I Just Want To Eat! 2/10/16 I Just Want To Eat! 2/10/16

Restaurant Week: China Grill in NYC, New York - Closed

Restaurant Week is the perfect occasion to try restaurants that are usually on the pricey side, of course, assuming that they play by the rules and truly offer a menu where the quality will not be sacrificed. So, I was curious to see what China Grill would do for Winter Restaurant Week. Not that this place was unknown to me as I went few times to this elegant restaurant that serves Asian inspired dishes family style. And going with several of my coworkers was ideal as we got to share few dishes. The result? A succulent meal definitely worth the $25 per person tag. First, I appreciated the nice number of dishes proposed, all different, with an option for vegetarians. Second, these dishes were original, in the philosophy of the restaurant, and we're pretty good.

Dining room at China Grill in NYC, New York

Here is what we shared:

For the appetizers:

Cracking calamari salad with a lime miso dressing (I just wished there was more calamari):

Crackling calamari salad at China Grill in NYC, New York

Spicy beef and scallions dumplings with a soy ginger sauce (definitely my favorite: tasty filling in a thin shell that was perfectly cooked):

Spicy dumplings at China Grill in NYC, New York

Lobster pancakes stir-fried with wild mushrooms and smothered in a sauce with red chili, scallions and coconut milk. It was like crepes, but slightly thicker.

Lobster pancakes at China Grill in NYC, New York

For the entrees, we decided not to share and I picked the sake marinated "drunken" chicken, served with sweet crisp onions and an Asian slaw. I admit that I was surprised by the generous size of my dish compared to what my colleagues got, their salmon being small and with no side. It was a good dish: the chicken was perfectly cooked and moist and I loved the crispy onions that were not greasy at all.

Sake marinated "drunken" chicken at China Grill in NYC, New York

And yes, there were sides...We decided to share:

Five vegetable fried rice:

Five vegetables fried rice at China Grill in NYC, New York

Wasabi mashed potatoes:

Crispy spinach (my favorite and definitely a surprising side):

For dessert, we got a hazelnut and chocolate cake as well as ice cream on a cookie (interesting combination).

Hazelnut and chocolate cake with ice cream at China Grill in NYC, New York

The food was fairly good and definitely made me want to go back at China Grill for another round. If you want original Asian flavors, this is definitely a place to know Midtown.

Enjoy (I did)!

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

China Grill

I Just Want To Eat! 2/8/16 I Just Want To Eat! 2/8/16

Kailash Parbat, a vegetarian and Kosher Indian restaurant in the heart of Manhattan

And going to Kailash Parbat in Curry Hill did not change that curiosity that I have for Indian food, to the contrary. First of all, there were only few dishes that I knew on their menu: no paneer tikka masala or chana masala. Second, I learned few things I did not know. To start, the name of the restaurant comes from a sacred Himalayan mount, Mount Kailash (Parbat = mount). Then, the restaurant serves two kinds of specialties:

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

Kailash Parbat in Curry Hill, NYC, New York

Indian cuisine is so broad that I am always amazed to try new dishes never seen before. I have tried a lot, not only in the various restaurants in New York that I visited, but also during my multiple trips in India, having visited Mumbai and Delhi, as well as a memorable trip across Rajasthan few years back. Indian cuisine is one of the few where I do not mind eating vegetarian, forgetting, the time of a meal, my love for meat. And going to Kailash Parbat in Curry Hill did not change that curiosity that I have for Indian food, to the contrary. First of all, there were only few dishes that I knew on their menu: no paneer tikka masala or chana masala. Second, I learned few things I did not know. To start, the name of the restaurant comes from a sacred Himalayan mount, Mount Kailash (Parbat = mount). Then, the restaurant serves two kinds of specialties:

Sindhi dishes: Sindhi are a socio-ethnic group of people originating from Sindh, a province of modern-day Pakistan. After the 1947 independence of India and Pakistan, many Sindhi Hindus migrated to India and some later settled in other parts of the world - Source: Wikipedia.
Jain dishes: Jainism ancient Indian religion that prescribes the path of non-violence (ahiṃsā) towards all living beings. Jain philosophy distinguishes the soul (consciousnesses) from the body (matter) - Source: Wikipedia. In this case, they crafted a menu made of dishes cooked without any roots (no potatoes for instance, no garlic...).

Jain menu at Kailash Parbat in Curry Hill, NYC, New York

There are several locations of Kailash Parbat across the globe: in India of course, as well as in London, Singapore and New York. The story of this place, founded by the Mulchandani brothers is interesting: the brothers were selling food in the 40s in the street of Karachi, at the time India and Pakistan were one country. One of their specialty was Pani Puri, a crispy bite-sized bread (puri) filled with a mixture of spiced water (pani), sweet and sour tamarind sauce as well as different fillings. But, in 1947, during the partition, they fled to India, leaving behind their valuables, but making sure they kept with them the utensils used to make their Sindhi street food. Few years later, in 1952, they opened Kailash Parbat in Mumbay and started the adventure, opening the location in Manhattan two years ago.

Lord Ganesha at Kailash Parbat in Curry Hill, NYC, New York

Dining room at Kailash Parbat in Curry Hill, NYC, New York

It is a casual place that has its charm. At the entrance, you cannot miss the golden Lord Ganesha that kinds of greets you in the premises. Then, on the left, is the chaat bar, where you can built your own snacks, a true ode to how the founders started selling street food.

Chaat bar at Kailash Parbat in Curry Hill, NYC, New York

We started off our culinary experience with beverages. Jodi went for a masala chai that had a wonderful color and incredible aroma.

Masala chai at Kailash Parbat in Curry Hill, NYC, New York

But the color was not as vibrant as the one from my mango lassi that was delicious and perfect to sooth my palate whenever needed, some of the dishes having a nice kick.

Mango lassi at Kailash Parbat in Curry Hill, NYC, New York

The first dish was the chaat platter, a sampler that included bhel puri, dahiwada and corn baskets and khatte metthe aloo:

Chaat platter at Kailash Parbat in Curry Hill, NYC, New York

This is a great way to try different dishes that are typical street food items. So, first was, on the right, Bhel Puri, that is puffed rice served with a chaat mixture and chutney. Mixed in it was red onion that definitely added a kick.

Bhel puri at Kailash Parbat in Curry Hill, NYC, New York

In the center was my favorite: Khette Metthe Aloo or crispy corn baskets and potato wafers mixture topped with various chutneys. I loved the sweet and savory taste of it, as well as the crispiness of these tiny baskets.

Khette Metthe Aloo at Kailash Parbat in Curry Hill, NYC, New York

Then, on the left, was Dahi Wada, a soft savory cake mixed with chaat chutneys and yogurt.

Dahi wada at Kailash Parbat in Curry Hill, NYC, New York

Then came the Bhee ki Tikki: this is a traditional Sindhi dish made with a lotus stem coated with a spicy mixture of gram flour and deep fried.

Bhee Ki Tikki at Kailash Parbat in Curry Hill, NYC, New York

It was accompanied with a sauce that was a mix of tamarind and mint sauces. I loved the crispiness of it, as well as the taste that had a nice kick. The surprise was to discover the lotus stem in the center.

After that, came the mushrooms Makhmali:

Mushrooms Makhmali at Kailash Parbat in Curry Hill, NYC, New York

It is mushrooms stuffed with spiced cottage cheese that are skewered and cooked in a clay oven. This was succulent: the mushrooms were perfectly cooked and I thought the yogurt on top added some freshness to the dish.

Mushroom Makhmali at Kailash Parbat in Curry Hill, NYC, New York

After these delicious appetizers, came our entrees. First was Dal Pakwan, a dish only served on Sundays for lunch and that is usually eaten for breakfast.

Dal Pakwan at Kailash Parbat in Curry Hill, NYC, New York

That was another favorite of mine! It is curried lentils (dal), served with a crispy flat bread (pakwan) and pickles. I loved it: the pakwan was crispy and very addictive, perfect with this lentils dish that was fantastic. I am not sure how they cook them, but they were soft and had a buttery texture. The way you eat it is by putting some of the lentils on the bread and top it with the sauces (again the mixed tamarind and mint sauces).

Dal (lentils) at Kailash Parbat in Curry Hill, NYC, New York

Pakwan (bread) at Kailash Parbat in Curry Hill, NYC, New York

The other spectacular entree that they propose is The Kailash Parbat Bhatura platter.

KP Bhatura platter at Kailash Parbat in Curry Hill, NYC, New York

Bhatura is fluffy deep fried leavened bread from North India, very close to Puri. It is made with refined wheat flour and comes in three different flavors: from left to right, there was pain, fenugreek (my favorite), spices and cottage cheese. They were served with a dish made of chickpea and served with cottage cheese (paneer). The bread was so good, that I could have eaten it without anything on top. My favorite was the fenugreek one, but they were all very good, not greasy and slightly crunchy. The presentation was spectacular and very appetizing.

Bhatura platter at Kailash Parbat in Curry Hill, NYC, New York

Chickpeas dish served with Bhatura at Kailash Parbat in Curry Hill, NYC, New York

Last was dessert. The first one was not unknown to me: Kesar Rasmalai, skimmed milk dumplings dipped in cold saffron milk.

Kesar rasmalai at Kailash Parbat in Curry Hill, NYC, New York

But the most surprising one was the kulfi falooda, a pistachio ice cream that topped some sweet vermicelli noodles.

Kulfi falooda at Kailash Parbat in Curry Hill, NYC, New York

At the beginning, I did not know what it was and simply thought it was ice cream, and a good ice cream in fact, quite rich. But then, I discovered the sweet vermicelli noodles underneath.

I really liked this dessert: it was deliciously sweet but not too sweet and these vermicelli noodles were a nice touch.

We left the restaurant stuffed and glad that we tried these dishes that we have never seen before. Kailash Parbat might be a vegetarian restaurant, but trust me: eating there you will not miss any meat. And I will sure go back for some more discovery of incredible flavors Indian cuisine has to offer.

Enjoy (I did)!

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

Kailash Parbat

I Just Want To Eat! 2/6/16 I Just Want To Eat! 2/6/16

Brunch and dinner at The Madison Bar and Grill in Hoboken, NJ

I admit that it has been a while since we went to The Madison Bar and Grill. Our past experience for dinner being so so. We did enjoy their regular brunch, but, with all the options around, never went back. Until...Yes, until a night where we were feeling going out, but somewhere close by.

Dining room at The Madison Bar and Grill in Hoboken, NJ

We got a table in the main dining room, far from the noise of the patrons at the bar. It was quiet, until a large group got seated.

Focaccia at The Madison Bar and Grill in Hoboken, NJ

After they served us some dry focaccia bread, we got our dishes. We decided to share a few and the large plates on the small square table did not help, considering that they brought everything at the same time...This is what we had:

Tuna tartare, made with avocado, scallions, pickled ginger, black and white sesame seeds, soy sauce, chipotle oil and crispy wonton:

Tuna tartare at The Madison Bar and Grill in Hoboken, NJ

Nice presentation, refreshing, but missing a bit of acidity.

Mac And cheese:

I admit that I was looking forward to it because it is apparently a family recipe. It looked creamy, but I do not know what kind of cheese they used, because it tasted very processed. So, I was disappointed.

The calzone trio:

Trio of calzone at The Madison Bar and Grill in Hoboken, NJ

It was composed of three mini calzone, perfect for sharing: prosciutto/mozzarella, portobello/roasted red peppers/ricotta and classic cheese. I liked it: tasty and cheesy, with a slight crispiness, my favorite being the classic cheese.

The last dish was the best: French onion soup dumplings.

French onion soup dumplings at The Madison Bar and Grill in Hoboken, NJ

This is a nice twist on a classic French specialty and they surely succeeded in creating a unique dish that will satisfy the cheese lovers, the amount of cheese (asiago and provolone) being very generous.

The next time we went was for their Sunday brunch buffet.

Brunch at The Madison Bar and Grill in Hoboken, NJ

At $30 per person, you get access to their buffet, one beverage (bloody mary, mimosa, tea, juice or soft drink) as well as unlimited coffee. In fact, I did realized after that they made us pay for the coffee!!!

The bill at The Madison Bar and Grill in Hoboken, NJ

During the brunch, you can listen to jazz, that thankfully was not too loud, so we could have a nice time and hear each other.

Jazz brunch at The Madison Bar and Grill in Hoboken, NJ

Food wise, the buffet offered various items, from eggs, sausages, bagels, smoked salmon...

Buffet at The Madison Bar and Grill in Hoboken, NJ

Smoked salmon at The Madison Bar and Grill in Hoboken, NJ

Sausages at The Madison Bar and Grill in Hoboken, NJ

scramble eggs at The Madison Bar and Grill in Hoboken, NJ

Chicken fajita at The Madison Bar and Grill in Hoboken, NJ

House salad at The Madison Bar and Grill in Hoboken, NJ

Creme brûlée french toasts at The Madison Bar and Grill in Hoboken, NJ

Eggs benedict at The Madison Bar and Grill in Hoboken, NJ

Shrimp and oysters at The Madison Bar and Grill in Hoboken, NJ

So, after ordering the beverages and getting my not so included unlimited coffee and an orange juice, we went for a first serving...

Coffee and orange juice at The Madison Bar and Grill in Hoboken, NJ

I tried to be reasonable and not get too much, as I knew I would go back for a second and even have dessert.

Oysters and shrimp at The Madison Bar and Grill in Hoboken, NJ

Shrimp at The Madison Bar and Grill in Hoboken, NJ

The best bang for the bucks at this buffet is the shrimp and oysters that tasted fresh and were of good quality. The shrimp were also of a good size and perfectly cooked. I guess next time I will pull my chair next to it and only get that. Smartly, they put plastic wrap between the shrimp and the ice, so the shrimp did not have the icy taste you sometimes get when ordering shrimp or crab cocktails.

For the second serving, I decided to get scramble eggs, sausages, smoked salon, mushroom pizza, creme brûlée French toasts, eggs benedict and chocolate croissant.

I was looking forward for their creme brûlée French toast, but was a bit disappointed as we tried them in their regular brunch and they were outstanding, but these were kind of soggy and missing the mark. As far as eggs were concerned, I loved their scramble eggs that were soft and moist, as well as the eggs benedict that had a perfectly runny yolk, although the muffin was a bit tough. The chocolate croissant was not good: dry with the chocolate having a weird taste.

Egg benedict at The Madison Bar and Grill in Hoboken, NJ

As far as dessert was concerned, the star was the chocolate fountain.

Chocolate fountain at The Madison Bar and Grill in Hoboken, NJ

Dessert at The Madison Bar and Grill in Hoboken, NJ

Strawberry dipped in chocolate at The Madison Bar and Grill in Hoboken, NJ

Marshmallow dipped in chocolate at The Madison Bar and Grill in Hoboken, NJ

They also proposed some cakes, like red velvet, but they were just ok.

Red velvet cake at The Madison Bar and Grill in Hoboken, NJ

The brunch was fine, perfect if you go with a bunch of people, love seafood and have a big appetite. But it was not outstanding to the point that I would make it my go to place. So, would I go back to The Madison Bar and Grill? Probably for the burger and the regular brunch.

Enjoy (...)!

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

I Just Want To Eat! 2/4/16 I Just Want To Eat! 2/4/16

The Malt House in Greenwich Village

The Malt House is not your regular tavern: for sure, you will get a nice selection of beer, on tap or bottle, as well as any kind of drink you could think of, from wine to scotch, without forgetting their cocktails. No, what makes this place special is their menu crafted by Executive Chef Armando Avila, who from Mexico to New York, worked in places like STK or 5 Napkin Burger.

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

Chef Armando Avila at The Malt House in Greenwich Village

At The Malt House, you will get bar food, but elevated, like the lobster mac and cheese, made with a blend of white cheddar, gruyere and parmesan, topped with a nice size lobster claw; some surprising dishes like the tempura pickles that I thought were fried chicken; or some bar classics such as the delicious Malt House Burger served with hickory smoked bacon, an onion marmelade that added some nice sweetness, lettuce, tomato and some cheese, one of my favorite dishes was the wings that were served with roquefort sauce. Another classic is the beer and bacon batter onion rings that definitely have an appetizing bacon aroma. There is food for any palate and it makes this place more than just a bar.

Bar at The Malt House in Greenwich Village

Dining room at The Malt House in Greenwich Village

Bar area at The Malt House in Greenwich Village

Here is what I had:

Cheese curds: white cheddar smothered by panko flakes and fried. It was served with the Malt House sauce and a chipotle aioli.

Cheese curds at The Malt House in Greenwich Village

Wings: baked, fried and grilled, served with a roquefort sauce:

Chicken wings at The Malt House in Greenwich Village

Tempura pickles, made with an ale-batter and served with ranch dressing and Malt House sauce:

Tempura pickles at The Malt House in Greenwich Village

Beer and bacon battered onion rings, still served with the Malt House sauce and ranch dressing:

Onion rings at The Malt House in Greenwich Village

Steamed mussels prepared with roasted tomatoes, chorizo, garlic and white wine:

Steamed mussels at The Malt House in Greenwich Village

Malt House burger with either regular fries of truffle fries: this was my favorite of the evening with the wings and mussels.

Burger and fries at The Malt House in Greenwich Village

Burger with truffle fries at The Malt House in Greenwich Village

Burger at The Malt House in Greenwich Village

The grilled chicken tacos made with pico de gallo, crema, cotija cheese and the Chef's garnish:

Chicken tacos at The Malt House in Greenwich Village

Lobster Mac and Cheese:

Malt house salad, made with watercress, heart of palm, cherry tomatoes and grilled chicken:

The Malt House salad at The Malt House in Greenwich Village

For dessert, we got a chocolate cake, as well as a creme brulee:

Chocolate cake at The Malt House in Greenwich Village

Creme brulee at The Malt House in Greenwich Village

I should also mention that I went for a beer flight, trusting their selection.

Beer flight at The Malt House in Greenwich Village

It was overall good, Chef Avila giving a good spin on American comfort food. But if you go there, try for sure the burger: you will not regret it!

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 Malt House

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

Nai Tapas Bar in the East Village

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

Nai Tapas Bar is the kind of gem people would keep to themselves, the cozy atmosphere and phenomenal food making this place unique in a restaurant scene that is quickly evolving. This place is the result of the collaboration of Chef Ruben Rodriguez and General Manager/Wine director David Martinez, who offer, in this East Village joint a tapas menu that is phenomenal. Chef Rodriguez first started serving dishes inspired from his grandmother, Emilia Arias, and his mother (Nai), Ana Maria Gonzalez Arias, who is also a Chef. He then started to expand, based on his own research, traveling around the world and working with various Chefs to discover new flavors. The dinner I had there was amazing and, from the first dish, that was made with molecular gastronomy techniques, to the desserts, I was flabbergasted by the originality, creativity and flavors, elements that, as we discussed with my fellow bloggers who were present at the table (The Restaurant Fairy, Bon Viveur NYC, The Cake Dealer and Johnny Prime), would easily be found in more fancier places like Eleven Madison Park. Well, I would not be surprised if one day we hear that Nai Tapas Bar be rewarded by stars from Michelin...

Chef Ruben Rodriguez at Nai Tapas Bar in the East Village

The decor is warm and rustic, from the wooden bar and tables, the exposed brick, where few sculptures are embedded in, as well as paintings from the Chef's cousin, giving the impression you could step into another world, there, somewhere in Spain.

Bar at Nai Tapas Bar in the East Village

Decor at Nai Tapas Bar in the East Village

As far as the food and drinks are concerned, see for yourself the incredible feast we got:

I started of with their sangria, a nice healthy serving of fruit that can be deadly as you would drink it like milk...

Sangria at Nai Tapas Bar in the East Village

Esferication de Aceituna (olive spherification): an introduction to molecular gastronomy, where this little green ball exploded in my mouth, bursting in olive flavor.

Olive spherification at Nai Tapas Bar in the East Village

A beer from Upstate NY that I completely forgot the name...Anyway, know that they have a nice selection of draught beers from Spain, but, if you prefer local, they can accommodate too.

Beer at Nai Tapas Bar in the East Village

Jamon Iberico or sliced Iberico ham with olives:

Iberico ham at Nai Tapas Bar in the East Village

Mini-airbags rellenas de queso manchego or mini-airbags stuffed with manchego foam:

Manchego mini-airbags at Nai Tapas Bar in the East Village

Then, Wine Director and co-owner David Martinez brought a cava with lemon rinds and mint leaves. He gave a vigorous twirl to the carafe to remove the gas, resulting in a refreshing drink that paired perfectly with the next dish.

David Martinez with cava at Nai Tapas Bar in the East Village

Cava with lemon rinds and mint at Nai Tapas Bar in the East Village

The dish was Ostras con aire de Limon or oysters with a lemon foam:

Oysters with lemon foam at Nai Tapas Bar in the East Village

Oyster with lemon foam at Nai Tapas Bar in the East Village

Another pairing was Albarino de Rias Baixas Valdemonxes, a crisp red perfect with pork or seafood.

Albarino de Rias Baixas Valdemonxes wine at Nai Tapas Bar in the East Village

And it was not with meat that it was paired, but with fish: tostada de lubina or Chilean seabass wrapped in toast topped over an orange emulsion and balsamic reduction):

Tostada de lubina at Nai Tapas Bar in the East Village

Gambas al ajillo or traditional shrimp in garlic sauce (simply made, I was glad the Chef tried to keep it similar to what you would eat in Spain):

Shrimp with garlic sauce at Nai Tapas Bar in the East Village

Aguacate relleno or avocado stuffed with crab meat and sprinkled with Serrano ham:

Avocado stuffed with crab at Nai Tapas Bar in the East Village

We then got a palate cleanser that was a sangria infused watermelon (Sandia impregnada con sangria):

Sangria infused watermelon at Nai Tapas Bar in the East Village

The next wine was also red: Altos de Luzon, also from Spain:

Altos de Luzon wine at Nai Tapas Bar in the East Village

At that point I got to try Cabrales potatoes that are pan fried potatoes with blue cheese, a very addictive dish:

Cabrales potatoes at Nai Tapas Bar in the East Village

Croquetas de jamon or ham croquettes, a fairly traditional dish:

Ham croquettes at Nai Tapas Bar in the East Village

Pollo Ahumado or smoked chicken cooked sous-vide, a dish with Asian flavors and a stunning presentation:

Hickory smoked chicken at Nai Tapas Bar in the East Village

Coles de Brusselas or Brussels Sprouts in a spicy mustard aioli topped with fresh apples in an orange emulsion:

Brussels sprouts at Nai Tapas Bar in the East Village

Barriga de Cerdo or pork belly with caramelized pecans and yuca chips over a cream of carrot):

Pork belly at Nai Tapas Bar in the East Village

The next wine was a Montevannos Crianza Ribera Del Duero 2008, a vibrant and aromatic red made with tempranillo grapes:

Montevannos Crianza Ribera Del Duero 2008 wine at Nai Tapas Bar in the East Village

Salmorejo Canario or marinated baby back ribs with cabrales potatoes and fried peppers:

Baby back ribs at Nai Tapas Bar in the East Village

Fried peppers at Nai Tapas Bar in the East Village

Pintxo de Chistorra or spicy Basque chorizo over piquillo peppers on toast, topped with a quail egg and melted manchego cheese:

Pintxo de Chistorra at Nai Tapas Bar in the East Village

Then, we got dessert. I might want to explain something about this type of dinner: the guests are all bloggers who are there with their cameras and getting a bit crazy each time a dish comes, so they can get a good shot. But, often, we help each other, for instance holding some items, such as my friend Malini, The Restaurant Fairy, who was holding for me the Caramelo de Algodon or pear cotton candy, a surprising dessert with an amazing pear flavor.

Pear cotton candy at Nai Tapas Bar in the East Village

The second dessert was churros. Don't look further: the chocolate was inside!

Churros at Nai Tapas Bar in the East Village

The dessert were accompanied with a moscatel, Senorio de Sarria:

Moscatel Senorio de Sarria at Nai Tapas Bar in the East Village

As well as a cortado, a coffee similar to a macchiato.

Cortado at Nai Tapas Bar in the East Village

This was such a fantastic meal: there was no dish that I did not like and I was literally blown away by the food. Chef Rodriguez is like an artist and the plate is his canvas. I cannot wait to see what his next project, soon to open will be.

Enjoy (I did)!

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

Nai Tapas Bar

I Just Want To Eat! 1/31/16 I Just Want To Eat! 1/31/16

Ben and Jack's Steakhouse in NYC, NY

When I got invited to Ben and Jack's Steakhouse, I was really excited. I know that place as I went there already, enjoying their delicious pieces of meat dry aged for 32 days. My excitement was not just for the food, but also because I got to meet Executive Chef Admir Alibasic.

Chef Admir is truly passionate about what he is doing, working tirelessly to make sure his customers will have the best experience. He explained to me the dry aged process in a scientific manner, that is not surprising considering he has a degree in science.

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

Chef Admir Alibasic at Ben and Jack's Steakhouse in NYC, NY

Freezer with dry aged steaks at Ben and Jack's Steakhouse in NYC, NY

Dry aged porterhouse and T-bone at Ben and Jack's Steakhouse in NYC, NY

Dry aged steak at Ben and Jack's Steakhouse in NYC, NY

Dry aged porterhouse at Ben and Jack's Steakhouse in NYC, NY

I am sure lots of people would think this is gross, but I can tell you that this process allows for the meat to be so tender and tasty. But we will see later. First, let's talk about the rest of the food. I should definitely mention the steak sauce. Ok, lots of steakhouses make their own and Ben and Jack's is no different. However, this one stands out from the fact that it has the right balance of sweetness and nice tones of molasses and citrus.

Steak sauce at Ben and Jack's Steakhouse in NYC, NY

Of course, my first taste of the sauce was when they brought some bread at the table. Yes, no butter for me, just the steak sauce.

Bread basket at Ben and Jack's Steakhouse in NYC, NY

More original, Chef Admir Alibasic uses Ben and Jack's Steak Sauce for anything and, during the Holidays, he created a steak sauce eggnog martini that was apparently very successful, as well as a steak sauce chocolate cheesecake lollipop. Unfortunately, I did not go for the Holidays and did not get the opportunity to try the cocktail, so I ended up with a glass of pinot noir, my favorite with steak.

Glass of pinot noir at Ben and Jack's Steakhouse in NYC, NY

For the appetizers, Jodi decided to go for the Caesar salad, a dish that is normally a pretty safe choice, except that it is sometimes overdressed. Well, not at Ben and Jack's: the sauce was light and it was perfectly dressed.

Caesar salad at Ben and Jack's Steakhouse in NYC, NY

On my side, I of course ordered a slice of Canadian bacon. I smothered the bacon with the steak sauce and literally inhaled it. Eating it, I was wondering why I did not order a second slice...

Canadian Bacon at Ben and Jack's Steakhouse in NYC, NY

The reason why I only ordered one slice is because I also wanted to try their crab cake. When I go to a steak house, it is my first choice in terms of appetizer. It was a fairly thick cake and when I cut it, I was a bit disappointed not to see large lump of crab meat. But that disappointment fade quickly as I thought it was delicious, the crab being the star and the dish not being packed with fillers. Well, you should not judge a book by its cover...

Crab cake at Ben and Jack's Steakhouse in NYC, NY

After we finished the appetizers, they cleaned the plates and brought us new silverware. Nothing special you would think, if it was not for the size of the steak knife. I am so used to steakhouses bringing large knives that I was surprised to see one more on the lighter side. Was it enough to cut the meat and a way to convince their patrons their meat is so tender a small knife would do it? We will see...

Steak knife at Ben and Jack's Steakhouse in NYC, NY

Then came the steaks and it was the highlight of the meal as I was really looking forward to it. Jodi went for a filet mignon, ordered medium, that was so tender and delicate, whereas on my side I went with the bolder ribeye, ordered medium-rare. The ribeye was huge, between 26 and 28 oz, with a very appetizing smell emanating from it. It was phenomenal: very tender, juicy, with just enough fat. And that first bite was divine. It was so good, that, this time, I did not even think using any steak sauce! What I liked is that it was not smothered with any spices, herbs or whatever: simply kosher salt, enhancing a bit the flavor of the meat.

Filet mignon at Ben and Jack's Steakhouse in NYC, NY

Ribeye at Ben and Jack's Steakhouse in NYC, NY

With the steaks, we decided to order mac and cheese, as well as half cottage fries and half onion rings. The mac and cheese was gooey, but I admit that I did not like it so much and preferred the fries and onion rings that were crispy and not greasy at all. I thought it was a great idea to propose such a dish as I always want to try few sides when I am at a restaurant and by doing this, the serving size allows for it.

Mac and cheese at Ben and Jack's Steakhouse in NYC, NY

Cottage fries and onion rings at Ben and Jack's Steakhouse in NYC, NY

Last was desserts that I enjoyed with a decaf espresso. We had the key lime pie as well as the cheesecake, served with schlag that is whipped cream. Know that these desserts are homemade. I liked all of them and Jodi had to stop me from finishing everything! The schlag was thick and perfect to accompany the pie or cake that were thankfully not too sweet. The cheesecake was dense and a true NY cheese cake, made with cream cheese, with no addition of ricotta, and with a perfect crust that was not too thick. The key lime pie was also very good, with a nice graham cracker crust.

Espresso at Ben and Jack's Steakhouse in NYC, NY

Cheesecake at Ben and Jack's Steakhouse in NYC, NY

Schlag at Ben and Jack's Steakhouse in NYC, NY

Key lime pie at Ben and Jack's Steakhouse in NYC, NY

We had a great time at Ben and Jack's and Jodi needed to roll me back home after such a feast: not only this place serves some incredible steaks (they have been working with the same meat purveyor for years), but this family business has a nice vibe, far from the stuffy steakhouse that cater more to business men and women, than your average Joe. When we went, it was in the middle of Winter restaurant week, where they offered a nice menu, perfect for people who want to try a place for a good price. They are also proposing for Valentine's Day a menu ($95 for a glass of champagne, an appetizer, a salad, an entree, a potato and vegetable and dessert) where not only that succulent ribeye is served, but also a porterhouse for two that the table next to us ordered and that I wish I could have dipped into. Well, probably next time, because I will for sure go back there.

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!

Ben & Jack's Steak House

I Just Want To Eat! 1/29/16 I Just Want To Eat! 1/29/16

Choza Taqueria at The Gotham West Market in NYC, New York

I love The Gotham West Market and my favorite places there are El Comado, a Spanish tapas place, and The Cannibal. We went back few weeks ago to see what was new and found Choza Taqueria. As it has been a while since we had Mexican food, we decided to get a bite, before having dessert at Ample Hills Creamery.

They did not have anymore any fish tacos (I was so disappointed), so I went for the pollo or chicken tacos.

Chicken tacos at Choza Taqueria at The Gotham West Market in NYC, New York

Chicken taco at Choza Taqueria at The Gotham West Market in NYC, New York

It was composed of a citrus roasted chicken topped with charred pineapple, a buttermilk and tomatillo salsa, as well as queso fresco. I liked the charred pineapple with it, giving some sweetness to the dish, but I have to say that it was just ok, the chicken being a bit dry. Fortunately, we ordered some guacamole that I put on top, enhancing a bit the flavors.

Guacamole at Choza Taqueria at The Gotham West Market in NYC, New York

Chips at Choza Taqueria at The Gotham West Market in NYC, New York

The guacamole was good and seemed fresh; it was also well seasoned.

Jodi went for the cheese tamale that was served with queso fresco and salsa.

Cheese tamale at Choza Taqueria at The Gotham West Market in NYC, New York

I tried a bit of it, but did not like it. Well, in fact, I do not really like tamales, so, this comment is not a reflection on this place.

For drinks, we went for a Mexican coke, as well as a pineapple drink from Jarritos that is very good.

Sodas at Choza Taqueria at The Gotham West Market in NYC, New York

Overall, it was a bit disappointing. I might go back to Choza Taqueria as I really want to try their fish taco, but, if they do not have it, I will look for other options...

Enjoy (...)!

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

I Just Want To Eat! 1/27/16 I Just Want To Eat! 1/27/16

Brunch at Maison Kayser in the West Village

Maison Kayser is like a trip to France for the cost of a subway fare. I love that place. My first visit, I was a bit disappointed by what I got: I remember I was looking forward to getting an authentic Mille feuille, but what I got was not what I expected and the cafe gourmand was so so. But, since then, each time I went back, I got some delicious cakes or viennoiseries (croissant, pain au chocolat, etc.). And since then, locations have been popping up throughout the city. At this pace, Maison Kayser will be the Starbucks of French Boulangeries-Patisseries.

Maison Kayser in the West Village, NYC, New York

Dining room at Maison Kayser in the West Village, NYC, New York

We decided to go to their new location on Bleecker during the day of New Year's Eve. The place was fairly crowded from people coming to buy some delicious cakes and breads. We sat in the dining room, overlooking the kitchen where they tirelessly made some baguettes, an operation I watched with lots of interest.

Kitchen at Maison Kayser in the West Village, NYC, New York

I admit that I looked with attention to the menu and was surprised to see other things than tartines or eggs, like the cassoulet or the boeuf Bourguignon, dishes that you would more expect in a brasserie. But one dish caught my eye even more: the foie gras maison "au torchon" or homemade duck foie gras. Foie gras au torchon is like a paté (I hope I do not offend people saying this) as opposed to pan seared. You spread it on toasted bread, like butter, and it can be eaten with a chutney. At Maison Kayser, they serve it with quince chutney and a delicious rustic bread that was perfectly toasted. The foie itself was delicious, with hints of alcohol (maybe armagnac?) used in the process.

Foie gras au torchon at Maison Kayser in the West Village, NYC, New York

Quince chutney for foie gras at Maison Kayser in the West Village, NYC, New York

Bread for foie gras at Maison Kayser in the West Village, NYC, New York

It was appetizer size and I decided to also get their croque-monsieur. Made with house cured ham, Mornay sauce and gruyere cheese, it was served like a tartine and cut in slices, to allow for sharing. I liked it, especially considering the amount of cheese it had, between the sauce and the gruyere.

Croque Monsieur at Maison Kayser in the West Village, NYC, New York

Jodi decided to go for the tartine de chevre et figues, an open face sandwich made with goat cheese and figs, caramelized onions and balsamic reduction. That was also a delicious dish, the goat cheese pairing perfectly with the caramelized onions for additional sweetness and the figs. There were also walnuts that were not mentioned on the menu.

Goat cheese and figs tartine at Maison Kayser in the West Village, NYC, New York

With our meal, we had some of their amazing bread, as well as some salted butter.

President salted butter at Maison Kayser in the West Village, NYC, New York

Bread basket at Maison Kayser in the West Village, NYC, New York

We wanted dessert, but for later and therefore stopped by the counter at the entrance. Jodi decided to order a chocolate eclair and I got a tarte aux marrons or chestnut tart. Both were sublime, but my favorite was the chestnut tart that was fantastic: not too sweet, it truly let the chestnut be the star of the dish. I found it even better than the Mont Blanc pastry from Lady M! I should mention that each pastry was packed in its own individual box, made with the perfect size, to allow transportation. Even in France, I rarely see that and you often end up with either some pastries toppling over or shoved against each other. This was perfect and both arrived home without any damage.

Pastries at Maison Kayser in the West Village, NYC, New York

Chestnut tart at Maison Kayser in the West Village, NYC, New York

Pastry boxes at Maison Kayser in the West Village, NYC, New York

Chocolate eclair at Maison Kayser in the West Village, NYC, New York

I also got a pain aux raisins for my breakfast the next day and, even a day old, it was very good, bringing back some memories.

Pain aux raisins at Maison Kayser in the West Village, NYC, New York

I love Maison Kayser and who knows: with all the locations Eric Kayser is opening, it might not be uncommon in few years to see people walking in the street with a baguette under their arm...

Enjoy (I did)!

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

Maison Kayser

I Just Want To Eat! 1/25/16 I Just Want To Eat! 1/25/16

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.

Dessert display at Malibu Diner in Hoboken, NJ

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.

Pastrami Reuben at Malibu Diner in Hoboken, NJ

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.

Pickle and cole slaw at Malibu Diner in Hoboken, NJ

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

Scrambled eggs at Malibu Diner in Hoboken, NJ

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.

Crab cake benedict at Malibu Diner in Hoboken, NJ

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.

Silver dollar pancakes at Malibu Diner in Hoboken, NJ

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

Brunch promotion at Malibu Diner in Hoboken, NJ

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 at Malibu Diner in Hoboken, NJ

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.

Vanilla milkshake at Malibu Diner in Hoboken, NJ

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)!

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! 1/24/16 I Just Want To Eat! 1/24/16

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.

Thanksgiving Think Jerky by Chef Laurent Gras

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!

Sriracha and Honey Think Jerky by Chef Gale Gand

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.

Ginger and Orange Think Jerky by Chef Gale Gand

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.

Sweet Chipotle Think Jerky by Chef Matt Troost

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!

I Just Want To Eat! 1/22/16 I Just Want To Eat! 1/22/16

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.

Dining room at Amelie Wine Bar in NYC, New York

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.

Chandelier at Amelie Wine Bar in NYC, New York

"bottle" lamps at Amelie Wine Bar in NYC, New York

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.

Espresso and menu at Amelie Wine Bar in NYC, New York

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 at Amelie Wine Bar in NYC, New York

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.

San Francisco omelet at Amelie Wine Bar in NYC, New York

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

Scrambled eggs with merguez at Amelie Wine Bar in NYC, New York

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.

Escargots at Amelie Wine Bar in NYC, New York

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.

Bread at Amelie Wine Bar in NYC, New York

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.

Duck confit at Amelie Wine Bar in NYC, New York

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

Meringue at Amelie Wine Bar in NYC, New York

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.

Glass of Bourgogne rouge, domaine Seguin-Manuel 2013 at Amelie Wine Bar in NYC, New York

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

I Just Want To Eat! 1/20/16 I Just Want To Eat! 1/20/16

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.

Dining room at Ramen Thukpa in the West Village, NYC, New York

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.

Vegetable Spring Rolls at Ramen Thukpa in the West Village, NYC, New York

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.

Pork dumplings at Ramen Thukpa in the West Village, NYC, New York

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).

Buddha ramen at Ramen Thukpa in the West Village, NYC, New York

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.

Tonkotsu miso ramen at Ramen Thukpa in the West Village, NYC, New York

Miso egg in Tonkotsu miso ramen at Ramen Thukpa in the West Village, NYC, New York

Braised chicken in Tonkotsu miso ramen at Ramen Thukpa in the West Village, NYC, New York

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.

Noodles in the Buddha ramen at Ramen Thukpa in the West Village, NYC, New York

Noodles in the Tonkatsu miso ramen at Ramen Thukpa in the West Village, NYC, New York

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:

Empty bowl at Ramen Thukpa in the West Village, NYC, New York

Enjoy (I did)!

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

Ramen Thukpa

I Just Want To Eat! 1/18/16 I Just Want To Eat! 1/18/16

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.

Dining room at Combina in TriBeCa, NYC, New York

Bar at Combina in TriBeCa, NYC, New York

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.

Eggplant Escabeche at Combina in TriBeCa, NYC, New York

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.

Sabich tostada at Combina in TriBeCa, NYC, New York

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.

Merguez burger at Combina in TriBeCa, NYC, New York

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.

Pickles and peppers with merguez burger at Combina in TriBeCa, NYC, New York

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.

Malawah churros at Combina in TriBeCa, NYC, New York

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

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

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.

Counter at Mighty Quinn's BBQ in NYC, New York

Dining room at Mighty Quinn's BBQ in NYC, New York

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.

Meat station at Mighty Quinn's BBQ in NYC, New York

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.

Tray of meat at Mighty Quinn's BBQ in NYC, New York

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.

Brisket at Mighty Quinn's BBQ in NYC, New York

Spare ribs at Mighty Quinn's BBQ in NYC, New York

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

BBQ sauce at Mighty Quinn's BBQ in NYC, New York

Boylan sodas at Mighty Quinn's BBQ in NYC, New York

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).

Sweet corn fritters at Mighty Quinn's BBQ in NYC, New York

French fries at Mighty Quinn's BBQ in NYC, New York

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

Apple bread pudding at Mighty Quinn's BBQ in NYC, New York

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!

I Just Want To Eat! 1/14/16 I Just Want To Eat! 1/14/16

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.

Signature burger at Onieal's in Hoboken, NJ

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.

The Alps veggie burger at Onieal's in Hoboken, NJ

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).

The Alps burger at Onieal's in Hoboken, NJ

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.

Allagash White beer at Onieal's in Hoboken, NJ

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

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