I Just Want To Eat! 2/21/15 I Just Want To Eat! 2/21/15

Eatery, Theater District, NYC, New York

Prepared with oyster mushrooms, oven dried tomatoes and Niçoise olives, it was a sublime appetizer: the dumplings were delicious, with a thin shell perfectly cooked and all the elements on the dish worked well together. The sauce the dumplings were bathed in was so good that I would have licked the plate...

Eatery was on my list of restaurants to visit as, each time we passed in front of that place, it was packed. So it got me curious. This casual place serves New American cuisine prepared by Executive chef James Henderson, with lots of Asian influence and with quite a nice selection of gluten free and vegetarian dishes.

We decided to share some dishes selected from the mouth watering appetizers section. We started off with the tempura calamari that was served with hijiki (brown sea vegetable used in Japanese cuisine), fresh mango (not ripped) and a white ponzu sauce.

Calamari tempura at Eatery, Theater District, NYC, New York — Calamari tempura at Eatery, Theater District, NYC, New York

I loved it: it was crispy, not greasy and the calamari was not rubbery at all. I also liked the sauce that was not spicy and a bit sweet.

The second appetizer was the grilled camembert cheese, served with port wine drunken gapes and bread.

Grilled camembert at Eatery, Theater District, NYC, New York — Grilled camembert at Eatery, Theater District, NYC, New York

If you love cheese, this dish is for you! I love grilled camembert for its gooeyness and creaminess. I highly recommend it.

The third dish was the mascarpone and ricotta dumplings.

Mascarpone and ricotta dumplings at Eatery, Theater District, NYC, New York — Mascarpone and ricotta dumplings at Eatery, Theater District, NYC, New York

The only disappointing dish was the "stacked" seared tuna.

Stacked seared tuna at Eatery, Theater District, NYC, New York — Stacked seared tuna at Eatery, Theater District, NYC, New York

It was composed of grilled portobello mushroom, vine ripened tomatoes, pesto and balsamic glaze. It was unfortunately bland and the tomatoes were a bit mushy.

For dessert, we decided to order the almond cake that was so good that we literally inhaled it.

Almond cake at Eatery, Theater District, NYC, New York — Almond cake at Eatery, Theater District, NYC, New York

Overall it was a delicious meal and the only negative besides one dish was the noise level. Would I go back? For sure, probably for brunch to try their beignets or Corn Flake French toast!

Enjoy (I did)!

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I Just Want To Eat! 12/31/14 I Just Want To Eat! 12/31/14

Burger at Hudson Tavern in Hoboken, NJ

I really wanted a burger for brunch and one of the best places for it are definitely bars. Not surprising as burgers are bar dishes and some serve some amazing ones that are far better than the chains we all know. This time, we wanted to try the burger at Hudson Tavern, a place we tried years back (I only remember I got wings...).

It is a fairly big place with the most noticeable element of decor being the tin ceiling. Menu wise, they have some interesting dishes, besides the classic brunch items: sriracha wings, a French dip or a Monte Cristo sandwich. Jodi decided to go for the ahi tuna salad.

Ahi tuna salad at Hudson Tavern in Hoboken, NJ — Ahi tuna salad at Hudson Tavern in Hoboken, NJ

Topped with some ginger, the salad was composed of a sesame crusted ahi tuna, baby arugula, water chestnuts, cucumber, baby corn and carrots. Not only the presentation was beautiful, thanks to the amazing red color of the tuna, but it was delicious, the tuna being of good quality.

On my side, I ordered the Tavern burger: a 10 oz patty served tomato, onion and lettuce. I added cheddar on top for $1...

The burger looked sublime, between the nice char on the side of the patty and the generous amount of cheese that was dripping all over. I so wanted that first bite that I forgot to take a photo when fully closed! But trust me: that first bite was divine; the meat was delightfully charred, perfectly cooked medium and juicy. Looking at the bread, I thought it would be dry, but it was in fact soft and perfect for this. Oh, that first bite! And the second, third...I think I just drooled on my computer!!!

To pair with the burger, I had the choice between French fries, home fries or salad. Seriously, salad? With a burger? No, no, no! I went for the French fries and I did not regret it: they were crispy on the outside and cooked all the way through like I like them.

So, I guess you know that I had a good brunch there. Would I go back to Hudson Tavern? Definitely. I would not mind trying their orange ginger glazed duck breast, pan seared scallops or linguine with clams...

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! 12/30/14 I Just Want To Eat! 12/30/14

Ai Fiori in New York, NY

Located on the second floor of the Langham Place Fifth Avenue, Ai Fiori (means Among the flowers in Italian) is one of the ultimate fine dining experiences this city has to offer. Opened in 2010 by restauranteur Ahmass Fakahany and Chef Michael White, it serves a mix of Italian and French riviera dishes. I was really excited to go there as it was on my list of Michelin star restaurants to go to. We arrived at the Langham place and proceeded upstairs via the staircase. At the entrance was the bar with its cozy area, and then, on the left, the large dining room with its view of 5th Avenue.

Staircase to Ai Fiori in New York, NY — Staircase to Ai Fiori in New York, NY

Bar at Ai Fiori in New York, NY — Bar at Ai Fiori in New York, NY

After we ordered from the menu, we got some bread, butter and olive oil. Jodi chose a country bread, while I got the olive bread. But I admit that I would have not minded the entire basket...

Butter and olive oil at Ai Fiori in New York, NY — Butter and olive oil at Ai Fiori in New York, NY

Olive bread at Ai Fiori in New York, NY — Olive bread at Ai Fiori in New York, NY

Bread basket at Ai Fiori in New York, NY — Bread basket at Ai Fiori in New York, NY

Country bread at Ai Fiori in New York, NY — Country bread at Ai Fiori in New York, NY

They then brought us an amuse bouche that was composed of a parsnip purée, candied orange and aged balsamic reduction, a good way to open our appetite.

Amuse Bouche at Ai Fiori in New York, NY — Amuse Bouche at Ai Fiori in New York, NY

For her appetizer, Jodi chose the insalata, a salad made of bibb lettuce, radicchio, crouton and manchego cheese.

Insalata at Ai Fiori in New York, NY — Insalata at Ai Fiori in New York, NY

On my side, I went for vellutata, a delicious lobster soup with three slices of lobster that had black truffle in between them.

Vellutata at Ai Fiori in New York, NY — Vellutata at Ai Fiori in New York, NY

For the pasta dish, Jodi ordered the tortelli, a ricotta and mascarpone ravioli served with sottocenere cheese and a red wine glaze.

Tortelli at Ai Fiori in New York, NY — Tortelli at Ai Fiori in New York, NY

I ordered the spaghetti, served with blue crab, lemon, bottarga and chilies. This was the best dish of the evening for me: the pasta was perfectly cooked al dente, bathed in a succulent lemon sauce that had a nice kick. And that crab...I just drooled!

Spaghetti at Ai Fiori in New York, NY — Spaghetti at Ai Fiori in New York, NY

For the meat dish, Jodi got the tagliata, a prime dry aged strip loin, perfectly cooked medium and deliciously juicy, served with endive, potato terrine, “cacio e pepe” (cheese and pepper), and a bordelaise sauce.

Tagliata at Ai Fiori in New York, NY — Tagliata at Ai Fiori in New York, NY

I decided to go for Astice, a butter poached nova scotia lobster, carrots, rutabaga, Chateau Chalon sauce (I learned later that New York Post critic Steve Cuozzo deemed this dish Astice the “greatest dish in the world").

Astice at Ai Fiori in New York, NY — Astice at Ai Fiori in New York, NY

The presentation was amazing, between the shape of the carrots and rutabaga, and the shiny lobster. Taste wise, it was sublime, especially the lobster that was perfectly cooked and stood up on its own.

I should mention that I accompanied my all seafood meal with a glass of Sancerre "Le Mont" 2013 from the Loire vallée.

Sancerre wine at Ai Fiori in New York, NY — Sancerre wine at Ai Fiori in New York, NY

Glass of Sancerre wine at Ai Fiori in New York, NY — Glass of Sancerre wine at Ai Fiori in New York, NY

For dessert, Jodi ordered the Torta di Olio or olive oil cake, served with a ricotta mousse, port, pear sorbet to and a meringue.

Torta di olio at Ai Fiori in New York, NY — Torta di olio at Ai Fiori in New York, NY

It was good, but tasted more like a take on a key lime pie rather than the olive oil cake we had tried in the past. But the best, was the tartaletta, their best selling chocolate cake that was served with a fantastic tiramisu gelato. If you are a chocolate lover, this is definitely for you. It had three different layers: the crust, the cake that was like a brownie and the center that was semi-liquid.

Tartaletta at Ai Fiori in New York, NY — Tartaletta at Ai Fiori in New York, NY

Last, they brought us a plate made of a blood orange pate de fruit, a passion fruit chocolate, an almond financier and a salted caramel chocolate, as well as a lemon cake.

Chocolates, pate de fruit and financier at Ai Fiori in New York, NY — Chocolates, pate de fruit and financier at Ai Fiori in New York, NY

Lemon cake at at Ai Fiori in New York, NY — Lemon cake at at Ai Fiori in New York, NY

This was a delicious meal and I should mention that the service was impeccable, without being intrusive. Ai Fiori definitely deserves the accolades it received. Would I go back? Definitely!

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! 12/28/14 I Just Want To Eat! 12/28/14

Baluchi's, Indian restaurant in Tribeca, NYC, New York

I hesitated between that dish, their tandoori combination platter and the chicken tikka masala. But the crab curry at Baluchi's is so good, that I could not resist and was not disappointed. Normally, it is spicy, because of the chillies in the dish, but I asked them to make it not spicy and, although there was a subtle kick, they did a good job.

I love Baluchi's and was really sad to see its Midtown West location closed few years back, replaced by another Indian place called Benares, that was not as good. On top of that, they had this great deal for lunch: 50% discount! But, it is a chain, so it is not as if it was a desperate situation and so, we decided to go back at their location in Tribeca on a Friday night. It is a big place, with a beautiful decor that transports you miles away.

After we ordered, their bought us some papadum (sort of cracker), as well as some sauces: mint and cilantro, as well as a tamarind sauce that was deliciously sweet and thick.

Papadum at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Papadum at Baluchi's, Indian restaurant in Tribeca, NYC, New York

Mint and cilantro sauce (left) / Tamarind sauce (right) at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Mint and cilantro sauce (left) / Tamarind sauce (right) at Baluchi's, Indian restaurant in Tribeca, NYC, New York

These sauces were perfect with the pakora that we ordered for appetizer.

Pakora at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Pakora at Baluchi's, Indian restaurant in Tribeca, NYC, New York

The pakora were nice and crispy, not greasy, but I wished there was more variety in term of vegetables.

For her main dish, Jodi ordered the saag paneer, or cottage cheese with spinach.

Saag paneer at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Saag paneer at Baluchi's, Indian restaurant in Tribeca, NYC, New York

I admit that I did not really like it, although know that I am not a big fan of spinach...

On my side, I ordered the crab curry.

Crab curry at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Crab curry at Baluchi's, Indian restaurant in Tribeca, NYC, New York

Cheese naan at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Cheese naan at Baluchi's, Indian restaurant in Tribeca, NYC, New York

Rather than eating it with the pulao rice that came with our dishes. Not that the rice was not good, but I noticed my Indian friends eat it this way...

Pulao rice at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Pulao rice at Baluchi's, Indian restaurant in Tribeca, NYC, New York

I should mention that with my meal, I drank a sweet lassi that was just ok for my taste.

Sweet lassi at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Sweet lassi at Baluchi's, Indian restaurant in Tribeca, NYC, New York

Of course, we could not leave without dessert and, not surprisingly, we went for the gulab jamun, these milk based balls that are deep fried and then soaked in a sugar syrup.

Gulab jamun at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Gulab jamun at Baluchi's, Indian restaurant in Tribeca, NYC, New York

This was a great way to end that dinner: the gulab jamun were perfectly made and deliciously sweet. Would I go back to Baluchi's? Hell, yeah!

Enjoy (I did)!

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

I Just Want To Eat! 12/26/14 I Just Want To Eat! 12/26/14

Billy's Bakery in Tribeca, New York, NY

I discovered Billy's Bakery few years ago, going at their location in Chelsea, but, instead of indulging with cupcakes like most of the customers, I inhaled their delicious banana cream pie.

I discovered Billy's Bakery few years ago, going to their location in Chelsea, but, instead of indulging with cupcakes like most of the customers, I inhaled their delicious banana cream pie.

So, this time we were in Tribeca, in search for a dessert. As soon as we entered the place, there was this fantastic aroma invading our noses, making us even hungrier. This small place is less crowded than their flagship store and has the same oldies feel, thanks to the formica tables.

Interior at Billy's Bakery in Tribeca, New York, NY — Interior at Billy's Bakery in Tribeca, New York, NY

The first time I went to the Tribeca location, I could not resist to order my favorite cake and got a slice of that beautiful banana cream pie I was salivating in front of.

Banana cream pie at Billy's Bakery in Tribeca, New York, NY — Banana cream pie at Billy's Bakery in Tribeca, New York, NY

I noticed that the slice was smaller than what I used to have. Well, maybe they were too generous before, but I was a bit disappointed. But my disappointment did not last that long as the first bite was divine: lots of cream, light, not too sweet, with real chunks of banana, it was heaven.

The second time, we went for cupcakes and ordered two. I was glad to see that the box where they put them was made to hold them straight, as lots of places will give you a regular box and you will pray that they are not stuck altogether or tipped while transporting them.

Cupcakes at Billy's Bakery in Tribeca, New York, NY — Cupcakes at Billy's Bakery in Tribeca, New York, NY

Jodi got a vanilla cake with chocolate frosting, while I had a banana cake and Nutella frosting one.

Vanilla cake and chocolate frosting cupcake at Billy's Bakery in Tribeca, New York, NY — Vanilla cake and chocolate frosting cupcake at Billy's Bakery in Tribeca, New York, NY

Banana cake and Nutella frosting at Billy's Bakery in Tribeca, New York, NY — Banana cake and Nutella frosting at Billy's Bakery in Tribeca, New York, NY

Both frostings were good, not too sweet, although I wanted more of the Nutella taste in mine. The cake was unequal: the vanilla cake was a bit dry, while the banana one was perfect, the banana adding some moisture. Between the two, the banana - Nutella cupcake was the most successful.

Banana - Nutella cupcake at Billy's Bakery in Tribeca, New York, NY — Banana - Nutella cupcake at Billy's Bakery in Tribeca, New York, NY

In term of ratio cake / frosting, it was fine, although more frosting is always better.

Would I go back? Certainly, as I am already set on trying their banana pudding...

Enjoy (I did)!

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

I Just Want To Eat! 12/24/14 I Just Want To Eat! 12/24/14

Baja, Tex-Mex in Hoboken, NJ

Baja is a Tex-Mex restaurant located uptown Hoboken, several blocks from the second Charrito's location and far from East LA. I rediscovered this place recently, after several years of a hiatus, being disappointed in the past by their menu. I was just wondering if they changed anything; for instance, will their guacamole be homemade rather than store bought? Would they have a more interesting menu? That is what we would discover.

At the entrance, you cannot miss the bar with its large choice of tequila, and you may want to try some of their margaritas that seem to be popular considering the number of glasses the table next to us drank...

This place is of a nice size, with a decor that can be intriguing, especially the masks on the walls that some would find scary...

Menu wise, they serve the classics: tacos, burritos, chimichangas...and of course guacamole that was homemade.

Guacamole at Baja, Tex-Mex in Hoboken, NJ — Guacamole at Baja, Tex-Mex in Hoboken, NJ

When we went for dinner, Jodi tried the spinach quesadilla, made with four soft tortilla, Monterey Jack cheese, pico de gallo and spinach. sour cream and guacamole.

Spinach quesadilla at Monterey Jack cheese, pico de gallo and spinach. Sour cream and guacamole. — Spinach quesadilla at *Monterey Jack cheese, pico de gallo and spinach. Sour cream and guacamole.*

As you can see in the photo, there was tons of cheese and, although not a big fan of spinach except a la creme, I kind of liked it.

On my side, I went for the Alambre Cancun, a dish made of char-broiled chicken and shrimp brushed in a lemon-butter sauce.

Alambre Cancun at Baja, Tex-Mex in Hoboken, NJ — Alambre Cancun at Baja, Tex-Mex in Hoboken, NJ

That was delicious: perfectly cooked and seasoned, I loved the char on the chicken that was moist. We both got to pick sides with our dishes and chose the refried beans (I wonder if they make it).

Rice and refried beans at Baja, Tex-Mex in Hoboken, NJ — Rice and refried beans at Baja, Tex-Mex in Hoboken, NJ

That night, we got a dessert called Sopapillas, crispy flour tortilla pastries, coated with cinnamon sugar and served with vanilla ice cream.

Sopapillas at Baja, Tex-Mex in Hoboken, NJ — Sopapillas at Baja, Tex-Mex in Hoboken, NJ

I admit that I hesitated between this dessert and the tres leches. But sopapillas reminded me the time I lived in Paris and we were going with my friends Caroline and Arnaud to a place that is now unfortunately closed called Café Pacifico, near Gare Montparnasse. We used to go on the weekend just for that dessert. For sure it was different, the ice cream being the main component of the dish, topped with some fried tortilla, honey and cinnamon: the type of scrumptious dessert that makes you close your eyes for a minute so you only focus on the fantastic taste, forgetting the world around you. At Baja, the tortilla is the main component and the crispiness, as well as the slight greasiness makes it very comforting. I really liked it, but not to the point that I would go back just for this.

When we went for brunch couple of weeks later, we got some guacamole again (mandatory appetizer in Tex-Mex / Mexican restaurants for us), as well as some traditional brunch dishes made with eggs. Jodi ordered the Espinaca omelette, made with spinach and cheese (lots of it).

Espinaca omelette at Baja, Tex-Mex in Hoboken, NJ — Espinaca omelette at Baja, Tex-Mex in Hoboken, NJ

And I got huevos rancheros (two eggs over medium, fried corn tortillas, ranchero sauce and cheese).

Huevos rancheros at Baja, Tex-Mex in Hoboken, NJ — Huevos rancheros at Baja, Tex-Mex in Hoboken, NJ

We could pick our sides and chose refried beans and yuca fries that were delicious, crispy and not greasy, perfect with some guacamole on it.

Concerning the egg dishes, they were decent, but not earth shattering. I think that the huevos rancheros at La Isla, downtown Hoboken, are much better, but still, for the price, it is a good deal.

With my dish, I also ordered the abuela chocolate (Grand Mother's hot cocoa), that was good, especially with the cinnamon on top that enhanced the flavor.

Abuela chocolate at Baja, Tex-Mex in Hoboken, NJ — Abuela chocolate at Baja, Tex-Mex in Hoboken, NJ

We had a great dinner and a decent brunch at Baja: the food was good, reasonably priced and the service efficient. Would I go back? Yes, mainly for dinner.

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! 12/22/14 I Just Want To Eat! 12/22/14

Flight in New York, NY

Flight is a Gastropub located on the Upper East Side, opened in October 2014, by Dermot Kelly (who is also the beverage director), Taukiv Azam and Executive Chef Golam. Although their logo has a wing, this is not a place for the aficionados of aviation, but more for the foodies who would like to enjoy a sampling (a flight) of drinks (beer, wine or whiskey) or food.

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

The decor is modern, with a European feel. There is the bar of course that cannot be missed, with its nice lighting:

Bar at Flight in New York, NY — Bar at Flight in New York, NY

And the dining room, split into two main sections: the main dining room shown below and the enclosed outdoor café where we had our dinner.

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

The menu is interesting: Chef Golam mixed classic dishes like fish and chips or onion soup, with others that were elevated with Asian influences like the Thai style meatballs, prepared with lemongrass, garlic,jalapeño, citrus, mint leaves and Thai sauce.

Thai style meatballs at Flight in New York, NY — Thai style meatballs at Flight in New York, NY

Or the Jumbo crab cake with mango, papaya, pineapple and red onion relish.

Jumbo crab cake at Flight in New York, NY — Jumbo crab cake at Flight in New York, NY

If you like spicy food, the Thai style curry chicken is definitely for you. Oh Boy, it is spicy!

Thai curry chicken at Flight in New York, NY — Thai curry chicken at Flight in New York, NY

The basmati rice helped a bit, as well as the delicious homemade pita that was on the table, or maybe it was the glass of 14 Hands Riesling from Washington state...

Pita at Flight in New York, NY — Pita at Flight in New York, NY

Glass of Riesling at Flight in New York, NY — Glass of Riesling at Flight in New York, NY

We also got to try butternut squash cooked two ways. First was a butternut squash and apple soup that was deliciously creamy and sweet.

Butternut squash soup at Flight in New York, NY — Butternut squash soup at Flight in New York, NY

And then the lobster ravioli, topped with a shrimp and bathed in a butternut squash and white truffle sauce.

Lobster ravioli at Flight in New York, NY — Lobster ravioli at Flight in New York, NY

That was an interesting combination as I usually see the butternut squash inside the ravioli, not outside! Staying with the Italian cuisine theme, I loved the wild mushroom risotto that was glazed with some white truffle oil, with just enough of it so we got the delightfully pungent smell without the overpowering taste.

Wild mushroom risotto at Flight in New York, NY — Wild mushroom risotto at Flight in New York, NY

The last dish I tried (before dessert of course) was the PEI mussels with Thai sauce that was fantastic and so flavorful (interestingly, I learned how to make mussels in Thai curry sauce at The Institute of Culinary Education the day before!).

Thai style PEI mussels at Flight in New York, NY — Thai style PEI mussels at Flight in New York, NY

For dessert, I was impressed to learn that Chef Golam makes all the desserts, as quite a few Chefs are not pastry Chefs and desserts are their weakness. But it was definitely a good way to end the meal. I tried the tiramisu as well as the brown bread ice cream that was a bit addictive.

Tiramisu at Flight in New York, NY — Tiramisu at Flight in New York, NY

Brown bread ice cream at Flight in New York, NY — Brown bread ice cream at Flight in New York, NY

This was definitely a good meal. If I had to name my favorite dishes, it would be the meatballs, mussels and the risotto, as well as the brown bread ice cream and its deliciously buttery caramel. My least favorite was the Thai curry chicken that, if not for the spiciness, was missing some depth. But overall, I think that Chef Golam took a risk in trying to craft such an eclectic menu and was able to create successful dishes. Chapeau!

Know that this was a tasting, so the photos do not show a full serving.

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! 12/20/14 I Just Want To Eat! 12/20/14

Le Village in New York, NY

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

Le Village is a French restaurant located in the East Village that opened last January. This place is not totally unknown to me as it is the continuation of an incredible adventure Chef and owner Didier Pawlicki, who also own Taureau and La Sirene started few years ago with Table Verte: the first French vegetarian restaurant in the city. Yes, you read well: French vegetarian. If you are familiar with French cuisine, you will probably raise an eyebrow, but the principle is simple: make the garnish the star of the dish and do not try to imitate meat with tofu or tempeh. With Le Village, Chef Pawlicki kept the concept, appealing to the vegetarian, vegan and gluten free community, but still proposing few dishes for the carnivores. The result: a menu composed at 80% of vegetarian dishes and 20% of non vegetarian dishes.

Chef Didier Pawlicki of Le Village in New York, NY — Chef Didier Pawlicki of Le Village in New York, NY

There are few dishes I was familiar with, such as the sautéed Brussels sprouts with balsamic glazed strawberries

sautéed Bruseels sprouts at Le Village in New York, NY — sautéed Bruseels sprouts at Le Village in New York, NY

Or the gnocchi parisien au gratin:

Gnocchi parisien au gratin at Le Village in New York, NY — Gnocchi parisien au gratin at Le Village in New York, NY

But I was thrilled to see the ravioles de Royans à la crème:

Ravioles de Royans à la crème at Le Village in New York, NY — Ravioles de Royans à la crème at Le Village in New York, NY

Ravioles are French ravioli that are tiny, stuffed with comté cheese, garlic and parsley. When buying them, they look this way:

In France, you can find them in most supermarkets, but here, I could not find any. It was useless to ask the Chef if he knew a place to buy them as he told us that they come directly from France. At Le Village, he prepares them with heavy cream and truffle oil, but just enough to give a nice scent and taste, without overpowering the dish. I definitely recommend it!

We also got a surprise, as a welcome amuse bouche: foie gras au torchon, especially made by Chef Pawlicki, who explained to us the entire process that will definitely convince anybody who thinks that making foie gras is easy (not the I know anybody who would say that...).

Foie gras au torchon at Le Village in New York, NY — Foie gras au torchon at Le Village in New York, NY

Onion jam at Le Village in New York, NY — Onion jam at Le Village in New York, NY

Chouquettes at Le Village in New York, NY — Chouquettes at Le Village in New York, NY

The foie gras was served with gluten free chouquettes that are small choux, as well as an onion jam that paired perfectly with the foie gras.

Another classic was the French onion soup. Usually, it is done with chicken stock, but at Le Village, they make a vegetarian version of it that is pretty successful. You can even ask for some gluten free bread if you'd like.

Soupe a l'oignon at Le Village in New York, NY — Soupe a l'oignon at Le Village in New York, NY

For entrées, they kept the vegetarian cassoulet, making it even more hearty. For sure, you will not get the delicious flavor of an authentic cassoulet, but it is a beautiful version of it, where the Chef was able to make it better than what could have simply been a white bean dish.

Cassoulet at Le Village in New York, NY — Cassoulet at Le Village in New York, NY

But what was the best entrée of the evening for me was the coq au vin, a classic French dish where the rooster was replaced by a succulent chicken.

Coq au vin at Le Village in New York, NY — Coq au vin at Le Village in New York, NY

It was so flavorful, the poultry being perfectly braised and smothered in such a robust red wine sauce.

We also tried the Chou-fleur roti that was good, but I would have seen it more as a side than standing on its own like the cassoulet did.

Roasted cauliflower at at Le Village in New York, NY — Roasted cauliflower at at Le Village in New York, NY

We then got a festival of desserts prepared by Chef Pawlicki himself. I liked all of them, but my all time favorite (it was on Table Verte menu) is the banana brulée that is an homage of the Chef to his girlfriend who loves banana pudding, so he decided to create a French version of it.

Banana brulée at Le Village in New York, NY — Banana brulée at Le Village in New York, NY

The other surprising dessert was the fondant au chocolat, a gluten free version of a chocolate lava cake, made with chestnut flour. It was perfectly cooked, the center being delightfully liquid.

Frondant au chocolat at Le Village in New York, NY — Frondant au chocolat at Le Village in New York, NY

Fondant au chocolat at Le Village in New York, NY — Fondant au chocolat at Le Village in New York, NY

We also tried the pruneaux a l'Armagnac, that are prunes macerated in red wine, cinnamon, bay leaf and armagnac spirit, served with a homemade coconut sherbet that Jodi would have loved.

Pruneaux a l'Armagnac at Le Village in New York, NY — Pruneaux a l'Armagnac at Le Village in New York, NY

Next was a classic: profiteroles au chocolat, where the Chef used the chouquettes that were served with the foie gras.

Profiterolles au chocolat at Le Village in New York, NY — Profiterolles au chocolat at Le Village in New York, NY

The last dessert was an apple tart, also served with coconut sherbet. The crust was a puff pastry and there was some apricot compote in the bottom, that paired perfectly with the apples.

Tarte aux pommes at at Le Village in New York, NY — Tarte aux pommes at at Le Village in New York, NY

This was a delicious meal and Chef Pawlicki proves that if you are vegetarian, vegan or eat gluten free, you can get some delicious dishes. By adding few meat choices, he branches out to a wide range of customers that will really enjoy a meal there.

Oh, and no, you cannot pay with a bitcoin, even if you use the machine in the back of the dining room!

Bitcoin machine at at Le Village in New York, NY — Bitcoin machine at at Le Village in New York, NY

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! 12/19/14 I Just Want To Eat! 12/19/14

Recipe: White Bean Soup

During our trip to Florence, we had some amazing Tuscan white bean soup. This recipe is inspired from it. Enjoy (I did)! and bon appétit!

This recipe is inspired by our last trip to Tuscany.

Time: 2 hours 30

Ingredients:

4 cans of white beans (total of 60 oz)
3 oz of carrots
2 oz of celery
1 large onion
0.25 lb of pancetta
1 teaspoon of thyme

Preparation for the soup:

Onions for White Bean Soup — Onions for White Bean Soup

Carrots for White Bean Soup — Carrots for White Bean Soup

Celery for White Bean Soup — Celery for White Bean Soup

Pancetta for White Bean Soup — Pancetta for White Bean Soup

Cut the onion, carrots and celery in small cubes.

Cut the pancetta in small pieces (it can be challenging, so make sure your chef's knife is well sharpened).

Put the veggies and the pancetta in a pot with olive oil, salt and pepper. Cook on medium heat until the onions are soft and golden.

Preparation for White Bean Soup — Preparation for White Bean Soup

Add the beans, the thyme and 3 cups of water and cook for 2h30 uncovered on low heat.

Et voilà!

Bon appétit!

I Just Want To Eat! 12/18/14 I Just Want To Eat! 12/18/14

Taim in New York, NY

I discovered Taïm more than 2 years ago, as I was searching for the best falafel in the city. And it truly was for me the best one. Then, they opened an outpost in Soho that I did not get a chance to try until recently. Taïm (pronounce Ta-eem, that means in Hebrew tasty, delicious) is an all vegetarian hole in the wall that will flabbergast you.

It is a small place, so do not go with a large group unless you want to eat your meal somewhere else.

Falafel is their specialty and they serve them in three different flavors, as you can see on the photo above. So, we decided to go with a falafel sandwich, made with hummus, israeli salad, pickled cabbage and tahini sauce. Our choice of falafel was the traditional one, made with parsley, cilantro and mint.

Falafel sandwich at Taim in New York, NY

As you can see, they are generous with the tahini sauce! And these falafel, they were so good: not greasy, a bit crunchy and tasty. But, the highlight of the meal was the sabich, a delicious sandwich composed of sliced eggplant, fried to order, with an organic egg, parsley, hummus, israeli salad, pickled cabbage, tahini sauce and amba, a tangy mango pickle condiment popular in Middle-Eastern cuisine, that was literally dripping.

Sabich sandwich at Taim in New York, NY — Sabich sandwich at Taim in New York, NY

We definitely inhaled this sandwich, fighting for a bite. For sure, it is a bit messy to eat, but who cares!

To go with our meal, we ordered some of their specialty drinks. Fresh ginger-mint lemonade for me (great if you love ginger):

Fresh Ginger-Mint Lemonade at Taim in New York, NY — Fresh Ginger-Mint Lemonade at Taim in New York, NY

Pomegranate-Honey Iced Tea for Jodi (interesting taste):

Pomegranate-Honey Iced Tea at Taim in New York, NY

I am still convinced that Taïm is a great place to go, whether you are vegetarian or not. Would I go back? Hell, yeah!

Enjoy (I did)!

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

I Just Want To Eat! 12/16/14 I Just Want To Eat! 12/16/14

The Cupping Room Cafe in New York, NY

The eggs were perfectly cooked, the yolk being delightfully runny, and the salmon cooked as requested, rare and giving to the dish a new dimension. The only negative is that I would have preferred the fruits in a separate plate or a bowl as they soon foot submerged by the Hollandaise sauce.

I might have found my new favorite spot for brunch: The Cupping Room Café. Located in Soho, this spot combines a bar, a restaurant and a bakery.

We arrived by the entrance on West Broadway and I thought that it was a tiny place, but then, they brought us to their main dining room, located past the open kitchen.

Kitchen at The Cupping Room Cafe in New York, NY — Kitchen at The Cupping Room Cafe in New York, NY

It is a warm place with a very rustic feel thanks to the tin ceiling, the brick walls and the antique pot belly stove proudly displayed in the back.

Pot belly stove at The Cupping Room Cafe in New York, NY — Pot belly stove at The Cupping Room Cafe in New York, NY

Service was very nice, although a bit overwhelmed at times.

So, you probably wonder why I think it is a great place? Well, as I mentioned earlier, it is a bakery, so a lot of items on their menu such as cakes, cookies, muffins are made on premises. Then, they have one of my favorite dish: eggs Benedict. But here, I am talking about customized eggs Benedict! You just pick what you want on it: salmon, fresh, not smoked, fresh tuna...This is the first time I go to a restaurant that offers that. So I decided to try and ordered the eggs Benedict with fresh salmon ($6 suppl.).

Eggs benedict at The Cupping Room Cafe in New York, NY — Eggs benedict at The Cupping Room Cafe in New York, NY

With it, I had a choice of fries, salad or fruit (for an additional $2). I went for the fruit salad, trying to keep it healthy...before dessert... I really like when restaurants propose fruit as a side, especially in the Summer. Regular salads? Too boring. Potatoes: not always good.

The eggs were perfectly cooked, the yolk being delightfully runny, and the salmon cooked as requested, rare and giving to the dish a new dimension. The only negative is that I would have preferred the fruit in a separate plate or a bowl as they quickly got submerged by the Hollandaise sauce.

Jodi got the cobb salad, without chicken and bacon.

Cobb salad at The Cupping Room Cafe in New York, NY — Cobb salad at The Cupping Room Cafe in New York, NY

Although there was a lot of it, it was way overpriced at $20.

So, this is a bakery, so we could not miss desserts. We therefore decided to go for their sampler that was a great deal for $8.

Dessert sampler at The Cupping Room Cafe in New York, NY — Dessert sampler at The Cupping Room Cafe in New York, NY

The sampler was composed of:

Tiramisu:

Red velvet cake:

Brownie:

My favorite was definitely the brownie: it was heaven on a plate! It was very chocolatey, with the top being crunchy and the middle very moist. The tiramisu was very light and creamy. The red velvet: good, but nothing extraordinary for me.

With my brunch, I got a fresh squeezed orange juice that was not watered down:

Freshly squeezed orange juice at The Cupping Room Cafe in New York, NY — Freshly squeezed orange juice at The Cupping Room Cafe in New York, NY

And an espresso:

Espresso at The Cupping Room Cafe in New York, NY — Espresso at The Cupping Room Cafe in New York, NY

Although a little pricey, this is definitely a good place for brunch. If you go there, do not miss desserts!

Enjoy (I did)!

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And Remember: I Just Want To Eat!

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

The Smokin' Barrel in Hoboken, NJ

I sometimes wonder if restaurant owners are doing some market research before opening their joint: it is not uncommon to see some restaurants with the same theme opening couple of steps away. But BBQ in Hoboken: what a great idea! There is no other BBQ place in the city as far as I know, so I was excited to try it. The Smokin' Barrel opened approx. three months ago, serving drinks (they have more than 50 different kinds of beers) and then opened with a full dining menu a month later. It is a big place with a saloon feel; ok, I have never been to a saloon, but watched many John Wayne movies when I was a kid...

Dining room at The Smokin' Barrel in Hoboken, NJ — Dining room at The Smokin' Barrel in Hoboken, NJ

Saddle in the dining room at The Smokin' Barrel in Hoboken, NJ — Saddle in the dining room at The Smokin' Barrel in Hoboken, NJ

We went several times there and each time, the service was very courteous and efficient. We tried several dishes from their menu that offers standard bar food, such as burgers and wings, but also BBQ staples such as the baby back ribs that I tried as a side.

Baby back ribs at The Smokin' Barrel in Hoboken, NJ — Baby back ribs at The Smokin' Barrel in Hoboken, NJ

No, you will not find them on the menu as a side dish, only as an entrée, but they nicely accepted to give me a small portion (I suggested that they serve this as an appetizer - wink, wink!). This was a fantastic dish that I highly recommend: the meat was literally falling off the bone, was tender, juicy, with a delightful smokiness. Simply spectacular and definitely the best dish I had there. I was licking my fingers, forgetting proper etiquette, so I would not miss any bit of that deliciously sweet BBQ sauce. But, for a complete cleaning, I used one of their moist towels that were on each table...

Table at The Smokin' Barrel in Hoboken, NJ — Table at The Smokin' Barrel in Hoboken, NJ

Still on the BBQ side, I ordered the brisket and pork platter. I could pick two sides and thus chose mac and cheese (good, but would have liked it creamier), as well as a delicious cole slaw.

Pork and brisket platter at The Smokin' Barrel in Hoboken, NJ — Pork and brisket platter at The Smokin' Barrel in Hoboken, NJ

Mac and cheese at The Smokin' Barrel in Hoboken, NJ — Mac and cheese at The Smokin' Barrel in Hoboken, NJ

Cole slaw at The Smokin' Barrel in Hoboken, NJ — Cole slaw at The Smokin' Barrel in Hoboken, NJ

Brisket at The Smokin' Barrel in Hoboken, NJ — Brisket at The Smokin' Barrel in Hoboken, NJ

Pork shoulder at The Smokin' Barrel in Hoboken, NJ — Pork shoulder at The Smokin' Barrel in Hoboken, NJ

The meat was good, tender and juicy, but I admit that it did not beat the ribs! If I had to pick, I preferred the brisket over the pork shoulder, and I bet that the brisket sandwich is fantastic. In fact, the next time we went at The Smokin Barrel, I hesitated between the burger and the brisket sandwich. I went for the burger, while Jodi ordered the portobello burger.

Angus beef burger at The Smokin' Barrel in Hoboken, NJ — Angus beef burger at The Smokin' Barrel in Hoboken, NJ

Portobello burger at The Smokin' Barrel in Hoboken, NJ — Portobello burger at The Smokin' Barrel in Hoboken, NJ

My burger was so so, the angus beef patty being overcooked. Jodi's burger was good, but the roasted pepper was a bit overpowering and she ended up removing it.

Then, we went for brunch. We decided to order few appetizers. First was the fried pickles, served with a chipotle aioli that had a nice kick.

Fried pickles at The Smokin' Barrel in Hoboken, NJ — Fried pickles at The Smokin' Barrel in Hoboken, NJ

The pickles were cut like fries and were addictive: slightly juicy, they were not greasy at all.

I also tried the buffalo wings that were very good, deliciously hot.

Buffalo chicken wings at The Smokin' Barrel in Hoboken, NJ — Buffalo chicken wings at The Smokin' Barrel in Hoboken, NJ

Jodi ordered for the second time the arugula salad, composed of tomatoes, arugula, avocado, cojita cheese, corn and a mango vinaigrette that was added a nice sweetness to the dish.

Arugula salad at The Smokin' Barrel in Hoboken, NJ — Arugula salad at The Smokin' Barrel in Hoboken, NJ

I just tried a bite of it, going more for a Southern specialty: fried chicken and waffles. I was very excited to try it as I love the mixing sweet and savory flavors. I admit that when it came, I was a bit disappointed because I was expecting a full chicken leg. The fried chicken was good, well cooked and crispy, but the waffle was too dense and tasteless. Too bad...

Fried chicken and waffle at The Smokin' Barrel in Hoboken, NJ — Fried chicken and waffle at The Smokin' Barrel in Hoboken, NJ

I should also mention their homemade corn bread that they bring to the table systematically. It is a good corn bread and I had to try to control myself not to eat too much of it...

Corn bread at The Smokin' Barrel in Hoboken, NJ — Corn bread at The Smokin' Barrel in Hoboken, NJ

Although I did not like all the dishes, I am a fan of The Smokin Barrel and I am still dreaming about their baby back ribs! Would I go back? Definitely and this time, I want to try their smoked brontosaurus ribs or the roasted chicken. And why not some dessert...

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! 12/13/14 I Just Want To Eat! 12/13/14

Recipe: Ricotta Ravioli With A Vegetable Stew

A very comforting pasta dish, full of veggies. You will also learn how to make ravioli!

Time: 2 hours 30 (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
2 tablespoons of ricotta

Ingredients for the stew:

8 oz mushrooms
2 red peppers
16 oz cherry tomatoes
1 eggplant
1 teaspoon of thyme
2 garlic cloves

Preparation for the stew:

You first need to prepare the stew as it will cook for some time.

In a pan, put some olive oil, the garlic reduced to a purée, the vegetables cut in small pieces, the time, salt and pepper. Cook at low heat for 2hrs.

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 in 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 ricotta in the center, keeping a distance of 1 to 1.5 inches in between. Then, I will put some egg wash all around the ricotta, 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.

Put the ravioli in a bowl and add the vegetable stew, as well as some grated parmesan cheese. Et voilà!

Bon appétit!

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

Woops Macarons and Cookies in NYC, New York

Couple of weeks ago, we discovered Woops! Macarons and Cookies, a store in the heart of Port Authority that sells...macarons and cookies. They have plenty of locations across New York, New Jersey and Connecticut and we could not wait to try some of their products. Our first attempt was to try their macarons.

Jodi brought back 6 of them:

Red Velvet:

Cookies and cream:

Dark chocolate:

Coconut (it did not last long enough for the photo...):

Coconut at Woops Macarons and Cookies in NYC, New York — Coconut at Woops Macarons and Cookies in NYC, New York

Nutella:

Old fashion nutella:

Old fashion at Woops Macarons and Cookies in NYC, New York — Old fashion at Woops Macarons and Cookies in NYC, New York

These were delicious macarons, perfectly done, with each pocket being full and the surface being delicately crunchy. My favorites were the Nutella and cookies and cream, but I admit that all of them were very good.

We also tried their triple chocolate cookie, but it was stale.

Triple chocolate cookie at Woops Macarons and Cookies in NYC, New York — Triple chocolate cookie at Woops Macarons and Cookies in NYC, New York

As well as a fantastic Belgian waffle that had nice crystals of sugar on top, giving a nice crunch and sweetness.

Belgian waffle at Woops Macarons and Cookies in NYC, New York — Belgian waffle at Woops Macarons and Cookies in NYC, New York

I really like Woops Macarons and Cookies, especially their macarons; and trust me: you will see me often 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!

Macarons & Cookies By Woops on Urbanspoon

I Just Want To Eat! 12/10/14 I Just Want To Eat! 12/10/14

City Lobster and Steak in New York, NY

I was thrilled to go to City Lobster and Steak, more for the lobster than for the steak to be honest. As you know if you follow this blog, I am definitely a carnivore and enjoy a good ribeye, but, after trying a lobster roll few years ago at The Red Hook Lobster Pound food truck, I became addicted to it.

Fish tank at City Lobster and Steak in New York, NY — Fish tank at City Lobster and Steak in New York, NY

This is a fairly big place and, when you enter you cannot miss the large fish tank full of lobsters, some of them of a fairly good size.

Dining room at City Lobster and Steak in New York, NY — Dining room at City Lobster and Steak in New York, NY

The rest of the dining room is pretty well decorated, with of course the main theme, seafood, well represented.

Menu wise, it is a seafood place and, although mentioned in the name, steaks are just accessories: they only offer a filet mignon and NY strip, with of course, a surf and turf option.

Bread at City Lobster and Steak in New York, NY — Bread at City Lobster and Steak in New York, NY

After a bit of bread and butter, I decided to pick only seafood dishes, although tempted by the surf and turf I mentioned before, thinking that, this restaurant being a seafood place, I would probably be disappointed by the meat...

Wedge salad at City Lobster and Steak in New York, NY — Wedge salad at City Lobster and Steak in New York, NY

I skipped the wedge salad and went for a crab cake, served with a New England succotash (dish made with corn, peppers...).

Crab cake at City Lobster and Steak in New York, NY — Crab cake at City Lobster and Steak in New York, NY

It was a decent crab cake, with not too much filler, but I admit that I was expecting better from a seafood place. It was definitely not at the level of the crab cake at Del Frisco's or Ruth's Chris that are close by.

For the entrée, I was excited to try the lobster roll:

Lobster roll at City Lobster and Steak in New York, NY — Lobster roll at City Lobster and Steak in New York, NY

I was thrilled to try it, but I have to say that when it came to the table, I was a bit surprised by the presentation that was not as appetizing as the ones I had at The Red Hook Lobster Pound or Luke's Lobster. I also was surprised by the quantity as, $24 is not cheap and one could expect a good size roll. Taste wise...the brioche was good! Yes, the lobster was disappointing: I do not know how they prepare it, but it was watery, mushy and bland. I am not sure how they went from the beautiful lobster at the entrance to this...

The fries? Just ok: I prefer them crispy.

I thought dessert would erase my memory from the disappointment of the lobster roll, but it was not the case. I did not like the key lime pie, that might have been better with a thicker crust, and the chocolate layer cake was not as chocolatey as it looked like.

Key lime pie at City Lobster and Steak in New York, NY — Key lime pie at City Lobster and Steak in New York, NY

Chocolate layer cake at City Lobster and Steak in New York, NY — Chocolate layer cake at City Lobster and Steak in New York, NY

At least, I got a good espresso, but it was not what I came for...

Espresso at City Lobster and Steak in New York, NY — Espresso at City Lobster and Steak in New York, NY

So I believe you have guessed what I will answer when asked if I would go back. You are right: it is a no...

Enjoy (...)!

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

I Just Want To Eat! 12/8/14 I Just Want To Eat! 12/8/14

Betony in New York, NY

Betony was on my list of restaurants to try and I was thrilled to go there recently for lunch. This place, opened in May 2013 by two alumni of Eleven Madison Park, Executive Chef Bryce Shuman and General Manager Eamon Rockey, received multiple accolades, one of them being a Michelin Star.

Bar area at Betony in New York, NY — Bar area at Betony in New York, NY

The space there is splendid, from the walls to the ceiling, to a point where it might be too much, but still is elegant and mesmerizing: you cannot stop looking at it, except maybe when the dishes are coming to your table.

Ceiling at Betony in New York, NY — Ceiling at Betony in New York, NY

The service was impeccable: courteous, always making sure everything was perfect, I truly appreciated that it was not invasive. As far as the menu is concerned, it was pretty interesting: they do not title the dishes, but simply display the main ingredients. It was fine for the appetizer and entrée, but I admit that it throw me off when it came to dessert...

Table at Betony in New York, NY — Table at Betony in New York, NY

First, they brought to the table a pretzel crisp, that was real good and tasted like...pretzel, but was more delicate.

Pretzel crust at Betony in New York, NY — Pretzel crust at Betony in New York, NY

Then, was a fresh made roll, served with a yogurt butter. Problem is that I could not stop eating it, the roll being so delicious.

Roll at Betony in New York, NY — Roll at Betony in New York, NY

Yogurt butter at Betony in New York, NY — Yogurt butter at Betony in New York, NY

After, they brought an amuse-bouche: beets and goat cream.

Beets and goat cream at Betony in New York, NY — Beets and goat cream at Betony in New York, NY

Besides the appetizing presentation that was a common characteristic for all the dishes, the pairing was perfect as both ingredients were complementing each other, the goat cream counterbalancing the sweetness of the beets.

For the appetizer, I went for the butternut squash velouté, served with caraway and creme fraîche:

Butternut squash velouté at Betony in New York, NY — Butternut squash velouté at Betony in New York, NY

That was definitely one of the best butternut squash soups I ever had: tasty and very smooth.

Then, I got the poached lobster, served with turnips and a spiced bisque.

Poached lobster at Betony in New York, NY — Poached lobster at Betony in New York, NY

I admit that when it came, I was not so thrilled by the foam (I am not a big fan of it), but this was sublime: the dish was light and buttery, the bisque hiding a perfectly cooked lobster. I definitely recommend it. It was perfect with a glass of Vouvray, Domaine Huet Clos du Bourg, France 2013:

Vouvray from France at Betony in New York, NY — Vouvray from France at Betony in New York, NY

For dessert, I got the sweet potato, whiskey maple and pecan:

Dessert made with sweet potato at Betony in New York, NY — Dessert made with sweet potato at Betony in New York, NY

This was a wonderful dessert, not too sweet, elegant and delicate.

I of course had a double espresso (right) to accompany my dessert.

Espresso at Betony in New York, NY — Espresso at Betony in New York, NY

This was definitely a great lunch and for $48 for an appetizer, an entrée and a dessert, this was a great deal. The only negative is that they do not have any single vegetarian dish on their menu, but, if you ask them, they will accommodate without any problem. So, if you wonder if I would go back, I can definitely say YES!

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! 12/6/14 I Just Want To Eat! 12/6/14

Chelsea Market: Mŏkbar, Korean ramen

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

There is no secret that I love ramen, but also Korean food, that I tried in my multiple trips to Korea many years ago. So, I was thrilled to try Mŏkbar, a Korean ramen shop that opened in May 2014, with the goal to bring Korean flavors and street food to New York. I went twice before being invited there recently, following the recommendation of one of my friends and was certainly not disappointed. The third time was even better!

Bar at Mokbar, Korean ramen in Chelsea Market — Bar at Mokbar, Korean ramen in Chelsea Market

Spoon at Mokbar, Korean ramen in Chelsea Market — Spoon at Mokbar, Korean ramen in Chelsea Market

Kitchen at Mokbar, Korean ramen in Chelsea Market — Kitchen at Mokbar, Korean ramen in Chelsea Market

Chef Esther Choi at Mokbar, Korean ramen in Chelsea Market — Chef Esther Choi at Mokbar, Korean ramen in Chelsea Market

There, we got to meet with Chef and owner Esther Choi and we had a nice talk about Korean food, the restaurant industry and of course, Mŏkbar. Chef Choi learned how to cook at a very young age with her Grandmother and later graduated from the International Culinary Education (ICE). Her idea of Mŏkbar was to have people discover Korean flavors, serving a menu composed of classic dishes with a twist, focusing on flavors, balance and texture, without forgetting presentation.

They definitely have a very interesting choice of dishes (there are a bunch of small ones perfect to share), such as the japchae dumplings:

Japchae dumplings at Mokbar, Korean ramen in Chelsea Market — Japchae dumplings at Mokbar, Korean ramen in Chelsea Market

These dumplings are made with tofu, pickled shiitake mushroom, chives and the japchae that is glass noodles made with sweet potatoes. This was very good and such a surprising dish!

We also tried the Ho'cake, a crispy bun filled with pork belly and served with a kimchi hot sauce:

Ho'cake at Mokbar, Korean ramen in Chelsea Market — Ho'cake at Mokbar, Korean ramen in Chelsea Market

That was a very comforting dish. I love the crispiness of the bun as well as the filling that was very tasty. I did not find the sauce particularly spicy though...

Another snack was the Halmoni. These are dumplings made with pork, zucchini, tofu and kimchi:

Halmoni at Mokbar, Korean ramen in Chelsea Market — Halmoni at Mokbar, Korean ramen in Chelsea Market

They were fantastic: the shell was thin, delightfully crispy on the charred side, and the inside delicious.

But some of the most surprising dishes were made with rice cakes. I always had this idea that rice cakes are bland and perfect only if you are on a diet. But, at Mŏkbar, I discovered that I was mistaken and loved the dishes made with it, especially the texture of the rice cakes.. First was the kochi, some crispy rice cakes presented on a skewer, smothered by a (not so) spicy sauce:

Kochi at Mokbar, Korean ramen in Chelsea Market — Kochi at Mokbar, Korean ramen in Chelsea Market

That was so good that I wished there was more! I really thought at first that it would be tasteless, but the chives, sesame and sauce gave another dimension to what could have been a boring dish.

Then, the tteokboki, brown butter rice cakes served with minced pork, crispy bacon, white kimchi and a poached egg:

Tteokboki at Mokbar, Korean ramen in Chelsea Market — Tteokboki at Mokbar, Korean ramen in Chelsea Market

It had a bit of heat, but I could not resist going back to it, using the runny yolk to soothe my mouth. It was also a bit sweet and smokey with a nice texture.

Another great appetizer was the mushroom tempura. They are made in a pork broth, but you can ask for a vegetarian version of it. This dish was composed of pork pickled shiitake mushrooms, scallion and garlic chive relish.

Mushroom tempura at Mokbar, Korean ramen in Chelsea Market — Mushroom tempura at Mokbar, Korean ramen in Chelsea Market

If you love mushroom, this dish is definitely for you: they are definitely the star.

Another interesting dish was the disco fries, or its Korean version of it, made with ramen gravy, cheese curd, kimchi and nori:

Disco fries at Mokbar, Korean ramen in Chelsea Market — Disco fries at Mokbar, Korean ramen in Chelsea Market

I thought it was a great take on a classic American diner dish, very comforting, with flavors that worked well together.

But, I admit that where I was surprised is when I tried the kale salad: those who know me know that I am not really a salad guy, but I have to say that this salad was fantastic: lightly dressed, it has a delightful sweetness to it, thanks to the golden raisins, as well as some nuttiness coming from the sesame seeds and cashew nuts.

Kale salad at Mokbar, Korean ramen in Chelsea Market — Kale salad at Mokbar, Korean ramen in Chelsea Market

I also liked their bulgogi, that I am more used to seeing cooked on a grill in front of me.

Bulgogi at Mokbar, Korean ramen in Chelsea Market — Bulgogi at Mokbar, Korean ramen in Chelsea Market

I loved all the colors of the ingredients (marinated ribeye - tender and flavorful-, triple seasonal kimchi, perfectly poached egg and scallion) and was surprised to find noodles in the bottom. The taste was amazing and the first bite divine.

Of course, we also tried their ramen. We went for the brothy one rather than the saucy, and avoided the spicy ones. Jodi picked the vegan miso ramen, that was made with a kombu, shiitake and doenjang (bean paste) based broth. Inside was crispy potatoes and vegetables. On the side were two pieces of crispy tofu.

Vegan miso ramen at Mokbar, Korean ramen in Chelsea Market — Vegan miso ramen at Mokbar, Korean ramen in Chelsea Market

I got the chicken ramen with, as an add-on, pork belly and a poached egg.

Chicken ramen with pork belly at Mokbar, Korean ramen in Chelsea Market — Chicken ramen with pork belly at Mokbar, Korean ramen in Chelsea Market

Both ramen were good, but I have to say that the mokbar one was amazing: the broth was simply fantastic and I loved the pork belly that had a nice char. We both got a poached egg as a topping: it was perfect and literally disintegrated when we mixed it with the broth.

The last dish was the rainbow rice: a black rice served with three sorts of fish roe (masago), giving a fantastic color to the dish, kimchi hot sauce (and there, hot means hot) and nori.

Rainbow rice at Mokbar, Korean ramen in Chelsea Market — Rainbow rice at Mokbar, Korean ramen in Chelsea Market

It came in a skillet that was pipping hot and you could hear the rice sizzling. We let it sit for few minutes, so it created a splendid crust, adding some texture. I like fish roe, but admit that I was not sure how this would taste as there was a lot of it. Well, it was simply delicious, but very hot and my mouth was on fire. But I could not stop going back to it.

With my last meal, I tried some tea: quince and black tea. I chose to have it with soju in it. It was very good, but dangerous as you could drink it like milk...

Quince tea at Mokbar, Korean ramen in Chelsea Market — Quince tea at Mokbar, Korean ramen in Chelsea Market

Mŏkbar is an incredible place worth knowing and I highly recommend it: Chef Esther Choi has created a sublime restaurant that definitely stands out and with a menu that can satisfy the carnivores, vegetarians and vegans, in a relaxed atmosphere.

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!

I Just Want To Eat! 12/5/14 I Just Want To Eat! 12/5/14

Tordesilhas in Sao Paulo, Brazil

The dinner at Tordesilhas was succulent and I am glad that I got to meet with Chef Mara Salles who proposes a wonderful experience to her diners, a culinary trip to the different regions of Brazil whose cuisine is unfortunately not popular enough abroad. Obrigado!

Interesting name Tordesilhas: little I knew that it was the name of a city in Spain where a treaty was signed in 1494, dividing the lands newly discovered outside Europe, between Portugal and Spain along a meridian, giving birth in a sense to what is known today as Brazil.

Chef Mara Salles at Tordesilhas in Sao Paulo, Brazil — Chef Mara Salles at Tordesilhas in Sao Paulo, Brazil

Opened 23 years ago, this is one of the most popular restaurants in Sao Paulo, with an incredible menu crafted by Chef Mara Salles that I met there, serving regional dishes with an elegant flair.

Dining room at Tordesilhas in Sao Paulo, Brazil

Inside, it felt like going to somebody's home and, of course, one cannot miss the bar area where they prepare cocktails, especially caipirinha!

Open kitchen at Tordesilhas in Sao Paulo, Brazil

And I got one...

caipirinha at Tordesilhas in Sao Paulo, Brazil

They really have a large menu and it was a bit tough to pick a dish. If I could, I would have ordered everything on the menu, from meat to seafood. But alas, I had to make a choice. We asked people next to us for some recommendations and that it how I ended up with Abadejo ao Molho de Moqueca, Caruru, Acaçá e Farofa de Dendê:

Haddock in moqueca sauce at Tordesilhas in Sao Paulo, Brazil

It was Abadejo (haddock) in Moqueca Sauce, Caruru (dish from Bahia prepared with okra, peanuts and dried shrimp), Acaçá (a kind of rice cake originally from Africa and common in Bahia) and Dendê Oil ‘Farofa’ (mix of manioc flour with other ingredients). This was a delicious dish, packed with flavor, especially the moqueca sauce and the caruru. The fish was delightfully moist and perfectly cooked. I could make each bite different by combining each of the components together, giving to this dish a playful side.

Chilies at Tordesilhas in Sao Paulo, Brazil

To spice up the dish, they gave us some chilies, but I have to admit that it quickly put my mouth on fire!

For dessert, I picked the Manezinho Araújo:

Manezinho Araújo at Tordesilhas in Sao Paulo, Brazil

It was vanilla cream and caramelized banana topped with a golden meringue. Although the meringue was very sweet, I had to finish that sublime dessert: sweet, perhaps, but delicious with interesting layers and textures. I definitely recommend it.

Tordesilhas
Al. Tietê, 489
Sao Paulo - Brazil

Enjoy (I did)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 12/4/14 I Just Want To Eat! 12/4/14

Margherita Pizzeria in Sao Paulo, Brazil

So we went to Margherita Pizzeria, a place that opened in 1981 and has since been a very popular place. In fact, when we were there, it was so packed! But no worries: the service was not affected and pizza kept coming at a fast pace. The secret: two wood fire ovens and an army of cooks in the back.

I was really surprised to see so many pizzerias in São Paulo and discovered that there are more than 31 million Brazilians of Italian descent, representing approximately 18% of the population. So, no wonder why pizza is so popular in Brazil: there are in fact 6,000 establishments in São Paulo and it is said that 1.4 million pizzas are consumed on a daily basis. But in the restaurants, there is no pizza by the slice and no eating with your hands...

wood fire ovens at Margherita Pizzeria in Sao Paulo, Brazil

bar at Margherita Pizzeria in Sao Paulo, Brazil

It is a fairly big place with the bar at the entrance and a large dining room with white and red checkered table cloths.

dining room at Margherita Pizzeria in Sao Paulo, Brazil

We decided to get some beer with our meal and picked some beer produced in Brazil:

beer at Margherita Pizzeria in Sao Paulo, Brazil

We started off with some appetizers. First was La Piccola di Bianco a thin crust pizza with extra virgin olive oil and parmesan.

La Piccola di Bianco at Margherita Pizzeria in Sao Paulo, Brazil

And Pao de Linquiça that is bread with Calabrese type sausage:

Pao de Linquiça at Margherita Pizzeria in Sao Paulo, Brazil

Then, we ordered some pizza:

Prosciutto Crudo - Mozzarella di buffala and prosciutto:

Prosciutto crudo pizza at Margherita Pizzeria in Sao Paulo, Brazil

Quattro Formaggi (mozzarella, cheese spread, gorgonzola and parmesan):

quattro formaggi pizza at Margherita Pizzeria in Sao Paulo, Brazil

Half of the pizza had mushrooms, ham and olives (right). The other half Alici (anchovies filet):

anchovies and mushroom and ham pizza at Margherita Pizzeria in Sao Paulo, Brazil

ham and mushroom pizza at Margherita Pizzeria in Sao Paulo, Brazil

anchovies pizza at Margherita Pizzeria in Sao Paulo, Brazil

Then of course was dessert: I could not resist ordering the flan that was made with condensed milk:

flan at Margherita Pizzeria in Sao Paulo, Brazil

This was a very good meal: the pizza had a delicious thin crust with a nice char and I really did not expect pizza was so popular there. After trying it at Margherita, I understand why.

Margherita Pizzeria
Alameda Tietê, 255 – Jardins
Esquina com a rua Haddock Lobo, 1255
Sao Paulo, Brazil

Enjoy (I did)!

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

And Remember: I Just Want To Eat!

I Just Want To Eat! 12/3/14 I Just Want To Eat! 12/3/14

Feijoada at Bolinha in Sao Paulo, Brazil

Feijoada is Brazil's national dish, so I could not be in that country and miss an opportunity to try it. This specialty is made of black beans (feijoa in Portuguese), meat, manioc, collar greens (cove) and oranges. It is like a Brazilian cassoulet, but cheaper as the meat are the remains of the animal: ears or tail for instance.

Feijoada is Brazil's national dish, so I could not be in that country and miss an opportunity to try it. This specialty is made of black beans (feijoa in Portuguese), meat, manioc, collard greens (cove) and oranges. It is like a Brazilian cassoulet, but cheaper as the meat consists of the remains of the animal: ears or tail for instance.

There are different versions on the origin of the feijoada: some say that it was a dish created by slaves, their master only giving them the remains of the pig that they did not want to eat and allowing them to go grab some fruit to accompany their meal. Others say that it was a traditional meal at the time of the Roman Empire, that was composed of various types of meat and vegetables. Later on, several versions of the dish popped up: the “Cozido” in Portugal, “Casoeula” in Italy or “Cassoulet” in France. When the Portuguese arrived in Brazil, the cozido was adapted to local flavors by using black beans.

Dining room at Bolinha in Sao Paulo, Brazil — Dining room at Bolinha in Sao Paulo, Brazil

So here we are, at Bolinha, a well known restaurant in Sao Paulo. It is a huge place for sure as the dining room in the back can attest.

They first brought us some bread, that included these famous Portuguese cheese rolls, as well as some potato croquettes:

Bread at Bolinha in Sao Paulo, Brazil — Bread at Bolinha in Sao Paulo, Brazil

Potato croquettes at Bolinha in Sao Paulo, Brazil — Potato croquettes at Bolinha in Sao Paulo, Brazil

Yuca fries and chicharron (fried pork rinds):

Yuca fries and chicharron at Bolinha in Sao Paulo, Brazil

They also brought us a sort of black bean soup that was delicious:

Black bean soup at Bolinha in Sao Paulo, Brazil

We then got ready for the feijoada. At first, they brought us some chorizo and pork chops and some collard greens:

Pork chops and chorizo at Bolinha in Sao Paulo, Brazil — Pork chops and chorizo at Bolinha in Sao Paulo, Brazil

Collard greens at Bolinha in Sao Paulo, Brazil — Collard greens at Bolinha in Sao Paulo, Brazil

Some rice and some oranges (apparently good for the digestion):

Some manioc:

And then the black beans and meat:

It came extremely hot and we simply mixed the ingredients together.

I liked it: hearty, comforting and surely on the heavy side, as a cassoulet can require a walk or a nap after (maybe both, but not at the same time).

If you are in Sao Paulo, you may want to go to Bolinha for a good feijoada. In New York, SOBs is definitely your spot for it (check out my review of SOBs here).

Bolinha
Avenida Cidade Jardim, 53 - Jardins
São Paulo - SP.
http://www.bolinha.com.br/ingles/

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And Remember: I Just Want To Eat!