I Just Want To Eat! 1/20/15 I Just Want To Eat! 1/20/15

Via Vai, Italian Restaurant in Astoria, NY

I was recently invited to Via Vai, an Italian restaurant that opened in June 2014, conveniently located few steps from the Ditmars train station in Astoria. This place use to be a gentlemen's club, not that I was a customer, but it came up in the conversation we enjoyed with owners Cynthia and Antonio Morichini, who is also the Executive Chef, as we were talking about the long path it takes to open a restaurant.

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

Chef Antonio Morichini of Via Vai in Astoria, NY — Chef Antonio Morichini of Via Vai in Astoria, NY

Born in Italy, Chef Antonio Morichini has an impressive resume, having worked in few Michelin Star restaurants in Rome and Chiavari. Talking to him, I could definitely see the love and passion for what he is doing, passion that definitely translated in the food we tried.

Bar at Via Vai in Astoria, NY — Bar at Via Vai in Astoria, NY

Dining room at Via Vai in Astoria, NY — Dining room at Via Vai in Astoria, NY

Table at Via Vai in Astoria, NY — Table at Via Vai in Astoria, NY

This place has a refined, but still rustic feel, thanks to the decor, especially the tables made with hundred year old wood tops and refurbished bottoms. In the back of the room, next to the bar, is the pizza oven. But not your regular one: it is a gas fired Italian-made brick pizza oven with a rotating cooking surface inside; I admit that it is the first time I have seen an oven of this sort.

Brick oven at Via Vai in Astoria, NY — Brick oven at Via Vai in Astoria, NY

Making pizza at Via Vai in Astoria, NY — Making pizza at Via Vai in Astoria, NY

So, of course, we had to try the pizza. Chef Morichini is not saying that he makes the best pizza in town, but is proposing his own version of it, the dough being a roman-style thin crust, proofed for 48 hours. We followed his advice and went for the pizza Fichi that is made with fig marmalade, gorgonzola, prosciutto, arugula and truffle oil.

Pizza fichi at Via Vai in Astoria, NY — Pizza fichi at Via Vai in Astoria, NY

I love when savory and sweet work well together and this was definitely a delicious pizza: the fig marmalade counterbalanced well the nutty and sharp taste of the gorgonzola, as well as the saltiness of the prosciutto. I also truly appreciated that there was only just few drops of truffle oil, enough to give a nice smell and a very slight flavor to the pizza. The same measure was used in their new dish: pumpkin flan.

Pumpkin flan at Via Vai in Astoria, NY — Pumpkin flan at Via Vai in Astoria, NY

It has been a while I did not have a savory flan and this one was fantastic! Very elegant, it was prepared with a breaded egg yolk that was deliciously runny, adding even more creaminess, and paired with a cheese fondue and a balsamic vinegar reduction. I inhaled this flan that was fantastic: soft, airy, light and tasty, it was perfectly balanced.

The last dish we tried was a Roman dish: bucatini all'Amatriciana, a very comforting specialty, that I would have probably mistook for a bolognese...It was made with pork cheeks instead of pork belly, the former being less fatty, tomato sauce, onion, black pepper and pecorino cheese.

bucatini all'Amatriciana at Via Vai in Astoria, NY — bucatini all'Amatriciana at Via Vai in Astoria, NY

I literally devoured that dish and did not think that the sauce was only cooked for 12 minutes, the time it took to get the bucatini perfectly al dente. I highly recommend that dish.

Of course, we could not refuse to try their desserts. We got a tiramisu and a panna cotta.

Panna cotta at Via Vai in Astoria, NY — Panna cotta at Via Vai in Astoria, NY

Tiramisu at Via Vai in Astoria, NY — Tiramisu at Via Vai in Astoria, NY

Both desserts were very good. The panna cotta was well set (I moved the plate back and forth and it moved like jello), but I admit that my favorite was the tiramisu.

I am always looking forward for a good tiramisu in an Italian restaurant and this one was on point: very creamy and not too sweet (Chef Morichini explained that he is using the cookies for babies rather than lady fingers, as they are less sweet). Everything was again well balanced.

I really liked Via Vai: the food was delicious and the atmosphere welcoming. This is the type of neighborhood gem I would like to have close to my apartment, so we can go often and get some great Italian food at reasonable prices. Grazie Chef!

Enjoy (I did)!

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

I Just Want To Eat! 1/18/15 I Just Want To Eat! 1/18/15

Celebrate National Cheese Lover's Day on January 20th with Casa Noble Tequila!

January 20th is National Cheese Lover's Day. Yes, there is indeed a National Cheese Lover's Day and I think that it should be National Cheese Lover's Month as there are so many cheeses to try, each of them with their own taste and texture...and smell...

Please note that the tequila and cheeses were complimentary. However, the opinions expressed in my blog are 100% my own! The Tequila was provided by Casa Noble and the cheese by Cheeses of Europe.

Cheese platter: Epoisse, Mimolette, Fourme D'Ambert and Comté

I asked people I know what they drink with cheese and most of them said red wine, stirring an interesting debate, especially when I mentioned that few sommeliers as well as Maitre Fromager Max McCalman, explained to me that the problem with red wine is that the tannins will change the taste of the cheese, and so white wine was better. The drink you are having with it should complement it. But, imagine their face when I told them that I liked cheese with Tequila! They looked at me as if I said that the best pairing for champagne was pizza. I discovered this interesting pairing that is tequila and cheese in an event last year, organized by Casa Noble, Cheeses of Europe and the French Cheese Board.

Casa Noble Tequila Blanco, Reposado and Anejo

I am a neophyte when it comes to tequila and it was very interesting to listen to Jose Hermosillo, founder of Casa Noble Tequila describe each one of them, as well as Max McCalman who described perfectly the characteristics of each cheese and why it should be paired with this tequila or that one.

So, I was really excited when I received a package containing some bottles of Casa Noble Tequila and some French cheeses to celebrate National Cheese Lover's Day. The tequilas were Blanco, Reposado and Anejo, and the cheeses were Epoisse, Fourme D'Ambert, Comté and Mimolette. I played a little bit with the pairing (I said a little bit, so do not imagine that each time I had a full shot!), but, each time, went back to the same pairing described below.

Casa Noble Tequila Blanco and Mimolette or Comté:

This triple distilled tequila is made with fourteen years old agave that is an unusual level of maturity, most of the producers harvesting agave within five to seven years. The result is a clear liquor of superior quality, hence the other name of this tequila: crystal. Taste wise, it has a moderate agave intensity with a caramel finish that was perfect with the sharp, nutty and fruity taste of the mimolette, or the nutty, fruity and sweet flavors of the comté.

My favorite was definitely the comté that is a very popular cheese in France, that can be eaten simply with a piece of bread, or in various forms, like gratin or soufflé. It is for me one of the most addictive cheeses and I always try to have some when I compose a cheese platter.

The next pairing is the Reposado with Époisse.

Matured in French white Oak barrels for three hundred sixty four days, this tequila is full bodied and has also a moderate agave intensity, and a burnt caramel note that works perfectly with the pungent taste of the Époisse cheese.

I do not see that often Époisse in a cheese platter here; maybe it is because it is a "challenging" cheese, having a pungent smell and taste, with a very soft texture. It is definitely worth a try!

The last pairing is the Tequila Anejo with Fourme D'Ambert.

Also matured in French white Oak barrels, but this time for two years, this tequila has a fuller and richer mouth feel, complementing well the fruity flavor of the Fourme D'Ambert, a semi-hard creamy blue cheese from the region of Auvergne in France.

So this was definitely a fun and delicious pairing, going beyond the traditional wine and cheese. It is worth trying and the advantage of tequila over wine is that you can always have a bottle, even open, at home: it will not turn to vinegar after a few days...

Enjoy and do not forget to celebrate National Cheese Lover's Day on January 20th! I know that I will!

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

I Just Want To Eat! 1/16/15 I Just Want To Eat! 1/16/15

Zutto, Japanese American Pub in Tribeca, NYC, New York

I admit that just seeing the name Zutto, I would I thought it was an Italian joint. But, when I looked for a place in Tribeca on OpenTable, I saw that it was Japanese. Then, going to their website to check out their menu, it said Japanese American Pub. So, I was not sure what to expect. We went on a Friday night. At first, it was not that crowded; the communal table was occupied by a large party; the sushi bar half full (or empty, which way you like), with curious people watching the chef prepare the sushi, sashimi or ramen (yes, they have that too!).

Sushi bar at Zutto, Japanese American Pub in Tribeca, NYC, New York — Sushi bar at Zutto, Japanese American Pub in Tribeca, NYC, New York

Terrace at Zutto, Japanese American Pub in Tribeca, NYC, New York — Terrace at Zutto, Japanese American Pub in Tribeca, NYC, New York

Table at Zutto, Japanese American Pub in Tribeca, NYC, New York — Table at Zutto, Japanese American Pub in Tribeca, NYC, New York

What I like is their small plate menu that is a reference to a Japanese Izakaya, and I have to say that we did not know what to order with so many yummy choices. Looking closely, I realized that the American part was probably because of some dishes that are really Americana, that they serve with a twist, such as the Buffalo cauliflower wings or the soy garlic chicken wings. We decided to try some buns as they have a large selection and picked the pork belly one, served with a miso-mayo.

Pork belly buns at Zutto, Japanese American Pub in Tribeca, NYC, New York — Pork belly buns at Zutto, Japanese American Pub in Tribeca, NYC, New York

The bun itself was deliciously soft, but the meat a bit dry and I wish there was more mayo.

Then, we tried the pan fried pork gyoza:

Pork gyoza at Zutto, Japanese American Pub in Tribeca, NYC, New York — Pork gyoza at Zutto, Japanese American Pub in Tribeca, NYC, New York

They were fantastic: the shell was thin and the filling incredibly tasty, with a delightful little kick.

Then was the ramen. They have a nice choice from pork, chicken, duck or seafood; I did not see any vegetarian ramen though. On one of the wall, they have a huge sign that explains how they are making the broth: up to 120 lb of pork bones are boiled in a 24'' pot at the highest heat for about 24 hours.

Dining room at Zutto, Japanese American Pub in Tribeca, NYC, New York — Dining room at Zutto, Japanese American Pub in Tribeca, NYC, New York

We decided to share the tonkotsu ramen, made with chase (pork jowls), kikurage (wood ear mushrooms), menma (Japanese condiment made from lactate-fermented bamboo shoots), pickled ginger, sesame, and scallions. We also added a slow poached egg that was perfectly cooked.

Tokontsu ramen at Zutto, Japanese American Pub in Tribeca, NYC, New York — Tokontsu ramen at Zutto, Japanese American Pub in Tribeca, NYC, New York

This was a delicious dish: the broth was tasty, the noodles slightly al dente and the only disappointment for me was that I expected more pork in it. If I had known, I would have added pork belly. But, even with that, I really liked it.

Bowl and plate at Zutto, Japanese American Pub in Tribeca, NYC, New York — Bowl and plate at Zutto, Japanese American Pub in Tribeca, NYC, New York

What I truly appreciated was the fact that they brought us bowls, so we could share the ramen and I observed few tables doing the same thing.

Last was dessert. Their dessert menu is so mouth watering that we did not know what to order. We finally decided to go for the brioche bread pudding:

Banana bread at Zutto, Japanese American Pub in Tribeca, NYC, New York — Banana bread at Zutto, Japanese American Pub in Tribeca, NYC, New York

It was an interesting take on this classic dish: first of all, the presentation was beautiful and elegant, with the brioche bread pudding topped by a caramelized banana and a homemade vanilla ice cream. Second, the taste: the first bite was divine! The bread pudding alone was delicious and had a nice texture. Then, the caramelized banana and ice cream paired perfectly, making it a dessert that was addictive. I should mention that it was not too sweet.

We had a great dinner at Zutto's: the food was fantastic! Would I go back? For sure! I already made my choice on my next meal there: kobe beef bun, soy and garlic chicken wings, parma-karma ramen (with parmigiano reggiano) and chocolate pot de creme.

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!

Zutto Japanese American Pub on Urbanspoon

I Just Want To Eat! 1/12/15 I Just Want To Eat! 1/12/15

Chelsea Market: The Green Table

The Green Table is a farm to table restaurant in Chelsea Market that serves a menu made with fresh ingredients purchased daily in local farms and green markets. This place has definitely some charm with its decor that could make you think you are in a home somewhere in the country side, with, of course, green tables and flowers.

The Green Table, Chelsea Market in New York, NY

Dining home at The Green Table, Chelsea Market in New York, NY — Dining home at The Green Table, Chelsea Market in New York, NY

Table at The Green Table, Chelsea Market in New York, NY — Table at The Green Table, Chelsea Market in New York, NY

We went for brunch and I admit that we did not know what to order, the menu having so many dishes we wanted to try, some of them original, like the butternut squash waffles or the burger with kimchi. We decided to go for comfort food. First was the deviled eggs.

Deviled eggs at The Green Table, Chelsea Market in New York, NY — Deviled eggs at The Green Table, Chelsea Market in New York, NY

Bacon-relish:

Wasabi:

Pimento cheese:

Classic Southern:

What I really liked is that it was not your regular deviled eggs, and also that the four halves were different. My favorite was the bacon-relish one that had a nice smoky flavor. But, don't get me wrong: they were all delicious.

We then opted for the farm egg casserole, made with goat cheese and veggies, and served with toast.

Farm eggs casserole at The Green Table, Chelsea Market in New York, NY — Farm eggs casserole at The Green Table, Chelsea Market in New York, NY

That was a great dish, the egg being perfectly cooked and runny, as I love them; the only negative was that there was not enough goat cheese in it. But even, I would reorder it.

The last dish was the chicken liver pâté.

Chicken liver pâté at The Green Table, Chelsea Market in New York, NY — Chicken liver pâté at The Green Table, Chelsea Market in New York, NY

I loved the presentation that was very rustic. And the pâté, house made, was fantastic: flavorful and delicious. It was served with cornichons, mustard, grilled bread and an aspic cassis that I did not care for.

That was very good and I cannot wait to go back to try their mac and cheese that the table next to us ordered: it looked so yummy...

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! 1/10/15 I Just Want To Eat! 1/10/15

Chelsea Market: The Lobster Place

The Lobster Place is one of my favorite places in Chelsea Market. I know, I love all of the places there! What can I say? It is a great market. So, The Lobster Place is a seafood market created in 1974 by Rod and Joan MacGregor on the Upper East Side.

One of the most adored spots there is the Steamed and Live lobster stand, where one can enjoy a steamed lobster that can be as big as 2 1/2 pounds.

The lobster is par-steamed daily, so it takes only a minute to get your order ready and the result is stunning:

The lobster you see on the plate is a 2 lb one. It was fantastic: perfectly cooked, it was amazing with or without the clarified butter. And it was easy to eat too, the flesh separating easily, without any effort, from the shell.

The second spot there, if you do not like lobster, is the sushi bar.

You can either get sushi on the go or sit and try some of their amazing sushi. We decided to eat there, observing the Chef make rice and sushi / sashimi.

On my side, I went for the omakase - sushi and maki combo.

It was composed of:

Snow crab sushi:

Red snapper sushi (damn it! I forgot to take a photo!).

White tuna aka shiro maguro:

Yellowtail or hamachi:

Salmon or Sake:

Fatty tuna or O-Toro:

The maki was made with salmon, yellowtail and avocado.

Jodi decided to order few pieces of sushi.

It was:

Tuna or Maguro:

As well as white tuna or Shiro Maguro, yellowtail or hamachi and fatty tuna or O-Toro.

To finish, we shared a piece of tamago or Japanese omelet.

All of the fish was delicious and fresh. Know that we did not dip our sushi in soy sauce as it was served with soy brushed over it. I should also mention the splendid presentation that made these dishes very appetizing.

I hope this post convinced you to go to The Lobster Place and, who knows, you may see me there!

Enjoy (I did)!

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

I Just Want To Eat! 1/8/15 I Just Want To Eat! 1/8/15

Chelsea Market: Cull and Pistol, Seafood restaurant

Our next target at Chelsea Market was Cull & Pistol, a seafood bar located right next to The Lobster place. The name is interesting: cull is when the lobster has only one claw. Pistol is when the lobster does not have any, usually losing them in combat.

Cull and Pistol at Chelsea Market, NYC, New York

Bottle of water at Cull and Pistol at Chelsea Market, NYC, New York

Dining room at Cull and Pistol at Chelsea Market, NYC, New York — Dining room at Cull and Pistol at Chelsea Market, NYC, New York

I loved the decor that have me the impression we were in a shack, probably because of the prominence of wood, that, with the exposed brick, gave some warmth to the place.

When you enter, you cannot help but notice the seafood display that, although less impressive than the one at The Lobster Place, was an appetizing sight.

We had the choice between the lunch menu and the raw bar menu (you write the quantity of each item you'd like to eat).

Raw bar menu at Cull and Pistol at Chelsea Market, NYC, New York — Raw bar menu at Cull and Pistol at Chelsea Market, NYC, New York

We went for the menu. After hesitating between the fish and chips and the niçoise panini, Jodi ordered the latter.

Nicoise panani at Cull and Pistol at Chelsea Market, NYC, New York — Nicoise panani at Cull and Pistol at Chelsea Market, NYC, New York

It was served with mesclun salad, on a ciabatta bread. It was a great take on the salade niçoise, a traditional salad from Nice, a city in the South of France, where the canned tuna was replaced by a sublime marinated tuna belly. The sandwich was also composed of olive tapenade, pickled egg and arugula.

On my side, I went for the lobster roll.

Lobster roll at Cull and Pistol at Chelsea Market, NYC, New York — Lobster roll at Cull and Pistol at Chelsea Market, NYC, New York

I had a choice between the Maine style (with mayonnaise) and the Connecticut style (poached in butter). I went for the buttery one, as I prefer it because it lets the lobster shine, the other one having, sometimes, too much mayonnaise.

There was a lot of lobster in this one, overflowing the potato bread that was soft. In the bottom was just a bit of mayonnaise that I did not care for, and some arugula. Last, it was served with some shoestring fries that were deliciously crunchy. I overall liked the lobster roll, although I would have like a little bit more butter. I also thought that it was a bit pricey compared to Luke's Lobster or the Red Hook Lobster Pound. But if you are in Chelsea Market and have a lobster roll craving, this is the place to go!

Enjoy (I did)!

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

I Just Want To Eat! 1/6/15 I Just Want To Eat! 1/6/15

Saluggi's pizza in TriBeCa, New York, NY

We wanted to eat in TriBeCa and I looked at the best pizza place in the area: that is how I found Saluggi's. I like the decor, it's warm feel thanks to the exposed bricks, the checkered tablecloths, as well as the big street lamps in the middle of the dining room.

We wanted to eat in TriBeCa and I looked up the best pizza place in the area: that is how I found Saluggi's. I like the decor, it's warm feel thanks to the exposed bricks, the checkered tablecloths, as well as the big street lamps in the middle of the dining room.

Dining room at Saluggi's pizza in TriBeCa, New York, NY — Dining room at Saluggi's pizza in TriBeCa, New York, NY

We sat at one of the booths and were unsure what to order, their menu featuring so many mouth watering dishes.

Our first pick was the mini-meatballs, that were swimming in a thick homemade tomato sauce, with a delightfully robust taste that was so good that I dipped a piece of soft bread in it. The meatballs were also delicious, not dry and tasty.

meatballs at Saluggi's pizza in TriBeCa, New York, NY — meatballs at Saluggi's pizza in TriBeCa, New York, NY

For the pizza, we hesitated between the red (tomato, mozzarella, parmesan, olive oil and fresh basil), the pink that is with vodka sauce, and the roasted eggplant one. We went for the latter. It was served with a nice amount of homemade mozzarella, parmesan, ricotta and lots of basil. I love eggplant and was thrilled to try it.

Eggplant pizza at Saluggi's pizza in TriBeCa, New York, NY — Eggplant pizza at Saluggi's pizza in TriBeCa, New York, NY

Everything on the pizza was good: the smokiness of the eggplant and the nice amount of cheese. Unfortunately, the crust, although deliciously crispy and charred, was missing some salt and if there is one dish were you should not add salt, it is pizza. Too bad, because the rest was good! It might have been an off day and to the question if I would go back, I would probably say yes, to confirm or not if it is the best pizza in the area or not.

Enjoy (...)!

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! 1/4/15 I Just Want To Eat! 1/4/15

Chelsea Market: Giovanni Rana, Italian restaurant

We went there for brunch and dinner: for brunch, if you go early enough, you can find a spot. Dinner is another story: we though we were early, but the place was packed and we had to wait few minutes, waiting patiently for a text on my phone to let us know our table was ready. Both times, they brought us some delicious focaccia that was definitely greasy, but so addictive, with its crunchy cheesy top that was covered with pepper flakes, making it a bit spicy.

One of my favorite places in Chelsea Market is Giovanni Rana, an Italian restaurant located near the main entrance of the market.

Giovanni Rana in Chelsea Market, NYC, New York

When you enter the place from the market, you end up in their store, where they sell a bunch of fresh pasta.

store at Giovanni Rana in Chelsea Market, NYC, New York — store at Giovanni Rana in Chelsea Market, NYC, New York

Fresh pasta at Giovanni Rana in Chelsea Market, NYC, New York — Fresh pasta at Giovanni Rana in Chelsea Market, NYC, New York

The most noticeable one is the chocolate ravioli that we tried when we went for brunch one time.

Chocolate ravioli at Giovanni Rana in Chelsea Market, NYC, New York — Chocolate ravioli at Giovanni Rana in Chelsea Market, NYC, New York

When the dish came to the table, the smell of fried dough was fantastic and very appetizing. It came with some strawberry sauce that we ate with the ravioli, the combination strawberry / chocolate being definitely a nice pairing. The ravioli were deliciously crispy, but, unfortunately, the dough was a bit bland and missing a bit of sweetness. The filling was also ok for me and you know that I love chocolate!

Bar at Giovanni Rana in Chelsea Market, NYC, New York — Bar at Giovanni Rana in Chelsea Market, NYC, New York

Table at Giovanni Rana in Chelsea Market, NYC, New York — Table at Giovanni Rana in Chelsea Market, NYC, New York

Focaccia at Giovanni Rana in Chelsea Market, NYC, New York — Focaccia at Giovanni Rana in Chelsea Market, NYC, New York

Jodi tried their frittata, made with mushrooms and taleggio cheese.

Frittata at Giovanni Rana in Chelsea Market, NYC, New York — Frittata at Giovanni Rana in Chelsea Market, NYC, New York

Very fluffy, it was a bit dry and the cheese was unevenly spread out.

On my side, I ordered the squid ink linguine with lobster and breadcrumbs:

Squid ink linguine and lobster at Giovanni Rana in Chelsea Market, NYC, New York — Squid ink linguine and lobster at Giovanni Rana in Chelsea Market, NYC, New York

It was so good that I literally inhaled it and just thinking about that dish makes me drool! All the ingredients were fantastic: from the black ink linguine to the lobster that was perfectly cooked, without forgetting the breadcrumbs that gave some added texture to the dish. And that sauce was so divine that I did not miss any of it, thanks to the focaccia bread...I would go back to that place just for this and highly recommend it.

I also tried their linguine alle vongole or with clams that was delicious: the pasta were perfectly cooked al dente; the clams were well cooked and not grainy and the white wine sauce very good.

Linguine alle Vongole at Giovanni Rana in Chelsea Market, NYC, New York — Linguine alle Vongole at Giovanni Rana in Chelsea Market, NYC, New York

But one of the most surprising dishes there was definitely the eggplant parmigiana ravioli:

Eggplant parmesan ravioli at Giovanni Rana in Chelsea Market, NYC, New York — Eggplant parmesan ravioli at Giovanni Rana in Chelsea Market, NYC, New York

First was of course the presentation that was so rustic. But then, imagine eggplant parmesan in a ravioli! Well, they made it and made it perfectly! Everything is good in this dish: the ravioli that was not doughy, the eggplant parmesan that was delicious and the tomato sauce that was sublime with its robust taste. I still wonder how they made these ravioli...

Besides that, we got of course some espresso (as usual, the double looks more like a single shot) and some tea.

Tea at Giovanni Rana in Chelsea Market, NYC, New York — Tea at Giovanni Rana in Chelsea Market, NYC, New York

Milk at Giovanni Rana in Chelsea Market, NYC, New York — Milk at Giovanni Rana in Chelsea Market, NYC, New York

Espresso at Giovanni Rana in Chelsea Market, NYC, New York — Espresso at Giovanni Rana in Chelsea Market, NYC, New York

Giovanni Rana is one of my favorite places in Chelsea Market: the food there is outstanding and I can't wait to go back there to try some other dishes. I definitely recommend this place.

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!

Giovanni Rana Pastificio & Cucina on Urbanspoon

I Just Want To Eat! 1/3/15 I Just Want To Eat! 1/3/15

Recipe: Chocolate Chip Pancakes

I remember that when I was a kid, I used to see TV series or movies where people were making pancakes, wondering what it was, as we did not have that in France. In all cases, I would definitely not say that crepes are like pancakes and it makes me cringe when I hear people comparing the two as they are totally different!

Anyway, here is the way I make pancakes at home.

Anyway, here is the way I make pancakes at home.

Time: 1h30

Servings: 8 pancakes

Ingredients:

2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup whole wheat flour for the health conscious...)
2 tablespoons powdered sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
2 tea spoons vanilla extract
¼ cup olive oil
12 oz semi-sweet chocolate chips (I use Nestlé or Guittard)

Step 1: preparation of the batter:

In a bowl, mix the flour, salt, sugar, baking powder and baking soda. In another bowl, beat the eggs with the vanilla extract and then add the olive oil and buttermilk. Stir well until all the ingredients are well mixed in. Then, add slowly the mixture with the flour, making sure that there is no large lumps.

Let it rest for 1 hour, then mix the chocolate chips in the batter.

Preparation for Chocolate Chip Pancakes — Preparation for Chocolate Chip Pancakes

Batter for Chocolate Chip Pancakes — Batter for Chocolate Chip Pancakes

Step 2: cooking the pancakes

Heat a pan or a griddle on medium heat (I use a crepe maker) and brush with canola oil. Pour some of the batter, making sure to leave enough space between each pancakes. Flip the pancake once it is golden brown and remove from heat once both sides have been cooked. Et voila!

Cooking Chocolate Chip Pancakes — Cooking Chocolate Chip Pancakes

Bon appétit!

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

I Just Want To Eat! 1/2/15 I Just Want To Eat! 1/2/15

Don Antonio by Starita in NYC, New York

I was looking for a pizzeria Midtown Manhattan, when I stumbled upon Don Antonio by Starita. This place is the result of the association of Chef Roberto Caporuscio of Kesté Pizza & Vino on Bleecker street, and Antonio Starita, third generation owner of one Naples’ oldest pizzerias, Pizzeria Starita a Materdei. I was not only interested to go there for their Neapolitan pizza, but also because they serve fried pizza or pizza fritte, a dish I never tried before and that made me curious.

Dining room at Don Antonio by Starita in NYC, New York — Dining room at Don Antonio by Starita in NYC, New York

It is a good size place, with some warmth, thanks to the exposed bricks and the red color on the walls, with a noticeable opening on the ceiling in the back that lets the light come through.

Menu wise, we definitely hesitated as they have a wide variety of dishes, not only pizza, that were mouth watering. We decided to do an all pizza lunch. Our first choice was a classic margherita that was made with homemade mozzarella.

Margherita pizza at Don Antonio by Starita in NYC, New York — Margherita pizza at Don Antonio by Starita in NYC, New York

It was a very good pizza: the crust had a wonderful char as well as some nice charred blobs on the outside; the sauce was very good and the cheese delicious (I just wished there was a bit more of it).

Our second pizza was a pizza fritte simply called pizza fritta.

Pizze fritte at Don Antonio by Starita in NYC, New York — Pizze fritte at Don Antonio by Starita in NYC, New York

I loved the very artisanal presentation of this dish and, when it came to the table, it had this wonderful smell characteristic of fried dough that I would more associate to something sweet than to something savory. The pizza was filled with cherry tomatoes, homemade mozzarella, fresh ricotta and salami. There was definitely a lot of filling inside the pizza. The first bites were great, the dough being deliciously crispy and slightly greasy, but I admit that after a while, I went back to the margherita pizza, this fried pizza being a bit too much. It was big and I definitely recommend it, if you are curious, for sharing with maybe an appetizer rather than another pizza, except if you have a big appetite.

We had a good and interesting lunch at Don Antonio by Starita: their menu is definitely appealing. Would I go back? Definitely. I already eyed the homemade burrata with truffle and their four cheeses pizza...

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! 12/31/14 I Just Want To Eat! 12/31/14

Burger at Hudson Tavern in Hoboken, NJ

I really wanted a burger for brunch and one of the best places for it are definitely bars. Not surprising as burgers are bar dishes and some serve some amazing ones that are far better than the chains we all know. This time, we wanted to try the burger at Hudson Tavern, a place we tried years back (I only remember I got wings...).

It is a fairly big place with the most noticeable element of decor being the tin ceiling. Menu wise, they have some interesting dishes, besides the classic brunch items: sriracha wings, a French dip or a Monte Cristo sandwich. Jodi decided to go for the ahi tuna salad.

Ahi tuna salad at Hudson Tavern in Hoboken, NJ — Ahi tuna salad at Hudson Tavern in Hoboken, NJ

Topped with some ginger, the salad was composed of a sesame crusted ahi tuna, baby arugula, water chestnuts, cucumber, baby corn and carrots. Not only the presentation was beautiful, thanks to the amazing red color of the tuna, but it was delicious, the tuna being of good quality.

On my side, I ordered the Tavern burger: a 10 oz patty served tomato, onion and lettuce. I added cheddar on top for $1...

The burger looked sublime, between the nice char on the side of the patty and the generous amount of cheese that was dripping all over. I so wanted that first bite that I forgot to take a photo when fully closed! But trust me: that first bite was divine; the meat was delightfully charred, perfectly cooked medium and juicy. Looking at the bread, I thought it would be dry, but it was in fact soft and perfect for this. Oh, that first bite! And the second, third...I think I just drooled on my computer!!!

To pair with the burger, I had the choice between French fries, home fries or salad. Seriously, salad? With a burger? No, no, no! I went for the French fries and I did not regret it: they were crispy on the outside and cooked all the way through like I like them.

So, I guess you know that I had a good brunch there. Would I go back to Hudson Tavern? Definitely. I would not mind trying their orange ginger glazed duck breast, pan seared scallops or linguine with clams...

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! 12/30/14 I Just Want To Eat! 12/30/14

Ai Fiori in New York, NY

Located on the second floor of the Langham Place Fifth Avenue, Ai Fiori (means Among the flowers in Italian) is one of the ultimate fine dining experiences this city has to offer. Opened in 2010 by restauranteur Ahmass Fakahany and Chef Michael White, it serves a mix of Italian and French riviera dishes. I was really excited to go there as it was on my list of Michelin star restaurants to go to. We arrived at the Langham place and proceeded upstairs via the staircase. At the entrance was the bar with its cozy area, and then, on the left, the large dining room with its view of 5th Avenue.

Staircase to Ai Fiori in New York, NY — Staircase to Ai Fiori in New York, NY

Bar at Ai Fiori in New York, NY — Bar at Ai Fiori in New York, NY

After we ordered from the menu, we got some bread, butter and olive oil. Jodi chose a country bread, while I got the olive bread. But I admit that I would have not minded the entire basket...

Butter and olive oil at Ai Fiori in New York, NY — Butter and olive oil at Ai Fiori in New York, NY

Olive bread at Ai Fiori in New York, NY — Olive bread at Ai Fiori in New York, NY

Bread basket at Ai Fiori in New York, NY — Bread basket at Ai Fiori in New York, NY

Country bread at Ai Fiori in New York, NY — Country bread at Ai Fiori in New York, NY

They then brought us an amuse bouche that was composed of a parsnip purée, candied orange and aged balsamic reduction, a good way to open our appetite.

Amuse Bouche at Ai Fiori in New York, NY — Amuse Bouche at Ai Fiori in New York, NY

For her appetizer, Jodi chose the insalata, a salad made of bibb lettuce, radicchio, crouton and manchego cheese.

Insalata at Ai Fiori in New York, NY — Insalata at Ai Fiori in New York, NY

On my side, I went for vellutata, a delicious lobster soup with three slices of lobster that had black truffle in between them.

Vellutata at Ai Fiori in New York, NY — Vellutata at Ai Fiori in New York, NY

For the pasta dish, Jodi ordered the tortelli, a ricotta and mascarpone ravioli served with sottocenere cheese and a red wine glaze.

Tortelli at Ai Fiori in New York, NY — Tortelli at Ai Fiori in New York, NY

I ordered the spaghetti, served with blue crab, lemon, bottarga and chilies. This was the best dish of the evening for me: the pasta was perfectly cooked al dente, bathed in a succulent lemon sauce that had a nice kick. And that crab...I just drooled!

Spaghetti at Ai Fiori in New York, NY — Spaghetti at Ai Fiori in New York, NY

For the meat dish, Jodi got the tagliata, a prime dry aged strip loin, perfectly cooked medium and deliciously juicy, served with endive, potato terrine, “cacio e pepe” (cheese and pepper), and a bordelaise sauce.

Tagliata at Ai Fiori in New York, NY — Tagliata at Ai Fiori in New York, NY

I decided to go for Astice, a butter poached nova scotia lobster, carrots, rutabaga, Chateau Chalon sauce (I learned later that New York Post critic Steve Cuozzo deemed this dish Astice the “greatest dish in the world").

Astice at Ai Fiori in New York, NY — Astice at Ai Fiori in New York, NY

The presentation was amazing, between the shape of the carrots and rutabaga, and the shiny lobster. Taste wise, it was sublime, especially the lobster that was perfectly cooked and stood up on its own.

I should mention that I accompanied my all seafood meal with a glass of Sancerre "Le Mont" 2013 from the Loire vallée.

Sancerre wine at Ai Fiori in New York, NY — Sancerre wine at Ai Fiori in New York, NY

Glass of Sancerre wine at Ai Fiori in New York, NY — Glass of Sancerre wine at Ai Fiori in New York, NY

For dessert, Jodi ordered the Torta di Olio or olive oil cake, served with a ricotta mousse, port, pear sorbet to and a meringue.

Torta di olio at Ai Fiori in New York, NY — Torta di olio at Ai Fiori in New York, NY

It was good, but tasted more like a take on a key lime pie rather than the olive oil cake we had tried in the past. But the best, was the tartaletta, their best selling chocolate cake that was served with a fantastic tiramisu gelato. If you are a chocolate lover, this is definitely for you. It had three different layers: the crust, the cake that was like a brownie and the center that was semi-liquid.

Tartaletta at Ai Fiori in New York, NY — Tartaletta at Ai Fiori in New York, NY

Last, they brought us a plate made of a blood orange pate de fruit, a passion fruit chocolate, an almond financier and a salted caramel chocolate, as well as a lemon cake.

Chocolates, pate de fruit and financier at Ai Fiori in New York, NY — Chocolates, pate de fruit and financier at Ai Fiori in New York, NY

Lemon cake at at Ai Fiori in New York, NY — Lemon cake at at Ai Fiori in New York, NY

This was a delicious meal and I should mention that the service was impeccable, without being intrusive. Ai Fiori definitely deserves the accolades it received. Would I go back? Definitely!

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! 12/28/14 I Just Want To Eat! 12/28/14

Baluchi's, Indian restaurant in Tribeca, NYC, New York

I hesitated between that dish, their tandoori combination platter and the chicken tikka masala. But the crab curry at Baluchi's is so good, that I could not resist and was not disappointed. Normally, it is spicy, because of the chillies in the dish, but I asked them to make it not spicy and, although there was a subtle kick, they did a good job.

I love Baluchi's and was really sad to see its Midtown West location closed few years back, replaced by another Indian place called Benares, that was not as good. On top of that, they had this great deal for lunch: 50% discount! But, it is a chain, so it is not as if it was a desperate situation and so, we decided to go back at their location in Tribeca on a Friday night. It is a big place, with a beautiful decor that transports you miles away.

After we ordered, their bought us some papadum (sort of cracker), as well as some sauces: mint and cilantro, as well as a tamarind sauce that was deliciously sweet and thick.

Papadum at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Papadum at Baluchi's, Indian restaurant in Tribeca, NYC, New York

Mint and cilantro sauce (left) / Tamarind sauce (right) at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Mint and cilantro sauce (left) / Tamarind sauce (right) at Baluchi's, Indian restaurant in Tribeca, NYC, New York

These sauces were perfect with the pakora that we ordered for appetizer.

Pakora at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Pakora at Baluchi's, Indian restaurant in Tribeca, NYC, New York

The pakora were nice and crispy, not greasy, but I wished there was more variety in term of vegetables.

For her main dish, Jodi ordered the saag paneer, or cottage cheese with spinach.

Saag paneer at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Saag paneer at Baluchi's, Indian restaurant in Tribeca, NYC, New York

I admit that I did not really like it, although know that I am not a big fan of spinach...

On my side, I ordered the crab curry.

Crab curry at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Crab curry at Baluchi's, Indian restaurant in Tribeca, NYC, New York

Cheese naan at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Cheese naan at Baluchi's, Indian restaurant in Tribeca, NYC, New York

Rather than eating it with the pulao rice that came with our dishes. Not that the rice was not good, but I noticed my Indian friends eat it this way...

Pulao rice at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Pulao rice at Baluchi's, Indian restaurant in Tribeca, NYC, New York

I should mention that with my meal, I drank a sweet lassi that was just ok for my taste.

Sweet lassi at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Sweet lassi at Baluchi's, Indian restaurant in Tribeca, NYC, New York

Of course, we could not leave without dessert and, not surprisingly, we went for the gulab jamun, these milk based balls that are deep fried and then soaked in a sugar syrup.

Gulab jamun at Baluchi's, Indian restaurant in Tribeca, NYC, New York — Gulab jamun at Baluchi's, Indian restaurant in Tribeca, NYC, New York

This was a great way to end that dinner: the gulab jamun were perfectly made and deliciously sweet. Would I go back to Baluchi's? Hell, yeah!

Enjoy (I did)!

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

I Just Want To Eat! 12/27/14 I Just Want To Eat! 12/27/14

Recipe: Pork Belly and Tofu Bao (buns)

I love BAO, these steamed buns of all sorts of shapes that you can find in Chinese restaurants. I love it so much that I was curious to know how to make it and decided to try myself. I made two versions: pork belly for me and tofu for Jodi (not entirely vegetarian as it contains fish sauce). It is not that this recipe is complicated, but it takes some time.

Time: 3 hours

Ingredients:

For the buns:

bun flour (Bot banh bao - bought on the internet - it is available on Amazon)
1/2 cup whole milk
1 tbsp vegetable oil

For the pork belly:

2 lb pork belly
2 tbsp coarse salt
2 tbsp pepper

For the marinade:

1/4 cup rice vinegar
1/4 cup spring roll sauce (sweetness to counterbalance the vinegar)
1/8 cup soy sauce
1/2 cup water
4 green onions
2 tbsp garlic
1 tsp powdered ginger

For the garnish:

Hoisin sauce
cilantro
iceberg lettuce

Step 1: Roasting of the pork belly - 2h15

When I received the pork belly I ordered, it was cut into three slabs. So I put each slab 1/2 inch from each other and rubbed them with a mix of salt and pepper. Then, I put them into some aluminum foil that I closed, not too tight, but put enough to avoid the juice to leak as the pork, while cooking will release a bit of it.

I then roasted the pork belly for two hours in the oven at 275 degree Fahrenheit. This slow cooking process will give a tender and juicy meat. If you have a bigger slab of pork belly, cook it longer at a slightly lower temperature. After two hours, you obtain a perfectly cooked pork that you will slice evenly:

Step 2: preparation of the marinade

Cut the green onions in small even pieces (you will use the white and light green part of the onion). In a saucepan, sauté the onions, the garlic and the ginger, mixing with a spoon and making sure it does not burn. When the garlic starts to be brown, remove from the heat.

In a bowl, put the rice vinegar, spring rolls sauce, soy sauce, water and the mixture of onions and garlic you just prepared. Mix all the ingredients together.

Step 3: sauté the tofu and pork belly

In a saucepan, sauté some slices of tofu in olive oil, at high heat, flipping them after 5 minutes.

In another saucepan, do the same with the pork belly, but flip the slices once brown. They will release some fat that will be used later.

Step 4 - Marinate the pork belly and tofu

Pour half of the marinade in each pan, cover and cook at lo heat for 25 minutes.

Step 5 - Making the buns

To make the buns, I simply followed the recipe on the package:

In a bowl, pour the milk and vegetable oil, add slowly the flour and mix with your hand for 10 minutes until obtaining a firm dough. Let it rest for 15 minutes and then knead for 5 more minutes.

Flatten the dough with a rolling pin. Cut the dough in a round shape with a glass or bowl and flatten again with a rolling pin. Fold delicately in half and put on a piece of wax paper. With the packet of flour, you will make approximately 12 buns. Put in a steamer (i use a couscoussier) for 25 minutes. Let the buns cool for 5 minutes.

Step 6: Serve!

Open the buns delicately. Spread some hoisin sauce inside, on both sides, and put a slice of pork belly or tofu, topped with iceberg lettuce and cilantro. Et voila!

Bon appétit!

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! 12/26/14 I Just Want To Eat! 12/26/14

Billy's Bakery in Tribeca, New York, NY

I discovered Billy's Bakery few years ago, going at their location in Chelsea, but, instead of indulging with cupcakes like most of the customers, I inhaled their delicious banana cream pie.

I discovered Billy's Bakery few years ago, going to their location in Chelsea, but, instead of indulging with cupcakes like most of the customers, I inhaled their delicious banana cream pie.

So, this time we were in Tribeca, in search for a dessert. As soon as we entered the place, there was this fantastic aroma invading our noses, making us even hungrier. This small place is less crowded than their flagship store and has the same oldies feel, thanks to the formica tables.

Interior at Billy's Bakery in Tribeca, New York, NY — Interior at Billy's Bakery in Tribeca, New York, NY

The first time I went to the Tribeca location, I could not resist to order my favorite cake and got a slice of that beautiful banana cream pie I was salivating in front of.

Banana cream pie at Billy's Bakery in Tribeca, New York, NY — Banana cream pie at Billy's Bakery in Tribeca, New York, NY

I noticed that the slice was smaller than what I used to have. Well, maybe they were too generous before, but I was a bit disappointed. But my disappointment did not last that long as the first bite was divine: lots of cream, light, not too sweet, with real chunks of banana, it was heaven.

The second time, we went for cupcakes and ordered two. I was glad to see that the box where they put them was made to hold them straight, as lots of places will give you a regular box and you will pray that they are not stuck altogether or tipped while transporting them.

Cupcakes at Billy's Bakery in Tribeca, New York, NY — Cupcakes at Billy's Bakery in Tribeca, New York, NY

Jodi got a vanilla cake with chocolate frosting, while I had a banana cake and Nutella frosting one.

Vanilla cake and chocolate frosting cupcake at Billy's Bakery in Tribeca, New York, NY — Vanilla cake and chocolate frosting cupcake at Billy's Bakery in Tribeca, New York, NY

Banana cake and Nutella frosting at Billy's Bakery in Tribeca, New York, NY — Banana cake and Nutella frosting at Billy's Bakery in Tribeca, New York, NY

Both frostings were good, not too sweet, although I wanted more of the Nutella taste in mine. The cake was unequal: the vanilla cake was a bit dry, while the banana one was perfect, the banana adding some moisture. Between the two, the banana - Nutella cupcake was the most successful.

Banana - Nutella cupcake at Billy's Bakery in Tribeca, New York, NY — Banana - Nutella cupcake at Billy's Bakery in Tribeca, New York, NY

In term of ratio cake / frosting, it was fine, although more frosting is always better.

Would I go back? Certainly, as I am already set on trying their banana pudding...

Enjoy (I did)!

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

I Just Want To Eat! 12/24/14 I Just Want To Eat! 12/24/14

Baja, Tex-Mex in Hoboken, NJ

Baja is a Tex-Mex restaurant located uptown Hoboken, several blocks from the second Charrito's location and far from East LA. I rediscovered this place recently, after several years of a hiatus, being disappointed in the past by their menu. I was just wondering if they changed anything; for instance, will their guacamole be homemade rather than store bought? Would they have a more interesting menu? That is what we would discover.

At the entrance, you cannot miss the bar with its large choice of tequila, and you may want to try some of their margaritas that seem to be popular considering the number of glasses the table next to us drank...

This place is of a nice size, with a decor that can be intriguing, especially the masks on the walls that some would find scary...

Menu wise, they serve the classics: tacos, burritos, chimichangas...and of course guacamole that was homemade.

Guacamole at Baja, Tex-Mex in Hoboken, NJ — Guacamole at Baja, Tex-Mex in Hoboken, NJ

When we went for dinner, Jodi tried the spinach quesadilla, made with four soft tortilla, Monterey Jack cheese, pico de gallo and spinach. sour cream and guacamole.

Spinach quesadilla at Monterey Jack cheese, pico de gallo and spinach. Sour cream and guacamole. — Spinach quesadilla at *Monterey Jack cheese, pico de gallo and spinach. Sour cream and guacamole.*

As you can see in the photo, there was tons of cheese and, although not a big fan of spinach except a la creme, I kind of liked it.

On my side, I went for the Alambre Cancun, a dish made of char-broiled chicken and shrimp brushed in a lemon-butter sauce.

Alambre Cancun at Baja, Tex-Mex in Hoboken, NJ — Alambre Cancun at Baja, Tex-Mex in Hoboken, NJ

That was delicious: perfectly cooked and seasoned, I loved the char on the chicken that was moist. We both got to pick sides with our dishes and chose the refried beans (I wonder if they make it).

Rice and refried beans at Baja, Tex-Mex in Hoboken, NJ — Rice and refried beans at Baja, Tex-Mex in Hoboken, NJ

That night, we got a dessert called Sopapillas, crispy flour tortilla pastries, coated with cinnamon sugar and served with vanilla ice cream.

Sopapillas at Baja, Tex-Mex in Hoboken, NJ — Sopapillas at Baja, Tex-Mex in Hoboken, NJ

I admit that I hesitated between this dessert and the tres leches. But sopapillas reminded me the time I lived in Paris and we were going with my friends Caroline and Arnaud to a place that is now unfortunately closed called Café Pacifico, near Gare Montparnasse. We used to go on the weekend just for that dessert. For sure it was different, the ice cream being the main component of the dish, topped with some fried tortilla, honey and cinnamon: the type of scrumptious dessert that makes you close your eyes for a minute so you only focus on the fantastic taste, forgetting the world around you. At Baja, the tortilla is the main component and the crispiness, as well as the slight greasiness makes it very comforting. I really liked it, but not to the point that I would go back just for this.

When we went for brunch couple of weeks later, we got some guacamole again (mandatory appetizer in Tex-Mex / Mexican restaurants for us), as well as some traditional brunch dishes made with eggs. Jodi ordered the Espinaca omelette, made with spinach and cheese (lots of it).

Espinaca omelette at Baja, Tex-Mex in Hoboken, NJ — Espinaca omelette at Baja, Tex-Mex in Hoboken, NJ

And I got huevos rancheros (two eggs over medium, fried corn tortillas, ranchero sauce and cheese).

Huevos rancheros at Baja, Tex-Mex in Hoboken, NJ — Huevos rancheros at Baja, Tex-Mex in Hoboken, NJ

We could pick our sides and chose refried beans and yuca fries that were delicious, crispy and not greasy, perfect with some guacamole on it.

Concerning the egg dishes, they were decent, but not earth shattering. I think that the huevos rancheros at La Isla, downtown Hoboken, are much better, but still, for the price, it is a good deal.

With my dish, I also ordered the abuela chocolate (Grand Mother's hot cocoa), that was good, especially with the cinnamon on top that enhanced the flavor.

Abuela chocolate at Baja, Tex-Mex in Hoboken, NJ — Abuela chocolate at Baja, Tex-Mex in Hoboken, NJ

We had a great dinner and a decent brunch at Baja: the food was good, reasonably priced and the service efficient. Would I go back? Yes, mainly for dinner.

Enjoy (I did)!

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

I Just Want To Eat! 12/22/14 I Just Want To Eat! 12/22/14

Flight in New York, NY

Flight is a Gastropub located on the Upper East Side, opened in October 2014, by Dermot Kelly (who is also the beverage director), Taukiv Azam and Executive Chef Golam. Although their logo has a wing, this is not a place for the aficionados of aviation, but more for the foodies who would like to enjoy a sampling (a flight) of drinks (beer, wine or whiskey) or food.

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

The decor is modern, with a European feel. There is the bar of course that cannot be missed, with its nice lighting:

Bar at Flight in New York, NY — Bar at Flight in New York, NY

And the dining room, split into two main sections: the main dining room shown below and the enclosed outdoor café where we had our dinner.

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

The menu is interesting: Chef Golam mixed classic dishes like fish and chips or onion soup, with others that were elevated with Asian influences like the Thai style meatballs, prepared with lemongrass, garlic,jalapeño, citrus, mint leaves and Thai sauce.

Thai style meatballs at Flight in New York, NY — Thai style meatballs at Flight in New York, NY

Or the Jumbo crab cake with mango, papaya, pineapple and red onion relish.

Jumbo crab cake at Flight in New York, NY — Jumbo crab cake at Flight in New York, NY

If you like spicy food, the Thai style curry chicken is definitely for you. Oh Boy, it is spicy!

Thai curry chicken at Flight in New York, NY — Thai curry chicken at Flight in New York, NY

The basmati rice helped a bit, as well as the delicious homemade pita that was on the table, or maybe it was the glass of 14 Hands Riesling from Washington state...

Pita at Flight in New York, NY — Pita at Flight in New York, NY

Glass of Riesling at Flight in New York, NY — Glass of Riesling at Flight in New York, NY

We also got to try butternut squash cooked two ways. First was a butternut squash and apple soup that was deliciously creamy and sweet.

Butternut squash soup at Flight in New York, NY — Butternut squash soup at Flight in New York, NY

And then the lobster ravioli, topped with a shrimp and bathed in a butternut squash and white truffle sauce.

Lobster ravioli at Flight in New York, NY — Lobster ravioli at Flight in New York, NY

That was an interesting combination as I usually see the butternut squash inside the ravioli, not outside! Staying with the Italian cuisine theme, I loved the wild mushroom risotto that was glazed with some white truffle oil, with just enough of it so we got the delightfully pungent smell without the overpowering taste.

Wild mushroom risotto at Flight in New York, NY — Wild mushroom risotto at Flight in New York, NY

The last dish I tried (before dessert of course) was the PEI mussels with Thai sauce that was fantastic and so flavorful (interestingly, I learned how to make mussels in Thai curry sauce at The Institute of Culinary Education the day before!).

Thai style PEI mussels at Flight in New York, NY — Thai style PEI mussels at Flight in New York, NY

For dessert, I was impressed to learn that Chef Golam makes all the desserts, as quite a few Chefs are not pastry Chefs and desserts are their weakness. But it was definitely a good way to end the meal. I tried the tiramisu as well as the brown bread ice cream that was a bit addictive.

Tiramisu at Flight in New York, NY — Tiramisu at Flight in New York, NY

Brown bread ice cream at Flight in New York, NY — Brown bread ice cream at Flight in New York, NY

This was definitely a good meal. If I had to name my favorite dishes, it would be the meatballs, mussels and the risotto, as well as the brown bread ice cream and its deliciously buttery caramel. My least favorite was the Thai curry chicken that, if not for the spiciness, was missing some depth. But overall, I think that Chef Golam took a risk in trying to craft such an eclectic menu and was able to create successful dishes. Chapeau!

Know that this was a tasting, so the photos do not show a full serving.

Enjoy (I did)!

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

I Just Want To Eat! 12/20/14 I Just Want To Eat! 12/20/14

Le Village in New York, NY

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

Le Village is a French restaurant located in the East Village that opened last January. This place is not totally unknown to me as it is the continuation of an incredible adventure Chef and owner Didier Pawlicki, who also own Taureau and La Sirene started few years ago with Table Verte: the first French vegetarian restaurant in the city. Yes, you read well: French vegetarian. If you are familiar with French cuisine, you will probably raise an eyebrow, but the principle is simple: make the garnish the star of the dish and do not try to imitate meat with tofu or tempeh. With Le Village, Chef Pawlicki kept the concept, appealing to the vegetarian, vegan and gluten free community, but still proposing few dishes for the carnivores. The result: a menu composed at 80% of vegetarian dishes and 20% of non vegetarian dishes.

Chef Didier Pawlicki of Le Village in New York, NY — Chef Didier Pawlicki of Le Village in New York, NY

There are few dishes I was familiar with, such as the sautéed Brussels sprouts with balsamic glazed strawberries

sautéed Bruseels sprouts at Le Village in New York, NY — sautéed Bruseels sprouts at Le Village in New York, NY

Or the gnocchi parisien au gratin:

Gnocchi parisien au gratin at Le Village in New York, NY — Gnocchi parisien au gratin at Le Village in New York, NY

But I was thrilled to see the ravioles de Royans à la crème:

Ravioles de Royans à la crème at Le Village in New York, NY — Ravioles de Royans à la crème at Le Village in New York, NY

Ravioles are French ravioli that are tiny, stuffed with comté cheese, garlic and parsley. When buying them, they look this way:

In France, you can find them in most supermarkets, but here, I could not find any. It was useless to ask the Chef if he knew a place to buy them as he told us that they come directly from France. At Le Village, he prepares them with heavy cream and truffle oil, but just enough to give a nice scent and taste, without overpowering the dish. I definitely recommend it!

We also got a surprise, as a welcome amuse bouche: foie gras au torchon, especially made by Chef Pawlicki, who explained to us the entire process that will definitely convince anybody who thinks that making foie gras is easy (not the I know anybody who would say that...).

Foie gras au torchon at Le Village in New York, NY — Foie gras au torchon at Le Village in New York, NY

Onion jam at Le Village in New York, NY — Onion jam at Le Village in New York, NY

Chouquettes at Le Village in New York, NY — Chouquettes at Le Village in New York, NY

The foie gras was served with gluten free chouquettes that are small choux, as well as an onion jam that paired perfectly with the foie gras.

Another classic was the French onion soup. Usually, it is done with chicken stock, but at Le Village, they make a vegetarian version of it that is pretty successful. You can even ask for some gluten free bread if you'd like.

Soupe a l'oignon at Le Village in New York, NY — Soupe a l'oignon at Le Village in New York, NY

For entrées, they kept the vegetarian cassoulet, making it even more hearty. For sure, you will not get the delicious flavor of an authentic cassoulet, but it is a beautiful version of it, where the Chef was able to make it better than what could have simply been a white bean dish.

Cassoulet at Le Village in New York, NY — Cassoulet at Le Village in New York, NY

But what was the best entrée of the evening for me was the coq au vin, a classic French dish where the rooster was replaced by a succulent chicken.

Coq au vin at Le Village in New York, NY — Coq au vin at Le Village in New York, NY

It was so flavorful, the poultry being perfectly braised and smothered in such a robust red wine sauce.

We also tried the Chou-fleur roti that was good, but I would have seen it more as a side than standing on its own like the cassoulet did.

Roasted cauliflower at at Le Village in New York, NY — Roasted cauliflower at at Le Village in New York, NY

We then got a festival of desserts prepared by Chef Pawlicki himself. I liked all of them, but my all time favorite (it was on Table Verte menu) is the banana brulée that is an homage of the Chef to his girlfriend who loves banana pudding, so he decided to create a French version of it.

Banana brulée at Le Village in New York, NY — Banana brulée at Le Village in New York, NY

The other surprising dessert was the fondant au chocolat, a gluten free version of a chocolate lava cake, made with chestnut flour. It was perfectly cooked, the center being delightfully liquid.

Frondant au chocolat at Le Village in New York, NY — Frondant au chocolat at Le Village in New York, NY

Fondant au chocolat at Le Village in New York, NY — Fondant au chocolat at Le Village in New York, NY

We also tried the pruneaux a l'Armagnac, that are prunes macerated in red wine, cinnamon, bay leaf and armagnac spirit, served with a homemade coconut sherbet that Jodi would have loved.

Pruneaux a l'Armagnac at Le Village in New York, NY — Pruneaux a l'Armagnac at Le Village in New York, NY

Next was a classic: profiteroles au chocolat, where the Chef used the chouquettes that were served with the foie gras.

Profiterolles au chocolat at Le Village in New York, NY — Profiterolles au chocolat at Le Village in New York, NY

The last dessert was an apple tart, also served with coconut sherbet. The crust was a puff pastry and there was some apricot compote in the bottom, that paired perfectly with the apples.

Tarte aux pommes at at Le Village in New York, NY — Tarte aux pommes at at Le Village in New York, NY

This was a delicious meal and Chef Pawlicki proves that if you are vegetarian, vegan or eat gluten free, you can get some delicious dishes. By adding few meat choices, he branches out to a wide range of customers that will really enjoy a meal there.

Oh, and no, you cannot pay with a bitcoin, even if you use the machine in the back of the dining room!

Bitcoin machine at at Le Village in New York, NY — Bitcoin machine at at Le Village in New York, NY

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! 12/19/14 I Just Want To Eat! 12/19/14

Recipe: White Bean Soup

During our trip to Florence, we had some amazing Tuscan white bean soup. This recipe is inspired from it. Enjoy (I did)! and bon appétit!

This recipe is inspired by our last trip to Tuscany.

Time: 2 hours 30

Ingredients:

4 cans of white beans (total of 60 oz)
3 oz of carrots
2 oz of celery
1 large onion
0.25 lb of pancetta
1 teaspoon of thyme

Preparation for the soup:

Onions for White Bean Soup — Onions for White Bean Soup

Carrots for White Bean Soup — Carrots for White Bean Soup

Celery for White Bean Soup — Celery for White Bean Soup

Pancetta for White Bean Soup — Pancetta for White Bean Soup

Cut the onion, carrots and celery in small cubes.

Cut the pancetta in small pieces (it can be challenging, so make sure your chef's knife is well sharpened).

Put the veggies and the pancetta in a pot with olive oil, salt and pepper. Cook on medium heat until the onions are soft and golden.

Preparation for White Bean Soup — Preparation for White Bean Soup

Add the beans, the thyme and 3 cups of water and cook for 2h30 uncovered on low heat.

Et voilà!

Bon appétit!

I Just Want To Eat! 12/18/14 I Just Want To Eat! 12/18/14

Taim in New York, NY

I discovered Taïm more than 2 years ago, as I was searching for the best falafel in the city. And it truly was for me the best one. Then, they opened an outpost in Soho that I did not get a chance to try until recently. Taïm (pronounce Ta-eem, that means in Hebrew tasty, delicious) is an all vegetarian hole in the wall that will flabbergast you.

It is a small place, so do not go with a large group unless you want to eat your meal somewhere else.

Falafel is their specialty and they serve them in three different flavors, as you can see on the photo above. So, we decided to go with a falafel sandwich, made with hummus, israeli salad, pickled cabbage and tahini sauce. Our choice of falafel was the traditional one, made with parsley, cilantro and mint.

Falafel sandwich at Taim in New York, NY

As you can see, they are generous with the tahini sauce! And these falafel, they were so good: not greasy, a bit crunchy and tasty. But, the highlight of the meal was the sabich, a delicious sandwich composed of sliced eggplant, fried to order, with an organic egg, parsley, hummus, israeli salad, pickled cabbage, tahini sauce and amba, a tangy mango pickle condiment popular in Middle-Eastern cuisine, that was literally dripping.

Sabich sandwich at Taim in New York, NY — Sabich sandwich at Taim in New York, NY

We definitely inhaled this sandwich, fighting for a bite. For sure, it is a bit messy to eat, but who cares!

To go with our meal, we ordered some of their specialty drinks. Fresh ginger-mint lemonade for me (great if you love ginger):

Fresh Ginger-Mint Lemonade at Taim in New York, NY — Fresh Ginger-Mint Lemonade at Taim in New York, NY

Pomegranate-Honey Iced Tea for Jodi (interesting taste):

Pomegranate-Honey Iced Tea at Taim in New York, NY

I am still convinced that Taïm is a great place to go, whether you are vegetarian or not. Would I go back? Hell, yeah!

Enjoy (I did)!

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