Archives for September 2013

American Cut Brings Modern Steak to Tribeca

When the most happening gal in town asked me to dinner, I knew better than to say no.

After all, it was for a preview of a restaurant by a chef I already adore. What could be wrong?

The answer: I now need a bigger size of pants.

American Cut is the new Marc Forgione restaurant. He already has a branch in Atlantic City and is now bringing his updated steakhouse to Tribeca. The restaurant is huge and dark, with a very cool bar and lounge area and a dining room that is part clubby steakhouse, part hip downtown eatery. It has many large booths, two private dining spaces, and a huge communal table down the center of the room. It would be awesome for a celebratory dinner or a bachelor party.

IMG_20130925_193418_761 Caesar Salad

This arrives to the table in whole leaves and is then mixed and chopped to your specifications, tableside. It is just one of the cheeky nods to old fashioned steakhouses,  where salad is often  presented in front of your very eyes.


It is delicious, if a bit muted in taste. The egg is perfectly cooked, with firm whites and a rich, smooth yolk that enriches the creamy, Parmesan flecked dressing. Soft cloves of garlic are roasted until sweet and soft and the crouton is particularly memorable – thick, buttery, and wonderfully crunchy. This could use a bit more acid and pepper, but other than that, it’s perfect.

IMG_20130925_193446_777 Chili lobster with Texas toast

This is a Marc Forgione signature dish, and now I know why. It is the single best lobster dish I have ever had. Sorry, lobster roll. Sorry steamed lobster. This is it. A tail and some claw meat arrive, already separated from but still served with the shell. It is incredibly soft, like it is poached slowly and served the very SECOND it is cooked, not a minute later. The broth is creamy but not heavy, and is fragrant with garlic, chili peppers, and bright tomato. It isn’t really hot – juts a little spicy. It’s like the best spicy mussels ever, because the lobster meat is so naturally sweet and creamy. The airy Texas toast is ideal for sopping up the rich broth – its totally addictive.

IMG_20130925_193533_808 Tuna tartare with quail eggs and yuzu

Um, is this a joke?! It’s insanely delicious – fresh, soft ahi tuna with crunchy green beans and tht bright yuzu accent. That’s tasty – its tart and fresh. But what really,truly elevates this is the quail egg. Forgione is a master of the egg. He knows exactly how to use it indifferent dishes to highlight the main ingredient, not overpower it. Here, the quail egg is buttery but not overly rich – it merely adds a layer of fat that accentuates the tuna’s naturally lean flavor and pleasantly firm texture. It is well seasoned and one of the better tuna preparations I have had.
IMG_20130925_200505_358 Pastrami porterhouse

Hello, mashup of my dreams. High end, beautifully marbled steak meets downtown, coriander and mustard dusted pastrami. The meat cuts easily but has a good, steak like chew – nothing mushy here. Its crust is thick with pastrami spices, a little on the spicy side but, then – so is pastrami. It’s served on whole grain mustard seeds that pop gently in the mouth and adds a pungent taste.


This is a fatty cut of meat, so be aware that you may have to leave few bites at the table. But the steak is so flavorful, deep, and satisfying that it’s worth it. I really can’t recommend this steak highly enough.

IMG_20130925_200510_999 Latkes with gribenes, sour cream, and apple sauce

Mother forgive me, for I am about to speak blasphemy: These latkes are better than ours I am so, so sorry. And ashamed, too. These are just too perfect. Too crispy on the outside but still fluffy on the inside. Too perfectly spiked with zippy onion flavor interspersed throughout the creamy-crunchy potato pancakes. Too ingeniously sauced with both cool, tangy sour cream and sweet apple sauce for the best of both flavor worlds. Too well layered with incredibly crunchy chicken skin that is even better than its smoky counterpart – bacon.

I am ashamed. And I am now fat. These latkes are unbelievable.

IMG_20130925_200522_314 French onions with melted Gruyère and Amy’s Bread croutons

Because who needs all that broth when you have sweet, soft caramelized onions under a blanket of melted Gruyere cheese and perfect rounds of Amy’s sourdough bread. Be aware that this dish is aggressively peppered – if you aren’t a fan of pepper then this isn’t for you.
IMG_20130925_204250_525 Crackerjack sundae

Though it isn’t the best ice cream dessert in Manhattan, it’s certainly up there. It’s perfect for someone who can’t have the classic tin roof sundae because of peanut allergies – it has the same buttery, crunchy qualities with none of the dangers. The whipped cream, homemade poapforn ice cream, and crunchy brittle absolutely make this fun, nostalgic end to a fabulous meal.

You should totally go here. This place is awesome. It’s highly priced, but the staff is wonderful, the cocktails are plentiful, and for a special occasion meal, what could be better than pastrami spiced high end, perfectly medium rare steak?

Oh yeah…the fact that its cooked by an Iron Chef.

Bigger pants, coming my way today. 

Disclaimer: This was a press meal. I was not required to write about my experience, and my opinions are my own and unbiased. 

You Are What You Eat at These NYC Weekend Events!

This weekend, I am doing some fun stuff.

Seeing my fam. Seeing my friends. Seeing the one and only Book of Mormon.

It’s a weekend jam-packed with seeing.


If it weren’t all about seeing (which trust me, I’m thrilled about)…

it would be all about eating.

Eating especially at these cool events (none of which I was paid to write about – they are just cool events that you should attend!)

maille Taste of France

This Bryant Park event looks like a little slice of Paris right here in good ole NYC. You can buy tickets to wine tastings, get a facial at the L’Oreal beauty station, or attend a luxury brunch, complete with a champagne bar.

A bar stocked entirely with CHAMPAGNE?!

Be sure to hit up the Maille stand in the market section of the weekend long affair. Maille will debut a honey mustard with balsamic vinegar  that isn’t even available in the US yet and they will also be filling jars with the Chablis mustard that is usually only available in the Paris store. That stuff is hot, tangy, and addictive – go there for that alone.

dumplings NYC Dumpling Festival

Um hello…a festival that celebrates all things doughy, meaty, and delicious?! Screw my friends – this is where I want to be! Since I can’t go, I hope you do – for $20 (cash only), you can try four different dumplings from places like Korea, China, and even Poland! The ticket proceeds all go to benefit the Food Bank for New York City, so what could be better?! Don’t forget to check out the dumpling eating contest…man, I could crush that!

VLUU L200  / Samsung L200 New Amsterdam Market

Remember when I went here and loved it? Well, it’s still around, though sadly not every week –  go and support it this week, when it focuses on cheese!

Have a delicious weekend!

Breakfast at The Grand in Amsterdam

A lot of people don’t eat breakfast in the hotel on vacation.

They think it’s expensive – they are right.

They think it’s going to take away some of their appetit for lunch – they are right.

They think they won’t  get their money or stomach space’s worth – they are USUALLY right.

However, when it comes to Bridges in The Grand hotel in Amsterdam…yeah, you get your time and calories’ worth.

amsterdam day 2 066 The moment that you walk into the large, modern space, you are greeted with displays of fruit and vegetables in tiny glasses. Not the normal under ripe melons here. No, instead you will have to make do with half globes of tart passion fruit, cubes of freshly cut pineapple, and salads made of the sweetest gem lettuce known to man. The creamy vinaigrette for the salad is especially addictive.  amsterdam day 2 067

Don’t miss the cheese board – the Dutch DO, after all, love their cheese! Everything from hard, nutty gouda to logs of creamy, rich,  boucheron are on offer. Help yourself to a fresh baguette while you’re at it.  amsterdam day 2 068 Who knew that Holland was so filled with carnivores? The meat trays are sights to behold – row after row of prosciutto, ham, bresaola, and velvety smoked salmon. Way in the back you can see trays of yet more cheese – don’t miss the cumin flecked one. It’s a favorite in Amsterdam and was on many lunchtime sandwiches. It’s smoky and savory – a huge flavor punch in a Swiss cheese-like package. I can’t recommend it enough!
amsterdam day 2 071 Hello, pastries. If you just want toast, don’t worry – the buffet also has little sprinkles. That’s right, Dutch kids grow up eating buttered bread covered in sprinkles each morning.

Lucky little Dutch kids.
amsterdam day 2 075 Orange juice is something that I don’t usually consume in the morning.  Just because come on…why would I spend the time and calories to squeeze myself a fresh glass of orange juice? Oh, because it tastes like the first cloudless day after a long winter…that’s right.  amsterdam day 2 076 The champagne is the good stuff – tight bubbles with a clean, mineral-y taste – but I wouldn’t get it again. I can’t help it – it makes me way too tipsy so early in the morning.

IMG_20130820_084306 With your breakfast buffet, you get the choice of a cooked item. You can get an omelette or pancakes, but don’t be a chump. Go for the soft boiled eggs. And eat them a la Londoner.

And don’t forget to take your Lipitor. 

IMG_20130820_084825_648 If you need a little something virtuous, ask for a fresh juice at the smoothie station. If nothing you like is in the glasses in front of you, the incredibly accommodating staff will make you whatever your heart desires – like, for example – a virgin raspberry mojito over crushed ice.

This isn’t a cheap breakfast but it is so luxurious and enjoyable that you will get your fill and be able to feel full right through lunch. And that makes it reasonable, right?  The surroundings are lovely, the staff is excellent, and the food is so delicious.

I think I have to start checking out more hotel breakfasts!

I was offered breakfast at a media rate. I was not required to write about my experiences, and all of my opinions are my own and unbiased. 

Portuguese Fare at Chateau Mediterranean

There are days that you plan around elegant lunches; taking off from work and getting a glass of wine to specially remember a wonderful meal.

Then, there are days when you are in New Jersey and stop in at the one place that seems to be open.

IMG_20130924_121249_970 Mediterranean Chateau isn’t the type of place I usually seek out. It has a vaguely bar mitzvah feel with its cavernous spaces, bar area in the front, and 1980s linen tablecloths. It was empty when we arrived, but quickly filled up with ladies who lunch, suburb style.

Don’t laugh…that day, I was one of those ladies. Minus the wine spritzer.

And I loved it.

Beneath the cheesy feel, however, lays some very good Portuguese food. Take a look:

IMG_20130924_121640_929 Caldo verde

This famous Portuguese soup is as homey and familiar as clam chowder. A thick, creamy soup that isn’t at all gluey, is laced with tender kale ribbons, soft hunks of salty sausage, and potatoes. It isn’t overtly meaty or bitter from the kale. It’s just the thing you want on a nippy fall afternoon, with a freshly baked soft sourdough roll form the breadbasket.

I didn’t even need that wine spritzer…I was already feeling high.
IMG_20130924_123145_928 Portuguese sausage

If you have ever had breakfast in Hawaii, you will recognize this wonderful, garlicky sausage as linguica. The kind served here is from a local butcher and it’s some of the best I have had on the east coast – soft, pleasantly greasy, crisp on the outside and savory inside. The rounds are fried and served with hot pickled vegetables that are not unlike giardiniera. The bright, vinegary pickles cut right though the sausage’s fat and the plate is a wonderful appetizer.  IMG_20130924_124450_538 Bacalao Portuguese style

Beware of bones. I was warned, but I ignored. That’s all I have to say about this dish that, while tasted wonderful, was so riddled with bones that I could barely get a bite without having to pick them out of my teeth.


That’s too bad because the flavor is spot on. A bright, garlicky, onion-y tomato sauce with tiny, creamy potatoes and flaky, mild cod. It could have been great. In fact, I am going to try to recreate it at home.

Sans bones.

I can’t say that the Chateau Mediterranean is a “must visit,” but it did open my eyes  – Portuguese food is awesome! And the service was great and it was – wait for it – really, really cheap. NYC has ruined me – I forgot that normal people can have a 3 course meal for $20 some places in this country!

Sometimes the only place that is open is the only place that you would want to go, anyway. 

Paleo Turkey Meatballs in Mushroom-Sherry Sauce

So, my fiance started eating Paleo style.

Have you heard about that?

It’s where people eat like cave people used to eat – things like seeds, meat, and vegetables. They eschew things like dairy, refined carbohydrates, and sugar.

And they make their loved ones feel like Hannibal Lecter if said loved ones so much as look at a blueberry muffin.

So, in an effort to be supportive, I invented the below recipe. And I have to say…necessity is the mother of invention.

Because these are absolutely awesome!

Paleo Turkey Meatballs in Mushroom-Sherry Sauce

2013-09-23 paleo meatballs Ingredients:

1 lb. ground turkey breast

10 oz. sliced mushrooms

1 tbsp. olive oil

1 onion, diced

2 cloves garlic, diced

1 tbsp. Worcestershire sauce

1/3 cup sherry

rew sprigs each thyme and rosemary, chopped

salt ans  pepper, to taste

1.5 tbsp. mayonnaise

splash of almond milk

paleo meatballs 014 1. Heat the oil in the pan until small bubbles arise, then toss in the onion and garlic. You want them to sizzle and turn translucent, but NOT to brown or color immediately – if that happens that means that those babies are burning.
paleo meatballs 015 2. When the onions start to give off a savory scent and are soft (after about 10 minutes), throw in the mushrooms and herbs.  paleo meatballs 016 After another 10 minutes, they should look like this. There will be a lot of water now, from the shrooms. You need that.

paleo meatballs 019 3. While the shrooms saute, combine the turkey, Worcestershire, mayo, and a bit of salt and pepper – not TOO much salt, because the Worcestershire is mighty salty.
paleo meatballs 021 4. Form the meat into ping pong sized balls, put them into the pot, turn the heat down to medium low, and cover for 25 minutes, or until the largest meatball is totally opaque when cut.  paleo meatballs 027 5. Add the wine and the tomatoes. Allow the meatballs to cook for about 5 minutes more, until the tomatoes burst.

paleo meatballs 029 6. Add the almond milk, stir, and taste for seasonings – I added quite a bit more pepper to mine.  paleo meatballs 030 7. Serve.

These are so good that I almost wouldn’t think that they are healthy. They are juicy and soft, thanks to the mayonnaise. They go perfectley with the creamy, savory wine sauce. It is reminiscent of chicken Marsala with a pop of unexpected brightness from the burst tomatoes. And the almond milk…wow. It has a sweet taste on its own, but it becomes rich and…yes, you guessed it…downright NUTTY in this sauce. It’s so creamy that I would never guess it’s a dairy substitute.  paleo meatballs 034 In fact, served over mashed cauliflower, I would never guess that this is an entirely Paleo meal.

The cave people never had it so good. 

Flight Snob

Ugh. I have become such a flight snob. And not because of the wonderful reclining seats, the high end lounges with massages, or the priority passes that get you through passport control in half the time of the standard line.

It’s really because, no matter how long your flight is, they feed you. Non. freaking. STOP.

And those flight attendants don’t look at you oddly if you ask for more champagne at 8:30 AM. They don’t care if you order both appetizers. And they are truly offended if you don’t finish your dessert.

It’s their personal goal to see you get fatter.

Even American Airlines, who has long been behind its international counterparts in the food arena, has recently upped its game with its signature flagship service. Take a look:

first 2 days trip 015

There is a menu. An honest to goodness “oh look, now I can pretend that I’m not trapped in a huge metal box for 8+ hours” menu.

first 2 days trip 039 There will probably be a bread basket including things like those awesome buttery, doughy biscuits that are so delicious that you never ever let yourself eat them. There may also be garlic cheese rolls, olive bread, and – on this flight – chocolate chip scones that were so sweet and dense that they were most like cake.  
first 2 days trip 012 Just give in to it. You’re going to be drinking booze for the next 8 days straight, so why not ease into it now? Yes, I’ll have some more please. Just remember that altitude makes you feel way less booze way more.

end of trip 059 Appetizers like savory herbed cheesecake with smoked salmon, capers, and balsamic glaze? Um, okay!

end of trip 061

Beef that is cooked – while not perfectly – a pretty good medium with a touch of rosiness and a very savory, if a touch too salty, gravy.

 end of trip 065

And an ice cream sundae to top it off. What’s the last time you had a hot fudge sundae?

I know, it’s been too long for me too. That’s why this is the perfect time to indulge.

Because you are on a flight. you are watching so-so movies.

And you have nothing else to do.

Plus we all know that calories consumed in mid-air don’t actually exist.

Oh, you didn’t know that?

You’re welcome.

And that’s why I am a flight snob.



Le Violon d’Ingres – Your Special Parisian Meal

Everyone deserves one special meal in Paris.

And for us, that meal was at Le Violon d’Ingres.

This restaurant is the fanciest of those run by Christian Constant, the Parisian sensation who owns casual establishments, made his name at The Crillon, and indulges his luxurious side at his small Eiffel Tower neighborhood restaurant Le Violon d’Ingres.

end of trip 003

Le Violon d’Ingres looks to be any normal, nice restaurant. It is small, with restrained décor and a kitchen whose door is constantly opened so that the flawless servers can run food back and forth to tables. It seems like a place that you might come with business colleagues.

But don’t go there with them. Go there with family or dear, dear friends who you haven’t seen for years.

The food at this restaurant is truly unreal.

end of trip 006

Take, for example, the butter. It’s cut with a wire from a large, pale pallet, and is so creamy and soft that it can’t be formed into anything but a large, craggy mountain. It’s good enough to be what my sister calls “Dessert butter.” On the truly exemplary tangy peasant bread, it’s an ideal meal in and of itself.

end of trip 009

Don’t forget the flammekuchen either.

These miniaturized bacon, onion, and cheese pies are not too small. They are so rich and flaky, with crispy, pork lardons and gooey, tangy cheese, that more than just a bite would be too much.

end of trip 012

Poached eggs with truffles

Are you surprised that this is a specialty? Eggs poached whole, so they look hardboiled until you cut into them and a pale yellow yolk slowly spills out, made thick and rich from its gentle cooking. It’s tossed in buttered breadcrumbs, adding a crunchy element. Drag the truffle buttered toast through that rich yolk, savoring the heady, intoxicating slices of truffle that top the eggs themselves.


Seared foie gras

One of the best renditions of foie in Paris. Beautifully seared, with a very light, delicately crackling exterior instead of the rock-hard sheath that covers most of these delicate meats. It’s cooked with aromatics like ginger and stone fruits and then served with carrots so soft and sweet that you might not believe they are healthy for you. The foie is a perfect medium, with a barely rosy color at the interior. It is one of the lightest foies I have ever had, and it dissipates like a cloud, while the meaty, almost sugary taste resonates on your palate. This will have you wiping the plate with your finger.

Don’t worry, they let you do that here.

end of trip 013

Pig trotter and foie gras pie

It’s a pork egg roll. That’s really what it is. Juicy, salty, faintly sweet pieces of pork mixed with buttery, melting foie gras plopped inside a crispy egg roll wrapper. Instead of soy sauce there is a rich wine demiglace that is sweet and dense, complementing the meant and adding another layer of flavor. Instead of the fried wontons, expect light and buttery mashed potatoes that are perfect for sopping up the rich meaty sauce and any errant bites of foie.

That’s rather misleading. There won’t be any errant foie.

This is peasant food at its best – hearty but refined with delicate flavors like sage and thyme peeking through tender bits of meat and crispy pastry. It’s incredibly filling and entirely unforgettable.

end of trip 014

It may be the smallest cheese plate in town, but the cheese you get is sure to be special. This one was a cow’s mil that was a double crème, I think. Soft but not runny with a pleasantly ashy, bitter rind and a sweet, creamy interior. Spread it on bread for a savory end to the night.

end of trip 022

Or spread it on bread with butter.


end of trip 015

Caramel Souffle

Or get this very sweet, nutty caramel soufflé that is both airy and so intensely sugary that it may shock you. Pour all of the accompanying buttery caramel sauce in there. Go for it.

end of trip 016

Did you notice how many times I said “buttery” in this review? That’s how all of the food felt. Luxurious. Cozy. Indulgent, yet familiar. The staff was unbelievably sweet and accommodating, telling us which dishes we should get and directing us towards a celebratory champagne.

The price is high – you pay for the lovely service and the unstuffy atmosphere. But you really pay for the outstanding food. That foie. Those eggs. That SOUFFLE.

You might have to pay your rent late one month. But it will be worth it.

After all, everyone deserves one special meal in Paris.

L’Shana Tovah and Foodie Resolutions

As of last week, it is the Jewish New Year!

L’Shana Tovah, everyone!

As such, I think it’s time for a list of resolutions.

Here is my lofty list of goals for the next year.

1. Fewer crappy carbs

I love bread. Rice is my go-to. And if you ever take away potatoes, you better run. Fast. But the truth is, I waste valuable stomach space and calories on sub par products. Why would I get cheapo supermarket bread when I can get some artisanal bread for just a little bit more? Why would I spend money on salty fried rice when I can make it cheaper and better on my own? And why would I eat McDonald’s fries when…wait, scratch that. McDonald’s fries really are great. I’m just going to be a little more careful with how I choose to allot my carbohydrates.

and on that note…

baking bread

2. Baking Bread

I know. I know. This whole year was supposed to be the season of yeast and that failed miserably. But this winter I am GOING to master bread if it’s the LAST THING I DO…and at this rate, it really might be! But really, I want to learn how to make my own bread. It’s the one thing that I really have never mastered (besides patience and playing softball), and it is a personal goal of mine to eat a hunk of warm bread that I myself have baked.

3. Playing with my kitchen tools more

I have a lot of cool kitchen stuff – so why don’t’ I use them more!? I should be making more ice cream! I should be mandolin-ing potatoes for homemade chips! I should be using the pasta maker that I got in August to make my own pappardelle and bucatini! I need to stop using the same dried and prepackaged stuf I have used forever! I think that you all will think it is interesting and I will certainly enjoy feeling more accomplished.

4. Take better pictures

Because I don’t just want your stomach to grumble when you read the recipes, I want you to drool when you see the very first photograph. Boom.

5. Eat more Turkish food

I have simply become addicted. Expect to see manti, kebabs, cacik, anda whole lot more Turkish food here!

I know that all of you have some foodie resolutions you want to make soon. Share them here!

Good Idea, Bad Idea

Good idea:

IMG_20130915_143620_958 The small charcuterie plate at Bar Boulud. This highly priced plate of charcuterie is actually worth its rather dear price tag. The meats can vary, but on this day the plate included a savory beef cheek terrine,  mild rabbit terrine, salty saucisson sec, a few slices of mild jambon de Paris and – my favorite – a smooth pork and foie gras mousse that is rich and airy. Served with a traditional gelatin layer, it is delightful when spread on warm toast. This isn’t a large pate but it’s very satisfying. The accompanying pickles and vegetables are tart and light in contrast to the rich meats. This is a fantastic hearty appetizer for two or light nibble for four.

Bad idea:

IMG_20130828_185401_458-2 Grinding London broil to make burgers.

Remember how you have to cook and slice this very carefully so it isn’t tough as all get out? Well, guess what happens when you grind it? That’s right, you get tiny, medium rare hockey pucks that have no connective tissue to hold them together. Sandy little rocks…what a waste of great meat! From now on, I will grind sirloin or buy my meat already chopped.

Good idea:


Gazpacho at Match 65

This adorable UES bistro has as much personality and class as a snazzy Keith McNally joint, but none of the buzz. Maybe it’s the octogenarian crowd or maybe it’s the Lexington Avenue location, but whatever it is, I will tak it! Reasonably priced with an adorable bistro atmosphere and delicious steak and moules frites. If the gazpacho is still on the menu, it’s definitely worth a try. Light and thick at the same time, loaded with the taste of sun ripened tomatoes, sweet summer corn and buttery avocados. It’s the perfect lunch with some of their excellent baguette.

Bad idea: IMG_20130902_080041_094-2  They’re baaaack….

Da Rosa Cantine – Spanish Tapas in the City of Light

Foodie cannot live on foie gras and steak tartare alone.

Sometimes, she needs a little fatty fat fat cheese to round things out.

If you feel the need for a few raw vegetables in your life, head to Da Rosa Cantine.

end of trip 041

This Spanish tapas restaurant has a menu the length of the phone book (do they even HAVE phone books anymore?) and a laid back atmosphere. It is chic but not insanely pricey, by Parisian standards, and the service is downright friendly!

end of trip 040 Part bordello, part cafe, this is somewhere that I imagine fashion models coming to sip champagne and eat air. But that’s their mistakes…because the food is wonderful.  end of trip 042 Foie Gras pate de campagne

If you should happen to order this by mistake and think that it looks like cat food, just shut up and try a bite. You will be surprised  at how well the delicate taste of the foie and the more earthy taste of the pork liver meld;. The hints of sage and sharp black pepper bring out the woodsy, robust flavor. Spread on toast with an incendiary green pickled pepper, it has a coarse texture and a fatty, meaty mouth feel. Yes, okay, it does SLIGHLTY resemble the texture of cat food, but it doesn’t’ taste like that at all. end of trip 043 Sardines

These were the most meh of the appetizers ordered. Not for the faint of heart, these come with the guts intact. They don’t taste bad, but they do mean that the sardines have a slightly mineral-y, verging on muddy taste. Wait that sounded bad. What I meant was that the muddy taste is easily covered up by a heavy dose of lemon juice and a bit of the mustard-infused butter. end of trip 044 Pan con tomate

Yes yuh yes yes yes. Yes. Oh yes.

Peeled tomatoes chopped finely and served on garlic rubbed toast with a leaf of basil so sweet it might as well be soaked in sugar. This is filling but not heavy and it’s a very welcome dose of veggies after a week of organ meat.  Literally awesome.

end of trip 045 This side salad is also pretty awesome. It comes with most dishes and it’s just so good. Crisp romaine hearts drenched in a balsamic vinaigrette that was so acidic that it cut straight through all of the meat and olive oil of the other courses. It was the perfect accompaniment for… end of trip 046 Burrata

The Kate Middleton of cheeses – beautiful, humble, and insanely rich. This is just fabulous – a taut, pleasantly firm skin surrounding creamy, thick, rich cream. It’s drizzled with a fruity olive oil and served with pepper, salt, and a few juicy kalamata olives. Pair some of this soft, milky cheese with a piece of toast and a salty olive and wow…it’s just perfection.

Da Rosa is highly recommended. The service is excellent, extremely for Paris, the prices are fair, and the food is delicious. I would love to go back and even try a few more dishes!

Because if one thing can tear me away from steak tartare…it’s a big ole hunk of burrata.

And if one restaurant can get me to forsake escargot and