Wednesday, August 25, 2010

Think Flintstone

It's the Flintstones folks.
The boys at Momofuku Ma Peche did it again and pretty much made me tear up Monday night as my guests and I devoured the "Beef 7 Ways" menu with hedonistic joy.

This was some serious eating ladies and gentlemen.
Juicy, yummy "Meat Eating" to be specific.

I know they don't care what I think, but I honestly feel sorry for those who choose to be vegetarians. It's rude and obnoxious to say NO to such delicious meat. There is no way my incisors, stereoscopic eyes, and opposable thumbs were handed out by the guy upstairs by accident.
Beef tongue, sirloin, shank, tail... even the sides (corn and fried rice sticks) were all out of this world delicious.

I honestly can't wait to gather another 10 friends and chow down at Ma Peche again. Anyone interested, drop me a line.

To the kitchen:
Thanks guys for another amazing meal. Sam and Tien, you guys are the BEST.
Yaba Daba Doooooooooooooooooo!

Tuesday, August 24, 2010

Hot Chick Food Crawl?

Looks like Blake Lively from Gossip Girl is a big eater. We dudes salute the food rampage from a hottie like Blake.

From the NY Daily News

"Our sources tell us that the actress' culinary odyssey began in the key of seafood on Aug. 5 when she ate at power sushi restaurant Nobu in Tribeca and the more rustic Mary's Fish Camp in the West Village. Then, on Saturday, Aug. 7, she returned to the latter neighborhood to dine at Paris Commune, which is known for its brunch, and Blue Hill, which is revered for its fetishistic embrace of local, seasonal food.

On Aug. 10, Lively did a high-low, East-West thing that would work well as a "Gossip Girl" narrative device. She checked out the atmosphere-free Chirping Chicken, a favorite of upper West Siders who want good chicken and ribs without any pretense. That same day, she also headed crosstown to Madison Ave. art dealer hangout Sant Ambroeus, which is mostly about pretense - and good gelato.

Aug. 11, she visited only Rosa Mexicano on the upper West Side, but resumed her two-a-day eatery habit on the 12th, when she dined at the Moroccan influenced hipster hangout Café Gitane at the Jane Hotel, and the classic French Le Grainne Café on Ninth Ave. in Chelsea.

Perhaps her culinary excursions began to take a toll on the leggy Lively's waistline, because by midmonth, she began to pace herself. On Aug. 13, she ate at Laurent Tourondel's seafood-themed restaurant BLT Fish on W. 17th St. Aug. 15, she supped at Cookshop, another establishment that prides itself on its seasonal, local menu. And as best we can tell, her culinary quest ended on Aug. 18 at Café Joul, a French neighborhood bistro on First Ave. in midtown east."

Monday, August 23, 2010

The Redhead - Review

Intro
The Redhead - Highly Recommended
349 East 13th Street, New York 10003
Btn 2nd Ave and 1st Ave
Phone: (212) 533-6212

I've been wanting to check this place out for a while, so when Risotto mentioned this joint was nearby - I was all in. This place basically does southern food really well and is so in my strike zone. Great food although I had some issues with the atmosphere - still highly recommended though.

Our Menu
buttermilk fried chicken corn muffin, spinach & strawberry, almonds ***
I love me some fried chicken and the one they serve at The Redhead is WTF good. Perfectly crispy exterior that is completely fused with the skin. The first bite was a teeny bit salty, but when eating the skin with the meat it was perfectly seasoned. The meat was extremely juicy and had great chicken flavor. Even the breast meat was pretty moist and had a great texture. Add the perfectly dressed and seasoned salad that adds that brightness to this dish and you're in fried chicken heaven. Corn muffin was decent, but the free roll in the beginning was better.

broccoli, cheddar & crispy shallots **
I like broccoli a lot and it is generally the first vegetable I go to when I cook at home. They definitely do them right here - great flavor and texture on the broccoli and phenomenal with the crispy shallots. The cheddar was more like a thin cheddar soup rather than melted cheese on top.

Rating System
--- What the F - in a bad way | (no stars - poor to average) | * Good | ** Great | *** What the F – in a good way

Overall Restaurant Experience
  • Food (8.8/10) – Food was so my strike zone - comfort food, big flavors, and done very well.
  • Service (7.5/10) – It was pretty packed in there, so they actually missed our order of flat bread. Good idea since we are actually pretty stuffed from the chicken, broccoli, and the many beers we had at our beloved burp castle. The chicken came out insanely quick though - maybe within 10 minutes of ordering it.
  • Atmosphere (7.0/10) – A bar and a sea of people hit you as soon as you walk in. The next thing that hits you is the temperature of the place - not extremely hot, but definitely on the warmer side. The other thing you notice is the place is dark and all the tables are very close together, so much so that we had some people chat us up. The place is packed with couples, groups of girls, groups of dudes with the majority in their 30's or late 20's. The crowded bar is basically right next to all the tables, so I wouldn't be going with a date - but maybe some fellas that still want that bar feel. We didn't mind so much since we were just at a bar, so kind of a natural transition.
  • Price (9.0) - Entrees are under 20 and beers are 5 and under. 100% worth it.
Closing Comments
I love this style of food and the chicken is spectacular here. Definitely want to go back for the shrimp and grits next.

Poppycock

Just one of America's many contributions to the world.

Sunday, August 22, 2010

Neighbors

I love it when my neighbors give me a call and invite me over for some tasty food and drinks.

Mussels, Braised Pork Belly豚煮, Canapes, Rice Ballsおにぎり, and Lobster.

If only everyday was Saturday.

Saturday, August 21, 2010

Bubbling Kimchi / Tofu Chigae

There's no particular reason for this... I just like watching Kimchi / Tofu Chigae bubble. That's all.

Friday, August 20, 2010

Yakiniku in Kyushu

I really can't say enough about Japan and the phenomenal food culture it demonstrates.

I was in Kyushu (southern main island) for a few days this time around and had an urge for Japanese Yakiniku.It's kind of like Korean BBQ except the meat is extremely high quality and never marinaded.
I'm no anthropologist, but I'm convinced we trigger some kind of "Primal Instinct" whenever the chance to cook meat over a fire is present.
Clearly the epitome of Dude Food.

This particular restaurant was a new joint that just opened and so my friends and I decided to go check it out.

2,500 yen for 'all you can eat'. That's about $30. Unbelievable!

Check out the quality of the meat folks. And at every table, they have a charcoal grill fitted right in the center for you to grill your own meats and pop 'em into your mouth at your heart's desire.
SPECTACULAR!

Thursday, August 19, 2010

Braised Brisket on Rice

It just gets better and better.
Momofuku Noodle Bar... Known for their noodles, serves up some killer donburi style dishes as well.

I've had this dish in the past. And amazingly enough, this dish is even better than I remember it.

Lunch on the Train


In Japan, Bento boxes are as common as a Starbuck's coffee here in the states.
It's a staple in the busy lives of millions in Japan and every station in every city/town has their own signature bento.

This particular Eki (station) Bento was purchased in Fukuoka.
Roughly 10 bucks and you get a plethora of goodies to enjoy on the bullet train.
Chowing down at close to 200mph is definitely unique as well. This ain't no Amtrak folks.

Snacks

Whenever I'm in Japan, I can't resist going to the convenient stores and getting my fill on the sandwiches. It makes for the perfect midnight snack/breakfast while you are putzing around in your hotel room.
The crust is always removed, the bread is super soft and perfectly baked, the fillings are always fun and yummy.
Not to mention, no matter where you go, there's always a myriad of choices.

All this was just about 10 bucks. Absolutely love it.

Wednesday, August 18, 2010

KFC Fighting with Themselves?

From ABC News...

"Sales have dropped in the year since KFC began its grilled chicken ad campaign and some franchise owners are now suing KFC's parent company, Yum Brands, to regain control of KFC's advertising strategy.

KFC's problems began in early 2009 with the introduction of grilled chicken to the restaurant menu. A new, agressive ad campaign with the slogan "Unthink KFC" hit the airwaves, touting the health-conscious alternative to its famous fried chicken

The company then partnered with "The Oprah Winfrey Show," with the media titan offering viewers a free meal -- two pieces of grilled chicken, two sides and a biscuit. All they needed to do was download a coupon within two days of the announcement.

The response was overwhelming: Thousands of people showed up with their coupons at restaurants around the country. Some locations ran out of food.

KFC was forced to shut down the promotion and company president Roger Eaton issued an apology to customers. Franchises had to pay the cost of the giveaway themselves.

That's when KFC began losing. While sales at other chicken chains grew last year, KFC's fell 6 percent."

228-Million-Eggs-Recall!

"eggs from Wright County Egg in Galt, Iowa, were linked to several illnesses in Colorado, California and Minnesota"

"under the names Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemp."


Article here:



Japanese Dinner via CO8



Here are some pics of the food from my flight back from Japan.










Main Course : Miso Cod, Dashi Marinated Eggplants, Mapo Nasu, Pickled Veggies, Steamed Rice, Miso Soup and Green Tea.

I gotta say, I'll give the airline chef an "A" for effort. They sure try to make it look as delicious as can be... But something about the stale dry recycled air truly kills this meal. It's so dry, and cold in the gallie, I'm convinced it is impossible to prepare great food on a trans pacific commercial flight. I wish I had the chance to ride the Concord. I'm told Jean Georges was the consulting head chef back in the day. Now that must have been a treat.

On a brighter note, they do try to compensate you by keeping the drinks continuously flowing.
And you can't complain about the 180 degree reclining seats and constant pampering either I guess.

Tuesday, August 17, 2010

In Search of Perfection

To get my food tv fix, I've recently discovered Planet Green which is basically a tree hugger channel mixed with some great food shows. I've been completely hooked on Heston Blumenthal's "In Search of Perfection" - he of the world renowned Fat Duck in Bray, England.

The show is kinda like:
a) Tyler's Ultimate (first season) - as he goes to specific regions to understand why the dish is so special over there - Beijing for Peking Duck!
b) Good Eats - in the way he breaks down the science of food, but it's much better since the techniques here are from a phenomenal restaurant chef and his explanations are clear and concise
c) America's Test Kitchen - since he samples tons of product and cooking techniques to figure out which is best for his recipe

Phenomenal show and highly, highly recommended - though I'm pretty sure this is edited down from the original BBC format since it's only a half hour and the editing seems a bit choppy.

Monday, August 16, 2010

Keen's Steakhouse - Review

Intro
Keen's Steakhouse - Highly Recommended
72 West 36th Street, New York, NY‎ 10018
Between 6th Ave and 5th Ave
Phone: (212) 947-3636‎

The wife was away, so I met up the fellas for a dudes night out - Keen's Steakhouse followed by the over the top, dude entertaining movie "The Expendables." I'm usually anti-steakhouse due to the low happiness per price ratio. I don't mind spending over $100 a head for a meal, but at steakhouses, I'm always disappointed either getting minimal beef flavor, over salted, or overcooked steaks. This is definitely not the case as my dishes rocked! More on that later.

The other aspect of the steakhouse is the cookie cutter atmosphere - dark wood, leather sofas, starched white table cloths...you know what I'm talking about. This is the exact opposite and as soon as I entered the joint, I knew this was definitely going to be a fun dudes night. The first thing you notice is all these pipes lining up on the ceiling. Back in the day, dudes used to check their favorite pipes in their favorite hangouts. So, you can still see some of the following owner's pipes still there - Teddy Roosevelt, Babe Ruth, Albert Einstein, and General Douglas MacArthur just to name a few. Any who, a great time and definitely one of my favorite steakhouse experiences in the city.

Our Menu
Lobster Bisque **
Great velvelty texture and intense lobster flavor. It was so good that I had to use bread to sop the rest up and wipe the bowl completely clean. The only drawback was the lack of actual lobster meat inside.

Our Legendary Mutton Chops ***
This was outrageously delicious and obscene in size - definitely made me giggle and giddy like I was a kid again. Usually mutton is tough and over the top gamey, but this was relatively tender and had huge mutton flavor but not in a repulsive way. The best aspects were the bone marrow that you can extract out and the ridiculous mutton fat that is seared off separately in to bacon like pieces. The waiter recommended the mint jelly which I generally avoid, but this was pretty nice - great mint flavor and not overly sweet.

The Fat!
Rating System
--- What the F - in a bad way | (no stars - poor to average) | * Good | ** Great | *** What the F – in a good way

Overall Restaurant Experience
  • Food (8.7/10) – Although I didn't order the steak, the mutton was one of the most fun dishes I've had at a steakhouse. Loved the fat and marrow which is so up my alley. The side potatoes and creamed spinach were solid too. You also get some buffalo wing accompaniments in the beginning which is surprisingly addicting - blue cheese dressing, carrots, celery, and olives.
  • Service (8.5/10) – The waiters were attentive and the food came out pretty quick. There was a good amount of waiters per table as well, so there was always someone checking in and asking if we wanted more drinks - a must for a dudes night out.
  • Atmosphere (9.5/10) – As mentioned above, love the old school vibe and sets the mood right for a dudes night out. The place was much darker than most steakhouses, but I didn't mind so much. This place was packed with large groups with the majority being couples going out. Opposite of Ben Benson's where it was all dudes there.
  • Price (8.5) - About $110 a head which was reasonable since we had a good amount of Manhattans and Scothies. Definitely happy to pay for the food/experience.
Closing Comments
Love this place and probably my favorite steakhouse experience in NYC. Ben Benson's is a close second though...

Friday, August 13, 2010

Salad Experiment

One of my friend’s Facebook Status Updates today was asking for something vegan-ey, because she’s prego, and not really feeling meats. (Good thing I’m a Dude and will not have this issue, since I love my meats too much!) Fast forward a few hours later, I’m home, I’m hungry, not much food around, and I need to be healthy. (Down 30 pounds in 2 months, thank you very much!) I flashbacked to her post, and all my suggestions I gave her, so it inspired me to experiment in the kitchen. This experiment I will chalk up to a…


SUCCESS!

Ingredients:
- Frozen corn (boiled for 5 minutes)
- Frozen edamame (boiled for 3 minutes)
- Can of black beans (1/2 liquid drained)
- ½ red onion (sliced very thin, and then diced)
- Red hot pepper (diced - I like my heat so all seeds and veins went in)
- Spoon of minced garlic from a jar
- 2 avocados (chopped)
- Cumin (optional)
- Adding sea salt would be a good addition, but again, I’m on my health tip now so none went in.
- ½ lime (for the end)

Throw everything in a bowl, and mix. While stirring, squeeze lime juice onto the food. Done. That's it! Very nice for the summer. Can be served cold or room temperature. And the dish looks pretty, too!

Note – I just purchased 3 avocados, and they were all rotten. Quite a disappointment. I didn’t want to go to the store, so I just proceeded. It was still pretty damn good. This is why you don’t see it in the pictures.

Thursday, August 12, 2010

Dekopon デコポン

Although not the winter's best, these gigantic fruity delights make the sticky summer months bearable.
Bred to be massive, easy peeling, sweet, juicy, and with extremely thin membrane, these oranges absolutely make for the best snacks.

Castella

About 400 years ago, when the Portuguese merchant sailors docked on the shores of Japan and set up trading posts, they had no idea their "castella" cakes would be such a fixture in Japanese culinary nomenclature.

That being said, Castella Cakes are insanely nostalgic and make for great gifts. I'll do what I can to bring back a log for the office. But no promises.

Wednesday, August 11, 2010

NYTimes: Guy Fieri, Chef-Dude, Is in the House

Embrace or Reject. You be the judge.

From The New York Times:
Guy Fieri, Chef-Dude, Is in the House

The platinum-haired, heavily tattooed Food Network star has brought a new element of mass-market culture to American food television.

http://nyti.ms/ca48lH

Sashimi 刺身

The freshest Kanpachi カンパチ, Hirame 鮃, and Tai 鯛 I've ever had.
You basically call ahead and tell them when you want to pick up and they kill the fish to order.
Amazingly delicious.
コリコリすぎます。

Somen そうめん

There's not too many things better for lunch on a hot summer's day.
This chilled Japanese noodle dish is perfect to keep you cool and fulfilled.

Tuesday, August 10, 2010

Tan Tan Mien

This type of ramen is heavy on the black sesame and uses minced pieces of pork meat initially stir fried and good enough to eat with rice.
You never see this in the states but it clearly should be.

Slightly spicy and full flavored, this is sure to be a NYC favorite.

Gari - Review

Intro
Gari - Highly Recommended
370 Columbus Avenue, New York
Btwn 78th St and 77th St
Phone: (212) 362-4816

The wife and I had a great time hanging in central park, so we needed some place to eat in the Upper West Side. Rocking the OpenTable app on my Droid, I realized that there was a Gari nearby so I was like...eff yeah! Porthos raved about this place in the past and I figured definitely give it a try.

From the first bite to the last, this was a complete revelation on what sushi could be for me. I was reared on the traditional sushi via Porthos - basically fish prepared simply with no special sauces and definitely no dipping the fish into soy sauce. This was the complete opposite of that as the fish was mounted with tons of difference sauces, ingredients, and cooking techniques (charred, shabu shabu, tempura, etc.) that completed enhanced the fish. Now this isn't the crap that your get in the burbs - you know what I'm talking about...loads of mayo and/or cream cheese.

We had tons of sushi which were all great, but a few of my favorites are listed below:

Salad Sushi
First piece of sushi and it was a mind blower. Basically, madai with salad, vinaigrette, fried garlic, and pine nuts. Great balance of flavors (vinegar, nutty, savory) and textures.

Ceviche Sushi
This represented everything I loved about this entire experience. Like the great meal I had in Shanghai, an amazing balance of flavors - slightly sweet, sour, salty, and meaty. The weird thing was the texture and the flavor of the fish still came through. Completely a mind blower.

Marinated Tuna and Tempura Seaweed
Thicker cut of seaweed that was fried until crunchy like a cracker, not brittle, with marinated tuna on top. Completely delicious.


Rating System
--- What the F - in a bad way | (no stars - poor to average) | * Good | ** Great | *** What the F – in a good way

Overall Restaurant Experience
  • Food (9.1/10) – A mind blowing sushi experience playing with combination of textures and flavors. The rice has great texture, but it was a tad sweet which works with the balance of heat and sweet from the fish. The smoke flavor from the charring is spectacular.
  • Service (9.5/10) – The chefs were really attentive and the fish actually came out at a pretty fast pace. Also, the waitress was always on point with the tea and asking how things were. Really a great dining experience.
  • Atmosphere (9.0/10) – A much more vibrant scene than Yasuda or some of the other traditional sushi places.
  • Price (9.0) – I was worried from Porthos's previous experience, but this was actually not so bad. About $110 per person for maybe 10-12 pieces of sushi. I believe we usually get more from Yasuda, but there's a lot more work involved for each piece of sushi.
Closing Comments
Completely mind blowing experience, but when push comes to shove I think I still enjoy the simplicity of Yasuda more. Something about simplicity and seeing how great insanely fresh fish handled by an expert makes me one happy dude.

The last couple of great restaurant experiences I've noticed how the right amount of acidity really makes a dish pop. From China, to Anthos, and even Ko; the right acidity balance makes you want to eat more. Something I have to play with when cooking next time...

Sunday, August 8, 2010

Dude vs Dude - Wings

When the dudes hang out, we usually have tons of intellectual conversations - what's your favorite burger in NYC, is Angelina Jolie still hot or too anorexic - you know some serious nobel prize winning shit. Well, one thing we always talk about is who can eat the most food between all the dudes.

The contenders are usually Porthos, fellow dude Kohji, Edmond Dantes, and myself. This usually is just all talk as sanity usually prevails and we realize this would be a terrible idea. Well, that's where the power of long karaoke sessions (I'm on a boat mother eff'er) and tons of booze comes to play! This led our journey to KyoChon - a fantastic Korean fried chicken joint in Koreatown. The chicken was so delicious (we started with 4 large orders!) we wanted more and more which led to the phenomenal idea of the Dude vs Dude wing off.

Interviewing the hostess, waitress, and even cooks, Kohji was the favorite to win it all - it's the craziness in the eyes I've been told. But, my man Porthos claimed chicken wings was what he eats the quickest/most.

With nervous anticipation we had to lay down the rules.
1) 25 wing/drummies with half orders of hot and half orders of chili garlic.
There was actually some contention as the half order of hots could potentially be the downfall for Porthos since he doesn't dig the spicy food. But, the hostess was saying it was a must - after all, we were eating at a Korean Fried Chicken joint, so we obliged.
(kohji pictured below)

We originally had Arthur Anderson scheduled to do the chicken count, but they could not attend so the Cardinal and I did the official counting instead. But, alas there was a phantom wing on the floor (treachery!) - it was still OK as we took our cue from the great state of Florida and had a recount. And indeed 25 chicken pieces per person was still the count.


2) Only wings eaten clean off the bone would be acceptable as we clearly demonstrated here.
The Cardinal and myself would deem which wings were acceptable and unacceptable - pictured below were prime examples of our guidelines.

The dude had to drop the chicken bones off to a plate which the Cardinal and myself would judge. If it was deemed clean, we would dump them into the bucket and the wing would be accepted. If the wing was unacceptable, you had to clean that piece to the judges standard.
So after much nervous anticipation, we saw the checkered flag and Porthos and Kohji went to town on those wings. After staying neck and neck for the first 5 wings, Porthos showed tremendous technique and took a 5 wing lead. His technique was to pull one of the wing bones off cleanly and focus on the other bone - genius strategery that would have made Vince Lombardi shed a tear. Kohji's was the corn on the cob method where he was trying to buzz through the meat - strict aggression.

After about 10 minutes, Porthos saw the white flag and had one wing left. Through shear courage, Kohji buzzed through three wings in about a minute and we were down to one wing a piece. But this my friend was the day of Porthos and he would not be beaten. He killed the last one and took home the first ever Dude vs Dude crown.

The press were all over Porthos and with tears in his eyes and chicken extruding from his pores he was heard saying: "I've just shown you my kung fu...man my jaw hurts." Kohji being a true competitor vowed to be ready for the next battle - although he knew his downfall was the pitchers of beer we drank earlier. Great times and funny how all the cooks came out to take pictures.

Up next...dumplings. Who wants some?

Friday, August 6, 2010

Thursday, August 5, 2010

Lan Sheng - Review

Intro
Lan Sheng - Highly Not Recommended
60 W 39th St, New York NY 10018
Btwn 5th & 6th Ave
Phone: (212) 575-8899

After a phenomenal time in China, we were thinking about getting Chinese food and were hearing good things about Lan Sheng. Basically, the people here supposedly all worked at Wu Liang Yi which I absolutely loved. Unfortunately this was pretty god awful and almost inedible.

Our Menu
OX Tongue And Tripe with roasted chili-peanut vinaigrette *

This is one of our go to dishes when eating Szechuan food and they do a decent job here. The texture of the tongue and tripe was good and the chili vinaigrette was great - very floral chili and enough vinegar to make the dish pop.

Crispy Cucumber
---
Another go to dish for me and this was really inedible - 1000% WTF in a bad way. So overly salty and my tongue was completely buzzing from the overdose of salt/msg. It's not spicy at all, so I know it wasn't the heat - plus I eat insanely hot food, so that does not bother me either. A completely god awful dish that could be used to extract information out of terrorists.

Chilled Noodles with spicy sesame vinaigrette ---
A complete WTF in the most awful way. Usually this dish is a little spicy, a little sweet, with a nice chewy noodle texture. Texture of the noodle was perfect here, but it was so ridiculously vinegary that was hard to eat. Also, this is where the dreaded - is this a ton of msg? as my tongue was buzzing with sensory overload. I love spicy food and this was not spicy at all, just really vinegary.

Sauteed Sponge Cucumber *
Classic dish which they do well here. Texture was nice and spongy and the flavor was great - the whole chicken stock thing but the flavor of the cucumber still came through.

Chongqing Spicy Chicken ---
Crispy chicken that was dried out and covered in chili's. Again this was not that spicy (to me), but I couldn't eat it as it was so intensely salty which I believe came from the MSG. Completely inedible.

Rating System
--- What the F - in a bad way | (no stars - poor to average) | * Good | ** Great | *** What the F – in a good way

Closing Comments
Although the place was 100% filled with Mandarin Chinese speakers only and completely packed, the place was horrendous in my opinion. I do love Szechuan food and the stuff here is really inedible. Save your money and go to Wu Liang Ye instead.

Btw - since it was so damn salty/msg laden, I took all the dishes home and rinsed the hell out of everything - like three times each. Then, then I stirfried them with rice and a good amount of oil and voila - it was pretty damn tasty. Oddly enough, after rinsing multiple times, the ingredients by themselves were still slightly salty, but with the rice it worked out well.

Wednesday, August 4, 2010

BLT Burger - Review

Intro
BLT Burger - Not Recommended
470 6th Ave, New York NY 10011
Btwn 11th & 12th St
Phone: (212) 243-8226

Quick visit to BLT Burger and was pretty disappointed. Chill place, but the burgers were average. And yes, I know Laurent is no longer affiliated although clips of articles on Laurent are still on the wall.

Our Menu
BLT
7oz. grilled cab burger, double smoked bacon, lettuce, tomato, blt burger sauce
I've been craving burgers because it's summer (obviously), but this burger was not what I was craving. The meat quality was nice - supposedly a blend sirloin, short rib, chuck, and brisket - which yielded a super juicy burger. Unfortunately, the burger was not seasoned at all which was a complete shame. Dipping into a kethcup/tabasco mixture which I added to the plate helped, but I don't want a burger that I have to correct myself. Also, funny enough - the skinny fries were way overseasoned, pretty damn hard to eat by itself. But...if you eat the burger and the fries together - it kinda works.

Rating System
--- What the F - in a bad way | (no stars - poor to average) | * Good | ** Great | *** What the F – in a good way

Closing Comments
For this style of burger, obviously JG Melon is much better, but I would say check out Corner Bistro or Blue 9 burger if you want something nearby.

ramsay : op-ed

being in the industry and have access to a bit more than the average foodie, for some reason i felt compelled to speak up about this whole ramsay thing.
i get why you can sell more papers if you embellish and paint this guy as a complete dick.
so here's my 2 cents...

he's actually paid to show up at the London (here in nyc) 6 times a year right now and consult for them. he is the chief food consultant and dishes and vision for menus are his thing. it then goes through a dollar / cents audit and gets the "yay" or "nay" to print on the menu. (despite what you may read or hear, gordon can cook guys. he's damn good at it)
i know this because i asked the exec chef at the restaurant myself.although he does not own it anymore, it still bares his name and it's still in his best interest to make it a destination (a profitable restaurant) for city goers.
the restaurant just never took off in nyc and never got the numbers needed to keep up with food costs for the dishes they want to serve.
he's got more money at stake with his tv career and has chosen to focus on that for the moment, which shouldn't be the case for a chef, but he stands to lose even more if he does not focus on the media careers he is already married to.

he's a great guy, and all the chefs in the kitchen stand by the guy's philosophy. they wouldn't be there otherwise.
people have been throwing him under the bus because of the character he is on tv. but truthfully, you aren't going to find a better boss to work for. as a knowledge hungry chef working your way through the kitchen scene, gordon ramsay is a damn good mentor to have.
although i've never met him, i like the guy a lot. everything i've read, everything i've heard about his cooking is tops.
i can respect a chef that sticks to principles, and won't serve a #$@%en burger on his menu because A) it's cheap and covers a good portion of NYC patrons who want to say they dine at a top restaurant and want to go for cheap, B) everybody's doing it C) it's just wrong (except for Robuchon, because that's oh so right) and doesn't belong at a fine dining establishment.

for gordon to fail as a restaurateur and bobby flay to be a mega giant is an injustice.
there is something to be said about the patrons and viewers of our food nation somewhere in this hodgepodge we call America.

Tuesday, August 3, 2010

Ramsay's Kitchen Nightmares Part Deux...

Gordon Ramsay's own personal kitchen nightmares are continuing. Even after being forced to sell off all of his US restaurants (yes, Gordon Ramsay at the London in NYC isn't affiliated with him at all) - now he's forced to pay $2 million in back taxes. After berating tons of people on TV on how not to run their restaurants, karma rears it's ugly head.

Monday, August 2, 2010

Salumeria Rosi - Review

Intro
Salumeria Rosi - Highly Recommended
283 Amsterdam Avenue
Btn 74th St and 73rd St
New York, NY 10023-2103
Phone: (212) 877-4800

I've been to Cesare Casella's previous restaurants (Beppe and Maremma) and I was always a big fan of his cooking. Italian food is all about simplicity - getting great ingredients, cooking them well and letting the ingredients shine. He definitely does it again as I was floored by the food here and this is definitely my favorite Italian in the city right now.

Our Menu
Selezione del Salumiere (small)
**
The chef's selection of 7 types of salumi and you get 2-3 slices per salumi - the large you get 4-6. We tried ordering our own, but it's the chef's choice only - makes sense from a cost control perspective. Everything was great and my favorite was prosciutto di parma (porky and melt in your mouth buttery) and I believe what was the sopressata which was bursting with spicy porky flavor. This totally reminded of chorizo from Spain which I totally loved.

Pancia ***
Pork belly cooked in it's own fat. This was a complete WTF moment. I'm so used to the Asian style of pork belly braised till soft and slightly sweet. This was a totally different world as it was crispy yet still tender and it was exploding in pork flavor - something missing from the Asian braise method. Like Maremma and Beppe, the chickpea makes an appearance and it totally helps brighten up the dish and adds great texture. Also the dandelion greens added some bright, vibrant, and bitter pop to the dish. Such a WTF dish and one of my favorite preparations of pork belly.

Trippa Alla Parmigiana *
Solid texture although the funky flavor of the tripe was a bit lost. However, the accompanying sauce was out of control good. Basically a sweet tomato based sauce that was laden with carrots and parsley. Mr Risotto and almost finished two whole bread baskets dipping in this sauce alone.

Costina ***
Spare ribs that were so intensely porky and completely falling off the bone. Again, the bright sweet sauce was to die for.

Uccelletto Di Ceci ***
In house made sausage that was shocking in texture and flavor. It had this almost middle eastern spice thing going on (cardamom, cinnamon), but it still felt Italian. The sausage also tasted like it had some offal in there. Whatever it was, the sausage was out of control tasty.

Semifreddo *
This was a complete WTF in odd playfulness. They basically did melon and prosciutto in odd desert form. The prosciutto was candied and had a texture of peanut brittle, but had the most amazing porkiness going on which worked well with the melon. This would have been a homerun if the semifreddo didn't have this freezer burn quality happening. Still combine all the ingredients and you don't notice it at all.


Rating System
--- What the F - in a bad way * Good ** Great *** What the F – in a good way

Overall Restaurant Experience
  • Food (8.8/10) – The food is so simple and incredibly delicious. Gotta order some pasta next time!
  • Service (8.5/10) – Everyone on the nets complain about three things - price, terrible service, and their policy of forcing you out after 1 1/2 hours. No idea what everyone on the nets are talking about as the waiter was friendly and suggested some great dishes for us. We also did not see the 1 1/2 hour policy enforced as we were there for 2 1/2 hours. Cesare actually seated us which is refreshing to see a chef that actually is at his own restaurant.
  • Atmosphere (9.0/10) – Sitting outside on a beautiful Saturday in the Upper West Side - can't beat that.
  • Price (7.5) – I was extremely happy with the meal, but it is pretty pricey. Each dish is small tapas size portions and around $8-12 per plate - maybe 3-4 bites per person per dish. Total bill was $70 each, but I had three glasses of wine as well. Still worth it in my opinion.
Closing Comments
I hate to be a chef stalker, but wherever this guy goes I will follow since his food is always spectacular.

Sunday, August 1, 2010

Boom Boom Chicken

This recent onslaught of Korean fried chicken joints poppin' up in the city had me just as dizzy as when the frozen yogurt Pinkberry/Red Mango first came out.

I wasn't too impressed with the yogurt and to some extent, I naturally took the fried chicken phenomenon with a grain of salt.
Well, I'm really sorry I did, because today's introduction to Boom Boom Chicken in Fort Lee has me thinking about it all day.
All this time lost, not savoring such a delicious mouthwatering interpretation of fried chicken gone to waste.
Not that I'm not happy with Popeyes, or the occasional KFC... (both great in their own right) but it's really not the same. This stuff is in a league of it's own.

If you have a craving for friend chicken, Boom Boom Chicken is completely worth any amount of wait time, especially if it's your first time.
The key to the deliciousness is it being cooked twice to give you that uber moist center, and crisp outer skin.
Trust me, these pictures don't even do it justice.
It's Un-freakin-believably Delicious!!!