle sauce. The gnocchi were light and fluffy, with the aroma of truffle making you want to eat the entire plate.

Gnocchi truffé a la Parisenne de Nicolas, or homemade gnocchi with black truffle pesto at Bagatelle in the Meatpacking District, NYC, New York — Gnocchi truffé a la Parisenne de Nicolas, or homemade gnocchi with black truffle pesto at Bagatelle in the Meatpacking District, NYC, New York

Tartare de thon Bagatelle composed of ahi tuna tartare, avocado salad, lime soy vinaigrette and taro chips.

Tartare de thon Bagatelle at Bagatelle in the Meatpacking District, NYC, New York — Tartare de thon Bagatelle at Bagatelle in the Meatpacking District, NYC, New York

Ceviche de Saumon Sauvage, or marinated Wild king salmon, kumquats confit & yuzu emulsion (beautifully presented in a scallop shell and so refreshing, with a perfect acidity):

Ceviche de Saumon Sauvage at Bagatelle in the Meatpacking District, NYC, New York — Ceviche de Saumon Sauvage at Bagatelle in the Meatpacking District, NYC, New York

Chou frisé or baby kale with dry cranberries, ricotta salata, pickled shallots and sunflower seeds. It was good, but I definitely enjoyed more the gnocchi and tartare. I mean, how many times did you read that I ordered a salad for lunch or dinner?

Kale salad at Bagatelle in the Meatpacking District, NYC, New York — Kale salad at Bagatelle in the Meatpacking District, NYC, New York

Then came the entrées:

First was the Filet de saumon sauvage grillé or grilled wild salmon. It was served with asparagus and a Hollandaise sauce.

Filet de saumon sauvage grillé or grilled wild salmon at Bagatelle in the Meatpacking District, NYC, New York — Filet de saumon sauvage grillé or grilled wild salmon at Bagatelle in the Meatpacking District, NYC, New York

The second fish was a halibut or Filet de Flétan, served with fava beans, crushed fingerling potatoes and a hazelnut salsa.

Halibut at Bagatelle in the Meatpacking District, NYC, New York — Halibut at Bagatelle in the Meatpacking District, NYC, New York

Both fish dishes were good; however, my favorite was the salmon that had a delicious crispy skin.

Next was the coquilles Saint-Jacques rôties or scallops, served with baby artichokes, fennel “farrotto” and orange-saffron emulsion; it was one of the favorites of the people sitting around the table.

coquilles Saint-Jacques or scallops at Bagatelle in the Meatpacking District, NYC, New York — coquilles Saint-Jacques or scallops at Bagatelle in the Meatpacking District, NYC, New York

After the sea, came the land. First was the Canard a l'orange et citronelle. It was duck breast with a succulent confit leg fritter, glazed baby turnips and an orange and lemongrass sauce.

Canard a l'orange et citronelle at Bagatelle in the Meatpacking District, NYC, New York — Canard a l'orange et citronelle at Bagatelle in the Meatpacking District, NYC, New York

But my favorite was definitely the Poulet fermier roti et truffé, served with country style potatoes. I mean, that chicken and these potatoes were simply incredible and I did not miss a bite, including the tasty chicken skin.

Poulet fermier roti et truffé at Bagatelle in the Meatpacking District, NYC, New York — Poulet fermier roti et truffé at Bagatelle in the Meatpacking District, NYC, New York

When we thought it was time for desserts, two dishes came...First was the pizza a la truffe noire or pizza with black truffle, creme fraiche and scamorza cheese (Italian cow's milk cheese, similar to mozzarella).

pizza a la truffe noire at Bagatelle in the Meatpacking District, NYC, New York — pizza a la truffe noire at Bagatelle in the Meatpacking District, NYC, New York

And then, the Chateaubriand or beef tenderloin, served with truffled mash, peppercorn and red wine sauces. This is for two people, but I admit that I would not mind not sharing...

Chateaubriand at Bagatelle in the Meatpacking District, NYC, New York — Chateaubriand at Bagatelle in the Meatpacking District, NYC, New York

Truffled mash with Chateaubriand at Bagatelle in the Meatpacking District, NYC, New York — Truffled mash with Chateaubriand at Bagatelle in the Meatpacking District, NYC, New York

At this point, I regretted not wearing my stretch pants, especially when desserts came...We to to try:

The chocolate mousse:

Mousse au chocolat at Bagatelle in the Meatpacking District, NYC, New York — Mousse au chocolat at Bagatelle in the Meatpacking District, NYC, New York

The tarte tatin (my favorite; that crust was delightfully buttery):

Tarte tatin at Bagatelle in the Meatpacking District, NYC, New York — Tarte tatin at Bagatelle in the Meatpacking District, NYC, New York

The ile flottante (egg white poached meringue with creme anglaise, almonds and caramel):

Ile flottante at Bagatelle in the Meatpacking District, NYC, New York — Ile flottante at Bagatelle in the Meatpacking District, NYC, New York

But the most spectacular is their giant sunday that comes with sparklers, accompanied by music, sometimes clapping and clamoring of the other guests.

Sunday at Bagatelle in the Meatpacking District, NYC, New York — Sunday at Bagatelle in the Meatpacking District, NYC, New York

That ice cream was giant! Look at its size compared to the chocolate mousse! We just had time to snap some photos and so asked for more sparklers so we could take a video.

I finished the meal with a decaf espresso, although people around the table were stunned that it could even exist, or that someone would have the guts to order such a thing.

Decaf espresso at Sunday at Bagatelle in the Meatpacking District, NYC, New York — Decaf espresso at Sunday at Bagatelle in the Meatpacking District, NYC, New York

This was a fantastic dinner: great company and good food in a restaurant that is worth knowing. Bagatelle is definitely unique and has this great atmosphere that would make you think that you are far away, on vacation somewhere...

Thanks to the Bagatelle and Blue Polo Interactive team for organizing this wonderful event.

Enjoy (I did)!

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

I Just Want To Eat! 5/16/15 I Just Want To Eat! 5/16/15

Ponty Bistro, French-African and Mediterranean Cuisine in NYC, New York

Ponty Bistro is an interesting restaurant; not because of the decor, but more the selection of dishes that are French, African and Mediterranean. There, Chef Cisse, who opened the restaurant in 2008 with his cousin, after years in the restaurant business and an impressive resume (Daniel Boulud at Daniel Restaurant, Vong and Mercer Kitchen for Jean-Georges Vongerichten and others), crafted an eclectic menu adding some African influence to some traditional dishes.

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

Chef Cisse at Ponty Bistro in NYC, New York — Chef Cisse at Ponty Bistro in NYC, New York

But do not imagine that all dishes are like that and if you are more traditional, you will surely find something that will suit you, whether it is Italian (ravioli or pasta) or French (carré d'agneau).

Decor wise, this 45 seat restaurant is like a trip to another place, if it was not for the loud noise of the street outside that brings you back to the reality of the city when the windows are open.

Dining room at Ponty Bistro in NYC, New York — Dining room at Ponty Bistro in NYC, New York

African wood sculpture at Ponty Bistro in NYC, New York — African wood sculpture at Ponty Bistro in NYC, New York

To start off the evening, I decided to try one of their martinis (know that those are not traditional ones made with gin and vermouth). I, of course, chose The French, made with cassis, pineapple and vodka. It was fairly refreshing, having the right balance between the two kinds of fruit (they apparently use fresh fruit), and on the light side as far as the alcohol content is concerned. This was fine for me as I am not too much of a cocktail guy, but it could be dangerous as some may drink it as they would drink milk...

French martini at Ponty Bistro in NYC, New York — French martini at Ponty Bistro in NYC, New York

Then came first dish that is not on the menu (know that these were tasting portions): it is a special that is served everyday and that one would appreciate as the temperature rises. It was a gazpacho, made with tomato, cucumber and Berber spices (light touch).

Gazpacho at Ponty Bistro in NYC, New York — Gazpacho at Ponty Bistro in NYC, New York

The second dish was surprisingly good: it was a kale salad with pine nuts, dried cherries, apple, dried apricot and goat cheese, perfectly dressed with a lemon and honey vinaigrette. I wrote "surprisingly ", because I admit I cringed when I heard the word "kale". It is probably bad experiences in the past, when I ended up with bitter leaves that made up my mind about these trendy leaves. I liked it and finished my plate...

Kale salad at Ponty Bistro in NYC, New York — Kale salad at Ponty Bistro in NYC, New York

After the kale salad, we got a taste of their wild mushroom risotto. That was a great dish: classic but perfectly executed, with an aroma that could have made me forget my bonnes manieres (etiquette), making me not wait for my fellow bloggers to be served before starting to eat.

Wild mushroom risotto at Ponty Bistro in NYC, New York — Wild mushroom risotto at Ponty Bistro in NYC, New York

Then, it escalated to an even better dish: mussels or moules Africana.

Mussels Africana at Ponty Bistro in NYC, New York — Mussels Africana at Ponty Bistro in NYC, New York

The sauce was made with coconut milk, curry and lemongrass. It had a very subtle heat that I only felt after eating few of these giant mussels that are sourced in Long Island. Understand: that sauce was delicious with either bread, fries (hand cut and heavenly crispy) or simply eaten with a spoon. Ok, so you probably noticed that I mentioned dipping the fries in the sauce. Well, I do not see any other purpose when pairing fries and mussels! Try it!

French fries at Ponty Bistro in NYC, New York — French fries at Ponty Bistro in NYC, New York

The last dish was Le Poulet Tagine or the chicken tagine, a Moroccan dish.

Le poulet tagine at Ponty Bistro in NYC, New York — Le poulet tagine at Ponty Bistro in NYC, New York

Chef Cisse really cooks it in a tagine, this traditional pot that gave the name to these succulent dishes. The chicken, perfectly cooked, was smothered by a sauce loaded with spices that had a little kick. It was served with couscous as well as vegetables cut in small pieces.

Last were desserts. We tried three of them:
The chocolate fondant (damn it, my fellow bloggers got the best part):

Chocolate frondant at Ponty Bistro in NYC, New York — Chocolate frondant at Ponty Bistro in NYC, New York

The crème brûlée:

Creme brûlée at Ponty Bistro in NYC, New York — Creme brûlée at Ponty Bistro in NYC, New York

The tiramisu:

Tiramisu at Ponty Bistro in NYC, New York — Tiramisu at Ponty Bistro in NYC, New York

My favorite was definitely the tiramisu that was delicious and ended the evening on a nice note. For sure, the dishes showed how versatile Chef Cisse is, proposing a wide range of choices well executed. Ponty Bistro is the kind of place that can satisfy any crowd, adventurous or not. So, you may want to check it out...

Enjoy (I did)!

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

I Just Want To Eat! 5/14/15 I Just Want To Eat! 5/14/15

Marc Forgione restaurant in Tribeca, NYC, New York

The last and only time we went to Marc Forgione, the eponymous restaurant of the celebrity Chef was in 2011; but trust me: I still remember a phenomenal meal there and could talk about most of the dishes we had with detail, although they are not anymore on the menu. It was time to go back and they welcomed us back after we sat, not because I am someone you would never forget, but because they probably keep the names of their customers in a database that is checked whenever somebody makes a reservation.

Dining room at Marc Forgione restaurant in Tribeca, NYC, New York — Dining room at Marc Forgione restaurant in Tribeca, NYC, New York

Decor wise, it is a warm and rustic place, with a noisy side, close to the bar, that has dimmer lights than where we were seated. In fact, we sat at the table next to the one we sat the first time we went, and next to a couple who had apparently too many drinks...

After we ordered, they brought us some very good potato buns, that were homemade.

Potato buns at Marc Forgione restaurant in Tribeca, NYC, New York — Potato buns at Marc Forgione restaurant in Tribeca, NYC, New York

As well as some amuse-bouche composed of an everything bagel with crème fraiche and a salmon rillette.

Everything bagel with crème fraiche and a salmon rillette at Marc Forgione restaurant in Tribeca, NYC, New York — Everything bagel with crème fraiche and a salmon rillette at Marc Forgione restaurant in Tribeca, NYC, New York

It started well and I was looking forward for the foie gras that I ordered for the appetizer.

Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York — Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York

Brioche for Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York — Brioche for Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York

Smoked almond jam for Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York — Smoked almond jam for Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York

It was served with two brioche, husk berries with either cilantro, mint or basil, and a fantastic smoked almond jam that I ate even without the foie; although, with the foie, it was succulent, the sweetness of the jam complementing well the foie gras and the crunchiness of the almonds adding a nice texture to the dish.

Jodi did not order any appetizer and went straight to her entrée. She chose the halibut en croute, without the hazelnuts. It was served with a sauce "proposal". I do not know what proposal it was but I accepted it, digging a bit more than I should have in her dish...

Halibut en croute at Marc Forgione restaurant in Tribeca, NYC, New York — Halibut en croute at Marc Forgione restaurant in Tribeca, NYC, New York

The fish was fantastic: perfectly cooked and flakey.

On my side, I got the dover sole with lobster mousse, brussels sprouts and truffle. It was their interpretation of a lobster roll apparently. I liked it, not as much as the halibut, but still. The fish was good and well cooked.

Dover sole with lobster at Marc Forgione restaurant in Tribeca, NYC, New York — Dover sole with lobster at Marc Forgione restaurant in Tribeca, NYC, New York

Before bringing us dessert, they brought a ginger pomegranate shot that was a nice way to clean our palates before finishing our meal on a sweet note.

Ginger pomegranate shot at Marc Forgione restaurant in Tribeca, NYC, New York — Ginger pomegranate shot at Marc Forgione restaurant in Tribeca, NYC, New York

So, then was dessert. We decided to go for the S'mores.

S'mores at Marc Forgione restaurant in Tribeca, NYC, New York — S'mores at Marc Forgione restaurant in Tribeca, NYC, New York

It was composed of a sort of brownie with a Graham cracker crust, a toasted marshmallow and a vanilla ice cream. I loved it and just wished there were more marshmallow. I definitely recommend this dish.

At the end of the meal, they brought us some peppermint chocolate, another occasion to have palate cleanser...

We definitely had a great dinner at Marc Forgione: the food was original, creative and delicious. Would I go back? For sure!

Enjoy (I did)!

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

I Just Want To Eat! 5/12/15 I Just Want To Eat! 5/12/15

Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Rotisserie chicken brings to me some childhood memories, from the time we were going to the farmers' market on Sundays or when we passed by the butcher's section at the supermarket, our noses filled with the delicious and appetizing smell of the roasted bird. I love rotisserie chicken and could eat a whole one with some mayonnaise or simply by dipping the meat in the almighty juice.

Eiffel Tower at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York — Eiffel Tower at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Dining room at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York — Dining room at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

So I was definitely excited when I discovered Poulette, a French-inspired rotisserie chicken place located on the upper part of Hell's Kitchen. I went there on a Saturday, for lunch, and was glad there was nobody yet. I immediately liked the setting: simple and clean decor, with white brick walls and exposed filament bulbs.

Exposed filament bulb at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York — Exposed filament bulb at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Menu wise, I was not sure what to get. First, I should mention that this is a place for the carnivores, the dishes made exclusively with chicken, although, if you are vegetarian, you can order some sides (ratatouille, quinoa and kale salad or string beans with mushrooms for instance). I definitely hesitated between a rotisserie chicken or the chicken sandwich that could have been called The French chicken sandwich, considering it was made with a baguette and an herbed aioli, two elements that would justify the name. So, I went for the sandwich, as well as some wings. The wings choice was trickier as I love buffalo wings, but need definitely the blue cheese sauce to soothe the heat of the sauce. At Poulette, they do not serve them with blue cheese sauce and you just have to take the heat...well, not me: I therefore went for the salt and pepper ones, not really motivated by the cayenne pepper or sesame glazed options.

Chicken sandwich and wings at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York — Chicken sandwich and wings at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

After ordering at the counter, I picked a seat and my plate came few minutes later, containing both the sandwich and the wings. Looking at it, it had this rustic feel that is probably on purpose, transporting customers to a time when it was ok to eat without a fork and knife!

I began with the sandwich. The first bite of the chicken was disappointing: it was very dry.

Chicken sandwich at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York — Chicken sandwich at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Too bad because it looked very appetizing. It might have been better with smaller sizes of chicken smothered in the delicious aioli. As far as the wings were concerned, I was also very disappointed: I did not like the breading and the salt and pepper was overpowering, not being evenly spread out.

Salt and pepper wings at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York — Salt and pepper wings at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

So, no, I did not enjoy this lunch that I was looking forward to. Would I go back to Poulette? Probably not...

Enjoy (...)!

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

I Just Want To Eat! 5/8/15 I Just Want To Eat! 5/8/15

Devi, Indian restaurant in NYC, New York - CLOSED

It probably took me a year before going to Devi. Not that I could not get a reservation, but the list of restaurants I would like to visit is long as NewYork offers endless choices. I added it on my list after visiting Tulsi in November 2013, the Chef Hermant Mathur having worked at Devi, allowing the restaurant to receive a Michelin Star in 2007 and 2008. I had high hopes, but, unfortunately, it turned out to be a sad experience, far from the elegant dining experience we were expecting to get. The service was not good, not attentive at all, with maybe some serious issues in the kitchen as the food took forever to come, prompting us to leave without any dessert, as we did not want to wait any longer. Food wise, I found it overpriced for what it was, the quality being far below Tulsi, Tamarind or even Baluchi's that is owned by the same person, Rakesh Aggarwal.

Dining room at Devi, Indian restaurant in NYC, New York — Dining room at Devi, Indian restaurant in NYC, New York

The chana masala was just ok, and a bit spicy, although we asked for not spicy and they assured us they could make is as requested.

Chana Masala at Devi, Indian restaurant in NYC, New York — Chana Masala at Devi, Indian restaurant in NYC, New York

Even eating it with rice, naan or drinking some mango lassi did not help.

Rice Pulao at Devi, Indian restaurant in NYC, New York — Rice Pulao at Devi, Indian restaurant in NYC, New York

Naan at Devi, Indian restaurant in NYC, New York — Naan at Devi, Indian restaurant in NYC, New York

Mango lassi at Devi, Indian restaurant in NYC, New York — Mango lassi at Devi, Indian restaurant in NYC, New York

The chicken tikka masala was average, the sauce being good, but the chicken overcooked and so dry.

Chicken Tikka Masala at Devi, Indian restaurant in NYC, New York — Chicken Tikka Masala at Devi, Indian restaurant in NYC, New York

However, I enjoyed the dal that, although spicy, was creamy as I like it.

Dal at Devi, Indian restaurant in NYC, New York — Dal at Devi, Indian restaurant in NYC, New York

So, if you ask me if I would go back, I guess you know I will probably not...

Enjoy (...)!

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

I Just Want To Eat! 5/6/15 I Just Want To Eat! 5/6/15

Bangkok House in Hell's Kitchen, New York, NY

There, no surprise concerning the cuisine served as it is pretty standard, the only thing that would make them standout from other Thai restaurants is the prix-fixe menu that they propose for dinner, probably wanting to align with the other restaurants in the area that try to attract theater goers.

Bangkok House in Hell's Kitchen, NY, New York

Still exploring the many restaurants located on 46th, we noticed this small Thai restaurant called The Bangkok House. Well, small from the outside, big in the inside, thanks to the long shape of the dining room.

I started of course with a Thai iced tea.

Thai iced tea at Bangkok House in Hell's Kitchen, NY, New York — Thai iced tea at Bangkok House in Hell's Kitchen, NY, New York

It was very good, but had too many ice cubes in it.

We decided not to have the prix-fixe and shared the spring rolls as an appetizer.

spring rolls at Bangkok House in Hell's Kitchen, NY, New York

They were good, tasty and not greasy. Pipping hot of course...

For her entree, Jodi ordered the pad see ew.

pad see ew at Bangkok House in Hell's Kitchen, NY, New York

And I ordered the curry massaman.

curry massaman at Bangkok House in Hell's Kitchen, NY, New York

I asked for not spicy, but there was definitely a bit of kick that started building up in the back of my throat.

The food, pretty standard, was good and the portions generous. The service was also excellent, ensuring that we had everything we needed and liked the dishes.

Would I go back? Yes, if I am in the area and am looking for a Thai that serves traditional dishes. For a more modern, more original and a little pricier menu, I would go to QI in Times Square.

Enjoy (I did)!

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

And Remember: I Just Want To Eat!

I Just Want To Eat! 5/4/15 I Just Want To Eat! 5/4/15

Q2 Thai in Hell's Kitchen, NYC, New York

Q2 Thai is the type of Thai places you find in New York, where you do not go for the decor, but more for the food: delicious and cheap, especially when going for lunch and enjoying a meal for less than $10. I heard about this place few times, my colleagues mentioning how good but how spicy this place could be. So I went once to try by myself.

Well, this post was ready for publication when I discovered that the place just closed. So sad: I liked their food and was planning on going back when I saw the iron curtain down...Anyway, here is the post:

Dining room at Q2 Thai in Hell's Kitchen, NYC, New York — Dining room at Q2 Thai in Hell's Kitchen, NYC, New York

I started off with a Thai iced tea that is my favorite drink when eating Thai, the tea being heavenly sweet, allowing to tame any spiciness of the food.

Thai iced tea at Q2 Thai in Hell's Kitchen, NYC, New York — Thai iced tea at Q2 Thai in Hell's Kitchen, NYC, New York

Then, I got the first part of my meal: black bean soup and vegetable Spring roll.

Black bean soup and Spring roll at Q2 Thai in Hell's Kitchen, NYC, New York — Black bean soup and Spring roll at Q2 Thai in Hell's Kitchen, NYC, New York

Spring roll at Q2 Thai in Hell's Kitchen, NYC, New York — Spring roll at Q2 Thai in Hell's Kitchen, NYC, New York

I admit that I was surprised by the black bean soup, associating it more with Mexican cuisine rather than Thai. But, it was still good! The Spring roll was good too, being not too greasy, with not too much shell, and tasty.

Next was my usual Thai dish: chicken curry massaman.

Chicken curry massaman at Q2 Thai in Hell's Kitchen, NYC, New York — Chicken curry massaman at Q2 Thai in Hell's Kitchen, NYC, New York

I asked for it mild and the level of spiciness was perfect, this dish having a nice kick but not being overly spicy. It was delicious and I appreciated that it was not loaded with mostly potatoes.

This was a good meal and I would definitely go back to Q2 Thai. I should mention that the service there was courteous and fast. Maybe too fast as they came few times to remove the dishes, although I was not fully done...

Enjoy (I did)!

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

I Just Want To Eat! 5/2/15 I Just Want To Eat! 5/2/15

Burger Fi in Yorkville, NYC, New York

I guess Burger Fi's name is an homage to the military, the US Marines motto being Semper Fi, an abbreviation of the latin Semper Fidelis that means Always Loyal. In this case, it would be loyalty for burgers, that I have no problem to have! Each time I eat a burger, I think about how, many years ago, before meeting Jodi and before the burger craze started, I thought that the quarter pounder from McDonald's was the best...Today, there are so many chains and restaurants that elevate the burger to something else than just fast food: Burger Fi is one of them. Yes, it is a chain with many locations in Florida, Georgia, Tennessee...And New York, where we went on a Saturday, before twelve and the place was not yet full. Yes, it got crowded few minutes after.

Dining room at Burger Fi in Yorkville, NYC, New York — Dining room at Burger Fi in Yorkville, NYC, New York

Soda fountain at Burger Fi in Yorkville, NYC, New York — Soda fountain at Burger Fi in Yorkville, NYC, New York

Counter at Burger Fi in Yorkville, NYC, New York — Counter at Burger Fi in Yorkville, NYC, New York

Decor wise, there are couple of things that I noticed. First, the wood on the walls that reflects the commitment of Burger Fi to serve natural ingredients and beef raised without antibiotics or hormones, as well as the two wooden communal tables. Then, if you look on the left of the counter, you will see some bottles of wine on the wall: they serve wine by the glass or bottle, as well as craft beers. I did not go for any of these, but rather for a banana milkshake, a flavor I did not see in a while and that I love. When ordering it, you get to chose the base: vanilla or chocolate. I went for vanilla.

Banana milkshake at Burger Fi in Yorkville, NYC, New York — Banana milkshake at Burger Fi in Yorkville, NYC, New York

It was sublime: thick and flavorful. Jodi even said that it was the best milkshake she ever had! Now, that's a statement!

Then we got our burgers. Know that at Burger Fi, you do not wait for your order at the counter or get a number: you get a buzzer.

Burgers, fries and onions rings at Burger Fi in Yorkville, NYC, New York — Burgers, fries and onions rings at Burger Fi in Yorkville, NYC, New York

Instead of building our own burgers, we went for their menu items. Jodi ordered their vegi patty, a crisp quinoa patty, with white cheddar, grilled mushrooms and BurgerFi sauce served on a multigrain bun. This was a total surprise: it was good! It did not taste weird and was not mushy; to the contrary, it was tasty and a bit crispy, as advertised. It would not convert me, but still, it was pretty good.

Vegetarian burger at Burger Fi in Yorkville, NYC, New York — Vegetarian burger at Burger Fi in Yorkville, NYC, New York

On my side, instead of building my own, I went for their cheeseburger. It is composed of double Angus patty, double American cheese, lettuce, tomato, and BurgerFi® sauce.

Cheeseburger at Burger Fi in Yorkville, NYC, New York — Cheeseburger at Burger Fi in Yorkville, NYC, New York

As you can see on the photo above, the burger was branded with the name of the restaurant. The patties were similar to the way they serve burgers at Shake Shack: very thin, cooked medium. They were delicious, but I had to remove some of the iceberg lettuce as there was too much of it. I really liked it.

For the sides, that they call accessories on their menu, we went for the cry and fries that are fries and onion rings. Good idea to have this combination so we do not have to order two sides to try them.

Fries and onion rings at Burger Fi in Yorkville, NYC, New York — Fries and onion rings at Burger Fi in Yorkville, NYC, New York

Onion ring at Burger Fi in Yorkville, NYC, New York — Onion ring at Burger Fi in Yorkville, NYC, New York

The fries were crispy and cooked all the way through. Then, the onion rings were spectacular! I mean, look at the size! And they were delicious: the onions was perfectly cooked and it was heavenly crispy and not greasy.

We had a great meal at Burger Fi: the food was delicious and the service courteous. I would definitely go back for a burger or maybe a hot dog. And this time, I will try the banana shake with the chocolate base.

Enjoy (I did)!

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