The Brooklyn Tree in New York

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

What I love about Brooklyn is that there are plenty of restaurants that are true neighborhood gems, thinking more about giving back to the community than making huge profits. The Brooklyn Tree is one of them. Inspired by the book “A Tree Grows in Brooklyn” written by Betty Smith, which is set in East Williamsburg, Chef Patrick Quinn crafted a menu with dishes that are a nod to the book, such as meatloaf, pickles or iced coffee. 

It is a small place, with a casual yet warm setting that is dominated by a painting of a tree with Brooklyn in the background.

We tried quite a lot of dishes and I admit that there was none of them that I thought was not good. Here is what we got:

For drinks, we tried their ginger mint tea, honey lemonade (you really get the taste of honey) and iced coffee that is inspired from the book and made with coffee from Café du Monde in New Orleans (it is a mix between coffee and chicory - in the book, as they have no money, they drink chicory as it is cheap). 

We started our meal with gazpacho, a perfect cold soup for the summer. It was made with heirloom tomatoes, english cucumber, toasted coriander.

Then, we tried their cheese puffs that were spectacular! They were ricotta fritters served with a sweet pepper and peach jam. Not greasy, they were really addictive.

Then was the tomato and cucumber salad. I was surprised about the size of the bowl as, for $8, it was quite big and know that it is not just tomatoes and cucumber: it has seasonal greens and crispy chickpeas with a tahini dressing. These crispy chickpeas were great, giving a bit of originality, as well as a nice crunchiness, on top of the one given by the cucumber.

With salads, you can add a side of meat or veggie loaf, or chicken. I decided to try their meatloaf, a comfort food that I rarely tried. It was served with a red pepper glaze that elevated the dish. It was delicious, dense, with a nice crust.

Next were two sandwiches. The first one was something Chef Quinn is working on: a buffalo chicken schnitzel with sugar snap slaw (that can also be ordered as a side). It was succulent: served on a muffin, the chicken was perfectly cooked and moist. And I love the crunchiness added by the slaw. I just wished it was spicier.

The second one was their signature burger, made with grass-fed beef with aged white cheddar, smoked tomato aioli, seasonal greens and house pickles. The bread was also an English muffin. When you order a sandwich, you get a side and we got the sweet potato fries, served with an avocado ranch sauce that was a perfect pairing.

That burger was sublime: the thick patty was perfectly cooked medium, juicy and tasty. There was also lots of cheese and also some crispiness from the pickled vegetables. 

In fact, we also tried their pickled vegetables separately from the burger and they are a nice addition to a meal.

I loved the food and atmosphere at The Brooklyn Tree: I wish I had such a restaurant in my neighborhood. Chef Patrick Quinn is doing a great job creating dishes that make you want to come back. I should mention that the products used at The Brooklyn Tree are sustainable, from local purveyor, surprising considering their reasonable prices. So, it shows that you do not need to over-pay to get sustainable quality food. 

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 Brooklyn Tree

Romagna Ready 2 Go in Greenwich Village, NYC

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

Located on Bleecker in the heart of Greenwich Village, Romagna Ready 2 Go is an amazing restaurant where Chef and owner Lorenzo Lorenzi serves authentic Italian food straight from the Emilia-Romagna region in Italy. Chef Lorenzi designed the restaurant, that is divided in two main areas: the dining room, with its brick walls and various tools hanging there, as well as the covered garden interestingly decorated with things like his grandfather’s original racing bicycle painted with the colors of the Italian flag, an every day reminder of his home country and his family.

Food wise, we were there for a treat, with specialties that transported us, for a moment, to Italy. We started off with the rimini piadine, a traditional flatbread from the Emilia-Romagna region, simply made with white flour, olive oil, salt and water. This was like a sandwich made with prosciutto, arugula and stracchino cheese. It not only looked fantastic, but was succulent: the ingredients tasted fresh, there was a nice amount of prosciutto and that bread was spectacular, slightly crispy. I could definitely eat this every day (they have 22 different choices of piadina)!

The second appetizer was the bruschetta al pomodoro, that is tomato, garlic, oregano and olive oil on a toasted slice of bread. A classic perfectly executed.

Then came the pasta course, all homemade. First was the Lasagna della Nonna or Grandma's lasagna, probably one of the best lasagna I had in a while. The pasta itself was delicious, with no need for a knife to cut through. And then, there was a generous amount of meat and sauce. 

The next pasta course was the panzerotti al porcini, a sort of ravioli that looks like a calzone, stuffed with mushrooms and served with a cream that has a hint of truffle (I guess oil). It was another hit: first, when the dish came, we could smell the truffle. And then, the first bite was divine, giving a rush of mushroom flavors. The panzerotti itself was sublime, perfectly cooked and soft, even on the edges that I find sometimes a bit hard.

The last dish was the octopus alla griglia spruzzato all'aceto balsamico di Modena or octopus broiled and grilled with a secret balsamic vinegar sauce. The octopus looked fantastic and was well cooked, being not rubbery at all. It was good, but I thought that the vinegar overpowered a bit the dish.

To accompany the meal, I got a glass of Sangiovese Doc Le More 2014:

We left full and satisfied after a fantastic meal. Chef Lorenzi is truly talented and serves and amazing food in a setting that will make you forget that you are in the heart of Manhattan.

Enjoy (I did)!

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

Romagna Ready 2 Go

Caviar and Chocolate, an association from Petrossian and La Maison Du Chocolat

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

Caviar, chocolate and champagne: aren't these three names synonymous of a luxurious meal? That is what was on the menu of an event hosted by Petrossian, in association with La Maison Du Chocolat, in the presence of Alexandre Petrossian, from the famous caviar purveyor family, and Nicolas Cloiseau, the Chef behind the incredible creations of the chocolatier. 

In this stunning setting, I have not only enjoyed some delicious amuse bouche from Petrossian's Executive Chef Richard Farnabe, but also the result of the collaboration of these two famous establishments. 

Here is what I tried:

Vodka caviar marshmallow (Petrossian):

Salmon and cream cheese lollipop with a beet mousse (Petrossian):

Chocolate ganache tart (La Maison Du Chocolat):

Macarons from La Maison Du Chocolat (the white one was made with praline that is one of my favorite flavors):

And then, I could try their extravagant trio: caviar, vodka and chocolate, that you can also taste in a limited edition called Chocolate Vodka & Caviar, featuring two different kinds of chocolates:

The Vodka and dark ganache chocolate: for this, Chef Cloiseau used Petrossian 's premium vodka and made a ganache with it. When eating it, you get first a crisp flavor, and then feel the warmth of the vodka. 

The second chocolate was a dark ganache caviar. For this one, Chef Cloiseau used Ossetra caviar for its nutty and buttery flavor. He paired it with the nuttiness of the praline and, on top, put a caviar ganache that gave a taste of the sea. 

Then, Chef Cloiseau made an exclusive treat for the evening: a macaron with caviar ganache topped with a green apple whipped cream and caviar.

Et Voila:

And as I mentioned at the beginning of the post, there was champagne...And not just one bottle, trust me!

This was a great event and I was really please to meet Chef Cloiseau and hear Alexandre Petrossian talk about the collaboration between Petrossian and La Maison du chocolat. Pairing chocolate and caviar is a very creative idea and it works! Bien joué, Messieurs!

Enjoy (I did)! 

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

Brunch at Beauty and Essex in The Lower East Side

Beauty and Essex is for sure an interesting place. You would think, looking from outside, that it is a pawn shop, but the door in the back opens up to an incredible space were multi ethnic food crafted by Chef Chris Santos. Yes, the dining room is spacious and elegant. 

They also have multiple private dining rooms like the one I saw in the back of the first floor.

Food wise, the brunch menu had so many dishes that looked fantastic, showcasing the inspiration of the Chef, that choosing was difficult.The menu is organized in such a way that it is a progression, especially if you share (most of the dishes come in quantity of three and, if you share, they can make it four), keeping the theme of the pawn shop: first are the "sweet thing and starters", then "jewels on toast", "featured items", "accessories " and desserts. 

So we opted for an appetizer: their vanilla beignets with raspberry jam. These small beignets were fantastic: not doughy, they were cooked all the way through, delicately smothered with powdered sugar and filled with a delicious raspberry jam that was not too sweet. 

Then, Jodi ordered their scrambled eggs toast that was served with zucchini, eggplant and tomatoes. It is supposed to have burrata in it, but I admit that it was unnoticeable...

It was good, but not as good as my lobster tacos that were definitely worth it. The beer batter Maine lobster was very good: the lobster itself was perfectly cooked and the fried batter crispy. I thought it was a perfect take on fish tacos. I should mention that it was served with a red cabbage slaw and a poblano crema. 

That was a great brunch! The food was delicious, well presented on the plate and the place fun. Service wise, it was also on point, making the whole experience enjoyable. Would I go back to Beauty & Essex? Certainly and this time, I would try their burger, chicken biscuit bites or huevos rancheros with short ribs. Well, I told you choosing a dish was difficult 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!

Beauty & Essex

Sammy's House of BBQ in Times Square, NYC

Last Friday, I was walking on 44th street toward 8th Avenue when I noticed Sammy's House of BBQ, a new restaurant in the heart of Times Square. I love BBQ so I could not resist and convinced Jodi that we needed to go there for lunch the next day. I thought the place would be busy, even if we went at around 1:30pm, as Times Square is always packed with tourists, but was surprised to see that place fairly empty. It is a big place with three main dining rooms: one in the front, one in the back and one upstairs. The bar was not yet busy as they did not have yet their liquor license that should, apparently, be granted soon.

I love the decor there: simply rustic, with burlap used for the banquettes, making you think you are away from the city, in Texas. And also, when you go to a BBQ place and they have rolls of paper towel on the table, you know it is going to be messy and messy for a BBQ means good! Ever better are the various sauces, my favorite being the Saint Louis style BBQ sauce.

To start, we decided to go with fried green tomatoes, a dish that is not that often proposed in New York, except at Southern Hospitality not too far from there. Unfortunately, they came back few minutes after our order to let us know that they did not have any and we decided to go with the fried pickles that were quite good, especially dipped in a hot chipotle sauce. 

For her main dish, Jodi went for the mahi mahi tacos that were delicious: three tacos that were made perfectly, especially the fish that was well cooked and moist. It could have had a bit of crunch, but even without, it was worth trying it.

On my side, I decided to go with one of their samplers that comes with corn bread and two sides: you can choose between a choice of 2, 3, 4 or 5 meats that comprised of brisket, pulled pork, baby back ribs, smoked chicken and sausage. As I am a reasonable guy, I went for only 3... There, I chose the brisket (melting in my mouth and deliciously fatty), the pulled pork (fantastic, moist and with burnt ends that gave an even better taste) and the ribs (disappointing as they were dry). For the sides, I chose the tater tots (just ok) and the mac and cheese that was pretty good and very cheesy.

We left the restaurant full, with no space for dessert (although I do not know if they have any). Sammy's House of BBQ is a good place, not as good as Brother Jimmy's or Southern Hospitality, but much better than Virgil's, located a couple of block away. Their brisket is fantastic as is their pulled pork. I will probably go back there to try some other specialties such as the wings that I was close to order...

Enjoy (I did)!

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Sammy's House of BBQ

Bayou Bash with Top Chef Contestant Isaac Toups and Heluva Good!

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

Tonight, I got invited to a Bayou Bash with Top Chef contestant Isaac Toups and Heluva Good! This event that took place at Bourbon Street Bar & Grille was the perfect occasion to meet Chef Isaac Toups who was a contestant in the last season of Top Chef on Bravo TV. We not only talked about his experience on that show, but also about the food in Louisiana as well as New York, where he went to places like Gramercy Tavern or Roberta's for pizza, but also to some Indian places. I always appreciate successful Chef’s that are still modest and passionate about what they are doing. I could also see his love for Louisiana that translates into his food. 

This event was hosted by Heluva Good, to celebrate their new dip flavored with Tabasco brand that was just a bit spicy and delicious with the creations from Chef Toups that, looking at the recipes, were fairly simple to make and could, accompanied with one of the dips, stun your friends. There was:

Fennel grilled shrimp:

Smokey cauliflower:

Beef satay:

French onion dip with chips and veggies with the hot and spicy dip:

The food from Chef Toups was very good and had this surprising simplicity in terms of execution. I admit that the cauliflower was one of my favorites, that is a lot to say for me, being more a carnivore than a vegetarian...

With the food, I went for a Stella Artois beer.

And we also enjoyed a band that gave a nice Louisiana atmosphere to the party.

This was a great event thrown by Heluva Good, giving us the opportunity to think we were in Louisiana and not in the heart of Manhattan. Hosting this party with such a talented Chef as Isaac Toups was for sure a great move and an opportunity for food lovers like me to meet with him. And I can tell you: he is like on the show!

Enjoy (I did)!

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

Olma Caviar Boutique & Lounge on the Upper West Side, NYC

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

Caviar is an interesting product: reserved to only a few years ago and symbol of luxury and gourmet; it is now more and more popular and often present in restaurants dishes, more often used as a topping than standing on its own. Well, this may change and if you want to discover the many variety of caviars that are available, Olma Caviar Boutique & Lounge is for you as they offer various ways of tasting these luxurious eggs at good prices. Of course, the higher the quality, the pricier it will be, but imagine that, unless you go for caviar tasting platter shown below, priced at $55, you can try caviar on egg for as little as $5 a piece, up to $32 for a Beluga. I should mention that the latter is from South Korea, farm raised and Olma is the only company in the New York Metropolitan area to import farmed Beluga caviar. Owned by Edward Eliachov and partner Igor Eliachov, President of Olma Food, a company established in 2001 in Brooklyn, they not only sell, but also manufacture caviar. And if you do not like caviar, there are many other options as you will see in this post.

The place on the Upper East Side is an outpost of the one located in the Plaza Food Court. But, in this recently opened location, you can appreciate even more an elegant decor that is dominated by an amazing display: not only the display is amazing, but also what is inside...

We started with a glass of champagne, a generous amount for sure .

Then came the long awaited caviar tasting. It was composed of eight different kinds, sitting on a mini-blini with a touch of creme fraiche, in a progression from left to right, from the lower to the higher grade, progression that they suggested to follow. The four on the left side were from the US, while the four on the right side where from abroad. I truly appreciated that the plate came with a band where the names of each beautiful pearls were written, although I would have liked having also a description of each of them, so I could better compare. 

There was (from left to right - description provided by Olma):

Salmon red: red to orange role, firm, glistening eggs with fresh, juicy crunch

Bowfin caviar: distinctive mildly tangy flavor.

Paddlefish black:  similar to Sevruga, from the Spoonbill fish, dark gray to black roe, with nice salinity.

Hackleback:  from Hackleback Sturgeon, black or dark gray glistening eggs, firm with a nutty taste.

White Sturgeon: slightly firm but delicate texture.

Russian Siberian Aurora: similar to Beluga, high quality, from Siberian sturgeon.

Russian Osetra Karat: delectably fresh and fruity, warm brown to dark gray color, firm and juicy, distinctive flavor.

Beluga: extremely mild, buttery and unique full-flavored aftertaste, large pearly light gray grains, firm, clear and glossy.

That was really good and I liked the fact that I was able to try one after the other, the texture and taste differing from one another. If you do like caviar, as I mentioned before, they have multiple options, such as foie gras, duck, crab, as well as salmon that I tried in a sandwich: the salmon lox sandwich composed of a generous portion of lox, cream cheese, arugula and tomato in a deliciously soft and crispy French baguette.

As well as a cheese platter composed of goat cheese, provolone, cheddar, manchego, grapes and nuts.

This was definitely a good meal and a nice discovery. I love the fact that I got to try all this delicious caviar this way. Olma Caviar Boutique & Lounge on the Upper West Side is a good place to know whether you are a gourmet or a curious. And if you are none of those, you can still enjoy some delicious food in an elegant setting.

Enjoy (I did)!

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Olma Caviar

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. So, I like the ambiance there and having some good all American comfort food. 

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. 

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

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

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.

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

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.

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.

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

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.

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

Jodi decided to go for the filet mignon:

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.

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...

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.

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.

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

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...

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.

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!

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. 

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

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.

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.

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.

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.

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

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.

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

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.

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. 

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.

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.

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.

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.

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

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

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

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.

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

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...

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. 

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. 

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. 

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). 

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)!

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Turntable Chicken Jazz

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.

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.

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. 

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.

Here are other dishes I tried:

Rice pulao and vegetable biryani:

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

Delicious tandoori chicken:

Fish vindaloo (spicy):

Spinach fritters (my least favorite):

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

As well as naan:

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)!

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Utsav

Halifax in the W Hotel in Hoboken, NJ

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

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.

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.

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. 

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

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.

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.

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.

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.

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

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. 

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

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.

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.

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.

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.

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

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).

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

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. 

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)!

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Halifax

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.

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.

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.

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.

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. 

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. 

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:

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

Jodi went for her favorite flavor: coconut.

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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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. 

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. 

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.

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. 

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. 

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

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.

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

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.

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. 

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

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. 

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

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. 

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...

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. 

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. 

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. 

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.

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)!

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Russet

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. 

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.

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. 

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

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...

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

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.

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. 

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. 

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.  

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. 

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

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. 

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...

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. 

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

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

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. 

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

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. 

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. 

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)!

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Print