Smithfield. 215 West 28th Street (7th & 8th Avenues).
This tavern has surpassed Nevada Smith's as the go-to-venue for football. Every league gets it due from the EPL to La Ligue to Serie A to the Bundesliga, the Eredivisie, etc. Not only are there three floors of screens, but the food is reasonably priced and good to boot. The wait staff is great, welcoming even at 7:30 a.m.! There are plenty of clean, well-stocked restrooms.
Breakfast & Beer menu is sure to please the fans who come for the early morning matches. The Brekky Sanger is a hardy way to start the morning while watching your team. It's a filling sandwich of organic fried eggs and Irish pork sausage on Pullman bread. For something lighter, closer to lunchtime, try the Chopped Salad, freshly made and properly dressed with bits of pine nuts, dates, crisp shredded lettuce and various other tidbits. All your favorite beers are available from the early morning dato last call.
Saturday, March 30, 2013
Not Your Neighborhood Italian Market
Il Buco Alimentari e Vineria. 53 Great Jones Street (Bowery & Lafayette), NYC.
Roast Porchetta Panino. Not for those watching their cholesterol. This sandwich is a generous portion of Porchetta served on a crispy, crusty house-made roll. The portion was obviously sliced from a rolled pork roast which would make natives of Lazio proud. The slice included the crunchy skin and a rich layer of pork fat surrounding the moist pork and its Salsa Verde. Peppery Baby Arugula in the sandwich was a nice counterpoint to all that fat! A small side dish included Pickled Cauliflower, a Baby Carrot and a small Onion. These pickled vegetables were also a nice contrast to the rich pork.
A generous slice of Olive Oil Cake was a satisfying dessert with its hint of lemon. Black and Green teas are served by the pot; and a full menu of espresso drinks are available.
Sit at the 6-seat counter in the Alimentari. The wait-staff could not have been nicer, or more professional. They graciously answered any and all questions--about the food, the wine, the fancy beer and wine pulls, etc. Water glasses are routinely filled, even though the water carafe sits in front of you. Every effort is successfully made to make a diner feel welcomed.
Roast Porchetta Panino. Not for those watching their cholesterol. This sandwich is a generous portion of Porchetta served on a crispy, crusty house-made roll. The portion was obviously sliced from a rolled pork roast which would make natives of Lazio proud. The slice included the crunchy skin and a rich layer of pork fat surrounding the moist pork and its Salsa Verde. Peppery Baby Arugula in the sandwich was a nice counterpoint to all that fat! A small side dish included Pickled Cauliflower, a Baby Carrot and a small Onion. These pickled vegetables were also a nice contrast to the rich pork.
A generous slice of Olive Oil Cake was a satisfying dessert with its hint of lemon. Black and Green teas are served by the pot; and a full menu of espresso drinks are available.
Sit at the 6-seat counter in the Alimentari. The wait-staff could not have been nicer, or more professional. They graciously answered any and all questions--about the food, the wine, the fancy beer and wine pulls, etc. Water glasses are routinely filled, even though the water carafe sits in front of you. Every effort is successfully made to make a diner feel welcomed.
Sunday, March 10, 2013
No Joyous Noise from this Calliope
Calliope, 84 East 4th Street, New York, NY 10003.
Finally had a chance to try this much heralded, relatively new, spot in the East Village. Perhaps the kitchen is overwhelmed by its success, or perhaps there is too little new-style French bistro cooking in the City so any attempt is lauded. It was an up and down meal.
The complimentary anchovy toast with radishes is served as two big thick slices of nice crusty bread lightly toasted with a schmeer of anchovy spread, and a side of whole radishes. It would have been easier to eat, and tastier too, if the toast were smaller and the radishes were sliced and presented on top of each piece of toast. Eaten at the same time these individual elements were more complementary.
UP: The Eggs Mayo appetizer does not disappoint. Three perfectly cooked boiled eggs with ever so slightly runny centers are served whole, sprinkled with fresh chives, and drizzled with a delicious house-made mayo. The deep orange color of the yolks testified to the eggs' freshness. A very nice starter.
DOWN: However, a curious thing happened when we were presented with this starter. The waiter asked if we wanted the entrees along with the starter, or if we wanted them held since they were ready!? We requested the entrees be served when we were done with the eggs. We presumed the waiter did not really mean that our entrees were literally ready and being held. (The restaurant was only half full, and the expediting should not have been mistimed.)
DOWN: While the Rabbit with Pappardelle was tasty, the pasta was slightly overcooked. Fresh pasta is always tricky. Timing is important. It is too easy to overcook fresh pasta and have it turn it into paste.
UP: The Hot and Sour Braised Lamb Neck was well spiced and accompanied by mascarpone agnoletti. The lamb was served in a braising liquid that was a good balance of hot and sour.
UP: The Market Vegetable was the ubiquitous Brussels Sprout sauteed and served with Thai chilies. The server noticed my reticence, and suggested that the chef could go light on the chilies. The Brussels Sprouts were served crispy with a hint of heat. Good suggestion.
DOWN: For dessert the Green Apple and Pear Tart was shared. The portion came sliced in two with creme fraiche. Unfortunately, one of the halves was unevenly cooked and burnt looking. Having baked a number of fruit tarts myself, I would never serve a "guest" such an unsightly looking serving.
UP: The tea is properly served in a pot and the Americano had crema floating on top which attested to its really being pulled and not poured from a pre-made pot of coffee.
UP: The service is generally solicitous, and cannot be blamed for what happens in the kitchen. The restaurant still sends a portion of your check to two local theatre groups--the New York Theatre Workshop and La Mama--when you let them know you are a supporter.
As talented as the chefs are supposed to be, I would not make a special trip to eat here again. In addition, there are at least two or three too many two tops. The tables are so close together, you can accidentally put your elbow in a neighbor's plate. A party of 7 were seated at a table only big enough for 6.
Finally had a chance to try this much heralded, relatively new, spot in the East Village. Perhaps the kitchen is overwhelmed by its success, or perhaps there is too little new-style French bistro cooking in the City so any attempt is lauded. It was an up and down meal.
The complimentary anchovy toast with radishes is served as two big thick slices of nice crusty bread lightly toasted with a schmeer of anchovy spread, and a side of whole radishes. It would have been easier to eat, and tastier too, if the toast were smaller and the radishes were sliced and presented on top of each piece of toast. Eaten at the same time these individual elements were more complementary.
UP: The Eggs Mayo appetizer does not disappoint. Three perfectly cooked boiled eggs with ever so slightly runny centers are served whole, sprinkled with fresh chives, and drizzled with a delicious house-made mayo. The deep orange color of the yolks testified to the eggs' freshness. A very nice starter.
DOWN: However, a curious thing happened when we were presented with this starter. The waiter asked if we wanted the entrees along with the starter, or if we wanted them held since they were ready!? We requested the entrees be served when we were done with the eggs. We presumed the waiter did not really mean that our entrees were literally ready and being held. (The restaurant was only half full, and the expediting should not have been mistimed.)
DOWN: While the Rabbit with Pappardelle was tasty, the pasta was slightly overcooked. Fresh pasta is always tricky. Timing is important. It is too easy to overcook fresh pasta and have it turn it into paste.
UP: The Hot and Sour Braised Lamb Neck was well spiced and accompanied by mascarpone agnoletti. The lamb was served in a braising liquid that was a good balance of hot and sour.
UP: The Market Vegetable was the ubiquitous Brussels Sprout sauteed and served with Thai chilies. The server noticed my reticence, and suggested that the chef could go light on the chilies. The Brussels Sprouts were served crispy with a hint of heat. Good suggestion.
DOWN: For dessert the Green Apple and Pear Tart was shared. The portion came sliced in two with creme fraiche. Unfortunately, one of the halves was unevenly cooked and burnt looking. Having baked a number of fruit tarts myself, I would never serve a "guest" such an unsightly looking serving.
UP: The tea is properly served in a pot and the Americano had crema floating on top which attested to its really being pulled and not poured from a pre-made pot of coffee.
UP: The service is generally solicitous, and cannot be blamed for what happens in the kitchen. The restaurant still sends a portion of your check to two local theatre groups--the New York Theatre Workshop and La Mama--when you let them know you are a supporter.
As talented as the chefs are supposed to be, I would not make a special trip to eat here again. In addition, there are at least two or three too many two tops. The tables are so close together, you can accidentally put your elbow in a neighbor's plate. A party of 7 were seated at a table only big enough for 6.
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