Jean-Philippe Gerbi 3/18/19 Jean-Philippe Gerbi 3/18/19

Cassoulet at Felix: best in New York?

It’s been a while since we went to Felix and I admit that my motivation to go there was to try their cassoulet that won best cassoulet in 2016 and 2017. Cassoulet is a white bean stew that has gained popularity in the US after D’Artagnan, the purveyor of meat and poultry started to organize and annual cassoulet war in New York. Historically, it is said that cassoulet was created in Castelnaudary (South West of France), with duck confit, pork shoulder and sausage while the city was besieged and people were asked to bring whatever ingredients they had to prepare a stew and feed the soldiers. At Felix, the cassoulet of Chef Pierre Landet will take 25 minutes to be ready for you and will come piping hot in a classic bowl. Comforting, it was however a bit soupy and quite salty (it was better reheated the next day), and the beans were not cooked all the way unfortunately.

Besides cassoulet, Felix offers other classic French dishes like the duck confit, foie gras, soupe a l’oignon (French onion soup) or the escargots that were pretty good (I could not resist dipping some bread into the butter sauce…). However, if you are vegetarian, you are going to be limited to few choices like the goat cheese salad (salad de chèvre chaud), the beet carpaccio or the cheese plate that is always a nice option, unless you are vegan!

Salade de chèvre chaud at Felix in NYC, NY

But I guess the best part was dessert: they have one of the best tarte tatin in the City: buttery and caramelized, it is fantastic!

The food at Felix was good but I admit that I was expecting a bit more from the cassoulet that is not for me the best: I prefer La Sirene, although it does not have a garlic sausage or Benoit, where Alain Ducasse serves a great version of it. I should mention that we got there early and it was great because quieter, although the music was loud and as the evening went on, the noise level went unfortunately up…So, Felix is not a bad place for some classic French cuisine, especially if you like sceney restaurants…

Enjoy (I still did)!

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Felix - 340 W Broadway, New York, NY 10013

Jean-Philippe Gerbi 3/15/19 Jean-Philippe Gerbi 3/15/19

Indie LIC in Long Island City, Queens

Offshoot of Indie Food & Wine, located in the Lincoln Center, Indie Lic is a cool casual place in Long Island City where the owner lives. Yes, there is definitely this cool vibe in this medium sized space that is filled with light, thanks to its large windows and its communal table in the center for people who do not mind eating with their neighbor. I would not go there for a full meal but more for small bites for breakfast, lunch or dinner, the choices being quite diverse between vegetarian and non-vegetarian, salad or sandwiches. For breakfast, I recommend their steel cut oatmeal that is cooked with cinnamon and milk, topped with sliced banana (a good amount), almonds (for some crunch) and maple syrup. Salads are also quite good, whether you go for the arugula one, composed of arugula (!), quinoa, shaved fennel, roasted beets, orange and fresh herbs, or for the Little Gem Salad, made of little gem lettuce, lentils that are apparently French (oh la la!), spiced walnuts and sprouts. But my favorite was their roast chicken sandwich that is made with delicious pieces of rotisserie chicken squeezed in a very soft focaccia bread, and accompanied by pickled peppers, arugula (not too much fortunately), and a basil pesto. I believe that they put some of the chicken juice there: in fact it is so juicy that it will be dripping on your fingers for much of your delight. I could have this sandwich everyday!

Steel cut oatmeal at Indie LIC in Queens, NY

Arugula salad at Indie LIC in Queens, NY

Rotisserie chicken sandwich at Indie LIC in Queens, NY

Little gem salad at Indie LIC in Queens, NY

For lunch they are also proposing a soup and sandwich combo that is nice to get a complete meal, but I admit that I was hungry after, the sandwich being small. The soup is the soup of the day (it was a tomato and basil pesto when I went) and for the sandwich, I tried their griddled cheese as well as the camembert panini that was my favorite of the two, the latter being composed of camembert, fig spread and watercress on ciabatta.

Soup and sandwich at Indie LIC in Queens, NY

Camembert sandwich at Indie LIC in Queens, NY

Griddled cheese sandwich at Indie LIC in Queens, NY

So, overall, Indie LIC is a nice place, relaxed with a nice casual menu that is a big pricey, but I guess it is the price to pay for quality ingredients…

Enjoy (I did)!

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Indie LIC - 43-10 Crescent St, Long Island City, NY 11101

Jean-Philippe Gerbi 3/13/19 Jean-Philippe Gerbi 3/13/19

Lunch at Sugar Factory in the Meat Packing District

When Rebecca, Jodi’s cousin, asked to find a place with pancakes for brunch, we ended up going to Sugar Factory in the Meatpacking District, a place we wanted to go to for a while now. Yes, there were other places but not with time available on Opentable or Resy. When we arrived, it was clear that a reservation was necessary as people without were turned down and in fact, we got seated in a corner hard to reach for the staff, 30 minutes after our reservation. They were definitely overwhelmed despite the fact that we could see available tables upstairs. Sugar Factory is a big place for sure with a fun decor from candies to big chandeliers hanging from the high ceiling, without forgetting the photos of celebrities who had a meals there or let’s say more what makes them popular: giant crazy milkshakes like the one with a mini cheese burger squeezed on top, or the goblets, these big sugary drinks full of liquid nitrogen to give a dramatic effect. Considering I was going for fried chicken and waffles, I only got a large chocolate cookie jar milkshake that was made of Vanilla soft serve ice cream blended with Oreo cookie crumbles, chocolate chips, caramel sauce and melted chocolate sauce, topped with Oreo cookies and whipped cream. It was a very good milkshake although I wish it had more Oreo cookie and the best part was the whipped cream that was a bit glossy making me think that it had marshmallows in it. So it started well but I got a bit of a hint about the food when I saw one of the tables getting their Mac and cheese burger that did not look as appetizing as the description suggested. No, the Nutella pancakes were not as good as some you would get in diners, not having enough Nutella; the French toast was not soaked enough and the waffles too soft and a bit bland if it was not for the maple syrup. I had hopes that the fried chicken would save the meal but no: it was overcooked and a bit dry.

Milkshake at Sugar Factory in the Meat Packing District

French toast at Sugar Factory in the Meat Packing District

Nutella pancake at Sugar Factory in the Meat Packing District

Fried chicken and waffles at Sugar Factory in the Meat Packing District

Too bad. This is a very gimmicky place and I guess this is a fine for families and kids but on my side, I would pass...

Enjoy (!)!

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Sugar Factory - 835 Washington Street, New York, NY 10014

Jean-Philippe Gerbi 3/11/19 Jean-Philippe Gerbi 3/11/19

Udon noodles at TsuruTonTan in Midtown

I do not remember when was the last time I had Udon noodles, probably when ordering Japanese food from a small joint, not as impressed at the time by it and preferring the more classic ramen. Until I discovered Tsurutontan, a Japanese chain that is trying to conquer NY diners’ stomach. They started with a bold move in 2016, by invading the space left vacant by Union Square Café and have now a second location Midtown where we had lunch recently. Big space for sure with the open kitchen in the back.

They have a pretty interesting menu that is not just centered on these homemade noodles but include a bunch of appetizers like the scallop millefeuille that is simply a piece of raw scallop topped with daikon for some texture, in shiso and curry essence for some kick. Of course you can go for the scallop sashimi if you want something more classic. If you are vegetarian, be careful: you may think it is vegetarian but it is not: they may use fish sauce so ask to be sure. It is like ordering a French onion soup and not realizing that most restaurants make it with a bone broth.

Scallop millefeuille at TsuruTonTan in NYC, NY

Of course, a Tsurutontan, the noodles are queen: thick or thin, you pick but make sure you can exhibit a good ability to slurp because they are long, very long! And know that when ordering a soup, they offer extra noodles at no charge but you need a big appetite as the soups are already big. They have quite a large choice there with some that seem quite heavy like the truffle creme, but if you go with the wagyu and mushroom suriyaki, you will understand why they call it a top seller. When they bring it to your table, your nose is filled with the sublime smell of the US wagyu and the first bite is fantastic: the meat is tender while the noodles are soft, and you get the nice sweet and savory taste of the broth. Superb. Jodi got their sizzling suryaki udon that normally comes with beef but that they nicely made vegetarian, replacing the meat with some tofu that was not bland. This is another dish with an incredible smell and these pan fried noodles are quite tasty, smothered by the sauce.

Wagyu and mushroom sukiyaki at TsuruTonTan in NYC, NY

Sizzling sukiyaki at TsuruTonTan in NYC, NY

Dessert is also something not to miss, especially because they get them from Lady M. We tried The Crown of chocolate, a layered chocolate cake with a dark chocolate mousse and ganache as well as chocolate crunch that was vary good…not surprisingly. The cake was moist and this is the perfect dessert for chocolate lovers.

Lady M chocolate cake at TsuruTonTan in NYC, NY

This was a great lunch and I would definitely go back to TsuruTonTan for udon noodles. They have an extensive menu there that can be overwhelming especially with the photos that are mouth watering.

Enjoy (I did)!

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TsuruTonTan Udon Noodles Brasserie - 64 W 48th St, New York, NY

Jean-Philippe Gerbi 3/8/19 Jean-Philippe Gerbi 3/8/19

Dinner at Thalia

When we went to Thalia few years ago, it was for brunch as I saw that, at the time, they had a creme brûlée French toast that was really good but that they since ditched, replacing it with a Nutella one (not a bad replacement in fact). At that point, we thought it would be great to go back for dinner and it took us until this last Valentine’s Day...Not that we celebrate but we just wanted to go to a quiet place, far from the crowd and ended up there: good choice because it was not that crowded and I kind of understood why. This new American and sushi place has simply the atmosphere of a restaurant that would be in a hotel, not so surprising as it is in the theater district, but still. There are some standouts like the seafood, especially the oysters (Blue Point and Malpeque) or their whisky selection (I tried a Johnnie Walker Platinum that was pricy and that I did not like), as well as a good selection of vegetarian dishes. At least they make homemade pasta and they are good, but not the best you would have. Jodi has the duxelle mushrooms ravioli made topped sautéed spinach (not necessary), grana padano cheese and bathed in a truffle porcini sauce that was pretty good. On my side, I went for the squid ink capellini that had lots of seafood (clams, scallops, shrimp, mussels, calamari) cooked in a spicy marinara and tequila-cilantro sauce. Good also but a bit salty. But I admit that after trying the squid ink pasta frutti di mare at Esca, it is going to be difficult to manage my expectations, even if the two restaurants are really not at the same level. But still: you tend to compare after you tried an amazing fish.

Johnnie Walker Platinum whiskey at Thalia in NYC, NY

Duxelle mushrooms ravioli at Thalia in NYC, NY

Squid ink capellini at Thalia in NYC, NY

Dessert was a bit of a let down: the dessert menu did not impress and it took 20 minutes for the raspberry meringue tart we ordered to come to our table (and after we inquired about it). I believe it sat there because the crust was soggy and the meringue too soft. It sat on a coulis that made the whole things way too sweet.

Raspberry meringue tart at Thalia in NYC, NY

So it was just ok, the wait at the end being a bit annoying (and the place was not crowded, so not sure what happened). This is not the kind of place I would recommend for dinner for sure. There are so much better choices in Hell’s Kitchen. But I am glad that at least I finally tried their dinner.

Enjoy (…)!

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Thalia - 828 8th Ave, New York, NY 10019

Jean-Philippe Gerbi 3/6/19 Jean-Philippe Gerbi 3/6/19

Fried Chicken at Sticky's Finger Joint in Times Square

I discovered Sticky’s Finger Joint in 2012 on the Food Network when they participated to the show 3 Days to open with Chef Bobby Flay. I still remember that the main discussion was how to make their menu appealing, having chicken fingers on the menu not being enough and encouraging them to showcase their sauces. It makes sense: you can get chicken fingers that are as good in lots of places, MacDonald’s included, but Schnipper’s being better, but what could make a difference and entice you to go there? So they listened, developed their sauces and have now 7 locations, the last one being on 41st between 6th and Broadway that I recently visited.

Dining room at Sticky's Finger Joint in Times Square

So I got some fried chicken, opting for the poppers rather than the fingers and choosing two sauces: the buffalo that is fairly popular with chicken and was quite hot to the point that I regretted they did not give some blue cheese sauce with it, as well as their take on the General Sticky Tso that was fortunately less hot and nicely sweet. The chicken was good: crispy on the outside and cooked all the way through, still moist inside.

Chicken poppers at Sticky's Finger Joint in Times Square

Sauces at Sticky's Finger Joint in Times Square: buffalo and General Tso

Other creative items are their fries. I tried their S’mores fries last time I wrote a post on Sticky’s Finger Joint, that is an interesting dish especially if you like mixing sweet and savory, so I went for the Truffle Parm fries that were good, although I still wonder what truffle they are talking about as it did not smell or taste it. Of course, I was sure that in this kind of place they would put truffle oil rather than the coveted mushroom, but still, the name was enticing and ended up with some fries with some Parmesan drizzled on top. Good fries though: crispy and cooked all the way through.

Truffle parm fries at Sticky's Finger Joint in Times Square

S’mores fries at Sticky's Finger Joint in Times Square

So it was alright. Sticky’s Finger Joint would not be my go to destination for fried chicken. I admit that in any case, unless served with a waffle, I prefer Korean fried chicken or chicken wings. Still, it is interesting to try.

Enjoy (I did anyway)!

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Sticky’s Finger Joint - 1450 Broadway, New York, NY 10018

Jean-Philippe Gerbi 3/4/19 Jean-Philippe Gerbi 3/4/19

Dos Caminos Times Square

Is Times Square changing, with the addition of better restaurants? I admit that I have food some good and bad ones there and was curious to check out Dos Caminos, located next to the W hotel, that has been there for a while now. located in the heart of the busiest tourist place in New York, Dos Caminos is a two floors restaurant: the first floor looks very casual, but the room downstairs looks much better, with its large bar serving more than 100 sorts of tequila and cocktails like margarita (I prefer the classic, not frozen, especially in winter) that you can sip while sharing a delicious guacamole made to order. In front of the bar is a sort of lounge that is comfy but that I would not consider for dining as I prefer a proper table, especially to avoid some sauce dripping on my pants...No, there is the dining room there that can be loud and empties as soon as diners head out to the theaters (the best time of the evening: more quiet).

Tortilla chips at Dos Caminos Times Square

Menu wise, they serve elevated classic dishes and it is a bit overwhelming with so many mouth watering choices, with few vegetarian ones like the vegetarian tacos made with smoked stewed oyster mushrooms a la mexicana, guacamole, pico de Gallo, crema and cotija cheese that they can make vegan by using cashew crema and vegan cotija. But one I can never resist is their mole short ribs: these slow cooked short ribs smothered in a delicious mole negro are fantastic: literally melting in my mouth. The only regret was that there was not enough mole! It was accompanied with arroz con crema, rice with crema that was smooth but heavy, and green pico de Gallo. But do not eat too much because dessert is a must have: their salted caramel tres leches is very good, although I wished they had churros with some salted caramel...

Vegetarian tacos at Dos Caminos Times Square

Rice and beans at Dos Caminos Times Square

Ribs in mole sauce at Dos Caminos Times Square

Rice with crema at Dos Caminos Times Square

Mexican corn at Dos Caminos Times Square

We had a great meal at Dos Caminos Times Square, even if you sort of feel the vibe of Times Square there. Still, I love that place and the food is delicious.

Enjoy (I did)!

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Dos Caminos - 1567 Broadway, NY 10036

Jean-Philippe Gerbi 3/1/19 Jean-Philippe Gerbi 3/1/19

Jeju Noodle Bar in Greenwich Village

Taking its name from an Island in the Southern coast of Korean and also meaning skills, talent and ability, Jeju Noodle Bar was awarded this year a coveted Michelin Star. So I had to visit it. We went on a Tuesday and that place was packed, so I was glad that we got a reservation otherwise we would have waited a while.

Dining room at Jeju Noodle Bar in Greenwich Village

This place is specialized in Ramyun that are Korean noodle soups, but do not expect to see your classic ramen there: no, it is a gourmet ramen and they have successfully elevated that dish, keeping it comforting. Ever dreamt of ramen with truffle? They have it with the Truffle Bibim Myun that they made vegetarian for Jodi and was made with a tofu mousse, soy truffle duxelle, grana padano and an egg. It was like a vegetarian version of a carbonara but clearly elevated by the truffle they generously shave in front of you. Love wagyu beef? Well the day we went, they had a ramen called the Wagyu Ramyun made with raw Miyazaki wagyu, brisket, kikurage, enoki mushroom and white kimchi. When it comes to the table, you nose is rapidly filled with the smell of the meat that will cook in the delicious broth. They also have a bunch of appetizers and I could not not have their fried chicken that was served with a superb umami salt and Jeju dip that had a nice hint of garlic. Quite good but I admit that I had much better Korean fried chicken. Still, I would reorder it.

Fried chicken at Jeju Noodle Bar in Greenwich Village

Wagyu ramyun at Jeju Noodle Bar in Greenwich Village

Truffle bibim myun at Jeju Noodle Bar in Greenwich Village

So overall, Jeju Noodle Bar delivered its promise and the only thing missing was the fact that they do not have dessert (why? I need something sweet at the end of each meal!). Was also surprised that they did not have that many kinds of soju and instead had several wines. Anyway, I tried their Makku that is an unfiltered rice wine produced in the US. Quite good, it definitely had a nice grainy finish. And Jodi got their blood orange juice that was delicious.

Make at Jeju Noodle Bar in Greenwich Village

Blood orange juice at Jeju Noodle Bar in Greenwich Village

So finally, would I go back to Jeju Noodle Bar? If I want some fancy ramen, yes: it is a gourmet ramen place so, it is not cheap at all; especially if like us you took their top ramen...

Enjoy (I did)!

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Jeju Noodle Bar - 679 Greenwich Street New York, NY 10014

Jean-Philippe Gerbi 2/27/19 Jean-Philippe Gerbi 2/27/19

Blend in Long Island City

We recently discovered Blend, a restaurant serving Latin cuisine in Long Island City (LIC). The first time we went there was for brunch and we surely had to go back for dinner. I like this place which is quite big, because of the variety its menu proposes, with dishes from Latin America, like a puzzle made of specialties from Mexico, Puerto Rico, Cuba or Peru. Varied and well executed. Here is what we had:

Dining room at Blend in Long Island City

Brunch:

Guacamole and chips: quite good, freshly made with chunks of avocado.

Huevos rancheros: eggs any style (Jodi chose poached) over black beans, jack cheese and a quesadilla with salsa and guacamole. Very good, I like the fact that you can choose how you want your eggs (3 of them that is a lot) cooked.

Huevos rancheros at Blend in Long Island City

Arepas Benedictos: their take on eggs Benedict where two sweet corn cakes (arepas) are topped with ham and perfectly poached eggs smothered with hollandaise sauce. This was delicious: the arepas was delightfully sweet, giving a different dimension to a classic brunch dish. And it came with some deliciously crispy house potatoes.

Arepas benedictos at Blend in Long Island City

I should mention that with your egg dish, you get a choice of coffee, tea or orange juice, all of that for $9.95 that is a great deal.

Orange juice and coffee at Blend in Long Island City

Dinner:

As a cocktail, I got a classic caipirinha that was quite good.

Appetizer: Maduros con queso that are sweet plantains with cotija cheese and sour cream. This has an interesting taste, combining the sweetness of the plantains and the saltiness of the cheese.

Maduros con queso at Blend in Long Island City

For her entree, Jodi got the veggie burger that was composed of a panko crusted portobello mushroom stuffed with a black bean patty and served with guacamole. You then pick a side between fries, yuca fries or a salad. She went for the latter.

Veggie burger at Blend in Long Island City

On my side, I ordered the seafood paella that was sublime: I hate when you can tell that the rice was cooked separately. It was not the case at Blend. There was a lot of seafood (clams, mussels, shrimp and calamari) and it tasted very good. I should mention the appetizing presentation of the dish that you can notice on the photo.

Seafood paella at Blend in Long Island City

Last was dessert. I was hoping that they would have a tres leches, but no. So we settled for the flan that was good and could have been better without the passion fruit coulis...

We had nice meals at Blend and I would definitely go back there and know that the train ride is not that long…

Enjoy (I did)!

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

Blend - 4704 Vernon Boulevard, NY 11101

Jean-Philippe Gerbi 2/25/19 Jean-Philippe Gerbi 2/25/19

Orale Mexican Kitchen in Hoboken, NJ

When Porter Collins, the new venture from Chef Pino who gave us Bin 14 and the amazing Anthony David’s opened on the corner of 15th and Willow in Hoboken, it seemed to be a sign of a reviving industrial area. Unfortunately the place closed several months after and it could have given a black mark to this location, until Orale, a Mexican joint apparently popular in Jersey City opened. With its beautiful space covered in colorful street art and its wall of fluorescent Jarritos bottles, it seems so far that it is the perfect theme for the Hoboken crowd.

With an original menu, it is definitely not your classic Mexican and dishes like the Peking Duck tacos are worth trying: made with duck confit, seared foie gras, plum sauce, Peking glaze and red cabbage slaw, it is very decadent and for sure succulent. But if you get it, do not order too many appetizers (the guacamole is mandatory though), as this dish is very filling and also comes with corn smothered in butter with queso blanco on top (and a fortune cookie to keep the Chinese theme). They have few vegetarian options and the 5 veggie tacos made with sautéed seitan, garlic, chipotle and rajas were good and has a nice kick. I should mentioned that they came with rice and beans.

Peking duck tacos at Orale in Hoboken, NJ

Brunch is also nice with the now expected huevos rancheros that are two fried eggs on a white arepa, accompanied by hominy, fried leeks and topped with queso fresco, crema and ranchera sauce. When eating it you get lots of flavors and they definitely know how to cook these eggs. Not so much for the breakfast barrio burger that is anyway fantastic but a heart attack on a plate. Imagine: it is two 4oz Pat LaFrieda Dry-Aged burger patties with serrano tartar sauce, Chipotle aioli, pork belly, marinated red onions and cheddar. Both dishes came with some house potatoes that were quite good.

Huevos rancheros at Orale in Hoboken, NJ

Breakfast barrio burger at Orale in Hoboken, NJ

Their drink menu is also interesting with classics like the margaritas but they do have other creative cocktails like the smoked old fashioned, made with Old Grand Dad Whiskey, Meyer lemon vodka, mezcal, Aztec chocolate bitters and smoked cherries. And if you do not drink alcohol, they have fresh orange juice…

Smoked old fashioned at Orale in Hoboken, NJ

Fresh orange juice at Orale in Hoboken, NJ

Dessert was the only thing disappointing. The only one we wanted to try was the tres leches that is one of our favorites but unfortunately, we did not like it. It was made with a lemon and black poppy seed cake, macerated strawberries and smothered with a strawberry Grand Marnier coulis. I did not like the cake and the coulis that was a bit sour overpowered the whole thing.

Too bad because the rest is very good. But, despite that, I like Orale and it is a cool addition to Uptown Hoboken.

Enjoy (I did)!

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

Orale Mexican Kitchen- 1426 Willow Avenue, Hoboken, NJ 07030

Jean-Philippe Gerbi 2/22/19 Jean-Philippe Gerbi 2/22/19

Amazing Italian dinner at Esca in Hell's Kitchen

It’s been a while since I wanted to go to Esca, an Italian restaurant located in Hell’s Kitchen, few steps from Port Authority. There, Chef Pasternak serves an incredible menu that is seafood focused and with limited choices if you are vegetarian, odd for an Italian restaurant as you can make a great vegetarian pasta dish quite easily.

The place is big, but I found some of the tables on the side (where we were seated), to be too close to each other. We went on a Friday evening and we could see that lots of people were dining there before a show as it emptied before 8pm, becoming a bit quieter as otherwise noisy (especially that single table of 4 people that could make you think they were 15 and the only patrons).

I started the meal with the Esca Spritz that was good but would have been better with Aperol.

While Jodi had one of their homemade sodas made with Madagascar Vanilla that was quite good, not too sweet.

Madagascar vanilla house made soda at Esca in Hell's Kitchen

At the same time, they brought us some olives, focaccia and bruschetta. At first, we got two made with mackerel and white beans (pretty interesting), but then they must have remembered that Jodi is vegetarian and they brought her a bruschetta with peppers.

White beans and mackerel bruschetta at Esca in Hell's Kitchen

Red peppers bruschetta at Esca in Hell's Kitchen

For my appetizer, I went for their Pesce Azzurri, a fish combo where you can pick one, two, three or four of the following:

House marinated Sardines with peperonata;
House marinated fresh anchovies with oven dried tomato;
Grilled sardines with shallot and thyme vinaigrette;
Bottarga Di Tonno (Cured tuna roe) with capers, raisins and pine nuts.

House marinated sardines with pepperonata at Esca in Hell's Kitchen

Grilled sardines at Esca in Hell's Kitchen

House marinated fresh anchovies at Esca in Hell's Kitchen

Bottarga di tonno at Esca in Hell's Kitchen

This was a great appetizer: I loved the fish that was not overpowered by any seasoning or sauce and was the star of the dish at the exception of the tuna roe that I could barely taste, the whole thing being way too sweet.

For her entree, Jodi got their gnocchi di ricotta or old Chatham sheep’s milk ricotta gnocchi with a sauce made of pumpkin, Calabrian Chili and buffalo mozzarella. This was very good: the gnocchi were very soft, literally melting in my mouth.

Gnocci di ricotta at Esca in Hell's Kitchen

On my side, I could not resist ordering the Spaghetti Neri or squid ink spaghetti with sepia and green chilies. That first bite was amazing: the spaghetti itself was amazing, perfectly cooked al dente in a sauce that was spicy but succulent. My mouth was a bit on fire but it was so good that I kept eating. I would reorder this dish over and over.

Spaghetti neri at Esca in Hell's Kitchen

Last was dessert: surprisingly, there was no tiramisu, so we went for the ricotta bomboloni that are small Italian donuts filled with ricotta that have been dusted with espresso sugar and that are sitting on a maple date cream. The donut itself was really good: not doughy and slightly crispy. However, the ricotta cream was a bit bland and I would have preferred either vanilla cream, Nutella or even nothing.

Ricotta bomboloni at Esca in Hell's Kitchen

Still, it was a good way to end a delicious dinner. I especially loved the appetizer and the pasta dish that was phenomenal! I would definitely go back to Esca and reorder it. In fact, i am drooling just thinking about 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!

Esca - 402 West 43rd Street, NY 10036

Jean-Philippe Gerbi 2/20/19 Jean-Philippe Gerbi 2/20/19

Pilsener Haus & Biergarten in Hoboken, NJ

When you think about a Beer Garden, you think about that particular smell in the dining room that is a mix of beer and sausage, and the heavy comforting food with a giant pretzel as a must have. That is what Hoboken’s Pilsener Haus and Biergarten has to offer. The best time to go? Before 6pm when families are the main crowd, the place not being that crowded and still with an acceptable noise level. Hoboken’s Pilsener Haus and Biergarten is very big and kind of stands out in an area still evolving from the industrial era to a more residential neighborhood.

Dining room at Pilsener Haus & Biergarten in Hoboken, NJ

Bar area at Pilsener Haus & Biergarten in Hoboken, NJ

Important to know is that in the back of the main dining room sits their self served Grill and Rotisserie where you can order sausages. Yes the self served only related to the fact that you order there and pay cash: you will not cook yourself! Of course I could not resist trying their Kielbasa that took quite some time to cook but was very good, although I was a bit surprised they said “smoked Polish kielbasa” as it was not smokey. Still, it was very good, but also very filling.

Self served station at Pilsener Haus & Biergarten in Hoboken, NJ

Kielbasa at Pilsener Haus & Biergarten in Hoboken, NJ

Sausages at Pilsener Haus & Biergarten in Hoboken, NJ

The rest of the food is also very good and we appreciated the fact that they offered quite few vegetarian dishes like the giant pretzel I mentioned above, that was not just for the show and nicely made, the Gebackene Brie that is a Brie in a golden brown crust that is oven baked, the kind of dish that would satisfy cheese lovers, although I admit that I would have loved it to be more melted. On the fried side, there is the Champignons & Blumenkohl that are fried mushrooms and cauliflower served with a house made tartare sauce or the pan fried potato pancakes that were all very good and not greasy.

Pretzel at Pilsener Haus & Biergarten in Hoboken, NJ

Baked brie at Pilsener Haus & Biergarten in Hoboken, NJ

Fried mushrooms and cauliflower at Pilsener Haus & Biergarten in Hoboken, NJ

Pan fried potato pancakes at Pilsener Haus & Biergarten in Hoboken, NJ

Brunch is also quite good with choices like their salad made with arugula, artichoke, radicchio, portobello, avocado and some cheese on slices of bread, but I preferred the tartines like the Kaese Schnitte that is made of grilled sourdough, Berkshire ham, fontina, raclette, gruyere (i.e. lots of cheese!) and tomato, topped with a sunny side egg.

Brunch salad at Pilsener Haus & Biergarten in Hoboken, NJ

Tartine at Pilsener Haus & Biergarten in Hoboken, NJ

Of course, I cannot end this post without talking about beer! I tried their Hofbrau Munchen original that is full bodied yet not robust, as well as Weihenstephan Heffeweissbier Dunkel, a dark ale that should be free if you can pronounce its name…They do have a large selection of beer that I am sure will satisfy the connoisseurs.

Weihenstephan Heffeweissbier Dunkel at Pilsener Haus & Biergarten in Hoboken, NJ

Hofbrau München original at Pilsener Haus & Biergarten in Hoboken, NJ

We did not try their desserts as we were full but it is another reason to go back there…

Enjoy (I did)!

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

Pilsener Haus & Biergarten - 1422 Grand Street, Hoboken, NJ 07030

Jean-Philippe Gerbi 2/18/19 Jean-Philippe Gerbi 2/18/19

Contemporary Korean cuisine at Jungsik in TriBeCa

We finally made it to Jungsik, the 2 Michelin stars restaurant in TriBeCa. Yes, we booked few times but had to cancel for various reasons, but this time we were set to go, the cold not scaring us. Beautiful place with a modern and elegant decor not stuffy at all.

Menu wise, this is what you could call New Korean: Chef Jungsik Yim crafted a creative menu with dishes that you surely will not find in Koreatown! There is for instance a bibimbap, but forget what you know and think it is: it is an elevated version made with truffles where you will not burn your tongue with the first bite. Know that for dinner, they only propose tasting options. The one we picked was the seasonal tasting with a special request to make it vegetarian for Jodi that, as you will see below, was not at all an issue. Here is what we had:

Squid ink fried oyster at Jungsik in TriBeCa

As a cocktail, I went for the Ahn Jung-Hwan, made with wild sesame washed Johnnie Walker Nlack whiskey, Mancino sweet Vermouth, Meisil and egg white. Interesting mixture indeed. At first I was not that thrilled by the taste, but then you get the nuttiness of the sesame that gives a nice dimension to it.

Ahn Jung-Hwan cocktail at Jungsik in TriBeCa

Jodi opted for the Yuja spritzer, a Korean sparkling lemonade:

Then, they brought us some banchan, these little side dishes that you get in Korean restaurants. The presentation was amazing but I admit that there was so much information to retain that I forgot most of it, having to memorize Jodi’s vegetarian version and mine. What I remember is my three favorites: a squid ink fried oyster (phenomenal), the tuna tartare on a rice cracker and the foie gras pâté. What is sure is that the banchan were setting the tone for the rest of the meal.

Course 1:

For me, scallop with yuja vinaigrette and Ssukgat purée (ssukgat are chrysanthemum greens). Delicious, the scallop was perfectly seared.

For Jodi, a warm salad composed of charred vegetables, yuja vinaigrette (yuja is a citrus) and ssukgat puree.

Course 2:

For me, the royal bibimbap ($65 supplement), made with pearl barley risotto and black truffle. I admit that when I saw the small portion in that big bowl I was a bit surprised. But my surprise faded after the first bite and realizing how much truffle there was..

For Jodi, Mandoo, that were mushroom and leek dumplings in a songee mushroom broth. This dish was very good, comforting, earthy and tasty, the broth being poured at the table. And the shell of the Korean dumpling was perfectly made, soft.

Course 3:

For me, black cod with songee mushroom and some seaweed on which you pour the broth. Very good, the fish was perfectly cooked, flakey and moist, bathed in a broth that had lots of depth.

For Jodi, Kimbap, a Korean sushi roll made with truffle rice and mustard sauce: my favorite from all of her dishes that I would not had minded on my menu.

Course 4:

For me, Galbi or wagyu short rib with sweet soy sitting on rice and served with mushroom. This was fantastic: the meat was tender and delightfully fatty.

For Jodi, Mushroom, a dish made with seasonal mushrooms, winter white truffle and served with a truffle parmesan foam: very good and earthy.

They then served us a lemon sorbet with blood orange and persimmon to cleanse our palates.

Dessert:

For me, some brown rice choux with pecans that were really good, like a Koran version of choux a la creme.

Brown rice choux with pecans at Jungsik in TriBeCa

For Jodi, a deconstructed tarte matin that was pretty well made, keeping the elements of the classic French dessert.

With the bill, they brought us some treats that was a nice touch: a chocolate, a macaron and a canelet.

This was a fantastic meal: Jungsik definitely deserves its Michelin starts; the food and service were were on point and this is the kind of meal you cannot forget.

Enjoy (I did)!

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

Jungsik - 2 Harrison Street, New York, NY10013

I Just Want To Eat! 2/15/19 I Just Want To Eat! 2/15/19

Empire Diner in Chelsea

As we were looking for a place to eat after a solo exhibit from one of Jodi’s friends, Patty, trying to go back home before the announced storm that fortunately did not happen, we stumbled upon Empire Diner, an upscale retro diner serving an elevated fare. For sure, the mural on top of it from Eduardo Kobra called "Mount Rushmore of Art" and representing famed artists Andy Warhol, Frida Kahlo, Keith Haring, and Jean-Michel Basquiat attractedour eyes as we walked on 10th avenue.

Yes, this is not your regular diner and this place, after shutting down several times since its creation in 1976 seems to have found its way in the culinary scene, with an interesting menu that has few southern touches, the most apparent being their buttermilk biscuits that they offer instead of bread. Fantastic and addictive, it is funny to see the staff walking around the room with a cake holder topped with a mountain of these. One was not enough for sure and I could have eaten a bunch.

Buttermilk biscuit at Empire Diner in Chelsea

For the appetizer, I tried their deviled eggs with chicken cracklings: just ok, a bit too much mayonnaise.

For her entree, Jodi who was not that hungry ordered their soup of autumn squash made with roasted delicata, red mustards, Greek yogurt and a pumpkin seed pesto. This was a very good soup, quite comforting.

Autumn squash soup at Empire Diner in Chelsea

On my side, I had the New York pastrami sandwich, a classic diner dish that was made with coleslaw, melted Swiss in marble rye. It was delicious: the pastrami was good, fatty and tasty. However, I wish they served it with some Russian dressing (I probably should have asked). Still, very good. It was served with herbed fries that were how I like them: crispy and thin.

New York pastrami sandwich at Empire Diner in Chelsea

With my entree, I drank a cocktail: the Empire Red Eye made with Four Roses Bourbon and Averna.

Empire red eye cocktail at Empire Diner in Chelsea

Last was dessert: we went for the S’mores torte that is composed of toasted marshmallows, dark chocolate mousse and honey graham ice cream. Delicious, it was heavy and I admit that after the pastrami, I was already full but needed to end the meal with something sweet.

S’mores torte at Empire Diner in Chelsea

This was a very good meal and I would certainly go back to Empire Diner, maybe for brunch, but also for diner. I love the fact that they reinvented a symbol of Americana in such an elegant way.

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 Diner - 210 10th Avenue, New York, NY 10011

I Just Want To Eat! 2/13/19 I Just Want To Eat! 2/13/19

Italian dinner at Tuscany Steakhouse

If you step in Tuscany Steakhouse in Midtown Manhattan, you would never guess that it is a Steakhouse and would more be inclined to think that it is an Italian restaurant, the masculine decor of classic steakhouses being totally absent. But it will stop there: as soon as you get the menu, you understand where you are but cannot not help but notice some Italian dishes here and there that set the tone. But then you are not sure what to do: Italian? Steak? Both? Well, you can if you come with somebody else as I did and share dishes or if you are alone and have a huge appetite. At least if not everybody in your party like steaks and is fed up with always ending up with a salad or sides, you have a bit more choices like pasta. So it is like your everyone’s restaurant and I have to say that they serve a pretty good food. Here is what I tried:

For a cocktail, I got an Aperol Spritz (they do not have a cocktail list but have a full bar):

Aperol Spritz at Tuscany Steakhouse in NYC, NY

We did not go crazy on appetizers considering what was coming and just had some slices of Canadian Bacon that were superb, especially with their steak sauce.

Canadian bacon at Tuscany Steakhouse in NYC, NY

For the entrees, we tried the lamb chops that were perfectly cooked medium (pink in the center):

Lamb chops at Tuscany Steakhouse in NYC, NY

And the veal Milanese that was incredible: I did not have that dish for a very long time and the first bite was fantastic. It might be because of the amount of cheese they use and the delicious tomato sauce that did not make me regret not ordering a ribeye.

Veal Milanese at Tuscany Steakhouse in NYC, NY

I ate it with a glass of Chianti (Ruffino Chianti Classico Res. ) that was decent. Interestingly, they had only one Italian wine by the glass that was surprising for an Italian restaurant as you would think that they would promote more wines from Italy.

Glass of Chianti at Tuscany Steakhouse in NYC, NY

As sides, a must have is their Mac and cheese that was creamy and loaded with cheese:

Mac and cheese at Tuscany Steakhouse in NYC, NY

And the spinach a la creme that was ok for me, preferring a creamier version of it (translation: much more cream than spinach...).

Spinach a la creme at Tuscany Steakhouse in NYC, NY

Last was dessert: we had the tiramisu that was good: light and creamy.

Tiramisu at Tuscany Steakhouse in NYC, NY

They brought us a glass of Porto but it had the taste of the cork...Nice gesture otherwise although we were wondering if they were doing it to get rid of a bad bottle! So overall it was a delicious meal. Tuscany Steakhouse stands out from the other steakhouses by proposing an Italian fare that could attract more than the hardcore carnivores. I would definitely 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!

Tuscany Steakhouse- 117 W 58th Street, New York, NY10019

I Just Want To Eat! 2/11/19 I Just Want To Eat! 2/11/19

Sociale in Brooklyn

As Jodi was part of an exhibit in Henry street in Brooklyn, I proposed to have dinner nearby and found Sociale, an Italian restaurant that has been opened since 2013 and serves a contemporary cuisine. The place is not big and has the kind of atmosphere that makes you think it is your typical neighborhood restaurant, an atmosphere that I love. Food wise, we were there for a treat; here is what we had:

I started the meal with a Negroni, a gin cocktail with a nice bitterness, instead of going with a classic Spritz:

For my appetizer, I went for the Spanish octopus that was very well cooked, not rubbery, sitting on a cannellini and garlic cream that added some smoothness to the dish.

For her main, Jodi got the eggplant pizza that was pretty decent: I would not go for pizza to Sociale because it has nothing extraordinary and it is not cooked in a wood fire oven so you do not have that sublime taste or char that these oven give, but still, if you do not want pasta or salad, it is a good option.

On my side, I got the farfalle al frutti di mare: these house made bow tie pasta were served with a white wine sauce and seafood like calamari or shrimp. There was not a lot of seafood, but it was delicious, especially that sauce that smothered the well made pasta. Definitely worth it.

Farfalle al frutti di mare at Sociale in Brooklyn

We finished our meal with a tiramisu that was good and creamy.

So we had a great meal at Sociale: the food was overall good and I loved the atmosphere. This is the kind of place I would love in my own neighborhood...

Enjoy (I did)!

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Sociale - 72 Henry Street, Brooklyn, NY 11201

I Just Want To Eat! 2/8/19 I Just Want To Eat! 2/8/19

Saju Bistro in Times Square

We recently ate at Saju Bistro, a French restaurant located in Times Square. Nice decor, warm, I truly appreciated that some of the tables have space in between so you do not have the impression to dine with the neighboring table, even if I would not mind if they would pick up our check.

Dining room at Saju Bistro in Times Square

I was glad that they did not adopt the term Bistro for show and served classic Bistro dishes like escargots, duck confit or steak frites and noticed few Provençal dishes that made me think twice before I ordered the escargots like their baby octopus with eggplant provençale or the bouillabaisse, a fish soup from Marseille. With lots of vegetarian choices, I was however surprised to see pasta on the menu: not so French... Here is what we tried:

I wanted a cocktail and they did not have any cocktail list. But, as they have a full bar, it was not a problem. So I decided to order a sidecar, a cocktail traditionally made with cognac, orange liqueur and lemon juice.

Sidecar cocktail at Saju Bistro in Times Square

The entree was the escargots de Bourgogne that are snails cooked in butter, parsley, garlic and shallots, a sauce so good that you cannot resist dipping bread into it. By the way, the bread came with olive oil and not the usual butter, more Italian maybe than French.

Escargots at Saju Bistro in Times Square

Then, I got the confit de canard salad or duck confit salad that was composed of frisée, roasted beets, grilled apple, marble potato and walnuts. It was good but definitely not the best duck confit I had. What was missing was the skin that was not crispy and fatty as you would expect. However, it was not as salty as you could get from time to time in restaurants.

Confit de canard salad at Saju Bistro in Times Square

Jodi opted for the goat cheese ravioli that were also decent.

Goat cheese ravioli at Saju Bistro in Times Square

Last was dessert. We decided to order the tarte tatin, an upside down apple tart that was phenomenal: buttery and well caramelized. Probably one of the best I had in a long time.

Tarte tatin at Saju Bistro in Times Square

With the bill, they also brought us some homemade cookies: langues de chats and madeleines that were not that great but still a nice touch.

Overall the food was ok at Saju Bistro. I could go back if I had to eat in the area and felt like eating French food, but it would not be my prime destination for French cuisine in this range of price. No, I prefer Le Tout Va Bien several block away or La Sirène.

Enjoy (I did)!

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Saju Bistro - Hotel Mela, 120 W 44th Street, New York, NY 10036

I Just Want To Eat! 2/6/19 I Just Want To Eat! 2/6/19

Brunch at Grand Vin Kitchen and Bar in Hoboken

Hoboken has great places for brunch. The last one we discovered in December was Grand Vin Kitchen and Bar. It was the same day as Santa Con and we were glad to see that they barred people participating in this annual pub crawl event, making this place quiet and enjoyable. Serving Italian and American fare, Grand Vin has a very interesting menu for brunch that makes it interesting and the kind of place I would go back to for sure!

Bar area at Grand Vin Kitchen and Bar in Hoboken

Here is what we had:

As a cocktail, I tried their Coffee Old Fashioned made with Misunerstood Spiced Whiskey, coffee, maple syrup and bitters. Not only did it look beautiful, but it tasted very good, a perfect brunch cocktail that was balanced, the coffee and the whiskey working well together, but with still the coffee giving the preponderant notes.

Coffee old fashioned at Grand Vin Kitchen and Bar in Hoboken

We then started with avocado fries that are in fact slices of fried avocado served with chipotle aioli. This was delicious and crispy with a ripe avocado that gave a nice fattiness to counteract the fried batter that was not greasy.

Avocado fries at Grand Vin Kitchen and Bar in Hoboken

For her entree, Jodi ordered the pear and arugula salad that came with goat cheese and a white balsamic dressing. Normally there is prosciutto but she ask for it on the side, for me…

Pear and arugula salad at Grand Vin Kitchen and Bar in Hoboken

On my side, I chose the breakfast Mac and Cheese, composed of eggs, mushrooms, spicy chorizo, sitting on Mac and Cheese made with gruyere. This was a fantastic dish: rich, it was decadent as advertised. It was a big quantity where the star was definitely the Mac and cheese that could stand on its own: it was so creamy and not made with some processed cheese like what sometimes restaurants serve. But with all the other ingredients, I was in heaven, especially the chorizo that was not that spicy, but so good. And the sunny side egg that was perfectly cooked, the yolk being runny and adding a bit of richness. I loved it!

Breakfast Mac and cheese at Grand Vin Kitchen and Bar in Hoboken

So this was a great brunch and made me want to go back to Grand Vin, not just for brunch, but also for dinner.

Enjoy (I did)!

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

Grand Vin - 500 Grand St, Hoboken, NJ 07030

I Just Want To Eat! 2/4/19 I Just Want To Eat! 2/4/19

Bugis Street Brasserie and Bar in Times Square

Named after a popular shopping street in Singapore, Bugis Street serves pan-Asian cuisine as well as some classic American dishes. Located in the Millennium Hotel in Times Square, it was our destination as we were looking for a restaurant not to far from Port Authority.

Dining room at Bugis Street Brasserie and Bar in Times Square

Big with a nice painting in the back of the dining room, it is the kind of place that is overlooked easily: we passed by this area many times without noticing it, and it had the feel that f the restaurant of a hotel that is not always enticing. The service was not that great, our waiter being more interested in talking to the hostess than attending to the patrons, and the food being just ok, not delivering what the concept made us expect. Here is what we had:

While Jodi had a ginger ale, I had a Singapore Sling, that is a fruit punch made with different kinds of citrus juice, gin and brandy. The dark pink color reflected well the sweetness of this drink, too sweet for my taste and quite strong. I never had a Singapore sling so I cannot tell you if it tastes authentic.

Singapore sling cocktail at Bugis Street Brasserie and Bar in Times Square

For our appetizer, we shared vegetarian spring rolls that came with a sweet chili sauce. It started well: it was nice and crispy, soft in the center.

Vegetarian Spring rolls at Bugis Street Brasserie and Bar in Times Square

For her entree, Jodi ordered the braised tofu casserole that was ok, the tofu being tasty, but not enough of it. They asked if she wanted rice with it and she did. Little we realized that this steamed rice would cost $5! A ridiculous price for rice or at least make it coconut or sticky.

Tofu casserole at Bugis Street Brasserie and Bar in Times Square

On my side, I was excited to try their crispy duck that was served with buns and hoisin sauce. I made a little sandwich, struggling first to open the buns and then to keep the small pieces of duck in it. Yes, the duck was cut too small...It was good otherwise but did not have enough meat vs the crispy skin.

Crispy duck at Bugis Street Brasserie and Bar in Times Square

Buns at Bugis Street Brasserie and Bar in Times Square

Last was dessert. Ice cream, chocolate lava cake and Junior’s cheesecake. No Asian dessert? So we went for the cheesecake that was ridiculously small for the $12 they charge. We should have gone to Junior’s for a bigger slice at the same price.

Junior’s cheesecake at Bugis Street Brasserie and Bar in Times Square

So, no, Bugis street is not a place I would recommend. I know that this is Times Square but few feet away you have Café 123 or BXL Café that serves much better food.

Enjoy (...)!

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

Bugis Street - 145 W 44th Street, New York, NY 10036

I Just Want To Eat! 2/1/19 I Just Want To Eat! 2/1/19

Contemporary Japanese at Mifune

Named after the famous Japanese actor Toshiro Mifune, Mifune is a Japanese restaurant located Midtown East that serves an interesting menu. Yes you can get sushi and sashimi there, but I encourage you to try their other dishes that show a certain creativity.

I like the feel of this two floor restaurant: calm and warm at the same time, like traveling miles away. The menu can be overwhelming with all the choices they propose, especially as they have a wagyu special with a large number of dishes. And if you are vegetarian, they do have few choices for you. Not many but still. According to their website, they take “traditional Japanese cooking that places supreme importance on the seasonal bounty of the land and sea—and reimagines it using French technique to create innovative, artistically composed dishes”. Well, let’s see:

To start the meal, I went for a cocktail called the Hidden Fortress, like one of the movies of Toshiro Mifune, that was made with bourbon, milk, honey shrub, orange cordial and bitters. I thought it would be whiter because of the milk, but no and it had a nice sweetness to it.

The Hidden Fortress cocktail at Mifune in NYC, NY

For the appetizer, I chose the King salmon tartare served with avocado, ikura and ponzu gelée. Very good, the acidity was well balanced and I loved the combination of the salmon and avocado that both have some fattiness.

King Salmon tartare at Mifune in NYC, NY

Jodi went for the Winter truffle and mushroom chawanmushi, a sort of flan made with mushroom that was smooth and quite tasty.

Winter truffle and mushroom chawanmushi at Mifune in NYC, NY

For her entree, she picked the vegetable tempura (crispy and not greasy), as well as the avocado and cucumber roll.

Avocado and cucumber roll at Mifune in NYC, NY

On my side, I had the foie gras and egg sabayon over rice, and added the Winter truffle for $15 more. I did not think they would have it as they mentioned on the menu that it is limited to 5 daily and we were at the end of the day, but I suspect that they do have more and it is just a way to entice people to order it, playing on its rarity. The rice and foie came in a separate dish from the sabayon and the idea is to put as much egg sabayon as you want over the foie and rice and mix everything. So mixed little by little as I ate and was quite happy that I did not put everything on the rice at the beginning: it was very good, but only when eaten with the foie or truffle, the former giving a nice fattiness to the dish; the sabayon and rice only was not being that tasty for my taste.

Foie gras and egg sabayon overrice at Mifune in NYC, NY

Last was dessert: we chose the soba tea blanc-manger with kibito caramel ice cream. Blanc-manger is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin or corn starch for instance, that has a texture similar to a panna cotta. This was an interesting dessert as it tasted a bit like a creme brûlée, with an underlying buckwheat flavor. Curious but good.

Soba tea blanc-manger at Mifune in NYC, NY

We had a great meal at Mifune: the food was delicious and the service Michelin star like. We really need to go back and try some other dishes.

Enjoy (I did)!

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

Mifune - 245 E 44th St, New York, NY 10017