January 16th-
Nathan and I had dinner at Knife + Fork. It's a small, cozy restaurant in the east village. They have a six course special that is very reasonably priced. The chef picks each course, so even the waiter doesn't know what you will be served. It was a fun way to eat, and everything was delicious!
Sunday, January 17, 2010
Sunday, December 6, 2009
Perilla
December 1st-
It was Nathan's birthday, and we wanted to celebrate by dining somewhere new (to us) and fantastic, so we made reservations in Greenwich Village at Chef Harold Dieterle's Perilla. According to the restaurant's website, "The Perilla plant is a relative of mint and basil but has a strong anise-like flavor. Primarily used in Asian cooking, Perilla is most commonly known as Shiso." Since, I was unaware of this little fact, I thought you may be interested in it, too. If not, well, at least you are a little more educated now. Anyway, we didn't choose this place for its name. The Chef Dieterle's gem is known for its emphasis on seasonal ingredients, and that is what its all about.
Upon entering the restaurant, we noticed it was small, and unpretentious. It's cozy and minimal at the same time, very comfortable. They have a small, but fun cocktail menu which consisted of a Manhattan, (their way); The Perilla, a blend of gin, perilla, grapefruit and prosecco; the Cool Cuke, cucumber vodka, St. Germain, lemon and soda; and the one I couldn't resist, the Autumn Pear which was made up of vodka, cassis and Bordelet pear cider....bright red, delicious and light, served in a tall soda glass.
After pondering the mouthwatering menu, we decided to go our usual route of ordering two appetizers and an entree to share. First, the hand cut tagliatelle with Maine lobster, guanciale, holy basil, and fra diavolo sauce......it sounds a lot fancier than it was. The pasta was good, the lobster was cooked perfectly and the sauce had a tomato base. It was very fresh tasting. But our favorite appetizer, and being a former vegetarian, I sometimes cannot believe this stuff comes out of my mouth.......the crispy wild boar belly with stewed huckleberries, squash and banyuls-vanilla caramel. I'm sorry, but I was so giving it up to that boar and appreciating him. He was delicious! Carrying on in a carnivorous vein, for our entree, we devoured the roasted duck breast with duck fat popcorn, mustard greens, mung beans, dragon fruit and spicy chili jam. Wow. We were loving life now. And.......to top it all off, at the birthday boy's request, we had the chocolate souffle.
All in all......no complaints.....great food and drinks, good service, cozy restaurant in a cute neighborhood.......I recommend.
It was Nathan's birthday, and we wanted to celebrate by dining somewhere new (to us) and fantastic, so we made reservations in Greenwich Village at Chef Harold Dieterle's Perilla. According to the restaurant's website, "The Perilla plant is a relative of mint and basil but has a strong anise-like flavor. Primarily used in Asian cooking, Perilla is most commonly known as Shiso." Since, I was unaware of this little fact, I thought you may be interested in it, too. If not, well, at least you are a little more educated now. Anyway, we didn't choose this place for its name. The Chef Dieterle's gem is known for its emphasis on seasonal ingredients, and that is what its all about.
Upon entering the restaurant, we noticed it was small, and unpretentious. It's cozy and minimal at the same time, very comfortable. They have a small, but fun cocktail menu which consisted of a Manhattan, (their way); The Perilla, a blend of gin, perilla, grapefruit and prosecco; the Cool Cuke, cucumber vodka, St. Germain, lemon and soda; and the one I couldn't resist, the Autumn Pear which was made up of vodka, cassis and Bordelet pear cider....bright red, delicious and light, served in a tall soda glass.
After pondering the mouthwatering menu, we decided to go our usual route of ordering two appetizers and an entree to share. First, the hand cut tagliatelle with Maine lobster, guanciale, holy basil, and fra diavolo sauce......it sounds a lot fancier than it was. The pasta was good, the lobster was cooked perfectly and the sauce had a tomato base. It was very fresh tasting. But our favorite appetizer, and being a former vegetarian, I sometimes cannot believe this stuff comes out of my mouth.......the crispy wild boar belly with stewed huckleberries, squash and banyuls-vanilla caramel. I'm sorry, but I was so giving it up to that boar and appreciating him. He was delicious! Carrying on in a carnivorous vein, for our entree, we devoured the roasted duck breast with duck fat popcorn, mustard greens, mung beans, dragon fruit and spicy chili jam. Wow. We were loving life now. And.......to top it all off, at the birthday boy's request, we had the chocolate souffle.
All in all......no complaints.....great food and drinks, good service, cozy restaurant in a cute neighborhood.......I recommend.
Sunday, November 29, 2009
Craftbar
November 28th-
My whole family was in town over Thanksgiving and everyone voted to go out to dinner and leave the turkey behind for one night. (Ha!.......as if a family of foodies actually ate leftover turkey all weekend!) Anyway, my mom is a huge fan of Top Chef, so we decided to make reservations at one of Tom Colicchio's restaurants.......enter Craftbar.
Nathan and I had been there before, but I didn't have this blog up and running yet, so I guess, now is the time to include it.....plus I promised my sister in law I would. The restaurant is very spacious, and I do remember from last time that it was very dimly lit. That hasn't changed. We were all sitting around the table looking like a silly bunch of visually challenged people trying to use everything from the lights on our cell phones, to the candle at the table to try to find enough light to read the menu. I almost gave up and had my husband pick something for me. The dark room wouldn't have been a problem if the menu that was posted online was current. We had all given it a gander and had collectively agreed on a plan of action before we even arrived at the restaurant. There was a 30 day aged beef that we were going to get for the table to share, and spigarello (from the broccoli family) and cardoons (like artichokes) that no one had heard of before, and wanted to try. We were overconfident. That is where we went wrong. Of course, the whole time this was happening, I had a sinking suspicion that the menu would not be the same when we got there. It was just a little too easy. I was right. That aside, I do appreciate a changing menu that promotes seasonal, local ingredients and Chef C even included a list of the farms where he bought his. This I loved.
Eventually, we decifered the menu well enough to squeak out an order......for appetizers.....fried oysters with cucumber and old Bay aioli (my favorite thing to order), field mushroom bruschetta with fontina cheese and pecorino risotto balls with spicy tomato sauce. The oysters were too heavily battered for my taste, but the cucumbers that were ever so delicately pickled and the silky smooth aioli that accompanied the oysters were delish. The mushroom bruschetta was absolutely divine! I am not a big fan of bruschetta, because I find that when you order it, you are usually served a huge chunk of hard tasteless, boring bread with a tiny dollop of some kind of mediocre sauce on top. Chef C's was the exact opposite...... just enough bread to hold the earthy, delicious mushrooms and cheese that was dripping from each bite- yum! Kudos to my sister for picking that one! The risotto balls were also fantastic. They were so creamy on the inside.
For entrees, we ordered the Black-Angus hanger steak with baby shiitake mushroom, market onion and potato puree, the cavatelli Bolognese, the Colorado lamb shank with Swiss chard, chic pea fries and Nicoise olive, and the Pappardelle with rabbit, mustard greens and Picholine olives. I tasted and like all of it. The steak was well prepared. The potato puree was one of the best I've tried. The rabbit pasta was so full of flavor, and the lamb was falling off the bone. The Bolognese was probably my least favorite, but in all fairness, I don't think it stood a chance with all of the other more decadent dishes.
I liked Craftbar......but I would've liked it better if everyone had moaned with delight. Everyone seemed to like it, but I go for the moan.
My whole family was in town over Thanksgiving and everyone voted to go out to dinner and leave the turkey behind for one night. (Ha!.......as if a family of foodies actually ate leftover turkey all weekend!) Anyway, my mom is a huge fan of Top Chef, so we decided to make reservations at one of Tom Colicchio's restaurants.......enter Craftbar.
Nathan and I had been there before, but I didn't have this blog up and running yet, so I guess, now is the time to include it.....plus I promised my sister in law I would. The restaurant is very spacious, and I do remember from last time that it was very dimly lit. That hasn't changed. We were all sitting around the table looking like a silly bunch of visually challenged people trying to use everything from the lights on our cell phones, to the candle at the table to try to find enough light to read the menu. I almost gave up and had my husband pick something for me. The dark room wouldn't have been a problem if the menu that was posted online was current. We had all given it a gander and had collectively agreed on a plan of action before we even arrived at the restaurant. There was a 30 day aged beef that we were going to get for the table to share, and spigarello (from the broccoli family) and cardoons (like artichokes) that no one had heard of before, and wanted to try. We were overconfident. That is where we went wrong. Of course, the whole time this was happening, I had a sinking suspicion that the menu would not be the same when we got there. It was just a little too easy. I was right. That aside, I do appreciate a changing menu that promotes seasonal, local ingredients and Chef C even included a list of the farms where he bought his. This I loved.
Eventually, we decifered the menu well enough to squeak out an order......for appetizers.....fried oysters with cucumber and old Bay aioli (my favorite thing to order), field mushroom bruschetta with fontina cheese and pecorino risotto balls with spicy tomato sauce. The oysters were too heavily battered for my taste, but the cucumbers that were ever so delicately pickled and the silky smooth aioli that accompanied the oysters were delish. The mushroom bruschetta was absolutely divine! I am not a big fan of bruschetta, because I find that when you order it, you are usually served a huge chunk of hard tasteless, boring bread with a tiny dollop of some kind of mediocre sauce on top. Chef C's was the exact opposite...... just enough bread to hold the earthy, delicious mushrooms and cheese that was dripping from each bite- yum! Kudos to my sister for picking that one! The risotto balls were also fantastic. They were so creamy on the inside.
For entrees, we ordered the Black-Angus hanger steak with baby shiitake mushroom, market onion and potato puree, the cavatelli Bolognese, the Colorado lamb shank with Swiss chard, chic pea fries and Nicoise olive, and the Pappardelle with rabbit, mustard greens and Picholine olives. I tasted and like all of it. The steak was well prepared. The potato puree was one of the best I've tried. The rabbit pasta was so full of flavor, and the lamb was falling off the bone. The Bolognese was probably my least favorite, but in all fairness, I don't think it stood a chance with all of the other more decadent dishes.
I liked Craftbar......but I would've liked it better if everyone had moaned with delight. Everyone seemed to like it, but I go for the moan.
I'm back!
November 29th-
I'm back!
Sorry, it has been so long since my last post! I didn't realize I had so many fans until I stopped writing! Thank you! Don't think I stopped going out, though! Oh no! I've been to some AMAZING restaurants that really deserved a shout out, but just didn't get them. What restaurants you ask? The best places I have been to in the last few months have been Little Owl, Salt, Public and Blue Hill, to name a few. I loved each of them! So, I guess, I am just going to have to go all over again. (What a shame! Ha!)
I'm back!
Sorry, it has been so long since my last post! I didn't realize I had so many fans until I stopped writing! Thank you! Don't think I stopped going out, though! Oh no! I've been to some AMAZING restaurants that really deserved a shout out, but just didn't get them. What restaurants you ask? The best places I have been to in the last few months have been Little Owl, Salt, Public and Blue Hill, to name a few. I loved each of them! So, I guess, I am just going to have to go all over again. (What a shame! Ha!)
Wednesday, July 22, 2009
The Grey Dog's Coffee
July 12th-
After shoe shopping in Union Square, we were in need of a little break, a comfy place to sit and something cold to drink. We stumbled upon The Grey Dog's Coffee, which couldn't have been more perfect for a late afternoon stop......as if I could pass up a spot that so honored the admirable canine. They serve everything from coffee, tea and pastries to wine, beer, sandwiches, and salads. All I had was iced coffee, but Nathan can vouch for the giant cookies. Still, the place was so cute, it is blog worthy.
After shoe shopping in Union Square, we were in need of a little break, a comfy place to sit and something cold to drink. We stumbled upon The Grey Dog's Coffee, which couldn't have been more perfect for a late afternoon stop......as if I could pass up a spot that so honored the admirable canine. They serve everything from coffee, tea and pastries to wine, beer, sandwiches, and salads. All I had was iced coffee, but Nathan can vouch for the giant cookies. Still, the place was so cute, it is blog worthy.
Le Bernadin
July 22nd-
After contemplating a few months ago, whether or not to continue living in Manhattan, I went down a mental list of all the places I needed to visit before we embarked upon such a feat, and all I came up with was Eric Ripert's Le Bernadin. Surprisingly, we have been to a lot of places, and I didn't feel as if I would die, if I wasn't given the time to go everywhere.....that is except Le Bernadin. No one was getting me out of Manhattan without this one! I've seen Chef Ripert on numerous shows..... Top Chef, Martha Stewart, etc. We've cooked one of his recipes at home, and frankly, I just think he is a god. Do the Greeks have a god of food? Surely, they must....note to self...need to investigate this. Now that we've opted to stay in the city, we decided to schedule this visit to Le Bernadin for lunch on our three year wedding anniversary.
This is one of those restaurants that feel spa like. Nathan was commenting on how noisy the street is, and how the opposite is true inside the restaurant, when upon entering this sanctuary, all you hear are quiet soothing sounds......sounds like, "May I get you some wine?", and "Here is some beautiful smoked salmon spread for you while you peruse the menu." These are sounds I am quite fond of. The whole place is very understated and elegant, with huge, fabulous paintings on the walls, and a simple but spectacular arrangement of pink flowers in the middle. In fact, I think these are some of the exact same words I would use to describe the menu....elegant and spectacular.
I have to admit, choosing what to eat was difficult. There were just so many wonderful options! We actually spent a few minutes online going over everything before we arrived, just to give us a bit of a head start in the decision making process. We take dining out very seriously. There is nothing I hate more than ordering the wrong thing, and I take pride in the fact that this rarely happens to me. (I do actually hate soggy bacon more, but that is beside the point.)
The lunch menu is a prix fixe, which allows you to choose an appetizer, an entree and a dessert. To start, I chose the curried crab and zucchini panna cotta in a vadouvan spiced broth. Two little zucchini rolls stuffed with crab in a light, tasty broth came out- very good! I mostly tasted crab, and it was presented very creatively. Nathan ordered the marinated himachi Vietnamese style with a nuoc mam vinaigrette. It looked like a little spring roll in a citrus juice. The fish was very light, and the dish was very refreshing and summery. For my entree, I chose the bread crusted red snapper with a zucchini, mint and coriander compote in a rich citrus broth. I almost didn't order this when I saw the word "bread" in the description, because I just never feel breading is ever done crispy or light enough. This time, I was not disappointed. There was a very light, crispy top on the fish, but not encasing it- the perfect amount of breading. The citrus broth was tomato, and that, coupled with the breading on top, gave the dish a comfort food feel to it, while still possessing its light, fresh, pure, upscale flavors. Nathan ordered the crispy black bass with braised celery in an Iberico ham and green peppercorn sauce accompanied by a parsnip custard. Ok.....I might have liked his better. The sauce was amazing. It was the kind of sauce you dip your bread in to try to scoop up every last drop. Honestly, all of the sauces were like this, but this one was just my favorite. And.....the parsnip custard was to die for! I think I ate half of it. It was kind of sweet, yet still savory. It just teeter tottered between the two, and made my mouth go crazy with joy! This was so good that if they would have given us a tub of it, I would have finished it, I swear! Last, for dessert, I requested the yuzu parfait, meringue and green tea biscuit and ice cream. As one who is not a big fan of sweets, this was great. It wasn't overly sickeningly sweet, or heavy. I did not feel the sugar burst into my veins the moment I took a bite. It was light and palate cleansing. I loved it-especially the green tea ice cream. Nathan loves sweets, so he had the gianduja ice cream with Oregon hazelnuts, honey, banana and brown butter ice cream. This was good. I mostly liked the bananas, but overall, too sweet for me.
Overall, this was one of the best dining experiences I have ever had....in Manhattan, or anywhere. The food was rich, yet light; simple, yet complex......and everything tasted very fresh, pure and clean. It excited, revived, and inspired me. Praise be to Chef Ripert, god of food!
After contemplating a few months ago, whether or not to continue living in Manhattan, I went down a mental list of all the places I needed to visit before we embarked upon such a feat, and all I came up with was Eric Ripert's Le Bernadin. Surprisingly, we have been to a lot of places, and I didn't feel as if I would die, if I wasn't given the time to go everywhere.....that is except Le Bernadin. No one was getting me out of Manhattan without this one! I've seen Chef Ripert on numerous shows..... Top Chef, Martha Stewart, etc. We've cooked one of his recipes at home, and frankly, I just think he is a god. Do the Greeks have a god of food? Surely, they must....note to self...need to investigate this. Now that we've opted to stay in the city, we decided to schedule this visit to Le Bernadin for lunch on our three year wedding anniversary.
This is one of those restaurants that feel spa like. Nathan was commenting on how noisy the street is, and how the opposite is true inside the restaurant, when upon entering this sanctuary, all you hear are quiet soothing sounds......sounds like, "May I get you some wine?", and "Here is some beautiful smoked salmon spread for you while you peruse the menu." These are sounds I am quite fond of. The whole place is very understated and elegant, with huge, fabulous paintings on the walls, and a simple but spectacular arrangement of pink flowers in the middle. In fact, I think these are some of the exact same words I would use to describe the menu....elegant and spectacular.
I have to admit, choosing what to eat was difficult. There were just so many wonderful options! We actually spent a few minutes online going over everything before we arrived, just to give us a bit of a head start in the decision making process. We take dining out very seriously. There is nothing I hate more than ordering the wrong thing, and I take pride in the fact that this rarely happens to me. (I do actually hate soggy bacon more, but that is beside the point.)
The lunch menu is a prix fixe, which allows you to choose an appetizer, an entree and a dessert. To start, I chose the curried crab and zucchini panna cotta in a vadouvan spiced broth. Two little zucchini rolls stuffed with crab in a light, tasty broth came out- very good! I mostly tasted crab, and it was presented very creatively. Nathan ordered the marinated himachi Vietnamese style with a nuoc mam vinaigrette. It looked like a little spring roll in a citrus juice. The fish was very light, and the dish was very refreshing and summery. For my entree, I chose the bread crusted red snapper with a zucchini, mint and coriander compote in a rich citrus broth. I almost didn't order this when I saw the word "bread" in the description, because I just never feel breading is ever done crispy or light enough. This time, I was not disappointed. There was a very light, crispy top on the fish, but not encasing it- the perfect amount of breading. The citrus broth was tomato, and that, coupled with the breading on top, gave the dish a comfort food feel to it, while still possessing its light, fresh, pure, upscale flavors. Nathan ordered the crispy black bass with braised celery in an Iberico ham and green peppercorn sauce accompanied by a parsnip custard. Ok.....I might have liked his better. The sauce was amazing. It was the kind of sauce you dip your bread in to try to scoop up every last drop. Honestly, all of the sauces were like this, but this one was just my favorite. And.....the parsnip custard was to die for! I think I ate half of it. It was kind of sweet, yet still savory. It just teeter tottered between the two, and made my mouth go crazy with joy! This was so good that if they would have given us a tub of it, I would have finished it, I swear! Last, for dessert, I requested the yuzu parfait, meringue and green tea biscuit and ice cream. As one who is not a big fan of sweets, this was great. It wasn't overly sickeningly sweet, or heavy. I did not feel the sugar burst into my veins the moment I took a bite. It was light and palate cleansing. I loved it-especially the green tea ice cream. Nathan loves sweets, so he had the gianduja ice cream with Oregon hazelnuts, honey, banana and brown butter ice cream. This was good. I mostly liked the bananas, but overall, too sweet for me.
Overall, this was one of the best dining experiences I have ever had....in Manhattan, or anywhere. The food was rich, yet light; simple, yet complex......and everything tasted very fresh, pure and clean. It excited, revived, and inspired me. Praise be to Chef Ripert, god of food!
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