Eatery, Theater District, NYC, New York

Eatery, Theater District, NYC, New York

Eatery was on my list of restaurants to visit as, each time we passed in front of that place, it was packed. So it got me curious. This casual place serves New American cuisine prepared by Executive chef James Henderson, with lots of Asian influence and with quite a nice selection of gluten free and vegetarian dishes. 

Eatery, Theater District, NYC, New York

We decided to share some dishes selected from the mouth watering appetizers section. We started off with the tempura calamari that was served with hijiki (brown sea vegetable used in Japanese cuisine), fresh mango (not ripped) and a white ponzu sauce.

Calamari tempura at Eatery, Theater District, NYC, New York

Calamari tempura at Eatery, Theater District, NYC, New York

I loved it: it was crispy, not greasy and the calamari was not rubbery at all. I also liked the sauce that was not spicy and a bit sweet. 

The second appetizer was the grilled camembert cheese, served with port wine drunken gapes and bread.

Grilled camembert at Eatery, Theater District, NYC, New York

Grilled camembert at Eatery, Theater District, NYC, New York

Grilled camembert at Eatery, Theater District, NYC, New York

If you love cheese, this dish is for you! I love grilled camembert for its gooeyness and creaminess. I highly recommend it.

The third dish was the mascarpone and ricotta dumplings.

Mascarpone and ricotta dumplings at Eatery, Theater District, NYC, New York

Prepared with oyster mushrooms, oven dried tomatoes and Niçoise olives,  it was a sublime appetizer: the dumplings were delicious, with a thin shell perfectly cooked and all the elements on the dish worked well together. The sauce the dumplings were bathed in was so good that I would have licked the plate...

The only disappointing dish was the "stacked" seared tuna.

Stacked seared tuna at Eatery, Theater District, NYC, New York

Stacked seared tuna at Eatery, Theater District, NYC, New York

It was composed of grilled portobello mushroom, vine ripened tomatoes, pesto and balsamic glaze. It was unfortunately bland and the tomatoes were a bit mushy.

For dessert, we decided to order the almond cake that was so good that we literally inhaled it.

Almond cake at Eatery, Theater District, NYC, New York

Overall it was a delicious meal and the only negative besides one dish was the noise level. Would I go back? For sure, probably for brunch to try their beignets or Corn Flake French toast!

Enjoy (I did)!

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

Pigalle in New York, NY

Pigalle in New York, NY

Ah, Pigalle! Wait: I am talking about the restaurant in the theater district, not the risqué area in Paris! Located next to the Hilton hotel, this French brasserie has been there for years, feeding large number of tourists looking for a French experience at a reasonable price. It has been a while since we last dined there, and we recently ended up there at two different occasions. The first time was for breakfast, as we were looking for a place for a large group Midtown West. We were 14 people and a simple click on OpenTable made the trick. The second time was for dinner. 

Salt and pepper at Pigalle in New York, NY

For breakfast, you have a choice between the buffet, that offers basic breakfast items like eggs, bacon, French toast or waffles, for less than $22 or the regular menu. We went for the later. 

Jodi got the scrambled eggs and toast. 

Scrambled eggs at Pigalle in New York, NY

I got the salmon Benedict, one of my favorite brunch dishes. 

Eggs benedict at Pigalle in New York, NY

Both dishes were good, the poached eggs of the Benedict being perfectly runny. 

Eggs benedict at Pigalle in New York, NY

However, I did not like the potatoes and wished I switched them for fruit. 

For dinner, I started with the escargots. 

Escargots at Pigalle in New York, NY

Escargots at Pigalle in New York, NY

I thought I would get the usual buttery sauce, but it was a bit different, the sauce tasting less buttery than usual and containing some leaves that I took for spinach. It was still good and I enjoyed it with the fresh bread they brought us at the beginning of the meal. 

Bread at Pigalle in New York, NY

For her entrée, Jodi ordered the Quiche Lorraine, that was served with few greens. 

Quiche Lorraine at Pigalle in New York, NY

I was a good rendition of that dish: the quiche was fluffy, with some ham that gave a nice smokiness. 

On my side, I went for the moules frites. 

Moules frites at Pigalle in New York, NY

It was very good, the sauce, made with onions, tomatoes, cream and I believe white wine being the best part, delicious with either bread or French fries (yes, I always dip my fries in the sauce). 

French fries at Pigalle in New York, NY

For dessert, we opted for the chocolate mousse. 

Chocolate mousse at Pigalle in New York, NY

Made with bittersweet chocolate, it was light and not too sweet. The only regret was that there was not enough whipped cream,which turned out to be not homemade. 

I like Pigalle: the food is decent, with a wide range of brasserie dishes, at reasonable prices, served in a pretty authentic decor. 

Enjoy (I did)!

And remember: I just want to eat!

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

Brunch at Perilla in New York, NY

It has been a while we had brunch at Perilla. I think it was few weeks after they opened in 2007, as we were catching up on old episodes of Top Chef, Chef and owner Harold Dieterle having won the season 1. I remember that Jodi got a delicious grilled cheese with a tomato soup: this was the first time I had this combination, although I realize today that it is pretty common. 

I like the decor that has a retro feel, maybe because of the orange banquette. Concerning the food, it is not your usual brunch menu, although some of the items there are pretty standard, but prepared with a twist. If you are vegetarian, you will only have few choices: the doughnuts (not bad...) and the kale salad, as well as a side of eggs, but I am sure that they can accommodate requests. We started off our meal with coffee and tea. For me, there was of course a double espresso and they brought us some freshly made blueberry muffins.

For her entrée, Jodi ordered the Berkshire smoked ham sandwich, that was served with a beer and cheddar soup. 

The sandwich was delicious, the bread being a brioche with a nice crunch and the ham being perfectly paired with sauerkraut. But I admit that my main focus was on the soup that was fantastic: tasty and creamy.

On my side, I got the Dutch baby pancake, that was made with huckleberry, apple, mascarpone, powdered sugar and pistachios. It was the first time I had Dutch pancakes and I loved it, although I would have passed on the berries.

This was a good brunch, original and I look forward to go back to Perilla to try their dinner menu. 

Enjoy (I did)!

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

East LA in Hoboken, NJ

East LA in Hoboken, NJ

East LA is a Mexican restaurant in Hoboken known for his Margherita rather than its food. We went there few times and the food was ok, not making you rave about it. Their best dish is definitely the omelet with guacamole, but we wanted something different when we went back for brunch. 

Dining room at East LA in Hoboken, NJ

They first brought us a generous amount of salsa that we complemented with some delicious guacamole. 

Chips and salsa at East LA in Hoboken, NJ

Guacamole at East LA in Hoboken, NJ

We decided to share our entrées and first ordered the Huevos rancheros, one of my favorite egg dish for brunch. 

Huevos Rancheros at East LA in Hoboken, NJ

It was composed of two over easy eggs on a soft corn tortilla, cheddar and jack cheese, salsa, and served with pinto beans and rice. It was good, but had nothing special that would make it come back just for it, like the Huevos rancheros at La Isla, several blocks away. 

French toast at East LA in Hoboken, NJ

The second entrée was a big disappointment: the French toast. The description of the dish was mouth watering, but did not reflect what we had in our plate. It said:"egg bread dipped in a rich custard batter and grilled till golden, topped with sweet butter, strawberries and banana". 

Strawberries for French toast at East LA in Hoboken, NJ

This looked like a sad French toast: dry, the banana were nowhere to be found and the frozen strawberries were freezing cold. 

Syrup at East LA in Hoboken, NJ

They also brought us some cheap syrup that only upped the sugar level... 

So, yes, this was very, very disappointing. Would I go back? Probably not: if I want French toast, I'll go to The Cuban that serves a tres leches one that is to die for!

Enjoy (I did)!

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

David Burke's Fabrick in NYC, New York - CLOSED

I have been a fan of David Burke's restaurants since I went to David Burke Kitchen and Fishtail, both for restaurant week, besides of course seeing him on TV, sometimes competing against other Chefs. So this time we decided to go to Fabrick, a restaurant located in the Archer Hotel, in the fashion district (hence the name). I love that place: the decor has something elegant and casual at the same time. When you enter the hotel, on the right, you first see the bar and its comfortable seating area. Très chic!

Then, there are the different parts of the dining room, with its impressive ceiling and bright colors, especially the red and yellow.

Another reference to the fashion industry is the drink menu, modeled as a swatch.

We went for brunch and I have to admit that their brunch was very original and definitely mouth watering. You will be amazed by the creativity of the Chef. Imagine for example, that they serve an avocado panna cotta or angry egg tacos, that are made with chorizo, eggs, cheese and caramelized onions.

This was a very playful dish, a nice take on a chorizo omelet. I admit that we did not know it was this way and it did not measure up with the Fabrick omelet that Jodi ordered.

It was a good omelet, made with bacon, spinach, american cheese and roasted tomato, but, after the delicious tacos, it seemed unimaginative. The omelet came with some toast, jelly and butter that was sitting on a rectangle of salt, similar to the butter presentation at Fishtail.

The second appetizer we ordered was incredible: the French toast nuggets.

This is a dish perfect to share, although I admit that I could have eaten all of it: it was one of the best French toast I ever had! I did not really care about the fruit, that probably makes people feel less guilty by eating something healthy; No, the best part was the French toast itself that was perfectly made: the bread was well soaked and had a very slight crunch on the outside. I should mention that they were served with a fantastic maple bourbon sauce.

The last dish I tried was the lobster BLT steamed buns. I decided to go with half a lobster, that was probably a smart move as, with all the food we ordered, I would not have been able to eat a whole one. This was a great take on a lobster roll, where the roll was replaced by buns (bao).

There were four buns, that were filled with lobster smothered in a spicy you mayo, candied bacon, tomato and jalapeño. Not only the presentation was amazing, but this dish, perfect for sharing, was delicious, even if the ration lobster / bun was a bit unbalanced in favor of the bun.

I loved my brunch at David Burke Fabrick and it was as expected: delicious and original. The two highlights were definitely the lobster buns and the French toast nuggets that I highly recommend. Would I go back? For sure, but this time, I'd like to try their dinner menu: their matzo ball soup with confit chicken and chicken liver toast seems fantastic, as well as the lobster dumplings. Chapeau Chef Burke!

Enjoy (I did)!

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

The Burger Bistro in the Upper East Side, New York, NY

The Burger Bistro in the Upper East Side, New York, NY

We noticed The Burger Bistro when we went to Frère de Lys, few months ago and it was on my list, but I admit that that list starts to be a bit long...So I forgot about it until I was looking for a burger place close to The Metropolitan Museum. We could have gone to Bareburger, located on the next block of The Burger Bistro, but we wanted a change.

Dining room at The Burger Bistro in the Upper East Side, New York, NY

It is not a big place and besides the nice warmth the exposed bricks are bringing, it has nothing special. Or maybe the large painting of the Brooklyn bridge is worth mentioning. Well, this franchise started in Brooklyn, Bay Ridge and Park Slope. But the most noticeable part of it is that the text is written backward and you can only read it in the mirror on the opposite side.

Menu wise, it is simple: build your own burger, one of my favorite as it offers plenty of combinations:

• First you pick the patty: beef, Kobe beef, turkey, lamb, chicken, tuna or veggie. You also chose the temperature, from black and blue to extra well done.
• Then, you pick the cheese: american, blue cheese, gruyere, cheddar, swiss...
• The toppings: caramelized onions, frizzled onions, bacon, guacamole...The most interesting ones being the buffalo shrimp.
• Then, you choose the roll: brioche, whole wheat, garlic bread...
• Last the sauce: chipotle mayo, blue cheese...It will come on the side.

To order, you simply check the box in front of your choice, directly on the menu.

Menu at The Burger Bistro in the Upper East Side, New York, NY

After couple of minutes of few sips of root beer, our burgers came.

Root beer at The Burger Bistro in the Upper East Side, New York, NY

When they came, I thought they looked spectacular! Jodi ordered a beef patty with sharp cheddar, caramelized onions, on a brioche roll.

Burger at The Burger Bistro in the Upper East Side, New York, NY

Burger at The Burger Bistro in the Upper East Side, New York, NY

On my side, I ordered a beef patty with gruyere and blue cheese, caramelized onions, on a brioche roll. I went for the toppings of the avalon burger at Ted's Montana Grill, that I highly recommend and that is one of the best burgers in town.

Burger at The Burger Bistro in the Upper East Side, New York, NY

Burger at The Burger Bistro in the Upper East Side, New York, NY

As you can see on the photos, they were not cheap in toppings and I could not wait for that first bite. Unfortunately, it was disappointing: the beef patty was overcooked and dry.

Burger at The Burger Bistro in the Upper East Side, New York, NY

For the sides, we got the homemade potato chips and the tater tots.

Homemade potato chips at The Burger Bistro in the Upper East Side, New York, NY

Tater tots at The Burger Bistro in the Upper East Side, New York, NY

I liked both of them, but preferred the tater tots that were succulent: crispy and not greasy. The chips had some seasoning that was probably BBQ inspired.

I left The Burger Bistro disappointed: they would not have overcooked the patty, it would have been phenomenal burgers. Would I go back? Maybe.

Enjoy (...)!

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

Benjamin Steakhouse in New York, NY

Benjamin Steakhouse in New York, NY

I think I heard my colleague Abe talk about Benjamin Steak House for the past two years, this place being supposedly the best steakhouse in town. I love my steaks and New York offers lots of options when it comes to meat, so I was eager to see if Benjamin Steakhouse would be the Holy Grail, topping the Ruth's Chris, Bobby Vans or Old Homestead. Yes, I did not mention Peter Luger that is another category that lives up to its name. In fact, the owners of Benjamin Steakhouse use to work at Peter Luger, not that it is a guarantee of any sort, as working in a steakhouse does not mean you know how to cook a steak. So, we went on a Wednesday night and I admit that the fact that the place was packed was a good sign. 

When you enter the restaurant, there is a long hallway with the walls alternating bottles of wine and photos of celebrities.

Entrance of Benjamin Steakhouse in New York, NY

We were seated on the first floor that was already impressive, with its very high ceiling in the center, going all the way up to the second floor that seemed also to be crowded. Like any steakhouse, it had this masculine feel, but I truly appreciated the fact that the lights were not too dim, so I could see what I was eating. 

Dining room at Benjamin Steakhouse in New York, NY

Menu wise, it was fairly standard and I did not see any dish that would have made Benjamin Steakhouse unique. Don't get me wrong: I was not looking for creativity, but solely for authenticity and taste, my choice being anyway set for a ribeye, my favorite cut. Of course, like most of the restaurants of that sort, it started of with the bread basket, that I only touched for the photo, pacing myself for what was coming. 

For the appetizer, we shared a bunch of dishes:

Shrimp cocktail (ok, pretty simple, but at least it was jumbo shrimp that were perfectly cooked):

Shrimp cocktail at Benjamin Steakhouse in New York, NY

Crab cakes (nice, lots of lump crab, but slightly on the dry side):

Crab cakes at Benjamin Steakhouse in New York, NY

Crab cake at Benjamin Steakhouse in New York, NY

And the best: the slab of Canadian bacon! Now that's a bonus point for this place and I wish all steakhouses would have that on their menu. It might be a heart attack on a plate, but when you go to a steakhouse, you know you will not have a healthy meal, even if you order steamed broccoli with your steak!!!

Slab of Canadian bacon at Benjamin Steakhouse in New York, NY

Between the smell and the taste, I was in heaven, especially after pouring a bit of Benjamin steak sauce on it. 

Steal sauce at Benjamin Steakhouse in New York, NY

Then came my ribeye: nice piece of meat, with a beautiful char on top. I ordered it medium rare and proceeded to cut it to see if it was cooked as ordered. The first cut on one side was a bit tough, so I tried somewhere else. The meat was definitely not as tender as expected and there were quite few nerves. Disappointing.

Ribeye at Benjamin Steakhouse in New York, NY

Ribeye at Benjamin Steakhouse in New York, NY

Then, I thought all the juice would be released when cut, but it was not really the case... Flavor wise, it was just ok. So, I can say that I was very disappointed, especially as I was expecting a great steak. 

For the sides, we tried:

The French fries (not crispy):

French fries at Benjamin Steakhouse in New York, NY

Onion rings (well done):

Onion rings at Benjamin Steakhouse in New York, NY

Creamed spinach (delicious):

Creamed spinach at Benjamin Steakhouse in New York, NY

Sautéed mushrooms:

Sautéed mushrooms at Benjamin Steakhouse in New York, NY

Fortunately, the desserts were delicious. I tried the key lime pie, that was not too sweet and the cheesecake, that was pretty good. Both of them were served with a scoop of schlag or whipped cream. At least, they could have brought a big bowl of whipped cream to make it a bit more spectacular!

Key lime pie at Benjamin Steakhouse in New York, NY

Cheesecake at Benjamin Steakhouse in New York, NY

I should mention that they have a nice wine list and we had a fantastic Châteauneuf-du-Pape ("The Pope's new castle").

Châteauneuf-du-Pape ("The Pope's new castle") at Benjamin Steakhouse in New York, NY

Châteauneuf-du-Pape ("The Pope's new castle") at Benjamin Steakhouse in New York, NY

Last was the service: rude and a bit pushy on the wine, probably because it is were restaurants make most profit. I guess some people feel that having a rude service is part of the experience in a steakhouse. Not me. Alright, so this is the perfect example that food is subjective. Abe likes it; I do not. So I guess you know what I will say if you ask me if I would go back...

Enjoy (...)!

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

Terakawa Ramen in NYC, New York

Terakawa Ramen in NYC, New York

Terakawa Ramen is a Japanese ramen bar with two locations: Gramercy and Midtown. This is the latter that we tried. We went early on a Saturday, thinking that, like most ramen shops in the city, there would be a line quickly forming in front of the restaurant. 

Dining room at Terakawa Ramen in NYC, New York

Condiments at Terakawa Ramen in NYC, New York

People arrived just few minutes after they opened and the dozen seat place was filled with hungry customers. We started our meal with pork gyoza, these delicious fried dumplings that are my favorite appetizers, with pork belly buns, when I go to a ramen shop.

Pork Gyoza at Terakawa Ramen in NYC, New York

Pork Gyoza at Terakawa Ramen in NYC, New York

These gyoza were really good: the filling was tasty and the shell, deliciously crunchy and slightly charred on one side.

For the ramen, I got their signature one: the Terakawa ramen, made with bamboo shoots, scallions, red ginger, kikurage mushroom and roasted pork, in a pork bone broth.

Terakawa Ramen at Terakawa Ramen in NYC, New York

Terakawa Ramen at Terakawa Ramen in NYC, New York

Jodi ordered their Miso ramen, made with bamboo shoots, scallions, kikurage mushroom and roasted pork, in a chicken and pork broth.

Miso Ramen at Terakawa Ramen in NYC, New York

Miso Ramen at Terakawa Ramen in NYC, New York

Both ramen were good, but I admit that I had a preference for the Terakawa soup that had a milky broth very tasty. The roasted pork was good and tender, and the boiled egg as I like, with a runny yolk, although slightly less cooked is even better. Last, the noodles were perfectly cooked, the one in the Terakawa ramen being thinner than the one in the miso soup.

Miso Ramen at Terakawa Ramen in NYC, New York

Terakawa Ramen at Terakawa Ramen in NYC, New York

This was a good ramen place and I am surprised that there is no line in front of it. Well, that's fine with me in fact!

Enjoy (I did)!

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

Breakfast at Maison Kayser in New York, NY

Maison Kayser in New York, NY

If you would like to be in Paris for a cheap price and without being jet lagged, an easy way is to go to Maison Kayser. There are quite a few in the city, but, the best spot to avoid the crowd is their location in the flatiron. This is the kind of place where you are mesmerized by all the goodies they sell, from bread, cakes, sandwiches to viennoiseries. 

Maison Kayser in New York, NY

Maison Kayser in New York, NY

There, the staff, dressed with striped shirts cordially serves patrons avid to try some of Eric Kayser specialty, made with an incredible craftsmanship. 

Dining room at Maison Kayser in New York, NY

Table at Maison Kayser in New York, NY

We tried different things there. Of course, the bread and they have a nice bread basket for $5 that is worth it, although know that you do not know in advance what bread you are going to get and that if you have a nut allergy, you should tell them when ordering.

Bread basket at Maison Kayser in New York, NY

Jam at Maison Kayser in New York, NY

Nutella and jam at Maison Kayser in New York, NY

Bread basket at Maison Kayser in New York, NY

Butter at Maison Kayser in New York, NY

Tartine at Maison Kayser in New York, NY

I loved the rustic way it was presented and was surprised by the packaging of the jam and honey. It was also served with some Président demi-sel (salted) butter that was delicious. In term of variety, they gave me a baguette, poppy seed and walnut bread.

We also tried their viennoiseries that are succulent, whether it was a pain au chocolat (chocolate croissant), or the brioches (they have few different choices, from plain to au sucre or pralines).

Pain au chocolat at Maison Kayser in New York, NY

Brioche at Maison Kayser in New York, NY

Brioche au sucre at Maison Kayser in New York, NY

Brioche aux pralines at Maison Kayser in New York, NY

Of course, a good breakfast is not complete without a good espresso, and theirs is perfect, as well as an orange juice. I should mention that they serve their espresso, coffee or tea with a little financier that is delicious.

Espresso and orange juice at Maison Kayser in New York, NY

Financier at Maison Kayser in New York, NY

I really like this place and definitely recommend it for a nice breakfast à la Française.

Enjoy (I did)!

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

Baked, Bakery in TriBeca, New York, NY

Baked, Bakery in TriBeca, New York, NY

Started in 2005 in Brooklyn, Baked opened its first Manhattan outpost in Tribeca last November. And you know what? I am glad they did! Let's talk about the space first. It used to be a burlesque club, so no wonder why you have a pole at the entrance, except that this one is a cake pole...

Baked, Bakery in TriBeca, New York, NY

Cake pole at Baked, Bakery in TriBeca, New York, NY

In the back, is the medium size room where one can enjoy a quiet time or watch what is going on in the small kitchen.

Dining room at Baked, Bakery in TriBeca, New York, NY

We went there quite few times, for breakfast, but also in the afternoon, never for lunch. I of course got a double espresso (a bit bitter) and Jodi some tea.

Espresso and tea at Baked, Bakery in TriBeca, New York, NY

But if I were to go back to Baked, it would not be for that! Their viennoiseries and cookies are awesome. For instance, they have an almond croissant that is to die for and I do not care if, traditionally, almond croissants are day old croissants. This one was flakey, buttery, crispy, with a nice amount of almond paste inside.

Almond croissant at Baked, Bakery in TriBeca, New York, NY

Even better is their cinnamon roll, one of the best I ever had: light, with a perfect glazing and just enough cinnamon to make it stand out. My only regret: it was too small...

Cinnamon roll at Baked, Bakery in TriBeca, New York, NY

Cinnamon roll at Baked, Bakery in TriBeca, New York, NY

Another good treat is their banana bread that has chocolate chips in it. Very good, with a nice banana taste, but not enough chocolate...

Banana bread at Baked, Bakery in TriBeca, New York, NY

If you have a sweet tooth, they have interesting cookies. First is the traditional chocolate chunk cookie, that, although does not beat City Bakery, was delicious, chewy, buttery and with a generous amount of chocolate.

Chocolate chunk cookie at Baked, Bakery in TriBeca, New York, NY

Chocolate chunk cookie at Baked, Bakery in TriBeca, New York, NY

This is for sure not original, compared to the Brooksters, a brownie baked tart, filled with chocolate chunk cookie batter.

The Brooksters at Baked, Bakery in TriBeca, New York, NY

The Brooksters at Baked, Bakery in TriBeca, New York, NY

I mean, look at all this chocolate! You just need to pop that for few seconds in the microwave to make it even more decadent.

I also tried their whoopie pie that is a dark chocolate cookie sandwich with a vanilla buttercream filling. It was just ok for me; I guess I did not find yet a whoopie pie that sweeps me off my feet. But Jodi and her cousin Rebecca loved it (just saying).

Whoopie pie at Baked, Bakery in TriBeca, New York, NY

Now, one of their best bar is for me the twix bar or The salted caramel, made of a thick shortbread base, a rich salted caramel center and topped with  dark chocolate ganache and fleur de sel.

Salted caramel bar or twix at Baked, Bakery in TriBeca, New York, NY

Salted caramel bar or twix at Baked, Bakery in TriBeca, New York, NY

I love twix and their rendition of the delicious chocolate bar is phenomenal: very addictive, they were able to make it their own by using salted caramel and added fleur de sel. This is definitely a bar I recommend.

Baked is definitely a bakery to know and I am glad that I do not have to go to Brooklyn to enjoy it. So, I guess that after reading this post you understand that will surely be back there...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!

Brunch at Mikie Squared in Hoboken, NJ

Mikie Squared in Hoboken, NJ

It's been a while since we wanted to try Mikie Squared Bar and Grill in Hoboken and what convinced us to go that time was after an encounter with one of my colleagues in the bus from New York, who told me that he loves the brunch there. 

This is a casual place, with not too many tables with an interesting menu that goes from American to Mexican dishes. So, we could not miss ordering their homemade guacamole. 

Homemade guacamole at Mikie Squared in Hoboken, NJ

Homemade guacamole at Mikie Squared in Hoboken, NJ

When they brought it to the table (it is not done table side), we could see that it was not made to order, as it had few brown spots, despite the amount of lime they put in it (too much to my taste) and the pit that they kept in it. I admit that I did not like the texture that was way too smooth, making me think that they make it in a blender. 

For her entrée, Jodi went for the homemade mozzarella and tomato salad that was good, the cheese being well made and soft, as opposed to rubbery. 

Homemade mozzarella and tomato at Mikie Squared in Hoboken, NJ

On my side, I went for the huevos rancheros, one of my favorite brunch dishes. Well, they were advertising for it, so I was hopeful it would be delicious. 

Mikie Squared in Hoboken, NJ

It was made with a crispy tortilla, two fried eggs, black beans, Monterey Jack cheese, topped with ranchero sauce and guacamole. It also came with toast, making it a complete brunch dish. The plate would have looked good if it was not from the brown guacamole that did not look appetizing at all. 

Huevos rancheros at Mikie Squared in Hoboken, NJ

Huevos rancheros at Mikie Squared in Hoboken, NJ

Also, the eggs were overcooked. 

Huevos rancheros at Mikie Squared in Hoboken, NJ

So it was just ok and did not at all measure up with the huevos rancheros served at La Isla, couple of block away. I was a bit disappointed to say the least. Would I go back? Not sure: there are so many other options with amazing food in Hoboken, such as La Isla mentioned before, The Cuban, Bin 14, The Madison Bar and Grill...

I have a question for you: what is your favorite brunch dish?

Enjoy (...)!

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

Menkui-Tei Ramen Shop in The East Village, New York, NY

Menkui-Tei Ramen Shop in The East Village, New York, NY

Yes, I know: I sat a bit on that post about Menkui-Tei, the ramen shop located on court street, especially as it has been under renovation since October...I try to post right away, but this one slipped my mind. Anyway, reading this might make you want to check the place once they reopen! 

Bar at Menkui-Tei Ramen Shop in The East Village, New York, NY

Kitchen at Menkui-Tei Ramen Shop in The East Village, New York, NY

I know this place as well as the one on 56th street that I discovered few years ago, and both serve some delicious ramen. The last time I went, I decided to order the Tonkotsu ramen that is made with a pork broth, roasted pork, bean sprouts, scallions, a boiled egg and, of course, noodles. 

Tonkotsu ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

Tonkotsu ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

Tonkotsu ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

Tonkotsu ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

Jodi got the Kinoko tofu ramen made of tofu, mixed mushrooms, vegetables in chop suey vegetable broth. She asked for a boiled egg. 

Kinoko ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

Kinoko ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

This one was a bit bland compared to the tonkotsu ramen and the egg was too cooked, the yolk not being runny. The tonkotsu however was delicious and the milky broth was delicious.

Tonkotsu ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

Kinoko ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

The noodles were perfectly cooked and allowed a nice slurpiness (a new word invented by the fans of ramen...). I love my tonkotsu ramen and the best proof is this:

Tonkotsu ramen at Menkui-Tei Ramen Shop in The East Village, New York, NY

I should mention the appetizer we got: veggie gyoza. They were good, but not as good as pork gyoza, as I find them less tasty.

Veggie gyoza at Menkui-Tei Ramen Shop in The East Village, New York, NY

Veggie gyoza at Menkui-Tei Ramen Shop in The East Village, New York, NY

So, Menkui-Tei has some good stuff, for affordable prices. You may want to check it out. As far as I am concerned, I'll be back as soon as they reopen.

Enjoy (I did)!

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

Cercle Rouge, French Bistro in Tribeca, New York, NY

Cercle Rouge, French Bistro in Tribeca, New York, NY

Cercle Rouge is a French Bistro that I recently discovered in Tribeca. With an elegant decor (I love the red round (cercle means circle) couch at the entrance, it features classic bistro dishes such as the escargots, mussels or canard a l'orange. On top of that, they offer few selections from their raw bar and...a burger, as well as wings.

Dining room at Cercle Rouge, French Bistro in Tribeca, New York, NY

Dining room at Cercle Rouge, French Bistro in Tribeca, New York, NY

Dining room at Cercle Rouge, French Bistro in Tribeca, New York, NY

Live music at Cercle Rouge, French Bistro in Tribeca, New York, NY

In January, they have live music and it seems that they will continue providing entertainment in the coming months.

I was really excited to try two dishes that I identified before making the reservation. The first one was the escargots. 

Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

This was the classic version, with garlic, parsley and butter and I could not stop dipping some pieces of baguette in this delicious sauce.

Baguette Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

The second dish was the veal kidney. I know, some of you probably consider kidney to be a creepy meat, but I love it and was glad they had it on the menu. Usually, I see veal kidney served with potatoes or risotto, but never with penne in a mushroom sauce. In fact, the menu does not call it a sauce but a gratin. Well, I am not sure why they called it a gratin and I do not really care, considering that it was an amazing dish, although the kidney was a bit tough. They would have served the penne with the porcini mushrooms alone, I would have also enjoyed it very much. Maybe they can propose it as a dish!

Veal kidneys Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

Jodi simply ordered the salade de thon frais grillé, that is seared tuna, frisée, beet and lentils salad. Simple, but good, with a perfectly seared tuna (Jodi asked for a rare temperature).

Seared tuna salad Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

We finished the meal with a succulent chocolate mousse, served with whipped cream (I doubt it was homemade) and a crepe waffle that was deliciously buttery. And as we shared the dessert, they nicely gave us two waffles...

Chocolate mousse Escargots at Cercle Rouge, French Bistro in Tribeca, New York, NY

I really liked our dinner at Cercle Rouge. I would definitely go back there, maybe for brunch as I'd like to try their oeuf meurette or merguez sandwich.

Enjoy (I did)!

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

The Ultimate Guide to The Gansevoort Market in New York, NY

The Gansevoort Market in New York, NY

I guess the new trend in New York is opening marketplaces with a wide range of food stalls. We had Chelsea Market, the Food Court at The Plaza or the Gotham West Market to name a few; now, we have the Gansevoort Market, freshly opened in October 2014. Located in the heart of the Meat Packing District (MePa if you want to sound trendy), it welcomes a bunch of different cuisines, from American to French to Thai, without forgetting Italian, Lebanese, Mexican, Japanese, and I am sure I missed few...

The Gansevoort Market in New York, NY

The Gansevoort Market in New York, NY

We went to few of those, but only for the blog of course (it is so hard to be a food blogger, right?). Here is what we tried:

Bruffin Café (American):

Bruffin Café at The Gansevoort Market in New York, NY

The café took the name of their creation: the bruffin, a brioche muffin that is declined in many flavors corresponding to the country they represent. For instance, the French bruffin showed below is made with bacon, brie and gruyere.

French Bruffin at Bruffin Café at The Gansevoort Market in New York, NY

French Bruffin at Bruffin Café at The Gansevoort Market in New York, NY

French Bruffin at Bruffin Café at The Gansevoort Market in New York, NY

French Bruffin at Bruffin Café at The Gansevoort Market in New York, NY

The American is made with buffalo white chicken, hot sauce and blue cheese.

American Bruffin at Bruffin Café at The Gansevoort Market in New York, NY

It is a nice creation, that probably emerged after the cronut craze. The French bruffin was delicious and reminded me a bit of a twist on a quiche, of course mainly because of the bacon and gruyere. 

Jodi also went for their coconut bar, but it was just ok, and it is the first time I see her not finish something with coconut...

Coconut Bar at Bruffin Café at The Gansevoort Market in New York, NY

---

Crêpe sucre (French):

Crêpe sucre at The Gansevoort Market in New York, NY

Who does not love crêpes? Not me for sure and I was pretty excited to try it. They have sweet and savory crêpes, some fairly traditional like the ham, gruyere and egg. Prices are a bit high (the ham, gruyere and egg is $12), but it reflects the overall prices in the market. Also, if the crêpe is good, it might be worth it!

Butter and sugar crepe at Crêpe sucre at The Gansevoort Market in New York, NY

I tried their butter and sugar crêpe that was quite good and had a perfect amount of butter and sugar in it. I had powdered sugar, but know that you can go for some exotic one: coconut, cinnamon, lavender...

Mushroom crepe at Crêpe sucre at The Gansevoort Market in New York, NY

On the savory side, Jodi chose one of their specials, made with mushroom, ricotta and truffle (oil I guess). I thought it was pricey and did not deliver. The crepe itself, made with buck wheat was good, but did not have this slight crispiness that an authentic one would have. I think she should have gone for the classic ham, cheese and egg that seems to be yummy. Next time...

---

Ed's Lobster Bar (seafood):

Ed's Lobtser Bar at The Gansevoort Market in New York, NY

The first time we went to the Gansevoort Market, I could not rest having a lobster roll: I simply love this elegant sandwich. 

Ed's Lobtser Bar at The Gansevoort Market in New York, NY

For close to $20, you get a roll and some homemade potato chips. The lobster roll was really good, with nice chunks of lobster that was not smothered in mayonnaise, letting the lobster be the star of the dish. And the roll was heavenly buttery, because of the generous brush of butter inside it... 

Lobster roll at Ed's Lobtser Bar at The Gansevoort Market in New York, NY

Lobster roll at Ed's Lobtser Bar at The Gansevoort Market in New York, NY

Lobster roll at Ed's Lobtser Bar at The Gansevoort Market in New York, NY

Lobster roll at Ed's Lobtser Bar at The Gansevoort Market in New York, NY

---

Sushi Dojo Express (Japanese):

Sushi Dojo Express at The Gansevoort Market in New York, NY

My friend Kenta from Tabelog US, a great review site that is quickly expanding, is always posting photos taken at Sushi Dojo, a Japanese restaurant located in the East Village. So we decided to try their express version at The Gansevoort Market, although we understood, just looking at the size of the kitchen that the menu would be limited. And it was... If you are vegetarian, this is not a place for you as we did not see any vegetarian dishes on the menu.

Sushi Dojo Express at The Gansevoort Market in New York, NY

Jodi got the tuna roll and I got myself the sushi box, that had 8 sushi composed of yellowtail, tuna, eel, sea bass and salmon.

Tuna roll at Sushi Dojo Express at The Gansevoort Market in New York, NY

Sushi at Sushi Dojo Express at The Gansevoort Market in New York, NY

Sushi at Sushi Dojo Express at The Gansevoort Market in New York, NY

The fish was fresh and I really enjoyed it, especially the eel. However, the sushi set was a bit pricey as, for $24, they do not offer a soup and salad as lots of Japanese restaurants do for lunch. I was also surprised to see that they did not offer any water or green tea with our meal!

---

Pig Guy NYC (BBQ):

Pig Guy NYC at The Gansevoort Market in New York, NY

I love BBQ and was thrilled to try The Pig Guy NYC. In their menu, they propose some classic BBQ dishes: pulled pork, chicken or brisket, as well as some unusual ones, such as the chorizo dog.

Pig Guy NYC at The Gansevoort Market in New York, NY

I went for the smoked brisket with five cheese mac and cheese. When I saw that the mac and cheese had five different cheeses, I was thinking that it would certainly be fantastically gooey. Unfortunately, it was dry...I think it is because they prepare it early and heat it all day long, buffet style. The brisket, however was delicious: juicy, melting in my mouth. I would definitely go back to it!

Brisket and Mac&Cheese at Pig Guy NYC at The Gansevoort Market in New York, NY

Brisket and Mac&Cheese at Pig Guy NYC at The Gansevoort Market in New York, NY

Brisket and Mac&Cheese at Pig Guy NYC at The Gansevoort Market in New York, NY

Brisket and Mac&Cheese at Pig Guy NYC at The Gansevoort Market in New York, NY

---

Luzzo's (Pizzeria):

Luzzo's at The Gansevoort Market in New York, NY

Luzzo's is my favorite neapolitan pizza in New York and I was thrilled to see then at The Gansevoort Market. There, contrary to their restaurants, they serve pizza by the slice. The first slice we tried was the veggies pizza, that was good, but I thought some of the vegetables were bland.

Veggie pizza at Luzzo's at The Gansevoort Market in New York, NY

The best for me is the Margherita made with mozzarella di buffala. That is a slice (or pizza) I highly recommend.

Margherita pizza at Luzzo's at The Gansevoort Market in New York, NY

Margherita pizza at Luzzo's at The Gansevoort Market in New York, NY

Cappone's Salumeria (Italian sandwiches):

Cappone's Salumeria at The Gansevoort Market in New York, NY

Cappone's is definitely a place I will go back to: we had their signature sandwich there, called The Cappone, that was phenomenal. I mean, they have plenty of yummy sandwiches, and their selection of breads is fantastic.

Bread at Cappone's Salumeria at The Gansevoort Market in New York, NY

So, back to their signature sandwich, The Cappone. It is made with capicola, soppressata, salami, provolone, arugula and hot peppers (we asked without). For the bread, we went for the rustic. 

Cappone Hero at Cappone's Salumeria at The Gansevoort Market in New York, NY

Cappone Hero at Cappone's Salumeria at The Gansevoort Market in New York, NY

Cappone Hero at Cappone's Salumeria at The Gansevoort Market in New York, NY

Cappone Hero at Cappone's Salumeria at The Gansevoort Market in New York, NY

This is a huge sandwich and I admit that half was enough for me! For $15, it is definitely a good deal! And that bread...Delicious!

---

Champion Coffee (...coffee shop):

Champion coffee at The Gansevoort Market in New York, NY

Last but not least is Champion Coffee, where you can enjoy a coffee or tea. I got myself a double espresso, that I found a bit too bitter and pricey...

Espresso at Champion coffee at The Gansevoort Market in New York, NY

The Gansevoort Market is definitely a place to know, especially if you like to try different cuisines. I love these kind of places where one can discover some amazing dishes. My favorite is definitely Cappone's Salumeria and Ed's Lobster. But the brisket at the Pig Guy NYC is worth the trip. And do not forget Luzzo's...

There are still couple of places I did not try yet, but I will sure be back!

Enjoy (I did)!

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

Kikku Japanese Restaurant in New York, NY

Kikku Japanese Restaurant in New York, NY

One of the things I like about going for lunch is that there are always deals available in restaurants, much more than for dinner. In Japanese restaurants, it is the usual bento box or lunch special with its choice of roll, sushi or sashimi, accompanied with a soup or salad. I was determined to enjoy one of these deals when I went to Kikku, a Japanese restaurant that is truly a hole in the wall. 

Kikku Japanese Restaurant in New York, NY

Located on the second floor of a building, it is a very small place that can accommodate less than thirty people in a cramped space. 

Dining room at Kikku Japanese Restaurant in New York, NY

So don't be surprised if you are sitting with strangers at the same table. Let's say that it is a communal experience! 

Kikku Japanese Restaurant in New York, NY

Concerning the menu, there is no surprise there and you will find your regular Japanese dishes. So, I went for the bento box, choosing the teriyaki salmon among a reasonable choices.

salmon teriyaki at Kikku Japanese Restaurant in New York, NY

salmon teriyaki at Kikku Japanese Restaurant in New York, NY

With it was:

A miso soup that was quite standard. 

Miso soup at Kikku Japanese Restaurant in New York, NY

A salad with carrot and ginger dressing. 

salad with ginger and carrot dressing at Kikku Japanese Restaurant in New York, NY

Some delicious shrimp shumai. 

shrimp shumai at Kikku Japanese Restaurant in New York, NY

Some California rolls. 

California rolls at Kikku Japanese Restaurant in New York, NY

And of course, a very good piece of teriyaki salmon, served with sushi rice. 

It was for sure not earth shattering, but it was overall a pretty good lunch at a very reasonable price. 

Enjoy (I did)!

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

And Remember: I Just Want To Eat!

Bhatti Indian Grill in New York, NY

Bhatti Indian grill is a restaurant located in Curry Hill (Murray Hill but named Curry Hill because of the multiple Asian restaurants located there), where Chef Gaurav Anand serves Punjabi cuisine (Northern cuisine). Ok, I still have a lot to learn about Indian cuisine, this country being so vast. I went there few times and, each time, I discovered mouth watering dishes that I hope to retrieve when I go to a restaurant in NY. 

Bhatti Indian Grill in New York, NY

So yes, I was excited to go to Bhatti Indian Grill because I knew that they were preparing kebabs on a Bhatti, an open fire where they put lava instead of wood and charcoal for safety reasons, giving to the meat or fish a nice smoky flavor. But that's not it: they also have a tandoori oven.

Dining room at Bhatti Indian Grill in New York, NY

The decor is fairly modern and I always find that the bricks add some warmth to a place, warmth that was only present thanks to the bricks... I admit that the service did not entirely make us feel welcome and the restaurant seemed a bit uncared for (see below - there was also sauce on the curtains), but the food was delicious. 

Bhatti Indian Grill in New York, NY

When we sat, they brought us some papadam that is like a giant cracker that you eat with different sauces that go from mild to spicy. 

papadam at Bhatti Indian Grill in New York, NY

sauces for papadam at Bhatti Indian Grill in New York, NY

As it was some sort of apéritif, I decided to order a mango lassi that was very good and had a perfect thickness.

mango lassi at Bhatti Indian Grill in New York, NY

Then, when I ordered, I saw that they have a Dal Bhatti: you probably know Dal, this lentil dish that you will find in most if not all Indian restaurants, prepared with either yellow or black lentils. The particularity of this one is that it is simmered overnight. 

Dal Bhatti at Bhatti Indian Grill in New York, NY

Dal Bhatti at Bhatti Indian Grill in New York, NY

I loved it, although I would have liked it without this slight kick it had: it was wonderfully creamy, thanks to the cream, butter and cooking process. Bon sang, I hate watery Dal!

I also decided to try the kebabs. So I ordered their sampler. 

mixed grill sampler at Bhatti Indian Grill in New York, NY

I love when restaurant propose samplers. At Bhatti Indian grill, they propose a meat kebab or veggie kebab sampler, in full or half size. I chose the meat sampler that had only chicken and they were not very forthcoming in telling me what was there...So, if I remember, there was Tandoori Murgh (Boneless chicken marinated in yogurt, ginger, garlic & spices, grilled), Murgh Malai kebab (grilled cubes of chicken in a mildly spiced creamy marinade infused with green cardamom and nutmeg) and Haryali Chooza (chicken marinated in a mix of mint, cilantro, green fenugreek, green chilies and hung curd). It was very good, each piece of chicken having a delicious char taste and being perfectly cooked, being still moist. I just wish that they proposed different meats, such as lamb for instance.

We could not leave without trying my favorite Indian dessert: Gulab Jamun:

gulab jamun at Bhatti Indian Grill in New York, NY

These were delicious, as expected.

Although the service was disappointing and spoiled a bit the experience, I really liked the food at Bhatti Indian Grill. They just need to fix a couple of kinks to make it one of the top in the area.

Enjoy (I did)!

Bhatti Indian Grill on Urbanspoon
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!

Via Vai, Italian Restaurant in Astoria, NY

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

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. 

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

Dining room at Via Vai in Astoria, NY

Bar 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

Brick oven 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

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

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.

Tiramisu at Via Vai in Astoria, NY

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!

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

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

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...

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:

Casa Noble Tequila Blanco or Crystal

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.

Mimolette cheese

Comté cheese

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.

Casa Noble Tequila Reposado

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.

Époisse cheese

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.

Casa Noble Tequila Anejo

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.

Fourme D'Ambert cheese

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!

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

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

Terrace 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

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

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

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

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!

Chelsea Market: The Green Table

The Green Table, Chelsea Market in New York, NY

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.

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

Bacon-relish:

Bacon-relish deviled eggs at The Green Table, Chelsea Market in New York, NY

Wasabi:

Wasabi deviled eggs at The Green Table, Chelsea Market in New York, NY

Pimento cheese:

Pimento cheese deviled eggs at The Green Table, Chelsea Market in New York, NY

Classic Southern:

Classic Southern deviled eggs at The Green Table, Chelsea Market in New York, NY

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

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

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!