I Just Want To Eat! 3/25/15 I Just Want To Eat! 3/25/15

Heartland Brewery in New York, NY

Those who think that going to Heartland Brewery is only for the drinker of beer is wrong. The food there is pretty decent: not your fine dining experience for sure, or a place where I would go all the time, but good enough for a nice casual dinner, where American staples meet international dishes, on the menu, but also on the plate. They have few locations across the city, opened (and closed) since 1995. One of the locations is conveniently located in Times Square, on one side of the Port Authority Bus Terminal. I admit that it feels more like a place to go before grabbing a bus, considering the number of restaurants in Hell's Kitchen.

Dining room at Heartland Brewery in New York, NY — Dining room at Heartland Brewery in New York, NY

You enter from the noisy bar, before discovering, in the back, the large dining room. There, we tried quite few of their dishes:

One of my favorite item is the Buffalo chicken Spring roll: that is a nice re-interpretation of a classic Asian dish, married with an all American specialty, Buffalo chicken.

Buffalo chicken Spring rolls at Heartland Brewery in New York, NY — Buffalo chicken Spring rolls at Heartland Brewery in New York, NY

It was served with a blue cheese sauce that had lumps of blue cheese, and a Buffalo sauce that had a nice heat.

Continuing with Buffalo chicken, they also have a delicious Buffalo chicken salad, where, again, the heat of the Buffalo sauce, coupled with the lumps of blue cheese, gave to this dish a divine taste.

Buffalo chicken salad at Heartland Brewery in New York, NY — Buffalo chicken salad at Heartland Brewery in New York, NY

We also tried the Southern fried dill pickles, where I enjoyed tasting the sweet and sour flavor after biting in this deliciously crispy shell.

Southern fried dill pickles at Heartland Brewery in New York, NY — Southern fried dill pickles at Heartland Brewery in New York, NY

Then, was the homemade chickpea and red pepper hummus, that was a bit inconsistent: good the first time, not good the second time, having an off taste.

Chickpea and red pepper hummus at Heartland Brewery in New York, NY — Chickpea and red pepper hummus at Heartland Brewery in New York, NY

Next was the spinach, pear and goat cheese salad, that, although small, is a nice healthier appetizer choice:

Spinach and pear salad at Heartland Brewery in New York, NY — Spinach and pear salad at Heartland Brewery in New York, NY

The last appetizer I tried at Heartland Brewery was the crab cakes: they were pretty decent, with not too much breading.

Crab cakes at Heartland Brewery in New York, NY — Crab cakes at Heartland Brewery in New York, NY

For the entrées, I could not not try the burger, made with a 100% black angus blend prepared by Pat La Frieda.

Burger at Heartland Brewery in New York, NY — Burger at Heartland Brewery in New York, NY

I asked for cheddar as well as caramelized onions. With the tater tots, it brought this burger to $18 (with the tater tots), that is pricey. Don't get me wrong: it was a delicious burger, but you can get an even better one for the same price or lower at Umami Burger or Burger Joint, if not 5 Napkin Burger.

Tater tots at Heartland Brewery in New York, NY — Tater tots at Heartland Brewery in New York, NY

I should also mention the tater tots (additional $2). They were more like croquettes, being made with bacon and cheddar. I was definitely surprised to see only 6 on the plate... They were ok, being crunchy on the outside, but a bit undercooked on the inside for my taste.

The last entrée we tried was the sesame seared tuna, that was quite good, the fish being fresh and tasty and the sesame crust delicious.

Sesame seared tuna at Heartland Brewery in New York, NY — Sesame seared tuna at Heartland Brewery in New York, NY

It was served with vegetables and rice, with a delicious sesame citrus sauce.

Overall, our meals at Heartland Brewery were good. For sure, there are so many restaurants in New York and in the close by area that is Hell's Kitchen, that it will not be first my place of choice. I should mention their large selection of beers, served by the pint or half pint.

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! 1/24/15 I Just Want To Eat! 1/24/15

Kikku Japanese Restaurant in New York, NY

One of the things I like about going for lunch is that there are always deals available in restaurants, much more than for dinner. In Japanese restaurants, it is the usual bento box or lunch special with its choice of roll, sushi or sashimi, accompanied with a soup or salad. I was determined to enjoy one of these deals when I went to Kikku, a Japanese restaurant that is truly...

Located on the second floor of a building, it is a very small place that can accommodate less than thirty people in a cramped space.

Dining room at Kikku Japanese Restaurant in New York, NY — Dining room at Kikku Japanese Restaurant in New York, NY

So don't be surprised if you are sitting with strangers at the same table. Let's say that it is a communal experience!

Concerning the menu, there is no surprise there and you will find your regular Japanese dishes. So, I went for the bento box, choosing the teriyaki salmon among a reasonable choices.

salmon teriyaki at Kikku Japanese Restaurant in New York, NY

With it was:

A miso soup that was quite standard.

Miso soup at Kikku Japanese Restaurant in New York, NY — Miso soup at Kikku Japanese Restaurant in New York, NY

A salad with carrot and ginger dressing.

salad with ginger and carrot dressing at Kikku Japanese Restaurant in New York, NY

Some delicious shrimp shumai.

shrimp shumai at Kikku Japanese Restaurant in New York, NY

Some California rolls.

California rolls at Kikku Japanese Restaurant in New York, NY

And of course, a very good piece of teriyaki salmon, served with sushi rice.

It was for sure not earth shattering, but it was overall a pretty good lunch at a very reasonable price.

Enjoy (I did)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 1/22/15 I Just Want To Eat! 1/22/15

Bhatti Indian Grill in New York, NY

Bhatti Indian grill is a restaurant located in Curry Hill (Murray Hill but named Curry Hill because of the multiple Asian restaurants located there), where Chef Gaurav Anand serves Punjabi cuisine (Northern cuisine). Ok, I still have a lot to learn about Indian cuisine, this country being so vast. I went there few times and, each time, I discovered mouth watering dishes that I hope to retrieve when I go to a restaurant in NY.

So yes, I was excited to go to Bhatti Indian Grill because I knew that they were preparing kebabs on a Bhatti, an open fire where they put lava instead of wood and charcoal for safety reasons, giving to the meat or fish a nice smoky flavor. But that's not it: they also have a tandoori oven.

Dining room at Bhatti Indian Grill in New York, NY

The decor is fairly modern and I always find that the bricks add some warmth to a place, warmth that was only present thanks to the bricks... I admit that the service did not entirely make us feel welcome and the restaurant seemed a bit uncared for (see below - there was also sauce on the curtains), but the food was delicious.

When we sat, they brought us some papadam that is like a giant cracker that you eat with different sauces that go from mild to spicy.

papadam at Bhatti Indian Grill in New York, NY

sauces for papadam at Bhatti Indian Grill in New York, NY

As it was some sort of apéritif, I decided to order a mango lassi that was very good and had a perfect thickness.

mango lassi at Bhatti Indian Grill in New York, NY

Then, when I ordered, I saw that they have a Dal Bhatti: you probably know Dal, this lentil dish that you will find in most if not all Indian restaurants, prepared with either yellow or black lentils. The particularity of this one is that it is simmered overnight.

Dal Bhatti at Bhatti Indian Grill in New York, NY

I loved it, although I would have liked it without this slight kick it had: it was wonderfully creamy, thanks to the cream, butter and cooking process. Bon sang, I hate watery Dal!

I also decided to try the kebabs. So I ordered their sampler.

mixed grill sampler at Bhatti Indian Grill in New York, NY

I love when restaurant propose samplers. At Bhatti Indian grill, they propose a meat kebab or veggie kebab sampler, in full or half size. I chose the meat sampler that had only chicken and they were not very forthcoming in telling me what was there...So, if I remember, there was Tandoori Murgh (Boneless chicken marinated in yogurt, ginger, garlic & spices, grilled), Murgh Malai kebab (grilled cubes of chicken in a mildly spiced creamy marinade infused with green cardamom and nutmeg) and Haryali Chooza (chicken marinated in a mix of mint, cilantro, green fenugreek, green chilies and hung curd). It was very good, each piece of chicken having a delicious char taste and being perfectly cooked, being still moist. I just wish that they proposed different meats, such as lamb for instance.

We could not leave without trying my favorite Indian dessert: Gulab Jamun:

gulab jamun at Bhatti Indian Grill in New York, NY

These were delicious, as expected.

Although the service was disappointing and spoiled a bit the experience, I really liked the food at Bhatti Indian Grill. They just need to fix a couple of kinks to make it one of the top in the area.

Enjoy (I did)!

Bhatti Indian Grill on Urbanspoon
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I Just Want To Eat! 11/29/14 I Just Want To Eat! 11/29/14

Telepan Local in TriBeCa, New York, NY - Closed!

I cannot believe that Telepan Local, located in TriBeCa closed on November 16th! We went there a week before and loved our food there, recommending it to people. There was just this announcement on their website:

As of Sunday, November 16th, Telepan Local is closed for business. We have truly enjoyed our time at the restaurant and are forever grateful to all our staff, guests, investors, family and friends for their loyalty and support.

We want to especially thank you, our clientele, for your past business and tell you how much we have enjoyed welcoming you to our restaurant. We hope you will visit us soon at our Upper West Side restaurant, Telepan.

And for our cake lovers out there, do not fret – we’ll still be offering Larissa’s celebrated baked goods uptown!

All the very best,

Bill Telepan and Jimmy Nicholas

First of all, the decor was fantastic, with white wood all over, giving a bit the impression you were in a chalet, but definitely a classy one.

Bar area at Telepan Local in TriBeCa, New York, NY — Bar area at Telepan Local in TriBeCa, New York, NY

Dining room at Telepan Local in TriBeCa, New York, NY — Dining room at Telepan Local in TriBeCa, New York, NY

Private dining room at Telepan Local in TriBeCa, New York, NY — Private dining room at Telepan Local in TriBeCa, New York, NY

Table at Telepan Local in TriBeCa, New York, NY

In the back was the kitchen, where the small plates were coming out. Because, yes, it is an all American tapas place and I admit that we were a bit overwhelmed by all these mouth watering dishes on the menu. We were also not sure how many we should order.

Kitchen at Telepan Local in TriBeCa, New York, NY — Kitchen at Telepan Local in TriBeCa, New York, NY

As you can see, they have a wood fire oven, where sourdough pizette are made. So we tried one, made with mushrooms, caramelized onions and robiola, that is an Italian soft-ripened cheese.

Pizette at Telepan Local in TriBeCa, New York, NY — Pizette at Telepan Local in TriBeCa, New York, NY

It was really good: the crust was crunchy and I loved the sweetness that came from the caramelized onions.

I liked the fact that they proposed small foie gras bites for $5 a piece, that were delicious, topped with an apricot jam.

Foie gras bite at Telepan Local in TriBeCa, New York, NY — Foie gras bite at Telepan Local in TriBeCa, New York, NY

Similarly to the foie gras, they had a lamb slider, also order by piece.

Lamb slider at Telepan Local in TriBeCa, New York, NY — Lamb slider at Telepan Local in TriBeCa, New York, NY

Sliders are tricky, because they can be quickly overcooked, but this one was juicy and had this wonderful lamb taste that I cannot resist.

As well as grilled octopus that was nicely charred.

Grilled octopus at Telepan Local in TriBeCa, New York, NY — Grilled octopus at Telepan Local in TriBeCa, New York, NY

But, one of the interesting dishes was the grilled cheese or pan con tomato. It was an interesting take on grilled cheese and tomato soup, but instead of the soup, there was a tomato spread on top of the bread.

Grilled cheese at Telepan Local in TriBeCa, New York, NY — Grilled cheese at Telepan Local in TriBeCa, New York, NY

The last dish we tried was a Brussels sprout salad served with frisée and a 6 minutes egg.

Brussels sprout salad at Telepan Local in TriBeCa, New York, NY — Brussels sprout salad at Telepan Local in TriBeCa, New York, NY

Last was dessert. We went for the coconut layer cake as it is one of Jodi's favorites. It was really good, the cream and frosting not being overly sweet and made with coconut as opposed to a cake with coconut sprinkled on top. Her comment was that it was, with the one from Baltazar, the best coconut layer cake.

Coconut layer cake at Telepan Local in TriBeCa, New York, NY — Coconut layer cake at Telepan Local in TriBeCa, New York, NY

It was a bit pricey, but, considering that it was located in TriBeCa, it was not outrageous. I wish they were still open to try some other dishes, especially for brunch. Too bad!

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! 11/28/14 I Just Want To Eat! 11/28/14

Mastro's Steakhouse in New York, NY

I wonder how many steakhouses we need in New York! Not that I am not pleased when I get to try new ones, but I am amazed by the count and always surprised when a new steak joint opens few steps from another one. Yes, I was surprised when I heard Mastro's, the chain from Arizona that caters to the rich and wealthy in California, was opening its first outpost in the East Coast, replacing McCormick and Schmick's, a seafood place. Imagine: close by, you have Ruth's Chris, Gallagher's, Bobby Van's, The Capital Grille...

Downstairs dining room at Mastro's Steakhouse in New York, NY — Downstairs dining room at Mastro's Steakhouse in New York, NY

Bar area at Mastro's Steakhouse in New York, NY — Bar area at Mastro's Steakhouse in New York, NY

But what struck me at first with Mastro's was the decor. First of all, the entrance looks like one you would find in Las Vegas: flashy with its neon lights. Then, when you enter, it feels more like a club that offers dining than a steakhouse with music: there is loud music, with live entertainment at certain hours, increasing the noise level in the dining room. In fact, the two tables next to us were so loud that we asked, at some point, between the appetizers and the entrées, to be moved to another area that was definitely more enjoyable. And they did it gracefully, without any issue.

In terms of decor, it is stunning: from the paintings on the walls, the lights or the wine display. I should mention the TVs that are everywhere and fairly uncommon in this type of places.

Bread basket at Mastro's Steakhouse in New York, NY — Bread basket at Mastro's Steakhouse in New York, NY

Food wise, they offer the classics of a steakhouse, but with a large selection of seafood. Not surprisingly, they brought us a bread basket, with different kinds (my favorite being the pretzel bread): I guess the bread basket is a signature in steakhouses!

Steak knife at Mastro's Steakhouse in New York, NY — Steak knife at Mastro's Steakhouse in New York, NY

For the appetizers, I tried:

The escargots:

Escargots at Mastro's Steakhouse in New York, NY — Escargots at Mastro's Steakhouse in New York, NY

I was curious to try them, as it was the first time I saw them on a steakhouse menu. They were served with a croustillant that was very flakey, making it difficult to share. It was just ok for me, the sauce missing flavors.

The jalapeño tuna sashimi:

Jalapeño tuna sashimi at Mastro's Steakhouse in New York, NY

Quite good and refreshing, it is the kind of dish that makes you feel less guilty to indulge with a large steak.

The oysters Rockefeller:

Not my favorite dish, the spinach overpowering the oyster.

The crab cakes:

Crab cakes at Mastro's Steakhouse in New York, NY — Crab cakes at Mastro's Steakhouse in New York, NY

I liked them: you could definitely taste the crab and it did not have tons of fillers.

For the entrée, I hesitated between the bone-in ribeye and the porterhouse for one. I went for the ribeye as it is my favorite cut. And I was not disappointed!

Bone-in ribeye at Mastro's Steakhouse in New York, NY — Bone-in ribeye at Mastro's Steakhouse in New York, NY

I asked for the steak to be medium-rare but it was more on the medium side. It might have been the time it took us to switch tables. But you know what? It was tender, juicy, with a nice char on top. I should mention the way they cook their steaks: they broil them at 1500 degree Fahrenheit and then serve them on a 400 degree Fahrenheit plate with clarified butter at the bottom. So, you get that fantastic butter smell, each time they bring steaks to a table (I think i just drooled just thinking about it).

This was perfect with the wine we picked, a Chateau Boutisse, Saint-Emilion Grand Cru, 2010 from France.

For the sides, I tried:

Gorgonzola Mac and Cheese:

The steamed asparagus (not my choice...):

Steamed asparagus at Mastro's Steakhouse in New York, NY — Steamed asparagus at Mastro's Steakhouse in New York, NY

The French fries:

French fries at Mastro's Steakhouse in New York, NY — French fries at Mastro's Steakhouse in New York, NY

My favorite was definitely the Mac and Cheese that, although I did not taste that much gorgonzola, was decadent, having tons on cheese on it! I highly recommend it.

For dessert, I tried their signature warm butter cake that was sublime: slightly warm, buttery and sweet.

Warm butter cake at Mastro's Steakhouse in New York, NY — Warm butter cake at Mastro's Steakhouse in New York, NY

I also tried the key lime pie that came with some homemade whipped cream (schlag?). It was just ok, being way too sweet, even after eating it with some whipped cream. The best part was definitely the crust that I believe was made with Graham crackers.

Key lime pie at Mastro's Steakhouse in New York, NY — Key lime pie at Mastro's Steakhouse in New York, NY

Whipped cream at Mastro's Steakhouse in New York, NY — Whipped cream at Mastro's Steakhouse in New York, NY

The meal at Mastro's was very good. Would I go back? Probably, but this time, I will bring my noise canceling headset!

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! 11/26/14 I Just Want To Eat! 11/26/14

Recipe: Paella

I love paella and tried to recreate my own version, made with meat and seafood and cooked for long enough so the rice gets very soft and flavorful. In this recipe, I have replaced the saffron by turmeric, to give to the rice this nice yellow color, saffron being expensive. Here is the recipe:

Time: 2 hours

Servings: 4 persons

Ingredients:

2 cups of white rice.
2 tea spoons of turmeric.
1 tea spoon of salt.
6 chicken drumsticks.
0.125 lb chorizo cut into thick slices.
1 red pepper.
1 lb of mussels (I used Prince Edwards Island mussels).
0.5 lb of jumbo shrimp, shell on.

Preparation of the mussels:

First, rinse the mussels. Then, steam them in a pot, lid on, with a small amount of water until the steam comes out of the lid. Discard any mussel that did not open.

Preparation of the paella:

Cut the pepper in small pieces, discarding the seeds. Cook the pepper with the chicken in vegetable oil, on medium heat, until the chicken starts being cooked on each side, turning it from time to time. Then, add the shrimp and cook each side for 3 minutes.

Add 3 cups of water, the turmeric, salt and rice. Cook for 45 minutes, stirring regularly and adding water so the rice is submerged.

Then, add the chorizo slices and the mussels. Cook for another 20 minutes, stirring regularly, so the rice does not attach to the pan.

Et voila!

Bon appétit!

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! 11/25/14 I Just Want To Eat! 11/25/14

Le Rivage in New York, NY

Going to Le Rivage is like going back in time twenty years ago: that is how I would characterize this restaurant located in Theater Row. I definitely wanted to go when I saw that they serve two of my favorite traditional French dishes: escargots and frog legs (cuisse de grenouille).

The restaurant has few sections: a small space at the entrance.

Few tables on the left, across from the bar.

dining room at Le Rivage in New York, NY

The main dining room.

I saw the menu few weeks ago and what I did not notice is the pricing. We could only order from the prix-fixe. $39 for an appetizer, an entree, a dessert and a coffee. The thing is that this was the pre-theater menu. After 7:30pm, they serve one that is slightly different for $25. So, if you go early, you pay more, that is contrary to what most restaurants are doing, trying to attract early dinners. Then, for few items, you pay extra; that is not surprising, but you will see while reading this post that they push a little bit the envelop.

For appetizers, Jodi ordered their green salad with artichokes.

green salad with artichokes at Le Rivage in New York, NY

Nice salad, a bit overdressed. It was the first time I saw artichokes presented this way.

On my side, I ordered the escargots, prepared with garlic and butter.

They were served with their shell, that is pretty rare here. Fortunately, they provide the necessary equipment to extract the animal. The dish was just ok, having too much breading in it. I was surprised to see that they served only six of them, considering that there was a supplement of $5.

For the entree, Jodi ordered the quiche Lorraine:

quiche Lorraine at Le Rivage in New York, NY

And I ordered the frog legs, prepared with garlic and...

As you can see, the sides the dishes came with were the same: potatoes, cauliflower and Brussels sprouts. Well, we definitely did not enjoy the sides that were undercooked. At least, the quiche was good: fluffy, light, with lots of cheese. The frog legs? Way too much garlic, otherwise good.

For dessert, Jodi got the Napoleon.

And I got the poire Hélène as they wrote on the menu, that is in fact poire belle-Hélène. It is a traditional French dessert made with a poached pear, vanilla ice cream, chocolate sauce and whipped cream.

Poire Belle Helene at Le Rivage in New York, NY

Trust me: it was definitely not made with the best ingredients; the pear was not ripe and the vanilla ice cream not very tasty.

As for the Napoleon, it was standard and bought in a bakery from what I understand, nothing shocking there as many restaurants source their desserts in local bakeries instead of making them.

So I believe you already guess what I think about Le Rivage...I would not go back. For the same price, I can get the same meal, a la carte, at Sel et Poivre, or a delicious experience at Jeanne et Gaston.

Enjoy (?)!

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! 11/23/14 I Just Want To Eat! 11/23/14

Cheese Tasting at The French Cheese Board

I went to a fantastic event at The French Cheese Board. This time, no pairing with tequila or bourbon: straight cheese tasting with more than twenty different European cheeses, in a new setting showcasing the work of photographer Colombe Clier, about milk. We were also honored by the presence of Max McCalman, a maître fromager with an incredible knowledge that I met in previous events, and Top Chef France contestant Valentin Néraudeau.

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

Milk Exhibit from Photographer Colombe Clier at The French Cheese Board

I was all about cheese, eaten with or without bread, simply. Besides the beautiful photos from Colombe Clier, one of the master pieces was the cheese display, that was only for display, and made people rave about every cheeses on it.

Cheese display at The French Cheese Board — Cheese display at The French Cheese Board

Gruyere at at The French Cheese Board — Gruyere at at The French Cheese Board

Brie at at The French Cheese Board — Brie at at The French Cheese Board

Some of the cheeses, being showcased with fruits or spreads.

Dried orange at The French Cheese Board — Dried orange at The French Cheese Board

Kiwis at The French Cheese Board — Kiwis at The French Cheese Board

And there was a lot of samples, from Fourme d'Ambert, French feta, brie, goat...

Brie at The French Cheese Board — Brie at The French Cheese Board

Fourme d'Ambert at The French Cheese Board — Fourme d'Ambert at The French Cheese Board

Brie d'Isigny at The French Cheese Board — Brie d'Isigny at The French Cheese Board

Beurre d'Isigny at The French Cheese Board — Beurre d'Isigny at The French Cheese Board

French Feta at The French Cheese Board — French Feta at The French Cheese Board

Buche Soignon (goat) at The French Cheese Board — Buche Soignon (goat) at The French Cheese Board

Le Petit Basque at The French Cheese Board — Le Petit Basque at The French Cheese Board

Then, Max McCalman and Chef Valentin Néraudeau talked about cheese, each of them helped by a cheese platter all of the attendees were eyeing with desire.

Max McCalman and Chef Valentin Néraudeau at The French Cheese Board — Max McCalman and Chef Valentin Néraudeau at The French Cheese Board

The one from Max Mc Calman, was simply to talk about cheese, how to eat it, smell it, enjoy it.

Cheese platter at The French Cheese Board — Cheese platter at The French Cheese Board

At the same time, we got to sample the cheese he was talking about.

Mimolette at The French Cheese Board — Mimolette at The French Cheese Board

Comté at The French Cheese Board — Comté at The French Cheese Board

Pont-l'Évêque at The French Cheese Board — Pont-l'Évêque at The French Cheese Board

Simultaneously, Chef Valentin Néraudeau explained how he is pairing cheese and presenting it, complementing flavors, such as brie and white truffle or pear and blue.

Then, the experts gave tips regarding cheese, in response to twitter questions:

Cheese should be kept in the fridge, in a Tupperware or wax paper, at a temperature between 6 and 8 degrees Celsius.
Keep the cheese at room temperature for an hour to an hour and a half before consumption.
A cheese platter should have three to five different cheeses. Typically, restaurants consider a portion to be 60g per person.
You can find raw milk cheese in the US: it just needs to be aged for more than 60 days.
The best way to eat cheese is to have a progression in flavors, from mild to strong.
If you do not like strong cheese, butter can help lower their aggressive taste.

Max McCalma, Chef Valentin Néraudeau and Charles Duque at The French Cheese Board — Max McCalma, Chef Valentin Néraudeau and Charles Duque at The French Cheese Board

This was another great event at The French Cheese Board. Thank you to them, The Cheeses Of Europe, Max McCalman and Chef Valentin Néraudeau for this wonderful evening. If you would like to see the exhibitor find some great European cheeses, I highly recommend this place.

Enjoy (I did)!

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

French Cheese Board

26 West 39th Street, New York, NY 10018

From and about The French Cheese Board:

The French Cheese Board is a studio devoted to all things French Cheese. Conceived as an idea lab, it is a space for consumers & trade members to discover the diversity & richness that France has to offer through a series of interactive showings and events.
The new home of French Cheese in New York, we blend the culinary arts with contemporary art installations, meshing lifestyle, art, cheese & more. We put art & design at the forefront of modernity, development & innovation. We invite artists, designers, chefs & researchers to work together on projects related to French cheese & the nutrition of today & tomorrow. The French Cheese Board provides a platform for the exchanging of ideas – for education & for the Celebration of French Cheese.

I Just Want To Eat! 11/22/14 I Just Want To Eat! 11/22/14

Celebrating Nutella 50th Anniversary at Moda Espresso and Wine Bar in New York, NY

Today, I went to Moda Espresso and Wine Bar, a coffee shop in Chelsea, opened in 2011, that is located few steps from FIT (hence the name Moda). It was not to try some of their Italian dishes (they serve panini, salads, wrap, pizza and...Italian sushi made with prosciutto and mozzarella!). No, it was to celebrate the 50th anniversary of Nutella, the delicious chocolate and hazelnut spread. Well, knowing my love for Nutella, there was no way I could not go!

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

Moda Espresso and Wine Bar in New York, NY

Today, I went to Moda Espresso and Wine Bar, a coffee shop in Chelsea, opened in 2011, and located few steps from FIT (hence the name Moda). It was not to try some of their Italian dishes (they serve panini, salads, wrap, pizza and...Italian sushi made with prosciutto and mozzarella!). No, it was to celebrate the 50th anniversary of Nutella, the delicious chocolate and hazelnut spread. Well, knowing my love for Nutella, there was no way I could not go!

Nutella at Moda Espresso and Wine Bar in New York, NY — Nutella at Moda Espresso and Wine Bar in New York, NY

There, they served us a few dishes showcasing the divine spread:

Nutella croissants (they bake the croissants daily):

Nutella croissant at Moda Espresso and Wine Bar in New York, NY — Nutella croissant at Moda Espresso and Wine Bar in New York, NY

Nutella pancakes (made for this event):

Nutella Pancakes at Moda Espresso and Wine Bar in New York, NY — Nutella Pancakes at Moda Espresso and Wine Bar in New York, NY

Nutella biscuits (made for this event):

Nutella Biscuit at Moda Espresso and Wine Bar in New York, NY — Nutella Biscuit at Moda Espresso and Wine Bar in New York, NY

But the most surprising was the Nutella espresso that I could not stop drinking, as it married two components I am addicted to: Nutella and espresso. I stirred it to ensure the Nutella was mixed with the espresso, giving a nice sweetness and flavor (interestingly, I usually hate flavored coffee, but not this one). And for sure, I did not miss any bit of it, using the spoon to get the Nutella that was in the bottom.

Nutella espresso at Moda Espresso and Wine Bar in New York, NY — Nutella espresso at Moda Espresso and Wine Bar in New York, NY

I spoke briefly with one of the owners, Renato Besabe, and he told me that the idea to serve Nutella espresso came from his business partner, Giuseppe Scotto. Giuseppe is from a small seaside province outside of Naples and, apparently, people in South of Italy drink their espresso with a touch of Nutella.

This was a great event at Moda Espresso and Wine Bar and a great celebration of Nutella 50th Anniversary. Whether you are looking for a good coffee (with Nutella or not) or a bite to eat with a nice glass of wine, Moda is a great place to go to. And do not ask me if I would go back! Of course I will!

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! 11/21/14 I Just Want To Eat! 11/21/14

Havana Alma De Cuba in New York, NY

The decor is very nice, modern with some paintings representing Havana: the old cars, La bodeguita del Medio, the famous club where Hemingway or Gabriel Garcia Marquez use to go (you can enjoy this club in many countries now; in the US, it is located in Palo Alto).

Cuban food has its charm, but not at Havana Alma de Cuba! We went there on a Saturday night and it has been a while I have been disappointed by a restaurant. I am not talking about one dish that I did not like, but several. So sad. It started well: we passed in front of this restaurant several times and it seemed to be busy.

We just wanted to share some plates and picked few dishes from the menu that features Cuban, Latin and Spanish specialties. The first dish was the beef empanadas:

beef empanadas at Havana Alma De Cuba in New York, NY

It was served with cachucha (small pepper) salsa. The empanadas were good, the filling being moist and very tasty and the shell delightfully crispy. I just wished there was more salsa with it.

The second appetizer was the maduros:

maduros at Havana Alma De Cuba in New York, NY

They were just ok, missing some crispiness.

Then, I got myself the calamares Tamarindo or fried calamari with cherry tomatoes, sweet plantains and tamarind sauce.

fried calamari at Havana Alma De Cuba in New York, NY

I guess this is where it started to go down...The sauce was way too sweet and I could not eat it. Jodi was surprised because it is the first time I did not finish fried calamari. It is too bad because they were not rubbery and seemed crispy (they were drenched in this sweet sauce).

I thought it get be better with the Albondigas, meatballs with manchego cheese and tomato and oyster fricassee.

meatballs at Havana Alma De Cuba in New York, NY

Que nenni: it was terrible. The meatballs had a weird taste and I did not like the texture.

But the worse was the montadito de chorizo:

montadito de chorizo at Havana Alma De Cuba in New York, NY

It was Spanish chorizo that is sautéed with jalapeño and caramelized onions, served on a toasted baguette. When it came, there was like a smell that did not make it appetizing. In fact, even the presentation was not appetizing too. Well, I did not like it, the chorizo being lost in the sauce that did not taste good for me.

We were so disappointed that we did not even try desserts there. Havana Alma de Cuba was disappointing: the food was subpar and somewhat expensive compared to alternative like La Caridad in New York or La Isla in Hoboken. Would I go back? Probably not...

Enjoy (the post)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 11/19/14 I Just Want To Eat! 11/19/14

My first Balut at Jeepney, a Filipino Gastropub in New York, NY

No, I am not planning to replace Andrew Zimmern on Bizarre Food or Anthony Bourdain: I was just curious and had been wanting to try the Filipino dish that is balut for a while. For sure, for Jodi, it was out of question to come with me as she was grossed out at the simple idea to see me eating this.

So, what is balut? It is a duck egg that is 14 to 17 days old, served as street food in Philippines, but also found in other Southeast Asian countries like Vietnam or Laos. I ate it at Jeepney, a Filipino gastropub located in the East Village that I found one day, while going to have pizza at Luzzo's, my favorite Neapolitan pizzeria in town.

I admit that I was not sure I would be able to eat the balut: it is not the most visually appetizing dish I ever seen and, looking at photos on the internet, some of them showing people gagging when eating it, I was not sure what reaction I would have. On top of that, they sat me right in front of a pretty gross photo of balut... But my culinary curiosity and pride helped me succeed in this challenge. I knew the dish was coming when I heard a loud "Baluuuuuut!" coming from the kitchen pass and the cheering from the staff.

Here it was, in front of me. I realized at that point that I did not know how to eat it and asked the waiter for some help. He told me to crack the top, drink the liquid and then scoop the inside with a spoon. So, I did it...

I found it delicious: I was imagining tasting some small bones or cartilage, a bit like the texture of soft shell crab even, but it was soft and melted in my mouth. It was like a hard boiled egg with a bit of a gamey taste. The only thing I could not eat was the white part, that you may see on the bottom right photo, that was too hard.

I was curious to know where they get this $4 delicacy and they told me that they get it from a farm in Connecticut.

Of course, it was not the only dish I tried. I also ordered a Silog breakfast that is apparently a traditional Filipino breakfast, served with garlic rice, a fried egg and some relish. I chose the longsilog one, that was served with a longganisa, a sweet and garlicky sausage.

That was a great brunch dish and the high point was definitely the sausage that was not as garlicky as they said, deliciously sweet and had a wonderful char on the outside. The egg was perfectly cooked and runny, fantastic with the garlic rice (well, you need to like garlic...).

I really had a very good brunch at Jeepney and was glad to have tried the balut. I just need now to convince Jodi to have balut instead of turkey for Thanksgiving, but it might be a tough sell...

Enjoy (baluuuuut)!

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

I Just Want To Eat! 11/17/14 I Just Want To Eat! 11/17/14

Tasting Terroir with Casa Noble Tequila at The French Cheese Board

What happens when you get Tequila and cheese together? A surprising pairing that goes beyond the traditional wine and cheese. It is not my first not-wine and cheese experience at The French Cheese Board, having discovered in a previous event a Bourbon and cheese pairing quite interesting.

So, this time it was Tequila from Casa Noble and we got honored by the presence of its founder, Jose Hermosillo, who guided us in appreciating this delicious drink.

Jose Hermosillo, founder of Casa Noble Tequila — Jose Hermosillo, founder of Casa Noble Tequila

Also present was Max McCalman, the renown Maître Fromager, who brillantly paired tequila with French cheeses.

Max McCalman, Maître Fromager at The French Cheese Board — Max McCalman, Maître Fromager at The French Cheese Board

The evening started with a cocktail party, where margaritas, made with Casa Noble Tequila were served.

Cocktail party at The French Cheese Board

Preparing Margaritas with Casa Noble Tequila

Then, our tasting started, each pairing being commented by our experts.

Casa Noble Tequila and cheese event at The French Cheese Board

The MO for tasting the Tequila was always the same: look at the color of the drink, its body, smell it to detect the various hints emanating from it and then taste it with the paired cheese.

So, we first started with the Tequila Blanco and mimolette cheese:

Then, the Tequila Reposado with époisse:

And last, the Tequila Anejo with Fourme D'Ambert:

Casa Noble Tequila Anejo with Fourme d'Ambert and mimolette

This was a fantastic event and it definitely shows that there is more than wine and cheese!

Thank you to The French Cheese Board and Casa Noble for this nice evening.

Enjoy (I did)!

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

French Cheese Board

26 West 39th Street, New York, NY 10018

From and about The French Cheese Board:

I Just Want To Eat! 11/16/14 I Just Want To Eat! 11/16/14

Recipe: Butternut Squash Ravioli With Taleggio Cream

Check out this recipe to make some delicious butternut squash ravioli with taleggio cream. In this recipe you will learn how to make homemade pasta! Yum!

This is a great recipe if you want to make your own ravioli and, of course, love cheese!

Time: 2 hours (preparation and cooking)

Ingredients for the pasta (15 ravioli approx.):

1 cup of all purpose white flour
1/2 cup of semolina flour
A pinch of salt
4 large eggs

Ingredients for the filling:

18 oz Butternut Squash (cubed)
1 Tablespoon of mascarpone
Black pepper

Ingredients for the cream:

0.25 lb Taleggio
4 oz Mascarpone

Preparation of the filling:

Cook the butternut squash in boiling water until soft. Then put them on a tray with olive oil and roast them for 40 minutes in the oven at 375 degrees Fahrenheit.

Put the roasted butternut squash in a bowl and puree it with a fork. Then add a tablespoon of mascarpone, some black pepper and mix until the cheese is fully integrated with the squash.

Preparation of the ravioli:

First and foremost, you need to make a pasta dough.

Put the flour, semolina and salt on a countertop. Create a well in the center and put 2 eggs. Incorporate the flower into the eggs, making a slow movement clockwise. Once the two eggs are fully incorporated, add a third one and mix. The dough has to be soft and light. If sticky, add more flour.

Note: do not knead too much as you do not want the pasta dough to be too compact.

Cut the dough into a few sizable pieces. To flatten it, I use a Kitchen Aid pasta roller extension that is great, because, with a manual machine, it is easier if you are with somebody else. With the Kitchen Aid, no need. I usually flatten the dough thin, to level 6. Do not forget to put flour on your countertop before laying down the pasta strips, otherwise they will stick to it.

Once I have long stripes of dough, I prepare my ravioli: I cut each strip in the middle, keeping the wider piece in the bottom. I then put a bit of filling in the center, keeping a distance of 1 to 1.5 inches in between. Then, I will put some egg wash all around the filling so the top layer of pasta will stick to the bottom. When covering the ravioli, do not forget to push the air pockets to the side (otherwise, the ravioli may burst during cooking) and to make sure each side is well closed. Then, cut the ravioli with a wheel to obtain a nice shape.

Cook the ravioli in boiling water for about 7 minutes.

Preparation for the cream:

Cut the taleggio in few pieces and put it in a pan with the mascarpone. Cook at medium heat until the cheese is melted and then serve a generous amount onto the ravioli. Et Voilà!

Bon appétit!

I Just Want To Eat! 11/15/14 I Just Want To Eat! 11/15/14

Abate Fetel Pear Tasting by Chef Nicoletta Grippo at La Scuola in Eataly

Last Thursday, I was invited at La Scuola in Eataly for a media event to celebrate a variety of pear called the Abate Fetel, in a 3 course-tasting meal prepared by Chef Nicoletta Grippo. I was definitely curious as I mostly associate pear with desserts, besides the classic salads or the pear with roquefort that is a great combination, the sweetness of the fruit neutralizing the acidity of the cheese.

Before I talk about the food, let's discover this pear. Yes, because I admit I discovered it too! We got to try Abate Fetel pears cultivated in a North-Eastern region of Italy called Emilia-Romagna. First imported in the US in 2003, this fruit finds its roots in France were Abbé Fetel, the abbot of Chessy-les-Mines in Savoie, started cultivating it back in 1866. As you can see on the photos above, it has a long shape with a yellow skin, natural freckles and some russeting patches. In term of taste, it is crisp and sweet like honey. It is also healthy: rich in potassium, Vitamin C, fiber, the latter limiting blood sugar levels and facilitating digestion. Last, know that this pear is harvested in September and can be consumed from October to April.

Now let's talk about the food prepared by Chef Nicoletta Grippo and her crew that we tasted! Each course was paired with a drink. First was the pasta sfoglia with gorgonzola dolce, red wine poached Abate Fetel pear and walnut streusel.

red wine poached Abate Fetel pear and walnut streusel

Ok, I did not get the gorgonzola on mine, but still, it was very refreshing and I loved the hints of pear coming through. The streusel was delicious, light, crispy and tasty.

This dish was served with a pear bellini that was fantastic and quite traditional.

Then came an amazing dish that was definitely one of the high points of the evening: roasted Abate Fetel pear fiochetti with taleggio cream and charred radicchio.

Roasted Abate Fetel pear fiochetti with taleggio cream and charred radicchio

If you are a cheese lover like me, this is definitely a dish for you: these little purses were filled with pear, parmigiano reggiano, mascarpone and ricotta, and bathed is a delightfully rich and creamy taleggio sauce that I would have eaten with a spoon.

The pairing wine was a Cantine Ceci 'Tre di Terre Verdiane' Spumante, Emilia-Romagna, Italy:

The second dish was an herbed pork roast with a creamy parsnip purée, a caramelized Abate Fetel pear and shallots.

This was beautifully presented and definitely let the pear shine on its own. But don't get me wrong, it is not as if the pear was just added to a dish: It also had a nice balance, paired with the pork.

The wine served with it was a Crotta Di Vigneron Pinot Nero 2012, Valle D'Aosta, Italy:

Last was dessert. Another high point for me: Crostata with honey roasted Abate Fetal pear and fior di latte gelato.

I simply loved it! The crostata was divine: a bit buttery, sweet and flakey, it was fantastic with the pears that were soft and sweet, a sweetness that could be counterbalanced by the delicious milk gelato.

The wine served with the dessert was a Ca dei Mandorli Brachetto d'Acqui 2012, Piedmont, Italy:

I definitely had a great time and outstanding food and wine at La Scuola Eataly. I never think about cooking with pear and it gave me some idea (I hope to you too). Trying the Abate Fetel pear in these dishes made me discover a variety that I did not know and that is worth trying. So, if you see an Abate Fetel pear at your grocery store, do not hesitate: they are delish!

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! 11/13/14 I Just Want To Eat! 11/13/14

Laut, Malaysian restaurant in New York, NY

As we were looking for a restaurant reservation on Opentable, we found out Laut, the first Malaysian restaurant in the world to receive a Michelin Star in the famous 2011 guide (they lost it since).

I kind of like the busyness of Union Square, its farmers' market, chess players, as well as other (sometimes weird) entertainments that one can witness when going there. Food wise, there are quit e few options, cheap or not that are worth a try. As we were looking for a restaurant reservation on Opentable, we found out Laut, the first Malaysian restaurant in the world to receive a Michelin Star in the famous 2011 guide (they lost it since).

Laut means Sea in Malay; I admit that I did not know why they picked this name, considering that it is not a seafood restaurant, but learnt that it is because the straits and coastal cities played a crucial role in the region's history, navigating traders and travelers from all over the world.

Dining room at Laut, Malaysian restaurant in New York, NY — Dining room at Laut, Malaysian restaurant in New York, NY

In term of cuisine, they serve South East Asian dishes, from Malaysia, Thailand and Singapore. So I was ready to see what the owner Salil Mehta was proposing in his restaurant.

To start off and to accompany my meal, I ordered a Thai Iced Tea that was perfect.

Then, we decided to share dishes and order several appetizers, as well as one entrée, having already an idea before going there as to what dessert we would order.

The first appetizer was the roti canai.

Roti Canai at Laut in New York, NY — Roti Canai at Laut in New York, NY

Roti means bread; It is one of my favorite appetizers in Thai restaurants: I love the greasiness and slight crispiness of the bread, dipped in an awesome curry sauce. Well, for the first time, I did not like it! The sauce was good, but the roti was tasteless. This was so disappointing.

The second appetizer was the satay tofu puffs:

Satay tofu puffs at Laut in New York, NY

It was served with cucumber and bean sprouts and smothered in peanut sauce. This was really good: the tofu puffs were so light and airy, perfect with this delicious peanut sauce that was a bit sweet.

The third appetizer was Sotong Goreng or marinated crispy fried squid dusted with spices, salt, pepper and chili sauce:

Sotong Goreng or fried squid at Laut in New York, NY

I really liked it: the calamari were crunchy, not rubbery and not greasy that is already a good thing, and I loved the hints of salt and pepper. I just wished there was more of that chili sauce that was a bit spicy, but addictive with the calamari.

For the entree, we chose the glass noodles:

They were prepared with snow peas, carrots, bean sprouts, mushrooms, eggs and scallions. It was overall a very good dish that had lots of veggies in it.

For dessert, we wanted to order the mango coconut sticky rice. Unfortunately, they did not have any mango and proposed dragon fruit: we passed.

Would I go back? Well, probably: the food was good overall, with some interesting dishes.

Enjoy (...)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 11/11/14 I Just Want To Eat! 11/11/14

Kung Fu Little Steamed Buns Ramen in New York, NY

We went on a Saturday early evening. I guess we were right not to go too late as, when we left, the restaurant was full. And trust me, it filled up quickly as we did not stay hours there: you sit, you eat and you go. Not that they were pressing us to leave, but this is not the place for a tête à tête, the tables being very close to each other.

Don't be fooled by the word ramen in its name: Kung Fu Little Steamed Buns Ramen is a Chinese restaurant that offers flavorful dishes at prices that do not break the bank. There, one of their star item is the lamian or hand pulled noodles that Chef Peter Song, a native from China, prepares in the kitchen.

This is a small place, crowded, especially during the week, being located on 8th avenue and so, spoiled with a lot of passage.

So we decided to try some of their little steamed buns and ramen.

We shared:

The Kung Fu steamed pork buns:

pork soup dumplings at Kung Fu Little Steamed Buns Ramen in New York, NY

These are soup dumplings that I guess are a hit in most restaurant, not only for the taste, but also because people try to understand how the soup made it inside (they do not use a syringe, but just freeze it, before putting it in the dumpling). It was fairly good, a bit fatty, but in a good way. I would put them at the level of Joe's Shanghai.

The way I eat them is from the top, after placing the dumpling on a spoon (the plate is for the photo only...).

Only problem was that it was a bit sticky and we had to be careful when lifting them from the steamer as one or two broke and leaked.

Then, we tried the vegetable dumplings:

veggie dumplings at Kung Fu Little Steamed Buns Ramen in New York, NY

For sure, the green color stood out...inside and outside. It was just ok for me: too much broccoli and the filling was a bit dry.

Last was the ramen. I decided to go for the roasted duck one.

roasted duck at Kung Fu Little Steamed Buns Ramen in New York, NY

I forgot how difficult it can be to eat duck with chopsticks because of the bones. But I made it. It was very flavorful altogether, the duck giving lots of flavors to the broth that, on its own, did not stand up like the broths you can have at places like Ivan Ramen or Ippudo.

lamian or hand pulled noodles  at Kung Fu Little Steamed Buns Ramen in New York, NY — lamian or hand pulled noodles at Kung Fu Little Steamed Buns Ramen in New York, NY

The noodles were delicious and perfectly cooked.

It was ok overall. Would I go back? Maybe. This is not a must go.

Enjoy (I did)!

Kung Fu Little Steamed Buns Ramen on Urbanspoon

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I Just Want To Eat! 11/9/14 I Just Want To Eat! 11/9/14

Brunch at Montmartre in New York, NY

Going to brunch with friends is always exciting. Not only because of the pleasure to see them, but also because we always try to make it a culinary experience. So, this time, we went to Montmartre, a French restaurant located in Chelsea, after our friend Gary read an article in NY Magazine that said that they had the best burger in town.

Dining room at Montmartre in New York, NY — Dining room at Montmartre in New York, NY

If you never went to Paris, know that Montmartre is one of the famous areas there. Located on a hill, and topped by the Sacré Coeur basilica, it was the place where many artists like Salvador Dalí, Modigliani, Claude Monet, Pablo Picasso and Vincent van Gogh, had studios. Today, you can still see painters, but I admit that it is becoming mostly a touristy place, losing a bit of its charm.

Menu at Montmartre in New York, NY — Menu at Montmartre in New York, NY

So, the restaurant, that had been opened for more than one and a half year by Gabriel Stulman, is an ode to French cuisine...minus the burger..., but not only. There, Chef Tien Ho crafted a menu on its own, interpreting dishes with a French flair. For instance, the chicken and waffles becomes the poulet and pain perdu; and then the burger.

Burger at Montmartre in New York, NY — Burger at Montmartre in New York, NY

Yes, it is not you regular burger, but more like a sandwich version of it, the bun being replaced by two slices of bread, grilled similar to a grilled cheese, and a béarnaise cheese, that is a fusion between béarnaise sauce and a cheese sauce, smothering the patty made of dry aged beef.

It looked very appetizing. The first bite was just bread as the shape of the patty did not espouse the shape of the bread.

The meat, perfectly cooked medium was juicy. However, it was no match to the one at 5 Napkin Burger, being less tasty.

The béarnaise cheese was a nice twist though and there was a good amount of it.

Served with the burger were fries that were delicious: skin on, they were lightly salted and a bit crispy.

French fries at Montmartre in New York, NY — French fries at Montmartre in New York, NY

Jodi ordered the omelette:

Omelet a Montmartre in New York, NY — Omelet a Montmartre in New York, NY

Served with toast and some baby lettuce, it was filled with lots of oyster mushrooms, leeks and goat cheese. That was a very good omelette, not only because of the delicious filling, but also because the eggs were perfectly cooked, soft and not dry.

For dessert, they proposed us the clémentine pot de crème that was succulent.

clémentine pot de crème at Montmartre in New York, NY

Nice presentation with the bowl matching the color of the clémentine. I liked it: they added some macadamia nuts for crunch and I really liked the fact that it was not too sweet, was fresh, making it the perfect Summer dessert.

For beverages, I, of course, got an espresso (yes, it is a double...):

And a fresh squeezed orange juice that was just ok, tasting a bit watered down.

freshly squeezed orange juice at Montmartre in New York, NY

Even if I do not think that the burger is not the best in New York City, I really liked the brunch at Montmartre. The service was very good and welcoming and the garden in the back is definitely a big asset.

I would not mind going back there, maybe for dinner in fact.

Enjoy (I did)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 11/7/14 I Just Want To Eat! 11/7/14

Georgetown cupcake in Soho, New York, NY

It is not a big place, and I counted only four tables, so either you are lucky or you have to grab and go...In the back, is the kitchen where you can have a glimpse at the cupcake making process. If you notice on the photos, pink color is everywhere, even on the sparkly kitchen aid appliance that is probably there not just for display.

Being fans of Cupcakes Wars, the TV show on the Food Network, Georgetown Cupcake was no stranger to us. The adventure started in 2008, when Katherine Kallinis Berman and Sophie Kallinis LaMontagne, who are sisters, opened their first location in Washington DC. Since then, it has been a success story and, besides their location in Soho, they opened cupcake shops in Boston, Los Angeles, Atlanta...

We went few times and tried different cupcakes:

Coconut cupcake at Georgetown cupcake in Soho, New York, NY — Coconut cupcake at Georgetown cupcake in Soho, New York, NY

Banana split cupcake at Georgetown cupcake in Soho, New York, NY — Banana split cupcake at Georgetown cupcake in Soho, New York, NY

Red velvet cupcake at Georgetown cupcake in Soho, New York, NY — Red velvet cupcake at Georgetown cupcake in Soho, New York, NY

Cookies n' cream cupcake at Georgetown cupcake in Soho, New York, NY — Cookies n' cream cupcake at Georgetown cupcake in Soho, New York, NY

The cupcakes were overall good, although, for some of them, the cake was on the dryer side. However, the frosting in all of them was delicious, with a nice proportion compared to the cake itself.

These were decent cupcakes. Would I go back? Maybe, but I definitely prefer Sprinkles Cupcakes in Manhattan or Sweet in Hoboken.

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! 11/5/14 I Just Want To Eat! 11/5/14

Little Cupcake Bakeshop in New York, NY

We found Little Cupcake Bakeshop few weeks ago, while trying to find our way around The San Gennaro Festival in Little Italy, and decided to go back and try that place. The location in Nolita is an outpost of their flagship bakery that opened in 2005 in Brooklyn.

This place has an vintage feel, probably because of the decor (notice the chandeliers) and the cake displays. There, you will find all American desserts: not only cupcakes, but also cakes and pudding that would make you salivate in front of the counter. What I did not know before writing this post is that they are committing to use sustainable ingredients, mainly locally sourced. For instance, the milk is from grass fed cows and the coffee (that I tried) is non-GMO from Illy.

I admit that when we were there, I was tempted by the banana pudding or the banana and nutella cake, but, as I was not that hungry, I decided to go for the red velvet cupcake.

I should mention that they also serve a blue velvet, maybe as an homage to the smurfs...

It was an ok cupcake: the cake itself was just ok, neither dry or moist, and the frosting was good, but a bit too sweet. As you can see, the proportion cake / frosting was definitely unbalanced, making it a sad cupcake.

Jodi decided to go for the coconut cupcake.

This one was different: with as much frosting as cake, the latter was moist contrary to the previous cupcake we tasted. The frosting was delicious: it was like a meringue, but not too sweet. However, calling it a coconut cupcake might have been a bit exaggerated considering that there were just few coconut shavings on top, instead of coconut in the frosting or cake batter.

So yes, I was not thrilled by Little Cake Bakeshop: the cupcakes are not as good as Sweet in Hoboken or Sprinkles Cupcakes in Manhattan. Would I go back? Yes, but this time to try the banana pudding, the banana and nutella cake or their Brooklyn Blackout cake that seems to be the perfect dessert for chocolate lovers.

Enjoy (...)!

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! 11/3/14 I Just Want To Eat! 11/3/14

Cheap Eat: Banh Mi Saigon Bakery in New York, NY

Imagine that for the prices I mentioned above, we got each a foot long sandwich that was tastier than some of the chains out there. My favorite was definitely the one I ordered with BBQ pork as it had this divine crunchiness and sweetness. Both tasted fresh and I truly appreciated that they put lots of fresh cilantro in the sandwiches.

I discovered the banh mi at Spice Market, the trendy restaurant of Jean-Georges Vongerichten located in the Meatpacking district. They had the great idea to include this fantastic sandwich in their restaurant week menu and their version was spectacular. But how did it compare to an authentic, cheap one? That is what I would discover at Banh Mi Saigon Bakery, a small place located in Little Italy.

The place is small with a long shape; on the left of the entrance is a counter where they sell jewels, and in the back is the counter, overlooking the busy kitchen.

So, what is banh mi? it is a Vietnamese sandwich, banh meaning bread and mi, wheat. This tasteful sandwich reflects the French influence during the colonial period, during which the baguette was introduced.

At Banh Mi Saigon, you have close to ten different choices of banh mi, enough to satisfy the carnivore or the vegetarian. On my side, I decided to go for the Banh Mi Nem Nuong, or BBQ pork sandwich ($4.50).

Banh Mi Nem Nuong at Banh Mi Saigon Bakery in New York, NY — Banh Mi Nem Nuong at Banh Mi Saigon Bakery in New York, NY

Jodi got the Banh Mi Do Chay, a mixed vegetables sandwich ($3.50).

Banh Mi Do Chay at Banh Mi Saigon Bakery in New York, NY — Banh Mi Do Chay at Banh Mi Saigon Bakery in New York, NY

Imagine that for the prices I mentioned above, we got each a foot long sandwich that was tastier than some of the chains out there. My favorite was definitely the one I ordered with BBQ pork as it had this divine crunchiness and sweetness. Both tasted fresh (they had corrupts, cabbage...) and I truly appreciated that they put lots of fresh cilantro in the sandwiches. The bread was soft and, trust me, one sandwich was enough.

Would I go back to Banh Mi Saigon Bakery? Definitely! I certainly recommend it, whether you are on a budget or not. Next time, I will try their pork buns: I bet they are delicious.

Enjoy (I did)!

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