tag:blogger.com,1999:blog-85905138788343773062024-03-05T01:37:34.499-05:00♔ Good food and company ♔Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-8590513878834377306.post-88426156258816415442009-12-06T21:03:00.055-05:002009-12-07T10:09:01.043-05:00Niagara-on-the-Lake: One Gluttonous Affair<span style="font-size:85%;"><span style="font-family:trebuchet ms;">The thing I love most about Thanksgiving are the endless, mouthwatering plates of food. I had quite the non-traditional Thanksgiving this year and took a three-day trip up to Niagara, Ontario. Every year, millions of tourists travel to </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Buffalo and Niagara to admire their world-renowned waterfalls, but lesser known is the beautiful town of Niagara-on-the-Lake (NOTL), a mere 20 minute drive from Niagara Falls. There's something magical about this place. The crisp air, historic buildings, and plentiful vineyards that line this quaint little town evoke a sense of longing for some sort of lost past. Wine and vineyards aside, NOTL is also a great breeding ground for gourmet food. We ate at restaurants that were absolutely fabulous (quality in line with top NYC places), bought delectable treats at downtown gourmet shops, and drank/ate our way through NOTL for Taste the Season, a heavenly-sent event for foodies alike. Below I've included some highlights of my trip!<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold; font-style: italic;">On NOTL Ice Wine...</span><br />Niagara-on-the-Lake is probably best known for</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"> its ice wine, a prestigious dessert wine made from grapes that are picked while still frozen on the vine. The water freezes, but the sugar does not, which results in a highly concentrated and sweet tasting wine. Ice wine was first introduced in Germany in the 1700s, and the founders of <a href="http://www.inniskillin.com/en/about/history.asp">Inniskillin</a><a href="http://www.inniskillin.com/en/about/history.asp"> Winery</a> introduced the first batch to Niagara in 1984. Today, most of the wineries in NOTL produce icewine, and during our winery hopping, we sampled quite a few different bottles. Though each had its distinct taste, they all exhibited the same sweet aroma that is characteristic of ice wine.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBPX7tDEZGWHUWB98-uLXpf9ed1omshS9FjUkzweVx4CaD1WXMPHkS_ZcvWAxch7bmT4W7qt-QRcoW0Z4JZjTg5ZWwMXpx1baFzYMC6ckxYeLv6oeOO-h-MzjuuyrIukyGVCJPreT0WQ/s1600-h/IMG_9623.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBPX7tDEZGWHUWB98-uLXpf9ed1omshS9FjUkzweVx4CaD1WXMPHkS_ZcvWAxch7bmT4W7qt-QRcoW0Z4JZjTg5ZWwMXpx1baFzYMC6ckxYeLv6oeOO-h-MzjuuyrIukyGVCJPreT0WQ/s320/IMG_9623.jpg" alt="" id="BLOGGER_PHOTO_ID_5412329256830850546" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >2007 Cabernet Sauvignon Ice Wine from Konzelmann Estate Winery</span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSHZ6osVYfWnktFcQsbuiIE_294nY4McTVqqJBxaHv8SJlZBg8SBEI4R-sOkExeYnh_WhfWM7bysVG3wDUMjDGI1fI-1i5KbI4YwsVhvfC5I584M4BfW469YW1FOi3PwuC8y0aHO7srs/s1600-h/IMG_9480.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSHZ6osVYfWnktFcQsbuiIE_294nY4McTVqqJBxaHv8SJlZBg8SBEI4R-sOkExeYnh_WhfWM7bysVG3wDUMjDGI1fI-1i5KbI4YwsVhvfC5I584M4BfW469YW1FOi3PwuC8y0aHO7srs/s320/IMG_9480.jpg" alt="" id="BLOGGER_PHOTO_ID_5412329040658273026" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >View of Inniskillin Winery</span><br /><br /><span style="font-size:85%;"> <span style="font-family:trebuchet ms;"><span style="font-style: italic; font-weight: bold;">On Taste the Season...</span><br />Each November, <a href="http://wineriesofniagaraonthelake.com/index.html">21 wineries of NOTL</a> get together and host a gourmet event where each prepares a specific food and wine pairing, and attendees can buy a "passport" and make their way through the wineries. </span><span style="font-family:trebuchet ms;">Thanks to a wonderful <a href="http://ontheroadwithgrapeguy.blogspot.com/">grape guy</a> who offered a great review on his experience, we planned strategically and prioritized the best pairings to maximize our success. It was pretty insane (and required my partner in crime's excellent driving skills), but we managed to hit 18 out of 21 wineries in only one day! After much debate and reflection on the pairings, we decided that the top three contenders were <a href="http://www.coyotesrunwinery.com/">Coyote's Run</a>, <a href="http://www.cattailcreek.ca/home.html">Cattail Creek</a>, and <a href="http://www.konzelmann.ca/">Konzelmann</a>.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;">Winner: Cattail Creek Estate Winery</span><span style="font-style: italic; font-weight: bold;"><br /><span style="font-style: italic;">2008 Gamay Noir paired with Gamay-Infused Sausages topped with Sauteed Wild Mushrooms </span></span><span style="font-style: italic;"><span style="font-weight: bold;">served on a Grape Skin Baguette</span><br /><br /></span></span><span style="font-family:trebuchet ms;">The gamay-infused sausage was unbelievably delicious - a spicy, yet earthy taste from the wild mushrooms. The hot sausage slice was served on a crispy grape skin baguette, and the Gamay Noir really brought out the flavor in the meat and mushrooms. We loved the consistent gamay theme throughout the dish, from the sausage to the bread and wine.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjH_42SWBfItXcbPvZZh7sb30GhYtiWoZTCWAUYw-WkuX-1fjtYs6bhUhvgnW-qKSnn08ZbFdh2qJfk4aPH1WbtPA7AxzKLQimJSuv39kPuvWlDwPQarBVagIppdA9lufFbCksCeA1ZKg/s1600-h/IMG_9670.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjH_42SWBfItXcbPvZZh7sb30GhYtiWoZTCWAUYw-WkuX-1fjtYs6bhUhvgnW-qKSnn08ZbFdh2qJfk4aPH1WbtPA7AxzKLQimJSuv39kPuvWlDwPQarBVagIppdA9lufFbCksCeA1ZKg/s320/IMG_9670.jpg" alt="" id="BLOGGER_PHOTO_ID_5412328223363071618" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix94UWIVi7u05CvYKfTXIIxRp2Uf4YTisn8NDvYWdptaV-fBKhUHneMwUlRWu-cS9tlR-5OCBGR9vP8_wzrsiskIbNpkAthpq5jM1B6A_DY9yCrL_3BBqxchBliDeujG0RgmYZofZof78/s1600-h/IMG_9671.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix94UWIVi7u05CvYKfTXIIxRp2Uf4YTisn8NDvYWdptaV-fBKhUHneMwUlRWu-cS9tlR-5OCBGR9vP8_wzrsiskIbNpkAthpq5jM1B6A_DY9yCrL_3BBqxchBliDeujG0RgmYZofZof78/s320/IMG_9671.jpg" alt="" id="BLOGGER_PHOTO_ID_5412327729395511874" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;">Second Runner-Up: Konzelmann Estate Winery</span><br /><span style="font-style: italic;"><span style="font-weight: bold;">2007 Sparkling Riesling Methode Cuvee Close paired with Salmon-Zucchini Twist crowned with 'Bleu Turtle' Salsa and Chive Cream Cheese dollop on Artisan Corn Bread</span><br /><br /></span><span>This was a very logical pairing - smoked salmon with a light Sparkling Riesling. I suppose the long title is a bit ironic, giving the simplicity of the pairing. The Riesling added a hint of freshness to the salmon-zucchini twist, which was served on top of a mini corn bread muffin. My only complaint was that the corn bread was a bit on the drier side, but the bubbly Riesling made up for it!<br /></span><span style="font-style: italic;"><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhyL26R2E9feigWLr5RoUHNWpxadCVYIWC0F5Ls5keAmWnEIrp_i_02eoyrt8-nBGRsFt7EqknClJwr2dGs0_VtSmjoOFzF1uRLTp_VuO0WTlkLL6EkLDKUvHWA1NUx1FiprCl5uknak/s1600-h/IMG_9618.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhyL26R2E9feigWLr5RoUHNWpxadCVYIWC0F5Ls5keAmWnEIrp_i_02eoyrt8-nBGRsFt7EqknClJwr2dGs0_VtSmjoOFzF1uRLTp_VuO0WTlkLL6EkLDKUvHWA1NUx1FiprCl5uknak/s320/IMG_9618.jpg" alt="" id="BLOGGER_PHOTO_ID_5412327135568947650" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2qZUpXqtwfEtYU-O1f3OMFvRT7bSe8Hr0XraotwIbLZe-ve1YOXk7mak-nvvc4ti0aY_KHf-EAUKe8bEN5TJyvHeKkv-nPuy-r3nyBt5DYlHEGP_XRp1I9HGlIwMZqY_bjTH6JIA3vc/s1600-h/IMG_9622.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2qZUpXqtwfEtYU-O1f3OMFvRT7bSe8Hr0XraotwIbLZe-ve1YOXk7mak-nvvc4ti0aY_KHf-EAUKe8bEN5TJyvHeKkv-nPuy-r3nyBt5DYlHEGP_XRp1I9HGlIwMZqY_bjTH6JIA3vc/s320/IMG_9622.jpg" alt="" id="BLOGGER_PHOTO_ID_5412327529957205490" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><br /><span style="font-weight: bold;">Third Runner-Up: Coyote's Run</span><span style="font-style: italic; font-weight: bold;"></span><span style="font-style: italic;"><br /><span style="font-weight: bold;">2008 Unoaked Chardonnay paired with Sweet Roasted Pepper and Lobster Ragu</span><br /><br /></span></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The chardonnay was crisp and clean, and the lobster ragu extremely rich and flavorful. </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The ragu was prepared by Stone Road Grille, an excellent local restaurant that serves a to-die-for charcuterie plate. </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Although the ragu was heavy on the salt, the chardonnay brought a delicate balance to the palate. It's also interesting to note that in some cases, white wine can actually go very well with beef! </span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-style: italic;"><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIGj7l1fcywz50vwetoTJAhz4YzHtb59KIaDVFCqnF-X4k7sDDrxxzxS315bAEDmlA0YREyN2uR-u3eeOgI2N5jAq5QOHfnsVsngbET29R89tcRNEINQNzJs5XQpfYjse29OStg0ZfFU/s1600-h/IMG_9674.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIGj7l1fcywz50vwetoTJAhz4YzHtb59KIaDVFCqnF-X4k7sDDrxxzxS315bAEDmlA0YREyN2uR-u3eeOgI2N5jAq5QOHfnsVsngbET29R89tcRNEINQNzJs5XQpfYjse29OStg0ZfFU/s320/IMG_9674.jpg" alt="" id="BLOGGER_PHOTO_ID_5412328734730319794" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGv57fZLRAFcX9pkW44yQFj9K777j5l7L7CoVtPwnixwDibVZm9Q-eeRbMca9MBJ25aZY2P5BJYF1oAlru5_EHYpNd4rRfnvDN8fEBHkWLKdB5Df3O6s56EdfpaJmQipl0XIS83XWKpjo/s1600-h/IMG_9675.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGv57fZLRAFcX9pkW44yQFj9K777j5l7L7CoVtPwnixwDibVZm9Q-eeRbMca9MBJ25aZY2P5BJYF1oAlru5_EHYpNd4rRfnvDN8fEBHkWLKdB5Df3O6s56EdfpaJmQipl0XIS83XWKpjo/s320/IMG_9675.jpg" alt="" id="BLOGGER_PHOTO_ID_5412328466781869058" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold; font-style: italic;">On Downtown Niagara-on-the-Lake...<br /></span>In addition to the wineries, there are also several gourmet food shops in the downtown NOTL area that have been around for quite some time.<br /><br />Greaves makes delicious jams out of all sorts of fruits (20+ different kinds!), and the store is so cutely decorated with rows and rows of bottles big and small.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJyUUDZ57P3UIjx95tmxocl8LlPKBdjPeqyyZrHXG5ObGb3JkvwMgNsIuRmq10wvHkeWg5m6kJ2kKPCL_G6xT_ehdp4G2V9mBrpArFoPBKzsm3moEzFOnpzRc5_Xkh9cbs_Wz-uLOkjSA/s1600-h/IMG_9490.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJyUUDZ57P3UIjx95tmxocl8LlPKBdjPeqyyZrHXG5ObGb3JkvwMgNsIuRmq10wvHkeWg5m6kJ2kKPCL_G6xT_ehdp4G2V9mBrpArFoPBKzsm3moEzFOnpzRc5_Xkh9cbs_Wz-uLOkjSA/s320/IMG_9490.jpg" alt="" id="BLOGGER_PHOTO_ID_5412326824857800178" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Cheese Creations offered some great stinky and non-stinky cheeses. We tried the Eight Year Old Cheddar from Ripley, ON, and it was oh-so-good, especially after a few wine tastings.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBoyoEszhP9nn1c3Mpo7UhKjfW3g2ENaxDGKIr1AtVRLqK7Vx7oJ3vSMdKdygjn4pvGMUT_ZX390S5upIle0tPTERmxcbY5G7swpsEMXh6IyB2ym7r2bGdOpOs4Rw7c2rpZbZEZu8AgY/s1600-h/IMG_9483.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBoyoEszhP9nn1c3Mpo7UhKjfW3g2ENaxDGKIr1AtVRLqK7Vx7oJ3vSMdKdygjn4pvGMUT_ZX390S5upIle0tPTERmxcbY5G7swpsEMXh6IyB2ym7r2bGdOpOs4Rw7c2rpZbZEZu8AgY/s320/IMG_9483.jpg" alt="" id="BLOGGER_PHOTO_ID_5412326618998825202" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Unfortunately our stomachs were too full for ice cream, so we can't say whether Cows really lives up to this big claim?! If it does, then we'll probably have to head back there in the summertime.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwXCgdpvmvskEmAfjKbMmNYRcxwX32dTdqLfGlcZ9MjTXiDmMPoXnbr5QN2Fr8-fMSk8wFRDw6WL-q2PkRXUeOILcaBejarGwSQ8lW1T2tVkCTMSbsskdMEvtF6Qa0TuAXwRiRhPsoxs/s1600-h/IMG_9484.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwXCgdpvmvskEmAfjKbMmNYRcxwX32dTdqLfGlcZ9MjTXiDmMPoXnbr5QN2Fr8-fMSk8wFRDw6WL-q2PkRXUeOILcaBejarGwSQ8lW1T2tVkCTMSbsskdMEvtF6Qa0TuAXwRiRhPsoxs/s320/IMG_9484.jpg" alt="" id="BLOGGER_PHOTO_ID_5412325957711687202" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold; font-style: italic;"><br />On Accommodations...</span><br />For our first night, we stayed at <a href="http://www.charlesinn.ca/niagara-on-the-lake/">Charles Inn</a>, which is an adorable little establishment that has a rich heritage in NOTL. Coincidentally (or not!), it is also home to one of the best restaurants in NOTL, and of course we had to try it out. Below is the Pan Seared Quebec Foie Gras on a Caramelized Pear Tart and drizzled with Balsamic Honey Syrup. It was absolutely an gluttonous indulgence, but I guess that is what Thanksgiving is all about, right?<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NNU8dDm0pIMj_-wFbFU8gXdOtVDgCKuHJNRjhLjQqo6Wpr3eMHHf6Ayr5_yO3Qa6Yg0EdvKYFJNZvPjULYz2v8vmaU4dQQfjwcXGcDX6jkUpqw9bY5FxAzJpKRfYjNEXGP8lZXME0so/s1600-h/IMG_9403.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NNU8dDm0pIMj_-wFbFU8gXdOtVDgCKuHJNRjhLjQqo6Wpr3eMHHf6Ayr5_yO3Qa6Yg0EdvKYFJNZvPjULYz2v8vmaU4dQQfjwcXGcDX6jkUpqw9bY5FxAzJpKRfYjNEXGP8lZXME0so/s320/IMG_9403.jpg" alt="" id="BLOGGER_PHOTO_ID_5412325762513889010" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I know Creme Brulee isn't new to any dessert fiends, but I must compliment the chef for his wonderfully creamy and rich, but not overly sweet custard. Mmmm.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyhXTEfJ1Cj8SlkwXcfhhACLPl7LV2xpnlTmhMtu4G3VEpwHcfh2frKz74F8yJy4als8IiGeIi_0vdM1N20znoEy_Nm9mEOI2npslxQmH9oQfRG5yjQQpDeKiRrOhZCm6QpcOn61C9uA/s1600-h/IMG_9427.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyhXTEfJ1Cj8SlkwXcfhhACLPl7LV2xpnlTmhMtu4G3VEpwHcfh2frKz74F8yJy4als8IiGeIi_0vdM1N20znoEy_Nm9mEOI2npslxQmH9oQfRG5yjQQpDeKiRrOhZCm6QpcOn61C9uA/s320/IMG_9427.jpg" alt="" id="BLOGGER_PHOTO_ID_5412325542239576770" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">For our second night, we opted for a more simple experience at <a href="http://www.britaly.com/">Britaly</a>, the top-rated bed and breakfast in NOTL. We were greeted by the adorable hosts, Aldo and Graham, who concocted this amazing breakfast dish below. I was so intrigued by the presentation of the dish, and I don't even know whether it has a name, but basically the top part is an egg-white meringue that lays on raisin french toast and served with caramelized apples and bananas. What more could one ask for? </span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UmAhlISY7F4W4hbuQtnd4fcO8UNZERg_lf2rlt86BFi9J5J5n9-UoaHBA8X1RzyfrYfI21aQX3IrYRuahqDfYOksEEGii25_IUc0yUGNbJwk5USfJYAyLJM6XdJesu3Jz_xliEfyTQc/s1600-h/IMG_9586.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UmAhlISY7F4W4hbuQtnd4fcO8UNZERg_lf2rlt86BFi9J5J5n9-UoaHBA8X1RzyfrYfI21aQX3IrYRuahqDfYOksEEGii25_IUc0yUGNbJwk5USfJYAyLJM6XdJesu3Jz_xliEfyTQc/s320/IMG_9586.jpg" alt="" id="BLOGGER_PHOTO_ID_5412325221265510594" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">So after 2 and a half days of eating and drinking in Niagara-on-the-Lake, we decided to fast for a week after we got back home to New York. That isn't working too well, and I'm already missing the great food and wine in NOTL. I can't wait to head back there in the summertime, when all the vineyards will be lush and green, but until then, New York has plenty of good food to entertain me.<br /><br />Hope everyone had a great Thanksgiving!<br /><br /></span><span style="font-family:trebuchet ms;">Jess</span></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com2tag:blogger.com,1999:blog-8590513878834377306.post-37923046355834407862009-10-19T20:18:00.046-04:002009-10-23T16:06:05.414-04:00Pates et Traditions<span style="font-size:85%;"><span style="font-family:trebuchet ms;">In light of the newly opened <span style="font-style: italic;">La Crepe Parisienne</span> in Soho (<a href="http://newyork.grubstreet.com/2009/04/la_crepe_parisienne_hits_us_vi.html">supposedly with many more to come</a>), crepes are slowly making their way back into the limelight. <span style="font-style: italic;">La Crepe Parisienne</span> is a trendy, warm neighborhood joint, but it really is closer to being a takeout place (crepes are served in paper packets rather than plates). For those looking for a more wholesome, sit-down crepe meal, hop onto the L train to Bedford, walk a few blocks south, and head towards <span style="font-style: italic;">Pates et Traditions</span>.<br /></span></span><span style=";font-family:trebuchet ms;font-size:85%;" ><br /></span><span style=";font-family:trebuchet ms;font-size:85%;" >Restaurant: <span style="color: rgb(255, 204, 102);">Pates et Traditions<br /></span>Rating:</span> <span style="font-size:85%;"> </span><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span></span><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><span style="font-style: italic;">Pates et Traditions</span> is an uber cute, affordable little crepe place aiming to give you a taste of France. It's run by a French family, whose aesthetic tastes have translated into a cozy, friendly </span></span><span style=";font-family:trebuchet ms;font-size:85%;" >ambiance that couples can't resist. Note below, the little French girl in the highchair. Doesn't she fit right into the theme of the place? C'est charmant!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCqiL7eTvGc17tu3n0rOoyngv_0-1I-TSyzmudyrt92AAguKQkR6ugWneylombbaO_itZ6sdlNhajeticPgUxVy2_X5_jIqZwtnLh1N2qJZ-9SNBny_AZjKY23TKRudYIEuNGpoG6igM/s1600-h/IMG_1503.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCqiL7eTvGc17tu3n0rOoyngv_0-1I-TSyzmudyrt92AAguKQkR6ugWneylombbaO_itZ6sdlNhajeticPgUxVy2_X5_jIqZwtnLh1N2qJZ-9SNBny_AZjKY23TKRudYIEuNGpoG6igM/s320/IMG_1503.jpg" alt="" id="BLOGGER_PHOTO_ID_5394471303268671618" border="0" /></a><span style=";font-family:trebuchet ms;font-size:85%;" ><br />Our first crepe: Mussels in a Curry Sauce. I'm not a fan of mussels, but they were very fresh, and the light curry sauce was actually quite flavorful. They served it in a whole wheat crepe, which can be a bit dry at times, but not here!<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KbOoGTHvXt5vhx6pi2XpwlUPLkVcW8CxQz-QeEu_VjDVu9tBawtLkmLGIr6nhKTq_UV0KhP5XzfZtU9bl2UkZ4CrADTukx9zWOzZqhrOiuhFi2aPeKOrSmYOxInXrXprHYTlKafLO2c/s1600-h/IMG_1519.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KbOoGTHvXt5vhx6pi2XpwlUPLkVcW8CxQz-QeEu_VjDVu9tBawtLkmLGIr6nhKTq_UV0KhP5XzfZtU9bl2UkZ4CrADTukx9zWOzZqhrOiuhFi2aPeKOrSmYOxInXrXprHYTlKafLO2c/s320/IMG_1519.jpg" alt="" id="BLOGGER_PHOTO_ID_5394471108950815042" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The menu at <span style="font-style: italic;">Pates et Traditions</span> consists mostly of crepes (20+ different flavors), but they've got some delectable pastas as well. Following the waiter's suggestion, we ordered the M</span><span style=";font-family:trebuchet ms;font-size:85%;" >ustard Chicken Penne, which was one of my favorites! Penne, cooked al dente, on a bed of creamy mustard sauce with generous dashes of white wine. It totally inspired me to add mustard to my pasta sauces. Yum!<br /><span style="text-decoration: underline;"></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHyb9T9YbeXbwve1tuOeB_XGEi4l4WceUi1oqJPsCzEYULcHXGWgB_V7VASBUMHqKvYEi4mTohc1UQ8j2R-qaQKVDiJPeNknTKsqUckvwsfIG6Tlr3n-J_ua-NMedcLhOVlBMkrJJ3Rw/s1600-h/IMG_1514.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHyb9T9YbeXbwve1tuOeB_XGEi4l4WceUi1oqJPsCzEYULcHXGWgB_V7VASBUMHqKvYEi4mTohc1UQ8j2R-qaQKVDiJPeNknTKsqUckvwsfIG6Tlr3n-J_ua-NMedcLhOVlBMkrJJ3Rw/s320/IMG_1514.jpg" alt="" id="BLOGGER_PHOTO_ID_5394470915099098338" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Now onto the dessert crepes! Our second crepe: Belle-Helene. Unfortunately, this one did not score very many points for us. Traditional Belle-Helene desserts usually offer juicy, poached pears, but here it was served with canned pears, whose tartness did not go well with the crepe. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUeQl8i591mEQCVOgp9PLPHFmzpPD0VoS0ATjcKubOFhjPwPSNcIinX28B7nt4-PQOTvutun4tiRZyoJLZvaDFPNG38tg64r0uAaM_xknHjAigVJZJ5rm4XA-6oioaLOKTsAigG9O42s/s1600-h/IMG_1525.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUeQl8i591mEQCVOgp9PLPHFmzpPD0VoS0ATjcKubOFhjPwPSNcIinX28B7nt4-PQOTvutun4tiRZyoJLZvaDFPNG38tg64r0uAaM_xknHjAigVJZJ5rm4XA-6oioaLOKTsAigG9O42s/s320/IMG_1525.jpg" alt="" id="BLOGGER_PHOTO_ID_5394470681003837442" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Our third crepe: Bananas Foster. Sounds just like the name. Bananas cooked in caramelized sugar and rum. It's always fascinating to watch the fire work its magic, but be careful not to ask them for too much rum. Although it makes the burning effect last longer, it can really eat up the crepe as well. </span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEkw4HIA6i1Vh6IPAPCIkLLRZB04ups3jt0UrOu7Je2U2eZDR31T1ymquqRhMv6l22oQPWVFBSF5AsCneHBV91YzlwEMb1H34mees3hFpaAAG_VXBuTRjTFbzpLqKcUpe6YqdagoPi3k/s1600-h/IMG_1526.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEkw4HIA6i1Vh6IPAPCIkLLRZB04ups3jt0UrOu7Je2U2eZDR31T1ymquqRhMv6l22oQPWVFBSF5AsCneHBV91YzlwEMb1H34mees3hFpaAAG_VXBuTRjTFbzpLqKcUpe6YqdagoPi3k/s320/IMG_1526.jpg" alt="" id="BLOGGER_PHOTO_ID_5394470448586456946" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Our fourth crepe: </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Fresh Berries with </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Cream. Dum dum dum. This was indeed, the fairest of them all. We all know how great berries taste with fresh whipped cream, and the sweet berry compote sauce really made the crepe "berry" delicious!</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRgK4dyGZcLCtsh6jmISmSIsoCfJFigyAyUrQngjlKJemCu_dvomwsmifoTmSd5HeHJPtlxTZG15BVO_id6BgoyUI2mlKV6WL-_6eLle1JH6ozgurhI5EQIZWVkGGBMojTeZyzI0I-l8/s1600-h/IMG_1529.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRgK4dyGZcLCtsh6jmISmSIsoCfJFigyAyUrQngjlKJemCu_dvomwsmifoTmSd5HeHJPtlxTZG15BVO_id6BgoyUI2mlKV6WL-_6eLle1JH6ozgurhI5EQIZWVkGGBMojTeZyzI0I-l8/s320/IMG_1529.jpg" alt="" id="BLOGGER_PHOTO_ID_5394470233976641346" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">There might be a a few inconsistencies here and there at this charming little French creperie, but <span style="font-style: italic;">Pates et Traditions </span>is a hidden gem that could become the new playground for crepe lovers.<br /><br /></span></span><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-family:trebuchet ms;">Pates et Traditions</span></span><br /><span style="font-style: italic;font-family:trebuchet ms;" >52 Havemeyer St (between 6th and 7th)</span><br /><span style="font-style: italic;font-family:trebuchet ms;" >Brooklyn, NY 11211</span><br /><span style="font-style: italic;font-family:trebuchet ms;" >(646) 409-4019</span></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-51971955813949582952009-10-11T19:45:00.046-04:002009-10-19T21:48:41.717-04:00Alice's Tea Cup<span style=";font-family:trebuchet ms;font-size:85%;" >If Alice had a private tea house</span><span style=";font-family:trebuchet ms;font-size:85%;" > in Wonderland</span><span style=";font-family:trebuchet ms;font-size:85%;" >, this would be it. With three "chapters" located in the city, Alice's Tea Cup is the perfect play-land for those looking for dreamy, wonder-filled scones and a calm cup of tea. This adorable establishment has wooed the Upper West Siders and East Siders alike, with its delectable selection of pastries and teas.<br /><br />Restaurant: <span style="color: rgb(255, 204, 102);">Alice's Tea Cup</span><br />Rating: </span><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span></span><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span></span><span style="font-size:85%;"><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><br /></span><span style="font-size:85%;"> <span style="font-family:trebuchet ms;">The ambiance at Alice's Tea Cup can only be described as enchanting. Scenes from Alice in Wonderland are artfully painted on the walls, and the ceilings are graced with beautifully lit chandeliers. Birthday parties here are a tradition, and Sunday brunches are always ensued by long lines of eager patrons. </span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcT7VaWvV26nAmnXeeERulwyfUrdYfNCcNSLxeg-aJHgj53GrW7RQgZ6ddN1ZF_tzaoymfpJyN4xIXx8-A4vv-i2HtvSJaPxaQF9lI03Sw35QoYNWMnBVrJRZ2rUDL8yrteH0dAaodHQU/s1600-h/IMG_9656.jpg"><img style="cursor: pointer; width: 273px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcT7VaWvV26nAmnXeeERulwyfUrdYfNCcNSLxeg-aJHgj53GrW7RQgZ6ddN1ZF_tzaoymfpJyN4xIXx8-A4vv-i2HtvSJaPxaQF9lI03Sw35QoYNWMnBVrJRZ2rUDL8yrteH0dAaodHQU/s320/IMG_9656.jpg" alt="" id="BLOGGER_PHOTO_ID_5391494727928067762" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >This is the view of the backroom on the second floor. Yup, those are indeed fairy wings on the ceiling!</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iD3ob3a9UOLQPmP3lIrWuGSDHGarSeWYbJl7ENgSA1oZoOuxLtAKMKB2iYianRMNuYIcLdsXgOvcVRWiQs4bYTsLiQ1AS8sxmj3OSQsPmUGIEmuK7eJfcnYOozVA5DhOxdJT1457IDE/s1600-h/IMG_9658.jpg"><img style="cursor: pointer; width: 273px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iD3ob3a9UOLQPmP3lIrWuGSDHGarSeWYbJl7ENgSA1oZoOuxLtAKMKB2iYianRMNuYIcLdsXgOvcVRWiQs4bYTsLiQ1AS8sxmj3OSQsPmUGIEmuK7eJfcnYOozVA5DhOxdJT1457IDE/s320/IMG_9658.jpg" alt="" id="BLOGGER_PHOTO_ID_5391494043347899586" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >This is the signature of Alice's Tea Cup - freshly baked scones with a variety of different flavors of the day, ham & cheese and mixed berry being my favorites. The scones are served with a side of fresh cream and berry preserves. The combination of the two is absolutely delicious! Very reasonably priced as well - two scones with a pot of tea for $10. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStLgQp3Uh3bRBis3KbaZVmEOiSWeDdt7J2qWggEayEECWae_oaaoHTIuwEctsjP2oP31MmxNWAZYfQ5cLnTosqfNcJ1iYqa8ZyUd15681FkZHwYYpT39uEywbMw2gSz7zPIPM6GgOTfk/s1600-h/IMG_9665.jpg"><img style="cursor: pointer; width: 275px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStLgQp3Uh3bRBis3KbaZVmEOiSWeDdt7J2qWggEayEECWae_oaaoHTIuwEctsjP2oP31MmxNWAZYfQ5cLnTosqfNcJ1iYqa8ZyUd15681FkZHwYYpT39uEywbMw2gSz7zPIPM6GgOTfk/s320/IMG_9665.jpg" alt="" id="BLOGGER_PHOTO_ID_5391493782629620642" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >This is another favorite, the Croque Monsieur, with hearty layers of black forest ham and gruyere sandwiched between semolina slices with golden raisins and fennel. The raisins add a wonderful sweetness to the ham and gruyere, and the Croque comes with a side of greens or crunchy fries. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMwIxRZ2JV8wwVFHn75DAnDDs3mR_gzVOisQHaOoWTtX-WGXBOagxZRiZh9M9rna6ez8gXER8ERuk4kon_q978w8ytGljcBzYdMYzpbB0OFjMwMcZlhQ4__EOp5GiUCvHxrk-C-stueo/s1600-h/IMG_9668.jpg"><img style="cursor: pointer; width: 275px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMwIxRZ2JV8wwVFHn75DAnDDs3mR_gzVOisQHaOoWTtX-WGXBOagxZRiZh9M9rna6ez8gXER8ERuk4kon_q978w8ytGljcBzYdMYzpbB0OFjMwMcZlhQ4__EOp5GiUCvHxrk-C-stueo/s320/IMG_9668.jpg" alt="" id="BLOGGER_PHOTO_ID_5391493597398556658" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Dum dum dum. Who would've thought that the burger at Alice's Tea Cup would be such a big winner? The garnishes are the secret. Lapsang and rooibos tea infused sauteed onions and mushrooms. Mmm, the meat is so tender, and the onions and mushrooms taste of light, lapsang tea. This, clearly, is a must-order for burger lovers.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NHkL232SbhBk6yoxyL-2OXHuoE5FBhb9bt8qKmgSsoiGMkVCPU1vPaZuMM6p_HPFJgyO8SvKM0amgolNTcVuSEE7WBagVesQUbfUPZzA-qFvl2hGCyGZVcg7y1RpMH3KozTiVZJaG9c/s1600-h/IMG_9664.jpg"><img style="cursor: pointer; width: 276px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NHkL232SbhBk6yoxyL-2OXHuoE5FBhb9bt8qKmgSsoiGMkVCPU1vPaZuMM6p_HPFJgyO8SvKM0amgolNTcVuSEE7WBagVesQUbfUPZzA-qFvl2hGCyGZVcg7y1RpMH3KozTiVZJaG9c/s320/IMG_9664.jpg" alt="" id="BLOGGER_PHOTO_ID_5391493399905871314" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Alice's Tea Cup may be a little overwhelming for the serious patron, but it certainly does bring out the child in us, and sometimes, that can be a very nice thing. </span><span style="font-style: italic;font-size:85%;" ><br /><br /><br /><span style="font-family:trebuchet ms;">Alice's Tea Cup</span><br /><span style="font-family:trebuchet ms;">(3 chapter locations)</span><br /><span style="font-family:trebuchet ms;">http://www.alicesteacup.com/</span></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com2tag:blogger.com,1999:blog-8590513878834377306.post-63374101987896018062009-10-05T10:40:00.067-04:002009-10-11T20:58:11.360-04:00Moto<span style="font-size:85%;"><span style="font-family:trebuchet ms;">Welcome to the circa 1938 world of Moto, a hidden treasure off the Hewes St. stop on the J/M/Z. It's all about the ambiance here. The wild bohemian feel runs along the rusted copper doors to the extension collection of vintage decorations inside this charming little place. </span><br /><br /><span style="font-family:trebuchet ms;">Restaurant: <span style="color: rgb(255, 204, 102);">Moto</span></span><br /><span style="font-family:trebuchet ms;">Rating: </span><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="color: rgb(255, 204, 102);"></span><span style="color: rgb(255, 204, 102);">♔</span><span style="color: rgb(255, 204, 102);"></span><span style="color: rgb(255, 204, 102);">♔</span></span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qsu4c8NqYBm6cDE0zLWQMiVxe2LxmQkxCmYNttsqzJelJEh3SXyp1-QhaLXlRs_YsntvDVXWsMKzWfUhIwyFSAcx_JGudBzef2WkNy7ZTgPzMg9ANdiGh2BrdWBFdG0A7ZQLmwuX01c/s1600-h/IMG_9682.jpg"><img style="cursor: pointer; width: 209px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qsu4c8NqYBm6cDE0zLWQMiVxe2LxmQkxCmYNttsqzJelJEh3SXyp1-QhaLXlRs_YsntvDVXWsMKzWfUhIwyFSAcx_JGudBzef2WkNy7ZTgPzMg9ANdiGh2BrdWBFdG0A7ZQLmwuX01c/s320/IMG_9682.jpg" alt="" id="BLOGGER_PHOTO_ID_5389131178348695202" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >I had to throw in this picture below. </span><span style=";font-family:trebuchet ms;font-size:85%;" >Note the name of the restaurant written in chalk on the rusted door. I just love the angle from which the shot was taken. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGSnMv6VQOW4NR-1aPui1-RJQp9k1rEWkuBnJTqtdibFyrJ-Cf-k8EJduCdZKot39NH12TrgMlh9Mx3GCHvb4clNxtE9-RlSSB9TEIK_mdmHYR35Pd1EHp26_1hdZF_fcifvKux1BvJ0/s1600-h/IMG_9689.jpg"><img style="cursor: pointer; width: 208px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGSnMv6VQOW4NR-1aPui1-RJQp9k1rEWkuBnJTqtdibFyrJ-Cf-k8EJduCdZKot39NH12TrgMlh9Mx3GCHvb4clNxtE9-RlSSB9TEIK_mdmHYR35Pd1EHp26_1hdZF_fcifvKux1BvJ0/s320/IMG_9689.jpg" alt="" id="BLOGGER_PHOTO_ID_5389130897493821010" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >This is the 'moto' - namesake, hanging above the charming joint.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaWnyT1s-BcAnuXsRNQxeo6mTRF5RBtEe-TizBbEo9mbrU0QBdSZasc7Fr0ybpU69wZfeQEKvXzOLCOnD4eIE3rMbo_cDV0c1Ln2sqA3c1bhVzpX0Bb2bdAqOPPXvCr0FeCXasqPjZ8E/s1600-h/IMG_9694.jpg"><img style="cursor: pointer; width: 208px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaWnyT1s-BcAnuXsRNQxeo6mTRF5RBtEe-TizBbEo9mbrU0QBdSZasc7Fr0ybpU69wZfeQEKvXzOLCOnD4eIE3rMbo_cDV0c1Ln2sqA3c1bhVzpX0Bb2bdAqOPPXvCr0FeCXasqPjZ8E/s320/IMG_9694.jpg" alt="" id="BLOGGER_PHOTO_ID_5389130311573073282" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Did I mention the marvelous architecture? The shape of the restaurant space is actually <span style="font-weight: bold;">triangular</span></span>! <span style="font-family:trebuchet ms;">The red exit sign is a burst of innovation compared to the awful conventional signs, and the clock is another favorite.</span> <span style="font-family:trebuchet ms;">Normally they have a lady and band playing music on the weekends. </span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6bhI5-S3oLkp9NAmAkOxmDPWh5TQ0OqD9Qdx7bfSbel8X62ARdYvAeowVVS32Jqz1xVk-xRabA0RjaXEKDiZ-vUdPlIUlTnV6wZWYB2MPPD59aUuBGzp6X3azHVOSob0SjnMtw9Og4A/s1600-h/IMG_9699.jpg"><img style="cursor: pointer; width: 208px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6bhI5-S3oLkp9NAmAkOxmDPWh5TQ0OqD9Qdx7bfSbel8X62ARdYvAeowVVS32Jqz1xVk-xRabA0RjaXEKDiZ-vUdPlIUlTnV6wZWYB2MPPD59aUuBGzp6X3azHVOSob0SjnMtw9Og4A/s320/IMG_9699.jpg" alt="" id="BLOGGER_PHOTO_ID_5389129842213343922" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Hear this. German Mac 'n Cheese? A delightful combination, the Aepler Macronnen consists of mac 'n cheese with sauteed onions (almost like sauerkrat) and apple sauce. I was somewhat skeptical at first, but the light sweetness of the apple sauce fared well against the soft and creamy macaroni. It's a bit much for one to handle, but you could always order it for two. </span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxyyfrOCJRCpS52xh22mGpgYvHB90h8FMW62fWCZrMCrtBM_xHIvTwCoX7W2MKux88TTmZ_tHgCySLb3-aH7YPBSiJvbJBRmPtILiEklkE2dwEEFCqWZxkhXBq-U5fwldyayVa5nVU4Y/s1600-h/IMG_9706.jpg"><img style="cursor: pointer; width: 259px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxyyfrOCJRCpS52xh22mGpgYvHB90h8FMW62fWCZrMCrtBM_xHIvTwCoX7W2MKux88TTmZ_tHgCySLb3-aH7YPBSiJvbJBRmPtILiEklkE2dwEEFCqWZxkhXBq-U5fwldyayVa5nVU4Y/s320/IMG_9706.jpg" alt="" id="BLOGGER_PHOTO_ID_5389129027397087042" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The fresh steamed artichoke was cooked to a soft and tender composition and served with a delicious aioli. Simplicity at its best.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSX-5FHQDV5KPZmmxocO977TguoYszu1mFSrs1AsnZ_BBJuY3SzFX3pbC_iW8u9ocsp_L_Gf_Cqr0oV4ZMxJSWJfXMeL897Ae_lBnB0NtuRicG1oeT2lb99Cbia-c-JkErenkXy8lp9bs/s1600-h/IMG_9709.jpg"><img style="cursor: pointer; width: 205px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSX-5FHQDV5KPZmmxocO977TguoYszu1mFSrs1AsnZ_BBJuY3SzFX3pbC_iW8u9ocsp_L_Gf_Cqr0oV4ZMxJSWJfXMeL897Ae_lBnB0NtuRicG1oeT2lb99Cbia-c-JkErenkXy8lp9bs/s320/IMG_9709.jpg" alt="" id="BLOGGER_PHOTO_ID_5389129263136479810" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">For dessert, the waitress recommended her favorite dessert in the world - the warm date cake served in toffee sauce and fresh cream. Alert: intense sweetness in action. The toffee sauce was decadent (reminded me of the maple butter from Clinton St. Bakery), and oh so sweet. Thankfully, the cream was light and fluffy, which helped to balance the heaviness of the chunky cake. The refreshing mint leaf garnish did wonders to cleansing our palates, as we prepared to take another bite of the candy-coated fortress.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeX_IndUgsMejRg42n5nVFUWwZfKeLTpK-9-YXk5xltIrejsyNahSeq22I91LPR1JApAqaIqDJV58EvDwFTcYEVCsZ28AHYm6TTVEIFp3CunzNxRkesskk5vSenNaqex2XPmxkO9F8FM/s1600-h/IMG_9720.jpg"><img style="cursor: pointer; width: 259px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeX_IndUgsMejRg42n5nVFUWwZfKeLTpK-9-YXk5xltIrejsyNahSeq22I91LPR1JApAqaIqDJV58EvDwFTcYEVCsZ28AHYm6TTVEIFp3CunzNxRkesskk5vSenNaqex2XPmxkO9F8FM/s320/IMG_9720.jpg" alt="" id="BLOGGER_PHOTO_ID_5389128618962768594" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Moto is the perfect date spot -- classy, old school, and filled with cultured hipsters.</span></span><br /><br /><span style="font-style: italic;font-family:trebuchet ms;font-size:85%;" >Moto<br />394 Broadway<br />Brooklyn, NY 11211<br />(718) 599-6895</span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-52118284529372238242009-09-30T16:27:00.133-04:002009-10-01T11:16:12.113-04:00Food, Inc: What Did You Eat Today?<span style="font-size:85%;"><span style="font-family:trebuchet ms;">"You'll never look at food the same way again." -Food, Inc.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-FjTOXNdOlT4fQn43yZ442p5poSGD8hjiuQUHoDW4Ir8R_f5HsnHQGVttqYozRPhWXBWkKqAS_0Qpr5nqKHzkyhsc0fejyiFxJOFHXztD9Ar5wNSc2xxaP_J9g-DvZvyIHtoCj9_I6E/s1600-h/movie_poster-large.jpg"><img style="cursor: pointer; width: 216px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-FjTOXNdOlT4fQn43yZ442p5poSGD8hjiuQUHoDW4Ir8R_f5HsnHQGVttqYozRPhWXBWkKqAS_0Qpr5nqKHzkyhsc0fejyiFxJOFHXztD9Ar5wNSc2xxaP_J9g-DvZvyIHtoCj9_I6E/s320/movie_poster-large.jpg" alt="" id="BLOGGER_PHOTO_ID_5387360118172687218" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Two weeks ago, I finally watched this much-anticipated documentary, which delves into the changing landscape of our food industry in the recent decade. The movie isn't for the faint of heart, </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">but I really think that everyone should know (whether or not they want to) where their food is coming from. Directed by Emmy Award-winning filmmaker Robert Kenner, <span style="font-style: italic;">Food, Inc.</span> sets off on a mission to unveil the secrets behind mighty agribusiness corporations and their Herculean control over the food in</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">dustry. The pace of the film is quick, as scenes jump from one issue to another, but essentially, the different topics are all deeply interconnected. </span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />Some quick and dirty facts from <span style="font-style: italic;">Food, Inc.</span>:<br /></span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Nowadays, chicks are injected with gross amounts of hormones so that they can grow to be more than twice the size in same amount of time.<br /><br />The majority of the meat in the <span style="font-weight: bold;">entire </span>world is dominated by four large conglomerates: Cargill, Smithfield, IBP, and Tyson. (I know, I didn't believe it but I looked it up and it's true.)<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Corn (hint: high fructose syrup) has become the basis of everything we eat. The</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"> industry has been heavily subsidized by the government for years, with the purpose of keeping food prices down. This is partly responsible for our nation's obesity epidemic.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The lack of FDA regulation has empowered corporat</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">e giants to maintain poor health conditions in slaughterhouses and cow/pig/chicken farms (animals standing in their manure all day long). Of course, this has led to an outbreak of diseases such as E. Coli, killing thousands of people. </span></span><br /><span style="font-family: trebuchet ms;font-size:85%;" ><br /></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">This really is an issue that is so near and dear to our health, and there are <a href="http://www.foodincmovie.com/get-involved.php">things</a> that can be done.<br /><br /></span></span><span style="font-family: trebuchet ms;font-size:85%;" >To see where it's playing near you, click <a href="http://www.foodincmovie.com/">here</a>.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-size:85%;" ><span style="font-family:trebuchet ms;">Post-Addendum:<br /><br /></span></span><span style="font-style: italic;font-size:85%;" >I saw Food, Inc. at The Quad Cinemas (cute little place on 13th St), and after we got out of the theater, we were starving but neither of us was willing to suggest a place to eat. That's when we saw GustOrganics, New York's first and only USDA certified organic restaurant. How convenient! Everything there was organic, from the food to the drinks. The pizza is a little bland, but the fruit juices are delicious (albeit pricey, at $6.50 a glass)<br /></span><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DdnXnuCYAFfXQj5zfotr3zA2q12dZf8SvNhwanTOqXURci-8fyerQEFTKyCtTX1ijA21GY4ybFGl-Go9BkGNRhcjSj7dv6D9Eq_vBZuPYizwSpubyEluQDAXGa5YX4BaSB1j39MnU_Q/s1600-h/IMG_9516.jpg"><img style="cursor: pointer; width: 263px; height: 197px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DdnXnuCYAFfXQj5zfotr3zA2q12dZf8SvNhwanTOqXURci-8fyerQEFTKyCtTX1ijA21GY4ybFGl-Go9BkGNRhcjSj7dv6D9Eq_vBZuPYizwSpubyEluQDAXGa5YX4BaSB1j39MnU_Q/s320/IMG_9516.jpg" alt="" id="BLOGGER_PHOTO_ID_5387649786602613074" border="0" /></a><br /><br /><span style="font-style: italic;font-size:85%;" >This was my favorite: Spinach Salad with Strawberries, Pears, </span><span style="font-size:85%;"><span style="font-style: italic;">and Pine Nuts in a Lemon Olive Oil Dressing.</span></span><br /><br /><span style="font-style: italic;font-size:85%;" >GustOrganics Restaurant & Bar<br />519 Avenue of the Americas (14th St)<br />New York, NY 10011<br />(212) 242-5800</span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-62425899498968553882009-09-16T13:29:00.045-04:002009-09-16T15:26:34.003-04:00Special: Slice of Arubian Gourmet<span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-style: italic;">"Aruba, Jamaica, ooh I wanna take you to Bermuda, Bahama, come on pretty mama..."</span><br />-Kokomo, Beach Boys<br /><br />After spending a week in Aruba, I am in complete withdrawal. I dream about the fresh catch-of-the-day plates served with a ton of sides like fried plantains, </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">pancakes (yes, delish!), </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">steamed veggies, and rice pilaf. There are several fish that are native to the beautiful island - red snapper, grouper, mahi-mahi, and barracuda. We tried them all, and my favorite is the grouper, the most flavorful and tender</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"> of them all.<br /></span></span><br /><span style="font-weight: bold;font-size:85%;" ><span style="font-family: trebuchet ms;"><span style="font-style: italic;">Pan-Seared Red Snapper in Creole Sauce</span>, The Flying Fishbone</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEyz6a-HBTQThBu7TNug1JZUc2VLSLOsShPKLnMz0Km2LmaW4WM9mwSVCiYDW_rReZJWgX4UBZT_iyuh2pYP90n2AFzM5CB-1N1zglGVm5hQYiSw96NO4iIN6zzc-C20L7LLwojVEBT0/s1600-h/Pan-Seared+Red+Snapper+-Flying+Fishbone.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEyz6a-HBTQThBu7TNug1JZUc2VLSLOsShPKLnMz0Km2LmaW4WM9mwSVCiYDW_rReZJWgX4UBZT_iyuh2pYP90n2AFzM5CB-1N1zglGVm5hQYiSw96NO4iIN6zzc-C20L7LLwojVEBT0/s320/Pan-Seared+Red+Snapper+-Flying+Fishbone.jpg" alt="" id="BLOGGER_PHOTO_ID_5382125244647005922" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Beautiful presentation <span style="font-family: trebuchet ms;">and wonderful tangy kick to the tomato-based Creole sauce. Served on a bed of delicious Funchi (fried cornmeal pancake). Yum!</span><br /><br /><span style="font-style: italic; font-weight: bold;">Catch of the Day: Pan-Seared Grouper</span><span style="font-weight: bold;">, The Old Cunucu House</span><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBRnaIqDXGrq_VQnqR8XF9d4nVqtVXUf2X3p_K3M_BOXHUH8MxPOhlBT7U3JIN3k2G5fN6XoxzcMYg-ea23o4DWcpX3seaBau0uCUjuPkcubR6GdWJ6wojQF42uuY4I6MJNLLmOTQIHg/s1600-h/Grouper+-+The+Old+Cunucu+House.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBRnaIqDXGrq_VQnqR8XF9d4nVqtVXUf2X3p_K3M_BOXHUH8MxPOhlBT7U3JIN3k2G5fN6XoxzcMYg-ea23o4DWcpX3seaBau0uCUjuPkcubR6GdWJ6wojQF42uuY4I6MJNLLmOTQIHg/s320/Grouper+-+The+Old+Cunucu+House.jpg" alt="" id="BLOGGER_PHOTO_ID_5382125011376612418" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Fantastic crispy texture and buttery garlic sauce. Chomp chomp.</span></span><br /><br /><span style="font-weight: bold;font-size:85%;" ><span style="font-family: trebuchet ms;"><span style="font-style: italic;">Grilled Barracuda in a Garlic Butter Sauce with Mashed Potatoes,</span> The Flying Fishbone</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe4XPsjMqrpqaUpwjMXoTdqhgqd7oXl7jxSfaBaih7FVW7EPCgZeucm0ZEEkb4WK3b6xyo67BOIxKQX-q94HalrujaNU5eR6yiKRXsEa1ct07TeyegqBDF7lPAgNPwuMKF6fDLRJxLGM/s1600-h/Grilled+Barracuda+-Flying+Fish+Bone.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe4XPsjMqrpqaUpwjMXoTdqhgqd7oXl7jxSfaBaih7FVW7EPCgZeucm0ZEEkb4WK3b6xyo67BOIxKQX-q94HalrujaNU5eR6yiKRXsEa1ct07TeyegqBDF7lPAgNPwuMKF6fDLRJxLGM/s320/Grilled+Barracuda+-Flying+Fish+Bone.jpg" alt="" id="BLOGGER_PHOTO_ID_5382123772124632418" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Slightly chunkier fish with a tougher texture close to tuna and salmon. We saw them while snorkeling in the waters!</span></span><br /><br /><span style="font-weight: bold;font-size:85%;" ><span style="font-family: trebuchet ms;"><span style="font-style: italic;">Fish Cakes</span>, Pinchos Bar & Grill</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRu2o3BVd3bYKnyvZGhYa9I_6e75m4hAU5ONft8VWCYq_odhSqx1lEJNfjBRPYtV9dM1rFRmwmW7yQD5Bpm_CQJRC4Vf1u7KG6uq4XB4b66jJJ75fxkNLeGL8l2P1TRFnQSBi_6Bvdw2U/s1600-h/Fish+Cakes+%28Pinchos%29.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRu2o3BVd3bYKnyvZGhYa9I_6e75m4hAU5ONft8VWCYq_odhSqx1lEJNfjBRPYtV9dM1rFRmwmW7yQD5Bpm_CQJRC4Vf1u7KG6uq4XB4b66jJJ75fxkNLeGL8l2P1TRFnQSBi_6Bvdw2U/s320/Fish+Cakes+%28Pinchos%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5382123973802677570" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Wonderful combination of different fishes, including salmon, wahoo, and red snapper. The atmosphere here is gorgeous and perfect for the ultra-romantic.</span></span><br /><br /><span style="font-size:85%;"><span style="font-weight: bold; font-family: trebuchet ms;"><span style="font-style: italic;">Deep-Fried Fish Eggs</span>, The Old Fisherman</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWhGcpRMCuoHQhjfNq6XJUeSqwG07Yrg5wkEeOkkoKMt5uoSl00ZOhjXyY6z3ZLDAILhiVHgjcfWcJq-aDWbHIZzNHhfuPzfY6cyx69g-yVCfOakui9flIrF835PRGDCcVl11c_CiVhw/s1600-h/Fried+Fish+Eggs+-+The+Old+Fisherman.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWhGcpRMCuoHQhjfNq6XJUeSqwG07Yrg5wkEeOkkoKMt5uoSl00ZOhjXyY6z3ZLDAILhiVHgjcfWcJq-aDWbHIZzNHhfuPzfY6cyx69g-yVCfOakui9flIrF835PRGDCcVl11c_CiVhw/s320/Fried+Fish+Eggs+-+The+Old+Fisherman.jpg" alt="" id="BLOGGER_PHOTO_ID_5382122906505413234" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />Not for the faint-hearted, but very fresh and filled with roe! Note the abundance of sides: french fries, rice, coleslaw, fried plantains, and pancakes.<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Shrimp Coco and Keshi Seafood</span>, Gasparito</span></span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp86JRyzinAnSN7xB-Xosko_vOl5D_7IxvlHjX8aUobfmUbDfZAq4pVAEBGcJyGMx8eHNxqZg1HyWTUkOoHeyENdwWyqfDreiE2YMiDvgEeBQfMXRy6bPEmPSAwLsg_RX3mG5qvmFP5_g/s1600-h/Shrimp+Coco+and+Keshi+Seafood+-+Gasparito.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp86JRyzinAnSN7xB-Xosko_vOl5D_7IxvlHjX8aUobfmUbDfZAq4pVAEBGcJyGMx8eHNxqZg1HyWTUkOoHeyENdwWyqfDreiE2YMiDvgEeBQfMXRy6bPEmPSAwLsg_RX3mG5qvmFP5_g/s320/Shrimp+Coco+and+Keshi+Seafood+-+Gasparito.jpg" alt="" id="BLOGGER_PHOTO_ID_5382122601498424418" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Right: Seafood baked with Dutch cheese, or </span><span style="font-style: italic; font-family: trebuchet ms;">keshi </span><span style="font-family: trebuchet ms;">(cheese in Papiamento). Left: Shrimps are not local to Aruba, so I might advise you to steer away from them.</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;">Before:</span><span style="font-weight: bold; font-style: italic;"> Red Snapper</span>, <span style="font-weight: bold;">Local fish market</span><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91OAf855XyOXeo-jDt0XNMx4NvAMRsvdL0jh1dxAOw3suI9oCctGiP2ar4msVCfSstUAD9GxM7O0CnlObCWkw3_bLxFgqVRce_4lMe6FSsS2VZyWD5VjtmpKbF2rbXXoyN8u3Z4o98L4/s1600-h/Fresh+snapper.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91OAf855XyOXeo-jDt0XNMx4NvAMRsvdL0jh1dxAOw3suI9oCctGiP2ar4msVCfSstUAD9GxM7O0CnlObCWkw3_bLxFgqVRce_4lMe6FSsS2VZyWD5VjtmpKbF2rbXXoyN8u3Z4o98L4/s320/Fresh+snapper.jpg" alt="" id="BLOGGER_PHOTO_ID_5382122419295091746" border="0" /></a><br /><br /><span style="font-weight: bold;font-size:85%;" ><span style="font-family:trebuchet ms;">After: <span style="font-style: italic;">Red Snapper with Papaya Sauce</span>, Gabriel Ayala of Club Arias</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3BGbgbZeQm10QIQOrSx0aFwx7WvHngF7tDOBdPfKBBNe_SgNEanMLwpPFqEZHPicHZHryNxw-SVe7uOaqTqw-ApG6Y1PQ4d8glhpPnV3bZrqR48gFw0N7oPe-HXx10jX0UDikdobNQM/s1600-h/Red+snapper+-+gabriel.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3BGbgbZeQm10QIQOrSx0aFwx7WvHngF7tDOBdPfKBBNe_SgNEanMLwpPFqEZHPicHZHryNxw-SVe7uOaqTqw-ApG6Y1PQ4d8glhpPnV3bZrqR48gFw0N7oPe-HXx10jX0UDikdobNQM/s320/Red+snapper+-+gabriel.jpg" alt="" id="BLOGGER_PHOTO_ID_5382122217382093986" border="0" /></a><br /><span style="font-family: trebuchet ms;font-size:85%;" >This is the signature dish by Gabriel Ayala (Executive Chef, Club Arias). Reserve a private dinner with him, and I promise your significant other will adore you more. For those planning a trip to Aruba, Club Arias (located in Savaneta) is a fabulous place to stay. Expect good food, great people, and exceptional service.<br /></span><br /><span style="font-size:85%;"><span style="font-weight: bold; font-family: trebuchet ms;"><span style="font-style: italic;">Apple-Rum-Raisin Dutch Pancake</span>, Linda's Pancakes and Pizza</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetZudjVjxqI7udJgM7wh0Zv-FzO6GlKw7jN-HiyL1YfT5hJWsCHWz_Lo6yUyaySXHqrxlnf0yXWZyeWNXcKtjgx4Jfwf1aXiYPr6dDyOqjck7iRgQoZm10sPg_VtainT5R5ejK5vdfL0/s1600-h/Linda's+Pancake.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetZudjVjxqI7udJgM7wh0Zv-FzO6GlKw7jN-HiyL1YfT5hJWsCHWz_Lo6yUyaySXHqrxlnf0yXWZyeWNXcKtjgx4Jfwf1aXiYPr6dDyOqjck7iRgQoZm10sPg_VtainT5R5ejK5vdfL0/s320/Linda's+Pancake.jpg" alt="" id="BLOGGER_PHOTO_ID_5382122002879746242" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">What's a meal without dessert?</span></span><span style="font-size:85%;"><span style="font-family: trebuchet ms;"> Since I cannot live without it, I had to throw in this gorgeous Dutch pancake. Thin, soft, buttery, crispy, and simply delightful.</span></span><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;"><br />Oh Aruba, my dushi! (I know it sounds like douche-y, but it actually means sweetheart in Papiamento)</span></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-27824160895924563942009-08-24T19:36:00.033-04:002009-10-05T14:54:04.595-04:00Dell'anima<span style="font-size:85%;"> <span style="font-family:trebuchet ms;">I have been meaning to try out this place for a while, back when I found out that one of the co-owners was Joe Campanale, former sommelier at Babbo and owner of L'Artusi, his newer Italian joint. We arrived around 7 and got seated at the bar/open kitchen fairly quickly. The seats were great since the chefs were literally cooking right in front of us, but we soon found the the heat rising from the grills and stoves a bit overwhelming on a hot summer's day. The food, nevertheless, was very hearty and muy delicioso.<br /><br />Restaurant: <span style="color: rgb(255, 204, 102);">Dell'anima</span></span><br /><span style="font-family:trebuchet ms;">Rating: </span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">To start off, we had the Bruschette with five different dippings: Rapini Pesto, Lily Confit, Avocado, Ricotta, and Octopus. My favorites were the Lily Confit, which was on the sweeter side (with lily preserves!) and the Ricotta, which was rubbed in pinches of sea salt. The various combinations of flavors complemented each other nicely, and we were glad we succumbed to our gluttony and ordered all five.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSasLYaJr_enHLeDB7-5gnn4jDzieHMTAWDNk-NmAXYLG6l3GWnmm0w5eDn6uyLtyZDIgMHNZisLrGF9Rwqh_OSXXafW67fO7YOogjppF_2m56a3KjLZpNHnI8NM2hNYm2RdlWJREnq20/s1600-h/IMG_1430.jpg"><img style="cursor: pointer; width: 233px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSasLYaJr_enHLeDB7-5gnn4jDzieHMTAWDNk-NmAXYLG6l3GWnmm0w5eDn6uyLtyZDIgMHNZisLrGF9Rwqh_OSXXafW67fO7YOogjppF_2m56a3KjLZpNHnI8NM2hNYm2RdlWJREnq20/s320/IMG_1430.jpg" alt="" id="BLOGGER_PHOTO_ID_5373679346494966898" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >This next appetizer, the Grilled Quail with mint, red onion, currants, and chilies was phenomenal. The crispy skin slid off nicely as we dug into the succulent meat. The quail was clearly grilled at the perfect temperature, and the flavor of the currants and chilies added several bright notes to the dish. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbelZU4wIVU_1ECEAQeXG5rY-2AMmq53PHiPglehEylNwIY2XeTIhAseI44aw70Z-POEkvxDGziq50NEVKnUE-A8-KIFCOJpQIum0ffJIAXRC_jR-fdHyiMeN5HRQ2XqnpFLxSA7cY6hQ/s1600-h/IMG_1432.jpg"><img style="cursor: pointer; width: 307px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbelZU4wIVU_1ECEAQeXG5rY-2AMmq53PHiPglehEylNwIY2XeTIhAseI44aw70Z-POEkvxDGziq50NEVKnUE-A8-KIFCOJpQIum0ffJIAXRC_jR-fdHyiMeN5HRQ2XqnpFLxSA7cY6hQ/s320/IMG_1432.jpg" alt="" id="BLOGGER_PHOTO_ID_5373679202501028322" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Compared to the quail, the Heirloom Tomato Salad (with shaved fennel, summer beans, shallots, and pesto) was much more light and refreshing. The feature of the dish, the heirloom tomato, had a likeable sweetness that differentiated it from other tomatoes, and I enjoyed popping the juices in my mouth. (I know, I should stop that.)</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDzx_wGxo7ZLsKvll027sY0u6vn-m15TsM7itTmUgu4NyoFeijyUsx9fOljocwbI548aMRoZc1VO8RDHKvDIyKSGSIRF-BDCgbLpDcQ2IXMYAjHxUGxzQExP0IQWvtry1vEGjJVuEQJw/s1600-h/IMG_1433.jpg"><img style="cursor: pointer; width: 307px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDzx_wGxo7ZLsKvll027sY0u6vn-m15TsM7itTmUgu4NyoFeijyUsx9fOljocwbI548aMRoZc1VO8RDHKvDIyKSGSIRF-BDCgbLpDcQ2IXMYAjHxUGxzQExP0IQWvtry1vEGjJVuEQJw/s320/IMG_1433.jpg" alt="" id="BLOGGER_PHOTO_ID_5373679075359366802" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The Linguine below was by far my favorite dish. First of all, the linguine is half made with squid pink. One side of the pasta is black, while the other remains the normal cream color. Not only is the dish visually appealing, but the flavors twist and turn in unexpected ways. The sauce is made with chilies, mint, cherry tomatoes, sea urchin, and <span style="font-style: italic;">colatura di alici</span>, a type of Italian sauce made from anchovies. I was surprised by the level of complexity in the dish, but the spicy chilies were relieved by the cool mint and cherry tomatoes, and I smiled blissfully as I gobbled it up. This, in my opinion, was the must-get dish of the night.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQ0UfzHov-5dn8C56hgHgTczyhnUPzMI4osiVE5P6LB2OJCrRQnrfr0EsU6lcV-DyCGuEEeCA5x55VV-MmV4KOgUgNTOp198-hBrfd6LJDmFNSQo3tLYM_elXqK08dD-pW37dlRMPU8w/s1600-h/IMG_1435.jpg"><img style="cursor: pointer; width: 308px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQ0UfzHov-5dn8C56hgHgTczyhnUPzMI4osiVE5P6LB2OJCrRQnrfr0EsU6lcV-DyCGuEEeCA5x55VV-MmV4KOgUgNTOp198-hBrfd6LJDmFNSQo3tLYM_elXqK08dD-pW37dlRMPU8w/s320/IMG_1435.jpg" alt="" id="BLOGGER_PHOTO_ID_5373678929680296674" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >We also tried the Tagliatelle alla Bolognese, which I initially considered to be a bit of a boring choice, until I was quickly proven wrong. Unlike typical bolognese sauce, this one did not have a tomato base. Instead, it used meat juice. When I took a bite of the tagliatelle, all I could hear was the dish was screaming, "Meat! Meat!" The sauce tasted as if the meat had been braised for hours, giving it a buttery richness. I think this dish is best shared, unless of course, if you consider yourself a true carnivore.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjg1AVuPZB61CMPz4Vv_XqBmFajeE4l4CkEaqDATZw4zhkbahSlNyZ75cAopuT-23n2LXiJeD00wEDIU8AmUTLDCXDjdCeOctIg9TxnnHyHRhH2zIuhn3dtoWRsdamT08e5_qjNlZY2Y/s1600-h/IMG_1436.jpg"><img style="cursor: pointer; width: 308px; height: 231px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjg1AVuPZB61CMPz4Vv_XqBmFajeE4l4CkEaqDATZw4zhkbahSlNyZ75cAopuT-23n2LXiJeD00wEDIU8AmUTLDCXDjdCeOctIg9TxnnHyHRhH2zIuhn3dtoWRsdamT08e5_qjNlZY2Y/s320/IMG_1436.jpg" alt="" id="BLOGGER_PHOTO_ID_5373678724069185970" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >After stuffing that last piece of tagliatelle into our mouths, we were convinced that sorbet would save us from the sweltering heat. And so we ordered two flavors - basil lemon and blackberry. Unfortunately, this was somewhat the downer of the night. Both flavors leaned too much to the sweeter side, and I could barely taste the basil in the basil lemon sorbet. The blackberry, while flavorful, tasted more like ice cream than sorbet. I am guessing that the other desserts may have been better choices, but we looked for the coldest one and dove right in. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXO9wXLJM0wYM0BzFrJbGjegUurT2nhjKIYXusTwgRu5zgqtgeJsHVtdtO4sEVhEoTq8IIishIAnfb4LC019gbAH9jL8zFnPYBxAnp6rEL7OYGxTYJpH2oNEmWGTXJO7zgGFAyKZb2GQ/s1600-h/IMG_1438.jpg"><img style="cursor: pointer; width: 223px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXO9wXLJM0wYM0BzFrJbGjegUurT2nhjKIYXusTwgRu5zgqtgeJsHVtdtO4sEVhEoTq8IIishIAnfb4LC019gbAH9jL8zFnPYBxAnp6rEL7OYGxTYJpH2oNEmWGTXJO7zgGFAyKZb2GQ/s320/IMG_1438.jpg" alt="" id="BLOGGER_PHOTO_ID_5373678554569268498" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I will soon be off to Aruba, so expect the next entry to be a special on a romantic Aruban restaurant by the beach. Happy eating and have a great Labor Day Weekend!<br /><br /></span></span><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="font-style: italic;">Dell'anima</span><br /><span style="font-style: italic;">38 8th Ave</span><br /><span style="font-style: italic;">NY, NY 10014</span><br /><span style="font-style: italic;">(212) 366-6633</span><br /><span style="font-style: italic;">www.dellanima.com</span><br /></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-74991890550108466572009-08-21T13:16:00.092-04:002009-08-24T14:14:40.260-04:00Aki on West 4th<span style="font-size:85%;"><span style="font-family:trebuchet ms;">Few would doubt the ubiquity of Japanese joints in the city, but how many have a Caribbean twist to them? At Aki, this unique pairing comes together magically. For nearly a decade, Shigeaki Nakanishi, formerly the private chef for the Japanese ambassador to Jamaica, has wooed his patrons with his alluring concoctions. The space is small and intimate, fitting no more than five tables and a few seats at the bar. The menu offers several affordable prix-fixe options that include a combination of beautifully plated appetizers, the highlight of this restaurant, and sushi entrees.</span><br /><span style="font-family:trebuchet ms;"><br />Restaurant: <span style="color: rgb(255, 204, 102);">Aki on West 4th</span></span><br /><span style="font-family:trebuchet ms;">Rating: </span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);"></span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);"></span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);"></span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);"></span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >We start off with the <span style="font-style: italic;">Tuna Mille-Feuille</span>, with pieces of fresh tuna sandwiched between slices of fuji apple and creamy avocado. T</span><span style=";font-family:trebuchet ms;font-size:85%;" >opped with generous portions of crunchy tobiko, or flying fish roe, the dish rests on a bed of seaweed salad tossed in an balsamic apple vinaigrette</span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">. This combination of the crispness from the apple and the creaminess from the tuna and avocado was phenomenal. </span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLuDJF94w-u5jjoRLR2ahcSdN5wupsJ6CZX9xAsaEM4-qtuZAyVoN_wAKBazGdomzxDgHDooUWKt9rOLNqLk9KUqyWqhMGIkiho3zXkALaRZ8jK2MVG9BQUw6-bF63QcWARlhIiyItbk/s1600-h/IMG_0291.JPG"><img style="cursor: pointer; width: 303px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLuDJF94w-u5jjoRLR2ahcSdN5wupsJ6CZX9xAsaEM4-qtuZAyVoN_wAKBazGdomzxDgHDooUWKt9rOLNqLk9KUqyWqhMGIkiho3zXkALaRZ8jK2MVG9BQUw6-bF63QcWARlhIiyItbk/s320/IMG_0291.JPG" alt="" id="BLOGGER_PHOTO_ID_5372471427511590114" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">This next appetizer, the <span style="font-style: italic;">Uni-Coco</span>, is another classic favorite of countless patrons. Fresh chunks of uni and scallop are mixed in with whipped coconut milk and topped with wasabi-infused tobiko. From head to toe, this dish was "screaming" creativity, and you can't help but wonder about the imaginative depths of Chef Nakanishi. </span></span><br /><span style="font-size:85%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuB4dd3Cd6XeM1tudNO-Yap5MC-leJe12EFPkhGeE8J5nCCfXPV9-af3JVpk_s0Iy5h8x6D9NDUAlJ0wazSwbSM1mC3N-cAtFgdE8pwWnDGNZhPMqXmFO-tNf32IF59V-mLPONGWZ4X28/s1600-h/IMG_0299.JPG"><img style="cursor: pointer; width: 228px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuB4dd3Cd6XeM1tudNO-Yap5MC-leJe12EFPkhGeE8J5nCCfXPV9-af3JVpk_s0Iy5h8x6D9NDUAlJ0wazSwbSM1mC3N-cAtFgdE8pwWnDGNZhPMqXmFO-tNf32IF59V-mLPONGWZ4X28/s320/IMG_0299.JPG" alt="" id="BLOGGER_PHOTO_ID_5372472081576184050" border="0" /></a><br /></span><span style=";font-family:trebuchet ms;font-size:85%;" >Named after Montauk for its wealth of seafood, this "East-meets-West" <span style="font-style: italic;">Montauk Salad</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-style: italic;"> </span>consists of sashimi slices with pine nuts, avocado, wasabi tobiko on a bed of greens tossed in an olive oil vinaigrette. Yummy!</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZK0vp8H_gSnec49kNiCJ6K_dIeKZE9dcQw_l6mlz3AlBi-TDIDX9221NVmi0pxRWzMzCpnAMpGSFDFz3BVVi8oVeL3xZh_stuf7B8JfnvUw7BuTKVNXUIFruFVXbSBb4UCUYhwqhlNU/s1600-h/IMG_0296.JPG"><img style="cursor: pointer; width: 296px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZK0vp8H_gSnec49kNiCJ6K_dIeKZE9dcQw_l6mlz3AlBi-TDIDX9221NVmi0pxRWzMzCpnAMpGSFDFz3BVVi8oVeL3xZh_stuf7B8JfnvUw7BuTKVNXUIFruFVXbSBb4UCUYhwqhlNU/s320/IMG_0296.JPG" alt="" id="BLOGGER_PHOTO_ID_5372471654009002002" border="0" /></a><span style=";font-family:trebuchet ms;font-size:85%;" ></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Although the sushi and sashimi entrees merit less praise than the trophy appetizers, there are some interesting fusion rolls that catch the eye. The Banana Boat Roll (pictured below), which consists of fried banana and spicy tuna is delightful, as is the Caribbean roll, with mango, avocado, and yellowtail.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVOeyTzQbEztgFe4GKFe4tfYyBIk5BesaK2qvjF3BXwgEDkm7peVremvAuO0j4MYiXVaRTYabqe_Mc_tz1seJ8oIYLrR0RhA_GNsb6odgj1QRBJ7brMZDTR5zGArjqYiy2B85Twl7YFo/s1600-h/IMG_0302.JPG"><img style="cursor: pointer; width: 295px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVOeyTzQbEztgFe4GKFe4tfYyBIk5BesaK2qvjF3BXwgEDkm7peVremvAuO0j4MYiXVaRTYabqe_Mc_tz1seJ8oIYLrR0RhA_GNsb6odgj1QRBJ7brMZDTR5zGArjqYiy2B85Twl7YFo/s320/IMG_0302.JPG" alt="" id="BLOGGER_PHOTO_ID_5372472439148306466" border="0" /></a><span style=";font-family:trebuchet ms;font-size:85%;" ><br /></span><span style=";font-family:trebuchet ms;font-size:85%;" >As wise foodies say, there is always room for dessert. To finish it off, we had the Strawberry Pudding and Green Tea Tiramisu, both of which were very refreshing and not too sweet. The Strawberry Pudding</span><span style=";font-family:trebuchet ms;font-size:85%;" > has a soft, creamy texture and is topped with fresh strawberries and a sweet berry reduction. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOERO-pgTtZoVvXd7hmcoXR7MCMZQ-O-0rJxAMkLrbq4wESZ2msTbYPftib5S4qMziq2KRflJPWZGx1tuMWuKj9CUU8nJb_w_Vm-DZ5JK8iAf3IUGHBzACJwCySc0SRFtz5YC2wNgq5gg/s1600-h/re.jpg"><img style="cursor: pointer; width: 212px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOERO-pgTtZoVvXd7hmcoXR7MCMZQ-O-0rJxAMkLrbq4wESZ2msTbYPftib5S4qMziq2KRflJPWZGx1tuMWuKj9CUU8nJb_w_Vm-DZ5JK8iAf3IUGHBzACJwCySc0SRFtz5YC2wNgq5gg/s320/re.jpg" alt="" id="BLOGGER_PHOTO_ID_5372473295842988866" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Aki's beautiful creations and warm atmosphere have naturally attracted quite a large fan club over the years, so be sure to make a reservation for your special date!</span></span><br /><br /><span style="font-style: italic;font-size:85%;" ><span style="font-family:trebuchet ms;">Aki on West 4th</span><br /><span style="font-family:trebuchet ms;">181 W 4th St (bet. 6th and 7th Aves)</span><br /><span style="font-family:trebuchet ms;">New York, NY 10014</span><br /><span style="font-family:trebuchet ms;">(212) 989-5440</span></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com1tag:blogger.com,1999:blog-8590513878834377306.post-82198141888058417302009-08-17T17:24:00.041-04:002009-08-17T18:02:39.658-04:00Cho Dan Gol<span style="font-family:trebuchet ms;"><span style="font-size:85%;">Many apologies for the summer hiatus. I'll shamelessly blame it on the heat, which sadly, is probably creeping away, preparing for the advent of autumn and winter. Thinking back to the cold winter days, I often envision myself gulping down a bowl of hot Korean tofu stew from Cho Dan Gol, a relatively unknown gem tucked </span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;">away from the bustling streets of Korea Town.</span></span><br /><br /><span style="font-size:85%;"> <span style="font-family:trebuchet ms;">Restaurant: <span style="color: rgb(255, 204, 102);">Cho Dan Gol</span></span><br /><span style="font-family:trebuchet ms;">Rating:</span> </span><span style="font-family: Trebuchet MS; font-size: 85%;"><span style="color: rgb(255, 204, 102);">♔</span></span><span style="font-family: Trebuchet MS; font-size: 85%;"><span style="color: rgb(255, 204, 102);">♔</span></span><span style="font-family: Trebuchet MS; font-size: 85%;"><span style="color: rgb(255, 204, 102);">♔</span></span><br /><br /> <span style="font-family:trebuchet ms;"><span style="font-size:85%;">One thing I love about Korean restaurants is the unlimited small plates, panchan, which encompass all sorts of foods -- grilled fish, fresh kimchee, fried zucchini pancakes, just to name a few. Although the panchan here does not include my favorite steamed egg, the connoisseurs would agree that the kimchee is fa</span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;">r superior, with just the right marinade of soy sauce, garlic, brown sugar, sesame oil, and hot ch</span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;">ili peppers.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicm4vyRdjTiUblKsDpvCDcYJ62w5QSWkAiMuMBQhdVPp1k_lnAqpJY2kVIM_FYkSel2TgspDH7lD_E4E3eV1oSrjgXtn-stG1xs1IYGkqs9U6O77LE7fx3JUCQ-PVMWpLpeLF7kg9Ho_I/s1600-h/0.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicm4vyRdjTiUblKsDpvCDcYJ62w5QSWkAiMuMBQhdVPp1k_lnAqpJY2kVIM_FYkSel2TgspDH7lD_E4E3eV1oSrjgXtn-stG1xs1IYGkqs9U6O77LE7fx3JUCQ-PVMWpLpeLF7kg9Ho_I/s320/0.JPG" alt="" id="BLOGGER_PHOTO_ID_5371052077598233202" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Tofu, the highl</span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;">ight of the menu, is made fresh daily on the premises, and featured in a variety of specialty dishes. We start off with the traditional Seafood Tofu Soup, whose bright redness gives it a deceivingly spicy facade. The piquant broth is made from kimchee, <span style="font-style: italic;">kochukaru</span> (red pepper powder), seafood, <span style="font-style: italic;">saewoojeot</span> (salted shrimp), sesame oil, and</span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"> various ingredients depending on the chef. The tanginess of the stew balances the tofu, which has a crumbly texture that differentiates itself from the usual processed tofu in Asian supermarkets.</span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"> The stew is served with sticky purple rice, which not only tastes delicious but is also rich in anthocyanin antioxidants, which have been proven to help combat free radicals in the body. If you are not a fan of seafood, the Kimchee (with Pork) or the Vegetable are also excellent choices.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgML9KNyX54h9WYLmpHEagHrylaAxIN2hAvT5w68xaTqAn53EeQtVJeJqH6FiMVDJRDDoV30oP1gBZctL_qM4EyxAmZ__9cTn8FGvwsdT9fWPyeMvuNf4BaSCQAUG_jRtdtQy8MlwvbT7w/s1600-h/4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgML9KNyX54h9WYLmpHEagHrylaAxIN2hAvT5w68xaTqAn53EeQtVJeJqH6FiMVDJRDDoV30oP1gBZctL_qM4EyxAmZ__9cTn8FGvwsdT9fWPyeMvuNf4BaSCQAUG_jRtdtQy8MlwvbT7w/s320/4.JPG" alt="" id="BLOGGER_PHOTO_ID_5371051474674231250" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;">The Herbal Pork Belly, <span style="font-style: italic;">Bo Ssam</span>, is one of the signature dishes at Cho Dan Gol. Fresh slices of marble pork belly marinated in traditional herbs, giving it a slight medicinal taste, are arranged neatly in an iron pot and kept warm by a portable stove</span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;">.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3itjuf_RygmOloYGGQb2qI2wvzJJj5fiG1wqb_oS_PfxnTnur_MoUZus_BULmArXoW52q6j8F8GNZVlM3cv_dIrKI9IBuh7h5ABDjOR_Smjke0v6sZebmB1_ImvVgBaJKZ4FrOSW3kA/s1600-h/3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3itjuf_RygmOloYGGQb2qI2wvzJJj5fiG1wqb_oS_PfxnTnur_MoUZus_BULmArXoW52q6j8F8GNZVlM3cv_dIrKI9IBuh7h5ABDjOR_Smjke0v6sZebmB1_ImvVgBaJKZ4FrOSW3kA/s320/3.JPG" alt="" id="BLOGGER_PHOTO_ID_5371051609218917138" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGTaaTRJEJ5CtLHjEADSGXG0rnwO5ueAqJAsOfwbSJTXnCfOT1DSnWXU1frb2lMKe4L-gFLALyepuwFmw7wQdV9xoaHduMZDJBMRbDl98tsudEBEC2Q8U4rH1XQhnfxKFRQrO7dvVFv4/s1600-h/1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGTaaTRJEJ5CtLHjEADSGXG0rnwO5ueAqJAsOfwbSJTXnCfOT1DSnWXU1frb2lMKe4L-gFLALyepuwFmw7wQdV9xoaHduMZDJBMRbDl98tsudEBEC2Q8U4rH1XQhnfxKFRQrO7dvVFv4/s320/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5371051929684354002" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;">The ornamentation then begins. The pork belly slices are placed on thin, round translucent sheets of daikon radish and garnished with shrimp sauce (that is also the acting agent in fermenting kimchee), soybean and chili pepper paste, shredded sesame leaves, and raw onions. Then simply fold it in half and voila! The succulent pork fat melts quickly in the mouth and is perfectly balanced by the raw onions and the crisp, refreshing slices of daikon.<br /><br />We finish up our meal with a cup of hot ginger lemon tea complimentary of the restaurant, preparing us for entering into the cold again. All in all, a deeply satisfying meal, and something to look forward to as summer slowly winds down.<br /><br /><span style="font-style: italic;">Cho Dan Gol</span><br /><span style="font-style: italic;">55 W. 35 St</span><br /><span style="font-style: italic;">NY, NY 10001</span><br /><span style="font-style: italic;">(212) 695-8222</span><br /></span></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-29105211664169527522009-05-27T15:00:00.128-04:002009-06-02T12:20:34.748-04:00Max<span style="font-size:85%;"><span style="font-family:trebuchet ms;">Pasta, to no surprise, has been a long-time favorite of New Yorkers</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">. <span style="font-style: italic;">Good, consistent </span></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">pasta, </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">though, is still not easy to come by. At Max, pasta lovers can rejoice. There are currently three Max'es in Manhattan -- Upper West Side, Tribeca, and East Village. <span style="font-style: italic;">Max Tribeca</span> and <span style="font-style: italic;">Max East Village</span> are under the same ownership, and <span style="font-style: italic;">Max Soha</span> (Soha= South of Harlem), near Columbia University, is separate (</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">previous rumor of a falling out between management).</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"> Truth is,the menus remain nearly identical. </span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />Restaurant: <span style="color: rgb(255, 204, 102);">Max</span><br /></span><span style="font-family:trebuchet ms;">Rating: </span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Out of the three locations, <span style="font-style: italic;">Max Tribeca</span> (down below) has the most refined, romantic setting, perfect for dates. <span style="font-style: italic;">Max Soha</span> is the smallest unit, with tables of Columbia students packed tightly next to one another, and <span style="font-style: italic;">Max East Village</span> has the largest space and even a garden in the back, but is perenially packed with party'ers filling their stomachs in preparation for the long night ahead.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VylcYN5nETSgCb9gSjFOaSl2WiU5yFD6qgu5LsD-U8j2esjbnVgQi7vEXRg7uQEktF5rn-uDAPJu5abE18i89U638dp7UNlZUzDIoEstEs8TGkh4brB_IqVjEfYTkA0VAVIAVE-0bmg/s1600-h/0.JPG"><img style="cursor: pointer; width: 282px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VylcYN5nETSgCb9gSjFOaSl2WiU5yFD6qgu5LsD-U8j2esjbnVgQi7vEXRg7uQEktF5rn-uDAPJu5abE18i89U638dp7UNlZUzDIoEstEs8TGkh4brB_IqVjEfYTkA0VAVIAVE-0bmg/s320/0.JPG" alt="" id="BLOGGER_PHOTO_ID_5340581943515489874" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The bread at Max is accompanied by its celebrated tomato olive oil dip, which simply consists of fresh tomato paste immersed in extra virgin olive oil. TIP: go light on the bread to make room for the delicious pasta ahead.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbK6jJSaaEKI9MLPyMfC0jA1DYLKqm1EbqFJ1b3yFHMRyB8eEyHUaiyHqpd_iy8zO_IZuWpvu1IgxnpE3Vpy7DKq_vTpXsUmLEu69iGwtHpsiLLSeuAmyvV91jTKIWvljdAqne04qv1wQ/s1600-h/1.JPG"><img style="cursor: pointer; width: 282px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbK6jJSaaEKI9MLPyMfC0jA1DYLKqm1EbqFJ1b3yFHMRyB8eEyHUaiyHqpd_iy8zO_IZuWpvu1IgxnpE3Vpy7DKq_vTpXsUmLEu69iGwtHpsiLLSeuAmyvV91jTKIWvljdAqne04qv1wQ/s320/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5340581756040546978" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >We started off with a classic Italian antipasto, Prosciutto e Mozzarella di Bufala. Slices of prosciutto are layered neatly on a bed of field greens, garnished with some freshly cracked pepper. The mozzarella di bufala is excellent, with a creamy filling inside that melts immediately in the mouth. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSghLJXEglY2FJTxDrL6j5P6HBs9H6ceHbMR4DIWfqoz-PbOcGruawEl_SlO16XlSoaMr89hK9GFaUU1ycPv4sEf4zoobV1xWHCFkjnWVsiSbT63JJrIJe-HurQXqps5nZS5gziR5PYt4/s1600-h/2.JPG"><img style="cursor: pointer; width: 284px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSghLJXEglY2FJTxDrL6j5P6HBs9H6ceHbMR4DIWfqoz-PbOcGruawEl_SlO16XlSoaMr89hK9GFaUU1ycPv4sEf4zoobV1xWHCFkjnWVsiSbT63JJrIJe-HurQXqps5nZS5gziR5PYt4/s320/2.JPG" alt="" id="BLOGGER_PHOTO_ID_5340581598162784514" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The Fettuccine al Sugo Toscano (w/ MAX's tomato meat sauce) </span><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;">is the reason for my love affair with Max. The creamy, chunky meat sauce is complemented by the sweetness of the fresh tomatoes, leaving a lingering aroma that seduces you into taking another bite. The fettuccine, its partner in crime, is cooked to preserve the perfect consistency, allowing you to indulge in devouring the entire plate.</span></span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxK7QccBRN4YD2ArpKDj8ViuqANL-Gh7jnys_yUadGXTKNkCtletvzg1A-htF3bURSUPvDYJtRGH4QIR9C_xQlUZ7w6_aDEcsVD9m-yFSnS_ysNMs1gWuZmEINZt6ce-lUaCSpkeu0ihI/s1600-h/3.JPG"><img style="cursor: pointer; width: 282px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxK7QccBRN4YD2ArpKDj8ViuqANL-Gh7jnys_yUadGXTKNkCtletvzg1A-htF3bURSUPvDYJtRGH4QIR9C_xQlUZ7w6_aDEcsVD9m-yFSnS_ysNMs1gWuZmEINZt6ce-lUaCSpkeu0ihI/s320/3.JPG" alt="" id="BLOGGER_PHOTO_ID_5340581360999182338" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">To complement the rich Fettuccine al Sugo Toscano, we ordered the Chilean sea bass special, pan-seared and served with green beans in a white wine sauce. The sea bass, both tender and fluffy, did a wonderful job cleansing and rejuvenating the palate. </span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX3kgoAZTwmhNsZfb_PD6bFZDKQlR6WaINlgZaPcYLLi8AZFxOonMlkovKV49uMT2YILwENHsuxckudj3RYReg9ASe_xllm-v5KtbCdCCeH8Xc0krgXNrLTPnf_ugMtTHAMk7ueyawkI/s1600-h/4.JPG"><img style="cursor: pointer; width: 282px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX3kgoAZTwmhNsZfb_PD6bFZDKQlR6WaINlgZaPcYLLi8AZFxOonMlkovKV49uMT2YILwENHsuxckudj3RYReg9ASe_xllm-v5KtbCdCCeH8Xc0krgXNrLTPnf_ugMtTHAMk7ueyawkI/s320/4.JPG" alt="" id="BLOGGER_PHOTO_ID_5340581205976707314" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">For dessert, we elected the Tiramisu, which was good, but not stellar. </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">(The Tiramisu at Supper is amazing, but that is for another entry). </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The pasta, as always, was the winner of the night. </span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL-iOIOY5-KjE95OJwg8FL4io_be4ktypDJLvXyUoHMvUBZu7ACeH4YQQK7EjsfU71dkpAvdJetou-4m2bdjKoZQwul_PfIjvA4bTxrU0EaF3vrU78-GAVNGJmGaDL_JnWhfMR2cqXlQ/s1600-h/5.JPG"><img style="cursor: pointer; width: 188px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL-iOIOY5-KjE95OJwg8FL4io_be4ktypDJLvXyUoHMvUBZu7ACeH4YQQK7EjsfU71dkpAvdJetou-4m2bdjKoZQwul_PfIjvA4bTxrU0EaF3vrU78-GAVNGJmGaDL_JnWhfMR2cqXlQ/s320/5.JPG" alt="" id="BLOGGER_PHOTO_ID_5340582262698160914" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />Though the signature pastas can be found at any of the three Max'es, each restaurant has its own unique character. If you are a big enough fan of pasta, you will probably eventually find yourself at all three.<br /><br /></span></span><span style="font-style: italic;font-size:85%;" ><span style="font-family:trebuchet ms;">Max (Tribeca)</span><br /><span style="font-family:trebuchet ms;">181 Duane Street<br />(b/t Greenwich and Hudson)</span><br /><span style="font-family:trebuchet ms;">New York, NY 10013</span><br /><span style="font-family:trebuchet ms;">(212) 966-5939</span><br /><span style="font-family:trebuchet ms;">www.max-ny.com</span></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com1tag:blogger.com,1999:blog-8590513878834377306.post-46416708495756922952009-05-16T19:39:00.047-04:002009-06-02T12:17:43.448-04:00The Redhead<span style=";font-family:trebuchet ms;font-size:85%;" >The Redhead is all that it sounds. Sexy and playful, yet also cozy and extremely laid back.</span><span style=";font-family:trebuchet ms;font-size:85%;" > </span><span style=";font-family:trebuchet ms;font-size:85%;" >The East Village is home to a fanciful collection of neighborhood bars, many of which are usually buzzing all night long with boisterous party'ers and hipsters alike. The Redhead is more of something in between a bar and restaurant, in other words, the perfect date spot. The dark, reddish hues give off a sultry vibe, while sports is playing on a TV hanging above the bar. Locals sip on fresh cocktails and munch on a menu of delectable bar snacks and dishes, including their famous jars of Bacon Peanut Brittle that are also available to go.</span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><br /><span style="font-weight: bold; color: rgb(255, 204, 102);">Restaurant: The Redhead</span><br /><span style="font-weight: bold; color: rgb(255, 204, 102);">Rating: </span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><br /><span style="font-family:trebuchet ms;"></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW1abHYJL6xX_53SgOHD360m-R8cD9U-cWGdUPOZglZ7qDkCkMWOuPM-QP_r0641BJn3U4hQ-ByUGJvVnxzki7dLZ2HsMz1tb49WUzEWu4ati0S9ZDP7j542zo1tCcbtfu9SUyTLzXQE/s1600-h/0.JPG"><img style="cursor: pointer; width: 282px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW1abHYJL6xX_53SgOHD360m-R8cD9U-cWGdUPOZglZ7qDkCkMWOuPM-QP_r0641BJn3U4hQ-ByUGJvVnxzki7dLZ2HsMz1tb49WUzEWu4ati0S9ZDP7j542zo1tCcbtfu9SUyTLzXQE/s320/0.JPG" alt="" id="BLOGGER_PHOTO_ID_5340203828086457794" border="0" /></a><br /><span style="font-family:trebuchet ms;"></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;">We started off with the House-Made Soft Pretzel served with a side of fresh cheddar dip. The chewiness of the soft pretzel was certainly a testament to its freshness, and the cold cheese dip melted nicely on the dough.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12qLlTA1my1M1n5CEJxeFhQzA-v7q7mzDgZ7XHoEQ6ixgWyT_tFYT31sekxJbKGdY3k93z98d9SLAtlJX_1xIP7PuXnUTei0uOL1fymbc_JYcFlZ53IUxtvCesT8pkQXB8xfr-rU8GjY/s1600-h/1.JPG"><img style="cursor: pointer; width: 282px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12qLlTA1my1M1n5CEJxeFhQzA-v7q7mzDgZ7XHoEQ6ixgWyT_tFYT31sekxJbKGdY3k93z98d9SLAtlJX_1xIP7PuXnUTei0uOL1fymbc_JYcFlZ53IUxtvCesT8pkQXB8xfr-rU8GjY/s320/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5340202994657378498" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Needless to say, the fried chicken was one of the highlights of our night (rival dessert down below). Buttermilk Fried Chicken with Goat Cheese French Toast. Mmmm. Good fried chicken is surprisingly still hard to find these days, but the owners at Redhead seemed to have gotten it right. </span></span><span style=";font-family:trebuchet ms;font-size:85%;" >The french toast was on the softer side, almost more similar to the consistency of bread pudding.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigPdFoloMlNXXIjg4EIBChmWPYGYXUQ9LqGmxIsQHK6kl3iVPz1eLtYt4BdDh1RdE96p8lGqG_oxqjkPIw-cLOX6dTeqMjzwVtANdQmMjIsBunP9nDhiqCNHWnWntiHBe7DEUPlxh0oE/s1600-h/2.JPG"><img style="cursor: pointer; width: 282px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigPdFoloMlNXXIjg4EIBChmWPYGYXUQ9LqGmxIsQHK6kl3iVPz1eLtYt4BdDh1RdE96p8lGqG_oxqjkPIw-cLOX6dTeqMjzwVtANdQmMjIsBunP9nDhiqCNHWnWntiHBe7DEUPlxh0oE/s320/2.JPG" alt="" id="BLOGGER_PHOTO_ID_5340201370694514258" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Closeup: the crispy skin easily slides off the drumstick, revealing the tender, succulent chicken</span></span><span style=";font-family:trebuchet ms;font-size:85%;" >. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgan_gEJVJyBNcxOZoxSZ9fznVAvYj5kXc0zy2BpCJIulxQcpFq7_p-tnCy2WyySv4ybT7qtKTjaTW9zAlphNAtyKNW5JbBzXG4Boe2IAHBnIMG8MTmpc9xVnFC75it9SwXhtzj1iXO1nE/s1600-h/3.JPG"><img style="cursor: pointer; width: 283px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgan_gEJVJyBNcxOZoxSZ9fznVAvYj5kXc0zy2BpCJIulxQcpFq7_p-tnCy2WyySv4ybT7qtKTjaTW9zAlphNAtyKNW5JbBzXG4Boe2IAHBnIMG8MTmpc9xVnFC75it9SwXhtzj1iXO1nE/s320/3.JPG" alt="" id="BLOGGER_PHOTO_ID_5340200947816167954" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Then for the our runner-up, the Mint Chocolate Ice Box Cake. Layers of mint ice cream are sandwiched by spongy chocolate cake. I am a fervent lover of ice cream cakes, and the Ice Box certainly did not disappoint. The refreshing scent and taste of mint cleaned our palates, preparing us for another round of tasty cocktails. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ38orA4oM7DahA2yITp_hBMf6iwMsJDk3sxOZjmmn1fYeBdLMlFMv7VMVZcDlWgx1p5W4yw7EewzW2fs1qgpFTxBW3tWoEUqQFPcTtwzlUjk8gXdAwifcqDnrtWLFkuIM8hm9puMm4MY/s1600-h/4.JPG"><img style="cursor: pointer; width: 281px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ38orA4oM7DahA2yITp_hBMf6iwMsJDk3sxOZjmmn1fYeBdLMlFMv7VMVZcDlWgx1p5W4yw7EewzW2fs1qgpFTxBW3tWoEUqQFPcTtwzlUjk8gXdAwifcqDnrtWLFkuIM8hm9puMm4MY/s320/4.JPG" alt="" id="BLOGGER_PHOTO_ID_5340200746426284370" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The menu at The Redhead changes frequently, and I suspect the Ice Box cake might not be offered on the latest menu...but if we can rally up enough people, I'm sure we could always petition for them to bring it back.<br /><br /><span style="font-style: italic;">The Redhead</span><span style="font-style: italic;"></span><span style="font-style: italic;"><br />349 E 13th St (between 1st and 2nd Aves)</span><br /><span style="font-style: italic;">(212) 533-6212<br /></span><a href="http://www.theredheadnyc.com/"><span style="font-style: italic;">www.theredheadnyc.com</span></a></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-76920428218277009822009-05-03T18:37:00.018-04:002009-05-27T15:15:23.320-04:00The Sunburnt Cow<span style="font-size:85%;"><span style="font-family:trebuchet ms;">Unlimited moo-moosas. That's the infamous advertisement of The Sunburnt Cow, located in the skirts of Alphabet City. This lively Aussie establishment attracts those in the mood for a boozy afternoon in the sun.<br /><br />Re</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">stauran</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">t: <span style="color: rgb(255, 204, 102);">The Sunburnt Cow</span></span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Rating:</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);"> ♔</span></span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVi9Jab45vLgHXhO_34NjdZlwnnmOIN4dLZbhA125cVcmtbQWrWka-MokPDaIa8WyecyCn00VrH1oB9DwIh9Yl2-8I6MJZk9kRSDIMDqZm5YtlG2wklNcbQ9dtCNDnHkAlijbM0yV6Ng/s1600-h/0.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVi9Jab45vLgHXhO_34NjdZlwnnmOIN4dLZbhA125cVcmtbQWrWka-MokPDaIa8WyecyCn00VrH1oB9DwIh9Yl2-8I6MJZk9kRSDIMDqZm5YtlG2wklNcbQ9dtCNDnHkAlijbM0yV6Ng/s320/0.JPG" alt="" id="BLOGGER_PHOTO_ID_5331733427249946914" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The lighting in the interior and bar are dim compared to the outdoor dining space in the shape of a bullpen and enclosed by artificial walls that strangely resemble a rock-climbing course.</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlrZn-0-050m7LMiNM2fiP8Bc4WkWxilfOe7rdyleY3GALgNFTaaYBraahQjvQHUr_FhX0_dI4a8Bo4AE5Lc2Jb00qgsGM46peig7TUjnRNeu3ixkskwyWh4OtfqbGgpCHUfnIiCZXxc/s1600-h/2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlrZn-0-050m7LMiNM2fiP8Bc4WkWxilfOe7rdyleY3GALgNFTaaYBraahQjvQHUr_FhX0_dI4a8Bo4AE5Lc2Jb00qgsGM46peig7TUjnRNeu3ixkskwyWh4OtfqbGgpCHUfnIiCZXxc/s320/2.JPG" alt="" id="BLOGGER_PHOTO_ID_5331732907315978258" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The menu is as simple as can be. $18 gets you an entree and all you can drink Moo-Moosas, Moo Mary's, Foster's, Screwdrivers, and Greyhounds. We started off with a couple rounds of Moo-Moosas, which were fairly generous with the champagne.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyNllzk0U1zFr2XNPNXhp576Nxk1UCJErrH_k3hqpTgUfVFJkCgwigwQyLMqHukUOa0Tpp_ckcMVt8yohyfk3bAh92JmIwE9d8ZW_3S_9JQn9dY7iNfa-hulkLJuo9iuBZRneg4ePiV8/s1600-h/1.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyNllzk0U1zFr2XNPNXhp576Nxk1UCJErrH_k3hqpTgUfVFJkCgwigwQyLMqHukUOa0Tpp_ckcMVt8yohyfk3bAh92JmIwE9d8ZW_3S_9JQn9dY7iNfa-hulkLJuo9iuBZRneg4ePiV8/s320/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5331733181533597698" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"> pla</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">tes are</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"> fairly traditional brunch items, but all are done very well. The burger was moist and tasty, and served with a side of crispy French fries.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ8FydLUWYBCeY7TZr4Bx73p30DkVAFc1gP0v3POxEUND8gX5UdO-KqcDcTJjKd1DQDQnYDdR4Ep-ZbqSSSrRbxWYw2BFyAddLBXot7JDat5gzVgBwFbMx-q98tv_HvPlsGhwvEmd5n4/s1600-h/3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ8FydLUWYBCeY7TZr4Bx73p30DkVAFc1gP0v3POxEUND8gX5UdO-KqcDcTJjKd1DQDQnYDdR4Ep-ZbqSSSrRbxWYw2BFyAddLBXot7JDat5gzVgBwFbMx-q98tv_HvPlsGhwvEmd5n4/s320/3.JPG" alt="" id="BLOGGER_PHOTO_ID_5331732682552289026" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I had the egg whit</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">e omelet with spinach and cheddar, which was surprisingly fresh and not the least bit greasy.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVA1Ug1nkZxAkfaj7yVSaMEAbEXJwwQD1-DJ0pZisnO8BBB9Bu3zvDVIzhukFo1YO8CJKTgPoudhpxJDKjr63L-wsKV6aULLpsyWqOkNHDqWo8rgljh-Gm93x7mkcRJxE-ckVblU8ear8/s1600-h/4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVA1Ug1nkZxAkfaj7yVSaMEAbEXJwwQD1-DJ0pZisnO8BBB9Bu3zvDVIzhukFo1YO8CJKTgPoudhpxJDKjr63L-wsKV6aULLpsyWqOkNHDqWo8rgljh-Gm93x7mkcRJxE-ckVblU8ear8/s320/4.JPG" alt="" id="BLOGGER_PHOTO_ID_5331732466133833970" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Below is Queen Adelaide, poached eggs with salmon and avocado on an English muffin, served with Hollandaise sauce on the side. Delicious and healthy, minus the hollandaise!<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-PGaXsWUbhlpr-zbH3GD8_rlLjcN2PHbkAT4zUKNmwyJ2nSk0_sKkHrjovwAaAqTjwmAiMUC571M31a_b3qWzk6D9siMuZ9cIQPhx76DuyaTUDp58PF2bosOGLRuQbR_O7hc0lMh5OwI/s1600-h/5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-PGaXsWUbhlpr-zbH3GD8_rlLjcN2PHbkAT4zUKNmwyJ2nSk0_sKkHrjovwAaAqTjwmAiMUC571M31a_b3qWzk6D9siMuZ9cIQPhx76DuyaTUDp58PF2bosOGLRuQbR_O7hc0lMh5OwI/s320/5.JPG" alt="" id="BLOGGER_PHOTO_ID_5331732322545700546" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Finally, the Steak Sandwich platter was a bit hit. Tender slices of sk</span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">irt steak are sandwiched between two crisp toasts. After the food, we had another round of drinks. The rest of the afternoon is history.<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8r9F52cLAdgFDUn-Li9A81WvlXY_mb7wX5cmk1gc9UqK7_OSy3PgFryLN2kN079lH16QzRNccSeLuc_T1X1IqLwVylUZ42IF2YrperBRd3B-JMWkhkmsCvdaS2Gf-JhHx5StcswQMyw/s1600-h/6.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8r9F52cLAdgFDUn-Li9A81WvlXY_mb7wX5cmk1gc9UqK7_OSy3PgFryLN2kN079lH16QzRNccSeLuc_T1X1IqLwVylUZ42IF2YrperBRd3B-JMWkhkmsCvdaS2Gf-JhHx5StcswQMyw/s320/6.JPG" alt="" id="BLOGGER_PHOTO_ID_5331732189547778626" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />Lately, I had a discussion with a friend on hangover cures, and apparently, alcohol cures hangovers?! That definitely caught me by surprise, but if that really is true (please feel free to comment on your experience), then The Sunburnt Cow might just be the place for us all.<br /><br /><span style="font-style: italic;">The Sunburnt Cow</span><br /><span style="font-style: italic;">137 Avenue C</span><br /><span style="font-style: italic;">NY, NY 10009</span><br /><span style="font-style: italic;">(212) 529-0005</span><br /><span style="font-style: italic;">www.thesunburntcow.com</span><br /></span></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com2tag:blogger.com,1999:blog-8590513878834377306.post-29214865246564108672009-05-02T11:28:00.013-04:002009-05-27T15:16:18.127-04:00Inakaya<span style=";font-family:trebuchet ms;font-size:85%;" >The Times Square eateries are welcoming a new member to the club – Inakaya, the robatakaya from Roppongi. </span><span style=";font-family:trebuchet ms;font-size:85%;" >Robata is a traditional, rustic form of grilling from Japan, whereby the individual skewers are grilled on a charcoal-fired hearth filled with sand. For those that are intrigued, you can read more about robata <a href="http://www.gourmet.com/food/2008/08/robata-grilling">here</a>.</span><br /><div><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Restaurant: <span style="color: rgb(255, 204, 102);">Inakaya</span><br />Rating: </span><span style=";font-family:Trebuchet MS;font-size:85%;" ><span style="color: rgb(255, 204, 102);">♔</span></span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The centerpiece of the restaurant is the long, rectangular open counter featuring chefs dressed in traditional Japanese costumes and colorful head robes. Though the tables to the side are better suited for larger groups, I would recommend sitting at the bar for the full Inakaya experience.</span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><br />We ordered a variety of different dishes, starting with the Ika-Su, squid marinated in a vinaigrette dressing, and a sashimi plate consisting of tuna, yellowtail, medium fatty tuna, fluke and squid. The flavors were refreshing, but that seemed to be our only takeaway from the dishes.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44V71J1ZShqNqSuwJmP3lwU4CNZX5JvCgyOfdwPtc4idMtycbRPr3FcOXVpDJ-2ADFZ9qg5cJOG7GZ6V297ITnk8sIRT8zvRu2IFXdvUBvPtlcTSItYiDGQDMx4jl-5lrdkIg70AJpj8/s1600-h/DSC05457.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44V71J1ZShqNqSuwJmP3lwU4CNZX5JvCgyOfdwPtc4idMtycbRPr3FcOXVpDJ-2ADFZ9qg5cJOG7GZ6V297ITnk8sIRT8zvRu2IFXdvUBvPtlcTSItYiDGQDMx4jl-5lrdkIg70AJpj8/s320/DSC05457.JPG" alt="" id="BLOGGER_PHOTO_ID_5334197346489889986" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Then the fish arrived.</span><span style=";font-family:trebuchet ms;font-size:85%;" > Black Rockfish grilled in salt, robata style and times two for the table. The presentation is quite eye-catching – the fish is erect, its body twisted as if it were alive, still swimming. The fish was flavorful, but surprisingly, the second one was much more tender. Upon our comment, the waiter explained that different chefs </span><span style=";font-family:trebuchet ms;font-size:85%;" >have different styles of cooking. Still, I am personally of the belief that consistency is the trademark of success for any restaurant chain.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnVhFx38D_gGqbaaD2JP2nx51EWHWlXpOWfQlS-w4iiG3f0AYahoypEVslsoq4rnFVfrl9Q2YcipVtc-uLZKcTEbdUmiAFsqfeZX46PgZ78vvChtcHdtwS6UA7r9BOkrJUl6sop2cdKQ/s1600-h/DSC05460.JPG"><img style="cursor: pointer; width: 295px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnVhFx38D_gGqbaaD2JP2nx51EWHWlXpOWfQlS-w4iiG3f0AYahoypEVslsoq4rnFVfrl9Q2YcipVtc-uLZKcTEbdUmiAFsqfeZX46PgZ78vvChtcHdtwS6UA7r9BOkrJUl6sop2cdKQ/s320/DSC05460.JPG" alt="" id="BLOGGER_PHOTO_ID_5334196811396481442" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The Yellowtail Fillet, on the other hand, was much less spectacular. Nevertheless, our sides, Grilled Eringi Mushroom and Grilled Potato served with fresh butter were delish!</span><span style=";font-family:trebuchet ms;font-size:85%;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHjeIUGrRUmnLQuX2VluNG5lU7PH1HLeM8RzeF6bLwte8Ichdua-KL0JfRGMYEAaz2i_R21YR13YmxjuWbxeyN75O_o9FST-ik-a6OGKAq4JYGEA2KSGiVuS0GkdjqRFAO2KrrbheMmI/s1600-h/DSC05459.JPG"><img style="cursor: pointer; width: 290px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHjeIUGrRUmnLQuX2VluNG5lU7PH1HLeM8RzeF6bLwte8Ichdua-KL0JfRGMYEAaz2i_R21YR13YmxjuWbxeyN75O_o9FST-ik-a6OGKAq4JYGEA2KSGiVuS0GkdjqRFAO2KrrbheMmI/s320/DSC05459.JPG" alt="" id="BLOGGER_PHOTO_ID_5334197142735022242" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >As we happy awaited the other dishes, the waiter came by, inviting us to participate in the traditional Japanese </span><span style=";font-family:trebuchet ms;font-size:85%;" >chant praying for health and wellness. Clap. Clap. Clap-clap-clap. “Remember, 3 times,” he says. The chefs form a line behind the bar, and begin their chant. The customers join in, and suddenly, the room is instilled with a warm festivity.</span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><br />At last, the Wagyu Beef and Tsukune Ground Chicken skewers arrive. The Wagyu, superior to the Tsukune, m</span><span style=";font-family:trebuchet ms;font-size:85%;" >elted like butter, and the Kaku Ni, Berkshire pork belly simmered in broth was unbelievably juicy, leaving remnants of the aroma lingering in my mouth.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FUok8Em_eSSRyWPt23ECrPbXpsULVzayvZqyFYU75O7ib4cdyKi5B7ZBksD2TdU7QeDzp7uxBC8rhKEkmuxAJMqyg_S9dOpmWk6JK1mwd9vp6pxktAUf1T8Co_eIXZeNn1y-opzW_Cc/s1600-h/DSC05463.JPG"><img style="cursor: pointer; width: 276px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FUok8Em_eSSRyWPt23ECrPbXpsULVzayvZqyFYU75O7ib4cdyKi5B7ZBksD2TdU7QeDzp7uxBC8rhKEkmuxAJMqyg_S9dOpmWk6JK1mwd9vp6pxktAUf1T8Co_eIXZeNn1y-opzW_Cc/s320/DSC05463.JPG" alt="" id="BLOGGER_PHOTO_ID_5334196472112519634" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgO0CvSOHx3AAtSjD_z7n1S0yRV9zfk-7RrDhkS7wEgvQlELkOUz-OUFegmBG3YDFMXhETTy2_qdELms_o5Orb0thMsXQAEKqlVvvPwTtoA0XCYW1mRdOwXVQXK02zuzUo2Xd6dnl3U4/s1600-h/DSC05461.JPG"><img style="cursor: pointer; width: 277px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgO0CvSOHx3AAtSjD_z7n1S0yRV9zfk-7RrDhkS7wEgvQlELkOUz-OUFegmBG3YDFMXhETTy2_qdELms_o5Orb0thMsXQAEKqlVvvPwTtoA0XCYW1mRdOwXVQXK02zuzUo2Xd6dnl3U4/s320/DSC05461.JPG" alt="" id="BLOGGER_PHOTO_ID_5334196632466312658" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >On our way out, we were asked to pound some fresh mochi in a large mortar. (Mochi is a Japanese dessert made of glutinous rice, often served with kinako powder).<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wRi5YkgmJiO6WdkmLMqdYJvPrluqOx4Dh7u2Kx6nQqU6anHLFiHUSG15uIC-VmU6fjrg19TZkiAY52e7G7UsfdqfmowRKPMFa5NSYsMEbwBhH-CjSZr6ics1oflDLjHvc6qD7BksLNA/s1600-h/DSC05465.JPG"><img style="cursor: pointer; width: 295px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wRi5YkgmJiO6WdkmLMqdYJvPrluqOx4Dh7u2Kx6nQqU6anHLFiHUSG15uIC-VmU6fjrg19TZkiAY52e7G7UsfdqfmowRKPMFa5NSYsMEbwBhH-CjSZr6ics1oflDLjHvc6qD7BksLNA/s320/DSC05465.JPG" alt="" id="BLOGGER_PHOTO_ID_5334196283173164962" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The food is fresh and the experience engaging, but when the chants and ceremonies end, and the cheery waiter sets the bill on your table (followed by a loud “Arigato-gozaimasu”) you can’t help but wonder, were the festivities tonight worth the hefty price tag?<br /><br /><br /><span style="font-style: italic;">Inakaya</span><span style="font-style: italic;"><br /></span><span style="font-style: italic;">231 W 40th St</span><br /><span style="font-style: italic;">New York, NY 10018</span><br /><span style="font-style: italic;">(212) 354-2195</span><br /></span></div>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com1tag:blogger.com,1999:blog-8590513878834377306.post-41530324192847768312009-04-13T00:36:00.023-04:002009-05-27T15:18:55.424-04:00Caracas Arepas Bar<span style=";font-family:trebuchet ms;font-size:85%;" >Straight from Venezuela, Caracas Arepas Bar has become the destination for those reminiscing on the summer days of the latin trucks at the Red Hook Ball Fields. Arepas, a staple in Venezuelan food, are fried or baked corn pancakes filled with various combinations of meats and sauces. At Caracas Arepas Bar, you can get them to go at the pick-up joint next door to the restaurant, similar to Cafe Habana's setup. The restaurant itself is tiny as well, but full of the hip, Latin flavor emanating from the streets of Caracas. </span><br /><br /><span style=";font-family:Trebuchet MS;font-size:85%;" >Restaurant: <span style="color: rgb(255, 204, 102);">Caracas Arepas Bar</span></span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" >Rating: <span style="color: rgb(255, 204, 102);">♔♔♔</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjjbbS9fmafcP2-GtoxD-2ZYvbCfWEsdqYNffiqDfCx8t7gYZYib1waF_gNwXTMMTjBXegvCziUukumoxlmQzZzzM9RaEik-EfXrjuMpl4bYdW34F50JDEx6tRA8_B2YRwUv4kNj8Wuk/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5326156820699820130" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjjbbS9fmafcP2-GtoxD-2ZYvbCfWEsdqYNffiqDfCx8t7gYZYib1waF_gNwXTMMTjBXegvCziUukumoxlmQzZzzM9RaEik-EfXrjuMpl4bYdW34F50JDEx6tRA8_B2YRwUv4kNj8Wuk/s320/2.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGpjrEa_QWIlbT1dXEYDJMoLBMCC8Du3pJJXKOLij0hubfXqX6enupIMNFquaITMpv7Ybu-RR9GFoyQhXyTppX3laPpNbJ8QSlGzrhyphenhyphensZKJMfKkxpuAlDMZ-uiEcrJ-ZZy4REbfjXAaE/s1600-h/0.JPG"><img id="BLOGGER_PHOTO_ID_5326157330976497698" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGpjrEa_QWIlbT1dXEYDJMoLBMCC8Du3pJJXKOLij0hubfXqX6enupIMNFquaITMpv7Ybu-RR9GFoyQhXyTppX3laPpNbJ8QSlGzrhyphenhyphensZKJMfKkxpuAlDMZ-uiEcrJ-ZZy4REbfjXAaE/s320/0.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >To start, we ordered the Guasacaca and Chips, which are essentially Venezuelan style guacamole with fried taro chips. As expected, the combination of the crisp taro chips, which have a thicker consistency, with the creamy guacamole tasted muy delicioso.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-gqRdsjRC1n2KFgWFYGr7IDouqUZAPtKW22FLmHgtth9YQ9-dzrbGH1TqgulvmD3f81Aa0k_mW6xD6U5sKtYaTLPt4mvF3gwo_weq1Cend8veBXYoYVtJpaZtikzPsnNuhDn8x5W1dI/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5326156549378216882" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-gqRdsjRC1n2KFgWFYGr7IDouqUZAPtKW22FLmHgtth9YQ9-dzrbGH1TqgulvmD3f81Aa0k_mW6xD6U5sKtYaTLPt4mvF3gwo_weq1Cend8veBXYoYVtJpaZtikzPsnNuhDn8x5W1dI/s320/3.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >This next appetizer, the Tostones Mochimeros, is a must-order item for all. The green plantains are fried and topped with a mojito mayo sauce, a squeeze of lemon, and Venezuelan style fluffy white cheese. The crumbly rich cheese tasted wonderful with the zesty mayo and crisp plaintain chips.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62lT91L6Ii8FBk_fqOgApDl54ez4xR5IxkvXrNJFftRJObnCXls1IA5mshMQIweUv-S6I73X-XDpoYdJUziDIeU_ZFm9twWwLECLivOgd1PFcyGdPACVnuR6nB_zEzF3UlratHSPIxoI/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5326156094692006914" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62lT91L6Ii8FBk_fqOgApDl54ez4xR5IxkvXrNJFftRJObnCXls1IA5mshMQIweUv-S6I73X-XDpoYdJUziDIeU_ZFm9twWwLECLivOgd1PFcyGdPACVnuR6nB_zEzF3UlratHSPIxoI/s320/4.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Now to the arepas! The one below is La de Pernil, which consisted of roasted pork shoulder with tomato slices in a spicy mango sauce. The arepa was bursting with flavor, as the tender pork slices melted in my mouth. The mango sauce gave a nice kick to the dish.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlveMqt_D0Vb5dOpc3xi4MYhN0afn4z3uC-MNqHdUrFQH7Dh072mOpuI-mxCduE4MOKUYLAvbgroyLQgCiq47xfXu0F2j9e6T1U6SBJOxE43bNYtQv0m3AvPffzanSLqixBDH-Q5hlQV4/s1600-h/5.JPG"><img id="BLOGGER_PHOTO_ID_5326155904162722050" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlveMqt_D0Vb5dOpc3xi4MYhN0afn4z3uC-MNqHdUrFQH7Dh072mOpuI-mxCduE4MOKUYLAvbgroyLQgCiq47xfXu0F2j9e6T1U6SBJOxE43bNYtQv0m3AvPffzanSLqixBDH-Q5hlQV4/s320/5.JPG" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Then there's La Mulata, with grilled white cheese, jalapenos (warning: ultra spicy), sauteed red peppers, fried sweet plantains, and black beans. This combination was very interesting. The creamy white cheese melted into the extremely hot jalapenos, but balanced by the sweetness of the fried plantains. I highly recommend La Mulata for the adventurous!</span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5hH90Gb64fP-p1ip3nD3gRdHHkpzPlwzgL6DwZ0oFQa81eASpcRlsDgRSNQ3GY8NzYZc523jeRxbx9EZHRsg0Y25jWImFR7beZB_oMVKesDrYyz1zFQtTQgaup8ElDwhyH4VQWXgIQE/s1600-h/6.JPG"><img id="BLOGGER_PHOTO_ID_5326155761098927170" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5hH90Gb64fP-p1ip3nD3gRdHHkpzPlwzgL6DwZ0oFQa81eASpcRlsDgRSNQ3GY8NzYZc523jeRxbx9EZHRsg0Y25jWImFR7beZB_oMVKesDrYyz1zFQtTQgaup8ElDwhyH4VQWXgIQE/s320/6.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >There are over a dozen flavors of arepas at Caracas Arepas Bar, so you might have to come a few more times to try them all. It certainly might be worth the trip, and it doesn't hurt that they are all under $7.50 each. Ole ole arepas!</span><br /><br /><em><span style=";font-family:trebuchet ms;font-size:85%;" >Caracas Arepas Bar</span></em><br /><em><span style=";font-family:trebuchet ms;font-size:85%;" >93 1/2 E 7th St<br /></span></em><em><span style=";font-family:trebuchet ms;font-size:85%;" >New York, NY 10009<br /></span></em><em><span style=";font-family:trebuchet ms;font-size:85%;" >(212) 529-2314</span></em><br /><a href="http://www.caracasarepabar.com/"><em><span style=";font-family:trebuchet ms;font-size:85%;" >www.caracasarepabar.com</span></em></a>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com1tag:blogger.com,1999:blog-8590513878834377306.post-68850814457781374332009-04-10T01:25:00.023-04:002009-05-27T15:15:43.411-04:00Ippudo<span style=";font-family:trebuchet ms;font-size:85%;" >Although ramen has been around for quite some time, a recent renewed interest has given rise to an explosion of new ramen spots popping up around the city. Many have been widely received, with one in particular that has consistently attracted long lines of ramen lovers craving some uber-rich pork broth. Though the buzz around Ippudo has held up fairly well, unfortunately, my experience can only be described at best, lackluster. </span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Restaurant: <span style="color: rgb(255, 204, 102);">Ippudo</span></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Rating: <span style="color: rgb(255, 204, 102);">♔</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcG3ROoyWVoAA8JEtjiKIz1hDy_nnUuGLnavfF3QKhXaG-OwD57d3eh08tiNUzfqcVDBW0-iJyVa2SUkcYmS52YdneuH4ectagTqhg-1i6g77Y2BmRVEXBtRRY7GB2-X_lFbiry-IB334/s1600-h/0.JPG"><img id="BLOGGER_PHOTO_ID_5326155420010187554" style="width: 240px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcG3ROoyWVoAA8JEtjiKIz1hDy_nnUuGLnavfF3QKhXaG-OwD57d3eh08tiNUzfqcVDBW0-iJyVa2SUkcYmS52YdneuH4ectagTqhg-1i6g77Y2BmRVEXBtRRY7GB2-X_lFbiry-IB334/s320/0.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Although the open kitchen allowed the experience of observing the chefs work the noodle stations, it seemed to be obscured by the dim lighting that permeated the interior of the restaurant.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5q5Qidg5gVPrECYNDAhYlcyUH07iO8qGAu8QonI4gWjsEoZEU_aleA4FY6ia0Y_VEQshwh9e5zUumcItNXxcX0HG_n_54ysYScirfaEksCovZnjJvK4w4LhBF1hXle7NU4DEaY0zrMQ/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5326155049581706898" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5q5Qidg5gVPrECYNDAhYlcyUH07iO8qGAu8QonI4gWjsEoZEU_aleA4FY6ia0Y_VEQshwh9e5zUumcItNXxcX0HG_n_54ysYScirfaEksCovZnjJvK4w4LhBF1hXle7NU4DEaY0zrMQ/s320/2.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >We started off with the Shishito, or Fried Green Peppers. Although the plate was a bit much to share for two, the peppers were crisp and surprisingly refreshing.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZJkBTD6GMAgo_LWeLxEIFA_-IHlHrk4ih88ifOp-rQ-C9LEQ15AGKc6tzlImXb8xld2nVM1_eAzpoZ3Tpla6ncKT2jgXgJAHGLt42x7pXgSdV6RwD9Khq3HCHyOILtARcsoTVArh_fo/s1600-h/1.JPG"><img id="BLOGGER_PHOTO_ID_5326155187816351618" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZJkBTD6GMAgo_LWeLxEIFA_-IHlHrk4ih88ifOp-rQ-C9LEQ15AGKc6tzlImXb8xld2nVM1_eAzpoZ3Tpla6ncKT2jgXgJAHGLt42x7pXgSdV6RwD9Khq3HCHyOILtARcsoTVArh_fo/s320/1.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The Oden was quite honestly the best dish of the night. The soft fish cake, turnip, and pork skewer were cooked in a rich, flavorful broth that preserved the essence of the pork. Umami!</span><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2CyVZ7gsxc8EIxJi_4y2iTpuHgkjTvxIzJWfdQdVPSeCcyMojHal8GDQvIfnDWU1A0wZ8trQ1vFwhvT0s_iv84tpWNdoZB0NEj0C0MjO2Pq9UN96iROdOKarWKjnRLIviG79hAhiRSE/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5326154784035226386" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2CyVZ7gsxc8EIxJi_4y2iTpuHgkjTvxIzJWfdQdVPSeCcyMojHal8GDQvIfnDWU1A0wZ8trQ1vFwhvT0s_iv84tpWNdoZB0NEj0C0MjO2Pq9UN96iROdOKarWKjnRLIviG79hAhiRSE/s320/3.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >We ordered two ramen - the Akamaru and the special, which consisted of a broth made from pork and chicken. The red miso paste in the Akamaru was a bit salty, especially in combination with the fatty pork broth. Ramen is usually cooked in a rich broth, but the soup in the Akamaru was almost too overbearing, leaving a greasy aftertaste. The noodles were also overcooked, losing the trademark chewiness of great ramen. </span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yObTyXxmjAoDVLK27S2mc1cOGllG26ADM5kOuwLJrUs9ca9rtEtHwzHwccGYzxIKhH9y-eVNuDR-4ZhOXDFluSUa4qWjKyZEi0ClsQsDaA6vm5SqcyYi6hP5o2OkMbmlks8dXiTHPFo/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5326154589230385554" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yObTyXxmjAoDVLK27S2mc1cOGllG26ADM5kOuwLJrUs9ca9rtEtHwzHwccGYzxIKhH9y-eVNuDR-4ZhOXDFluSUa4qWjKyZEi0ClsQsDaA6vm5SqcyYi6hP5o2OkMbmlks8dXiTHPFo/s320/4.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplYJHsFAcHK2ha4gXoY6phlL5-9OGzfJLN-VyRIxb4MUV_byTTfH43RaeB4jFaLrQP38IvEamRT3ckDXZNR8XNKG43V8tXJ_Q3V81_aLlrgjUGcDMq59AX0W2x3VZW_8sr8K3Egef9-o/s1600-h/5.JPG"><img id="BLOGGER_PHOTO_ID_5326154441372101330" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplYJHsFAcHK2ha4gXoY6phlL5-9OGzfJLN-VyRIxb4MUV_byTTfH43RaeB4jFaLrQP38IvEamRT3ckDXZNR8XNKG43V8tXJ_Q3V81_aLlrgjUGcDMq59AX0W2x3VZW_8sr8K3Egef9-o/s320/5.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The ramen special, in comparison, was much more balanced in flavor. Though the broth was also on the greasier side, the pork and chicken stock complemented the noodles well, and really was much more focused and less complicated than the Akamaru.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCMj6RhMh1hlXd4uWPnMd0IOn72zzvHsZeekrCtqhT1cRMMN8XzrpROqdZqOejyeTxQm-00A8dfRvqeBcRczsh2t-L8B3xCzwKuPhhFJSQZsj43l6XwHK6NuWqo86VeiI7dpTujTvMwM/s1600-h/6.JPG"><img id="BLOGGER_PHOTO_ID_5326154024917698226" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCMj6RhMh1hlXd4uWPnMd0IOn72zzvHsZeekrCtqhT1cRMMN8XzrpROqdZqOejyeTxQm-00A8dfRvqeBcRczsh2t-L8B3xCzwKuPhhFJSQZsj43l6XwHK6NuWqo86VeiI7dpTujTvMwM/s320/6.JPG" border="0" /></a> </div><br /><div></div><div><span style=";font-family:trebuchet ms;font-size:85%;" >All in all, I found the Oden at Ippudo to be excellent, and there are certainly many Ippudo fans out there. Nevertheless, when it comes to whether the ramen alone is worth the sometimes incredibly long lines, I remain on the sidelines. </span></div><div><br /></div></div><div><div><span style=";font-family:trebuchet ms;font-size:85%;" ><em>Ippudo</em></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>65 4th Ave</em></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>New York, NY 10003</em></span></div><div><span style=";font-family:trebuchet ms;font-size:85%;" ><em>(212) 388-0088</em></span></div></div>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com1tag:blogger.com,1999:blog-8590513878834377306.post-17738399409029414412009-04-06T22:04:00.030-04:002009-05-27T15:16:46.899-04:00Urubamba<span style=";font-family:trebuchet ms;font-size:85%;" >For those of you in search of authentic Peruvian food, look no further. Urubamba (say "ooh-lu-bahm-ba"!) is easily one of the best Peruvian restaurants in town. Many of my Manhattanite friends seem averse to the idea of traveling to Queens "just for food," but a trip to Jackson Heights is an eyeopening adventure for any true foodie. I first tried the amazing food at Inti Raymi, which merged with Urubamba last year. </span><br /><br /><p><span style=";font-family:trebuchet ms;font-size:85%;" >Restaurant: <span style="color: rgb(255, 204, 102);">Urubamba </span><br />Rating: <span style="color: rgb(255, 204, 102);">♔♔♔♔</span></span></p><p><span style=";font-family:trebuchet ms;font-size:85%;" >There isn't much about the decor, other than the huge sombrero sign in the back with "URUBAMBA" written out in big letters. But as you will discover, the food makes up for nearly everything else. Since dinner was just the two of us, we had to limit our orders to the must-have dishes, which consisted of a huge seafood platter and a traditional chicken dish.</span><br /></p><p><span style=";font-family:trebuchet ms;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5322933639061939826" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFNwM8xpOMqe2bRCDeo_SeGbi4fzd_XQah3AF6oZ21z1ru38tTajBMXQqMKI4WQ6OQsRFczhhTKC-vMC9NMHtP6yRpU0opFtdYFozKNxYkH3c07R7G38bqB_WxGjue10o2ALybRFy900/s320/0.JPG" border="0" /></span><br /></p><p><span style=";font-family:trebuchet ms;font-size:85%;" >Piqueo del Mar is a large platter of fried calamari, tostones, ceviche of shrimp and fish, mussels, yucca fries, and the irresistible Tiradito, slices of raw white fish, marinated in lime juice, aji amarillo paste, and cilantro.</span><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmeGVDG6fFLJRFkiQLTIJC9VgfUtaVV7ukNe40T6O5un-aFFaMr40mf_XgzeYqFGsFkXybdyvYi9ATUDG_WL54lPYykzVcTwHe5NuTJH_IrRQFWfKtRqfpniq-i01hBwoU0bHL2hCUeo/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5322934058186843394" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmeGVDG6fFLJRFkiQLTIJC9VgfUtaVV7ukNe40T6O5un-aFFaMr40mf_XgzeYqFGsFkXybdyvYi9ATUDG_WL54lPYykzVcTwHe5NuTJH_IrRQFWfKtRqfpniq-i01hBwoU0bHL2hCUeo/s320/2.JPG" border="0" /></a><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >There is really no other way to describe the tiradito other than divine. The tanginess of the lime juice gives a perfect kick to the tenderness of the fish. Along the left side of the dish are extremely large kernels of corn, which are native to Peru. Peruvian cuisine is based heavily on corn and potatoes, and there are apparently hundreds of varieties in different regions. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeFd8KhDRFeEnRSPDrAXNqpRSav1dw0qawNMgifNmhZmMuqEcjoNHp04r6aTZRbNASQyO3gSSVHa8eNai_7rEGMKjGtoj6aa0Zx2oWkW3ZIblMkZiDuOIIdZhd7VeOWu79AIWHa78aXI/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5322935691027169330" style="width: 240px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeFd8KhDRFeEnRSPDrAXNqpRSav1dw0qawNMgifNmhZmMuqEcjoNHp04r6aTZRbNASQyO3gSSVHa8eNai_7rEGMKjGtoj6aa0Zx2oWkW3ZIblMkZiDuOIIdZhd7VeOWu79AIWHa78aXI/s320/3.JPG" border="0" /></a><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >For the entree, we had the Aji de Gallina. Tender chicken strips and potato cubes are cooked in a creamy, bright-orange aji sauce with aromatic spices. A hardboiled egg, cut into halves, rests on the dish. The entree looks simple, but the rich, flavorful sauce undoubtedly requires several hours of concocting. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFTglO-yr9s5Z_AP-LOCeWLRi9gBu79Q8eAUO1PVz-5lZw1F_hQNGvo0-g4fDwjd52OLvJ75TJ3krE_3Vn_Rkw5skORypz_Ck3SLczlLViCRAQ8Sexs0Pe4ba1dcFgbKAWqgPSCQenqE/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5322935092243099634" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFTglO-yr9s5Z_AP-LOCeWLRi9gBu79Q8eAUO1PVz-5lZw1F_hQNGvo0-g4fDwjd52OLvJ75TJ3krE_3Vn_Rkw5skORypz_Ck3SLczlLViCRAQ8Sexs0Pe4ba1dcFgbKAWqgPSCQenqE/s320/4.JPG" border="0" /></a><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Urubamba is one of those places that I would take friends from out of town, not only to show them the Jackson Heights neigborhood, but also to take them on a culinary adventure. You can follow this lady's adventures here at </span><a href="http://queens.about.com/od/eatingout/a/latinoeats.htm"><span style=";font-family:trebuchet ms;font-size:85%;" >http://queens.about.com/od/eatingout/a/latinoeats.htm</span></a><span style=";font-family:trebuchet ms;font-size:85%;" > </span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Or, if you're up to it, you can always write your own.</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>Urubamba</em></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>86-20 37th Ave</em></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>Jackson Heights, NY 11372</em></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>(718) 672-2224</em></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-47687053968256144002009-04-04T14:25:00.038-04:002009-05-27T15:17:51.429-04:00Rice<span style=";font-family:trebuchet ms;font-size:85%;" >Located on a short block on 28th street, Curry Hill is home to several Indian restaurants, one of which is not entirely so but rather, a hodgepodge of different ethnicities united by one common theme. That is, rice. The concept of the restaurant is very interesting, as entrees are served with a choice of rice among 10 different types. Lebanese, Jasmine, Bhutanese, Green/Parsley, just to name a few. All are quite tasty, and exude a specific aroma. </span><span style=";font-family:trebuchet ms;font-size:85%;" >For the penny pinchers, price points are more than reasonable. The space is also timingly reminiscent of scenes in Slumdog Millionaire, with the straw rice bags as light covers hanging above the small wooden tables. </span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Restaur</span><span style=";font-family:trebuchet ms;font-size:85%;" >ant: <span style="color: rgb(255, 204, 51);">Rice</span></span><span style="color: rgb(255, 204, 51);"> </span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Rating:</span> <span style="color: rgb(255, 204, 51);">♔</span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJDiPLnAoe4WGFIBgn6qYyMQNKe4LL5IM1fINhFKj-VVmA0lyIJMexJYIM2hIBiOPAEKby_TCb3R-ggs75W1K3VXRMrIcx2iLaW72BSsE9CyUvBK59QS4SRkmmm4-Mve_pPqE3ZHl58Q/s1600-h/0.JPG"><img id="BLOGGER_PHOTO_ID_5321782754545148114" style="width: 290px; height: 218px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJDiPLnAoe4WGFIBgn6qYyMQNKe4LL5IM1fINhFKj-VVmA0lyIJMexJYIM2hIBiOPAEKby_TCb3R-ggs75W1K3VXRMrIcx2iLaW72BSsE9CyUvBK59QS4SRkmmm4-Mve_pPqE3ZHl58Q/s320/0.JPG" border="0" /></a> </span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >We started off with a pitcher of mojito for the table. Many restaurants typically add too much sugar in their drinks, and I was pleasantly surprised by a slight hint of sweetness in Rice's mojito.</span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-XrtWkW2A0SdXaG67bkClTDMS4E8Dkm4_N5ZtlBsIHAKFeGsHvje4xzLmg3MsqHMAwk299eduG67IIZDo-iMXAbvIjJmUYZvYSdW9wF93ZicauU_6GDreLfGEVts1xFPh1J3adlYhP8/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5321783094480567730" style="width: 290px; height: 228px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-XrtWkW2A0SdXaG67bkClTDMS4E8Dkm4_N5ZtlBsIHAKFeGsHvje4xzLmg3MsqHMAwk299eduG67IIZDo-iMXAbvIjJmUYZvYSdW9wF93ZicauU_6GDreLfGEVts1xFPh1J3adlYhP8/s320/2.JPG" border="0" /></a></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >For starters, we ordered the Lotus root chips with spicy mayo sauce, which were delightfully crunchy. The spicy mayo warmed up our palates, preparing us for our next dish, Spinach riceballs.The riceballs were lightly fried and served with salsa. The rice balls were cooked well, but the combination with the salsa didn't seem like the best choice.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtGCyfaZ7m9GyVNFpMVCgC_-qI3IDLkLXSTIXxK04EwfYwku7m5ZZ193NDDqn3hHeaZaHq4rm9U6D44-lThWYVOHIOg333Tr_aUruCgevxTRiRUz-DXLwbxsjl7ZMNf0PWVUpz9ByZ4U/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5321783314052802290" style="width: 287px; height: 230px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtGCyfaZ7m9GyVNFpMVCgC_-qI3IDLkLXSTIXxK04EwfYwku7m5ZZ193NDDqn3hHeaZaHq4rm9U6D44-lThWYVOHIOg333Tr_aUruCgevxTRiRUz-DXLwbxsjl7ZMNf0PWVUpz9ByZ4U/s320/3.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Next, we shared a large order of the Vegetarian meatballs, my absolute favorite dish, on a side of green rice. The "meatballs" are essentially creamy tofu balls served with a hot sauce that might burn your tongue if you're not careful. The green rice was infused in spinach and parsley to get its beautiful forest green color. I highly recommend this dish.</span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4nwPSgLADdqBK3bjFvFF_FwUXguM3yaU4Ce3ge2rwK4Bt3GiXaIlbYpt6CjmJvEU_A9baW5jIsIOBKyJjSiceCuA_0TejdOMg9lX4ySq1R3Yf0w-tNzRl73n0CXPmIOaQfbHIADT-JM/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5321783515699944882" style="width: 287px; height: 212px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4nwPSgLADdqBK3bjFvFF_FwUXguM3yaU4Ce3ge2rwK4Bt3GiXaIlbYpt6CjmJvEU_A9baW5jIsIOBKyJjSiceCuA_0TejdOMg9lX4ySq1R3Yf0w-tNzRl73n0CXPmIOaQfbHIADT-JM/s320/4.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYh0UsynUxEe1TVsu2ZHENm0iPvIZKEUsjDJ3NO-jv8PToWa6CoFD7xp9JHZEu52wh23ecOjy3Q-o9hA7wPSHn_TehYabVQmezYE0zgvmJHk8y7Ny1bSZfijef7Z5lkfRrON4Myjydnao/s1600-h/5.JPG"></a></span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" >My friend ordered the Jerk chicken wings on a bed of Lebanese rice, which is so deliciously buttery. The rice is cooked in butter, along with crunchy bits of vermicelli tossed into the combination. </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYh0UsynUxEe1TVsu2ZHENm0iPvIZKEUsjDJ3NO-jv8PToWa6CoFD7xp9JHZEu52wh23ecOjy3Q-o9hA7wPSHn_TehYabVQmezYE0zgvmJHk8y7Ny1bSZfijef7Z5lkfRrON4Myjydnao/s1600-h/5.JPG"><img id="BLOGGER_PHOTO_ID_5321783987634551970" style="width: 292px; height: 207px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYh0UsynUxEe1TVsu2ZHENm0iPvIZKEUsjDJ3NO-jv8PToWa6CoFD7xp9JHZEu52wh23ecOjy3Q-o9hA7wPSHn_TehYabVQmezYE0zgvmJHk8y7Ny1bSZfijef7Z5lkfRrON4Myjydnao/s320/5.JPG" border="0" /></a><br /><span style=";font-family:Trebuchet MS;font-size:85%;" >Rice has a large variety of entrees, ranging from ratatouille and baked chili beans to Indian curry and jerk chicken wings. The restaurant certainly introduces a very interesting concept, and would be a great place for friends to catch up over a casual, cozy dinner. </span><span style=";font-family:Trebuchet MS;font-size:85%;" >One last of piece of advice: Gobble up the rice crispies, but stay away from the affogato :)</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDetICWvmQoVuVXWiGAZXwiW2NRlEe03AklXyeENur8r6Sz3BQiIfdDTlQrsS7ONf37tFEluiPFnxbxgfr4Y56SVUbz3S3hd0pr_U7wp1WCu6VRs3nPyDbtPJwPh-hug9_95qFXZeK9dk/s1600-h/6.JPG"><img id="BLOGGER_PHOTO_ID_5321784546384972930" style="width: 182px; height: 255px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDetICWvmQoVuVXWiGAZXwiW2NRlEe03AklXyeENur8r6Sz3BQiIfdDTlQrsS7ONf37tFEluiPFnxbxgfr4Y56SVUbz3S3hd0pr_U7wp1WCu6VRs3nPyDbtPJwPh-hug9_95qFXZeK9dk/s320/6.JPG" border="0" /></a></span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ></span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ><em>Rice</em></span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ><em>115 Lexington Avenue</em></span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ><em>NY, NY 10016</em></span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ><em>(212) 686-5400</em></span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ><a href="http://www.riceny.com/"><em>www.riceny.com</em></a></span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com1tag:blogger.com,1999:blog-8590513878834377306.post-11164859063250483522009-04-01T11:45:00.063-04:002009-05-27T15:19:11.720-04:00Naya Mezze & Grill<span style=";font-family:trebuchet ms;font-size:85%;" >One of the best things about living in New York is having the luxury of choosing among a plethora of authentic cuisines. A </span><span style=";font-family:trebuchet ms;font-size:85%;" >friend recently introduced me to what he claimed as "one of the best" Lebanese restaurants in the city. Though I have not been to many Lebanese restaurants, this little Midtown gem certainly caught my eye (and stomach, of course).</span><br /><div><br /><div><span style=";font-family:Trebuchet MS;font-size:85%;" >Featured Restaurant: <span style="color: rgb(255, 204, 102);">Naya Mezze & Grill</span></span> </div><div><span style=";font-family:Trebuchet MS;font-size:85%;" >Rating: <span style="color: rgb(255, 204, 51);"><span style="color: rgb(255, 204, 102);">♔♔♔</span></span></span></div><br /><div><span style=";font-family:Trebuchet MS;font-size:85%;" >Hidden among the construction and furniture stores on a fairly busy avenue lies Naya Mezze & Grill, a chic, 6-month old establishment specializing in authentic Lebanese cuisine. The space is illuminated with bright lights peering through the symmetrical, mini-triangular carve-outs in the walls. White, square booths line neatly against both walls, and as my friend so aptly described, there is a certain "gloss" to this place. The narrow hallway leads to a private party room in the back, which is cleverly played up with two beautiful chandeliers. </span></div><div><div><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCEJ2GO78ca1DI5R2TggqlQyyVu3QOba7zcpx5yCsWwWaFfqXwDY54MNZsZZ8gBtlrANyj8xF-PqA7m1MpyJcACYFC1XckH6AumhlPj1jIgCEGYDEp8SgH68Q9q5ac14b7t2VdFi7saM/s1600-h/0.JPG"><img id="BLOGGER_PHOTO_ID_5320908937514406834" style="width: 213px; height: 312px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCEJ2GO78ca1DI5R2TggqlQyyVu3QOba7zcpx5yCsWwWaFfqXwDY54MNZsZZ8gBtlrANyj8xF-PqA7m1MpyJcACYFC1XckH6AumhlPj1jIgCEGYDEp8SgH68Q9q5ac14b7t2VdFi7saM/s320/0.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2x76El59Cqw7pjHvJAI3V4CO09DXjpwZUakMNddN6KXu7-JQX_GMu8B5sbl4TnKg-ivKNLBqQswC6d7kLGrS_hkcIWJxDbD5dcxq-H1GI-fzxz-TTBlh_MSOaGhjA3a6oaqMAX4VfqVw/s1600-h/8.JPG"><img id="BLOGGER_PHOTO_ID_5320909090725837250" style="width: 223px; height: 312px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2x76El59Cqw7pjHvJAI3V4CO09DXjpwZUakMNddN6KXu7-JQX_GMu8B5sbl4TnKg-ivKNLBqQswC6d7kLGrS_hkcIWJxDbD5dcxq-H1GI-fzxz-TTBlh_MSOaGhjA3a6oaqMAX4VfqVw/s320/8.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Our dinner started off with the house appetizer, freshly toasted pita chips with a side of green olives and a sesame, black olive paste.</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__Yb1aqbqOzSMFEtuM9S11-waSFpjLez7Qw6NBfsQPvohbQH0DmR_IZ-yR9jK7Knv2Xq26L5ZeQUXtafa83HvN3qsqWusd2m7u1wgYe6gH2HU9FHbH8CtrUGfk-K6zYR4r5SwerRN4Dw/s1600-h/1.JPG"><img id="BLOGGER_PHOTO_ID_5320909166935314082" style="width: 320px; height: 153px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__Yb1aqbqOzSMFEtuM9S11-waSFpjLez7Qw6NBfsQPvohbQH0DmR_IZ-yR9jK7Knv2Xq26L5ZeQUXtafa83HvN3qsqWusd2m7u1wgYe6gH2HU9FHbH8CtrUGfk-K6zYR4r5SwerRN4Dw/s320/1.JPG" border="0" /></a><br /></div><div><span style=";font-family:trebuchet ms;font-size:85%;" >We ordered a series of appetizers or "mezze" in Lebanese. The first was the Tabboule, with fresh parsley tossed in mint, bulgur, tomatoes, onions, and olive oil. The Tabboule was an extremely refreshing dish, as it cleansed our palates and prepared us for the richer dishes ahead.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdy2VLuTZ9CgPMBgYN0Vx84za1txlL0zTeKB2GRfMnCX3YmSQEEeI99ehd-m87eQkgsXtAmOhvaa3ROlsbECR_xTro5IRYuCE02wEkNHauGPjVg7IUHO6h9u2s1NSN5xCDXXJwKeaGjoM/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5320909607377276370" style="width: 292px; height: 217px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdy2VLuTZ9CgPMBgYN0Vx84za1txlL0zTeKB2GRfMnCX3YmSQEEeI99ehd-m87eQkgsXtAmOhvaa3ROlsbECR_xTro5IRYuCE02wEkNHauGPjVg7IUHO6h9u2s1NSN5xCDXXJwKeaGjoM/s320/3.JPG" border="0" /></a></div><div><span style=";font-family:trebuchet ms;font-size:85%;" >Next, we had the Fried Kibbe, beef dumplings stuffed with minced meat and pignoli. The texture of the kibbe was similar to falafels, but softer and more moist, and the yogurt sauce added an interesting element to the flavor combination. </span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXEiI5qSuJv7tOc2PK93yVf6GdbrXuM8Zr8klslStfxo2pG5qAarVw_BXULvCkc83b5Tcx4LpDwJEcD29tmCddpY8dpuFFLJSFdB74NaQWjR34Dg0fYOF1ZBQYBzpvcWqn7AGq1rdIeY/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5320910334451906562" style="width: 292px; height: 207px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXEiI5qSuJv7tOc2PK93yVf6GdbrXuM8Zr8klslStfxo2pG5qAarVw_BXULvCkc83b5Tcx4LpDwJEcD29tmCddpY8dpuFFLJSFdB74NaQWjR34Dg0fYOF1ZBQYBzpvcWqn7AGq1rdIeY/s320/4.JPG" border="0" /></a> </div><div><span style=";font-family:Trebuchet MS;font-size:85%;" >According to my friend, most of the restaurants in the city that serve grape leaves get them in cans from the Middle East. The Grape Leaves at Naya are freshly rolled in house and stuffed with parsley, onion, tomato, and rice. Though the grape leaves tasted fresh and tender, the flavor was a bit too salty to my liking.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bS0sBoD6Hox7x2BYpFpPxqHto8itMPUfvCWtBt3h1VKOnJnMmYqD41MTL8OLJde0vLljHLro5AMANsGEcJWE3wOm028FZAMqrGOEGavphA46A0HvGSuVbrX33s_kMUqDlmxpgvGT0zo/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5320911356042143682" style="width: 292px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bS0sBoD6Hox7x2BYpFpPxqHto8itMPUfvCWtBt3h1VKOnJnMmYqD41MTL8OLJde0vLljHLro5AMANsGEcJWE3wOm028FZAMqrGOEGavphA46A0HvGSuVbrX33s_kMUqDlmxpgvGT0zo/s320/2.JPG" border="0" /></a> </div><div><span style=";font-family:trebuchet ms;font-size:85%;" >This next dish was my absolute favorite! Batata Harra, which are spicy potato cubes fried and sauteed in vinegar, Tabasco sauce, and coriander. The tanginess of the vinegar and Tabasco did wonders for me, and<em> </em>I suppose one could essentially call these Lebanese fries?</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8Fjpe7tMiizD7ixSY-Pr8Y2OYeryXcyoU-PAEEUc_wruHrLe4U67BDtLJTxXlPmjltKMEL5OAtFMFQ5RtnoIo7c0yyuk9dhbOnEIBZb4BFJE6QAQXK7jpirRaG861afr_kPNE4nT5Ww/s1600-h/6.JPG"><img id="BLOGGER_PHOTO_ID_5320923684037476626" style="width: 290px; height: 256px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8Fjpe7tMiizD7ixSY-Pr8Y2OYeryXcyoU-PAEEUc_wruHrLe4U67BDtLJTxXlPmjltKMEL5OAtFMFQ5RtnoIo7c0yyuk9dhbOnEIBZb4BFJE6QAQXK7jpirRaG861afr_kPNE4nT5Ww/s320/6.JPG" border="0" /></a></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" >For our entree, we ordered the Chicken Shish Taouk, which I strongly recommend for the garlic lovers out there. The tender chicken kebab cubes (served without the sticks) are accompanied by roasted vegetables, tabboule, Lebanese rice, and a beautifully white, buttery garlic sauce. The Lebanese rice is also cooked in butter with flaky vermicelli pieces. The dish was very flavorful and vibrant, and was all in all, a fabulous choice. </span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrg7kaoT7jhpk-Tc7qBbOQk3CGZDtUEDoVVOkxYRoasPfG7AugDxLiedG71UlfmE09WFgkbzNfo6rqF8zYkSDN-Ya3b9pfkMeQ8uANuACsAp7-L5HQXAWzm6-9JXqDJQswhXXJRdcsVNM/s1600-h/7.JPG"><img id="BLOGGER_PHOTO_ID_5320910578176997682" style="width: 291px; height: 225px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrg7kaoT7jhpk-Tc7qBbOQk3CGZDtUEDoVVOkxYRoasPfG7AugDxLiedG71UlfmE09WFgkbzNfo6rqF8zYkSDN-Ya3b9pfkMeQ8uANuACsAp7-L5HQXAWzm6-9JXqDJQswhXXJRdcsVNM/s320/7.JPG" border="0" /></a><br /><br /></span></div><div></div><div></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" >If you've never had Lebanese cuisine and are curious to try, I would definitely recommend Naya Mezze & Grill. A special thanks to </span><span style=";font-family:Trebuchet MS;font-size:85%;" >Said for introducing me to this place!<br /><br /></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ><em>Naya Mezze & Grill</em></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ><em>1057 Second Avenue</em></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ><em>New York, NY 10022</em></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ><em>(212) 319-7777</em></span></div></div></div></div></div></div></div></div></div>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-59743410132447736752009-03-24T21:39:00.004-04:002009-05-27T15:18:25.063-04:00Park Avenue Winter (Spring/Summer/Autumn)<span style="font-size:85%;"><span style="font-family:trebuchet ms;">As part of celebrating its appearance on last week's<span style="font-style: italic;"> Gossip Girl</span>, this rustic American restaurant (designed by AvroKO, who wondrously transforms its interior every season) offered a complimentary meal to <span style="color: rgb(255, 0, 0);">women of any age dressed in a schoolgirl uniform</span>. Needless to say, I dressed appropriately for the occasion and enjoyed a fabulous meal at the Upper East Side establishment run by Executive Chef Craig Koketsu</span><span style="font-family:trebuchet ms;"> (fans, </span></span><a href="http://www.rainerhosch.com/index.php#mi=2&pt=1&pi=10000&s=2&p=5&a=0&at=0"><span style="color: rgb(255, 255, 153);font-family:trebuchet ms;font-size:85%;" >click here</span></a><span style=";font-family:trebuchet ms;font-size:85%;" >).<br /><br /><strong>Featured Restaurant:</strong> <strong><span style="color: rgb(255, 204, 102);">Park Avenue Winter (Summer/Spring/Autumn)</span><br />Rating: </strong></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><strong><span style="color: rgb(255, 204, 102);">♔</span><span style="color: rgb(255, 204, 102);">♔</span><span style="color: rgb(255, 204, 102);">♔</span></strong></span></span><span style="font-size:85%;"><br /></span><span style="font-size:85%;"><br /></span><span style=";font-family:trebuchet ms;font-size:85%;" >Park Avenue Winter pays homage to classic, rustic American fare, with its wintry landscape and professionally executed dishes. As the centerpiece of the restaurant, t</span><span style=";font-family:trebuchet ms;font-size:85%;" >he main dining room is adorned with crystal chandeliers and connected to a narrow hallway leading to a more intimate dining room. </span><span style=";font-family:trebuchet ms;font-size:85%;" >Service was unfortunately a bit spotty, but understandably so, since waiters were probably distracted by the large crowds of women dressed up as schoolgirls. It was an admirable, yet almost comical attempt in reenacting the UES scene. </span><br /><br /><span style=";font-family:Trebuchet MS;font-size:85%;" >Now to the food. We started off with the house fried parmesan croquettes. These crispy, bite-size delicacies melted in my mouth, with an empowering creaminess of the cheese filling. Great way to start off the night.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5mZngkVEKmi7RdF1PJfztoizxR4WuNgWWhyQvDdR_yFRvE_j7ps2ldFMS7XNZCig7AtaC6YStpr7juiTqKsUa9wtPoOAmbM_50qipRIA11FHTEjRLgnoEckumDi-pCGOdt8eUIARJYw/s1600-h/0.JPG"><span style=";font-family:trebuchet ms;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5317636526457988482" style="width: 320px; height: 146px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5mZngkVEKmi7RdF1PJfztoizxR4WuNgWWhyQvDdR_yFRvE_j7ps2ldFMS7XNZCig7AtaC6YStpr7juiTqKsUa9wtPoOAmbM_50qipRIA11FHTEjRLgnoEckumDi-pCGOdt8eUIARJYw/s320/0.JPG" border="0" /></span></a><br /><div><div><span style=";font-family:Trebuchet MS;font-size:85%;" >For the appetizers, we had the Sashimi of Hamachi and Porcini Ravioli. Adorned with passionfruit, cashews, and thin shavings of black truffle, the sashimi was both refreshing and invigorating.</span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkcXXmm5D5HMhc_OY7uQwV8IntnVHoFm8xNvuxX_PBwqT7zs3gqHIq9QtMLcEJxnc74V5FwrviyJ1vNqXXShKkN5n-KXZFCG2RW1-ZDlpoyuaYRgkeGrcPA0RD_5jneXBDnmpIcWlLGs/s1600-h/1.JPG"><span style=";font-family:Trebuchet MS;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5317636593641476226" style="width: 320px; height: 213px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkcXXmm5D5HMhc_OY7uQwV8IntnVHoFm8xNvuxX_PBwqT7zs3gqHIq9QtMLcEJxnc74V5FwrviyJ1vNqXXShKkN5n-KXZFCG2RW1-ZDlpoyuaYRgkeGrcPA0RD_5jneXBDnmpIcWlLGs/s320/1.JPG" border="0" /></span></a><span style=";font-family:Trebuchet MS;font-size:85%;" ><br />The ravioli with swiss chard, on the other hand, echoed the richness of the parmesan croquettes, as our palates indugled in the buttery gorgonzola cream.</span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2XMFDnyeRifEQ91DZ7X1I2huYnqdrytjg1uNqL_UALr9Sy0lAeMW77KWJEdGvLGSFbI-8LJH5292s8I1cmLYeIIywbRNRzHrP9XQt9I4x01tPZ1gmz6gvwkQ7cfoYJFnWY7FrA0byhA/s1600-h/2.JPG"><span style=";font-family:trebuchet ms;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5317636654475979986" style="width: 320px; height: 239px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2XMFDnyeRifEQ91DZ7X1I2huYnqdrytjg1uNqL_UALr9Sy0lAeMW77KWJEdGvLGSFbI-8LJH5292s8I1cmLYeIIywbRNRzHrP9XQt9I4x01tPZ1gmz6gvwkQ7cfoYJFnWY7FrA0byhA/s320/2.JPG" border="0" /></span></a><br /></div><div><span style=";font-family:trebuchet ms;font-size:85%;" >For the entrees, we both chose to go with fish. I had the Pan-Seared John Dory, lightly seasoned with black truffle and herbs. As expected, the fish was fresh and very tender, but it pales in comparison with the Dover Sole, which was absolutely amazing. </span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdh5r07WLXjlJw_il7cc39Ij7RibZbivsZnpG1r_KyxhsYGq-Bp51NSDO8oiTd0D5mjMCwNVZLNl1JrBd0MC2XUdf-yv1HQGtUSYZDlAoAkBhOn6p_Ib20mtrCpUp1k-7TkpCGAkiies/s1600-h/3.JPG"><span style=";font-family:trebuchet ms;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5317636723970329330" style="width: 320px; height: 204px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdh5r07WLXjlJw_il7cc39Ij7RibZbivsZnpG1r_KyxhsYGq-Bp51NSDO8oiTd0D5mjMCwNVZLNl1JrBd0MC2XUdf-yv1HQGtUSYZDlAoAkBhOn6p_Ib20mtrCpUp1k-7TkpCGAkiies/s320/3.JPG" border="0" /></span></a> </div><div><span style=";font-family:trebuchet ms;font-size:85%;" >Though the dish was extremely simple -- the dover sole served with a side of brown butter sauce and lemon -- the combination of these flavors were close to recreating those fireworks that Gus the mouse experienced in Ratatouille. The thin, lightly seared skin was full of flavor, while not too greasy, and the brown butter truly perfected the dish. </span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YLLXluBKj3s3qbTxUatrwygpzL8z9viK55Jd6TbZgFH351J5WcGyKDsxvDd_aIV0HhbDrwweBjnhVyoxubB6uO6jiuiU0dBGAZ_hGI7VMjMeoo8RKoLSGaYsQVD1IAK5Zm55MmB4Llw/s1600-h/4.JPG"><span style=";font-family:trebuchet ms;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5317636784400899938" style="width: 320px; height: 174px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YLLXluBKj3s3qbTxUatrwygpzL8z9viK55Jd6TbZgFH351J5WcGyKDsxvDd_aIV0HhbDrwweBjnhVyoxubB6uO6jiuiU0dBGAZ_hGI7VMjMeoo8RKoLSGaYsQVD1IAK5Zm55MmB4Llw/s320/4.JPG" border="0" /></span></a><br /></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" >To accompany the John Dory and the Dover Sole, we also ordered a side of Fried Cauliflower, which was crispy and delicious.</span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidC_Yr8IK8mqbRUkK0VuelHckSn00kt1lc-J94MvRB_Oor7iPHuNWUSjHoaTWKcpFKnDHxfZRp3xylbg3f1BVlQhBVVjTmwEfeMQBBA7CYJ9o-4vWsPsOHtS-QpwlwUbNLlMSQeJ4evk8/s1600-h/5.JPG"><span style=";font-family:trebuchet ms;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5317636875038260274" style="width: 320px; height: 218px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidC_Yr8IK8mqbRUkK0VuelHckSn00kt1lc-J94MvRB_Oor7iPHuNWUSjHoaTWKcpFKnDHxfZRp3xylbg3f1BVlQhBVVjTmwEfeMQBBA7CYJ9o-4vWsPsOHtS-QpwlwUbNLlMSQeJ4evk8/s320/5.JPG" border="0" /></span></a> </div><div></div><div><span style=";font-family:trebuchet ms;font-size:85%;" >And finally, dessert! I had The Chocolate Cube, which consisted of a tall, pointed cube filled with chocolate cake and mousse and served with chocolate sorbet. It seemed a bit bland in my opinion, as the chocolate flavors gradually became tart.</span></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNiMUNhcBXvntJEdBthhX8mU6AFzI3Qd64OxHZGydZI0C7xPwZ__py73VhcRjdSbCes7rsU2If49HnPlrKxpyH9s71-5dpb-8mbe35Ur-0yrs8v3X2WaevIls83FySfdRHJ5Nio8M7ss/s1600-h/6.JPG"><span style=";font-family:trebuchet ms;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5317636941307298434" style="width: 320px; height: 198px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNiMUNhcBXvntJEdBthhX8mU6AFzI3Qd64OxHZGydZI0C7xPwZ__py73VhcRjdSbCes7rsU2If49HnPlrKxpyH9s71-5dpb-8mbe35Ur-0yrs8v3X2WaevIls83FySfdRHJ5Nio8M7ss/s320/6.JPG" border="0" /></span></a><br /></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" >The Pistachio Brown Butter Cake, however, was much more interesting. The dish was beautifully orchestrated, with a half-moon shaped sugar straw over the cake, red wine pears, and Bartlett pear sorbet. The flavorful pears brought back a rustic, farmstead feel that rounded up our night perfectly.</span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbt6RHeBDqCl8qFN6v95MyoAVeV3eBdb6iM46CKTDoDU3UyYXsqcarsGRv0g9hjnZYIGatPv1OrI-FS3Ruq0p-qUOmgfnXJmUgvIDSUpr4_RIHQSFXvpz-hNxOB4-tp6suK_gh0Mdgco/s1600-h/7.JPG"><span style=";font-family:trebuchet ms;font-size:85%;" ><img id="BLOGGER_PHOTO_ID_5317637034263103186" style="width: 320px; height: 214px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbt6RHeBDqCl8qFN6v95MyoAVeV3eBdb6iM46CKTDoDU3UyYXsqcarsGRv0g9hjnZYIGatPv1OrI-FS3Ruq0p-qUOmgfnXJmUgvIDSUpr4_RIHQSFXvpz-hNxOB4-tp6suK_gh0Mdgco/s320/7.JPG" border="0" /></span></a></div><div><br /></div><div><span style=";font-family:trebuchet ms;font-size:85%;" >Park Avenue Winter is not for the faint hearted, especially the Dover Sole with delicious brown butter. With four different looks throughout the year, it is a beautiful space, and I highly recommend it for a special occasion, or even just a fancy brunch (their breakfast risotto is also amazing).<br /><br /></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div><span style=";font-family:trebuchet ms;font-size:85%;" ><em></em></span></div><div><span style=";font-family:trebuchet ms;font-size:85%;" ><em>Park Avenue Winter</em></span></div><div><span style=";font-family:trebuchet ms;font-size:85%;" ><em>100 E 63rd St</em></span></div><div><span style=";font-family:trebuchet ms;font-size:85%;" ><em>New York, NY 10065 </em></span></div><div><span style=";font-family:trebuchet ms;font-size:85%;" ><em>(212) 644-1900</em></span></div><div></div></div>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com1tag:blogger.com,1999:blog-8590513878834377306.post-43924626217907217772009-03-15T16:17:00.001-04:002009-05-27T15:19:37.219-04:00New Leaf Restaurant & Cafe<span style=";font-family:trebuchet ms;font-size:85%;" >If you've never been to </span><a href="http://www.metmuseum.org/cloisters/"><span style=";font-family:trebuchet ms;font-size:85%;" >The Cloisters</span></a><span style="font-family:trebuchet ms;"><span style="font-size:85%;"> (a branch of the Metropolitan Museum of Art) located in Upper Manhattan, it's time to make your way up there! An easy subway ride away (190th St stop on the "A"), the Cloisters houses an extensive collection of architecture elements from Medieval Europe. Given that the museum merits its own entry, today's focus is on an eco-friendly, lovely cottage-like establishment nestled in Fort Tyron Park, just a stroll from the museum.<br /><br />Featured Restaurant: <span style="color: rgb(255, 204, 102);">New Leaf Restaurant & Cafe</span><br />Rating: <span style="color: rgb(255, 204, 102);">♔♔♔♔ </span></span></span><div><div><div><div><div><br /><div align="left" style="font-family:trebuchet ms;"><span style=";font-family:trebuchet ms;font-size:85%;" >Executive Chef Scott Campbell (formerly of Le Cirque and Union Square Cafe), offers a $18.95 weekend brunch prix-fixe, including juice and coffee, and an extensive variety of entrees ranging from classic omelettes and German apple pancakes to duck confit hash and pappardelle bolognese.</span></div><br /><div align="left" style="font-family:trebuchet ms;"><span style=";font-family:trebuchet ms;font-size:85%;" >The cozy ambiance and natural lighting fills the dining room with warmth, as tourists and locals sip on their coffee over table conversations. Our friendly waitress eagerly informed us that Dr. Ruth was sitting across the table from us. For those of you who don't know (I had no idea either), Dr. Ruth is quite the well-known sex therapist.</span></div><br /><div align="left" style="font-family:trebuchet ms;"><span style=";font-family:trebuchet ms;font-size:85%;" >I had the Homemade pappardelle bolognese with smoked mozzarella, which was absolutely fantastic. The aroma of the mozzarella was infused in the pappardelle, which was cooked al dente, preserving a slight chewiness. Although pasta is not traditionally served for brunch, the yumminess was a pleasant surprise.<br /></span></div><div align="left" style="font-family:trebuchet ms;"></div><div align="left" style="font-family:trebuchet ms;"></div><div align="left" style="font-family:trebuchet ms;"></div><div align="left" style="font-family:trebuchet ms;"></div><div align="left" style="font-family:trebuchet ms;"></div><div align="left" style="font-family:trebuchet ms;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o21L_9csGfjtVwtRAJR7Ev3U3Jp3UxRqeocITbpW0ReM8UzWwahnISnVQqoGLE1YRgE0c7JBAgRwlClw0sxnBDx4tKevf8_Gd7yRbfXV4WgqKhj3jdt4EYZXyk4z7liSysQU_bJTd7E/s1600-h/1.JPG"><img id="BLOGGER_PHOTO_ID_5316580771519144354" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o21L_9csGfjtVwtRAJR7Ev3U3Jp3UxRqeocITbpW0ReM8UzWwahnISnVQqoGLE1YRgE0c7JBAgRwlClw0sxnBDx4tKevf8_Gd7yRbfXV4WgqKhj3jdt4EYZXyk4z7liSysQU_bJTd7E/s320/1.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDk8oGkimjifd2TscBUhcSAjyC6iGZygUhCo4y9qHiM2jXlvYg5Ez8M5quee0D31C84gaZcU40oDBJJR6MHP_XBllNGTf8n8SIlmwgCgjQGXfpUXW4Jd_tDsjezXCdTvJt4Cgt2WOfVpM/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5316580917560955522" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDk8oGkimjifd2TscBUhcSAjyC6iGZygUhCo4y9qHiM2jXlvYg5Ez8M5quee0D31C84gaZcU40oDBJJR6MHP_XBllNGTf8n8SIlmwgCgjQGXfpUXW4Jd_tDsjezXCdTvJt4Cgt2WOfVpM/s320/2.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >For our other entree, we took our waitress' suggestion and ordered the Duck confit hash with cheddar grits and field greens. This dish was quite good as well. The duck confit was generously portioned and complemented nicely by the soft hash and poached eggs. The cheddar grits were creamy but not overly so, while the field greens lacked a bit in flavor. Overall, we were delightfully surprised by the lightness of the dish (especially in comparison with the pappardelle).</span><div style="font-family: trebuchet ms;" align="left"><span style=";font-family:Trebuchet MS;font-size:85%;" ></span></div><div face="trebuchet ms" align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnFNVDa5Gy1X0E9lQvjwheOWOEQ4x-xiaEHWUOcJsGaTz9CdPhi3VahFm7y_iglMGis4ARyJG-lovta9BQSr67rNoKK7-hEiHIxkyq7j6O3-pZvEVKwPEv0RRlpCkljkzSVyHSHRWfZ8/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5316581072794939986" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnFNVDa5Gy1X0E9lQvjwheOWOEQ4x-xiaEHWUOcJsGaTz9CdPhi3VahFm7y_iglMGis4ARyJG-lovta9BQSr67rNoKK7-hEiHIxkyq7j6O3-pZvEVKwPEv0RRlpCkljkzSVyHSHRWfZ8/s320/3.JPG" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:85%;" >For dessert, we shared the Warm brioche bread pudding with homemade rum raisin ice cream, which was OH SO GOOD! The bread pudding was moist, but not mushy, and the rum raisin ice cream added a nice kick to the dish. </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0_JrfZIsMaY8GcpwCVy5Ox6fz6NqPR-R8w0N4Fcl-QY1b5XGuFqxgIfCai5MS41QnKY-hwGH4CXrCfZneij8thK0V50c48kTVRFzp7Mcp8Wg8pGf9TjtYiAI2KCEVPBc0Eb0LM_5WJg/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5316581206804620482" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0_JrfZIsMaY8GcpwCVy5Ox6fz6NqPR-R8w0N4Fcl-QY1b5XGuFqxgIfCai5MS41QnKY-hwGH4CXrCfZneij8thK0V50c48kTVRFzp7Mcp8Wg8pGf9TjtYiAI2KCEVPBc0Eb0LM_5WJg/s320/4.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2SPCHXBEZhpThR2iDfWq3gGgj7XF33IltlItDNDVDsOSk9YyUTuPtxdon8y-I46hk90aYlYVyXf7hM1MOJlpk5hAncEUgzFZf07dBFO0WtmAVFCvLe265Lbxt9HJsLrkhPkGlqkBGUk/s1600-h/5.JPG"><img id="BLOGGER_PHOTO_ID_5316581344454503810" style="width: 240px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2SPCHXBEZhpThR2iDfWq3gGgj7XF33IltlItDNDVDsOSk9YyUTuPtxdon8y-I46hk90aYlYVyXf7hM1MOJlpk5hAncEUgzFZf07dBFO0WtmAVFCvLe265Lbxt9HJsLrkhPkGlqkBGUk/s320/5.JPG" border="0" /></a><br /></div><div face="trebuchet ms" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" ></span></div><div face="trebuchet ms" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" ></span></div><div face="trebuchet ms" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" ></span></div><div face="trebuchet ms" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" ></span></div><div style="font-family: trebuchet ms;" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" ></span></div><div style="font-family: trebuchet ms;" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" ></span></div><div style="font-family: trebuchet ms;" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" >To finish off (I know, I'm ridiculous), I got a hot Valrohna chocolate to go. I decided to be adventurous and chose the chipotle cinnamon flavor, which you have been forewarned, was <em>extremely</em> spicy. Imagine chewing on hot chile peppers while drinking hot chocolate at the same time. It was definitely an experience, as I sipped on it in both fear and delight on my subway ride home.</span> </div><div style="font-family: trebuchet ms;" align="left"><br /></div><div style="font-family: trebuchet ms;" align="left"><span style="color: rgb(255, 204, 102);"><span style=";font-family:trebuchet ms;font-size:85%;" >"Freshness is flavor - you want to get food on the table as soon as it's out of the ground." </span></span><span style="color: rgb(255, 204, 102);font-family:trebuchet ms;font-size:85%;" >- Executive Chef Campbell</span></div><br /><div face="trebuchet ms" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" ><em>New Leaf Restaurant & Cafe</em></span> </div><div style="font-family: trebuchet ms;" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" ><em>1 Margaret Corbin Dr</em></span><br /></div><div face="trebuchet ms" align="left"><span style=";font-family:trebuchet ms;font-size:85%;" ><em>Fort Tryon Park</em></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>New York, NY 10034</em></span><br /><em><span style="font-family:arial;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">(212) 568-5323</span> </span></span></em></div></div></div></div></div></div>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-32104093180782179482009-03-15T16:15:00.002-04:002009-05-27T15:20:01.781-04:00Smith's<span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);">Sometimes, there's nothing better than a simple, elegant meal in the ever charming Greenwich Village. </span></span></span><br /><br /><div><div><div><div><div><div><div><div><div style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);">Featured Restaurant:</span> <span style="color: rgb(255, 204, 102);">Smith's</span><br /><span style="color: rgb(204, 204, 204);">Rating:</span> <span style="color: rgb(255, 204, 102);">♔♔</span><br /><br /><span style="color: rgb(204, 204, 204);">Situated on a bustling street, Smith's (collaboration of Cindy Smith and Danny Abrams) exhibits a clean, chic feel with hints of sultry notes emanating from the interior. Black leather banquettes lined along the wall of the </span></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);">skinny dining room gaze at the antique mirrored ceiling, evoking </span></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);">a 1920s scene on a first-class railroad car.The main compartment leads to a cozy den in the back room, where patrons sip on freshly made cocktails in an intimate setting. </span></span></span></div><div style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);font-family:Trebuchet MS;font-size:85%;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInR6e2D-rPRvCAoT5W4dV0mxMvy-7HSylTiOLyStb1RMyKJWfhzzLNzJknYcOhtKY7KbQEHf9bbV5NtE7ElHtAhfG2GJgz_rSq-qU1Q6k6xVtIpfGFmJkqIm3Z65DTZVSeQEFn2kXLYQ/s1600-h/0.JPG"><img id="BLOGGER_PHOTO_ID_5316039758535917906" style="width: 204px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInR6e2D-rPRvCAoT5W4dV0mxMvy-7HSylTiOLyStb1RMyKJWfhzzLNzJknYcOhtKY7KbQEHf9bbV5NtE7ElHtAhfG2GJgz_rSq-qU1Q6k6xVtIpfGFmJkqIm3Z65DTZVSeQEFn2kXLYQ/s320/0.JPG" border="0" /></a></span></div><div style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);font-family:trebuchet ms;font-size:85%;" ></span></div><div style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);font-family:trebuchet ms;font-size:85%;" >The menu is simple, with a variety of traditional New American dishes. For the table, we ordered the Fried Burrata and the Mushroom Risotto, which were both quite good. The excellent crispiness of the crust complemented the moist burrata nicely, and the marinara sauce hinted at its older sister, the perenially loved mozzarella sticks.<br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cOjQcyCo5tlZIIjfmifKkWOiBHbEqbI0dttLqFemQZJZx3kz0arZsQqSEq_JWtXnF3sdULwHe6LHoOCGXmRhtyusz_vIhbp6ggYj-RDdeM6QMXPvz9srjgtr1nrONte9LCym3pSfhgs/s1600-h/1.JPG"><img id="BLOGGER_PHOTO_ID_5316039821593450402" style="width: 320px; height: 263px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cOjQcyCo5tlZIIjfmifKkWOiBHbEqbI0dttLqFemQZJZx3kz0arZsQqSEq_JWtXnF3sdULwHe6LHoOCGXmRhtyusz_vIhbp6ggYj-RDdeM6QMXPvz9srjgtr1nrONte9LCym3pSfhgs/s320/1.JPG" border="0" /></a><br /><div style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);font-family:trebuchet ms;font-size:85%;" >The creamy Mushroom Risotto, with bacon, parmesan, and pistou, was nicely cooked, but lacked a certain kick to the dish.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnU67qhxJZWUhl9fEgD72dv3ueYTYD48fpQ2cJDgIsRMpj6NkMpHjNWFAo1EljFsKHSAvTkRJbpQRrT0JVP0tfuyWixTP8fcQZaJIZnXXXLTnWKw4PpEmOY0_9NkR4tBAlA_d9fIUY98/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5316039889291877026" style="width: 320px; height: 221px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnU67qhxJZWUhl9fEgD72dv3ueYTYD48fpQ2cJDgIsRMpj6NkMpHjNWFAo1EljFsKHSAvTkRJbpQRrT0JVP0tfuyWixTP8fcQZaJIZnXXXLTnWKw4PpEmOY0_9NkR4tBAlA_d9fIUY98/s320/2.JPG" border="0" /></a><br />For the entree, I had the Sea Scallops with creamed spinach, mushrooms, and artichokes. This was our favorite dish of the night. The combination of the spinach and scallops was absolutely fantastic. I would certainly recommend this dish to scallop lovers.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVdRZM41oL-NNrRq4DHEOo22d4SDrSdW8pv1UABo8MKWfDAj70ODgkOQpWTxmX3UNk2vD75-CrMbnqpRnSEg6kzX2apKtI0sG9a7-I7jNtY0YXVVRqf8uo2N0SSDl7DIQeFlnc2MFXPs/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5316039968223073794" style="width: 251px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVdRZM41oL-NNrRq4DHEOo22d4SDrSdW8pv1UABo8MKWfDAj70ODgkOQpWTxmX3UNk2vD75-CrMbnqpRnSEg6kzX2apKtI0sG9a7-I7jNtY0YXVVRqf8uo2N0SSDl7DIQeFlnc2MFXPs/s320/3.JPG" border="0" /></a><br />The Slow Cooked Pork, on the other hand, received much less praise. The pork was on the dry side, and was not complemented well by the fried rice with English peas, which also seemed to lack in flavor.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkgMqt29Dy-FFfLnU8HTN4CGOMd6H2crNwmpNIvRobBB-ERt2-vkYVuEHwQ2po1wNx6jIzmYc6WnALocIaebEJbL1FT_Ey4VfB6vkAKyD8pFR1lyo180Xzaqg86PR2WdslBc9rKrnFho/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5316040057138039826" style="width: 320px; height: 264px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkgMqt29Dy-FFfLnU8HTN4CGOMd6H2crNwmpNIvRobBB-ERt2-vkYVuEHwQ2po1wNx6jIzmYc6WnALocIaebEJbL1FT_Ey4VfB6vkAKyD8pFR1lyo180Xzaqg86PR2WdslBc9rKrnFho/s320/4.JPG" border="0" /></a><br />We ordered the Fried Apple Pie for dessert, which was claimed by the manager the other day to have "reached perfection". It was warm and crisp, but it's got large shoes to fill.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaq8kbS99DYYVPiHpv5oGYH-awWh84PfePSbRtciT0vwnesZXY951mcGbe9F2LsFexRnrPB5oyulfo02w4ZBKzFABp9O1UyvdsIRuLdNLjXUN98p1-kXOsFnznQwf2v7m7m-r9e8BwR4/s1600-h/5.JPG"><img id="BLOGGER_PHOTO_ID_5316040133784227666" style="width: 320px; height: 210px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaq8kbS99DYYVPiHpv5oGYH-awWh84PfePSbRtciT0vwnesZXY951mcGbe9F2LsFexRnrPB5oyulfo02w4ZBKzFABp9O1UyvdsIRuLdNLjXUN98p1-kXOsFnznQwf2v7m7m-r9e8BwR4/s320/5.JPG" border="0" /></a><br />Though there are a few misses and some great scores, Smith's is a great date spot for "in-the-know" couples looking for some elegant romance.<br /><br /><span style="font-style: italic;">Smith's</span></span></div><div style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);font-family:trebuchet ms;font-size:85%;" ><span style="font-style: italic;">79 MacDougal Street</span></span></div><div style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);font-family:trebuchet ms;font-size:85%;" ><span style="font-style: italic;">NY, NY 10012</span></span></div><div style="font-family:trebuchet ms;"><span style="color: rgb(204, 204, 204);font-family:trebuchet ms;font-size:85%;" ><span style="font-style: italic;">(212) 260-0100</span></span> </div></div></div></div></div></div></div></div></div>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com1tag:blogger.com,1999:blog-8590513878834377306.post-71175383337796403112009-03-14T18:24:00.001-04:002009-05-27T15:20:43.755-04:00Basta Pasta<span style="color: rgb(192, 192, 192);"><span style=";font-family:trebuchet ms;font-size:85%;" >Though the concept of 'fusion' has evolved from being a popular trend to somewhat more of a thing in the past, there are some places that have held their own. Basta Pasta is one. </span><br /></span><br /><span style="color: rgb(192, 192, 192);font-family:trebuchet ms;font-size:85%;" >Featured Restaurant: <span style="color: rgb(255, 204, 102);">Basta Pasta</span></span><br /><span style="color: rgb(192, 192, 192);font-family:trebuchet ms;font-size:85%;" >Rating: </span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(255, 204, 102);">♔</span></span></span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(255, 204, 102);">♔</span></span></span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(255, 204, 102);">♔</span></span></span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(255, 204, 102);">♔</span></span></span></span><br /><span style="color: rgb(192, 192, 192);font-family:trebuchet ms;font-size:85%;" ><br />A perennial favorite of many of my friends (and their parents), Basta Pasta combines elements of Italian dishes with a unique Japanese twist. The restaurant prides itself in the creativity and caliber of its dishes. Primi piattis include Spaghetti with tobiko (flying fish roe) and shiso and Linguine with uni (sea urchin) in a vodka sauce among others. </span><br /><br /><span style="color: rgb(192, 192, 192);font-family:trebuchet ms;font-size:85%;" >The decor is minimalist at best, but simplicity lies at the core of this Japanese/Italian gem. Appetizers range from fresh carpaccios of the day to grilled squid and duck breast salad. The wine list is also excellent. I've been to this restaurant over 5 times, and it has quite remarkably, put a smile to my stomach each time without fail. </span><br /><br /><a style="color: rgb(192, 192, 192);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYza_baSv1HQY4EqNRF3mH2K3vmzMwYHO_Ou2cU3bkBC31UYRgd4Tb4jYmekkqBa7waNf0cvOruVMJcwxZakr1XQ_ZwAU6lV1AY3t1NMjn9fWFgiAIF-5Kh_O3xIBtdCkEHOmIEVMQkbs/s1600-h/DSC05085.JPG"><img id="BLOGGER_PHOTO_ID_5313653415627272594" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYza_baSv1HQY4EqNRF3mH2K3vmzMwYHO_Ou2cU3bkBC31UYRgd4Tb4jYmekkqBa7waNf0cvOruVMJcwxZakr1XQ_ZwAU6lV1AY3t1NMjn9fWFgiAIF-5Kh_O3xIBtdCkEHOmIEVMQkbs/s320/DSC05085.JPG" border="0" /></a><br /><br /><span style="color: rgb(192, 192, 192);font-family:trebuchet ms;font-size:85%;" >The crab meat tartare antipasti is served as a mash of avocado, green apple, Yukon gold potato, and basil aioli with grapefruit jelly and watermelon radish. The crispy texture of the vibrantly colored watermelon radish complements the tartare, and the apple and grapefruit offer pleasant surprises along the way.</span><br /><br /><a style="color: rgb(192, 192, 192);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhABMpoQfQmnBND4XpKmS7tVldbwwL1CXVVfkUj-POk_3he58j18sotKkAcK8TLuyAeNgO_3nFta7aw2yJ4p9LxbxqOJ5sKMu-JoeFWk7gBnVcSr6lVzW5F20SuR4fhvzGLDC2j8kGVc/s1600-h/DSC05088.JPG"><img id="BLOGGER_PHOTO_ID_5313651387706914002" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhABMpoQfQmnBND4XpKmS7tVldbwwL1CXVVfkUj-POk_3he58j18sotKkAcK8TLuyAeNgO_3nFta7aw2yJ4p9LxbxqOJ5sKMu-JoeFWk7gBnVcSr6lVzW5F20SuR4fhvzGLDC2j8kGVc/s320/DSC05088.JPG" border="0" /></a><br /><br /><span style="color: rgb(192, 192, 192);font-family:trebuchet ms;font-size:85%;" >The spaghetti with tobiko and shiso is truly an exquisite combination. The shiso refreshes the palate as it lightens the intensity of the tobiko, and you just can't resist the burst of flavor as the tobiko pops in your mouth. </span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ></span><a style="color: rgb(192, 192, 192);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRxG6hONnbmEbmShYMiNL0pUBRRiGCV0Svg_hBU5k3NJ-0yUH7iNFTdKlnhU1XIMXpdnAKwkgo7XDNwOODn3I3tUSAatRs671N1XjWbzFiLdQgXa-HWPGHT9ac6VpzgU4ygcO8U48SnA/s1600-h/DSC05088.JPG"><span style="color: rgb(204, 204, 204);"></span></a><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" >Classic desserts are the parmesan cheesecake and molten chocolate lava cake. My personal recommendation would be to stay away from the Crepe with apple compote and vanilla ice cream :)</span><br /><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" >That being said, Basta Pasta is one of my favorites in the city, and I would recommend it for a date, family dinner, as well as birthday dinners. (Hint: If you tell them beforehand, a posse of Japanese waiters will serenade the birthday boy/girl with an adorable banjo)</span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ></span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ><em>Basta Pasta</em></span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ><em>37 W. 17th St</em></span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ><em>New York, NY 10011</em></span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ><em>(212) 336-088</em></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com2tag:blogger.com,1999:blog-8590513878834377306.post-51293218642674724992009-03-03T17:44:00.008-05:002009-05-27T15:21:43.061-04:00Itzocan<span style="color: rgb(192, 192, 192);"><span style=";font-family:trebuchet ms;font-size:85%;" >Guacamole is one of my favorite things in the world, which lends me to today's entry!</span></span><br /><span style="color: rgb(192, 192, 192);"><span style=";font-family:trebuchet ms;font-size:85%;" ></span></span><br /><span style="color: rgb(192, 192, 192);"><span style=";font-family:trebuchet ms;font-size:85%;" >Featured Restaurant: <strong style="color: rgb(255, 0, 0);"><span style="color: rgb(255, 204, 102);">Itzocan</span></strong></span></span><br /><span style="color: rgb(192, 192, 192);font-family:trebuchet ms;font-size:85%;" >Rating: </span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(255, 204, 102);">♔</span></span></span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(255, 204, 102);"><br /><br /></span></span></span></span><span style="color: rgb(192, 192, 192);"><span style=";font-family:trebuchet ms;font-size:85%;" >This tiny hole-in-the-wall, tucked away in the East Village (only a few steps away from its new popular vegetarian neighbor, Dirt Candy), serves up authentic Mexican dishes ranging from quesadillas with flor de calabaza (pumpkin flower) to traditional mole and spiced mole chocolate cake.</span></span><br /><span style="color: rgb(192, 192, 192);"><span style=";font-family:trebuchet ms;font-size:85%;" ></span></span><br /><span style="color: rgb(192, 192, 192);"><span style=";font-family:trebuchet ms;font-size:85%;" >Service was a bit spotty, as we waited over half an hour past our reservation, but the guacamole scored big points.The texture, both creamy and chunky, offered a great consistency that blended perfectly with the freshly toasted tortilla chips. We shared two additional appetizers, the <em>Queso Fundido</em>, a creamy fondue with brie and sausage, and the <em>Sweet Corn Huitlacoche Mushroom Souffle Cake with Truffle Oil</em>, similar to a mousse-like consistency. The entrees were less fabulous, but the pitcher of sangria ($35) was big enough for a table of six. </span></span><span style="color: rgb(192, 192, 192);"><span style=";font-family:trebuchet ms;font-size:85%;" >To top it all of, we ordered the mole chocolate cake, which had a hint of Mexican chocolate but not overpowered by the aroma. </span></span><br /><br /><span style="color: rgb(192, 192, 192);"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Though pricier than expected for a Mexican hole-in-the-wall, I'd recommend Itzocan for a casual, cozy dinner for two to catch up with some tasty Mexican specialties and refreshing sangria. </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><em><br /></em></span></span></span><span style="font-size:85%;"><br /></span><span style="color: rgb(255, 204, 102);font-family:trebuchet ms;font-size:85%;" >“Food is our common ground, a universal experience.”<br />- James Beard (1903-1985)</span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ></span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ><em>Itzocan<br />438 E. 9th St. (near Ave. A)</em></span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ><em>New York, NY 10009</em></span><br /><span style="color: rgb(192, 192, 192);font-family:Trebuchet MS;font-size:85%;" ><em>(212) 677-5856</em> </span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-48499538069631258182009-03-03T17:44:00.006-05:002009-05-27T15:21:03.762-04:00Frankies 17<span style=";font-family:trebuchet ms;font-size:85%;" >[Pictures to come...]</span><br /><span style=";font-family:Trebuchet MS;font-size:85%;" ></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Featured Restaurant: <span style="color: rgb(255, 204, 102);">Frankies 17</span></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Rating: </span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(255, 204, 102);">♔</span></span></span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(255, 204, 102);">♔</span></span></span></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >From the chefs, Frank Falcinelli and Frank Castronovo, who own Frankies Spuntino 457 in Brooklyn (not to be confused with Frank Prisinzano, owner of Supper/Frank/Lil' Frankies chain), comes Frankies 17, located alongside the trove of delectable restaurants on Clinton Street. </span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >The atmosphere is both sultry and romantic, evocative of a summer's night in Milan. The menu is simple, yet offering a variety of meats, cheeses, paninis, and pastas. We started off with the local cheese plate ($19), which was lathered with 3 different local cheeses, accompanied by walnuts drizzled with honey. The gorgonzola had a sharp punch to it, and the cheddar, rich and aromatic. Next, we had the Butternut Squash soup, which although cooked well, lacked a creative dimension to it. </span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >For the entrees, I had the Cavatelli with sausage, butter, and sage, which was excellent in my opinion. The cavatelli was cooked perfectly al dente, and the sausage provided just enough flavor to spice up the chewy pasta. We also ordered the Eggplant and Mozzarella Panini, which was quite possibly the best dish of the meal. The superb combination of the crispy bread, steamy eggplant, and melted mozzarella in a marinara sauce was worth of much praise.<br /></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" >Unfortunately, we were too full to enjoy dessert, but I would possibly return to Frankies 17 to try their other paninis and pastas. All in all, a consistent, pleasant meal that voiced its presence in a city brimming with Italian restaurants. </span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>Frankies 17</em></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>17 Clinton St.</em></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>New York, NY 10002 </em></span><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><em>(212) 253-2303</em></span>Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0tag:blogger.com,1999:blog-8590513878834377306.post-23189197063891739232009-02-15T23:51:00.003-05:002009-05-27T15:22:02.275-04:00Duane Park<span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);">Hello, friends who share a passion in the constant discovery of new recipes and eateries in lovely New York. Given my perennial penchant for all things related to food, I decided to start a blog where I could collect and record my thoughts on noteworthy gastronomic experiences.</span><br /><span style="color: rgb(192, 192, 192);"></span><br /></span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);">Featured Restaurant: <span style="font-weight: bold; color: rgb(255, 204, 102);">Duane Park</span><br />Rating:<span style="color: rgb(204, 102, 204);"> </span><span style="color: rgb(255, 204, 102);">♔</span><br /><br /><span style="color: rgb(192, 192, 192);">Last weekend, we had an early brunch at this Rococo-inspired restaurant, fit snugly into the cozy, charming streets of Tribeca. The decor was classic yet chic, dominated by a royal blue and cream color scheme that extended across the walls. The service was attentive and unpretentious, which is always appreciated.</span></span></span></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(192, 192, 192);"></span></span></span></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(192, 192, 192);">I had the Buttermilk Sliders with sausage, egg, and cheddar on a bed of field greens tossed in a light vinaigrette. The buttermilk biscuits came in threes, and they were baked to perfection, crunchy on the outside while moist on the inside. The eggs were a bit on the drier side, especially in combination with the tossed greens. My boyfriend ordered the Pulled Pork Hash with poached eggs in a Creole hollandaise sauce. The sauce seemed to be a blend of southern flavors, which complemented the eggs and pork nicely, but I found it a bit too sweet for my liking.</span></span></span></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(192, 192, 192);"></span></span></span></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="color: rgb(192, 192, 192);"><span style="color: rgb(192, 192, 192);">Towards the end of our meal, the pianist stepped in, and the melodies added a nice touch to the atmosphere. I'm not sure whether I'd come back for brunch, but I hear dinner is quite good, and they also have jazz and risque burlesque performances on Fridays.</span></span><br /><br /></span></span><span style="color: rgb(192, 192, 192);font-family:trebuchet ms;font-size:85%;" >And to this, I will leave you with a fabulous quote from a very wise man.<br /><br /></span><span style="color: rgb(255, 204, 102);font-family:trebuchet ms;font-size:85%;" >"Life is uncertain. Eat dessert first."<br />-Ernestine Ulmer</span><br /><span style="color: rgb(255, 204, 102);font-size:85%;" ></span><br /><span style="color: rgb(204, 204, 204);font-family:trebuchet ms;font-size:85%;" ><em>Duane Park<br />157 Duane Street (between West Broadway and Hudson)</em></span><br /><span style="color: rgb(204, 204, 204);font-family:trebuchet ms;font-size:85%;" ><em>New York, NY 10013<br />(212) 732-5555</em></span><br /><br />♥Jumellihttp://www.blogger.com/profile/09997513419519978767noreply@blogger.com0