The Gotham West Market - Part 2/5: Tapas at El Colmado
Next stop at the Gotham West Market: El Colmado, a Spanish tapas bar. I was pretty excited to try it, because I love the opportunity to try plenty of dishes as tapas (small plates) allow you to do.
When dining at El Colmado (spanish for "The grocer", "to celebrate the artisanal olive oils, vinegars, and preserved seafoods for which the country is famous" as they say), you can either order and sit in the common area, or sit at the bar.
We went for the latter and picked a spot in front of the kitchen, allowing us to watch them prepare dishes crafted by Chef Seamus Mullen and his team. Just looking at this and the minutiae put into the presentation, we knew we would be there for a treat.
We went for the latter and picked a spot in front of the kitchen, allowing us to watch them prepare dishes crafted by Chef Seamus Mullen and his team. Just looking at this and the minutiae put into the presentation, we knew we would be there for a treat.
So we had a look at the menu that proposes a large number of plates, some small, some even smaller as you order the number of pieces you want (it is the case for deviled eggs, ham croquettes or langoustines). If you are vegetarian, there are few options.
We decided to start with the Huevo Al Diablo or deviled eggs.
They were not your regular deviled eggs: they contained some smoked bacalao and roasted peppers. They were really good, the taste of the mayonnaise not too pronounced, and with a nice smokiness coming through.
Ordered by piece, it was very soft and creamy inside with a crispy shell that was not greasy at all.
After that, we got a classic: tortilla or Spanish omelet.
I really liked it. At first, I asked for mayonnaise, but there was really no need for it, the omelet being so moist and tasty.
Then, we had to try some cheese and chose to order the Queso Fresco ahumado (means smoked) served with delicious slices of bread toasted and brushed with olive oil.
It also had guindilla and rosemary. This homemade cheese was basically ricotta, this is the kind of cheese that has a very subtle taste. It therefore needs either something herbaceous, nutty or sweet to enhance the taste, hence the perfect pairing with the toasted bread and olive oil, as well as the pieces of roasted pepper that were put on top of it. However, I did not notice any smokiness...But still, delicious.
Next was the pulpo a la plancha that is octopus served with marinated potatoes and a spicy olivada (olive spread made of olives, olive oil, spices and herbs).
I like the dish that had not only a great presentation, but also a great taste. The octopus was quite tasty and very tender. I would have just liked some more char to it. Complementing them with the soft marinated potatoes was a good idea.
The last entree was the special of the day: mustarda verde that was, in a nutshell, a salad served with fried chickpeas, raisins and some cheese similar to parmesan.
Jodi loved it. On my side, I found it good, but was not wowed by it to the point that I would order it again like the rest.
Of course, we could not leave without trying a dessert. We decided to try their torrija or French toast.
I am not sure what all the ingredients were, but it was one of the best French toast I ever had! I know: it is a bold statement, but you would try it, you would agree! The brioche bread was perfectly soaked in the custard that I believe was vanilla. They used a torch to create a fantastic sugar/caramel crust that added a nice crispiness to the dish and topped it with orange peel.
We finished our meal full and glad that we tried this place, with already plans to come back (I saw them prepare these amazing lamb meatballs...). So, definitely, El Colmado is a tapas place on top of my list.
Enjoy (I did)!
Then, we had to try some cheese and chose to order the Queso Fresco ahumado (means smoked) served with delicious slices of bread toasted and brushed with olive oil.
It also had guindilla and rosemary. This homemade cheese was basically ricotta, this is the kind of cheese that has a very subtle taste. It therefore needs either something herbaceous, nutty or sweet to enhance the taste, hence the perfect pairing with the toasted bread and olive oil, as well as the pieces of roasted pepper that were put on top of it. However, I did not notice any smokiness...But still, delicious.
Next was the pulpo a la plancha that is octopus served with marinated potatoes and a spicy olivada (olive spread made of olives, olive oil, spices and herbs).
I like the dish that had not only a great presentation, but also a great taste. The octopus was quite tasty and very tender. I would have just liked some more char to it. Complementing them with the soft marinated potatoes was a good idea.
The last entree was the special of the day: mustarda verde that was, in a nutshell, a salad served with fried chickpeas, raisins and some cheese similar to parmesan.
Jodi loved it. On my side, I found it good, but was not wowed by it to the point that I would order it again like the rest.
Of course, we could not leave without trying a dessert. We decided to try their torrija or French toast.
I am not sure what all the ingredients were, but it was one of the best French toast I ever had! I know: it is a bold statement, but you would try it, you would agree! The brioche bread was perfectly soaked in the custard that I believe was vanilla. They used a torch to create a fantastic sugar/caramel crust that added a nice crispiness to the dish and topped it with orange peel.
We finished our meal full and glad that we tried this place, with already plans to come back (I saw them prepare these amazing lamb meatballs...). So, definitely, El Colmado is a tapas place on top of my list.
Enjoy (I did)!
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And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| El Colmado | |
| * Overall | |
| ★★★☆☆ | |
| * Neighborhood / Cuisine | |
| Hell's Kitchen / Spanish | |
| * Street Address | |
| 600 11th Ave., New York, NY 10036 | |
| * Phone | |
| (212) 582-7948 |
The Gotham West Market - Part 1/5: Ivan Ramen Slurp Shop
The part of Hell's Kitchen that is on 11th avenue is clearly not the best to satisfy an appetite. Or should I say was not, since the Gotham West Market is definitely changing everything! Some say that this place was created to lure renters to the Gotham West building, but they definitely did not stop there, as people start to know this place. We went on few occasions and, on the week end, it gets crazy crowded and it is difficult to find a spot to sit.
It is like a food court where you can either sit at the counter of the restaurant or take your food and eat it on one of the tables in the common area(s).
There, you have plenty of choices: Ivan ramen for some delicious Japanese dishes (ramen or donburi), The Cannibal for the carnivores or The Sandwich Shop for...sandwiches.
Ivan Ramen:
We went to Ivan Ramen couple of time after Jodi's cousin, Jessica, recommended it. The stakes for ramen restaurants are high considering the number of places that are present in the City, some successful, others just average. Adding to that that the owner, Ivan Orkin, is not Japanese, I was definitely curious. His story is fairly interesting: originally from Long Island, he discovered Japanese culture and cuisine at age 15, when working as a dishwasher in...a Japanese restaurant. After majoring in Japanese culture and literature, he lived in Japan and opened a restaurant there, before opening the location at The Gotham West Market, perfecting his soup recipe and testing it on his Japanese wife!
The menu is fairly straight forward, with three non vegetarian ramen and two vegetarian. If soups are not your thing, they also propose rice balls calls donburi with either fish or pork, as well as curry rice with rib-eye. We decided to try their ramen.
The menu is fairly straight forward, with three non vegetarian ramen and two vegetarian. If soups are not your thing, they also propose rice balls calls donburi with either fish or pork, as well as curry rice with rib-eye. We decided to try their ramen.
 |
| Shio Ramen (left) - Vegetarian Shoyu (right) |
You first order at the counter, give your name, and, shortly after, they will call back your name giving you your order.
Each time, Jodi went for the Vegetarian Shoyu:
It is composed of enoki mushrooms, arugula, bathed in a soy sauce and vegetable soup.
The eggs, perfectly cooked, are add-on ($2).
And the noodles are rye noodles. I admit that I liked it a lot, the broth being very flavorful and the noodles slightly al dente. What I also liked is that it is a pretty simple soup, combining not too many ingredients, but still tasty.
On my side, I tried the Shio ramen:
The broth is made with sea salt, chicken and dashi broth. It has pork chashu and I added an egg also.
The last ramen I tried was the Roasted Garlic Mazemen :
It is made of chicken and dashi broth, roasted garlic, nori. I ordered it "fully loaded", meaning with extra pork chashu, an egg and roasted tomatoes ($17).
The broth was a bit thicker and definitely saltier and very garlicky (we probably were protected from vampires for few days). I was so thirsty after eating it! Not sure I would take it again. However, the "fully loaded" formula was great: their pork chashu is delicious and the roasted tomatoes superb.
I really liked Ivan Ramen: it might not be the cheapest, but it is definitely very good.
Enjoy (I did)!
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And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Ivan Ramen | |
| * Overall | |
| ★★☆☆☆ | |
| * Neighborhood / Cuisine | |
| Hell's Kitchen / Japanese | |
| * Street Address | |
| 600 11th Avenue (Bet. 44th & 45th St), New York, NY 10036 | |
| * Phone | |
| (212) 582-7942 |
Tabélog event at Skál on the Lower East Side
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Skál, what a strange word, except if you speak old norse where it means "cheers". It also means little bowl, representing the concept of small dishes to share that compose the menu and are even present in the decor.
Skál is where Tabélog organized a meet and greet event for the bloggers who are actively participating in the content of the site. I think it is great as it brings food lovers together. It was also the occasion for their CEO, Kenta, to announce the expansion of the site to other states like California (congrats!!!). There, I had a nice evening talking with Lord of the Fork, Cutie Patroller, The Restaurant Fairy, Lea_K and Johnny Prime. There, food was more photographed than people and they conveniently set all the dishes in an area so we could take our time to take a pic.
So, Skál is a Scandinavian restaurant located in the limit of Chinatown, where Chef Ben Spiegel (who worked at Noma in Copenhagen) crafted an original menu using products locally sourced.
I also spoke with one of the owners, Christophe, a fellow Frenchman, who talked to me, with passion, about the restaurant and their future projects to expand it. I got a tour of the facility and could not miss the large selection of wines in the basement. They propose 27 wines from 12 different countries that they source at small producers all around the world, as well as beers from Iceland that are not that easy to find in the city.
It is a small place with an interesting decor considering the raven (not to mistake for a crow) that sits on top of the bar. It is not that they are fans of Game Of Thrones, but because the raven is the emblem of Iceland.
Food wise, we got a nice sampling of their menu. Here is what they served us:
Well fleet oysters served with a versus and chamomile:
Long Island duck wings with mussels and red seaweed:
Heirloom carrots prepared with burnt honey, buttermilk and dill:
Beef tartare served with fermented ramps, little neck clams and Sorrel:
Salt cod croquettes with a horseradish remoulade:
Smoked mackerel served in an onion with whey and foie gras:
Scandinavian donut with vanilla cream:
This was a very exquisite sampling, some of the dishes being truly original. I wonder if the duck / seaweed and mackerel / foie gras dishes were not a take on surf and turf! If it was: chapeau. If it wasn't: chapeau.
After this event, I am looking forward to go back to Skál.
Thanks to Tabélog and Skál for this wonderful evening!
Enjoy (I did)!
If you like this post or the photos, feel free to share it using the toolbar below or to write a comment!
And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Skál | |
| * Overall | |
| ★★★☆☆ | |
| * Neighborhood / Cuisine | |
| Chinatown / Scandinavian | |
| * Street Address | |
| 37 Canal St., New York, NY 10002 | |
| * Phone | |
| (212) 777-7518 |
Dinner at Left Bank in the West Village, NYC, New York
Last week, I had a fantastic dinner with my friends from Tabélog, Sachiko, Kenta and Shouhei. If you read this blog, you probably remember my encounter with Tabélog, a year ago. Tabélog is a restaurant review site with over 40 million users in Japan, expanding now in the US. Their reviews are not anonymous, leveraging bloggers and putting an emphasis on photos, that is great considering that a photo is worth a thousand words. But, what I like also is that the team loves food as much as the bloggers they meet and it is always fun to exchange experiences and good addresses.
This time, we had dinner at Left Bank, a restaurant that defined itself as "an American tavern, inspired by Greenwich Village itself, and influenced by European sensibilities". At first, I thought it referred to the rive gauche (literally left bank) in Paris, that is, beyond a location, a movement of writers, artists and philosophers like Pablo Picasso, Arthur Rimbaud, Paul Verlaine, Henri Matisse, Jean-Paul Sartre, Ernest Hemingway, F. Scott Fitzgerald, and many others. You many not know the term rive gauche, but, if you went to Paris, you probably heard about Boulevard Saint-Germain or the Boulevard Saint-Michel.
I arrived a bit early (I hate to be late) and toured the restaurant to take some photos. What I like is that there is a bit of space between tables and they did not try to maximize the space.
When I looked around, I could definitely sense a European feel, reminding me a bit restaurants in Paris, especially La Butte Aux Cailles, where I use to live.
The menu, crafted by Chef and owner Laurence Edelman, is of a good size, offering small plates as well as just few choices per section (raw bar, appetizers, pasta, meat / poultry /fish, vegetables), made with ingredients provided by local farmers.
We decided to start with drinks. On my side, I ordered a thyme and ginger cocktail:
The presentation was appetizing and rustic. You may wonder what the layer around the chicken liver pate was. Well, it was butter! And I admit that it went well together. This is definitely a dish I recommend.
Then, we had the Mongolian fish dumplings:
It had a nice acidity from the lemon and were perfect for me as I do not like when the shell is too thick.
Then, we shared the lobster puffs with champagne cream:
This is definitely an elegant dish, the champagne cream pairing perfectly with the fresh cream puff, but keeping the lobster the star of the dish.
For the entrees, we started first with the homemade parpadelle, served with sunchokes and fava beans:
That was one of my favorite entrees, the pasta being succulent and the dish being hearty.
Next was the suckling pig porchetta:
It was served with English peas, thumbelina carrots, ramps. This was a very good dish: the pork was very good, with a nice amount of fat, paired with a bold sauce that did not overpower the meat.
Last entree was the iron roasted split chicken:
It was prepared with roasted shitakes, escarole and puffed wild rice. I was not a big fan of the escarole, but certainly was of the chicken that had a crispy skin, heavenly salty, and moist inside.
To stay healthy (of course), we also ordered roasted cauliflower:
I admit that I just had a bite to try, preferring to focus on the meat...
Last was dessert. We went for the olive oil cake with candied hazelnuts:
This was sublime: not the lighter dessert, but a perfect one to end a wonderful and fun evening.
Thank you to the Tabélog's team for the invite and great evening at Left Bank, a place that is now on my list of restaurants to go back to!
Enjoy (I did)!
If you like this post or the photos, feel free to share it using the toolbar below or to write a comment!
And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Left Bank | |
| * Overall | |
| ★★★☆☆ | |
| * Neighborhood / Cuisine | |
| West Village / American New | |
| * Street Address | |
| 117 Perry St. (corner of Greenwich St.), New York, NY 10014 | |
| * Phone | |
| 212-727-1170 |
Parm in Nolita, NYC, New York
On a Sunday afternoon, we were walking in Nolita, looking for a place to eat when we passed in front of Parm, on Mulberry St. We were so pleased to see it that we both shouted "Paaarm!" at the same time. Yes, this place was on our wish list for a while, since we saw their baked ziti featured on the TV show Unique Eats. So, I guess at this point you know what we would order...
This place, opened in 2011, is an offshoot of Torrisi, located few steps away. It is a small place:
Bar and delivery takeout at the entrance:
Small dining room in the back:
With an open kitchen where you can see the Chef and crew prepare the dishes.
We decided to sit at the bar, overlooking a part of the kitchen, watching the magic happen.
The menu is not that large, that is understandable for such a small restaurant. Anyway, I prefer a small menu well executed rather than a large one poorly delivered. At Parm, they propose few vegetables, salads, sandwiches or this mouth watering baked ziti.
You are probably wondering what the big deal is. Well, first of all, after baking the ziti, they fry them in a pan, giving to the sides a nice crunch.
Second, there is a lot of cheese: mozzarella and ricotta.
Last there is a lot of tomato sauce, so it is not dry like baked ziti can be in some restaurants.
So, definitely, this dish is worth the trip and no wonder why our plate was empty in a matter of seconds.
We also decided to try one of their sandwiches and hesitated between the eggplant Parmesan and the meatball one. We picked the later.
We chose to go with the hero bread over the roll or plate (served with a salad or ziti).
I liked it: they used the same tomato sauce as for the ziti and put lots of mozzarella cheese, in a hero bread that was perfectly soft. The meatball itself was good and flavorful, however, I wish it was slightly burnt on the outside to give a nice crunchiness and add texture to the dish. But still, it is a good dish.
We were glad to find Parm on our way and I can't wait to go back to try their other sandwiches. Well, I can't wait to go back to eat this ziti!
Enjoy (I did)!
If you like this post or the photos, feel free to share it using the toolbar below or to write a comment!
And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Parm | |
| * Overall | |
| ★★★☆☆ | |
| * Neighborhood / Cuisine | |
| Lower East Side / Italian | |
| * Street Address | |
| 248 Mulberry St. (bet. Prince & Spring St.), New York, NY 10012 | |
| * Phone | |
| (212) 993-7189 |
Celebrating Easter with La Maison du Chocolat
Please note that the chocolate was complimentary. However, I was not obliged to post and the opinions expressed in my blog are 100% my own!
La Maison Du Chocolat proposed to send me some samples of their Easter collection, crafted by Chef Nicolas Cloiseau. I, of course, accepted, being a big fan of this establishment (great hot cocoa, pastries and chocolates).
- Praline with crispy crepe,
- Almond praline,
- Praline hazelnut (my favorite),
- crispy praline.
There was also a milk chocolate bunny with a surprise inside: yes, some of these chocolate eggs.
Needless to say that these chocolates did not last long...
While preparing this post, I checked the Easter collection of La Maison du Chocolat, and was amazed by the creations of Chef Nicolas Cloiseau, such as the atelier:
 |
| Courtesy La Maison Du chocolat |
It looks incredible and I do not see how one could eat that! Well, ok, it is good chocolate: I would eat that! I just wish it was always Easter...Although I do not need any reason to go to there!
Enjoy (I did)!
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And Remember: I Just Want To Eat!
Fortunato Brothers, Italian Bakery in Williamburg, Brooklyn, NY
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Continuing my discovery of Brooklyn, I gladly accepted the invite I received from Fortunato Brothers Bakery in Williamsbug, an all Italian bakery that opened in 1976. Family business for sure, the establishment's name reflecting the association of three brothers from Naples, Michele, Mario and Sal. Today, they transmitted their passion to their sons, Biagio and Biagio, as well as Frank, another member of the family, and another Biagio! I admit that I met with Biagio, but I have no clue which one!!!
So, as we approached the bakery, we could not miss the delicious smell coming from it, as well as the small Fiat cars in front if it.
The shop is fairly big, with a seating area on the side that is perfect to enjoy an Italian espresso, a homemade gelato (they have twenty different flavors, my favorite being nocciola or hazelnut), or a cake.
But of course, the best part was the display, where we could salivate in front of the large choice of cakes and cookies:
As we were close to Easter, they had plenty of items prepared especially for the occasion, some sweet:
and some savory, such as the meat pie that we tasted.
It was a delicious combination of ham and ricotta wrapped in a crumbly dough.
So we sat in the seating area, waiting for our tasting, when we noticed a cat sitting (or shall I say sleeping) next to our table.
His name is Rocco: he is the bakery's owners cat and you might see him either sleeping, walking around, or coming to you to get pet or to play.
Biagio served us a combination of pastries that were mouth watering. Small size though, when possible. I have to say that I love when bakeries offer pastries in a smaller size, as it allows us to try several.
It was fantastic: soaked in rum and light.
There was also a Napoleon:
Similar to the French mille-feuilles, I was glad to see that it had icing and not sugar on top (the best part) and crème pâtissière inside.
The only problem: too small: it was so good that I would have eaten several of them!
Next was the Sfogliatelle (Italian for small, thin leaves/layers):
What is interesting about this pastry is the multiple layers that wrap around a filling made of ricotta, almond flour and candied fruits.
I liked it, but admit that, with a similar dough, I preferred the lobster tail:
It is bigger, but lighter.
In fact, this pastry was invented by Italian-Americans in the 1900s. So, the same dough, but, inside, the filling is made of a cream similar to whipped cream.
Then we got a cream puff that was glazed with a thick layer of dark chocolate.
Inside was a vanilla custard that was delicious and had a perfect consistency.
Following was a classic: cannoli.
It was very good: the ricotta filling was fantastic, not too sweet, and the shell tasted fresh and was crispy. It was my second favorite after the baba.
Last was a cookie called Deliciosa.
It was made with a moca cream. I admit that, although I love coffee, I did not like it.
These pastries could not be eaten without a shot of Italian espresso.
You may think that it was it, but it was not: Biagio proposed to bring home whatever we wanted to try. As Jodi put it, it was like bringing a vampire to a blood bank...
So I went in front of the display and simply (?) asked for some Italian cookies.
So our visit was followed by a cookie tasting.
Here is what we tried:
Rainbow cookies:
Pignoli:
With the equivalent made with pistachio:
Biscotti:
And various cookies.
My favorite were the rainbow cookies and pignoli, maybe because I love any cookie or pastry made with almonds.
So, Fortunato Brothers was definitely a nice discovery of an Italian bakery that seems to stay true to itself, serving customers with traditional Italian specialties, all homemade. Not to mention not too sweet, allowing me to try all of these without falling into a sugar coma!
Enjoy (I did)!
Rainbow cookies:
Pignoli:
With the equivalent made with pistachio:
Biscotti:
And various cookies.
My favorite were the rainbow cookies and pignoli, maybe because I love any cookie or pastry made with almonds.
So, Fortunato Brothers was definitely a nice discovery of an Italian bakery that seems to stay true to itself, serving customers with traditional Italian specialties, all homemade. Not to mention not too sweet, allowing me to try all of these without falling into a sugar coma!
Enjoy (I did)!
If you like this post or the photos, feel free to share it using the toolbar below or to write a comment!
And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Fortunato Brothers Cafe | |
| * Overall | |
| ★★★☆☆ | |
| * Neighborhood / Cuisine | |
| Williamsburg / Italian | |
| * Street Address | |
| 289 Manhattan Ave., Brooklyn, NY 11211 | |
| * Phone | |
| (718) 387-2281 |
Umami Burger in NYC, New York
Ah, burgers! One of the most American dish ever, known all around the world, but unfortunately not always with a good representation (I am talking about the fast food chain). Well, I mentioned few times in this blog how teenagers and young adults love Mac Donald's in France, and I recently read that people are thrilled to hear that Burger King is going to make a come back in the country, planning to open 40 new restaurants. Seriously, if your benchmark for burgers are these fast food chains, then you got it all wrong. When I came in this country, I got it all wrong, craving a quarter pounder and eating some on a weekly basis, if not several times a week. Until I tried the Burger Joint, Corner Bistro, BLT burger and others. Now, I only go to Mac Donald's for the milkshakes and the fries that are some of the best.
But burgers are not reserved only to fast food restaurants or diners: more and more restaurants, sometimes high end, propose a burger, most of them trying to make it unique. For instance, DBGB from acclaimed Chef Daniel Boulud proposes one with pork belly confit and morbier cheese. Another of his restaurants, DB Bistro Modern, with foie gras.
So, what would make Umami Burger unique, with lots of people saying that they have the best burgers in the City? That is what I was going to figure out. To learn a bit of history about this chain, know that it started in 2009 in Los Angeles, when Adam Fleischman, the owner, passionate about wine and cuisine decided to bring to the masses his twist on burgers. The logo is pretty amusing as it looks like lips made with a bun, hence their motto: get your lips around our buns.
We tried to go on a Saturday night, a little before 7pm, thinking that the crowd would come later. Big mistake! The place was packed with people waiting for tables. So we decided to go somewhere else and try this place the next day, for lunch. As we were not sure how crowded it would be, we showed up a little before 12pm.
The place was empty. As the time passed, we saw families coming, some of them with strollers, this time of the day being more kids friendly, and the only time when parents craving a burger would be able to come, skipping the expense of a nanny to satisfy and sudden urge for a burger.
It is a big place, with a slight industrial look thanks to the air conditioning system. Unlike lots of the burger places today, you do not order at the counter, but rather sit at the table where they will give you a menu; nothing fancy, just the delivery menu.
Umami is what is called the fifth taste, after sweet, sour, bitter and salty. At Umami Burger, they created some combinations that bring together sweet and salty. Because of this, they do not allow for any substitution. You will not find also a classic cheeseburger. There, everything is their own creation.
As we were waiting for our burgers, they brought us some sauces for our sides:
From left to right: jalapeño ranch (spicy with really a taste of jalapeño), aioli, spicy diablo (very spicy, it is their version of siracha sauce) and umami ketchup.
Then came the burgers. Jodi decided to try the Umami burger.
As you can see, the burgers are branded with a big U. The Umami burger is made of shiitake mushroom, caramelized onions, roasted tomato, parmesan crisp and umami ketchup. The bread is a Portuguese bun that has a bit of honey, giving to it a nice sweetness.
It was just ok for me, the taste being too sweet, masking the flavors of the meat.
On my side, I ordered the truffle burger.
Also on a Portuguese bun, it was composed of house-made truffle cheese and truffle glaze that were dripping. The beef patty was perfectly cooked medium, juicy and very flavorful, not overpowered by the hints of truffle that emanated from the burger. I split it with Jodi and we literally inhaled it.
With it, we decided to order their jumbo onion rings.
They were impressive and very good, although a bit greasy, delicious with the sauces they brought to the table. I admit that my favorite sauces were the jalapeño ranch and the spicy diablo, even if they were spicy.
I loved the truffle burger at Umami Burger: it is probably one of the best I had so far. They propose other combinations with truffle that I definitely will have to try!
Enjoy (I did)!
Umami is what is called the fifth taste, after sweet, sour, bitter and salty. At Umami Burger, they created some combinations that bring together sweet and salty. Because of this, they do not allow for any substitution. You will not find also a classic cheeseburger. There, everything is their own creation.
As we were waiting for our burgers, they brought us some sauces for our sides:
From left to right: jalapeño ranch (spicy with really a taste of jalapeño), aioli, spicy diablo (very spicy, it is their version of siracha sauce) and umami ketchup.
Then came the burgers. Jodi decided to try the Umami burger.
As you can see, the burgers are branded with a big U. The Umami burger is made of shiitake mushroom, caramelized onions, roasted tomato, parmesan crisp and umami ketchup. The bread is a Portuguese bun that has a bit of honey, giving to it a nice sweetness.
It was just ok for me, the taste being too sweet, masking the flavors of the meat.
On my side, I ordered the truffle burger.
Also on a Portuguese bun, it was composed of house-made truffle cheese and truffle glaze that were dripping. The beef patty was perfectly cooked medium, juicy and very flavorful, not overpowered by the hints of truffle that emanated from the burger. I split it with Jodi and we literally inhaled it.
With it, we decided to order their jumbo onion rings.
They were impressive and very good, although a bit greasy, delicious with the sauces they brought to the table. I admit that my favorite sauces were the jalapeño ranch and the spicy diablo, even if they were spicy.
I loved the truffle burger at Umami Burger: it is probably one of the best I had so far. They propose other combinations with truffle that I definitely will have to try!
Enjoy (I did)!
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| * Restaurant Name | |
|---|---|
| Umami Burger | |
| * Overall | |
| ★★★☆☆ | |
| * Neighborhood / Cuisine | |
| West Village / American New / Burgers | |
| * Street Address | |
| 432 6th Ave. (Between 9th St. & 10th St.), New York, NY 10011 | |
| * Phone | |
| (212) 677-8626 |
Peruvian lunch at El Anzuelo Fino in Woodhaven, NY
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
I recently got invited to El Anzuelo Fino (The Fresh Fishhook) in Woodhaven, Queens. This place opened in 1998, after the owners, Maria and Amilcar Torres, who opened a restaurant with the same name in Lima, Peru in 1982, decided to relocate to the US. It is a small place, with definitely a neighborhood feel. A family business for sure: Amilcar was inspired by his mother to become a Chef and Boris, his son, followed the same path after falling in love with this industry at the age of 12, while working with his parents. Later on, after being trained by Peruvian Chefs, Boris attended the French Culinary Institute and worked in NYC restaurants including Red Rooster, Boulud Sud, Nuela, La Mar, and Raymi before taking over the management of El Anzuelo Fino.
The decor there is really simple, if it is not for the stone wall with fishes in the bottom, swimming freely, probably knowing that they would not be served as ceviche. Because I learnt from my friend Chef Vanessa Greeley, who is from Peru, that ceviche is definitely, with lomo salteado, a specialty of the country.
For our first immersion into Peruvian cuisine, our host was Maria Torres herself. She explained to us the story behind the restaurant, as well as the passion her family has for this business.
Before I talk about the food that was presented to us, let's talk about the beverages. First is wine: they do not have a wide selection there, but if you are curious about Peruvian wines, you should be satisfied.
They also have cocktails, like the Pisco Sour that Maria prepared for me.
It was made with Pisco and just 2 drops of Angostura for the sour taste.
This is definitely not something you would drink like milk...
If you prefer non-alcoholic beverages, they have shakes, as well as the chicha:
Chicha is a drink made with purple corn that is boiled for 2 hours and then prepared with fruit like apple and pineapple.
It is quite sweet and thick, with a taste that I cannot really compare to anything. It was our first encounter with purple corn, that I never tried before and that we would retrieve in our dessert.
With our drinks came cancha, that is dried corn that is fried.
Then, we started our discovery of Peru. The first dish was a ceviche made with pollock fish (ceviche de corvina).
It was served with sweet potatoes, French corn and onions.
I liked it: it was fresh and refreshing with a nice lemon hint.
The second dish was the veal hearts or anticuchos con papa cocida y choclo:
I love veal heart, so I was glad they served us this dish where the meat was accompanied with French corn and some potato. I admit that I mainly focused on the meat that was perfectly cooked and had a nice char from the grill.
Next was the pulpo al olivo or grilled octopus topped with a creamy black olive sauce.
This was just an ok dish for me as there was unfortunately too much sauce and I ended up removing it from the octopus that was very good and tender.
Then came the lomo salteado, a dish prepared with some top sirloin that is diced and cooked with onions, tomatoes and French fries. I liked it: original in a way with the fries mixed in, the meat and sauce were tasty.
The last dish was the corvina a la macho.
It is a fish filet (it depends on arrival, this time we got flounder) that is cooked in a secret sauce and covered with some seafood (octopus, calamari and shrimp). If you like seafood, it is a nice dish: all the elements were perfectly cooked, the calamari and octopus were not tough, and the sauce, that cooked for 3 hours, was delicious.
We then finished with dessert and got the mazamorra morada or purple corn pudding:
Just the rice pudding part was delicious and creamy, but with the purple corn pudding, it was fantastic! The left part of the pudding was prepared, besides with corn, with pineapple, vanilla, lemon and anise. It is definitely a good alternative to a simple, but delicious, rice pudding.
The lunch at El Anzuelo Fino was quite good and a nice discovery of Peruvian food, with dishes that were interesting to try. Know that they have a sister restaurant in Jackson Heights, opened in 2008.
Enjoy (I did)!
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And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| El Anzuelo Fino | |
| * Overall | |
| ★★★☆☆ | |
| * Neighborhood / Cuisine | |
| Woodhaven / Peruvian | |
| * Street Address | |
| 9801 Jamaica Ave., Woodhaven, NY 11421 | |
| * Phone | |
| (718) 846-0909 |
Tapas at Tia Pol in Chelsea, NYC, NY
What I love about tapas is the concept: small plates perfect to have with a drink (or two) or to share with others, as well as how comforting some of these dishes can be. So, we went to open table to try to find a tapas place and noticed Tia Pol, conveniently located next to the High Line, where we took a walk to digest...
Tia Pol was opened by Heather Belz and Mani Dawes in July 2004, to celebrate the Spanish cuisine that the owners experienced few years before, when living or traveling to Spain. The name itself comes from a cat Mani Dawes befriended back then.
This is an exiguous place, a hole in the wall, that feels warm and unpretentious, more like your neighborhood joint.
In the back is a larger room that is either used when there is an overflow of customers in the main part of the restaurant or for private parties.
Besides tapas, the menu offers different large plates for lunch, brunch and dinner. But we were there for tapas. They have a nice choice, mainly with either meat or fish. So if you do not eat any, your choice will be limited, a pattern pretty common in such place.
We started off with a cheese platter:
A goat cheese:
The last one, I missed the name...
They were served with some walnut and raisin bread.
Then we got the croquetas de jamón or ham croquettes:
We had the choice to order the small or larger serving. We chose the smaller one.
This was delicious: the outside was crispy and not greasy and the inside soft with a nice smokiness and saltiness from the ham.
Then, we ordered the tortilla española or Spanish omelet.
It was very good and I did not even need the mayonnaise with it as it was tasty and moist.
The next dish was huevos rellenos al pimentón de la vera or deviled eggs with smoked paprika.
Slightly spicy, I truly appreciated the fact that the taste of mayonnaise was not too pronounced.
After that was the crema de hígado de pollo or chicken liver mousse:
As Jodi does not like chicken liver, I ordered the smaller portion. Served on a toasted bread, it was drizzled with some sort of sauce made with Pedro Ximénez, a white Spanish wine grape, that added a nice sweetness to the dish. I really liked this dish.
The last tapas was the pinchos mourns or lamb skewers:
The smaller portion included two skewers made of cubed lamb cooked with moorish spices (mix of several spices such as cumin, coriander, paprika, cayenne pepper...). That was a succulent dish, the lamb being perfectly cooked and the spices giving a very flavorful taste to it. I regretted at this point not having ordered the larger portion!
Of course, we could not leave without dessert to accompany my espresso and Jodi's tea...
And we picked the churros:
Churros are Spanish fried-dough pastries, sometimes referred as Spanish doughnuts. This is a very addictive dessert or snack (like any fried stuff, no?). They were served with some melted chocolate. I think that they disappeared from the table in couple of minutes...I definitely recommend them.
We had a fantastic lunch at Tia Pol: the food was very good and prices reasonable. I really like the fact that, for some dishes, they propose smaller portions, allowing us to try multiple dishes. If you are looking for a tapas place, I highly recommend this one.
Enjoy (I did)!
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Ben's Kosher Delicatessen in NYC, New York
I love delicatessen food and New York has quite few good places like Junior's or Second Avenue Deli, without forgetting the world renown Katz's (world renown for the movie When Harry Met Sally rather than for the food). So, I noticed Ben's deli on my way back from Bonchon Chicken and we decided to try that place.
Interesting decor to say the least, resembling more to a place coming straight out of a comic book rather than a traditional deli with all these flashy colors.
It started well: when the hostess sat us at a booth, she got yelled at by the waiter who told her in a nasty way that he had enough work. Not very professional for sure. So she apologized and sat us in a different section where at least the waiter was nice, but I hadn't that the service was overall slow.
As we were looking at the menu, they brought us some pickles:
And some coleslaw.
I love that and it was good that we got it because it took a while for our order to be taken. The good also took some time to come. Then, finally!
And the knish.
Both were subpar compared to what you can eat in other restaurants. The soup lacked flavor and the outside of the knish was a bit tough. The inside however was delicious.
On my side, I could not resist ordering the pastrami burger.
It was a beef patty with some pastrami on top between a toasted challah bread.
It was served with homemade fries that were skin on. The fries were unevenly cooked. However, the burger was pretty decent, the meat being cooked as ordered (medium) and it was juicy. The pastrami however was a bit tough because thin and overcooked. Not sure it was of the best quality anyway, but for sure a heart attack on a plate that I ate with Russian dressing...
This was definitely a disappointing dinner and clearly Ben's Kosher Delicatessen does not measure up with Junior's, Second Avenue Deli or Katz's.
Enjoy (...)!
This was definitely a disappointing dinner and clearly Ben's Kosher Delicatessen does not measure up with Junior's, Second Avenue Deli or Katz's.
Enjoy (...)!
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And Remember: I Just Want To Eat!
And Remember: I Just Want To Eat!
Doughnuts from Dough in Brooklyn
One of my colleagues, Jason, brought some doughnuts one day for breakfast. They were from Dough, a doughnuttery located in Clinton Hill, Brooklyn. With all the doughnut places in New York, I was curious to see what would set Dough apart. On top of that, I am a huge fan of the Doughnut Plant, so my expectation was very high.
At first, you cannot miss the size of these doughnut that are fairly big, the size of a bagel. They are yeast doughnuts, as opposed to cake doughnuts.
Here is what we had:
Hibiscus doughnut:
Glazed doughnuts:
Chocolate doughnuts:
Cafe au lait doughnuts:
I was curious what the hibiscus doughnut would taste like, not that I never tried hibiscus before (I had a hibiscus lemonade once at Angelica Kitchen). Do not imagine a flowery taste: it had a nice sweetness and I would not have known it was hibiscus, I would probably think it was food coloring...
The chocolate doughnut was delicious too and would satisfy any chocolate lover, the icing being very chocolate-y. But my favorite was the cafe au lair one that had some crumble as well as nuts, adding some nice texture to it.
I liked the doughnuts at Dough, not only because they taste good, but also because of their originality. However, they would had some filling, it would make them seriously compete with the doughnut plant.
Enjoy (I did)!
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And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Dough | |
| * Overall | |
| ★★☆☆☆ | |
| * Neighborhood / Cuisine | |
| Bedford-Stuyvesant / American Traditional / Desserts | |
| * Street Address | |
| 305 Franklin Ave. (At Lafayette Ave.), Brooklyn, NY 11205 | |
| * Phone | |
| (347) 533-7544 |
Da Marcella Taverna in Greenwich Village, NYC, New York
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Last Wednesday, I got invited to a press dinner at Da Marcella Taverna in Greewich Village. When I saw the name, it sounded familiar and when I saw it, I realized that I passed so many times in front of it. Why didn't I stop before? Simply because I mostly passed at lunch time and they only serve dinner.
It is a small place, seating just 42 people between the bar or in the main dinning room that has either individual or communal tables.
Know that this place is an outpost of Da Marcella located across from the Rockefeller center.
I got to meet with the founder and owner of the restaurant, Manuel Moreno and had a quick chat with him at the end of the dinner.
Manuel and his parents have an interesting past. His father was born in Spain and left for Italy to escape the infamous dictatorship of Franco. There, he opened a bakery, where Manuel's mother (Marcella) used to shop. And you can guess what happened next. They got married, had children, and, when Manuel was three years old, they moved back to Spain. Years passed. Manuel became a graphic artist, before doing a 180 and becoming a baker (The Bakery of NY in Long Island City) and a restaurateur. In fact, the bread and desserts we tried came from his bakery.
When I told Manuel that his restaurant had a neighborhood feel, he explained to me that it is exactly what he wanted to create in his restaurant. As he explained, the term taverna is common in Spain, Greece and Italy, although now in Italy, the word Osteria or Trattoria are more used. So the taverna or tavern was a place where people could go and eat some food that would cost them just a little more than if they were cooking it themselves. Some sort of kitchen of the neighborhood. Keeping the same spirit at Da Marcella is important to Manuel and that is true that the prices are fairly reasonable ($10 pasta dishes: that is pretty good).
The menu, crafted by Manuel and Executive Chef Francesco Mueses, offers dishes that are for the most part family recipes.
So let see what we ate! The first appetizer was grilled marinated Spanish octopus, served with caper berries, sun dried tomatoes and rughetta.
The octopus was very tender thanks to their cooking process: they marinate it for three days (in vinegar, peppers, salt...), then will cook it for an hour in the oven, with some marinate. Well it worked! Cooking octopus is not that easy, because if not cooked enough, it can be tough.
The second appetizer was the Scottish wild salmon and avocado tartare with Lampedusa capers.
I liked it: well balanced, enough acidity with the capers adding a nice salty and bitter taste.
It was served with some bread soldiers.
These two dishes were served with a light white wine: Vermentino di Sardegna 2012 "La Cala".
After that, we tried the meatballs: Chef Francesco's meatballs "al sugo di Pomodoro".
They were made with veal, pork, Parmesan, milk and bread, as well as rosemary and sage that definitely enhanced the taste. They were very good, soft and not dried at all, serve with a nice tomato sauce.
Then, came the wood fire eggplant "alla parmigiana":
Although I did not really taste the fact that it was cooked under a wood fire, I liked this dish for the simple reason that it was...simple...and let the eggplant shine. Often, eggplant parmesan tastes too much of the breading rather than the eggplant, but not at Da Marcella Taverna.
The meatballs and eggplant were served with a red wine: Cannonau di Sardegna 2011 "Filieri" - Cantina Dorgali, that was fresh, tasty, with a medium intensity.
Then we got to try a pasta dish. It was the tagliatelle artigianali "Setaro" Al ragu'Bolognese classico, Manuel's family recipe.
They import the pasta from Italy, Setaro being the brand. I have never seen such pasta: uncooked, instead of being smooth, they are rough, allowing the pasta sauce to stick to it when cooked. But no worries: it was not rough to my palate and was definitely my favorite of the dinner.
That ragu, that they cook for few hours, was succulent: rustic, not watery with a bold taste. Eating it with a piece of bread would even be fine for me: bring me the pot!!!
It was paired with a red wine: Langhe Nebbiolo 2011 "Elvio Pertinace" from the region of Piemonte.
The last entree was the braised beef short rib "Al Barolo" served with a creamy polenta.
These short ribs were fantastic: they literally fell of the bone. Apparently, they first pan sear it and then cook it for more than two hours in sofrito (garlic, onions, pepper...). Very tasty, I truly appreciated the fact that it was not too fatty. The creamy polenta (the brand used is Berreta) that was served with it was sublime: very creamy, it was not grainy at all and had a slight buttery taste, although, surprisingly, they only use milk.
The short ribs were served with my favorite wine of the evening: a Cabernet montepulciano 2011 "Integolo" -Sada from Toscany.
Of course we could not have left without trying some desserts. First was the panna cotta:
Perfectly set, it definitely had hints of anise and vanilla.
The tiramisu:
A classic: I always say that you can measure the quality of an Italian restaurant by trying its tiramisu. This one was perfect: creamy, with the right balance of coffee and mascarpone, and perfectly soaked lady fingers.
The ricotta cheesecake.
Another perfect dessert: not dry, not too dense and not too heavy.
So I would pick desserts in this order: tiramisu, cheesecake, panna cotta. They were deliciously paired with a Moscato d'Asti 2011 "Cascina dell Perliche" from Piemonte. I love muscat wine for its sweetness and this one was sparkling.
This was a wonderful evening and the food was delicious, comforting for the most part, definitely representing the concept of neighborhood kitchen that the owner wanted to create. This is clearly a place to know!
Enjoy (I did)!
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And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Da Marcella | |
| * Overall | |
| ★★★☆☆ | |
| * Neighborhood / Cuisine | |
| West Village / Italian | |
| * Street Address | |
| 142 W Houston St, New York, NY 10012 | |
| * Phone | |
| (646) 559-9192 |
Brunch at Distilled in Tribeca, NYC, New York
I noticed Distilled, located in the upscale Tribeca, when walking to the New York Academy of Art where Jodi is taking painting classes. Yes, I noticed it for one thing: the country fried duck and waffle in their brunch menu. I love fried chicken and waffles, so why not doing a pairing with any type of bird?
This is a fairly big place, the high ceilings contributing in giving this impression. On the right of the entrance is the bar.
On the left is the main dining room.
With a smaller section in the back, overlooking the kitchen.
So, we sat at out table and ordered our beverages.
Jodi ordered her tea and I wanted to have an espresso. Unfortunately, they do not have any espresso machine, that is surprising for a place like this. So, I ended up with some American coffee served in a mug:
At the same time they brought our beverages, they brought some delicious spicy popcorn that was made with various condiments such as pepper, chili flakes and cumin.
Jodi decided to order two sides as she could not find anything she wanted on the menu.
First was scrambled eggs that were very good: soft and moist like I love them.
And tater tots served with a Manhattan Island sauce, probably their interpretation of Thousand Island sauce.
I liked the tater tots, although some of them were a bit overcooked.
Then came the long awaited fried country duck and waffle:
It definitely looked good. So, I poured the smoked chili maple syrup over the French toast style waffle and had a first bite.
Unfortunately, this was not good: the spices in the maple syrup were totally overpowering; I did not like the waffle that was very dense and did not taste at all like a waffle and the duck was not only very salty (even for a confit), but the crust tasted as if it sat there for hours, not being crispy at all.
This was such a disappointment for such a promising dish. Well, I guess I will have to find other spots to find some great bird and waffle dishes!
Enjoy (...)!
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And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Distilled | |
| * Overall | |
| ★★☆☆☆ | |
| * Neighborhood / Cuisine | |
| TriBeCa / American New | |
| * Street Address | |
| 211 West Broadway (Corner of Franklin St.), New York, NY 10013 | |
| * Phone | |
| (212) 691-9514 |
Hot Dog Pizza at Ribalta in NYC, New York
Ok, I admit that the only reason I wanted to go to Ribalta, a restaurant located few steps from Union Square, was to try their hot dog pizza. Yes, you read right: a hot dog pizza. I do not see any problem about having such a pizza, having seen pizza made with cheeseburger, mac and cheese or vodka sauce. I guess it is a good way to show some creativity and have something on your menu that will make people want to try and, sometimes, talk about it...like me!
There is one thing you need to know about Ribalta: it is owned by Rosario Procino, former founder of Keste pizzeria, and Chef Pasquale Cozzolino, former Executive Chef at Dellaroccos in Brooklyn Heights and Pizza Arte, who want to stay true to the Neapolitan pizza making.
The place is pretty big, with high ceilings and a giant TV where people were watching the winter olympics in Sochi.
We decided to start with an appetizer and could not resist ordering the meatballs.
This was a delicious dish, the meatballs being perfectly moist. I admit that the star was the ragu though.
Then came the hot dog pizza:
Called the Americana, it was simply tomato sauce, mozzarella, French fries (crispy on the outside and soft on the inside) and a sliced hot dog sausage.
Cooked in a brick oven, it had a nice char and the crust was crispy.
Overall, it was a very good pizza, all the components working very well together. Would I go back just to get this pizza? Maybe for fun with friends, as it sounds like a crazy dish. But I would probably go back to try other pizza such as the Nobile, made of mozzarella, gorgonzola, truffle sauce and truffle shaving, or to try pasta.
Enjoy (I did)!
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Hogar Dulce Hogar, a Basque Bakery in Soho
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Last Sunday, I got invited for a review of Hogar Dulce Hogar, a Basque Bakery that opened two and a half weeks ago. It is always exciting to go to a place that just opened, although you never know if you will have a good experience, the kitchen or staff needing sometimes some adjustments at the beginning.
Located in Soho, this place is the sister restaurant of Hogar Dulce Hogar in San Sebastian, Spain, an area thriving with fantastic food and a culinary culture that made it the city with the most Michelin stars per square meter in the world!
So, we arrived at the restaurant a little after noon. Of course, we could not miss the sign outside, that did not get fully register to me, probably because I was too busy taking photos. I opened the door and the second thing I saw were...blankets!
And behind them, a little space with a couch that was like a living room, minus the TV.
Looking up was a screen where movies were playing and an incredible suspended garden all along the wall, going to the ceiling. At that point, you wonder in which world you just entered, but know that this is going to be different.
We met with the manager Gonzalo who introduced us to Miguel Blanco, who came with the concept and took care of us, explaining to us not only the food, but also the kind of experience he wanted to give to his customers. So, we were wondering about the couch area? They wanted to make it like an extension of a living room. The blankets? It is just in case you get cold. How thoughtful. The general idea is to make you feel cozy and at home. Normal, considering that Hogar Dulce Hogar means Home Sweet Home in Spanish.
So you can just go there and, besides eating and drinking, read or surf the internet with the iPads they provide (they also have a free wifi). You can also go in the back in a little space covered with a chalk board and draw:
Or use some of the chalk and small chalk board signs located on each tables.
There are plenty of little details all over the restaurant that surely make this place unique, such as the mint plant on the coffee table:
or the plants on each table:
The screen is also interesting: in the morning, they project videos showing what is happening in the kitchen that is located upstairs. Later, the video will change based on various criteria. For instance, in the winter, you may see a video of beaches or dogs with their head outside the window of a car. In the Summer, when it is hot, mountains.
Every detail is there to make you think about happy things, why not vacations when seeing the surf boards hanged against one of the walls or reading some positive saying such as the one at the entrance (today is good day to smile).
Food wise, they make everything on site, but know that it is not a pure bakery: they also serve lunch, brunch or dinner. We got sweets, but definitely, their savory dishes look yummy, like the toast with Iberico ham or one of their best sellers: the apple and bacon burger. They also serve a 50-second fresh squeezed orange juice. The idea behind it is that the vitamins in the juice will start to fade after the first 50 seconds because of the contact with the oxygen, so they commit to bring it to you...in 50 seconds.
So, we started off with beverages. Being a coffee drinker, I was curious about their choices. Miguel explained that their coffee is a blend of 6 different beans from countries like Indonesia or Ethiopia that they roast for 12 minutes, instead of 14 minutes, in order to obtain a sweeter and less bitter taste. They then ship it from San Sebastian, close to 4,000 miles away. You can get an espresso or a latte, but they also propose some interesting creations, such as the bombon that is made with dulce de leche, or the café Magdalena aka Muff’nJoe, made with a muffin!
I decided to try the café donut or DoughJoe, that is coffee and a donut put in a blender. Don't worry: it does not taste like baby food, but like a very creamy coffee, not too sweet and with a slight coffee taste.
Jodi went for the hot chocolate. Ok, this is not your regular hot chocolate. Let's zoom a bit so you can understand:
A little more detail:
As you can see, it is a very thick hot chocolate, closer to a pot de crème rather than a regular hot chocolate. Miguel warned us and said that it was so thick that a spoon would stand on its own. So we did the test...
And it stood on its own, right like Miguel said. It was very chocolate-y and a bit sweet, but still addictive.
Then, the first pastry we tried was torrija, a Spanish specialty close to a French toast (another best seller).
Instead of using some old bread, they use a brioche that they dip in milk and orange, then dip in eggs and fry. It is then put in powdered sugar and cinnamon, the sugar melting as the bread is hot.
It was delicious and definitely reminded me of the pain perdu we use to make at home when I was a kid.
We then tried the amonna cake (grandma's cake):
Think about it as a sweet version of a quiche.
This was sublime and my favorite: I could not stop eating it! The inside, simply made with cream, eggs and sugar, was sweet, but not too much. The crust was crumbly, adding a bit of texture to a pastry that I surely recommend.
We then tried the Santiago Almond Cake:
I thought it was like the almond cakes you find in any other bakeries, but I was mistaken.
There was no crust. It was pure almond, like a concentrated version of marzipan. Not too sweet and definitely a great pastry if you love marzipan.
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- Quark (dairy product) with honey and walnuts. It tasted like a frozen yogurt gelato.
- Dark chocolate (definitely for the chocolate lovers).
- Green apple.
- Hazelnut.
- Super lemon.
My favorite was the hazelnut one as this is one of my favorite flavors with praline for ice cream, but I admit that I was pleasantly surprised by the green apple and lemon one, fruity flavors being more associated for me to sherbet rather than gelato.
I really liked what we ate at Hogar Dulce Hogar and had a good time talking to Miguel who was definitely passionate about his business, placing quality and hospitality above everything, so people feel like home, in a place that has some character. I cannot wait to go back there to try their savory dishes and get some more pastries.
And do not feel bad leaving your dog outside while you enjoy your meal or treat inside: they have a spot created specifically for them, where they can enjoy some fresh water and dog treats. If these are as good as what we got, maybe I should bring some home for a snack!
Enjoy (I did)!
Enjoy (I did)!
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And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Hogar Dulce Hogar | |
| * Overall | |
| ★★★☆☆ | |
| * Neighborhood / Cuisine | |
| SoHo / Spanish | |
| * Street Address | |
| 341 West Broadway, New York, NY 10013 | |
| * Phone | |
| (917) 510-7351 |
Brunch at Momofuku Ssam Bar in the East Village
Momofuku Ssam Bar in the East Village
I had Momofuku Ssam Bar on my wish list for a while, being a fan of other Momofuku's locations and of their creator, David Chang. Problem is that they do not have that many vegetarian dishes, catering more to meat lovers, especially pork or duck, the later being another reason I wanted to go there, my love for this bird being incommensurable.
Chopsticks at Momofuku Ssam Bar in the East Village
We decided to go on a Saturday for lunch, early enough to get a table as they only take reservation for large group and specific menus served for three people or more, like the bo ssäm pork shoulder (serves 6-10 people), the whole-rotisserie duck (serves 3-6 people), or the dry aged ribeye (serves 3-6 people).
Dining room at Momofuku Ssam Bar in the East Village
When we arrived, luckily, there were not that many people in this zen and modern restaurant. Twenty minutes after, it was full of people coming to try their menu made of small plates, perfect for sharing, as well as large ones.
Kitchen at Momofuku Ssam Bar in the East Village
They sat us in front of the kitchen that is located in the back of the restaurant. It was definitely busy over there, the dishes leaving the kitchen at an incredible pace. Surprisingly, our first plates came within few minutes. The first one was the steamed pork buns, one of the signature dishes of
and this place.
Steamed Pork Buns at Momofuku Ssam Bar in the East Village
These buns, made with pork belly, hoisin, cucumbers, scallions were succulent, the cucumber giving a nice crunch, the pork belly being tasty and heavenly fatty and the hoisin sauce giving a fantastic sweetness. Definitely a dish I recommend.
The second dish was the kimchi deviled eggs.
Kimchi Deviled eggs at Momofuku Ssam Bar in the East Village
Kimchi is fermented Korean side dish made of vegetables (the most common being cabbage) with a variety of seasonings. Mixing it with the mayo and egg yolk is genius! It was not spicy as I expected and you could taste bits of kimchi that added a bit of texture to the dish.
Then, we shared the edwards ham and egg sandwich:
Ham and egg sandwich at Momofuku Ssam Bar in the East Village
It was a nice take on a classic ham end egg sandwich, made with a delicious biscuit (I could eat these with just some butter and honey), a sunny side egg and a red-eye gravy (no idea how they made it, but it was very good). It was served with chicharron that is fried pork skin.
chicharron at Momofuku Ssam Bar in the East Village
This is another recommended dish.
The last dish was grilled duck hearts served with red cabbage, sunny side egg and toast.
grilled duck hearts at Momofuku Ssam Bar in the East Village
The presentation looked very appetizing and a bit surprising as I thought that they would just serve it on a piece of toast rather than breaking the bread into pieces. What I did was to pierce the yolk so it dripped in the bottom of the plate and soaked the bread.
grilled duck hearts at Momofuku Ssam Bar in the East Village
I really liked the dish, the duck hearts not being chewy and having a nice grilled taste and the cabbage adding some crunch and texture. I thought that this was a better dish than the duck hearts dish I had at
last year.
We had a great brunch at Momofuku Ssam Bar. Not surprisingly, the food was original, elaborate and delicious. The only negative is the very limited vegetarian dishes, but I am sure that if you ask they can accommodate you.
Enjoy (I did)!
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Brunch at Tartinery in Nolita, NYC, New York
We were looking for a place to get some brunch with our friends Jen and Gary and ended up at Tartinery in Nolita. I was expecting a small bistro, but when we arrived, we discovered a fairly modern place that seems to cater to a younger crowd rather than families.
Although, there is a bit of nostalgia as can attest the black and white photos on the walls (Jimi Hendrix, Serge Gainsbourg, a popular and scandalous French singer on top of his career between 1970 to 1991 when he passed away - check his interaction with Whitney Houston on Youtube...).
There are two main sections: upstairs, next to the bar, where couple of tables are lined up.
And downstairs, a more spectacular room with huge ceilings and wine bottles sitting in enclosures several feet from the floor, only accessible using the iron ladder.
The restaurant describes itself as a contemporary bistro: I would agree, although it can give the impression of dining in a dungeon!
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Let's talk about the menu: the main concept is a tartine, a French term for a slice of bread with a spread on top. At Tartinery, it is simply a whole meal served on a piece of rustic bread. Imagine a buschetta but with limitless choices on top of the bread. There, you can pick three different breads: country peasant and health multigrain from Eli's bakery or rustic sourdough from Poilane bakery in Paris.
Before we started our meal, we ordered some beverages. Gary went for a beer from Corsica called Pietra.
I went for a fresh squeezed juice, the Delicious Trio, made with apple, pineapple and orange:
But an espresso was also welcome.
Anyway, before we ordered our tartines, there was one dish that caught my eye: Ravioles De Royans. Ravioles are little ravioli filled with cheese that you find in the Dauphiné province. It is sold in supermarkets, usually in sheets of 48 ravioles (left), and are cooked like pasta (right).
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They can be eaten simply with a cheese sauce (Crème fraîche and roquefort is succulent), in gratin or even on pizza (all photos from my last trip to France - and yes, I take photos of everything I eat)!
At Tartinery, they made the ravioles with some cream and truffle oil.
This was small and it is unfortunate because I would have eaten it on my own. It was so good, so creamy, with just a hint of truffle scent.
If you go to Tartinery, you cannot miss this dish!
Then, we had our tartines. Jodi ordered the Saint Marcellin:
It was composed of Saint Marcellin cheese, prosciutto, arugula and olive oil.
It looked good, but was a total miss: not enough cheese and the prosciutto was very, very, very salty.
Jen and I each ordered the Croque Monsieur:
It was made of cooked ham chiffonade, gruyere cheese and béchamel sauce.
This was another miss: dry probably because not enough béchamel sauce and very salty.
Gary seemed to have a better chance with the Benedict tartine.
I was so disappointed when I left: not only I did not like the food, but I thought it was overpriced. This is unfortunate because this is a great concept. At least I got the delicious ravioles...
Enjoy (...)!
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Tabata Noodle in Hell's Kitchen, NYC, New York
With the weather we had these days, ramen was definitely the perfect dish to warm us up. This time, we decided to try Tabata Noodle, located few steps from Port Authority.
It is not a big place and we did not mind being seated at the counter, allowing us to watch what was happening in the kitchen.
Looking at their ramen menu, they offer the usual: shio, miso or shoyu ramen. But they also propose the Tabata ramen with coconut milk that sounds more Thai than Japanese. I admit that I hesitated between this one and the shio ramen. I went for the later one.
Looking at their ramen menu, they offer the usual: shio, miso or shoyu ramen. But they also propose the Tabata ramen with coconut milk that sounds more Thai than Japanese. I admit that I hesitated between this one and the shio ramen. I went for the later one.
I ordered it with an egg that they forgot. No problem: they brought me one couple of minutes later, apologizing for having forgotten.
The soup looked good and appetizing, with its bean sprouts, bamboo shouts, scallions and noodles. Unfortunately, the pork was bland and with lots of cartilage in it. The egg was perfectly cooked, the white being soft and the gold a bit runny and I liked the noodles. However, the broth had nothing fantastic and I did not even finish it.
Jodi ordered the vegetable ramen:
It was composed of napa (cabbage), carrots, onions, bean sprouts, shiitake and shimeji mushrooms, scallions, snow peas and broccoli.
We did not like it, the entire dish being overpowered by a very strong taste of celery. This was so disappointing, the presentation being so promising.
So, definitely, Tabata noodle is a miss for me. I prefer Ivan ramen located few blocks away, even if a bit pricier.
Enjoy (I did)!
The soup looked good and appetizing, with its bean sprouts, bamboo shouts, scallions and noodles. Unfortunately, the pork was bland and with lots of cartilage in it. The egg was perfectly cooked, the white being soft and the gold a bit runny and I liked the noodles. However, the broth had nothing fantastic and I did not even finish it.
Jodi ordered the vegetable ramen:
It was composed of napa (cabbage), carrots, onions, bean sprouts, shiitake and shimeji mushrooms, scallions, snow peas and broccoli.
We did not like it, the entire dish being overpowered by a very strong taste of celery. This was so disappointing, the presentation being so promising.
So, definitely, Tabata noodle is a miss for me. I prefer Ivan ramen located few blocks away, even if a bit pricier.
Enjoy (I did)!
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And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Tabata Ramen | |
| * Overall | |
| ★★☆☆☆ | |
| * Neighborhood / Cuisine | |
| Hell's Kitchen / Japanese / Asian Fusion / Ramen | |
| * Street Address | |
| 540 9th Ave , New York, NY 10018 | |
| * Phone | |
| (212) 290-7691 |
Bibimbap at Korea Spoon in KTown NYC, New York
If you follow this blog, you know that I love bibimbap, this Korean rice bowl that comes pipping hot! As we were out on a very cold day, we decided to look for a place in Korea Town. We noticed Korea Spoon.
It is a huge place with very high ceilings and another dining room on the second floor.
When you are inside, you immediately get a modern feeling.
So we got seated at one of the tables on the first floor and handed a menu that was full of appetizing photos of the dishes.
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And the banchan, these little side dishes:
There, we had:
Some greens:
Some pumpkin salad:
Some radish:
And again radish (different way, spicier):
Some anchovies:
Some soy:
Some kimchi:
My favorites were the radishes and kimchi. I truly appreciated the pumpkin salad as it counterbalanced the heat of some of the dishes.
For bibimbap, Jodi ordered the mushroom one:
On my side, I ordered the bulgogi one (with marinated slices of beef).
When the dishes arrived, we were a bit disappointed because there was no egg and, looking at the photo on the menu, we were expecting one. Otherwise, my bibimbap was pretty good, tasty and I definitely finished it. The one from Jodi was good too, but missing flavor, despite the abundance of mushrooms.
I liked Korea Spoon: they have a decent bibimbap, but I still prefer the one at Bann, Don Bogam or Korea Palace.
Enjoy (I did)!
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And Remember: I Just Want To Eat!
| * Restaurant Name | |
|---|---|
| Korea Spoon | |
| * Overall | |
| ★★☆☆☆ | |
| * Neighborhood / Cuisine | |
| Flatiron / Korean | |
| * Street Address | |
| 39 West 32nd St. (Between Broadway & 5th Ave.), New York, NY 10016 | |
| * Phone | |
| (212) 560-9696 |