I Just Want To Eat! 3/30/16 I Just Want To Eat! 3/30/16

Sorellina, Italian Kitchen and Wine Bar in Hoboken, NJ

So, there is a new addition in the Hoboken food scene, an Italian restaurant called Sorellina ("little sister" in Italian). This place opened recently where Helmer's, a German restaurant used to be, closing after nearly eighty years of service. For sure the makeover that was done made Sorellina more appealing to the crowd (including the younger one), having both a rustic and modern feel.

This place not only serves Italian food, but is also a wine bar with a nice selection of wines from Italy, as well as interesting cocktails, such as the Sambucca Mash made with Sambucca, fresh basil and orange that was very refreshing.

Sambucca mash at Sorellina in Hoboken, NJ

We went there for brunch, the second day they decided to offer it on Saturday and Sunday, as well as for dinner. In both cases, the food was delicious, but I found the prices for dinner, especially the entrees, to be expensive.

For brunch, we decided to try several dishes. First were the arancini, there rice meatballs made with hen of the woods and fontina cheese. They were fantastic: crispy, gooey in the center thanks to the generous amount of cheese. They were served with a nice marinara sauce and we should have probably asked for more of it.

The second dish was the grilled octopus, served with soppressata and candied lemon. Although small for the price, I really liked it: the octopus was perfectly cooked and I loved the pairing with the spicy soppressata as well as the taste of the candied lemon.

Then, Jodi got the escarole Caesar salad, without anchovies. A decent salad, but nothing to rave about.

Escarole salad at Sorellina in Hoboken, NJ

On my side however, I got the fried chicken salad sandwich on house made biscuits, with a side of salad. First of all, I liked the fact that it was served with a salad, making this dish lighter. Then, the sandwich was succulent: I loved the texture of the fried chicken that was very good and had a bit of crunch. Then, these biscuits were awesome and I am glad to know that they offer them in the small plates section.

Chicken salad sandwich at Sorellina in Hoboken, NJ

We finished our brunch with the sole dessert they were offering: an apricot tart with ricotta, a fantastic dessert for sure that was not too sweet. It was definitely a good portion of it.

Apricot tart at Sorellina in Hoboken, NJ

For dinner, we got pecan pesto burrata, served with butternut squash. I loved it, the burrata being very good, delightfully creamy, pairing well with the pecan pesto that had a nice nuttiness and the squash that added some sweetness to it.

Then, came the entrées: brown butter cod cheeks with celery ravioli and hazelnuts for Jodi.

Veal agnolotti with ricotta and black truffle for me.

Veal agnolotti at Sorellina in Hoboken, NJ

I admit that I was surprised when I saw the portions that I thought were small considering the prices. The pasta dishes were good, my preference going to Jodi's dish that was perfectly cooked, from the fish to the ravioli. My agnolotti could have been cooked a bit longer, the edges being a bit tough.

Dessert was disappointing: we chose the pasta dolce that is fried dough. I though that $11 for what we got was outrageous! Not only it was very small, but it is not a dessert that will remain in my memory.

I have mixed feeling about Sorellina: the brunch was very good and, for the most part, appropriately priced. But the dinner was way too pricey for what it was. So I guess I will go back for brunch...

Enjoy (I kind of did)!

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

Sorellina

I Just Want To Eat! 3/28/16 I Just Want To Eat! 3/28/16

Revisit: House of Que in Hoboken, NJ

House of Que, the BBQ restaurant located on Sinatra Drive in Hoboken, is not unknown to me: we went last December, two weeks after they opened and at the time, my review was fairly good, promising myself to go back to try their chicken and pecan pie. So I was excited to go back, invited by the owners, with the opportunity to meet with Chef Michael Rodriguez, a Texas pit master who brought to the East Coast authentic Austin BBQ. Chef Rodriguez gave us a bit of his background, from his years at Salt Lick BBQ in Texas that I saw (and tasted) at the Big Apple BBQ Block Party couple of year ago, to Tres Carnes in the City that is on my long list of places to try and may come on top after this phenomenal lunch we had today!

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

Chef Michael Rodriguez in front of his smoker at House of Que in Hoboken, NJ

House of Que is a big place with an outdoor area that is perfect these days and allows its diners to admire the stunning New York skyline, as well as a very large dining room with multiple TV sets all over. I always go early so I can leisurely take some photos and I admit that at first the place was not that crowded. But then, at around 1pm, people started to come, mainly families with children. And you know what? It was fine, this place being big, so kids could do whatever they wanted without bothering other patrons.

Outdoor dining area at House of Que in Hoboken, NJ

Beer sign at House of Que in Hoboken, NJ

Large dining room at House of Que in Hoboken, NJ

Welcome sign at House of Que in Hoboken, NJ

I should mention the singer who was there to entertain, one of many animations House of Que proposes. But hey, I was not there for the music!

Know, we were there for the food and we did not expect to have such a feast...The menu has changed a bit since the last time we came, with few things added such as the burger or the wings. But, overall, they propose classic Texas BBQ with meat prepared for hours in their smoker that I was able to see. When Chef Rodriguez opened it, it was like opening a treasure chest, with the light shining from the gold it contains, except that there, it was not light but smoke that came out. And that wonderful smell emanating from it made me want to have more food, although it we already ate.

We got seated at one of the booths and. looking at the paper towel roll on the table, as well as the BBQ sauces, I was thinking that the messier it would be, the better, although I hoped not to stain the white part of the banquette...

Paper towel at House of Que in Hoboken, NJ

They proposed two house made BBQ sauces: first was the 512 sauce that takes its name from a Texas area code. It was sweet and spicy with a very subtle heat, but definitely a bold flavor. The second one was my favorite one: the Texas 2-steps that combines a zesty tomato sauce from Texas as well as mustard and vinegar from North and South Carolina, all major BBQ regions in the US. I loved its sweet and savory taste that was perfect with any meat.

Chicken wings at House of Que in Hoboken, NJ

The first dish that came was the wings. I love chicken wings and I could not resist trying these. They are proposed as mild or spicy and I decided to go for the latter. In fact, it had a perfect amount of kick and was spectacular: not only the sauce was succulent, with its nice smokiness, but the chicken was a bit crispy, perfectly cooked and moist. I admit that it was difficult not to finish the entire dish, but I knew more was to come, although I did not anticipate this:

Well, when I told Chef Rodriguez that I would like to try a little bit of everything, I did not imagine that I would have the opportunity to try most of the menu!

First were the sides as well as small bites. Often, we are a bit frustrated with the sides in BBQ places because they do not propose that many and, if you are vegetarian or eat little meat, your choices can be limited. Well, not at House of Que where I counted 10 different sides that we could try.

It included:

Mac and Cheese:

Macaroni salad:

Collard greens:

BBQ beans:

Baked beans at House of Que in Hoboken, NJ

Potato salad:

Deviled eggs:

Mac and Cheese at House of Que in Hoboken, NJ

Texas slaw:

Brisket Chili:

Corn and beans:

Corn pudding:

My favorite side was definitely the corn pudding that was sweet and savory at the same time and definitely a side I would recommend. I also liked the chili that was made with some smoked brisket, or the deviled eggs that were perfectly made, the mayonnaise not being overpowering.

Then was the burger. The patty is made with ground beef and some fatty part of the smoked brisket, that adds some smokiness as well as texture to it. It also has lots of cheese, making this burger quite decadent and pickles for an added texture. I definitely appreciated the fact that the proportion bun / patty was well balanced, letting the meat shine. It was delicious, although I would have liked the meat, with its delightful char, to be slightly less cooked.

The burger came with some fries that I barely touched, simply because of all the food on the table.

Burger and fries at House of Que in Hoboken, NJ

Now, let's talk about the plat de resistance: the meat that they serve by the pound.

Meat tray at House of Que in Hoboken, NJ

There was:

Brisket with a nice char and some delicious fat, very tender and flavorful.

Pork shoulder (a hit, like last time):

Pork shoulder at House of Que in Hoboken, NJ

Pork ribs (nice rub, moist, although not falling off the bone):

Sausages (a house made recipe, flavorful with a perfect casing):

Smoked chicken (perfectly cooked, moist, with the skin being a bit crispy):

Smoked chicken at House of Que in Hoboken, NJ

That was an incredible sampler , my favorite being the pulled pork shoulder and the brisket that had this delicious charred fat on it, fat that some people remove, not me for sure!

To digest, we got some desserts...

It was:

A peach cobbler:

Peach cobbler at House of Que in Hoboken, NJ

The pecan pie that I really wanted to try:

Pecan pie at House of Que in Hoboken, NJ

There was also some vanilla ice cream to go with the desserts. My favorite was definitely the pecan pie that was out of this world: thick and buttery, it is definitely a decadent dessert that I recommend.

Last, I should mention that I accompany my meal with a cocktail from their inventive selection. I went for the Driftwood Sunset Punch, made with a house made lemonade, a white peach puree, Deep Eddy Vodka, mint and lime. It was a very refreshing drink and not that strong (I could drink it like milk...).

Driftwood Sunset Punch at House of Que in Hoboken, NJ

This revisit at House of Que was a feast and the walk back home was welcomed. The food there was delicious, and I would for sure even consider this place if I just want to have a good burger as it often happens when I come back from traveling abroad. So you know that I would go back, right?

Enjoy (I did)!

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

House of Que

I Just Want To Eat! 3/28/16 I Just Want To Eat! 3/28/16

Satay Malaysian Cuisine in Hoboken, NJ

You should not judge a book by its cover we say. That's the way I see Satay Malaysian Cuisine in Hoboken. The bloc where it is located is mainly known for housing Carlo's Bakery, the famous original bakery of The Cake Boss. This place has some amazing food that is worth to try whether you like Asian food or not. We went several times and, each time, our experience there has been fantastic. The decor is quite colorful, with the kitchen giving the impression the dining room is outside with its roof-like awning.

You should not judge a book by its cover we say. That's the way I see Satay Malaysian Cuisine in Hoboken. The bloc where it is located is mainly known for housing Carlo's Bakery, the famous original bakery of The Cake Boss. This place has some amazing food that is worth trying whether you like Asian food or not. We went several times and, each time, our experience there has been fantastic. The decor is quite colorful, with the kitchen giving the impression the dining room is outside with its roof-like awning.

Dining room at Satay Malaysian Cuisine in Hoboken, NJ

Kitchen at Satay Malaysian Cuisine in Hoboken, NJ

For beverages, they offer Malaysian milk tea that I could not resist. It was good, although I prefer Thai iced tea, but hey, this is not a Thai restaurant! I decided to order one with tapioca, that is always fun to get though the large straw.

Malaysian iced coffee at Satay Malaysian Cuisine in Hoboken, NJ

Malaysian iced coffee with tapioca at Satay Malaysian Cuisine in Hoboken, NJ

For appetizer, my favorite is Roti Canai, an Indian roti bread served with a chicken curry sauce.

Roti Canai at Satay Malaysian Cuisine in Hoboken, NJ

Each time we went, Jodi ordered the Tofu Nyonya, that is deep fried bean curd with mixed vegetables in a house special mild sauce. The dish is cooked and served on a hot skillet and so it comes piping hot. The best part of this dish is the tofu that is soaked by this amazing sauce.

Tofy Nyonya at Satay Malaysian Cuisine in Hoboken, NJ

On my side, my go to dishes are:

Malaysian Nasi Goreng with seafood: made with fried rice with chicken, scallops, shrimp, squid, egg, green, pea, onion and carrot. I love the presentation which was surprising: I would have expected the dish on a plate and not in a bamboo box. It was delicious: first of all, there was lots of chicken and shrimp. Second, it was slightly greasy and delightfully tasty.

Nasi goreng at Satay Malaysian Cuisine in Hoboken, NJ

My second favorite dish there is the Indian Mee Goreng, composed of Indian style stir fried egg noodles in a mild dried squid sauce with tofu, potatoes, shrimp, egg and bean sprouts. This dish is sweet and savory, not very spicy, with the tofu being a bit crunchy.

Mee Goreng at Satay Malaysian Cuisine in Hoboken, NJ

For dessert, we tried their fried ice cream that is sublime, but I admit that my favorite is the mango sticky rice, which is sticky rice cubes served with mango and a coconut cream.

Mango sticky rice at Satay Malaysian Cuisine in Hoboken, NJ

This place is great and I definitely recommend Satay Malaysian Cuisine. I would definitely go back there for some delicious cheap food.

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! 3/24/16 I Just Want To Eat! 3/24/16

Brushstroke in TriBeCa

When we went to Bouley in TriBeCa, I was definitely unimpressed, if not disappointed. But we still were going to give a chance to the famous Chef, trying the Japanese restaurant he opened with Yoshiki Tsuji, Brushstroke. And you know what? It was much, much, much better, with a tasting that was memorable.

It is not a huge place, and we were lucky to sit at the counter, overlooking the kitchen where the magic happened, mesmerized by the precision of the staff, sometimes using tweezers to plate the dishes. We went for their tasting menu (en kaseiki): vegetarian for Jodi and non-vegetarian for me. Both were fantastic: beautifully presented and amazing taste.

We started off with beverages. Jodi had a tea called Genmaicha, a fine gyokuro green tea mixed with toasted brown rice.

On my side, I had a glass of sake from their large selection. I chose the Song of the Sea Junmai Ginjo sake:

Song of the sea Junmai Ginjo sake at Brushstroke in TriBeCa — *Song of the sea* Junmai Ginjo sake at Brushstroke in TriBeCa

Here is what we had:

Jodi - Yuzu wasabi guacamole and soba chips.

Yuzu wasabi guacamole and soba chips at Brushstroke in TriBeCa

Me - Sakizuke: smoked European eel and Ankimo tofu.

Jodi - Kabocha and butternut squash soup with tofu sesame foam.

Kabocha and butternut squash soup at Brushstroke in TriBeCa

Me - Nimonowan: Winter vegetables in sake lees (yeast that are leftover from the fermentation) white miso broth.

Winter vegetables in sake lees soup at Brushstroke in TriBeCa

Jodi - Miniature vegetables landscape over snow tundra in tofu.

Miniature vegetables over snow tundra in tofu at Brushstroke in TriBeCa

Me - Tsukuri: sashimi made with sea bream or Tai, a fish similar in appearance and taste to red snapper.

Sea bream sashimi at Brushstroke in TriBeCa

Jodi - steamed turnip mochi with Winter mushrooms and gingko nuts.

Steamed turnip mochi at Brushstroke in TriBeCa

Me - Hashiyasume: Chawanmushi Nantucket Bay scallop bekkou-ankake.

Nantucket Bay scallop with egg custard at Brushstroke in TriBeCa

Jodi - Winter vegetables hassun.

Winter vegetable hassun at Brushstroke in TriBeCa

Tempura in Winter vegetable hassun at Brushstroke in TriBeCa

Sushi with Winter vegetable hassun at Brushstroke in TriBeCa

Me - Hassun: Kinmedai black pepper Yuan-Yaki, Winter bamboo shoots, sweet soy sauce, steamed organic duck and the sushi of the day.

Hassun Yuan Yaki fish at Brushstroke in TriBeCa

Hassun Winter bamboo shoot at Brushstroke in TriBeCa

Hassun octopus and artichoke at Brushstroke in TriBeCa

Jodi - Satoimo and quinoa dumpling.

Satoimo and quinoa dumplings at Brushstroke in TriBeCa

Me - Shiizakana: this was the main dish and for this one, I could chose between two. I decided to go for the Colorado lamb chop, served with puffed dried green seaweed, red wine reduction and Satoimo purée.

Colorado rack of lamb at Brushstroke in TriBeCa

Jodi - Lotus roots and mushrooms with Japanese heirloom green rice.

Lotus roots and mushrooms with green rice at Brushstroke in TriBeCa

Me - choice of rice entrée: I decided to order the Long Island Jonah crab truffle ankake over rice.

Long Island Jonah crab rice dish at Brushstroke in TriBeCa

Last was desserts. We decided to go for the sake lees creme brulee that was phenomenal, served with a homemade sweet sake.

Sake lees creme brulee at Brushstroke in TriBeCa

The second dessert was the black truffle ice cream accompany with truffle honey, truffle vinegar and almonds. This was for sure a very unique dessert. It was good, but, if I had to pick, I would order the creme brulee.

Truffle ice cream at Brushstroke in TriBeCa

Last, with the bill, came a crispy treat that I think was made of tofu skin.

This was a phenomenal dinner and most of the dishes were very good, whether vegetarian or non-vegetarian. The presentation was beautiful and I wonder if the name of the restaurant was not picked to represent the art put into creating such dishes, the plate being like a canvas to a master. This is pricey, but, if you want such an experience, it is a very good place to go to.

Enjoy (I did)!

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

Brushstroke

I Just Want To Eat! 3/22/16 I Just Want To Eat! 3/22/16

Ramen-Ya on W4th Street in NYC, New York

As it will soon not be ramen time for me: I love the hot soup one and I am less inclined to have these noodles in a cold dish, although I tried once at Takumi and it was delicious, but I really associate ramen with colder days...One of the ramen joints that was on my radar is Ramen-Ya and we decided to go for lunch on a week day. When we arrived at their location on West 4th street, I was really surprised to see the entrance that is a white townhouse, giving the impression you are going to a friend to have a meal.

Ramen-Ya is a tiny place for sure and we got seated at the counter. A disappointing counter in fact because I like to sit there to watch the kitchen and how they make the food.

Before getting our soups, we decided to order pork gyoza, not spicy. They were pretty good, juicy and tasty, with a nice charred shell.

Then came our ramen. Vegetarian for Jodi, with the Yasai ramen, made with a vegetable miso soup, topped with nenma, kikurage mushrooms, bean sprouts, corn and scallions. She added a boiled egg (aka nitamago).

On my side, I went for the musashi shio black that has a Tonkotsu pork broth topped with shashu pork, kikurage mushrooms, nitamago (seasoned egg), scallions and black garlic oil.

Musashi shio black noodles at Ramen-Ya W4th in NYC, NY

Egg in Musashi shio black noodles at Ramen-Ya W4th in NYC, NY

Chashu pork in Musashi shio black noodles at Ramen-Ya W4th in NYC, NY

Both ramen were good, but I definitely preferred mine because the broth was more flavorful. However, I admit that I preferred the noodles in the vegetable version as they were thicker, giving a nice texture, and tastier. The broth in the musashi shio black was very good, silky, and I appreciated the fact that the garlic was not overpowering. I should mention the shashu pork that was deliciously cooked as well as the egg that had a nice half cooked yolk that was slightly runny.

Vegetable ramen noodles at Ramen-Ya W4th in NYC, NY

The meal at Ramen-Ya was definitely very good. I heard this place can be crowded, but a bit of wait is worth it. Would I go back? For sure!

Enjoy (I did)!

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

Ramen-Ya

I Just Want To Eat! 3/20/16 I Just Want To Eat! 3/20/16

Revisit: Hell's Chicken in NYC, New York

When I was invited to Hell's Chicken last Monday, I was pretty happy to get another opportunity to go to that place, having visited it with my friend Benny few months ago as we were looking for a fried chicken place (see the post about my first visit at Hell's Chicken). This time, I went with another friend, Abe, who is also a huge fan of the fried bird and was as excited as I was to go there. We went for dinner and met with the owner, Sung Jin Min who opened this restaurant in the Spring of 2013.

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

Tables at the entrance at Hell's Chicken in NYC, New York

Know that Hell's Chicken is not just serving dishes with chicken: they serve classic Korean dishes, such as bulgogi or bibimbap, but fried chicken is their main specialty and they make it in a way that is different from any other places. Yes, they serve gluten free fried chicken, where the wheat flour has been replaced by rice flour and the soy bean oil by canola oil.

Dining room at Hell's Chicken in NYC, New York

We let Sung decide what dishes we would eat and I was glad that he proposed ones that I did not try the last time, besides the fried chicken of course. We started off with some appetizers. The first one was the Pa Jeon with seafood (there was squid that I love). Pa Jeon is a Korean style scallion pancake; each time I had one, it was less crunchy or greasy than its Chinese counterpart. I liked it: it was comforting with a nice amount of seafood.

Seafood Pa Jeon at Hell's Chicken in NYC, New York

The second appetizer was the Dubu Kimchi salad that is made with crushed tofu mixed with sesame seeds, crown daisy (chrysanthemum greens), scallion, onions and white kimchi. Tofu is not really an ingredient I would go for at first, but I thought it was delicious, light with tons of flavors coming from the crown daisy and kimchi that was not spicy at all. Would I order such dish? Probably not, but I recommend it if you are vegetarian or want a healthy dish, that is rarely what I go for...

Dubu kimchi salad at Hell's Chicken in NYC, New York

Then came the fried chicken. We went for the mild Hell's sauce that is their house recipe made with a caramelized tomato base. The chicken, after being dipped in the rice batter is deep fried twice and then brushed with that amazing sauce (I forgot my good manners and licked my fingers more than once...). The chicken was moist and a bit crispy, smothered in that delicious sauce that had a nice sweetness. We also tried their spicy version that literally set my mouth on fire. Fortunately, the pickled radish was a good way to cleanse my palate.

Fried chicken at Hell's Chicken in NYC, New York

Then, we tried their Yookhwe bibimbap, this piping hot rice dish that is perfect for a cold weather.

Yookhwe bibimbap at Hell's Chicken in NYC, New York

This one was made with mixed vegetables, and a beef tartar (so, like any beef tartar, it had a raw egg on top). We mixed all the ingredients together; the pot being very hot, the raw beef and egg cooked quickly and it created a delightful crust with the rice that is one of the best parts of the dish. I loved it because of that, but also because it was flavorful, the ratio vegetables / rice being well balanced. I should also mention the presentation with the different colors that was very beautiful.

Rice crust in Yookhwe bibimbap at Hell's Chicken in NYC, New York

The last dish was the Bulgogi Gui. So, unlike lots of Korean restaurants, they cook the marinated slices of beef in the kitchen and not on the grill in the center of the table. The dish came with banchan, these little side dishes that you usually get at the beginning of your meal.

Bulgogi gui at Hell's Chicken in NYC, New York

It included: kimchi (that was deliciously spicy), soy beans and some very spicy peppers. It was also served with a scallion salad that I did not really care about, focusing mainly on the tender pieces of meat that was very flavorful.

Banchan at Hell's Chicken in NYC, New York

Salad at Hell's Chicken in NYC, New York

To accompany our meal, we decided to try a sampler of flavored soju. I have never see it flavored and was curious to see what it was like. The three flavors were, from right to left (well, looking at the photo, you cannot make the difference for sure...): yuzu, blueberry and pomegranate. My favorite was the yuzu one that I found very refreshing and that had a more natural taste, the other two tasting a bit like medicine...I thought it was a great idea to propose a sampler and wish more restaurants would do so. If you do not like soju, know that they have also wine or beer (the later Korean or not).

Flavored soju sampler at Hell's Chicken in NYC, New York

So, definitely we had a good meal at Hell's Chicken. I should say another good meal. It is a nice place, located in an area that could be challenging for a restaurant, the foot traffic being low, but slowly developing. Often, chicken places offer limited choices for people who do not like chicken or are vegetarian and I think it is great that Hell's Chicken does not solely focus on that. 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!

Hell's Chicken

I Just Want To Eat! 3/18/16 I Just Want To Eat! 3/18/16

Ramen at Nippori, Midtown West

Owned by Chef Maung Htein Linn, who also owns Tabata Ramen, Nippori is a Japanese restaurant located in the heart of Midtown. I should mention that both Tabata and Nippori are train stations from a Tokyo circle line. At Nippori, the Chef crafted a menu that he considers authentically Japanese, serving not only ramen, but also sushi, sashimi, etc. When we arrived, at opening time, the place was not crowded and it took only 15 minutes to start seeing customers arriving to the point where people where waiting for a table.

They have a large dining room with few rooms for small parties, or you can also decide to eat at the bar...

For our lunch, we decided to share few dishes. The first one was pork gyoza that were juicy with a thin enough shell that was deliciously crispy.

The second appetizer was the pork buns, that were a bit disappointing, the slices of pork belly being quite small compared to the buns. Too bad because the pork was well cooked. It was also missing something that would give some crunch such as cucumber or pickles.

Then, we shared a tuna roll that were good but fairly common.

No, the most noticeable dish was the Nippori ramen, made with a mildly spiced chicken stew noodle soup, mixed with soybean powder, coconut milk, cilantro, red onions and crunchy lotus roots. It was a very good ramen, with lots of fresh cilantro and a delicious silky broth that had some sort of Thai inspiration with the coconut milk I guess.

I decided to add some pork belly to it, that came separately. I should mention that the ramen came with a perfectly soft boiled egg. As far as the noodles were concerned, they were also well cooked, slightly al dente.

Overall, we had a very good lunch at Nippori and the ramen was fantastic. Would I go back? Definitely! And to have some more ramen for sure.

Enjoy (I did)!

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

Nippori

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

Family Sunday lunch at Via Vai in Astoria, Queens

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

So we were back to Via Vai in Astoria where Chef Antonio Morichini is now proposing a family meal on Sundays, called “Pranzo di Domenica in famiglia”. Yes, a family meal and not a brunch, although there are few dishes with eggs on the menu. As he said, if he would call it a brunch, not only people would expect eggs, but also waffles and pancakes, that are not items he is proposing. At Via Vai, you would only get traditional Italian dishes: no penne a la vodka or chicken parmigiana. Everything there is made from scratch, from the pasta to the tomato sauce, and some ingredients are even imported directly from Italy, like the mozzarella.

Chef Antonio Morichini of Via Vai in Astoria, Queens

So we were really excited to go there and retrieve the warmth we found the first time we went, warmth not only from that place, but also from its owner, Chef Antonio, and manager, Manuel, who is also from Roma. The place has not changed at all, except the multiple carnival masks that are all over the restaurant.

Decorations at Via Vai in Astoria, Queens

Carnival mask at Via Vai in Astoria, Queens

Dining room at Via Vai in Astoria, Queens

Condiments at Via Vai in Astoria, Queens

Menu wise, we were there for a treat. The way the family lunch works is that, for $28, you order two dishes from the large selection and get a dessert (so it is a 3 course meal). You want two pasta dishes? Get them! You want two pizzas? No problem. Well, I guess the only problem is the fact that there are so many choices that look appetizing, that you do not know which one to order...So, as we were making up our mind, they brought us some bread with some olive oil. The bread, that is the same dough as the pizza, was cooked in their pizza oven that gave it a wonderful crispness and char.

Bread and olive oil at Via Vai in Astoria, Queens

Then, we got what I would call our appetizers, solely because they came first...The first one was Ueva al Forno or two baked eggs prepared with porcini mushrooms, fontina cheese and truffle oil. It was a delicious dish that had just the right amount of truffle oil so we could smell it and taste it, without being overpowering. The eggs were also perfectly runny.

Baked eggs at Via Vai in Astoria, Queens

The second appetizer was the Polpette di Manzo or beef meatball smothered in a San Marzano tomato sauce. Very comforting, the meatballs were succulent, not dry at all. And that sauce! It was so good that I could not resist dipping some bread in it.

Beef meatballs at Via Vai in Astoria, Queens

After that, came the entrées. The first one was the pizza spinaci e ueva or pizza with spinach and eggs. I was lucky enough to watch Chef Antonio Morichini make it from scratch and cook it in their authentic Italien oven for couple of minutes.

Making pizza at Via Vai in Astoria, Queens

Et voila:

Pizza with eggs and spinach at Via Vai in Astoria, Queens

This was a very good pizza: the thin crust was crispy and nicely charred, and the eggs perfectly runny; I, in fact, dipped the crust in the yolk...Know that there was no tomato sauce, just some mozzarella, and a lot of it!

Then, as if we were still hungry, came the second entrée: homemade tagliatelle al sugo di carne or house made tagliatelle with a beef and veal sauce. That was delicious: the tagliatelle were exquisite and the sauce very good, with chunks of meat in it that made this dish both rustic and comforting.

Tagliatelle al sugo di carne at Via Vai in Astoria, Queens

I should mention, before talking about dessert, that I enjoyed the entrees with a glass of Nero d'Avola 2014, a well-rounded wine that was perfect with this last dish.

Nero d'Avola 2014 wine at Via Vai in Astoria, Queens

I enjoyed that wine and was glad to see that Via Vai goes beyond the classic Chianti, proposing a wide selection of wines, all Italian.

So, last was dessert. With the prix-fixe, comes a succulent panna cotta that was perfectly made and not too sweet, a good way to end a delicious meal.

Panna cotta at Via Vai in Astoria, Queens

I enjoyed it with an espresso made from this great machine that sits behind the bar, that might be a bit too big for my kitchen...

Espresso machine at Via Vai in Astoria, Queens

We definitely had a great meal at Via Vai and enjoyed the conversation with Chef Morichini and Manuel, the manager of the restaurant, two people passionate about what they are doing. What I like about Chef Morichini is its simplicity that translates in his food. Via Vai is definitely a true gem that is worth a trip to Astoria.

Enjoy (I did)!

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

Via Vai

I Just Want To Eat! 3/14/16 I Just Want To Eat! 3/14/16

Hunter's in Brooklyn

It's been 2 and a half years since we went to Hunter's a restaurant in Brooklyn with a neighborhood feel. We did not go back because of the time it takes us to go to Brooklyn, picking mainly restaurants in Manhattan. Well, that's definitely a mistake in a way, this place serving a very good cuisine made of classic dishes composed of sustainable ingredients.

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

There was no major changes in that place since the last time we went, except the back of the restaurant, where tables have been replaced by a large table, creating a space perfect for large groups.

When they handed me the cocktail menu, I remembered that when we went, they participated to a competition in Brooklyn called the Shaken and Stirred best of Brooklyn cocktail. So, I decided to try one, instead of having wine. Interestingly, several cocktails have the name of fictional characters like Shere Khan from Rudyard Kipling's Jungle Book, Boba Fett from Star Wars or The White Walker from Game of Thrones that I decided to try. It was made with vodka, St Germain, cucumber puree and lemon juice, a drink refreshing, with a nice acidity, with a perfect amount of vodka that let the other components shine.

The White Walker cocktail at Hunter's in Brooklyn, NY

Menu wise, they had few dishes that were there when I came, like the butternut squash agnolotti that was fantastic. And to be honest, I hesitated to re-order that one. No, instead, we got a bunch of other dishes and we asked for smaller portions considering the feast that was going to be served to us. For the appetizers, we got:

The burrata with broccoli tempura:

Burrata and broccoli tempura at Hunter's in Brooklyn, NY

The burrata was deliciously creamy, but what I noticed the most was the broccoli tempura that were crispy and fantastic dipped in the chili aioli. I mean, these are broccoli, not the most attractive vegetable for me...But the crunchiness of the fried tempura batter made it succulent!

Broccoli tempura at Hunter's in Brooklyn, NY

Then was the marinated mushrooms with arugula and shaved parmesan: quite good, especially if you love mushrooms.

Marinated mushrooms at Hunter's in Brooklyn, NY

Then, the last appetizer was the mussels, served in a garlic miso butter broth. I liked that dish: the mussels were of a nice size, well cleaned and perfectly cooked. And the sauce was delicious: it was tough not to dip all the bread in it...They might want to do a moules-frites (mussels and fries) dish with that: that would be awesome!

Then came the entrées. We could not resist trying their Angus beef burger, smothered in Vermont cheddar and served with pickled onions and a cilantro-jalapeno aioli.

Angus beef burger at Hunter's in Brooklyn, NY

They were definitely generous with the amount of cheese and each inch of the meat was covered! It was an ok burger for me, the meat being slightly overcooked and dry (I ordered it medium) and the ratio bread/patty more in favor of the bread...

Then was the truffled mac and cheese made with parmesan, cheddar and gruyere: definitely a hit, with a delightful creaminess that kind of made it addictive (also the fact that they do not use processed cheese like some places do!).

Last was the braised beef served with polenta, mushrooms and some greens. The meat was perfectly cooked, with no need for a knife to eat it and was perfect with the creamy polenta, mushrooms and greens that gave a comforting note to the dish.

Braised beef at Hunter's in Brooklyn, NY

And then was dessert...And it was a sampler! I wish all restaurants would propose a sampler, especially when there are so many good choices that you do not know which one to pick.

Dessert sampler at Hunter's in Brooklyn, NY

The sampler was composed of:

Ricotta fritters and dulce de leche: my favorite. It was very addictive and the fritters were so good that I did not even need to dip them in anything.

Ricotta fritters at Hunter's in Brooklyn, NY

Nutella bread pudding: delicious and a crowd pleaser if you love nutella (there was a nice amount on it).

Nutella bread pudding at Hunter's in Brooklyn, NY

S'mores: a classic. However, I was disappointed as the marshmallow were not torched...

We definitely had a succulent dinner at Hunter's and were not the only one, this place getting crowded later that night. I really like the feel of the restaurant that, as I mentioned the last time I went, reminded me of some places I used to go when living in Paris: warm with a neighborhood feel. So, the food is good, the cocktails are good and the atmosphere is good. Three goods that would make me want to go back!

Enjoy (I did)!

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

Hunter's

I Just Want To Eat! 3/12/16 I Just Want To Eat! 3/12/16

The Royal Munkey, Colonial Indian Restaurant in Manhattan

I was recently invited at The royal Munkey, an Indian restaurant located in Kips Bay. The experience there is sort of unique as, usually, you would go to an Indian restaurant for the food, the decor and ambiance not being really considered. Well, it is not the case at The Royal Munkey: you might want to go for the cocktails and ambiance first, and then for the food. Not that the food is not good, but the atmosphere at this place is kind of festive, as the photo below can attest, a birthday being celebrated there.

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

Birthday at The Royal Munkey in NYC, New York

There, I met one of the owners, Arun Mirchandani, who passionately described the theme of the restaurant and introduced me to the Execution Chef, Derik Alfaro, who, although Colombian and not Indian, succeeds in crafting a succulent menu with some dishes cooked in a tandoor oven hidden in the large kitchen (in fact they have two tandoor ovens: one for naan and one for cooking dishes).

Chef Derik Alfaro and co-owner Arun Mirchandani at The Royal Munkey in NYC, New York

The kitchen view from the dining room (notice the monkey on the left) at The Royal Munkey in NYC, New York

Tandoor oven at The Royal Munkey in NYC, New York

Naan proofing at The Royal Munkey in NYC, New York

Let's first talk about the amazing decor: very colorful, it is an homage to cafes and bistros in the old Bombay, in the colonial era; it is surrounded by an impressive number of monkey artifacts, from paintings to lamps, to the impressive chandelier that lights up the VIP table that sits apart from the dining room. Even the wallpaper has monkeys on it. All around the dining room, you cannot also miss the small replica of bicycles you would commonly see in India.

Monkey card holder at The Royal Munkey in NYC, New York

Monkey candle holder at The Royal Munkey in NYC, New York

Plane decoration at The Royal Munkey in NYC, New York

VIP table at The Royal Munkey in NYC, New York

Chandelier at The Royal Munkey in NYC, New York

Waiting area at The Royal Munkey in NYC, New York

Bar at The Royal Munkey in NYC, New York

Gramophone at The Royal Munkey in NYC, New York

Bicycle replica at The Royal Munkey in NYC, New York

Cricket bats at The Royal Munkey in NYC, New York

Dining room at The Royal Munkey in NYC, New York

Monkey with a crown at The Royal Munkey in NYC, New York

But one thing that people may miss is the train that circles on top of the center column, as well as the monkey that dominates the bar, being the sole monkey with a crown: it is indeed The Royal Munkey!

Center column with a train on top at The Royal Munkey in NYC, New York

Next, let's talk about the cocktails: they have numerous made with whiskey, bourbon, gin, vodka, etc. I decided to go with a classic, The Lady Mountbatten. It is made of Scotch, Crème de Pamplemousse (grapefruit cream), house-made strawberry gastrique, fresh lemon and lime juices and peach bitters. I really liked it as it had this delicious citrusy taste that was very refreshing, slightly acidic and bitter.

Lady Mountbatten cocktail at The Royal Munkey in NYC, New York

Now, let's talk about the food. There are two things to know about The Royal Munkey menu. First, it is a European like bistro (hence the boiled eggs on the bar as an homage to classic bistros). In a bistro, you typically get all the components of your dish on a plate: nothing comes on the side. At The Royal Munkey, the main dishes are coming with everything: saffron-ghee-rice, raita and naan, chilies, pickled onions and lemon daal. Indian food is typically a meal to share and, sometimes, people do not understand that such presentation does not prevent them from sharing.

Boiled eggs on the bat at The Royal Munkey in NYC, New York

Then it is colonial Indian cuisine. Like me, I am sure you wonder what it means. Their website describes it well:

"Colonialism in India is what first introduced the flavors of the sub-continent to the rest of the world. The rich ingredients and spices used in the kitchens of the Indian aristocracy were incorporated into the recipes brought by the European settlers and officers. “Memsahib’s cooking”is a hybrid style that evolved when the British “Lady of the House” asked her Indian household cooks to prepare traditional British dishes. Over time, the cooks incorporated rich ingredients and spices used in the kitchens of the Indian aristocracy into the recipes brought by the European settlers."

But at The Royal Munkey, you will not get fusion cuisine but a rather traditional one, "similar to what we eat at home" Arun told me, "representing no particular region". So I was very excited and he graciously offered us a tasting of their most popular dishes (know that it was smaller portions). We started with dahi puri, a classic street food dish that originates from Mumbai. This little crispy puff has to be eaten in one bite so the mint water and yogurt inside does not fall all over when you bite on it...

Dahi puri at The Royal Munkey in NYC, New York

Then, we got a tandoori sampler composed of a mutton seekh kebab, cottage cheese (paneer tikka) and a tiger prawn.

Tandoor sampler at The Royal Munkey in NYC, New York

For sure, of the three, the prawn was the most spectacular. De-shelled, it was a big prawn and not those small one you often get served. And it was perfectly cooked. Then, the mutton seekh kebab was very tasty, the spices adding a nice flavor to it. Last was the paneer that was very good, far from the rubbery paneer we sometimes get and with a nice char.

Then was the Bombay lamb chop, cooked in the tandoor after being brined in a five-spices marinade. I think that was one of the best lamb chops I had in a long time! It was perfectly cooked medium, not dry and tender, with the delicious bold taste of lamb I adore.

Bombay lamb chop at The Royal Munkey in NYC, New York

Another incredible dish was the quail or tandoori batayr. First of all, I have never seen quail in an Indian menu, even during my multiple trips to India. Second, cooking quail is hard, because few seconds more and it can be very dry. Well, I can tell you that this one was perfectly cooked, not dry at all. It has been brined with hung yogurt masala, ginger, garlic, chili, turmeric, maize and bay-leaf, before being cooked in the tandoor, giving to it a delicious char. Normally, you get two quails when you order the dish and, at that point, I regretted not to have the second bird on my plate...

Quail or tandoori Batayr at The Royal Munkey in NYC, New York

After that came some entrées samplers. Vegetarian for Jodi (well, not really for her as I tried some) and non-vegetarian for me. The one for Jodi had:

Butter paneer tikka masala that is paneer (cottage cheese) cooked in the tandoor oven and served in a creamy tomato sauce. Very comforting, that tomato sauce is very addictive (I had the chicken version and could not stop dipping my naan bread in it...).

butter Paneer tikka at The Royal Munkey in NYC, New York

Bagara Baigan or marinated baby eggplant and coconut curry (delicious, with some nice nuttiness from the sesame seeds).

Bagara Baigal at The Royal Munkey in NYC, New York

Garden fresh vegetables korma that is seasonal vegetables in a creamy almond sauce (and you definitely taste the almonds).

Fresh vegetables korma at The Royal Munkey in NYC, New York

On my side, I got:

Non-vegetarian sampler at The Royal Munkey in NYC, New York

Butter chicken tikka masala as mentioned above.

Butter chicken tikka masala at The Royal Munkey in NYC, New York

Lamb shank rogan josh or braised lamb in a curry sauce. I admit that it was my least favorite dish, the lamb being a bit tough.

Lamb Roghan Josh at The Royal Munkey in NYC, New York

Sindhi fish curry or monkfish served in a fenugreek sauce. This dish, very good, the fish being well cooked and very flaky, with a slight kick, is interesting for few reasons. First, it is a classic Sindhi dish. In fact, Arun's father is from this community that originated from the Sindh province in Pakistan. In 1947, after the segregation of Pakistan and India, many Sindhi left for India and dispersed all over the country. The second fact about this dish is that it is Arun's grandmother's recipe. And apparently, she approved it after trying it at The Royal Munkey, a seal of approval that cannot be ignored!

Monkfish, a Sindhi dish, at The Royal Munkey in NYC, New York

Both samplers were served with some delightfully fluffy naan and some ghee rice.

Naan at The Royal Munkey in NYC, New York

Ghee rice at The Royal Munkey in NYC, New York

Last was dessert. And we got another sampler...It was composed of Gajar Halwa that is a carrot pudding, a warm caramelized seviyaan (made with caramelized vermicelli noodles, cardamon, molasses and confectioner sugar) and a cricket rum ball that is a rum infused chocolate cake.

Desert sampler at The Royal Munkey in NYC, New York

Gajar halwa or carrot pudding at The Royal Munkey in NYC, New York

Warm caramelized seviyaan at The Royal Munkey in NYC, New York

Cricket rum ball at The Royal Munkey in NYC, New York

Interestingly, besides maybe the carrot pudding, the desserts were different from what you usually get in Indian restaurants, like Gulab jamun or kheer. I liked them and noticed that they are not overly sweet, that can sometimes be the case.

Our dinner at The Royal Munkey was very good and we really liked the vibe in the restaurant. Dining there is truly unique whether you consider the decor, the cocktails, the food or the ambiance. Would I go back? Definitely for dinner and probably for 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 Royal Munkey

I Just Want To Eat! 3/10/16 I Just Want To Eat! 3/10/16

Brunch at Bubby's in the Meat Packing District

So we finally made it to Bubby's, after repeated suggestions from one of the blog's readers (thanks Ttrockwood!). Not ghat this place was not on my list, Jodi mentioning it several times and raving about their brunch and biscuits that I tried one time, when she brought back one from a brunch with her cousin Rebecca. Instead of going to the one in TriBeCa, we decided to go to the location close to the High Line.

Dining room at Bubby's High Line in NYC, New York

It was a Monday and the place was packed. What I noticed and found interesting there is that the food was served by the kitchen staff and not our waitress; I wonder if they share tips...Hopefully they do. At first, I ordered a double espresso that was good, but small...

Double espresso at Bubby's High Line in NYC, New York

To start our meal, we decided to go with the deviled eggs.

Deviled eggs at Bubby's High Line in NYC, New York

There were two eggs and I could definitely taste the hints of mustard in it. It was not the best deviled eggs ever, but it was good.

For her entrée, Jodi ordered the veggie burger and asked to replace fries with a salad, change that they gracefully made.

Veggie burger at Bubby's High Line in NYC, New York

The patty was made with lentils and vegetables, and I thought it was fairly good, having a bit of crunch on the outside. What was weird was this big piece of wedge salad on top of it!

On my side, I chose the eggs Benedict instead of the fried chicken and biscuits. I admit that I hesitated a bit, but thought that eggs were a better choice for brunch.

Eggs Benedict at Bubby's High Line in NYC, New York

It was delicious: they were served with some bacon, as well as their famous biscuits that replaced a muffin. And these biscuits were phenomenal: flaky and crispy on the outside. The eggs were also perfectly runny and I truly appreciated that they served a salad with the dish rather than fries, giving me the impression I had a healthy diet...

This was very filling, but I still had some space for dessert and as I heard that Bubby's was known for their pies, we asked for some. Unfortunately, they did not have any! Well, it will be for another time, because I would definitely go back to that place: prices are on the high side, but it is definitely worth it.

Enjoy (I did)!

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

Bubby’s High Line

I Just Want To Eat! 3/8/16 I Just Want To Eat! 3/8/16

Bizarre food at Takashi in NYC, New York

I found Takashi when looking for a ramen place close to Christopher Street and did not expect to find a menu where all parts (yes, I wrote ALL) of a cow would be eaten. For sure they have ramen, but what convinced me to go was more the other dishes that would probably creep out many people. I went alone as there was no way Jodi would have joined the experience or should I say experiment...

Open kitchen at Takashi in NYC, New York

This place was packed from the moment I came to the moment I left. I got a good seat, right in front of the open kitchen (they have two), giving me the opportunity to see how some of the dishes were prepared. At Takashi, they crafted a menu that is fairly interesting, with items ready to eat, others to be cooked in the kitchen or on the grill that was on the table.

As I ordered, they brought me some small dishes or banchan, complimentary:

Kimchi:

Bean sprouts:

Cabbage with ginger and carrot sauce:

I decided to go with three appetizers:

The first one was foie gras stuffed kobe meatball. It was sitting on top of a quail egg and they poured a very hot BBQ chocolate sauce (you can see some bubbles on the right of the photo). It was piping hot, cooking the raw egg, and the chocolate aroma filled my nose fairly quickly. I really liked it: decadent, you could taste the foie gras from time to time and the meatball was succulent, not dry, complemented perfectly by the chocolate sauce that was not too sweet.

Foie gras stuffed kobe meatball at Takashi in NYC, New York

The next dish was craw fish and bone marrow dumplings.

Bone marrow and craw fish dumplings at Takashi in NYC, New York

They was another pouring on top of the dish, but this time it was not chocolate, but hot (very hot) peanut oil sauce. It was a beautiful presentation, each dumpling sitting on a piece of bone. Taste wise, it was good, although I would have never guessed that it was made with the two ingredients mentioned above.

The last dish was the one I wanted to absolutely try because I have never seen the main component on any menu yet. This is called Testicargot and is in fact cow balls escargot style, served with a garlic shiso butter. This was a great opportunity to prove my theory that with escargots, the best part is the sauce made with butter, garlic and parsley. Well, after tasting these cow balls, I can tell you that I was wrong. Although I must admit that at Takashi, they could put much more butter to smother these little balls. They were just ok and maybe would be better fried, giving a better texture to it. Yes, definitely the texture was...special: very soft, except the top part that was as if there was some cartilage. Taste wise, it was a bit bland. And guess what: I finished the dish as I did not want to drop the ball(s)...

Testicargot or cow balls escargot style at Takashi in NYC, New York

Takashi is definitely an interesting place, a bit pricey for some of the items like the kobe meatball. Of course, you do not have to eat creepy stuff there, but then, where is the fun? Would I go back? Maybe. This time to try the calf brain presented in a tube and served with caviar and blinis...So original! And if you want to know if I would try again cow balls, I would say yes, but cooked differently.

Enjoy (I did)!

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

Takashi

I Just Want To Eat! 3/6/16 I Just Want To Eat! 3/6/16

Caviar Extravaganza at Petrossian in NYC, New York

I was recently invited for a tasting at Petrossian, the luxurious but not outrageously expensive restaurant located in the beautiful Alwyn Court building, one block from The Carnegie Hall and few steps from Central Park. It was not my first time there as I went few years ago for dinner and brunch in what is known as the first purveyor of caviar in the world, boasting a century old experience in this business that is fast growing, with caviar produced from more and more countries and not just from Russian and Iran as it used to be decades ago.

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

Alwyn Court Building, Petrossian in NYC, New York

Entering there, you get the sense that you will get an incredible experience, from the setting to the impeccable service, and of course the food.

With its two sets of dining rooms and its etched Erte mirrors that give a certain cachet to the bar, it is elegant, yet not stuffy, with a noise level that I wish I could find more often: no need to scream to get heard and no involuntary participation in our neighbors conversation.

Dining room at Petrossian in NYC, New York

Etched Erte mirrors at Petrossian in NYC, New York

Food wise, we were there for a treat, trying succulent dishes from Executive Chef Richard Farnabe, who has been with Petrossian for few months now, adding this place to an impressive resume: Daniel, Jean Georges, Mercer Kitchen, Lotus, Picholine, private chef to Tommy Hilfiger, etc. I was lucky enough to speak with him and liked his approach: as far as caviar is concerned, for him (and me now), it is more than just a product that you put on blinis. Petrossian allows him to get good prices that then get translated into the many dishes in his repertoire, creating a caviar extravaganza for his patrons. And if you do not like caviar, like Jodi, do not worry: most of the time it was replaced with black truffle...

Executive Chef Richard Farnabe at Petrossian in NYC, New York

Here is what we tried:

It started with some amuse bouche that set the tone of meal.

Amuse bouche at Petrossian in NYC, New York

First was a trio made of:

Foie gras chocolate: an interesting combination that surprisingly works, foie gras being often paired with something sweet.

Foie gras chocolate at Petrossian in NYC, New York

Marshmallow and caviar:

And I think the last one was a lime tartare with caviar, topped with a lime gelee.

Lime tartare and caviar at Petrossian in NYC, New York

The second amuse was a sort of lollipop made with salmon, cream cheese and tomato, shaped like roses.

Salmon, cream cheese and tomato at Petrossian in NYC, New York

Then, we got a tartare course: for Jodi, scallop tartare with black truffle.

Scallop tartare with black truffle at Petrossian in NYC, New York

And for me, langoustine tartare with caviar:

Langoustine tartare with caviar at Petrossian in NYC, New York

As you can see on the photos, they were really generous with the amount of truffle and caviar on each dish that were beautifully presented. For sure, the aroma of the truffle filled our noses first, opening even more our appetite. Both tartares were succulent, elegant and totally different and I could not decide which one I preferred.

Macon-Lugny Les Genievres 2013 from Burgundy, France at Petrossian in NYC, New York

The langoustine tartare was paired with a white wine, a Macon-Lugny Les Genievres 2013 from Burgundy, France.

After this first appetizer, came a dish I hoped I would try because of its originality: the foie gras brûlé. It is not just your typical foie gras on a toast. At Petrossian, they prepare it with smoked sturgeon that gave an incredible smokiness to the dish and represents a sort of take on surf and turf in my opinion. In the forefront of the photo, you can see a pomegranate Guinness drop that gave a nice sweetness to the dish.

Foie gras brule at Petrossian in NYC, New York

It was perfectly paired with a glass of Sauternes, Chateau Laribotte 2009 from Bordeaux, France, that was delightfully sweet.

Sauternes, Chateau Laribotte 2009 from Bordeaux, France at Petrossian in NYC, New York

On her side, Jodi got a langoustine with green peas that was perfectly cooked (yes, I got to try each and every single dishes...) and topped delicious green peas that were bathed in a broth to be eaten like a soup.

Langoustine with green peas at Petrossian in NYC, New York

The next dish was the last appetizer and we both got the same, but Jodi with truffle and me with caviar. I found this dish fantastic, far away from a traditional spaghetti dish for sure, nicely elevated with such luxurious ingredients. My preference was the one with truffle that had a more subtle taste, the caviar being a slightly overpowering, but still delicious. I wonder how they got such a perfect presentation with each spaghetti perfectly aligned next to each other...

Spaghetti and parmesan with black truffle at Petrossian in NYC, New York

Spaghetti and parmesan with caviar at Petrossian in NYC, New York

It was paired with a Sauvignon Blanc 2014, from White Oak Winery, California.

Sauvignon Blanc 2014, from White Oak Winery, California at Petrossian in NYC, New York

Following was a seafood entrée: lobster with Spring peas, pappardelles and black truffle. This was simply succulent: the lobster was perfectly cooked and definitely the star of the dish. I also liked the parpadelles that were cooked al dente.

The wine was a rosé: Mi Mi en Provence, Cote de Provence from France that was very refreshing.

Cote de Provence at Petrossian in NYC, New York

The last entrée was a meat course: NY strip with beef bone marrow and caviar. It was accompany by a pomme souflé on a bed of black truffle and some sun choke also topped with the bone marrow and caviar. I guess I could also say that it is another interpretation of surf and turf from Chef Farnabe and I have to say that it was pretty surprising. The steak was on the rare side, with some nice fat, and the bone marrow and caviar was simply delicious, complementing each other and not being overpowering at all.

Sun choke at Petrossian in NYC, New York

Pomme soufflé at Petrossian in NYC, New York

I should mention that, as Jodi does not like bone marrow or caviar, they gave me some extra on the side...

Bone marrow and caviar sauce at Petrossian in NYC, New York

The steak was paired with an Argentinian Malbec, Alberto Furque 2014.

Alberto Furque Malbec at Petrossian in NYC, New York

Last was dessert: we got a Napoleon made with tonka cream. It was spectacular, with some nice crispness, on the light side and not too sweet at all, with an elegant presentation.

It was paired with a dessert wine that was deliciously sweet, a Banyuls 2011 from M Chapoutier Estate, France.

Banyuls M Chapoutier at Petrossian in NYC, New York

This was definitely a great meal: the food was exquisite and, despite all that we ate, we did not feel heavy. All the dishes were beautifully plated and very appetizing. Petrossian is definitely a place to know and should be on the map of the elegant places in the city that serve outstanding dishes, whether you like or not caviar. And if you like caviar, this is the place to go. And if you prefer a simpler setting, try their boutique next door: they also serve amazing food and delicious pastries!

Enjoy (I did)!

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

Petrossian

I Just Want To Eat! 3/4/16 I Just Want To Eat! 3/4/16

Brunch at Court Street Restaurant and Bar in Hoboken, NJ

We got seated in their dining room that I admit misses a bit of the charm you would find in places like O'Neals or City Bistro. Service wise, it was efficient and courteous, checking on us if we needed anything. When we sat, and while we were looking at the menu, they brought us a fruit salad that was a nice touch.

Court Street Restaurant and Bar is one of the oldest family owned restaurants in this city. Opened in 1981, it is located off the beaten path and far from the busy bars on Washington street.

Bar at Court Street Restaurant and Bar in Hoboken, NJ

Fruit salad at Court Street Restaurant and Bar in Hoboken, NJ

They also offered some homemade Irish soda bread that was quite addictive.

Homemade Irish soda bread at Court Street Restaurant and Bar in Hoboken, NJ

Food wise, they have the basic brunch dishes: pancakes, French toast, eggs, etc. Each time we went, Jodi ordered their seared sesame ahi tuna salad that was quite good, the tuna being perfectly seared.

Seared ahi tuna salad at Court Street Restaurant and Bar in Hoboken, NJ

On my side, I tried their crab cakes benedict that were decent, topped with a perfectly poached egg. They were served with fries and...broccoli, that I asked not to include. Seriously: fries and broccoli???

Crab cakes benedict at Court Street Restaurant and Bar in Hoboken, NJ

So far the food was decent and I was really looking forward to try their cheeseburger that is supposedly The best cheeseburger in Hoboken. For the cheese, I picked Swiss and I decided to add sautéed onions, sautéed mushrooms and blue cheese.

Cheeseburger at Court Street Restaurant and Bar in Hoboken, NJ

When the burger came, it looked like a mess and I thought the presentation was unappetizing with all these sautéed onions on top. I admit that I would have preferred them to be caramelized and less quantity as well, lots of them ending up either on the plate or on the table. The kayser roll, that was toasted was fairly good, but, unfortunately, the meat was slightly overcooked, not that juicy and not so tasty. It was definitely not the best cheeseburger in Hoboken and I clearly prefer O'Neals or Hudson Tavern over this one.

I had a good time at Court Street Restaurant and Bar, even if the burger was a bit disappointing. Would I go back? Maybe for brunch, to try their Grand Marnier French Toast, or for dinner, the menu looking appetizing.

Enjoy (I did)!

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

Fette Sau, Best BBQ restaurant in Brooklyn

We finally made it to Fette Sau, crowned the best BBQ place in New York. And you know what? I agree! The food there was phenomenal, each piece of meat being so flavorful, moist and so tender it melted in my mouth.
This place is always packed, so, instead of going on a week end, we decided to go one of the days we were off, showing up at 5pm, the time they open. There were already few people waiting in front of the restaurant and I was surprised it was not more. Well, the crowd arrived 15 minutes later and the place was, as expected, packed, to the point that the tables outside would probably soon be used despite the cold (not so cold though) weather.

Outside Fette Sau, BBQ restaurant in Brooklyn

Dining room at Fette Sau, BBQ restaurant in Brooklyn

It is a cafeteria style restaurant: you order the meat, that is sold by the pound, you pay and then get a seat at one of the communal tables. I do not recommend the table next to the entrance, because it is where the line will form...

Meat display at Fette Sau, BBQ restaurant in Brooklyn

So, as it was my turn to order, I asked for a bit of everything. The person who was serving us did a fairly good job giving us enough food for one person (Jodi is not a big fan of meat, so it was mainly for me).

Tray at Fette Sau, BBQ restaurant in Brooklyn

It was composed of:

Sausage (the casing was real hard and it had fennel that was a bot overpowering):

Sausage at Fette Sau, BBQ restaurant in Brooklyn

Pulled pork shoulder (moist and I loved the burnt parts):

Pulled pork at Fette Sau, BBQ restaurant in Brooklyn

Pork ribs (fantastic, not completely falling of the bone, but very tender):

Pork belly (delicious, nicely fatty):

Pork belly at Fette Sau, BBQ restaurant in Brooklyn

Brisket (the best I ever had! it was so tender that I did not even need a knife to pull it apart and it literally melted in my mouth and that char was heaven):

Brisket at Fette Sau, BBQ restaurant in Brooklyn

The meat was fantastic and I loved the char each piece had. None of the pieces of meat were dry and the only one I did not really like was the sausage for the reasons I mentioned before. However, what was disappointing were the sides: no mac & cheese, no corn bread or corn pudding. No, what they propose is potato salad or broccoli salad! Seriously? Broccoli? We ended up with chips that they sold for $3 for a small bag and some pickles that were really salty.

Pickles at Fette Sau, BBQ restaurant in Brooklyn

For drinks, I went for root beer and Jodi for an orange soda.

Orange soda and root beer at Fette Sau, BBQ restaurant in Brooklyn

I heard so much about Fette Sau that I was glad I finally went there. This is definitely my number one BBQ place that I highly recommend. So, no need to ask me if I would go back...

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!

Fette Sau