I Just Want To Eat! 1/12/16 I Just Want To Eat! 1/12/16

Sake Bar Shigure in Tribeca, NYC, New York

Shigure means shower in late autumn or early winter that I guess explains the logo for this bar located in TriBeCa. I had it on my list for a while, after discovering sake with my friend from Tabelog as well as during my various eating adventures in some of the great Japanese restaurants in the city, like EN Japanese Brasserie, Maison O, or Sakamai.

Dining room at Sake Bar Shigure in Tribeca, NYC, New York

We decided to go on a Wednesday night, figuring that it is probably busy and loud as the week end approaches. That was a good call, because they were not that many people there and we could enjoy a nice conversation without shouting as well as without being distracted by the discussion at the other table. I like the decor: simple, with a large map of Japan in the back showing the different areas from where their large selection of sake and shoshu, these traditional rice wines, are coming from. Of course, if you do not like sake, you can opt for a beer or other beverage that they offer.

Bar at Sake Bar Shigure in Tribeca, NYC, New York

Sake at Sake Bar Shigure in Tribeca, NYC, New York

I wanted to have some sake, but was a bit overwhelmed by their large selection and, anyway, had no clue what to order. I saw they have a sake flight from 5pm to 7pm, but, unfortunately it was too late for that. Well, I asked them if it was possible to benefit from it although we came later and they gracefully accepted, giving me some advice on which one to order.

Sake flight at Sake Bar Shigure in Tribeca, NYC, New York

The selection was, from left to right:

Ozeki Junmai sake from Gunma, Japan: light touching, clear, dry and refreshing.
Shinriki Ginjo sake from Kumamoto, Japan: touching smooth, a hint of ripe muscat with a dry finish. This was my favorite.
Tengumai Dai-Ginjo from Ishikawa, Japan: light and crisp, complex with a light finish.

I tried each one after the other, getting to taste the differences in aroma and flavor, as well as pairing them with the delicious food that we ordered. At Shigure, they have many small plates that are perfect for sharing. Here is what we ate:

Avocado Potato Salad: creamy avocado with poached egg and some crispy yuba (tofu skin).

Avocado potato salad at Sake Bar Shigure in Tribeca, NYC, New York

This was my least favorite dish: it had a sort of fishy aftertaste unfortunately, but I admit that I would not have ordered that dish anyway if it was not for Jodi who loves avocado...To be noted, the perfectly runny yolk sitting on top of the dish...

Shio-Koji Fried Chicken: marinated with shio-koji and dressed with home made scallion oil. For $8 (single serving), I thought there was lots of chicken. I liked it as it was crispy, perfectly cooked and moist, but would have liked some sort of sauce to dip in it.

Shio-koji fried chicken at Sake Bar Shigure in Tribeca, NYC, New York

Pork Belly Kakuni: simmered mugi-fuji pork belly served with boiled aji-tsuke egg.

Pork belly kakuni at Sake Bar Shigure in Tribeca, NYC, New York

That was my favorite dish: first of all, it had a delicious aroma that just makes you want to dig into it right away, forgetting any etiquette you may have. Then, if you like pork belly and its delightful fattiness, this is for you. Last was this fantastic egg that was perfectly cooked and complemented well the pork. I definitely recommend that dish.

Duck Cha-Shu: duck breast (magret canard) marinated and slow-cooked

Duck Cha-Shu at Sake Bar Shigure in Tribeca, NYC, New York

This dish is another recommendation, especially if you love duck. It is a very elegant presentation and the duck was so good, deliciously fatty and cooked to perfection, being pink in the center.

Tuna guacamole (special): marinated blue fin tuna with smoked vegetables.

Tuna guacamole at Sake Bar Shigure in Tribeca, NYC, New York

Although I did not really taste any smokiness, I liked that dish, especially the presentation on endive where each leaf was like a spoon, making this a sort of amuse-bouche. I should mention that the tuna was perfectly seared.

We did not have dessert and I am not sure they propose any, too full after a fantastic meal. I would definitely go back to Sake Bar Shigure to try some other dishes, as well as improve my knowledge of this delicious drink.

Enjoy (I did)!

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

I Just Want To Eat! 1/10/16 I Just Want To Eat! 1/10/16

Eleven Madison Park in NYC, New York

Dining at Eleven Madison Park is for sure one of the best culinary experience I had and trust me: I had many. No wonder how this place got some many accolades, from 3 Michelin stars since 2012, to James Beard Awards to name a few: the service was impeccable and the food was not only creative, but also fantastically presented and delicious. Know that they only offer a tasting menu and there is no a la carte, so your meal with take few hours for the pleasure of your eyes, palate and stomach. We even got the chance to meet with Executive Chef and owner Daniel Humm and chatted a bit about the menu

Chef Daniel Humm at Eleven Madison Park in NYC, New York

After our dinner, we also had a tour of the kitchen that was impressive: 30 people work there, making the magic happen in an environment quite spotless I would say and very well organized.

Kitchen at Eleven Madison Park in NYC, New York

Plating in the kitchen of Eleven Madison Park in NYC, New York

In the kitchen, you should not be surprised to see a photo of Miles Davis. It stems from the words of a critic of The New York Observer, Moira Hodgson, who said that the restaurant needed "a bit of Miles Davis". Interesting analogy, but as nobody understood what she meant, they looked up at the 11 (for Eleven Madison Park) most used words to describe the musician. These words can be seen on one of the walls of the kitchen.

Miles Davis and Eleven Madison Park in NYC, New York

As our kitchen tour was at the end of the meal, Executive Pastry Sous-Chef Renata Ameni gratified us with a little treat, some sort of taffy made with some apple snow that gave an incredible flavor to the whole thing.

Executive pastry sous-chef Renata Ameni making taffy at Eleven Madison Park in NYC, New York

But let's talk about the meal itself. Well, first we sat in the back of the dining room, side by side, that I always found odd, but it allowed us to see what was going on in the dining room. After greeting you, they will ask if you have any dietary restrictions, allergies, etc. Jodi asked for a vegetarian meal, while I did not say anything, although I could have mentioned broccoli (fortunately for me, there wasn't any...). We then proceeded to open the small box that was in front of the candle on the table. It contained two small savory black and white cookies made with apple and cheddar.

Table at Eleven Madison Park in NYC, New York

Savory black and white cookies at Eleven Madison Park in NYC, New York

Savory black and white cookie at Eleven Madison Park in NYC, New York

At the same time, they offered us a glass of sparkling wine from the North fork of Long Island: a 2009 Brut from Sparkling Pointe.

2009 sparkling wine from Sparkling Pointe at Eleven Madison Park in NYC, New York

Then, they brought us an egg that contained a mushroom sabayon for Jodi and a sturgeon sabayon for me, both presented in an egg shell that was perfectly cut on the top and emptied, using the napkin rings as holders.

Mushroom and sturgeon sabayon at Eleven Madison Park in NYC, New York

After this delicious start came a pie and veloute: parsnip for Jodi, oyster for me.

Parsnip veloute at Eleven Madison Park in NYC, New York

Pies and veloutes at Eleven Madison Park in NYC, New York

Oyster pie at Eleven Madison Park in NYC, New York

As my glass of sparkling wine was empty at that point, I decided to go with a glass of chablis, a 2012 Chablis Premier Cru "Montée de Tonnerre" from France.

2012 Chablis Premier Cru "Montée de Tonnerre" at Eleven Madison Park in NYC, New York

Glass of 2012 Chablis Premier Cru "Montée de Tonnerre" at Eleven Madison Park in NYC, New York

The next dish was, for Jodi, a potato salad with black truffle:

potato salad with black truffle at Eleven Madison Park in NYC, New York

For me, scallops marinated with black truffle and leeks.

Scallops marinated with leeks and black truffle at Eleven Madison Park in NYC, New York

Then was a take on eggs benedict. For Jodi, cauliflower benedict with black truffle:

Cauliflower benedict with black truffle at Eleven Madison Park in NYC, New York

For me, caviar benedict with egg, cauliflower and ham:

Caviar benedict at Eleven Madison Park in NYC, New York

They came with some tiny muffins that were really good.

Muffins at Eleven Madison Park in NYC, New York

This definitely showcased the creativity of the Chef as it can easily be compared to a dish most of us tried and he made it close in a way, but so different and so upscale with the caviar or the truffle.

The next dish was also interesting: a take on surf and turf with a seared foie gras with Brussels sprouts and smoked eel.

Seared foie gras at Eleven Madison Park in NYC, New York

On her side, Jodi got a Kohlrabi (a sort of cabbage) with pear, hazelnuts and tarentaise, a cheese made in Vermont.

Kohlrabi at Eleven Madison Park in NYC, New York

This was at the same time they brought us some bread that was so good that I could not stop eating it (they brought more), a dangerous situation considering we still had lost of dishes to come...But I could not resist: it was an organic bread made with half white and half whole wheat flour that was very flakey, close to a croissant. It came with three kinds of butter: one traditional, one with some apple and one with some duck fat.

Bread and butter at Eleven Madison Park in NYC, New York

Bread at Eleven Madison Park in NYC, New York

Butter made with duck fat at Eleven Madison Park in NYC, New York

Apple butter at Eleven Madison Park in NYC, New York

Back to having a take on a dish, the next course was sublime in both its creativity and execution: it was a take on the Waldorf salad. The original recipe was invented in 1896 by Oscar Tschirky who was the Maitre d'Hotel at the luxurious Waldorf Astoria hotel at the time it was located on 34th, before being demolished in 1929 to make way for the building of the Empire State Building.

Waldorf salad cart at Eleven Madison Park in NYC, New York

So, we kept seeing a cart coming and going and were wondering what it was, thinking it was a cheese course as we saw some blue cheese and apples, but no, it was for this salad. So, they prepare it in front of you, combining multiple ingredients, such as celery root, walnuts, grapes and apple. It sits in a big bowl, so I admit that when I saw the small quantity of salad on this large bowl, I was quite amused.

Waldorf salad bowl at Eleven Madison Park in NYC, New York

Waldorf salad at Eleven Madison Park in NYC, New York

Well it is because the bowl has two compartments and if you lift the top, you will discover a cold soup in the bottom, that is in fact made of the same salad. And guess what: it was succulent!

Waldorf salad as a soup at Eleven Madison Park in NYC, New York

Next was for Jodi salsify with roasted peas and brown butter.

Salsify at Eleven Madison Park in NYC, New York

For me, a perfectly cooked poached lobster with butternut squash and chestnuts.

Lobster at Eleven Madison Park in NYC, New York

After that was my least favorite dish: hen of the wood mushroom roasted with horseradish.

Hen of the woods mushroom at Eleven Madison Park in NYC, New York

It was then time to get our entree. I had to pick between venison and duck. I chose the later as I love duck and I was surely not disappointed: it was one of the best duck I ever had!

Duck at Eleven Madison Park in NYC, New York

The duck was roasted with collard greens and apple that I did not really care for. No, what I really wanted was more of this superb duck: it was perfectly cooked, pink, moist with a nice amount of fat and a robust flavor that makes this one of my favorite birds to eat.

Roasted duck at Eleven Madison Park in NYC, New York

Jodi had a braised red cabbage on her side.

Braised red cabbage at Eleven Madison Park in NYC, New York

Then, before dessert, was the cheese course. It was a Cato Corner cheese fondue with some greens, homemade pretzel bread, mustard and quince jam. The cheese, delightfully melted was sitting in a squash (in fact, there were small pieces of squash in it) and you simply have to dip the bread in it: divine!

Cheese course at Eleven Madison Park in NYC, New York

Greens at Eleven Madison Park in NYC, New York

Homemade pretzels at Eleven Madison Park in NYC, New York

Mustard and quince jam at Eleven Madison Park in NYC, New York

Cheese fondue at Eleven Madison Park in NYC, New York

For dessert, it started interestingly: on one side was an ice cream with bitter almond and ginger crumble, supplemented by a wine made with botrytis, a fungus that attacks many plants, especially grapes. So, imagine a wine that is made of that! Well, it was pretty good, sweet, and paired well with the ice cream as I was alternating between the two as suggested by the waitress.

Almond ice cream and wine at Eleven Madison Park in NYC, New York

The wine was a Riesling Josef Vineyard 2012 from Hermann J Wiemer, Fingerlakes, NY.

Riesling Josef Vineyard 2012 from Hermann J Wiemer, Fingerlakes, NY at Eleven Madison Park in NYC, New York

Then, there was a second dessert called "milk and honey". a milk and honey custard with bee pollen ice cream.

Milk and honey ice cream at Eleven Madison Park in NYC, New York

But it was not finished: they had a fun way of offering chocolates by making it a game called "Name that milk". They brought four chocolate bars and we had to guess from which animal the milk came from. I will not give you the answers, but know that I had 2 correct.

Name that milk at Eleven Madison Park in NYC, New York

And last was a chocolate pretzels with an apple brandy.

Chocolate pretzels and apple brandy at Eleven Madison Park in NYC, New York

The brandy was perfect for digestion (called digestif in French). As far as the chocolate pretzel was concerned, I was so full that I only got a bite of it. It was not a chocolate covered pretzel but their take on it and I admit that I do not recall the details, having to remember everything else...

Chocolate pretzels at Eleven Madison Park in NYC, New York

We left with these little tin boxes similar to the one used for the eggs benedict, but instead of eggs, they contained the menu, as well as some granola, an interesting giveaway I have to say.

Bag of goodies at Eleven Madison Park in NYC, New York

Dining at Eleven Madison Park was definitely worth it and is a memorable experience. And the fact that we were able to meet Daniel Humm and visit the kitchen was the cherry on the sundae. I definitely recommend this place if you want to celebrate something or want to enjoy a unique experience.

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!

Eleven Madison Park

I Just Want To Eat! 1/8/16 I Just Want To Eat! 1/8/16

NIU Noodle House in the West Village

I was looking for a noodle place near Christopher Street when I found Niu Noodle House on Greenwich. When we arrived, we realized that we passed many times in front of it. It is a nice place: big with a nice decor, the exposed bricks in some areas and wood all over the place giving a bit of warmth. What really interested me in this place is their menu: they offer a wide range of Asian dishes, from dim sum, noodles or soup (well they have much more).

Dining room at NIU Noodle House in the West Village

Bar at NIU Noodle House in the West Village

We started off with char siu pork buns that were really prefiguring a wonderful meal: lots of mayo that did not overpower at all the dish, the pork was deliciously fatty, the cucumber gave a nice crunch, the hoisin sauce a delightful sweetness and the buns were soft and fluffy.

Cha Siu Pork Buns at NIU Noodle House in the West Village

We then shared scallion pancakes that were served with a Thai curry sauce.

Scallion pancakes at NIU Noodle House in the West Village

That was pretty good, the pancakes being crispy and nicely greasy as scallion pancakes should be.

Then was the vegetable soup dumplings.

Vegetable soup dumplings at NIU Noodle House in the West Village

I was not sure what we would get as I more often see pork or pork & crab soup dumplings, not vegetarian. First I liked the presentation, each dumpling sitting in a spoon, making it easier to eat. We added some of the vinegar that came with it and gave some acidity to the dish and I have to say that the first bite was fantastic: like an explosion of flavor in my mouth. This is definitely a dish I recommend.

Cha Siu Pork ramen at NIU Noodle House in the West Village

Last was the char siu pork ramen soup. Before talking about the dish, let me explain couple of things. First, they have a nice selection of soups, from their house specialty, the Niu beef trifecta, that has flank steak, ribs and beef shank, some seafood or vegetarian ones, that account for approximately eleven different styles. So, you pick the soup first. Then the noodles that are made in house. You have a choice between ramen, soba, udon and Ho fun. Last, you can add toppings: extra pork, extra chicken, seafood, egg, etc.

So, as I mentioned before, we went for the char siu pork ramen, with a boiled egg (there is half an egg already, but, as we shared with Jodi, I wanted to make sure each of us would have some). This was really good, the broth being very tasty and slightly milky, the pork well cooked, although slightly on the dry side, and the homemade ramen perfectly cooked. My only complaint was the egg that I prefer with a runny yolk.

So the food at Niu Noodle House was quite good and I found the presentation nice and very appetizing, presentation that I did not expect there. I should also mention the service that was courteous and efficient, as well as the prices that are very reasonable. Would I go back? Definitely!

Enjoy (I did)!

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

Niu Noodle House

I Just Want To Eat! 1/6/16 I Just Want To Eat! 1/6/16

The Back Room at One57, The Park Hyatt Hotel

Located in The Park Hyatt Hotel, The Back Room is an impressive restaurant. Overlooking Carnegie Hall, this place has a sophisticated decor combining modern and luxury elements. There are a few things that I really appreciated there besides the food: the noise level that was perfect (it was louder near the bar area, located at the entrance), the music being in the background, allowing people to have a conversation; second were the tables that were not too close to each other; and last, the service that was not only courteous, but also unhurried, letting us not only talk, but also enjoy their meal.

Entrance at The Back Room at One57, The Park Hyatt Hotel

Bar area at The Back Room at One57, The Park Hyatt Hotel

Table at The Back Room at One57, The Park Hyatt Hotel

The Back Room serves an all American menu, crafted by Executive Chef Sebastien Archambault, who was born in Texas to French parents and raised in France, where he discovered his love of food. More focussed on seafood, it also offers some nice steak dishes that would satisfy any carnivore. The meal started with some delicious bread: an onion bread that was delightful, as well as sourdough (on demand).

Onion bread at The Back Room at One57, The Park Hyatt Hotel

Sourdough bread at The Back Room at One57, The Park Hyatt Hotel

The meal was in fact their prix fixe, a $54 deal for an appetizer, entree and dessert: a good price considering the location and the quality served. They also offer a wine pairing for $35 that I chose, allowing me to switch between white and red wine, as my meal was both seafood and meat (each pairing is half a glass).

For the appetizer, I ordered the Lobster Bisque. It was served with a tarragon crème fraîche and American caviar.

Lobster bisque at The Back Room at One57, The Park Hyatt Hotel

First, I liked the presentation where they came with the plate that had onions and caviar, on which they poured the bisque that had a nice kick and was very creamy. It was paired with a Pinot Gris, Eyrie, Dundee Hills, Oregon 2013:

Pinot Gris, Eyrie, Dundee Hills, Oregon 2013 at The Back Room at One57, The Park Hyatt Hotel

For the entree, I decided to go with the Tri-Tip Wagyu Beef, that was served with creamy potato (fantastic), mushroom (succulent) and a red wine jus that was perfect as it was not overpowering at all.

Tri-tip Wagyu beef at The Back Room at One57, The Park Hyatt Hotel

It was overall a good dish, although, as it was a Wagyu beef, I was expecting a more tender piece of meat. I should also mention that I ordered it medium-rare and it was more on the medium side. Look, at the end of the day, I was anyway not expecting a steakhouse grade steak, especially at that price.

The tri-tip was paired with a glass of Malbec ‘Birch Creek’, El Corazon, Walla Walla Valley, Washington 2012 that was my favorite (I guess I prefer more red wine).

Malbec ‘Birch Creek’, El Corazon, Walla Walla Valley, Washington 2012 at The Back Room at One57, The Park Hyatt Hotel — *Malbec ‘Birch Creek’, El Corazon, Walla Walla Valley, Washington 2012 at* The Back Room at One57, The Park Hyatt Hotel

Last was dessert. I admit that I was not sure which one to order as the three choices they had on the menu looked delicious. I finally went for the Mascarpone Cheesecake, accompanied with quince mousse (not my favorite), candied peanuts (nice crunch), lemon Verbena ice cream (refreshing).

Mascarpone cheesecake at The Back Room at One57, The Park Hyatt Hotel

The cheesecake was delicious, not too sweet or heavy, but I admit that I did nit like at all the quince mousse. The cheesecake was paired with a Cerdon, Renardat-Fâche, Bugey, France 2014, a very sweet sparkling dessert wine.

Cerdon, Renardat-Fâche, Bugey, France 2014 at The Back Room at One57, The Park Hyatt Hotel — *Cerdon, Renardat-Fâche, Bugey, France 2014* at The Back Room at One57, The Park Hyatt Hotel

It was overall a decent meal for the price proposed. I really liked this place for the food, but also the reasons I mentioned at the start of this post. Would I go back? Probably, for dinner or even brunch.

Enjoy (I did)!

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

The Back Room at One57

I Just Want To Eat! 1/4/16 I Just Want To Eat! 1/4/16

Revisit: Cho Dang Gol, Korean restaurant in NYC, New York

It's been a while since we went to Cho Dang Gol and went on Christmas Day at the request of Jodi's cousin Jessica, as we were all meeting in the city to see the latest installment of Star Wars (great movie by the way, the spirit of the original movies being kept).

Dining room at Cho Dang Gol, Korean restaurant in NYC, New York

As we were eight people, we reserved a table at the time they open, but I was surprised to see this place packed when we arrived. They probably opened earlier that day, I am not sure. However, what I was sure of was that we would get great food, the smell emanating from their really hot pots being divine.

Banchan at Cho Dang Gol, Korean restaurant in NYC, New York

After we order our dishes, they brought to us some banchan, these small side dishes that I am always looking forward to.

They were composed of:

Soybeans with peanuts (delicious, my second favorite after kimchi):

Soy beans and peanuts banchan at Cho Dang Gol, Korean restaurant in NYC, New York

The aforementioned kimchi that was delightfully spicy:

Kimchi at Cho Dang Gol, Korean restaurant in NYC, New York

Squash:

Seaweed:

Mushrooms:

We also shared some appetizers. Of course, we could not go without the Cho Dang Gol tofu slices. Why? Because they make their own and you can definitely taste the difference.

CDG tofu slices at Cho Dang Gol, Korean restaurant in NYC, New York

Then, we ordered the buchu Jeon that is like a scallion pancake in a way, but made with leeks. It was a bit softer and not as crispy as its Chinese counterpart is, but it is still a crowd pleaser.

Buchu Jeon at Cho Dang Gol, Korean restaurant in NYC, New York

The last appetizer was the Cho Dang Gol dumplings, steamed, made with meat and tofu. Quite good and light, I liked the fact that the shell was not too thick.

For her entrée, Jodi ordered the mushroom bibimbap that had all sorts of mushrooms such as oyster, enoki, white or pyogo. She added a raw egg that did not take long to cook, the stone bowl being very hot.

Mushroom Bibimbap at Cho Dang Gol, Korean restaurant in NYC, New York

On my side, I ordered the bulgogi jiggae, a stew made with bulgogi, tofu and onion. This was fantastic, although I admit that it took me some time to eat it as it came piping hot and still boiling.

Bulgogi Jiggae at Cho Dang Gol, Korean restaurant in NYC, New York

It came with rice that I poured in the hot stew and I also added a raw egg that took seconds to cook...

Rice for jiggae at Cho Dang Gol, Korean restaurant in NYC, New York

Egg in bulgogi jiggae at Cho Dang Gol, Korean restaurant in NYC, New York

Near the end of the meal, they brought us some tea with rice that I guess was for digestion.

Tea with rice at Cho Dang Gol, Korean restaurant in NYC, New York

This was definitely a succulent meal, very comforting in a way. Cho Dang Gol is a great place, maybe my favorite Korean restaurant in Manhattan. Would I go back? For sure, an I will probably have again the bulgogi jiggae that is fantastic.

Enjoy (I did)!

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

Cho Dang Gol

I Just Want To Eat! 1/3/16 I Just Want To Eat! 1/3/16

My trip to India: Dum Pukht in Delhi

So, Dum Pukht is a slow cooking method from the Awadh region of Northern India, Dum meaning breath in and Pukht meaning to cook. What is extraordinary there is that the Chef, Gulam M. Qureshi, is a fifth generation of Chefs, and cooks according to the tradition.

Dum Pukht at The ITC Maurya Hotel in Delhi, India

Dining room at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Located in the ITC Maurya Hotel in Delhi, Dum Pukht is an interesting place. Forget the luxurious feel of the decor and the outstanding service and let's focus on the history behind this restaurant:

Centuries ago, in 1784, the rich and powerful Kingdom of Awadh, known for their love for culture, music, dance and epicurean delights, was struck by famine. Nawab Asaf-ud-Daulah initiated a food for work program employing thousands in the construction of the imposing monument of Bara Imambara. Large cauldrons were filled with rice, meat, vegetables and spices, and sealed to make a simple, one-dish meal that was available to workers day and night. One day, the Nawab caught a whiff of the aromas emanating from a cauldron and the royal kitchen was ordered to serve the dish…thus being the ‘discovery’ of ‘Dum’ or ‘slow’ cooking, which was further refined to please the royal palate.

Source: Dum Pukht restaurant website

Chef Qureshi at Dum Pukht at The ITC Maurya Hotel in Delhi, India

He was nice enough to give me a tour of the kitchen where all the magic happens.

Dal at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Making nan at Dum Pukht at The ITC Maurya Hotel in Delhi, India

The food was a succession of dishes, some of them very surprising, such as the lamb kakori kebab that is literally melting in your mouth. The secret? The lamb is minced seven times, making this so delicate that moving it from the main dish to the plate requires a special move and there is not need for a knife to eat it.

Lamb kakori kebab at Dum Pukht at The ITC Maurya Hotel in Delhi, India

At the same time we got the kakori kebab, they served some fantastic Jhinga Dum Nisha (tandoori jumbo prawns marinated in cheese and yoghurt) that were in fact one of my favorites, Harra Kabab Awadhi (spinach and channa dal kabab stuffed with cottage cheese), Dudiya Kabab (cottage cheese stuffed with mashed potatoes).

Meal at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Jhinga Dum Nisha at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Next was Koh-E-Awadh that is lamb shank that was perfectly cooked and so flavorful, as well as yellow dal.

Lamb shank at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Yellow dal at Dum Pukht at The ITC Maurya Hotel in Delhi, India

But it was not it: we got to try two other Dum Pukht specialties. The first one was Murgh Khushk Purdah, that is pieces of boneless chicken cooked with garlic and onions in a dish sealed with some dough to keep the aroma.

Murgh Khushk Purdah at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Once the seal was broken, a delightful smell emanated from the dish.

The second dish was the biryani that was also delicious.

Biryani at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Of course, I should not forget the nan and chapati.

Nan at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Chapati at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Last was dessert, with a large gulab jamun, as well as kulfi that is ice cream.

Gulab jamun at Dum Pukht at The ITC Maurya Hotel in Delhi, India

Kulfi at Dum Pukht at The ITC Maurya Hotel in Delhi, India

I should probably mention the wine that was Indian, the wine list having plenty of wines from different countries, but, being in India, I thought it would be a good idea to try something local. So I chose a Fratelli Merlot Sangiovese.

Fratelli Merlot Sangiovese from India at at Dum Pukht at The ITC Maurya Hotel in Delhi, India

To digest, my colleagues dared me to try a beetle leaf that was stuffed with various seeds, similar to what you would find in many Indian restaurants (the seeds at least). And you know what? I liked it!

Beetle leaves at Dum Pukht at The ITC Maurya Hotel in Delhi, India

The dinner at Dum Pukht was definitely interesting, a unique culinary experience in a beautiful setting. As far as I am concerned, it is not as good as Bukhara, also located in the ITC Maurya, but it is worth trying.

Enjoy (I did)!

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

I Just Want To Eat! 1/2/16 I Just Want To Eat! 1/2/16

Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Opened in 1958, Gaudio's is your neighborhood pizza parlor that makes a solid slice and some comforting Italian food. It is a family business where regulars like to meet for lunch or dinner in an area that has changed since it opened. We spoke with the manager, Nick, who, with his cousin Dominic, who is also the owner, runs he show. I liked what he said:

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

"We are not the best, but we are good and we are consistent".

I thought it was as simple as that to describe Gaudio's: good and consistent, not the best. The type of place any neighborhood should have.

Dominic and Nick at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Imagine that when it opened 57 years ago, a slice was 15 cents and a can of soda 10 cents! These are old times, but the tradition was kept and Gaudio's is serving a wide range of dishes, from pizza (available by the slice), to pasta, salads, heros,etc.

Decor at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Dining room at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

We decided to first try their pizza. Yes, you read properly: first, as we had other dishes...We tried two slices: a plain one and the Grandma slice.

Plain and Grandma slices at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

When I eat pizza, I am looking at three things: the crust, the sauce and the cheese. And this trifecta was perfect for both slices. The plain slice was very good, with tons of cheese and a bit of grease going down the slice as I was eating it.

Plain slice at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

But my favorite was the Grandma slice, made with crushed tomatoes, marinara sauce, fresh mozzarella, fresh basil, spices, olive oil, grated cheese and oregano. The crust was deliciously crispy and this sauce...Ah this sauce was divine! This is definitely a pizza I recommend.

Grandma slice at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

The next dish I tried was the clams oreganata that is baked clams topped with bread crumbs, oregano, olive oil and some lemon. I was reasonable so I got only six of them...They were pretty good, well cooked in the sense that they were not chewy. I thought it was a good appetizer that I never think about ordering when going to such place.

Clams oreganata at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Then, we got meatballs parmiginana:

Meatballs parmigiana at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

and eggplant rollatini:

Eggplant rollatini at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Both dishes were smothered in sauce and cheese, but I admit that I preferred the eggplant rollatini over the meatballs that I found too compact, giving them a texture I did not like. However, the eggplant rollatini was delicious and they were definitely not cheap as far as the amount of cheese was concerned!

The last dish we tried was Gaudio's salad, made with lettuce, tomato, cucumber, olives, peppers, provolone, salami and prosciutto. Ok, it was not your healthy salad, but you know what? When you go for pizza, you do not go for a diet coke!

Salad at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

Talking about soda, I should mention that I got a root beer, my favorite drink with pizza...

Root beer at Gaudio's, Pizzeria and Restaurant in Astoria, Queens

We left Gaudio's stuffed and the little walk back home was necessary. We were so full that we could not even entertain trying one of their desserts. We had a good time and good food at Gaudio's that is a solid neighborhood pizzeria. No wonder why they have been in business for so long!

Enjoy (I did)!

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

Gaudio's Pizzeria & Restaurant

I Just Want To Eat! 12/30/15 I Just Want To Eat! 12/30/15

Surya, Indian restaurant on Bleecker, NYC, New York

Some of you might know Surya, an Indian restaurant located on Bleecker. It used to be in another location on the same street before closing in 2012 because of a rent increase as well as damages caused by Hurricane Sandy. Three years later, the Sharma family restarted the adventure, in November 2015. At Surya, Chef Lala Sharma crafted a menu inspired by Colonial India, with the basis that, during the colonial years, the Indian culinary scene has been influenced by waves of settlers from England, Portugal, Spain and the Netherlands who arrived to the subcontinent and brought with them flavors unknown at the time. I met Chef Sharma who showed me how a nan bread is made in their tandoor, a sight that I always like watching as I never imagined before that it was done this way.

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

Tandoor oven at Surya, Indian restaurant on Bleecker, NYC, New York

Chef Lala Sharma at Surya, Indian restaurant on Bleecker, NYC, New York

Making nan in a tandoor oven at Surya, Indian restaurant on Bleecker, NYC, New York

Surya means Sun and also refers to the Sun God in Hinduism; no wonder why the main color for this place is yellow!

Bar at Surya, Indian restaurant on Bleecker, NYC, New York

Dining room at Surya, Indian restaurant on Bleecker, NYC, New York

Elephant at Surya, Indian restaurant on Bleecker, NYC, New York

Lord Ganesha at Surya, Indian restaurant on Bleecker, NYC, New York

For beverages, Surya proposes a good selection of beers as well as some cocktails. I decided to go with a cocktail called The Cricket Club, composed of Goslings Black Seal rum, ginger beer, fresh squeezed lime and sugarcane. It was a quite refreshing drink, with not too much alcohol in it.

Cocktail set at Surya, Indian restaurant on Bleecker, NYC, New York

The Cricket Club cocktail at Surya, Indian restaurant on Bleecker, NYC, New York

We also tried their mango lassi that was quite good and perfect when there was some heat in the dishes.

Mango lassi at Surya, Indian restaurant on Bleecker, NYC, New York

Our meal was a culinary experience across India, going from North to South. We started off with some succulent appetizers. The first one was the Samosa Chaat, a traditional street food made with a samosa, chickpeas, tamarind sauce, yogurt and mint sauce.

Samosa chaat at Surya, Indian restaurant on Bleecker, NYC, New York

The second appetizer was onion bhaija, or onion fritters, that were both crispy and delightfully greasy.

Onion bhaija or onion fritters at Surya, Indian restaurant on Bleecker, NYC, New York

Then was the crab cakes, served with mint chutney. I admit that I was disappointed by this dish, the crab cakes being made with lots of fillers, losing the taste of the crab.

Crab cakes at at Surya, Indian restaurant on Bleecker, NYC, New York

Crab cakes at Surya, Indian restaurant on Bleecker, NYC, New York

But the best appetizer I got was definitely Surya's famous baby lamb chops. Often, when I get lamb chops in an Indian restaurant, they are overcooked and a bit dry, if not tough. These were fantastic, perfectly cooked medium and tender, bathed in a delicious house sauce.

Lamb chops at Surya, Indian restaurant on Bleecker, NYC, New York

Lamb chop at Surya, Indian restaurant on Bleecker, NYC, New York

Then, for the entrées, we tried the Malabar Papas that are shrimp cooked in a spicy coconut sauce (not so spicy). This dish is one of their best sellers and I admit that it was pretty good.

Malabar Papas at Surya, Indian restaurant on Bleecker, NYC, New York

Then we went for a classic: Chicken Tikka Massala. I know that it has nothing extraordinary because you can find it anywhere, but I love this dish and could not resist. It was so good: creamy, flavorful with lots of delicious pieces of chicken in it.

Chicken Tikka Masala at Surya, Indian restaurant on Bleecker, NYC, New York

If you are vegetarian or do not like chicken, I recommend Paneer Makhni that is the same sauce as chicken tikka massala. Know that at Surya's, they make their own paneer that is cottage cheese.

Paneer Makhni at Surya, Indian restaurant on Bleecker, NYC, New York

Our last entrée was the Dal Surya that is close to Dal Makhni, made with black lentils, but also few beans, cumin, ginger and some cream.

Dal Surya at Surya, Indian restaurant on Bleecker, NYC, New York

With the dishes, we got some rice, as well as breads: nan (left) and roti (left). My favorite was definitely the nan that was fluffy and deliciously charred, with what I believe was a touch of butter on it.

Rice at Surya, Indian restaurant on Bleecker, NYC, New York

Nan and Roti at Surya, Indian restaurant on Bleecker, NYC, New York

Last was dessert. We went for some of our favorites: Kheer that is rice pudding.

Kheer at Surya, Indian restaurant on Bleecker, NYC, New York

As well as Gulab Jamun, these milk balls that are deep fried and then dipped in a syrup.

Gulab Jamun at Surya, Indian restaurant on Bleecker, NYC, New York

Both desserts were delicious. The gulab jamun was, as expected, on the sweet side, however, I truly appreciated the fact that the kheer was not and it was difficult not to eat all of it. But, with all the food we had before, I had to resist...

I like Surya: they have some very good dishes with amazing flavors. This is definitely a place to know, outside of the well known curry hill. Would I go back? Definitely, and I will for sure re-order the lamb...

Enjoy (I did)!

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

Surya

I Just Want To Eat! 12/28/15 I Just Want To Eat! 12/28/15

Off The Hook, seafood restaurant in Astoria, Queens

Off The Hook is a raw bar and seafood place in the heart of Astoria, a bit off the beaten path. When we went for brunch there, we met with one of the owners, Bes, who explained to us that they opened this place two and half years ago with the idea of doing something different from the other seafood places in the area that were mainly Greek, proposing many different dishes focused on fresh seafood, whether served raw, fried, baked, etc. Opened 7 days a week, they get their seafood from the Bronx fish market, as well as from other local merchants.

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

Off The Hook, Raw Bar and Grill in Astoria, Queens

Rum menu at Off The Hook, Raw Bar and Grill in Astoria, Queens

What makes them stand out besides a mouth watering menu is the deals they offer, such as the $1 Blue Point oysters for Happy Hour, as well as their extensive choice of rum from all over the US, but also the world (Jamaica, Martinique...). That is where I got my first oyster shooter, made with dark rum, lime and pickle juice. It was a bit sour, but I liked it and found it fun.

Oyster shooter at Off The Hook, Raw Bar and Grill in Astoria, Queens

But before I talk about the food, let's talk about the place. Before entering, you can definitely guess the theme of the restaurant. Then, looking inside, I though originally that it was very small, but they have a dining room in the back, as well as a small courtyard that they were able to use on Christmas Eve and Christmas Day as they were proposing a special menu and so were opened.

Bench at Off The Hook, Raw Bar and Grill in Astoria, Queens

Garden at Off The Hook, Raw Bar and Grill in Astoria, Queens

Dining room at Off The Hook, Raw Bar and Grill in Astoria, Queens

Buoy at Off The Hook, Raw Bar and Grill in Astoria, Queens

The bar is fairly interesting because you can notice some details in the decor, such as the net hanging from the ceiling or the shelves that are made with a buoy.

Bar at Off The Hook, Raw Bar and Grill in Astoria, Queens

Rum bottles at Off The Hook, Raw Bar and Grill in Astoria, Queens

There are also the swings where you can sit and eat some food at the counter.

Swings at Off The Hook, Raw Bar and Grill in Astoria, Queens

Now, let's talk about the food. At Off The Hook, As I mentioned before, you can get raw, fried, baked, etc. For the raw bar, they have an impressive selection of oysters from all over. So, if you do not like the Blue Point, you have others from West coast to East coast. You can also go for clams or shrimp, or if you are undecided, order the platter! Although I like raw shellfish, I wanted to see how they cook dishes, so passed on the raw bar. The first dish I tried was the New England Clam Chowder, an all time favorite (sorry Manhattan Clam Chowder: I do not like you).

New England clam chowder at Off The Hook, Raw Bar and Grill in Astoria, Queens

It was good, but not the best I had as I prefer it creamier and with less vegetables in it (there was celery, carrots and potatoes). However, the Hook's baked oysters was fantastic!

Hook's baked oysters at Off The Hook, Raw Bar and Grill in Astoria, Queens

Served in an escargot dish, it was made with gruyere cheese and some rum. I liked it, especially the sauce that, similar to escargots, I could not stop eating with bread (that was deliciously toasted) and in fact, Jodi who does not like oysters was also dipping bread in the sauce...This is definitely a dish I recommend.

The third appetizer was catfish corn fritters.

Catfish corn fritters at Off The Hook, Raw Bar and Grill in Astoria, Queens

The fritters were sprinkled with confectioner's sugar and came with some agave syrup, making a perfect sweet and savory dish. I should mention that in this little basket, we got couple of corn fritters with no fish that were also very good. I definitely liked the crispiness of the fritters and the fish was perfectly cooked and moist. This is a perfect dish to share.

For her entrée, as Jodi does not like seafood, she went for the croque-monsieur. This is not your traditional croque-monsieur and is one of the dishes that they reinvent. It was made of a delicious brioche bread bought locally, Canadian bacon, cheddar, pickles and topped with citrus slaw. Quite an interesting take on a classic French dish. It is in fact one of the few dishes on the menu that do not have have seafood in it (They also serve French toast for instance).

Croque Monsieur at Off The Hook, Raw Bar and Grill in Astoria, Queens

My only comment on this dish is that they probably should serve it with a side of homemade chips, because yes, they make their own chips and they are so good you cannot stop eating them.

Homemade potato chips at Off The Hook, Raw Bar and Grill in Astoria, Queens

That's right, I got chips with my dish and guess what it was: the Maine lobster roll! Rested in a succulent top cut bun that has been toasted, it is made with butter, lemon mayonnaise and spices, with lots of Maine lobster that was perfectly cooked. I definitely appreciated the fact that there was just enough mayo so it did not overpower the whole thing, leaving the lobster being the star of the dish. I should mention that it was served with a delicious slaw.

Maine Lobster roll at Off The Hook, Raw Bar and Grill in Astoria, Queens

The last food item I have to describe in this post is the homemade biscuit: served hot, it was crispy and flaky: a true delight.

Biscuit at Off The Hook, Raw Bar and Grill in Astoria, Queens

To go with this sublime meal, I went for a glass of wine, a 2013 Cote Mas Sud de France.

Glass of Cote Mas Sud De France 2013 at Off The Hook, Raw Bar and Grill in Astoria, Queens

We had a nice time and a delicious meal at Off The Hook: the food there is delicious and seafood lovers will definitely appreciate. I definitely liked the atmosphere of this non pretentious restaurant that has a concept truly unique in that area. Would I go back? Probably, but this time to try their dinner!

Enjoy (I did)!

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

I Just Want To Eat! 12/26/15 I Just Want To Eat! 12/26/15

Taureau, Fondue extravaganza in the West Village

I met Chef Didier Pawlicki at his two other restaurants: Le Village, located in the East Village, and La Sirene that is next to Taureau. Each time, I could sense the true passion he has for food, but also the importance he gives to his patrons, ensuring they would have a good time in what I would qualify as neighborhood restaurants. Yes, this is the way I would qualify all of his restaurants. Maybe it is because of their size, but I truly believe it is because of the atmosphere.

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

Taureau, French restaurant in the West Village, NYC, New York

Chef Didier Pawlicki at Le Village in NYC, New York

Dining room at Taureau, French restaurant in the West Village, NYC, New York

When I went to Taureau, I unfortunately missed Chef Pawlicki. Too bad because this place is all about fondue and God knows I ate lots of it when I lived in France. Cheese fondue? Yes, definitely a lot, especially when I was leaving in Annecy, a beautiful city with a lac, close to Switzerland, whose inhabitants challenge the fact that the cheese fondue came from the neighboring country. I found other places in New York with cheese fondue, but none of these proposed as many choices a Taureau. Fondue Bourguignonne? Aka meat fondue. I may not have looked enough, but I do not recall a place proposing it. And this one brings up lots of memories from my childhood as we often ate a good fondue bourguignonne with my family on Sundays. In fact, I remember that we could buy some meat, specially labeled for meat fondue (piece pour fondue), as well as sauces, my favorite being Americaine and Béarnaise, among the many we had. As a ritual, we always started with my brother and sisters to dip in the very hot oil, some piece of bread; it was a time when people were less health conscious as, as you could imagine, the bread, crunchy, was soaked in oil and bathed in some of the sauces we had on our plates. It was also a time where electric fondue sets or gels did not exist, replaced by alcohol to heat up the pot. Do not worry: at Taureau, there is a heating element on the table, but still, be careful with the hot oil!

Heating element at Taureau, French restaurant in the West Village, NYC, New York

So, let me explain to you the menu there. There are two prix fixes: The full village that, for $52 per person will include a cheese fondue, a fondue Bourguignonne and a chocolate fondue, with more choices for each course than the cheaper Eco Village that is $43 per person. I guess now you understand the title of this post... Yes, three different kinds of fondue might seem a lot, but trust me: it is not only manageable, but it is so delicious that you can't stop eating (I suggest a little walk after though).

Menu at Taureau, French restaurant in the West Village, NYC, New York

Typically, we say that, with a cheese fondue, you should not drink water but wine, otherwise the water and the cheese will form a block and it will hurt your stomach. That is for sure an urban legend to convince people to drink wine...So, I went for a glass of Pinot Grigio.

Glass of Pinot Grigio at Taureau, French restaurant in the West Village, NYC, New York

For the first course, the cheese fondue, we decided to go with the traditional Old Swiss, but I admit that I hesitated between this one and the Perigord that has 18 months old parmesan , white American cheese, black truffle mushrooms and truffle oil. This seemed decadent and was probably very flavorful, but, as it was my first time at Taureau, I preferred going for a classic.

Old Swiss fondue at Taureau, French restaurant in the West Village, NYC, New York

The fondue was very good, with not too much garlic or pepper that is what I always appreciate as it can easily overpower the cheese. It came with pieces of bread (they brought some more), as well as some salad to help the digestion, similar to the way lots of restaurants in France would serve it. We also went for some mushrooms that we ordered on the side and that we dipped in the cheese instead of bread.

Mushrooms at Taureau, French restaurant in the West Village, NYC, New York

The second course was the fondue Bourguignonne. For this one, you have different choices to make:

Oil versus broth. We went for oil as it is the traditional one and picked Canola, again more traditional, over olive oil. If you prefer broth, you can have vegetables or red wine.
The meat: beef with filet mignon and hanger steak, chicken or pork tenderloin. We went with beef that is again more traditional for a fondue Bourguignonne.

Fondue Bourguignonne at at Taureau, French restaurant in the West Village, NYC, New York

We dipped the meat in the hot oil for 15 seconds to get a medium rare temperature, moving the fork so it would not stick to the bottom of the pot. We then put a bit of sauce over it. The choices of sauces were: Dijon, peppercorn, truffle, Gorgonzola and bordelaise. My favorites being the last three for sure. Both kinds of meat were good, but my preference was definitely the filet mignon that was very tender.

Hanger steak at Taureau, French restaurant in the West Village, NYC, New York

Filet mignon at  at Taureau, French restaurant in the West Village, NYC, New York — Filet mignon at at Taureau, French restaurant in the West Village, NYC, New York

After that was our last course: the chocolate fondue. We had the choice between milk and dark chocolate. We picked the latter.

Chocolate fondue  at Taureau, French restaurant in the West Village, NYC, New York — Chocolate fondue at Taureau, French restaurant in the West Village, NYC, New York

To dip in the chocolate, they brought us: white chocolate cake, banana cake, banana, pear (one of my favorites), kiwi (not ripe enough), apple and marshmallow. I think dark chocolate was the perfect choice as milk might have been too sweet. This was delicious and, despite all the food we had before, I could not stop dipping in the almighty chocolate...

Marshmallow dipped in Chocolate fondue  at Taureau, French restaurant in the West Village, NYC, New York — Marshmallow dipped in Chocolate fondue at Taureau, French restaurant in the West Village, NYC, New York

This was a fantastic meal and I was glad I went to Taureau. This is the kind of places were I would definitely go with a group of friends or whenever I feel like traveling to France for the price of a subway ticket. Chapeau Chef Pawlicki: I will definitely come back and this time try the Perigord fondue!

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!

Taureau

I Just Want To Eat! 12/23/15 I Just Want To Eat! 12/23/15

Frankie and Ava's in Hoboken, NJ

I was thrilled to try Frankie and Ava's, a new Italian eatery from long term resident Frank DiGiacomo, that opened last Wednesday.

You're going to tell me: does Hoboken need another Italian place? Well, why not if the food differs from the others? At Frankie and Ava's, it might not be the choices that are different, the menu offering pizza, hot or cold sandwiches, antipasti...Lots of components, such as mozzarella being made on premises.

I was thrilled to try Frankie and Ava's, a new Italian eatery from long term resident Frank DiGiacomo, that opened last Wednesday.

Dining room at Frankie and Ava's in Hoboken, NJ

The counter at Frankie and Ava's in Hoboken, NJ

I like the decor that, although casual, has a zen feel, thanks to the wood and color chosen. We decided to try several dishes there. For the appetizer, I was tempted by the buffalo chicken balls, a take on an all American dish, more intriguing than rice balls that they also serve on the menu.

Buffalo chicken balls at Frankie and Ava's in Hoboken, NJ

I liked it, the buffalo sauce having a nice kick that was counterbalanced by the blue cheese sauces that they serve with it. It was also a bit crunchy that added a slight texture to the dish that was missing a bit of it, the chicken being shredded a bit too thin. But at the end, it was fairly good and I recommend it if you like buffalo chicken.

Then, we got the meatball parmigiana sandwich, composed of homemade marinara, fresh homemade mozzarella and parmesan on a toasted Italian roll.

Meatball parmesan sandwich at Frankie and Ava's in Hoboken, NJ

It was a decent one: the meatballs were good, not dry, but it was missing a bit of that delicious marinara sauce (they should add a bit on the side - I am sure they would have given me some if I asked) and the cheese seemed to be on only one side that happened to be mine...

Last was the pizza. And what a pizza! We went for the Wild Mushroom one, made with mixed wild mushrooms, fresh homemade mozzarella and finished with truffle oil.

Wild mushroom pizza at Frankie and Ava's in Hoboken, NJ

That was succulent: the crust was fantastic, thin and crunchy, it was difficult to resist. And at least there was enough mozzarella and mushrooms so we would not fight over a slice. What I appreciated is that they propose personal pizza (the size we chose), that had 6 slices for $10. A good price for good slice that seemed to be made with quality ingredients.

Even if I had few comments about the food, I liked Frankie and Ava's: they have a nice menu in a casual setting, offering dishes at reasonable prices. I think it is a good addition to the culinary world of Hoboken and I would certainly go 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!

Frankie and Ava's

I Just Want To Eat! 12/21/15 I Just Want To Eat! 12/21/15

The Doughnut Project in NYC, New York

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

When I got invited to try donuts at The Doughnut Project, a place that opened mid-October this year in the West Village, I was thrilled: I love doughnuts, but really the ones that are different and bring this delightfully fried dough to another level. This is what The Doughnut Project is about. Of course, if you want a regular one, simply glazed, you can ask, but it would not showcase what this place brings compared to the other "doughnutteries". Because yes, you may think that it is another donut shop, surfing on the craze that saw many others open. Well, it is not: there, donuts are fun and delicious and trust me: I got to try many of them (isn't it great to be a blogger?).

Troy Neal, co-owner of The Doughnut Project in NYC, New York

The Doughnut Project is the result of a friendship between owners Leslie Polizzotto and Troy Neal who met at Eataly few years ago, where Troy was a bartender. After trying many recipes in Troy's kitchen, they finally decided it was time to offer New Yorkers gourmet doughnuts made with fresh and seasonal ingredients, setting up The Doughnut Project in what used to be a medical dispensary.

First, the place is fun: artsy with some spay paint and art on the wall, giving an urban feel. Then, you end up in front of their display and cannot imagine that you went there for just one donut...

Display at The Doughnut Project in NYC, New York

They have six signature doughnuts, and a few experimental ones. For instance, when we went, they had an eggnog one for the winter, with booze in the icing, and, a peanut butter doughnut. All these are yeast doughnuts, using the same dough recipe, the icing being the component making the difference, except when they add some filling like in the beet one (yes, you read well: beets), that has ricotta inside, bought at Murray Cheese Bar close by.

A box of doughnuts at The Doughnut Project in NYC, New York

From all the doughnuts I tried there, the one that stood out was the Bacon Maple Bar, reminiscent from the West Coast origin of Trey who used to live in Seattle. I mean, the first bite was divine, the doughnut having a sweet and savory taste with a nice smokiness and fattiness from the bacon. I really liked the fact that, like for all the other doughnuts, the icing was not too sweet. The other doughnuts were good too, but I could not stop thinking about this one as I was trying the others and I made sure I finished it first. Even Jodi, who is not a big fan of bacon could not resist.

Bacon Maple Bar at The Doughnut Project in NYC, New York

But, if you do not want the Bacon Maple Bar, you can try the others. My second favorite was The Bronx, made with olive oil and black pepper. If I had to pick a third one, it would be Bulletproof Tiger, made with pineapple and habanero stripes. I thought it would be spicy, but it was not the case, but you definitely get a distinctive pineapple taste that could make you think that you are just eating fruit...

The Bronx: Olive oil and black pepper at The Doughnut Project in NYC, New York

The Bulletproof Tiger at The Doughnut Project in NYC, New York

The one I did not like was Those Beetz are Dope, the icing being made with beets that gave this incredible purple color, and the filling made of ricotta as I mentioned above. I like beets, but was not really a fan of it, although I found it interesting. Could it be the new way to force kids to eat their vegetables?

The Beetz are Dope at The Doughnut Project in NYC, New York

The last two I have tried were:

The Pumpkin King: cinnamon with candied pepitas (the delicious cinnamon flavor hits you in the face right away).

The Pumpkin King at The Doughnut Project in NYC, New York

The Costanza: salted chocolate with buttered pretzel (another sweet and savory creation, the pretzel adding a nice crunch to it).

The Costanza at The Doughnut Project in NYC, New York

These large doughnuts were delicious, airy and fluffy, with surprising icing. Would I go back? Oh yeah! But I am not sure I can resist another Bacon Maple Bar...

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!

The Doughnut Project

I Just Want To Eat! 12/19/15 I Just Want To Eat! 12/19/15

H & S Giovanni's in Hoboken, NJ

H & S Giovanni's is one of those multiple pizza joints in Hoboken that are worth knowing: cheap and good. Like others, they serve a large menu from pizza to pasta to sandwiches. I would say that the restaurant has two main areas: the one facing the counter for the curious and the dining room (they have two areas with a nicer set in fact), that is a bit more comfortable.

Counter at H & S Giovanni's in Hoboken, NJ

Dining room at H & S Giovanni's in Hoboken, NJ

Thankfully, they serve pizza by the slice, so, contrary to Grimaldi's few blocks away, you can just pick few slices (although I should mention that Grimaldi's proposes personal size pizza). But the comparison with Grimaldi's will stop there as the pizza is not as good and the setting is much more casual at H&S Giovanni's, but still worth to try.

Slices at H & S Giovanni's in Hoboken, NJ

We decided to go with three slices that were of a good size, especially the plain one, that was, as you would expect for a NY pizza...greasy.

Plain slice at H & S Giovanni's in Hoboken, NJ

I liked it and the generous amount of cheese was no stranger to it. I found it as good as Benny Tudino's.

The next slice was the white, that had a nice amount of ricotta and fortunately no garlic overpowering the whole slice. I definitely recommend that one.

White slice at H & S Giovanni's in Hoboken, NJ

Last was the baked ziti slice.

Baked ziti slice at H & S Giovanni's in Hoboken, NJ

You wonder how somebody could have thought about such pizza combining it with pasta! I liked it, although it was a bit dry.

Of course, with my meal, I got my favorite drink with pizza: root beer. Note: if you are not from this country, know that root beer is not a beer...

Root beer at H & S Giovanni's in Hoboken, NJ

This was a decent lunch and nothing less than what I expected. Does H&S Giovanni's stand out from the other pizza parlors in Hoboken? No, but still, it has good pizza and I heard their Sicilian is fantastic. Would I go back? Maybe, but this time to try their calzone or sandwiches.

Enjoy (I did)!

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

I Just Want To Eat! 12/17/15 I Just Want To Eat! 12/17/15

Revisit: Mastro's Steakhouse in NYC, New York

I went to Mastro's steakhouse a year ago and had a good time, the only negative being the noise level that was quite high. So, when we went back with my colleagues, I was curious to see if the experience evolved one way or another. As I had meat that week, I made a point to focus more on seafood, not that I thought that it would be healthier, especially when you will see what I got...

The first dish was their seafood tower that was phenomenal! I guess they put some liquid nitrogen to create that beautiful smoke, enhanced with some light that catches the attention of dinners.

Seafood tower at Mastro's Steakhouse in NYC, New York

We decided to have a mix of seafood: crab cocktail, shrimp (huge), oysters and lobster. This was delicious and fresh.

Then, I went for the Live Maine lobster: a 3.5 lb lobster that they removed from the shell for me.

Live Maine lobster at Mastro's Steakhouse in NYC, New York

That was a nice animal: big, served with clarified butter, it was unfortunately slightly overcooked, but still good and I truly appreciated that they did the hard work for me. With the lobster, I got some gorgonzola mac and cheese that was delightfully creamy and cheesy.

Gorgonzola mac and cheese at Mastro's Steakhouse in NYC, New York

With our meal, we got a bottle of Pinot Noir Etude 2013 from California.

Pinot Noir Etude at Mastro's Steakhouse in NYC, New York

For dessert, we shared the chocolate layer cake. When it came, I was not sure what to expect as, often, restaurants go for the spectacular rather then the taste. This one was really good and very chocolatey.

Seven layers chocolate cake at Mastro's Steakhouse in NYC, New York

But my favorite was the Pecan Pie A La Mode! The caramel was so buttery that I could have eaten the entire pie myself (but with what I ate before...).

Pecan pie at Mastro's Steakhouse in NYC, New York

We had a good time at Mastro's: good company, excellent service and delicious food. What else to ask? Except another opportunity to go back. And this time, the noise level downstairs was perfect!

Enjoy (I did)!

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

House of 'Que in Hoboken, NJ

House of 'Que is a new BBQ restaurant that just opened two weeks ago in Hoboken, replacing 3 Thirty Grill that closed earlier this year. Overlooking the New York skyline, this place is fairly big and has a concept, BBQ, that is not that widespread in the mile square city, the only true competitor in that category being The Smoking' Barrel, located uptown.

Dining room at House of Que in Hoboken, NJ

The area where it is located is full of bars, crowded whenever there is a game, and, you could see that they cater to sports fans considering the number of TVs all around the dining room. They smartly even put a large screen on one side. When entering, you cannot miss the roll of paper towels on each table: this is a good sign that it is going to get messy!

Root beer and lemonade at House of Que in Hoboken, NJ

Strangely, we were asked to order our drinks at the table (a root beer for me and a house made lemonade for Jodi), but order and pay for the food at the counter. The way it works is that they give you a card with the menu, you go at the counter, order what you want, with sides first and meat after, and then pay at the cashier.

Sides station at House of Que in Hoboken, NJ

Meat station at House of Que in Hoboken, NJ

For the meat, you can order by the pound, whichever quantity you want, so I decided to have a tasting...

Meat selection at House of Que in Hoboken, NJ

It was composed of:

Pork ribs (good, but not really falling of the bone. However, I loved the rub and the delightful fat):

Saint Louis ribs at House of Que in Hoboken, NJ

Pork shoulder (fantastic: moist with some charred skin):

Pork shoulder at House of Que in Hoboken, NJ

Sausage (another favorite: tasty with a nicely thick casing):

Brisket (deliciously fatty but a bit tough):

It was served with some slices of white bread that I mainly used with the pork shoulder, smothered in BBQ sauce.

White bread at House of Que in Hoboken, NJ

For the sides, we decided to go with the corn pudding that was amazing and the mac and cheese that was...disappointing, being creamy but bland. We also got a pickle and some deviled eggs that were pretty good.

Corn pudding at House of Que in Hoboken, NJ

Mac and cheese at House of Que in Hoboken, NJ

Deviled eggs at House of Que in Hoboken, NJ

I admit that I am a bit on the fence with House of 'Que: my ideal meal would be the pork shoulder, sausage and corn pudding. For ribs, I prefer The Smoking' Barrel mentioned before or even Hudson Tavern that has some incredible ones. As far as the brisket is concerned, lots of BBQ places in New York make a better one. Would I go back? Maybe, but this time to try the chicken and the pecan pie...

Enjoy (I did)!

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House of Que

I Just Want To Eat! 12/13/15 I Just Want To Eat! 12/13/15

Square Diner in TriBeCa

TriBeCa has this reputation to be the place where the rich and celebrities live, with its high end restaurants and amazing lofts. In the last two years, I have been discovering this area and I definitely found places that you would probably not expect if you never went there and just been mesmerized by the sight of this neighborhood in TV shows or movies. Square Diner is one of them.

We went there on a Saturday, for lunch, and I was surprised to see this place become crowded after 1:30pm. Menu wise, like many diners, they have a large selection of dishes, quite varied. Jodi decided to go for pancakes.

Pancakes and egg at Square Diner in TriBeCa

You could add an egg (probably to balance out the sweet and savory) and she decided to have it scrambled. The egg was well done, not overcooked and thus dry. The pancake was as good as pancakes you would expect in a diner.

On my side, I went for the pastrami Reuben sandwich, that was in fact an open sandwich. I might have been disappointed about that, thinking that I would enjoy a messy sandwich, the grease from the pastrami dripping on my hands. But in fact, it was a decent sandwich, the only part missing being the Russian dressing replaced by mustard.

Pastrami reuben at Square Diner in TriBeCa

Of course, I had to try their milkshake and chose a vanilla one that made the cut.

Vanilla milkshake at Square Diner in TriBeCa

It was a decent meal and we were surprised how speedy the service was, the dishes arriving few minutes after we ordered. Would I go back to Square Diner? Probably: I love the atmosphere in this kind of place and found the food comforting and decent, as you would expect in a diner.

Enjoy (I did)!

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I Just Want To Eat! 12/10/15 I Just Want To Eat! 12/10/15

Edward's in Tribeca

We passed in front of Edward's so many times , seeing that place crowded as well as the poster from Time Out saying it is one of the 50 best brunch places in New York, that we decided to go for dinner on a Friday night. Not surprisingly, we got our table in this place that had a bistro feel. Yes it was crowded and noisy, especially around the bar area. Menu wise, it looked like a mix of cuisines, that is never an issue if executed well. I am not sure what happened that night, but it did not match our expectations...First, the service, although courteous was slow and waited a long time for our food to come. We ordered four appetizers that were served in large plates and, instead of asking us if they could bring them two by two, they brought everything together, trying to setup four large plates on a small table, making the experience uncomfortable.

The appetizers were:

Guacamole and chips: I found it watery and some of the chips were old. I mentioned it to the manager who graciously removed it from the bill, that is a gesture I truly appreciated.

Guacamole and chips at Edward's in Tribeca

Crab cake with lemon butter sauce: not the best crab cake for sure, but decent (I was not expecting much in this king of place though but know that this is not made with jumbo lump crab).

Fish tacos: simply mushy and definitely not a dish I would recommend.

Mushroom quesadilla: served with pico de gallo and sour cream, it was just ok.

Mushroom quesadilla at Edward's in Tribeca

We passed on desserts at that point...That was definitely disappointing. Would I go back to Edward's? Maybe for brunch, but probably not for dinner.

Enjoy (...)!

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I Just Want To Eat! 12/7/15 I Just Want To Eat! 12/7/15

Banh Mi at Pho Nomenon in Hoboken, NJ

When I went to Pho Nomenon in January 2014, I was not that thrilled and even said:

I have mixed feelings about that place: it was cheap and decent, but the food was not to the point where I would want to go back quickly.

When I went to Pho Nomenon in January 2014, I was not that thrilled and even said:

I have mixed feelings about that place: it was cheap and decent, but the food was not to the point where I would want to go back quickly.

Tofu Banh Mi at Pho Nomenon in Hoboken, NJ

What convinced me to go back was their Banh Mi sandwich. I love a good banh mi that I discovered at Banh Mi Saigon in Little Italy few years back. Cheap and tasty, I love the sweet and savory taste of this sandwich, that is even better when the baguette has a slight crispiness. So, the fact that Pho Nomenon was serving one and, in fact, the only place in Hoboken serving it, made us decide to go back there.

Jodi ordered the tofu sandwich that was made with fried tofu:

On my side, I got the traditional, made with cold cuts and some sort of mayonnaise.

Traditional Banh Mi at Pho Nomenon in Hoboken, NJ

Both sandwiches had cucumber, carrot, daikon and fresh cilantro, on a bread that was slightly toasted. These sandwiches were pretty good and I definitely recommend them, but know that they have limited quantity there.

With my sandwich, I got a Thai iced tea, not surprising if you follow this blog as it is one of my favorite beverage.

Thai iced tea at Pho Nomenon in Hoboken, NJ

This time at Pho Nomenon, I was definitely not disappointed! The Banh Mi were awesome and I would definitely go back there to try their other choices!

Enjoy (I did)!

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I Just Want To Eat! 12/5/15 I Just Want To Eat! 12/5/15

STK, modern steakhouse in NYC, New York

STK is definitely not your usual steakhouse, getting away from the manly atmosphere classic steak joints sometimes have. No, it is modern and combines not only a restaurant, but also a lounge, like Mastro's does. So, there, the noise level is quadruple, the music from the DJ forcing people to scream to get heard.

Dining room at STK, modern steakhouse in NYC, New York — Dining room at STK, modern steakhouse in NYC, New York

Their menu is also unusual, definitely elegant and unique. You find of course the classic pieces of meat, such as ribeye, filet mignon or porter house, but for instance with interesting toppings like foie gras butter or bone marrow.

They started off by bringing a sourdough bread with blue cheese butter on top and a chive butter on the side.

Sourdough bread at STK, modern steakhouse in NYC, New York — Sourdough bread at STK, modern steakhouse in NYC, New York

I admit that I would have never thought it was a sourdough bread as it tasted more like a brioche. Bringing this was a mistake, as it was so good, it was difficult to resist it...

For the appetizers, I tried the crispy lobster tails, served with green chili aioli, pickled chilies and a papaya slaw.

Crispy lobster tails at STK, modern steakhouse in NYC, New York — Crispy lobster tails at STK, modern steakhouse in NYC, New York

It was kind of refreshing, thanks to the papaya slaw and I loved the texture of the lobster that was slightly undercooked but had the crunch from the crust on top.

But my favorite appetizer was the seared scallops, accompanied by short rib marmalade, squash puree and pomegranate.

Seared scallops at STK, modern steakhouse in NYC, New York — Seared scallops at STK, modern steakhouse in NYC, New York

The presentation was outstanding, one of the scallops having the short rib marmalade (that was fantastic by the way) on top and the other one under. This was a spectacular dish: the scallops were perfectly seared and paired perfectly with the squash and marmalade, as well as the pomegranate that added some nice acidity.

To go with the meat, I ordered a glass of Pinot Noir, Sonoma Cutrer 2013 from California. I noticed preparing this post that the alignment of the glass with one of the tables gives the impression I had somebody in my glass!

For the steak, I did not go for the filet mignon

Filet mignon at STK, modern steakhouse in NYC, New York — Filet mignon at STK, modern steakhouse in NYC, New York

But for the ribeye that is my favorite cut. I asked for it medium rare.

Ribeye at STK, modern steakhouse in NYC, New York — Ribeye at STK, modern steakhouse in NYC, New York

The ribeye was perfectly cooked, but a bit too fatty. Know that they apparently do not dry-age their meat, that is fairly rare nowadays. It was a very good piece of meat: tender, juicy, with a great bold taste, especially close to the bone. I ordered a delicious béarnaise sauce with it, as well as a bone marrow that I inhaled...

Bone marrow at STK, modern steakhouse in NYC, New York — Bone marrow at STK, modern steakhouse in NYC, New York

For the sides, I tried the mac and cheese, as well as the truffles and parmesan fries.

Mac and cheese at STK, modern steakhouse in NYC, New York — Mac and cheese at STK, modern steakhouse in NYC, New York

Truffle and parmesan fries at STK, modern steakhouse in NYC, New York — Truffle and parmesan fries at STK, modern steakhouse in NYC, New York

I did not like the fries: undercooked and bland, it was very disappointing. However, the mac and cheese was sublime: the pasta were perfectly cooked, there was a lot of cheese and it was really creamy.

I had to pace myself as I really wanted to try their desserts, having couple of options in mind. The first one was the churro milkshake.

Churro milkshake at STK, modern steakhouse in NYC, New York — Churro milkshake at STK, modern steakhouse in NYC, New York

The milkshake was made with dulce de leche and I used it to dip the perfectly made churro bites that were crunchy with a delightful gooeyness in the center. But my favorite dessert was definitely the banana cream pie in a jar.

Banana cream pie in a jar at STK, modern steakhouse in NYC, New York — Banana cream pie in a jar at STK, modern steakhouse in NYC, New York

Made with banana, house made vanilla wafer, vanilla custard and butterscotch, it was topped with a meringue that was not too sweet. In fact the entire dessert was not too sweet and was comforting. I think I could have eaten the entire jar if I was not already full from all this good food I had...

STK is for sure a great place: fantastic food and good service. I wonder if it is quieter for lunch as, if like me, you do not like noisy places, this is not for you. Although I have to say that, after what I ate, I would not mind going back, bringing a pair of ear plugs with me...

Enjoy (I did)!

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I Just Want To Eat! 12/2/15 I Just Want To Eat! 12/2/15

Mac and Cheese burger at The Ainsworth in NYC, New York

We were looking forward to having brunch with our friends Jen and Gary and I was in charge of finding a place in the city. Knowing that Gary was, like me, a fan of burgers, I looked for a restaurant with an extensive menu. That is how we ended up at The Ainsworth. I mean, just seeing their mac and cheese burger made me drool and I could not wait to try it. Interestingly, while we waited for Jen and Gary, we saw Alma, one of Jodi's friends who lives in the neighborhood. She could not believe we were going there, even for food: it is a bar and it comes with all the disturbances you can be imagine, from the loud music to the drunk people, without forgetting the fights. Well, Alma, the brunch might be your best bet, but not on a game day: The Ainsworth being a sports bar (it has 40 TV over 6,000 sqf), I am sure it gets crazy there.

Dining room at The Ainsworth in NYC, New York

It did not take too long to decide what to eat, but I admit that the food took forever to come; it was odd considering there were maybe three tables occupied. I guess they had the minimum staff that day, but they could at least check on the patrons.

So I ordered the mac and cheese burger. It was one choice in many unusual combinations, such as the French onion or breakfast burgers.

The Mac and Cheese burger at The Ainsworth in NYC, New York

When it came, it looked big and yummy, but big, but yummy, but big...it was composed of a bun with, in the bottom, a panko crusted mac and cheese, topped with a patty (between 6 to 8 ounces) and a scoop of mac and cheese.

It was a bit messy to eat, but the first bite was divine: first you get the soft brioche bun, then, at the same time, creaminess of the mac and cheese on top and the crunchiness of the crusted one in the bottom, before tasting the meat that was not as juicy as I would have liked. It was delicious, but I admit that it was a bit challenging to eat it, especially as the cheese got colder. I mean, you will definitely forget about the fries and I have to say that not only it was challenging to finish, but it was also a bit heavy after...

Jodi, more reasonable than me, got the traditional breakfast, two eggs (she asked for sunny side), buttermilk biscuit, potato hash, and bacon. Good, but nothing unusual.

Traditional breakfast at The Ainsworth in NYC, New York

We had a good time at The Ainsworth and I appreciated the fact that they let us hang out there for a while. Besides the company, the highlight of the meal was definitely that fantastic burger that I highly recommend. And yes, I would go back!

Enjoy (I did)!

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