I Just Want To Eat! 2/27/16 I Just Want To Eat! 2/27/16

Vivi Bubble Tea in Hoboken, NJ

You have probably seen Vivi Bubble Tea at some point, while walking in the streets of New York: they are everywhere and, at the time I wrote this post, they have 14 locations in the city and many locations in other states. One of them in Hoboken, where they opened in 2014, serving not only bubble tea, but also ramen. We wanted to go for a while, but either went for ramen in the city, or looking for another restaurant because of the crowd. We decided to go on a Sunday, right when they opened, figuring that it would be crowded later. And we were right: we were the first, but the place started to fill up 15 minutes later.

Dining room at Vivi Bubble Tea in Hoboken, NJ

Eiffel tower at Vivi Bubble Tea in Hoboken, NJ

Couches at Vivi Bubble Tea in Hoboken, NJ

Wall decoration at Vivi Bubble Tea in Hoboken, NJ

It is an interesting place: bright, with a wall full of fake plants, probably to highlight the freshness of the ingredients they use, and, quite intriguingly, with an Eiffel tower at the counter and in the back sign...For sure, I would use the couch for a tea, but not for a ramen, dish that we wanted to try there. Yes, they serve food that, from what I saw, is not always the case in that franchise. We went for ramen rather than their rice dishes that I have to admit looked delicious.

Jodi went for the veggie miso ramen.

Veggie miso ramen at Vivi Bubble Tea in Hoboken, NJ

Noodles in Veggie miso ramen at Vivi Bubble Tea in Hoboken, NJ

It was composed of kombu vegetable broth, miso tare, red onion, corn, cabbage, spinach, shiitake mushroom, corn, scallion and nori. She added ajitama that is a soft boiled egg, as well as wood ear mushrooms.

On my side, I ordered the Vivi shoyu.

Vivi Shoyu ramen at Vivi Bubble Tea in Hoboken, NJ

Egg in Vivi Shoyu ramen at Vivi Bubble Tea in Hoboken, NJ

Noodles in Vivi Shoyu ramen at Vivi Bubble Tea in Hoboken, NJ

The Vivi shoyu was made of a double broth (chicken and kombu), shoyu tare, chicken chashu (roasted chicken), ajitama (soft boiled egg - I did not see it, so I ordered one extra), spinach, wood ear mushroom, scallions and nori. I also asked for pork chashu (roasted pork) as an extra topping.

Both ramen were succulent: the broths were really good, tasty, especially the shoyu one. In mine, there was lots of meat that was deliciously roasted and the only regret was the presence of spinach that I did not like. But overall, there were some of the best ramen we tried. I should mention that the egg is in fact half of it, perfectly cooked to a soft yolk.

With our ramen, we got a mango bubble tea that was fairly good, and we added some tapioca, that is in the bottom on the photo, to complete the whole experience.

Mango bubble tea at Vivi Bubble Tea in Hoboken, NJ

This was overall a good lunch at Vivi Bubble Tea and I would definitely go back there, to try some other of their Taiwanese bubble teas or even their rice dishes. There is no other ramen place in Hoboken, so it was a smart move to open such restaurant 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!

Vivi Bubble Tea

117 Washington St, Hoboken, NJ 07030

I Just Want To Eat! 2/24/16 I Just Want To Eat! 2/24/16

The Stone House at Clove Lakes in Staten Island

No, this post is not about a trip to Vermont, in the middle of nowhere: it is about The Stone House at Clove Lakes, in the heart of Staten Island. Looking at the photos, it is difficult to believe that, less than 30 minutes from Manhattan lies a little paradise that would make you forget the speedy life of the city.

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

The Stone House at Clove Lakes in Staten Island, NY

This place is impressive: first the outside, with a romantic view of the lake making it the perfect place for a special occasion. The Stone House is surrounded by water, being on an island, with for sole access a stone bridge. In fact, it used to be a boat house that has the same style as the boat house of Tavern On The Green in Central Park, less the tourists...

Bridge to go to The Stone House at Clove Lakes in Staten Island, NY

Gazebo at The Stone House at Clove Lakes in Staten Island, NY

Ladder in case of thin ice near The Stone House at Clove Lakes in Staten Island, NY

Looking at it you definitely see a place where a wedding would be celebrated, one of the gazebo being perfect for a ceremony. And it is huge, with multiple rooms to accommodate more than 300 people. The inside is magnificent, spacious, rustic, with a certain warmth that is not just coming from the fireplace that was welcomed last week, on Monday. It is very spacious, with very high ceilings that are fairly impressive and beautiful with the exposed wooden beams.

Ceiling at The Stone House at Clove Lakes in Staten Island, NY

Dining room at The Stone House at Clove Lakes in Staten Island, NY

Fireplace at The Stone House at Clove Lakes in Staten Island, NY

Armchairs in the dining room at The Stone House at Clove Lakes in Staten Island, NY

Adjacent to the main dining room is another dining room with incredible views of the lake, as well as a patio, completely open when the weather permits, giving an even more extraordinary dimension to The Stone House.

Party room at The Stone House at Clove Lakes in Staten Island, NY

Chandelier at The Stone House at Clove Lakes in Staten Island, NY

Menu wise, they offer a wide range of dishes, mainly focused on American classics, but not only, and on the fine dining side. Know that the menu is seasonal and so changes on a regular basis.

I went there with my friend Benny and we decided to share some dishes. The first one we tried was the lamb meatballs, served with an herb yogurt and a tomato jam: this had definitely some Mediterranean flavors. I love lamb so I was really glad to get this dish that was delicious, although the texture of the meatballs was a bit inconsistent, some denser than others that were a bit mushy.

Lamb meatballs at The Stone House at Clove Lakes in Staten Island, NY

Then came the beet and goat cheese salad, made with macadamia crusted goat cheese medallions, roasted beets, arugula, drizzled with a pomegranate vinaigrette. I liked it, the beets pairing perfectly with the goat cheese. But the most surprising part of the dish was that macadamia crust that gave a nice nuttiness to it.

Beets and goat cheese salad at The Stone House at Clove Lakes in Staten Island, NY

After that was the lobster bisque, prepared with aged sherry wine and with two crispy lobster dumplings floating in it. I loved it and could not stop eating it: it was very creamy and I loved the crispy dumplings that were a nice addition to a classic dish.

Lobster bisque at The Stone House at Clove Lakes in Staten Island, NY

In fact, the bisque was so good that I was glad I could retrieve the same flavors in the next dish, a seafood medley that was definitely a high point in my lunch. The lobster sauce that is simply the bisque with some added sherry wine, smothers clams, shrimp, mussels, a lobster tail and some black rice (forbidden rice) that was perfectly cooked al dente. This was sublime and I did not miss any bite: the seafood was well cooked and I truly appreciated the fact that the lobster was de-shelled so it was not difficult to eat. And that sauce...I am currently drooling just thinking about it!

Seafood medley at The Stone House at Clove Lakes in Staten Island, NY

Another spectacular dish was the lamb shank cooked in a red wine sauce with vegetables and served over mash potatoes. I did not even need a knife for the meat that was literally falling off the bone.

Lamb shank at The Stone House at Clove Lakes in Staten Island, NY

Last was dessert. Smartly, they offer a dessert sampler (I wish all restaurants would do that). It was composed of: a cookie butter mousse parfait (the specialty of the house), similar to speculoos, a warm chocolate cake and an amaretto and fig cheesecake. My favorite was the cookie butter mousse that was light and delicious, not too sweet, with nice cookie crumbles on top and in the bottom: it was a nice change to the traditional chocolate mousse. The cheesecake was also good, dense and I liked the hints of fig on the sauce on top. However, I did not like the chocolate cake.

Dessert sampler at The Stone House at Clove Lakes in Staten Island, NY

Cookie butter mousse at The Stone House at Clove Lakes in Staten Island, NY

Warm chocolate cake at The Stone House at Clove Lakes in Staten Island, NY

Cheesecake at The Stone House at Clove Lakes in Staten Island, NY

We ended up with interesting capuccino: Nutella for me and cookie butter for my friend Benny:

Nutella cappucino at The Stone House at Clove Lakes in Staten Island, NY

Cookie butter cappucino at The Stone House at Clove Lakes in Staten Island, NY

I should mention that, with my meal, I got a warm sangria, a special of the house that they prepare table side, bringing a cart with glasses that are heated by a tea candle. They then put in the glass a cinnamon stick and some Grand Marnier, lit it on fire to evaporate the alcohol, and then add their sangria mix that has so many ingredients that I could not remember...Et voila:

Preparing sangria at The Stone House at Clove Lakes in Staten Island, NY

Sangria at The Stone House at Clove Lakes in Staten Island, NY

First you have to let the glass rest a bit, the tip being hot from the flambée that is probably more spectacular at night. Then, as you start drinking, your nose is invaded by all sorts of scents and some warmth coming from the alcohol being heated. And then, the first sip is divine: the flavors are incredible and it does not taste too much of alcohol, making this drink a bit dangerous...It was delicious warm and exquisite cold. A must have! And know that they also served a warm spiced tea, also with cinnamon and Grand Marnier: probably as spectacular.

I have to say that I had a fantastic time at The Stone House at Clove Lakes in Staten Island. Discovering such place so close to Manhattan was so surprising. And the food was phenomenal. I would certainly go back and 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!

The Stone House

I Just Want To Eat! 2/21/16 I Just Want To Eat! 2/21/16

TESSA, Mediterranean Cuisine on The Upper West Side

The Upper West Side is an interesting neighborhood that is changing as time passes. It does not have the same appeal as others like Soho, Chelsea or TriBeCa and its crowd is often associated with moviegoers, theatergoers and tourists. It is in this mix of hungry people that we tasted TESSA, a restaurant serving mainly Mediterranean cuisine. Taking its name from the daughter of one of the owners, this place has a fantastic decor that is a mix of rustic, with its exposed whitewashed bricks, and industrial, with the double layered blackened steel security gates that cover the entire ceiling and can be found all over the restaurant, wrapping around the bar for instance.

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

Bar area at TESSA, Upper West Side, NYC, New York

Dining room at TESSA, Upper West Side, NYC, New York

Bar at TESSA, Upper West Side, NYC, New York

Flowers at TESSA, Upper West Side, NYC, New York

In the back of the restaurant is a private dining room that is great, not only because it is separated from the main dining room and so more quiet, but also because of the beautiful setting with one of the walls covered with wine bottles.

Private dining room at TESSA, Upper West Side, NYC, New York

Wine bottles at TESSA, Upper West Side, NYC, New York

Downstairs is the open kitchen, where you can see the magic happen and you know what? The magic definitely happened!

Kitchen at TESSA, Upper West Side, NYC, New York

The pass at TESSA, Upper West Side, NYC, New York

Before I talk about the food, let's talk about the beverages. First, I decided to try one of their cocktails called the 349, that number being their address on Amsterdam. It is made of Old Granddad Bourbon, Amaro (an Italian liqueur), honey, fresh lemon and ginger beer. This drink was well balanced and you definitely do not get hit with a strong alcohol taste, making you drink it like milk (sort of). What you definitely get is some sweetness as well as ginger and lemon notes.

The 349 at TESSA, Upper West Side, NYC, New York

Then, during the dinner, I went for a red wine: Luiggi Nervi, Guattinara (Piedmont - Italy), 2008, made with Nebbiolo grapes. It was a very good wine, a bit tart and on the light side.

Luiggi Nervi, Guattinara (Piedmont - Italy), 2008 at TESSA, Upper West Side, NYC, New York

As we were waiting for the first dishes to come, they brought us some bread with butter smothered with olive oil. I am always looking forward to the bread basket that often indicates how a meal would be. And it was a good start...

Bread and butter at TESSA, Upper West Side, NYC, New York

The first dish was roasted shishito peppers drizzled with a tomato and espelette salt. You understand now why I wrote that the cuisine is mostly Mediterranean: shishito peppers are East Asian. With their nice green color, they are small, thin walled and on the sweet side, not spicy. They would just be roasted, it would be ok, but the addition of the tomato and espelette salt was a great addition, enhancing the flavor rather than a salty taste.

Shishito peppers at TESSA, Upper West Side, NYC, New York

Then came the homemade burrata served with arugula, cherry tomatoes and olives Niçoise that were thankfully pitted. In fact, it has been a while since I had these olives in the US as you do not find them often, not even in the salade Niçoise that restaurants propose on their menu, often replacing them with any other kind.

Burrata at TESSA, Upper West Side, NYC, New York

The burrata itself was delicious: the mozzarella shell was tender and not too thick and the cream inside delightfully creamy, pairing well with the bitterness of the arugula and the sweetness of the cherry tomatoes.

The next dish was very surprising. It was bruised kale and marcona Caesar salad. It was made with kale, fresh lemon, parmiggiano cheese, focaccia crunch and grated almonds (marcona almonds). I admit that when I heard the word kale, my heard sunk...I know: it is not the first time I am a bit disappointed to see kale on the table and then I discover a wonderful dish. Well, TESSA was no exception: I loved it! Crunchy and earthy, I thought it was a succulent salad. I should mention the presentation that was very nice, the salad being presented like a pancake (sorry, I do not have any other way to put it...).

Kale Caesar salad at TESSA, Upper West Side, NYC, New York

Another fantastic appetizer is their octopus a la plancha. I was really looking forward to try it as I love octopus. But it is a difficult mollusc to cook, making it tender necessitating some technique. Well, at TESSA, they sure know how to make it tender and with a nice texture, so there is some bite to it. They first steam it and then finish it on the "plancha". It was served with a yellow squash caponata and a green olive tapenade that was perfect with the octopus, adding a nice saltiness to it.

Octopus a la plancha at TESSA, Upper West Side, NYC, New York

We then had some truffle dishes that are not on the menu, but are often proposed by the restaurant. The fist one was a truffle flammenkuche, or tarte flambee, that is a sort of Alsatian pizza that has a very thin crust. It was good, made with fromage blanc and red onion, topped with some slices of truffle.

Truffle flammenkuche at TESSA, Upper West Side, NYC, New York

But my favorite was the truffle linguine. First the presentation was very appetizing with a nice contrast of colors; second, it had this wonderful truffle smell emanating from the dish. Eating it, I could hear angels singing on my shoulder and I thought I was in heaven. The truffle definitely elevated the dish. I should mention that they have other pasta dishes that can be ordered in appetizer or entree size, an option that allows you to try several dishes and that I love to find on a menu.

Truffle linguine at TESSA, Upper West Side, NYC, New York

Believe it or not, but we still had two more dishes to try...The first one was the branzino, served with ratatouille and a basil and piquillo pepper coulis. The fish was perfectly cooked and moist. However, I did not really like the ratatouille which I prefer more cooked, the vegetables being al dente.

Branzino with ratatouille at TESSA, Upper West Side, NYC, New York

The second dish was the Long Island duck, prepared two ways: the honey spiced breast, and as a smoked sausage. It was served with purple barley, onions and pears. If you love duck, this dish is for you: it was simply delicious, especially the breast that was perfectly cooked, not dry, with the skin that had a nice crispiness and char to it. The sausage was also good, very tasty, with a nice bite, the casing not being too thick. I admit that I did not really care about the barley that had a nice color, but loved the onions and grilled slices of pear.

Long Island duck at TESSA, Upper West Side, NYC, New York

Honey spiced duck at TESSA, Upper West Side, NYC, New York

Smoked duck sausage at TESSA, Upper West Side, NYC, New York

Last was dessert. Similar to our meal, it was fabulous. We first went for the TESSA tiramisu that was a nice take on the traditional Italian dessert, different because of the different elements they incorporated such as the brownie, white coffee ice cream or figs on top. Well, at least the figs gave the impression this is a healthy dessert made with fruits...

Tiramisu at TESSA, Upper West Side, NYC, New York

Figs on tiramisu at TESSA, Upper West Side, NYC, New York

But the most spectacular was the baked Alaska. It was made of chocolate and vanilla nougat ice cream sitting on top of a brownie and topped with a torched meringue, the whole thing served with passion fruit. Not only the presentation was amazing, but it was a succulent dessert, especially the meringue that was thick and dense, not too sweet. In fact the entire dessert was not sweet at all and the presence of the passion fruit helped balance the dish. I also liked these cacao nibs that gave and additional crunch to it.

Baked Alaska at TESSA, Upper West Side, NYC, New York

We had a fantastic meal at TESSA and loved the atmosphere there. This place is definitely a true gem that serves sophisticated dishes that can go from simple to complex and will satisfy any palate, not only the gourmets. Would I go back? Definitely and I already know what I would get...

Enjoy (I did)!

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

Tessa

I Just Want To Eat! 2/20/16 I Just Want To Eat! 2/20/16

Ramen Takumi near Washington Square Park

I discovered Ramen Takumi few years ago, at the time it was located close to Union Square. It then moved few steps from Washington Square Park. We were going for ramen in another location when we passed in front of it and finally decided to eat there. Funny enough, the restaurant was packed when we arrived. Ten minutes later, half of the dining room was empty.

Dining room at Ramen Takumi Greenwich Village, NYC, NY

For sure, we could see a lot of students from NYU there, looking for a cheap comforting meal on a cold Saturday. We decided to start our meal with pork buns, prepared with slow cooked pork belly, cucumber, romaine and caramelized onions.

Pork buns at Ramen Takumi Greenwich Village, NYC, NY

Pork bun at Ramen Takumi Greenwich Village, NYC, NY

It was a good start, the dish being quite flavorful, with perfectly made buns, fluffy and a bit sticky.

Then, Jodi went for avocado roll, thinking that a ramen would be too big for her. And to warm up, she got herself a tea,

Avocado roll at Ramen Takumi Greenwich Village, NYC, NY

Green tea at Ramen Takumi Greenwich Village, NYC, NY

On my side, I opted for the Syo-yu Tonkotsu ramen, made with a soy sauce flavored broth (pork based), two slices of pork, soy sauce flavored egg (perfectly cooked with a quasi runny yolk), scallions, bean sprouts, fish cake, onion and noodles.

Syo-yu Tonkotsu ramen at Ramen Takumi Greenwich Village, NYC, NY

Noodles in Syo-yu Tonkotsu ramen at Ramen Takumi Greenwich Village, NYC, NY

Egg in Syo-yu Tonkotsu ramen at Ramen Takumi Greenwich Village, NYC, NY

I really liked it, although the broth was a bit too salty (I drank lots of water after...). The pork was delicious, as well as the noodles that were a bit al dente. And I had no problem finishing the bowl...

It was a good meal and the ramen was delicious. Not the best ramen, but still very good. If you ask me, I will probably go back to Ramen Takumi, reorder the pork buns and try another soup.

Enjoy (I did)!

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

Ramen Takumi

I Just Want To Eat! 2/18/16 I Just Want To Eat! 2/18/16

Saalam Bombay, Indian restaurant in TriBeCa

We were looking for a good Indian restaurant in TriBeCa, the best one so far being the reasonably priced Balucci's (their crab curry is the best). We stumble upon Saalam Bombay, a more upscale place.

The dining room is fairly large, with a traditional decor, overlooking the section of the kitchen where the tandoor oven is. Menu wise, you will find the classic, with of course a large selection of dishes cooked in that oven.

Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

We were looking for a good Indian restaurant in TriBeCa, the best one so far being the reasonably priced Baluchi's (their crab curry is the best). We stumble upon Saalam Bombay, a more upscale place.

Dining room at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

Kitchen with tandoor oven at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

They started off by bringing us papadum with mint sauce (a bit spicy) and tamarind sauce (sweet).

Papadam at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

I drank at the same time a mango lassi that, although a bit too sweet, was pretty good.

Mango lassi at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

We decided to share an appetizer that is in fact street food: samosa chaat, that is samosa and chana masala with tamarind chutney and yogurt, a very nice combination, the yogurt adding some freshness to the dish.

Samosa chaat at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

Then, we got the tandoori mixed vegetables where the star was the paneer or Indian cottage cheese. Not as good as the one I tried at Bukhara in Delhi, but still better than the usual paneer that is a bit rubbery and less tasty.

Tandoori vegetables at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

The rest of the vegetables were good, but some were on the spicy side, especially the broccoli.

The second dish was butter chicken, that is sometimes mistaken with chicken tikka masala.

Butter chicken at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

That was a fantastic dish: the sauce was creamy and rich, smothering large pieces of chicken. I definitely recommend this.

We also ordered dal makhni, this lentil dish cooked for hours in cream and butter. That was also fantastic and one of the best I had in the city. Another recommendation for sure.

Dal Makhani at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

We are the dishes with rice pulao that, surprisingly, was not included with the chicken dish, and naan.

Pulao rice at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

Naan at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

We finished our meal with my favorite dessert, gulab jamun (cheese balls fried and then smothered in honey syrup), as well as ras malai (sort of cheese patties poached in condensed milk).

Ras Malai at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

Gulab jamun at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

These desserts were the perfect ending to a great meal. Salam Bombay is definitely a place to know and I highly recommend it. I would also mention the good service we got there: efficient and courteous. So, yes, I would 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!

I Just Want To Eat! 2/16/16 I Just Want To Eat! 2/16/16

Tabelog US event at Andanada 141

Last week, I was invited to an event organized by Tabelog, a restaurant review site that is conquering the US and where lots of bloggers contribute, posting amazing photos of food that make me drool each time I visit it. This time was at Andanada 141, the Michelin-starred Spanish tapas restaurant located on the Upper West Side. As always, the event was perfectly organized, giving us the opportunity to meet with the Chef, Manuel Berganza who prepared a delicious meal for us, straight from the menu.

Invitation to a Tabelog event at Andanada 141 in NYC, New York

Me and Chef Manuel Berganza at Andanada 141 in NYC, New York

The restaurant itself is great: spacious bar area, very colorful with some green lightning, a cozy dining room as well as a room in the back perfect for private parties, with a glass canopy opening it like a garden and with a view to the wine cellar.

Bar area at Andanada 141 in NYC, New York

Wine cellar at Andanada 141 in NYC, New York

The name of the restaurant refers to the highest seating area in a bullfighting arena, a reference to the culture in Spain, culture that is present on the menu, although Chef Berganza, gives his own touch to it, giving traditional dishes a modern twist. We started off our culinary experience with a butternut squash cream that was light and a good way to prepare our palates.

Butternut squash cream at Andanada 141 in NYC, New York

Then we got:

Airbags con Queso Manchego y Membrillo or airbags with Manchego Cheese and Quince:

Airbags with Manchego Cheese and Quince at Andanada 141 in NYC, New York

This is a fun one bite, the cheese popping in your mouth, but I admit I did not notice the quince in it...

Purple endive with a blue cheese spread:

Purple endives and blue cheese spread at Andanada 141 in NYC, New York

Purple endives at Andanada 141 in NYC, New York

Blue cheese spread at Andanada 141 in NYC, New York

I liked it, not only because of the vibrant colors, but also because of taste itself, endive being often paired with roquefort or blue cheese in French cuisine.

Nidos de Codorniz or potato nest with chicken liver pâté topped with a soft boiled quail egg:

Potato nest with chicken liver pâté and soft boiled quail egg at Andanada 141 in NYC, New York

This was a spectacular presentation and we kept taking photos of it. Taste wise, it was sublime, the potato part of the dish being crunchy and delightfully greasy, pairing perfectly with the quail egg that had a soft yolk and the chicken liver pate that was delicious.

Spanish bread and olive oil, similar to focaccia, but without anything such as herbs to top it.

Spanish bread and olive oil at Andanada 141 in NYC, New York

Champiñones Rellenos or marinated mushrooms over a duxelle croquette:

Marinated mushrooms over a duxelle croquette at Andanada 141 in NYC, New York

This was a tough dish in a way, as the main color is brown, that is difficult to make appetizing. So, the playful plating helped, making it similar to mushrooms sitting on dirt (we could not find what this was and hopefully it was edible considering we all tasted it). Taste wise, it was very good, slightly crunchy and bursting of mushroom flavor.

Bravas "Tradición" or crispy potatoes with aioli and two choices of brava sauce:

Crispy potatoes at Andanada 141 in NYC, New York

This is their version of papas bravas, a traditional tapas dish. I liked it, the potatoes being not only crispy, but also cooked all the way through. The aioli was also good, the garlic not being overpowering and the sauces nice, one being spicy, but to be honest, not so much...

Alcachofas con Queso Manchego or fried Navarra artichokes with grated 12-‐month Manchego cheese:

Fried artichokes with manchego cheese at Andanada 141 in NYC, New York

I never had fried artichoke before and, although I appreciated the crispiness of it, it was my least favorite dish. I preferred the Coles de Bruselas or deep fried Brussels sprouts over it (it was served with a delicious romesco sauce):

Coles de Bruselas at Andanada 141 in NYC, New York

Pulpo a la Gallega or mosaic of octopus over a potato foam and rapini (broccoli rabe):

Mosaic of octopus at Andanada 141 in NYC, New York

The presentation of this dish was stunning and I was looking forward to try. But it was ok, the octopus being too soft: I like a bit of bite to it.

Albóndigas con Encurtidos or Iberian “bellota” meatballs with pickles, trinxat and carrot textures

Meatballs at Andanada 141 in NYC, New York

This was another beautiful presentation and it definitely delivered: the meatball was flavorful and not dry at all; the trinxat, that is typically made with potatoes, cabbage and pork meat was delicious, and the carrot puree, wrapped into a carrot sheet was exquisite.

Berenjena, Calamares y Ajo Blanco or roasted eggplant with al-‐andalus spices, “ajo blanco” and calamari romana style:

Fried calamari with eggplant mousse at Andanada 141 in NYC, New York

Ajo blanco is a Spanish cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. I think it was interesting to use it like a sauce to accompany an eggplant mousse that gave some smokiness to the dish, as well as a perfectly fried calamari.

Ensaladilla de Salmón or marinated salmon tartar over a potato salad with smoked oil:

Salmon tartare at Andanada 141 in NYC, New York

I liked this dish that was a fusion between a salmon tartare and an egg and potato salad.

Paella de Mariscos or market fish, shrimp, calamari, mussels, cockles:

Paella de Mariscos at Andanada 141 in NYC, New York

This was the hit of the evening: not only the colors were sublime, but it was an amazing dish. I cannot believe that they only cook it for 25 minutes according to the Chef! It might be that the layer of rice is fine, cooking in this paella skillet that gives it a delicious and tasty crust. You could definitely taste the fact that it is not assembled at the last minute, the rice having so much flavor. Know that if you are vegetarian, you can opt for the vegetarian paella that does not have the same effect on the eyes than this one...

Vegetarian paella at Andanada 141 in NYC, New York

I should mention that, with my meal, I drank some sangria (without any fruits in it) as well as some red wine, a Sommelier Serie Rioja.

Sangria at Andanada 141 in NYC, New York

Sommelier Series Rioja wine at Andanada 141 in NYC, New York

Last was dessert that I savored with a cortado, a sort of macchiato coffee.

Cortado at Andanada 141 in NYC, New York

The first one was Tarta de Santiago or traditional almond cake with raspberries and extra virgin olive oil gelato. I love almond cake and this was very good, the gelato having a very subtle olive oil taste and pairing well with the cake.

Almond cake at Andanada 141 in NYC, New York

The second one was Tocinillo de Cielo or caramelized yolk flan with lemon gel, green apple and dried meringue. Delicious and not too sweet, you could definitely taste the lemon and apple. I just wish there was more...

I really had a good time and some good food at Andanada. Tabelog has once again organized a great event that brings together a community of food bloggers that I enjoy: after all, food might be the only topic that does not end with a fight. What, you disagree?

Thanks to the Tabelog and Andanada teams for a great evening! And if you go to Andanada, do not miss the paella...

Enjoy (I did)!

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

Andanada 141

I Just Want To Eat! 2/14/16 I Just Want To Eat! 2/14/16

Thai Select: A modern Thai in Hell's Kitchen

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

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

There are many Thai restaurants in Hell's Kitchen and, when I go to one, I am always curious to see what would make it different from the others. Thai cuisine is often associated with cheap lunch menu and Thai Select is no different, with a lunch special served everyday for less than $9, where you get a salad, an appetizer and a main dish. Pretty good deal! No, what makes this place different is the menu: yes you will get the basic dishes like that Pad See-Ew that was delicious or the Massaman curry that I have tried with chicken, that had a nice kick, but was not over spicy. More surprising are the wide choices of appetizers, some of them being a bit unusual like the crab croquettes that are some sort of crispy wonton stuffed with crab meat and...cream cheese. We will see later how our meal was, but first, let's talk about the restaurant itself: I must admit that I was a bit surprised by the size of the place, that is quite big and narrow. I love the mix of modern furniture with the exposed brick that give a sort of rustic feel, but also warmth to the place. Amazing also is the circle gong hanging on the wall at the entrance, as well as the statues in the back that still have the export tags on them. And for sure, the room in the back with the back-lit photo cannot be missed.

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

Circle gong at Thai Select in Hell's Kitchen, NYC, New York

Bar at Thai Select in Hell's Kitchen, NYC, New York

Buddha statue tableau at Thai Select in Hell's Kitchen, NYC, New York

Elephant at Thai Select in Hell's Kitchen, NYC, New York

After we sat, we ordered some beverages. On my side, I went for aThai iced tea, a drink that I love and always go for at a Thai restaurant. Jodi decided to have a green tea, the weather being very cold.

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

Green tea at Thai Select in Hell's Kitchen, NYC, New York

We then ordered several dishes, some of them new to our palates. For appetizers, we chose:

Chives pancakes, served with a sweet soy sauce:

Chives pancakes at Thai Select in Hell's Kitchen, NYC, New York

I admit that I was expecting something, similar to the scallion pancakes, these two pieces looking more like a beignet. Anyway, it was very good, with a nice texture and a delightful greasiness that made these comforting.

Then, the other appetizers came presented like a sampler, with quantities divided by two so we could taste several. I should mention that they do propose samplers, like the seafood or dumpling one: a good idea when people want to try various things from the menu.

Appetizer sampler at Thai Select in Hell's Kitchen, NYC, New York

Our sampler, made by us, had:

Vegetarian Spring rolls, made with glass noodles, cabbage, carrots and shiitake mushrooms. It was served with a sweet chili sauce.

Vegetarian Spring rolls at Thai Select in Hell's Kitchen, NYC, New York

Shrimp blanket, an interpretation I guess of pig in a blanket, where the shrimp is wrapped in a rice sheet and fried. It was served with a sweet chili sauce.

Shrimp blanket at Thai Select in Hell's Kitchen, NYC, New York

The last one was the crab croquettes that I mentioned earlier, made with crab meat and cream cheese and served with a plum sauce.

Crab croquettes at Thai Select in Hell's Kitchen, NYC, New York

All these appetizers were delicious and not too greasy. I love the shrimp blanket where I could really taste the shrimp, as well as the crab croquettes that were surprising, delightfully crispy and the cream cheese giving some freshness to it.

Crab croquette at Thai Select in Hell's Kitchen, NYC, New York

Then, we got two classics: the Pad See-Ew, these sauteed flat noodles prepared with tofu, egg and broccoli in a soy bean sauce.

Pad See-Ew at Thai Select in Hell's Kitchen, NYC, New York

I skipped the broccoli and really enjoyed the tofu that was quite tasty, as well as these sublime noodles. I truly appreciated the fact that it was not too salty.

The second dish was the Chicken Massaman curry, served with white rice.

Chicken Massaman curry at Thai Select in Hell's Kitchen, NYC, New York

White rice at Thai Select in Hell's Kitchen, NYC, New York

This curry, prepared with potato, onion and cashew nut was very good and had a nice kick.

However, a dish I really liked was the honey duck, a crispy duck served with a honey mustard sauce. I love duck, so, even if it was a bit overcooked for my taste, I really liked the dish, from the crispiness of the duck skin to the overall flavors.

Honey duck at Thai Select in Hell's Kitchen, NYC, New York

Last was dessert. We tried:

Sweet sticky rice with green tea ice cream:

Delicious dessert, different from the usual mango sticky rice. I loved it when the ice cream started to melt on the rice and mingle with it. And that ice cream was creamy and not bitter at all, that happens sometimes with green tea ice cream. The other ice cream that was delicious was the coconut one that came with fried banana.

Fried banana with coconut ice cream at Thai Select in Hell's Kitchen, NYC, New York

Fried banana at Thai Select in Hell's Kitchen, NYC, New York

Our meal at Thai Select was delicious and some of the dishes quite surprising. I like the atmosphere and the decor and noticed that lots of regulars were there, a good sign for a restaurant. Would I go back to Thai Select? Definitely and I will for sure try another duck dish 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!

Thai Select

I Just Want To Eat! 2/12/16 I Just Want To Eat! 2/12/16

Restaurant Week: Osteria Del Circo - CLOSED

I cannot believe it has been two years already since I went to Osteria Del Circo, the restaurant from the Maccioni family, the owners of Le Cirque. It was for their first annual Bollito Misto and I got the privilege to meet with the matriarch of the family: Mama Egi.

Plate with logo at Osteria Del Circo in NYC, New York

So, this time, I went for Winter Restaurant Week 2016 with few of my colleagues, for lunch. Their lunch menu offered a nice variety of dishes, from soups to salad, fish to meat or ravioli.

Bread basket at Osteria Del Circo in NYC, New York

After eating some of the bread (focaccia, olive and sticks), my appetizer arrived. I went for the scallop crudo that was scallop carpaccio served with black currants, blood orange and a citrus sauce.

Scallop crudo at Osteria Del Circo in NYC, New York

I should first mention how beautiful the presentation was, with vibrant colors. Then, the dish was delicious, quite refreshing and delicate, the scallop being very thin and pairing perfectly with the various fruit on the plate.

Then, for the entree, I decided to go vegetarian...I ordered the ravioli di Mama Egi, hand made ravioli stuffed with bufala ricotta cheese and spinach and served with a sage brown butter.

Ravioli di Mama Egi at Osteria Del Circo in NYC, New York

These ravioli were divine: the shell was perfectly cooked and the filling delicious, with enough ricotta so it did not get overpowered by the spinach.

For dessert, I chose the apple tart that was served with a milk gelato.

Apple tart at Osteria Del Circo in NYC, New York

That was a great dessert, the crust being so deliciously buttery I could have eaten another one.

I should mention that we decided to accompany the meal with a red wine: a Rosso di Montacino, Pietranera 2012 from Italy.

Rosso di Montacino, Pietranera 2012 from Italy at Osteria Del Circo in NYC, New York

This was definitely a delicious meal and Osteria Del Circo definitely embraced the spirit of Restaurant Week by proposing a menu with a wide range of dishes, well prepared and where you will not leave feeling hungry. It definitely made me want 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!

I Just Want To Eat! 2/10/16 I Just Want To Eat! 2/10/16

Restaurant Week: China Grill in NYC, New York - Closed

Restaurant Week is the perfect occasion to try restaurants that are usually on the pricey side, of course, assuming that they play by the rules and truly offer a menu where the quality will not be sacrificed. So, I was curious to see what China Grill would do for Winter Restaurant Week. Not that this place was unknown to me as I went few times to this elegant restaurant that serves Asian inspired dishes family style. And going with several of my coworkers was ideal as we got to share few dishes. The result? A succulent meal definitely worth the $25 per person tag. First, I appreciated the nice number of dishes proposed, all different, with an option for vegetarians. Second, these dishes were original, in the philosophy of the restaurant, and we're pretty good.

Dining room at China Grill in NYC, New York

Here is what we shared:

For the appetizers:

Cracking calamari salad with a lime miso dressing (I just wished there was more calamari):

Crackling calamari salad at China Grill in NYC, New York

Spicy beef and scallions dumplings with a soy ginger sauce (definitely my favorite: tasty filling in a thin shell that was perfectly cooked):

Spicy dumplings at China Grill in NYC, New York

Lobster pancakes stir-fried with wild mushrooms and smothered in a sauce with red chili, scallions and coconut milk. It was like crepes, but slightly thicker.

Lobster pancakes at China Grill in NYC, New York

For the entrees, we decided not to share and I picked the sake marinated "drunken" chicken, served with sweet crisp onions and an Asian slaw. I admit that I was surprised by the generous size of my dish compared to what my colleagues got, their salmon being small and with no side. It was a good dish: the chicken was perfectly cooked and moist and I loved the crispy onions that were not greasy at all.

Sake marinated "drunken" chicken at China Grill in NYC, New York

And yes, there were sides...We decided to share:

Five vegetable fried rice:

Five vegetables fried rice at China Grill in NYC, New York

Wasabi mashed potatoes:

Crispy spinach (my favorite and definitely a surprising side):

For dessert, we got a hazelnut and chocolate cake as well as ice cream on a cookie (interesting combination).

Hazelnut and chocolate cake with ice cream at China Grill in NYC, New York

The food was fairly good and definitely made me want to go back at China Grill for another round. If you want original Asian flavors, this is definitely a place to know Midtown.

Enjoy (I did)!

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

China Grill

I Just Want To Eat! 2/8/16 I Just Want To Eat! 2/8/16

Kailash Parbat, a vegetarian and Kosher Indian restaurant in the heart of Manhattan

And going to Kailash Parbat in Curry Hill did not change that curiosity that I have for Indian food, to the contrary. First of all, there were only few dishes that I knew on their menu: no paneer tikka masala or chana masala. Second, I learned few things I did not know. To start, the name of the restaurant comes from a sacred Himalayan mount, Mount Kailash (Parbat = mount). Then, the restaurant serves two kinds of specialties:

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

Kailash Parbat in Curry Hill, NYC, New York

Indian cuisine is so broad that I am always amazed to try new dishes never seen before. I have tried a lot, not only in the various restaurants in New York that I visited, but also during my multiple trips in India, having visited Mumbai and Delhi, as well as a memorable trip across Rajasthan few years back. Indian cuisine is one of the few where I do not mind eating vegetarian, forgetting, the time of a meal, my love for meat. And going to Kailash Parbat in Curry Hill did not change that curiosity that I have for Indian food, to the contrary. First of all, there were only few dishes that I knew on their menu: no paneer tikka masala or chana masala. Second, I learned few things I did not know. To start, the name of the restaurant comes from a sacred Himalayan mount, Mount Kailash (Parbat = mount). Then, the restaurant serves two kinds of specialties:

Sindhi dishes: Sindhi are a socio-ethnic group of people originating from Sindh, a province of modern-day Pakistan. After the 1947 independence of India and Pakistan, many Sindhi Hindus migrated to India and some later settled in other parts of the world - Source: Wikipedia.
Jain dishes: Jainism ancient Indian religion that prescribes the path of non-violence (ahiṃsā) towards all living beings. Jain philosophy distinguishes the soul (consciousnesses) from the body (matter) - Source: Wikipedia. In this case, they crafted a menu made of dishes cooked without any roots (no potatoes for instance, no garlic...).

Jain menu at Kailash Parbat in Curry Hill, NYC, New York

There are several locations of Kailash Parbat across the globe: in India of course, as well as in London, Singapore and New York. The story of this place, founded by the Mulchandani brothers is interesting: the brothers were selling food in the 40s in the street of Karachi, at the time India and Pakistan were one country. One of their specialty was Pani Puri, a crispy bite-sized bread (puri) filled with a mixture of spiced water (pani), sweet and sour tamarind sauce as well as different fillings. But, in 1947, during the partition, they fled to India, leaving behind their valuables, but making sure they kept with them the utensils used to make their Sindhi street food. Few years later, in 1952, they opened Kailash Parbat in Mumbay and started the adventure, opening the location in Manhattan two years ago.

Lord Ganesha at Kailash Parbat in Curry Hill, NYC, New York

Dining room at Kailash Parbat in Curry Hill, NYC, New York

It is a casual place that has its charm. At the entrance, you cannot miss the golden Lord Ganesha that kinds of greets you in the premises. Then, on the left, is the chaat bar, where you can built your own snacks, a true ode to how the founders started selling street food.

Chaat bar at Kailash Parbat in Curry Hill, NYC, New York

We started off our culinary experience with beverages. Jodi went for a masala chai that had a wonderful color and incredible aroma.

Masala chai at Kailash Parbat in Curry Hill, NYC, New York

But the color was not as vibrant as the one from my mango lassi that was delicious and perfect to sooth my palate whenever needed, some of the dishes having a nice kick.

Mango lassi at Kailash Parbat in Curry Hill, NYC, New York

The first dish was the chaat platter, a sampler that included bhel puri, dahiwada and corn baskets and khatte metthe aloo:

Chaat platter at Kailash Parbat in Curry Hill, NYC, New York

This is a great way to try different dishes that are typical street food items. So, first was, on the right, Bhel Puri, that is puffed rice served with a chaat mixture and chutney. Mixed in it was red onion that definitely added a kick.

Bhel puri at Kailash Parbat in Curry Hill, NYC, New York

In the center was my favorite: Khette Metthe Aloo or crispy corn baskets and potato wafers mixture topped with various chutneys. I loved the sweet and savory taste of it, as well as the crispiness of these tiny baskets.

Khette Metthe Aloo at Kailash Parbat in Curry Hill, NYC, New York

Then, on the left, was Dahi Wada, a soft savory cake mixed with chaat chutneys and yogurt.

Dahi wada at Kailash Parbat in Curry Hill, NYC, New York

Then came the Bhee ki Tikki: this is a traditional Sindhi dish made with a lotus stem coated with a spicy mixture of gram flour and deep fried.

Bhee Ki Tikki at Kailash Parbat in Curry Hill, NYC, New York

It was accompanied with a sauce that was a mix of tamarind and mint sauces. I loved the crispiness of it, as well as the taste that had a nice kick. The surprise was to discover the lotus stem in the center.

After that, came the mushrooms Makhmali:

Mushrooms Makhmali at Kailash Parbat in Curry Hill, NYC, New York

It is mushrooms stuffed with spiced cottage cheese that are skewered and cooked in a clay oven. This was succulent: the mushrooms were perfectly cooked and I thought the yogurt on top added some freshness to the dish.

Mushroom Makhmali at Kailash Parbat in Curry Hill, NYC, New York

After these delicious appetizers, came our entrees. First was Dal Pakwan, a dish only served on Sundays for lunch and that is usually eaten for breakfast.

Dal Pakwan at Kailash Parbat in Curry Hill, NYC, New York

That was another favorite of mine! It is curried lentils (dal), served with a crispy flat bread (pakwan) and pickles. I loved it: the pakwan was crispy and very addictive, perfect with this lentils dish that was fantastic. I am not sure how they cook them, but they were soft and had a buttery texture. The way you eat it is by putting some of the lentils on the bread and top it with the sauces (again the mixed tamarind and mint sauces).

Dal (lentils) at Kailash Parbat in Curry Hill, NYC, New York

Pakwan (bread) at Kailash Parbat in Curry Hill, NYC, New York

The other spectacular entree that they propose is The Kailash Parbat Bhatura platter.

KP Bhatura platter at Kailash Parbat in Curry Hill, NYC, New York

Bhatura is fluffy deep fried leavened bread from North India, very close to Puri. It is made with refined wheat flour and comes in three different flavors: from left to right, there was pain, fenugreek (my favorite), spices and cottage cheese. They were served with a dish made of chickpea and served with cottage cheese (paneer). The bread was so good, that I could have eaten it without anything on top. My favorite was the fenugreek one, but they were all very good, not greasy and slightly crunchy. The presentation was spectacular and very appetizing.

Bhatura platter at Kailash Parbat in Curry Hill, NYC, New York

Chickpeas dish served with Bhatura at Kailash Parbat in Curry Hill, NYC, New York

Last was dessert. The first one was not unknown to me: Kesar Rasmalai, skimmed milk dumplings dipped in cold saffron milk.

Kesar rasmalai at Kailash Parbat in Curry Hill, NYC, New York

But the most surprising one was the kulfi falooda, a pistachio ice cream that topped some sweet vermicelli noodles.

Kulfi falooda at Kailash Parbat in Curry Hill, NYC, New York

At the beginning, I did not know what it was and simply thought it was ice cream, and a good ice cream in fact, quite rich. But then, I discovered the sweet vermicelli noodles underneath.

I really liked this dessert: it was deliciously sweet but not too sweet and these vermicelli noodles were a nice touch.

We left the restaurant stuffed and glad that we tried these dishes that we have never seen before. Kailash Parbat might be a vegetarian restaurant, but trust me: eating there you will not miss any meat. And I will sure go back for some more discovery of incredible flavors Indian cuisine has to offer.

Enjoy (I did)!

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

Kailash Parbat

I Just Want To Eat! 2/6/16 I Just Want To Eat! 2/6/16

Brunch and dinner at The Madison Bar and Grill in Hoboken, NJ

I admit that it has been a while since we went to The Madison Bar and Grill. Our past experience for dinner being so so. We did enjoy their regular brunch, but, with all the options around, never went back. Until...Yes, until a night where we were feeling going out, but somewhere close by.

Dining room at The Madison Bar and Grill in Hoboken, NJ

We got a table in the main dining room, far from the noise of the patrons at the bar. It was quiet, until a large group got seated.

Focaccia at The Madison Bar and Grill in Hoboken, NJ

After they served us some dry focaccia bread, we got our dishes. We decided to share a few and the large plates on the small square table did not help, considering that they brought everything at the same time...This is what we had:

Tuna tartare, made with avocado, scallions, pickled ginger, black and white sesame seeds, soy sauce, chipotle oil and crispy wonton:

Tuna tartare at The Madison Bar and Grill in Hoboken, NJ

Nice presentation, refreshing, but missing a bit of acidity.

Mac And cheese:

I admit that I was looking forward to it because it is apparently a family recipe. It looked creamy, but I do not know what kind of cheese they used, because it tasted very processed. So, I was disappointed.

The calzone trio:

Trio of calzone at The Madison Bar and Grill in Hoboken, NJ

It was composed of three mini calzone, perfect for sharing: prosciutto/mozzarella, portobello/roasted red peppers/ricotta and classic cheese. I liked it: tasty and cheesy, with a slight crispiness, my favorite being the classic cheese.

The last dish was the best: French onion soup dumplings.

French onion soup dumplings at The Madison Bar and Grill in Hoboken, NJ

This is a nice twist on a classic French specialty and they surely succeeded in creating a unique dish that will satisfy the cheese lovers, the amount of cheese (asiago and provolone) being very generous.

The next time we went was for their Sunday brunch buffet.

Brunch at The Madison Bar and Grill in Hoboken, NJ

At $30 per person, you get access to their buffet, one beverage (bloody mary, mimosa, tea, juice or soft drink) as well as unlimited coffee. In fact, I did realized after that they made us pay for the coffee!!!

The bill at The Madison Bar and Grill in Hoboken, NJ

During the brunch, you can listen to jazz, that thankfully was not too loud, so we could have a nice time and hear each other.

Jazz brunch at The Madison Bar and Grill in Hoboken, NJ

Food wise, the buffet offered various items, from eggs, sausages, bagels, smoked salmon...

Buffet at The Madison Bar and Grill in Hoboken, NJ

Smoked salmon at The Madison Bar and Grill in Hoboken, NJ

Sausages at The Madison Bar and Grill in Hoboken, NJ

scramble eggs at The Madison Bar and Grill in Hoboken, NJ

Chicken fajita at The Madison Bar and Grill in Hoboken, NJ

House salad at The Madison Bar and Grill in Hoboken, NJ

Creme brûlée french toasts at The Madison Bar and Grill in Hoboken, NJ

Eggs benedict at The Madison Bar and Grill in Hoboken, NJ

Shrimp and oysters at The Madison Bar and Grill in Hoboken, NJ

So, after ordering the beverages and getting my not so included unlimited coffee and an orange juice, we went for a first serving...

Coffee and orange juice at The Madison Bar and Grill in Hoboken, NJ

I tried to be reasonable and not get too much, as I knew I would go back for a second and even have dessert.

Oysters and shrimp at The Madison Bar and Grill in Hoboken, NJ

Shrimp at The Madison Bar and Grill in Hoboken, NJ

The best bang for the bucks at this buffet is the shrimp and oysters that tasted fresh and were of good quality. The shrimp were also of a good size and perfectly cooked. I guess next time I will pull my chair next to it and only get that. Smartly, they put plastic wrap between the shrimp and the ice, so the shrimp did not have the icy taste you sometimes get when ordering shrimp or crab cocktails.

For the second serving, I decided to get scramble eggs, sausages, smoked salon, mushroom pizza, creme brûlée French toasts, eggs benedict and chocolate croissant.

I was looking forward for their creme brûlée French toast, but was a bit disappointed as we tried them in their regular brunch and they were outstanding, but these were kind of soggy and missing the mark. As far as eggs were concerned, I loved their scramble eggs that were soft and moist, as well as the eggs benedict that had a perfectly runny yolk, although the muffin was a bit tough. The chocolate croissant was not good: dry with the chocolate having a weird taste.

Egg benedict at The Madison Bar and Grill in Hoboken, NJ

As far as dessert was concerned, the star was the chocolate fountain.

Chocolate fountain at The Madison Bar and Grill in Hoboken, NJ

Dessert at The Madison Bar and Grill in Hoboken, NJ

Strawberry dipped in chocolate at The Madison Bar and Grill in Hoboken, NJ

Marshmallow dipped in chocolate at The Madison Bar and Grill in Hoboken, NJ

They also proposed some cakes, like red velvet, but they were just ok.

Red velvet cake at The Madison Bar and Grill in Hoboken, NJ

The brunch was fine, perfect if you go with a bunch of people, love seafood and have a big appetite. But it was not outstanding to the point that I would make it my go to place. So, would I go back to The Madison Bar and Grill? Probably for the burger and the regular brunch.

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! 2/4/16 I Just Want To Eat! 2/4/16

The Malt House in Greenwich Village

The Malt House is not your regular tavern: for sure, you will get a nice selection of beer, on tap or bottle, as well as any kind of drink you could think of, from wine to scotch, without forgetting their cocktails. No, what makes this place special is their menu crafted by Executive Chef Armando Avila, who from Mexico to New York, worked in places like STK or 5 Napkin Burger.

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

Chef Armando Avila at The Malt House in Greenwich Village

At The Malt House, you will get bar food, but elevated, like the lobster mac and cheese, made with a blend of white cheddar, gruyere and parmesan, topped with a nice size lobster claw; some surprising dishes like the tempura pickles that I thought were fried chicken; or some bar classics such as the delicious Malt House Burger served with hickory smoked bacon, an onion marmelade that added some nice sweetness, lettuce, tomato and some cheese, one of my favorite dishes was the wings that were served with roquefort sauce. Another classic is the beer and bacon batter onion rings that definitely have an appetizing bacon aroma. There is food for any palate and it makes this place more than just a bar.

Bar at The Malt House in Greenwich Village

Dining room at The Malt House in Greenwich Village

Bar area at The Malt House in Greenwich Village

Here is what I had:

Cheese curds: white cheddar smothered by panko flakes and fried. It was served with the Malt House sauce and a chipotle aioli.

Cheese curds at The Malt House in Greenwich Village

Wings: baked, fried and grilled, served with a roquefort sauce:

Chicken wings at The Malt House in Greenwich Village

Tempura pickles, made with an ale-batter and served with ranch dressing and Malt House sauce:

Tempura pickles at The Malt House in Greenwich Village

Beer and bacon battered onion rings, still served with the Malt House sauce and ranch dressing:

Onion rings at The Malt House in Greenwich Village

Steamed mussels prepared with roasted tomatoes, chorizo, garlic and white wine:

Steamed mussels at The Malt House in Greenwich Village

Malt House burger with either regular fries of truffle fries: this was my favorite of the evening with the wings and mussels.

Burger and fries at The Malt House in Greenwich Village

Burger with truffle fries at The Malt House in Greenwich Village

Burger at The Malt House in Greenwich Village

The grilled chicken tacos made with pico de gallo, crema, cotija cheese and the Chef's garnish:

Chicken tacos at The Malt House in Greenwich Village

Lobster Mac and Cheese:

Malt house salad, made with watercress, heart of palm, cherry tomatoes and grilled chicken:

The Malt House salad at The Malt House in Greenwich Village

For dessert, we got a chocolate cake, as well as a creme brulee:

Chocolate cake at The Malt House in Greenwich Village

Creme brulee at The Malt House in Greenwich Village

I should also mention that I went for a beer flight, trusting their selection.

Beer flight at The Malt House in Greenwich Village

It was overall good, Chef Avila giving a good spin on American comfort food. But if you go there, try for sure the burger: you will not regret 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!

The Malt House

I Just Want To Eat! 2/2/16 I Just Want To Eat! 2/2/16

Nai Tapas Bar in the East Village

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

Nai Tapas Bar is the kind of gem people would keep to themselves, the cozy atmosphere and phenomenal food making this place unique in a restaurant scene that is quickly evolving. This place is the result of the collaboration of Chef Ruben Rodriguez and General Manager/Wine director David Martinez, who offer, in this East Village joint a tapas menu that is phenomenal. Chef Rodriguez first started serving dishes inspired from his grandmother, Emilia Arias, and his mother (Nai), Ana Maria Gonzalez Arias, who is also a Chef. He then started to expand, based on his own research, traveling around the world and working with various Chefs to discover new flavors. The dinner I had there was amazing and, from the first dish, that was made with molecular gastronomy techniques, to the desserts, I was flabbergasted by the originality, creativity and flavors, elements that, as we discussed with my fellow bloggers who were present at the table (The Restaurant Fairy, Bon Viveur NYC, The Cake Dealer and Johnny Prime), would easily be found in more fancier places like Eleven Madison Park. Well, I would not be surprised if one day we hear that Nai Tapas Bar be rewarded by stars from Michelin...

Chef Ruben Rodriguez at Nai Tapas Bar in the East Village

The decor is warm and rustic, from the wooden bar and tables, the exposed brick, where few sculptures are embedded in, as well as paintings from the Chef's cousin, giving the impression you could step into another world, there, somewhere in Spain.

Bar at Nai Tapas Bar in the East Village

Decor at Nai Tapas Bar in the East Village

As far as the food and drinks are concerned, see for yourself the incredible feast we got:

I started of with their sangria, a nice healthy serving of fruit that can be deadly as you would drink it like milk...

Sangria at Nai Tapas Bar in the East Village

Esferication de Aceituna (olive spherification): an introduction to molecular gastronomy, where this little green ball exploded in my mouth, bursting in olive flavor.

Olive spherification at Nai Tapas Bar in the East Village

A beer from Upstate NY that I completely forgot the name...Anyway, know that they have a nice selection of draught beers from Spain, but, if you prefer local, they can accommodate too.

Beer at Nai Tapas Bar in the East Village

Jamon Iberico or sliced Iberico ham with olives:

Iberico ham at Nai Tapas Bar in the East Village

Mini-airbags rellenas de queso manchego or mini-airbags stuffed with manchego foam:

Manchego mini-airbags at Nai Tapas Bar in the East Village

Then, Wine Director and co-owner David Martinez brought a cava with lemon rinds and mint leaves. He gave a vigorous twirl to the carafe to remove the gas, resulting in a refreshing drink that paired perfectly with the next dish.

David Martinez with cava at Nai Tapas Bar in the East Village

Cava with lemon rinds and mint at Nai Tapas Bar in the East Village

The dish was Ostras con aire de Limon or oysters with a lemon foam:

Oysters with lemon foam at Nai Tapas Bar in the East Village

Oyster with lemon foam at Nai Tapas Bar in the East Village

Another pairing was Albarino de Rias Baixas Valdemonxes, a crisp red perfect with pork or seafood.

Albarino de Rias Baixas Valdemonxes wine at Nai Tapas Bar in the East Village

And it was not with meat that it was paired, but with fish: tostada de lubina or Chilean seabass wrapped in toast topped over an orange emulsion and balsamic reduction):

Tostada de lubina at Nai Tapas Bar in the East Village

Gambas al ajillo or traditional shrimp in garlic sauce (simply made, I was glad the Chef tried to keep it similar to what you would eat in Spain):

Shrimp with garlic sauce at Nai Tapas Bar in the East Village

Aguacate relleno or avocado stuffed with crab meat and sprinkled with Serrano ham:

Avocado stuffed with crab at Nai Tapas Bar in the East Village

We then got a palate cleanser that was a sangria infused watermelon (Sandia impregnada con sangria):

Sangria infused watermelon at Nai Tapas Bar in the East Village

The next wine was also red: Altos de Luzon, also from Spain:

Altos de Luzon wine at Nai Tapas Bar in the East Village

At that point I got to try Cabrales potatoes that are pan fried potatoes with blue cheese, a very addictive dish:

Cabrales potatoes at Nai Tapas Bar in the East Village

Croquetas de jamon or ham croquettes, a fairly traditional dish:

Ham croquettes at Nai Tapas Bar in the East Village

Pollo Ahumado or smoked chicken cooked sous-vide, a dish with Asian flavors and a stunning presentation:

Hickory smoked chicken at Nai Tapas Bar in the East Village

Coles de Brusselas or Brussels Sprouts in a spicy mustard aioli topped with fresh apples in an orange emulsion:

Brussels sprouts at Nai Tapas Bar in the East Village

Barriga de Cerdo or pork belly with caramelized pecans and yuca chips over a cream of carrot):

Pork belly at Nai Tapas Bar in the East Village

The next wine was a Montevannos Crianza Ribera Del Duero 2008, a vibrant and aromatic red made with tempranillo grapes:

Montevannos Crianza Ribera Del Duero 2008 wine at Nai Tapas Bar in the East Village

Salmorejo Canario or marinated baby back ribs with cabrales potatoes and fried peppers:

Baby back ribs at Nai Tapas Bar in the East Village

Fried peppers at Nai Tapas Bar in the East Village

Pintxo de Chistorra or spicy Basque chorizo over piquillo peppers on toast, topped with a quail egg and melted manchego cheese:

Pintxo de Chistorra at Nai Tapas Bar in the East Village

Then, we got dessert. I might want to explain something about this type of dinner: the guests are all bloggers who are there with their cameras and getting a bit crazy each time a dish comes, so they can get a good shot. But, often, we help each other, for instance holding some items, such as my friend Malini, The Restaurant Fairy, who was holding for me the Caramelo de Algodon or pear cotton candy, a surprising dessert with an amazing pear flavor.

Pear cotton candy at Nai Tapas Bar in the East Village

The second dessert was churros. Don't look further: the chocolate was inside!

Churros at Nai Tapas Bar in the East Village

The dessert were accompanied with a moscatel, Senorio de Sarria:

Moscatel Senorio de Sarria at Nai Tapas Bar in the East Village

As well as a cortado, a coffee similar to a macchiato.

Cortado at Nai Tapas Bar in the East Village

This was such a fantastic meal: there was no dish that I did not like and I was literally blown away by the food. Chef Rodriguez is like an artist and the plate is his canvas. I cannot wait to see what his next project, soon to open will be.

Enjoy (I did)!

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

Nai Tapas Bar