Flashback Friday – NYC Restaurant Week Winter 2017

Top left: Appetizer – Vermont Sausage with Hash Brown Cake, Top Right: Frenchie Burger with fries, Bottom: Molten chocolate lava cake

Top left: Appetizer: Butternut Squash, Top Right: Entree: Frenchie Burger, Bottom: Mango & Passion fruit sorbet

Top: Happy hour blueberry mojito, hamachi crudo, skirt steak with fennel salad, molten chocolate lava cake. Bottom: Passion sangria, fried chicken Thigh sliders, Coconut curry, mango fruit bar

Throwback Thursday: Three Day Food and Networking Adventure: Healthy Food Expo/International Restaurant and Foodservice Expo and CoffeeFest

Hello everyone, it’s been a long time since I last posted, I don’t even remember when I wrote something here (that is really bad). I hope this post makes up for not posting since my review of this year’s NYC Winter Restaurant Week.

Over six weeks ago, I have had the privilege to attend my first Healthy Food Expo/International Restaurant and Foodservice Expo and CoffeeFest at the Jacob Javits Center in New York City. This was a three day event and it was the best three days I have had in a long long time. I was honored to meet and learn from empowering chefs and health care professionals. It was so much connecting and reconnecting with people who share the same passion in food and healthy eating. There were food tasting and presentations. I went to 6 presentations that day and they were all amazing and inspiring. For the Healthy Expo I attended the presentation(s) entitled:

FRESH Food Tips for a Sustainable and Healthy Lifestyle, One Meal at a Time by Dr. Robert Graham who is a native New Yorker born and raised in Jackson Heights and now founder of Fresh Medicine an integrative health organization that address the root cause of medicine. FRESH Rx is made up of five components: food, relaxation, exercise, sleep and happiness – a recipe to health. The components are necessary to make the patient healthier. Check out their website and follow their Instagram and Twitter page: freshmednyc.

The Power Of Spices and Their Health Benefits by Dr. Kanchan Koya, Health Coach and founder of Spice Spice Baby which addresses evidence based science behind the health benefits of spices such as curcumin an active ingredient from in tumeric. Her presentation of spices and its health benefits are informative and resourceful. Check out her blog and follow her Instagram page: Chefspicemama and Twitter page: Kkoya.

For the International Restaurant and Foodservice Expo I attended four cooking demos by Chef Marcus Samuelson who made a pasta dish and a very tasty scallop dish while sharing his empowering and inspiring journey to pursuing his passion in the culinary arts. Now I am interested in reading his memoir titled “Yes, Chef: A Memoir” and hopefully one day this summer I can make a pit stop Red Rooster and try his famous fried chicken. Check out his website on his impressive accomplishments and follow him on Instagram and Twitter: marcuscooks.


SCALLOP CRUDO HIBISCUS, MACADAMIA

GARGANELLI SWEET POTATO, AYIB (sorry about the blurry photo, my hands were full)

The next day, I was ecstatic to attend cooking demos by thriving women chefs Anita Lo and Amanda Cohen. In addition, I learned how to make pasta in a food processor by Fabio Viviani and watched a Meatless Monday cooking competition. I enjoyed hearing Anita Lo talk and cook her awesome cauliflower chaat with almonds. Her story was inspiring because she is also a first generation Asian American who is living her passion. Unfortunately I did not make it to one of her initial restaurants Annisa, I was lucky to even win her new cookbook “Solo: A Modern Cookbook for a Party of One” and replicate some of the recipes. Check out her website and follow her on Instagram and Twitter: AnitaLoNYC.


CAULIFLOWER CHAAT WITH ALMONDS – amazing dish and she made look so easy to make no wonder why she is a Michelin Star Chef, Iron Chef Winner against Bobby Flay and a Top Chef Master

Next I stayed to listened to Amanda Cohen’s story behind the ups and downs of starting a vegetarian restaurant and maintaining it. Her persistence, creativity and passion for cooking vegetables is remarkable and I have learned so many ways to utilize a simple vegetable such as a carrot. I have yet to eat at Dirt Candy but all my peers and friends that have eaten there raved about it and told me to eat there. Yes, Dirt Candy is on my bucket list as one of the restaurants to go to this year (God willing). I was impressed how Amanda created her famous and popular dish Carrot Risotto and Carrot Dumplings. She utilizes a lot of science and technique to make this dish high end while utilizing ingredients on a budget. I have tasted this dish and it was amazing. Unfortunately, I failed to get a good clear photo of this beautiful dish. Luckily I won her cookbook “Dirt Candy: A Cookbook” which contains this recipe and I sense a calling to replicate this dish. Check her restaurant’s website and follow the restaurant’s Instagram: dirtcandynyc and Twitter: dirtcandy.

Chef Cohen’s cooking demo was followed by Chef Fabio Viviani’s cooking demo on making fresh fettuccine with roasted pine nuts and basil pesto. He made fresh pasta using a food processor, his method was 4 tablespoons of flour per 1 large egg. His demo made it look so easy as it took about two minutes to create the dough on the food processor. After the dough is made, if the dough is too sticky and wet add more flour and if the dough is too grainy and starchy add a little water. I was so excited of how simple and quick to make fresh pasta that I tried it at home. Luckily I won his cookbook “Fabio’s 30 minute Italian” which contained the recipe of replicating the fresh pasta. I have attempted to make the fresh pasta, but more on that later. I felt that the demo was rushed and quick due to time constraints. In addition, he was also the judge for the next food demo – The Rapid Fire Challenge, among three chefs themed Meatless Monday. The winner wins $1000.

On to the Rapid Fire Challenge the three way battle of the best Meatless Monday dish. The challenge was judged by: Maria Loi, Cookbook Author, Greek Food Ambassador, and Healthy Lifestyle Expert; Peggy Neu, President of The Monday Campaigns ; Gennaro Pecchia, Co-Host of Rolands Food Court at Sirius XM and Chef Fabio Viviani who is also a restaurateur. The challenge started with Chef Patricia Washuta from Orlando, FL who presented the following dish: Impossible Meatless Kefta, which was creative, tasty, healthy, low carb and budget friendly. Check out her audition video of the dish on YouTube.

Impossible Meatless Kefta

The second dish was presented by Chef Heidi Liv Tompkins from Heidi’s Health Kitchen in New York, NY who presented her dish: Mock Tuna Recipe. The dish is gluten free, plant based, organic, paleo and therefore, healthy.

Mock Tuna Recipe (apologies for the blurred photo)

The final dish was presented by Chef Lisa Sereda from Wine Time based in Chico, CA who presented her Walnut “Meat” Stuffed Anaheim Pepper, which was my personal favorite because of its presentation and taste.

Walnut “Meat” Stuffed Anaheim Pepper 

After tough judging from Maria Loi and debates about the origin of food among the judges, the winning dish of the Rapid Fire Challenge was the Mock Tuna by Chef Heidi Liv Tompkins. Congratulations Chef Heidi!

In addition to the amazing talks and demos I have had the privilege to experience, I get to sample various food products from new businesses who are seeking to sell their products in US markets. There were so many amazing new products out there are creative and healthy. It was a honor to be a participant in tasting these products before they go out to the distributor(s).

My favorite savory tastings from the expo were the:

  • Aliments Mello Inc – Smoked Meat Brisket Sandwich – the meat melts like butter in your mouth
  • Synear Shrimp Supreme Dumpling promoted by Walong Marketing – Dumpling is really good; the filling was amazing; this brand does not skimp on the shrimp.
  • Mama’s in the Kitchen Breaded Shrimp was the perfect balance of shrimp with breading. The breading can be purchased online. They also have breading for chicken and fish.
  • Chef Fun Foods seasoned fries using the shake bags: these fries shakened with various flavors. My favorites were BBQ, garlic parmesan and sour cream and onion.
  • BeItalian Meatballs and pecorino in cooked wine – these meatballs were freshly cooked and very authentic. The dish was a collaborative effort organized by Lombardia Fiere.
  • VegeWorld Vegetarian meats from Malaysia and I was impressed by the taste of the products. My favorites were the Vegetarian Lamb, Vege Roasted Chicken and Vege Hawaiian Chicken.
  • Gianni’s Chicken Burgers were awesome chicken burgers made locally in Long Island. Unfortunately I don’t have a picture, but I can testify that I will be ordering these burgers online. In addition, their burgers are sold at local supermarkets in White Plains and Huntington. My personal favorites were Jalapeno Popper Chicken Burgers and Original Chicken Spinach Burger.

My top 5 sweet tastings from the expo were the:

  • Mochidoki Green Tea and Passion Fruit Mochi Ice Cream – great healthy dessert; a perfect end to my savory food tastings. Mochidoki has 12 flavors and some of their products are sold at Turnstyle Underground Market and you can place an order online that includes all 12 flavors.
  • Carubies Decadent Carob Truffles from Heidi’s Health Kitchen is a healthy and tasty truffle. Who knew that these truffle chocolates are plant-based and gluten free? This means that the products are soy free, dairy free, and caffeine free. These truffles can be purchased online on their website. Personally the best buy is their original flavor for $20 which has 20 pieces.
  • Everyday Gourmet Bakery Cookies were so good. Did you know that they are vegan, kosher, non-GMO, and made with whole grains? In addition, they are nutritious with a good amount of protein and minerals such as calcium, magnesium, selenium, zinc, iron and manganese. These cookies can be purchased online and the best buy is the 2 box pack only for $5.
  • Wateke Foods is new company based in Florida who produces various products especially guacamole, acai, frozen fruits and beverages. I only tried the acai which was fresh and good. I have yet to try the guacamole, but based on their high tech technology, the product still looks fresh and I can’t wait to eat with my chips.
  • Pure Crumb is another local product developed by a NYC Fitness Trainer containing less calories and a perfect snack to satisfy a sweet craving. Plus, it’s gluten free and only 150 calories. They come in two flavors: banana bread and chocolate brownie. My favorite was the chocolate brownie. The products are sold online and are currently on sale for $24 for 8 pack and $44 for 16 pack.
  • Earth Effect Frozen Greek Yogurt is a local sustainable product that is healthy. They are a new company in search for partners and manufacturers to support their mission. The frozen yogurt comes in five flavors: tart with dates and pistachios, chocolate with coconut brittle and sliced almonds, Taihitian vanillia with strawberry jam and chocolate, maple and maple pecans and coffee with hazelnut butter and chocolate. I have had tried all five flavors and my favorites were: Taihitian vanillia with strawberry jam and chocolate, coffee with hazelnut butter and chocolate and chocolate with coconut brittle and sliced almonds.

After eating and sampling all the foods at the event, I have had to stay hydrated with drink samples from various companies both non-alcoholic and alcoholic. Below were my favorites:

  1. Figspresso is a plant-based, gluten-free beverage based in Long Island made from dried and roasted figs. This beverage is deceivingly healthy and it would serve as a great alternative for coffee and tea.
  2. Dandy Lion Tea is an organic tea made from dandylions and fruit. They come in two flavors: cherry and peach. It is kosher and organic. Did you know that dandelion is good for digestion and detox? I’ve tasted both flavors and my personal favorite was cherry.
  3. Saratoga Spring Sparkling Water is spring water made locally in Saratoga Springs. The company has been around since 1872!
  4. Cliffton Dry Wine Cider is a vegan, low calorie, low sugar, gluten free and low alcoholic beverage. It is a sparkling wine equivalent to prosecco but made with locally grown apples from the New York’s Finger Lakes Region. This beverage was really good and they’re accessible in some NYC restaurants and Whole Foods.
  5. Senor Sangria is sangria mixed with natural ingredients with either merlot for the red sangria, sauvignon blanc for white sangria and syrah for their new flavor: apple raspberry. I tried all three flavors and they all tasted great, but apple raspberry was my favorite. What’s interesting about their new flavor is that there is no sugar in this sangria making it more healthy.
  6. Brooklyn Crafted Herbal Teas and reTreat Juices are beverages manufactured by Brooklyn Food and Beverage, which is based in Bushwick community in Brooklyn. The herbal teas were pretty good; I have only tried the chrysanthemum and hibiscus herbal flavors. However, the reTreat juices were the standouts for me as the fruits came from places such Thailand. I was excited and enjoyed the mangosteen flavors of these juices. These teas and juices can be found in some local supermarkets.
  7. Brooklyn Crafted Ginger Beer is manufactured by Brooklyn Food and Beverage, which is based in Bushwick community in Brooklyn. The ginger beers were legit meaning is that they are made with real natural ingredients and cane sugar and has the right amount of kick for each level of spice intensity. They can be found in some markets in Brooklyn and used in some restaurants in the city to make cocktails such as the mule.
  8. Kelvin Slush Company is a local organic cocktail mix that is non-GMOs and has no high fructose corn syrup. It is also vegan, kosher and gluten free. So I had tasted some of the flavors, but my favorite was the aperol spritz and frose. The cocktail mix come in various flavors and they are all available on Amazon.
  9. Asarasi is sparkling tree water that is plant-based. This naturally produced water comes in five flavors. My favorites were mango and cherry. All five flavors are available for purchase on their website.
  10. Graft Cider is a company that makes gluten free ciders. These ciders are produced in New York by two siblings. I have had three flavors and my favorite was the Lost Tropic which is a hop mimosa cider. These ciders can be purchased at various restaurants and local markets.

There’s a lot more I have sampled, but unfortunately I did not have good pictures. Overall, it was a honor to connect with people who share the same passion of food, health and medicine. I hope that I will be able to see their products in the US markets and stores so people can enjoy them.

Throwback Thursday – 2019 NYC Winter Restaurant Week

Hello once again! This month was very adventurous with various eating adventures and weight gain. However, I was successfully able to achieve one of my goals for this year, which was to write more reviews on Yelp and OpenTable. I am happy to announce (yes I know it’s cheesy) but I am now part of Yelp Elite. Therefore I am very excited to take part in more exclusive Yelp events and network with more elite Yelpers.

I am happy to say that I have attended at least one of my lunch and dinner restaurant recommendations for NYC Winter Restaurant week thanks to my new friends from Catholic NYC.

So let’s begin with the list of restaurants I was able to eat at for the first official NYC Restaurant week of 2019:

1) Delmonico’s

2) ilili

3) David Burke Tavern

4) Burke and Wills

5) The Dutch

6) Riverpark

Delmonico’s

The restaurant has two floors which calls for segregation from the restaurant week people and their high end regular clients. Overall service was good, my waiter was knowledgeable and recommended the great wine pairing with my entree. This would be a great special occasion restaurant or for a date night for two. Now to the meal:

– The appetizers offered for restaurant week were different variations of their regular menu appetizers. So I settled for the burrata with arugula, beets and poached pear, which was tasty with the Portuguese white wine. Unfortunately I didn’t take a photo or the photo did it make it to this phone.

– For the entree, I settled for the miso butternut squash glazed bass, which was part of their regular menu and beautifully presented. The skin was crispy, and the meat combined with the squash and the leeks plus the white wine was perfect.

– For the dessert, I paid an extra $8 for their classic baked alaska, which was the highlight of my meal and worth the extra cost. The dessert presentation was amazing, the walnut cake, banana gelato, and lemon meringue plus carmelization smokiness was to die for.

Ilili

I came here to have dinner with three people and we had the opportunity to take advantage of the happy hour. The happy hour deals were good. The cool thing about this place was for $42 you get to order four things (Two appetizers, entree and dessert).

Overall the restaurant was busy and after paying our bill, the hostess had to “kick us out” of the table for new guests. She was really nice and accommodating by providing us with a free drink at their lounge. I ordered the “From Beirut with Passion” cocktail which is a basil cilantro mint infused vodka with sparkling passion fruit. This drink after was much stronger than the happy hour version.

– For the two appetizers I went with the steak tartare with onions and jalapenos and the fattoush salad. The tartare was a small portion designed to be cut into quarters to accommodate the perfect balance bite. Therefore the bite tasted good with everything combined. Next the fattoush salad arrived. The salad was refreshing, very minty and crispy due to the toasted pita chips, which worked really well after eating the tartare.

– For the main entree I ordered the Lamb Makboubeh and it was meaty, gamey and hearty especially with the dirty rice and mixed nut mixture. The cucumber yogurt sauce really helped mask the gaminess of the lamb shank. I only ate half of the dish and took the rest home.

– For the dessert came I ordered the ilili candy bar and it was a small portion compared to a regular order. It tasted so good and was a perfect end to the meal.

David Burke Tavern

This restaurant is my go to spot to take a group of people because their menu is the same for restaurant week. Service was efficient and very quick. I sat in the standing table at 5 to 8 and was done with everything at 9.

First I ordered a mocktail: Moscow Mouse which was good and refreshing.

– Appetizer: I ordered the pastrami salmon with falafel. The pastrami salmon was not the same as I had it before. The falafel was a healthier version that caught me by surprise because it was chewy and it did have the breaded crispy crunch that would be found in most if not all authentic falafel.

– Entree – I ordered the roasted branzino. The dish was one of the best dishes I have had in this restaurant to date. The branzino had a great roasted crisp especially combined with the squash, crispy artichoke and artichoke puree. The puree was the best I have had to date.

– For the dessert I went with my server’s recommendation of the chocolate hazelnut crunch cake. Unfortunately, the picture of this beautifully presented dish did not save on my phone. The cake was rich but it has to be consumed with the whipped cream for a balanced taste.

Burke and Wills

For restaurant week I came here for dinner with three friends from Catholic NYC. This restaurant was another good go to spot to take a group of people because their menu is the also same for restaurant week. The restaurant from the outside looks like a hole in a wall, after bypassing the crowded bar there was a open deceivingly unknown space for dining. I would return to have brunch because the back area of the restaurant had a awesome sunroof plus I was informed that there was a speakeasy.

First I ordered a mocktail: Paul Hogan, which was good and refreshing.

Appetizer: I ordered the roasted beet salad. The salad was definitely colorful just as our server described and it was tasty and refreshing.

Entree: I ordered the barramundi which was both popular and highly recommended by our server. The dish was roasted perfectly crispy and mixed with vegetables it had a great balance of flavors. The dish compliment well with the Pinor Gris from Australia.

Dessert: I had to have the bread pudding which was so good and a perfect end to this dessert.

The Dutch

I finally had the privilege to enjoy lunch at the Dutch for NYC restaurant week. I barely made it to lunch before the kitchen closed for dinner. The staff was very accommodating and ensured I was well taken care of. Service overall was great. I took advantage of the deal $26 for two courses which was a great bargain for the amount of food I got. I highly recommend this restaurant for lunch for restaurant week, it’s worth it.

I had the hot tin roof cocktail which was good, refreshing and somewhat medicinal. For the appetizer I went with the shrimp cocktail, the shrimps were huge and the right amount of the crab louie made this deceptively small dish very filling.

The entree was the highlight for me, the roasted chicken kale caesar salad with lots and lots of cheese was huge that it could feed two people. This salad was so good, the chicken was tender and skin was so crispy while the kale and cheese combination hit the spot. I was only able to eat half of it.

Riverpark

For the final night of restaurant week dinner I came to Riverpark with 5 people fromCatholic NYC 15 minutes before they closed. This restaurant is absolutely gorgeous. Service was efficient and accommodating especially when they were going to close for the evening. I would return to have brunch because of the view and outdoor dining option.

Given the time of night I went light and pescatarian.

Appetizer: I ordered the cauliflower sformato. The appetizer was pretty and custard in combination with the cauliflower was to die for.

Entree: I went with the diver scallops and clams which was light and perfect for that of the evening.

Dessert I had to have the persimmon cake with the ginger ice which hit the spot and was a perfect end to this restaurant week adventure.

New York City Restaurant Week Winter 2019 Game Plan

Happy 2019! It’s been 21 days after the New Year but Chinese New Year is coming up. Anyways one of my goals for 2019 is to actively blog while fighting a health scare, working multiple projects and pursuing my next career move. Let’s begin 2019 with a game plan. This game plan is the Winter 2019 NYC Restaurant Week which runs today (January 21) thru Friday February 8.

This restaurant week was not heavily advertised and when I visited the website, I saw that American Express was no longer sponsoring the three week promotion. Well, after reviewing the 313 menus posted, I was more disappointed about the lower amount of discounts offered this season. In addition the timing was terrible on this end because Chinese New Year is on the week of February 4th so I really had to pick and choose my places this season. First, I am going to provide the total number of restaurants offering the best values for lunch, dinner and brunch based on our criteria.

For this season’s restaurant week, I have listed my recommendations for lunch, dinner and brunch.

Brunch: Catch for two and Rahi for two

Lunch: Frankie & Johnnies for one, The Dutch for one, Lure Fishbar for one and T Bar Steak and Lounge for one. For two people, La Pecora Blanca, Legasea, Mamo and Park Avenue Winter are my picks.

Dinner: For solo dinner nights my picks are Ilili, Delmonico’s, Rahi, Park Avenue Winter, Cesca and Gabriel’s. For two people, Maloney & Porcelli, Fine & Rare, Pig & Khao and Mamo. For three people, there’s Club A, Scarpetta and Burke and Wills. If you want to do a group dinner RiverPark, Woodpecker and David Burke Tavern are your best bets.

Stay tuned for upcoming posts and follow me on Instagram: tablespoonsandteaspoons and Twitter: spoonstt.

Cheers!!

GAME PLAN – High Protein Meal Plan on a Budget

Hello everybody, it has been a six weeks since my last post and I have been working and experimenting on mastering basic cooking techniques that I am proud to share on this blog.

Recently I was glancing through several articles and reviewing food labeling content when I realize do people really know portion control.  For example, on a typical diet, one serving of chicken is 4 oz or 1/2 cup or 8 tablespoons so for about a pound of chicken, total servings would be four people.

Over the weekend we went grocery shopping at Shop Rite and we brought several ingredients to see how many portion meals we can make and how long it would last for under $50.  We created dishes, which will be shown on Instagram throughout the week. These recipes are inspired from Thai and Chinese cuisines in combination with recipes from Ideal Protein.  Here is the game plan that should last at least 7 days:

low carb game plan

Stay tuned for more.  Let us know if you have any questions, concerns, comments or feedback on how to improve this blog.  We are open to suggestions.  Thank you for all your support.

 

 

Social Saturday – Sip for the Sea

On September 27, 2018, I had the privilege to win the Yelp/ Instagram contest to attend the Sip for the Sea event at the Central Park Zoo to benefit the Wildlife Conservation Society and New York Aquarium.  The mission of the event was to promote marine conservation and education at the New York Aquarium.  The event featured 22 sustainable dishes and wine pairings from various restaurants.  The food and wine options were overwhelming and unfortunately had only seven of these items so I can’t have favorites, but they all tasted good and the wine pairings complemented each bite.

I can’t wait to visit the restaurants that participate at this event.  Thank you Yelp, Instagram for everything.  Thank you to the organizers at Sip for the Sea for accommodating me and my guest for this great event.

Below are images from the event.

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Flashback Friday/Social Saturday – NYC Summer Restaurant week

As we are approaching the end of the month and the fall season, I am so excited and blessed for the opportunities to meet with people for dinner and food events. First, want to wrap up National Chicken Month by sharing my dining experiences the recent NYC Summer Restaurant Week.

Unfortunately I was not able to experience the lunch game plan because personally the better deals were the dinners at the steakhouses. So we went to Smith and Wollensky for a low carb dinner. When we arrived at the restaurant I felt the discrimination immediately and it was definitely confirmed when we were seated. They placed us upstairs next to a pole with the tourists. As native New Yorkers we can tell who is from here or not. In addition, the overall service was not good as expected as the food was lackluster and our assigned waiter did not cater to us. The filet mignon was okay plus it would have been worth the $42 if it include sides like Capital Grille. Personally I would not return.

10 oz. Filet mignon

Coconut Layer Cake

A few nights later we went to Capital Grille and decided to explore the dishes that had a supplemental charge. We were treated really well as if we were regulars. They catered to our every need. The main entree was a good portion and it came with two sides, which unfortunately were not pictured: green beans and mashed potatoes. I love the New England Clam Chowder and for the dessert. I had the Creme Brulee and Flourless Espresso Cake. We were so full that I took the desserts home. I will be returning for Wagyu and Wine pairing event.

New England Clam Chowder

Veal Tomahawk Chop

Bone-In Kona Crusted Dry Aged NY Strip with Shallot Butter

Then I got a group of friends from church to eat at Tavern 62. I met with the GM who placed us in a private like table upstairs. I ordered the Little Gem and Beet Salad, which was really good. For the main entree, I went with the Roast Chicken made with pistachio ravioli, peas and carrots and pistachio chimichurri sauce. The chicken was not memorable but I loved the pistachio ravioli.

For the dessert, I ordered the Orange Creamsicle, which was poorly presented and not worth taking a photo. Plus by the time we got to dessert we felt rushed.

Little Gem and Beet Salad

Roast Chicken

Well, I recently visited Tavern 62’s website and it is closed. We do not know why, but we hope they will reopen.

Stay tuned for my next food adventure and food experiments.

Flashback Friday – Sweet Chick – LIC

Five months ago my friends from college wanted to do a girls night with dinner at the new and popular chicken and waffle spot in Long Island City called Sweet Chick.  Personally I have heard how popular this place was in Brooklyn, but the one in Long Island City was said to be bigger and more accommodating than its original location.  They are also two additional locations, one in Brooklyn and the other in the Lower East Side in Manhattan.

When my friend contacted me on Saturday afternoon, she informed me that this restaurant did not accept reservations and it was walk in only.  Given my knowledge of this franchise’s popularity, I decided to take a cab to the restaurant.   I was glad I did because the nearest train station was closed for routine weekend repairs.  When I approached the restaurant, there was a line going out the door of people putting their names down on the wait list.  As I got closer to the host inside the restaurant, the host was telling each person on line that the wait was two hours.  When I heard that the wait time was two hours, most people walked out, but I stayed so I can talk to the host and even the manager about wait time, when the restaurant did not appear crowded.  Anyways, I put my name down and the host stated that they would try to reduce my wait time and as more and more people decided to leave, my wait time was reduced to 30 minutes.  Thirty minutes was definitely better than two hours.  By the time, my friends arrived and we were finally seated.  To start, I ordered the Pink Noise cocktail ($12).  The cocktail tasted really good (flavors were well balanced), but strong (there were two maybe three different liquors in this cocktail) and I was buzzed throughout the night despite consumption of the fried chicken and waffles.

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Pink Noise – White Rum, Brut, Luxardo, Rhubarb-Ginger Shrub, Lime and Grapefruit Bitters

Now to the food:

 

For the table we ordered the Crawfish Hush Puppies ($11).  The hush puppies were greasy.  The hush puppies also contained corn, which enhanced the texture.  I loved the jalapeno jam because it complemented the saltiness of the hush puppy.  If you don’t want to feel that you’re eating greasy fried fish fritters, the remoulade sauce was a great addition if you want to mask the oily exterior while embracing the crawfish flavor inside.20180428_1959136262720583375910645.jpg

Crawfish Hush Puppies – Remoulade Sauce, Jalapeno Jam

For those who can’t eat seafood, there are the pork belly nuggets ($10), but personally it was too small of a portion for the price.  It was also forgettable.  Personally it was a failed attempt to create a balanced dish of a sweet marinated pork belly with a pickled fruit and the acidic kimchi.

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Pork Belly Nuggets: Kimchi, Blueberry Balsamic Glaze, Pickled Watermelon

On to the entrees…

We ordered three different chicken and waffles dishes ($19 each); all look really good and interesting.  In addition, you can even design your own chicken and waffles meals. 

  1. Nashville Fried Chicken Waffle – my friend ordered this meal because it was one if not the spiciest meal in the menu.  My friends like their meal, I took a bite of the chicken and it was packed with Southern flavors and spice.  If you like hot and spicy, this is a choice you won’t regret.
  2. Buffalo Fried Chicken Waffle – my friend ordered this meal and tasting a piece of that buffalo fried chicken,  it definitely lived up to its name.  What I mean is that this was definitely a chicken and waffles version of Buffalo Fried Chicken. It is a twist from a classic that will leave you satisfied.
  3. Fried Chicken Parmesan – I am a sucker for cheese so when I saw fresh mozzarella on top of a fried chicken served on a little cast iron plate with tomato sauce, it was over. The mozzarella, basil and parmesan waffle complemented the tomato sauce.

Overall the fried chicken was properly battered and the texture of each bite from three different dishes was very consistent.  Plus, the dish helped alleviate the alcohol buzz from the Pink Noise.

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Nashville Fried Chicken Waffle with Milk Jam Waffle

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Buffalo Fried Chicken Waffle – Celery and Carrot Waffle, Blue Cheese

 

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Fried Chicken ParmesanTomato Sauce, Mozzarella, Basil and Parmesan Waffle

To end our evening of awesome comfort food, we ordered the entire desserts menu.  All the desserts were to die for.  If you want to go towards the healthy route, stick with the blueberry cobbler.  Personally I would choose the Daily Special Donut Ice Cream Sandwich, which was amazing.

I realized why service was slow throughout the evening because the chef was ensuring that every dish that came out of that kitchen was up to par and all of our orders did not disappoint.

After sharing this information here on my blog, I am craving chicken and waffles.  I definitely want to check out the other locations especially the one in the Lower East Side.

Cheers!!!