Open face sandwiches are nothing new: there are few in American cuisine, like the Kentucky Hot Brown (that you can have at Bar Americain, the Midtown joint of Chef Bobby Flay - I recommend a nap after that), or the tartines served at Le Pain Quotidien or Maison Kayser. But I have never see anything like what Duran Sandwiches proposes: small open face sandwiches with a wide variety of combination, probably 30 different kinds, made daily.
Meaning beautiful summer in Japanese, Natsumi Tapas, located in Gramercy, is a true find. No, it is not a Japanese/Spanish fusion, but rather a Japanese/Italian fusion restaurant. It is just that people understand what tapas means better: small plates. Great concept in this modern Japanese kitchen, result of the collaboration between Barbara Matsumura and Chef Haru Konagaya, formerly from Haru.
One of my friends, Abe, who was born in India kept talking about a South Indian restaurant in Curry Hill called Kokum, taking its name from a plant whose fruit can be used in the kitchen. Little did I know that it was one of the ventures of Michelin Star Chef Hemant Mathur who already satisfies hungry crowds in places like Haldi or Dosai; Chef that I met a couple of times and, again this time at Kokum. So I was really excited to see what this place was about.
Times Square is not really a reference when it comes to dining places and I am not talking about 9th Avenue that has great places, but more the heart of Times Square that starts on 8th avenue (Port Authority) and 6th avenue. There used to be Urbo, a quite good restaurant that opened end of 2014 and closed recently (so sad). So, luckily, few weeks ago, KungFu Kitchen opened a Chinese restaurant that serves some pretty good food. We went a couple of times and I was never disappointed.
North Square is probably the kind of restaurant you have no idea exists. Located on the North square of Washington Square Park, this medium size restaurant is really a true find, although my first impression of the place was negative, the patrons being of a certain age, not that I have anything against it, but it definitely gave a certain vibe. Well, eating there changed my mind and I have to admit that I am looking forward to going back. The service was also on point and they addressed an issue with one of my dishes with great professionalism.
So I was craving a burger and as we were near Grand Central Terminal, I proposed to go to Smith and Wollensky, the famous steakhouse located Midtown East. Alright, this was not our first time: we went there few years ago and still remember the rude waiter who served us as well as the average steaks we got: definitely not on top of my list, but I was thinking that perhaps, being a steakhouse, they would have a killer burger.
If you want to experience what a brasserie in Paris can offer you, Cafe 123 is your spot: classic dishes and rude service characterize this French restaurant located in the heart of Times Square, where theater goers can enjoy a good meal. Yes, you can feel that this reasonably priced joint attracts lots of tourists and pre/post theater people, especially when you arrive in a packed restaurant that becomes empty after 8pm...
Flaming Kitchen is a Chinese restaurant located in Chinatown. I guess the name Flaming Kitchen, especially the first word, could also refer to the heat typically found in Szechuan cuisine; but don't be afraid: if you do not like spicy food, they can tame down the heat or you can pick some dishes that will satisfy your palate. This place is big, with the top floor having the perfect private room for parties.
There are places I go to where I am thinking: Damn, I wish I had such place in my neighborhood! Padoca is one of them. Meaning “neighborhood bakery” in São Paulo, this bakery opened a little over a year ago, pure product of Marina Halpern and Pastry Chef Rachel Binder, offering specialties inspired from Marina's Brazilian roots and Rachel's Israeli experience gained when living in Israel. I should mention that both of them had already an impressive exposure to the culinary world, Marina Halpern at The Dutch and The Mark, and Pastry Chef Rachel Binder at Maialino, Savoy and Tabla, credentials that surely helped them in this adventure.
If you are familiar with the blog, you probably remember that I have rediscovered bone marrow at Noma in Copenhagen a couple of years ago. Since then, I have been looking for it and enjoying it, whether on a steak (like at American Cut by Marc Forgione or STK) or on a burger (at The Brazen Fox). So, my next target was Swine and their bone marrow and brisket burger.
I discovered The Cannibal few years ago, at The Gotham West Market, where I noticed their bone marrow that I kept in mind since then, thinking that I should definitely go back to try it. And I did...I went to their main location, on the East side, for lunch. As I entered, I noticed a large selection of beers, some of them being fairly old.
Located across from the New York Academy of Art, Tutto Il Giorno is an all Italian restaurant serving Southern Italian cuisine, cooked by Chef Nicolas Reisini, a Northeastern native. I thought it was a small place for two reasons: first, by looking at the facade and second, because of the lack of spots for reservation on Opentable, the few times we tried to go there. I was wrong: it is a fairly big place, long, with high ceilings and a minimalist decor, that celebrates nature.
It has been a while since I wanted to go to Bubby's in TriBeCa for dinner, especially after I tried their brunch at their location in the Meat Packing District. So we went there, on a Friday night and I was really surprised to see that many people with their kids there. I like the place: quite rustic with an interesting vibe.
I love steaks and was looking for a more original steakhouse, far from the classic restaurants when I stumbled upon Prime and Beyond, a Korean steakhouse. I did not know what to expect there, thinking about maybe a large piece of meat marinated like a bulgogi, prior to being grilled or broiled. It was not really that and I'll explain in few minutes. First, I should talk about the decor that was different from the dark and leathered decor of classic steakhouses. It is not a big place for sure, with a small dining room overlooking the opened kitchen where the magic happens. Well, the magic also happens downstairs where one can see the dry-age room: apparently, they dry-age their steaks for 50 days minimum and they also propose wet-age cuts such as the ribeye.
Altright, so I might have found another great Italian restaurant in TriBeCa: Pepolino. Named after a variety of thyme that grows in Tuscany, this casual restaurant serves Tuscan cuisine in a rustic setting. And this place was definitely crowded when we went on a Friday to have dinner at 9pm. So crowded that we ended up in their heated outside seating area that in fact I liked, the noise level being very low and less crowded than their two dinning rooms.
I rarely go to the Financial District for a meal, this area not really being a synonym for dining, being mostly a business area. But, for a steak, I am ready to make another exception, following my last outing to Delmonico couple of months ago. That's how we found Reserve Cut, a stunning kosher restaurant that I admit was difficult to find (I always get lost in that area, but thanks to my phone and Google Maps, I was able to make it...). This place is impressive: huge, elegant with a modern decor that definitely differs from classic steakhouses, one dining room separated from the other by an amazing wine cellar.
Shake Shack is quickly expanding and I am not going to complain about it. Several weeks ago, they opened a new location on 36th and Broadway and I see that as a blessing as their location near Times Square is always crowded. Although this one might be too soon. Their burgers are fantastic and, with others like Five Guys, they set the expectation for a great burger. No more grey tasteless meat: what the crowd wants is a tasty burger made that not only looks, but tastes like meat. We went there on a Saturday before 12pm and I was glad we were early as this place started to get packed as time passed.
