I Just Want To Eat! 12/30/17 I Just Want To Eat! 12/30/17

Dinner at Chimichurri Grill East

You probably think this post is déjà vu as I already described twice my experience at Chimichurri Grill, once in their Midtown East location where I was invited for a blog dinner, another one when I went to their restaurant in Hell's Kitchen with some friends. I have been talking so much about this Argentinian Steakhouse that Jodi absolutely wanted to go there; so I booked a table on Opentable for a Friday night and here we were, at Chimichurri Grill East, in their beautiful dining room.

I started off with a cocktail and picked the New Fango, similar to an old fashioned, made with Templeton rye, a slice of orange, a cherry and bitters.

New Fango cocktail at Chimichurri Grill East in NYC, NY

Then, for appetizer, we ordered the empanadas: you can pick two so we chose the beef and the swiss chard and cheese. These are great empanadas, the beef one being my favorite, being very tasty and not dry. The best part though is the shell that is fantastic, quite crispy.

Empanadas at Chimichurri Grill East in NYC, NY

Then, Jodi got the Lomo Fino Pampeano or filet mignon with blue cheese sauce, perfectly cooked medium. She loved it; I loved it. The meat was very good, tender and juicy. And that blue cheese sauce was a perfect pairing.

Filet mignon at Chimichurri Grill East in NYC, NY

On my side, I decided to try their baby lamb chops or Cordero Padagonico. There were 4 double chops that were so good, very juicy and nicely cooked. I appreciated the fact that the Malbec sauce it comes with was on the side, so in case you do not like it, it does not spoil the entire dish. The sauce was good, but I admit that the lamb chops were so good, I did not even need it.

Lamb chops at Chimichurri Grill East in NYC, NY

Both meat dishes came with some very hot charcoal on top, a touch that seems to be only at the East location, giving a nice touch to the presentation.

With our dishes, we got the the sautéed mushrooms with garlic and thyme (Hongos Salteados) as Jodi loves mushrooms and the seasoned fries (papas fritas) that are a must have, being crispy and cooked all the way through.

Mushrooms at Chimichurri Grill East in NYC, NY

French fries at Chimichurri Grill East in NYC, NY

Last was dessert. They offered us the Torre de arroz con leche or tower of homemade rice pudding, where each section was separated by a homemade vanilla wafer topped with caramelized milk cream. This was a great dessert: not overly sweet, the addition of the vanilla wafers gave a nice texture to the dish and elevated it.

Rice pudding at Chimichurri Grill East in NYC, NY

With it, they also offered us a glass of Santa Julia Tardio- 2012, a delicious dessert wine.

Santa Julia Tardio- 2012 dessert wine at Chimichurri Grill East in NYC, NY

We left full and glad we would have a bit of a walk to go home...Chimichurri Grill is a fantastic restaurant that serves succulent food. I like the fact that both locations have their own identity, the one on the East side being more elegant than the one in Hell's Kitchen, and perfect for a date or celebration. I definitely recommend 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!

Chimichurri Grill East - 133 E 61st St, New York, NY 10065

I Just Want To Eat! 12/28/17 I Just Want To Eat! 12/28/17

Kame Ramen, Midtown East

Kame Ramen was not our first target, not really sure where we would go, but looking for some comfort food as the temperature was cold. As we were walking on Park Avenue, we noticed this place that seem to have a nice atmosphere.

We were not too hungry so, we only ordered one appetizer, setting our sights on the Kakuni buns, made with pork belly, mayo and Japanese BBQ sauce. This was really good, different from the usual pork buns you get in this kind of places.

We then ordered their tonkotsu ramen, made with a creamy pork broth, braised pork belly, a soft boiled egg, seaweed, corn and black garlic oil. The ramen was superb: the broth was very good, definitely creamy and I was glad that the black garlic oil was not too overpowering. The braised pork was good too, although a bit tough. But overall a good dish that I would recommend there.

It was a quick and simple meal, in a restaurant that is worth knowing, far from the hype of Ippudo or Momofuku Noodle Bar. I will have to go back at some point to try some other dishes there from their small menu.

Enjoy (I did)!

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

Kame Ramen - 435 Park Ave S, New York, NY 10016

I Just Want To Eat! 12/26/17 I Just Want To Eat! 12/26/17

Alpha Fusion, Pan Asian Cuisine near Penn Station

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

I passed so many times in front of Alpha Fusion, mistakenly not noticing a place that serves some fantastic pan Asian cuisine: Japanese, Thai, Vietnamese, Chinese mainly and more intriguing, a wide choice of vegetarian dishes. There, I spoke a bit with Chef Henry Yang who I met few months ago in Brooklyn. Owner of Alpha Fusion, that he opened 10 years ago, Chef Yang is passionate about his food: we talked about his upbringing when he came at age 16 in the US from China, and how he learned to make Japanese cuisine. Chef Yang is now vegetarian and he is trying to serve vegetarian dishes more appealing to meat lovers like me; and I have to admit that he is doing a pretty good job. In fact, I was there with my nephew Valentin who never had fake meat before and he was tricked.

Chef Henry Yang at Alpha Fusion in NYC, NY

Here is what we tried at Alpha Fusion:

First, they brought a cocktail called Hendrick's Samurai, made with Hendrick's gin, muddled cucumber, sprite and lemonade. This was not too strong and quite refreshing, a good way to clean your palate before a meal.

Hendrick's Samurai cocktail at Alpha Fusion in NYC, NY

Then was the uni shot, made with sea urchin, sake, ponzu and yuzu sauce and tobiko (fish eggs). This was quite good, but I admit that it was a bit difficult to drink because of the shape of the glass. I love sea urchin and liked the acidity the ponzu and yuzu gave to this. I thought It was an interesting take on oyster shots.

Then, we got to try one of their most famous dishes: the sushi pizza. It is made with salmon, spicy Tuna, seaweed salad, avocado, jalapeño, peanut, fish egg with spicy aioli. The crust is not a pizza crust but a fried corn tortilla that adds a nice crunch. It is a bit messy to eat, but each bite is like an explosion of flavors, not as spicy as I thought.

Next were some vegetarian dishes where the meat or fish were made with soy protein. As I mentioned above, it was quite well done and my nephew did not realize he was not eating meat. This was not only thanks to the protein used, but also the sauces that were delicious. I was glad it was well executed as I tried few times fake meat and it was not always successful, like one time when I had seitan at a now closed restaurant called Gobo, one of my favorite vegetarian restaurants, except for that dish, where the taste and texture was off. But at Alpha Fusion, I loved every dish that Chef Yang brought, especially the boneless spare ribs with BBQ sauce, that had a perfect texture and taste.

Vegetarian spare ribs with BBQ sauce at Alpha Fusion in NYC, NY

There was also the vegetarian panko chicken with Thai chili peanut sauce that had a nice crunchiness:

Vegetarian panko chicken with Thai chili peanut sauce at Alpha Fusion in NYC, NY

Or the basil chicken that was also a great dish, the soy protein smothered in a delicious sauce:

Basil chicken at Alpha Fusion in NYC, NY

The last vegetarian dish we tried was the fish steak that was also surprising. It definitely did not have a fishy taste, but for sure the texture of a fish like swordfish or mahi mahi. It was good, but I thought the other dishes were better.

At that point, I should mention the lychee tini cocktail that came, made with vodka, lychee liquor, lychee juice and a splash of sake. Really good!

Lychee tini cocktail at Alpha Fusion in NYC, NY

Back to sushi, we got the Chef's selection that had:

Kampachi (Amberjack) with daikon, ponzu and serrano pepper.
Matai with a gold leaf.
Hamachi with spicy daikon and scallions.

Chef's selection at Alpha Fusion in NYC, NY

Matai with a golden leaf at Alpha Fusion in NYC, NY

There is also Jimmy's sexy roll, made with shrimp tempura (nice crunch), topped with chopped tuna, salmon, yellowtail , avocado, run and tobiko (fish eggs). This was very good, with plenty of flavors, a sort of decadent roll.

Jimmy's sexy roll at Alpha Fusion in NYC, NY

Another dish that is quite popular these days is a salmon poke that was elegantly presented:

The last dish is the ramen, a must have. This tonkotsu ramen is simply amazing, especially the broth that only contains water and pork bones, cooked for 12 hours, to give that creaminess.

We left Alpha Fusion so full and were glad to have a bit of a walk, despite the snow. Alpha Fusion is a great place to know: the food there is very good and Chef Yang succeeded in creating an original menu that makes you want to come 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!

Alpha Fusion - 365 W 34th street, New York, 10001, NY

I Just Want To Eat! 12/24/17 I Just Want To Eat! 12/24/17

Ajisai, Japanese restaurant in Hell's Kitchen

On a Saturday, after seeing The Darkest Hour with Gary Oldman in Times Square, we decided to eat in Hell's Kitchen with in mind an Asian cuisine. We stumbled upon Ajisai, a place we passed in front of many times, but that seemed to be always packed. We got lucky this time as only one booth was available for the three of us, my nephew being with us.

Dining room at Ajisai in Hell's Kitchen, NYC, NY

This is a nice place, with a nice atmosphere that fits perfectly to the neighborhood. The menu there is fairly big and I would even say, a bit overwhelming. Good thing though is that they put photos of some of the dishes, probably helping the undecided diner. On our side, we decided to share a bunch of appetizers. Here is what we had:

I started off by ordering a bottle of Asahi Dry Black, a very good dark ale that I never tried before.

Asahi dry black beer at Ajisai in Hell's Kitchen, NYC, NY

The first appetizer was the pork gyoza, that were really good: the shell was delicious, and the filling delightfully fatty and tasty.

Pork gyoza at Ajisai in Hell's Kitchen, NYC, NY

Next was the crispy calamari with sweet chili sauce, one of my favorite appetizers.

Crispy calamari at Ajisai in Hell's Kitchen, NYC, NY

Black miso cod, good, although the fish could have been cooked a minute longer.

Black miso cod at Ajisai in Hell's Kitchen, NYC, NY

Age tofu, a fairly classic dish, made with tofu that is deep fried with bonito flakes.

Age tofu at Ajisai in Hell's Kitchen, NYC, NY

Roti Canai, an indian roti bread served with a curry sauce, not so much of a Japanese dish, but always a crowd pleaser.

Roti Canai at Ajisai in Hell's Kitchen, NYC, NY

And the last appetizer, my favorite and definitely recommended: the "rock" of lamb. I am not sure if it is a typo as it was written this way on the menu and on the bill, but these little lamb chops were for sure rocking my world: they were perfectly cooked and very juicy. I could have eaten another serving and might go there to order two as an entrée.

Lamb chops at Ajisai in Hell's Kitchen, NYC, NY

Last was dessert. We decided to go with a green tea fried ice cream as my nephew Valentin never tried it, but unfortunately it was not as good as what we expected: the ice cream was good, but the shell was too thick and a bit soggy, not crispy. We should have gone with the fried banana...

Green tea fried ice cream at Ajisai in Hell's Kitchen, NYC, NY

Overall we had a good meal at Ajisai and I loved the fact that we could share a bunch of dishes. This is a good place to know after a movie.

Enjoy (I did)!

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

Ajisai - 615 9th Avenue, New York, NY 10036

I Just Want To Eat! 12/22/17 I Just Want To Eat! 12/22/17

Hao Noodle and Tea by Madam Zhu's Kitchen in NYC, NY

We were looking for a place to go to have dinner with Jodi's cousin Rebecca, when we stumbled upon Hao Noodle & Tea by Madam Zhu's Kitchen. I had that place on my list, so I was glad to find it. Unfortunately, it was full and the only seats possible were at one of their large tables, in the middle of the amazing dining room that was dominated by interesting chandeliers. Yes, this place was packed and, after trying the food, I understood why.

Dining room at Hao Noodle and Tea by Madam Zhu's Kitchen in NYC, NY

Chandelier at Hao Noodle and Tea by Madam Zhu's Kitchen in NYC, NY

At Hao Noodle & Tea, they serve seasonal Chinese dishes, so don't be surprised to see the menu changing every season (I mean isn't it what seasonal means?), but also, do not expect basic dishes: what they propose is quite original or let's say that in some cases, they take classic dishes and elevate them. What I like is the fact that they offer a bunch of plates to share, allowing to sample several dishes. Here is what we tried:

Sticky rice bacon siu mai: probably my favorite dish, with its great taste and the nice texture the sticky rice gives. It also had a nice fattiness to it and my only regret is that there were only three of them. This was one of my favorite dishes of the meal.

Sticky rice bacon siu mai at Hao Noodle and Tea by Madam Zhu's Kitchen in NYC, NY

Vegetable Spring rolls: good rolls, fairly classic.

Vegetable Spring rolls at Hao Noodle and Tea by Madam Zhu's Kitchen in NYC, NY

Dan Dan Noodles: a bit spicy, but you cannot stop going back to it.

Dan Dan Noodles at Hao Noodle and Tea by Madam Zhu's Kitchen in NYC, NY

Homestyle pork ribs: fantastic, falling off the bone. Another of my favorites.

Homestyle pork ribs at Hao Noodle and Tea by Madam Zhu's Kitchen in NYC, NY

Clay pot dumplings: it is an egg crepe filled with minced pork and water chestnut, in a chicken stock, served with noodles. This was my least favorite dish: I thought it was a bit bland.

Clay pot dumplings at Hao Noodle and Tea by Madam Zhu's Kitchen in NYC, NY

After all that, we were not really tempted by dessert...We left full and I was glad I was able to try Hao Noodle and Tea by Madam Zhu's Kitchen. I would definitely go back there, but this time, will reserve a table...

Enjoy (I did)!

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

Hao Noodle and Tea by Madam Zhu's Kitchen - 401 Avenue of the Americas, New York, NY 10014, NY

I Just Want To Eat! 12/20/17 I Just Want To Eat! 12/20/17

Indikitch, the Chipotle of Indian cuisine?

I was really looking forward to try Indikitch, a fast casual chain serving Indian food that has been popping up across the city. So, on a Wednesday evening, we went there with Jodi and my nephew Valentin, in their Flatiron location. The place was not that crowded, quite spacious, with seats on the second floor. You could tell that lots of people went there before by just looking at the garbage cans that were overflowing, preventing people from throwing their trash and leaving it on tables. Or maybe the staff was too busy...

They offer many different options for a meal:

The feast that is the choice of a main ingredient (see below) served with dal, rice, kachumbar (made with carrots, cashews, beet and cucumber) and naan, and a choice of a sauce (tikka masala, vindaloo, korma, kadai and saag).
Biryani that is a rice dish, served with a choice of main ingredient.
2 kati rolls, served with a choice of main ingredient. By the way, I went there for kati rolls, these Indian wraps made with Paratha bread that I love so much.
"Live fire salad" that is a salad that is sautéed with pickled onions, spices, coconut and coriander pesto.

The "main" ingredients are:

Chicken tikka that is roasted chicken marinated in yogurt and spices.
Pulled pork, that is slow roasted for 6 hours. I admit that it was surprising to see that on an Indian menu...
Lamb kofta that are roasted lamb meatballs.
Paneer that is cottage cheese.
Grilled mushrooms.

We ordered few dishes that they prepared in front of us, in the many pans that you can see in the back of the kitchen. After 5 minutes, our order was ready.

Valentin ordered the feast, picking the chicken tikka with tikka masala sauce, dal and rice, with the garlic naan. It was quite good, but I did not think the portion justified the name.

Chicken tikka masala feast at Indikitch in NYC, NY

Chicken tikka masala at Indikitch in NYC, NY

Jodi ordered the mushroom Kati rolls that she asked not spicy. Well, it had a bit of a kick! The paratha bread was good, but not as good as The Kati Roll Company. However, the mushrooms were delicious.

Mushrooms kati rolls at Indikitch in NYC, NY

On my side, I got the lamb kofta kati roll that was also a bit spicy despite asking for mild. Again here, it was not as good as The Kati Roll Company and could have had more lamb in it.

I should mention that a great way to cut the spiciness of the food was the mango lassi we got that was good, with the right thickness.

Last, we ordered vegetable samosas (3 pieces per serving) that were good, the crust being crispy and the filling tasty, not spicy.

Vegetable samosas at Indikitch in NYC, NY

Overall it was good, but I admit that I was expecting more from Indikitch, especially for the kati rolls that were definitely not as good as The Kati Roll Company. Price wise, although reasonable and what you would expect from a fast casual place, it is more expensive than The Kati Roll Company and I am sure you can find places in Curry Hill serving better food at the same price point for lunch (dinner is another story). Will they be as successful as Chipotle (although that chain seems to be struggling)? I am not sure: many people cannot eat or do not like spices or, as they say "it is not that I do not like Indian food: it is Indian food that does not like me"...

Enjoy (I did)!

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

Indikitch - 25 W 23rd St, New York, NY 10010

I Just Want To Eat! 12/18/17 I Just Want To Eat! 12/18/17

Lattanzi, Italian restaurant in the Theater District

We were looking for an Italian place on a Saturday evening when we stumbled upon Lattanzi, an Italian restaurant located in the Theater District, right next to Becco, the popular place opened by Lidia and Joe Bastianich. I admit that I was not sure what to expect, some of the places near Times Square being total let downs, and was really surprised about the quality of the food and the nice experience we had. For instance, although the place was packed, they did not rush us and we had a great time there, relaxing, with delicious food and a noise level that was perfect. Decor wise, it has a rustic feel, with its exposed bricks, black and white photos and the napkins on the lamps that cannot be unnoticed.

They started by bringing us a nice bread basket and some olive oil, the bread being composed of sticks, focaccia and rustic bread.

I then ordered a glass of Pinot Noir, Monte Deli Angeli, Piemonte 2015:

Pinot Noir, Monte Deli Angeli, Piemonte 2015 at Lattanzi in NYC, NY

For appetizer, we chose the Carciofi Alla Giudia, apparently their signature dish of artichokes cooked jewish style: sautéed with garlic and olive oil. I should mention that on their website, they mentioned an Italian-Jewish menu, but they did not seem to offer it that day, or maybe it is on request. Anyway, we liked this dish that was simple and rustic.

Then, we shared a bunch of dishes. The first one was the Fettuccine al Ragu, homemade fettuccine with ground beef in a fresh tomato sauce. The pasta were perfect and well cooked, and the sauce quite comforting (I should mention there was a lot of it). As I shared it with my nephew Valentin, they gracefully split the portion into two plates.

Fettuccine al ragu at Lattanzi in NYC, NY

The second dish was Ravioli con Fungi Porcini, homemade ravioli filled with wild porcini mushrooms in a mushroom reduction. That's the kind of choice that would satisfy mushroom lovers. I liked it, the ravioli being not too thick and the filling delicious.

The last entree we shared was the Bronzino Oreganata or Mediterranean sea bass baked in olive oil, garlic, bread crumbs, capers, and white wine. This was sublime: the fish was perfectly cooked and moist, with a nice crust.

Last was dessert: we shared the panna cotta and the tiramisu, two classics very well executed. My favorite was definitely the tiramisu that was very creamy and had the right amount of coffee.

We left really glad to have found such place and very surprised too. Lattanzi is a nice Italian restaurant in an area that sometimes cares more about foot traffic than returning customers. But you know what: I'll be back there because it is worth the trip.

Enjoy (I did)!

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

Lattanzi - 361 W 46th St, New York, NY 10036

I Just Want To Eat! 12/16/17 I Just Want To Eat! 12/16/17

Greek Brunch at MP Taverna in Astoria

We were walking on Ditmars Boulevard in Astoria, when we noticed MP Taverna, a fairly big place serving Greek cuisine. Little we knew that this is one of the many restaurants of Chef Michael Psilakis and that we would have a great brunch there. The restaurant, with its rustic decor dominated by large windows, was not that crowded, allowing us to enjoy a quiet meal.

We started off our meal with their trio of dips, served with some grilled pita. The dips, very good and a bit addictive, were: eggplant, yogurt and chickpea. I definitely recommend this appetizer.

Trio of dips at MP Taverna in Astoria, Queens

Chickpea at MP Taverna in Astoria, Queens

Eggplant at MP Taverna in Astoria, Queens

For her entree, Jodi picked the MP salad, made with lettuce, cucumber, tomato, olive, onion (she asked for no onion), feta, peppers and a red wine vinaigrette.

MP Salad at MP Taverna in Astoria, Queens

On my side, I chose the country "cast iron" breakfast is made of 3 baked eggs, Greek pork sausage, bacon, roasted tomato, potatoes a la plancha, grilled pita and a small portion of MP salad. The presentation of the plate was really nice, rustic with the cast iron skillet, and quite appetizing. It was a great deal for $16 and surely a lot of food. I loved the Greek pork sausage that was succulent, and it was in fact my favorite part of the dish. The eggs could have been slightly less cooked for me, as I like a runny yolk, but otherwise, it was a very good brunch option.

Country cast iron breakfast at MP Taverna in Astoria, Queens

MP Taverna is a good place for brunch: the food there is fairly good and prices are not outrageous. I would certainly go there to try their dinner menu, especially after I saw that they have a Greek paella made with orzo that looks very interesting...

Enjoy (I did)!

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

MP Taverna - 3129 Ditmars Boulevard, Astoria, NY 11105

I Just Want To Eat! 12/14/17 I Just Want To Eat! 12/14/17

Chimichurri Grill West in Hell's Kitchen

I was having dinner with friends this week and they asked me if I knew of a place to go. Without hesitation, I chose Chimichurri Grill West in Hell's Kitchen, considering the fantastic feast, prepared by Chef Carlos Darquea, I had the week before at Chimichurri Grill East where I was invited for a blogger/influencer dinner. So yes, my expectations were high and I was not disappointed.

Dining room at Chimichurri Grill West in Hell's Kitchen

The two places are clearly different, the West location being much smaller and with a more casual feel than its sister restaurant that is very elegant. We went early and nobody was there, but then, around 7:30pm, it started to get crowded, with only one table left at the time we were leaving.

Food wise, you will find more or less the same Argentinian dishes on the menu in both locations (by the way, the ribeye is also offered, but you will not find it on the menu), with a predominance of meat; if you are vegetarian, they do have few options and would probably accommodate small changes. We started off by ordering some wine and settled with the Pinot Noir Luca, 2013 that I tried and loved last week. I am going to stop there by saying that they have a nice selection of Argentinian wines, picked by co-owner and Wine Director Alicia Rodriguez. In fact all their wines are Argentinian at the exception of one, probably in case a dinner is not too adventurous...

Pinot Noir, Luca, 2013 at Chimichurri Grill West in Hell's Kitchen

We then shared some empanadas: they come by pair and we decided to pick a beef one and a manchego cheese one. I tried the former that was very good: the shell was deliciously flakey and the filling tasty and moist. I might I found an alternative to my top beef empanada found at La Isla in Hoboken!

Empanadas at Chimichurri Grill West in Hell's Kitchen

Manchego cheese empanada at Chimichurri Grill West in Hell's Kitchen

Beef empanada at Chimichurri Grill West in Hell's Kitchen

Then, we got the Trios De Chorizos Caseros, a trio of sausages: from left to right, it was blood sausage, Argentinian pork sausage and red Spanish chorizo. They were all good (people were not that keen in eating the blood sausage, so I got a nice portion), but I admit that my favorite was the red Spanish chorizo that was succulent. Know that you can pick ay combination of sausages, especially if you are not into blood sausage...

Sausages at Chimichurri Grill West in Hell's Kitchen

The last appetizer was the Albondigas Finas, that are grass fed beef meatballs in a spicy marzano tomato sauce topped with oregano: there were quite good meatballs and the sauce, that was not really spicy, was delicious, with a robust flavor.

Meatballs at Chimichurri Grill West in Hell's Kitchen

At that point we decided to change wine and opted to a Malbec, BenMarco 2014.

Malbec BenMArco 2014 at Chimichurri Grill West in Hell's Kitchen

For the entree, I hesitated a lot: burger or steak? Their burger has sweet breads on it and I was curious, but I got tempted by their Lomo Fino Pampeano, an 8oz filet mignon served with a blue cheese sauce. I ordered the steak medium-rare, but it came more on the medium side. Well, I was still not disappointed, to the contrary: the 32 days wet-aged filet mignon was very tender, juicy and tasty, definitely a delicious piece of meat. Combined with the blue cheese sauce that was quite strong, I was in heaven. Needless to say that I inhaled it...

Filet mignon with blue cheese sauce at Chimichurri Grill West in Hell's Kitchen

For sides, we went for their seasoned fries (papas fritas) that were a crowd pleaser, being crispy and cooked all the way through, the sautéed mushrooms with garlic and thyme (Hongos Salteados - note: people started to take some before the photos, so the portion does not reflects how it came) and the sautéed kale with garlic and olive oil (Col Risada).

Seasoned fries at Chimichurri Grill West in Hell's Kitchen

Mushrooms at Chimichurri Grill West in Hell's Kitchen

Sautéed kale at Chimichurri Grill West in Hell's Kitchen

Last, they offered us the dessert and the dessert wine: the dessert was the Panqueque De Manzana, a thin caramelized apple crepe topped with caramel ice cream, that was sublime, delightfully sweet and deliciously buttery. The dessert wine was the Santa Julia Tardio- 2012, from Argentina.

Panqueque De Manzana at Chimichurri Grill West in Hell's Kitchen

Santa Julia Tardio- 2012 at Chimichurri Grill West in Hell's Kitchen

I finished the meal with a decaf espresso and left that place full and satisfied to have found that place for dinner. I definitely like Chimichurri Grill: the food and wine there are great, each location having its own identity. I still need to try their burger, so I guess I will have to go back...

Decaf espresso at Chimichurri Grill West in Hell's Kitchen

Enjoy (I did)!

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

Chimichurri Grill West - 609 9th Avenue, New York, NY 10036

I Just Want To Eat! 12/12/17 I Just Want To Eat! 12/12/17

Lunch at Ladurée in Soho

Lots of people are surprised to hear that you can get lunch and dinner at Ladurée, this place being known around the world for its macarons, that I admit are addictive. I was one of them. Well, until a friend of mine went there and told me about his meal, proposing to arrange a reservation as a knows the manager. So, we ended up at their location in Soho last Saturday. We entered in the restaurant and it was like stepping in a French salon de thé. Its is an elegant place, but not stuffy at all with four different areas: the first one is the patisserie section where you can admire the various pastries they propose in addition to the macarons, with its ceiling representing the sky and the large marble statues. The second room has a darker setting and definitely looks like a salon. The third room, where we sat, is apparently inspired by Madame de Pompadour, who was the mistress of the French King Louis XV, and remained very influential in his court until his death. The room is dominated by the beautiful chandelier in the middle that one cannot miss, huge paintings and nice crown molding on the walls. Last is the garden, that they also open in the Winter. When we arrived at 12:30pm, it was not that crowded, but, after 1pm, we noticed that more and more people came, a reservation being probably a good idea if you do not want to wait for hours.

"Patisserie" at Ladurée in Soho, NYC, NY

Food wise, I was surprised that they gave us the lunch and not brunch menu, but, trust me, after reading the menu for few minutes, I did not regret it, many dishes being mouth watering. Here is what we got:

First, they offered us their signature cocktail, the Royale Ladurée, that is a kir made with champagne, rose syrup and a fresh strawberry. That was a good way to start our meal, a perfect drink in fact that had a perfect amount of sweetness, not overpowering the champagne.

Royale Ladurée at Ladurée in Soho, NYC, NY

I then went for the foie gras and was amazed by it: the way they make it is by crushing a lemon macaron and rolling the liver around it before the cooking process. You end up with a nice layer of lemon macaron in the middle, that adds a nice acidity to a perfectly made foie gras. It was served with a toasted brioche as well as a banana, pineapple and ginger marmalade that was a bit tart, but paired well with the foie gras.

For her entrée, Jodi went for their omelette aux morilles or morel mushroom omelet, that I recommend to mushroom lovers. Yes, there are not just a couple of mushrooms on top: the omelet is filled with it and you even have a mushroom sauce to pour on top of a perfectly made omelet.

Mushrooms omelet at Ladurée in Soho, NYC, NY

On my side, I went for one of their signature dishes: the "vol au vent" de volaille aux champignons or chicken breast "vol au vent" with wild mushrooms. A vol au vent is a round shell made with puff pastry that can be filled with meat, seafood and vegetables and can be served hot or cold. It is not something you see often on a menu and it reminded me when my Mom was making various recipes with some vol au vent bought at the supermarket. For sure, there is no comparison with the one at Ladurée that was sublime, decadent and rich. The chicken was perfectly cooked, and the mushrooms (lots of morels) and mushroom sauce were amazing, eaten with the delicious puff pastry that softened as time passed. I also loved the way they served it that you can see on the video below.

Chicken and mushroom vol au vent at Ladurée in Soho, NYC, NY

Last was desserts: I was full after the foie gras and the vol au vent, two dishes that were rich, but, how could one leave without dessert? I must disclose that, when we received the bill, they comp'd our desserts, a very nice and discreet gesture. However, know that this does not influence my opinion about the place! Anyway, they came to us with their dessert tray that was like seeing Santa: their desserts looked beautiful and were nicely described, the most amazing being the Marie-Antoinette buchette with its pearls and pink color. You might know that the buche de Noel is a traditional French dessert for the Holidays, and a buchette is a smaller version of it. At Ladurée, they propose a bunch of them and Jodi decided to try the Fleur Noire, made with Sacher biscuit, chocolate feuillantine, vanilla cream, Caribbean chocolate mousse, topped with a dark chocolate leaf and petal. She also got a matcha latte with it.

Fleur noire buchette at Ladurée in Soho, NYC, NY

Matcha latte at Ladurée in Soho, NYC, NY

I tried her dessert, but admit that I was expecting something more decadent and with a more stronger chocolate taste. I did not think that it was as good as the Celeste buchette that I picked, a sublime dessert that would please people who love hazelnut. Read this: it is made with a crispy hazelnut and almond biscuit, topped with a soft hazelnut biscuit, a hazelnut mousse filled with a melted hazelnut praline. The first bite was divine as it is hazelnut over hazelnut. I liked the fact that it was not too sweet and could not resist finishing it...

Celeste buchette at Ladurée in Soho, NYC, NY

I was glad we walked a bit after such meal...The food was exquisite and I loved the atmosphere at Ladurée. Price wise, it is not cheap, but at least, when you leave, you do not regret going there. I definitely recommend this place if you would like great food in a nice setting. But if you go, do not skip dessert!

Enjoy (I surely did!)

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

La Durée - 398 W Broadway, New York, NY 10012

I Just Want To Eat! 12/10/17 I Just Want To Eat! 12/10/17

Dinner at Paname, a French restaurant, in Turtle Bay

This week, I was invited to Paname, a French restaurant located Midtown East that I visited few years ago, in another blogger dinner. The place did not change, dominated by its Art Nouveau paintings and mirrors, that give a certain feel to the place.

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

Decor at Paname, French restaurant, in NYC, NY

I chatted a bit with Chef Bernard Ros, who is still the same: focussed and passionate about the food he is cooking, making sure that his patrons have a good time.

Chef Bernard Ros talking about his Bordelaise sauce at Paname, French restaurant, in NYC, NY

Chef Bernard Ros plating a bouillabaisse at Paname, French restaurant, in NYC, NY

His menu has few classic dishes like the pate, as well as twist on classic dishes, like the escargots de Bourgogne that are stuffed in baby potatoes. I should mention that he is proposing a $43 prix-fixe dinner with amuse-bouche and 3-courses, that is a good price these days, especially as you can chose within a large number of dishes and not just a couple. Here is what I tried:

I started off with a cocktail and went for the French 75, the number referencing the department number assigned to Paris, Paname meaning Paris in slang. The cocktail is made with gin, champagne, sugar and lemon juice.

French 75 cocktail at Paname, French restaurant, in NYC, NY

They then served us some amuse-bouche:

Anchovy canapé:

Sushi grade tuna with caviar:

Smoked eel with wasabi sauce:

The amuse were a great way to start: notice how all of them are with fish. My favorite was the tuna and caviar that was not only decadent, but really good, the caviar adding a nice saltiness and texture, that complemented well the tuna. Also, the eel was a great idea: you rarely see eel on restaurants menu, at the exception of Japanese restaurants I would say, but certainly rarely on French restaurant menus.

Then came the appetizers. The first one was a classic Pate maison aux cornichons (tasting size), that was very good.

Pate maison aux cornichons at Paname, French restaurant, in NYC, NY

At that point, I went for a glass of Cote du Rhone, La Griveliere 2015.

Cote du Rhone La Griveliere 2015 at Paname, French restaurant, in NYC, NY

It was followed by baby octopus with haricots blancs, a fantastic dish if you like octopus (perfectly cooked). I loved the little kick of the sauce.

Baby octopus with haricots blancs at Paname, French restaurant, in NYC, NY

The last appetizer was a chicken liver and mushroom mousse that was beautifully plated. Quite light and airy, it was delicious on a piece of bread, to add some texture, or even without bread.

Chicken liver and mushroom mousse at Paname, French restaurant, in NYC, NY

Next were the entrees. We started off with the bouillabaisse, a fish soup from Marseille, where I was born and that you can see plated by Chef Ros on one of the photos above. He makes his bouillabaisse with shrimp, cod, mussels, clams and calamari. The soup was served with pieces of bread that had rouille sauce spread on them: you cannot have bouillabaisse or any fish soup without rouille, a delicious sauce made with olive oil, breadcrumbs, garlic, saffron and cayenne pepper. I thought it was a good version of bouillabaisse, although a bit salty for my taste.

Bouillabaisse at Paname, French restaurant, in NYC, NY

Rouille for bouillabaisse at Paname, French restaurant, in NYC, NY

After that, we got the boeuf bourguignon, a traditional French dish, made with beef that is braised in red wine, rendering the meat quite soft, smothered in a thick sauce with a robust flavor. Vegetables like mushrooms and carrots are added towards the end of the cooking. At Paname, Chef Ros, gives his own twist, by plating the meat in sauce on top of the vegetables, like a deconstructed dish. I liked it: the meat was delicious and that that sauce very tasty. I think it was my favorite dish. I should mention that you will not find that dish on the menu, but it is available as a special.

Boeuf Bourguignon at Paname, French restaurant, in NYC, NY

The last entree was the duck, oven-roasted, served with barley and a mango coulis. The duck was quite good: the skin was crispy and deliciously fatty, counterbalancing the dryness of the meat. I liked the fact that there was the right amount of coulis there, a coulis that had a nice sweetness.

Duck at Paname, French restaurant, in NYC, NY

I admit that after all of this I was full and anyway had to go, missing desserts that I would have loved to try. Well, dessert is a good reason to 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!

Paname - 1068 2nd Ave, New York, NY 10022

I Just Want To Eat! 12/5/17 I Just Want To Eat! 12/5/17

Tierras Colombianas in Astoria, Queens

We were recently in Astoria, where Jodi lived when we met, and ended up at Tierras Colombianas, literally "Colombian soil", one of the many Colombian places in the area.

It is quite a big place that has a big menu and we decided to share a bunch of sides, all very comforting and good. Here is what we had:

We were recently in Astoria, where Jodi lived when we met, and ended up at Tierras Colombianas, literally "Colombian soil", one of the many Colombian places in the area.

Dining room at Tierras Colombianas in Astoria, Queens

It is quite a big place that has a big menu and we decided to share a bunch of sides, all very comforting and good. Here is what we had:

A small side of beans (I was expecting a smaller bowl) and some white rice:

Beans at Tierras Colombianas in Astoria, Queens

White rice at Tierras Colombianas in Astoria, Queens

Rice and beans at Tierras Colombianas in Astoria, Queens

Arepa with chorizo: the chorizo was really good, the casing of the sausage being nicely grilled. I was not sure what to expect, but for sure thought that the arepa, that was good, would be bigger.

Arepa with chorizo at Tierras Colombianas in Astoria, Queens

Beef empanadas: I was really not expecting 5 full size empanadas for $5! They were made with yellow corn flour, quite delicious, although not as good as my favorite that is the empanada at La Isla in Hoboken.

Beef empanada at Tierras Colombianas in Astoria, Queens

Beef empanadas at Tierras Colombianas in Astoria, Queens

Then, the maduros, these fried plantains that are so delicious and delightfully sweet:

Maduros at Tierras Colombianas in Astoria, Queens

We ordered tostones, that are also fried plantains, but were glad that they forgot as we had way too much food and I even skipped the tres leches cake they serve for dessert. Well, it will be a good reason to go back 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!

Tierras Colombianas - 33-01 Broadway, Queens, NY 11106

I Just Want To Eat! 12/3/17 I Just Want To Eat! 12/3/17

Chimichurri Grill East, Argentinian Steakhouse

This week I was invited to Chimichurri Grill East, the outpost of Chimichurri Grill West, located in Hell's Kitchen, opened more than 18 years ago by Chef Carlos Darquea and his wife Alicia Rodriguez, who is the General Manager and Wine Director. There, I had a great time with my fellow bloggers / influencers, tasting an amazing menu that I did not expect and enjoying the company of Chef Carlos who spoke about each dish and wine (yes, each dish was paired with a wine chosen by Alicia and it was not small glasses...).

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

Before talking about the food, I should mention the space that is incredible: its is located in a triplex townhouse, and has a succession of three main rooms. The first one is the Tango Bar, then the Pink Room with its fireplace, and last is the dining room where we were seated. And what a room! Elegant, spacious with its 17 foot high ceiling (it can seat up to 60 people), I liked the fact that tables are not too close to each other, decorated with an impressive crystal chandelier in the middle and photos of herbs and spices used in the chef’s Argentine dishes, as well as an Italian marble fireplace that adds even more cachet to the place.

Tango Bar at Chimichurri Grill East, NYC, NY

Main dining room at Chimichurri Grill East, NYC, NY

Pink room at Chimichurri Grill East, NYC, NY

Crystal chandelier at Chimichurri Grill East, NYC, NY

Now, let's talk about the food. Chimichurri Grill serves Argentinian dishes, with the main focus being steaks, coming from South America and wet-aged for 32 days, but also always proposing the fresh fish of the day as well as pasta that are all homemade. They also propose a nice selection of dishes made with offal, that Europeans like me are so fond of. If you are vegetarian, there are very few dishes, but I guess that they would easily accommodate. So, we got to taste a 6-course meal (tasting portions) with wine pairing, all Argentinian wines by the way:

Mollejas a la Provenzal: grilled veal sweetbreads served with provenzal sauce and crispy potatoes. The provencal sauce was made with garlic, roasted pepper and parsley. I like sweetbreads, so I was really looking forward to try it and was not disappointed: it was quite good and I loved the fact that they used the potato like a tartine.

Mollejas a la Provenzal at Chimichurri Grill East, NYC, NY

It was served with a Pino Noir Luca 2013 that, as they described had a "beautiful garnet color with aromas of wild strawberries, saddle leather and cola root".

Pinot Noir Luca 2013 at Chimichurri Grill East, NYC, NY

The second course was Estofado de Lengua or a ragout made with braised beef tongue, potato, grape tomatoes, peas and basil. Looking rustic, this was a quite comforting dish, quite hearty. It was served with a nice wine (in fact 80% malbec and 20% cabernet), Meritage, Vistalba Cortec 2014 described as "smooth, rich, juicy, complex and balanced, dark inky-purple, with cherries in the palate and a smoky finish".

Estofado de lengua at Chimichurri Grill East, NYC, NY

Vistalba Cortec wine 2014 at Chimichurri Grill East, NYC, NY

The third course was the Ensalada Buenos Aires, a delicious salad made with grilled romaine heart, crispy lardons and a French feta cheese, fresh dill and buttermilk dressing. That salad was very surprising: I admit that when I saw it on the menu, it did not look like a dish that would fit with the rest of the menu, but it did! It was fantastic: well, first I love bacon, so it was a big plus. But then, the taste of the grilled romaine was great as grilling it totally gives a different taste to it. Last was the dressing that was nice and not heavy, the use of the French feta was a good idea as it is less salty than the others. The salad was paired with a Sauvignon Blanc, Pulenta Estate 2016, described as "bright, yellow-green with great aromatic intensity of grapefruit and other citrus".

Ensalada Buenos Aires at Chimichurri Grill East, NYC, NY

Sauvignon Blanc Pulenta Estate 2016 at Chimichurri Grill East, NYC, NY

After that we got a succulent passion fruit sorbet as an intermezzo, to help us digest and clean our palate before what was coming...

Passion fruit sorbet at Chimichurri Grill East, NYC, NY

The next dish was more branching out to Italy with a wonderful seafood pasta dish called Tallarines con frutas del mar. The pasta, homemade, was served in a light creamy chardonnay and basil sauce, with prawns, little neck clams, calamari, mussels and halibut. It was served with a Chardonnay, Luca 2015 (remember Luca Estate for the Pinot Noir?) that was described as "nice nose of flowers, stone fruit and lemons, slightly sweet peach and citrus flavors, soft balance finish".

Tallarines con frutas del mar at Chimichurri Grill East, NYC, NY

Chardonnay Luca 2015 at Chimichurri Grill East, NYC, NY

The last entree was the high point of the meal and trust me: it was not a tasting portion! It was Ojo de bife Ancho or a 32 days wet-aged black angus ribeye served with caramelized vidalia onions and seasoned French fries. First, I should mention the wet-aging that took place during the travel of the meat from the purveyor in South America to the restaurant, wet-aging allowing the meat to stay juicy. And the meat, cooked medium, was indeed very juicy, tender and deliciously fatty. The presentation was impressive, with a piece of charcoal topped with rosemary, giving a bit of smoke and a sublime aroma. Needless to say that the charcoal was not edible...The fries were also great, like I like them: cooked all the way through and crispy on the outside, and the caramelized onions delightfully sweet. It was paired with a Malbec, O. Fournier Alfa Crux 2011, described as "massive wine, dominant cases and blackberry with cedar/oak/cigar notes, palate in plush and round finish".

Ribeye at Chimichurri Grill East, NYC, NY

Seasoned French fries at Chimichurri Grill East, NYC, NY

Malbec, O. Fournier Alfa Crux 2011 at Chimichurri Grill East, NYC, NY

At that point, I was definitely full, but could not resists having a bite at their creme brûlée de dulce de leche. Alright, it was more than a bite: I finished it. I mean, it was so good! Well set, it was not too sweet and a great idea to put such dessert on the menu. It was served with a dessert wine, a Deseado, Torrontes, N/V Patagonia that was "sweet, fresh and fruity on the nose, delicate aroma with flowery notes, natural sweetness and a zesty and refreshing acidity".

Creme brûlée de dulce de leche at at  Chimichurri Grill East, NYC, NY — Creme brûlée de dulce de leche at at Chimichurri Grill East, NYC, NY

Deseado, Torrontes, N/V Patagonia at  Chimichurri Grill East, NYC, NY — Deseado, Torrontes, N/V Patagonia at Chimichurri Grill East, NYC, NY

This was an incredible meal: good food in a stunning place. Chef Carlos showed a lot of passion talking about his food and the pairing of the wine by Alicia was on point, adding another dimension to each dish. I left full and glad to walk a bit, thinking about my next meal at Chimichurri Grill, but not in this location: it made me curious to see the one in Hell's Kitchen where I will be going soon with some friends. Stay tuned!

Enjoy (I did)!

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

Chimichurri Grill East - 133 E 61st St, New York, NY 10065