I Just Want To Eat! 10/19/18 I Just Want To Eat! 10/19/18

Vegan French dinner at Delice & Sarrasin

What do you do when you become vegan and crave French food? I am not talking about me but of Christophe Caron, the owner of Delice & Sarrasin, a French vegan restaurant in the west Village. French and vegan is a bizarre association, French cuisine being known for using lots of butter and cream, as well as meat, poultry or fish. So, if you want to eat a boeuf bourguignon or a cassoulet, you might be out of luck. Well, not anymore with Delice & Sarrasin: they offer a menu that can satisfy a carnivore like me. See for yourself what we tried in the two times we went there...within three weeks.

For appetizer, I tried their escargots beurre Maître d’Hotel (gluten free and soy free). These are vegan snails made with oyster mushrooms in garlic butter that is coconut based. The presentation was very similar to the classic dish and the color of the mushrooms was very close too. Taste wise you cannot be mistaken between a snail and a mushroom, but let’s be honest, the best part of escargots is the sauce. And it was good: I just wished there was more so I could dip some bread.

Escargots at Delice & Sarrasin in the West Village

For entrées, all 100% vegan, they have a large choice between fake meat, fish and poultry or, crepes made with buckwheat flour (Sarrasin in French). We tried:

The tournedos Rossini, made with the "Impossible Food" steak, cooked in light butter, on a crouton topped with sliced foie gras (tahini based) and fresh black truffle. I mentioned in the past the Impossible burger at Saxon+Parole that could be in a way mistaken for meat and is completely plant based. There, they elevated it with some mock foie gras, giving to the dish some decadence not typically associated with vegan cuisine. I thought at first that the “steak” was their version of a piece of meat, but it was ground mock meat like in the burger. They cooked it well, so it was tasty and not dry at all. The foie gras could not be mistaken for the real one as it had a softer texture, less fatty and tasty, but still: it was good and went well with the steak.

Tournedos Rossini at Delice & Sarrasin in the West Village

Then we tried the steak frites infusées à la truffe blanche, a vegan beef steak made with three types of mushrooms, served with french fries infused in white truffle. Contrary to the Impossible Steak, the texture and flavors are not those of meat and I found it quite tasty. This is probably a better option if you are vegetarian and do not like the taste of meat. The fries were steak fries that I am usually not a big fan of. But these were superb: cooked all the way through and crispy.

Steak frites at Delice & Sarrasin in the West Village

Another classic is the salade niçoise that was of course without anchovies or tuna.

Salade Nicoise at Delice & Sarrasin in the West Village

And the boeuf bourguignon, a stew made with beef (that was a pea protein) marinated in red wine and "four spices", pearl onion, carrots, and fingerling potatoes. The presentation was rustic and appetizing: you would never guess that it was a vegetarian dish just looking into it. The mock meat, covered in the thick sauce, looked like beef and the texture was quite close. Taste wise, it did not taste like beef (or peas), and it was good and comforting.

Boeuf bourguignon at Delice & Sarrasin in the West Village

Last was dessert. They serve savory and sweet crepes, made with buckwheat flour, so we had to try their sweet crepes. We chose La Bordelaise, stuffed with roasted apple, salted caramel and served with some vanilla ice cream made with coconut milk. The crepe was really good and at the exception of the taste of the salted caramel, it is a regular crepe. I mentioned the salted caramel because it did not have, of course, butter in it, so you do not get at all the same taste. And that ice cream! It was deliciously creamy.

La Bordelaise crepe at Delice & Sarrasin in the West Village

The second dessert we tried was the almond milk chocolate cake that definitely measured up against plenty of restaurants where I had non-vegan chocolate cakes. Moist, very chocolatey, we were fighting to get the icing! It is a must have.

Chocolate almond cake at Delice & Sarrasin in the West Village

If you follow the blog, I am sure you are thinking that you have never seen me that excited after going to a vegetarian restaurant unless it is an Asian cuisine. When Table Verte closed, I thought a void was left, but after discovering Delice & Sarrasin, I realize it is not the case. I definitely recommend this place whether you are vegetarian or not.

Enjoy (I did)!

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

Delice & Sarrasin - 20 Christopher Street, New York, NY 10014

I Just Want To Eat! 10/17/18 I Just Want To Eat! 10/17/18

The Freckled Moose in Astoria, Queens

Last week, I got invited to The Freckled Moose in Astoria, a restaurant that opened last July and whose name comes from a Northern saying: “In the contest of moose vs car, the moose will always win.” and was also one of the nicknames of the owner, Peter Lyman. I got to talk a bit with Peter who has an interesting background, growing up in Massachusetts and learning skills of a chef on the job. The menu is his creation, inspired by his childhood.

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

Dining room at The Freckled Moose in Astoria, Queens

Backyard at The Freckled Moose in Astoria, Queens

I started off the meal with their signature cocktail: The Freckled Moose, made with Bacardi rum, crème de pamplemousse (grapefruit cream), pineapple juice and Shofenhoffer grapefruit. That was quite refreshing, fruity and a bit dangerous as you would drink it like milk.

Signature cocktail at The Freckled Moose in Astoria, Queens

Then we got the appetizers that were, for the most part tasting portions. The first one is the nachos, a typical bar food that is a must have. Hard to believe that it was half a portion considering the amount we had on the plate! And it apparently is even bigger when you add beer pulled chicken to it! It was composed of tortilla chips, guacamole, onions, black beans, jalapeño, tomato and a blend of cheese.

Nachos at The Freckled Moose in Astoria, Queens

Then, the wings that were really food and had a nice kick. These wings are cooked 3 times: first they are smoked, then fried and finally finished on the grill.

Wings at The Freckled Moose in Astoria, Queens

It was followed by the Mac and cheese, Peter’s personal recipe that is made with five cheeses: cheddar, mozzarella, fontina and gruyère, topped with Parmesan. Assembled to order, it was very creamy and of course the best part was the Parmesan crust on top!

Mac and cheese at The Freckled Moose in Astoria, Queens

But the most interesting and decadent appetizer there is probably the crab tater tots that is the fusion of two classics inspired by Peter’s childhood in Nantucket where he was fishing (and eating) crab and tater tots. Served with a spicy remoulade, it was very good, a bit crunchy and tasty. Definitely addictive.

Crab tater tots at The Freckled Moose in Astoria, Queens

For the entrees, Jodi went for their grilled cheese that is served with steak fries or tomato soup. She chose the latter. Grilled cheese and tomato soup is a very comforting dish and this was well executed. The sourdough bread was crispy, buttery but not greasy, and there was lots of cheese in it.

Grilled cheese and tomato soup at The Freckled Moose in Astoria, Queens

On my side, I went for the volcano burger that is supposed to have a molten fontina cheese center. I say “supposed” because I was ready to see a melting center when cutting the burger in half, my phone set to the video setting, ready to immortalize that moment. Unfortunately, the magic did not happen. Nevertheless, it was a good burger, thick and juicy. It was served with steak fries that I did not really like because they were not cooked enough and not crispy.

Volcano burger at The Freckled Moose in Astoria, Queens

Overall the food at The Freckled Moose was good: this is the type of place you should know if you are in the neighborhood and want to have a drink or some comfort food in a relaxed atmosphere. And if you go, get these tater tots!

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 Freckled Moose - 33-17 31 Ave, Astoria, NY 11106

I Just Want To Eat! 10/15/18 I Just Want To Eat! 10/15/18

Dolce & Salato in Hoboken, NJ

There is a new Italian Bakery in town: Dolce & Salato. I never hid the fact that I was not impressed by Carlo’s Bakery that, for me, gained success thanks to its TV show, The Cake Boss, rather than to its pastries. No, for me, the best Italian Bakery is Giorgio’s Uptown Hoboken. Old school, it is consistently good. So I was curious to try Dolce & Salato, located on Grand Street. Result of the passion for Italy from Maurizio Dolce, Michael Nirchio and Brian Mazzei, it proposed not just pastries, but also various Italian products like cheese (not just Italian by the way:

Our first visit (yes, we had several), we got their rainbow cookie, cannoli and lobster tail. All were very good, tasted fresh, but I admit that my favorite was the lobster tail, a flakey dough filled with Bavarian and whipped cream.

Pastries from Dolce & Salato in Hoboken, NJ

Lobster tail at Dolce & Salato in Hoboken, NJ

Rainbow cookie - Dolce & Salato,Hoboken, NJ

Cannoli at Dolce & Salato in Hoboken, NJ

The second time, we tried a sprinkle cookie and the sfogliatela that was filled with a cream based on ricotta. The sfogliatela was good, but not as good as that lobster tail.

Sfogliatella at Dolce & Salato in Hoboken, NJ

Sprinkle cookie at Dolce & Salato in Hoboken, NJ

The third time, we went for lunch. We started the meal with the eggplant caponata that was superb and a nice appetizer.

Eggplant caponata at Dolce & Salato in Hoboken, NJ

The second appetizer was the Sicily, a salad made with burrata, arugula and tomato. The burrata was deliciously creamy in the center, dusted with salt and drizzled with olive oil.

Burrata salad at Dolce & Salato in Hoboken, NJ

Then we got salads. The first one was the verde or green salad, made with various greens and tomato. It was good but felt a bit like a repeat of the previous salad.

Green salad at Dolce & Salato in Hoboken, NJ

The second salad was the pear and goat cheese that was good also but could have had more pear in it. However, the candied walnuts they put are sublime. They definitely elevated a salad that could have been boring without them.

Pear and goat cheese salad at Dolce & Salato in Hoboken, NJ

Of course we could not end the meal with some treats that I accompany with a double espresso and Jodi with a tea.

Coffee and treats at Dolce & Salato in Hoboken, NJ

Espresso at Dolce & Salato in Hoboken, NJ

We had, again, that sublime lobster tail, but also the torta della Nonna, or grandma’s tart, made with a lemon custard and pignoli. It was good but not as good as that lobster tail.

Torta della nonna at Dolce & Salato in Hoboken, NJ

Still, I am still raving about Dolce & Salato and trust me: it is not the last time you will see me there! There are so many pastries I’d like to try, especially their Nutella bomba that is an Italian donut filled with Nutella. Each time we went, they were out of 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.

Dolce & Salato - 1101 Grand St, Hoboken, NJ 07030

I Just Want To Eat! 10/12/18 I Just Want To Eat! 10/12/18

Vietnamese lunch at Cyclo in Long Island City

As Jodi has her art studio in Long Island City, we thought it would be a good idea to explore the neighborhood a bit to see what it has to offer and I have to say that there are quite a lot of places there that are worth trying. The latest? Cyclo, a casual Vietnamese restaurant.

Dining room at Cyclo in Long Island City

We went as they opened on a Saturday, the first one to arrived and witnessing the place getting full half an hour later. Here is what we tried:

To start, I ordered their Iced Vietnamese espresso that is coffee drip with condensed milk. I believe, after looking at the shelves, that the coffee if from Café du Monde, the famous New Orleans eatery that is known for their addictive beignets. I patiently waited for the coffee to drip on top of the condensed milk before putting it in the glass, waiting a bit longer for the ice to make its magic. Alright, I made a bit of a mess at that point...Anyway, it was quite good, just a tad sweet as I like it.

Vietnamese espresso at Cyclo in Long Island City

As an appetizer, we went for the fried quail egg wonton, served with a sweet chili sauce. Crunchy, it was quite good, my only regret being that I wished the yolk was runny.

Fried quail egg wonton at Cyclo in Long Island City

At Cyclo, they have a bunch of vegetarian dishes, so it was not a problem for Jodi. She first wanted a banh mi, but finally settled for their Clay pot tofu that had quite a lot of shiitake mushrooms.

Tofu clay pot at Cyclo in Long Island City

On my side I went for the traditional banh mi, made with a crunchy but soft french baguette, Vietnamese ham, ground pork, pâté and lots of cilantro. It was very good, full of flavors and tasted fresh. I added a bit of their chili sauce that was definitely hot!

Traditional banh mi at Cyclo in Long Island City

Last was dessert. I could not resist ordering their banana and sticky rice, that was good but not as expected. There was red bean sauce in it and I thought it did not have enough banana taste.

Banana sticky rice at Cyclo in Long Island City

Despite that, we had a great meal at Cyclo and I would definitely go back there, especially in the winter to try their Pho.

Enjoy (I did)!

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

Cyclo - 551 47Th Avenue, NY 11101

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

Celebrating the 100 years of Kaukauna Cheese at Fedora

Last week, I was invited at Fedora, a restaurant in the West Village to celebrate the 100 years of Kaukauna cheese, a company making spreadable cheese. Kaukauna is a city in Wisconsin, approximately 100 miles North of Milwaukee, where the founder, Hubert Fassbender, created a distributing company, which soon became known as South Kaukauna Dairy and eventually Kaukauna Cheese.

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

“Fassbender, who also distributed beer, created the iconic spreadable cheese after numerous tavern owners requested something to serve at their bars. Sold in a ceramic crock, Kaukauna Spreadable Cheese was served in fine hotels and supper clubs across Wisconsin and acquired the nickname "Club Cheese." The Kaukauna Klub brand was introduced and copyrighted in 1933.”

It is apparently the number 1 spreadable cheese brand in America, with more than 4,500 tons of Kaukauna Spreadable Cheese sold annually in 3,400+ American retail outlets.

Today, Kaukauna is launching a new product line with no artificial flavors: these cheese balls are proposed in the two most popular flavors, Sharp Cheddar and Port Wine.

Then we got to try some food from Fedora, but just a little as we had to go. Here is what we had:

As a cocktail, I tried their Black Squirrel Old Fashioned that is a recipe inspired by The Voyageur Hotel’s bar in Reedsburg, WI. It was concocted with bourbon, cherry heering, maple and pecan bitters:

Black Squirrel Old Fashioned at Fedora in NYC, NY

West Coast Oysters:

Meat board with quince gelée:

Endive “wedge” salad, made with blue cheese, bacon and ranch dressing:

Tempura cheese curd topped with romesco:

Tempura cheese curd at Fedora in NYC, NY

Deviled eggs with horseradish, trout roe and dill:

Tuna tartare crostini with beets and quinoa:

Tuna tartare crostini at Fedora in NYC, NY

It was a nice evening: I was glad to learn a bit from Kaukauna cheese as well as try Fedora that served us some of the items from their supper menu.

Enjoy (I did)!

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

Fedora - 239 West 4th Street, New York, NY 10014

I Just Want To Eat! 10/8/18 I Just Want To Eat! 10/8/18

The surprising location of Empire Steakhouse

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

Last week, I was invited by the Sinanaj Brothers to their outpost of Empire Steakhouse Midtown East, attached to the Kimberly Hotel. That place is impressive: it used to be an Opera house before becoming a club called Versaillles where Edith Piaf, represented in a large painting in the main dining room, performed. Smartly, they kept the spirit of it, setting this place apart from the traditional wood, leather and low light steakhouses. It is a huge place that can accommodate 500 patrons, with a bar dominated by a large selection of domestic and international whiskey, the main dining room with its plush banquettes and large chandelier hanging from a very high dome ceiling, and the back wine room, used for private parties, with its fireplace...displayed on a flat screen. They also have another room upstairs that you can access via the ornate winding staircase, but, unfortunately, I could not see it as there was a party going on there.

Dining room at Empire Steakhouse in NYC, NY

I should also mention the noise level: minimum! For the first time in New York I do not need to scream to be heard. For sure they benefit from the acoustic of the opera house, but still, it is like an incredible thing these days!

Food wise I was there for a treat and regretted not wearing stretch pants. See for yourself:

I started of with a whiskey. I love whiskey and seeing their large selection of close to a 100 different ones, I could not resist. I tried the Oban 14 year, a scotch from the West Highland, that was pretty good, with a nice sweetness.

Scotch Oban 14 y/o at Empire Steakhouse in NYC, NY

Then, came the appetizers. The first one was the crab cake that is always my go to when going to a Steakhouse. It was good, but I wish they use jumbo lump crab, elevating a bit the dish.

Crab cake at Empire Steakhouse in NYC, NY

The second appetizer was the Empire’s hot platter. It was composed of a shrimp scampi, stuffed mushrooms, stuffed clams and crab meat. Good, but might not be the best appetizer to share if you get only one.

Hot platter at Empire Steakhouse in NYC, NY

The last appetizer was what I always expect in a Steakhouse: a slab of bacon. Sold by the slice, it was delicious with their steak sauce, quite decadent.

Then came the steak: the emperors steak for two that is a bit larger than the porterhouse for two, the fillet mignon being replaced by a chateaubriand that is not to be confused with the dish made with a sirloin topped with a reduced sauce. No, in this case, the chateaubriand is a thicker cut from the tenderloin. It came on a hot plate, sizzling and perfectly cooked medium rare. They dry age them on premises for 28 days, making the meat tender, tastier and juicier. All the juice from the plate came straight from the steak: they do not add oil or butter. Jack Sinanaj explained that they reach such perfection by cooking the meat in the broiler for 5 minutes at 900 degrees, slice it, and put it back for a very short period of time in the broiler to heat the plate. I am telling you: that first bite was heaven and I admit that I went mainly for the chateaubriand that was superb.

Emperors steak at Empire Steakhouse in NYC, NY

To accompany the steak, I tried a Pinot Noir from France, a Gerard Bertrand 2016, that was quite smooth and perfect with the meat.

Pinot Noir Gerard Bertrand 2016 at Empire Steakhouse in NYC, NY

The sides were fried onions and a very creamy truffle Mac and cheese, two of my go to dishes when I have steak. I should also mention that, on top of the steak sauce, they have béarnaise sauce, that is not on the menu.

Truffle Mac and cheese at Empire Steakhouse in NYC, NY

Onion rings at Empire Steakhouse in NYC, NY

Last was dessert. They kindly offered a dessert sampler composed of 4 of their house made specialties: the chocolate mousse cake, the tiramisu, the carrot cake and the cheesecake. They were good, but the best was for me the chocolate mousse cake that had a nice Oreo crust.

Dessert sampler at Empire Steakhouse in NYC, NY

Carrot cake at Empire Steakhouse in NYC, NY

Chocolate mousse cake at Empire Steakhouse in NYC, NY

Cheesecake at Empire Steakhouse in NYC, NY

Tiramisu at Empire Steakhouse in NYC, NY

With it, i got a decaf espresso and a sambucca.

Decaf espresso at Empire Steakhouse in NYC, NY

Sambucca at Empire Steakhouse in NYC, NY

I had a good time at Empire Steakhouse: the setting was beautiful, the noise level perfect and the steak amazing. I truly appreciated that I did not have to yell to have a conversation and would point out the service that was courteous, not like some steakhouses where being rude seems to be a custom.

Enjoy (I did)!

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

Empire Steakhouse- 151 East 50th street, New York, NY 10022

I Just Want To Eat! 10/5/18 I Just Want To Eat! 10/5/18

The Musket Room in NYC

I heard for so long about The Musket Room that, in my quest of going to each and every Michelin Star restaurants in the city, I recently stopped by this place that celebrates New Zealand’s cuisine, a cuisine that Chef Matt Lambert, a native of New Zealand, masters perfectly, crafting a menu that is an incredible experience for the eyes and for the taste buds. The place itself has a rustic feel and warmth that can only be disturbed by loud diners who can make the experience painful...

We started the meal with ordering cocktails. Jodi went for one of their non-alcoholic beverages and I admit that I do not recall what it was...Just that she liked it...

Non alcoholic beverage at The Musket Room in NYC

On my side, I could not resist ordering the smoked old fashioned that was very good, the presentation being superb. Your nose, palate and...fingers will definitely remember the smokiness of this wonderful drink.

Smoked old fashioned at The Musket Room in NYC

Menu wise, if you can afford it, go for the tasting that is $95: you will not regret it. And if you are vegetarian, they will accommodate, serving dishes that are definitely not an afterthought. Here is what we had:

First I should talk about their bread that is really good, especially their cheese bread that was very addictive. If they do not give you this one, ask them if they have it! IT is worth trying.

Sourdough bread at The Musket Room in NYC

Powhiri or welcome in Maori. It was composed of three different dishes: the garden herb tart (bottom right), an heirloom tomato gazpacho (top) and a pork rillette with huckleberry jam and a sage short bread. As Jodi is vegetarian, she got a larger portion of the gazpacho that also had herbs, micro greens and cherry tomatoes in it. Everything was very good: the gazpacho was smooth and refreshing, the pork rillette flavorful and the garden herb tart had this nice earthy taste.

Appetizer trio at The Musket Room in NYC

Garden herb tart at The Musket Room in NYC

Kaimoana or seafood in Maori: it was a smoked king salmon with pear, cucumber and peas. This is one of the best salmon I ever had: flakey, it was perfectly cooked.

For Jodi, they prepared a plate of greens:

Papatūānuku, that in Maori tradition is the land. For me, it was a quail with raspberry, bread sauce and roasted onion. It was small, but sublime: cooking quail is tough as slightly overdone and you get a dry piece of bird. This was superbly cooked, the meat being moist.

Jodi got the asparagus with ricotta, flowers and leaves.

The second meat entree was the 50 days dry aged beef that was smothered by a smoked jus (I realized that the table next to us got the same amount of sauce for 2 plates) and served with their ratatouille that was like a deconstructed version of that classic dish. The meat was tender and juicy and definitely did not need that sauce as it could stand on its own. I liked also the ratatouille that was definitely not traditional, but a good addition.

Jodi's dish was the smoked ricotta dumplings with artichokes, mushrooms and truffle: a sublime dish that proves that vegetarian food can be more than an option on a menu.

Smoked ricotta dumplings at The Musket Room in NYC

Ranginui or the sky father in Maori mythology: it was a pre-dessert, made of a compressed watermelon, sheep milk yogurt and a strawberry yuzu. It was a good palate cleanser, the watermelon being less airy than it should as compressed, but still full of water. It was perfect with the acidity of the strawberry yuzu.

Compressed watermelon at The Musket Room in NYC

Then was the dessert: it was a cake made with chocolate, raspberry and black sesame. It was good, but I thought it was not at the same level as the other dishes, although it had a beautiful presentation.

Chocolate cake at The Musket Room in NYC

But it was not the end: they brought us some treat as part of their Ka Kite or see you / god bless. It was composed of mandarin fruit paté, lemon thyme meringue pie, lavender caramel and coconut chocolate. At that point I was really full but could not resist trying each of them that were a nice way to end the meal, my favorite being the mandarin fruit paté that we call in French pate de fruit.

Lemon meringue pie at The Musket Room in NYC

Lavender caramel at The Musket Room in NYC

Coconut chocolate at The Musket Room in NYC

This was a very good meal and we for sure needed a walk after that. The Musket Room is definitely a place to know and I would go back as their menu changes often, hoping that time that it will not be too loud...

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 Musket Room - 265 Elizabeth Street, New York, NY10012

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!

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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 (...)!

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

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)!

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