mad wednesday

Veniero's

2012-01-04T01:43:00.001-05:00

Veniero's.

East Village.

Whileit is no Peugeot Landaulet picking you up in Paris, Veniero's is still an escape to another era.

Since 1894, the bakery has kept up with its international fame with cases full of cheesecake, tiramisu, strawberry shortcake, sfogliatelle, and a never ending stream of traditional Italian pastries.

Venture past the display case and waiters with wonderfully heavy accents whisk you away to a golden niche crowned with a kaleidoscope glass ceiling. Ignore the touristsand Asian-cafe-squatters (myself included) who have managed to time travel with you and sit down for your just desserts.

{Torta Di Mandorle}

Amidst the frenzy of vanilla butter cream and red velvet cakes stands Veniero's Torta Di Mandorle, one of the best NYC cakes I have had the pleasure of trying. Each forkful of this almond torte takes you through layers of yellow cake, apricot jam filling, and nutty almond paste. Doused in a spot of rum and protected by a baked almond shell, the cake stays moist with a candy crunch. The unmistakable almond flavor, reminiscent of marzipan, balances the sweet and tart layers inside.

It is just rich enough to be an excuse to share with a loved one~

{Miniature pastry assortment: strawberry tart, cream puff, cannoli}

For those who just can't choose one. You know who you are.

The Fat Radish

2011-12-20T16:23:00.000-05:00

The Fat Radish.

Chinatown.

Tucked in a dark obscure street, The Fat Radish casts a warm glow like a siren song to every damn hipster in the metropolitan area. Night after night, unmistakably young and scruffy faces duck into this in hipster oasis to join the hum of the high-ceilinged dining room.

Best put by Sam Sifton, The Fat Radish is very "Jamie Oliver" but with a streak of bourgeois and Brooklyn. Here, pretty people deign to sit on rickety wooden benches and buzz over fare that is more than just British. Rustic yet vibrant, the menu focuses on only the best that the season has to offer.

{Radish Amuse-bouche}

Well, what did you expect?

{Duck Rillette Terrine, Onion Jam}

A good introduction to the pâté/rillette world.
In a rillette, tender shredded meat is cooked with spices, fat, and more to create a rich spread. This one, topped with sweet onions caramelized into oblivion, is just enough to whet the appetite.

{Montauk Diver Scallops, Golden Beet and Sweet Potato Mash, Chinese Broccoli}

Beautifully seared scallops with a balance of sweet and bitter vegetables.

{Roasted Dutch Morgan Chicken, Local Broccoli, Caperberry Pan Sauce}

While I was too full to take a bite, I heard only good things about this roast chicken.

{Fall Squash Risotto, Spiced Mascarpone, Pecans}

Risotto is a common Italian way of cooking rice in broth until it is creamy and flavorful.

This particulary colorful risotto is laced with rich mascarpone cheese and sweet fall squash.

{Celery Root Pot Pie, Black Garlic, Gruyere Cheese}

Perched on nearly every table is a golden pouf surrounded by the oohs and aahs of folk who have no idea what celery root is. With a flavor like its namesake (plus a hint of curry), the celery root is possibly the most awkward vegetable abomination that lives.

But underneath this buttery, flaky crust is a steaming pocket of the most memorable vegetables that will ever cross a plate. The filling is so tender and deeply flavorful that meat is unnecessary. Forget grandma's chicken pot pie. You might as well defect to the Fat Radish side now.

{Bacon Cheeseburger with Duck Fat Chips and House Pickles}

While the dishes are simple, The Fat Radish has a way of using each and every ingredient to its utmost potential. Even in their house burger, the flavors of the loosely packed seared meat, oozing cheese, and bacon stand out equally.

The fries, while good, are not crisp enough to hold a candle to the thrice cooked chips at the Breslin.

{The Fat Radish Plate-partially nibbled}

Pick-of-the-day in a vegetable way.
~
Last but not least, a shout out to one of the best teams I have ever worked with: Queenie, Jasmine, Cole, & Wes (featured above)

PDT

2011-11-14T14:11:00.001-05:00

PDT.

East Village.

People often walk into the telephone booth at Crif Dogs...and do not come out.

More like Platform 9 3/4 than Without a Trace, this telephone booth is the entertaining entrance to one of the most obvious speakeasy bars in the city. After all, it is hard to stay unnoticed after being named the number one bar in the world in 2011. But be aware, not everyone is deemed fit to enjoy PDT. Many are turned away by their infamously rude hostess.

Under the low light and loving gaze of the occasional piece of taxidermy, you can truly enjoy your drink without raucous drunkards hollering at everything that moves. Ignore PDT's rules of refinement and you too will be promptly thrown out. It may sound a bit stiff but it is well worth the liquid masterpiece crafted for you by PDT's genius bartenders.

Remember, reservations are hard enough to get as it is so...

please don't tell.

{Benton's Old Fashioned}

Bacon infused bourbon, Angostura bitters, maple syrup, and a twist of orange make the breakfast of champions. The cocktail begins with a breath of citrus and ends with the unmistakable smokey note of bacon which strangely brings it all together. The originality of the flavors playing against each other is what sets this bar apart. A classic that could only be remixed so well by PDT's own.

{Paddington}

There is even something delightfully complex for the fruity drinkers out there (don't be ashamed!).

Five Island rum, Lillet Blanc, lemon and grapefruit juice, and orange marmalade create a bright, citrusy cocktail anchored by earthy St. George Absinthe Verte.

(Fun Fact: The Paddington is the namesake of the stuffed bear head in the bar.)

{Chang Dog}

Named after the famous (infamous?) David Chang himself, this bacon-wrapped, deep fried hot dog is topped with a tangy Momofuku kimchi and served exclusively in PDT. This is one of the few places that serves drunk food in such a classy setting, so let your hair down and enjoy a drink that is probably deeper than any thought you've ever had.

Peels

2011-11-09T15:41:00.001-05:00

Peels.

East Village.

Another addition to the epicurean stretch of Bowery, Peels is the latest restaurant by William Tigertt and Taavo Somer of Freemans. Cue the hipsters.

Still, Peels shows character in the inevitably modernizing East Village. Instead of metal and fluorescence, towering windows bathe the wooden tables in soft light and made the open space virtually glow. Just as cozy is the Southern inspired food, like Andouille corn dogs and biscuits with your choice of egg, bacon, gravy, cheese, and more. It may be friendly to the EV but not your waistline.

Perhaps it is for the best that this review is a bit late since Peels has now worked out many of its fledgling year kinks in service and food. The hipster influx, however, remains.

{Shrimp & Grits}

When it comes to the shrimp and grits, Peels does right by the South. There, creamy buttery grits at breakfast is practically law. Crowned with a golden yolk, bacon, and shrimp, the rich appetizer sticks to your sides and does not let go.

{Blackberry Eton Mess Fool}

This classic British dessert is a rare and rewarding find in the city (hinthint Breslin: bring it back!) Crisp meringue, yogurt, and blackberry are thrown together in a whimsical frenzy making each spoonful a pleasant surprise. That unique yet strangely addictive ice cream on top? Lemon verbena.

Peels, with its many wonderful breakfast pastries and desserts, makes it hard for a sweet-tooth to stay away. If you cannot get your breakfast fix, there is definitely no shame in sidling up to the bar just for dessert after dining elsewhere.

{Peels Sundae}

It is pretty hard to go wrong with pretzels, peanuts, brownie bits, salted caramel, hot fudge, and ice cream in a pickling jar.

{Warm Chestnut-Honey Pear Crisp Tart}

To herald the falling leaves and crisp nights, Peels has started baking some hearty, spiced pies. For a taste of Fall different from apple and pumpkin, there is the warm pear tart with chestnut-caramel ice cream melting into buttery crumbs.

Gemma

2011-11-02T17:45:00.000-04:00

{Barbera d'Alba, Guidobono, '09 & Pinot Noir, St. Michael-Eppan, '09}

Gemma.

East Village.

{Margherita Pizza}
A warm booth and dripping coats. Candlelight and wine. Food and friends.
Love New York City on a rainy afternoon.

{Cappellacci}

With the change of seasons comes dishes reflecting the new flavors and produce available.
And for fall that means...cappellacci.

Plump pasta is filled with sweet butternut squash and tossed in a rich, nutty buerre noisette. The sauce is also infused with sage as snug and fragrant as the coming holidays.

{Penne alla Norma}

Pasta, perfectly al-dente, mixed with eggplant, tomato sauce, and ricotta salata.

(Candlelight may be great for the ambiance but not for my point-and-shoot...)

{Sea Bass Special}
Wonderfully fresh fish with crisp skin and two salsas.

*By the way, now you can Follow my blog with Bloglovin

Big Eats in a Small World

2011-10-24T22:14:00.000-04:00

Dessert Club Chikalicious.

East Village.

{Cookies and Cream Sundae}

Made with their unique Situation Dark cookies (chocolate cookie with preztel, toffee popcorn, peanut butter chips, and chocolate chips), the Dessert Club's "cookies and cream" puts oreos to shame.{Chocolate Eclair Ice Cream Sandwich}

Chikalicious, the only place where you can eat an eclair and listen to 50 Cent...

{Puff Pastry Pumpkin Pie}

New at the Dessert Club!

Some seriously spiced pumpkin in between two seriously buttery crusts.

The perfect version for the annoying person who eats more crust than pumpkin filling (aka me).

Coolhaus

2011-10-17T17:23:00.001-04:00

Coolhaus.

Find the truck through Twitter!

I admit I was a bit overly excited when I saw the Coolhaus truck only10 feet away from my doorstep. I have been trying to track down this truck every since I tried them for the first time in LA this past summer, but I always seem to miss it. Bourbon pecan pie ice cream? Red velvet cookie? It is impossible to get sick of the combos that Coolhaus architects in a simple truck.

{Potato chip and Skor Bar cookies with dirty mint chip ice cream}

Forget the already heavenly salty-sweet cookies, the dirty mint chip ice cream is what really makes it uniquely Coolhaus. The iconic green in this mint ice cream comes not from food coloring but flecks of fresh mint leaf. The faint, herbal bite brings the unexpected to a simple ice cream sandwich.

Baohaus

2011-10-05T23:47:00.000-04:00

Baohaus.

East Village.

While I'm not sure if 14th St is technically the EV, the no-frills no-shit just-food approach of owner Eddie Huang definitely pushes Baohaus off the boat and straight into the village vibe. Taking cultural experiences and old school hip-hop, this hole-in-the-wall redefines baozi with attitude. Sorry, but Momofuku and Ippudo move aside. Hello, hormone-free Niman Ranch meat and environmentally green cooking methods. Baohaus not only offers mouthwatering, inexpensive steamed buns but also a quality declaration of Asian-American culture.

{Birdhaus Bao: All natural chicken fried to order with spicy seasoning salt, cilantro, Taiwanese red sugar, and peanuts}

The first bao is the start of an addiction, trust me I would know. If the feel of soft, warm bun wrapped around crispy chicken doesn't get you, then the salty-sweet crunch will. The chicken is undeniably fresh with a pop of cilantro and citrus-y mayo. For my first Baohaus bun, it disappeared all too quickly...

{Chairman Bao: Braised Berkshire pork belly with peanuts, Taiwanese red sugar, cilantro, and Haus relish}

While made famous at Chinatown and Momofuku, the gua bao at Baohaus is an experience in and of itself. Rich and comforting, the fatty slab of braised pork melts in your mouth only to set off crunchy fireworks of sugar and peanut. It is a tiny pocket of immense flavor and texture.

{Haus Bao: Braised beef served with cilantro, peanuts, Taiwanese red sugar, and Haus relish}

The recipe that put Eddie Huang on the culinary map.
Delicious beef red cooked so low and slow that it seems almost sexy. The flavorful skirt steak, cooked with moutai, shreds apart at the slightest tug.

By the third bun I could tell that the Taiwanese red sugar and peanut were the key ingredients [read: drugs] to these bao. The sweet and nutty texture adds another dimension to the savory braised meat and fried chicken.

{Robin Givens Bao: All natural chicken confit with Beijing sesame sauce, Szechuan peppercorns, spices, daikon, and cucumber}

You should know who that is ^

{Sweet Bao Fries: Slices of fried bao with black sesame and pandan sauces}

A clever interpretation of bao to say the least.
Can you ever go wrong with frying something into oblivion? I think not.
While the condensed milk in both sauces oveprowered the sesame and pandan, it was delicious nonetheless.

Thank you Vince & Wennie.

An Embarrassment of Riches

2011-09-30T13:43:00.000-04:00

Balthazar.

Soho.

{Steak frites}

Bustling tables, wonderful service, sinfully decadent food...

back to good food that never changes.

{Duck confit}

Poaching a leg of duck in its own fat seems cruel and unusual at first but definitely not after one bite. The dark meat falls apart on the bone, releasing its delicious fat to be soaked up by wild mushrooms and potato crisps. Each forkful is a sedative, luscious and earthy in flavor.

{Crème brûlée}
With the ludicrous amount of dessert ordered, its always best to include one of the classics like crème brûlée.

Crack the top with the back of a spoon and reveal a rich custard with shards of caramelized sugar.

{Lemon mille-feuille}

Amidst the many one-note desserts in the city, there is Balthazar's lemon mille-feuille.

The tart lemon cream tucked into a mille-feuille harmonizes with creamy lemon parfait, icy lemon granite, and candied lemon for complex dessert focused wholly on the humble lemon.

{Pavlova}

The airy meringue, whipped ricotta cream and warm berries in this dessert are just as effortlessly beautiful as the Russian ballet dancer it is named after, Anna Pavlova. Sweet, crisp, light, and chewy all at once, meringue is my personal favorite in desserts.

Otafuku

2011-09-16T22:28:00.000-04:00

Otafuku.

East Village.

In a city of sleek 4 star restaurants, I am glad that there are hole-in-the-walls like Otafuku.
It's properly greasy and so tiny that they can't help but put some loving sweat and blood into their food. Just as it should be.
Surprisingly, this is one of the only places in the city to get okonomiyaki and...

{Takoyaki}

Just fried golden batter orbs with a gooey hot octopus, pickled ginger, and scallion center (and you thought jelly-filled munchkins were amazing...pfft) Dress 'em up with takoyaki sauce, mayo, green aonori (seaweed) and pink katsuobushi (dried bonito flakes).

Six mini gut bombs of delicious, sweet-savory fried-ness.

Looks kind of...fishy?

Not when you're drunk :)

Lulu Cake Boutique

2011-09-09T01:06:00.000-04:00

Lulu Cake Boutique.

Chelsea.

"Moist" is not the most appealing of words...kind of like "damp" or "flaccid"...but it is late and I digress.

For Lulu Cake Boutique, moist is what it is all about and it works.

All of their baked goods from pastries to wedding cakes are incredibly moist, especially their retro versions of childhood favorites.

{Snowball = Hostess Sno Ball}

These signature pink confections take you back to elementary school lunch/recess where Hostess reigned supreme. Moist dark chocolate cake with a lopsided dollop of coconut custard is covered in marshmallow frosting and rolled in pink coconut flakes. They are literally the size of my face. Like its original counterpart, I could only eat half before the sugar took effect.

{Red velvet and passion fruit Lulus = Hostess Twinkies}

Lulus are an overindulgence for your inner 5-year old with their super sweet chocolate coating.

For your (unfortunately) outer adult self, the insides display some impressive flavors like red velvet and lemon. Their red velvet is true to its name with cream cheese frosting inside while the passion fruit has a tart filling that tempers its sweet white chocolate shell.

Very sweet I say.

Torrisi Italian Specialties

2011-08-24T02:06:00.000-04:00

Torrisi Italian Specialties.

Nolita.

{Chicken Parmesan Sandwich}

Step in for lunch or the $50 dinner prix fixe and meet your new Italian "grandmothers": Mario Carbone and Rich Torrisi. These two men have made quite a splash revitalizing Italian cooking with a touch of American character. It's a little nostalgia and a little new.

The old school storefront is filled with cured meats and traditional effects, but the kitchen creates its own interpretation of Italian. And while careful attention is paid to the ingredients, they are unpretentious, homey, and most of all American. The fresh ingredients truly elevate their chicken parm and house roasted turkey sandwiches.

Through all this, their focus on simple, delicious Italian cuisine is unmistakable and much acclaimed.

With all the newfangled edible foams and powders out there it's easy to forget the familiar favorites like chicken parm. Sweet tomato sauce and a thick slice of buttery fresh mozzarella blanket the lightly breaded, tender chicken. Each bite is a glorious mess but the few with basil are even better. It is well worth trying to snag one of the 18 seats to get your hands on this sandwich.

{Asparagus and spicy broccoli rabe}

Torrisi's quarter pound antipasti have changed my 2 year old mentality on vegetables. Who knew a little mint, lemon, and parmesan could make asparagus so memorable? Or chili with bitter broccoli rabe?

People's Pops

2011-08-17T19:56:00.002-04:00

People's Pops.

{Chelsea Market, High Line, Brooklyn Flea, and more...}

{Strawberry-rhubarb pop}

The dog days of summer have come...last call for any popsicle lovers out there!

But next time, swap those boring supermarket pops for sustainably grown, local fruit pops and a view of the High Line.

For anyone who is a sucker for the fruit chunks in those common strawberry popsicles, take note; the strawberry-rhubarb pop is almost solid sweet fruit. It's refreshing in more than one sense to find a popsicle that is not overly sweet and healthy, too.

{Cherry-rhubarb shave ice}

It is always a treat to watch a huge chunk of ice turn into dessert before your very eyes.

Subdued but with enough flavor to satisfy (especially at the bottom, the best part of shave ice).

East To West: In-N-Out Burger

2011-08-16T11:55:00.001-04:00

I am glad to finally get back to my NYC noms that are long overdue. The final installation of my California eats: In-N-Out. Bye-bye Golden State.

In-N-Out Burger.

The whole damn state.

First things first, I am not getting into the whole In-N-Out v. Shake Shack debate. If you want a side by side comparison, search it on Google. The rivalry is nonsense because, quite frankly, both are delicious.

California = In-N-Out. Easiest math I've ever done.
However, In-N-Out is not only a California thing. This family-owned chain dots the west coast and even Texas. Contrary to popular belief, In-N-Out is not on the east coast because of its commitment to quality (all the never-frozen beef goes through a facility at Baldwin Park, CA) and its private ownership (In-N-Out has no intention of franchising any time soon).
Alas, we east coasters must suffer the consequences.
In-N-Out serves almost gourmet fast food without compromising the fast food experience: cheap, friendly, quick, inviting to all ages, fatty, crunchy, and delicious. Here's my humble take on the fast food defended by Californians with the ferocity of the Crusaders...

{Double-double}

Like one photograph would be enough. Hah
In-N-Out burgers are wholly satisfying on so many levels. With fresh beef patties, crisp lettuce, bright red tomatoes, the mysterious spread, and slices of American cheese you can actually taste, the spectrum of flavors and colors rival the rainbow. My personal favorite part? The sweet, buttered buns toasted golden brown and delicious.
It is the American fast food burger done right.

{Fries Animal style}

"Animal style", part of the not-so-secret menu, is In-N-Out's own spin on the usual fast food favorites.

When ordered Animal style, normal french fries are slathered with slices of melting American cheese, spread, and grilled chopped onions. Gut bomb extraordinaire.

Some of secret menu items are hilarious-"Flying Dutchman"? Here is a link to the Ultimate In-N-Out Secret Menu Survival Guide. I bet at least half will be completely foreign to you! Actually, check out all of the In-N-Out related posts; they take apart the menu, analyze the ins and outs (yeup), and put it back together at home, too.

{Neapolitan shake}

Super thick, aerated shake. Not very impressive other than the pretty mix of flavors.

{Cheeseburger Animal style}

Now onto the Animal style burger, a whole new level with a mustard-grilled patty, grilled chopped onion, extra spread, and pickles. Put it all together...asdfjkl (couldn't think of anything else).
I don't remember the first bite, I'm pretty sure the mind-boggling deliciousness made me black out for a minute.

East To West: Sprinkles Cupcakes

2011-08-11T17:57:00.001-04:00

I'm finally winding down on my California quasi-reviews with two tourist favorites: Sprinkles and later In-N-Out. Enjoy!

Sprinkles Cupcakes.

Beverly Hills, CA.

While it's now a nationwide attraction of sorts, Sprinkles has its roots in the west coast.

As follows, even though Sprinkles finally opened in NYC, California was the only place for me to try it for the first time. And of course I had to eat my way through nearly a dozen different flavors...gluttony.

{Chai}

Wonderfully warm chai spice in both cake and frosting made for the most novel and well-flavored of the dozen. The chai cupcake definitely warrants a weekly Friday trip to Sprinkles in the UWS.

{Strawberry}

Someone managed to turn a strawberry into a delicious cupcake...

Robust, sweet strawberry frosting paired with a light strawberry fruit-based cake = pure strawberry goodness.

{Key Lime}

Tart, as it should be, and flecked with zest.

{Pumpkin}

The great spice of the cinnamon cream cheese frosting makes the pumpkin cupcake.

{Red Velvet}

Sprinkles is known for their to-die-for red velvet and for a good reason.
Their subtle cream cheese frosting (just the way I like it) crowns a rich, deep red velvet cake.

{Lemon Blueberry}

A great recommendation by one of their employees!
The fresh, tangy lemon flavor and plump blueberries hidden in the cake taste just like summer when put together.

{Vanilla and milk chocolate}

It is in the simple flavors where I find New York cupcakes take the prize.

The vanilla cupcake at Sprinkles was floury and flat. And in chocolate cupcake, notes of coffee overtook any chocolate flavor. Perhaps it was an off day for those two fundamental flavors.

For the most part, Sprinkles cupcakes are incredibly moist with richly flavored frosting that I do not often see.

East To West: Kalbi Burger

2011-08-08T01:59:00.002-04:00

Kalbi Burger.

Los Angeles, CA.

{Kalbi Burger}
Kalbi Burger was one of those fortuitous eating accidents that I find so often in NYC and never thought to find in sprawling LA. In all my Cali burger research (Father's Office, Umami Burger, In-N-Out, etc), I never came across it and I thank a LA local, Justin, for the suggestion and a lift.

I love fusion food. As gimmicky as it may be, sometimes fusion hits it right on the head.
Unwise as it is to throw out end-all, be-all assertions, their Kalbi Burger is some the best fusion I have ever had and a close contender to the best burger I have ever had as well. The juicy certified natural angus beef patty oozes the sweet and savory flavors beloved in Korean barbecue and is topped with tangy, spicy sauteed kimchi, a requested addition. The other brightly flavored Asian accompaniments, Korean vinaigrette and garlicky Kalbi aioli, make the American cheese and bun seem exotic but not unwelcome. Here, salty, juicy, sweet, spicy KBBQ meets smoky, crispy, melty, fatty American burger.

The Kalbi Burger is not the only star on the menu, their Jeju Do and Saigon Burgers are not to be overlooked. And they have friendly service to boot!

But the final star of Kalbi Burger aligned with dessert, a mind blowing ice cream sandwich by way of Coolhaus.

Originally from LA as well, Coolhaus concocts insanely delicious and creative combinations of sustainable ice cream and cookies like Brown Butter and Candied Bacon ice cream on Chocolate Chip cookies or Dirty Mint Chip ice cream on Red Velvet cookies. Mentally drooling? They have a truck in NYC, too.

{Thai tea and ginger molasses ice cream sandwich}

A generous scoop of aromatic thai tea ice cream hugged between two chewy ginger molasses cookies. A flavor combination that is so unimaginable and unbelievably perfect that it negates the familiar ice cream sandwich backslide mess.

East To West: Cali Cafe Carousal

2011-08-01T20:44:00.001-04:00

This is less a review than some food porn recap of my Cali trip. Enjoy!

Guppy House. Mochilato. The Balcony.

Irvine, CA.

If there's one thing Irvine has no lack of, it's Asian style cafes.
Fortunately, quantity did not take away from quality.

Everything at Guppy House is so big...Look at the shave ice mountain above. Covered with strawberries, mango, banana, red bean, and condensed milk, it was one deliciously majestic (intimidating) dessert.
And it pairs perfectly with...

Butter coconut and dark chocolate brick toast!
So buttery luscious and soft in the middle with dangerously crunchy edges. I'm drooling now.

I don't know why I had such a hard time understanding the concept of Mochilato...but I had a delicious time trying. I love when food comes in a rainbow variety.

A cloud-like mochi filled with mango gelato.

I had heard endless rants and raves about the shave ice at The Balcony so of course I had to try it.
While I prefer New Jersey bingsoo or shave ice hands down, one new shave ice topping that I had never before encountered was the quivering "milk brûlée", a vanilla and coconut-y sweet custard.

The paltry amount of condensed milk left the shave ice bland but the ice itself was as fine and fluffy as powdered sugar. The feel is extraordinary.

Kati Roll Summer Happy Hour

2011-07-27T17:06:00.006-04:00

A special thanks to the Gita Group and Kati Roll for extending me an invitation to...

You think beer with hot wings is good?

Think again.

Booze and spice lovers alike should head on over to the Kati Roll Company for its new Summer Happy Hour. From 4:30-6:30PM Monday through Friday, this Summer Happy Hour is one good reason to sneak out of the office early and grab a tasty deal. 1 roll + 1 beer = $2 off and there is a new special combo for $7 every week!

But simply boozing customers up is not the intention of this new happy hour...(or is it?)

Nope, beer is actually a great complement to the poignant flavors and also douses the flames of Indian spice for wusses like me.

The selection of liquor from wine to beer.

The spread that keeps you coming back for more and more and more...

Relatively new on the menu, the Tiger Shrimp Masala roll swept me off my feet. A collaboration between Kati Roll and Top Chef finalist Angelo Sosa, the roll's subtly sweet grilled shrimp with red onion and cilantro sauce create a party in your mouth. The spicy birdseye chili got me sweating more than the sweltering weather outside, but I could not stop eating these rolls. Paired with a white wine...perfect.

Step out of your comfort zone with one of my favorites: the Achari Paneer roll.

Paneer is a delicious mild and buttery Indian cheese that softens some of the stronger flavors.

Stella Artois, Achari Paneer roll, and Unda Chicken roll.

Kati Roll's very own Anil Bathwal. He suggested I try the PBR with a Kati roll. Goes to show that the cheapest (cough, hipster) beer may be the best beer!

Introducing the entertainment for the night..."Kenny G from Mean Girls look-alike"?

The Brown Boys and DJ Mike. Raj (Urban Nerd) and Sam Hasan sang a clever (and hilarious) Kati Roll cover of Enrique Iglesias' Tonight. For a good laugh, you can find their performance here.

East To West: BLD

2011-07-24T20:22:00.002-04:00

BLD.

Los Angeles, CA.

I have a new found appreciation for American cuisine.

A little while ago, I realized my eats list lacked the very nationality that I call my own. That's no good!

Hence, BLD during my California trip and Apiary for New York's Restaurant Week. Both excel in American cuisine with impeccable service as well. Although BLD stands for breakfast, lunch, dinner, their brunch is the best way to sample all of their menus.

After all, what does America do better than brunch?

{Ode to Butterfield's}

A lavish approach to eggs benedict with a cabernet sauvignon Hollandaise on top of sliced flatiron steak and poached eggs.

{House Cured Salmon Benedict}

A more classic looking eggs benedict with wilted spinach and smoked salmon on BLD's homemade english muffin. The saltiness of the smoked salmon works well with the eggy Hollandaise sauce.

{Braised Pork & Poached Eggs}

Yet another eggs benedict dish! This time with braised pork on grilled pain de mie, a sandwich bread.

The citrus Hollandaise (they never seem to run out of ideas do they?) works well cutting through the fatty braised pork.

Every single one of these egg dishes is hearty enough to share.

Everyone at the table enjoyed spicy, crisp spanish chorizo home fries with their dish.

{Ricotta Blueberry Pancakes}

The airiness of the ricotta makes these more like fluffy clouds filled with juicy blueberries than just pancakes. And the delicious Berkshire maple syrup in its little log cabin definitely ups the cute factor.

Restaurant Week: Apiary

2011-07-19T22:38:00.003-04:00

Apiary.

East Village.

Restaurant Week, one of the two times a year when the crowds of happy eaters flock to the city to sample various cuisine made affordable. Of course, not all Restaurant Week menus are created equal, especially when it is a thrifty $25 lunch or $35 dinner prixe fixe. The key is to find restaurants that offer dishes right off their actual lunch/dinner menu. Then you can get a true taste of what the restaurant has to offer.

Luckily, I found a happy medium when it came to Apiary, a restaurant I've been dying to dine in (simply because of the countless times I glimpsed its pink geometric Ligne Roset chairs).

But after browsing the RW menu, my friends and I decided that the prixe fixe was too much of a tease and ordered straight from the dinner menu. The reasonable prices did more than help me make that decision. While it was a failed attempt at Restaurant Week, failure could not have tasted more excellent.

{Chilled Corn Veloute}

A cold soup goes a long way on a sultry summer day in New York City.
This appetizer is a light essence of corn with even more corn flavor hidden in the form of a salsa sunk on the bottom of the bowl. Not to be underestimated, the sweet soup is generously dotted with chorizo oil for a tinge of spiciness.

{Shrimp & Potato Gnocchi}

Soft and cheesy gnocchi lightened with some tomato and lemon.

{Swiss Chard & Ricotta Ravioli}

The brown butter sauce really blows the mild ricotta ravioli out of the water. Luscious without being heavy. I was sad to see them go.

{Peking Duck Breast}
I was sorry not to have tried the Cabernet Sauvignon or Syrah with this amazing duck. The medium rare meat is tender to the point of melting in your mouth and the crisp fatty skin is full of flavor. The sweet parsnip puree, brandied cheery jus, and tokyo turnips are equally delicious.

{Roasted Organic Chicken}
A top-notch dish at Apiary time and time again.
Perfectly roasted chicken is surprisingly hard to come by and those who have tried it can attest that a commonplace chicken can be elevated to a luxury. Plump English peas and the roast chicken itself, with its unbelievably juicy meat and crisp salted skin, sit atop a throne of buttery potato puree (a weakness of mine) and Madeira gravy. However, it is the garnish of garlic confit and lemon that really brings out all of the flavors in a seemingly modest roast chicken.

{Vanilla Panna Cotta}

Panna cotta, Italian for cooked cream, is a custard-like concoction of cream, sugar, and gelatin. This simple dessert is flecked with vanilla bean and served in a pool of raspberry coulis.

{Blackberry Financier}

The financier, a French teacake, is made with almonds and buerre noisette or hazelnut/brown butter which definitely comes through in the moist cake.

{Marrakesh mint tea with artisanal honey service}

The artisanal honey served alongside their tea is a trio of spring, fall, and winter honey from Tremblay Apiaries in Van Etten, NY. Though each honey has a unique flavor and color ranging from the light spring to the deeper amber fall honey, all of them are delicious. The differences in flavor come from the flora (apple blossom, wild rose, thistle, bamboo, etc) characteristic to the area and season. If you like the honey, they also have a stand in the Union Square Greenmarket every Friday and Saturday.

East To West: Roscoe's House of Chicken and Waffles

2011-07-15T12:02:00.001-04:00

Roscoe's House of Chicken and Waffles.

Los Angeles, CA.

{Fried chicken and smothered potatoes}

This restaurant is a Los Angeles cult classic, an institution of feel good soul food amid the impossibly slim celebrities and native residents. Featured in many motion films like Rush Hour, Roscoe's is an eating hot spot for a good reason. The fried chicken there is on par with some of the best that I've tried back in Harlem. Not to forget the hearty sides ranging from Netta Ta Ta (sweet potato) pie to greens.

After I visited Roscoe's, the balmy weather and warm soul food made for a wicked tranquilizer...I was sprawled unconscious for basically the entire car ride back home.

{#9 Country Boy: 3 wings and your choice of potato salad, waffle, or french fries}

Look at that wing...well-seasoned, crisp, and hot out of the fryer.

{#2 Scoe's Special: 1/4 chicken prepared southern style and 2 waffles}

I had always thought "chicken and waffles" was first sold in the South but, to my surprise, the dish originated in good ol' New York City.

While its roots are unquestionably southern, chicken and waffles was first served commercially in Harlem at Well's Supper Club in 1938. The restaurant hosted many jazz legends well into the wee hours of the morning and aptly served a dish that was in between dinner and breakfast. Eventually, in the mid 1970's, Roscoe's founder Herb Hudson brought the dish over when he moved from the East to West coast with his friend...Roscoe, of course! There, through some lofty connections, its popularity spread just as fast as celebrity gossip.

Underneath the crackling fried crust are nooks and crannies filled with juicy white and dark meat. Paired with a touch of sugar sweet syrup, it makes for a succulent salty sweet combo.

The waffles get a bit soggy under the mini mountain of butter on top, but are tasty nonetheless. Anything would be, after being drowned in streams of melted butter and syrup...

I'm not usually a fan of hot sauce but this stuff was bomb :)

East To West: MILK

2011-07-11T00:30:00.001-04:00

MILK.

Los Angeles, CA.

For the young and old alike, MILK has sweet new takes on classic treats like the strawberry shortcake bar and malted milkshake. Along with being freshly made in house, the variations are a nostalgic respite from the LA heat bearing down outside. They really spread the love; their food is happy food made by happy people and perfect to share.

{Mint Chip Ice Cream Sandwich}

I can't put my finger on it, but there's something I simply love about "ice cream parlors".

Don't let the close-up fool you...this ice cream sandwich is as big as a hockey puck and just as frozen.

Creamy mint ice cream freckled with chocolate chips is sandwiched between two halves of an oversize macaron. I love when ice cream meets macaron, the meringue get nicely chewy when cold. Quite the elegant ice cream sandwich.

To get a NYC take on a macaron+ice cream check out Dessert Club Chikalicious.

{Blue Velvet Cake}
Another novelty at MILK is their blue velvet cake!
The moist electric blue cake and cream cheese frosting make a great variation of the original in and of themselves, but what takes it to the next level are the plump blueberries laden in every bite.
Also, (to my depraved delight) you look like a Smurf cannibal afterwards.

They also have the usual red velvet in cupcake or cute mini "popper" form like above.
Check out their other pastries and ice cream concoctions. If the displays don't get you, the delicious smells will.

East To West: Urth Caffe

2011-07-07T13:44:00.000-04:00

Urth Caffe.

Beverly Hills, CA.

{Moroccan Mint Tea Latte}

One of America's first organic coffee companies, Urth Caffe offers fare that is not only beautiful and high quality, but fully organic as well. The cafe goes out of its way to source its beans from a sustainable, non-deforested farms, while also joining the Fair Trade movement to ensure a better quality of life and wages for its workers. Of course these humane and altruistic commitments are reflected in their high prices but it makes you feel good to help out while pigging out, no?

The Moroccan Mint Tea Latte is the perfect example of one of their delicious, organic drinks and my favorite of the bunch. The warm cup of green tea has a light mint flavor that you can taste in each sip.

{Spanish Latte}

The quality of Urth Caffe's beans can be tasted in the robust flavor of their coffee. Their beans are shade grown and bird friendly, which "takes longer to ripen creating sweeter and more aromatic coffee and leaves the fragile habitat of song birds and other jungle creatures intact". The Spanish Latte made with espresso and steamed condensed milk (that's what makes it Spanish!) is smooth and rich on the palate but not bitter on the tongue.

{Japanese Green Tea Latte}

Soft and subtly sweet, the organic green tea latte has the vibrant color and flavor of matcha. It reminded me of soupy green tea ice cream. In a good way.

Like the Hello Kitty? The baristas at Urth Caffe are known for their exquisite latte artistry made to request.

{Chocolate and regular croissant}

Their gargantuan French pastries are rich with the butter that is so characteristic to croissants, however, the overly crisp, flaky crust detracts from any soft inner layers. Much to any chocolate lover's delight, the chocolate croissant virtually overflows with oozing melted chocolate. A nice peer to the pain au chocolat.

{Chocolate pistachio croissant}

A gorgeous croissant lavished with chopped pistachios and drizzled with chocolate.

The nuttiness and distinct green color of pistachio comes through even within the fluffy croissant.

{Pumpkin Pie}

Going with the "immense" theme of Urth Caffe, this hefty slice of pumpkin is made even more decadent with real whipped cream. The velvety pumpkin filling has a hint of orange that, for me, compensated for a mediocre crust that could have been more flaky than chewy.

East To West: Lollicup

2011-07-06T14:01:00.001-04:00

Lollicup.

Irvine, CA.

Tea drinks are the clearly the star at Lollicup and you can taste the difference through their boba.

Perfectly cooked, the sweet tapioca balls add an unexpected chewy surprise to the fragrant taro or subtly sweet and nutty honey milk tea. Sadly many bubble tea places obscure the tea flavor with milk but here has been the best so far. Also, because it is part of a successful cafe chain, the prices are very competitive.

Now, if only one opened in New York...

East To West: Cham Sut Gol Korean BBQ

2011-07-04T23:39:00.004-04:00

Cham Sut Gol Korean BBQ.

Garden Grove, CA.

Happy Fourth of July!

In honor of this patriotic BBQ-crazy holiday, I present...Cali style all-you-can-eat Korean barbecue!

I'm sorry NY but this is one area where you are lacking. The $40 AYCE options in Flushing and ghastly kalbi prices in K-town have made me feel twice the regret over stuffing myself with great barbecue. "I could have bought a nice lunch prix fixe at Aquavit" regret on top of the "I am about to throw up since I ate too much" regret. Half of that is not the case at Cham Sut Gol where AYCE goes for about $20 with tax and tip!

Cham Sut Gol's all-you-can-eat option opens with glorious mountains of frozen chadolbaegi (beef brisket). Because frozen brisket is...well, frozen, the quality of the meat comes up short, however, what is lacking in quality is made up for in sheer quantity. As soon as your empty plate is whisked away, a new one is brought to the table with courteous grill changes as well. This Korean BBQ restaurant, like many others, is do-it-yourself BBQ on a table grill.

I was pleasantly surprised by the unfamiliar dressings that accompanied the barbecue. Cham Sut Gol serves dduk bo ssam style where thin sheets of dduk (rice cake) are used to wrap the meat instead of lettuce and rice. Shown above are those slices of dduk, salad with a Korean-style vinaigrette, and chili/soy dipping sauces. Now comes the main event...barbecuing the meat!

As soon the meat hits the grill there's the characteristic sizzle...

...so be ready to grab a couple pieces before the rest of the table descends like ravenous wolves.

Luckily, you don't have to be too patient because the thin slices of brisket cook quickly.

Once you snag a piece for your dduk bo ssam, you can finally create your own little BBQ masterpiece. The crisp salad, hot grilled brisket, spicy chili sauce, cool dduk all create a fleeting bite of delicious barbecue.

Unlike enjoying the unparalleled flavor of a perfectly medium rare steak, enjoying Korean BBQ includes diverse complementary flavors through sides and sauces. Not to forget the added flavor of having done the grilling work yourself!

While not AYCE, they also give you some samgyupsal (pork belly) to marinate.

Tip: If you want a good sear, leave the meat be! Constantly lifting and moving it will ruin your chances for sexy grill marks.

I like my samgyupsal like I like my bacon: slightly charred, chewy, and fatty. Done right, it makes for some good looking and good tasting Korean barbecue.

Okay, I admit this one looks sort of gross but I swear it was the highlight of the meal.

Best saved for last, this sampling of marinated beef, pork and chicken is an explosion of flavors and spices. Savor the small portions!

Last but not least, delicious complimentary gyeran jjim (savory steamed egg custard) and soondubu (spicy tofu stew). Also, there is complimentary DIY ice cream and cones for dessert!

East To West: Philippe The Original

2011-06-29T16:22:00.002-04:00

Philippe The Original.

Los Angeles, CA.

I just got back from the golden state of California and I'm already planning my next trip. The unbelievable weather and people were a nice break from the hustle and bustle of the city. And the food...unforgettable.
Rather than try any newfangled eatery, my first pit stop was one of the oldest restaurants in SoCal (circa 1908), a true American classic, Philippe The Original.

And with every classic comes a wonderful history: In 1918 Philippe The Original made a name for itself when owner Philippe Mathieu accidentally dropped a cut sandwich roll in some jus or juices from roasting. The policeman who ordered the sandwich accepted it anyways and the next day he was back for more with friends to boot. Thus the "French Dipped sandwich" was born.

If you're standing in one of the dozen lines in front of the counter, it is almost a given that you're there for a "French Dipped sandwich" with roast beef, pork, ham, lamb, or turkey. This sandwich, an all-meat affair, is not only cheap but tearfully tender and bursting with beef flavor. Double-dipping is perfectly legal here, so don't be afraid to ask one of the "Carvers" at the counter. The warm jus adds killer juiciness to the meat but the roll may get soggier. Another steal here is the 10 cent coffee. That's right, 10 cents, just like it was in good ol' 1977.

Don't let this seemingly innocuous blob fool you. This is no mundane mustard.

This sandwich accompaniment has a fiery horseradish kick so strong that it clears your sinuses. Literally.

Philippe's mustard: a new cure for stuffy noses?

Philippe's signature counter service. Unfortunately I was too short to get a decent photo of the lines...they may get ridiculously long but move pretty quickly. Just remember, cash only!

The old fashioned atmosphere is a nice break from all the ultra modern restaurants of today. From ceiling to saw strewn floor, Philippe's is bursting with history. There's never a lack of photos, posters, clippings to look at. And when it comes to the bustling family-style tables, MacDonald Harris of the New York Times (1990) said it best: "There is an air of camaraderie among the customers, a kind of unspoken friendliness and consideration that's rare in a big city . . . The customers are people of all kinds: shoppers, residents of nearby Chinatown, businessmen, Amtrak workers from the station, people who have been coming here for years and are now bringing their children. More than any other place I can think of, Philippe's typifies the democratic spirit of Los Angeles . . ."

A cool water fountain is hidden right behind this woman. On that wall is also a James Beard Award for "America's Classics"!

This review is dedicated to Sally, Brian, and Nick. Thank you ^

Yao's Dragon Beard Candy

2011-06-27T03:33:00.002-04:00

Yao's Dragon Beard Candy.

Chinatown.

Ever since I saw dragon beards on Eunice's blog and last year's Vendy Awards, I've been on a quest to find NYC's own "dragon beard man" in Chinatown. Every time I visited I kept an eye out for his cart on Canal and Mott but day after day, month after month, year after year (kidding) I couldn't find him...until now.

When Eunice and I passed Canal and Mott during our fooding tour the dragon beard man was nowhere to be found but we toured the neighborhood anyways and by pure chance as we turned a corner...bam! there he was!

The dragon beard man creates his candy with delicate strands of sugar pulled dozens of times over. It doesn't clump because of the cornstarch that settles over everything (even him) like a fine dust. Then he wraps his silken sugar "beards" around a filling of peanuts and coconut. Another plus is that he uses tongs to handle any cash so his candies are nice and clean.

The tender loving care he puts into each dragon beard shows. Whether you pop em in whole to melt slowly or take a bite, each dragon beard is a pocket of sweet nuttiness. The texture is surprisingly chewy and dry. However, the sweetest thing about the candy was the maker himself. I can't forget his amazing cheeriness.

Pam Real Thai Food

2011-06-17T13:49:00.001-04:00

Pam Real Thai Food.

Hell's Kitchen.

{Anchovy Rice}

One of my first destinations when I'm back in the city is always Thai food. I find that NYC, unlike my hometown, offers an abundance of amazing Thai food at equally amazing prices. Authenticity though is not as easily found.

Now seeing the word "real" raises suspicions, but Pam Real Thai Food follows its name to the letter. The dishes display layers upon layers of fragrant, pungent ingredients combined in fantastic ways. Strong is an understatement here so be prepared for a very salty/sour/intensely flavored feast. Not for the bland at heart!

The anchovy rice is a prime example of Pam's cooking: aromatic, textured, and addicting.

The rice is flavored, not unpleasantly so, with anchovy paste. Combined with egg, sweet mango, cilantro, and honey pork, the saltiness is tempered and every bite is different to say the least.

{Crispy Duck Yum}

Although bathed in sauce, the crispy duck yum (salad) is true to its name. A word of caution though, the sauce is overwhelmingly tangy and salty. Even I couldn't muster more than a few bites of the crunchy duck.

{Shrimp pad see eil/pad see ew/phat si io}

One my regularly ordered Thai dishes is pad see ew, a popular noodle dish. The broad rice noodles fried in a sweet soy sauce with huge, delicious shrimp are flavorful and tender. This is one of my food addictions, I can't seem to get enough of the stuff!

{Pla Chili Sauce}

As I pulled huge chunks from the red snapper, delicate white flesh was beautifully revealed under a coat of crimson chili sauce. Fresh and flaky, the fried whole red snapper is one of the best preparations of fish that I have ever tried. Its a true pleasure to eat. The "secret" chili sauce itself is mildly spicy and has a fruity hint that my friend Eunice attributed to tamarind. Also, unlike having a tidy fillet on a plate, having the whole fish head-to-tail is the perfect chance to get at the soft meat around the cheek.

Traditional Thai food is known for its spice so why isn't this authentic chili sauce fiery hot? Well, after seeing so many hotheaded people start to sweat and gasp for water, the restaurant starts off its spicy dishes on a more eater-friendly level. If you want to go authentic, simply mention it to a waiter and they'll gladly oblige.

Magnolia Bakery

2011-06-15T12:04:00.004-04:00

Magnolia Bakery.

West Village. Rockefeller Center. Upper West Side.

Some of NYC's top tourist destinations include the Empire State Building, Central Park, Times Square, and... Magnolia Bakery.

Thus, the well-known bakery, appearing in film/TV such as The Devil Wears Prada and Sex and the City, usually has a line around the corner for their (in)famous cupcakes.

From what I hear, there's a love-hate relationship with Magnolia. Too sweet. Too dry. Too expensive. Etc. More on the love side, the vanilla-vanilla cupcakes are pretty tasty to me. The huge frosting to cake ratio is right down my alley and the cake is moist. I do have a serious sweet tooth though so I can't help but like the sickly sweet frosting that Magnolia's slathers so prettily on their cupcakes.

I just had 7 cavities filled by the way.

In cake form, however, the vanilla-vanilla loses any of its attractiveness. Covered in the usual sugary frosting, the cake was drier and crumbled at the touch of a fork. Although, a few years back I did receive a purple Magnolia birthday cake and it was nothing like this. It was beautiful, delicious, and fluffy like a cloud. Things have changed...

When it comes to the red velvet cake, Magnolia's does not reach the heights that many other bakeries in NYC have achieved. The red velvet, while moist, is overall underwhelming and the whipped vanilla frosting has the consistency of marshmallow with no flavor at all. If the traditional cream cheese is offered, where is it?

I do love their decorations though...a pistachio-vanilla cupcake with edible glitter!

Many people dismiss Magnolia because it is so famous. "Overrated" and "touristy" they say. But there had to have been a reason for it to be featured in the first place, no? I say reach your own conclusion and give every food a chance.

Mark Burger

2011-06-11T13:16:00.002-04:00

Mark Burger.

East Village.

Other than its loud and claustrophobic eating space, another distinct element of Mark Burger is their array of sauces ranging from green jalapeno to smokey chipotle. They're fun to pair with the sliders and cheese fries shown above.

{Bacon slider}

Soaring to you on a spaceship-like plate, a deliciously greasy, plush bun holds caramelized onions, a petite patty, and cheese you can actually taste.

The regular slider ($2) is great but the ingenious thing about the bacon slider ($2.75) is that the smoked bacon is chopped up and mixed it into the patty. No sad bites without porky goodness.

I was pleasantly surprised by how much flavor the mini burger had.

{Vanilla and black & white shakes}

Then wash it all down with refreshing liquid dessert.

Other than the candied bacon and alcoholic Guinness shake, their other milkshake flavors are nothing too earth shattering (vanilla, black & white, coffee). They do, however, hit the spot after a greasy burger meal.

Best solution to a New York heat wave?

2011-06-09T13:15:00.002-04:00

A mango sorbie from Saint's Alp Tea house.

Icy cold, intensely flavorful, and cheap!

Also good are the taro sorbie, lychee sorbie, strawberry sorbie, and matcha sorbie with red bean.

Take it to go as well!

Mei Li Wah Bakery

2011-06-07T22:10:00.000-04:00

Mei Li Wah Bakery.

Chinatown.

$0.80 a pop. In New York. Not possible.

$0.80 a pop. In New York. And yes, this is real life.

Mei Li Wah Bakery displays dozens of these dirt cheap tasty pork buns, perfect for the broke and hungry [read: college student].

The cha siu bao come as steamed white or golden baked buns the size of your palm. Inside the bun, whether fluffy or chewy, the pocket of delectable pork filling inside is the same.

Juicy morsels of tender pork and fat in a mysterious sweet sauce keep the buns delicious even after being zapped in the microwave the day after. Some dislike the abundance of fatty bits, but in my opinion, pork fat is good fat. It gives flavor and juiciness to an otherwise lean meat.

So cheap, good, and filling...makes me miss the city.

Mille-feuille Bakery Cafe

2011-06-03T22:33:00.002-04:00

Mille-feuille Bakery Cafe.

West Village.

{Croissant and Passion fruit Macaron}

Although Mille-feuille Bakery Cafe is a newcomer to the city, in my opinion their croissant is comparable to Ceci-Cela's. One of the best that I have tried so far! The flaky croissant has a sweet glaze and buttery, airy depths that pull apart with a gentle tug.

Unfortunately, the macaron is not as impressive. The overabundant tart filling commits filling to cookie sacrilege and the dusting of cocoa is a bit obscure.

{Triple Vanilla Mille-feuille}

Pronounced along the lines of meel feuy-uh (French speakers, please correct me if I'm wrong!), the mille-feuille pastry means "a thousand leaves". This refers to the innumerable layers of puff pastry that give wonderful contrast to the thick cream sandwiched in between.

I thoroughly enjoyed every facet of my first mille-feuille. The vanilla cream, elegantly speckled with vanilla bean, is not cloying but just sweet enough to complement the toasty, crisp puff pastry layers. Simple and clean cut, just like the bakery itself.

& if you haven't already noticed, the bakery is the namesake of this flaky French pastry.

La Maison Du Macaron

2011-06-01T01:14:00.002-04:00

La Maison Du Macaron.

Chelsea.

Quietly tucked amongst other good eats in Chelsea, La Maison Du Macaron produces fresh French baked goods while also doubling as a quaint cafe. I love its simple and warm aesthetic: a fan lazily stirring the air, worn couches, mismatched tables, silver platters, and more.

The bakery offers innumerable croissants, tarts, and baked meringues, but my focus was on that little red hamburger-looking thing or...

{Clockwise from the top: strawberry, praline, mango, and mocha}

...a macaron.

For my first set of cookies, I must admit not the most aesthetic in macaron choices but the sampling of flavors was eye-opening. While sometimes heavy on the filling, one thing I admire about La Maison Du Macaron is the pure concentrated flavor of their macarons.

The intense punch of mango and strawberry contrasted well with the delicate nuttiness of the praline. The mocha, while true to its name, was uninspiring.
Fruit macarons are my personal favorite.

A stunning rainbow array of macarons in every flavor you can imagine from lavender to cola.

{Strawberry}

In a properly done macaron, a dainty crust should give way to a slightly chewy, meringue cookie and well-proportioned, flavorful filling. While it all sounds a bit esoteric, there is an art/science behind this tiny treat.

{Apricot Champagne}

Inconsistency in the filling-to-cookie ratio left me with overwhelming champagne flavor but that was easily forgiven with the gold-speckled apricot crust as delicate and beautiful as a Fabergé egg.

{Pistachio}

A nibble of pistachio goodness.

{Passion fruit raspberry}

The whole meringue cookie melts in the mouth, fusing the two fresh flavors.

& in other macaron news, apparently the renown Ladurée is set to open its first U.S. store right here in New York sometime during the summer!

Joe's Shanghai

2011-05-17T10:15:00.011-04:00

Joe's Shanghai.

Chinatown.

Yes it is not Friday, but with the bombardment of finals over at last, it might as well be~

And so, continuing my birthday food tour, I found myself in Joe's Shanghai, a restaurant filled with bustling communal tables, neon lighting, and a fish tank of course.

As soon as we sat down, the waiter mumbled something to which I hurriedly said "Yes!"

What he was talking about are xiaolongbao or soup dumplings: steamed pockets of meat and, intriguingly, soup. With the rush of the service and scramble to eat all the soup dumplings, the meal was good fun. Also, 8 soup dumplings for less than $5 is a huge steal.

{Pork soup dumpling}

With the each bite comes a torrent of steaming hot soup and pork kept succulent in the flavorful broth.

{Crab and pork soup dumpling}
So just how do they get the soup into the dumpling?
As shown when some of the soup congealed as it cooled on my plate, I learned that the broth is a gelled aspic. Solid when cool, the gelatin meat stock melts into broth as soon as it hits heat. Simple but ingenious.

A Perfectly Hot [Dog] Day

2011-05-07T00:33:00.006-04:00

Crif Dogs.

East Village.

Yes, I have already written a review almost exactly identical to this one but going somewhere once is simply not thorough research (better photos now too!).

And today, with the Strawberry Festival, warm breeze, and sun dresses galore, was the perfect hot dog day.

In prime hot dog eating real estate right by Tompkin's Square Park, Crif Dogs serves bacon-wrapped hot dogs outfitted in an battery of crazy toppings. Why bacon-wrapped? For the same reason people fry oreos and roast Turduckens...

These hot dogs make memories. Whether memories of a content food coma or overindulgence of bacon-wrapped, deep-fried goodness, that's up to you!

{The Spicy Redneck Dog: bacon wrapped hot dog with chili, coleslaw, and jalapeños}

While the chili seemed a bit funky today, this dog is a sure fire bet for in(or on)-your-face deliciousness.

Cool coleslaw and warm chili with a kick, good on its own but even better on a hot dog.

{The Tsunami Dog: bacon wrapped hot dog with teriyaki, pineapple, and green onion}

A bad hot dog has no personality...however, a good hot dog has a snappy bite that will spit juices like a weapon. (If you have battle scars, you have eaten well my friend.)

This dog is a good dog. The sweet pineapple adds to the juiciness while the green onion and teriyaki bring unexpected flavors to the table.

Also, to lessen the guilt of eating such an extravagant dog, 50 cents of every Tsunami dog goes to Japanese relief funds!

Eating this dog may shorten your life but it will help someone else's!

{The Good Morning Dog}

It gives a whole new meaning to "bacon, egg, and cheese please".

{Red Merlin}

Mister Frostee at the end of a meal: a sure sign of summer creeping up.

Mercadito Grove

2011-04-29T21:47:00.006-04:00

Mercadito Grove.

West Village.

{The sides: home-style rice, black beans, and cilantro}

Without a doubt, the happiest moments of my life were spent in the Yucatán peninsula of Mexico.

Amazing friends, dirt streets full of playful children, and, of course, unpretentious authentic Mexican eats.

Mercadito reminds me of those times; the taqueria offers great South Mexican cuisine and a medley of mezcal as well.

For those who scoff in the face of tiny tacos, Mercadito offers $23 all-you-can-eat tacos most nights after 10PM. Granted the deal is nothing like the 2-3 peso (approx. $0.20-$0.30US) tacos in Yucatán, Mercadito's food offers a quality much more substantial than just "Yo quiero Taco Bell"! Even after ten tacos, the impressive variety of cultural ingredients keeps you on your toes.

{Carne: rosemary marinated organic skirt steak, potato-poblano-cactus fundido, avocado}

A real steak taco.Not rubbery in the least bit and nicely crunchy with fried onion bits.

But, when I took a bite of this first taco, the real star showed through the meat and cheese: the tortilla.

One of my greatest gripes is the inauthenticity of tortillas in the restaurant business. Processed, rubbery things...yuck. Mercadito's tortillas have a texture, bite, and body that I last tasted inYucatán .

{Pastor: ancho-guajillo rubbed pork, grilled pineapple, chile de árbol salsa}

Definitely a new flavor of pork for me. The grilled pineapple is a great accompaniment, bursting with warm yet bright juiciness.

{Mariscos: roasted garlic shrimp, scallops, octopus, shiitake mushrooms, sweet corn-serrano crema}

First impression? A deconstructed Mexican chowder that does not skimp on the seafood.

The mishmash of seafood flavors works very well with the sweet corn-serrano crema.

{Mole: chicken, sweet plantain, crema fresca, mole poblano}

Widen your chocolate horizons with mole, a traditional Mexican sauce crafted from an endless array of spices, chili peppers, and cocoa. While not the usual Hershey chocolate flavor, subtle hints of cocoa do come through in the rich, fragrant sauce. I could have actually gone without the chicken in this one. The plantain with mole sauce is good enough on its own.

{Pollo: grilled chicken, cactus salad, tomatillo salsa, avocado}

The sweet cactus salad and tomatillo salsa dressed up grilled chicken all fancy in this one. Simple but one of the favorites of the table.

{Camarón: shrimp, roasted garlic, chipotle mojo, avocado}

Cool avocado and juicy little bites of shrimp tossed in an addicting chipotle mojo. There are many types of mojo sauce but one thing that they all have in common is spiciness!

{Pescado: sautéed tilapia, grilled corn, huitlacoche, manchego cheese, tomatillo salsa}

Now this taco broadens your culinary horizons without you even knowing. Huitlacoche what?

While more plain in flavor than the other tacos, the Pescado taco has a secret weapon: huitlacoche or corn smut. Roughly translated into "raven's excretement", huitlacoche is a knobbly gray/black fungus that grows on corn and is used in Mexican cuisine. When I first saw it on Extreme Cuisine with Jeff Corwin I swore I would never try it. Little did I know...well you only live once right?
Note: Here is a link to a photograph of huitlacoche. Viewer discretion advised!

{Estilo baja: beer battered mahi mahi, mexican style coleslaw, chiptle aioli}

A Mexican interpretation of fish tacos that is flaky, and crisp, that is, until the batter gets soggy under the coleslaw and aioli (garlic mayonnaise). Also, the taco and batter together is a bit overwhelming in doughiness.

Rack & Soul

2011-04-27T23:41:00.002-04:00

Rack & Soul.

{Morningside Heights}

Upper West Side.

Old school decor with "pop", wine, fresh lemonade, and sweet tea. Rack & Soul is small, cozy, and armed with wonderful service that is just as warm as the restaurant.

The bar area. See those trophies? Their food is no joke!

Unlike most birds, good fried chicken does not migrate any more south than W109th St.

And so I finally managed to crawl out of my hole in the Village all the way up the UWS for some good ol' comfort food.

Although not downtown by much, for Charles Gabriel, also proprietor of Charles' Southern Style Kitchen in Harlem, Morningside Heights is as far south as he will go. Its quite a trip but more than well worth it. With chef Gabriel's famous pan fried chicken and with John Wheeler on the pit smoker, Rack and Soul is a recipe for deliciousness.

Loving company, cold beer, and the best soul food outside of Harlem. What could be better on a dreary day?

{Cornmeal Biscuits}

Soft and gently textured by sweet cornmeal.

It's not fair how free starters are always ridiculously addicting.

{His: quarter rack of ribs, fried chicken, mashed potatoes, and Belgian waffle}

With the lunch entrée combo platter ($16.95) you can combine either a quarter rack of ribs, fried chicken, pulled pork, or bbq chicken with two hearty sides. A steal!

Rack and Soul is one step ahead of you lazy people; they melt the butter themselves for easier deliciousness.

{Hers: quarter rack of ribs, fried chicken, candied yams, and Belgian waffle}

Let's start with the candied yams, a dessert and side all in one.. I swear the chunks of brown sugar sweet, melt-in-your-mouth yams transported me back to Thanksgiving.

Welcome to heart attack heaven: fried chicken and waffles covered in melted butter and maple syrup.

Fried chicken seems to get exponentially worse as the streets get smaller and thus Rack & Soul is an oasis in the desert. A crisp, golden crust encases absurdly moist chicken that lacks nothing flavor-wise. Paired with the salty-sweet waffle...there are no words to explain. It's hallelujah in every bite.

However, my weakness is always the ribs.

Rack & Soul's ribs have a beautiful smoky bark on top of meat that is textbook tender to the T.

It is hard not to gnaw on the bones after the pork and sweet barbecue sauce is gone.

A quarter rack of these ribs is such a tease...

Good-bye Rack & Soul, hello food coma.

A Very Merry Unbirthday To Me

2011-04-24T21:20:00.006-04:00

{A peek into the Ssam Bar kitchen}

Momofuku Ssam Bar.

East Village.

{Spicy Pork Sausage and Rice Cakes}

A popular spin on Korean ddukbokgi: bites of crisped rice cake blanketed in a hearty, spicy sausage sauce....the perfect way to start a new birthday tradition?

Though it isn't my birthday just yet, the Bo Ssam dinner has become a kind of unspoken tradition near my birthday in May.

The meal is roughly 10 lbs. of slow cooked pork shoulder/butt basted lovingly with sugar, salt, and its own sumptuous rendered fat with simple accompaniments to enhance the lavish entrée.

Perhaps one year we will actually get to finishing the whole dish!

{Bibb lettuce and the accoutrements: pureed kimchi, kimchi, ginger scallion sauce, and Korean ssam sauce}

{A dozen oysters to add to your ssam or good by themselves with ssam sauce!}

And without further ado...the whole, slow cooked pork shoulder.

A crisp, caramelized outside worth fighting for.

Fork tender, moist pork.

The leftovers...with seven hungry people!

Proper ssam methodology. Mix and match sauces as desired!

The dinner seems so basic but the flavors, familiar yet novel and imaginative, fill me with admiration for the ingenuity of chef David Chang.

And you can't leave without stopping by at the Milk Bar for their killer desserts.

With flavors just as imaginative as those at the Ssam Bar, every dessert is highly recommended.

You can't go wrong with the buttery sweet Crack Pie or the overwhelming Candy Bar Pie concoction.
{A very special thanks for Minji for her amazing camera.}

Jersey Shore meets Chikalicious?

2011-04-15T15:25:00.011-04:00

Dessert Club, Chikalicious.

East Village.

{The Situation Cookie: cornflakes, chocolate chips, pretzels, and marshmallows}

What looks like a Momofuku Compost Cookie, smells like a Momofuku Compost Cookie, and tastes somewhat like a Momofuku Compost Cookie?

The newest addition to the Dessert Club menu: The Situation Cookie.

A mishmash of sweet, salty, crunchy, soft, (and the Jersey Shore)...similar to Momofuku's Compost Cookie and just as good.

{Strawberry macaron}

The best macarons around Washington Square.

What is a macaron you ask? Click here!

{Chocolate sorbet macaron}

This new take on the ice cream sandwich gets nicely chewy when semi-frozen.

But be aware, it's very messy!

{Chocolate cookie éclair}

With the amount of cream inside, this éclair is more likely to survive nuclear war than the Twinkie.

{Green Tea Deluxe Shave Ice with adzuki bean}

Amazing as usual.

Crepeaway

2011-04-10T22:27:00.010-04:00

Crepeaway.

Greenwich Village.

Crepeaway hasn't even been open for a full week and I have already been there 3 times...

This pastel purple creperie overdoes the filling to crepe ratio in a good way and with great service it is well worth the cheap price. Also, it's open late for college night owls!

Excuse the half-eaten crepes. That was the only way to get a good photo of the insides!

{Carlyn: Nutella, marshmallows, Oreo cookies}

Probably the least healthy sweet crepe on the menu = double the deliciousness.

{Obama: Nutella, strawberries, bananas, blueberries + marshmallows as requested}

Gotta love the fact that crepes aren't so doughy that they overwhelm the ingredients tucked inside.

{Prosciutto: tomatoes, cheese, prosciutto, basil}

These crepes are neither meager nor delicate but are overstuffed with delicious, fresh ingredients. Go simple (butter and sugar) or go crazy (chicken, ham, turkey, cheese, etc. aka the Big Papa); either way will be well worth it.

Tuck Shop

2011-04-08T08:06:00.008-04:00

Tuck Shop.

East Village.

"I'm hungry. Let's go get some _________."

In [the great] New York City you can fill in that blank with nearly every nationality under the sun: Chinese, Italian, Korean, Indian, and Mexican, just to name a few.

But how about Australian?

{Chook & Ham Pie}

At the Tuck Shop, it is Australian meat pies all day, every day. These petite, flaky, golden pastries are stuffed with savories like chook (chicken), beef, veggies, and curry. As a sucker for miniature things, these pies are just my thing. The Chook & Ham, brimming with chicken, gravy, and vegetables, is pretty familiar sight to American eyes if not a bit vapid.

{Pork & Sage Sausage}

Moist with overwhelming sage flavor. Tastes like Thanksgiving!

{Beef Pie}

The traditional beef pie.

I fell in love as buttery crust gave way to spiced ground beef still slightly steaming.

The heartiness and robust flavor is surprising for so cute a pie.

An Australian spin on fast food for a great price.

Buddakan

2011-04-04T16:27:00.015-04:00

Welcome to...

Buddakan.

Chelsea.

Buddakan stands, a nondescript black box on 9th Ave, undeniably sexy, young, and intriguing...yet not cliche in the least bit.

Restauranteur Stephen Starr (Morimoto) really outdid himself, creating an unbelievable, massive dining Xanadu that surpasses every other restaurant I know in pure marvel.

The breathtaking Chinoiserie Room.

With its arsenal of visual diversions, the restaurant may look all show but Chef Michael Schulson is not be to outdone. Novel flavors and intricacies fly out of the kitchen fast enough to give you whiplash. His dishes may not be authentic Chinese fare but are incomparably delicious nonetheless.

The bar area.

Immense seating capacity.

{Peking Duck Salad}

Total Breslin duck salad deja-vu.

Bitter greens and a tart sherry vinaigrette offset by sweet, moist duck and poached egg.

{Jade Shrimp Dumplings}

While nothing extraordinary, these dumplings definitely do not skimp on the shrimp.

{Mongolian Lamb Chops}

A quick sear and sweet, crystallized ginger crust contain all of the gamy juices of the wonderfully simple lamb chops. It is almost a pleasure to cut off a piece of the tender meat.

{Sizzling Short Rib}

The slow cooked short rib melts in the mouth with undeniable fatty beef flavor. With the mouth feel of crisp, sweet Asian pear and earthy mushroom chow fun, this dish is by far the most complex flavor and texture-wise.

{Broken Chili Chicken}

Finally a hint of take-out comes out...

The chili-speckled sauce, not unlike a spicy sweet & sour sauce, is addictive and perfectly complementary to the crisp, tender chicken breast.

My favorite dish of the night.

{Chinese Sausage Fried Rice}

Loved the few bites with sausage and egg, however, on its own, it is too bland.

{Whole crispy fish}
The pièce de résistance!

Bordering on artwork, the fried whole Branzino is a memorable entrée to say the least. Accompaniments are completely unnecessary once you get to the succulent, delicately flavored fish but the sauce does have a nice deep Cayenne pepper heat.

It is almost too pretty to eat...

{Seven Treasures Parfait: milk chocolate bavarois, butter pecans, and coffee ice cream}

{Firecracker Meyer Lemon Mousse with kumquats, mai lai cake, rainbow sherbet, and black sesame sauce}

My compliments to Buddakan's pastry chef, Daniel Skurnick, for a perfectly light way to end a huge meal.

Each element of the dessert is exquisite on its own but explosive when put together.

Sweet, tart, smooth, soft, cold, delicate all at once.
And the kicker? Strawberry Pop Rocks sprinkled on top of the mousse!

Kumquat = new favorite fruit.

Happy birthday Minji~

Kati Roll Company

2011-04-01T17:39:00.011-04:00

Kati Roll.

West Village.

{Two Unda Chicken Rolls}

One of NYU's quintessential cheap college eats!

Tucked away in Greenwich Village, the unassuming (yet well known) Kati Roll Company churns out a variety of Indian "street food" rolls. Unlike your usual wraps, these are wrapped in hot paratha or Indian flat bread and are filled with zesty spice marinated meats and veggies.

While good on their own, the "unda" or egg rolls have a layer of egg cooked onto the paratha making them a bit more substantial.

Even though they are a bit on the small side, the simple rolls are quality, delicious fare.

The innards.

Funny decor...

Falling Down the Rabbit Hole

2011-03-25T16:44:00.006-04:00

Alice's Tea Cup Chapter III.

Upper East Side.

{Vitalitea}

Green tea with hibiscus, berries, and lemon. Bright and citrus-y.

{Blackberry Lemon & Peanut Butter Chocolate Chip Scones}

Guilty pleasure: nibbling on the glazed, crunchy crust (the best part in my opinion ...) before eating the soft innards.

{Curried Chicken Salad Sandwich}

My favorite sandwich in the city so far. Just enough curry, tender chicken, and sweet chunks of Granny Smith apple on golden raisin & fennel semolina bread. Each bite gets exponentially more flavorful.

& my second favorite fries in the city served with house-made honey mustard~

Kyotofu: Hooky with Hamilton

2011-03-23T15:45:00.014-04:00

Kyotofu.

Hell's Kitchen.

{Iced Matcha Latte}

Of course we would get dreary weather right after such a balmy weekend...

perfect for playing hooky with Eunice :)

Hopefully Kyotofu convinced you to ditch Hamilton for NYU...

{Japanese Pumpkin Soup}

Subtly sweet soup with a hint of spice.

{Winter Lunch Omakase}

Look at that spread...

{Shiso Rice & Housemade Tofu}

{Kurobuta Berkshire Sausage}

{Barbecued Unagi}

My absolute favorite savory dish at Kyotofu.

The barbecued unagi perfectly balances the buttery crunch of phyllo dough with soft barbecued eel. Pops of sansho pepper and sweet terriyaki sauce round out the dish. Simple decadence.

{Tsukune Chicken Meatballs with spicy tofu Sauce}

Usually dryness is a problem with meatballs but these were tender and delicious.

{Assorted Pickles}

Gotta love the pickle aesthetics.

{Round I: Kyotofu Bakery Assortment}

{Matcha Chocolates}

{Kinako Cookies with hazelnuts and chocolate chips}

{Pistachio macarons with chocolate ganache filling}

These miniature macarons lacked the dainty crunch of a macaron shell but were tasty nonetheless.

{Round II: Winter Dessert Omakase}

{Warm Sweet Potato Cake with vanilla cream, sweet potato caramel, and spiced pecans}

Seemed like the name of this dessert would never end... Combining so many wintry elements, this dessert piqued my interest the most. The vanilla cream nicely tempered the barely sweet, moist cake and the spiced pecan pieces were addictive.

{Signature Sweet Tofu and kuromitsu syrup}

Soft tofu delicately flavored with the sugar syrup. The mouthfeel of their housemade tofu is incredibly silken and light.

More Matcha Chocolates!

{Matcha Green Tea Crème Brûlée and an Umeboshi}

{Miso Chocolate Brownie with Earl Grey tuille, red/white bean cream, and cocoa nibs}

Great chocolate flavor with a somehow semi-molten interior.

Look at that ^

{Complimentary financiers}

Again, the array of textures and balanced flavors at Kyotofu blew me out of the water.
Thank you Eunice.

Spring {Doughnut} Fever

2011-03-15T20:32:00.011-04:00

Doughnut Plant.

{Chelsea Hotel}

Chelsea.

The warmer the weather, the more excuses to go out to eat. This week was clearly no exception.

Thus, I spent this past Saturday joyfully noshing at Shake Shack and Doughnut Plant (right down the street!)...and this time I went early enough to snag 2 out of the 3 signature Chelsea doughnuts!

Beautiful wrought iron detailing to match the antiquated hotel.

{Salted Peanut Butter Cake Doughnut}

An impossibly moist peanut butter doughnut with barely a hint of salt.

{Oatmeal Cake Doughnut}

This doughnut, studded with cashews, sunflower seeds, oats and sweet cranberries, is impressively complex for a pastry.

{Organic Orange Yeast Doughnut}

I prefer cake doughnuts for DP's amazing fruit glazes but this one was fresh and delicious nonetheless.

{Pistachio Yeast Doughnut}

{Blackberry Jelly with Vanilla Bean Glaze Yeast Doughnut}

Sally♥

Shake Shack

2011-03-14T16:18:00.006-04:00

Shake Shack.

{Madison Square Park}

Flatiron District.

Tips for avoiding Shake Shack's touristy masses:

1. Usually awkward things are..well, awkward. Not in this case. Awkward times like 4:30PM or 10PM are ideal. 12-2PM? Are you insane?

2. The nicer the weather, the longer the line...

3. Teamwork. One to pick up the order, the other to snag a non-rickety table.

4. Just because it's the original does not mean that you have to go to the Madison Square Park location. Try other Shake Shacks uptown.

5. Alright, so you just have to go to the original...at least check the Shack Cam to see how long the line is.

{Shack Stack: Cheeseburger and 'Shroom Burger with lettuce, tomato, and Shack sauce}

The Shack Stack is a must.

With a bite, crisp fried Portobello gives way to oozing Muenster melding with juicy Angus beef and Shack sauce...and the drooling begins.

Sides are equally as important! Add on their delicious [cheese] fries, custard concretes, and shakes.

Their custard menu changes monthly, rotating a smorgasbord of flavors every day of the week. My favorite flavor for March is Thursday's Mint Chocolate Chip. Someone please deliver?

Rounds at the Breslin

2011-02-28T16:00:00.007-05:00

Jewel-tone drinks + simple, delicious bar fare =

Breslin Bar and Dining Room & Ace Hotel.

Midtown West.

{Liquid Swords: Rye Whiskey, Orange Curacao, Aperol, Green Chartreuse, and orange zest}

Not for the faint of heart.

{Rush of Blood to the Head: Prosecco, Blood Orange Liqueur, Hibiscus Syrup, and lemon zest}

A lighter, sweeter drink.

{Balsamic Glazed Duck Salad}

A carefully balanced, albeit small, portion of tangy vinaigrette and tender duck studded with sweet bursts of pomegranate.

{Thrice Cooked Chips - served alongside the Chargrilled Lamb Burger}

Note to self: Nom on these crunchy, starchy bits before throwing down the cocktails...

{Brown Butter Hazelnut Tart}

A slice of warm, melt-in-your-mouth pears served with...

{Vanilla bean and Salted Caramel Ice Cream}

Republic

2011-02-18T21:58:00.004-05:00

Republic.
Union Square.

{Coconut lime cooler}

Thinking noodles?

Beyond the din of the awkwardly long Republic lies some solid Thai food for a solid price.

The myriad of hot and cold noodle dishes is great for both the fickle weather and eater.

So where do you put your stuff? In baskets under the communal tables of course.

Don't be afraid to rub elbows with the matching plaid shirt boys on your left or the awkward first date couple on your right, the prices are worth it.

{BBQ Pork Noodles}

A cheap and delicious alternative to Korean barbecue. This $11 dish is perfectly marinated and accompanied by a crisp pickled daikon-carrot salad and cold Vermicelli noodles that provide great contrast in flavor and texture. For a warmer alternative, the Spicy Duck Broth Noodles is vibrant with a strong cilantro and coconut milk flavor.

And if you somehow manage to tire of Thai iced tea, definitely go for the refreshing house made "coolers"!

Light, quality, affordable food...a pleasant surprise.
All photos courtesy of Shina Y.

Doughnut Plant: Chelsea Hotel

2011-02-16T16:54:00.006-05:00

Happy belated Valentine's Day!
Doughnut Plant.
{Chelsea Hotel}
Chelsea.
With its grand opening on Valentine's Day, a brand new Doughnut Plant is now closer to home, heart, and the Hotel Chelsea.
The overflowing store, decorated with doughnut shaped pillows and furniture, still stays true to the hotel's beautiful wrought iron architecture and thankfully provides more elbowroom than the original! After ordering a few doughnuts, I managed to squeeze through and congratulate Mark Isreal on his new endeavor. The man has been creating unparalleled doughnuts for 16+ years and the surprisingly tart, moist passion fruit cake doughnut along with the delicate flavor of the heart shaped rose doughnut certainly show it.
Unfortunately, since I got there pretty late, they had already run out of their salted peanut, chocolate chip cookie, and oatmeal doughnuts. I can find no better excuse to return.

{Passion fruit, coconut cream, creme brulée, and rose doughnuts}
All photos courtesy of Minji L.

Morimoto

2011-02-05T17:39:00.003-05:00

Morimoto.

Meatpacking District.

Photo courtesy of laverrue on Flickr. All other photos property of Mad Wednesday.

Glass, metal, and sharp white corners envelop tables of young couples and parties raising glasses of wine and bites of sashimi in the elegant Morimoto. The modern architecture is serene and befitting the soft spoken chef although it is nothing awe inspiring or new. I suppose, like a white plate best presents a dish, the white walls were needed to enhance a few patrons. (Do I see a sweatshirt and Uggs?) But the true star of restaurant was hidden in a soft lit corner, Chef Masaharu Morimoto, unobtrusively gazing over the vibrant hum of his restaurant. A rare treat since the chef is usually filming Iron Chef or travelling the globe visiting his other restaurants. Despite his celebrity, Morimoto was extremely welcoming and more than happy to take a picture with our birthday dinner party. In his words, "Say sushi!"

To top it all off, a few minutes later a waiter came bearing two beautiful autographs saying "Happy Birthday!" courtesy of the Iron Chef himself. How thoughtful.

The birthday girl and a smorgasbord of entrées.

{Clockwise: Ishi Yaki Buri Bop, Seafood "Toban Yaki", and Duck Duck Duck

Not shown: Line-caught Halibut}

Out of all of the entrées my favorite was the wonderfully fishy, flaky sea bass pictured below.

However, the exquisite flavors of the 7 course Morimoto Omakase are the best showcase of Morimoto's culinary finesse and the portions are well worth the heft of the price.

A carpaccio course in the Morimoto Omakase.

{Pinot Gris, A to Z, Oregon 2009}

Off-dry, citrus, clean.

{Morimoto Sashimi}

A rainbow array of salmon, tuna, eel, hamachi, and seared toro was the first dish to arrive.
Garnished with various savories, each layer of sashimi is unique in flavor from buttery salmon to meaty tuna. Along with the garnishes of sun-dried tomato and caviar, five sauce pipettes (yuzu, terriyaki-barbecue, arugula oil, etc.) complement separate facets of the fish. The palette of flavors is a vibrant splash of color amidst the modern white walls and a good introduction to Morimoto.

{Crispy Rock Shrimp Tempura}

Bites of shrimp tossed spicy Korean kochujan sauce and wasabi aioli exploding with great flavor. The warm crunch of the dish is a welcome contrast to light and delicate sashimi.

{Toro Tartare}
Toro, tuna belly, is one of the most expensive and savored cuts of fish served in sushi.
As the fattiest part of tuna in the form of tartare, the buttery tuna simply melts in the mouth.
This appetizer is so rich and decadent that the small portion is almost too much of a good thing.

Served with oestra caviar, creme fraiche, avocado puree, wasabi, chives, and dashi-soy sauce.

Stumptown Coffee & Breakfast at the Breslin

2011-01-14T10:21:00.012-05:00

Stumptown Coffee.

Breslin Bar and Dining Room.

{Ace Hotel}

Midtown West.

There is something cozy and hushed about breakfast at the Breslin in the Ace Hotel.

The dim half-filled restaurant, gently waking kitchen, and lack of bar-side din slow down a rushed morning so that you cannot help but feel snug and content. One of my few favorites.

Dinner is equally pleasant.

{Full English Breakfast: sausage, bacon, eggs, mushrooms, and tomato}

As expected of chef April Bloomfield, the meat is superb: a large, succulent breakfast sausage and bacon that tastes of pork, not just fried salt. On top of that, two eggs fried in some kind of delicious fat that transcends the likes of butter, tangy roasted tomato that cuts through the delicious fattiness, and meaty mushrooms. The sausage, dipped in yolk, simply melted in my mouth with a flavor that was heart attack rich. While I first thought the dish would be too plain and greasy, the saltiness and fattiness were not overwhelming at all. However, it is a full breakfast to say the least!

Suspenders, vests, and fedoras...I think I have found heaven. These classy baristas are no teenagers working at Starbucks though, every Stumptown vendor/barista receives three months of proper coffee concoction training and education on El Injerto, one of Stumptown's collaborating coffee farms.

{Macchiato}

There is a reason Stumptown Coffee has a line out the door. The quaint cafés (Manhattan & Brooklyn) are fast becoming known for their simple, quality coffee and progressive coffee business outlook. Stumptown's founder, Duane Sorenson, is on first name basis with the coffee farmers with whom he works and goes to great lengths to preserve the complexity of the coffee bean.

Thus, the macchiato is a perfectly petite cup of skillfully brewed coffee. The rich coffee rests on the tongue with no bite or burn at all. Smooth and intense at the same time. There is no need for sugar here.

{Caramelized French Toast}

A toothsome accompaniment to the macchiato. With each bite, its crackling, burnt sugar crust gives way to a moist, eggy interior packed with flavors of vanilla, cinnamon, and crème brûlée. The combination of textures, soft and crisp, is delightful. This toast is a worthy rival of my favorite pastry, the pain au chocolat.

A girl after my own heart, Eunice~

Spot Dessert Bar

2011-01-11T10:29:00.006-05:00

Spot Dessert Bar.

East Village.

Tucked snugly underground, this dessert bar serves minuscule albeit delicious dessert tapas with exceptional balance in flavor and texture. For the full experience, I recommend getting at least three desserts to share (even that was not enough for two girlfriends and me!). If dessert tapas are not your thing, go for the ice cream. The flavors and toppings are wonderfully reminiscent of Momofuku Milk Bar.

Soft Cheesecake: cheesecake cream topped with passion fruit foam and served with walnut crumble, blueberry compote, and grapefruit.

Take your pick with this deconstructed cheesecake. Tangy, creamy, crunchy, sweet, refreshing, or all of the above?

White Miso Semifreddo: served with raspberries, olive oil, and raspberry sorbet topped with almond tuile.

A semifreddo is a partially frozen dessert that can incorporate ice cream, cake, fruit, or whipped cream. The texture is heaven in your mouth and a slight saltiness balances the smooth, sweet ice cream cake combination.

Yuzu Eskimo: next to raspberry foam, blackberries, chocolate pearls, oreo crumble, and chocolate ganache.

Even though some ingredients were getting a tad repetitive by the last dish, this was the best combination of flavor and texture in a simple, beautiful dish. The full spectrum of garnishes melds perfectly with the creamy citrus of the yuzu ice cream.

Peanut Butter & Co.

2010-12-29T02:43:00.013-05:00

Peanut Butter & Co.

West Village.

Pictures above courtesy of nycgo.com

Nothing is more reminiscent of childhood than PB&J sandwiches and by adding carrot sticks and potato chips, Peanut Butter & Co. offers the perfect throwback food bar Lunchables (yes, everyone had that phase).

But why just PB&J? Why not add...

Bacon?

The Elvis: toasted crunchy peanut butter sandwich with bananas, honey, and bacon.

Grilled nostalgia with a salty-sweet twist. Although, after a while the combination of sticky ingredients did turn the sandwich into cement on the roof of my mouth.
And being the adult that I am, I even ate the crusts (although they are more than happy to cut off the crusts if you ask).

If you go to PB&Co. you must try something out of your depth like...

The Heat Is On Sandwich: Spicy peanut butter, grilled chicken, and pineapple jam.

One of the strangest sandwich combinations I have ever tried but the jam and cool chicken worked well with the actually spicy PB.

Little boy & some Fluffernutter lovin'.

Jacques Torres Chocolate Haven

2010-12-25T18:19:00.006-05:00

Jacques Torres Chocolate Haven.

Soho.

Jacques Torres is the most adorable French chocolatier and his store is no different. Reminiscent of Willy Wonka's Chocolate Factory, the cacao pod shaped store is filled in floor to ceiling holiday decorations, carved wood tables for children, and huge glass walls showcasing workers actually making chocolate Santas, truffles, and galore.

Try the monstrous chocolate chip cookies~

The chocolate bar.

Jacques Torres served the best cocoas I've had so far on my hot chocolate tour.

Orange: Classic dark hot chocolate flavored with candied orange.

Great bright orange flavor for a thick hot chocolate.

White: hot white chocolate infused with warm, spicy chai.

My favorite out of the trio. This hot chocolate combines my two favorite flavors without being cloyingly sweet.

Wicked: Classic with a hint of chipotle and ancho peppers.

Perhaps it was just my cup but the kick from the peppers was barely there. Delicious deep chocolate flavor but no fun.

Merry Christmas!

Vosges Haut Chocolat

2010-12-12T20:45:00.006-05:00

Vosges Haut Chocolat.

Soho.

Pricey but beautiful purple chocolate boutique in Soho.Very NYU.

Yes, bacon+chocolate.

Though it doesn't look as intense as the chocolate-dipped bacon I had in the LES, Vosges Bacon Bar takes this combination to a classier level with Applewood smoked bacon and Alderwood smoked salt. Tiny bits of bacon and salt add a nice crunch and flavor contrast to the creamy milk chocolate which all chocolate-dipped pretzel lovers would love. Very addicting.

Aztec Elixer and Bianca Couture Cocoa.

A step away from the usual milk chocolate cocoa (which is still quite good at Vosges) the Aztec Elixer cocoa has ancho chillies, chipotle chillies, cinnamon, vanilla bean, and dark chocolate while the Bianco has Austrailian lemon myrtle, lavender, and white chocolate. Also, unlike the City Bakery's hot chocolate, Vosges' cocoas are thinner and less concentrated in flavor.

The Aztec Elixer doesn't have a sickly sweet flavor but more of a true chocolate flavor due to the use of dark chocolate (greater cacao concentration than milk chocolate). Although the addition of chillies seems strange, the ancient Aztecs created the combination which actually adds a nice, subtle bite to the hot cocoa.

While lemony tones overpower the white chocolate flavor in the Bianco, that was my favorite of the two cocoas flavor-wise.

Thank you Sally for joining me :)

City Bakery

2010-12-09T14:18:00.009-05:00

The City Bakery.

A (rare) open space cafe in the Flatiron District with some of the best pastries I have ever tried. Word of warning though, it is pretty overpriced.

Winter = mittens, ice skating, Christmas trees, and...hot chocolate.

Although not the best in Manhattan, the City Bakery's hot chocolate with a homemade marshmallow is pretty good for pure liquefied chocolate. It's more like chocolate soup actually so trying to finish the whole thing is nearly impossible (unless, of course, you're Augustus Gloop).

See the pastries in the left corner? Pretzel croissants. Get them (and dip in the hot chocolate)!

Maple bacon scones and delicious chocolate chip cookies.

BLT Prime

2010-11-15T17:18:00.008-05:00

BLT Prime, by Chef Laurent Tourondel, is one of New York's best up and coming steakhouses. While larger, younger, and louder, the restaurant has the same cornucopia of cuts, sides, and sauces as its uptown sibling BLT Steak . Peter Luger's may have created quite a name for itself but BLT Prime has a much more impressive, fresher take on steak.

Thank you Mike.

The first starter, chicken pâté, was amazingly flavorful.

For those slightly grossed out by the picture above, pâté is spices, ground meat, and fat chopped finely into a spread. No worries, I wasn't much of a pâté person either until I had the chicken pâté here.

The cheesy popover. Puffed, crispy, cheesy, buttery, fist-sized bread served with whipped butter and sea salt.

Grilled Double Cut Bacon.

10 oz. American Wagyu Rib eye.

Expensive but worth every cent of its $92.

Simple, no fuss, melt-in-your-mouth steak cooked perfectly medium rare (for once).

Wagyu beef, especially tender and flavorful due to its high fat content/intense marbling, comes from special breeds of cattle initially introduced in Japan.

Since I felt a bit kitschy taking photos in a dim, atmospheric restaurant some images are courtesy of the internet.

Big Gay Ice Cream Truck

2010-10-19T17:24:00.006-04:00

Even though it's getting pretty chilly in the city, there's nothing like the Big Gay Ice Cream Truck.

The Big Gay Ice Cream Truck has the usual favorites like rainbow sprinkles and cherry dipped cones but what it is known for is its crazy & classy combinations of soft serve, nutella, sea salt, dulce de leche, and much much more. Imagine cones with crushed Nilla wafers, pumpkin butter, coconut, and lined with Nutella....
The Salty Pimp: vanilla soft serve, dulce de leche, sea salt, and chocolate dip.

This cone is a delicious creamy combination of salty and sweet, a BGICT must!

Oms/b

2010-10-15T10:52:00.004-04:00

For the most part I usually don't venture into midtown Manhattan since NYU is more downtown, but on those few occasions when I'm shopping near 5th (sadly not at Henri Bendel) I save money and lunch at Oms/b.

Oms/b is a simple and small Japanese lunch cafe that specializes in omusubi or rice balls. Even though the place gets crowded around lunch hour, it isn't too hard to snag a table. The omusubi are really good on-the-go snacks, cost $1-$3 each, and are actually quite filling. With so many kinds, the cute handfuls of rice give you the chance to sample dozens of different flavors without breaking the bank (for all you broke college students). Plus they have convenient lunch sets where you can pick and choose various rice balls with soup or a drink.

My personal favorites are the football rice, chicken terriyaki, spicy tuna, ground beef, and chicken mix rice. The first three on that list are pictured above ^.

Lupa

2010-09-19T17:29:00.008-04:00

Joining Otto on my list of Batali restaurants...Lupa Osteria Romana.

Very down to earth and reasonably priced, Lupa is an Italian restaurant that veers away from the usual spaghetti and meatballs towards dishes definitely more complex. Some of the dishes are robust and meaty in flavor while others have layers of subtle, simple flavors like pepper and cheese that barely touch your palate.

The Calamari with Farro and Salsa Verde is unlike fried calamari . Here the octopus is grilled then mixed with farro, a whole grain I see a lot in my mom's rice, and salsa verde, a traditional Italian sauce made of parsley and olive oil. I don't know if there's lemon too but it had a slight tartness that reminded me of ceviche. I loved how this appetizer really concentrated on the seafood but the octopus was too chewy.

Ricotta Gnocchi with Sausage and Fennel. Unlike stringy linguine or spaghetti, gnocchi is a soft dumpling-like pasta. The ricotta in these gnocchi made them as soft as marshmallows. Although I couldn't taste much of the sausage, I got a lot of the fennel taste. The bulb/root of the fennel plant is a vegetable that has a pronounced licorice flavor. I usually don't care for licorice flavor but this dish has made me a fennel convert.

A simple Spaghetti alla Carbonara that was slightly downplayed but, thank god, wasn't disgustingly salty.

Before the Bucatini All'Amatriciana I had never heard of hollow spaghetti. The point of hollow spaghetti? I have no idea...but it was nicely al dente and the sauce was fantastic. The tomato based sauce is made with pork jowl/cheek (basically bacon-like) and had a teeny bit of spice to it too.

The entrée course that we shared was the Pork Shoulder with Snap Peas and Radishes. It fell apart at the touch of a fork and melted in the mouth. The fattiness of the meat definitely contributed to the tenderness and delicious flavor.

Even though my roomie and I were already stuffed...we had to order dessert. And it was well worth stuffing it into our already dying stomachs.

Lupa's Tartufo is amazing. Imagine a Ferrero Rocher and Nutella had a snowball sized baby made of gelato. An amazing candied cherry is hidden inside a fist sized scoop of the best hazelnut gelato which is then covered in a shell of soft, bittersweet chocolate. It's then sprinkled with biscotti pieces and settled atop a pool of melted chocolate. Wow.

Honestly, Batali's restaurants have the best gelato desserts ever.

*Note: Whatever you can't finish makes for the best leftovers :)

Dessert Club, ChikaLicious

2010-09-16T00:35:00.008-04:00

I never intended to go to the Dessert Club, ChikaLicious.

In truth, I actually wanted to try the $14 Dessert Prix Fixe at ChikaLicious (right across the street). But I guess I didn't do my research well enough because I had no clue that it was closed that day. And trust me, it was a pretty random time to be closed.

So what's the difference between the two?

The Dessert Club is a smaller take-out version of ChikaLicious, a dessert bar. It is pretty cramped in there but it does have a few seats and tables. Despite its midget size, the desserts there are just as good.

Let's start with something pretty normal. The regular Red Velvet cupcake.

Even though I'm a lotsa-frosting person (yay Magnolia's!) the small amount of cream cheese frosting on this cupcake was ample enough for me. Unlike Crumbs, I could actually taste the cream cheese in the traditional frosting and I wasn't overwhelmed by too much cupcake. Twas satisfactory.

Now for some interesting food porn...the premium S'mores cupcake. A chunk of chocolate nestled in a graham cracker cupcake topped with toasted marshmallow frosting. Surprisingly not as good as it looks.

For the love of everything salty-sweet, I couldn't resist the Salted Caramel macaron. For those who don't know the difference between a macaron and macaroon, here lies your answer. The light halves of the macaron were perfectly crisp but they went a bit overboard with the salted caramel filling. Still, the Dessert Club serves a mean macaron.

Again unintentional and out of the blue...my favorite dessert that night happened to be what my friend Jisun ordered: the Green Tea shave ice (with adzuki I believe).

Shave ice is a pretty basic thing. Shaved ice+syrup. Done. How could it be that good?

Think again...The Dessert Club's shave ice was heavenly.

Fluffy ice drowned in green tea leaving it refreshing and not watery in the least bit. Neither too sweet nor too bitter for green tea, it was so good that I would wolf down barrels of this shave ice in a heartbeat.

Please, before the weather starts getting really chilly, go to the Dessert Club and try their shave ice and chocolate sorbet macarons along with their vanilla soft serve and chocolate éclair ice cream sandwiches!

Yakitori Taisho

2010-09-08T15:08:00.004-04:00

Finally my first post since I settled in and started classes! Thus in the spirit of the cheap ass college life, St. Mark's food!

Yakitori Taisho is a hole-in-the-ground (literally) on St. Mark's whose greasy, smokey walls are crammed with people enjoying yakitori. Yakitori is grilled meat bits on a skewer like intestine, tongue, gizzard, liver, wing, tail, or meatballs. For the most part it's chicken but you can get beef, seafood, or vegetables. Sounds a bit intimidating yeah?

When you order a platter of skewers or even a couple single skewers of your choice they come out like this:

So quite honestly...you can't even tell which body part you're eating. It's a good thing because then you have no choice but to try instead of being squemish. I am definitely not a liver person, but the meatballs and everything else is great. They have a sweet almost terriyaki-like sauce too. One piece of advice though: eat them while they're still warm. The small skewers get cold pretty quickly. Now back to the food blogging world and...classes.

Minetta Tavern

2010-08-26T22:49:00.007-04:00

I never thought I would have the chance to review Minetta Tavern. Ever.

But for my very belated birthday dinner (thank you so much Jisun!) I managed to snag a 5:30PM reservation on Wednesday by the skin of my teeth. Yes, dinner at 5:30PM.

Getting a reservation here during normal dinner hours on a weekend, or even weekday, is simply out of the question without very persuasive connections. Over the years Minetta Tavern has been privy to the dinner conversations of politicians, stars, and good ol' New York blue bloods.

Warm light barely reaches the corners of the snug restaurant with its glowing oak bar and vintage wall frescos circa 1930. In a very speakeasy manner, Minetta Tavern is hidden behind two sets of doors and a red velvet curtain. When I was confronted by the velvet curtain I was actually really confused. It was humorously awkward trying to get through to the maitre'd.

I had a strange sense of deja vu when I saw smooth red leather banquettes in the main dining room... Atmosphere photos courtesy of NY Mag.

Then I realized that I saw the same red leather at Balthazar. It was only the subsequent day that I put two and two together after learning that Keith McNally, restaurateur extraordinaire, owned both restaurants. Even though I love food, I'm a bit of a wimp when it comes to eating strange things. But I took a chance at Minetta Tavern and tried their acclaimed Roasted Bone Marrow. The appetizer, served with toasted baguette and shallot confit, showcases warm, salted bone marrow still in the bones. I felt like a caveman because of those huge bones. Spread thin, the marrow was deliciously fatty and perfect with the toast and sweet shallot.The only disappointment that night was the Pasta Za Za. With fried egg, pancetta, sage, and parmesan, the dish sounded reminiscent of pasta carbonara but unfortunately...failed. Overwhelmingly salty, it was barely saved by the few bites of egg. The pancetta, however, was crispy and delicious on its own.Now the piece de resistance of dinner was undoubtedly the $26 Black Label Burger.
No worries, one explanation covers #1, why the burger is so ridiculously expensive, and #2, why it's famous. The answer? Ingredients, ingredients, ingredients.

First, the burger is made with ground dry aged ribeye. Dry aging is the process of taking an evenly marbled choice cut and hanging it out to evaporate moisture and break down connective tissue with its own natural enzymes. The result is tender, intensely concentrated beef. The gamey, true taste of beef is a statement that many high end steakhouses wish to convey with dry aged beef. That impressive ground beef is then carefully seared to perfection in a pool of clarified butter. Not to forget, the challah bun and onions caramelized into oblivion play their own integral parts complimenting and supporting the beef. See how butter and the juices of the meat soaked into the bun. Yum.

While some say the burger is over hyped I loved every single bite of it. Cooked perfectly medium-rare, the Black Label Burger wasn't like some hunk of charred, flavorless mystery meat but was juicy, sweet, and gamey all at once. The eggy challah and caramelized onions did not sabotage any of the great beef flavor. Still skeptical? Take the best burger memories you have, grind them up, and there's your Black Label Burger. I was only upset to see it go so fast. I don't think I can turn to fast food burgers ever again.

Rice to Riches

2010-08-24T22:36:00.006-04:00

When you step into Rice to Riches it's like a dessert Back to the Future. Old school rice pudding in a futuristic setting? Weird. Bright lights highlight the hilarious rice pudding infatuated quotes that decorate the white walls. They're sure to elicit a chuckle or two. Plus, I'm no germaphobe but I loved how clean it was inside.

Some of the nicest servers I've seen are happy to let you sample the flavors and serve you rice pudding. Great, great service.
Over 15 varied kinds of rice pudding with quirky names like Sex, Drugs, and Rocky Road. The portion sizes vary from normal to outrageous: solo, epic, sumo, and moby. (I'd stick to the solo.)

Toppings aka Jesus droppings. My favorites: Mischief (crushed graham crackers) and Blessings (toasted coconut).
My go-to flavor is the Corner of Cookies and Cream.
To be honest, the idea of rice pudding didn't appeal to me at first. Sweet 죽? No thanks. But when I tried it...I loved it. Although it is very much like Korean 죽 or rice porridge, rice pudding is condensed with cream, milk, vanilla, or other sweet liquids for a heartier consistency.
It is delicious and not awkwardly lumpy at all. The soft sweetness can get a bit overwhelming after a while so I recommend a drink or topping to go with it. Crunchy toppings will compliment and counterbalance the mushiness of the rice pudding. You're also allowed to keep the UFO shaped bowl and spoon as well :)

Baked by Melissa

2010-08-22T23:16:00.004-04:00

While I was walking down Spring St. to meet Eunice I passed by a long line of jabbering people. Now, for the most part, long lines mean something good or something touristy. Think Shake Shack. (A combination of both good and touristy.) Being curious and a bit too free with my wallet when it comes to food, I walked back to the store which was called Baked by Melissa. In the end...it was touristy. Baked by Melissa is a cupcake bakery that specializes in itsy bitsy cupcakes. In fact, the Soho storefront is just as small as the cupcakes it sells. There's a larger store near Union Square.

The first thing that put me off was the service. I ordered my 3 for $3 and was surprised to get them in a paper cupcake liner instead of a box. When I asked if I could get one, the girl gave me such attitude about ordering in the proper way that I nearly dropped my cupcakes. And I thought cupcakes made people happy.

Although moist, these cupcakes were too sweet and ridiculously expensive. Quarter sized cupcakes should cost a quarter not a dollar each. When ordering I actually didn't know they were so small because the pictures on the front were huge. In this case it was "Fool me once shame on me."The frosting on the red velvet had no cream cheese flavor which is the traditonal frosting flavor on red velvet. Intentional deviation? No idea.

The tie dye was just a bite of vanilla sugar, nothing impressive or unique.

I loved the novelty of these minute cupcakes but that was it, just novelty. These sugary bites are not worth your money.

For size reference.

These are too small, Crumbs are too big, Magnolias are too sweet...I love my cupcakes but this fad is getting a bit overwhelming.

Baoguette

2010-08-19T23:17:00.005-04:00

Today was the most fortunate unfortunate fooding day I've had in the city. After missing the lunch special at Bun Soho, witnessing the line at Shake Shack, and passing Stand by 6 blocks my friend Mickey and I finally wandered into the West Village sweaty, hungry, and lost. After a while I managed to find Christopher St. and through that...Baoguette/Pho Sure. To the many who have already heard of Baoguette, this hole in the wall is the collaboration of both Vietnamese restaurants.
A cold, fizzy drink to battle the heat. Nothing earth shattering here.

Mickey had the Pho Real. A rich beef broth, almost musky, with rare beef, cilantro, bean sprouts, rice noodles, and more. He commented that it was one of the best phos he's tried on the East Coast. As a pho noob, I couldn't pass judgement.

Here I found sandwich enlightenment.

The Baoguette or Classic Banh Mi is summer in a roll to me. I had never tried a Banh Mi before but now it is going to be a college lunch staple. All of the ingredients in this classic Vietnamese sandwich were smooshed together in a divine jumble of liver pate, pork terrine, pickled daikon/carrots, cucumber, and cilantro. You can get this banh mi for $6, on the expensive side for these sandwiches.

Although I was scared by my bad pate experience at Balthazar, the meats (which look almost raw) were smooth and delicious, complimented by the sweet crunch of pickled vegetables and the fierce, fresh taste of cilantro.

And while the innards were amazing, the bun itself was awe inspiring as well. A banh mi has its own type of baguette made with wheat and rice flour combined. Thus, the baguette has a delightful crunchy crust, buttery sweet taste, and no gnawingly tough factor. What's also ingenious is the fact that they hollow out the inside of the baguette to hold the banh mi ingredients in. (Yes many other sandwiches have that feature too.)
This banh mi was by far the most well balanced sandwich I have ever tasted, both in flavor and texture. There are tons of banh mi shops all around Manhattan so I strongly encourage you to go out and try one!

Pommes Frites

2010-08-15T19:44:00.006-04:00

The best fries I've ever had were from the Breslin...but the fries at Pommes Frites with their sauce extravaganza pull in at a very close second. Tucked into the East Village, it's the perfect potato pitstop.
A "regular" sized order of fries at this minuscule restaurant is more than enough for two. The potato slices are thick-cut and twice-fried (rule of thumb: always fry more than once!) leaving you with a variety of textures from crunchy-crispy to baked-potato-fluffy. But that's not the topper...Pommes Frites offers 20+ sauces to dip your fries in. They range from mayo based concoctions to your usual ketchup. One sauce you must try is the Sweet Mango Chutney Mayo.
In western Europe, mayo is actually the preferred sauce of choice instead of ketchup!