Malibu Diner in Hoboken, NJ

I do not know why, but I always loved diners. It might be because I saw them on TV when I was a kid in France, with their all-you-can-drink filtered coffee (as opposed to espresso) and the fact that their was always a pie on the menu. It was usually there that cops would meet their informants or envelopes would be passed...When going to a diner, like others, I am not expecting anything earth shattering, but more comfort food with dishes that represent America.

Malibu diner is no exception. Open 24/7, it is located on the North part of Hoboken. And if you have a car, know that they have a small parking lot.

Like lots of diners, they have a strategically placed dessert display, to entice customers to have one, even if they did not plan to, and you can sit either at the counter, at a table or at a booth.

Their menu is pretty extensive and inexpensive: you can get soups, salads, eggs, sandwiches, steaks, chicken in many forms, pasta, etc...We went a couple of times and got various dishes. My favorite was definitely the pastrami reuben, served Russian dressing and a side of fries that I barely touched, not because the fries were not good, but rather because the sandwich was quite filling.

This reuben was simply delicious: fatty and messy to eat, they were generous with the amount of pastrami. Of course, you cannot compare it to Katz's, but still, I recommend it. You can also get half a pickle and cole slaw upon request.

As far as eggs are concerned, we tried their scrambled eggs that can be ordered as a main dish or a side.

The entrée one will come with potatoes (nicely mashed with a delightfully burnt crust in some areas) and buttered toast.

Also served with potatoes were the crab cakes benedict that were not great as I thought that they use too much filler and the crab taste is lost. However, the eggs were perfectly poached, with a nice runny yolk. 

Last typical brunch dish we tried was the pancakes. There, like in many diners, we got the silver dollar ones that came with lots of butter and maple syrup.

For beverages, they have a $2 brunch special for bellinis, mimosas and bloody marys.

But I preferred a root beer that is a drink that I discovered in this country and that I love with either pizza or with a sandwich. 

Root beer is a dark brown sweet beverage traditionally made using the root or bark of the tree Sassafras albidum or the vine Smilax ornata as the primary flavor. Root beer may be alcoholic or non-alcoholic, and may be carbonated or non-carbonated. Wikipedia

I also tried their vanilla milk shake that I should have asked for extra thick. It was just ok, a bit too sweet.

Even if I did not like all the dishes at Malibu Diner, I will probably go back, probably for other deli sandwiches, that reuben sandwich still making me drool. And this time, I may even try their desserts...

Enjoy (I did)!

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Product Review - Think Jerky: Chef-crafted beef or turkey jerky

I recently received a sample from Think Jerky, a company that makes Chef-crafted beef or turkey jerky. The idea behind Think Jerky came when the founder, Ricky Hirsch, realized how unhealthy (especially the amount of sugar), most jerky are. He decided to make a version more healthy and delicious, reducing salt and sugar. Think Jerky prides in using grass fed beef or free range turkey, non-GMO, no antibiotics, with a serving not exceeding 100 calories.

So it was fun to do a little jerky tasting as, before coming to the US, I did not get exposure to jerky the same way. There are dry meats in Europe such as bresaola or the popular viande des grisons that is from Switzerland and is often paired with raclette. But in Europe, these are not snacks. So I was curious when Think Jerky contacted me for few reasons: first, it is made by Chefs; second, the flavors are fairly unusual. And this is what I tried:

Thanksgiving by Chef Laurent Gras:

This is a tribute from Chef Gras to his favorite American Holiday, made with turkey, herbs and cranberries. I should mention that, if you do not know Chef Laurent Gras, he received many accolades in his career, whether it was when he worked at The Waldorf Astoria or at L2O in Chicago, where he got three Michelin stars.

Sriracha Honey by Chef Gale Gand:

This was one of my favorites: I thought at first that it might be very spicy, but it is not the case. It has definitely a nice kick, well complemented by the sweetness of the honey and I love the vibrant red color. The interesting fact about Chef Gale Gand is that she is a pastry Chef!

Another recipe from Chef Gand is the Ginger and Orange jerky: contrary to the first two I tried, this one is made with beef and is inspired by East Asian cuisine. When you bite in it, you definitely get the hints of ginger, then the citrus flavor comes through as does the nuttiness added by the sesame seeds.

Below a video showing her making beef jerky:

The last flavor I tried was Sweet Chipotle by Chef Matt Troost:

This one is interesting too: it is a beef jerky made with raspberry juice, smoked chipotle pepper powder, ancho chili pepper powder, smoked paprika, black pepper and cayenne pepper. I did not taste any heat at first, but it comes at the end, complementing the sweetness of the raspberry. It is my favorite from all the flavors.

It was fun trying the different flavors that Think Jerky is proposing. I could see myself eat this as a snack as it elevates a bit what is more associated with a gas station item. I am looking forward to see if we will start seeing it in our stores and if other creative flavors will surface.

Enjoy (I did)!

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

Amelie Wine Bar in NYC, New York

I found Amelie thanks to Opentable, as I was looking for a place to meet our friends Anne and Klaus who were visiting us from Denmark for brunch. We liked it so much that we decided to go back for dinner the same week. 

I do not know much about this place, except the fact that it first opened in San Francisco, but could not not notice the nautical theme from the decor, with the boat shape of the bar and the sails on the ceiling. A decor that is also very art deco, as can attest the large chandelier close to the bar.

Menu wise, they serve classic French dishes such a duck confit or foie gras, but also some with Mediterranean influence as you will see with my brunch entree.

As far as ambiance is concerned, brunch and dinner are totally different: the brunch was much quieter than dinner and the staff had much more time to take care of us than in the busy evening, the restaurant being crowded between people who just want to have a nice glass of wine from their large selection or some good food (or both). But don't get me wrong: the service there is quite good and makes sure you have a nice time. I would say that the only negative is the small size of the tables (so small that Jodi ended up with some wine on her bag from the table next to us, but this is another story).

There is one dish that we ate both times: the ravioles.

Ravioles are some tiny ravioli stuffed with comte cheese that are from the South of France. It is very difficult to find them in the US and I never miss an occasion to order them whenever they are on the menu. It as a great dish, not only because of the ravioles, but also because of the amount of cheese and the nice gratiné on top. When we went for dinner, we got them with truffle, a more elegant option for a succulent dish.

I should have mentioned that the photos during dinner were a bit challenging because of the low light (that was also reddish). 

For brunch, we decided to go for eggs. Jodi got the San Francisco omelet, made with mushrooms and goat cheese.

I went for the scrambled eggs with merguez (lamb sausage):

The scrambled eggs were definitely my favorite, being perfectly cooked (I hate when eggs are overcooked and dry), the egg balancing well the sausage that is so tasty.

I also tried their snails, prepared with red wine reduction, vegetable brunoise, garlic, parsley, bread crumbs.

I was not sure I would like it when I saw all that stuff on top of the snails, but I was wrong: it was delicious, buttery and I could not resist dipping the delicious bread that was on the table in it.

The last dish I tried (before dessert), was the duck confit. Served with fingerling potatoes, wild mushrooms and frisée, it was a splendid entrée, perfectly prepared.

For dessert, we got their meringue and wipe cream, topped with a berry coulis.

You could definitely taste that it was a homemade meringue: it was crunchy on the outside and gooey in the center. I for sure recommend this dessert!

Of course, as Amelie is a wine bar, I should mention the glass of red wine I ordered: it was a Bourgogne rouge, domaine Seguin-Manuel 2013.

We really had a good time at Amelie: this is the kind of place that reminds me a bit of the wine bars in Paris. The food is great and if you love wine, they have a large selection. Would I go back? Definitely and I already know what I would eat...

Enjoy (I did)!

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

---

Amélie

Ramen Thukpa in the West Village, NYC, New York

Lots of people are talking about the mainstream ramen joints that are Ippudo or Momofuku, but they should not miss some great, more low key ramen restaurants that one can find walking the streets of the city. This is how we found Ramen Thukpa, by simply walking down 7th avenue. 

It is a small place for sure with a courteous and efficient staff. There, they serve Tibetan and Japanese food, focusing on hot pots, at reasonable prices. They have a great deal with a lunch special from Monday to Friday where you get an appetizer and either ramen or cold noodles without broth. We went for the ramen of course!

But first were the appetizers. Jodi chose the vegetable spring rolls that were delightfully greasy and crispy. 

On my side, I went for the pork and chive dumplings. At first, I was a bit disappointed when I saw them, because I like them fried, but I have to admit that they were delicious: tasty, with a shell that was perfect, not thick or doughy. 

Then the ramen came. Jodi chose the Buddha Ramen composed of shoyu (soy sauce)
Based vegetable broth with age tofu, spinach, bean sprouts, corn, bamboo shoots and scallion. She added half miso egg that was only 50 cents supplement (some restaurants really push it and charge two bucks). 

On my side, I ordered the Tonkotsu Miso Ramen that was made with chicken and pork bone broth, bean sprouts, braised chicken, corn, bamboo shoots and scallion. I also added half miso egg, as well as chashu pork. 

Both ramen were delicious, but I preferred the Tonkatsu one that was so good. The broth was rich and milky and there were lots of veggies there. The pork and chicken were also delicious, tasty and perfectly cooked. 

As far as the noodles were concerned, they were both different, the one in the Tonkotsu slightly thinner. 

The result on my side was an empty bowl... It was sublime and I definitely recommend this place. Would I go back to Ramen Thupka? Definitely and the best proof I liked it is there:

Enjoy (I did)!

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Ramen Thukpa

Combina in TriBeCa

When Taka Taka, a restaurant serving Mexican and Japanese fusion (Japanese-Cantina as their neon sign said), I was a bit disappointed: I liked the concept and the conveyor belt sushi. But then, I saw Combina, a Spanish and Israeli fusion restaurant from Chef Einat Admony who opened the wonderful Taim many years ago. I was intrigued and really looking forward to try it. Combina opened mid-November 2015 and thus far, has been successful. We went on a Tuesday night and were surprised to see this place so packed. Too packed I would say, the tables really being close to each other (at this point, let's just have communal tables). We arrived a bit earlier than our reservation and they asked us to sit at the bar for few minutes. Well, we decided to eat at the bar, the seats being more comfortable in term of noise and space. I believe that it might also help us get our food quicker and service better considering the proximity to the wait staff that was running around like bees in a beehive. 

Food wise, it is tapas style and the menu is fairly small, with lots of dishes that are unusual, maybe not because of the main ingredient, but because of the way they are prepared and the spices used. We started off out meal with eggplant escabeche, a vegetarian dish made of eggplant, garlic, dill and yogurt.

Escabeche can be found in many Mediterranean and Latin American dishes. The only version of it I know well was sardines escabeche that my mom use to cook when I was a kid. This one was very good, either with or without the bread it came with, but I admit there was a lot of garlic (so, not a dish to order on a first date; maybe not on a second or third either).

Then, Jodi wanted to eat their sabich tostada. The reason is that the sabich sandwich at Taim is phenomenal. This is also a dish made with eggplant, sitting on a crispy corn tortilla and topped with an egg and aioli.

It was very good, but small considering that we paid $16 for it. As it was on the right side of the menu and thinking about the dish at Taim, we though it would be bigger, more of an entrée than an appetizer. Fortunately, I got the dish I came for: a merguez burger. 

I never had merguez served this way. I love merguez, these lamb sausages that can be spicy and that are deliciously greasy. When I was a kid, we use to eat merguez very often, either in couscous, sandwiches (they were grilled on a barbecue and we were either putting ketchup or mustard on a delicious baguette). You can usually find them in kebab restaurants in France and I remember that, when I was living in Paris, we often went to eat a merguez sandwich with fries with my friend Caroline and Arnaud, after seeing a movie. The fries were not the best, but the sandwich was divine. In New York, you can find merguez served in different ways in French restaurants like Felix or Marseille, or in Middle Eastern places like Barbes.

At Combina, the merguez burger was served with some pickles and peppers. I should mention that I stopped eating the peppers when I realized that they were squirting on my neighbor's side of the bar each time I was cutting a piece of it...Anyway, that burger was fantastic! The first bite was divine: not only you get the bold flavor of the merguez, that had a nice char on top and complemented very well with the sauce that I think was made with feta. They kept the grease that in fact oozes on your fingers, giving to this patty some juiciness that enhances even more the taste and the whole experience. I devoured it and imagine that Jodi, who does not really liked lamb, told me later that she could have eaten a whole one.

Last was dessert. We decided to go for the Malawah churros. These churros did not have the usual shape and were very airy, but delightfully crispy with or without the Israeli chocolate they were served with that was sublime. I am not sure how this chocolate is made or mixed with, but it was so good that we did not leave any trace of it...This is, with the burger, a dish I definitely recommend.

I really liked my dinner at Combina: the food was delicious and unusual. No wonder why people rave about this place. It is a bit pricey, but you also pay for the location in the posh TriBeCa. Would I go back? For sure, and I would have again that merguez burger, although they have other dishes such as the lamb chop and belly served with harissa that looks yummy.

Enjoy (I did)!

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

Combina

Mighty Quinn's BBQ in NYC, New York

We found Mighty Quinn's Slow Smoked Barbeque thanks to Jodi's friend Caleb. It is no secret that I love BBQ and I could not wait to try this place. There are several places in fact: one in Greenwich Village, where we went, one on the East Village where I could have ended up if I did not call Jodi to reconfirm the address, as well as others in Brooklyn, New Jersey, etc. 

It is a casual place: you order at the counter and then go find a spot with your tray, or decide to take it out and eat in the park right across the street or at home. We wanted to eat in considering the weather is not anymore that warm for outside eating, although that day was quite ok for that.

As we queued up and were waiting for our turn to order, I could not stop looking at all that meat being cut and served to patrons, salivating already. I decided to go for brisket and spare ribs, both naked as opposed to a sandwich. 

The brisket was literally melting in my mouth, perfect with the BBQ sauce that was on the table. The spare ribs were also good, not really falling off the bone, but still good, with a nice rub. It was definitely a nice portion.

For drinks, Jodi picked a Boylan Black Cherry soda and I went for a Root Beer.

As far as sides were concerned, we went for we ordered some amazing sweet corn fritters served with a honey chile dipping sauce that was very addictive, as well as French fries that were disappointing (soggy and cold).

For dessert, we opted for the apple bread pudding that was fantastic.

I liked the food at Mighty Quinn's: good BBQ, tasty and messy as it should be. I would definitely go back, but this time to try their Brontosaurus ribs!

Enjoy (I did)!

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

Onieal's: best burger in Hoboken?

I might have found one of the best places for burgers in Hoboken! I use to think that, besides Five Guys that I adore, Hudson Tavern had the best burger in town, but Onieal's surpasses it. Imagine that they have a whole burger menu that will make you dizzy: so many choices that can then be multiplied by the number of combinations their toppings allow you to create. 

Located in a corner of Church Square Park, Onieal's is a bar that has this old feel and particular smell from the beer on tap that is flowing all day and night. What I definitely appreciated is the fact that they have a separate dining room, away from the noisy bar area. We went there twice for brunch, early enough to be seated; good considering that the place started to be crowded at 12:00pm. 

Each time, we went for burgers, skipping the classic brunch dishes they serve (like eggs Benedict, French toast...). I of course wanted to try their signature burger The Onieal's famous. Fortunately our waitress asked me if I wanted any cheese on it as I did not even think they would propose a burger without, and too excited to try it. 

The burger was served with lettuce, tomato and onion, on a sort of brioche that was perfectly soft. The first bite was delicious: the patty tasted like meat, not some seasoning that restaurants often abuse. It was also so juicy that it delightfully dripped on my hand. They served the burger with some fairly decent fries, that were skin on, slightly crunchy.

Jodi went for The Alps, a burger served with Swiss cheese and mushrooms, but she decided to order the veggie patty rather than the beef one.

I thought it was pretty good, so, the next time we went, I ordered the same, but with the beef patty and blue cheese (I love the combination blue cheese / Swiss that I discovered at Ted's Montana Grill).

This was phenomenal and I literally inhale that burger that was, again, perfectly cooked and juicy.

With the burgers, I got a beer: Allagash white from Maine, a fruity and refreshing beer.

If I had to decide, I would say that Onieal's has the best burger in Hoboken. Then comes Hudson Tavern, and third is Hoboken Bar and Grill. 

Onieal's is definitely worth the trip to Hoboken, although it seems that they have a location in Chelsea: I will have to check that out, but it is really only for the blog...

Enjoy (I did)!

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

Onieals

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. 

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.

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.

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).

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.

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

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

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.

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!

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 that will change in couple of weeks, being a smaller tasting, but still showcasing local ingredients.

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.

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.

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.

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.

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.

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.

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

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.

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

For me, scallops marinated with black truffle and leeks.

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

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

They came with some tiny muffins that were really good.

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.

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

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.

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.

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.

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!

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

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

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

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!

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.

Jodi had a braised red cabbage on her side.

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!

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.

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

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

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.

And last was a chocolate pretzels with an apple brandy.

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...

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.

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

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). 

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. 

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

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

Then was the vegetable soup dumplings. 

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. 

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

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. The latter is not surprising considering the kind of hotel this restaurant is located into, but still.

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).

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.

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:

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.

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).

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).

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.

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

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).

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.

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):

The aforementioned kimchi that was delightfully spicy:

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.

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.

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.

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.

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

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

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

My trip to India: Dum Pukht in Delhi

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

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.

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

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.

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).

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

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.

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

The second dish was the biryani that was also delicious.

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

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

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.

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!

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!

Gaudio's, Pizzeria and Restaurant in Astoria, Queens

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

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:

"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.

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.

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.

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.

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.

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.

Then, we got meatballs parmiginana:

and eggplant rollatini:

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!

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

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

Surya, Indian restaurant on Bleecker, NYC, New York

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

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. First, you shape the dough. Then, you stick it on one side of the oven and wait for couple of minutes. You will see it bubbling and getting that char that is so delicious.

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

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.

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

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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

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

Off The Hook, seafood restaurant in Astoria, Queens

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

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. 

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.

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.

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.

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

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).

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!

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.

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).

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.

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.

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.

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

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.

Taureau, Fondue extravaganza in the West Village

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

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.

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!

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).

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.

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.

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.

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. 

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. 

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

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...

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

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 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.

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.

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.

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

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?). 

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...

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.

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.

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

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)!

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The Doughnut Project

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.

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.

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.

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.

Last was the baked ziti slice.

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...

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!