Frozen S’mores – The Next Cronut?

I’m posting this blog just in case this becomes the next cronut.

I want it on record that I had it (almost) first.

Dominique Ansel, about whom I have raved before on this blog, obviously took the world by storm with the cronut.

I haven’t tried one of these croissant/doughnut cream filled hybrids yet because I have NO desire to get up at 4:30 AM for a chance to eat one of these things (no,that is not an exaggeration. And on my recent visit to the bakery, they sold out of cronuts a few people before me in line, and those people had been online for 3 hours. Another girl walked in and proudly pronounced that she had just sold her cronut for $30. Really?!). There are imitators popping up all over the world, it has been featured on TV and the radio, and it’s poised to become the next queen of the world.

Obviously, the future king is George.

So, now that Ansel is the darling of the culinary world, I listen when he creates something new. And I go try it.

At 10:30 AM, because no time is a bad time for s’mores. 

pix 015 After you order your frozen s’more, you wait for it to be torched to crispy, brulee-d perfection.

pix 017 Frozen S’more

Here she is, in all of her sugary beauty. A huge, sticky marshmallow burnished to a nutty, caramelly finish. It isn’t as dark or bubbly as most marshmallows toasted over an open fire, but it intensely buttery and sweet. It’s also quite thick – you will have to chomp through a bit before you get to the filling.

pix 018 The filling…layered with deep, crunchy chocolate wafer crumbles around frozen custard. The vanilla bean flecked custard is rich and creamy next to the sweet stickiness of the marshmallow. The finished effect of the perfect bite of this is crunchy, sticky, sweet, creamy, cold, and hot.

Try saying that three times fast.

The frozen s’more is a fantastic treat! It’s a little pricey, but it’s made to order with quality ingredients and the thing is huge – it comes to you on a foot long skewer! I really do miss the melty, ooey-gooey component of warm chocolate, but there really isn’t a way to do that without the whole interior melting.

And this IS called the frozen s’more.

And when these start selling on the black market for $40 a pop, remember…you saw it here (almost) first!

The Indescribable Corner Bistro Burger

There are some experiences that defy description:

The first time you hold a newborn baby.

Crossing the stage and receiving your diploma.

The way the sun feels on the first really warm day of Spring.

And going to Corner Bistro on a Saturday night to have one of the best burgers in town.

pix 090 I’m talking about the original Corner Bistro, not the lovely clean, easy-to-access one in Long Island City. This one is dark, dingy, and as crowded as a John Mayer concert circa 2002. People stand in line for an hour or more, unless they can grab bar seats. Be sure to get in the back of the line unless you want a stern rebuke. It is hot, loud, and sweaty. The scent of sizzling meat and beer fills the arena. People are hungry, tired, energetic, and ebullient.

It’s really quite perfect.

pix 094 As you inch up to the front of the line. you can see burgers being cooked in a large, salamander-like device. The meat goes in as rosy domes and comes out burnished a robust brown. 
pix 096 Bistro Burger

Very much like the one in Long Island City. Thick and juicy with a thickly charred crust and a really deep, meaty flavor. Crisp bacon, tangy american cheese, and a thick ring of onions. But this tastes more real somehow. Darker, wilder, more authentic. Maybe it’s due to the waiting around or the gin and tonics in my system, but this is always a fantastically satisfying burger. It’s hearty enough to be fancy but cheap enough to be lowbrow.
pix 097 Fries

Shoestring. Mouth-burningly hot. Perfectly salty and perfect IN ketchup.

pix 095 You are going to wait forever to sit. When you do get a table, you’re gonna be crammed in there like sardines in a tin. The service is fast, more than competent, and if you are sitting you had better damned well be eating and drinking.

And with some of the greatest late night burgers in the city, you will be.

Corner Bistro…so great that words can’t really do it justice.

Corner Bistro on Urbanspoon

Dominique Ansel’s Dreamy Caneles

I’m going to Paris this summer and I can’t wait. The sights, the streets, the shopping…and the food. Oh the food. There is nothing like eating in France. You can cook the same recipes here in the US, but the ingredients just aren’t the same. Sometimes, though, when I am lucky, I taste something that really reminds me of Paris.

pix 025 Like every single thing that I ate at Dominique Ansel Bakery. This tiny bakery, with a few tables and backyard garden, is the namesake of the baker who made his name with Daniel Boulud. He is known for his rich, authentic Parisian pastries and delicious desserts. He is also known for his croissant-doughnut mashup called the cronut, but I didn’t wake up early enough to snag one of those.

pix 026 In fact, lots of his pastries run out early in the day, so set the alarm clock if you have your heart set on something particular. Don’t worry, the bakery sells made to order madeleines throughout the day.

pix 027 Blackberry Pavlova

Frankly, this is wonderful. Airy meringue sandwiching rich pastry cream, tart blackberries, and some concentrated syrup so sweet and jammy that it is a pure burst of summer. This is light but very sweet. Elegant and fulfilling, ideal after a rich lunch. 

pix 029 Flourless chocolate cookie

This is just an excuse to eat a personal sized cake. Dense and fudgy with gooey chocolate chips melting even at room temperature. It’s sweet, but not overly so. It has a warm, deep flavor that only comes from truly high quality chocolate. It’s decadent but not too much to handle on your own.

pix 028 Canele

Do you like bread pudding? If you do, then you will love this canele. The thickly burnished crust is sugary but not just sweet – it also has a slightly bitter edge that makes it really complex and interesting.

pix 030 The interior is eggy and soft, almost melting in the mouth in contrast to the stiff outer crust. It is heady with vanilla and the faint backnote of rum. It isn’t overtly alcoholic tasting or heavy  – it’s light and custardy, a wonderful blend of different tastes and textures. This is better than many caneles I have had in Paris and was the hit of my visit. 

Dominique Ansel is a slice of Paris right in Soho. It is fairly priced (though not cheap) and the  pastries are just perfect. I would absolutely go back, and plan to.

It might just hold me over till summer vacation. 

Dominique Ansel Bakery on Urbanspoon

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

Despana – a Lunchtime Trip to Spain

In the heart of Soho, amidst trendy shops and people who treat yoga studios like church, is Despana.

This shop is decidedly Spanish, meaning that it is devoted to all things ham, wine, and bread.

Not exactly yoga-riffic, but it’s so delightful that the neighborhood has kept it around.

The shelves are filled with imported olives, tomatoes, pickles, and even whole pheasants roasted with truffles.

The deli cases are loaded with every kind of pork product known to man, including the remarkably fatty, incredibly expensive, and totally sublime Iberico ham.

 

They also have lots of samples out,  and if you have even half a brain…you will try them.
Like this chorizo, which is peppery, robustly flavored with paprika, and soft without being greasy. I may have eaten more than my fair share of this.

These canned olives are so juicy and fruity that it’s hard to believe that they aren’t home cured.

These baby eels…may have been tasty. I don’t know because I wimped out and didn’t try them.

I know I should have but…they look kinda like snot strings, right?

The real treat to this shop is in the back, where you can order form a long menu of tasty sandwiches, hot food, and Spanish snacks.

Eat them at long communal tables, where the flatware is plastic, but the sherry vinegar is thick and syrupy and the olive oil is spicy and fragrant.

 Though the dishes in the display case change daily, here are some favorites:

Beans with Iberco ham and onions.

Absolutely fresh, tasting grassy and of the earth. The ham is salty and meaty, providing depth and punch. The onions are caramelized and sweet, and the dish cries out only for olive oil to echo the ham’s fattiness and bring out the lusher side of the rather spare beans. This gets better as you eat it.

That’s what she said.

Sauteed Summer Vegetables

So simple and so tasty. Peppers, zucchini, tomatoes, olive oil…how does this  taste so much like summer when the temperature outside is in the 20s? The only answer can be that they have an incredible source that makes the peppers taste sweet and the zucchini tender and juicy even through the depth of winter. There are no overt spices, no big zip of flavor. It is just a dish that comes together beautifully. Mop up the dish with some of the excellent, never ending supply of freshly baked bread that you receive with your order.

Blood sausage with tomatoes

Don’t let the name deter you. This is now one of my favorite sausage dishes in NYC. The sausage is tender and porky and tastes really rich and iron-y (thanks, blood!) It is soft but not mushy, rich but not greasy, and an ideal counterpart to the sweet and tart tomatoes cooked with it. If you like spaghetti with pork ragu, you will love this.

 And if you don’t like spaghetti with pork ragu…what do you do to feel joy?

Despana is a true find. The wine shop attached to the food store has a wonderful selection of Spanish wines and all the goods are fairly priced in both shops. The food is also delicious and well priced, and – best of all – it’s a vacation to Spain with the yoga studio across the street still in sight.

You go do some downward facing dog. As for me, I’ll take another slice of that chorizo, please

Despana Specialty Foods & Cafe on Urbanspoon

Bites and Sips Around the City

There is just one burning question every New Yorker needs to know (now that we know that Dan was Gossip Girl):

What are the tastiest snacks, bites, and drinks around town, and where can you get them?

Read on, hungry city dweller:

Hummus Plate at Le Pain Quotidien

Ah yes, this upscale coffee shop/bakery does more than just great breakfasts. Order the hummus plate and you will be surprised at how tasty it is. The hummus is thick and lemony, slick with fruity olive oil. The kalamata olives atop are juicy and soft, the perfect salty counterpart to the hummus.Also on the plate is garlicky, almost velvety babaganoush and quinoa tabouleh that is earthy, herby, and chock full of juicy tomatoes and diced onions. The sour wheat, crusty white, and sweet raisin breads served alongside complete the dish. This is enough for a very satisfying lunch or a shared snack plate among 3 friends. It’s amazing how well this Belgian place does a middle eastern plate.

Foccacia de Recco at Rosemary’s

This locavore west village restaurant is a little too pricey for what you get, but there is one thing worth trying here. The foccacia filled with milky, creamy stracchino cheese is among the best breads in the city. Your order arrives piping hot, slick with slightly spicy olive oil and topped with grains of coarse sea salt. When you tear a chunk off the bread, the first scent that hits you is the rosemary, deep and woodsy. Then, the tantalizing smells of yeast and spicy olive oil hits your nostrils. The taste is as good as the aroma. The bread is pliant and soft, with a thin crust, punctuated by sharp rosemary needles. The inside is filled with that mild, creamy cheese, so soft that it makes mozzarella look hard and pungent. This is like grilled cheese on steroids, and it’s worth a visit to the restaurant to try this.

Any cocktail at The Dutch

I have been here several times, and each time have ordered a different cocktail. Every single one has been exemplary – well balanced, interesting but but not different just to be weird, nuanced and also pronounced in all the right places. The bartenders are knowledgeable but not snobby, and have no problem recommending something that you will like. The bar is small but comfortable and the vibe is extremely laid back. Of course, also order something to eat, but this is a great place to get a little tipsy before dinner.

Beef Carpaccio with Truffle Oil at Slightly Oliver

I know I have talked about this place before, but it deserves more mention because I just love it. The cocktails, the  faux-British vibe, and the tasty small plates make this a real gem on the Upper West Side. This carpaccio, made with tender slices of beef and dressed with a peppery arugula salad with a tiny fried quail egg and toast, is a perfect appetizer or even light meal. The addition of truffle oil just elevates it. Mushrooms and beef are always a win, especially when the beef is filet mignon and the mushrooms are truffles.

#winning

Balthazar’s Phenomenal Desserts

Balthazar isn’t the establishment where most people would take an afternoon tea break. It is one of the modern grand dames of NYC dining. Keith McNally completely recreated a Parisian brasserie, complete with mirrored walls, an in-house bakery, and possibly the best duck confit in the city. At one point it was the hottest reservation in the city, a d even now you had better plan far ahead in order to get a table for 2 on a Saturday night.

Though it is known for its sumptuous 3 course meals and legnthy wine list, Balthazar is also the home to many fabulous desserts. As such, it makes the perfect afternoon respite, and on a weekday around 3 PM, the restaurant is slow enough to accommodate a table that wants only coffee and dessert.

Even at this lazy time of day, you will be surrounded by beautiful people weighing 90 lbs and wearing as many pounds of jewelry, so be prepared.

Bread Basket

All baked goods here are phenomenal – tangy sourdough bread, pliant and airy white bread, and fresh, creamy butter.

Even if you just order dessert, you will still be offered a bread basket – that’s just the kind of service you can expect at Balthazar.  My party was there for 2.5 hours, ordered just 2 dishes between the 3 of us, and yet received the sort of service that at other restaurants is reserved for VIPs. We were never once rushed nor ignored, nor ever pushed to order more food. When our server’s shift was over, he came over and let us know who our new server was, should we need anything else. Good service makes a meal better, and great service makes a meal memorable. The service alone would make this restaurant a winner even if the food was merely good.

Luckily, this food was better than good.

Peach and Blackberry Frangipane

Frangipane is a pastry filling that is made from almonds and sugar. Unlike marzipan, the frangipane is a little less sweet and can be incorporated into a custard filling. This tart, where the frangipane was in paste form, was a little light on the almond flavor, but delivered fully on the sweet roasted peaches, tart blackberries, and incredibly flaky pastry. The buttery pastry juxtaposed with those juicy blackberries and sugary peaches really made this tart complex and fulfilling. Be warned that this isn’t on the menu every day  – it was the tarte du jour.

Apple Tart Tatin with Vanilla Ice Cream and Creme Anglaise

The best tart tatin ever. And yes, that does include ones I have had in Paris. The apples, sliced just thick enough so they don’t become a mushy mess, retained their natural bite next to the and sweet caramel. The caramel is more sweet than burnt, and thick enough so that it caramelized into sticky ribbons on the apples, above the flaky pastry. The ice cream, smooth and delicate,was tasty, but the creme anglaise was on a different level. Intensely creamy in texture, tasting of fresh milk. It was thick and coated the back of the spoon, tempering the sweetness of the tart, and was easily my favorite part of the dish.

Balthazar will always be an expensive, fancy restaurant. But, the fact that you can dine there in the middle of the day and receive wonderful service and delicious food? That makes it a classy restaurant, too.

One Hit Wonders – Good, Le Pescadeux, Pure Thai Cookhouse

I don’t always eat full meals at the restaurants I visit – if I had 3 courses and cocktails 5 times a week, I would be gigantic, poor, and probably have palate fatigue. This is a rundown of some delicious dishes that I have had at restaurants on which I couldn’t quite write a full review, but  knew that they deserved some notice. 
This restaurant is sophisticated, hip, and romantic with candlelight and an upscale comfort food menu. Though the service was a little uppity and aloof, the food and moderate prices made up for it. 
Burger with Aged Cheddar Cheese and Fries
Coarsely ground meat with a thick, dark crust concealing a warm, rosy patty. It was so moist that juices spilled onto the plate with each bite, saturating the salty fries with delicious bovine taste. The cheese was exceptional – tangy, sharp and thickly cut, and it stood up perfectly to the sturdy but not tough bun and that incredibly meaty burger. I am a big fan of condiments, but actually, this required no ketchup. It was more like steak than a burger – just fantastic, and worth every penny.

This lilliputian SoHo restaurant specializes in Montreal style seafood. That means lots of shellfish, including a fantastic oyster selection:
Beau Soleils, Moonstones, and Pine Islands
The Pine Islands were a first time oyster for me and each one knocked my socks off. Large, soft, and positively creamy – there was no salinity or iron-y taste. These were mild, light, and luxuriously textured. A squirt of lemon was all that was needed – didn’t even use any Tabasco here.
The best part? Each night from 4-7 PM, the oysters are all half price. 
Can I get a culinary “booyah?”

Every person who has been to Pure Thai Cookhouse has LOVED it; calling it incredibly spicy, incredibly delicious Thai food in a very casual, inexpensive setting. 
Wok Curry Paste with Pork, String Beans, Eggplant, Basil, Bamboo Shoots, Green Peppercorn Kaffir Lime Curry Sauce
This is perfect for those days when you want something with flavor but not too much spice. It is not overly greasy, garlicky, or salty. The pork is tender, and the sauce is very subtle and well balanced – sweet, bitter, sour, and just a bit spicy. My sister finds it far spicier than me, but she is a major wimp. The eggplant is soft but not mushy and the pork is thickly cut and tender, with no tendons or gristly bits. Pam is still my favorite Thai in the area, but if I had to go back to work in the afternoon and didn’t want a major food hangover, this would be my spot for sure. 
And there ya have it: Some of Fritos and Foie Gras’ one hit wonders!
Good on Urbanspoon
Le Pescadeux on Urbanspoon
Pure Thai Cookhouse on Urbanspoon

Jane – The Best French Toast in NYC

If you head to Jane for brunch, you need a reservation. I am not joking, this is not a test. You must have reservations, and even if you do, you might wait a little bit. Not long, just about 10 minutes. Not going to lie, the wait got under my skin, but it was handled pretty well, considering the throngs of people both in the restaurant and outside it. If you don’t have a reservation, have fun with your 2 hour wait.

The restaurant itself seemed casual, but to be honest, it was hard to tell. There were hip 20-something Soho-type beautiful people everywhere – standing at the bar, crammed 6 to a table, swinging from the rafters. Well, maybe not really, but considering that each of the brunch entrees comes with a complimentary cocktail, it isn’t hard to imagine. Bottom line – this place is crowded and caters to a young crowd. 

Not really my scene. But you know what is?

Farmer’s Omelette – Ham, Caramelized Onions, and Gruyere Cheese

A huge portion of scrambled eggs – creamy and done to a medium consistency. Onions caramelized so sweet that they were almost like sugar, nutty Gruyere cheese, and soft, salty bites of ham. It was so delicious and nuanced that it didn’t even need hot sauce – a first for me. Try as I might, I actually couldn’t finish the large serving – I like getting my money’s worth! Served with lightly dressed mesclun greens, it was a perfect brunch dish. Well, almost perfect:

Cheddar Grits

These made it perfect. An egg dish just needs a carby side, and these were fantastic. Creamy and thick enough to be eaten with a fork, the taste was smoky rather than tangy – it must have been smoked cheddar. There was heavy cream in there, and a light hand with the salt. These are a must order. 

Creme Brulee French Toast

Oh. My. Gawd. I am not into sweets in the morning, but this may become my exception. The bread was amazingly custardy and soft – it really tasted like cake more than French toast. The taste was more rich than sweet – eggy, creamy, heavily scented with vanilla but with only a light dusting of powdered sugar to bring out the sweetness. The crust was crunchy and golden, and dipped in real maple syrup, it is good enough for dessert. Absolutely my favorite sweet breakfast in NYC.

Jane is a scene. It is loud, it is crowded, and you might even have to wait for reservations. However, the portions are huge, they are very reasonably priced, and the food is just delicious. The eggs are savory, the grits are creamy, and the French toast is the stuff dreams are made of. So let me revise my first sentence: WHEN you go to Jane, you need reservations. Because there really is no IF.
Jane on Urbanspoon

David Burke Kitchen Really is Bitchin

I have never been to a David Burke restaurant. Quite frankly, the outlandish menus always seemed a bit more for shock value than for taste value. But when Eat Big Apple and his sister were trying to decide where the 3 of us should eat, something in me threw out David Burke Kitchen.
Call it…divine inspiration.

On the subterranean level of the trendy James Hotel, David Burke Kitchen is that type of cool that is “homey,” but in a very upscale way. Spacious but cozy, the room had many well spaced tables and a bar area.

Rosemary and olive walnut bread.

The rosemary was excellent – slightly sour, light, flecked with earthy rosemary and covered with a crispy crust, salty and wheaty.

The walnut olive bread was not so great. It tasted kind of dried out, and while the nuts were prevalent, the olives were far too few, and tasted oddly salty in the mostly sweet bread.
FLUKE and UNI SASHIMI cured cucumber / orange tea vinaigrette

This was excellent! The fluke was snappy, clean and bright tasting, and the uni (which must have been from Santa Barbara) was creamy but firm, not watery. The cucumber was firm and slightly tangy from its cure, and although I did not taste the orange, there was a faint heat (not unlike an espelette pepper) that REALLY brought this dish to life. Just a perfect presentation of perfect seafood.
PRETZEL CRAB CAKE tomato orange / green peppercorn / white beer foam.

This was puzzling. It should have been great – the crab was abundant and sweet, the tart orange was infused with the natural sweetness of the tomatoes and the peppercorns really brought the crab into another dimension with its deep, earthy spiciness.
BUT..
The pretzels were a total downer! They got kind of soggy but hard at the same time, and really didn’t add any flavor for me. I am kind of a traditionalist when it comes to crabcakes, and if this was done with a nice panko crust, it would have been an excellent dish.
ANTS ON A  LOG bone marrow / snails / parsley / garlic.

Ok, this is it. The BEST BONE MARROW I have had in New York. Sweet, fatty, melting bones (3 of them!), swathed in a spicy, herby, sweet garlic and parsley puree. On the top were the MOST tender snails ever – like really great clams, but even less fishy tasting. This conglomeration of fat and garlic was almost too much…almost.
Don’t worry, I ate it all.
SOY HONEY LOLA DUCK foie gras corn cake / maitake mushroom

LAMB CROSS  BONE lamb bacon / smoked barley

I tried a bite of these from each of my dining companions and they were excellent. The duck was meaty, juicy and sweet and the lamb was PERFECTLY cooked and as umami filled as a piece of steak. Perfect. The maitake mushrooms deserve particular notice for their rich and satisfying taste. Tender but still toothsome.
SWORDFISH duck liver / red pepper polenta / baby romaine.

Let’s break it down, shall we?
Swordfish – thick, well cooked, juicy but not falling apart, tasting just of the ocean.  
Duck liver – CRIMINALLY overcooked – barely pink inside, a bit mealy, lacking a great sear on the outside. The only truly disappointing part of the meal.
Red pepper polenta-sweet, corny, a perfect foil to the meaty fish. Loved it.
Baby romaine – COOKED LETTUCE?! Who would ever DO that?!?! From now on…ME! The lettuce was tender but not soft of mushy and it was almost like escarole but with a fresh herbyness. I just LOVED it and think it would be dynamite with any sort of fish or even chicken. Just delicious…can’t WAIT to make it at home.

We also got some fries – fresh cut, spicy jalapeno and nutty Parmesan cheese…sounds good? Well they WERE!

The little bottle of ketchup was also pretty cute, even though I am a big mayo fan with my fried potatoes.

MONKEY BREAD for two caramel / vanilla ice cream

Remember how this was for two people?
Um, yeah…the people at David Burke Kitchen LIE.

This was a HUGE tin of bananas-foster-cinnamon-bun-monkey-bread DREAMS topped with sweet vanilla ice cream and clean, creamy homemade whipped cream. It would almost be perfect for breakfast…or lunch…or dinner!  Anyone who has tastebuds would like this. Yes, I just said that, and I meant it! Seriously outstanding…actually, the standout of the meal!
Well, when I say the dessert was the standout of the meal, you might assume that the rest of the meal was unsatisfactory. But you would be wrong. The service was kind and helpful, the decor was elegant but comfortable and we even saw David Burke himself wandering around the dining room. The food was of high quality and prepared incredibly inventively and – for the most part – worked wonderfully. I would absolutely come here again.
Because David Burke’s Kitchen really is bitchin.
*P.S. – just found out there is a TV show called Bitchin Kitchen…this title is not a take off of that, i just like to rhyme 🙂 *

David Burke Kitchen on Urbanspoon