12
May

BondST – NYC

by ccwynne812   {11:02 am}

BONDST – NYC

6 Bond St. (nr. Lafayette St. ) New York, NY 10012

Date dined: 4.21.12

Rating 8.5

Photo courtesy of: http://bondstrestaurant.com/home.php

BondSt may fool you with its swanky and trendy vibe but it actually falls among the ranks of the best Japanese restaurants in NYC.  Executive chef Mark Spitzer and Sushi chef Shigeru Mikami make a great team when it comes to presenting a chohesive meal of sushi/sashimi and composed Japanese dishes.

The restaurant is located in a full brownstone building on cozy cobble-stoned Bond Street. You cannot get any more New York than that. Each of the levels is dimly lit, packed with tables and simply decorated with dark furniture and a few enormous bouquets of flowers. Given that it is spring we had bunches of cherry blossoms dangling overhead while we sipped lychee martinis by the bar.

On this particular evening a friend of mine wanted to introduce his new girlfriend to our group so we decided to get together for a nice meal before a night out.

We started with some sashimi style dishes – a Szechuan yellowtail sashimi in a ponzu, chili oil and a seared fluke sashimi in a sauce of kabosu soy, Tokyonegi, myoga, opal basil, and Serrano.  Both were chilled and fresh with their flavors highlighted by bold sauces.

YellowtailFluke

Next was lobster tempura with creamy Japanese mustard dressing. Lobster. Fried. Period.

Lobster Tempura

The big eye tuna tarts were like slices of sashimi on top of a crispy crust dressed with creamy ponzu, white truffle oil, and micro shiso.  A solid combination.

Tuna Tarts

Red Snapper Tacos . These were truly outstanding. After slathering my fresh snapper in the yuzu avocado sauce that came with it, I may have to make every guacamole I ever make again “Japanese style.”

Red Snapper Tacos

The lobster and uni chawan mushi was a very sophisticated dish full of subtle flavors. The beautiful silken custard topped a hidden pile of lobster meat and was seasoned with a wasabi soy, while pieces of uni and American sturgeon caviar. Decadent and yet refined.

Chawan Mushi

To follow we shared a couple of special rolls. Hot eel dice with a sweet soy glaze and sliced almonds were warm and tender.

Spicy yellowtail roll wrapped in soy paper with a magical secret sauce that made everything taste incredibly delicious. The sauce was spicy and creamy with a tart hint of ponzu.

One final lychee martini was the ideal dessert before a night out on the town.

BondSt is a perfect restaurant for dinner with your parents, friends, or a date. Just know that quality comes at a decent price.

 

 

 

 

 

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10
May

Tamarind – NYC

by ccwynne812   {5:30 pm}

TAMARIND – NYC

41-43 East 22nd Street, New York, NY 10010

Date dined: 4.20.12

Rating: 8.5

Tamarind is well known as probably the best Indian in New York City. While I am sure that there are many traditional hidden gems scattered throughout the city, what Tamarind really does exceptionally well is make Indian more accessible to the layperson. Such bold flavors as cardamom, tumeric and curry can be difficult tastes to acquire. I believe that with their nuanced interpretations of traditional dishes, even the most curry-fearing neophyte would enjoy a meal at Tamarind.

I recently had a reunion dinner with a very close friend that I studied abroad with in London.  During our time there we sampled many of the incredible Indian restaurants scattered throughout the city so I thought Tamarind would be just the place to catch up.

We started our meal with one of the Goan specialties which was a roasted shrimp dish with a red sauce. I am very picky about shrimp because they can so easily be overcooked and these were done very nicely- still tender and ever so slightly transluscent. The red sauce was tomato- based chili masala sauce and was packed with flavor- a bit tangy, a bit spicy and rich without being creamy.

Chili Masala Shrimp

We also started with a keema nan that was freshly made and filled with ground lamb. We chose a kheera raita to go with it which was grated cucumber and yogurt although the chili masal sauce also went perfectly.

 

Keema Nan

As our main dish we opted for the traditional and ever-popular chicken tikka masala which is served in a tomato fenugreek sauce. After the outstanding chili sauce, this one shied a bit  in comparison but was still excellent. The chicken was tender and juicy and there was plenty of sauce to cover the basmati rice.

On the side we had saag paneer which is a spinach dish with cubes of a mild cheese that is somwhat like a mozzarella. 

Chicken Tikka Masala & Saag Paneer

Anyone who is already a fan of Indian food or would like to make an adventurous foray into the exotic cuisine should try Tamarind.

Tomato Pastry Amuse Bouche

 

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09
May

Revisiting Macao – Pics!

by ccwynne812   {10:01 pm}

MACAO TRADING CO. – NYC

311 Church St. (nr. Walker St.) New York, NY 10013

Date Dined: 4.28.12

Rating: 6.7

I have been to Macao many times now but thought I would provide a quick photo update because my last post was lacking some dishes. Recently I returned for a girls dinner because one of my roommates from college was in town for the weekend.  Here is what we had:

Grilled romaine salad with white anchovies and black peppercorn – lemon dressing.

Steamed Chicken and Pork Belly Dumplings.

Mushroom & Truffle Croquettes.

Broiled Sea Bass with melted green tomato sauce and baby potatoes.

Organic African Chicken with crushed fingerlings, green garlic, roasted peanut and hungarian paprika sauce.

“Ants Climbing the Tree” – Glass noodles, minced heritage pork and chilies.

Macanese Chili Prawns.

Pork Fried Rice.

Roasted Brussels Sprouts.

Bon Appétit!

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09
May

Sons of Essex- NYC

by ccwynne812   {6:55 pm}

SONS OF ESSEX – NYC

133 Essex St. (at Rivington) New York, NY 10002

Date dined: 4.28.12

Rating: 6.0

Photo courtesy of www.yelp.com

One of my best friends and college roommates was in town visiting this past weekend so the first thing I did was book a boozy brunch for a large group. We ended up being about 12 people- give or take a few with the ebb and flow of the crowd…many of whom were suffering from the night before.

Sons of Essex ended up being the perfect place for several reasons. While sadly the mechanical bull has gone msising from the old Mason Dixon space, the ambiance was perfect for the group on that day.

According to their site, the reason for all of the interesting, eclectic decor is that the restaurant was named after the “sons of liberty” which was a group of tradesmen and artisans who were able to hold their ground on the LES when the British invaded. I don’t know if that was readily apparent, but the dim lighting, rustic furniture accessorized with antiques and old books, big comfy banquets, and even a huge screen in a sunken “living room” on one side projecting various sporting events all made for a relaxing meal.

The food was generally solid and pretty much everything on the indulgent menu at least looked appealing although we definitely had a few rogue dishes that were questionable.

I split two dishes with my friend -eggs benedictowitz and a burger- basically your two brunch essentials. The eggs were poached on top of a potato pancake with smoked salmon and hollandaise. The presentation was very nice- everything was served on a long wooden board which made it feel kind of farm-ey. The Eggs were nicely cooked and runny but the potato was a little too thick. It was nicely crispy on the outside but a little mushy in the center.  They were also served with an uneventful side salad.

Eggs Benedictowitz

The Essex burger was a dry aged prime blend with carmelized onions and swiss cheese. This burger was almost exactly the size of my (albeit small) head. Even when cut in half it easily took two hands to grasp. The juicy aged meat was slathered in melty cheese and gooey onions. I think the best part about the burger though was a special pickle sauce that was served on the side. I am not sure what exactly made it different from your traditional Russian dressing but the zesty sauce made pretty much everything taste good.

BurgerBurger Cross Section

We also had a side of truffled tater tots which had a little bit of parmesan cheese. I mean I like tater tots just as much as the next person but they pretty much always taste the same. Truffled or not.

Gimme yer Tots

Another friend ordered the flap jacks which really did sound promising. Pancakes with star anise butter and your choice of either bananas, apple pie crumbles or chocolate chips. Unfortunately, this ended up being one of the ugliest dishes I have ever seen and I am not sure I would have even served this to myself if I were home alone. Pale, pasty flapjacks badly in need of a bronze.

Golden Flapjacks?

To wash it all down of course we had some cocktails. The bloody Mary’s were quite good and had enough kick from the horseradish and pepper but without making you break into a schvitz. I also had a mimosa-type cocktail that had St. Germain which was also decent although somewhat lukewarm. A few bottles of rose are also standard for brunch.

Classic Bloody Mary

Sophia Coppola Rose

Sons of Essex is a great place to go for a fun brunch with friends, especially after a night out when you are feeling a bit more forgiving when it comes to the food.

 

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30
Apr

Russ & Daughters – NYC

by ccwynne812   {10:59 pm}

RUSS & DAUGHTERS – NYC

179 East Houston Street New York, NY 10002

Date dined: 4.29.12

Rating: 7.0

I am probably going to anger a lot of people with this post but I just have to say it – I really wasn’t that impressed with Russ & Daughters bagel with salmon. It is nearly impossible to be a New Yorker and dislike bagels which means that there is a lot of debate on this issue. A bagel is such a simple food so how can it really be good or bad? There are a few key criteria that factor into the success of a bagel.

A good bagel really should not need to be toasted. It is fine if you prefer your bagel toasted but it should not be necessary in order to make it edible. This bagel was fine untoasted but I almost would have preferred if it were.

A good bagel should have a nice outer crust with a fluffy tender inside. A “bready” bagel is not a good sign. If it is somewhat shiny on the outside then you probably have a good candidate. This bagel was a little bready in my opinion and a little too soft on the outside.

A good bagel should have the right amount of seasoning. I prefer everything bagels and my friend and I joked that this was more of a “something” bagel with a few stray poppy and sesame seeds stuck to the bottom.

Spreads

Don’t get me wrong, Russ & Daughters was really good. It has been in existence since 1914 so clearly they have developed a solid fan base. What they do do very well is the accoutrements- various light, fluffy cream cheeses, spreads, nova, lox, etc. They have anything you could possibly ask for from a traditional Jewish deli. All of the varieties of salmon are masterfully sliced to order.

I would definitely go back but I am not sure that I would make the trek across town to go there like I would for one or two other places. Check out Russ & Daughters and be your own judge.

Lox / Nova

Cream Cheeses

Filed Under: Brunch, Family, Groups Tags: , , , , 2 Comments
23
Apr

Rouge Tomate – NYC

by ccwynne812   {11:50 pm}

ROUGE TOMATE – NYC

10 East 60th St, New York, NY 10022

Date dined: 4.18.12

Rating: 8.7

Photo courtesy of: http://www.nytimes.com/2009/01/07/dining

Rouge Tomate maintains the philosophy of a restaurant that you might find all over LA but is newer to the New York City restaurant scene. This modern American restaurant goes beyond just the locally sourced, seasonal and sustainable ingredients (which it does very well) and has a staff dedicated to providing the most nutritional and environmentally friendly experience. Not only do they have a full-time nutritionist on hand to consult with on every menu item, but Rouge Tomate is also a member of the Green Restaurant Association committed to reducing its carbon footprint by using ecological materials made from recycled or recyclable materials. The space itself also reflects the very clean, modern and organic feel of the food.

Executive Chef Jeremy Bearman certainly delivers on the restaurant’s vision and this is reflected by the fact that they have been awarded a Michelin star. The creative and ever evolving menu is full of gorgeous dishes and bold fresh flavors. One really would never know this could fly for “health” food. Don’t worry, just because it is considered healthy doesn’t mean you can’t have a drink, they also boast an extensive wine list of over 200 wines with selections from around the world that include many organic and biodynamic options.

A good friend from work and I decided to catch up over a nice meal and here is what we had.

We began with a small cup of chilled pea soup. The soup was slightly creamy and topped with tiny crumbles of crispy pancetta to give it a hint of texture and seasoning.

Amuse

Atlantic fluke ceviche with avocado, blood orange segments, kumquat, kaffir lime and vanilla. This was a very exotic mix of citruses and really freshened up the marinated fluke. Kumquats are making more appearances on menus these days because they provide a combination of sweetness and incredible tartness.

Fluke Crudo

The langoustine carpaccio with poppy seed, lemon oil, chive and American sturgeon caviar was very light and could not have been fresher. Langoustine by itself has a very subtle flavor so the other ingredients had to highlight it without being overpowering.  In that sense the lemon oil was a great choice rather than fresh lemon juice which could have easily overtaken the dish.

Langoustine Crudo

Next was the Spanish octopus salad on top of fennel eschabèche, fingerling potatoes, satsuma and Belgian white ale. Octopus with potatoes and fennel is a classic combination but in this case the fennel was marinated and tasted citrussy and tangy brightening the dish.

Octopus Salad

The Hudson Valley rabbit “en croute” was my favorite dish. The loin was served wrapped in crisp Olli Berkshire Prosciutto and cooked to perfection so the outside was crisp and the meat was melt-in-your-mouth tender. The mild gaminess was accented by woodsy black trumpet mushrooms, english pea, dandelion and pickled ramp jus.

Hudson Valley Rabbit

The other main we ordered was the fresh herb pappardelle with veal sweet breads, wild mushrooms, carrot, celery, pickled pearl onion and miner’s lettuce. The pasta was incredibly finely rolled- almost like a stained glass window with bright herbs glowing through. The sweetbreads were cut up into bite sized little nuggets and scattered throughout the dish. The perfect bite included a noodle, a sweet bread and a tangy onion.

Herb Pappardelle

Rouge Tomate is an excellent choice for any occasion – a work related meal, a date, or dinner with the parents – especially if you are looking for a wonderful meal that will leave you feeling relaxed and refreshed rather than like you need an extra gym membership.

Filed Under: Drinks, Family, Healthy Tags: , , , , , , , 2 Comments
18
Apr

Ippudo – NYC

by ccwynne812   {12:24 am}

IPPUDO – NYC

65 4th Avenue  (bet. 8th and 9th st.) New York, NY 10003

Date dined: 4.15.12

Rating: 9.0

While at dinner on Friday night at Fatty Crab, the question came up right after we ordered of which are the best pork buns in NYC? I absolutely think that Fatty Crab is on the list but one friend insisted that until I had tried Ippudo, I didn’t even know what the benchmark was. We decided then and there to get to Ippudo on Sunday no matter what the wait was like. Ippudo is actually all over Japan and serves ramen dishes to thousands of customers daily but with only one location in NYC (which has been around since 1985 starting with seating for only 10 people) the waits can be longgg. We planned to go at an off time to avoid the wait.

I must admit my friend was absolutely correct. Ippudo has the most heavenly pork buns I have ever tasted. They were warmer, fluffier, sweeter and more tender but less fatty than anything I had ever had. Hence giving me reason to put it on my EPIC picks list. The rest of the meal was pretty phenomenal too. I have yet to explore many more noodle bars and Japanese “brasseries” but Ippudo sets the bar pretty damn high.

The ambiance was much more sophisticated than I expected – a mix of rustic earthy pieces and modern minimalism making it appropriate for many occasions including a late lunch. After holding out until 4pm we were quite hungry so we ordered a few other dishes as well.

To start we ordered the shishito peppers which were grilled and served with a yuzu salt and some lime.

Shishito Peppers

Next we had the hirata chicken wings with black pepper sauce. These may have been the crispiest wings I have ever had. They actually made a loud crackling sound when bitten into. The pepper sauce was spicy but not overkill and a sweet glaze also helped to tone down the heat. There are only 3 pieces per order so you may need more!

Chicken Wings

The pork buns, as I described before, were simply perfection. Ippudo serves all their varieties of buns with a signature spicy bun sauce.

Pork Buns

Close up

Lastly, One cannot eat at Ippudo without having a ramen dish. I ordered the akamaru modern which was the original silky “Tonkotsu” (pork) soup noodles topped with Ippudo’s secret “Umami Dama” miso paste, pork chashu, cabage, sesame kikurage mushrooms, scallions, and fragrant garlic oil. The broth was incredibly light but the flavors were so complex and delicious I had both the chopsticks and soup spoon going simultaneously. A few slices of pork added some super tender protein and a little richness.

Ramen

Ippudo is an incredibly satisfying restaurant that is low key enough for an anytime meal but also nice enough for a date. I would recommend to go at off times and with enough time afterwards to enjoy the inevitable food coma.

This cool piece of art was made entirely of dangling sequins.

Filed Under: Date Spot, EPIC PICKS 6 Comments
15
Apr

Fatty Crab – NYC

by ccwynne812   {9:37 pm}

FATTY CRAB – NYC

643 Hudson Street (bet. Horatio and Gansevoort) New York, NY 10014

Date dined: 4.13.12

Rating: 6.7

On a Friday evening after seeing a comedy show uptown right after work, a few friends and I wanted a low key dinner somewhere that wouldn’t make us wait two hours without a reservation. Fatty Crab has been around for a couple years now and was the first really well known restaurant serving Malaysian inspired food in NYC. It currently has two locations in Manhattan and now one in St. John as well. The West Village location is tiny with just a handful tables inside and, in good weather, a few more outside as well.

We started with some of their signature snacks. The green mango and papaya salad which is a hai-style pounded salad with chili, lime and peanut. This salad is both refreshing and spicy at the same time so each time you go back for another bite your mouth is momentarily cooled by the fruit and then hit with the aftereffect of the chili.

Green Mango & Papaya Salad

We also began with some if their their tea sandwiches which change on occasion. The combination of the evening was hand pulled lamb shoulder, tofu aioli and salted chilis. Though the tiny sandwichs look like they might have come out of a third graders lunchbox they certainly pack a more exotic punch. The lamb was gamey with the aioli acting as luke a healthier version of mayo and the chilies were a bit tangy. I would be happily surprised if someone packed this for my lunch.

Tea Sandwiches

Next were the pork buns. These are a must order if you eat at Fatty Crab since they are known as some of the top in the city. Pillowy buns filled with meaty pork belly topped with a sweet sauce and a cilantro and red onion salad. The fresh cilantro cuts through the intensely rich pork.

Pork Buns

All Dressed Up

The jalan alor chicken wings were roasted and glazed in kecap manis which is an Indonesian soy sauce sweetened with palm sugar, chili and fennel.

Jalan Alor Wings

We also had the mini beef and pork burgers with sambal aioli, pickles and lettuce. These little guys also pack a pretty big punch so make sure you have a nice refreshing cocktail close by.

Spicy Burgers

The Chili Crab is one of Fatty Crab’s signature dishes but they barely even describe it on the menu. The large Dungeness crab is broken down into a few pieces which helps somewhat but be prepared to get your hands dirty because the crab is doused in a deliciously thick sauce that is probably made of 50 ingredients. Thankfully the dish comes with a few thick chunks of buttery toast to sop up the incredible sauce which is peanutty, spicy and complex.

Chili Crab

To end the meal the waiter brought over a few small pieces of cake that don’t really look like much of anything at all but when you pick it up it is much heavier than it appears. The thick cake is coconutty and gooey – a nice little treat with teh check.

Coconut Cake

Fatty Crab is a great restaurant for a casual meal anytime to enjoy bold and different flavors.

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14
Apr

Deep Blue – JFK Airport

by ccwynne812   {10:26 am}

DEEP BLUE – JFK AIRPORT NEW YORK

Terminal 5, JFK Airport Access Road  New York, NY 10010

Date dined: 3.21.12

Rating: 6.0

It can be quite a challenge to find a decent meal while traveling. I often end up bringing a protein bar or some other lovely unperishable treat so as to avoid the inevitable gummy airport sandwich. Some of the larger hub airports have started taking a hint and are realizing that travelers will in fact take the time to sit down and enjoy some good food if they know its there.

If you find yourself in Terminal 5 at JFK airport in New York, Deep Blue is your best bet for a solid meal. Deep Blue was ranked first on the list by Food and Wine Magazine of best airport dining in the US. It has a chef formerly of Buddakan in Manhattan, décor that actually somewhat resembles restauranteur Stephen Starr’s style and a menu of fresh sushi and other Japanese dishes. After a long week we used it as our meeting place to have a cocktail and a snack before our flight.

By the time I got there, one of our friends who prefers arriving to the airport extremely early, had already had about 4 courses and so he was able to recommend some of his favorites. To start I had the yellowtail salad which was basically yellowtail sashimi in a ponzu sauce with a few strips of greens on top. It was actually quite delicious. The fish was fresh and melt in your mouth buttery with the tangy, salty ponzu.

Yellowtail Salad

I traded a slice of my salad for a piece of the crispy rice with spicy tuna. The rice was pressed thinly against a piece of nori and then fried to create a warm crispy cracker for the spicy tuna. Worth it.

Crispy Rice

On the side we had some grilled vegetables which were glazed with a little sweet sauce like an eel sauce.

Grilled Vegetables

Finally I shared a few of their signature rolls and a hand roll as my main course. The hand roll was bright fresh uni accompanied by a wedge of avocado, grapefruit and seasoned with a shizo leaf. A winning combination.

Sushi

A meal at Deep Blue along with a dirty martini or two definitely makes for a more enjoyable flight. Bon voyage!

Flying Partner

Filed Under: Drinks, Travel Tags: , , , 6 Comments
04
Apr

Kenichi – Aspen

by ccwynne812   {1:06 am}

KENICHI – ASPEN

533 E. Hopkins Ave, Aspen, CO 81611

Date dined: 3.23.12

Rating: 7.3

View of the city at night

Kenichi is a contemporary Asian restaurant in the heart of tiny Aspen. They currently have four locations around the country but have been a mainstay in Colorado since 1991. With fresh seafood flown in daily the menu boasts a variety of sashimi and creative rolls as well as composed dishes created by executive chef Ed Schmidt.

Kenichi also offers a variety of dining experiences. In addition to sitting in the sceney main dining room you have the option to enjoy an omakase meal at the sushi bar courtesy of sushi master Kiyomi Sano or enjoy the privacy of the Tatami room with a group of friends which was what we decided to do. One of the benefits of the tatami room is that you have the ability to customize your own playlist by hooking your ipod up to the sound system. Always a bonus.

With a group of hungry boys we needed to order big. Here are most of the dishes we had.

Grilled shishito peppers. Average. These really had no seasoning and were pretty dry. Good thing we also had edamame with sea salt.

Shishito Peppers

The yellowtail collar broiled and glazed in a soy mirin reduction was incredibly tender and flavorful though the presentation was sloppy. When we told the waiter we were interested in ordering one he literally leapt up and ran to the kitchen as he said they tend to run out quickly.

Yellowtail Collar

The dynamite shrimp is our host’s favorite dish which he orders religiously every time he goes to Kenichi. Sometimes a second order is necessary (this time we had 3). This is tempura fried tiger shrimp with masago, a special aioli and Kenichi teriyaki sauce. The tender shrimp is a little crispy and a little spicy- a great combination.

Dynamite Shrimp

The blackened Hawiian ahi tuna in cajun spices was our waiter’s top recommendation. It is served very rare and sliced on top of avocado mixed with grain mustard. I thought this dish was fine and would satisfy any tuna lover – but a tuna lover I am not so I found it a bit bland despite the grill seasoning.

Blackened Tuna

The miso glazed cod is usually a staple order. The fish was marinated for 72 hours in miso and broiled so that it was cooked through all the way and flaked into tender bite sized pieces.

Miso Glazed Cod

The chicken skewers were ordered for our one non-fish eating friend (the horror!).

Chicken Skewers

The ton gyoza was a really delightful dish of dumplings. Filled with broken arrow ranch wild boar these giant pot stickers were pan seared with dried cherry nimono and served with a salty dipping broth. Some of the best and most original pot stickers I have had.

Ton Gyoza

Next was the yellowtail serrano which I thankfully split with just one other person because it was so delicious. A delicate dish of evenly sliced yellowtail in a pool of tangy basil vinaigrette and spicy serrano peppers. Melt in your mouth.

Yellowtail Serrano

I also shared a plate of fresh sashimi and sushi.

Yellowtail, Uni, Salmon

Down at the other end of the table another two split the tuna tartare which was mixed with avocado and seasoned with sesame.

Tuna Tartare

For the table we ordered a bunch of rolls to share but the one to note was the Blake roll – a combination of tempura shrimp, cucumber and avocado rolled inside out and topped with spicy tuna and a dash of eel sauce.

Assorted Rolls

Whether you are in Aspen enjoying the incredible skiing in the winter and spring or the fresh air and greenery of the mountains in the summer and fall Kenichi is always the go-to for fresh and creative Japanese.

Our waiter serving sake shots

 

Also check out this post on www.Dwellable.com

Filed Under: Date Spot, Drinks, Groups, Travel Tags: , , , 2 Comments