Despana Fine Foods & Tapas Café, 408 Broome Street, NYC 10013. 1/25/13.
When your feet and ears need a break from shopping in Soho, wander over to Despana Fine Foods & Tapas Café on Broome Street. In the back, past the groceries, cheeses, and meats there is a counter from which you can order food. This trip a Cortado Doble and a slice of Tarta de Santiago (flourless, almond tort from Galicia) was all that was required. While the espresso might not have been the most expertly drawn, it was tasty enough; and the tarta was a perfect accompaniment, not too sweet. There are several communal tables with chairs in a cozy room to the left of the food counter. To the right there is a small alcove presided over by the head of a big, black steer mounted securely on the wall, and a small, marble topped table and stools.
The Tapas Café menu includes Tapas, Pintxos, Bocadillos, Tortillas, Salads, Soups and Dessert. I can hardly wait for a return visit to try the cafe menu. The pleasant and helpful staff make the cafe an ideal place to get away from the hustle and bustle of Soho.
Friday, January 25, 2013
Perfect Lunch fro 20 Degree Weather
Shanghai Café Déluxe, 100 Mott Street, NYC 10013. 1/25/13.
What can be more satisfying than hot, freshly "Steamed Tiny Buns with Pork?" These "buns" are more commonly referred to as soup dumplings. No matter what you call them, they were a welcomed lunch on a frigid day. At lunch there is a $4.95 per person minimum. Since the Tiny Buns with Pork are $4.95 for 8, you just have to order more food. We tried the Sticky Rice in Bamboo Leaf ($2.95), which was hot and gooey with chunks of roasted pork with bacon-y tasting edges. Decidedly different from my paw-paw's Cantonese-style sticky rice, but still quite tasty. Shredded Turnip Short Cake ($3.95) was indeed shredded turnip, mildy seasoned, in what the French would call a pâte brisée. Turnips count as veggies, don't they? Eating the Chinese cabbage leaves upon which the tiny buns were steamed also helped make this a well-rounded meal. Total cost $12.90.
What can be more satisfying than hot, freshly "Steamed Tiny Buns with Pork?" These "buns" are more commonly referred to as soup dumplings. No matter what you call them, they were a welcomed lunch on a frigid day. At lunch there is a $4.95 per person minimum. Since the Tiny Buns with Pork are $4.95 for 8, you just have to order more food. We tried the Sticky Rice in Bamboo Leaf ($2.95), which was hot and gooey with chunks of roasted pork with bacon-y tasting edges. Decidedly different from my paw-paw's Cantonese-style sticky rice, but still quite tasty. Shredded Turnip Short Cake ($3.95) was indeed shredded turnip, mildy seasoned, in what the French would call a pâte brisée. Turnips count as veggies, don't they? Eating the Chinese cabbage leaves upon which the tiny buns were steamed also helped make this a well-rounded meal. Total cost $12.90.
Sunday, January 20, 2013
Kefi, Neighborhood Stalwart
Kefi, 505 Columbus Avenue, between W. 84th and W. 85th, NYC, 1/18/13
Moderately priced Greek restaurant that never disappoints. A neighborhood favorite.
The grilled octopus, slightly smokey and tender, and served with a tasty bean salad of chick peas, black-eye peas and red peppers is a meze that never disappoints. Tender meatballs with roasted garlic and a melange of olives will appeal to the meat lover in the group.
A generous lamb shank was cooked to "falling off the bone" perfection and served with orzo. The grilled hanger steak was cooked exactly as ordered, and was accompanied by manouri (a Greek cheese) and seasonal brussel spouts. Both entrees were generous enough to require doggy bags, and made a wonderful lunch the next day. The chicken souvlaki sandwich was served in fresh pita bread and plated with a generous portion of Greek salad and homemade chips.
The galaktobouriko with orange spoon fruit is the dessert to try-sweet, but not too sweet, with a custardlike consistency. The lemon sorbet was suitably tart. The walnut cake is usually moist, but this time was a little dry. The walnut ice cream made it edible.
Kefi is a restaurant that warmly welcomes everyone whether you are ordering a three course meal or just having one of their delicious sandwiches. In spite of the moderate prices, there is never any pressure to order more than you want to eat. An UWS asset.
Moderately priced Greek restaurant that never disappoints. A neighborhood favorite.
The grilled octopus, slightly smokey and tender, and served with a tasty bean salad of chick peas, black-eye peas and red peppers is a meze that never disappoints. Tender meatballs with roasted garlic and a melange of olives will appeal to the meat lover in the group.
A generous lamb shank was cooked to "falling off the bone" perfection and served with orzo. The grilled hanger steak was cooked exactly as ordered, and was accompanied by manouri (a Greek cheese) and seasonal brussel spouts. Both entrees were generous enough to require doggy bags, and made a wonderful lunch the next day. The chicken souvlaki sandwich was served in fresh pita bread and plated with a generous portion of Greek salad and homemade chips.
The galaktobouriko with orange spoon fruit is the dessert to try-sweet, but not too sweet, with a custardlike consistency. The lemon sorbet was suitably tart. The walnut cake is usually moist, but this time was a little dry. The walnut ice cream made it edible.
Kefi is a restaurant that warmly welcomes everyone whether you are ordering a three course meal or just having one of their delicious sandwiches. In spite of the moderate prices, there is never any pressure to order more than you want to eat. An UWS asset.
Sunday, January 13, 2013
Cocina Economica, Welcomed Addition to the UWS
Cocina Economica, 252 Amsterdam Avenue, NYC 1/05/13
Ensalada de Nopalitos (cactus salad): String beans, cilantro, breakfast raddish, jicama, toasted almonds, serrano pepper lime vinaigrette.
Cazuelas (casseroles): Served with fresh tortillas and stewed beans.
Carne de Cerdo: braised pork shoulder with zucchini, chayote, string beans, huauzontle and tomatilla salsa.
Costillas de res: Hoja Santa stewed short ribs with carrots, collard greens, string beans, epazote and puya guajillo chili.
Tiny, moderately priced restaurant, offering home-style Mexican cooking overseen by a native of Puebla. Not your usual enchilada-fajitas-taco joint. Platillos include both casseroles and grilled entrees. Dishes are well seasoned to enhance your enjoyment of the different types of chilis used. Spicy does not equal hot. Mexican hospitality at its finest--warm, welcoming and genuine.
Ensalada de Nopalitos (cactus salad): String beans, cilantro, breakfast raddish, jicama, toasted almonds, serrano pepper lime vinaigrette.
Cazuelas (casseroles): Served with fresh tortillas and stewed beans.
Carne de Cerdo: braised pork shoulder with zucchini, chayote, string beans, huauzontle and tomatilla salsa.
Costillas de res: Hoja Santa stewed short ribs with carrots, collard greens, string beans, epazote and puya guajillo chili.
Tiny, moderately priced restaurant, offering home-style Mexican cooking overseen by a native of Puebla. Not your usual enchilada-fajitas-taco joint. Platillos include both casseroles and grilled entrees. Dishes are well seasoned to enhance your enjoyment of the different types of chilis used. Spicy does not equal hot. Mexican hospitality at its finest--warm, welcoming and genuine.
Watch Out Morimoto-san!
Ichimura at Brushstroke, 30 Hudson Street, NYC, $$$$12/27/12
Edo-Mae Sushi, Omakase menu only.
Master Eiji Ichimura personally serves you a fantastic, leisurely, dinner composed almost entirely of sashimi which has been gently aged. At the beginning of the meal he will ask if you have any allergies or preferences. Leave the choice up to Ichimura-san. and be prepared for a real experience. Each piece of fish is expertly carved from a filet and placed precisely on an appropriate serving plate. Freshly grated horseradish, pickled ginger and a small pile of smoked salt garnish each dish. Individual cruets of soy sauce are offered. We are instructed to either sprinkle a few grains of salt on each piece of fish, or dip it in the soy sauce. Our choice.
The procession of fish followed a specific logic, from mild to more assertive. I do not like Mackerel, raw or cooked. However, Ichimura-san's Mackerel was unlike any I have ever tasted. Anchovies? You have never had fresh White Anchovies like these. Of course the Toro was amazing, but I swoon over Uni--the smell of the ocean in your mouth. When the sushi was offered, I knew the meal was drawing to a close--perfect pillows of sushi rice, horseradish if Ichimura-san thought it appropriate. Not a piece of toasted nori in sight. But wait, Ichimura-san asked each of the diners if there was a piece of fish one would like to have again. My partner had the Toro, I could not resist more Uni. We ended the meal with a warm Red Bean soup, a perfect foil for all that rich fish.
There are only 9 seats at the sushi bar for a meal that lasts almost 2 hours. Ichimura-san makes you realize that each bite is worth the wait.
Edo-Mae Sushi, Omakase menu only.
Master Eiji Ichimura personally serves you a fantastic, leisurely, dinner composed almost entirely of sashimi which has been gently aged. At the beginning of the meal he will ask if you have any allergies or preferences. Leave the choice up to Ichimura-san. and be prepared for a real experience. Each piece of fish is expertly carved from a filet and placed precisely on an appropriate serving plate. Freshly grated horseradish, pickled ginger and a small pile of smoked salt garnish each dish. Individual cruets of soy sauce are offered. We are instructed to either sprinkle a few grains of salt on each piece of fish, or dip it in the soy sauce. Our choice.
The procession of fish followed a specific logic, from mild to more assertive. I do not like Mackerel, raw or cooked. However, Ichimura-san's Mackerel was unlike any I have ever tasted. Anchovies? You have never had fresh White Anchovies like these. Of course the Toro was amazing, but I swoon over Uni--the smell of the ocean in your mouth. When the sushi was offered, I knew the meal was drawing to a close--perfect pillows of sushi rice, horseradish if Ichimura-san thought it appropriate. Not a piece of toasted nori in sight. But wait, Ichimura-san asked each of the diners if there was a piece of fish one would like to have again. My partner had the Toro, I could not resist more Uni. We ended the meal with a warm Red Bean soup, a perfect foil for all that rich fish.
There are only 9 seats at the sushi bar for a meal that lasts almost 2 hours. Ichimura-san makes you realize that each bite is worth the wait.
A Second Chance for Keste
Keste e Vino, 271 Bleecker Street, NYC 1/12/13
Insalata Rustica: "Spring Mix" of greens, Prosciutto di Parma, marinated Artichokes, Gaeta Olives, Lemon Juice and Extra Virgin Olive Oil.
Pizza Speciale:
Noci e Porcini: Cream of Walnut, Porcini, Pecorino Romano, Basil and Olive Oil.
First visit to much heralded Keste was in September 2012 for lunch. Crust was undercooked and mediocre, and generally indifferent. The boss stopped in to speak with his manager, but obviously did not taste what was coming out of the oven. I could not understand the big fuss.
Second visit at dinner time on January 12, 2013 was altogether different. The Insalata Rustica was perfectly dressed, a well balanced blend of lemon juice and extra virgin olive oil. The Noci e Porcini pizza was delicious. It was generously sprinkled with porcini. The pecorino romano was in perfect proportion to the porcini. The crust was excellent, thin, crisp, but not a cracker. The crust was tasty but did not dominate or overwhelm the toppings. Experiment, go beyond the traditional Margherita. You will not be disappointed. I can hardly wait to return.
Insalata Rustica: "Spring Mix" of greens, Prosciutto di Parma, marinated Artichokes, Gaeta Olives, Lemon Juice and Extra Virgin Olive Oil.
Pizza Speciale:
Noci e Porcini: Cream of Walnut, Porcini, Pecorino Romano, Basil and Olive Oil.
First visit to much heralded Keste was in September 2012 for lunch. Crust was undercooked and mediocre, and generally indifferent. The boss stopped in to speak with his manager, but obviously did not taste what was coming out of the oven. I could not understand the big fuss.
Second visit at dinner time on January 12, 2013 was altogether different. The Insalata Rustica was perfectly dressed, a well balanced blend of lemon juice and extra virgin olive oil. The Noci e Porcini pizza was delicious. It was generously sprinkled with porcini. The pecorino romano was in perfect proportion to the porcini. The crust was excellent, thin, crisp, but not a cracker. The crust was tasty but did not dominate or overwhelm the toppings. Experiment, go beyond the traditional Margherita. You will not be disappointed. I can hardly wait to return.
Butter, 415 Lafayette Street, NYC
Butter at 415 Lafayette Street, NYC 1/11/13. Chef: Alexandra Guarnaschelli
Bread basket: slices of Country Bread and warm Bacon Scones served with two kinds of soft butter, one with fresh Herbs.
Amuse bouche: Smoked Salmon spread with grilled/fried (?) toast. [Toast a little greasy.]
Appetizer: Marinated Domestic Burrata with warm Garlic Toast, grilled Radiccio and aged Balsamic. (A serving large enough to be shared.) [Burrata was creamy and perfectly complemented by the radiccio and balsamic vinegar. Is aged balsamic always so sweet?]
Entrees:
Rack of Lamb with roasted Winter Vegetables, and a Lamb stuffed Raviolo atop Sage and Basil Pesto. [Cooked as ordered, two very meaty, thick, frenched lamp chops.]
Thick slices of Duck Breast with Cranberry Jam and braised Escarole. [Cranberry jam a little too sweet to my taste.]
Dessert:
Chef's Birthday Cake, a generous slice of Vanilla cake with a thin Chocolate Filling and Icing, drizzled with a Salted Caramel Glaze. [Dense textured cake, a result of the recipe or refrigeration? Salted caramel glaze made it special.]
Thankfully, only one appetizer special (butternut squash soup), and one entree special (pan seared filet of red snapper), instead of the laundry list of specials that some restaurants burden the diner and the waiter with. A tasting menu is available, but not all waiters remember to mention it. Reservations can be made through Savored.com, a variable pricing service, which enables you to eat at many places for a discount, if your meal times are flexible. 7 p.m. on a Friday night does not seem like an inconvenient time to eat for a 20% discount on both food and drink.
Bread basket: slices of Country Bread and warm Bacon Scones served with two kinds of soft butter, one with fresh Herbs.
Amuse bouche: Smoked Salmon spread with grilled/fried (?) toast. [Toast a little greasy.]
Appetizer: Marinated Domestic Burrata with warm Garlic Toast, grilled Radiccio and aged Balsamic. (A serving large enough to be shared.) [Burrata was creamy and perfectly complemented by the radiccio and balsamic vinegar. Is aged balsamic always so sweet?]
Entrees:
Rack of Lamb with roasted Winter Vegetables, and a Lamb stuffed Raviolo atop Sage and Basil Pesto. [Cooked as ordered, two very meaty, thick, frenched lamp chops.]
Thick slices of Duck Breast with Cranberry Jam and braised Escarole. [Cranberry jam a little too sweet to my taste.]
Dessert:
Chef's Birthday Cake, a generous slice of Vanilla cake with a thin Chocolate Filling and Icing, drizzled with a Salted Caramel Glaze. [Dense textured cake, a result of the recipe or refrigeration? Salted caramel glaze made it special.]
Thankfully, only one appetizer special (butternut squash soup), and one entree special (pan seared filet of red snapper), instead of the laundry list of specials that some restaurants burden the diner and the waiter with. A tasting menu is available, but not all waiters remember to mention it. Reservations can be made through Savored.com, a variable pricing service, which enables you to eat at many places for a discount, if your meal times are flexible. 7 p.m. on a Friday night does not seem like an inconvenient time to eat for a 20% discount on both food and drink.
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