 |
| Bloody Mary |
 |
| Fig Jam, Prosciutto, and Goat Cheese Crostini |
 |
| Spinach and Artichoke Pizza |
 |
| French Toast Sticks |
 |
| Bacon (duh) |
Saturday, June 29, 2013
Restaurant Review: Sotto 13
Boozy brunch time with the ladies. Myself and two other friends went to Sotto 13 today for brunch. They have a great deal that for $25, you get unlimited brunch drinks (bloody mary, mimosa, raspberry white peach bellini, fresh watermelon margarita, screwdriver, or sangria), and either two tapas + a side plate or a wood-fired pizza. So between the 3 of us, we ordered 4 tapas, 2 sides plates, and a pizza. We got: Fig Jam, Prosciutto, and Goat Cheese Crostini (they let me sub goat cheese for the original gorgonzola), Spinach and Artichoke Pizza made with riccotta and marscapone, French Toast Sticks with Vermont syrup and berry compote, Cacio e Pepe (soft scrambled eggs with Cacio cheese), Baked Crispelle with crepes stuffed with spinach and ricotta covered in tomato sauce and baked in cast iron dish with cheese on top, and 2 sides of bacon (extra crispy).
Everything was really very good. Highlights included the Baked Crispelle (sorry no pics of that one) and Spinach and Artichoke Pizza. As far as drinks, I ordered the Bloody Mary (or 4), and my friends had a variety of mimosas and bellinis. The restaurant itself is really nice inside, with a large skylight allowing for tons of natural light. It had a modern feel and just a cool vibe. I would highly recommend it for brunch with a large group as they are definitely able to accommodate it.
Friday, June 28, 2013
Restaurant Review: Eleven Madison Park
To honor the sweet sweet blessing of dating for 3 whole years, Jeremy and I decided to celebrate in style at Eleven Madison Park. I probably don't have to tell you the countless awards this place has received, or the "best of" lists it has topped, and I was excited to see if it lived up to the hype. I apologize in advance for the poor quality of the photos, I was trying to be discreet and not use my flash :)
I was a bit wary when Jer received a call that morning saying the AC was broken and it may not be fixed by that evening. Knowing what we were spending to enjoy this meal, I wanted to make sure I was not going to be sweating and uncomfortable (since it was close to 90 degrees that day). However, we waited 28 days for this reservation (since they only open their books 28 days in advance), so I did not want to lose it. So we went, and it was warm, but tolerable. We were focusing on the food anyways.
The service is top notch from the second you walk in. They were ready and expecting us and did not even have to check a list before they led us to our table. We were offered a cocktail list after a few minutes, but I had to request the wine list (which I thought was weird). I ordered a glass of Pinot Noir and Jeremy ordered the Manhattan Cart. This was pretty cool. They wheel over this cart of ingredients for a Manhattan cocktail and provide a menu that is based on the neighborhoods of Manhattan and Brooklyn. Each neighborhood had an iteration of the cocktail and the cart guy explained the differences (spicy, dry, etc). Jeremy settled on a spicy style Manhattan, which was the "Little Italy" iteration. All diners must participate in the chef's tasting menu, and we were asked if there were any ingredients we did not want included. I said cilantro obviously, and Jeremy said raw celery. We also were given the option for lamb or duck for our main course, and we decided on the lamb.
Our first four courses were smaller plates. The first thing arrived in a white pastry box tied with a string. Inside was what looked like little black and white cookies, but were actually savory and made with cheddar cheese. We think the black and white part was actually made of butter and the second you picked it up it started melting because of the warmer than average temp in the room. Aside from that, they were buttery and cheesy and fine. More cute than anything.
The second item was sea urchin "snow" (basically dehydrated) with smoked canteloupe and conch. This was definitely an innovative and interesting bite. It had a fishy taste from the urchin (which I actually have never tried and always wanted to), but the snow was a weird texture. I actually choked a little on it ha, it kinda got stuck in the back of my throat. Anyways, not our favorite, but definitely showed off a cool technique and an interesting blend of flavors.
Next up was the tomato gelee with summer beans (snow peas) and saffron oil. This dish was half some type of foam and half the tomato gelee. Pretty cool that the gelee held the tomato flavor but was clear in color. The peas were super fresh, sweet, and flavorful. I think gel is always a weird texture, but this was enjoyable.
The last of the smallest plates was a turbot in a sabayon with chive oil, which is a frothy sauce. It was served inside an eggshell. How did they cut that egg open so perfectly!? This was one of our favorites. The turbot was salty and savory and the combination of ingredients worked very well together. That was some tasty froth.
Then out came smoked sturgeon, literally on a mini smoker with woodchips. This dish was a cute play on bagels and lox. The sturgeon was accompanied by cream cheese topped with caviar in a tin, everything bagel crumble, pickles, lettuce, pickled onion, half of a quail egg (over hard), and a thin piece of toast. You had the ability to mix and match and make your own combination. I basically just spread the cream cheese and caviar on the toast, topped it with the sturgeon and added the egg, pickles, etc. This was not only a delicious dish, but it was fun and creative. Each ingredient was of high quality and contributed in its own way.
To take a break from the "courses," they served us rolls, aka buttery croissants, in a sack, with a cream butter and a lamb infused butter. Yes, that is correct. Lamb infused butter. I think this was a teaser for our main course, or maybe I'm just over thinking it. Anyways it was super interesting and I didn't hate it. We were basically putting butter on a buttery roll, but who cares? It was delicious.
I wish we had known what was next, because we would have saved our bread. It was a foie gras terrine with black truffle and asparagus. I have never had creamier, richer foie gras in my life. And there was so much of it! Mixed with the black truffle, it was one of the richest dishes I have ever had (come to think of it, it reminded me a lot of the richness and flavors you get from the chicken at NoMad). We actually asked for more bread to spread the foie gras on, because it just did not feel or taste like something that should be eaten alone. We received more of the buttery croissant rolls, so I was really praying for my arteries after this one. The asparagus actually was great for cutting through some of this richness. Of course, we HAD to eat it all, but I would have been fine with half of the amount provided. Needless to say, it was really divine.
After this was cleared, someone came over with a grinder and clamped it down on the side of the table. Hmm...
Then, some fresh carrots with the tops still on and individual trays were delivered with 9 mini dishes of ingredients. A waiter came over and ran the carrots through the grinder to make carrot tartare. He explained the origin of the carrot and how it was grown in the finest soil in a place where a lake once existed. We then took the tartare and were instructed to mix in the ingredients to create the final dish. We added wasabi cream, sunflower seeds, quail egg (over easy), smoked whitefish, dried chives, mustard seeds, horseradish, peas, and salt to taste. They provided carrot puree and mustard oil in squeeze bottles and rye bread toast to spread the tartare on. This was the coolest presentation of the night. Again, it invited us to mix and match and select the combination we desired. I basically added everything in varying degrees. The consistency is exactly what other tartare feels like, but it was only carrots rather than a protein. I thought this was very good, fun, creative, and was a good transition from the rich foie gras.
Our next dish was poached lobster with snap peas, morels, and crispy sweetbeads. The lobster was a nice size portion and my first bite I thought was cooked perfectly. Then, I had real issues cutting the rest of it. First of all, I was using a butter knife (which is what they specifically provided for this dish), that was the dullest knife ever. Like, you couldn't even injure someone if you were sawing back and forth. So, in my desperate attempt to cut the lobster into human size bites, I basically destroyed it and it was getting all stringy. I couldn't even bite through it, it was a one shot deal. I don't know enough about cooking lobster to tell you what this means about how well it was cooked, but I do know that I was struggling and it was disappointing because the lobster really looked beautiful before I got my hands on it. However, the crispy sweetbreads were salty and savory and delicious. Just the right size for a perfect bite. They also had these awesome morel mushrooms that were soaked in a creamy sauce and even Jeremy enjoyed them (he hates mushrooms normally). So good!
The next dish was back to veggies with creamed nettles, fingerling potatoes, drops of goat cheese, and some kind of foam (I never know what the foam stuff is). I feel like nettles are the latest trendy vegetable, taking over for kale and ramps. They had kind of a bitter taste, but the creamed preparation cut that and the potatoes provided for a nice balance. The potatoes were actually made three ways: mashed, roasted, and possibly pickled (I am not totally sure). I liked everything in this dish, especially when I mixed in the goat cheese with the nettles.
Next was what they called a "salad," but it was really one piece of lettuce with radish, some crispy ramps, and a crispy ball of goodness (not sure what was in that, but yum..tasted like the sweetbreads from before). I don't have much else to comment about. It was fine and I ate it in two bites.
Finally, the main event. Three different pieces of lamb (from varying parts) made with crisped leek, Bibb lettuce and Meyer lemon. It was served with freekeh (an ancient grain), mint, and leek. One piece was tenderloin, one was leg, and one was belly. All of it was tender, juicy, perfectly cooked and delicious. The belly was really interesting, like lamb bacon. It had that fatty yet crispy texture and was salty in the best way. The freekeh was amazing. I have never had this before, so I don't know if I found my new favorite grain or if they made it with some magic (probably the latter). The yogurt and lamb jus was great to mix with each bite. The flowers were pretty too.
Now we move on to the final rounds, starting with the cheese course. This was the cutest presentation ever. They placed a picnic basket down and sort of said here you go, we'll be right back. So we sat for a few minutes not sure if someone was coming over to explain...and then finally just opened it up ourselves and unpacked it.
It contained 2 white plates with ridges to make it look like those paper plates, a wooden box, a bottle of beer, a soft pretzel stick, and two jars. Just as we laid it all out, someone came over to explain each item. The beer was specially brewed for Eleven Madison Park and made with flavors specifically to pair with the other ingredients. The wooden box contained Greensward cheese from NYC's famous Murray's Cheese (but we were told EMP washed it with the beer, so it would not be the same if we were to go buy it there). The soft pretzel was made in house by the pastry team, and the jars contained pickled strawberries and homemade honey mustard. So we had a little "picnic" and shared the beer while tasting the Greensward cheese. It was definitely a pungent cheese, and creamy on the inside with a tougher rind around the outside. The pretzel was crispy outside and soft inside. We liked the homemade honey mustard and ate most of the pretzel with that, since the cheese was a bit overwhelming. I liked the pickled strawberries, which is not surprising since I like most pickled things. All in all I thought this was such a cute idea and I really appreciated all of the details and thought that went into this course.
The next course started to bring us into dessert mode. A waiter wheeled over a cart to make us Egg Creams tableside. We got a little history lesson about the origins of the Egg Cream and why it might be called that since there is not actually egg or cream involved. It seems that in Yiddish, "echt" means real or true. So, echt cream (or genuine cream) possibly became mis-translated overtime to be known today as Egg Cream. Originally, it was made with milk, chocolate syrup and seltzer, but EMP's version was with malt, vanilla, seltzer, and few drops of olive oil on top. The seltzer is added last and creates a foamy head on top, and we were instructed to consume immediately to enjoy that. These Egg Creams were fine. Interesting to taste, but would not come back for it.
The next dessert course was sheep's milk cheesecake foam with mango (frozen or sorbet of some kind) and crushed peanuts. This definitely had the salty sweet thing going. I didn't get much from the cheesecake foam, but I liked the mango and peanuts, and the combo was surprisingly good. The waitress that brought this over all of a sudden broke out a deck of cards. She told us we were going to determine what type of chocolate we would get and had Jeremy split the deck. He then took the top part and spread them on the table. The cards each had a different ingredient on them. None of the cards on the table were ingredients we would get, she informed us, and then had Jer pick the top two cards from her stack. He flipped them over and gave me a raspberry one and he got espresso. We were both like, ok yea I can do that, but then she said the chocolates were already on the table! We lifted up our plates and underneath were *SURPRISE* the type of chocolate we just picked from the cards! Oh my, it's magic! Cute trick, and creamy, rich chocolate. Fun all around!
Almost done...next comes the chocolate covered pretzel with sea salt. We each took a bite and decided it more like a cookie shaped like a pretzel than an actual pretzel. It was very good, but we were both nearing the deep end of a food coma. We just couldn't do much more. And that is when a cute little white pastry box came out, wrapped in string. We were told there are two black and white cookies inside, but this time they are actually cookies (rather than the savory cheese "cookies" we started with). Very creative to start and finish with the same thing, but not actually. We each tasted it for shits, but really couldn't bear to take another bite, so we took the rest of the pretzel cookies and the black and whites home in the box. They also brought out a bottle of apple brandy and poured some for each of us, but left the bottle on the table and said to enjoy as much as we want. I took one small sip and that was ALL I needed. Thanks but no thanks, I'm not much of a brandy girl.
After bringing our check, the waitress came back over with a little doggy bag containing a mason jar filled with EMP's homemade granola, or "breakfast!" as she called it. She also provided nice printed copies of the menu that we had just enjoyed, which I thought was awesome so I could actually remember what everything was, and come home and blog about it. Bet you were wondering how on Earth I remembered all of these details!?
Our overall consensus is that of course this was an amazing experience from start to finish. Service was spectacular, and everything presented to us looked perfect and was made from the finest ingredients. I particularly liked how they sourced almost all of the meal locally, and played many tributes to NYC. However, we did not LOVE every single thing we ate, as you have read. It's disappointing to not LOVE everything single thing when you are spending a lot of money and waiting so long to have the luxury to do so. One should have extremely high expectations going into something like this, and I am not saying I was let down or disappointed, but I am saying that it brings you to really evaluate everything. Chef's tasting menus are hard, because you do not have the ability to opt out of something that is not a must-have, however it does provide many opportunities to try things you may have never considered. I highly doubt we will ever go back, unless it is being funded by someone else of course, but only because it is special when it is a one time experience. We have so many other places to try, we have to spread the love!
I was a bit wary when Jer received a call that morning saying the AC was broken and it may not be fixed by that evening. Knowing what we were spending to enjoy this meal, I wanted to make sure I was not going to be sweating and uncomfortable (since it was close to 90 degrees that day). However, we waited 28 days for this reservation (since they only open their books 28 days in advance), so I did not want to lose it. So we went, and it was warm, but tolerable. We were focusing on the food anyways.
The service is top notch from the second you walk in. They were ready and expecting us and did not even have to check a list before they led us to our table. We were offered a cocktail list after a few minutes, but I had to request the wine list (which I thought was weird). I ordered a glass of Pinot Noir and Jeremy ordered the Manhattan Cart. This was pretty cool. They wheel over this cart of ingredients for a Manhattan cocktail and provide a menu that is based on the neighborhoods of Manhattan and Brooklyn. Each neighborhood had an iteration of the cocktail and the cart guy explained the differences (spicy, dry, etc). Jeremy settled on a spicy style Manhattan, which was the "Little Italy" iteration. All diners must participate in the chef's tasting menu, and we were asked if there were any ingredients we did not want included. I said cilantro obviously, and Jeremy said raw celery. We also were given the option for lamb or duck for our main course, and we decided on the lamb.
Our first four courses were smaller plates. The first thing arrived in a white pastry box tied with a string. Inside was what looked like little black and white cookies, but were actually savory and made with cheddar cheese. We think the black and white part was actually made of butter and the second you picked it up it started melting because of the warmer than average temp in the room. Aside from that, they were buttery and cheesy and fine. More cute than anything.
The second item was sea urchin "snow" (basically dehydrated) with smoked canteloupe and conch. This was definitely an innovative and interesting bite. It had a fishy taste from the urchin (which I actually have never tried and always wanted to), but the snow was a weird texture. I actually choked a little on it ha, it kinda got stuck in the back of my throat. Anyways, not our favorite, but definitely showed off a cool technique and an interesting blend of flavors.
Next up was the tomato gelee with summer beans (snow peas) and saffron oil. This dish was half some type of foam and half the tomato gelee. Pretty cool that the gelee held the tomato flavor but was clear in color. The peas were super fresh, sweet, and flavorful. I think gel is always a weird texture, but this was enjoyable.
The last of the smallest plates was a turbot in a sabayon with chive oil, which is a frothy sauce. It was served inside an eggshell. How did they cut that egg open so perfectly!? This was one of our favorites. The turbot was salty and savory and the combination of ingredients worked very well together. That was some tasty froth.
Then out came smoked sturgeon, literally on a mini smoker with woodchips. This dish was a cute play on bagels and lox. The sturgeon was accompanied by cream cheese topped with caviar in a tin, everything bagel crumble, pickles, lettuce, pickled onion, half of a quail egg (over hard), and a thin piece of toast. You had the ability to mix and match and make your own combination. I basically just spread the cream cheese and caviar on the toast, topped it with the sturgeon and added the egg, pickles, etc. This was not only a delicious dish, but it was fun and creative. Each ingredient was of high quality and contributed in its own way.
To take a break from the "courses," they served us rolls, aka buttery croissants, in a sack, with a cream butter and a lamb infused butter. Yes, that is correct. Lamb infused butter. I think this was a teaser for our main course, or maybe I'm just over thinking it. Anyways it was super interesting and I didn't hate it. We were basically putting butter on a buttery roll, but who cares? It was delicious.
I wish we had known what was next, because we would have saved our bread. It was a foie gras terrine with black truffle and asparagus. I have never had creamier, richer foie gras in my life. And there was so much of it! Mixed with the black truffle, it was one of the richest dishes I have ever had (come to think of it, it reminded me a lot of the richness and flavors you get from the chicken at NoMad). We actually asked for more bread to spread the foie gras on, because it just did not feel or taste like something that should be eaten alone. We received more of the buttery croissant rolls, so I was really praying for my arteries after this one. The asparagus actually was great for cutting through some of this richness. Of course, we HAD to eat it all, but I would have been fine with half of the amount provided. Needless to say, it was really divine.
After this was cleared, someone came over with a grinder and clamped it down on the side of the table. Hmm...
Then, some fresh carrots with the tops still on and individual trays were delivered with 9 mini dishes of ingredients. A waiter came over and ran the carrots through the grinder to make carrot tartare. He explained the origin of the carrot and how it was grown in the finest soil in a place where a lake once existed. We then took the tartare and were instructed to mix in the ingredients to create the final dish. We added wasabi cream, sunflower seeds, quail egg (over easy), smoked whitefish, dried chives, mustard seeds, horseradish, peas, and salt to taste. They provided carrot puree and mustard oil in squeeze bottles and rye bread toast to spread the tartare on. This was the coolest presentation of the night. Again, it invited us to mix and match and select the combination we desired. I basically added everything in varying degrees. The consistency is exactly what other tartare feels like, but it was only carrots rather than a protein. I thought this was very good, fun, creative, and was a good transition from the rich foie gras.
Our next dish was poached lobster with snap peas, morels, and crispy sweetbeads. The lobster was a nice size portion and my first bite I thought was cooked perfectly. Then, I had real issues cutting the rest of it. First of all, I was using a butter knife (which is what they specifically provided for this dish), that was the dullest knife ever. Like, you couldn't even injure someone if you were sawing back and forth. So, in my desperate attempt to cut the lobster into human size bites, I basically destroyed it and it was getting all stringy. I couldn't even bite through it, it was a one shot deal. I don't know enough about cooking lobster to tell you what this means about how well it was cooked, but I do know that I was struggling and it was disappointing because the lobster really looked beautiful before I got my hands on it. However, the crispy sweetbreads were salty and savory and delicious. Just the right size for a perfect bite. They also had these awesome morel mushrooms that were soaked in a creamy sauce and even Jeremy enjoyed them (he hates mushrooms normally). So good!
The next dish was back to veggies with creamed nettles, fingerling potatoes, drops of goat cheese, and some kind of foam (I never know what the foam stuff is). I feel like nettles are the latest trendy vegetable, taking over for kale and ramps. They had kind of a bitter taste, but the creamed preparation cut that and the potatoes provided for a nice balance. The potatoes were actually made three ways: mashed, roasted, and possibly pickled (I am not totally sure). I liked everything in this dish, especially when I mixed in the goat cheese with the nettles.
Next was what they called a "salad," but it was really one piece of lettuce with radish, some crispy ramps, and a crispy ball of goodness (not sure what was in that, but yum..tasted like the sweetbreads from before). I don't have much else to comment about. It was fine and I ate it in two bites.
Finally, the main event. Three different pieces of lamb (from varying parts) made with crisped leek, Bibb lettuce and Meyer lemon. It was served with freekeh (an ancient grain), mint, and leek. One piece was tenderloin, one was leg, and one was belly. All of it was tender, juicy, perfectly cooked and delicious. The belly was really interesting, like lamb bacon. It had that fatty yet crispy texture and was salty in the best way. The freekeh was amazing. I have never had this before, so I don't know if I found my new favorite grain or if they made it with some magic (probably the latter). The yogurt and lamb jus was great to mix with each bite. The flowers were pretty too.
Now we move on to the final rounds, starting with the cheese course. This was the cutest presentation ever. They placed a picnic basket down and sort of said here you go, we'll be right back. So we sat for a few minutes not sure if someone was coming over to explain...and then finally just opened it up ourselves and unpacked it.
It contained 2 white plates with ridges to make it look like those paper plates, a wooden box, a bottle of beer, a soft pretzel stick, and two jars. Just as we laid it all out, someone came over to explain each item. The beer was specially brewed for Eleven Madison Park and made with flavors specifically to pair with the other ingredients. The wooden box contained Greensward cheese from NYC's famous Murray's Cheese (but we were told EMP washed it with the beer, so it would not be the same if we were to go buy it there). The soft pretzel was made in house by the pastry team, and the jars contained pickled strawberries and homemade honey mustard. So we had a little "picnic" and shared the beer while tasting the Greensward cheese. It was definitely a pungent cheese, and creamy on the inside with a tougher rind around the outside. The pretzel was crispy outside and soft inside. We liked the homemade honey mustard and ate most of the pretzel with that, since the cheese was a bit overwhelming. I liked the pickled strawberries, which is not surprising since I like most pickled things. All in all I thought this was such a cute idea and I really appreciated all of the details and thought that went into this course.
The next course started to bring us into dessert mode. A waiter wheeled over a cart to make us Egg Creams tableside. We got a little history lesson about the origins of the Egg Cream and why it might be called that since there is not actually egg or cream involved. It seems that in Yiddish, "echt" means real or true. So, echt cream (or genuine cream) possibly became mis-translated overtime to be known today as Egg Cream. Originally, it was made with milk, chocolate syrup and seltzer, but EMP's version was with malt, vanilla, seltzer, and few drops of olive oil on top. The seltzer is added last and creates a foamy head on top, and we were instructed to consume immediately to enjoy that. These Egg Creams were fine. Interesting to taste, but would not come back for it.
Next was sorbet. This sorbet was mint flavored, and had the most natural mint flavor I have ever tasted in a dessert. It was like they just blended mint leaves and froze it. And I say that in a wonderful way. It was very refreshing, and accompanied by Fernet Branca, chocolate ganache, and little mint meringues. We both really enjoyed this dessert and thought the flavors were spot on.
Almost done...next comes the chocolate covered pretzel with sea salt. We each took a bite and decided it more like a cookie shaped like a pretzel than an actual pretzel. It was very good, but we were both nearing the deep end of a food coma. We just couldn't do much more. And that is when a cute little white pastry box came out, wrapped in string. We were told there are two black and white cookies inside, but this time they are actually cookies (rather than the savory cheese "cookies" we started with). Very creative to start and finish with the same thing, but not actually. We each tasted it for shits, but really couldn't bear to take another bite, so we took the rest of the pretzel cookies and the black and whites home in the box. They also brought out a bottle of apple brandy and poured some for each of us, but left the bottle on the table and said to enjoy as much as we want. I took one small sip and that was ALL I needed. Thanks but no thanks, I'm not much of a brandy girl.
After bringing our check, the waitress came back over with a little doggy bag containing a mason jar filled with EMP's homemade granola, or "breakfast!" as she called it. She also provided nice printed copies of the menu that we had just enjoyed, which I thought was awesome so I could actually remember what everything was, and come home and blog about it. Bet you were wondering how on Earth I remembered all of these details!?
Our overall consensus is that of course this was an amazing experience from start to finish. Service was spectacular, and everything presented to us looked perfect and was made from the finest ingredients. I particularly liked how they sourced almost all of the meal locally, and played many tributes to NYC. However, we did not LOVE every single thing we ate, as you have read. It's disappointing to not LOVE everything single thing when you are spending a lot of money and waiting so long to have the luxury to do so. One should have extremely high expectations going into something like this, and I am not saying I was let down or disappointed, but I am saying that it brings you to really evaluate everything. Chef's tasting menus are hard, because you do not have the ability to opt out of something that is not a must-have, however it does provide many opportunities to try things you may have never considered. I highly doubt we will ever go back, unless it is being funded by someone else of course, but only because it is special when it is a one time experience. We have so many other places to try, we have to spread the love!
Wednesday, June 26, 2013
Restaurant Review: Forcella Part II
So I returned to Forcella Park Ave quicker than I thought (opportunity arose), and booked it on Savored.com. I went with one other person and tried a few new things. We ordered Arancini Ai 4 Formaggi, Amalfi salad, and Fuorigrotta Signature Pizza.
The Arancini appy is fried rice balls made with four cheeses and served with truffle aioli. It came with 4 decent sized balls, but I don't think they were anything special. It was crispy on the outside and creamy from the cheeses on the inside, and served on top of a small salad with a dollop of the truffle aioli in the middle. I ate them of course, but I did not like the aioli (it just tasted like straight up mayo), and I just typically do not gravitate toward deep fried foods (this was my friend's pick).
The Amalfi salad caused a bit of a mixup between the waiter and the runner. The salad is made with arugula, gorgonzola, radicchio, walnuts, pear, and honey, however we asked to sub the gorgonzola for goat cheese (obvs). Now I know I mentioned last time that we had great service, and they were still friendly and nice this time, but they messed up this salad 2 times. First the runner brought out the wrong salad entirely. I saw the ingredients looked like a different salad I saw on the menu, so I said I am pretty sure this is not what we ordered. The waiter came back and said yes you are right, and took it away. Then the runner came back with the Amalfi salad, however it definitely was with the gorgonzola cheese rather than goat, and we noticed right away. The waiter came back and said yes you should have had goat cheese, sorry, and brought out a new one. When we finally dug in, we really liked it. It was a nice blend of greens, salty cheese and walnuts, and sweet honey and pears.
Lastly came the Fuorigrotta pizza which was made with burrata, lemon, arugula, and pecorino.
I really liked this one. The lemon was sliced extremely thin and layered on top of the fresh arugula, the creamy burrata, and the sprinkled pecorino. The crust, as I mentioned last time, was delicious. Crisp on the outside and chewy on the inside - can't beat that combo.
We did not order dessert and sadly they did not randomly bring out complimentary Angioletti Alla Nutella again. Oh well! Still had a great, easy meal at a reasonable price (especially after the Savored 20% discount). Still recommended!
The Arancini appy is fried rice balls made with four cheeses and served with truffle aioli. It came with 4 decent sized balls, but I don't think they were anything special. It was crispy on the outside and creamy from the cheeses on the inside, and served on top of a small salad with a dollop of the truffle aioli in the middle. I ate them of course, but I did not like the aioli (it just tasted like straight up mayo), and I just typically do not gravitate toward deep fried foods (this was my friend's pick).
The Amalfi salad caused a bit of a mixup between the waiter and the runner. The salad is made with arugula, gorgonzola, radicchio, walnuts, pear, and honey, however we asked to sub the gorgonzola for goat cheese (obvs). Now I know I mentioned last time that we had great service, and they were still friendly and nice this time, but they messed up this salad 2 times. First the runner brought out the wrong salad entirely. I saw the ingredients looked like a different salad I saw on the menu, so I said I am pretty sure this is not what we ordered. The waiter came back and said yes you are right, and took it away. Then the runner came back with the Amalfi salad, however it definitely was with the gorgonzola cheese rather than goat, and we noticed right away. The waiter came back and said yes you should have had goat cheese, sorry, and brought out a new one. When we finally dug in, we really liked it. It was a nice blend of greens, salty cheese and walnuts, and sweet honey and pears.
Lastly came the Fuorigrotta pizza which was made with burrata, lemon, arugula, and pecorino.
I really liked this one. The lemon was sliced extremely thin and layered on top of the fresh arugula, the creamy burrata, and the sprinkled pecorino. The crust, as I mentioned last time, was delicious. Crisp on the outside and chewy on the inside - can't beat that combo.
We did not order dessert and sadly they did not randomly bring out complimentary Angioletti Alla Nutella again. Oh well! Still had a great, easy meal at a reasonable price (especially after the Savored 20% discount). Still recommended!
Sunday, June 23, 2013
Restaurant Review: Lamberts
Meal #2 in Austin had to be BBQ, of course. My hotel is conveniently located 1.5 blocks away from a highly recommended BBQ spot, Lamberts. I walked in and noticed immediately that the bar was full, but to my luck there was another bar upstairs! I snagged the one open seat up there and perused the menu. I received a bar menu and a regular menu. I knew I wanted brisket, so I was between the Oak Smoked Natural Black Angus Brisket served with house pickled escabeche from the regular menu, and the BBQ combo option from the bar menu, including 1 protein + 2 sides. I asked the bartender what she thought and she basically said it was a matter of if I wanted more protein or more sides. I figured I'd go with more sides, so I could try more things, and unbeknownst to me everything on the bar menu was 50% off for happy hour. Go me. So, for $7.58 I got 3 slices of brisket, a side of collard greens, and a side of jicama slaw. I also ordered a beer and asked for a side of cornbread and magically both were gratis (the beer was because the bartender forgot to immediately bring it over and felt bad).
So, the brisket was delicious, as expected. It has blackened edges that is made from the brown sugar and coffee rub, and it is so well seasoned but not overwhelming. The brisket could probably have been a bit more tender, but that may just be my Jewish-style brisket expectations. Also, about 1/3 of each piece was fat, so I was a bit disappointed in how much of the portion I could not (or did not want to) eat. The collard greens were pretty good. They were made with some kind of pork product, naturally, and cooked long and well. The jicama slaw was made with red cabbage, carrots, and ugh, cilantro. I didn't realize when I ordered! I managed to pick the big pieces out, making it tolerable. Aside from the cilantro, the slaw was great. Light, crisp, and had a nice vinegar dressing. It was a great compliment to the rest of the meal. The cornbread was served as mini muffins, which was cute. You could see the bits of corn and jalapeno in it, which shows the homemade-ness. Pretty good, but I think I've had better.
Overall, not bad. I have to say though, I was expecting to be blown away by my first true Texas BBQ experience, but I guess I will have to keep searching (or just go to BrisketTown in BK).
So, the brisket was delicious, as expected. It has blackened edges that is made from the brown sugar and coffee rub, and it is so well seasoned but not overwhelming. The brisket could probably have been a bit more tender, but that may just be my Jewish-style brisket expectations. Also, about 1/3 of each piece was fat, so I was a bit disappointed in how much of the portion I could not (or did not want to) eat. The collard greens were pretty good. They were made with some kind of pork product, naturally, and cooked long and well. The jicama slaw was made with red cabbage, carrots, and ugh, cilantro. I didn't realize when I ordered! I managed to pick the big pieces out, making it tolerable. Aside from the cilantro, the slaw was great. Light, crisp, and had a nice vinegar dressing. It was a great compliment to the rest of the meal. The cornbread was served as mini muffins, which was cute. You could see the bits of corn and jalapeno in it, which shows the homemade-ness. Pretty good, but I think I've had better.
Overall, not bad. I have to say though, I was expecting to be blown away by my first true Texas BBQ experience, but I guess I will have to keep searching (or just go to BrisketTown in BK).
Restaurant Review: Mulberry
I am in Austin, TX for a quick work trip (sans car). Girl has got to eat, so I did some quick research to see what was in walking distance from my hotel, the W Austin, located downtown. I found Mulberry on top of a few "best brunch in Austin" lists, so I decided to check it out. I think it is important to note that I was dining lonesies, so I appreciate a bar type seating area, which Mulberry had. This not only minimized the awkwardness, but also provided for extremely quick and attentive service, which is always appreciated. They did have a nice set up outside, but oh my lord it was close to 100 degrees. Only true Texans would choose to eat outside in that kind of heat. Anyways, the food. I ordered the Poached Eggs with spicy calabrese salami on toast and hollandaise on the side. I also opted for a $3 mimosa, which by quick glance seemed to be the fan favorite.
The mimosa was perfect - fresh squeezed OJ and heavy on the champagne. Can't really ask for more than that. And $3!? Yes please. The eggs were pretty good. Honestly, this dish was nothing new. Just good eggs, with good salami, and good toast. I probably should have ordered a side or something, because I definitely wasn't full, but I got all thrown off by not having anyone to share with me so I didn't really think about it when initially ordering.
Moral of the story is that I was satisfied, but not full, soooo... I went to get some fro yo down the street afterwards! Problem solved.
The mimosa was perfect - fresh squeezed OJ and heavy on the champagne. Can't really ask for more than that. And $3!? Yes please. The eggs were pretty good. Honestly, this dish was nothing new. Just good eggs, with good salami, and good toast. I probably should have ordered a side or something, because I definitely wasn't full, but I got all thrown off by not having anyone to share with me so I didn't really think about it when initially ordering.
Moral of the story is that I was satisfied, but not full, soooo... I went to get some fro yo down the street afterwards! Problem solved.
Saturday, June 22, 2013
Restaurant Review: Forcella
I went to Forcella on Park Ave (at 27th st) with 2 of my dearest friends. I have to say that we a really great experience. The restaurant has a nice, updated ambiance, and they had the entire front entrance open, letting fresh air come in. We sat downstairs, and I noticed there was an upstairs section too, but I am not sure how big it is. We had very attentive waiters and everyone was extremely friendly. Very pleased with the service.
So, we decided to order a few things and split it: Insalata di Spinaci e Fragole, the Salame Piccante Classic Pizza, and the Decumani Signature Pizza.
The salad came out first. On top of a bed of baby spinach was fresh strawberries, poppy seeds, and toasted almonds. We asked for the strawberry dressing on the side, but it actually came dressed. The only "slip" of the night. However, it was dressed well so I have no complaints. I thought it was a tasty, refreshing summer salad and a great starter.
Then our pizzas came out at the same time. The Salame Piccante was made with tomato sauce, homemade mozz, spicy salami, parm, and fresh basil. I thought it was very good with fresh ingredients and a good crust. The Decumani was made with Bufala mozz, truffle oil, arugula, and shaved pecorino. This one was cheesy with just the right amount of truffle, and then topped with arugula for some fresh added crunch. They were both thin crust and personal size, so I'm glad we ordered two.
We declined dessert, but then the waitress came back with Angioletti Alla Nutella on the house! Pretty random, but hey I'll take it. This dish was fried strips of pizza dough with Nutella drizzled on top, powdered sugar, and a few strawberries as garnish. We all enjoyed this sweet surprise.
The entire dinner only cost $20 per person, so it was very reasonable. And, my friend just pointed out that it is on Savored.com (saves you up to 30% on the entire bill), so I will be using that to book a res when I return!
So, we decided to order a few things and split it: Insalata di Spinaci e Fragole, the Salame Piccante Classic Pizza, and the Decumani Signature Pizza.
The salad came out first. On top of a bed of baby spinach was fresh strawberries, poppy seeds, and toasted almonds. We asked for the strawberry dressing on the side, but it actually came dressed. The only "slip" of the night. However, it was dressed well so I have no complaints. I thought it was a tasty, refreshing summer salad and a great starter.
Then our pizzas came out at the same time. The Salame Piccante was made with tomato sauce, homemade mozz, spicy salami, parm, and fresh basil. I thought it was very good with fresh ingredients and a good crust. The Decumani was made with Bufala mozz, truffle oil, arugula, and shaved pecorino. This one was cheesy with just the right amount of truffle, and then topped with arugula for some fresh added crunch. They were both thin crust and personal size, so I'm glad we ordered two.
We declined dessert, but then the waitress came back with Angioletti Alla Nutella on the house! Pretty random, but hey I'll take it. This dish was fried strips of pizza dough with Nutella drizzled on top, powdered sugar, and a few strawberries as garnish. We all enjoyed this sweet surprise.
The entire dinner only cost $20 per person, so it was very reasonable. And, my friend just pointed out that it is on Savored.com (saves you up to 30% on the entire bill), so I will be using that to book a res when I return!
Thursday, June 20, 2013
Restaurant Review: Go Burger
In looking for a quick bite close to home, Jeremy and I decided to finally try Go Burger, on 2nd Ave near 76th St. This is ESquared Hospitality Group's (all of the BLT restaurants) "casual" burger spot. We got to sit outside, which was a huge plus. Except, you have to remember that this is right on 2nd Ave and it can get a bit noisy. Also, we sort of were forgotten about out there, as it took longer than it should have for our waitress come back to check on us and give us the bill at the end. Nonetheless, it was nice.
We were starving and decided to start with the Spinach & Artichoke Dip served with tortilla chips. Pretty standard spin dip if you ask me, nothing amazing but just fine. Then we each ordered a burger. Jeremy got The SMASHED Burger, which is a hand-smashed burger with onions, and topped with American cheese. He reports that everything was delicious and cooked just how he asked, medium rare. I ordered the Miso Hungry burger, topped with tempura red onion rings, soy mushrooms, jack cheese, and miso Russian dressing. It was an interesting combination that I enjoyed. I asked for it to be cooked medium, and it was probably more medium rare, but I was ok with it. The tempura onions on top were a nice textural addition and gave the burger some crunch, and were also tasty! The soy mushrooms were interesting. Not bad, but I could probably do without them next time. The bun was great. It had a nice outer crust and then soft on the inside. We also ordered a side of waffle fries which were crispy and delicious. I LOVE fries, and these were definitely approved by me.
Just a note for those that may try this place, the Custom Built Burgers section is a rip off. They start the plain burger with a bun and lettuce at $9, and then all add-ons are $1-$2 each. The pre-made burger selections average $9-$10, so it really doesn't make much sense not to just pick one of those (and even make a few substitutions). I guess if you really have a specific combination in mind, go for it!
All in all, not our healthiest meal option, but everything was great and we will definitely be back for a good, quick, neighborhood burger.
We were starving and decided to start with the Spinach & Artichoke Dip served with tortilla chips. Pretty standard spin dip if you ask me, nothing amazing but just fine. Then we each ordered a burger. Jeremy got The SMASHED Burger, which is a hand-smashed burger with onions, and topped with American cheese. He reports that everything was delicious and cooked just how he asked, medium rare. I ordered the Miso Hungry burger, topped with tempura red onion rings, soy mushrooms, jack cheese, and miso Russian dressing. It was an interesting combination that I enjoyed. I asked for it to be cooked medium, and it was probably more medium rare, but I was ok with it. The tempura onions on top were a nice textural addition and gave the burger some crunch, and were also tasty! The soy mushrooms were interesting. Not bad, but I could probably do without them next time. The bun was great. It had a nice outer crust and then soft on the inside. We also ordered a side of waffle fries which were crispy and delicious. I LOVE fries, and these were definitely approved by me.
Just a note for those that may try this place, the Custom Built Burgers section is a rip off. They start the plain burger with a bun and lettuce at $9, and then all add-ons are $1-$2 each. The pre-made burger selections average $9-$10, so it really doesn't make much sense not to just pick one of those (and even make a few substitutions). I guess if you really have a specific combination in mind, go for it!
All in all, not our healthiest meal option, but everything was great and we will definitely be back for a good, quick, neighborhood burger.
Friday, June 14, 2013
Restaurant Review: Red Egg
So I feel the need to preface this review by revealing my drunk state while dining at Red Egg. I would say I was tipsy, because one should be after 2 beers, but when you combine those 2 beers with no food and well, me, then you get a drunk me. So Jeremy and I roll in and I have to say it was crickets. There were other people dining at the time, but the way the tables are set up makes it feel empty. So noise level was super low which is great, but overall ambiance was eh. Anyway, we sat down and ordered up a storm (I should mention here that we had a voucher for 10 items from the dim sum menu + a bottle of wine).
We ordered: Steamed Pork & Shrimp Shumai, Steamed Shrimp Stuffed Tofu, Steamed Fish Balls, Steamed Roast Pork Buns, Pork Dumplings, Red Egg's Shrimp Dumplings, Crispy Seafood Dumplings, Grilled Beef Skewers, Crispy Shrimp Rolls, and Garlic Spare Ribs. If you are thinking, wow that is a shit ton of food, then you, sir, are correct.
So, we are at this two seater table that is not by any means large, and the food just keeps acomin'. I can't say the service was not on point, but I mean, if you see that we literally cannot fit a single additional dumpling on the table at the moment, perhaps you should hold up on the rest of our order. I literally had to tell them to hold off on a few dishes because it was overwhelming! So, the food was alright. Because I was drunk (don't forget about the mediocre-at-best bottle of red!), I couldn't possibly remember the details of each dish. I barely knew what I was even eating because it all happened so fast!
A few standouts: we did NOT like the Garlic Spare Ribs. Chewy, fatty and fried. It just was not appetizing. All of the dumplings were good, but again I couldn't really tell them apart. I do recall enjoying the Steamed Pork Buns, but who wouldn't? Also, the Steamed Shrimp Stuffed Tofu was a super interesting texture- kind of creamy/custardy. That sounds gross, but I didn't hate it!
Here are some photos from the adventure, though I cannot identify much:
Overall, I give it an "eh." It accomplished the current goal of "get food in my belly," but I know there are a zillion other Chinese places in NYC to check out, and I will be doing just that.
Wednesday, June 12, 2013
Restaurant Review: Koi
Koi is a high end Japanese restaurant located in the Bryant Park Hotel, across from Bryant Park (though there are other locations). I have actually been here two other times in the past 4 years, but my friends wanted to go and I have had good experiences, so why not? The restaurant has a nice ambiance, very trendy and sophisticated. We sat in a semi-circle booth, so it was good for a larger group, as we were a party of 7. We were all pretty much splitting everything, so we ordered up a storm!
Koi Crispy Rice, topped with spicy tuna tartare and jalapeno, is by far their most popular starter. We were able to add additional pieces to the order to ensure there was enough for everyone, which was great. Yummy spicy tuna sits on top of dense rice molded into a sushi-style block. Somehow they make the rice crispy and delicious. I don't know what they do, but I know that I love it and will always order this (if I ever make it back).
We ordered a side of Roasted Shishito Peppers, which were fine. Slightly blackened and soft, but did not really add much to the meal for me.
We were told by a previous patron that the Spicy Rock Shrimp Tempura Hand Roll was the best thing on the menu, so we ordered one and each took a bite. It was quite delicious, with lightly battered shrimp and something creamy that I definitely did not hate.
The Spicy Seared Albacore was served with crispy red onions and ponzu sauce. I had a taste of this, and it was good. Not too memorable, but I did like how the crispy red onions gave the soft albacore some texture.
I loved the Edamame Dumplings served with lobster and mushrooms in a mirin broth. The dumplings were soft and perfectly cooked, with a creamy edamame texture inside. The lobster was great, as lobster with anything is usually great. The mirin broth made the mushrooms sort of tangy in a super tasty way. I would definitely order this again.
The Kobe Style Potstickers were lightly browned, not greasy, and served with a ponzu dipping sauce. I found this dish very tasty, but I have to say that texturally it was a little odd. The kobe beef was a little more dense than the average potsticker filling, so the beef separated from the wonton once you cut it or took a bite. Again, still tasted good, but just noticed the difference from most other potstickers I have had.
Next up is the Grilled Tiger Prawns, served with pearl onions, sweet potatoes and a kumquat glaze. These were fine. Shrimp is my favorite protein, so naturally I enjoyed them, but I would not say there was anything special about the way the prawns were prepared. However, the side "stuff" of pearl onions and sweet potatoes was very good (the plate was cleaned by the end).
The Steamed Chilean Sea Bass, with ginger and shiitake mushrooms, was excellently prepared. The fish was sliced thinly and practically melted in your mouth. Sea bass is one of my favorites types of fish, and this did not disappoint. The sauce and mushrooms accompanied the fish well and created a well balanced dish.
One of the top dishes was the Spiced Braised Short Ribs with a plum wine reduction and wasabi cauliflower purée. The short ribs were tender and flavorful, and each piece sat on top of a creamy cauliflower puree. The presentation was also lovely. This was one of the more "hearty" dishes we ordered, therefore the most fulfilling.
Overall, I had a great meal. It's also better to go with a large group and order many dishes to try. The service was fine and most dishes were above average. Since it ain't cheap, I will not be going frequently, but would highly recommend it for a date, group, or even work related dining experience.
Koi Crispy Rice, topped with spicy tuna tartare and jalapeno, is by far their most popular starter. We were able to add additional pieces to the order to ensure there was enough for everyone, which was great. Yummy spicy tuna sits on top of dense rice molded into a sushi-style block. Somehow they make the rice crispy and delicious. I don't know what they do, but I know that I love it and will always order this (if I ever make it back).
 |
| Photo credit: Lauren Mandel |
We ordered a side of Roasted Shishito Peppers, which were fine. Slightly blackened and soft, but did not really add much to the meal for me.
We were told by a previous patron that the Spicy Rock Shrimp Tempura Hand Roll was the best thing on the menu, so we ordered one and each took a bite. It was quite delicious, with lightly battered shrimp and something creamy that I definitely did not hate.
The Spicy Seared Albacore was served with crispy red onions and ponzu sauce. I had a taste of this, and it was good. Not too memorable, but I did like how the crispy red onions gave the soft albacore some texture.
I loved the Edamame Dumplings served with lobster and mushrooms in a mirin broth. The dumplings were soft and perfectly cooked, with a creamy edamame texture inside. The lobster was great, as lobster with anything is usually great. The mirin broth made the mushrooms sort of tangy in a super tasty way. I would definitely order this again.
 |
| Photo credit: Lauren Mandel |
The Kobe Style Potstickers were lightly browned, not greasy, and served with a ponzu dipping sauce. I found this dish very tasty, but I have to say that texturally it was a little odd. The kobe beef was a little more dense than the average potsticker filling, so the beef separated from the wonton once you cut it or took a bite. Again, still tasted good, but just noticed the difference from most other potstickers I have had.
Next up is the Grilled Tiger Prawns, served with pearl onions, sweet potatoes and a kumquat glaze. These were fine. Shrimp is my favorite protein, so naturally I enjoyed them, but I would not say there was anything special about the way the prawns were prepared. However, the side "stuff" of pearl onions and sweet potatoes was very good (the plate was cleaned by the end).
 |
| Photo credit: Lauren Mandel |
 |
| Photo credit: Lauren Mandel |
 |
| Photo credit: Alicia Dreher |
Tuesday, June 11, 2013
Restaurant Review: Rosa Mexicano
Tonight I dined at Rosa Mexicano for the first time, at the 18th St location. The space is very nice, and quite large. We sat in the back section that is under a large glass ceiling, allowing for natural light. It makes the space feel open and inviting. I noticed that while there were a lot of tables with many people at them, it was actually not too loud. I also noticed they have several large round tables available, which is always great for large groups. Everyone loves a good round table!
So for the food. We started with their famous guac, naturally. They roll over this big cart containing avocados and dishes of onions, tomatoes, cilantro (gross, and I forgot to tell them to leave it out), limes, etc. They mush it all together in front of you with a mortar and pestle. This guac was delicious! Even after I tried to pick out the cilantro. It really was one of the best I've had - super fresh, smooth, and tasty. For my entree, I ordered the Pescado/Baja Fish Tacos, but since it came with fried fish, I asked to substitute for the Pescado Pibil/Grilled Fish “Skillet Style.” It was marinated in achiote, orange and garlic and nicely cooked, with caramelized edges, and served right in the mini skillet. They topped the fish with habanero-lime marinated onions that were crunchy and a bit tangy, but paired well. To make my taco, they provided small soft tortillas, the creamiest blended black bean mixture, sweet corn, and rice. I wrapped up a few of these and was stuffed!
I usually enjoy a good fish taco, and this time was no exception. We had good service, good food, and good atmosphere. I would definitely go back, especially with a bigger group.
So for the food. We started with their famous guac, naturally. They roll over this big cart containing avocados and dishes of onions, tomatoes, cilantro (gross, and I forgot to tell them to leave it out), limes, etc. They mush it all together in front of you with a mortar and pestle. This guac was delicious! Even after I tried to pick out the cilantro. It really was one of the best I've had - super fresh, smooth, and tasty. For my entree, I ordered the Pescado/Baja Fish Tacos, but since it came with fried fish, I asked to substitute for the Pescado Pibil/Grilled Fish “Skillet Style.” It was marinated in achiote, orange and garlic and nicely cooked, with caramelized edges, and served right in the mini skillet. They topped the fish with habanero-lime marinated onions that were crunchy and a bit tangy, but paired well. To make my taco, they provided small soft tortillas, the creamiest blended black bean mixture, sweet corn, and rice. I wrapped up a few of these and was stuffed!
I usually enjoy a good fish taco, and this time was no exception. We had good service, good food, and good atmosphere. I would definitely go back, especially with a bigger group.
Subscribe to:
Posts (Atom)