Social Eatz

You can't judge a restaurant by it's name or it's location. Had I not loved Xie Xie 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.


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.


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 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.


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.


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!




Social Eatz
232 East 53rd Street
New York, NY 10022
(212) 207-3339
website
Food Rating (Out of 5):

Umi Nom

When 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.


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.


And the minute you enjoy 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 soft 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 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.

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.

Umi Nom
433 Dekalb Avenue
Brooklyn, NY 11205
(718) 789-8806
website
FOOD RATING (Out of 5):

Xie Xie

I've always embraced the concept of a sandwich. It's truly a great excuse to pack as many of the food groups as possible into one place. The variety of combinations of breads, spreads, and ingredients is simply endless. And for someone who is not necessarily blessed with artistic creativity, sandwich-making can cater to my own creative energies. I am not afraid to make them for lunch and I am certainly not afraid to make a dinner out of them. In fact, I even crave a hearty dinner sandwich more often than I should probably admit. And so the recent trend of Asian sandwich shops opening throughout New York City has definitely caught my attention. As much as I love making them, I just as much enjoy having the right one made for me.

Hell's Kitchen's Xie Xie is the latest sandwich outpost that has met up to my high sandwich standards. This casual restaurant by no means attempts to replicate authentic Asian cuisine. Rather, it uses the best of Asian ingredients to create hearty, flavorful, and quick meals. While the menu is centered around sandwiches, there are also identical options in the form of salads. For those of you who are still frightened by the carb-heavy concept of a sandwich, I recommend these - the ingredients are so good that the salad form will be almost as acceptable!

You really cannot go wrong with any of the sandwiches on the menu - let your mood dictate your decision. But, if at all possible, I really recommend going with another person so that you can split two - this will be the perfect amount for a large lunch or a regular dinner. My favorites are the Vietnamese BBQ beef on a sesame roll with basil mayo and carrot kimchee slaw and the shredded braised chicken on a baguette with smoked egg salad and cilantro. The beef is prepared in an excellent, flavorful marinade which the mayo and slaw balance out perfectly. The smoked egg salad on the chicken sandwich makes the second option truly stand out. Both can (and should be) spiced up a bit with the sriracha sauce that, to my delight, adorns each and every table.

When I opt for a sandwich while eating out, I want it to be a creation that I couldn't easily replicate at home. The complexity of the flavors and ingredients offered at Xie Xie meets these standards and then some. While I will continue to be known as the Sandwich Maker in my family, they shouldn't count on any BBQ beef or braised chicken creations any time in the near future. I will always be more than happy to whip up exotic combinations involving deli meats, fresh and in-season vegetables, and gourmet spreads, but I will leave the Asian ingredients and influence to the pros.

Xie Xie

645 Ninth Avenue

New York, NY 10036

(212) 265-2975

website

FOOD RATING (Out of 5):

Dumplings, Dim Sum, & Delectables

It's easy for non-New Yorkers to assume Chinese food is nothing more than stuffed cardboard cartons full of MSG. Sure it may be tasty and satisfy cravings every now and then, but it's certainly not something that any one should make a habit out of. Unfortunately, this is the stereotype that Chinese chefs have been facing for years. And, even in New York, where Chinese chefs are now working in upscale restaurants covering a variety of Asian and European ethnicities, the display of small, crammed Chinese restaurants on nearly every other block too often pigeon-holes even the greats. However, as with all ethnic cuisines in New York, it's never too hard to locate those chefs that truly shine.

Last weekend, I visited the new extension of the Museum of Chinese in America for an evening of Dumplings, Dim Sum & Delectables: A Dining Diaspora. At the museum's first event since its opening on September 22nd, a variety of Chinese American chefs were invited to share their experiences in the food industry - both in their words and with their cuisine. After a brief panel discussion, guests were invited to mingle with the chefs and sample some of their finest. One of the biggest challenges of any Chinese chef is maintaining tradition while introducing cutting edge concepts - a must in this competitive culinary environment. And while I did taste more than my fair share of delicious dim sum throughout the evening, it was the creativity and the upbeat attitudes of each of the chefs that stand out in my mind.

The evening featured famous chefs such as Pichet Ong originally from Jean Georges - a name that most in the culinary world are quick to recognize. But, I was most pleased to see the name Simpson Wong, owner and executive chef of Cafe Asean. I have been visiting this tiny pan-Asian (mainly Vietnamese and Malaysian) restaurant in the west village since before my move to the city. They were serving pork ribs with turmeric sticky rice and grilled lettuce as well as sliced albacore tuna with a lemongrass salad. I had never tried either of these dishes before and was as impressed as always with the strong and unique flavor combinations that this restaurant modestly puts forward.

The rest of the restaurants were all names I recognized, but have yet to visit. While the chefs were not present or involved in the panel discussion, Chinatown Brasserie and Red Egg featured a variety of dumplings. The quality was top-notch at both, but it was the lamb dumplings from Chinatown Brasserie that stand out most in my mind. Not only were the flavors excellent, but I really appreciate the innovation for such a traditional dish. At the China 1 station, Executive Chef Chris Cheung also succeeded in merging tradition and creativity as he served foie-gras stuffed bao buns. No question these were rich, but they will most certainly lead me down to his east village outpost for more. For a more upscale setting, I am now tempted to check out Shang at the Thompson Hotel. Chef de Cuisine, Doron Wong featured spicy tuna tartlets and vegetable taro puffs served with horseradish sour cream - two dishes that were excellent for an hors d'oeuvre-style setting. While there were almost as many sweets as there were savory dishes (cupcakes seem to be the rage for Chinese chefs), there was truly one winner that night - chef Jansen Chen, Executive Pastry Chef of Oceana Restaurant. He served the most delicate, light almond panna cotta with ginger cane syrup. He is a French-trained Chinese chef who truly succeeds in marrying Asian flavors with the French technique.

Each and every chef that night had a different story to tell - a different upbringing, a different training, and a different final product. It was inspiring to see that these differences have come together to tell the story of success. A trip to China last spring forever changed my impression of Chinese food. But, a night at the MOCA, has forever shaped my impression of Chinese chefs - their love for the tradition and their need for innovation.

Museum of Chinese in America (MOCA)
215 Centre St.
New York, NY 10013
website

Baoguette meets Pho Sure

I (and the west village) had been feeling very left out from the banh mi craze that has been sweeping across much of New York. I kept reading about one opening after another of these trendy Vietnamese sandwich shops sprawling from the east village to midtown and even over to Brooklyn. I kept thinking that surely these tasty and affordable Vietnamese sandwiches would creep over to the west village, but it certainly did not happen right away. Well, I should never have doubted it's arrival. Not only did banh mi make its way west, but it did so with a companion. Baoguette's third location has paired up with Pho Sure, a pho shop. As if you didn't already know that I am a fan of this neighborhood, I really could not have dreamt up a better combo!

For those of you who are totally lost right now and are thinking that I'm speaking gibberish, banh mi and pho are Vietnamese specialties. For the sandwich lover, banh mi is a baguette traditionally served with thinly sliced pickled carrots and daikon, onions, cucumbers, cilantro, jalapeno peppers, and a form of roasted or grilled meat. For the soup fanatic, pho is a thinly sliced meat and noodle soup. It just so happens that I fall into both categories. At lunchtime, when most people are so often deciding between salad vs. sandwich or salad vs. soup, it's always soup vs. sandwich for me. And, as times are tough, this is often a dinnertime debate as well. While it took its precious time getting to me, Baoguette/Pho Sure certainly fits right in with the current state of our economy - especially when sticking to the basics.


If you are up for a tiny splurge, I really urge you to order the jicama rolls made with Chinese sausage, dry shrimp, basil, and peanut sauce. These are extremely light and fresh, yet much more tasty than the traditional summer roll (which I usually end up ordering in an attempt to be healthy, but quickly regret my decision after one bland bite). Thanks to jicama and Chinese sausage, two of my favorite ingredients, this was not the case. To also stray from the signature (or rather name dropping) dishes, the pork vermicelli is another great option. This cold noodle dish is served with lettuce, herbs, and peanuts. As with all their dishes, you can regulate the intensity of the heat by adding their red sauce to please your palate.


But, if you truly want to take advantage of reliable, affordable options, go straight for the banh mi and the pho. Both are great and for very different reasons. And, both are offered in traditional and non-traditional options. The banh mi can be ordered mild, medium, or spicy, whereas the pho, like the vermicelli, is self-adjusting. I loved the classic banh mi - pork terrine, pate, pulled pork and fresh herbs served with crunchy carrots, cucumbers, lettuce, and jalapenos. Despite the high number of ingredients included, the sandwich was actually quite manageable - not the least bit overstuffed (one of my biggest complaints about store/restaurant made sandwiches). The pho was definitely a heartier size, although I still somehow managed to nearly clean my bowl. There is also the option of ordering additional soup ingredients which could quickly turn the meal into a feast (and no longer as affordable). I say stick to the basics and you will walk away pleased. And that's pho sure...



Baoguette/Pho Sure
120 Christopher St.
New York, NY 10014
(212) 929-0877
menu
FOOD RATING (Out of 5):

And the WINNER is...

ANNE CURRAN CONRAD!!!!!





ACC, also know as ACE, hails from Virginia, currently lives in San Francisco, and will soon be the proud owner of All Modern's Blomus Asia Teapot. Thanks to my roommate for helping me out with the random drawing this morning. This just goes to show that upping your odds (an additional entry was included for her tweet) never hurts! That first tweet was certainly worth it, Miss Conrad. I look forward to featuring a picture of Anne Curran with her beautiful, new teapot in her new apartment next month.

Congratulations!! And thanks to all for sending me such great stories of travels to Asia and/or your favorite teas. I love how the Hungry Roach readers are so well-traveled and well-caffeinated. Keep traveling and drinking exotic teas for me!

Reminder: Final day for All Modern Giveaway!

Today is the last day for the giveaway. The Blomus Asia Teapot featured below on the Hungry Roach is valued at over $75 - so this is a great free deal! Short comments, long comments, all comments welcome! Just go to the post below and submit your very own comment before midnight tonight. The drawing will take place on Tuesday and winner announced on Wednesday!

All Modern Giveaway!!

It's your lucky (rainy) day! So, it's mid-June and it's been nothing but rainy and cold for the past week in NYC. And, sadly, I've been told this is not just an NYC epidemic. The cold rains have hit the Eastern US - and no one is happy about it. Well, I've got something that will both turn that frown around and warm you right up. I'm really excited about the Hungry Roach's first Giveaway with AllModern.com and the chance to offer you a FREE Blomus Asia Teapot. I only wish that I could join in on the fun!

All Modern offers an excellent selection of modern furniture, home accessories, and lighting brands ranging from Knoll, Heller, Blomus, Alessi, and more. Their very cool, modern kitchen and bar accessories, in particular, are extremely appealing to me. While today's giveaway is for this unique teapot, I encourage you to check out the many other products that they offer from their extensive website. I already can't wait for when I can decorate my very own apartment. Baby steps. In the meantime, I'll stick to the kitchen and live vicariously through the winner of the Blomus teapot.


This contemporary stainless steel teapot comes with a detachable filter - guaranteeing an easy clean-up for the true tea drinkers (aka, big fans of loose tea). For more details on the teapot, go here. Inspired by European designers and engineered by German craftsman, Blomus offers the highest quality of stainless steel kitchen items that certainly win the Hungry Roach stamp of approval.

OK, onto the fun part - How To Win:

• Submit a brief comment below on my blog telling me EITHER your favorite travel experience in Asia (involving food, of course) OR your favorite kind of tea, where you get it, and what's so great about it
• Want to increase your chances of winning? Include in your comments a link to a post of an announcement on your blog OR a link to a tweet about this contest.

The Giveaway will be open until Monday, June 22nd at Midnight. I will announce the winner on Wednesday, June 24th! Make sure that your email address is accessible in your blogspot profile or leave it at the bottom of your comment so that I can contact you if you are the LUCKY one! The one catch - this is only open to residents of the US and Canada.

I never thought I would say this in June. But, stay dry and warm - think Tea!

Grand Sichuan

I shouldn't admit it, but I rarely ever frequent Chinese restaurants. And, if I ever do, the camera always stays home - especially if I'm not heading on a cultural excursion to Chinatown. Eating Chinese food in New York typically means ordering in, running the risk of MSG poisoning, and/or guaranteeing leftovers for at least a few solid days. Don't get me wrong. There is a part of me that always enjoys and craves Chinese food, but I would never really consider it a luxury. It was only after a few trips to the right spots in Chinatown and one great trip to Beijing that I realized how great Chinese food really can be. It doesn't always have to equate greasy, mysterious looking meat stuffed into over sized cardboard containers. But, in a city with Asian restaurants scattered all too frequently between blocks, I had yet to identify any that really merited an evening out above Canal Street.

That was at least the case until I met Grand Sichuan, an authentic Chinese restaurant on Seventh Avenue and Leroy Street. The first time I tried casually going was on a weeknight, on what I call a gym date - a completely informal meet up with a friend or two where we agree that it's completely fine to sport clothes from the previous hour's work out (hair is definitely a bit frazzled). There are few friends that I can actually do this with, but even fewer restaurants where I feel that I can pull this off. I had assumed that Grand Sichuan would be the perfect home for a gym date until we walked into a packed restaurant and were told that they were closed for a private party. Whether this was actually true or they were turning me away based on my attire, my intrigue only grew. When I returned a week or two later on a Sunday night, this time minus tennis shoes and spandex, I was again shocked to find a full house. However, this outing was much more successful as we were given the choice to wait about ten minutes for a table. Had this not been my second attempt, my curiosity heightening by the minute, I probably would have walked right out the door and to the next Chinese spot, which I am certain couldn't have been more than a block or two away.

While the setting is definitely a step up from most Chinese restaurants, it truly is the food that makes all the difference - guaranteeing a room full of hungry customers each and every night of the week. There are very few places in the city that offer soup dumplings, a true Shanghai delicacy. Grand Sichuan's delicious crab meat and pork soup dumplings finally satisfied my cravings of one of my favorite discoveries while in Asia. The rest of the menu continues to live up to authentic standards offering classical Sichuan and Hunan cuisine. I recommend any of these spicy dishes - full of flavor and the right amount of heat. Even the section titled American Chinese Food stands out from what most American spots offer as much healthier and fresher. The sesame chicken was extremely light and prepared with large chunks of white meat. The shrimp with broccoli and the sauteed pea shoots with garlic are other great "American" options that are not overly drenched in too much sauce, but rather, the perfect amount.

Whatever your favorite Chinese dish may be, Grand Sichuan will surely offer it. And while you too may think of Chinese food as a great hangover cure or the perfect solution for a lazy night in, I highly recommend giving it another shot. It's time to allow Chinese food to join the ranks of the Thai, Vietnamese, and Korean cuisine that you so often make a night out of and get a little dressed up for. While you can still leave your heels behind, Grand Sichuan will actually make you want to shower after the gym, run a brush through your hair, and simply leave your home. Chinese food is in fact a delicacy. It's just a matter of locating the diamonds in all that rough north of Canal Street.




Grand Sichuan
15 Seventh Avenue
New York, NY 10014
(212) 645-0222
website
FOOD RATING (Out of 5):

Rockmeisha

I have yet to make it to Japan. But, after my first trip to Asia last spring, my Eastern curiosities have been more than ignited. I am not certain when I will actually get back over there, but I do know that it will happen one of these days, although most definitely not in 2009. In the meantime, a simple trip down the street in the West Village has just taken me miles closer to this travel destination high on my priority list. With barely a foot off of Barrow Street through the doors and curtains of Rockmeisha, I was actually confused as to what country I was standing in. Hands down, the atmosphere alone is worth a visit to one of the newest additions to the izakaya craze in the city. The decor is incredible. Be sure to head there with a close friend as you may spend the majority of the evening mesmerized by the various distractions scattered throughout the restaurant. I can't decide if it was the televisions broadcasting Japanese variety shows, the chaos behind the sushi bar, the strategically placed figurines, or the eclectic "art displays" arranged on the walls and counters that seized my attention more throughout the night.

This establishment successfully lives up to the mission of an izakaya - not only attracting business men and women, but distracting them from the fast-paced business world. And, their trick, while partly in the food and drink (like most restaurants), mainly lies in the setting. Order up a round or two of draft Sapporos as it may be awhile before any food arrives - cooked or not. We were definitely baffled by what was going on back in the kitchen as our starters of raw okra and pork with bean sprouts appeared well into the night. But again, there was really too much going on around me to even focus on time. Had I not been wearing a watch, I probably would have never even noticed. Unfortunately, the presentation of these dishes in mini cast-iron pans was probably the highlight. I quickly learned, after looking around the room and noticing common traits on each table (tall glasses of beer and large bowls), the truth behind Rockmeisha - it's all in the noodles. This is a watering hole with amazing ramen. And, thankfully, that was what soon arrived in front of us. Honestly, as far as ramen goes, this one is a complete winner. The noodles were cooked almost al dente and the broth was extremely rich, quite creamy - an excellent combination for this Asian specialty. There is only one ramen option on the menu, so no decisions need even be made - ultimately, simplifying our lives even more after a long day at the office.

Rockmeisha is the very reason that I struggle with ratings. It truly was an experience - and one that I want to have again. While the food as a whole was not overly impressive, I cannot get that ramen out of my mind. As little decision-making as I took part in on my first trip there, I will have even less upon my return - a true luxury in my books. Scanning the room, it was apparent every one else had already figured out the magic duo - Sapporo and ramen. The other key to an evening at this izakaya is scoring a seat in prime location to one of its many televisions. Not to worry that the volume is turned down or if the Japanese subtitles overwhelm, the costumes and dance performances on screen will not disappoint. It's all about ambiance, noodles and improv at Rockmeisha - take it or leave it. This is one affordable and easy trip to Japan.



Rockmeisha
11 Barrow St.
New York, NY 10014
(212) 675-7775
FOOD RATING (Out of 5):