Blogger event at Pie Face in Chelsea, New York

Last week, I was invited to a blogger event at Pie Face in Chelsea, the 6th location of this Australian bakery, location that opened couple of weeks ago. Last year, I blogged about Pie Face, after discovering these delicious little pies at their first location on 52nd and Broadway (check out the post here). 

Similar to the other locations, the place is small and you cannot miss the delicious smell when entering, smell coming from the open kitchen where they bake the goods!

The pies are the same in each location and, after they are cooked in the oven, they will be placed in the display that will keep them warm.

For this event, they organized the back of the restaurant as a VIP section.

There, we were treated with savory, but also sweet food, paired with some prosecco.

The savory pies were:

Tandoori vegetable pies:

And minced beef pies:

I was also able to try the chicken and mushrooms one!

The crust is made of a butter dough that is very flakey and...buttery. Inside, the filling is not solid, maybe to ensure that it will not be dry when it cooks or as they keep the pies warm. My favorite was the minced beef one that was very tasty. Then, the tandoori vegetable pie that was packed with flavors and spices. I admit that my least favorite was the chicken and mushrooms.

For dessert, we had some new additions for the Holiday season:

Pumpkin spice drop cookies:

It was dry and the kind of cookie perfect with a tea or coffee:

And in fact, I tried their coffee! They propose decaf, medium and strong. I picked strong and it was surprisingly very good! 

Then, there was coconut macaroons dipped in chocolate:

They were big and looked spectacular. They were very good too! Dense for sure!

Then, they served us pecan pies!

That was my favorite dessert of all! Fantastic buttery crust, not too sweet, it was perfect.

But it was not the last dessert I tried...They had a wheel of fortune and I won a Lamington!

This is a great cake: a very light sponge cake with strawberry jam, smothered in chocolate and coconut flakes.

I loved it and Jodi was in heaven! This is definitely a cake I recommend. 

What I love at Pie Face is the various pies, sold in two sizes, my preference going for the small size so I can try several of them. But do not miss the desserts they propose: they are fantastic! My favorites? Lamington, pecan pie, lemon pie and cherry pie; and I still have more to try!

Enjoy (I did)!

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And Remember: I Just Want To Eat!

Please note 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!

An Italian Culinary Experience with Casa Vinicola Zonin and Osteria Del Circo!

An Italian Culinary Experience with Casa Vinicola Zonin and Osteria Del Circo!

I was recently invited by Casa Vinicola Zonin for an Italian Culinary Experience. This is my second event of that sort and I admit that I love it, because it is not only about the wine, but also about the marriage of wine and food. This time, the wine was paired with the food from Osteria Del Circo, one of the many restaurants from the Maccioni family. If you are a foodie, this name cannot be totally unknown! They own few restaurants, the iconic one being Le Cirque! And we got the privilege to meet with one of the Maccioni brothers: Marco. We even spoke with him after the event, for couple of minutes and he was very nice! During the evening, organized at The International Culinary Center, he entertained us with great stories from his family, and making me realizing how big Le Cirque is, considering how many renown Chefs worked there, from Francois Payard, Jacques Torres, Daniel Boulud or Geoffrey Zakarian. The way Marco told these stories, you could feel that he was proud and it was not pretentious at all, making us forget that we were at a marketing event, and giving us the impression that we were invited at some friends' gathering and Marco was one of the guests. 

Osteria Del Circo

Interesting enough, he presented Osteria Del Circo as the anti-Le Cirque, giving as an example the fact that you have to wear a tie at Le Cirque and not at Osteria Del Circo. We saw few years ago a documentary called

A Table in Heaven

, where the brothers tried to persuade their father not to impose such a formal attire. We mentioned it to Marco whose reaction was "Oh God!"...  

Also present was the Casa Vinicola Zonin crew, Jelena, Paolo and Francesco, as well as Chef Alfio Longo who is the executive chef of the kitchen at Osteria Del Circo.

An Italian Culinary Experience with Casa Vinicola Zonin and Osteria Del Circo!

A student from the ICC, Chef Alfio Longo, Marco Maccioni, Francesco Rabellino and Jelena  Meisel

(Paolo, where were you???)

Chef Longo has an interesting story: born in Germany to an Italian family, he was raised in a small town close to Florence called Pistoia. After developing a culinary passion and studying at the F. Martini Culinary & Hotel Management & Tourism Institute in Montecatini where he graduated in 1998, he worked in famous restaurants in Italy. In 2003, as a sous Chef at Uno Piu Restorante in Montecatini, he impressed Sirio Maccioni and his family so much, who were spending the summer there as it was their hometown, that they proposed him a job! After many tribulations and travels around the world, he was appointed Executive Chef at Osteria Del Circo in New York City.

An Italian Culinary Experience with Casa Vinicola Zonin and Osteria Del Circo!

So, with such a cast, we were ready for this long awaited Italian Culinary Experience! 

An Italian Culinary Experience with Casa Vinicola Zonin and Osteria Del Circo!

We started off with canapés, one bite food. The first one was tomatoes and mozzarella:

tomato and mozzarella at Osteria Del Circo in NYC, New York

Then, my favorite: prosciutto wrapped figs!

prosciutto wrapped figs at Osteria Del Circo in NYC, New York

This was simple, but heavenly good, with the saltiness of the prosciutto and the sweetness of the fig complementing each other.

After, smoked salmon canapés:

smoked salmon canape at Osteria Del Circo in NYC, New York

This was a fantastic way of preparing our palates for what would be an incredible experience! These canapés were served with Zonin Prosecco, which was also the welcome drink.

Prosecco from Casa Vinicola Zonin

Then came the first dish: Vitello Tonnato, salasa verde and capperi or veal tenderloin, tuna sauce, salsa verde and capers:

veal tenderloin, tuna sauce, salsa verde and capers at Osteria Del Circo in NYC, New York

The way the Chef prepared it was by cooking the veal in boiling water for one hour, making it moist and tender, then cutting it carpaccio style. He will then roll it around the marinated canned tuna mixed with aioli (to simplify, mayonnaise with garlic) and capers. The salsa verde was made with parsley, mint and avocado.

This was a surprising dish in the sense that I never had meat and tuna together. Canned tuna and mayo does not scream elegance, but I think the Chef succeeded in elevating the dish and make it elegant. I really liked the different flavors and wanted more of the salsa verde that was not too overpowering, added some freshness and let the other components of the dish shine.

Vermentino Calasole Rocca Di Montemassi 2011 from Casa Vinicola Zonin

It was paired with a glass of Vermentino Calasole Rocca Di Montemassi 2011, a dry white wine, tangy and crisp.

The second dish was Pasta Paccheri All Anatra, Zucca and Funghi or Del verde paccheri pasta, with braised duck, butternut squash and mushrooms:

Del verde paccheri pasta, with braised duck, butternut squash and mushrooms at Osteria Del Circo in NYC, New York

It was a very hearty dish, made with pasta that I never tried before! Chef Longo picked this pasta, not only because they are not common, but also because he wanted thick pasta to go with the duck ragout which had robust flavors. Chef Longo cooked the duck in red wine and vegetables (celery, carrots and onion) for three hours. That is true that the pairing with the thick pasta, as well as the butternut squash was perfect to add a bit of texture and the latter added a nice sweetness, subtle, but nice.

The wine served with it was my favorite of the night and will be in store in approximately a month: Berengario Zonin.

Berengario Zonin from Casa Vinicola Zonin

This wonderful wine from Northern Italy is made of grapes from merlot and cabernet sauvignon, named after the first king of Italy.

Dry and soft, it was perfect with the bold flavor of the ragout.

The next dish was Trippa classic con crostone ai carciofi or Italian-style tripe with a gratiné artichoke bruschetta:

Italian-style tripe with a gratiné artichoke bruschetta at Osteria Del Circo in NYC, New York

It has been so long I did not have tripe and I was very excited to try that dish! It is a traditional dish where the tripe is cooked for four hours in tomato sauce. It smelled very good and the first bite was divine. The tripe was not chewy and perfectly cooked and the sauce had a robust flavor,  counterbalanced by the bruschetta (first eat the tripe, then the bruschetta); another hearty dish for sure.

It was served with a glass of Chianti: Classico Le Ellere Castello D'Albola 2009.

Classico Le Ellere Castello D'Albola 2009 from Casa Vinicola Zonin

This was another great red wine (yes, the bottle is empty, but it is not my fault!). The way they describe it is: 

"Offers a medium red ruby color and a perfumed light cherry nose with touches of toast. The wine finishes soft with round tannins and dry sweet fruit flavors".

That was perfect for this dish that was rich and had strong flavors.

Last was the dessert: tiramisu!

tiramisu at Osteria Del Circo in NYC, New York

If there is one thing that an Italian restaurant must make perfectly is tiramisu and Chef Longo made one that I will remember for a while!!! It was amazingly delicious: creamy, with the right balance of ingredients, with the perfect amount of coffee and not too sweet. In fact, they paired it with a glass of Rosato Castello Del Poggio that we tried the last time, which was a great choice for this dessert.

Rosato Castello Del Poggio from Casa Vinicola Zonin

This wine is made with a blend of moscato bianco and pinot noir grapes. I love the way their describe the bouquet and flavor:

"Fruity and floral, with delicate rose and exotic fruit scents.Fresh and pleasantly sweet with a taste that reveals its varietal characteristic".

An Italian Culinary Experience with Casa Vinicola Zonin and Osteria Del Circo!

Thank you to the Casa Vinicola Zonin, Osteria Del Circo, Delverde pasta USA and the International Culinary Center for hosting us: this was a great evening that not only allowed us to discover some great wine and food, but also to learn more about one of the iconic families of the culinary world in this country.

Enjoy (I did)!

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And Remember: I Just Want To Eat!

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!

East Japanese Restaurant in NYC, New York

I recently had dinner with my coworkers at East Japanese restaurant, a...Japanese (duh!) restaurant located Midtown Manhattan. I was excited to go there try some unusual dishes, far from the regular sushi and sashimi. The place has nothing very particular, besides the karaoke upstairs (!) and its layout that is long...After passing few tables, there is a counter were you can sit to admire the dexterity of the Chefs.

Next to it is the kitchen, and then few tables in the back. 

After ordering some sake (cold), and a cup of green tea, we placed our order. 

We first decided to share some appetizers. We started off with the spicy tuna carpaccio.

It was served with salmon roe, avocado (ripe) and spicy mayo (quite spicy in fact). This was a great appetizer, both presentation wise with all the colors, and taste wise. I think that raw tuna and a ripe avocado pair perfectly, the avocado adding some smoothness and enhancing the taste of the tuna, the samon roe adding some texture.

The second appetizer was broil squid (yaki ika).

The presentation was appetizing for sure!

The squid was tender and had a nice char to it. If you like squid, do not miss this fantastic dish!

The last appetizer was shrimp gyoza. 

I admit hat it was the first time I tried a shrimp gyoza; usually, it is either vegetable or pork. The gyoza were good, not greasy, with a nice shrimp taste.

Then, for the entree, I decided to go with the eel, specifically a dish called "Hitsumabushi” that is from Nagoya, a city in Western Japan:

It was eel over rice with sweet steamed egg cubes (tamago yaki) and edamame.

It came with a bunch of condiments such as wasabi and chopped scallion:

Toasted sesame seeds:

Japanese "oshinko": pickled cucumber, carrots and eggplant.

Shredded shiso mint leaves:

Spinach, enoki mushrooms and edamame:

Shredded nori seaweed:

The way you eat it is by putting a little bit of everything in a small bowl and then add some broth:

It was delicious and full of flavors, between the dense and meaty taste of the eel, the sweetness of the egg cubes, the edamame and the various condiments I put in it, trying each time to make it different!

I also tried the chirashi that is made of various raw fish over rice:

As well as the shabu-shabu, a Japanese dish where you will cook thin slices of meat in boiling water.

This was beef shabu-shabu:

That came with a bunch of veggies:

Et voila!

I had a good time and the food was fantastic! This is definitely a good address to know for Japanese cuisine!

Enjoy (I did)!

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Korean BBQ at Kunjip in NYC, New York

As we were craving Korean BBQ, we roamed around Korea Town and picked the first restaurant we found that followed the following criteria: we've never been there, it has an A grade and it proposes BBQ. We found this place called Kunjip. It was of medium size and, as it was before noon on a Saturday, not packed. I should say not yet, as, by the time we left, it was crowded, with people waiting for a table. 

The sat us on a table of 4 and put a divider in the middle to separate us from the person who was already sitting there. 

It was tiny and I told the waitress that we were there for a BBQ, but she said it was ok...

We decided to order some green tea with our meal, not expecting to pay for it ($2.50 pp). I know, people always complain about paying for tea in an Asian restaurant, but find it normal anywhere else...Anyway, it was an interesting tea: brown rice and green tea. You could definitely get the slight taste of brown rice that was coming through. 

After few minutes, they brought us the banchan, these side dishes that you eat with your meal. 

There was:

Kimchi, that is my all time favorite. It was a tiny bit spicy. 

Fish cakes:

Turnip in a red sauce that was not spicy. 

Squid, crunchy and sweet:

As well as soy and Seaweed (sorry, I'll pass). 

For the entree, we decided to try fried tofu:

The tofu was firm and a bit if a challenge to cut...Served with seaweed and green onions, it was deliciously fried, not greasy and perfect with the scallion sauce that came with it. 

Then, they brought the device for BBQ. 

And, as I expected, it was a challenge to get everything on the table! We had to find a way, putting plates on top of the others and hoping that nobody would knock off the hit tea! They also brought the marinated ribeye for the Bulgogi:

With it, were some onions and glass noodles (love it)! Next to the plate, you will notice a pair of scissors: it is used to cut the meat in smaller pieces.

As well as lettuce:

Then, nothing. We were wondering if they would take care of putting the meat on the BBQ device or if we should do it ourselves, especially as the broth that was in it started to evaporate! After few minutes, I courageously decided to do it myself... What I did not expect was the smoke coming out and, suddenly, the staff realized we were there. 

One guy started to rearrange the meat, before being yelled at in Korean. He then rushed to the kitchen and came back with some more broth. 

The lady who yelled at him made sure everything was properly dispatched on the device, and we were back in business. 

The glass noodle that were white at the beginning, became translucent, absorbing some of the marinade and juice from the beef. That was delicious: I just wished there were more!

Then, we had to eat the beef. The way it works is that you pick a salad leaf and put the beef with whatever ingredient you like. Then, you add the red sauce Ssamjang that is a thick, sweet and not spicy. 

You wrap it and eat it. Yes, you eat with your hands! I loved it: the meat was tender and juicy, with the nice taste of the marinate coming through. Then, when biting this little wrap, you get different flavors that will combine in your mouth delightfully. 

As we were in the middle of the BBQ, they brought us an egg dish. 

It tasted like scrambled eggs cooked in a broth, but was creamier. 

Last, when we finished, was a glass of cold cinnamon tea to clean our palate. 

It was very good, refreshing, and a great palate cleanser. 

I liked the food, but it was too uncomfortable to eat, to the point where we just wanted to leave. Too bad...

Enjoy (...)!

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CLOSED - Dinner at Glow Thai restaurant and lounge in Brooklyn, New York

Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

Last Saturday, we were invited for dinner at Glow a Thai restaurant and lounge located in Bay Ridge. There, our host and owner, Anthony Loupos and Chef Suwanna Amatmontri, who is from Thailand, proposed a tasting that went beyond regular Thai food. They pride on proposing street food and creative dishes, made with ingredients chosen and bought on a daily basis in local markets.

I was excited for sure because I love Thai cuisine and we were ready for a culinary experience! 

Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

So, as I mentioned, this is a restaurant and lounge. When you arrive, you face the pink lighted bar with its white stools, that definitely gives a modern and lounge-y feel to the place.

Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

Then, the main dining room, with its large painting of Buddha.

Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

And the exposed bricks, that give a warm feel to the place. In the back, there is a fish tank with lotus flowers on top, symbol of fortune in Buddhism.

Lotus flower at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

The last element of the decor that I liked was the rotating double fans on the ceiling, that added to the modern, but simple feel of the place.

rotating fan at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

As it is a lounge, it has a wide variety of cocktails, some of them being unique, like the Drunken Gummy Bear that I tried!

drunken gummy bear at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

Don't be mistaken: gummy bear does not only apply to the two pieces of candy used for decoration: there are gummy bears in the drink! The way they make it is using liquid nitrogen!

drunken gummy bear at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

They put liquid nitrogen in the glass on the right to chill it and in the glass on the left to crush the gummy bears that you can still see in the bottom. Then, they will mix it with vodka, lime juice and simple syrup (sugar syrup). Et voilà !

drunken gummy bear at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

It was good and definitely sweet, loaded with vodka! 

Thai iced tea at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

Jodi ordered a Thai iced tea that was delicious (the recipe is standard, but trust me: I had some bad ones in the past!). 

Thai iced tea at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

This was a very good Thai iced tea.

To finish with the drinks, before talking about what we ate, I tasted some Thai wine from Monsoon Valley, made with a blend of grapes.

Monsoon Valley wine at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

I admit that I had no idea that there is such thing as Thai wine, as it is rarely featured in wine menus. It was a pretty decent wine and Anthony explained that it is perfect when paired with spicy food as it will cut through the spiciness. 

Food wise, we were there for a treat! Anthony proposed to pick the dishes for us. We started off with the appetizers. Curry puffs for Jodi:

Curry puffs at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

This dish, that is street food, was made with chicken, potato, onions and yellow curry, served with a cucumber relish. This was a great appetizer and there was not too much chicken, so ok for Jodi to try it. The shell was made of puff pastry, that added a nice crispiness to the dish. The cucumber relish was perfect, as it added some freshness, pairing perfectly with the bolder flavor of the potato and curry filling.

Then, there was the Thai crab cake:

Thai crab cake at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

My previous experiences with crab cakes in Asian restaurant has not been that successful (greasy, lots of fillers), and I was a bit apprehensive when I saw the dish coming. It was a pretty decent crab cake in fact! A bit sweet and spicy, you could definitely taste the crab that I believe was made with the meat from the claw.

Thai crab cake at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

The sauce with it was a sweet chili sauce that was perfect with the crab cake.

Then, they served the entrees. For Jodi, massaman curry with tofu:

massaman curry with tofu at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

They propose it with chicken, beef, shrimp, pork, but more surprisingly also with squid, sole or tilapia! The other ingredients were carrots, onion, potato and peanuts. It was served with white rice:

white rice at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

Massaman curry is one of my favorite Thai dishes and this was really good! Not spicy, it was very flavorful and I loved the fact that the tofu was soaked in the delicious sauce.

On my side, I got Pad Grapow Moo Kai Dow or minced pork and basil served with a fried egg.

Pad Grapow Moo Kai Dow at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

This was a huge plate! It had lots of flavors and you could play with the different components, sometimes eating it with the egg white, sometimes with the runny yolk, and sometimes simply with the rice and pork. It was a bit spicy, but clearly, if it wasn't, it would not have been a successful dish. It is not that my mouth was on fire, but more the spiciness started to build up in the back of my throat; the Thai iced tea was perfect then to soothe it.

Then was time for dessert! I admit that I rarely eat dessert in Thai restaurant, maybe because of lack of knowledge of Thai desserts, or simply because the Thai restaurants I went to did not propose anything out of the ordinary. The first dessert was standard I would say: mango with sticky rice:

mango with sticky rice at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

This was fantastic: first of all, the mango was delicious and very tasty. Then, the sticky rice was generously bathed in coconut milk. This was a bit addictive.

The second dessert was off the menu: Thai iced tea ice cream.

Thai iced tea ice cream at Glow Thai restaurant and lounge in Bay Ridge Brooklyn, New York

They took the ingredients of Thai iced tea and made the ice cream with liquid nitrogen. The result was incredible! We could definitely taste the Thai iced tea and the ice cream was extraordinary creamy, the liquid nitrogen freezing it so fast that the ice cream crystals are very small, creating this wonderful texture. If you go there and they serve it, you definitely need to try!

No need to say that at the end of the meal we were stuffed! I have to say that I did not expect such a delicious meal and thought it would just be another Thai restaurant! I think what sets apart Glow from other Thai restaurants is the originality of the menu, where, on top of serving traditional dishes, they serve street food as well as creative dishes! And if you like to start with a cocktail, they go beyond just the martini!!!

Enjoy (I did)!

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And Remember: I Just Want To Eat!

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!

Recipe: Italian Egg Benedict

I love eggs benedict and, as I had to create a dish with pasta, I came up with the idea of Italian egg Benedict, where the English muffin would be replaced by pasta, but keeping the presence of bread with breadcrumbs that added a bit of crunch!

My pasta of choice were bucatini from Delverde. I like bucatini, which is thicker than spaghetti.

It is a fairly easy dish to make and it only requires couple of steps!

Step 1- cook the pasta:

Once the water is brought to a boil, add salt (no oil: just stir from time to time) and then the pasta and cooked to the preferred consistency; the instructions say 7 minutes, but, I prefer 10 minutes.

Then strain them in a colander.

Step 2- Cut three stripes of bacon in small slices. 

Step 3- in a pan, put 1/4 of a cup of olive oil and put right away the bacon, that way, it will infuse in the olive oil. Once the bacon is brown, add a tea spoon of oregano. 

Step 4- put the pasta in the pan with the olive oil and bacon. Stir and cook for five minutes at low heat. 

Step 5- prepare the egg. 

For the photo, I fried the egg in a ring to give it a round shape. But you can make a poached egg (check out how to make a perfect poached egg!). 

Step 6- serve!

In a pasta bowl, put the pasta and the egg in the center. Add breadcrumbs (I added 1 table spoon).

Et voilà! Bon Appétit!

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And Remember: I Just Want To Eat!

This recipe is posted as an entry to the Delverde DISH YOUR BLOG recipe contest. I received free sample products to compete.

Brunch at DBGB in NYC, New York

Being a fan of Daniel Boulud, we decided to go for brunch at DBGB, a bistro located on Bowery. Casual, but a bit trendy! The decor is spectacular, with two different rooms separated by shelves, one of them full of pans and pots "donated" by famous Chefs (Paul Bocuse, who is a legend in France or Gordon Ramsay being some of them). 

Both dining rooms are different and carry a different feel: the first one, after the entrance is very casual, modern, bright, with wall covered with mirrors where you can read famous people's quotes. 

In the back is the bar, with a wall covered in bottles.

Then, there is the second dining room, that is more formal, with shelves all over, mainly occupied by wine bottles. 

In the back, is the huge open kitchen. The menu at DBGB features both French and American traditional dishes. For instance, on the French side, you can order the charcuterie plate made of pâté, jambon (ham) or head cheese; they serve also blood sausage or croque Monsieur. On the American side, they have hotdogs as well as burgers. For the latter, they propose a French version, the Frenchie, that I tried! The French touch is: confit pork belly, tomato-onion compote and morbier cheese! 

The beef patty, that was served on a peppered brioche bun, was perfectly cooked medium and very juicy, to the point that i did not need to add any ketchup or mayo. You could taste the layered components one after the other, delightfully complementing each other.

The only ingredient I was not a fan of was the arugula and I should have asked not to include it. It was not a big deal though and I have to say that it was a fantastic burger, better than the one at Minetta Tavern and close to the one at Colicchio & Sons! Yes, I dare comparing!!!

The burger was served with some delicious fries, that were crispy as I like them. 

Jodi ordered the "oeuf forestier", that is in fact two eggs "en cocotte" (baked eggs) served with wild mushrooms, gruyere and herbs. 

It was a very good dish: the yolk was orange, slightly runny, and they were not cheap on the gruyere and mushrooms! This is definitely a dish I recommend! 

This was a great brunch, although the service was a bit slow. But I am looking forward to going back to try some other mouth watering dishes they propose!

Enjoy (I did)!

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And Remember: I Just Want To Eat!

Roka Turkish Cuisine in Kew Gardens, NY

Last Saturday, we were invited at Roka Turkish Cuisine restaurant in Kew Gardens. The restaurant, which opened almost a year ago, features a Mediterranean menu crafted by Chef Erol Firat. We got to meet with Annette Dulger, one of the owners and had a nice chat during this incredible tasting you will witness in this post, talking about her home country, Turkey (Annette was born and raised in Istanbul), but also about food! What sets apart Roka (that means arugula - salad rocket) is definitely the food: ingredients are purchased in local farms and you will not find any meat with hormones, canned or processed food! And you can definitely taste it! 

The place is bright, with a simple decor; one of the colors that is prominent there is blue and there are large ovals of blue on the ceiling, to represent the sea.

When we arrived (early), the restaurant was empty, but as the time passed, it got very crowded with an heterogenous clientele: families, friends, couples, young, older...For sure, there were regular customers, welcomed by Annette with a kiss on the cheeks, very European. Annette spent a lot of time talking to us, but giving us some space so we could appreciate a dinner en tête-à-tête, but we quickly realized that most of the customers received the same treatment: she was talking to them, making sure that they were fine or did not need anything, sometimes sitting with them for a quick chat. It did not seem to be intrusive and in fact, contributed to the feeling that it is more than a neighborhood gem: more like going to a friend's home and catching up, regulars treated equal with newcomers. 

It was time for us to start what would be a feast! Annette proposed to try some Turkish drinks (non-alcoholic as they do not have yet a liquor license). So we had a sour cherry juice as well as a sparkling soda that had a slight bubble gum taste! I usually do not like sour cherry juice because it is too sweet and too sour; this one was perfect.

Then, they brought us some Turkish olives and olive oil, also from Turkey:

As well as some Turkish bread, freshly made!

The bread was light and airy, with sesame seeds on top, perfect with the olive oil, but also with the cold appetizers they brought us:

It was a sampler similar to the one on the menu, but with few more dishes. The one on the menu has Lebni, Babaganush, special spicy Ezme and hummus for $12. Proposing a sampler is a great idea because it allows patrons to try different appetizers and I am often frustrated when there are so many good things on a menu to try and no sampler is proposed. 

We had:

Hummus, made with mashed chickpeas, fresh garlic, tahini and herbs:

Babaganush (smoked eggplant puree, olive oil, lemon juice, garlic and tahini:

Acili Ezme (Special spicy Ezme) - walnut, tomato paste, garlic and spices (yes, this is spicy and a good way to neutralize the spices is by eating Lebni!).

Lebni - strained yoghurt:

Domates Soslu Patlican or Eggplant with tomato sauce peppers and garlic (reminded me in a way of shekshouka):

Enginar or braised artichoke served with peas, carrots and olive oil:

Zeytin yagli yaprak dolma or stuffed grape leaves (stuffed with rice and the Chef's special blend of herbs):

This started well! My favorites were the eggplant, but also the stuffed grape leaves (there was a perfect amount of leaf and the stuffing was very tasty). 

Then, we got a sampler of hot appetizers:

Arnavut Cigeri or fried calf liver cubes:

This was a great dish, especially if you like liver like me! It was tender and not greasy, perfectly cooked, so still moist.

Kalamar or fried calamari:

Perfect also, the calamari were not rubbery and the dish had a nice crunch.

Mucver or zucchini pancake served with a garlic yogurt sauce:

Nice appetizer, the taste of zucchini definitely came through.

This was already a lot of food and I did not expect what was coming!

Yes, a full plate made of different meat grilled to perfection! And that smell when it came! I am still drooling!

We ate the following:

Adana Kebab or ground lamb flavored with red bell peppers, slightly seasoned and grilled on a skewer:

Tavuk adana or chicken kebab, the chicken version of the previous dish!

IzgaraKotte or Turkish meatballs - ground lamb meatballs seasoned with onions, parsley, 

Shish Kebab or marinated cubes of baby lamb grilled on a skewer:

Special Beyti or ground lamb flavored with garlic, hot peppers and rolled in lavash (soft and thin flatbread):

Pirzola or lamb chops:

Doner (gyro) or fresh ground lamb marinated with their own secret blend of seasoning, cooked on a rotating pit then thinly sliced:

Tavuk Kebab or chicken kebab:

All of this was served with basmati rice:

And onions, tomatoes and spices:

One of the spices was sumac:

At the exception of the special Beyti, I loved all the dishes and I was definitely in lamb paradise! The chicken was good too: tender and moist. What was great was that the meat was seasoned perfectly, had a nice char (especially the doner that was succulent) and not smothered in a sauce that would have overpowered it.

Then, as we were talking about cheese, Annette brought us some French feta!

It was less dry and salty than Greek feta and in fact, eating it with the Turkish olives gave that nice saltiness to it.

But wait: it was not over!!! We got desserts too!

Baklava of course!

I was scared at first that it would be dry, but it was not the case at all! It was sweet for sure, but not overly and I could have eaten several of them!

Kazandibi, that is a sort of custard shaped as a roll:

Although beautifully presented, it was just ok for me.

Sutlac or rice pudding:

This looked fantastic, with a nice crust made with the milk and some cinnamon sugar on top!

The rice was soft and it was very creamy.

And then, the best one! Kunefe:

It was a dessert made of thin noodles (sehriye) and cheese, soaked in a sugar syrup.

The crust was crunchy and sweet, thanks to the syrup, and the cheese deliciously elastic. If you go to Roka, you cannot miss this!

With our desserts, Jodi ordered a Turkish tea (Cay):

And I ordered a Turkish coffee (Turk Kahvesi):

Do not expect Turkish coffee to taste like your regular coffee, whether espresso or American. It is a totally different taste that I do not know how to describe. It is an unfiltered coffee and you need to let it settle in the bottom, where a thick layer will form.

This was a fantastic dinner and we were happy to have a short (too short?) walk to the train after this feast! We had a great time and loved the vibe of the restaurant. The staff was very nice and Annette was definitely contributing to make it so welcoming. In fact, the way she handles the customers makes the difference between being welcome and true hospitality. And this was not just with us, who were invited by the restaurant: it was with each patron! I only have a regret: that it is in Kew Gardens and not in our neighborhood!!!

Enjoy (I did)!

Afiyet olsun!

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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!

Tabélog bloggers event at SakaMai in NYC, New York

I was recently invited by Tabélog at SakaMai, a sake bar in the Lower East Side, for a meet and greet party with food bloggers that are part of a jury to elect restaurants in New York City in the following categories:

• Best Use of Truffles in a Dish
• Best Overall Plate Display
• Best Happy Hour Location
• Best Steak in NYC
• Best Ramen Noodles

(results to be announced soon!)

Tabélog is the number one Japanese review website with over 50 million users, that is launching a US version: tabelog.us, focussing, at this time, on New York City and expanding in the near future to the rest of the US. The name Tabélog comes from: "Tabe" that means to eat in Japanese and "log" is for blog.

With Kenta Hirai and Malini - Courtesy of The Restaurant Fairy

We spoke a bit with Kenta Hirai, the CEO of Tabélog US, and had a wonderful evening with Malini, The Restaurant Fairy, and her husband Yozo, that I met in previous press events. Of course, most of the discussion was centered around food, probably the only topic where rarely people would fight as opposed to politics and sports!

So what best place for this event than a sake bar? I admit that I did not know there were sake bars in New York. I only have sake (rarely though), when going to a Japanese restaurant and, usually, one would think to grab a beer or a glass of wine, but rarely sake! That is such a mistake! And to make us discover incredible drinks, we were honored by the presence of 2012 world champion mixologist Shingo Gokan.

And they have tons of sake there (by the way, Sakamai means "rice to make sake")! But also a large selection of beer. I decided to try some sake and picked the Fukuju that is a smooth one from a brewery in Hyogo.

I liked it, better that the other cocktail I tried that was made with ingredients like gin and coconut water that was their cocktail of the evening.

Jodi got herself a ginger ale, made from real ginger and not from a can!

As soon as we arrived, we roamed around the place that was quite warm with the exposed bricks and the dark wood. There was the main room:

A back room where they served the food and a small room upstairs, perfect for small gathering:

Nicely and simply decorated:

Then, there was food prepared by Chef Takanori Akiyama and his team! Imagine that Kenta had to try the food the day before, to make sure it would meet the expectations of the bloggers! What a sacrifice!!!

This is a personal message: Kenta, next time, if you need an assistant for this task, let me know!

This is what we had; note that some items are present on the menu, some were prepared for the event:

Carrot puree, dashi gelee and summer truffle:

Dashi is a cooking stock that serves as base for Japanese soups like miso soup. This dish was great: great colors and,as you can see, a large slice of truffle!!! It was the best dish for me: mixing the dashi gelee and the carrot puree made a creamy mixture that had a smooth and sweet taste. Imagine that Jodi does not like carrots and got two servings!

Filet mignon tartare with sea urchin, wasabi mascarpone, crushed poached egg, served with a brioche toast:

That was very creative and a fantastic take on a beef tartare, elevating it for sure. I liked it, although I am not a big fan of beef tartare usually.

Temari Sushi: Tasmanian trout with caviar rouge.

They would not have said that it was trout, I would have thought it was salmon. Normal considering that Tasmanian trout is part of the salmon family! But it has a more subtle taste than salmon.

Croquette made of lobster, lardo Iberico, sansho pepper and served with a potato puree:

I admit that I did not care about the puree, that was quite good! My focus was on the croquette was was superb! Soft and creamy, with the lobster taste coming through at every bite.

Tsukune slider:

It was composed of a chicken meatball, foie gras, caramelized onions, lettuce and harissa aioli. The inside was very good, soft with a nice combination of sweet and salty components, the harissa aioli blending in. 

Secreto Iberico Pork, served with a faro salad and kogashi shoyu (I think it is soy sauce...):

Very good dish with the pork being perfectly grilled and a bit charred.

The last dish was dessert, an interesting one in fact!

It was a strawberry compote served with a mascarpone mousse and a truffled balsamic glaze. It was light with lots of flavors coming from the strawberry compote whose sweetness was balanced with the smoothness of the mascarpone mousse. A great dessert!

We had a great time and good food! Thanks to Tabélog for inviting us and all the best for your launch in the US! And thanks also to SakaMai for a wonderful experience!

Enjoy (I did)! 

ご馳走さまでした (gochisōsama deshita) 

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Luzzo's in NYC, New York

After discovering Luzzo's during one of Scott's Pizza Tours, we were eager to go back to try some other pizzas! Just thinking about the slice we got the first time we tried it, I am still drooling!

So we went back twice, on Sundays. The staff was very courteous and sat us at a table close to the back room. We could not not notice the paintings that were upside down and when we ask the waiter, he simply said: "look, everything is upside down!". In fact it was. Interesting decor I have to say!!!

In the two times we went, we tried the following dishes: meatballs appetizer.

It came in a thick tomato sauce that was divine: slow cooked, it had a fully bodied flavor. A bit salty though. The thickness was perfect to stick to the perfectly made and moist meatballs.

Fortunately, they gave us a nice soft focaccia bread that we ate with the sauce and with the olive oil that is on all tables. It was heaven!!!

Then we tried the eggplant parmesan appetizer or Parmigiana di Melanzane:

That was a great dish! Not greasy, the eggplant were skin on; often, the skin is removed because it can have some bitterness. This was not the case. Also, the eggplant was not breaded, maybe to let that succulent vegetable be the star of the dish. And for sure it was! I think it is a good idea to offer that dish as an appetizer and that portion is perfect for sharing.

Then, we got the Tartufata Pizza. 

It was made of tomato sauce, truffle paste, mozzarella di buffala and basil leaves. You could definitely smell the truffle but it was similar in a way to the one we had last time (pizza di buffala); not that it was bad, because it was a stunning pizza: the crust, very thin, was a bit crunchy although floppy, with this heavenly good char taste, especially on the outside. 

The other pizza we tasted was the 4 formaggi pizza or 4 cheese pizza!

The 4 cheese pizza is one of my favorites when I eat pizza. Hey, do not forget that I come from the country of cheeses! The cheeses were gorgonzola, mozzarella, ricotta and parmesan. There was no tomato sauce.

It was perfect: they are not cheap on the amount of cheese and there was a perfect balance as too much gorgonzola can overpower other cheeses. It was also creamy. To conclude: a must have!

I am definitely a big fan of that place! They have great pizzas and I cannot wait to go back to try their homemade pasta! 

Enjoy (I did)!

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Lunch at the 21 Club in NYC, New York

I recently had lunch at 21 Club, located Midtown Manhattan. 21 Club is like a club without any membership, but with rules like men must wear a jacket to eat in the dining room. If you walked on 52nd street between 5th and 6th, you probably noticed it (it is at the number 21 of the street, hence the name), with its painted cast iron lawn jockey representing famous stables on the stairs and the balcony.

These jockeys, or at least 21 of them (there is now a total of 33), were given in 1930s as a sign of appreciation by famous patrons. The current location opened in 1929 and was a speakeasy. What caught my eyes on Wikipedia, when writing this post is the following sentence:

As soon as a raid began, a system of levers was used to tip the shelves of the bar, sweeping the liquor bottles through a chute and into the city's sewers. The bar also included a secret wine cellar, which was accessed through a hidden door in a brick wall which opened into the basement of the building next door (number 19). 

There are different sections to the place: a dining room upstairs and downstairs, three areas: a bar, a lounge with a fireplace that is lit in the winter:

With some amazing original paintings from Frederic Remington!

And then the dining room, with its antique toys and sport memorabilia:

These are given by the regulars (yes, you can't just show up and give then a toy that they will hang on the ceiling! You have to come plenty of times!).

In terms of food, they serve traditional American cuisine. Interestingly, I could not find the menu on their website! 

So, this is what I tried, after the usual bread basket and butter...The crab cakes:

The crust is made of cornmeal and the cake is sitting on a sweet corn salad dressed with a horseradish butter and mustard oil. 

I admit that I did not expect such a good crab cake! Look at all the meat that was not smothered with some breading and was not just the claw meat. Eating it with the corn salad added some freshness to the dish that is really to try if you go there!

Then, I tried the Ahi Tuna tartare:

It was served with edamame, cucumber, ginger, yuzu and a miso dressing. I do not know how they did it with all these ingredients, but it was totally bland! I was so disappointed!

If you want something more simple, you can go for one of their salads, that I did not try, but photographed...

Then came dessert, with a Boston cream pie!

It looked good, but was not that great...

The custard inside was too thick and lacking some taste. The only positive was that it was not too sweet...

They then brought some macaroons and chocolates:

I do not know if they make them on premises, but they were delicious!

So, besides the crab cakes, that are a must have, the food was not great. If you go to 21 Club, it is more for the decor than for the food, and make sure you bring your credit card as this is pricey...

Enjoy (...)!

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Italian dinner at Giano in the East Village - NYC, New York

I was recently invited to a Press dinner at Giano, an Italian restaurant located in the East Village that opened more than 5 years ago by two Italian guys, Paolo Rossi (the wine director) and Matteo Niccoli (the Chef). They are both from Milan, but met in New York. The place is interesting: looking for sure like a wine bar, with all the bottles on the walls, they push the concept of the name in the design of the restaurant. Yes, Giano is the Italian from Janus, the Roman god of beginnings and transitions, thence also of gates, doors, passages, endings and time.... If you carefully look at the logo of the restaurant, you will see two profiles: one looking to the past and one to the future. 

The place is kind of designed the same way, with a first room that is modern (the future):

The exposed brick wall definitely adds some warmth to the place and you may notice the wine bottles 

adjacent to the modern 12 foot long bar:

Note the bar top that is made from sea salt from Italy!

And the second dining room representing the past that had a more rustic feel accentuated by the wooden tables, bench and chairs. 

Both rooms are separated by red ropes:

I was wondering if it was to represent the voyage between the different eras...

They also have a nice garden for approx. 20 tables, that maybe, in my own interpretation, represents the present. 

At Giano, Chef Matteo Niccoli crafts an all Italian Menu, taking some traditional dishes and elevating them as you will see later in this post. I think one the main thing to know is that they make their own pasta. This is definitely a plus for an Italian restaurant (of course, they have to make them well!!!). Making boxed pasta is fine, but then you need to serve it with a killer sauce, otherwise, I can do it myself at home!!! Know that Chef Niccoli is also a pastry Chef and therefore, all desserts are made at Giano.

So, it was time for us to start, after enjoying a nice glass of Prosecco served by co-owner and wine director Paolo Rossi:

Prosecco was my drink of choice that night, but I had a look at their wine list made up of mostly Italian wines.

After having some bread and olive oil, we started with the first appetizers tasting. It was made of three dishes. The first one was Crocchette di ricotta e tonno:

The description says it all: "creamy and crunchy tuna and ricotta croquettes with arugula salad and balsamic reduction".

Oh yes: it was creamy and crunchy. If you like fish, it is a good appetizer for you because of the slightly pronounced tuna taste. But what I loved the most was this fantastic crunch!

The next dish was Polenta e Funghi:

It was a crispy polenta served with sautéed mushrooms. The mushrooms were spectacular, hearty with some delicious cheese on top. But, I did not really like the polenta: it was a bit bland and I wished it was a creamy polenta instead.

The last appetizer was Polpette al pomodoro gratinate or meatball with tomato sauce:

The meatball, made with grass fed beef, was delicious and moist. I really liked that dish. It was my favorite of all the appetizers.

After this appetizers tasting, came the pasta tasting. I was really looking for it as the pasta are made on premises! They were all place on one plate, but I admit that I started with the Gnocchi ai 4 formaggi or homemade potato gnocchi with a four cheese sauce because I love cheese! Probably a French thing!

These gnocchi were fantastic: light and not potato-y. They were bathed in a spectacular four cheese sauce that was very creamy, probably thanks to the taleggio cheese they use. The other cheeses were gorgonzola, fontina and parmesan. If like me you love cheese, this is the right choice for you.

Then, I tried a very interesting dish: Bigoli al ragu d'agnello e noci tostate or homemade medieval spaghetti with slow cooked braised lamb ragout and toasted walnut powder.

Bigoli are close to bucatini pasta, but are thicker; the other difference is that bucatini is like a tube and these were not. These pasta date from the 1400s and, at that time, were not made with eggs because eggs were used too precious and used for bartering. At that time, they were served with a ragout made of all sorts of part of animals, leftovers I would say, such as liver, heart...Well, Chef Niccoli succeeded in making it a great dish. What I truly appreciated was the fact that there was a right amount of ragu, letting this delicious pasta shine!

The last pasta dish was Tonnarelli con colatura d'alici or homemade quare spaghetti with "colatura" (anchovy sauce), panko and parsley:

This was an original dish, maybe the most original in fact, but I did not like it because of the anchovy sauce that overpowered the entire dish. I like anchovies, but it was too much for me.

Then, for the main dishes, we started off with Baccala alla livornese con polenta:

It was a pan seared cod fillet (fresh) with tiny tomatoes, black olives, capers and crispy polenta. The Chef told us that he is sometimes using salmon for the dish. I was happy to have that perfectly cooked piece of cod! It was flaky and moist, with a silky texture. I really liked eating the fish with the tomatoes, olives and capers, although I would have liked much more of it, because it complemented the fish so well. However I passed on the crispy polenta that was similar to what was served with the mushrooms in the appetizers.

The last dish before dessert was exciting considering that I love meat...

It was Filetto al balsamico con pancetta e cipolle or Balzamic glazed filet mignon served with basil mashed potatoes, crispy pancetta and braised onions.

This looked really good and you could not miss the bright green color of the basil mash potatoes that was very original and delicious! Smooth texture with a fantastic basil taste. I also liked the onion and crispy pancetta that I ate with and without the steak. It had a nice sweetness and a tiny bit of smokiness.

The steak was good, juicy and tender, but slightly overcooked for me.

Last, was dessert! We got two in fact!

The one on the left was a cappuccino. It was made of homemade coffee gelato, layered wafer cookie and a ricotta, cinnamon and coffee foam.

This was a great interpretation of a cappuccino! The coffee taste was not too pronounced so if like me you like (bleed) coffee but do not always like coffee desserts, this is the perfect choice. The best part of it was the foam that was not too sweet and addictive.

On the right of the plate was the tiramisu:

This is a classic Italian dessert and if an Italian restaurant makes a bad tiramisu, it says it all! Well, the tiramisu at Giano was delicious: light, not too sweet, with enough creaminess from the mascarpone. I finished it for sure!

I was stuffed at the end of tasting! We had a great time at Giano, a restaurant with a nice atmosphere and definitely a neighborhood vibe that make that place warm and inviting.

Enjoy (I did)!

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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! 

My Favorite Restaurants!

Often, people ask me for recommendations for restaurants and, in a city like New York, it is a bit challenging as there are so many places to go to! But, if I had to pick a few, it would be:

Delicatessen:

I would avoid the crowded and overrated Katz's Deli or the huge portions of Carnegie Deli. So, I suggest you go to Junior's. Yes, it is also crowded (go before 12pm and 6pm), but the food is far better and you do not have the impression that you are eating on your neighbor's lap! My favorite dishes are: pastrami Reuben, potato latkes, matzo ball soup and salami sandwich. Of course, for dessert, you cannot miss the New York cheesecake! It is fantastic! 

Another good place is 2nd Avenue Deli.

Burger:

If you are visiting, there are few things I would surely try in New York: burgers, steaks and pizza. 

For a burger at less than $8, I would go either to Corner Bistro or 5 Guys, the later being a chain with an amazing burger made with two patties and lots of cheese!

Shake Shack has also a good burger, but it is so crowded...

For a fancier burger, go to Colicchio & Sons ($18) or DBGB for the Frenchie, a $17 burger made with confit pork belly and morbier cheese!

Pizza:

My all time favorite is Luzzo's! They make Neapolitan puzza with this fantastic crust that, although floppy, is crispy with some char on the outside that I love. They also use mozzarella di buffala that is, in my opinion, much better than regular mozzarella. Going to Lombardi's is also worth the trip as it is the oldest pizzeria in the US.

Steak:

There are so many steakhouses in New York that it is difficult to pick. On the top, I put Ruth's Chris: not only do they have a great quality of meat (very tender), but they also cook the steaks in butter! Yes, butter! They serve it on a 500 degrees Fahrenheit plate so you can hear it sizzling! Their crab cakes are also one of the best in town.

If you cannot go to Ruth's Chris, then The Old Homestead, being one of the oldest in the City will be a good choice (great ribeye).

BBQ:

If you are not from the US, this is a must have! BBQ in this country consists in slow cooking the meat, smothering it from time to time with either sauce or seasoning. It is a big thing here, not to be mistaken with grilling that is barbecue elsewhere.

My favorite place for BBQ is Southern Hospitality in Hell's Kitchen! What I love to do is to take many sides, perfect to share and taste these amazing dishes they serve. Get the rib, brisket and fried green tomatoes: they are a must have! And if you are still hungry, the banana pudding is amazing!

French:

I love Jeanne et Gaston, a small French restaurant in the West Village: they serve authentic French cuisine and have one of the best deals in town for brunch. For $18, you get either appetizer and one entree or an entree and a dessert.

Marseille is also one of my favorites: for brunch or dinner, they serve a fantastic cuisine from South of France.

Last is Le Relais de Venise: it is a steak-frites themed restaurant, meaning that the only choice is steak frites! Similar to the original restaurant in Paris, they serve these delicious pieces of sirloin that are bathed in a secret sauce so good, that you will dip your fries in it!

Italian:

I have two favorites in New York: Morandi (great linguine a la vongole, fantastic burrata) and Abbottega (they make their own pasta!).

Eataly is also a place to go to: the food is delicious and they have great gelato (the hazelnut one is a killer) as well as Lavazza coffee that will make you travel to Italy for the price of a cup...

Japanese:

The big thing these days are ramen. For one of the best in town, try Ippudo (crowded) or Momofuku Noodle Bar (also crowded). Don't miss the pork buns there!!!

For a more elegant and pricier restaurant, I suggest Morimoto: great presentation, great food and good service with an atmosphere that is not stuffy. 

Vegetarian:

I am more a carnivore than a vegetarian and, in the past, I was disappointed by some restaurant that serve only vegetarian food. Until I ate at Table Verte, a French Vegetarian restaurant (yes, it exists!). There, there is no fake meat! They take garnishes and make them the star of the dish!

I also like Zen Palate or Gobo. Other alternatives for vegetarian food are Indian or Thai restaurants.

Fine Dining:

If you want to treat yourself, there are fantastic places in New York. I recently discovered Gramercy Tavern that serves American cuisine. We went for the tasting menu and I have to say that the whole experience was amazing: great presentation, great taste and great service! Yes, everything was great!

Another fantastic restaurant is Colicchio & Sons: the food was incredible and the service one of the best we ever had.

Desserts:

There are fantastic places for dessert in New York! Two of them are for me the ultimate: 

• Spot Dessert Bar: they only serve desserts and the line to enter this tiny place can be long! But it is worth it! There, Chef Kittichai serves traditional desserts with an Asian twist. My favorites are the chocolate molten cake and the tearamisu (a must have). 
• Cafe Lalo: skip the food that is just ok, for a delicious dessert. Their banana pecan pie is fantastic. 

If you like banana cream pie, there are then two places I recommend: Billy's bakery and The Redeye Grill (yes, it is a steakhouse, but trust me, their pie is the best). 

Donuts:

If you have time and are courageous, you can attempt to get a cronut at Dominique Ansel Bakery! Otherwise, go to the Doughnut Plant! My all time favorite is the tres leches.

Enjoy !!!

Cronut - 1 , Crumbnut - 0

With all the craze about the Cronut (photo above), the spectacular creation from Chef Dominique Ansel that is more difficult to get than an autograph of Donald Trump, copies are popping up all over the world: in Brazil, Taiwan, UK (the "Dossant"), South Korea ("NY pie donut"),...In New York, there have been few bakeries that used the name Cronut, before realizing that it was a trademark, and ended up proposing a croissant-donut. Same move from the Food Emporium.

The last big name to realize a copy is Crumbs, best known for its cupcakes, will it be now known for the Crumbnut?

They propose two kinds: plain (on the right) and with Bavarian cream (left) that is similar to a Crème pâtissière (vanilla custard). Both smell more like donut than croissant and none of them has icing on top, probably to show the difference with the cronut.

So we started with the plain one. There is some flakiness, but it looked like the dough was not fully cooked. It was bland and very doughy.

The second one was similar, except that the Bavarian cream gave a bit of taste, but not enough to make us think that it was equivalent, if not better to the cronut. In fact, we did not even finish these crumbnuts...

Although the presentation was nice and promising, it was a total failure and a sad attempt to compete with a pastry that is spectacular. The crumbnut is dead, long live the cronut!

Enjoy (the cronut)!

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The Chocolate Room in Brooklyn, New York!

The chocolate room: what a teaser! I mean if you like chocolate and are passing by, there is no way you would miss an opportunity to try it! That place is fantastic: when you enter, the smell of chocolate smothers you, coming not only from the display, but also from the small kitchen adjacent to the dining room, where they make everything that is on the menu. 

Just looking at all these chocolates, made me drool!

I could not not try to have a sneak peek of the kitchen!

The dining room is small, with the walls covered with art related to chocolate, overlooking the backyard of the building. 

The menu is a serious invitation to indulge, with some mouth watering desserts: brownie sundae, Chocolate Room pudding, black bottom butterscotch or chocolate fondue...Yum! I just wished they had a sampler!

Our waiter was great: fun and giving us lots of information, making us feel welcome. He started off by bringing us some chocolate sorbet for tasting.

The sorbet was delicious: it had a fantastic dark chocolate flavor. 

Then, We went for one of his suggestions: the chocolate layer cake (three layers!!!), that is one of their best sellers!

It was a big slice for sure! But it was so good: the cake itself was light and was surrounded by a delicious layer of fudge. I truly appreciated the fact that it was not too sweet. 

Then, we ordered some homemade ice cream: Madagascar vanilla bean and Belgian chocolate.

The ice cream was creamy, in the vanilla,  the vanilla beans were apparent, and was my favorite of the two, the chocolate being very good too, not bitter and not too sweet. I like that combination of flavors that complement well each other. 

With the ice cream, we could also order some toppings. We went for a silky coconut whipped cream. 

If you are a coconut lover, it is definitely something to consider. Similar to the others, it was not too sweet and you can tell when whipped cream is homemade.

This was definitely the perfect spot for dessert and after visiting it, I just wished that when my parents sent me to my room, it was the Chocolate Room!

Enjoy (I did)!

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BBQ at Blue Smoke in NYC, New York

We finally made it to Blue Smoke, that I tried last June at the Annual Big Apple BBQ Block Party in New York! They have two places: the original on 27th that we visited and another one in Battery Park city. 

The place on 27th is huge with very high ceilings and an industrial feel, from the apparent air duct and the lightning.

But, contrary to place like Dinosaur BBQ, my nose was not overwhelmed by the smell of BBQ when we entered! 

They sat us in a booth and we were ready for a feast! At least, I was...

We started of with deviled eggs. They sell them by the half.

They were delicious, with a nice amount of mayonnaise and we could definitely taste some spices.

Then, we tried the corn bread:

I love corn bread with a BBQ meal and this one tasted fresh, was not too firm and delicious.

Then we tried the Mac & Cheese:

It was a nice presentation in a small rectangular cast iron dish. The top was a bit burnt, but no crunch. However, it was extremely creamy and I truly appreciated that they did not add any seasoning that would have overpowered the delicious taste of the cheese.

Jodi ordered the Caesar salad with pecorino cheese and croutons.

It was a bit too salty...

On my side, I went for the ribs sampler, my bucket ready for the bones!

The sampler was composed of (from bottom to top):

• Kansas City spareribs.
• Memphis baby back ribs.
• Texas ribs.

The ribs were good, with the meat falling off the bone. My favorite was the Texas rib that was more flavorful with a bolder taste. Of course, I tried some of the sauces that were on the table...

But did not tried their spiced salt:

At the end of the meal, we were too full to get dessert. Too bad, because I saw that they serve a banana cream pie and they even have a dessert sampler that is one of those things that more restaurants should do! The food was good, but a bit overpriced. For instance, the rib sampler was $20 and did not include any side! If you are in the area and want to eat BBQ, then go to Blue Smoke. Otherwise, Southern Hospitality remains my favorite

Enjoy (I did)!

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Lunch at Awash Ethiopian restaurant in Brooklyn, New York

I was recently invited to the Brooklyn location of Awash, a restaurant serving Ethiopian cuisine. In fact, Awash has three locations: the original one on Amsterdam that opened in 1994, one in the East Village, that opened in 2004 and the latest one in Brooklyn, more precisely in Cobble Hill, that opened in May 2012. We spoke a bit with Boge, who, with her sister, owns the place and gave us some insight about the restaurants and the menu.

The restaurant has a good size, with a bar on the left:

On the right, next to the window, you can decide to eat in these woven baskets, perfect if you would like to share your meal and enjoy a totally different experience.

Then, the dining room, with its warm red color, paintings and photos.

Boge explain to us that Awash is one of the main rivers in Ethiopia and that it is a reminder of their childhood. Their menu consists of family recipes that is always great as it passes along from generation to generation, with sometimes this little secret that makes a dish unique. I tend to think that Indian and Ethiopian cuisines have few similarities, from the spices, to the use of lentils that reminds me of dal. They use so many spices and condiments, the most common being: ginger, garlic, turmeric, cloves, cinnamon...

In fact, Boge told us that they purchase their spices in Indian grocery stores. Indian food is quite popular in New York, with lots of restaurants and even the whole area of Murray Hill that is often called Curry Hill, but Ethiopian is not. There are for sure few restaurants: Awash, Meske or Queen of Shebah to name a few, but it is very limited compared to Washington DC for instance. On top of that, the only chef of Ethiopian decent is Marcus Samuelson who showcases more traditional American cuisine (Red Rooster) or his "adopted roots" from Sweden with Aquavit. If he were to open an Ethiopian restaurant in New York, it could make people want to try this mysterious cuisine.

    

When eating in an Ethiopian restaurant, you can either ask for a knife and fork, or simply use the bread, called Injera, that is made with a flour called Teff. 

It is an interesting bread, that looks like a crepe and has the consistency of a sponge!

I admit that I would not eat it alone, but with food, it is pretty good. You take a piece of it and scoop some food with it.

Et voila!

So it was time for us to start our discovery of Awash! First were the appetizers.

Sambusa:

At the beginning, I was wondering if it was like a samosa, but I quickly saw (or tasted) that it was not! It was a pastry shell made of phyllo, that is filled with spiced vegetables (collard greens - not bitter-, potatoes and carrots)  and fried. It was served with a vegetable sauce.

I liked it with and without the sauce. The shell was crispy and the inside, although spicy, was delicious. My mouth started to be on fire, but I could not stop eating it...

The second appetizer was Mushroom tibs:

The presentation was really colorful and these mushrooms fantastic: fresh with a nice sautéed taste, they were smothered in a berbere sauce. They were served with onions, bell peppers and tomatoes. There was definitely a kick in this dish, but overall, it was good.

Then was the main dish, or shall I say dishes!

It was a combination platter that we shared with Jodi, made mainly of vegetarian dishes sitting on an injera bread! This presentation was beautiful with all the colors! So, here is what we got:

Special tibs (in the center): beef cubes sautéed with onions, garlic, ginger, jalapeños and awaze (paste of hot peppers). It is one of their signature dishes.

It had this vibrant red color coming from the sauce that fortunately was not spicy (except of course when eating a jalapeños...) but was very flavorful. The beef, cut in small cubes, was tender and completely smothered by that sauce! 

Brown whole lentils (off menu):

Yemisir Kik Wak or split red lentils cooked in berbere sauce:

Yater Kik Alicha or yellow split peas cooked and seasoned with onions, peppers and herbs:

These last two reminded me of the Indian dal in a way! There were my favorites, each of them having a different taste, more pronounced in the Yemisir Kik Wat because of the berbere sauce. 

The next dish was Shiro: ground, mildly spiced chick peas cooked with chopped onions and tomatoes. 

It was like a thick paste packed in spices. Good dish too.

There was also Gomen, or collard greens cooked with onions, garlic and green peppers:

I do not like collard greens, so I cannot really comment on that dish, that I tried anyway...

Key Sir Alicha or red beets, carrots and potatoes:

The color given by the beets was fantastic! All the veggies were fully cooked and had a bit of sweetness.

String beans and carrots cooked and seasoned in a spicy garlic sauce:

Nice dish, but I have a doubt about how spicy it was as some jalapeños of the special tibs overflowed a bit in that dish...

Some salad:

It was a good addition to attenuate any fire that some of the dishes may have created!

Shimbera assa that are chickpea balls (off menu):

You could think of them as denser version of falafel. I liked it, especially the sauce that I guess is the berbere sauce.

Butcha, (off menu), made with chickpea:

This was interesting because it looked like scrambled eggs, the color probably coming from the use of turmeric. It was ok for me: I preferred more the dishes with sauce.

I ate my meal with some Ethiopian beer called Meta:

It had a sweet taste that was perfect whenever the spiciness started to build up in the back of my throat, although I admit that most of the dishes were not spicy, that I truly appreciated (if you like spicy, I am sure you can ask them to add spices).

It was a nice lunch and a great discovery of Ethiopian cuisine. Similar to my past experiences in Ethiopian restaurants, I really enjoyed the vegetarian dishes and if you are non-vegetarian, try the special tibs: it was awesome!

Enjoy (I did)! 

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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! 

Another visit at Le Relais de Venise in NYC, New York

I am back at Le Relais De Venise, one of my favorite steak places in New York! I love the concept: they have a prix fixe menu for $26.95 (at the time of this post) where you get steak frites and a salad. There is no other food and you can only order alcohol, desserts (nice selection), tea and coffee. At least, there is no waiting for anybody to decide what they want!

This menu and concept is identical in all three locations: the original in Paris (opened in 1959), that I visited last winter, the one in London, that I saw when looking for what was supposed to be the best fish and chips in town and the one in New York.

What I did not notice in the one in New York last time, were the paintings on the wall representing scenes of Venice (well it is called Le Relais de Venise after all!). Go figure, in a French restaurant! The explanation is simple: the original original restaurant used to be an Italian restaurant and the owner left the decor as is, keeping the name.

The way it works is that they ask you for the temperature of the meat. It can be cooked blue (rare is already pretty red as you will see on a photo later, so blue? Do they bring the cow on the table at that point???), rare, medium and well done. To remember who wants what, they will map the table on the paper table cloth and write the customer's choice on it.

Then, they bring you a green salad with walnuts.

I admit that it was a bit overdressed...

Then, there is a first serving of meat and fries. Yes, you read well: a first serving, meaning that there is a second one. But do not worry, it is not like a Man vs. Food challenge where they will serve you a huge amount of food! The servings are reasonable and the two will be close to what a regular serving would be in a brasserie. While you wait, you see the staff carrying the trays containing the fries and meats cooked at different temperature, the most impressive one being the stack of fries (no, this was not one portion!)!  So, I got my first serving, asking for the sirloin steak to be rare.

And the second serving.

That time, I asked for some sauce on the fries! Like disco fries without cheese... The meat, sliced, was cooked perfectly and of good quality. I loved the sauce (it is a secret recipe) that was rich, slightly creamy and slightly salty. And with the fries, that was definitely delicious, softening the fries and pairing perfectly (as you can see they put lots of sauce the second time...).

Then was dessert! I did not pick Le vacherin du relais, one of their signature desserts, that I tried the last time I came here and also in Paris: it is a huge and very sweet dessert and at that point I started to be full. I preferred going for something "lighter" and cold, because, similar to my previous visit, it was warm in the restaurant. Therefore, I went for the Praline Liegeois.

It is a praline ice cream (very creamy) with whipped cream. Praline being one of my favorite ice cream flavors, I inhaled it!

I was also able to try the profiteroles that are made on the premises.

It was fantastic! The chocolate sauce was divine: made with dark chocolate, it was not too sweet and really had a great chocolate taste, not diluted, that completely bathed the profiteroles!

Steak frites is a brasserie and bistro standard. Having a place specialized in it, you can expect that they will make it good and I think that Le Relais de Venise delivers: great fries (soft inside and crispy outside with a nice golden color), delicious meat (sirloin, perfectly cooked) and fantastic secret sauce (people are still trying to figure out how it is made, some hinting that there might be chicken liver in it!). Know that there you cannot make reservations and, the last time I went, I noticed a lot of families.

Enjoy (I did)!

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Hoboken Dhaba, Indian street food! - Closed

Hoboken Dhaba, New Jersey NJ

When Hoboken Dhaba replaced The Hummus Bar, I was thinking: what? Another Indian restaurant? How many do we need? Think about it: we had plenty of restaurants serving Middle Eastern dishes, mainly focused on falafel and hummus and now, only few of them are still standing. So Indian? Ok, India on the Hudson that was my favorite closed recently because of rent increase (hopefully they will relocate!), but there is still Bombay West, Matt & Meera and Karma Cafe. So I was wondering what would make Hoboken Dhaba different. It was time to check that out!

I discovered what Dhaba is after I went for a press dinner at The Masala Wala in New York: it is a street side shed where people can eat some food sold by street vendors. Now, looking at the decor, it make sense! They have the equivalent of booths that are in fact representing dhaba.

Hoboken Dhaba, New Jersey NJ

It is a very colorful restaurant, with bright colors on the walls, banquettes, pillows, and with tables being used as a display for spices that are pretty common in Indian cuisine.

If you go there, you will also notice the lamps hanging from the ceiling that are made of forks, knives and spoons!

Hoboken Dhaba, New Jersey NJ

So, there are two things that characterize Hoboken Dhaba: the street food and the all-you can-eat formula of the week end, that is potentially equivalent to the buffet at Karma Cafe and India on the Hudson. We decided to try both at two different occasions. The first time was the all-you-can-eat. 

They propose two versions: vegetarian and non-vegetarian. Jodi picked the first one and me the second. It is not a buffet: they bring you their selection of the day at the table, starting with the appetizers.

vegetarian appetizers at Hoboken Dhaba, New Jersey NJ

The vegetarian appetizer was, besides a small salad, vegetable pakora (fritters) and chili pakoda (green chili lightly battered in a chick pea flour and fried). So, both were fried, but not greasy. The pakora was very good. the chili was good too (a tiny bit spicy), although not my favorite.

On my side, the non-vegetarian appetizer was made of the same salad, tandoori chicken and some chicken smothered in a chili sauce.

chili chicken and tandoori chicken at Hoboken Dhaba, New Jersey NJ

The chicken was good! The chili one was not as spicy as I thought when I heard it was a chili sauce and it was both sweet and sour. The tandoori chicken was very good: still moist, with a beautiful red color, a bit of char and the delicious taste of spices.

Then came the main dishes. For Jodi, the vegetarian platter.

vegetarian thali at Hoboken Dhaba, New Jersey NJ

It is what is called a Thali, a selection of dishes served on a tray, concept that I discovered years ago in Mumbai and that is also served at Bombay West. It was composed of:

• Rajma (top left): this was a special made with beans that was also on my thali. A bit too spicy, it had the consistency of a thick dahl (lentil dish).
•  Aloo Gobi (bottom left): potatoes cooked in spices (spicy).
• Eggplant with paneer cheese (top right): another special of the day. It was very good and not spicy this time.
• Cauliflower in a chili sauce, very hot (bottom right).

On my side:

meat thali at Hoboken Dhaba, New Jersey NJ

It was composed of:

• Rajma, similar to Jodi's dish (bottom left).
• Cauliflower in a chili sauce, very hot (top left).
• Chicken Tikka Masala (top right): this was my favorite! Very creamy, not spicy, I could eat that sauce with a spoon!
• Another chicken dish that was spicy.

What was disappointing is that I asked them to point out on the menu what the items were and they were not that forthcoming, explaining why I could not retrieve the name of the dishes. I think what was a bit disappointing for my thali is that they served two chicken dishes: I would have preferred two different proteins. Also, they served two vegetarian dishes that are not on the menu: I personally would probably serve dishes that people can order when they come back or recommend if they love it.

With the meal, we got some delicious fresh naan:

naan at Hoboken Dhaba, New Jersey NJ

And they were nice enough to bring us some raita (no charge) to extinguish the fire caused by the spices!

raita at Hoboken Dhaba, New Jersey NJ

My other weapon against spices is always lassi. This time, I decided to go for a sweet lassi, although it was not on the menu.

sweet lassi at Hoboken Dhaba, New Jersey NJ

Lassi is a yogurt drink where water, spices and sometimes fruit is added to the yogurt. Depending on the restaurant, it has different levels of thickness. The one I ordered was thick, not too sweet and had some cinnamon on top. I really liked it, but it was very filling!  The second time I went to Hoboken Dhaba, I chose the mango lassi.

mango lassi at Hoboken Dhaba, New Jersey NJ

It was delicious: creamy with this wonderful taste of mango. Again not too sweet but very filling!

Then, we got dessert! And it was my favorite: gulab jamun!

gulab jamun at Hoboken Dhaba, New Jersey NJ

Gulab Jamun is a cheese ball that is fried and then dipped in a sugar syrup. This was fantastic: cooked all the way through, sweet, it was served slightly warm.

Even if my first experience at Hoboken Dhaba did not meet my expectations, we decided to go back, but this time to try the street food!

We started off with the vegetarian sampler.

vegetarian sampler at Hoboken Dhaba, New Jersey NJ

For $8, there was surely lots of food! It was composed of:

• Vegetarian samosa: light and crispy, with a bit of spiciness.
• Chili pakoda, similar to the first time we went.
• Batata Vada: battered fried spicy potatoe balls, similar to croquettes, but with Indian spices and spicy!
• Veggie pakora: a bit greasy and overcooked this time.

Then we ordered the Bhel Puri or crispy puffed rice mixed with chutney and spices.

Bhel puri at Hoboken Dhaba, New Jersey NJ

I was a bit disappointed: it was not as crispy as the one at The Masala Wala and not as good either. I did not eat too much of it...

Then, the Dahi Puri that are lentils shells filled with veggies and yogurt.

dahi puri at Hoboken Dhaba, New Jersey NJ

This was very good, but not as spectacular as the one I tried at The Masala Wala (sorry, I repeat myself, but it was a memorable dinner!!!).

dahi puri at Hoboken Dhaba, New Jersey NJ

This is a one bite thing and I loved the different layers, from the lentil shell that was very crispy to the veggies and yogurt. We ate it all!

I also wanted to try the lamb samosa.

lamb samosa at Hoboken Dhaba, New Jersey NJ

I love lamb, but, unfortunately, this did not meet my expectations: the lamb was dry and the shell was overcooked.

Last was the chicken lollipop:

chicken lollipop at Hoboken Dhaba, New Jersey NJ

It really looked like lollipops! But again, it was a miss...The problem was that they left the skin that was  not fried and gave a gelatinous taste to the dish. They would have removed it, or even fried it, it would have been a great dish.

So, at this point I am really on the fence after these two visits: I liked the classic dishes but disliked most of what we ate...I will probably go for a third time to make up my mind and will stick with some classics.

Enjoy (...)!

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Churchwarden pipes and mutton chops at Keens Steakhouse in NYC, New York

This is it! After visiting the oldest pizzeria in the US (Lombardi's), here we are at the oldest steakhouse in New York City: Keens Steakhouse that opened in 1885. So, Keens, that is considered by many as the best steakhouse in the city is known for two things: its churchwarden pipes and its mutton chops. A few people at work went there and had mixed feelings about that place; it was time for me to try it.

This is a big place, with its three floors (we were on the second floor, in the Lincoln room). The atmosphere is definitely the one of a traditional steakhouse: dark wood and dark leather banquettes with tons of political drawings.

But what makes Keens unique is the decor: the ceiling is covered with churchwarden pipes. Keens is said to have the largest collection in the world. I have tried to find the number and it seems to be more than 90,000. The tradition, as they explain on their website, comes from the 17th Century, in England, where travelers were checking in their 15 inches long pipes made of clay at their favorite Inn, the pipe being to fragile to be carried.

These pipes are a strong reminder that steakhouses were originally only reserved to men and women were not allowed! To the point that, in 1905, Lillie Langtry, an actress, sued Keens for denying her entrance and won in court!

Interestingly, at Keens, each table has a small pad, so you can take notes.

After we ordered our food, they brought us some veggies with an addictive blue cheese sauce.

It was celery, carrots as well as some olives with ice on top to keep it cool! 

They also gave us some bread and butter.

But we did not come for this! We came for steaks! Jodi ordered a filet mignon. It was served with a roasted pepper.

I admit that when it came, it did not look that appetizing. It looked more like a dry piece of overcooked tuna. It is the first time I saw a thin slice of filet mignon like this! And the taste was just ok, the quality of a filet mignon I would expect in a regular restaurant, not a steakhouse. It was not as juicy as I like and fortunately, we ordered some delicious béarnaise sauce.

On my side, I had to order their signature dish: the mutton chop!

This was a gigantic piece of meat, a 26-ounce saddle of mutton, that has been on their menu on day 1. If you love lamb, you cannot go to Keens and not try that! It was cooked medium, was juicy, with enough fat and a nice char. However, I think that it was way overpriced and restaurants like Dino & Harry's offer lamb chops that are tastier with a fabulous char, for a cheaper price.

However, I loved the mint jelly that I guess was homemade!

With the meat, we ordered French fries:

They were just ok and I thought the quantity was small compared to what other steakhouses would serve.

Last was dessert! We could not leave without it! We went for the banana foster with dark rum and vanilla ice cream.

It was good and I loved the bananas that were caramelized. It was sweet but the ice cream kind of neutralized the sweetness of this dessert. Hopefully the price ($14), that is high for a dessert, was justified by the quality of rum...

At the end of the meal, we were disappointed and a bit more when the bill came...

It was definitely some bad news...Overpriced and not as good as people say. I would add also that the service was just ok: they barely checked on us and did not make us feel welcome. So the only reason to go to Keens Steakhouse would be for the history, not the food!

Enjoy (...)!

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