Pizza at Capizzi in Hell's Kitchen, NYC, New York

I was recently invited to Capizzi, a Pizza and Wine Bar located in Hell's Kitchen, right behind Port Authority. Capizzi gets its name from a town in Sicily, where the owner's grandparents and mother are coming from. The location is definitely not ideal, most of the people going up of 42nd street to find restaurants.

There, we met with Joseph "Joe" Calcagno (left), who explained to us that he wanted the restaurant to feel like home, like it was at his grandmother (Nonna in Italian). 

That is why the wall is full of artifacts coming from his grandma, as well as photos of Joe's family, one of them being 7 years old Joe with his dad Paul. Joe's father and grandfather have been in the restaurant industry, making it somewhat natural to follow their footsteps.

He also placed some elements that remind him his family and childhood, such as the refrigerator that was similar to the one his grandma had. In the back of the room, is the kitchen where you can see them prepare the pizza, throwing the dough in the air to shape it.

Joe wanted the kitchen to be open so people can see what is going on. Looking carefully, there are few things you can notice. First is the wood burning oven that cooks pizza at more than 800 degrees for approximately 2 minutes.

You definitely feel the heat when you are close to it! Second is what is hanging in the kitchen.

Yes, it is peppers that you see drying there. Because at Capizzi, there are plenty of things that are made on premises and not bought dry, such as crushed red pepper.

Or oregano:

Joe told us that most of the dishes of his menu are made from fresh ingredients. He prides himself in buying the best products he can find so his customers can enjoy some great quality food, similar to how it was when he was a kid: what they were buying had to be the best, even if it meant going in different stores to find it. As he puts it: "One bakery might have the best bread, but not the best cake".

After we sat and Joe went to the kitchen, one of his staff member who did not know that Joe was taking care of us, started to describe the menu so we could order. We truly appreciated the fact that he knew the dishes and described it in a way that made us want to order most of it; it is always frustrating when you go to a restaurant, ask questions about the food and realize that the staff has no idea what it is or how it is made. Later, Joe explained that he eats with his staff, meals being a good opportunity to discuss matters of the restaurant, as well as knowing each and every dish.

My drink of choice that evening was their homemade sangria that I was curious to try; it had a nice fruity taste and was made with a blend of wines. Dangerous drink for sure as it is the kind that you would drink like you would drink milk.

So, it was time to try the food! We started off with arancini, that are fried rice balls that are breaded.

There were two kinds: red peppers and spinach & cheese. Both were really good and not dry. I admit that my favorite was the red peppers one, although the spinach one, with all the cheese in it was fantastic too.

Then, we got their arugula salad that is one of their best sellers. It was composed of arugula, tomatoes, goat cheese, walnuts, cranberries, onions and green apples.

Although a bit overdressed (the dressing was made of olive oil and balsamic vinegar), it was a delicious dish, that married sweet and tart flavors perfectly. It was fresh and had a nice crunch thanks to the tomatoes, and mainly to the green apples.

The third appetizer was burrata.

They do not make the burrata at Capizzi and they buy from one of Joe's friends. It was simply dressed with olive oil, so creamy and delicious; the vegetables (tomatoes, peppers and artichokes) as well as the speck were a perfect addition to it. 

Then came the pizza. The first one was the margherita pizza.

As Joe explained, all pizza use San Marzano tomatoes, Mozzarella and Italian olive oil. However, Joe uses American flour, simply because he prefers. He in fact characterized his pizza to be between Neapolitan and American. The margherita was delicious: moist, there was a lot of cheese on it.

The second pizza was made with speck, arugula and four different cheeses: pecorino, provolone, parmesan and mozzarella. 

Similar to the margherita pizza, the outside was puffed up and it had a nice char. The crust had a slight crunch that faded in the center.

The speck was crispy, rendering some additional saltiness to the pizza.

Again there, there was a lot of cheese.

The third pizza was the eggplant parmesan.

I admit that, when Joe asked if we liked it, I said yes, mainly for Jodi as it is one of her favorite, but also to be polite. Well, I was pleased that we got it: it was the best eggplant parmesan pizza I ever had. I know it is a bold statement, but I will explain to you why: most of the time, you barely taste the eggplant, there is too much breading and it is oily. At Capizzi, they roast the vegetables in the morning and then put them on the pizza right before cooking it for two minutes in the oven, retaining the moisture and ensuring that the vegetables on the pizza are cooked. So, there was no breading and the taste of the roasted eggplant came through deliciously.

The fourth and last pizza was made with pepperoni and sausage:

Imagine that Jodi, who does not really like sausage and pepperoni loved it! It was definitely high quality meat: tasty and not oily at all, it had a nice kick. 

For sure, we could not eat all these delicious pizza and brought some home...

But Joe really wanted us to try their homemade desserts and we could not say no (it would have been rude, right?).

It was composed of:

Mini cannoli:

Tiramisu:

Pannacotta:

All of the desserts were really good: light and not too sweet. My favorite was the pannacotta that had a great texture, a bit denser than a flan.

I finished the meal with an espresso:

As well as some homemade lemonade that was nicely acid and not too sweet.

Talking to Joe was a real pleasure because we could feel the passion for what he does and the importance he attaches to the quality of his food. One may think that Capizzi is pricey , but taking into consideration the ingredients used, I do not think so. Think about it: why do we accept to pay $15 for a burger? Because we expect the meat to be of better quality. Same applies to any food and why not to pizza. If you are not ready to pay the price, there are plenty of $1 slice pizza around, but you will get what you pay for and it will not be the same quality as Capizzi.

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!

Tabélog US event at Jukai, Japanese restaurant Midtown East, NYC, New York

Last week, I went to an event hosted by Tabélog US, the largest Japanese restaurant review website, to celebrate their new design. 

Courtesy of Tabélog

The statistics are new and can give you an idea of the different cuisines the user on Tabélog US experiments. 

 

The event took place at Jukai, a Japanese restaurant located Midtown East. The name of the restaurant comes from the deep forrest in the bottom of Mt Fuji.

Clearly, to find that place, you need the address as it is below street level, like an hidden gem. As this was an event, I cannot describe its atmosphere or service, although the latter was perfect considering the place was full of bloggers trying to take pictures as dishes from Chef and owner Hirofumi Watanabe were served. Know that the dishes you will see below were prepared specifically for this event.

Present at the event were Takehiro Miyajima, CEO of Tabélog Inc. as well as Taku Niida, Assistant Sales Manager New York Branch of Asahi Beer USA, Inc., who sponsored the event.

The beer presented was the Asahi super dry beer that I drank with my meal.

The first plate served to us was an assortment of dishes beautifully put together:

Going from the left to the right, there was:

Squid with sea urchin:

Pickled mushrooms and egg omelette with spinach:

Pickled onion:

Smoked duck:

Iberico ham and persimmon fruit:

This was a perfect mise en bouche! My favorite was the duck that was fantastically smokey. Then the squid with its slightly crunchy texture (it was raw). Also, pairing the persimmon with the Iberico ham was a nice Asian interpretation of the cantaloupe - ham traditional pairing, delicately merging the sweet taste of the fruit to the saltiness of the ham.

The next dish was beef carpaccio:

I believe that the beef was Wagyu, later used in the shabu shabu they proposed. It had a nice marbling and was perfectly seasoned. 

After that, was served one of my favorite dishes of the event: Salmon marinated in sake.

The salmon was grilled, perfectly cooked and moist with a fantastic char taste. It was served with a grilled Shishito pepper that is a green pepper similar to serrano peppers.

After the salmon, came another fish: Spanish Mackerel with ground radish.

It was ok for me, the fish having a quite strong flavor.

Then came something unexpected:

This was a Jumbo Pacific oyster from Washington State. I guess the "jumbo" preceding the name was quite appropriate considering that it was the largest I ever see, the shell being the size of my hand! Just compare it to the slice of lemon to give you an idea! It was a bit of a challenge to eat, especially with chopsticks, but the taste was fabulous and you could definitely taste that it was fresh. I knew jumbo shrimp, now I know jumbo oysters...

To drink with the oyster, I chose a glass of Hanaabi Junmai Daiginjo sake that left, surprisingly a strawberry aftertaste that was sweet and acted like a palate cleanser.

The last dish served was shabu shabu, a Japanese dish where vegetables and beef are cooked in a broth. They first brought the vegetables:

And the Wagyu beef that had a nice marbling:

Then, they started to cooked the vegetables:

When they were ready, they added the beef:

Once the beef and vegetables were cooked, they put them in a bowl and added a sauce made with oil, sesame, balsamic vinegar that added some flavors to the dish. Et voilà!

I liked it, although few pieces of beef were overcooked. It was very flavorful and comforting.

Then it was time for dessert, or shall I say desserts!

 There were three of them. A Crème brûlée that was perfectly made, with a crispy caramelized crust on top and a well set vanilla cream:

A white sesame blanc-mange that was similar to a custard:

This was my favorite dessert: nice texture, light with the sesame taste coming through, it was not too sweet. In fact none of the desserts were.

The last dessert was chocolate truffles:

These were nice and soft, similar to the truffles you would find in France. Although there, people like to put a bit of alcohol and here, at Jukai, I did not taste any alcohol.

It was a great event! Thanks to Tabélog, Asahi and the Jukai team for hosting us!

Enjoy (I did)!



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

Dinner at Tulsi, Indian restaurant in Midtown East, NYC, New York

Recently, we were invited to Tulsi, an Indian restaurant located Midtown East. I quickly discovered that it was not your average Indian restaurant! First is the team in the kitchen, composed of:

•  Executive Chef Hemant Mathur who is also co-owner. Chef Mathur has an impressive resume, working in restaurants such as Dévi (awarded a Michelin one-star rating in 2007 and 2008), Tamarind in Tribeca, as well as Bukhara  in the Maurya Sheraton Hotel in New Delhi, India. 
• Tandoor Master, Dhandu Ram, who also worked at Bukhara in New Delhi, where he met Hemant Mathur.
• Executive Pastry Chef Surbhi Sahni, who is also the wife of Chef Mathur, known for her incredible dessert creations, such as her Ginger Panna Cotta that was nominated one of the “Best Restaurant Desserts for 2011” by Esquire.

Then I got to meet with Vijay Rao, who is co-owner and we were taken care of by the General Manager Suneel Devgan who did a wonderful job hosting us.

The second hint that Tulsi (meaning "Holy Basil") was different was the menu: clearly not your regular one! For instance, I could not find any Chicken Tikka Masala, that is one of my favorite dishes. Instead, they serve the savory banana dumplings, sea scallops with Manchurian cauliflower & eggplant chutney or lamb chop with south Indian potatoes and peach chutney. Clearly, some mouth watering dishes and I was excited to see what we would get served!

The last important characteristic of this place is its decor: modern, elegant, but not stuffy. When you enter, you end up in the bar area (nice green lighting) with its small lounge.

Then there is the dining room.

We went early because it is the best time to take photos of a restaurant and at that time, we were the only ones, but several minutes after, people started coming and this long table you see was for instance full of patrons avid to taste that food. 

We got seated in one of the "booths" that they setup, giving the impression of privacy to customers, especially those who did not understand that the only separation between them and the next table was a thin curtain.

To start off, I ordered a mango lassi.

Not too sweet and smooth, it was the perfect drink to prepare my palate and eliminate some of the heat few dishes had.

We started off with the appetizers. First, came some street food or chaat:

The first one was Avocado Jhal Muri:

It was made of puffed rice, avocado, red onion for a nice kick and vermicelli noodles. It was delicious: a bit crunchy, thanks to the rice and red onion, and smooth, because of the avocado.

The second one was Papadi chaat:

It was refreshing, with a sweet and savory taste, but I was expecting it to be a bit crunchy and did not really like the texture.

Then, we tried the Manchurian cauliflower:

I tried this dish at The Masala Wala few months ago and was thrilled to have it again. It was fantastic with its sweet and sour taste and a bit of crunch, definitely reminding me of Chinese cuisine. It was Jodi's favorite dish of the evening.

The second appetizer was Haryali chicken tikka:

The chicken, cooked in a tandoor oven was incredibly moist, tender, flavorful and had this nice char all around. I admit that I had difficulties not finishing that dish (it was only the beginning). I am often disappointed by chicken tikka because the meat tends to be dry, but it was definitely not the case there. The pieces of chicken were sitting on top of a delicious tomato chutney that gave an additional dimension to the dish.

The last appetizer was Dilli wali Aloo tikki:

These potato cakes were made, besides potatoes, of yellow split peas, cashews and raisin stuffing. It was my least favorite of the appetizers, being slightly blend if not eaten with the sauce that went with it.

At that point, I ask for a sweet lassi:

It was not as thick than I am used to and had the perfect amount of sweetness.

Then came the entrees. The first one was their signature dish: savory banana dumplings.

These dumplings were stuffed with figs and cashew, smothered in a very good sauce that was creamy and reminded me of the tikka masala sauce. It had an interesting texture that was the result of having figs in it, giving the same sensation as when you eat dried figs. The quinoa was a nice addition, having a bit of cumin in it, a flavor I do not remember having experienced in Indian food yet.

Then came another of my favorite dishes: tandoor grilled lamb chops.

It was a great dish: the lamb was perfectly cooked, with some areas covered with this nice char that I love so much in grilled meat. It was tender and flavorful, the perfect dish if you love lamb. It was served with South Indian potatoes and a nice plum chutney that added a wonderful sweetness to the overall dish.

We also tried the Mangolorean Chicken Curry that was quite spicy, but delicious with a moist chicken that I had difficulties not to eat, despite my mouth on fire:

And some Indian cottage cheese with spinach, similar to Palak Paneer:

That we ate with plain basmati rice:

as well as plain parantha and rosemary garlic naan breads that were very good and fresh.

At that point, I started to get full, but could not resist to try their desserts and was so pleased to see them bringing their Indian bread pudding!

Nice creation considering that bread pudding is not common in Indian cuisine! It was made of brioche bread that was soaked in what I believe was a sugar syrup and covered with some sort of condensed milk and nuts. That was spectacular and we definitely finished the plate! It was definitely sweet, but so good! I wish I had the recipe (wink wink!).

The second dessert was their pistachio kulfi:

It was a delicious ice cream with a subtle pistachio taste that became more prominent when reaching the middle of the pyramid, where a layer of it was present.

To help digest this feat, I ended up getting a Chai tea...

We had a good time at Tulsi: great food and great service for sure. I would definitely come back to that place to try some other dishes. They really succeeded in crafting a fantastic unusual Indian menu.

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!

Dinner at Kingside in NYC, New York

I recently went for dinner to Kingside with Kenta Hirai, the CEO of Tabélog US, a restaurant review site I have been using to find places to go to whenever needed. The restaurant was in its 8th day of existence, so I was excited to see how it would be, especially considering the fact that the team is the same who made Landmarc a success. I even got the privilege to meet with Executive Chef Marc Murphy who, in impeccable French (he is half French, half American), talked about the menu.

This is an incredible place that, even from outside, looks stunning. Located inside the Viceroy hotel, you can even see the swimming pool if you go downstairs.

When you enter, you have, on the right side, the bar:

Then, you arrive in the large dining room that is dominated by the kitchen in the back:

And a large plaque with the name of the restaurant for those who forgot where they were...

It is definitely a modern and elegant design with a sense of space accentuated by the very high ceilings.

To start our dinner, Kenta and I ordered a Kingside beer, brewed in Elmsford, NY.

We then discovered the New American menu crafted by Chef Murphy, with its French and Italian influence.

It had small and large plates, making us think that it would be perfect to share some dishes instead of eating our own, allowing us to discover more specialties.

We started of with the appetizers. First came the Foie gras:

It had herb breadcrumbs on top that replaced the traditional toast and came with some figs and a fig caramel. Marrying foie gras and fig is pretty common, so I was not surprised by the combination, the figs adding a bit of texture. But replacing the bread with the breadcrumbs was  genius as it gave that nice crunch to a perfect foie gras.

Then, we shared the roasted snails:

That was a nice take on escargots de Bourgogne.

For sure, the best was not the snails, but the butter sauce: I could not resist dipping the bread in it! Interestingly, there was bone marrow in it, but I guess that sauce overpowered it...

The last appetizer was the grilled octopus:

It was served with a potato salad and some chorizo. The octopus was definitely the star of the dish: tender, it had a wonderful char.

For entrees, we started of with the butternut squash nudi:

I expected them smaller to be honest. They were served with hazelnut (nice crunch and nuttiness), shaved parmesan cheese and in a very smooth mascarpone sauce. I loved the combination sweet and savory, the sweetness coming from the squash.

We also ordered the pork belly:

It was served with roasted shallots (nice sweetness) and some escarole. The meat was tender, juicy, the fat having a little crunch because slightly charred.

With it, we got some Mac & Cheese made with fregula pasta, that are pasta from Sardinia with a shape similar to Israeli couscous.

It was delicious, although I would have liked it a bit creamier as I mentioned to Chef Murphy. It was the perfect side with the pork and was very comforting.

Then of course was dessert...We ordered the warm chocolate cake:

It was served with a toasted coconut ice cream. I admit that, after we cracked the top if the cake, I forgot the ice cream to focus on the deliciousness that was under the surface.

It was like eating melted chocolate! Fortunately for us it was not too sweet, so we could concentrate on the second dessert we ordered: the caramel pudding.

That was the best and I could not stop eating it. It was made of caramel cream and pretzel crumbles that made it a sweet and savory dessert to die for! If you go to Kingside, do not miss it!!!

And by the way, they added some Bourbon whipped cream on top...

These desserts were perfect with a decaf espresso.

Needless to say that the little walk I had after this dinner was more than necessary. This was fantastic and surprising, because often, restaurants that just opened have few things to fine tune, but not Kingside. With a start like this, I am sure they will have lots of success.

Enjoy (I did)!

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Restaurant Information

tabelog.us

	* Restaurant Name
	Kingside
	* Overall
	★★★☆☆
	* Neighborhood / Cuisine
	Midtown West / American New
	* Street Address
	Viceroy Hotel New York, 124 West 57th St., New York, NY 10019
	* Phone
	(212) 707-8000

Muk Eun Ji Korean Restaurant in NYC, New York

With days being colder, there are some dishes I really enjoy to eat such as butternut squash soup, ramen or bibimbap. Although, similar to ramen, there are cold versions of bibimbap, I cannot imagine eating a very hot rice bowl on a summer day. 

So, on a Saturday night, as the temperature lowered, we ended up at For bibimbap. We found this place walking through Korea Town, checking menus and ratings. 

It is a big place, with nothing particular in the decor, besides the huge ads promoting their dishes in Koran language as well as English. What I realized is that if is pretty big, with a second dining room on the first floor and a third upstairs. 

To start our meal, they brought us some banchan, these little side dishes that are always exciting to see! And eat...

Of course, they included kimchi (fermented vegetable, here cabbage, usually spicy), my favorite of all! 

It was spicy and some bits had a bite of crunch.

Soy:

Spicy radish (quite spicy):

Dried squid (deliciously crunchy, but a bit fishy):

Potatoes and carrots, apparently boiled:

Cucumber that added some freshness and had a cooling effect:

Pasta salad (what?):

It was very good to counteract the spiciness of some of the dishes!

They also brought us what I guess is their version of an egg drop soup:

Then came our bibimbap. As their selection of vegetarian bibimbap was very limited (only kimchi, so spicy), Jodi ended up with a ground beef bibimbap. 

It was made, besides of ground beef, of vegetables, seaweed, rice and a fried egg. It was just ok, missing a bit of flavor and the ground beef being very dry. Some soy sauce did the magic, but still not a knock off. 

On my side, I ordered the short ribs bibimbap:

The components were the the same as Jodi's, except for the meat. When it came in this pipping hot bowl, still sizzling, the fantastic smell of the meat emanated from the dish. Not only it smelled good, but it tasted delicious! And, contrary to the ground meat, I found that all the elements of the dish were working well together. The beef was probably marinated and the juice that came from it added a nice flavor. 

Another best part was the rice crust that formed after letting the rice cook against the hot sides if the bowl. It was very crunchy. 

Towards the end of the meal, they brought us an egg dish, that seem to be made of a battered egg cooked in a broth. 

I really liked it, especially at the beginning when the egg was creamier and smoother.

Then, surprisingly, they brought us a small bottle of Maeil Biofeel, a drink made with lacto bacillus supposed to improve digestion, boost the immune system and enhance the overall health...

It tasted like any drink similar to this, except that it was more liquid.

This was a pretty good dinner and I loved the short ribs bibimbap that I recommend! I will definitely go back to Muk Eun Ji to try some other dishes!

Enjoy (I did)!

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Revisit: Table Verte, French vegetarian restaurant in NYC, New York

I was recently re-invited to Table Verte, a French restaurant that serves only vegetarian dishes.I am definitely a carnivore and, most of the meals I had when I was a kid, growing up in France, had a dish with either a meat, fish or poultry. My wife Jodi, loves burgers and filet mignon, but have an inclination to order vegetarian dishes. It is with her, when we were dating, that I went to my first vegetarian restaurant: Zen Palate, at their location in Union Square that since closed. Then I went to others, like Gobo or Angelica kitchen, the latter being the worst vegetarian meal I ever had, the food being bland and mushy.  I discovered Table Verte beginning of the year, and it made me realize how we easily get stuck with labels. Think about it: in Italian restaurant, we may order pasta with a tomato and basil sauce. We do not call that vegetarian. A cheese pizza is not called vegetarian. A ratatouille is not called vegetarian. etc. etc. I could go forever with dishes that we love but never think about associating them with being vegetarian. 

Execute Chef Ken Larsen (left) & Sous Chef Matt Roth

So, what makes Table Verte different from other vegetarian restaurants?  Over there, Ken Larsen, the Executive Chef (who lived and worked in France) crafted a menu where he did not try to replace the meat or fish by other soy based proteins such as seitan or tofu. In the years he worked in France, he understood the importance of the garnish on the plate. In France, everything has to taste good: the garnish included. So, he decided to eliminate the meat and make the garnish the star of the dish. He also does not try to recreate a specific dish, but rather be inspired by it and make his own creation.

The difference between my last visit and today was, besides new dishes, that they replaced the a la carte formula by a series of prix-fixe menus. I admit that I prefer when both a la carte and prix-fixe are available, as we sometimes just want to have one dish each. 

So, here we are at Table Verte (the green table), in the dining room, where all tables are...green.

We decided to share some dishes and started with appetizers. We started off with roasted Brussels sprouts with balsamic glazed strawberries.

I rediscovered Brussels sprouts few years ago, after eating a couple in a restaurant, regretting not to have more on my plate. Yes, when I was a kid, I hated it, but it might have been the way my Mom cooked them (Sorry Mom!) or maybe my palate evolved...What was interesting with this dish was the pairing with strawberries, not a sweet and salty combination because strawberries are not that sweet, but rather adding a different texture and maybe a delicate sour taste that made this dish successful.

The second dish was beets with a horseradish sherbet:

Chef Larsen thought about this dish after a trip in France back in August where he tried some crepes with savory flavored sherbets. Although it was very creative, it was my least favorite dish, the sherbet being a bit too icy and not having that much taste.

Then, we got my favorite appetizer: truffled mushroom duxelle.

Chef Larsen wanted to add a spread on the menu, similar to a pâté that is a traditional appetizer in France. The presentation was identical, with cornichons and mustard, but, instead of bread, he made a pâte sablée that is a rich crumbly crust.

The way you eat it is by putting a some duxelle on the pâte sablée, with or without mustard.

I have to say that I loved that dish. When it came to the table, we could smell the truffle, and the taste of the mushrooms was divine.

Then, for the entrées, we picked the eggplant lasagna:

It was made of goat cheese, Swiss cheese, spice roasted eggplant, harissa chickpea ragu and sautéed spinach. The pasta was cooked al dente. Jodi loved it to say the least! I liked it, especially because there was lost of cheese and was expecting a little kick from the harissa, but it was not the case.

The second entrée was Olive Polenta, made with an onion confit (fantastic!), roasted peppers, artichokes and cippolini onions with parsley caper sauce.

The presentation was sensational and it was as if the delicious olive polenta was like a piece of meat, soft, but not too much, perfectly paired with the onions that gave some sweetness to the dish and the haricots verts some crunch. 

These two entrées are the perfect example of dishes that do not need meat or fish and left us satisfied. But of course not enough to skip dessert! We ordered the Banana Brûlée made of French pastry cream, sweet cookies, with a caramelized sugar coating:

If you like banana, you cannot miss this dessert that is between the banana pudding and the creme brûlée.

It was creamy and not too sweet; so good that we finished it!

The second dessert was the tarte au chocolat:

I had that dessert last time, but it slightly changed: the crust was made with raisins this time and you could definitely taste it. 

The chocolate part was rich, dense with a strong chocolate taste and if you wonder how they make it, I know that they replace the butter with avocado that is a perfect substitute and a vegan dessert. 

I had again a nice dinner at Table Verte, a restaurant that more carnivores should know!

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!

Dinner at Aji 53, Japanese restaurant in Brooklyn, New York

I did not know what to expect when I received an invitation from one of the partners of Aji 53, Kevin,  proposing to dine in one of the three restaurants located in Bay Shore (original), Smith Town and Brooklyn. 

Aji means "Taste" and 53 comes from the address of their original location in Bay Shore: 53rd exit and located at number 53. So they made 53 their lucky number. We decided to go to the Brooklyn location for a dinner last Tuesday.

The restaurant in Brooklyn opened last June. Its predecessor was another Japanese restaurant called "Yoshi" that apparently had some issues. When we entered, we immediately saw that it was not a standard Japanese restaurant, but rather a higher version of it. On the right side was the dining room that was split into two parts: one with red booths and the other one with regular seats. 

On the left, the incredible marble bar with its blue lighting, giving a lounge-y feel to the place. 

Then, in the back, the counter where you can sit and watch the Chef prepare sushi and sashimi.

We started off with some drinks, Jodi going for a green tea:

And me, ordering one of their signature cocktails: The Cucumber Cooler:

It was made of Pearl cucumber vodka, Saint Germain, pineapple juice and fresh shredded cucumber.

It was delicious, with a nice cooling effect, but was definitely a dangerous drink, because you could drink that as if it was just some juice...

We started the dinner with appetizers. The first one was Five Way Sashimi:

It was composed of sushi grade tuna in a ponzu sauce:

Striped bass with a Dijon mustard sauce:

Salmon with a truffle sauce (you could definitely smell the truffle when the dish came):

Yellowtail with a Jalapeño and yuzu sauce (that had a nice kick):

Albacore tuna with a ponzu sauce and salmon roe:

First of all, the presentation was fantastic with beautiful colors. The fish were the selection of the day, the Chef shopping on a daily basis at the fish market (closed on Sunday). It was definitely high quality fish, paired with sauces well chosen and not overpowering the fish that remained the star of the dish.

After that, we got the tuna gyoza:

It was made of cooked spicy tuna wrapped in a wonton and deep fried, served with guacamole and an apple sauce. It was an interesting creation, showcasing a fusion that will be present all along the dinner (started anyway in the first course with the jalapeño). I did not really taste the apple sauce, however, the dumpling had a nice crunch and paired perfectly with the guacamole that neutralized in a way the spiciness of the tuna.

The next course was called Ocean River:

 It was raw salmon wrapped around wasabi lobster and avocado, served with a truffle yuzu dressing.

There again, we could smell the truffle and the colors, with a predominent orange, were beautiful. It had a smooth texture and the yuzu added the necessary acidity. However, I was expecting a kick from the wasabi, but it was not the case.

Then came the warm sautéed wild mushroom salad:

The mushroom smell emanating from this dish was incredible and very appetizing. The sauce was simply made of olive oil and truffle purée. There were different kinds of mushrooms, all organic: butternut, shiitake, oyster and beech.

At the same time, they brought us another dish with mushrooms: Kuromame scallop.

It was grilled scallops, served with mushrooms and asparagus, bathed in a delicious black bean miso. The mushrooms and asparagus added a nice texture and there was a nice balance of flavors in this dish that was one of my favorites.

Then came another fusion dish: Beef short ribs.

It is one of their popular dishes. The short rib is marinated in sake overnight, then slow braised for 4 hours before being smothered in a house made BBQ soy sauce. The result, a meat that falls of the bone without the help of a knife.

I liked it, but it was my least favorite, surprising considering that I love short rib and BBQ, The sauce was delicious, not too salty and nicely sweet, but the meat, although tender, had a bit of cartilage.

After that, we tried the rock shrimp tempura:

Rock shrimp are a variety of shrimp that has a hard, spiny shell similar to a lobster. The shell is "hard as a rock", hence the term rock shrimp. This tempura version was crunchy with a nice kick. It was so good, I could not stop eating them!

We then tasted the Chilean Sea Bass, fish that was imported from Japan, marinated in Saikyo miso, then broiled.

It was served on a sweet potato mash. The fish was perfectly cooked, flaky and moist, with a nice caramelization. This was a delicious dish, perfect for fish lovers who only eat cooked fish.

At that point, I started to be really full and Kevin proposed to have some Sake. They have a nice selection there, with tastings graded standard, expert and premium.

Kevin served us the premium tasting:

It was composed, from left to right:

• Sayuri Nigori: Japan's number one selling unfiltered sake. The restaurant describes it as "refreshing aroma, natural sweetness & smooth aftertaste".
• Wakatake Daiginjo: rice milled to 50%. The restaurant describes it as "full body, medium dry and rich, smooth as silk with aromas of pineapple, papaya and roasted nuts".
• Horin Jumai Daiginjo: rice milled to 50%. The restaurant describes it as "delicately fruity nose, well balanced, smooth & clean finish, with a hint of pear".

Not being a connoisseur of Sake, it was great to be able to compare each of them. I sipped the sake for what was unexpectedly coming: a sushi and sashimi sampler!

It looked fantastic and we could not not try this amazing selection! 

It was composed of:

Sushi made of salmon, yellowtail (bon-hamachi) and big eye tuna:

Octopus:

Sashimi made of slices of big eye tuna and yellowtail:

As well as salmon sashimi:

Next to the damon was the fresh wasabi. They serve fresh wasabi because good quality fish deserve good wasabi!

Monster roll (salmon and avocado inside, topped with grilled Alaskan king crab and Louisiana blue crab meat, served with eel and chili sauce:

Okinawa roll (spicy white tuna and blue crab, wrapped with soy bean nori and topped with albacore white tuna and avocado, served with yuzu creme and pineapple chili puree.

The freshness of the fish was again undeniable and the creativity of the rolls sensational, bringing different flavors together perfectly. 

At that point we were really full, but could not resist a dessert...They brought us a home-made mochi ice cream:

One was made of peanut butter and the other one mango. It was the perfect way to finish this incredible meal.

Aji 53 is definitely not your regular Japanese restaurant: it proposes creative dishes, fusion or not, at reasonable prices, made with high quality ingredients. My only regret is that they are not in our neighborhood!

Enjoy (I did)!

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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!

My nephew culinary visit: outtakes...

You may have thought that I was done with all the food we ate when my nephew Valentin was in NYC, but in fact, no! We really wanted to make him try some food he would not find where he lives and I think we did a pretty good job! I should probably mention that when I spoke with his mom after he came back home, she mentioned that he had a bigger appetite. Oops...

So here is some of what we ate:

The Doughnut Plant:

There is no better donut in NYC than the Doughnut Plant! I know that it is a bold statement, but if you try it, you will be convinced too. 

So, after Katz's, as we were on the Lower East Side, we decided to have Valentin try one of their donuts. So we went to their original location on Grant street.

There, Jodi ordered the coconut cream donut:

It is a yeast donut, filled with some coconut cream, as its name indicated. It is chewy and not too sweet and is one of the coconut delicacies I love.

Valentin and I ordered a tres leches donut, one of their signature:

It is a cake version of a donut, a bit heavy but so good...I just wish that they put more tres leches cream inside...

The double espresso accompanied by sparkling water was perfect to go with it:

Kossar's Bialys:

Then, next to The Doughnut Plant was Kossar's Bialys, a bakery established in 1936 and only serves Bialys, these small Polish rolls.

This is part of the old New York, with restaurants like Yonah Schimmel or Katz's, and it is incredible that they are still there considering they only serve one item that is not as popular as one may think.

So we bought some bialys for breakfast and ate them with either butter or cream cheese. There were onion bialys:

As well as garlic bialys:

They were still hot and the smell that emanated from them was divine! Definitely something to try!

Junior's:

If there is one place where I would have people try a cheesecake, it is at Junior's: it is the best. Creamy and dense, we ate it after going to Luke's Lobster, but instead of going to the restaurant, we went to the take out place next door.

City Bakery:

We went there not for their hot cocoa that is supposed to be the best in the US (I tried it and do not think so), but for their chocolate chip cookie: large, dense, chewy with lots of butter and chocolate. Definitely not your average cookie.

We have other undocumented culinary visits such as Giorgio's (cannoli) or Sweet (cupcakes) in Hoboken, as well as Dylan's Candy Bar, so, as you can imagine, he had quite a taste of what this area has to offer when it comes for food. 

We had a fantastic time, food and non food related, and I am sure we will remember Valentin's visit for a while!

Enjoy (we all did)!

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My nephew culinary visit: day 9: Venezuelan cuisine at El Cocotero in NYC, New York

For his last day in New York, we decided to bring Valentin to try some Venezuelan cuisine, especially arepas. The last time his father came, we brought him to Caracas. As this place is always crowned, we decided to go to the quieter El Cocotero. We went there several times: cheap and good food, fairly low key.

When we entered, at lunch time, the restaurant was very dark, the windows being blocked by Halloween decorations, the sunlight emerging between them. We all ordered the same thing, but decided to share some guacamole, called guasacaca. It never came...I guess the waiter forgot about it and, to be honest, we did not mind as long as they would not try to charge us for it (they did not). I asked for a double espresso and had to ask again, as they probably also forgot about it: it started well!

Fortunately the espresso was good...

Our second appetizer order finally come after a while: yuca fries with guasacaca and cream (Yuca  frita con nata y guasacaca). 

It was good: the yuca fries were crunchy and cooked all the way through, delicious when dipped in the cream and guacamole.

Then, we all ordered the arepa La Chiquinquira, made of guasacaca, Guyanes cheese, avocado and tomatoes.

It was just ok for me: not as good as usual with too much vinegar overpowering the rest of the ingredients.

I was a bit disappointed: the food was just ok and the service was so so, although there were not that many people in the restaurant. I guess next time I'll stick to Caracas...At least, Valentin was able to try arepas!

Enjoy (...)!

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My nephew culinary visit: day 8 / part 2: Hibachi at Ayame in Hoboken, NJ

For his last evening, we brought Valentin to Ayame, a Japanese restaurant in Hoboken that proposes Hibachi. It was for sure for the show, but I admit that their food is delicious. It was a Friday night and the place was packed, full of people enjoying the show of the different Chef's that were serving tables. If you have never eaten in an Hibachi place, the video below will give you a good perspective on how it works!

The Hibachi dinner included a soup:

or a salad, made mainly of iceberg lettuce, tomatoes, cucumber, carrot and ginger dressing.

I picked the soup that was very light and had few mushrooms with it. It was a good way to get ready for the main dish. Jodi ordered the tofu hibachi that was served with white rice, noodles and veggies.

Valentin and I ordered the chicken and shrimp combo, served with noodles, veggies and, instead of white or brown rice, we decided to order fried rice.

It was very good and we had plenty of food! At least, the shrimp were not tiny and they served quite a bit of it. 

This was a nice last evening for my nephew and he loved the show of the Chef as well as the food!

Enjoy (I did)!

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My nephew culinary visit: day 8 / part 1: Italian sandwiches at M&P Biancamano in Hoboken, NJ

Next stop with Valentin was M&P Biancamano in Hoboken. Why? Well, first to try a good Italian sandwich and then, because we discovered this place recently and loved it!

First of all, it is not a restaurant, but a deli with few tables next to the entrance if you cannot wait to inhale your sandwich and shelves full of food, mainly Italian, from Pasta to Olive oil to panettone. 

But it is in the back that the whole operation to create fantastic sandwiches takes place and you cannot miss the huge pieces of charcuterie hanging from the ceiling, promising some fresh cuts of meat!

The owners, Terry and Peter were there to serve us each time, very courteous and ready to help us if were not sure what to order, making the experience enjoyable and highlighting the fact that it is a family business, a sort of neighborhood shop that makes you feel welcome.

Looking at Peter slicing the meat is always a fascinating, considering how generous he is with the portions. Yes, their sandwiches are huge! The first time we did not know and ordered the one with ham, prosciutto, salami, sopressata, Swiss cheese, lettuce and tomatoes with a balsamic vinegar dressing. There was so much meat that we could not even close the sandwich and shared held for lunch and half for dinner! But this is not it: it costed us less than $18 with chips!

So, of course we went back there! And this time we got curious about the mozzarella that they make themselves and has been nominated "Best Mutz in Hoboken" last January, in a competition at the Elks Club. This time, we decided to order only half a sandwich, but when I saw it on the plate(s), I was wondering if it was really half; Peter confirmed!

Valentin went for prosciutto, fresh mozzarella and roasted peppers:

I went for mortadella, salami and mozzarella:

For sure, the quantities were again generous, creating massive half sandwiches! Imagine that these two sandwiches with two sodas costed us $19.50!

They were delicious: soft bread (they have a crispy one that I never tried), fantastic mozzarella that was soft and smooth (as opposed to rubbery), with high quality of meat.

This might look rustic, but there is no better place for such good sandwiches! I am now officially a big fan of M&P Biancamano!

Enjoy (I did)!



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My nephew culinary visit: day 7 / part 2: Cheesesteak at Shorty's in NYC, New York

One thing that, for sure, we do not have in France is cheesesteak. The first time I tried it was in Philadelphia,  many years back, in a hole in the wall mainly frequented by students; I wish I could remember the location. 

Shorty's was definitely on my list as the cheesesteak we tried at their food truck on Pier 13 in Hoboken was delicious: soft bread shipped from Philadelphia daily and cooked in the truck, tender and juicy meat and lots of cheese (photo below).

So, we arrived at this place and we were totally surprised: we thought it was a restaurant dedicated to this spectacular sandwich, but it is in fact a bar! So, for sure, it was not the best place to have a conversation and relax...

We ordered the cheesesteak sandwich with provolone and Valentin added some onions. As it was big and we had lot of food that week, we decided to share with Jodi. It came all wrapped up and we delicately uncovered it.

At that point, we were a bit disappointed: there was more bread than meat and the quantity of the latter were close to half what we had at the truck. It was good, tender and juicy, but there was not enough cheese and the proportion bread / meat was at the advantage of the bread.

With the cheesesteak, we also ordered some fries that were good, crunchy and not greasy.

Valentin liked it, but I wish we had a better cheesesteak: I guess that for Shorty's, we will just stick to the truck next time...

Enjoy (...)!



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My nephew culinary visit: day 7 / part 1: Indian food at The Masala Wala in NYC, New York

Talking with Valentin, I was not sure he ever had some good Indian food before. So I picked The Masala Wala: good food and reasonable prices, especially with their lunch special. I discovered this restaurant back in August and promised Jodi that we would go there to try some street food, as they serve some amazing dishes there.

We sat in the bright dining room dominated by the gold coin representing one of the owners, Satyen Mazumdar, and decorated with paintings representing street scenes in India.

We decided to share the different dishes we ordered and started off with the Dahi Puri, these little semolina puffs filled with spiced potatoes, chickpeas, tamarind, mint and yogurt. 

These one bite puffs are very good and extremely refreshing, thanks to the mint and yogurt.

Then we shared a vegetarian samosa and some veggie pakora that are sort of fritters.

The samosa was delicious, filled with spiced potatoes and peas that added a nice texture, on top of the crispiness of the shell. The pakora were good, slightly greasy, but crispy and kind of comforting.

Then we had one of my favorite Indian dishes: chicken tikka masala that Valentin ordered.

I love the color of the sauce and its creaminess. At that point, I did not really care about the chicken and could have eaten the sauce without it. It had a slight kick that was perfect.

Jodi ordered the Shahi paneer (pressed Indian cottage cheese cooked in a rich cashew-almond cream sauce). In fact, it is not on the menu, but as I mentioned that I tried it last time and could not find it on the menu, they proposed to make it especially for us: that was very nice!

And the three of us were so happy! They should definitely have this on the menu: although a bit spicy, the sauce was heavenly creamy with a smooth taste.

We ate these dishes with some white rice:

And some Naan bread (we picked the Naan basket, my favorite being the butter one):

On my side, I ordered the chicken tikka, cooked in the tandoor oven:

It was good, but I found the chicken a bit dry and did not like the rice that was served with it.

Valentin and I ordered a mango lassi, that is a meal in itself and was perfect to counteract the spiciness of the dishes. 

This was a delicious meal and The Masala Wala is a great place for some good Indian food!

Enjoy (I did)!


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My nephew culinary visit: day 6: Cuban cuisine at La Isla in Hoboken, NJ

La Isla is a great Cuban restaurant in Hoboken: cheap with great cuisine. So we were thrilled to bring Valentin to that place for what would be another discovery.

We sat at a table, more convenient than the bar to share dishes when more than two people. The service was very quick and we got some very good comforting food.

We started off with beef empanadas, a must have.

The crust is flaky and a bit crispy, and the inside, made with beef and some tomatoes, moist and slightly salty.

We also had maduros, that are fried plantains:

Tostones (smashed plantains twice fried):

Black beans:

And yellow rice with pigeon peas:

The portions were enough for the three of us. I love to eat all the dishes together, sometimes eating some empanada with rice and beans or maduros with beans, using tostones like I would a piece of bread.

The food was, as usual, delicious! La Isla is really a great Cuban restaurant if you are in Hoboken.

Enjoy (I did)!

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My nephew culinary visit: day 5 / part 2: Dinner at Morimoto in NYC, New York

On Tuesday night, we decided to go to Chef Morimoto's eponym restaurant as we really wanted Valentin to try some outstanding Japanese food. I suggested to him not to have sushi or sashimi because he would end up with probably some great seafood, but he would not experience what made Chef Morimoto famous.

I love that place: modern decor with a dining room overlooking the kitchen where you can see the Chefs preparing the scrumptious food.

We were ready for a feast, our chopsticks out for what would be another memorable dinner in this establishment.

We started off with some appetizers that we shared. First was the Yu-burrata, the Chef's version of burrata, served with heirloom tomatoes, berries, cucumbers, with a sauce made with wasabi and sherry vinegar.

The burrata itself was made with tofu skin. It was a fantastic dish: very fresh, the burrata was heavenly creamy and paired perfectly with the acidity of the tomatoes and cherry vinegar.

The second appetizer was the sautéed foie gras & grilled eel:

That was a succulent dish where the smooth texture of the foie gras complemented well the texture of the eel, rendering a nice version of surf & turf. It was served with some Asian pears for sweetness and sake Meyer lemon for acidity.

The third appetizer was the pork gyoza:

You would never think that it was pork gyoza there, but in fact, the six gyoza were under the crispy shell.

It was sitting on a bacon foam (I admit that I barely tasted the bacon), some tomatoes and the shell was nicely cooked and soft. 

Then came the entrees. This time we did not share...Jodi ordered the Ishi Yaki Buri Bop, similar to a Korean Bibimbap, it was yellowtail on rice cooked in a stone bowl.

It came with a raw egg and the waiter mixed the ingredients together. Et voila!

The fish was very good, flavorful and moist. The rice sat and cooked against the very hot bowl until forming a delicious crust.

I suggested Valentin to try the surf & turf that I tried the last time we went.

The fish was Hamachi cut in ribbons, mixed with crushed citrus and avocado, prepared tableside.

The turf side was Wagyu beef, perfectly cooked medium rare, with a nice char on the outside:

The side was herbed potatoes:

On my side, I decided to order the seafood "toban yaki", a sort of fish stew made with lobster, king crab, mussels, clams and diver scallops. The broth was made of red miso, butter and lobster. It was served with rice.

It was a succulent dish, packed in flavors and perfect if you are a seafood lover. The best part was definitely the broth that was fantastic with a nice bold flavor.

Of course, we could not leave without dessert! We first picked the Warm chocolate cake:

It was served with a blood orange-sake sherbet and truffle honey, that was fantastic. The inside of the chocolate cake was deliciously runny and a bit addictive, perfectly paired with the orange sherbet.

The second dessert was the mori-monkey bread, Chef Morimoto's version of monkey bread:

It was made of cookies similar to vanilla wafers, banana cream and chocolate. My favorite though was the banana chocolate chip ice cream, that was very creamy and tasty.

This was a fantastic dinner and for me, Morimoto is by far the best Japanese fine dining restaurant, far beyond Nobu!

Enjoy (I did)!

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My nephew culinary visit: day 5 / part 1: Tacombi at Fonda Nolita in NYC, New York

Interestingly, Valentin told us that the only tacos place they have where he lives is a Middle Eastern version rather than Mexican! So, we decided to bring him to a restaurant serving tacos and ended up at Tacombi at Fonda Nolita on the Lower East Side. 

It is a very interesting place: when you enter, it is as if you were on the side of a road, with a small van in the middle where they make tacos! 

Looking carefully inside the van, you can see the Chef works his magic:

On the right when you enter, they have a small cafe, for take out:

The name Tacombi is in fact the contraction of Tacos and Combi, the latter being the van that is used as a taxi in Mexico. 

Our waiter was nice and efficient, but the food took some time to come. We started off with guacamole and chips. 

It was freshly and perfectly made, but I was surprised by the small quantity for close to $12. 

Then, we all got different tacos. Jodi ordered the veggie one that was mainly made with mushrooms.

It was good, especially if you like mushrooms as it was the predominant taste, overpowering the cilantro, onions or what seemed to be kale. 

Valentin ordered their special taco as well as the crispy fish and chicken mole. On my side, I ordered three different tacos (they advice to eat three to be full and they were right). 

The first one was barbacoa that is beef brisket. 

It was a bit dry and I added some chipotle sauce to it, that added some spiciness to the dish. 

The second one was pork belly, that had more flavor. 

It had, besides pork belly, radicchio and fried pig skin.

The third one was crispy fish that was my favorite, but a bit messy to eat. I had to eat it with a knife and fork...it was served with a spicy mayo (for a nice kick) and some cabbage to give some additional crunch. 

We also shared rice and beans, that was good but the beans were a bit dry.

With the meal, we ordered some Mexican soda: pineapple (sparkling) and lime. 

The soda were very good and I wish I could find them at the Supermarket. 

Tacombi was very good and I would just go for the unique decor. However, I found it a bit pricey...

Enjoy (I did)!

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My nephew culinary visit: day 4 / part 2: Luke's Lobster in NYC, New York

So, after Katz's and the Doughnut Plant, we wanted to eat light (!) and went to the original location of Luke's Lobster, one of my favorites for Lobster rolls. I was very excited because it was a first for Valentin. In France, lobster is still considered a luxurious ingredient that you will mainly find in expensive restaurants, although few spots in Paris have been trying to impose this delicious lobster sandwich. 

The place is very small, with a tiny kitchen and a decor that is all about fishing, and we got lucky to find a spot to seat. 

We decided to go for their lobster roll, too full to try their trio (shrimp roll, crab roll and lobster roll).

We got served fairly quickly. There was a lot of lobster and there was a buttery smell emanating from the sandwich. It was fantastic! I clearly prefer a lobster roll served this way, not smothered in mayonnaise. 

With The Red Hook Lobster Pound, Luke's Lobster is my favorite spot for Lobster rolls in NYC! 

Enjoy (I did)!

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My nephew culinary visit: day 4 / part 1: Katz's Deli in NYC, New York

I have never been a big fan of Katz's before, preferring Junior's for a better dining experience (and their cheesecake). But as Valentin never tried a deli, I proposed to go there and give it another chance, as this place remains an icon in New York 

We arrived around 1pm, received our tickets (not to be forgotten otherwise you pay the high price), and the place was packed. Not surprising though as it is in all the guides and it is not uncommon to see buses full of tourists make a stop there. 

At Katz's, you have two choices: wait for a table with full service or order some food at the counter, where you can observe (briefly) the staff preparing food and then, find a table to sit. 

We went for a waited table and probably waited 15 minutes before being seated. strangely, our waiter was nice...

We decided to order several dishes to share, after eating the traditional pickles they put on the table:

The Matzo ball soup:

The matzo ball was good, light and spongey, but the broth was just ok: I prefer the one at Junior's or 2nd Avenue Deli. 

Potato pancakes:

Served with apple sauce and sour cream. They were deliciously crispy and not too greasy. 

Pastrami Reuben:

It was served with sauerkraut, cheese and Russian dressing. The meat was literally melting in our mouth. I loved it, but it is clearly a heavy sandwich. 

Salami sandwich:

We picked the soft salami; they were very generous with the amount of salami for sure and it was delicious with mustard. 

The last dish was hot dog, ordered with sauerkraut:

It was a very good hot dog, the sausage having a nice texture and spices. 

We had a pleasant time at Katz's...surprisingly! The food was good and, for the first time, we got good service! So I guess I changed my mind about this place...

Enjoy (I did)!

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My nephew culinary visit: day 3 / part 2: Kambi Ramen House in the East Village, NYC, New York

We decided to bring my nephew Valentin to a ramen place and picked Kambi Ramen; not that we already went there, but I heard they serve good food. Well, Kambi means "perfection" in Japanese, so it was the perfect occasion to see if their were perfect!

The story of this place is interesting: the owner, Shigeto Kamada, a Japanese musician living in NYC, was disappointed with ramen noodles in the City and decided to open his own restaurant, after learning the secrets of cooking these dishes!

When we arrived (a Sunday night at 8:30pm), the place was packed. It is small anyway, but still, it was very crowded, from the moment we arrived to the moment we left. So, we gladly accepted their offer to sit at the bar. It was the perfect spot to see the kitchen, where the cooks were preparing dishes flawlessly, cooking in concert with no need to talk to each other.

They have different kinds of noodles that seemed to be fresh, although pre-packed. 

They propose noodles from thin to thick and you can choose which one you want when you order your ramen.

We decided to start with some appetizers. I admit that I was a bit disappointed that they did not have the pork buns, one of my favorite appetizers in this type of places! So we ordered gyoza, thin dumplings that are either proposed fried or steamed. I prefer fried because I love the char it creates!

We went for the pork gyoza (photo above) and the shrimp gyoza.

Both were delicious: thin shell, perfectly cooked, with one side soft and the other one, deliciously burnt, a bit crunchier. They were both tasty, but my favorite was the shrimp one, probably one of the best I had so far. Why? Because, there was a whole shrimp in it, so you could really taste it!

Then, Valentin and I decided to order the Kambi ramen, made with a pork and chicken broth.

The broth was flavored with soy sauce, probably giving this darker color and fortunately not too salty. It was served with an egg (half - fully cooked), vegetables and some sliced stewed pork that was melting in my mouth. We decided to go with the thin noodles that were perfectly cooked and brought us to a heaven of slurpiness. 

Jodi ordered the Shoyu, that was similar, but the broth base was only pork.

It was good too and the broth was quite similar, maybe with a less strong taste than the other one.

It was very good and we finished full! These ramen dishes were packed in flavors and perfect for this weather!

Enjoy (I did)!

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My nephew culinary visit: day 3 / part 1: 67 Burger in Brooklyn, New York

On Sunday, we went back to Brooklyn for some shopping and ended up at 67 Burger, a burger place located at 67 Lafayette street in Fort Greene. I remembered this restaurant because we went there few years ago, for my first immersion in Brooklyn.

Similar to lots of burger places, you can either order from their menu or build your own burger. Then, once you order, they give you a number and will bring your food at your table.

Our food came fairly quickly. As Valentin likes blue cheese, we ordered the Western burger, made with BBQ onions and blue cheese, cooked medium.

We also ordered a cheeseburger with Cheddar:

Jodi built her own and went for a veggie burger with avocado and goat cheese (great that they were proposing goat cheese as a choice: it is pretty rare).

All the burgers were good and juicy. I preferred the Western over the cheeseburger because it had more flavor. Jodi's veggie burger was also good and perfect with avocado and goat cheese.

For sides, we shared some fries that were cooked skin on:

And some onion rings:

I preferred the onion rings that were missing a bit if salt though, but were not that greasy, over the fries that I prefer crispier.

It was good although I would not go specifically for their burger, but if you are in that area, it is a good spot.

Enjoy (I did)!

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And Remember: I Just Want To Eat!