I Just Want To Eat! 11/25/14 I Just Want To Eat! 11/25/14

Le Rivage in New York, NY

Going to Le Rivage is like going back in time twenty years ago: that is how I would characterize this restaurant located in Theater Row. I definitely wanted to go when I saw that they serve two of my favorite traditional French dishes: escargots and frog legs (cuisse de grenouille).

The restaurant has few sections: a small space at the entrance.

Few tables on the left, across from the bar.

dining room at Le Rivage in New York, NY

The main dining room.

I saw the menu few weeks ago and what I did not notice is the pricing. We could only order from the prix-fixe. $39 for an appetizer, an entree, a dessert and a coffee. The thing is that this was the pre-theater menu. After 7:30pm, they serve one that is slightly different for $25. So, if you go early, you pay more, that is contrary to what most restaurants are doing, trying to attract early dinners. Then, for few items, you pay extra; that is not surprising, but you will see while reading this post that they push a little bit the envelop.

For appetizers, Jodi ordered their green salad with artichokes.

green salad with artichokes at Le Rivage in New York, NY

Nice salad, a bit overdressed. It was the first time I saw artichokes presented this way.

On my side, I ordered the escargots, prepared with garlic and butter.

They were served with their shell, that is pretty rare here. Fortunately, they provide the necessary equipment to extract the animal. The dish was just ok, having too much breading in it. I was surprised to see that they served only six of them, considering that there was a supplement of $5.

For the entree, Jodi ordered the quiche Lorraine:

quiche Lorraine at Le Rivage in New York, NY

And I ordered the frog legs, prepared with garlic and...

As you can see, the sides the dishes came with were the same: potatoes, cauliflower and Brussels sprouts. Well, we definitely did not enjoy the sides that were undercooked. At least, the quiche was good: fluffy, light, with lots of cheese. The frog legs? Way too much garlic, otherwise good.

For dessert, Jodi got the Napoleon.

And I got the poire Hélène as they wrote on the menu, that is in fact poire belle-Hélène. It is a traditional French dessert made with a poached pear, vanilla ice cream, chocolate sauce and whipped cream.

Poire Belle Helene at Le Rivage in New York, NY

Trust me: it was definitely not made with the best ingredients; the pear was not ripe and the vanilla ice cream not very tasty.

As for the Napoleon, it was standard and bought in a bakery from what I understand, nothing shocking there as many restaurants source their desserts in local bakeries instead of making them.

So I believe you already guess what I think about Le Rivage...I would not go back. For the same price, I can get the same meal, a la carte, at Sel et Poivre, or a delicious experience at Jeanne et Gaston.

Enjoy (?)!

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! 11/23/14 I Just Want To Eat! 11/23/14

Cheese Tasting at The French Cheese Board

I went to a fantastic event at The French Cheese Board. This time, no pairing with tequila or bourbon: straight cheese tasting with more than twenty different European cheeses, in a new setting showcasing the work of photographer Colombe Clier, about milk. We were also honored by the presence of Max McCalman, a maître fromager with an incredible knowledge that I met in previous events, and Top Chef France contestant Valentin Néraudeau.

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

Milk Exhibit from Photographer Colombe Clier at The French Cheese Board

I was all about cheese, eaten with or without bread, simply. Besides the beautiful photos from Colombe Clier, one of the master pieces was the cheese display, that was only for display, and made people rave about every cheeses on it.

Cheese display at The French Cheese Board — Cheese display at The French Cheese Board

Gruyere at at The French Cheese Board — Gruyere at at The French Cheese Board

Brie at at The French Cheese Board — Brie at at The French Cheese Board

Some of the cheeses, being showcased with fruits or spreads.

Dried orange at The French Cheese Board — Dried orange at The French Cheese Board

Kiwis at The French Cheese Board — Kiwis at The French Cheese Board

And there was a lot of samples, from Fourme d'Ambert, French feta, brie, goat...

Brie at The French Cheese Board — Brie at The French Cheese Board

Fourme d'Ambert at The French Cheese Board — Fourme d'Ambert at The French Cheese Board

Brie d'Isigny at The French Cheese Board — Brie d'Isigny at The French Cheese Board

Beurre d'Isigny at The French Cheese Board — Beurre d'Isigny at The French Cheese Board

French Feta at The French Cheese Board — French Feta at The French Cheese Board

Buche Soignon (goat) at The French Cheese Board — Buche Soignon (goat) at The French Cheese Board

Le Petit Basque at The French Cheese Board — Le Petit Basque at The French Cheese Board

Then, Max McCalman and Chef Valentin Néraudeau talked about cheese, each of them helped by a cheese platter all of the attendees were eyeing with desire.

Max McCalman and Chef Valentin Néraudeau at The French Cheese Board — Max McCalman and Chef Valentin Néraudeau at The French Cheese Board

The one from Max Mc Calman, was simply to talk about cheese, how to eat it, smell it, enjoy it.

Cheese platter at The French Cheese Board — Cheese platter at The French Cheese Board

At the same time, we got to sample the cheese he was talking about.

Mimolette at The French Cheese Board — Mimolette at The French Cheese Board

Comté at The French Cheese Board — Comté at The French Cheese Board

Pont-l'Évêque at The French Cheese Board — Pont-l'Évêque at The French Cheese Board

Simultaneously, Chef Valentin Néraudeau explained how he is pairing cheese and presenting it, complementing flavors, such as brie and white truffle or pear and blue.

Then, the experts gave tips regarding cheese, in response to twitter questions:

Cheese should be kept in the fridge, in a Tupperware or wax paper, at a temperature between 6 and 8 degrees Celsius.
Keep the cheese at room temperature for an hour to an hour and a half before consumption.
A cheese platter should have three to five different cheeses. Typically, restaurants consider a portion to be 60g per person.
You can find raw milk cheese in the US: it just needs to be aged for more than 60 days.
The best way to eat cheese is to have a progression in flavors, from mild to strong.
If you do not like strong cheese, butter can help lower their aggressive taste.

Max McCalma, Chef Valentin Néraudeau and Charles Duque at The French Cheese Board — Max McCalma, Chef Valentin Néraudeau and Charles Duque at The French Cheese Board

This was another great event at The French Cheese Board. Thank you to them, The Cheeses Of Europe, Max McCalman and Chef Valentin Néraudeau for this wonderful evening. If you would like to see the exhibitor find some great European cheeses, I highly recommend this place.

Enjoy (I did)!

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

French Cheese Board

26 West 39th Street, New York, NY 10018

From and about The French Cheese Board:

The French Cheese Board is a studio devoted to all things French Cheese. Conceived as an idea lab, it is a space for consumers & trade members to discover the diversity & richness that France has to offer through a series of interactive showings and events.
The new home of French Cheese in New York, we blend the culinary arts with contemporary art installations, meshing lifestyle, art, cheese & more. We put art & design at the forefront of modernity, development & innovation. We invite artists, designers, chefs & researchers to work together on projects related to French cheese & the nutrition of today & tomorrow. The French Cheese Board provides a platform for the exchanging of ideas – for education & for the Celebration of French Cheese.

I Just Want To Eat! 11/22/14 I Just Want To Eat! 11/22/14

Celebrating Nutella 50th Anniversary at Moda Espresso and Wine Bar in New York, NY

Today, I went to Moda Espresso and Wine Bar, a coffee shop in Chelsea, opened in 2011, that is located few steps from FIT (hence the name Moda). It was not to try some of their Italian dishes (they serve panini, salads, wrap, pizza and...Italian sushi made with prosciutto and mozzarella!). No, it was to celebrate the 50th anniversary of Nutella, the delicious chocolate and hazelnut spread. Well, knowing my love for Nutella, there was no way I could not go!

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

Moda Espresso and Wine Bar in New York, NY

Today, I went to Moda Espresso and Wine Bar, a coffee shop in Chelsea, opened in 2011, and located few steps from FIT (hence the name Moda). It was not to try some of their Italian dishes (they serve panini, salads, wrap, pizza and...Italian sushi made with prosciutto and mozzarella!). No, it was to celebrate the 50th anniversary of Nutella, the delicious chocolate and hazelnut spread. Well, knowing my love for Nutella, there was no way I could not go!

Nutella at Moda Espresso and Wine Bar in New York, NY — Nutella at Moda Espresso and Wine Bar in New York, NY

There, they served us a few dishes showcasing the divine spread:

Nutella croissants (they bake the croissants daily):

Nutella croissant at Moda Espresso and Wine Bar in New York, NY — Nutella croissant at Moda Espresso and Wine Bar in New York, NY

Nutella pancakes (made for this event):

Nutella Pancakes at Moda Espresso and Wine Bar in New York, NY — Nutella Pancakes at Moda Espresso and Wine Bar in New York, NY

Nutella biscuits (made for this event):

Nutella Biscuit at Moda Espresso and Wine Bar in New York, NY — Nutella Biscuit at Moda Espresso and Wine Bar in New York, NY

But the most surprising was the Nutella espresso that I could not stop drinking, as it married two components I am addicted to: Nutella and espresso. I stirred it to ensure the Nutella was mixed with the espresso, giving a nice sweetness and flavor (interestingly, I usually hate flavored coffee, but not this one). And for sure, I did not miss any bit of it, using the spoon to get the Nutella that was in the bottom.

Nutella espresso at Moda Espresso and Wine Bar in New York, NY — Nutella espresso at Moda Espresso and Wine Bar in New York, NY

I spoke briefly with one of the owners, Renato Besabe, and he told me that the idea to serve Nutella espresso came from his business partner, Giuseppe Scotto. Giuseppe is from a small seaside province outside of Naples and, apparently, people in South of Italy drink their espresso with a touch of Nutella.

This was a great event at Moda Espresso and Wine Bar and a great celebration of Nutella 50th Anniversary. Whether you are looking for a good coffee (with Nutella or not) or a bite to eat with a nice glass of wine, Moda is a great place to go to. And do not ask me if I would go back! Of course I will!

Enjoy (I did)!

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

I Just Want To Eat! 11/21/14 I Just Want To Eat! 11/21/14

Havana Alma De Cuba in New York, NY

The decor is very nice, modern with some paintings representing Havana: the old cars, La bodeguita del Medio, the famous club where Hemingway or Gabriel Garcia Marquez use to go (you can enjoy this club in many countries now; in the US, it is located in Palo Alto).

Cuban food has its charm, but not at Havana Alma de Cuba! We went there on a Saturday night and it has been a while I have been disappointed by a restaurant. I am not talking about one dish that I did not like, but several. So sad. It started well: we passed in front of this restaurant several times and it seemed to be busy.

We just wanted to share some plates and picked few dishes from the menu that features Cuban, Latin and Spanish specialties. The first dish was the beef empanadas:

beef empanadas at Havana Alma De Cuba in New York, NY

It was served with cachucha (small pepper) salsa. The empanadas were good, the filling being moist and very tasty and the shell delightfully crispy. I just wished there was more salsa with it.

The second appetizer was the maduros:

maduros at Havana Alma De Cuba in New York, NY

They were just ok, missing some crispiness.

Then, I got myself the calamares Tamarindo or fried calamari with cherry tomatoes, sweet plantains and tamarind sauce.

fried calamari at Havana Alma De Cuba in New York, NY

I guess this is where it started to go down...The sauce was way too sweet and I could not eat it. Jodi was surprised because it is the first time I did not finish fried calamari. It is too bad because they were not rubbery and seemed crispy (they were drenched in this sweet sauce).

I thought it get be better with the Albondigas, meatballs with manchego cheese and tomato and oyster fricassee.

meatballs at Havana Alma De Cuba in New York, NY

Que nenni: it was terrible. The meatballs had a weird taste and I did not like the texture.

But the worse was the montadito de chorizo:

montadito de chorizo at Havana Alma De Cuba in New York, NY

It was Spanish chorizo that is sautéed with jalapeño and caramelized onions, served on a toasted baguette. When it came, there was like a smell that did not make it appetizing. In fact, even the presentation was not appetizing too. Well, I did not like it, the chorizo being lost in the sauce that did not taste good for me.

We were so disappointed that we did not even try desserts there. Havana Alma de Cuba was disappointing: the food was subpar and somewhat expensive compared to alternative like La Caridad in New York or La Isla in Hoboken. Would I go back? Probably not...

Enjoy (the post)!

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! 11/19/14 I Just Want To Eat! 11/19/14

My first Balut at Jeepney, a Filipino Gastropub in New York, NY

No, I am not planning to replace Andrew Zimmern on Bizarre Food or Anthony Bourdain: I was just curious and had been wanting to try the Filipino dish that is balut for a while. For sure, for Jodi, it was out of question to come with me as she was grossed out at the simple idea to see me eating this.

So, what is balut? It is a duck egg that is 14 to 17 days old, served as street food in Philippines, but also found in other Southeast Asian countries like Vietnam or Laos. I ate it at Jeepney, a Filipino gastropub located in the East Village that I found one day, while going to have pizza at Luzzo's, my favorite Neapolitan pizzeria in town.

I admit that I was not sure I would be able to eat the balut: it is not the most visually appetizing dish I ever seen and, looking at photos on the internet, some of them showing people gagging when eating it, I was not sure what reaction I would have. On top of that, they sat me right in front of a pretty gross photo of balut... But my culinary curiosity and pride helped me succeed in this challenge. I knew the dish was coming when I heard a loud "Baluuuuuut!" coming from the kitchen pass and the cheering from the staff.

Here it was, in front of me. I realized at that point that I did not know how to eat it and asked the waiter for some help. He told me to crack the top, drink the liquid and then scoop the inside with a spoon. So, I did it...

I found it delicious: I was imagining tasting some small bones or cartilage, a bit like the texture of soft shell crab even, but it was soft and melted in my mouth. It was like a hard boiled egg with a bit of a gamey taste. The only thing I could not eat was the white part, that you may see on the bottom right photo, that was too hard.

I was curious to know where they get this $4 delicacy and they told me that they get it from a farm in Connecticut.

Of course, it was not the only dish I tried. I also ordered a Silog breakfast that is apparently a traditional Filipino breakfast, served with garlic rice, a fried egg and some relish. I chose the longsilog one, that was served with a longganisa, a sweet and garlicky sausage.

That was a great brunch dish and the high point was definitely the sausage that was not as garlicky as they said, deliciously sweet and had a wonderful char on the outside. The egg was perfectly cooked and runny, fantastic with the garlic rice (well, you need to like garlic...).

I really had a very good brunch at Jeepney and was glad to have tried the balut. I just need now to convince Jodi to have balut instead of turkey for Thanksgiving, but it might be a tough sell...

Enjoy (baluuuuut)!

If you like this post, the photos or the blog, please feel free to post a comment. Merci!

I Just Want To Eat! 11/17/14 I Just Want To Eat! 11/17/14

Tasting Terroir with Casa Noble Tequila at The French Cheese Board

What happens when you get Tequila and cheese together? A surprising pairing that goes beyond the traditional wine and cheese. It is not my first not-wine and cheese experience at The French Cheese Board, having discovered in a previous event a Bourbon and cheese pairing quite interesting.

So, this time it was Tequila from Casa Noble and we got honored by the presence of its founder, Jose Hermosillo, who guided us in appreciating this delicious drink.

Jose Hermosillo, founder of Casa Noble Tequila — Jose Hermosillo, founder of Casa Noble Tequila

Also present was Max McCalman, the renown Maître Fromager, who brillantly paired tequila with French cheeses.

Max McCalman, Maître Fromager at The French Cheese Board — Max McCalman, Maître Fromager at The French Cheese Board

The evening started with a cocktail party, where margaritas, made with Casa Noble Tequila were served.

Cocktail party at The French Cheese Board

Preparing Margaritas with Casa Noble Tequila

Then, our tasting started, each pairing being commented by our experts.

Casa Noble Tequila and cheese event at The French Cheese Board

The MO for tasting the Tequila was always the same: look at the color of the drink, its body, smell it to detect the various hints emanating from it and then taste it with the paired cheese.

So, we first started with the Tequila Blanco and mimolette cheese:

Then, the Tequila Reposado with époisse:

And last, the Tequila Anejo with Fourme D'Ambert:

Casa Noble Tequila Anejo with Fourme d'Ambert and mimolette

This was a fantastic event and it definitely shows that there is more than wine and cheese!

Thank you to The French Cheese Board and Casa Noble for this nice evening.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it! Merci!

French Cheese Board

26 West 39th Street, New York, NY 10018

From and about The French Cheese Board:

I Just Want To Eat! 11/16/14 I Just Want To Eat! 11/16/14

Recipe: Butternut Squash Ravioli With Taleggio Cream

Check out this recipe to make some delicious butternut squash ravioli with taleggio cream. In this recipe you will learn how to make homemade pasta! Yum!

This is a great recipe if you want to make your own ravioli and, of course, love cheese!

Time: 2 hours (preparation and cooking)

Ingredients for the pasta (15 ravioli approx.):

1 cup of all purpose white flour
1/2 cup of semolina flour
A pinch of salt
4 large eggs

Ingredients for the filling:

18 oz Butternut Squash (cubed)
1 Tablespoon of mascarpone
Black pepper

Ingredients for the cream:

0.25 lb Taleggio
4 oz Mascarpone

Preparation of the filling:

Cook the butternut squash in boiling water until soft. Then put them on a tray with olive oil and roast them for 40 minutes in the oven at 375 degrees Fahrenheit.

Put the roasted butternut squash in a bowl and puree it with a fork. Then add a tablespoon of mascarpone, some black pepper and mix until the cheese is fully integrated with the squash.

Preparation of the ravioli:

First and foremost, you need to make a pasta dough.

Put the flour, semolina and salt on a countertop. Create a well in the center and put 2 eggs. Incorporate the flower into the eggs, making a slow movement clockwise. Once the two eggs are fully incorporated, add a third one and mix. The dough has to be soft and light. If sticky, add more flour.

Note: do not knead too much as you do not want the pasta dough to be too compact.

Cut the dough into a few sizable pieces. To flatten it, I use a Kitchen Aid pasta roller extension that is great, because, with a manual machine, it is easier if you are with somebody else. With the Kitchen Aid, no need. I usually flatten the dough thin, to level 6. Do not forget to put flour on your countertop before laying down the pasta strips, otherwise they will stick to it.

Once I have long stripes of dough, I prepare my ravioli: I cut each strip in the middle, keeping the wider piece in the bottom. I then put a bit of filling in the center, keeping a distance of 1 to 1.5 inches in between. Then, I will put some egg wash all around the filling so the top layer of pasta will stick to the bottom. When covering the ravioli, do not forget to push the air pockets to the side (otherwise, the ravioli may burst during cooking) and to make sure each side is well closed. Then, cut the ravioli with a wheel to obtain a nice shape.

Cook the ravioli in boiling water for about 7 minutes.

Preparation for the cream:

Cut the taleggio in few pieces and put it in a pan with the mascarpone. Cook at medium heat until the cheese is melted and then serve a generous amount onto the ravioli. Et Voilà!

Bon appétit!

I Just Want To Eat! 11/15/14 I Just Want To Eat! 11/15/14

Abate Fetel Pear Tasting by Chef Nicoletta Grippo at La Scuola in Eataly

Last Thursday, I was invited at La Scuola in Eataly for a media event to celebrate a variety of pear called the Abate Fetel, in a 3 course-tasting meal prepared by Chef Nicoletta Grippo. I was definitely curious as I mostly associate pear with desserts, besides the classic salads or the pear with roquefort that is a great combination, the sweetness of the fruit neutralizing the acidity of the cheese.

Before I talk about the food, let's discover this pear. Yes, because I admit I discovered it too! We got to try Abate Fetel pears cultivated in a North-Eastern region of Italy called Emilia-Romagna. First imported in the US in 2003, this fruit finds its roots in France were Abbé Fetel, the abbot of Chessy-les-Mines in Savoie, started cultivating it back in 1866. As you can see on the photos above, it has a long shape with a yellow skin, natural freckles and some russeting patches. In term of taste, it is crisp and sweet like honey. It is also healthy: rich in potassium, Vitamin C, fiber, the latter limiting blood sugar levels and facilitating digestion. Last, know that this pear is harvested in September and can be consumed from October to April.

Now let's talk about the food prepared by Chef Nicoletta Grippo and her crew that we tasted! Each course was paired with a drink. First was the pasta sfoglia with gorgonzola dolce, red wine poached Abate Fetel pear and walnut streusel.

red wine poached Abate Fetel pear and walnut streusel

Ok, I did not get the gorgonzola on mine, but still, it was very refreshing and I loved the hints of pear coming through. The streusel was delicious, light, crispy and tasty.

This dish was served with a pear bellini that was fantastic and quite traditional.

Then came an amazing dish that was definitely one of the high points of the evening: roasted Abate Fetel pear fiochetti with taleggio cream and charred radicchio.

Roasted Abate Fetel pear fiochetti with taleggio cream and charred radicchio

If you are a cheese lover like me, this is definitely a dish for you: these little purses were filled with pear, parmigiano reggiano, mascarpone and ricotta, and bathed is a delightfully rich and creamy taleggio sauce that I would have eaten with a spoon.

The pairing wine was a Cantine Ceci 'Tre di Terre Verdiane' Spumante, Emilia-Romagna, Italy:

The second dish was an herbed pork roast with a creamy parsnip purée, a caramelized Abate Fetel pear and shallots.

This was beautifully presented and definitely let the pear shine on its own. But don't get me wrong, it is not as if the pear was just added to a dish: It also had a nice balance, paired with the pork.

The wine served with it was a Crotta Di Vigneron Pinot Nero 2012, Valle D'Aosta, Italy:

Last was dessert. Another high point for me: Crostata with honey roasted Abate Fetal pear and fior di latte gelato.

I simply loved it! The crostata was divine: a bit buttery, sweet and flakey, it was fantastic with the pears that were soft and sweet, a sweetness that could be counterbalanced by the delicious milk gelato.

The wine served with the dessert was a Ca dei Mandorli Brachetto d'Acqui 2012, Piedmont, Italy:

I definitely had a great time and outstanding food and wine at La Scuola Eataly. I never think about cooking with pear and it gave me some idea (I hope to you too). Trying the Abate Fetel pear in these dishes made me discover a variety that I did not know and that is worth trying. So, if you see an Abate Fetel pear at your grocery store, do not hesitate: they are delish!

Enjoy (I sure did)!

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

I Just Want To Eat! 11/13/14 I Just Want To Eat! 11/13/14

Laut, Malaysian restaurant in New York, NY

As we were looking for a restaurant reservation on Opentable, we found out Laut, the first Malaysian restaurant in the world to receive a Michelin Star in the famous 2011 guide (they lost it since).

I kind of like the busyness of Union Square, its farmers' market, chess players, as well as other (sometimes weird) entertainments that one can witness when going there. Food wise, there are quit e few options, cheap or not that are worth a try. As we were looking for a restaurant reservation on Opentable, we found out Laut, the first Malaysian restaurant in the world to receive a Michelin Star in the famous 2011 guide (they lost it since).

Laut means Sea in Malay; I admit that I did not know why they picked this name, considering that it is not a seafood restaurant, but learnt that it is because the straits and coastal cities played a crucial role in the region's history, navigating traders and travelers from all over the world.

Dining room at Laut, Malaysian restaurant in New York, NY — Dining room at Laut, Malaysian restaurant in New York, NY

In term of cuisine, they serve South East Asian dishes, from Malaysia, Thailand and Singapore. So I was ready to see what the owner Salil Mehta was proposing in his restaurant.

To start off and to accompany my meal, I ordered a Thai Iced Tea that was perfect.

Then, we decided to share dishes and order several appetizers, as well as one entrée, having already an idea before going there as to what dessert we would order.

The first appetizer was the roti canai.

Roti Canai at Laut in New York, NY — Roti Canai at Laut in New York, NY

Roti means bread; It is one of my favorite appetizers in Thai restaurants: I love the greasiness and slight crispiness of the bread, dipped in an awesome curry sauce. Well, for the first time, I did not like it! The sauce was good, but the roti was tasteless. This was so disappointing.

The second appetizer was the satay tofu puffs:

Satay tofu puffs at Laut in New York, NY

It was served with cucumber and bean sprouts and smothered in peanut sauce. This was really good: the tofu puffs were so light and airy, perfect with this delicious peanut sauce that was a bit sweet.

The third appetizer was Sotong Goreng or marinated crispy fried squid dusted with spices, salt, pepper and chili sauce:

Sotong Goreng or fried squid at Laut in New York, NY

I really liked it: the calamari were crunchy, not rubbery and not greasy that is already a good thing, and I loved the hints of salt and pepper. I just wished there was more of that chili sauce that was a bit spicy, but addictive with the calamari.

For the entree, we chose the glass noodles:

They were prepared with snow peas, carrots, bean sprouts, mushrooms, eggs and scallions. It was overall a very good dish that had lots of veggies in it.

For dessert, we wanted to order the mango coconut sticky rice. Unfortunately, they did not have any mango and proposed dragon fruit: we passed.

Would I go back? Well, probably: the food was good overall, with some interesting dishes.

Enjoy (...)!

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

And Remember: I Just Want To Eat!

I Just Want To Eat! 11/11/14 I Just Want To Eat! 11/11/14

Kung Fu Little Steamed Buns Ramen in New York, NY

We went on a Saturday early evening. I guess we were right not to go too late as, when we left, the restaurant was full. And trust me, it filled up quickly as we did not stay hours there: you sit, you eat and you go. Not that they were pressing us to leave, but this is not the place for a tête à tête, the tables being very close to each other.

Don't be fooled by the word ramen in its name: Kung Fu Little Steamed Buns Ramen is a Chinese restaurant that offers flavorful dishes at prices that do not break the bank. There, one of their star item is the lamian or hand pulled noodles that Chef Peter Song, a native from China, prepares in the kitchen.

This is a small place, crowded, especially during the week, being located on 8th avenue and so, spoiled with a lot of passage.

So we decided to try some of their little steamed buns and ramen.

We shared:

The Kung Fu steamed pork buns:

pork soup dumplings at Kung Fu Little Steamed Buns Ramen in New York, NY

These are soup dumplings that I guess are a hit in most restaurant, not only for the taste, but also because people try to understand how the soup made it inside (they do not use a syringe, but just freeze it, before putting it in the dumpling). It was fairly good, a bit fatty, but in a good way. I would put them at the level of Joe's Shanghai.

The way I eat them is from the top, after placing the dumpling on a spoon (the plate is for the photo only...).

Only problem was that it was a bit sticky and we had to be careful when lifting them from the steamer as one or two broke and leaked.

Then, we tried the vegetable dumplings:

veggie dumplings at Kung Fu Little Steamed Buns Ramen in New York, NY

For sure, the green color stood out...inside and outside. It was just ok for me: too much broccoli and the filling was a bit dry.

Last was the ramen. I decided to go for the roasted duck one.

roasted duck at Kung Fu Little Steamed Buns Ramen in New York, NY

I forgot how difficult it can be to eat duck with chopsticks because of the bones. But I made it. It was very flavorful altogether, the duck giving lots of flavors to the broth that, on its own, did not stand up like the broths you can have at places like Ivan Ramen or Ippudo.

lamian or hand pulled noodles  at Kung Fu Little Steamed Buns Ramen in New York, NY — lamian or hand pulled noodles at Kung Fu Little Steamed Buns Ramen in New York, NY

The noodles were delicious and perfectly cooked.

It was ok overall. Would I go back? Maybe. This is not a must go.

Enjoy (I did)!

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I Just Want To Eat! 11/9/14 I Just Want To Eat! 11/9/14

Brunch at Montmartre in New York, NY

Going to brunch with friends is always exciting. Not only because of the pleasure to see them, but also because we always try to make it a culinary experience. So, this time, we went to Montmartre, a French restaurant located in Chelsea, after our friend Gary read an article in NY Magazine that said that they had the best burger in town.

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

If you never went to Paris, know that Montmartre is one of the famous areas there. Located on a hill, and topped by the Sacré Coeur basilica, it was the place where many artists like Salvador Dalí, Modigliani, Claude Monet, Pablo Picasso and Vincent van Gogh, had studios. Today, you can still see painters, but I admit that it is becoming mostly a touristy place, losing a bit of its charm.

Menu at Montmartre in New York, NY — Menu at Montmartre in New York, NY

So, the restaurant, that had been opened for more than one and a half year by Gabriel Stulman, is an ode to French cuisine...minus the burger..., but not only. There, Chef Tien Ho crafted a menu on its own, interpreting dishes with a French flair. For instance, the chicken and waffles becomes the poulet and pain perdu; and then the burger.

Burger at Montmartre in New York, NY — Burger at Montmartre in New York, NY

Yes, it is not you regular burger, but more like a sandwich version of it, the bun being replaced by two slices of bread, grilled similar to a grilled cheese, and a béarnaise cheese, that is a fusion between béarnaise sauce and a cheese sauce, smothering the patty made of dry aged beef.

It looked very appetizing. The first bite was just bread as the shape of the patty did not espouse the shape of the bread.

The meat, perfectly cooked medium was juicy. However, it was no match to the one at 5 Napkin Burger, being less tasty.

The béarnaise cheese was a nice twist though and there was a good amount of it.

Served with the burger were fries that were delicious: skin on, they were lightly salted and a bit crispy.

French fries at Montmartre in New York, NY — French fries at Montmartre in New York, NY

Jodi ordered the omelette:

Omelet a Montmartre in New York, NY — Omelet a Montmartre in New York, NY

Served with toast and some baby lettuce, it was filled with lots of oyster mushrooms, leeks and goat cheese. That was a very good omelette, not only because of the delicious filling, but also because the eggs were perfectly cooked, soft and not dry.

For dessert, they proposed us the clémentine pot de crème that was succulent.

clémentine pot de crème at Montmartre in New York, NY

Nice presentation with the bowl matching the color of the clémentine. I liked it: they added some macadamia nuts for crunch and I really liked the fact that it was not too sweet, was fresh, making it the perfect Summer dessert.

For beverages, I, of course, got an espresso (yes, it is a double...):

And a fresh squeezed orange juice that was just ok, tasting a bit watered down.

freshly squeezed orange juice at Montmartre in New York, NY

Even if I do not think that the burger is not the best in New York City, I really liked the brunch at Montmartre. The service was very good and welcoming and the garden in the back is definitely a big asset.

I would not mind going back there, maybe for dinner in fact.

Enjoy (I did)!

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I Just Want To Eat! 11/7/14 I Just Want To Eat! 11/7/14

Georgetown cupcake in Soho, New York, NY

It is not a big place, and I counted only four tables, so either you are lucky or you have to grab and go...In the back, is the kitchen where you can have a glimpse at the cupcake making process. If you notice on the photos, pink color is everywhere, even on the sparkly kitchen aid appliance that is probably there not just for display.

Being fans of Cupcakes Wars, the TV show on the Food Network, Georgetown Cupcake was no stranger to us. The adventure started in 2008, when Katherine Kallinis Berman and Sophie Kallinis LaMontagne, who are sisters, opened their first location in Washington DC. Since then, it has been a success story and, besides their location in Soho, they opened cupcake shops in Boston, Los Angeles, Atlanta...

We went few times and tried different cupcakes:

Coconut cupcake at Georgetown cupcake in Soho, New York, NY — Coconut cupcake at Georgetown cupcake in Soho, New York, NY

Banana split cupcake at Georgetown cupcake in Soho, New York, NY — Banana split cupcake at Georgetown cupcake in Soho, New York, NY

Red velvet cupcake at Georgetown cupcake in Soho, New York, NY — Red velvet cupcake at Georgetown cupcake in Soho, New York, NY

Cookies n' cream cupcake at Georgetown cupcake in Soho, New York, NY — Cookies n' cream cupcake at Georgetown cupcake in Soho, New York, NY

The cupcakes were overall good, although, for some of them, the cake was on the dryer side. However, the frosting in all of them was delicious, with a nice proportion compared to the cake itself.

These were decent cupcakes. Would I go back? Maybe, but I definitely prefer Sprinkles Cupcakes in Manhattan or Sweet in Hoboken.

Enjoy (I did)!

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I Just Want To Eat! 11/5/14 I Just Want To Eat! 11/5/14

Little Cupcake Bakeshop in New York, NY

We found Little Cupcake Bakeshop few weeks ago, while trying to find our way around The San Gennaro Festival in Little Italy, and decided to go back and try that place. The location in Nolita is an outpost of their flagship bakery that opened in 2005 in Brooklyn.

This place has an vintage feel, probably because of the decor (notice the chandeliers) and the cake displays. There, you will find all American desserts: not only cupcakes, but also cakes and pudding that would make you salivate in front of the counter. What I did not know before writing this post is that they are committing to use sustainable ingredients, mainly locally sourced. For instance, the milk is from grass fed cows and the coffee (that I tried) is non-GMO from Illy.

I admit that when we were there, I was tempted by the banana pudding or the banana and nutella cake, but, as I was not that hungry, I decided to go for the red velvet cupcake.

I should mention that they also serve a blue velvet, maybe as an homage to the smurfs...

It was an ok cupcake: the cake itself was just ok, neither dry or moist, and the frosting was good, but a bit too sweet. As you can see, the proportion cake / frosting was definitely unbalanced, making it a sad cupcake.

Jodi decided to go for the coconut cupcake.

This one was different: with as much frosting as cake, the latter was moist contrary to the previous cupcake we tasted. The frosting was delicious: it was like a meringue, but not too sweet. However, calling it a coconut cupcake might have been a bit exaggerated considering that there were just few coconut shavings on top, instead of coconut in the frosting or cake batter.

So yes, I was not thrilled by Little Cake Bakeshop: the cupcakes are not as good as Sweet in Hoboken or Sprinkles Cupcakes in Manhattan. Would I go back? Yes, but this time to try the banana pudding, the banana and nutella cake or their Brooklyn Blackout cake that seems to be the perfect dessert for chocolate lovers.

Enjoy (...)!

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I Just Want To Eat! 11/3/14 I Just Want To Eat! 11/3/14

Cheap Eat: Banh Mi Saigon Bakery in New York, NY

Imagine that for the prices I mentioned above, we got each a foot long sandwich that was tastier than some of the chains out there. My favorite was definitely the one I ordered with BBQ pork as it had this divine crunchiness and sweetness. Both tasted fresh and I truly appreciated that they put lots of fresh cilantro in the sandwiches.

I discovered the banh mi at Spice Market, the trendy restaurant of Jean-Georges Vongerichten located in the Meatpacking district. They had the great idea to include this fantastic sandwich in their restaurant week menu and their version was spectacular. But how did it compare to an authentic, cheap one? That is what I would discover at Banh Mi Saigon Bakery, a small place located in Little Italy.

The place is small with a long shape; on the left of the entrance is a counter where they sell jewels, and in the back is the counter, overlooking the busy kitchen.

So, what is banh mi? it is a Vietnamese sandwich, banh meaning bread and mi, wheat. This tasteful sandwich reflects the French influence during the colonial period, during which the baguette was introduced.

At Banh Mi Saigon, you have close to ten different choices of banh mi, enough to satisfy the carnivore or the vegetarian. On my side, I decided to go for the Banh Mi Nem Nuong, or BBQ pork sandwich ($4.50).

Banh Mi Nem Nuong at Banh Mi Saigon Bakery in New York, NY — Banh Mi Nem Nuong at Banh Mi Saigon Bakery in New York, NY

Jodi got the Banh Mi Do Chay, a mixed vegetables sandwich ($3.50).

Banh Mi Do Chay at Banh Mi Saigon Bakery in New York, NY — Banh Mi Do Chay at Banh Mi Saigon Bakery in New York, NY

Imagine that for the prices I mentioned above, we got each a foot long sandwich that was tastier than some of the chains out there. My favorite was definitely the one I ordered with BBQ pork as it had this divine crunchiness and sweetness. Both tasted fresh (they had corrupts, cabbage...) and I truly appreciated that they put lots of fresh cilantro in the sandwiches. The bread was soft and, trust me, one sandwich was enough.

Would I go back to Banh Mi Saigon Bakery? Definitely! I certainly recommend it, whether you are on a budget or not. Next time, I will try their pork buns: I bet they are delicious.

Enjoy (I did)!

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I Just Want To Eat! 11/1/14 I Just Want To Eat! 11/1/14

Celebrating Halloween at The French Cheese Board

As all kids were trick or treating for candy, I was at The French Cheese Board to trick or treat for...cheese. Mimolette to be precise, the bright orange hue color of that quite unknown cheese being similar to a pumpkin and therefore perfect for some carving.

Mimolette was created at the demand of Louis XIV, in the 17th century: he wanted to have a French product that could compete with the then popular Dutch edam and had it colored orange, using a natural colorant called anatto. On the outside, the cheese looks like a cantaloupe, result of the work from cheese mites. Imagine that the cheese makers use 11 gallons of milk to make a ball of mimolette! The cheese is cave-aged and it was interesting to taste the mimolette at the different stages of the aging process.

First was the 3 month old mimolette:

Halloween with mimolette at The French Cheese Board — Halloween with mimolette at The French Cheese Board

At that stage, it is a soft cheese (the name comes from molle that means soft in French), with a subtle fruity aroma and a mellow nutty taste.

Then, the 12 months (vieille "old" mimolette):

As it ages, it becomes firmer, with a sharper taste, similar to a cheddar, that has a more intense fruity and nutty taste, with notes of caramel.

Then was the Extra Vieille "Extra Old" mimolette that is aged 18 months:

At that point, the cheese is hard and crumbly with unique flavor of caramel and a strong aroma of citrus and a roasted nutty taste.

What was interesting is to see how the cheese shrinks as it ages, between the 12 months (right) and the 18 months (left):

Back to Halloween, I got the chance to meet with Krai, the world’s only cheese sculptor, who carved mimoletes like pumpkins for the occasion: it was beautiful!

Artist Krai carving mimolette for Halloween at The French Cheese Board — Artist Krai carving mimolette for Halloween at The French Cheese Board

I thank The French Cheese Board, The Cheeses of Europe and Président cheeses for this wonderful event. By replacing pumpkin with mimolette, they may have re-defined the way Halloween should be celebrated in France, or at least the French way!

French Cheese Board

26 West 39th Street, New York, NY 10018

From and about The French Cheese Board:

The French Cheese Board is a studio devoted to all things French Cheese. Conceived as an idea lab, it is a space for consumers & trade members to discover the diversity & richness that France has to offer through a series of interactive showings and events.

The new home of French Cheese in New York, we blend the culinary arts with contemporary art installations, meshing lifestyle, art, cheese & more. We put art & design at the forefront of modernity, development & innovation. We invite artists, designers, chefs & researchers to work together on projects related to French cheese & the nutrition of today & tomorrow. The French Cheese Board provides a platform for the exchanging of ideas – for education & for the Celebration of French Cheese.

Enjoy (I did)!

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I Just Want To Eat! 10/30/14 I Just Want To Eat! 10/30/14

Trattoria Dell'Arte in New York, NY

It was a delicious dish: the homemade pasta were amazing and the crab cake perfectly done, really tasting crab, with big lump of it. I liked the fact that there was a sauce for the crab cake (made with pepper) and one for the pasta, more on the lighter side and complemented with tiny asparagus.

Located across the street from the Carnegie Hall is Trattoria Dell'Arte, an Italian restaurant that claims to have the largest antipasto bar in the city.

Antipasto bar at Trattoria Dell'Arte in New York, NY — Antipasto bar at Trattoria Dell'Arte in New York, NY

The decor is all about art, hence the words Dell'Arte in the name, from the sculptures of body parts to the paintings. After all, Italy is know for its art and the restaurant gives a nice homage to it.

Dining room at Trattoria Dell'Arte in New York, NY

I went there for lunch and ordered their luncheon menu that offers an appetizer and an entrée for just $27.50. It started of course with the homemade focaccia bread, made with peppers and olives: simply delicious.

Focaccia at Trattoria Dell'Arte in New York, NY — Focaccia at Trattoria Dell'Arte in New York, NY

A little after, they distributed a prosciutto muffin that was a pretty interesting creation.

Basket of muffins at Trattoria Dell'Arte in New York, NY — Basket of muffins at Trattoria Dell'Arte in New York, NY

Prosciutto muffin at Trattoria Dell'Arte in New York, NY — Prosciutto muffin at Trattoria Dell'Arte in New York, NY

With my meal, I went for a not so Italian drink: a coke...I mention it because they serve it right away with a refill, that is a nice attention.

Coke with refill at Trattoria Dell'Arte in New York, NY — Coke with refill at Trattoria Dell'Arte in New York, NY

For the appetizer, I ordered the sautéed shrimp and scallop.

Sautéed shrimp and scallop at Trattoria Dell'Arte in New York, NY — Sautéed shrimp and scallop at Trattoria Dell'Arte in New York, NY

The menu was mentioning scallops, in plural, but there was only one, that was well cooked. It was a refreshing dish, although I would have liked more flavor to it.

The entrée I picked was the Italian crab cake with pappardelle pasta.

Italian crab cake at Trattoria Dell'Arte in New York, NY — Italian crab cake at Trattoria Dell'Arte in New York, NY

It was a delicious dish: the homemade pasta was amazing and the crab cake perfectly done, really tasting of crab, with a big lump of it. I liked the fact that there was a sauce for the crab cake (made with pepper) and one for the pasta, more on the lighter side and complemented with tiny asparagus.

I really enjoyed my meal at Trattoria Dell'Arte: not only delicious, but also elegant. It is a bit pricey though considering that it did not include the drinks or the desserts. Would I go back? Definitely, to try this time the eggplant parmesan or the calf liver.

Enjoy (I did)!

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

I Just Want To Eat! 10/28/14 I Just Want To Eat! 10/28/14

New Opening: Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ

Like a lot of people, I do not associate healthy cuisine with Chinese food. When I want to eat Chinese, I immediately think about greasy and saucy dishes, at the exception maybe of dim sum. Well, I was wrong: there are ways to cook healthy Chinese food and Lo Fatt Chow (probably a take on low fat), a Chinese restaurant in the Monroe Center in Hoboken, is a good example. Freshly opened on October 16th, they cook their food a la minute (no frozen or pre-cooked dishes) without any MSG and do not use peanut oil.

It is small, with only two seats for dining in, catering more for delivery. We decided to try few dishes. First were the scallion pancakes:

Scallion pancakes at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ — Scallion pancakes at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ

It did not start well: I was so looking for some greasy and crispy pancakes. Well, they were none of it and seemed undercooked.

Then, we tried some fried veggie dumplings:

Veggie dumplings at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ — Veggie dumplings at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ

They were delicious: tasty, the dough was perfect, not too doughy and thick.

Then, was the egg drop soup:

Egg drop soup at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ — Egg drop soup at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ

It was a good soup, that came with my order of General Tso chicken:

General Tso chicken at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ — General Tso chicken at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ

Fairly classic, this was a well executed dish: the chicken was well cooked, crispy and deliciously sweet. For $5.75 with the soup, it was definitely a steal.

Fortune cookies at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ — Fortune cookies at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ

Fortunes at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ — Fortunes at Lo Fatt Chow, Healthy Chinese Cuisine, in Hoboken, NJ

We had a good and tasty lunch at Lo Fatt Chow. I wish them well and am looking forward o go back to try they Peking duck wrap (I LOVE Peking duck)!

Enjoy (I did)!

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I Just Want To Eat! 10/26/14 I Just Want To Eat! 10/26/14

Maxwell's Tavern in Hoboken, NJ

We went twice since they reopened and they are definitely working on their menu. They make pizza that is an odd choice considering the multiple pizza places in the city, and their brunch menu is more a bar menu than a brunch menu, lacking the usual egg, pancake or French toast dishes. Of course, they have burgers, and we tried the classic American burger with (lots of) sautéed mushrooms...

If there is a place that is an institution in Hoboken, it is Maxwell's Tavern, located Uptown. The place opened in the late 70s and quickly became famous for being a music haven, where famed bands and musicians performed, such as R.E.M, Soundgarden, The Smashing Pumpkins or Joe Jackson. Bruce Springsteen also shot scenes of his clip from Glory Days there in 1985. But in June 2013, the club decided not to renew its lease and closed its doors on July 31st 2013, at the surprise of the public. It reopened later as a bar, after undergoing renovations.

I cannot tell you how Maxwell's was before, as I only went once, long time ago, trying to get a photo of my brunch for a photo contest. We did not come back as we never knew when they were opened for brunch...

Burger at Maxwell's Tavern in Hoboken, NJ — Burger at Maxwell's Tavern in Hoboken, NJ

And the black bean burger, with again, lots of sautéed mushrooms:

Black bean burger at Maxwell's Tavern in Hoboken, NJ — Black bean burger at Maxwell's Tavern in Hoboken, NJ

These were decent burgers, the beef patty being slightly overcooked for me. They were served with a choice of fries or homemade chips, the latter being delicious.

The second time we went, Jodi got their wedge salad, that had lots of cheese in it:

Wedge salad at Maxwell's Tavern in Hoboken, NJ — Wedge salad at Maxwell's Tavern in Hoboken, NJ

While I was having two starters. The first one being the crab cake sliders:

Crab cake sliders at Maxwell's Tavern in Hoboken, NJ — Crab cake sliders at Maxwell's Tavern in Hoboken, NJ

They were good, the crab cakes being made with the claw meat, giving a nice sweet ness to it. But the best was the sriracha mayo that was spicy, but addictive. I just wished the crab cakes were thicker, so it could stand up more with the bread and tomato.

Crab cakes sliders at Maxwell's Tavern in Hoboken, NJ — Crab cakes sliders at Maxwell's Tavern in Hoboken, NJ

I also tried the buffalo wings. They were honest when I ordered them, because they mentioned a special for the day: 50 cents a piece, giving a dozen or the price of 6.

Buffalo wings at Maxwell's Tavern in Hoboken, NJ — Buffalo wings at Maxwell's Tavern in Hoboken, NJ

They came pipping hot and I started to regret that I was wearing a white tshirt...

The delicious and slightly spicy sauce was dripping all over the chicken that was a bit overcooked. Overall a good dish though and my t-shirt remained immaculate!

We had decent meals at Maxwell's. Would I go back? Probably, as their pizza menu got me curious.

Enjoy (I did)!

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I Just Want To Eat! 10/24/14 I Just Want To Eat! 10/24/14

Brunch at Estela in New York, NY

We decided to go for brunch at Estela, a restaurant located in Nolita that made it in the news recently, after President Obama and the First Lady ate there. Nothing unusual if it was not that the credit card of the President was declined. He explained later: "I guess I don't use it enough, so they [the bank] thought there was fraud was going on." Fortunately, Michelle Obama's card worked...

So, Estela is the result of the collaboration of Thomas Carter, who was beverage director at the award-winning Blue Hill at Stone Barns for six years, and Ignacio Mattos, an award wining Chef born in Uruguay. The menu is composed of American dishes with European influences, perfect for sharing. To go with our brunch, Jodi got some tea that she loved and, of course, on my side, I got some coffee, that I did not like...

Our first plate was the burrata with salsa verde and charred bread.

Burrata with salsa verde at Estela in New York, NY — Burrata with salsa verde at Estela in New York, NY

I love burrata, that sublime Italian cheese made with mozzarella and cream and was surely not disappointed: yes, it was creamy and had a wonderful freshness to it. Pairing it with the salsa verde that soaked the bread was a genius idea. I definitely recommend this dish.

The second dish was a take on a bacon and egg sandwich, the South American influence being the guacamole and the European one the danish pastry, that was like a chocolate croissant without the chocolate, but with poppy seeds.

Egg sandwich at Estela in New York, NY — Egg sandwich at Estela in New York, NY

This was a fantastic sandwich: the guacamole had a little kick; the egg was perfectly cooked, the yolk being runny; and the danish pastry was flakey and very buttery. I should not forget the smokiness of the bacon, that paired altogether made this a fantastic sandwich. Another recommendation.

The only disappointing dish was for me the lamb ribs prepared with charmoula and honey.

Lamb ribs at Estela in New York, NY — Lamb ribs at Estela in New York, NY

I was very excited to try that dish as I love lamb. My excitement did not fade when I saw that the meat was literally falling of the bone, but did fade when I choked on the amount of spices, especially the pepper. I had to rub it off the meat to be able to eat it. At that point, I regretted not ordering the fried arroz negro with squid...

It was a good brunch at Estrela: the dishes are original, although a bit pricey. Would I go back? Definitely: it made me want to try their dinner this time.

Enjoy (I did)!

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I Just Want To Eat! 10/22/14 I Just Want To Eat! 10/22/14

Maze by Gordon Ramsay at The London Hotel in New York, NY

It has been a while since we wanted to go back to Maze, one of Gordon Ramsay's restaurants, located in The London Hotel, Midtown. We wanted to go there for a simple reason: the beef Wellington that is one of the dishes cooked in the Chef's TV show Hell's Kitchen, dish that triggers a lot of yelling from the Chef.

It has been a while since we wanted to go back to Maze, one of Gordon Ramsay's restaurants, located in The London Hotel, Midtown. We wanted to go there for a simple reason: the beef Wellington that is one of the dishes cooked on the Chef's TV show Hell's Kitchen, a dish that triggers a lot of yelling from the Chef.

When the entered the hotel, it was unclear where the restaurant was, no plaque visible and the place looked like an hotel bar at first. In fact I should have looked at the ceiling that represents a maze...

The menu that has some French influence was really mouth watering and I did not know what to order, between the caviar deviled eggs, the duck confit tater tots or the crab cakes. So we went for the scallops. Similar to the Wellington, the scallops are a recurring appetizer on the show that causes the Chef to yell at the contestants, especially when they end up being rubbery.

Diver Scallops at Maze by Gordon Ramsay in New York, NY — Diver Scallops at Maze by Gordon Ramsay in New York, NY

The scallops, nicely seared, were served with a delicious carrot and ginger purée (lots of ginger) and a bacon marmalade that added a wonderful smokiness to the dish. I definitely recommend this dish.

Then came our beef Wellington:

Beef Wellington at Maze by Gordon Ramsay in New York, NY — Beef Wellington at Maze by Gordon Ramsay in New York, NY

You order it for two people, with two sides of your choice, but it can probably be shared by three persons.

The meat was very good: tender, juicy and tasty, coated with a mushroom duxelle and foie gras. It was served with a Madeira wine sauce that was delicious and added some more decadence to the dish.

For our sides, we chose the sautéed wild mushrooms with truffle butter and the French fries with herbs and shaved parmesan.

Sautéed wild mushrooms with truffle butter at Maze by Gordon Ramsay in New York, NY — Sautéed wild mushrooms with truffle butter at Maze by Gordon Ramsay in New York, NY

French fries with herbs and shaved parmesan at Maze by Gordon Ramsay in New York, NY — French fries with herbs and shaved parmesan at Maze by Gordon Ramsay in New York, NY

The sides were a bit disappointing, especially the mushrooms. Don't get me wrong: they were good, but I did not taste at all the truffle butter. The fries were crispy, but having these big slices of parmesan was a bit odd as not heavenly distributed on the fries.

Then of course, we could not leave without trying their desserts. This choice was not driven by the show this time as they very rarely make desserts. The menu was apparently new, representing different seasons. We opted for the chocolate decadence, a dense and very chocolatey cake served with salted caramel and a milk sorbet.

Chocolate decadence at Maze by Gordon Ramsay in New York, NY — Chocolate decadence at Maze by Gordon Ramsay in New York, NY

I think the name of the dessert suits it: it was definitely decadent and you cannot stop eating! I loved the addition of the salted caramel that paired perfectly with the dark chocolate. This is definitely a dessert I recommend.

The second dessert we ordered was simply called Apple. It was apparently their take on a tarte tatin, the classic French dessert.

Apple dessert at Maze by Gordon Ramsay in New York, NY — Apple dessert at Maze by Gordon Ramsay in New York, NY

This dessert was composed of an apple bombe, apple compote and apple tatin ice cream, with a bit of caramel. Although very refreshing, I only liked the ice cream and the crumbles under. It missed a bit of the buttery taste that I was expecting.

Then, we got a surprise: more desserts on the house. It followed my discussion at the end of the meal with our waiter, Vincent, who wondered if I was working in the restaurant industry, as I was not only taking pictures, but asking questions about the dish. I explained that I was a blogger. Asking then if we were celebrating something, I explained that, once a month, we celebrate the 8th as that is the day we got married.

Hazelnut mousse at Maze by Gordon Ramsay in New York, NY — Hazelnut mousse at Maze by Gordon Ramsay in New York, NY

The first dessert was a sort of hazelnut mousse that was superb, especially if, like me, you love hazelnut desserts. The second one was on the menu: the gingerbread.

Gingerbread at Maze by Gordon Ramsay in New York, NY — Gingerbread at Maze by Gordon Ramsay in New York, NY

The gingerbread dessert is a celebration to Autumn and a take on a cheese plate, the bread being of course the gingerbread itself and the cheese being replaced by the cheesecake. Added to that was a walnut ice cream as well as some red wine poached pear and pear pates de fruit. If was good, but I think that the chocolate decadence eclipsed all.

This was definitely a good dinner, very refined, the highs being definitely the beef Wellington and the chocolate decadence, that were a-maze-ing. Would I go back? Probably: there are so many other dishes I would like to try...

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share or post a comment. Merci!