I Just Want To Eat! 3/17/15 I Just Want To Eat! 3/17/15

The Odeon in TriBeCa, New York, NY

Located in TriBeCa, The Odeon is a French restaurant. I am not sure I would call it a brasserie, although the decor reminds me of one (besides the low light at dinner time), and the small brasserie menu they offer (I did not see the usual escargots or steak frites though, but they had the confit de canard or duck confit, as well as the soupe à l'oignon or French onion soup that I chose to start with.

French onion soup at The Odeon in TriBeCa, New York, NY — French onion soup at The Odeon in TriBeCa, New York, NY

It was delicious, flavorful, with lots of croutons inside and a nice cheese crust.

For her entrée, Jodi went for the classic Croque Monsieur.

Croque Monsieur at The Odeon in TriBeCa, New York, NY — Croque Monsieur at The Odeon in TriBeCa, New York, NY

Made with Pullman white bread, it was stuffed with black Forrest ham, prosciutto di Parma and Gruyere (also on top, in a Béchamel sauce). This was a delicious Croque Monsieur: it was perfectly made, not dry, with lots of cheese.

On my side, I went for the moules frites.

Moules frites at The Odeon in TriBeCa, New York, NY — Moules frites at The Odeon in TriBeCa, New York, NY

What struck me when it came was the size of the mussels: they were big and definitely fresh. The sauce, made with confit tomato and leeks in a saffron cream was fantastic. I even ate some of it with a spoon, like a soup, or with some of the bread they brought at the beginning of the meal.

Bread and butter at The Odeon in TriBeCa, New York, NY — Bread and butter at The Odeon in TriBeCa, New York, NY

I should also mention the delicious fries that were like I love them: crispy on the outside and cooked all the way through inside.

For dessert, we got the warm doughnuts, served with a raspberry jam and maple syrup.

Doughnuts at The Odeon in TriBeCa, New York, NY — Doughnuts at The Odeon in TriBeCa, New York, NY

I admit that I was looking forward to it, but was disappointed as the doughnuts were a bit tough on the outside and tasteless.

This was a nice dinner and the food was delicious. Would I go back? Certainly! I already eyed some dishes such as the beef tartare, the duck confit and the chocolate pudding. I would not mind going for brunch also, where the noise level might be lower.

Enjoy (I did)!

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

I Just Want To Eat! 1/30/15 I Just Want To Eat! 1/30/15

Menkui-Tei Ramen Shop in The East Village, New York, NY

Yes, I know: I sat a bit on that post about Menkui-Tei, the ramen shop located on court street, especially as it has been under renovation since October...I try to post right away, but this one slipped my mind. Anyway, reading this might make you want to check the place once they reopen!

Bar at Menkui-Tei Ramen Shop in The East Village, New York, NY — Bar at Menkui-Tei Ramen Shop in The East Village, New York, NY

Kitchen at Menkui-Tei Ramen Shop in The East Village, New York, NY — Kitchen at Menkui-Tei Ramen Shop in The East Village, New York, NY

I know this place as well as the one on 56th street that I discovered few years ago, and both serve some delicious ramen. The last time I went, I decided to order the Tonkotsu ramen that is made with a pork broth, roasted pork, bean sprouts, scallions, a boiled egg and, of course, noodles.

Tonkotsu ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY — Tonkotsu ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

Jodi got the Kinoko tofu ramen made of tofu, mixed mushrooms, vegetables in chop suey vegetable broth. She asked for a boiled egg.

Kinoko ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY — Kinoko ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

This one was a bit bland compared to the tonkotsu ramen and the egg was too cooked, the yolk not being runny. The tonkotsu however was delicious and the milky broth was delicious.

The noodles were perfectly cooked and allowed a nice slurpiness (a new word invented by the fans of ramen...). I love my tonkotsu ramen and the best proof is this:

I should mention the appetizer we got: veggie gyoza. They were good, but not as good as pork gyoza, as I find them less tasty.

Veggie gyoza at Menkui-Tei Ramen Shop in The East Village, New York, NY — Veggie gyoza at Menkui-Tei Ramen Shop in The East Village, New York, NY

So, Menkui-Tei has some good stuff, for affordable prices. You may want to check it out. As far as I am concerned, I'll be back as soon as they reopen.

Enjoy (I did)!

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

I Just Want To Eat! 1/28/15 I Just Want To Eat! 1/28/15

Cercle Rouge, French Bistro in Tribeca, New York, NY

Cercle Rouge is a French Bistro that I recently discovered in Tribeca. With an elegant decor (I love the red round (cercle means circle) couch at the entrance, it features classic bistro dishes such as the escargots, mussels or canard a l'orange. On top of that, they offer few selections from their raw bar and...a burger, as well as wings.

Dining room at Cercle Rouge, French Bistro in Tribeca, New York, NY — Dining room at Cercle Rouge, French Bistro in Tribeca, New York, NY

Live music at Cercle Rouge, French Bistro in Tribeca, New York, NY — Live music at Cercle Rouge, French Bistro in Tribeca, New York, NY

In January, they have live music and it seems that they will continue providing entertainment in the coming months.

I was really excited to try two dishes that I identified before making the reservation. The first one was the escargots.

Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY — Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

This was the classic version, with garlic, parsley and butter and I could not stop dipping some pieces of baguette in this delicious sauce.

Baguette Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY — Baguette Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

The second dish was the veal kidney. I know, some of you probably consider kidney to be a creepy meat, but I love it and was glad they had it on the menu. Usually, I see veal kidney served with potatoes or risotto, but never with penne in a mushroom sauce. In fact, the menu does not call it a sauce but a gratin. Well, I am not sure why they called it a gratin and I do not really care, considering that it was an amazing dish, although the kidney was a bit tough. They would have served the penne with the porcini mushrooms alone, I would have also enjoyed it very much. Maybe they can propose it as a dish!

Veal kidneys Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY — Veal kidneys Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

Jodi simply ordered the salade de thon frais grillé, that is seared tuna, frisée, beet and lentils salad. Simple, but good, with a perfectly seared tuna (Jodi asked for a rare temperature).

Seared tuna salad Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY — Seared tuna salad Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

We finished the meal with a succulent chocolate mousse, served with whipped cream (I doubt it was homemade) and a crepe waffle that was deliciously buttery. And as we shared the dessert, they nicely gave us two waffles...

Chocolate mousse Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY — Chocolate mousse Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

I really liked our dinner at Cercle Rouge. I would definitely go back there, maybe for brunch as I'd like to try their oeuf meurette or merguez sandwich.

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! 1/26/15 I Just Want To Eat! 1/26/15

The Ultimate Guide to The Gansevoort Market in New York, NY

I guess the new trend in New York is opening marketplaces with a wide range of food stalls. We had Chelsea Market, the Food Court at The Plaza or the Gotham West Market to name a few; now, we have the Gansevoort Market, freshly opened in October 2014. Located in the heart of the Meat Packing District (MePa if you want to sound trendy), it welcomes a bunch of different cuisines, from American to French to Thai, without forgetting Italian, Lebanese, Mexican, Japanese, and I am sure I missed few...

We went to few of those, but only for the blog of course (it is so hard to be a food blogger, right?). Here is what we tried:

Bruffin Café (American):

Bruffin Café at The Gansevoort Market in New York, NY — Bruffin Café at The Gansevoort Market in New York, NY

The café took the name of their creation: the bruffin, a brioche muffin that is declined in many flavors corresponding to the country they represent. For instance, the French bruffin showed below is made with bacon, brie and gruyere.

French Bruffin at Bruffin Café at The Gansevoort Market in New York, NY — French Bruffin at Bruffin Café at The Gansevoort Market in New York, NY

The American is made with buffalo white chicken, hot sauce and blue cheese.

American Bruffin at Bruffin Café at The Gansevoort Market in New York, NY — American Bruffin at Bruffin Café at The Gansevoort Market in New York, NY

It is a nice creation, that probably emerged after the cronut craze. The French bruffin was delicious and reminded me a bit of a twist on a quiche, of course mainly because of the bacon and gruyere.

Jodi also went for their coconut bar, but it was just ok, and it is the first time I see her not finish something with coconut...

Coconut Bar at Bruffin Café at The Gansevoort Market in New York, NY — Coconut Bar at Bruffin Café at The Gansevoort Market in New York, NY

Crêpe sucre (French):

Crêpe sucre at The Gansevoort Market in New York, NY — Crêpe sucre at The Gansevoort Market in New York, NY

Who does not love crêpes? Not me for sure and I was pretty excited to try it. They have sweet and savory crêpes, some fairly traditional like the ham, gruyere and egg. Prices are a bit high (the ham, gruyere and egg is $12), but it reflects the overall prices in the market. Also, if the crêpe is good, it might be worth it!

Butter and sugar crepe at Crêpe sucre at The Gansevoort Market in New York, NY — Butter and sugar crepe at Crêpe sucre at The Gansevoort Market in New York, NY

I tried their butter and sugar crêpe that was quite good and had a perfect amount of butter and sugar in it. I had powdered sugar, but know that you can go for some exotic one: coconut, cinnamon, lavender...

Mushroom crepe at Crêpe sucre at The Gansevoort Market in New York, NY — Mushroom crepe at Crêpe sucre at The Gansevoort Market in New York, NY

On the savory side, Jodi chose one of their specials, made with mushroom, ricotta and truffle (oil I guess). I thought it was pricey and did not deliver. The crepe itself, made with buck wheat was good, but did not have this slight crispiness that an authentic one would have. I think she should have gone for the classic ham, cheese and egg that seems to be yummy. Next time...

Ed's Lobster Bar (seafood):

Ed's Lobtser Bar at The Gansevoort Market in New York, NY — Ed's Lobtser Bar at The Gansevoort Market in New York, NY

The first time we went to the Gansevoort Market, I could not rest having a lobster roll: I simply love this elegant sandwich.

For close to $20, you get a roll and some homemade potato chips. The lobster roll was really good, with nice chunks of lobster that was not smothered in mayonnaise, letting the lobster be the star of the dish. And the roll was heavenly buttery, because of the generous brush of butter inside it...

Lobster roll at Ed's Lobtser Bar at The Gansevoort Market in New York, NY — Lobster roll at Ed's Lobtser Bar at The Gansevoort Market in New York, NY

Sushi Dojo Express (Japanese):

Sushi Dojo Express at The Gansevoort Market in New York, NY — Sushi Dojo Express at The Gansevoort Market in New York, NY

My friend Kenta from Tabelog US, a great review site that is quickly expanding, is always posting photos taken at Sushi Dojo, a Japanese restaurant located in the East Village. So we decided to try their express version at The Gansevoort Market, although we understood, just looking at the size of the kitchen that the menu would be limited. And it was... If you are vegetarian, this is not a place for you as we did not see any vegetarian dishes on the menu.

Jodi got the tuna roll and I got myself the sushi box, that had 8 sushi composed of yellowtail, tuna, eel, sea bass and salmon.

Tuna roll at Sushi Dojo Express at The Gansevoort Market in New York, NY — Tuna roll at Sushi Dojo Express at The Gansevoort Market in New York, NY

Sushi at Sushi Dojo Express at The Gansevoort Market in New York, NY — Sushi at Sushi Dojo Express at The Gansevoort Market in New York, NY

The fish was fresh and I really enjoyed it, especially the eel. However, the sushi set was a bit pricey as, for $24, they do not offer a soup and salad as lots of Japanese restaurants do for lunch. I was also surprised to see that they did not offer any water or green tea with our meal!

Pig Guy NYC (BBQ):

Pig Guy NYC at The Gansevoort Market in New York, NY — Pig Guy NYC at The Gansevoort Market in New York, NY

I love BBQ and was thrilled to try The Pig Guy NYC. In their menu, they propose some classic BBQ dishes: pulled pork, chicken or brisket, as well as some unusual ones, such as the chorizo dog.

I went for the smoked brisket with five cheese mac and cheese. When I saw that the mac and cheese had five different cheeses, I was thinking that it would certainly be fantastically gooey. Unfortunately, it was dry...I think it is because they prepare it early and heat it all day long, buffet style. The brisket, however was delicious: juicy, melting in my mouth. I would definitely go back to it!

Brisket and Mac&Cheese at Pig Guy NYC at The Gansevoort Market in New York, NY — Brisket and Mac&Cheese at Pig Guy NYC at The Gansevoort Market in New York, NY

Luzzo's (Pizzeria):

Luzzo's at The Gansevoort Market in New York, NY — Luzzo's at The Gansevoort Market in New York, NY

Luzzo's is my favorite neapolitan pizza in New York and I was thrilled to see then at The Gansevoort Market. There, contrary to their restaurants, they serve pizza by the slice. The first slice we tried was the veggies pizza, that was good, but I thought some of the vegetables were bland.

Veggie pizza at Luzzo's at The Gansevoort Market in New York, NY — Veggie pizza at Luzzo's at The Gansevoort Market in New York, NY

The best for me is the Margherita made with mozzarella di buffala. That is a slice (or pizza) I highly recommend.

Margherita pizza at Luzzo's at The Gansevoort Market in New York, NY — Margherita pizza at Luzzo's at The Gansevoort Market in New York, NY

Cappone's Salumeria (Italian sandwiches):

Cappone's Salumeria at The Gansevoort Market in New York, NY — Cappone's Salumeria at The Gansevoort Market in New York, NY

Cappone's is definitely a place I will go back to: we had their signature sandwich there, called The Cappone, that was phenomenal. I mean, they have plenty of yummy sandwiches, and their selection of breads is fantastic.

Bread at Cappone's Salumeria at The Gansevoort Market in New York, NY — Bread at Cappone's Salumeria at The Gansevoort Market in New York, NY

So, back to their signature sandwich, The Cappone. It is made with capicola, soppressata, salami, provolone, arugula and hot peppers (we asked without). For the bread, we went for the rustic.

Cappone Hero at Cappone's Salumeria at The Gansevoort Market in New York, NY — Cappone Hero at Cappone's Salumeria at The Gansevoort Market in New York, NY

This is a huge sandwich and I admit that half was enough for me! For $15, it is definitely a good deal! And that bread...Delicious!

Champion Coffee (...coffee shop):

Champion coffee at The Gansevoort Market in New York, NY — Champion coffee at The Gansevoort Market in New York, NY

Last but not least is Champion Coffee, where you can enjoy a coffee or tea. I got myself a double espresso, that I found a bit too bitter and pricey...

Espresso at Champion coffee at The Gansevoort Market in New York, NY — Espresso at Champion coffee at The Gansevoort Market in New York, NY

The Gansevoort Market is definitely a place to know, especially if you like to try different cuisines. I love these kind of places where one can discover some amazing dishes. My favorite is definitely Cappone's Salumeria and Ed's Lobster. But the brisket at the Pig Guy NYC is worth the trip. And do not forget Luzzo's...

There are still couple of places I did not try yet, but I will sure be 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! 1/20/15 I Just Want To Eat! 1/20/15

Via Vai, Italian Restaurant in Astoria, NY

I was recently invited to Via Vai, an Italian restaurant that opened in June 2014, conveniently located few steps from the Ditmars train station in Astoria. This place use to be a gentlemen's club, not that I was a customer, but it came up in the conversation we enjoyed with owners Cynthia and Antonio Morichini, who is also the Executive Chef, as we were talking about the long path it takes to open a restaurant.

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

Chef Antonio Morichini of Via Vai in Astoria, NY — Chef Antonio Morichini of Via Vai in Astoria, NY

Born in Italy, Chef Antonio Morichini has an impressive resume, having worked in few Michelin Star restaurants in Rome and Chiavari. Talking to him, I could definitely see the love and passion for what he is doing, passion that definitely translated in the food we tried.

Bar at Via Vai in Astoria, NY — Bar at Via Vai in Astoria, NY

Dining room at Via Vai in Astoria, NY — Dining room at Via Vai in Astoria, NY

Table at Via Vai in Astoria, NY — Table at Via Vai in Astoria, NY

This place has a refined, but still rustic feel, thanks to the decor, especially the tables made with hundred year old wood tops and refurbished bottoms. In the back of the room, next to the bar, is the pizza oven. But not your regular one: it is a gas fired Italian-made brick pizza oven with a rotating cooking surface inside; I admit that it is the first time I have seen an oven of this sort.

Brick oven at Via Vai in Astoria, NY — Brick oven at Via Vai in Astoria, NY

Making pizza at Via Vai in Astoria, NY — Making pizza at Via Vai in Astoria, NY

So, of course, we had to try the pizza. Chef Morichini is not saying that he makes the best pizza in town, but is proposing his own version of it, the dough being a roman-style thin crust, proofed for 48 hours. We followed his advice and went for the pizza Fichi that is made with fig marmalade, gorgonzola, prosciutto, arugula and truffle oil.

Pizza fichi at Via Vai in Astoria, NY — Pizza fichi at Via Vai in Astoria, NY

I love when savory and sweet work well together and this was definitely a delicious pizza: the fig marmalade counterbalanced well the nutty and sharp taste of the gorgonzola, as well as the saltiness of the prosciutto. I also truly appreciated that there was only just few drops of truffle oil, enough to give a nice smell and a very slight flavor to the pizza. The same measure was used in their new dish: pumpkin flan.

Pumpkin flan at Via Vai in Astoria, NY — Pumpkin flan at Via Vai in Astoria, NY

It has been a while I did not have a savory flan and this one was fantastic! Very elegant, it was prepared with a breaded egg yolk that was deliciously runny, adding even more creaminess, and paired with a cheese fondue and a balsamic vinegar reduction. I inhaled this flan that was fantastic: soft, airy, light and tasty, it was perfectly balanced.

The last dish we tried was a Roman dish: bucatini all'Amatriciana, a very comforting specialty, that I would have probably mistook for a bolognese...It was made with pork cheeks instead of pork belly, the former being less fatty, tomato sauce, onion, black pepper and pecorino cheese.

bucatini all'Amatriciana at Via Vai in Astoria, NY — bucatini all'Amatriciana at Via Vai in Astoria, NY

I literally devoured that dish and did not think that the sauce was only cooked for 12 minutes, the time it took to get the bucatini perfectly al dente. I highly recommend that dish.

Of course, we could not refuse to try their desserts. We got a tiramisu and a panna cotta.

Panna cotta at Via Vai in Astoria, NY — Panna cotta at Via Vai in Astoria, NY

Tiramisu at Via Vai in Astoria, NY — Tiramisu at Via Vai in Astoria, NY

Both desserts were very good. The panna cotta was well set (I moved the plate back and forth and it moved like jello), but I admit that my favorite was the tiramisu.

I am always looking forward for a good tiramisu in an Italian restaurant and this one was on point: very creamy and not too sweet (Chef Morichini explained that he is using the cookies for babies rather than lady fingers, as they are less sweet). Everything was again well balanced.

I really liked Via Vai: the food was delicious and the atmosphere welcoming. This is the type of neighborhood gem I would like to have close to my apartment, so we can go often and get some great Italian food at reasonable prices. Grazie Chef!

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! 1/18/15 I Just Want To Eat! 1/18/15

Celebrate National Cheese Lover's Day on January 20th with Casa Noble Tequila!

January 20th is National Cheese Lover's Day. Yes, there is indeed a National Cheese Lover's Day and I think that it should be National Cheese Lover's Month as there are so many cheeses to try, each of them with their own taste and texture...and smell...

Please note that the tequila and cheeses were complimentary. However, the opinions expressed in my blog are 100% my own! The Tequila was provided by Casa Noble and the cheese by Cheeses of Europe.

Cheese platter: Epoisse, Mimolette, Fourme D'Ambert and Comté

I asked people I know what they drink with cheese and most of them said red wine, stirring an interesting debate, especially when I mentioned that few sommeliers as well as Maitre Fromager Max McCalman, explained to me that the problem with red wine is that the tannins will change the taste of the cheese, and so white wine was better. The drink you are having with it should complement it. But, imagine their face when I told them that I liked cheese with Tequila! They looked at me as if I said that the best pairing for champagne was pizza. I discovered this interesting pairing that is tequila and cheese in an event last year, organized by Casa Noble, Cheeses of Europe and the French Cheese Board.

Casa Noble Tequila Blanco, Reposado and Anejo

I am a neophyte when it comes to tequila and it was very interesting to listen to Jose Hermosillo, founder of Casa Noble Tequila describe each one of them, as well as Max McCalman who described perfectly the characteristics of each cheese and why it should be paired with this tequila or that one.

So, I was really excited when I received a package containing some bottles of Casa Noble Tequila and some French cheeses to celebrate National Cheese Lover's Day. The tequilas were Blanco, Reposado and Anejo, and the cheeses were Epoisse, Fourme D'Ambert, Comté and Mimolette. I played a little bit with the pairing (I said a little bit, so do not imagine that each time I had a full shot!), but, each time, went back to the same pairing described below.

Casa Noble Tequila Blanco and Mimolette or Comté:

This triple distilled tequila is made with fourteen years old agave that is an unusual level of maturity, most of the producers harvesting agave within five to seven years. The result is a clear liquor of superior quality, hence the other name of this tequila: crystal. Taste wise, it has a moderate agave intensity with a caramel finish that was perfect with the sharp, nutty and fruity taste of the mimolette, or the nutty, fruity and sweet flavors of the comté.

My favorite was definitely the comté that is a very popular cheese in France, that can be eaten simply with a piece of bread, or in various forms, like gratin or soufflé. It is for me one of the most addictive cheeses and I always try to have some when I compose a cheese platter.

The next pairing is the Reposado with Époisse.

Matured in French white Oak barrels for three hundred sixty four days, this tequila is full bodied and has also a moderate agave intensity, and a burnt caramel note that works perfectly with the pungent taste of the Époisse cheese.

I do not see that often Époisse in a cheese platter here; maybe it is because it is a "challenging" cheese, having a pungent smell and taste, with a very soft texture. It is definitely worth a try!

The last pairing is the Tequila Anejo with Fourme D'Ambert.

Also matured in French white Oak barrels, but this time for two years, this tequila has a fuller and richer mouth feel, complementing well the fruity flavor of the Fourme D'Ambert, a semi-hard creamy blue cheese from the region of Auvergne in France.

So this was definitely a fun and delicious pairing, going beyond the traditional wine and cheese. It is worth trying and the advantage of tequila over wine is that you can always have a bottle, even open, at home: it will not turn to vinegar after a few days...

Enjoy and do not forget to celebrate National Cheese Lover's Day on January 20th! I know that I will!

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! 1/16/15 I Just Want To Eat! 1/16/15

Zutto, Japanese American Pub in Tribeca, NYC, New York

I admit that just seeing the name Zutto, I would I thought it was an Italian joint. But, when I looked for a place in Tribeca on OpenTable, I saw that it was Japanese. Then, going to their website to check out their menu, it said Japanese American Pub. So, I was not sure what to expect. We went on a Friday night. At first, it was not that crowded; the communal table was occupied by a large party; the sushi bar half full (or empty, which way you like), with curious people watching the chef prepare the sushi, sashimi or ramen (yes, they have that too!).

Sushi bar at Zutto, Japanese American Pub in Tribeca, NYC, New York — Sushi bar at Zutto, Japanese American Pub in Tribeca, NYC, New York

Terrace at Zutto, Japanese American Pub in Tribeca, NYC, New York — Terrace at Zutto, Japanese American Pub in Tribeca, NYC, New York

Table at Zutto, Japanese American Pub in Tribeca, NYC, New York — Table at Zutto, Japanese American Pub in Tribeca, NYC, New York

What I like is their small plate menu that is a reference to a Japanese Izakaya, and I have to say that we did not know what to order with so many yummy choices. Looking closely, I realized that the American part was probably because of some dishes that are really Americana, that they serve with a twist, such as the Buffalo cauliflower wings or the soy garlic chicken wings. We decided to try some buns as they have a large selection and picked the pork belly one, served with a miso-mayo.

Pork belly buns at Zutto, Japanese American Pub in Tribeca, NYC, New York — Pork belly buns at Zutto, Japanese American Pub in Tribeca, NYC, New York

The bun itself was deliciously soft, but the meat a bit dry and I wish there was more mayo.

Then, we tried the pan fried pork gyoza:

Pork gyoza at Zutto, Japanese American Pub in Tribeca, NYC, New York — Pork gyoza at Zutto, Japanese American Pub in Tribeca, NYC, New York

They were fantastic: the shell was thin and the filling incredibly tasty, with a delightful little kick.

Then was the ramen. They have a nice choice from pork, chicken, duck or seafood; I did not see any vegetarian ramen though. On one of the wall, they have a huge sign that explains how they are making the broth: up to 120 lb of pork bones are boiled in a 24'' pot at the highest heat for about 24 hours.

Dining room at Zutto, Japanese American Pub in Tribeca, NYC, New York — Dining room at Zutto, Japanese American Pub in Tribeca, NYC, New York

We decided to share the tonkotsu ramen, made with chase (pork jowls), kikurage (wood ear mushrooms), menma (Japanese condiment made from lactate-fermented bamboo shoots), pickled ginger, sesame, and scallions. We also added a slow poached egg that was perfectly cooked.

Tokontsu ramen at Zutto, Japanese American Pub in Tribeca, NYC, New York — Tokontsu ramen at Zutto, Japanese American Pub in Tribeca, NYC, New York

This was a delicious dish: the broth was tasty, the noodles slightly al dente and the only disappointment for me was that I expected more pork in it. If I had known, I would have added pork belly. But, even with that, I really liked it.

Bowl and plate at Zutto, Japanese American Pub in Tribeca, NYC, New York — Bowl and plate at Zutto, Japanese American Pub in Tribeca, NYC, New York

What I truly appreciated was the fact that they brought us bowls, so we could share the ramen and I observed few tables doing the same thing.

Last was dessert. Their dessert menu is so mouth watering that we did not know what to order. We finally decided to go for the brioche bread pudding:

Banana bread at Zutto, Japanese American Pub in Tribeca, NYC, New York — Banana bread at Zutto, Japanese American Pub in Tribeca, NYC, New York

It was an interesting take on this classic dish: first of all, the presentation was beautiful and elegant, with the brioche bread pudding topped by a caramelized banana and a homemade vanilla ice cream. Second, the taste: the first bite was divine! The bread pudding alone was delicious and had a nice texture. Then, the caramelized banana and ice cream paired perfectly, making it a dessert that was addictive. I should mention that it was not too sweet.

We had a great dinner at Zutto's: the food was fantastic! Would I go back? For sure! I already made my choice on my next meal there: kobe beef bun, soy and garlic chicken wings, parma-karma ramen (with parmigiano reggiano) and chocolate pot de creme.

Enjoy (I sure did)!

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

Zutto Japanese American Pub on Urbanspoon

I Just Want To Eat! 1/12/15 I Just Want To Eat! 1/12/15

Chelsea Market: The Green Table

The Green Table is a farm to table restaurant in Chelsea Market that serves a menu made with fresh ingredients purchased daily in local farms and green markets. This place has definitely some charm with its decor that could make you think you are in a home somewhere in the country side, with, of course, green tables and flowers.

The Green Table, Chelsea Market in New York, NY

Dining home at The Green Table, Chelsea Market in New York, NY — Dining home at The Green Table, Chelsea Market in New York, NY

Table at The Green Table, Chelsea Market in New York, NY — Table at The Green Table, Chelsea Market in New York, NY

We went for brunch and I admit that we did not know what to order, the menu having so many dishes we wanted to try, some of them original, like the butternut squash waffles or the burger with kimchi. We decided to go for comfort food. First was the deviled eggs.

Deviled eggs at The Green Table, Chelsea Market in New York, NY — Deviled eggs at The Green Table, Chelsea Market in New York, NY

Bacon-relish:

Wasabi:

Pimento cheese:

Classic Southern:

What I really liked is that it was not your regular deviled eggs, and also that the four halves were different. My favorite was the bacon-relish one that had a nice smoky flavor. But, don't get me wrong: they were all delicious.

We then opted for the farm egg casserole, made with goat cheese and veggies, and served with toast.

Farm eggs casserole at The Green Table, Chelsea Market in New York, NY — Farm eggs casserole at The Green Table, Chelsea Market in New York, NY

That was a great dish, the egg being perfectly cooked and runny, as I love them; the only negative was that there was not enough goat cheese in it. But even, I would reorder it.

The last dish was the chicken liver pâté.

Chicken liver pâté at The Green Table, Chelsea Market in New York, NY — Chicken liver pâté at The Green Table, Chelsea Market in New York, NY

I loved the presentation that was very rustic. And the pâté, house made, was fantastic: flavorful and delicious. It was served with cornichons, mustard, grilled bread and an aspic cassis that I did not care for.

That was very good and I cannot wait to go back to try their mac and cheese that the table next to us ordered: it looked so yummy...

Enjoy (I did)!

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

I Just Want To Eat! 1/10/15 I Just Want To Eat! 1/10/15

Chelsea Market: The Lobster Place

The Lobster Place is one of my favorite places in Chelsea Market. I know, I love all of the places there! What can I say? It is a great market. So, The Lobster Place is a seafood market created in 1974 by Rod and Joan MacGregor on the Upper East Side.

One of the most adored spots there is the Steamed and Live lobster stand, where one can enjoy a steamed lobster that can be as big as 2 1/2 pounds.

The lobster is par-steamed daily, so it takes only a minute to get your order ready and the result is stunning:

The lobster you see on the plate is a 2 lb one. It was fantastic: perfectly cooked, it was amazing with or without the clarified butter. And it was easy to eat too, the flesh separating easily, without any effort, from the shell.

The second spot there, if you do not like lobster, is the sushi bar.

You can either get sushi on the go or sit and try some of their amazing sushi. We decided to eat there, observing the Chef make rice and sushi / sashimi.

On my side, I went for the omakase - sushi and maki combo.

It was composed of:

Snow crab sushi:

Red snapper sushi (damn it! I forgot to take a photo!).

White tuna aka shiro maguro:

Yellowtail or hamachi:

Salmon or Sake:

Fatty tuna or O-Toro:

The maki was made with salmon, yellowtail and avocado.

Jodi decided to order few pieces of sushi.

It was:

Tuna or Maguro:

As well as white tuna or Shiro Maguro, yellowtail or hamachi and fatty tuna or O-Toro.

To finish, we shared a piece of tamago or Japanese omelet.

All of the fish was delicious and fresh. Know that we did not dip our sushi in soy sauce as it was served with soy brushed over it. I should also mention the splendid presentation that made these dishes very appetizing.

I hope this post convinced you to go to The Lobster Place and, who knows, you may see me there!

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! 1/8/15 I Just Want To Eat! 1/8/15

Chelsea Market: Cull and Pistol, Seafood restaurant

Our next target at Chelsea Market was Cull & Pistol, a seafood bar located right next to The Lobster place. The name is interesting: cull is when the lobster has only one claw. Pistol is when the lobster does not have any, usually losing them in combat.

Cull and Pistol at Chelsea Market, NYC, New York

Bottle of water at Cull and Pistol at Chelsea Market, NYC, New York

Dining room at Cull and Pistol at Chelsea Market, NYC, New York — Dining room at Cull and Pistol at Chelsea Market, NYC, New York

I loved the decor that have me the impression we were in a shack, probably because of the prominence of wood, that, with the exposed brick, gave some warmth to the place.

When you enter, you cannot help but notice the seafood display that, although less impressive than the one at The Lobster Place, was an appetizing sight.

We had the choice between the lunch menu and the raw bar menu (you write the quantity of each item you'd like to eat).

Raw bar menu at Cull and Pistol at Chelsea Market, NYC, New York — Raw bar menu at Cull and Pistol at Chelsea Market, NYC, New York

We went for the menu. After hesitating between the fish and chips and the niçoise panini, Jodi ordered the latter.

Nicoise panani at Cull and Pistol at Chelsea Market, NYC, New York — Nicoise panani at Cull and Pistol at Chelsea Market, NYC, New York

It was served with mesclun salad, on a ciabatta bread. It was a great take on the salade niçoise, a traditional salad from Nice, a city in the South of France, where the canned tuna was replaced by a sublime marinated tuna belly. The sandwich was also composed of olive tapenade, pickled egg and arugula.

On my side, I went for the lobster roll.

Lobster roll at Cull and Pistol at Chelsea Market, NYC, New York — Lobster roll at Cull and Pistol at Chelsea Market, NYC, New York

I had a choice between the Maine style (with mayonnaise) and the Connecticut style (poached in butter). I went for the buttery one, as I prefer it because it lets the lobster shine, the other one having, sometimes, too much mayonnaise.

There was a lot of lobster in this one, overflowing the potato bread that was soft. In the bottom was just a bit of mayonnaise that I did not care for, and some arugula. Last, it was served with some shoestring fries that were deliciously crunchy. I overall liked the lobster roll, although I would have like a little bit more butter. I also thought that it was a bit pricey compared to Luke's Lobster or the Red Hook Lobster Pound. But if you are in Chelsea Market and have a lobster roll craving, this is the place to go!

Enjoy (I did)!

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I Just Want To Eat! 1/6/15 I Just Want To Eat! 1/6/15

Saluggi's pizza in TriBeCa, New York, NY

We wanted to eat in TriBeCa and I looked at the best pizza place in the area: that is how I found Saluggi's. I like the decor, it's warm feel thanks to the exposed bricks, the checkered tablecloths, as well as the big street lamps in the middle of the dining room.

We wanted to eat in TriBeCa and I looked up the best pizza place in the area: that is how I found Saluggi's. I like the decor, it's warm feel thanks to the exposed bricks, the checkered tablecloths, as well as the big street lamps in the middle of the dining room.

Dining room at Saluggi's pizza in TriBeCa, New York, NY — Dining room at Saluggi's pizza in TriBeCa, New York, NY

We sat at one of the booths and were unsure what to order, their menu featuring so many mouth watering dishes.

Our first pick was the mini-meatballs, that were swimming in a thick homemade tomato sauce, with a delightfully robust taste that was so good that I dipped a piece of soft bread in it. The meatballs were also delicious, not dry and tasty.

meatballs at Saluggi's pizza in TriBeCa, New York, NY — meatballs at Saluggi's pizza in TriBeCa, New York, NY

For the pizza, we hesitated between the red (tomato, mozzarella, parmesan, olive oil and fresh basil), the pink that is with vodka sauce, and the roasted eggplant one. We went for the latter. It was served with a nice amount of homemade mozzarella, parmesan, ricotta and lots of basil. I love eggplant and was thrilled to try it.

Eggplant pizza at Saluggi's pizza in TriBeCa, New York, NY — Eggplant pizza at Saluggi's pizza in TriBeCa, New York, NY

Everything on the pizza was good: the smokiness of the eggplant and the nice amount of cheese. Unfortunately, the crust, although deliciously crispy and charred, was missing some salt and if there is one dish were you should not add salt, it is pizza. Too bad, because the rest was good! It might have been an off day and to the question if I would go back, I would probably say yes, to confirm or not if it is the best pizza in the area or not.

Enjoy (...)!

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I Just Want To Eat! 1/4/15 I Just Want To Eat! 1/4/15

Chelsea Market: Giovanni Rana, Italian restaurant

We went there for brunch and dinner: for brunch, if you go early enough, you can find a spot. Dinner is another story: we though we were early, but the place was packed and we had to wait few minutes, waiting patiently for a text on my phone to let us know our table was ready. Both times, they brought us some delicious focaccia that was definitely greasy, but so addictive, with its crunchy cheesy top that was covered with pepper flakes, making it a bit spicy.

One of my favorite places in Chelsea Market is Giovanni Rana, an Italian restaurant located near the main entrance of the market.

Giovanni Rana in Chelsea Market, NYC, New York

When you enter the place from the market, you end up in their store, where they sell a bunch of fresh pasta.

store at Giovanni Rana in Chelsea Market, NYC, New York — store at Giovanni Rana in Chelsea Market, NYC, New York

Fresh pasta at Giovanni Rana in Chelsea Market, NYC, New York — Fresh pasta at Giovanni Rana in Chelsea Market, NYC, New York

The most noticeable one is the chocolate ravioli that we tried when we went for brunch one time.

Chocolate ravioli at Giovanni Rana in Chelsea Market, NYC, New York — Chocolate ravioli at Giovanni Rana in Chelsea Market, NYC, New York

When the dish came to the table, the smell of fried dough was fantastic and very appetizing. It came with some strawberry sauce that we ate with the ravioli, the combination strawberry / chocolate being definitely a nice pairing. The ravioli were deliciously crispy, but, unfortunately, the dough was a bit bland and missing a bit of sweetness. The filling was also ok for me and you know that I love chocolate!

Bar at Giovanni Rana in Chelsea Market, NYC, New York — Bar at Giovanni Rana in Chelsea Market, NYC, New York

Table at Giovanni Rana in Chelsea Market, NYC, New York — Table at Giovanni Rana in Chelsea Market, NYC, New York

Focaccia at Giovanni Rana in Chelsea Market, NYC, New York — Focaccia at Giovanni Rana in Chelsea Market, NYC, New York

Jodi tried their frittata, made with mushrooms and taleggio cheese.

Frittata at Giovanni Rana in Chelsea Market, NYC, New York — Frittata at Giovanni Rana in Chelsea Market, NYC, New York

Very fluffy, it was a bit dry and the cheese was unevenly spread out.

On my side, I ordered the squid ink linguine with lobster and breadcrumbs:

Squid ink linguine and lobster at Giovanni Rana in Chelsea Market, NYC, New York — Squid ink linguine and lobster at Giovanni Rana in Chelsea Market, NYC, New York

It was so good that I literally inhaled it and just thinking about that dish makes me drool! All the ingredients were fantastic: from the black ink linguine to the lobster that was perfectly cooked, without forgetting the breadcrumbs that gave some added texture to the dish. And that sauce was so divine that I did not miss any of it, thanks to the focaccia bread...I would go back to that place just for this and highly recommend it.

I also tried their linguine alle vongole or with clams that was delicious: the pasta were perfectly cooked al dente; the clams were well cooked and not grainy and the white wine sauce very good.

Linguine alle Vongole at Giovanni Rana in Chelsea Market, NYC, New York — Linguine alle Vongole at Giovanni Rana in Chelsea Market, NYC, New York

But one of the most surprising dishes there was definitely the eggplant parmigiana ravioli:

Eggplant parmesan ravioli at Giovanni Rana in Chelsea Market, NYC, New York — Eggplant parmesan ravioli at Giovanni Rana in Chelsea Market, NYC, New York

First was of course the presentation that was so rustic. But then, imagine eggplant parmesan in a ravioli! Well, they made it and made it perfectly! Everything is good in this dish: the ravioli that was not doughy, the eggplant parmesan that was delicious and the tomato sauce that was sublime with its robust taste. I still wonder how they made these ravioli...

Besides that, we got of course some espresso (as usual, the double looks more like a single shot) and some tea.

Tea at Giovanni Rana in Chelsea Market, NYC, New York — Tea at Giovanni Rana in Chelsea Market, NYC, New York

Milk at Giovanni Rana in Chelsea Market, NYC, New York — Milk at Giovanni Rana in Chelsea Market, NYC, New York

Espresso at Giovanni Rana in Chelsea Market, NYC, New York — Espresso at Giovanni Rana in Chelsea Market, NYC, New York

Giovanni Rana is one of my favorite places in Chelsea Market: the food there is outstanding and I can't wait to go back there to try some other dishes. I definitely recommend this place.

Enjoy (I sure did)!

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

Giovanni Rana Pastificio & Cucina on Urbanspoon

I Just Want To Eat! 1/3/15 I Just Want To Eat! 1/3/15

Recipe: Chocolate Chip Pancakes

I remember that when I was a kid, I used to see TV series or movies where people were making pancakes, wondering what it was, as we did not have that in France. In all cases, I would definitely not say that crepes are like pancakes and it makes me cringe when I hear people comparing the two as they are totally different!

Anyway, here is the way I make pancakes at home.

Anyway, here is the way I make pancakes at home.

Time: 1h30

Servings: 8 pancakes

Ingredients:

2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup whole wheat flour for the health conscious...)
2 tablespoons powdered sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
2 tea spoons vanilla extract
¼ cup olive oil
12 oz semi-sweet chocolate chips (I use Nestlé or Guittard)

Step 1: preparation of the batter:

In a bowl, mix the flour, salt, sugar, baking powder and baking soda. In another bowl, beat the eggs with the vanilla extract and then add the olive oil and buttermilk. Stir well until all the ingredients are well mixed in. Then, add slowly the mixture with the flour, making sure that there is no large lumps.

Let it rest for 1 hour, then mix the chocolate chips in the batter.

Preparation for Chocolate Chip Pancakes — Preparation for Chocolate Chip Pancakes

Batter for Chocolate Chip Pancakes — Batter for Chocolate Chip Pancakes

Step 2: cooking the pancakes

Heat a pan or a griddle on medium heat (I use a crepe maker) and brush with canola oil. Pour some of the batter, making sure to leave enough space between each pancakes. Flip the pancake once it is golden brown and remove from heat once both sides have been cooked. Et voila!

Cooking Chocolate Chip Pancakes — Cooking Chocolate Chip Pancakes

Bon appétit!

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! 1/2/15 I Just Want To Eat! 1/2/15

Don Antonio by Starita in NYC, New York

I was looking for a pizzeria Midtown Manhattan, when I stumbled upon Don Antonio by Starita. This place is the result of the association of Chef Roberto Caporuscio of Kesté Pizza & Vino on Bleecker street, and Antonio Starita, third generation owner of one Naples’ oldest pizzerias, Pizzeria Starita a Materdei. I was not only interested to go there for their Neapolitan pizza, but also because they serve fried pizza or pizza fritte, a dish I never tried before and that made me curious.

Dining room at Don Antonio by Starita in NYC, New York — Dining room at Don Antonio by Starita in NYC, New York

It is a good size place, with some warmth, thanks to the exposed bricks and the red color on the walls, with a noticeable opening on the ceiling in the back that lets the light come through.

Menu wise, we definitely hesitated as they have a wide variety of dishes, not only pizza, that were mouth watering. We decided to do an all pizza lunch. Our first choice was a classic margherita that was made with homemade mozzarella.

Margherita pizza at Don Antonio by Starita in NYC, New York — Margherita pizza at Don Antonio by Starita in NYC, New York

It was a very good pizza: the crust had a wonderful char as well as some nice charred blobs on the outside; the sauce was very good and the cheese delicious (I just wished there was a bit more of it).

Our second pizza was a pizza fritte simply called pizza fritta.

Pizze fritte at Don Antonio by Starita in NYC, New York — Pizze fritte at Don Antonio by Starita in NYC, New York

I loved the very artisanal presentation of this dish and, when it came to the table, it had this wonderful smell characteristic of fried dough that I would more associate to something sweet than to something savory. The pizza was filled with cherry tomatoes, homemade mozzarella, fresh ricotta and salami. There was definitely a lot of filling inside the pizza. The first bites were great, the dough being deliciously crispy and slightly greasy, but I admit that after a while, I went back to the margherita pizza, this fried pizza being a bit too much. It was big and I definitely recommend it, if you are curious, for sharing with maybe an appetizer rather than another pizza, except if you have a big appetite.

We had a good and interesting lunch at Don Antonio by Starita: their menu is definitely appealing. Would I go back? Definitely. I already eyed the homemade burrata with truffle and their four cheeses pizza...

Enjoy (I did)!

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