I Just Want To Eat! 3/24/16 I Just Want To Eat! 3/24/16

Brushstroke in TriBeCa

When we went to Bouley in TriBeCa, I was definitely unimpressed, if not disappointed. But we still were going to give a chance to the famous Chef, trying the Japanese restaurant he opened with Yoshiki Tsuji, Brushstroke. And you know what? It was much, much, much better, with a tasting that was memorable.

It is not a huge place, and we were lucky to sit at the counter, overlooking the kitchen where the magic happened, mesmerized by the precision of the staff, sometimes using tweezers to plate the dishes. We went for their tasting menu (en kaseiki): vegetarian for Jodi and non-vegetarian for me. Both were fantastic: beautifully presented and amazing taste.

We started off with beverages. Jodi had a tea called Genmaicha, a fine gyokuro green tea mixed with toasted brown rice.

On my side, I had a glass of sake from their large selection. I chose the Song of the Sea Junmai Ginjo sake:

Song of the sea Junmai Ginjo sake at Brushstroke in TriBeCa — *Song of the sea* Junmai Ginjo sake at Brushstroke in TriBeCa

Here is what we had:

Jodi - Yuzu wasabi guacamole and soba chips.

Yuzu wasabi guacamole and soba chips at Brushstroke in TriBeCa

Me - Sakizuke: smoked European eel and Ankimo tofu.

Jodi - Kabocha and butternut squash soup with tofu sesame foam.

Kabocha and butternut squash soup at Brushstroke in TriBeCa

Me - Nimonowan: Winter vegetables in sake lees (yeast that are leftover from the fermentation) white miso broth.

Winter vegetables in sake lees soup at Brushstroke in TriBeCa

Jodi - Miniature vegetables landscape over snow tundra in tofu.

Miniature vegetables over snow tundra in tofu at Brushstroke in TriBeCa

Me - Tsukuri: sashimi made with sea bream or Tai, a fish similar in appearance and taste to red snapper.

Sea bream sashimi at Brushstroke in TriBeCa

Jodi - steamed turnip mochi with Winter mushrooms and gingko nuts.

Steamed turnip mochi at Brushstroke in TriBeCa

Me - Hashiyasume: Chawanmushi Nantucket Bay scallop bekkou-ankake.

Nantucket Bay scallop with egg custard at Brushstroke in TriBeCa

Jodi - Winter vegetables hassun.

Winter vegetable hassun at Brushstroke in TriBeCa

Tempura in Winter vegetable hassun at Brushstroke in TriBeCa

Sushi with Winter vegetable hassun at Brushstroke in TriBeCa

Me - Hassun: Kinmedai black pepper Yuan-Yaki, Winter bamboo shoots, sweet soy sauce, steamed organic duck and the sushi of the day.

Hassun Yuan Yaki fish at Brushstroke in TriBeCa

Hassun Winter bamboo shoot at Brushstroke in TriBeCa

Hassun octopus and artichoke at Brushstroke in TriBeCa

Jodi - Satoimo and quinoa dumpling.

Satoimo and quinoa dumplings at Brushstroke in TriBeCa

Me - Shiizakana: this was the main dish and for this one, I could chose between two. I decided to go for the Colorado lamb chop, served with puffed dried green seaweed, red wine reduction and Satoimo purée.

Colorado rack of lamb at Brushstroke in TriBeCa

Jodi - Lotus roots and mushrooms with Japanese heirloom green rice.

Lotus roots and mushrooms with green rice at Brushstroke in TriBeCa

Me - choice of rice entrée: I decided to order the Long Island Jonah crab truffle ankake over rice.

Long Island Jonah crab rice dish at Brushstroke in TriBeCa

Last was desserts. We decided to go for the sake lees creme brulee that was phenomenal, served with a homemade sweet sake.

Sake lees creme brulee at Brushstroke in TriBeCa

The second dessert was the black truffle ice cream accompany with truffle honey, truffle vinegar and almonds. This was for sure a very unique dessert. It was good, but, if I had to pick, I would order the creme brulee.

Truffle ice cream at Brushstroke in TriBeCa

Last, with the bill, came a crispy treat that I think was made of tofu skin.

This was a phenomenal dinner and most of the dishes were very good, whether vegetarian or non-vegetarian. The presentation was beautiful and I wonder if the name of the restaurant was not picked to represent the art put into creating such dishes, the plate being like a canvas to a master. This is pricey, but, if you want such an experience, it is a very good place to go to.

Enjoy (I did)!

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

Brushstroke

I Just Want To Eat! 3/22/16 I Just Want To Eat! 3/22/16

Ramen-Ya on W4th Street in NYC, New York

As it will soon not be ramen time for me: I love the hot soup one and I am less inclined to have these noodles in a cold dish, although I tried once at Takumi and it was delicious, but I really associate ramen with colder days...One of the ramen joints that was on my radar is Ramen-Ya and we decided to go for lunch on a week day. When we arrived at their location on West 4th street, I was really surprised to see the entrance that is a white townhouse, giving the impression you are going to a friend to have a meal.

Ramen-Ya is a tiny place for sure and we got seated at the counter. A disappointing counter in fact because I like to sit there to watch the kitchen and how they make the food.

Before getting our soups, we decided to order pork gyoza, not spicy. They were pretty good, juicy and tasty, with a nice charred shell.

Then came our ramen. Vegetarian for Jodi, with the Yasai ramen, made with a vegetable miso soup, topped with nenma, kikurage mushrooms, bean sprouts, corn and scallions. She added a boiled egg (aka nitamago).

On my side, I went for the musashi shio black that has a Tonkotsu pork broth topped with shashu pork, kikurage mushrooms, nitamago (seasoned egg), scallions and black garlic oil.

Musashi shio black noodles at Ramen-Ya W4th in NYC, NY

Egg in Musashi shio black noodles at Ramen-Ya W4th in NYC, NY

Chashu pork in Musashi shio black noodles at Ramen-Ya W4th in NYC, NY

Both ramen were good, but I definitely preferred mine because the broth was more flavorful. However, I admit that I preferred the noodles in the vegetable version as they were thicker, giving a nice texture, and tastier. The broth in the musashi shio black was very good, silky, and I appreciated the fact that the garlic was not overpowering. I should mention the shashu pork that was deliciously cooked as well as the egg that had a nice half cooked yolk that was slightly runny.

Vegetable ramen noodles at Ramen-Ya W4th in NYC, NY

The meal at Ramen-Ya was definitely very good. I heard this place can be crowded, but a bit of wait is worth it. Would I go back? For sure!

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-Ya

I Just Want To Eat! 3/20/16 I Just Want To Eat! 3/20/16

Revisit: Hell's Chicken in NYC, New York

When I was invited to Hell's Chicken last Monday, I was pretty happy to get another opportunity to go to that place, having visited it with my friend Benny few months ago as we were looking for a fried chicken place (see the post about my first visit at Hell's Chicken). This time, I went with another friend, Abe, who is also a huge fan of the fried bird and was as excited as I was to go there. We went for dinner and met with the owner, Sung Jin Min who opened this restaurant in the Spring of 2013.

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

Tables at the entrance at Hell's Chicken in NYC, New York

Know that Hell's Chicken is not just serving dishes with chicken: they serve classic Korean dishes, such as bulgogi or bibimbap, but fried chicken is their main specialty and they make it in a way that is different from any other places. Yes, they serve gluten free fried chicken, where the wheat flour has been replaced by rice flour and the soy bean oil by canola oil.

Dining room at Hell's Chicken in NYC, New York

We let Sung decide what dishes we would eat and I was glad that he proposed ones that I did not try the last time, besides the fried chicken of course. We started off with some appetizers. The first one was the Pa Jeon with seafood (there was squid that I love). Pa Jeon is a Korean style scallion pancake; each time I had one, it was less crunchy or greasy than its Chinese counterpart. I liked it: it was comforting with a nice amount of seafood.

Seafood Pa Jeon at Hell's Chicken in NYC, New York

The second appetizer was the Dubu Kimchi salad that is made with crushed tofu mixed with sesame seeds, crown daisy (chrysanthemum greens), scallion, onions and white kimchi. Tofu is not really an ingredient I would go for at first, but I thought it was delicious, light with tons of flavors coming from the crown daisy and kimchi that was not spicy at all. Would I order such dish? Probably not, but I recommend it if you are vegetarian or want a healthy dish, that is rarely what I go for...

Dubu kimchi salad at Hell's Chicken in NYC, New York

Then came the fried chicken. We went for the mild Hell's sauce that is their house recipe made with a caramelized tomato base. The chicken, after being dipped in the rice batter is deep fried twice and then brushed with that amazing sauce (I forgot my good manners and licked my fingers more than once...). The chicken was moist and a bit crispy, smothered in that delicious sauce that had a nice sweetness. We also tried their spicy version that literally set my mouth on fire. Fortunately, the pickled radish was a good way to cleanse my palate.

Fried chicken at Hell's Chicken in NYC, New York

Then, we tried their Yookhwe bibimbap, this piping hot rice dish that is perfect for a cold weather.

Yookhwe bibimbap at Hell's Chicken in NYC, New York

This one was made with mixed vegetables, and a beef tartar (so, like any beef tartar, it had a raw egg on top). We mixed all the ingredients together; the pot being very hot, the raw beef and egg cooked quickly and it created a delightful crust with the rice that is one of the best parts of the dish. I loved it because of that, but also because it was flavorful, the ratio vegetables / rice being well balanced. I should also mention the presentation with the different colors that was very beautiful.

Rice crust in Yookhwe bibimbap at Hell's Chicken in NYC, New York

The last dish was the Bulgogi Gui. So, unlike lots of Korean restaurants, they cook the marinated slices of beef in the kitchen and not on the grill in the center of the table. The dish came with banchan, these little side dishes that you usually get at the beginning of your meal.

Bulgogi gui at Hell's Chicken in NYC, New York

It included: kimchi (that was deliciously spicy), soy beans and some very spicy peppers. It was also served with a scallion salad that I did not really care about, focusing mainly on the tender pieces of meat that was very flavorful.

Banchan at Hell's Chicken in NYC, New York

Salad at Hell's Chicken in NYC, New York

To accompany our meal, we decided to try a sampler of flavored soju. I have never see it flavored and was curious to see what it was like. The three flavors were, from right to left (well, looking at the photo, you cannot make the difference for sure...): yuzu, blueberry and pomegranate. My favorite was the yuzu one that I found very refreshing and that had a more natural taste, the other two tasting a bit like medicine...I thought it was a great idea to propose a sampler and wish more restaurants would do so. If you do not like soju, know that they have also wine or beer (the later Korean or not).

Flavored soju sampler at Hell's Chicken in NYC, New York

So, definitely we had a good meal at Hell's Chicken. I should say another good meal. It is a nice place, located in an area that could be challenging for a restaurant, the foot traffic being low, but slowly developing. Often, chicken places offer limited choices for people who do not like chicken or are vegetarian and I think it is great that Hell's Chicken does not solely focus on that. Would I go back? Definitely!

Enjoy (I did)!

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

Hell's Chicken

I Just Want To Eat! 3/18/16 I Just Want To Eat! 3/18/16

Ramen at Nippori, Midtown West

Owned by Chef Maung Htein Linn, who also owns Tabata Ramen, Nippori is a Japanese restaurant located in the heart of Midtown. I should mention that both Tabata and Nippori are train stations from a Tokyo circle line. At Nippori, the Chef crafted a menu that he considers authentically Japanese, serving not only ramen, but also sushi, sashimi, etc. When we arrived, at opening time, the place was not crowded and it took only 15 minutes to start seeing customers arriving to the point where people where waiting for a table.

They have a large dining room with few rooms for small parties, or you can also decide to eat at the bar...

For our lunch, we decided to share few dishes. The first one was pork gyoza that were juicy with a thin enough shell that was deliciously crispy.

The second appetizer was the pork buns, that were a bit disappointing, the slices of pork belly being quite small compared to the buns. Too bad because the pork was well cooked. It was also missing something that would give some crunch such as cucumber or pickles.

Then, we shared a tuna roll that were good but fairly common.

No, the most noticeable dish was the Nippori ramen, made with a mildly spiced chicken stew noodle soup, mixed with soybean powder, coconut milk, cilantro, red onions and crunchy lotus roots. It was a very good ramen, with lots of fresh cilantro and a delicious silky broth that had some sort of Thai inspiration with the coconut milk I guess.

I decided to add some pork belly to it, that came separately. I should mention that the ramen came with a perfectly soft boiled egg. As far as the noodles were concerned, they were also well cooked, slightly al dente.

Overall, we had a very good lunch at Nippori and the ramen was fantastic. Would I go back? Definitely! And to have some more ramen for sure.

Enjoy (I did)!

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

Nippori

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

Family Sunday lunch at Via Vai in Astoria, Queens

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

So we were back to Via Vai in Astoria where Chef Antonio Morichini is now proposing a family meal on Sundays, called “Pranzo di Domenica in famiglia”. Yes, a family meal and not a brunch, although there are few dishes with eggs on the menu. As he said, if he would call it a brunch, not only people would expect eggs, but also waffles and pancakes, that are not items he is proposing. At Via Vai, you would only get traditional Italian dishes: no penne a la vodka or chicken parmigiana. Everything there is made from scratch, from the pasta to the tomato sauce, and some ingredients are even imported directly from Italy, like the mozzarella.

Chef Antonio Morichini of Via Vai in Astoria, Queens

So we were really excited to go there and retrieve the warmth we found the first time we went, warmth not only from that place, but also from its owner, Chef Antonio, and manager, Manuel, who is also from Roma. The place has not changed at all, except the multiple carnival masks that are all over the restaurant.

Decorations at Via Vai in Astoria, Queens

Carnival mask at Via Vai in Astoria, Queens

Dining room at Via Vai in Astoria, Queens

Condiments at Via Vai in Astoria, Queens

Menu wise, we were there for a treat. The way the family lunch works is that, for $28, you order two dishes from the large selection and get a dessert (so it is a 3 course meal). You want two pasta dishes? Get them! You want two pizzas? No problem. Well, I guess the only problem is the fact that there are so many choices that look appetizing, that you do not know which one to order...So, as we were making up our mind, they brought us some bread with some olive oil. The bread, that is the same dough as the pizza, was cooked in their pizza oven that gave it a wonderful crispness and char.

Bread and olive oil at Via Vai in Astoria, Queens

Then, we got what I would call our appetizers, solely because they came first...The first one was Ueva al Forno or two baked eggs prepared with porcini mushrooms, fontina cheese and truffle oil. It was a delicious dish that had just the right amount of truffle oil so we could smell it and taste it, without being overpowering. The eggs were also perfectly runny.

Baked eggs at Via Vai in Astoria, Queens

The second appetizer was the Polpette di Manzo or beef meatball smothered in a San Marzano tomato sauce. Very comforting, the meatballs were succulent, not dry at all. And that sauce! It was so good that I could not resist dipping some bread in it.

Beef meatballs at Via Vai in Astoria, Queens

After that, came the entrées. The first one was the pizza spinaci e ueva or pizza with spinach and eggs. I was lucky enough to watch Chef Antonio Morichini make it from scratch and cook it in their authentic Italien oven for couple of minutes.

Making pizza at Via Vai in Astoria, Queens

Et voila:

Pizza with eggs and spinach at Via Vai in Astoria, Queens

This was a very good pizza: the thin crust was crispy and nicely charred, and the eggs perfectly runny; I, in fact, dipped the crust in the yolk...Know that there was no tomato sauce, just some mozzarella, and a lot of it!

Then, as if we were still hungry, came the second entrée: homemade tagliatelle al sugo di carne or house made tagliatelle with a beef and veal sauce. That was delicious: the tagliatelle were exquisite and the sauce very good, with chunks of meat in it that made this dish both rustic and comforting.

Tagliatelle al sugo di carne at Via Vai in Astoria, Queens

I should mention, before talking about dessert, that I enjoyed the entrees with a glass of Nero d'Avola 2014, a well-rounded wine that was perfect with this last dish.

Nero d'Avola 2014 wine at Via Vai in Astoria, Queens

I enjoyed that wine and was glad to see that Via Vai goes beyond the classic Chianti, proposing a wide selection of wines, all Italian.

So, last was dessert. With the prix-fixe, comes a succulent panna cotta that was perfectly made and not too sweet, a good way to end a delicious meal.

Panna cotta at Via Vai in Astoria, Queens

I enjoyed it with an espresso made from this great machine that sits behind the bar, that might be a bit too big for my kitchen...

Espresso machine at Via Vai in Astoria, Queens

We definitely had a great meal at Via Vai and enjoyed the conversation with Chef Morichini and Manuel, the manager of the restaurant, two people passionate about what they are doing. What I like about Chef Morichini is its simplicity that translates in his food. Via Vai is definitely a true gem that is worth a trip to Astoria.

Enjoy (I did)!

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

Via Vai

I Just Want To Eat! 3/14/16 I Just Want To Eat! 3/14/16

Hunter's in Brooklyn

It's been 2 and a half years since we went to Hunter's a restaurant in Brooklyn with a neighborhood feel. We did not go back because of the time it takes us to go to Brooklyn, picking mainly restaurants in Manhattan. Well, that's definitely a mistake in a way, this place serving a very good cuisine made of classic dishes composed of sustainable ingredients.

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

There was no major changes in that place since the last time we went, except the back of the restaurant, where tables have been replaced by a large table, creating a space perfect for large groups.

When they handed me the cocktail menu, I remembered that when we went, they participated to a competition in Brooklyn called the Shaken and Stirred best of Brooklyn cocktail. So, I decided to try one, instead of having wine. Interestingly, several cocktails have the name of fictional characters like Shere Khan from Rudyard Kipling's Jungle Book, Boba Fett from Star Wars or The White Walker from Game of Thrones that I decided to try. It was made with vodka, St Germain, cucumber puree and lemon juice, a drink refreshing, with a nice acidity, with a perfect amount of vodka that let the other components shine.

The White Walker cocktail at Hunter's in Brooklyn, NY

Menu wise, they had few dishes that were there when I came, like the butternut squash agnolotti that was fantastic. And to be honest, I hesitated to re-order that one. No, instead, we got a bunch of other dishes and we asked for smaller portions considering the feast that was going to be served to us. For the appetizers, we got:

The burrata with broccoli tempura:

Burrata and broccoli tempura at Hunter's in Brooklyn, NY

The burrata was deliciously creamy, but what I noticed the most was the broccoli tempura that were crispy and fantastic dipped in the chili aioli. I mean, these are broccoli, not the most attractive vegetable for me...But the crunchiness of the fried tempura batter made it succulent!

Broccoli tempura at Hunter's in Brooklyn, NY

Then was the marinated mushrooms with arugula and shaved parmesan: quite good, especially if you love mushrooms.

Marinated mushrooms at Hunter's in Brooklyn, NY

Then, the last appetizer was the mussels, served in a garlic miso butter broth. I liked that dish: the mussels were of a nice size, well cleaned and perfectly cooked. And the sauce was delicious: it was tough not to dip all the bread in it...They might want to do a moules-frites (mussels and fries) dish with that: that would be awesome!

Then came the entrées. We could not resist trying their Angus beef burger, smothered in Vermont cheddar and served with pickled onions and a cilantro-jalapeno aioli.

Angus beef burger at Hunter's in Brooklyn, NY

They were definitely generous with the amount of cheese and each inch of the meat was covered! It was an ok burger for me, the meat being slightly overcooked and dry (I ordered it medium) and the ratio bread/patty more in favor of the bread...

Then was the truffled mac and cheese made with parmesan, cheddar and gruyere: definitely a hit, with a delightful creaminess that kind of made it addictive (also the fact that they do not use processed cheese like some places do!).

Last was the braised beef served with polenta, mushrooms and some greens. The meat was perfectly cooked, with no need for a knife to eat it and was perfect with the creamy polenta, mushrooms and greens that gave a comforting note to the dish.

Braised beef at Hunter's in Brooklyn, NY

And then was dessert...And it was a sampler! I wish all restaurants would propose a sampler, especially when there are so many good choices that you do not know which one to pick.

Dessert sampler at Hunter's in Brooklyn, NY

The sampler was composed of:

Ricotta fritters and dulce de leche: my favorite. It was very addictive and the fritters were so good that I did not even need to dip them in anything.

Ricotta fritters at Hunter's in Brooklyn, NY

Nutella bread pudding: delicious and a crowd pleaser if you love nutella (there was a nice amount on it).

Nutella bread pudding at Hunter's in Brooklyn, NY

S'mores: a classic. However, I was disappointed as the marshmallow were not torched...

We definitely had a succulent dinner at Hunter's and were not the only one, this place getting crowded later that night. I really like the feel of the restaurant that, as I mentioned the last time I went, reminded me of some places I used to go when living in Paris: warm with a neighborhood feel. So, the food is good, the cocktails are good and the atmosphere is good. Three goods that would make me want to 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!

Hunter's

I Just Want To Eat! 3/12/16 I Just Want To Eat! 3/12/16

The Royal Munkey, Colonial Indian Restaurant in Manhattan

I was recently invited at The royal Munkey, an Indian restaurant located in Kips Bay. The experience there is sort of unique as, usually, you would go to an Indian restaurant for the food, the decor and ambiance not being really considered. Well, it is not the case at The Royal Munkey: you might want to go for the cocktails and ambiance first, and then for the food. Not that the food is not good, but the atmosphere at this place is kind of festive, as the photo below can attest, a birthday being celebrated there.

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

Birthday at The Royal Munkey in NYC, New York

There, I met one of the owners, Arun Mirchandani, who passionately described the theme of the restaurant and introduced me to the Execution Chef, Derik Alfaro, who, although Colombian and not Indian, succeeds in crafting a succulent menu with some dishes cooked in a tandoor oven hidden in the large kitchen (in fact they have two tandoor ovens: one for naan and one for cooking dishes).

Chef Derik Alfaro and co-owner Arun Mirchandani at The Royal Munkey in NYC, New York

The kitchen view from the dining room (notice the monkey on the left) at The Royal Munkey in NYC, New York

Tandoor oven at The Royal Munkey in NYC, New York

Naan proofing at The Royal Munkey in NYC, New York

Let's first talk about the amazing decor: very colorful, it is an homage to cafes and bistros in the old Bombay, in the colonial era; it is surrounded by an impressive number of monkey artifacts, from paintings to lamps, to the impressive chandelier that lights up the VIP table that sits apart from the dining room. Even the wallpaper has monkeys on it. All around the dining room, you cannot also miss the small replica of bicycles you would commonly see in India.

Monkey card holder at The Royal Munkey in NYC, New York

Monkey candle holder at The Royal Munkey in NYC, New York

Plane decoration at The Royal Munkey in NYC, New York

VIP table at The Royal Munkey in NYC, New York

Chandelier at The Royal Munkey in NYC, New York

Waiting area at The Royal Munkey in NYC, New York

Bar at The Royal Munkey in NYC, New York

Gramophone at The Royal Munkey in NYC, New York

Bicycle replica at The Royal Munkey in NYC, New York

Cricket bats at The Royal Munkey in NYC, New York

Dining room at The Royal Munkey in NYC, New York

Monkey with a crown at The Royal Munkey in NYC, New York

But one thing that people may miss is the train that circles on top of the center column, as well as the monkey that dominates the bar, being the sole monkey with a crown: it is indeed The Royal Munkey!

Center column with a train on top at The Royal Munkey in NYC, New York

Next, let's talk about the cocktails: they have numerous made with whiskey, bourbon, gin, vodka, etc. I decided to go with a classic, The Lady Mountbatten. It is made of Scotch, Crème de Pamplemousse (grapefruit cream), house-made strawberry gastrique, fresh lemon and lime juices and peach bitters. I really liked it as it had this delicious citrusy taste that was very refreshing, slightly acidic and bitter.

Lady Mountbatten cocktail at The Royal Munkey in NYC, New York

Now, let's talk about the food. There are two things to know about The Royal Munkey menu. First, it is a European like bistro (hence the boiled eggs on the bar as an homage to classic bistros). In a bistro, you typically get all the components of your dish on a plate: nothing comes on the side. At The Royal Munkey, the main dishes are coming with everything: saffron-ghee-rice, raita and naan, chilies, pickled onions and lemon daal. Indian food is typically a meal to share and, sometimes, people do not understand that such presentation does not prevent them from sharing.

Boiled eggs on the bat at The Royal Munkey in NYC, New York

Then it is colonial Indian cuisine. Like me, I am sure you wonder what it means. Their website describes it well:

"Colonialism in India is what first introduced the flavors of the sub-continent to the rest of the world. The rich ingredients and spices used in the kitchens of the Indian aristocracy were incorporated into the recipes brought by the European settlers and officers. “Memsahib’s cooking”is a hybrid style that evolved when the British “Lady of the House” asked her Indian household cooks to prepare traditional British dishes. Over time, the cooks incorporated rich ingredients and spices used in the kitchens of the Indian aristocracy into the recipes brought by the European settlers."

But at The Royal Munkey, you will not get fusion cuisine but a rather traditional one, "similar to what we eat at home" Arun told me, "representing no particular region". So I was very excited and he graciously offered us a tasting of their most popular dishes (know that it was smaller portions). We started with dahi puri, a classic street food dish that originates from Mumbai. This little crispy puff has to be eaten in one bite so the mint water and yogurt inside does not fall all over when you bite on it...

Dahi puri at The Royal Munkey in NYC, New York

Then, we got a tandoori sampler composed of a mutton seekh kebab, cottage cheese (paneer tikka) and a tiger prawn.

Tandoor sampler at The Royal Munkey in NYC, New York

For sure, of the three, the prawn was the most spectacular. De-shelled, it was a big prawn and not those small one you often get served. And it was perfectly cooked. Then, the mutton seekh kebab was very tasty, the spices adding a nice flavor to it. Last was the paneer that was very good, far from the rubbery paneer we sometimes get and with a nice char.

Then was the Bombay lamb chop, cooked in the tandoor after being brined in a five-spices marinade. I think that was one of the best lamb chops I had in a long time! It was perfectly cooked medium, not dry and tender, with the delicious bold taste of lamb I adore.

Bombay lamb chop at The Royal Munkey in NYC, New York

Another incredible dish was the quail or tandoori batayr. First of all, I have never seen quail in an Indian menu, even during my multiple trips to India. Second, cooking quail is hard, because few seconds more and it can be very dry. Well, I can tell you that this one was perfectly cooked, not dry at all. It has been brined with hung yogurt masala, ginger, garlic, chili, turmeric, maize and bay-leaf, before being cooked in the tandoor, giving to it a delicious char. Normally, you get two quails when you order the dish and, at that point, I regretted not to have the second bird on my plate...

Quail or tandoori Batayr at The Royal Munkey in NYC, New York

After that came some entrées samplers. Vegetarian for Jodi (well, not really for her as I tried some) and non-vegetarian for me. The one for Jodi had:

Butter paneer tikka masala that is paneer (cottage cheese) cooked in the tandoor oven and served in a creamy tomato sauce. Very comforting, that tomato sauce is very addictive (I had the chicken version and could not stop dipping my naan bread in it...).

butter Paneer tikka at The Royal Munkey in NYC, New York

Bagara Baigan or marinated baby eggplant and coconut curry (delicious, with some nice nuttiness from the sesame seeds).

Bagara Baigal at The Royal Munkey in NYC, New York

Garden fresh vegetables korma that is seasonal vegetables in a creamy almond sauce (and you definitely taste the almonds).

Fresh vegetables korma at The Royal Munkey in NYC, New York

On my side, I got:

Non-vegetarian sampler at The Royal Munkey in NYC, New York

Butter chicken tikka masala as mentioned above.

Butter chicken tikka masala at The Royal Munkey in NYC, New York

Lamb shank rogan josh or braised lamb in a curry sauce. I admit that it was my least favorite dish, the lamb being a bit tough.

Lamb Roghan Josh at The Royal Munkey in NYC, New York

Sindhi fish curry or monkfish served in a fenugreek sauce. This dish, very good, the fish being well cooked and very flaky, with a slight kick, is interesting for few reasons. First, it is a classic Sindhi dish. In fact, Arun's father is from this community that originated from the Sindh province in Pakistan. In 1947, after the segregation of Pakistan and India, many Sindhi left for India and dispersed all over the country. The second fact about this dish is that it is Arun's grandmother's recipe. And apparently, she approved it after trying it at The Royal Munkey, a seal of approval that cannot be ignored!

Monkfish, a Sindhi dish, at The Royal Munkey in NYC, New York

Both samplers were served with some delightfully fluffy naan and some ghee rice.

Naan at The Royal Munkey in NYC, New York

Ghee rice at The Royal Munkey in NYC, New York

Last was dessert. And we got another sampler...It was composed of Gajar Halwa that is a carrot pudding, a warm caramelized seviyaan (made with caramelized vermicelli noodles, cardamon, molasses and confectioner sugar) and a cricket rum ball that is a rum infused chocolate cake.

Desert sampler at The Royal Munkey in NYC, New York

Gajar halwa or carrot pudding at The Royal Munkey in NYC, New York

Warm caramelized seviyaan at The Royal Munkey in NYC, New York

Cricket rum ball at The Royal Munkey in NYC, New York

Interestingly, besides maybe the carrot pudding, the desserts were different from what you usually get in Indian restaurants, like Gulab jamun or kheer. I liked them and noticed that they are not overly sweet, that can sometimes be the case.

Our dinner at The Royal Munkey was very good and we really liked the vibe in the restaurant. Dining there is truly unique whether you consider the decor, the cocktails, the food or the ambiance. Would I go back? Definitely for dinner and probably for brunch.

Enjoy (I did)!

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

The Royal Munkey

I Just Want To Eat! 3/10/16 I Just Want To Eat! 3/10/16

Brunch at Bubby's in the Meat Packing District

So we finally made it to Bubby's, after repeated suggestions from one of the blog's readers (thanks Ttrockwood!). Not ghat this place was not on my list, Jodi mentioning it several times and raving about their brunch and biscuits that I tried one time, when she brought back one from a brunch with her cousin Rebecca. Instead of going to the one in TriBeCa, we decided to go to the location close to the High Line.

Dining room at Bubby's High Line in NYC, New York

It was a Monday and the place was packed. What I noticed and found interesting there is that the food was served by the kitchen staff and not our waitress; I wonder if they share tips...Hopefully they do. At first, I ordered a double espresso that was good, but small...

Double espresso at Bubby's High Line in NYC, New York

To start our meal, we decided to go with the deviled eggs.

Deviled eggs at Bubby's High Line in NYC, New York

There were two eggs and I could definitely taste the hints of mustard in it. It was not the best deviled eggs ever, but it was good.

For her entrée, Jodi ordered the veggie burger and asked to replace fries with a salad, change that they gracefully made.

Veggie burger at Bubby's High Line in NYC, New York

The patty was made with lentils and vegetables, and I thought it was fairly good, having a bit of crunch on the outside. What was weird was this big piece of wedge salad on top of it!

On my side, I chose the eggs Benedict instead of the fried chicken and biscuits. I admit that I hesitated a bit, but thought that eggs were a better choice for brunch.

Eggs Benedict at Bubby's High Line in NYC, New York

It was delicious: they were served with some bacon, as well as their famous biscuits that replaced a muffin. And these biscuits were phenomenal: flaky and crispy on the outside. The eggs were also perfectly runny and I truly appreciated that they served a salad with the dish rather than fries, giving me the impression I had a healthy diet...

This was very filling, but I still had some space for dessert and as I heard that Bubby's was known for their pies, we asked for some. Unfortunately, they did not have any! Well, it will be for another time, because I would definitely go back to that place: prices are on the high side, but it is definitely worth 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!

Bubby’s High Line

I Just Want To Eat! 3/8/16 I Just Want To Eat! 3/8/16

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...

Open kitchen at Takashi in NYC, New York

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.

Foie gras stuffed kobe meatball at Takashi in NYC, New York

The next dish was craw fish and bone marrow dumplings.

Bone marrow and craw fish dumplings at Takashi in NYC, New York

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)...

Testicargot or cow balls escargot style at Takashi in NYC, New York

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)!

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

Takashi

I Just Want To Eat! 3/6/16 I Just Want To Eat! 3/6/16

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!

Alwyn Court Building, Petrossian in NYC, New York

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.

Dining room at Petrossian in NYC, New York

Etched Erte mirrors at Petrossian in NYC, New York

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...

Executive Chef Richard Farnabe at Petrossian in NYC, New York

Here is what we tried:

It started with some amuse bouche that set the tone of meal.

Amuse bouche at Petrossian in NYC, New York

First was a trio made of:

Foie gras chocolate: an interesting combination that surprisingly works, foie gras being often paired with something sweet.

Foie gras chocolate at Petrossian in NYC, New York

Marshmallow and caviar:

And I think the last one was a lime tartare with caviar, topped with a lime gelee.

Lime tartare and caviar at Petrossian in NYC, New York

The second amuse was a sort of lollipop made with salmon, cream cheese and tomato, shaped like roses.

Salmon, cream cheese and tomato at Petrossian in NYC, New York

Then, we got a tartare course: for Jodi, scallop tartare with black truffle.

Scallop tartare with black truffle at Petrossian in NYC, New York

And for me, langoustine tartare with caviar:

Langoustine tartare with caviar at Petrossian in NYC, New York

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.

Macon-Lugny Les Genievres 2013 from Burgundy, France at Petrossian in NYC, New York

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.

Foie gras brule at Petrossian in NYC, New York

It was perfectly paired with a glass of Sauternes, Chateau Laribotte 2009 from Bordeaux, France, that was delightfully sweet.

Sauternes, Chateau Laribotte 2009 from Bordeaux, France at Petrossian in NYC, New York

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.

Langoustine with green peas at Petrossian in NYC, New York

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...

Spaghetti and parmesan with black truffle at Petrossian in NYC, New York

Spaghetti and parmesan with caviar at Petrossian in NYC, New York

It was paired with a Sauvignon Blanc 2014, from White Oak Winery, California.

Sauvignon Blanc 2014, from White Oak Winery, California at Petrossian in NYC, New York

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.

Cote de Provence at Petrossian in NYC, New York

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.

Sun choke at Petrossian in NYC, New York

Pomme soufflé at Petrossian in NYC, New York

I should mention that, as Jodi does not like bone marrow or caviar, they gave me some extra on the side...

Bone marrow and caviar sauce at Petrossian in NYC, New York

The steak was paired with an Argentinian Malbec, Alberto Furque 2014.

Alberto Furque Malbec at Petrossian in NYC, New York

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.

Banyuls M Chapoutier at Petrossian in NYC, New York

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)!

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

Petrossian

I Just Want To Eat! 3/4/16 I Just Want To Eat! 3/4/16

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.

Bar at Court Street Restaurant and Bar in Hoboken, NJ

Fruit salad at Court Street Restaurant and Bar in Hoboken, NJ

They also offered some homemade Irish soda bread that was quite addictive.

Homemade Irish soda bread at Court Street Restaurant and Bar in Hoboken, NJ

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.

Seared ahi tuna salad at Court Street Restaurant and Bar in Hoboken, NJ

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???

Crab cakes benedict at Court Street Restaurant and Bar in Hoboken, NJ

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.

Cheeseburger at Court Street Restaurant and Bar in Hoboken, NJ

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!

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

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. 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.

Outside Fette Sau, BBQ restaurant in Brooklyn

Dining room at Fette Sau, BBQ restaurant in Brooklyn

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...

Meat display at Fette Sau, BBQ restaurant in Brooklyn

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).

Tray at Fette Sau, BBQ restaurant in Brooklyn

It was composed of:

Sausage (the casing was real hard and it had fennel that was a bot overpowering):

Sausage at Fette Sau, BBQ restaurant in Brooklyn

Pulled pork shoulder (moist and I loved the burnt parts):

Pulled pork at Fette Sau, BBQ restaurant in Brooklyn

Pork ribs (fantastic, not completely falling of the bone, but very tender):

Pork belly (delicious, nicely fatty):

Pork belly at Fette Sau, BBQ restaurant in Brooklyn

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):

Brisket at Fette Sau, BBQ restaurant in Brooklyn

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.

Pickles at Fette Sau, BBQ restaurant in Brooklyn

For drinks, I went for root beer and Jodi for an orange soda.

Orange soda and root beer at Fette Sau, BBQ restaurant in Brooklyn

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)!

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

Fette Sau

I Just Want To Eat! 2/27/16 I Just Want To Eat! 2/27/16

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.

Dining room at Vivi Bubble Tea in Hoboken, NJ

Eiffel tower at Vivi Bubble Tea in Hoboken, NJ

Couches at Vivi Bubble Tea in Hoboken, NJ

Wall decoration at Vivi Bubble Tea in Hoboken, NJ

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.

Veggie miso ramen at Vivi Bubble Tea in Hoboken, NJ

Noodles in Veggie miso ramen at Vivi Bubble Tea in Hoboken, NJ

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.

Vivi Shoyu ramen at Vivi Bubble Tea in Hoboken, NJ

Egg in Vivi Shoyu ramen at Vivi Bubble Tea in Hoboken, NJ

Noodles in Vivi Shoyu ramen at Vivi Bubble Tea in Hoboken, NJ

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.

Mango bubble tea at Vivi Bubble Tea in Hoboken, NJ

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

I Just Want To Eat! 2/24/16 I Just Want To Eat! 2/24/16

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.

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

The Stone House at Clove Lakes in Staten Island, NY

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...

Bridge to go to The Stone House at Clove Lakes in Staten Island, NY

Gazebo at The Stone House at Clove Lakes in Staten Island, NY

Ladder in case of thin ice near The Stone House at Clove Lakes in Staten Island, NY

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.

Ceiling at The Stone House at Clove Lakes in Staten Island, NY

Dining room at The Stone House at Clove Lakes in Staten Island, NY

Fireplace at The Stone House at Clove Lakes in Staten Island, NY

Armchairs in the dining room at The Stone House at Clove Lakes in Staten Island, NY

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.

Party room at The Stone House at Clove Lakes in Staten Island, NY

Chandelier at The Stone House at Clove Lakes in Staten Island, NY

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.

Lamb meatballs at The Stone House at Clove Lakes in Staten Island, NY

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.

Beets and goat cheese salad at The Stone House at Clove Lakes in Staten Island, NY

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.

Lobster bisque at The Stone House at Clove Lakes in Staten Island, NY

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!

Seafood medley at The Stone House at Clove Lakes in Staten Island, NY

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.

Lamb shank at The Stone House at Clove Lakes in Staten Island, NY

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.

Dessert sampler at The Stone House at Clove Lakes in Staten Island, NY

Cookie butter mousse at The Stone House at Clove Lakes in Staten Island, NY

Warm chocolate cake at The Stone House at Clove Lakes in Staten Island, NY

Cheesecake at The Stone House at Clove Lakes in Staten Island, NY

We ended up with interesting capuccino: Nutella for me and cookie butter for my friend Benny:

Nutella cappucino at The Stone House at Clove Lakes in Staten Island, NY

Cookie butter cappucino at The Stone House at Clove Lakes in Staten Island, NY

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:

Preparing sangria at The Stone House at Clove Lakes in Staten Island, NY

Sangria at The Stone House at Clove Lakes in Staten Island, NY

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!

The Stone House

I Just Want To Eat! 2/21/16 I Just Want To Eat! 2/21/16

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!

Bar area at TESSA, Upper West Side, NYC, New York

Dining room at TESSA, Upper West Side, NYC, New York

Bar at TESSA, Upper West Side, NYC, New York

Flowers at TESSA, Upper West Side, NYC, New York

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.

Private dining room at TESSA, Upper West Side, NYC, New York

Wine bottles at TESSA, Upper West Side, NYC, New York

Downstairs is the open kitchen, where you can see the magic happen and you know what? The magic definitely happened!

Kitchen at TESSA, Upper West Side, NYC, New York

The pass at TESSA, Upper West Side, NYC, New York

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.

The 349 at TESSA, Upper West Side, NYC, New York

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.

Luiggi Nervi, Guattinara (Piedmont - Italy), 2008 at TESSA, Upper West Side, NYC, New York

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...

Bread and butter at TESSA, Upper West Side, NYC, New York

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.

Shishito peppers at TESSA, Upper West Side, NYC, New York

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.

Burrata at TESSA, Upper West Side, NYC, New York

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...).

Kale Caesar salad at TESSA, Upper West Side, NYC, New York

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.

Octopus a la plancha at TESSA, Upper West Side, NYC, New York

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.

Truffle flammenkuche at TESSA, Upper West Side, NYC, New York

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.

Truffle linguine at TESSA, Upper West Side, NYC, New York

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.

Branzino with ratatouille at TESSA, Upper West Side, NYC, New York

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.

Long Island duck at TESSA, Upper West Side, NYC, New York

Honey spiced duck at TESSA, Upper West Side, NYC, New York

Smoked duck sausage at TESSA, Upper West Side, NYC, New York

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...

Tiramisu at TESSA, Upper West Side, NYC, New York

Figs on tiramisu at TESSA, Upper West Side, NYC, New York

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.

Baked Alaska at TESSA, Upper West Side, NYC, New York

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!

Tessa

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!