I Just Want To Eat! 9/10/14 I Just Want To Eat! 9/10/14

Becco in New York, NY

Opened in 1993 by Lidia and Joe Bastianich, Becco is one of those Italian restaurants where your palate will transport you miles away, on a culinary trip that you will never forget. Reservations are necessary for this hotspot located in restaurant row, in the heart of the Theater District. Becco means beak in english, hence the bird on their logo.

It is a fairly big place and I counted three different dining rooms. One of them had a rustic feel with its pans on the wall.

But the most surprising was the one where we sat, in the back: it was as if we were in a backyard, thanks to the windows on the ceiling that let the sun come to the room. A room nicely decorated, with an impressive display of wine bottles.

Dining room at Becco in New York, NY — Dining room at Becco in New York, NY

At Becco, Executive Chef William Gallagher crafted an interesting menu, elevating some traditional Italian dishes. They have the great idea to offer for lunch the Sinfonia di Paste or pasta symphony, an all you can eat pasta made of three preparation of the day for $18.95 with a Caesar salad or an antipasto misto (marinated and grilled vegetables). If you do not feel only eating pasta, you can pick and entree and, for $9, you can try each of the three pasta. That is certainly a good deal!

So, after we sat and while we were trying to decide what to get, they brought us some olives

Olives at Becco in New York, NY — Olives at Becco in New York, NY

A bread basket (the focaccia and bread sticks, homemade, were delicious):

Bread basket at Becco in New York, NY — Bread basket at Becco in New York, NY

As well as a spread made of white beans, carrots, roasted red peppers, oregano, turmeric and olive oil.

White beans spread at Becco in New York, NY — White beans spread at Becco in New York, NY

That was like an Italian hummus, as the waiter put it and was divine on a piece of focaccia; it was dry, comforting and a nice way to start the lunch.

Jodi decided to go for a special of the day: pan seared tuna with some greens.

Pan seared tuna at Becco in New York, NY — Pan seared tuna at Becco in New York, NY

It was a perfectly cooked fish, fresh, with a nice red color.

On my side, I decided to order the Fegato, Pan-seared calf’s liver with caramelized onions, bacon and crispy polenta, drizzled with extra virgin olive oil and Aceto di Balsamico (balsamic vinegar). I decided to accompany it with the three pasta of the day, that were:

Farfalle with tomato sauce and basil:

Swiss chard ravioli:

Linguine with mussels:

These pastas were sublime: perfectly cooked (the farfalle were soft, the linguine al dente), they had so much flavor that I was tempted to go for a second serving. My favorite was the linguine, then the farfalle and then the ravioli. The only complaint is that they put all the pasta onto one plate: it would be great to have a plate split in three different sections so the sauces do not mix.

After this, came my entree: the calf's liver.

Calf liver at Becco in New York, NY — Calf liver at Becco in New York, NY

This was a huge plate: there were two thick slices of liver (I am more used to thinner slices, but still, perfectly cooked, not dry), as well as some polenta sticks under that were crispy on the outside and soft in the inside, not bland as polenta can sometimes be.

Calf liver and polenta at Becco in New York, NY — Calf liver and polenta at Becco in New York, NY

Last was dessert. Yes, I am sure you are wondering how we still had space for it. Well, they were proposing a sampler and I could not resist...

Dessert sampler at Becco in New York, NY — Dessert sampler at Becco in New York, NY

It was composed of:

Banana bread pudding:

Italian cheesecake (made with ricotta):

Italian cheesecake at Becco in New York, NY — Italian cheesecake at Becco in New York, NY

Chocolate mousse cake:

Panna Cotta:

Pear sorbet:

I love when restaurants propose samplers as, often, I am not sure which dessert I should order, several being mouth watering. At Becco, for $7.50 per person, you get five different ones. Ok, the portions are small, but still, this is a good deal and a perfect way to finish a meal. My favorite was the pear sorbet, then the cheesecake, panna cotta, chocolate mousse and last the banana bread that did not taste like there was any banana.

This was a fantastic lunch: the food was delicious and the service impeccable. Becco is definitely a restaurant to know for some great Italian food and delicious pasta.

Enjoy (I did)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 9/8/14 I Just Want To Eat! 9/8/14

Buddakan in New York, NY

Buddakan was on my list for a while and I was thrilled when Jodi picked this restaurant for her birthday (ok, I did not tell the restaurant it was her special day as she hates it when they come with a cake and sing...). As soon as we entered, we were amazed by the impressive decor of the venue.

As soon as we entered, we were amazed by the impressive decor of the venue.

I am not sure if they did that on purpose, but they walked us all around the main dining room before bringing us to the table, allowing us to see how this more than 250 seat restaurant was organized.

So we sat at a table and I truly appreciated being able to talk without screaming to Jodi, until they started to lower the lights and put some loud music. I think that was the only negative of the whole experience. I should have known had I looked at the history of the place: it was opened in 1998 by acclaimed restauranteur Stephen Starr (Morimoto, Fette Sau...) who is a fan of music and decided to name the restaurant in honor of Nippon Budokan, an indoor venue in Tokyo where artists like Bob Dylan, Cheap Trick and Ozzy Osbourne performed.

The menu, crafted by Executive Chefs Yuang Huang and Brian Ray is Chinese, but with a twist. We decided to start with some appetizers. First was the tuna tartare spring rolls:

Tuna tartare Spring rolls at Buddakan in New York, NY — Tuna tartare Spring rolls at Buddakan in New York, NY

This was a very interesting dish, combining the lightness and freshness of the tartare that had a slight kick with the crispiness of the roll.

The second appetizer was the hoisin glazed pork belly:

Hoisin glazed pork belly at Buddakan in New York, NY — Hoisin glazed pork belly at Buddakan in New York, NY

The pork belly was served with soft steams buns that were very light, soft and slightly sticky.

Steamed buns at Buddakan in New York, NY — Steamed buns at Buddakan in New York, NY

And the pork belly smothered in this wonderfully sweet hoisin sauce:

What we did was to put some pork belly, cabbage and shallots in a bun, et voila!

Then, we got some entrees. Jodi ordered the wild mushroom chow fun that was succulent, the chow fun being perfectly cooked and very tasty, and with a nice quantity of mushrooms.

Chow fun at Buddakan in New York, NY — Chow fun at Buddakan in New York, NY

On my side, I chose the black pepper beef that was a ribeye steak sautéed in a wok and accompanied with a bird's nest (well more like a cracker than a real nest):

Ribeye steak at Buddakan in New York, NY — Ribeye steak at Buddakan in New York, NY

The presentation was amazing and the way you eat that dish is by mixing the steak and onions with the nest that you pulverize with your fork. This is a dish I recommend: original, the ribeye was perfectly cooked and tender. Knowing that ribeye is my favorite piece of meat, I could hear angels singing behind me after each bite.

As Jodi loves sugar snap peas, we ordered some as a side:

Sugar Snap peas at Buddakan in New York, NY — Sugar Snap peas at Buddakan in New York, NY

They were served with soy tapioca and mushrooms. Although I am not the biggest fan of sugar snap peas, I really liked that dish.

Of course, we could not finish our meal without any dessert! We ordered their best seller: the crying chocolate.

Crying chocolate at Buddakan in New York, NY — Crying chocolate at Buddakan in New York, NY

Served with a Vietnamese coffee ice cream, it was made of malted chocolate ganache and when we ate it, we could see it crying, the chocolate slightly dripping from the top to the bottom.

It might have been the most ordered dessert, it was not my favorite. The almond bread pudding, suggested by our waiter, was fantastic!

Almond bread pudding at Buddakan in New York, NY — Almond bread pudding at Buddakan in New York, NY

Served with a whiskey ice cream, it was topped with caramelized bananas and bathed in a butterscotch sauce. Imagine that Jodi, who does not like almonds loved it (so I had to share...). Not overly sweet, it was divine and I certainly recommend it.

After this feast, a nice walk was necessary. Despite the night club atmosphere, Buddakan is definitely one of the best Chinese restaurants for that category: the food was delicious and the service excellent. I definitely have this restaurant on my list of must do.

Enjoy (I sure did)!

If you like this post or the photos, feel free to share it or to write a comment!

And Remember: I Just Want To Eat!

I Just Want To Eat! 9/6/14 I Just Want To Eat! 9/6/14

Quality Meats Steakhouse, New York, NY

This time, I was at Quality Meats, a steakhouse located Midtown, part of the empire of Alan Stillman who also owns Smith & Wollensky. There are plenty of items in the decor to remind you where you are, whether it is the cow head or white tiles representing a slaughterhouse, to the bulbs held by butcher hooks.

Americans love their meat and I admit that the meat here is better than Europe, prompting me to always advise my fellow Europeans coming for a visit to give it a try (and I am not only talking about burgers). Some of my detractors say that it is because of hormones, but there are more and more restaurants serving grass fed beef, responding to the concerns of consumers.

Bulbs and butcher hooks at Quality Meats Steakhouse, New York, NY — Bulbs and butcher hooks at Quality Meats Steakhouse, New York, NY

The place is big. At the entrance is the bar area where butcher's artifacts are on display:

Then, the dining room with two distinct sections decorated in a modern and warm way.

Dining room at Quality Meats Steakhouse, New York, NY — Dining room at Quality Meats Steakhouse, New York, NY

I went there for lunch. The menu proposed some classic appetizers you find in steakhouses (Caesar salad, crab cakes, shrimp cocktails...), steaks of course, a signature burger, as well as a salad that is kind of a make your own: first you pick your mix (classic, Mediterranean, roasted beets,...), then you pick your add on (roasted vegetables for vegetarians -good idea-, lobster, scallops, tuna, filet mignon...). So, if you are vegetarian, you still have some nice choices there and do not have to chose a boring salad.

Menu at Quality Meats Steakhouse, New York, NY — Menu at Quality Meats Steakhouse, New York, NY

As far as the meat is concerned, they have some classic cuts (filet mignon, ribeye, sirloin and porterhouse) coming from the only two meat purveyors in the City: Strassburger Meats and Pat La Frieda. So I was ready for a feast. As it was hot outside, I decided to order one of their homemade lemonades, composed of Jalapeño, mint, cucumber:

Lemonade at Quality Meats Steakhouse, New York, NY — Lemonade at Quality Meats Steakhouse, New York, NY

It definitely had a nice cooling effect, thanks to the cucumber and mint. However, I could not taste the presence of jalapeño. I found it odd that they were serving it in a plastic cup rather than in a glass...

Then, they brought a brioche bread and butter.

Brioche bread at Quality Meats Steakhouse, New York, NY — Brioche bread at Quality Meats Steakhouse, New York, NY

Let me tell you: this is dangerous, because it was so good that I imagine patrons would eat bread instead of their meal.

Very light, it had some coarse salt on top that was delightfully good. I could not stop eating it.

For appetizer, I went for the crab cake:

Crab cake at Quality Meats Steakhouse, New York, NY — Crab cake at Quality Meats Steakhouse, New York, NY

It was served on top of a slaw made of radish, onions and fennel that was quite refreshing.

Crab cakes at Quality Meats Steakhouse, New York, NY — Crab cakes at Quality Meats Steakhouse, New York, NY

That was definitely a good crab cake, made of big chunks of crab and, in fact, tasting crab and not fillers like bread crumbs. I definitely recommend it.

For the meat, I went for the porterhouse, cooked medium rare:

Porterhouse at Quality Meats Steakhouse, New York, NY — Porterhouse at Quality Meats Steakhouse, New York, NY

The meat was tender, had a nice char and was cooked to perfection, but I thought that it was not as tasty as the porterhouse at Ruth's Chris or Dino & Harry's.

The ribeye might have been a better choice... With the steak, I tried their homemade steak sauce that was deliciously sweet.

Steak sauce at Quality Meats Steakhouse, New York, NY — Steak sauce at Quality Meats Steakhouse, New York, NY

To accompany the meat, were waffle fries that were fantastic: crispy, they were drizzled with parmesan cheese.

Waffle fries at Quality Meats Steakhouse, New York, NY — Waffle fries at Quality Meats Steakhouse, New York, NY

The second side was buttered edamame:

Buttered edamame at Quality Meats Steakhouse, New York, NY — Buttered edamame at Quality Meats Steakhouse, New York, NY

This is the kind of sides that make you think you can have some healthy food with your steak. That would probably be true without the butter I guess...It is like having spinach...creamed...Ok, I exaggerate a bit: it is on the healthy side and I liked it as it was very tasty and a nice accompaniment to the steak.

Last was dessert: it was a chocolate brownie cake, served with a praline custard, fresh berries and yogurt ice cream.

Chocolate brownie cake at Quality Meats Steakhouse, New York, NY — Chocolate brownie cake at Quality Meats Steakhouse, New York, NY

The brownie was ok, being a bit dry and I did not really understand how all these components were working together: it was too much on a plate. I enjoyed the custard and berries though: they could perfectly be a dessert on their own.

I finished of course with my usual espresso:

Espresso at Quality Meats Steakhouse, New York, NY — Espresso at Quality Meats Steakhouse, New York, NY

If you ask me, Quality Meats is just ok. Would I go back? I think that, for the same price, I would prefer going to Ruth's Chris, The Old Homestead, Ben & Jack's or The Empire Steakhouse. As you can see, there're plenty of alternatives to that joint. But if you really need to go, get the crab cake and skip the porterhouse.

Enjoy (I did)!

If you like this post or the photos, feel free to share it or to write a comment!

And Remember: I Just Want To Eat!

I Just Want To Eat! 9/4/14 I Just Want To Eat! 9/4/14

Nargis Café in Brooklyn, NY

To give you a bit of history of this place, let's go back to 2007, when the adventure started. At that time, Nargis Café was a tiny place, that slowly expanded over the years, taking over a flower shop (interesting considering that Nargis means flower), and later, a dry cleaning. The place can now accommodate, with its terrace, close to 150 guests. We went on a Friday night and it was packed, with lots of people waiting outside in a very good atmosphere.

"You need to try that restaurant: they serve great kebab". That with these words that my friend Benny convinced me to go to Nargis Café, a crowded restaurant located in Sheepshead Bay, Brooklyn, few steps from Brighton Beach. I am not sure I should classify this restaurant as Uzbek, just because its owner, Chef Boris Bangiev, was born in Uzbekistan: that would be such a shortcut! No, the restaurant serves Central Asian dishes from countries like Uzbekistan, Georgia...

Dining room at Nargis Café in Brooklyn, NY — Dining room at Nargis Café in Brooklyn, NY

Entering in Nargis Café is like traveling miles away: not only does the restaurant display an authentic decor with its carpets and decorations on the walls, but you will hear most of the crowd there speaking Russian.

To give you a bit of history of this place, let's go back to 2007, when the adventure started. At that time, Nargis Café was a tiny place, that slowly expanded over the years, taking over a flower shop (interesting considering that Nargis means flower), and later, a dry cleaner. The place can now accommodate, with its terrace, close to 150 guests. We went on a Friday night and it was packed, with lots of people waiting outside in a very good atmosphere.

Food wise, we were there for a feast! Before going for the kebab, made on wood coal, we decided to get some appetizers. The fresh salad with feta cheese was a nice refreshing way to start.

Feta cheese salad at Nargis Café in Brooklyn, NY — Feta cheese salad at Nargis Café in Brooklyn, NY

We eyed the eggplant dishes that came next. The first one was the fried eggplant salad, made with roasted pepper, red onions, garlic and cilantro.

Fried eggplant salad at Nargis Café in Brooklyn, NY — Fried eggplant salad at Nargis Café in Brooklyn, NY

The second one was the Bojon, a fire roasted eggplant spread.

Fire roasted eggplant spread at Nargis Café in Brooklyn, NY — Fire roasted eggplant spread at Nargis Café in Brooklyn, NY

It was delicious: comforting, you could really taste the eggplant and it was succulent with their homemade bread.

Bread at Nargis Café in Brooklyn, NY — Bread at Nargis Café in Brooklyn, NY

But the best appetizer was for me the samsa or steamed meat dumplings that were served with sour cream. I could not stop eating them!

Steamed meat dumplings at Nargis Café in Brooklyn, NY — Steamed meat dumplings at Nargis Café in Brooklyn, NY

Then, we got our kebab.

Kebabs at Nargis Café in Brooklyn, NY — Kebabs at Nargis Café in Brooklyn, NY

We picked:

Chicken:

Beef:

Veal liver:

Salmon:

They were all good, having a nice flavor given by the wood coal and a very slight char. The meat was not dry and guess what: my favorite was the veal liver. I also liked the salmon, especially with its pomegranate sauce that gave a nice sweetness.

We also tried the lamb chops that were to die for: I love the strong taste of lamb and was not disappointed. The chops, that were frenched, also had a nice char and were quite juicy.

Lamb chops at Nargis Café in Brooklyn, NY — Lamb chops at Nargis Café in Brooklyn, NY

We asked for some vegetables and rice pilaf, the national dish in Uzbekistan.

The last dish was the lamb shank, prepared in a red wine sauce with mushrooms, and served with mash potatoes and fried onions.

Lamb shank at Nargis Café in Brooklyn, NY — Lamb shank at Nargis Café in Brooklyn, NY

This is one of their specialties that they do not put on the menu and keep as the special. This is another great choice if you like lamb. And that sauce...it reminded me a dish called viande aux olives that my mom used to cook.

As if it was not enough food, we ordered some sides:

French fries with herbs:

Fries with hens at Nargis Café in Brooklyn, NY — Fries with hens at Nargis Café in Brooklyn, NY

Potatoes with mushrooms and onions:

If I remember, this last dish is Georgian. I loved it.

Last was dessert and, unfortunately, I had an issue with my camera and cannot show you all the photos. Too bad, because they were exquisite. Know that not all of them are made on premises. My favorite was the Nargis Napoleon, a layered cake made with puff pastry and a phenomenal cream. I also tried the lava cake that was just ok, as too over cooked and therefore without a liquid center. With our desserts, we got some incredible jam.

Jam at Nargis Café in Brooklyn, NY — Jam at Nargis Café in Brooklyn, NY

Clockwise from the top right, there was: pumpkin, fig, sour cherry and I cannot tell you what the last one was. It seems it is a sort of white raspberry that they import from Asia.

The most surprising was the pumpkin jam that I never heard of. I liked it: sweet, it was a bit crunchy with an interesting texture.

Pumpkin jam at Nargis Café in Brooklyn, NY — Pumpkin jam at Nargis Café in Brooklyn, NY

Last, I should mention their homemade fruit juice that was perfect with our meal.

Homemade fruit juice at Nargis Café in Brooklyn, NY — Homemade fruit juice at Nargis Café in Brooklyn, NY

Needless to say that we left full: it was not only a great dinner because of the company, but also because of the fantastic food served to us. Nargis Café is definitely worth a trip to Brooklyn!

I Just Want To Eat! 9/2/14 I Just Want To Eat! 9/2/14

Urbo in Times Square, New York, NY

The menu is New American with some staples like the burger, the short ribs or the pulled pork sandwich, as well as some interesting dishes as you will see in this post. They also serve sushi, sashimi and rolls.

The first time we went, Jodi ordered the mozzarella panino, a succulent vegetarian sandwich made with mozzarella, tomato, arugula and pesto.

Times Square is not particularly known for its restaurant scene, most of the places there being average and betting more on one time customers rather than pleasing the crowd and having them to come back. There are exceptions, but they remain exceptions and I always suggest people to walk a little further, in Hell's Kitchen or the Theater Row, in search for a better place to eat. But this may change with Urbo, a 26,000 square feet giant that opened a month ago right on the corner of 42nd and 8th. Strange name for sure, Urbo is the contraction of urban and bohemian, the urban part being Times Square and the bohemian part the different world you step in as soon as you enter in the restaurant.

At first, you cannot not notice the open kitchen with its fire coming out of their grill.

Kitchen at Urbo in Times Square, New York, NY — Kitchen at Urbo in Times Square, New York, NY

On the left, overlooking that same kitchen is the bar, with a water tank in front of it (is it water or some alcoholic drink? I will never know, but I still doubt).

Bar area at Urbo in Times Square, New York, NY — Bar area at Urbo in Times Square, New York, NY

You will also notice the short wave radio that is used as a stand by the hostess.

Short wave radio at Urbo in Times Square, New York, NY — Short wave radio at Urbo in Times Square, New York, NY

The first time we went, Jodi ordered the mozzarella panino, a succulent vegetarian sandwich made with mozzarella, tomato, arugula and pesto.

Panino at Urbo in Times Square, New York, NY — Panino at Urbo in Times Square, New York, NY

It was definitely a good choice, with the right amount of pesto and a delicious crunchy bread that made this more than just a sandwich.

On my side, I ordered the Slow Cooked Pulled Pork Sandwich:

Pulled pork sandwich at Urbo in Times Square, New York, NY — Pulled pork sandwich at Urbo in Times Square, New York, NY

That was a fantastic sandwich: often, you will get the pulled pork on the bun, with sauce on top and so, you can still taste if the meat is dry. At Urbo, the meat, perfectly shredded is mixed with a delicious sauce, before being put on the bun. I literally inhaled it!

Homemade chips at Urbo in Times Square, New York, NY — Homemade chips at Urbo in Times Square, New York, NY

The potato chips were good, but a bit too thin and a tad greasy. I in fact ate the ones on Jodi's plate rather than the ones served in a paper bag with my sandwich as they were a bit crushed...

The second time we went, they slightly changed the menu, that is not surprising considering that they are quite new and are probably fine tuning it. We started off with local nectarines and fresh ricotta:

Nectarines and ricotta at Urbo in Times Square, New York, NY — Nectarines and ricotta at Urbo in Times Square, New York, NY

First of all, the presentation was beautiful and a bit artisanal as they used a slate instead of a plate that let the color of the nectarine pop. It was a perfect combination, the fruit having a nice sweetness that paired perfectly with the slightly mild taste of the cheese.

Then, Jodi ordered the goat cheese ravioli:

Goat cheese ravioli at Urbo in Times Square, New York, NY — Goat cheese ravioli at Urbo in Times Square, New York, NY

The dish contained four large ravioli that were made on premises and were accompanied by portobello mushrooms, fennel and eggplant ragout. It was a successful appetizer: the ravioli had a little bite to it and, with the ragout, it was very hearty and comforting. I also appreciated the fact that they put lots of cheese in the ravioli. It was delicious, but not as much as the free range chicken that followed!

Free range chicken at Urbo in Times Square, New York, NY — Free range chicken at Urbo in Times Square, New York, NY

The thick slice of chicken breast was served with corn, chanterelles and a confit leg to die for! That chicken was so good: perfectly cooked, moist, with a slightly crispy skin that was deliciously salty.

This is definitely a dish I recommend if you like chicken.

Our meals at Urbo were fantastic: it is great to have such a place right there in Times Square, where not only prices are reasonable, but the food is divine. I will for sure go back there and already eyed their burger...I should also mention that the service was excellent.

Enjoy (I did)!

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

I Just Want To Eat! 8/30/14 I Just Want To Eat! 8/30/14

ABC Cocina in New York, NY

You may know ABC Home and Carpet: located near Union Square, buying a pillow in this expensive home furnishing store may cost you a leg. Well, it is on their ground floor that ABC Cocina is located. This innovative Latin restaurant is another step in the success story if Jean-Georges Vongerichten, the French Chef who gave us Vong, Spice Market or Jean-Georges.

You may know ABC Home and Carpet: located near Union Square, buying a pillow in this expensive home furnishing store may cost you an arm and a leg. Well, it is on their ground floor that ABC Cocina is located.

This innovative Latin restaurant is another step in the success story of Jean-Georges Vongerichten, the French Chef who gave us Vong, Spice Market or Jean-Georges.

This restaurant is impressive: high ceiling with lights that seem to be there as an extension of the store, very trendy.

Dining room at ABC Cocina in New York, NY — Dining room at ABC Cocina in New York, NY

Open Kitchen at ABC Cocina in New York, NY — Open Kitchen at ABC Cocina in New York, NY

We went for brunch and it was crowded. So I strongly suggest having a reservation.

Don't be fooled by the menu items: seasonal, they are definitely familiar, but the Chef adds its own twist to make it his own. The principle is similar to restaurants like Spice Market: it is family style, with a choice of small and large dishes to share, that will come as they are ready. They suggested three dishes per person, not including dessert. We decided to go for four dishes and the dessert, thinking that we could order more if need be.

Strangely, after we ordered, the waiter asked us if we wanted bread. We said yes, surprised by the question, and wondering if they would charge us for it.

Bread basket at ABC Cocina in New York, NY — Bread basket at ABC Cocina in New York, NY

In the bread basket, was some delicious focaccia that I enjoyed dipped in olive oil, that was a better alternative to the little bottle with an orange liquid in it that was on each table.

Habanero pepper sauce at ABC Cocina in New York, NY — Habanero pepper sauce at ABC Cocina in New York, NY

It was a homemade habanero pepper sauce...

Our first dish was the Spring pea guacamole:

Spring peas guacamole at ABC Cocina in New York, NY — Spring peas guacamole at ABC Cocina in New York, NY

It was served with a large tortilla and some tortilla chips that were homemade.

Tortilla chips at ABC Cocina in New York, NY — Tortilla chips at ABC Cocina in New York, NY

The presentation was beautiful, with all these different greens. It was a delicious guacamole, freshly made, and I loved that the added crunch that the peas were adding.

Then we got the ham & cheese fritters:

Ham and cheese fritters at ABC Cocina in New York, NY — Ham and cheese fritters at ABC Cocina in New York, NY

There were five of them, small, so I was a bit surprised when the dish came.

Fortunately, they were good: crispy outside, delightfully greasy and gooey as advertise.

The third dish was the grilled maitake mushroom with goat cheese and Fresno pepper vinaigrette:

Grilled Maitake Mushroom at ABC Cocina in New York, NY — Grilled Maitake Mushroom at ABC Cocina in New York, NY

This was fantastic: not only presentation wise, but taste wise, the two main components pairing perfectly together, the star being the mushroom that had this nice charred taste.

Then was the charred octopus, served with market potatoes and a grilled ramp vinaigrette:

Charred octopus at ABC Cocina in New York, NY — Charred octopus at ABC Cocina in New York, NY

I love octopus and my craving was definitely satisfied: tender, it also had a nice char taste. I did not really care at that point about the potatoes.

The last dish was our dessert: the churros with an apricot cajeta (Mexican thickened syrup). Normally, it is a pineapple cajeta, but I guess they were out of it. No big deal: these churros were divine.

Churros at ABC Cocina in New York, NY — Churros at ABC Cocina in New York, NY

Freshly made, they had a nice crunch and an addictive taste that make them one of my favorite guilty pleasures...

My drink of choice for this brunch? Espresso!

Espresso at ABC Cocina in New York, NY — Espresso at ABC Cocina in New York, NY

The brunch at ABC Cocina was fantastic. Yes it is on the pricey side, but it is definitely worth it and I can't wait to go back and try some other mouth watering dishes.

Enjoy (I did)!

If you like this post or the photos, feel free to share it or to write a comment!

And Remember: I Just Want To Eat!

I Just Want To Eat! 8/28/14 I Just Want To Eat! 8/28/14

Claw Daddy's in New York, NY

In the back of the room is a small display, where a lobster definitely caught my eyes. Yes, I love seafood and particularly lobster and was thrilled to hear that our tasting menu would include a lobster roll. I LOVE lobster rolls and always recommend people coming to visit us from Europe to try one. In France, it would still be considered crazy to serve lobster like that. I can hear my fellow Frenchmen saying: "Quoi? Un sandwich au homard? Ils sont fous ces 'Ricains!" ("What? A lobster sandwich? They are crazy these yankees!").

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

This week, I got invited to a media event at Claw Daddy's, a restaurant located on the Lower East Side that serves Cajun cuisine. As Jodi does not like seafood, I proposed to my friend Benny to join the party, making his wife jealous that she could not come with us as she also loves seafood...

Fishnet at  Claw Daddy's in New York, NY — Fishnet at Claw Daddy's in New York, NY

Trap at  Claw Daddy's in New York, NY — Trap at Claw Daddy's in New York, NY

This place, that opened in January of this year, is fairly bright with its floor to (high) ceiling windows, simply decorated with fishermen objects, reflecting the theme of the restaurant.

Dining room at Claw Daddy's in New York, NY

Tables are communal, that can be fun considering how the food is eaten and there are few hints that it is going to get messy: first are the paper rolls on the table as well as the paper tablecloths.

Tables at Claw Daddy's in New York, NY — Tables at Claw Daddy's in New York, NY

Then, they bring you a small paper box with gloves (that of course made people laugh and joke about things that have no place in this blog),

A bib, that people wore without any shame,

Bib at  Claw Daddy's in New York, NY — Bib at Claw Daddy's in New York, NY

A wet towel to cleanup.

Seafood display at  Claw Daddy's in New York, NY — Seafood display at Claw Daddy's in New York, NY

In the back of the room is a small display, where a lobster definitely caught my eye. Yes, I love seafood and particularly lobster and was thrilled to hear that our tasting menu would include a lobster roll. I LOVE lobster rolls and always recommend people coming to visit us from Europe to try one. In France, it would still be considered crazy to serve lobster like that. I can hear my fellow Frenchmen saying: "Quoi? Un sandwich au homard? Ils sont fous ces 'Ricains!" ("What? A lobster sandwich? They are crazy these yankees!").

Lobster at  Claw Daddy's in New York, NY — Lobster at Claw Daddy's in New York, NY

To start with, I had a choice between wine or beer. They have a nice selection of beers there, but I admit that I always enjoy a cold glass of white wine with seafood. I chose a dry Riesling that was perfect.

Dry Riesling at  Claw Daddy's in New York, NY — Dry Riesling at Claw Daddy's in New York, NY

Then, came wings and popcorn shrimp.

Wings and popcorn shrimp at  Claw Daddy's in New York, NY — Wings and popcorn shrimp at Claw Daddy's in New York, NY

The Cajun style wings were definitely my favorite: crispy, not greasy, with the meat inside still juicy. The popcorn shrimp were good too, similar to the chicken, not being greasy and a bit crunchy, the shrimp itself being perfectly cooked.

Lobster roll at  Claw Daddy's in New York, NY — Lobster roll at Claw Daddy's in New York, NY

Then came the lobster roll. It was half a portion as we were trying few dishes. I literally inhaled it because it was so good, the sauce the lobster was bathed in was not overpowering and perfectly seasoned with probably cajun spices.

Then came the long awaited Louisiana boil:

Louisiana boil at Claw Daddy's in New York, NY — Louisiana boil at Claw Daddy's in New York, NY

I admit that before going to Claw Daddy's, I did not know that a boil is a social event where shellfish is the centerpiece, usually cooked in a large pot with different ingredients and seasoning. At Claw Daddy's, they serve different kinds: lobster, crawfish, shrimp, crab...You can also order a combination such as crab and shrimp or lobster and crawfish. For this event, we got clams (huge), shrimp (fantastic, large, perfectly cooked), crawfish (I did not like) and crab (good). We also had to pick a sauce, as well as how spicy it would be, the spiciest being called...insane! It is made with scorpion pepper that is one of the most piquant pepper. I did not try it and went for a mild sauce, picking the butter cheese sauce (made with parmesan and butter), over the garlic butter one, too afraid the garlicky flavor would repel vampires for an extended amount of time.

When the dish came, it was not served on a plate, but in a plastic bag and you simply throw the shell in a bucket.

The first thing you see when you open the bag is the crab and then, you get this divine aroma and a bit of steam that convinces you at that time to put the bib on and use the gloves (there are no forks or knives, probably only brought on demand).

I should also mention that there were potatoes and corn in the bag. I liked that dish and it was fun to eat it, although I was worried at first as I was wearing a suit, the event being after work (no, I did not end up with sauce on my shirt thanks to the bib). As I mentioned, I did not like the crawfish, but loved the shrimp, crab and clams, the first two being definitely my favorite.

Claw Daddy's was definitely a novelty for me as it was my first seafood boil and I loved the low-key, humble atmosphere of the place, as well as the fact that it was communal. I would definitely go back to either get another boil or try their Po'Boys. Please know that, if you are vegetarian, they have a very limited number of options.

Enjoy (I did)!

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I Just Want To Eat! 8/26/14 I Just Want To Eat! 8/26/14

Restaurant Week: Ça Va Todd English

For our last Restaurant Week experience, we booked a table with OpenTable at Ca Va Todd English, a brasserie located in the Intercontinental Hotel, few steps from Times Squares. There, the American Chef crafted a menu with modernized brasserie dishes, such as the escargots farcies or the steak frites with herb-onion butter.

For our last Restaurant Week experience, we booked a table with OpenTable at Ca Va Todd English, a brasserie located in the Intercontinental Hotel, few steps from Times Square. There, the American Chef crafted a menu with modernized brasserie dishes, such as the escargots farcies or the steak frites with herb-onion butter.

Decor wise, nothing really worth noticing, besides the small room on the right side of the entrance, with its large table, overlooking a bunch of culinary utensils.

Yes, the main dining room had a hotel feel rather than a brasserie one, probably because of the striped banquettes...

Food wise, they proposed for the $38 prix-fixe a very interesting menu. They first brought us a mini-baguette with butter and some mustard.

Bread at Ça Va Todd English in New York, NY — Bread at Ça Va Todd English in New York, NY

For appetizer, Jodi went for the gazpacho, the chilled tomato based soup that is perfect for the summer.

Gazpacho at Ça Va Todd English in New York, NY — Gazpacho at Ça Va Todd English in New York, NY

It was served with a sherry foam and garlic croutons (more croutons would have been perfect). It was a decent soup, although a bit of heat started to build up slowly after a couple of spoons, offsetting the cooling effect of the dish.

On my side, I went for the escargots farcis.

Escargots farcis at Ça Va Todd English in New York, NY — Escargots farcis at Ça Va Todd English in New York, NY

The presentation was fantastic, like an art project. Some escargots were served in the shell for presentation purpose, and others were not, so do not imagine that I got only two! It was composed of fennel, crisp ham and sea beans. I loved it, not only because of its visual or originality, but also because of the flavors that were well balanced.

For her main dish, Jodi ordered the Flétan aux tomates oubliées, or, translated, halibut with forgotten tomatoes.

Flétan aux tomates oubliées at Ça Va Todd English in New York, NY — Flétan aux tomates oubliées at Ça Va Todd English in New York, NY

The dish was composed of heirloom tomatoes, green zebra tomatoes, arugula and sunflower pesto. I only tried the fish that was perfectly cooked, focussing mainly on my own dish that was the tournedos de boeuf.

Tournedos de boeuf at Ça Va Todd English in New York, NY — Tournedos de boeuf at Ça Va Todd English in New York, NY

I know: I broke my rule that is to not order meat if not in a steakhouse...Well, I surely did not regret it. These beef medallions were served with king trumpet mushrooms, bone marrow bordelaise, summer truffles and mash potatoes. The meat was perfectly cooked medium and very tender.

The mash was creamy and for sure, there were lots of mushrooms that not only gave a nice flavor to the dish, but also an incredible smell, especially emanating from the summer truffles. Great dish!

For dessert, Jodi got the pain perdu au chocolat blanc or white chocolate bread pudding.

Pain perdu au chocolat blanc at Ça Va Todd English in New York, NY — Pain perdu au chocolat blanc at Ça Va Todd English in New York, NY

It was served with rhubarb and huckleberry, as well as a cream cheese frosting ice cream. It was a delicious dessert, the white chocolate not that present though, but I did not miss it.

On my side, I ordered the friandises pour l'entracte that was a set of cookies and chocolates.

Friandises pour l'entracte at Ça Va Todd English in New York, NY — Friandises pour l'entracte at Ça Va Todd English in New York, NY

There were quite few cookies there:

Chocolate chip:

Cookies at Ça Va Todd English in New York, NY — Cookies at Ça Va Todd English in New York, NY

Macadamia nuts:

As well as a quince pate de fruit that I loved.

Chocolates and pate de fruit at Ça Va Todd English in New York, NY — Chocolates and pate de fruit at Ça Va Todd English in New York, NY

This dinner was delicious and the dishes so creative and wonderfully plated that we definitely want to go back there. Oui, Todd English, after this dinner, ça va!

Enjoy (I did)

I Just Want To Eat! 8/24/14 I Just Want To Eat! 8/24/14

Restaurant Week: David Burke's Kitchen

After our delicious meal at Fishtail by David Burke, we decided to go to DB Kitchen, another restaurant from the famous Chef. Located in the James Hotel, it has two floors: the bar on the second floor and the restaurant on the first one, where you will be "welcomed" by a pig, setting the tone for the theme of the restaurant, a theme emphasized by the barn roof and the multiple photos of people at the farm.

David Burke's Kitchen at the James Hotel in New York, NY

Similar to Fishtail, they propose an extensive menu where most of the items are included in the restaurant week deal, some of them with a supplement as they do not want to sacrifice on quality. For instance, the ribeye was available for an additional $35 and I bet it was good!

Dining room at David Burke's Kitchen in New York, NY — Dining room at David Burke's Kitchen in New York, NY

They first brought us some delicious brioche bread, carrots and grapes as the bread basket.

"Bread basket at David Burke's Kitchen in New York, NY — "Bread basket at David Burke's Kitchen in New York, NY

They served it with butter, in an artisanal way:

bread and butter at David Burke's Kitchen in New York, NY — bread and butter at David Burke's Kitchen in New York, NY

For her appetizer, Jodi ordered the burrata and squash carpaccio.

Burrata and squash carpaccio at David Burke's Kitchen in New York, NY — Burrata and squash carpaccio at David Burke's Kitchen in New York, NY

The presentation was beautiful and it was a very original dish, quite refreshing, some freshness added by the little balls of cantaloupe and honeydew.

I ordered the baby octopus salad.

Baby Octopus salad at David Burke's Kitchen in New York, NY — Baby Octopus salad at David Burke's Kitchen in New York, NY

Nice dish, although the octopus was a bit too charred. It was served with baby beets, potatoes, orange, fennel and almond, the addition of the latter ingredients giving some color and freshness, and elevating the dish a bit.

For her entrée, Jodi chose the burger.

Burger at David Burke's Kitchen in New York, NY — Burger at David Burke's Kitchen in New York, NY

Well, that was a great burger: the meat was fantastic, juicy and tasty; the bacon gave some delightful smokiness that paired well with the slight sweetness of the house made steak sauce.

They were also generous with the cheddar cheese that topped the burger.

Fries at David Burke's Kitchen in New York, NY — Fries at David Burke's Kitchen in New York, NY

It was served with fries served with jalapeño and cheese, that were the part of the dish I did not really like.

On my side, I decided to order the short rib that was delicately set on top of homemade wild mushroom cavatelli pasta (so good) and topped, at the table, with a truffle mousse that gave an appetizing aroma to the dish.

Short rib at David Burke's Kitchen in New York, NY — Short rib at David Burke's Kitchen in New York, NY

For dessert, Jodi got the coconut trifle, a toasted coconut cake served with a cream cheese mousse and a peppered pineapple jam. She loved it!

Coconut trifle at David Burke's Kitchen in New York, NY — Coconut trifle at David Burke's Kitchen in New York, NY

On my side, I ordered the Chocolate hazelnut crunch bar:

Chocolate hazelnut crunch bar at David Burke's Kitchen in New York, NY — Chocolate hazelnut crunch bar at David Burke's Kitchen in New York, NY

Served with a vanilla ice cream and raspberry ganache, it was a very good dessert, rich and a bit crunchy, perfect for chocolate and hazelnut lovers.

I loved my dinner at David Burke's Kitchen: similar to Fishtail, they serve the regular menu, enticing customers to come back for more. The food there is delicious and we had a perfect service, the staff being not only friendly, but knowledgeable about the dishes. Chapeau David Burke!

Enjoy (I did)!

And remember: I Just Want To Eat!

I Just Want To Eat! 8/22/14 I Just Want To Eat! 8/22/14

Restaurant Week: Le Périgord in New York, NY

One of the first things I do for Restaurant Week, before looking for the menu, is to look for the cost. Opentable has this $ sign that goes from $ to $$$$, the latter meaning expensive. So I decided to apply a filter and picked Le Périgord, a French restaurant located Midtown East, that has been on my list for a while now.

Périgord is a region in the South-West of France, known for its cuisine often made of duck or goose, such as confit or foie gras. Well, Interestingly, the family who started the restaurant are not from there! George Briguet, who opened the restaurant in 1964 is from Switzerland and his wife, Marie‑Thérèse, that I met after our meal, from Brittany.

image of rose at Le Périgord in New York, NY

This is an old school place: fresh flowers on the table, white tablecloths and upholstery on the walls that transported us back in time.

image of table at Le Périgord in New York, NY

Menu wise, they only brought us the Restaurant Week menu and I wondered at that time if it was some kind of profiling, restaurant bringing usually the regular menu as well as this one...

image of restaurant week menu at Le Périgord in New York, NY

They first brought us some bread

image of bread at Le Périgord in New York, NY

And butter.

image of butter at Le Périgord in New York, NY

I admit that I was disappointed with the bread: it is a French restaurant bon sang! I mean serve a good baguette, not a bread that seems to have been store bought and is not what you would expect for this type of restaurant. For her entrée, Jodi ordered the salade mélangée that is baby mixed green salad and goat cheese.

image of salade mélangée at Le Périgord in New York, NY

On my side, I got the pâté du Chef:

image of pâté du Chef at Le Périgord in New York, NY

It was served with ratatouille

image of ratatouille at Le Périgord in New York, NY

And celery remoulade.

image of celery remoulade at Le Périgord in New York, NY

This was a really good appetizer: the pâté was delicious, as were the ratatouille and celery remoulade. I was please to have a dish composed of three classics, instead of just having the pâté with bread (and you know what I thought about the bread). For her entrée, Jodi ordered the salmon. It was cooked with a lemon saffron sauce and served with vegetables.

image of salmon with lemon saffron sauce at Le Périgord in New York, NY

I did not like it, the salmon having a fishy taste. However, my dish was divine: it was the veal kidney with mustard sauce.

image of veal kidney with mustard sauce at Le Périgord in New York, NY

I was in heaven! The kidneys were perfectly cooked, smothered in a delicious sauce. I realize, writing this, that it sounds creepy, but no, this is not an episode of Hannibal, although sometimes Jodi calls me Dr. Lecter, because of my love for creepy meat. The dish was served with a nice risotto, that is a change, as I usually see potatoes served. For dessert, Jodi ordered the ile flottante or floating island, a classic French dessert made with egg whites and crème Anglaise.

image of ile flottante at Le Périgord in New York, NY

On my side, I went for the chocolate mousse with Grand Marnier.

image of chocolate mousse at Le Périgord in New York, NY

Both desserts were a bit disappointing, lacking some "oumf" that would make them memorable or at least delicious. Jodi was not as lucky as I was for her meal at Le Périgord. I am glad, at least, that I tried it during restaurant week, as I was always curious about that place; but it did not entice me to go back, the restaurant missing the charm that would attract a young crowd hungry for French cuisine. Enjoy (...)!

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I Just Want To Eat! 8/20/14 I Just Want To Eat! 8/20/14

Restaurant Week: Porterhouse in New York, NY

There is no doubt what Porterhouse, located on the fourth floor of the Time Warner Center, is serving: steaks, steaks and steaks. With seafood, but steaks. It has been a while since I went to a steakhouse for restaurant week, as I typically tell people to avoid these types of places during that period, the quality of the meat being often sacrificed.

There is no doubt what Porterhouse, located on the fourth floor of the Time Warner Center, is serving: steaks, steaks and steaks.

image of Time Warner Center Porterhouse in New York, NY

With seafood, but steaks. It has been a while since I went to a steakhouse for restaurant week, as I typically tell people to avoid these types of places during that period, the quality of the meat being often sacrificed. I even did a test with my favorite steakhouse in Hoboken, Dino & Harry's: while the steaks have always been sublime, they were not good for Restaurant Week (see the post here). Why did I change my mind? Because my friend Julien convinced me that I would not be disappointed at Porterhouse.

So, we booked the place on Opentable for a Sunday, for lunch. We arrived a bit early and got seated fairly quickly in this incredible 140 seat place that overlooks Columbus Circle.

image of Columbus Circle view from Porterhouse in New York, NY

To give you am idea of the place, it all started in 2006, when Chef Michael Lomonaco took the bet to replace Jean-Georges Vongerichten's V Steakhouse place by a more traditional and more successful restaurant. The decor, designed by Jeffrey Beers (The Wynn in Las Vegas, DB Bistro Modern in NY) is very elegant with its leather banquettes, polished designed and the restaurant feels roomy. Contrary to most of the steakhouses, there is a lot of light, thanks to the large windows.

image of dining room of Porterhouse in New York, NY

So we were there for the Restaurant Week menu that was printed on the bottom of the regular menu, replacing their business lunch and eliminating the awkward moment when you ask for it and can see in the eye of the waiter an expression that says "I should have guessed".

Right after we ordered, they came with a bread basket that had three types of bread: French white, raisin-pecan and whole wheat.

image of bread basket at Porterhouse in New York, NY

Jodi went for the French white

image of French white bread at Porterhouse in New York, NY

While I went for the raisin-pecan.

image of raisin and pecan bread at Porterhouse in New York, NY

Some say that you can judge a restaurant by its bread: it started well!

For her appetizer, Jodi ordered the soup of the day: a gazpacho.

image of gazpacho at Porterhouse in New York, NY

It was a fairly large plate of a delicious and refreshing chilled soup, perfect for the hot weather.

On my side, I ordered the classic Caesar salad.

image of Caesar salad at Porterhouse in New York, NY

Wow, that was a salad! It was, again, a large quantity and they were very generous with the amount of cheese on top. And yes, I ate all my salad.

Then, came the steak frites that we both got.

image of steak frites at Porterhouse in New York, NY

When I ordered, I asked the waitress what cut it was. She simply said "the tender", repeating what was written on the menu ("The butcher's tender"). So I asked if it was a tenderloin and she said yes.

When the steak came, it had this V shape characteristic of a hanger steak and the taste too. I would have known, I would have asked to have it medium-rare cooked instead of medium, as it is a tougher meat. It was anyway quite good, the meat being juicy and tasty, with a nice char.

image of wine and béarnaise sauces at Porterhouse in New York, NY

It was normally served with a wine sauce, that we asked on the side (if you do not like it and your steak and fries are smothered with it, your dish is spoiled). We also tried a delicious béarnaise sauce.

With the steak were served some French fries that were very good: thin cut, crispy on the outside, soft on the inside and not greasy.

Last was dessert. Jodi ordered the raspberry and passion fruit sorbet

image of raspberry and passion fruit sorbet at Porterhouse in New York, NY

And I ordered the flourless chocolate cake.

image of flour less chocolate cake at Porterhouse in New York, NY

The latter was the best: very chocolate-y and moist in the center. But don't get me wrong: the sorbet was really good; you could definitely taste the fruit.

This was a delicious lunch and it for sure made me want to go back to try their steaks. Porterhouse is definitely a place to know to enjoy a good meal in an incredible setting.

Enjoy (I did)!

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I Just Want To Eat! 8/20/14 I Just Want To Eat! 8/20/14

Dovetail in New York, NY

So, this time I was at Dovetail, located few steps from the Museum of Natural History. I like the place: the decor is simple and elegant. I went with some friends on a Monday night and, to my surprise, the restaurant was packed. Menu wise, they offer seasonal dishes. For dinner, you have a choice between the vegetarian menu and the Chef's menu. I went for the latter.

Chef John Fraser, the owner of Dovetail, is no stranger to me. Well I do not know him personally and would love to meet him; it is more that I have a personal story related to one of his restaurants that unfortunately closed few years ago: Compass, located few blocks down from Dovetail. That is where Jodi and I went for a drink on our first date. We went back few times to celebrate our anniversary or other occasions, always having a great experience there. Anyway, Chef Fraser has an impressive resume: he worked at the famous French Laundry and Taillevent, an award winning restaurant in Paris. I was so thrilled to see how he works his magic.

Menu wise, they offer seasonal dishes. For dinner, you have a choice between the vegetarian menu and the Chef's menu. I went for the latter.

To accompany the meal, we decided to order a bottle of red wine. A Crozes Hermitage 2010.

image of Crozes Hermitage wine at Dovetail in New York, NY

At first, they brought us some amuse. It started with truffled arancini, rosemary crackers and white cheddar corn bread that were all very good and a great way to open our appetite.

image of amuse bouche at Dovetail in New York, NY

Then, they brought us a delicious leek panacotta topped with honeydew.

image of leek panacotta and honeydew at Dovetail in New York, NY

I think the most difficult part of eating that was the tiny spoon they give you...

For the appetizer, I decided to try the steak tartare that one of my friends recommended.

image of steak tartare at Dovetail in New York, NY

I rediscovered steak tartare during my last vacation in France and started to really enjoy it. This one was prepared with preserved eggplant, brown butter and capers. It is not your usual steak tartare, served with an egg on top, often a quail egg in elegant restaurants. If you always wanted to try, but found that raw ground meat does not look appetizing, you may want to try it as it does not look exactly like a steak tartare, the ingredients being mixed together, the sauce hiding the raw meat color (and the dimmed light helping even more). It was really good and original. They were served with some very thin crackers for added texture and I truly appreciated the fact that it was well balanced, the capers standing out from time to time. The second course was a vegetarian dish. I went for the ricotta royale with Summer truffles.

image of ricotta royale at Dovetail in New York, NY

This was my least favorite dish, missing some freshness and I was expecting that the summer truffles would be tasty, with this pungent taste so particular to this fungus, but it was not the case. I should mention the nice presentation of this colorful dish, especially the peas.

For the third course, I went for the Colorado lamb.

image of Colorado Lamb at Dovetail in New York, NY

I love lamb and was very excited when it came as I could smell it and admired the plating that made that dish very appetizing. If you love lamb, I really recommend this dish: it was served with peas that were crunchy and tendrils that I did not really like, served like small quenelles.

The meat was cooked perfectly (I asked for medium), being slightly pink n the center, tender and juicy, with a bit of fat that was delightful. After that fantastic dish, here comes again the all spoon! It was for a watermelon sorbet topped with Korean chili flakes.

image of watermelon sorbet at Dovetail in New York, NY

It was like a palate cleanser, very refreshing. I did not find any particular taste to the chili flakes. For the last course, dessert, I ordered the soufflé.

image of chocolate soufflé at Dovetail in New York, NY

In lots of restaurants, it takes 15 to 20 minutes to prepare a soufflé and they often ask you to order it right away or mention it on the menu so you are warned that it takes some time. At Dovetail, it takes 9 minutes. It is served with a macadamia-pineapple ice cream and a caramel sauce very buttery, not too sweet.

That was a fantastic soufflé: perfectly cooked, with the outside a bit crunchy on top and the inside deliciously liquid and very chocolate-y. I loved the combination caramel / chocolate (and even ice cream), that make this dessert delightfully decadent and a must have. I then finished my dinner with a decaf espresso:

image of espresso at Dovetail in New York, NY

And some petits fours: coconut macarons, tamarind pates de fruits and green tea and chai chocolate:

image of petits fours at Dovetail in New York, NY

This was a great dinner: the food was well presented, delicious and the service perfect. No wonder why this restaurant has one Michelin star and I would not be surprised that they get a second one ! Chapeau Chef! Enjoy (I did)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 8/20/14 I Just Want To Eat! 8/20/14

Verde Vita Toscana in Hoboken, NJ

When Choco-Pain opened downtown Hoboken, it was like bringing a bit of France to the city: delicious bread, pastries and viennoiseries, made traditionally and tasting like it should. I hate when I buy a croissant and it is not buttery! So, we were wondering when they would open Uptown. But no, it did not happen yet. Instead, Verde Vita Toscana, an Italian café opened few month ago.

image of ceramic table at Verde Vita Toscana in Hoboken, NJ

image of orange juice press at Verde Vita Toscana in Hoboken, NJ

It is a great place with a very European feel and a relaxed atmosphere: ceramic tables, brick walls and a long counter where one can sip a delicious espresso with a croissant.

image of croissants from Choco-Pain at Verde Vita Toscana in Hoboken, NJ

Besides this, they sell different olive oil

image of olive oil at Verde Vita Toscana in Hoboken, NJ

As well as pasta

image of pasta at Verde Vita Toscana in Hoboken, NJ

Cheese

Jam, honey, etc. You might want in fact to enjoy some samples that they setup during the day for the pleasure of their customers.

image of tasting at Verde Vita Toscana in Hoboken, NJ

We only went there for breakfast and met each time with one of the owners who is very welcoming. The second time we went was when my cousin Sandrine was visiting us.

image of sugar at Verde Vita Toscana in Hoboken, NJ

There, we tried:

The espresso and tea.

image of espresso at Verde Vita Toscana in Hoboken, NJ

I liked the fact that they serve the espresso like in Italy, with a glass of sparkling water.

The chocolate croissant (well, you know what I think about Choco-Pain at this point).

image of chocolate croissant from Choco-Pain at Verde Vita Toscana in Hoboken, NJ

The tartine avec du beurre et de la confiture or bread with butter and jam.

image of bread, butter and jam at Verde Vita Toscana in Hoboken, NJ

image of Italian fig jam at Verde Vita Toscana in Hoboken, NJ

The jam was an Italian fig jam that was sublime: not too sweet and really tastes of the fruit. I, of course, loved the fact that they put lots of butter...and, again, the baguette was from Choco-Pain, so I will not comment how good it was (I guess I just did...).

image of menu at Verde Vita Toscana in Hoboken, NJ

Verde Vita Toscana is a great place to relax and enjoy some delicious food in a decor that will make you think, for a moment, that you are in Italy. I can't wait to go back and try some of their lunch items.

Enjoy (I did)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 8/20/14 I Just Want To Eat! 8/20/14

Bareburger in New York, NY

As my cousin Sandrine was in New York, she could not leave without having a burger. This time, we proposed to go to Bareburger, at their location in Hell's Kitchen. I heard a lot about this place that serves organic meat, but never went before, so you can imagine my excitement.

image of dining room at Bareburger in New York, NY

I was surprised to see that it was full table service, more used to the fast casual restaurants, where you order at the counter, get a number assigned to you and, they either yell that number when your order is ready or bring it to your table. No, at Bareburger, you can sit and relax.

image of bear at Bareburger in New York, NY

Decor wise, there is a play on words between bare and bear that translates not only on the walls, but also on their packaging.

Menu wise, they have a large choice of dishes, whether appetizers, entrées or desserts. If you do not want a burger, they have a large choice of salads for instance. And, if you are vegetarian, they have a black bean patty or, again, salads.

image of big knife at Bareburger in New York, NY

For burgers, you can either order one of their specialty ones or built your own. We went for the latter.

To build your own, you pick the bun, the patty, the "bacon", the cheese, the toppings and the sauce. So, I had a beef patty on a brioche bread, with grilled onions, sautéed mushrooms, brisket as my "bacon", sharp cheddar cheese, ketchup and mayo.

image of build your own burger at Bareburger in New York, NY

When it came to the table, it looked very appetizing. I always cut my burger into two so it is easier to grab and I immediately saw that the meat was perfectly cooked medium and juicy. The first bite was divine: the meat tasted like...meat, and had a delicious char created from the cooking process. The brisket, however, was just ok, a bit dry.

The brioche bread was also perfect: soft and not dry, that is important as you first bite on it. Jodi ordered the black bean patty, multi grain roll, baby spinach, sautéed mushrooms and cheddar.

I tried it and it was decent (I prefer beef patties...). Ok, I admit that I forgot what Sandrine had, focussing mainly on my dish....But it looked like this:

With our burgers, we got the onion ring and fries combo:

image of onion rings and fries at Bareburger in New York, NY

They were just ok and not as good as the parmesan panko crusted zucchini sticks:

image of parmesan and panko crust zucchini sticks at Bareburger in New York, NY

This was a good meal and I love the build-your-own concept. Another great burger place to add to my list! Enjoy (I did)!

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I Just Want To Eat! 8/12/14 I Just Want To Eat! 8/12/14

Smorgasburg in Brooklyn, NY

Smorgasburg: weird name worth knowing. It is the perfect place to indulge, with lots of vendors selling various kinds of food that would make any food lover drool. The last time my nephew came for a visit, we went to the location in Williamsburg. This time, we went to Park Slope to show my cousin Sandrine Brooklyn and one of its flea markets.

What I like about this place is the multitude of food stalls that offer different kinds of cuisine: BBQ, Mexican, Asian...

Here is what we ate:

Asiadog:

For a taste of hotdogs with an Asian twist. Jodi ordered a veggie dog with The Sidney topping that is Thai mango relish with cucumber, red onion and cilantro (she asked without peanuts):

The sidney dog at Asiadog, asiadog at Smorgasburg in Brooklyn, NY

This was pretty good and I could barely taste the fact that it was a vegetarian wiener! I loved the sweet and salty flavor and the mango and cucumber had a nice freshness.

Rice and Miso Everyday:

We ordered the basic rice ball with black sesame:

rice ball with black sesame at Rice and Miso Everyday at Smorgasburg in Brooklyn, NY

It was served with nori (seaweed). I liked it: it was not dry, simple, with the sesame adding a nice nutty taste.

Lonestar Empire:

This one served a smoked angus brisket sandwich that was amazing: the meat was literally melting in my mouth. This was probably the best brisket sandwich I ever had!

brisket at Lonestar Empire at Smorgasburg in Brooklyn, NY

The angus beef is rubbed with salt and pepper and is smoked slowly for up to 16 hours over mesquite wood coming from Texas.

Et voilà!

brisket sandwich at Lonestar Empire at Smorgasburg in Brooklyn, NY

Porchetta:

There, I got a pulled pork sandwich that was a bit dry:

Pulled pork from Porchetta at Smorgasburg in Brooklyn, NY

Pulled pork sandwich from Porchetta at Smorgasburg in Brooklyn, NY

Milk Truck Grilled Cheese:

We tried their grilled cheese with mushroom: simply delicious!

grilled cheese from Milk Truck Grilled Cheese at Smorgasburg in Brooklyn, NY

And a vanilla milkshake that was too milky.

vanilla milkshake from Milk Truck Grilled Cheese at Smorgasburg in Brooklyn, NY

Takumi Taco:

Jodi ordered a veggie taco with guacamole that was pretty nice and very refreshing.

veggie taco and guacamole at Takumi Taco at Smorgasburg in Brooklyn, NY

The Good Batch Ice Cream Sandwich:

Yes, we still had some space for ice cream...Jodi got the Goodwich that was oat chocolate chunk cookie, sea salt, fudge and vanilla ice cream.

The Goodwich from The Good Batch Ice Cream Sandwich at Smorgasburg in Brooklyn, NY

Sandrine and I got the vanilla nutella that was a butter cookie, vanilla ice cream, nutella chocolate ganache and toasted hazelnut.

Vanilla Nutella from The Good Batch Ice Cream Sandwich at Smorgasburg in Brooklyn, NY

This was fantastic! A bit too sweet after a while, but a great way to end our delicious meal at Smorgasburg. If you love food, Smorgasburg is definitely a destination to know.

Enjoy (I sure did)!

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I Just Want To Eat! 8/10/14 I Just Want To Eat! 8/10/14

A day in Coney Island

One of the things my cousin Sandrine wanted to do was to go to Coney Island, so we hopped on a train on a Saturday morning, our food destination already decided...After 45 minutes of train from Port Authority, here we are, in a place totally different from Manhattan. And outside of the train station, here it is: Nathan's, the hot dog institution.

One of the things my cousin Sandrine wanted to do was to go to Coney Island, so we hopped on a train on a Saturday morning, our food destination already decided...

train to Coney Island Luna Park in Brooklyn, NY

After 45 minutes of train from Port Authority, here we are, in a place totally different from Manhattan. And outside of the train station, here it is: Nathan's, the hot dog institution, home of the July 4th Hot Dog Eating contest. Know that this location is the original Nathan's that opened in 1916.

Nathan's at Coney Island Luna Park in Brooklyn, NY

Yes, you guessed well: it was out first destination. You cannot go to Coney Island and not go to Nathan's to eat a hot dog or two...It is truly American.

The place was crowded, so we had to organize ourselves: Sandrine and I were to order the food and, while we waited for it, Jodi took care of the ketchup and mustard, but most importantly, to find us a spot outside (there are no tables inside).

Ketchup and mustard at Nathan's in Coney Island Luna Park in Brooklyn, NY

I should mention before describing the food, that we had breakfast in an Italian joint right before taking the train, so the girls were not that hungry. Sandrine got a hot dog with sauerkraut, as well as fries.

hotdog and fries at Nathan's in Coney Island Luna Park in Brooklyn, NY

First, we got drinks: the homemade orangeade (I did not really like it):

orangeade at Nathan's in Coney Island Luna Park in Brooklyn, NY

And the homemade lemonade (decent):

lemonade at Nathan's in Coney Island Luna Park in Brooklyn, NY

Then, I got two hotdogs that I shared with Jodi (let's say that the sharing part was more a 90%-10% in my favor):

hotdogs and fries at Nathan's in Coney Island Luna Park in Brooklyn, NY

The first one was a chili dog:

The second one was a hotdog with onions and sauerkraut:

I also got some fries:

I'll start with the latter: Jodi and I disagree on Nathan's fries. She thinks that they are the best and I disagree; I prefer thinner and crispier fries, similar to the ones served at Mac Donald's or...Minetta Tavern (I know, I went from fast food to Michelin star...).

Concerning the hotdogs, I liked them, although I admit that a hotdog is a hotdog and you rarely find the same diversity you would find with burgers. Anyway, we had a good time there and were glad to go there and get some of Coney Island's typical experience at Nathan's.

The Original Nathan's Famous Est. 1916 on Urbanspoon

So, after our meal, we walked around Luna Park, that is a magic place, some of the attractions being very old, giving the impression we travelled back to the past.

Then we had a walk on the boardwalk:

Boardwalk at Coney Island Luna Park in Brooklyn, NY

Then, we saw this:

Coney's Cones at the Boardwalk Coney Island Luna Park in Brooklyn, NY

As soon as we say Coney's Cones, an ice cream parlor that opened in 2011, we could not resist (we also had to rehydrate anyway and ice cream is always my preferred choice for that!).

They have plenty of flavors there and if you are not into ice cream, you can go for cotton candy, marshmallow sticks or popcorn. I decided to order a vanilla milkshake, my favorite.

vanilla milkshake at Coney's Cones at the Boardwalk Coney Island Luna Park in Brooklyn, NY

That was not my best choice: although I could see the vanilla beans, they should have added some vanilla syrup to get more vanilla taste.

The girls went for: Soft served ice cream.

soft served ice-cream at Coney's Cones at the Boardwalk Coney Island Luna Park in Brooklyn, NY

And vanilla ice cream:

vanilla ice-cream at Coney's Cones at the Boardwalk Coney Island Luna Park in Brooklyn, NY

I should have gone for that instead of my milkshake...

This was a great day and we really had a good time. Coney Island is definitely a nice spot, not too far from the city to enjoy the sea and some casual food.

Enjoy (I did)!

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I Just Want To Eat! 8/16/14 I Just Want To Eat! 8/16/14

The Seed, a vegan event (August 9th and 10th 2014) in New York, NY

Yeah, I know: you are probably wondering what the heck I was doing at The Seed, a two day event currently going on in the city. The goal is to have people who embrace a vegan diet, vegan curious and vegan skeptic to meet and discover what being vegan means, either via listening to over 30 speakers or trying some food.

speakers at The Seed, a vegan event in New York, NY

So, I got invited to that event, and went, decided to explore some of the food presented there. People often think that vegan food is tasteless and boring and, coming from a country where butter is widely used in cuisine, I was in that mindset few years ago, until I tried some vegetarian restaurants that served vegan dishes, like the regretted Table Verte that had this fantastic chocolate tart, completely vegan and gluten-free, made with rice flour and avocado instead of butter. Or Café Blossom on Carmine where I was invited recently. I will be honest: this event did not convert me, but convinced me more that, if some food was served to people without mentioning that it was vegan, they would love it, like these delicious bean and rice chips (my favorite was the ranch one) or the Love Beans chocolate spread. If you are interested in going, you can get a 50% discount if you enter the code seed50 when ordering your entrance ticket on the ticketing site.

Here is some of the things we saw and tried:

Ortaggi - dairy free and organic frozen snacks made with vegetables, herbs and fruit juice.

Red pepper and peach:

Avocado and cucumber:

Whole Foods - Basil, Kale and walnut crostini:

Arty - Artichoke water:

Nicobella Organics:

Dark chocolate, maple coated pecans and sea salt:

Ginger and green tea dark chocolate:

This Pie Is Nuts - various pies:

This Pie Is Nuts at The Seed, a vegan event in New York, NY

Vegan Divas - Brownie:

Fairy Bites - Chocolate chip cookies:

Beanfield - Bean and rice chips:

Nacho:

Bean and rice chips from Beanfield at The Seed, a vegan event in New York, NY

Ranch:

Treeline cheese:

Love Bean - Chocolate spread:

chocolate spread from Love Bean at The Seed, a vegan event in New York, NY

The Regal Vegan - Faux Gras:

faux gras from The Regal Vegan at The Seed, a vegan event in New York, NY

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I Just Want To Eat! 8/8/14 I Just Want To Eat! 8/8/14

Revisit: Taka Taka in New York, NY

Taka Taka characterizes itself as a Mexican Sushi and Japanese Tacos joint. I guess you understand: this is a Mexican / Japanese fusion restaurant with a very interesting menu, branching out to these two distinct cuisines. It is not our first time there (previous review here) and we were looking for an original place, close to the heart of Tribeca, to celebrate my cousin Sandrine's visit.

dining room at Taka Taka in New York, NY

Another originality of this place is its conveyor belt or kaiten sushi. It is like a fun way to eat: dishes with a number will pass in front of you and you decide to pick them or not. The number refers to the menu on the table set, so it quickly becomes a game. First you will look at what is passing by and then quickly try to know what it is, and then, it will be the reverse: you will be waiting for that number 5 to come. But do not worry: if you really want a roll, you can just ask them and they will make it for you.

Each plate has a color that corresponds to a price, so be careful: it can be a fun game, a pricey game...

To start our dinner, we decided to order some mocktails. Sandrine and Jodi got Kiiro that is tangerine juice, basil and a touch of lime.

Kiiro mocktail at Taka Taka in New York, NY

I ordered the Gogo, a mango frappé with macerated blackberries:

Gogo mocktail at Taka Taka in New York, NY

I preferred the Kiiro that was an interesting combination, very refreshing, over the Gogo that was a bit difficult to drink because it was too thick.

So it was time for us to try some of the dishes. We decided to go exclusively with the kaiten sushi and passed on the menu. This is what we got (read: number - outside / filling):

05 - Seaweed / crab, cream cheese, avocado with chipotle:

Crab, cream cheese and avocado rolls at Taka Taka in New York, NY

15 - Tampico dressing / crab, salmon skin, cucumber, chile serrano and sriracha sauce (this was quite spicy!):

salmon, chile serrano and sriracha rolls at Taka Taka in New York, NY

17 - Fresh tuna / avocado, cucumber, asparagus with jalapeño dressing:

avocado, cucumber, asparagus rolls at Taka Taka in New York, NY

19 - Spicy tuna / shrimp, baby spinach, masago and guacamole:

shrimp, baby spinach, guacamole rolls at Taka Taka in New York, NY

01 - Seaweed / lettuce, avocado, cucumber with tampico dressing:

lettuce, avocado, cucumber rolls at Taka Taka in New York, NY

07 - Rice and sesame seeds / salmon, cucumber and cream cheese:

salmon, cream cheese, cucumber rolls at Taka Taka in New York, NY

10 - Shrimp with chile piquin / mango, cucumber, fried plantains and avocado:

mango, cucumber, fried plantains rolls at Taka Taka in New York, NY

06 - mixed sesame seeds / sweet potato tempura, zucchini, avocado with tempura drops (one of my favorite ones):

sweet potato tempura, zucchini, avocado rolls at Taka Taka in New York, NY

03 - Cucumber / banana, tomato, asparagus and avocado:

banana, tomato, asparagus and avocado rolls at Taka Taka in New York, NY

We could not get this last one from the conveyor belt as we kept looking and it never came. So, we ordered it and it came fairly quickly, meaning that you are not bound to whatever is created by the Chef.

For dessert, we got the fried ice cream that was fantastic and decadent. Think about it: fried ice cream!

fried ice cream at Taka Taka in New York, NY

This was a fantastic meal and I am glad that we got to get Sandrine discover this place. Next time we go, we will go for their menu as I believe it is where you see the fusion in all its splendor.

Enjoy (I did)!

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I Just Want To Eat! 8/6/14 I Just Want To Eat! 8/6/14

Restaurant Week: David Burke's Fishtail in NYC, NY

We took advantage of Restaurant Week to enjoy a delicious dinner, at a discounted price at David Burke's Fishtail. It was on my list for a while, being a fan of Chef Burke and looking at his mouth watering food photos on Instagram with always a bit of drool. For sure, we had to book quickly and used Opentable as this place was a popular spot for Restaurant Week.

We got our reservation at 7:30pm and I thought the odds were against me as there were issues with the subway and I was worried that they would not hold our table, Jodi having to come from downtown by train. I arrived on time, explained the issue and reassure me that there was no issue. It would have been such a bummer to have to come another time, especially as my mind and stomach were prepared for a nice meal there.

So, Fishtail is all about fish (you can get a steak if you want, but it is not the point) and everything in the decor will remind you that, whether it is the walls that mimic fish scales

dining room at David Burke's Fishtail in NYC, NY

Or the art.

The restaurant has been built in a townhouse, with the bar on the first floor

bar at David Burke's Fishtail in NYC, NY

And the dining room on the second floor.

You can also have a glimpse at the kitchen, on the first floor, where all the magic happens.

kitchen at David Burke's Fishtail in NYC, NY

For restaurant week, they offer a menu for $38 that includes any appetizer, entrée or dessert from their regular menu. I love that, because it means that you will get dishes that are served on a regular basis and not created for that event, totally embracing the spirit of Restaurant Week. I guess the catch is in the quantity, but, at Fishtail, you will not leave hungry for sure. Well, at least I did not. Know that, similar to many restaurants, some dishes require to pay a supplement.

popover and butter at David Burke's Fishtail in NYC, NY

They started off bringing us some bread and butter.

popover at David Burke's Fishtail in NYC, NY

In fact, it was not bread there, but a delicious popover, freshly made.

For her appetizer, Jodi chose the burrata with watermelon, tomatoes, prosciutto and crushed olives.

burrata and prosciutto at David Burke's Fishtail in NYC, NY

This was a very refreshing dish with different flavors that works perfectly together, such as the watermelon and the olives, or the watermelon and the burrata that was delightfully creamy.

On my side, I ordered David Burke's own pastrami spiced smoked salmon.

David Brurke's own pastrami spiced smoked salmon at David Burke's Fishtail in NYC, NY

It was served with horseradish crème fraiche, mustard oil, watercress and blinis. That was delicious: if you like smoked salmon, you will definitely enjoy it, whether it is the smokiness of the fish or the spices used. I truly appreciated the fact that the taste of horseradish was not too pronounced and did not overpower the dish.

For her entrée, Jodi ordered the grilled mahi panzanella.

Grilled Mahi panzanella at David Burke's Fishtail in NYC, NY

It was composed of mahi mahi, sourdough, basil, garlic and tomato. The presentation was beautiful, but unfortunately the fish was slightly overcooked. This dish was definitely not as good as the one I chose: nori & mustard crusted tuna.

nori and mustard crusted tuna at David Burke's Fishtail in NYC, NY

Served with soba noodles, I thought the plating was beautiful. Nori is seaweed and I was scared that it would overpower the tuna; it did not and the fish, with this interesting crust was sublime. I asked for medium rare and it was perfect. I also liked the soba noodles that were delicious and a perfect side to this dish.

For dessert, Jodi ordered the salted caramel and peach parfait.

Salted caramel and peach parfait at David Burke's Fishtail in NYC, NY

The presentation was great. The caramel came on the side and they poured it in the middle of the parfait. On top was ginger oat crumble that was delicious, but I admit that the best for me was the caramel that was delightfully buttery, as well as the homemade whipped cream.

On my side, I got their take on peanut butter and jelly: peanut butter and jelly mousse bar.

peanut butter and jelly mousse at David Burke's Fishtail in NYC, NY

Now that was very good, the dessert being well balanced between the peanut butter and the chocolate ganache. It was also not too sweet, that was perfect after such a feast.

That was a delicious dinner, that made us want to go back another time, outside Restaurant Week. The only negatives were the noise level and the fact that they crammed in tables, so we were a bit in the way of people, a location a bit uncomfortable, especially as, each time somebody was passing next to us, I was scared they would knock down something...

But I enjoyed (I did)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 8/4/14 I Just Want To Eat! 8/4/14

Private screening of The 100-Foot Journey at The NiteHawk Movie Theater in Brooklyn, NY

This week, I was invited to a private screening of The 100-Foot Journey, the new movie from director Lasse Hallström, who also directed Chocolat in 2000, that will be released in Theaters on August 8th. I would say that I went there as a moviegoer, food lover and...Frenchman. The food part was not only the movie, that certainly makes you want to eat the dishes cooked in the plot, whether they are classical French, Indian or fusion, like the Boeuf Bourgignon à la Hassan.

Courtesy of DreamWorks Studios

I Just Want To Eat wrote:

"An immersion in the culinary world, when the ugly is soon replaced by the passion for food".

Je Veux Juste Manger said:

"I am hungry!"

"A lovely comedy that makes me hungry!"

Jean-Philippe

The 100-Foot Journey at The NiteHawk Movie Theater in Brooklyn, NY

I never went to this kind of movie theater and was a bit excited.

The theater is organized in a way that you have two seats sharing a small table where you get a menu, as well as some paper and a pencil to write down what you would like to order.

As this was a special event, we were served a beverage and some flavored popcorn inspired by the theme of the movie.

Representing France, we got a glass of Domaine Du Pre Barron Tourraine Sauvignon Blanc

Domaine Du Pre Barron Tourraine Sauvignon Blanc at The NiteHawk Movie Theater in Brooklyn, NY

And herbes de Provence popcorn.

Herbes de Provence popcorn at The NiteHawk Movie Theater in Brooklyn, NY

Representing India, we had a Kingfisher beer

Kingfisher beer at The NiteHawk Movie Theater in Brooklyn, NY

And some curry popcorn.

curried popcorn at The NiteHawk Movie Theater in Brooklyn, NY

The popcorn was really good and my favorite was the curry flavored one that was more flavorful. You might think that it is a weird combination, but it works!

We also decided to order from the menu. I should mention that prices were reasonable and they have a nice selection for brunch or dinner. We ordered two snacks:

Tater tots with a cheese sauce and scallions:

tater tots at The NiteHawk Movie Theater in Brooklyn, NY

Chorizo and goat cheese fritters:

I admit that I was surprised by the presentation (real plates and silverware) and the taste that was pretty good. I was glad I ordered these dishes as, as we were eating in the dark, a salad would have probably end up on my pants...

We also tried their delicious lemonade.

lemonade at The NiteHawk Movie Theater in Brooklyn, NY

So, back to the movie:

My take as a moviegoer: it is a comedy and, although they use few clichés like any movie of this genre, it was very entertaining, refreshing, with few moments of sadness.

As a food lover and blogger: just to think about all the dishes they are talking about in the movie makes me drool. I met few Chefs and could see the same passion for food that transpires in the movie: Hassan and Marguerite are passionate about food, while Mrs Mallaury's main goal is to get another Michelin Star. Having a Michelin Star can be everything for a Chef. Sadly, back in 2003, Chef Bernard Loiseau ended his life after a newspaper rumored that he was to lose one of his three stars.

As a Frenchman: food is very important in France and the French are very proud of it, sometimes lacking the curiosity to try other cuisines, especially in small towns. I think this transpires well in the movie.

Here is the synopsis, courtesy of DreamWorks (http://www.dreamworksstudios.com/films/the-hundred-foot-journey):

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory's culinary rival, she eventually recognizes Hassan's gift as a chef and takes him under her wing.

Enjoy (I did)!

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