I Just Want To Eat! 6/18/16 I Just Want To Eat! 6/18/16

Tick Tock Diner in NYC, New York

I am sure you are wondering why I would eat in a diner considering all the options New York City offers in term of food. It is definitely not because of the prices, this place not being as cheap as one thinks, but rather the folklore that, as a Frenchman, I attach to a diner. Understand that this type of restaurant does not exist in France, but, during my childhood, I kept seeing TV series and movies where the characters would end up in diners, having some eggs, pie or coffee.

Old ads at Tick Tock Diner in NYC, New York

Dining room at Tick Tock Diner in NYC, New York

Additionally, we were to take a train at Penn Station and this place is conveniently located few minutes from it. I love the colorful decor, as well as the back wall completely covered with posters from old ads and did not miss glancing at the desserts that looked yummy. Service was quick, efficient and friendly and the food as expected: simple and comforting. We were going to a barbecue, so we did not indulge...Jodi got herself a spinach salad that was composed of spinach, cucumber, blue cheese, boiled egg, tomato and avocado.

Spinach salad at Tick Tock Diner in NYC, New York

A fairly straight forward dish for sure with veggies grossly cut.

Ham, Swiss and eggs crepes at Tick Tock Diner in NYC, New York

On my side, I got the ham, Swiss and egg crepe.

Maple syrup and butter at Tick Tock Diner in NYC, New York

Crepes at Tick Tock Diner in NYC, New York

There were two crepes: that was a nice portion, and I was surprised that they would serve it with maple syrup. However, when I tried without, I found the crepe a bit bland; so here went the maple syrup that made that sweet and savory mix delicious (I should add that the generous amount of cheese was no stranger to my appreciation). I should also mention the fresh squeeze juices they offer: we picked orange and grapefruit. They are at a good price, but know that they will not ask if you want a small or large and will immediately go for the later.

Fresh squeeze orange and grapefruit juices at Tick Tock Diner in NYC, New York

So, overall it was a decent meal. Tick Tock dinner can be a good place if you are curious about dining in a diner or if you have to catch a train and want American food only.

Enjoy (I did)!

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

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

Delmonico's Steakhouse in The Financial District

So we made it to Delmonico's Steakhouse, the famous restaurant in the Financial District that gave us the Delmonico steak as well as the Delmonico potatoes that I saw few times on restaurants' menus. This old school steakhouse is an institution and steak lovers cannot miss trying it, similarly to going to Peter Luger. Delmonico's is located in an amazing building on Baxter St, and when you enter inside, you are mesmerized by the decor that can seem heavy, and gives the impression the atmosphere will be stuffy. It was not the case and the patrons were from various backgrounds and dressed in many ways: elegant to casual. One thing I truly appreciated was the noise level that was perfect, allowing us to have a nice conversation while enjoying our food.

Dining room at Delmonico's Steakhouse in The Financial District

Decor at Delmonico's Steakhouse in The Financial District

The only small inconvenience was that we were seated next to the wine cellar and we kept having the staff going back and forth in it. Otherwise, everything was on point: good service for sure and food to our liking. As I was going to have a steak, I paired my meal with a glass of Pinot Noir from California La fenetre "a cote" 2013.

Glass of Pinot Noir La Fenetre "A cote" 2013 California at Delmonico's Steakhouse in The Financial District

So, after we ordered, they brought us a bread basket with some whipped butter, fairly standard for a steakhouse.

Bread basket at Delmonico's Steakhouse in The Financial District

For appetizer, I went for the blue crab cake and bacon. I thought it was a good idea to combine two popular steakhouse items in one single dish: it makes the choice for appetizer easier as I love both. And these were perfect: the bacon was deliciously smokey, fatty, with a crispy outside and the crab cake was really letting the lump crab shine, avoiding stuffing the whole thing with fillers.

Blue crab cake and Billy's bacon at Delmonico's Steakhouse in The Financial District

Blue crab cake at Delmonico's Steakhouse in The Financial District

Bacon at Delmonico's Steakhouse in The Financial District

We were then ready for steaks. They have two sections: staples with their signature Delmonico steak, as well as on the bone.

Steak knife at Delmonico's Steakhouse in The Financial District

Jodi decided to go for the filet mignon:

Filet mignon at Delmonico's Steakhouse in The Financial District

On my side, I really hesitated between their Delmonico steak that is a boneless ribeye and their bone-in ribeye. In all cases I wanted the ribeye and finally decided to try their signature dish.

Delmonico's steak at Delmonico's Steakhouse in The Financial District

Both steaks looked fantastic and had a nice char. The ribeye was topped with fried onions. In term of temperature, mine was perfect, medium rare, but Jodi who ordered her filet medium got a cut cooked more medium rare.

Both cuts were delicious, tasty and juicy, as well as very tender. We accompanied our steaks with a succulent bearnaise sauce. You can add toppings to your steaks, like foie gras, lobster, etc. and my only regret was that there was not any bone marrow...

Bearnaise sauce at Delmonico's Steakhouse in The Financial District

As a side, we went for the onion rings with buttermilk blue cheese sauce, lots of blue cheese sauce with delicious chunks, definitely a side I recommend.

Onion rings at Delmonico's Steakhouse in The Financial District

Last was dessert. We decided to go with their signature: the baked Alaska. Created by Charles Ranhofer 1867, it is made of walnut cake, banana gelato and meringue, and served with apricot jam.

Baked Alaska at Delmonico's Steakhouse in The Financial District

The presentation was fantastic with the meringue nicely flambéed. It was sublime, at the exception of the walnut cake that I thought did not go well with the rest. So guess what? I ate everything except the cake...

It was overall a good dinner, a bit pricey, but good. I was glad to try such institution, but was not as enthiusastic when I left as it was the case with similar old school establishments like Peter Luger or The Old Homestead. Would I go back? Not sure: there are so many steakhouses out there that have much better steaks at lower prices. I prefer continuing my exploration of New York steakhouses.

Enjoy (I did)!

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

Delmonico's

I Just Want To Eat! 6/14/16 I Just Want To Eat! 6/14/16

Bruno Pizza in the East Village

Bruno Pizza is quite an interesting place in many ways: first of all, they mill their flour that had a whole grain color and taste, and then, their pizzas are not your classic pies. They may look like it, but they have a twist, like the standard margherita made with fermented tomatoes. Another particularity of this place is that prices include tip, providing I guess a fair compensation to all staff, following the path of Chefs like Danny Meyer.

I was there with my friends from Tabelog, the largest community of foodies in Japan that is already making its mark in the US, as well as Jean, a food connoisseur who has an amazing Instagram account. We ended up in this rustic decor that was brightened by enough light so we could see what we were eating, a rarity these days. And I should mention the noise level that was perfect, so we could entertain a nice conversation mainly focused on food...

Counter at Bruno Pizza in the East Village

Dining room at Bruno Pizza in the East Village

We had a feast that was definitely dominated by the pizza made in their wood fire oven, giving them a nice char and a bit of crispness.

Wood fire oven at Bruno Pizza in the East Village

The pizzas were thin crust with inflated sides, similar to a Neapolitan one. We tried:

The Early spring greens (my least favorite, missing some sauce and thus dry), made with Dorset, onion soubise, arugula and pecorino cheese. It looked like a pizza perfect for people who want to have the impression they are eating healthy, although they are still eating a pizza!

Early Spring Greens pizza at Bruno Pizza in the East Village

The meatball (my favorite), made with amatriciana, cacciocavalo, cipollini, Calabrian chili. This was delicious, especially the sauce that was very good and is what often makes the difference between pizzas.

Meatball pizza at Bruno Pizza in the East Village

The Finocchiona, made with fennel sausage, almond romesco sauce, shisito peppers, bernie (cheese with a texture close to cheddar).

Finocchiona pizza at Bruno Pizza in the East Village

After the pizza, we tried couple of appetizers:

Fluke crudo with aguachile, red onion, avocado spuma and radish. Light and refreshing dish with a nice acidity.

Fluke crudo at Bruno Pizza in the East Village

Razor clam casino, served with smokey mountain bacon, breadcrumbs and an "ocean herbal" broth. That was very good and I loved that they proposed razor clams rather than clams, mussels or oysters for this, making it a bit unique. It was also beautifully presented, with amazing colors.

Razor clams casino at Bruno Pizza in the East Village

The last appetizer was the Long Island squid that was made with black garlic, treviso, olives and pine nuts. Another beautiful presentation. The squid was perfectly cooked and not rubbery at all.

Long Island squid at Bruno Pizza in the East Village

The last dishes we tried were pasta. The first pasta dish was the bucatini cache e pepe, that was just ok, being a bit dry.

Bucatini cacio e pepe at Bruno Pizza in the East Village

And the second dish was the squid ink tonnarelli, served in a spicy tomato sauce that I did not like...

Squid Ink Tonnarelli at Bruno Pizza in the East Village

To accompany our meal, we went for a bottle (or two) of Foradori, Teroldego 2013 from Italy. They have a nice selection of wine there, with lots from Italy, as well as an impressive beer list.

Foradori, Teroldego 2013 Italian wine at Bruno Pizza in the East Village

I had a nice time at Bruno Pizza: good company and the food was for the most part good. I would pass on the pasta for sure. But know that Bruno Pizza offers a very creative menu and could be the place for you if you are looking for that. On my side, I would stick with classic Neapolitan pizza places like Luzzo's or Motorino that are not too far from there.

Enjoy (I did)!

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

Bruno Pizza

I Just Want To Eat! 6/12/16 I Just Want To Eat! 6/12/16

BLT Prime in NYC, New York

For my birthday, I had to pick the restaurant where Jodi and me would celebrate. I decided to go to BLT Prime that has been on my list for a while. Few years ago, I went to BLT Steaks, their sister restaurant, and I was disappointed: the steaks were overcooked, an issue that was not isolated to just us, but also to the patrons seating close to our table. But, it could have been an off night and it was a different location.

We went there on a Thursday and the place was quite busy. Right away, I saw that it was not the classic steakhouse, but more a contemporary version of it: modern by its decor, its light that allowed us to see our food, as well as the overall feel, although there were lots of businessmen there.

Dining room at BLT Prime in NYC, New York

Private dining room at BLT Prime in NYC, New York

Foodwise, we were there for a treat. At first, they brought us some chicken liver and some toast. I love chicken liver so I dove right in, but thought it was odd to offer it in replacement of the bread basket, because lots of people do not like it.

Chicken liver and toasts at BLT Prime in NYC, New York

In fact, it was not at all replacing the bread basket: they brought us some amazing popovers with some butter and salt that were difficult not to resist to.

Popover and butter at BLT Prime in NYC, New York

To start our meal, I decided to order an appetizer. I admit that I hesitated between the crab cake and the grilled double cut smoked bacon; I even thought at some point ordering both, but remembered that it would only be the start of a heavy meal...So, I went for the crab cake that was served with a radish salad and a meyer lemon sauce. It was good, but a bit small for the price ($20) and the ratio crab cake / radish salad was a bit unbalanced in favor of the radish that could have overpowered the entire dish (it was a close call).

Then came our steaks. Jodi decided to go for the 10oz filet mignon that was served with a tiny salad and a bit of steak sauce.

Filet mignon at BLT Prime in NYC, New York

On my side, I went for the cowboy ribeye, a bone-in ribeye that was served in a hot skillet with roasted garlic and some bone marrow. When I saw the bone marrow, I was so happy: I was in fact desperately looking to see if they offered it as an add-on to the steak and did not see any.

Bone-in ribeye at BLT Prime in NYC, New York

Bone marrow at BLT Prime in NYC, New York

Bone marrow and ribeye at BLT Prime in NYC, New York

Both steaks were delicious and perfectly cooked (medium for Jodi and medium rare for me). For sure, the ribeye was the best: tender, juicy and delightfully fatty, it was even better with the bone marrow that added some fattiness to it. With it, we tried their béarnaise sauce that was quite good.

Bearnaise sauce at BLT Prime in NYC, New York

I should mentioned that I paired my steak with a glass of Pinot Noir L' Umami, 2014, Willamette Valley, Oregon.

Pinot Noir L' Umami, 2014, Willamette Valley, Oregon at BLT Prime in NYC, New York

For sides, we went for the mac and cheese that was ok, missing a bit of creaminess.

Mac and cheese at BLT Prime in NYC, New York

As well as onion rings that were delicious: crispy, not greasy and cooked all the way through.

Onion rings at BLT Prime in NYC, New York

Last was dessert. The choice was difficult as they have so many mouth watering options. We finally went for the "banana cream" cream puffs that were served with a caramel praline sauce that was succulent. I simply loved it, but have to admit that I could only eat two of the cream puffs, being full after such a feast.

"Banana cream" cream puffs at BLT Prime in NYC, New York

Well, they also brought us some small brownies that I could not not taste...and I did not regret it!

We had an excellent evening at BLT Prime: the food was delicious and the service on point. This place is definitely an elegant version of a steakhouse. It is a bit pricey, but is worth the trip if you want to celebrate an event or...if money is not an issue...

Enjoy (I did)!

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

BLT Prime

I Just Want To Eat! 6/10/16 I Just Want To Eat! 6/10/16

Turntable Chicken Jazz near K-Town in NYC, New York

Turntable Chicken Jazz is a very interesting place. First, it is hard to be found, like a hidden gem that people keep secret. It is on the second floor of a building, in Koreatown, with a very discrete sign outside, to the point that my friend Benny was waiting for me in the wrong restaurant...

Dining room at Turntable Chicken Jazz in NYC, New York

Bar at Turntable Chicken Jazz in NYC, New York

The second thing that makes this place unique is the decor: it is all about music and there are turntables on every wall, as well as microphones and photos of singers and bands. I like the vibe that makes it more than just a Korean chicken place.

Turntable at Turntable Chicken Jazz in NYC, New York

Turntable and photos at Turntable Chicken Jazz in NYC, New York

Turntable for DJ at Turntable Chicken Jazz in NYC, New York

Microphone at Turntable Chicken Jazz in NYC, New York

Food wise, it is not just chicken there: they have ramen, bulgogi and all sort of dishes that will mainly satisfy the carnivores. Yes, there are few vegetarian dishes, but do not expect a phenomenal experience on that front.

We started our meal with some drinks. A shot of vodka for Benny and a soju bomb for me.

Soju bomb at Turntable Chicken Jazz in NYC, New York

Then, the food came. The first dish was an appetizer: fried pork dumplings. We had the choice for the sauce between soy & garlic and hot & spicy. We chose the later and trust me: that was spicy! To the point that my mouth was on fire. But you know what? These dumplings were so good that I could not resist going back to it: the shell was deliciously crispy and the filling very tasty.

Hot and spicy dumplings at Turntable Chicken Jazz in NYC, New York

Then, we hot different kinds of chicken: wings, thigh and tenders, with either hot & spicy or soy garlic sauce (you can ask for half and half).

Chicken tenders at Turntable Chicken Jazz in NYC, New York

Chicken thigh at Turntable Chicken Jazz in NYC, New York

Chicken wings at Turntable Chicken Jazz in NYC, New York

This was fantastic: the chicken was perfectly cooked, crispy and moist. However, I noticed that the hot & spicy sauce was not that spicy this time, but some white rice was anyway welcome as the dumplings put my mouth on fire for a while.

I loved the fried chicken at Turntable Chicken Jazz: the food there was fantastic and the atmosphere of the place was awesome. It is definitely a place where I would go back.

Enjoy (I did)!

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

Turntable Chicken Jazz

I Just Want To Eat! 6/8/16 I Just Want To Eat! 6/8/16

Utsav, Indian restaurant near Times Square

I have heard about Utsav so many times, my Indian colleagues liking this place and mentioning it very often when discussing the various Indian restaurants Midtown. So, I finally went there for lunch, benefiting from their buffet that, although pricey ($22) is still a good deal for the quality of food, especially since Balucci's and its 50% discount for lunch closed. Their dining room is quite big and I liked the fact that it was bright, but it definitely misses some charm, looking more like a restaurant you would find in a hotel.

Utsav, Indian restaurant Midtown Manhattan

Dining room at Utsav, Indian restaurant Midtown Manhattan

Waiting area at Utsav, Indian restaurant Midtown Manhattan

Food wise, the buffet offers quite a nice selection of dishes, ensuring the heat level is bearable. My favorite there was the dal makhani, this black lentils dish that you can find on most of Indian restaurants menu. This one was thick as oppose to the watery ones I had in the past. Then, I loved the Murgh Shahi Korma, that is pieces of chicken smothered by a delicious cash nut and almond sauce. So creamy.

Dal Makhani at Utsav, Indian restaurant Midtown Manhattan

Murgh Shahi Korma at Utsav, Indian restaurant Midtown Manhattan

As far as vegetarian dishes are concerned, their veggie makhanwalla, made of assorted vegetables and cottage cheese, bathed in a creamy tomato sauce was also a winner. But I have to admit that the bhindi masala, made with okra was a option; I discovered okra in an Indian restaurant and, being mainly a non-vegetarian, I enjoy it very much.

Veggie Makhanwalla at Utsav, Indian restaurant Midtown Manhattan

Bhindi Masala at Utsav, Indian restaurant Midtown Manhattan

Dessert was also good, with Gajar Ka Halwa, a sweet carrot pudding, or a mixed fruit mango mousse that was not too sweet, maybe counterbalancing each other. I was glad that they propose two options as I am always frustrated that in buffet desserts are sacrificed.

Gajar ka halwa at Utsav, Indian restaurant Midtown Manhattan

Mixed fruits mango mousse at Utsav, Indian restaurant Midtown Manhattan

Here are other dishes I tried:

Rice pulao and vegetable biryani:

Chana Palak (chickpeas and spinach cooked in mild spices):

Chana Palak at Utsav, Indian restaurant Midtown Manhattan

Delicious tandoori chicken:

Tandoori chicken at Utsav, Indian restaurant Midtown Manhattan

Fish vindaloo (spicy):

Fish vindaloo at Utsav, Indian restaurant Midtown Manhattan

Spinach fritters (my least favorite):

Spinach fritters at Utsav, Indian restaurant Midtown Manhattan

And of course, all the fixings: raita, tamarind sauce, chutney, onions, etc.

Fixings at Utsav, Indian restaurant Midtown Manhattan

Fixing at Utsav, Indian restaurant Midtown Manhattan

As well as naan:

Naan at Utsav, Indian restaurant Midtown Manhattan

It was quite good and I will definitely go back to Utsav. Maybe for their week end lunch special as they serve dishes like Dosa or Uttapam at that time in their buffet.

Enjoy (I did)!

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

Utsav

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

Halifax in the W Hotel in Hoboken, NJ

Hoboken has a new restaurant in the W Hotel that is worth knowing. Replacing Zylo, a pretty good Italian steakhouse, this new restaurant called Halifax (it opened two weeks ago) will surely make its marks in the mile square city. First, the location is perfect: few minutes from the path train, it is on the river front with its stunning views of the New York City skyline.

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

Second, you do not really have such a restaurant in Hoboken, serving an elegant menu that is not overcomplicated. For sure, it is the restaurant of a hotel, but it does not feel like it. The decor has a coastal feel, matching the menu and I loved the light in the space, thanks to the large windows, allowing diners to eat with their eyes the succulent dishes. We arrived early, around 6pm, and the place was not that crowded until approximately 7pm when it started to fill up. By the time we left, it was packed, including a back room where a Bat Mitzvah was taking place.

Bar area at Halifax in the W Hotel in Hoboken, NJ

Dining room at Halifax in the W Hotel in Hoboken, NJ

Belted Kingfisher at Halifax in the W Hotel in Hoboken, NJ

So, Halifax gets its name from the capital of Nova Scotia, a region in Canada from where Chef, Seadon Shouse is (the bird you see on the logo of the restaurant is a belted kingfisher that is the emblem of that city and can be found on its official blazon). The restaurant fully adopts that name by proposing a seasonal and coastal menu, adapting even some classics to that theme, such as the deviled eggs topped with house-smoked herring. But Chef Shouse goes even further by making in house some amazing products such as smoked meats, smoked seafood, as well as some authentic Vermouth that I was able to try, some of them being really surprising and spectacular as you will see later on. We let Chef Shouse picked the dishes for our tasting and I can tell you that I did not regret it.

Chef Seadon Shouse from Halifax in the W Hotel in Hoboken, NJ

Our feast started with some popcorn made with smoked seaweed and horseradish, a fairly interesting start.

Smoked seaweed and horseradish popcorn at Halifax in the W Hotel in Hoboken, NJ

As well as a homemade Parker bread with homemade sea salt butter that was so good, we refused to have more as I could not resist it and would have not been able to eat the rest.

Homemade Parker bread and sea salt butter at Halifax in the W Hotel in Hoboken, NJ

Homemade Parker bread at Halifax in the W Hotel in Hoboken, NJ

With this, I decided to try one of their signature cocktails and picked the Yankee Julep, made with mint-infused belvedere vodka, rum and mint syrup, a very refreshing drink.

Yankee Julep cocktail at Halifax in the W Hotel in Hoboken, NJ

Yankee Julep cocktail and appetizers at Halifax in the W Hotel in Hoboken, NJ

Then came the Chef's selection of appetizers. What is great about the menu is that it offers items to share, with a wide variety, from smoked or cured meats, to smoked seafood or local cheeses. Served in a rustic manner, it was split between a dip sampler and a smoked or cured meats and seafood sampler, both served on a wooden plank and with some grilled Tuscan bread.

Vegetarian sampler at Halifax in the W Hotel in Hoboken, NJ

The dip sampler had a pea purée with bacon, an eggplant-tomato and goat cheese dip that had Mediterranean flavors, a warm ricotta and horseradish (interesting combination) and a Kunik goat cheese from a local purveyor.

Pea purée at Halifax in the W Hotel in Hoboken, NJ

Warm ricotta and horseradish at Halifax in the W Hotel in Hoboken, NJ

Eggplant-tomato and goat cheese at Halifax in the W Hotel in Hoboken, NJ

Kunik goat cheese (NY) at Halifax in the W Hotel in Hoboken, NJ

The other dish had: smoked mussels, pork lomo, country terrine, maple smoked salmon and a duck liver paté.

Smoked and cured sampler at Halifax in the W Hotel in Hoboken, NJ

Smoked mussels at Halifax in the W Hotel in Hoboken, NJ

Maple smoked salmon at Halifax in the W Hotel in Hoboken, NJ

Duck paté at Halifax in the W Hotel in Hoboken, NJ

Pork lomo and country terrine at Halifax in the W Hotel in Hoboken, NJ

Smoked mussel at Halifax in the W Hotel in Hoboken, NJ

Everything was really good, but I admit that the two items that really surprised me were the smoked mussels and the maple smoked salmon. The later was amazing, similar to a candied salmon, and I have to admit that they would not have told me it was salmon, I would have never guessed.

Continuing with our discovery of the menu, we got some starters. The first one was the house smoked salmon (no maple this time), served with red wine onions, dill, brioche and a horseradish cream.

House smoked salmon at Halifax in the W Hotel in Hoboken, NJ

The second one was an interesting creation: roasted asparagus with spring onion vinaigrette, poached egg and parmesan.

Roasted asparagus with a poached egg and parmesan at Halifax in the W Hotel in Hoboken, NJ

The last one was a clam chowder, one of my favorite soups. It was made with a generous amount of clams, house made smoked bacon and house made oysters crackers. It was delicious, although there was bit too much dill for me.

Clam chowder at Halifax in the W Hotel in Hoboken, NJ

Then the entrées came (smaller portion fortunately as I started to be full!)...First was the Long Island back sea bass, served with sunchokes, tomato confit, sea beans and honey-lemon puree. This was succulent, the fish being perfectly cooked and moist, with a skin nicely torched.

Black sea bass at Halifax in the W Hotel in Hoboken, NJ

The second entrée was a smoked Amish chicken, served with toasted bread, currants, pine nuts, scallions and local greens. The smokiness of the chicken was great and the chicken itself was perfectly cooked. This dish was like a chicken salad, but elevated.

Smoked Amish chicken at Halifax in the W Hotel in Hoboken, NJ

The last entrée was the main lobster rigatoni (know that it comes in two sizes: as an appetizer like for us or as an entrée). It was served with lobster coral butter, trumpet mushrooms and lemon. I liked the dish and truly appreciated the fact that there was a generous amount of lobster and trumpet mushrooms. I also liked the way the pasta was cooked, slightly more than al dente.

Lobster rigatoni at Halifax in the W Hotel in Hoboken, NJ

With the dinner, I got a glass of Pinot Noir, Cycles Gladiator 2014 from California.

Pinot Noir, Cycles Gladiator 2014 from California at Halifax in the W Hotel in Hoboken, NJ

Last was dessert. We got to try the blueberry sundae, made with a fantastic homemade buttermilk gelato, blueberries and cornmeal cookies (this was my favorite dessert).

Blueberry sundae at Halifax in the W Hotel in Hoboken, NJ

And the strawberry rhubarb parfait, made with a white chocolate mousse and streusel (those little crumbs you see on top).

Strawberry rhubarb parfait at Halifax in the W Hotel in Hoboken, NJ

But when we thought we were done, they served us their homemade oatmeal and chocolate chip cookies, as well as their homemade Vermouth, a nice gesture to all their patrons.

Oatmeal and chocolate chip cookies at Halifax in the W Hotel in Hoboken, NJ

Homemade Vermouth at Halifax in the W Hotel in Hoboken, NJ

This dinner was a feast and every single dish was delicious. I discovered Halifax and it will probably not be the last time I will go there: their menu is fantastic and unique in the city. Chef Seadon Shouse is definitely a talented Chef who showcases some creativity, but without over complicating dishes. Good luck to Halifax and the team behind it!

Enjoy (I did)!

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

Halifax

I Just Want To Eat! 6/4/16 I Just Want To Eat! 6/4/16

The Reading Market in Philadelphia, PA

Going to Philadelphia and not going to the Reading Market is like going to Paris and not seeing the Eiffel Tower. I mean, it might be touristy, but it is worth it.

I love that place with all these merchants, a sort of paradise for foodies, with a majority of unhealthy choices, such as the cheesesteak that I could not miss. I decided to try Carmen's Famous Italian Hoagie, convinced, maybe wrongfully, that the huge line wrapped around the booth was a good sign. I went for the classic cheesesteak, with cheese whiz, onions, mushrooms and sweet peppers. It was already a heart attack on a plate, but I was thinking that, if it had to be, I should make it even more spectacular by adding American cheese, as the guy in front of me did. After I ordered, they gave me a game card that represented my order and I probably waited 5 minutes until it was ready.

Game card for order at Carmen's at The Reading Market in Philadelphia, PA

It was a good cheesesteak, having for sure lots of cheese and a tender and juicy piece of beef. But I admit that it was not as good as Tony Luke's or Pat's.

Carmen's Classic Cheesesteak at The Reading Market in Philadelphia, PA

Below is a short video on how they prepare the cheesesteaks, from rectangular pieces of meat...

Jodi went for something more healthy and picked Kamal's Middle Eastern Specialties, a place that proposes many Middle Eastern dishes (as its name indicates!), such as tabouleh, hummus, babaganoush or falafel.

Kamal's Middle Eastern Specialties at The Reading Market in Philadelphia, PA

She got falafel in a pita that reminded me of Toum NYC, a food truck I tried few weeks ago. It was good and definitely healthier than my choice.

Falafel in pita at Kamal's Middle Eastern Specialties at The Reading Market in Philadelphia, PA

But I think the best of all was the donuts from Beller's. We heard about this place when waiting on line at Carmen's. The person behind us had a big box of doughnuts that looked good. She said that she came from Connecticut and never misses a chance to get hand rolled doughnuts from Beller's.

Beller's at The Reading Market in Philadelphia, PA

The line there was crazy, even longer than the one at Carmen's and we had time to look at the kitchen section where those donuts were made, as well as make up our mind as to what we wanted as they have a large number of flavors (close to 50), from classic glazed, Boston cream or French cruller, to more unique, like banana cream, key lime and oreo cream.

Making donuts at Beller's at The Reading Market in Philadelphia, PA

It would not have been the cheesesteak before, I would have probably tried 5 or 6 of them...But I tried to be reasonable, as usual! I decided to try:

The glazed donut:

Glazed donut at Beller's at The Reading Market in Philadelphia, PA

The Boston Cream donut (this one does not look good, because it was squished in the bag):

Boston cream donut at Beller's at The Reading Market in Philadelphia, PA

Jodi went for her favorite flavor: coconut.

Coconut donut at Beller's at The Reading Market in Philadelphia, PA

These doughnuts were simply spectacular. I am not sure how they are making them, but they were slightly crispy from being fried and melting in my mouth. They were so addictive! I wish they would open a store in New York as they are some of the best I tried. And they are cheap too, as we paid $2.89 for the 3 doughnuts. Please come to New York, please!

This was a great visit. Each time we go to Philadelphia, we end up at The Reading Terminal Market and enjoy it. This is a place not to miss for sure.

Enjoy (I did)!

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I Just Want To Eat! 6/2/16 I Just Want To Eat! 6/2/16

The original Morimoto in Philadelphia, PA

I do not think there was ever one time or one dish that was disappointing whenever we went to Morimoto, the eponymous restaurant of Acclaimed Iron Chef Masaharu Morimoto. We went few times to his New York location and I was excited to try the one in Philadelphia as it is his first location. And I was again not disappointed, the whole experience being fantastic, from the vibrant decor to the service that was on point, without forgetting the amazing food.

Dining room at The original Morimoto in Philadelphia, PA

Sushi bar at The original Morimoto in Philadelphia, PA

The decor was modern, a bit futuristic, with lights changing from time to time. I loved the area that was for couples, on each side of the restaurant, not to close to the other tables, giving a sense of intimacy, if it was not for the noise level. The only thing I would have removed was this phallic lamp right in the middle of the table that could not be moved and so made sharing dishes not that convenient.

Lamp at The original Morimoto in Philadelphia, PA

As it was our last night of celebration of Jodi's degree, I decided to get myself some sake and picked the Dassai, Otto fest 50 from Yamaguchi, Japan, a well rounded sake with hints of honey and orange blossom.

Sake Dassai, Otto Fest 50 from Yamaguchi, Japan at The original Morimoto in Philadelphia, PA

We decided to try new dishes this time and first was a pretty interesting appetizer: the yosedofu, that is table side made tofu served with crab ankake (made with starch, giving like a gelée texture), wasabi, soy sauce and puffed rice for an extra crunch. What was interesting was to see them making the tofu. It comes in the form of soy milk, in a quite hot pot, that they leave covered for ten minutes, until the tofu is formed. It seems easy, but apparently it is not, the soy milk needing to have the right fat content and be at the right temperature. If it was easy, I would probably make it myself, because it does not taste at all like tofu you buy at the supermarket or you find in restaurants: no, this one was silkier and melted in my mouth.

The other thing I liked about this dish is that it is a bit build your own, that makes it playful and you can play with the flavors adding a bit of this or that. It also makes it the perfect dish to share, even if the person you are sharing with does not like crab or is vegetarian.

Pot to make fresh tofu at The original Morimoto in Philadelphia, PA

Crab ankake at The original Morimoto in Philadelphia, PA

Freshly made tofu at The original Morimoto in Philadelphia, PA

Freshly made tofu with crab ankake at The original Morimoto in Philadelphia, PA

Then came the entrées: Jodi went for the black cod miso that was sublime, the fish being perfectly cooked and having a delicious crispy skin that retained the miso flavor. There were also black beans in the dish that were surprisingly sweet.

Black cod miso at The original Morimoto in Philadelphia, PA

She also ordered a side of mushrooms (sake butter Japanese mushrooms) that were delicious.

Sake butter Japanese mushrooms at The original Morimoto in Philadelphia, PA

On my side, I got the duck duck duck, a dish that would satisfy duck connoisseurs. It was duck three ways: roasted duck breast, duck confit fried rice and a duck egg that was sunny side up, with a runny yolk to mix with the rice. The duck breast was perfectly cooked, juicy, with a nice fat.

Duck Duck Duck at The original Morimoto in Philadelphia, PA

Duck breast at The original Morimoto in Philadelphia, PA

And the fried rice was succulent, with bits of confit in it, giving a nice saltiness to the dish.

Duck egg and duck confit fried rice at The original Morimoto in Philadelphia, PA

Last was dessert. There were many that looked amazing and we opted for the chocolate key lime pie, a twist on a classic dessert that was delicious. From the outside, it looked like a chocolate tart, with caramel and chocolate nibs on top, as well as some meringue on the sides of the plate, next to fresh raspberries.

Chocolate key lime tart at The original Morimoto in Philadelphia, PA

But, in the center, was the key like me piece of it, pairing very well with the chocolate. I should also mention, on top of the tart, the raspberry-wasabi sorbet that was surprising: when eating it, you first get the taste of the wasabi and then the raspberry. This was an interesting combination and highlighted, again, the creativity of Chef Morimoto.

Raspberry and meringue at The original Morimoto in Philadelphia, PA

We had a great time at Morimoto: this place is my favorite when it comes to elegant Japanese cuisine. I highly recommend it if you want to try other things than sushi and sashimi: the creative dishes there will blow your mind. And there is no question that I would go back!

Enjoy (I did)!

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Morimoto

I Just Want To Eat! 5/31/16 I Just Want To Eat! 5/31/16

Russet in Philadelphia, PA

To celebrate Jodi's graduation, we decided to go to Russet, a restaurant located in an old town house near the center of Philadelphia. There, Chef-owners Kristin and Andrew Wood crafted a menu inspired by French and Italian cuisine, using seasonal ingredients. You can check their menu on their website, but it may change on a daily basis, depending on the availability of ingredients. In fact, I even noticed that they mentioned some of their products purveyors on the menu.

Purveyors of tonight's menu at Russet in Philadelphia, PA

I like the atmosphere of the place, rustic and relaxed., with a very good service.

Dining room at Russet in Philadelphia, PA

Menu wise, it is à la carte and is limited, proposing a nice balance of dishes between classic and adventurous. After we ordered, they brought us some bread that I guess was homemade, as well as butter.

Bread and butter at Russet in Philadelphia, PA

Then, a homemade blackberry soda that was delicious, not too sweet. I should mention that they do not have a liquor license, but is BYOB, so the soda was my best alternative for this celebration...

Blueberry soda at Russet in Philadelphia, PA

Then came the appetizers. Jodi ordered the asparagus vichyssoise, served cold. Normally, a vichyssoise is made with leeks, so it was their twist on it and worked well, being both refreshing and having a great taste.

Asparagus vichyssoise at Russet in Philadelphia, PA

On my side, I decided to try their strascinati alla sangue, a lamb ragu prepared with chocolate and orange. I love lamb, but what made me order this dish was definitely the chocolate and orange in the dish. I loved the texture of the lamb that was a bit chewy and carried through the thick sauce an amazing bold taste. But I could not really taste the chocolate there, getting more the taste of the orange that were sitting on top of the dish. It was a very good dish that I thought was perfect as an appetizer rather than an entrée.

Strascinati alla sangue or lamb ragù at Russet in Philadelphia, PA

For her main course, Jodi went for the Mycopolitan mushroom pie, a dish that takes its name from a mushroom farm near Philly. It was served with shaved asparagus, ricotta and aged balsamic vinegar. It was a good dish, perfect if you are vegetarian, but a bit pricey.

Mushroom pie at Russet in Philadelphia, PA

On my side, I went for the smoked Lancaster duck breast, served with black beans, broccolini and a rhubarb glaze that had a bit of a heat. This dish was sublime: the duck had a delightfully charred skin and a nice amount of fat, and was perfectly cooked, being pink. That was simply amazing. Pairing it with black beans was interesting as this is not a product you would find in a French dish.

Smoked Lancaster duck breast at Russet in Philadelphia, PA

For dessert, we decided to order their bittersweet chocolate crémeux tart, served with a black pepper crème fraiche and some preserved cherries. This was a great dessert that would satisfy chocolate lovers. It was not too sweet and I loved mixing in each spoon different ingredients, cherries with chocolate, crème fraiche with chocolate, with or without the tart crust that could have been made with Oreo cookies.

We left Russet full, but without the impression we over ate, glad that we found such a place. Russet is a wonderful restaurant that proposes unique dishes in what is an unusual decor for us, but not so much in Philadelphia. I highly recommend this place and would definitely 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!

Russet

I Just Want To Eat! 5/29/16 I Just Want To Eat! 5/29/16

Gran Morsi, Italian restaurant in TriBeCa, NYC

Gran Morsi means bites in Italian, representing the theme of this restaurant centered around small plates perfect to share. And as we were in the mood for Italian food, it was an ideal spot for us.

We went on a weekday, for lunch, the day Jodi graduated from The New York Academy of Art, completing a two year program culminating with a masters degree. The place was not that crowded and I admit that I was fine with it, the noise level being reasonable and the atmosphere relaxed. I like the decor at Gran Morsi: warm, with a touch of nature that is unexpected I the heart of TriBeCa.

Gran Morsi means bites in Italian, representing the theme of this restaurant centered around small plates perfect to share. And as we were in the mood for Italian food, it was an ideal spot for us.

Bar area at Gran Morsi, Italian restaurant in TriBeCa, NYC

Dining room at Gran Morsi, Italian restaurant in TriBeCa, NYC

Menu wise, we went for few dishes that Executive Chef Kenneth Johnson crafted, taking classic dishes and giving them a creative flare. We ordered of course the meatballs or Polpette that allowed Chef Johnson to beat Chef Bobby Flay on a meatball throw down.

Meatballs at Gran Morsi, Italian restaurant in TriBeCa, NYC

They were made with black angus beef and Berkshire pork, bathed in a thick tomato sauce that had a bold flavor and that I could just have eaten with the toasted bread that came with the dish. The meatballs were succulent: not dry, they were dense and flavorful.

The second dish we shared was the mozzarella di buffala served with a tomato chutney and a pesto sauce, as well as crostini. I liked it, but admit that I definitely prefer burrata that is much more decadent. It was still good, the tomato chutney being better for me than the pesto sauce.

Mozzarella di Buffala at Gran Morsi, Italian restaurant in TriBeCa, NYC

Then was the watermelon tomato salad, made with kalamata olives, feta and mint; a great salad for the summer that we often make.

Watermelon salad at Gran Morsi, Italian restaurant in TriBeCa, NYC

Last was the Spanish octopus accompanied with a potato and chorizo salad, a tomato aioli and lovage. The star of the dish was definitely the octopus that was sublime: not rubbery, it was nicely charred. I just wished there was more...

Grilled octopus salad at Gran Morsi, Italian restaurant in TriBeCa, NYC

Although the portions were not so big, we did not feel like having dessert, not that we thought that it would not be good: to the contrary, we already saw their chocolate olive oil cake that looked delicious, but we did not want to indulge before the big event that was coming for Jodi. So, anyway, it gives us another reason to go back to Gran Morsi, maybe for dinner this time, as we really enjoyed our meal there.

Enjoy (I did)!

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Gran Morsi

I Just Want To Eat! 5/27/16 I Just Want To Eat! 5/27/16

Momosan Ramen and Sake: will the venture of Chef Morimoto change the ramen world?

So I finally made it to Momosan Ramen and Sake, the ramen joint from acclaimed Chef Morimoto. We went during the week, at 11:30am, right at the moment they opened and, surely enough, there was a line in front of it, but not long enough to prevent us from having a seat. However, thirty minutes later, the place was full. I liked the decor there: modern and warm, the walls being garnished with some of the dishes they serve there.

Dining room at Momosan Ramen and Sake in NYC, New York

Counter at Momosan Ramen and Sake in NYC, New York

Ducks at Momosan Ramen and Sake in NYC, New York

We got seated at the bar, in front of ducks that look very appetizing. We started off our meal with tsetsunabe pork gyoza that came on a skillet, sizzling. They poured on it a scallion and ginger sauce, as well as some soy sauce. At first, I thought that the ginger would be overpowering, but it was not the case at all and this dish was delicious, very tasty.

Tsetsunabe pork gyoza at Momosan Ramen and Sake in NYC, New York

Then, I wanted to try their kakuni bao or braised pork belly bun. I appreciated the fact that they proposed only one piece so I could try it without stuffing my face...it was really good: there was a nice proportion meat to bun and the pork belly was deliciously fatty.

Pork bao at Momosan Ramen and Sake in NYC, New York

Then came the ramen. I noticed that they offered two sizes for most of them, small and large, that is a good idea, especially if you have a small appetite or you want to try few dishes. Jodi went for the Tonkotsu ramen, that is made with pork broth, pork chashu (pork belly), aji-tama (soy marinated egg), takana (mustard greens), kikurage (wood ear mushrooms), scallion, toasted seaweed (branded) and garlic oil.

Tonkotsu ramen at Momosan Ramen and Sake in NYC, New York

Egg and pork in tonkotsu ramen at Momosan Ramen and Sake in NYC, New York

Noodles in tonkotsu ramen at Momosan Ramen and Sake in NYC, New York

On my side, I went for the tsukemen, an interesting soup that came with two bowls: one with a hot pork broth that had chunks of pork belly and one with cold noodles, pork chashu (pork belly), aji-tama (soy marinated egg), takana (mustard greens), menma (toasted bamboo shoot), scallion, toasted seaweed, garlic oil and lime. They explained to me that, the way to eat it is by dipping some of the ingredients in the bowl with noodles in the broth. However, they advised me not to pour the broth in the bowl with noodles because it would throw off the texture. So I followed they advice...As the noodles were cold, dipping them in the hot broth gave a sort of contrast in temperature that was quite interesting, half way between a cold ramen and a hot one.

Tsukemen ramen at Momosan Ramen and Sake in NYC, New York

Pork broth in Tsukemen ramen at Momosan Ramen and Sake in NYC, New York

Egg and pork in Tsukemen ramen at Momosan Ramen and Sake in NYC, New York

Noodles in Tsukemen ramen at Momosan Ramen and Sake in NYC, New York

If i had to compare both soups, I preferred my broth that was fattier and tastier, but overall both were good. Are these as good as Zundo-Ya or Ippudo? No, but I think that Momosan Ramen and Sake has its place in New York.

Enjoy (I did)!

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Momosan Ramen & Sake

I Just Want To Eat! 5/25/16 I Just Want To Eat! 5/25/16

Print Restaurant in the Ink48 Hotel: just a hotel restaurant?

Located in the Ink48 hotel in what used to be a printing factory, Print is a true find. Serving seasonal ingredients, this off the beaten path restaurant opened in 2010 does not have the feel of being the restaurant in a hotel and truly stands out on its own. Its rustic and at the same time modern decor contributes to this feeling: wooden tables, pieces of wood representing the printing factory, as well as concrete walls creates a great atmosphere.

Print Restaurant in the Ink48 Hotel, NYC

Dining room at Print Restaurant in the Ink48 Hotel, NYC

Menu wise, I had a feast there and I admit that choosing dishes from their menu was tough, so many of them being mouth watering. At first, the waiter asked if I wanted bread and it was of course a yes. Well, the bread they are proposing is from the menu: a rosemary and olive fougasse (a fougasse is a type of French bread), served with homemade butter. It not only looked good, but was delicious, airy, the Rosemary not being too overpowering. The only problem with such bread is that you would eat it all of it and not the rest of your meal...

Olive and rosemary fougasse at Print Restaurant in the Ink48 Hotel, NYC

Then came the appetizers. Mixing flavors from all over the world, they offer, for instance, a blood orange salad with medjool dates, almonds, mache and a citrus vinaigrette, a very mediterranean dish.

Blood orange salad at Print Restaurant in the Ink48 Hotel, NYC

They also have sautéed chicken livers, served with roasted grapes, mushrooms and a balsamic reduction, a dish that chicken livers lovers would appreciate.

Chicken livers at Print Restaurant in the Ink48 Hotel, NYC

For the entrées, they have an impressive pork chop, served with hazelnuts and apples.

Pork chop at Print Restaurant in the Ink48 Hotel, NYC

As well as roasted duck breast and confit, accompanied by kumquats, endives, almonds and, again, blood orange. The only thing I did not like in that dish was the endive that was really bitter. Otherwise, the duck was fantastic, the breast being perfectly cooked, pink, and the confit also delicious.

Duck breast and confit at Print Restaurant in the Ink48 Hotel, NYC

With my meal, I chose a glass of Pinot Noir, Andrew Rich, Willamette Valley, Oregon 2013.

Glass of Pinot Noir, Andrew Rich, Oregon 2013 at Print Restaurant in the Ink48 Hotel, NYC

Last was dessert that I tasted with a decaf espresso.

The first one was a chocolate hazelnut torte that was sublime, being very chocolatey and having a nice crunch.

Chocolate hazelnut torte at Print Restaurant in the Ink48 Hotel, NYC

The second dessert was a bit disappointing. It was a banana pudding Charlotte that came with an espresso ice cream. I thought that the lady fingers were a bit dry and the pudding itself not very tasty.

Banana pudding charlotte at Print Restaurant in the Ink48 Hotel, NYC

It was a nice dinner and even a surprising one, especially considering that I was not expecting to find such place other there. Print is quite a good restaurant that is worth knowing and trying.

Enjoy (I did)!

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

I Just Want To Eat! 5/23/16 I Just Want To Eat! 5/23/16

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!

Roast Homestyle Chicken in East Harlem, NYC

Dining room at Roast Homestyle Chicken in East Harlem, NYC

Kitchen at Roast Homestyle Chicken in East Harlem, NYC

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.

Jalapeno corn bread at Roast Homestyle Chicken in East Harlem, NYC

Then came the chicken in four different ways:

Buffalo wings, deliciously spicy:

Buffalo wings at Roast Homestyle Chicken in East Harlem, NYC

Fried chicken: although the coating was a bit overcooked and slightly hard, I enjoyed it, the chicken being perfectly cooked and moist.

Fried chicken at Roast Homestyle Chicken in East Harlem, NYC

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.

Rotisserie chicken at Roast Homestyle Chicken in East Harlem, NYC

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.

Signature sandwich at Roast Homestyle Chicken in East Harlem, NYC

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).

Sweet potato fries at Roast Homestyle Chicken in East Harlem, NYC

Vegetable medley at Roast Homestyle Chicken in East Harlem, NYC

Mash potatoes at Roast Homestyle Chicken in East Harlem, NYC

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)!

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

Roast Homestyle Chicken

I Just Want To Eat! 5/21/16 I Just Want To Eat! 5/21/16

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.

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.

Fried pork dumplings at Gunbae in TriBeCa

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.

Rice crust from bibimbap at Gunbae in TriBeCa

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!

GunBae

I Just Want To Eat! 5/19/16 I Just Want To Eat! 5/19/16

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.

Dining room at Jean-Georges in NYC, New York

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.

Bread basket at Jean-Georges in NYC, New York

Pretzel bread at Jean-Georges in NYC, New York

Swedish rye and olive and rosemary bread at Jean-Georges in NYC, New York

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.

Yellowfin tuna with yuzu and a garlic soy sauce at Jean-Georges in NYC, New York

Avocado on crispy rice at Jean-Georges in NYC, New York

Mushroom and bonito soup at Jean-Georges in NYC, New York

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.

Egg caviar at Jean-Georges in NYC, New York

For her first course, Jodi got the pea shoot dumplings, served with black pepper and sweet soy.

Pea shoot dumplings at Jean-Georges in NYC, New York

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.

Diver scallops at Jean-Georges in NYC, New York

For Jodi, it was the market mushroom salad with wild greens and herbal pine nut dressing, one of her favorite dishes of the evening.

Market mushroom salad at Jean-Georges in NYC, New York

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.

Frog legs at Jean-Georges in NYC, New York

Young garlic soup at Jean-Georges in NYC, New York

For Jodi, another favorite for her: green asparagus with morels and asparagus jus.

Green asparagus and morels at Jean-Georges in NYC, New York

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.

Turbot with Château Chalon Sauce at Jean-Georges in NYC, New York

For Jodi, it was the Roasted market carrots served with avocado, sprouts and seeds.

Roasted market carrots with avocado and sprouts at Jean-Georges in NYC, New York

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.

Lobster tartine at Jean-Georges in NYC, New York

For Jodi, it was the parmesan risotto served with crispy artichokes, lemon and parsley.

Parmesan risotto at Jean-Georges in NYC, New York

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.

Broiled squab and foie gras at Jean-Georges in NYC, New York

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.

Spring vegetables with green curry at Jean-Georges in NYC, New York

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.

Riesling , Cabinet, Vollenweider Wolfer Goldgrube, Mosel, Germany 2014 at Jean-Georges in NYC, New York

Before dessert, they brought us a palate cleanser made with a sablé topped by a grapefruit meringue and champagne sorbet that for sure delivered.

Sable with grapefruit meringue and champagne sorbet at Jean-Georges in NYC, New York

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...

Chocolate dessert tasting at Jean-Georges in NYC, New York

To cut the sweetness of the chocolate, they also brought a macadamia nut milk that was surprisingly delicious and did it thing.

Macadamia nuts milk at Jean-Georges in NYC, New York

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.

Tropical dessert tasting at Jean-Georges in NYC, New York

With our desserts came some chocolates (cherry blossom truffles, chocolate caramel truffles and kirsch truffles):

Chocolates at Jean-Georges in NYC, New York

Some chocolate ganache with green tea powder and yuzu gel:

Chocolate ganache and yuzu gelée at Jean-Georges in NYC, New York

As well as the house rhubarb pie and housemate marshmallow:

House rhubarb pie and housemate marshmallow at Jean-Georges in NYC, New York

Last, before we left, they gave us a little bag containing some chocolates:

Bag with chocolates at Jean-Georges in NYC, New York

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!

Jean Georges

I Just Want To Eat! 5/17/16 I Just Want To Eat! 5/17/16

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.

Dining room at Ramen Zundo-Ya in NYC, New York

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.

Ajitama ramen at Ramen Zundo-Ya in NYC, New York

Cured egg in Ajitama ramen at Ramen Zundo-Ya in NYC, New York

Thin straight noodles in Ajitama ramen at Ramen Zundo-Ya in NYC, New York

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.

Zonbunose ramen at Ramen Zundo-Ya in NYC, New York

Cured egg in Zonbunose ramen at Ramen Zundo-Ya in NYC, New York

Thick-wavy noodles in Zonbunose ramen at Ramen Zundo-Ya in NYC, New York

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.

Condiments for ramen at Ramen Zundo-Ya in NYC, New York

Red ginger at Ramen Zundo-Ya in NYC, New York

Spicy greens at Ramen Zundo-Ya in NYC, New York

Sesame seeds at Ramen Zundo-Ya in NYC, New York

With our ramen, we also ordered some pan-fried pork gyoza that are delicious and had a nice char on one side.

Yasai gyoza at Ramen Zundo-Ya in NYC, New York

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!

Zundo-Ya

I Just Want To Eat! 5/15/16 I Just Want To Eat! 5/15/16

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.

Dining room at Katsu Hama in NYC, New York

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.

Pork gyoza at Katsu Hama in NYC, New York

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.

Agedashi tofu at Katsu Hama in NYC, New York

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.

Tonkotsu ramen with fried chicken at Katsu Hama in NYC, New York

Tonkotsu ramen at Katsu Hama in NYC, New York

Fried chicken in tonkotsu ramen at Katsu Hama in NYC, New York

Toppings for the tonkotsu ramen at Katsu Hama in NYC, New York

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!

Katsu-Hama

I Just Want To Eat! 5/13/16 I Just Want To Eat! 5/13/16

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...).

Dining room 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...

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!

Gigino Trattoria

I Just Want To Eat! 5/11/16 I Just Want To Eat! 5/11/16

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.

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)!

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

Maison Kayser

Gansevoort Market