I Just Want To Eat! 5/31/16 I Just Want To Eat! 5/31/16

Russet in Philadelphia, PA

To celebrate Jodi's graduation, we decided to go to Russet, a restaurant located in an old town house near the center of Philadelphia. There, Chef-owners Kristin and Andrew Wood crafted a menu inspired by French and Italian cuisine, using seasonal ingredients. You can check their menu on their website, but it may change on a daily basis, depending on the availability of ingredients. In fact, I even noticed that they mentioned some of their products purveyors on the menu.

Purveyors of tonight's menu at Russet in Philadelphia, PA

I like the atmosphere of the place, rustic and relaxed., with a very good service.

Dining room at Russet in Philadelphia, PA

Menu wise, it is à la carte and is limited, proposing a nice balance of dishes between classic and adventurous. After we ordered, they brought us some bread that I guess was homemade, as well as butter.

Bread and butter at Russet in Philadelphia, PA

Then, a homemade blackberry soda that was delicious, not too sweet. I should mention that they do not have a liquor license, but is BYOB, so the soda was my best alternative for this celebration...

Blueberry soda at Russet in Philadelphia, PA

Then came the appetizers. Jodi ordered the asparagus vichyssoise, served cold. Normally, a vichyssoise is made with leeks, so it was their twist on it and worked well, being both refreshing and having a great taste.

Asparagus vichyssoise at Russet in Philadelphia, PA

On my side, I decided to try their strascinati alla sangue, a lamb ragu prepared with chocolate and orange. I love lamb, but what made me order this dish was definitely the chocolate and orange in the dish. I loved the texture of the lamb that was a bit chewy and carried through the thick sauce an amazing bold taste. But I could not really taste the chocolate there, getting more the taste of the orange that were sitting on top of the dish. It was a very good dish that I thought was perfect as an appetizer rather than an entrée.

Strascinati alla sangue or lamb ragù at Russet in Philadelphia, PA

For her main course, Jodi went for the Mycopolitan mushroom pie, a dish that takes its name from a mushroom farm near Philly. It was served with shaved asparagus, ricotta and aged balsamic vinegar. It was a good dish, perfect if you are vegetarian, but a bit pricey.

Mushroom pie at Russet in Philadelphia, PA

On my side, I went for the smoked Lancaster duck breast, served with black beans, broccolini and a rhubarb glaze that had a bit of a heat. This dish was sublime: the duck had a delightfully charred skin and a nice amount of fat, and was perfectly cooked, being pink. That was simply amazing. Pairing it with black beans was interesting as this is not a product you would find in a French dish.

Smoked Lancaster duck breast at Russet in Philadelphia, PA

For dessert, we decided to order their bittersweet chocolate crémeux tart, served with a black pepper crème fraiche and some preserved cherries. This was a great dessert that would satisfy chocolate lovers. It was not too sweet and I loved mixing in each spoon different ingredients, cherries with chocolate, crème fraiche with chocolate, with or without the tart crust that could have been made with Oreo cookies.

We left Russet full, but without the impression we over ate, glad that we found such a place. Russet is a wonderful restaurant that proposes unique dishes in what is an unusual decor for us, but not so much in Philadelphia. I highly recommend this place and would definitely go back.

Enjoy (I did)!

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

Russet

I Just Want To Eat! 5/29/16 I Just Want To Eat! 5/29/16

Gran Morsi, Italian restaurant in TriBeCa, NYC

Gran Morsi means bites in Italian, representing the theme of this restaurant centered around small plates perfect to share. And as we were in the mood for Italian food, it was an ideal spot for us.

We went on a weekday, for lunch, the day Jodi graduated from The New York Academy of Art, completing a two year program culminating with a masters degree. The place was not that crowded and I admit that I was fine with it, the noise level being reasonable and the atmosphere relaxed. I like the decor at Gran Morsi: warm, with a touch of nature that is unexpected I the heart of TriBeCa.

Gran Morsi means bites in Italian, representing the theme of this restaurant centered around small plates perfect to share. And as we were in the mood for Italian food, it was an ideal spot for us.

Bar area at Gran Morsi, Italian restaurant in TriBeCa, NYC

Dining room at Gran Morsi, Italian restaurant in TriBeCa, NYC

Menu wise, we went for few dishes that Executive Chef Kenneth Johnson crafted, taking classic dishes and giving them a creative flare. We ordered of course the meatballs or Polpette that allowed Chef Johnson to beat Chef Bobby Flay on a meatball throw down.

Meatballs at Gran Morsi, Italian restaurant in TriBeCa, NYC

They were made with black angus beef and Berkshire pork, bathed in a thick tomato sauce that had a bold flavor and that I could just have eaten with the toasted bread that came with the dish. The meatballs were succulent: not dry, they were dense and flavorful.

The second dish we shared was the mozzarella di buffala served with a tomato chutney and a pesto sauce, as well as crostini. I liked it, but admit that I definitely prefer burrata that is much more decadent. It was still good, the tomato chutney being better for me than the pesto sauce.

Mozzarella di Buffala at Gran Morsi, Italian restaurant in TriBeCa, NYC

Then was the watermelon tomato salad, made with kalamata olives, feta and mint; a great salad for the summer that we often make.

Watermelon salad at Gran Morsi, Italian restaurant in TriBeCa, NYC

Last was the Spanish octopus accompanied with a potato and chorizo salad, a tomato aioli and lovage. The star of the dish was definitely the octopus that was sublime: not rubbery, it was nicely charred. I just wished there was more...

Grilled octopus salad at Gran Morsi, Italian restaurant in TriBeCa, NYC

Although the portions were not so big, we did not feel like having dessert, not that we thought that it would not be good: to the contrary, we already saw their chocolate olive oil cake that looked delicious, but we did not want to indulge before the big event that was coming for Jodi. So, anyway, it gives us another reason to go back to Gran Morsi, maybe for dinner this time, as we really enjoyed our meal 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!

Gran Morsi

I Just Want To Eat! 5/27/16 I Just Want To Eat! 5/27/16

Momosan Ramen and Sake: will the venture of Chef Morimoto change the ramen world?

So I finally made it to Momosan Ramen and Sake, the ramen joint from acclaimed Chef Morimoto. We went during the week, at 11:30am, right at the moment they opened and, surely enough, there was a line in front of it, but not long enough to prevent us from having a seat. However, thirty minutes later, the place was full. I liked the decor there: modern and warm, the walls being garnished with some of the dishes they serve there.

Dining room at Momosan Ramen and Sake in NYC, New York

Counter at Momosan Ramen and Sake in NYC, New York

Ducks at Momosan Ramen and Sake in NYC, New York

We got seated at the bar, in front of ducks that look very appetizing. We started off our meal with tsetsunabe pork gyoza that came on a skillet, sizzling. They poured on it a scallion and ginger sauce, as well as some soy sauce. At first, I thought that the ginger would be overpowering, but it was not the case at all and this dish was delicious, very tasty.

Tsetsunabe pork gyoza at Momosan Ramen and Sake in NYC, New York

Then, I wanted to try their kakuni bao or braised pork belly bun. I appreciated the fact that they proposed only one piece so I could try it without stuffing my face...it was really good: there was a nice proportion meat to bun and the pork belly was deliciously fatty.

Pork bao at Momosan Ramen and Sake in NYC, New York

Then came the ramen. I noticed that they offered two sizes for most of them, small and large, that is a good idea, especially if you have a small appetite or you want to try few dishes. Jodi went for the Tonkotsu ramen, that is made with pork broth, pork chashu (pork belly), aji-tama (soy marinated egg), takana (mustard greens), kikurage (wood ear mushrooms), scallion, toasted seaweed (branded) and garlic oil.

Tonkotsu ramen at Momosan Ramen and Sake in NYC, New York

Egg and pork in tonkotsu ramen at Momosan Ramen and Sake in NYC, New York

Noodles in tonkotsu ramen at Momosan Ramen and Sake in NYC, New York

On my side, I went for the tsukemen, an interesting soup that came with two bowls: one with a hot pork broth that had chunks of pork belly and one with cold noodles, pork chashu (pork belly), aji-tama (soy marinated egg), takana (mustard greens), menma (toasted bamboo shoot), scallion, toasted seaweed, garlic oil and lime. They explained to me that, the way to eat it is by dipping some of the ingredients in the bowl with noodles in the broth. However, they advised me not to pour the broth in the bowl with noodles because it would throw off the texture. So I followed they advice...As the noodles were cold, dipping them in the hot broth gave a sort of contrast in temperature that was quite interesting, half way between a cold ramen and a hot one.

Tsukemen ramen at Momosan Ramen and Sake in NYC, New York

Pork broth in Tsukemen ramen at Momosan Ramen and Sake in NYC, New York

Egg and pork in Tsukemen ramen at Momosan Ramen and Sake in NYC, New York

Noodles in Tsukemen ramen at Momosan Ramen and Sake in NYC, New York

If i had to compare both soups, I preferred my broth that was fattier and tastier, but overall both were good. Are these as good as Zundo-Ya or Ippudo? No, but I think that Momosan Ramen and Sake has its place in New York.

Enjoy (I did)!

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

Momosan Ramen & Sake

I Just Want To Eat! 5/25/16 I Just Want To Eat! 5/25/16

Print Restaurant in the Ink48 Hotel: just a hotel restaurant?

Located in the Ink48 hotel in what used to be a printing factory, Print is a true find. Serving seasonal ingredients, this off the beaten path restaurant opened in 2010 does not have the feel of being the restaurant in a hotel and truly stands out on its own. Its rustic and at the same time modern decor contributes to this feeling: wooden tables, pieces of wood representing the printing factory, as well as concrete walls creates a great atmosphere.

Print Restaurant in the Ink48 Hotel, NYC

Dining room at Print Restaurant in the Ink48 Hotel, NYC

Menu wise, I had a feast there and I admit that choosing dishes from their menu was tough, so many of them being mouth watering. At first, the waiter asked if I wanted bread and it was of course a yes. Well, the bread they are proposing is from the menu: a rosemary and olive fougasse (a fougasse is a type of French bread), served with homemade butter. It not only looked good, but was delicious, airy, the Rosemary not being too overpowering. The only problem with such bread is that you would eat it all of it and not the rest of your meal...

Olive and rosemary fougasse at Print Restaurant in the Ink48 Hotel, NYC

Then came the appetizers. Mixing flavors from all over the world, they offer, for instance, a blood orange salad with medjool dates, almonds, mache and a citrus vinaigrette, a very mediterranean dish.

Blood orange salad at Print Restaurant in the Ink48 Hotel, NYC

They also have sautéed chicken livers, served with roasted grapes, mushrooms and a balsamic reduction, a dish that chicken livers lovers would appreciate.

Chicken livers at Print Restaurant in the Ink48 Hotel, NYC

For the entrées, they have an impressive pork chop, served with hazelnuts and apples.

Pork chop at Print Restaurant in the Ink48 Hotel, NYC

As well as roasted duck breast and confit, accompanied by kumquats, endives, almonds and, again, blood orange. The only thing I did not like in that dish was the endive that was really bitter. Otherwise, the duck was fantastic, the breast being perfectly cooked, pink, and the confit also delicious.

Duck breast and confit at Print Restaurant in the Ink48 Hotel, NYC

With my meal, I chose a glass of Pinot Noir, Andrew Rich, Willamette Valley, Oregon 2013.

Glass of Pinot Noir, Andrew Rich, Oregon 2013 at Print Restaurant in the Ink48 Hotel, NYC

Last was dessert that I tasted with a decaf espresso.

The first one was a chocolate hazelnut torte that was sublime, being very chocolatey and having a nice crunch.

Chocolate hazelnut torte at Print Restaurant in the Ink48 Hotel, NYC

The second dessert was a bit disappointing. It was a banana pudding Charlotte that came with an espresso ice cream. I thought that the lady fingers were a bit dry and the pudding itself not very tasty.

Banana pudding charlotte at Print Restaurant in the Ink48 Hotel, NYC

It was a nice dinner and even a surprising one, especially considering that I was not expecting to find such place other there. Print is quite a good restaurant that is worth knowing and trying.

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! 5/23/16 I Just Want To Eat! 5/23/16

Is ROAST in East Harlem the best chicken place in NYC?

If like me you love chicken, you need to try Roast Homestyle Chicken in East Harlem. That's a bit of a trip, but indulging there some delicious bird prepared South style (i.e. Fried) or French style (i.e. Rotisserie) will make you regret that you do not have such place in your neighborhood. This small kosher place, opened last October, has a rustic decor and a house kitchen on the left of the counter that gives the feel you are eating at somebody's home.

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

Roast Homestyle Chicken in East Harlem, NYC

Dining room at Roast Homestyle Chicken in East Harlem, NYC

Kitchen at Roast Homestyle Chicken in East Harlem, NYC

Food wise, it cater definitely to the chicken lovers, the vegetarians being left with sides. Of course they could ask for a salad without chicken that I am sure the staff would arrange without any issue. But yes, chicken and in different forms, combining the origin of the two owners, one being French (hence the rotisserie chicken) and the other one being from Virginia, bringing flavors from the South, not only with fried chicken, but also with items like jalapeño corn bread. A good corn bread for sure that, thankfully, did not have any heat.

Jalapeno corn bread at Roast Homestyle Chicken in East Harlem, NYC

Then came the chicken in four different ways:

Buffalo wings, deliciously spicy:

Buffalo wings at Roast Homestyle Chicken in East Harlem, NYC

Fried chicken: although the coating was a bit overcooked and slightly hard, I enjoyed it, the chicken being perfectly cooked and moist.

Fried chicken at Roast Homestyle Chicken in East Harlem, NYC

Rotisserie chicken: my favorite. The chicken was fantastic, also perfectly cooked and moist, with the skin that was crispy in some areas. There was definitely no need for any dipping sauce with it.

Rotisserie chicken at Roast Homestyle Chicken in East Harlem, NYC

Signature sandwich, made with a grilled chicken cutlet, romaine and iceberg lettuce, tomato, red onion, turkey bacon and Russian dressing. All of that in a toasted baguette. That was very good and I was glad that they were measured in the amount of ingredients accompanying the chicken, letting it shine.

Signature sandwich at Roast Homestyle Chicken in East Harlem, NYC

For sides, I tried the sweet potato fries (my favorite), the vegetable medley (I never thought I would say this, but I liked it) and the mash potatoes (my least favorite, too much garlic).

Sweet potato fries at Roast Homestyle Chicken in East Harlem, NYC

Vegetable medley at Roast Homestyle Chicken in East Harlem, NYC

Mash potatoes at Roast Homestyle Chicken in East Harlem, NYC

With my meal, I got to try their homemade blueberry lemonade that was really good, giving a healthy element to a feast...

But no dessert: they usually make a pie, but they were sold out. Well I will have to go back to try it, and not only this! Roast Homestyle Chicken is definitely a hole in the wall worth knowing and I am pleased I got to try it.

Enjoy (I did)!

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

Roast Homestyle Chicken

I Just Want To Eat! 5/21/16 I Just Want To Eat! 5/21/16

Korean dinner at Gunbae in TriBeCa

Far from the popular Korea Town (aka K-Town) area and in the posh TriBeCa, sits a dynamic Korean barbecue joint called Gunbae. This place is not only a restaurant, but also offers karaoke private rooms that are probably used by the crowd after a delicious meal full of classic Korean dishes. We were just looking for a place to go in that area and I am glad we stumbled upon it: good food, great service and good atmosphere, although the noise level, with the loud music doesn't suit a romantic dinner.

We could have gone for their traditional BBQ, the table having the grill in the center, but went more for a classic bowl, understand bibimbap (rice) and jiggae (stew). Of course, before we started our meal, they brought us some banchan, these little side dishes that I am always looking forward to try. It was composed of a salad, a potato salad, soybeans, pickled lotus roots and my all time favorite: kimchi.

As a beverage, I decided to try a sikhye, a traditional sweet Korean drink made with rice. Delicious and not too sweet, it is supposed to help digest. What was nice from the restaurant is that they saw Jodi try it and like it and offered us another one. Nice gesture for sure that surprised us.

We first ordered an appetizer and chose the fried pork dumplings. I was expecting something similar to gyoza and was surprised to see these dumplings that look more like small empanadas (kind of). These were delightfully crispy and the filling was juicy and tasty. Definitely a good start.

Fried pork dumplings at Gunbae in TriBeCa

For our entrées, Jodi picked the tofu bibimbap that came with an egg. It was delicious, with the right amount of rice over vegetables.

The pot was piping hot and created a fantastic rice crust that I consider the best part with bibimbap.

Rice crust from bibimbap at Gunbae in TriBeCa

On my side, I went for a bulgogi hot pot that was made with marinated ribeye, shiitake mushrooms, glass noodles, served in a beef broth. That also came piping hot, the broth still boiling, with a very appetizing smell emanating from the bowl.

It was served with rice that I put in the broth. Overall, it was delicious, the thinly sliced beef being tender and very tasty. I loved the fact that there were glass noodles in it, adding a different texture, although I would have liked more of it. And that broth was amazing, perfect alone or all over the rice. It is definitely a dish I recommend.

We had a great time at Gunbae, another great find in TriBeCa. I would for sure go back there, and this time, try their BBQ.

Enjoy (I did)!

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

GunBae

I Just Want To Eat! 5/19/16 I Just Want To Eat! 5/19/16

Jean-Georges in NYC, New York

The last time I went to Jean-Georges, the eponymous restaurant of Chef Jean-Georges Vongerichten, was in 2002 and I remember that I promised myself that I would go back. At the time, it was the first restaurant where I got to eat a modern take on dishes, with, from what I recall, a fish served with a strawberry foam. The place changed for sure with three main areas: The bar, the small dining area next to the open kitchen and the main dining room where we were seated.

Dining room at Jean-Georges in NYC, New York

Atmosphere wise, it was a bit stuffy, but I admit that the staff made everybody comfortable, showing the difference between service and hospitality.

We went for dinner: they are proposing 4 prix-fixe menus:

One where you have the choice of three dishes among a large number of them, but no dessert.
Jean-Georges' menu that is Chef Vongerichten's assortment of signature dishes (I chose this one).
The Spring menu composed of seasonal ingredients.
The vegetable menu that Jodi picked.

After we sat, they brought to the table some bread (not all of them are made in house). Throughout the meal, I got to try: the pretzel bread, the olive and rosemary bread (my least favorite as a bit rubbery) and the Swedish rye bread.

Bread basket at Jean-Georges in NYC, New York

Pretzel bread at Jean-Georges in NYC, New York

Swedish rye and olive and rosemary bread at Jean-Georges in NYC, New York

Then came an amuse bouche composed of three items: yellowfin tuna with a yuzu and garlic soy sauce, avocado on crispy rice with chipotle and a bonito and mushroom soup, served in a glass.

Yellowfin tuna with yuzu and a garlic soy sauce at Jean-Georges in NYC, New York

Avocado on crispy rice at Jean-Georges in NYC, New York

Mushroom and bonito soup at Jean-Georges in NYC, New York

For the first dish, I got the egg caviar, that was beautifully presented, like an oeuf a la coque. Inside was like a scrambled egg, and I loved the saltiness that the caviar, sitting on top, gave to the dish, mixed as well with a cayenne pepper and lemon zest vodka mousse that added some acidity.

Egg caviar at Jean-Georges in NYC, New York

For her first course, Jodi got the pea shoot dumplings, served with black pepper and sweet soy.

Pea shoot dumplings at Jean-Georges in NYC, New York

Second course was for me the diver scallops accompanied by caramelized cauliflower and a caper-raisin emulsion. I was curious to see how the caper-raisin emulsion would play out and it was perfect, the caper definitely taking over and adding a saltiness that paired well with the perfectly cooked scallops.

Diver scallops at Jean-Georges in NYC, New York

For Jodi, it was the market mushroom salad with wild greens and herbal pine nut dressing, one of her favorite dishes of the evening.

Market mushroom salad at Jean-Georges in NYC, New York

For the third course, I got a quite interesting dish: the young garlic soup with thyme and sautéed frog legs. There is nothing more French than frog legs, but I admit that it is the first time that I see it served that way: the soup and the frog legs came separately. You then put the frog legs in the soup and will eat them with your hands (they explain to you how to do it and bring you a towel after to rinse your fingers after). The soup was good, not too garlicky and I wished there were more frog legs, a delicacy not that common on menus, even in French restaurants.

Frog legs at Jean-Georges in NYC, New York

Young garlic soup at Jean-Georges in NYC, New York

For Jodi, another favorite for her: green asparagus with morels and asparagus jus.

Green asparagus and morels at Jean-Georges in NYC, New York

The towel mentioned before came after that and was quite a funny stunt, not only because of the way they wet it, but also because the staff told us that some people thought it was...food!

Fourth course was, for me, the turbot with Château Chalon Sauce, an homage from the Chef the region he is coming from. First of all, the colors were beautiful, from the sauce to the tomato and zucchini on top. Then, the fish was perfect cooked, moist, bathed in a sauce with caramel notes, thanks to the wine used. If you like fish, I totally recommend this dish.

Turbot with Château Chalon Sauce at Jean-Georges in NYC, New York

For Jodi, it was the Roasted market carrots served with avocado, sprouts and seeds.

Roasted market carrots with avocado and sprouts at Jean-Georges in NYC, New York

Fifth course was, in the Chef's menu, the lobster tartine prepared with a lemongrass and fenugreek broth, as well as pea shoots. The lobster, perfectly cooked, was sitting on a thick piece of bread (hence the tartan) that was soaked in that delicious broth that had Asian influence.

Lobster tartine at Jean-Georges in NYC, New York

For Jodi, it was the parmesan risotto served with crispy artichokes, lemon and parsley.

Parmesan risotto at Jean-Georges in NYC, New York

Last main dish (number six) was for me the broiled squab and foie gras. That was an interesting combination and a delicious one in fact. The foie gras was sautéed and served on a corn pancake. The squab was well cooked, moist, with some crispy skin.

Broiled squab and foie gras at Jean-Georges in NYC, New York

Jodi got the tender Spring vegetables with green curry, another dish representing the Asian influences Chef Vongerichten likes to use. This was her least favorite dish.

Spring vegetables with green curry at Jean-Georges in NYC, New York

To accompany my meal, I decided to have a glass of Riesling , Cabinet, Vollenweider Wolfer Goldgrube, Mosel, Germany 2014, that was refreshing and delightfully sweet.

Riesling , Cabinet, Vollenweider Wolfer Goldgrube, Mosel, Germany 2014 at Jean-Georges in NYC, New York

Before dessert, they brought us a palate cleanser made with a sablé topped by a grapefruit meringue and champagne sorbet that for sure delivered.

Sable with grapefruit meringue and champagne sorbet at Jean-Georges in NYC, New York

My dessert was a chocolate tasting composed of several variations on chocolate, from a fantastic chocolate mousse to chocolate and peanut butter, to a lava cake. The only thing I did not like there was the passion fruit that was under the chocolate mousse...

Chocolate dessert tasting at Jean-Georges in NYC, New York

To cut the sweetness of the chocolate, they also brought a macadamia nut milk that was surprisingly delicious and did it thing.

Macadamia nuts milk at Jean-Georges in NYC, New York

Talking about passion fruit, I did not expect it in my dish, but more in Jodi's as it was the tropical dessert tasting, a spectacular dessert that came as a coconut ball, stuffed with a bunch of tropical fruits that were colorful.

Tropical dessert tasting at Jean-Georges in NYC, New York

With our desserts came some chocolates (cherry blossom truffles, chocolate caramel truffles and kirsch truffles):

Chocolates at Jean-Georges in NYC, New York

Some chocolate ganache with green tea powder and yuzu gel:

Chocolate ganache and yuzu gelée at Jean-Georges in NYC, New York

As well as the house rhubarb pie and housemate marshmallow:

House rhubarb pie and housemate marshmallow at Jean-Georges in NYC, New York

Last, before we left, they gave us a little bag containing some chocolates:

Bag with chocolates at Jean-Georges in NYC, New York

This was a delicious meal: the dishes were very good, beautifully presented and the service on point. There is no question that Jean-Georges is one of the top restaurants in New York and I will probably not wait 15 years before going back!

Enjoy (I did)!

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

Jean Georges

I Just Want To Eat! 5/17/16 I Just Want To Eat! 5/17/16

Ramen Zundo-Ya: the new best ramen joint in New York?

I discovered ramen Zundo-Ya while going for steak at Prime and Beyond on a Friday night. Walking on 10th street, I noticed a line in front of a restaurant and, sure enough, it was a ramen joint I never heard about, although it opened last December, the location in New York being the first one, there are also 19 restaurants in Japan. I looked at the menu and did not think twice: I needed to try this place before the outside temperature would be too high for this kind of meal. So we went back to that area last Saturday, ready for one of my favorite soups.

Dining room at Ramen Zundo-Ya in NYC, New York

I like the dining room: spacious, with a modern zen feel. As we sat, one of the staff members came to us and asked if we were ok with the volume of the music, a first I have to say: I wish sometimes that all restaurants would do this, of course with patrons asking for a lower volume...

Menu wise, they have not only ramen, but also donburi, these rice bowl that I discovered at Ubu Sushi in Hoboken may years ago. But we were there for ramen. They have a pretty nice selection and, what I liked was the fact that you can chose the amount of pork fat you would like in the broth, from light to super rich, as well as the type of noodles (thin straight or thick wavy), making the combinations endless. Instead of going for the vegetarian ramen aka salad ramen served cold, Jodi decided to ask for their signature ramen called Ajitama ramen. It is a tonkotsu (pork) broth with slices of roasted pork, a cured egg, dried seaweed (yakinori), scallions (negi) and bean sprouts.

Ajitama ramen at Ramen Zundo-Ya in NYC, New York

Cured egg in Ajitama ramen at Ramen Zundo-Ya in NYC, New York

Thin straight noodles in Ajitama ramen at Ramen Zundo-Ya in NYC, New York

On my side, I went for the Zenbunose ramen, that is a tonkotsu (pork) ramen with all the toppings. In term of fat content for the broth, I chose rich and picked the thick-wavy noodles. When the bowl came, it shows for sure that all the toppings were there, from slices of roasted pork, a cured egg, dried seaweed (yakinori), scallions (negs), sesame seeds and bean sprouts. It was like the one from Jodi, but on steroids. If I had to compare the two, I would definitely choose this one: the broth being fattier was tastier, quite creamy, with a little kick, and the noodles have a nice bite to it. Concerning the toppings, I thought it was a good deal considering the amount of roasted pork that was sublime. I definitely recommend this one.

Zonbunose ramen at Ramen Zundo-Ya in NYC, New York

Cured egg in Zonbunose ramen at Ramen Zundo-Ya in NYC, New York

Thick-wavy noodles in Zonbunose ramen at Ramen Zundo-Ya in NYC, New York

Both ramen had a full egg that was perfectly cooked, the whites being soft and the yolk not fully cooked. I appreciated this as, often, in ramen restaurants, I ended up with an overcooked egg or half an egg.

There were also condiments that we could have added to the ramen: sesame seeds, red ginger, as well as some greens that were really spicy.

Condiments for ramen at Ramen Zundo-Ya in NYC, New York

Red ginger at Ramen Zundo-Ya in NYC, New York

Spicy greens at Ramen Zundo-Ya in NYC, New York

Sesame seeds at Ramen Zundo-Ya in NYC, New York

With our ramen, we also ordered some pan-fried pork gyoza that are delicious and had a nice char on one side.

Yasai gyoza at Ramen Zundo-Ya in NYC, New York

We left full and glad we discovered Ramen Zundo-Ya: this might be for me the best ramen place in New York and I would certainly go back there to try another combination. I highly recommend this place for sure. But, what about you? What is your favorite ramen joint in the 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!

Zundo-Ya

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

Katsu Hama in NYC, New York

I have been to Katsu Hama few times, but never tried their hot ramen, going more for the cold noodles as well as the Torikara Nanban lunch special that is composed of fried chicken, a good deal for lunch, or the chicken katsu. We went there on a Saturday and the place was not that crowded. If you have never been to Katsu Hama, know that it is on the second floor of a building. They have several areas for dining: next to the bar, back dining room as well as a small area with two tables separate from the rest.

Dining room at Katsu Hama in NYC, New York

Menu wise, they serve Japanese cuisine and, besides ramen, you can get sashimi, sushi or donburi. We decided to try first some pork gyoza that were deliciously fried and very tasty.

Pork gyoza at Katsu Hama in NYC, New York

Instead of ordering a ramen, Jodi went for agedashi tofu (aka age tofu) that is deep fried tofu served with bonito flakes, soy broth and grated radish. A classic dish that was also very good.

Agedashi tofu at Katsu Hama in NYC, New York

On my side, I went for the tonkotsu ramen, their original pork soup noodle, where the broth is made with vegetables and pork bone. I decided to add fried chicken to it, as I thought that it would probably be an interesting combination. the tonkotsu ramen is supposed to come with a pork slice, an egg, bamboo shoot, pickled ginger and scallion. As you can see on the photo below, the ramen came with just the fried chicken and I had to ask for the other toppings, that came in a plate.

Tonkotsu ramen with fried chicken at Katsu Hama in NYC, New York

Tonkotsu ramen at Katsu Hama in NYC, New York

Fried chicken in tonkotsu ramen at Katsu Hama in NYC, New York

Toppings for the tonkotsu ramen at Katsu Hama in NYC, New York

I admit that I was a bit disappointed because these toppings were really cold and took time to warm up in the broth. The pork was tough, the egg overcooked and the noodles tasted like the ones you would buy at the supermarket. This was unfortunate as the fried chicken was fantastic.

This was disappointing and I was expecting more from Katsu Hama. But, considering the other dishes I tried there that were good, I am ready to give it another try...

Enjoy (I did)!

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

Katsu-Hama

I Just Want To Eat! 5/13/16 I Just Want To Eat! 5/13/16

Gigino Trattoria in TriBeCa

Gigino Trattoria is located in the trendy TriBeCa. This quite large restaurant boasts a rustic decor and an impressive menu where most of the breads and pasta are house made (I chose the one dish that was probably not...).

Gigino Trattoria is located in the trendy TriBeCa. This quite large restaurant boasts a rustic decor and an impressive menu where most of the bread and pasta are house made (I chose the one dish that was probably not...).

Dining room at Gigino Trattoria in TriBeCa

Overall the food there was fine, but I admit that we got a horrible service, but, in fairness to the restaurant, it was probably the one person who served our table as I could see that the other staff members were giving the proper attention to the tables they waited. We only saw our waitress when she took the order and brought my wine (quite late in the meal) and put in rudely on the table. Then, she disappeared and did not even bother checking how our meal was going. I rarely mention when the service is not good as I am always careful that it is not because they are short in staff or have an issue with the kitchen, but this one was something!

So anyway, I mentioned the wine, so let me start with it first: it was a Montepulciano and I have no other info as it was the only information that they displayed on their board.

Glass of Montepulciano wine at Gigino Trattoria in TriBeCa

They first brought us some homemade bread, that looked and tasted a bit like focaccia, delicious with some olive oil or some of the pickled vegetables that came with it.

Bread basket at Gigino Trattoria in TriBeCa

Pickled veggies at Gigino Trattoria in TriBeCa

We decided to share an appetizer: melanzane alla sorrentina or eggplant and mozzarella baked with tomato, basil and parmigiano cheese. It was good, although the eggplant, cut in different sizes, was unevenly cooked.

Mellanzane alla sorrentina at Gigino Trattoria in TriBeCa

For her entree, Jodi went for risotto ai funghi, made with Italian rice, mixed mushrooms, herbs and parmigiano cheese. It was an ok dish, missing a wow factor that we got in other restaurants with a similar dish.

Risotto ai funghi at Gigino Trattoria in TriBeCa

On my side, I went for the linguine alle vongole, a dish made with Linguine, clams, garlic, olive oil, peperoncini and parsley. There was so much peperoncini that it was inedible and they graciously replaced my plate with another one without these chilis. And you know what? It was good!

Linguine alle Vongole at Gigino Trattoria in TriBeCa

We finished with dessert and chose a classic: tiramisu. It was a good one, not the best, but still good (I know, once the service sucks, you kind of become unappreciative...

So, yes, I was disappointed a bit as I was really looking forward to eat at Gigino Trattoria. Would I go back? I am not sure. After all, Max, that is close by is a great Italian restaurant and definitely satisfies that craving for an Italian meal.

Enjoy (I did)!

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

Gigino Trattoria

I Just Want To Eat! 5/11/16 I Just Want To Eat! 5/11/16

Revisit: The Gansevoort Market in the Meat Packing District

After a visit at The Whitney Museum, Jodi, her cousin Jessica and myself decided to get some lunch at The Gansevoort Market, a block away. I like that place, moreover the concept, allowing patrons to try a wide variety of food. But I admit that this time, our first choice was a mistake: we stopped by M Terranean, a place serving Mediterranean cuisine.

M Terranean at The Gansevoort Market in the Meat Packing District

Decor at M Terranean at The Gansevoort Market in the Meat Packing District

After Jessica and Jodi ordered their dishes, I, for once, could not decide what to order as each time I was asking for something, they did not have it. No falafel. No bulgur or couscous and only rice. No pita and only wraps. No lamb. Seriously? It was only twelve!!! Jessica ended up with a vegetable wrap that she loved.

Vegetable wrap at M Terranean at The Gansevoort Market in the Meat Packing District

Jodi with a roasted vegetable salad that did not look appetizing and was blend.

Roasted vegetables salad at The Gansevoort Market in the Meat Packing District

This place was very disappointing and I thought that the salad was pricey for what it was.

The meatball Guys at The Gansevoort Market in the Meat Packing District

So I roamed around and ended up at The meatball Guys. And you know what? It was a blessing! They serve some giant meatballs that are 3.5 oz each and you can pick between beef or turkey. I decided to try both and picked sliders instead of the sandwich, allowing me to not only try different meatballs, but also different sauces. Here is what I got:

Turkey meatball with buffalo sauce and mozzarella.

Turkey meatball with buffalo sauce from The Meatball Guys at The Gansevoort Market in the Meat Packing District

Beef meatball with ragu sauce and mozzarella.

Beef meatball with ragu from The Meatball Guys at The Gansevoort Market in the Meat Packing District

Both meatballs were fantastic: nice texture, tasty and not dry. The bread was delightfully crispy from being toasted and the sauces were spectacular, especially the buffalo that was quite spicy, but I could not stop eating it.

I really loved The Meatball Guys: the food was delicious and I love the fact that you can make variations of it by switching cheese or sauces each time you go. It is messy to eat, but so good! And yes, I will surely go back!

But wait! It is not the end of the post! We could not end up our lunch without having dessert. So, after a little walk on the high line, we ended up at Bryant Park and decided to go to Maison Kayser.

Maison Kayser Bryant Park, NYC, New York

There, I got my usual double espresso, that was served with a small financier.

Double espresso and financier at Maison Kayser Bryant Park, NYC, New York

Jodi chose their Cocorico pastry that is made with coconut and passion fruit. She did not really like it and I have to admit that I did not try it as I do no really like passion fruit.

Cocorico at Maison Kayser Bryant Park, NYC, New York

On my side, I went for the chocolate tart, my second choice as they did not have the chestnut tart I was looking for to try.

The chocolate tart was fantastic and I recommend it if you are a dark chocolate lover. And guess what? There is a truffle on top.

Chocolate tart at Maison Kayser Bryant Park, NYC, New York

I like Maison Kayser and a little bird tells me that I will go back there soon...

So this was some good eating with of course the primary purpose of the day the visit of the museum...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!

Maison Kayser

Gansevoort Market

I Just Want To Eat! 5/9/16 I Just Want To Eat! 5/9/16

Ramen and wings at MeiJin Ramen in the Upper East Side

Rare are people who think about going to The Upper East Side to have lunch: they are wrong. Over the years, I have discovered several restaurants in that neighborhood, the last one being MeiJin Ramen. I like the restaurant itself, where you are greeted in Japanese when you enter, a bit a la Ippudo I would say, but without the clamors of the staff that follow. Its atmosphere is warm and the decor zen. In the back is the kitchen that got busier as time passed (we arrived when they opened).

MeiJin Ramen in the Upper East Side, NYC

Dining room at MeiJin Ramen in the Upper East Side, NYC

Kitchen at MeiJin Ramen in the Upper East Side, NYC

What does this joint have different from the others? Well, they have a nice choice of ramen and I was surprised not to see a pork broth, rather a beef broth. At first, I was a bit doubtful as I love the silkiness of the pork broth. But I admit that the beef broth from their signature ramen (the MeiJin ramen) was succulent, flavorful for sure. That ramen was composed of miso, chili oil, bean sprout, corn and thin slices of beef. I added a slice of pork (small and not worth $2) as well as half-egg that was perfectly cooked. The broth was definitely salty and I loved the fact that it was counteracted by the corn that added a nice sweetness. The beef, thinly sliced was tender, but I admit that the slices were a bit too long.

Signature ramen at MeiJin Ramen in the Upper East Side, NYC

Jodi opted for their vegetarian ramen that was composed of tofu, corn, tomato, enoki mushrooms, and sesame oil. There was one more ingredient that was surprising: cucumber. Interesting to see that there, but it added a nice crunch to it, as did the mushrooms. I have to say that I am not a big fan of vegetable broth as I find it less tasty than pork or chicken, but this was pretty good.

Vegetable ramen at MeiJin Ramen in the Upper East Side, NYC

Jodi also added a perfectly cooked half-egg.

As far as the noodles were concerned, they were really good, cooked al dente for an additional bite. I thought that there were enough in the bowl, but know that you can ask for an additional serving for a small supplement.

Noodles in the vegetable soup at MeiJin Ramen in the Upper East Side, NYC

Noodles from the signature ramen at MeiJin Ramen in the Upper East Side, NYC

I should mention that I also tried their Nagoya spicy pepper chicken wings, prepared with sweet soy, sesame, pepper and chives. A delicious way to start: I love the combination sweet and savory, as well as the nuttiness added by the sesame seeds. Know that it is not as spicy as the name of the dish indicates.

Nagoya spicy pepper chicken wings at MeiJin Ramen in the Upper East Side, NYC

As a beverage, Jodi ordered some green tea and I was surprised that they charged $4 for it, lots of places serving it complementary.

Green tea at MeiJin Ramen in the Upper East Side

Anyway, it was quite good and I am glad we got to try this place. MeiJin Ramen is a great spot to know if you want to slurp a good ramen bowl. I would definitely go back, but this time either try their chicken broth or one of their donburi.

Enjoy (I did)!

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

Meijin Ramen & Dessert Bar

I Just Want To Eat! 5/7/16 I Just Want To Eat! 5/7/16

The Gilroy on the Upper East Side

This week, I discovered The Gilroy, a cocktail bar located on the Upper East Side. Yes, The Gilroy is not just a bar: it is close to a lounge that has this 1940s feel, perfect for dates or not so loud meet up (tradition: there is music, but not overly loud, so you can have a conversation, probably important if you are on a date, although sometimes you wish the music was louder...). The place is composed of three areas: the bar, the main room in the front of the bar, and the backroom that can also be used for private parties, and has this interesting setup for the DJ or any tired staff during closed hours.

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

The Gilroy on the Upper East Side, NYC, New York

Bar at The Gilroy on the Upper East Side, NYC, New York

Back room at The Gilroy on the Upper East Side, NYC, New York

Bar area at The Gilroy on the Upper East Side, NYC, New York

DJ station at The Gilroy on the Upper East Side, NYC, New York

When you look at the beverage menu at The Gilroy, you understand that it is not your regular bar, hence the designation as a cocktail bar; of course, you can get classic bar drinks like beers (also on tap), wine, etc. No, their cocktails, crafted by Bar Manager Harris Tooley, are definitely the star of the show and they like to call The Gilroy "their laboratory, where the bartenders are constantly working to come up with new recipes, wild ingredients, and flavors to please a crowd". For sure I could not not try their negronis, an apéritif made with gin, vermouth and campari (a bitter), and garnished with an orange peel, that is said to have been invented in Florence, Italy, in 1919, at Caffè Casoni, ex Caffè Giacosa, now called Caffè Cavalli. Count Camillo Negroni invented it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink (source: Wikipedia). I got to try thee of them (and no, I did not drink all of it, just a bit):

The Old Pal, composed of Old Overholt Rye, Lillet Blanc, Dubonnet Rouge and Campari:

Old pal negroni at The Gilroy on the Upper East Side, NYC, New York

The Gilroy, made with Spring 44 gin, Punt es Mes (Italian Vermouth) and Campari:

The Gilroy negroni at The Gilroy on the Upper East Side, NYC, New York

The Old Oscar, a mixture of Larceny Bourbon, Averna (a bitter), Ancho Reyes (a Chile liqueur), Campari, Aztec Chocolate Bitters, probably the most bitter of the three cocktails.

Old Oscar negroni at The Gilroy on the Upper East Side, NYC, New York

The last bitter drink I tried was the Cynar, an artichoke based liqueur that I never heard of before.

Cynar at The Gilroy on the Upper East Side, NYC, New York

The Gilroy has also other cocktails, such as The Sermon on the barrel, that won the 2016 Yorkville Cup. It is made of Elijah Craig Small Batch Bourbon, Suze, Dubonnet Rouge, Benedictine and Wood Vinegar.

Sermon on the barrel cocktail at The Gilroy on the Upper East Side, NYC, New York

Of course, we could not forget the food, with a menu crafted by Executive Chef and owner Joseph D'Angelo. And they have a decent number of dishes that are perfect to share...or not...I think the best for sure were the sliders. I do not usually order sliders because they are often overcooked and dry. But these, served with cheddar, pickled onions and sriracha mayo were juicy. I just wished at that point that they were not sliders, but big burgers!

Angus sliders at The Gilroy on the Upper East Side, NYC, New York

With it, I thought mac and cheese would be the perfect combination. Unfortunately, I did not really like that dish, as there was like an aftertaste. Too bad, because there was a lot of cheese (Asiago, Irish and Vermont Cheddar) and it was creamy.

Mac and cheese at The Gilroy on the Upper East Side, NYC, New York

A great dish was the cast iron citrus shrimp, served with Israeli couscous, roasted sun choke and spring onions. Inspired from Mediterranean cuisine, this was definitely an elegant dish that I would not have expected there. And I loved it, especially the shrimp that were of good size and were perfectly cooked.

Grilled citrus shrimp at The Gilroy on the Upper East Side, NYC, New York

A more classic dish is the burrata that seem to be now on every menu. A safe dish that is perfect for cheese lovers (I should mention that they have a selection of cheeses and salumi).

Burrata at The Gilroy on the Upper East Side, NYC, New York

The last dish was one of the flats (flatbread): the homemade fennel sausage, accompanied by crushed tomatoes, spring onions and gruyere. I like it, being a bit apprehensive at first that the fennel would be overpowering, but it was not the case at all. This is a perfect dish to share.

Homemade fennel sausage flatbread at The Gilroy on the Upper East Side, NYC, New York

Last was dessert. That had only one: the warm brownie, served with peanut butter and a homemade marshmallow. That was definitely a good way to end the evening: the brownie was delicious, moist and I loved the combination chocolate / peanut butter. This is for sure a dessert that represents Americana.

Warm chocolate brownie with peanut butter at The Gilroy on the Upper East Side, NYC, New York

I had a good time at The Gilroy: the cocktails were very good, accompanied by some delicious food. I like the atmosphere there that make this place a perfect spot for a nice evening. Would I go back? Definitely: there are much more negronis on their menu that I can handle in one evening...

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 Gilroy

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

Angelo's Pizza, Midtown Manhattan

If you want to eat some good pizza in a restaurant setting, Angelo's Pizza might be your place. I have been going to this place for years and have never been disappointed. I usually go to the location on Broadway, next to the David Letterman Show, but, this time, I decided to go to the one few blocks from there, on 57th between 6th and 7th.

Dining room at Angelo's Pizza in NYC, NY

Upstairs dining room at Angelo's Pizza in NYC, NY

I admit that I was surprised it was not that crowded, especially upstairs. Good: that way the noise level would be acceptable!

At Angelo's, it always starts with bread that I usually dip in a mix of parmesan cheese and olive oil...

We started off our meal with some salads. We were seven people so, two salads and three pizzas were enough for us. The first salad was the insalata mista, made with mixed greens, tomatoes, carrots and olives.

Insalata mizta at Angelo's Pizza in NYC, NY

The second one was the insalata Romana, composed of romaine lettuce and shaved parmesan cheese.

Insalata romana at Angelo's Pizza in NYC, NY

These salads are fairly large, perfect for sharing. I should mention that one of my colleagues is vegetarian, so we asked for the dressing on the side as the one for the insalata Romana contains anchovies.

Then came the long awaited pizza (I did not go there for salads!). The first one was made with ricotta, olives and sausage.

Ricotta, olives and sausage pizza at Angelo's Pizza in NYC, NY

The second one with pepperoni and peppers.

Pepperoni and peppers pizza at Angelo's Pizza in NYC, NY

The third one with sun dried tomatoes, olives and onions.

Sun dried tomatoes, onions and olives pizza at Angelo's Pizza in NYC, NY

I love their pizza: first of all, they have a large choice of toppings and you can make your pizza white or red (understand with tomato sauce or ricotta and mozzarella). Then, the thin crust is delicious, nicely charred and crispy. It was definitely a hit. Last, there is always a nice amount of fresh basil.

Angelo's Pizza is definitely a place to know Midtown: they have good pizza at reasonable prices (no slice though). And if you do not like pizza, they have plenty of other dishes like pasta or heros.

Enjoy (I did)!

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

Angelo's Pizzeria

I Just Want To Eat! 5/3/16 I Just Want To Eat! 5/3/16

Sazon, Puerto Rican restaurant in TriBeCa

Sazon is a Puerto Rican restaurant located in the heart of TriBeCa. Elegant, but with an interesting decor, the walls being padded, and trying to give a vibe that is between a club and a restaurant, to the point where the music was a bit too loud.

Dining room at Sazon in TriBeCa, NYC, New York

There were many dishes on the menu that looked appetizing and we decided to go for the empanadas. I like the fact that you can pick two fillings, whether meat, cheese, vegetables, chicken or shrimp. We decided to go with beef and cheese.

Empanada at Sazon in TriBeCa, NYC, New York

It was delightfully flaky and slightly crunchy, with the beef filling being my favorite as it was very moist and flavorful.

Beef empanada at Sazon in TriBeCa, NYC, New York

Cheese empanada at Sazon in TriBeCa, NYC, New York

For her entree, Jodi decided to get the Sazon chopped salad, made with avocado (nice quantity), hearts of palm, cucumber, tomatoes, white cheese and yuca croutons. It was perfectly dressed with a raspberry vinaigrette.

Chopped salad at Sazon in TriBeCa, NYC, New York

On my side, I went for the Sazon paella.

Paella at Sazon in TriBeCa, NYC, New York

The dish looked spectacular and was fantastic. It was composed of mussels, clams, lobster, shrimp, chorizo and chicken. And there was a lot of it. Taste wise, it was great, the rice being soft and having a flavor that seems to indicate that it was cooked with the other ingredients: I hate when you can taste that the paella was assembled at the last minute, the rice tasting like boiled rice! For sure, if you like paella, you should try this one.

For dessert, we decided to try their tres leches cake that was really good, with the nice amount of sweetness.

Tres leches at Sazon in TriBeCa, NYC, New York

It was a succulent meal. Unfortunately, the service was not good: very slow, although the restaurant was not full, but very fast when it came to bringing us the bill! Would I go back to Sazon? Probably: the delicious food could make me forget the rest...

Enjoy (I did)!

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

Sazon