Bizarre food at Takashi in NYC, New York
I found Takashi when looking for a ramen place close to Christopher Street and did not expect to find a menu where all parts (yes, I wrote ALL) of a cow would be eaten. For sure they have ramen, but what convinced me to go was more the other dishes that would probably creep out many people. I went alone as there was no way Jodi would have joined the experience or should I say experiment...
I found Takashi when looking for a ramen place close to Christopher Street and did not expect to find a menu where all parts (yes, I wrote ALL) of a cow would be eaten. For sure they have ramen, but what convinced me to go was more the other dishes that would probably creep out many people. I went alone as there was no way Jodi would have joined the experience or should I say experiment...
This place was packed from the moment I came to the moment I left. I got a good seat, right in front of the open kitchen (they have two), giving me the opportunity to see how some of the dishes were prepared. At Takashi, they crafted a menu that is fairly interesting, with items ready to eat, others to be cooked in the kitchen or on the grill that was on the table.
As I ordered, they brought me some small dishes or banchan, complimentary:
Kimchi:
Bean sprouts:
Cabbage with ginger and carrot sauce:
I decided to go with three appetizers:
The first one was foie gras stuffed kobe meatball. It was sitting on top of a quail egg and they poured a very hot BBQ chocolate sauce (you can see some bubbles on the right of the photo). It was piping hot, cooking the raw egg, and the chocolate aroma filled my nose fairly quickly. I really liked it: decadent, you could taste the foie gras from time to time and the meatball was succulent, not dry, complemented perfectly by the chocolate sauce that was not too sweet.
The next dish was craw fish and bone marrow dumplings.
They was another pouring on top of the dish, but this time it was not chocolate, but hot (very hot) peanut oil sauce. It was a beautiful presentation, each dumpling sitting on a piece of bone. Taste wise, it was good, although I would have never guessed that it was made with the two ingredients mentioned above.
The last dish was the one I wanted to absolutely try because I have never seen the main component on any menu yet. This is called Testicargot and is in fact cow balls escargot style, served with a garlic shiso butter. This was a great opportunity to prove my theory that with escargots, the best part is the sauce made with butter, garlic and parsley. Well, after tasting these cow balls, I can tell you that I was wrong. Although I must admit that at Takashi, they could put much more butter to smother these little balls. They were just ok and maybe would be better fried, giving a better texture to it. Yes, definitely the texture was...special: very soft, except the top part that was as if there was some cartilage. Taste wise, it was a bit bland. And guess what: I finished the dish as I did not want to drop the ball(s)...
Takashi is definitely an interesting place, a bit pricey for some of the items like the kobe meatball. Of course, you do not have to eat creepy stuff there, but then, where is the fun? Would I go back? Maybe. This time to try the calf brain presented in a tube and served with caviar and blinis...So original! And if you want to know if I would try again cow balls, I would say yes, but cooked differently.
Enjoy (I did)!
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Caviar Extravaganza at Petrossian in NYC, New York
I was recently invited for a tasting at Petrossian, the luxurious but not outrageously expensive restaurant located in the beautiful Alwyn Court building, one block from The Carnegie Hall and few steps from Central Park. It was not my first time there as I went few years ago for dinner and brunch in what is known as the first purveyor of caviar in the world, boasting a century old experience in this business that is fast growing, with caviar produced from more and more countries and not just from Russian and Iran as it used to be decades ago.
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
I was recently invited for a tasting at Petrossian, the luxurious but not outrageously expensive restaurant located in the beautiful Alwyn Court building, one block from The Carnegie Hall and few steps from Central Park. It was not my first time there as I went few years ago for dinner and brunch in what is known as the first purveyor of caviar in the world, boasting a century old experience in this business that is fast growing, with caviar produced from more and more countries and not just from Russian and Iran as it used to be decades ago.
Entering there, you get the sense that you will get an incredible experience, from the setting to the impeccable service, and of course the food.
With its two sets of dining rooms and its etched Erte mirrors that give a certain cachet to the bar, it is elegant, yet not stuffy, with a noise level that I wish I could find more often: no need to scream to get heard and no involuntary participation in our neighbors conversation.
Food wise, we were there for a treat, trying succulent dishes from Executive Chef Richard Farnabe, who has been with Petrossian for few months now, adding this place to an impressive resume: Daniel, Jean Georges, Mercer Kitchen, Lotus, Picholine, private chef to Tommy Hilfiger, etc. I was lucky enough to speak with him and liked his approach: as far as caviar is concerned, for him (and me now), it is more than just a product that you put on blinis. Petrossian allows him to get good prices that then get translated into the many dishes in his repertoire, creating a caviar extravaganza for his patrons. And if you do not like caviar, like Jodi, do not worry: most of the time it was replaced with black truffle...
Here is what we tried:
It started with some amuse bouche that set the tone of meal.
First was a trio made of:
Foie gras chocolate: an interesting combination that surprisingly works, foie gras being often paired with something sweet.
Marshmallow and caviar:
And I think the last one was a lime tartare with caviar, topped with a lime gelee.
The second amuse was a sort of lollipop made with salmon, cream cheese and tomato, shaped like roses.
Then, we got a tartare course: for Jodi, scallop tartare with black truffle.
And for me, langoustine tartare with caviar:
As you can see on the photos, they were really generous with the amount of truffle and caviar on each dish that were beautifully presented. For sure, the aroma of the truffle filled our noses first, opening even more our appetite. Both tartares were succulent, elegant and totally different and I could not decide which one I preferred.
The langoustine tartare was paired with a white wine, a Macon-Lugny Les Genievres 2013 from Burgundy, France.
After this first appetizer, came a dish I hoped I would try because of its originality: the foie gras brûlé. It is not just your typical foie gras on a toast. At Petrossian, they prepare it with smoked sturgeon that gave an incredible smokiness to the dish and represents a sort of take on surf and turf in my opinion. In the forefront of the photo, you can see a pomegranate Guinness drop that gave a nice sweetness to the dish.
It was perfectly paired with a glass of Sauternes, Chateau Laribotte 2009 from Bordeaux, France, that was delightfully sweet.
On her side, Jodi got a langoustine with green peas that was perfectly cooked (yes, I got to try each and every single dishes...) and topped delicious green peas that were bathed in a broth to be eaten like a soup.
The next dish was the last appetizer and we both got the same, but Jodi with truffle and me with caviar. I found this dish fantastic, far away from a traditional spaghetti dish for sure, nicely elevated with such luxurious ingredients. My preference was the one with truffle that had a more subtle taste, the caviar being a slightly overpowering, but still delicious. I wonder how they got such a perfect presentation with each spaghetti perfectly aligned next to each other...
It was paired with a Sauvignon Blanc 2014, from White Oak Winery, California.
Following was a seafood entrée: lobster with Spring peas, pappardelles and black truffle. This was simply succulent: the lobster was perfectly cooked and definitely the star of the dish. I also liked the parpadelles that were cooked al dente.
The wine was a rosé: Mi Mi en Provence, Cote de Provence from France that was very refreshing.
The last entrée was a meat course: NY strip with beef bone marrow and caviar. It was accompany by a pomme souflé on a bed of black truffle and some sun choke also topped with the bone marrow and caviar. I guess I could also say that it is another interpretation of surf and turf from Chef Farnabe and I have to say that it was pretty surprising. The steak was on the rare side, with some nice fat, and the bone marrow and caviar was simply delicious, complementing each other and not being overpowering at all.
I should mention that, as Jodi does not like bone marrow or caviar, they gave me some extra on the side...
The steak was paired with an Argentinian Malbec, Alberto Furque 2014.
Last was dessert: we got a Napoleon made with tonka cream. It was spectacular, with some nice crispness, on the light side and not too sweet at all, with an elegant presentation.
It was paired with a dessert wine that was deliciously sweet, a Banyuls 2011 from M Chapoutier Estate, France.
This was definitely a great meal: the food was exquisite and, despite all that we ate, we did not feel heavy. All the dishes were beautifully plated and very appetizing. Petrossian is definitely a place to know and should be on the map of the elegant places in the city that serve outstanding dishes, whether you like or not caviar. And if you like caviar, this is the place to go. And if you prefer a simpler setting, try their boutique next door: they also serve amazing food and delicious pastries!
Enjoy (I did)!
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Brunch at Court Street Restaurant and Bar in Hoboken, NJ
We got seated in their dining room that I admit misses a bit of the charm you would find in places like O'Neals or City Bistro. Service wise, it was efficient and courteous, checking on us if we needed anything. When we sat, and while we were looking at the menu, they brought us a fruit salad that was a nice touch.
Court Street Restaurant and Bar is one of the oldest family owned restaurants in this city. Opened in 1981, it is located off the beaten path and far from the busy bars on Washington street.
We got seated in their dining room that I admit misses a bit of the charm you would find in places like O'Neals or City Bistro. Service wise, it was efficient and courteous, checking on us if we needed anything. When we sat, and while we were looking at the menu, they brought us a fruit salad that was a nice touch.
They also offered some homemade Irish soda bread that was quite addictive.
Food wise, they have the basic brunch dishes: pancakes, French toast, eggs, etc. Each time we went, Jodi ordered their seared sesame ahi tuna salad that was quite good, the tuna being perfectly seared.
On my side, I tried their crab cakes benedict that were decent, topped with a perfectly poached egg. They were served with fries and...broccoli, that I asked not to include. Seriously: fries and broccoli???
So far the food was decent and I was really looking forward to try their cheeseburger that is supposedly The best cheeseburger in Hoboken. For the cheese, I picked Swiss and I decided to add sautéed onions, sautéed mushrooms and blue cheese.
When the burger came, it looked like a mess and I thought the presentation was unappetizing with all these sautéed onions on top. I admit that I would have preferred them to be caramelized and less quantity as well, lots of them ending up either on the plate or on the table. The kayser roll, that was toasted was fairly good, but, unfortunately, the meat was slightly overcooked, not that juicy and not so tasty. It was definitely not the best cheeseburger in Hoboken and I clearly prefer O'Neals or Hudson Tavern over this one.
I had a good time at Court Street Restaurant and Bar, even if the burger was a bit disappointing. Would I go back? Maybe for brunch, to try their Grand Marnier French Toast, or for dinner, the menu looking appetizing.
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Fette Sau, Best BBQ restaurant in Brooklyn
We finally made it to Fette Sau, crowned the best BBQ place in New York. And you know what? I agree! The food there was phenomenal, each piece of meat being so flavorful, moist and so tender it melted in my mouth.
This place is always packed, so, instead of going on a week end, we decided to go one of the days we were off, showing up at 5pm, the time they open.
We finally made it to Fette Sau, crowned the best BBQ place in New York. And you know what? I agree! The food there was phenomenal, each piece of meat being so flavorful, moist and so tender it melted in my mouth.
This place is always packed, so, instead of going on a week end, we decided to go one of the days we were off, showing up at 5pm, the time they open. There were already few people waiting in front of the restaurant and I was surprised it was not more. Well, the crowd arrived 15 minutes later and the place was, as expected, packed, to the point that the tables outside would probably soon be used despite the cold (not so cold though) weather.
It is a cafeteria style restaurant: you order the meat, that is sold by the pound, you pay and then get a seat at one of the communal tables. I do not recommend the table next to the entrance, because it is where the line will form...
So, as it was my turn to order, I asked for a bit of everything. The person who was serving us did a fairly good job giving us enough food for one person (Jodi is not a big fan of meat, so it was mainly for me).
It was composed of:
Sausage (the casing was real hard and it had fennel that was a bot overpowering):
Pulled pork shoulder (moist and I loved the burnt parts):
Pork ribs (fantastic, not completely falling of the bone, but very tender):
Pork belly (delicious, nicely fatty):
Brisket (the best I ever had! it was so tender that I did not even need a knife to pull it apart and it literally melted in my mouth and that char was heaven):
The meat was fantastic and I loved the char each piece had. None of the pieces of meat were dry and the only one I did not really like was the sausage for the reasons I mentioned before. However, what was disappointing were the sides: no mac & cheese, no corn bread or corn pudding. No, what they propose is potato salad or broccoli salad! Seriously? Broccoli? We ended up with chips that they sold for $3 for a small bag and some pickles that were really salty.
For drinks, I went for root beer and Jodi for an orange soda.
I heard so much about Fette Sau that I was glad I finally went there. This is definitely my number one BBQ place that I highly recommend. So, no need to ask me if I would go back...
Enjoy (I surely did)!
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Vivi Bubble Tea in Hoboken, NJ
You have probably seen Vivi Bubble Tea at some point, while walking in the streets of New York: they are everywhere and, at the time I wrote this post, they have 14 locations in the city and many locations in other states. One of them in Hoboken, where they opened in 2014, serving not only bubble tea, but also ramen. We wanted to go for a while, but either went for ramen in the city, or looking for another restaurant because of the crowd. We decided to go on a Sunday, right when they opened, figuring that it would be crowded later. And we were right: we were the first, but the place started to fill up 15 minutes later.
You have probably seen Vivi Bubble Tea at some point, while walking in the streets of New York: they are everywhere and, at the time I wrote this post, they have 14 locations in the city and many locations in other states. One of them in Hoboken, where they opened in 2014, serving not only bubble tea, but also ramen. We wanted to go for a while, but either went for ramen in the city, or looking for another restaurant because of the crowd. We decided to go on a Sunday, right when they opened, figuring that it would be crowded later. And we were right: we were the first, but the place started to fill up 15 minutes later.
It is an interesting place: bright, with a wall full of fake plants, probably to highlight the freshness of the ingredients they use, and, quite intriguingly, with an Eiffel tower at the counter and in the back sign...For sure, I would use the couch for a tea, but not for a ramen, dish that we wanted to try there. Yes, they serve food that, from what I saw, is not always the case in that franchise. We went for ramen rather than their rice dishes that I have to admit looked delicious.
Jodi went for the veggie miso ramen.
It was composed of kombu vegetable broth, miso tare, red onion, corn, cabbage, spinach, shiitake mushroom, corn, scallion and nori. She added ajitama that is a soft boiled egg, as well as wood ear mushrooms.
On my side, I ordered the Vivi shoyu.
The Vivi shoyu was made of a double broth (chicken and kombu), shoyu tare, chicken chashu (roasted chicken), ajitama (soft boiled egg - I did not see it, so I ordered one extra), spinach, wood ear mushroom, scallions and nori. I also asked for pork chashu (roasted pork) as an extra topping.
Both ramen were succulent: the broths were really good, tasty, especially the shoyu one. In mine, there was lots of meat that was deliciously roasted and the only regret was the presence of spinach that I did not like. But overall, there were some of the best ramen we tried. I should mention that the egg is in fact half of it, perfectly cooked to a soft yolk.
With our ramen, we got a mango bubble tea that was fairly good, and we added some tapioca, that is in the bottom on the photo, to complete the whole experience.
This was overall a good lunch at Vivi Bubble Tea and I would definitely go back there, to try some other of their Taiwanese bubble teas or even their rice dishes. There is no other ramen place in Hoboken, so it was a smart move to open such restaurant 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!
Vivi Bubble Tea
117 Washington St, Hoboken, NJ 07030
The Stone House at Clove Lakes in Staten Island
No, this post is not about a trip to Vermont, in the middle of nowhere: it is about The Stone House at Clove Lakes, in the heart of Staten Island. Looking at the photos, it is difficult to believe that, less than 30 minutes from Manhattan lies a little paradise that would make you forget the speedy life of the city.
This place is impressive: first the outside, with a romantic view of the lake making it the perfect place for a special occasion. The Stone House is surrounded by water, being on an island, with for sole access a stone bridge.
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
No, this post is not about a trip to Vermont, in the middle of nowhere: it is about The Stone House at Clove Lakes, in the heart of Staten Island. Looking at the photos, it is difficult to believe that, less than 30 minutes from Manhattan lies a little paradise that would make you forget the speedy life of the city.
This place is impressive: first the outside, with a romantic view of the lake making it the perfect place for a special occasion. The Stone House is surrounded by water, being on an island, with for sole access a stone bridge. In fact, it used to be a boat house that has the same style as the boat house of Tavern On The Green in Central Park, less the tourists...
Looking at it you definitely see a place where a wedding would be celebrated, one of the gazebo being perfect for a ceremony. And it is huge, with multiple rooms to accommodate more than 300 people. The inside is magnificent, spacious, rustic, with a certain warmth that is not just coming from the fireplace that was welcomed last week, on Monday. It is very spacious, with very high ceilings that are fairly impressive and beautiful with the exposed wooden beams.
Adjacent to the main dining room is another dining room with incredible views of the lake, as well as a patio, completely open when the weather permits, giving an even more extraordinary dimension to The Stone House.
Menu wise, they offer a wide range of dishes, mainly focused on American classics, but not only, and on the fine dining side. Know that the menu is seasonal and so changes on a regular basis.
I went there with my friend Benny and we decided to share some dishes. The first one we tried was the lamb meatballs, served with an herb yogurt and a tomato jam: this had definitely some Mediterranean flavors. I love lamb so I was really glad to get this dish that was delicious, although the texture of the meatballs was a bit inconsistent, some denser than others that were a bit mushy.
Then came the beet and goat cheese salad, made with macadamia crusted goat cheese medallions, roasted beets, arugula, drizzled with a pomegranate vinaigrette. I liked it, the beets pairing perfectly with the goat cheese. But the most surprising part of the dish was that macadamia crust that gave a nice nuttiness to it.
After that was the lobster bisque, prepared with aged sherry wine and with two crispy lobster dumplings floating in it. I loved it and could not stop eating it: it was very creamy and I loved the crispy dumplings that were a nice addition to a classic dish.
In fact, the bisque was so good that I was glad I could retrieve the same flavors in the next dish, a seafood medley that was definitely a high point in my lunch. The lobster sauce that is simply the bisque with some added sherry wine, smothers clams, shrimp, mussels, a lobster tail and some black rice (forbidden rice) that was perfectly cooked al dente. This was sublime and I did not miss any bite: the seafood was well cooked and I truly appreciated the fact that the lobster was de-shelled so it was not difficult to eat. And that sauce...I am currently drooling just thinking about it!
Another spectacular dish was the lamb shank cooked in a red wine sauce with vegetables and served over mash potatoes. I did not even need a knife for the meat that was literally falling off the bone.
Last was dessert. Smartly, they offer a dessert sampler (I wish all restaurants would do that). It was composed of: a cookie butter mousse parfait (the specialty of the house), similar to speculoos, a warm chocolate cake and an amaretto and fig cheesecake. My favorite was the cookie butter mousse that was light and delicious, not too sweet, with nice cookie crumbles on top and in the bottom: it was a nice change to the traditional chocolate mousse. The cheesecake was also good, dense and I liked the hints of fig on the sauce on top. However, I did not like the chocolate cake.
We ended up with interesting capuccino: Nutella for me and cookie butter for my friend Benny:
I should mention that, with my meal, I got a warm sangria, a special of the house that they prepare table side, bringing a cart with glasses that are heated by a tea candle. They then put in the glass a cinnamon stick and some Grand Marnier, lit it on fire to evaporate the alcohol, and then add their sangria mix that has so many ingredients that I could not remember...Et voila:
First you have to let the glass rest a bit, the tip being hot from the flambée that is probably more spectacular at night. Then, as you start drinking, your nose is invaded by all sorts of scents and some warmth coming from the alcohol being heated. And then, the first sip is divine: the flavors are incredible and it does not taste too much of alcohol, making this drink a bit dangerous...It was delicious warm and exquisite cold. A must have! And know that they also served a warm spiced tea, also with cinnamon and Grand Marnier: probably as spectacular.
I have to say that I had a fantastic time at The Stone House at Clove Lakes in Staten Island. Discovering such place so close to Manhattan was so surprising. And the food was phenomenal. I would certainly go back and definitely recommend 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!
TESSA, Mediterranean Cuisine on The Upper West Side
The Upper West Side is an interesting neighborhood that is changing as time passes. It does not have the same appeal as others like Soho, Chelsea or TriBeCa and its crowd is often associated with moviegoers, theatergoers and tourists. It is in this mix of hungry people that we tasted TESSA, a restaurant serving mainly Mediterranean cuisine. Taking its name from the daughter of one of the owners, this place has a fantastic decor that is a mix of rustic, with its exposed whitewashed bricks, and industrial, with the double layered blackened steel security gates that cover the entire ceiling and can be found all over the restaurant, wrapping around the bar for instance.
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
The Upper West Side is an interesting neighborhood that is changing as time passes. It does not have the same appeal as others like Soho, Chelsea or TriBeCa and its crowd is often associated with moviegoers, theatergoers and tourists. It is in this mix of hungry people that we tasted TESSA, a restaurant serving mainly Mediterranean cuisine. Taking its name from the daughter of one of the owners, this place has a fantastic decor that is a mix of rustic, with its exposed whitewashed bricks, and industrial, with the double layered blackened steel security gates that cover the entire ceiling and can be found all over the restaurant, wrapping around the bar for instance.
In the back of the restaurant is a private dining room that is great, not only because it is separated from the main dining room and so more quiet, but also because of the beautiful setting with one of the walls covered with wine bottles.
Downstairs is the open kitchen, where you can see the magic happen and you know what? The magic definitely happened!
Before I talk about the food, let's talk about the beverages. First, I decided to try one of their cocktails called the 349, that number being their address on Amsterdam. It is made of Old Granddad Bourbon, Amaro (an Italian liqueur), honey, fresh lemon and ginger beer. This drink was well balanced and you definitely do not get hit with a strong alcohol taste, making you drink it like milk (sort of). What you definitely get is some sweetness as well as ginger and lemon notes.
Then, during the dinner, I went for a red wine: Luiggi Nervi, Guattinara (Piedmont - Italy), 2008, made with Nebbiolo grapes. It was a very good wine, a bit tart and on the light side.
As we were waiting for the first dishes to come, they brought us some bread with butter smothered with olive oil. I am always looking forward to the bread basket that often indicates how a meal would be. And it was a good start...
The first dish was roasted shishito peppers drizzled with a tomato and espelette salt. You understand now why I wrote that the cuisine is mostly Mediterranean: shishito peppers are East Asian. With their nice green color, they are small, thin walled and on the sweet side, not spicy. They would just be roasted, it would be ok, but the addition of the tomato and espelette salt was a great addition, enhancing the flavor rather than a salty taste.
Then came the homemade burrata served with arugula, cherry tomatoes and olives Niçoise that were thankfully pitted. In fact, it has been a while since I had these olives in the US as you do not find them often, not even in the salade Niçoise that restaurants propose on their menu, often replacing them with any other kind.
The burrata itself was delicious: the mozzarella shell was tender and not too thick and the cream inside delightfully creamy, pairing well with the bitterness of the arugula and the sweetness of the cherry tomatoes.
The next dish was very surprising. It was bruised kale and marcona Caesar salad. It was made with kale, fresh lemon, parmiggiano cheese, focaccia crunch and grated almonds (marcona almonds). I admit that when I heard the word kale, my heard sunk...I know: it is not the first time I am a bit disappointed to see kale on the table and then I discover a wonderful dish. Well, TESSA was no exception: I loved it! Crunchy and earthy, I thought it was a succulent salad. I should mention the presentation that was very nice, the salad being presented like a pancake (sorry, I do not have any other way to put it...).
Another fantastic appetizer is their octopus a la plancha. I was really looking forward to try it as I love octopus. But it is a difficult mollusc to cook, making it tender necessitating some technique. Well, at TESSA, they sure know how to make it tender and with a nice texture, so there is some bite to it. They first steam it and then finish it on the "plancha". It was served with a yellow squash caponata and a green olive tapenade that was perfect with the octopus, adding a nice saltiness to it.
We then had some truffle dishes that are not on the menu, but are often proposed by the restaurant. The fist one was a truffle flammenkuche, or tarte flambee, that is a sort of Alsatian pizza that has a very thin crust. It was good, made with fromage blanc and red onion, topped with some slices of truffle.
But my favorite was the truffle linguine. First the presentation was very appetizing with a nice contrast of colors; second, it had this wonderful truffle smell emanating from the dish. Eating it, I could hear angels singing on my shoulder and I thought I was in heaven. The truffle definitely elevated the dish. I should mention that they have other pasta dishes that can be ordered in appetizer or entree size, an option that allows you to try several dishes and that I love to find on a menu.
Believe it or not, but we still had two more dishes to try...The first one was the branzino, served with ratatouille and a basil and piquillo pepper coulis. The fish was perfectly cooked and moist. However, I did not really like the ratatouille which I prefer more cooked, the vegetables being al dente.
The second dish was the Long Island duck, prepared two ways: the honey spiced breast, and as a smoked sausage. It was served with purple barley, onions and pears. If you love duck, this dish is for you: it was simply delicious, especially the breast that was perfectly cooked, not dry, with the skin that had a nice crispiness and char to it. The sausage was also good, very tasty, with a nice bite, the casing not being too thick. I admit that I did not really care about the barley that had a nice color, but loved the onions and grilled slices of pear.
Last was dessert. Similar to our meal, it was fabulous. We first went for the TESSA tiramisu that was a nice take on the traditional Italian dessert, different because of the different elements they incorporated such as the brownie, white coffee ice cream or figs on top. Well, at least the figs gave the impression this is a healthy dessert made with fruits...
But the most spectacular was the baked Alaska. It was made of chocolate and vanilla nougat ice cream sitting on top of a brownie and topped with a torched meringue, the whole thing served with passion fruit. Not only the presentation was amazing, but it was a succulent dessert, especially the meringue that was thick and dense, not too sweet. In fact the entire dessert was not sweet at all and the presence of the passion fruit helped balance the dish. I also liked these cacao nibs that gave and additional crunch to it.
We had a fantastic meal at TESSA and loved the atmosphere there. This place is definitely a true gem that serves sophisticated dishes that can go from simple to complex and will satisfy any palate, not only the gourmets. Would I go back? Definitely and I already know what I would get...
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 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.
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.
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.
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,
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.
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!
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.
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.
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.
They started off by bringing us papadum with mint sauce (a bit spicy) and tamarind sauce (sweet).
I drank at the same time a mango lassi that, although a bit too sweet, was pretty good.
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.
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.
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.
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.
We are the dishes with rice pulao that, surprisingly, was not included with the chicken dish, and naan.
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).
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!
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.
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.
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.
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.
Then we got:
Airbags con Queso Manchego y Membrillo or airbags with Manchego Cheese and Quince:
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:
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:
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.
Champiñones Rellenos or marinated mushrooms over a duxelle croquette:
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:
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:
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):
Pulpo a la Gallega or mosaic of octopus over a potato foam and rapini (broccoli rabe):
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
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:
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:
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:
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...
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.
Last was dessert that I savored with a cortado, a sort of macchiato coffee.
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.
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!
Thai Select: A modern Thai in Hell's Kitchen
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. W
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
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.
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.
We then ordered several dishes, some of them new to our palates. For appetizers, we chose:
Chives pancakes, served with a sweet soy sauce:
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.
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.
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.
The last one was the crab croquettes that I mentioned earlier, made with crab meat and cream cheese and served with a plum sauce.
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.
Then, we got two classics: the Pad See-Ew, these sauteed flat noodles prepared with tofu, egg and broccoli in a soy bean sauce.
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.
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.
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.
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!
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.
Osteria Del Circo in NYC, New York
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.
Scallop crudo at Osteria Del Circo in NYC, New York
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
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!
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?
China Grill in NYC, New York
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.
Decor at China Grill in NYC, New York
Dining room at China Grill in NYC, New York
Bar at China Grill in NYC, New York
Kitchen 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
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:
Wasabi mashed potatoes at China Grill in NYC, New York
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!
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!
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...).
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.
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.
We started off our culinary experience with beverages. Jodi went for a masala chai that had a wonderful color and incredible aroma.
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.
The first dish was the chaat platter, a sampler that included bhel puri, dahiwada and corn baskets and khatte metthe aloo:
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.
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.
Then, on the left, was Dahi Wada, a soft savory cake mixed with chaat chutneys and yogurt.
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.
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:
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.
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.
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).
The other spectacular entree that they propose is The Kailash Parbat Bhatura platter.
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.
Last was dessert. The first one was not unknown to me: Kesar Rasmalai, skimmed milk dumplings dipped in cold saffron milk.
But the most surprising one was the kulfi falooda, a pistachio ice cream that topped some sweet vermicelli noodles.
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!
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.
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.
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.
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:
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:
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.
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.
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!!!
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.
Food wise, the buffet offered various items, from eggs, sausages, bagels, smoked salmon...
So, after ordering the beverages and getting my not so included unlimited coffee and an orange juice, we went for a first serving...
I tried to be reasonable and not get too much, as I knew I would go back for a second and even have dessert.
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.
As far as dessert was concerned, the star was the chocolate fountain.
They also proposed some cakes, like red velvet, but they were just ok.
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!
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!
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.
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.
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.
Wings: baked, fried and grilled, served with a roquefort sauce:
Tempura pickles, made with an ale-batter and served with ranch dressing and Malt House sauce:
Beer and bacon battered onion rings, still served with the Malt House sauce and ranch dressing:
Steamed mussels prepared with roasted tomatoes, chorizo, garlic and white wine:
Malt House burger with either regular fries of truffle fries: this was my favorite of the evening with the wings and mussels.
The grilled chicken tacos made with pico de gallo, crema, cotija cheese and the Chef's garnish:
Lobster Mac and Cheese:
Malt house salad, made with watercress, heart of palm, cherry tomatoes and grilled chicken:
For dessert, we got a chocolate cake, as well as a creme brulee:
I should also mention that I went for a beer flight, trusting their selection.
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!
Nai Tapas Bar in the East Village
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.
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...
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.
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...
Esferication de Aceituna (olive spherification): an introduction to molecular gastronomy, where this little green ball exploded in my mouth, bursting in olive flavor.
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.
Jamon Iberico or sliced Iberico ham with olives:
Mini-airbags rellenas de queso manchego or mini-airbags stuffed with manchego foam:
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.
The dish was Ostras con aire de Limon or oysters with a lemon foam:
Another pairing was Albarino de Rias Baixas Valdemonxes, a crisp red perfect with pork or seafood.
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):
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):
Aguacate relleno or avocado stuffed with crab meat and sprinkled with Serrano ham:
We then got a palate cleanser that was a sangria infused watermelon (Sandia impregnada con sangria):
The next wine was also red: Altos de Luzon, also from Spain:
At that point I got to try Cabrales potatoes that are pan fried potatoes with blue cheese, a very addictive dish:
Croquetas de jamon or ham croquettes, a fairly traditional dish:
Pollo Ahumado or smoked chicken cooked sous-vide, a dish with Asian flavors and a stunning presentation:
Coles de Brusselas or Brussels Sprouts in a spicy mustard aioli topped with fresh apples in an orange emulsion:
Barriga de Cerdo or pork belly with caramelized pecans and yuca chips over a cream of carrot):
The next wine was a Montevannos Crianza Ribera Del Duero 2008, a vibrant and aromatic red made with tempranillo grapes:
Salmorejo Canario or marinated baby back ribs with cabrales potatoes and fried peppers:
Pintxo de Chistorra or spicy Basque chorizo over piquillo peppers on toast, topped with a quail egg and melted manchego cheese:
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.
The second dessert was churros. Don't look further: the chocolate was inside!
The dessert were accompanied with a moscatel, Senorio de Sarria:
As well as a cortado, a coffee similar to a macchiato.
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!
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!
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.
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.
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.
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.
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.
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...
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...
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...
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.
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.
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.
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!
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.
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.
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.
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.
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.
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!
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 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.
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.
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.
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.
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.
With our meal, we had some of their amazing bread, as well as some salted butter.
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.
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.
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!
