I Just Want To Eat! 12/23/16 I Just Want To Eat! 12/23/16

Cafe Triskell in Long Island City

We were back to Long Island City, looking for a place to have lunch and found Café Triskell, a French crêperie coming straight from Brittany from where the owner, Philippe Fallait is from. And I have to say that it felt like a little corner of France, miles away.

Chef and owner Philippe Fallait from Cafe Triskell in Long Island City

We were there for crêpes and did not even consider any other dishes, although I regretted not ordering the escargots that the table next to us were eating with much pleasure. No, we went for their buckwheat crêpes. Jodi chose the pear, aged goat cheese, honey (without almonds) one, that was served with a small salad.

Pear and goat cheese crepe at Cafe Triskell in Long Island City

I went for the ham, egg and cheese.

Ham, egg and cheese crepe at Cafe Triskell in Long Island City

Both crêpes were delicious, very slightly crispy. In Jodi's crepe, I loved the combination of the sweet and savory. With mine, it was quite a classic crepe, very good, with a perfectly made sunny side egg, but I wish there was a bit more ham. Despite this, I would recommend it.

Butter and sugar crepe at Cafe Triskell in Long Island City

For dessert, we both got the butter and sugar crepe that was fantastic: sweet, very buttery and delightfully crispy.

We had a great lunch at Café Triskell and I would definitely go back there as I think it is one of the best crêperies in New York, staying very classic and not trying to make crazy combinations. I surely recommend it

Enjoy (I did)!

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

Café Triskell

I Just Want To Eat! 12/21/16 I Just Want To Eat! 12/21/16

Numero 28 Pizzeria in The East Village

I was recently invited at Numero 28 Pizzeria in the East Village. I already know this pizza place as I went to their original location on 28 Carmine St, location that gave its name to the place. Little did I know that they had that many locations, including Miami and London! We were there for lunch and the place was quiet until later, prompting me to think that we were really early...I liked the atmosphere that is rustic and warm, with the staff speaking Italian to add to the ambiance.

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

Facade at Numero 28 Pizzeria, NYC, New York

Dining room at Numero 28 Pizzeria, NYC, New York

In the back is their wood fire oven that would make an amazing pizza later on. While waiting for our food, I decided to try one of their sodas: a San Pellegrino Chinotto a quite bitter drink made with Sicilian Chinotto oranges.

San Pellegrino Chinotto oranges at Numero 28 Pizzeria, NYC, New York

We started off our meal with some classic Italian dishes: meatballs

Meatballs at Numero 28 Pizzeria, NYC, New York

as well as eggplant or Parmigiana di melanzane:

Parmigiana di Melanzane at Numero 28 Pizzeria, NYC, New York

Both were sublime: the meatballs were not dry and tasty, smothered in an incredible tomato sauce that I also ate with their homemade focaccia. The eggplant were also very good, sliced thin, so fully cooked and soft, melting in my mouth.

Focaccia at Numero 28 Pizzeria, NYC, New York

But then I got to see them make our pizza in their wood fire oven. What I like at Numero 28 Pizzeria is the fact that they offer different sizes, from the round personal one to the long medium or large, with half and half possible for the medium or three different choices for the large one.

Cooking the pizza in a wood fire oven at Numero 28 Pizzeria, NYC, New York

Pizza in the making at Numero 28 Pizzeria, NYC, New York

We decided to go with two of their best sellers on a medium pie (half-half). The first one was the DOC, made with a San Marzano tomato sauce, cherry tomatoes, fresh basil and mozzarella. The second one was the Numero 28, made with speck, mozzarella, mushrooms and truffle cream. The size of the pizza was spectacular and it was only the medium: I cannot imagine how the large one is. I looked beautiful and our noses were filled with the smell of truffle. Both were delicious, the Numero 28 having lots of speck on it with the truffle cream not being overpowering. The DOC, simpler was also fantastic, from the tomato sauce that was phenomenal to the large amount of cheese. I should add that the crust was thin in the center, puffed up on the outside and deliciously crispy.

Medium pizza at Numero 28 Pizzeria, NYC, New York

DOC pizza at Numero 28 Pizzeria, NYC, New York

Numero 28 pizza at Numero 28 Pizzeria, NYC, New York

Last was dessert. We went with their homemade tiramisu that was sublime: creamy, light and not too sweet, with the lady fingers properly soaked in coffee.

Tiramisu at Numero 28 Pizzeria, NYC, New York

It was perfect with an espresso...

Espresso at Numero 28 Pizzeria, NYC, New York

This was great meal. Numero 28 Pizzeria offers great food and their pizzas are delicious. I would certainly go back and probably try, this time, their pasta that is homemade.

Enjoy (I did)!

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

Numero 28 Pizzeria Napoletana

I Just Want To Eat! 12/19/16 I Just Want To Eat! 12/19/16

Cafe Istanbul in Astoria, Queens

I was recently invited for a dinner at Cafe Istanbul, a restaurant on Steinway in Astoria that serves Mediterranean, Egyptian and Turkish cuisine. Opened over two months ago, this place is the dream come true of Mumbai native, Sonny, who spent 18 months creating this place, making it comfortable and very open.

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

Dining room at Cafe Istanbul in Astoria, Queens

Cafe Istanbul is a hookah lounge, so if you like a hookah during or after your meal, or just with a bite, this might be your spot. As I do not smoke, I did not try it, but saw many people there, enjoying it. Well, they may even have enjoyed their hookah desserts, that have exotic flavors like mango, orange of pomegranate. I never thought flavored hookah even existed.

Hookah at Cafe Istanbul in Astoria, Queens

In term of beverages, know that this is a halal restaurant, so they do not serve any alcohol. However, they offer great tea made with mint leaves. There is Moroccan (made with green tea), Egyptian (made with black tea) and Turkish. You can really taste the difference between each of them, not only by the color, but also the taste that goes from lighter (Moroccan) to stronger (Turkish).

Moroccan tea at Cafe Istanbul in Astoria, Queens

Egyptian tea at Cafe Istanbul in Astoria, Queens

Turkish tea at Cafe Istanbul in Astoria, Queens

Mint leaves in Egyptian tea at Cafe Istanbul in Astoria, Queens

Foodwise, we were there for a treat, prepared by Chef Fathi who is from Egypt. We started off with some hummus and babaganouj that we ate with some pita. These were delicious: the babaganouj had a delicious smokey flavor and the hummus a texture that definitely showed it was homemade. I loved the nice drop of olive oil in the middle that I mixed with these spreads while dipping my piece of pita.

Hummus at Cafe Istanbul in Astoria, Queens

Babaganouj at Cafe Istanbul in Astoria, Queens

Then, we got the cigars, called sigora boregi. They were made of feta cheese, parsley, dill, herb wrapped up in homemade Turkish phyllo. Some were just filled with cheese, and others with lamb as I told Sonny that I love lamb. It was very good, served with a homemade tahini sauce. The shell was hot and crispy, not too thick, and the filling melted. However, I could not really taste the lamb, whose flavor was too subtle, overpowered by the cheese that was predominant.

Lamb and cheese cigars at Cafe Istanbul in Astoria, Queens

Next were two salads: the Turkish shepherd salad, made with feta cheese, tomatoes, cucumbers and onions topped with parsley. And the fattoush salad, made with mixed greens.

Turkish shepherd and fattoush salads at Cafe Istanbul in Astoria, Queens

Fattoush salad at Cafe Istanbul in Astoria, Queens

Turkish feta salad at Cafe Istanbul in Astoria, Queens

But then came an appetizer I was really looking forward to try: the lamb liver. Cooked in a pan with just some oil, it reminded me the way my mom use to cook liver. Simple, but tasty. If you like liver, this is a dish I recommend.

Lamb liver at Cafe Istanbul in Astoria, Queens

But the lamb extravaganza did not stop there! I also got the lamb chops that were superb: these six pieces were well cooked, medium, and had a nice char. It was served with a delicious basmati rice that was prepared with saffron. The rice was moist and there was no need for any sauce on it.

Lamb chops at Cafe Istanbul in Astoria, Queens

For Jodi, Sonny prepared a vegetarian dish that was grilled vegetables.

Grilled vegetables at Cafe Istanbul in Astoria, Queens

Last was dessert. We got to try their version of creme brûlée that was topped with berries:

Berries creme brûlée at Cafe Istanbul in Astoria, Queens

As well as the almond pudding that had a slightly denser consistency of a panna cotta.

Almond pudding at Cafe Istanbul in Astoria, Queens

We had a great time at Cafe Istanbul: the food was good and there was a nice ambiance there. Even if you are not into hookah or even smoking, it is a good spot to have dinner and, if you are a bit put off by the smoke, you can go for an early dinner: it is worth 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!

Cafe Istanbul

I Just Want To Eat! 12/17/16 I Just Want To Eat! 12/17/16

Lunch at LobsterCraft in NYC, NY - Closed

We were walking on 33rd, behind Penn Station, when Jodi pointed out Lobster Craft a restaurant that specializes in ...lobster...and follows the success of a food truck operated by Captain Mike, a coast guard captain and licensed lobster fisherman.

More of a casual place, you order at the counter and your order will be ready in just few minutes. I decided to go for The Coastal, their classic lobster roll served on a toasted split-top roll baked daily. They use a whole lobster from Maine, from the claws to the tail, and for sure there is a lot of it. The lobster is topped with hot butter and a pinch of their secret seasoning. I thought that it was an ok roll, the lobster being slightly overcooked and needing a bit more butter. It came with some potato chips that were...good for potato chips.

Potato chips with lobster roll at LobsterCraft in NYC, NY

With the lobster roll, instead of a beer, I decided to go with a glass of Chardonnay, served on tap.

Glass of Chardonnay on tap at LobsterCraft in NYC, NY

I admit that I was a bit disappointed by LobsterCraft, expecting an outstanding roll, as good as Luke's Lobster or The Red Hook Lobster Pound. But it was not as good, just an ok roll.

Enjoy (...)!

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

LobsterCraft NYC

I Just Want To Eat! 12/15/16 I Just Want To Eat! 12/15/16

Fantastic Korean Fried Chicken Sandwich at OPPA in the Gansevoort Market

Being part of the food bloggers community is a great thing as you meet great people who enjoy good food, whether in a fancy restaurant or in a casual place. It is thanks to a blogger friend if mine, Malini, The Restaurant Fairy, that I discovered Oppa, a great Korean place in the new Gansevoort Market.

Counter at OPPA in the Gansevoort Market, NYC

Opta means "old brother" in Korean (yes, this is not the Greek one): it is an endearing name that girls in Korea use with their male friends. When going to Oppa, you need to know few things. First, it is own by the same people who own Bar Suzette in Chelsea Market where I went for dessert after this (I love their butter and sugar crepe). Second, it might only have five seats at the counter, you can just grab your food and go in the back of the Gansevoort Market, where there are large tables...and a piano. Lastly, if you order the chicken sandwich, they will mention to you that it takes 12 minutes. It is simply because they are using an incredible machine to cook it. So do not expect to see them fry the chicken!

So, the fried chicken sandwich is called the Busan Chicken Sandwich. It is composed, besides chicken, of a brioche (really good), pickles, daikon, lettuce and sesame leaf. And when you see them applying their sauce on the chicken, you start drooling.

Making Busan Chicken Sandwich at OPPA in the Gansevoort Market, NYC

And then, when it comes in front of you, it is hard to wait before having that first bite. And that bite is spectacular: that chicken is definitely the star there. It is crispy, moist and comes very hot. I love the sauce that is sweet and spicy (you can ask for less spicy). The brioche bread is perfect with it as not dense. I loved it so much that I went back two days later to eat more by the way...

Busan chicken sandwich at OPPA in the Gansevoort Market, NYC

If you prefer a lighter version and still want to eat that fantastic crispy chicken, you can get the Bulging Wings that are made with a Bulgogi Gochujanj Chili sauce. They not only look appetizing, they also taste delicious.

Buljang wings at OPPA in the Gansevoort Market, NYC

As Jodi does not like chicken, so she decided to go with a salad: Yache Dubu, made with vegetables, kimchi and sesame marinated tofu.

Yacht Dubu salad at OPPA in the Gansevoort Market, NYC

Yacht Dubu at OPPA in the Gansevoort Market, NYC

I still dream about this sandwich and wish there was an OPPA restaurant close to where I live. The Busan Chicken Sandwich is one of the best Korean fried chicken and even the wings are amazing. I definitely recommend it.

Enjoy (I surely did)!

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

OPPA

I Just Want To Eat! 12/13/16 I Just Want To Eat! 12/13/16

Fast-casual dinner at Tres Carnes near the Flatiron - Closed

I recently received a coupon to try Tres Carnes, a fast casual tex-mex restaurant with few locations in the city. We went to the Flatiron one and I admit that I was surprised as to how good it was, definitely better than the other restaurants in the same segment. It is not only due to the freshness of the ingredients, but also because of the slow cooked BBQ meat they serve. It is not a big place for sure, but we had no problem finding seats at the large table in the center of the dining room.

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

Food wise, I was surprised to see that, similar to ice cream or frozen yogurt places, they offer you to try some of the meat they serve and so, I tried the smoked brisket that was good, although not outstanding. But anyway, I decided to get a burrito called Carlito's Way, that not only contains brisket, but also smoked chicken, blackeyed-black beans, pico, radishes, cotija cheese and creme. Normally, there is rice, but I always prefer burritos without. It was quite a tasty burrito and I literally inhaled it, the two meats being a nice combination.

Carlito's Way burrito at Tres Carnes in NYC, NY

Jodi went for a vegetarian taco that had squash in it. It was made with a soft white tortilla.

Vegetarian taco at Tres Carnes in NYC, NY

As she did not have that many ingredients in her taco, they gave her a portion of rice and another of beans, a nice gesture I thought.

We also shared some guacamole and chips. I thought these were ok...

Tortilla chips at Tres Carnes in NYC, NY

Overall, it was a good meal: tasty with food at a reasonable price. I would definitely go back to Tres Carnes and try maybe another burrito, or build my own trying not to go overboard...

Enjoy (I did)!

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

Tres Carnes

I Just Want To Eat! 12/11/16 I Just Want To Eat! 12/11/16

Gazala's Place in Hell's Kitchen, NYC

I was really looking forward for our dinner at Gazala's Place in Hell's Kitchen, sometimes craving Middle Eastern cuisine. We found it walking one afternoon on 9th Avenue, seeing the owner, Gazala Halabi making some pita at the window.

Gazala's is quite a small place so don't be surprised to have your back on your neighbor's chair. For the time we arrived to the time we left, the flow of patrons continue to arrive and go, probably having the same cravings as we did.

They have a large menu, with quite classic items for this type of cuisine and so, we decided to go with their vegetarian sampler where we could pick five different items. Our picks were: hummus, babaganouj, tahini, falafel. Overall, it was ok and I thought even disappointing. The hummus and falafel were good, but the babaganouj and tahini had a weird taste...

Tzatziki at Gazala's in Hell's Kitchen, NYC

Babaganouj at Gazala's in Hell's Kitchen, NYC

Hummus at Gazala's in Hell's Kitchen, NYC

Falafel at Gazala's in Hell's Kitchen, NYC

We ate them with their paper thin pita I mentioned before, a pita that was delicious and slightly chewy.

We also got the potato cigars that are rolled pita stuffed with mashed potatoes, curry and other spices. I loved it: it was deliciously crispy on the outside and it reminded me the ones my family cooks but more in a triangle than a cigar shape (we call them "bestel").

Potato cigars at Gazala's in Hell's Kitchen, NYC

Then, we ordered a sort of Middle Easter pizza: the cheese pie. It was a made with pita dough, topped with homemade goat cheese and spices. This was pretty good and a perfect dish if you love goat cheese.

Cheese pie at Gazala's in Hell's Kitchen, NYC

But really, what we were looking forward to eat was the dessert: kenefeh. It is a shredded dough, topped with homemade sweet cheese, pistachios and (lots) of honey. This was huge, but not enough to justify a $14 dessert. I liked it as it was crunchy and gooey at the same time, and delightfully sweet.

Kenefeh at Gazala's in Hell's Kitchen, NYC

Although we liked some of the dishes at Gazala's, I admit that I was a bit disappointed by this place. For Middle Eastern cuisine, I really prefer Byblos that has some outstanding food, including a much better kenefeh!

Enjoy (I did)!

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

Gazala's Place

I Just Want To Eat! 12/9/16 I Just Want To Eat! 12/9/16

Lunch at Pershing Square in NYC, NY

As were were close to Grand Central Terminal and were not that thrilled about the choices in the food court there, we decided to go to Pershing Square, a restaurant that reminded me of a brasserie because of its decor. It was definitely beautiful, with lots of light thanks to the large windows.

Dining room at Pershing Square in NYC, NY

Food wise, they are apparently known for their breakfast, but what I wanted to try was their lobster roll that looked spectacular. Unfortunately, it felt short in delivering, mainly because the roll made it heavy, so heavy. There was a lot of lobster, but also lots of mayo...

Lobster roll at Pershing Square in NYC, NY

It was served with delicious homemade potato chips, cole slaw and avocado, as well as pickles.

Homemade potato chips at Pershing Square in NYC, NY

Cole slaw and avocado at Pershing Square in NYC, NY

Jodi got the seared tuna Nicoise salad that was superb. First of all, the presentation was beautiful, looking like a deconstructed Nicoise in a way, although the french beans, kalamata olives, cherry tomatoes were housed in the salad shaped like a nest. Then, the tuna was delicious, perfectly seared. I definitely recommend this dish.

Seared tuna Nicoise salad at Pershing Square in NYC, NY

Even if I did not like the lobster roll at Pershing Square, I would not mind going back there and trying some other dishes like the braised short ribs melt or their filet mignon au poivre.

Enjoy (...)!

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

Pershing Square

I Just Want To Eat! 12/7/16 I Just Want To Eat! 12/7/16

Bonnie's Grill in Park Slope, Brooklyn

Last Saturday, we went to Bonnie's Grill in Brooklyn, a restaurant that describes itself as a "hardcore burger and wings establishment". So I could not not go to this small place that has its charm, to try...burgers and wings.

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

Bonnie's Grill in Park Slope, Brooklyn, NY

Bar area at Bonnie's Grill in Park Slope, Brooklyn

Dining room at Bonnie's Grill in Park Slope, Brooklyn

I did not feel like trying one of their beers, bottled or draught, and went for a root beer, a soda that I discovered in this country and really like, especially with burger or pizza.

Barq's root beer can at Bonnie's Grill in Park Slope, Brooklyn

We started off with the mac and cheese, that they serve in a cup, great if you love mac and cheese but do not want to overindulge. It is made with three cheese, jalapeños (did not taste them) and bacon bites (I got a big piece of bacon in it). It was good, creamy and tasty.

Mac and cheese at Bonnie's Grill in Park Slope, Brooklyn

Next were the wings: I got a smaller portion considering that I wanted to try the burger to. I liked them: crispy on the outside, the chicken was moist, and the sauce delicious and mild, although I ordered it medium spicy.

Chicken wings at Bonnie's Grill in Park Slope, Brooklyn

Then came the burgers that were prepared on the grill behind the bar, filling the room with a nice scent.

Grill at Bonnie's Grill in Park Slope, Brooklyn

Jodi went for the spiced veggie burger with mushrooms, avocado and pickles, with fries; a fairly good veggie burger I would say.

Spiced veggie burger at Bonnie's Grill in Park Slope, Brooklyn

On my side, I went with the spiced black angus burger and just ordered some American cheese on top. The 8oz patty had a nice char and was juicy, slightly overcooked unfortunately (I asked for medium). But overall, it was a good burger and I was scared at first that the grilled bread would be dry based on how it looked, but it was not the case.

Black angus burger at Bonnie's Grill in Park Slope, Brooklyn

We had a nice lunch at Bonnie's Grill: the food was good and it had a nice atmosphere. It is definitely a place to know if you are roaming around in the neighborhood.

Enjoy (I did)!

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

Bonnie's Grill

I Just Want To Eat! 12/5/16 I Just Want To Eat! 12/5/16

A dinner a Bettola, an Italian restaurant on the Upper West Side with an interesting story!

I was recently invited at Bettola, an Italian restaurant located on the Upper West Side with a fantastic background story. This place is under new management since May of this year and I would say a colorful management. It all started in a ski trip where co-owner Giga Leszay met a rockstar turned Chef Vlado Kolenic. Yes, you heard well: rockstar turned Chef. Vlado was the lead singer of Taktici, a popular band in former Czechoslovakia that defected from the iron curtain at the end of the 70s. This is an incredible story that you can find here, on this short video. When Giga saw an opportunity to take over the ownership of Bettola, she did not hesitate and reached out to Vlado, as she needed a new Chef.

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

Dining room at Bettola on the Upper West Side, NYC, NY

I like the place: warm, it definitely has this neighborhood feel that Giga and Vlado are shooting for, ensuring that people have a good time there. What I like is that they are not trying to be the best Italian in New York, but simply provide a nice experience to their patrons. But don't get me wrong, their food, although not 100% Italian, is quite good. And I am even amazed by it considering how tiny their kitchen is!

Chef Vlado Kolenic at Bettola on the Upper West Side, NYC, NY

Here is what we tried:

Crab balls, a take on Italian meatballs with simply crab...balls served with marinara sauce (small tasting portion):

Crab balls at Bettola on the Upper West Side, NYC, NY

Eggplant Napoleon, roasted eggplant, tomato and mozzarella, baked In their wood-burning oven:

Eggplant Napoleon at Bettola on the Upper West Side, NYC, NY

I should in fact mention that they have a wood fire oven that they were able to get through a grandfather clause, as the construction of new wood-burning ovens is restricted. There, they cook also the meatballs as well as pizza. And we tried one: the Bianca, made with mozzarella, parmesan, mushrooms and truffle oil. Definitely a great pizza, thin in the center, with nice charred bubbles on the outside.

Wood fire oven at Bettola on the Upper West Side, NYC, NY

Pizza bianca at Bettola on the Upper West Side, NYC, NY

Next was the Wise Guys Bolognese, homemade fettuccine with meat sauce: simply delicious and comforting.

Wise Guys Bolognese at Bettola on the Upper West Side, NYC, NY

Shrimp Prosecco, that are served with a sauce that has coconut milk in it, and with Israeli couscous.

Shrimp prosecco at Bettola on the Upper West Side, NYC, NY

As we were talking about seafood with Vlado, he insisted that I try the scallops that he crusts with rice flour for some extra crunch. Of course, I could not refuse and I did not regret it!

Scallop at Bettola on the Upper West Side, NYC, NY

Last was dessert. For sure, we wanted to try the homemade tiramisu that was delicious, being creamy and light.

Tiramisu at Bettola on the Upper West Side, NYC, NY

As well as the bread pudding that is served with a sauce made with whiskey.

Bread pudding at Bettola on the Upper West Side, NYC, NY

We had a great time at Bettola and enjoyed the food. I like the feel of the place and the atmosphere. I am curious about their brunch whose theme is around The Beatles, with Beatles's songs of course, but also dishes inspired from them, such as Here Comes the Sun that refers to a sunny side up egg dish!

Enjoy (I did)!

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

Bettola

I Just Want To Eat! 12/3/16 I Just Want To Eat! 12/3/16

Honeygrow in Hoboken, NJ - Healthy eating?

It has been a while since we wanted to try Honeygrow, a casual dining place that serves locally sourced high quality ingredients. So we made it and I admit that I was pleasantly surprised by the experience. First, I like the minimalist decor, very naturalistic and zen, with the light colored wood and the black and white photos.

Then there is the food. I did not expect the screen where you can choose either to pick one of their composed dishes or customize one, going from salad to stir-fry.

Screen for ordering at Honeygrow in Hoboken, NJ

Open kitchen at Honeygrow in Hoboken, NJ

Once your order is placed, they prepare it in the open kitchen and I think we got it in probably 6 or 7 minutes. Very efficient!

Jodi went for a salad that she made with arugula, romaine, tomatoes, mushrooms, brussels sprouts, pear, egg, parmesan crisps and mustard soy sauce on the side (not enough though).

On my side, I chose to make my own stir-fry with egg white noodles, free-range chicken, egg, carrots, bell peppers, mushrooms, sesame seeds, roasted cashews and a sweet soy five spices.

I only tried the parmesan crisps from Jodi's salad, focussing on my dish that was fantastic. It was very tasty and I have to say that they put a lot of ingredients in the bowl. We paid less than $23 for both of us for just food, so it was definitely a great deal.

Honeygrow has its place in the fast casual dining, proving that it can be delicious and tasty. I definitely liked it and will come 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!

honeygrow

I Just Want To Eat! 12/1/16 I Just Want To Eat! 12/1/16

Lunch at Danji in Midtown Manhattan

After meeting Chef Hooni Kim at a cooking class (DeGustibus event at Macy's), and a great dinner at Hanjan, his restaurant near the Flatiron, Jodi, Malini (aka The Restaurant Fairy) and I decided to go for lunch at Danji. Why lunch? Less crowded and good light. The reservation was at the time they opened so I admit that I was glad to be able to take few photos before patrons arrive.

Similar to Hanjan, this place has a zen feel, thanks to the light wood they use all over, but with still a modern lookl given by the chandeliers and the high tables, either communal or for large parties, next to the bar. As a fun fact, each table has a drawer where you can find the menu.

And what a menu! For sure, the lunch menu offers less choices than the dinner one. For instance, the spectacular crispy rice cakes are only for dinner. Bummer. Anyway, we got to try some delicious dishes that definitely make this restaurant stand out. We shared a bunch of them, so enjoy the ride:

Hand-made vegetarian dumplings with spicy soy sauce (fried):

Vegetarian dumplings at Danji in NYC, NY

Tofu with ginger and scallion dressing (fried): this is not your classic tofu dish and is different from the one at Hanjan that is terrific. Here, the tofu is like wrapped into mochi before being fried, giving an incredible texture to the whole thing, the outside being a bit chewy and the inside quite soft. I should mention that both restaurants are making their own tofu.

Tofu with ginger and scallion dressing at Danji in NYC, NY

Mandoo tacos filled with bulgogi: this is a great way to bridge Korean and Mexican cuisine. Mandoo is a Korean dumpling, but there, they opened the shell in the shape of a taco. This was delicious, crunchy, with the bulgogi delightfully coming through.

Mandoo tacos with bulgogi at Danji in NYC, NY

Spicy 'k.f.c.' korean fire chicken wings: Alright, so KFC does not refers to Kentucky Fried Chicken, but Korean Fried Chicken. This was a succulent dish, the chicken, slightly crunchy, being drenched in a spicy sauce. Spicy yes, but so good, you would go back to it anyway, the daikon helping a bit soothing the mouth...

Spicy 'k.f.c.' korean fire chicken wings at Danji in NYC, NY

Chul-sot spicy pork belly bibimbap: you will not find this exact name on the menu. Rather spicy pork belly bibim-bap, the chum-sot bib-bap being an option so the dish comes very hot, creating a crunchy layer of rice in the bottom (that crust is called a socarrat, similar to the one in paella). This was fantastic: the entire bottom of the pan was this thick rice crust that was deliciously crunchy. We mixed up all the ingredients on top of it, including the egg, and ate it in probably less time than it took to cook it as it was so good. But not spicy as I expected.

Spicy pork belly bibimbap at Danji in NYC, NY

Rice crust from the Spicy pork belly bibimbap at Danji in NYC, NY

The last dish was complimentary: gimbap of the day that was a bibimbap maki roll. I loved it but admit that at that point I was full...

This was a very good lunch, different from the classic Korean cuisine I usually find. Chef Hooni Kim really succeeds in creating a unique experience in his restaurants and, once you go, you want to come back. So yes, I will go back to Danji, for dinner this time, and not only to get these crispy rice cakes, trust me!

Enjoy (I did)!

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

Danji

I Just Want To Eat! 11/29/16 I Just Want To Eat! 11/29/16

Fantastic Korean Food At Hanjan in NYC, New York

Few days after meeting Chef Hooni Kim in a cooking class at De Gustibus Cooking School in Macy's, Jodi, Cindy from Chubby Chinese Girl Eats and her husband Derrick, and I decided to go to Hanjan, one of the Chef's restaurant located few minutes from the Flatiron.

Nice place, warm and casual, with a large communal table in the center of the room. Our meal there was fantastic: not your classic Korean meal, rather an elevated version of it without losing its soul. We went on a Monday, so we even got to try some of the Korean-Chinese specialties proposed that day. To accompany our meal, we got some drinks. The Yangbang Cowboy cocktail for me, made with whiskey, bek seju (aka "100 years wine", Korean rice-based fermented alcoholic beverage flavored with a variety of herbs, ginseng most prominent among them) and vermouth.

Yangbang Cowboy cocktail at Hanjan in NYC, New York

Jodi got a raspberry fizz made with mint, lemon, muddled raspberries and lemon.

Raspberry fizz at Hanjan in NYC, New York

We decided to try several dishes, the menu offering plenty of small plates perfect for sharing. The first one was the homemade tofu, served with a perilla jjang vinaigrette. This is similar to the dish the Chef cooked for us at the class and, like there, we were not disappointed: that tofu is sublime, soft and silky. I think that people who only tried the tofu bought in supermarket, that unfortunately a lot of restaurants serve, are missing something.

Homemade tofu at Hanjan in NYC, New York

Next was the spicy rice cakes with pork fat (ddukbokki). This dish is also served at Chef Kim's other restaurant, Danji, but at Hanjan, it is made with fish cakes rather than Chinese sausage. This is one of my favorite dishes: not only it looks beautiful with that red sauce smothering the crispy and chewy rice cakes, but it is delicious. Spicy for sure, but so good that you will not stop eating it.

Spicy rice cakes ddukbokki at Hanjan in NYC, New York

Then, we tried, complimentary from the Chef, the Hiramasa King fish tartare, served over a crispy rice. Beautiful presentation and delicious taste, I loved the addition of the crispy rice that added a nice texture.

Hiramasa king fish tartare at Hanjan in NYC, New York

Another dish offered by the Chef was the spicy garlic fried chicken: delightfully crispy, the chicken was moist, perfectly cooked.

Spicy garlic fried chicken at Hanjan in NYC, New York

Then came one of the best dishes of the evening: the thick noodles in black bean sauce with pork belly. This is a must have: the noodles were literally smothered in a delicious thick sauce that was very tasty.

Thick noodles in black bean sauce with pork belly at Hanjan in NYC, New York

Last was the Wagyu beef fried rice, topped with a sunny side up egg. Very good, comforting, very slightly greasy.

Wagyu beef fried rice at Hanjan in NYC, New York

We left amazed by the meal at Hanjan that went beyond our expectations. Danji was our next target and, as you will see in couple of days, we went there for lunch few days after...

Enjoy (I did)!

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

Hanjan

I Just Want To Eat! 11/28/16 I Just Want To Eat! 11/28/16

Recipe: miso ramen with braised pork belly or tofu

I love ramen and New York is a perfect city to try different ones, having so many places proposing that delicious Japanese dish. And my favorite moment to eat that soup is now, as I like it hot and was never really impressed by cold versions of it. This recipe requires a bit of work, but it is worth it!

Time to prepare and cook: 5 hours (4 hours for the broth)

Ingredients:

For the braised pork belly (see below for the preparation of the tofu is you prefer vegetarian):

2.5 lb of pork belly
1 table spoon of gochugaru that is red pepper flakes
1 table spoon of coarse salt
1/3 cup of olive oil
1/4 cup rice vinegar
1/4 cup spring roll sauce (sweetness to counterbalance the vinegar)
1/8 cup soy sauce
1/2 cup water
2 tbsp garlic
1 tsp powdered ginger

For the broth:

1.5 lb chicken wings
2 lb pok bones
5 carrots
3 onions
2 large russet potatoes
scallions
salt

For the eggs:

2 eggs
1 table spoon soy sauce
1 table spoon mirin wine

For the soup itself:

Egg noodles (I bought them in Chinatown)
A green cabbage
some seaweed
2 eggs
1 tablespoons of soy sauce
1 tablespoon of Mirin wine
scallions

Step 1: start with the broth as it takes 4 hours to cook

Note: you can also use pork or chicken broth bought at the supermarket, but it will not be as good.

First, put the pork bones and wings in the oven for 40 minutes, at 375 degrees Fahrenheit, with 2 tablespoons of olive oil.

At the same time the meat is cooking, cut the potatoes, carrots, onions and the green tip as well as the very white part of the scallions. As these vegetables will not be eaten, simply wash them: besides the onions, there is no need to peel them and they can be cut in large pieces. Put the bones and the veggies in a large pot, cover with water, add 1/2 tablespoon of salt and cook on medium heat for 4 hours.

Note: you will have enough broth for 8 servings and can freeze whatever you do not use.

Step 2: braise the pork belly

When I received the pork belly I ordered, it was cut into three slabs. So I put each slab 1/2 inch from each other and rubbed them with a mix of salt (1 table spoon), gochugaru (red pepper flakes - 1 table spoon - can be found at H Mart or Amazon) and 1/3 cup of olive oil. Then, I put them into some aluminum foil that I closed, not too tight, but put enough to avoid the juice to leak as the pork, while cooking will release a bit of it.

I then roasted the pork belly for two hours in the oven at 275 degrees Fahrenheit. This slow cooking process will make the meat tender and juicy. If you have a bigger slab of pork belly, cook it longer at a slightly lower temperature. After two hours, you have perfectly cooked pork that you will slice evenly:

Note: do not throw the red juice that has been rendered by the pork belly (fat in fact), we will use it later.

Step 3: prepare the eggs marinated in soy

If there is one component I sure want to make is the egg as I always order an egg when eating ramen. It has to not be fully cooked, with a runny yolk. To obtain such result, I cooked the eggs for 6 minutes exactly, putting them as soon as the water was boiling and then dipping them in a bowl with ice and water so they stop cooking immediately. I then removed the shell.

Then, I used one of the measuring cups I have and dropped 1 tablespoon of mirin wine as well as 4 packets of soy sauce (equivalent to 1 tablespoon). I then put the eggs in the cup and added water to cover them. To keep the eggs immersed in the marinade, I used a spoon as showed below. I then refrigerated the eggs for 2 hours.

Et Voila! A perfectly runny yolk and a nice color on the whites thanks to the marinade (the longer it sits in the refrigerator, the more the whites will change color.

Step 4: prepare the tofu

As Jodi does not like pork belly, I prepared some tofu for her. I used some silky tofu as the firm one is not that great in term of taste, but on the other hand, this is way more fragile and breaks easily. I put some oil in a pan with some garlic and gochugaru (red pepper flakes - 1 tablespoon). As soon as the garlic started to get brown, I added the tofu that I cooked at high heat for approximetely 6 minutes, using a spoon to drench the top with the hot oil, as there was no way I could flip the tofu without creating a mess.

Step 5: finish the pork belly

The last step with the pork belly will be to first fry it in a pan at high heat for 2 minutes on each side. Then, in another pan, put the equivalent of 2 garlic cloves, 1/2 table spoon of ginger and 1/3 cup of vegetable oil. Once the garlic starts to brown, put the pork belly juice set aside previously, 1/8 cup of rice vinegar and 1/8 cup of spring roll sauce. Cook for 25 minutes on medium heat, until the sauce caramelizes and the pork belly gets a bit of a char.

Step 6: strain the broth

After 4 hours, strain the broth; I use a cheese cloth that will make sure I will have a totally clear broth.

Step 8: cook the egg noodles for 2 minutes

I decided not to make the egg noodles but to buy them at a supermarket in Chinatown (cheap: 99 cents!). I used 3 of the noodle stacks, that I put in boiling water for 2 minutes.

Step 9: assemble the ramen

Put 1/2 cup of cabbage, some scallions, corn, noodles and tofu or pork belly in a bowl.

Then, put 2 table spoons of white miso paste in 2 cups of broth and mix thoroughly. Split the mix between the two serving bowls and then add as much broth as necessary in each of them. Cut the eggs in half and put them on top, as well as some seaweed. Et voila: it is ready!

Bon appétit!

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! 11/27/16 I Just Want To Eat! 11/27/16

Chaan Teng, New Chinese Eatery from Chef Pichet Ong - Closed

Hell's Kitchen is definitely not the area where I would expect to see such an elegant restaurant as Chaan Teng. This place opened very recently, replacing a New Orleans based restaurant we passed by so many times but never dared to go in. Well I am glad because Chaan Teng is unique in a way, serving Chinese dishes, but with the Chef's own spin. And, if you are familiar with the restaurant scene in New York, you might know this Chef: Pichet Ong, who has an impressive resume, working at the regretted Spice Market as well as 66, also closed, another Jean-Georges Vongerichten's eatery. Do not see a sign there, I am sure this place, with its vibrant and elegant decor, will be successful.

Dining room at Chaan Teng in Hell's Kitchen, NY

Bar area at Chaan Teng in Hell's Kitchen, NY

Decor at Chaan Teng in Hell's Kitchen, NY

Tables at Chaan Teng in Hell's Kitchen, NY

Foodwise, it offers a large menu. As mentioned before, classic dishes with the Chef's own spin. So if you are looking for traditional dishes, you'd better go to the few Chinese restaurants around. At Chaan Teng, the chef masters the art of crafting unique dishes, taking some of them and sometimes branching out to other cultures: at least per my interpretation. For instance, you like fried cheese curd? Then try the fried cheese "sweet and sour", homemade cow's milk cheese curds with a tangy sauce. Although the menu shows a chili for the spiciness (good because I hate ordering a dish that is, without my knowledge, too spicy), it was fine. And these cheese curd were fantastic: chewy and tasty in a sauce not too sweet.

Fried cheese "sweet and sour" at Chaan Teng in Hell's Kitchen, NY

The second dish was the Confit duck leg bao platter. It is a confit duck leg served with housing and peanut sauce, ginger scallion and bao that are little buns. A sort of build your own where you can make any bite different. This was pretty good, although I admit that it tasted more like fried than confit duck and the buns were a bit dense. I also would not consider this a large dish as mentioned in the menu, rather a medium.

Confirm duck leg bao platter at Chaan Teng in Hell's Kitchen, NY

Confit duck bao at Chaan Teng in Hell's Kitchen, NY

The last entrée was the charred lo mein with egg and tofu. Normally this dish comes with chicken, but you can substitute with beef, pork, tofu or shrimp. It is composed of wok charred egg noodles, cabbage and mushrooms. This was a very good and very comforting dish.

Charred Lo Mein with egg and tofu at Chaan Teng in Hell's Kitchen, NY

Of course, we could not leave without dessert...They had two: the green tea cheesecake and the chocolate bar. We went for the latter that was served with a fantastic sesame ice cream. The bar itself was sublime, but tasted more caramel than chocolate to the point that I was wondering if we correctly understood what it was. But, no, it is a chocolate bar. I definitely recommend this one.

Chocolate bar at Chaan Teng in Hell's Kitchen, NY

Sesame ice cream at Chaan Teng in Hell's Kitchen, NY

We had a nice dinner at Chaan Teng: original cuisine and delicious dishes. I would definitely go back to try some other specialties like their General Tso's chicken made with their special sauce or cumin lamb ribs that seem sublime.

Enjoy (I did)!

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

Chaan Teng

I Just Want To Eat! 11/25/16 I Just Want To Eat! 11/25/16

Surprising dessert at Sticky's Finger Joint in Hell's Kitchen!

So I was looking for a new fried chicken place to try and ended up at Sticky's Finger Joint, a restaurant in Hell's Kitchen, located close to The Port Authority Bus Terminal. I knew about this place since its inception as I saw them on the Food Network back in 2012, on a TV show with Bobby Flay, where the owners had three days to open and had to go through the hoops of opening a restaurant, a task not that simple. This is not they first location and I believe they settled on 9th Avenue a year or two ago. I like the decor that is very colorful, with the wall painted like street art.

Sticky's Finger Joint in Hell's Kitchen, NYC

Dining room at Sticky's Finger Joint in Hell's Kitchen, NYC

I ordered at the counter and admit that, at the beginning, I was not sure what to order between the chicken strips or a chicken sandwich and went for the former as well as an interesting dessert...The food was ready in a matter of minutes and I sat at one of the tables to taste it.

Order at Sticky's Finger Joint in Hell's Kitchen, NYC

The three chicken strips I ordered were just made, so really hot. But so good! Crispy on the outside, the chicken was perfectly cooked and moist. I loved it with the buffalo sauce, one of the many sauces they propose.

Chicken strips at Sticky's Finger Joint in Hell's Kitchen, NYC

Then was one of the most surprising desserts I ever had: S'more French fries. Yes, you read well: French fries and Smore's in one single dish, like having your entire meal in one dish! So, first they put the fries, then the graham crackers, the marshmallows, and finish the whole thing with lots of chocolate and some marshmallow fluff. It was good, especially as I love sweet and savory mixes, but I admit that it was a bit too sweet.

S'more French fries at Sticky's Finger Joint in Hell's Kitchen, NYC

I had a great meal at Sticky's Finger Joint: the food was good and quite surprising. I would definitely go back and try some other of their creations.

Enjoy (I did)!

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

Sticky's Finger Joint

I Just Want To Eat! 11/23/16 I Just Want To Eat! 11/23/16

Al Vicoletto near Union Square, NYC

Located few steps from Union Square, Al Vicoletto is an Italian eatery and gourmet market. I like the vibe of the place that has a certain energy and a European feel.

At the beginning of the meal, they gave us some bread, as well as a small sandwich bites made with focaccia bread, peck and cheese: a great way to start, although, so delicious that I stopped eating it as I was expecting to have a feast...

Located few steps from Union Square, Al Vicoletto is an Italian eatery and gourmet market where we went for dinner. I like the vibe of the place that has a certain energy and a European feel.

Dining room at Al Vicoletto near Union Square, NYC

Bar area at Al Vicoletto near Union Square, NYC

Bread at Al Vicoletto near Union Square, NYC

Small bite made with focaccia, speck and cheese at Al Vicoletto near Union Square, NYC

We were with our friends Tessa and Dermott and so, decided to share some appetizers. The first one was the burrata that was served with arugula salad and a balsamic reduction. Good idea, unfortunately the burrata was not creamy enough.

Burrata at Al Vicoletto near Union Square, NYC

The second appetizer however was very good: it was the grilled Portuguese octopus over grilled polenta, paprika butter and sweet gherkins. I simply loved it. First, because of the octopus, that was well cooked and not rubbery at all. Second, for the polenta that was a nice addition, far from the traditional potatoes.

Grilled Portuguese octopus at Al Vicoletto near Union Square, NYC

Grilled Polenta at Al Vicoletto near Union Square, NYC

Jodi decided to get their mushroom ravioli in truffle cream sauce. This was a good choice, the ravioli being very good, the shell not being too thick and being well cooked, with of course, the nice amount of cream made this dish even better.

Mushroom ravioli at Al Vicoletto near Union Square, NYC

Yes, it was better than mine! I chose the ricotta ravioli with butter and sage in parmigiana sauce. The ravioli was too thick with not enough filling in it and also not enough sauce.

Ricotta ravioli at Al Vicoletto near Union Square, NYC

I should mention the wine we had with our meal: Santi 'Solane' Valpolicella Classico Superiore Ripasso, Veneto, Italy.

Santi 'Solane' Valpolicella Classico Superiore Ripasso, Veneto, Italy at Al Vicoletto near Union Square, NYC

Last was dessert. We went for the classic tiramisu. And it was a good one, creamy as I like it with hints of coffee, not overpowering the whole thing.

Tiramisu at Al Vicoletto near Union Square, NYC

We had a great time at Al Vicoletto with our friends. The food was decent, but I would not say that it is the best Italian in the city. Dishes were a bit unequal there, some being quite good, others not to my liking. Would I go back? Not sure at this point. I think that there are better options 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!

al Vicoletto

I Just Want To Eat! 11/21/16 I Just Want To Eat! 11/21/16

Event at Petrossian in NYC, New York

When it comes to elegance and gourmet food, Petrossian comes into my mind. The famous caviar purveyor has, for a long time, showcased some products that go beyond the treasured fish eggs. And this time, they invited me as well as other press / bloggers to discover some amazing products for the season coming. At the same time, I got the pleasure to see again Executive Chef Richard Farnabe that I met few months ago during an amazing tasting at the restaurant.

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

Executive Chef Richard Farnabe from Petrossian in NYC, New York

I admit that I love anything that they make me try, some of them being quite original, like the chocolates with caviar that was the result of their collaboration with La Maison Du Chocolat, a surprising combination that in fact works! They also showcased some Fleur de Maviar chocolate bar. I did not know what maviar was until I went there and learned that it is dried cod roe. I did not try it, but I am sure it is interesting.

Vodka and caviar chocolate, a Petrossian and La Maison du Chocolat collaboration

Fleur de Maviar chocolate bar at Petrossian in NYC, New York

The event started well, with a glass of champagne, but I paced myself, as alcohol is not such a good idea when your stomach is empty...

Glass of champagne at Petrossian in NYC, New York

What I was really looking forward to try was the Pata Negra ham from Iberia, cured for four years and served right of the bone. I think that the person who served it said that it had good cholesterol, but my mind heard that it was good for cholesterol and, as I am very health conscious when it comes to eating, I made sure I lowered my cholesterol as much as possible...

Iberia ham at Petrossian in NYC, New York

Then, I tried their lomo that is cured pork tenderloin. Also terrific.

Next, behind me was the smoked salmon that was also very good.

Smoked salmon station at Petrossian in NYC, New York

Smoked salmon at Petrossian in NYC, New York

The smoked salmon also came as an amuse, on a blini.

Smoked salmon on blini at Petrossian in NYC, New York

Another terrific amuse was the beignets: each capsule contained either mango, pistachio or coffee and you had to squeeze them so the juice would go inside the beignets that were sublime. This was not only delicious, but also playful.

Of course, other products were presented by Petrossian, such as the truffle butter, caviar butter or the 12 Days of Caviar Tiger's Eye Collection, twelve 20g jars of legendary Petrossian caviar-four each of Royal Ossetra, USA Royal Transmontanus and Daurenki.

Caviar butter and truffle butter at Petrossian in NYC, New York

12 Days of Caviar Tiger's Eye Collection at Petrossian in NYC, New York

This was a wonderful moment: Petrossian will never stop amazing me. And I thank Petrossian and their PR firm, Public, for having me!

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! 11/20/16 I Just Want To Eat! 11/20/16

KitchenAid workshop with Ron Ben-Israel and Marcia Selden Catering

One evening last week, I was invited to a workshop by KitchenAid, with Pastry Chef Ron Ben-Israel and Robin and Jeffrey Selden from Marcia Selden Catering. I went there with my friend Malini, The Restaurant Fairy, so now you will know that I am not wearing any nail polish and that it is her hand that you will see on the photos, holding some of the delicious bites we got to sample.

Entry of Chef Ron Ben-Israel Cakes studio

Of course, there were lots of KitchenAid appliances on the floor and I wish I could grab one and run: I love this brand and have been using their stand mixer for many years now, especially with the pasta attachment that is fantastic. I also love making egg whites there, as they end up firm (the test with putting the bowl upside-down never fails).

First, we got an exclusive tour of the studio and were mesmerized by the beauty of the cakes and decorations that were all over: yes, I was amazed by the artistry put into this.

Flower decoration for cake at Ron Ben-Israel Cakes

Flowers decoration for cake at Ron Ben-Israel Cakes

We also visited the kitchen where the crew of Marcia Selden Catering prepared some amazing food for us. Here is what we had:

Roasted honey pistachio nori roll with goat cheese, asparagus and beet vermicelli:

Roasted honey pistachio nori roll from Marcia Selden Catering

Salted caramel macaron with camembert and almonds:

Salted caramel macarons from Marcia Selden Catering

Spicy tuna tartare with crackling rice crisp, avocado and red Sriracha cream:

Spicy tuna tartare from Marcia Selden Catering

Cheddar sirloin burger on onion brioche roll, balsamic onions and mango ketchup:

Cheddar sirloin burgers from Marcia Selden Catering

Cheddar sirloin burger from Marcia Selden Catering

Peking duck Spring rolls with hoisin sauce and chives:

Peking duck Spring rolls from Marcia Selden Catering

Squid ink blini with a smoked salmon crudo, black caviar and lemon tarragon fraiche:

Squid ink blini with smoked salmon from Marcia Selden Catering

Lamb lollipop with orange sesame tahini:

Lamb lollipop from Marcia Selden Catering

But wait: this did not end there! Then there was the workshops where we got to sample the dishes and cocktails made.

First, we got a demo from Jeffrey Selden who, using KitchenAid appliances, made several cocktails that we got to sample. One of them, the cucumber chiller martini, was made with a juicer attachment to a stand mixer that seem great for making fresh juices.

Jeffrey Selden  from Marcia Selden Catering presenting cocktails — Jeffrey Selden from Marcia Selden Catering presenting cocktails

Stand mixer with juicer attachment from Marcia Selden Catering

Hibiscus Mar "tea" Ni made by Jeffrey Selden from Marcia Selden Catering

Frozen margarita made by Jeffrey Selden from Marcia Selden Catering

Cocktails made by Jeffrey Selden from Marcia Selden Catering

Cucumber chiller martini made by Jeffrey Selden from Marcia Selden Catering

Pineapple minted daiquiri made by Jeffrey Selden from Marcia Selden Catering

Next were the dishes (one entrée and a dessert) presented by Executive Chef Robin Selden. First were a carrot ginger mash with oats and pecan crumbles served with some short ribs that were out of this world!

Executive Chef Robin Selden from Marcia Selden Catering

Short ribs made by Executive Chef Robin Selden from Marcia Selden Catering

Short ribs and carrot and ginger mash made by Executive Chef Robin Selden from Marcia Selden Catering

Then was a succulent dessert: a burnt honey and chamomile panna cotta.

Burnt honey and chamomile panna cotta made by Executive Chef Robin Selden from Marcia Selden Catering

Of course we got to try these cocktails and dishes and, believe or not, there was still the part when Chef Ron Ben-Israel was demoing how to make a beautiful chocolate cake (and we ate some: a chocolate cake made with chocolate ganache and wild berry buttercream, as well as a chocolate chip cookie dough made with a vanilla cake, brown sugar buttercream with chocolate chips).

This was a wonderful evening organized by KitchenAid and our hosts were so nice and knowledgeable. If I were to renew my vows, I would definitely use Marcia Selden Catering for the food and Ron Ben-Israel for the cake: it was simply delicious.

Enjoy (I did)!

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

I Just Want To Eat! 11/19/16 I Just Want To Eat! 11/19/16

Amazing food at Korali Estiatorio on the Upper East Side

Located at the corner of 93rd and 3rd on the Upper East Side, Korali Estiatorio went beyond my expectations. I love Greek food and was definitely not disappointed after going to a tasting I was invited to. This beautiful restaurant that gets its name from "Coral", to honor the seafood of the Mediterranean sea, is the jewel opened a year ago by Gregori Politis (formerly of Yefsi Estiatorio), a 20-year veteran in the hospitality industry who wanted to bring the authentic recipes from his childhood in Greece to NYC.

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

Korali Estiatorio on the Upper East Side, NYC, NY

Decor at Korali Estiatorio on the Upper East Side, NYC, NY

I loved the decor, not overdone, that is supposed to "evoke the breezy, white-covered Greek Island of Mykonos with white brick walls and bamboo design work on the airy high ceilings, complemented by pale gray Grecian marble pillars and stonework".

Dining room at Korali Estiatorio on the Upper East Side, NYC, NY

And that food: simply amazing. I am not talking about the bread that came with olive oil at the beginning of the meal, but more about what we would soon be having in our belly.

Bread and olive oil at Korali Estiatorio on the Upper East Side, NYC, NY

Of course, to go with my meal, I could not not have a glass of Greek wine and chose the Kyklos Agiorgitiko 2014 from Greece, a wine with an intense red color and rich aroma of fruit, perfect with my entrée.

Kyklos Agiorgitiko 2014 wine from Greece at Korali Estiatorio on the Upper East Side, NYC, NY

Then they brought us some spanakopita, that are phyllo wrapped spinach pies baked to order. I admit that I was not that thrilled at that point as I am a bit picky with spinach: it really depends how it is prepared (a la creme? bring me the pot!). But, as my mom taught me to have good manners at the table, I tried it and...did not regret it! Yes, I was surprised how good it was: often, there is too much spinach and the phyllo is not so crispy (especially when prepared in advance). There, they put the right balance of spinach and cheese (lots of it) and it come hot and crispy, making the first, second and third bites delicious.

Spanakopita at Korali Estiatorio on the Upper East Side, NYC, NY

Then came the grilled octopus, a sashimi grade char grilled octopus sitting on top of yellow split pea purée drizzled with a saffron infused lemon oil, cherry tomatoes, scallions and capers. That was one of the best octopus I ever had: they surely know how to make it: not rubbery, with a nice char, it was perfect.

Grilled octopus at Korali Estiatorio on the Upper East Side, NYC, NY

Next was the cheese saganaki, a must have. It was not flambé and was a combination of cheeses baked in a skillet served with a roasted tomato compote. If you love cheese, this dish is for you. I loved the texture of it: it was gooey and chewy. I liked the combination with the tomato compote, but if it had not have been there, I would have still loved that dish.

Cheese saganaki at Korali Estiatorio on the Upper East Side, NYC, NY

The last appetizer was a selection of spreads, a classic in Greek restaurants. There was, from left to right:

Fava santorini (yellow split pea purée, onions, capers, parsley, olive oil).
Tzatziki (greek yogurt with cucumber, garlic, dill and extra virgin olive oil).
Melitsanosalata (char grilled eggplant dip with herbs, extra virgin olive oil and a dash of garlic).
Xtipiti (spicy feta dip with roasted chilies).

Selection of spreads at Korali Estiatorio on the Upper East Side, NYC, NY

Fava santorini at Korali Estiatorio on the Upper East Side, NYC, NY

Tzatziki at Korali Estiatorio on the Upper East Side, NYC, NY

Melitzanosalata at Korali Estiatorio on the Upper East Side, NYC, NY

Xtipiti at Korali Estiatorio on the Upper East Side, NYC, NY

I loved all these spreads, especially the melitzanosalata that really had the taste of eggplant and the xtipiti that was not too salty. This is a great appetizer that I recommend.

After all this delicious food, came the entrées and it was even more spectacular. Jodi got the melitzanes imam that is a stuffed eggplant with caramelized tomatoes, onions and feta. This was a succulent vegetarian dish that definitely let the eggplant shine.

Melitzanes imam at Korali Estiatorio on the Upper East Side, NYC, NY

On my side, I could not resist ordering the arni yiouvetsi that is slow braised lamb shank served with orzo, tomato and feta. This is one of my favorite Greek dishes and I was not disappointed at Korali Estiatorio. The lamb was delicious, falling off the bone. And the orzo with the sauce and feta was divine.

Arni Yiouvetsi at Korali Estiatorio on the Upper East Side, NYC, NY

Last, after this feast, they treated us with a dessert sampler composed of walnut cake, baklava, galactobourico (semolina custard in phyllo, coated in syrup) and Greek yogurt with cherries. That was sublime and my favorite were the baklava and the galactobourico, the latter being outstanding.

Dessert sampler at Korali Estiatorio on the Upper East Side, NYC, NY

Walnut cake at Korali Estiatorio on the Upper East Side, NYC, NY

Galactobourico at Korali Estiatorio on the Upper East Side, NYC, NY

Greek yogurt at Korali Estiatorio on the Upper East Side, NYC, NY

Baklava at Korali Estiatorio on the Upper East Side, NYC, NY

With the dessert, they brought some muscat wine that was delightfully sweet.

Glass of  muscat at Korali Estiatorio on the Upper East Side, NYC, NY — Glass of muscat at Korali Estiatorio on the Upper East Side, NYC, NY

The dinner we had at Korali Estiatorio was amazing and I definitely recommend this place. I would for sure go back and maybe try one of their fish dishes that looked delicious.

Enjoy (I surely did)!

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Korali Estiatorio