Happy Monday! Welcome to the 2nd Meatless Monday post of 2017. So after reviewing the food holidays, it is also National Soup Month.
It is appropriate to start off January with soup especially doing the cold winter months. To begin,
Happy Monday! Welcome to the 2nd Meatless Monday post of 2017. So after reviewing the food holidays, it is also National Soup Month.
It is appropriate to start off January with soup especially doing the cold winter months. To begin,
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.
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.
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.
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.
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.
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:
My top 5 sweet tastings from the expo were the:
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:
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.
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:
3) David Burke Tavern
4) Burke and Wills
5) The Dutch
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.
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.
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.
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.
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.
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.
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.
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:
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
TGIF — It’s Flashback Friday and it’s been over six weeks since I’ve last posted here. Well, it’s restaurant week again and we are entering the last seven days of this high end eating on a budget event. This year’s restaurant week started on July 23 and ends next Friday, August 17.
Did you know that NYC restaurant week started 26 years ago to welcome the Democratic National Convention (DNC)? We all know who won the election. Anyways, back to food, NYC restaurant week started with 95 participating restaurants in 1992 to approximately quadrupling to 380 in 2018. This season, few restaurants in Brooklyn, Queens and even Staten Island are jumping on the bandwagon for this budget friendly opportunity. This season was disappointing because lunch/brunch meals are only two courses (appetizer with entree or dessert) for $26 and a three course dinner remains at $42.
After 3 weeks of thorough review of 317 menus out of the 380 restaurants, here are the logistics that are broken down into: best lunch, dinner and brunch for 1, 2, 3, 4 and 5+ people. Our criteria is comparing what the restaurant is offering for restaurant week to their daily lunch/dinner/brunch menu; for example, if crudo is part of the regular lunch appetizer menu, we want to see if the restaurant is serving the same item on their restaurant week menu. Some restaurants are even offering parts of their regular as part of restaurant week, which is a great way to go.
We will begin with the total number of restaurants that are offering the best value meals for lunch, dinner and brunch based on our criteria.
Personally one of the reasons why I have yet to participate in this year’s restaurant week is because I am on a diet, which I will disclose at some point this weekend. Therefore, we created another table that breaks down the overall number of best value meals to accommodate the vegetarians, pescatarians, people in low carb diets (that’s me) and comfort (those who want to YOLO)!
Even though I am on a diet, I do plan to take advantage of restaurant week, which is easier said than done because there is no control of how the food is made. However, with the comfort meal types, the appetizers are either on the vegetarian, pescatarian and low carb side. The hard part is dessert, which in case, lunch is ideal, but due to my full time job, I can’t take advantage of the lunch offerings this season.
In the past, I have shared my experiences of eating at restaurants for restaurant week and if you need any ideas or suggestions, below is the list of places I have eaten at for past restaurant weeks:
Capital Grille at all three New York City locations (Grand Central, West 50s and wall Street) their 14 ounce bone-in dry aged sirloin steak is still being offered for this restaurant week. In addition from now until September 2, Capital Grille is also offering what they call a “Generous Pour”, which costs only $28 for a tasting of seven wines with the purchase of dinner. The suggestion for this restaurant week:
– Lunch for 1: Caesar Salad & Signature Cheeseburger with Truffle Fries
– Dinner for 2: Wedge of Bleu Cheese or Clam Chowder
Bone-In Dry Aged Sirloin Steak (14oz) w/ Mashed Potatoes & Green Beans
Seared Citrus Glazed Salmon w/ Mashed Potatoes & Green Beans
Flourless Chocolate Espresso Cake and Creme Brulee
Fonda (Comfort Food) in the East Village has awesome happy hour specials, but for restaurant week it’s a good way to get four friends to get together for drinks and happy times. Check out my post on what the guacamole, enchilada suizas and dessert (morenitas).
Blenheim (Comfort Food) a Michelin rated restaurant offers a stipulation from my experience eating here two years ago. The menu changes frequently for the season, which makes it exciting. This season, a solo dinner is the way to go with the following: Fried Chicken, Pork two ways and Chocolate cremeux.
Tavern 62 by David Burke (Comfort Food) located at the beginning of the Upper East Side is one of the few restaurants that are utilizing their regular menu have new customers try their food and feel that they belong. They have great happy hour specials, where there are $10 burgers and $8 fries. Check out the pictures and previous write up about the transition from Fishtail to Tavern62 by clicking on the “Tavern 62 by David Burke” link. I do plan on returning to this restaurant because I feel welcomed but more importantly it’s a great deal for restaurant week and the customer will get their money’s worth.
Other restaurants I definitely want to try are the following:
Smith & Wollensky – Dinner for 4 – Comfort Food
Appetizer: Mixed Green Salad, Caesar Salad, Calamari, and Pea Soup
Entree: Filet Mignon, Lemon Pepper Chicken, Salmon Waldorf, and Pan Roasted Branzino
Dessert: Cheesecake, Bourbon Pecan Pie, Chocolate Mousse Cake and Coconut Layer Cake with Vanilla Ice Cream
Barraca – Dinner for 2 – Pescatarian/Vegetarian
Appetizer: Ensalada de Mercado and Pulpo a Feira
Entree: Paella de Verdura (minimum 2 people) and Paella de Calamares
Desserts: Churros de Rellanos and Corte de Helado
In addition, offering a great $18 wine pairing deal for restaurant. They are also one of the few restaurants that are offering a three course lunch meal for restaurant week for $26. Plus, they have a great $6 happy hour menu from 4pm to 7pm.
Nickel and Diner – Dinner for 1 – Pescatarian/Low Carb
Appetizer: Smoked Salmon Chowder
Entree: Ginger Crusted Halibut
Desserts: Honey Semifreddo
In addition, they have a great happy hour menu from 3pm to 7pm.
Lugo Cucina Italiana – Lunch for 2 – Low Carb/Pescatarian/Vegetarian
Appetizer: Kale Mango Salad, Mussels Fra Diavolo
Entree: Salmone Al Forno, Eggplant Parmagiana
Although I may have disappeared here on my own site, but I am posting on my Instragram page: tablespoonsandteaspoons. Please follow me.
I will continue to strive to post more often here. Stay tuned….
Happy Thursday and I’m happy to share with you my recent experience at Woodpecker by David Burke in New York City. Woodpecker by David Burke is a communal neighborhood spot different from the fine dining scene the chef is known for. The restaurant has a one page menu that features Chef David Burke’s classics such as the “Bacon clothesline”, Pastrami Salmon, Kale & Romaine Caesar, and his patented 40 day Saltage Prime Kansas City Strip. In addition to the classics, there were additional items made using wood burning ovens such as “Grillos” Pizza along with catchy dishes including Wings and Rings/Shishito, and Broccoli Mops.
I’ve had the privilege to be invited to the “soft” opening of Woodpecker about 3-4 weeks ago and I followed my server’s recommendation on the dishes I ordered.
Broccoli Mops – Broccoli florets placed on guacamole, citrus, fennel and toasted quinoa. The $15 dish was a bit high, but it was my favorite meal of the night. It was light and the mandarin oranges along with toasted quinoa made this dish complete. The citrus dressing was refreshing and the salad had a great balance of fresh ingredients. I would come back just for this healthy vegetarian dish.
Wings & Rings / Shishito – Love the presentation of this $16 dish. It looks deceivingly small but it was meant for sharing. Since I was alone, it was filling. The base of this dish is made up of six Korean style wings, which tasted nothing special along with fried calamari topped with a shishito pepper for each skewer. The taste of this dish was nothing special. However, I would order it with a group of people just for the pretty presentation, but not of my favorite David Burke dishes.
40 Day Saltage Prime Kansas City Strip is 20oz steak made using Chef David Burke’s patented saltage brick. This $62 dish is a classic. The strip steak looked beautiful. The Himalayan salted crust with a glistening medium rare inside was a picture perfect portrait of a crispy outside surrounding or even protecting the tender meat inside. The taste of this steak just melts in my mouth. I highly recommend this type of steak but it is hard to get it at any place other than a David Burke restaurant.
To end my dinner, I decided to go for the Apple Tart with the smoked rosemary. I try not to order a dessert for health and weight loss reasons, but I can’t resist the beautiful presentation. The taste of this tart was interesting. I understand why this tart was unique, personally I would do without rosemary. Would I order it again? Maybe. But I would try the other desserts.
Anyways, I am excited to venture into Long Island to check his two new restaurants inside the Garden City Hotel. Stay tuned.