18
Sep

Le Comptoir – Marrakech

by ccwynne812   {12:14 am}

LE COMPTOIR – MARRAKECH, MOROCCO

Avenue Echouhada  Marrakesh 40000, Morocco

Rating: 6.5

Outside La Mamounia

Nightlife in Marrakech is interesting because as a Muslim city there is not much public drinking. The main square and souks are entirely dry so you need to know the right places to go for a good meal or drinks and entertainment. The biggest nightclub, Pasha, is actually located outside the walls of the medina and attracts up to 600 people in a night.

We started our evening with some cocktails at La Mamounia which is the most famous hotel in Marrakech. La Mamounia has been open since 1923 and is still to this day one of the most oppulent and elegant places I have ever seen. Le bar Churchill is one of Mamounia’s five bars on the property and was named after its most famous guest, Winston Churchill. The maintain the original decor which they describe as “Jazzy 1930’s”. This means a sexy mix of tufted red leather benches walls, leopard print armchairs, a grand piano and photos of famous jazz musicians lining the walls.

Churchill Bar Snacks

The cocktails are a bit pricey but the experience is worth it despite the fact that you do not feel at all like you are in Morocco. After a couple of martinis, little snacks and signature cocktail (an enormous fishbowl-sized snifter of a fruity cocktail) we decided to make our way to dinner.

Signature Cocktail

Le Comptoir was highly recommended as one of the best places to go for dinner and entertainment. The food is good and the entertainment is fabulous. Every hour or so a group of belly dancers comes out and weaves their way through the tables engaging everyone who is eating and drinking. It is a more modern establishment that serves traditional food which is quite good but didn’t quite stack up to our previous night’s meal.

Mamma Belly Dancer

We started off with the salads. I had no idea what this might be but it turned out to be a stacked tray of plates with a variety of different creations. We had a carrot salad with cumin, a tomato salad (like a bruschetta), a black olive tapenade and a sweet sticky fig compote covered in honey among them. An interesting way to sample many flavors.

Moroccan Salads

We also decided to have another pastilla since we had been craving one from the night before. Le Comptoir has a chicken pastilla that was good but nowhere near as flavorful as the pigeon version.

Chicken Pastilla

For our main course we decided to keep with the lamb tradition and again ordered the lamb shoulder. This time we got about four times as much lamb as the night before served on a giant plate surrounded by vegetables and some of the best potatoes ever.

Lamb Shoulder with Vegetables

Because we did not want to limit ourselves to just having lamb, we also opted for a seafood tagine. This was a combination of mussels and calamari seasoned with saffron – reminiscent of a paella when paired with couscous.

Seafood Tagine

After dinner, if you want some fresh air you can make your way out to the back garden to claim a small table surrounded by tuffets where you can sit and enjoy another cocktail or mint tea and some hookah. This might have been the only meal where we skipped dessert.

Back Garden

Le Comptoir is a must for a night out in Marrakech.

VIP Belly Dancing Lessons

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14
Sep

Al Fassia – Marrakech

by ccwynne812   {7:10 pm}
AL FASSIA – MARRAKECH, MOROCCO
 
55, boulevard Zerktouni – Résidence Tayeb 1er Marrakech

Rating: 9.2

Photo courtesy of: http://www.mustofmorocco.com/en/restaurants-marocains.htm

I was admittedly quite surprised at how progressive Morocco is in their treatment and views of women. There were many female-run businesses such as Berber communes for women who make special crafts such as argon oil or woven kilim rugs as and sell them to sustain themselves. These women either were never married or are divorced looking to remarry. The vast majority of people living in morocco are Muslim but women have complete freedom in how they choose to dress. Most women are still completely covered head-to-toe but many women in the younger generation have adopted more modern styles.

The first restaurant that we went to for dinner was universally recommended by everyone we had surveyed and the food did not disappoint. Al Fassia is run by a collective of women who do everything from the cooking to the management of the restaurant.

Women in the Open Kitchen

We started the meal with two dishes. The first was an assorment of small pastries full of vegetables and meats. Moroccans love to cook with a mix of sweet and savory so you really don’t know what you are going to get.

Mixed Moroccan Bites

The next dish was by far the best traditional dish we had the entire trip and it is a perfect example of mixing sweet and savory. Pastilla is a dish that is traditionally made for special occasions such as weddings and baptisms. It is made with either chicken or pigeon wrapped in a phyllo pastry and then dusted with powdered sugar and cinnamon. As a New Yorker the image of eating a pigeon can be a bit scary but the flavor the fowl is truly unparalleled. Anyone visiting Morocco must have a pastilla.

Pigeon Pastilla

The other dish that came highly recommended was the lamb shoulder for two. This dish was beyond tender and the juices from meat created a thick glaze and locked in all the flavor. There was absolutely nothing left on the plate.

Lamb Shoulder

We also shared a traditional chicken tagine which is often prepared with preserved lemons and olives. The style of tagine cooking also truly seals the flavors and juices into whatever is placed inside it-  an earthen pressure-cooker of sorts.

Chicken Tagine with Preserved Lemons and Olives

On the side we ordered a Berber tagine which essentially means a vegetarian tagine. This is normally served on top of a neatly formed pile of couscous.

Berber Tagine

For dessert (still on vacation…) we had a traditional dish which is like a giant crispy crepe topped with nuts. The pastry is broken into pieces and served and then a sweet creamy sauce is poured over the top. The best way I could describe this sauce (at the risk of insulting the chefs…) is sweetened cereal milk. Absolutely delicious and not too much at the end of a pretty heavy meal.

The exchange rate definitely worked in our favor and this incredible feast ended up being one of the most affordable of our trip as well.

I am listing Al Fassia on my Epic Picks list for the pastilla and lamb shoulder dishes.

Photo courtesy of: http://www.cntraveller.com/recommended/food/wheres-medina-restaurants-in-marrakech

 

 

 

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13
Sep

Villa des Orangers

by ccwynne812   {9:37 pm}

VILLA DES ORANGERS – MARRAKECH

6, Rue Sidi Mimoun –Place Ben Tachfine 40000 Marrakech

Rating: 9.0

 

We were met in Marrakech with a sweltering dry heat that was bearable until the instant that skin touched skin when you would break out into a sweat. After the first two days it cooled to a more pleasant temperature of a mere 105 degrees farenheit. We immediately understood why tourist season begins in mid-september.  

After driving a few hours, though it seemed like days, out of the endless sea of sand arose a magical oasis which was the Medina of Marrakech.

What is immediately apparent about Marrakech is that it is a walled city. But it is not just the outer walls of the medina but rather inside those walls are thousands of tiny clay and stone lined streets that block outsiders from seeing behind them. It is these walls that hide all the secrets of Marrakech. Our guide was fantastic (Mustafa from the Mamounia) and with his guidance we were able to access many so many things that you simply would not know to look for. A secret bazaar of antique furniture and wares, a local bakery where all the townspeople bring their bread dough to be baked in a giant oven and long staircase at the bottom of which a man tended a coal fire which served to heat the surrounding Hammams (the structure for the Moroccan bathing ritual).

The city is full of boutique hotels ranging from 4 to 20 rooms called riads. Many of the riads are converted townhouses of wealthy families which now are mini oases hiding behind unassuming doors in the rustic city. Villa des Orangers is a charming and gorgeous little riad with just 19 rooms located in the Medina. It is truly a miniature paradise. Between the overall beauty of the space and the impeccable service, it is easy to see how this little gem has earned the prestigious title of becoming a Relais & Châteaux hotel.

We sat down in the quiet garden for our first meal in Morocco.To start I had the duck carpaccio with green beans. The duck was lightly cured and the green beans were tender in a balsamic reduction. (Unfortunately my photo didn’t totally make it)

Duck Carpaccio

THEPICUIST & Alex

Next I had a salad with white anchovies and other vegetables. This was perfectly light and refreshing in the heat.

 

White Anchovy Salad

Another option which proved to pop up on menus everywhere was the club sandwich. Served with egg, this was a delicious play on the classic sandwich.

Club Sandwich

We finished off with a decadent dessert. It is vacation after all. Morocco has a large amount of fig trees so we knew they would be fresh.  The ripe figs were almost carmelized in their own sugars and were served with a sweet vanilla bean custard in a meringue cup.

Figs & Vanilla Custard

Although we were staying in the riad, we ventured outside for all of our dinners. However, the Villa des Orangers is a wonderful place to have a very romatic dinner by the pool. Each night the hotel sets up about 10 tables for diners to enjoy the scenery. I would highly recommend visiting Villa des Orangers for lunch or dinner on your trip to Morocco.

Photo courtesy of: http://www.lawrenceofmorocco.com/accommodation/villa-des-orangers-0?page=0%2C1

If you cannot make it for a full meal, there is always the option of having a cocktail by the pool where they will serve you a refreshing beverage along with some small hors hors d’oeuvres and spiced nuts to nibble.

Photo courtesy of: http://www.boutiquesouk.com/travel_marrakech/palace_hotels/villa_des_orangers.aspx

Small Bites

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13
Sep

15 East – NYC

by ccwynne812   {8:23 pm}
15 EAST – NYC

15 East 15th Street  New York, NY 10003

Rating: 9.3

What makes you hungrier than watching a bunch of emaciated models strut their stuff (or lack thereof) during New York fashion week? Not much…

After approximately 90 intense seconds of haute couture at the Marc Jacobs fashion show on Monday night,  my friends and I had really worked up an appetite. Conveniently, the show is held annually at the 69th Regiment Armory which is right near Union Square, the home of 15 East, one of the best sushi restaurants in NYC. We decided to stop in for a quick bite.

The restaurant features very sparse and simple Japanese décor. All of their ceramic-ware is created by a local artist but their ingredients are flown in from around the world.

We began with a very fitting, model- sized amuse bouche which a cube of squash topped with a piece of pistachio.  While it would be nice to be full after such a lavish treat, we decided to continue on with a few more items.

Amuse Bouche

Next was the appetizer course. I had what was probably the best bargain on the menu- a bowl of hand rolled and hand cut soba noodles in a light broth topped with three kinds of caviar. For $15 this delicious noodle bowl with Uni, salmon roe and black caviar was definitely worth it.

Cold Soba with Caviar

Also delicious options to start are the homemade silken tofu and the kobe beef tartare with pickled daikon, quail egg, gochujang and honey.

Kobe Tartare

We also had a few pieces of sushi which was excellent. I had Tasmanian King salmon, grilled eel, Hamachi, sweet shrimp and the dessert of all sushis – Uni from Santa Barbara.

Nigiri

15 East is a great restaurant that is very sophisticated without being pretentious and conveniently located in the heart of the city. It is perfect for a few pieces of sushi at the sushi bar or a full Omakase menu on a special occasion.

Marc Jacobs Spring 2013
 
 
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17
Aug

Neta – NYC

by ccwynne812   {6:41 pm}
NETA – NYC

61 W. 8th St., nr. Sixth Ave. New York, NY 10011  212-505-2610

Rating: 8.9　

In the Kitchen

Neta is one of the newer and highly anticipated additions to the haute Japanese scene in NYC. I was expecting understated, but we actually walked directly by the restaurant which is hidden by its camoflaged facade amidst divey bars, a nail salon and a recording studio on 8th street. Inside, the unassuming spot is a even more austere, with bare walls and white ceiling lighting, it has just a few tables around the perimeter of the space with the focus of the room being a long center dining table right on top of the kitchen. The focus here is very clearly the cuisine. And the name actually says it all – “Neta” translates to “fresh ingredient” in Japanese.

Nik Kim and Jimmy Lau are the chefs at Neta who both hail from the reigning queen of Japanese restaurants, Masa. Kim worked under Masa Takayama himself in Los Angeles and then became the head chef at Masa when the restaurant opened in New York in 2004. Lau hails from Bar Masa which is a spinoff located in the ritzy Time Warner Center. Thankfully, Kim and Lau have brought their expertise to a place where the pricetag does not reflect the real quality of the menu.

Inside it was packed. All of the tables were full and people were waiting in the foyer in hopes that someone didn’t fill their reservation. We had a nice table for 4 in the front. The service was very attentive and we actually had about 3 people waiting on us. This was wonderful on one hand because our glasses were always full but on the other, they actually forgot to bring one of our dishes which we did not notice until after our meal.

The food itself is really excellent and an art form. Each dish was unique and original. Even the gari (ginger) was perfection. Tender, uniformly sweet and tangy and the ideal palate cleanser. Rather than doing the Omakase we decided to order a selection of small dishes to share with a few pieces of sushi to top it all off.

Our first dish was finely sliced Tai draped over ribbons of bitter greens dressed in a ponzu broth and decorated with tiny disks of summer truffle. The bold flavors of this dish really popped in your mouth.

Tai with Yuzu and Summer Truffle

Next we had the grilled whole scallop which was served in its own shell. The perfectly cooked chunks of shellfish were topped with generous servings of uni and dressed in a light broth which was a garlic and soy butter that had an amazingly subtle yet rich flavor. Full of Umami. Yes, I did pick up the shell and drink the sauce. Discretely of course.

Scallop with Uni and Soy Butter

Next were the duck rolls with fois gras, crispy skin and grilled scallion in a cucumber cup. What was amazing to me was that someone had clearly spent a significant amount of time hollowing out and drying the cucumber so that it was dry enough to hold the duck without making it soggy. The strip of fois gras added another layer of richness to this already rich duck. This was like a top notch peking duck.

Duck with Fois Gras

We were then served my favorite dish which was incredibly rich and full of deep subtle flavor. The uni porridge was unlike anything I have had before. This was a rice base dish that was turned into a sort of risotto with tons of fresh, warm, creamy uni and topped with summer truffle. I did not share.

Uni Porridge

After the porridge came the atlantic salmon which was a play on a spicy salmon roll only it came piled on top if a brick of crispy rice and garnished with bonito flakes. Rather than getting soggy after being placed on the table, the rice actually became crispier as it sat because it was served on a piping hot cast iron skillet.

Salmon

The duck rice was prepared in a similar fashion and was the one dish where I almost felt like I had ordered the same thing twice. The flavor was a bit too similar to the cucumber dish in my opinion although really delicious on its own.

Duck Rice

Finally, as is tradition, we were served our sushi last. Each tiny, bite sized piece had rice that was the right temperature and texture and all the nori on the rolls was crisp.

Nigiri

The Neta roll is their signature toro and scallion roll. Simple and fresh.

Neta Roll

Our last taste was a trio of frozen delicacies. A tiny martini glass of refreshing grapefruit granita with shizo leaf, tangy-sweet yuzu ice cream and creamy-rich truffle ice cream, all accompanied by four miniature wooden spoons.

Dessert

Neta must be added to your list, whether for a special occasion or just for a splurge.

　

 

　

　

　

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16
Aug

Le Bilboquet – NYC

by ccwynne812   {8:29 pm}
LE BILBOQUET – NYC
 
25 East 63rd Street  New York, NY 10065

Rating: 6.7

Maître D'

Bilboquet is an Upper East Side staple whether it is for a casual Sunday night meal at one of the tiny crammed together tables or boozy brunch with lots or rosé and loud music. This tiny French bistro does not have a shortage of Birkin bags, giant sunglasses, foreign accents and miniature pets tied to the leg of a chair but it is actually pretty casual. There is usually a wait for a table no matter what time of day or evening you go. My favorite part of the warmly lit little boutique spot is the constant rotation of fantastic artwork on the walls. Usually one or two pieces can cover the entire space which is instantly transformed by whatever is there. In the summer, the seating is almost doubled by the addition of a couple outdoor tables.

Recently NYC had a slight scare when Bilboquet announced that they would be shutting their doors forever. Thankfully their closing was “postponed” and we don’t really know that will be happening, if ever.

They are known for a few dishes but most notably the Cajun chicken which is served in a bath of sinfully buttery sauce. Other favorites include the smoked salmon and guacamole and the moules frites which is a giant pot of steaming mussels and heaping plate of fries.

Early in the summer I travelled up town for a casual Sunday dinner with my brother to catch up before the summer rush of weekends away.

We ordered just 3 dishes accompanied by a lovely chilled glass of rosé to kick off the arrival of nice weather.

The crab salad is actually an incredibly good deal. The shear amount of crab in the salad is enough to be a whole meal on its own. This delicious dish will only set you back a mere $14.

Crab with Avocado

To continue the seafood trend we also ordered the salmon tartare which comes with simple white toast triangles. Again, this dish is better for sharing because trying to take it on alone is a bit much. The rich salmon cannot possibly be consumed by just one person.

Salmon Tartare

And of course we ordered the famed Cajun chicken.  Between the buttery sauce and the french fries what might have been a healthy dish becomes incredibly indulgent. This dish must be ordered.

Half Portion of Cajun Chicken

Bilboquet is a cozy little restaurant that is wonderful for grabbing dinner with friends but always be prepared for a bit of a wait, which in the winter could potentially be a bit chilly.
Filed Under: Brunch, Date Spot, Groups, Outdoor Seating Tags: , , Leave a comment
15
Aug

Bagatelle – NYC

by ccwynne812   {6:01 pm}
BISTRO BAGATELLE -NYC

One Little West 12th Street, New York, NY 10014

Rating: 6.5

I am of the belief that if something is worth doing, it’s worth doing right. Ok so I had a slightly self-indulgent birthday party this year and celebrated at Bagatelle NYC. One of the many things that New York does really well is brunch. Especially boozy brunch. Bagatelle’s Saturday brunch party is one of the best in the city and in their new location in the center of the Meatpacking district, they really kill it. The space is beautifully renovated and is entirely white and airy feeling until 3pm on Saturday when they draw the navy blue velvet curtains closed over the floor-to-ceiling windows blacking out the entire room.

Many people will go without even ordering any food because all you really need is a cocktail in hand, but it actually happens to be pretty decent bistro fare. Burgers, tartare and way too many frites for consumption, the food is the perfect complement to bottles of flowing rose and champagne. We opted for a full meal in addition to our bubbly and rose.

Probably the most popular dish on our table was the bistro burger. This rich burger definitely has a high fat content and grilled to a nice medium rare is juicy and tender. The buttery bun absorbs the juice without becoming soggy or fallying apart. All good credentials for a burger.

Bistro Burger

Among the other dishes we ordered there was a tuna tartare that came in a a perfect ring on the plate atop avocado. A very French way to serve Tartare.

Tuna Tartare

We also had an eggplant dish that was a delicious caprese style salad of marinated eggplant layered between slices of mozzarella.

Eggplant & Mozzarella

As one might expect of a any French brunch menu, of course there was croque madame which is a pretty heavy dish to begin with, and then served with yet more potatoes. It was crispy on the outside and creamy inside from the bechamel sauce.

Croque Madame

If you enjoy blasting music, sparklers, the occasional celebrity and ladies in skimpy costumes midday on a Saturday then Bagatelle is the place for you. I am also adding to my EPIC picks for best brunch parties.

Filed Under: Brunch, EPIC PICKS, Groups Tags: , , , , 1 Comment
14
Aug

Perla – NYC

by ccwynne812   {7:04 pm}

PERLA – NYC

24 Minetta Lane (nr. Sixth Ave.) New York, NY 10012

Rating: 7.3

Photo courtesy of: http://www.glenwoodnyc.com/manhattan-living/perla-nyc-restaurant/

Perla is a welcoming little spot on a tiny hidden street in Greenwich Village that features rustic Italian food has been getting a LOT of hype since its opening in the spring. It is related to the very popular group of restaurants headed up by Gabriel Stulman which includes Fedora, Jeffrey’s Grocery and Joseph Leonard. The space is long and narrow with brick walls and dark wood furniture and a nice warm vibe upon entering with the only natural lighting coming from the window at the front which opens completely in warm weather.

One night several weeks ago, I was fortunate enough to be invited to dinner at Perla by a friend who was entertaining some clients. With a big group we were able to order many of the items on the menu and sample all of them. While overall the meal was very solid, some dishes were far better than others and I think that dining really well here comes down to ordering properly. That said, I will definitely return and have also recommend Perla to friends.

Perla decided to create their own signature potato chip called chips all’Amatriciana that are served upon arrival. These chips are thinly sliced and dusted with a mixture of spices including garlic, chili flakes, some dehydrated tomato, guanciale and topped with a nice coating of freshly grated Pecorino Romano.

Potato Chips

The chips just made us hungry for more so we were thrilled when a couple big platters of Island Creek oysters hit the table.

Island Creek Oysters

The steak tartare was interesting in that they went extremely light on the seasoning. You could really taste the fresh meat rather than just capers or mustard or salt. Topped with a tiny quail egg this dish tasted almost creamy.

Steak Tartare

We also had the crispy fried soft shell crab to start which was quite good from what I could tell as I only managed to snag a bit of a leg. Of course this is one of their seasonal dishes as soft shell crabs are really only available in the spring.

Crispy Soft Shell Crab

Next were the famed fois gras “peanut butter and jelly” sandwiches. As amazing as these sounded I was a bit disappointed with the product. Slightly bland and way too much bread for the amount of filling, I think they could have been a bit more generous with the main ingredient.

"Peanut Butter & Jelly"

The pasta course consisted of 3 dishes. The cavatelli with duck ragu and fois gras had a deep rich flavor and the fresh pasta had a nice bite to it.

Cavatelli with Duck

We also had black tagliatelle with peakytoe crab and cubanello peppers which was just a tiny bit spicy. I think it is risky to make a crab dish too spicy because it has such a delicate flavor but this one was nicely done.

Tagliatelle with Crab

The gnocchi with spicy tomato sauce and ricotta was very light and delicate. The sauce was exactly right consistency and stuck to each piece of fluffy potato pasta. Sadly fo me the dish was practically demolished before I even had a chance to snap a photo so you’ll just have to check it out for yourself.

One of the entrees that we had was a special striped bass that came highly recommended. I have to say this was very disappointing and was actually incredibly bland. Luckily it is not part of their permanent menu.

Striped Bass

My main course was skate wing with artichokes and black truffle. I cringe whenever I get a dish that is served with artichokes that taste like they came out of a jar but these tender  little bites definitely never made it anywhere close to a canning plant. The skate was seared to perfection and was golden brown and crispy on top and succulent on the inside. To make the rich fish even more special it was topped with shaved black truffle which added a whole new element.

Skate

Perla is a must-try and I think it will become an even more difficult reservation to get come fall…which is hard to believe because at the moment you will likely be offered a choice of 5:30 or 10:30pm. Good luck!

Photo courtesy of: http://www.nycgo.com/venues/perla

 

Filed Under: Date Spot, Drinks, Groups Tags: , , , Leave a comment
07
Aug

Silk Rd Tavern – NYC

by ccwynne812   {7:56 pm}

SILK RD TAVERN- NYC

46 West 22nd Street  New York, NY 10010

Rating: 6.0

Photo courtesy of: http://www.blackbookmag.com

 

Silk Rd Tavern just opened a few weeks ago and after reading a bunch a reviews on it I was excited to make a reservation. I think they were probably still working out some of the kinks because the service while friendly, was overall pretty questionable. First of all, while the entire restaurant was basically empty, save one table, we were made to wait to be seated for nearly an hour. That is just plain illogical.

The space itself is the old Allegretti space which is located in sort a no man’s land in Chelsea/Flatiron. Despite this flaw the area is up-and-coming and certainly convenient to get to. I decided to organize a casual after work dinner one evening with a small group of friends to check out the new spot.

Executive Chef Leo Forneas’ experience began his culinary education harvesting fresh produce in his grandparents’ garden in the Philippines. His formal education ranges from Asian to Swedish with traditional French training and worked as Sous Chef at Jean Georges’ 66 Restaurant.

Once we were seated at our nice front corner table and we were introduced to our waiter, things immediately improved.

The heirloom tomato salad was fresh and flavorful. The tomatoes were juicy and the basil puree made its way onto every bite of tomato. The burata was pretty good but erred on the side of firm rather than very creamy. What made the salad more interesting was the pursulane – a funny small leafy green. When I looked up the exact description on Wikipedia, one phrase used to describe it was “weed it or eat it” – so basically a gourmet weed…opent to interpretation. It really did look like a garden.

Heirloom Tomatoes & Burrata

We also had a wild mushroom salad which was served with a truffle vinaigrette and spicy ginger goat cheese.
The salad smelled like intense truffle when placed on the table and was also mixed with some of my favorite deep purple lettuces.

Truffle Mushrom & Goat Cheese

The big eye tuna tartar was nicely executed with an uni vinaigrette that was creamy and added a little je ne sais quoi to the dish. The fish itself was chopped in a beautiful brunoise accented by an even more finely chopped brunoise of asian pear (which tey called Asian celery).

Tuna Tartare

I had read a lot about the everything duck egg roll which is basically stuffed with as much duck as possible. This was pretty good and was quite rich given that one of the main ingredients is fois gras. It was also served with a spicy apricot mustard to dip in and cut some of the richness.

Everything Duck Roll

The tavern mac & cheese was a little bit strange. While I can appreciate the fact that the chef was trying to be creative here, Korean rice cakes are neither crispy nor tender but rather quite chewy when baked in a cheese sauce. I suppose if you can appreciate that texture then you would like this dish because the Vermont cheddar sauce was definitely flavorful.

Mac & Cheese

I was really looking forward to this pot pie being a huge fan of Fatty Crab’s signature chili crab dish and was hoping it would be a delicious way to more easily access the crabmeat and not make a giant mess. The dish was not quite as I had expected and ended up having a strikingly similar texture to campbells chunky soup. While that was a childhood favorite I am not sure I want to be ordering that in a restaurant for $32.

Chili Crab Pot Pie

Another entrée we ordered the special fried chicken with chili biscuits. This was really delicious and should be added to the full menu. The crispy chicken was served with a sticky-sweet dipping sauce and the spicy warm biscuits were a perfect complement.

Fried Chicken & Biscuits

Lastly we ordered a side of crispy eggplant fries which were tasty but a bit greasy.

Eggplant Fries

I don’t think the dessert menu has actually been published yet but they were so kind to bring us a lavish assorment of treats to end our meal. Perhaps to make up for the fact that we had waited so long to be seated.

First was the vanilla bean panna cotta which was topped with crispy coconut.

Panna Cotta

Then we were served orange popsicles on ice which were much appreciated on a sticky summer night.

Orange Popsicles

We also received an interpretation of a strawberry shortcake that was ok but layers were almost like plain white toast.

Strawberry Shortcake

Lastly we had warm cinnamon sugar dusted doughnuts with an incredible yuzu dipping cream. A very tasty take on the doughnut trend.

Doughnuts

Silk Rd Tavern is definitely worth checking out if you happen to be in the Flatiron or Chelsea area.

 

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17
Jul

Cómodo – NYC

by ccwynne812   {10:57 pm}

COMODO – NYC

58 MacDougal St. (nr. Houston St) New York, NY 10012

Last night marked the opening friends and family night for Cómodo restaurant in Soho. I was particularly excited about this opening not only because of the interesting background of how the restaurant got its start but also because I am childhood friends with two of the restaurant’s main contributors. Friends and family is always the time when a restaurant gets to test out their menu to make sure everything is running smoothly before opening its doors to the general public, so last night the cozy space was packed with excited supporters.

Cómodo occupies a rustic and casual little space with bay windows at the front and an open kitchen. With a concept of new yet homestyle interpretations of Latin American cuisine and a warm ambiance of long communal tables with some smaller more private tables all surrounded by brick walls, it certainly delivers on its name which translates to “comfortable.”

The restaurant’s chef Felipe and Tamy Donnelly got their start in an unusual way. They never actually intended to open a full fledged restaurant but their passion for cooking and entertaining led them in that direction. They began by having small dinner parties in their own apartment for friends where the agreement was that Felipe would cook if their guests brought wine and Tamy would write about the experience. As word got out about their fabulous dinner events through word of mouth and other food blogs Felipe and Tamy’s home became an underground supper club. When they were suddenly shut down for being unlicensed to serve the public they had to find an alternative. They decided to open Worth Kitchen where they would serve 40-50 people on a given night and soon that turned into the idea of Cómodo.

Almost ready to go!

I was lucky enough to be seated by a big bay window in front with some friends to enjoy both a full view of the interior as well as a nice breeze from outside.

We were served an appetizer of escolar tiradito with uni and a mint yogurt vinaigrette. The simple, fresh dish looked beautiful on the rustic clay plates.

Escolar & Uni

The lamb sliders served on pão de queijo (Brazilian cheese bread) with chipotle cream dipping sauce were the table favorite. The tender little lamb meatballs on chewy, cheesy bread had everyone eyeing nearby plates for any left behind. Not a one in sight.

Lamb Sliders

Our main course was a seared duck breast with a fruity ‘classico’ sauce and a warm quinoa that was laced with gooey mozzarella and diced tomatoes. The meat was nicely cooked with crispy salty skin.

Duck & Quinoa

I am looking forward to sharing many meals at Cómodo and sampling their very tempting and creative menu!

Congratulations Mac and Whitney!

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