I Just Want To Eat! 2/20/16 I Just Want To Eat! 2/20/16

Ramen Takumi near Washington Square Park

I discovered Ramen Takumi few years ago, at the time it was located close to Union Square. It then moved few steps from Washington Square Park. We were going for ramen in another location when we passed in front of it and finally decided to eat there. Funny enough, the restaurant was packed when we arrived. Ten minutes later, half of the dining room was empty.

Dining room at Ramen Takumi Greenwich Village, NYC, NY

For sure, we could see a lot of students from NYU there, looking for a cheap comforting meal on a cold Saturday. We decided to start our meal with pork buns, prepared with slow cooked pork belly, cucumber, romaine and caramelized onions.

Pork buns at Ramen Takumi Greenwich Village, NYC, NY

Pork bun at Ramen Takumi Greenwich Village, NYC, NY

It was a good start, the dish being quite flavorful, with perfectly made buns, fluffy and a bit sticky.

Then, Jodi went for avocado roll, thinking that a ramen would be too big for her. And to warm up, she got herself a tea,

Avocado roll at Ramen Takumi Greenwich Village, NYC, NY

Green tea at Ramen Takumi Greenwich Village, NYC, NY

On my side, I opted for the Syo-yu Tonkotsu ramen, made with a soy sauce flavored broth (pork based), two slices of pork, soy sauce flavored egg (perfectly cooked with a quasi runny yolk), scallions, bean sprouts, fish cake, onion and noodles.

Syo-yu Tonkotsu ramen at Ramen Takumi Greenwich Village, NYC, NY

Noodles in Syo-yu Tonkotsu ramen at Ramen Takumi Greenwich Village, NYC, NY

Egg in Syo-yu Tonkotsu ramen at Ramen Takumi Greenwich Village, NYC, NY

I really liked it, although the broth was a bit too salty (I drank lots of water after...). The pork was delicious, as well as the noodles that were a bit al dente. And I had no problem finishing the bowl...

It was a good meal and the ramen was delicious. Not the best ramen, but still very good. If you ask me, I will probably go back to Ramen Takumi, reorder the pork buns and try another soup.

Enjoy (I did)!

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

Ramen Takumi

I Just Want To Eat! 2/18/16 I Just Want To Eat! 2/18/16

Saalam Bombay, Indian restaurant in TriBeCa

We were looking for a good Indian restaurant in TriBeCa, the best one so far being the reasonably priced Balucci's (their crab curry is the best). We stumble upon Saalam Bombay, a more upscale place.

The dining room is fairly large, with a traditional decor, overlooking the section of the kitchen where the tandoor oven is. Menu wise, you will find the classic, with of course a large selection of dishes cooked in that oven.

Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

We were looking for a good Indian restaurant in TriBeCa, the best one so far being the reasonably priced Baluchi's (their crab curry is the best). We stumble upon Saalam Bombay, a more upscale place.

Dining room at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

Kitchen with tandoor oven at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

They started off by bringing us papadum with mint sauce (a bit spicy) and tamarind sauce (sweet).

Papadam at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

I drank at the same time a mango lassi that, although a bit too sweet, was pretty good.

Mango lassi at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

We decided to share an appetizer that is in fact street food: samosa chaat, that is samosa and chana masala with tamarind chutney and yogurt, a very nice combination, the yogurt adding some freshness to the dish.

Samosa chaat at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

Then, we got the tandoori mixed vegetables where the star was the paneer or Indian cottage cheese. Not as good as the one I tried at Bukhara in Delhi, but still better than the usual paneer that is a bit rubbery and less tasty.

Tandoori vegetables at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

The rest of the vegetables were good, but some were on the spicy side, especially the broccoli.

The second dish was butter chicken, that is sometimes mistaken with chicken tikka masala.

Butter chicken at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

That was a fantastic dish: the sauce was creamy and rich, smothering large pieces of chicken. I definitely recommend this.

We also ordered dal makhni, this lentil dish cooked for hours in cream and butter. That was also fantastic and one of the best I had in the city. Another recommendation for sure.

Dal Makhani at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

We are the dishes with rice pulao that, surprisingly, was not included with the chicken dish, and naan.

Pulao rice at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

Naan at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

We finished our meal with my favorite dessert, gulab jamun (cheese balls fried and then smothered in honey syrup), as well as ras malai (sort of cheese patties poached in condensed milk).

Ras Malai at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

Gulab jamun at Saalam Bombay, Indian restaurant in TriBeCa, NYC, New York

These desserts were the perfect ending to a great meal. Salam Bombay is definitely a place to know and I highly recommend it. I would also mention the good service we got there: efficient and courteous. So, yes, I would 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!

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

Tabelog US event at Andanada 141

Last week, I was invited to an event organized by Tabelog, a restaurant review site that is conquering the US and where lots of bloggers contribute, posting amazing photos of food that make me drool each time I visit it. This time was at Andanada 141, the Michelin-starred Spanish tapas restaurant located on the Upper West Side. As always, the event was perfectly organized, giving us the opportunity to meet with the Chef, Manuel Berganza who prepared a delicious meal for us, straight from the menu.

Invitation to a Tabelog event at Andanada 141 in NYC, New York

Me and Chef Manuel Berganza at Andanada 141 in NYC, New York

The restaurant itself is great: spacious bar area, very colorful with some green lightning, a cozy dining room as well as a room in the back perfect for private parties, with a glass canopy opening it like a garden and with a view to the wine cellar.

Bar area at Andanada 141 in NYC, New York

Wine cellar at Andanada 141 in NYC, New York

The name of the restaurant refers to the highest seating area in a bullfighting arena, a reference to the culture in Spain, culture that is present on the menu, although Chef Berganza, gives his own touch to it, giving traditional dishes a modern twist. We started off our culinary experience with a butternut squash cream that was light and a good way to prepare our palates.

Butternut squash cream at Andanada 141 in NYC, New York

Then we got:

Airbags con Queso Manchego y Membrillo or airbags with Manchego Cheese and Quince:

Airbags with Manchego Cheese and Quince at Andanada 141 in NYC, New York

This is a fun one bite, the cheese popping in your mouth, but I admit I did not notice the quince in it...

Purple endive with a blue cheese spread:

Purple endives and blue cheese spread at Andanada 141 in NYC, New York

Purple endives at Andanada 141 in NYC, New York

Blue cheese spread at Andanada 141 in NYC, New York

I liked it, not only because of the vibrant colors, but also because of taste itself, endive being often paired with roquefort or blue cheese in French cuisine.

Nidos de Codorniz or potato nest with chicken liver pâté topped with a soft boiled quail egg:

Potato nest with chicken liver pâté and soft boiled quail egg at Andanada 141 in NYC, New York

This was a spectacular presentation and we kept taking photos of it. Taste wise, it was sublime, the potato part of the dish being crunchy and delightfully greasy, pairing perfectly with the quail egg that had a soft yolk and the chicken liver pate that was delicious.

Spanish bread and olive oil, similar to focaccia, but without anything such as herbs to top it.

Spanish bread and olive oil at Andanada 141 in NYC, New York

Champiñones Rellenos or marinated mushrooms over a duxelle croquette:

Marinated mushrooms over a duxelle croquette at Andanada 141 in NYC, New York

This was a tough dish in a way, as the main color is brown, that is difficult to make appetizing. So, the playful plating helped, making it similar to mushrooms sitting on dirt (we could not find what this was and hopefully it was edible considering we all tasted it). Taste wise, it was very good, slightly crunchy and bursting of mushroom flavor.

Bravas "Tradición" or crispy potatoes with aioli and two choices of brava sauce:

Crispy potatoes at Andanada 141 in NYC, New York

This is their version of papas bravas, a traditional tapas dish. I liked it, the potatoes being not only crispy, but also cooked all the way through. The aioli was also good, the garlic not being overpowering and the sauces nice, one being spicy, but to be honest, not so much...

Alcachofas con Queso Manchego or fried Navarra artichokes with grated 12-‐month Manchego cheese:

Fried artichokes with manchego cheese at Andanada 141 in NYC, New York

I never had fried artichoke before and, although I appreciated the crispiness of it, it was my least favorite dish. I preferred the Coles de Bruselas or deep fried Brussels sprouts over it (it was served with a delicious romesco sauce):

Coles de Bruselas at Andanada 141 in NYC, New York

Pulpo a la Gallega or mosaic of octopus over a potato foam and rapini (broccoli rabe):

Mosaic of octopus at Andanada 141 in NYC, New York

The presentation of this dish was stunning and I was looking forward to try. But it was ok, the octopus being too soft: I like a bit of bite to it.

Albóndigas con Encurtidos or Iberian “bellota” meatballs with pickles, trinxat and carrot textures

Meatballs at Andanada 141 in NYC, New York

This was another beautiful presentation and it definitely delivered: the meatball was flavorful and not dry at all; the trinxat, that is typically made with potatoes, cabbage and pork meat was delicious, and the carrot puree, wrapped into a carrot sheet was exquisite.

Berenjena, Calamares y Ajo Blanco or roasted eggplant with al-‐andalus spices, “ajo blanco” and calamari romana style:

Fried calamari with eggplant mousse at Andanada 141 in NYC, New York

Ajo blanco is a Spanish cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. I think it was interesting to use it like a sauce to accompany an eggplant mousse that gave some smokiness to the dish, as well as a perfectly fried calamari.

Ensaladilla de Salmón or marinated salmon tartar over a potato salad with smoked oil:

Salmon tartare at Andanada 141 in NYC, New York

I liked this dish that was a fusion between a salmon tartare and an egg and potato salad.

Paella de Mariscos or market fish, shrimp, calamari, mussels, cockles:

Paella de Mariscos at Andanada 141 in NYC, New York

This was the hit of the evening: not only the colors were sublime, but it was an amazing dish. I cannot believe that they only cook it for 25 minutes according to the Chef! It might be that the layer of rice is fine, cooking in this paella skillet that gives it a delicious and tasty crust. You could definitely taste the fact that it is not assembled at the last minute, the rice having so much flavor. Know that if you are vegetarian, you can opt for the vegetarian paella that does not have the same effect on the eyes than this one...

Vegetarian paella at Andanada 141 in NYC, New York

I should mention that, with my meal, I drank some sangria (without any fruits in it) as well as some red wine, a Sommelier Serie Rioja.

Sangria at Andanada 141 in NYC, New York

Sommelier Series Rioja wine at Andanada 141 in NYC, New York

Last was dessert that I savored with a cortado, a sort of macchiato coffee.

Cortado at Andanada 141 in NYC, New York

The first one was Tarta de Santiago or traditional almond cake with raspberries and extra virgin olive oil gelato. I love almond cake and this was very good, the gelato having a very subtle olive oil taste and pairing well with the cake.

Almond cake at Andanada 141 in NYC, New York

The second one was Tocinillo de Cielo or caramelized yolk flan with lemon gel, green apple and dried meringue. Delicious and not too sweet, you could definitely taste the lemon and apple. I just wish there was more...

I really had a good time and some good food at Andanada. Tabelog has once again organized a great event that brings together a community of food bloggers that I enjoy: after all, food might be the only topic that does not end with a fight. What, you disagree?

Thanks to the Tabelog and Andanada teams for a great evening! And if you go to Andanada, do not miss the paella...

Enjoy (I did)!

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

Andanada 141

I Just Want To Eat! 2/14/16 I Just Want To Eat! 2/14/16

Thai Select: A modern Thai in Hell's Kitchen

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

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

There are many Thai restaurants in Hell's Kitchen and, when I go to one, I am always curious to see what would make it different from the others. Thai cuisine is often associated with cheap lunch menu and Thai Select is no different, with a lunch special served everyday for less than $9, where you get a salad, an appetizer and a main dish. Pretty good deal! No, what makes this place different is the menu: yes you will get the basic dishes like that Pad See-Ew that was delicious or the Massaman curry that I have tried with chicken, that had a nice kick, but was not over spicy. More surprising are the wide choices of appetizers, some of them being a bit unusual like the crab croquettes that are some sort of crispy wonton stuffed with crab meat and...cream cheese. We will see later how our meal was, but first, let's talk about the restaurant itself: I must admit that I was a bit surprised by the size of the place, that is quite big and narrow. I love the mix of modern furniture with the exposed brick that give a sort of rustic feel, but also warmth to the place. Amazing also is the circle gong hanging on the wall at the entrance, as well as the statues in the back that still have the export tags on them. And for sure, the room in the back with the back-lit photo cannot be missed.

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

Circle gong at Thai Select in Hell's Kitchen, NYC, New York

Bar at Thai Select in Hell's Kitchen, NYC, New York

Buddha statue tableau at Thai Select in Hell's Kitchen, NYC, New York

Elephant at Thai Select in Hell's Kitchen, NYC, New York

After we sat, we ordered some beverages. On my side, I went for aThai iced tea, a drink that I love and always go for at a Thai restaurant. Jodi decided to have a green tea, the weather being very cold.

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

Green tea at Thai Select in Hell's Kitchen, NYC, New York

We then ordered several dishes, some of them new to our palates. For appetizers, we chose:

Chives pancakes, served with a sweet soy sauce:

Chives pancakes at Thai Select in Hell's Kitchen, NYC, New York

I admit that I was expecting something, similar to the scallion pancakes, these two pieces looking more like a beignet. Anyway, it was very good, with a nice texture and a delightful greasiness that made these comforting.

Then, the other appetizers came presented like a sampler, with quantities divided by two so we could taste several. I should mention that they do propose samplers, like the seafood or dumpling one: a good idea when people want to try various things from the menu.

Appetizer sampler at Thai Select in Hell's Kitchen, NYC, New York

Our sampler, made by us, had:

Vegetarian Spring rolls, made with glass noodles, cabbage, carrots and shiitake mushrooms. It was served with a sweet chili sauce.

Vegetarian Spring rolls at Thai Select in Hell's Kitchen, NYC, New York

Shrimp blanket, an interpretation I guess of pig in a blanket, where the shrimp is wrapped in a rice sheet and fried. It was served with a sweet chili sauce.

Shrimp blanket at Thai Select in Hell's Kitchen, NYC, New York

The last one was the crab croquettes that I mentioned earlier, made with crab meat and cream cheese and served with a plum sauce.

Crab croquettes at Thai Select in Hell's Kitchen, NYC, New York

All these appetizers were delicious and not too greasy. I love the shrimp blanket where I could really taste the shrimp, as well as the crab croquettes that were surprising, delightfully crispy and the cream cheese giving some freshness to it.

Crab croquette at Thai Select in Hell's Kitchen, NYC, New York

Then, we got two classics: the Pad See-Ew, these sauteed flat noodles prepared with tofu, egg and broccoli in a soy bean sauce.

Pad See-Ew at Thai Select in Hell's Kitchen, NYC, New York

I skipped the broccoli and really enjoyed the tofu that was quite tasty, as well as these sublime noodles. I truly appreciated the fact that it was not too salty.

The second dish was the Chicken Massaman curry, served with white rice.

Chicken Massaman curry at Thai Select in Hell's Kitchen, NYC, New York

White rice at Thai Select in Hell's Kitchen, NYC, New York

This curry, prepared with potato, onion and cashew nut was very good and had a nice kick.

However, a dish I really liked was the honey duck, a crispy duck served with a honey mustard sauce. I love duck, so, even if it was a bit overcooked for my taste, I really liked the dish, from the crispiness of the duck skin to the overall flavors.

Honey duck at Thai Select in Hell's Kitchen, NYC, New York

Last was dessert. We tried:

Sweet sticky rice with green tea ice cream:

Delicious dessert, different from the usual mango sticky rice. I loved it when the ice cream started to melt on the rice and mingle with it. And that ice cream was creamy and not bitter at all, that happens sometimes with green tea ice cream. The other ice cream that was delicious was the coconut one that came with fried banana.

Fried banana with coconut ice cream at Thai Select in Hell's Kitchen, NYC, New York

Fried banana at Thai Select in Hell's Kitchen, NYC, New York

Our meal at Thai Select was delicious and some of the dishes quite surprising. I like the atmosphere and the decor and noticed that lots of regulars were there, a good sign for a restaurant. Would I go back to Thai Select? Definitely and I will for sure try another duck dish there!

Enjoy (I did)!

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

Thai Select

I Just Want To Eat! 2/12/16 I Just Want To Eat! 2/12/16

Restaurant Week: Osteria Del Circo - CLOSED

I cannot believe it has been two years already since I went to Osteria Del Circo, the restaurant from the Maccioni family, the owners of Le Cirque. It was for their first annual Bollito Misto and I got the privilege to meet with the matriarch of the family: Mama Egi.

Plate with logo at Osteria Del Circo in NYC, New York

So, this time, I went for Winter Restaurant Week 2016 with few of my colleagues, for lunch. Their lunch menu offered a nice variety of dishes, from soups to salad, fish to meat or ravioli.

Bread basket at Osteria Del Circo in NYC, New York

After eating some of the bread (focaccia, olive and sticks), my appetizer arrived. I went for the scallop crudo that was scallop carpaccio served with black currants, blood orange and a citrus sauce.

Scallop crudo at Osteria Del Circo in NYC, New York

I should first mention how beautiful the presentation was, with vibrant colors. Then, the dish was delicious, quite refreshing and delicate, the scallop being very thin and pairing perfectly with the various fruit on the plate.

Then, for the entree, I decided to go vegetarian...I ordered the ravioli di Mama Egi, hand made ravioli stuffed with bufala ricotta cheese and spinach and served with a sage brown butter.

Ravioli di Mama Egi at Osteria Del Circo in NYC, New York

These ravioli were divine: the shell was perfectly cooked and the filling delicious, with enough ricotta so it did not get overpowered by the spinach.

For dessert, I chose the apple tart that was served with a milk gelato.

Apple tart at Osteria Del Circo in NYC, New York

That was a great dessert, the crust being so deliciously buttery I could have eaten another one.

I should mention that we decided to accompany the meal with a red wine: a Rosso di Montacino, Pietranera 2012 from Italy.

Rosso di Montacino, Pietranera 2012 from Italy at Osteria Del Circo in NYC, New York

This was definitely a delicious meal and Osteria Del Circo definitely embraced the spirit of Restaurant Week by proposing a menu with a wide range of dishes, well prepared and where you will not leave feeling hungry. It definitely made me want to go back there...

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! 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