I Just Want To Eat! 1/31/16 I Just Want To Eat! 1/31/16

Ben and Jack's Steakhouse in NYC, NY

When I got invited to Ben and Jack's Steakhouse, I was really excited. I know that place as I went there already, enjoying their delicious pieces of meat dry aged for 32 days. My excitement was not just for the food, but also because I got to meet Executive Chef Admir Alibasic.

Chef Admir is truly passionate about what he is doing, working tirelessly to make sure his customers will have the best experience. He explained to me the dry aged process in a scientific manner, that is not surprising considering he has a degree in science.

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

Chef Admir Alibasic at Ben and Jack's Steakhouse in NYC, NY

Freezer with dry aged steaks at Ben and Jack's Steakhouse in NYC, NY

Dry aged porterhouse and T-bone at Ben and Jack's Steakhouse in NYC, NY

Dry aged steak at Ben and Jack's Steakhouse in NYC, NY

Dry aged porterhouse at Ben and Jack's Steakhouse in NYC, NY

I am sure lots of people would think this is gross, but I can tell you that this process allows for the meat to be so tender and tasty. But we will see later. First, let's talk about the rest of the food. I should definitely mention the steak sauce. Ok, lots of steakhouses make their own and Ben and Jack's is no different. However, this one stands out from the fact that it has the right balance of sweetness and nice tones of molasses and citrus.

Steak sauce at Ben and Jack's Steakhouse in NYC, NY

Of course, my first taste of the sauce was when they brought some bread at the table. Yes, no butter for me, just the steak sauce.

Bread basket at Ben and Jack's Steakhouse in NYC, NY

More original, Chef Admir Alibasic uses Ben and Jack's Steak Sauce for anything and, during the Holidays, he created a steak sauce eggnog martini that was apparently very successful, as well as a steak sauce chocolate cheesecake lollipop. Unfortunately, I did not go for the Holidays and did not get the opportunity to try the cocktail, so I ended up with a glass of pinot noir, my favorite with steak.

Glass of pinot noir at Ben and Jack's Steakhouse in NYC, NY

For the appetizers, Jodi decided to go for the Caesar salad, a dish that is normally a pretty safe choice, except that it is sometimes overdressed. Well, not at Ben and Jack's: the sauce was light and it was perfectly dressed.

Caesar salad at Ben and Jack's Steakhouse in NYC, NY

On my side, I of course ordered a slice of Canadian bacon. I smothered the bacon with the steak sauce and literally inhaled it. Eating it, I was wondering why I did not order a second slice...

Canadian Bacon at Ben and Jack's Steakhouse in NYC, NY

The reason why I only ordered one slice is because I also wanted to try their crab cake. When I go to a steak house, it is my first choice in terms of appetizer. It was a fairly thick cake and when I cut it, I was a bit disappointed not to see large lump of crab meat. But that disappointment fade quickly as I thought it was delicious, the crab being the star and the dish not being packed with fillers. Well, you should not judge a book by its cover...

Crab cake at Ben and Jack's Steakhouse in NYC, NY

After we finished the appetizers, they cleaned the plates and brought us new silverware. Nothing special you would think, if it was not for the size of the steak knife. I am so used to steakhouses bringing large knives that I was surprised to see one more on the lighter side. Was it enough to cut the meat and a way to convince their patrons their meat is so tender a small knife would do it? We will see...

Steak knife at Ben and Jack's Steakhouse in NYC, NY

Then came the steaks and it was the highlight of the meal as I was really looking forward to it. Jodi went for a filet mignon, ordered medium, that was so tender and delicate, whereas on my side I went with the bolder ribeye, ordered medium-rare. The ribeye was huge, between 26 and 28 oz, with a very appetizing smell emanating from it. It was phenomenal: very tender, juicy, with just enough fat. And that first bite was divine. It was so good, that, this time, I did not even think using any steak sauce! What I liked is that it was not smothered with any spices, herbs or whatever: simply kosher salt, enhancing a bit the flavor of the meat.

Filet mignon at Ben and Jack's Steakhouse in NYC, NY

Ribeye at Ben and Jack's Steakhouse in NYC, NY

With the steaks, we decided to order mac and cheese, as well as half cottage fries and half onion rings. The mac and cheese was gooey, but I admit that I did not like it so much and preferred the fries and onion rings that were crispy and not greasy at all. I thought it was a great idea to propose such a dish as I always want to try few sides when I am at a restaurant and by doing this, the serving size allows for it.

Mac and cheese at Ben and Jack's Steakhouse in NYC, NY

Cottage fries and onion rings at Ben and Jack's Steakhouse in NYC, NY

Last was desserts that I enjoyed with a decaf espresso. We had the key lime pie as well as the cheesecake, served with schlag that is whipped cream. Know that these desserts are homemade. I liked all of them and Jodi had to stop me from finishing everything! The schlag was thick and perfect to accompany the pie or cake that were thankfully not too sweet. The cheesecake was dense and a true NY cheese cake, made with cream cheese, with no addition of ricotta, and with a perfect crust that was not too thick. The key lime pie was also very good, with a nice graham cracker crust.

Espresso at Ben and Jack's Steakhouse in NYC, NY

Cheesecake at Ben and Jack's Steakhouse in NYC, NY

Schlag at Ben and Jack's Steakhouse in NYC, NY

Key lime pie at Ben and Jack's Steakhouse in NYC, NY

We had a great time at Ben and Jack's and Jodi needed to roll me back home after such a feast: not only this place serves some incredible steaks (they have been working with the same meat purveyor for years), but this family business has a nice vibe, far from the stuffy steakhouse that cater more to business men and women, than your average Joe. When we went, it was in the middle of Winter restaurant week, where they offered a nice menu, perfect for people who want to try a place for a good price. They are also proposing for Valentine's Day a menu ($95 for a glass of champagne, an appetizer, a salad, an entree, a potato and vegetable and dessert) where not only that succulent ribeye is served, but also a porterhouse for two that the table next to us ordered and that I wish I could have dipped into. Well, probably next time, because I will for sure go back there.

Enjoy (I surely did)!

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

Ben & Jack's Steak House

I Just Want To Eat! 1/29/16 I Just Want To Eat! 1/29/16

Choza Taqueria at The Gotham West Market in NYC, New York

I love The Gotham West Market and my favorite places there are El Comado, a Spanish tapas place, and The Cannibal. We went back few weeks ago to see what was new and found Choza Taqueria. As it has been a while since we had Mexican food, we decided to get a bite, before having dessert at Ample Hills Creamery.

They did not have anymore any fish tacos (I was so disappointed), so I went for the pollo or chicken tacos.

Chicken tacos at Choza Taqueria at The Gotham West Market in NYC, New York

Chicken taco at Choza Taqueria at The Gotham West Market in NYC, New York

It was composed of a citrus roasted chicken topped with charred pineapple, a buttermilk and tomatillo salsa, as well as queso fresco. I liked the charred pineapple with it, giving some sweetness to the dish, but I have to say that it was just ok, the chicken being a bit dry. Fortunately, we ordered some guacamole that I put on top, enhancing a bit the flavors.

Guacamole at Choza Taqueria at The Gotham West Market in NYC, New York

Chips at Choza Taqueria at The Gotham West Market in NYC, New York

The guacamole was good and seemed fresh; it was also well seasoned.

Jodi went for the cheese tamale that was served with queso fresco and salsa.

Cheese tamale at Choza Taqueria at The Gotham West Market in NYC, New York

I tried a bit of it, but did not like it. Well, in fact, I do not really like tamales, so, this comment is not a reflection on this place.

For drinks, we went for a Mexican coke, as well as a pineapple drink from Jarritos that is very good.

Sodas at Choza Taqueria at The Gotham West Market in NYC, New York

Overall, it was a bit disappointing. I might go back to Choza Taqueria as I really want to try their fish taco, but, if they do not have it, I will look for other options...

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! 1/27/16 I Just Want To Eat! 1/27/16

Brunch at Maison Kayser in the West Village

Maison Kayser is like a trip to France for the cost of a subway fare. I love that place. My first visit, I was a bit disappointed by what I got: I remember I was looking forward to getting an authentic Mille feuille, but what I got was not what I expected and the cafe gourmand was so so. But, since then, each time I went back, I got some delicious cakes or viennoiseries (croissant, pain au chocolat, etc.). And since then, locations have been popping up throughout the city. At this pace, Maison Kayser will be the Starbucks of French Boulangeries-Patisseries.

Maison Kayser in the West Village, NYC, New York

Dining room at Maison Kayser in the West Village, NYC, New York

We decided to go to their new location on Bleecker during the day of New Year's Eve. The place was fairly crowded from people coming to buy some delicious cakes and breads. We sat in the dining room, overlooking the kitchen where they tirelessly made some baguettes, an operation I watched with lots of interest.

Kitchen at Maison Kayser in the West Village, NYC, New York

I admit that I looked with attention to the menu and was surprised to see other things than tartines or eggs, like the cassoulet or the boeuf Bourguignon, dishes that you would more expect in a brasserie. But one dish caught my eye even more: the foie gras maison "au torchon" or homemade duck foie gras. Foie gras au torchon is like a paté (I hope I do not offend people saying this) as opposed to pan seared. You spread it on toasted bread, like butter, and it can be eaten with a chutney. At Maison Kayser, they serve it with quince chutney and a delicious rustic bread that was perfectly toasted. The foie itself was delicious, with hints of alcohol (maybe armagnac?) used in the process.

Foie gras au torchon at Maison Kayser in the West Village, NYC, New York

Quince chutney for foie gras at Maison Kayser in the West Village, NYC, New York

Bread for foie gras at Maison Kayser in the West Village, NYC, New York

It was appetizer size and I decided to also get their croque-monsieur. Made with house cured ham, Mornay sauce and gruyere cheese, it was served like a tartine and cut in slices, to allow for sharing. I liked it, especially considering the amount of cheese it had, between the sauce and the gruyere.

Croque Monsieur at Maison Kayser in the West Village, NYC, New York

Jodi decided to go for the tartine de chevre et figues, an open face sandwich made with goat cheese and figs, caramelized onions and balsamic reduction. That was also a delicious dish, the goat cheese pairing perfectly with the caramelized onions for additional sweetness and the figs. There were also walnuts that were not mentioned on the menu.

Goat cheese and figs tartine at Maison Kayser in the West Village, NYC, New York

With our meal, we had some of their amazing bread, as well as some salted butter.

President salted butter at Maison Kayser in the West Village, NYC, New York

Bread basket at Maison Kayser in the West Village, NYC, New York

We wanted dessert, but for later and therefore stopped by the counter at the entrance. Jodi decided to order a chocolate eclair and I got a tarte aux marrons or chestnut tart. Both were sublime, but my favorite was the chestnut tart that was fantastic: not too sweet, it truly let the chestnut be the star of the dish. I found it even better than the Mont Blanc pastry from Lady M! I should mention that each pastry was packed in its own individual box, made with the perfect size, to allow transportation. Even in France, I rarely see that and you often end up with either some pastries toppling over or shoved against each other. This was perfect and both arrived home without any damage.

Pastries at Maison Kayser in the West Village, NYC, New York

Chestnut tart at Maison Kayser in the West Village, NYC, New York

Pastry boxes at Maison Kayser in the West Village, NYC, New York

Chocolate eclair at Maison Kayser in the West Village, NYC, New York

I also got a pain aux raisins for my breakfast the next day and, even a day old, it was very good, bringing back some memories.

Pain aux raisins at Maison Kayser in the West Village, NYC, New York

I love Maison Kayser and who knows: with all the locations Eric Kayser is opening, it might not be uncommon in few years to see people walking in the street with a baguette under their arm...

Enjoy (I did)!

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

Maison Kayser

I Just Want To Eat! 1/25/16 I Just Want To Eat! 1/25/16

Malibu Diner in Hoboken, NJ

I do not know why, but I always loved diners. It might be because I saw them on TV when I was a kid in France, with their all-you-can-drink filtered coffee (as opposed to espresso) and the fact that their was always a pie on the menu. It was usually there that cops would meet their informants or envelopes would be passed...When going to a diner, like others, I am not expecting anything earth shattering, but more comfort food with dishes that represent America.

Malibu diner is no exception. Open 24/7, it is located on the North part of Hoboken. And if you have a car, know that they have a small parking lot.

Dessert display at Malibu Diner in Hoboken, NJ

Like lots of diners, they have a strategically placed dessert display, to entice customers to have one, even if they did not plan to, and you can sit either at the counter, at a table or at a booth.

Their menu is pretty extensive and inexpensive: you can get soups, salads, eggs, sandwiches, steaks, chicken in many forms, pasta, etc...We went a couple of times and got various dishes. My favorite was definitely the pastrami reuben, served Russian dressing and a side of fries that I barely touched, not because the fries were not good, but rather because the sandwich was quite filling.

Pastrami Reuben at Malibu Diner in Hoboken, NJ

This reuben was simply delicious: fatty and messy to eat, they were generous with the amount of pastrami. Of course, you cannot compare it to Katz's, but still, I recommend it. You can also get half a pickle and cole slaw upon request.

Pickle and cole slaw at Malibu Diner in Hoboken, NJ

As far as eggs are concerned, we tried their scrambled eggs that can be ordered as a main dish or a side.

Scrambled eggs at Malibu Diner in Hoboken, NJ

The entrée one will come with potatoes (nicely mashed with a delightfully burnt crust in some areas) and buttered toast.

Also served with potatoes were the crab cakes benedict that were not great as I thought that they use too much filler and the crab taste is lost. However, the eggs were perfectly poached, with a nice runny yolk.

Crab cake benedict at Malibu Diner in Hoboken, NJ

Last typical brunch dish we tried was the pancakes. There, like in many diners, we got the silver dollar ones that came with lots of butter and maple syrup.

Silver dollar pancakes at Malibu Diner in Hoboken, NJ

For beverages, they have a $2 brunch special for bellinis, mimosas and bloody marys.

Brunch promotion at Malibu Diner in Hoboken, NJ

But I preferred a root beer that is a drink that I discovered in this country and that I love with either pizza or with a sandwich.

Root beer at Malibu Diner in Hoboken, NJ

Root beer is a dark brown sweet beverage traditionally made using the root or bark of the tree Sassafras albidum or the vine Smilax ornata as the primary flavor. Root beer may be alcoholic or non-alcoholic, and may be carbonated or non-carbonated. Wikipedia

I also tried their vanilla milk shake that I should have asked for extra thick. It was just ok, a bit too sweet.

Vanilla milkshake at Malibu Diner in Hoboken, NJ

Even if I did not like all the dishes at Malibu Diner, I will probably go back, probably for other deli sandwiches, that reuben sandwich still making me drool. And this time, I may even try their desserts...

Enjoy (I did)!

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

I Just Want To Eat! 1/24/16 I Just Want To Eat! 1/24/16

Product Review - Think Jerky: Chef-crafted beef or turkey jerky

I recently received a sample from Think Jerky, a company that makes Chef-crafted beef or turkey jerky. The idea behind Think Jerky came when the founder, Ricky Hirsch, realized how unhealthy (especially the amount of sugar), most jerky are. He decided to make a version more healthy and delicious, reducing salt and sugar. Think Jerky prides in using grass fed beef or free range turkey, non-GMO, no antibiotics, with a serving not exceeding 100 calories.

So it was fun to do a little jerky tasting as, before coming to the US, I did not get exposure to jerky the same way. There are dry meats in Europe such as bresaola or the popular viande des grisons that is from Switzerland and is often paired with raclette. But in Europe, these are not snacks. So I was curious when Think Jerky contacted me for few reasons: first, it is made by Chefs; second, the flavors are fairly unusual. And this is what I tried:

Thanksgiving by Chef Laurent Gras:

This is a tribute from Chef Gras to his favorite American Holiday, made with turkey, herbs and cranberries. I should mention that, if you do not know Chef Laurent Gras, he received many accolades in his career, whether it was when he worked at The Waldorf Astoria or at L2O in Chicago, where he got three Michelin stars.

Thanksgiving Think Jerky by Chef Laurent Gras

Sriracha Honey by Chef Gale Gand:

This was one of my favorites: I thought at first that it might be very spicy, but it is not the case. It has definitely a nice kick, well complemented by the sweetness of the honey and I love the vibrant red color. The interesting fact about Chef Gale Gand is that she is a pastry Chef!

Sriracha and Honey Think Jerky by Chef Gale Gand

Another recipe from Chef Gand is the Ginger and Orange jerky: contrary to the first two I tried, this one is made with beef and is inspired by East Asian cuisine. When you bite in it, you definitely get the hints of ginger, then the citrus flavor comes through as does the nuttiness added by the sesame seeds.

Ginger and Orange Think Jerky by Chef Gale Gand

Below a video showing her making beef jerky:

The last flavor I tried was Sweet Chipotle by Chef Matt Troost:

This one is interesting too: it is a beef jerky made with raspberry juice, smoked chipotle pepper powder, ancho chili pepper powder, smoked paprika, black pepper and cayenne pepper. I did not taste any heat at first, but it comes at the end, complementing the sweetness of the raspberry. It is my favorite from all the flavors.

Sweet Chipotle Think Jerky by Chef Matt Troost

It was fun trying the different flavors that Think Jerky is proposing. I could see myself eat this as a snack as it elevates a bit what is more associated with a gas station item. I am looking forward to see if we will start seeing it in our stores and if other creative flavors will surface.

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! 1/22/16 I Just Want To Eat! 1/22/16

Amelie Wine Bar in NYC, New York

I found Amelie thanks to Opentable, as I was looking for a place to meet our friends Anne and Klaus who were visiting us from Denmark for brunch. We liked it so much that we decided to go back for dinner the same week.

Dining room at Amelie Wine Bar in NYC, New York

I do not know much about this place, except the fact that it first opened in San Francisco, but could not not notice the nautical theme from the decor, with the boat shape of the bar and the sails on the ceiling. A decor that is also very art deco, as can attest the large chandelier close to the bar.

Chandelier at Amelie Wine Bar in NYC, New York

"bottle" lamps at Amelie Wine Bar in NYC, New York

Menu wise, they serve classic French dishes such a duck confit or foie gras, but also some with Mediterranean influence as you will see with my brunch entree.

Espresso and menu at Amelie Wine Bar in NYC, New York

As far as ambiance is concerned, brunch and dinner are totally different: the brunch was much quieter than dinner and the staff had much more time to take care of us than in the busy evening, the restaurant being crowded between people who just want to have a nice glass of wine from their large selection or some good food (or both). But don't get me wrong: the service there is quite good and makes sure you have a nice time. I would say that the only negative is the small size of the tables (so small that Jodi ended up with some wine on her bag from the table next to us, but this is another story).

There is one dish that we ate both times: the ravioles.

Ravioles at Amelie Wine Bar in NYC, New York

Ravioles are some tiny ravioli stuffed with comte cheese that are from the South of France. It is very difficult to find them in the US and I never miss an occasion to order them whenever they are on the menu. It as a great dish, not only because of the ravioles, but also because of the amount of cheese and the nice gratiné on top. When we went for dinner, we got them with truffle, a more elegant option for a succulent dish.

I should have mentioned that the photos during dinner were a bit challenging because of the low light (that was also reddish).

For brunch, we decided to go for eggs. Jodi got the San Francisco omelet, made with mushrooms and goat cheese.

San Francisco omelet at Amelie Wine Bar in NYC, New York

I went for the scrambled eggs with merguez (lamb sausage):

Scrambled eggs with merguez at Amelie Wine Bar in NYC, New York

The scrambled eggs were definitely my favorite, being perfectly cooked (I hate when eggs are overcooked and dry), the egg balancing well the sausage that is so tasty.

I also tried their snails, prepared with red wine reduction, vegetable brunoise, garlic, parsley, bread crumbs.

Escargots at Amelie Wine Bar in NYC, New York

I was not sure I would like it when I saw all that stuff on top of the snails, but I was wrong: it was delicious, buttery and I could not resist dipping the delicious bread that was on the table in it.

Bread at Amelie Wine Bar in NYC, New York

The last dish I tried (before dessert), was the duck confit. Served with fingerling potatoes, wild mushrooms and frisée, it was a splendid entrée, perfectly prepared.

Duck confit at Amelie Wine Bar in NYC, New York

For dessert, we got their meringue and wipe cream, topped with a berry coulis.

Meringue at Amelie Wine Bar in NYC, New York

You could definitely taste that it was a homemade meringue: it was crunchy on the outside and gooey in the center. I for sure recommend this dessert!

Of course, as Amelie is a wine bar, I should mention the glass of red wine I ordered: it was a Bourgogne rouge, domaine Seguin-Manuel 2013.

Glass of Bourgogne rouge, domaine Seguin-Manuel 2013 at Amelie Wine Bar in NYC, New York

We really had a good time at Amelie: this is the kind of place that reminds me a bit of the wine bars in Paris. The food is great and if you love wine, they have a large selection. Would I go back? Definitely and I already know what I would eat...

Enjoy (I did)!

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

Amélie

I Just Want To Eat! 1/20/16 I Just Want To Eat! 1/20/16

Ramen Thukpa in the West Village, NYC, New York

Lots of people are talking about the mainstream ramen joints that are Ippudo or Momofuku, but they should not miss some great, more low key ramen restaurants that one can find walking the streets of the city. This is how we found Ramen Thukpa, by simply walking down 7th avenue.

Dining room at Ramen Thukpa in the West Village, NYC, New York

It is a small place for sure with a courteous and efficient staff. There, they serve Tibetan and Japanese food, focusing on hot pots, at reasonable prices. They have a great deal with a lunch special from Monday to Friday where you get an appetizer and either ramen or cold noodles without broth. We went for the ramen of course!

But first were the appetizers. Jodi chose the vegetable spring rolls that were delightfully greasy and crispy.

Vegetable Spring Rolls at Ramen Thukpa in the West Village, NYC, New York

On my side, I went for the pork and chive dumplings. At first, I was a bit disappointed when I saw them, because I like them fried, but I have to admit that they were delicious: tasty, with a shell that was perfect, not thick or doughy.

Pork dumplings at Ramen Thukpa in the West Village, NYC, New York

Then the ramen came. Jodi chose the Buddha Ramen composed of shoyu (soy sauce)
Based vegetable broth with age tofu, spinach, bean sprouts, corn, bamboo shoots and scallion. She added half miso egg that was only 50 cents supplement (some restaurants really push it and charge two bucks).

Buddha ramen at Ramen Thukpa in the West Village, NYC, New York

On my side, I ordered the Tonkotsu Miso Ramen that was made with chicken and pork bone broth, bean sprouts, braised chicken, corn, bamboo shoots and scallion. I also added half miso egg, as well as chashu pork.

Tonkotsu miso ramen at Ramen Thukpa in the West Village, NYC, New York

Miso egg in Tonkotsu miso ramen at Ramen Thukpa in the West Village, NYC, New York

Braised chicken in Tonkotsu miso ramen at Ramen Thukpa in the West Village, NYC, New York

Both ramen were delicious, but I preferred the Tonkatsu one that was so good. The broth was rich and milky and there were lots of veggies there. The pork and chicken were also delicious, tasty and perfectly cooked.

As far as the noodles were concerned, they were both different, the one in the Tonkotsu slightly thinner.

Noodles in the Buddha ramen at Ramen Thukpa in the West Village, NYC, New York

Noodles in the Tonkatsu miso ramen at Ramen Thukpa in the West Village, NYC, New York

The result on my side was an empty bowl... It was sublime and I definitely recommend this place. Would I go back to Ramen Thupka? Definitely and the best proof I liked it is there:

Empty bowl at Ramen Thukpa in the West Village, NYC, New York

Enjoy (I did)!

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

Ramen Thukpa

I Just Want To Eat! 1/18/16 I Just Want To Eat! 1/18/16

Combina in TriBeCa

When Taka Taka, a restaurant serving Mexican and Japanese fusion (Japanese-Cantina as their neon sign said), I was a bit disappointed: I liked the concept and the conveyor belt sushi. But then, I saw Combina, a Spanish and Israeli fusion restaurant from Chef Einat Admony who opened the wonderful Taim many years ago. I was intrigued and really looking forward to try it. Combina opened mid-November 2015 and thus far, has been successful. We went on a Tuesday night and were surprised to see this place so packed. Too packed I would say, the tables really being close to each other (at this point, let's just have communal tables). We arrived a bit earlier than our reservation and they asked us to sit at the bar for few minutes. Well, we decided to eat at the bar, the seats being more comfortable in term of noise and space. I believe that it might also help us get our food quicker and service better considering the proximity to the wait staff that was running around like bees in a beehive.

Dining room at Combina in TriBeCa, NYC, New York

Bar at Combina in TriBeCa, NYC, New York

Food wise, it is tapas style and the menu is fairly small, with lots of dishes that are unusual, maybe not because of the main ingredient, but because of the way they are prepared and the spices used. We started off out meal with eggplant escabeche, a vegetarian dish made of eggplant, garlic, dill and yogurt.

Eggplant Escabeche at Combina in TriBeCa, NYC, New York

Escabeche can be found in many Mediterranean and Latin American dishes. The only version of it I know well was sardines escabeche that my mom use to cook when I was a kid. This one was very good, either with or without the bread it came with, but I admit there was a lot of garlic (so, not a dish to order on a first date; maybe not on a second or third either).

Then, Jodi wanted to eat their sabich tostada. The reason is that the sabich sandwich at Taim is phenomenal. This is also a dish made with eggplant, sitting on a crispy corn tortilla and topped with an egg and aioli.

Sabich tostada at Combina in TriBeCa, NYC, New York

It was very good, but small considering that we paid $16 for it. As it was on the right side of the menu and thinking about the dish at Taim, we though it would be bigger, more of an entrée than an appetizer. Fortunately, I got the dish I came for: a merguez burger.

Merguez burger at Combina in TriBeCa, NYC, New York

I never had merguez served this way. I love merguez, these lamb sausages that can be spicy and that are deliciously greasy. When I was a kid, we use to eat merguez very often, either in couscous, sandwiches (they were grilled on a barbecue and we were either putting ketchup or mustard on a delicious baguette). You can usually find them in kebab restaurants in France and I remember that, when I was living in Paris, we often went to eat a merguez sandwich with fries with my friend Caroline and Arnaud, after seeing a movie. The fries were not the best, but the sandwich was divine. In New York, you can find merguez served in different ways in French restaurants like Felix or Marseille, or in Middle Eastern places like Barbes.

Pickles and peppers with merguez burger at Combina in TriBeCa, NYC, New York

At Combina, the merguez burger was served with some pickles and peppers. I should mention that I stopped eating the peppers when I realized that they were squirting on my neighbor's side of the bar each time I was cutting a piece of it...Anyway, that burger was fantastic! The first bite was divine: not only you get the bold flavor of the merguez, that had a nice char on top and complemented very well with the sauce that I think was made with feta. They kept the grease that in fact oozes on your fingers, giving to this patty some juiciness that enhances even more the taste and the whole experience. I devoured it and imagine that Jodi, who does not really liked lamb, told me later that she could have eaten a whole one.

Last was dessert. We decided to go for the Malawah churros. These churros did not have the usual shape and were very airy, but delightfully crispy with or without the Israeli chocolate they were served with that was sublime. I am not sure how this chocolate is made or mixed with, but it was so good that we did not leave any trace of it...This is, with the burger, a dish I definitely recommend.

Malawah churros at Combina in TriBeCa, NYC, New York

I really liked my dinner at Combina: the food was delicious and unusual. No wonder why people rave about this place. It is a bit pricey, but you also pay for the location in the posh TriBeCa. Would I go back? For sure, and I would have again that merguez burger, although they have other dishes such as the lamb chop and belly served with harissa that looks 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!

Combina

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

Mighty Quinn's BBQ in NYC, New York

We found Mighty Quinn's Slow Smoked Barbeque thanks to Jodi's friend Caleb. It is no secret that I love BBQ and I could not wait to try this place. There are several places in fact: one in Greenwich Village, where we went, one on the East Village where I could have ended up if I did not call Jodi to reconfirm the address, as well as others in Brooklyn, New Jersey, etc.

Counter at Mighty Quinn's BBQ in NYC, New York

Dining room at Mighty Quinn's BBQ in NYC, New York

It is a casual place: you order at the counter and then go find a spot with your tray, or decide to take it out and eat in the park right across the street or at home. We wanted to eat in considering the weather is not anymore that warm for outside eating, although that day was quite ok for that.

Meat station at Mighty Quinn's BBQ in NYC, New York

As we queued up and were waiting for our turn to order, I could not stop looking at all that meat being cut and served to patrons, salivating already. I decided to go for brisket and spare ribs, both naked as opposed to a sandwich.

Tray of meat at Mighty Quinn's BBQ in NYC, New York

The brisket was literally melting in my mouth, perfect with the BBQ sauce that was on the table. The spare ribs were also good, not really falling off the bone, but still good, with a nice rub. It was definitely a nice portion.

Brisket at Mighty Quinn's BBQ in NYC, New York

Spare ribs at Mighty Quinn's BBQ in NYC, New York

For drinks, Jodi picked a Boylan Black Cherry soda and I went for a Root Beer.

BBQ sauce at Mighty Quinn's BBQ in NYC, New York

Boylan sodas at Mighty Quinn's BBQ in NYC, New York

As far as sides were concerned, we went for we ordered some amazing sweet corn fritters served with a honey chile dipping sauce that was very addictive, as well as French fries that were disappointing (soggy and cold).

Sweet corn fritters at Mighty Quinn's BBQ in NYC, New York

French fries at Mighty Quinn's BBQ in NYC, New York

For dessert, we opted for the apple bread pudding that was fantastic.

Apple bread pudding at Mighty Quinn's BBQ in NYC, New York

I liked the food at Mighty Quinn's: good BBQ, tasty and messy as it should be. I would definitely go back, but this time to try their Brontosaurus ribs!

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! 1/14/16 I Just Want To Eat! 1/14/16

Onieal's: best burger in Hoboken?

I might have found one of the best places for burgers in Hoboken! I use to think that, besides Five Guys that I adore, Hudson Tavern had the best burger in town, but Onieal's surpasses it. Imagine that they have a whole burger menu that will make you dizzy: so many choices that can then be multiplied by the number of combinations their toppings allow you to create.

Located in a corner of Church Square Park, Onieal's is a bar that has this old feel and particular smell from the beer on tap that is flowing all day and night. What I definitely appreciated is the fact that they have a separate dining room, away from the noisy bar area. We went there twice for brunch, early enough to be seated; good considering that the place started to be crowded at 12:00pm.

Each time, we went for burgers, skipping the classic brunch dishes they serve (like eggs Benedict, French toast...). I of course wanted to try their signature burger The Onieal's famous. Fortunately our waitress asked me if I wanted any cheese on it as I did not even think they would propose a burger without, and too excited to try it.

Signature burger at Onieal's in Hoboken, NJ

The burger was served with lettuce, tomato and onion, on a sort of brioche that was perfectly soft. The first bite was delicious: the patty tasted like meat, not some seasoning that restaurants often abuse. It was also so juicy that it delightfully dripped on my hand. They served the burger with some fairly decent fries, that were skin on, slightly crunchy.

Jodi went for The Alps, a burger served with Swiss cheese and mushrooms, but she decided to order the veggie patty rather than the beef one.

The Alps veggie burger at Onieal's in Hoboken, NJ

I thought it was pretty good, so, the next time we went, I ordered the same, but with the beef patty and blue cheese (I love the combination blue cheese / Swiss that I discovered at Ted's Montana Grill).

The Alps burger at Onieal's in Hoboken, NJ

This was phenomenal and I literally inhale that burger that was, again, perfectly cooked and juicy.

With the burgers, I got a beer: Allagash white from Maine, a fruity and refreshing beer.

Allagash White beer at Onieal's in Hoboken, NJ

If I had to decide, I would say that Onieal's has the best burger in Hoboken. Then comes Hudson Tavern, and third is Hoboken Bar and Grill.

Onieal's is definitely worth the trip to Hoboken, although it seems that they have a location in Chelsea: I will have to check that out, but it is really only for the blog...

Enjoy (I did)!

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

Onieals

I Just Want To Eat! 1/12/16 I Just Want To Eat! 1/12/16

Sake Bar Shigure in Tribeca, NYC, New York

Shigure means shower in late autumn or early winter that I guess explains the logo for this bar located in TriBeCa. I had it on my list for a while, after discovering sake with my friend from Tabelog as well as during my various eating adventures in some of the great Japanese restaurants in the city, like EN Japanese Brasserie, Maison O, or Sakamai.

Dining room at Sake Bar Shigure in Tribeca, NYC, New York

We decided to go on a Wednesday night, figuring that it is probably busy and loud as the week end approaches. That was a good call, because they were not that many people there and we could enjoy a nice conversation without shouting as well as without being distracted by the discussion at the other table. I like the decor: simple, with a large map of Japan in the back showing the different areas from where their large selection of sake and shoshu, these traditional rice wines, are coming from. Of course, if you do not like sake, you can opt for a beer or other beverage that they offer.

Bar at Sake Bar Shigure in Tribeca, NYC, New York

Sake at Sake Bar Shigure in Tribeca, NYC, New York

I wanted to have some sake, but was a bit overwhelmed by their large selection and, anyway, had no clue what to order. I saw they have a sake flight from 5pm to 7pm, but, unfortunately it was too late for that. Well, I asked them if it was possible to benefit from it although we came later and they gracefully accepted, giving me some advice on which one to order.

Sake flight at Sake Bar Shigure in Tribeca, NYC, New York

The selection was, from left to right:

Ozeki Junmai sake from Gunma, Japan: light touching, clear, dry and refreshing.
Shinriki Ginjo sake from Kumamoto, Japan: touching smooth, a hint of ripe muscat with a dry finish. This was my favorite.
Tengumai Dai-Ginjo from Ishikawa, Japan: light and crisp, complex with a light finish.

I tried each one after the other, getting to taste the differences in aroma and flavor, as well as pairing them with the delicious food that we ordered. At Shigure, they have many small plates that are perfect for sharing. Here is what we ate:

Avocado Potato Salad: creamy avocado with poached egg and some crispy yuba (tofu skin).

Avocado potato salad at Sake Bar Shigure in Tribeca, NYC, New York

This was my least favorite dish: it had a sort of fishy aftertaste unfortunately, but I admit that I would not have ordered that dish anyway if it was not for Jodi who loves avocado...To be noted, the perfectly runny yolk sitting on top of the dish...

Shio-Koji Fried Chicken: marinated with shio-koji and dressed with home made scallion oil. For $8 (single serving), I thought there was lots of chicken. I liked it as it was crispy, perfectly cooked and moist, but would have liked some sort of sauce to dip in it.

Shio-koji fried chicken at Sake Bar Shigure in Tribeca, NYC, New York

Pork Belly Kakuni: simmered mugi-fuji pork belly served with boiled aji-tsuke egg.

Pork belly kakuni at Sake Bar Shigure in Tribeca, NYC, New York

That was my favorite dish: first of all, it had a delicious aroma that just makes you want to dig into it right away, forgetting any etiquette you may have. Then, if you like pork belly and its delightful fattiness, this is for you. Last was this fantastic egg that was perfectly cooked and complemented well the pork. I definitely recommend that dish.

Duck Cha-Shu: duck breast (magret canard) marinated and slow-cooked

Duck Cha-Shu at Sake Bar Shigure in Tribeca, NYC, New York

This dish is another recommendation, especially if you love duck. It is a very elegant presentation and the duck was so good, deliciously fatty and cooked to perfection, being pink in the center.

Tuna guacamole (special): marinated blue fin tuna with smoked vegetables.

Tuna guacamole at Sake Bar Shigure in Tribeca, NYC, New York

Although I did not really taste any smokiness, I liked that dish, especially the presentation on endive where each leaf was like a spoon, making this a sort of amuse-bouche. I should mention that the tuna was perfectly seared.

We did not have dessert and I am not sure they propose any, too full after a fantastic meal. I would definitely go back to Sake Bar Shigure to try some other dishes, as well as improve my knowledge of this delicious drink.

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! 1/10/16 I Just Want To Eat! 1/10/16

Eleven Madison Park in NYC, New York

Dining at Eleven Madison Park is for sure one of the best culinary experience I had and trust me: I had many. No wonder how this place got some many accolades, from 3 Michelin stars since 2012, to James Beard Awards to name a few: the service was impeccable and the food was not only creative, but also fantastically presented and delicious. Know that they only offer a tasting menu and there is no a la carte, so your meal with take few hours for the pleasure of your eyes, palate and stomach. We even got the chance to meet with Executive Chef and owner Daniel Humm and chatted a bit about the menu

Chef Daniel Humm at Eleven Madison Park in NYC, New York

After our dinner, we also had a tour of the kitchen that was impressive: 30 people work there, making the magic happen in an environment quite spotless I would say and very well organized.

Kitchen at Eleven Madison Park in NYC, New York

Plating in the kitchen of Eleven Madison Park in NYC, New York

In the kitchen, you should not be surprised to see a photo of Miles Davis. It stems from the words of a critic of The New York Observer, Moira Hodgson, who said that the restaurant needed "a bit of Miles Davis". Interesting analogy, but as nobody understood what she meant, they looked up at the 11 (for Eleven Madison Park) most used words to describe the musician. These words can be seen on one of the walls of the kitchen.

Miles Davis and Eleven Madison Park in NYC, New York

As our kitchen tour was at the end of the meal, Executive Pastry Sous-Chef Renata Ameni gratified us with a little treat, some sort of taffy made with some apple snow that gave an incredible flavor to the whole thing.

Executive pastry sous-chef Renata Ameni making taffy at Eleven Madison Park in NYC, New York

But let's talk about the meal itself. Well, first we sat in the back of the dining room, side by side, that I always found odd, but it allowed us to see what was going on in the dining room. After greeting you, they will ask if you have any dietary restrictions, allergies, etc. Jodi asked for a vegetarian meal, while I did not say anything, although I could have mentioned broccoli (fortunately for me, there wasn't any...). We then proceeded to open the small box that was in front of the candle on the table. It contained two small savory black and white cookies made with apple and cheddar.

Table at Eleven Madison Park in NYC, New York

Savory black and white cookies at Eleven Madison Park in NYC, New York

Savory black and white cookie at Eleven Madison Park in NYC, New York

At the same time, they offered us a glass of sparkling wine from the North fork of Long Island: a 2009 Brut from Sparkling Pointe.

2009 sparkling wine from Sparkling Pointe at Eleven Madison Park in NYC, New York

Then, they brought us an egg that contained a mushroom sabayon for Jodi and a sturgeon sabayon for me, both presented in an egg shell that was perfectly cut on the top and emptied, using the napkin rings as holders.

Mushroom and sturgeon sabayon at Eleven Madison Park in NYC, New York

After this delicious start came a pie and veloute: parsnip for Jodi, oyster for me.

Parsnip veloute at Eleven Madison Park in NYC, New York

Pies and veloutes at Eleven Madison Park in NYC, New York

Oyster pie at Eleven Madison Park in NYC, New York

As my glass of sparkling wine was empty at that point, I decided to go with a glass of chablis, a 2012 Chablis Premier Cru "Montée de Tonnerre" from France.

2012 Chablis Premier Cru "Montée de Tonnerre" at Eleven Madison Park in NYC, New York

Glass of 2012 Chablis Premier Cru "Montée de Tonnerre" at Eleven Madison Park in NYC, New York

The next dish was, for Jodi, a potato salad with black truffle:

potato salad with black truffle at Eleven Madison Park in NYC, New York

For me, scallops marinated with black truffle and leeks.

Scallops marinated with leeks and black truffle at Eleven Madison Park in NYC, New York

Then was a take on eggs benedict. For Jodi, cauliflower benedict with black truffle:

Cauliflower benedict with black truffle at Eleven Madison Park in NYC, New York

For me, caviar benedict with egg, cauliflower and ham:

Caviar benedict at Eleven Madison Park in NYC, New York

They came with some tiny muffins that were really good.

Muffins at Eleven Madison Park in NYC, New York

This definitely showcased the creativity of the Chef as it can easily be compared to a dish most of us tried and he made it close in a way, but so different and so upscale with the caviar or the truffle.

The next dish was also interesting: a take on surf and turf with a seared foie gras with Brussels sprouts and smoked eel.

Seared foie gras at Eleven Madison Park in NYC, New York

On her side, Jodi got a Kohlrabi (a sort of cabbage) with pear, hazelnuts and tarentaise, a cheese made in Vermont.

Kohlrabi at Eleven Madison Park in NYC, New York

This was at the same time they brought us some bread that was so good that I could not stop eating it (they brought more), a dangerous situation considering we still had lost of dishes to come...But I could not resist: it was an organic bread made with half white and half whole wheat flour that was very flakey, close to a croissant. It came with three kinds of butter: one traditional, one with some apple and one with some duck fat.

Bread and butter at Eleven Madison Park in NYC, New York

Bread at Eleven Madison Park in NYC, New York

Butter made with duck fat at Eleven Madison Park in NYC, New York

Apple butter at Eleven Madison Park in NYC, New York

Back to having a take on a dish, the next course was sublime in both its creativity and execution: it was a take on the Waldorf salad. The original recipe was invented in 1896 by Oscar Tschirky who was the Maitre d'Hotel at the luxurious Waldorf Astoria hotel at the time it was located on 34th, before being demolished in 1929 to make way for the building of the Empire State Building.

Waldorf salad cart at Eleven Madison Park in NYC, New York

So, we kept seeing a cart coming and going and were wondering what it was, thinking it was a cheese course as we saw some blue cheese and apples, but no, it was for this salad. So, they prepare it in front of you, combining multiple ingredients, such as celery root, walnuts, grapes and apple. It sits in a big bowl, so I admit that when I saw the small quantity of salad on this large bowl, I was quite amused.

Waldorf salad bowl at Eleven Madison Park in NYC, New York

Waldorf salad at Eleven Madison Park in NYC, New York

Well it is because the bowl has two compartments and if you lift the top, you will discover a cold soup in the bottom, that is in fact made of the same salad. And guess what: it was succulent!

Waldorf salad as a soup at Eleven Madison Park in NYC, New York

Next was for Jodi salsify with roasted peas and brown butter.

Salsify at Eleven Madison Park in NYC, New York

For me, a perfectly cooked poached lobster with butternut squash and chestnuts.

Lobster at Eleven Madison Park in NYC, New York

After that was my least favorite dish: hen of the wood mushroom roasted with horseradish.

Hen of the woods mushroom at Eleven Madison Park in NYC, New York

It was then time to get our entree. I had to pick between venison and duck. I chose the later as I love duck and I was surely not disappointed: it was one of the best duck I ever had!

Duck at Eleven Madison Park in NYC, New York

The duck was roasted with collard greens and apple that I did not really care for. No, what I really wanted was more of this superb duck: it was perfectly cooked, pink, moist with a nice amount of fat and a robust flavor that makes this one of my favorite birds to eat.

Roasted duck at Eleven Madison Park in NYC, New York

Jodi had a braised red cabbage on her side.

Braised red cabbage at Eleven Madison Park in NYC, New York

Then, before dessert, was the cheese course. It was a Cato Corner cheese fondue with some greens, homemade pretzel bread, mustard and quince jam. The cheese, delightfully melted was sitting in a squash (in fact, there were small pieces of squash in it) and you simply have to dip the bread in it: divine!

Cheese course at Eleven Madison Park in NYC, New York

Greens at Eleven Madison Park in NYC, New York

Homemade pretzels at Eleven Madison Park in NYC, New York

Mustard and quince jam at Eleven Madison Park in NYC, New York

Cheese fondue at Eleven Madison Park in NYC, New York

For dessert, it started interestingly: on one side was an ice cream with bitter almond and ginger crumble, supplemented by a wine made with botrytis, a fungus that attacks many plants, especially grapes. So, imagine a wine that is made of that! Well, it was pretty good, sweet, and paired well with the ice cream as I was alternating between the two as suggested by the waitress.

Almond ice cream and wine at Eleven Madison Park in NYC, New York

The wine was a Riesling Josef Vineyard 2012 from Hermann J Wiemer, Fingerlakes, NY.

Riesling Josef Vineyard 2012 from Hermann J Wiemer, Fingerlakes, NY at Eleven Madison Park in NYC, New York

Then, there was a second dessert called "milk and honey". a milk and honey custard with bee pollen ice cream.

Milk and honey ice cream at Eleven Madison Park in NYC, New York

But it was not finished: they had a fun way of offering chocolates by making it a game called "Name that milk". They brought four chocolate bars and we had to guess from which animal the milk came from. I will not give you the answers, but know that I had 2 correct.

Name that milk at Eleven Madison Park in NYC, New York

And last was a chocolate pretzels with an apple brandy.

Chocolate pretzels and apple brandy at Eleven Madison Park in NYC, New York

The brandy was perfect for digestion (called digestif in French). As far as the chocolate pretzel was concerned, I was so full that I only got a bite of it. It was not a chocolate covered pretzel but their take on it and I admit that I do not recall the details, having to remember everything else...

Chocolate pretzels at Eleven Madison Park in NYC, New York

We left with these little tin boxes similar to the one used for the eggs benedict, but instead of eggs, they contained the menu, as well as some granola, an interesting giveaway I have to say.

Bag of goodies at Eleven Madison Park in NYC, New York

Dining at Eleven Madison Park was definitely worth it and is a memorable experience. And the fact that we were able to meet Daniel Humm and visit the kitchen was the cherry on the sundae. I definitely recommend this place if you want to celebrate something or want to enjoy a unique experience.

Enjoy (I surely did)!

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

Eleven Madison Park

I Just Want To Eat! 1/8/16 I Just Want To Eat! 1/8/16

NIU Noodle House in the West Village

I was looking for a noodle place near Christopher Street when I found Niu Noodle House on Greenwich. When we arrived, we realized that we passed many times in front of it. It is a nice place: big with a nice decor, the exposed bricks in some areas and wood all over the place giving a bit of warmth. What really interested me in this place is their menu: they offer a wide range of Asian dishes, from dim sum, noodles or soup (well they have much more).

Dining room at NIU Noodle House in the West Village

Bar at NIU Noodle House in the West Village

We started off with char siu pork buns that were really prefiguring a wonderful meal: lots of mayo that did not overpower at all the dish, the pork was deliciously fatty, the cucumber gave a nice crunch, the hoisin sauce a delightful sweetness and the buns were soft and fluffy.

Cha Siu Pork Buns at NIU Noodle House in the West Village

We then shared scallion pancakes that were served with a Thai curry sauce.

Scallion pancakes at NIU Noodle House in the West Village

That was pretty good, the pancakes being crispy and nicely greasy as scallion pancakes should be.

Then was the vegetable soup dumplings.

Vegetable soup dumplings at NIU Noodle House in the West Village

I was not sure what we would get as I more often see pork or pork & crab soup dumplings, not vegetarian. First I liked the presentation, each dumpling sitting in a spoon, making it easier to eat. We added some of the vinegar that came with it and gave some acidity to the dish and I have to say that the first bite was fantastic: like an explosion of flavor in my mouth. This is definitely a dish I recommend.

Cha Siu Pork ramen at NIU Noodle House in the West Village

Last was the char siu pork ramen soup. Before talking about the dish, let me explain couple of things. First, they have a nice selection of soups, from their house specialty, the Niu beef trifecta, that has flank steak, ribs and beef shank, some seafood or vegetarian ones, that account for approximately eleven different styles. So, you pick the soup first. Then the noodles that are made in house. You have a choice between ramen, soba, udon and Ho fun. Last, you can add toppings: extra pork, extra chicken, seafood, egg, etc.

So, as I mentioned before, we went for the char siu pork ramen, with a boiled egg (there is half an egg already, but, as we shared with Jodi, I wanted to make sure each of us would have some). This was really good, the broth being very tasty and slightly milky, the pork well cooked, although slightly on the dry side, and the homemade ramen perfectly cooked. My only complaint was the egg that I prefer with a runny yolk.

So the food at Niu Noodle House was quite good and I found the presentation nice and very appetizing, presentation that I did not expect there. I should also mention the service that was courteous and efficient, as well as the prices that are very reasonable. Would I go back? Definitely!

Enjoy (I did)!

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

Niu Noodle House

I Just Want To Eat! 1/6/16 I Just Want To Eat! 1/6/16

The Back Room at One57, The Park Hyatt Hotel

Located in The Park Hyatt Hotel, The Back Room is an impressive restaurant. Overlooking Carnegie Hall, this place has a sophisticated decor combining modern and luxury elements. There are a few things that I really appreciated there besides the food: the noise level that was perfect (it was louder near the bar area, located at the entrance), the music being in the background, allowing people to have a conversation; second were the tables that were not too close to each other; and last, the service that was not only courteous, but also unhurried, letting us not only talk, but also enjoy their meal.

Entrance at The Back Room at One57, The Park Hyatt Hotel

Bar area at The Back Room at One57, The Park Hyatt Hotel

Table at The Back Room at One57, The Park Hyatt Hotel

The Back Room serves an all American menu, crafted by Executive Chef Sebastien Archambault, who was born in Texas to French parents and raised in France, where he discovered his love of food. More focussed on seafood, it also offers some nice steak dishes that would satisfy any carnivore. The meal started with some delicious bread: an onion bread that was delightful, as well as sourdough (on demand).

Onion bread at The Back Room at One57, The Park Hyatt Hotel

Sourdough bread at The Back Room at One57, The Park Hyatt Hotel

The meal was in fact their prix fixe, a $54 deal for an appetizer, entree and dessert: a good price considering the location and the quality served. They also offer a wine pairing for $35 that I chose, allowing me to switch between white and red wine, as my meal was both seafood and meat (each pairing is half a glass).

For the appetizer, I ordered the Lobster Bisque. It was served with a tarragon crème fraîche and American caviar.

Lobster bisque at The Back Room at One57, The Park Hyatt Hotel

First, I liked the presentation where they came with the plate that had onions and caviar, on which they poured the bisque that had a nice kick and was very creamy. It was paired with a Pinot Gris, Eyrie, Dundee Hills, Oregon 2013:

Pinot Gris, Eyrie, Dundee Hills, Oregon 2013 at The Back Room at One57, The Park Hyatt Hotel

For the entree, I decided to go with the Tri-Tip Wagyu Beef, that was served with creamy potato (fantastic), mushroom (succulent) and a red wine jus that was perfect as it was not overpowering at all.

Tri-tip Wagyu beef at The Back Room at One57, The Park Hyatt Hotel

It was overall a good dish, although, as it was a Wagyu beef, I was expecting a more tender piece of meat. I should also mention that I ordered it medium-rare and it was more on the medium side. Look, at the end of the day, I was anyway not expecting a steakhouse grade steak, especially at that price.

The tri-tip was paired with a glass of Malbec ‘Birch Creek’, El Corazon, Walla Walla Valley, Washington 2012 that was my favorite (I guess I prefer more red wine).

Malbec ‘Birch Creek’, El Corazon, Walla Walla Valley, Washington 2012 at The Back Room at One57, The Park Hyatt Hotel — *Malbec ‘Birch Creek’, El Corazon, Walla Walla Valley, Washington 2012 at* The Back Room at One57, The Park Hyatt Hotel

Last was dessert. I admit that I was not sure which one to order as the three choices they had on the menu looked delicious. I finally went for the Mascarpone Cheesecake, accompanied with quince mousse (not my favorite), candied peanuts (nice crunch), lemon Verbena ice cream (refreshing).

Mascarpone cheesecake at The Back Room at One57, The Park Hyatt Hotel

The cheesecake was delicious, not too sweet or heavy, but I admit that I did nit like at all the quince mousse. The cheesecake was paired with a Cerdon, Renardat-Fâche, Bugey, France 2014, a very sweet sparkling dessert wine.

Cerdon, Renardat-Fâche, Bugey, France 2014 at The Back Room at One57, The Park Hyatt Hotel — *Cerdon, Renardat-Fâche, Bugey, France 2014* at The Back Room at One57, The Park Hyatt Hotel

It was overall a decent meal for the price proposed. I really liked this place for the food, but also the reasons I mentioned at the start of this post. Would I go back? Probably, for dinner or even brunch.

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 Back Room at One57

I Just Want To Eat! 1/4/16 I Just Want To Eat! 1/4/16

Revisit: Cho Dang Gol, Korean restaurant in NYC, New York

It's been a while since we went to Cho Dang Gol and went on Christmas Day at the request of Jodi's cousin Jessica, as we were all meeting in the city to see the latest installment of Star Wars (great movie by the way, the spirit of the original movies being kept).

Dining room at Cho Dang Gol, Korean restaurant in NYC, New York

As we were eight people, we reserved a table at the time they open, but I was surprised to see this place packed when we arrived. They probably opened earlier that day, I am not sure. However, what I was sure of was that we would get great food, the smell emanating from their really hot pots being divine.

Banchan at Cho Dang Gol, Korean restaurant in NYC, New York

After we order our dishes, they brought to us some banchan, these small side dishes that I am always looking forward to.

They were composed of:

Soybeans with peanuts (delicious, my second favorite after kimchi):

Soy beans and peanuts banchan at Cho Dang Gol, Korean restaurant in NYC, New York

The aforementioned kimchi that was delightfully spicy:

Kimchi at Cho Dang Gol, Korean restaurant in NYC, New York

Squash:

Seaweed:

Mushrooms:

We also shared some appetizers. Of course, we could not go without the Cho Dang Gol tofu slices. Why? Because they make their own and you can definitely taste the difference.

CDG tofu slices at Cho Dang Gol, Korean restaurant in NYC, New York

Then, we ordered the buchu Jeon that is like a scallion pancake in a way, but made with leeks. It was a bit softer and not as crispy as its Chinese counterpart is, but it is still a crowd pleaser.

Buchu Jeon at Cho Dang Gol, Korean restaurant in NYC, New York

The last appetizer was the Cho Dang Gol dumplings, steamed, made with meat and tofu. Quite good and light, I liked the fact that the shell was not too thick.

For her entrée, Jodi ordered the mushroom bibimbap that had all sorts of mushrooms such as oyster, enoki, white or pyogo. She added a raw egg that did not take long to cook, the stone bowl being very hot.

Mushroom Bibimbap at Cho Dang Gol, Korean restaurant in NYC, New York

On my side, I ordered the bulgogi jiggae, a stew made with bulgogi, tofu and onion. This was fantastic, although I admit that it took me some time to eat it as it came piping hot and still boiling.

Bulgogi Jiggae at Cho Dang Gol, Korean restaurant in NYC, New York

It came with rice that I poured in the hot stew and I also added a raw egg that took seconds to cook...

Rice for jiggae at Cho Dang Gol, Korean restaurant in NYC, New York

Egg in bulgogi jiggae at Cho Dang Gol, Korean restaurant in NYC, New York

Near the end of the meal, they brought us some tea with rice that I guess was for digestion.

Tea with rice at Cho Dang Gol, Korean restaurant in NYC, New York

This was definitely a succulent meal, very comforting in a way. Cho Dang Gol is a great place, maybe my favorite Korean restaurant in Manhattan. Would I go back? For sure, an I will probably have again the bulgogi jiggae that is fantastic.

Enjoy (I did)!

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

Cho Dang Gol

I Just Want To Eat! 1/3/16 I Just Want To Eat! 1/3/16

My trip to India: Dum Pukht in Delhi

So, Dum Pukht is a slow cooking method from the Awadh region of Northern India, Dum meaning breath in and Pukht meaning to cook. What is extraordinary there is that the Chef, Gulam M. Qureshi, is a fifth generation of Chefs, and cooks according to the tradition.

Dum Pukht at The ITC Maurya Hotel in Delhi, India

Dining room at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Located in the ITC Maurya Hotel in Delhi, Dum Pukht is an interesting place. Forget the luxurious feel of the decor and the outstanding service and let's focus on the history behind this restaurant:

Centuries ago, in 1784, the rich and powerful Kingdom of Awadh, known for their love for culture, music, dance and epicurean delights, was struck by famine. Nawab Asaf-ud-Daulah initiated a food for work program employing thousands in the construction of the imposing monument of Bara Imambara. Large cauldrons were filled with rice, meat, vegetables and spices, and sealed to make a simple, one-dish meal that was available to workers day and night. One day, the Nawab caught a whiff of the aromas emanating from a cauldron and the royal kitchen was ordered to serve the dish…thus being the ‘discovery’ of ‘Dum’ or ‘slow’ cooking, which was further refined to please the royal palate.

Source: Dum Pukht restaurant website

Chef Qureshi at Dum Pukht at The ITC Maurya Hotel in Delhi, India

He was nice enough to give me a tour of the kitchen where all the magic happens.

Dal at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Making nan at Dum Pukht at The ITC Maurya Hotel in Delhi, India

The food was a succession of dishes, some of them very surprising, such as the lamb kakori kebab that is literally melting in your mouth. The secret? The lamb is minced seven times, making this so delicate that moving it from the main dish to the plate requires a special move and there is not need for a knife to eat it.

Lamb kakori kebab at Dum Pukht at The ITC Maurya Hotel in Delhi, India

At the same time we got the kakori kebab, they served some fantastic Jhinga Dum Nisha (tandoori jumbo prawns marinated in cheese and yoghurt) that were in fact one of my favorites, Harra Kabab Awadhi (spinach and channa dal kabab stuffed with cottage cheese), Dudiya Kabab (cottage cheese stuffed with mashed potatoes).

Meal at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Jhinga Dum Nisha at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Next was Koh-E-Awadh that is lamb shank that was perfectly cooked and so flavorful, as well as yellow dal.

Lamb shank at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Yellow dal at Dum Pukht at The ITC Maurya Hotel in Delhi, India

But it was not it: we got to try two other Dum Pukht specialties. The first one was Murgh Khushk Purdah, that is pieces of boneless chicken cooked with garlic and onions in a dish sealed with some dough to keep the aroma.

Murgh Khushk Purdah at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Once the seal was broken, a delightful smell emanated from the dish.

The second dish was the biryani that was also delicious.

Biryani at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Of course, I should not forget the nan and chapati.

Nan at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Chapati at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Last was dessert, with a large gulab jamun, as well as kulfi that is ice cream.

Gulab jamun at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Kulfi at Dum Pukht at The ITC Maurya Hotel in Delhi, India

I should probably mention the wine that was Indian, the wine list having plenty of wines from different countries, but, being in India, I thought it would be a good idea to try something local. So I chose a Fratelli Merlot Sangiovese.

Fratelli Merlot Sangiovese from India at at Dum Pukht at The ITC Maurya Hotel in Delhi, India

To digest, my colleagues dared me to try a beetle leaf that was stuffed with various seeds, similar to what you would find in many Indian restaurants (the seeds at least). And you know what? I liked it!

Beetle leaves at Dum Pukht at The ITC Maurya Hotel in Delhi, India

The dinner at Dum Pukht was definitely interesting, a unique culinary experience in a beautiful setting. As far as I am concerned, it is not as good as Bukhara, also located in the ITC Maurya, but it is worth trying.

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! 1/2/16 I Just Want To Eat! 1/2/16

Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Opened in 1958, Gaudio's is your neighborhood pizza parlor that makes a solid slice and some comforting Italian food. It is a family business where regulars like to meet for lunch or dinner in an area that has changed since it opened. We spoke with the manager, Nick, who, with his cousin Dominic, who is also the owner, runs he show. I liked what he said:

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

"We are not the best, but we are good and we are consistent".

I thought it was as simple as that to describe Gaudio's: good and consistent, not the best. The type of place any neighborhood should have.

Dominic and Nick at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Imagine that when it opened 57 years ago, a slice was 15 cents and a can of soda 10 cents! These are old times, but the tradition was kept and Gaudio's is serving a wide range of dishes, from pizza (available by the slice), to pasta, salads, heros,etc.

Decor at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Dining room at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

We decided to first try their pizza. Yes, you read properly: first, as we had other dishes...We tried two slices: a plain one and the Grandma slice.

Plain and Grandma slices at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

When I eat pizza, I am looking at three things: the crust, the sauce and the cheese. And this trifecta was perfect for both slices. The plain slice was very good, with tons of cheese and a bit of grease going down the slice as I was eating it.

Plain slice at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

But my favorite was the Grandma slice, made with crushed tomatoes, marinara sauce, fresh mozzarella, fresh basil, spices, olive oil, grated cheese and oregano. The crust was deliciously crispy and this sauce...Ah this sauce was divine! This is definitely a pizza I recommend.

Grandma slice at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

The next dish I tried was the clams oreganata that is baked clams topped with bread crumbs, oregano, olive oil and some lemon. I was reasonable so I got only six of them...They were pretty good, well cooked in the sense that they were not chewy. I thought it was a good appetizer that I never think about ordering when going to such place.

Clams oreganata at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Then, we got meatballs parmiginana:

Meatballs parmigiana at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

and eggplant rollatini:

Eggplant rollatini at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Both dishes were smothered in sauce and cheese, but I admit that I preferred the eggplant rollatini over the meatballs that I found too compact, giving them a texture I did not like. However, the eggplant rollatini was delicious and they were definitely not cheap as far as the amount of cheese was concerned!

The last dish we tried was Gaudio's salad, made with lettuce, tomato, cucumber, olives, peppers, provolone, salami and prosciutto. Ok, it was not your healthy salad, but you know what? When you go for pizza, you do not go for a diet coke!

Salad at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Talking about soda, I should mention that I got a root beer, my favorite drink with pizza...

Root beer at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

We left Gaudio's stuffed and the little walk back home was necessary. We were so full that we could not even entertain trying one of their desserts. We had a good time and good food at Gaudio's that is a solid neighborhood pizzeria. No wonder why they have been in business for so long!

Enjoy (I did)!

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

Gaudio's Pizzeria & Restaurant