Archives for May 2013

The Dutch – 2 Years in and Holding Up Perfectly!

Let’s have lunch like it’s 2011!

pix 014 That’s the year that Andrew Carmellini opened The Dutch in Soho and it became the hottest joint in town. Casual but hip, the kind of place that is great to impress a date or business colleagues as long as they are true foodies.  This chef, straight off his success at Locanda Verde, had the golden touch. You could barely get in the door by 5 pm, let alone any really prime dinner hour. Two years later, it’s not quite as difficult to get a reservation but is the food still as good?

pix 015 Chipotle cornbread with butter

Good but not amazing. A little dry and crumbly, with sweet corny flavor and some smoky heat throughout the bread.  A  fine way to whet the appetite, but nothing more.

pix 018 Uni with espetlette pepper and pickled shimeji mushrooms

Here is where the culinary fireworks started. Smooth, briny uni is refreshing but sweet at the same time. A slight kick from the pepper builds to a quite tingly heat, tempered by the uni’s creaminess and the firm, tangy pickled mushrooms. Pairing the uni with such earthy flavors is really inspired – it brings a whole other dimension to the food. I loved this dish and would absolutely recommend it. 
pix 020 Hamachi with American caviar, lemon, sorrel, and yogurt

Another winner – The Dutch really knows how to combine ingredients to let each one bolster the other. The buttery fish, the salty caviar, the tangy lemon, and the creamy yogurt make a very memorable dish in a city rife with crudos and sashimi dishes. The caviar is particularly excellent here – it is briny and punchy, and adds a little pop of texture that jazzes up the dish. Add to that the tiny dices of asian pear and croutons and you have a dish that is mild enough for people who are wary of fish but interesting enough for those who (like me!) could eat it all day every day.

pix 022 Steak tartare with grilled ramps, radishes, and mustard dressing

An excellent tartare, if not a particularly unique one. The beef is obviously high quality – tender and iron-y with a clean, imerally taste and some pearly streaks of fat. The mustardy dressing is piqant and strong, standing up to the rather sweet radishes and the mild grilled ramps. Served with grilled seedy, grain-y rad, it is tasty and worthwhile, it just isn’t as stand out as the other dishes I had.
pix 024 Malfatti with Spring peas, bacon, and broccoli rabe pesto

Stop the presses. This is absolutely crave-worthy. The best pasta dish I have had in so long because it is so wonderfully seasonal. The peas are so sweet and grassy. The bacon is more like lardons- crunchy and soft and fatty and salty. The cheese atop is salty an sharp and that pesto…oh that pesto. It’s lightly garlicky and thick with olive oil and bitter enough to make the peas taste even sweeter than they already are. The pasta is really yellow and rich with egg yolks. It’s thick and substantial, with an al dente texture that stands up to the rich pesto. This is a must order dish, and since it’s so seasonal, it may be off the menu soon!

The Dutch is a totally great, destination worthy restaurant. The vibe is still very cool and foodie-friendly, you can wear jeans, and the service is knowledgeable without being abrasive. The price point is high but fair and the food is really unique and tasty – be sure to get a few selections off the raw bar or crudo.

After all this time The Dutch still brings the heat.

The Dutch on Urbanspoon

Co(pane) Was Worth the Wait

From the lost archives – my review of Co(pane):

I am not the kind of person who runs to a restaurant the day that it opens. I can’t stand lines or being on call-waiting for 30 minutes just to get a reservation. I figure, if the restaurant is great, it will only get better with time and practice. And if it isn’t, then all the better that I don’t waste my time and money while everyone else is doing just that!

So now you know where I stand…but that still does not excuse me.

 Co.(pane) opened in 2009, and I JUST made it here. Jim Lahey, bread guru behind no-knead bread (which, yes, I still have yet to make) and Sullivan Street Bakery (Home to truly delicious pizza bianca and other treats), opened this casual pizzeria as his first foray into New York’s competitive pizza world. Some people loved it, some were less than charmed. So how did it measure up?

 Co is a casual, breezy restaurant with lots of sunlight and a long communal table in the center of the room.

There is also a film projection of a fireplace. Consider me obsessed. Yes, there is a pizza oven behind that somewhere, but really…fake fire is just about the most fascinating thing ever.

 Veal meatballs with homemade sauce, Parmesan and basil, served with bread and butter.

I tried these mostly because Serious Eats had named them some of the 15 best meatballs in NYC. They are indeed delicious, but not what I would call the BEST. All of the flavors were spot on – mild, juicy veal, salty Pecorino and nutty Parmesan cheeses, fresh, acidic tomatoes and sweet basil. It was a textural thing for me. The balls were just too dense for me.

The bread served with it is totally exemplary. Sour, crusty, bouncy, with a loose crumb and some soft, sweet butter on the side.

Escarole salad with bread crumbs, capers, lemon, olive oil and anchovies

A truly awesome Caesar-type salad. Though it lacks the garlicky punch of Caesar, the salty, acidic, pungent dressing is like a breath of salty sea air and is totally amazing. No cheese is needed, with the brine and salt of the anchovies and capers giving the necessary salinity. The breadcrumbs were really freshly toasted croutons; thick, crunchy without and tender within. The escarole has the mild, verdant taste of romaine but the velvety mouth feel and stiff texture of endive.

Bird’s Nest Pie with Oma and Tallegio Cheeses, Asparagus, Quail Eggs and Truffles.

I was originally going to order the Margherita pizza, to see how they do a plain old ‘za, but…hello…truffles.

What kind of heathen doesn’t order truffles when the opportunity arises?

The aroma of truffles was apparent the second the pie hit the table, along with the deep scent of the Tallegio cheese.

Upskirt shot: charred in spots, but not burnt. Pliant but not flimsy. Exemplary crust.

And the pie itself is…fantastic. 

Fresh, light asparagus is shaved thin and piled on raw. Some pieces are snappy and fresh and some are charred to a crispy, almost sugary, carcinogen filled delight. The Tallegio cheese is melty and funky and the Oma cheese is buttery and rich. The eggs are delightfully runny and when broken  they create a rich sauce.

And the truffle. The bewitching, intoxicating, deep but heady truffle. Four thick and hearty shavings of it.

I love truffles.

The dough itself is excellent – not cracker thin, but still managing to be light and pliant and crispy at the same time.

I love this place. Great service, reasonable price point and some really amazing food. The Caesar salad was out of this world, and the birds nest pizza is something I could eat every day of my life.

Co was definitely worth the wait.

Co. (Company) on Urbanspoon

Naomi Pomeroy’s Asparagus Veloute with Chive Oil

This is the story of how I found out I am doing everything wrong when I make soup.

Earlier this year, I had the incredible opportunity to attend a class at the New York Culinary Experience. Put on by the International Culinary Center in NYC, it is a weekend intensive full of intimate classes with celebrity chefs like  Masaharu Morimoto, Jacques Torres, and Daniel Bouley. The event is chock full of classes, luxurious meals, and a goodie bag that is worth its weight in platinum.  Next year, I am seriously considering taking the whole (expensive, but  amazing) session.

But I digress.

I was privileged enough to attend the Rites of Spring class led by Naomi Pomeroy, of Top Chef and Beast fame. This chef is so gregarious, so down to earth, so passionate and educated and humble and sweet…well, she is my new girl crush.

Hell, she is my new crush, PERIOD. The perfect mix of charm and candicy, of business and whimsy…I can see why she is so successful – she is driven but not grating and genuinely loves to cook and talk about food.

And she really knows how to cook.

This is her recipe. It is – to put it simply – phenomenal. Don’t skimp on any steps or leave out any ingredients. This takes a while but it is so worth your time. The steps are labor intensive (and without pictures because many components were prepared ahead of time for students –  so sorry!!) and meticulous, but they result in an absolutely perfect dish.

Asparagus Veloute with Chive Oil

For Soup Base:

2 cups finely diced onions

2 cups cleaned, sliced leeks

3 cloves garlic, diced

5 oz butter

1 3/4 tsp. salt

1/4 tsp. pepper

1 cup water.

1/4 cup heavy cream

2 tbsp. creme fraiche

1. In a large stockpot, add the butter, onions, leeks, salt and pepper. Cook over medium-low heat until the veggies become translucent but not at ALL browned(maybe 15 minutes).

2. Add the garlic and water, then cook for another 20 minutes or until all the veggies are totally soft.

3. Puree in blender (or Vita Mix, by which Pomeroy swears) with the water, creme fraiche, and cream.

4. Set aside.

For Chive Oil:

6 bunches chives

1/2 cup vegetable or canola oil

1/2 tsp. vitamin c powder

1 tsp. salt

Large bowl of ice water

1. Drop the chives into boiling water, to which the salt and vitamin c powder has been added.

2. After 1 minute (in which time the chives have been blanched), remove them and “shock” them in the ice water to stop the cooking process and preserve the vibrant color.

3. Dry them thoroughly.

4. Place the chives and oil in a blender , going slowly at first then faster as the ingredients meld into one.

5. Once the ingredients are mixed, blend it for 2 minutes straight. Then, strain through a chinois or cheesecloth. Let it fall naturally without pressing it – it may take up to 2 hours.

6. Store in a squeeze bottle.

For Asparagus Spinach Puree:

2 cups washed fresh spinach

large bowl of ice water

2 tsp. vitamin c powder

Salt to taste

2 cups fresh asparagus, finely chopped

1. Boil some water and put enough salt in it to make it taste “like the ocean – salty” (directions straight from Pomeroy).

2. Add half of the vitamin c powder to the water, and put the spinach in it for about 30 seconds, just until it wilts.

3. Put the rest of the vitamin c powder in the ice water and move the spinach there to shock it. (save the boiling water and the ice water for the asparagus)

4. After it is cool enough to handle, dry the spinach well.

5. Add the asparagus until it is tender but not floppy – 3 minutes or so. Do NOT overcook or you will lose the color.

6. Shock it in the ice bath and then dry it.

7. Puree the asparagus and spinach in a blender.

For Soup 

Soup Base

Asparagus Spinach Puree

1 tbsp. creme fraiche

Salt and pepper, to taste

Chive Oil

Soup Base

 To pull the soup together:

1. Heat up the base slowly. Taste it to see if it needs salt or pepper.

2. When it is TOTALLY HOT, add the asparagus/spinach puree OFF THE HEAT. This preserves the vibrant green color.

3. Use an immersion blender to really froth everything up and make sure that it is perfectly blended.

4. Put in a bowl with…

creme fraiche

chive oil, and a bit of salt.

5. Serve.

This is absolutely a rite of spring. So fresh and grassy, with a hearty but not heavy or greasy taste. I have never made a soup like this. I have never slowly sauteed so many onions so they sweat and become sweet without caramelizing. I have never separately blanched spinach to preserve the beautiful green color of asparagus. I have never painstakingly let oil drip through a cheesecloth to add a sharp bite of chives to each spoonful of soup. I have never specially sought out creme fraiche for its smooth, silky texture. I have never used an immersion blender to froth a soup or vitamin c powder to keep some color or really salt each component. I have just been half  assing my soup.

But I won’t anymore, and neither will you. Because once you taste this soup, you can’t go back to  30 minute soup that you used to eat.

 

Lexington Brass Kicks Mother’s Day…Gluteus Maximus

I just love a restaurant that doesn’t force a prix fixe on you on Mother’s Day. A place that is nice but not “fancy,” that takes reservations, and that offers a good-sized menu with something for everyone in my party.

That’s how my family ended up at Lexington Brass for Mother’s Day brunch.

Lexington Brass is a restaurant that has hosted everyone from the cast of Gossip Girl to yours truly. It looks like an American brasserie – light, busy but not cramped, and casual with cloth napkins and an inventive cocktail list. The atmosphere is great for a solo lunch at the bar or a family affair like this one.

Brass ale beer waffles with bruleed bananas and cinnamon butter

This fell short for me. The waffle’s taste is good – yeasty, buttery, and a little malty from the beer. The fruit is sweet and juicy with crunchy sugared bananas. But the texture is way too floppy, verging on soggy. Yes, cinnamon butter contributes to that, as it melts and pools, which is lovely.  However, a waffle must have crisp edges and that fluffy, light quality (vs. a sodden one) to make it into the pantheon of waffle greatness. Unfortunately, that made this first dish at the table a fail.

Chicken sausage

This proves how the right seasoning and care with a dish bumps it up to the next level. This is simply sausage, but it’s done perfectly – tender, juicy chicken with thyme and sweet maple. The texture is firm, with a steak-like chew. I would absolutely get this again to round out a meal.

Smoked salmon and white asparagus Benedict with ramp hollandaise

How many ways can I say “yes, yes, a thousand times, YES!” This is my idea of heaven. Why?

Silky, pleasantly smoky salmon? Check

Perfectly poached eggs with firm whites and thick, rich yolks? Check

Tender white asparagus, a mild and fresh contrast in the rich dish? Check

Slivers of toasted English muffin to soak up all of the intense flavors? Check

Decadent, buttery hollandaise, chartreuse and fragrant with the lightly garlicky, sweet onion-y taste of ramps? Check

 I wish this dish was on the regular menu – but, of course, ramps have a very short season. That being said, it speaks to how closely the restaurant’s chef pays attention to what is in season and changes the menu accordingly. This dish had a myriad of textures and flavors that made it utterly satisfying.

Strawberry and rhubarb tres leches shortcake

Fabulous. Sweet strawberries macerated with tangy rhubarb has a fresh, sugary taste. The thick cream mimics the sweet, rich condensed milk that soaks the bottom shortcake bun. Sweet but not cloying and decadent but perfectly portioned. This is totally craveable.

This restaurant might not be destination worthy on its own, but on a holiday, run towards it. The prices are very fair, the service is good, and the food is quite tasty. Get that ramp hollandaise and get it fast.

And don’t ever pay a prix fixe just because you think there are no other options.

Lexington Brass on Urbanspoon

Wafles and Dinges Will Turn You Waffle Crazy

Did you know that I love waffles?  Well, I do.  Everything from crappy Eggos to decadent Belgian waffles at a hotel brunch, I love them all. I crave the crisp edges with the fluffy innards – and, of course, the toppings.  Syrup, ice cream, fried chicken, and everything in between.   Yep, waffles are pretty amazing.

So, naturally, I love the  Wafels and Dinges cart.

 Wafles and Dinges means waffles and toppings in Flemish, Belgian’s national language.  They specialize in the Belgian waffles known as liege waffles. Liege waffles are special because they are incredibly light, a little chewy, and filled with large, crunchy grains of vanilla-scented sugar.

Each waffle is made to order and topped with everything from pulled pork to whipped cream to…

Spekuloos 

Spekuloos (often known as cookie butter or Biscoff spread) may be the most addictive substance since reality tv. It tastes like gingerbread and graham crackers with the consistency of peanut butter. It is sweet, gently spicy, fragrant, indulgent, and nutty all at once – just fantastic stuff!

The waffle itself is outstanding. Yeasty, fluffy, just barely chewy, with those big hunks of caramelized sugar pearls.  Lacquered with that sweet spread, it is an absolutely perfect snack.

Head here post haste. Wafles and Dinges is well priced, unique, and delicious.  And by the way…you can by a jar of the spekuloos to take home – that isn’t particularly cheap but it is TOTALLY worth it.

This truck will turn you into a waffle fanatic, too.

Mother’s Day Dining

Mother’s Day is Sunday.

If you didn’t know that, get to the nearest Sephora and hook your mom/grandma/stepmom/mother figure/etc. up with some Sephora makeup STAT.

And while I hope you have your brunch reservations laid out, in case you don’t, here are some of my favorite options:

My fave city brunch:

Blue Water Grill

This place has wonderful food and great atmosphere. It’s a little pricey, but it’s Mother’s Day – everywhere is going to be a little pricey. The fish is impeccably fresh, the jazz music is lively, and the mimosas are heavy on the champagne. This is always my favorite brunch in NYC, and don’t forget the killer dessert here – all bananas and marshmallow, all the time.

You can still get reservations:

Landmarc

The Tribeca location still has some afternoon reservations  so you should get them now! The menu here is broad enough to please everyone in your party, the atmosphere is cheerful without being deafening, and the service is usually excellent. This is especially a great choice if you have kids – what kid doesn’t’ want some awesome spaghetti or the world’s most indulgent French toast?

Cheap and cheerful:

Cowgirl

Head here for an awesome Tex-Mex feast. Mugs of frosty margaritas, Frito bags split open and topped with spicy chili and cool sour cream, and a laid back atmosphere that is kitschy and cool. The service is wonderful – you won’t be rushed out, no mater how long you stay. Mother’s Day is bound to be relaxed here, which isn’t often the case. Plus, the prices are really inexpensive for the portion sizes and quality of the food.

No reservations necessary:

The Tavern at Gramercy Tavern

It’s more relaxed than the formal dining room, but also less expensive and only takes walk ins. The food is seasonably inspired and incredibly delicious – everything from sandwiches to soups to cocktails is incredibly fresh and tasty. The atmosphere is great for a group of no larger than 4 and the service is impeccable. Get here when the tavern room opens, at noon, so you are sure to get a seat.

This looks delish:

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R Lounge at 2 Times Square

Come here after the mother’s day festivities to relax. Chef Jose Garces designed this limited edition bloody Mary which is made with Prohibition Distillery Bootlegger vodka, spiced tomato water, celery bitters, and garnished with poppy and sesame seeds. It’s an everything bagel minus only the cream cheese! This is only available through Mother’s Day, so get it while you can.!

Super Easy Mozzarella Sticks

These are possibly the most addictive things on the planet.

Why?

Because they remind you of being 19 and in college, ordering mozzarella sticks from people wearing “flare” and trying to see if you could sweet talk your way from an iced tea to a Long Island iced tea.

What, like I was the only one who ever did that?

These snacks come together in a snap, are loved equally by kids and adults, and are just plain old delicious.

Mozzarella Sticks (adapted from Tasty Kitchen)

Ingredients:

1 package string cheese, sticks cut in half and each one rolled in flour

1/4 cup vegtable oil

2 eggs, beaten

2 cups breadcrumbs

2 tbsp. dried Italian seasoning

1. Drop the floured mozzarella sticks into the beaten eggs.

2. Mix the herbs with the breadcrumbs, then roll the cheese in the crumbs until totally coated.

Set aside util all sticks are coated with breadcrumbs.

3. Preheat oil in a dutch oven or heavy sautee pan until a piece of bread dropped in it fries instantly. Add the sticks and fry on each side until lightly golden, about 2 minutes per side. Take out and drain on paper towels. Be sure not to overcrowd the pan or that will lower the oil’s temperature – go for about 3 sticks at a time.

4. Serve immediately with marinara sauce.

Oh yeah, you know you love it. The gooey, stretchy creaminess. The salty, oregano heavy crunch. The feeling that all you need is a student ID and you could be back in sophomore year. These sticks aren’t as melty as some versions, but what you lose in stretch-factor, you gain in ease – you MADE these. They might not be health food, but they aren’t totally junk food either. They are still totally delicious, rich, spicy, creamy, and crunchy. Plus there is that awesome nostalgia factor.

It’s just like being in college, but now you don’t have to use the communal bathrooms.

Tex-Mex Quinoa Casserole

This is a recipe that started out healthy.

But then it got a little saltier. A little creamier.

A whole lot tastier.

However, it still has tons of fiber and lean protein.

It just tastes a million times better than it would without that salty, creamy factor. 

Tex-Mex Quinoa Casserole

Ingredient:

3 cups cooked quinoa

1 lb. ground chicken breast

1 onion, diced

3 carrots, diced

juice of 1 lemon

2 tbsp. oil

3 cloves garlic, diced

2 serrano chiles, diced

1/3 cup cilantro, cleaned and chopped

1/2 cup salsa

1/2 cup shredded cheddar cheese

4 oz. cream cheese

2 tbsp. each cumin, coriander, and oregano

2 tsp. cinnamon

salt and peper to taste

 Assorted mix ins: roasted red peppers, scallions, sauteed mushrooms, canned black beans…use your imagination!

1. Sautee the onion and carrots in a large pan until they are tanslucent, about 15 minutes.

2. Add the chicken and the spices.

Cook until the meat is totally browned, around 7 minutes. Then, preheat the oven to 350F.

3. Add the salsa and the other mix ins. I went with roasted peppers, but black beans would be great here!

4. Stir to combine, and add the cilantro and chopped peppers now, too. The mixture will be a little salty and over seasoned now – don’t taste it yet! Wait until you stir it into the quinoa.

5. Add to the quinoa and stir to combine. NOW taste for flavorings – the quinoa absorbs a lot of the salt, spices, and residual broth from the tomatoes. It should all be good to go!

6. Add all of the cream cheese and lemon juice  half of the cheddar. Stir to combine.

The cheese will instantly start to melt and become gooey and delicious.

7. Layer the whole thing into a casserole dish and top with the remaining cheese.

8. Bake for 15 minutes or until the cheese is melted and serve.

9. Serve immediately with sour cream and hot sauce on the side.

Creamy and gooey. Hearty and spicy. Moist in the middle and crunchy where the quinoa was burnished in the oven. The different textures of the ingredients keep this dish from being mushy or boring and these are all with ingredients you probably already have in your house. The cilantro really gives it a fresh taste and the lemon juice adds a nice acidic tang reminiscent of the best tacos.

So what if this is a little fattier than quinoa usually is.

 It’s also a whole lot better.

Keen’s Steakhouse – A True Gem in Midtown

Here are some things that you need to know about Keen’s Steakhouse:

-It has the largest collection of churchwarden pipes in the world. Most of them are displayed on the ceiling.

-The owners of these pipes and members of this pipe club included such illustrious figures as Albert Einstein, Teddy Roosevelt, and Will Rogers.

-Actress Lillie Langtry sued the restaurant in 1905 (it was established in 1885) for being denied entry on grounds of being a girl. She won.

-I’m so glad she did. Cause this place is my new favorite steakhouse in NYC.

The restaurant defines clubby. It’s dark and fancy/casual with paneled walls, white tablecloths, and those pipes lining the ceilings. I say fancy/casual because you will be seated if you are wearing jeans and seated if you are wearing evening gowns. The atmosphere is classic and retro, similar to Grand Central Oyster Bar. Come here for a bachelor(ette) party and you will be in heaven.

Iceberg Wedge

A classic done right. A huge half head of iceberg slathered with sharp scallions and  thick blue cheese dressing;  tangy and creamy and earthy and meaty. Refreshing and rich all at once. It’s quite substantial and a great way to fill out your meat-centric meal.

Mutton chop

This is the thing to get here. They have world class beef steaks, too, but they are famous for their mutton (lamb) chop. Huge and juicy, with plenty of charred fat and grassy meat, it is distinctively lamb-y tasting. The meat is firmer and a little more tough than I am used to, but the flavor is wonderful. It’s really deep and full flavored, ideal with the sweet mint jelly served alongside. Don’t forget those wonderful garlicky sauteed greens either.

The meat is just so juicy and flavorful. If you like lamb chops, you will LOVE this. Oh, and order one to share with a dining companion…it’s mammoth-sized. 

Carrot cake

Moist and spicier than most, with a zesty, lemon scented icing. I prefer a more classic variety, but this is still tasty and a great way to end a great meal.

This place is so cool. It’s full of history, has a less expensive pub room, and has a wonderful selection of scotch. Plus, that mutton chop isn’t something you see on every menu. The whole meal is pricey but worth it for a special occasion.

One more thing you need to know about Keen’s – it’s a must-hit dining destination in NYC. 

White Horse Pub and Tavern, Bermuda

Remember that time 3 years ago when I went to Bermuda for a family vacay?

In case you don’t, here’s a blast from the past:

For all things Bermudian and gustatory,we headed to White Horse.

This casual waterfront  pub has been open since the 1930s, and where it used to be solely a watering hole, now has a large menu full of classic Bermuda favorites.

But for dinner we went to a veritable establishment of Bermudian casual dining.

 

 

 In anticipation of the seafood stew we ordered as one of our appetizers, we got  large cruets of rum and sherry pepper sauce.

 

These cruets of sherry pepper sauce and rum lined the tables. That’s because almost everyone orders one of Bermuda’s most famous dishes:

 

 

Unlike any fish soup I have had before or since – it’s really complex. It is fragrant with sweet and hot spices, and is filled with sweetly sauteed carrots and onions. The tomato broth is acidic and light, picking up on the sweet rum and tangy pepper sauce (not really hot, just zesty). The fish is mild and moist; briny without being overtly seafood-y.

 

The rum makes a huge difference in the soup. It really adds a round, deep note that enhances the light, brothy dish. This is most similar to Manhattan clam chowder, but it’s really its own entity.

 

Conch fritters

I could much these like popcorn. Imagine the moistest, most buttery, most flavorful Thanksgiving stuffing you have ever had.  Now imagine that someone dropped it in the deep fryer just until the outside got  crunchy and the inside became moist and soft. .  Now imagine putting cayenne and lime spiked mayo on it, just enough to coat the pillowy innards of the fritter.

 

 

I couldn’t taste any seafood here at all. That was weird, but not bad. It really just tasted like deep fried stuffing. Covered in spicy mayo.

Why isn’t that a thing in NYC?

 

 

Almond crusted rockfish with Bermuda carrots and rum
banana flambé

 

 The only true miss of the night. The fish was actually covered in rum, bananas, and some sort of sugary glaze. That’s right, that’s what the FISH was covered in. Ugh. Too bad, because the fish itself is light, moist, and flaky. The carrots are wonderfully sweet.

The topping simply isn’t wonderfully sweet…it’s dreadfully sweet.

However, the rest of this meal was wonderful. Casual with great service and an unbeatable view on the water. Be forewarned – Bermuda is the most expensive location I have ever visited, because if it doesn’t grow, walk, fly, or swim near the island, it all has to be shipped in. So even a casual meal like this is on the pricier side of things.

In summary: Bananas on fish = bad and alcohol in soup = so, so good.