Last week I decided to make solo trip to David Burke Tavern in the Upper East Side in Manhattan. The former Fishtail location will be one of the participating restaurants for the upcoming NYC restaurant week starting tomorrow.
One of the entrees that will be offered during restaurant week is the celery root ravioli. The dish consists of grapes, pickled celery and winter black truffles. This homemade dish is well balanced especially when all the elements are combined.
I finally made it to this amazing restaurant. This amazing Thai restaurant gets really crowded and they do not take reservations on Fridays and Saturdays. Plus, reservation are taken only for more than 6 people. Therefore, I highly recommend that if there is a group make sure that everyone shows up on time or else you will have to wait a long time. Wait time can go over two hours. It’s a great place to have dinner with a group of friends.
Food was amazing and service was on point for a very busy restaurant. While I waiting for my friends, I had the mango sunrise mocktail, which was very refreshing and held me over until everyone showed up. Once all my friends showed up, we were finally seated.
Once we were seated, we decided to go family style after observing other diners’ main order entrees. To start we ordered the:
Pak Mor Puk ($9): Vegetable crepe dumplings made up of chives, cabbage, jicama, black mushrooms and bamboo shoots and served with roasted bell pepper-peanut vinaigrette dipping sauce. These dumplings are served in few Thai restaurants and is dish that is served to Thai royal families. The dumplings are to die for. I wish there would be more than four dumplings per order, but watching how these dumplings are assembled and made, it’s no easy task, hence the price of the appetizer.
Por Pia Tod ($9): Crispy vegetable spring rolls made up of glass noodles, taro root, shiitake mushrooms and served with plum sauce. These spring rolls were standard and solid. They come 6 rolls per order.
Sa Koo Sai Moo ($11): Tapioca dumplings stuffed with minced pork, peanuts and sweet turnips and served with green leaf lettuce. Another dish that takes a lot of time to make let alone master. There are five dumplings per order. These dumplings are the best finger food/bite I have had and there are only a few restaurants that do it correctly, this is one of them. Definitely worth the $11.
Spicy Chicken Wings ($14): Deep fried marinated tom yum flavor wings with Thai herbs garnished. These wings are a bit messy but tasty. Unsure if it’s worth $14 for 5 wings.
Chicken Satay ($11): Grilled marinated chicken on skewers, served with peanut sauce, cucumber relish, and grilled brioche. The dish was standard, glad that the dish included the grilled brioche to make is more complete. The peanut sauce is really good made the overall dish well balanced.
For the entrees we shared the following:
Chicken with Cashew Nut ($17): Spicy chicken with pineapple, jicama, cashew nut, roasted bell pepper, scallions and chili jam. Served with jasmine rice. The dish was very good and authentically spicy enough for the Thai American crowd that could handle spice.
Kaeng Neur Lamyai Bai Chapoo ($27): Braised jarret beef, betel leaves, curry paste, coconut milk and longan meat, served with Jasmine rice. This dish is not served in many Thai restaurants, but it was definitely worth the price. The dish had well balanced flavors and the right amount of spice kick which complemented well with the rice.
We also ordered a side of Steamed Assorted Vegetables ($5), which was a good amount for the price and it complemented the spicy entrees.
Finally, the dish I have been wanting to try and waited over 10 years is Royal Pad Thai ($24) which is pad thai encapsulated in a crepe. In this case, this dish is made of prawns, shallots, bean sprouts, chive leaves, peanut bean curd and dried shrimp wrapped in net. The dish is beautifully presented and definitely worth the price because it could feed more than one person. A one of a kind.
On May 23, 2019, I had the privilege to attend the American Cancer Society 14th Annual Taste of Hope event in New York City. I purchased my VIP ticket in person at $300 which included a gift bag and early access to food and drink. This year’s event had four honorees: Dana Cowin was this year’s Survivor Honoree. She served as Editor-in-Chief for Food and Wine Magazine from 1995-2016. She recently launched “Speaking Broadly”, a podcast that focuses on highlighting and linking amazing women in the food industry. There were two culinary honorees: The first honoree was Ralph Scamardella, Partner and Chef of the TAO Group. The TAO Group consists of restaurants such as TAO Uptown, TAO Downtown, LAVO, Dream Downtown, Dream Midtown, and Legasea in New York City alone. The Group also have restaurants in Las Vegas and Los Angeles. The second honoree was Michael Lomonaco, Chef/Partner of Porter House Grill and Bar and Center Bar both located in the Time Warner Building in Columbus Circle. Recently, he opened the Hudson Yards Grill in Hudson Yards. Finally, we had a corporate honoree. This year’s honoree was Otto Cedeno founder of Otto’s Tacos. Otto’s Taco has been part of the American Cancer Society community for the past three years and is known for his awareness for Breast Cancer Month every October by selling “pink” tacos.
There were lots of food especially lobster which I am allergic to. Since I had a heavy steak meal the night before I went pescatarian for this event. Therefore, here are my favorite savory and sweet tastings from the event:
For an event that was held at the beginning of Memorial Day weekend, it was a success. Personally I cannot wait for next year’s 15th Annual Taste of Hope event scheduled to take place on Thursday May 21, 2020. Stay tuned for more details for details.
A few days ago my fiance and I finally had dinner here at Red Salt Room in Garden City, NY. The restaurant was fairly quiet that evening which made it easier to talk. The food was more expensive than King’s Bar but you will be paying for a tasting on a budget. The chef/owner, GM Steve and our waitress/server Christine were very accommodating and took care of us. Service was fairly quick and although the presentation of the dishes appeared small they were deceivingly filling. We ordered a salad, and two sides.
Salad: We were curious with the heirloom tomato and ricotta salad because it was different from the heirloom tomato and burrata salad served from other restaurants. The presentation of the dish was deceivingly small but artistically whimsical. It is a healthy dish consisting a huge slice of tomato that could pass for a tomato steak on top of pesto with grilled peaches and ricotta on the side. The overall dish tasted good as individual components but combining all the components together makes the bite and taste complete.
Side dishes: We ordered truffle steak frites and tomato gratin. The flavor of the truffle steak frites were reminiscent of the truffle fries I had back in the day in David Burke Townhouse. I do miss the truffle fries, but I knew what I was getting myself into whem I ordered the steak frites and thank you Christine for the heads up about the thickness of the potatoes. The steak frites can serve as a main dish for one or a side dish to share with 2 or more people. My fiance was curious about the tomato gratin our waitress Christine was knowledgable and raved about the dish. The dish was definitely sharable for 2 or more people it is reminiscent of a chicken parmigiana without the chicken. We loved the tomato gratin and a great semi low carb vegetarian dish to order.
I definitely want to return one weekend for brunch and the next Long Island Restaurant Week.
Happy 4th of July! As we celebrate freedom and the birth of America, we believe that over the span of 200 years, our country has become a melting pot with a diverse group of immigrants, first/second generation children building their legacy. What better way to honor and pass on traditions through food. So let’s begin with:
Filipino Restaurant Week, which took place from May 13th thru May 26th. They have a three course lunch and three course dinner special. We chose a place called Grill 21 in the Gramercy section of NYC. They had a three course deal for $35 for two people. So below was the following:
Combo set of BBQ Chicken meal
Buko pandan (young coconut and pandan leave mixture)
Combo set: Kare kare (beef oxtail in peanut and vegetable sauce)
The food was good, service was very quick and reservations were strict. It was definitely great deal plus I had leftovers for the next day.
The next place(s) we went to was for Italian Restaurant Week took place from June 1-8 of this year. It was a eight-day celebration of authentic Italian cuisine. Three course lunch was $29.99 and three course dinner was $49.99. We were privileged to have dinner at two restaurants that were participating: Felidia and Barbalu.
Let’s start with a solo dinner at Felidia which was a pretty nice restaurant. It has 3 floors, the first floor is the bar and section for regular and high end clientale. The second floor is where all the new people/tourists sat. The third floor we believe was where private events would take place. When I entered the restaurant the hostess and staff were polite but I sensed there’s a type of prejudice. The hostess sat me in the corner with my back turned to the crowd. After a few minutes, the server saw me and repositioned me to let me enjoy the ambiance of the place. The server was really nice and accommodating. So below is what I ate from the restaurant:
Complementary bread with beans and hummus
Capasante – scallops with vegetables
Service and staff needs work but the food is one of the best Italian foods ever. Everything I ate was cooked to perfection. If I had to choose, the vitello was the dish I have ever had and the tiramisu was my second favorite. I would definitely return to this restaurant for the upcoming NYC restaurant week starting July 22 through August 16.
The second restaurant we went to was Barbalu located in the South Street Seaport. This husband and wife restaurant was rebuilt after Superstorm Sandy after their original restaurant was completely destroyed. We went for dinner and their three course dinner was only $42. The food was overall good especially for a local small business spot. Service was definitely better than Felidia. So below is what we ordered:
Appetizer special: Bresaola with arugula
Pear and Ricotta Fagottini with Cream and Truffle Oil
My favorite out of the three was the pasta entree because all the flavors balanced out and the fagottini was freshly made. This restaurant is perfect for freshly made pasta plus they also have gluten free pasta. Personally I would come back for a group dinner.
Finally OpenTable provided a promo from Thailand Insider called #Eatthaivisitthai restaurant week which is occurring now until July 15. Thailand Insider is holding a contest where you take a picture(s) of the food eaten at the participating restaurant(s) and hashtag #Eatthaivisitthai, tag “Thailand Insider” and a foodie friend to join in. The prize is a 10 day culinary trip to Thailand. So, I went on a solo dinner to Somtum Der in the East Village to take advantage of their happy hour. For happy hour it was 1/2 price drinks and $6 fried chicken thigh. In addition I ordered the thai tea panna cotta and larb moo spring roll.
Fried Chicken Thighs
Thai Ice Tea Panna Cotta
Po Pia Larb Moo
The restaurant is closed from 4-6pm and it opens at 6pm sharp. Since I was dining alone I had the option to sit on the stool or on a table so I chose the table. Once I sat on the table I felt that service was rushed. Other than the rushed service the food was on point. I was impressed by the mangosteen martini especially with the price the quality of the drink (balance of juice with alcohol). I would definitely return to this place with friends to try their som tum and suggested combination sets.
Almost two months ago we were privileged to attend the preview of this year’s Queens International Night Market behind the New York Hall of Science inside Flushing Corona Park in Queens. With a small fee $5 which went to charity, we get the opportunity to taste dishes from returning and new food vendors. Founder John Wang, started the International Night Market back in 2015 in the effort to create a cultural event to celebrate the diversity of immigrants and small businesses. The Night Market was designed to sell dishes at a cap of $6 and in the beginning of this project, I’ve learned that half of the proceeds were going to be donated.
On April 27, there were 54 food vendors that participated in the event. The vendors came from various countries such as China, Hong Kong, Taiwan, Japan, Philippines, Colombia, Korea, Vietnam, Burma, Mexico, Moldova, Malaysia, Ukraine and Indonesia. In addition, to the diverse food options, there were unique food creations such as the Moffle Bar and Twister Cake.
This was my fourth time I visited the Night Market and this time my goal was to taste the food at Burmese Bites. This vendor always had a long line because you get your money’s worth. Portion sizes were shareable. So finally we were able to order a dish from Burmese Bites. Burmese Bites were selling three dishes and we ordered the Keema Palata for $6. The dish tasted authentic and really good plus it fed two people, the portion size appeared deceivingly small but it was extremely filling.
During our visit to the Night Market, we sampled food from 7 out of the 54 food vendors. We just want to disclose that healthy food choices during this visit did not cross our minds as we were embracing the diversity that was celebrated through cultural and even fusion dishes. Below are the dishes that we tried that stood out from the event. The total cost of the dishes below we spent was: $40 for two people, which was not bad for 7 different dishes.
There were five other dishes we tried including the Pho Ga (chicken pho soup) from Em Vietnamese for only $5. The soup was really good especially that it was cold that night. The soup was also hot, fresh and filling.
We were already full at this point so we walked to various vendors and we spotted another vendor that we wanted to try: Jibarito Shack which is a Latin food vendor that served sandwiches using fried plaintains instead of bread. As a result we decided to split a low carb sandwich. We ordered the El Dominicano made with roast pork, pickled onions, queso frito and Dominican salami for only $5. The sandwich was definitely low carb but the first two dishes we had previously were better.
We also checked another new vendor called KINI – Korean Dakgangjeong & Ganjang Chicken. We ordered the Ganjang (not spicy) fried chicken $5. The chicken was messy but tasty however it wasn’t as crispy as Bon Chon.
The next place we tried again was Joon a Persian rice cup spot that can be filled up with various flavors. We got the Pomegranate Walnut Chicken and Tumeric Beef and Eggplant at $6 each. Personally I like overcooked rice which is a little dried but other people didn’t like it. In addition, the proportion or balance of meat with sauce to rice was uneven meaning that there was more rice leftover after eating the meat(s). The leftover rice had no flavor and once it got cold, the taste was not the same once served hot.
For dessert we went to Wembie for some awesome Farmer cheese donuts ($4). The donuts definitely hit the spot.
We ended the night with Ecuadorean dark chocolate from Element Truffles. These chocolates were raw, organic and dairy free. We ordered a small dark chocolate bar with sea salt and tumeric for $3.
The Queens International Night Market runs every Saturday night starting at 5pm until midnight starting now until August 17 and September 28 thru October 26. It’s free and prices for each food item is capped at $6.
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
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 20 oz
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.
Over the past few weeks I’ve been craving chicken wings. According to the National Chicken Council, fried chicken wings originated in the South a long time ago. However, chicken wings became part of the food menu in 1964 at the Anchor Bar in Buffalo, N.Y. The popularity of chicken wings grew in the 80s and 90s to the point where it is now considered a staple for get togethers and game day gatherings, but more importantly it’s cost effective.
We recently heard of a chicken wings spot in the Franklin Square neighborhood in Long Island called ATL Wings. ATL stands for “All The Luv” wings. According to their website the wings chain started in 2012. The menu had a variety of sauces and rubs for the wings. I spoke and met with the manager Kisha who was so kind to provide us with her recommendations. We had a variety of flavors to try ranging from not spicy to spicy with fries and honey biscuits on the side.
Here’s our food journey at ATL Wings:
We began our wings consumption journey with the mild garlic parmesan chicken wings. These wings had a lot of garlic and parmesan flavor and the taste was well balanced. I’d ordered them again.
Garlic Parmesan Dry Rub Wings
Next, we proceeded to the lemon pepper wings, which were considered popular among customers. I can see why! It’s the balance of the crispy wings with tartness of the lemon with a pinch of pepper that pop when I bite into it.
Lemon Pepper Dry Rub Wings
Then we moved on to the BBQ Wings starting with the sweet teriyaki wings. The wings were good and sweet, but it was not as exciting as the previous dry rub wings consumed.
Teriyaki BBQ Wings
Next we moved on to the spicy BBQ wings, which were the Honey Habenero wings. These wings were really good. The sauce was well balanced between the sweetness of the honey and the spiciness of the habenero pepper.
Honey Habenero BBQ Wings
Finally, we hit a crescendo with the Extreme Honey Habenero wings. These wings were good but spicy. The initial bite had the same well balanced taste and texture between the sweetness of the honey and the spiciness of the habenero pepper. After consuming three wings the spiciness dominated over taste, which was a turn off.
Extreme Honey Habenero BBQ Wings
To counterbalance the overpowering heat consumed from the extreme habenero wings, we ate the french fries. Although the fries could have been crisper, it helped a lot as the well balanced taste of oil and potato helped with reducing the heat from the wings.
Side of French Fries
Finally we hit dessert with the honey biscuit that hit the spot and almost eliminated the heat from the extreme honey habenero wings. This biscuit was definitely made with love – cinnamon, powdered sugar and honey.
The food experience at ATL Wings was overall awesome and the staff was very accommodating. Their food was definitely made with love.
Our favorites were the garlic parmesan, honey habenero and the honey biscuit.
I would definitely return and take advantage of their Tuesday special – 75 cents wings.
Six weeks ago we decided to check out Saigon Casa, Vietnamese restaurant in Port Jefferson Station in Long Island.
The menu has limited options in comparison to what I’m used to seeing in other Vietnamese restaurants in Queens.
One of the dishes that we had to order was the pho. There were many types of pho, but we ordered the Pho Tai Nam Gau, which a beef soup containing rare steak, brisket and flank steak with noodles on the side.
The soup tasted good and we loved the fact that we can add the noodles at our discretion to our small bowls. I am still in search and experimenting recipes that replicated the best one I’ve had to date at the Pho Bang in Elmhurst.
Another dish I had was the Vietnamese Sizzling Crepe called Bang Xeo. This crepe was sold as a special item at this restaurant. The dish was huge and it is made of rice flour and tumeric stuffed with shrimp and pork. The dish was delicious and I want to make this dish.
I would like to return to this restaurant to try their other dishes.
Happy Saturday and I’m counting down the days until I’m able to eat food with refined/processed sugar again. As I stated in my last post, I gave up sugar except for the natural sugars in fruits and vegetables for 40 days for Lent. It’s been really challenging and hard especially this last 10 days with the gatherings for St. Patrick’s Day.
Ten days ago I’ve have had the privilege to see a preview of the food and drink at the revived Andaz Kitchen and Bar at the Andaz Wall Street Hotel in Wall Street. Previously named Dina Rata, which I learned was an Indian name meaning moon. It was deceiving that a place with that name was serving Italian food. Anyways, I preferred the new name.
When I arrived, I was greeted with champagne which I did not drink due to the sugar content. However, I settled for the Chianti which has low sugar, thanks to one of the general managers who suggested the wine as he also gave up sugar. The wine went well with my selection of crudites containing fruits, and vegetables with no hummus, dressing and/or dip to avoid the possibility to ingesting sugar.
I was impressed by the food display and presentation. I loved the color of the vegetables indicating that it is fresh. I also liked the cheese and cold cuts selection.
Next, the passed food samples from the menu, which included a variety of dishes inspired from different cultures including Jamaica, Dominican Republic, Italy and Vietnam.
Below are images of the food created by Executive Chef Pietro Consorti from the event:
It was obvious that I did not eat everything due to the 40 day sugar sacrifice. As a result I did not try anything containing bread and dessert. However, my favorite even from just looking at the menu was the Beef Peccadillo plantains.
Thank you to the management team at Andaz and Andaz Kitchen and Bar including Executive Chef Pietro Consorti for making me feel welcomed. I can’t wait to return and sample the remaining dishes.
Big shout out to the Liquid Lab team for a great demo on making the cocktails, which I could not participate. I do look forward to seeing them in the future.