BCD Tofu House in Korea Town NYC, New York

If you follow this blog, you may remember this wonderful moment I had at BCD Tofu House for their Grand Opening back in April (check out the post here!). I had the honor and privilege to be part of the ribbon cutting ceremony, standing next to the President and Founder of BCD Tofu House, Mrs Hee Sook Lee! 

Courtesy of AD Group Communique

So we decided to go back as regular customers. We went on a Saturday, for an early dinner and showed up there around 6:15pm. Believe me or not, but the place was packed! We waited 10 minutes and got our table, excited to try their food.

While looking at the menu, we noticed the table sets that had some sentences in Korean translated in English and with some help for the pronunciation. Reading it, I clearly realized that the couple of words I know in Korean might not be pronounced properly! Hopefully, I never offended anybody!!!

After we ordered, they brought to us some side dishes, called banchan, ritual that is typical of a Korean restaurant.

As we were looking, trying to figure out what was what, they gracefully explained each dish, although I admit that I do not remember the details for all of them.

Kimchi (fermented cabbage):

Squid:

Fried fish (first time ever I get that)!

Fish cakes:

Soy:

Seaweed (I do not like like it, but Jodi does):

Some dish made with veggies and gelatin:

The best for me was the kimchi (quite spicy) and the squid. 

As an appetizer, we ordered fried pork dumplings:

They were very good and the shell was crispy, but extremely hot! 

Then, this time, we wanted to try their bibimbap. Bibimbap is a rice bowl dish served in a piping hot bowl, so the rice gets this fantastic crust if you let it sit for some time!

Jodi ordered a vegetarian one, served with Tofu and a raw egg that cooked after being mixed in the bowl.

I ordered the regular one, with bulgogi beef. I asked or an egg and got a fried one:

Mine had tofu also and in term of ingredients, they were very close: mixed rice with vegetables, sauteed spinach, shitake mushrooms, carrot, zucchini, radish, served a red pepper paste that was not spicy. We also added some soy sauce to give some flavor. This was good, but it might not be the best bibimbap I ever had. In fact, when leaving, we noticed that most of the customers ordered the Soon Tofu Soup that we tried last time and that I really liked. So maybe we should have stuck with it! Well, I am sure I will go back anyway!!!

Enjoy (I did)!

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The Pink Tea Cup in NYC, New York - CLOSED!

I would not call our last visit to The Pink Tea Cup a revisit per se as it was the first time we went to their location near Union Square. Yes, close to the start of the blog, we went to their location downtown, that closed few months later. Then, few years ago, this one popped up and I promised myself to try it someday. That day had come! The place was for sure different: no communal table but a large painting taking an entire wall, pink walls in the back. 

This place serves comfort food and there was one particular Southern dish I really wanted to try there: chicken and waffles. Weird combination, but so good! It is like having an entree and dessert at the same time! What makes this place so particular is that they serve different proteins with waffles, such as catfish, shrimp...Also, they make all kind of waffles: plain, sweet potato, raspberry...

To start, we decided to share the fried green tomatoes. 

When the plate came, it did not look that appetizing. We had to ask for a sauce and they only had some caesar dressing that was pretty salty. We barely ate them! The tomatoes were a bit mushy and the breading we were expecting was breaking apart and quasi none existent. These are fried tomatoes! Don't be shy about the frying: we were not expecting a healthy dish!

Then, Jodi ordered the Mac and cheese. 

We could immediately see that they served it from a tray. It was good: lots of cheese (probably processed) and not dry. 

Them came my chicken and waffle:

Contrary to the first location I went to, there was a decent amount of chicken. Unfortunately, it was overcooked and so dry. The waffle, plain, was good but the syrup was so sweet (low quality) that at the end the waffle taste was lost in too much sweetness. 

So it was definitely not the best revisit for a restaurant and we left pretty disappointed. At least we tried!

Enjoy (...)!

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Dino & Harry's steakhouse in Hoboken, NJ

Yes!!! A dinner at Dino & Harry, one of my favorite steakhouses in Hoboken! We were so excited to go there as we always had great food there (well except for Restaurant Week where the quality of the steaks was not that great...)! My only complaints would be the noise level, but we asked to be seated next to the windows where it is quieter (also for the light for the photos...).

So, the ritual is always the same: we get the bread basket and butter.

Then, we got our steaks! Jodi ordered her usual petite filet mignon, served with mushrooms.

She also ordered some delicious béarnaise sauce with it. I think it is great when steakhouses propose a petite version if a filet, because otherwise, the pieces of meat can be so big! So it can satisfy anybody with a small appetite (compared to me...). The filet was very good as usual, tender and perfectly cooked (Jodi asked medium-well). Also, we appreciated the fact that the mushrooms were not overpowering at all!

Then was my steak: ribeye!

That was huge! 24 ounces! Probably the size of my head...I ordered it medium-rare and it was fantastic: tender, juicy, with a nice char and this incredible taste of charred fat! This is one of the best ribeyes I had! I know: that's a statement I have to live with!

With the steaks, we were happy to see that they resurrected the Mac & Cheese, one of the best dishes with meat, I think, besides fries or mash potatoes.

Well it was not the Italian Mac & Cheese they used to serve and that I tried to reproduce (check this recipe), but still. It was deliciously creamy: definitely recommended. 

Last we got dessert. I admit that I saved myself for dessert this time by not eating the entire ribeye. At least, in the US, if we do not finish, we can take the food home and not waste it. It is a concept that does not exist in France (although quantities are smaller), except for wine in very limited number of restaurants because patrons were not ordering a bottle (wine by the glass is rare), thinking that it would be a waste. 

So, back to dessert, we decided to go for the Snowboken: vanilla ice cream, chocolate fudge, marshmallow, crumbled Oreo cookies and shaved coconut. 

I liked it, but Jodi not so much! It was a good take on a sundae and perfect for a warm weather.

It was a great dinner: great food and great service. Dino & Harry remains one of my favorites!

Enjoy (I did)!

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Vive La Crepe in Greenwich Village, NYC, New York

Crepes: a typically French dish that some people call thin pancakes...I love crepes. In fact I learned how to make crepes at school, when I was probably 7 or 8... So I was really excited to try Vive La Crepe, located near Union Square! It is Jodi who found this place and we added it to the long list of places to try. 

This small place was fairly busy and the staff was efficient. At least, they had five crepe makers to work with!

The menu offers sweet and savory choices, French inspired for the most part. 

Jodi ordered the ham and gruyere crepe:

I ordered the raclette:

Raclette is a dish popular in France and Switzerland, where cheese is melted on potatoes. So this crepe was made of cheese, boiled potatoes and prosciutto. There was enough meat, but clearly not enough cheese! Also, the potatoes were bland; I would have preferred less potatoes or maybe skin on would have given a bit of taste. 

The ham and cheese did not have enough ham...and cheese either!

What was very disappointing was the crepe batter: weird taste! I do not understand how they can screw it up! It is so simple to make ( I should post the recipe!). 

For dessert, we ordered the sugar and butter crepe and the banana and Nutella one:

I could unfortunately not get past the taste of the batter. Too bad because there was a lot of nutella!

So it was clearly disappointing ! And pricey! Bar Suzette remains for me the best so far, although I am always amazed by the cost of this cheap dish!

Enjoy (...)!

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Brunch at Craftbar in NYC, New York

I have become a fan of Tom Colicchio: not for his personality on TV, but his food! We tried Colicchio and Sons and the famous TC Burger that is for me the best burger so far in New York City. So, last time, we were close to Union Square, trying to find a place for brunch and decided to try Craftbar as it was on my wish list of restaurants (trust me: it is a very long list). The place is gorgeous: high ceilings, dark wood with a gateway across the restaurant joining the wine cellar that you cannot miss.

Similar to Colicchio and Sons, although a bit industrial looking, there is this sense of space, modernity and warmth. 

For brunch, the menu offers pretty standard brunch dishes, but just reading their description, you know that it is different and you wish you could order everything! After a difficult time to make up our mind, we ordered our food. Jodi ordered the croque Madame:

Croque Madame is a croque Monsieur with a fried egg. It was served with mustard and pickles.

What definitely made this dish successful is the sauce Mornay that is the Béchamel sauce with additional shredded or grated cheese. This was fantastic and very filling. 

On my side, I ordered the braised mushrooms and poached eggs:

Even if I preferred the croque Madame, I liked that dish: the eggs were perfectly poached (I hate when the yolk is overcooked), there was a lot of fontina cheese and lots of mushrooms that gave an earthy dimension to the dish and contributed to the balance of flavors.

This was definitely a great brunch and I look forward to going back to try their Craftbar “Double Stack” Burger!!!

Enjoy (I did)!

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Island Burgers and Shakes in Hell's Kitchen, NYC, New York

Island burger is a burger joint located in Hell's Kitchen. This place has been there for years and I probably went there 8 years ago! I think that at the time, the menu was simpler. This time, I was very impressed by the wide variety of dishes: they have close to sixty different types of burgers with names like Bourbon Street, Hippo or El Camino, each being prepared with different ingredients and a different level of spiciness. They also propose the same dish in two ways: burger or churascos, that is grilled chicken.

I decided to pick The people's choice burger, made with swiss cheese, sauteed mushrooms and sauteed onions.

It came with slices of tomatoes, onions, pickles and lettuce. The bread was a potato bun with lots of sesame seeds, too many I have to say.

The burger was disappointing: the meat was flavorless and a bit dry (I ordered medium well because the waiter told me that medium would be pink in the center, but also all around). 

My friends Benny and Shaj ordered the Mulberry street churasco in ciabatta bread:

For sure the sandwich was big! I tried the chicken and it had a nice flavor coming from the grilling. Unfortunately, I found it dry.

Then we ordered fries:

as well as onion rings:

Both were very good. The onion rings were not too greasy, but some were a bit overcooked. The fries however were very good: crunchy on the outside and soft on the inside as I like them.

Last, to go with the burger, I decided to go with the black and white milkshake!

It looked beautiful and very appetizing. Instead of being a mix between a vanilla and a chocolate milkshake, it was chocolate sauce and a thick vanilla milkshake that was very tasty and had a perfect consistency. This was the best part of the meal in fact!!!

The dinner at Island Burger and Shakes was disappointing and pricey: I would have definitely preferred a smaller menu made to perfection. But it was not the case. The only highlight was the milkshake...I'll pass next time!

Enjoy (...)!

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The Capital Grille in Midtown, NYC, New York

The Capltal Grille in Midtown, NYC, New York

I went recently to The Capital Grille, for lunch. It was a first time. I guess I always thought that this was a big chain where quantity would be the priority over quality. I was wrong...entering the restaurant, you can immediately feel it is a fancy steakhouse!

The Capltal Grille in Midtown, NYC, New York

As a proof, they have lockers on both sides of the entrance that regulars can rent for $350 a year to store their wine. 

On the left is the giant bar:

The Capltal Grille in Midtown, NYC, New York

In the front is the dining room, that kept the feel that steakhouses use to be places for men, with darker colors and leather. Good light though, not as dimmed as in most of the steakhouses I visited, although it was lunch time and not dinner.

The Capltal Grille in Midtown, NYC, New York

Then the main dining room that is huge!  It is on two floors with very high ceilings giving incredible dimension to the place. What I liked were the booths, accommodating two people.  I love booths: we do not have that in France and at first, I discovered them in movies and TV series. Love it!

An interesting thing they do is changing the color of the napkin depending on the color of you outfit: white napkins are linty so if you wear dark colors, they will replace them with black ones! Very thoughtful.

After they brought us some bread and butter with a bit of salt, I was ready to order!

bread at The Capltal Grille in Midtown, NYC, New York

There are couple of dishes I love in steakhouses. For appetizer, crab cakes are my favorite! At The Capital Grill, they have lobster and crab cakes!

lobster and crab cakes at The Capltal Grille in Midtown, NYC, New York

Nice presentation! There are two cakes, served with a refreshing corn salad and a tartare sauce that seemed to be homemade. I could immediately see that they were not using too much breading, that is a good starting point! The pieces of crab were kind of small, however, you could see pieces of lobster. It was a decent lobster and crab cake, but not as good as Ruth's Chris or Del Fresco.

Then, I got my filet mignon, ordered medium rare:

filet mignon at The Capltal Grille in Midtown, NYC, New York

This piece of meat was gorgeous and perfectly cooked, with a bit of salt all around, accentuating the taste of the meat. Unfortunately, they served the steak with a sauce made of beef stock, butter and herbs that was overpowering.

I was able to try their filet mignon served with Cipollini Onions and Wild Mushrooms:

filet mignon at The Capltal Grille in Midtown, NYC, New York

This one, cooked medium, was perfect: juicy and tender.

With the meat, I asked if they had any sauce and ended up with a delicious bearnaise sauce:

bearnaise sauce at The Capltal Grille in Midtown, NYC, New York

As a side, I tried the truffled fries:

truffle fries at The Capltal Grille in Midtown, NYC, New York

When they arrived, I could immediately smell the truffle oil. These fries were very good: crispy on the outside and soft on the inside.

Last was dessert...I could not resist the chocolate hazelnut cake:

chocolate hazelnut cake at The Capltal Grille in Midtown, NYC, New York

It was huge but so good! The chocolate cake was moist and the chocolate hazelnut cream was divine. In fact, I was mainly eating it!

Needless to say that I was full when I left The Capital Grille. It was good, but not to the point where I would recommend it strongly if you are looking for a steakhouse. Ruth's Chris, the Old Homestead or Dino and Harry are still the best for me!

Enjoy (I did)!

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Vegetarian dinner at Zen Palate in NYC, New York

Zen palate was the first vegetarian restaurant I went to, when I was dating Jodi. I would characterize their food as Chinese inspired vegetarian cuisine: makes sense considering that if you are vegetarian, Asian restaurants has been for a long time the perfect place for you, although it is changing more and more. I still remember their location at Union Square, that closed few years after and then reopened close by and then closed again...They also have a location in Hell's Kitchen and if you recall, we walked out of the restaurant the last time we went because they completely forgot our order. We decided to give it another chance though. 

We went on a Friday evening: the restaurant was busy and they sat us in the back, a room that looks less modern than the one in the front.

To accompany the dinner, I ordered a soy milk. I love soy milk: it is not milk so it does not taste like milk for sure if you never tried. It has this weird taste and can have a richer texture than cow milk; it is perfect for lacto vegetarian or vegan diets, or people who are either lactose intolerant or have a true milk allergy. Some people, like me, like it plain, others prefer it flavored with vanilla or chocolate (No, I have not been endorsed by the soy industry!!!).

For starters, we ordered the scallion pancakes:

They put inside some soy protein, so i is like a sandwich. It is one of my favorite appetizers at Zen Palate. The pancakes taste like the ones you would have in any Chinese restaurant, are a bit crispy and not greasy. The addition of the protein is nice, but not necessary.

Jodi ordered The Sweet and Sour sensation:

It is a soy protein that is fried and dipped in sweet and sour sauce. It reminds me in a certain way of sweet and sour chicken. It was served with blanched broccoli as well as brown rice and a spring roll. The spring roll was too doughy and the broccoli bland. However, the protein smothered with sweet and sour sauce was fantastic: extremely tasty, you would probably forget it was soy protein when eating it, even if the texture is softer than chicken. It is definitely a good dish to try if it is your first attempt at vegetarian food.

On my side, I got the Cantonese pan fried noodles:

The plate was big and the presentation very nice with the colors of the veggies (sweet peas, mushrooms, cauliflower, broccoli, bokchoy and carrots). The sauce was Kung Pao sauce.

First, they should have chosen a better plate, because when they brought it, I thought I would end up with some sauce on my pants! Then, I was disappointed by the amount of noodles that was not enough compared to the veggies. Last, the veggies were a bit bland. I only appreciated the mushrooms and sweet peas. Too bad!

I think Zen Palate is good, but a bit pricey compared to the food you could get in a good Chinese restaurant in NYC. If it is your first time trying vegetarian food, I suggest the Sweet and Sour Sensation as well as the scallion pancakes.

Enjoy (...)!

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Scott's pizza tours in NYC, New York

Before reading this post, please note that, in accordance with the FTC guidelines, I must disclose that I was contacted directly by the booking site Vimbly and that the tour was complimentary. However, the opinions expressed in my blog are 100% my own!

Last Sunday, I was invited to a pizza tour in New York City operated by Scott's Pizza Tours. It has been a while since we wanted to try a food tour as we have never done it and as we like food, it is a great opportunity to discover places not only with a fork, but also by learning stories about the visited places. 

They proposed that I pick any tour that Scott proposes, bus or walking. I decided to take the bus tour, thinking that, with a bus, we would probably end up in one of the five boroughs. And I was right as you will read later!

The rendez-vous was at 10:45am in front of Lombardi's Pizza, licensed by the City of New York in 1905,  hence the oldest pizzeria in the US. Well, is there any better place to start? Scott met with all the participants (some of them coming from Australia), chit-chatting with each of them (where are you from? Oh! From XYZ? Do you know the pizza place called ABC?) and, at that moment, we figured out that it would be fun, Scott having the perfect personality for this type of job!

We entered Lombardi's Pizza from a side door and after some tourists who were not part of the tour and  innocently followed us were gently showed the door, the tour started. Or maybe I should call it as Scott did: not a tour, a support group! Because you must love pizza to go to a pizza tour! It started with some facts: 67,000 pizzerias in the US and 2,000 in the five boroughs.

Then, Scott gives us some history about pizza and its origins, insisting on the fact that it was made with scraps from food thrown on a pita bread in Naples way back then, pita was was used in coal ovens to lower their temperature. Then pita became pizza! He also talked about the difference between the pizza in the US and in countries like France and he was on point: in France, a pizza is always a personal pizza (of a good size for sure) and is eaten with a knife and fork. It is often elevated in fact. For instance, I use to eat a smoked salmon pizza: it was a cheese pizza where smoked salmon was added on top, right before serving, and with a nice touch of Crème fraîche and some dill.

After telling us the story about Lombardi's (I am not going to tell you everything Scott said!!!), we headed out to the kitchen where we saw the coal oven. There, they cook the pizza for 3 to 3 and a half minutes.

This is where a food tour is great: not only do you get the story, but on top of that you can access certain areas usually denied to regular customers. But for Scott, it was not a problem! He knew the staff in each of the pizzerias we went to, talking and joking with them.

So, after taking pictures of the oven, we went to the dining room where a pizza tour survival kit composed of a notebook, a pencil and some candies was waiting for us. Pretty useful: as I was taking my photos, Jodi took some notes. We quickly started to see the pizza coming and we each got a slice.

Everybody was looking at the slice to determine the particulars of the crust, the pizza sauce and the cheese, as well as the cheese to tomato ratio or CSR as Scott called it. The pizza was a margherita made with fresh mozarella and San Marzano tomato sauce (raw).

Then we went outside to catch the bus to the second location: Luzzo's. I knew Lombardi's Pizza as I went there months ago, but did not know at all this one! So I was very excited! So the bus pulled out and...it was a school bus!

That is true that we were like pupils going to the pizza school. 

So we arrive at Luzzo's and sat in the back, next to the brick oven.

After receiving a bit of information, we went in the tiny kitchen to observe the pizza making process, once the dough was ready. So we saw this guy shape the pizza dough with his hands, but he did not do like a big show where the pizza would go over his head, spinning! 

In fact, Scott showed us how it was working, using a dough that he took from the kitchen, the staff of the restaurant wondering what he was doing!!! He then asked us to take the dough on each side, with the top of our hands and pass it from person to person, stretching it naturally and with no effort. 

So, back to the guy in the kitchen. First he was shaping the dough to a pizza size:

Then he added some raw tomato sauce. 

Then some fantastic mozzarella di buffala, coming from Italy and made from water buffalo. 

He then put the pizza in the oven for approximately 1 minute and 45 seconds, rotating the pizza from time to time.

Et voilà!

There, the stability of the crust was different: at Lombardi's Pizza, although thin, it was not floppy. At Luzzo's, it was very thin on the center and thicker on the outside, like any Neopolitan pizza should be, with a nice blistering on the outside, caused by the flames. Well, when I say that the outside of the crust was thicker, I should say swollen because when they stretch the dough, they gently push the air and gas to the outside and that gas will puff up during the cooking process. Let me tell you: that crust was fantastic, with this wonderful char! 

So the dough was soft, thanks to the flour used (double zero), but also because they do not work the dough too much. 

A nice touch at Luzzo's was the olive oil on each table where you could dip your pizza. 

So it was then time to ho to our next stop: J&V in Bensonhurst, Brooklyn!

I was very excited because we do not go there that much! I know: we should considering the restaurant scene over there. 

So, J&V stands for Johnny and Vinny, the original owners. This place looked more like a pizza parlor than a full restaurant, with stools in the front and tables in the back overlooking a large amount of pizza boxes... They are more like a typical NY pizzeria. Good to know: sodas cost only $1 there that is great considering that a lot of places charge a lot for just a can!

Their oven is a gas oven that has an interesting particularity: it has several rotating panels where they cook the pizza. When they open the door, only one tray is exposed to the outside, limiting the loss of temperature.

The pizza there was the grandma pizza. The way they prepare it is that first they cook the dough for 10 minutes, with just a bit of sauce (so the dough does not dry out), then add the cheese, the tomato sauce, and then re-cook it for 5 minutes. I did not like it: the crust was too hard, overcooked. 

After this, we went to another pizzeria in Brooklyn: Sam's. Ok, you would not know it is a pizza place except if you notice "Brick Oven Pizza" on the second floor windows!

Sam's has been serving pizza in Cobble Hill since 1930. When you enter, you cannot miss the basil that they grow and serve on the pizza during the Summer time.

We entered and got greeted by Louis who has a fantastic personality. Seeing him interacting with Scott was like a TV show: fun to watch! There also, we went to the kitchen to observe the cooking of the pizza in their brick oven.

Until Louis served us the pie:

The slice was denser than in any of the pizzeria we went to, with lots of tomato sauce (raw before going to the oven) and lots of cheese. It was good that we finished with this one for two reasons: it was very filling and very good, finishing the tour on a high note!

We went back to the City with our bellies full, still getting some information from Scott about diverse topics related to pizza. For instance, he explained that a good way to heat a pizza is to use a pan. We also learnt that he will release soon a book on pizza boxes!

We had a great time and it was a great food tour. If you ask me why you should go:

• Scott's knowledge about pizza is incredible (I think he has been doing it for more than five years) and he has a true passion for what he is doing.
• You have access to kitchen / oven that you probably would not have access to if you were a regular customer.
• It was instructive and entertaining. On top of that, you never know where you will end up and if you like food and discovering new places, Scott's Pizza Tour is for you. 

Now, if you want to know how I rank the pizzerias we went to:

1. Luzzo's
2. Sam's
3. Lombardi's pizza
4. J & V

Enjoy (I did)!

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Molly's cupcakes in the West Village, NYC, New York

If you walk on Bleecker, you cannot miss this bright yellow store that houses Molly's cupcake. The place was not totally unknown to us as we saw them on Cupcake Wars, a TV show where several contestants have to show some creativity to showcase their cupcakes and battle against each other until only one stands. Molly's cupcake, that originated in Chicago, was one of them. If you wonder where the name is coming from, do not start imagining that it is the name of the founder. No, his name is Johnny and named this place Molly, in remembrance of his third grade teacher, Molly, who use to bake cupcakes whenever one of the pupils she was teaching to had a Birthday. I guess that this is also because of his childhood memories at school that Johnny decided to put swings inside where you can sit to joyfully eat your cupcakes. We went twice: the first time we sat there and the second time at a table.

This place has something that I truly appreciate: a way to make your own! I wish any pastry shop would have that!

You can make a mini or a regular size cupcake and pick, in order: the size, the type of cake, the frosting and any topping you want. The fact that they propose mini size is great because it allows you to try different flavors. The first time we went, it is what we did!

Jodi went for a mini vanilla with vanilla frosting, coconut and sprinkles for toppings (there was a tiny portion of coconut).

I went for a banana cake (regular as they do not offer mini size for this one), chocolate frosting and brownie chunks.

The last cupcake that time was a mini red velvet cake with cream cheese frosting, a classic!

The vanilla and banana cakes were good and moist; however, the red velvet cake had an off taste, as if the ingredients were not well mixed together. Also, the frosting on each of these cupcakes was too sweet and the cream cheese frosting was like having cream cheese directly on the cake. Disappointing!

When we left, we thought that we would never come back, but we finally decided to give it another chance! That time, we went for cupcakes of their creation. Jodi ordered the Birthday cake one.

I ordered the Cookies & Cream:

It was again disappointing: the cakes were good, but the frosting on each was not good! The Birthday cake frosting was bland and the cookies & cream was too sweet.

After two visits, I am sure that it will not become one of the spots I would go to if I want something sweet! Sweet Revenge, that is close by, is far better! Also, I have to mention that one of the owners who served us twice was not very nice, as if we were bothering her! So, no regrets!!!

Enjoy (...)!

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French roast in NYC, New York

French Roast is a French bistro that has two locations in New York City: one Downtown and one Uptown. It is affiliated with some of the famous French bistros / brasseries like Nice Matin or Marseille. 

The decor is pretty standard with its bistro feel, accentuated by the old ads that I love to look at: colorful and amazing. 

The menu is also standard for a bistro, with the traditional dishes: escargots, moules frites, steak frites...

We decided to go for appetizers only, so we could try several dishes and hopefully dessert!

I started of with the escargots de Bourgogne:

They were cooked in butter, garlic and parsley. Good, but it was as if they added something else, the butter being overpowered by a secret ingredient, that reminded me the taste of escargots made with Pastis...

Then, we shared the Goujonettes or crispy Atlantic Pollack fritters:

They were like fish beignets and the sauce was like a lemon preserved aioli (you could not miss the hints of lemon)! I really liked it: the fish was flaky and perfectly cooked. The batter was soft and not overpowering. A great appetizer to share!

Then, Jodi got the salade d'été:

It was made with bucheron goat cheese, grilled corn, summer squash...

It was pretty good and a nice twist to the salade de chèvre chaud (goat cheese salad) that Jodi loves to order when we go to France. 

On my side, I ordered the confit de canard or petit salad. 

It was a house made duck confit simply served with frisée salad. I loved it: tasty, it was not salty, that is often the case with that dish. Perfectly slow cooked or shall I say over cooked, the meat fell of the bones! Delicious!

Then, we decided to share a dessert and went for the chocolate mousse. 

It was made with three layers of chocolate: white, milk and dark, each if them having a different texture, more dense as the color went darker. It was very good, light and again a nice twist on the very traditional chocolate mousse. 

The food at French Roast was very good and I am sure we will be back to try other dishes! I would like to mention, however, that the service was not great and took forever, although the restaurant was not that crowded that night! Nevertheless, the food was worth the wait!

French Roast
Greenwich Village
78 W 11th St
New York, NY 10011

Enjoy (I did)!

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Maison Kayser in NYC, New York

Maison Kayser, located on the Upper East side is the flagship restaurant of French Chef Eric Kayser who opened this place last year and is currently in process of opening additional ones near the Flatiron and Columbus Circle. It is an interesting place. At the entrance, is the store where you can look at the yummy pastries and viennoiseries. 

Then, on the right is the dining room where we decided to sit. 

The staff was dressed with sailor t-shirts ("t-shirt marin") that are mainly worn in West of France, particularly in Brittany. 

We already had lunch before, at Francois Payard Bakery near Columbus Circle, not at the one that opened across the street from Maison Kayser recently!!! So we decided to have coffee and desserts. 

Jodi had a mint green tea that she loved, as well as a Mille feuilles. 

I was so disappointed when I saw the Mille feuilles! It was not at all the traditional one and was really not as good. I mean, the best part in the Mille feuilles is the icing on top that is phenomenal and this pastry did not have any! 

On my side, I ordered a cafe gourmand.

The concept of cafe gourmand is coffee with small size pastries. It started few years ago in France and is now quite common.

The pastries we got were: financiers (bottom left), Paris Brest (top left), tarte au citron (lemon tart - top right) and raspberry tart (bottom right). 

The financiers were good, but not as dense as they should be, missing a bit the almond taste. 

The tarte au citron had a very weird after taste. 

The Paris Brest shell was overcooked and the cream so so (praline cream).

Only the raspberry tart was good. 

We also shared an elephant ear or palmier. 

It was big, but unfortunately overcooked and dry, missing the buttery taste that makes this cookie so good. 

Fortunately, I tasted the viennoiseries another time. It was the chocolate croissant and the pain aux raisins. Both were good, although the pain aux raisins was a bit undercooked. 

Yes, it was disappointing because so many people told me good things about this place. I think that Dominique Ansel Bakery is much better, serving incredible pastries that would satisfy any sweet tooth!

Maison Kayser
1294 3rd Ave
New York, NY 10022

Enjoy (...)!

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A visit to Princeton, NJ!

Recently, we went to Princeton for the day to visit our friends Livia and George.

It was the perfect occasion for me to see the campus as I heard so much about it. It was beautiful with this spectacular architecture, its gardens and so much green (well, in figurative too).

For lunch, Livia and George proposed to eat in one of their favorite places, apart from the main Street. 

We did not go to the restaurant, Blue Point Grill, but to the store on the left, Nassau Street Seafood Produce and Co, where they had an impressive selection of seafood, from lobster, crab, clam and all sorts of fresh fish that can be cleaned to order. They also have caviar!

Their fish tank with all these big lobsters was pretty impressive!

There, they offer a menu going from soups, salads, sandwiches...and you can even see them preparing it, in the small kitchen behind the counter. 

Jodi ordered a salad with fresh tuna.

The sauce was Caesar dressing. It was good, not overdressed and the fish (lots of it) tasted fresh. The only regret is that it was cooked all the way through and not pan seared with a red center. 

On my side, I ordered the lobster bisque. 

I was surprised to see them take an already prepared and packaged soup and serve it. They made it though and it was pretty good with little chunks of lobster in it! 

Then, I decided to try their fish and chips.

I could observe them preparing it and fry it. Made me hungrier! It was good: fresh fish well cooked, light and crispy batter that was not greasy. The fries that came with it were perfect too. 

Definitely a good choice off the Main Street!

Nassau street seafood and produce Co / Blue Point Grill

258 Nassau St
Princeton, NJ 08542

Then, we went to Small World Coffee..for coffee. 

I ordered a cold macchiato that looked fantastic with the cream on top!

Jodi ordered an iced mint lemonade that was just ok, but really refreshing considering how hot it was outside! 

Small World Coffee

14 Witherspoon St
Princeton, NJ 08542

Last top was at House of cupcakes. 

This store is known because it won Cupcake Wars! We decided to share a red velvet. 

It was delicious: moist and tasty cake, fantastic cream cheese icing that was not too sweet. 

House Of Cupcakes

30 Witherspoon St
Princeton, NJ 08542

Needless to say that the walk around Princeton was necessary to digest all this good food! We definitely had a great time and are looking forward to go back to try some other fantastic food!

Enjoy (I did)!

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Jacques Brasserie on the Upper East Side, NYC, New York

With a name like this, Jacques Brasserie is surely French! I know this place from when we used to live on the Upper East Side. We went often for their steak frites with béarnaise sauce, as well as their chocolate soufflé. So, after going to the Metropolitan Museum to see the Punk costume exhibit, we decided to go back to Jacques Brasserie for brunch. The place did not change: spacious, with the large mirrors on the walls, the warm atmosphere projected by all the dark wood, and the old ads all over the place, giving to the place some authenticity. 

I recognized most of the items on the menu. After we ordered, they brought us some delicious bread, warm and a bit crunchy in the bottom. 

I started off with the escargots de Bourgogne. 

They served it out of the shell and yes, some people may find them disgusting looking, but they are so good!

I used the bread to dip it in the sauce made of butter, garlic and parsley. This was very good and as escargots de Bourgogne should be: no need to add anything else like bread crumbs for instance! If you never had them and would like to try, this is the place to go! 

For entrees, Jodi ordered the salade niçoise.

This salad comes from Nice, a lovely city South of France known for its beach front called La promenade des Anglais. It is composed of tomatoes, green beans, tuna, Hard-boiled eggs, olives, anchovies and dressed with a vinaigrette. The olives are normally small, called olives niçoises, that are difficult to pit, so they put some black olives, pitted. If you go to France, normally, the tuna is canned. But, most of the restaurants are trying now to elevate this dish and serve it with seared tuna that is for sure much better, but pricier!

I then had the crepe jambon-fromage (ham and cheese):

There were two Crepes filled with cheese and ham and topped with melted cheese: message here is that if you like cheese, this is a good choice!!! The crepe itself was good, probably made with white flour rather than buckwheat considering the light color. It also came with a salad that was a good addition, kind of making it as if it was healthier...

It was a wonderful brunch at Jacques Brasserie, that brought back lots of memories. Jacques Brasserie remains one of my favorite French restaurant in the city.

Jacques Brasserie

204 E 85th St 

New York, NY 10028

http://www.jacquesbrasserie.com/

Enjoy (I did)!

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Abbottega, Authentic Italian Restaurant in NYC, New York - CLOSED

Before reading this post, please note that, in accordance with the FTC guidelines, I must disclose that I was contacted directly by the restaurant or a PR and that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Abbottega, Italian Restaurant in NYC, New York

I was recently invited to try Abbottega, an Italian restaurant that opened this year in the West Village. I like the way the owner, Davide Ranucci narrates the story of this family business that started 100 years ago in Italy:

"

It all began in 1913 when my grandfather Giulio opened his “Osteria” in Montefiascone, a small town with an enchanting view of the lake Bolsena, just 60 miles from Rome...a territory, with a high concentration of mountains and hills.

At “Abbottega” in all these years, we have proudly served our traditional meals to our guests (including Cardinals) who used to come to us by carriages, bicycles, motorcycles, antiques automobiles (with drivers always blowing their horns twice) and today, with modern cars equipped with A/C and navigation systems!"

dining room of Abbottega, Italian Restaurant in NYC, New York

Entering the restaurant was like traveling to Italy: they did a great job with the decor made of white bricks that sometimes look weathered, the dark solid wood tables and the counter at the entrance that not only features wine from Italy, cured meat or cheeses, but is also where the Chef will make fresh pasta. Yes, all their pasta is fresh and this is definitely a plus for a restaurant! They should definitely mention it on the menu (wink, wink)! 

pasta making at Abbottega, Italian Restaurant in NYC, New York

Interestingly, "bottega" is the studio of the master artist in Italian, where apprentices and students learn by participating in the work. It was a good opportunity to taste the creations of the artist, the Chef!

In the back, where we got seated, is a large photo of the owner's Grand-Mother, overlooking the dining room, as if she was still present, making sure the tradition continues. Her photo is also on the menu.

Falanghina wine at Abbottega, Italian Restaurant in NYC, New York

They served us a tasting, with a glass of Falanghina from the region of Campania in Southern Italy, a white wine sipped cold. While waiting for the food to come, we looked at the small menu that was definitely mouth watering. Roy, the manager of the restaurant explained to us that they are serving simple traditional dishes using organic ingredients and grass fed meat.

We started the dinner with some bread and appetizers:

Bread at Abbottega, Italian Restaurant in NYC, New York

The bread with a spread made with arugula, potato and some parmesan cheese. Quite good.

Then came the Carpaccio di salmon marinato: salmon carpaccio served with spinach and oranges.

Salmon Carpaccio at Abbottega, Italian Restaurant in NYC, New York

It was served with some mayonnaise. Good and fresh, the best combination was the salmon and orange together. 

The second appetizer was the Crema di pomodoro e gamberi or chilled tomato soup with shrimp:

Chilled tomato soup with shrimp at Abbottega, Italian Restaurant in NYC, New York

Now, that is what I am calling shrimp! They were of a nice size, butterflied, perfectly cooked and paired well with the creamy tomato soup. That day was a very hot day and we surely appreciated that the soup was chilled. 

The last appetizer was the Calamaro Spadellato or sauteed calamari with tomatoes and green beans.

sauteed calamari at Abbottega, Italian Restaurant in NYC, New York

I always have a bit of apprehension when I eat calamari, because sometimes you end up with something rubbery and chewy. It was not the case: very tender and simply prepared with a bit of pepper. 

Then we tried the fresh pasta!!! The first dish was the Ravioli di carciofi or artichoke ravioli.

artichoke ravioli at Abbottega, Italian Restaurant in NYC, New York

These ravioli were Jodi's favorite! They were served with crispy prosciutto and parmesan. The ravioli was fantastic: very thin with a delicate taste, I could imagine the same dough with so many combinations, from mushrooms, to cheese, squash...Also, I typically do not like artichoke if not in a salad, but it was pretty good served in a ravioli. The only part of the dish I did not like was the crispy prosciutto that rendered too much saltiness.

The second pasta dish was the Lombrichelli Amatriciana:

Lombrichelli pasta with pomodoro sauce at Abbottega, Italian Restaurant in NYC, New York

When the plate came to the table, we could smell the tomato sauce that was delicious. The pasta, that were cooked al dente. I would have preferred them just a bit more cooked because they were thick, but otherwise, they were good.

Then was the secondi or main course (what, so far it was just the appetizers???). They served us the Tagliata di manzo or grass-fed skirt steak with roasted vegetables.

Grass-fed skirt steak at Abbottega, Italian Restaurant in NYC, New York

Once you have tried a great steak in a steakhouse, it spoils all your future experiences and makes you more picky about meat. That is why I rarely order meat if I am not at a steakhouse. But when I do, I sometimes have a good surprise. It was the case at Abbottega: the meat was very good! Cooked medium, it was extremely tender and had this delicious taste that meat will have when grilled. Also, the sauce all over it was made with beef stock that was reduced. I appreciated the fact that the sauce was not overpowering allowing the meat to shine. The vegetables were eggplant and zucchini that were a nice complement.

Finally was dessert! At this point, we were wondering how this will end as it was definitely a spectacular culinary experience! They brought us three desserts:

desserts at Abbottega, Italian Restaurant in NYC, New York

From left to the right: yogurt cake with candied oranges and drizzled with creme patissiere (also in the bottom right of the photo), espresso panna cotta and strawberry semi fredo. My favorite was the yogurt cake that interestingly is called "plum cake" in Italy, although there are no plums in it! It reminded me of a yogurt cake I baked at school when I was a kid and brought back some good memories! The semi fredo was also very good and refreshing with a nice texture.

You are probably wondering why I did not talk about the panna cotta? It was not my favorite. I love coffee (some say I bleed coffee), but not in desserts and the panna cotta did not change my mind.

We finished the dinner talking to Roy about the restaurant and his past experience in some well known NYC spots. He surely made this experience pleasurable, providing us some quite interesting information. I have now added Abbottega to my list of favorite Italian restaurants in New York, next to Morandi!

Abbottega

14 Bedford St 

New York, NY 10014

http://www.abbottega.com/manhattan/index.php

Enjoy (I did)!

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Another attempt to get a Cronut at Dominique Ansel Bakery in NYC, New York !

There has been a storm in NYC the past months and it is called a Cronut. No, it is not a prehistoric artifact, simply the genius creation of Chef Dominique Ansel that combines a croissant and a donut. Before I explain why it is not as simple as that, let me tell you that I am a big fan of Chef Ansel, because he could have just gotten comfortable and serve classic French pastries. That would have for sure been a hit. Instead, he decided to propose classic desserts sometimes introducing a twist, such as the Paris-New York, that is his take on the Paris-Brest, where the praline cream is replaced by peanut butter. I tried it; I enjoyed it!

So, why is the cronut (that is now trademarked) is not just a fried croissant with some glaze on top? As it says on the website of the bakery:

Made with a laminated dough similar to a croissant (but not exactly), the Cronut™ is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts™ are made fresh daily, and completely done in house. The entire process takes up to 3 days.

There is only one flavor of Cronut every month. The inaugural flavor in May was Rose Vanilla, and for June it is Lemon Maple".

The cronut. for the past weeks, has been in every newspaper or on TV. It has also been featured in the foreign press, the proudest being the French press as Chef Ansel is from France. But the incredulity of people came from seeing the long lines and the black market where you can find the cronut for up to $50 (it costs $5). The frenzy has been such, that they limited the cronut to two per person. So we decided to go at some point, thinking that this frenzy would be over. We showed up at 8:30am on the week end and were astonished by the number of people already waiting in front of the bakery.

People were excited, but also anxious, not knowing if they would be able to get that precious little thing. At the same time, people bonded, talking about this phenomenon or answering to the questions of passerby who were wondering why there was such a line in the street. Some of them were surprised to hear that people were waiting for a donut, others asking what a cronut was. Most of them leaving saying "I hope it is good!". 

After 1h30, we are close to the door. One of the employees of the bakery announces that there might not be enough cronuts to serve everybody in line. 15 minutes after, we are in front of the door. A woman exits the bakery with a bag claiming: "I got the last one!". Nice to mock us, the poor people who waited 2 hours to hear they were sold out! Fortunately nobody had the idea to jump her, but you could see some despised her for continuing to say that she had the last one (she kept saying it!). At least we heard that she arrived at 7:30am, meaning 3 hours wait and one hour before us! No regrets on our side, but a bit of disappointment. Some people left, also disappointed, but we decided to stay to get some breakfast.

There was still a line inside, so we had time to look inside the kitchen, through the window that separates it from the rest of the bakery. It was so small, so they must have another room to prepare all these mouth watering pastries and viennoiseries!

Then we saw one of the staff members making madeleines (they are prepared to order). Graciously, he handed some over to us so we could try them, probably also feeling bad for us.

They were fantastic: buttery, warm, with a bit of lemon zest, I could have eaten a full batch!

But I had another item in mind: the almond croissant!

I was at first put off by the confectioner sugar on top because I do not remember any when I was in France. But the first bite made me forget that! It was amazing: buttery, it had a lot of almond cream that was delicious. It is one of the best almond croissant I found in NYC! Yes, I repeat: it is one of the best almond croissant I found in NYC! 

Jodi went for the DKA or Dominique Kouign Aman, that cannot also be missed if you go to Dominique Ansel Bakery!

Look how good it looks with the sugar all over!

So, were we disappointed that we did not get the cronut? Yes, but it was a fun experience and we ended up with a delicious breakfast. So Dominique, please make more cronuts!!!

Updated on 8/18/13: you may think it is over, but it is not! Check out this post and see how it ended up...

Enjoy (I did)!


Dominique Ansel Bakery
189 Spring St
New York, NY 10012

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Bambootori, Japanese Yakitori in NYC, New York

I discovered Bambootori a month and a half ago, trying to find a place that serves quick and cheap food around Union Square. Bambootori serves yakitori, or Japanese skewered food. I admit that I did not recall having tried yakitori before, although the concept of skewer is not unknown to me: the first time I tried one was in Singapore, beef skewers served with a peanut sauce.

It is a tiny place for sure with few seats. The decor is very zen with its light colors and fun with its mirror full of drawings made by its customers.

At the entrance is where they prepare the food and cook it, using a machine brought back from Asia and a grill.

I met with the owners, Hendy, Christophe and Jonathan who are featured in the video at the end of the post. Hendy explained to me the cooking process with the machine: the skewers are made to order. So, when you order one, they will put it on the machine and it will go around twice, cooking at high temperature and releasing the fat in the tray, making it healthier. 

These two cycles take approximately 8 minutes. Then, then finish the skewer on the grill. Et voila!

What I like about Bambootori is that they have a menu that can accommodate both the carnivores and the vegetarians, offering meat skewers as well as veggie ones. I tried both of course and they were delicious! So, let start with the vegetable skewers! The first time we went, we tried the eggplant (middle), zucchini (left) that were delicious.

If you wonder what the one on the right is, it is the pork belly...This is my favorite of them all! I got it as a skewer, but also in a bun. In fact, you can order any of the meats or veggies in a fantastic soft steamed bun.

Look at this piece of pork belly tempting you!

The last way of eating the skewers is on rice, with pickled onions and seaweed.

There, I tried the asparagus and bacon (a good way to bridge the carnivore and vegetarian in me...), the chicken thigh with scallions and the chicken breast with scallions. It was good and juicy and I love the combination of the chicken and the scallions that in fact enhanced the taste of the chicken pretty well.

Then are the meatballs! There are three types: pork, chicken and beef. 

As explained by Christophe during the interview, the beef meatballs are made with some parts of the pork belly and beef tri-tips that are not served to the customers. If I had to recommend meatballs, it would be the pork ones.

I really like these meatballs: tasty and not dry. The main difficulty is to recognize what is what, but these guys can help you.  

The tri-tips in a bun was also very good, tender, juicy and perfectly cooked.

So, as I explained at the beginning of the post, I met with the owners and started to ask them about the  restaurant. They told me for instance that "one of the main reasons we opened BambooTori is because there was too many similar offerings for lunch crowds in NYC. The common grub like burgers/hotdogs/ salads / sandwiches. We want to bring something completely different and Unique". So I wanted to know from them what was so different and unique and proposed a video interview so they can explain the concept behind Bambootori themselves.
Below is the interview of Hendy, Christophe and Jonathan. I apologize in advance for the clicking sound that was due to the auto-focus of the camera.

I hope you learnt a lot about that place. And if you are looking for an affordable food joint near Union Square, try Bambootori: you will not regret it!

BAMBOOTORI

JAPANESE YAKITORI

106 University Place

btwn 12th and 13th

New York, NY 10003

Enjoy (I did)!

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Spice, Thai restaurant in NYC, New York

I have to admit that I did not know what to expect from Spice, a restaurant chain, that serves Thai food. We went to their located close to Union Square.

For sure, this is not like your typical Thai restaurant: the atmosphere is more the one of a club than a restaurant, with very dimmed lights, eclectic decor and loud music.

After ordering a Thai Ice Tea that was very good, we ordered our food. I have to say that the waitress was annoying as she was trying to push us to order the special of the day, instead of the dishes we chose!

We started off with appetizers. The vegetable Spring rolls:

They were tasty but very, very greasy!

Then, I ordered the duck bun(s):

Jodi does not like duck so it was only for me. As the name of the dish was in singular form, I did not expect to see three of them! For $7, it is a good deal! The first bun was so so: the duck was a bit tough. However, the next two were divine with a more tender duck and a delicious hoasin sauce in the middle as well as the duck sauce all over the plate! A bit messy to eat, but fantastic!

Jodi ordered the Pad Thai:

These large noodles were delicious, although a bit salty. They were served with egg, scallions and bean curd.

On my side, I ordered the Chicken Massaman:

This is one of my favorite dishes and theirs was pretty good, although spicy (there was no chili next to the dish on the menu indicating it would be spicy). It was a nice quantity of it.

With it, came some white rice that was well presented.

Well, what can I say more? That was just white rice...Nothing special.

Although I liked the dinner, I did not really appreciate Spice: too loud and pushing too much on specials to have a nice evening with a love one or friends.

Spice
39 E 13th St
New York, NY 10003

Enjoy (I did)!

And Remember: I Just Want To Eat!

Lobster Roll at Lobster Smack in NYC, New York

Before coming in the US, I had no idea that lobster rolls exist! Lobster is considered a delicacy in France and nobody would have the idea of putting such a delicate piece of seafood in a piece of bread, smothered by sauce, mainly mayonnaise based! But this is changing and few restaurants are trying to showcase this fantastic sandwich across the Atlantic, such as Lobster Bar near Rivoli, Jeanne B in Montmartre or  Ralph's, the eatery inside the Ralph Lauren store at Saint Germain des Pres. 

So, after a bad brunch, walking in the streets, we saw Lobster Smack. As I always wanted to try it and did not eat so much before, I decided to go there to try their lobster roll. The place is a fast casual restaurant, where you order at the counter and pick up your order. You cannot miss the fact that they serve seafood, considering the decor. 

So, I went up to order and it was as if I was bothering the guy. Started well! A warm hello and a smile would have been welcome! I seemed to annoy him when I asked what the Old Bay sauce was. It is not as if the place was packed and they were stressed out! As Jodi put it, he was like a ray of sunshine. Then, not only it took forever to be prepared (again, there was barely any customers), but they also prepared the order of the person who came after me first, showing their lack of organization in processing orders. Suddenly, I heard "Old Bay regular"! I turned and saw my lobster roll at the counter. No "enjoy" to accompany it, but thank you anyway!

I think the surprise was when I opened the box: it was small! I probably made a face showing my surprise and disappointment. Not only it was a baby lobster roll, but on top of that, there was more bread than lobster. To add to this culinary catastrophe, the old bay sauce was salty. 

I will for sure remember my visit at Lobster Smack and next time I want a lobster roll, I will probably go somewhere else!!!

Enjoy (...)! 

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Sugar and Plumm in NYC, New York

For Jodi's Birthday, we went to Sugar and Plumm's location on the Upper West Side, the reason being that the last time we passed by that place, Jodi immediately noticed their coconut cake!!! So, it was Her day! 

The place is fun because it mainly caters to families and it definitely is not where one should go for a romantic dinner! If you really want to go there, but would like to avoid family crowds, it is better that you go after 2pm if not 3pm. 

When you enter Sugar and Plum, you will notice three areas:

The candy area on the right that is amazing! 

Not because if the regular candies by the pound they sell, that are pretty standard. 

But because of the ones made of chocolate, some if them being spectacular, like this red shoe (Jodi loved it!):

or a bottle of champagne:

In the center, various items:

Macarons

Croissants, pains au chocolat or cookies

Pastries, cakes and cupcakes:

or ice cream and sorbet:

Last, on the left, the dining room with its colorful mosaic on the wall, accentuating how fun this place is. 

We started our lunch with the following. For Jodi, the ham and cheese crepe. 

The darker color of the crepe was a clear indication that it was made with buckwheat. There was a nice amount if cheese, however, for $12, I would have expected a salad on the side. Besides being pricey, it was very good and similar to a crepe I would have eaten in Paris. 

So, as there was no salad, Jodi ordered one!

Let's face it: it was just a salad. Nothing to dream about. 

I decided to order the chicken and waffles. I love this Southern concept and it is the perfect example of how sweet and savory can be successfully combined together!

I immediately saw that the chicken was not fried, but probably baked. I did not like it: fry with a weird taste and with the skin missing some crispness. For sure healthier, but who cares!

The waffle however was delicious! Dense but not too much, with a fantastic taste enhanced by vanilla. 

To go with the chicken and waffles, I went for a vanilla milkshake:

It was very good: tasty, it had the perfect consistency which is that I did not have to struggle to get it through the straw, even if that straw was a bigger one.

Then was time for the long awaited dessert!!! The coconut cake:

It was quite appetizing and we liked it although it does not measure up with the one at Balthazar or the coconut cream pie at Billy's. 

I think that if you like waffles or have kids, Sugar and Plum is the place for you. For instance, we witnessed the patience of the staff and their kindness toward children (also the adults!). Otherwise, I thought that some items were overpriced. 

Enjoy (...)!

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And Remember: I Just Want To Eat!