Jean-Philippe Gerbi 1/15/20 Jean-Philippe Gerbi 1/15/20

Fantastic Hot Chocolate at Mariebelle

There are few things I am looking forward to eat during the cold days: cheese fondue, raclette, cassoulet, ramen and hot cocoa. And as we were looking for a new place for hot cocoa, we found Mariebelle in Soho. As you enter, you first see the elegant shop where they sell all sorts of chocolates and then, in the back, is the Cacao Bar, a small room that was packed. Too packed in fact and they should probably remove few tables so you are not literally back to back with the party behind you. We also saw a group of six women who were trying to get high tea in a very uncomfortable setting, the tables being too small for that.

For hot chocolate, they have three main selections: dark, milk and white. I admit that I only tried the latter at the regretted Voges but prefer either a light dark like the Aztec that is made with 65% cocoa and that they distributed shots of, or milk, knowing that having a side of whipped cream helps reduce the sweetness and darkness of a hot chocolate and adjust in a way to your preference. In each section, they propose a nice number of choices with even a dairy free called Mestizo and you can have a small cup (4oz) or a large cup (8oz). So, Jodi has a small cup of milk chocolate (38%), while I had a larger version with hazelnut. Interestingly, hers was richer and sweeter than mine and I wondered if it was because we got the same amount of cocoa but I had more milk, hence diluting it a bit. Still, I found both hot cocoa delicious: they are like melted chocolate in a cup! Rich and yes, slightly sweet, the one with hazelnut was my favorite.

Aztec hot chocolate at Mariebelle in Soho

Milk hot chocolate at Mariebelle in Soho

Hazelnut hot milk chocolate at Mariebelle in Soho

We also got their chocolate chip cookie that was sublime: served hot, it was chewy, slightly crunchy on the outside with tons of chocolate inside (it was as if there was more chocolate than dough). Quite rich, I am glad we only had this with the hot cocoa (I was going to order a bunch of things but Jodi who is the voice of reason -do not tell her- stopped me).

Chocolate chip cookie at Mariebelle in Soho

Definitely, Mariebelle is with Jacques Torres, one of my favorites for hot chocolate. This is worth a visit!

Enjoy (I did)!

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Mariebelle - 484 Broome Street, New York 10013

Jean-Philippe Gerbi 1/13/20 Jean-Philippe Gerbi 1/13/20

Disappointing brunch at Black Barn

After the succulent dinner we had at Black Barn, north of Madison Square Park, we were really excited to go back there for brunch. Unfortunately, it did not go as planned, the food being good but the service horrible: my drink took forever to come and we had to wait 45 minutes between the moment we finished our appetizer and the entrees, inquiring twice about our order without any feedback from the staff who never checked with us if everything was ok or if we needed anything. And it was not just for us as the tables nearby seemed to have had the same issue. No, it seems the staff was more occupied with taking care of a private party and setting up a large table than with the people seated.

Waffle croque madame at Black Barn in NYC

Jodi was luckier with her frittata that had spinach and mushroom but too little of goat cheese.

Fortunately the appetizer was awesome: it was the chocolate babka coffee cake that they make in house. Chocolatey, flakey and buttery, it is so good, perfect to share. They also brought us some delicious corn muffins, on the house (not because of the issues with the service: everyone had them).

Chocolate babka coffee cake at Black Barn in NYC

With our meal, we got some drinks: tea for Jodi and for me, I do not recall what it had besides cold brew and whisky.

So yes, we were really disappointed. I do not know if it is because they were short in staff or had too many large tables, but it was a striking difference with the dinner we had there. Maybe in fact I should stick to dinner there...

Enjoy (...)!

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Black Barn- 19 East 26th Street, NY 10010

Jean-Philippe Gerbi 1/10/20 Jean-Philippe Gerbi 1/10/20

BBQ at Mason Jar

I was craving BBQ and planned to go to a place on the Upper West Side (no, not Dinaosaur) but we finally changed course and looked up places Midtown. That is how we ended up at Mason Jar. BBQ, Bourbon and Beer are the three main items they serve there, but, although I love whisky and they have a wide selection, I was not in the mood for it. No, I wanted BBQ and Jodi who is vegetarian was a good sport about it (well as long as there is something on the menu for her: we both have to eat!). And there was: it did not take her long to decide to go there, especially after she saw the giant pretzel they have for appetizer. Served with a cheese sauce and some mustard, it was piping hot, but still a great way to start. The pretzel seemed to be freshly made, delightfully soft with the perfect amount of salt on it (no, a mouthful of salt is not good).

Then, for her entree, Jodi chose their Aztec bowl that was composed of rice, black beans, mixed greens, cheddar cheese, cherry tomatoes, jalapenos (she asked without) and avocado.

On my side, I opted for the BBQ tasting platter that was made of half rack of ribs, 6 oz brisket and 6 shredded pork. It was served with any 2 sides, so I picked the fries and the Mac and cheese. The meat was just ok: the brisket was good at first, the top being deliciously fatty and slightly burnt, but the bottom dry and tough. The ribs were unfortunately not falling of the bone and a bit dry and the pork was a bit boring…

At least the fries were good and so was the creamy Mac and cheese.

So, overall, I was a bit disappointed by Mason Jar: the food was just ok for me and I had much better BBQ in the New York, Hometown BBQ in Brooklyn being on top.

Enjoy (...)!

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Mason Jar - 43 E 30th Street, New York 10016

I Just Want To Eat! 1/8/20 I Just Want To Eat! 1/8/20

Bellwether in Long Island City

We have been going to Long Island City quite often, Jodi has her painting studio there and I admit that we found quite a few little gems, my favorite, not so little, being M Wells Steakhouse. So, on a Friday evening, we decided to go to Bellwether, a restaurant that has been on our list for a while, that serves seasonal dishes. The place was so packed that our table was not ready on time for our reservation, the manager apologizing profusely to us.

Dining room at Bellwether in Long Island City

The large menu was mouth watering and it took me a bit of time to choose. Here is what we had:
As a cocktail, I ordered the Wombat, made with rye, smoked maple syrup, ginger and lemon. Nice and refreshing, citrusy with a very slight sweetness.

The Wombat cocktail at Bellwether in Long Island City

Jodi went for a pear and lemon soda, pear drinks being so good but rarely offered.

Pear and lemon soda at Bellwether in Long Island City

We then ordered their Parker House Rolls: in the past, I was a bit annoyed that restaurant would make you pay for bread, because, coming from France, I consider that any meal should be accompanied by a bread basket. But a blog reader made a comment one time that made me think: do you prefer a free low quality bread basket or pay a little for some delicious bread (in this case $6)? I’ll go for the latter. And for sure, we did not regret it: these rolls are so good, with or without butter.

Parker rolls at Bellwether in Long Island City

As an appetizer, we chose the burrata salad that had figs, fava beans and greens. That was a good start: the burrata was perfectly creamy on the inside and soft on the outside.

Burrata salad at Bellwether in Long Island City

Then we both had pasta that I believe they make in house. Jodi chose the butternut squash agnolotti that were served with brown butter and Parmesan, but asked not to have any pecans. That dish was superb: the butternut squash had that sweetness that paired well with the nuttiness of the brown butter.

Butternut squash agnolotti at Bellwether in Long Island City

On my side, I was set on the lamb neck pappardelle that was equally amazing: the braised lamb was delicious and gave to this dish a comforting feel. There also, they put some fava beans.

Lamb neck pappardelle at Bellwether in Long Island City

Dessert was the final nail on a fantastic meal: we had the warm sticky toffee cake. Moist, we probably scooped too quickly the delicious caramel sauce that bathed the cake...

Sticky toffee cake at Bellwether in Long Island City

So, as you can see, we had a great meal at Bellwether. I wonder now how their brunch is...I will have to check it out!
Enjoy (I did)!
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Bellwether -47-25 Vernon Blvd, Long Island City, NY 11101

Jean-Philippe Gerbi 1/6/20 Jean-Philippe Gerbi 1/6/20

Excellent Dumpling House in Chelsea

We were in Chelsea looking for a restaurant when we stumbled upon Excellent Dumpling House. With the word dumpling in its name, it did not take long for us to decide to eat there, focusing exclusively on their dim sum section. As we entered, we thought we would not be able to get a table as it was packed with one very large table making so much noise that when they left, we felt some sort of relief. I should mention that at some point, a woman sitting next to us as the waiter if their soups contained MSG as she is allergic: the waiter responded affirmatively but told her that they could make a soup without MSG if she’d like, invitation that she declined. As she left, …

Anyway, we decided to order few dishes, some vegetarian and some non-vegetarian. Here is what we tried:

Pork soup dumplings: there were six of them that I found delicious, nicely fatty.

Pork soup dumplings at Excellent Dumpling House in Chelsea

Crab and shrimp dumplings: I was looking for my usual shrimp dumplings but as they did not have it, I opted for this. I did not regret it: the shell was perfectly made, slightly sticky, not too thick, with a nice filling that tasted mainly shrimp.

Crab and shrimp dumplings at Excellent Dumpling House in Chelsea

Vegetable dumplings: Jodi wanted them fried rather than steamed. They were good, but I admit that I tried only one as I already had lot of food to eat.

Vegetable dumplings at Excellent Dumpling House in Chelsea

Scallion pancakes: a must have when having Chinese food. It was superb: delightfully greasy and slightly crispy.

Scallion pancakes at Excellent Dumpling House in Chelsea

Vegetable spring roll: good and tasty, deliciously crispy.

Vegetable spring roll at Excellent Dumpling House in Chelsea

Peking duck spring roll: same as above but with the delicious taste of duck.

Peking duck roll at Excellent Dumpling House in Chelsea

So, overall, we had a nice meal there: delicious and not pricey. In fact, if you pay cash, you get 10% that makes it a good deal. So, Excellent Dumpling House is a good place to know if you are in Chelsea and are looking for a Chinese place to eat at.

Enjoy (I did)!

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Excellent Dumpling House -165 W 23rd St, New York, NY 10011

Jean-Philippe Gerbi 1/4/20 Jean-Philippe Gerbi 1/4/20

Keming, Chinese restaurant in Hoboken

It’s been a while since we wanted to dine at Keming in Hoboken, especially as we saw that they have dim sum. But I admit that I was a bit nervous because lots of Chinese restaurants use MSG and a large amount gives me a terrible headache (cream of tartar helps though). So we decided to go on a Saturday evening. Although it was not crowded, the place filled up quickly.

They have a large menu but we mainly focused on the dim sum. Here is what we tried:…

They have a large menu but we mainly focused on the dim sum. Here is what we tried:

First, they brought to the table some fried noodles with duck sauce that is not served often and that I love (there are never enough of these).

Juicy pork buns: good, delightfully fatty.

Pork soup dumplings at Keming in Hoboken, NJ

Shrimp dumplings: well made, the shell was slightly sticky, as expected and thin, and the filling was perfect.

Shrimp dumplings at Keming in Hoboken, NJ

Scallion pancakes: very hot, they were deliciously greasy.

Scallion pancakes at Keming in Hoboken, NJ

Vegetable dumplings: I admit that I did not like them because they mainly contain spinach but Jodi liked them.

Vegetable dumplings at Keming in Hoboken, NJ

We also shared some vegetable fried rice that was decent, but after having the fried rice at Hao Noodle, I was expecting more.

Vegetable fried rice at Keming in Hoboken, NJ

Overall the food at Keming was good. It is not at the level of some the Chinese restaurants in the City in the same category like Joe Ginger, but still, I liked it and would come back.

Enjoy (I did)!

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Keming - 1006 Washington St, Hoboken, NJ 07030

Jean-Philippe Gerbi 1/2/20 Jean-Philippe Gerbi 1/2/20

Teppen Ramen Midtown East

I always enjoy a big bowl of ramen during the cold days and we were looking for a new place to go following a fantastic lunch at Ippudo, one if not my favorite ramen place in the city. That is how we ended up at Teppen Ramen, Midtown East. As we arrived, the small place was not that crowded but started to fill up as we ate our soups.

Dining room at Teppen Ramen Midtown East

Jodi being vegetarian went directly for their veggie ramen (Teppen vegetable) made with A soy milk base, fried tofu, salad, bamboo shoots, kikurage mushrooms, onion, sesame, paprika, scallion, spicy oil and black pepper.

Vegetable ramen at Teppen Ramen Midtown East

On my side, I chose their Maji Teppen, a miso based ramen that is limited to 20 bowls a day. Smart on their part to create this sense of uniqueness that pushes patrons to order it. It was made of bean sprouts, grounded pork, leek, bamboo shoots, corn, seasoned boiled egg, braised pork (char siu), sesame, black pepper and red pepper.

Both were served with wavy noodles, but in both cases, there was not enough and the bowls had an overwhelming amount of bean sprouts. Too bad because besides this, the broths were delicious, with some silkiness for the vegetarian one and a nice miso flavor with a very slight spiciness for the specialty one I ate.

Yes, I admit that I was disappointed by Teppen Ramen: their soup needs more noodles and less bean sprouts for me or maybe none.

Enjoy (...)!

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Teppen Ramen -159 E 55th St, New York, NY 10022

Jean-Philippe Gerbi 12/30/19 Jean-Philippe Gerbi 12/30/19

Deep Indian Kitchen

I do not know if you have noticed that Indikitch, the Indian fast casual chain changed its name few months ago to Deep, a less meaningful name that simply associates the restaurant with its new owner, Deep Food Inc. Surfing on the fast casual craze, this place serves a bunch of classic Indian dishes: biryanis, chicken tikka Masala, lamb vindaloo...with the possibility to mix and match protein (Chicken, lamb, paneer -they also have grilled mushrooms for vegetarians) and sauces (tikka Masala, vindaloo, korma, saag, kadai). But when we saw they have Kati rolls, these Indian wraps made with paratha bread, we could not resist. Each order comes with two Kati rolls but they are a bit rigid with the order as they refuse to accommodate a different filling for each roll and you end up with two of the same. Well, I should mention that they were not nice at all in the Times Square location we went to and would probably need a training on customer service! Anyway, I got the lamb kofta Kati roll (these are Roasted lamb meatballs) and Jodi ordered the paneer Kati roll. They prepared it a la minute and in few minutes, they gave us our order with the graciousness of a tree. The rolls were good, tasty and flavorful, not spicy (we chose mild, although it was spicy for Jodi and the mango lassi we drank with the meal helped), but I admit that I prefer The Kati Roll Company near Bryant Park: from the paratha to the filling, The Kati Roll Company is much better and much cheaper. The only problem is that it is crowded that does not seem to be the case with Deep. So, no, Deep is not a place I would go back to if I crave a Kati roll, even if I had a good meal there. Other dishes? Maybe.

Lamb kofta kati roll at Deep Indian Kitchen

Enjoy (...)!

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Deep Indian Kitchen- 940 8th Ave, New York, NY 10019

I Just Want To Eat! 12/28/19 I Just Want To Eat! 12/28/19

Dinner at Wallse

I had Wallsé, the Michelin Star restaurant of Chef Kurt Gutenbrunner on my radar for a while and we finally decided to go on a Saturday, early evening. Taking its name from Wallsee, a small village on the Danube river where the Chef grew up, Wallsé is the third project of Chef Gutenbrunner, after Cafe Sabarsky in the Neue Gallery and Upholstery Store: Food & Wine. Considering the latter, art seems to be a passion for him, Wallsé having Impressive pieces, especially the portrait of the Chef by Julian Schnabel that dominates the dining room.

Food wise, this place serves modern European cuisine with an accent on Austrian specialties like schnitzel or goulash. Know that dinner is a prix fix where you can chose to get two, three or four courses; we did three and were surely there for a treat. Here is what we had:

As a drink, Jodi got their apricot soda, House made with apricot juice, cinnamon and soda water while I opted for the whisky & cola that has nothing to do with a whisky and Coca Cola mix and was made with Reseitbauer 7 year malt whiskey, all spice dram, apple shrub and bitters. Like an apple old fashioned in a way. Quite good.

They then served us some mini baguettes that were superb, with or without butter.

For her appetizer, Jodi went for the chanterelle goulash that was one of the many vegetarian dishes. Original and comforting, especially with its semolina dumpling that gave some consistency to the dish, it was delicious, the kind of perfect dish for people who love mushrooms.

Chanterelle goulash at Wallse in NYC, NY

On my side, I wanted to try their chestnut soup as it was the first time I saw that on a menu and never had it before. I was surprised that it was not thicker and liked the subtle but present taste of the chestnut. It was for sure an upscale version of soup, perfect for this weather.

Then, for her entree, Jodi asked if it was possible to get the cheese plate that was proposed for dessert: they graciously accepted and mentioned that if she wanted more cheese, they would bring more. I thought that was fair as that there was probably a price difference between whichever entree she would have picked and the cheese plate, considering that she also ordered a dessert. The cheeses were: camembert, Bleu D’Auvergne, Austrian Gruyere, Adirondack Cheddar.

For me, there was no hesitation: I chose the roasted lamb that was served with figs and glazed carrots. The meat was amazing, perfectly cooked medium-rare and tender. There was also a nice portion of it, which is surprising, since dining in this type of restaurant usually you get small portions.

Dessert was also quite delicious: Jodi had the apple strudel while I got the Wallse Torte that is composed of pumpkin, banana, chocolate and a superb caramel ice cream (the strudel had a brandy ice cream).

For sure Wallse is elegant without being stuffy. The service there is on point and the food sublime. Definitely recommended if you are looking for a nice place to go where also the noise level is moderate, despite the 1980s music…

Enjoy (I did)!

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

Wallse - 344 West 11th Street, West Village 10014

I Just Want To Eat! 12/26/19 I Just Want To Eat! 12/26/19

Chango’s Kitchen in Hoboken, NJ

We were walking around downtown Hoboken for some errands when we decided to get some food. As the weather was not that great (cold and rainy), we thought about going to Zafra’s for their hot chocolate that was once on the top 10 best in America. Unfortunately, as we arrived in front of the restaurant, we realized that it was a different place: yes, we missed the news end of November that Zafra’s was closing and a new venture opened a week later under the name of Chango’s Kitchen, still serving Latin-Cuban cuisine, with a menu quite similar if not identical to its predecessor. I am not going to complain about that as Zafra’s had a great menu. Here is what we had:
Batido de Mamey, a Cuban milkshake made with mamey sapote, a fruit that can be found in Cuba, the Caribbean, Central America and part of Mexico. I love this milkshake and always order it when going to a Cuban restaurant (La Isla has it but I prefer the one at Chango’s Kitchen because it is thicker and creamier).

Batido de Mamey at Chango’s Kitchen in Hoboken, NJ

Of course, we also got their Venezuelan hot chocolate that is thickened with toasted barley flour. Sweet, thick and comforting, it is a must have.

Venezuelan hot chocolate at Chango’s Kitchen in Hoboken, NJ

As an appetizer, we had plantain chips (mariquitas) that were served with a delicious dipping sauce that seemed to have garlic and cilantro in it.

Plantain chips at Chango’s Kitchen in Hoboken, NJ

For her main, Jodi ordered the tortilla de espinaca con manchego that is a spinach omelet with manchego cheese. Quite nice, the omelet was well made, not overcooked and dry, and I loved the melted layer of manchego on top. It was served with some pressed Cuban toast.

Spinach omelet at Chango’s Kitchen in Hoboken, NJ

Spanish omelet at Chango’s Kitchen in Hoboken, NJ

On my side, I went for the traditional Venezuelan breakfast (Pabellon criollos) that was composed of stewed shredded beef, black beans, cheese and rice. On the side were two small arepas that had a bit of anise in it and were superb. I liked it: filling, comforting, with the shredded beef being very flavorful.

Venezuelan breakfast at Chango’s Kitchen in Hoboken, NJ

Well, I still had a bit of space for dessert and we opted for the tres leches that was fantastic.

Tres leches at Chango’s Kitchen in Hoboken, NJ

So, although it is always sad to see a business close, I was quite happy to see that the legacy of Zafra’s did not die when the restaurant closed and I am looking forward to go back to Chango’s Kitchen for more delicious food!
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
Chango’s Kitchen- 301 Willow Ave, Hoboken, NJ 07030

Jean-Philippe Gerbi 12/23/19 Jean-Philippe Gerbi 12/23/19

Sushi by Bou, timed omakase speakeasy

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

Last Tuesday, I was invited at Sushi by Bou in Jersey City, a hidden gem tucked in the back of Ani Ramen House on Newark Avenue, a less than a 10 minute walk from the Grove St Path train stop. Sushi by Bou (Bou comes from the name of the Chef and owner David Bouhadana), defines itself as a omakase speakeasy that is the right way to define it: a speakeasy for its location as even being inside Ani Ramen House, I would have not find it if not directed (they are working on signage but it reminded me Burger Joint when it was a sort of secret place only few people knew about, hidden inside the Parker Méridien, the secrecy adding to the excitement) and omakase, because they only serve omakase, in a limited seat setting (8 seats). If you never had omakase, it is a prix-fixe menu where the Chef will prepare sushi of their choice (omakase means “I’ll leave it to you” in Japanese). So, if you are vegetarian, this is not for you as they only serve fish and in some instances meat in surf and turf combinations, where meat can be replaced if you are pescatarian. Also, they would mesure the amount of wasabi and soy necessary: asking for more or some so you can dip your sushi would be seen as an insult to the Chef. It is like in restaurants: the fact that they do not have salt and pepper on the table is not because they forgot but rather because they consider to leave it to the Chef to season the dishes, trusting in his abilities.
Before I speak about the sushi I tried at Sushi by Bou, I should mention that their concept is a timed omakase: 30 or 60 minutes seating. Well I am sure they are not going to bring a bouncer to kick you out at the end of the time you picked, but anyway, the Chef is defining the cadence and sushi is a bouchée, so you do not feel time pressure and at least you know from the beginning.

Speakeasy means also booze and they have a nice drink list made of crafted cocktails, sake and beers. I admit that I was not sure what to get and finally settled for the Yuzu Honey Bee, a cocktail made with Maker’s Mark Bourbon, honey syrup, yuzu, simple syrup and topped with pink peppercorn.

Yuzu Honey Bee at Sushi by Bou in Jersey City

The omakase itself is amazing: from the experience of seeing the Chefs make sushi that is an art in itself to the freshness of the fish that will make you think about the next time you eat at your usual Japanese restaurant. Here is what they serve:

Hamachi - yellow tail:

Chu-Toro - Fatty tuna:

Ikura / Salmon roe:

Uni / sea urchin at Sushi by Bou in Jersey City

O Toro / Fatty tuna:

Unagi / BBQ eel:

Akami - lean tuna:

Botan Ebi/ Spotted prawn:

Spotted pawn at Sushi by Bou in Jersey City

Hotate / Scallop:

Sake / Salmon:

Wagyuni / surf and turf:

Wagyuni / surf & turf at Sushi by Bou in Jersey City

Akami - lean tuna roll:

Definitely, this meal at Sushi by Bou was amazing. It’s not the just the food that is great but also the experience, the only negative being that if the person you are dining with is vegetarian, this place is not for you as they only serve omakase. However, think about it: if you have to have dinner with somebody and are not too motivated about it, the timed concept is great and you can just say that you could only get a 30 minutes reservation...

Enjoy (I did)!

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

Sushi by Bou - 218 Newark Ave, Jersey City, NJ 07302

I Just Want To Eat! 12/21/19 I Just Want To Eat! 12/21/19

Taim in the West Village

It’s been a while since we went to Taim, an Israeli vegetarian restaurant with few locations in the city. So, as we were going to a cooking class downtown in the Summer that started at 12pm, we decided to stop there for a quick bite. Good that we went early as they only have few seats! We decided to order two things: the babaganouj that is a spread made with eggplant with a nice smokiness, and, instead of falafel that Taim is known for, we ordered their sabich, a sandwich made with fried eggplant, egg, hummus, tahini, parsley, Israeli salad, pickled cabbage and amba, a tanguy mango pickle condiment popular apparently in the Middle East. I love this sandwich that has so many layers of flavors but know that it can be a bit challenging to eat because the pita pocket is so filled that it can break apart.

Cheap and delicious, Taim remains one of my favorite fast casual vegetarian restaurant in the city and it one again did not disappoint!

Enjoy (I did)!

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

Taim- 222 Waverly Place, New York 10014

Jean-Philippe Gerbi 12/19/19 Jean-Philippe Gerbi 12/19/19

M Wells Steakhouse never disappoints

We were in Long Island City for their artists open studios where Jodi participated and so I could not miss the occasion to go back to M Wells Steakhouse, few steps from the Court Street subway station.

Open kitchen at M Wells Steakhouse in Long Island City

i love this place that is not your classic steakhouse: the decor is like being in somebody’s backyard and I could not stop peeking at the open kitchen where the staff creates the magic. The menu is also not classic: this time, they had for instance a dish made with goat liver that I was close to get but finally chose the NY strip that was made with a maple bulgogi rub and a XO sauce. The steak, more medium than medium rare, was really good, tender, juicy, with the outside being nicely charred and even slightly caramelized.

NY Strip at M Wells Steakhouse in Long Island City

But this is not how we started our meal. No, we first ordered some cocktails: jodi had a non-alcoholic one called “pretty in pink” that was indeed pink and made with a citrus spritz and rose water.
On my side, I was looking for a drink with whiskey and picked the “Hudson to Haiti”, thinking that the combination between the Hudson Manhattan rye and the Boukman rum Agricole was an interesting combination. But it was strong for sure and I was glad they brought some bread so I would not dip it on an empty stomach!

Hudson to Haiti cocktail at M Wells Steakhouse in Long Island City

Pretty in pink cocktail at M Wells Steakhouse in Long Island City

We then shared an appetizer: the gnocchi Roquefort accompanied by a braised nut ragu and crispy black trumpet. These gnocchi were divine: very light and melting in your mouth, you got immediately the taste of Roquefort cheese and I thought that the whole dish was quite superb, the ragu adding some nuttiness and the mushrooms some texture on top of the delicious flavor.

Gnocchi roquefort at M Wells Steakhouse in Long Island City

Gnocci roquefort at M Wells Steakhouse in Long Island City

Then, as I enjoyed my steak, Jodi got a cheese plate made with three kinds of cheese:
- Lait Bloomer, a soft pasteurized cow cheese.
- Bay blue, a semi-form cheese made from pasteurized cow milk.
- Aged goat Gouda, a firm cheese made from pasteurized cow milk. Interestingly, with the description of the cheese, they mentioned it was a special for “goatober”, that was I guess their way to celebrate goat and explaining the goat liver.

Cheese plate at M Wells Steakhouse in Long Island City

Lait bloomer at M Wells Steakhouse in Long Island City

Bay blue cheese at M Wells Steakhouse in Long Island City

Goat cheese gouda at M Wells Steakhouse in Long Island City

She also ordered the Brussels Sprouts with cherry but without Bacon, a side they propose that they gracefully agreed to make vegetarian.

Brussels sprouts at M Wells Steakhouse in Long Island City

And I should mention the pommes aligot I wanted with the steak: it is like mashed potatoes with tons of cheese, close to what my mom use to make when I was a kid. After trying this, you will never see mashed potatoes in the same way.

Pommes aligot at M Wells Steakhouse in Long Island City

Last was dessert and we hesitated as the waitress described each and every one of them with such a mouth watering way. Finally we went for the maple pie that was made with a maple custard. It was so good: soft and not too sweet.

Maple pie at M Wells Steakhouse in Long Island City

So yes, M Wells does not disappoint, and I should mention that this time our wait staff was much better: courteous, checking on us to make sure we did not need anything and that we liked the food, but also not making Jodi feel bad that she is a vegetarian in a steak place...On top of that, you may think that this is far away, but it is only few stops with the E train (there are other lines) to Court Street, so it could take as much time to go there than going to other areas of Manhattan, depending where you start from, and the trip is worth it. Trust me on this one!

Enjoy (I did)!

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M Wells - 4315 Crescent St, Long Island City 11101

I Just Want To Eat! 12/18/19 I Just Want To Eat! 12/18/19

Florence, Italy: Caffè Concerto Paszkowski

Caffè Concerto Paszkowski is like Rivoire, one of these institutions that are all over Florence. Going there is a must do to enjoy a nice afternoon at Piazza della Repubblica. Founded in 1846, it had the name Caffè Centrale until 1930 when it took on the name Paszkowski after being acquired by the Società Carlo Paszkowski & C., an Italian beer company, that made it a beer hall and cafe. Interestingly, it was designated as a National Monument in 1991.

Caffè Concerto Paszkowski in Florence, Italy

We decided to go there on a sunny afternoon, to get some coffee, tea and pastries. The Paszkowski Coffee Bar is apparently renowned for its espresso, which is per their website, "made according to the finest Italian tradition". It was good, but pricey...

Espresso at Caffè Concerto Paszkowski in Florence, Italy

We then got the Torta Paszkowski, their specialty tart made with sponge cake, banana and whipped cream (lots of it): this is a must have, especially if you like banana. It was light and not too sweet.

Torta Paszkowski at Caffè Concerto Paszkowski in Florence, Italy

We also shared some assorted pastries that were mainly chou (3) with one cookie. All were good, but I wish they offered more variety.

Pastries at Caffè Concerto Paszkowski in Florence, Italy

Overall, Caffè Concerto Paszkowski was good but pricey and I found the service not so good. I definitely prefer Rivoire, but still, it is worth the visit considering the history of the place.

Enjoy (I did)!

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Caffè Concerto Paszkowski - Piazza della Repubblica, 6, 50123 Firenze FI, Italy

Jean-Philippe Gerbi 12/17/19 Jean-Philippe Gerbi 12/17/19

Florence, Italy: Rivoire

As the weather in Florence during our trip turned a bit cold and rainy, we decided to find a place for hot cocoa and ended up at Rivoire, a popular and fancy cafe located on the side of Piazza della Signoria. This place is an institution: opened in 1872 by Enrico Rivoire, a chocolatier of the Savoy royal family, this place, run by the Bardelli brothers, has a fantastic view on the Piazza that is perfect for people watching, in an elegant setting.

Piazza della Signora at Rivoire in Florence, Italy

Piazza della Signoria at Rivoire in Florence, Italy

Outdoor patio at Rivoire in Florence, Italy

The fact that the founder was a master chocolatier and that they continue producing chocolate shows with their hot cocoa that is like melted chocolate: thick and rich, the whipped cream taming down the sweetness of it.

Hot chocolate at Rivoire in Florence, Italy

Of course, we had to try some of their pastries and went for the assortment where they bring you four random pastries. There were: baba, a tart, a chocolate and vanilla chou. Made daily, they were all delicious with the baba being my favorite.

Rivoire is a good place to know in Florence; great pastries and awesome hot chocolate with people watching: what a great combination!

Enjoy (I did)!

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Rivoire - Piazza della Signoria, 5/R, 50122 Firenze FI, Italy

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

Florence, Italy: Trattoria Dall'Oste

While walking in the streets of Florence, we saw Trattoria Dall’Oste and decided to go there for dinner, after seeing their dry aged room from the outside of one of their restaurants. So here we were, having to wait outside for some time, although the restaurant was not that crowded as you can see on the photo below.

Dining room at Trattoria Dall'Oste in Florence, Italy

Main dining room at Trattoria Dall'Oste in Florence, Italy

Their menu is a bit overwhelming with so many prix-fixe options that often included large pieces of meat (like 35 oz! and more). Considering all the food we had that day, I decided to go with a smaller piece, a ribeye of approx. 16 oz that came on a wooden board, giving a rustic presentation to the dish. I admit that I am not sure what the origin of the meat was as the menu was not that precise, despite that fact that it was not a Chianina breed. The meat was very good, cooked rare to medium-rare, juicy and tasty, with a nice char.

Ribeye at Trattoria Dall'Oste in Florence, Italy

Jodi on her side got the Tagliolini al fungi that are thick noodles with mushrooms. I thought it was good, but she was not that thrilled about it.

Tagliolini al fungi at Trattoria Dall'Oste in Florence, Italy

Of course, I should not forget to mention the spritz I had as a cocktail (yes, I probably had a spritz at each and every meal).

Spritz at Trattoria Dall'Oste in Florence, Italy

So, overall it was good and prices were reasonable. I would go back to Trattoria Dall’Oste next time I visit Florence and then I will try their Chianina meat.

Enjoy (I did)!

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Trattoria Dall’Oste - Via dei Cerchi, 40/R, 50122 Firenze FI, Italy

Jean-Philippe Gerbi 12/15/19 Jean-Philippe Gerbi 12/15/19

Florence, Italy: Lo Scudo

We found Lo Scudo while walking behind the Duomo in Florence, attracted by the meat displayed at the window. We loved it so much that we went there twice during our trip: once for lunch and once for dinner, trying various dishes and of course the steak. This place is less than two years old but the owners, Alessandro and Federico succeeded in creating a nice atmosphere, very welcoming, where tourists and locals mingle. This is the kind of restaurant that truly knows what hospitality means and their food was superb.

Dining room at Lo Scudo in Florence, Italy

Here is what we had:

Of course, you should not be surprised that I had a spritz, one of the most popular cocktails…with tourists!

Insalata mista, a salad composed of organic mixed greens with tomato, carrots and olives.

Insalata mista at Lo Scudo in Florence, Italy

Caprese di burrata e basilico, an appetizer made with burrata cheese, cuori di bue tomatoes and basil. That burrata was perfectly creamy.

Burrata with tomato at Lo Scudo in Florence, Italy

Carciofi indivia parmigiano a scaglie olio e limone or Artichokes endive with parmigiano and lemon and olive oil dressing. I loved it: artichokes are unfortunately not often proposed on menu and, when I was a kid, we used to eat them with a vinaigrette, dipping the leaves and the core in it, after ditching the fuzzy center.

Artichokes at Lo Scudo in Florence, Italy

Pappa al pomodoro, a thick Tuscan soup made with stale bread. This was amazing: tasty and comforting.

Pappa al pomodoro at Lo Scudo in Florence, Italy

Linguine al nero di seppia, vongole veraci e bottarga di muggine or Black squid linguini with veraci clams and bottarga: this was an amazing dish: the homemade squid ink pasta was superb, perfectly cooked al dente, smothered in a delicious sauce that I finished with pieces of bread...

Squid ink linguine at Lo Scudo in Florence, Italy

Then was the Bistecca alla Fiorentina or T-bone steak that you can find all over in Florence, but with various quality of meat. At Lo Scudo, they serve Chianina beef that is one of the oldest breed of cattle in the world and if you look at photos on the internet, you will be amazed by its size. To prove me that this was Chianina meat, they showed me the certificate that authenticates it. Butchering it was a bit difficult for them as you can see on the video and then, they put it on the grill for some time, until reaching a perfect rare to medium-rare temperature as this is recommended. The meat, aged for 28 days, was tender, juicy and very flavorful. I definitely recommend going to Lo Scudo for it!

Bistecca alla Fiorentina at Lo Scudo in Florence, Italy

Last was dessert: we had their tiramisu that was a great way to end these meals: it was so creamy, with the necessary hint of coffee, but without being overwhelming.

I am a big fan of Lo Scudo: it is a great place that I definitely recommend and will surely go there on my next trip to Florence.

Enjoy (I did)!

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Lo Scudo - Via dell' Oriuolo, 53, 50122 Firenze FI, Italy.

I Just Want To Eat! 12/14/19 I Just Want To Eat! 12/14/19

Florence, Italy: Trattoria Zaza

Similar to Borgo Antico, we went back to Trattoria Zàzà, a restaurant located in the busy area of the Mercato Centrale di San Lorenzo (The San Lorenzo Central Market that exists since 1874), where hordes of tourists gather to buy bags, belts and other goods made with Italian leather, where bargaining is mandatory, like a game in which everyone will win. The market itself offers a bunch of local products, from vegetables, to meat or seafood, with creepy sightings like the skinned rabbits ready to be cooked.

San Lorenzo Central Market in Florence, Italy

Difficult to miss Trattoria Zàzà outside with the naked Cupid showing the way to the entrance. The food there is pretty good, with reasonable prices. We started by ordering some beverages: a sparkling mandarine soda for Jodi and a spritz for me:

Mandarinata soda at Trattoria Zaza in Florence, Italy

Spritz at Trattoria Zaza in Florence, Italy

Then, as an appetizer, I ordered the prosciutto di Parma and cantaloupe, a fairly classic Italian appetizer mixing sweet and savory flavors.

Prosciutto di parma and cantaloupe at Trattoria Zaza in Florence, Italy

Proscittu di parma and cantaloupe at Trattoria Zaza in Florence, Italy

Next was the Spaghetti with clams alla Zàzà, a dish similar to spaghetti alle Vongole, that was succulent: the pasta were well cooked, al dente, bathed in a delicious white wine sauce and complemented with lots of clams.

Spaghetti with clams alla Zaza at Trattoria Zaza in Florence, Italy

Jodi simply went with tomato and mozzarella, a simple but good dish.

Tomato and mozzarella at Trattoria Zaza in Florence, Italy

So overall, we were not disappointed by Trattoria Zaza: the food there is quite good and prices are reasonable.

Enjoy (I did)!

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Trattoria Zaza - Piazza del Mercato Centrale, 26r, 50123 Firenze FI, Italy

I Just Want To Eat! 12/13/19 I Just Want To Eat! 12/13/19

China Blue in Tribeca

We were looking for a place to eat near Canal street when we stumbled upon China Blue, the sister restaurant of Cafe China, a place I visited last year while going through some Michelin Star restaurants. I was not sure what to expect but, as we entered, we felt immediately that we would probably have a memorable lunch. Yes, the decor is beautiful with all its Chinese ornaments and the dining room spacious enough to allow for some privacy, at least at lunch time (we went on a Saturday at noon).

And the food was amazing: they offer a wide variety of dishes, vegetarian and non-vegetarian. Here is what we tried:

Thousand year eggs in pickled chili sauce that is in fact a cured duck egg where the white becomes brownish and the yolk dark and transparent with a gelatinous texture. Taste wise, it does not really have the same taste as a boiled egg. In fact I am not sure how to describe the taste to be honest and think that when you get past the look, you can really enjoy this dish that is a bit spicy.

Thousand years eggs at China Blue in Tribeca

Savory bean curd wrap with marinated shiitake mushroom: this was delicious and tasty, surprisingly cold.

Scallion pancakes: our go to dish when eating in a Chinese restaurant. Perfectly made and delightfully greasy.

Scallion pancakes at China Blue in Tribeca

Pork soup dumplings: another dish I love to get in a Chinese restaurant. Well made, the shell was thin but did not break out and the soup was deliciously fatty, as expected.

Vegetable potstickers: made with bok choy, shiitake mushrooms, carrot and cellophane noodles. I admit that I am not always a big fan of veggie dumplings but these were very good and quite tasty.

Vegetable potstickers at China Blue in Tribeca

Vegetabe potstickers at China Blue in Tribeca

The last dish was the crispy eels Wuxi style that is like baby eels fried and smothered by a sweet sauce. Very good, crunchy but a bit too sweet.

Crispy eel Wixu style at China Blue in Tribeca

Overall we had a great meal at China Blue: the food was delicious and items on the menu are great options to share. I should mention the service that was impeccable. Definitely a place I am looking forward to go back to.

Enjoy (I did)!

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China Blue -135 Watts Street, New York, NY 10013

Jean-Philippe Gerbi 12/11/19 Jean-Philippe Gerbi 12/11/19

Ramen at Ippudo

Time for ramen! That is what Jodi and I thought when planning a day to the city and we decided to go to Ippudo West Side for lunch. Early enough to get a seat before it started to get packed. As we were showed our seats at the counter, the hostess shouted in Japanese something like “there are two guests sitting at the counter”, followed by a “welcome” from the staff.

Time for ramen! That is what Jodi and I thought when planning a day to the city and we decided to go to Ippudo West Side for lunch. Early enough to get a seat before it started to get packed.
As we were showed our seats at the counter, the hostess shouted in Japanese something like “there are two guests sitting at the counter”, followed by a “welcome” from the staff.

The menu there is great, offering vegetarian and non-vegetarian dishes all mouth watering. We immediately saw the Ippudo buns where you could pick various fillings: chicken, pork, shrimp or vegetarian. We went for the latter so Jodi could share with me. It was made of eggplant and eringi mushroom with spicy sauce, mayo and lettuce. And there was lots of sauce so I was glad they gave us a wet towel...The first bite was succulent: the buns were soft and fluffy and the filling delightfully crunchy and hearty, with a slight kick that was compensated by the mayo. I was pleased to see a vegetarian version of the buns on the menu that well executed as usually, they are proposed with pork belly and rarely with veggies.

For her main dish, Jodi the Nirvana Akamaru ramen, made with a silky nirvana broth (no relation to a famous band and no, I have no idea what it was made with besides vegetables), braised tofu, sesame kikurage mushrooms, scallion, cabbage, garlic oil, tamago (egg, ordered as an addition) and their secret “umami dama“ paste.

Nirvana Akamaru ramen at Ippudo West Side

On my side, I got a special ramen: the Miso Akamaru ramen, made with tonkotsu pork broth mixed with three kinds of miso, pork shashu (braised pork) and ground pork, scallion, shiraganegi (sliced leeks), akamiso paste and garlic oil.

Both ramen were delicious. The one Jodi had had thin noodles while mine had thick noodles. The veggie ramen was quite good and tasty, not boring at all, with lots of flavors. But I admit that mine was even better: rich and comforting, it was packed in flavors. For sure, when it comes to ramen, Ippudo is a reference: I highly recommend it!

Enjoy (I did)!

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Ippudo West Side - 321 West 51st Street, New York, NY 10019