Momofuku Noodle Bar

Momofuku means lucky peach. This restaurant is one of three by Chef David Chang who was named chef of the year by GQ and Bon Appétit, among other accolades. The other restaurants, Momofuku Ssam and Momofuku Ko, are increasingly harder to get into. I've walked by Ssam a few times and it looks like a very trendy bar and is always crowded. Ko has just 12 seats and offers a tasting menu by reservation only—I'm still struggling to get reservations. So the noodle bar is the most casual of the three and it is relatively easy to get into. We dropped in not knowing what to expect and were very pleased with the experience.

Our server suggested a few things from the menu for us to try and not knowing any different, we followed his guidance. We started with the most popular item on the menu, steamed buns with pork belly and cucumber. There was some kind of sauce spread on the bun that gave the dish a chocolatey or sweet taste that worked really well with the more salty pork.

The next dish was the biggest risk: sliced fluke sashimi with pickled pearl onion and charred jalapeno. We're OK with raw fish in sushi, but I've never had fluke in this way before. It was really a very good dish, though it didn't look that good on the plate (kind of plain as the fish was white as was the plate). The fish was tender and not at all fishy. The onion and jalapeno were a nice texture and flavor addition. There was also some kind of oil or other lite sauce that helped to bring everything together.

Finally we shared a bowl of ramen. After our experience at Ippudo, we're getting used to gourmet noodles. The momofuku ramen came with shredded pork and two pieces of pork belly, a poached egg, scallions, and watercress (or something). The broth wasn't too salty and the noodles of course were very good. We really liked the dish.

I think the main focus of our dinner conversation was who we could bring to this restaurant. It's a unique atmosphere, casual and loud, with communal tables. The wait staff was friendly and helpful. The food is definitely good but I'd say some people might be a little afraid to try it. I think the restaurant fits in quite well though in the neighborhood and with the general crowd around here. We'll have to see who we take to momofuku next - and when we can try the other two restaurants!

The Smith

In the heart of the East Village, The Smith serves breakfast, brunch, lunch and dinner every day in a casual upbeat environment.

I really liked this place. I'd compare it to Schiller's Liquor Bar, just on a bigger scale. It even has a funky bathroom and old-school glass bottles for tap water a lá Schiller's. The Smith is a few blocks uptown from our place, on Third Avenue. The restaurant has a lot of street frontage and in warm weather the windows all open up to the street. We took some friends visiting from D.C. there for brunch.

I found the food to be quite good, for what it is. The hit of the meal was the croaker with smoked ham, gruyere cheese, over sourdough rye, with fried eggs drooping over the whole mess. It was a huge portion served in a skillet. I'd say it could easily be shared. Plus, it tasted good - the egg yolk dripping through all the other ingredients made for a good sauce. I had the steak and eggs which came with home fries. It was good, though I felt the meat was a little tough.

As I mentioned before there are a few funky touches at the restaurant. The bathroom is one large room with a bunch of individual stalls, rather than a men's room and a ladies room. Then, oddly, there is a photo booth in the bathroom too. We'll have to go try that out. We were served both flat and sparkling water at no charge, in clear and green glass bottles, respectively.

Unfortunately, I felt the service could have been a little better and more attentive. We were waiting for a while to get some ketchup and to get a replacement fork after one dropped on the floor. But I suppose that's a consequence of their success - the place was busy! And every time I walk by, weekday, weekend, lunch, dinner, it is crowded. I'd definitely go back. Plus I hear they have free food on Wednesdays!

Spring Street Natural

Spring Street Natural Restaurant was founded in 1973 in the heart of SoHo. The Restaurant quickly became a neighborhood fixture, serving up fresh, healthy cuisine at affordable prices to local denizens.

We went to Spring Street Natural because we couldn't get in at nearby Balthazar. It was a cool space, very open and light and also very crowded. Unfortunately we weren't that impressed with the food. I ordered a shrimp and mushroom risotto which seemed more watery than creamy. V had the Mayan eggs which included two eggs on a yellow corn tortilla with black beans, Monterrey Jack cheese, guacamole, lettuce, and ranchero sauce. She was disappointed because it wasn't as salad-like as she expected. I guess that doesn't mean it was bad, it just didn't meet her expectations.

Overall it is a really cool restaurant, with pretty reasonable prices and a neat atmosphere. Maybe we'll try a something else next time, because there's a lot of good looking stuff on the menu.

Café Gray

A world of elegance, gracious hospitality and superior food

— the world of Café Gray

After our dining experience at Café Gray, I'd say this description on their website is apt. V and I went to a fancy dinner here at the Time Warner Center to celebrate Valentine's Day. That saddest part of the experience is knowing now that the restaurant is closing.

Our meal was amazing, and the culinary highlight was the house specialty mushroom risotto. It was just so creamy and with a great mushroomy flavor. The second course that really amazed us was the short rib, which was served with grits and a mustard sauce.

Besides the food, the service was great, with a very formal dining style. The wine list was impressively pricey, I think we picked one of the cheapest bottles - at around $60! But it was a very good bottle of wine.

Finally, the other amazing thing about the restaurant was the view: windows looking out over Central Park and Columbus Circle. And before that is the kitchen - out in the open in the restaurant. So through the meal I was able to see the chefs preparing dishes, with a backdrop of the city at night. It was really a treat. At the end of our meal we also got a private tour of the chef's table, which is tucked in a corner of the kitchen. I think it too would be a bit pricey to reserve, but if I ever had a chance...

It was a great meal, and though the restaurant is closing, there are rumors that a new location will open soon near Times Square, which may be a good move, as I'd say Café Gray is a great pre-theatre choice.

Amalia

Enjoy inventive American cuisine with a coastal Mediterranean flair in an exquisite environment blending old world baroque elements such as silk chinoserie wallpaper and black Murano glass chandeliers with downtown touches like distressed brick walls, granite archways and a magnificent backlit mosaic tile "floating staircase" custom made by Sicis of Italy.

Amalia is sure good at run-on sentences in their descriptions. But there is more I'd add, notably the unique placement of artwork and old-world paintings...on the ceilings! The dark atmosphere and candlelight combine with a trendy crowd to make a pretty happening restaurant.

I'd say that Amalia isn't quite a formal restaurant but it is definitely upscale (and pricey - luckily this meal was compliments of my alma mater, thanking me for my donations). We had excellent service throughout our three-course meal with wine. The food was very good and the menu had some interesting selections, with a handful of words I'd probably have to look up before ordering. I think I'd go back if I had the budget for a fancy pre-theater meal, or a guest who'd appreciate the cool crowd and atmosphere.

Mickey Mantle's

Since opening in 1988, Mickey Mantle's Restaurant and Sports Bar has established itself as a New York Institution, one of the city's most popular restaurants.

V and I went for dinner at Mickey Mantle's - overall it was a fine experience, but I wouldn't rate it as one of my favorites. The restaurant is pretty typical of most sports bars and the food is rather expensive. Admittedly I had a large steak, and it is New York City, on Central Park South.

The atmosphere is basic sports bar, with a good umber of TV's throughout the restaurant, and of course Mickey Mantle and other sports paraphernalia on the walls. There were a few odd things though, our table had a booth seat on one side and a chair on the other and they were not at the same level, meaning V was sitting a few inches lower than I.

We started with a spinach and cheese dip that was very good. It remained creamy even after it cooled down, and the flavor was smooth and rich, but not too strong. As I mentioned, I had a steak, the Cowboy Steak, which was described to me as a steak on the bone rubbed with a mix of spices and peppers. I couldn't taste many spices when it came out, mostly just the nice flavor of a good char on the grill. The steak was huge, 21 ounces, and I attempted my best effort at finishing it, but with the spinach dip, a side of mashed potatoes (which were quite good, a little chunky, with a cream gravy) and the broiled tomato it was too much to finish (though I got close). Fortunately I had a good workout at the gym earlier in the day. V had a more reasonable Kobe Chopped Steak with mushrooms and asparagus. It was basically a fancy hamburger patty, and even though it was Kobe beef, that's how it tasted.

The service was adequate, but nothing special. I'd say overall, Mickey Mantle's is a bit expensive - or really it's just not that special of a place to me. I suppose I prefer something other than a sports bar aimed at more of the tourist crowd.

Fairway Market Cafe and Steakhouse

I heard about the Fairway Market Cafe and Steakhouse from a Food Network show, that recommended it as a place for a great steak at a very reasonable price. The restaurant is actually secondary to to a much larger grocery store. I suppose that because the food for the restaurant come straight from the store below, the prices can remain low.

V and I went for dinner and ordered from the $29 prix fixe menu, which offers most everything on the main menu in a three course meal. A good $15 bottle of wine rounded out the meal.

For an appetizer I ordered the white bean soup, which I expected to be kind of thick or creamy, but was actually a broth based soup. It wasn't as hearty as I expected, but it was pretty good. V had roasted clams, which were in a nice butter sauce and were a good start to her meal.

We both ordered steaks, V the Prime Dry Aged N.Y. Strip Steak, and I the Marinated Skirt Steak. Both were good, V's more tender and mine with a bit more flavor. I had mashed potatoes on the side that were over mashed, but the fries with V's steak were well seasoned and crispy.

For dessert V had apple pie which was good, but I wished it was warm. I had a slice of carrot cake which was pretty moist and had a coconut frosting. I've had better, but it was a nice end to the meal.

The restaurant is pretty simple, upstairs from the grocery store, filled with wooden tables, light metal chairs and some large pictures and banners on the wall showing fruits and vegetables. We arrived early for a Friday dinner to a relatively empty dining room, but by the end of the meal the place was close to packed. The service was good, and our waitress was vary friendly.

Overall the meal was good, but not great. I suppose for the price it was what you would expect. I don't know if I'll go back, but if I lived on the Upper West Side, I'd definitely be a regular, for a satisfying, cheap, dinner.

Craftbar

Craftbar is Craft's informal sister-restaurant, where Chef Tom Colicchio applies the same philosophy of simple food derived from the finest ingredients, to casual dining.

I've seen Tom Colicchio as head judge of the reality cooking show, Top Chef. I didn't know much about his cooking style but I guess the show worked for him because I looked up his restaurants in New York and made a point of going - to one of the cheaper ones at least.

Craft Bar has an odd atmosphere, it seemed kind of unfinished to me. High ceilings, white walls, a cement floor...the one unique thing was a catwalk crossing the space, though it didn't seem to have any purpose other than for storage. I suppose the atmosphere was good for the young, casual crowd. The servers were dressed casually, with black t-shirts and pants.

As a starter our server brought little crispy bread sticks that had a nice saltiness that I couldn't resist. We each ordered appetizers. I had the pecorino fondue which had a little sweetness to it, with a few hazelnuts on top. I didn't think of it as fondue, more just a broiled cheese with some chips. But regardless, it was cheese and it was good combination of sweet and salty. V had a squash and gruyere soup that was not too sweet and a great dish for fall. Another appetizer was the chickpea fries, which were rather interesting. They were very thick, probably half-inch square and a few inches long, they were 'supple' but not very crispy. The olive aoli dip that came with them was very good.

For entrees we each tried something different. V and her friend, Lonestar, each had the chantorelle risotto that I found to be really, really good - it was very smooth, almost cheesy. The braised short ribs, in a mild consommé were delicious and very tender. The hangar steak, which I ordered, was fairly peppery, but quite tender, which is a feat with this cut. The onions and potatoes on the side were also very good.

Overall I found the menu at Craftbar to be well...crafted. The dishes were unique, and along with that, the service was very good. It ended up being an expensive meal, but we went all out, with two courses each and plenty of drinks. I was definitely satisfied with the meal and the restaurant as a whole. I'll have to try the other Craft restaurants now!

Bar Americain

An American brasserie, Bar Americain celebrates the foods of America with a healthy dose of the bold flavors Bobby Flay is most known for. ...Bobby combines his American menu with the energetic fast pace of the time-honored European brasserie.

This is my second brunch at Bar Americain, the first having been almost a year ago before I moved to the city. Both times though I was impressed with the creativity on the menu along with the impeccable service and expansive, elegantly designed dining room.

The restaurant is one huge room with 20-foot ceilings and kind of a 20's-style-meets-futuristic decor. Behind the bar is a massive mirror (of multiple panels) that dominates the wall, but balances with a few columns and other pieces that serve to divide the space and the cool five-foot diameter lights that hang over circular banquettes. Off to one side, you can see the kitchen and the raw bar, both things I appreciate. The whole space managed to maintain a sense of intimacy, in that I wasn't distracted by what was happening around me, yet keep an open and spacious feeling. I have yet to visit the mezzanine, which "provides an ideal vantage point for people watching with a slight respite from the bustle of the main floor below."

On to the food. From what I remember, the brunch menu hasn't changed too much in the last year, and that's fine with me: stick with what works. The menu is arranged more like a dinner menu, with appetizers, sides, the raw bar, and entrees listed, along with an selection of cocktails — with everything themed more around breakfast and lunch, than dinner, of course. There were so many dishes that were appealing, it was tough to settle on just one. Luckily I was able to taste a few others.

As I was craving Hollandaise, I ordered the Crawfish & Crab Cakes, with poached eggs and a tarragon Hollandaise. The dish was delicious, though the tarragon was a bit strong in the sauce. I almost wanted to order the Cajun Hollandaise from another dish (which looked amazing) but I didn't want to veer from the chef's choice for the dish. Another favorite at our table was the Blue Corn Fried Eggs. The menu doesn't do the dish justice: we had all passed it over until our server explained how it comes together with eggs over easy atop a large blue-corn 'chip' with chilies, black beans and crumbled cheese. I was jealous of V, who was enjoying every bite. Like this dish, others on the menu were typical of Flay's southwestern style, and they were all very original and well executed.

The Smoked Chicken Pot Pie comes in a ceramic crock with a sweet potato biscuit crust and was very fitting for the season, as it has begun to cool down. The Biscuits and Cream Gravy was tempting with artisanal ham (I wonder exactly what that means?), sausage and scrambled eggs. The previously mentioned Cajun Hollandaise comes atop poached eggs, Tasso ham, and a griddled tomato that looked amazing and also fitting for Flay's style. And the list of things I want to try goes on: an open-face omelet with peppers, mushrooms and goat cheese; Bananas Foster Crepes; and a Grilled Pizza, with smoked bacon, caramelized onions, and toasted garlic. Flay has really put together a great menu.

Finally, to top off the atmosphere and the food, the service too is top notch. Our server was friendly and attentive, he knew the dishes and drinks so well that he was able to convince several of us to change our orders. Still he knew too just the right amount of attention to give and stayed back during most of the meal, allowing us to enjoy the company and conversation at the table. Really, everything came together at Bar American for a great meal. I'm grateful to V's family for inviting me along to this and so many other great meals!

Café Boulud

Café Boulud pays homage to the food chef-owner Daniel Boulud grew up with in France and celebrates the food he loves in America. Café Boulud's dynamic menu, created by Daniel Boulud, Chef de Cuisine Bertrand Chemel, and Pastry Chef Eric Bertoïa, is divided among four headings that reflect Daniel's four culinary muses: La Tradition, the classic dishes of French cooking; La Saison, the seasonal specialties of the market; Le Potager, a celebration of the vegetable garden; and Le Voyage, the exotic flavors of world cuisines.

V's family was in town and specially selected Café Boulud for dinner after drinks at the Carlyle Hotel's Bemelmans Bar. (I was lucky the reservation was for after my class, though the restaurant was busy when we arrived, and we weren't seated until 30 minutes past our reservation.) The restaurant has an understated elegance, that in my mind was meant to put the focus of the experience on the food, not the room just as is noted on the restaurant website:

The dining room’s rich, wood paneled surfaces and plush upholstery in muted neutral tones pay homage to the elegant modernism of a 1930's Parisian rendez-vous, creating a sleek backdrop for the palate of flavors on Café Boulud’s eclectic menu. ... The space is decorated in subdued earth tones: banquettes in shades of cocoa, walls upholstered in sandy hues, ivory colored curtains, and custom wool carpeting inspired by traditional Tibetan design woven in shades of hazelnut, sage and caramel.

The menu's four different headings, plus an addendum of market specials were all so tempting it took us quite a while to each decide on what to order. There were two preparations of foie gras, lots of mushroom dishes, and plenty of seafood among just the appetizers! I ended up ordering the Seared Hudson Valley Foie Gras, from under the "La Tradition" heading. It was served with homemade ginger bread, roasted pear and Swiss chard. The presentation was beautiful, with the pieces of the dish stacked atop one another. The pear went well with the fattiness of the foie gras, which had a bit of a crispiness from the sear. For something I sample so rarely, this was a great execution.

The main courses were equally difficult to choose from: bacon wrapped veal tenderloin, roasted venison, rabbit "schnitzel," roasted glazed duck breast, a beef duo with short ribs and aged strip loin, plus sole, halibut and pastas. Each of the preparations was unique and fit within its respective heading.

I opted for the roasted and glazed duck breast, from under the seasonal heading. This too was served with chard as a greenery, oyster mushrooms and farro, which was kind of like a rice though it is a form of wheat. The duck was very tasty and tender. The glazed had a nice sweetness that wasn't to strong, it was nice to get a little in each bite. I also tried V's bacon wrapped veal tenderloin, which was served with polenta. "It was quite delicious," she commented. "the flavors were distinct in that the bacon didn't overwhelm the veal." I agree, though I actually thought the bacon could have been a little stronger in flavor. We both thought there could have been more polenta as it was just a small dollop under the veal.

I only got a bit or two of the Beef Duo, which V's mom ordered, but it was definitely an amazing dish. The braised short ribs were tender and so flavorful that even the small bite I tried filled my mouth with great, slightly salty, tastes. The strip loin was equally (but differently) flavorful—these flavors are hard to describe but both emphasized the meat's flavor rather than masking it with strong sauces or marinades.

To add to our dinner, the service at Café Boulud is almost too good. With several people serving us there was a little confusion about drink orders at one point, but otherwise the service was spot on. Our server was very attentive through the meal and the sommelier(s) recommended some great wines. When each course was served, a team of servers surrounded our table and on cue all of our plates were placed at once—it made for a nice effect.

Café Boulud is an excellent restaurant. The food and the service are top notch. The formal but calm atmosphere leads to a more mature (less trendy) crowd that befits the restaurant and Chef Boulud's intention of a Parisian rendez-vous. Thanks again to V's parents for inviting me along!

Landmarc TWC

Everyone seems to be writing good things about Landmarc and its new location at the Time Warner Center.

landmarc [at the time warner center] remains true to its original vision — delicious, straightforward bistro food with an award-winning wine list, all at reasonable prices. an amalgam of industrial and natural materials — exposed brick, hardwood floors, rebar and rusted metals, along with a smattering of luxurious materials, recall the downtown roots of landmarc’s tribeca outpost while creating a sense of luxury for this flagship location. [sic]

After all this hype, I really had high expectations for my dinner at Landmarc. We went, with V's family again (thanks!), for dinner after a show on Broadway. Overall I was satisfied, but I feel like the restaurant doesn't quite know what it is yet.

As I was walking home from dinner, I decided that Landmarc is like silly putty. Careful planning and intense research with the hope of developing the next breakthrough didn't quite result in what was expected, but produced a fun product that can be enjoyed by everyone. Such is Landmarc TWC. The atmosphere is fun, with a cool design and fun music playing, the staff wear black t-shirts keeping it not too dressy; but it isn't quite as much of a breakthrough as expected.

I haven't been to the TirBeCa location, but I know that it has been successful and is much smaller. This new location has a cool industrial decor with rebar on the ceiling and weathered wooden tables. It seemed a bit odd that our table looked out to a shopping mall. Even if the Shops at TWC are upscale, it brought the atmosphere down a notch from upscale to "dinner at the mall" for us. I imagine that if we were seated with a view out at Columbus Circle, I'd have been much more impressed.

The menu is unique, a folded sheet of tabloid sized paper, arranged somewhat peculiarly with lots of options under various headings. I had heard good things about some of the appetizers, "a few of the items, like the roasted marrow bones and goat cheese profiteroles, are already classics." So that's what V and I ordered. I found the marrow bones certainly to be unique, but difficult to eat. The plate came with three thick bones, kind of like those I'd give the dog, along with grilled bread, caramelized onions and a little bowl of sea salt. I stacked little bites of each element, but it was a real challenge to get the marrow out of the bones. V's profiteroles, or cream puffs were very good, with a nice taste and texture.

Because I had steak the night before, I decided against Landmarc's hangar steak (or others) and ordered mussels with chorizo and onion. They came in a cast iron pot with plenty of mussels and lots of sausage mixed in. I like mussels because they force you to take your time eating, though they are a bit of a messy meal. I found the seasonings to be very good, though bites of mussel and sausage had the chorizo overpowering the more subtle flavor of the mussel. This was also served with a large basket of french fries, that made for quite a sizable dinner. I couldn't even come close to eating all the fies, but they were tasty on their own and dipped in the mussel sauce.

V enjoyed the filet mignon with a sauce called butter maître d'hôtel, which is actually a pat of herbed butter placed atop the filet and allowed to melt into the steak as you eat it. It was very good, as a filet should be. It also came with the same french fries on the side. We also tried the "crushed potatoes" (they don't allow substitutions), and we were curious as to what these would be. Mashed? No, crushed is very accurate, they're small potatoes cooked and slightly smashed and seasoned before serving. Nothing amazing, but a unique preparation.

We didn't try any desserts, but it is worth noting that they are only $3 each, and they look very good. Our server did bring out a few house-made caramels which were a nice end to a very nice meal. I'm glad I went to Landmarc, it didn't quite meet my preconceived expectations, but, like silly putty, it is a lot of fun, and I'll probably give it another try now that I know what to expect.

Gramercy Tavern

Opened in 1994, Gramercy Tavern is a renewal of the classic American Tavern offering refined, contemporary American cuisine, warm hospitality and unparalleled service in an historic landmark building.

I was lucky enough to be brought along with V's family for an amazing dinner at Gramercy Tavern. I was more than impressed by my dining experience: the food was spectacular with service to match. We were lucky enough to get a dining room reservation at the last minute due to someone else's cancellation. Before we arrived I didn't realize the "Tavern" is separate from the "Dining Room" each offering a different menu. The Tavern menu is more typical with several appetizers and entree options, where the dining room offers a three course prix fixe and several tasting menus. We chose from the fixed price menu.

Even before the first courses were served we enjoyed an amuse bouche (tiny bite-sized morsels served before the hors d'œuvre or first course of a meal), which I believe had onion and perhaps some kind of seafood, scallops perhaps. It was a nice light start to the meal. We were also served rolls, one of which was a unique olive bread with chunks of olives baked in.

I ordered the Open Crab Ravioli with Razor Clams and Nettles, and when it arrived it looked amazing. The openness of the ravioli was interesting...it was more like a little seafood and pasta sandwich. But, I was also tempted by the Tuna & Beet Tartare with Radish and Hazelnuts, which V's brother J ordered. He typically doesn't share at dinner, but I managed to negotiate a swap. I think we both ended up happy. The tuna was mixed with beets, something I generally don't like. The beets weren't too crunchy but the combination of the textures was well balanced. From what J said, the ravioli was very good too. The nettles, a fresh herb, added a nice flavor.

The second course was even better. I ordered the Hanger Steak & Braised Short Rib with Snap Peas, Runner Beans and Puffed Potatoes. The steak was cooked perfectly, and the short rib was flavorful and tender, easy to eat with only a fork. The puffed potatoes were a bit of a surprise, they were lightly fried balls of mashed potato, that actually were a very light addition to the meal which contrasted nicely with the heavier steak and ribs. Thinking of steak and potatoes...the portions were just right, not huge, but very satisfying in the scheme of the entire meal.

V had the Monkfish with Spring Onion, Swiss Chard and Mussel Broth, something new for her, and I think she was satisfied. I tried a bite and found the texture a little grainy or stringy, not flaky like most fish. But it was tender and light, not too rich or buttery, which was nice for a summer meal.

Before talking about desserts, I want to mention the decor. I liked the Tavern area a little better than the dining room, in terms of decor, but then again the dining room really is about the food. The dining room had an authentic home-style feel to it with weathered walls, light stained wood paneling, curtains and exposed beams. There were quilts and paintings on the walls and beautiful flower bouquets all around the dining room. My first impression though was of something more like a "Country Kitchen" restaurant from back in Minnesota. But what Gramercy did was to really evoke that home feel and bring it up to a very classy level. I'm sure the bouquets were real flowers and the space, though large, was well divided to provide some intimacy. Additionally the service was amazing. Every detail was accounted for: from having the right fork for my appetizer, to the way they cleared the table after each course quietly and discreetly - I don't think we ever heard a clink of dishes, in fact we noticed that each piece of dinner wear was picked up individually and neatly stacked so as not to disrupt our conversation.

Now for dessert. Which was preceded by another amuse (which was good, but I can't remember at the moment). I had Milk Chocolate Praline Mousse with Mocha-Grand Marnier Ice Cream. It was the coolest presentation I've seen in a long time. The mousse was served in almost a candy-bar form, a long bar shape, it was light but chocolatey, kind of like a mousse Kit-Kat. The ice cream was on the side with a candy sugar droplet made by the pastry chef. V had Warm Chocolate Bread Pudding with Cacao Nib Ice Cream. I will admit that I was a little jealous of her dessert, which was rich and delicious. The warm bread pudding helped to melt the ice cream a bit, which is just they way I like it. I only got one bite!

Gramercy Tavern really shows a lot of respect for the food they serve and for the customers enjoying it. The service shows it, ans does the level of cuisine that comes out of the kitchen. I am really grateful that I got to experience such a great dinner! When another special occasion arises, I know I have a good place to go.

The Westside Brewing Co.

I liked The Westside Brewing Co. on the upper west side, and I really enjoyed the neighborhood too, being that I'd basically never explored it before. The restaurant was crowded, and really centered on its wide variety of beers (I had one of my Belgian favorites, Kwak!). I had black bean soup and the chicken satay, both appetizers. The satay was very peanutty, which was exactly what I was hoping for. Overall the restaurant had a cool atmosphere, was packed for a Thursday evening and the service was above par. Beers were reasonably priced for their wide variety, and as a bonus each was served in its appropriate glass! If I'm back in the neighborhood, Id try it again.

Tenth Avenue Cookshop

Cookshop presents the ideal combination of great American food, prepared by Chef Marc Meyer, warm hospitality and meaningful design to west Chelsea. At the heart and soul of Cookshop lies the owners’ commitment to bringing an honest seasonal dining option to New York City coupled with an exceptional beverage program.

I was invited along to a birthday dinner at the Tenth Avenue Cookshop in Chelsea on a rainy Sunday night, and boy was I lucky. It was an amazing meal from start to finish, punctuated with a collection of even better wines than ran the course from champagne to white, red, and sweet. Wow. Thanks.

That assortment of wines means there were a lot of foods to pair it with. We started off with a few "snacks" and sides as they were called on the menu. There was a sweetbread 'nugget' that was tasty, though I had to go home and look up sweetbread. The kitchen did a nice job of preparing it. It wasn't too greasy or chewy, it was simply a unique meat nugget. I also had to look up Hominy, which was served in a basket, fried, in little bean-sized pieces, and tasted a lot like pine nuts. We also had a side of fries with a spicy mayo which were very good. The hefty portion was served in a medium-large bowl; the fries were shorter than what you'd typically expect. Spices gave them a darker color, but they weren't coated in something like curly fries from a fast-food chain. The deviled egg was also very good.

After this we had starters...both V and I ordered the soup, which was perfect for a rainy night. It had some kind of grain or barley element that gave it an interesting texture, and mushrooms. Unfortunately I can't remember all the ingredients, but suffice it to say it was home style and hearty, but not too filling, because we had our main course to come.

I had some of the best sea scallops I've ever tasted as a main course, served with mashed potatoes. I feel like scallops are usually something that is pretty consistent from place to place, because they aren't cooked to order, but somehow these were better than most any I've had before. The outside of each scallop was crispy while the inside was tender and had no graininess whatsoever. V's order was the pork chop with 'drunken beans' which I almost had to look up too (fortunately our server explained that they are black beans cooked in ale). The chop was thick but tender. The beans were served hot, and a little spicy. I liked the beans better than the mashed potatoes.

Closing out the meal we tried the Baked Alaska (which I had to look up) and the chocolate cake. Both were very good and served as a great way to end our meal. The atmosphere in the restaurant was very nice, it has a simple decor, with mostly white walls, and fun chalk boards with a diagram of a pig mounted in one corner. There was a huge rotisserie and stone oven right next to our table which made it a little hot, but seeing into that part of the kitchen was cool. Overall it was an amazing meal, and as I said above, I was lucky to be there. Thanks again!

Central Kitchen

A tempting picture of Tuna Steak Frites in Time Out New York brought us to dinner at Central Kitchen. I called ahead to make a reservation and it wasn't too hard to get a good time even at the last minute, though when we arrived it did seem fairly crowded. We were seated in the main dining room which has the open kitchen so you can see some of your meal being prepared. Of course, I was seated with my back to the kitchen, oh well. Maybe I'm becoming more aware of the atmosphere I dine in because like Zoe, Central Kitchen had a nice smell, or perhaps it was the open kitchen that just let more aromas out into the dining area.

The menu was carefully put together, just a short list of unique offerings. We skipped appetizers and ordered the tuna and the hangar steak, which is one of my favorite cuts. I was also tempted by the spareribs, and the scallops (which came with a creamy, aromatic sauce). Both dishes were different than we expected, but both were very good.

The weird thing about the tuna dish was its temperature. We knew we would be getting rare meat, but when I have tuna like this I expect it to be hot off the grill or cool from the sushi bar. This was more warm. I'm not saying it was bad, it was just that the temperature surprised me. The other surprise was the frites, they weren't like any other fries I've ever tried. I would call them shoe-lace fries (not to be confused with shoe string fries). They were long and flat, thus the shoe-lace description (shoe string fries are shorter), extremely crunchy, and not greasy at all. It was definitely a unique preparation. When you can go to just about any restaurant and get french fries of some kind, this was a nice variation.

Hangar steak comes from the cow's shoulder area and is generally very flavorful but a little tough. It is my favorite steak of all time, at least on the menu at Ray's the Steaks, a small restaurant right outside Washington, D.C. in Arlington, Va. (I generally just groan with pleasure with every bite there, while trying not to embarrass myself too much.)

Central Kitchen had tough competition. Their offering was another unique preparation. In this case the sauce served with the steak, "a port wine reduction" really wowed me. The dish wasn't the same as Ray's, and that was fine with me. The sauce was intensely flavorful and reminded me of something else I've had before, I couldn't figure out what that was, but I liked it. The steak was flavorful and not too tough. It was sliced across the grain of the meat, which (as I've learned from Good Eats) can actually make the meat more tender. The dish was also served with asparagus and roasted garlic. The garlic was a whole bulb, roasted till each clove was brown and sweet. It still had a sharp taste but was very nice on its own, or eaten with a bite of steak. I would say that I can't really compare this hangar steak to Ray's because the preparations were so different, one very simple (Ray's serves meat on a plate) and one very sophisticated.

Central Kitchen put forth a very unique and delicious meal. I liked the surprises we encountered along the way, and wasn't too surprised by the bill, which wasn't too outrageous!

Zoë

The focus of Zoë is our open kitchen with its wood burning oven, grill and rotisserie.

When I walked into Zoë, the first thing I noticed was the smell. The aroma was sort of like fresh bread, kind of sweet and yeasty, it contented me to stay for a while. The menu looked a little pricey but their bar offerings were reasonable, so that's where I sat. I later discovered that they have a chef's counter where the culinary team will personally explain what they're preparing and provide tips from the chef! (I don't care if it is technically for kids, I'm going back to eat there.)

From the bar menu I ordered a mushroom pizza, made with a variety of seasonal mushrooms, pesto, bacon and goat cheese. When it came out of the oven it was topped with a good portion of arugula. This whole combination had a wonderful aroma and a great combination of flavors and textures. It was really unlike any other pizza I've ever had. There were several types of mushrooms, which I probably couldn't identify but which were quite tasty and really not that mushroomy. The pesto added a nice garlic flavor and the goat cheese was flavorful but not too chalky which it sometimes can be.

As I enjoyed my dinner I took a look around the restaurant. It seems pretty big for its location, with the open kitchen at the back. The ceiling looked like it was red velvet or some other fabric, and there were interesting "fourteen-foot terra cotta columns" throughout the space. The crowd varied from families to business travelers with several groups of friends meeting up for a glass of wine. The bartender definitely knew what he was talking about when it came to wines. The servers too seemed very knowledgeable and friendly. Sitting at the bar I overheard some of their conversation and I could tell they cared about the customers and treating them well.

Though it was a shade on the expensive side ($25 for my pizza and a beer), I was definitely satisfied and am excited to come back and try more from the Zoë menu and chef's counter.