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Tuesday, February 5, 2013
Thursday, July 24, 2008
Reality Bites
With reality competition shows dominating time slots on television, naturally, it's absorbed into daily lives of individuals who watch these programs, i.e. me. For this reason alone, Solo, an otherwise overlooked kosher Mediterranean restaurant in the Sony Building on Madison Avenue, was the destination on Sunday evening. Top Chef's season three winner Hung Huynh, is currently the guest executive chef until late summer. Giving the benefit of doubt to Top Chef alumi (Harold Dieterle's, season one winner, bistro in the west village leaves something to be desired) and taking a leap of faith, we were ready to welcome another reality tv chef's culinary creation into my world.
We started with Kona Kampachi and Sweetbread. The yellowtail was refreshing, the texture and flavor of the sliced strawberry, chunks of avocado, and fried vegetable crisps were tasty, inventive complements. The style and preparation of the sweetbread definitely demonstrated Hung's Asian influences, it was savory and it melted once it was in my mouth. The appetizers were followed by a Honey Miso Cod and Wagyu Beef Sliders. The cod was delicious, and the sliders were juicy and scrumptious. Also on the plate were guacamole and a spicy dipping sauce, which were not necessary since the sliders were already flavorful, but they made the miniature burgers all that much more addictive. I intend on returning to Solo before autumn so I can have those sliders again. Dessert was a decadent, well-balanced whiskey mousse and accompaniment. This is the first time I've ever had alcohol that was approved kosher for Passover, the Rashi Pinot Brut went well with the whole meal, can't go wrong with sparking wine when having fish, burgers, and chocolate.
There was one other table dining in when we arrived, and three new parties were still eating at the end of our meal - not too shabby for a neglected eatery hidden in the Sony Atrium. Of course, every patron inquired whether the celeb chef was in house that evening, unfortunately, he had retired early for the night (our reservation was at 7pm). After relishing this fantastic and inventive meal, I am definitely looking forward to Hung's new restaurant debut later this year.
Solo
550 Madison Ave., (Sony Building)
New York, NY 10022
at 56th St.
212-833-7800
Saturday, July 19, 2008
Adieu, Mon Sherry-Netherland
click on image above for complete photo album
A timeless classic. Steps away from Central Park, my favorite hotel in NYC. I fell in love with the décor of the room, feels as if I had walked through a time machine and was transported a few decades back to the past. It was elegant, classic, and romantic. Everything in the mini-fridge was included, no alcohol, but the Godiva Chocolate Coffee Drink was delicious - the ultimate definition of indulgence.
Surprisingly, I preferred the breakfast at Harry Cipriani over Norma's at the Parker Meridien. I enjoyed the peaceful environment, straightforward, no-frills menu, and the efficiency of the morning waitstaff.
Sherry-Netherland Hotel
781 Fifth Ave.,
New York, NY 10022
nr. 59th St.
212-355-2800
Friday, June 13, 2008
Students can Cook!
click on image above for complete photo album
One of the best tasting lamb I've had in recent memory. Juicy, tender, and deliciously gamey. This is a pleasant dining room located in the heart of Soho, a good choice for any occasion. I had doubts dining at the "school" but was proven wrong. A well executed meal all around, fresh ingredients, seasoned perfectly, and plated masterfully.
Anywhere else in the City a meal of this caliber would cost twice as much (menu changes daily/frequently). We had the tasting menu and they managed to get us out within an hour (we arrived late, and was crunched for time to catch a Broadway show) - kudos to great service!
Anywhere else in the City a meal of this caliber would cost twice as much (menu changes daily/frequently). We had the tasting menu and they managed to get us out within an hour (we arrived late, and was crunched for time to catch a Broadway show) - kudos to great service!
L'Ecole at The French Culinary Institute
462 Broadway
New York, NY 10013
at Grand St.
212-219-3300
Friday, May 30, 2008
Ko-ism
Momofuku Ko. I don't need to write another piece on the food, all that's written about David Chang's three-month old establishment is true. It is very good. GO!
First you will need to successfully make a reservation through the infamously impossible online booking system, after which, exactly six days later, you and your dinner party will embark on a hedonistic culinary journey. There are only two seatings on any given evening, 12 diners per round, with a growing number of hungry foodies and willing spenders in NYC (and beyond)… you do the math.
Ended up at Momofuku Ko by chance. I peruse the internet for the latest on wining and dining on a regular basis. Recently I’ve been reading more and more about the aforementioned establishment, the amazing food, as well as its insane reservation system. So never thought that I would get in, I tried for several days just to see if the rumors are true… which it was. When I was just about to give up – lo and behold – I scored two seats at Ko this past Sunday– I got a reservation within about a week.
A skeptic by nature, I doubted the hype. Days after the meal, as I quickly jotted down a note to Ko-thario (my dinner appointment was for the following night, and I had the same dilemma of finding someone to go with) about my experience – in my mind I thought, the food was okay, it didn’t live up to the glowing reviews. But reflecting further, I made lists of the courses I enjoyed and the ones I didn’t care for, most of the dishes were on the first list; Ko is everything they said it would be and more. Dishes I would return for are the English muffin amuse, fluke, pea soup (hitting my soft spot with the crawfish), smoked egg (mmm caviar), lasagna (on par with Babbo), foie gras (frozen and grated), and short ribs. I didn’t care for the kimchi consommé which was too salty for my taste, and the rhubarb was very tart. The other high quality courses were pleasing as well, though not particularly noteworthy.
We had arrived on time, the table wasn’t ready – we were offered each a glass of rosé as we waited by the entrance. It gave me a chance to absorb the atmosphere, to prepare myself for the meal, and enjoy the Freddy Johnston and Led Zeppelin playing softly from the speakers. Facing the inside of the restaurant, the kitchen is to the right and the row of counter seats are straight ahead. There is barely enough space for the hostess to pass behind the stools, during the course of an evening, the staff must come across several nudges/jabs from the customer’s elbows. Peter Serpico is the chef standing closest to the door. He oversaw the preparation and plating of the food in the kitchen, as well as absorbed the patrons’ reaction to the food (note, absorbing, not actively collecting). I didn't take pictures (with the intimacy of the place, and the chef watching close by, I didn't feel that it was appropriate).
While it was definitely entertaining to sit in front of the open kitchen, watching the chefs meticulously plate our food, it was hot. The essence of the meal remained on our clothing for the remaining of the night. The hostess who sat us is also the server who fills our glass for the wine/ sake/ beer pairing. She had advised that pairing can be done on a per course basis, but warned that if we intend on pairing half or more of the dishes, the meal pairing would be a better deal. They were well chosen accompaniments to the ingredients on each dish on our plate. We were glad that these were not full glasses, by the time we were served the foie course, we were happy, liquored up, and ready to call it a night. There were variations between the dishes presented to the men and women. Deep fried short ribs to the gentlemen, while the lady received chicken poulard – they were both savory meat courses. The deep fried short ribs was especially memorable, the crispy outside was delicious while the rest of the short rib simply melted in my mouth.
Located in East Village, Ko’s clientele were hip and refined, and mostly under forty. This is the kind of place you ride the subway to, with easy access to the rest of NYC nightlife for a post-dinner rendezvous. The food deserves your undivided attention; it’s not a date place, unless your date is also a foodie. Two hours plus later, we left with a smile on our face that lingered for the rest of the night.
First you will need to successfully make a reservation through the infamously impossible online booking system, after which, exactly six days later, you and your dinner party will embark on a hedonistic culinary journey. There are only two seatings on any given evening, 12 diners per round, with a growing number of hungry foodies and willing spenders in NYC (and beyond)… you do the math.
Ended up at Momofuku Ko by chance. I peruse the internet for the latest on wining and dining on a regular basis. Recently I’ve been reading more and more about the aforementioned establishment, the amazing food, as well as its insane reservation system. So never thought that I would get in, I tried for several days just to see if the rumors are true… which it was. When I was just about to give up – lo and behold – I scored two seats at Ko this past Sunday– I got a reservation within about a week.
A skeptic by nature, I doubted the hype. Days after the meal, as I quickly jotted down a note to Ko-thario (my dinner appointment was for the following night, and I had the same dilemma of finding someone to go with) about my experience – in my mind I thought, the food was okay, it didn’t live up to the glowing reviews. But reflecting further, I made lists of the courses I enjoyed and the ones I didn’t care for, most of the dishes were on the first list; Ko is everything they said it would be and more. Dishes I would return for are the English muffin amuse, fluke, pea soup (hitting my soft spot with the crawfish), smoked egg (mmm caviar), lasagna (on par with Babbo), foie gras (frozen and grated), and short ribs. I didn’t care for the kimchi consommé which was too salty for my taste, and the rhubarb was very tart. The other high quality courses were pleasing as well, though not particularly noteworthy.
We had arrived on time, the table wasn’t ready – we were offered each a glass of rosé as we waited by the entrance. It gave me a chance to absorb the atmosphere, to prepare myself for the meal, and enjoy the Freddy Johnston and Led Zeppelin playing softly from the speakers. Facing the inside of the restaurant, the kitchen is to the right and the row of counter seats are straight ahead. There is barely enough space for the hostess to pass behind the stools, during the course of an evening, the staff must come across several nudges/jabs from the customer’s elbows. Peter Serpico is the chef standing closest to the door. He oversaw the preparation and plating of the food in the kitchen, as well as absorbed the patrons’ reaction to the food (note, absorbing, not actively collecting). I didn't take pictures (with the intimacy of the place, and the chef watching close by, I didn't feel that it was appropriate).
While it was definitely entertaining to sit in front of the open kitchen, watching the chefs meticulously plate our food, it was hot. The essence of the meal remained on our clothing for the remaining of the night. The hostess who sat us is also the server who fills our glass for the wine/ sake/ beer pairing. She had advised that pairing can be done on a per course basis, but warned that if we intend on pairing half or more of the dishes, the meal pairing would be a better deal. They were well chosen accompaniments to the ingredients on each dish on our plate. We were glad that these were not full glasses, by the time we were served the foie course, we were happy, liquored up, and ready to call it a night. There were variations between the dishes presented to the men and women. Deep fried short ribs to the gentlemen, while the lady received chicken poulard – they were both savory meat courses. The deep fried short ribs was especially memorable, the crispy outside was delicious while the rest of the short rib simply melted in my mouth.
Located in East Village, Ko’s clientele were hip and refined, and mostly under forty. This is the kind of place you ride the subway to, with easy access to the rest of NYC nightlife for a post-dinner rendezvous. The food deserves your undivided attention; it’s not a date place, unless your date is also a foodie. Two hours plus later, we left with a smile on our face that lingered for the rest of the night.
Momofuku Ko
163 First Ave.,
New York, NY 10003
nr. 10th St.
no phone
Thursday, May 22, 2008
Comfort Food in Manhattan
I've finally found what I was looking for, a restaurant on the island of Manhattan that I can depend on, somewhere I would revisit often. A welcoming place that fit nicely my weekly budget with a friendly atmosphere, good selection of drinks, and a fantastic variety of snacks. I've been there a few times already this month, and it hasn't disappointed me. Be ware, they open at 5:30pm, so if you are there right after the last seats are taken for the first seating, be prepared to wait about an hour for the next availability.
Sake Bar Hagi a hidden gem located a few blocks from Times Square, right in the shadow of Rockefeller Center. The menu includes standard Japanese appetizers like edamame, agedashi tofu,takoyaki , and yakitori. Other dishes I've tried are avocado salad, sliced steak, chicken gizzard, wasabi shumai, and smelt; I particularly enjoyed the deep fried chicken gizzard (pictured above) - it's a savory treat not typically found in restaurants on this side of the Pacific. I would never get tired of izakaya (Japanese pub) fare. This is the perfect spot to unwind after a day of hard work: delicious snacks, cold sake (or if you prefer, beer), and no pretense... what more can one ask for? (Yes, this is the place Bourdain visited on the travel channel)
Sake Bar Hagi
152 W. 49th St.,
New York, NY 10019
nr. Seventh Ave.
212-764-8549
Wednesday, May 7, 2008
A Rose By Any Other Name
click on image above for complete photo album
Whether it's called nabemono, hot pot, jjigae, sukiyaki, shabu shabu, or fondue, the term describes a pot of broth and various chunks of food that is cooked and flavored by dipping in the hot liquid and its accompanying sauces. From rich, melted chocolate, to fragrant, robust cheese, to tongue-numbing spices, it can be sweet or savory.
I'm a big fan of cheese (with fruit usually) and have been wanting to have fondue again before my first experience at Zola New World Bistro in State College, PA. Closer to home is Artisanal Fromagerie and Bistro in Murray Hill, but I've never had a desire to step foot in the establishment. No particular reason, there are plenty of other restaurants in Manhattan for that one to make my list. On the weekends I prefer to stay away from Manhattan, I'll let the tourists fight it out with the B&T.
The Melting Pot of Long Island (Farmingdale, to be exact) opened in November 2007, this is currently the largest out of 125 outposts in the country. The other patrons there were dressed for a night out on the town, of course I am in my weekend jeans-and-sneakers. It was dark inside, with plenty of booths and tables, it was impressively clean, and the atmosphere is almost business-like (or even romantic) -- this was early evening on a Saturday. The waitress was awkwardly friendly though she was not familiar with their offerings (I told her this was our first time at the Melting Pot and expected a song and dance with a story about the restaurant chain - which didn't happen). We ordered the Pacific Rim, started with the spinach artichoke cheese fondue and two salads, followed by the entrée with coq au vin fondue. I thought unique, helpful hints might have enhanced the experience (but then again fondue is pretty much dummy-proof), we were introduced to multiple dipping sauces (one is called the green goddess), and advised to cook the raw pork, poultry, and shrimp for two minutes before eating. I was so excited in the beginning be sitting in front of another fondue meal, I carelessly burned the roof of my mouth on a piece of hot, chewy, cubed bread covered in melted fontina cheese. Being a traditionalist, I insisted on watching drunken chicken broth come to a boil before dipping in our raw ingredients. It took a while, and I doubted the electric plate's ability to heat pot, but it did. We stabbed the chunks of pork, beef, and chicken with our fondue forks and threw them in the bubbling fondue.
The serving portion was more than adequate for two people; there was no room for dessert. This meal cannot be rushed, unless you want to risk food poisoning (à la e. coli or salmonella). This was pricey for what it was, a self-cooked meal. It was a fun hands-on experience and I can see what a treat this would be for grade school children.
After dinner, one can potentially pass some time at Adventureland, located within walking distance from the restaurant. Next time I have fondue it will be homemade.
I'm a big fan of cheese (with fruit usually) and have been wanting to have fondue again before my first experience at Zola New World Bistro in State College, PA. Closer to home is Artisanal Fromagerie and Bistro in Murray Hill, but I've never had a desire to step foot in the establishment. No particular reason, there are plenty of other restaurants in Manhattan for that one to make my list. On the weekends I prefer to stay away from Manhattan, I'll let the tourists fight it out with the B&T.
The Melting Pot of Long Island (Farmingdale, to be exact) opened in November 2007, this is currently the largest out of 125 outposts in the country. The other patrons there were dressed for a night out on the town, of course I am in my weekend jeans-and-sneakers. It was dark inside, with plenty of booths and tables, it was impressively clean, and the atmosphere is almost business-like (or even romantic) -- this was early evening on a Saturday. The waitress was awkwardly friendly though she was not familiar with their offerings (I told her this was our first time at the Melting Pot and expected a song and dance with a story about the restaurant chain - which didn't happen). We ordered the Pacific Rim, started with the spinach artichoke cheese fondue and two salads, followed by the entrée with coq au vin fondue. I thought unique, helpful hints might have enhanced the experience (but then again fondue is pretty much dummy-proof), we were introduced to multiple dipping sauces (one is called the green goddess), and advised to cook the raw pork, poultry, and shrimp for two minutes before eating. I was so excited in the beginning be sitting in front of another fondue meal, I carelessly burned the roof of my mouth on a piece of hot, chewy, cubed bread covered in melted fontina cheese. Being a traditionalist, I insisted on watching drunken chicken broth come to a boil before dipping in our raw ingredients. It took a while, and I doubted the electric plate's ability to heat pot, but it did. We stabbed the chunks of pork, beef, and chicken with our fondue forks and threw them in the bubbling fondue.
The serving portion was more than adequate for two people; there was no room for dessert. This meal cannot be rushed, unless you want to risk food poisoning (à la e. coli or salmonella). This was pricey for what it was, a self-cooked meal. It was a fun hands-on experience and I can see what a treat this would be for grade school children.
After dinner, one can potentially pass some time at Adventureland, located within walking distance from the restaurant. Next time I have fondue it will be homemade.
The Melting Pot
2377 Broadhollow Rd.
(Route 110)
Farmingdale, NY 11735
631-752-4242
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