Is ROAST in East Harlem the best chicken place in NYC?
If like me you love chicken, you need to try Roast Homestyle Chicken in East Harlem. That's a bit of a trip, but indulging there some delicious bird prepared South style (i.e. Fried) or French style (i.e. Rotisserie) will make you regret that you do not have such place in your neighborhood. This small kosher place, opened last October, has a rustic decor and a house kitchen on the left of the counter that gives the feel you are eating at somebody's home.
Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
If like me you love chicken, you need to try Roast Homestyle Chicken in East Harlem. That's a bit of a trip, but indulging there some delicious bird prepared South style (i.e. Fried) or French style (i.e. Rotisserie) will make you regret that you do not have such place in your neighborhood. This small kosher place, opened last October, has a rustic decor and a house kitchen on the left of the counter that gives the feel you are eating at somebody's home.
Food wise, it cater definitely to the chicken lovers, the vegetarians being left with sides. Of course they could ask for a salad without chicken that I am sure the staff would arrange without any issue. But yes, chicken and in different forms, combining the origin of the two owners, one being French (hence the rotisserie chicken) and the other one being from Virginia, bringing flavors from the South, not only with fried chicken, but also with items like jalapeño corn bread. A good corn bread for sure that, thankfully, did not have any heat.
Then came the chicken in four different ways:
Buffalo wings, deliciously spicy:
Fried chicken: although the coating was a bit overcooked and slightly hard, I enjoyed it, the chicken being perfectly cooked and moist.
Rotisserie chicken: my favorite. The chicken was fantastic, also perfectly cooked and moist, with the skin that was crispy in some areas. There was definitely no need for any dipping sauce with it.
Signature sandwich, made with a grilled chicken cutlet, romaine and iceberg lettuce, tomato, red onion, turkey bacon and Russian dressing. All of that in a toasted baguette. That was very good and I was glad that they were measured in the amount of ingredients accompanying the chicken, letting it shine.
For sides, I tried the sweet potato fries (my favorite), the vegetable medley (I never thought I would say this, but I liked it) and the mash potatoes (my least favorite, too much garlic).
With my meal, I got to try their homemade blueberry lemonade that was really good, giving a healthy element to a feast...
But no dessert: they usually make a pie, but they were sold out. Well I will have to go back to try it, and not only this! Roast Homestyle Chicken is definitely a hole in the wall worth knowing and I am pleased I got to try it.
Enjoy (I did)!
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Korean dinner at Gunbae in TriBeCa
Far from the popular Korea Town (aka K-Town) area and in the posh TriBeCa, sits a dynamic Korean barbecue joint called Gunbae. This place is not only a restaurant, but also offers karaoke private rooms that are probably used by the crowd after a delicious meal full of classic Korean dishes. We were just looking for a place to go in that area and I am glad we stumbled upon it: good food, great service and good atmosphere, although the noise level, with the loud music doesn't suit a romantic dinner.
Far from the popular Korea Town (aka K-Town) area and in the posh TriBeCa, sits a dynamic Korean barbecue joint called Gunbae. This place is not only a restaurant, but also offers karaoke private rooms that are probably used by the crowd after a delicious meal full of classic Korean dishes. We were just looking for a place to go in that area and I am glad we stumbled upon it: good food, great service and good atmosphere, although the noise level, with the loud music doesn't suit a romantic dinner.
We could have gone for their traditional BBQ, the table having the grill in the center, but went more for a classic bowl, understand bibimbap (rice) and jiggae (stew). Of course, before we started our meal, they brought us some banchan, these little side dishes that I am always looking forward to try. It was composed of a salad, a potato salad, soybeans, pickled lotus roots and my all time favorite: kimchi.
As a beverage, I decided to try a sikhye, a traditional sweet Korean drink made with rice. Delicious and not too sweet, it is supposed to help digest. What was nice from the restaurant is that they saw Jodi try it and like it and offered us another one. Nice gesture for sure that surprised us.
We first ordered an appetizer and chose the fried pork dumplings. I was expecting something similar to gyoza and was surprised to see these dumplings that look more like small empanadas (kind of). These were delightfully crispy and the filling was juicy and tasty. Definitely a good start.
For our entrées, Jodi picked the tofu bibimbap that came with an egg. It was delicious, with the right amount of rice over vegetables.
The pot was piping hot and created a fantastic rice crust that I consider the best part with bibimbap.
On my side, I went for a bulgogi hot pot that was made with marinated ribeye, shiitake mushrooms, glass noodles, served in a beef broth. That also came piping hot, the broth still boiling, with a very appetizing smell emanating from the bowl.
It was served with rice that I put in the broth. Overall, it was delicious, the thinly sliced beef being tender and very tasty. I loved the fact that there were glass noodles in it, adding a different texture, although I would have liked more of it. And that broth was amazing, perfect alone or all over the rice. It is definitely a dish I recommend.
We had a great time at Gunbae, another great find in TriBeCa. I would for sure go back there, and this time, try their BBQ.
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Jean-Georges in NYC, New York
The last time I went to Jean-Georges, the eponymous restaurant of Chef Jean-Georges Vongerichten, was in 2002 and I remember that I promised myself that I would go back. At the time, it was the first restaurant where I got to eat a modern take on dishes, with, from what I recall, a fish served with a strawberry foam. The place changed for sure with three main areas: The bar, the small dining area next to the open kitchen and the main dining room where we were seated.
The last time I went to Jean-Georges, the eponymous restaurant of Chef Jean-Georges Vongerichten, was in 2002 and I remember that I promised myself that I would go back. At the time, it was the first restaurant where I got to eat a modern take on dishes, with, from what I recall, a fish served with a strawberry foam. The place changed for sure with three main areas: The bar, the small dining area next to the open kitchen and the main dining room where we were seated.
Atmosphere wise, it was a bit stuffy, but I admit that the staff made everybody comfortable, showing the difference between service and hospitality.
We went for dinner: they are proposing 4 prix-fixe menus:
- One where you have the choice of three dishes among a large number of them, but no dessert.
- Jean-Georges' menu that is Chef Vongerichten's assortment of signature dishes (I chose this one).
- The Spring menu composed of seasonal ingredients.
- The vegetable menu that Jodi picked.
After we sat, they brought to the table some bread (not all of them are made in house). Throughout the meal, I got to try: the pretzel bread, the olive and rosemary bread (my least favorite as a bit rubbery) and the Swedish rye bread.
Then came an amuse bouche composed of three items: yellowfin tuna with a yuzu and garlic soy sauce, avocado on crispy rice with chipotle and a bonito and mushroom soup, served in a glass.
For the first dish, I got the egg caviar, that was beautifully presented, like an oeuf a la coque. Inside was like a scrambled egg, and I loved the saltiness that the caviar, sitting on top, gave to the dish, mixed as well with a cayenne pepper and lemon zest vodka mousse that added some acidity.
For her first course, Jodi got the pea shoot dumplings, served with black pepper and sweet soy.
Second course was for me the diver scallops accompanied by caramelized cauliflower and a caper-raisin emulsion. I was curious to see how the caper-raisin emulsion would play out and it was perfect, the caper definitely taking over and adding a saltiness that paired well with the perfectly cooked scallops.
For Jodi, it was the market mushroom salad with wild greens and herbal pine nut dressing, one of her favorite dishes of the evening.
For the third course, I got a quite interesting dish: the young garlic soup with thyme and sautéed frog legs. There is nothing more French than frog legs, but I admit that it is the first time that I see it served that way: the soup and the frog legs came separately. You then put the frog legs in the soup and will eat them with your hands (they explain to you how to do it and bring you a towel after to rinse your fingers after). The soup was good, not too garlicky and I wished there were more frog legs, a delicacy not that common on menus, even in French restaurants.
For Jodi, another favorite for her: green asparagus with morels and asparagus jus.
The towel mentioned before came after that and was quite a funny stunt, not only because of the way they wet it, but also because the staff told us that some people thought it was...food!
Fourth course was, for me, the turbot with Château Chalon Sauce, an homage from the Chef the region he is coming from. First of all, the colors were beautiful, from the sauce to the tomato and zucchini on top. Then, the fish was perfect cooked, moist, bathed in a sauce with caramel notes, thanks to the wine used. If you like fish, I totally recommend this dish.
For Jodi, it was the Roasted market carrots served with avocado, sprouts and seeds.
Fifth course was, in the Chef's menu, the lobster tartine prepared with a lemongrass and fenugreek broth, as well as pea shoots. The lobster, perfectly cooked, was sitting on a thick piece of bread (hence the tartan) that was soaked in that delicious broth that had Asian influence.
For Jodi, it was the parmesan risotto served with crispy artichokes, lemon and parsley.
Last main dish (number six) was for me the broiled squab and foie gras. That was an interesting combination and a delicious one in fact. The foie gras was sautéed and served on a corn pancake. The squab was well cooked, moist, with some crispy skin.
Jodi got the tender Spring vegetables with green curry, another dish representing the Asian influences Chef Vongerichten likes to use. This was her least favorite dish.
To accompany my meal, I decided to have a glass of Riesling , Cabinet, Vollenweider Wolfer Goldgrube, Mosel, Germany 2014, that was refreshing and delightfully sweet.
Before dessert, they brought us a palate cleanser made with a sablé topped by a grapefruit meringue and champagne sorbet that for sure delivered.
My dessert was a chocolate tasting composed of several variations on chocolate, from a fantastic chocolate mousse to chocolate and peanut butter, to a lava cake. The only thing I did not like there was the passion fruit that was under the chocolate mousse...
To cut the sweetness of the chocolate, they also brought a macadamia nut milk that was surprisingly delicious and did it thing.
Talking about passion fruit, I did not expect it in my dish, but more in Jodi's as it was the tropical dessert tasting, a spectacular dessert that came as a coconut ball, stuffed with a bunch of tropical fruits that were colorful.
With our desserts came some chocolates (cherry blossom truffles, chocolate caramel truffles and kirsch truffles):
Some chocolate ganache with green tea powder and yuzu gel:
As well as the house rhubarb pie and housemate marshmallow:
Last, before we left, they gave us a little bag containing some chocolates:
This was a delicious meal: the dishes were very good, beautifully presented and the service on point. There is no question that Jean-Georges is one of the top restaurants in New York and I will probably not wait 15 years before going 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!
Ramen Zundo-Ya: the new best ramen joint in New York?
I discovered ramen Zundo-Ya while going for steak at Prime and Beyond on a Friday night. Walking on 10th street, I noticed a line in front of a restaurant and, sure enough, it was a ramen joint I never heard about, although it opened last December, the location in New York being the first one, there are also 19 restaurants in Japan. I looked at the menu and did not think twice: I needed to try this place before the outside temperature would be too high for this kind of meal. So we went back to that area last Saturday, ready for one of my favorite soups.
I discovered ramen Zundo-Ya while going for steak at Prime and Beyond on a Friday night. Walking on 10th street, I noticed a line in front of a restaurant and, sure enough, it was a ramen joint I never heard about, although it opened last December, the location in New York being the first one, there are also 19 restaurants in Japan. I looked at the menu and did not think twice: I needed to try this place before the outside temperature would be too high for this kind of meal. So we went back to that area last Saturday, ready for one of my favorite soups. Considering the line we saw before, we decided to go for their opening time at 11:30am. At that time we were the only one and one of the persons working there authorized me to take photos before they opened.
I like the dining room: spacious, with a modern zen feel. As we sat, one of the staff members came to us and asked if we were ok with the volume of the music, a first I have to say: I wish sometimes that all restaurants would do this, of course with patrons asking for a lower volume...
Menu wise, they have not only ramen, but also donburi, these rice bowl that I discovered at Ubu Sushi in Hoboken may years ago. But we were there for ramen. They have a pretty nice selection and, what I liked was the fact that you can chose the amount of pork fat you would like in the broth, from light to super rich, as well as the type of noodles (thin straight or thick wavy), making the combinations endless. Instead of going for the vegetarian ramen aka salad ramen served cold, Jodi decided to ask for their signature ramen called Ajitama ramen. It is a tonkotsu (pork) broth with slices of roasted pork, a cured egg, dried seaweed (yakinori), scallions (negi) and bean sprouts.
On my side, I went for the Zenbunose ramen, that is a tonkotsu (pork) ramen with all the toppings. In term of fat content for the broth, I chose rich and picked the thick-wavy noodles. When the bowl came, it shows for sure that all the toppings were there, from slices of roasted pork, a cured egg, dried seaweed (yakinori), scallions (negs), sesame seeds and bean sprouts. It was like the one from Jodi, but on steroids. If I had to compare the two, I would definitely choose this one: the broth being fattier was tastier, quite creamy, with a little kick, and the noodles have a nice bite to it. Concerning the toppings, I thought it was a good deal considering the amount of roasted pork that was sublime. I definitely recommend this one.
Both ramen had a full egg that was perfectly cooked, the whites being soft and the yolk not fully cooked. I appreciated this as, often, in ramen restaurants, I ended up with an overcooked egg or half an egg.
There were also condiments that we could have added to the ramen: sesame seeds, red ginger, as well as some greens that were really spicy.
With our ramen, we also ordered some pan-fried pork gyoza that are delicious and had a nice char on one side.
We left full and glad we discovered Ramen Zundo-Ya: this might be for me the best ramen place in New York and I would certainly go back there to try another combination. I highly recommend this place for sure. But, what about you? What is your favorite ramen joint in the city?
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Katsu Hama in NYC, New York
I have been to Katsu Hama few times, but never tried their hot ramen, going more for the cold noodles as well as the Torikara Nanban lunch special that is composed of fried chicken, a good deal for lunch, or the chicken katsu. We went there on a Saturday and the place was not that crowded. If you have never been to Katsu Hama, know that it is on the second floor of a building. They have several areas for dining: next to the bar, back dining room as well as a small area with two tables separate from the rest.
I have been to Katsu Hama few times, but never tried their hot ramen, going more for the cold noodles as well as the Torikara Nanban lunch special that is composed of fried chicken, a good deal for lunch, or the chicken katsu. We went there on a Saturday and the place was not that crowded. If you have never been to Katsu Hama, know that it is on the second floor of a building. They have several areas for dining: next to the bar, back dining room as well as a small area with two tables separate from the rest.
Menu wise, they serve Japanese cuisine and, besides ramen, you can get sashimi, sushi or donburi. We decided to try first some pork gyoza that were deliciously fried and very tasty.
Instead of ordering a ramen, Jodi went for agedashi tofu (aka age tofu) that is deep fried tofu served with bonito flakes, soy broth and grated radish. A classic dish that was also very good.
On my side, I went for the tonkotsu ramen, their original pork soup noodle, where the broth is made with vegetables and pork bone. I decided to add fried chicken to it, as I thought that it would probably be an interesting combination. the tonkotsu ramen is supposed to come with a pork slice, an egg, bamboo shoot, pickled ginger and scallion. As you can see on the photo below, the ramen came with just the fried chicken and I had to ask for the other toppings, that came in a plate.
I admit that I was a bit disappointed because these toppings were really cold and took time to warm up in the broth. The pork was tough, the egg overcooked and the noodles tasted like the ones you would buy at the supermarket. This was unfortunate as the fried chicken was fantastic.
This was disappointing and I was expecting more from Katsu Hama. But, considering the other dishes I tried there that were good, I am ready to give it another try...
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
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 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...).
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.
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.
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.
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.
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!
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...
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)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
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.
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.
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.
Jodi with a roasted vegetable salad that did not look appetizing and was blend.
This place was very disappointing and I thought that the salad was pricey for what it was.
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.
Beef meatball with ragu sauce and mozzarella.
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.
There, I got my usual double espresso, that was served with a small financier.
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.
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.
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)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
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).
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).
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.
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.
Jodi also added a perfectly cooked half-egg.
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.
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.
As a beverage, Jodi ordered some green tea and I was surprised that they charged $4 for it, lots of places serving it complementary.
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!
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.
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:
The Gilroy, made with Spring 44 gin, Punt es Mes (Italian Vermouth) and Campari:
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.
The last bitter drink I tried was the Cynar, an artichoke based liqueur that I never heard of before.
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.
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!
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.
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.
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).
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.
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.
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)!
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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.
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.
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...
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.
The second one was the insalata Romana, composed of romaine lettuce and shaved parmesan cheese.
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.
Then came the long awaited pizza (I did not go there for salads!). The first one was made with ricotta, olives and sausage.
The second one with pepperoni and peppers.
The third one with sun dried tomatoes, olives and onions.
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)!
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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 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.
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.
It was delightfully flaky and slightly crunchy, with the beef filling being my favorite as it was very moist and flavorful.
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.
On my side, I went for the Sazon paella.
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.
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)!
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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...
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.
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?
The first pie was a regular one with meatballs and mushrooms. The second one was a white pie with sausage and ricotta.
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)!!
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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.
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.
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.
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.
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.
Another dish was the scallion pancake that was surprisingly thick. Very good dish: crunchy a bit greasy like it should.
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.
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)!
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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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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)!
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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!
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.
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.
We then started our culinary adventure. First were appetizers.
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.
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.
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.
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.
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.
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.
Then came the entrées. Jodi went for her favorite: tofu pad see ew, a classic dish that was very good.
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.
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.
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.
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.
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)!
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
Jodi went for a veggie burger with cheddar and portobello mushroom.
I went for a maxi beef patty with sautéed onions, Swiss and blue cheese.
For sides, we chose fries, as well as onion rings.
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.
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)!
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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.
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).
This is a small place. You first order at the counter, and then, they will bring you your order at the table.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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!
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.
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.
Then came our steaks. Jodi went for her usual cut: a filet mignon.
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...
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.
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.
The second side was their signature fries that are in fact homemade potato chips.
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.
I should mention that with my steak, I got a glass of pinot noir, a Meiomi 2014 from California.
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...).
As Rocco Steakhouse is an Italian steakhouse, we decided to try their tiramisu that was very good, creamy, with the lady fingers perfectly soaked.
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.
Both desserts were served with a nice schlag that is whipped cream, perfect to counteract anything too sweet (no need in this case).
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)!
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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!
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.
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.
Food wise, I was there for a treat and got to try plenty of food...Was there today:
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).
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.
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.
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.
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.
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.
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.
Waffle de Lys
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.
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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