Martha’s Vineyard Must Eats

May 18, 2012 By Leave a Comment

A few dishes to be sure to try on Martha’s Vineyard:

Grilled Edgartown Oysters at Henry’s

This Harborview Hotel restaurant has a casual pub room where you can get a glass of beer and an order of these oysters. Broiled with spicy garlic butter, these have a smoky, herby taste and the oysters themselves are bursting with liquor. A lighter version of Oysters Rockefeller, these are not to be missed.

Menemsha Cafe has delicious homemade soups and daily specials (The lamb stew, made with local lamb, is especially delicious), but you come here for the…

Chocolate Chip Cookies.

Freshly baked, hot, and gooey. One of these and you will need a food nap.

Head to this local butcher shop for exotic ingredients like ostrich, cold cut staples, and…

The Cuban Sub.

This unconventional Cuban sandwich, made with bacon, ham, Swiss cheese, pickles, spicy mustard, and some other ingredients, is a gut bomb of a sandwich. Salty, savory, hearty, and served on the most delicious freshly baked bread. This is everything indulgent in a handheld package.

That’s what she said.

The Scottish Bakehouse.

You know what to get here, right?

Everything. Especially the most luscious lemon bar I have ever had, with smooth, tart filling atop incredibly buttery, crumbly crust.

You may get sunburnt during your time on Martha’s Vineyard, but you surely won’t go hungry!

Filed Under: Massachusetts Tagged With: , , ,

Lattanzi’s Pizzeria, Edgartown

May 17, 2012 By Leave a Comment

When I hear Martha’s Vineyard, I think lobster rolls, B&Bs, and Jaws. I really don’t think pizza.

Lattanzi’s Pizzeria changed all that for me. Lattanzi’s is an elegant Italian restaurant in the upscale community of Edgartown and the pizzeria is the restaurant’s casual offshoot.

Open year round, it is a relaxed place where you can come in jeans, order a glass of wine, and chow down on some seriously great ‘za.

Bread

Baked in the wood burning oven, the bread is really worth mentioning. Sour and dense, with a pleasantly floury crust, it is great when dipped in the spicy garlic olive oil.

Zuppe alla Pesce

A nightly special, this shellfish soup was satisfying  in every way. It was an ample portion, spicy, fruity with tomatoes, and herby with parsley. The shellfish was fresh, salty, and juicy, and the result was a soup that was filling, well-rounded, and delicious with hunks of that delicious bread.

Vongole -Clam pie with Tomatoes, Herbs, Garlic, Spinach, and Asiago

When in Martha’s Vineyard, clams at every course are de rigueur. Here, topping wafer thin crust, they are adorned with garlicky spinach, sweet tomatoes, and salty shards of Parmesan cheese. The clams themself taste sweet and very fresh, tender atop the crunchy crust.

Though the crust could use some more charring, it still manages to be chewy at the edges, with enough heft at the middle to carry the toppings.

The price is a little steep, but it’s Martha’s Vineyard – in general, full service restaurants here are pricey. The food is delicious, the service is efficient, and the atmosphere is much more laid back than most of the sit down restaurants on the island. It’s a nice break from fried oysters (not that I ever need a break from fried oysters!).

Next up: Odds and Ends on the Vineyard

Filed Under: Massachusetts Tagged With: , ,

The Net Result, Martha’s Vineyard

May 15, 2012 By 2 Comments

Martha’s Vineyard is a summer town. What does that mean? It means that in the chillier early spring months, hotel rooms can be had for a song, the beaches are perfect for private walks, and many of the island’s famous eateries are not yet open for the season. That is difficult to be sure, but in return for doing some research, you can enjoy the beauty of the Vineyard without the traffic, and you can dine very well. Case in point:

The Net Result. This seafood market and casual restaurant is open year round, serving the freshest fish and shellfish that the island has to offer. When the other clam shacks and lobster huts are closed, this one is open, offering pristine seafood that has been caught that morning.

Everything from live lobster to fresh sushi to refrigerated crab cakes can be bought and prepared at home.

Or, of course, you can order at the counter, and after waiting a short time…

bring a paper bag to one of the picnic tables outside and indulge in one of the most delectable seafood feasts on the East coast.

Fried Oyster Roll

So fresh that the oysters are still swimming in their briny liquor seconds before they are fried. The breading is thin and, though becomes a bit soggy from its short stint in foil wrapping, does not take away from the warm, salty, juicy oysters. These are oysters that are fresh enough to be eaten raw – they still taste wild and of the sea. Tucked into a warm buttered hot dog bun, they want for nothing except a spritz of lemon.

Lobster Roll

Maine style, with huge, sweet hunks of fresh claw and tail meat bound lightly by mayonnaise. Salt and pepper are the only other additions to this incredibly ample lobster roll. The lobster for your roll will be freshly caught and cooked that day, and the meat is cooked until it is just barely done . This way, the lobster is buttery and tender.

Lobster Dip

Don’t miss this fantastic dish, found in the cold case. Made with fresh lobster, cream cheese, mayonnaise, and spices, this is what you always imagine when you order sub par crab dip from restaurants. Creamy, meaty, and slightly salty, it is delightful with a hit of hot sauce.

Mussels

Simply steamed, with sweet morsels of mussel meat. Dipped in warm melted butter, you just won’t find mussels better than these anywhere.

Lobster

Fresh. The whole thing. With the roe and tomalley.  Just fantastic.

A messy meal, but an inexpensive and delicious one.

And the views just can’t be beat.

Next up: Pizza in the Vineyard? It’s possible and tasty!

Filed Under: Massachusetts, Miscellaneous Tagged With: , ,

Seasons 52 – Healthy Dining in Queens

May 15, 2012 By 1 Comment

This one is for those who live near Garden City, NY or are venturing out to Roosevelt Field Mall to shop for a prom dress. Because there is a new restaurant in that part of town that blows other choices straight out of the water.

Seasons 52 is an upscale eatery that focuses on seasonal food. The menu totally changes 4 times a year and nothing on the whole menu is over 450 calories. Not the burgers, not the pizzas, not even the desserts.

Clearly, I was expecting food that tasted like cardboard or plates that were the size of postage stamps.

via

The first feel of the restaurant is business casual – like a P.F. Chang’s. It definitely feels corporate, but not at all cheesy.

Ripe Plum Tomato Flatbread with fresh basil, roasted garlic and melted Parmesan cheese

This flatbread, more tender than crisp, is a tasty starter. The toppings are incredibly fresh and high quality, with juicy tomatoes, sharp Parmesan cheese, and plenty of very fresh basil. Though the bread itself could be crisper, the result is light but still flavorful. It is excellent for whetting the appetite.

Sushi-Grade Ahi Tuna Seared Rare sliced and served chilled with Asian cucumber salad and sesame crisps

One of the best dishes of the day. Expertly seared ahi, smoky on the outside and mild and tender on the inside, it is soft and lush as truly fresh tuna is. The cucumber salad, fragrant with sesame oil and spicy with ginger, is a worthy counterpart, as are the crispy sesame wontons. This is a great example of how healthy food doesn’t mean fake ingredients or tiny portions – this is a great portion that, with a side dish, could easily be a full meal.

Buffalo Burger with guacamole, roasted pepper salsa and spicy chili sour cream

I had never had a buffalo burger before and I was pleasantly surprised by how satisfying it was. Buffalo has a really mild taste, and when cooked to a pleasing medium rare, it is tender and lighter tasting than a beef burger. Because of its mild taste, it takes well to the creamy guacamole, spicy salsa, and smoky sour cream topping. Best of all, it tastes like an indulgent burger without any of the guilty feeling afterwards. I won’t lie, I was definitely craving some fries with this, but I made do with a side salad.

Caramelized Sea Scallops grilled and served with roasted asparagus and tomato-mushroom pearl pasta

A  generous serving of sea scallops with a nicely charred crust concealing barely opaque insides – cooked gently so they are not rubbery or fishy. The accompanying asparagus and Israeli couscous is light and herbal, a good accompaniment to the buttery shellfish.

Dessert Sampler

Seasons 52 claims to have popularized the “dessert-in-a-shotglass” that has been popularized all over the country, and they do it well. The Key Lime PIe has a buttery crust, tangy cream filling, and rich whipped cream topping, and the Chocolate Peanut Butter is a PB cup in mousse form. The deserts are tiny but very rich – an ideal ending to an excellent meal.

This place would be ideal for a bridal shower or a lunch date with your mom. Why? Because the menu is huge, varied, and well priced. Teh setting is lovely, the cocktail and wine list is extensive, and the food is so tasty that you won’t believe that it’s so healthy.

It’s so great, it almost me want to go shopping at a suburban mall on the weekend so I can go eat there again.

And that’s really saying something!

*Disclaimer: I did not pay for my meal. I was not required to write about it and my opinions are my own and unbiased.*

Filed Under: Miscellaneous, NYC, Queens

Amarone – Italian in Hell’s Kitchen

May 13, 2012 By 1 Comment

Amarone is the type of restaurant on Ninth Avenue that is easily overlooked. There is no flashy awning, no promises of a free appetizer with a drink order, and no thumping house music.

Plainly put…it is a delight.

The restaurant, a classic New York Italian eatery, is small but well designed. The decor is tired but clean, and feels like somewhere that you would stop with a friend before catching a movie. The price point hovers between $15 and $25 for an entrée,a nd the portions are filling – you won’t leave here hungry.

Caesar Salad

This half portion is a wonderful example of an old school Caesar salad. A mild version with none of the pungent anchovy taste that makes some people cringe, this is creamy and redolent of salty Parmesan cheese. The homemade croutons are crisp and a little spicy, perfect for soaking up the rich dressing.

Rigatoni Alla Siciliana

Some of the pasta at Amarone is fresh, but the rigatoni is dried. This results in a more al dente pasta, which works well with the velvety eggplant and the stretchy mozzarella. As the dish sits while you eat it, the cheese melts and gets gooey, a welcome counterpart to that meaty eggplant. The sauce is delicious, sweet and tastes purely of tomato. This is not a complex sauce, but a very well made one, exactly what you feel like when you order a plate of pasta with tomato sauce.

That is the whole thing about this place – it isn’t complex, but it is very well done. The service is fast, the portions are great, and the food is just what you feel like eating.

And, every now and then, on Ninth Avenue, it’s nice not to be offered a body shot along with your check.

Filed Under: Hell's Kitchen Tagged With: ,

Sweet and Tangy Broccoli Slaw

May 10, 2012 By 1 Comment

I love coleslaw. I love Asian slaw. I love Mexican slaw. Pretty much, if there is some cabbage tossed in a tangy, bright dressing, I will eat it! When I made the chipotle-plum brisket, I knew I needed something crunchy and cool to compliment the hearty beef. Thus, this slaw was born. It takes awhile to marinate, but because of the broccoli slaw, it stays crunchy and vibrant. Don’t skip the scallions – they really perk up the dish.

Sweet and Tangy Broccoli Slaw

Ingredients:

1 package coleslaw

1 package broccoli slaw

1 bunch scallions, white parts chopped

2.5 oz. Jalapeno Tabasco sauce

3/4 cup olive oil

1 heaping tbsp. Dijon mustard

3 tbsp. sugar or to taste

1. Mix the oil, Tabasco, and mustard in a Tupperware. Add the sugar and let it sit in the fridge for an hour. When it comes out, taste it – if it is too spicy, add some more sugar. If it needs more acidity, add some vinegar…etc. You know what I say – there is no right or wrong here, just make it to your tastes.

2. Place the slaws in a large bowl with the scallions.

3. Top with the dressing.

4. Toss and let sit for at least an hour or up to 3 hours.

5. Serve.

This slaw is so great with BBQ meats. It is light, tangy, and has just a bit of heat from the jalapeno. It isn’t a burning heat, just a quick prickle at the front of your tongue. The broccoli slaw adds extra texture and crunch and the scallions add the perfect onion-y tang to the slaw. It really adds dimension and acidity to hearty meats, making even brisket seem lighter and more multifaceted.

Which, of course, means that you can eat more of it. 

And now you know why I love coleslaw.

Filed Under: Recipes Tagged With: ,

Spring Natural Kitchen, Sarabeth’s, and Veselka Bowery

May 10, 2012 By 1 Comment

Every now and then, these posts make a showing on the blog – just bits and pieces of restaurants that I have visited around the city that deserve some acclaim.

Spring Natural Kitchen Turkey Burger

The UWS rendition of this SoHo restaurant is a bustling, casual eatery that is nice enough for dinner with the parents but relaxed enough for a solo drink at the bar. The seasonal and natural menu features one of the best turkey burgers in the city. Thick and very juicy, it has a phenomenal texture. It must have breadcrumbs in the patty, because it is soft and pleasantly tender, like a wonderful meatball in a meatball sub. The spices are robust, with herbs like oregano bringing out the meaty flavors of the turkey. Served with fresh shoestring fries and tart homemade Russian dressing, this is one burger that really doesn’t have me missing beef. As an added bonus, the prices are very reasonable.

Sarabeth’s Potato Waffle

Sarabeth’s will always have a huge wait for brunch on the weekends. Pick straws, get one of your party to go 45 minutes early to put your name on the list, and by the time you get there, your name will be called. When there, you would do well to order the potato waffle with sour cream, apple compote, and chicken-apple sausage. The waffle has a crispy exterior and a fluffy inside that is like a knish – mashed potatoes within a waffle! When dipped in some sour cream, this is one delightful brunch. Paired with the sweet and savory sausage, it is a pricey but delicious indulgence. Go here with your parents or your kids – it’s a great family place.

Veselka Bowery Pierogies

This new incarnation of the classic Veselka Diner is definitely tonier, with a large loft-like feel in an airy space. There is also a slightly more upscale menu, including a fabulous beet and dill martini, but the old favorites remain. Come here for the pierogies – get them pan fried on a bed of sweet caramelized onions. Filled with sauerkraut, mashed potatoes, tender pot roast, or creamy goat cheese, these are the Ukrainian answer to gyoza. Crunchy on the outside, steaming warm on the inside. Smother them in sour cream and gobble them up. At about $10 for an order, it is a tasty bargain in a hip setting.

Now the only problem will be how to fit in all the food you clearly have to try.

It’s a tough job, but I know you are up to the challenge.

Filed Under: Lower East Side, NYC, Reviews, Upper East Side, Upper West Side

La Montanara – Deep Fried Pizza

May 8, 2012 By 2 Comments

Pizza in NYC can be had in almost any fashion – traditional thin crust, locavore influenced with spring vegetables, even vegan and gluten free. But never had I EVER tried deep-fried pizza until last week.

Fried pizza is dough that has been dropped in the fryer for 30 seconds, then topped and baked for additional time until the dough is cooked through and the cheese is melted.

Fried meets cheese? This is a love story of epic proportions.

La Montanara, opened by the people who run the popular Forcella, is a tiny restaurant that only serves a few items, all of which are fried. Fried pizza, fried risotto balls, and fried desserts are all on the menu. Order at the counter, then wait at your table until your number is called.

Be aware that this is not fast food - it is made to order and comes out as it is ready. Grab a few friends and wait the 15 minutes until your number is called. The results are worth it.

Salame Piccante

The first bite of this is so bizarre it made me laugh out loud. The first taste is of pizza – the trio of homemade mozzarella, bright tomato sauce and zesty pepperoni. However, that taste quickly takes a background to the taste of the dough – crisp outside and pliant inside, with a faintly sweet taste. For all the world, it tastes like a freshly fried yeast doughnut! But, somehow…it works. Like maple covered bacon or cheese and apple pie, the taste melds sweet and salty, dessert and entree. The toppings are all first rate, and though the sauce is a bit sweet, it works well with the dough’s pillowy texture and slightly sugary taste.

Tartufo

This pie, topped with delicate ham and fragrant truffle oil, is a more earthy, woodsy pizza. Served with that same creamy mozzarella, it showcases the dough in another, equally unique way.

La Montanara is very inexpensive and very unusual. Don’t go there for a date, but for a quick bite with a friend or alone, this place can’t be beat. The pizzas are small enough to be a snack but hearty enough to be a light meal. And it’s fried, people.

Like I said…an epic love story.

Filed Under: Lower East Side, NYC Tagged With: ,

Bombay Deviled Eggs

May 7, 2012 By 2 Comments

When my sister was little, she swore she hated eggs. She once started dry heaving when I ordered sunny side up eggs at a diner.

She was really a delight.

My mother, an ovophile from way back, was determined to make my sister like eggs, and after trying everything from spaghetti carbonara to egg salad, finally found the winning ticket: deviled eggs.

My sister helped her make them, and by the end of the cooking session was licking the filling from the bowl. Who wouldn’t love deviled eggs? Creamy, rich, and piquant, they are an indulgent and comforting two bite snack.

Though deviled eggs are a classic American dish, jazzing them up with Indian spices and flavors brings a new dimension to them. Zesty, earthy, and fragrant, they totally reinvent an old favorite. It’s impossible not to love these.

Bombay Deviled Eggs

Ingredients:

1 dozen eggs, hardboiled and peeled (I like this Serious Eats recipe)

1/2 cup mayonnaise

2 Tbs. curry powder

3 oz. Sweet and Spicy Tabasco Sauce

2 tsp. turmeric

1. Cut all the eggs in half, lengthwise.

2. Scoop out the yolks and place them in a large bowl, reserving the egg whites for later.

3. Add the mayonnaise, curry powder, and turmeric.

4. Add the Tabasco sauce.

5. Using a stick blender or electric egg beaters, whip the yolks to a smooth creamy paste. Remember to wipe down the sides of the bowl to get all that yolk incorporated.

6. Put in a zip-top baggie and refrigerate until ready to serve. Just before serving, thaw for 10 minutes (just to get the chill off), and taste for seasonings. The reason you taste just before serving is because as the mixture sits it becomes more flavorful – you want a light curry flavor not a total curry bomb.

7. When ready to serve, arrange the egg whites, divet side up on a tray.

8. Push the egg mixture in the baggie down into the very corner of the bag and cut just the corner off of the bag. Now – automatic piping bag!

9. Now, just squeeze the bag into each empty egg white shell. Fill it only up the the border of the egg first, then go around and add extra yolk mixture if you have some left.

10. Serve.

If my mother had just made these eggs for my sister straight off, she would have loved eggs so much, she would have wanted to get a chicken. The mixture is so creamy and smooth, sitting in its white case. The curry flavor goes perfectly with the eggs, deep and slightly spicy. The Tabasco sauce adds acidity and a bit of sweetness and the turmeric gives the eggs the most beautiful marigold color. This isn’t slap-you-in-the-face Indian food, just gently Indian inspired. The eggs would not be out of place at a picnic or at a fancy dinner party. Or even on a picky eater’s plate.

Just ask my sister.

Disclaimer: Tabasco has compensated me for this recipe.

Filed Under: Recipes Tagged With: , , ,

3 Day Bloody Marys

May 6, 2012 By Leave a Comment

I got the idea for these Bloody Marys from Sage in Las Vegas, which makes the best Bloody Mary that I have ever had.

Until now.

I upped the heat and celery quotients of my version, and dialed down the salt. The taste should be primarily of vegetables, with a slight kick of vodka but enough heat to cover the real burn of the alcohol. The balance here is the most important thing – this is tangy, sour, sweet, and savory. And, of course, spicy. The most important part of this is really letting it marinate for 3 days – the heat grows as it sits.

3 Day Bloody Marys

Ingredients:

1 large bottle V8

3 Tbs. Worcestershire sauce

1 bunch celery hearts and leaves, chopped

2 pickled tomatoes, cut into slices/wedges

2 garlic or dill pickles, cut into slim spears

2 tsp. grated fresh horseradish

2.5 oz Tabasco sauce

lemon vodka, to taste

Special Tools – 1 jar/container for marinating purposes.

1. Put all the veggies into your marinating receptacle.

2. Add the Tabasco sauce.

3. Add the juice.

4. Mix the juice around to get all the veggies incorporated.

5. Let it marinate for 3 days. Don’t taste it or add some vodka now. It will taste different in 3 days – trust me.

When you take the Bloody Marys out of the fridge, they will be darker. Taste a pickle if you want – all the flavor will have leached out into your liquid.

6. Strain the liquid through a fine mesh strainer to catch all of the vegetable bits. Now is the time to taste – is it too hot, too bland, or too vegetal? Add whatever you need now – including the vodka.

7. Serve.

You have never tasted a Bloody Mary quite like this, even if you were at Sage. Sorry, this one is just better. The celery lends an incredibly light, fragrant note and the Worcestershire sauce adds depth and umami flavor. The pickles give all the tang and salt that the drink needs, and the combination of tabasco and horseradish is an unmistakable pop of spicy flavor. Feel free to leave out the horseradish if you don’t like its nasal cleansing properties, but please use the Tabasco. And serve this drink cold, but without ice.

After how much time it took to make, you don’t want anything diluting this drink.

Filed Under: Recipes Tagged With: , ,
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