Endo Edibles

May 29, 2017
4:50 PM
by: Uhockey

La Sirena Ristorante, New York NY

La Sirena Ristorante (Tapas Bar)

Tripe – Morcilla, San Marzanos, Bread Crumbs, Dry Sherry

Braised Goat – Arroz con Leche Pudding, Coach Farms Goat Cheese, Root Beer Kalimotxo

Patatas Bravas – Miso Mayo, Sea Urchin, Chipotle Estrattu, Sun-dried Tomato Salt, Lime

Paella Croquetas – Yellow Beefsteak Tomato Gazpacho, Cherry Tomato ‘Raisins,’ Uni

Foie Gras – Bananas Borrachas, Nutella, Tostada, Negroni Syrup, Amarena Cherry

Kalimotxo Sundae – Kalimotxo Ice Cream, Red Wine Caramel, Coca Cola Espuma

3D Crema Catalana – Jamon Caramel, Candied Jamon Iberico, Hibiscus Coulis

While many associate Mario Batali exclusively with Italian Food, a larger than life television personality and orange Crocs, those familiar with his New York Restaurants are likely well aware of Michelin Starred Casa Mono and Bar Jamon near Union Square, the Chef’s follow-up foray into the food of Spain a Tapas menu at La Sirena which opened in February 2016 across Manhattan in Chelsea’s historic Maritime Hotel.

Translated as “The Siren” or “The Mermaid,” though the logo looks a lot more like La Colombe’s Dove than it does a half-breed human, La Sirena sits above Street Level on 9th Avenue directly off the Hotel’s lobby and with two distinct dining spaces, the Dining Room and the Tapas Bar, guests are offered two entirely different experiences, the latter better suited for those looking for Cocktails and light bites, or in this case some share plates before heading off to second dinner.

Not open for lunch or breakfast despite its hotel association, though a weekend Brunch presents another unique menu featuring Pastries, Egg dishes, French Toast and Pancakes in addition to several items available at Dinner, it was just past 5:00pm that a party of three was sat indoors due to inclement weather, the Restaurant sparsely populated on Memorial Day with patrons at the bar well dressed in suits and the hostess stand a bit ‘nose in the air,’ though the middle-aged male server could not have been more pleasant.

Toqued by Josh Laurano and winning a Michelin Star in its first year of opening, the seasonally changing menu largely Italian in the Dining Room while the Spanish-style Bar allows he and Executive Chef Anthony Sasso a great deal of creativity with plates ranging from $7 to $25, it was with Cocktails declined that a collection of four Tapas and two Desserts were ordered in addition to a special request granted from the Main Dining Room, the low bowl of Tripe as springy and supple as ever with chunks of Blood Sausage and San Marzano Tomatoes forming a sort of Stew that is then topped tableside with Bread Crumbs and a splash of Sherry.

Not remotely attempting a classic approach to the menu save for some Cheeses, Tomato Bread and Charcuterie, many of the items reinterpretations including the bright and briny Paella Croquetas topped with particularly pungent Urchin and wrinkly Potatoes with a bold spice profile mellowed by Miso Mayo creamed together with more Uni, those looking for something more unique and truly delicious are well advised to order Chef Sasso’s Braised Goat served over sweet Rice Pudding along with Chevre and a Sauce made of Rootbeer plus Red Wine, none of it really making a lot of sense on paper but far better on the palate and a rare dish that works despite being both off-the-wall and fairly complicated.

Tapping local talent Thea Habjanic for Pastry, an upbringing in her father’s Italian Restaurant giving the young Chef a unique perspective that sees everything from a classic Pine Nut Tart to a Foie Gras “Banana Split” offered, the later has actually migrated from Dessert to the Tapas menu recently, a silky scoop of Duck Liver Mousse placed at the center of Bruleed Bananas, Nutella, and Negroni Syrup while the orb entitled “3D” Crema Catalana places soft Custard amidst Candied Ham and Bacon infused Caramel with Hibiscus Coulis, the Wine and Soda Sundae decidedly sweet in comparison, but still far more complex and creamy than the average restaurant Ice Cream finale.

http://lasirena-nyc.com

Posted in Batali, Dessert, Foie, Foie Gras, Food, Ice Cream, Italian, La Sirena, La Sirena Ristorante, La Sirena Ristorante Tapas Bar, La Sirena Tapas Bar, Mario Batali, New York, Pork, Vacation Tagged Banana Split, Batali, Blood Sausage, Chelsea, Crema Catalana, Dessert, Foie, Foie Gras, Food, Foodie, Goat, Ice Cream, Italian, Kalimotxo, La Sirena, La Sirena Ristorante, La Sirena Ristorante Tapas Bar, La Sirena Tapas Bar, Manhattan, Mario Batali, Morcilla, New York, NY, NYC, Potatoes, Rice Pudding, Spanish, Sundae, Tapas, Tripe, Uni, Urchin, Vacation

May 29, 2017
2:27 PM
by: Uhockey

La Newyorkina, New York NY

La Newyorkina

Samples: Blueberries & Corn, Horchata, Maria Cookies & Cream, Paddle-made Queso Fresco

Double – Coffee and Cajeta, Tres Leches

Owned by Fany Gerson, a CIA-trained veteran of world class kitchens including Akelare and Eleven Madison Park, it would seem to many that the Chef was ‘wasting’ her talents by opening an Ice Cream and Paleta store in Greenwich Village, but one stop at La Newyorkina speaks of a woman doing what she loves, the shop cutely decorated and full of innovative flavors with staff that could not be more friendly if they tried.

Started in 2010 as a stand at one of New York’s many Street Fairs, the young Chef fresh off a year exploring the cuisine of her birthplace so in-depth that she ended up publishing a book entitled “My Sweet Mexico,” La Newyorkina in its earliest days was nothing more than a Mexican Popsicle concept selling just five flavors, its success quickly leading Chef Gerson to pursue something bigger and better, the space as of Memorial Day 2017 offering more than six-dozen types of Paletas, Ice Creams and Sorbets including a few that are made in the old fashioned way, by hand with paddles.

Open at 240 Sullivan Street from Noon till 9:00pm on weekdays, an hour later on weekends, with several seasonal stands and carts from Red Hook to the Highline in Spring and Summer, those seeking out (or fortunate enough to stumble across) La Newyorkina would be well advised to spend time first evaluating the menu board carefully as the collection ranges from fruity to creamy with great range, the samples at her flagship store all smooth with a good base, the Blueberries and Corn tasting of little more than its named ingredients without a lot of additional sugar while the hand-paddled Queso Fresco is almost savory, the “Cookies and Cream” not full of smashed Oreos but rather Latin America’s favorite Vanilla Biscuit.

Fairly pricing Ice Cream and Sorbet at $4.25 a scoop or $6 for a double, the day’s Paleta choices largely based on Acidic flavors such as Passion Fruit, Mango Chili and Pink Limeade that simply did not appeal that the time, it was with a Social Media Check-In dropping the price to $5.52 that two large scoops were placed atop a manufactured Sugar Cone, the Coffee and Cajeta boldly bitter up front but nicely balanced by streaks of Caramel while the Tres Leches tasted creamy and sweet with bits of the cake mixed in for texture.

http://lanewyorkina.com/

Posted in Coffee, Dessert, Food, Ice Cream, La Newyorkina, New York, Vacation Tagged Cajeta, Coffee, Cookies and Cream, Dessert, Fany Gerson, Ice Cream, La Newyorkina, Manhattan, Maria Cookies, Mexican, New York, Newyorkina, NY, NYC, Paleta, Paletas, Popsicle, Popsicles, Sorbet, Tres Leches

May 29, 2017
12:20 PM
by: Uhockey

Cosme, New York NY

Cosme

Horchata

Arroz con Rum, Santa Teresa 1796, Avua Amburana, Fernet Vallet, Ancho Reyes, Cashew Horchata

Herb Guacamole, House Tostadas

Uni Tostada, Avocado, Bone Marrow Salsa, Cucumber

Pink Peppercorn and Axiote Seafood Aguachile

Fried Oyster Torta, Chorizo, Black Beans, Chipotle

Duck Carnitas, Onions, Radishes, Cilantro

Husk Meringue, Corn Mousse

Warm Pecan Tart, Salt and Pepper Ice Cream

Oaxacan Chocolate

More impressed by Pujol than many have recently been, rumors of lousy service and dumbed down food not witnessed across seventeen dishes and nearly 180 minutes at the new location in March, it was with slightly lower expectations that a party of three sat down at Cosme on Memorial Day in New York City, the “World’s 40th Best Restaurant” according to San Pellegrino probably a bit overrated in that regard, but nonetheless putting out several great plates with service that was friendly, informed and efficient.

Owned by Enrique Olvera and toqued by 2016 Rising Star Chef Daniela Soto-Innes, a smash hit with New Yorkers and culinary tourists ever since opening in 2014 thanks to its upscale Mexican Cuisine, strong Drinks and fashionable Flatiron location, it was minutes before Cosme’s noon opening that several groups gathered in the restaurant’s small foyer as ethnic music blared overhead, everything turned down immediately as the clock struck 12:00, diners led past the long bar full of Mezcal and shelves decorated in various knick-knacks, a seat along the left back corner mostly shielded from the conversation of others with a few view of the room’s dynamics.

Approaching the restaurant as Mexican with a focus on local ingredients, the Ant Larvae and Pulque of Polanco replaced by Hudson Valley Duck and Produce from the Union Square Green Market, Cosme offers lunch till 2:30pm on weekdays and dinner from 5:30 till eleven o’clock at night daily, the weekend Brunch slightly different from Lunch service largely in terms of a Pastry Basket and Lamb Barbacoa in place of the famous Duck Carnitas, that fact alone enough to suggest a weekday visit as the sharable entrée featuring crisp Skin, supple Flesh and cold Vegetables plus housemade Tortillas was every bit worth the $45 cost with enough meat to form at least eight generously portioned Tacos.

Perhaps getting ahead of things by describing the Duck first, though for most couples that plus an Appetizer or Dessert would be plenty of food for dinner, let alone lunch, it was actually with a stiff Rum Horchata and one virgin version that the meal got underway, the former requiring a bit of Ice to melt before it was smooth enough to sip, though the spicy flavors of Fernet did go well with chunky Guacamole laced in Herbs served alongside piping-hot Corn Chips.

Told that the kitchen does a wonderful job with Seafood, the lunch menu particularly tilted towards pricy raw preparations including a $21 Uni Tostada that makes up for its lack of size with three full ‘tongues’ made even more creamy by Avocado and Bone Marrow Salsa, those who do not enjoy the flavor of Urchin would be well advised to invest in the Pink Peppercorn Aguachile featuring mixed cuts of Fish in a spicy bath with Onions, Cilantro and Avocado slices, the lack of Tostadas or chips admittedly a bit chintzy considering the $28 cost though the fried Oyster Torta is fairly economical with good Bread, Chorizo, Black Beans, Lettuce and Avocado for just nineteen dollars.

Rounding out the afternoon with Dessert, no meal at Cosme complete without snapping a photo (or several) of the famous Husk Meringue cracked open and oozing Corn Mousse, those who fancy the flavor of creamed corn will likely be impressed by the smooth and light composition while those looking for something else would be well advised to check out the smoky Pecan Tart served with Salt and Pepper Ice Cream that works not only with the Pie but surprisingly well on its own.

http://www.cosmenyc.com

Posted in Cosme, Dessert, Enrique Olvera, Food, Ice Cream, Mexican, New York Tagged Aguachile, Aguachiles, Carnitas, Chocolate, Cosme, Daniela Soto-Innes, Dessert, Duck, Duck Carnitas, Enrique Olvera, Flatiron, Food, Foodie, Guacamole, Husk Meringue, Ice Cream, Manhattan, Mexican, New York, NY, NYC, Oyster, Oysters, Pastry, Pecan Pie, Salt and Pepper Ice Cream, Tacos, Uni, Urchin

May 29, 2017
9:04 AM
by: Uhockey

Dominique Ansel Kitchen, New York NY

Dominique Ansel Kitchen

Egg-Clipse – Squid Ink Brioche, Confit Egg Yolks, Mushroom Bechamel, Garlic Mashed Potatoes

Blueberry Laminated Brioche – Blueberry Balsamic Compote, Whipped Mascarpone, Bruleed Laminated Brioche

Brown Sugar DKA-Salted Caramel Ice Cream Sandwich

Marcona Almond Lavender Croissant – Gin-spiked Frangipane

Double Chocolate Pecan Cookie

Sage-smoked Brownie

A lot has changed in the life of Dominique Ansel since I first encountered his Desserts at Daniel, the restaurant then 3* from Michelin with its Pastry Chef soon to leave for Soho, my next experience coming shortly before the Cronut with his creative collection already including the DKA and a Paris Breast that tasted like a Reeses’ Peanut Butter Cup.

Visiting the small Bakery three times in its first year and a half, one of them involving a nearly two-hour wait for the hybrid Pastry that has now been replicated countless times, it was nearly four years and the 2017 Best Pastry Chef Beard Award later that a stop was made at Dominique Ansel Kitchen on 7th Avenue South, the upstairs “Unlimited Possibilities” space currently closed for a menu change while the downstairs was sparsely populated thanks to Memorial Day.

Focused on the concept of “Time as an Ingredient,” the focus on creating as many items as possible made-to-order in the same way that Jacques Genin carefully stacks his Mille-Feuilles in Paris a la minute, Ansel goes on to describe his Kitchen as “the next hybrid bakery,” and for those choosing to dine in the experience is a lot like many high end kitchens, the mise en place all set with most items assembled as guests wait at tables beneath an awning outdoors, or on tiered steps inside that are more than a little impractical.

Smartly opting not to continue the Cronut craze at Dominique Ansel Kitchen, lines at the Spring Street Bakery still stretching down the block prior to opening, it was after a bit of browsing and discussion with the clerk that decisions were made to dine in three rounds, everything coming out precisely as requested with a total cost for six items just over $43.

Not a cheap place, but also not as overpriced as High Street on Hudson or Union Fare despite the Chef’s accolades and a largely superior assortment of products, Breakfast began with Ansel’s newly famous “Egg-Clipse” featuring Brioche blackened with Squid Ink beneath mashed Potatoes, Mushroom Cream and two Confit Egg Yolks that burst with just a bit of pressure, the flavor pure umami and probably best shared by those with small appetites while the torched-to-order Blueberry Laminated Brioche took Croissant Dough and split it in half, filling it with Blueberry Balsamic Compote and Mascarpone that eats very light with a flavor not dissimilar to Cheesecake.

Scaling back the ‘hybrid’ items a bit to focus on presentation, though smart to capitalize on higher outdoor temperatures by hemisecting his famous Kouign Amann and filling it with housemade Salted Caramel Ice Cream for a more-or-less fool proof Ice Cream Sandwich, take away items for this visit included the straight-forward flourless Chocolate Cookie studded with Pecans and a fluffy Croissant filled with Marcona Almonds and floral Frangipane, the “Sage-smoked Brownie” probably something that would have been better off eaten on-site warm, though the layers of melted Chocolate were still soft and rich at room temperature with a subtle herbal linger.

http://dominiqueanselkitchen.com/

Posted in Breakfast, Croissant, Croissants, Dessert, Dominique Ansel, Dominique Ansel Kitchen, Food, Ice Cream, New York, Vacation Tagged Blueberries, Blueberry, Brioche, Brownie, Brownies, Chocolate, Cookie, Cookies, Croissant, Croissants, Dominique Ansel, Dominique Ansel Kitchen, Egg, Egg Yolk, Food, Foodie, Ice Cream, Kouign Amann, Manhattan, New York, NY, NYC, Sage, Salty Caramel, Salty Caramel Ice Cream, Squid Ink

May 29, 2017
8:20 AM
by: Uhockey

High Street on Hudson, New York NY

High Street on Hudson

Coffee Almond Date Cake

\Blackberry Crumb Bar

Almond Croissant

The Bodega – Malted Breakfast Sausage, Farm Egg, Aged Cheddar, Sage-Black Pepper Biscuit

Old Bay Potatoes

Located at 637 Hudson Street and serving three meals a day weekdays with Brunch and Dinner on weekends, High Street on Hudson has become a buzzy place in the West Village thanks to a creative, seasonal menu focused on scratch-making everything from Bread to Pastas on site, an early morning visit on Memorial Day 2017 finding the space largely empty save for a few families, the service taking time to chat with regulars and everything moving at a leisurely pace.

Decorated in wood and material with exposed ceilings, the kitchen in back with a small grab n’ go Pastry case and Barista station up front, those choosing to dine-in at High Street on Hudson are offered banquettes on either side of the room or tables at the center, the Brunch menu featured for the Holiday including all the daily breakfast choices plus a few weekday lunch items, the order eventually entailing a Breakfast Sandwich, one Side and three Pastries at a total cost with tax and tip of just under forty dollars.

Owned and operated by Eli Kulp, the concept brought in from Philadelphia where his High Street on Market continues to gather acclaim, High Street on Hudson can best be described as a modern Brasserie with a focus on oven roasting and classic techniques, the dinner menu offered a la carte or as a “Leave it to Us” tasting while early-day offerings focus on Sandwiches, Salads, Soups and Sides, the Old Bay Potatoes gaining a lot of acclaim thanks to the boiled, smashed, fried and seasoned Spuds served with a smear of Crème Fraiche that crackle with each bite and never coming across oily.

Changing the menu frequently, the famous Red Eye Pastry replaced by items such as a fair-to-middling Blackberry Crumb Bar and an aggressively bitter Coffee Almond Date Cake, those favoring Frangipane will very much enjoy High Street’s Almond Croissant while others just have to be happy that it is not too sweet, a far better flavor found in The Bodega Sandwich with spicy Breakfast Sausage, fluffy Eggs and sharp Cheddar on a flaky Sage-Black Pepper Biscuit.

http://www.highstreetonhudson.com

Posted in Breakfast, Coffee, Croissant, Croissants, Dessert, Food, High Street on Hudson, New York, Pork, Vacation Tagged Almond Croissant, Biscuit, Bodega, Breakfast, Brunch, Coffee Cake, Croissant, Dessert, Egg, Eli Kulp, Food, Foodie, High Street on Hudson, Manhattan, New York, NY, NYC, Pastry, Sausage, The Bodega

May 28, 2017
6:12 PM
by: Uhockey

Olmsted, Brooklyn NY

Olmsted

Rhubarb – Blanco Tequila, Lime, Bitter Orange, Salt Foam, Tonic

Crawfish Boil Crackers

Morgan’s Meats – Pork Rillettes, Pickled Red Onions

Popcorn Monkfish – Aioli

Chawanmushi – Nori, Crispy Scallions

Duck Chakna – Red Lentil Naan, Pear Chutney

Carrot Crepe – Little Neck Clams, Sunflower

Rutabaga Tagliatelle – Burgundy Black Truffle, Brown Butter

Sauteed Soft Shell Crab – Pickled Peppers, Ranch Dressing, Ramps

Horizonte – Columbia / La Joya – Ecuador

Caramel Apple Donuts – Salty Caramel Sauce

S’mores – Housemade Marshmallows, Artisan Graham Crackers, Hershey

Owned and operated by Greg Baxtrom and Ian Rothman out in Prospect Heights, the concept at first seeming much the same as many with a Chef-driven menu based on seasonality, Olmsted differentiates itself from the pack by way of a backyard Garden and living wall from which many of its ingredients are sourced, the 50-seat space a near-impossible reservation after receiving attention as a Best New Restaurant contender at the James Beard Foundation Awards.

Named after a deceased local architect, the narrow and straight space leading to a garden where a fire-pit offering Drinks, small Bites and a special Dessert experience offers additional seating for approximately a dozen, those visiting Olmsted will be greeted promptly at the hostess podium where reservations are confirmed before being led to one of many wood tables, the noise level near the front far more quiet than at the back, in part due to the location of speakers and in part due to the fact that the bar and kitchen lie along the same wall, which thus compresses many of the tables against a brick wall lined in Plants.

Open as a first-come-first-serve restaurant on Mondays only, the other days booked as soon as reservations open via the website, it was after getting comfortable that menus were presented along with verbalized daily specials and a clipboard Cocktail list, the prices occasionally precocious, though the presentations and flavors are frequently on par with several of New York’s top fine dining establishments.

Beginning with a Cocktail and Water, the plates rustic and attractive though cups are unnecessarily small which necessitates servers leaving pitchers of water with the table, fans of innovative drinks have already made “Give Peas a Chance” a social media sensation, the Tequila-based “Rhubarb” not as photogenic but fresh and refreshing which paired well with Crawfish Boil Crackers that tasted exactly as they are named with the texture of Chicharrón while a daily dish entitled “Morgan’s Meats” featured smooth shredded Pork served with Toast and Pickled Onions.

Continuing with “Snacks,” Chef Baxtrom no stranger to crafting single bites with complexity and big flavor following stints at Alinea, Atera and Blue Hill at Stone Barns, Popcorn Monkfish offered a basket of lightly fried Fish alongside Radishes and a herbal Aioli while the daily special Chawanmushi executed on par with any experienced to date stateside, the Custard smooth and jiggly with the flavor of Shellfish and Mushrooms beneath fried Scallions and Nori added for texture.

Without doubt a global menu suited to concept of Vegetable-centric fare and sustainability, the newly famous orange Crepe with trimmed Clams, Sunflower Seeds and razor-thin Carrot slices as delicate and precise as anything one might see at Per Se, Baxtrom’s best dish of the night came by way of the Indian-inspired Duck Chakna with confit Fowl ready to be loaded into Naan made with Red Lentils, the Soft-Shell Crab unfortunately a $22 disappointment that was overwhelmed by Peppers, the thick “Ranch” sauce sloppily placed on the plate and not really adding much to any of the other ingredients.

Appropriately impressed by the Rutabaga Tagliatelle, thin strips of the Tuber lightly steamed into al dente low-calorie Noodles and topped with sliced Black Truffles in Brown Butter, it was with two distinctly different styles of drip Coffee that a bag of Bombolini were enjoyed, the flavor not unlike that of a Cider Donut before being dipped into creamy Caramel Sauce, a fifteen minute wait quickly passed before the party of three was led out back to the Garden where sleeping Doves in cages watch diners place housemade Marshmallows on sticks before blackening them over a can of Embers and smashing them between Graham Crackers from a local Bakery plus a 50-cent Hershey Bar for twenty bucks, the cost largely related to time and taking up space rather than ingredient quality here, but worth it for the novelty and fun-factor.

http://www.olmstednyc.com/

Posted in Brooklyn, Coffee, Crab, Dessert, Food, New York, Olmsted, Pork, Prospect Heights, Truffle, Truffles, Vacation Tagged Al Fresco, Bomboloni, Brooklyn, Caramel, Carrot, Chawanmushi, Chocolate, Cocktail, Cocktails, Coffee, Crab, Crawfish, Crepe, Donut, Donuts, Doughnut, Doughnuts, Duck, Food, Foodie, Greg Baxtrom, Hershey, Marshmallow, Marshmallows, Mushrooms, New York, NY, Olmsted, Pork, Prospect Heights, Rillette, Rillettes, S'mores, Salty Caramel, Truffle, Truffles

May 28, 2017
2:55 PM
by: Uhockey

Superiority Burger, New York NY

Superiority Burger

Superiority Burger – Muenster Cheese, Iceberg Lettuce, Tomato, Dill Pickle

Burnt Broccoli Salad – Eggplant, Red Chili, Coriander, Wine

Crispy Potatoes – Cheese, Scallions

When Del Posto Pastry Chef Brooks Headley gave up fine dining to pursue Vegetarian Burgers in the Lower East Side the commentary was appropriately mixed, and although discussions of the death of fine dining continue in whispers while Headley racks up accolades it seems safe to say that both parties are happy with the outcome, Del Posto holding onto its Michelin Star while Brooks remains present and accounted for at Superiority Burger, a Sunday visit at 3:30pm seeing the space filled with a few folks sitting outside as the Chef himself was in the kitchen with his team, first frying Potatoes and then scrubbing out a blender.

Celebrated as much for its concept as the Food, everything served within the tiny restaurant either Vegetarian or Vegan with Cheese largely accounting for the difference, patrons looking for Superiority Burger will find the ramshackle sign hanging above a step-down space with five seats and enough room to fit perhaps a half-dozen more standing in wait, the kitchen manned by a team of five including the cashier and a man washing dishes.

Offering just a dozen items daily, the Gelato and Sorbet prone to regular change and three sides varying by ingredient availability, the ordering process at Superiority Burger is a simple one with preparation times generally less than ten minutes, no item on the menu more than $9 with the infamous Burger just $6 inclusive of Cheese, Lettuce, Tomato and a Pickle on a Potato Roll tinged in Yellow Mustard.

Described by some as “amazing” while other experienced diners prefer “mushy” or “a waste of time and nothing else but the product of the hype” the Superiority Burger itself is indeed a soft patty composed of Grains and Legumes with a lot of spice that *sort of* replicates the flavor of McDonald’s fast food favorite with a earthy linger, the presumptive healthiness based more on Carbon Footprints and Ethics than it is on calories or Macronutrients, the better bet being to stock up on superior Vegetables brought in from local markets including the Burnt Broccoli tangled with Peppers and Cashews amidst pureed Eggplant or “the closest thing that we have to French Fries” crispy Potatoes confited in Olive Oil and tossed in spice with just a bit of Cheese and Scallions.

http://www.superiorityburger.com/

Posted in Food, New York, Superiority Burger, Vacation Tagged Broccoli, Brooks Headley, Burger, Burnt Broccoli Salad, Cheeseburger, Crispy Potatoes, Food, Foodie, LES, Lower East Side, Manhattan, New York, NY, Potatoes, Superiority Burger, Vegan, Vegetarian

May 28, 2017
12:25 PM
by: Uhockey

Marta, New York NY

Marta

Polpettine di Pollo – Chicken Meatballs, Black Olives, Ricotta, Sourdough

Pizze Patate alla Carbonara – Potatoes, Guanciale, Black Pepper, Pecorino, Egg

Pizze Stracciatella – Housemade Stracciatella, Basil, Olio Verde

Amarena Cherry Chip, Malted Chocolate, Creamsicle Gelato

Chocolate Budino – Malt Whipped Cream, Meringue Crumble

Owned by Danny Meyer and Union Square Hospitality Group, it’s location at The Redbury on East 29th Street an elegant one just inside the Hotel doors, Marta has made waves since opening thanks to its cracker-thin Pizzas and Gratuity-inclusive policies, a Sunday afternoon Lunch finding the place largely empty but the food excellent, as was the service.

Toqued by Maialino’s Nick Anderer and focused on the idea of a Roman Pizzeria with Wood-fired ovens turning out Pizzas, Appetizers and Entrees with slightly different menus offered at Dinner as opposed to Lunch, it was as a party of three that the group was welcomed at the hostess podium before being led to a four-top adjacent large windows with a full-view of the kitchen, the restaurant largely empty on Memorial Day weekend, thus conducive to low volume conversation and rapid kitchen times, the menu’s prix-fixe overlooked as no one wanted Mimosas or Bloodys, the order instead consisting of two Pizzas, an Appetizer and two Desserts.

Cooking nearly everything in the Wood Fired ovens, traditional options available along with several novelties including many focused on Seasonal Ingredients, it was after a brief wait that two charred pies plus a bowl of Meatballs arrived at the table, the ground Chicken clearly delicious as the person ordering them scarfed themdown without offering anyone else a taste while both Pizzas featured a crust that crackled to the tooth without much flex but a whole lot of smoke, the $27 Stracciatella amply topped with Cheese and as good as any “Margherita” found outside of Lucali while the Patate alla Carbonara was good but oddly textured, the Potatoes still too fibrous while the Guanciale was a bit more briny than most.

Recently changing some of the savory items, but still offering five desserts and nine Gelatti or Sorbetti from Pastry Chef Jessica Weiss, those looking for something light to finish are encouraged to order either the Amarena Cherry Chip or Creamsicle Gelato while those looking for something a bit more rich can’t go wrong with the stick-a-spoon-up-straight Chocolate Budino with just the right amount of texture added by Meringue Crumble.

https://www.martamanhattan.com/

Posted in Dessert, Food, Ice Cream, Marta, New York, Pizza, Pork, Vacation Tagged Budino, Cheese, Chicken, Chocolate, Danny Meyer, Dessert, Food, Foodie, Gelati, Gelato, Guanciale, Ice Cream, Marta, Meatballs, New York, NY, Pizza, Pork, Sorbet, Sorbetti, Sorbetto, Straciatella, Union Square Hospitality Group, USHG

May 28, 2017
11:21 AM
by: Uhockey

Union Fare Gastrohall and Bakery, New York NY

Union Fare Gastrohall and Bakery

Oatmeal Raisin Cookie

Black & White Cookie

Snickerdoodle

Red Velvet Croissant

Crème Brulee Croissant

Birthday Cake Croissant

Part of New York’s growing Food Court fascination, with savories from Chef Yvan Lemoine and a Pastry program set up by Thiago Silva, Union Fare occupies an enormous footprint between 17th and 18th Street in the Flatiron, the dining room and bar filling one half while the other is comprised of a lengthy Pastry counter, Food stalls and event space.

Described as “a new industrial restaurant and modern gastrohall” and making waves on Instagram thanks to innovative Croissants, Cookies, Brownies and “Pretzel Bombs,” the full menu further invigorated by items like Carrot Cake Waffles and a $25 Monte Cristo, it was specifically with a focus on baked goods that two friends sat down to a half-dozen items tallying just under $25, only the dry-and-flavorless Snickerdoodle completely unrecommendable, while the rest is largely a matter of taste.

Certainly not a traditional Patisserie, even places like Chanson or Bouchon that occasionally offer novel flavors not going as far as Daily Provisions’ zany options, it was with three Cookies including the aforementioned Cinnamon disappointment that the sampling got underway, the Oatmeal Raisin round a reference standard version with a soft-center and crisp ring, the Black & White like a buttery Poundcake with good Frosting, both Vanilla and Chocolate.

Choosing to dine-in, long picnic-style tables lining the front half of the event space, it was with three hefty Croissants unloaded and pictures taken that each was tasted in succession, the Crème Brulee packing the laminated dough with soft Custard before torching sugar on top and the Social Media-friendly Birthday Cake putting Sprinkles in the Dough while Red Velvet uses dyed-Butter to achieve its desired effect, the former filled with soft Pink Buttercream while the Brick Red Pastry is stuffed with lightly sweetened Cream Cheese Frosting.

http://www.unionfare.com/

Posted in Breakfast, Croissant, Dessert, Food, New York, Union Fare, Union Fare Gastrohall, Union Fare Gastrohall & Bakery, Union Fare Gastrohall and Bakery Tagged Birthday Cake, Black & White Cookie, Black and White Cookie, Cookie, Cookies, Creme Brluee, Croissant, Croissants, Custard, Dessert, Food, Foodie, Manhattan, New York, NY, NYC, Oatmeal Raisin, Oatmeal Raisin Cookie, Pastry, Red Velvet, Snickerdoodle, Union Fare, Union Fare Gastrohall, Union Fare Gastrohall & Bakery, Union Fare Gastrohall and Bakery

May 28, 2017
10:37 AM
by: Uhockey

Daily Provisions, New York NY

Daily Provisions

Salt & Straw – Coffee & Chocolate Freckles

Maple Cruller

Kouign Amann

O.G. Breakfast Gougere

Presented by Danny Meyer’s Union Square Hospitality Group, the original concept essentially an outlet for Baked Goods from Gramercy Tavern, Daily Provisions has since turned into a busy spot for a quick bite or cup of Coffee, the tight space not deterring guests on Memorial Day weekend when 10:15am Sunday found the place packed with locals of all ages.

Quite literally about half the size of a Manhattan Studio Apartment, standing room for perhaps fifteen plus a few seats at the bar all that is available when accounting for the ordering podium and a few high-tops, all traffic is filtered to the center of the room on entry and with orders placed and payment made patrons are left to wait briefly for their name to be called, sometimes in two segments depending on the items selected.

Offering Breads, Pastries, Sandwiches and Ice Cream, the latter a collaboration with Portland’s Salt & Straw, it was with a small $4 scoop that Brunch at Daily Provisions started off, the price high even when compared to the Los Angeles Shops with rather basic flavors including Coffee with tiny Chocolate Chips, the Kouign Amann also ridiculously priced at $4.50 for what is essentially two bites, the flaky layers and Butter both plentiful, but not on par with Chanson where several varieties are available in larger sizes at a 50-cent lower cost.

Next delving into the O.G. Gougere, its prep time causing it to be sent out later than the rest and thus a hassle for those in line as diners along the wall attempt to traverse the space, the $5 ball of fluffy Eggs and Cheese is without a doubt the most impressive item offered on Daily Provision’s Breakfast menu, the newly-famous Cruller a bit more wet and eggy than the traditional French version, though it does a fairly nice job of playing off the Glaze which tastes like Pure Maple Syrup.

www.dailyprovisionsnyc.com/

Posted in Breakfast, Coffee, Daily Provisions, Dessert, Food, Ice Cream, New York, Salt & Straw, Salt and Straw, Vacation Tagged Cheese, Chocolate, Coffee, Cruller, Daily Provisions, Danny Meyer, Donut, Doughnut, Food, Foodie, Gougere, Gramercy Tavern, Ice Cream, Kouign Amann, Manhattan, Maple, Maple Cruller, Maple Syrup, New York, NY, OG, Salt & Straw, Salt & Straw Ice Cream, Salt and Straw, Salt and Straw Ice Cream, Union Square Hospitality Group, USHG

May 28, 2017
9:36 AM
by: Uhockey

Russ & Daughters Appetizers, New York NY

Russ & Daughters Appetizers

Daughter’s Delight – Everything Bagel, Cream Cheese, Gaspe Nova, Wild Alaskan Salmon Roe

Bagel Bread Pudding

7-Layer Halva

Chocolate Babka

Now open for 103 years, the Café down the street joining the original Russ & Daughters Appetizers just a few years ago, it was on Memorial Day Weekend 2017 that the line on Sunday was found to be shorter than usual, a brief detour through the doors finding ticket 54 ready to be pulled, though an indecisive couple later asked to ‘trade-down’ from 46, the total time between entry and exit just under ten minutes.

Known for their multitude of Smoked Fishes, Cream Cheeses and housemade Sweets, additional available items including Bagels and Packaged Goods brought in from elsewhere, it was with nearly every person ordering a Bagel with some sort of Fish that patrons patiently waited, the narrow space at times a bit difficult to navigate without a pardon and squeezing between families and glass cases.

Offering by-weight sales, pre-packaged portions and service that is pleasant but brief it was as forty-six called that the counter was approached with three items already gathered, the addition of a “Daughter’s Delight” bringing the total to just under $30 with everything individually wrapped and placed in a brown paper bag to be taken elsewhere for consumption.

Sitting down in a small nearby park, each item sold in a portion large enough to share, it was with the aforementioned Bagel Sandwich unwrapped that first bites were taken, the Salmon silky and smooth beneath a thick smear of Cream Cheese and popping bubbles of Fish Eggs, the Bagel itself a bit dense – both here and in the Raisin and Prune-strewn Bread Pudding that likely would have been better warm, though even then it would have been a bit too dense and eggy.

Well-known for their Babka, both Cinnamon and Chocolate versions offered in whole or quarter-Loaves, it was with a small piece of the latter torn off that disappointment quickly followed, the crumb exceedingly dry, almost as though it was still left over from the prior day while the “Seven Layer” Halva offered a good balance of sweet and savory with a crisp break that slowly melts across the palate.

http://www.russanddaughters.com/

Posted in Bread Pudding, Breakfast, Dessert, Food, New York, Russ & Daughters, Russ & Daughters Appetizers, Russ and Daughters, Russ and Daughters Appetizers, Vacation Tagged Babka, Bagel, Bagel Bread Pudding, Bread Pudding, Caviar, Chocolate, Chocolate Babka, Daughter's Delight, Dessert, Everything Bagel, Food, Foodie, Gaspe Nova, Halva, Lox, Manhattan, New York, Nova, NY, Roe, Russ & Daughters, Russ & Daughters Appetizers, Russ and Daughters, Russ and Daughters Appetizers, Salmon, Salmon Eggs

May 28, 2017
8:31 AM
by: Uhockey

Katz’s Delicatessen, New York NY

Katz’s Delicatessen

Pastrami on Rye

Pickles

Matzo Ball Soup

Latkes with Apple Sauce and Sour Cream

Knish

Black & White Cookie

Carrot Cake

“Known as the best since 1898” reads the sign outside Katz’s Delicatessen, and now open from Friday morning straight through to Sunday evening it was early on Sunday that three first-timers circumvented the line to taste several legendary signatures, the “one ticket per adult” process making a bit more sense when the place isn’t filled to capacity and the whole meal completed in less than thirty minutes.

Long on the New York ‘to-do’ list, but previously passed-by due to enormous portion sizes, prices and a dining agenda that avoids filling up on too much of any one thing, it was with only perhaps a dozen additional patrons present that the counter was approached with a focus on variety, a sleepy-eyed man taking the whole order at once before unwrapping a whole new piece of Pastrami and offering both lean and fatty samples prior to making the Sandwich.

Proceeding to the end of the counter for Desserts and Drinks, the walls filled with iconic photographs and memorabilia entertaining others as an elderly couple took pictures at the “When Harry Met Sally” table, it was with tickets stamped that a tray and three plates were carried to seats at the center of the room, first tastes of a Latke showing the Potato Pancake to be crisp and light while the square Knish was densely packed to the point of bursting with Mashed Potatoes and Black Pepper.

Avoiding the Soup until it stopped steaming, the large bowl served in combination with any half-Sandwich for $18.99, it was with both styles of Pickle tasted that the Pastrami on Rye was divided into thirds, the Bread just a touch tangy while the Beef was supple and smooth without much visible fat, but a bold spice profile.

Sort of wishing for more Sandwich, but happy to see all-present enjoying the spread, Katz’s Matzo Ball Soup lived up to its reputation with a Broth that is clear yet chock-full of flavors beyond the typical Dill, the large ball at the center lighter that it looks, as too was the fluffy Black and White Cookie while the Carrot Cake dense and full of Raisins with tangy Cream Cheese dividing the layers.

https://katzsdelicatessen.com/

Posted in Breakfast, Dessert, Food, Katz, Katz Deli, Katz Delicatessen, Katz’s, Katz’s Deli, Katz’s Delicatessen, New York, Vacation Tagged Apple Sauce, Applesauce, Black & White Cookie, Black and White Cookie, Cake, Carrot Cake, Cookie, Deli, Dessert, Food, Foodie, Katz, Katz Deli, Katz Delicatessen, Katz’s, Katz’s Deli, Katz’s Delicatessen, Knish, Knishes, Latke, Latkes, New York, NY, Pastrami, Pastrami on Rye, Pickles

May 27, 2017
6:35 PM
by: Uhockey

aska, Brooklyn NY

aska

2013 Bott Hatan Harslevalu

Cultured Butter with Preserved Artichoke, Whipped Pork Fat with Herbs, Manitoba Loaf, Seed Bread, Barley Mash Herb Roll. Brown Butter and Rye Flat Bread

Bladderwrack – Blue Mussel

Langoustine – Cooked in aromatic Herbs, Nasturtium, Sauce made from the Head

Pommes Souffle – Roe from Winter Flounder smoked in dried Carrot tops

Oyster – Glidden Point, green Gooseberries, Juniper

Milk Skin – Sourdough, smoked Hake, Sorrel and toasted Milk Skin

Caviar – grilled Onion, sustainable Finnish Caviar from Carelian, Lemon Verbena

Lamb Heart – cured and burnt in Begstraw and pickled Sunchoke

Scallop –Elderberry and Elderflower

Blood Pancake – Rose and Rosehip

King Crab – with burnt Potatoes cooked in Leaves and Yolk from Quail Egg

Kohlrabi – Compressed with Linden Leaf Oil and Linden Flower Vinegar, Winter Purslane

Skate – cured Wing, Celery Root puree with its Leaves, roasted Celery, unfiltered Rapeseed Oil and flowering Dill

Lichen – preserved Pine Shoots, Broth from Chanterelle Mushroom seasoned with Spruce Vinegar

Squid Tart – Tart made of Seaweed, charred Squid and Dulse puree

Beef – 120-day dry aged Rib Eye, preserved red and black Currants from last year, cured Beef Fat

Lilac – Unpasturized Cow’s Milk Sorbet, Cordial made from Lilac and Tree Flowers

Birchwood – Ice Cream made from Birchwood with Black Trumpet Mushrooms, Chanterelles and Woodruff

Mignardises – Blood and Rosehip, caramelized White Chocolate, Kronan Swedish Punsch, Sourdough Malt powder

Born and trained in Sweden, his creativity previously on display at Frej and Aska at Kinfolk Studios before aska moved beneath the Williamsburg bridge and earned Two Michelin Stars, Fredrik Berselius has continued to defy New York’s fine dining conventions of luxury ingredients and jackets-required dining rooms, the come-as-you are feel and willingness to take chances certainly not for the timid, but quite impressive for those willing to place their trust in the kitchen.

Unmarked at its location on South 5th Street, the outside grey with black doors while the interior is an austere combination of brick, wood and spotlights, entrance to aska is followed by a smiling welcome from a hostess followed by the restaurant’s GM, the use of Tock for pre-payment ensuring the room to be filled each day for a 19-course menu with the diner’s proclivities dictating the meal’s pace.

High ceilinged and hard, unseen speakers floating a mellow soundtrack above the room, it was just past six o’clock that Chef Berselius greeted the first wave of patrons, he and his team clearly having done their research as he inquired about where people were from, what they liked and why they had decided to visit his restaurant.

Offering a list of Wines by the Glass and Cocktails from the downstairs Bar, a 2013 Harslevalu going very well with approximately 3/4 of the menu, dinner began with a crisp Leaf of Bladderwrack with Blue Mussel Cream followed by a sizable Bread board and two spreads, the Sourdough Loaf and Barley Mash Roll both excellent, as was the Lardo-reminiscent whipped Pork Fat.

Going strong from the start and rarely letting up, an ebb and flow of finger foods and one-to-two bite morsels, the second course placed a plump Langoustine at the center of a bundle of Chamomile kissed by a blowtorch and snipped open diners, the smoky sweetness countered by Nasturtium, while the follow-ups featured a Potato puff topped in smoked Fish Roe and trimmed Oysters next to sour Gooseberries with a gentle hint of Pine.

Presenting the next plate as a single bite described as ‘Sourdough and Hake,’ the flavor rich and smoky with the crispy Milk Skin adding a textual element, the next two courses continued the charred theme by way of un-cured Sturgeon Roe straight from a Finnish Farm bathed in roasted Onions followed by a dollop of Lamb fat and pureed Sunchoke covered in Ash, the fact that those ashes came from a Lamb Heart completely imperceptible as the flavor was almost exclusively bitter save for a mild acidic note.

Bringing in live Scallops and merely kissing them with flame before opening the shell at course eight, the light florals of Elderflower building toward Berselius’ famous Blood Pancake topped in Roses and Rosehips to follow, dinner crossed the mid-point with a quenelle of Norwegian King Crab served in an aromatic broth ready to be fortified with Egg Yolk, the ‘burnt’ Potatoes a little tough but a pleasant contrast to the Crustacean’s briny sweetness.

Doing an admirable job of linking and transitioning flavors throughout the meal, but quickly pressing the ‘reset’ button by way of a crisp slice of Kohlrabi on ice before progressing to the evening’s final four savories, aska’s Skate was unfortunately compromised by several small bones despite the small portion, the “Lichen” a far better dish that was light in weight but rich in umami with a bright finish thanks to the Spruce Vinegar.

Serving a slimy Squid Tart as the penultimate savory, the combination of salt, smoke and fresh Horseradish not particularly delicious on its own but tying in nicely to the dry-aged Beef and intensely acidic sauce to follow, desserts took the predictable route of two Ice Creams followed by Mignardises, the “Lilac” properly described by the presenting Chef as a “mouthful of Flowers” while the follow-up was as delicious as it was bizarre, the Ice Cream essentially just a satin canvas for the candied and raw mushrooms plus sweet Woodruff.

Home

Posted in aska, Bread Basket, Brooklyn, Crab, Dessert, Food, Ice Cream, New York, pancake, Pancakes, Pork, Tasting Menu, Vacation Tagged aska, Beef, Berselius, Blood, Bread Basket, Brooklyn, Caviar, Chocolate, Crab, Dessert, Dry-Aged Beef, Food, Foodie, Frederick Berselius, Fredrik Berselius, Ice Cream, Langoustine, Lichen, Michelin Star, Michelin Stars, Mushrooms, New Nordic, New York, Nordic, NY, Oyster, Oysters, Skate, Squid, Tasting Menu, Travel, Williamsburg, Wine

May 27, 2017
12:22 PM
by: Uhockey

Le Coucou, New York NY

Le Coucou

Croque Madame – Ham, Gruyere, Egg, Bechamel

Galette de Sarrasin – Buckwheat Crepe, Lobster, Egg, Basil

Crepenette de Volaille aux Foie Gras et Fruits – Chicken and Foie Gras, Roasted Pineapple

Comme un Clafoutis – French Pancake, Roasted Apples, Lime Zest, Crème Fraiche

Baba au Rhum – Rum, Cream

Recently taking home the James Beard Foundation Award for Best New Restaurant, a Stephen Starr project featuring Daniel Rose of Paris’ Spring, it was with high expectation that a party of three sat down at Le Coucou for Brunch, the service top notch from podium to presentation of the check while the food was just fair-to-middling, particularly considering the recent increase in quality of French Brasserie fare across the United States.

Located in the 11 Howard Hotel, a nice looking property that necessitates three-meal service each day, the space containing Le Coucou is an elegant one with wood floors, stone walls and white pillars, a turn around the far corner bringing diners face-to-face with a kitchen that runs long and narrow, classic copper cookware hanging above with the pass up front, a young female Chef on the line heard complaining about her workload at least twice during the meal as it appeared Chef Rose was not there.

Offering a concise menu throughout the day and evening, small changes differentiating Brunch from Lunch with Dinner expanding the number of choices slightly, it was with glasses of water filled and the announcement of “there are no specials today” that the decision was made to order Pastries followed by entrees, the sold-out Gougeres rendering that choice invalid and thus limiting the order to three savories and two Desserts.

Sitting and watching both the Kitchen and Sommelier at work, the restaurant completely full with plates coming over the pass almost nonstop, it was after perhaps twenty minutes that three dishes landed on the table along with share plates, a first taste of the Croque Madame showing the Brioche to be crisp although a bit thick while the Ham, Gruyere and Bechamel were good if not memorable, the lasting image one of a Sunny-side Egg that was overcooked.

Using good ingredients and priced accordingly, both the Crepenette de Volaille aux Foie Gras et Fruits and Galette de Sarrasin topping $25, it would be difficult to suggest that the serving of Lobster on the Crepe was anything more than skimpy while the Liver-centered ball of Meat was expectedly rich, though the roasted Fruit did do an admirable job of bringing some needed levity into the fold.

Receiving the piping-hot Pancake approximately ten minutes later, a result of the plate’s preparation time rather than anything intentional, those looking for Le Coucou’s Brunch standout are encouraged to order one to share amidst 2-4 individuals, the center thick ‘like a Clafoutis’ while the edges cook crisp, the Dessert menu completely different from that online yielding a reference-standard Baba Au Rhum completely soaked with Booze atop Citrus segments and filled with sweet Cream.

www.lecoucou.com

Posted in Baba, Breakfast, Dessert, Foie, Foie Gras, Food, Le Coucou, Lobster, New York, pancake, Pancakes, Pork, Vacation Tagged 11 Howard, Baba, Baba Au Rhum, Breakfast, Brunch, Clafoutis, Coucou, Crepe, Croque Madame, Croque Monsieur, Daniel Rose, Dessert, Foie, Foie Gras, Food, Foodie, French, Ham, Le Coucou, Lobster, Manhattan, New York, NY, Pancake, Pancakes, Pork, Stephen Starr

May 27, 2017
11:03 AM
by: Uhockey

The Cinnamon Snail at The Pennsy, New York NY

The Cinnamon Snail at The Pennsy

Cinnamon Snail

Meyer Lemon Twist

Blueberry Rhubarb

Traditional Apple Cider Cake Donut

Peanut Butter Cookie Dough

Apple Caramel Crumble

Blackberry Roasted Fig

Moving from food truck to food stall in the newly opened Pennsy at 2 Penn Plaza it is with an expanded kitchen that Vegetarian-friendly Cinnamon Snail hopes to broaden its reach to a whole new clientele, a look at the new space surrounded by everything from Pat LaFrieda Meats to sustainable Seafood showing a wide variety of Donuts and Baked Goods plus a small menu of Sandwiches built around Seitan and Tofu.

Celebrated by food-conscious consumers ever since opening, owner Adam Sobel taking a cute approach involving Unicorns and Rainbows to food that proves to be as well thought out as it is interesting, a look at the morning offerings from The Cinnamon Snail include their eponymous Roll and nearly two-dozen additional Pastries, an ordering-system where one person hunts-and-pecks on an iPad while the other grabs items admittedly in need of some work in terms of both efficiency and accuracy.

Charging between $2.25 and $3.50 per selection, comparable to nearby Underwest Donuts and offering more variety plus a place to sit, those looking for a simple glazed ring can certainly find such things at Cinnamon Snail along with classics like the soft Apple Cider Cake Donut, but those seeking something ‘different’ are more likely to be tempted by other raised, Cake or Puff Pastry varieties, the Meyer Lemon Twist, for instance, eating like a Buttermilk Bar with a good mix of Sugar and Citrus.

Focusing a lot on all-natural Glazes and fillings, the Blueberry Rhubarb allowing the latter’s acidity to show in a manner some may find almost too aggressive, a more refined taste was found in the Blackberry and Roasted Fig that reminisces of the sort of thing one might see in fine dining as a Pan Sauce while the Apple Caramel Crumble was sort of like an Amish Apple Dumpling, the fruit roasted soft and sold with or without a cute Sugar Cookie featuring a Fox on top.

Speaking of Cookies, none specifically offered on the Cinnamon Snail menu this day, fans of raw Cookie Dough would be well-advised to order a filled round listed as ‘Peanut Butter Cookie Dough’ that features both Chocolate Ganache as well as what can best be described as a Peanut Butter Truffle, though this hefty ring should not prevent first timers from checking out the store’s eponymous item that comes across soft, springy and loaded with Frosting plus an ample amount of Cinnamon.

http://cinnamonsnail.com

Posted in Breakfast, Cinnamon Snail at The Pennsy, Dessert, Food, New York, The Cinnamon Snail, The Cinnamon Snail at The Pennsy, The Pennsy, Vacation Tagged Adam Sobel, Apple Cider, Blueberry, Cinnamon Snail, Cinnamon Snail at The Pennsy, Cookie, Cookies, Dessert, Donut, Donuts, Doughnut, Doughnuts, Fig, Food, Foodie, Manhattan, Meyer Lemon, New York, NY, Pastry, The Cinnamon Snail, The Cinnamon Snail at The Pennsy, The Pennsy, Travel

May 27, 2017
9:00 AM
by: Uhockey

Underwest Donuts, New York NY

Underwest Donuts

Banana Milk

Halva

Maple Waffle

Brown Butter

Strawberry Oat

Jasmine Green Tea

Famously known for its origins in a Carwash, but since opening a difficult-to-find kiosk at Two Penn Plaza, just to the left of the main entrance of Penn Station out front of Madison Square Garden, Underwest Donuts continues the small-batch trend started by Doughnut Plant with eight Cake-based choices offered daily, each $3.25 ring only differentiated by the style of the Glaze.

At one time a critical darling with each small-ish Donut priced at less than $2, but since taking advantage of its notoriety to expand the brand and the cost, Memorial Day weekend found one young woman working in tight quarters just 15-minutes after the 9am opening, the racks freshly filled with a variety of colors glistening beneath the ceiling lights.

A to-go only operation, the recently opened PENNSY and its outdoor patio not available till 11 o’clock, seating choices include nearby pavement or the transit station itself, those looking for something a bit more comfortable also enticed to grab a seat at the Starbucks across the street, though it seems a popular space for the homeless to nap at tables in the upstairs loft.

Unboxing and tasting the Donuts amidst a family of German tourists, the picture taking generating some stares, first bites of a ring described as Banana Milk showed a base that eats something like Poundcake with about 1/4cm of Oil penetration all around, the frosting at first quite sweet but then mellowing to a more natural Fruit flavor, the Halva not really tasting like anything specific aside from Sugar and a touch of Salt.

Leaving behind both Double Chocolate and the Lavender ‘Carwash,’ the server stating that it was “pretty floral,” it also turns out that the Jasmine Green Tea tasted mostly like a perfume bottle with a grassy finish, one bite more than enough before moving on to the sliced-Almond topped Brown Butter ring, this one pretty delicious as was the upscale Maple Dip topped in crunchy Waffle pieces.

Still advertising Raspberry Oatmeal, but in fact selling Strawberry, it would seem as though this would be a good place for Underwest to do something a little different in terms of its base, but in fact this one was the same as the rest, the glaze essentially identical to a ripe Berry straight from the field though it was difficult to see or taste the ‘Oatmeal’ influence.

https://www.underwestdonuts.com/

Posted in Breakfast, Dessert, Food, New York, Underwest Donuts, Underwest Doughnuts, Vacation, Waffle, Waffles Tagged 2 Penn Plaza, Banana, Bananas, Dessert, Donut, Donuts, Doughnut, Doughnuts, Food, Foodie, Green Tea, Halva, Jasmine, Manhattan, Maple, Maple Syrup, New York, NY, Penn Plaza, Strawberries, Strawberry, Two Penn Plaza, Underwest, Underwest Donuts, Underwest Donuts 2 Penn Plaza, Underwest Doughnuts, Waffle, Waffles

May 27, 2017
8:15 AM
by: Uhockey

Great Northern Food Hall, New York NY

Great Northern Food Hall

Kanelsnurre

Banana Walnut Pound Cake

Blood Orange Spandaur

Cinnamon Chocolate Chip Cookie

Sea Buckthorn and Carrot Muffin

Chocolate Rye Bar

Barley & Strawberry Porridge – Warm Pearl Barley, Strawberries, Granola, Rhubarb Compote, Vanilla Sugar

Ollebrod – Cold Rye Bread Porridge, Vanilla Foam, Sea Buckthorn, Tarragon Sugar, Small Caramelized Rye

Opened as part of the continued evolution of Grand Central Station, a place where the hustle and bustle of getting from Point A to Point B had long made considerations of anything more than the Oyster Bar irrelevant for most, the Great Northern Food Hall was imagined by the minds behind much of the ‘New Nordic’ movement that has continuously influenced fine dining ever since noma became the “best restaurant in the World,” a look at the project on Saturday showing it to be not only well executed, but popular amongst a diverse crowd.

Building the concept around existing architecture, a small bakery and deli plus the Danish Hot Dog stand found on the Vanderbilt corner while the rest of the stalls occupy a sprawling space adjacent the World-famous terminal, first impressions of the Food Hall are formed by clean lines and polished wood along with tiles and glass cases, a cuisine sometimes felt esoteric or ‘elitest’ immediately made accessible by presenting most items with a lengthy description and forms that are familiar from baked goods to Salads, Sandwiches and Bowls.

Forgoing a lot of the foraging, flowers and fermentation associated with the movement, but still involving a lot of ancient Grains, Berries and Herbs throughput the various stands, it was after a brief stop at Meyers Bageri that a seat at the far right end of Grain Bar was selected, a thin server with a Spanish accent taking orders and passing them on to bearded Cook, the request for customization with “Soy or Skim” Milk by a woman to the left flatly rejected, as was that for a “Mimosa or Cocktail” as she seemed somewhat confused as to what sort of bar this was.

Watching the team work as a few Pastries were tasted, the Banana Walnut Pound Cake a moist, all-natural sort sweetened only by the Fruit and smooth Frosting, those looking for something a bit more ‘north’ are encouraged to check out the high-elasticity Kanelsnurre that partially resembles a Cinnamon Roll tinged in Cloves, the seasonal Blood Orange Spandaur a beautiful work of lamination with the Sourdough base playing well off the Jam and Marzipan at the center.

Setting aside three more Pastries for later, the two bowls of Porridge now arrived, persons bellying up to Grain Bar before 11am are offered a half-dozen options plus a variety of additions, the warmed-and-mixed-to-order Pearl Barley smooth and hearty with Seasonal Fruit and Preserves while the housemade Granola dialed up texture much like caramelized Rye did in the Ollebrod , a creamy and light concoction featuring the acidic punch of Sea Buckthorn.

Saving the rest for later, though honestly not by much, Sea Buckthorn was once again featured in a Streusel-topped Muffin that took a whole different approach to Carrot Cake by putting the base itself in a slightly sour context, the $3 Rye Bar something like a Financier with more spring and big chunks of Chocolate while the Chocolate Chip Cookie buttery and fragrant with a soft-set center and crispy rim.

http://greatnorthernfood.com/

Posted in Breakfast, Dessert, Food, Great Northern Food Hall, New York, Vacation Tagged Banana Bread, Breakfast, Carrot Cake, Chocolate, Chocolate Chip, Cinnamon Roll, Cookie, Cookies, Danish, Dessert, Food, Foodie, Grain Bar, Granola, Great Northern Food Hall, Kanelsnurre, Manhattan, Meyers Bageri, New York, Pastry, Porridge, Rye, Rye Bar, Sea Buckthorn, Straberry, Strawberries

May 20, 2017
7:00 PM
by: Uhockey

Chubby Cattle Mongolia Hot Pot House, Las Vegas NV

Chubby Cattle Mongolia Hot Pot House

2015 Monchhof Riesling / Scarbolo Campo Viotto

House Original Pot

House Hellishly Spicy Pot

Crawfish Broil – Mussels, Corn, Shrimp, Crawfish, Dried Peppers

Fried Tofu

Fresh Tofu

Seaweed Salad and Peanut Butter Sauce

Cucumber Salad and Fried Garlic

Green Tea, Tomato and Yam Noodles

Signature Hand-Cut Beef Combo – Brisket, Ribeye, Japanese Wagyu

Hand Cut Texan Dorper Sheep

Seafood Combo Platter – Tiger Shrimp, Crab, Scallops, Mussels, Manila Clams

Veggie Combo Platter – Lettuce, Daikon, Bok Choy, Napa Cabbage, Water Cress

Mixed Mushroom Basket – Enoki, Oyster, White Beech, Shitake, Wood Ear, King Oyster

Already one of the hottest tickets in Chinatown, but planning a nationwide rollout and unwilling to offer a second rate experience as ownership hopes to bring Hot Pot culture to the American mainstream, it was on the invite of Joe Muscaglione that a party of four sat down in one of the private rooms at Chubby Cattle Mongolia Hot Pot House on South Jones Boulevard, a variety of tastes, ages and even religious preferences represented with all getting their fill of food that was not only well sourced and delicious, but also a whole lot of fun.

Dating back thousands of years in terms of its first references in Mongolia, but obviously much older in terms of the simple idea of cooking Protein, Vegetables and Herbs in a large vessel, Chinese Hot Pot in its current format is said to have gained nationwide acceptance somewhere during the Yuan or Ming Dynasty and although variations on the theme now exist throughout the Mainland, Japan and even the Philippines the idea of tableside communal cooking remains foreign to most American’s, a situation that Chubby Cattle’s focus on individual pots with shared ingredients soon hopes to change.

Originally opened in August 2016, but briefly closing recently for an internal remodel that brightened up the space while ownership went so far as to source A5 Wagyu from Japan and their own genetic line of Dorper Sheep to ensure quality of product as the conveyor belt-style space grows in reach, it was on opening night of version 2.0 that hundreds of patrons sat down to get a taste of one of five Soups and nearly seventy diverse items to cook tableside, everything from Mushrooms and hand-cranked Noodles to Pork Blood and Geoduck included.

Fortunately spared the forty-minute waits and close set tables, the later not particularly a turn-off as the action behind glass at both ends of the room may be as entertaining to some as the persons with whom they are sharing a meal, it was just past 7:00pm during the height of the rush that a server explained Chubby Cattle’s concept before presenting four different Soups and turning the electric burners up to three, the aromatics soon perfuming the air with bubbling to commence just a few minutes afterward.

Allowing the staff to make selections at will, one member of the table abstaining from Pork and Shellfish consistently pleased from beginning to end with her Tomato-based Broth and items including an impressive variety of leafy Greens and Mushrooms including thin King Oyster slices and pillowy Wood Ears that became soft and thoroughly saturated after just a quick bath in the Soup, other Soup bases ranging $5-6 included Mixed Mushroom and the traditional Pork based version as well as the “Hellishly Hot” one with dried Chili Peppers, a similar base used in the daily special Crawfish Broil with Corn, Shrimp and Mussels all intermingling with fresh Crustaceans just flown in from New Orleans the prior evening.

Making two trips to an all-you-care-to-eat Toppings and Salad Bar as the table waited briefly for ingredients to arrive, both the Seaweed and Cucumber Salad very good with the former lightly spiced and the later pickled and refreshing when transitioning between various ingredients at the table, other choices such as Korean Hot Sauce, Soy, Crispy Garlic and even Sugar were available for those looking to augment flavors completely to their liking, a bit of still-steamy Hellishly Hot with a tablespoon of Peanut Butter proving a great way to enjoy Tofu, whether fleshly sliced and gelatinous or fried, springy and soft.

Pairing the meal with two Wines, the Red going over well with most while the Riesling with a bit of residual sugar stood up well to both the Hot and Traditional broths, it was not long before a plate of Beef arrived featuring Brisket, Ribeye and Japanese Wagyu, a bit of resistance needed to resist simply eating the latter as it was, the first attempt to not overcook the thin slices a notable failure with the heat subsequently turned down to 1, a thirty second dip yielding just the right amount of cooking to maximize both texture and flavor.

Next offered a platter of chilled Seafood, the communal table adjacent going all-out with live Shrimp and Lobster but missing out on the freshly shucked Scallops and Manila Clams that took a while to yield themselves to low heat, it was only the skimpy King Crab that proved the slightest bit disappointing, the previously frozen meat a bit mushy in its texture while the Tiger Shrimp, when properly cooked, were snappy and delicious complete with head, shell and tail.

Told that the hand-cut Sheep was something special, a simple glance at the brick-red muscle and rim of fat indicating a quality breed with a backstory that includes cross-breeding and genetics that were specifically sought out by the owners of Chubby Cattle, it was with pots set at two that raw flesh turned into juicy morsels with an up-front funk but clean finish, the hand cranked noodles available in three-varieties rounding things out and great not only as ‘filler,’ but also based on fact that they cook up well in just minutes while still maintaining a bit of tooth even if they spend a more lengthy amount of time in the broth.

FOUR AND A HALF STARS: With little basis for comparison aside from a few fine-dining Shabu-Shabu courses it would seem that the folks at Chubby Cattle are doing everything right to dominate a field that most Americans would likely find both accessible and fun if given a chance to see it for themselves, the quality of the ingredients every bit worth a price-tag that seems ‘cheap’ only because the portions are sensible and offered a la carte with most patrons likely to be happily sated with food that is mostly quite healthy for under $20.

RECOMMENDED: Hand Cut Texan Dorper Sheep, Mixed Mushroom Basket, Signature Hand-Cut Beef Combo, Noodle Combo, Hellishly Hot Soup.

AVOID: King Crab.

TIP: 5:00pm to 12:30pm Daily. Reservations available by phone or online.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

Chubby Cattle International

Posted in Chubby Cattle, Chubby Cattle Hot Pot House, Chubby Cattle Mongolia Hot Pot House, Crab, Food, Las Vegas, Nevada, Pork, The Chubby Cattle, The Chubby Cattle Hot Pot House, The Chubby Cattle Mongolia Hot Pot House Tagged Beef, Bok Choy, Brisket, Chubby Cattle, Chubby Cattle Hot Pot House, Chubby Cattle Mongolia Hot Pot House, Crab, Crawfish, Crawfish Broil, Dorper Sheep, Enoki, Food, Foodie, Hot Pot, Hotpot, King Oyster, Lamb, Las Vegas, Mongolian, Mushrooms, Nevada, NV, Scallops, Seafood, Sheep, Shrimp, The Chubby Cattle, The Chubby Cattle Hot Pot House, The Chubby Cattle Mongolia Hot Pot House, Tiger Shrimp, Vegas, Vegetables, Wagyu, Wine, Wood Ear

May 20, 2017
5:08 PM
by: Uhockey

Carnevino [10] and B&B Burgers & Beer [2,] Las Vegas NV

Carnevino and B&B Burgers & Beer Dessert Tasting

La Colombe Caffee Nizza Americano

Coconut Panna Cotta – Seasonal Berries, Toasted Coconut, Kiwi Sorbetto

Bomboloni – Praline Cream, Rhubarb-Blackberry Conserva, Whipped Cream

S’more Tart – Housemade Marshmallow, Chocolate, Graham Cracker Crumble

Sfoglitella – Fresh Strawberries, Sweetened Ricotta, Strawberry Gelato

Cannoli – Creamy Ricotta, Cream Cheese, Orange, Vanilla, Chocolate Chips

Ice Cream Sandwich – Two Brown Butter Chocolate Chip Cookies, Nutella Ice Cream / Cookie Plate – Nutella Brownie Cookie, Snickerdoodle, Peanut Butter Cookie

Oreo Cookie Milkshake

Nutella Cake – Chocolate Cake, Nutella Mousse, Nutella Cream Cheese Frosting, Candied Hazelnuts, Whipped Cream

Salted Caramel Cheesecake – Seasonal Berry Compote, Whipped Cream, Amaretti Cookie Crumble

In charge of Pastries at Carnevino for some time, those with fond memories of the Chocolate & Peanut Butter Torte or a particularly splendid Bomboloni at the end of their meal owing thanks to her and the team, it was only recently that Ashley Costa was given the title of Pastry Chef at both the city’s premier source of Dry Aged Steaks and its sister B&B Burgers & Beer near the Venetian Sports Book, the dual role finally giving the latter more than just Shakes while late Spring/early Summer shows continued Seasonal inspiration infusing five new selections available at the Italian Steakhouse.

Recently feeling inspired to talk more about Chefs that exist outside the spotlight, particularly those doing work that might otherwise go unmentioned in places where other great Chefs and outstanding products are prone to dominate the conversation, it was as part of an interview with Ms. Costa that I sat down to taste the whole new collection from Batali and Bastianich’s skilled young Pastry Chef, a seat at the bar mine over the course of ninety minutes and a dozen creations while David “Coop” Cooper kept up the conversation as the restaurant prepared to once again do over six hundred covers.

Arranged by Ashley and Chef Nicole Brisson as a four course experience, La Colombe’s Nizza Espresso always a great way to cleanse the palate between bites whether salty or sweet, it was after a brief greeting from Ms. Costa that course one arrived featuring two familiar plates given a seasonal twist, the Coconut Panna Cotta a creamy round topped with Intuitive Forager’s Seasonal Berry selection, Toasted Coconut , and Kiwi Sorbet while the trio of Donuts were as lightly fried as ever, the inside stuffed to bursting with Praline Cream while the plate was garnished with poached Rhubarb and Blackberry Juice plus stiffly Whipped Cream and Hazelnuts.

Unaware of what would arrive next, the element of surprise only spoiled when a menu was requested after three courses to see what was yet to come, round two featured two completely new items that should feature prominently in any local or tourist’s dining agenda, the S’more Tart similar to Michel Bras famous Fondant with the thin walls crumbling and Dark Chocolate pouring forth to meet housemade bruleed Marshmallows and Graham Cracker crumbs while the Sfoglitella with Harry’s Strawberries, Sweetened Ricotta and Gelato was a flaky, delightful surprise rarely seen in Las Vegas in the days since the closure of Montesano’s.

Appropriately taking a more casual approach to new B&B Burgers & Beer menu, the outstanding Nutella and Bourbon Cherry Shakes assuredly still available in addition to an Oreo Cookie concoction that is lighter than most thanks to the combination of Whipped Cream and quality Gelato, additional offerings feature four Cookies including a perfect Snickerdoodle and Ice Cream Sandwich of Brown Butter Chocolate Chip rounds plus a made-to-order Cannoli with light Citrus Cream that makes the soggy pre-filled shells served at Buddy V’s or Carlo’s down the hall particularly disappointing.

Going one-and-one for the final round, another Americano ready and waiting, it was with two ‘cakes’ that the tasting would end, both originally formulated for B&B but only the moist Chocolate Cake with dueling Nutella frostings remaining on that menu, the Salted Caramel Cheesecake instead ported over to Carnevino where California’s best Berries are reduced down to serve over the velvety base with a golf-ball sized round of Whipped Cream and crumbled Amaretti Cookies.

FIVE STARS: Continuing to evolve the Carnevino menu seasonally even as she was tasked with creating several new selections for B&B Burgers & Beer there was not one unbalanced taste or unappealing texture amongst the late-Spring/early-Summer Dessert offerings at either of the spaces under the guidance of Chef Costa, planned changes at B&B Ristorante and the opening of Eataly hopefully seeing even more quality desserts from the B&B Hospitatliy Group, whether headed up by Ashley or another of Mario’s culinary team.

Recommended: Carnevino – Bomboloni, Sfoglitella, Coconut Panna Cotta. B&B Burgers & Beer – Cannoli, Snickerdoodle, Brown Butter Chocolate Chip Ice Cream Sandwich.

AVOID: NA.

TIP: Both new menus launched in-full on May 17th, though online details are not yet 100% accurate. Additional offerings at B&B include all the classic Shakes while Carnevino still features the Chocolate & Peanut Butter Torte and Tiramisu.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://carnevino.com/

http://bandbburgerandbeer.com/

Posted in B&B, B&B Burgers & Beer, Carnevino, La Colombe, La Colombe Coffee, La Colombe Coffee Roasters Tagged B&B, B&B Burgers & Beer, B&B Burgers and Beer, Batali, Bombolini, Bomboloni, Cannoli, Chocolate, Dessert, Food, Foodie, Gelato, Harry's Berries, Ice Cream, Kiwi, La Colombe, La Colombe Coffee, La Colombe Coffee Roasters, Las Vegas, Mario Batali, Nevada, Nizza, NV, Palazzo, Panna Cotta, S'mores, Sfogliatella, Sfogliatelle, Sorbet, Sorbetti, Sorbetto, Strawberries, Strawberry, The Palazzo, The Venetian, Vegas, Venetian

May 20, 2017
9:06 AM
by: Uhockey

Boteco, Las Vegas NV

Boteco

Mt. Charleston – Organic Greek Yogurt, Seasonal Fruits, House Birchemuseli

Champagne Pancake – Dutch Baby, Champagne Zabaglione, Strawberry Coulis

Blueberry Gravlax – Blueberry Vodka Cured Salmon, Capers, Red Onion, Crème Fraiche, Rye

Chicken & Mash – Braised Chicken, Mushrooms, Carrots, Pearl Onions, Celery cooked in Red Wine and served with Buttered Mashed Potatoes

Foie Gras Benedict – Brioche Toast, Mushroom & Bacon Hash, Poached Eggs, Madeira Foie Gras Cream

Botequito Sliders – House Ground Beef and Bacon, Onion Bacon Jam, Tomato, Smoked Gouda Cheese

Steak & Eggs with Potato Pave – Hanger Steak & Herbed Euro Butter, Crispy Pave Potatoes, Fried Egg, House Salad

Salted Caramel Budino – Salted Caramel Toffee, Mascarpone Custard, Whipped Cream Swirl

Brigadeiro Beast – Slowly Cooked Condensed Milk, Brazilian Nescau Milk Chocolate, Choco Power Mini Balls

To suggest that South Eastern Avenue makes up in quantity for what it lacks in quality would be an understatement, for every one CRAFTkitchen or Standard & Pour there are at least ten chain restaurants, three questionable Taco shops and twenty Fast Food Drive-thrus, thus when news broke that the former cooking school in a plaza best known for Crepes, Popcorn and Custard would be converted into a Social Eating concept headed by a former Chef from Joel Robuchon it unsurprisingly raised some eyebrows.

Stated to be “not a bar, a pub nor a restaurant” on its website, but rather a “local no-frills meeting place for friends and family,” even as it proudly touts Chef Rachel LeGloahec’s fine-dining pedigree on a separate page, Boteco opened on 5/12/17 to limited fanfare on Social Media in the face of substantial hype for two other new restaurants, the decision to pay such an early visit based largely on a Brunch menu that seemed significantly underpriced for the sort of plates it suggested.

Owned by the same people involved with the cooking school, the change in concept bringing Maine native and former White Barn Inn Chef LeGloahec into the fold to create dishes of “superior flavors made from seasonal and fresh ingredients,” first impressions on entering Boteco are created by clean lines and dark leather with light-fixtures made from repurposed Wine bottles, the music overhead a low-key blend of everything from the xx to The Shins with only one other diner present just past 9:30am on Saturday, the hotrod show outside seeing the parking lot quite full as Crepe Expectations’ line snaked out it’s door.

Describing its cuisine as “embrac(ing) recipes that are fused from cultures around the world – no borders or boundaries,” but clearly taking a French angle given the Chef’s pedigree and list of ingredients, those visiting Boteco for Brunch are greeted by a menu of less than a dozen plates ranging anywhere from Pancakes and a Parfait to Steak and Eggs or a Foie Gras Benedict, plus Espresso drinks served at even-higher-than-the-Strip charge of four bucks per shot, no discounts for a double with the cost on the bill for two a staggering sixteen dollars.

Reportedly offering free Mimosas on this particular morning, though it was not until the Chef stopped by that the deal was explained…and no Mimosa ever did arrive…it was with an all-in approach omitting Caviar, Oysters and a Charcuterie board that seven plates were ordered to divide amongst three people, the dishes sent out as they were readied from the kitchen with portions quite big for the price-point, though one wished frequently that the pace of a place suggesting it “provides the set and the setting to slow down in the company of one another and exchange experiences paired with great conversation” would course things out more appropriately and, indeed, ‘slow down.’

Admittedly still in its earliest days, the lone server overselling most dishes but generally quite pleasant and well-versed in the ingredients and technique, Brunch began with the Mt. Charleston Parfait featuring Organic Greek Yogurt and housemade Birchemuseli with a wide variety of Fruits and Berries, the fact that Cherries had not been pitted a risky mistake that fortunately did not cause any harm while the $12 Champagne Pancakes pictured and described on the menu as ‘Japanese style’ were instead served as a Dutch Baby with a side of Champagne Zabaglione, the menu updated just 48-hours later now listing the version served appropriately for a cost of $4 less than what was paid.

Told by the Chef that changes were already upcoming, a mere eight days and two Brunch services apparently enough to inform the owners that some terminology was ‘scaring off’ potential patrons, plate three featured Blueberry Gravlax now described on the menu as Vodka Cured Salmon, the velvety housemade Fish nicely paired to traditional accoutrements with more than enough to go around while the Coq Au Vin (or Chicken & Mash) was a truly remarkable dish with tender Chicken, Mushrooms and Vegetables cooked in the classic style with Red Wine and served with near-Robuchon quality 50% Butter Mashed Potatoes.

As yet not unafraid to challenge diners with a few luxury ingredients, though the updated Brunch Menu seems to have done away with Charcuterie, Cheese, Oysters and Caviar in exchange for Cobb Salad, Breakfast Casserole and a ‘Hangover’ Patty Melt, those interested in something truly decadent should happily invest $14 in the Foie Gras Benedict complete with two 63° Eggs atop Buttered Brioche and Mushroom-Bacon Hash, the now-dinner-only Sliders another great bite with a loose grind topped in Bacon Jam and Gouda while the previously misspelled “Steak & Sunny Side Laktes” are now termed Steak & Eggs with Potato Pave, a $1 price-cut from $14 really not something Boteco should have had to do as the Medium-rare Steak tasted as good as many of the city’s “Dry-Aged” versions with melting Garlic Butter and a stack of thinly sliced Potatoes cooked crispy.

Not always offering Desserts at Brunch, but happy to do so if some have already been readied for Dinner service, it was with a complimentary taste of the texture-rich “Brigadeiro Beast” that the meal came to its conclusion, the flavor of Brazilian Nescau Milk Chocolate far more bitter than some might expect while the Salted Caramel Budino was simple and well-balanced with flecks of Fleur de Sel, the elegant presentation at first appearing a touch small but in reality plenty to share around and the perfect amount of sweet at the end of a pleasant breakfast.

THREE AND A HALF STARS: Difficult to assess as ownership has already shown an unprecedented degree of impatience by changing the menu less than two weeks in, Chef LeGloahec clearly has her work cut out for her if she is create something truly special in a part of town long in need of more interesting dining options, the choices made thus far unfortunately not showing much faith in the concept and certainly not focused in the right places as the cooking was at about 90% while issues such as the Coffee cost and lack of public engagement are yet to be remedied.

RECOMMENDED: Chicken & Mash, Blueberry Gravlax, Mt. Charleston, Steak & Eggs with Potato.

AVOID: Espresso, Cherry Pits and the middle-portion of the Pancake which was poured too thick.

TIP: Brunch 9a-4p Sat/Sun, Dinner 5p-11p Wed/Thu/Fri.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://botecolv.com/

Posted in Boteco, Breakfast, Coffee, Dessert, Foie, Foie Gras, Food, Las Vegas, Nevada, pancake, Pancakes, Pork Tagged Benedict, Benny, Boteco, Breakfast, Brioche, Brunch, Butterscotch, Butterscotch Pudding, Champagne, Chicken, Chocolate, Dessert, Eggs, Foie, Foie Gras, Food, Foodie, Las Vegas, Latkes, LeGloahec, Nevada, NV, Pancake, Pancakes, Pudding, Rachel LeGloahec, Robuchon, Steak, Steak and Eggs, Vegas, Zabaglione

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