I Just Want To Eat! 3/15/17 I Just Want To Eat! 3/15/17

Chocolate extravaganza at Jacques Torres on the Upper West Side

We were looking for a dessert and checked on google to see what was around when we stumbled upon Jacques Torres on the Upper West Side. Jacques Torres is not unknown to me as I tried his chocolate many times and even went to his chocolate factory downtown many years ago, but I do not recall having tried his hot chocolate. So, it was time to change that and that was like a revelation: his hot chocolate is the best in the city! People rave about City Bakery's hot chocolate, but I admit that I do not like it. This one, at Jacques Torres is something else: it is like melted chocolate, but without being too sweet or too bitter; yes, it is a perfect balance that makes me want to have such a place next door.

Jacques Torres on the Upper West Side, NYC, NY

The location on the Upper West Side is not that big and does not have that many tables, but we were lucky to arrive at the moment two sitting patrons left. We decided to try few things there and I was surprised to hear that the bill was less than $11. Here is what we had:

A classic hot chocolate, small (perfect size for me):

Classic hot chocolate at Jacques Torres on the Upper West Side, NYC, NY

Flourless chocolate cake: so good, it was dense and very chocolatey.

Chocolate cookie: soft and chewy, it had lots of chocolate, but I have to give it to City Bakery for the best chocolate chip cookie.

Chocolate chip cookie at Jacques Torres on the Upper West Side, NYC, NY

Jacques Torres definitely knows how to make chocolate and how to serve it and I can tell you: I'll be 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!

Jacques Torres

I Just Want To Eat! 3/13/17 I Just Want To Eat! 3/13/17

Brunch at Kingside in NYC, NY

It has been a while since I went to Kingside, the restaurant of Executive Chef Mac Murphy. I went there a week after they opened and I still remember their caramel pudding that was to die for (they still have it on their menu).

This time, we were looking for a place for brunch on a Saturday and went there. I was surprised to see that it was not that crowded, thinking that they probably benefit from the clients of the Viceroy Hotel it is part of. But no: there were not that many people. Well, I understood why...The food was subpar, sorry to say it. There are much better places for similar prices in New York. Here is what we had:

To start, I went for a cold pressed juice from Liquiteria. It was the Royal Flush, made with pineapple, apple and ginger, a lot of ginger...I loved it!

Liquiteria Royal Flush Cold pressed juice at Kingside in NYC, NY

Then, Jodi ordered the shaved brussel sprouts salad that was topped with gouda cheese and dressed with an oregano vinaigrette. It had lemon in it, too much of it, so it overpowered unfortunately the whole salad.

Roasted broccoli salad at Kingside in NYC, NY

With it, she got a side of roasted mushrooms that at least was delicious.

Roasted mushrooms at Kingside in NYC, NY

On my side, I ordered their breakfast pizza made with maple bacon, aged cheddar, scallion and a baked egg. I opted for it simply because I was curious to see if they would put their own spin on it. Well, that was a wrong choice: the pizza did not look good and was just doughy, not even crispy. Very disappointing.

We passed on dessert, thinking that we would have a better chance somewhere else. What happened to Kingside? I do not know and I am not sure I would ever go back there. Definitely not for brunch!

Enjoy (...)!

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

Kingside

I Just Want To Eat! 3/11/17 I Just Want To Eat! 3/11/17

Redemption at Salvation Taco in NYC, NY - Closed

After our meal at Salvation Burger few weeks ago that was a bit disappointing and overpriced, we still decided to try Salvation Taco, another venture from Chef April Bloomfield and Ken Friedman. They describe Salvation Taco as a "taqueria and cantina featuring a menu influenced by international cuisines". International for sure when you see their Indonesian BBQ or Moroccan lamb taco (I was going for this one, but they did not have it the day I went...Bummer!).

Dining room at Salvation Taco in NYC, NY

The decor of Salvation Taco is amazing: you would think that the room you see when you enter is it, but in fact, if you go in the back, you will be surprised by the large cozy dining room that looks like a lounge, with its banquettes and comfortable armchairs, as well as the fireplace in the back that makes you want to grab a book and just sit there. They also have a room with a ping pong table that is probably more used for beer-pong than anything else...

Decor on the wall at Salvation Taco in NYC, NY

Food wise, we were not disappointed this time. Of course, we ended up getting the guacamole and chips that were very good, with the right amount of acidity and salt, as well as chunks of avocado.

Tortilla chips at Salvation Taco in NYC, NY

For her entree, Jodi went for the mushroom tostada, made with hen of the woods, pickled red onions, tomatillo and cilantro. It was good, the tomatillo adding some more crunch to the already crunchy fried tortilla that was in the bottom, as well as adding some acidity.

Mushroom tostada at Salvation Taco in NYC, NY

On my side, I went for the fish tacos that were served with Mayan mayo and pickled red onions. The presentation itself was beautiful, with very nice colors. And the first bite was fantastic: the beer battered fish was perfectly cooked, flakey and moist, but first you get the crunchiness of the delightfully greasy batter. The Mayan mayo was good, but I found an unequal amount of it in each taco.

Last was dessert and we could not resist ordering the churros that were succulent, not greasy, crunchy, with hints of orange. Dipped in the thick Mexican chocolate, it was heaven.

This was a great meal and my apprehension after trying Salvation Burger was quickly gone: Salvation Taco, although a bit pricey, is a great place, perfect for a nice dining experience. I would definitely go back, but maybe this time for dinner.

Enjoy (I did)!

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

Salvation Taco

I Just Want To Eat! 3/9/17 I Just Want To Eat! 3/9/17

Underwest Donut at Madison Square Garden

I discovered Underwest Donuts thanks to my friend Malini, The Restaurant Fairy. This place opened in 2014 within the West Side Highway Carwash, hence the carwash donut they sell that I did not try. But we did not go to that location, rather the one they opened last December, outside of Penn Station. There, you will not get a chance to get donuts made a la minute, this place being a tiny outpost. But still, you will get freshly baked donuts.

Donuts at Underwest Donut at Madison Square Garden

I was not sure what to get and hesitated between the halva, the brown butter and the banana milk donut. I went for the latter that was succulent. Made with puréed banana and glazed with a banana milk mixture, and finally topped with a dried banana slice and a cranberry, it really has a banana taste from the cake dough to the glaze.

Banana milk donut at Underwest Donut at Madison Square Garden

Jodi went for the coconut lime one that was also very good, but I thought not as good as the other one.

Coconut lime at Underwest Donut at Madison Square Garden

I definitely liked Underwest Donuts. Their recipes are original and delicious, and I should mention not too sweet. If you like cake donuts, this is for sure a place to try.

Enjoy (I did)!

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

Underwest Donuts

I Just Want To Eat! 3/7/17 I Just Want To Eat! 3/7/17

Indian dinner at Chawlas2 in Gramercy

Last Friday, I was invited at Chawlas2, a charming Indian restaurant located in Gramercy. Taking its name from its founder, this chain that counts more than a 100 locations in India started in Uttar Pradesh, a state in India, more than 50 years ago, when late S. Attar Singh Chawla decided to improve a dish called "Kali Mirch Ka Chicken" or cream chicken, that they described as:

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

"A tender broiler is cut into bite-size pieces which are then cooked in a combination of milk and cream with a sprinkling of onions and “Methi” leaves on a slow fire till it is half done. Then, pepper which is the main spice, other spices and herbs are added to it to give it just the right taste.

The preparations is totally of milk products. No water, red chillies and any type of ghee or oil is used. The total cooking time is about 12 to 15 minutes. Though the dish is not on the spicy side, more pepper can be added for those who want it more spicier and for those who find this bland, green chillies are added to make it really “Kahara".

They first opened a restaurant in Ozone Park and, the one on Gramercy opened very recently but seemed to have attracted already lots of customers considering how busy this place was when we were there.

Dining room at Chawlas2 in Gramercy, NYC, NY

I got the opportunity to visit the kitchen where I could see the meat being cooked in their tandoor oven and I can tell you that whatever they cook there is fantastic, keeping for instance the chicken or fish very moist.

Tandoor oven at Chawlas2 in Gramercy, NYC, NY

Looking at their menu, they have a wide variety of dishes, from vegetarian to non-vegetarian, mainly from North India, with of course some classic like butter chicken or chicken Tikka Masala that is quite close, invented outside of India and one of the most ordered / known Indian dishes. Although we were there for dinner, we got to eat from their tasting menu that replaces the classic buffet a lot of restaurants offer. Why not doing like others and propose a buffet? Because every dish is prepared a la minute, keeping the food fresh and the meat and fish not dry. For less than $24 (less than $13 for lunch with a bit less choices), this tasting is surely a good deal, combining 7 dishes, from appetizer, entree, bread and dessert . Here is what we had:

First, they brought us some papadam with three dipping sauces and chutney: mint chutney ( a bit spicy), tamarind sauce and mango chutney (deliciously sweet).

Papadam with chutney at Chawlas2 in Gramercy, NYC, NY

Papadam at Chawlas2 in Gramercy, NYC, NY

With it, I decided to try their mango lassi that was pretty good, thick and tasty, perfect to counteract any flavor that was too spicy, although I admit that all the dishes had the right amount of spiciness, the Chef not being too heavy handed on the chili.

Mango lassi at Chawlas2 in Gramercy, NYC, NY

Vegetable samosa (big, crispy and not spicy, perfect with some tamarind sauce or chutney):

Paneer Tikka and Paneer Achari Tikka: I admit that I do not recall which one was which. Anyway, this was very good, the paneer being homemade and not rubbery like some that you can get sometimes.

Paneer Tikka and Paneer Achari Tikka at Chawlas2 in Gramercy, NYC, NY

Chicken Tikka and Irani Fish: both were amazing! Cooked in the tandoor oven, they were perfectly cooked and moist. The fish was also delightfully flakey.

Chicken Tikka and Irani fish at Chawlas2 in Gramercy, NYC, NY

Chicken Tikka at Chawlas2 in Gramercy, NYC, NY

Chilly chicken: fantastic! It had the right amount of spices and I really appreciated the fact that it was not burning my mouth...

Chilly chicken at Chawlas2 in Gramercy, NYC, NY

Jodi got its vegetarian counterpart, the chilly paneer that was as delicious.

Chilly paneer at Chawlas2 in Gramercy, NYC, NY

Then we got our main course that was a choice of two dishes with a side. They were presented in a large plate, each dish sitting in a small bowl.

Main course at Chawlas2 in Gramercy, NYC, NY

Jodi decided to order the cream paneer (instead of chicken), as well as the mix vegetable korma and some basmati rice.

Vegetarian dishes at Chawlas2 in Gramercy, NYC, NY

Cream paneer at Chawlas2 in Gramercy, NYC, NY

Mi vegetable korma at Chawlas2 in Gramercy, NYC, NY

Basmati rice at Chawlas2 in Gramercy, NYC, NY

On my side, I got the cream chicken, butter chicken (my favorite Indian dish) and dal makhni (another favorite that I also tried to cook at home...).

Cream chicken at Chawlas2 in Gramercy, NYC, NY

Butter chicken at Chawlas2 in Gramercy, NYC, NY

Dal Makhni at Chawlas2 in Gramercy, NYC, NY

Dal Makhani at Chawlas2 in Gramercy, NYC, NY

All of these dishes were delicious. The cream chicken was quite interesting to try as it was the first time I saw it on a menu or maybe I never noticed it. It is a dish that is not as heavy and rich as others (like butter chicken for instance) and was quite good, but I admit that my preference was for the butter chicken, preferring dishes packed in spices and richer. In both dishes, the chicken was perfectly cooked, not dry and had a nice char. My other favorite was the dal that was a bit thick, like I like.

With these dishes, we got some butter naan as well as some roti cooked in the tandoor over.

Naan and roti at Chawlas2 in Gramercy, NYC, NY

Last was desserts and they had some of my favorites:

Kheer that is rice pudding:

Gulab Jamun (deep fried milk balls dipped in a sweet syrup):

Gulab Jamun at Chawlas2 in Gramercy, NYC, NY

We had a great dinner at Chawlas2 and left full. I would definitely go back there, their food being delicious. The tasting instead of a buffet is a very good idea and the price a good deal. I should also mention the nice casual atmosphere of the place that makes dining there an enjoyable moment.

Enjoy (I did)!

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

Chawlas 2

I Just Want To Eat! 3/5/17 I Just Want To Eat! 3/5/17

Italian dinner at Bella Luna on the Upper West Side

Yesterday, we were invited for dinner at Bella Luna, an Italian restaurant located on the Upper West Side, few blocks from the Museum of Natural History. In fact, we spent the freezing afternoon at the Museum before having dinner, a good way to whet our appetite. Located on the corner of 88th street, this restaurant is not totally new. The location is since January 26th of this year as they had to move from their original one, a couple of blocks away, because of a rent increase. I cannot compare the two places, but the new one is pretty amazing: high ceilings and floor to ceiling windows giving some good light to the whole place, and it has this old scenery carved on the back wall.

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

Bella Luna on the Upper West Side, NYC, NY

Dining room at Bella Luna on the Upper West Side, NYC, NY

Food wise, we were there for a treat. Here is what we got:

For beverages, they do not have cocktails, so I went for a glass of Pinot Noir, Salvalai, Veneto, Italy, with a bold flavor that I always enjoy.

Wine bottles at Bella Luna on the Upper West Side, NYC, NY

Glass of Pinot Noir from Italy at Bella Luna on the Upper West Side, NYC, NY

Bread with olive oil:

Bread at Bella Luna on the Upper West Side, NYC, NY

Homemade meatballs (all beef): there were pretty good, with a nice density and texture, served with a delicious and thick marinara sauce.

Homemade meatballs at Bella Luna on the Upper West Side, NYC, NY

With the meatballs, we got their Mezzo platter that is composed of marinated mozzarella, eggplant caponata, olives, artichokes, marinated mushrooms, Tuscan bean salad, roasted peppers, beets and grilled zucchini. They offer it for two (what we had) or four people. Everything there was good, my preference going for the eggplant caponata, roasted peppers and bean salad. It is a great appetizer to share.

Mezzo platter at Bella Luna on the Upper West Side, NYC, NY

Then came the entrees. I was really looking forward to the linguine with clams (alle Vongole) that is made with littleneck clams, olive oil, parsley and garlic. Presentation wise, it looks nice with the pasta in the middle and the clams all around the plate. The clams were of a nice size and the pasta (not homemade) was perfectly cooked al dente, sitting on a good amount of sauce. I simply loved it and was glad it had a perfect amount of garlic so it would not overpower the dish.

Linguine with clams at Bella Luna on the Upper West Side, NYC, NY

Jodi chose the eggplant parmesan that was good, served with pasta in a tomato sauce.

Eggplant parmesan at Bella Luna on the Upper West Side, NYC, NY

Linguine with tomato sauce at Bella Luna on the Upper West Side, NYC, NY

Last was dessert. Of course, we could not not go with their homemade tiramisu that was very good, creamy.

Tiramisu at Bella Luna on the Upper West Side, NYC, NY

And we also tried their mixed berries tart that gave me the impression I was eating something healthy as it was full of fruit...

Mixed berries tart at Bella Luna on the Upper West Side, NYC, NY

We had a great dinner at Bella Luna and I was really surprised to see the place getting so packed as the evening went, apparently with lots of regulars coming to get some good Italian food. Well, after eating there I understand why and I would definitely go back there, this time maybe to try their pizza as well...

Enjoy (I did)!

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

Bella Luna

I Just Want To Eat! 3/3/17 I Just Want To Eat! 3/3/17

Pizza at Ribalta in NYC, NY

We were looking for a pizza place close to Union Square for a dinner with our friends Amy and Caleb and decided to reserve a table at Ribalta. You may have heard about this place, especially their hot dog pizza, The Americana, that, not only is original, but is also very good!

This place is always packed and their kitchen is busy all the time, the staff making tirelessly delicious pizza in their wood fire oven.

We decided to share two pizzas. The first one was the Quattro Formaggi, always a good choice for the cheese lovers that we are. It was composed of Mozzarella, Provolone, Gorgonzola, Parmigiana Reggiani and honey (not much).

Quattro formaggi pizza at Ribalta in NYC, NY

The second one was the Borbone, made with eggplant and hot salami and ricotta.

Both pizza were really good, Neapolitan style, with a thin center and puffed up sides that were nice charred and crispy. I loved both, but preferred the Borbone because of the heat the salami had. However, I should mentioned that the Quattro Formaggi had lots of cheese and I could not taste any sweetness from the honey.

But what was even better was dessert. Not the tiramisu that was quite good, creamy, made with a hint of rum:

No, the best was the Babamisu, that is neapolitan sponge cake layered with mascarpone cheese and Nutella. My only regret: that I did not have my own! It was so good, the mascarpone counterbalancing the sweetness of the Nutella. It was deliciously creamy and light (in a way).

This ended a nice dinner and I appreciated the walk back to the subway. Ribalta serves some amazing food. I definitely recommend this place.

Enjoy (I did)!

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

Ribalta

I Just Want To Eat! 3/1/17 I Just Want To Eat! 3/1/17

Robert, American Fare at The Museum of Art and Design, NYC, NY

I never expected to find such a place at The Museum of Art and Design. This place is amazing: from its stunning modern decor from floor to ceiling, to the incredible view of Columbus Circle. Everything there was great: the service, that was on point, as well as the seasonal food of the menu.

Menu and view at Robert in The Museum of Art and Design, NYC, NY

View of Columbus Circle at Robert in The Museum of Art and Design, NYC, NY

Dining room at Robert in The Museum of Art and Design, NYC, NY

Here is what I tried there:

Cocktail - The New York Sour made with rye, lemon juice and Malbec. Quite good, but not as sour as I thought.

New York Sour cocktail at Robert in The Museum of Art and Design, NYC, NY

Appetizers:

Scallops with cauliflower puree, tangerine consommé and lotus roots. This was very good: the scallops were perfectly cooked, not rubbery at all.

Scallops at Robert in The Museum of Art and Design, NYC, NY

Burrata and serrano ham: a perfect combination, the ham adding a nice saltiness to the dish.

Burrata and Serrano ham at Robert in The Museum of Art and Design, NYC, NY

Entrées:

Lamb chops with ratatouille and baby spinach: first of all, I was surprised to see that many lamb chops on the plate. Second, this was amazing: the lamb chops where perfectly cooked, juicy with a nice char.

Lamb chops at Robert in The Museum of Art and Design, NYC, NY

Long Island duck breast served with parsnip purée, cranberry and apple chutney. This was also sublime: the duck was well cooked, pink, deliciously fatty with a crispy skin. I definitely recommend it.

Duck at Robert in The Museum of Art and Design, NYC, NY

Desserts:

Complimentary of the Chef were two small red velvet cake bites that were really good.

Red velvet cake bites at Robert in The Museum of Art and Design, NYC, NY

Italian doughnuts or bomboloni that were ricotta fritters served with white chocolate, dark chocolate and caramel, a decadent dessert that was addictive.

Bomboloni at Robert in The Museum of Art and Design, NYC, NY

Tiramisu that was a nice take on an Italian classic, an elegant version for sure.

Tiramisu at Robert in The Museum of Art and Design, NYC, NY

This was a succulent meal: Robert is definitely a good address to know if you want to celebrate an event or impress. I highly recommend 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!

Robert

I Just Want To Eat! 2/27/17 I Just Want To Eat! 2/27/17

Italian dinner at Lugo Cucina in NYC, NY

On a Friday night, we were looking for an Italian restaurant Midtown when we stumbled upon Lugo Cucina. Located close to Penn Station, I never noticed this place before, although passing close by many times. I never noticed for instance the two vespa in front, with the same colors as the front of that place.

But then, when I entered, I was even more surprised: this place is big and modern, yet with a casual feel, with large black and white photos reminding their theme that is La Dolce Vita, that some translate as "a life of indolence and self-indulgence". In fact, I noticed some photos of Federico Fellini, especially Marcello Mastroianni.

They started off by bringing us some focaccia bread with olive oil, one bread being with rosemary and the other one with tomato and parmesan. This was a good start.

Instead of having wine, I got tempted by their 30 day barrel aged negroni, made with carpano, campari and Bombay Sapphire gin, a drink deliciously bitter.

30 days barrel aged Negroni at Lugo Cucina in NYC, NY

For our appetizer, we decided to share their meatballs that are apparently known. For sure, they are gigantic, but I have to say that I did not find them great, being very dense and not as flavorful as I thought. However, the tomato sauce was sublime.

For her entree, Jodi ordered the ravioli di spinachi or spinach ravioli, served with a tomato and mascarpone sauce. This was good, the ravioli being perfectly made and cooked.

Spinach ravioli at Lugo Cucina in NYC, NY

On my side, I decided to go with linguine alle Vongole, pasta with a garlic and wine sauce accompanied with clams. When they brought a bowl for the shells, I was expecting lots of them, but was surprised to see only two shells on the plate, the clams being deshelled...It was good, but it could have had more sauce for sure.

Linguine alle Vongole at Lugo Cucina in NYC, NY

We decided not to order dessert as it was late. The dinner was good, nothing standing out there. For me, Lugo Cucina is a good address if you want to eat Italian food in a nice setting. Would I go back? Maybe...

Enjoy (I did)!

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

Lugo Cucina Italiana

I Just Want To Eat! 2/25/17 I Just Want To Eat! 2/25/17

Salvation Burger in NYC, NY - Closed

I was really looking forward to going to Salvation Burger, the burger restaurant of Chef April Bloomfield and Ken Friedman, owners of The Spotted Pig, the Breslin Bar & Dining Room; but my wish got crushed at some point as they had to close because of a fire in their kitchen. Several months later, here I am, arriving several minutes before they opened, allowing customers to sit but warning them that the kitchen will only open after some time. I like the place that is spacious and warm, quite casual with little details here an there adding some charm to the restaurant. I especially liked the booth that had TVs showing a fireplace, or the open kitchen from where an amazing smell of cooked meat emanated.

Exterior wall from Salvation Burger in NYC, NY

Dining room at Salvation Burger in NYC, NY

Hook under the counter at Salvation Burger in NYC, NY

Open kitchen at Salvation Burger in NYC, NY

Few minutes after we ordered, came our burgers. Jodi decided to go with the classic burger made with their housemade cheese, special sauce and pickles. It was made with two patties and was really good, the meat being nicely charred and juicy. There was definitely lots of cheese in it. The first bite was divine, delightfully messy.

Classic burger at Salvation Burger in NYC, NY

On my side, I went for their signature, the Salvation Burger, an impressive $25 burger made with caramelized onions and taleggio cheese. It looked good, the meat patty being quite big and very juicy. I loved the meat, but, unfortunately, the caramelized onions were overpowering giving to the whole burger a taste that I did not like.

Signature burger at Salvation Burger in NYC, NY

I was surprised to see that we had to order French fries separately considering how pricey the burgers are there. At least, the fries were good...

French fries at Salvation Burger in NYC, NY

I was disappointed for sure and was expecting better. I mean, I might go back, but not for the salvation burger, more for the classic, although it is pricey and you can get a burger as good as this one at Shake Shack...So, yes, I found this place overrated.

Enjoy (...)!

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

Salvation Burger

I Just Want To Eat! 2/23/17 I Just Want To Eat! 2/23/17

Butter in NYC, NY

Butter: what a great name for a restaurant! Catchy, it definitely appealed to me when I was looking for a nice restaurant on a Friday night. Butter is owned by executive and celebrity Chef Alex Guarnaschelli who crafted a seasonal menu served in a stunning place where nature is predominant.

I love that space, with its very high ceilings, and small booths that are perfect for an intimate dining experience.

I started the meal with a cocktail and chose the Bitter sling, made with Templeton rye, Rittenhouse rye, orgeat, almond syrup and orange bitters, topped with an orange peel. It started well. And I am not talking about the fact that the glass was large, but more because this cocktail was delicious, delightfully bitter, as its name indicated.

Bitter Sling cocktail at Butter in NYC, NY

As we were ordering, they brought us some homemade rolls that were very good, accompanied with some butter (here you go!). One was a sour cream butter, the other one an herb butter.

Then, we decided to order few dishes to share. The first one was the stuffed cherry peppers that were sitting on top of burnt brioche crumbles. They were filled with smoked ricotta that counteracted the slight heat of the peppers.

Stuffed cherry peppers at Butter in NYC, NY

The next dish was the cavatappi pasta served with a spicy lamb sausage and a yellow tomato sauce. I was really looking forward for that dish as I love lamb sausage and wish it was more present on restaurants menus. The pasta was perfectly cooked al dente and I liked the tomato sauce that, with its yellow color, was fairly original.

After that, we got the Trumpet Royale mushrooms à la plancha. The mushrooms were served with brown butter and a sweet potato vinaigrette. If you like mushrooms, I highly recommend this dish. There were lots of these large and meaty mushrooms, that were cooked to perfection.

Royale trumpet a la plancha at Butter in NYC, NY

Our last dish was the gnocchi mac and cheese. I was intrigued by this take on a classic dish and was not disappointed at all. The gnocchi were light and melted in my mouth, smothered by lots of cheese (petit basque and aged cheddar).

Gnocchi mac and cheese at Butter in NYC, NY

Of course we could not leave without dessert and chose the raspberry beignets, served with a thick crème anglaise. These beignets were of a good size, in fact too big after such a meal, but who could resist them? They were simply fantastic, the raspberry filling oozing from the first bite to the next.

We left full and glad we tried that place that is definitely recommended. So, no need to ask me if I would go back. The question is when.

Enjoy (I did)!

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

Butter

I Just Want To Eat! 2/21/17 I Just Want To Eat! 2/21/17

Bobby Van's Steakhouse on Park Avenue, NYC, NY

I was recently invited to an event at Bobby Van's, the steakhouse located on Park Avenue. Well, I should say their location on Park Avenue as they have several and I only tried the one near Times Square where I had a phenomenal dinner. So, needless to say that I was looking forward to going back there. Here is what I had:

It all started with some amuse: first was a mozzarella sitting on top of a slice of tomato topped with peppers.

It all started with some amuse: first was a mozzarella sitting on top of a slice of tomato topped with peppers.

Tomato and mozzarella at Bobby Van's on Park Avenue, NYC, NY

The second was baked clams that were pretty good and I could have eaten a whole pot of it if I did not know a steak was coming soon...

Baked clams at Bobby Van's on Park Avenue, NYC, NY

Then, came a caesar salad that was fairly large, with lots of cheese. I truly appreciated that it was not overdressed.

Caesar salad at Bobby Van's on Park Avenue, NYC, NY

Then came the steak: it was a filet mignon perfectly cooked medium rare. It was a nice piece of meat, but, when I cut it, it was not as tender or juicy as I expected. Flavor wise, it was also just ok, good, but nothing to rave about. I should mention the béarnaise sauce that was served with it that was very well done.

Filet mignon at Bobby Van's on Park Avenue, NYC, NY

With it came spinach a la creme that could have had more cream.

Spinach a la creme at Bobby Van's on Park Avenue, NYC, NY

And fried onions that were very good: crispy and deliciously greasy.

Fried onions at Bobby Van's on Park Avenue, NYC, NY

Last was dessert. I opted for the cheesecake that was delicious: tasty, quite dense, I loved it.

Cheesecake at Bobby Van's on Park Avenue, NYC, NY

Overall, the meal was good, but it validated my opinion that, in order to keep their margin on events such as this one or even Restaurant Week, restaurants lower the quality of the ingredients. Bobby Van's is still one of my favorite steakhouses, and I still recommend 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!

Bobby Van's Steakhouse

I Just Want To Eat! 2/19/17 I Just Want To Eat! 2/19/17

ROKI Le Izakaya: new Japanese Brasserie in NYC, NY - Closed

Last Friday, I was invited at ROKI Le Izakaya a new Japanese brasserie just opened 2 weeks ago by Keiko Ono Aoki and Executive Chef Koji Hagihara. This is a spin off of Benihana, Keiko being the wife of late founder of that famous Japanese chain, Hiroaki Aoki, known in the US as Rocky Aoki. I had the chance to meet with Keiko and Chef Koji who welcomed us in this incredible space where the main attraction is the kitchen in the middle where one can admire the Chef and his crew not only cook delicious food, but also present it in a beautiful way.

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

Chef Koji Hagihara of ROKI Le Izakaya in NYC, NY

Yes, this is not your regular Japanese joint: of course, you can have some sushi and sashimi, but they also propose other choices that will satisfy a larger crowd, some of the dishes definitely showing some creativity and with an elegant flair as you will see later in this post.

Back to the restaurant first: big, with two rows of tables at the entrance, the main dining room in the center, with its central kitchen that you can face if you sit at the counter, that I highly recommend. I also noticed a large painting of Marilyn Monroe on one side as well as large communal tables and a private dining room further back. It has an elegant but casual feel and I truly appreciated that the lights were not dimmed, so I could admire the aesthetics of the dishes.

Main dining room at ROKI Le Izakaya in NYC, NY

I should mention that at the time we went, they did not have their liquor license, but you can bring your own bottle(s) if you wish...So, food wise, we tried quite a lot of items from their menu. Here is what we tried:

Japanese canapés: in cooking, canapé is a slice of bread that can be toasted, topped with various savory items. At ROKI, the bread is replaced by crispy rice that gave an incredible texture to the whole thing, being both crunchy and chewy at the same time.

Japanese canapés at ROKI Le Izakaya in NYC, NY

They propose 9 different types, three being vegetarian. We chose:

Uni - Sea urchin and flying fish roe:

Uni Canape at ROKI Le Izakaya in NYC, NY

Kani - Snow crab and avocado:

Kani canape at ROKI Le Izakaya in NYC, NY

Unagi - eel and Japanese pepper:

Unagi canapé at ROKI Le Izakaya in NYC, NY

Spicy maguro - tuna and spicy mayonnaise:

Spicy maguro at ROKI Le Izakaya in NYC, NY

Truffle and mushroom:

Truffle mushroom canapé at ROKI Le Izakaya in NYC, NY

Guacamole - avoado, mountain caviar and tomato.

Guacamole canapé at ROKI Le Izakaya in NYC, NY

I could then not miss the next dish considering my French roots: powdered foie gras over duck chasiu. Basically, it is a two components dish: on one hand is the duck that was delicious on its own, perfectly cooked with some nice fat. On the other hand, you have a bloc of foie gras that will be grated like you would parmesan on a pasta dish. I am not sure if I got a special treatment, but when the Chef grated the foes gras, I was really wondering when he would stop, although, let's be honest, I did not want him to stop anyway! It was really good, rich, delightfully fatty, a perfect dish if, like me, you love duck.

Foie gras and duck chasiu at ROKI Le Izakaya in NYC, NY

Duck Chasiu at ROKI Le Izakaya in NYC, NY

Powdered foie gras and duck chasiu at ROKI Le Izakaya in NYC, NY

The next dish was beautifully presented on a bed of crushed ice: kanpachi carpaccio. Kanpachi, also called yellow tail or amberjack, is a leaner fish than tuna (they also propose a tuna carpaccio with goji berries) and has a pink color with lines that look like grapefruit. This carpaccio was delicious: the fish was soft and the dish had a nice acidity thanks to the ponzu sauce. I recommend it if you like raw fish.

Kanpachi carpaccio at ROKI Le Izakaya in NYC, NY

Then came a classic: pork belly buns. But I admit that the presentation was great: first of all, the buns had a different shape than the classic round one. Then, it is a "do it yourself", a bit messy, but still nice, as Jodi enjoyed one of the buns without the pork belly that she does not like. On my side, I assembled it, putting a generous amount of mayonnaise between the meat and the bun. And that meat was delightfully fatty, with the bun being perfectly soft.

Pork belly buns at ROKI Le Izakaya in NYC, NY

Pork belly and mayo at ROKI Le Izakaya in NYC, NY

Buns with cucumber at ROKI Le Izakaya in NYC, NY

Another small dish was the truffle croquette, made with potato, butter, mushroom and truffle, a great dish for mushrooms lovers.

Truffle croquette at ROKI Le Izakaya in NYC, NY

Last was the chashu tonkotsu premium ramen made with chicken and pork broth, pork belly, sliced pork, egg and seasoned vegetables (know that they also have a vegetarian ramen). The ramen came without the broth that they poured at the table, giving an elegant touch to a fairly popular dish. The broth was very flavorful and it was overall a great ramen. I was glad that in term of quantity, although of a good size, it was not too much.

Chashu tonkotsu premium ramen at ROKI Le Izakaya in NYC, NY

Last was dessert. We got to try:

The Earl Grey creme brûlée:

Earl grey creme brûlée at Chashu tonkotsu premium ramen at ROKI Le Izakaya in NYC, NY

And the roasted white sesame seed ice cream:

Roasted white sesame ice cream with a sugar syrup at ROKI Le Izakaya in NYC, NY

The desserts ended the meal on a high note: the creme brûlée was perfectly set, with a nice hint of earl grey, but I admit that my favorite was the ice cream that had a nice nuttiness and was creamy and rich.

This was a fantastic experience and I am glad that I had to meet with Chef Koji Hagihara who prepared a succulent meal for us. I should also mention that the service was on point, not just with us, but with other customers, where I observed that the staff was very attentive. They were also quite knowledgeable about the menu that is always a good thing when there are so many interesting dishes making the choice difficult. Roki le Izakaya is a nice addition to the Japanese brasserie scene and I highly recommend 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!

Roki Le Izakaya

I Just Want To Eat! 2/17/17 I Just Want To Eat! 2/17/17

Brunch at Brasserie Athenee, French restaurant near Times Square

I passed so many times in front of Brasserie Athenee, a French restaurant, that I was kind of looking forward to eat there. So we decided to go for brunch, on a Saturday. The place was crowded for sure and had its charm, with the banquettes and chandeliers.

Dining room at Brasserie Athenee in NYC, NY

They started off by bringing bread, a mandatory element of a French meal, but I admit that I was a bit disappointed not to see some baguette...

I started my meal with a fresh squeeze orange juice that was just ok, as it seemed to have been cut with just a bit of water.

Fresh squeeze orange juice at Brasserie Athenee in NYC, NY

For her entree, Jodi decided to go with the salade Nicoise, made with seared tuna (I mention this because the original salad is made with canned tuna). The salad did not look good, from the tomatoes to the tuna that was not appetizing at all.

Salade Nicoise at Brasserie Athenee in NYC, NY

On my side, I wanted to order the duck leg confit, but when they told me it was served with rice and steamed vegetables, I passed. So, I went for the mussels and fries. It was just ok, the mussels being big, but dry and the fries not crispy at all.

French fries at Brasserie Athenee in NYC, NY

This was a disappointing brunch. For sure, I will not go back to Brasserie Athenee!

Enjoy (...)!

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

Brasserie Athenee

I Just Want To Eat! 2/15/17 I Just Want To Eat! 2/15/17

Valentine's Day breakfast at Sugar Sketch in the East Village

Yesterday, I was invited to a Valentine's Day breakfast organized by Type 2 Creative at Sugar Sketch, a small pastry shop that combines Italian traditional flavor profiles with modern American designs. I was there thanks to my friend Malini, The Restaurant Fairy, whose perfectly painted nails (with a heart for the occasion) can be seen on few photos.

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

Nutella Bomboloni at Sugar Sketch in the East Village, NYC, NY

Taking photos at Sugar Sketch in the East Village, NYC, NY

Display at Sugar Sketch in the East Village, NYC, NY

This was a festival of sweet and savory items from Sugar Sweet. Here is what I had:

Sweet and savory specialties from Sugar Sketch in the East Village, NYC, NY

On the savory side:

Truffle cheese cloud:

Breakfast Panzerotto — Italian style breakfast empanadas, filled with prosciutto, mozzarella, and Parmesan cheese:

Breakfast Panzerotto at Sugar Sketch in the East Village, NYC, NY

Cheddar cheese and prosciutto croissant:

Cupcakes:

Chocolate cupcake:

Cherry blossom cupcake:

I do not know which one this was, but especially took this photo to show the way the cupcakes sit in their box, so it does not move inside.

Cupcake box at Sugar Sketch in the East Village, NYC, NY

Coconut brioche (Jodi loved it!):

Coconut brioche at Sugar Sketch in the East Village, NYC, NY

Bomboloni filled with Nutella: I could not resist this one simply because of the Nutella that I love. It was filled with a lot of it and the donut itself had nice hints of orange because of the zest in it, pairing well with the chocolate.

Continuing with Nutella, I drank their Nutella hot chocolate: quite good, although I wish it had more Nutella in it...

Nutella Hot Chocolate at Sugar Sketch in the East Village, NYC, NY

But if you do not like this, you can opt for a macchiato or espresso.

Macchiato at Sugar Sketch in the East Village, NYC, NY

This was a nice breakfast and I was glad that I could leave Sugar Sketch without being in a sugar coma...Thanks to Type 2 Creative and Sugar Sketch for this wonderful event!

Enjoy (I did)!

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

Sugar Sketch

I Just Want To Eat! 2/13/17 I Just Want To Eat! 2/13/17

New Restaurant in Hell's Kitchen: Haru

Haru is not unknown to me: I remember the first time I went there was at their location in Gramercy with our friends Jen and Chris, before this blog even existed. I was blown away by the original meal I had, thinking at first that it was a classic Japanese place. The meal went beyond my expectations and it was probably my first step into Japanese fusion. And this week, I got to try their new location in Hell's Kitchen, that just opened a week ago, the crowd definitely getting the word of it as it was packed from the moment we arrived to the moment we left.

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

Dining room at Haru in Hell's Kitchen, NYC, NY

I like many things besides food there. First is the elegant decor and the light that is not dimmed, allowing dinners to not only see their food, but also what is being served to other tables. Because yes, this is the kind of place where your head will turn in many directions, trying to see what others ordered, sometimes with envy.

Chef Ben Dodaro from Haru in Hell's Kitchen, NYC, NY

This dinner was also the opportunity to meet with Chef Ben Dodaro who crafted some seasonal dishes on the menu that we got to try. Some, because some other dishes have been on the menu for years. Smartly, they gave us a wide preview of what they offer, with tasting portions of appetizers, sushi, entrées and desserts. When asked after each plate what I liked the most, I admit that I was not sure what to answer, everything being different and so good. Here is what we got:

Tasting menu at Haru in Hell's Kitchen, NYC, NY

Appetizers:

Short rib yakitori, marinated in a yuzu miso marinade. The meat was delicious, tender and flavorful. Under was a green apple salad that at first I disregarded, considering it more like a presentation item, but then, when I tried it, I could not believe how good it was.

Short rib yakitori at Haru in Hell's Kitchen, NYC, NY

Bluefin crab and corn fritter. This was definitely not what I expected and I was for sure not disappointed: the crab was definitely the star and was not at all overpowered by some fillers as you often see with crab cakes.

Blue crab corn fritter at Haru in Hell's Kitchen, NYC, NY

Lobster taco: made with Maine lobster, this is the perfect example of a fusion dish. What was interesting was the shell made with gyoza shell! It was a bit spicy, thanks to the jalapeño-ponzu dressing, and had a nice crunch given by the cucumber. It is for sure hard to say which one of these dishes were my favorite.

Lobster taco at Haru in Hell's Kitchen, NYC, NY

Then was the sushi, served with Sho Chiku Bai Nigori, an unfiltered sake (hence the milky color) that was quite good (more restaurants and bars should propose sake).

Sho Chiku BaiNigori sake at Haru in Hell's Kitchen, NYC, NY

As well as a cucumber gimlet that was quite refreshing and could be drunken like milk...

Cucumber gimlet at Haru in Hell's Kitchen, NYC, NY

The selection for the sushi was:

Sushi at Haru in Hell's Kitchen, NYC, NY

California king crab roll:

Hell's Kitchen roll made with crunchy salmon, cucumber, lemon-chili mayo, topped with salmon, avocado, tobiko caviar and sriracha. It was served with a lemon-chili and sriracha mayo.

Hell's Kitchen roll at Haru in Hell's Kitchen, NYC, NY

Mandarin and fennel tuna sashimi:

Toro (fatty part of the tuna belly):

Uni:

Uni roll at Haru in Hell's Kitchen, NYC, NY

All were delicious and fresh. The most interesting one was the uni that had that nice creaminess and smoothness.

After that were the entrees:

Entrees at Haru in Hell's Kitchen, NYC, NY

Filet mignon served with dashi, on top of spinach (that I admit did not like, not surprising as besides spinach a la crème or fried spinach, I am not a big fan) and a nice potato and wasabi fritter. The steak was really good, tender and perfectly cooked medium. And as you may know if you follow this blog, I am always thinking twice before ordering steak in a non-steakhouse restaurant.

Filet mignon at Haru in Hell's Kitchen, NYC, NY

Potato and wasabi fritter at Haru in Hell's Kitchen, NYC, NY

Hot chili-garlic shrimp accompanied with harusame noodles (glass noodles), carrots and squash. The shrimp was perfectly cooked and delightfully spicy.

Hot chili-garlic shrimp at Haru in Hell's Kitchen, NYC, NY

Crispy duck served with a ginger-scallion pancake, a take on Peking duck that was fantastic.

Crispy duck at Haru in Hell's Kitchen, NYC, NY

Pancake for crispy duck at Haru in Hell's Kitchen, NYC, NY

This was served with some wine:

Red - Malbec Salentein reserve:

Malbec Salentein reserve at Haru in Hell's Kitchen, NYC, NY

White - Sauvignon Blanc Whitehaven:

Sauvignon Blanc at Haru in Hell's Kitchen, NYC, NY

Last was dessert, with a very unique one: a tempura cheesecake that was delicious, a bit crunchy and soft inside.

Tempura cheesecake at Haru in Hell's Kitchen, NYC, NY

And a dark chocolate white miso brownie that I found just ok.

Dark chocolate white miso brownie at Haru in Hell's Kitchen, NYC, NY

This was a great tasting offering a wide variety of dishes that allowed me to discover quite a lot of specialties served at Haru. This is definitely a place to know, a good addition to the Hell's Kitchen restaurant scene.

Enjoy (I did)!

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

Haru Sushi

I Just Want To Eat! 2/11/17 I Just Want To Eat! 2/11/17

Sel et Poivre, Authentic French cuisine by an Austrian Chef

Going to Sel et Poivre (salt and pepper in French) is so refreshing: there, you get not only to taste some great French cuisine, but the dining room is worked on by Chef Christian Schienle who prepares classic French bistro dishes, some of them with a refined flair. What amuses me is that Chef Schienle (that you can see on the photo above paying for parking) is not French, but succeeds to serve delicious dishes. To the point that I went twice this week: on Tuesday for a blog dinner and on Friday, simply because I wanted to try one of their specials only served that day: cassoulet.

Salt and pepper at Sel et Poivre in NYC, NY

I like the atmosphere of the restaurant and the charm that all the black and white photos on the wall give to the room. In fact, these photos are vacation photos, adding a personal touch to an intimate setting (this photo was taken earlier in the evening).

Food wise, it was fantastic and if you go there, you may want to wear stretch pants, because you will not want to stop eating, even if you are full...like I did! So here is what I got:

Episode 1 - Tuesday Blog Dinner:

Note that the portions below were tasting size, except for the soup, snails and desserts.

Wine: I went for a Beaujolais, Brouilly Bonne Neige, 2011 that was light and perfumed, perfect with the meal I was going to have.

Brouilly Bonne Neige 2011 Beaujolais at Sel et Poivre in NYC, NY

Of course, the meal started off with some baguette that was served warm, with butter. Yes, you cannot have a French meal without bread.

Bread and butter at Sel et Poivre in NYC, NY

Then, every year, during this period, they serve a game menu and so, some grilled venison sausage and a wild boar sausage. I think it is a good idea to propose some game as a special as not that common in restaurant, and, when well done, it can be fantastic.

Grilled Venison and Wild Boar sausages at Sel et Poivre in NYC, NY

Followed escargots. I was really looking forward to it, but was a little apprehensive because I went to few restaurants were they put too much of a twist into it, simply ruining the dish. No, these were the classic ones, served with a sauce made of butter, garlic and parsley, sauce so good that I dipped my bread into it...

The next dish is not what comes to mind when thinking about French cuisine. It was a red pepper bisque, perfect for the season. It was light and had just a tad of cream in it (it is a bisque), and you could definitely taste the red pepper.

Red pepper bisque at Sel et Poivre in NYC, NY

After that was cod fish with creamy lentils. That dish was succulent! The fish was perfectly cooked, not dry and flakey. But then, the lentils were amazing, drenched in a cream made with mustard seeds and horseradish.

Cod fish with creamy lentils at Sel et Poivre in NYC, NY

The last entree was also something I was looking forward to. It was a quail stuffed with goat cheese in a port wine reduction. I do not see quail that often on restaurant menus and sometimes, when I get it, it is overcooked and therefore dry. At Sel et Poivre, it was perfect and I was surprised how the combination between the quail and the cheese worked well.

Stuffed quail with goat cheese at Sel et Poivre in NYC, NY

Last was dessert, to finish this delicious meal on a high note. There was first a creme brûlée that was perfectly set:

Creme brûlée at Sel et Poivre in NYC, NY

And an Apricot crepe that was sublime, the crepe being well made.

Apricot crepe at Sel et Poivre in NYC, NY

So, it is discussing with Chef Schienle that I realized that he was serving cassoulet on Fridays and I persuaded Jodi to go back the same week to try it.

Episode 2 - The return

It is really rare that I go to the same restaurant twice in the same week, but I could not resist going back to Sel et Poivre. There were in fact two dishes I wanted to try:

The first one was the Terrine de Foie Gras with red wine grapes. I was really not disappointed, the foie gras being very good and well made.

Terrine de foie gras at Sel et Poivre in NYC, NY

The second one being the long awaited cassoulet, a comfort dish from the South of France made with beans and meat that are slow cooked. Everybody has its own variation and not that many restaurants in New York serve it. Chef Schienle prepares it with duck confit, garlic sausage and pork belly, adding a bit of tomato sauce for the reddish color. This was a delicious dish, very filling. The best meat was definitely the duck confit that was deliciously salty and had this flavorful taste.

Chef Schiene also offered to try their wild boar pate that was very good, dense with a delightful gamey flavor, so good that I did not leave an ounce on the plate (now you know why I mentioned the stretch pants before...).

Wild boar pate at Sel et Poivre in NYC, NY

Jodi was more reasonable than me and chose a salad composed of arugula, watercress, endive and roquefort:

and a cheese plate (not sure what all these cheese were...

Cheese plate at Sel et Poivre in NYC, NY

Last was a tart tatin that was one of the best I had in New York: it was not too sweet and the apple was melting in my mouth.

With it, complimentary from the Chef, we got a glass of 2005 Domaine de Durban Muscat de Beaumes-de-Venise, Rhone, France.

Glasses of muscat at Sel et Poivre in NYC, NY

I should in fact mention that I also had a glass of Cote du Rhone reserve.

Glass of Cote du Rhone at Sel et Poivre in NYC, NY

I was glad I had a little walk on the way home considering how much food I ate. See et Poivre is a great place and one of my favorite restaurants in the city. I definitely recommend it and, if you go, you will certainly enjoy the personality of the Chef that adds to the charming atmosphere of the restaurant.

Enjoy (I did)!

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

Sel & Poivre

I Just Want To Eat! 2/9/17 I Just Want To Eat! 2/9/17

Lunch prix-fixe at Victor's Café, Cuban restaurant in NYC, NY

Victor's Café is a great Cuban restaurant located Midtown. But know that this place proposes an elegant version of Cuban cuisine, more elevated than what you would have in places like La Caridad on the Upper West Side or La Isla in Hoboken. I could not resist to try their lunch prix-fix that offers, for $29, a three course meal that was quite good. Before the food came, they brought some plantains that are always a crowd pleaser.

Plantains at Victor's Café, Cuban restaurant in NYC, NY

Then I decided to try their ceviche de camarones or shrimp ceviche. I admit that this was just ok, the shrimp being slightly overcooked.

Ceviche de camarones at Victor's Café, Cuban restaurant in NYC, NY

But the best was the entree: I chose the arroz con pollo that is braised chicken served in a rice casserole with sofrito and beer. I was really surprised by the size of the dish that was large and loved it: the chicken was well cooked and moist and the rice flavorful.

Arroz con pollo at Victor's Café, Cuban restaurant in NYC, NY

Last was dessert. I was able to try two: the first one was their arroz con leche or rice pudding that was really good, with just the right amount of cinnamon.

Rice pudding at Victor's Café, Cuban restaurant in NYC, NY

The second was the flan de huevo or simply flan, a delicious dessert, that was so dense and had some creaminess to it.

Flan at Victor's Café, Cuban restaurant in NYC, NY

This was a great meal and you really get a deal there. Victor's Café is a nice place and I am looking forward to going back for dinner.

Enjoy (I did)!

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

Victor's Café

I Just Want To Eat! 2/7/17 I Just Want To Eat! 2/7/17

ORO, Italian restaurant in Long Island City

Yesterday evening, I was invited at ORO, an Italian restaurant that opened last August in Long Island City, conveniently located five minutes from the Queensboro Plaza subway stop. I was really surprised when I entered this place as I did not expect a place so spacious, modern and elegant, but with a casual feel.

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

Bar ar ORO, Italian restaurant in Long Island City

Dining room at ORO, Italian restaurant in Long Island City

Wine display at ORO, Italian restaurant in Long Island City

There, I got the chance to meet with the Chef, Scott Andriani, who crafted a very interesting menu.

Chef Scott Andriani from ORO, Italian restaurant in Long Island City

I started off my meal with a cocktail, a mule sweet and bitter made with muddled strawberries, Russian vodka, campari, lime juice, topped with ginger beer and a strawberry. This was delicious, the taste of strawberry coming through and making it very refreshing. But, this is the type of drink that you would sip without realizing there is alcohol in it...

Mule cocktail, sweet and bitter at ORO, Italian restaurant in Long Island City

Then, they brought us some homemade bread, one was made with fennel and the second one with onions. It was quite good bread, the crust being crispy and not too thick, and quite light, cooked in their brick oven.

Homemade bread at ORO, Italian restaurant in Long Island City

Cooking the bread in the brick oven at ORO, Italian restaurant in Long Island City

Then came the appetizers. We tried:

Butternut squash arancini made with aborio rice, aged parmesan cheese and served with a sage-lemon aioli. I thought it was an interesting dish as different from the classic rice balls. I really liked the sweetness the butternut squash added to the dish.

Butternut squash arancini at ORO, Italian restaurant in Long Island City

Meatball parmigiana served with a tomato basil sauce. These meatballs were delicious, not dry. There was a hint of lemon in that dish that I found unusual and surprising.

Meatballs parmigiana at ORO, Italian restaurant in Long Island City

Charred octopus on top of a white bean ragout, charred peppers, roasted garlic and paprika aioli. The octopus was not rubbery and had a nice char. However, I found it a bit salty. The white bean ragout though was fantastic.

Charred octopus at ORO, Italian restaurant in Long Island City

This was definitely a good start and I was looking forward to try the entrees. The first one was the squid ink linguini, served with mixed seafood and a tomato broth. I love squid ink pasta and was in heaven. Know that the pasta there is homemade. They were perfectly cooked and, with the sauce, were sublime. There was also a large amount of seafood, from mussels, to shrimp, squid and clams, all well cooked.

Squid ink linguine at ORO, Italian restaurant in Long Island City

The second entree was the deep dish grandma pizza that was made with plum tomato, fresh mozzarella and herb oil (rosemary for sure). I admit that I was expected something different, like a fusion between the Chicago deep dish pizza and the Sicilian. It was good, but did not stand out for me.

Grandma deep dish pizza at ORO, Italian restaurant in Long Island City

With the entrees came some sides. The first one was quite unusual: corn creme brûlée. This was a great side: creamy and delightfully sweet.

Corn creme brûlée at ORO, Italian restaurant in Long Island City

The second one was the crispy brussels sprouts drizzled with bacon vinaigrette, another delicious side that I recommend, especially if you do not like brussels sprout: this will change your mind.

Crispy brussels sprouts at ORO, Italian restaurant in Long Island City

Last were the desserts and we got spoiled. We tried:

Tiramisu:

Pannacotta:

Strawberry pannacotta with kiwi sorbet (Restaurant Week dessert):

Strawberry pannacotta at ORO, Italian restaurant in Long Island City

All the desserts were delicious, but I admit that my favorite was the pannacotta that was perfectly set. I should also mention the kiwi sorbet that was surprising: it was the first time I had that flavor and loved it: they make it with the kiwi seeds that kind of give the same bite you have with the fruit. I hope they will add that to their regular menu.

The dinner at ORO was great: the food was simply delicious. ORO is definitely a place to know.

Enjoy (I did)!

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

ORO

I Just Want To Eat! 2/7/17 I Just Want To Eat! 2/7/17

Restaurant Week Winter 2017: China Grill - Closed

There are two places I love for Restaurant Week Midtown: Circo and China Grill. This year, I went twice to China Grill for their Restaurant Week offer that is a very good deal. You get an appetizer, an entree, a side for two and a dessert for $29 and can add a bottle of wine for an additional $40. What I like about it is the choices that are not only limited, but also can be found on their regular menu. The first time I went, I did not have my camera unfortunately, but the second time, I did. So this is what I had that time:

Appetizers:

Chicken thigh skewers with a toasted peanut sauce. This was a great dish, the chicken being very well cooked, moist and that toasted peanut sauce amazing, with a perfect thickness.

Chicken thigh skewers at China Grill in NYC, NY

The lobster pancakes (for an additional $6): This was a mix of mushrooms and lobster, rolled into a crepe, with a delicious sauce that was made with coconut milk. This was delicious, the crepe itself being well done, soft and tasty. However, I admit that the lobster was a bit overpowered by the mushrooms.

Lobster pancakes at China Grill in NYC, NY

Entree:

The previous time I had their barbecued wild salmon that was amazing, the salmon being cooked to perfection. So, this time, I went for their drunken chicken, served with pickled ginger and sprouts, topped with a ponzu sauce. I should mention that it was a nice portion. Quite good, the chicken being well cooked and moist. But I admit that the salmon was even better and recommend it.

Drunken chicken at China Grill in NYC, NY

Side:

One of their most spectacular side is the crispy spinach that as its name indicates is crispy and delightfully greasy. But I also like their vegetable fried rice that is very flavorful and does not need any sort of meat in it.

Vegetable fried rice at China Grill in NYC, NY

Dessert:

Chocolate cake and cookies topped with coconut ice cream. The chocolate cake was pretty good, very chocolatey, and the coconut ice cream quite good too.

Chocolate cake and cookies with ice cream at China Grill in NYC, NY

This was a great lunch and a good deal. Definitely, China Grill embraces the spirit of Restaurant Week that is to make diners discover places and want to go back to try their regular menu. Well done!

Enjoy (I did)!

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China Grill