tag:blogger.com,1999:blog-89148342735097847332024-03-13T03:35:02.927-04:00The Hungry RoachRestaurants for the Hungry (new yorker)THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-8914834273509784733.post-63123480134536567132011-10-23T21:18:00.000-04:002011-10-24T14:26:48.634-04:00MarketSince moving to North County, I've spent nearly all of my time by the coast. I try not to let a day go by without seeing the Pacific even if it is just from the car. And quite frankly, I feel lucky to admit it, but it's really not that hard to do. So when I decided to head east of the 5 for dinner one summer evening (yes, I now say THE 5 when referring to the highway), my destination had been well-researched and highly recommended. And, without a doubt, Market Restaurant and Bar was well worth the "trek" inland.<br />
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While Market is hardly 3 miles from the beach, crossing the 5 and entering farm country would make any one feel like they are in new territory. That's the beauty of where I currently live - in a blink of the eye you can go from the ocean to the hills. And Market is a great reminder of all the good reasons to venture beyond the surf.<br />
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When you go to Market, be ready to eat. This is certainly a restaurant to visit on a special occasion where you
can justify a feast as its plentiful menu will make it nearly impossible
to dine lightly. The menu boasts gourmet, farm-inspired cuisine and changes constantly depending on local produce and preferences. At the same time, for the sushi loving California culture, there are the freshest raw fish options. As I said earlier, the hungrier you are, the better - that way you won't have to decide between sushi and farm!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmHwXreTRDXGI6m1jUmXYbl3MxaYA-6Lb3MBFnzQ23YAndb_aXJF_wbg98As7pesKeYOWlvfpWFDbO_YRKU09ex21O4spOhYw9wDmt4T-B8p3eWMbXzETx_9gtmbySUdZITvscBwM2lM/s1600/IMG_1823.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmHwXreTRDXGI6m1jUmXYbl3MxaYA-6Lb3MBFnzQ23YAndb_aXJF_wbg98As7pesKeYOWlvfpWFDbO_YRKU09ex21O4spOhYw9wDmt4T-B8p3eWMbXzETx_9gtmbySUdZITvscBwM2lM/s200/IMG_1823.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rUd0N348RvjjOLSBkqABPo7uvfQZE7w0z_DfXX0LrZnTQIBM6-sCT5Atk0ya0i2BjdenFc_WI69m-XUCWVCRKsgIsyahPWLDoNWQmz-_XG3qefDjn-pfkIx3rJ8bS4D4uNjzM-Z5G0g/s1600/IMG_1824.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rUd0N348RvjjOLSBkqABPo7uvfQZE7w0z_DfXX0LrZnTQIBM6-sCT5Atk0ya0i2BjdenFc_WI69m-XUCWVCRKsgIsyahPWLDoNWQmz-_XG3qefDjn-pfkIx3rJ8bS4D4uNjzM-Z5G0g/s200/IMG_1824.JPG" width="200" /></a>To start off our evening, we were presented with an amuse bouche - spicy gazpacho paired with burrata bruschetta - an excellent summer taste to get the palette going. For the entire meal, we shared all dishes - mainly from the appetizer section of the menu. These were extremely sizable portions, which was fine by me as all were delicious. I was a little nervous that there was too much going on in each dish, but the minute we began eating, I was absolutely reassured. Each and every ingredient truly added to the unique dishes. I highly recommend the local heirloom tomato salad served with sweet corn cheddar biscuits, braised bacon, basil coulis, and balsamic reduction over wild arugula. There wasn't an item in that dish that I didn't love. And then there was the braised baby artichoke and burrata cheese salad with fresh chickpea garlic puree, olive pepper relish, and roasted onion focaccia - another excellently prepared dish that was packed with so many of my favorite ingredients. For a different taste and one that should be fresh and available in all seasons, I recommend the local yellowtail tartare and spice seared salmon belly served with cucumber soba noodle salad, shiso vinaigrette, yuzu aioli, and coriander crackers. While we opted not to order sushi that night, this dish guaranteed that the sushi would be top notch.<br />
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And finally, it would be a sin not to order any meat from such a farm friendly restaurant so we chose the cast iron roasted beef tenderloin served with truffled twice baked potato, crispy bacon, aged white cheddar, forest mushrooms, and zinfandel jus. This was an extremely decadent, flavorful dish - one that really rounded out the evening. It's been awhile since we enjoyed this meal, but my mouth has started watering as I write down each and every one of these fresh ingredients. There wasn't a single item that I didn't love that night. And, at the end of the meal when the bill came, I was actually convinced that the restaurant had been designed just for me as a plate of homemade, salted caramels arrived. There is truly no other small sweet that I love more. I am guessing by the way we gobbled those down and a fresh plate of two more arrived before we had finished paying the bill that my weakness for salted caramels had been discovered. Time spent away from the coast can be a very sweet thing.<br />
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<a href="http://www.urbanspoon.com/r/27/313168/restaurant/San-Diego/Market-Restaurant-Bar-Del-Mar"><img alt="Market Restaurant & Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/313168/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6euRh1hXVf1qcwj9dz33KQkggaPc_rUsSx2iLB8bP4TUn1H-INU1hZgPtj2bbASXXalXyOEZnuGUcH7UpNFeH3eR0ff2anlGqqCvRpC2uk5_11EHN3DtcJ1Qz73oK6CD8zY3gN1TcSec/s1600/IMG_1841.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6euRh1hXVf1qcwj9dz33KQkggaPc_rUsSx2iLB8bP4TUn1H-INU1hZgPtj2bbASXXalXyOEZnuGUcH7UpNFeH3eR0ff2anlGqqCvRpC2uk5_11EHN3DtcJ1Qz73oK6CD8zY3gN1TcSec/s200/IMG_1841.JPG" width="200" /></a><br />
<b>Market Restaurant and Bar</b><br />
3702 Via de la Valle<br />
Del Mar, CA 92014<br />
(858) 523-0007<br />
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<a href="http://www.marketdelmar.com/">website</a></div>
<b><span style="color: #674ea7;">FOOD RATING (Out of 5): </span></b><br />
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<br />THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com55tag:blogger.com,1999:blog-8914834273509784733.post-17100429588197182812011-08-02T23:01:00.005-04:002011-08-02T23:01:02.108-04:00Red Rooster Harlem<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMS3DzRjQroVkV6zzHJAh5JZEedjwQXAl59MytlVXwq3q619Ip9WlAzcqgj4UNttzJ-fpyMgOwESCjnCUcuqCQF8TTN0NAyPDJsgeUUa66Cl3qlRb20yj0BVs013w5IdbNkZDI7D0e-c/s1600/IMG_1485.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 366px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMS3DzRjQroVkV6zzHJAh5JZEedjwQXAl59MytlVXwq3q619Ip9WlAzcqgj4UNttzJ-fpyMgOwESCjnCUcuqCQF8TTN0NAyPDJsgeUUa66Cl3qlRb20yj0BVs013w5IdbNkZDI7D0e-c/s400/IMG_1485.JPG" alt="" id="BLOGGER_PHOTO_ID_5636406594910942130" border="0" /></a><br />I always love it when restauranters are willing to take risks in the kitchen. But I especially love it when they are willing to be adventuresome when it comes to location. If it weren't for proprietors branching out, we may never leave home. In actuality, it is thanks to many clever restaurant owners that so many of us have ended up in our respective communities. All it takes is one popular restaurant and a new hot neighborhood is born. With nearly all of Manhattan bursting with eateries, finding undiscovered territories isn't as easy as it used to be. However, for Marcus Samuelsson, it simply meant walking out his front door and making others aware of it. After living in Harlem for several years, this celebrity chef was ready to bring his excellent cooking to a part of town very familiar to him, but less so to others. While this neighborhood is certainly well traveled, it is rarely visited for gourmet food.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid77bdL3fSfv5MBQSkhWfWFUuV2WXQ8hT_bG_Ruk21y6lRu7GLYul_KzUGtkTZ7eCHdVMpZMsxEUJQk2G6SPqLBzbW4-RPfGFTEtxn6lKRWSPZmcP7LKPTt8c_Qtrifg8WFngLkZX-TQc/s1600/IMG_1476.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 370px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid77bdL3fSfv5MBQSkhWfWFUuV2WXQ8hT_bG_Ruk21y6lRu7GLYul_KzUGtkTZ7eCHdVMpZMsxEUJQk2G6SPqLBzbW4-RPfGFTEtxn6lKRWSPZmcP7LKPTt8c_Qtrifg8WFngLkZX-TQc/s400/IMG_1476.JPG" alt="" id="BLOGGER_PHOTO_ID_5636406598598302594" border="0" /></a><br />Red Rooster Harlem may be one of the only of its kind in the area, but that has certainly not stopped the crowds. Dinner reservations are nearly impossible to secure and lunch is no easy feat either. This kind of success is begging for additional competition in the neighborhood. And I guarantee that within the next few years, the upward rent trend will have found its way to Harlem as well. While so much of its success can be attributed to delectable gourmet Southern cuisine, there is no doubt that Chef Samuelsson's passion for food and people has also been a driving force. When I visited on a cold Monday for lunch, he was visible bustling between the front of the restaurant and the kitchen. That spells out devotion.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsEZ9bPdL-DQyP3WeqB0KNlRO50gRO58Fw_Uh63YbSL9HJIglsN9xm7qLc6s2abTxReyXpIenjcawiFfUnFaIRexWAZ0hrPbXvfB_dBfdAKWHTtXlGy3KBEwGt-V8qH4VtUOFH12rRxw/s1600/IMG_1478.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 379px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsEZ9bPdL-DQyP3WeqB0KNlRO50gRO58Fw_Uh63YbSL9HJIglsN9xm7qLc6s2abTxReyXpIenjcawiFfUnFaIRexWAZ0hrPbXvfB_dBfdAKWHTtXlGy3KBEwGt-V8qH4VtUOFH12rRxw/s400/IMG_1478.JPG" alt="" id="BLOGGER_PHOTO_ID_5636406605711888370" border="0" /></a><br />While you are trying to narrow down the mouthwatering list of options, I urge you to order the corn bread with honey butter and tomato jam for the table. It's a shame they don't hand this out to every one as it pairs perfectly with nearly anything on the menu (not to mention, it completely melts in your mouth whether you eat it alone, with the butter, or with the jam). While the menu is scattered with Southern classics, nearly all of them are prepared with a twist - setting them apart. I highly recommend the shrimp and dirty rice served with raisin, curry leaves, almonds, and aged basmati. This is a much more delicate, yet flavorful take on the traditional shrimp and grits dish. For a heartier and heavier dish, I recommend the lamb and sweet potato hash served with egg custard, rosemary, and beets in a cast iron skillet. The sweetness of the potato pairs wonderfully with the lamb. But the dish that has every one talking (and rightfully so) is the fried yard bird - dark meat topped with white mace gravy, hot sauce, and shake. The spice is an excellent accent to the perfectly crisp skin. This is a must for any one making the trek uptown.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPjyGs3_uLEwFSOjKwhbEaDqamshYHox424g1aNJwbEWtxBuYdQKcAA0UHot5ZMBCy7jgTqsECEVU2kBOFHknH7JM_bbvvGew7ejiUBO4d6v11p_7u495_Qk491WiNMiDCB7774Wcdn4/s1600/IMG_1479.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 354px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPjyGs3_uLEwFSOjKwhbEaDqamshYHox424g1aNJwbEWtxBuYdQKcAA0UHot5ZMBCy7jgTqsECEVU2kBOFHknH7JM_bbvvGew7ejiUBO4d6v11p_7u495_Qk491WiNMiDCB7774Wcdn4/s400/IMG_1479.JPG" alt="" id="BLOGGER_PHOTO_ID_5636406606438911058" border="0" /></a><br />The only draw back of our guaranteed seating on a Monday at lunch was that they were out of the apple pie. I'm not sure if they make less on Mondays or if it is just that good that it runs out even on Mondays. Either way, I'm still very intrigued. I settled for the sweet potato donuts with cinnamon sugar as well as the coffee and donuts with vanilla whip and coffee creme. Both were extremely tasty, unique representatives of gourmet Southern cuisine. And if you are worried it might be awhile before you head that far north again, be sure to stop by the front window on your way out for to-go drinks and baked goods. Even if you don't have the room for it after your meal, by the time you make your way home, you most likely will. No question, it's an adventure heading to Red Hooster Harlem. It's now just a matter of making sure you can actually get in!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-007wbEbxvkzIWhjc35z20gpK8cNtzHr39utBSwFz3rvxWLqL9vgnFfraqzxjv20d7Gj6pGmMF4p7n1mSIIjBaOzMrj9Lqcpz-k_s-oELn7qUBSiBKhX6zv9wF0ndNdJojvjlQpO3Ciw/s1600/IMG_1483.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 362px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-007wbEbxvkzIWhjc35z20gpK8cNtzHr39utBSwFz3rvxWLqL9vgnFfraqzxjv20d7Gj6pGmMF4p7n1mSIIjBaOzMrj9Lqcpz-k_s-oELn7qUBSiBKhX6zv9wF0ndNdJojvjlQpO3Ciw/s400/IMG_1483.JPG" alt="" id="BLOGGER_PHOTO_ID_5636406613385186306" border="0" /></a><br /><br /><br /><span style="font-weight: bold;">Red Rooster H</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwA843YT-vj7BGwZgmCX1SbOS4JARI1bX5iun2VAXIubz2HKmxJzF_QxYXWYr0d-j2CTmbukD2xSr_ETEBdYMD-3tKKyw9kTW9Nmixv7X5lqjGo9hMTYL632Da0rguHG1HEpgW5g2t47c/s1600/IMG_1475.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwA843YT-vj7BGwZgmCX1SbOS4JARI1bX5iun2VAXIubz2HKmxJzF_QxYXWYr0d-j2CTmbukD2xSr_ETEBdYMD-3tKKyw9kTW9Nmixv7X5lqjGo9hMTYL632Da0rguHG1HEpgW5g2t47c/s200/IMG_1475.JPG" alt="" id="BLOGGER_PHOTO_ID_5636411349708059538" border="0" /></a><span style="font-weight: bold;">arlem</span><br />310 Lenox Avenue<br />New York, NY 10027<br />(212) 792-9001<br /><a style="font-weight: bold; color: rgb(255, 0, 0);" href="http://redroosterharlem.com/">website</a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">FOOD R</span><span style="font-weight: bold; color: rgb(102, 102, 204);">A</span><span style="font-weight: bold; color: rgb(102, 102, 204);">TING (Out of 5):</span><br /><span style="font-weight: bold; color: rgb(102, 102, 204);"></span><span style="font-weight: bold; color: rgb(102, 102, 204);"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCiZO8T4FmPAeeQjFUa0V_AIBJdM9FaS90g9LBcGxMqQ0Et8PG0YJUrPJCOtRz371coWxkKyw9Jcm8-nLDLKSX1RzfeBnTgGMkBm0ebopG1CVUTgUqa_j62fqwIoLqsmSG57-t4jOZvY/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 20px; height: 27px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCiZO8T4FmPAeeQjFUa0V_AIBJdM9FaS90g9LBcGxMqQ0Et8PG0YJUrPJCOtRz371coWxkKyw9Jcm8-nLDLKSX1RzfeBnTgGMkBm0ebopG1CVUTgUqa_j62fqwIoLqsmSG57-t4jOZvY/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5636409751988952850" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCiZO8T4FmPAeeQjFUa0V_AIBJdM9FaS90g9LBcGxMqQ0Et8PG0YJUrPJCOtRz371coWxkKyw9Jcm8-nLDLKSX1RzfeBnTgGMkBm0ebopG1CVUTgUqa_j62fqwIoLqsmSG57-t4jOZvY/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 20px; height: 27px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCiZO8T4FmPAeeQjFUa0V_AIBJdM9FaS90g9LBcGxMqQ0Et8PG0YJUrPJCOtRz371coWxkKyw9Jcm8-nLDLKSX1RzfeBnTgGMkBm0ebopG1CVUTgUqa_j62fqwIoLqsmSG57-t4jOZvY/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5636409751988952850" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCiZO8T4FmPAeeQjFUa0V_AIBJdM9FaS90g9LBcGxMqQ0Et8PG0YJUrPJCOtRz371coWxkKyw9Jcm8-nLDLKSX1RzfeBnTgGMkBm0ebopG1CVUTgUqa_j62fqwIoLqsmSG57-t4jOZvY/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 20px; height: 27px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCiZO8T4FmPAeeQjFUa0V_AIBJdM9FaS90g9LBcGxMqQ0Et8PG0YJUrPJCOtRz371coWxkKyw9Jcm8-nLDLKSX1RzfeBnTgGMkBm0ebopG1CVUTgUqa_j62fqwIoLqsmSG57-t4jOZvY/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5636409751988952850" border="0" /></a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);"></span><span style="font-weight: bold; color: rgb(102, 102, 204);"></span>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com14tag:blogger.com,1999:blog-8914834273509784733.post-5313953608872115782011-07-12T22:02:00.002-04:002011-07-12T22:02:00.732-04:00MareaEven though <a href="http://thehungryroach.blogspot.com/2011/07/abc-kitchen.html">ABC Kitchen</a> was where I spent my last Friday night as a New Yorker, I still had about 5 more nights before officially moving out. And after my incredible experience based off of the newest James Beard recognition, I decided there was still enough time to make it to the previous year's winner of that very award. Marea had too been on my list for quite some time, but more for reasons of cost than availability had I not been able to stop by. Well, with just a few nights left as New Yorker, issues of cost and the need to save such restaurants for a special occasion easily go by the wayside. And so, my last Tuesday night in New York with my family was more than enough of a reason to finally dine out at Marea.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5EcS8e76rG-ihjUBeC6-FKEDKjcLM5GCdtPg1TWawqX3ajbzKWQ2FqcInsXsekC1imLoSFlYojC00wKHYubRdlhOK53xtNLeDUk8awSslJ8Abvj0RWydM-hTChptGhWYMqe9JBSw-mQ/s1600/IMG_1502.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 371px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5EcS8e76rG-ihjUBeC6-FKEDKjcLM5GCdtPg1TWawqX3ajbzKWQ2FqcInsXsekC1imLoSFlYojC00wKHYubRdlhOK53xtNLeDUk8awSslJ8Abvj0RWydM-hTChptGhWYMqe9JBSw-mQ/s400/IMG_1502.JPG" alt="" id="BLOGGER_PHOTO_ID_5628530515477288114" border="0" /></a><br />Marea is located on Central Park South and the interior certainly lives up to its address. As you walk in, you are greeted by a swanky bar on the left - one that if I had ever worked in midtown, I would have hoped I could have visited for special occasion drinks. To the right you will find the elegant dining room which is certainly more formal than most restaurants I frequent, however, it was still extremely welcoming and warm. Every now and then, I really love that feeling of walking into a place where I know I would never stop by every day - the kind of place where I need to dress up, where an amuse bouche or two are guaranteed, and where chargers are waiting for me on the table. The minute we sat down at our table, I knew I was in great hands for the night ahead.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MsJFwNnDuNUVgmIvQ21ZaQRu2q0tKNpSaG6JkfcFm3rVzClPe91ZxptT3qBNlvUPPV0my-FTSFTfObwSmBNPpZVRE5Guii8MWd4CJzq8SonSUq0Tj55qSkxlZWd8lQiAv8DDWX5FTSo/s1600/IMG_1501.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MsJFwNnDuNUVgmIvQ21ZaQRu2q0tKNpSaG6JkfcFm3rVzClPe91ZxptT3qBNlvUPPV0my-FTSFTfObwSmBNPpZVRE5Guii8MWd4CJzq8SonSUq0Tj55qSkxlZWd8lQiAv8DDWX5FTSo/s400/IMG_1501.JPG" alt="" id="BLOGGER_PHOTO_ID_5628530520374591442" border="0" /></a><br />Marea's Italian menu brings together two of my favorite culinary treats - fresh seafood and homemade pasta. However, be prepared to be slightly overwhelmed by this excellent combination as the options available are nearly endless. We didn't e<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVW88uWElb5joScYOTDyThG3EGsIoigE0kIJcdSXypAtiphIIZ0Kdm_2ShToABlKtLQMAF4jWzEeIMXHcDhWtT_vUCzzCkS_zKCZ2FnfY7Ldh6muLnHjAGOVK4mGJbDJ1WC7p9eAo_qg/s1600/IMG_1492.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 205px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVW88uWElb5joScYOTDyThG3EGsIoigE0kIJcdSXypAtiphIIZ0Kdm_2ShToABlKtLQMAF4jWzEeIMXHcDhWtT_vUCzzCkS_zKCZ2FnfY7Ldh6muLnHjAGOVK4mGJbDJ1WC7p9eAo_qg/s320/IMG_1492.JPG" alt="" id="BLOGGER_PHOTO_ID_5628533007023163618" border="0" /></a>ven touch the crudo (sliced raw fish and shellfish) section of the menu which takes up almost a full page - and all of those dishes were extremely enticing. The problem was that the antipasti were just too appealing to pass up as we all opted for those for our start<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSrGxdSDrT4hzA64MzSQmVt_WvyGurKwjQmNqWj7ewcng7Dl9YjRMcmHDGHTjnoDTFOElOV1Q7Kzx-G8n4V7K4qi59sTKGDycR26H0SWUENOsdQyjr4RvGREKDt3AbpDOTolOf1M9LDs/s1600/IMG_1491.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 198px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSrGxdSDrT4hzA64MzSQmVt_WvyGurKwjQmNqWj7ewcng7Dl9YjRMcmHDGHTjnoDTFOElOV1Q7Kzx-G8n4V7K4qi59sTKGDycR26H0SWUENOsdQyjr4RvGREKDt3AbpDOTolOf1M9LDs/s320/IMG_1491.JPG" alt="" id="BLOGGER_PHOTO_ID_5628533895550683506" border="0" /></a>ers. The special of the evening was a delicately prepared soft shell crab served over radicchio, immediately capturing the attention of several members of our table who eventually finished every morsel on their plates. My weakness has always been lobster and more recently it has been burrata. I can hardly ever ignore this glorious cheese on a menu (and even now in the supermarkets). So you can imagine how quickly I jumped at the Nova Scotia lobster starter prepared with burrata, eggplant, mushrooms, and basil. What could have been an overwhelmingly rich dish was perfectly prepared so that each and every ingredient had a place on the plate. And while it screamed richness on paper, even upon clearing my plate, I was ready to take on my next course.<br /><br />We all again opted from the same next section of the menu completely ignoring the meat and fish options. But, with the pasta, we all seemed to get the best of both worlds - some sort of homemade pasta topped with some s<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRg7co_2dVLLPIv6ajHmY_qQxL8kgs2NxPKpdA2JyKoFVGCLl8W91yk7UOHt1MYlu2-W-9TiirY5aAWtnCgpgfhlUnzxrY_6Z5BIQKHey2DFo79EeHkpkJedMzzNdpHSyhDp1-w-yx7g/s1600/IMG_1493.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 207px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRg7co_2dVLLPIv6ajHmY_qQxL8kgs2NxPKpdA2JyKoFVGCLl8W91yk7UOHt1MYlu2-W-9TiirY5aAWtnCgpgfhlUnzxrY_6Z5BIQKHey2DFo79EeHkpkJedMzzNdpHSyhDp1-w-yx7g/s320/IMG_1493.JPG" alt="" id="BLOGGER_PHOTO_ID_5628533014079923970" border="0" /></a>ort of fresh fish. Every one was so pleased with their own dish that we barely felt the need to share or even try one another's. While I was impartial to my spaghetti with seppia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYO3yx2yhIyJWvbS_7vTwHNkq0dc2qwLZ9w1QLUxDO8CtgEVUaco7NhAIHdMhXnjAWYBUf3DWX6A4Vj78jF9j8eFf92TdJguX2JfcitrI6hkQZJ4Zn1cDsB5M_norBxGJPvdtlQ8qDjM/s1600/IMG_1494.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 206px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYO3yx2yhIyJWvbS_7vTwHNkq0dc2qwLZ9w1QLUxDO8CtgEVUaco7NhAIHdMhXnjAWYBUf3DWX6A4Vj78jF9j8eFf92TdJguX2JfcitrI6hkQZJ4Zn1cDsB5M_norBxGJPvdtlQ8qDjM/s320/IMG_1494.JPG" alt="" id="BLOGGER_PHOTO_ID_5628533902845668162" border="0" /></a>, squid ink, and pecorino, I also highly recommend the orecchiette with ruby red shrimp chilies and rosemary. Had I not already started with incredible lobster, I would have immediately fallen for the tagliatelle with Nova Scotia lobster, tarragon, and coral. A heavier and extremely flavorful dish is the fusilli with red wine braised octopus and bone marrow which was actually perfect on the oddly cold May evening that we were there.<br /><br />Even though I was visiting Marea for what I had deemed as a special occasion, I cannot imagine dining there and not feeling like it was a special occasion. It's cuisine, setting, and service truly make it a special place. And<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIBFF5IE8HkjQpG-k9oDhuthyKAw0KZ8edLqhQXaifPCZlSNo9qT1KNOeEGYSA2BiNA_FoaMZNMiA8UP8i7m6UmHicDtC1H7aL0d0xxjHUExVJlFZIfHLjk8mk0fjW_tJoHJ_H6qQHWI/s1600/IMG_1499.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 175px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIBFF5IE8HkjQpG-k9oDhuthyKAw0KZ8edLqhQXaifPCZlSNo9qT1KNOeEGYSA2BiNA_FoaMZNMiA8UP8i7m6UmHicDtC1H7aL0d0xxjHUExVJlFZIfHLjk8mk0fjW_tJoHJ_H6qQHWI/s320/IMG_1499.JPG" alt="" id="BLOGGER_PHOTO_ID_5628533020011019042" border="0" /></a> so it's rare that I see three large desserts end up on my table after a meal. That alone signals something special. We were all so intrigued by so many of the dishes that we decided to go all out - and we had absolutely no regrets. Dessert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeNj8l0ZX1GGXrpBDTw09779kAUo4XuXxZNzzPvBVNa_kioghwu3awTWVk5U-37ItjN7ngTMNRrSNd5YGHzYuzho9V5my9VpSba5FkeH7bzmRN9kftVpDzNaZE9zxrxymWhZxM1npjg8/s1600/IMG_1500.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeNj8l0ZX1GGXrpBDTw09779kAUo4XuXxZNzzPvBVNa_kioghwu3awTWVk5U-37ItjN7ngTMNRrSNd5YGHzYuzho9V5my9VpSba5FkeH7bzmRN9kftVpDzNaZE9zxrxymWhZxM1npjg8/s320/IMG_1500.JPG" alt="" id="BLOGGER_PHOTO_ID_5628533906247467874" border="0" /></a>s at Marea are a must - and by desserts I mean multiple ones. We ordered the white chocolate honey mousse served with pine nut, grapefruit gelato topped with basil as well as the hazelnut torte topped with dark chocolate and lemon gelato topped with mint, and finally the fried doughnut holes with lemon cream and prickly pear sorbet. Again, it was nearly impossible to decide which was best. And if that's your biggest problem, trying to decide which dish was best throughout the night, you know you have found a special spot.<br /><br /><br /><span style="font-weight: bold;">Marea</span><br />240 Central Park South<br />New York, New York 10019<br />(212) 582-5100<br /><a style="color: rgb(255, 102, 0); font-weight: bold;" href="http://marea-nyc.com/home.html">website</a><br /><span style="color: rgb(153, 153, 255); font-weight: bold;">FOOD RATING (Out of 5):</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_fSx8QsDvgWRc4zMjXyVA5mgLhJJvEqRh21aTcPfUAhQpfmDqINsCUKbu1LqcA0sizgZP5Z61_7iZqNq_DlcnQ75WFEXGRfrVGUmNBrbz52we4RoIJwIk2ROM-KEEAnC71fApD9Hy8/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 22px; height: 30px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_fSx8QsDvgWRc4zMjXyVA5mgLhJJvEqRh21aTcPfUAhQpfmDqINsCUKbu1LqcA0sizgZP5Z61_7iZqNq_DlcnQ75WFEXGRfrVGUmNBrbz52we4RoIJwIk2ROM-KEEAnC71fApD9Hy8/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5628529541548867074" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_fSx8QsDvgWRc4zMjXyVA5mgLhJJvEqRh21aTcPfUAhQpfmDqINsCUKbu1LqcA0sizgZP5Z61_7iZqNq_DlcnQ75WFEXGRfrVGUmNBrbz52we4RoIJwIk2ROM-KEEAnC71fApD9Hy8/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 22px; height: 30px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_fSx8QsDvgWRc4zMjXyVA5mgLhJJvEqRh21aTcPfUAhQpfmDqINsCUKbu1LqcA0sizgZP5Z61_7iZqNq_DlcnQ75WFEXGRfrVGUmNBrbz52we4RoIJwIk2ROM-KEEAnC71fApD9Hy8/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5628529541548867074" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_fSx8QsDvgWRc4zMjXyVA5mgLhJJvEqRh21aTcPfUAhQpfmDqINsCUKbu1LqcA0sizgZP5Z61_7iZqNq_DlcnQ75WFEXGRfrVGUmNBrbz52we4RoIJwIk2ROM-KEEAnC71fApD9Hy8/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 22px; height: 30px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_fSx8QsDvgWRc4zMjXyVA5mgLhJJvEqRh21aTcPfUAhQpfmDqINsCUKbu1LqcA0sizgZP5Z61_7iZqNq_DlcnQ75WFEXGRfrVGUmNBrbz52we4RoIJwIk2ROM-KEEAnC71fApD9Hy8/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5628529541548867074" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_fSx8QsDvgWRc4zMjXyVA5mgLhJJvEqRh21aTcPfUAhQpfmDqINsCUKbu1LqcA0sizgZP5Z61_7iZqNq_DlcnQ75WFEXGRfrVGUmNBrbz52we4RoIJwIk2ROM-KEEAnC71fApD9Hy8/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 22px; height: 30px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_fSx8QsDvgWRc4zMjXyVA5mgLhJJvEqRh21aTcPfUAhQpfmDqINsCUKbu1LqcA0sizgZP5Z61_7iZqNq_DlcnQ75WFEXGRfrVGUmNBrbz52we4RoIJwIk2ROM-KEEAnC71fApD9Hy8/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5628529541548867074" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com7tag:blogger.com,1999:blog-8914834273509784733.post-21692207533999069282011-07-05T17:47:00.003-04:002011-07-06T13:44:02.338-04:00ABC KitchenAs much as I love restaurant ratings and awards, I should admit that they make me more nervous than anything else. They actually legitimize the fear that some of my favorite spots will soon become too discovered or that those places I have been itching to try will quickly become untouchable. ABC Kitchen had been on my list for quite some time. And for no other reason than too much travel and other plans, I had yet to stop by. In fact, I had actually scored a reservation several times earlier in the year, but because of other conflicts, had to cancel. So in the spring when this year's James Beard Awards came out naming ABC Kitchen as New York City's best new restaurant of the year, I knew I was in trouble. Sure enough upon my immediate call for a reservation, I was relegated to the 5 pm or 10 pm slots which I couldn't quite bring myself to accept.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMTB3OsRtOmEjAfjRtOinrIEOfPU_kf3llwvSdO-HntSspNuB0zg7lu8D6oC-mahKeypMiKtdOzY45NNwR8-QBu4G2OdVYTkWfuiwLkN2tp97vGQGNHDlR-Nn2nLDYcaKQfyy-uO4_3A/s1600/IMG_1473.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMTB3OsRtOmEjAfjRtOinrIEOfPU_kf3llwvSdO-HntSspNuB0zg7lu8D6oC-mahKeypMiKtdOzY45NNwR8-QBu4G2OdVYTkWfuiwLkN2tp97vGQGNHDlR-Nn2nLDYcaKQfyy-uO4_3A/s400/IMG_1473.JPG" alt="" id="BLOGGER_PHOTO_ID_5625253473276560738" border="0" /></a><br />However, unlike most award winning restaurants, ABC Kitchen has an option for the everyday diner - setting aside four or five tables every night in the front of the restaurant for first come first serve. And on my last Friday as a New Yorker, it was truly an honor to be one of the first to arrive and be served. In all honesty, we were still seated with the early birds by 6 pm, but somehow it felt much better than succumbing to the offensive 5 pm table. I was immediately nervous that our great fortune would run out if they attempted to rush us through the meal only to free up the seats for other lucky diners. Much to my delight, this could not have been any further from our experience. On my last Friday in New York, I enjoyed one of the most delicious meals I can remember AND it lasted nearly three hours. We were never rushed and we were never waiting as we kept the waitstaff plenty busy in ordering from all parts of the menu.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRkno7nCziGVQf5aR9MUC8eD1OVMme5Y9Aw50tuCeCh7J5KZ9MYiFXkdvEagarLAIO5Rfj-bg22j6CwwWZZoeu10JJHLTSVAXOgZ4I0yAeTkHZWjLdRbSBnBCWv8onjPDypRSaPfP-GQ/s1600/IMG_1456.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 376px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRkno7nCziGVQf5aR9MUC8eD1OVMme5Y9Aw50tuCeCh7J5KZ9MYiFXkdvEagarLAIO5Rfj-bg22j6CwwWZZoeu10JJHLTSVAXOgZ4I0yAeTkHZWjLdRbSBnBCWv8onjPDypRSaPfP-GQ/s400/IMG_1456.JPG" alt="" id="BLOGGER_PHOTO_ID_5625253475164741826" border="0" /></a><br />Not only does ABC Kitchen excel in its cuisine, but it is right on in catering to one of the most popular culinary trends of the moment. Nearly everything on the menu is both local and organic and the decor falls right in line with the food. The dinnerware and unique decorations are mostly handmade and more often than not, in support of local artisans. While the food shines above all, the setting is an experience of its own. As with any restaurant at this high caliber and with so many options, I urge you to go with as many people as possible so that you can sample as much of the menu as possible.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoc8pKSa8LvpETulJ5MJUg6YyXCiSJPFuaH_uCY0IpRx5AYpN5N7cerMXtoN5YjLNRSf1Yr3b13I5UgE1dk-opMuvqSmfiKnE3YhfvWg6vcLDsy5KnzseSHFW7EjW-8_wMvDlZgv7ZEE/s1600/IMG_1465.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 370px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoc8pKSa8LvpETulJ5MJUg6YyXCiSJPFuaH_uCY0IpRx5AYpN5N7cerMXtoN5YjLNRSf1Yr3b13I5UgE1dk-opMuvqSmfiKnE3YhfvWg6vcLDsy5KnzseSHFW7EjW-8_wMvDlZgv7ZEE/s400/IMG_1465.JPG" alt="" id="BLOGGER_PHOTO_ID_5625254691564154194" border="0" /></a><br />The toasts are a great way to start off the evening and to sample some of the freshest seasonal ingredients. We loved every bit of the crab toast with lemon aioli. An excellent dish to share is the pretzel dusted calamari served with both a marinara and a mustard aioli. The squid are nice and light, not overly fried and we couldn't decide which sauce we liked better as both were excellent. Another must order is the roast carrot and avocado salad with crunchy seeds, sour cream, and citrus. All I can say is fresh, fresh, fresh! And no matter the season, I hope this is always on the menu.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQy7bnKwMpFBxkbqw2Thg1K6wQXUb-FlLdVSCfjp3aEhg0b34Zrjr9ev7Y7_eFFPwIC5dP3JNUyH8n22WcaQmw9-V7fCDZXuzs_rnObY0AXxtnGf2lOa59LnwJc_BcGKuAODCXn65pTDc/s1600/IMG_1464.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 356px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQy7bnKwMpFBxkbqw2Thg1K6wQXUb-FlLdVSCfjp3aEhg0b34Zrjr9ev7Y7_eFFPwIC5dP3JNUyH8n22WcaQmw9-V7fCDZXuzs_rnObY0AXxtnGf2lOa59LnwJc_BcGKuAODCXn65pTDc/s400/IMG_1464.JPG" alt="" id="BLOGGER_PHOTO_ID_5625254688132043986" border="0" /></a><br />We were so wowed by our starters that I was sure the entrees wouldn't quite be able to keep up which I really would have been ok with. However, each and every main course that arrived at our table took the meal to the next level. Each dish was so excellent that none of us could decide which was the be<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8Tb6cnu6haZZ4uVz7z2sWQMp89QkmuMPx_k69-U5jPSEm8xw9IaPLEjIY1591cOaeezrWBVsuDdvsXuBHJES0qQm-ZhQh-0OvWXutlEGa9mFDmz4UNgACsgeE-g-hFgW1RCWYeyCmEU/s1600/IMG_1469.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 194px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8Tb6cnu6haZZ4uVz7z2sWQMp89QkmuMPx_k69-U5jPSEm8xw9IaPLEjIY1591cOaeezrWBVsuDdvsXuBHJES0qQm-ZhQh-0OvWXutlEGa9mFDmz4UNgACsgeE-g-hFgW1RCWYeyCmEU/s320/IMG_1469.JPG" alt="" id="BLOGGER_PHOTO_ID_5625255989309282610" border="0" /></a>st. And if I were to return soon, I would order them all over again. The fried chicken was some of the best I have ever had and that is coming from a southerner. It was served with baby bok choy, ginger and spicy gravy. The Asian flavors along with perfectly crisp skin and amazingly moist me<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdMdGJ6mm2LxhMDw6hkB1t8Z41_FzgxTawPHB2MFNsN5Ruuy7xp6wb0hRQK5-WW8PE-cDKlENim5-Q1T24kiWD5kzJeMoR3uKuKXJk3CG-59EMg6uUbvNpNmv7ehql_u9eBRkF4cTZLA/s1600/IMG_1470.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 194px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdMdGJ6mm2LxhMDw6hkB1t8Z41_FzgxTawPHB2MFNsN5Ruuy7xp6wb0hRQK5-WW8PE-cDKlENim5-Q1T24kiWD5kzJeMoR3uKuKXJk3CG-59EMg6uUbvNpNmv7ehql_u9eBRkF4cTZLA/s320/IMG_1470.JPG" alt="" id="BLOGGER_PHOTO_ID_5625256113550995538" border="0" /></a>at turned an everyday dish into a unique delicacy. The next dish that is a must is the wild king salmon with creamed fava beans and crispy sourdough. I am often hesitant to order a salmon dish as I have rarely been blown away by them. But this dish gave the fish a new name in my books as it was perfectly cooked and paired with two very complimentary items. And just when I thought fish couldn't get any better, the steamed halibut with grilled fennel. blood oranges, and chiles arrived on the table. This was an extremely light dish but prepared with outstanding ingredients to create a unique flavor combination.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0-Rdu_zcjBJDp-toKOlr6YZjR2tjEqf2e4oGCOkEeam6RN_7-9MXiwFPMG-A4gJpOvRFhPM4Qhkw-La3gV9XwAJYpce3gab8n3GMn8zMj9MR7Lf2UfLu_rH_HH3a5zj-yTtlFfdx_hQ/s1600/IMG_1471.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 355px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0-Rdu_zcjBJDp-toKOlr6YZjR2tjEqf2e4oGCOkEeam6RN_7-9MXiwFPMG-A4gJpOvRFhPM4Qhkw-La3gV9XwAJYpce3gab8n3GMn8zMj9MR7Lf2UfLu_rH_HH3a5zj-yTtlFfdx_hQ/s400/IMG_1471.JPG" alt="" id="BLOGGER_PHOTO_ID_5625256260592609170" border="0" /></a><br />With a meal this spot on, dessert was an absolute must although we could sadly only stomach one after such a feast. We fell straight for the sundae - salted caramel ice cream topped with candied peanuts and popcorn, whipped cream, and homemade chocolate sauce. Don't let the popcorn scare you off as with every other ingredient offered on the menu, it is there for a reason - and an excellent one at that. With a meal starting off, continuing, and ending with such high standards, I can guarantee that ABC Kitchen's wait list isn't going to free up any time soon. But if you happen to be a lucky New Yorker with this new spot in your backyard, I encourage you to settle for the early bird special whether it's through an actual reservation or as a walk-in. So there you have it - New York at it's finest. I told you I'm still thinking about New Yorkers!<br /><br /><br /><span style="font-weight: bold;">ABC Kitche</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29bSKFpczx6Y4wb_wLmAicMVxDPNsfmxlWU-oL5CIVQfvARQSuHBr1kS9YSQhL1lt8TtR9mjsrlKgg0M17YgaKyON0sfyidx10Ododu6UqoCBmm-FJ7glV5f1YFDSaLu1WVOK-NkcLEA/s1600/IMG_1474.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 151px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29bSKFpczx6Y4wb_wLmAicMVxDPNsfmxlWU-oL5CIVQfvARQSuHBr1kS9YSQhL1lt8TtR9mjsrlKgg0M17YgaKyON0sfyidx10Ododu6UqoCBmm-FJ7glV5f1YFDSaLu1WVOK-NkcLEA/s200/IMG_1474.JPG" alt="" id="BLOGGER_PHOTO_ID_5625253028297512738" border="0" /></a><span style="font-weight: bold;">n</span><br />35 East 18th Street<br />New York, NY 10003<br />(212) 475-5829<br /><a style="color: rgb(51, 204, 0); font-weight: bold;" href="http://www.abckitchennyc.com/">website</a><br /><span style="font-weight: bold; color: rgb(153, 153, 255);">FOOD RATING (Out of 5):</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22N7HCe0Me0-4lJ_5UQSUoreQlMoI5OxZwCMfw5PMkiVRBWKqV2rIigdHbszjGnGHmEREQrRks1_rq8pmsG-P2GQcqOmZaF7qu1sphLDYPP0csXObGLjsqCh0fycBLqctRUc86ibJEak/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22N7HCe0Me0-4lJ_5UQSUoreQlMoI5OxZwCMfw5PMkiVRBWKqV2rIigdHbszjGnGHmEREQrRks1_rq8pmsG-P2GQcqOmZaF7qu1sphLDYPP0csXObGLjsqCh0fycBLqctRUc86ibJEak/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5625252113690944770" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22N7HCe0Me0-4lJ_5UQSUoreQlMoI5OxZwCMfw5PMkiVRBWKqV2rIigdHbszjGnGHmEREQrRks1_rq8pmsG-P2GQcqOmZaF7qu1sphLDYPP0csXObGLjsqCh0fycBLqctRUc86ibJEak/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22N7HCe0Me0-4lJ_5UQSUoreQlMoI5OxZwCMfw5PMkiVRBWKqV2rIigdHbszjGnGHmEREQrRks1_rq8pmsG-P2GQcqOmZaF7qu1sphLDYPP0csXObGLjsqCh0fycBLqctRUc86ibJEak/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5625252113690944770" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22N7HCe0Me0-4lJ_5UQSUoreQlMoI5OxZwCMfw5PMkiVRBWKqV2rIigdHbszjGnGHmEREQrRks1_rq8pmsG-P2GQcqOmZaF7qu1sphLDYPP0csXObGLjsqCh0fycBLqctRUc86ibJEak/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22N7HCe0Me0-4lJ_5UQSUoreQlMoI5OxZwCMfw5PMkiVRBWKqV2rIigdHbszjGnGHmEREQrRks1_rq8pmsG-P2GQcqOmZaF7qu1sphLDYPP0csXObGLjsqCh0fycBLqctRUc86ibJEak/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5625252113690944770" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22N7HCe0Me0-4lJ_5UQSUoreQlMoI5OxZwCMfw5PMkiVRBWKqV2rIigdHbszjGnGHmEREQrRks1_rq8pmsG-P2GQcqOmZaF7qu1sphLDYPP0csXObGLjsqCh0fycBLqctRUc86ibJEak/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22N7HCe0Me0-4lJ_5UQSUoreQlMoI5OxZwCMfw5PMkiVRBWKqV2rIigdHbszjGnGHmEREQrRks1_rq8pmsG-P2GQcqOmZaF7qu1sphLDYPP0csXObGLjsqCh0fycBLqctRUc86ibJEak/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5625252113690944770" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com3tag:blogger.com,1999:blog-8914834273509784733.post-28175057738040308432011-06-28T16:02:00.006-04:002011-06-28T17:58:34.163-04:00Restaurants for the HungryHello strangers. It's been way too long. After a nearly non-existent spring, summer has indeed taken us all by storm and now the longest day of the year is already behind us. While much of my disappearance from the web can be blamed on my annual fun in the sun and wedding season hitting full force, there is actually much more to it this year. I've really been struggling with how to break it to you and have finally realized, it's just time to come clean. Yours truly has up and moved out of what many of you may think of as the center of the universe. In fact, I am writing this very post from my new home in Southern California.<br /><br />So what does this mean for the blog that claims to provide restaurants for the hungry New Yorker? The observant (those noting the recent addition of parentheses to de-emphasize a part of my blog's subtitle) may have already realized that I still plan to do that, just in a more indirect kind of way. In my opinion, the hungry New Yorker enjoys eating both in and outside of New York as well as reading about restaurants both near and far. In fact, while living in New York, I spent much of my time reading about restaurants outside of the state or even outside of the country as well as dining at many of them. And I tried my very best to keep you informed of my travels in hopes of inspiring your own adventures. It is now my hope that as I begin writing more extensively about restaurants in the San Diego area that I will continue to inspire those back east as well as draw in a new set of readers out west. After living in both Paris and New York, my new city certainly has some large shoes to fill. However, I can already tell you how pleased I have been in my newest food scene.<br /><br />And while I don't plan to look back too often, but rather spring forward into my own new adventure in California, I can promise that there will continue to be tales of the Hungry Roach in New York and other parts of the world. In fact, in true Hungry Roach form, before I moved away, I made it a priority to dine at as many new restaurants in the city as possible. And I can't wait to share those with you in several posts in the weeks ahead. I am actually so backlogged with New York restaurants you probably won't believe I have really moved!<br /><br />But, I promise, the news is true. And while I have physically left New York, there will always be a part of me that will claim to be a New Yorker. You don't live in that town for eight years for nothing! That is the part of me that will keep me writing and exploring, searching for the best restaurants where I can share great food with friends and family. Whether you are a New Yorker, Californian, or from somewhere in the middle, I hope these restaurants will continue to ignite your appetite and curiosity. After all, these are restaurants for the Hungry <span style="font-size:78%;">(new yorker)</span>!<br /><br />Phew! Now that my news is out. It's time to start writing about food again. You'll be hearing from me again soon!THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com3tag:blogger.com,1999:blog-8914834273509784733.post-49936586761585258832011-05-10T21:06:00.001-04:002011-05-10T21:37:49.969-04:00Casa Mono<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMXPXiqMp1pNYUZ5eHLnzheYV9Ker2CD5sxm_bftUoxCZ2KJCdAsap93DeOguOokd9WRduo6Z3t5Ov9ffIiZoy0MDHdlSRoTLP2xhyphenhyphenPFzzZhpAGUaa74ECKGC3g5VBiVsAEogZG7OUYQ/s1600/IMG_1319.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 367px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMXPXiqMp1pNYUZ5eHLnzheYV9Ker2CD5sxm_bftUoxCZ2KJCdAsap93DeOguOokd9WRduo6Z3t5Ov9ffIiZoy0MDHdlSRoTLP2xhyphenhyphenPFzzZhpAGUaa74ECKGC3g5VBiVsAEogZG7OUYQ/s400/IMG_1319.JPG" alt="" id="BLOGGER_PHOTO_ID_5605263346774031794" border="0" /></a><br />It should not have taken me eight years to make it to Casa Mono. Period. Sure, it is small and whenever I’ve passed it and peered in, always full. But, unlike many excellent, cozy restaurants in New York City, it is certainly not impossible to get into - and it is so nicely centrally located near Gramercy Park. I guess my discovery is better late than never. And for those of you looking for another go-to restaurant guaranteeing gourmet and innovative cuisine (and actually getting in the door), add Casa Mono to your list. While it’s not new to the city’s culinary scene, it could have fooled me with its inventive and fully energized kitchen, on display for the entire restaurant. Even if you aren’t lucky enough to be seated at the bar with front row access to the full preparation and execution of the menu, you’re sure to have enough of a view to be impressed and make your mouth water until your food arrives.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCrNkW7B8gu372z_t_HD6MF3z_OxOGkQK1xYLpswcMjn-IS4355jns3Ck91JeM8h4Wz9s-8xGzYLSOAAJz5Axl17s04_DHjGoBSGvaA3bydR_Oja3nT3KbvEQDfk9kHj5bKDoxTF1PJQ/s1600/IMG_1314.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 380px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCrNkW7B8gu372z_t_HD6MF3z_OxOGkQK1xYLpswcMjn-IS4355jns3Ck91JeM8h4Wz9s-8xGzYLSOAAJz5Axl17s04_DHjGoBSGvaA3bydR_Oja3nT3KbvEQDfk9kHj5bKDoxTF1PJQ/s400/IMG_1314.JPG" alt="" id="BLOGGER_PHOTO_ID_5605263337285367874" border="0" /></a><br />While much of its success can and should be attributed to the management of food icon Mario Batali, Casa Mono has chef Andy Nusser’s Spanish upbringing to thank as well. The menu is entirely influenced by his background, setting it apart from the rest of the traditional Batali Italian dynasty. It’s companion wine bar next door, Bar Jamon, offers a small taste of what Casa Mono has to offer - adding to the allure of this Irving Street destination. It allows diners the chance to wait out any crowds next door in an even more romantic and cozy setting. And I can promise that it’s worth the wait (even 8 years for me)!<br /><br />The menu at Casa Mono is all small plates. Don’t let this intimidate the big eaters as nearly every plate we orde<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoQ7kRPN2M0EyhgesYf0M1Pkk9u9am97LrYQjbz9myzZBxNSHi0w8aT6T-RDEeDB1T68BsgTqp6mwDLWSHlPDfgnTWibzmhQWhD0R9c89ASW1hSAxuS9vCyqT152DwXlBysqZvY80Ceg/s1600/IMG_1307.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 170px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoQ7kRPN2M0EyhgesYf0M1Pkk9u9am97LrYQjbz9myzZBxNSHi0w8aT6T-RDEeDB1T68BsgTqp6mwDLWSHlPDfgnTWibzmhQWhD0R9c89ASW1hSAxuS9vCyqT152DwXlBysqZvY80Ceg/s320/IMG_1307.JPG" alt="" id="BLOGGER_PHOTO_ID_5605264527373819218" border="0" /></a>red had impressively sizable portions given their reasonable cost. I recommend about two plates per person<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuaK7QHH4IGiVTT84IhoMEkZgFR76zLjvROSCb9kzQ5VMUkT4meL1vCbbYjnC9404WNXeVUsZaQ4gCskFRtd45ONxXGgnXWNU0Tj9pPcIILNqduX0VD0kccfd_KRtfIaXWB8LE7313-Y/s1600/IMG_1308.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 153px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuaK7QHH4IGiVTT84IhoMEkZgFR76zLjvROSCb9kzQ5VMUkT4meL1vCbbYjnC9404WNXeVUsZaQ4gCskFRtd45ONxXGgnXWNU0Tj9pPcIILNqduX0VD0kccfd_KRtfIaXWB8LE7313-Y/s320/IMG_1308.JPG" alt="" id="BLOGGER_PHOTO_ID_5605265197994299618" border="0" /></a>, although they will most likely tell you to order at least three per mouth. The options are heavily weighted with seafood and pork - recalling its Spanish roots as well as pleasing me immediately. While the options do change keeping the menu fresh and exciting, there are definitely some staples that should stick around for years to come. I highly recommend the razor clams a la plancha as they are full of garlic and perfectly baked. For other s<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1DTlkVQVcVbk34m3ctyFg3snLfy1tj99jjQJ2uObxK-O_OmUvQn4LZwpL8u0uu2mzXh_NNKP5p0UUyVxHi8gULPK_GnD4bDclLBOSeE9k0QGxR5JtoQnQUHvr62zqI_c0HrX8do2jx6s/s1600/IMG_1312.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 184px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1DTlkVQVcVbk34m3ctyFg3snLfy1tj99jjQJ2uObxK-O_OmUvQn4LZwpL8u0uu2mzXh_NNKP5p0UUyVxHi8gULPK_GnD4bDclLBOSeE9k0QGxR5JtoQnQUHvr62zqI_c0HrX8do2jx6s/s320/IMG_1312.JPG" alt="" id="BLOGGER_PHOTO_ID_5605264528654638274" border="0" /></a>eafood, I would recommend the pulpo (octopus) with fennel and grapefruit as well as the sepia (cuttl<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2iwSnddRF7eTr6jepbXcOlWQASadbv9feCpeZDDe5lPPBN28KQ0IJ3rg0ppi_yS12b-s4Har5_jGGjnxmscQSXyNrcY9sl2_PRzN2NfJyUSrV2IXAbc9mzopj_Hy7_7xbS7456UsqbBU/s1600/IMG_1315.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 174px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2iwSnddRF7eTr6jepbXcOlWQASadbv9feCpeZDDe5lPPBN28KQ0IJ3rg0ppi_yS12b-s4Har5_jGGjnxmscQSXyNrcY9sl2_PRzN2NfJyUSrV2IXAbc9mzopj_Hy7_7xbS7456UsqbBU/s320/IMG_1315.JPG" alt="" id="BLOGGER_PHOTO_ID_5605265193749925346" border="0" /></a>efish) with salsa verde. Two extremely refreshing dishes. For the sausage lover, you can’t go wrong with chorizo with cabbage and aged manchego. But, my favorite dish of the night was the fideos (baked pasta) with chorizo and clams - a dish that brings the entire menu together. The flavor combination is just perfect on top of the crispiness of the baked noodles.<br /><br />And for those of you counting, Casa Mono is still on the Sifty Fifty. As you know I by no means swear by the list, but my eyes, ears, and taste buds do perk up every time I venture to one - checking if they are at least in line with Mr. Sifton. Well, I’ll vouch for him yet again. There is a reason this old-timer has stayed on the list and I’m just sorry it took me so long to confirm it.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikS8wgyplX4yMHUFOOgdswNfJDkWe19wTtA2odILGIYQYMH063Ju4rjZedpAn9-SZWYwZ5Wg0XvsZkp3i1vA5yQoChhaauUl4k_pw6kf7i6LvVO-Yi-KUN4d7SDbSKx-GBBlNtag7ITEM/s1600/IMG_1318.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 153px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikS8wgyplX4yMHUFOOgdswNfJDkWe19wTtA2odILGIYQYMH063Ju4rjZedpAn9-SZWYwZ5Wg0XvsZkp3i1vA5yQoChhaauUl4k_pw6kf7i6LvVO-Yi-KUN4d7SDbSKx-GBBlNtag7ITEM/s200/IMG_1318.JPG" alt="" id="BLOGGER_PHOTO_ID_5605260335590641730" border="0" /></a><br /><span style="font-weight: bold;">Casa Mono</span><br />52 Irving Place<br />New York, NY 10003<br />(212) 253-2773<br /><span style="font-weight: bold; color: rgb(102, 51, 255);">FOOD RAT</span><span style="font-weight: bold; color: rgb(102, 51, 255);">I</span><span style="font-weight: bold; color: rgb(102, 51, 255);">NG (Out of 5):</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gsaz6ufp8eUqty-g03kJgj56nl4dpwtE_orX5sK0vaCM6qAcCTC41FGeV2ZeqwGvFN2BGJLHy5qwSgNda05kVH7rwlFnMugAnx1_Hk6s4JNjm7-qNS8-iwHuPfqQP6qpdJYvT-8Ft1k/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gsaz6ufp8eUqty-g03kJgj56nl4dpwtE_orX5sK0vaCM6qAcCTC41FGeV2ZeqwGvFN2BGJLHy5qwSgNda05kVH7rwlFnMugAnx1_Hk6s4JNjm7-qNS8-iwHuPfqQP6qpdJYvT-8Ft1k/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5605260331764695042" border="0" /></a><span style="font-weight: bold; color: rgb(102, 51, 255);"></span><span style="font-weight: bold; color: rgb(102, 51, 255);"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gsaz6ufp8eUqty-g03kJgj56nl4dpwtE_orX5sK0vaCM6qAcCTC41FGeV2ZeqwGvFN2BGJLHy5qwSgNda05kVH7rwlFnMugAnx1_Hk6s4JNjm7-qNS8-iwHuPfqQP6qpdJYvT-8Ft1k/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gsaz6ufp8eUqty-g03kJgj56nl4dpwtE_orX5sK0vaCM6qAcCTC41FGeV2ZeqwGvFN2BGJLHy5qwSgNda05kVH7rwlFnMugAnx1_Hk6s4JNjm7-qNS8-iwHuPfqQP6qpdJYvT-8Ft1k/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5605260331764695042" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gsaz6ufp8eUqty-g03kJgj56nl4dpwtE_orX5sK0vaCM6qAcCTC41FGeV2ZeqwGvFN2BGJLHy5qwSgNda05kVH7rwlFnMugAnx1_Hk6s4JNjm7-qNS8-iwHuPfqQP6qpdJYvT-8Ft1k/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gsaz6ufp8eUqty-g03kJgj56nl4dpwtE_orX5sK0vaCM6qAcCTC41FGeV2ZeqwGvFN2BGJLHy5qwSgNda05kVH7rwlFnMugAnx1_Hk6s4JNjm7-qNS8-iwHuPfqQP6qpdJYvT-8Ft1k/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5605260331764695042" border="0" /></a><br /><span style="font-weight: bold; color: rgb(102, 51, 255);"></span><span style="font-weight: bold; color: rgb(102, 51, 255);"></span>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com3tag:blogger.com,1999:blog-8914834273509784733.post-20246102354003512092011-04-24T21:47:00.008-04:002011-04-28T16:37:20.315-04:00RubirosaPizza in New York will never cease to amaze me. How new Italian restaurants continuously open and aptly compete with what has already been deemed The Best of New York is often beyond me. Yet, time and time again (and this often feels like month after month), the latest additions to the scene can certainly contend with the rest - and the best. And Nolita's Rubirosa is no exception.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_RdFjZ7uNpahzyk6ygSWcuHP5d0mRbFYGtUMfCcwvETtQMFzavTFramtJQsXtzwQJ22JBeiTvWYyxHOn1TPedsCm92SCZjgYolSGkjBlFWJgoKsNWqk7b3EKGvvXyuXef3Wsyj2RPvE/s1600/IMG_1414.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 382px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_RdFjZ7uNpahzyk6ygSWcuHP5d0mRbFYGtUMfCcwvETtQMFzavTFramtJQsXtzwQJ22JBeiTvWYyxHOn1TPedsCm92SCZjgYolSGkjBlFWJgoKsNWqk7b3EKGvvXyuXef3Wsyj2RPvE/s400/IMG_1414.JPG" alt="" id="BLOGGER_PHOTO_ID_5598382454647477938" border="0" /></a><br />Part of what makes pizza in New York so unique is that it comes in all shapes and forms. From sauce to crust to toppings, prepared by brick to wood-fired to coal-fired ovens, served by slice or pie and beyond, chefs can almost consider it a form of art. Through their circular creations, they can really make a statement and push the competition to the next level. At Rubirosa, the initial draw is pizza with exceptionally thin and crispy crust. However, this would never be the success that it is without the amazing flavors to go along with it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOCmIUXoXIpta1BvK-I7NhY2PXLWEDkDLtaE18Yjxt4rq1JwunIxu7vylmIhdVAYOWXfbihx2kDsOW9Nn9LWSyGxPk0X6tgfuToSfBcL9gu8ncsuWab2rG0FjCDT79uIaE14wFc5GuwA/s1600/IMG_1413.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 377px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOCmIUXoXIpta1BvK-I7NhY2PXLWEDkDLtaE18Yjxt4rq1JwunIxu7vylmIhdVAYOWXfbihx2kDsOW9Nn9LWSyGxPk0X6tgfuToSfBcL9gu8ncsuWab2rG0FjCDT79uIaE14wFc5GuwA/s400/IMG_1413.JPG" alt="" id="BLOGGER_PHOTO_ID_5598384261076900210" border="0" /></a><br />I am definitely not done talking about the crust. This crust deserves to be talked and talked about as it is truly some of the best thin crust pizza I have ever had. There is nothing more frustrating than deliciously tasting pizza with a soggy center. Every one knows exactly what I am talking about as it really just ends up becoming a tease of what could have been. And this can happen too often with thin crust pies. Well this is far from a worry at Rubirosa where the delicate pizzas are both perfectly crisp and the doughy flavors still remain intact. After sampling several options, I am convinced you cannot go wrong with any of their pies. However, the Classic pizza is a must and one that any pizza lover won't be able to turn down or put down, and it's probably the secret behind each and every one of these pies. The sweet and light sauce immediately reminded me of Joe's (on Carmine), my favorite slice in the city. The chef and co-owner Angelo Pappalardo uses his family's 50 year old recipe straight from his father's Staten Island institution Joe & Pat's. I'm convinced it's the same Joe and that he truly was a pizza genius.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3VJhkftwYwIKFyNSPItyA4pohJ48lnfuBRpxV20RZc7REJY-cSihnf9DFnZSBcenmWl8YcD-6doY9p06MlaCe-k62OYj7CEEWPjRy7R-jASae49J2w8MaAhUE1b4YRdtSsFq0mbp77w/s1600/IMG_1412.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 380px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3VJhkftwYwIKFyNSPItyA4pohJ48lnfuBRpxV20RZc7REJY-cSihnf9DFnZSBcenmWl8YcD-6doY9p06MlaCe-k62OYj7CEEWPjRy7R-jASae49J2w8MaAhUE1b4YRdtSsFq0mbp77w/s400/IMG_1412.JPG" alt="" id="BLOGGER_PHOTO_ID_5598382461831759682" border="0" /></a><br />For the meat-lover, I highly recommend the sausage, broccoli rabe, fresh mozzarella, and pecorino pie. But, my favorite pizza of the night was the mushroom, prosciutto, peas and pecorino combination. Whole snap peas are served on top and serve as an excellent complement to the saltiness of the delicate meat. While pizza is certainly the highlight here, the menu is quite extensive offering all kinds of Italian specialties. The meatballs are as flavorful as they get and with an expertise in sauces, the chef makes no exceptions with this dish. I also recommend the simple and fresh salad options. The mixed green served with fennel, pecorino and oregano vinaigrette and the Rubirosa served with country bread, tomato, basil, and mozzarella allow you to sneak in a little more of that irresistible Italian cheese in just a lighter manner.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABVWHk-gGDYMN7GD_3J9mc5sARGsezuJ2S-DlVDlLReUMaxN8iqsKYgicMvRtafeFOgcICExL5yG97-K_TG3xn-qczV0Czix__BSxeBFpkCn27Uc4uynljCQbJZi9j3NxlCal6SYVgac/s1600/IMG_1410.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 380px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABVWHk-gGDYMN7GD_3J9mc5sARGsezuJ2S-DlVDlLReUMaxN8iqsKYgicMvRtafeFOgcICExL5yG97-K_TG3xn-qczV0Czix__BSxeBFpkCn27Uc4uynljCQbJZi9j3NxlCal6SYVgac/s400/IMG_1410.JPG" alt="" id="BLOGGER_PHOTO_ID_5598384252872808498" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9dnnuewBop8gKKRVwlmxbD1Zghq68OWd5vDzKVwrFo4eoq8-AOYYtTmEN3fNbwNBiqpvJp4aRAHJpchVCt6Rae3csXcEokC85O913DrIChD0dt7gglkmoh4YqY003AQcu5Xogj4CE4w/s1600/IMG_1410.JPG"><br /></a>And while I could go on about the rest of the menu, it's really all about the pizza at Rubirosa. They even serve it by the slice at lunch - a rarity for a sit-down pizza restaurant. As New York City's latest contender, the bar is once again raised. I guess this really just explains why New York will forever be the pizza capital. Rubirosa isn't going anywhere, but I do know the next competitor may be just around the corner.<br /><br /><cite></cite><br /><a href="http://www.urbanspoon.com/r/3/1564953/restaurant/Nolita/Rubirosa-New-York"><img alt="Rubirosa on Urbanspoon" src="http://www.urbanspoon.com/b/link/1564953/minilink.gif" style="border: medium none; width: 130px; height: 36px;" /></a><br /><br /><span style="font-weight: bold;">Rubirosa</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7owDF2waG9gadqnsXmxU-WWnuF_1iO1b8dUQLKlmpuJo1p14i8EycTdAIf43NdeyqRDVY7jb4hCn87kd_UJC8p1ybvWeyQ8j6Yf57yQSfoQnkre4P8V7_M60iY517yX_WvgUDD5j1I3s/s1600/mulberry"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 190px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7owDF2waG9gadqnsXmxU-WWnuF_1iO1b8dUQLKlmpuJo1p14i8EycTdAIf43NdeyqRDVY7jb4hCn87kd_UJC8p1ybvWeyQ8j6Yf57yQSfoQnkre4P8V7_M60iY517yX_WvgUDD5j1I3s/s200/mulberry" alt="" id="BLOGGER_PHOTO_ID_5598380662098017234" border="0" /></a><br />235 Mulberry Street<br />New York, NY 10012<br />(212) 965-0500<br /><a style="color: rgb(255, 0, 0); font-weight: bold;" href="http://menupages.com/restaurants/rubirosa/menu">menu</a><br /><span style="color: rgb(102, 102, 204); font-weight: bold;">FOOD RATING (Out of 5):</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa00TK6lSn-rTnouXMh7hozJzCrxqoqAMl4WOSe8S_dNTeoWPDCfFa1OaGdT7TFNj_yRvGc6Vy2U2V5Xrbh4I5yUEAMZ-uLQX2q1Gaf2jpsMO0A9OrovkaI8JuBAUqr4MWIFL3Re4CHc/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa00TK6lSn-rTnouXMh7hozJzCrxqoqAMl4WOSe8S_dNTeoWPDCfFa1OaGdT7TFNj_yRvGc6Vy2U2V5Xrbh4I5yUEAMZ-uLQX2q1Gaf2jpsMO0A9OrovkaI8JuBAUqr4MWIFL3Re4CHc/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5598380665100719490" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa00TK6lSn-rTnouXMh7hozJzCrxqoqAMl4WOSe8S_dNTeoWPDCfFa1OaGdT7TFNj_yRvGc6Vy2U2V5Xrbh4I5yUEAMZ-uLQX2q1Gaf2jpsMO0A9OrovkaI8JuBAUqr4MWIFL3Re4CHc/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa00TK6lSn-rTnouXMh7hozJzCrxqoqAMl4WOSe8S_dNTeoWPDCfFa1OaGdT7TFNj_yRvGc6Vy2U2V5Xrbh4I5yUEAMZ-uLQX2q1Gaf2jpsMO0A9OrovkaI8JuBAUqr4MWIFL3Re4CHc/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5598380665100719490" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa00TK6lSn-rTnouXMh7hozJzCrxqoqAMl4WOSe8S_dNTeoWPDCfFa1OaGdT7TFNj_yRvGc6Vy2U2V5Xrbh4I5yUEAMZ-uLQX2q1Gaf2jpsMO0A9OrovkaI8JuBAUqr4MWIFL3Re4CHc/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa00TK6lSn-rTnouXMh7hozJzCrxqoqAMl4WOSe8S_dNTeoWPDCfFa1OaGdT7TFNj_yRvGc6Vy2U2V5Xrbh4I5yUEAMZ-uLQX2q1Gaf2jpsMO0A9OrovkaI8JuBAUqr4MWIFL3Re4CHc/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5598380665100719490" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa00TK6lSn-rTnouXMh7hozJzCrxqoqAMl4WOSe8S_dNTeoWPDCfFa1OaGdT7TFNj_yRvGc6Vy2U2V5Xrbh4I5yUEAMZ-uLQX2q1Gaf2jpsMO0A9OrovkaI8JuBAUqr4MWIFL3Re4CHc/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa00TK6lSn-rTnouXMh7hozJzCrxqoqAMl4WOSe8S_dNTeoWPDCfFa1OaGdT7TFNj_yRvGc6Vy2U2V5Xrbh4I5yUEAMZ-uLQX2q1Gaf2jpsMO0A9OrovkaI8JuBAUqr4MWIFL3Re4CHc/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5598380665100719490" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com4tag:blogger.com,1999:blog-8914834273509784733.post-71260407005159817222011-04-10T19:31:00.010-04:002011-04-28T16:36:31.214-04:00Social EatzYou can't judge a restaurant by it's name or it's location. Had I not loved <a href="http://thehungryroach.blogspot.com/2010/02/xie-xie.html">Xie Xie</a> or followed nearly every season of Top Chef, Social Eatz would have been far from my radar. Thankfully, the threat of excellent food will always broaden my horizon. Chef Angelo Sosa's latest venture located in prime midtown, while completely inconvenient for me, certainly positions his cuisine to cater to the NYC masses. He has been judged so many times in Season 7 of Top Chef and most recently in Top Chef All Stars, Sosa has proven he is now more than ready to do as he pleases. And he certainly can as his Asian sandwich shop on 53rd street has finally given me a reason to be envious of those a part of the daily rat race.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCh_dVsiNgSn_YINXUQ5ZZH9rH7oiiyOayvL6bZ_qsmNNtoiY1eV3amENVXpOJvng__Cm5n2IvKczRiNg8AcmQ2wBQjtY1OuzI7JImbpYB6yGCnuGn3AkZiYAEg0LffQKadpo-S5XNgY/s1600/IMG_1372.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 367px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCh_dVsiNgSn_YINXUQ5ZZH9rH7oiiyOayvL6bZ_qsmNNtoiY1eV3amENVXpOJvng__Cm5n2IvKczRiNg8AcmQ2wBQjtY1OuzI7JImbpYB6yGCnuGn3AkZiYAEg0LffQKadpo-S5XNgY/s400/IMG_1372.JPG" alt="" id="BLOGGER_PHOTO_ID_5593728841025347890" border="0" /></a><br />I apologize for seeming like such a midtown hater. Although in my eight years in New York City, I never lasted more than one professional year in walking distance of Rockefeller Center. While I should blame it on the job, I can't pretend that debating between a lunch at Au Bon Pain or Hale and Hearty didn't make my exit even faster. However, a lunch or early dinner at Social Eatz may have actually made me rethink my decision to leave the world of marketing - or at least, prolong my departure.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvcd5LkOhqkyTa7sAmsslMk_3JQk2ylgskn0qH6YBVDJqPLPo5TOARthlUnEiZDIj4mL9TyNDY91uRQIY2S4m2Jl8MP9lRQ8zfvhsg0kpeTntQdkTLzM7XSXR7Nm7NWnLAvzKt-rigSs/s1600/IMG_1373.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 376px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvcd5LkOhqkyTa7sAmsslMk_3JQk2ylgskn0qH6YBVDJqPLPo5TOARthlUnEiZDIj4mL9TyNDY91uRQIY2S4m2Jl8MP9lRQ8zfvhsg0kpeTntQdkTLzM7XSXR7Nm7NWnLAvzKt-rigSs/s400/IMG_1373.JPG" alt="" id="BLOGGER_PHOTO_ID_5593729687800654498" border="0" /></a><br />While sandwiches and burgers are the focus, there are certainly appetizers (app'z), salads (salad'z), and tacos (taco'z) worth sampling - never mind the overuse of the last letter of the alphabet. No matter what you order, the crispy spring rolls are an absolute must. I am not sure I have ever had spring rolls this good. In fact, as far as spring rolls go, they definitely earn five roaches. These are made with chunks of shrimp, ground chicken, diced<cite></cite> jicama and shredded cabbage. mushrooms, scallions and cilantro served with a duck sauce made from calamansi, a citrusy filipino fruit, with a sweet and sour essence. Two large rolls come with each order and while I was a little turned off by how big they were, after one bite, I was thrilled at the size. On second thought, it could have been serious trouble had Social Eatz been around when I was a midtowner.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoxym6zbuXbYNrRcGRhbMj902qzwxWMro3aeOqzY-xWTF-fQGREBpB8ImYbWsnWOqZArggatDw3gRxWyLVqchWOzfX5PjyoCJX-KfUQ0tC5LvR2KWKV7oi977oErKgl6BHiMZpUVVDDM/s1600/IMG_1374.JPG"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpT3VZN9R99QeTG2dJfTmyfel0qwg8VvKkFgK-Flo10HpQPU1BQ5Ne9juHE0qPAlIwgnnx-cT0tGgLZAao1YSd8OEo5jkVZbrr5hiac1nRAvsonMWJ8M4GMOZmW1wcXNGhlfOjTYXJZtY/s1600/IMG_1374.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpT3VZN9R99QeTG2dJfTmyfel0qwg8VvKkFgK-Flo10HpQPU1BQ5Ne9juHE0qPAlIwgnnx-cT0tGgLZAao1YSd8OEo5jkVZbrr5hiac1nRAvsonMWJ8M4GMOZmW1wcXNGhlfOjTYXJZtY/s400/IMG_1374.JPG" alt="" id="BLOGGER_PHOTO_ID_5593729696841354818" border="0" /></a><br />All sandwiches and burgers arrive with an order of fries which are wonderfully crisp and fried. I highly recommend the Bibimbap burger. This is truly my favorite Korean dish packed into a patty and minus the rice. Ground beef is topped with a slow cooked egg, covered in lettuce and served with pickled carrots and cucumbers. There is no way to avoid the messiness of this concoction, but the flavors are certainly worth it. I also highly recommend the Kung Pao Wow sandwich served on a baguette. Sosa marinates certified organic chicken in a soy-sesame sauce and then iron sears it with thai chili. The sandwich is topped with a smooth, roasted peanut spread which lightly tones down the heat of the dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7X82HBtuVy_9vfkxnm-O2R8wN6Bj8uLcoWfkDjeQuonyzoZdm45sMEJHef-liYst6GjBB71llJ96B3aYUUwYzyAI0NWZCUqWWWlavKLdX07M-WE2SwyLEicj-h26jr0jHtIPm7jK1yY/s1600/IMG_1375.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7X82HBtuVy_9vfkxnm-O2R8wN6Bj8uLcoWfkDjeQuonyzoZdm45sMEJHef-liYst6GjBB71llJ96B3aYUUwYzyAI0NWZCUqWWWlavKLdX07M-WE2SwyLEicj-h26jr0jHtIPm7jK1yY/s400/IMG_1375.JPG" alt="" id="BLOGGER_PHOTO_ID_5593729700523455906" border="0" /></a><br />And while Angelo no longer has to face the Judge's Table of Top Chef, he has certainly put himself in the line of fire with Social Eatz. Lucky for him, his skills in the kitchen have taken him beyond Hollywood. I urge you too to embrace his quirks and find a reason to love the NYC rat race. Angelo, I just hope you are ready for the masses!<br /><br /><a href="http://www.urbanspoon.com/r/3/1580683/restaurant/Midtown-East/Social-Eatz-New-York"><img alt="Social Eatz on Urbanspoon" src="http://www.urbanspoon.com/b/link/1580683/minilink.gif" style="border: medium none; width: 130px; height: 36px;" /></a><br /><br /><br /><span style="font-weight: bold;">So</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsyw8Zi2JXA6lyNubu6DIOO-orobD7xO0l9CBx3NVy0Rj4dpSlD8J-7d4MVPX6L2ib0E5wL6zCk8_vlROoVZ4aa9YZuqTjSIb5X3IgdLPCdXIaZjf09fMygczRjrIAE3X8hPLvgtYV5M/s1600/IMG_1377.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 152px; height: 137px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsyw8Zi2JXA6lyNubu6DIOO-orobD7xO0l9CBx3NVy0Rj4dpSlD8J-7d4MVPX6L2ib0E5wL6zCk8_vlROoVZ4aa9YZuqTjSIb5X3IgdLPCdXIaZjf09fMygczRjrIAE3X8hPLvgtYV5M/s200/IMG_1377.JPG" alt="" id="BLOGGER_PHOTO_ID_5592659054082843042" border="0" /></a><span style="font-weight: bold;">cial Eatz</span><br />232 East 53rd Street<br />New York, NY 10022<br />(212) 207-3339<br /><a style="color: rgb(255, 102, 0); font-weight: bold;" href="http://www.socialeatz.com/">website</a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Food Rating (Out of 5):</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-h5O4e8ueoOGqzyjKTvhYrWHeTSTDOCJUB6LYmRVsaW4qtdX6834eCbJF0cYfgb5z2VxU-5OikkWQDWKP89Njp7mrT7iZSy3yAgOm6yecX9MkzlAkeICu7F7_arXk5O91UTJLyO_m1w/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-h5O4e8ueoOGqzyjKTvhYrWHeTSTDOCJUB6LYmRVsaW4qtdX6834eCbJF0cYfgb5z2VxU-5OikkWQDWKP89Njp7mrT7iZSy3yAgOm6yecX9MkzlAkeICu7F7_arXk5O91UTJLyO_m1w/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5592659049996121314" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-h5O4e8ueoOGqzyjKTvhYrWHeTSTDOCJUB6LYmRVsaW4qtdX6834eCbJF0cYfgb5z2VxU-5OikkWQDWKP89Njp7mrT7iZSy3yAgOm6yecX9MkzlAkeICu7F7_arXk5O91UTJLyO_m1w/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-h5O4e8ueoOGqzyjKTvhYrWHeTSTDOCJUB6LYmRVsaW4qtdX6834eCbJF0cYfgb5z2VxU-5OikkWQDWKP89Njp7mrT7iZSy3yAgOm6yecX9MkzlAkeICu7F7_arXk5O91UTJLyO_m1w/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5592659049996121314" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-h5O4e8ueoOGqzyjKTvhYrWHeTSTDOCJUB6LYmRVsaW4qtdX6834eCbJF0cYfgb5z2VxU-5OikkWQDWKP89Njp7mrT7iZSy3yAgOm6yecX9MkzlAkeICu7F7_arXk5O91UTJLyO_m1w/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-h5O4e8ueoOGqzyjKTvhYrWHeTSTDOCJUB6LYmRVsaW4qtdX6834eCbJF0cYfgb5z2VxU-5OikkWQDWKP89Njp7mrT7iZSy3yAgOm6yecX9MkzlAkeICu7F7_arXk5O91UTJLyO_m1w/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5592659049996121314" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com3tag:blogger.com,1999:blog-8914834273509784733.post-44667903134735076362011-03-29T21:17:00.003-04:002011-03-30T23:01:59.788-04:00Prime MeatsAs a restaurant lover in New York City, it is hard not to be intrigued by the <a href="http://dinersjournal.blogs.nytimes.com/2010/06/03/sam-siftons-50-current-favorite-new-york-restaurants/">Sifty Fifty</a>. But while I trust Sam Sifton as a leading voice in the review world, I by no means feel the need to conquer his list. Now, I am not going to pretend like I haven't counted how many I have tried. In fact, I am currently up to 18. But, with a list that can change every few months where some of my favorites have already fallen right off (no more Babbo!), I like to go on about my business, scouring and selecting restaurants from all kinds of lists, sites, reviews, and storefronts. And, when a restaurant I visit happens to be on the Sifty Fifty, I do smile and think, check! That's another one down - at least, for now, until his list changes yet again.<br /><br />And now look at me. Two of my last four posts come from THE list! Well, my most recent Sifty stop was over in Carroll Gardens at Prime Meats. Having visited and loved Franky's Spuntino many years ago, it was time to pay a visit to its sister restaurant. Plus, I couldn't pass up accompanying a friend who <span style="font-style: italic;">is</span> in fact determined to cover the entire Sifty Fifty (always happy to help a friend on a culinary mission)! And as with a good number of restaurants on any kind of list, more often than not, be prepared to place your name on a list upon arrival. Unless, of course, you manage to skip out of work and hop a subway in time to beat the rush.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq2RhpqiDxWjMs2hNeHF_SxWff9mVs9CDsdO0B7bFKi1kBMUHsK69qvfXLqyYGSsZVdypJuadzI9Q3LhkG58lScy3Xe89ocmqhLUDkrEnOYXr6DEDT0R9pO5GncXw9q4_ld9jTg8-5EE/s1600/IMG_0613.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 376px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAq2RhpqiDxWjMs2hNeHF_SxWff9mVs9CDsdO0B7bFKi1kBMUHsK69qvfXLqyYGSsZVdypJuadzI9Q3LhkG58lScy3Xe89ocmqhLUDkrEnOYXr6DEDT0R9pO5GncXw9q4_ld9jTg8-5EE/s400/IMG_0613.JPG" alt="" id="BLOGGER_PHOTO_ID_5590069438052392674" border="0" /></a><br />Either way, whether you are waiting for a table or you have managed the early bird special, I encourage you to take a load off and quench your thirst by enjoying their cocktail list. The daily punch is adorable, delicious, and affordable. I am also a big fan of the Aviation made with gin, maraschine liquer, creme de violette and lemon juice as it wasn't too sweet, but still bursting with flavor (and I really just love anything to do with aviators these days). Before you know it, it will be time to decide which meat(s) will soon satisfy your hunger. And not to worry, no matter the time of year, you will not be deprived of greens as the menu is inspired by the freshest, local ingredients in the area. At this farm to table cozy and romantic stop, be prepared to go home full and happy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Jkqh2LlicfasOVRWcQDd6uLgdBMX5_WjyppkaKVNuDW1sbwmf-XUrVgn9Gmy7HtW-s9wguxitXhoM16PGPtjIoXeuWdFhyolPKJiRRWTESTB6TSAYL4Xuby2mQBLgqFo66YKVjY4Is4/s1600/IMG_0614.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 363px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Jkqh2LlicfasOVRWcQDd6uLgdBMX5_WjyppkaKVNuDW1sbwmf-XUrVgn9Gmy7HtW-s9wguxitXhoM16PGPtjIoXeuWdFhyolPKJiRRWTESTB6TSAYL4Xuby2mQBLgqFo66YKVjY4Is4/s400/IMG_0614.JPG" alt="" id="BLOGGER_PHOTO_ID_5590071051462436482" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0zVWQ-iLGm6MQ0aOPLMeUZlNEIp2Qhy6b7w8Yu0i4dbGD_g7eiUVYhGCCj2oAsK7NRWNRYklnZgZCcbGDAU0h683X_YFd9NX5ilCkmw-lRza_d2xC6lkRPZvWqVrGVp33egQgrCKXd8/s1600/IMG_0615.JPG"><br /></a>The menu is a mix of new American and the best of the German cuisine (hence, the meats). No matter the time of year, I recommend starting off with fresh oysters. This is the kind of place where you know they are going to be the freshest and the best - and yes, I still crave them in the winter as they actually transport me to warmer, sunnier places. You can't go wrong with the warm mushrooms and poached egg served with parsley and garlic. The combination melts in your mouth. We also started with the absolutely delicious celery salad made with celery, celeriac, radish, parsley and topped with cider vinegar and sunflower oil. And for the adventuresome or not, I urge you to order the roasted bone marrow. Forget what you are eating and think about the taste - this is buttery perfection. This dish is served with radish, gremolata, roasted garlic, and toast, so you are free to tailor it to your liking - although it even shines on its own.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTo35Vc44OplL0uEGMC4WJrK8Pde1qVooSZ1PHRmkkXTBxlcWv_V6PDF9sVa7un1G6WvJ8uNw2URI4hCkFOfEHdEcrrRmbj5upvskgYXYQS2h1LM4Oc73Ox8MDGemb-118yS_RLlki9I/s1600/IMG_0619.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTo35Vc44OplL0uEGMC4WJrK8Pde1qVooSZ1PHRmkkXTBxlcWv_V6PDF9sVa7un1G6WvJ8uNw2URI4hCkFOfEHdEcrrRmbj5upvskgYXYQS2h1LM4Oc73Ox8MDGemb-118yS_RLlki9I/s400/IMG_0619.JPG" alt="" id="BLOGGER_PHOTO_ID_5590069441882098402" border="0" /></a><br />For main courses, I highly recommend the roasted La Belle Rouge Chicken breast brined in pickle juice with sauteed greens, pulled thigh meat & mashed potatoes. It is absolutely delicious. Even reading this description makes my mouth water. If you are in the mood for a burger, you cannot go wrong with the black angus patty served on a house-made sesame roll with a fermented dill pickle, lettuce, tomato, onion and hand cut french fries. For more hearty meat options, the slow braised beef brisket in red wine, vinegar and juniper berries with braised cabbage and pretzel dumplings will warm you right up. And while this is no steak house, the steak options are worthy of it. Don't be shy and pass up on the steak-frites. We rounded out all of this lovely meat and produce with the most basic dessert of all - an apple tart. And while it was simple, by the end of the night, it was exactly what we wanted and needed.<br /><br />Ok, I'll admit it. Mr. Sifton has yet to lead me astray. But, I do still give myself credit for being selective from his list and so far, only picking spots worthy of my review!<br /><br /><a href="http://www.urbanspoon.com/r/3/1414971/restaurant/New-York/Carroll-Gardens/Prime-Meats-Brooklyn"><img alt="Prime Meats on Urbanspoon" src="http://www.urbanspoon.com/b/link/1414971/minilink.gif" style="border: medium none; width: 130px; height: 36px;" /></a><br /><br /><span style="font-weight: bold;">Prime Meats</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi906OE-un46RvSb90lJXjKfpKOl59kRxho9Tk1lmrP_WTE_6C-jn9i9Y77jhdMwvdHQ8OcJwnxGgrZMENPXRnQ3mHsgAlEPlK9YozDTb7eKlJKJhskPIKq6Mju1nNNzOyZASTWysG1zXo/s1600/IMG_0609.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi906OE-un46RvSb90lJXjKfpKOl59kRxho9Tk1lmrP_WTE_6C-jn9i9Y77jhdMwvdHQ8OcJwnxGgrZMENPXRnQ3mHsgAlEPlK9YozDTb7eKlJKJhskPIKq6Mju1nNNzOyZASTWysG1zXo/s200/IMG_0609.JPG" alt="" id="BLOGGER_PHOTO_ID_5590072557780114418" border="0" /></a><br />465 Court Street<br />Brooklyn, NY<br />(718) 254-0327<br /><a href="http://www.frankspm.com/">website</a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">FO</span><span style="font-weight: bold; color: rgb(102, 102, 204);">OD RATING (Out of 5):</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-8pIcyA860AVi5KFHS3B1haQ_brW-Jqbzpqm72NNM0pNmyhUBYfns6pqaeYDrWyk2iNepKZ6LmrnAMPdtSvswV0ae84h2igdwMZgVqvWTaFXSmwyM0l_FEFKiHjI819UD_K_SA27jYY/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-8pIcyA860AVi5KFHS3B1haQ_brW-Jqbzpqm72NNM0pNmyhUBYfns6pqaeYDrWyk2iNepKZ6LmrnAMPdtSvswV0ae84h2igdwMZgVqvWTaFXSmwyM0l_FEFKiHjI819UD_K_SA27jYY/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5589946401788285602" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-8pIcyA860AVi5KFHS3B1haQ_brW-Jqbzpqm72NNM0pNmyhUBYfns6pqaeYDrWyk2iNepKZ6LmrnAMPdtSvswV0ae84h2igdwMZgVqvWTaFXSmwyM0l_FEFKiHjI819UD_K_SA27jYY/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-8pIcyA860AVi5KFHS3B1haQ_brW-Jqbzpqm72NNM0pNmyhUBYfns6pqaeYDrWyk2iNepKZ6LmrnAMPdtSvswV0ae84h2igdwMZgVqvWTaFXSmwyM0l_FEFKiHjI819UD_K_SA27jYY/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5589946401788285602" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-8pIcyA860AVi5KFHS3B1haQ_brW-Jqbzpqm72NNM0pNmyhUBYfns6pqaeYDrWyk2iNepKZ6LmrnAMPdtSvswV0ae84h2igdwMZgVqvWTaFXSmwyM0l_FEFKiHjI819UD_K_SA27jYY/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-8pIcyA860AVi5KFHS3B1haQ_brW-Jqbzpqm72NNM0pNmyhUBYfns6pqaeYDrWyk2iNepKZ6LmrnAMPdtSvswV0ae84h2igdwMZgVqvWTaFXSmwyM0l_FEFKiHjI819UD_K_SA27jYY/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5589946401788285602" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com2tag:blogger.com,1999:blog-8914834273509784733.post-22965510373639011132011-03-13T20:24:00.012-04:002011-03-30T23:02:49.336-04:00BuvetteWelcome to the neighborhood! After living in the west village for nearly 8 years, I do take it personally when a wonderfully warm culinary establishment moves right in. In a neighborhood where restaurants are constantly coming and going, I feel it has become my duty to greet a lucky few with open arms. The minute I walked into Buvette, my arms immediately extended. It's hard for me not to love a restaurant where a chalk-drawn map of France (and Italy) takes over its main wall and the name alone (the french word for <span style="font-style: italic;">refreshm</span><span style="font-style: italic;">ent</span>) reminds me of the very reason I have a life outside of my apartment and office. This place already has a buzz in the air - and while it may definitely be coming from the wine, coffee, and even the food, the people have much to do with it too.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUc0Y1how98iOZz0iB5aOad870rNGOXiHqm3pNFba0TeRz8HZPW4XiXnzBehBzD1lG746WVPPKDdKcrXeRxR4fNXNbzowDNeOfcGpAOymCN-4pHu5lKb64N5T1cayDP-sNDlOmDPIPyrQ/s1600/IMG_1292.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 372px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUc0Y1how98iOZz0iB5aOad870rNGOXiHqm3pNFba0TeRz8HZPW4XiXnzBehBzD1lG746WVPPKDdKcrXeRxR4fNXNbzowDNeOfcGpAOymCN-4pHu5lKb64N5T1cayDP-sNDlOmDPIPyrQ/s400/IMG_1292.JPG" alt="" id="BLOGGER_PHOTO_ID_5583744260018764706" border="0" /></a><br />The owners are both friendly and hard at work. The minute you walk in, they make you feel as though you have personally been invited to dine with them - even on the busiest of nights. Buvette is tucked away on Grove street in the former home of the Pink Tea Cup, a soul food spot that never quite lived up to its prime location. It's the kind of place that nearly every one can find a reason to stop by. After all, who doesn't need or simply want refreshments in their life? And with both its (soon to be offered) early morning and late night hours, it's up to you whether you want to stop by for coffee or wine - or perhaps even both. The good news is that Buvette recognizes that every great refreshment should be accompanied by delicious food - offering an assortment of small plates to quench your every desire.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30OwwviCJrknqg3Uoq0y0jGS0UVf-wvT0UjCBGV7ZgmLWOQe_wzYu_Io1Z3XmpJyInw_k6yaDXsr4kGP1A9aZztybu93juFP8f6DMGwvNBUwI3-NikjsB1dUq9IfBg6Qm25T6GPTCrIU/s1600/IMG_1288.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 372px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30OwwviCJrknqg3Uoq0y0jGS0UVf-wvT0UjCBGV7ZgmLWOQe_wzYu_Io1Z3XmpJyInw_k6yaDXsr4kGP1A9aZztybu93juFP8f6DMGwvNBUwI3-NikjsB1dUq9IfBg6Qm25T6GPTCrIU/s400/IMG_1288.JPG" alt="" id="BLOGGER_PHOTO_ID_5583744257239727330" border="0" /></a><br />The menu is made up of a selection of tartines (open face toasts), fromagerie and charcuterie. However, in addition to these standard offerings, there are nightly specials that fall under the fish, meat, and vegetable categories. These are all small plates, although they are very generously sized as well as generously priced. The only trouble we ran into was fitting everything onto our table - these actually go with the small size theme. However, this meant we were able to take our time enjoying each plate as they were presented to us. Unlike many tapas restaurants, we never had to look at our entire meal in one glance.<br /><br />I highly recommend the hazelnut pesto with parmesan and orange zest tartine. The citrus and cheese combination was an excellent addition to the hearty spread. I am eager <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-laZz373aLbaQhFQWGYfQEnyXGomaTa3zbwpIfurmR0vbmmeJCHW1-20wDl2noVJsFPTtvK36ndYH63Ef08fGHdzJ6CNwEZaQxZ3HaIa69uIz7viZNZNk_Sdh9TTtzWr4pNE9nVQgrA/s1600/IMG_1284.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 180px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-laZz373aLbaQhFQWGYfQEnyXGomaTa3zbwpIfurmR0vbmmeJCHW1-20wDl2noVJsFPTtvK36ndYH63Ef08fGHdzJ6CNwEZaQxZ3HaIa69uIz7viZNZNk_Sdh9TTtzWr4pNE9nVQgrA/s320/IMG_1284.JPG" alt="" id="BLOGGER_PHOTO_ID_5583745482828510994" border="0" /></a>to return and try the other tartines as this one was divine. If the kale and lentils are a nightly special, I urge you to order it. Served in an adorable mini cast iron cassoulet, the lentils are cooked with black kale and shallots in a balsamic sauce. A second cast iron dish full of pork arrived as an excellent complime<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4O_4nRst_xSoM-Fb9SgmXGvCEDYVDCN3oPg7DW6m08bP793-Ix-c6x-WQPDR4KAz1uzhGAcrCODJekEQA18WJelmjRD0yvqCZO0I3smRoGU7hNZbhLcOcajfmHRc4dXYGGVz0ECMlpgg/s1600/IMG_1286.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 166px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4O_4nRst_xSoM-Fb9SgmXGvCEDYVDCN3oPg7DW6m08bP793-Ix-c6x-WQPDR4KAz1uzhGAcrCODJekEQA18WJelmjRD0yvqCZO0I3smRoGU7hNZbhLcOcajfmHRc4dXYGGVz0ECMlpgg/s320/IMG_1286.JPG" alt="" id="BLOGGER_PHOTO_ID_5583745056533909042" border="0" /></a>nt to the flavorful vegetarian option. The pork was braised perfectly with apples and calvados creating a savory and sweet taste in the tender meat. There wasn't a dish that left that kitchen that my eyes didn't follow as each and every was so appealing in both presentation and smell. Apologies to my dinner date - although thankfully, she was on the very same page as me. And that's what lead us directly to dessert. There was just no way around ordering the chocolate mousse and I can confirm that our eyes did not deceive us on that front.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wD0L6IBaa4rQ4PcI7-VJaLOz9rbmBzrMt9aNUeuBzLmZNNZe0-URfRzlo-Yv2aySV3gV3cGGFKc50k5nT-NnjF1ZFxwsFQO7bv3IV55z1dHHMkh233kYkoEEqZ63AG-YfAjAXTiPHX0/s1600/IMG_1290.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 366px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wD0L6IBaa4rQ4PcI7-VJaLOz9rbmBzrMt9aNUeuBzLmZNNZe0-URfRzlo-Yv2aySV3gV3cGGFKc50k5nT-NnjF1ZFxwsFQO7bv3IV55z1dHHMkh233kYkoEEqZ63AG-YfAjAXTiPHX0/s400/IMG_1290.JPG" alt="" id="BLOGGER_PHOTO_ID_5583745878336171650" border="0" /></a><br />I am just relieved I made it there before Lent as I am now off of sweets for the next 40 (now 35!) days. But that certainly will not keep me away from a stop off at Buvette in the near future. It does mean that on my next trip I'll have to keep my focus on my own little table which is probably just good news for my dining companion. And now I've got a legitimate reason to close out my next meal with another savory tartine (something I was tempted to do anyways)! With that kind of modification, Lent may not be quite as tough as it seems.<br /><br /><a href="http://www.urbanspoon.com/r/3/1584617/restaurant/West-Village/Buvette-New-York"><img alt="Buvette on Urbanspoon" src="http://www.urbanspoon.com/b/link/1584617/minilink.gif" style="border: medium none; width: 130px; height: 36px;" /></a><br /><br /><br /><span style="font-weight: bold;">Buvette</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uuouTykYfNH4zOzA3eD-9_PSEQVVTuXwauZg8tQbxrp6Hpqae7YmQtuG6h-6wf508JgXuaBiMHnl1leum4ifSRSKI-yg2qOO5FTlcOTMq5GEyMPgMytJ6KwU2ZY-yEdk3ilcAq3BfTo/s1600/IMG_1293.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 187px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uuouTykYfNH4zOzA3eD-9_PSEQVVTuXwauZg8tQbxrp6Hpqae7YmQtuG6h-6wf508JgXuaBiMHnl1leum4ifSRSKI-yg2qOO5FTlcOTMq5GEyMPgMytJ6KwU2ZY-yEdk3ilcAq3BfTo/s200/IMG_1293.JPG" alt="" id="BLOGGER_PHOTO_ID_5583743477284160290" border="0" /></a><br />42 Grove Street<br />New York, NY 10014<br />(212) 255-3590<br /><a style="color: rgb(255, 102, 0);" href="http://www.ilovebuvette.com/">website</a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">FOOD RATING (Out of 5):</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAsJ_sjG_7fYmZ6X-H2NxFy09YokbK5Uk8sAXKT2UXF7wpInR-xXokkHHzqFncdRau5OySkZcQmH5qpCrtfSluR_8hA4Vzd9R6ResqVCokVRB-4XeBtEkoWoo4-kC6F4U_Hdfirp2YQM/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAsJ_sjG_7fYmZ6X-H2NxFy09YokbK5Uk8sAXKT2UXF7wpInR-xXokkHHzqFncdRau5OySkZcQmH5qpCrtfSluR_8hA4Vzd9R6ResqVCokVRB-4XeBtEkoWoo4-kC6F4U_Hdfirp2YQM/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5583742704613032754" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAsJ_sjG_7fYmZ6X-H2NxFy09YokbK5Uk8sAXKT2UXF7wpInR-xXokkHHzqFncdRau5OySkZcQmH5qpCrtfSluR_8hA4Vzd9R6ResqVCokVRB-4XeBtEkoWoo4-kC6F4U_Hdfirp2YQM/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAsJ_sjG_7fYmZ6X-H2NxFy09YokbK5Uk8sAXKT2UXF7wpInR-xXokkHHzqFncdRau5OySkZcQmH5qpCrtfSluR_8hA4Vzd9R6ResqVCokVRB-4XeBtEkoWoo4-kC6F4U_Hdfirp2YQM/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5583742704613032754" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAsJ_sjG_7fYmZ6X-H2NxFy09YokbK5Uk8sAXKT2UXF7wpInR-xXokkHHzqFncdRau5OySkZcQmH5qpCrtfSluR_8hA4Vzd9R6ResqVCokVRB-4XeBtEkoWoo4-kC6F4U_Hdfirp2YQM/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAsJ_sjG_7fYmZ6X-H2NxFy09YokbK5Uk8sAXKT2UXF7wpInR-xXokkHHzqFncdRau5OySkZcQmH5qpCrtfSluR_8hA4Vzd9R6ResqVCokVRB-4XeBtEkoWoo4-kC6F4U_Hdfirp2YQM/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5583742704613032754" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com6tag:blogger.com,1999:blog-8914834273509784733.post-91112124435355691162011-02-28T21:17:00.006-05:002011-03-01T09:47:37.089-05:00Brooklyn Fare<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkjkFXU5pVVedo6QNtTWBP4cHpnMMGo0GBIu-pZ524z2HtOv7WmLy3DS859elia91MRYS5St4TvUwM3gQ7FuhtM1gnnN6k_Z66pFx7Ge7aEiy8KcTRmTeUiHrRvfE4k6_J9_Y8vxqPgs/s1600/IMG_0852.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 386px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkjkFXU5pVVedo6QNtTWBP4cHpnMMGo0GBIu-pZ524z2HtOv7WmLy3DS859elia91MRYS5St4TvUwM3gQ7FuhtM1gnnN6k_Z66pFx7Ge7aEiy8KcTRmTeUiHrRvfE4k6_J9_Y8vxqPgs/s400/IMG_0852.JPG" alt="" id="BLOGGER_PHOTO_ID_5577464569152101746" border="0" /></a><br />Apparently, I am all about the set menus these days. They are, of course, not an every night affair, but why can’t they be an every once in awhile affair? The amount of food that you are served, and if you are in the right place, the level of excellence that you witness, is certainly worth the price. Who doesn’t loved being served a chef's very best selection? And if you are ever given the opportunity to go or can plan far enough in advance to book a piece of its counter, add Brooklyn Fare to your culinary experiences.<br /><br />When Chef Cesar originally opened this unique spot, it was the ultimate chef’s table - a kitchen with a basic table set in a simple space next door to the Brooklyn Fare grocery store in the heart of downtown Brooklyn. He would serve a fixed menu each night to the 12 lucky guests that had already recognized the talent of this rising star. Now, two Michelin stars later, Chef Cesar continues to produce the same, exquisite culinary creations, but in a much more established, systemized setting for 18 with up to three seatings a night - and with a higher price of $120 per person. There is still the BYO and serve yourself policy and just one menu each night that is really only set no more than an hour or so before the first seating. The daily menu is determined through experimentation based on the market’s freshest produce and catches.<br /><br />Although the chef hails from Mexico, most of the menu is Asian inspired. The evening starts with an assortment of 10-12 small dishes that are not listed on the menu. Every one is seated at the arced counter that faces the kitchen and is served at the same time once dishes are plated and presented on display. Not only is every course unique in flavor combinations and ingredients, but each one was served in what seemed to be a dish designed perfectly for it. I apologize in advance for not being able to snap photographs of these mouthwatering creations, but photographs are no longer permitted in this intimate setting (explicitly noted in the menu).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZ7Y09kwsll7BYKxFp4ElG7M7b_G_13ECaXmv7YH-sUGZCj6nkDiAZfgewtbI5t5zHaqPbyBo5tG0OtU-_3hDAtqNiCH0K5OApnauwXClKm020NtkkvQQxQf-fetczQG19g6H-TVim-g/s1600/IMG_0856.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 390px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZ7Y09kwsll7BYKxFp4ElG7M7b_G_13ECaXmv7YH-sUGZCj6nkDiAZfgewtbI5t5zHaqPbyBo5tG0OtU-_3hDAtqNiCH0K5OApnauwXClKm020NtkkvQQxQf-fetczQG19g6H-TVim-g/s400/IMG_0856.JPG" alt="" id="BLOGGER_PHOTO_ID_5577464578087771506" border="0" /></a><br />If you are sushi lover, you will love this place as the majority of dishes were seafood - and often raw. Don’t let the idea of 10-12 small dishes prior to the actual menu scare you off as these were truly bite size or even finger food - and not even listed in the menu. On the night we were there, the seafood bites included a wild salmon ceviche, torro with ginger, oyster with grapefruit, king crab, yellowtail with jalapeno, sardine with thinly sliced fried potatoes, and smoked octopus with hearts of palm. Other highlights were a duck croquettes and a shot of pumpkin and parmesan soup. It was over an hour into the evening before anything from the set menu arrived in front of us, but at Brooklyn Fare, there is really no concept of time. Somehow you are never waiting for a dish, yet at the same time, you never feel rushed. While the main dishes did arrive on larger plates, the portions were nicely suited for the culinary feast we were in the midst of enjoying. Everything was so beautifully plated on usually just one part of the dish, it often resembled a piece of art. The highlights of the main dishes were scallops with shrimp risotto and pea shoots, pumpkin ravioli with truffles and porcinis, monkfish with foie gras and cabbage, and guinea hen with roasted brussel sprouts. Dessert was extremely understated with sorbet and petit fours - and that was fine by me as the finale to the sublime feast of nearly 20 dishes.<br /><br />When food is coming at you with that level of grace and expertise, it is best to just take it all in and enjoy the moment you are in. While I can only begin to tell you about this experience, it is truly a personal one that I hope any one with food curiosities can take part in at some point. At first I was a little disappointed that no photographs were allowed. But, by the end, I realized no pictures could possibly do the meal justice and I am glad my amateur photography skills didn’t need to confirm that for all of you.<br /><br />And for those of you who are all about the Roach Rating - you are seeing correctly. Brooklyn Fare earned all five! I admit that I did once declare that when I came across anything Five Roachworthy, my work was done. I take that back! I am already wondering, who will be the next?<br /><br /><br /><a href="http://www.urbanspoon.com/r/3/1530861/restaurant/New-York/Boerum-Hill/Chefs-Table-at-Brooklyn-Fare-Brooklyn"><img alt="Chef's Table at Brooklyn Fare on Urbanspoon" src="http://www.urbanspoon.com/b/link/1530861/minilink.gif" style="border:none;width:130px;height:36px" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5R9NSk4j3NQhjN3ImrEWXhHrlk7FSeMDJDLplDKeAhBTqlvwLAg1iYgdG9SJY0yv-gU7Ato2R3rqr02HkLONcOGoFIKh5AoHQfUGswfZGrZU7Ny3MvvCfEIvPh29IHM2XmE8IARhOYqQ/s1600/IMG_0880.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 187px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5R9NSk4j3NQhjN3ImrEWXhHrlk7FSeMDJDLplDKeAhBTqlvwLAg1iYgdG9SJY0yv-gU7Ato2R3rqr02HkLONcOGoFIKh5AoHQfUGswfZGrZU7Ny3MvvCfEIvPh29IHM2XmE8IARhOYqQ/s320/IMG_0880.JPG" alt="" id="BLOGGER_PHOTO_ID_5577459761242781522" border="0" /></a><br /><span style="font-weight: bold;">Brooklyn</span><span style="font-weight: bold;"> Fare</span><br /><span style="visibility: visible;" id="search">200 Schermerhorn Street<br />New York, NY 11217</span><br /><span style="visibility: visible;" id="search">(718) 243-0050</span><br /><a href="http://www.brooklynfare.com/chefs-table/">website</a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">FOOD RATING (Out of 5):</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5578787797621360178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5578787797621360178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5578787797621360178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5578787797621360178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhVOoS-pwjy4TDpPcbpKeSI2vtI-gqMA87e_R9rNBw3c-GigUpVYpXCGCqslBe8t6hQCSptg2oMyz2YET1YDka8WBrMkMhLpv5uv7vLUc7McDWS1oW2bxdM8O31RbPYuqTdAE41CbfXU/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5578787797621360178" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com59tag:blogger.com,1999:blog-8914834273509784733.post-88858670653892126902011-02-20T20:47:00.003-05:002011-02-23T09:50:24.356-05:00Torrisi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5ggxOOY4ZXxEOLu1mYV6CkNS73cCnuz-itG-vj0TGDGVjlJx2ggR3rA-XKVTeJ-r6xACyFTVKB8TCZtO-IxlnX4oh0PkkUmNzLVHwvTL57kg_Pf2t-jBQFR3tIw8EAG7vDMseWDiqgM/s1600/IMG_1167.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 344px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5ggxOOY4ZXxEOLu1mYV6CkNS73cCnuz-itG-vj0TGDGVjlJx2ggR3rA-XKVTeJ-r6xACyFTVKB8TCZtO-IxlnX4oh0PkkUmNzLVHwvTL57kg_Pf2t-jBQFR3tIw8EAG7vDMseWDiqgM/s200/IMG_1167.JPG" alt="" id="BLOGGER_PHOTO_ID_5575208400195402706" border="0" /></a>Deli by day, gourmet dining by night. Torrisi is my kind of place. There is nothing quite like an authentic Italian deli. You know the kind I am talking about - the kind of place where the meat is piled high, but not too high. The mozzarella is so fresh that you actually wish, against your better judgment, they had piled more on, knowing the end result would be nothing but obscene (and delicious). For this very reason, after lunch at an Italian deli, dinner is usually a far away thought.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSHmyrF7aYIcUQDUbs8_uEEML04Zmd-h9Y6O6lQ9W_LUsQ7Pg8qpjjhZuXkacI3IggGPMCShxZ_KbWYfvZuviAvEv1GJUMbiGQM4VIxenF6cMXOBQ3d25Z0ctjT3q9auv448sWSt9w3o/s1600/IMG_1157.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 348px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSHmyrF7aYIcUQDUbs8_uEEML04Zmd-h9Y6O6lQ9W_LUsQ7Pg8qpjjhZuXkacI3IggGPMCShxZ_KbWYfvZuviAvEv1GJUMbiGQM4VIxenF6cMXOBQ3d25Z0ctjT3q9auv448sWSt9w3o/s200/IMG_1157.JPG" alt="" id="BLOGGER_PHOTO_ID_5575208404669594354" border="0" /></a><br />Although it’s quite rare to actually make it to one of these little gems midday during the work week. They are few and far b<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSsKfRAC6sW4eZYihUqULjIgb3X-QTi7GoJj6NNQvq1qvZNmS5h2NLAK2ALnVoQ-Z5jZ8GKBul1Rs9QB7OKbr9lXrNNCt2cbrCzZfTsZaVaezw8wwXAaJuyxTCxvwsot2OpSzBotKxUQ/s1600/IMG_1166.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 183px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSsKfRAC6sW4eZYihUqULjIgb3X-QTi7GoJj6NNQvq1qvZNmS5h2NLAK2ALnVoQ-Z5jZ8GKBul1Rs9QB7OKbr9lXrNNCt2cbrCzZfTsZaVaezw8wwXAaJuyxTCxvwsot2OpSzBotKxUQ/s320/IMG_1166.jpg" alt="" id="BLOGGER_PHOTO_ID_5575209848801136562" border="0" /></a>etween and even if there was one in close proximity to my office, I am not sure my bosses would appreciate my inevitable state of food coma post lunch. Thanks to Torrisi, we all get the best of all worlds - an Italian deli where dinner is not only a possibility, but it is truly an indulgent experience. At this tiny spot in Nolita, all of the freshest items that you would find at the best kind of Italian deli are transformed into gourmet dishes in the evenings. Before you know it, you are eating an eight course dinner in this cozy, converted shop to a no-frills dining room for a set price of $50.<br /><br />The only catch - the menu is entirely set daily, allowing for no substitutions. For someone like me who gets excited when something appears on a menu that I’ve never even heard of, this is no catch at all. It’s truly a treat. For those of you that may be a bit pickier, they do post the menu each evening online for the next day so you can assess if you are up for the adventure. After all, unless you arrive just before 6, you are most likely going to be waiting in line for it. But I can assure you that it’s worth it.<br /><br />Our dining experience began with an assortment of antipasti. Each dish was served on a very unique plate, many of which could have easily come from my grandmother’s china cupb<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7h7Liiqvnj1FI4AISKT1ygITmVhxjBm_BExnd_ZR7Dq_vt268XWXU_HnbhlOJMSzxoe2-sLFkTtvHix_m8AiM8AqZVsnRur-yVv8JzrQF2TwWoBWX9oTSQaZz04JtFnOqnqi7FgQkmY/s1600/IMG_1156.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 163px; height: 121px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7h7Liiqvnj1FI4AISKT1ygITmVhxjBm_BExnd_ZR7Dq_vt268XWXU_HnbhlOJMSzxoe2-sLFkTtvHix_m8AiM8AqZVsnRur-yVv8JzrQF2TwWoBWX9oTSQaZz04JtFnOqnqi7FgQkmY/s320/IMG_1156.JPG" alt="" id="BLOGGER_PHOTO_ID_5575209848065126370" border="0" /></a>oard. There were moments when I felt like I was eating at home, and I was often smiling as I was reminded that this really was your everyday deli. We begin with homemade mozzarella that had been soaking in olive oil and served with garlic an<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpfmM1btfNtet0t6js3Tsm5RRo9AmHhTlpB5xYr0tt_pRmJTE0K3h6vgioaOtuOPHhVrbLQPKID7zB_q0RfeAhCObyOqCHl_vv_rdLUHcCnmHnOhUt-3zA5TkIr91DO4jPWafRRpu7PI/s1600/IMG_1158.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 204px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpfmM1btfNtet0t6js3Tsm5RRo9AmHhTlpB5xYr0tt_pRmJTE0K3h6vgioaOtuOPHhVrbLQPKID7zB_q0RfeAhCObyOqCHl_vv_rdLUHcCnmHnOhUt-3zA5TkIr91DO4jPWafRRpu7PI/s320/IMG_1158.JPG" alt="" id="BLOGGER_PHOTO_ID_5575212532339978594" border="0" /></a>d parsleyed toasts. It was as simple and delicious as it sounds. The next dish, an apple and potato pancake was much more unexpected, but had a great balance of sweet and savory. We moved right into a hearty olive bread layered with homemade pesto and fresh cod spread. Each dish was so different from the previous, making each one stand apart with such unique and bold flavors. The final antipasti was barbecued sweetbreads served over rice and crispy greens - the first of several delicious meat dishes, of course, the highlight of any Italian deli in my books.<br /><br />The primi of the evening was a homemade fusilli topped with a dirty duck ragu. The pasta was perfectly al dente and the entire dish just melted in my mouth. There was one choic<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityYj5fUo92FDU0E_rW4w8QrjyF_xrBCa24htppL16_Z0iuhr01UMpIetmB-qHKB9cOQ07bj44j4b2DhvN1KVE4eC6oYJ0k-C7MqC3QTFnpxFE1Fgajfo0TMpjkt8-5KXBM8ZOUXNg6jM/s1600/IMG_1160.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 176px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityYj5fUo92FDU0E_rW4w8QrjyF_xrBCa24htppL16_Z0iuhr01UMpIetmB-qHKB9cOQ07bj44j4b2DhvN1KVE4eC6oYJ0k-C7MqC3QTFnpxFE1Fgajfo0TMpjkt8-5KXBM8ZOUXNg6jM/s320/IMG_1160.JPG" alt="" id="BLOGGER_PHOTO_ID_5575209858412525282" border="0" /></a>e that evening - and it was between a main course of skate or grilled heritage pork chop. I am sure you can guess which I opted for. The pork was just perfectly prepared and served with vinegar peppers. The grilled meat, again, took me to the comforts and simplicities of home - a home I need to v<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQZ615A_QHCVkU3w9R6rlkeI9UdP-gFnULfdJYq-vNK1NeGLaQgCw0NrsOorqm3DF9dIqbTRoyjmPB9i-9-MOolT6FUx8RF9ZA09vdha3OgLhZqDarMyifGoR6Z7qXIFjaNkInBfo_U8/s1600/IMG_1161.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 214px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQZ615A_QHCVkU3w9R6rlkeI9UdP-gFnULfdJYq-vNK1NeGLaQgCw0NrsOorqm3DF9dIqbTRoyjmPB9i-9-MOolT6FUx8RF9ZA09vdha3OgLhZqDarMyifGoR6Z7qXIFjaNkInBfo_U8/s320/IMG_1161.JPG" alt="" id="BLOGGER_PHOTO_ID_5575212536403300530" border="0" /></a>isit more often. After a constant flow of so many powerful dishes, we were served a nice portion of lemon italian ice. And since we started the evening with a sampling of antipasti, it was only fair to end with an assortment of Italian house pastries. Thank goodness these were mini! While they were all delicious in their own way, I was glad to only have to give in to these smaller temptations.<br /><br />Torrisi is truly a gem in New York City. This is a spot that has figured out how to take an Italian deli to the next culinary level while still remaining true to themselves. I had no idea an authentic Italian deli could get much better. And that is certainly something worth lining up for.<br /><br /><br /><a href="http://www.urbanspoon.com/r/3/1505844/restaurant/Nolita/Torrisi-Italian-Specialties-New-York"><img alt="Torrisi Italian Specialties on Urbanspoon" src="http://www.urbanspoon.com/b/link/1505844/minilink.gif" style="border:none;width:130px;height:36px" /></a><br /><br /><span style="font-weight: bold;">Torrisi</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_JkAVCqe51HVkDrTqgZhY4kRlcqWPJ-sUhYMiZuNHaL7EpVzXfzFTaZLsLhaTnPm2p9pJzq4lZyzRim4eA9K2Ynd18ScriO1R0FWUOxrI87Rcksdvx_A5C-rC80Ks_W8xW-XV8AsRBc/s1600/IMG_1168.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 178px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_JkAVCqe51HVkDrTqgZhY4kRlcqWPJ-sUhYMiZuNHaL7EpVzXfzFTaZLsLhaTnPm2p9pJzq4lZyzRim4eA9K2Ynd18ScriO1R0FWUOxrI87Rcksdvx_A5C-rC80Ks_W8xW-XV8AsRBc/s200/IMG_1168.JPG" alt="" id="BLOGGER_PHOTO_ID_5575206827491946306" border="0" /></a><br />250 Mulberry Street<br />New York, NY 10012<br />(212) 965-0955<br /><a href="http://piginahat.com/">website </a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">FOOD RATING (Out of 5):</span><br /><span style="font-weight: bold; color: rgb(102, 102, 204);"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVW80W4NY0O7OZGpw1PlFM7cZI51cEP_1-yZJyXGqSBSGQPkMT8xFclGF7WaJcWVjZbZsX7zjT8tyDhT-mLnR-fLXI1RnMujlYdnbCnG6tDGLBeGnG6T0pbFy5ChgUmUh4AcIf-_S2Z5o/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVW80W4NY0O7OZGpw1PlFM7cZI51cEP_1-yZJyXGqSBSGQPkMT8xFclGF7WaJcWVjZbZsX7zjT8tyDhT-mLnR-fLXI1RnMujlYdnbCnG6tDGLBeGnG6T0pbFy5ChgUmUh4AcIf-_S2Z5o/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5575206823840159026" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVW80W4NY0O7OZGpw1PlFM7cZI51cEP_1-yZJyXGqSBSGQPkMT8xFclGF7WaJcWVjZbZsX7zjT8tyDhT-mLnR-fLXI1RnMujlYdnbCnG6tDGLBeGnG6T0pbFy5ChgUmUh4AcIf-_S2Z5o/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVW80W4NY0O7OZGpw1PlFM7cZI51cEP_1-yZJyXGqSBSGQPkMT8xFclGF7WaJcWVjZbZsX7zjT8tyDhT-mLnR-fLXI1RnMujlYdnbCnG6tDGLBeGnG6T0pbFy5ChgUmUh4AcIf-_S2Z5o/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5575206823840159026" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVW80W4NY0O7OZGpw1PlFM7cZI51cEP_1-yZJyXGqSBSGQPkMT8xFclGF7WaJcWVjZbZsX7zjT8tyDhT-mLnR-fLXI1RnMujlYdnbCnG6tDGLBeGnG6T0pbFy5ChgUmUh4AcIf-_S2Z5o/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVW80W4NY0O7OZGpw1PlFM7cZI51cEP_1-yZJyXGqSBSGQPkMT8xFclGF7WaJcWVjZbZsX7zjT8tyDhT-mLnR-fLXI1RnMujlYdnbCnG6tDGLBeGnG6T0pbFy5ChgUmUh4AcIf-_S2Z5o/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5575206823840159026" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVW80W4NY0O7OZGpw1PlFM7cZI51cEP_1-yZJyXGqSBSGQPkMT8xFclGF7WaJcWVjZbZsX7zjT8tyDhT-mLnR-fLXI1RnMujlYdnbCnG6tDGLBeGnG6T0pbFy5ChgUmUh4AcIf-_S2Z5o/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVW80W4NY0O7OZGpw1PlFM7cZI51cEP_1-yZJyXGqSBSGQPkMT8xFclGF7WaJcWVjZbZsX7zjT8tyDhT-mLnR-fLXI1RnMujlYdnbCnG6tDGLBeGnG6T0pbFy5ChgUmUh4AcIf-_S2Z5o/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5575206823840159026" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 153, 255);"></span><span style="font-weight: bold; color: rgb(153, 153, 255);"></span><span style="font-weight: bold; color: rgb(153, 153, 255);"></span><span style="font-weight: bold; color: rgb(153, 153, 255);"></span>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com3tag:blogger.com,1999:blog-8914834273509784733.post-67180065291563047382011-01-17T19:25:00.002-05:002011-02-23T09:51:17.324-05:00Kin ShopFor the Top Chef fans out there, there was nothing quite like Season 1. While seven lucky chefs may have been crowned Top Chef over the past four years, there is really only one in my books. And when Harold Dieterle decided to open his first restaurant right around the corner from my first apartment in New York City, I definitely took that personally. Now that he has opened his second restaurant just a few blocks from my most current dwelling, I am convinced it is no coincidence - after all, I did just learn we both were married on the very same weekend this past year. Kindred food spirits, perhaps? It has definitely been a busy and exciting year for Harold as he opened a second venture where he has truly been able to display his culinary innovation and expertise that we all became so fond of through the television.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3xQxTYSak7VrfmCQLbZhyS8ICN-kt6s04yCt0188OuUSX9DM977KIWSCR33slS5SFGNi3QWEQF9Ng9VHKisX462_g1D131Q1Kv0KLIN01JcB7NqA7qjBrMVgss1dOgTmp80dLSVsmfw/s1600/IMG_0893.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 366px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3xQxTYSak7VrfmCQLbZhyS8ICN-kt6s04yCt0188OuUSX9DM977KIWSCR33slS5SFGNi3QWEQF9Ng9VHKisX462_g1D131Q1Kv0KLIN01JcB7NqA7qjBrMVgss1dOgTmp80dLSVsmfw/s320/IMG_0893.JPG" alt="" id="BLOGGER_PHOTO_ID_5562224931851432946" border="0" /></a><br />Kin Shop is named for the Thai word kin (to eat) as well as its relation and close proximity to Dieterle's original restaurant Perilla. It's name certainly does Thai food justice - especially on New York territory. I find it rare to come across an upscale Thai restaurant that still manages to embrace the true flavors of the region - even if this one does so with a sense of adventure. I only even label it upscale because the setting is actually appealing and quite cozy, all the while, still not too much of a scene. At most Asian restaurants in New York, I often find the atmosphere to lie at one end of the spectrum or the other. At Kin Shop, there is just the right balance of comfort and charm. Not to mention the right balance of both contemporary and classic Thai ingredients. While the menu offers dishes using very traditional Thai flavors, there are many elaborate combinations that demonstrate creativity from the other side of the world.<br /><br />All of the dishes are meant to be shared - and no matter the size of them, they are perfect for it. We ordered several from each section and cleared the plates of each and every one. I highly recommend the warm s<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEHxiCFJOc4N8mvdW0QLDLyfn-tsw41DcALiyBGcxUv5S4SYpoCJniMd4qRIhseBuHIJgOVpyIL65TQzTqfTFoFUmOGrwbs0FMsQEg3XLEFlpBznfGEPKvusKeVFOgQlBUSQsGxaFPD8/s1600/IMG_0883.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 178px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEHxiCFJOc4N8mvdW0QLDLyfn-tsw41DcALiyBGcxUv5S4SYpoCJniMd4qRIhseBuHIJgOVpyIL65TQzTqfTFoFUmOGrwbs0FMsQEg3XLEFlpBznfGEPKvusKeVFOgQlBUSQsGxaFPD8/s200/IMG_0883.JPG" alt="" id="BLOGGER_PHOTO_ID_5562226648735850658" border="0" /></a>liced snap peas with diver seas scallops served with crispy shallots, pea greens, and toasted coconut. I also highly recommend the fried pork and crispy oyster salad topped with celery, peanuts, mint and a chili-lime vinaigrette. While the seafood adds a Western note to the dish, the Thai garnishes carry it right away from any form of familiarity. One of my favorite small plate options was the side <span class="name">selection of perfectly prepared, grilled eggplant served</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xXUzqZsSiym64RxJKzftQLsH_J2X1R7DQoTCulK2LPrXo7isUiomcLHkZBtS6BNwbCBh8wF2jMkA9F4GBSEbRTFtt3TLitjTiEXECPqVYsVlRoveCQi6Fnbtrp-IVS6XZbxjh1XoevM/s1600/IMG_0884.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 186px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xXUzqZsSiym64RxJKzftQLsH_J2X1R7DQoTCulK2LPrXo7isUiomcLHkZBtS6BNwbCBh8wF2jMkA9F4GBSEbRTFtt3TLitjTiEXECPqVYsVlRoveCQi6Fnbtrp-IVS6XZbxjh1XoevM/s200/IMG_0884.JPG" alt="" id="BLOGGER_PHOTO_ID_5562227421621362946" border="0" /></a><span class="name"> with </span>rice pearls, fish sauce and mint. For any of the dishes, there is always the option of adding more heat or even a touch of sour as pots of Thai chiles and white vinegar arrive on each table as soon as the first dish arrives. Take care when adding the chiles as there is no turning back once these hit your system. Although, just to be safe, it's best to order the delicious side dishes of jasmine rice and crispy roti as they may be the perfect solution to bring back feeling to any numbed lips.<br /><br />But, it was the larger plates that we were all most excited about. I can't decide which noodle dish I liked more as we all headed back for seconds on both. The pan fried crab vermicelli noodles are tossed with yellow chives, roasted <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SaOlA8TLy3tzB7CvP-jox64Vq2itqNeZwisGY5j5TMeAtmkXKROjHThdOInltHczKc615VJIfnjW_XvhAGI_0Snpwy1Enbmg9bBCERph54pcRg3gqUUx1Z8V_CakA1GjCXmoEYa2g0o/s1600/IMG_0886.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 190px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SaOlA8TLy3tzB7CvP-jox64Vq2itqNeZwisGY5j5TMeAtmkXKROjHThdOInltHczKc615VJIfnjW_XvhAGI_0Snpwy1Enbmg9bBCERph54pcRg3gqUUx1Z8V_CakA1GjCXmoEYa2g0o/s200/IMG_0886.JPG" alt="" id="BLOGGER_PHOTO_ID_5562226650153076674" border="0" /></a>chili, and tatsoi (a mustard green) and the stir fried wide wonton noodles are served with chicken sausage, thai broccoli rabe and oyster sauce. Best to satisfy both the seafood and meat cravings in ordering both. I also highly recommend the rabbit leg which has been steamed on the bone in a wet banana leaf leaving the meat tender and moist. T<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXU3926bzIwIIk1dHqlxNxVfLYMam3I8BQZIPKgfG919dmE2QQ6U0CVY8XxHGzn65UN1m1zc-fJ6IrOYhDlmZWiWgV7T-4as5bqYqbZ9hJAldbpIBuBy_TKWTMaW9CS1jdmRmewMrRHCA/s1600/IMG_0887.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 193px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXU3926bzIwIIk1dHqlxNxVfLYMam3I8BQZIPKgfG919dmE2QQ6U0CVY8XxHGzn65UN1m1zc-fJ6IrOYhDlmZWiWgV7T-4as5bqYqbZ9hJAldbpIBuBy_TKWTMaW9CS1jdmRmewMrRHCA/s200/IMG_0887.JPG" alt="" id="BLOGGER_PHOTO_ID_5562227436556846578" border="0" /></a>his sour yellow curry was an extremely unusual and flavorful dish presented with multi-grain rice, eggplant chutney and thai basil. And finally, for one more spicy dish, go for the duck. The heat of the red curried roasted duck breast is offset with crispy roti, green mango, fresh herbs, and tamarind water that should all be wrapped in crisp green lettuce leaves. This is an excellent dish to give the chopsticks a rest and get your hands in on the action.<br /><br />And while Asian restaurants are never high on my dessert curiosity list, we couldn't pass up the steamed passion fruit pudding as this seemed to be the most classically Thai dish on the menu. However, leave it to Harold to mix it up and serve it with buttermilk sherbet. Ingredients don't get more Western than buttermilk! And I have certainly used my fair share when making cornbread, fried chicken and pancakes. If only I had known how well it could be paired with passion fruit sauce and steamed pudding. Perhaps I could I have been more than just a Top Chef fan!<br /><br /><a href="http://www.urbanspoon.com/r/3/1552179/restaurant/West-Village/Kin-Shop-New-York"><img alt="Kin Shop on Urbanspoon" src="http://www.urbanspoon.com/b/link/1552179/minilink.gif" style="border:none;width:130px;height:36px" /></a><br /><br /><span style="font-weight: bold;">Kin Sh</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyXI3q2znb1xe8x0pixFOV_-FufVz_V-bpZ1aGB6sBduyyNZaQO6rNVx49H3u8xR5JENC4ALFVSr4pSvHskHXeLfGT5aNE00UWNMhsvoOMoxWup9qlV-vHN6zSjeRnFfRPGHnyZs6CTc/s1600/IMG_0880.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 146px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyXI3q2znb1xe8x0pixFOV_-FufVz_V-bpZ1aGB6sBduyyNZaQO6rNVx49H3u8xR5JENC4ALFVSr4pSvHskHXeLfGT5aNE00UWNMhsvoOMoxWup9qlV-vHN6zSjeRnFfRPGHnyZs6CTc/s320/IMG_0880.JPG" alt="" id="BLOGGER_PHOTO_ID_5550347400831941218" border="0" /></a><span style="font-weight: bold;">op</span><br />469 Sixth Avenue<br />New York, New York 10011<br />(212) 675-4295<br /><a style="font-weight: bold; color: rgb(0, 153, 0);" href="http://www.kinshopnyc.com/">websit</a><a style="font-weight: bold; color: rgb(0, 153, 0);" href="http://www.kinshopnyc.com/">e</a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">FOOD RATING (Out of 5):</span><br /><span style="font-weight: bold; color: rgb(102, 102, 204);"></span><a style="font-weight: bold; color: rgb(0, 153, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpU5XtyI27Av6uqUn_RiSNgRS7biyLBqziXCc4YXLMweQfdeAvGRn3cGSfUUBnLvIo22xkBOaOb5744-75ksR8X3W5sbxPcCySthDWGyu0PzlMcm_9wbpbud-u6ylqi-PbJKHspcEPl4/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpU5XtyI27Av6uqUn_RiSNgRS7biyLBqziXCc4YXLMweQfdeAvGRn3cGSfUUBnLvIo22xkBOaOb5744-75ksR8X3W5sbxPcCySthDWGyu0PzlMcm_9wbpbud-u6ylqi-PbJKHspcEPl4/s320/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5550347392875604498" border="0" /></a><a style="font-weight: bold; color: rgb(0, 153, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpU5XtyI27Av6uqUn_RiSNgRS7biyLBqziXCc4YXLMweQfdeAvGRn3cGSfUUBnLvIo22xkBOaOb5744-75ksR8X3W5sbxPcCySthDWGyu0PzlMcm_9wbpbud-u6ylqi-PbJKHspcEPl4/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpU5XtyI27Av6uqUn_RiSNgRS7biyLBqziXCc4YXLMweQfdeAvGRn3cGSfUUBnLvIo22xkBOaOb5744-75ksR8X3W5sbxPcCySthDWGyu0PzlMcm_9wbpbud-u6ylqi-PbJKHspcEPl4/s320/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5550347392875604498" border="0" /></a><a style="font-weight: bold; color: rgb(0, 153, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpU5XtyI27Av6uqUn_RiSNgRS7biyLBqziXCc4YXLMweQfdeAvGRn3cGSfUUBnLvIo22xkBOaOb5744-75ksR8X3W5sbxPcCySthDWGyu0PzlMcm_9wbpbud-u6ylqi-PbJKHspcEPl4/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpU5XtyI27Av6uqUn_RiSNgRS7biyLBqziXCc4YXLMweQfdeAvGRn3cGSfUUBnLvIo22xkBOaOb5744-75ksR8X3W5sbxPcCySthDWGyu0PzlMcm_9wbpbud-u6ylqi-PbJKHspcEPl4/s320/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5550347392875604498" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com1tag:blogger.com,1999:blog-8914834273509784733.post-33643362134078561662010-12-07T21:21:00.005-05:002010-12-07T22:08:31.722-05:00AriaAs promised, I am taking you directly back to my comfort zone - to a cozy wine bar in the west village where the food deserves just as much credit as both the drink and the setting. After witnessing months of abandoned storefronts in the neighborhood, I've begun to notice new businesses and especially restaurants returning to the scene. It's always amazing to me when a space that I never even imagined as a restaurant can suddenly transform into one over night. At Aria, this was definitely the case. It took me several strolls past the front window before realizing I was passing the space that had once been home to a pair of small boutiques that just couldn't quite make it off the beaten path. And while the interior of this new restaurant always looked so nice and cozy in passing, I will openly admit that I assumed it to be just another new, cute village spot whose atmosphere would probably make up for the overpriced small plates.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6wXrnMjwXyBYry6-mskbvdWDcUOdPI_Y2F9-NnGjNtgCuCE39zcjxvu9zAc9muGR2uTrcISXAqsseJ7frLIVz29-OBq3yfVm79s7CqK4FYg8UjzNIe5jmlAaVdO8q6_lQwcwgHNG6tE/s1600/IMG_0809.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 373px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6wXrnMjwXyBYry6-mskbvdWDcUOdPI_Y2F9-NnGjNtgCuCE39zcjxvu9zAc9muGR2uTrcISXAqsseJ7frLIVz29-OBq3yfVm79s7CqK4FYg8UjzNIe5jmlAaVdO8q6_lQwcwgHNG6tE/s400/IMG_0809.JPG" alt="" id="BLOGGER_PHOTO_ID_5547769794657671778" border="0" /></a><br />Well, I apologize now for being so quick to judge. But, in all actuality, I am really the one who was missing out all of these months. Aria has been an excellent addition to the west village dining scene since its opening in the early summer. And as the weather gets colder, this is the kind of spot you will want to head to and simply linger over several glasses of wine. I can imagine that on busy nights, the acoustics are not the best. However, I think the key in such a small space is just going in small groups. Anything more than four and you may as well keep walking. While they do offer a communal table in the middle of the restaurant, think of that option as more of a chance to get to know your neighbors and less of a chance to actually toast an entire table.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4v0srJCmqNasLquV6mzd_CJUBMXoVFfMySFGzaQClysZf12uGQoLHu0YMlV1hs9coO9rC9JEeNjXK_aFVxqkc6BxCjOOTWfY12rrxNX2uc_MuhDjVRg8iHzablvZPdlyts54FcArC5c/s1600/IMG_0798.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 372px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4v0srJCmqNasLquV6mzd_CJUBMXoVFfMySFGzaQClysZf12uGQoLHu0YMlV1hs9coO9rC9JEeNjXK_aFVxqkc6BxCjOOTWfY12rrxNX2uc_MuhDjVRg8iHzablvZPdlyts54FcArC5c/s400/IMG_0798.JPG" alt="" id="BLOGGER_PHOTO_ID_5547769792898920322" border="0" /></a><br />Each night there are additions to the menu that are definitely worth noting - so much so they even write them on the paper menu in front of you. And for a menu of small plates, the portions and prices are really very reasonable. The same goes for the assorted glasses of wine. The only draw back of encouraging small group dining here is that you probably won't get to sample as many dishes as you would like in one sitting. However that is the beauty of a neighborhood spot such as Aria. Your next visit is never that far away.<br /><br />On any menu, if burrata is offered, it is a must - and this is no exception at Aria. We were lucky enough to stop by on<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHQgESHeSvXgiV7yAYBnmRPu7Xnm0S52zcgod8QouidUQTLdnA-6UbuaMXgXO5HQ3q8CyvcpFDKeledktE0Wd1e3Yxw5iHn2_0ASLkneSofd5Y-9D7kWmggep-8ff-4QwUPOfiU_1mDQ/s1600/IMG_0803.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 201px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHQgESHeSvXgiV7yAYBnmRPu7Xnm0S52zcgod8QouidUQTLdnA-6UbuaMXgXO5HQ3q8CyvcpFDKeledktE0Wd1e3Yxw5iHn2_0ASLkneSofd5Y-9D7kWmggep-8ff-4QwUPOfiU_1mDQ/s320/IMG_0803.JPG" alt="" id="BLOGGER_PHOTO_ID_5547771534101626882" border="0" /></a> a night when one of the specials was burrata served with tomatoes and prosciutto, dressed in balsamic vinegar. Another one of our favorites, also a special of the evening, was the shrimp skewers served with large white beans in a hearty red pepper sauce. I was underwhelmed by the oven roasted peppers and marinated anchovies with goat cheese, but a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVqc4PrqFZcZkGTuCqns7cYZ2ha5Df_lP7XeBpKxA1c5IOZYEcdWRX_GXGL2i8l3t1qtC97Cz0hrJ6e3qr3RSN_aQxzirklsm025IktkaTRI1wmtiriXMoA1nxBIVIt_tJyWkrJo9o38/s1600/IMG_0805.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 180px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVqc4PrqFZcZkGTuCqns7cYZ2ha5Df_lP7XeBpKxA1c5IOZYEcdWRX_GXGL2i8l3t1qtC97Cz0hrJ6e3qr3RSN_aQxzirklsm025IktkaTRI1wmtiriXMoA1nxBIVIt_tJyWkrJo9o38/s320/IMG_0805.JPG" alt="" id="BLOGGER_PHOTO_ID_5547771872473338786" border="0" /></a>few heartier dishes on the regular menu really caught my attention. I highly recommend the beef meatballs and oven roasted tomatoes topped with fresh parmesan. But, it was the stewed calamari with capers and basil that really was unique and so full of flavor from the fresh herbs and berries. I have never eaten calamari in such a way, and it was a welcome change for a dish that usually only succeeds when fried.<br /><br />Even though Aria has been around for several months, I would like to officially welcome it to the neighborhood. If the other abandoned storefronts continue to fill up in the example of Aria, we are in for a good year ahead. And just the other day as I was passing by, Aria took me by surprise yet again. In the face of scaffolding that has recently gone up out front, the restaurant has embraced a typical NYC hindrance and made the most of it - dressing the steel poles with festive greenery and vines. This place definitely deserves a second look.<br /><br /><a href="http://www.urbanspoon.com/r/3/1533571/restaurant/West-Village/Aria-Wine-Bar-New-York"><img alt="Aria Wine Bar" src="http://static.urbanspoon.com/1/uslogo.gif" style="border:none;width:104px;height:34px" /></a><br /><br /><span style="font-weight: bold;">Aria</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24qBjZTjxMkzMY8LW_8B6nVeVSwe3NRmDmKy9oCZLv5uB1AZihgJhDmNGWHFKTBbBrTNcNzTwjkhUd4AOXt3heJ3PlcxxM7ydKoV-sat6o9cb4pKait2YJQYuM3Lxfazy-1IfxwJMQ2k/s1600/IMG_0810.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 159px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24qBjZTjxMkzMY8LW_8B6nVeVSwe3NRmDmKy9oCZLv5uB1AZihgJhDmNGWHFKTBbBrTNcNzTwjkhUd4AOXt3heJ3PlcxxM7ydKoV-sat6o9cb4pKait2YJQYuM3Lxfazy-1IfxwJMQ2k/s200/IMG_0810.JPG" alt="" id="BLOGGER_PHOTO_ID_5547768150046946754" border="0" /></a><br />117 Perry Street<br />New York, New York 10014<br />(212) 242-4233<span style="font-weight: bold; color: rgb(153, 153, 255);"><br />FOOD RATING (Out of 5):</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbuqD5YRi0OCjBsoNsETIACE9BCWZicAX0XF3pRDke2Y9Ss_Hcw-cltsUuSxu4WTJzsNKDC0uqtGGMyISU_hZ3tNA-OsRgLKWriU2h-8NG6flQ8wscBjJwvhETF1vW-fEosAEYy6VH0Q/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbuqD5YRi0OCjBsoNsETIACE9BCWZicAX0XF3pRDke2Y9Ss_Hcw-cltsUuSxu4WTJzsNKDC0uqtGGMyISU_hZ3tNA-OsRgLKWriU2h-8NG6flQ8wscBjJwvhETF1vW-fEosAEYy6VH0Q/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5547768145916078674" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbuqD5YRi0OCjBsoNsETIACE9BCWZicAX0XF3pRDke2Y9Ss_Hcw-cltsUuSxu4WTJzsNKDC0uqtGGMyISU_hZ3tNA-OsRgLKWriU2h-8NG6flQ8wscBjJwvhETF1vW-fEosAEYy6VH0Q/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbuqD5YRi0OCjBsoNsETIACE9BCWZicAX0XF3pRDke2Y9Ss_Hcw-cltsUuSxu4WTJzsNKDC0uqtGGMyISU_hZ3tNA-OsRgLKWriU2h-8NG6flQ8wscBjJwvhETF1vW-fEosAEYy6VH0Q/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5547768145916078674" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com3tag:blogger.com,1999:blog-8914834273509784733.post-32898207079486584942010-11-16T12:42:00.011-05:002010-11-16T22:41:13.731-05:00Del PostoLike any heartfelt hiatus, mine lasted a little longer than expected. After all, it wouldn’t really have been a proper break had I not left you on your toes wondering when I would return. Wouldn’t it be terrible if on my return you were thinking, back already? Hopefully you are as thrilled as I am right now. In all honesty, I have been eager to write basically since the day I stopped. And now I’m sitting here giddy in the Atlanta airport as I tap away on the computer. Writing just feels good. And writing about restaurants - now that’s another story!<br /><br />As promised, my time away from the computer was spent experiencing food and life to the fullest. So where do I even begin? I figure the best way to get back in is with a true bang. While I love nothing more than discovering hidden neighborhood gems, there is no denying how much I love and can appreciate the outwardly sparkling gems - the talked about restaurants that are actually worth your time, money, and indulgence. In my experience this is almost always my take on a Mario Batali restaurant. The man’s got talent. And Del Posto is no exception.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTExMSSg0JQUjRuhK69J2vetvMf9vB5qhh7eaUwIEisKsBYSMx5unUYXE1yXiSXm-lkMvp0aPm58h9nHtxlEU5Q_nlS9KivEsWPusNEtWWuFRzuYqN2RM5CBIxrnb6e95uYwagmsHFeo/s1600/IMG_0629.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 373px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTExMSSg0JQUjRuhK69J2vetvMf9vB5qhh7eaUwIEisKsBYSMx5unUYXE1yXiSXm-lkMvp0aPm58h9nHtxlEU5Q_nlS9KivEsWPusNEtWWuFRzuYqN2RM5CBIxrnb6e95uYwagmsHFeo/s400/IMG_0629.JPG" alt="" id="BLOGGER_PHOTO_ID_5540350405117058354" border="0" /></a><br />Located in a sort of no-man’s land between meatpacking and Chelsea, this large Italian restaurant opened nearly five years ago. Given it’s large size, ambiguous location, and simply the state of our economy, many may have assumed this would have been a short-lived venture. Del Posto has proven to be anything but. The difficulty in securing a reservation on even a Monday night is a definite indicator that its popularity is in fact continuously increasing. Since this was my first dining experience at Del Posto, I cannot personally attest to its improvement over time. But, I can say that it is certainly currently at a level of excellence that very few could ever attain and then maintain in such a demanding environment.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbry5VhtjB7mn2uUxWUqzFvQufrPeEII1QYwGldhOzckGruE4rjuA48GFUj_LLfazHUWBOh8OS1uwKNr9TwMOMInrZrYkTV2O-Cd3cwUM1LTS7WzkZVPYyajACUUnq0lFweUdmmUnxRDo/s1600/IMG_0638.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 374px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbry5VhtjB7mn2uUxWUqzFvQufrPeEII1QYwGldhOzckGruE4rjuA48GFUj_LLfazHUWBOh8OS1uwKNr9TwMOMInrZrYkTV2O-Cd3cwUM1LTS7WzkZVPYyajACUUnq0lFweUdmmUnxRDo/s400/IMG_0638.JPG" alt="" id="BLOGGER_PHOTO_ID_5540350409487000114" border="0" /></a><br />The setting alone is an experience. With the combination of live piano music as well as exposed balconies on the second floor, I felt as though I was transported to a previous era. It was <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DhZP3qaB18QAREf2ppEt-jkhbru1DPtp805nzOiLvB31ahk2eyO5SxKQsRJNmx2pDhrfBDap1fxo8MsBWWhektKmsb5_b7Xc6Cqi2hpSGREj8FrO94b3St5kv_DI4socPOLEkkLFjsM/s1600/IMG_0633.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 198px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DhZP3qaB18QAREf2ppEt-jkhbru1DPtp805nzOiLvB31ahk2eyO5SxKQsRJNmx2pDhrfBDap1fxo8MsBWWhektKmsb5_b7Xc6Cqi2hpSGREj8FrO94b3St5kv_DI4socPOLEkkLFjsM/s320/IMG_0633.JPG" alt="" id="BLOGGER_PHOTO_ID_5540352023423826722" border="0" /></a>truly romantic! So much so that I even noted and loved each delicate plate that the dishes were served on. Although, I won’t deny that my warm emotions may have also been influenced by the three delicious amuse-bouches that arrived at our table at the start of the meal. Without much surprise, the rest of the meal met up to this excellent beginning. Del Posto’s menu - both wine and cuisine - is an adventure. And, of course, with selections so inspiring, it w<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5AtIbGTzIM_Xk_-FJfD9Leq1lY8zAhyphenhyphenZrm9cYfDolAsBuFQhJbaVVWGF1i6HrDy45_IoXmr7A7o7Co_pjH2ND6DPPlJ9XiP2XqvKJXpO1l9aynYw1a-G0qH5MoJ-ddR1RP2X-JqXwOo/s1600/IMG_0634.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 193px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5AtIbGTzIM_Xk_-FJfD9Leq1lY8zAhyphenhyphenZrm9cYfDolAsBuFQhJbaVVWGF1i6HrDy45_IoXmr7A7o7Co_pjH2ND6DPPlJ9XiP2XqvKJXpO1l9aynYw1a-G0qH5MoJ-ddR1RP2X-JqXwOo/s320/IMG_0634.JPG" alt="" id="BLOGGER_PHOTO_ID_5540353242966722434" border="0" /></a>as no question that we would order the five course tasting menu consisting of an appetizer, two shared primi dishes, one secondi, and dessert - all of which you have free reign to choose from any section of the menu. Since these mollusks are so rarely found on a menu, we started with the abalone carpaccio served with grilled asparagus and charred scallions. The carne cruda with truffled salsa, parmigiano-reggiano and shaved porcini mushrooms was the perfect complement to the sea snails. Both were light, yet full of flavor.<br /><br />For the primi, we shared the spaghetti with dungeness crab, sliced jalapenos, and minced scallion and the ricotta pansotti with wild asparagus and black truffles. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYtoqs5kdO-PoPyofNouNhZQ2VNSIRXWREvVYES30szTnrt422oJ8wj7fQKVlB2uIXmvYkf0Wq4YXpS96PSWclRNdZavPtda0EHJ3zYKHDVQoQVjgDab-P8QAVG1esLlnvIGcp9fXMss/s1600/IMG_0635.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 187px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYtoqs5kdO-PoPyofNouNhZQ2VNSIRXWREvVYES30szTnrt422oJ8wj7fQKVlB2uIXmvYkf0Wq4YXpS96PSWclRNdZavPtda0EHJ3zYKHDVQoQVjgDab-P8QAVG1esLlnvIGcp9fXMss/s320/IMG_0635.JPG" alt="" id="BLOGGER_PHOTO_ID_5540352026561415426" border="0" /></a>Both dishes were split into half portions, giving us a great sampling, but allowing room for much more. While both were excellent and homemade, my favorite was the pansotti which resembled a combination of mini tortellini and ravioli which immediately melted in my mouth. I was actually most surprised that the secondi portion of the meal ended up being my very favorite, especially since I was so pleased with how the meal started out. We ordered the seared duck breast with Apician spices, grilled apricots, and salt baked <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFnmjln_I9Yae5Ua6_STZNPk8gjOpJyPJEfTnZL_7M-rs51j1gAsBkKR5hmMfRwK5PvajDjnS1oN6ESsjKaqSmAWI9IaswqB3PhZC4kDUbm1_XKkGTroWum3AH-QIXsxvAp-uDGxP4CY/s1600/IMG_0646.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFnmjln_I9Yae5Ua6_STZNPk8gjOpJyPJEfTnZL_7M-rs51j1gAsBkKR5hmMfRwK5PvajDjnS1oN6ESsjKaqSmAWI9IaswqB3PhZC4kDUbm1_XKkGTroWum3AH-QIXsxvAp-uDGxP4CY/s320/IMG_0646.JPG" alt="" id="BLOGGER_PHOTO_ID_5540353245182521122" border="0" /></a>endive and the young lamb with lemon yogurt, chick peas and swiss chard ragu. There was a serious debate about which dish was better and basically ended with two completely cleared plates. Somehow, there was room still for dessert - the butterscotch semifreddo and the polenta cake baked in butter served with sage ice cream and caramelized sweet potato. The sweet and savory combination in the polenta dessert was incredible, but I was most impressed with the herbal ice cream which I so quickly devoured. Of course, no fancy meal is complete without additional treats from the chef and at Del Posto, this was no exception. There was not only one but TWO complimentary desserts to round out the meal. It's a wonder I didn't feel round myself by the end of the evening!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJCayth5RATzQyBrTMXds2eaBXx0wsHea9YvH1ln8M0d2yvwjhrApR_CQQl5_C8ae-919xcmOhxuwPz3e7vruJ2I38A9vfufTpM7sCgZf3F42JNxKMBw5sV6Ik5qpv9Ax4IhlmpBGttQ/s1600/IMG_0650.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 363px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJCayth5RATzQyBrTMXds2eaBXx0wsHea9YvH1ln8M0d2yvwjhrApR_CQQl5_C8ae-919xcmOhxuwPz3e7vruJ2I38A9vfufTpM7sCgZf3F42JNxKMBw5sV6Ik5qpv9Ax4IhlmpBGttQ/s400/IMG_0650.JPG" alt="" id="BLOGGER_PHOTO_ID_5540355424180461154" border="0" /></a><br />The night was one for the books. And I’m not the only one who seems to thinks so. I also know that any one reading this must have a list of restaurants set aside to try only on special occasions. Well, Del Posto should be at the top of yours. But, not to worry, I will soon bring you all back to reality. The Hungry Roach is back - and before long my latest neighborhood gem will be broadcast your way.<br /><br /><br /><br /><a href="http://www.urbanspoon.com/r/3/25877/restaurant/Chelsea/Del-Posto-New-York"><img alt="Del Posto on Urbanspoon" src="http://www.urbanspoon.com/b/link/25877/minilink.gif" style="border: medium none; width: 130px; height: 36px;" /></a><br /><br /><span style="font-weight: bold;">Del Post</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrp2IFFqsSMM1cedhJM0qQuPI5sCS2QGMoSD5taHlNcbt27qIpXdWuLVnDRtKuzsnbtlow6VVLmBfkd2k2rn6VzbzgU-TtxcnPSDHqjZKkCSdHWndK3ODSEF388rzvLbTnGkZenLT8LU/s1600/IMG_0628.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 171px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrp2IFFqsSMM1cedhJM0qQuPI5sCS2QGMoSD5taHlNcbt27qIpXdWuLVnDRtKuzsnbtlow6VVLmBfkd2k2rn6VzbzgU-TtxcnPSDHqjZKkCSdHWndK3ODSEF388rzvLbTnGkZenLT8LU/s200/IMG_0628.JPG" alt="" id="BLOGGER_PHOTO_ID_5540349183350744050" border="0" /></a><span style="font-weight: bold;">o</span><br />85 Tenth Avenue<br />New York, New York 10011<br />(212) 497-8090<br /><a style="font-weight: bold; color: rgb(255, 102, 0);" href="http://www.delpostonyc.com/home.htm">website</a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">FOOD RATING (Out of </span><span style="font-weight: bold; color: rgb(102, 102, 204);">5):</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZZXBLV0Zgmwa999TX75bRWIQobPu6wdjZ_ietkisZF-yCuEfTln_oPZYfgSTKb5oH3MIPwS612mixwq4u6XAQklAMCHdyANzrvBKsKGHeH41RFXGmc7rXgKcNbpVgjXHwvtqf8evH4Q/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZZXBLV0Zgmwa999TX75bRWIQobPu6wdjZ_ietkisZF-yCuEfTln_oPZYfgSTKb5oH3MIPwS612mixwq4u6XAQklAMCHdyANzrvBKsKGHeH41RFXGmc7rXgKcNbpVgjXHwvtqf8evH4Q/s400/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5540209717146931538" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZZXBLV0Zgmwa999TX75bRWIQobPu6wdjZ_ietkisZF-yCuEfTln_oPZYfgSTKb5oH3MIPwS612mixwq4u6XAQklAMCHdyANzrvBKsKGHeH41RFXGmc7rXgKcNbpVgjXHwvtqf8evH4Q/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZZXBLV0Zgmwa999TX75bRWIQobPu6wdjZ_ietkisZF-yCuEfTln_oPZYfgSTKb5oH3MIPwS612mixwq4u6XAQklAMCHdyANzrvBKsKGHeH41RFXGmc7rXgKcNbpVgjXHwvtqf8evH4Q/s400/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5540209717146931538" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZZXBLV0Zgmwa999TX75bRWIQobPu6wdjZ_ietkisZF-yCuEfTln_oPZYfgSTKb5oH3MIPwS612mixwq4u6XAQklAMCHdyANzrvBKsKGHeH41RFXGmc7rXgKcNbpVgjXHwvtqf8evH4Q/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZZXBLV0Zgmwa999TX75bRWIQobPu6wdjZ_ietkisZF-yCuEfTln_oPZYfgSTKb5oH3MIPwS612mixwq4u6XAQklAMCHdyANzrvBKsKGHeH41RFXGmc7rXgKcNbpVgjXHwvtqf8evH4Q/s400/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5540209717146931538" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZZXBLV0Zgmwa999TX75bRWIQobPu6wdjZ_ietkisZF-yCuEfTln_oPZYfgSTKb5oH3MIPwS612mixwq4u6XAQklAMCHdyANzrvBKsKGHeH41RFXGmc7rXgKcNbpVgjXHwvtqf8evH4Q/s1600/roach_tn.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZZXBLV0Zgmwa999TX75bRWIQobPu6wdjZ_ietkisZF-yCuEfTln_oPZYfgSTKb5oH3MIPwS612mixwq4u6XAQklAMCHdyANzrvBKsKGHeH41RFXGmc7rXgKcNbpVgjXHwvtqf8evH4Q/s400/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5540209717146931538" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com10tag:blogger.com,1999:blog-8914834273509784733.post-39232439615368556832010-09-19T20:23:00.006-04:002010-09-19T21:37:19.149-04:00THe Hungry HiatusI apologize as this was a post I was meant to have written at least two weeks ago. Since I have known for several months now that Fall 2010 promises to be one of the busiest, life-changing periods of my life, I had my big announcement all mapped out in my mind. At the mark of the two year anniversary of the Hungry Roach, I was going to take a two month pause from posting. Well, more than half a month has gone by and I still haven't managed to fill you in on my big decision. However, that fact alone reaffirms my need for this brief hiatus through September and October.<br /><br />You may have been thinking that the start of the school year, the return of football season, or even the recent spell of glorious weather have all contributed to keeping me far from my computer - delaying my next mouthwatering post. While all observations are definitely true, there is still more to it this fall. Two weeks ago today marks the day I became a Mrs.! It's amazing how in one single day you can actually begin a whole new chapter in your life - in a way, gaining a whole new identity. I'll be perfectly honest in stating that most of my life I couldn't wait for the day that my last name would change. In fact, it wasn't until I started this blog that I finally fully embraced my given name. And how quickly that time went! Now that I have a new last name (which I couldn't be more excited about), I do love knowing that it is through the Hungry Roach that my name and childhood identity will live on.<br /><br />You are now probably asking yourself, so what does all of this have to do with my need to take a break for the next two months? Shouldn't I be posting more and more now that my blog is the most obvious reminder of my former identity? That will certainly be the case come November. However, as I start my new journey, it's time to fully focus on my new partner in crime. While he is probably my biggest Hungry Roach fan and may actually be the most disappointed about my decision, I am truly excited for some computer free nights ahead. It's just what I need right now. But, not to worry - throughout my hiatus, the adventures will certainly go on. The trusty camera will still be accompanying me wherever our stomachs take us. A girl's got to eat - and well, at the very least! I promise to continue discovering culinary gems while enjoying my surroundings as much as ever. Who knows - you may actually spot me at the latest NYC hot spot, just over in the <span style="font-style: italic;">corner booth. </span>Get ready. I will have so much to share upon my return, you will be sick of hearing from me! Until then, enjoy my favorite time of year, stay outside as much as possible while daylight still remains, and, most importantly, keep eating and sharing your time with loved ones.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtE-mlAQ2kMjDDXpZrtR4TVk9W3tY8Ecb5LB67tK6usqoCNA7Y54lHMDRMuR10MQfQNyCfNheeTRksawruqORwxsVxL_NClVGTvHy6H1lmjw994ju7fnMC1KMjKgUKEbjabZhkIZ004M/s1600/P1020265-1.JPG.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtE-mlAQ2kMjDDXpZrtR4TVk9W3tY8Ecb5LB67tK6usqoCNA7Y54lHMDRMuR10MQfQNyCfNheeTRksawruqORwxsVxL_NClVGTvHy6H1lmjw994ju7fnMC1KMjKgUKEbjabZhkIZ004M/s400/P1020265-1.JPG.jpeg" alt="" id="BLOGGER_PHOTO_ID_5518802391490314914" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com4tag:blogger.com,1999:blog-8914834273509784733.post-46164960737435118352010-08-30T20:16:00.015-04:002010-09-02T08:57:45.233-04:00Marlow & SonsIt's not often that I come across a restaurant that is so memorable that I hardly know where to begin. Well, I have been sitting in front of my computer for the past thirty minutes recounting my extraordinary meal at Marlow & Sons - and all I see is a blank screen - well, now two sentences. I keep smiling as I can still almost taste every dish I devoured there last week. However, my great imagination is not helping me make any headway. While I wish I was this taken by a restaurant more often, it is probably best for all of you as I would never be able to finish a post (and keep my friends, family, and job).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vyOnbKfHFRLLbLMxYuiX58xAdv_Ows8rduvX94EZNxDqNMFzjySfOjG54q3ta8WlcE6nMbpeSsoggFAyv1PiaA29kR4g6D-i__STmryqM-ZqRTt2RWgOk-eDxMI3r-1VDI0dUv5bg8ew/s1600/IMG_0193.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 374px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vyOnbKfHFRLLbLMxYuiX58xAdv_Ows8rduvX94EZNxDqNMFzjySfOjG54q3ta8WlcE6nMbpeSsoggFAyv1PiaA29kR4g6D-i__STmryqM-ZqRTt2RWgOk-eDxMI3r-1VDI0dUv5bg8ew/s320/IMG_0193.JPG" alt="" id="BLOGGER_PHOTO_ID_5511382766924544386" border="0" /></a><br />So, where do I begin? It was the start of the year when I first mentioned this spot to you as it was part of <a href="http://thehungryroach.blogspot.com/2010/01/mouth-watering-line-up-for-2010.html">A Mouth Watering Line Up for 2010</a>. At that point in time, I stated that I was embarrassed to admit I had yet to experience Marlow & Sons. I am now just kicking myself for having missed out on it for the past few years. No matter the night of the week, I could easily find a reason to hop on the L train, walk 15 minutes south and dine here. The comfort in the setting whether at the rustic bar or wooden tables may be just what you are looking for on a low key Monday evening. Or perhaps, this romantic dimly lit country dining room is your idea of the perfect Saturday night date. Sign me up for any and all of these outings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehR8XWtRORW1G-mcjRM068zaxiJEwYaSv-2RycpXwuVhq4OVwjceWf5FQQqHOBVvsuWfzsha2J56R6Q_wdOHpWDOZF69QbHLAzIn21ABlhmaSgWzjMhfKulpRucTyJTIlvQfcFcv49_pT/s1600/IMG_0197.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 376px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehR8XWtRORW1G-mcjRM068zaxiJEwYaSv-2RycpXwuVhq4OVwjceWf5FQQqHOBVvsuWfzsha2J56R6Q_wdOHpWDOZF69QbHLAzIn21ABlhmaSgWzjMhfKulpRucTyJTIlvQfcFcv49_pT/s320/IMG_0197.JPG" alt="" id="BLOGGER_PHOTO_ID_5511382783276501474" border="0" /></a><br />There are very few places that could get away with a menu offering just a few options and those that are as simple as "spaghetti," "tomato salad," or "soup." But that is one of the many great distinctions of Marlow & Sons. There is so much more to each and every dish that a detailed menu would actually never do them justice. The elaborate descriptions could never be captured on paper, only partially captured by mouth, and entirely captured by tasting. And even the simplest options of meats and cheeses that are just listed by name are so much more than that. Their delicate selection will provide options for all palates. If you are a fan of salami with peppercorn, I highly recommend the Toscano. I could eat plates of this thinly sliced meat - and it pairs extremely well with just about any kind of cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7y-HNBGMwuIZwQTnjriMwqVImgMKm6kK362Sd_qtZPuQzuEIPz6M_mLh4szKH4BKHX7k1H6bACmoXykmKC7IwyMvyk7p5jx1Foopm6ycm4BT-YDcPOwJs6dQTh5JgzfE7mYuSom4k8jY/s1600/IMG_0196.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 374px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7y-HNBGMwuIZwQTnjriMwqVImgMKm6kK362Sd_qtZPuQzuEIPz6M_mLh4szKH4BKHX7k1H6bACmoXykmKC7IwyMvyk7p5jx1Foopm6ycm4BT-YDcPOwJs6dQTh5JgzfE7mYuSom4k8jY/s400/IMG_0196.JPG" alt="" id="BLOGGER_PHOTO_ID_5511383557951440642" border="0" /></a><br />While the menu is constantly changing, I urge you to order the salads that they <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVf7tpZj_avixWSqdxwvXsWgaHdkOY8hTkAL5bYIdzfuIMYtlB7cWyEpW89ocXWZazMxkw3yhswMngQ8WJdZhWh36FZBO-rRRyRGdRuJu_ZOdOfyiCJM4MMf-W8qMRCmQ96lbOEMZDuCl/s1600/IMG_0198.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVf7tpZj_avixWSqdxwvXsWgaHdkOY8hTkAL5bYIdzfuIMYtlB7cWyEpW89ocXWZazMxkw3yhswMngQ8WJdZhWh36FZBO-rRRyRGdRuJu_ZOdOfyiCJM4MMf-W8qMRCmQ96lbOEMZDuCl/s200/IMG_0198.JPG" alt="" id="BLOGGER_PHOTO_ID_5511384202612912002" border="0" /></a>offer that evening. I know it can sometimes be hard to get excited about a salad, but believe me, these will do the trick. I had heard a close friend say this before - and while I trusted him, it was not until I experienced it for myself that I really felt that excitement (I hope you can feel it now)! We ordered both the bean salad and the tomato salad. While both were incredible, it <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUaRNuf4FsbYJAT2KKepKx6idd9f478fIEENNkI6ah_lHynKWAMS2f3mzjBptyhpz7s7YMg-U0bC2xkhze6zPny_uBzgkvKTHzBFIS8Y_LEuUJPPafDekyuxfX-v1tZNTlj2_kjUSMkTY/s1600/IMG_0199.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 186px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUaRNuf4FsbYJAT2KKepKx6idd9f478fIEENNkI6ah_lHynKWAMS2f3mzjBptyhpz7s7YMg-U0bC2xkhze6zPny_uBzgkvKTHzBFIS8Y_LEuUJPPafDekyuxfX-v1tZNTlj2_kjUSMkTY/s200/IMG_0199.JPG" alt="" id="BLOGGER_PHOTO_ID_5511384826914289970" border="0" /></a>was the bean salad that blew me away. It was served with green beans, wax beans, grape tomatoes, mushrooms, leeks, basil and homemade croutons. It is the combination of the freshness of ingredients combined with their house dressings that set these creations apart. The tomato salad was served with red and golden beets, red onions, basil, and a homemade blue cheese dressing.<br /><br />The soup of the evening was a pureed gazpacho garnis<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURQF99otfbGUfCsy7GTXZyQCUlPiW3iZhRYCJjiCuuaa8q1nwjBwN3NZ3wmiaBKnVYTkuACy5V7lPAVczjKmlXglU7Olew708g6UONRO4X_EjNmcygVmXo9JI-hCW0so1XvXdzeBcSfdp/s1600/IMG_0201.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 190px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURQF99otfbGUfCsy7GTXZyQCUlPiW3iZhRYCJjiCuuaa8q1nwjBwN3NZ3wmiaBKnVYTkuACy5V7lPAVczjKmlXglU7Olew708g6UONRO4X_EjNmcygVmXo9JI-hCW0so1XvXdzeBcSfdp/s200/IMG_0201.JPG" alt="" id="BLOGGER_PHOTO_ID_5511384210811338546" border="0" /></a>hed with homemade croutons, crispy salami, and a poached egg. Not only was this completely clever, but it was delicious. We rounded out the evening with their bouillabaisse which was served with just about every kind of seafood you can imagine in a light broth with fennel. Again, a traditional dish, but unlike most bouillabaisses which are heavy, this was prepared in such a unique, delicate way. And, of course,<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE26bRQkn-eB66r-7R0vkS_evuly90ZS2hKP5tDuz5z8ltw9ha4hJu_z-j3KkD0ZjEiSd8WvmPaVkrVhZLNVEFzBNE-6x1w68C6nHjMhTcXZzCxpnmBQ0OM0SOIu0j7Je0TYeeQeIMR1aJ/s1600/IMG_0202.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE26bRQkn-eB66r-7R0vkS_evuly90ZS2hKP5tDuz5z8ltw9ha4hJu_z-j3KkD0ZjEiSd8WvmPaVkrVhZLNVEFzBNE-6x1w68C6nHjMhTcXZzCxpnmBQ0OM0SOIu0j7Je0TYeeQeIMR1aJ/s200/IMG_0202.JPG" alt="" id="BLOGGER_PHOTO_ID_5511384837083828386" border="0" /></a> at the end of the night, there was no way to pass up on dessert. We went with their signature chocolate and caramel tart. I really hope and believe this is one of the few constants on the menu. While the two layers of chocolate were divine, it was the layer of homemade, soft caramel in the middle that completely wowed me. The sea salt sprinkled on top made it harder and harder to resist another bite.<br /><br />Well, that wasn't so bad after all! My only difficulty now seems to be knowing where to end. I think I will just go back to daydreaming about last week's meal at Marlow & Sons. That seemed to keep my fingers from typing...<br /><br /><span style="text-decoration: underline;"><a href="http://www.urbanspoon.com/r/3/33709/restaurant/New-York/Williamsburg/Marlow-Sons-Brooklyn"><img alt="Marlow & Sons on Urbanspoon" src="http://www.urbanspoon.com/b/link/33709/minilink.gif" style="border: medium none; width: 130px; height: 36px;" /></a></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QQPdUnGSqmFRuD9MJp2O8geaFFRFEDqyKckRSEMUw4btY2aF_FTcY5vW7a9zfkbYRiqHSM4zuib4V3S_bHSjhxAgVr6cI2OemSLIaRKpuzGVhBkNhuLmzJIGZGQUDMzEkFVQ07xKXn91/s1600/IMG_0192.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 149px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QQPdUnGSqmFRuD9MJp2O8geaFFRFEDqyKckRSEMUw4btY2aF_FTcY5vW7a9zfkbYRiqHSM4zuib4V3S_bHSjhxAgVr6cI2OemSLIaRKpuzGVhBkNhuLmzJIGZGQUDMzEkFVQ07xKXn91/s320/IMG_0192.JPG" alt="" id="BLOGGER_PHOTO_ID_5511365843341612962" border="0" /></a><span style="font-weight: bold;">Marlo</span><span style="font-weight: bold;">w & Sons</span><br />81 Broadway<br />Brooklyn, New York 11211<br />(718) 384-1441<br /><a style="color: rgb(0, 102, 0);" href="http://marlowandsons.com/">website</a><br /><span style="color: rgb(102, 102, 204); font-weight: bold;">FOO</span><span style="color: rgb(102, 102, 204); font-weight: bold;">D R</span><span style="color: rgb(102, 102, 204); font-weight: bold;">A</span><span style="color: rgb(102, 102, 204); font-weight: bold;">TING (Out of 5):</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpsPeilLnQ6RVsGBwvjoEG8sRFOnTgjUJzmrIg1M7ggkfpl6FYY2v7RECQEKbFnasBe8c0p76bkk5SkZyTkQiweWfYR9GHbFCZzhIKVxq4ae9FGtVUuq96ucM5evAyub5M-_AKXC8EFBG/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpsPeilLnQ6RVsGBwvjoEG8sRFOnTgjUJzmrIg1M7ggkfpl6FYY2v7RECQEKbFnasBe8c0p76bkk5SkZyTkQiweWfYR9GHbFCZzhIKVxq4ae9FGtVUuq96ucM5evAyub5M-_AKXC8EFBG/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5511365246848186066" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpsPeilLnQ6RVsGBwvjoEG8sRFOnTgjUJzmrIg1M7ggkfpl6FYY2v7RECQEKbFnasBe8c0p76bkk5SkZyTkQiweWfYR9GHbFCZzhIKVxq4ae9FGtVUuq96ucM5evAyub5M-_AKXC8EFBG/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpsPeilLnQ6RVsGBwvjoEG8sRFOnTgjUJzmrIg1M7ggkfpl6FYY2v7RECQEKbFnasBe8c0p76bkk5SkZyTkQiweWfYR9GHbFCZzhIKVxq4ae9FGtVUuq96ucM5evAyub5M-_AKXC8EFBG/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5511365246848186066" border="0" /></a><a style="color: rgb(102, 102, 204); font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpsPeilLnQ6RVsGBwvjoEG8sRFOnTgjUJzmrIg1M7ggkfpl6FYY2v7RECQEKbFnasBe8c0p76bkk5SkZyTkQiweWfYR9GHbFCZzhIKVxq4ae9FGtVUuq96ucM5evAyub5M-_AKXC8EFBG/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpsPeilLnQ6RVsGBwvjoEG8sRFOnTgjUJzmrIg1M7ggkfpl6FYY2v7RECQEKbFnasBe8c0p76bkk5SkZyTkQiweWfYR9GHbFCZzhIKVxq4ae9FGtVUuq96ucM5evAyub5M-_AKXC8EFBG/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5511365246848186066" border="0" /></a><a style="color: rgb(102, 102, 204); font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpsPeilLnQ6RVsGBwvjoEG8sRFOnTgjUJzmrIg1M7ggkfpl6FYY2v7RECQEKbFnasBe8c0p76bkk5SkZyTkQiweWfYR9GHbFCZzhIKVxq4ae9FGtVUuq96ucM5evAyub5M-_AKXC8EFBG/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpsPeilLnQ6RVsGBwvjoEG8sRFOnTgjUJzmrIg1M7ggkfpl6FYY2v7RECQEKbFnasBe8c0p76bkk5SkZyTkQiweWfYR9GHbFCZzhIKVxq4ae9FGtVUuq96ucM5evAyub5M-_AKXC8EFBG/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5511365246848186066" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com4tag:blogger.com,1999:blog-8914834273509784733.post-81488377683615463092010-08-17T21:19:00.014-04:002011-04-28T16:38:24.758-04:00BogotaMy excitement after discovering an ideal restaurant for groups in New York will never get old. It would be one thing if these sorts of discoveries were a regular occurrence. However, given the number of occasions we all eat out in large groups, they are never as easy to come by as we all would like. I know I just recently preached a similar tale back in the winter as I shared my wonderful group dining experience at <a href="http://thehungryroach.blogspot.com/2010/03/barbossa.html">Barbossa </a>with you. But, it's true. The options for eating out in large groups that actually leave you in a festive mood are few and far between. And if it always takes me over six months to find another gem, well then, point proven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-zeF3DD2vHfhVPYNIYYTaSGtBa8UbgQVtsxehKOpARATG322Gd4Eo48Qp6R3f17SSTm9AR8hv08E_Kg4H9QfvR0WcQCZ0Dk38DdMS8QROdicr_AXD46wBp7nGdLi8koxl6qms8duSkCm/s1600/IMG_0045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 368px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-zeF3DD2vHfhVPYNIYYTaSGtBa8UbgQVtsxehKOpARATG322Gd4Eo48Qp6R3f17SSTm9AR8hv08E_Kg4H9QfvR0WcQCZ0Dk38DdMS8QROdicr_AXD46wBp7nGdLi8koxl6qms8duSkCm/s400/IMG_0045.JPG" alt="" id="BLOGGER_PHOTO_ID_5506541231042036370" border="0" /></a><br />Bogota, my latest group dining finding located in Brooklyn's Park Slope, is hardly new to the scene. Open for over five years now, it has been satisfying diners looking for a celebratory atmosphere and authentic Latin cuisine for many years. I will start to blame my full-time residency in Manhattan as the reason it has taken me so long to happen upon this spot. However, there is really no excuse as its constantly packed dining room on even a Monday night indicates Bogota is more than just a neighborhood joint. There are unbeatable specials nearly every night of the week that keep the regulars and attract those from afar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZ0lNisWM4mDfYHNDAUpDRfwRwvAcTFMSYG9Kil_d54lU-3yhYDkV6eG5QWpjz6lRC6_zhMksDA9sj37LheoVJNoAQmdi1H9oaF-GWfNYk4PbxHx8SmcClkEFdVGT4Iz0vAKGHGoQRYc4/s1600/IMG_0047.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 368px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZ0lNisWM4mDfYHNDAUpDRfwRwvAcTFMSYG9Kil_d54lU-3yhYDkV6eG5QWpjz6lRC6_zhMksDA9sj37LheoVJNoAQmdi1H9oaF-GWfNYk4PbxHx8SmcClkEFdVGT4Iz0vAKGHGoQRYc4/s400/IMG_0047.JPG" alt="" id="BLOGGER_PHOTO_ID_5506541247429379570" border="0" /></a><br />And no matter the night of the week you end up here, I guarantee it will be hard to pass up on the pitchers of mojitos or other mixed drinks. With a bar full of infused liquors such as jalapeno tequila or black cherry gin, the greatest challenge of the night will be deciding how to satisfy your thirst. No matter your choice, it will pair perfectly with the plantain chips and homemade pico de gallo served at every table. You may also have a hard time deciding on the rest of your meal since the many options are so appealing. Whatever you choose or even as you choose, I highly recommend ordering an empanada sampler. This allows a sampling of four made with either Colombia cornmeal or Argentinian wheat. My favorites of the former was the chicken and potato and of the latter was the beef picadillo with chipotle tomato sauce. For vegetarians, the black bean and feta as well as the goat cheese with queso blanco are excellent options. You will also find other great sharing options in arepas, chips, quesadillas, and patacones sections.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFGc0F2_zHkmzCpvIsdHsFskZSxrQrGROIP1W041BkpUWG-jPNfHU4nQGbHDs8-Nm4pf68N8R32rTUhajHnNJzoUpbZ-ugY3TACxWhpgtFlgVOuxtJopD0Rien8R6NMpgB4_uqet5bcB6/s1600/IMG_0049.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 344px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFGc0F2_zHkmzCpvIsdHsFskZSxrQrGROIP1W041BkpUWG-jPNfHU4nQGbHDs8-Nm4pf68N8R32rTUhajHnNJzoUpbZ-ugY3TACxWhpgtFlgVOuxtJopD0Rien8R6NMpgB4_uqet5bcB6/s400/IMG_0049.JPG" alt="" id="BLOGGER_PHOTO_ID_5506542194246792898" border="0" /></a><br />For main courses, options range from large soups and salads to sandwiches and main dishes. Whatever your Latin craving may<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN74vt5gBWCcNwlqy23nxJeYsNobOfmFjdC2u47wAz0kdu5h8De990EAUEf7TRAD4hXGzKLW66SkuDSDgamJHZ8nqJe3jejuQISmWz6cm12-ufYtHgQNU9YueEUSBr9KKqfNMCzcmc3lZQ/s1600/IMG_0052.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 161px; height: 128px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN74vt5gBWCcNwlqy23nxJeYsNobOfmFjdC2u47wAz0kdu5h8De990EAUEf7TRAD4hXGzKLW66SkuDSDgamJHZ8nqJe3jejuQISmWz6cm12-ufYtHgQNU9YueEUSBr9KKqfNMCzcmc3lZQ/s400/IMG_0052.JPG" alt="" id="BLOGGER_PHOTO_ID_5506542876863533570" border="0" /></a> be, it can certainly be satisfied. I highly recommend the tortilla soup and it is quite a filling option. The soup is made with chicken, spicy chipotle broth, tortilla strips, avocado, sour cream, jack cheese, and cilantro. This hearty dish has the perfect combination of heat and fresh flavors. Depending on your mood, you can choose from beef, pork, poultry, seafood and vegetarian main courses - all to be accompanied by your choice of sides. My favorite is the jalapeno grilled <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nT3hNiAMp6OK3ut9PbCsrxdodCsgOqVeBUlvw1Bq_IKo1gzb_xwZnRAC6PAh7W5J1M59XnkrPAvjxBme1jGVbfJNvmKrhTGWNmpfAuI43Fp_lFJTuszkPZ5SIRGgey07FRznMoMERZ8R/s1600/IMG_0051.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 156px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nT3hNiAMp6OK3ut9PbCsrxdodCsgOqVeBUlvw1Bq_IKo1gzb_xwZnRAC6PAh7W5J1M59XnkrPAvjxBme1jGVbfJNvmKrhTGWNmpfAuI43Fp_lFJTuszkPZ5SIRGgey07FRznMoMERZ8R/s320/IMG_0051.JPG" alt="" id="BLOGGER_PHOTO_ID_5506543453749657122" border="0" /></a>catfish served with jalapeno marinade, fruit salsa, and tartar sauce with the sides of gallo pinto (sauteed black beans, white rice, cilantro, and onions) and vinegar based red cabbage salad. Both paired perfectly with the fish. Although I imagine they would do so next to skirt steak chimichurri, chicken mole, or any other hearty dish served.<br /><br />It is amazing that one restaurant covers so much ground with one simple kitchen. There is no doubt that here you will find your favorites from both Central and South America and done so quite authentically. Although, I have to admit I am speaking from what I can only imagine to be authentic as I have yet to visit this part of the world. In my imagined Latin culture, I also envision group outings to be more than a regular occurrence. How could they not be in a land with such festive cuisine? In proclaiming such praise for this Brooklyn group dining find, I believe I've found the perfect opportunity for me to verify the authenticity of Bogota's food and setting. Looks like it is time for an adventure to Latin America! Until then, I stand by this recommendation on completely solid ground.<br /><br /><br /><a href="http://www.urbanspoon.com/r/3/22621/restaurant/New-York/Park-Slope/Bogota-Latin-Bistro-Brooklyn"><img alt="Bogotá Latin Bistro on Urbanspoon" src="http://www.urbanspoon.com/b/link/22621/minilink.gif" style="border: medium none; width: 130px; height: 36px;" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiHgWKEmwhvFsVOJQtD91sC0wGeZrTN1UEcwuZ854JRus6Xg1MdmFycwQXgR8eW4dl9Lwh0bRJLxbC9cAw7dRO8wDjISl-I8bz2JzRQ_rIE0fzxGRkVqVi-az2rtvdbftdtrBmsVuiMmd/s1600/IMG_0043.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 159px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiHgWKEmwhvFsVOJQtD91sC0wGeZrTN1UEcwuZ854JRus6Xg1MdmFycwQXgR8eW4dl9Lwh0bRJLxbC9cAw7dRO8wDjISl-I8bz2JzRQ_rIE0fzxGRkVqVi-az2rtvdbftdtrBmsVuiMmd/s320/IMG_0043.JPG" alt="" id="BLOGGER_PHOTO_ID_5506539763386267570" border="0" /></a><br /><span style="font-weight: bold;">Bogota La</span><span style="font-weight: bold;">tin Bistro</span><br />141 Fifth Avenue<br />(Park Slope) Brooklyn, New York 11217<br />(718) 230-3805<br /><a style="color: rgb(204, 102, 0); font-weight: bold;" href="http://www.bogotabistro.com/">website</a><br /><span style="font-weight: bold; color: rgb(102, 51, 255);">FOO</span><span style="font-weight: bold; color: rgb(102, 51, 255);">D </span><span style="font-weight: bold; color: rgb(102, 51, 255);">RAT</span><span style="font-weight: bold; color: rgb(102, 51, 255);">ING (Out of 5</span><span style="font-weight: bold; color: rgb(102, 51, 255);">):</span><br /><span style="font-weight: bold; color: rgb(102, 51, 255);"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgeyKiSrFOUpVc3xl89MtCcDBg3a94rN5XUo-b7FWfdcqJMiqR4pKv6lt0FlluI-TglNYPZiirSjDhFSVfx8soi1lGHBFaS9V9VnJ-xQtys_TFNe8KCcFUQNSCMNvYjIWJWr3dfxyqyVV/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgeyKiSrFOUpVc3xl89MtCcDBg3a94rN5XUo-b7FWfdcqJMiqR4pKv6lt0FlluI-TglNYPZiirSjDhFSVfx8soi1lGHBFaS9V9VnJ-xQtys_TFNe8KCcFUQNSCMNvYjIWJWr3dfxyqyVV/s400/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5506538973610487490" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgeyKiSrFOUpVc3xl89MtCcDBg3a94rN5XUo-b7FWfdcqJMiqR4pKv6lt0FlluI-TglNYPZiirSjDhFSVfx8soi1lGHBFaS9V9VnJ-xQtys_TFNe8KCcFUQNSCMNvYjIWJWr3dfxyqyVV/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgeyKiSrFOUpVc3xl89MtCcDBg3a94rN5XUo-b7FWfdcqJMiqR4pKv6lt0FlluI-TglNYPZiirSjDhFSVfx8soi1lGHBFaS9V9VnJ-xQtys_TFNe8KCcFUQNSCMNvYjIWJWr3dfxyqyVV/s400/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5506538973610487490" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgeyKiSrFOUpVc3xl89MtCcDBg3a94rN5XUo-b7FWfdcqJMiqR4pKv6lt0FlluI-TglNYPZiirSjDhFSVfx8soi1lGHBFaS9V9VnJ-xQtys_TFNe8KCcFUQNSCMNvYjIWJWr3dfxyqyVV/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgeyKiSrFOUpVc3xl89MtCcDBg3a94rN5XUo-b7FWfdcqJMiqR4pKv6lt0FlluI-TglNYPZiirSjDhFSVfx8soi1lGHBFaS9V9VnJ-xQtys_TFNe8KCcFUQNSCMNvYjIWJWr3dfxyqyVV/s400/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5506538973610487490" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com3tag:blogger.com,1999:blog-8914834273509784733.post-91079995670978737762010-08-02T21:16:00.007-04:002010-08-31T16:29:10.119-04:00Salumè<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6m6hUE38PCHiUin7MCz5fP8PxUhFl-lqnajN5TYtsxtrPKKAzn2tt8uJ5midiwUQB_QlfBI2nzls8C3aqxCb6yLPpsWMjz1WPUIY-CALawcV_bJ6QOirFPQVBzKc6NC81VuV8GQTdwPso/s1600/IMG_0059.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 378px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6m6hUE38PCHiUin7MCz5fP8PxUhFl-lqnajN5TYtsxtrPKKAzn2tt8uJ5midiwUQB_QlfBI2nzls8C3aqxCb6yLPpsWMjz1WPUIY-CALawcV_bJ6QOirFPQVBzKc6NC81VuV8GQTdwPso/s400/IMG_0059.JPG" alt="" id="BLOGGER_PHOTO_ID_5500995665021709650" border="0" /></a>Why isn't my office in Soho? Why aren't we in Morningside Heights right now? How is everything so delicious? Those were the exact thoughts continuously running through my mind as I devoured every morsel of panino set in front of me at Salumè last week. For those of you who do work in Soho, Nolita, Tribeca, Greenwich village or even Midtown (honestly, I would hop on that subway if I were you), your lunch world has just been turned upside down - and I mean, in the best of ways. I have already plotted in my mind the evenings that I will make a dinner detour to Soho prior to its 8 pm closing for even just one bite of a Salumè panino. Weekend shopping trips downtown just reached a whole new level of appeal as a lunch stop here will be well worth facing the packed streets. This place is the real deal. So whether or not you have any business being in Soho around lunchtime, you better start making it your business.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Z5uWtR3vMX0bgwyMnj5Hg7YMirszz1CvxOP4SpxUEEHT78NiFG0X-XwMX9nFuKXVeZ1u6hctpBoV1E-mIafKAp93yJEo2L5wqOJi2T3wJw_iMFcjE8vIc5oI5X-vHwn5u5VOGDq6aOFQ/s1600/IMG_0062.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 370px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Z5uWtR3vMX0bgwyMnj5Hg7YMirszz1CvxOP4SpxUEEHT78NiFG0X-XwMX9nFuKXVeZ1u6hctpBoV1E-mIafKAp93yJEo2L5wqOJi2T3wJw_iMFcjE8vIc5oI5X-vHwn5u5VOGDq6aOFQ/s400/IMG_0062.JPG" alt="" id="BLOGGER_PHOTO_ID_5500995678238381154" border="0" /></a><br />After just one evening spent inside this salumeria, I immediately realized that there is no secret behind its success. This is simply a restaurant full of Italian heart and soul - and that comes directly from its Milanese owner Michele Colombo. He has truly taken it upon himself to bring an authentic taste of Italy straight to New York City. And while last week in my post I clarified the use of the French word <span style="font-style: italic;">tartine</span>, this week I will most proudly clarify the Italian term <span style="font-style: italic;">panini</span>. First of all, and I am just as guilty of this misconception as the next American, panini is the plural and panino is actually the singular. Little did I know that I was so often referencing eating several Italian sandwiches in one sitting. And after eating here that could actually become a regular occurrence. But, what Salumè taught me that was even more astonishing is that the traditional Italian panino is NOT pressed. Pressing, in fact, will actually destroy the intended flavor combinations which is a true waste and even insult when serving the finest of ingredients.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LGiE6Oxkzj5ThjCKfXRIUpngo1jFtdGHk5-LqF0QFgD18tZrdg20ZS4f6bckFqCGFTHMQUWchnWVb8qlvVgxBUGiDRrto0XwL0nRfeLOaACGxpivZL2s95ypWbmbkuYWnY21nqB45iEZ/s1600/IMG_0065.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 366px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LGiE6Oxkzj5ThjCKfXRIUpngo1jFtdGHk5-LqF0QFgD18tZrdg20ZS4f6bckFqCGFTHMQUWchnWVb8qlvVgxBUGiDRrto0XwL0nRfeLOaACGxpivZL2s95ypWbmbkuYWnY21nqB45iEZ/s400/IMG_0065.JPG" alt="" id="BLOGGER_PHOTO_ID_5500995687133960962" border="0" /></a><br />And so Salumè prides itself in serving top quality products and does so with the proper care. All meats here are sliced to order right before your eyes - guaranteeing that when you are served, your sandwich is in its best possible state. After your first bite, you will not need any convincing of this. Not only are the meats of excellent caliber, but the cheeses are held to the very same standard. It's as if the bread was perfectly designed to hold the amount of ingredients that they serve you - oh wait, it was! While the bread is made out of shop, Salumè has managed to create it's very own roll with Eli's Bakery. With such high quality all around, it is amazing to see that the prices are actually comparable to those at your mediocre, local cured meat shop.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLb6cJLJhEbUs_ohrD3qpYZ14Jp1UNdGnuyTy1pdzDtzx4aP_Mm6VLotdcpnQw1OzsbKI80303l7zsNx4C-zDaIVO_OBBKLUp4VaRoYoz3AQP814G-nOIKA9cTRS2WFjUIo3TJt24Qsvjv/s1600/IMG_0063.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 370px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLb6cJLJhEbUs_ohrD3qpYZ14Jp1UNdGnuyTy1pdzDtzx4aP_Mm6VLotdcpnQw1OzsbKI80303l7zsNx4C-zDaIVO_OBBKLUp4VaRoYoz3AQP814G-nOIKA9cTRS2WFjUIo3TJt24Qsvjv/s400/IMG_0063.JPG" alt="" id="BLOGGER_PHOTO_ID_5500995694230412098" border="0" /></a><br />I am 100% confident in stating that I do not think you can go wrong here - well, as long as you like meat. They do have vegetarian options, and I imagine those to be excellent as well - but I will only stick to imagining that. We all know how I work and with fine meats before me, the carnivore within cannot hold back. My absolute favorite panino, and I believe it is already the most popular, is the Langhirano - parma prosciutto, buffalo mozzarella, tomato, and extra virgin olive oil. This is certainly one of the most traditional Italian panino combinations and they truly nail it here. The meat and cheese are out of this world. I imagine that I will start repeating myself as I go through each of the sandwiches - gushing about how much I love them and what amazing quality the meat and cheese are. And so, I will spare you the repetition. Instead, I will mention my second favorite - the Bologna made with mortadella, emmenthal, arugula, and mustard. The addition of arugula sells me every time. And then there was the Valtellina - bresaola, brie, sliced lemon and pepper. I loved this simple, yet unique combination of ingredients.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHp6zgtBzkFqGSfd-j52tGOH8t0XYNpC8HANFBh8B1FflDJglvejygSIDqo1zwJMidHNH5yZjkumFDc_PUHAkA07P6ouDg2jdM9JR7W8K9mvBwzRa7gARY5GrJgK71U99WqxrZkRmR5-l/s1600/IMG_0061.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 363px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHp6zgtBzkFqGSfd-j52tGOH8t0XYNpC8HANFBh8B1FflDJglvejygSIDqo1zwJMidHNH5yZjkumFDc_PUHAkA07P6ouDg2jdM9JR7W8K9mvBwzRa7gARY5GrJgK71U99WqxrZkRmR5-l/s400/IMG_0061.JPG" alt="" id="BLOGGER_PHOTO_ID_5500998917497066658" border="0" /></a><br />So it's ok to admit it. Before reading this, you thought panini was singular and always pressed. I certainly did before last week. But, that's really just another reason why I love food. One minute you are learning from it, the next you are oohing and ahhing over its remarkable flavors. If you can't get to a culture, food will always be the next best way to get a taste of it. It won't be long before Italian professors and their students are lined up at the door of Salumè. Italian has always been next on my list for languages to learn. Come registration this fall, that just might be my ticket to regular lunches down in soho!<br /><br /><a href="http://www.urbanspoon.com/r/3/1527062/restaurant/Soho/Salume-New-York"><img alt="Salumè on Urbanspoon" src="http://www.urbanspoon.com/b/link/1527062/minilink.gif" style="border: medium none; width: 130px; height: 36px;" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU2hYoKt8Zrdt7jr7e_ZSp2m7WeJrF1G0ibpHu7VX0TpUrjHwLS6baRPE1yObR9eUCcI6cXDD78oSTB4R1igyxu5Mq2soLNHySRbuinYvpQnFdwvuZshtBfcN_Vgp0tlwsisndA6ymLJF/s1600/IMG_0056.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 134px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU2hYoKt8Zrdt7jr7e_ZSp2m7WeJrF1G0ibpHu7VX0TpUrjHwLS6baRPE1yObR9eUCcI6cXDD78oSTB4R1igyxu5Mq2soLNHySRbuinYvpQnFdwvuZshtBfcN_Vgp0tlwsisndA6ymLJF/s320/IMG_0056.JPG" alt="" id="BLOGGER_PHOTO_ID_5500992797559604930" border="0" /></a><br /><span style="font-weight: bold;">Salum</span><span style="font-weight: bold;" class="hb"><span email="panini@salumenewyork.com" class="g2">è</span></span><br />330 West Broadway<br />New York, New York 10013<br />(212) 226-8111<br /><a style="color: rgb(153, 0, 0); font-weight: bold;" href="http://www.salumenewyork.com/">website</a><span style="font-weight: bold; color: rgb(102, 102, 204);"><br />FOOD RATI</span><span style="font-weight: bold; color: rgb(102, 102, 204);">NG (Out of 5):</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ2ovyefN-SbkfDc3U3Yg8IpU_FAstF5N6gEGR3UWZCNRThaCodqF48jvbDEk9qCFgKKd88SWcxLHGakY4adxPKoG-VTc6T3lKd01xXHLJPr55p9tL0UPFyLQOkNmQAvD_0eynk0YluWi/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ2ovyefN-SbkfDc3U3Yg8IpU_FAstF5N6gEGR3UWZCNRThaCodqF48jvbDEk9qCFgKKd88SWcxLHGakY4adxPKoG-VTc6T3lKd01xXHLJPr55p9tL0UPFyLQOkNmQAvD_0eynk0YluWi/s320/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5500992788835120370" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ2ovyefN-SbkfDc3U3Yg8IpU_FAstF5N6gEGR3UWZCNRThaCodqF48jvbDEk9qCFgKKd88SWcxLHGakY4adxPKoG-VTc6T3lKd01xXHLJPr55p9tL0UPFyLQOkNmQAvD_0eynk0YluWi/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ2ovyefN-SbkfDc3U3Yg8IpU_FAstF5N6gEGR3UWZCNRThaCodqF48jvbDEk9qCFgKKd88SWcxLHGakY4adxPKoG-VTc6T3lKd01xXHLJPr55p9tL0UPFyLQOkNmQAvD_0eynk0YluWi/s320/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5500992788835120370" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ2ovyefN-SbkfDc3U3Yg8IpU_FAstF5N6gEGR3UWZCNRThaCodqF48jvbDEk9qCFgKKd88SWcxLHGakY4adxPKoG-VTc6T3lKd01xXHLJPr55p9tL0UPFyLQOkNmQAvD_0eynk0YluWi/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ2ovyefN-SbkfDc3U3Yg8IpU_FAstF5N6gEGR3UWZCNRThaCodqF48jvbDEk9qCFgKKd88SWcxLHGakY4adxPKoG-VTc6T3lKd01xXHLJPr55p9tL0UPFyLQOkNmQAvD_0eynk0YluWi/s320/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5500992788835120370" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ2ovyefN-SbkfDc3U3Yg8IpU_FAstF5N6gEGR3UWZCNRThaCodqF48jvbDEk9qCFgKKd88SWcxLHGakY4adxPKoG-VTc6T3lKd01xXHLJPr55p9tL0UPFyLQOkNmQAvD_0eynk0YluWi/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQ2ovyefN-SbkfDc3U3Yg8IpU_FAstF5N6gEGR3UWZCNRThaCodqF48jvbDEk9qCFgKKd88SWcxLHGakY4adxPKoG-VTc6T3lKd01xXHLJPr55p9tL0UPFyLQOkNmQAvD_0eynk0YluWi/s320/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5500992788835120370" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com6tag:blogger.com,1999:blog-8914834273509784733.post-4526972926024629122010-07-25T21:39:00.003-04:002010-08-31T16:30:01.327-04:00TartineryAlthough it doesn't sound it, the word <span style="font-style: italic;">tartine</span> can often be quite foreign and confusing for Americans. However, it is simply yet another example of a single French word that encompasses several American ones. While my all time favorite word like this is "flaner" (to wander aimlessly), tartine is right up there with it as it describes an excellent culinary concept - the open-faced sandwich. Leave it to the French to knock off that extra slice of bread, improving both presentation and calorie intake. Is it really still any wonder why <span style="font-style: italic;">French Women Don't Get Fat</span>?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsL2w3DYv_OnVINDXsGQO34KZNhuygEWFX0FfXqFbjOYObo5D5EHAslqWyQxArcL3ArXk7w3hnhONcftRji3gM2O2oAHUP15hJplrVNkwRCbioHuj2itlB_0Iza7NRtoiXScnjBr5ESb6/s1600/IMG_0033.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 375px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsL2w3DYv_OnVINDXsGQO34KZNhuygEWFX0FfXqFbjOYObo5D5EHAslqWyQxArcL3ArXk7w3hnhONcftRji3gM2O2oAHUP15hJplrVNkwRCbioHuj2itlB_0Iza7NRtoiXScnjBr5ESb6/s400/IMG_0033.JPG" alt="" id="BLOGGER_PHOTO_ID_5498024578434628738" border="0" /></a><br />My love of sandwiches and anything French is no secret. And so the opening of Tartinery in Nolita caught my attention immediately. One aspect I liked most was knowing that this restaurant was set up for both lunch AND dinner. Too often my favorite sandwich spots pack up shop around 7 pm and would never dream of selling alcohol. Tartinery, as with most French establishments, encourages both lingering and the consumption of all kinds of wine and beer. While the setting has a more modern, New York feel, the waitstaff transport you immediately back to France. This is the kind of place that will drive many Americans nuts as they simply let you be. It is actually up to you to let your waiter know when you are ready to order - and when you do, it's almost as if you have interrupted them from their own night out. For those of you who have spent any time in France, you are nodding your head right now, remembering this strange sense of service - and hopefully smiling too as you had quickly learned to almost appreciate this idiosyncrasy. For the others, I do warn, this will be a true test of patience.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNgcji8nLJSrjYZMJLjS2zyIB-uDoshFA4GnPhK88KPkcZi2Du6aLmIk15RxfY_Yv1bNWrvY7N8DiwTaa4RCV4NXv9Udkz3fK6-7wvQthW3HY941DCLVyPsx6FnkxzOMcX1pbHgwKzqQD/s1600/IMG_0042.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 378px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNgcji8nLJSrjYZMJLjS2zyIB-uDoshFA4GnPhK88KPkcZi2Du6aLmIk15RxfY_Yv1bNWrvY7N8DiwTaa4RCV4NXv9Udkz3fK6-7wvQthW3HY941DCLVyPsx6FnkxzOMcX1pbHgwKzqQD/s400/IMG_0042.JPG" alt="" id="BLOGGER_PHOTO_ID_5498024581524924898" border="0" /></a><br />This kind of service is usually excusable as the food delivered to the table makes it well worth the attitude. However, Tartinery still has some work to do in i<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-yEkY1P8DvVsi3yU-d-c24BCSASxinVO7PRPaywHkuK03kY8lMlAu7JKDR98nIX80bew0abAmP1ry69gHcKT8-fLhYDn2vcMRjLPS1axwEoYUqyPec-ie3ACizmSE1Pc_ya_lPjfxcCA/s1600/IMG_0039.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 190px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-yEkY1P8DvVsi3yU-d-c24BCSASxinVO7PRPaywHkuK03kY8lMlAu7JKDR98nIX80bew0abAmP1ry69gHcKT8-fLhYDn2vcMRjLPS1axwEoYUqyPec-ie3ACizmSE1Pc_ya_lPjfxcCA/s320/IMG_0039.JPG" alt="" id="BLOGGER_PHOTO_ID_5498026432703340018" border="0" /></a>ts kitchen to really transport me back to France. While the sandwiches were indeed all open-faced, the large amount of food placed on top brought me right back to America. They do have a wonderful list of sandwich selections with very interesting flavor combinations, but <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ_HlMBZ3-5fxTAlITa0_gxRkGe7UdZm6ehSa5-Zi69p1PTamcEXCM09Ds7EVjskJGEKASh_EEos5K6opCZWsh9ez6LBYiyx7hVnbjRcBOIef3BII7OcTkV3wEJtFPFv2af3omN91hl7R/s1600/IMG_0041.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 134px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ_HlMBZ3-5fxTAlITa0_gxRkGe7UdZm6ehSa5-Zi69p1PTamcEXCM09Ds7EVjskJGEKASh_EEos5K6opCZWsh9ez6LBYiyx7hVnbjRcBOIef3BII7OcTkV3wEJtFPFv2af3omN91hl7R/s320/IMG_0041.JPG" alt="" id="BLOGGER_PHOTO_ID_5498027655188895970" border="0" /></a>I really do believe it would serve them well to offer them with French portions. All of the tartines are served on multi-grain or rustic sourdough Poilane (from the famous French boulanger) and accompanied with a house salad. They cut them up into four portions, so I highly recommend sharing several. My favorite was the roast farm chicken topped with homemade herbed mayo, shaved fennel, and olive oil. This was extremely comforting and nicely balanced. I also really enjoyed the goat cheese tartin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjei86McPuu522UNEKdLBwfPj0n6HJvErdOFg_oeIVr00yLL4c5DKn0ZbsJC4MjZl5ZIZ6x4rJ0OeoV6KjF_Z3wZNk7GV4i-8E3T2vV26MA57ljlWOyuPoVDnnmrut9nSi1bj9K2Cdcgosp/s1600/IMG_0040.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 182px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjei86McPuu522UNEKdLBwfPj0n6HJvErdOFg_oeIVr00yLL4c5DKn0ZbsJC4MjZl5ZIZ6x4rJ0OeoV6KjF_Z3wZNk7GV4i-8E3T2vV26MA57ljlWOyuPoVDnnmrut9nSi1bj9K2Cdcgosp/s320/IMG_0040.JPG" alt="" id="BLOGGER_PHOTO_ID_5498026444292514818" border="0" /></a>e topped with frisee, honey, olive oil, and fresh thyme. Besides overkill on the frisee, the portions actually were appropriate on this sandwich. I was a little disappointed by the Saint Marcellin cheese tartine with bayonne ham, arugula, and olive oil. It would have worked much better had the cheese not been melted into the sandwich (and, of course, with a little less ham).Be sure to ask about the daily specials since there are few other non-tartine items on the menu. We enjoyed a really nice shrimp risotto that was creamy and actually served in a French portion.<br /><br />New York really does need more spots like this. Tartinery is a wonderful restaurant for groups as it is affordable, great for sharing, and actually fairly large once you head downstairs. It is just a shame that a French concept has been so Americanized already. While the waiters know exactly which side of the pond they represent, the kitchen still seems to be in the middle of an identity crisis. I am hopeful that as the chic upstairs bar draws in the crowds the French attitude will start to rule in the back as well. And so as the French say, "bon courage!"<br /><br /><a href="http://www.urbanspoon.com/r/3/1514172/restaurant/Nolita/Tartinery-New-York"><img alt="Tartinery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1514172/minilink.gif" style="border:none;width:130px;height:36px" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbsgRxWhO9vFxIMB11lVoLTwBBN9fEKKZYYT6DQgLoDabiR0f2jn_JHH87vte6xXEoi2G1-VaJYu3jCUj13xkYcsvcv6OHkApAbGq2CBfZj7EQ5sz4IrSMyrEJ3KAlqQAyFHCBHnqjf44/s1600/IMG_0032.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 159px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbsgRxWhO9vFxIMB11lVoLTwBBN9fEKKZYYT6DQgLoDabiR0f2jn_JHH87vte6xXEoi2G1-VaJYu3jCUj13xkYcsvcv6OHkApAbGq2CBfZj7EQ5sz4IrSMyrEJ3KAlqQAyFHCBHnqjf44/s200/IMG_0032.JPG" alt="" id="BLOGGER_PHOTO_ID_5497840095466410194" border="0" /></a><br /><span style="font-weight: bold;">Tartiner</span><span style="font-weight: bold;">y</span><br />209 Mulberry Street<br />New York, NY 10012<br />(212) 300-5838<br /><a href="http://www.tartinery.com/">website</a><br /><span style="font-weight: bold; color: rgb(102, 51, 255);">FO</span><span style="font-weight: bold; color: rgb(102, 51, 255);">O</span><span style="font-weight: bold; color: rgb(102, 51, 255);">D RATIN</span><span style="font-weight: bold; color: rgb(102, 51, 255);">G (</span><span style="font-weight: bold; color: rgb(102, 51, 255);">Out of 5):<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqiiZwREXQm4K0-7H5QBp1MEQcOOhiGxW2rMcEZpkCNEA6n_c8Ec73lBYY72KZqkU88HkauJ1nu1jqa-3HKIKvY2tMWhc5ULmf6MErGLmqtsd7bA5ZTMqesLdkgJXIs9TOSu1zk0Oenul1/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqiiZwREXQm4K0-7H5QBp1MEQcOOhiGxW2rMcEZpkCNEA6n_c8Ec73lBYY72KZqkU88HkauJ1nu1jqa-3HKIKvY2tMWhc5ULmf6MErGLmqtsd7bA5ZTMqesLdkgJXIs9TOSu1zk0Oenul1/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5497834469810393554" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com3tag:blogger.com,1999:blog-8914834273509784733.post-62314068525711244852010-07-19T16:34:00.016-04:002010-08-31T16:30:48.993-04:00Mermaid Oyster BarIn recent years, lobster rolls have been the center of attention for seafood delicacies in New York City. And this trend has<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7olbCUkF7Kd8KUGwDKeGLGJTK5eBlik9n3kTAAKn_HVqrnsKlog_UFfRsPteBrnayCAoo4Pfjf_n5OP9qyWYDiXNUXSk-WcZF5F0ujLDzV9UBEsBBm_C0fmWPClo_9PZAHQ-qhG8jViFd/s1600/mermaid.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 160px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7olbCUkF7Kd8KUGwDKeGLGJTK5eBlik9n3kTAAKn_HVqrnsKlog_UFfRsPteBrnayCAoo4Pfjf_n5OP9qyWYDiXNUXSk-WcZF5F0ujLDzV9UBEsBBm_C0fmWPClo_9PZAHQ-qhG8jViFd/s320/mermaid.jpg" alt="" id="BLOGGER_PHOTO_ID_5495754457268265538" border="0" /></a> certainly not died down in the epic, hot summer of 2010. It was just last month that <a href="http://blogs.wsj.com/metropolis/2010/06/09/lukes-lobster-declared-nycs-top-lobster-roll/">Tasting Table</a> declared Luke's Lobster to be the best roll in town. While these delicious sandwiches definitely succeed in having the ocean meet the city, I can only have one every so often. Lobster will always be my favorite food, but probably because it is not an everyday affair. In the summer, I need and crave seafood - but lobster will only satisfy a portion of those needs. Oysters, on the other hand, could certainly become a more regular habit. I have recently found myself seeking out the best, freshest locations for my new favorite seafood delicacy.<br /><br />The Mermaid Inn has always been known for it's amazing seafood selection - and actually, their lobster roll. Don't get me wrong, theirs continue to be delicious and one of my first stops for the famous sandwich. But, it's Mermaid Oyster Bar that recently opened in the west village that has now caught my attention. I have always been a fan of anything Mermaid Inn and hearing about the focal point of their new spot had me at oyster. Minus the outdoor space, the setting is similar (although smaller) to its other locations - a whitewashed, wooden interior creating a laid-back atmosphere. I have a feeling no matter the time of year you are sitting in here, you will actually always feel some sense of summer.<br /><br /><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzgiwFi0Zo_qWjvd3tFmTbHcKFDDBzjZUl7M3TlxXunhsRc-UulOnoKRF4sOoaxGOZ7hfqy2-9uVEIAUxrZqokTCIwHg46BPQFj8VPcqZcfssb8LRYiUPs6cR8J5UAmskpKCG355NT2mo/s1600/raw+o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 337px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzgiwFi0Zo_qWjvd3tFmTbHcKFDDBzjZUl7M3TlxXunhsRc-UulOnoKRF4sOoaxGOZ7hfqy2-9uVEIAUxrZqokTCIwHg46BPQFj8VPcqZcfssb8LRYiUPs6cR8J5UAmskpKCG355NT2mo/s320/raw+o.jpg" alt="" id="BLOGGER_PHOTO_ID_5495756044319266610" border="0" /></a><br />And their selection of raw oysters from both coasts is perfect for someone like me - a medium sized list with actual descriptions of the oysters. As much as I could try to pretend like I have already become an oyster connaisseur, I won't even begin. I do know it when I like them - and the ones at Mermaid Oyster Bar were all entirely fresh and delicious. I am a big fan of the Fanny Bays from Vancouver, described as "plump with<img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 171px; height: 128px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGVM1BqkoP38suHKGKaxX1hIPHs0h5NaGwBjN6yaGwX3h9OgR59Ttn3JQLSHd0_Gpd2pptacv4mVfnjCy1D7Ch3Ru7vlIuT6LoLMdC-wQq2n9pr2MRvLgXY398YGzwxvbCSr5vrGSnurG/s320/fried+o.jpg" alt="" id="BLOGGER_PHOTO_ID_5495755689325021938" border="0" /> cucumbery sweetness." Also from the west coast, the Kumamotos, "melony-sweet, plump, creamy," were so full of flavor that I didn't even touch the mignonette sauce. The crisp, refreshing Pemaquids from Maine, "bois salinity, icy waters," truly tasted as though they had just come out of the water. When oysters are this good, I have a hard time not ordering them in all shapes and forms. We also inhaled a delicious plate of fried oysters on a bed of sauteed spinach served with tartar sauce. </div><div><br /></div><div>For another extremely refreshing dish, I highly recommend the local fluke ceviche. The fish is marinated in ground chilis, ginger, and a 3 crab sauce. The flavors are excellent and betw<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg8oFYenXvz2_uXYqw540ptuxxqQLq8hRiQcwK-Buziw3PyzcrNrJcFfRZUk4zgBQoJQhfMQOt9NSOiWyhokxZHvG_B4T5w0ZrXupZ4nWf2z28tQQYiquE7fB0ORIHWKdr-io-UM25-nk/s1600/ceviche.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 152px; height: 123px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg8oFYenXvz2_uXYqw540ptuxxqQLq8hRiQcwK-Buziw3PyzcrNrJcFfRZUk4zgBQoJQhfMQOt9NSOiWyhokxZHvG_B4T5w0ZrXupZ4nWf2z28tQQYiquE7fB0ORIHWKdr-io-UM25-nk/s200/ceviche.jpg" alt="" id="BLOGGER_PHOTO_ID_5495757848729532642" border="0" /></a>een the heat and spices, create an extremely cleansing feeling on a hot mid-summer evening. I also had to try their fish tacos as I had not seen this option previously on a regular Mermaid Inn menu (although I am now certain they are a special on Tuesday nights in the east village). Three tacos are served with tilapia, cabbage, pico de gallo, and crema. They actually remin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNUrVsaMuiwUy9IdaNf1NgLEn1cCHUxqaeBib5cYLQuqYdaZOjZRhHvplgxShU2mJeXrAPjZXHiB6fP7nuMGZtOurK54oZBwfXDxgSQxI8AlQoU48VlIoO9seARVwVZruNDEB6iglHe9d/s1600/tacos.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 187px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNUrVsaMuiwUy9IdaNf1NgLEn1cCHUxqaeBib5cYLQuqYdaZOjZRhHvplgxShU2mJeXrAPjZXHiB6fP7nuMGZtOurK54oZBwfXDxgSQxI8AlQoU48VlIoO9seARVwVZruNDEB6iglHe9d/s320/tacos.jpg" alt="" id="BLOGGER_PHOTO_ID_5495755697080607234" border="0" /></a>d me of my favorite fish taco <a href="http://www.epicurious.com/recipes/food/views/Baja-Fish-Tacos-352509">recipe</a> that I have made twice in the last month - and that is definitely a great thing since I have only been able to make them when in easy access to a grill. A side of the cole slaw was a perfect complement to the tacos and the rest of the seafood. I cannot seem to ever get enough slaw in the summertime either - especially when it is prepared with the right balance of vinegar and mayonnaise as done here.<br /><br /></div><div>It is always a comfort when the new locations of your old favorites hold to their very own style and traditions. And, as with true Mermaid Inn tradition, the Oyster Bar offers no dessert menu. Never fear, sweet-toothers! Without even asking or paying, a mini pot de chocolat with homemade whipped cream will arrive at your place along with a fortune teller miracle fish. I'm not sure which complimentary gift excites me more! However, on my outing to Mermaid Oyster Bar last week, I was sure that oysters and delicious seafood bring out the passion in me - a little red fish told me so.<br /><br /></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbc1c-Zkhk5ms79aMG00c7tMUGlDVxYH5B1kOtqlxiy3-Fm11Xf0D2JBW4BqaORZ5NsWI7Z7fEdRam_SCyd3q_C-8k_FPvSBYWrVOQJC-0IoJGV_irEbm8-lvGJsML6-a60BiMGmyizzWm/s1600/fish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 348px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbc1c-Zkhk5ms79aMG00c7tMUGlDVxYH5B1kOtqlxiy3-Fm11Xf0D2JBW4BqaORZ5NsWI7Z7fEdRam_SCyd3q_C-8k_FPvSBYWrVOQJC-0IoJGV_irEbm8-lvGJsML6-a60BiMGmyizzWm/s320/fish.jpg" alt="" id="BLOGGER_PHOTO_ID_5495756056389696706" border="0" /></a></div></div><div><br /><a href="http://www.urbanspoon.com/r/3/1490789/restaurant/Greenwich-Village/Mermaid-Oyster-Bar-New-York"><img alt="Mermaid Oyster Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1490789/minilink.gif" style="border:none;width:130px;height:36px" /></a><br /><br /></div><div><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 139px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq53_C39MW0KyRyhSw6Z6xKKoj4TDjXOMWGndZ_RIlZp-yy8fggfukLZOmAPaJtLWfbnWIP8ToiOQQMjzf-PfsK32vvEAva3GBNnPbMIcljeik6ui8Zm83wNHC6KQoRp5ExB8IcU7UrlPo/s200/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5495730654118983746" border="0" /></div><div><br /></div><div><b>Mermaid</b><b> Oyster Bar</b></div><div>79 MacDougal Street</div><div>New York, New York 10012</div><div>(212) 260-0100</div><div><span class="Apple-style-span" style="color: rgb(0, 153, 0);"><b><a href="http://www.themermaidnyc.com/oyster/">website</a></b></span></div><div><span class="Apple-style-span" style="color: rgb(102, 51, 255);"><b>FOOD RATING (Out of 5):</b></span><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EWckcZJcry3nlF2wUaB6IECHyxTIr-DF00Y_-XpaqwVABdF8nWO-HHB_4KANAzhptrm4x_saDFvp1VpYomru52cKfL7WF0BXEf4Up_hts7LnfK2GUKdcrLT7rIqFj_1oTv6Ww7YROaP5/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 22px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EWckcZJcry3nlF2wUaB6IECHyxTIr-DF00Y_-XpaqwVABdF8nWO-HHB_4KANAzhptrm4x_saDFvp1VpYomru52cKfL7WF0BXEf4Up_hts7LnfK2GUKdcrLT7rIqFj_1oTv6Ww7YROaP5/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5495756416199979650" border="0" /></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EWckcZJcry3nlF2wUaB6IECHyxTIr-DF00Y_-XpaqwVABdF8nWO-HHB_4KANAzhptrm4x_saDFvp1VpYomru52cKfL7WF0BXEf4Up_hts7LnfK2GUKdcrLT7rIqFj_1oTv6Ww7YROaP5/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 22px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EWckcZJcry3nlF2wUaB6IECHyxTIr-DF00Y_-XpaqwVABdF8nWO-HHB_4KANAzhptrm4x_saDFvp1VpYomru52cKfL7WF0BXEf4Up_hts7LnfK2GUKdcrLT7rIqFj_1oTv6Ww7YROaP5/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5495756416199979650" border="0" /></a></div></div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EWckcZJcry3nlF2wUaB6IECHyxTIr-DF00Y_-XpaqwVABdF8nWO-HHB_4KANAzhptrm4x_saDFvp1VpYomru52cKfL7WF0BXEf4Up_hts7LnfK2GUKdcrLT7rIqFj_1oTv6Ww7YROaP5/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 22px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EWckcZJcry3nlF2wUaB6IECHyxTIr-DF00Y_-XpaqwVABdF8nWO-HHB_4KANAzhptrm4x_saDFvp1VpYomru52cKfL7WF0BXEf4Up_hts7LnfK2GUKdcrLT7rIqFj_1oTv6Ww7YROaP5/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5495756416199979650" border="0" /></a></div></div>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com5tag:blogger.com,1999:blog-8914834273509784733.post-45053904219113701232010-07-06T15:46:00.005-04:002010-07-07T11:09:26.167-04:00A Day in Big Sur<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsnIVv-0UaHzLsfrlZ88zoISl0OUmLmuhvgr0g5bOyKw2Yg6TKvvB7Xo3AVFRqsqe0yMa1XsqQ0RZGgn_Lbt2WSDKIpEm0cBRcJYnFHaTFC6X2QJT-xSRHER-V38G2WQpQbESQWbFc0jD/s1600/IMG_3862.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 386px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsnIVv-0UaHzLsfrlZ88zoISl0OUmLmuhvgr0g5bOyKw2Yg6TKvvB7Xo3AVFRqsqe0yMa1XsqQ0RZGgn_Lbt2WSDKIpEm0cBRcJYnFHaTFC6X2QJT-xSRHER-V38G2WQpQbESQWbFc0jD/s400/IMG_3862.JPG" alt="" id="BLOGGER_PHOTO_ID_5490956590006036306" border="0" /></a><br />Hi. I'm here! Well, mostly - here meaning, in California. Apologies to all as this has probably been the longest stretch I've had on The Hungry Roach without sharing my adventures with you. Summer is one of those bittersweet times in New York City. It's the time of year that the city simply clears out as most offices embrace some sort of summer hours policy or, if not, the heat is enough to drive you right out. So, here I sit - in cool, southern California, bracing for tonight's red-eye only to drop me off right in the middle of a typical, New York City summer heatwave. But, in all honesty, that's the fun of living in New York. The city keeps you on your toes, so much so that you just might be forced to get out and explore. And this summer, I have definitely taken advantage of escaping the heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFjta2cCSIkpFzIz3_Hy-aBIM_BQvxYU-xUbOIo0YX_4ClUdT1Ec7Svcg6oCYHI2DcBFMzJRVCUl-wzV6jNRLEcY0Qf0HlGTQL-EchNQluHvrgQQRjQshe-DXu8bWke0Nk836eJZdDIJ4/s1600/IMG_3871.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 381px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFjta2cCSIkpFzIz3_Hy-aBIM_BQvxYU-xUbOIo0YX_4ClUdT1Ec7Svcg6oCYHI2DcBFMzJRVCUl-wzV6jNRLEcY0Qf0HlGTQL-EchNQluHvrgQQRjQshe-DXu8bWke0Nk836eJZdDIJ4/s400/IMG_3871.JPG" alt="" id="BLOGGER_PHOTO_ID_5490947282858773650" border="0" /></a><br />One of my latest summer excursions landed me in Big Sur, California - en route from San Diego to San Francisco. I could have easily spent a week in this area, but we were only given one day to cover the grounds. But, let me tell you, we made the most of it. When Big Sur comes to mind, most people think of breathtaking views and amazing hikes. I would like to add "leading to food" at the end of the latter. One day in the Big Sur turned into taking in the landscape, sun, and delicious food. Our journey took us from the south in Morro Bay to an end destination of Carmel. Since there is only about 120 miles of road to cover in that stretch, the day actually never felt too rushed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2WUxwJAc6gCbVxyvXCtfNPNABieCIc9q7QE3uIZABYAhgis4_-QfAcH91GJrgNwSMN-FQvDobrWAOzMcgj7exlP8QadSanpLBF_9VXwkrVX_NUvYXHntMIelpwHzbY2OBWnRag8LYFgJ/s1600/IMG_3858.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 377px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2WUxwJAc6gCbVxyvXCtfNPNABieCIc9q7QE3uIZABYAhgis4_-QfAcH91GJrgNwSMN-FQvDobrWAOzMcgj7exlP8QadSanpLBF_9VXwkrVX_NUvYXHntMIelpwHzbY2OBWnRag8LYFgJ/s400/IMG_3858.JPG" alt="" id="BLOGGER_PHOTO_ID_5490947277506559874" border="0" /></a><br />I'll let you find your own mini-hikes since those are certainly countless, and I am not going to begin to act as if they are my specialty. What you can start mapping out and basing them aro<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtc1c5_48DL41Fwl8yzlv_aT6kAvobAY_n8kZWQvlKrO74cpcZO8vyZuXAIkVFGvm3SXg0kD3k6b4xS1F8B8TV1Yxb4G6ecjU4eWnx5muRCWnsFY-MVh37ste1JKIKSF4S8o0I965C9zx/s1600/IMG_3861.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 188px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtc1c5_48DL41Fwl8yzlv_aT6kAvobAY_n8kZWQvlKrO74cpcZO8vyZuXAIkVFGvm3SXg0kD3k6b4xS1F8B8TV1Yxb4G6ecjU4eWnx5muRCWnsFY-MVh37ste1JKIKSF4S8o0I965C9zx/s320/IMG_3861.JPG" alt="" id="BLOGGER_PHOTO_ID_5490954611552441106" border="0" /></a>und, however, are the food destinations. If you only have one day in Big Sur, get ready to spread out your meals across several destinations. It will certainly be worth every stop as each one will make you gasp - and I mean from the views AND food. When heading north, <a href="http://www.lucialodge.com/">L</a><a href="http://www.lucialodge.com/">ucia Lodge</a> is the perfect first stop after a short hike for lunch #1. The rustic lodge is on the west side of the highway with dining set up so that you are literally eating in the middle of a dramatic seaside cliff. The deck is a must as you can actually dine along the edge and face out as if you are sitting at a bar. I recommend sharing one order of the fish and chips served with malt vinegar and tartar sauce. The order is delicious and huge. And, if you order only one, it will be easier to convince yourself to head to lunch destination #2 in just a couple of hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvH32JXCeuyJ1emnFmc892qtEkX2D-AjPy5KUWi61rWk4DoxdlQHGL3gDdSmr49iV0wwGdaPjfWWvoauB7q7ik76j9rjzKdgsH3awtJWblG56fhnAjxbD8do4RbqA6IcxCdj03QSnqTcLg/s1600/DSC01335.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 382px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvH32JXCeuyJ1emnFmc892qtEkX2D-AjPy5KUWi61rWk4DoxdlQHGL3gDdSmr49iV0wwGdaPjfWWvoauB7q7ik76j9rjzKdgsH3awtJWblG56fhnAjxbD8do4RbqA6IcxCdj03QSnqTcLg/s400/DSC01335.JPG" alt="" id="BLOGGER_PHOTO_ID_5490950005555785106" border="0" /></a><br />After sneaking in another hike (I promise not to judge how far you go), you will be ready for another feeding in the northern end of Big Sur. And <a href="http://www.nepenthebigsur.com/">Nepenthe</a> is the perfect next stop to truly take in the region's culture. This is the ultimate hippy destination that still draws crowds of all ages and all typ<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRJPuWZ_20rtv3PGUK1Zn4L3RcgxBOIRHVGTZqM7ODFgNO3hJ3Vp_liTW5LZqWlSNf_h0HE4mBPqmMMRrVsxGQiYM7vCl7-KpjbGUkEGgBmP8KfTP8G95aqz8mQScMZoTMIkXECOj-vOT/s1600/DSC01326.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 173px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRJPuWZ_20rtv3PGUK1Zn4L3RcgxBOIRHVGTZqM7ODFgNO3hJ3Vp_liTW5LZqWlSNf_h0HE4mBPqmMMRrVsxGQiYM7vCl7-KpjbGUkEGgBmP8KfTP8G95aqz8mQScMZoTMIkXECOj-vOT/s320/DSC01326.JPG" alt="" id="BLOGGER_PHOTO_ID_5490955197564245330" border="0" /></a>es. No matter what time of day you arrive, be prepared for a wait (which is never a bad thing when you have already eaten fish and chips and are staring into the ocean). Whether you are sitting on the exterior deck, the steps with cushions, or by the fire pits, your dining experience will be overlooking the Pacific in the middle of the mountains. The burgers are a must - and another great item to order just one of for two people. This will surely complete the lunch portion of your day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRZkB3PUlsa2eERisSjZFg552I050xNfLbAgOr7-wP7XTw2Yo4CtRCPbDWsUK_gP1u13UQO7CqyETupqwoSOon_BGh_bHXUGPpXfHFnGSsKNxpDBxUtUWa2Vsii6HQ6DaSsmFLqU014KM/s1600/IMG_3878.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 392px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRZkB3PUlsa2eERisSjZFg552I050xNfLbAgOr7-wP7XTw2Yo4CtRCPbDWsUK_gP1u13UQO7CqyETupqwoSOon_BGh_bHXUGPpXfHFnGSsKNxpDBxUtUWa2Vsii6HQ6DaSsmFLqU014KM/s400/IMG_3878.JPG" alt="" id="BLOGGER_PHOTO_ID_5490947297321273154" border="0" /></a><br />But, feel free to linger, listening to music or checking out local artisans in order to digest, as just up the road, <a href="http://www.ventanainn.com/">The Ventana Inn and Spa</a> awaits. You can also pretend to take another mini-hike or just call it cocktail hour and head right up. While I will continue to dream of staying there, I did manage to make myself right at home on their back deck with a cheese plate and glass of wine. Even though the inn is located on the east side of the highway, the view makes you feel as if you are at sea. It is truly the ultimate escape. The full restaurant menu offers an excellent selection of California cuisine. Although, in all honesty, I recommend finding any way possible to claim one of their outside couches on the patio, grabbing a newspaper, and not moving for awhile. Before leaving, it took me a minute to remind myself I wasn't staying there. It was the perfect, relaxing end to what most should consider a packed, active day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zbnjlu84logiatw1fRffR2rkMTIAj64gYkjdUfzn3Jkw-eBtjCScLOzFn7wupacWLB6837r26pOv33Ez7XnAlp9lU3R9L9DB81ZNuXPP0Tmo2oVu_4Z_hTWNloW6A8p4egDdJ439GDsl/s1600/DSC01320.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 377px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zbnjlu84logiatw1fRffR2rkMTIAj64gYkjdUfzn3Jkw-eBtjCScLOzFn7wupacWLB6837r26pOv33Ez7XnAlp9lU3R9L9DB81ZNuXPP0Tmo2oVu_4Z_hTWNloW6A8p4egDdJ439GDsl/s320/DSC01320.JPG" alt="" id="BLOGGER_PHOTO_ID_5490955790332780962" border="0" /></a><br />Hopefully, you still have some summer vacations lined up - taking you to cooler, dryer spots - allowing a nice balance of exploration and relaxation. And while the additional thirty-five degrees ahead of me sounds daunting, especially in my cozy fifth floor village apartment, I am trying to think of the good news ahead of me. As the city clears out, the chances of getting into some of the hottest spots gets easier. So, get ready for some NYC posts ahead. See you in the hot city!THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com5tag:blogger.com,1999:blog-8914834273509784733.post-63873271778836882582010-06-15T17:51:00.008-04:002010-06-16T10:45:56.460-04:00Brunch - We Take Reservations Two!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjeQ3YgixHYeDi-ACUPRn0BfM4_Y_c8HLtxnhP4ss05ZjMY9MKNoVlOZVoPdm2CQC2gYgH_OSz5ReIlzSK_GKbQ2PagP_8fkZqDRtGrl03l4NaaIGCNdLLPMN25ctOXyM-MRQa1PWNXj4n/s1600/IMG_3020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 347px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjeQ3YgixHYeDi-ACUPRn0BfM4_Y_c8HLtxnhP4ss05ZjMY9MKNoVlOZVoPdm2CQC2gYgH_OSz5ReIlzSK_GKbQ2PagP_8fkZqDRtGrl03l4NaaIGCNdLLPMN25ctOXyM-MRQa1PWNXj4n/s400/IMG_3020.JPG" alt="" id="BLOGGER_PHOTO_ID_5483177018017681810" border="0" /></a><br />I know I've said it before, but I'll say it again. Brunch is a wonderful invention. So yes, I still love brunch. When else in your life is your toughest decision choosing between an egg dish or a syrup one? Since <a href="http://thehungryroach.blogspot.com/2008/12/brunch-we-take-reservations.html">Brunch - We Take Reservations!</a>, my culinary weekends have been countless and it's time to share them with you again. I really do appreciate that most of the tastiest spots still take reservations. I (and I know most women reading this can completely relate) do so much better without those hour-long waits, especially when I have been saving up for a feast. Having to snack before a brunch just to make sure I actually make it to the table certainly takes away from the overall experience.<br /><br />First stop, <a href="http://maialinonyc.com/">Maialino</a>, Danny Meyer's latest venture located at the Gramercy Park Hotel. This is an excellent setting f<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjqjFgAlBdrtBn1edGfJ3vNT26MqKQgc8n36AS_xgSRPQMtBTAPuJcLr_4E-WtcZWQYxd0KosdH02GBsRjhPH_kRrxY_w5tu4lWRD0ysZoh3HlMH7sb-8cJJiZ_mdT2ckyPo4MV2GFz5c/s200/IMG_3341.JPG" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 188px; height: 150px;" alt="" id="BLOGGER_PHOTO_ID_5483186573524874818" border="0" />or brunch with a group. And, I was actually very nicely surprised by the casual feel of the dining room. The location in the GPH does not intensify the experience, allowing for a comfortable, leisurely brunch - the best kind in my books. I highly recommend starting with one of their pastries for the table. The toffee glazed brioche is incredible - they had me at toffee. But, it's really the main dishes t<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gJF4UT5eLXVhx85FSWBjld054fbKtuBbfC1BsH36nO9MRuEtNaKpRsNcQS-N6b8bgSOFhLBsTXQ3q5QiOCXp-vguba52vw50UzC0S8zdb26ya6FhDMGX025tGuewbu4ePPWxBdDN7WEE/s1600/IMG_3340.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 190px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gJF4UT5eLXVhx85FSWBjld054fbKtuBbfC1BsH36nO9MRuEtNaKpRsNcQS-N6b8bgSOFhLBsTXQ3q5QiOCXp-vguba52vw50UzC0S8zdb26ya6FhDMGX025tGuewbu4ePPWxBdDN7WEE/s200/IMG_3340.JPG" alt="" id="BLOGGER_PHOTO_ID_5483187448989940418" border="0" /></a>hat will make a regular out of me. Don't let the simplicity of the scrambled eggs with pecorino and black pepper let you overlook it. The eggs are perfectly prepared. I also highly recommend the roast pork sandwich served with fried eggs on ciabatta. The restaurant is known for their excellent preparation of pork dishes and the tender meat in this sandwich met my expectations without hesitation.<br /><br />For a more bustling scene, stop by <a href="http://www.commercerestaurant.com/">Commerce</a> in the west village. While it is tucked away on one of the only cul-de-sacs in<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_EXmV0rkUsErIdoXew6ChgJ616xaTCfph0kEei1u16F5qhVFcRqxQUWqVbc_aBOY8GdrXzTNgfG4o4fdec-4JKJcS2r5BG4Q8vWvYm7CJq4TWNYfNLu-bYSFszSdobcAKtazJzmxOt1w/s1600/IMG_3472.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 185px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_EXmV0rkUsErIdoXew6ChgJ616xaTCfph0kEei1u16F5qhVFcRqxQUWqVbc_aBOY8GdrXzTNgfG4o4fdec-4JKJcS2r5BG4Q8vWvYm7CJq4TWNYfNLu-bYSFszSdobcAKtazJzmxOt1w/s200/IMG_3472.JPG" alt="" id="BLOGGER_PHOTO_ID_5483186591851208722" border="0" /></a> the neighborhood, this restaurant can be quite a scene on Sundays, the only day they offer their official brunch menu. The quaint exterior is offset by its wide open dining space. The menu offers some extremely rich brunch options from all kinds of pastry selections to spaghetti carbonara and pork schnitzel, which can often satisfy cravings after a late night out. However, agai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_N__bfU9e_qeXt5gNjDNMv8tkTGTS3k_48y5VmW3CWC13Tmum1lijCJR2EN4EdiDIEQHBX1t2HpTJ-FfYMWpNCs1AMNBMSebrl_zCeu77mXELNTE5sjrtdlnzuVqBQvjYgM1olBuryY9/s1600/IMG_3475.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 192px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_N__bfU9e_qeXt5gNjDNMv8tkTGTS3k_48y5VmW3CWC13Tmum1lijCJR2EN4EdiDIEQHBX1t2HpTJ-FfYMWpNCs1AMNBMSebrl_zCeu77mXELNTE5sjrtdlnzuVqBQvjYgM1olBuryY9/s200/IMG_3475.JPG" alt="" id="BLOGGER_PHOTO_ID_5483187461730542690" border="0" /></a>n, it is the egg dishes that I am really drawn to - and on a regular basis. The slow cooked eggs with creamy polenta and mushrooms is an excellent variation on grits and eggs. I also highly recommend the Israeli working man's breakfast for a unique and lighter brunch option. Fluffly scrambled eggs are served in a homemade pita with hummus, parsley, and tomatoes.<br /><br />My top brunch option at the moment is <a href="http://tipsyparson.com/">Tipsy Parson</a>. This restaurant has brunch nailed - both in setting and cuisine. Just be prepared to leave stuffed to the brim as it's truly worth overdoing it on this outing. I know I have already gone on and on about my love for dinner <a href="http://thehungryroach.blogspot.com/2009/11/tipsy-parson.html">here</a>, but I can honestly say that I feel the very same <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMx3mx_7QsEPZzBMAdoLXa_xCRmm3-4h3qTAaIC8jSHlLi1IxGXm5Jb6c4wCYxCauqxVkz6Zka2W-g1ix63iEyJUczGncSlXt0NvVklk84ZPsIfibO_x0uzWvxJr3mpoKcPDltdgekrAZd/s1600/IMG_3564.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 185px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMx3mx_7QsEPZzBMAdoLXa_xCRmm3-4h3qTAaIC8jSHlLi1IxGXm5Jb6c4wCYxCauqxVkz6Zka2W-g1ix63iEyJUczGncSlXt0NvVklk84ZPsIfibO_x0uzWvxJr3mpoKcPDltdgekrAZd/s200/IMG_3564.JPG" alt="" id="BLOGGER_PHOTO_ID_5483186594542852962" border="0" /></a>way about their daytime, weekend service. Here, I love to order from all ends of the spectrum, but always starting with some sort of pastry whether it be the monkey bread, pecan sticky buns, or chive buttermilk biscuit. On top of that, I've got a favorite dish in every category of the menu. For the syrup lovers, the lemon cornmeal pancakes served with blueberry syrup, lemon butter, and powdered sugar are incredible. If you <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7ZAU47WPNAyuGB0gMUPK-fyEba9EXQkPCKev3_MMS6aCi3v7N0j3x8xDhgh6V_6cn0bmiOthlGHRRrKr9Y5BYH4snqTf8pXszrNy-zNBKJ1AHcw93MzoNPnoQVora65rJDjfPCoCUoA4/s1600/IMG_3562.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 196px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7ZAU47WPNAyuGB0gMUPK-fyEba9EXQkPCKev3_MMS6aCi3v7N0j3x8xDhgh6V_6cn0bmiOthlGHRRrKr9Y5BYH4snqTf8pXszrNy-zNBKJ1AHcw93MzoNPnoQVora65rJDjfPCoCUoA4/s200/IMG_3562.JPG" alt="" id="BLOGGER_PHOTO_ID_5483187468217815218" border="0" /></a>are attempting to go the healthy route (but honestly, let's hope you have blown that with an order of monkey bread), the flax seed, almond, and pumpkin seed granola with Greek yogurt and berry compote is delicious and very satisfying. And, my all-time favorite egg dish (although they really all are wonderful), the scrambled eggs on grilled potato bread with herb ricotta and sauteed wild mushrooms is a must. I am basically drooling as I think about brunch at Tipsy Parson.<br /><br />And, finally, a new addition to the brunch scene - <a href="http://www.recettenyc.com/">Recette</a>. I have recently shared a wonderful dinner experience with you all <a href="http://thehungryroach.blogspot.com/2010/05/recette.html">here</a> as well. And while it is now quite difficult to get into this charming space in the evening, the brunch is still undiscovered. And by that I mean, totally empty. If I had not experienced such an excellent dinner at Recette, I may have been nervous about the number of open tables this past weekend. But, to no surprise, the brunch was of the same standard of excellence as my previous meal. As soon as the neighborhood realizes that the doors are open for brunch, it too will be buzzing. The egg dishes are excellent - all served with a simple salad tossed with a light vinaigrette. I recommend the frittata currently offered with spring peas, olives, mozzarella, and basil. The roasted mushroom omelet with parma ham, ricotta, and spinach is perfectly prepared. Be sure to add a side of their light, white toast to chase down any extra egg.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqs4sOIgYva9XX4ehC28OrrLY2ebCZyUQKt-hVvltVdXPHLxIxP3ha7t_5NADKAJB7f3AhjFqPJE6PMumcIdla_X8fyd1axuu6xpcivvonHTwzLcJsRJpXA-uEHfD4Rs2WGgjvw4fGtsF/s1600/IMG_3337.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 361px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqs4sOIgYva9XX4ehC28OrrLY2ebCZyUQKt-hVvltVdXPHLxIxP3ha7t_5NADKAJB7f3AhjFqPJE6PMumcIdla_X8fyd1axuu6xpcivvonHTwzLcJsRJpXA-uEHfD4Rs2WGgjvw4fGtsF/s400/IMG_3337.JPG" alt="" id="BLOGGER_PHOTO_ID_5483177028038090066" border="0" /></a><br />It's amazing that even after giving a shout out to these four hot spots, I could go on and on with more options. Ok, it's no secret that I love to brunch - and yes, it's an even better word as a verb. Both <a href="http://thehungryroach.blogspot.com/2009/03/10-downing.html">10 Downing</a> and <a href="http://thehungryroach.blogspot.com/2009/06/dbgb-kitchen-bar.html">DBGB</a> also offer a delicious brunch, and both let you call up and reserve ahead of time. but, I think I've gone on for long enough here. So now it's up to make the final call. Maybe this post has just made decision-making around brunch-time just a touch tougher, but hopefully even tastier.THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com5tag:blogger.com,1999:blog-8914834273509784733.post-39508085929090103862010-06-07T12:48:00.003-04:002010-08-31T16:31:19.523-04:00Umi NomWhen looking to start a restaurant, most owners strive to set up shop in the most happening of neighborhoods. It's hard enough to stay open these days, so heading to the well-trafficked areas tends to ease some pressure, allowing them to focus on the actual kitchen. Well, meet Umi Nom's Chef King. He continues to do the opposite and continues to beat the odds. With the opening of Kuma Inn in 2003 on the second floor of a lower east side tenement, he was one of the first to discover this neighborhood that was not all that long ago considered a rough one. Now, one of the hottest areas in the city, the lower east side is home to countless high quality restaurants and bars, with a line continuously streaming out of Kuma Inn.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5uT93FFJnwswAmTTvXcjepIWXXfKwdsNR5HFckT2CcnywHTtQOgRyJAGAuiMr6PHy1A5dLouPxeLOV7FMm_MkIp08mfWShFbpevey-FZ93rOINKZibgPfubOQehXQkvmHSBEe5rz1-jI/s1600/IMG_3501.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 358px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5uT93FFJnwswAmTTvXcjepIWXXfKwdsNR5HFckT2CcnywHTtQOgRyJAGAuiMr6PHy1A5dLouPxeLOV7FMm_MkIp08mfWShFbpevey-FZ93rOINKZibgPfubOQehXQkvmHSBEe5rz1-jI/s400/IMG_3501.JPG" alt="" id="BLOGGER_PHOTO_ID_5480122746498928642" border="0" /></a><br />On the very outskirts of Clinton Hill, Brooklyn, Chef King has opened up his latest, risky endeavor - Umi Nom. Similar to the successful Kuma Inn, the menu is a tribute to his upbringing, offering the most delicious Filipino and Thai creations. And similar to Kuma Inn, he has moved into an area that is still off the beaten path. In fact, the closest subway is the mysterious G train - have you ever even ridden on it? Nevertheless, when I visited midweek, the place filled up in no time. The neighborhood has certainly embraced this ethnic treasure and it won't be long before others follow suit. As the draw to Brooklyn continues, there is no doubt that this location will no longer seem so far off the map.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xPURgtzOcTi9FHg_q002NgIEar-kF5KRzPptW5j3x9wwEuvyAONpxBwutWo_v91vfgSRhE7A1_CxsHEONSFBGfeinmyoEFOX6eqYk1awe96uOUWJzaisxoOL7f1UF4eaQ8AFXt-Amp3t/s1600/IMG_3500.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 366px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xPURgtzOcTi9FHg_q002NgIEar-kF5KRzPptW5j3x9wwEuvyAONpxBwutWo_v91vfgSRhE7A1_CxsHEONSFBGfeinmyoEFOX6eqYk1awe96uOUWJzaisxoOL7f1UF4eaQ8AFXt-Amp3t/s400/IMG_3500.JPG" alt="" id="BLOGGER_PHOTO_ID_5480122734600293090" border="0" /></a><br />And the minute you enj<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQ1WvmYX85Vhzl1Q_7J9w2FNduocbq6sIuiYuGiOEo7phrq1q3JZdUbrE5U19yGJUH0-LvyQRNhwL_P98_yUc3qHytS1MHkfnK0gSmfyOnqCFLYDyRF9b-pJA9hVlu6CFesrYlftDXvyQ/s1600/IMG_3486.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 171px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQ1WvmYX85Vhzl1Q_7J9w2FNduocbq6sIuiYuGiOEo7phrq1q3JZdUbrE5U19yGJUH0-LvyQRNhwL_P98_yUc3qHytS1MHkfnK0gSmfyOnqCFLYDyRF9b-pJA9hVlu6CFesrYlftDXvyQ/s320/IMG_3486.JPG" alt="" id="BLOGGER_PHOTO_ID_5480124441503333362" border="0" /></a>oy the food, you too will realize the very reason that the G train continues to operate. All dishes are meant to be shared and don't hold back. They are all extremely well-priced and filling all at the same time - a carnivore's heaven. If there is one dish that you must order, it's the sauteed sweet sausage served with sticky rice and a Thai-chili lime sauce. We all know that sausage is my weakness, but honestly, this dish will make any one go weak at the knees. The sausage and the rice are both perfectly crisp on the outside, and so<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYTaNc8eZN3ymURCpzjusNKUtTbk_ecM7Ok6CLMSNg6xA6L6Kpk8iW-Fa9AmAkGT-7n6t64ERmynNYLr3hK35Gi7BN1pJUusyGsqUinVEaEeR-dYzphQfxo7HyMzryVTFfMiw2_kSYtaH/s1600/IMG_3485.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 196px; height: 124px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYTaNc8eZN3ymURCpzjusNKUtTbk_ecM7Ok6CLMSNg6xA6L6Kpk8iW-Fa9AmAkGT-7n6t64ERmynNYLr3hK35Gi7BN1pJUusyGsqUinVEaEeR-dYzphQfxo7HyMzryVTFfMiw2_kSYtaH/s320/IMG_3485.JPG" alt="" id="BLOGGER_PHOTO_ID_5480124810297834178" border="0" /></a>ft on the inside. I also highly recommend the ma-banh beef tapa. This is fried, thinly sliced dried beef served with a smoked chili sauce. If that is not enough meat for you, try the grilled marinated pork chop served with fish sauce, plum sugar, lemongrass, and garlic. The charred, thin meat boasts extremely rich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMpqmqxNG32qUoa3lf9UmBcV2nPZ34YCQi8nSTyCM-tz7MAGKfWxnEjtj8DtLeMtZa08eIgHH-0Qspa7jMSYzle4kR0IPnsg7I-bGo6ocbgvvSAzhkzoT6LT_JCTgMjb0Gs5_kfYw9Cku/s1600/IMG_3496.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 215px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMpqmqxNG32qUoa3lf9UmBcV2nPZ34YCQi8nSTyCM-tz7MAGKfWxnEjtj8DtLeMtZa08eIgHH-0Qspa7jMSYzle4kR0IPnsg7I-bGo6ocbgvvSAzhkzoT6LT_JCTgMjb0Gs5_kfYw9Cku/s320/IMG_3496.JPG" alt="" id="BLOGGER_PHOTO_ID_5480124458051261682" border="0" /></a> Asian flavors. I was also impressed with the umi nom crispy wings tossed in salt and anaheim peppers. This was an excellent Asian preparation for an American classic. You will also find more traditional rice and noodle dishes on the menu - which are all excellent as well. However, those dishes were not quite as original as the unique dishes that I mentioned above. The innovative dishes mixed with the traditional made for an eventful and satisfying evening from start to finish.<br /><br />Now that summer has arrived, it's the perfect time of year for an adventure. A subway ride or two becomes a little less daunting as the days are longer, warmer, and just somehow more manageable all around. It's time to step out of your comfort zone, hope on that G train, and see what Umi Nom (and that delicious sweet sausage) is all about. Who knows, you may even discover your new favorite up-and-coming neighborhood and barely glimpse back at Manhattan. Based on Chef King's excellent location intuition, he may also be your perfect real estate guide.<br /><br /><a href="http://www.urbanspoon.com/r/3/1464700/restaurant/New-York/Clinton-Hill/Umi-Nom-Brooklyn"><img alt="Umi Nom on Urbanspoon" src="http://www.urbanspoon.com/b/link/1464700/minilink.gif" style="border:none;width:130px;height:36px" /></a><br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYafMgSKybOF66t9EOtqPG2CxvrpbWIWF6TxnHv1abdWuMLJB94-NwPuhOp5jFs2jNZKTLc_dTK2tBhjPjqulduyLF54R-iqXVYmQGeL2FST1u5see1MEbkQvyLlIN-Dov5t4lGArqJ49/s1600/IMG_3502.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 178px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYafMgSKybOF66t9EOtqPG2CxvrpbWIWF6TxnHv1abdWuMLJB94-NwPuhOp5jFs2jNZKTLc_dTK2tBhjPjqulduyLF54R-iqXVYmQGeL2FST1u5see1MEbkQvyLlIN-Dov5t4lGArqJ49/s320/IMG_3502.JPG" alt="" id="BLOGGER_PHOTO_ID_5480124431782308562" border="0" /></a><br /><span style="font-weight: bold;">Umi Nom</span><br /><span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">433 Dekalb Avenue</span></span><br /><span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">Brooklyn, NY 11205<br />(718) 789-8806</span></span><br /><a href="http://www.uminom.com/">website</a><br /><span style="font-weight: bold; color: rgb(102, 0, 204);">FOOD RA</span><span style="font-weight: bold; color: rgb(102, 0, 204);">TING (Out of 5):</span><br /><a style="font-weight: bold; color: rgb(102, 0, 204);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZKO1titEUW9EUQ6N3oFZny-3wdc8MBEncFEQE6zav6c4Evmxh2vfu0dgi7gwQdrfG7QdjzmmxZtVQ2BvbI8pmZ5uKkKJr4OSILPNJ0De7On794wYxbaJnP1I-I0LambNJhLXE7HhlObD/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZKO1titEUW9EUQ6N3oFZny-3wdc8MBEncFEQE6zav6c4Evmxh2vfu0dgi7gwQdrfG7QdjzmmxZtVQ2BvbI8pmZ5uKkKJr4OSILPNJ0De7On794wYxbaJnP1I-I0LambNJhLXE7HhlObD/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5480121674122481010" border="0" /></a><a style="font-weight: bold; color: rgb(102, 0, 204);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZKO1titEUW9EUQ6N3oFZny-3wdc8MBEncFEQE6zav6c4Evmxh2vfu0dgi7gwQdrfG7QdjzmmxZtVQ2BvbI8pmZ5uKkKJr4OSILPNJ0De7On794wYxbaJnP1I-I0LambNJhLXE7HhlObD/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZKO1titEUW9EUQ6N3oFZny-3wdc8MBEncFEQE6zav6c4Evmxh2vfu0dgi7gwQdrfG7QdjzmmxZtVQ2BvbI8pmZ5uKkKJr4OSILPNJ0De7On794wYxbaJnP1I-I0LambNJhLXE7HhlObD/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5480121674122481010" border="0" /></a><a style="font-weight: bold; color: rgb(102, 0, 204);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZKO1titEUW9EUQ6N3oFZny-3wdc8MBEncFEQE6zav6c4Evmxh2vfu0dgi7gwQdrfG7QdjzmmxZtVQ2BvbI8pmZ5uKkKJr4OSILPNJ0De7On794wYxbaJnP1I-I0LambNJhLXE7HhlObD/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZKO1titEUW9EUQ6N3oFZny-3wdc8MBEncFEQE6zav6c4Evmxh2vfu0dgi7gwQdrfG7QdjzmmxZtVQ2BvbI8pmZ5uKkKJr4OSILPNJ0De7On794wYxbaJnP1I-I0LambNJhLXE7HhlObD/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5480121674122481010" border="0" /></a></div>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com4tag:blogger.com,1999:blog-8914834273509784733.post-21345112400691516322010-05-25T19:18:00.009-04:002010-08-31T16:32:01.238-04:00Recette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYaxQStm3RMamTFtMovQ4I6Cfrxqgnn3rPIYfkfgKoOJPx1tTCnT63f6-gjQuFZXSFxagz0jP-MtXg_ajaKK7oz20_YPAkmOeEExJsLoMwDZI-xNtuRiiwaGTMNmAaYp-PpFhldn2GvqA/s1600/IMG_3578.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 364px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYaxQStm3RMamTFtMovQ4I6Cfrxqgnn3rPIYfkfgKoOJPx1tTCnT63f6-gjQuFZXSFxagz0jP-MtXg_ajaKK7oz20_YPAkmOeEExJsLoMwDZI-xNtuRiiwaGTMNmAaYp-PpFhldn2GvqA/s400/IMG_3578.JPG" alt="" id="BLOGGER_PHOTO_ID_5475382129066510690" border="0" /></a>I have recently realized that after investing as much energy and thought into restaurants as I do, I often regard them in the same light as I do people. If I didn't have as many amazing friends as I do, this might be a little sad. Thankfully, I am not lacking in that department! While friendships have always been top priority for me, I actually feel like I have had to make room for my relationships with restaurants. There are some that take warming up to, some that I immediately know I can do without, and then there are those others that sweep me right off of my feet. It's an instant connection - where I feel like they get me almost as much as I get them. A recent night at Recette reminded me of this great feeling and thus began my latest West Village friendship.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1uA6BpRY-K0e8okI2ueCwBADv4mCn2hVhLXJ2r7tNzabhxEm4locmnf_kBaaIAKeYxW6zVJfynFn7hcEctK5wSDXNaB_dFsT6seF-c4PVpRiFrYloNCd4irQT1xDzP-pDls5iipdhfNV/s1600/IMG_3591.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 363px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1uA6BpRY-K0e8okI2ueCwBADv4mCn2hVhLXJ2r7tNzabhxEm4locmnf_kBaaIAKeYxW6zVJfynFn7hcEctK5wSDXNaB_dFsT6seF-c4PVpRiFrYloNCd4irQT1xDzP-pDls5iipdhfNV/s400/IMG_3591.JPG" alt="" id="BLOGGER_PHOTO_ID_5475382594555070210" border="0" /></a>I have walked by this charming space on Greenwich and 12th street for years. Each time I would pass by, I would stop and stare at the empty tables inside, its mediocre menu outside only verifying my disappointment. And each time, I would secretly hope for the day when a new restaurant would take over - knowing that day was not too far away. The location and adorable space was just too good to go to waste. And with the recent opening of Recette, I may have gotten my wish and more. It is already a challenge to secure a spot at one of the few coveted tables at this New American gem. While the concept is based around small, sharing plates, many of the dishes are quite substantial. All are simple, yet elegant at the same time - an extremely appealing combination. And that rings true for food as well as a friendship. As I said, I am sold!<br /><br />I highly recommend starting with the salt cod fritters. These are served with a lamb sausage ragu and a curry aioli. The me<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmr2KMRHzG6OiZFld53W2mAoyTOgjwc-jgiim8uVzbRNAxhdvBfj3CP1XGQcEfv5dCz3tViTMSS08QyyPPvhvs21-BD_QXANFPuzkXnjvrZbLzFbNsjnx25UgBcP3P1IXbkJd1qTtoYPo/s1600/IMG_3581.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 194px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmr2KMRHzG6OiZFld53W2mAoyTOgjwc-jgiim8uVzbRNAxhdvBfj3CP1XGQcEfv5dCz3tViTMSS08QyyPPvhvs21-BD_QXANFPuzkXnjvrZbLzFbNsjnx25UgBcP3P1IXbkJd1qTtoYPo/s200/IMG_3581.JPG" alt="" id="BLOGGER_PHOTO_ID_5475383347544113986" border="0" /></a>at ragu is the perfect flavor pairing with the crispy fish, creating a decadent starter. The wild arugula salad is an excellent lighter option. It is served with kumquats, mint, lemon, hazelnuts, and ricotta salata cheese. I can never get enough of arugula especially when it is topped with such unique ingredients. This was one of the dishes where I honestly felt like the chef knew me. It was as if he picked out everything that would suit me and put it into one salad without even having to ask.<br /><br />For entree-like dishes, I highly recommend the Berkshire pork belly served with rock shrim<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYzBSJo7HBUDHPV4Pw7KYz2LjhvDiV8It9hE0nGBlodsFdT6tfSGbCmFqK_G4QcHGES2Joxw3V4vi8_p5xhgYFe9nluF3O1lVpdkLl7i5ATZU9PveeYDiFSJJvXAa5Szqt_6I7F3bLdN4/s1600/IMG_3587.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 184px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYzBSJo7HBUDHPV4Pw7KYz2LjhvDiV8It9hE0nGBlodsFdT6tfSGbCmFqK_G4QcHGES2Joxw3V4vi8_p5xhgYFe9nluF3O1lVpdkLl7i5ATZU9PveeYDiFSJJvXAa5Szqt_6I7F3bLdN4/s200/IMG_3587.JPG" alt="" id="BLOGGER_PHOTO_ID_5475383722088496594" border="0" /></a>p, baby turnips, romesco, and sherry caramel. The pork was the perfect texture and consistency. The one dish that fell short was the roasted foie gras served with fig jam. This had the makings of great flavor combinations, but unlike the pork, the texture was off. The highlight of the night, on the other hand, was the halibut served with morel mushrooms, baby artichokes, and asparagus in a saffron beurre blanc. With the use of so many of my favorite spring vegetables, this dish was the epitome of Recette's unique, simple elegance. But, it was the dessert that truly set me over the edge, le<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNOHo_a0w782L4m9ttmbDNYim5GM2TWtHbiHtKN0VV3NwaqKbiSk-gphE7Cwf9Nu-JyP5h3vIxFfoKDFJbxmPwdifB7L58UmfpduoaOS4-TS2pGtHEhiasJwGVjlhsKYzPNQ2L-MmwPJO/s1600/IMG_3589.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNOHo_a0w782L4m9ttmbDNYim5GM2TWtHbiHtKN0VV3NwaqKbiSk-gphE7Cwf9Nu-JyP5h3vIxFfoKDFJbxmPwdifB7L58UmfpduoaOS4-TS2pGtHEhiasJwGVjlhsKYzPNQ2L-MmwPJO/s200/IMG_3589.JPG" alt="" id="BLOGGER_PHOTO_ID_5475383356119700338" border="0" /></a>ading me to declare my new best friend in a place. The ice cream club sandwich is served with cinnamon ice cream, rhubarb gelee, and bacon bark. Cinnamon ice cream AND bacon (chocolate bark shavings). I repeat: cinnamon ice cream and bacon! Most of you probably already know about my love affair with bacon, but most of you probably do not know that my all-time favorite ice cream flavor is cinnamon. Need I say more? Recette, you truly are a great new friend.<br /><br /><br /><a href="http://www.urbanspoon.com/r/3/1502758/restaurant/West-Village/Recette-New-York"><img alt="Recette on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1502758/biglogo.gif" style="border:none;width:104px;height:34px" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0ItbDaqTSLvMT3wL-xQFO7UJH85hoXLPSa-pKSzf4oUAyuN60BQvu1NjiLFgOGSpF4aBWZXmq4ceiUj2b7hbDx8100I8vJxZ924hFI6F-JdtNtFiPjSZrq7e-_POyJjRUcOIUgQelxzW/s1600/IMG_3576.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 146px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0ItbDaqTSLvMT3wL-xQFO7UJH85hoXLPSa-pKSzf4oUAyuN60BQvu1NjiLFgOGSpF4aBWZXmq4ceiUj2b7hbDx8100I8vJxZ924hFI6F-JdtNtFiPjSZrq7e-_POyJjRUcOIUgQelxzW/s320/IMG_3576.JPG" alt="" id="BLOGGER_PHOTO_ID_5475371356385575634" border="0" /></a><span style="font-weight: bold;">Rec</span><span style="font-weight: bold;">et</span><span style="font-weight: bold;">te</span><br />328 W. 12th Street (at Greenwich St.)<br />New York, NY 10014<br />(212) 414-3000<br /><a style="font-weight: bold; color: rgb(0, 153, 0);" href="http://www.recettenyc.com/">website</a><br /><span style="font-weight: bold; color: rgb(102, 51, 255);">FOOD RATING (Out of 5):</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uLzqqmM7OWG9c7JnXiIQC16QMUj8cR3ckwhJee-5Oax8ysckyNyt4CzZC7u87ZQV88zHB1pw1I8MZNLe2VGRIAeXdEGCXWbAORNGkf_BoXp5NfHjL9zxF1WjFO3_p9VndBugWsboNL-G/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uLzqqmM7OWG9c7JnXiIQC16QMUj8cR3ckwhJee-5Oax8ysckyNyt4CzZC7u87ZQV88zHB1pw1I8MZNLe2VGRIAeXdEGCXWbAORNGkf_BoXp5NfHjL9zxF1WjFO3_p9VndBugWsboNL-G/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5465224765263584306" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uLzqqmM7OWG9c7JnXiIQC16QMUj8cR3ckwhJee-5Oax8ysckyNyt4CzZC7u87ZQV88zHB1pw1I8MZNLe2VGRIAeXdEGCXWbAORNGkf_BoXp5NfHjL9zxF1WjFO3_p9VndBugWsboNL-G/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uLzqqmM7OWG9c7JnXiIQC16QMUj8cR3ckwhJee-5Oax8ysckyNyt4CzZC7u87ZQV88zHB1pw1I8MZNLe2VGRIAeXdEGCXWbAORNGkf_BoXp5NfHjL9zxF1WjFO3_p9VndBugWsboNL-G/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5465224765263584306" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uLzqqmM7OWG9c7JnXiIQC16QMUj8cR3ckwhJee-5Oax8ysckyNyt4CzZC7u87ZQV88zHB1pw1I8MZNLe2VGRIAeXdEGCXWbAORNGkf_BoXp5NfHjL9zxF1WjFO3_p9VndBugWsboNL-G/s1600/roach_tn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 21px; height: 28px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uLzqqmM7OWG9c7JnXiIQC16QMUj8cR3ckwhJee-5Oax8ysckyNyt4CzZC7u87ZQV88zHB1pw1I8MZNLe2VGRIAeXdEGCXWbAORNGkf_BoXp5NfHjL9zxF1WjFO3_p9VndBugWsboNL-G/s200/roach_tn.gif" alt="" id="BLOGGER_PHOTO_ID_5465224765263584306" border="0" /></a>THE HUNGRY ROACH, Great taste in food and friendshttp://www.blogger.com/profile/13619533188308833691noreply@blogger.com4