Like A Local Tours: Flatiron Food Tour

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

Like A Local Tours: Flatiron Food Tour

It has been a while we were talking about going on a food tour, when I received an email inviting us to one of the tours organized by Like A Local Tours, a company that proposes food tours in the Flatiron area as well as Brooklyn. We decided to try the Flatiron History & Food Tour. Ok, I admit that I was more interested by the food than by the history, but was in fact quite pleased to learn a bit of the past of this area I often visit. It was also a good occasion to take the time, in this fast paced city, to stop and admire the architecture of the buildings we passed so many times in front of, without even noticing how beautiful they were. 

Robert Stout from Like A Local Tours: Flatiron Food Tour

Our tour guide, Robert, was fantastic: very friendly and knowledgeable, giving us some interesting pieces of information as we walked from one place to another. The meeting point was in front of Eataly, the famous Italian marketplace opened few years back by Chef Lidia Bastianich, Joe Bastianich and celebrity Chef Mario Batali.

Eataly in NYC, New York

Eataly in NYC, New York

We went inside, admiring the architecture, as well as enjoying a double espresso made at Caffe Vergnano, a coffee shop opened in 1882 in Italy.

Caffe Vergnano, Eataly in NYC, New York

Espresso machine at Caffe Vergnano, Eataly in NYC, New York

Espresso machine at Caffe Vergnano, Eataly in NYC, New York

Espresso at Caffe Vergnano, Eataly in NYC, New York

I was literally mesmerized by the coffee machine they were using, that was not only huge, but also beautiful, like the Rolls Royce of espresso machines. We then crossed the street, and ended up at Madison Square Park, home of the first two Madison Square Gardens. And guess what? We ended up at Shake Shack, right after they opened, explaining the short line in front of us.

Shake Shack at Madison Square Park, NYC, New York

When I think that the first time I tried this place I did not like it...Well, I changed my mind and I am a big fan of their burger, not the wait though...

Burgers at Shake Shack at Madison Square Park, NYC, New York

'Shroom burger at Shake Shack at Madison Square Park, NYC, New York

Vanilla milkshake at Shake Shack at Madison Square Park, NYC, New York

Park Burger at Shake Shack at Madison Square Park, NYC, New York

Jodi went for their 'shroom burger (crisp-fried portobello mushroom filled with melted muenster and cheddar cheeses, topped with lettuce, tomato and shack sauce) and I decided to try their Park Burger, a limited offer, made with applewood smoked bacon and a cave-aged jasper hill raw cow's milk cheese sauce. To help digest all of this, I got a vanilla milkshake that was delicious. There is no question that this place is worth trying, despite the long wait you may face when going there: Danny Meyer's burger chain is one of the best. When I think that it all started with a food cart at that location, before this flagship kiosk opened in 2004. And now, they have restaurants across the US as well as in UK, Turkey, Russia and Middle East.

Obica, Italian restaurant in NYC, New York

Then, we walked to the Flatiron building where Robert explained to us the origin of the expression "giving them the 23 Skidoo" that was unknown to me to be honest...Here is an extract from Wikipedia:

Perhaps the most widely known story of the origin of the expression concerns the area around the triangular-shaped Flatiron Building at Madison Square in New York City. The building is located on 23rd Street at the intersection of Fifth Avenue and Broadway, the latter two of which intersect at a very oblique angle. Because of the shape of the building, winds swirl around it. During the early 1900s, groups of men reportedly gathered to watch women walking by have their skirts blown up, revealing legs, which were seldom seen publicly at that time. Local constables, when sometimes telling such groups of men to leave the area, were said to be "giving them the 23 Skidoo".

We then walked to Obica (means "that's happening right before your eyes" in an old Neapolitan dialect), an Italian restaurant we passed by so many times. 

Exchange buffet signage at Obica, Italian restaurant in NYC, New York

Exchange buffet signage at Obica, Italian restaurant in NYC, New York

At the entrance of Obica, you cannot miss the old signage from The Exchange Buffet, that is said to have been the first cafeteria in the US; signage that the owner found when building the restaurant. This is definitely an incredible piece of history and it is great that they kept it. 

Dining room at Obica, Italian restaurant in NYC, New York

Dining room at Obica, Italian restaurant in NYC, New York

Dining room at Obica, Italian restaurant in NYC, New York

Dining room at Obica, Italian restaurant in NYC, New York

Bar at Obica, Italian restaurant in NYC, New York

Bar at Obica, Italian restaurant in NYC, New York

This restaurant is huge, with a large dining room upstairs, as well as a room downstairs that is perfect for private parties. It had an interesting feel, modern and rustic at the same time, with definitely some warmth, thanks to the exposed brick, wooden bar and tables. Menu wise, they offer the usual dishes you would find in an Italian restaurant, but with some particularities. For instance, Obica being a mozzarella bar, you cannot miss this divine cheese that they ship twice a week from Italy. We got to try their burrata that was spectacular: so creamy, light and refreshing, that I was glad that Jodi paced herself...

Burrata at Obica, Italian restaurant in NYC, New York

Burrata at Obica, Italian restaurant in NYC, New York

We ate it with some house made bread that I would have finished if I did not know a pizza would be served later.

Breads at Obica, Italian restaurant in NYC, New York

I was definitely curious about the pizza that is Neapolitan style, made with triple-0 and whole wheat flour, the dough being left to rise for 48 hours. They cook it in a Valiorani gas oven made in Italy.

Gas oven at Obica, Italian restaurant in NYC, New York

Pizza at Obica, Italian restaurant in NYC, New York

Obica, Italian restaurant in NYC, New York

Pizza at Obica, Italian restaurant in NYC, New York

The pizza we tried was the Pomodoro Biologico e Mozzarella, made with organic tomato, Mozzarella di Bufala and basil. This was really good and I liked the texture of the crust that was delighfully crispy. 

Foccacina at Obica, Italian restaurant in NYC, New York

We also tried some foccacina that is like pizza crust brushed with olive oil.

After sampling all of this, we definitely want to go back to Obica for dinner! But we had to leave and our next stop was in the corner of Broadway and 20th street, where we stopped in front of a beautiful cast iron building that today house Brooks Brothers and offices, but used to be owned by Lord & Taylor who opened a store there, in 1870, in this area known as Ladies' mile. We then crossed the street to go to Beecher's, a cheese shop that opened in 2011.

Beecher's cheese shop in NYC, New York

If you are a cheese lover, you have to see this place, where they make their flagship cheese right there, using a process called cheddaring. Yes, their flagship cheese is simply called flagship and it is gruyere made with the same process as cheddar.

Making cheese at Beecher's cheese shop in NYC, New York

Cheddaring at Beecher's cheese shop in NYC, New York

They make cheese most of the day, using milk stored in the huge tank that is in the back of the room on the ground floor.

Milk tank at Beecher's in NYC, New York

At Beecher's, you can either sit upstairs for a casual meal, or go downstairs, in the cellar, where you can have a meal surrounded by cheese that is aging up to 18 months.

The cellar at Beecher's cheese shop in NYC, New York

The cellar at Beecher's cheese shop in NYC, New York

The cellar at Beecher's cheese shop in NYC, New York

The cellar at Beecher's cheese shop in NYC, New York

After trying some samples, we tried their grilled cheese, made with the flagship cheese.

Beecher's cheese shop in NYC, New York

flagship at Beecher's cheese shop in NYC, New York

Beecher's cheese shop in NYC, New York

Grilled cheese at Beecher's cheese shop in NYC, New York

Grilled cheese at Beecher's cheese shop in NYC, New York

Grilled cheese at Beecher's cheese shop in NYC, New York

Grilled cheese at Beecher's cheese shop in NYC, New York

This was a very good grilled cheese: not too greasy on the outside, the bread was crispy and they were definitely generous with the amount of cheese. 

The last stop was Breads Bakery.

Breads bakery in NYC, New York

Jodi kept talking about this place since she tried their croissant at her friend Tessa's place. So here we were, like VIPs, going in the back of the kitchen, where we looked, envious and trying not to drool, at the delicious viennoiseries and breads they make.

The kitchen at Breads bakery in NYC, New York

Scale at Breads bakery in NYC, New York

First, we saw the rolls they prepare for Burger and Lobster, a place located close by that serves lobster rolls and...burgers.

Burger buns at Breads bakery in NYC, New York

Lobster rolls at Breads bakery in NYC, New York

Then, the challah bread that looked succulent.

Challah bread at Breads bakery in NYC, New York

Challah bread at Breads bakery in NYC, New York

As well as the croissants, croissants aux amandes and cinnamon buns.

Croissants and cinnamon buns at Breads bakery in NYC, New York

Cinnamon buns at Breads bakery in NYC, New York

Almond croissants at Breads bakery in NYC, New York

Croissants at Breads bakery in NYC, New York

Or preparing bread before putting it in the oven:

Preparing bread at Breads bakery in NYC, New York

But we were there for one reason: their chocolate babka that has been named the best in New York City by New York Magazine. I tried a babka last year and was not that fond of it, but after trying this one, I am sold! It was spectacular! 

Chocolate babka at Breads bakery in NYC, New York

Chocolate babka at Breads bakery in NYC, New York

Chocolate babka at Breads bakery in NYC, New York

Chocolate babka at Breads bakery in NYC, New York

They prepare it with French butter (explaining the flakiness), nutella and Belgian chocolate. Imagine that Jodi does not like nutella, but inhaled her slice (to my disappointment, as I was hoping for some more...). I would go to Breads just for this, but there were other items like the rugalah that I certainly want to try.

We finished the tour full and glad we experienced it: Like A Local Tours is definitely worth considering if you want to indulge while learning history about this amazing city. 

Enjoy (I did)!

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

Da Mikele by Luzzo's in Tribeca, NYC, New York

Da Mikele by Luzzo's in Tribeca, NYC, New York

If you ask me, luzzo's is one of the best pizzerias in New York City. I discovered it during a pizza tour two years ago and went to probably all their locations: in the East Village, at The Gansevoort Market, and now, TriBeCa. 

Dining room at Da Mikele by Luzzo's in Tribeca, NYC, New York

With a totally different decor from their flagship restaurant (look up and you will see what's on the ceiling), the one in TriBeCa displays a modern rusticity. I could definitely see myself having a drink or some pizza at the large bar. It is also a warm place, thanks to the exposed brick; my only regret is that the brick oven is not visible from the dining room. Last, I should mention the scooter at the entrance, adding a bit of authenticity to the place. 

Scooter at Da Mikele by Luzzo's in Tribeca, NYC, New York

Each time I went to Luzzo's, I was not disappointed and we were looking forward to trying different dishes. Few minutes after we ordered, they brought us some delicious bread, made in their oven, that we eagerly dipped in olive oil. I guess the base was pizza dough, with some yeast added. 

Bread and olive oil at Da Mikele by Luzzo's in Tribeca, NYC, New York

Then, came the arancini di riso, some deliciously creamy, cheesy and crunch rice balls that are served with marinara sauce. 

Arancini di riso at Da Mikele by Luzzo's in Tribeca, NYC, New York

Arancini di riso at Da Mikele by Luzzo's in Tribeca, NYC, New York

Arancini di riso at Da Mikele by Luzzo's in Tribeca, NYC, New York

But, it was nothing in comparison with the pizza that came after that. We ordered a small "The quadrata", an old fashioned square pizza made with mozzarella di bufala, tomatoes, oregano and garlic. 

Quadrata pizza at Da Mikele by Luzzo's in Tribeca, NYC, New York

Quadrata pizza at Da Mikele by Luzzo's in Tribeca, NYC, New York

Quadrata pizza at Da Mikele by Luzzo's in Tribeca, NYC, New York

Quadrata pizza at Da Mikele by Luzzo's in Tribeca, NYC, New York

This is the ultimate pizza as it has four corner slices, preventing any fight over the almighty deliciousness that a corner is. I mean, who would want s middle slice from a Sicilian pizza???
The first bite was fantastic: the nicely charred crust was delightfully crispy and the sauce was divine. And that cheese...When you have tried mozzarella di bufala, there is no turning back!

This was another delicious meal and I wished that we did not have other plans for dessert so we could dive into their dessert menu. If you've never been to Luzzo's, I highly recommend it. As far as I am concerned, I will certainly go back!

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!

Avra Estiatorio, Greek restaurant in NYC, New York

For my birthday, we went to Avra Estiatorio, an elegant Greek restaurant located Midtown East. When people asked me if I already went there, I answered affirmatively: I went there more than 10 years ago and remember two things: the long wait (couple of minutes became 45 minutes) and the delicious fresh lobster I ate. I was hoping the first would not repeat...Well, it kind of did...

It was a Tuesday and the place was packed. Despite our reservation, we probably waited 25 minutes and they attempted to give us a table right next to the bar, where would have had other patrons derrieres as the sole sight. So we respectfully declined and waited for a better table that unfortunately never came: I sat my back to the door that was wide open (so the wait staff could go outside to serve people sitting at the terrace), the cold air forcing me to put my jacket on. 

After we ordered, they brought us a bread basket (I was expecting pita), with olives, radicchio and some house made hummus that was a bit liquid. We started off with the fried saganaki:

At Avra, they do not flambé it, but, it was not necessary, the fried version being delicious: crispy, not greasy, gooey and chewy at the same time. Then, for her entrée, Jodi ordered the Tonos or Grilled sushi quality tuna with sautéed swiss chard and sliced marinated beets. 

The fish was very good, perfectly cooked rare, as requested. However, the swiss chard was not Jodi or myself's favorite...

On my side, I ordered the youvetsi or Shrimp, scallops, clams and mussels in tomato and herbs with orzo and feta cheese.

This was terrific dish: first, the seafood was amazing, tasting very fresh and perfectly cooked. I should mention the large size of these shrimp that would make you regret to have dined once at Red Lobster and enjoyed their shrimp...Then, the orzo, bathed in this delicious sauce and sprinkled with feta was spectacular. This is definitely a dish I recommend.

For dessert, we went for baklava:

And a Galaktoboureko that is a custard pie:

I admit that I preferred the Galaktoboureko that was a first, the custard complementing well the sweetness of the sugar syrup. The baklava was just ok and definitely not the best I had (Molyvos has an awesome one!).

The dinner at Avra Estiatorio was good, but I prefer Thalassa or Molyvos: the food is better and the atmosphere less stuffy....

Haldi, Indian restaurant in Curry Hill, NYC, New York

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

Haldi, Indian restaurant in Curry Hill, NYC, New York

Haldi is one the new new venues Michelin-starred Executive Chef Hemant Mathur is devoting his time and talent to grow. Chef Mathur is not unknown to me as I was lucky enough to taste his amazing food at Tulsi in November 2013 (he got a Michelin star there), but without a chance to meet with him. I mean, he has an impressive resume: worked at Bukhara, one of the popular restaurants in Deli that I tried last year; he teamed up to open Devi, getting a Michelin star in 2007, being the first Indian restaurant in the country to get one. I admit that I did not like Devi that since closed, but it was anyway way after Chef Mathur left the restaurant.

Executive Chef Hemant Mathur at Haldi, Indian restaurant in Curry Hill, NYC, New York

We spoke a bit with Chef Mathur and I was truly pleased to see how nice and humble he is (he was also going from table to table to check with the patrons how the food was). Contrary to Devi or Tulsi, Haldi is more casual.

Dining room at Haldi, Indian restaurant in Curry Hill, NYC, New York

Dining room at Haldi, Indian restaurant in Curry Hill, NYC, New York

Dining room at Haldi, Indian restaurant in Curry Hill, NYC, New York

Ceiling at Dining room at Haldi, Indian restaurant in Curry Hill, NYC, New York

Food wise, the menu is not your usual Indian menu: there are of course traditional Indian dishes like Chicken Tikka Massala or vegetable samosas, but the majority of the dishes were unknown to me. These were regional specialties from Bengal as well as Rajasthan (Marwari). I should also mention the jewish bites and entrées that I have never seen before. So we tried different dishes in a tasting size. With my meal, I tried the different kinds of lassi: mango, salty (made with black salt and cumin) and sweet.

Mango lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Mango lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Salty lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Salty lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Sweet lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Sweet lassi at Haldi, Indian restaurant in Curry Hill, NYC, New York

After we sat, they brought us some papadum with tamarind sauce to open our appetite.

Papadum at Haldi, Indian restaurant in Curry Hill, NYC, New York

Then, came our appetizers. The first ones where from Bengal.

Jhal Muri or puffed rice, peanuts, green chutney and tomatoes.

Jhal Muri at Haldi, Indian restaurant in Curry Hill, NYC, New York

Lamb egg roll, that is different from the Chinese egg roll and is more similar to a kati roll that had been fried.

Lamb egg roll at Haldi, Indian restaurant in Curry Hill, NYC, New York

Lamb egg roll at Haldi, Indian restaurant in Curry Hill, NYC, New York

It was served with a garlic and onion chutney.

Garlic and onion chutney at Haldi, Indian restaurant in Curry Hill, NYC, New York

Chingri Malai or shrimp in a coconut and tamarind sauce, served with lachi that is a fried bread similar to puri. 

Chingri Malai at Haldi, Indian restaurant in Curry Hill, NYC, New York

Lachi bread at Haldi, Indian restaurant in Curry Hill, NYC, New York

Then, we got cheese samosas that are a jewish recipe.

Cheese samosas at Haldi, Indian restaurant in Curry Hill, NYC, New York

All these appetizers were delicious, my favorite being the chingri malai: that sauce was incredibly good!

Then, the entrées came. No chicken tikka massala for me as it is too standard. We had some vegetarian dishes that were succulent. First was the kali dal, made with black lentils and being similar to dal makhni (so creamy, yum):

Kali dal at Haldi, Indian restaurant in Curry Hill, NYC, New York

Kali dal at Haldi, Indian restaurant in Curry Hill, NYC, New York

The other one was the Haldi paneer (from Rajasthan). Paneer is cottage cheese; at Haldi, they smother it in a tomato and onion gravy.

Haldi paneer at Haldi, Indian restaurant in Curry Hill, NYC, New York

Haldi paneer at Haldi, Indian restaurant in Curry Hill, NYC, New York

I then could not resist trying the lamb kebab, served with papaya, poppy seeds and habanero pepper.

Lamb kebab at Haldi, Indian restaurant in Curry Hill, NYC, New York

As well as the shrimp ajwai tikka, served in a creamy marinade.

Shrimp ajwai kebab at Haldi, Indian restaurant in Curry Hill, NYC, New York

Shrimp ajwai kebab at Haldi, Indian restaurant in Curry Hill, NYC, New York

Last was chicken makhmura, a jewish entrée. It was diced chicken in an almond-cashew sauce.

Chicken Makhmura at Haldi, Indian restaurant in Curry Hill, NYC, New York

We ate our entrées with either rice or some deliciously buttery naan bread.

Rice at Haldi, Indian restaurant in Curry Hill, NYC, New York

Naan bread at Haldi, Indian restaurant in Curry Hill, NYC, New York

We were definitely full after all these dishes, but could not resist to try one of their desserts: misti dhoi that is a custard made of caramelized sugar, reduced milk and yogurt.

Misti dhoi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Misti dhoi at Haldi, Indian restaurant in Curry Hill, NYC, New York

Last, we drank a massala chai, that definitely helped digest after such a meal.

Massala chai at Haldi, Indian restaurant in Curry Hill, NYC, New York

This was delicious: Haldi is definitely an Indian restaurant I recommend. The food, quite unusual, was fantastic and with the right amount of heat. I cannot wait to try the other restaurants of Chef Mathur and will certainly go back to Haldi.

Enjoy (I did)!

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

Bagatelle, French restaurant in the Meatpacking District, NYC, New York

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

Bagatelle in the Meatpacking District, NYC, New York

I was recently invited to a blogger dinner at Bagatelle, the popular French restaurant in the Meatpacking district. There, I had a fantastic time with the team of Blue Polo Interactive, Inc. (Jocelyn, Michael and Josh), as well as my fellow bloggers, Malini, The Restaurant Fairy, and Christine. There, we got to meet with Chef Sebastien Chamaret, who gave us an exclusive tour of the busy kitchen.

Chef Sebastien Chamaret from Bagatelle in the Meatpacking District, NYC, New York

The dinner was around 7pm and, for my first time there, I did not know what to expect, although one of my colleagues, Jérome, warned me that there might be some dancing on the tables at some point...Not so surprising as bagatelle means frivolous in French. I, of course, noticed the elegant decor, with white being predominant, and beautiful chandelier adding some chic to the place. I could also not miss the impressive bar and the even more impressive bottles of champagne sitting on one of the sides.

Dining room at Bagatelle in the Meatpacking District, NYC, New York

Champagne at Bagatelle in the Meatpacking District, NYC, New York

After a certain time, enjoying our meal, the lights got dimmed and the DJ started entertaining a crowd that got more and more excited as the evening went. I left at 11pm, but apparently, it was only the start of what would become a real party.

We, of course, accompanied our dishes with a nice selection of wines, recommended by their sommelier, Thibault. Before the dinner started, I decided to cool myself down with a nice glass of Riesling.

Riesling at Bagatelle in the Meatpacking District, NYC, New York

Then, for dinner, we switched between white and red. For white, we went for a Chassagne-Montrachet 1er cru 2011, Clos Saint Marc.

Chassagne-Montrachet 1er cru 2011, Clos Saint Marc at Bagatelle in the Meatpacking District, NYC, New York

Chassagne-Montrachet 1er cru 2011, Clos Saint Marc at Bagatelle in the Meatpacking District, NYC, New York

For red, we had a fantastic Bordeaux: a Saint-Estephe, Chateau Lafon-Rochet, Grand cru classe 2005:

Saint-Estephe, Chateau Lafon-Rochet, Grand cru classe 2005 at Bagatelle in the Meatpacking District, NYC, New York

Saint-Estephe, Chateau Lafon-Rochet, Grand cru classe 2005 at Bagatelle in the Meatpacking District, NYC, New York

The wine was excellent, and the only problem of the evening was to find space on the table for the food, with all these different glasses...

Table at Bagatelle in the Meatpacking District, NYC, New York

First, they brought us some bread (you cannot have a French meal without bread!) with some ricotta that added a fresh note.

Bread and ricotta at Bagatelle in the Meatpacking District, NYC, New York

Then, the appetizers came. You might not have gone to a dinner with a blogger, but understand that we were all camera ready to get a shot, standing up to be able to get a good photo, without spilling any wine or water.

Photoshoot at at Bagatelle in the Meatpacking District, NYC, New York

We got:

Gnocchi truffé a la Parisenne de Nicolas, or homemade gnocchi with black truffle pesto and truffle sauce. The gnocchi were light and fluffy, with the aroma of truffle making you want to eat the entire plate. 

Gnocchi truffé a la Parisenne de Nicolas, or homemade gnocchi with black truffle pesto at Bagatelle in the Meatpacking District, NYC, New York

Tartare de thon Bagatelle composed of ahi tuna tartare, avocado salad, lime soy vinaigrette and taro chips.

Tartare de thon Bagatelle at Bagatelle in the Meatpacking District, NYC, New York

Ceviche de Saumon Sauvage, or marinated Wild king salmon, kumquats confit & yuzu emulsion (beautifully presented in a scallop shell and so refreshing, with a perfect acidity):

Ceviche de Saumon Sauvage at Bagatelle in the Meatpacking District, NYC, New York

Chou frisé or baby kale with dry cranberries, ricotta salata, pickled shallots and sunflower seeds. It was good, but I definitely enjoyed more the gnocchi and tartare. I mean, how many times did you read that I ordered a salad for lunch or dinner?

Kale salad at Bagatelle in the Meatpacking District, NYC, New York

Then came the entrées:

First was the Filet de saumon sauvage grillé or grilled wild salmon. It was served with asparagus and a Hollandaise sauce. 

Filet de saumon sauvage grillé or grilled wild salmon at Bagatelle in the Meatpacking District, NYC, New York

Filet de saumon sauvage grillé or grilled wild salmon at Bagatelle in the Meatpacking District, NYC, New York

The second fish was a halibut or Filet de Flétan, served with fava beans, crushed fingerling potatoes and a hazelnut salsa. 

Halibut at Bagatelle in the Meatpacking District, NYC, New York

Halibut at Bagatelle in the Meatpacking District, NYC, New York

Both fish dishes were good; however, my favorite was the salmon that had a delicious crispy skin.

Next was the coquilles Saint-Jacques rôties or scallops, served with baby artichokes, fennel “farrotto” and orange-saffron emulsion; it was one of the favorites of the people sitting around the table. 

coquilles Saint-Jacques or scallops at Bagatelle in the Meatpacking District, NYC, New York

After the sea, came the land. First was the Canard a l'orange et citronelle. It was duck breast with a succulent confit leg fritter, glazed baby turnips and an orange and  lemongrass sauce.

Canard a l'orange et citronelle at Bagatelle in the Meatpacking District, NYC, New York

But my favorite was definitely the Poulet fermier roti et truffé, served with country style potatoes. I mean, that chicken and these potatoes were simply incredible and I did not miss a bite, including the tasty chicken skin.

Poulet fermier roti et truffé at Bagatelle in the Meatpacking District, NYC, New York

When we thought it was time for desserts, two dishes came...First was the pizza a la truffe noire or pizza with black truffle, creme fraiche and scamorza cheese (Italian cow's milk cheese, similar to mozzarella).

pizza a la truffe noire at Bagatelle in the Meatpacking District, NYC, New York

And then, the Chateaubriand or beef tenderloin, served with truffled mash, peppercorn and red wine sauces. This is for two people, but I admit that I would not mind not sharing...

Chateaubriand at Bagatelle in the Meatpacking District, NYC, New York

Chateaubriand at Bagatelle in the Meatpacking District, NYC, New York

Chateaubriand at Bagatelle in the Meatpacking District, NYC, New York

Truffled mash with Chateaubriand at Bagatelle in the Meatpacking District, NYC, New York

At this point, I regretted not wearing my stretch pants, especially when desserts came...We to to try:

The chocolate mousse:

Mousse au chocolat at Bagatelle in the Meatpacking District, NYC, New York

The tarte tatin (my favorite; that crust was delightfully buttery):

Tarte tatin at Bagatelle in the Meatpacking District, NYC, New York

The ile flottante (egg white poached meringue with creme anglaise, almonds and caramel):

Ile flottante at Bagatelle in the Meatpacking District, NYC, New York

But the most spectacular is their giant sunday that comes with sparklers, accompanied by music, sometimes clapping and clamoring of the other guests.

Sunday at Bagatelle in the Meatpacking District, NYC, New York

Sunday at Bagatelle in the Meatpacking District, NYC, New York

Sunday at Bagatelle in the Meatpacking District, NYC, New York

That ice cream was giant! Look at its size compared to the chocolate mousse! We just had time to snap some photos and so asked for more sparklers so we could take a video.

I finished the meal with a decaf espresso, although people around the table were stunned that it could even exist, or that someone would have the guts to order such a thing. 

Decaf espresso at Sunday at Bagatelle in the Meatpacking District, NYC, New York

This was a fantastic dinner: great company and good food in a restaurant that is worth knowing. Bagatelle is definitely unique and has this great atmosphere that would make you think that you are far away, on vacation somewhere...

Thanks to the Bagatelle and Blue Polo Interactive team for organizing this wonderful event.

Enjoy (I did)!

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

Ponty Bistro, French-African and Mediterranean Cuisine in NYC, New York

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

Ponty Bistro in NYC, New York

Ponty Bistro is an interesting restaurant; not because of the decor, but more the selection of dishes that are French, African and Mediterranean. There, Chef Cisse, who opened the restaurant in 2008 with his cousin, after years in the restaurant business and an impressive resume (Daniel Boulud at Daniel Restaurant, Vong and Mercer Kitchen for Jean-Georges Vongerichten and others), crafted an eclectic menu adding some African influence to some traditional dishes. 

Chef Cisse at Ponty Bistro in NYC, New York

But do not imagine that all dishes are like that and if you are more traditional, you will surely find something that will suit you, whether it is Italian (ravioli or pasta) or French (carré d'agneau).

Decor wise, this 45 seat restaurant is like a trip to another place, if it was not for the loud noise of the street outside that brings you back to the reality of the city when the windows are open.

Dining room at Ponty Bistro in NYC, New York

Dining room at Ponty Bistro in NYC, New York

African wood sculpture at Ponty Bistro in NYC, New York

African wood sculpture at Ponty Bistro in NYC, New York

African wood sculpture at Ponty Bistro in NYC, New York

To start off the evening, I decided to try one of their martinis (know that those are not traditional ones made with gin and vermouth). I, of course, chose The French, made with cassis, pineapple and vodka. It was fairly refreshing, having the right balance between the two kinds of fruit (they apparently use fresh fruit), and on the light side as far as the alcohol content is concerned. This was fine for me as I am not too much of a cocktail guy, but it could be dangerous as some may drink it as they would drink milk...

French martini at Ponty Bistro in NYC, New York

French martini at Ponty Bistro in NYC, New York

French martini at Ponty Bistro in NYC, New York

Then came first dish that is not on the menu (know that these were tasting portions): it is a special that is served everyday and that one would appreciate as the temperature rises. It was a gazpacho, made with tomato, cucumber and Berber spices (light touch). 

Gazpacho at Ponty Bistro in NYC, New York

The second dish was surprisingly good: it was a kale salad with pine nuts, dried cherries, apple, dried apricot and goat cheese, perfectly dressed with a lemon and honey vinaigrette. I wrote "surprisingly ", because I admit I cringed when I heard the word "kale". It is probably bad experiences in the past, when I ended up with bitter leaves that made up my mind about these trendy leaves. I liked it and finished my plate...

Kale salad at Ponty Bistro in NYC, New York

After the kale salad, we got a taste of their wild mushroom risotto. That was a great dish: classic but perfectly executed, with an aroma that could have made me forget my bonnes manieres (etiquette), making me not wait for my fellow bloggers to be served before starting to eat. 

Wild mushroom risotto at Ponty Bistro in NYC, New York

Then, it escalated to an even better dish: mussels or moules Africana. 

Mussels Africana at Ponty Bistro in NYC, New York

The sauce was made with coconut milk, curry and lemongrass. It had a very subtle heat that I only felt after eating few of these giant mussels that are sourced in Long Island. Understand: that sauce was delicious with either bread, fries (hand cut and heavenly crispy) or simply eaten with a spoon. Ok, so you probably noticed that I mentioned dipping the fries in the sauce. Well, I do not see any other purpose when pairing fries and mussels! Try it!

French fries at Ponty Bistro in NYC, New York

The last dish was Le Poulet Tagine or the chicken tagine, a Moroccan dish. 

Le poulet tagine at Ponty Bistro in NYC, New York

Chef Cisse really cooks it in a tagine, this traditional pot that gave the name to these succulent dishes. The chicken, perfectly cooked, was smothered by a sauce loaded with spices that had a little kick. It was served with couscous as well as vegetables cut in small pieces. 

Last were desserts. We tried three of them:
The chocolate fondant (damn it, my fellow bloggers got the best part):

Chocolate frondant at Ponty Bistro in NYC, New York

The crème brûlée:

Creme brûlée at Ponty Bistro in NYC, New York

The tiramisu:

Tiramisu at Ponty Bistro in NYC, New York

My favorite was definitely the tiramisu that was delicious and ended the evening on a nice note. For sure, the dishes showed how versatile Chef Cisse is, proposing a wide range of choices well executed. Ponty Bistro is the kind of place that can satisfy any crowd, adventurous or not. So, you may want to check it out...

Enjoy (I did)!

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

Marc Forgione restaurant in Tribeca, NYC, New York

Marc Forgione restaurant in Tribeca, NYC, New York

The last and only time we went to Marc Forgione, the eponymous restaurant of the celebrity Chef was in 2011; but trust me: I still remember a phenomenal meal there and could talk about most of the dishes we had with detail, although they are not anymore on the menu. It was time to go back and they welcomed us back after we sat, not because I am someone you would never forget, but because they probably keep the names of their customers in a database that is checked whenever somebody makes a reservation. I have to say that they definitely made us feel welcome, in such a way that shows they definitely understand the difference between service and hospitality. 

Dining room at Marc Forgione restaurant in Tribeca, NYC, New York

Decor wise, it is a warm and rustic place, with a noisy side, close to the bar, that has dimmer lights than where we were seated. In fact, we sat at the table next to the one we sat the first time we went, and next to a couple who had apparently too many drinks...

Dining room at Marc Forgione restaurant in Tribeca, NYC, New York

After we ordered, they brought us some very good potato buns, that were homemade. 

Potato buns at Marc Forgione restaurant in Tribeca, NYC, New York

Potato buns at Marc Forgione restaurant in Tribeca, NYC, New York

As well as some amuse-bouche composed of an everything bagel with crème fraiche and a salmon rillette. 

Everything bagel with crème fraiche and a salmon rillette at Marc Forgione restaurant in Tribeca, NYC, New York

Everything bagel with crème fraiche and a salmon rillette at Marc Forgione restaurant in Tribeca, NYC, New York

It started well and I was looking forward for the foie gras that I ordered for the appetizer. 

Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York

Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York

Brioche for Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York

Smoked almond jam for Foie gras at Marc Forgione restaurant in Tribeca, NYC, New York

It was served with two brioche, husk berries with either cilantro, mint or basil, and a fantastic smoked almond jam that I ate even without the foie; although, with the foie, it was succulent, the sweetness of the jam complementing well the foie gras and the crunchiness of the almonds adding a nice texture to the dish. 

Jodi did not order any appetizer and went straight to her entrée. She chose the halibut en croute, without the hazelnuts. It was served with a sauce "proposal". I do not know what proposal it was but I accepted it, digging a bit more than I should have in her dish...

Halibut en croute at Marc Forgione restaurant in Tribeca, NYC, New York

The fish was fantastic: perfectly cooked and flakey.

On my side, I got the dover sole with lobster mousse, brussels sprouts and truffle. It was their interpretation of a lobster roll apparently. I liked it, not as much as the halibut, but still. The fish was good and well cooked.

Dover sole with lobster at Marc Forgione restaurant in Tribeca, NYC, New York

Before bringing us dessert, they brought a ginger pomegranate shot that was a nice way to clean our palates before finishing our meal on a sweet note.

Ginger pomegranate shot at Marc Forgione restaurant in Tribeca, NYC, New York

So, then was dessert. We decided to go for the S'mores.

S'mores at Marc Forgione restaurant in Tribeca, NYC, New York

S'mores at Marc Forgione restaurant in Tribeca, NYC, New York

It was composed of a sort of brownie with a Graham cracker crust, a toasted marshmallow and a vanilla ice cream. I loved it and just wished there were more marshmallow. I definitely recommend this dish.

At the end of the meal, they brought us some peppermint chocolate, another occasion to have palate cleanser...

We definitely had a great dinner at Marc Forgione: the food was original, creative and delicious. Would I go back? For sure!

Enjoy (I did)!

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

Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Rotisserie chicken brings to me some childhood memories, from the time we were going to the farmers' market on Sundays or when we passed by the butcher's section at the supermarket, our noses filled with the delicious and appetizing smell of the roasted bird. I love rotisserie chicken and could eat a whole one with some mayonnaise or simply by dipping the meat in the almighty juice. 

Eiffel Tower at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Dining room at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

So I was definitely excited when I discovered Poulette, a French-inspired rotisserie chicken place located on the upper part of Hell's Kitchen. I went there on a Saturday, for lunch, and was glad there was nobody yet. I immediately liked the setting: simple and clean decor, with white brick walls and exposed filament bulbs. 

Dining room at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Dining room at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Exposed filament bulb at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Menu wise, I was not sure what to get. First, I should mention that this is a place for the carnivores, the dishes made exclusively with chicken, although, if you are vegetarian, you can order some sides (ratatouille, quinoa and kale salad or string beans with mushrooms for instance). I definitely hesitated between a rotisserie chicken or the chicken sandwich that could have been called The French chicken sandwich, considering it was made with a baguette and an herbed aioli, two elements that would justify the name. So, I went for the sandwich, as well as some wings. The wings choice was trickier as I love buffalo wings, but need definitely the blue cheese sauce to soothe the heat of the sauce. At Poulette, they do not serve them with blue cheese sauce and you just have to take the heat...well, not me: I therefore went for the salt and pepper ones, not really motivated by the cayenne pepper or sesame glazed options. 

Chicken sandwich and wings at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

After ordering at the counter, I picked a seat and my plate came few minutes later, containing both the sandwich and the wings. Looking at it, it had this rustic feel that is probably on purpose, transporting customers to a time when it was ok to eat without a fork and knife!

I began with the sandwich. The first bite of the chicken was disappointing: it was very dry. 

Chicken sandwich at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Chicken sandwich at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Too bad because it looked very appetizing. It might have been better with smaller sizes of chicken smothered in the delicious aioli. As far as the wings were concerned, I was also very disappointed: I did not like the breading and the salt and pepper was overpowering, not being evenly spread out. 

Salt and pepper wings at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

Salt and pepper wings at Poulette, Rotisserie Chicken, in Hell's Kitchen, NYC, New York

So, no, I did not enjoy this lunch that I was looking forward to. Would I go back to Poulette? Probably not...

Enjoy (...)!

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

Il Corso, Italian Restaurant in New York, NY

Il Corso, Italian Restaurant in New York, NY

We were looking for an Italian Restaurant Midtown and stumbled on Il Corso, a small trattoria located a couple of blocks from the MOMA. Opened in 1993, the name of this place means The path. The owners, who are from the south of Italy explain it by saying that "their goal is to
guide their clients on a path to a wonderful experience". 

Il Corso, Italian Restaurant in New York, NY

We decided to sit in the back room, not because of the decor that was somewhat simple and not so interesting, but because it was quieter. In terms of menu, they have the classic dishes you would expect in an Italian restaurant: burrata, octopus, bolognese or vongole (with clams) pasta, risotto...But know that their pasta, bread and desserts are homemade, that definitely makes a restaurant stand out, especially if they do it well.

White bread and focaccia at Il Corso, Italian Restaurant in New York, NY

Talking about bread, they brought us some white bread and focaccia with a dip made with lentils and olive oil that was delicious. But I admit that I was not that thrilled about the bread that were just ok for me.

Lentils and olive oil at Il Corso, Italian Restaurant in New York, NY

Lentils and olive oil at Il Corso, Italian Restaurant in New York, NY

As an appetizer, we decided to try their parmigiana estiva, a dish made with slices of grilled eggplant, tomatoes, basil and some Italian cheese that I do not recall the name (the menu online says mozzarella di bufala, but it is not that).

Parmigiana estiva at Il Corso, Italian Restaurant in New York, NY

Parmigiana estiva at Il Corso, Italian Restaurant in New York, NY

Although a bit pricey, I thought that it was a nice way to start, especially as I am a big fan of eggplant. I just wished there was more cheese and basil.

For her entrée, Jodi chose the homemade gnocchi a la Siciliana.

Gnocchi a la Siciliana at Il Corso, Italian Restaurant in New York, NY

It was served with eggplant (again?), tomato, ricotta salata and tomato sauce. This was a fantastic dish; the gnocchi were amazing: light, not doughy at all. This was not heavy and the ingredients, namely tomato and eggplant added a nice freshness to it. I definitely recommend it.

On my side, I was inclined to order the Linguine alle vongole, but the printed menu mentioned that the pasta was not homemade. So, I ordered the Pici cacio e pepe or thick fresh spaghetti with black pepper, pecorino cheese and olive oil, served in a cheese basket.

This was very good, especially if like me you love cheese as there was plenty of it. The pasta was fantastic and perfectly cooked al dente. When you see the dish coming, you may think that there is not that much quantity of it, but in fact, there is enough. The cheese basket was a great idea, although it was a bit tough to cut with the knife and a bit salty.

Last was dessert. We decided to go with the classic tiramisu.

What a wonderful way to end a delicious dinner: the homemade tiramisu was succulent and flavorful; the lady fingers were perfectly soaked in coffee; the mascarpone cream was light and airy; there was a touch of chocolate and hazelnut paste, thicker than nutella, as well as a nice amaretto taste from the cookie crumbles on top of the dessert.

This dinner was unexpected and I am glad that I have found this place. Would I go back? For sure and I definitely recommend it!

Enjoy (I did)!

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

Devi, Indian restaurant in NYC, New York - CLOSED

Devi, Indian restaurant in NYC, New York

It probably took me a year before going to Devi. Not that I could not get a reservation, but the list of restaurants I would like to visit is long as NewYork offers endless choices. I added it on my list after visiting Tulsi in November 2013, the Chef Hermant Mathur having worked at Devi, allowing the restaurant to receive a Michelin Star in 2007 and 2008. I had high hopes, but, unfortunately, it turned out to be a sad experience, far from the elegant dining experience we were expecting to get. The service was not good, not attentive at all, with maybe some serious issues in the kitchen as the food took forever to come, prompting us to leave without any dessert, as we did not want to wait any longer. Food wise, I found it overpriced for what it was, the quality being far below Tulsi, Tamarind or even Baluchi's that is owned by the same person, Rakesh Aggarwal. 

Dining room at Devi, Indian restaurant in NYC, New York

The chana masala was just ok, and a bit spicy, although we asked for not spicy and they assured us they could make is as requested.

Chana Masala at Devi, Indian restaurant in NYC, New York

Even eating it with rice, naan or drinking some mango lassi did not help.

Rice Pulao at Devi, Indian restaurant in NYC, New York

Naan at Devi, Indian restaurant in NYC, New York

Mango lassi at Devi, Indian restaurant in NYC, New York

The chicken tikka masala was average, the sauce being good, but the chicken overcooked and so dry.

Chicken Tikka Masala at Devi, Indian restaurant in NYC, New York

However, I enjoyed the dal that, although spicy, was creamy as I like it.

Dal at Devi, Indian restaurant in NYC, New York

So, if you ask me if I would go back, I guess you know I will probably not...

Enjoy (...)!

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

Bangkok House in Hell's Kitchen, New York, NY

Bangkok House in Hell's Kitchen, NY, New York

Still exploring the many restaurants located on 46th, we noticed this small Thai restaurant called The Bangkok House. Well, small from the outside, big in the inside, thanks to the long shape of the dining room.

There, no surprise concerning the cuisine served as it is pretty standard, the only thing that would make them standout from other Thai restaurants is the prix-fixe menu that they propose for dinner, probably wanting to align with the other restaurants in the area that try to attract theater goers. 

I started of course with a Thai iced tea.

Thai iced tea at Bangkok House in Hell's Kitchen, NY, New York

Thai iced tea at Bangkok House in Hell's Kitchen, NY, New York

Thai iced tea at Bangkok House in Hell's Kitchen, NY, New York

It was very good, but had too many ice cubes in it.

We decided not to have the prix-fixe and shared the spring rolls as an appetizer.

spring rolls at Bangkok House in Hell's Kitchen, NY, New York

They were good, tasty and not greasy. Pipping hot of course...

For her entree, Jodi ordered the pad see ew. 

pad see ew at Bangkok House in Hell's Kitchen, NY, New York

And I ordered the curry massaman. 

curry massaman at Bangkok House in Hell's Kitchen, NY, New York

I asked for not spicy, but there was definitely a bit of kick that started building up in the back of my throat. 

The food, pretty standard, was good and the portions generous. The service was also excellent, ensuring that we had everything we needed and liked the dishes. 

Would I go back? Yes, if I am in the area and am looking for a Thai that serves traditional dishes. For a more modern, more original and a little pricier menu, I would go to QI in Times Square. 

Enjoy (I did)!

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

And Remember: I Just Want To Eat!

Q2 Thai in Hell's Kitchen, NYC, New York

Well, this post was ready for publication when I discovered that the place just closed. So sad: I liked their food and was planning on going back when I saw the iron curtain down...Anyway, here is the post:

Q2 Thai in Hell's Kitchen, NYC, New York

Q2 Thai is the type of Thai places you find in New York, where you do not go for the decor, but more for the food: delicious and cheap, especially when going for lunch and enjoying a meal for less than $10. I heard about this place few times, my colleagues mentioning how good but how spicy this place could be. So I went once to try by myself. 

Dining room at Q2 Thai in Hell's Kitchen, NYC, New York

I started off with a Thai iced tea that is my favorite drink when eating Thai, the tea being heavenly sweet, allowing to tame any spiciness of the food. 

Thai iced tea at Q2 Thai in Hell's Kitchen, NYC, New York

Then, I got the first part of my meal: black bean soup and vegetable Spring roll.

Black bean soup and Spring roll at Q2 Thai in Hell's Kitchen, NYC, New York

Spring roll at Q2 Thai in Hell's Kitchen, NYC, New York

I admit that I was surprised by the black bean soup, associating it more with Mexican cuisine rather than Thai. But, it was still good! The Spring roll was good too, being not too greasy, with not too much shell, and tasty.

Next was my usual Thai dish: chicken curry massaman.

Chicken curry massaman at Q2 Thai in Hell's Kitchen, NYC, New York

I asked for it mild and the level of spiciness was perfect, this dish having a nice kick but not being overly spicy. It was delicious and I appreciated that it was not loaded with mostly potatoes.

This was a good meal and I would definitely go back to Q2 Thai. I should mention that the service there was courteous and fast. Maybe too fast as they came few times to remove the dishes, although I was not fully done...

Enjoy (I did)!

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

Burger Fi in Yorkville, NYC, New York

Burger Fi in Yorkville, NYC, New York

I guess Burger Fi's name is an homage to the military, the US Marines motto being Semper Fi, an abbreviation of the latin Semper Fidelis that means Always Loyal. In this case, it would be loyalty for burgers, that I have no problem to have! Each time I eat a burger, I think about how, many years ago, before meeting Jodi and before the burger craze started, I thought that the quarter pounder from McDonald's was the best...Today, there are so many chains and restaurants that elevate the burger to something else than just fast food: Burger Fi is one of them. Yes, it is a chain with many locations in Florida, Georgia, Tennessee...And New York, where we went on a Saturday, before twelve and the place was not yet full. Yes, it got crowded few minutes after.

Dining room at Burger Fi in Yorkville, NYC, New York

Soda fountain at Burger Fi in Yorkville, NYC, New York

Counter at Burger Fi in Yorkville, NYC, New York

Decor wise, there are couple of things that I noticed. First, the wood on the walls that reflects the commitment of Burger Fi to serve natural ingredients and beef raised without antibiotics or hormones, as well as the two wooden communal tables. Then, if you look on the left of the counter, you will see some bottles of wine on the wall: they serve wine by the glass or bottle, as well as craft beers. I did not go for any of these, but rather for a banana milkshake, a flavor I did not see in a while and that I love. When ordering it, you get to chose the base: vanilla or chocolate. I went for vanilla.

Banana milkshake at Burger Fi in Yorkville, NYC, New York

It was sublime: thick and flavorful. Jodi even said that it was the best milkshake she ever had! Now, that's a statement!

Then we got our burgers. Know that at Burger Fi, you do not wait for your order at the counter or get a number: you get a buzzer.

Burgers, fries and onions rings at Burger Fi in Yorkville, NYC, New York

Instead of building our own burgers, we went for their menu items. Jodi ordered their vegi patty, a crisp quinoa patty, with white cheddar, grilled mushrooms and BurgerFi sauce served on a multigrain bun. This was a total surprise: it was good! It did not taste weird and was not mushy; to the contrary, it was tasty and a bit crispy, as advertised. It would not convert me, but still, it was pretty good.

Vegetarian burger at Burger Fi in Yorkville, NYC, New York

On my side, instead of building my own, I went for their cheeseburger. It is composed of double Angus patty, double American cheese, lettuce, tomato, and BurgerFi® sauce. 

Cheeseburger at Burger Fi in Yorkville, NYC, New York

Cheeseburger at Burger Fi in Yorkville, NYC, New York

As you can see on the photo above, the burger was branded with the name of the restaurant. The patties were similar to the way they serve burgers at Shake Shack: very thin, cooked medium. They were delicious, but I had to remove some of the iceberg lettuce as there was too much of it. I really liked it.

For the sides, that they call accessories on their menu, we went for the cry and fries that are fries and onion rings. Good idea to have this combination so we do not have to order two sides to try them. 

Fries and onion rings at Burger Fi in Yorkville, NYC, New York

Onion ring at Burger Fi in Yorkville, NYC, New York

The fries were crispy and cooked all the way through. Then, the onion rings were spectacular! I mean, look at the size! And they were delicious: the onions was perfectly cooked and it was heavenly crispy and not greasy. 

We had a great meal at Burger Fi: the food was delicious and the service courteous. I would definitely go back for a burger or maybe a hot dog. And this time, I will try the banana shake with the chocolate base.

Enjoy (I did)!

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

Morgenstern's Finest Ice Cream in New York, NY

Morgenstern's Finest Ice Cream in New York, NY

One of the TV shows that made us discover so many good places in New York is Unique Sweets and, again, thanks to them, we discovered Morgenstern's, an ice cream parlor located on Rivington street. It is a small place with great decor that has a bit of nostalgia in it, reminding me of the old ice cream parlors I used to see on TV when I was a kid in France.

Morgenstern's Finest Ice Cream in New York, NY

Morgenstern's Finest Ice Cream in New York, NY

There, Nicholas Morgenstern serves unique ice creams. Yes, unique is probably the right word, although innovative might be more appropriate. He is taking classic ice cream and putting his own twist on it, using all natural products. For instance, he proposes the King Kong Banana Split made with bananas (of course!), five scoops of ice cream, sesame caramel and pineapple. 

But if we went to Morgenstern's, it was to try their New God Flow. I think the name was perfectly chosen as we could hear angels singing as we were eating. So, what is The New God Flow? First they take a thick slice of Japanese milk bread (very close to a brioche). They pour honey on it that they will torch, giving this dish a nice crust, similar in a way to a crème brûlée, but thinner. Then, they add on top two scoops of their delicious milk ice cream, topped with a bit more honey. The result is sublime, succulent, and fantastic. The ice cream not being sweet counterbalances the sweetness of the honey. And that bread...It is a great bread that you can find in bakeries such as Tous Les Jours or Fay Da. I guess you understand that I highly recommend The New God Flow!

Preparing The New God Flow at Morgenstern's Finest Ice Cream in New York, NY

The New God Flow at Morgenstern's Finest Ice Cream in New York, NY

The New God Flow at Morgenstern's Finest Ice Cream in New York, NY

The New God Flow at Morgenstern's Finest Ice Cream in New York, NY

We also tried one of their chocolate flavors: salted chocolate. 

Salted chocolate at Morgenstern's Finest Ice Cream in New York, NY

This was also a very good ice cream: creamy and chocolatey, but I admit that The New God Flow was probably enough for us to share...it's good that we did not also go for the banana split!!!

This is a great place and I cannot wait to go back to it and try some other flavors (burnt honey vanilla, café latte) or their salted caramel pretzel...

Enjoy (I surely did)!

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

Saigon Vietnamese Sandwich Deli in New York, NY

Saigon Vietnamese Sandwich Deli in New York, NY

Saigon Vietnamese Sandwich Deli in New York, NY

Located in Chinatown, Saigon Vietnamese Sandwich Deli, formerly Banh Mi So 1, has been serving banh mi to an hungry crowd since 1988. A Banh Mi is a Vietnamese sandwich, taking its origin from the French during its colonial period. In fact, Banh Mi is the bread before being the sandwich.

Inside of Saigon Vietnamese Sandwich Deli in New York, NY

Sandwiches at Saigon Vietnamese Sandwich Deli in New York, NY

This is a very small place with only few seats, so either grab and go, or go early to sit on the few spots available. Menu wise, they have quite a large choice, for the carnivores, but also the vegetarians or vegans, and it is not only limited to sandwiches: you can get rolls (pork or vegetarian), as well as salads (green papaya or chicken). But we are there for the banh mi, especially after we tried Banh Mi Saigon several weeks ago. Jodi decided to go for their vegan sandwich called Bánh Mì Chay Đậu Hũ, Xả Ớt Rau or Vegan chicken (tofu) with lemongrass (choice 11).

Vegan chicken sandwich at Saigon Vietnamese Sandwich Deli in New York, NY

Vegan chicken sandwich at Saigon Vietnamese Sandwich Deli in New York, NY

On my side, I got the Bánh mì pâté supreme (choice 5) made with Pork liver pate, vegan salami and vegan ham.

Pâté supreme sandwich at Saigon Vietnamese Sandwich Deli in New York, NY

Pâté supreme sandwich at Saigon Vietnamese Sandwich Deli in New York, NY

Each banh mi was stuffed with crisp strips of cucumber, cilantro and shredded pickled turnip (radish) and carrots, that gave a nice freshness to it. My favorite was the pâté one, especially because of the homemade pork pâté that was succulent. 

I liked Saigon Vietnamese Sandwich Deli: theses cheap sandwiches (less than $6.50 each) were delicious. Would I go back? Definitely: I would like to try their Grilled minced pork with sweet glazed or sardines one.

Enjoy (I did)!

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Bacon and Beer Classic 2015 At Citi Field

Please note that this event was complimentary. However, the opinion expressed in this post are my own.

Bacon and Beer Classic 2015 At Citi Field

I was really looking forward to the Bacon and Beer Classic event at Citi Field, after a first immersion last year. Again, I was more interested with the bacon part of it, but was glad to try some different beers too. At the same time, I got to be invited as Press (the perks of a food blogger: what a sacrifice!) and thus, had access to the field (you need a VIP pass for this), but this time, no visit of the secret inside of the stadium, the season not being over.

Citi Field in Queens, NY

Citi Field in Queens, NY

Citi Field in Queens, NY

Citi Field in Queens, NY

I went with my friend Gary who is a huge Mets fan. We queued up, anxiously waiting for the doors to open, in the middle of a crowd excited at the idea to be in the stadium, but even more excited to get some food made with bacon (some very original), as well as different kinds of beers.

Citi Field in Queens, NY

Dugout at Citi Field in Queens, NY

Phones in the dugout at Citi Field in Queens, NY

Citi Field in Queens, NY

Dugout at Citi Field in Queens, NY

Citi Field in Queens, NY

So, this event is about bacon and beer. For the later, there was ton of choices, with beers from all over the country.

Beer at the Bacon and Beer Classic 2015 At Citi Field

Beer at the Bacon and Beer Classic 2015 At Citi Field

Beer at the Bacon and Beer Classic 2015 At Citi Field

Beer at the Bacon and Beer Classic 2015 At Citi Field

Concerning the food, we got to try some amazing dishes; some of them were classic, others quite creative and surprising.

There were of course burgers! It started off with BareBurger and their bacon jam and blue cheese burger. It was heaven from the start: the meat was juicy and the pairing with the bacon jam and blue cheese was delicious.

Bareburger bacon and blue cheese at Bacon and Beer Classic 2015 At Citi Field

Then, the one from S.Ottomanelli and Sons that was a caramelized onion patty:

Caramelized onion burger with bacon from S.Ottomanelli and Sons at Bacon and Beer Classic 2015 At Citi Field

And the peanut butter and bacon burger from Whitman's, surely an interesting combination that surprisingly works:

Whitman's bacon and peanut butter burger at Bacon and Beer Classic 2015 At Citi Field

There was also bacon on a stick. First was Landhaus from Brooklyn, with their maple bacon:

Maple bacon stick from Landhaus at Bacon and Beer Classic 2015 At Citi Field

Maple bacon stick from Landhaus at Bacon and Beer Classic 2015 At Citi Field

Steakhouses were well represented, first by Executive Chef Michael Vignola from Striphouse, with his Strip House cured Mangalista bacon with tomato chimichuri:

Strip House at Bacon and Beer Classic 2015 At Citi Field

Cured bacon with tomato chimichuri at Strip House at Bacon and Beer Classic 2015 At Citi Field

Strip House at Bacon and Beer Classic 2015 At Citi Field

Cured bacon with tomato chimichuri at Strip House at Bacon and Beer Classic 2015 At Citi Field

As well as the bacon on a stick from Angus Club Steak House, a great restaurant located Midtown that I discovered last year.

Angus Club Steakhouse at Bacon and Beer Classic 2015 At Citi Field

Angus Club Steakhouse at Bacon and Beer Classic 2015 At Citi Field

John's Pizza was also there, with a great cheese and bacon pizza that definitely pleased the crowd.

John's bacon and cheese pizza at Bacon and Beer Classic 2015 At Citi Field

Or the bacon rolls from Roll With It:

Bacon rolls from Roll With It at at Bacon and Beer Classic 2015 At Citi Field

As well as the Applewood smoked bacon with magic sauce and BBQ confit Nueske from Bar Bacon (nice name!):

Applewood smoked bacon from Bar Bacon at Bacon and Beer Classic 2015 At Citi Field

BBQ confit from Bar Bacon at Bacon and Beer Classic 2015 At Citi Field

The bacon and cauliflower chowder from Blind Tiger Alehouse:

Bacon and cauliflower chowder from Blind Tiger Alehouse at Bacon and Beer Classic 2015 At Citi Field

The asparagus and potato with foam infused with bacon from Casa Del Chef.

Asparagus and potato with foam infused with bacon from Casa Del Chef at Bacon and Beer Classic 2015 At Citi Field

Asparagus and potato with foam infused with bacon from Casa Del Chef at Bacon and Beer Classic 2015 At Citi Field

For a healthy (right) snack, there is nothing better than broccoli dipped in some sort of bacon marinade from The East Pole.

Brussels sprout dipped in a bacon marinade from The East Pole at Bacon and Beer Classic 2015 At Citi Field

Then, we got to try some sweets with bacon! First, the best was the pineapple bacon chocolate delice from Manila Social Club:

Pineapple bacon chocolate from Manilla Social Club at Bacon and Beer Classic 2015 At Citi Field

Donuts with bacon from Sweet Dreams:

Bacon donuts from Sweet Dreams at Bacon and Beer Classic 2015 At Citi Field

The nutella and bacon cheesecake from Bespoke:

Nutella and Bacon Cheesecake from Bespoke at at Bacon and Beer Classic 2015 At Citi Field

So we had a great time there: the food was delicious and the beer unlimited...This is definitely an event that is worth going to!

Enjoy (I did)!

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

Bill's Bar and Burger in the Meatpacking District, NYC, New York

Bill's Bar and Burger in the Meatpacking District, NYC, New York

We passed so many times in front of Bill's Bar and Burger in the Meatpacking district, whether we were going to the High Line, The Gansevoort Market or Chelsea Market. So, it was on our list and, after a day strolling in the city, we decided to go there to try their cheeseburger. We went early, at a time when it was not that crowded and so, we could hear each other...

Dining room at Bill's Bar and Burger in the Meatpacking District, NYC, New York

Dining room at Bill's Bar and Burger in the Meatpacking District, NYC, New York

The place is fun: it has a dining room in the back, away from the bar, with colorful paintings on the wall. 

I went for their signature burger, the Bill's Burger, served with American, lettuce, tomato and pickles.

Cheeseburger at Bill's Bar and Burger in the Meatpacking District, NYC, New York

Jodi ordered the same, but added mushrooms.

Cheeseburger at Bill's Bar and Burger in the Meatpacking District, NYC, New York

The burgers were good, but did not provoke the OMG reaction we have when we go to Shake Shack, Burger Fi or Five Guys, that are even cheaper.

For sides, we ordered the onion rings that were also good, but a bit greasy.

Onion rings at Bill's Bar and Burger in the Meatpacking District, NYC, New York

I was a bit disappointed, expecting more from this place. I may go back and see if their other location, located in the Rockfeller Center, with its 400 seats, is better...

Enjoy (...)!

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By Suzette, Crêperie in Tribeca, NYC, New York

By Suzette, Crêperie in Tribeca, NYC, New York

By Suzette, Crêperie in Tribeca, NYC, New York

Finding a good crêpe place in New York is not that easy. My favorite so far was Bar Suzette, in Chelsea Market, but I was hoping to find another great spot, maybe a bit cheaper and far from the hype of the market. This time, I tried By Suzette, a tiny place in Tribeca.

By Suzette, Crêperie in Tribeca, NYC, New York

The first crêpe we tried was La crémière, made with cheddar, swiss, mushroom, tomato and cream. 

La crémière crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

La crémière crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

I liked it, although the crêpe itself, made with buckwheat was too soft and missing the crunchiness it usually has. There was for sure lots of cream and cheese in it.

The second crêpe was La complète, made with ham, cheese and egg. 

La complète crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

La complète crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

This is a fairly classic one. It was good and tasty, but the egg was a bit overcooked.

Last was our dessert crêpe. We picked a classic: butter and sugar.

Butter and sugar crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

Butter and sugar crêpe at By Suzette, Crêperie in Tribeca, NYC, New York

If you compare the color of the crêpe between the savory and the sugary one, you will notice a difference. The sweet one is of a lighter color: it is because it is made with white flour rather than buckwheat. The crêpe itself was good, but there was this rancid taste that I guess came from the butter...So disappointing...

So it was just ok. Would I go back to By Suzette? I guess only if I am in Tribeca and really am craving crêpes...

Enjoy (...)!

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

Little Park in TriBeCa, NYC, New York

Little Park in TriBeCa, NYC, New York

Little Park was last year's new addition from Chef Andrew Carmellini who brought us Locanda Verde, The Dutch and Bar Primi. Little Park is a seasonal restaurant (we went there for their Winter menu), serving dishes prepared with ingredients from local farmers. 

Flower at Little Park in TriBeCa, NYC, New York

I like the place, that has a natural decor and lots of booths (I love that as it is cozy and, by the way, never see that in France except in certain supermarket restaurants when I was a kid). Service wise, it was very good, except their insistence in putting our coats to the coat check that was a bit annoying and unnecessary. I am not sure what type of instructions they get, but I do not need to be reminded that the coat check is free to persuade me to leave my coat there. 

What was interesting is that bread was upon request. I guess to avoid wasting it. It was a spent grain bread served with cultured butter.

Bread and butter at Little Park in TriBeCa, NYC, New York

Bread and butter at Little Park in TriBeCa, NYC, New York

As an appetizer, Jodi decided to go for the crispy brussels sprouts, served with smoked parsnip and apple.

Brussels sprouts at Little Park in TriBeCa, NYC, New York

It was a very good dish, hearty. I particularly liked the slight smokiness of the parsnips. On my side, I went for the bay scallops, served with watercress, coriander and garlic.

Bay scallops at Little Park in TriBeCa, NYC, New York

Bay scallops at Little Park in TriBeCa, NYC, New York

Bay scallops at Little Park in TriBeCa, NYC, New York

Bay scallops at Little Park in TriBeCa, NYC, New York

The presentation was spectacular and I loved the contrast of colors, especially the green from the sauce that made that dish pop up. Taste wise, it was divine: the scallops, that were raw, tasted fresh and were not overpowered by the sauce that had a slight kick.

For her entrée, Jodi went for the butternut squash ravioli. What persuaded her to go for that dish was the morel mushrooms that are in there; and there were quite a lot of them.

Butternut squash ravioli with morel mushrooms at Little Park in TriBeCa, NYC, New York

Quantity wise, I would call it a French serving, so do not expect a large portion, but, in all honesty, with an appetizer and a dessert, it is enough...

On my side, I went for the dry-aged duck and kebab.

Dry-aged duck and kebab at at Little Park in TriBeCa, NYC, New York

Dry-aged duck and kebab at at Little Park in TriBeCa, NYC, New York

Dry-aged duck and kebab at at Little Park in TriBeCa, NYC, New York

Dry-aged duck and kebab at at Little Park in TriBeCa, NYC, New York

This was a spectacular dish: first, the presentation was really appetizing and the dish had such an aroma that I just wanted to dig in. The duck was served in two ways: first was a breast that was perfectly cooked (pink) and with the best part being the skin that was deliciously fatty and  heavenly crispy. Then, the kebab sausage that had so much flavors, thanks to the spices they used in it. The dish was served with parsnip purée, quinoa and grapes.

Dry-aged duck and kebab at at Little Park in TriBeCa, NYC, New York

Of course, we could not leave without trying a dessert and we picked the pear and milk chocolate tart, that came with a white wine sorbet.

Pear and milk chocolate tart at at Little Park in TriBeCa, NYC, New York

Pear and milk chocolate tart at at Little Park in TriBeCa, NYC, New York

Pear and milk chocolate tart at at Little Park in TriBeCa, NYC, New York

Pear and milk chocolate tart at at Little Park in TriBeCa, NYC, New York

The presentation was again amazing. Unfortunately, I did not like it: there was something about the texture that made it mushy and the taste of the pear got lost between the red wine that they used to poach it (they should specify that the pear are poached in red wine on their menu, so people know better what they are ordering) and the liquid chocolate. I also did not like the white wine sorbet. 

Even if I did not like our dessert, I really liked Little Park and would certainly go back. This is another great spot in TriBeCa.

Enjoy (I did)!

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

Bucharest, Romanian restaurant in Sunnyside, Queens

Bucharest, Romanian restaurant in Sunnyside, Queens

Back in March, on a cold day, we went to Queens, in Sunnyside, to celebrate our friend Livia's birthday, at Bucharest, a Romanian restaurant. We went on a Saturday and I enjoyed the fact that the place was not crowded as we could hear each other talk, until they started string up the place for a party that night and the star of the event started singing. Don't get me wrong: it was entertaining, but, as you may know if you follow this blog, I appreciate a quiet place when eating, so I can fully enjoy being with family and friends.

Dining room at Bucharest, Romanian restaurant in Sunnyside, Queens

So, it is a big place, with 2 main dining areas. The first one is at the entrance, with its bar and the large painting on the wall that give a certain authenticity to the place I guess. The second, being the area where I believe they organize parties; long and wide, with a stage in the back for the entertainment and the disco lights.

Dining room at Bucharest, Romanian restaurant in Sunnyside, Queens

I never had Romanian food before, so I let Livia and her husband George guide me in this culinary discovery. Livia told me that a typical meal starts with a soup, so I decided to go for it and went with apparently a classic, the Ciorbă de Burtă or tripe soup.

Ciorbă de Burtă or tripe soup at Bucharest, Romanian restaurant in Sunnyside, Queens

Ciorbă de Burtă or tripe soup at Bucharest, Romanian restaurant in Sunnyside, Queens

The soup came with some sour cream and a green pepper that I totally ignored. It was very creamy and perfect for this cold day. The tripe was in the bottom. It has been so long since I  have had a dish with tripe: I really enjoyed it. 

Ciorbă de Burtă or tripe soup at Bucharest, Romanian restaurant in Sunnyside, Queens

Jodi went for a more classic dish: Salată românească or Romanian salad, that had tomato, olives, cheese, lettuce...

Salată românească or Romanian salad at Bucharest, Romanian restaurant in Sunnyside, Queens

For the entrées, we also followed Livia and George's advice. Jodi ordered a deliciously creamy polenta with cheese and sour cream (Mămăligă cu smăntănă):

olenta with cheese and sour cream (Mămăligă cu smăntănă) at Bucharest, Romanian restaurant in Sunnyside, Queens

On my side, I went for the Romanian sausages or Mititei with French fries.

Romanian sausages or Mititei with French fries at Bucharest, Romanian restaurant in Sunnyside, Queens

Romanian sausages or Mititei with French fries at Bucharest, Romanian restaurant in Sunnyside, Queens

Both dishes were very good, but I have to say that the sausage was my favorite: they were moist and so tasty, but there was so much of it and I really wanted to have a dessert, especially as I had my eyes on the Papanasi that are donuts with sour cream and jam on it.

Romanian donuts at Bucharest, Romanian restaurant in Sunnyside, Queens

Romanian donuts at Bucharest, Romanian restaurant in Sunnyside, Queens

I loved the donut that was deliciously fried and not too sweet, but the sour cream was too much, hiding the delicious taste of the fried dough. I wished I knew there was all this sour cream on top of the donut, because I would have asked for it on the side.

I should mention that we accompanied our meal with some red Romanian wine, a Fetească Neagră from 2012:

Romanian wine, a Fetească Neagră from 2012 at Bucharest, Romanian restaurant in Sunnyside, Queens

This was a great lunch: good food and good company. I would definitely go back to Bucharest to try some other specialties.

Enjoy (I did)!

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