Gigino Trattoria in TriBeCa
Gigino Trattoria is located in the trendy TriBeCa. This quite large restaurant boasts a rustic decor and an impressive menu where most of the breads and pasta are house made (I chose the one dish that was probably not...).
Gigino Trattoria in TriBeCa
Gigino Trattoria is located in the trendy TriBeCa. This quite large restaurant boasts a rustic decor and an impressive menu where most of the bread and pasta are house made (I chose the one dish that was probably not...).
Dining room at Gigino Trattoria in TriBeCa
Decor at Gigino Trattoria in TriBeCa
Overall the food there was fine, but I admit that we got a horrible service, but, in fairness to the restaurant, it was probably the one person who served our table as I could see that the other staff members were giving the proper attention to the tables they waited. We only saw our waitress when she took the order and brought my wine (quite late in the meal) and put in rudely on the table. Then, she disappeared and did not even bother checking how our meal was going. I rarely mention when the service is not good as I am always careful that it is not because they are short in staff or have an issue with the kitchen, but this one was something!
So anyway, I mentioned the wine, so let me start with it first: it was a Montepulciano and I have no other info as it was the only information that they displayed on their board.
Glass of Montepulciano wine at Gigino Trattoria in TriBeCa
They first brought us some homemade bread, that looked and tasted a bit like focaccia, delicious with some olive oil or some of the pickled vegetables that came with it.
Bread basket at Gigino Trattoria in TriBeCa
Pickled veggies at Gigino Trattoria in TriBeCa
We decided to share an appetizer: melanzane alla sorrentina or eggplant and mozzarella baked with tomato, basil and parmigiano cheese. It was good, although the eggplant, cut in different sizes, was unevenly cooked.
Mellanzane alla sorrentina at Gigino Trattoria in TriBeCa
For her entree, Jodi went for risotto ai funghi, made with Italian rice, mixed mushrooms, herbs and parmigiano cheese. It was an ok dish, missing a wow factor that we got in other restaurants with a similar dish.
Risotto ai funghi at Gigino Trattoria in TriBeCa
On my side, I went for the linguine alle vongole, a dish made with Linguine, clams, garlic, olive oil, peperoncini and parsley. There was so much peperoncini that it was inedible and they graciously replaced my plate with another one without these chilis. And you know what? It was good!
Linguine alle Vongole at Gigino Trattoria in TriBeCa
We finished with dessert and chose a classic: tiramisu. It was a good one, not the best, but still good (I know, once the service sucks, you kind of become unappreciative...
Tiramisu at Gigino Trattoria in TriBeCa
So, yes, I was disappointed a bit as I was really looking forward to eat at Gigino Trattoria. Would I go back? I am not sure. After all, Max, that is close by is a great Italian restaurant and definitely satisfies that craving for an Italian meal.
Enjoy (I did)!
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Revisit: The Gansevoort Market in the Meat Packing District
After a visit at The Whitney Museum, Jodi, her cousin Jessica and myself decided to get some lunch at The Gansevoort Market, a block away. I like that place, moreover the concept, allowing patrons to try a wide variety of food. But I admit that this time, our first choice was a mistake: we stopped by M Terranean, a place serving Mediterranean cuisine.
The Gansevoort Market in the Meat Packing District
After a visit at The Whitney Museum, Jodi, her cousin Jessica and myself decided to get some lunch at The Gansevoort Market, a block away. I like that place, moreover the concept, allowing patrons to try a wide variety of food. But I admit that this time, our first choice was a mistake: we stopped by M Terranean, a place serving Mediterranean cuisine.
M Terranean at The Gansevoort Market in the Meat Packing District
Decor at M Terranean at The Gansevoort Market in the Meat Packing District
After Jessica and Jodi ordered their dishes, I, for once, could not decide what to order as each time I was asking for something, they did not have it. No falafel. No bulgur or couscous and only rice. No pita and only wraps. No lamb. Seriously? It was only twelve!!! Jessica ended up with a vegetable wrap that she loved.
Vegetable wrap at M Terranean at The Gansevoort Market in the Meat Packing District
Jodi with a roasted vegetable salad that did not look appetizing and was blend.
Roasted vegetables salad at The Gansevoort Market in the Meat Packing District
This place was very disappointing and I thought that the salad was pricey for what it was.
The meatball Guys at The Gansevoort Market in the Meat Packing District
So I roamed around and ended up at The meatball Guys. And you know what? It was a blessing! They serve some giant meatballs that are 3.5 oz each and you can pick between beef or turkey. I decided to try both and picked sliders instead of the sandwich, allowing me to not only try different meatballs, but also different sauces. Here is what I got:
Turkey meatball with buffalo sauce and mozzarella.
Turkey meatball with buffalo sauce from The Meatball Guys at The Gansevoort Market in the Meat Packing District
Beef meatball with ragu sauce and mozzarella.
Beef meatball with ragu from The Meatball Guys at The Gansevoort Market in the Meat Packing District
Both meatballs were fantastic: nice texture, tasty and not dry. The bread was delightfully crispy from being toasted and the sauces were spectacular, especially the buffalo that was quite spicy, but I could not stop eating it.
I really loved The Meatball Guys: the food was delicious and I love the fact that you can make variations of it by switching cheese or sauces each time you go. It is messy to eat, but so good! And yes, I will surely go back!
But wait! It is not the end of the post! We could not end up our lunch without having dessert. So, after a little walk on the high line, we ended up at Bryant Park and decided to go to Maison Kayser.
Maison Kayser Bryant Park, NYC, New York
There, I got my usual double espresso, that was served with a small financier.
Double espresso and financier at Maison Kayser Bryant Park, NYC, New York
Jodi chose their Cocorico pastry that is made with coconut and passion fruit. She did not really like it and I have to admit that I did not try it as I do no really like passion fruit.
Cocorico at Maison Kayser Bryant Park, NYC, New York
On my side, I went for the chocolate tart, my second choice as they did not have the chestnut tart I was looking for to try.
The chocolate tart was fantastic and I recommend it if you are a dark chocolate lover. And guess what? There is a truffle on top.
Chocolate tart at Maison Kayser Bryant Park, NYC, New York
I like Maison Kayser and a little bird tells me that I will go back there soon...
So this was some good eating with of course the primary purpose of the day the visit of the museum...Sure...
Enjoy (I did)!
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Ramen and wings at MeiJin Ramen in the Upper East Side
Rare are people who think about going to The Upper East Side to have lunch: they are wrong. Over the years, I have discovered several restaurants in that neighborhood, the last one being MeiJin Ramen. I like the restaurant itself, where you are greeted in Japanese when you enter, a bit a la Ippudo I would say, but without the clamors of the staff that follow. Its atmosphere is warm and the decor zen. In the back is the kitchen that got busier as time passed (we arrived when they opened).
MeiJin Ramen in the Upper East Side, NYC
Rare are people who think about going to The Upper East Side to have lunch: they are wrong. Over the years, I have discovered several restaurants in that neighborhood, the last one being MeiJin Ramen. I like the restaurant itself, where you are greeted in Japanese when you enter, a bit a la Ippudo I would say, but without the clamors of the staff that follow. Its atmosphere is warm and the decor zen. In the back is the kitchen that got busier as time passed (we arrived when they opened).
Dining room at MeiJin Ramen in the Upper East Side, NYC
Kitchen at MeiJin Ramen in the Upper East Side, NYC
What does this joint have different from the others? Well, they have a nice choice of ramen and I was surprised not to see a pork broth, rather a beef broth. At first, I was a bit doubtful as I love the silkiness of the pork broth. But I admit that the beef broth from their signature ramen (the MeiJin ramen) was succulent, flavorful for sure. That ramen was composed of miso, chili oil, bean sprout, corn and thin slices of beef. I added a slice of pork (small and not worth $2) as well as half-egg that was perfectly cooked. The broth was definitely salty and I loved the fact that it was counteracted by the corn that added a nice sweetness. The beef, thinly sliced was tender, but I admit that the slices were a bit too long.
Signature ramen at MeiJin Ramen in the Upper East Side, NYC
Signature ramen at MeiJin Ramen in the Upper East Side, NYC
Jodi opted for their vegetarian ramen that was composed of tofu, corn, tomato, enoki mushrooms, and sesame oil. There was one more ingredient that was surprising: cucumber. Interesting to see that there, but it added a nice crunch to it, as did the mushrooms. I have to say that I am not a big fan of vegetable broth as I find it less tasty than pork or chicken, but this was pretty good.
Vegetable ramen at MeiJin Ramen in the Upper East Side, NYC
Vegetable ramen at MeiJin Ramen in the Upper East Side, NYC
Jodi also added a perfectly cooked half-egg.
Vegetable ramen at MeiJin Ramen in the Upper East Side, NYC
As far as the noodles were concerned, they were really good, cooked al dente for an additional bite. I thought that there were enough in the bowl, but know that you can ask for an additional serving for a small supplement.
Noodles in the vegetable soup at MeiJin Ramen in the Upper East Side, NYC
Noodles from the signature ramen at MeiJin Ramen in the Upper East Side, NYC
I should mention that I also tried their Nagoya spicy pepper chicken wings, prepared with sweet soy, sesame, pepper and chives. A delicious way to start: I love the combination sweet and savory, as well as the nuttiness added by the sesame seeds. Know that it is not as spicy as the name of the dish indicates.
Nagoya spicy pepper chicken wings at MeiJin Ramen in the Upper East Side, NYC
As a beverage, Jodi ordered some green tea and I was surprised that they charged $4 for it, lots of places serving it complementary.
Green tea at MeiJin Ramen in the Upper East Side
Anyway, it was quite good and I am glad we got to try this place. MeiJin Ramen is a great spot to know if you want to slurp a good ramen bowl. I would definitely go back, but this time either try their chicken broth or one of their donburi.
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 Gilroy on the Upper East Side
This week, I discovered The Gilroy, a cocktail bar located on the Upper East Side. Yes, The Gilroy is not just a bar: it is close to a lounge that has this 1940s feel, perfect for dates or not so loud meet up (tradition: there is music, but not overly loud, so you can have a conversation, probably important if you are on a date, although sometimes you wish the music was louder...). The place is composed of three areas: the bar, the main room in the front of the bar, and the backroom that can also be used for private parties, and has this interesting setup for the DJ or any tired staff during closed hours.
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
The Gilroy on the Upper East Side, NYC, New York
This week, I discovered The Gilroy, a cocktail bar located on the Upper East Side. Yes, The Gilroy is not just a bar: it is close to a lounge that has this 1940s feel, perfect for dates or not so loud meet up (tradition: there is music, but not overly loud, so you can have a conversation, probably important if you are on a date, although sometimes you wish the music was louder...). The place is composed of three areas: the bar, the main room in the front of the bar, and the backroom that can also be used for private parties, and has this interesting setup for the DJ or any tired staff during closed hours.
Bar at The Gilroy on the Upper East Side, NYC, New York
Back room at The Gilroy on the Upper East Side, NYC, New York
Bar area at The Gilroy on the Upper East Side, NYC, New York
DJ station at The Gilroy on the Upper East Side, NYC, New York
When you look at the beverage menu at The Gilroy, you understand that it is not your regular bar, hence the designation as a cocktail bar; of course, you can get classic bar drinks like beers (also on tap), wine, etc. No, their cocktails, crafted by Bar Manager Harris Tooley, are definitely the star of the show and they like to call The Gilroy "their laboratory, where the bartenders are constantly working to come up with new recipes, wild ingredients, and flavors to please a crowd". For sure I could not not try their negronis, an apéritif made with gin, vermouth and campari (a bitter), and garnished with an orange peel, that is said to have been invented in Florence, Italy, in 1919, at Caffè Casoni, ex Caffè Giacosa, now called Caffè Cavalli. Count Camillo Negroni invented it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink (source: Wikipedia). I got to try thee of them (and no, I did not drink all of it, just a bit):
The Old Pal, composed of Old Overholt Rye, Lillet Blanc, Dubonnet Rouge and Campari:
Old pal negroni at The Gilroy on the Upper East Side, NYC, New York
Old pal negroni at The Gilroy on the Upper East Side, NYC, New York
The Gilroy, made with Spring 44 gin, Punt es Mes (Italian Vermouth) and Campari:
The Gilroy negroni at The Gilroy on the Upper East Side, NYC, New York
The Old Oscar, a mixture of Larceny Bourbon, Averna (a bitter), Ancho Reyes (a Chile liqueur), Campari, Aztec Chocolate Bitters, probably the most bitter of the three cocktails.
Old Oscar negroni at The Gilroy on the Upper East Side, NYC, New York
Old Oscar negroni at The Gilroy on the Upper East Side, NYC, New York
The last bitter drink I tried was the Cynar, an artichoke based liqueur that I never heard of before.
Cynar at The Gilroy on the Upper East Side, NYC, New York
The Gilroy has also other cocktails, such as The Sermon on the barrel, that won the 2016 Yorkville Cup. It is made of Elijah Craig Small Batch Bourbon, Suze, Dubonnet Rouge, Benedictine and Wood Vinegar.
Sermon on the barrel cocktail at The Gilroy on the Upper East Side, NYC, New York
Sermon on the barrel cocktail at The Gilroy on the Upper East Side, NYC, New York
Of course, we could not forget the food, with a menu crafted by Executive Chef and owner Joseph D'Angelo. And they have a decent number of dishes that are perfect to share...or not...I think the best for sure were the sliders. I do not usually order sliders because they are often overcooked and dry. But these, served with cheddar, pickled onions and sriracha mayo were juicy. I just wished at that point that they were not sliders, but big burgers!
Angus sliders at The Gilroy on the Upper East Side, NYC, New York
With it, I thought mac and cheese would be the perfect combination. Unfortunately, I did not really like that dish, as there was like an aftertaste. Too bad, because there was a lot of cheese (Asiago, Irish and Vermont Cheddar) and it was creamy.
Mac and cheese at The Gilroy on the Upper East Side, NYC, New York
Mac and cheese at The Gilroy on the Upper East Side, NYC, New York
A great dish was the cast iron citrus shrimp, served with Israeli couscous, roasted sun choke and spring onions. Inspired from Mediterranean cuisine, this was definitely an elegant dish that I would not have expected there. And I loved it, especially the shrimp that were of good size and were perfectly cooked.
Grilled citrus shrimp at The Gilroy on the Upper East Side, NYC, New York
Grilled citrus shrimp at The Gilroy on the Upper East Side, NYC, New York
A more classic dish is the burrata that seem to be now on every menu. A safe dish that is perfect for cheese lovers (I should mention that they have a selection of cheeses and salumi).
Burrata at The Gilroy on the Upper East Side, NYC, New York
The last dish was one of the flats (flatbread): the homemade fennel sausage, accompanied by crushed tomatoes, spring onions and gruyere. I like it, being a bit apprehensive at first that the fennel would be overpowering, but it was not the case at all. This is a perfect dish to share.
Homemade fennel sausage flatbread at The Gilroy on the Upper East Side, NYC, New York
Last was dessert. That had only one: the warm brownie, served with peanut butter and a homemade marshmallow. That was definitely a good way to end the evening: the brownie was delicious, moist and I loved the combination chocolate / peanut butter. This is for sure a dessert that represents Americana.
Warm chocolate brownie with peanut butter at The Gilroy on the Upper East Side, NYC, New York
I had a good time at The Gilroy: the cocktails were very good, accompanied by some delicious food. I like the atmosphere there that make this place a perfect spot for a nice evening. Would I go back? Definitely: there are much more negronis on their menu that I can handle in one evening...
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Angelo's Pizza, Midtown Manhattan
If you want to eat some good pizza in a restaurant setting, Angelo's Pizza might be your place. I have been going to this place for years and have never been disappointed. I usually go to the location on Broadway, next to the David Letterman Show, but, this time, I decided to go to the one few blocks from there, on 57th between 6th and 7th.
Angelo's Pizza in NYC, NY
If you want to eat some good pizza in a restaurant setting, Angelo's Pizza might be your place. I have been going to this place for years and have never been disappointed. I usually go to the location on Broadway, next to the David Letterman Show, but, this time, I decided to go to the one few blocks from there, on 57th between 6th and 7th.
Dining room at Angelo's Pizza in NYC, NY
Upstairs dining room at Angelo's Pizza in NYC, NY
I admit that I was surprised it was not that crowded, especially upstairs. Good: that way the noise level would be acceptable!
At Angelo's, it always starts with bread that I usually dip in a mix of parmesan cheese and olive oil...
Bread at Angelo's Pizza in NYC, NY
We started off our meal with some salads. We were seven people so, two salads and three pizzas were enough for us. The first salad was the insalata mista, made with mixed greens, tomatoes, carrots and olives.
Insalata mizta at Angelo's Pizza in NYC, NY
The second one was the insalata Romana, composed of romaine lettuce and shaved parmesan cheese.
Insalata romana at Angelo's Pizza in NYC, NY
These salads are fairly large, perfect for sharing. I should mention that one of my colleagues is vegetarian, so we asked for the dressing on the side as the one for the insalata Romana contains anchovies.
Dressing at Angelo's Pizza in NYC, NY
Then came the long awaited pizza (I did not go there for salads!). The first one was made with ricotta, olives and sausage.
Ricotta, olives and sausage pizza at Angelo's Pizza in NYC, NY
The second one with pepperoni and peppers.
Pepperoni and peppers pizza at Angelo's Pizza in NYC, NY
The third one with sun dried tomatoes, olives and onions.
Sun dried tomatoes, onions and olives pizza at Angelo's Pizza in NYC, NY
I love their pizza: first of all, they have a large choice of toppings and you can make your pizza white or red (understand with tomato sauce or ricotta and mozzarella). Then, the thin crust is delicious, nicely charred and crispy. It was definitely a hit. Last, there is always a nice amount of fresh basil.
Angelo's Pizza is definitely a place to know Midtown: they have good pizza at reasonable prices (no slice though). And if you do not like pizza, they have plenty of other dishes like pasta or heros.
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Sazon, Puerto Rican restaurant in TriBeCa
Sazon is a Puerto Rican restaurant located in the heart of TriBeCa. Elegant, but with an interesting decor, the walls being padded, and trying to give a vibe that is between a club and a restaurant, to the point where the music was a bit too loud.
Sazon in TriBeCa, NYC, New York
Sazon is a Puerto Rican restaurant located in the heart of TriBeCa. Elegant, but with an interesting decor, the walls being padded, and trying to give a vibe that is between a club and a restaurant, to the point where the music was a bit too loud.
Dining room at Sazon in TriBeCa, NYC, New York
Dining room at Sazon in TriBeCa, NYC, New York
There were many dishes on the menu that looked appetizing and we decided to go for the empanadas. I like the fact that you can pick two fillings, whether meat, cheese, vegetables, chicken or shrimp. We decided to go with beef and cheese.
Empanada at Sazon in TriBeCa, NYC, New York
It was delightfully flaky and slightly crunchy, with the beef filling being my favorite as it was very moist and flavorful.
Beef empanada at Sazon in TriBeCa, NYC, New York
Cheese empanada at Sazon in TriBeCa, NYC, New York
For her entree, Jodi decided to get the Sazon chopped salad, made with avocado (nice quantity), hearts of palm, cucumber, tomatoes, white cheese and yuca croutons. It was perfectly dressed with a raspberry vinaigrette.
Chopped salad at Sazon in TriBeCa, NYC, New York
On my side, I went for the Sazon paella.
Paella at Sazon in TriBeCa, NYC, New York
The dish looked spectacular and was fantastic. It was composed of mussels, clams, lobster, shrimp, chorizo and chicken. And there was a lot of it. Taste wise, it was great, the rice being soft and having a flavor that seems to indicate that it was cooked with the other ingredients: I hate when you can taste that the paella was assembled at the last minute, the rice tasting like boiled rice! For sure, if you like paella, you should try this one.
For dessert, we decided to try their tres leches cake that was really good, with the nice amount of sweetness.
Tres leches at Sazon in TriBeCa, NYC, New York
It was a succulent meal. Unfortunately, the service was not good: very slow, although the restaurant was not full, but very fast when it came to bringing us the bill! Would I go back to Sazon? Probably: the delicious food could make me forget the rest...
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Grimaldi's Pizza in Hoboken, NJ
If you love pizza, there is no way you do not know about Grimaldi's the eponymous pizza restaurant opened by Patsy Grimaldi years ago in Brooklyn. Some consider that it is the best pizza in New York, surpassing Lombardi that is the oldest pizzeria in the US. Others say it is Di Fara, but, at the time of this post, I did not try this place yet...
If you love pizza, there is no way you do not know about Grimaldi's the eponymous pizza restaurant opened by Patsy Grimaldi years ago in Brooklyn. Some consider that it is the best pizza in New York, surpassing Lombardi that is the oldest pizzeria in the US. Others say it is Di Fara, but, at the time of this post, I did not try this place yet...
Coal brick-oven at Grimaldi's Pizza in Hoboken, NJ
What I did not know is that Grimaldi's has two locations in Hoboken: Washington street, where we went, and Clinton street. We came at the time they opened, that was a good time considering the number of tables reserved and the crowd that followed. The place is not so big, although it benefits from outside seating when the weather permits. In the back of the dining room is the brick oven and seating next to it is like a watching a show. Ah, seeing all this pizza being made definitely made me salivate...
Usually I get a root beer with my pizza, but, this time, I decided to go with a beer and chose the Grimaldi IPA. It seems this golden color beer is brewed specifically for Grimaldi's in New Jersey. I am not a beer connoisseur, but for me it was just ok.
Grimaldi's IPA beer at Grimaldi's Pizza in Hoboken, NJ
Grimaldi's IPA beer at Grimaldi's Pizza in Hoboken, NJ
We went to Grimaldi's for pizza, so we did not even look at the other items on the menu. What I liked is that they offer personal pies (4 slices), so we could order two, one white and one with tomato sauce and mozzarella. They have a nice list of toppings to complement the pies and make your own. For sure, we avoided broccoli. Seriously? Broccoli?
Regular pie with meatballs and mushroom at Grimaldi's Pizza in Hoboken, NJ
Regular pie with meatballs and mushroom at Grimaldi's Pizza in Hoboken, NJ
The first pie was a regular one with meatballs and mushrooms. The second one was a white pie with sausage and ricotta.
White pie with sausage at Grimaldi's Pizza in Hoboken, NJ
White pie with sausage at Grimaldi's Pizza in Hoboken, NJ
There are couple of things that I noticed when the pies came: first, the mushrooms were fresh and not from a can. Then, there was lots of ricotta on the white pie and, we made sure there was no garlic as, often, white pies are packed with it. I loved both pies not only because of the ingredients on top, but also because of the crust that was phenomenal: crispy and nicely charred, all puffed up on the outside.
I think that for a good Italian pizza, this is the place to go and I will surely go back to Grimaldi's. But if you are looking for simply a slice or a cheaper pizza, Benny Tudino's is your spot.
Enjoy (I did)!!
If you like this post, the photos or the blog, please feel free to share or post a comment. Merci!
Mr Chow in TriBeCa
I am a bit late to post on my dinner at Mr Chow in TriBeCa: we went there for Winter Restaurant Week 2016. This is a popular, trendy, noisy place for sure and I admit that I was not sure what to expect. After looking at their Restaurant Week menu, we decided finally to order from the regular menu as the Restaurant Week menu they proposed did not allow us to share, Jodi being more inclined to order the vegetarian items on the prix-fixe and me preferring the non-vegetarian ones.
Mr Chow in TriBeCa
I am a bit late to post on my dinner at Mr Chow in TriBeCa: we went there for Winter Restaurant Week 2016. This is a popular, trendy, noisy place for sure and I admit that I was not sure what to expect. After looking at their Restaurant Week menu, we decided finally to order from the regular menu as the Restaurant Week menu they proposed did not allow us to share, Jodi being more inclined to order the vegetarian items on the prix-fixe and me preferring the non-vegetarian ones.
Dining room at Mr Chow in TriBeCa
Most of the menu welcomes sharing so we decided to try few dishes. Of course, I could not miss one of their signature dishes: Mr Chow spareribs. Although tasty and a nice portion, I have to say that I was a bit disappointed: they were slightly dry and the meat was definitely not falling off the bone.
Spareribs at Mr Chow in TriBeCa
The second dish was also a signature dish: Mr Chow's noodles, a dish that Mr Chow introduced to the West in 1968, made of handmade Beijing noodles, topped with a meat sauce similar to bolognese. This was quite good, the noodles being long and soft and the sauce being thick and bold. It is definitely a dish to try if you go there.
Beijing noodles at Mr Chow in TriBeCa
Our next choice was the quartet of mushrooms, a side that they portion for the party (with a minimum of two guests). It was composed of fresh seasonal mushrooms and bamboo shoot, smothered in a thick sauce. I simply loved it.
Quartet of mushrooms at Mr Chow in TriBeCa
Another dish was the scallion pancake that was surprisingly thick. Very good dish: crunchy a bit greasy like it should.
Scallion pancake at Mr Chow in TriBeCa
Last was The Box, or soup dumplings. They were good, but not as good as in other places, like Joe's Shanghai or his sister restaurant Joe's Ginger.
Soup dumplings at Mr Chow in TriBeCa
Soup dumpling at Mr Chow in TriBeCa
Soup dumpling at Mr Chow in TriBeCa
We did not have dessert, being full after such a feast. Overall, it was good, but a bit pricey. Would I go back? Probably: I like the sharing concept and there are so many dishes I wish I could have tried...
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
American Cut in TriBeCa
American Cut is a take on steakhouse from acclaimed Chef Marc Forgione. There is no doubt that Marc Forgione is talented, gratifying us with amazing food in his eponymous restaurant, but also at Khe-Yo, an elegant Laotian place, also located in TriBeCa, where the food is as fantastic as the music is loud. I had American Cut on my list for a while and was excited to finally try it.
American Cut in TriBeCa, NYC, New York
American Cut is a take on steakhouse from acclaimed Chef Marc Forgione. There is no doubt that Marc Forgione is talented, gratifying us with amazing food in his eponymous restaurant, but also at Khe-Yo, an elegant Laotian place, also located in TriBeCa, where the food is as fantastic as the music is loud. I had American Cut on my list for a while and was excited to finally try it.
Steak knife at American Cut in TriBeCa, NYC, New York
It is a modern place with an Art Deco feel and few elements reminiscent of classic steakhouses, such as the black leather banquettes. But it would stop there. At least, at American Cut, one can see the food and the atmosphere is not overly masculine. It is a large place with many rooms upstairs as well as downstairs, probably reserved for private parties or in case of an overflow of customers.
Bar at American Cut in TriBeCa, NYC, New York
Bar at American Cut in TriBeCa, NYC, New York
Dining room at American Cut in TriBeCa, NYC, New York
Dining room at American Cut in TriBeCa, NYC, New York
Dining room at American Cut in TriBeCa, NYC, New York
Dining room at American Cut in TriBeCa, NYC, New York
The menu is the part that is the most interesting: most of the dishes are a take on steakhouse standard ones and there are only few that remain classic. For instance, I had the crab cakes, one of my favorites appetizers in a steak joint. There, it is crusted with corn flakes, and served with a smoked onion remoulade and Charleston slaw.
Crab cake at American Cut in TriBeCa, NYC, New York
The crab cake was good, but not exceptional. However, the slaw was great, the black sesame seeds contributing to give some Asian flavor. Now, what was most interesting was the ribeye. I usually order ribeye when I go to a steakhouse. This one, called The New York City Cut was a 20 oz bone-in ribeye that was rubbed in pastrami spices and smoked. With any meat, you can get a topping, so I went for bone marrow that was sublime.
Ribeye and bone marrow at American Cut in TriBeCa, NYC, New York
Ribeye and bone marrow at American Cut in TriBeCa, NYC, New York
Ribeye and bone marrow at American Cut in TriBeCa, NYC, New York
Ribeye and bone marrow at American Cut in TriBeCa, NYC, New York
I have seen more and more bone marrow served as an add-on in restaurants, my last experience being at STK, Midtown Manhattan; it is a menu item that I re-discovered at Noma last year and never hesitate to order since then. The meat was perfectly cooked medium-rare as requested, was juicy and deliciously fatty. What was interesting was that the taste had both the bold flavor of the ribeye and the particular flavor of pastrami. I found it interesting, although it would not replace a good ribeye. This was like a fusion with a classic deli dish, as was the spectacular biscuit served with a "butter" made with cream cheese, like a take on an everything bagel and cream cheese.
Biscuit and cream cheese at American Cut in TriBeCa, NYC, New York
Or the latkes served as a side and made with chicken skin and sour cream (very addictive and highly recommended). These potato pancakes were crispy on the outside, similar to hash browns.
Laktes at American Cut in TriBeCa, NYC, New York
But if you prefer classic dishes, you can opt for the filet mignon that was very good, as well as the tater tots that were crispy on the outside and soft in the inside.
Filet mignon at American Cut in TriBeCa, NYC, New York
Tater tots at American Cut in TriBeCa, NYC, New York
I should mention that they brought to the table their steak sauce that had a smokey flavor. but was not as good as the Bearnaise sauce we ordered.
Bearnaise sauce at American Cut in TriBeCa, NYC, New York
For dessert, we hesitated a bit, their menu proposing quite few mouth watering choices. We finally went for the monkey bread tatin that was phenomenal. Served with honeycomb and a mascarpone ice cream, it was delightfully buttery and not too sweet, making it the perfect dessert to end the meal.
Monkey bread tatin at American Cut in TriBeCa, NYC, New York
The food at American Cut was fairly good and quite unusual. It is one of these places that definitely showcases the creativity of the Chef, but where a one time visit suffices unless you want something different. Price wise, it is on the high range, as you not only pay for the location, but also for the name. Would I go back? Maybe for their burger that they serve at the bar and that I heard is delicious.
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Bangkok Cuisine Upper East Side, NYC
So, I discovered Bangkok Cuisine last Friday and I admit that it is probably one of the most beautiful Thai places I have been so far in the City. With its decor that is an homage to the palaces in Thailand, you cannot miss the beautiful Buddha in the center, that separates the bar area that has few tables, from the main dining room. The owners (it is a family owned business that started in 1974 and has multiple locations) put a lot of details there, including a waterfall that would mask a bit the street noise and provide a calming white noise.
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Bangkok Cuisine Upper East Side, NYC
So, I discovered Bangkok Cuisine last Friday and I admit that it is probably one of the most beautiful Thai places I have been so far in the City. With its decor that is an homage to the palaces in Thailand, you cannot miss the beautiful Buddha in the center, that separates the bar area that has few tables, from the main dining room. The owners (it is a family owned business that started in 1974 and has multiple locations) put a lot of details there, including a waterfall that would mask a bit the street noise and provide a calming white noise. It is a tough area for sure, especially because of the construction of the Second Avenue subway that hopefully one day will be completed, giving to the Upper East Side a chance to shine as an area to go for good dining that is surely missing today.
Bar area at Bangkok Cuisine Upper East Side, NYC
Buddha at Bangkok Cuisine Upper East Side, NYC
Buddha at Bangkok Cuisine Upper East Side, NYC
Dining room at Bangkok Cuisine Upper East Side, NYC
The restaurant, opened a year ago, is owned by Chef Tee Siriprakaisak and his sons Hop and Hap who have been working together in the restaurant industry for 10 years. I met with Hap who designed the place and was our host that evening, his dad being currently in Thailand. For sure, if you go to Bangkok Cuisine, you can get traditional Thai dishes, but, what sets apart this place is its fusion food that uses traditional French techniques, mixed with some Thai ingredients that they import directly from Thailand. And I got to try few of them...
But first, let's talk about drinks: of course, we got the classic Thai iced tea that is one of my favorite drinks, but I also wanted to try one of their cocktails and decided to order the mango mojito (Lueang Saranae), made with rum, mango puree, mint, lemon and some fizzy water. I loved the presentation and the fact that it was not too strong, making this drink a bit dangerous as you can drink it like tea.
Thai iced tea at Bangkok Cuisine Upper East Side, NYC
Thai iced tea at Bangkok Cuisine Upper East Side, NYC
Mango mojito at Bangkok Cuisine Upper East Side, NYC
Mango mojito at Bangkok Cuisine Upper East Side, NYC
We then started our culinary adventure. First were appetizers.
Appetizers at Bangkok Cuisine Upper East Side, NYC
We started off with:
Authentic Thai Crepes: they were made with chicken, shallots and ground peanuts that were wrapped in a homemade steamed rice noodle skin. I loved it: the crepe itself was very good, but the best was the stuffing that was deliciously sweet.
Authentic Thai crepes at Bangkok Cuisine Upper East Side, NYC
Authentic Thai crepes at Bangkok Cuisine Upper East Side, NYC
Vegetable Spring rolls made with glass noodles, mixed vegetables and served with a sweet plum sauce. They were good: crispy and a bit greasy as I expected them to be, with a right balance of shell to filling.
Vegetable Spring rolls at Bangkok Cuisine Upper East Side, NYC
Wings made with fried marinated chicken wings and served with a sweet chili sauce. I was curious to try it as I love chicken wings. It was good, a bit crispy and I liked the sweetness of the chili sauce that was not spicy.
Chicken wings at Bangkok Cuisine Upper East Side, NYC
Chicken wings at Bangkok Cuisine Upper East Side, NYC
Rectangular fried tofu, served with ground peanuts in a sweet chili sauce. This was ok for me and the sauce made the dish, the tofu being a bit bland. I admit that we ordered it mainly for Jodi.
Crispy tofu at Bangkok Cuisine Upper East Side, NYC
Then, Hap proposed us to try two other appetizers. Well, I could not refuse, my curiosity taking over any common sense that would tell me it would be too much food. The first dish was the Duck Crepe, composed of sliced duck, cucumber, celery, scallion, mixed greens, served with French mustard and a tamarind sauce. I love duck and could not wait to try it; I was not disappointed. In fact, in a way, it reminded me a bit of peking duck, probably because of the association of the duck and cucumber and the sweetness of the tamarind sauce.
Duck crepe at Bangkok Cuisine Upper East Side, NYC
Duck crepe at Bangkok Cuisine Upper East Side, NYC
And then was the Thai style BBQ pork, a marinated pork skewer served with a sweet and spicy dipping sauce. The smell was incredible and very appetizing and the taste even better, having this delightful sweetness to it.
Thai BBQ pork at Bangkok Cuisine Upper East Side, NYC
Then came the entrées. Jodi went for her favorite: tofu pad see ew, a classic dish that was very good.
Tofu pad see ew at Bangkok Cuisine Upper East Side, NYC
As far as I was concerned, Hap proposed to try few of their fusion dishes. The first one was the roasted rack of lamb. The lamb, frenched, was served with lamb jus, Thai basil leaves, chili peppers, tomatoes and mash potatoes. The meat was perfectly cooked medium, tender and juicy, with that strong taste that makes lamb so particular.
Roasted rack of lamb at Bangkok Cuisine Upper East Side, NYC
The second dish was the Volcano duck, a crispy boneless half duck cooked in butter and served with carrots and celery tempura, egg and pad pong curry sauce. It was very good, the duck being perfectly cooked and deliciously crispy.
Volcano duck at Bangkok Cuisine Upper East Side, NYC
The last dish was the seafood Tom Yum pad thai that is sautéed rice noodles with shrimp, calamari, scallops mussels, eggs, peanuts, carrots, bell peppers, scallion, bean sprouts in hot and sour lemongrass. Well, for sure that was spicy! My mouth was a bit on fire and I was glad I had my Thai iced tea...Besides that, it was pretty good and there was a generous amount of seafood.
Seafood Tom Yum pad thai at Bangkok Cuisine Upper East Side, NYC
Seafood Tom Yum pad Thai at Bangkok Cuisine Upper East Side, NYC
Last was dessert and Hap proposed to serve us a classic Thai dessert that I was glad he did as this is my favorite: mango sticky rice. The rice was black and purple: the black rice having a nice bite, while the purple one was soft. I loved the fact that it was moist, drenched in coconut milk, and the mango was perfectly ripe.
Mango sticky rice at Bangkok Cuisine Upper East Side, NYC
This was overal a fantastic meal, with definitely interesting dishes. Bangkok Cuisine has succeeded in creating a unique menu that goes beyond classic dishes that Chef Tee Siriprakaisak crafted with talent. It is for sure a spot I would go back 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!
White Street in Tribeca, NYC, New York
I must have passed in front of White Street without even noticing it so many times that I was really surprised when we arrived in front of it for our dinner. It is an impressive restaurant for sure, located in a 19th Century building that was a former armory. Today, the only weapon you would find are the knives and forks from the diners coming to indulge there. The space is elegant and I did not expect such sophistication. At the entrance is the wine cellar, fully opened.
White Street in Tribeca, NYC, New York
I must have passed in front of White Street without even noticing it so many times that I was really surprised when we arrived in front of it for our dinner. It is an impressive restaurant for sure, located in a 19th Century building that was a former armory. Today, the only weapon you would find are the knives and forks from the diners coming to indulge there. The space is elegant and I did not expect such sophistication. At the entrance is the wine cellar, fully opened.
Wine cellar at White Street in Tribeca, NYC, New York
Then, you will pass the lounge to get to a large dining room. What I really appreciated was that the tables were not on top of each other and the noise level was bearable.
Dining room at White Street in Tribeca, NYC, New York
Menu wise, it is supposed to be modern American. Not sure what it means anymore, but what is for sure, is that there are many dishes with Asian flavors as my meal will attest.
Bread at White Street in Tribeca, NYC, New York
After the usual slices of bread (I am French, so bread is an important element on the table), They served us a beet meringue that was very good, topped with a goat cheese mousse that paired perfect with it.
Beet meringue at White Street in Tribeca, NYC, New York
I then decided to order an appetizer; I went for the Tiger shrimp. I admit that I was expecting larger shrimp, but anyway, they were perfectly cooked and delicious, bathed in a citrusy sauce, with some pomegranate to add some sweetness and tartness to the dish.
Tiger shrimp at White Street in Tribeca, NYC, New York
Tiger shrimp at White Street in Tribeca, NYC, New York
With it was some arugula as well as avocado, giving, with the citrusy sauce mentioned above a refreshing touch to the dish.
For her entree, Jodi decided to go for the gnocchi that were served with butternut squash, sage brown butter and ricotta salata.
Gnocchi at White Street in Tribeca, NYC, New York
This was a very good dish, although the gnocchi were a little dense. I loved the sweetness given by the butternut squash, and of course the delicious taste from the sage brown butter that was smothering all the ingredients in the plate.
On my side, I decided to go for one of their signature dishes: squid ink bucatini with lobster.
Squid ink bucatini with lobster at White Street in Tribeca, NYC, New York
The homemade pasta was fantastic, but the challenge was definitely to keep my shirt white...They were bathed in a coconut sauce that had some nice flavors and a slight kick. The lobster was delightfully cooked, bringing the dish to a higher level.
Last was dessert. Although it was good, I could not hide my disappointment. It was the ice cream sundae. Personally, when I think about a sundae, I think about something decadent and big. But there, it was just two scoops of ice cream with a dark chocolate cake.
Ice cream sundae at White Street in Tribeca, NYC, New York
Ice cream sundae at White Street in Tribeca, NYC, New York
The ice cream was good, creamy, but whipped cream was definitely missing. The chocolate cake was delicious and could have definitely stood on its own.
This was a good dinner: delicious food, good service, in an elegant decor, with an acceptable noise level. White Street is definitely a place to know in Tribeca, serving succulent dishes that showcase the creativity of the Chef. Would I go back? Probably, and I already know what I will 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!
Joy Burger Bar in Greenwich Village
We passed Joy Burger Bar many, many times, saying that we should go there to see if their burgers are good. But I admit that we never had the opportunity to go there, my list of restaurants to try being like Sysiphe's well: endless. Until we were looking for a place close to W4th street, walking down Avenue of The Americas.
Joy Burger Bar in Greenwich Village, NYC, NY
We passed Joy Burger Bar many, many times, saying that we should go there to see if their burgers are good. But I admit that we never had the opportunity to go there, my list of restaurants to try being like Sysiphe's well: endless. Until we were looking for a place close to W4th street, walking down Avenue of The Americas.
Dining room at Joy Burger Bar in Greenwich Village, NYC, NY
Joy Burger Bar is a casual place, nothing special except the smell of the meat cooking in the open kitchen. We ordered at the counter and they gave us a card to identify our number. Well, I guess they try to be different from the other places where you will either get a buzzer or a number.
Card for order at Joy Burger Bar in Greenwich Village, NYC, NY
We sat at a table in the back and, couple of minutes later, they brought me my vanilla milkshake, my favorite "drink" with a burger. And that milkshake was pretty good: thick with enough vanilla taste.
Vanilla milkshake at Joy Burger Bar in Greenwich Village, NYC, NY
Then, we got our burgers. I should mention that you can either order a predefined one or build your own. We chose the later. First, you pick the bun: regular, gluten free or whole wheat. Then the meat in three different sizes (from munch that is 3oz to maxi that is 8oz). You can also pick a veggie patty. After that is the sauce and they have a bunch, like honey or Dijon mustard, wasabi mayo, BBQ, etc. Next are toppings, some free of charge like jalapeño, lettuce, tomatoes; others available with an additional fee: avocado, portobello mushrooms, etc. Last is cheese.
Burgers at Joy Burger Bar in Greenwich Village, NYC, NY
Jodi went for a veggie burger with cheddar and portobello mushroom.
Veggie burger at Joy Burger Bar in Greenwich Village, NYC, NY
I went for a maxi beef patty with sautéed onions, Swiss and blue cheese.
Beef burger at Joy Burger Bar in Greenwich Village, NYC, NY
For sides, we chose fries, as well as onion rings.
Onion rings at Joy Burger Bar in Greenwich Village, NYC, NY
Jodi's burger was a bit disappointing, being a bit mushy. Mine was ok: the meat was juicy and perfectly cooked medium, with lots of cheese, but the beef patty was missing some taste. I am not sure what blend of meat they use, but it was missing something. If it would have had the grill's flavor, it would have probably been better.
Beef burger at Joy Burger Bar in Greenwich Village, NYC, NY
The sides were also just ok, the fries not being crunchy. However, I liked the onion rings that were deliciously greasy and cooked all the way through.
Our meal at Joy Burger Bar was just ok and I am not sure I would go back there. There are so many other options available in NYC with fantastic burgers for the same price. Well, at least I tried...
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
IWF - International Wings Factory on the Upper East Side
I wanted to go to International Wings Factory for a while, after seeing a mouth watering photo from my friend Malini, The Restaurant Fairy, on Instagram. I love wings, a dish that I discovered in France, at...Pizza Hut! Ok, not sure this is a good reference, but, at the time, it was the only place where I could get wings. Since then, I think I caught up on years of not knowing and most importantly indulging in what I consider a guilty pleasure. So I was thrilled to discover the jewel that Chef Deepak Ballaney, a Culinary Institute of America alumni, opened 4 years ago.
IWF - International Wings Factory on the Upper East Side
I wanted to go to International Wings Factory for a while, after seeing a mouth watering photo from my friend Malini, The Restaurant Fairy, on Instagram. I love wings, a dish that I discovered in France, at...Pizza Hut! Ok, not sure this is a good reference, but, at the time, it was the only place where I could get wings. Since then, I think I caught up on years of not knowing and most importantly indulging in what I consider a guilty pleasure. So I was thrilled to discover the jewel that Chef Deepak Ballaney, a Culinary Institute of America alumni, opened 4 years ago. This passionate entrepreneur has truly created a casual joint that will satisfy wing lovers, serving them an unusual taste. I admit that I was so pleased to try it that I forgot the reason why this place is unique: yes, it serves buffalo wings, and good ones I should say, but Chef Ballaney created a variety of sauces adapting a classic Americana dish to various countries, offering sauces like beurre blanc (France), Mexi Q (Mexico) or Tandoori masala (India).
Chef Deepak Ballaney at IWF - International Wings Factory on the Upper East Side
This is a small place. You first order at the counter, and then, they will bring you your order at the table.
Counter and dining area at IWF - International Wings Factory on the Upper East Side
Decor at IWF - International Wings Factory on the Upper East Side
At the International Wings Factory, you will get your hands dirty and it is probably the kind of place where licking your fingers would not be considered impolite...The wings are served in buckets, smothered in some delicious sauce.
Bucket of wings at IWF - International Wings Factory on the Upper East Side
I first tried the chicken wings, with the traditional buffalo sauce that was mild. I enjoyed dipping the wings in the ranch or blue cheese sauce. They came very hot, served right away and I admit that they were fantastic: the chicken was perfectly cooked and moist, and the sauce terrific. The skin was also slightly crispy.
Buffalo chicken wings at IWF - International Wings Factory on the Upper East Side
Buffalo chicken wings at IWF - International Wings Factory on the Upper East Side
I also went for the colossal chicken drumsticks, but admit that, with the term colossal in the name, I was expecting something more spectacular. The drumsticks were big, but definitely not colossal. However, they were also very good, perfectly cooked, completely smothered in that delightful sauce.
Chicken drumsticks at IWF - International Wings Factory on the Upper East Side
Chicken drumsticks at IWF - International Wings Factory on the Upper East Side
I was also looking forward to trying their chicken liver that was also fried and that I dipped in a chipotle mayo sauce. I was a bit disappointed as the liver was a bit dry inside. If they would have been cut into smaller pieces and fried, I think it would have been a killer.
Fried chicken livers at IWF - International Wings Factory on the Upper East Side
What definitely caught my attention though was one of the sides: the sriracha hinted cheese fries: this was succulent. First of all, there was a lot of cheese that smothered these delicious crispy fries. But then, you could get a slight hint of sriracha.
Sriracha hinted cheesy fries at IWF - International Wings Factory on the Upper East Side
Sriracha hinted cheesy fries at IWF - International Wings Factory on the Upper East Side
Then, Chef Ballaney offered his mac and moz, a take on mac and cheese that is perfect if you want to indulge even more on cheese, but I admit not as spectacular as the cheesy fries above.
Mac and Moz at IWF - International Wings Factory on the Upper East Side
Mac and Moz at IWF - International Wings Factory on the Upper East Side
He even offered his decadent panko crusted brownie that was very good, but I admit that at this point I was full. I have to say that just the idea of a deep fried brownie made me anyway salivate and I really loved the crispy crust on it.
Panko crusted brownie at IWF - International Wings Factory on the Upper East Side
This was a delicious meal and I was glad I was able to meet with Chef Deepak Ballaney who is the kind of owner who cares about what he is serving to his patrons, making sure they leave happy his restaurant. It is a small shop in a changing neighborhood and I hope Chef Ballaney will open more of those in the city. And yes, the next time I go, I will pay more attention to the menu; Because I will 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!
Rocco Steakhouse in NoMad, NYC
It seems that the Financial health of the City is measured by the number of steakhouses. Well, I guess that it is true and, considering the number of steakhouses that opened in the few years, we would think we are beyond a recovery. The last one I discovered is Rocco Steakhouse, located North of Madison Square Park: a classic American steakhouse, opened 7 months ago, that is named after of one of the owners, Rocco Trotta, who, with Pete Pjetrovic and Jeff Kolenovic, succeeded in creating an inviting space with a menu, crafted by Executive Chef Johnny Jevric. It is definitely not your old school steakhouse, with heavy decor and low light: it was bright and I was glad that the noise level was acceptable, allowing us to have a nice conversation while indulging.
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Rocco Steakhouse in NoMad, NYC
It seems that the Financial health of the City is measured by the number of steakhouses. Well, I guess that it is true and, considering the number of steakhouses that opened in the few years, we would think we are beyond a recovery. The last one I discovered is Rocco Steakhouse, located North of Madison Square Park: a classic American steakhouse, opened 7 months ago, that is named after of one of the owners, Rocco Trotta, who, with Pete Pjetrovic and Jeff Kolenovic, succeeded in creating an inviting space with a menu, crafted by Executive Chef Johnny Jevric. It is definitely not your old school steakhouse, with heavy decor and low light: it was bright and I was glad that the noise level was acceptable, allowing us to have a nice conversation while indulging.
Bar area at Rocco Steakhouse in NoMad, NYC
There are in fact three areas in Rocco Steakhouse: the bar, the main dining room and the back dining room that is also used for private parties, both rooms having a 130 persons capacity.
Dining room at Rocco Steakhouse in NoMad, NYC
Menu wise, you will find some of the standard items of a steakhouse menu, but definitely, the attention is on the meat that is dry-aged for 30 days.
Dry-aged box at Rocco Steakhouse in NoMad, NYC
Porterhouse at Rocco Steakhouse in NoMad, NYC
We started off our meal with some appetizers. Jodi went for the arugula, apple and pear salad, topped with shaved parmesan, a perfect choice for the health conscious, especially considering what my choices were...I went for the crab cake, as well as a slice of Canadian bacon!
Crab cake at Rocco Steakhouse in NoMad, NYC
Crab cake at Rocco Steakhouse in NoMad, NYC
The crab cake was good, although I though it was slightly salty. But the best part was definitely the bacon for me: it was a thick slice that was delightfully fatty, with some crispiness and smokiness, making this dish a guilty pleasure.
Canadian bacon at Rocco Steakhouse in NoMad, NYC
Canadian bacon with steak sauce at Rocco Steakhouse in NoMad, NYC
I ate the bacon with some house steak sauce that was pretty good, being a bit sweet. In fact, I tried the sauce with some of the bread that came at the beginning of the meal and really enjoyed it.
Bread basket at Rocco Steakhouse in NoMad, NYC
Steak sauce at Rocco Steakhouse in NoMad, NYC
Then came our steaks. Jodi went for her usual cut: a filet mignon.
Filet mignon at Rocco Steakhouse in NoMad, NYC
On my side, I went for my favorite: the ribeye. They have a tomahawk, that is a ribeye the size of my ribcage, but it would have been too much for a single person...
Ribeye at Rocco Steakhouse in NoMad, NYC
Both pieces of meat were perfectly cooked: medium for Jodi and medium rare for me. They had a nice char, were tender and juicy, with the ribeye being deliciously fatty.
Filet mignon at Rocco Steakhouse in NoMad, NYC
Ribeye at Rocco Steakhouse in NoMad, NYC
Ribeye at Rocco Steakhouse in NoMad, NYC
For sides, we decided to try their lobster mac and cheese, that was fantastic: the waiter told us that they use 5 different kinds of cheese. Well, it was definitely the right balance cheese / macaroni and even Jodi, who does not like lobster, loved it.
Lobtser mac and cheese at Rocco Steakhouse in NoMad, NYC
The second side was their signature fries that are in fact homemade potato chips.
Signature fries at Rocco Steakhouse in NoMad, NYC
They were large, perfectly cooked all the way through, not greasy and crispy. In fact, I should use the same sentence for the onion rings. The only regret with these sides is that they did not come with a blue cheese sauce that would have been perfect with them.
Onion rings at Rocco Steakhouse in NoMad, NYC
I should mention that with my steak, I got a glass of pinot noir, a Meiomi 2014 from California.
Memoir wine 2014 at Rocco Steakhouse in NoMad, NYC
Last was dessert that I tasted with a decaf espresso (yes, decaf: considering the amount of coffee I ingest a day, I'd better have a decaf in the evening...).
Decaf espresso at Rocco Steakhouse in NoMad, NYC
As Rocco Steakhouse is an Italian steakhouse, we decided to try their tiramisu that was very good, creamy, with the lady fingers perfectly soaked.
Tiramisu at Rocco Steakhouse in NoMad, NYC
We also tried the pecan pie that had a nice buttery taste. However, I wonder if they did not pop it in the microwave few seconds because the pecans were a bit soft. Besides that, it was perfect.
Pecan pie at Rocco Steakhouse in NoMad, NYC
Both desserts were served with a nice schlag that is whipped cream, perfect to counteract anything too sweet (no need in this case).
Schlag at Rocco Steakhouse in NoMad, NYC
We left Rocco Steakhouse full and satisfied: this is a nice restaurant that definitely has its place in the City. I would for sure go back, and this time bring people to try their tomahawk or at least try their porterhouse that kept coming out from the kitchen, in a sizzling plate from which emanated a sublime aroma of butter...I just drooled...
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Food Trucks at Pier 13: 2016 season starts!
If there is one event I am always looking forward to in Hoboken, it is the food trucks at Pier 13. Food trucks are great: a good way to try different food at a reasonable price, with various trucks coming each week end and even every night during the Summer, in a setting overlooking the beautiful New York skyline. I like the relaxed atmosphere there and the variety of food served that can satisfy the non-vegetarian, the vegetarian, as well as people with a sweet tooth (well, I am all of this, so it is even better). So you can pay cash at the trucks, they conveniently installed an ATM machine that I do not remember was there last year.
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Food Trucks at Pier 13 in Hoboken
If there is one event I am always looking forward to in Hoboken, it is the food trucks at Pier 13. Food trucks are great: a good way to try different food at a reasonable price, with various trucks coming each week end and even every night during the Summer, in a setting overlooking the beautiful New York skyline. I like the relaxed atmosphere there and the variety of food served that can satisfy the non-vegetarian, the vegetarian, as well as people with a sweet tooth (well, I am all of this, so it is even better). So you can pay cash at the trucks, they conveniently installed an ATM machine that I do not remember was there last year.
Food Trucks at Pier 13 in Hoboken
Food Trucks at Pier 13 in Hoboken
ATM for Food Trucks at Pier 13 in Hoboken
Food Trucks at Pier 13 in Hoboken
This year, they will have their Grand Opening on April 30th, but, as the weather is getting better, they decided to give a sneak preview, inviting for the event a California street artist called Fnnch (pronounce Finch), who painted some beautiful sea creatures on the pavement. We got the opportunity to talk to him a bit and even take a photo: yes, he is a street artist so he never shows his face.
Fnnch working at Pier 13 in Hoboken, NJ
Fnnch's art work at Pier 13 in Hoboken, NJ
Fnnch at Pier 13 in Hoboken, NJ
Fnnch's art work at Pier 13 in Hoboken, NJ
Food wise, I was there for a treat and got to try plenty of food...Was there today:
Luke's Lobster at Pier 13 in Hoboken, NJ
No need to present them: they have some of the best lobster rolls. What I like about them is that they do not smother the lobster with tons of sauce, hiding the taste of that succulent seafood. No, they let it shine. I should mention their brick and mortar place in hoboken (check out my post of Luke's Lobster in Hoboken).
The Lobster roll from Luke's Lobster at Pier 13 in Hoboken, NJ
Oink and Moo BBQ at Pier 13 in Hoboken, NJ
I love BBQ and I am always excited to find a BBQ truck. Oink and Moo proposes an mouth watering menu with interesting items. The first one we tried was their pulled pork sliders that looked amazing. The smoked meat is topped by their house slaw and smothered in their bbq sauce. This was very good, the meat being moist and being well complemented by the sweetness and slight crunch of the slaw.
Pulled pork sliders from Oink and Moo BBQ at Pier 13 in Hoboken, NJ
Pulled pork sliders from Oink and Moo BBQ at Pier 13 in Hoboken, NJ
The second dish from Oink and Moo BBQ I tried was their chipotle chicken tacos. This dish is composed of three soft flour tortillas, stuffed with chipotle chicken, pickled poblanos and a cilantro lime sour cream. I admit that I have never been a fan of chicken tacos, finding them bland. Well, the chicken tacos from Oink and Moo BBQ may have changed my perspective: it was tasty and delicious.
Chipotle chicken tacos from Oink and Moo BBQ at Pier 13 in Hoboken, NJ
Chipotle chicken tacos from Oink and Moo BBQ at Pier 13 in Hoboken, NJ
Pizza Vita at Pier 13 in Hoboken, NJ
This pizza truck is great. I am glad that they have this truck, because their original location is in Summit, so a bit far from here. They cook their Neapolitan pizza in a wood fire oven that is on the side of the truck, giving to the pizza a delightful char and some nice crispiness on the outside.
Wood fire oven of the Pizza Vita truck at Pier 13 in Hoboken, NJ
We got to try their vodka sauce pizza that was sublime: thin crust, charred on the outside as I mentioned before, it had the right amount of sauce and cheese.
Vodka sauce pizza at Pier 13 in Hoboken, NJ
Vodka sauce pizza at Pier 13 in Hoboken, NJ
Vodka sauce pizza at Pier 13 in Hoboken, NJ
The Dark Side of The Moo at Pier 13 in Hoboken, NJ
This truck serves "Americana with an exotic twist" as they say. There, you can have a cheeseburger, but also a lamb burger (called The Lamburghini, in reference to a well known car maker), as well as alligator or wild boar. But, what really got my attention was their Four Horsemen of the Aporkalypse, in reference to riders mentioned in the book of revelation which predict that four riders will ride during the apocalypse. The four horsemen are traditionally named War, Famine, Pestilence, and Death. Well, for sure, there was no famine with this sandwich.
The Four horsemen of the Aporkalypse sandwich from The Dark Side of The Moo at Pier 13 in Hoboken, NJ
It is their deluxe cheese burger topped with bacon, bacon jam, pulled pork, pork roll, three cheeses, chipotle mayo, jalapeño and BBQ sauce. Looks like a heart attack on a plate, but you should notice the lettuce and tomato that surely make that healthy, no? I can tell you that the first bite was divine, as was the second, third, etc. This is definitely a sandwich that I recommend.
The Four horsemen of the Aporkalypse sandwich from The Dark Side of The Moo at Pier 13 in Hoboken, NJ
The Four horsemen of the Aporkalypse sandwich from The Dark Side of The Moo at Pier 13 in Hoboken, NJ
Waffle de Lys
Waffle de Lys at Pier 13 in Hoboken, NJ
Last was Waffle de Lys, a food truck that serves decadent Belgian waffles with a French touch, the name referring to the fleur de lys, the symbol of royalty in France. I mean, after having such a feast, I could not refuse to try one of their waffles: this would have been rude. So we got to try the Choco-Berry, made with real strawberries, Belgian chocolate, ice cream and whipped cream, as well as caramelized hazelnut crumbs. I loved the waffle itself and could simply eat it without anything: it is a traditional Liege waffle, that is dense, but soft and chewy in the inside.
The Choco-Berry waffle from Waffle de Lys at Pier 13 in Hoboken, NJ
This was such a meal and I was so amazed by the delicious food we got today. I am so glad that the food trucks at Pier 13 are back. The only problem is that it is very difficult to pick and chose what to eat there. And I guess it would not be reasonable to eat all this food again, right? Right?
Enjoy (I surely did)!
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The bone marrow burger at The Brazen Fox in the East Village
How did I end up at The Brazen Fox? Well, simply after winning a bet where the price was...bone marrow. Originally, we were supposed to go to Swine to get their bone marrow burger, but, we discovered that they are closed on Mondays. So, after looking on the internet, our plan B was The Brazen Fox in the East Village. This place is a bar, located on 13th and 3rd avenue. Quite big, it has two floors, the second floor being probably quieter and overlooking the street for those who like people watching...from the top...
The Brazen Fox in the East Village
How did I end up at The Brazen Fox? Well, simply after winning a bet where the price was...bone marrow. Originally, we were supposed to go to Swine to get their bone marrow burger, but, we discovered that they are closed on Mondays. So, after looking on the internet, our plan B was The Brazen Fox in the East Village. This place is a bar, located on 13th and 3rd avenue. Quite big, it has two floors, the second floor being probably quieter and overlooking the street for those who like people watching...from the top...I should mentioned the replica of planes on the ceiling, as well as the multiple TVs around the dining room, perfect for sport fanatics.
Dining room at The Brazen Fox in the East Village
To accompany my meal, I opted for a cocktail instead of one of the many beers they offer. I went for the Something Old, made with bacon infused bourbon, maple syrup and angostura bitters. I admit that it is is the bacon that made me choose this and I was not disappointed: it had this sublime smokiness from it, as well as some sweetness from the maple syrup.
Cocktail "Something Old" at The Brazen Fox in the East Village
Menu wise, they have whatever a bar would serve: wings, burgers, sandwiches, but also lobster rolls, fish tacos and...Brussels sprouts (?). The first dish I tried was the buffalo wings that were decent, with a nice kick.
Buffalo chicken wings at The Brazen Fox in the East Village
But what really got my attention was the bone marrow burger. Prepared with dry aged blend of beef, roasted bone marrow butter and sautéed shallots, on a toasted brioche bun, it was out of this world. When I cut the burger in half, it released some juices and I definitely sensed at that point that I was there for a treat. And the first bite was divine: it was juicy, perfectly cooked medium with a delightful char and a nice fattiness that may have come from the bone marrow butter. And the juiciness did not disappear as the patty rested. Note, it stayed like that until the last bite that did not take too long to come as I inhaled that burger!
Bone marrow burger at The Brazen Fox in the East Village
Bone marrow burger at The Brazen Fox in the East Village
It was served with some delicious hand cut fries that were skin on, but could have had more crispness to it to be perfect.
The bone marrow burger at The Brazen Fox was fantastic and is on my list of burger places to try in New York. Of course, its originality with the bone marrow make it an interesting find, but I wonder if their signature burger, The Brazen Burger, is also as good. Well, I guess that to know that, I will have to go back...
Enjoy (I did)!
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Burke and Wills, Australian bistro on the Upper West Side
Menu wise, they have snacks, small plates as well as large plates. But I went for one and only one dish: the "roo burger", understand kangaroo burger. I had kangaroo before, not as a burger, but a steak, when I was living in France, at a time when kangaroo and ostrich meat became a novelty, offering a healthier alternative to beef. Kangaroo has a very particular taste, far from beef and closer to venison, with a strong gamey flavor.
Burke and Wills, Upper West Side, NYC, New York
Doing some research to write this post, I discovered that the restaurant's name Burke & Wills is an homage to two explorers, Robert O'Hara Burke and William John Wills, who in 1860 led an expedition across Australia, in areas not yet known. Unfortunately, it did not end well and it is said that they died a year later from being depleted from vitamins due to their consumption of seedcakes.
Clock at Burke and Wills, Upper West Side, NYC, New York
It is a nice place, located in the heart of the Upper West Side. I like the feel of the decor with first the bar area at the entrance, that has two person booths, and then, in the back, a nice dining room sitting under a glass canopy that gives good light during the day, contrasting with the low light of the bar area.
Bar at Burke and Wills, Upper West Side, NYC, New York
Tables in bar area at Burke and Wills, Upper West Side, NYC, New York
Beer on tap at Burke and Wills, Upper West Side, NYC, New York
Bar at Burke and Wills, Upper West Side, NYC, New York
Dining room at Burke and Wills, Upper West Side, NYC, New York
Menu wise, they have snacks, small plates as well as large plates. But I went for one and only one dish: the "roo burger", understand kangaroo burger. I had kangaroo before, not as a burger, but a steak, when I was living in France, at a time when kangaroo and ostrich meat became a novelty, offering a healthier alternative to beef. Kangaroo has a very particular taste, far from beef and closer to venison, with a strong gamey flavor.
Kangaroo burger at Burke and Wills, Upper West Side, NYC, New York
When the burger came, I was very excited. The charred patty was topped by a tomato jam, arugula and picked onions. It was perfectly cooked medium, juicy and very flavorful, with a nice char. It was served with a delicious harissa mayo that had a nice kick and accompanied with large fries that were a bit crispy and, unexpectedly cooked all the way through.
Kangaroo burger at Burke and Wills, Upper West Side, NYC, New York
Kangaroo burger at Burke and Wills, Upper West Side, NYC, New York
Kangaroo burger at Burke and Wills, Upper West Side, NYC, New York
Fries at Burke and Wills, Upper West Side, NYC, New York
With the burger, I decided to have an Australian beer. I chose a Cooper's vintage Ale. I could have gone for a cocktail, especially after seeing the Paul Hogan or Kylie Minogue ones that were prepared without alcohol. I guess they ditched the Mel Gibson...
Cooper Vintage Ale at Burke and Wills, Upper West Side, NYC, New York
For dessert, I decided to go for the homemade donuts that were served with Nutella and dulce de leche. The doughnuts were really good, airy and fully covered with confectioners sugar. I definitely recommend it.
Homemade donuts at Burke and Wills, Upper West Side, NYC, New York
Homemade donuts at Burke and Wills, Upper West Side, NYC, New York
Homemade donuts at Burke and Wills, Upper West Side, NYC, New York
Nutella and dulce de leche at Burke and Wills, Upper West Side, NYC, New York
I had a nice meal at Burke & Willis: the burger was good and is a perfect choice if you want to try something unusual. I think that, for sure, it is worth the trip.
Enjoy (I did)!
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Burgers at Church Street Tavern in TriBeCa
Church Street Tavern is the kind of place that could be on top of my list, but is not because of the multiple issues we had with the service. I rarely comment on service unless it is exceptional. For poor service, I rarely do it because I understand that waiters are not in control of everything. Could the kitchen be the problem for instance? They could also be understaffed for whatever reason. Well, at Church Street Tavern, the issue was our waiter. First, if your patrons do not feel like having a drink, you should not make them sense you are disappointed because your tip will be lower, the bill not matching your expectations.
Church Street Tavern in TriBeCa
Church Street Tavern is the kind of place that could be on top of my list, but is not because of the multiple issues we had with the service. I rarely comment on service unless it is exceptional. For poor service, I rarely do it because I understand that waiters are not in control of everything. Could the kitchen be the problem for instance? They could also be understaffed for whatever reason. Well, at Church Street Tavern, the issue was our waiter. First, if your patrons do not feel like having a drink, you should not make them sense you are disappointed because your tip will be lower, the bill not matching your expectations. Then, no need to be condescending when questions are asked about the menu. Last, of the three times we went, twice we got an issue with our order. The first time, I ordered a Wellington burger: I had no idea what it looked like and ended up with their Tavern burger that, although delicious was not what I asked for. The second time, I got the Wellington burger, but it was overcooked and medium. It might have been a kitchen issue, but considering the previous issue and the attitude of the waiter, I would think not. Yes, there are definitely issues with the kitchen, the main one being inconsistency: look below at the fish and chips we ordered at two different occasions. Not at all the same quantity of fish...Too bad because it was pretty good, the fish being perfectly cooked in a batter that was slightly crunchy.
Before I show you what we ate, let's talk about the place. When you enter, you stumble on the bar that, each time, was full. In the back, is the dining room, with its exposed bricks and black and white photos that give a nice atmosphere to the restaurant, warm, with a bit of nostalgia.
Dining room at Church Street Tavern in TriBeCa
Decor at Church Street Tavern in TriBeCa
The main item of their menu is burgers made with a dry-aged patty made with their own blend. The Tavern Burger was definitely a hit for me: juicy, tasty with a nice proportion bread / meat and the patty had a nice char. It is made with bacon-onion jam, aged cheddar and arugula on a toasted brioche bun.
Tavern burger at Church Street Tavern in TriBeCa
The second burger was the Wellington burger. It was built with mushroom duxelles, foie butter and cheesy pastry crisp. This is the one that was overcooked and I found the puff pastry a bit tough. Definitely not as good as the Tavern burger.
Wellington burger at Church Street Tavern in TriBeCa
When I ordered the Tavern burger, I could make it a deluxe, that came with a side. Their sides are fairly good, whether it was the fries or the onion rings, my preference going with the later.
French fries at Church Street Tavern in TriBeCa
Onion rings at Church Street Tavern in TriBeCa
We also tried their mac and cheese that were delicious, made with lots of cheese that did not taste processed.
Mac and Cheese at Church Street Tavern in TriBeCa
Mac and Cheese at Church Street Tavern in TriBeCa
Other dishes were the fusili with tomatoes, mozzarella and pecorino cheese. I admit that it was very good, especially because they were generous with the amount of cheese.
Fusili at Church Street Tavern in TriBeCa
And the fish and chips I mentioned previously. The photos below show the two different times we went and the inconsistency in the size of the dish.
Fish and chips at Church Street Tavern in TriBeCa
Fish and chips at Church Street Tavern in TriBeCa
So I am a bit on the fence with Church Street Tavern: this is a good example as how poor service can ruin an experience. They have good food there, so I may anyway decide to go back. We'll see...
Enjoy (I did)!
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Daisy May's BBQ USA in NYC, New York
I was looking for a quite BBQ place and stumbled upon Daisy May's BBQ USA, a small joint located off the beaten path, close to the now popular Gotham West Market. Going there is like stepping in another dimension, the decor being a bit over the top...
Daisy May's BBQ USA in NYC, New York
I was looking for a BBQ place and stumbled upon Daisy May's BBQ USA, a small joint located off the beaten path, close to the now popular Gotham West Market. Going there is like stepping in another dimension, the decor being a bit over the top...
Decor at Daisy May's BBQ USA in NYC, New York
Counter at Daisy May's BBQ USA in NYC, New York
So, you go at the counter, order your food, and then, they give you a tray with your order few seconds after. Quick, but not so cheap compared to other BBQ restaurants that I found much better. Then you go to the back where they have a dining room with communal tables or sit at the counter, enjoying people watching.
Counter at Daisy May's BBQ USA in NYC, New York
I decided to go with one of their combos, that had sweet and sticky ribs, St Louis style, smothered in a Kansas city style sauce that I thought was delicious. Unfortunately, the ribs were a bit dry, and not at all falling off the bone, as advertised...I also got the brisket that was again dry (I did not finish it)...The sides were better, especially the mac and cheese that I thought would be terrible considering the experience with the meat. But you know what? It was fairly decent, as was the cole slaw.
Food at Daisy May's BBQ USA in NYC, New York
Ribs at Daisy May's BBQ USA in NYC, New York
Mac and cheese at Daisy May's BBQ USA in NYC, New York
Brisket at Daisy May's BBQ USA in NYC, New York
Cole slaw at Daisy May's BBQ USA in NYC, New York
I was disappointed to say the least. Would I go back to Daisy May's BBQ USA? Probably not. There are much better places in NYC for similar prices.
Enjoy (...)!
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Daisy May's BBQ USA
Address: 623 11th Ave, New York, NY 10036
Phone:(212) 977-1500
Dominique Ansel Kitchen in NYC, New York
I have been a fan of Dominique Ansel way before he made headlines with the Cronut. My ultimate pick at his bakery is the DKA or Dominique Kouign Amman, a buttery mount of deliciousness that makes me drool just thinking about it. And guess what? You may have to queue up at 5am for the Cronut, you do not need to for the DKA! But don't get me wrong, the Cronut is delicious and sort of have a French touch to the doughnuts, creating a craze that seems to have worn off.
Dominique Ansel Kitchen in NYC, New York
I have been a fan of Dominique Ansel way before he made headlines with the Cronut. My ultimate pick at his bakery is the DKA or Dominique Kouign Amman, a buttery mount of deliciousness that makes me drool just thinking about it. And guess what? You may have to queue up at 5am for the Cronut, you do not need to for the DKA! But don't get me wrong, the Cronut is delicious and sort of have a French touch to the doughnuts, creating a craze that seems to have worn off.
But this time, it is not about Dominique Ansel Bakery, the DKA or the Cronut. It is about Dominique Ansel Kitchen, a made to order bakery, where 70% of the dishes are made to order, the Chef considering that the fresher the better. In fact, when I say made to order, I should correct myself and more say assembled to order.
Kitchen at Dominique Ansel Kitchen in NYC, New York
Dining room at Dominique Ansel Kitchen in NYC, New York
This place is small, with only few seats, smartly placed to optimize the space. First, you order at the counter, where there are nice and appetizing photos of the dishes. Then, you pick a seat. They will then being your dishes as they are ready (took maybe five minutes).
Lunch at Dominique Ansel Kitchen in NYC, New York
We decided to try two dishes and two desserts. First, we started with the edamame and avocado toast.
Edamame and avocado toast at Dominique Ansel Kitchen in NYC, New York
Edamame and avocado toast at Dominique Ansel Kitchen in NYC, New York
The vessel for this dish is a poppyseed brioche that is stuffed with ricotta, mint, edamame and avocado. I liked it, although the brioche was a bit old and so tough (Jodi thinks it was toasted, but I doubt considering how hard it was)...Otherwise, I thought it was a pretty successful vegetarian dish, the edamame and avocado working very well together, and the ricotta adding even more freshness.
The second dish was the Egg-clipse, an interesting brunch dish made with a delicious squid ink brioche (the taste of the squid ink was very subtle), topped with mashed potatoes, a fantastic mushroom bechamel and two egg yolks.
Egg-clipse at Dominique Ansel Kitchen in NYC, New York
Egg-clipse at Dominique Ansel Kitchen in NYC, New York
For dessert, we chose the ultimate S'mores, a decadent dessert made with homemade speculoos cookies, a honey marshmallow, a dark chocolate whiskey ganache and some sea salt milk chocolate shards.
Ultimate S'mores at Dominique Ansel Kitchen in NYC, New York
It was definitely looking spectacular and I had no idea how to start eating it...It was good, but very sweet and I admit that I could not finish it. Also because we had another dessert...It was the Maple filled waffles with hazelnut sugar.
Maple filled waffles with hazelnut sugar at Dominique Ansel Kitchen in NYC, New York
Maple filled waffles with hazelnut sugar at Dominique Ansel Kitchen in NYC, New York
Maple filled waffles with hazelnut sugar at Dominique Ansel Kitchen in NYC, New York
Maple filled waffles with hazelnut sugar at Dominique Ansel Kitchen in NYC, New York
There were four of them that came in a paper bag. They were filled with a thick maple gelee. The waffle itself was very good, to the point that I would not have minded having just the waffle and nothing inside!
Overall, it was good, but I am not sure it is the kind of place I would go often, at least for brunch. Breakfast is another story as their pastries look amazing and I cannot stop thinking about that DKA...so, yes, I would go back!
Enjoy (I did)!
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