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.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Sep 6, 2012
Aug 30, 2012
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.
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.
Aug 29, 2012
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, 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.
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.
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| The Nomad Hotel |
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.
Aug 4, 2012
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.
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.
Jul 25, 2012
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.
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.
Jun 1, 2012
Animal
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| The front of restaurant Animal (via Eater.com) |
I first met Jon and Vinny at Meattopia 2011. By now I knew of their reputation, after watching them on Food Network and skimming through their cookbook from time to time. Although they don't match any type of contemporary look for chefs, one thing is for sure, these guys know how to cook, and they can cook pretty damn well.
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| Lamb Head Skull, the only decor on the walls |
The decor of Animal is very minimal, with nothing more on the walls than a lamb head skull. A small bar in the back of the room provides the only color contrast to a small restaurant with wooden tables and beige walls. Forget about it, though, you're not here for tablecloth wine service. Take one look at Animal's menu and be prepared for the rich, fatty, spicy, fresh, well-balanced meal to come.
Apr 12, 2012
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.
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.
Nov 20, 2011
Incanto
Anyone who loves offal as much as I do knows the name Chris Cosentino. He is considered to be at the forefront of nose-to-tail dining in North America. His restaurant, Incanto, has been named by some as the most adventurous restaurant in the United States. He runs the website, Offal Good, educating people on how to buy, handle, and cook offal. He opened a small shop called Boccalone in the Ferry Building, selling San Francisco's famous "meat cone". For someone with so much passion for what they do, it is no surprise that I made Incanto my first dinner stop during my trip to San Francisco. I was psyched.
The restaurant is gorgeous, and very well put together. Large wall-size windows overlook the sidewalks of Noe Valley, pictures of pigs grazing, figurines of pig heads on the walls, colors of light brown and white stretching from the front of the restaurant to the back, an open kitchen, and humorously, a bookshelf in the bathrooms containing cookbooks that would make any avid collector smile.
A friend and I decided to go big. Heck, I flew 3000 miles to come here. When talking with our server we asked if we had ordered enough, and when she said yes, we ordered some more. The restaurant started us off with a bread platter containing house-made tapenade, breads, and breadsticks.
Like many restaurants, I tend to skip on bread platters, as they serve no more purpose than to just get your palate going, while filling you up in a few bites. Incanto was no different, serving bread which was passable, but not exceptional. The olive tapenade didn't do wonders for me. This was pushed off to the side. Now bring on the offal.
The restaurant is gorgeous, and very well put together. Large wall-size windows overlook the sidewalks of Noe Valley, pictures of pigs grazing, figurines of pig heads on the walls, colors of light brown and white stretching from the front of the restaurant to the back, an open kitchen, and humorously, a bookshelf in the bathrooms containing cookbooks that would make any avid collector smile.
A friend and I decided to go big. Heck, I flew 3000 miles to come here. When talking with our server we asked if we had ordered enough, and when she said yes, we ordered some more. The restaurant started us off with a bread platter containing house-made tapenade, breads, and breadsticks.
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| Incanto's Bread and Breadsticks with House-Made Black Olive Tapenade |
Nov 19, 2011
Roli Roti
Disclaimer: This following post may cause panting, fainting, hot sweats, jaw pains, dreams, and an increase in hormones.
Yes. It really did.
Like 4505 Meats, Roli Roti is a meat and sandwich vendor located at the Farmer's Market outside of the Ferry Building. Unlike 4505 Meats, though, they only serve twice a week on Thursdays and Saturdays. Is it worth going? I might just fly back to San Francisco for a weekend to savor their amazing porchetta sandwich once again.
Call me crazy, but if this sandwich does not make the new show "Best Sandwich in America", I may just kill Adam Richman and his team at The Travel Channel. This is one of the, no scratch that, THE best sandwich I have ever had.
Yes. It really did.
Like 4505 Meats, Roli Roti is a meat and sandwich vendor located at the Farmer's Market outside of the Ferry Building. Unlike 4505 Meats, though, they only serve twice a week on Thursdays and Saturdays. Is it worth going? I might just fly back to San Francisco for a weekend to savor their amazing porchetta sandwich once again.
Call me crazy, but if this sandwich does not make the new show "Best Sandwich in America", I may just kill Adam Richman and his team at The Travel Channel. This is one of the, no scratch that, THE best sandwich I have ever had.
Oct 20, 2011
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.
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.
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| Bring on the red carpet |
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.
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| Taken from Yelp.com |
Sep 12, 2011
Bon Appetit Presents "Feast or Fashion"
Where the food and fashion worlds collide.
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| Chef Dan Kluger of ABC Kitchen |
As chefs and cooks we are always wary of cooking at off-site events. You never know what you're walking into. Never know how big the space is, what type of cooking equipment will be on hand, how demanding guests are, etc. We are taken out of our comfort zones where we know our kitchens like the back of our hands, where proper cooking temperatures and timing are key. Luckily, we did not run into any major challenges at this event, and that is more so due in part to Lela Rose's home.
Four stories set inside a swanky Soho building, which included a living room displayed to the street, of which the floor electronically lifts up to act as a runway. A dessert table which lowered from the ceiling. A stainless steel kitchen equipped with all major cooking appliances, an eight-burner stove, and an elevator which dropped down to subsequent levels including a hidden linen area. Finish it off with a kid's playroom which was the size of most NY apartments, and a suede-laced hidden drinking room in the basement and you have yourself a home that would make anyone jealous.
Sep 4, 2011
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.
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.
Sep 2, 2011
Outstanding in the Field Event at Brooklyn Grange Farm
Outstanding in the Field (OITF) is a group that runs farm-to-table dinners right at the source of a local farm. They set up large tables, where guests from all over can dine and enjoy the food as it was meant to be served. Straight from the ground, and onto their plates. They want their guests to have an experience which makes them feel closer to the land, and to the people who's hard work brings food to the table.
On August 30th, ABC Kitchen was asked to participate in one of the OITF events at Brooklyn Grange Farm. Brooklyn Grange (which is not based out of Brooklyn) is located in Long Island City, Queens. Wait, a farm in an urban setting? That's correct. Brooklyn Grange is a start-up, organic urban farm growing their vegetables on a NYC rooftop.
The man behind the greens is Ben Flanner. Ben is a trained engineer, with a background in finance. He did not grow up a farmer, nor was he really exposed to a farming lifestyle. A few years ago he decided to follow his passion for food and food production, and started Brooklyn Grange with Anastasia Plakias.
Brooklyn Grange's message is simple. They want to connect people of an urban setting to those of a rural one. Although they just have one one-acre farm in production at the moment, their goal is to eventually have rooftop farms all over the city.
On August 30th, ABC Kitchen was asked to participate in one of the OITF events at Brooklyn Grange Farm. Brooklyn Grange (which is not based out of Brooklyn) is located in Long Island City, Queens. Wait, a farm in an urban setting? That's correct. Brooklyn Grange is a start-up, organic urban farm growing their vegetables on a NYC rooftop. The man behind the greens is Ben Flanner. Ben is a trained engineer, with a background in finance. He did not grow up a farmer, nor was he really exposed to a farming lifestyle. A few years ago he decided to follow his passion for food and food production, and started Brooklyn Grange with Anastasia Plakias.
Brooklyn Grange's message is simple. They want to connect people of an urban setting to those of a rural one. Although they just have one one-acre farm in production at the moment, their goal is to eventually have rooftop farms all over the city.
Sep 1, 2011
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.
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.
Aug 23, 2011
Tacos el Bronco
I would be surprised if anyone tells me that haven't had some sort of Mexican food in their lives. Mexican food is just a part of American culture nowadays as the hamburger. Tacos, burritos, enchiladas, taquitos, salsa, mole, nachos, tamales, quesadillas, and guacamole. Is your mouth watering yet? Mine is too.
But like many cuisines across the United States corporate monkeys looking to make a quick buck destroyed the image of Mexican cuisine. Chain and fast food restaurants like Taco Bell, On the Border, Chilis, and even Chipotle are using sub-par ingredients, dismal food pairings, and charging customers an arm and leg for it. What's even more surprising? People are willing to pay for it.
Mexican food is about love. Mexican food is about simplicity. It's not about deep-frying a burrito and covering it in three types of cheese, with a side of "Spanish" rice and beans. It's about taking quality meats, slow-braising them until tender, and serving them inside soft, warm tortillas with onions, cilantro, and lime. It's about taking homemade masa (corn-based dough), stuffing it with braised meats, and steaming it inside a banana leaf until tender. In Mexico they fill their burritos only with meat and refried beans. Whoever came up with the idea of stuffing rice, meat, salsa, sour cream, lettuce, avocado, beans, and cheese into a burrito is just looking to scam you by making you pay $12 for it. Mexican food doesn't need all that. As long as you have a passionate cook that knows how to handle the ingredients, you realize you don't need all the extras. You taste the love that they put in with their own hands.
But like many cuisines across the United States corporate monkeys looking to make a quick buck destroyed the image of Mexican cuisine. Chain and fast food restaurants like Taco Bell, On the Border, Chilis, and even Chipotle are using sub-par ingredients, dismal food pairings, and charging customers an arm and leg for it. What's even more surprising? People are willing to pay for it.
Mexican food is about love. Mexican food is about simplicity. It's not about deep-frying a burrito and covering it in three types of cheese, with a side of "Spanish" rice and beans. It's about taking quality meats, slow-braising them until tender, and serving them inside soft, warm tortillas with onions, cilantro, and lime. It's about taking homemade masa (corn-based dough), stuffing it with braised meats, and steaming it inside a banana leaf until tender. In Mexico they fill their burritos only with meat and refried beans. Whoever came up with the idea of stuffing rice, meat, salsa, sour cream, lettuce, avocado, beans, and cheese into a burrito is just looking to scam you by making you pay $12 for it. Mexican food doesn't need all that. As long as you have a passionate cook that knows how to handle the ingredients, you realize you don't need all the extras. You taste the love that they put in with their own hands.
Aug 17, 2011
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.
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.
Aug 1, 2011
Meatopia 2011
"The Woodstock of Edible Animals"
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| Floyd Cardoz and Joshua Ozersky |
Joshua is very well known in the food world as a food writer and meat lover. He was one of the founding editors of Grub Street, has written two books including one on hamburgers and a carnivores guide to NY. It is no surprise that he is the man that brought over forty chefs from all over the country to celebrate his favorite thing.
Although many people think this year marked the second year of Meatopia, they are actually mistaken. This event has now passed its seventh year, with the first five years being a small invitation-only event. Every year was themed, and Joshua invited 5-7 chefs to cook pork, lamb, beef, etc. for about 200-300 guests.
Floyd Cardoz and I were invited to cook at Meatopia two years ago during the lamb event. "Lamb Bam Thank You Ma'am" was the slogan. We witnessed six chefs grilling whole baby lambs over spits. Spraying and brushing the animals with marinades, and sitting back and waiting patiently for hours until the perfect doneness. At the end of a long, hot day, the animals were brought over to picnic tables, and broken down to serve the diners. It was magical.
Floyd Cardoz and I were invited to cook at Meatopia two years ago during the lamb event. "Lamb Bam Thank You Ma'am" was the slogan. We witnessed six chefs grilling whole baby lambs over spits. Spraying and brushing the animals with marinades, and sitting back and waiting patiently for hours until the perfect doneness. At the end of a long, hot day, the animals were brought over to picnic tables, and broken down to serve the diners. It was magical.
Jul 26, 2011
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.
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.
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.
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| Ellabess dining room |
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| The incredible house-made rolls |
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.
Jul 18, 2011
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.
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.
Jul 17, 2011
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?
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.
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?
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| The sign hanging outside the restaurant |
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