Opening North End Grill

Note:  This story is a continuation from Tabla Through My Eyes

In November 2010 Chef Floyd Cardoz had called me into his office along with the Chef de Cuisine Ty Kotz.  This was never a good scenario.  Being called into a private meeting with Chef and Ty never had a good outcome.  It not only meant I was about to get scolded for something, it meant I was about to get scolded for something so bad Chef Cardoz had to do it in private.

I slowly walked behind them, my short stature illusioning I was a kindergartner following my two teachers.  Closing the door I sat down quietly, awaiting my fate.  "I am going to be opening a new restaurant soon, and I would like for you to come work with me again."  Wait...what?  "It's not going to be like this.  The food will be different, the restaurant will be different."  "Of course I will Chef, I would love to open a restaurant with you!"  

Little did I know what was ahead of me.

Bouley

Bouley's front door, currently hidden behind construction scaffolds

Walking into Bouley it doesn't take long to see just how much the dining scene of NYC has changed.  In a time when restaurant decors are designed and geared towards sleek minimalism, Bouley sits as a reminder, amongst very few others, of the opulent chambers one diner can be tucked away into.

Fresh apples line the wall, perfuming the entrance

From the front door you enter a vestibule of shelves upon shelves of fresh apples.  Perfuming the air transporting you to a fresh countryside orchard.  To the left a waiting room with the hostess stand up front.  A waiting room comprised of plush couches and chairs, floor to ceiling windows and artwork, exquisite chandeliers, and hardwood floors.  Before even entering the dining room you realize Bouley is a labor of obsessive love and care for guests.  This is not the waiting area comprised of a thin banquette set against the wall at your local Applebees.  

The large, romantic, dining room evokes the feeling of the French countryside.  Large Monet paintings, wrapped in velvet no-less, of orchards and wineries hang on the walls.  Fresh flowers sit atop every table that are dressed with rich, thick tablecloths.  Deep banquettes line the walls with plush pillows to cushion your back and to keep you from falling backwards.  A vaulted ceiling is brushed with gold leaf.  A fireplace and a library are tucked away in a darker, more seclusive secondary dining room towards the back of the room.  

Kimchi Taco Truck

Every day between the hours of 11am and 3pm, a block away from North End Grill, and outside the courtyard of The World Financial Center, are five parked food trucks.  Every Monday, one of these trucks is the Kimchi Taco Truck, and unless you decide to come early, expect to wait in line of upwards of twenty minutes.  For this truck has the best food offered all week.

Phillip Lee, the founder of the truck, is a madman.  Seriously, think about it.  A man in love with Korean flavors who wants to make the distinct impact on the American public by bringing it to them in a recognizable form.  Tacos.  Who doesn't love tacos?  Who doesn't love Korean food?  Who the hell wouldn't love a Korean taco??

Now you understand.

If I'm lucky enough to have the time to wait on line at the truck before heading into work, I'm a very happy man.  For $8 you can get three tacos, and then you can eat them right in the park overlooking the waterfront.

Kimchi Taco Truck offers four different types of tacos.  Korean-marinated short ribs, spicy pork, braised chicken, and a falafel kimchi taco for vegetarians.  The rest of the menu is very diverse.  Kimchee bowls and even a kimchi cheesesteak are offered.  All ingredients are made on the truck, and set you off on an intense culinary journey, if only just for a few bites.

Atera

**Note.  If you are planning on dining at Atera, I highly recommend eating the food before reading this post, as it will ruin a lot of surprises through the course of the meal**

It's amazing how many culinary trends New York City has undertaken in the past decade.  The fall of the twin towers caused the death of fine dining, where as a nation we turned to more economically feasible comfort food options.  We looked for menus that had a recognizable burger and french fries, instead of duck and foie gras.  Fast forward a few years and we became ready to play with our food, and all the emphasis was on molecular gastronomy and the multiple ways we could manipulate nature's ingredients.  Heston Blumenthal's Fat Duck in Bray, England, and Ferran Adria's El Bulli in Catalonia, Spain were the world's best known restaurants to showcase it.  When trendsetters like Alinea in Chicago, and WD-50 in New York City ran out of ideas, so did the city's interest with science.  We've seen it already, what can we do next?

Then out of nowhere the "fad" was a practice multiple chefs had been utilizing for years.  Relationships they had built with farmers and emphasis on fresh and local produce started the "farm-to-table" craze.  Like little kids showing off their newest and coolest toys, it became a trend for restaurants to show which local farmers they were using, and how they were showcasing their products.  "Here we have a strawberry soup utilizing strawberries from Berried Treasures Farm."  It was a vehicle that caused all these hard-working low-key farmers at the greenmarket to finally become celebrities in their own right, but chefs decided to push this further.  They wanted to up themselves.  Thus began urban farming and rooftop gardening.

But this is New York City.  We need to push the envelope even further.  We need to watch what chefs from all around the world are doing, and then we need to up that.  Well, New York finally has a theater in which to showcase the newest food craze.  It is called Atera, and the 31 year-old Chef Matthew Lightner has brought from Portland not just a philosophy to utilize local farms, but local parks.  The new trend is called "foraging", and foraged food is now beginning to pop up on menus all around the city.

The Nomad

 "The competition would be too great."

When I first heard news last year that Danny Meyer was selling his four-star restaurant, 11 Madison Park, I was a bit shocked.  Restaurateurs and chefs alike strive for that rating given to them by the NY Times.  It takes some restaurants decades to finally mature to that level, honing their skills year after year, until perfection is finally reached.  Once its reached, they strive for an even higher level.

Daniel Humm and Will Guidara, the Chef and General Manager of 11 Madison Park, with a group of investors started the company MadeNice.  Once hearing these two professionals, two people who are truly at the top of their game in their respected fields, were planning on opening a restaurant just a few blocks away from 11 Madison, Danny had no choice but to sell.  The diamond of Danny Meyer's empire was now sold to Daniel and Will, and just a year later, they opened The Nomad Restaurant located inside The Nomad hotel.  Finally having a chance to eat here tonight, I realized Danny Meyer made a very smart decision.

The Nomad has taken casual hotel dining, elevated it with Mr. Meyer's signature hospitality warmth, and mixed it with cuisine cooked with incredibly high standards by a military-style French brigade in the basement kitchen.  Abram Bissell, the former Executive Sous Chef at 11 Madison, has been given the prestigious task of running The Nomad, which includes the now three-star restaurant, rooftop dining, and 24-hour room service.

The Nomad Hotel

The Nomad, which means "North of Madison Square Park", is located on the corner of 28th and Broadway, in a building very similarly designed to the iconic Flatiron Building located just five blocks downtown.  "The Atrium", or main dining room, is situated just off the hotel lobby, and is equipped with a skylight the same size as the dining room.  The skylight allows natural light to shine down on the dark wood furnishings, upholstered chairs, stone floor, and other forms of classic old-world architecture.

Located just off the Atrium is the bar, equipped with a dark mahogany countertop and designed to give the feeling of an old-world library.  Off in the other direction, is an actual two-story library, an area which serves small pastries and coffee.  The last section is The Parlour Room, and is a bit more intimate with red accents on the wall and a marble hearth imported straight from France.  Here, you can meet one of the sous chefs as he overlooks the cooking of small snacks and the now very well-known foie gras and truffle-stuffed chicken-for-2.

Swine

"Not another one!"

When news broke out on Eater.com that Swine, a new pork-centric restaurant located in the West Village, was about to debut, it wasn't exactly welcomed with praise by commentors.  "Another pork restaurant?  How innovative.."  "Yawn."  "I guess they could have just called it 'No Jews.'"

Even though on the downwards part of the slope now, pork is still very much in demand in NYC.  So many restaurants have popped up that offer pork-centric menus, housemade charcuterie, nose-to-tail feasts, and great beers.  Back in 2007, Resto was at the forefront of this movement.  Fast forward five years, and it seems NYC is starting to get tired of the trend.

One thing I love to do is ignore what the mass population says and try out a restaurant for myself before forming an opinion.  In the case of Swine, I am more than happy that I did, because even though its not a new concept, even though its not innovative in any way whatsoever, it delivers a meal that is executed perfectly.  Sometimes, that's really all that matters. The flavors speak for themselves and nothing is effed with.  If you're a fan of offal, charcuterie, and cheeses, definitely make your way in.  Chef Phil Conlon delivers, and this restaurant is not a gimmick.

Located on Hudson Street, right next door to Red Farm and a block away from Takashi, Swine is easily found because of its large blue awning stretching out onto the sidewalk.  A very small hostess stands awaits you on the other side of the entrance, on a small floor in between the bar (top floor) and main dining room (located in the basement).  Although the decor is indescript and pretty much what you expect from a restaurant like this located in the West Village, the food and drinks are really why you're here.

Riverpark

I feel a visit to Craft restaurant may be in order soon.  The flagship of Tom Colicchio's empire has always intrigued me, surprised me, and satisfied me.  The simplicity of flavors, the large portions, the striking decor, and the warm service combined leaves every diner yearning for more.  The sub-par meal and horrible experience I had at Craftbar during brunch late last year, along with the overpriced sandwiches offered at 'Wichcraft, popped my Craft balloon.  I was deflated.  I thought here we go again, another chef who is over-expanding and his restaurants are starting to suffer.  When I went to Riverpark for restaurant week, I was hoping for a saving grace.  Sadly, I didn't exactly find it here.  Was it a good meal?  In some aspects yes.  Chef Sisha Ortuzar is offering the entire menu at a discounted price, with no change in portion sizes.  Was it memorable?  Not at all, as I have to look at the pictures I took just to remember what I ate.

When some people mention restaurants can be located "off the beaten path", no restaurant is more deserving of this title than Riverpark.  Riverpark is located on the first floor of The Alexandria Center, a medical building living on the far side of a gated, security guard watched, community in-between Bellevue Medical Center and NYU Medical.  Walking up 29th Street and eventually to 1st Avenue you can't help but seem reluctant to walk through the large iron gates to find your destination.  Confused and bewildered, the security guard looks at you and says "Don't worry, you're in the right place.  Just keep walking".  I guess he has become accustomed to not even asking where people are going.

So up the brick-lined, small-inclined, street you go.  After a few feet your eyes catch the surrounding areas and eventually to the silver sign outside of the Alexandria Center.  You've found it.  A part of you wants to control your enthusiasm.  Another part of you wants to jump up and down and scream to everyone walking behind you "There it is!  Follow me!".

Aldea

I kicked off summer restaurant week this year with my first visit to Aldea, the small, elegant, Portugese-inspired restaurant of Chef George Mendes.  George, who was recently a contestant on Top Chef Masters Season 3, opened Aldea in 2009.  Only two years later he was awarded the coveted "Best New Chef" title from Food & Wine magazine.

Chef Mendes knew from a very early age that he wanted to become a chef.  He now sources fresh ingredients that are in season and builds a daily-changing menu at Aldea to showcase them.  Over the past three years Aldea has been named one of the most cutting edge restaurants in New York City today.  It this reputation which caused me to come in this afternoon.

While walking down 17th street the blue and white "Aldea" sign gives you a soothing welcome.  Once upon entering through the clear door the hostess greeted me and asked me where I'd prefer to sit.  To my surprise Aldea has an open kitchen, and now knowing that information, had no hesitation in saying I would love to sit at the dining counter overlooking it.  As she lead me to my seat I walked past Chef Mendes himself leaning over the bar making some phone calls.  It's always a good sign when you have the presence of the chef in the restaurant.

At first glance the restaurant evokes a feeling of warmth.  The blue and white color scheme stretches into the restaurant from front to back, and is said to be designed after the Iberian coastline.  Images of air, water, land, clouds, and wind bring you on the same journey Chef Mendes embarked on as a young man through that very coastline.  On this visit I also noticed that not many people were embarking on that journey.

Osteria Morini

Michael White is regarded as one of the best Italian chefs in New York City today.  His flagship restaurant Marea, is arguably the best Italian restaurant in NYC, gaining national attention and two Michelin stars.  On the other side of the Michelin spectrum is his casual downtown hotspot, Osteria Morini, offering affordable, authentic Italian fare at the crossroads of Little Italy and Soho.

Osteria Morini is named after Michael White's mentor in Italy, Gianluigi Morini, chef and owner of Restaurant San Domenico in Italy, where Michael White spent much of his early career in.  Osteria means "host" in Italian.  Here, at Osteria Morini, Micheal White hosts guests with food and techniques he learned while traveling through Italy.  The result is a great Italian meal that will not break your wallet, only surpass your taste buds.

Osteria Morini is designed after a 1700's Italian farmhouse, although you probably would not have known it unless someone told you.  The ceilings are high-beamed and wooden, but the walls are very minimalistic and bare.  The restaurant is tiny, and the tables are pushed so close together you are almost within elbow's reach of the table sitting next to you.  They offer the full menu at the bar, which surprisingly is a bit more spacious, so if given the option, decide against a table.

My friend and I arrived on time for our reservation, but were seating at the bar while our table was still being set.  After ordering a round of drinks we were asked if we would like to move to the table or stay at the bar.  Being our first time here we opted for the table.  We now know better for the future as I felt I was pushed too far into the table to allow ample room for servers to get behind me comfortably.  My chair was kicked a few times as well, a very big pet peeve of mine.

The service is very cold, as I couldn't tell if our server was just having a bad day or really didn't care if we were there or not.  Seeing how packed this restaurant is, and how many tables they turn, makes me believe the latter.  I didn't even get her name through the course of the night, even though we only saw her twice.

Mercedes-Benz Dinner at James Beard House/ Taqueria

At the end of October Mercedes-Benz sponsored a four-course dinner for 50 VIP guests at the James Beard House in New York City.  Chefs and cooks from ABC Kitchen, Eleven Madison Park, Restaurant August, and Locanda Verde all teamed up to create one spectacular course each for one very high end meal.

Bring on the red carpet

This was my first time inside the famous James Beard House.  James Beard was an influential American chef and food writer who passed away in 1985.  The James Beard Foundation was named in his honor, which annually recognizes and praises chefs and food writers across the country.  Peter Kump, a former student of James and founder of the Institute of Culinary Education (ICE), purchased the brownstone home of the late James Beard and preserved it as a gathering place for the general public to enjoy the artistry and talents of established and emerging chefs.

Not having much prep work, and having a car waiting for us outside, Chef Dan Kluger, I, and Minh, one of the chefs from 11 Madison Park took a field trip to buy staff meal for everyone.  We traveled to the lower east side to Taqueria, a favorite taco restaurant of Chef Kluger.  Taqueria has a lot of style and is real deal Mexican, even listing a photo on the wall of everything they don't offer that is stereotypical.  It's "crema fresca", not sour cream, get it right.

Taken from Yelp.com

Eataly: La Pizza

"It's every chef's wet dream."

A culinary mecca in the heart of NYC.  Eataly is the largest Italian food and wine marketplace in the world, housing 50,000 square feet of artisanal products, in a former toy building in the heart of the Flatiron district.

Brought to you by the Mario Batali and Joe Bastianich group, Eataly is a site to be seen.  If you're a self-proclaimed foodie, walking through this culinary phenomenon will leave you in nothing short of awe and amazement.

Five different restaurants.  Nine different vendors.  Walls upon walls and endless aisles of fresh cheeses, breads, farm-fresh produce, dried pastas, olive oils, wine, cookbooks, specialty meats, fresh seafood, coffee, gelato, and so forth.  If you haven't walked through Eataly yet, now is the time.

Tacos el Idolo Food Truck

After my visit to Tacos el Bronco a few weeks ago in Brooklyn, my mouth has been watering for more tasty, authentic tacos in NY.  Located just two blocks from the West Village location of Gray's Papaya, I couldn't help but try out the tacos from the Food Truck of Tacos el Idolo.

Even though I've never been to the West Coast (I'll make it there in November, pick your jaw back up!), and hardly remember my last visit to Texas, people from those areas constantly say that authentic Mexican food in NYC does not measure up.  Honestly, that makes me upset.  NYC is known as a food mecca, and the fact that I can't find something really authentic here pisses me off.  With that being said, I can't wait to try out the Mexican food in California when I make it out there later this year.

That being said, I guess I'll settle for what I think are some great places here.  Tacos El Idolo is based out of Corona, Queens, and has about three to four food trucks parked around NY.  What really drew me to try them out was their meat selection.  Along with the usual carnitas, beef, chicken, spicy pork, and salty beef, they also offer tongue, tripe, ear, and even goat meat.  You know I'm always on the lookout for offal cuts.  Tacos El Idolo did not disappoint.

Gray's Papaya

I've been coming to Gray's Papaya and other Papaya rip-offs in NYC for years.  Gray's Papaya rises above the rest, and the rest of the bunch include Papaya Dog, Chelsea Papaya, Mike's Papaya, Papaya King, Seventh Ave Papaya, and... well you get the idea.

Honestly, wherever you go you're going to get a tasty hot dog.  But in my opinion Gray's, which is the original, does it best.  Over here, it's all about the snappy texture.  Cooked on a plancha (think flattop) it gives every dog a crunchy exterior.  Compare these dogs to the soggy, limp, disgusting dogs swimming in dirty water inside hot dog carts across the city and it just seems like a no-brainer to make a trip out to Gray's.

Gray's serves $1.50 hot dogs, $1 pizza, and several flavors of fruit drinks.  The hot dogs come with warmed buns, and pretty much any topping you desire.  The pizza comes with many toppings, but I've never tried it (I'm not into $1 convenience pizza, call me crazy).  The fruit drinks come in the original namesake Papaya, Orange, Grape, Pina Colada, Coconut Champagne, and Banana Daiquiri.  The fruit drinks are all non-alcoholic, which is too bad for the NYU students living on a budget a few blocks away.

Prosperity Dumpling

I don't know if you can find a better deal in NYC, and if you can, I'd love for you to show me.

Rickshaw, I think we've met your match.

Prosperity Dumpling is literally a hole-in-the-wall located in Chinatown.  Walk too fast down Eldridge Street at night and you may miss it, as the yellow sign hanging above the door can not be seen.  Just look for the line out the small door and wait patiently for a few minutes, and you'll be greatly rewarded.

Prosperity isn't much to look at.  A small counter lining the wall with two bar stools is all that is inside.  The space can fit about 3 customers comfortably.  However, the line here moves fast, and everything in here is dirt cheap.  That's what tempted me to venture out to Chinatown and try this place out.  The dumplings here are 5 for $1. That's right.  No gimmick.  No hustle.  You get 5 jumbo dumplings for $1.

Now I've had cheap meals before, and it's always you get what you pay for.  What can you really expect for that price?  I can tell you, now from experience, these are the best dumplings I have ever had in NYC, and the fact they are so incredibly cheap makes them taste even better.

ilili

I received my first taste of Lebanese cuisine many years ago at a small hole-in-the-wall restaurant in Brooklyn.  I didn't know what to expect of the cuisine before heading in.  With a friend's help, she navigated me through the menu and after one bite of the fresh baked bread covered in za'atar (a fresh herb blend mixed with sesame seeds, sumac, and lemon), I fell in love.  I will never forget that first taste, and that first meal.

For years that followed I became intrigued by Lebanese, as well as other Mediterranean cuisines. Small plates of mezze (think tapas) of traditional hummus, baba ganoush (baked eggplant mixed with various seasonings), tabbouleh (bulgar and herb salad), to large skewers of meat (mainly lamb and chicken), fresh pita breads, and heavy seasonings of garlic, lemon, fresh herbs, cumin, aleppo pepper (a mild type of chili flake), and sumac (a dried reddish berry powder with a lemony flavor, but not as tart).  There are few that could dislike this cuisine, and if you have yet to try it, I am hoping my descriptions have made you willing to do so.  

At nighttime it can easily be seen as a restaurant

However, it has always served as a medium-profile cuisine.  Small restaurant owners setting up shop serving traditional small plates of hummus, pita sandwiches, and grilled meats over rice.  With the introduction of ilili into the NYC restaurant scene back in 2008, Lebanese cuisine has finally come into the major spotlight.  

Located just a short distance from Madison Square Park, it is very easy to pass by ilili in the daytime.  Like the service staff inside, the restaurant is painted black.  Unless you notice the brown lettering sketched into the black awning over the front doors, the space looks vacant.  Step inside, though, and its a whole other story.  

Barbuto

It's hard not to fall in love with Barbuto, which has a rustic sophistication to it.  The restaurant is basically a converted garage located on the ground floor of Industria Superstudios.  In the warm months, the garage doors are opened, creating an incredible airy and open restaurant, and the 24-seat patio seating starts to engulf the sidewalk of Washington Street and 12th Ave.

The decor is very simple.  Patio chairs and cheap tables, a wobbly iron divider partitioning the patio from the sidewalk, not a single piece of artwork, but yet...it all works together.  As cheap as it all is, the restaurant is warm and inviting, and once you taste the food, nothing else matters anyway.

The chef here is Jonathan Waxman, who arguably is one of the best chefs in America today.  He can sometimes be seen sweating over the stoves in Barbuto's open kitchen, or skillfully cooking in the wood-burning oven.

Born in 1950, Chef Waxman was one of the first pioneer's of California cuisine, and is credited with being the first chef to bring its style, fusing French technique with the freshest of ingredients, to New York City.  Heard of the "farm-to-table" craze that has been going on for decades?  Jonathan Waxman was the one who started it all here.

Rickshaw Dumpling Truck

Dumplings aren't something you need to learn to love.

The Rickshaw Dumpling Truck is one of many mobile food vending units of Rickshaw Dumpling Bar, which has several locations throughout New York.  Rickshaw Dumpling Bar was co-founded in 2005 by Chef Anita Lo.  In my mind a very high-class but low-key chef, she is the Executive Chef of Restaurant Annisa in Greenwich Village, and has been a former contestant on Iron Chef America, Top Chef Masters season 1, and most recently seen in the public eye on Food Network's Chopped.  In 2010 she left Rickshaw Dumpling Bar to pursue other culinary interests, but her legacy still lives on in these handmade, steamed bundles of joy.

At the Dumpling Bar locations, you can choose between five different types of dumplings.  You then have your choice of getting them pan-fried or steamed, on top of a large salad or in a bowl of hot noodle soup.  Service is fast, the portions are large, and everything is just so damn good.

Although still good, the trucks only offer three types of dumplings, and you can only receive them steamed, and on their own with a dipping sauce.  Chicken with Thai basil, pork with Chinese chives, and vegetarian edamame.  Rickshaw prides itself on using organic Bell & Evans chicken, the same used by most NYC restaurants, and organic edamame.  The flavors are clean, and do come through.  However, at $6 for 6 pieces, you wonder how paying $1 for a steamed dumpling is justified.

Ellabess

Lets admit it, hotel restaurants are not that exciting.  Beautiful dining rooms are usually met with apathetic staff and mediocre to sub-par food.  Fine silverware is matched with bright white, stylish dinnerware, that serves as a vessel for food that does not have much thought or care put into it.

Ellabess dining room

Walking into Ellabess you can't help but feel this is going to be one more of those experiences.  Ellabess is housed in the corner of the Nolitan Hotel.  Like many hotel restaurants, the dining room is sleek and chic.  The 70-seat dining room sits just below street level, with two walls of high glass windows allowing an incredible amount of natural light in, and in return allows diners to check out the bustling Nolitan neighborhood outside.  The dining room is set in oak, with Austrian oak floors, and custom-made oak tables and chairs.  A high marble-countered bar sits along the back of the room.

The incredible house-made rolls

At first bite, however, your stereotypes of what hotel restaurants should be are thrown right out the window.  Ellabess is brought to you by Epicurean Management, the same company that created West Village favorites Dell-anima, Anfora, and L'artusi.  With their newest venture, Ellabess, you realize very quickly they're doing some serious food here.

The kitchen is run by Executive Chef Troy Unruh, who was most recently the Chef de Cuisine at Dell-anima, as well as a veteran of Del Posto.  The Executive Sous-Chef is Ty Kotz, the former Chef de Cuisine at Tabla right before the closing of the restaurant back in December.  Also from Tabla is the Executive Pastry Chef Carmine Arroyo, who was the former pastry Sous Chef up until the closing.  The incredible talent in the kitchen translates heavily into the food, making for an overall wonderful and unforgettable experience.

The menu is small, but well put together, offering a little bit of everything from market salads, crab salads, chilled pea soup, to sweetbreads, quail, pork tenderloin, and even fried chicken.  While looking over the menu the first bite of the house-made rolls will make you swoon and transport you to a happier place.  They are warm, buttery, soft, and flavorful.  Reminiscent of your favorite biscuit without the hard texture.

Resto

Resto (French for "casual restaurant") opened its doors in the Spring of 2007.  Being a line cook at Tabla at the time, my coworkers and I used to visit this restaurant every other week for their amazing Belgium-style pub fare. The menu is nose-to-tail, the beer selection is amazing, and it's just a great place to hangout and enjoy yourself.

It has been just over three years since I have been to Resto, but after seeing it was participating in Summer Restaurant Week this year, I decided to make a reservation and come back.  Memories of the opening menu four years ago flooded my head.  Deviled eggs on pork toast were my favorite.  Pig's head sandwich served on toasted white bread and curried mayonnaise was a close second.  The house-made sausages, the beef cheeks, and the memories of the rest of the nose-to-tail menu excited me and I couldn't wait for lunch on Friday afternoon.

The restaurant has undergone some changes in the past few years.  The executive chef has changed to Bobby Hellen, and the menu is now a lot more developed.   However, everything else about the place is the same.  The decor is still boring.  Eighty seats spread around 26 tables in a large room, with six outside on the patio.  And if you visit the bathroom, the large, heavy sliding door will annoy the **** out of you.  Yup, that's really all there is to say about that.

David Burke Kitchen

Summer restaurant week in New York City.  Over 300 restaurants offering a 3-course prix-fixe menu for $24.07 at lunch, and $35 at dinner.  No matter where you go being able to eat three courses for those prices in NYC is an amazing deal.  However, I have never been able to get excited for restaurant week, as it's all promotion.  I know a lot of restaurants will do throwaway menus, offering nothing they normally would, smaller portions, and cheap offerings.  Every now and then, though, you will find one out of the bunch that surpasses the rest.  I found that here, and my meal at David Burke Kitchen was quite possibly the best restaurant week deal I've ever had.

David Burke is a very acclaimed chef, becoming very well known in the past few decades for his whimsical American-style cooking.  Lollipop tree, anyone?

The sign hanging outside the restaurant

DBK is his newest venture, opening in Soho in early February of this year.  First and foremost, the space is  beautiful.  DBK is located inside the James hotel, and the entire building is bright white, which is a very strong stand-out for its location.  The name of the restaurant is displayed proudly in two bronze signs both in the front and left of the building.  As you enter the building the main dining room sits below street level to the right, and to the left is the entrance to The Treehouse Bar, which is a wide open second-story rooftop bar, with glass enclosures and barriers, overlooking Grand St and Sixth Ave.  The main dining room is reminiscent of a country barn, set inside a wide-open Soho-style loft.  The decor is very chic and a perfect fit for this trendy neighborhood.