I Just Want To Eat! 6/24/21 I Just Want To Eat! 6/24/21

Greek Dinner at Molyvos in NYC, NY

One of my favorite Greek restaurants in the city is Molyvos, a place that has been there for years and that I was glad to go back to after my restaurant dining hiatus. It did not change besides the fact that the dining room was not as lively as it used to be and the fish station was closed. Still, we had a great dinner with some classic Greek dishes. Here is what we had:

To start, we ordered some spreads that were served with a delicious pita bread which is the only thing they are not making there. The three spreads were:

- tzatziki (sheep’s milk yogurt, cucumber, garlic, mint),

- roasted pepper with feta cheese,

- melitzanosalata (roasted eggplant, tomato, garlic and herbs).

Roasted peppers and feta at Molyvos in NYC, NY

I had that with a glass of ouzo.

Then, we could not not order their saganaki that is haloumi cheese covered in ouzo and set on fire. This is a must have for sure!

For her main, Jodi went for the classic Greek salad that had lots of feta in it, while I went for the grilled octopus that was served with a puree made with santorini fava beans. I admit that it looked spectacular, but the flavor lacked a bit of acidity. However, the octopus was well cooked, not rubbery at all.

Last was dessert and of course, we went for their baklava. This is another must have: delightfully sweet, it was cut in half and looked like bone marrow!

We left a Molyvos full and satisfied, happy that this place is still around, and it will not be our last visit.

Enjoy (I did)!

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

Molyvos- 871 7th Ave, New York, NY 10019

Jean-Philippe Gerbi 6/21/21 Jean-Philippe Gerbi 6/21/21

Koi in Bryant Park

When Le Privé, a French restaurant located in Hell’s Kitchen, cancelled our reservation for our dinner on a Friday evening (not the first time), I was thinking that, anyway, there are plenty of places in New York we could go to for a last minute change of plan. And that is how we ended up in Koi Bryant Park. I love this place, located in The Bryant Park Hotel. Modern, with an impressive ceiling that gives an intimate atmosphere to the dining room, dominated by the sushi counter where you can slightly see the Chefs crafting the dishes.

The meal started awkwardly as I ordered a cocktail, the Sun Toki, made with Japanese Whisky. I asked for the name of the whisky and, as the waitress brought the drink, she mentioned that it was a Jack Daniel’s, the delivery of the Japanese whisky being for the next day. I could not believe it and I am glad I asked as there is a big difference between the two kinds and they should probably be more upfront with their customers. So I sent the cocktail back and asked for a glass of unfiltered sake, Nigori (cloudy) Kamoizumi “Summer Snow”. Good name considering the color of the sake that comes from the rice particles in it.

The sweet taste of the sake paired well with the appetizer we ordered: their famous crispy rice sushi that we topped with truffle avocado (you can also chose to have spicy tuna or yellowtail tartare). I admit that I was a bit surprised to see only 4 pieces of it. This is a great dish: when you bite, you get the flavor of the truffle (oil) and softness of the avocado, combined with the crunchiness and chewiness of the rice. If you go to Koi, this is a must have.

Koi-crispy sushi truffled avocado -1.jpg — Crispy rice at Koi, NYC, New York

For her main, Jodi got the tofu and vegetables that was prepared with a sweet and spicy ginger sauce. This was a nice vegetarian dish, the only one in the entrees, the highlight being the tofu that had a nice char.

Tofu and vegetables at Koi, NYC, New York

On my side, I hesitated between the Miso Bronze Black Cod and the Sweet Chili Shrimp roll, one of their signature rolls, that was composed of shrimp sashimi n top of shrimp tempura and avocado roll. I chose the latter and regretted a bit my choice. Not that the roll was not good, but I was expecting better for the price. Especially the crunch of the tempura that was non-existent, making me wonder if the dish had been sitting there for some time (our entrees took time to come).

Sweet Chili Shrimp at Koi, NYC, New York

Koi-sweet chili shrimp roll-1-2.jpg — Sweet Chili Shrimp at Koi, NYC, New York

Dessert was good, but we were also expecting something better: we ordered their flourless molten chocolate cake. It was good but slightly over cooked so when we cut it, we did not have that much chocolate oozing onto the plate.

Flourless molten chocolate cake at Koi, NYC, New York

So, overall, we left a bit disappointed with Koi. The food was good but expensive, and for the price we paid, we would have expected better dishes. Not sure I would go back soon for modern Japanese cuisine!

Enjoy (…)!

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

Koi - 40 W 40th St, New York, NY 10018

Jean-Philippe Gerbi 6/13/21 Jean-Philippe Gerbi 6/13/21

La Grande Boucherie in NYC, New York

I was really looking forward to try La Grande Boucherie, a french restaurant located Midtown Manhattan. This place, that replaces Remi, an Italian joint that has been there for years, is huge and impressive! Two floors, a gigantic bar with a selection of alcohol that would make any wine store jealous, a fish station (small compared to the meat selection they have) and a classic decor with a bit of nostalgia.

Dining room at La Grande Boucherie, NYC, NY

La Grande Boucherie-bar-1-2.jpg — Bar at La Grande Boucherie, NYC, NY

They took over the under pass that links 53rd and 54th street and totally renovated it, from floor to ceiling, giving them the ability to get even more tables outside, but covered so diners can enjoy their terrasse even if it is raining.

Menu wise, you’ll find some classics and if you are adventurous, I suggest the escargots. At first, when they come in a small dish with 6 holes, you would think that for $24 it is pricey, but you soon realize that each hole has 3 escargots in them, bathed in a delicious mix of butter, parsley, lemon, shallot and garlic. So of course you cannot not dip some bread in it…

Escargots at La Grande Boucherie, NYC, NY

La Grande Boucherie-bread-1-2.jpg — Bread at La Grande Boucherie, NYC, NY

The foie gras au torchon is also a very classic dish and the foie was well made: deliciously fatty and tasty. If you are vegetarian, do not worry: they have appetizers like the asperges blanches or white asparagus, and a goat cheese salad (salade mesclun au chèvre chaud).

Foie gras au torchon at La Grande Boucherie, NYC, NY

La Grande Boucherie-foie gras au torchon-1-2.jpg — Foie gras au torchon at La Grande Boucherie, NYC, NY

For the piece de resistance, the côte de boeuf for two is gargantuan: this 48oz tomahawk ribeye is served with roasted bone marrow. The meat, ordered medium rare, had a nice char and was delightfully fatty. It was tender and juicy, with the bone marrow being the cherry on the cake! It comes with a bordelaise sauce, on the side, and you can accompany it with other sauces like béarnaise or peppercorn, the former being my favorite.

Tomahawk at La Grande Boucherie, NYC, NY

La Grande Boucherie-tomahawk-1-2.jpg — Tomahawk at La Grande Boucherie, NYC, NY

Bearnaise and Bordelaise sauces at La Grande Boucherie, NYC, NY

La Grande Boucherie-french fries-1.jpg — French fries at La Grande Boucherie, NYC, NY

To go with the meal, I tried their old fashioned, made with Wild Turkey Bourbon, Espolon Anejo tequila, plum, lavender and lemon oil. And with the ribeye, a Pinot Noir from Bourgogne, Philippe Colin, Le prince des pierres, 2017, the bold flavor of the wine marrying perfectly the strong flavor of the meat.

Old Fashioned at La Grande Boucherie, NYC, NY

Pinot Noir from Bourgogne, Philippe Colin, Le prince des pierres, 2017 at La Grande Boucherie, NYC, NY

Dessert was good, but not the best. The tarte tatin was nice but not the best I had, missing a bit the butter taste that makes this dessert decadent, and the pistachio bombe glacée, smothered with a dark chocolate sauce, lacked a bit of the pistachio flavor that I was expecting.

Tarte tatin at La Grande Boucherie, NYC, NY

La Grande Boucherie-pistachio bombe glacee-1.jpg — Pistachio bombe glacée at La Grande Boucherie, NYC, NY

Still, this was a fantastic meal and I recommend it if you can afford to go there, because, yes, it is on the pricey side. But for sure, they have lots of French classics, from duck confit to choucroute, crepes Suzette to profiteroles. So, enjoy (I did)

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

Jean-Philippe Gerbi 6/6/21 Jean-Philippe Gerbi 6/6/21

A taste of Italy at Levante in Long Island City

Last Wednesday, I attended a Chef’s table dinner organized by the Italy-America Chamber of Commerce (IACC), at Levante, an Italian restaurant located in Long Island City that is not unknown to me as we went few times when Jodi had her art studio close by. Located a few blocks from the Court street subway station, it is not a long ride from Manhattan, so I was all for it. The idea behind the series of events organized by the IACC was not to promote a restaurant, but more to showcase Italian products from wine, olive oil and balsamic vinegar to pasta. And the way they did it was by crafting dishes from the various regions of Italy.

I should mention that France and Italy have close ties when it come to cuisine and wine thanks to the common history of the two countries (of course, it does not stop there: Italian cuisine had many influences and influenced many cuisines). It is said for instance that Catherine de Medici introduced utensils (especially the fork) and table etiquette, and it apparently led to the creation of the French Haute Cuisine. On the other hand, the south of France, in particular Provence, had strong ties with the Piedmont region. A good example is a famous dish found in Nice (France): the Socca, a sort of crepe made with chickpeas that is cooked in a wood fire oven that originated in Genoa (Italy). On the other hand, Baba au rhum or rum baba comes from France and is now a common pastry in Italy.

Baba au rhum at caffe Rivoire in Florence, Italy

Wine and alcohol making also mixed between the two countries and, interestingly, it was often monks who produced them and exchanged making techniques with one another.

As I was greeted with a glass of Il Grillo from Santa Tresa, a sparkling wine from Sicily, I looked at the different products from Italy that would be showcased during the meal: olive oil, pasta and tomato sauce being just few of them.

The idea of the meal was to have each course represent a region (Lazio, Sicily and Lombardi), paired with a wine, also representing a region (Umbria, Sicily and Piedmont). The first region for the appetizer was Lazio. It was a tuna crudo panzanella and tomato gazpacho, drizzled with aged balsamic vinegar from Modena (aceto balsamico bianco di Modena). It was a beautiful dish, the tuna looking like a piece of watermelon with its bright red color and shape. Refreshing, it was well balanced, with a nice acidity.

levante-TUNA CRUDO-1-2.jpg — Tuna crudo at Levante in LIC

LEVANTE-TUNA CRUDO-1.jpg — Tuna crudo at Levante in LIC

The tuna was accompanied by a glass of Primo d'Anfora 2017 from Argillae, a white wine representing Umbria. What is interesting about this wine is that it is made with Grechetto, Drupeggio and Malvasia grapes and is fermented and sharpened in terra-cotta amphorae.

The first course showcased Sicily and was my favorite of the entire meal: spaghetti di Gragnano Sarde or spaghetti with sardines. I have rarely had pasta with fish and do not think I see that often on a menu, seafood being usually proposed, and sardines are definitely a fish with a specific taste. Well, I admit that I was blown away by this dish: the pasta was cooked perfectly al dente, dipped in a light tomato sauce with saffron and pignoli, topped with pieces of sardines.

Spaghetti di Gragnano Sarde at Levante in LIC

Levante-spaghetti di Gragnano Sarde -1b.jpg — Spaghetti di Gragnano Sarde at Levante in LIC

The pasta dish was accompanied by a white wine: a Cantine Colosi Salina Bianco 2017 from Sicily made with Inzolia and Catarrato grapes.

Glass of Cantine Colosi Salina Bianco 2017

The main course was a beef shank served with a saffron chip, puffed rice and a bone marrow sauce, representing Lombardi. I was really looking forward to this dish but admit that it was a bit disappointing: overcooked, the sauce missed bit of the decadence I was expecting from the bone marrow. Otherwise, the presentation was beautiful with nice contrast of color.

Beef shank at Levante in Long Island City

But, it was accompanied by a fantastic wine: a Nizza Riserva 2015 from Garesio, a red wine from Lombardi, that paired well with that dish, being bold and smooth, with a nice acidity.

Last was a dessert from Sicily: dita degli apostoli, or the "Fingers of the Apostles" aka "Sweet Carnival Cannelloni", a sort of crepe stuffed with ricotta. It was served with an orange marmalade that enhanced the taste of the ricotta, as well as pistachio gelato that was superb.

Dita degli apostoli with pistachio gelato at Levante in LIC

It was served with a 2015 Cantine Colosi Malvasia delle Lipari Passito di Salina, a dessert wine from Sicily.

Glass of 2015 Cantine Colosi Malvasia delle Lipari Passito di Salina

Levante 2106-2015 Cantine Colosi Malvasia delle Lipari Passito di Salina-1.jpg — 2015 Cantine Colosi Malvasia delle Lipari Passito di Salina

Needless to say that I left full, happy that I had an opportunity to have this culinary tour of one of my favorite cuisines. Thank you to the IACC and Levante for having me!

Enjoy (I did)!

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

Levante - 26-21 Jackson Ave, Long Island City, NY 11101

Jean-Philippe Gerbi 5/31/21 Jean-Philippe Gerbi 5/31/21

Danji was our last dinner before COVID, so we went back!

Do you remember what your last meal in a restaurant was before the lockdown due to COVID in March 2020? I can still remember Friday March 13th: Jodi met me in the city and we decided to walk around to find a place. Danji was on our way and we were wondering if we could get a seat there. Well, the restaurant was as empty as the city. There were probably only 4 tables occupied, including ours. It was for sure weird considering that this place was always packed. But I admit that I liked it, not just because we got the full attention of the staff, but also because of the noise level that was perfect!

So, as we got fully vaccinated, we decided to go make a trip to Danji our first outing. Happy to see them still there considering all the places that closed in the past year, including Mont Blanc, the restaurant next door, we were amazed by their setup: they created small booths outside giving the diner the impression they are in a private room.

It was time to celebrate, so Jodi went for their strawberry Spritzer (sole non-alcoholic cocktail) made with strawberry, mint and lemon that was quite refreshing, while I ordered the Yangban Cowboy, their take on an Old Fashioned, made with Old Overholt Rye whisky, bek se ju or '100-years-wine,' a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs, carpal Antica and angostura bitters.

The menu seemed to be smaller, but still had classics like the tofu with ginger scallion dressing or the handmade crispy vegetable dumplings. These were good vegetarian dishes but I admit that I preferred the former that was superb: if your only reference of tofu is the one you buy in a store, try this dish! The tofu, homemade, is so silky, it literally melts in your mouth. So, to add texture, Chef Hooni Kim added crispy tempura flakes, and, for some acidity, the tofu comes with a soy vinaigrette.

We also got their scallion pancake that can be ordered vegetarian or non vegetarian, with shrimp. The vegetarian version is quite good, delightfully greasy, not made the same way they do it in other Korean restaurants, as coming like little beignets rather than a large pancake to be dipped in a pickled onion soy vinaigrette.

Another must have are their bulgogi beef sliders that I get each time I go to Danji: coming in a set of two, the brisket bulgogi is topped with a spicy pickled cucumber and scallion salsa. Beautifully presented, it is a flavorful take on a classic bar dish that is so juicy you’ll need few napkins…

The last dish we tried was their bulgogi bibimbap that I tried in previous visits. As they understood that Jodi is vegetarian, they proposed to put the meat on the side. This bibimbap is made with marinated vegetables and a fried egg, put on top of some rice that will burn at the contact of the sizzling pot, creating an amazing crunchy layer (the soccarat). After Jodi served herself few spoons of the bibimbap, I mixed the juicy brisket as well as some spicy gochujang sauce. I simply loved it: with several layers of flavor, from the beef to the vegetables, it is a very comforting dish. Another must have.

The only regret was that they did not have any dessert. Not that Danji is known for it as they only use to have ice cream…Still, we left full, satisfied and happy that this place is still there: Danji remains, with Hanjan, one of my favorite Korean restaurants. I definitely recommend it!

Enjoy (I did)!

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

Danji - 346 W 52nd St, New York, NY 10019

Jean-Philippe Gerbi 3/11/20 Jean-Philippe Gerbi 3/11/20

Fried chicken at The Coop in Winter Park, Florida

As we were in Florida for Thanksgiving, we got to go to The Coop in Winter Park for lunch. This casual place serves Southern specialties with of course chicken, fried chicken in fact, in various ways: fried, roasted or even in dumplings. And if you do not like chicken, you can opt for shrimp and grits, fried catfish or meatloaf.

Outside seating at The Coop in Winter Park, Florida

Dining room at The Coop in Winter Park, Florida

The way it works is that you order at the counter and they will bring your food at the table, identifying you by the number handed over to you. I had to try their fried chicken and picked The Coop Chicken sandwich that was made of hand breaded chicken, lemon mayonnaise, pickles, romaine lettuce in a brioche bun. The sandwich looked fantastic: for sure there was lots of chicken in it and it was succulent, crispy without being dry.

Fried chicken sandwich at The Coop in Winter Park, Florida

With it, I could pick a side and we chose Mac and cheese so Jodi could eat something. The Mac and cheese was good, quite creamy.

Mac and cheese at The Coop in Winter Park, Florida

We also tried their biscuit that was delicious with butter, as well as fried green tomatoes that are always a great appetizer when going to a southern restaurant.

Biscuit at The Coop in Winter Park, Florida

Fried green tomatoes at The Coop in Winter Park, Florida

This was a very comforting meal and I would definitely go back to The Coop when back to Florida.

Enjoy (I did)!

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

The Coop - 610 W Morse Blvd, Winter Park, FL 32789

Jean-Philippe Gerbi 3/9/20 Jean-Philippe Gerbi 3/9/20

A visit to Disney Star Wars and food at Epcot

As we were going to Florida to visit our friends Pam and Pat for Thanksgiving, we decided to spend a couple of days at Disney, especially to visit their new Star Wars Park that opened last August and that is located in Magic Kingdom, as well as eat at some of the international restaurants in Epcot (reservation needed for sure). Before I talk about the food there, let me tell you few things about the park: it was very crowded with some of the attractions having long lines (2 hours for the Millenium Falcon ride that was less than 10 minutes and no fast pass) and the food being expensive (except the two restaurants mentioned below) and not that great (that overpriced churro we tried was like a cardboard). But, if you are a fan of Star Wars, it is fun to go there as they did a great job recreating the feel of it and you could sense some excitement from all the visitors, including us. For sure we did not prepare properly the trip because it seems that you could also load an app to make the visit more interactive, with functions to translate messages or activate things like lights. However, we unfortunately did not see that many characters walking around besides storm troupers or the emperor. I just wish we saw Chewbacca! Anyway, for the fans of the movies, this is definitely a delight.

Then Epcot: this is my favorite park and I love the international section that I guess they expanded a bit as I do not recall having seen Canada or Germany a decade ago, during our last visit. There are also more restaurants (there is even a steakhouse but Jodi being vegetarian, we passed). So we had two reservations: the Moroccan and the French restaurant. Here is a quick summary of our experience there, but before I start, let me explain that people working in each restaurant or shop are from the country they represent. So it will be French people for France and Moroccan people for Morocco. This is such a great way to interact with people, especially if you do not have the chance to travel.

Marrakech - Moroccan restaurant

If you have been to Morocco, you will be amazed how Marrakech looks like a place from there. Tucked at the end of a narrow street that mimics the souk, a popular market, the main dining room is very impressive with its very high ceiling and mosaic decor. To give even more authenticity, you even get to watch some belly dancing but I admit that I did not stand up to take a photo, scared that they would invite me to dance as it sometimes happens when dining in this kind of restaurants!

Shrimp chermoula tagging at Marrakech in Epcot

Menu wise, they have couscous and Tagine that are classic dishes, and I recommend the mint tea that, surprisingly, they kept refilling. Everything was good and we finished with some beignets filled with vanilla cream that were amazing.

Les Chefs de France - French restaurant

This large upscale brasserie is one of the most popular places to eat and without a reservation, you would need to wait 9pm to try your luck. With its authentic decor, it offers classic French dishes like the onion soup (nice amount of cheese), the escargots or the boeuf bourguignon that is rarely seen on menus: it is a dish made with beef braised in a wine sauce with onions and carrots. It was good, although not the best I had (Paname in New York serves a good one if you are there) and I just wished there was more sauce to mix it with the linguine. Still, if you’ve never tried this, I suggest you give it a shot. Desserts are classic too and their crème brûlée quite good. Overall a good meal.

Salad with croutons at Les Chefs de France in Epcot

French onion soup at Les Chefs de France in Epcot

Flatbread at Les Chefs de France in Epcot

Boeuf bourguignon at Les Chefs de France in Epcot

Creme brûlée at Les Chefs de France in Epcot

One thing I should mention is that there is a French bakery where you can buy croissants, chocolate croissants, brioche or pastries like eclairs and macarons. It is a very good and cheaper alternative to the breakfast at the Disney hotels...Just a suggestion...

Enjoy (I did)!

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

Jean-Philippe Gerbi 3/6/20 Jean-Philippe Gerbi 3/6/20

Apulia in Hoboken, NJ

Taking its name from a region in Italy, Apulia in Hoboken is a true find. I admit that I prefer lunch over dinner, the place being quieter, especially in the winter when you have no other choice than eating inside.

Menu wise, they offer pasta (not homemade) as well as succulent Neapolitan pizza that has a fantastic crust that is puffed up on the outside and very thin in the center, nicely…

Menu wise, they offer pasta (not homemade) as well as succulent Neapolitan pizza that has a fantastic crust that is puffed up on the outside and very thin in the center, nicely charred and crispy. The margherita (made with Apulia tomatoes, fior di latte and basil) is simple but so good, but one of my favorite is the biancaneve that is made with mozzarella, Stracciatella, Ricotta, Garlic (we asked without) and olive oil.

Biancaneve pizza at Apulia in Hoboken, NJ

Margherita pizza at Apulia in Hoboken, NJ

For pasta, they have the classic cacio e pepe or amatriciana, but, for an elevated dish, they have tagliolini al tartuffo that is fresh tagliolini with lack summer truffle and olive oil. Superb!

Tagliolini al tartufo at Apulia in Hoboken, NJ

If you feel like having an appetizer, you can go for a salad like the arugula that had a nice amount of Parmesan (aged 24 months) or the octopus that is served with a potato salad (pulpo e patate). Comforting, they surely know how to cook the octopus that was steamed, not grilled.

Should mention the Italian sodas we had with our lunches there: aranciata (orange) and lemonata (lemon - too tart).

And the desserts that are homemade. My favorite is the tiramisu that is very creamy, but I also like the panna cotta that has a nice texture. I should mention the nutella calzone that I must try at some point!

So overall, Apulia is a great place: good food and service, perfect for a trip to Italy without a plane ticket. I highly recommend it!

Enjoy (I did)!

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

Apulia - 1319 Washington St, Hoboken, NJ 07030

I Just Want To Eat! 3/4/20 I Just Want To Eat! 3/4/20

Ammos Estiatorio in NYC, NY

We spotted Ammos Estiatorio while dining at Urbanspace Vanderbilt, next to Grand Central Terminal and decided to go there for Valentine’s Day. Surprisingly, the place was not that crowded and they sat us at one of the tables upstairs, an area fairly quiet.

We ditched the Valentine’s Day menu that seemed pricey ($95 per person) and preferred ordering from the menu, sharing few appetizers. Here is what we had:

We started with the pikilia or dips. We could either order a few for $9 each or 5 for $24. We decided to go for the latter as it seemed to be a good deal and a great opportunity to try the following dips:

- tzatziki (yogurt and cucumber),

- melitzanosalata (eggplant),

- hitpiti (red peppers and feta),

-skordalia (potato and garlic),

- taramasalata (spread made with salted and cured fish roe).

Taramasalata at Ammos Estiatorio in NYC, NY

Melitzanosalata at Ammos Estiatorio in NYC, NY

Skordalia at Ammos Estiatorio in NYC, NY

The latter not being vegetarian, I asked the waiter if they could switch it with another spread but he refused. I admit that I was surprised and found it disappointing as usually, restaurants accept graciously.

The spreads were served with pita, my favorite being the tzatziki, eggplant and then red pepper and feta one. The taramasalata did not have much taste...

Next was the Kolokhito-Keftedes or zucchini fritters that were sitting on tzatziki. Stuffed with cheese, they were deliciously soft and gooey in the inside and slightly crispy on the outside.

Zucchini fritters at Ammos Estiatorio in NYC, NY

It was followed by the saganaki, graviera cheese flambé with brandy and topped with figs. It was delicious! Much better than the one we had a couple of weeks before at Kellari Taverna.

I always go for a non-vegetarian dish and typically, when ina Greek restaurant, I order an appetizer with octopus. But not this time as they had grilled sardines (psites sardeles). They were three of them, served with the head. It was pretty good, but I admit that I would have preferred them deboned.

I should mention that with my meal I got a glass of ouzo.

Last was dessert. We hesitated between the baklava and the karidopita that is a walnut cake dipped in honey cinnamon syrup. We finally went for the latter. It was good but I regretted a bit not going for the baklava. With the description, I was expecting something a bit more decadent and I admit that the fact the the ice cream was frozen burned did not help.

Walnut cake at Ammos Estiatorio in NYC, NY

At least the Greek coffee I had with it was great.

Greek coffee at Ammos Estiatorio in NYC, NY

So overall it was ok. The food there is good but a bit pricey for what it is. I still prefer Molyvos for a great Greek meal or some of the places in Astoria.

Enjoy (I still did)!

Ammos Estiatorio - 52 Vanderbilt Ave, New York, NY 10017

I Just Want To Eat! 3/2/20 I Just Want To Eat! 3/2/20

Hot chocolate at L.A. Burdick Handmade Chocolates

Alright: I admit that I thought that L.A. Burdick was the outpost of a chocolate store from Los Angeles. It is in fact the project of pastry Chef Larry A Burdick who decided to open his own venture back in 1987 after successfully working at Bouley for few years. And we only found recently his chocolate store located on Prince street, a day we were looking for a hot chocolate, the weather being perfect for it. The first time was a grab and go, but we came back a couple of weeks after to sit at one of the few tables.

It is a small place for sure, that serves more than hot chocolate: they have chocolate bars, coffee and tea, cookies, as well as an impressive selection of chocolates.

The hot chocolate is quite good and they have a good variety of it. My favorite is the Burdick blend milk chocolate that is rich, intense and not too sweet, with a nice thickness.

Burdick blend milk chocolate at L.A. Burdick Handmade Chocolates in NYC

The white chocolate one is a bit different: less thick and sweeter. For sure you need to like white chocolate as it is not mix with dark or milk chocolate at all. I like white chocolate and admit that the taste was interesting and, although I prefer the milk one, I kept going at it.

White chocolate at L.A. Burdick Handmade Chocolates in NYC

So it was good and for me, L.A. Burdick is one of my top 5 favorites in the city.

Enjoy (I did)!

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

L.A. Burdick Handmade Chocolates - 156 Prince St, New York, NY 10012

Jean-Philippe Gerbi 2/28/20 Jean-Philippe Gerbi 2/28/20

Sweet Chick in Long Island City

It’s been a while since I wanted to try Sweet Chick, a popular restaurant that started years ago in Williamsburg and has now expanded with several locations in New York, one of them being in Long Island City. It is the one we visited on a Saturday morning, going early as, each time we passed in front of it, it was packed. We got lucky as there were only few tables available at 11:30am and got sit between to groups who unfortunately were a bit loud.

Sweet Chick serves southern comfort food like shrimp and grits, Mac and cheese, and of course fried chicken that interestingly they also propose vegetarian. I was expecting to see a fried chicken sandwich for brunch as you see that more and more on restaurants menu, probably trying to compete with the Popeye’s and likes out there. So I went for he fried chicken and waffle that looked very appetizing. And was superb: they surely know how to cook the chicken that was delightfully crispy and moist. The waffle was also very good, chewy and not soggy.

Chicken and waffle at Sweet Chick in Long Island City

Waffle at Sweet Chick in Long Island City

There were few vegetarian options and Jodi decided to go for the eggs (scrambled) that were served with house potatoes. Good overall but nothing special.

Scrambled eggs at Sweet Chick in Long Island City

We also ordered a biscuit, thinking that they probably make some amazing ones, but I admit that I was disappointed: it was a bit dry and had spices on top (I guess paprika) that threw off the taste a bit.

Biscuit at Sweet Chick in Long Island City

Despite that, I liked my meal at Sweet Chick and I am curious to try their dinner. I will have to check it out!

Enjoy (I did)!

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

Sweet Chick -46-42 Vernon Blvd, Long Island City, NY 11101

Jean-Philippe Gerbi 2/26/20 Jean-Philippe Gerbi 2/26/20

Wine infused pasta at Maiella in Long Island City

Long Island City will never cease to amaze me. Often mistaken for Long Island, this small city in Queens, right next to Astoria has great restaurants, but many New Yorkers who would be ok to go to Brooklyn for a meal, think that it is too far. Well between the 7 or E lines to name the main ones, it takes as much time to go there than going fron the UWS to Chelsea once at Port Authority. I mentioned M Wells Steakhouse that is one of the best, but now, I am totally excited about Maiella, an Italian restaurant located right behind the iconic Pepsi Cola sign on the waterfront.

We went there on a Saturday evening. The place was packed and kept getting filled by hungry diners. Little I knew that this place was opened back in 2015, by Chef Rocco Sacramone from Trattoria Lincontro in Astoria, considered the best Italian restaurant there. At Maiella, Chef Sacromone crafted a delicious menu with both classic and elevetes Italian dishes. Here is what we had:

I started by ordering a cocktail: the Saronno sour, made with amaretto, Knob Creek rye, dry vermouth, lemon and egg white. Not too strong and smooth.

Saronno sour at Maiella in Long Island City

At the same time, they brought us their bread basket (I believe they make it in their wood fire oven), and. Sun dried tomato paste that I ditched.

Bread basket at Maiella in Long Island City

Sun-dried tomato at Maiella in Long Island City

We decided to share the appetizer and went for the melanzane or eggplant stuffed with mozzarella and spinach. It was one of the best I had: smothered by a robust tomato sauce, the eggplant was perfectly cooked and had more cheese than spinach inside.

Melanzane at Maiella in Long Island City

Next, we decided to share two pasta dishes prepared table side and our waiter, Daniel, who did a phenomenal job, proposed to split the portions and serve one after the other. So we first had the homemade bucatini cacio e pepe. Prepared in a pecorino Romano wheel, it had lots of cheese and the right amount of pepper.

Bucatini cacio e pepe at Maiella in Long Island City

Just looking at them preparing it next to us made me salivate but not as much as the fettuccine Maiella that are made with Sangiovese wine infused pasta! The table side preparation was even more spectacular with the Parmesan wheel being flambéed so the cheese would melt. Then, at some point, I could not believe seeing the guy scoop even more cheese, before adding to the plates some truffle oil and then shaving a generous amount of truffle. Creamy, I would have thought that the truffle oil would overpower the dish but is was not the case. This is the kind of dish that I highly recommend.

Fettuccine Maiella at Maiella in Long Island City

Last was dessert. For me a great meal must end with great dessert, otherwise I feel that something is missing. And we were not disappointed. The first dessert (yes, we had two) was their torta di meringua that we saw as we entered the restaurant. This cake is amazing: made with venitian meringue, chantilly cream (whipped cream) and a vanilla cake, it was light and not too sweet, the best part being of course the meringue.

Torta di Meringua at Maiella in Long Island City

The second dessert, the Nutella panna cotta was also superb: with a texture closer to a pudding than to a panna cotta, it was very chocolatey with hints of Nutella, topped with a delicious milk chocolate ice cream.

Nutella panna cotta at Maiella in Long Island City

Overall, we had a fantastic dinner at Maiella and it has been a while I got so excited by a meal. It might not be your mom and pop Italian restaurant, but they surely know how to make Italian food. I highly recommend it!
Enjoy (I really did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Maiella - 4610 Center Blvd, Long Island City, NY 11101

Jean-Philippe Gerbi 2/24/20 Jean-Philippe Gerbi 2/24/20

Dinner at Chola, Midtown East

We were craving Indian food on a Saturday for dinner and looked up for places Midtown when we stumbled upon Chola, a place that was on my list of restaurants to try. We were there at the time they opened, our brunch that day being quite early as I wanted to try another spot downtown. Taking its name from a Tamil dynasty in southern India, Chola is not new: it opened in 1998. Elegant, with a very courteous staff, it was for sure not crowded at that time and I liked it: less people equal less noise and they gracefully gave us a corner table that is normally for four people, allowing me to side sit as Larry David would say.

Menu wise, they offer a large choice of small dishes that is great for sharing and perfect if people want to try many different dishes. And it has a wide variety of vegetarian and non-vegetarian dishes all mouth watering. Here is what we had:

As a drink, I got my usual: a mango lassi. I should mention that often, I drink it if the food is spicy, but it was not the case with the dishes we picked.

They brought us some papadam with tamarind sauce, mint sauce and onion chutney.

Then, our first appetizer was the samosa: classic but always good. These were well made, the outside being crispy and flakey.

Next was the onion bhaji or onion fritters that I loved: crispy and not greasy at all.

It was followed by the batata sev puri that is little crispy pockets (puris), stuffed with potato and chickpeas and covered with yogurt and chutney. If you never had this, know that you have to put all of it in your mouth to eat it because if you only get a bite, you will end up with some yogurt on your shirt. A one bite, like an amuse bouche, gives the sensation of a explosion of flavors in your mouth.

I also wanted to try one of their crab dishes as I do not see often crab on the menu of Indian restaurants, and I went for the Khekda Narital, that is sautéed crab cooked with coconut and mustard seeds. It was good and flavorful, the crab not being overpowered by any spices.

For sure I would have liked some sort of sauce on it, especially as they served it with a parotta, a layered bread from Kerala that we also ordered on the side with some dal malai marke, a Dish that was very creamy (I believe it is dal makhni in fact).

Dessert was easy to choose: we systematically order gulab jamun, these milk balls that are fried and then sitting in a sugar syrup.

So overall our dinner at Chola was great and they have so many mouth watering dishes on their menu that I cannot wait to go back to try more 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!

Chola - 232 East 58th Street, New York, New York 10022

Jean-Philippe Gerbi 2/21/20 Jean-Philippe Gerbi 2/21/20

Tsurutontan Union Square

We were near Union Square for some errands one Saturday morning when I remembered that Tsurutontan, the Japanese noodle place was around and thought it would be a good idea to go when they open as we passed few times in front of it and there were always people waiting. After checking on Google Maps, we showed up before the published opening time of 11:30am, feeling victorious that we were the first ones there. Unfortunately, we quickly discovered that the opening time was in fact 12pm and decided to wait in a nearby Starbucks and come back 5 minutes before opening time, the rainy and cold weather not that ideal for a 30 minutes wait outside. As we went back, a small line in front of the door was already formed, with people excited when the doors opened. After giving our name, we probably waited 10 minutes for a small booth in the main dining room, not because there were that many patrons in front of us but because they were getting ready for service.

I was a bit impressed by this location as I only tried their Midtown one that is different. The main dining room (watch out for the steps and your head - fine for me as I am not as tall to worry about it), has a zen feel and I love the way they organized it with counter like seating and dining tables.

Our waiter was great: courteous, dilligent, helping for the many kinks in the service (my ramen came too fast, I did not get a spoon for instance) and he explained to us the overwhelming menu: for sure they have a lot of choices but few for vegetarians as they often use non-vegetarian stock or dashi. So, he pointed out few dishes for Jodi that I admit were beyond my expectations. The first one was the silken tofu that looks like burrata with an off-white color on the outside and is soft but not as creamy inside. This was superb though and I often tell people that this is the kind of place where they have to try tofu as the taste has nothing to do with store bought tofu that lots of restaurants serve.

Then, we shared the crispy eggplant tempura with Dengaku miso sauce that was superb: the batter was crispy and slightly greasy, with the eggplant cooked all the way through.

Eggplant tempura at Tsurutontan Union Square

For her main, Jodi chose another appetizer: the grilled maitake mushroom that had truffle oil in it, elevating a bit the dish.

Maitake mushroom at Tsurutontan Union Square

On my side, I went for one of their specialty ramen: the duck udon. It is made with duck breast, meatballs and Tokyo negi, a kind of leek also known as Speing onion. When I ordered, they asked me first how I wanted the noodles: thin or thick. And then the size of the dish, knowing that for the same price you can get a larger size. So I went for a large bowl with thick noodles. And for sure it was a large bowl! It was good with the broth having a nice taste and the noodles being very good, perfectly cooked. But I admit that the duck was slightly overcooked and definitely did not look like the photo as I found it tiny. Still, it was a good dish.

Udon noodles at Tsurutontan Union Square

So overall we had a good meal at Tsurutontan and they have so many dishes that it would probably take me years before trying everything!

Enjoy (I did)!

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

Tsurutontan- 21 E 16th Street, New York 10003

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

Dinner at Narcissa

So we are back at Narcissa! After trying their brunch few weeks ago, we were curious to see how the dinner would be. And we were not disappointed except with the desserts that are too fussy unfortunately.

When we arrived, I was surprised to see that this place was not crowded for a Friday evening, thinking that maybe people focused on places that proposed a Restaurant Week menu, Narcissa not being one of them. I am not going to complain though as the lesser the diners, the lower the noise level.

Dining room at Narcissa at The Standard East Village

The menu was full of interesting dishes with sev mushroom being everywhere, prompting me to think that there was a promotion that day, and with lots of vegetarian dishes for Jodi to choose. The first one was the tofu spinach dip that does not sound great and that we finally changed for the fava dip, after it was recommended by the waitress. It was topped with smoked pistachio and served with grilled poolish baguette. Nice dish, perfect for sharing. It is not that often that you see fava beans on a menu, or at list being the star of a dish.

Fava dip at Narcissa at The Standard East Village

Grilled bread at Narcissa at The Standard East Village

Next, we tried the smoky Japanese sweet potato, served with preserved chilies and smothered with a Peruvian pesto. I should start by saying that Jodi does not like sweet potatoes but liked this dish that was so good, I kept going at it although it was spicy.

Smokey Japanese sweet potato at Narcissa at The Standard East Village

For her main, she picked the grilled eggplant that was accompanied by smoked goat cheese, heirloom tomatoes and baby arugula. Simple in a way, I loved the combination of eggplant and goat cheese that worked well together.

Grilled eggplant at Narcissa at The Standard East Village

The second dish she picked, still for her main, was the sev mushrooms with tahini, preserved lemon and sesame oil. Good, it was quite earthy.

Sev mushrooms at Narcissa at The Standard East Village

On my side, after lots of hesitation, I finally went for the whole branzino that was deboned (one side had few bones but overall they did a good job) and came with a pepper beurre blanc that fortunately was on the side because it was very spicy (but very good, even if my mouth was on fire). The fish, that was sitting on grilled scallion, was perfectly cooked.

Whole branzino at Narcissa at The Standard East Village

Branzino at Narcissa at The Standard East Village

Sauce at Narcissa at The Standard East Village

I should mention that with my meal, I got a cocktail called Gotham nights, that was made with rye (it was the only cocktail with whisky), banana (did not really tasted it), sweet vermouth, walnut, amontillado that is a variety of sherry wine, and bitters. With all these ingredients, you would think that it tasted weird, but in fact it worked, the vermouth and rye being predominant.

Gotham nights cocktail at Narcissa at The Standard East Village

Dessert was, as I mentioned above, a bit of a let down. The olive oil cake was not bad, but it was served with shavings of preserved lemon that I thought at first was Parmesan (sorry but the light was low), that I did not really enjoy as it overpowered the dish.

Olive oil cake at Narcissa at The Standard East Village

Then the buttermilk panna cotta tasted more like a yogurt! It was accompanied with a grapefruit granita and oatmeal crumble.

Buttermilk panna cotta at Narcissa at The Standard East Village

And I am not talking about the Napoleon that had nothing to do with the classic cake: it was a sandwich made with sourdough bread, with a cardamom cream in the middle and served with marinated strawberries. For $14, I thought it was not worth the price.

Napoleon at Narcissa at The Standard East Village

Despite that, the rest was good and the service on point. I think after trying both that I prefer the brunch at Narcissa. Dinner is good but it means I would forget about dessert. But a meal without dessert is not a complete meal. No?

Enjoy (I mostly did)!

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

Narcissa - 25 Cooper Square, New York 10003

Jean-Philippe Gerbi 2/17/20 Jean-Philippe Gerbi 2/17/20

Basta Pasta: When a Japanese Chef makes Italian food

It’s been a while since we went to Basta Pasta, a couple of blocks from Union Square and, as we had to be in that area, we decided to go back there for dinner. I could not believe how packed this place was, from the beginning to the moment when we left, several people waiting near the entrance for a table at 9pm. For sure, the kitchen was a bit backed up, a large table not helping, but our waiter did a good job keeping us posted as to when our dishes would come.

The menu is phenomenal but know that the Chef is not Italian but Japanese: Chef Satoru Takada who shows a certain creativity in some of the dishes.

After we ordered some drinks, they brought us some Gorgonzola and mascarpone on a small toast as an amuse, as well as a bread basket where my favorite was the Italian sticks.

As a cocktail, I went for the Babbo Natale, made with whisky, apple cider, apple purée, cinnamon, lime juice and simple syrup. Not too strong, you definitely get the taste of the apple and cinnamon. Like an apple pie cocktail! They also have non alcoholic beverages and so Jodi got the Pompelmo, made with grapefruit juice, fresh mint, soda and tonic. Refreshing.

Babbo natale cocktail at Basta pasta in NYC, NY

Pompelmo drink at Basta pasta in NYC, NY

I started the meal with an appetizer: the calamari alla griglia or grilled squid with homemade sausage stuffed with curry risotto. The calamari was well made, not rubbery, but I admit that the most surprising part of the dish was the sausage that looked at a potato...Once cut in half, it revealed a delicious risotto.

Calamari all griglia at Basta pasta in NYC, NY

Calamari alla griglia at Basta pasta in NYC, NY

Then, for her main, Jodi ordered the spaghetti con mozzarella, pomodori e funghi, that are spaghetti with shiitake mushrooms, mozzarella, Parmesan, tomato sauce and basil. Classic and good, quite comforting.

Spaghetti con mozzarella at Basta pasta in NYC, NY

I do not think the pasta was homemade as they typically would mention it on the menu item, as they did for my dish, the tagliolini Nero con gamberetto e granchio. It was homemade squid ink tagliolini, shrimp, crab meat and shredded zucchini in a spicy tomato sauce. Usually, when I go to an Italian restaurant and they have squid ink pasta, I cannot resist ordering it and for sure I was not disappointed by this dish, although my white shirt had collateral damage...Yes, the pasta was delicious, perfectly cooked, smothered by a robust sauce that had a very slight kick.

Squid ink tagliolini at Basta pasta in NYC, NY

Last was dessert. We decided to try their torta caprese instead of the classic tiramisu, curious to see what this chocolate almond cake would taste like. I admit that when they brought the place, the cake, that was sitting next to vanilla gelato looked dry. It was not. Chocolatey, slightly chewy, it was very good with or without the ice cream and we (I should say I) did not have any problem to finish it.

We left glad that we got to eat at Basta Pasta. It might not be your classic Italian but it has solid dishes that do not disappoint. I really recommend it.

Enjoy (I did)!

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

Basta Pasta - 37 W 17th Street, New York 10011

Jean-Philippe Gerbi 2/14/20 Jean-Philippe Gerbi 2/14/20

Kellari Taverna in NYC

After a first visit at Kellari Taverna, a Greek restaurant located two blocks from Bryant Park, I decided to have dinner there again with Jodi on a Friday evening. The first time I went (no photo, sorry), I was really excited as their fish (they serve fresh sustainable fish that is on a beautiful display) was very good: I first was going for the barbounia aka rouget aka red mullet, but that day they did not have any. So I had the filet of sole that they deboned for me perfectly and was the star, not smothered with any sauce So you could really get its delicious taste.

Seafood display at Kellari Taverna in NYC

But with Jodi, we decided to share a bunch of vegetarian appetizers: the selection of spread is always one we choose and we went for all their spreads that are in fact 4 of them: Tzatziki (Yogurt), Melitzanosalata (Eggplant), Htipiti (Whipped Feta - supposedly spicy but personally I did not think so), Tarama (Caviar).

Well yes, the caviar was not vegetarian and we did not even check the description; otherwise I would have ask to replace it by another one like the hummus that they give with olives and radishes at the beginning.

Olives, radishes and hummus at Kellari Taverna in NYC

Nevertheless, these spreads, served with pita were very good, and we in fact ate them with the Kellari chips that was our second appetizer. These chips made with fried eggplant and fried zucchini are also a favorite appetizer: crispy and not greasy, it is a good way to get some vegetables in your diet...

The next dish was the saganaki. The kefalograviera cheese came flambé (they use Metaxa brandy): it was good but not the best I ever had for sure and I found that the brandied apricots and hazelnuts on top were not necessary.

I got a non-vegetarian dish all for myself though: the octopodi or grilled octopus that was sitting on hummus, and served with onions, peppers and capers. This is a great dish, with a large portion perfect to share. The octopus was superb: well cooked and not tough at all.

Grilled octopus at Kellari Taverna in NYC

With my meal, I got a glass of ouzo that I did not see on the menu surprisingly but was sure they would have (they do not even try to make a cocktail with it that would be a good idea).

For dessert, I let Jodi picked, knowing that the last time I went I tried their baklava that is superb. She decided to go for the galaktoboureko, a Greek dessert of semolina custard in filo. This was very good: buttery, not too sweet, with the custard having a nice vanilla flavor.

Galaktoboureko at Kellari Taverna in NYC

With it, I decided to go for a Greek coffee that they made medium sweet. Good, but the previous time, I thought it was less watery.

So overall it was good, but the service is a bit inconsistent and I found some of the items overpriced. Not sure I would go back considering the other options in the city like Molyvos.

Enjoy (I still did)!

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

Kellari Taverna - 19 W 44th Street, New York 10036

Jean-Philippe Gerbi 2/12/20 Jean-Philippe Gerbi 2/12/20

Brunch at La Bonbonniere

We passed so many times in front of La Bonbonniere in the West Village that we were curious to know what this place was, the restaurant having a French name meaning the candy box. So we decided to go for an early brunch on a Saturday as each time we saw that place, there were people waiting outside.

We probably arrived around 11am and this tiny place was packed! Yes, La Bonbonniere is tiny and when near the bar and even the entrance, you can feel the heat of the grill that is sitting right there.

Opened since the early 80’s by Marina Cortez Arrieta and her business partner Gus Maroulletis, La Bonbonniere is not a French restaurant but more an old school diner where classic dishes such as sandwiches, pancakes and eggs are expected, including their famous French toast as they call them that we decided to try. Made with challah bread, they looked impressive but could have been soaked a bit longer.

French toast at La Bonbonniere in the West Village

We also tried their grilled cheese with cheddar that was good and comforting like at home.

Grilled cheese at La Bonbonniere in the West Village

As beverages, Jodi got a tea while I could not not have an egg cream that is a drink I adore.

Egg cream at La Bonbonniere in the West Village

Quick, comforting and not pricey is how I would describe La Bonbonniere. This cash only place has a neighborhood atmosphere that is even more noticeable than its food. If I had people visit who never went to a diner in their life, I may bring them 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!

La Bonbonniere - 28 8th Avenue, New York 10014

Jean-Philippe Gerbi 2/10/20 Jean-Philippe Gerbi 2/10/20

New Bakery in Hoboken: SunMerry

There is a new bakery in Hoboken, but this time, a Taiwanese bakery with European influences: SunMerry. Not their first location is the US though as they have few in California as well as New Jersey, and I even passed by a store under renovation in New York that should be opening soon. So we decided to check it out for breakfast. I admit that I was a bit disappointed to see that they do not have anywhere to sit, and so it is a grab and go kind of place. Hopefully they will have outside seating when the weather is nice so you can relax with a coffee (no espresso though) or tea and some treats.

We tried few things there and I would have been more adventurous if we would have eaten there as, if you do not like something, you can get something else right away. Here is what we tried:

Chocolate croissant: well it is literally a croissant with chocolate inside that is truly what it should be as croissant refers to the shape (in French, we do not call it « un croissant au chocolat » although the dough is identical, but rather a « pain au chocolat »). Anyway, it was good, flakey and buttery.

Chocolate croissant at SunMerry in Hoboken, NJ

The cinnamon bun looked spectacular but it was a bit dry...

My favorite was the Portuguese egg custard that is like a small tart made with a flan. Delicious, not too sweet, I could have eaten a bunch.

Portuguese egg custard at SunMerry in Hoboken, NJ

SunMerry is a nice addition in Hoboken, but I still prefer Chocopain (that should not surprise you by now if you follow me on Instagram). I’ll wait for the nice days to visit this place again and try some of their savory items.

Enjoy (I still did)!

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

SunMerry - 519 Washington St, Hoboken, NJ 07030

Jean-Philippe Gerbi 2/7/20 Jean-Philippe Gerbi 2/7/20

Prato Bakery in Hoboken, NJ

It’s been a while since we had Prato Bakery on Washington street in Hoboken in our sights and we finally decided to try this place two weekends in a row. Prato Bakery is small with only few seats inside, but fortunately outside seating during the warmer days.

They propose many mouth watering dishes, with few vegetarian choices, such as pizza, pizette (ie mini pizza) and sandwiches. The pizza is good (we tried their margarita one), having a thick crust that reminded me a bit what my grandmother, who was not Italian, used to make. The eggplant caprese on focaccia is also a great option.

Eggplant caprese at Prato Bakery in Hoboken, NJ

Margarita pizza at Prato Bakery in Hoboken, NJ

But what I loved the most were the sandwiches, especially the ones made with focaccia over their brioche that I find better for the sweet options as you will see later. No, the focaccia sandwiches are delicious and not just because of the ingredients inside: the bread, made daily in another location is incredibly good, even more when they toast for few minutes your sandwich. The one I tried is the Bronte, made with mortadella, pistachio cream and mozzarella. The first bite of it is like heaven with angels singing over your shoulder: you first get the crunchiness of the focaccia that is followed by the creaminess of the mozzarella, topped with the nuttiness of the pistachio, all of this not overpowering at all the mortadella that definitely comes through.

Bronte sandwich at Prato Bakery in Hoboken, NJ

The brioche is a smaller size sandwich because I admit that the ones with focaccia are quite filling, but, although good, they do not have the same effect, the one with prosciutto crudo (pan brioche ripiena) being good but with more bread than filling. With Nutella however, the brioche is awesome! It kind of complements perfectly the sweetness of the Nutella and as you can see they put a lot in it!

Brioche with prosciutto crude at Prato Bakery in Hoboken, NJ

Brioche with Nutella at Prato Bakery in Hoboken, NJ

So overall, Prato Bakery is a great find: you get great sandwiches there without breaking the bank. It reminds me a bit All’Antico Vinaio in Florence that we discovered last Summer with its fantastic focaccia sandwiches. I definitely recommend it!

Enjoy (I did)!

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

Prato Bakery - 201 Washington St, Hoboken, NJ 07030