Corrado Bread and Pastry. 1361 Lexington Avenue at 90th Street, NYC. 1/31/13.
While wandering around the UES one evening looking for something sweet to eat, before attending a superb production of "Fiddler on the Roof," but not wanting to go to Starbucks, I stumbled into Corrado Bread and Pastry.
In a city often characterized as cold and rude, and often rightly so, the counter staff at this Upper East Side location are the welcomed exception. On a cold winter night, each customer that crossed the threshold was warmly greeted. Not an auto-pilot greeting, but a "look you in the eye" welcome. When someone takes the time to serve you in a cordial manner, it is hard to be rude and in a rush.
The pecan bar was yummy, full of pecans on a tender base and not overly sweet. With a cup of tea this was a perfect dessert. Be warned there is only a slim counter at the window at which to sit. Most customers took their orders with them--sandwiches, macarons, pastries, cookies, etc.
It was a pleasure to patronize a place that really wants your business, and by its example brings out the best in its customers.
Saturday, February 2, 2013
Burger Bite
Shake Shack, 154 E. 86th Street, NYC. 1/31/13.
Sometimes you just need a burger, and do not want to spend $10+. In spite of its popularity, Shake Shack can still satisfy your hunger for red meat. While fast becoming a chain, the Shake Shack is still not a "chain." The Shack Burger is an Angus beef patty, cooked at the time of order, and served with cheese, lettuce, tomato, and ShackSauce on a potato bun.
The freshness of the ingredients is what makes the difference. The burger patty is fresh, not frozen. The lettuce is green and leafy. The tomato slices are red. The potato bun is fresh.
This is fast food that is not "fast." While waits can be expected, the quality of the product is worth it.
Sometimes you just need a burger, and do not want to spend $10+. In spite of its popularity, Shake Shack can still satisfy your hunger for red meat. While fast becoming a chain, the Shake Shack is still not a "chain." The Shack Burger is an Angus beef patty, cooked at the time of order, and served with cheese, lettuce, tomato, and ShackSauce on a potato bun.
The freshness of the ingredients is what makes the difference. The burger patty is fresh, not frozen. The lettuce is green and leafy. The tomato slices are red. The potato bun is fresh.
This is fast food that is not "fast." While waits can be expected, the quality of the product is worth it.
Friday, January 25, 2013
A Hidden Oasis in the Midst of Crowded Soho
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.
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.
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.
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