I Just Want To Eat! 10/3/18 I Just Want To Eat! 10/3/18

American Hall Beer and Arcade

Habanero Blues is no more and has been replaced two weeks ago by American Hall, a beer and arcade joint that can fit up to 600 guests. With the same owners and Chef, American Hall is all about comfort food, beer and fun with its large play room downstairs where people can play darts, pool, foosball or other arcade games for a low price while enjoying some drinks.

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

American Hall Beer and Arcade in NYC, NY

Co-owner Willy Reichenbach and Chef Angel at Habanero Blues in NYC,NY

What is great about the arcade room, besides the various games is the art on the wall that they left and that gives a certain atmosphere.

Rules at American Hall Beer and Arcade in NYC, NY

Arcade at American Hall Beer and Arcade in NYC, NY

Pool table at American Hall Beer and Arcade in NYC, NY

Foosball at American Hall Beer and Arcade in NYC, NY

Food wise, American Hall represents very well Americana, offering what you would expect in this type of restaurant: burgers, wings, meatloaf, ribs, etc. But with a good selection of dishes for vegetarians. Here is what we tried:

Beer, Bourbon, and BBQ, a cocktail made with Maker's Mark Bourbon, Jack Honey, Shock-top Citrus Ale, BBQ sauce:

Beer, Bourbon and BBQ cocktail at American Hall Beer and Arcade in NYC, NY

Guacamole and chips: it might not be American, but Americans love it. Funny enough, I know lots of French people who never had guacamole before coming to this country and it might have been here that I also tried it. Not that I never had avocado before, but my mom used to use it in salads or with…sugar! The guac at American Hall was freshly made, with little chunks of avocado, as I like it, and well seasoned.

Guacamole at American Hall Beer and Arcade in NYC, NY

Tortilla chips at American Hall Beer and Arcade in NYC, NY

Cali Cauliflower or fried cauliflower served with a chipotle remoulade. Slightly crispy, this was delicious. When I think that when I was a kid I did not really like cauliflower when cooked…

Fried cauliflower at American Hall Beer and Arcade in NYC, NY

Chicken wings: so they propose several kinds of them and I was lucky enough to get a sampler. There was:

Buffalo wings,
Garlic Parmesan (one of my favorites),
Mango habanero (more sweet than spicy),
Dry rubbed (a bit too much rub on it),
Peanut Butter and Jelly: served with a spicy grape jelly, this was a great fusion of two classic American dishes. And I found it successful, although I wished the peanut butter sauce was thicker.

Chicken wings at American Hall Beer and Arcade in NYC, NY

Dry rubbed wings at American Hall Beer and Arcade in NYC, NY

Garlic and parmesan wings at American Hall Beer and Arcade in NYC, NY

Peanut butter and jelly wings at American Hall Beer and Arcade in NYC, NY

Buffalo wings at American Hall Beer and Arcade in NYC, NY

Mango habanero wings at American Hall Beer and Arcade in NYC, NY

Veggie burger: the Impossible Burger. Yes, the patty is from Impossible Foods and would satisfy any vegetarian who misses the taste of meat. It was good but slightly overcooked and Jodi regretted not having asked for cheese on top, and the ratio bread / patty was in favor of the bread. Still, a very good alternative if you do not eat meat.

Impossible burger at American Hall Beer and Arcade in NYC, NY

On my side, I chose the Mac and cheese burger that was decadent and sublime: the meat was perfectly cooked, juicy and the Mac and Cheese was delicious, creamy with a nice smokiness from the bacon.

Mac and cheese burger at American Hall Beer and Arcade in NYC, NY

Wild Willy’s Chili, Willy Reichenbach’s own recipe, mainly made of ground pork and beef chuck (i.e. very few beans) and topped with cheddar cheese, sour cream and scallion. They accompany the chili with saltines that are in fact pretty good with it.

Chili at American Hall Beer and Arcade in NYC, NY

Of course, we could not leave without trying their desserts and got two that are classic American desserts: a vanilla milk shake, and a cookie. The vanilla milk shake was perfectly made, not too thick, served with a large straw, so you do not have to make too much effort to drink it.

Milkshake at American Hall Beer and Arcade in NYC, NY

The cookie, called the Toll House Cookie, was served in a skillet with vanilla ice cream. Gooey and chewy, it was really decadent.

Cookie at American Hall Beer and Arcade in NYC, NY

We left American Hall with a well deserved walk after all of that food. I like the concept that is more about an all American comfort food hall than a political statement. It is fun and good, so what more to ask?

Enjoy (I did)!

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

American Hall - 29 W 36th St New York, NY 10018

I Just Want To Eat! 10/2/18 I Just Want To Eat! 10/2/18

Recipe: Vegetarian Chili

A while back, I published a recipe of vegetarian chili, made with tofu. Since then, I discovered a meatless product at Trader Joe’s (I am not paid for this nor was I asked by this company to promote their product!) that really looks like ground beef and has the same texture, but is made with soy.

Here is my recipe that was inspired from childhood memories:

Time: 5 minutes preparation and 1 hour cooking

Ingredients for 5 servings

2 package of meat-less beef
2 cans of tomato sauce (I use unsalted tomato sauce - cans of 15 oz)
2 (15 oz) cans of red beans
1/2 cup olive oil
1 table spoon minced garlic or 3 garlic cloves minced
1 table spoon chili powder
1/2 table spoon of Ancho chili powder
1/4 table spoon of cayenne pepper powder

Preparation:

In a cooking pot, put the olive oil and garlic on medium heat. Cook the garlic for two minutes after sizzling. Then, add the meatless beef and stir with a spoon to break it as it comes compact, like a brick. Although the meatless beef is pre-cooked, cook it for 5 minutes with the garlic. Then, add the beans, tomato sauce and spices. Do not add salt: the meatless beef has already enough sodium in it. Know that, to neutralize some of the tomato sauce acidity, some people add a small cube of sugar.

Step 1: cook meatless chili with the garlic

Step 2: add the tomato sauce, beans and spices

Cooking:

Cook for 1 hour on low heat.

Et voila! Serve with cheese (I often use a Mexican blend), sour cream and guacamole.

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! 10/1/18 I Just Want To Eat! 10/1/18

Burger competition at Saxon+Parole

It’s been a while since we wanted to go to Saxon+Parole to try their burgers. Especially their vegetarian burger that is called the “impossible burger”, a plant based patty supposed to taste like meat. Are we there in the future? I do not know but I have seen more and more places proposing the beef like patty from Impossible Foods. The secret? Well still a secret but they provide some clues on how they can come close to meat, per their website:

Protein: wheat protein and potato protein deliver that meaty chew and essential nutrition.
Flavor: turns out the key to craveable flavor is the same molecule that makes meat a great source of iron: heme (I looked up for what it is but sorry, I do not have a PhD).
Fat: coconut oil and a dash of soy. It’s what’s give the impossible burger that fatty juicy sizzle.
Binders: to bring it all together we use konjac and xanthan, common ingredients in Chefs’kitchens.

So here we are, Jodi with the impossible burger, served with a mushroom purée, roasted oyster mushrooms, sherry onions and truffle cream.

Impossible burger at Saxon+Parole in NYC, NY

On my side, the Saxon burger, made with dry aged beef, Pennsylvania Harvati cheese, maple bacon and a fried egg or what I would call “a heart attack on a plate).

Signature burger at Saxon+Parole in NYC, NY

I started with the beef burger that was really good: juicy, tasting like meat (I always mention this because some restaurants put too much seasoning that overpowers the whole thing), with the egg yolk adding some smoothness to it. Definitely a good burger. Then, I tried the Impossible burger. Was it good? Yes. Dis it taste like meat? Very slightly. The texture was there, it was moist and not juicy like a good patty would be. Considering you have toppings with it as well as the bread you could be fooled to think it is meat though.

Creamy corn gratin at Saxon+Parole in NYC, NY

The cheeseburger was served with french fries that were pretty good and we also ordered some superb creamy corn gratin topped by an arugula pesto. I washed all of this down with their Manhattan on tap that is a cocktail made with their own whisky distilled in Kentucky (well I guess I should call it bourbon then).

Housemade whiskey at Saxon+Parole in NYC, NY

For dessert, we had S’mores, made à la Saxon+Parole with a warm chocolate pudding, Graham cracker, marshmallows and a whisky barrel smoke to keep the whisky theme alive. Delicious, it was a good way to end a fantastic and surprising meal.

Now you may wonder if the Impossible Burger convinced me. Yes, a bit: this is a good alternative to meat if you dine in a vegetarian restaurant and want something as comforting as a burger, but the taste is not as delicious as a good meat patty as far as I am concerned. It can also be a good substitute for converted vegetarians who miss the taste of meat they had before though...It is worth trying in all cases!

Enjoy (I did)!

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Saxon+Parole - 316 Bowery, New York, NY 10012

I Just Want To Eat! 9/28/18 I Just Want To Eat! 9/28/18

Tapas at Cata on the Lower East Side

What you need to know about me is that when I am walking in the street, my head is like a radar looking around for restaurants and I often stop to simply look at the menu, even if I already ate...What I saw when we passed next to Cata on the Lower East Side was their dining room that was open. Not the menu. That was enough for me to grab my smartphone to check the menu there as, this time, we were looking for a place for dinner. Contemporary tapas ? Why not. We had an early lunch so were fine for an early dinner and we just waited for them to open, thinking that on top of that it would be quiet.

I love that this place has a rustic feel. They have two dining rooms: one with high chairs and one with regular tables. We chose the latter that was perfect.

High chair dining room at Cata on the Lower East Side

Dining room at Cata on the Lower East Side

I started the meal with a cocktail. At Cata, they have quite few cocktails made with gin, but I wanted whiskey, so I ordered their Bowery and Stanton, a cocktail made with Bourbon, Pedro Ximenez (Spanish white wine), blood orange and lemon, that gets its name from the location of the place, in the corner of Bowery and Stanton. Refreshing, I loved the citrusy flavor.

Bowery and Stanton cocktail at Cata on the Lower East Side

Next, we ordered a bunch of small dishes (tapas). I admit that it was tough to pick as they have very interesting choices, both vegetarian and non-vegetarian. Here is what we tried:

Mushrooms a la plancha with shallot, parsley and lemon. Recommended if you love mushrooms.

Mushrooms a la plancha at Cata on the Lower East Side

Patatas bravas or fried potatoes, smothered in paprika and served with a whipped aioli. Always a crowd pleaser.

Patatas bravas at Cata on the Lower East Side

Fried goat cheese with citrus infused raw wildflower honey. I need to stop there: this is a must have unless you do not like or cannot have cheese. It was sublime: not greasy, I loved the contrast of the shell that was crunchy and the goat cheese, as well as the sweet and savory mix that the honey added.

Fried goat cheese at Cata on the Lower East Side

Then, I ordered for myself a paella; not any paella: a duck paella made with butifarra (a Spanish sausage made with duck and pork), duck confit, foie gras and mushrooms. If you love duck this is for you. I am glad that they propose it in a small or larger size: I chose the former that was already a lot considering the other dishes we tried and the dessert that was coming. For sure, they are not lying when they call it a duck paella: there is a lot of duck, with different flavors and texture that made every bite different. There was also lots of mushrooms and the rice had this wonderful charred crust, the soccarrat, that is a must have in a paella.

Duck paella at Cata on the Lower East Side

Last was dessert. We went for the torrija, a classic Spanish dessert that was closed to a pain perdu or French toast, the sourdough bread being soaked in a custard before being fried, creating a fantastic caramelized crust on the outside.

The food at Cata was fantastic: not your regular tapas for the most part, I could order the entire menu! But it would not be reasonable, right? So I will have to go back...

Enjoy (I did)!

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

Cata - 245 Bowery, New York, NY 10002

I Just Want To Eat! 9/26/18 I Just Want To Eat! 9/26/18

Tappo Thin Crust Pizza

Going to Junoon for dinner, we passed in front of Tappo and, as Jodi loves pizza, we decided to go there for lunch the next day. So here we are, on a Saturday for lunch, arriving at the moment they opened. We sat outside, enjoying the nice weather and gave our order. Then we waited, waited and waited. As they saw we started being impatient, they advised us that they gave priority to a delivery of 25 pies. Not very professional as they knew when we ordered that they had this order and should have told us that they had to take care of that, and so our pizza would be delayed. No, it was as if they were annoyed by our impatience. We had time and really wanted to try this place, hoping that the food would be worth the wait, dinner being packed. I thought it was just ok: for sure there were lots of toppings on it and the thin crust pizza was good but did not sweep me off my feet. For sure I prefer Neapolitan pizzas (if you never tried Luzzo's, go there!), but, if well executed, a thin crust pizza can be good, like at Marta. No, Tappo is not a place I would recommend for pizza for sure and not just because of the service. Next time, I’ll pass...

Dining room at Tappo Thin Crust Pizza in NYC, NY

Here is what we tried:

Sodas: Jodi got a Shirley Temple and I got a root beer that I love to drink with pizza.

Root beer at Tappo Thin Crust Pizza in NYC, NY

Shirley temple at Tappo Thin Crust Pizza in NYC, NY

The first pie was the formaggio bianco, made with mozzarella, Parmesan, Pecorino Romano, ricotta and bechamel.

Formaggio bianco pizza at Tappo Thin Crust Pizza in NYC, NY

The second pizza was the Classica, composed of marinara sauce, fresh tomatoes, fresh mozzarella and fresh basil:

Classica pizza at Tappo Thin Crust Pizza in NYC, NY

Enjoy (...)!

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Tappo Thin Crust - 49 West 24th Street, flatiron, NY 10010

I Just Want To Eat! 9/25/18 I Just Want To Eat! 9/25/18

Recipe: Ratatouille

Ratatouille is a Provencal dish that originated in Nice, in the South of France. Needless to say that this dish became popular after the Disney movie of the same name and it is now not uncommon to see it on menus in New York. Comforting, this is the kind of dish where every family has its own recipe. Some cook the vegetables separately. others together. Even the way the vegetables are cut can differ, some preferring them grossly cut and others, like myself, small. Know that it has to cook for a long time and you will surely get a fantastic smell in your apartment.

You can eat it as a side with chicken for instance, the ratatouille being just warm, or with a nice bread, like you would it a paté.

Here is my recipe that was inspired from childhood memories:

Time: 30 minutes preparation and 3 hours cooking

Ingredients for 6 servings

4 zucchini
1 eggplant
3 peppers (I use yellow peppers for their sweetness)
1/2 cup olive oil
1 table spoon minced garlic or 3 garlic cloves minced
1 table spoon thyme
2 bay leaves
1 tea spoon of salt

Preparation of the vegetables:

Cut the peppers, eggplant and zucchini in small pieces. Note that I always remove the skin from the eggplant when making ratatouille.

Cooking:

In a large pan, put the olive oil, garlic and vegetables: do not worry if the vegetables overflow a bit the pan as they will reduce during the cooking process. Start cooking at medium heat and when you hear it sizzling, lower to low heat.

After an hour, put the thyme, bay leaves and salt. Continue cooking for 2 more hours on low heat.

Ratatouille - after an hour, add the herbs

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! 9/24/18 I Just Want To Eat! 9/24/18

Sexy Tacos Dirty Cash in Harlem

We were in Harlem for an event when we saw Sexy Taco Dirty Cash. Those who think that it is a Mexican version of Hooters, you will be disappointed. No, it is just a restaurant with an interesting menu. Corails for instance have creative names that fit the theme: Thai me up (with Thai tea - my first choice, but unfortunately they ran out of Thai tea), Dirty Ole’Man (my second choice, but again, they did not have one of the ingredients) or the Victors Secret. As I was set finally on having a drink with Scotch, I settled for the Penicilin #3. Quite good, it was made with lemon and yuzu that gave a refreshing citrusy taste.

Penicillin cocktail at Sexy Tacos Dirty Cash in Harlem

We then started with the guacamole. Homemade, it was just ok: I prefer when there are chunks of avocado and I found it a bit watery, probably because they put it on top of salsa...

Guacamole and chips at Sexy Tacos Dirty Cash in Harlem

Then, we hesitated between the tacos and the burritos. Their burritos are not your classic ones. For instance, they have one with Butter chicken (Indian) and another one with gochujang salsa roja (Korean). They also offer pressed burritos (Zapatos). Finally, Jodi chose their mushroom tacos, made with Mexican cream, tarragon, truffle oil, croutons and goat cheese. It was pretty good and tasty even if the color of the dish was not so appealing.

Mushroom tacos at Sexy Tacos Dirty Cash in Harlem

I decided to try their fish tacos made with with fried codfish, Chipotle remoulade and a cabbage slaw. Simple, i truly appreciated that it was not filled with ton of iceberg lettuce. it looked appetizing and I loved the purple color of the slaw. I loved that taco: the fish was crispy, perfectly cooked and not soggy.

Fish tacos at Sexy Tacos Dirty Cash in Harlem

Last was dessert. They had chocolate mousse and tres leches. We ordered the latter. Funny enough, the waiter looked at me as if I was nuts when I asked him if they made it there...They do not. It was good but a bit too dense. Still a good way to end the meal.

Tres leches at Sexy Tacos Dirty Cash in Harlem

Overall the food was good, but I was not wowed by the place. Still, if you are in Harlem and want to eat Mexican food, it is a fun spot.

Enjoy (I did)!

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

Sexy Taco Dirty Cash - 161 Malcolm X Blvd, New York, NY 10026

I Just Want To Eat! 9/21/18 I Just Want To Eat! 9/21/18

Anchor Bar: where Buffalo wings were created!

If like me you love chicken wings, you need to try Anchor Bar on 57th street: this is the outpost of the original restaurant located in Buffalo, credited with the creation of the Buffalo chicken wings in the 1960s. At that time, wings were used in soups or thrown away; owner Teressa Bellissimo got the idea to deep fry them and smother them in Frank’s Red Hot sauce, serving them with blue cheese sauce. Incredibly, they were served for free at the counter, before becoming an icon of American Bar food. My first encounter with Buffalo wings was in New York when I moved here as I only tried chicken wings in Paris at...Pizza Hut!

So I was excited to go to Anchor Bar and got to try their medium as well as suicidal wings that were definitely hot but so not hot like the hottest at Buffalo Wild Wings several blocks away. The wings were not the best I had, but were quite good and the chicken was well cooked, still moist.

As it is a bar, they offer a wide variety of drinks like the beer from Weihenstephan that is served in a glass with the shape of a boot or their old fashioned that was a bit too diluted.

Weihenstephan Beer at Anchor Bar in NYC, NY

Anchor Bar is an institution and, as I could not try it in Buffalo, it was a great opportunity to try it in New York City. As I mentioned before, these are nice t the best wings ever, but they are pretty good and going to what I consider an institution makes it worth the trip.

Enjoy (I did)!

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

Anchor Bar - 327 W 57th St, New York, NY 10019

I Just Want To Eat! 9/19/18 I Just Want To Eat! 9/19/18

Mighty Quinn's BBQ near Times Square

When you think that Mighty Quinn’s started as a cart in Smorgasburg in Brooklyn and now they have two locations in the city, the latest being few steps from Times Square. The one in the East Village is always crowded but not this new one that opened several months ago but does not seem to have gotten enough attention from the BBQ crowd or the tourists...That worked for us a we going with our friends Amy and Caleb on a Thursday evening and arrived a bit early to make sure we would have a spot for the four of us.

Dining room at Mighty Quinn's BBQ near Times Square

The place is nice and not so big with only a large communal table in the middle. In the back is the kitchen and the counter where they will serve you, cafeteria style, some delicious meat. If you are vegetarian, there are few choices but sides only. The meat at Mighty Quinn’s is slow cooked following the instructions of pit master Hugh Mangum.

Counter at Mighty Quinn's BBQ near Times Square

Here is what we tried:

Burnt ends (brisket) in BBQ sauce:

Burnt ends at Mighty Quinn's BBQ near Times Square

Spare ribs (pork):

Spare ribs at Mighty Quinn's BBQ near Times Square

Sausage:

Chicken wings (BBQ sauce):

Chicken wings at Mighty Quinn's BBQ near Times Square

Mac and cheese:

French fries:

Boylan soda: root beer for me, black cheery for Jodi.

Boylan soda at Mighty Quinn's BBQ near Times Square

Everything was pretty good. My favorite were the wings that I wish I ordered spicy and the burnt ends that were sublime, smothered in BBQ sauce. The ribs were good but I admit that I had better and was hoping they would fall off the bone. As far as the sides, the fries were very good: crispy and thin cut like I like them. So overall it was a good meal: I am glad that so far not that many people know it is there, so we can enjoy going there without the crowd...

Enjoy (I did)!

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

Mighty Quinn's BBQ - 1407 Broadway, New York, NY 10018

I Just Want To Eat! 9/17/18 I Just Want To Eat! 9/17/18

Farm to Table Dinner at The Marshall in Hell's Kitchen

I cannot believe I missed The Marshall for so many years, this place having been opened since 2013. It is probably because I often went for dinner in Hell’s Kitchen on 9th Avenue and started to go on 10th more and more this year, discovering true gems there. And The Marshall is one of them. Imagine: we went there for brunch on a Saturday and returned the following Tuesday to try their dinner. That is telling!

Dining room at The Marshall in Hell's Kitchen

I love the place that has a true neighborhood feel with the only negatives being the noise level and light that is slightly too dimmed. The concept? Farm to table and promoting sustainability. The food is cooked in a wood fire oven and the food is sourced from local farmers, the wine from local wineries and the liquors from local distilleries. Before talking about what we had, i should mention that the name of the restaurant has nothing to do with law enforcement per se and comes from the name of the Chef Charlie Marshall who grew up in a farm, shaping his farm to table concept.

Kitchen at The Marshall in Hell's Kitchen

Know that it is not a large place so I suggest booking a table especially when you go for dinner. They have few tables outside but in the summer I like my A/C...The decor fits the theme and i love the reclaimed wooden tables that I admit are a bit small if you decide to share dishes.

Here is what we had.

Brunch:

The homemade biscuits are a must have. They are served with sour cherry preserves from Beth’s Farm Kitchen and a house made butter (I know: I put a lot of it...).

Biscuits at The Marshall in Hell's Kitchen

Wood oven grilled cheese. Normally it has wood oven roasted bacon in it; so, as Jodi is vegetarian, i asked for the bacon on the side and put it in the grilled cheese after the fact. It is made with a 7-grain bread and NY white cheddar. It was good but could have been melted longer. Definitely the bacon makes it even better...it was simply served with Fork potato chips.

Grilled cheese at The Marshall in Hell's Kitchen

The oven baked Mac and cheese. Normally, they have bacon in it and we asked them to make it without any. It was made with Pennsylvania Swiss cheese and corkscrew pasta: creamy, it was delicious and I did not even miss the bacon. Well in fact, it stands on its own and I think that they should offer it vegetarian with the bacon being an option.

Oven baked Mac and cheese at The Marshall in Hell's Kitchen

Oven backed Mac and cheese at The Marshall in Hell's Kitchen

Dinner:

For dinner, I started off with a glass of whiskey from their interesting local selection. My pick? A distillery in Brooklyn called Widow Jane that uses water from their cave in Rosendale, NY, a water that has apparently unique chemical properties. I chose their 10 year Bourbon that received tons of awards, like the New York Distilled Spirits Competition - Bourbon Category Gold. I definitely need to visit that distillery as I saw that they have tours.

10 y/o Widow Jane Bourbon at The Marshall in Hell's Kitchen

Then we shared the homemade loaf of bread with house made butter that was very good unfortunately as I could not stop eating it as we waited for our dishes (I cannot resist bread when it is good). It is not free and I was thinking that they could offer it, even a smaller portion rather than having dinners pay for it. It might be because I am so used to have a bread basket in restaurants that I am always surprised when you are charged for it.

Homemade bread at The Marshall in Hell's Kitchen

We then shared the burrata that was served with pesto, wood oven roasted garlic and pearl onion confit, and roasted cherry tomatoes. The burrata from John Fazio Farm was deliciously creamy and divine paired with the tomatoes and garlic.

Burrata at The Marshall in Hell's Kitchen

Roasted tomatoes at The Marshall in Hell's Kitchen

Roasted garlic at The Marshall in Hell's Kitchen

Next were the entrees. Jodi got the Bulich Farm Roasted Portobello Mushroom salad that was composed of baby arugula, micro mix, goat cheese, polenta croutons and a balsamic vinaigrette.

Mushroom salad at The Marshall in Hell's Kitchen

On my side, I hesitated between the lamb shank and the oven roasted meatloaf. I finally went for the latter as I might have had meatloaf once and was thinking that it would probably be a good one as made with sirloin, flank and chuck. It was stuffed with mozzarella, parsnip, turnip, carrot, kale and an onion gravy. Quite big, it looked fantastic and was really good, not dry, with a nice char on the outside. However, I did not really like the stuffing (fortunately there was not much) and wished there was some tomato sauce. Despite this, I would order it again and recommend it if you go there.

Meatloaf at The Marshall in Hell's Kitchen

Last was dessert: we could not resist ordering their S'mores that are cooked in the oven. Delicious, it was quite comforting and a great way to end a succulent dinner.

S'mores at The Marshall in Hell's Kitchen

Overall we had great meals at The Marshall. The only negative is the noise level that is a bit high for dinner. But, despite that, I would go back!

Enjoy (I did)!

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

The Marshall - 628 10th Avenue, NY 10036

I Just Want To Eat! 9/14/18 I Just Want To Eat! 9/14/18

Blue Ribbon Fried Chicken in Hell's Kitchen

I love chicken: fried, pan seared, rotisserie, you name it. I discovered fried chicken in the US many years ago in a Southern cuisine restaurant and was blown away. Well, it has to be good: crispy with the chicken perfectly cooked and moist. The coating should also not overpower the taste of the chicken by having too much seasoning and I like when it is slightly greasy. So I was excited to try the second location of Blue Ribbon Fried Chicken that opened few months ago in Hell’s Kitchen and the cafeteria style joint lived up to my expectations.

Dining room at Blue Ribbon Fried Chicken in Hell's Kitchen

The menu is tricky because there are many choices there for cuts: thighs, drumsticks, wings or tenders. And if you prefer, you can go for a sandwich. I tried a few. Here we go:

First I’ll start with the drinks: they have beer so I went for a Guinness that, not surprisingly, was not as good in a can than it is on tap.

Guinness beer at Blue Ribbon Fried Chicken in Hell's Kitchen

Chicken livers and caramelized onions: fantastic! The livers were well cooked, not dry and I loved the added sweetness of the onions.

Chicken livers and caramelized onions at Blue Ribbon Fried Chicken in Hell's Kitchen

Blue Ribbon sandwich: crispy chicken with lettuce, tomato and pickled cucumber on a toasted bun. Although I liked the chicken that was very tasty, I thought it was overall a bit bland, wondering if they forgot to put their Blue Ribbon sauce...So I added some wasabi honey on it and it was better.

Blue Ribbon sandwich at Blue Ribbon Fried Chicken in Hell's Kitchen

The 4 piece mix, that is fried breast, whole wings, thigh and drumstick. It was superb: the chicken was one of the best fried chicken I had, being as I mentioned before: crispy and moist.

4 pieces mix at Blue Ribbon Fried Chicken in Hell's Kitchen

It was served with delicious fries: thin cut like I love them (sorry I am not a bit fan of steak fries), crispy and cooked all the way through.

French fries at Blue Ribbon Fried Chicken in Hell's Kitchen

As sides, I tried the Cole slaw that came with the chicken as well as the pickled cucumber, both good.

Cole slaw at Blue Ribbon Fried Chicken in Hell's Kitchen

Pickles at Blue Ribbon Fried Chicken in Hell's Kitchen

It was a very good dinner: if you like fried chicken, Blue Ribbon Fried Chicken is a place not to miss, even if New York has institutions like Sylvia's where it is not just about the chicken, but also the history of the 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!

Blue Ribbon Fried Chicken - 749 9th Ave, New York, NY 10019

I Just Want To Eat! 9/12/18 I Just Want To Eat! 9/12/18

Paulie Gee's in Greenpoint, Brooklyn

Some consider Paulie Gee’s in Greenpoint the best pizza in New York and, considering the line in front of it on a Saturday at 5pm, they are not just a few! Jodi tried to go last Tuesday with her friends but it was difficult to get a table so they ended up in a different pizza joint. So we decided to try, last Saturday, thinking that at 5pm, when they open, there would probably not be that many people, the crowd probably enjoying some happy hour elsewhere. We were wrong: we arrived at 5:05pm and there was a line outside. By the time we made it to the desk, they told us there would be an hour to an hour and a half wait. As we were there, we decided to wait in the crowded bar area, not wanting to just put our name on the list and come back later, a miracle always being possible.

Dining room at Paulie Gee's in Greenpoint, Brooklyn

I then grabbed a beer at the bar, a Greenpoint Runner, that I gave up trying to photograph, the place being very dark and crowded. I liked that amber ale and sipped it slowly, enjoying the moment. And you remember that miracle I mentioned before? It happened. At some point, a group of 5 people got their table and we replaced them at the bar. The barman then asked us if we wanted to eat there instead of waiting for a table and we did not hesitate, being there for already 40 minutes. After the beer was root beer that I love with pizza and Jodi got a Boylan grape soda.

Boylan sodas at Paulie Gee's in Greenpoint, Brooklyn

The menu at Paulie Gee’s is all about pizza cooked in their brick oven. Know that they also offer vegan options, but no gluten free. Paulie Gee’s is known for their specialty pizza with creative and funny names like Grapeful Dead with pickled grapes or Anise and Anephew with fennel and anisette. But we decided to go with some more classic as Jodi is vegetarian and I am not that thrilled with arugula on my pie...It took a while the get our order and it finally came! The first one was the Brian de Palma, made with Italian tomatoes and Parmigiano Reggiano.

Brian de Palma pizza at Paulie Gee's in Greenpoint, Brooklyn

The second was the Not the Quattro Formaggi, that is on their secret menu. It is composed of fresh mozzarella, Parmigiano Reggiano, Pecorino Romano, and Gorgonzola. Yes, 5 cheese, hence the name.

Not the quattro formaggi at Paulie Gee's in Greenpoint, Brooklyn

The pizza itself was good, puffed up on the sides with a nice char, but I found that I had better tomato sauce and more decadent 1, 4 or 5 cheese pizza like the burrata pizza at Annabelle. Don’t get me wrong: it was good, but I do not think it is the kind of place that is absolutely necessary to try, preferring Luzzo’s, Da Mikele by Luzzo, Keste or Annabelle mentioned before.

Enjoy(I did)!

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

Paulie Gee’s - 60 Greenpoint Avenue, New York, NY 11222

I Just Want To Eat! 9/10/18 I Just Want To Eat! 9/10/18

Dinner at Union Square Cafe

I finally made it to Union Square Café, the first restaurant of acclaimed chef and entrepreneur Danny Meyer that reopened in a new location. I am glad it did as I was stunned by the news that it would close. I love the concept that Danny Meyer apparently tried to instill when opening it to make it successful: focus on customer satisfaction that is something I experienced in most of his fine dining restaurants, like Gramercy Tavern or The Modern (I still rave about this place), but also in more casual, like Marta. And I think that the non-tipping part of it is a great idea, allowing everyone in the staff to share the tip, sharing that is otherwise not permitted by law if I remember well. That’s true that we, as diners, when we tip, tip the wait staff, but there are other people we do not see who contribute directly or indirectly to the experience we have.

So here we are on a Friday, at 6:30pm. We got a reservation in the bar area rather than the dining room, but the menu is the same. Service was fine, but we could see that the staff was a bit overwhelmed. Food wise, it was fantastic: each dish was delicious and beautifully plated. Here is what I tried:

As a cocktail, I got the Market Smash, made with Bourbon, Amaro, Strawberry and Mint, a quite refreshing drink.

Market Smash cocktail at Union Square Cafe in NYC, NY

Oysters: the menu was not that clear and I thought there were two kinds instead of four. So, I was surprised to see 12 oysters coming when I asked for 3 of each and expected only 6. I read too fast and was glad to see that the table next to us made the same mistake...The oysters were from:

Peeko, NY
Scorton Creek, MA
Buckley Bay, BC (Canada)
Compass Point, WA

All of them tasted fresh with a different texture that was interesting to compare. I definitely did not regret keeping the dish and not sending it back.

I then tried their Peking Duck breast, served with Ruby streaks, cherries and tater tots. The duck was sublime, perfectly cooked, with a slightly crispy skin that was delightfully fatty. I always love when duck is paired with something sweet like honey or fruit and was not disappointed.

Pekin duck breast at Union Square Cafe in NYC, NY

Tater tots at Union Square Cafe in NYC, NY

Jodi on her side got the Bibb & Red Oak Leaf Lettuce salad, made with gruyere, Dijon vinaigrette and sourdough croutons:

Bibb & Red Oak Leaf Lettuces salad at Union Square Cafe in NYC, NY

And the Sweet Corn Sformato, a sort of Italian custard that was composed of black truffle, sungold tomatoes and chervil. This was very good and a great vegetarian dish.

Sweet corn sformato at Union Square Cafe in NYC, NY

Last was dessert. We hesitated between the banana tart and the S'mores Pavlova. We went for the latter that was made with a toasted marshmallow with inside some ganache, molten cake,
and a Graham Cracker Ice Cream. It looked great and was delicious, not too sweet, a great take on a classic dessert.

S'mores pavlova at Union Square Cafe in NYC, NY

This was a great way to end a wonderful dinner. Union Square Cafe is a great place to know if you want great food in a relaxed atmosphere. I definitely 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!

Union Square Cafe - 101 E 19th Street, New York, NY 10003

I Just Want To Eat! 9/7/18 I Just Want To Eat! 9/7/18

Chicken wings at Blondie Sports

I recently went to Blondie Sports on the Upper West Side with one of my colleagues, Michael, who loves chicken wings and recommended the place. I know the area, having gone to the restaurant next door, Burke & Willis, an Australian joint that serves a delicious kangaroo burger.

Blondie Sports Bar is your typical bar with one one side the bar and then a quite dark dining room with multiple screens where people can watch games. I am sure that it is crazy at that point and was glad we went on an off night. There, we ordered some wings, sticking to medium and hot on their spiciness scale that goes up to “ouch” that Michael, who loves very spicy food, said are way too spicy. The wings were delicious: the chicken was well cooked and moist. Interestingly the skin on the medium ones was crispier than the skin on the hot wings. But still, I preferred the hot wings that were hot but not enough to prevent me from eating a bunch of them.

Hot wings at Blondie Sports on the Upper West Side

Medium wings at Blondie Sports on the Upper West Side

We also tried their waffle fries and fried onions combo with cheese sauce that was a good side (there was a lot of it). It was a good way to lower the heat in my mouth, especially after dipping the crispy waffle fries in the cheese. The onions, delightfully greasy, were also a good remedy to the wings spiciness.

Waffle fries and fried onions at Blondie Sports on the Upper West Side

With the meal, I went for an old fashioned that was ok, made with Knob Creek bourbon.

Old fashioned at Blondie Sports on the Upper West Side

Last was dessert and that part was a bit disappointing. They had Ben & Jerry's ice cream (this is vanilla with whipped cream), as well as cheesecake that is not homemade, It was not good and tasted like a cake that is frozen. I think they should switch vendors because it was a bit of a let down.

Vanilla ice cream at Blondie Sports on the Upper West Side

Cheesecake at Blondie Sports on the Upper West Side

Overall I liked Blondie Sports, but I would only go for wings, maybe increasing a bit the heat the next time I go...

Enjoy (I did)!

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

Blondie Sports - 212 West 79th Street, NY 10024

I Just Want To Eat! 9/5/18 I Just Want To Eat! 9/5/18

Amazing dinner at Le Coq Rico

Opened in 2016, Le Coq Rico is the outpost in New York City of the restaurant of the same name in Paris from acclaimed Chef Antoine Westermann. Originally from Alsace in the east of France, Chef Westermann maintained a 3 Michelin Star rating in his restaurant Le Buerehiesel for 31 years until asking the Michelin Guide to remove them, a quite incredible move for a Chef. The name Le Coq Rico is a play on cocorico, the French version of Cock-a-doodle-doo (yes, roosters speak French too!) and is, in the US, a tribute to American farmers and local terroir. In fact, Chef Westermann spent a year before opening the restaurant, traveling in North America, focusing on the Hudson Valley and Pennsylvania, to discover local farmers and understand their philosophy on raising poultry. At Le Coq Rico, it is all about birds, but birds raised responsibly: cage free and hormone free. But if you are vegetarian, it should not be a problem: they have a few dishes and could even accommodate beyond the menu (they proposed to create a plate made with various sides like the famous ratatouille, but Jodi declined).

One thing I recommend if you go there and are not more than two people: sit by the counter so you can watch the kitchen staff preparing the amazing food they serve there. It is mesmerizing and...mouth watering! Enough talking: here is what we had.

I started with their signature old fashioned, made with cognac, rye, rosemary syrup, maple syrup. Well balanced, the sweetness of the maple syrup counteracted well the alcohol content.

Old fashioned at  Le Coq Rico in NYC, NY — Old fashioned at Le Coq Rico in NYC, NY

I then proceeded to get their giblets platter that was composed of duck liver, apple and heart brochette, glazed wings, roasted chicken liver on horseradish toast, spiced croquettes. This was a terrific sampler and I loved each and every bit of it. I really like the fact that they propose this because that way you can get a taste of these offal that are rarely on menus besides chicken liver and wings. They should probably get these glazed wings as an appetizer on its own: they were delicious.

Giblets platter at Le Coq Rico in NYC, NY

Chicken hearts at Le Coq Rico in NYC, NY

I then continued with the Northfolk quail that, for $48, is not cheap but worth it. This small bird is from the Feisty Acres Farm in Southold, NY and raised for 70 days that is much longer than usual (I believe 50 days max. ). Quail are tough to cook because you just need to cook them few seconds more to get a dry meat. But they surely know how to cook it: the dark meat was moist and very flavorful. I appreciated the fact that they gave a wet towel to clean my fingers as they make you comfortable telling you to enjoy eating it with your hands. The quail was served with angel hair fries and a seasonal salad (small but good).

Northfolk quail at Le Coq Rico in NYC, NY

Seasonal salad at Le Coq Rico in NYC, NY

You may wonder at that point what Jodi ate. She had the arugula salad with goat cheese:

Arugula salad with goat cheese at Le Coq Rico in NYC, NY

As well as the oven baked potatoes that were prepared with tomato, lemon and onions. It was delicious.

Oven baked potatoes at Le Coq Rico in NYC, NY

Last was dessert and we finished with fireworks! We got Chef Westermann‘s specialty: the Île Flottante or floating island, a french dessert made with egg whites and crème anglaise (vanilla cream). The spherical whipped egg whites topped with a bit of caramel and sitting on the creme anglaise looked beautiful. Then the first bite was divine: the egg whites had a perfect density, being quite firm, and the creme anglaise was perfectly made: not too liquid, not too thick, with a sublime vanilla taste. This is probably the best Île flottante I ever had!

Overall we had an amazing meal at Le Coq Rico: the food was superb there and, if like me you like poultry, this is definitely your spot.

Enjoy (I did)!

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

Le Coq Rico - 30 E 20th Street, New York, NY 10003

I Just Want To Eat! 9/3/18 I Just Want To Eat! 9/3/18

Soul Curry, innovative Indian cuisine in Hoboken, NJ

When Matt & Meera closed few months ago, I was heartbroken: I loved this place and we tried most of their menu, my favorite being the wings, the lamb kati roll, the dal tadka and the old Delhi butter chicken. But, to my surprise, it was just a revamp of the restaurant and Chef Hari Nayak came back with Soul Curry, an innovative Indian restaurant that definitely stands out. New decor and new menu, we already went twice since they opened less than 3 weeks ago and trust me: we will be back! I love the decor with the beautiful painting that dominates the dining room and the exposed brick that gives a nice warmth to this place.

Dining room at Soul Curry in Hoboken, NJ

Food wise, you will find a few classic dishes, but the menu is composed mainly of dishes that are pretty interesting, sort of fusion cuisine, like the burrata butter chicken that is made with tandoori chicken, smoked tomato makhni and burrata, a pairing that is fairly interesting, the creaminess of the burrata balancing the sauce that is full of flavor. And that tandoori chicken was superb: nicely charred, it was still moist.

Burrata butter chicken at Soul Curry in Hoboken, NJ

There are in fact a few dishes with chicken and they even propose a roasted one, half or whole called Amritsari Dhaba roast chicken that is a farm raised chicken cooked with Punjabi masala or the butter chicken lollipop wings that are smothered in a creamy BBQ chili glaze: yes it is messy if you eat with your fingers, but they give you wet towels so you can enjoy these delicious pieces of chicken that were medium spicy and slightly crunchy.

Butter chicken lollipop wings at Soul Curry in Hoboken, NJ

Butter chicken lollipops wings at Soul Curry in Hoboken, NJ

Other appetizers are quite unusual as well. Of course, samosas are classic Indian dishes, but at Soul Curry, they are not the regular ones you see on menus, these being made with phillopastry, and filled with potatoes and vegetables, served with a mint sauce and a tamarind sauce, the latter being my favorite.

But was is unusual is the street food they propose, from the playful pani puri that is these little crispy pockets that you'd better eat in one bite, filled with an avocado salsa, where you will pour a calcutta style lemon puchka dressing. Or the Summer corn bhel, made with roasted and puffed sweet corn, Indian corn flakes that are seasoned and a cumin chili vinaigrette, a fairly refreshing dish.

Similar to Matt & Meera, the Chef is serving the Naanchos, made with naan chips, bhel chutneys, red onion and a masala cheese sauce. A very comforting dish and a nice twist on a classic bar food.

I should mention that the entrees come with basmati rice and you can also get some naan that is really good, charred and fluffy.

Basmati rice at Soul Curry in Hoboken, NJ

They also offer lassi, but only mango, no sweet or salty one. That is fine: their mango lassi that also has cardamon is delicious and they offer a nice quantity of it for $5!

Mango lassi at Soul Curry in Hoboken, NJ

Last is dessert: they propose two. Mango lassi popsicles and gulab jamun creme brûlée. We went for the latter that was pretty good, a interpretation of 2 classic desserts. Although I would love to just have the traditional gulab jamun as it is one of my favorite desserts...

Gulab jamun creme brûlée at Soul Curry in Hoboken, NJ

So we had two great meals at Soul Curry: the food is succulent and the service very courteous. Soul Curry has definitely its place in Hoboken, offering a different kind of Indian cuisine. I for sure recommend it and will come back soon!

Enjoy (I did)!

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

Soul Curry - 618 Washington Street, Hoboken NJ 07030

I Just Want To Eat! 8/31/18 I Just Want To Eat! 8/31/18

Greenwich Steakhouse

We recently went to Greenwich Steakhouse, where Chef Victor Chavez, an alumni of Smith & Wollensky Steakhouse, serves various cuts in a modern setting far from your classic Steakhouse. I admit that I am not that impressed by the Smith & Wollensky reference as I never liked that place, having tried it few times for lunch or dinner: poor service and just ok overpriced food coming into mind. But hey, it does not mean that the same would reflect at Greenwich Steakhouse. In fact, the service was courteous and efficient. As far as the food was concerned, it unfortunately did not deliver for me: the steak was not what I expected and the dessert not good. At least I got a good cocktail, The Johnny Prime, made with vanilla infused whiskey, cynar, ruby, port, and mole butters. I should mention that this cocktail is named after a fellow blogger whose blog is mainly about steaks (check it out here).

The Johnny Prime cocktail at Greenwich Steakhouse in NYC, NY

Here is what we ate:

Jodi, being vegetarian, got a wedge salad with additional tomatoes instead of bacon.

Wedge salad at Greenwich Steakhouse in NYC, NY

On my side, I went straight to the entree as I wanted to try their tomahawk and thought it would be massive. On top of that, I wanted to add seared foie gras to it. Unfortunately, they ran out of it. I then asked for bone marrow and was a bit perplexed when the waiter said that the steak comes with it. It did. Several minutes after, a piping hot plate came out with a ribeye and a bone marrow on the side. I admit that I was happy to see the bone marrow but was disappointed that the bone on the steak was short (no, it did not look like a tomahawk). At first the meat was well cooked, medium rare, but, the plate was so hot that it became very quickly medium and dried out a bit.

Tomahawk at Greenwich Steakhouse in NYC, NY

Bone marrow at Greenwich Steakhouse in NYC, NY

As sides, we tried their truffle and rosemary fries that were nicely crispy, as well as the onion rings that were also perfect: crispy and cooked all the way through.

French fries at Greenwich Steakhouse in NYC, NY

Onion rings at Greenwich Steakhouse in NYC, NY

Last was the tiramisu that I did not like at all, not being creamy.

Tiramisu at Greenwich Steakhouse in NYC, NY

So overall I was disappointed with Greenwich Steakhouse. I may let some time pass before trying it again: New York City offers so many options when it comes to steakhouses.

Enjoy (the post)!

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Greenwich Steakhouse - 62 Greenwich Avenue, NY 10011

I Just Want To Eat! 8/29/18 I Just Want To Eat! 8/29/18

PN Wood Fired Pizza

As we got married on a 8th, we always go out that day and so I decided to find a pizza place as Jodi loves pizza. That is how we ended up at PN Wood Fired Pizza in Chelsea. This is not your classic pizza place: I guess they call themselves the “black Sheep” or Pecore Nere (PN) in Italian because they make pizza a bit differently. They put pride in saying that they do not break the rules, they make them. Considering how good the food was, I have no problem with that!

Dining room at PN Wood Fired Pizza in NYC, NY

Looking at the menu, you would just think that there is nothing special, but in fact they use various organic flours imported from Molino Grassi in Parma, Italy. They are made with ancient grains and they do not refine or enrich them. They are lower in carbs and have higher fiber than others and, as you order your pizza, you pick which flour you want them to use, a description on cards handed to you with the menu helping you to make your choice. Here is what we tried at PN Wood Fired Pizza:

As a drink, I hesitated between some whisky on the rocks as they have a nice selection of whisky from all over the world (you can try Indian or Japanese whisky if you’d like). But then I saw a cocktail made with bourbon: the Scuro. It also had dark rum, lemon, orange blossom syrup and cinnamon syrup. It was quite good: not too strong, well balanced, it had a nice refreshing citrusy taste and a very slight hint of cinnamon.

Scuro cocktail at PN Wood Fired Pizza in NYC, NY

We then ordered the arancini of the day that were made with porcini mushrooms, mozzarella and truffle (probably oil). Served with a pomodoro sauce, it was really good: gooey and crispy, I could have eaten more of those. I just regretted that there were only 4 small balls...

Arancini at PN Wood Fired Pizza in NYC, NY

Next was the charred octopus, served with cherry tomatoes, fennel and Sicilian pistachios. This was fantastic: the octopus was perfectly cooked, not rubbery with a nice char.

Charred octopus at PN Wood Fired Pizza in NYC, NY

Last was the pizza. We chose a square one that would be enough for one person in fact. The D.O.P. seemed to be a good choice. It gets its name from the various products that compose it that are imported from Italy (D.O.P. Stands for Denominazione di Origine Protetta, the Italian term for the EU system of Designation of Origin that protects the name of certain local food from specific origin). This pizza is made with sliced San Mariano tomatoes, mozzarella di buffala, parmigiano reggiano, extra virgin olive oil and basil. For the dough, the chose the Miracolo flour that is described this way:

Grano del Miracolo is an heritage ancient grain cultivated in the Province of Parma, Italy, by Molino Grassi, Grano del Miracolo is rich in minerals, phosphorus, iron and antioxidants and the gluten is more digestible than any other wheat. A soft wheat flour with a distinctive, fragrant and almost sweet flavor profile.

DOP pizza at PN Wood Fired Pizza in NYC, NY

It looked very appetizing with the puffed up sides that had a beautiful char, the middle being thin like a Neapolitan pizza should be. Taste wise it was superb and I could have eaten a full pie. For sure they were not cheap on the cheese as there was plenty of it.

We stopped there and did not have dessert because the service was a bit slow and our food took forever to come. But I would go back there to see what they have and may even try their home made pasta that looked amazing.

Enjoy (I did)!

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PN Wood Fired Pizza - 2 W 28th St, New York, NY 10001

I Just Want To Eat! 8/27/18 I Just Want To Eat! 8/27/18

Corner Bistro in Long Island City

Corner Bistro, the famous so called “bohemian” pub has a new location in Long Island City. It was not our first target there, going for some Vietnamese food, but, when we saw it, we could not resist. Opened in 1961 in the West Village, this place serves an amazing burger that some have named the best in New York. Yes, it is good for sure: the 8oz patty is tasty and juicy, sitting on a slice of onion that will enhance a bit the flavor of the meat, and squeezed between two pieces of a potato bun that seem too small to hold everything (especially when you put ketchup on it), making the experience delightfully messy.

Cheeseburger at Corner Bistro in Long Island City

And if you are vegetarian, you can opt for the grilled cheese (this one is with cheddar). That is very good.

Grilled cheese at Corner Bistro in Long Island City

Or for the various sides they offer. The fried pickles are delicious and I did not expect to have that much on the plate. So are the fries: shoestring, crispy on the outside and cooked all the way through.

Fried pickles at Corner Bistro in Long Island City

French fries at Corner Bistro in Long Island City

Of course, I have to mention the drinks: it is a pub, so you can get beer, sodas or like me, a mix of the two: I got a root beer that had 5.9% alcohol in it. First time I tried and not the last.

Not Your Father's Root Beer at Corner Bistro in Long Island City

So overall, we had a nice meal there and it was really not expensive. Corner Bistro keeps its promise to satisfy diners hungry for delicious burgers. If you’ve never tried it, check it out!

Enjoy (I did)!

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

Corner Bistro - 4718 Vernon Boulevard, Long Island City, New York City, NY 11101

I Just Want To Eat! 8/24/18 I Just Want To Eat! 8/24/18

Stingray Lounge in Hoboken, NJ

I finally made it to Stingray Lounge in Hoboken: I waited for Jodi to have plan for dinner to go, not because I did not want to go with her, but more because of you are vegetarian, this is not really the right place for you. Unless you like cheese...I am sure though that if you ask nicely, the chef will prepare a salad or something you can eat so you do not spend your evening staring at your partner or friends enjoying their seafood.

I sat at the bar, mesmerized by the nice selection of alcohol they have and decided to order the Death Proof cocktail, made with Rittenhouse rye, Amaro Nonino, Salers and orange Bitters.

Death Proof cocktail at Stingray Lounge in Hoboken, NJ

Then, I hesitated: their menu as so many good options that I could not at first decide between the crab cakes, lobster roll or octopus. I finally went for the...seafood platter (The full house). It included 6 oysters (kusshi from Canada, Aunt Dotty from Massachusetts and Sloop Point from New Jersey), 6 clams, 2 shrimp, 1/2 lobster and 6 mussels. It looked good, appetizing and tasted very fresh. My favorite was the oysters, but I admit that their lobster, perfectly cooked and easy to remove from the shell, was delicious.

Seafood platter at Stingray Lounge in Hoboken, NJ

Lobster at Stingray Lounge in Hoboken, NJ

Mussels at Stingray Lounge in Hoboken, NJ

Oyster at Stingray Lounge in Hoboken, New Jersey

Shrimp at Stingray Lounge in Hoboken, NJ

I was still a bit hungry though so I finished with a dessert. They offer two: the chocolate mousse that is apparently a cake rather than a mousse, and a cheesecake. I went for the latter (not made in house). It was good, creamy, but a bit small: I guess I am used to the size of the cheesecake at Junior’s that remains my favorite.

Cheesecake at Stingray Lounge in Hoboken, NJ

Overall the food was very good and I would definitely go back there, this time for the lobster roll or the crab cake...or maybe the octopus. Well for another good 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!

Stingray Lounge - 1210 Washington Street, Hoboken, NJ 07030