Nuchas Empanadas and Sweetery NYC

October 3, 2012 By Leave a Comment

Though New York has many restaurants where you can sit and have a leisurely lunch, sometimes you don’t have that long. Sometimes you want to eat on the run, and that’s the time to choose food carts. The days of dirty water dogs are long over – now you can get lobster rolls, fusion burritos, Vietnamese food, and almost anything else you can think of from gourmet food trucks all over the city. How to know which are great and which are duds? Ya just gotta give them a try.

Recently I tried Nuchas. This Argentinian food truck specializes in all sort of empanadas meat filled ones, veggie ones, even caramel apple dessert ones! I am used to seeing empanadas at a street fair, but these ones, made with Pat LaFreida beef and baked, seemed to be delicious  upscale take.

Shortrib Empanada with Creekstone Farms Shortribs, Onions, Spices, and Rosemary Dough

This sounded so up my alley, and it was indeed tasty. Tender beef, subtle spicing, greaseless dough…it was warm and comforting. And yet…this didn’t do it for me. Why not? Well, I’m just too trashy. I like the street fair empanadas! Oily little half moons of dough, fried to a crisp, exploding neon orange grease when the ground beef spills from their shells. I don’t want subtlety, I want salt! And spice! And for the love of all that is holy, OIL!

That’s what I want. If you don’t want it, you will probably love the well priced and undoubtedly higher quality Nuchas empanadas.

Sweetery NYC is Grandma’s kitchen gone mobile. Nothing haute here, just homemade goodies baked daily and serve with an extra touch of whimsy.

Fudgy brownies, chewy cookies, and buttery bars are all at your disposal. Of course, if you know what to order, you will go for the macarella.

Macarella

Crunchy, flat, coconutty cookies. Thick ribbons of rich, choolatey Nutella. The taste is simple and satisfying. Chocolate, hazelnuts, coconut, and sugar. It is crunchy, gooey, and delightfully buttery. It is just what you want, as long as you have enough napkins to make sure you clean up before heading back to the office after lunch.

 Highbrow or lowbrow, American or Argentinian, savory or sweet – the NYC food cart scene has you covered!

Filed Under: NYC Tagged With: , ,

Porto’s

July 9, 2012 By 4 Comments

I always try to fly into the Burbank airport when I visit home (which is the valley…yes, I am actually a valley girl…BLECH). It is closer to home, the luggage always comes off of the plane faster, and it is right across the street from some of the best Cuban treats on the planet.

Porto’s has been around since my mom was a kid, and not much has changed since then. It calls itself a bakery and cafe, but it is really a veritable amusement park for those who love Cuban and/or fried food.

The store is huge, with two sections to order food and a large seating section, but there is always, at all hours of the day, a humongous line. Don’t be deterred, as the line moves very quickly and the servers are all competent and courteous. Just go to the line, wait your turn, and order at the counter. Then pay at the register and collect your goods!

Though you can order Cuban sandwiches or other cooked to order items, those in the know go straight for the stuff in the case. Just point to it and take it to go. Many pastries don’t have names, so just point at them and ask what is in them.

It doesn’t get much better than this, folks.

Chicken Croquette

Dense rather than airy, with a pronounced salty and garlicky taste. Heavy with bechamel and lightly golden brown, these are heavenly little gut bombs. Chicken nuggets on creamy crack…that’s what these are.

Mashed Potato Ball

Imagine, if you will, fluffy mashed potatoes – not too creamy or thick, just airy. Then, stuff them with a juicy, cumin-filled filling of ground beef and other Latin American spices. Lightly fry the whole thing until it is crunchy outside and steaming hot inside. This is a handful of Shepherd’s Pie – hearty and comforting, while being zesty from the Cuban seasonings.

Meat Pie

This doesn’t have as much taste as the other meat-filled goodies. The pastry is wonderful – flaky and buttery – but the ground beef is a little bit plain. This would be more at home in a pub than at this Cuban eatery.

Chorizo Empanada

Bright orange grease stains the inside of the thick, probably lard-enhanced pastry, but miraculously does not bleed outside. The inside is chock full of chorizo, garlicky and sweet at the same time. This is chorizo at its finest and any fan of sausage should not miss this.

Chicken Empanada

Even better than the chorizo version. The chicken is stewed until very moist, then mixed with green peas, onions, garlic, and what must be sofrito – an herby, earthy spice blend. Juicy and flavorful, this manages to make usually mundane chicken a standout.

Guava and Cheese Pastry

Dessert is not an afterthought here. Incredibly flaky and airy puff pastry surrounds sweetened cream cheese and bright, tropical-tasting guava paste. An unexpected take on the classic breakfast Danish.

Best of all, the food here is VERY cheap. Come here with $10 and you will leave with a stomach full of hearty, fried, spicy food.

And you won’t have to fight so much traffic on the way home.

It’s a win all the way around.

Porto's Bakery & Cafe on Urbanspoon

Filed Under: Los Angeles Tagged With: , ,

Ninth Avenue International Food Festival

May 22, 2012 By 3 Comments

The Ninth Avenue Food International Festival is, in many ways, the same as any old NYC street fair.

The throngs of people, the dollar socks, the flabby and tasteless mozzarepas. But, there are hidden gems in this street fair, where the best of ninth Avenue’s eateries set up booths and offer some really delicious food.

Empanada Mama

This 24 hour restaurant on Ninth Avenue is always packed and now I know why! The beef empanada was one of the best things that I ate all day.

A thick and flaky dough encases shredded beef, tender and so juicy that it drips down your chin in fluorescent orange. Smoky cumin, sharp garlic, and sweet onions all mingle with that unmistakably hearty flavor of beef brisket and makes this filling but far less greasy than you might think. I can’t wait to go back here and do a full review on this place!

Dalton’s

This nondescript bar that I have only frequented once (and then, only for the cheap vodka tonics) had the best pork offering of the day. This roast pig sandwich was delicious.

Crispy shards of skin surrounding succulent, sweet pork meat, all served on a squishy potato bun. Topped with sweet and spicy BBQ sauce (thankfully, no overpowering liquid smoke here), this is everything that you could want in a BBQ sandwich, except coleslaw. When you see this stand at the festival, run there, dont’ walk. And get two.

Red’s Hot Dogs

Get the specialty pork and beef sausage and watch it get grilled until it is charred and snappy outside, juicy and hearty inside. Choose from one of their many choices, like the banh mi or the baked potato dog, or top it yourself. The toppings here are free, even the premium ones, like a spicy, meaty chili and sweet sauteed onions.

This is one of the best hot dogs I have had in a while, and will gladly seek them out year after year. They frequent other street fairs during th year, so be sure not to miss them!

Millie’s Pierogies

What good polish girl can resist a pierogi? These are best when stuffed with sauerkraut, which is shockingly complex.

Not just sour, the kraut is also a little sweet and floral with juniper berry. Enased in rich, chewy dough and dipped in cool sour cream, it reminds me of dinners of my youth. Next time, I would absolutely try a steamed kilbasa topped with more of that sauerkraut.

Pure Thai Cookhouse

This is why this fair is so important to restaurants. I have been to Pure Thai before, and liked but didn’t love it. Now, I am determined to go back.

The BBQ Beef Buns were juicy and complex, with star anise, coriander, and ginger in the soft meat. Served in a sticky, fluffy bun and topped with tangy carrots and fragrant cilantro, this was a totally satisfying bite. I could have eaten 6 of these. Even better were the Thai Sausages and Sticky Rice.

The sausages, grilled and served with sweetly caramelized onions, were sweet, spicy, and pleasantly sticky. The rice was the perfect antitode to the incendiary sauce, pungent with fish sauce and hot with chiles. The umami punches never stopped coming with this dish, and my sister and I fought over the last of it. This was an unbelievable duo of dishes – though they aren’t on their regular menu, they convinced me to give Pure another try.

And if none of these looked good, you can always go for one of these:

After all, a corncake stuffed with fake cheese and cheap chorizo never hurt anyone.

Filed Under: Hell's Kitchen Tagged With: , , , ,

Yerba Buena’s Bueno Brunch

February 13, 2012 By 1 Comment
When I first started this blog, I went to Yerba Buena Perry for restaurant week. Though my meal was outstanding, I haven’t been back since – nothing personal, just too many restaurants in NYC, too little time.

When some girlfriends invited me to brunch at Yerba Buena’s Lower East Side branch, I was anxious to check it out. First things first: this place is tiny. There is a downstairs room, but the upstairs in miniscule. Not cramped, but it is very cozy, while somehow remaining hip. However, the excellent waitstaff does everything it can to make your stay comfortable, from removing your coats to giving you and extra table for all of your dishes.
 
Sangria
If you, like me, avoid sangria because it is a weak, sweet drink that gives you no buzz and a massive hangover, then this is the sangria for you. Really, it’s the anti-sangria. I am sure from the orange aroma that there is some Grand Marnier in there, and from my buzz that there are other liquors, too. There are herbal, cinnamon-y notes throughout the drink, and it is grounded by the earthy red wine. 
Guacamole
Portion? Small. Taste? Outstanding. Very citrusy, without too many mix-ins to distract from the buttery richness of the avocado. Tart from limes and hit with the perfect amount of salt to bring out the avocado’s inherent sweetness. Served with a sprinkling of cheese and thick tortilla chips, this was a delicious, albeit pricey, appetizer.

Huevos Rancheros 
Let’s break this down:
Eggs – cooked perfectly, with thick, runny yolks and creamy, just-gelled whites
Tortilla – thick and crisp, adding crunch and gently absorbing the flavors from the eggs, salsa, and beans.
Queso Fresco – mild, melty, delightfully stringy.
Black beans – NOT the stuff from the can. Cooked al dente, with the perfect amount of chew. Sweet with onions, hearty with cumin and other spices, earthy and incredibly meaty. A worthy counterpart to the richness of the eggs.
Salsa - Unbelievable. So good I actually wiped my finger around the dish to sop up every last bite. At first, it is mild and sweet. Then it is savory with garlic. Finally, there is the unmistakable high, fruity, spicy note of the cascable chiles that leaves the tongue tingling and the lips slightly burning. I could happily eat this as soup every day of my life.
Crema, Jalapeno Relish – excellent soothing and fiery accompaniments, respectively.
Once again, Yerba Buena impresses. Chef Julian Medina is obviously devoted to producing nuanced, high-end versions of well known Latin American and Mexican dishes. The prices are a bit high, but considering the quality of the food and service, and that you can order bottomless drinks (for an hour) for just $13, it is a worth a visit.
For me, it was actually worth two visits. And I can’t give any compliment higher than that.
Yerba Buena on Urbanspoon
Filed Under: Lower East Side Tagged With: , , , ,

Calle Ocho Goes Beyond Brunch

September 23, 2011 By 2 Comments
You know those brunch places where the food is cheap, the drinks are unlimited, and the party goes until about 3 pm when everyone hits the hay for Sunday nap time?
 I used to think that was Calle Ocho, a Latin American restaurant on the Upper West side. The restaurant recently moved locations to a nearby space inside the Excelsior Hotel. I have been there for its bottomless sangria brunch, featuring many different types of serve-yourself sangrias and tasty Latin food, but had never thought to go there for dinner. 
The new space features several cavernous rooms with bright paintings and low lighting, creating a festive, upscale atmosphere. 
 Mojito
I have never been able to stray from the sangria before, but these mojitos are my new go-to drink at Calle Ocho, whether they are included in the price of brunch or not. Very strong, but well balanced with sugar and fresh mint, just one of these had me buzzed. 
Yeah, I am that lightweight.
Pao de Queijo
This Brazilian cheese bread was similar to a gougere in its lightness and cheesy interior. Gluten free and made with yucca flour, the rolls were positively airy inside, and almost dissolved in the mouth without chewing, leaving behind the grassy, nutty taste of Queso Fresco. 
Bean Dip
They were especially delicious when paired with the hearty, aromatic bean dip. It tasted sweet and spicy at the same time, a welcome contrast to the comforting cheesiness of the rolls.
 
 Marinated Aji Tuna, Ginger, Cilantro, Mustard Vinaigrette and Cured Salmon, Aji Amarillo, Sour Orange, Pineapple
These ceviches set the tone for the meal to come – herbal, fresh, pungent flavors. 
The tuna was good, if not outstanding. The fish was obviously high quality – mild flavored and with a soft but not mushy texture. The problem was that the marinade overpowered the fish’s delicate flavor. The heady cilantro, spicy ginger and tangy mustard totally obscured the tuna’s natural taste. A bit more tuna or a bit less marinade would have done this tuna well. 
The salmon, on the other hand, was one of my favorite dishes of the night. The salmon was absolutely silky in texture, and the orange and pineapple in the marinade complimented the salmon’s natural fatty mouth feel and buttery taste. The aji amarillo was the perfect amount of spice – a bit sweet along with the front-of-mouth tingling spice. It broke up the salmon’s comforting taste and texture and made the dish interesting and delicious. 
 Colombian Sweet Corn Arepa, Ropa Vieja, Crema Nata, Criolla Salad and Bacon Wrapped Almond Stuffed Dates, Hearts of Palm, Cabrales
The arepa was delicious, just what you might expect an arepa to be, but with a lush and rich filling that belies the arepa’s humble background. The arepa itself was almost custardy – sweet and moist, redolent of corn and summer. The shortribs were extremely rich and full in their beefiness. The salad beneath it, with bitter greens, cut through the richness of the meat and added freshness to the rather heavy appetizer. 
The dates were my favorite bite of the meal, no question. Sweet, soft dates surrounded crunchy almonds and the whole thing was wrapped in salty, smokey, crispy bacon. The whole thing was drizzled in a foam made of pungent, funky blue cheese, making the dates sweeter, the bacon meatier and the whole dish round and satisfying. I have no idea how the hearts of palm were, because I couldn’t tear my mind away from the dates. They blew my mind and are a must order. 
  Roasted Stripped Bass, Serrano Ham-Chick Pea, Roasted Pepper Sauce
This was a very earthy take on fish – the fish was flaky and mild, falling almost into the background of the sweet and charred taste of the roasted pepper sauce. The ham and chick pea ragout was another hit of depth and earthiness – salty and robust, with toothsome chickpeas and salty, crunchy bits of ham. Though this was a well made dish, I prefer a bit more of an oceanic taste when I eat fish – this is more for someone who craves smoky or earthy flavors.  
Cuban Style “Steal Frites”, Traditional Chimichurri
This blew me away! Not because of the yucca “frites,” which I actually found oddly chalky and dry. Not because of the chimichurri, which was pleasantly herbaceous with cilantro, parsley and citrus zest. Not even because of the perfectly fried onion strings, sweet and crunchy, juicy in the middle and caramelized to a burnt crisp at the edges. IT was because of the steak. The steak, cooked to a perfect deep pink, had an almost sugary crust that varied between sweet and spicy with the zip of black pepper. The steak had a bit of chew to it, with a slightly aged, funky taste to it. Just fatty enough, and with a strong beefy flavor. This was the entree I would get again. 
Though I had to leave before dessert, I have no reservations about saying that this meal surpassed my expectation. The prices are commensurate with the neighborhood, the service is efficient and helpful and the food is very tasty. Not quite a destination restaurant, Calle Ocho IS a great destination for a drink and some appetizers – at least some of those stuffed dates.
Calle Ocho – not just for brunch anymore. 
Calle Ocho on Urbanspoon
*Note: My meal was paid for by the restaurant.  I was not paid or required to write a review, and my opinions are my own and, I feel, impartial.*
Filed Under: Upper West Side Tagged With: , ,

Bar Rafaeli and East-Meets-West Roast Chicken

September 8, 2011 By 2 Comments
When Marx Foods contacted me to participate in a recipe contest, I was psyched. I love cooking. I love chilies (what they specialize in). And I LOVE free stuff. You know what else I love? Breaking stereotypes. This recipe is for everyone who thought the only hot thing about being Jewish was Bar Rafaeli. This is for everyone who loves fusion dishes like Kimchi Quesadillas. This is East-meets-West Shabbat Chicken.
This roast chicken takes the flavors of Asia and Latin America and fuses them into one powerful roast chicken dish. Rice vinegar, a sweet and tangy vinegar used to give sushi rice its distinctive taste, blends with spicy Puya peppers and sweet Aji Amarillo chilies to create a sweet, hot and deep glaze for roast chicken. Fresh and pungent cilantro adds a final kick to the savory dish that is nothing like your mom’s roast chicken…unless, of course, your mom was WAY cooler than mine (sorry, Mom).
Serve it with mashed potatoes and challah at your next Shabbat dinner. It’s also delicious with coconut rice. And latkes. And I bet it would be amazing with some guacamole on a warmed flour tortilla…
So…what are you waiting for?! Time to prove that Natalie Portman isn’t the only hot Jewish dish.
EAST-MEETS-WEST ROAST CHICKEN:
INGREDIENTS:
2.5 Lb. whole chicken or chicken pieces
1 cup sesame oil
1 cup rice vinegar
1.5 Tbs. minced fresh, peeled ginger
1 Tbs. low sodium soy sauce
3 dried Marx Foods Puya Chiles
3 dried Marx Foods Aji Amarillo Chilies
1 cup fresh chopped cilantro leaves
2 Limes, zest and juice
1/3 cup honey
1 Tsp. togashari pepper
2 minced garlic cloves

1) Preheat your oven to 375 degrees F. 

2)Reconstitute dried chilies as according to Marx Foods website, and chop into small pieces -about 1/2 inch each. Be sure to keep the seeds. Throw away water used to reconstitute.
3)Combine all ingredients except chicken in  a large bowl and mix well. 
4)Place chicken in a large, foil lined baking sheet, skin side up and pour marinade over it, being careful to pat the peppers onto the skin of the chicken if they fall to the bottom of the dish. Once the peppers are on the chicken, they will stay put. 
5)Roast the chicken until a meat thermometer says it is done, basting every 20 minutes. Serves: 4-6.
*Disclaimer – I was sent these chilies courtesy of the company to participate in the recipe contest. The recipe is my own.*
Filed Under: Recipes Tagged With: , , ,

Sushi Samba – The Exception to the Rule

March 1, 2011 By 4 Comments
Sushi Samba. The name sounds simply ridiculous – like some strange Japanese cartoon character that Disney has backpacking through Brazil looking for her fish who lost a fin…
But the food is no joke.
Bright, bustling and chic, Sushi Samba had a true mix of locals and tourists of all ages. It still seemed a little bit too cool and gimmicky for me – sushi and Brazilian food?  But the waitress was super friendly and the menu really did seem sort of intriguing…

And when the sparkling wine I ordered came with a strawberry, I was sold. Strawberries and champagne (or sparkling wine…even sparkling wine that is a little TOO sweet, like this one) is just a divine combination. The strawberry just brings out the champagne’s sweetness, and the champagne’s dry edges make the strawberry taste deeper and more earthy.

My date, Sarah, and I ordered the seabass and miso anticucho to start with. Anticuchos are like Brazilian shish kebabs, except these were served with a sweet miso glaze. They are served with Peruvian corn – think corn on steroids and massive butter injections.
The meal was off to a great start. The fish was moist, mild and covered with a sweet and salty glaze that was just perfection. The corn was buttery, toothsome and hearty and really played well off that delicate fish. So far…Sushi Samba was kinda rockin it.
We next got the Kobe beef gyoza, with kabocha puree, because, if there is a dumpling on a menu, you have to order it.
Like voting, it is your duty and your privilege to order dumplings.
These were good, but not great (somewhat like the incredibly inept picture above). They were beefy, a little onion-y, a bit ginger-y, but no flavors really popped. Nothing said wow. And there was really no reason to use Kobe beef in this preparation – any fatty, sweet flavor of the meat was obscured by the other spices. The dumpling skin was a little thick for my tastes, and though the kabocha squash puree was nice, it didn’t seem to meld with the rest of the dish. Don’t get me wrong – for $10, this would have been a great plate of dumplings. But for nearly twice that much, it just didn’t measure up.
We then got some sushi rolls. From the left:
Samba 7 Roll crispy lobster, scallion, cucumber, celery, jalapeño, wasabi-chimichurri dipping sauce-this was DELISH! The lobster was fresh, sweet and tender underneath its crispy coating. The jalapeno added a gentle heat and the celery and scallion added lightness and an umami kick, respectively. The dipping sauce was toocreamy for my personal tastes, but the rice was well made and the tempura claw and tail they give you are very much appreciated. Gold star for this one!

Inca-salmon tataki, snow crab, romaine lettuce, caper mustard
Excellent-fresh, fatty salmon, sweet, clean crab, and the caper-mustard mayonnaise was a refreshing and welcome addition to the dish.
This was a pretty awesome meal, I have to say! I would go back for more of the anticuchos – they have one with foie gras, so I REALLY am dying to go for THAT.  Though the gyoza were disappointing, the sushi was so great that I would love to go try some more rolls there. This is not about the kind of minimalist, exquisitely formed, omakase sushi that I especially love. This is the kind of sushi that is wild and crazy and I love anyway.
Because…when you get down to it…how do you not love a place called Sushi Samba?
Sushisamba 7 on Urbanspoon
Filed Under: West Village Tagged With: ,

Mesa Grill is Meh

February 7, 2011 By 4 Comments
Restaurant Week.
We have already covered the pros and cons of  it.
So let’s just jump right into a restaurant that I went to under DURESS.
Did NOT want to go here, because the menu just never looked exciting or interesting to me. 
But, does anyone listen to the nice Jewish girl with the food blog?
Of course not. 
The restaurant was kind of nondescript – nothing that really bothered me, just nothing that was interesting or memorable.
A harbinger of things to come.

Prickly pear margaritas were pretty and strong, but not especially flavorful. They tasted like a regular margarita without any of the sweet-tart flavor that I so look forward to in a prickly pear drink.
Jalapeno corn muffins.

Ok, I will admit it…here, I was totally in love. Like…totally. The muffins were warm, crumbly little cakes of love filled with the savory taste of cornmeal, buttery bursts of corn kernels, and subtle flares of heat from jalapeno slices. The sweet, unsalted butter added a creamy note to the crunchy muffins. These were just fab, and I will be making htem at home.
Sophie’s Salad.

I got this because it is something of a signature item – I mean, it has been on the item forever and I do love an inventive salad. 
Inventive being the missing component here.
Romaine lettuce, kidney beans, chickpeas, cheddar cheese, tomatoes and tortilla strips in a balsamic dressing.
Oh wait, did you just fall asleep?
Me too. Everything was fresh, and the cheese was especially sharp and delicious, but it was seriously boring. Not any new flavors. Blah.
Grilled Mahi Mahi, with New Mexico Red Curry Sauce and Creamy Green Chile Rice

This was well cooked mahi mahi. I love the taste of mahi mahi, which is a clean, mild tasting fish, so this was fine. And thankfully I do like that taste because the curry sauce was literally tasteless. As in, I kept dipping my spoon in it to see if I was missing something…anything! but other than a bit of heat, there was no taste there. I was truly disappointed. The chile rice was creamy and well cooked, but once again…where is the spice???
Mexican Chocolate Pudding with Gingersnap Crumble.

Now this was also delicious. Thick, creamy, sweet chocolate pudding that was more akin to milk chocolate than dark – just the way I like it. The gingersnaps added crunchy and  - dare I say? – SPICY – notes to the dessert. It really was a great way to end the meal.
This meal was basically a downer. Other than our FABULOUS waitress Kelly, a heck of a bread basket and great portion sizes, this meal lacked what I most look for in a dining experience – than being taste. I just didn’t like the way the menu looked, and I have to say…I didn’t like the way it tasted. Sorry, Mesa Grill…I will need to look elsewhere for my kick of Southwestern Flavas.

Mesa Grill on Urbanspoon

Filed Under: Flatiron Tagged With: , ,

Barzinho, Quinto Quarto and Hats Off to Fedora

January 27, 2011 By Leave a Comment
Sometimes you don’t want a full meal at a restaurant. You just want a quick drink, a little snack and a good time. I had a couple experiences like that last week, at 2 restaurants I had never heard of.
Do you know how hard it is to get someone to serve you a drink before 4 p.m. on a weekday?! It is like we live in a Puritanical society or something!
Or like some people don’t drink…
Whatever that means.
Anyway, my party and I happened upon Barzinho, a tiny Brazilian restaurant that is open all day and has a 4-7 p.m. happy hour offering 2-for-1 caipirinhas.

Within a few moments of sitting down in the small but cheerful space, we were each handed a sugary, limey drink that was reminiscent of a sweeter gin gimlet. It is made with cachaca, which is a Brazilian liquor that is similar to rum.  The first sip was nothing less than BRACING – as in, I thought i would have to ask for a glass of wine, because this was just too strong.
But something sort of remarkable happened between the first and second sips. By the time I returned to my drink, the flavor of the booze had mingled with the citrus and the sugar to create a bright, smooth drink. The melting of the ice tempered the alcohol’s bite, and by the end of the glass, I was SO ready for another one!

We ordered some Pao de Queijo to share – Brazilian cheese bread. These are tiny, soft puffs of airy bread surrounding stretchy and gooey mozzarella-type cheese. Literally nothing was wrong with these, although they would have been delicious if they were served with some sort of dip…

like the dip served with the delicious Yucca Fries. Yucca is a starchy plant and these fries were awesome. Some people might think they were too mushy, but I rather enjoyed the soft, bland interior next to the crisp exterior. Dipped in the zesty, but not incendiary, jalapeno-cilantro sauce, it was perfect for sopping up the alcohol. Barzinho is an inexpensive, sweet and delicious bar serving very serviceable snacks.

A few nights later, I visited totally fabulous Fedora.
*Where, by the way, I had the most wonderful applejack and apple cider based drink called Louisa May’s Favorite Table – it was a tart, light, sweet ode to the apple. Totally drinkable with that smooth, deep taste of applejack. And when the management very apologetically asked my party to move from the bar so that patrons could order dinner there, they were gracious enough to buy us a round of drinks. That level of class is rarely seen, especially by trendy establishments, and I will ABSOLUTELY return. I just SO appreciate a management that appreciates the diner. One gratis drink bought them a lifetime loyal customer. And next time, I’m getting those shoestring fries!*

When we tried to get into ‘ino to try the famous truffled egg toast, the wait was over an hour, so we walked across the street to a small Italian trattoria called Quinto Quarto. The small, rustic restaurant was positively booming at 10 p.m., and service was quick and friendly. Though the bread was sub-par and the pasta was merely serviceable, there were some totally outstanding soups.

I ordered the Pappa al Pomodoro. It was this thick, spicy, tart tomato soup that lacked that sickly sweetness that so much canned soup has. This was clearly homemade, thick enough to coat my spoon, and redolent of bright tomatoes, hearty bread and salty Pecorino Romano cheese. Truly excellent.
Passata Di Cipolle-thick breaded and grated onion soup with Pecorino Romano cheese and rosemary. 

This came to the table looking and smelling like French Onion Soup. And then we dug in…

Can you see how thick that is? That isn’t a soup, that is a dip! It is actually thick enough to stand a spoon in upright, and equally as delicious. It was a tad too salty, but the bread played with that nutty cheese and those sweet, caramelized onions so well. It was MUCH more hearty than a standard onion soup, and, I felt, much more delicious. We all love dipping our bread into soup – here it was already done for you. There was so much bread that it actually soaked in all the moisture, and this was more a bread pudding than a soup. So delicious that I can’t wait to try it at home!
 
Barzinho on Urbanspoon
Filed Under: West Village Tagged With: , ,

Yerba Buena Perry Street es Muy Bueno

July 15, 2010 By Leave a Comment

…ps I took French in high school…so if I misspelled the above title…tell it to the judge!  Cause I parle Francais!

 

ANYWAY-my boyfriend decided to take me out to an awesome dinner for Restaurant Week.http://www.nycgo.com/restaurantweek/

 

 

 In case you do not know, Restaurant Week is one week in the summer and one in the winter where high class restaurants do specially priced menus, so pretty much anyone can afford to go to them.  Lunch is usually $25 and dinner is $35. REALLY awesome, four star establishments participate. While some people feel you get lesser quality and service during Restaurant Week, I think it is a wonderful opportunity to experience  upscale dining at pennies to the dollar.  You just have to do your research carefully, and choose restaurants who really care about getting repeat customers, and rely on Restaurant Week to spread their customer base. Which is why Kyle and I chose Yerba Buena Perry Street http://ybnyc.com/index_nm.html

 

Yerba Buena Perry Street is a restaurant run by Julian Medina, who runs Mexican restaurant Toaloche.  It is a Latin American restaurant with Argentinian, Brazilian, and Venezualan influences.

 

 

Located right hear the 123 stop at Union Square, Yerba Buena is an unassuming, almost incognito spot that you would miss if you weren’t looking for it.  Inside is a small, dark, modern dining space with a beautiful bar.

 

 

 

After we sat at a booth, we were presented with the Restaurant Week menu.

 Tacos de Pescado - Tilapia Baja style, mango slaw, chipotle salsa.

 

 

 

These beer battered fish were lightly coated and quickly fried.  The fish was flaky, greaseless, and resting on clearly homemade, bursting with corn flavor tortillas.  The rough, deliciously grainy tortillas perfectly folded into the sweet mango slaw, spiked with pungent cilantro, and the only vaguely spicy chipotle salsa. I loved this appetizer. If you like fish and the briny taste that only wonderful seafood brings,  you will definitely like this appetizer.  If you don’t like fish…I just feel sorry for you, and hope whoever caused you to hate fish…

 

Mean Old Lunch Lady Royalty Free Stock Photos

…is justly punished!

 

 

 

I chose the Arepa Peluda-braised beef short ribs “carne mechada”, Chihuahua cheese.

 

DUDE!!! These tasted like…and I mean this in the MOST complimentary way…TACO BELL SOFT TACOS ON CRACK!  They were gently cooked till they just about melted in your mouth, seasoned with cumin and garlic-not spicy at ALL-then topped with mozzerella like cheese!  They were sandwiched on airy  yet crispy arepas, which are made out of corn.  These were outSTANDING.  I mean-look at the FLAVA speckling the plate and bun in delicate orange droplets that signify the lushness that only beef can yield.

 

 

 Was it greasy?  YES.  Was it worth it? YES. Do i want more right now? WHAT DO YOU THINK?!?!

 

 the Chaufa de Pato - duck carnitas, cilantro chaufa fried rice, scallions, piquillos, duck egg, rocoto crema .

 

 

 

Not gonna lie, I was not crazy excited about this dish. I mean-I go to Chipotle.  I know what carnitas are.  I’ve gone to Chinese restaurants.  Duck is great in one of those little mushu pancakes but-duck carnitas?  Who the hell cares about that?

 

Boy was I an IDIOT!!!

 

 

This was a standout dish, if for no other reason than that I was expecting it to be pretty dull.  Imagine duck confit-that is, duck cooked for hours in it’s own fat until it is falling off the bone in supple submission.  Then add  cumin, and coriander to that.  Then add fried rice made with sweet and spicy red peppers and the most tender, creamy, yolk-y scrambled egg in the world,  Then add a little bit of spicy sour cream.

 

 

 

That is what i ate.  And yeah, I liked it.

 

If you like Asian food.  If you like Arroz con Pollo.  If you like Duck A L’Orange.  If you have ever believed in Santa Claus.  GET THIS DISH!!

 

It is meaty, rich, spicy, tender, soothing, and filling.  It is absolutely outstanding.  though a bit of extra heat-like from some Portuguese Pio-Pio sauce-would have been welcome, the dish was a home run.. In that, if it was the first date, I would have slept with it…Anyway…

 

 

The Trio of Fries  included watermelon, hearts of palm, and avocado battered, fried, and served with housemade ketchup and a very mild chipotle crema.

 

 

 

This was my number one favorite dish of the meal.  i mean WATERMELON FRIES??? That sounds gross.  But pair some watermelon with some salty, panko like batter and some tart, tomato-ey housemade ketchup-and its like Edison invented the telephone all over again!

 

 

I mean it is THAT life changing!!  If you are someone who loves the sweet and salty of chocolate dipped pretzels or the sour and spicy of pad thai-you are gonna love the HECK out of these fries.

 

The hearts of palm fries were just like regular old potato fries, and the avocados actually turned kinda mushy in the heat of the fryer, but the watermelon fries are a brilliant and totally unexpected take on my all time favorite snack food!  Do yourself a favor and GET THESE BABIES!!

 

 

All in all, the service was kind and attentive, the atmosphere was romantic and private, and it is a WONDERFUL Restaurant Week deal!

Yerba Buena Perry on Urbanspoon

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