To Try: The Wright

The people at the Guggenheim, unimpressed by the Moma and its fine dining area are opening "The Wright" within its walls. The restaurant as architect Andre Kikoski says "is designed to be conducive to social interaction, and it about the integration of (food and) art." If the food is as pleasing as the calming decor than sign me up for seconds. Rodolfo Contreras who was responsible for the food at Bouley and Town will be dealing at The Wright. The current craze for "sustainable and local" ingredients will lend the cuisine to that vein - with the ingredients being the star of the show.

Dinner service begins next month, while lunch, bar, and brunch service start up on Friday. (12/11/09)

If you stop by please drop a review in here.

-gg

Big Mac Challenge

Sometimes you need to experience the bad in life, to appreciate the good. The saying is never more true than in the food world. Whether it be an encounter with bad chinese food, pizza, seafood (oh man), etc. - the moment you can erase those memories with a bite of good food is freeing. The good experiences (in food and in life) are what keep you coming back, and the bad experiences make you cherish the good.

I give you the Big Mac Challenge. My younger brother, a few months out of college, is working for a finance firm downtown - and sits on a trading floor. The transition of a competitive college drinker to a trading desk is smooth to say the least - most of the guys he sits with relish the chance to take him out for drinks, and of course he never says no. A few weeks ago, on thanksgiving eve - the office was quiet, too quiet for the guys he works with. So, naturally - an eating contest was arranged. 5 of the young guns would be competing and there would be a cash prize (of $600). That's big money to someone fresh out of college with a sizable monthly Manhattan rent payment. They were chomping at the bits.

5 Big Mac's, 1 Large Shake - 45 minutes. (its painful to type about - let alone do). Each contestant was given 5 big macs, and a large shake to inhale in 45 minutes - the pot of cash awaiting them at the end of the onion and special sauce rainbow. The players started off strong, and my brother said he was able to polish off 3 of the burgers easily (hey he's a growing boy), but once the 4th started it was hard going. He pushed on, while some of the contestants iron stomachs threw in (or up) the towel. According to his coworkers he was green in the face trying to eat the last burger - but he prevailed. He finished it, drank the shake and held it all down for 25 minutes (not a second longer) along with one other contestant and was able to split the $600. 5 big macs, 1 shake, 30 minutes of hell, and $300 dollars later the office was no longer too quiet.

After this feat he couldnt discuss food - nor did he touch anything at our annual Thanksgiving eve Steak Night dinner with our cousins. The big mac challenge had taken him to the ropes, but he was able to survive- barely. His stomach was hurting on Thanksgiving, and that challenge may have tarnished his meal a bit - but speaking to him now he will tell you just how incredible the next good meal he had was.

A week after the incident he went to PJ Clarkes with his friends from college. They all sat down and of course ordered burgers. He went with the Cadillac, a favorite of mine, and ate it as though it was his first bite of kobe beef. He described the burger when he got home in such great detail that I thought I had just eaten it. The level of enjoyment could only be explained by his earlier run-in with the Big Mac challenge. So, although you may be bummed about that turkey sandwich or salad you got for lunch - just think about it as the foundation for the appreciation for all the great meals that you have yet to enjoy.

-grub

Bar Jamon - or in spanish "Bar Jamon"

Last night I went out for an unconventional Tuesday dinner and drinks with my girlfriends sister and new fiance. The ladies, fans of good food, great wine - and convenience, selected Bar Jamon (on 17th and Irving Place). Bar Jamon is the wine bar attached to Mario Batali's Casa Mono. A popular alternative to the main dining area, it is usually crowded with an after work crowd, leaving the girls with a short wait upon arrival. The restaurant itself is very small and only seats about 15 people in an elevated picnic-table style with bar stool seating. You can opt to stand at the bar for your quick bite and drink if the wait proves too much for you. The ambiance is cozy, although a bit hot during rush hour and Mario Batali would have an issue sitting comfortably. The service, noticing the girls waning patience, was able to swoop in, hang their jackets, and seat them just before they moved on to Plan B. The decor reminds one of a livingroom, or library (with wine instead of books) and reminded all of us of the authentic restaurants in Barcelona and Madrid. The vibe was casual but intimate.

As I was en-route to the restaurant Tiffany had this to share:

"Since Patty nor myself are accustomed to reading the Spanish language or well versed in the native wines, we started off with a great recommendation for a nice dryer white wine: Ribeiro Vina Mein 2008 (around $40/bottle). Being a Pinot Grigio lover, it was absolutely perfect. Light and refreshing with some mild fruit flavor and not TOO dry. We also ordered the Pan Con Tomate, which was delicious. Basically just two halves of Italian bread toasted, and rubbed with garlic, salt, pepper and the juice/seeds of a tomato. Simple and delicious."

The luck of the Irish was with me as I walked in, as the ladies beside Tiffany and Patty were getting ready to leave. We ordered another bottle of wine, the Jamon Serrano Fermin, and two types of cheeses which each came with a great fruit accompaniment: the Tres Manchegos & Membrillo and the Valdeon & Figs. The cheeses are categorized by sheep, cow, and goat (listed on the menu [and profusely explained by the server] as; oveja, vaca ,cabra.) The Serrano jamon was delicately hand sliced (on the pictured slicer) and mouthwatering - just as we expected. The tres manchego, which was unanimously decided as our favorite cheese, went perfectly with the membrillo, which is a firm, sticky, sweet paste made of quince fruit. Tiffany was keen to point out that the Membrillo was a playful take on a fresh cut of Ahi tuna (with color to match) and tasted of apricot jam. The valdeon, which was a creamy cow's blue cheese was excellent as well. All served with some Italian bread. (A minor complaint in the bread area - as the bread seemed to be sitting for a few hours, more suitable to table bread & butter serving, not the backbone for a meal).

After a few more glasses of wine (This was a celebration!) Chris, Patty's fiance arrived and sat down. Being a man of true blood as myself, we ordered another bottle of wine. We also explored some more food. Chris ordered the tres manchegos again (he couldnt resist) as well as the duck liver served on sourdough toast. (*Note- if I go back I will request this toast with all my food) The foie was served with a beautiful apricot jam, and the sweet and salty combination of the dish was very pleasing. We also ordered the Marinated Calamare and Mussels en Escabeche. At first bite, Tiffany thought the mussels were a bit oily - with the thought that the "drizzle" in balsamic vinagrette and olive oil was a bit heavy-handed. This plate was far and away the winner for me. The quality of ingredients in Batali's dishes was no more evident in this dish, where something like a plate of mussels can hold such complex and delicate flavors. The natural melody of sweet and salt on the mussels were really emphasized by the smooth flavor of the oil, and slight bitter touch of the vinegar. The calamari (pronounced Cal-ah-mahd) was quickly named Tiffany's favorite -the thin sliced calamare was marinated and touched with just the right amount of citrus to be dubbed "a ceviche". Served with toasted Italian bread (*Also fresh) and finely cut bitter cabbage, this dish placed second for me. The size of these two tapas were an extremely welcome surprise - the serving was substantial for a small plate and left us all very satisfied.

Hunger sated - the girls thirst quenched with wine, myself and Chris decided to ask for a beer recommendation. After a thorough description by our server of the premier "Alhambra," (a blond ale, with the taste similar to a wheat) Chris and I opted for a large bottle. The texture was crisp, with a nice after-bite- a flavor smooth (almost caramel-like), the bottle was enough for the four of us to enjoy as our desert.

Overall, I think Bar Jamon the perfect place for a small celebration similar to ours or an intimate 3rd or 4th date. The atmosphere is crowded and warm, with a sultry undertone, and the food does not fail to impress. The service got a little slow as the restaurant got filled, but the servers happily take orders if you walk up to the bar. Bar Jamon was authentic and consistent, and after I brush up on my Spanish, I would most definitely return for some more.

Salud,
GG

Great Coal Oven Pizza on Long Island

Pizza ~ The ultimate comfort food.

A piece of bread, heated till crispy, covered with toppings - a staple of the human diet dating as far back as Roman times. The problem of course lies in finding a consistent supplier of that cheesy, crispy, saucy goodness near you. Growing up in Long Island I was lucky enough to live a few minutes drive from a very good "new-school" pizza joint. The type of place where you grab a slice for the road, as opposed to having a true dining experience around it. The Neapolitan Pizza fad that is sweeping through major cities has turned a pizza dinner from a quick-fix to a true dining experience. Where pizzas are crafted to order, served piping hot, with bubbles of crust waiting for you to pick them. There are some fantastic pizza places in the tri-state area, some new some old(see Pepes, Modern, Grimaldis, Artichoke, Bleeker Street etc.) none of which happen to be on the North Shore of Long Island.

::pauses for excitement::

I give you - "Salvatores" of Port Washington. A low profile pizza restaurant that has all the facets of a "Trendy" spot in Manhattan. Red and white checkered table cloths, a cash only policy, tattooed hostesses, impatient and speedy service, calzones the size of small children, and consistently fantastic coal oven pizza. The setting in Salvatore's is what would qualify as "old-school", and the pizza is made to match. As you walk in the door - the smell of fresh flour and crisped bread, coupled with the crushed tomatoes and basil is utterly seducing. If you or any one in your party is "anti-carb" - STAY AWAY! You will not be able to resist.

We ordered a Greek salad to share to begin the meal (We were hungry!) The salad came and the waitress spoke the words that could have been uttered by an angel "We are making the bread that comes with this". My eyes lit up, my stomach roared and when the hot, crispy flat bread came we dove into the salad. After we had devoured the combination of olives, feta, dressing and bread our "small" pie arrived. We opted for half white and half margherita with meatball. I will let the pictures I took while eating do the rest of my typing. The meal was fantastic.

I can not wait until my next trip back - and if your on Long Island - this place is worth a drive.

Enjoy.

Happy Thanksgiving!

I hope everyone had a great Thanksgiving, and was able to eat at least 2 or 3 Thanksgiving Dinners over the course of the weekend. It is winter after all, you should be preparing for the cold season. The highlights of my Thanksgiving weekend were a)being surrounded by my great family and friends b)my moms signature pumpkin soup (recipe to follow, soup not pictured) c) the scallion bread made by my girlfriends family, and d) REPEAT. Above is my plate from Thursday (I always eat a leg for dinner - I later had the second leg with my midnight snack), what began as a well proportioned and divided dish was soon after mixed together into that conglomerate of goodness we call "Thanksgiving Dinner".

-gg

Do It Yourself Pizza! (You know you've always wanted to)

If you're anything like me, (and the majority of people for that matter) you love fresh baked pizza. I've always found cooking to be therapeutic and fun, and would like to share this recipe for baking thin crust pizza in the comfort of your home or apartment.

No Knead Margherita Pizza

FOR DOUGH
(yields 3 10-inch crusts):
3 cups all-purpose or bread flour, more for dusting
1/4 tsp. instant yeast
11/2 tsp. salt
11/4 cups water

FOR SAUCE:
1 vine-ripened or heirloom tomato (about 5 oz.)
1 pinch salt
1/4 tsp. extra-virgin olive oil

FOR EACH PIZZA:
5 tbs. tomato purée
2 oz. buffalo mozzarella (about 1/4 ball)
basil leaves
1 tbs. extra-virgin olive oil
Salt to taste

To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.

Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.

Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.

To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.

To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

The Jazz Standard (literally)

After the Jazz Brunch we had at Garage cafe we took a while to digest, and then I took Tiffany down to Jazz Standard for dinner and show. I had looked online a few weeks ago and seen that The Steve Grossman Quartet was performing for the first time in 15 years stateside on November 21st. (Steve played with Miles Davis on several of his records) The Jazz Standard is situated right under BlueSmoke, a well known BBQ restaurant, and the food comes from a shared kitchen.

You enter JazzStandard through the same entrance as BlueSmoke, behind a second closed door. A walk down the stair case lined with musicians past leaves you in the red-hued dining area (with lowlit back bar). The hostess was extremely friendly and accommodating (both my girlfriend and I are extremely indecisive). After we decided on our seats (right in front of the drum set), we were presented with menus for our perusal. We were amongst the first people in the Standard, and it filled up quickly. The menu is classic BBQ cuisine, and a full bar menu. To start Tiffany opted for the Wheat Beer, and I went with a Porter (both great). We were given the perfect amount of time before the waiter came asking for our order, and did not have to scramble to make a decision. (Great for the indecisive again).

The first time I ate at BlueSmoke, I met a woman from Texas who told me that Bluesmoke was the most authentic BBQ she has had away from home - and this past trip supported that statement once again. We split the Fried Chicken and the Rhapsody 'n Cue. (great name) The Fried Chicken was awesome (and I am not a fried food person), it was incredibly moist, with a crisp THIN breading. The quality of poultry was top notch, and it was a satisfying not stuffing dish. The Rhapsody featured Ribs, Smoked Chicken, Pulled Pork, Mashed Potatoes, and Greens - all delicious. The ribs were perfectly cooked (juicy, soft, fall of the bone) and the Chicken was fantastic. Tiffany, "the anti-smoked food" eater was blown away. The flavors were delicate, and the moisture kept inside was idyllic. The pulled pork was great also - with sauce that made it a highlight of the meal.

As we were finishing, the lights dimmed, the musicians took the stage, satiated diners relaxed in their seats and the show began. It was wonderful. The show lasted about an hour, at its close the crowd erupted in applause (for the food/service/and show). Walking up the stairs to street level an elderly gentleman caught my obviously pleased eye, tapped his wife, and with a smile and a nod said "tonight's going to be a great night!" It certainly was.


Even if you wouldn't consider yourself a live music buff - Jazz Standard is a great alternative to your run-of-the-mill dining experience. Pairing perfect service, food, and ambiance is a rare occurrence in New York City but Danny Meyer seems to do it over and over.

::applause::

-gingergrub

Live Jazz Brunch - Garage Cafe

This weekend I decided to have a day of Jazz with my girlfriend and took her down to Garage Cafe on 7th Ave South and Grove Street for Brunch. Garage cafe is a great spot with outdoor seating, and a spacious multi-level dining room. They feature that brings me back to Garage is the $25 all you can drink (for 2 hours - and yes I've been stopped after 2 hours) brunch. The menu features the classic brunch dishes, and some nice lunch entrees and sandwiches. The food is good, but whats great is the Quartet that sits in and plays relaxing jazz music as you eat. Some say music makes you smarter, I would say that it makes you both hungry and thirsty.

If you are looking to try a new spot for brunch, and need an excuse to head to the west village, check out Garage Cafe. They serve their brunch on saturday and sunday. The food is good, the help is ok (you should stay on top of your waitress for drinks), but the ambiance is worth returning for.

Flushing - The Real China Town

After reading my earlier post about the lack of great Chinese food in Midtown Manhattan, you may be wondering what alternatives I offer to get your fix on a rainy weekend. In the amount of time it takes you to decide which restaurant you're going to order your Chicken and Broccoli/General Tso's "go-to" order from, you can jump on mass transit and be on your way to Flushing for what I think is the best Chinese food in New York.

Take the 7, 15 minutes outside the confines of your oh so familiar Midtown, and you are transported into a completely different world. The scene is more reminiscent of China than New York - with the occasional yellow cab spotting to remind you that you haven't left the country. For all of you who have a problem leaving your "comfort-zone", the trip is worth it just to see that Chinatown isn't dying - it's just moved locations. Check out the open air markets and buy fresh produce and seafood for a fraction of the price you would pay in Midtown. I will offer one meal suggestion that I guarantee you will leave you a) satiated, and b) forever a fan of Flushing.

Joe's Shanghai: Joe's Shanghai serves the best soup dumplings I have ever had. I have yet to visit China, so you may have a leg-up on me - but whenever someone mentions "dumplings," I think Joe's. With a name that may trigger some tourist trap ideas, Joe's could not occupy a further truth. The clientele is predominantly Chinese (always a good sign), and the prices cant be beat. An order of vegetables, and pork/crab soup dumplings will easily feed to hungry adults and will leave you feeling good - taste buds and wallet. The lunch rush may leave you waiting for up to 20 minutes, but the quality of food makes the wait worthwhile. For the Sunday Funday crowd- Joe's also serves wine and beer. Leave your black card at home, Joe's is a cash only establishment. For the faint of heart (or Flushing), you can head to Joe's Chinatown location where the dumplings are not quite as outstanding, but still beat the competition easily.

Joe's Flushing:
13621 37th Ave
Flushing, NY 11354-4110
(718) 539-3838


Joe's Chinatown:
9 Pell St
(between Bowery & Doyers St)
New York, NY 10013

Easy Mussels at Home

If you like seafood, and wish that you could whip together restaurant flavors in the comfort of your own kitchen this recipe is for you. I made these for my family, it was cheap, quick and a tremendous success.

White Wine Mussels (served 4-6)
Ingredients:
* 2 lbs. mussels (cleaned and de-bearded)
* 1 cup dry white wine
* 2 shallots, chopped
* 2 tablespoons unsalted butter
* 2 tablespoons chopped flat parsley
* 1 Clove Garlic


Steps:
Chop the shallots and parsley, mince garlic
Put the butter, Shallots, Garlic into a large pot on high heat
When garlic and shallots break down add white wine, bring wine to a simmer
Add Mussels and cover - Steam them over high heat for about 3 minutes, or until all of the mussels have
Once done, put the mussels into a large bowl. Decant the mussel liquor into a saucepan and boil the sauce.
Add chopped parsley to sauce pan.
Pour this sauce over the mussels and serve.

*You can get 2 lb bags of Mussels from Whole Foods for $5.99, cleaned and de-bearded

If you are hosting a dinner this could be a great option to keep your checking account in the black, while offering up a meal that will impress your guests.

FREE PIZZA!

@ Crocodile lounge! 14th between 1st and 2nd Avenue

Saturday night I went to Crocodile Lounge for my brothers birthday and it was great. $3 beers, and personal pizzas with every drink order! You read right. Order a drink, get a red pizza coupon -and head to the ovens in the back of the bar to grab your munchies. The pizza is of course not Grimaldi's, but its free, and when you have a few drinks in you its fantastic. If you are trying to save some money on the food aspect of your night out this weekend, swing by Crocodile Lounge for free pizza, skeeball, and buckhunter.

Blue Hill - a review

Blue Hill restaurant in Greenwich village was a place that my girlfriend and I wanted to try since we saw the farm featured on Top Chef, and other cooking shows. I made it a point to bring Tiffany out to BlueHill for her birthday dinner, and it a great meal.

I had a reservation for 9 pm. The restaurant occupies a landmark "speakeasy" near Washington Square Park, hidden three steps below street level.We arrived a bit before 9 and waited at the small “cozy” bar for about 20 minutes for our table. The ambiance was nice, dimly lit, lots of people, and a nice feature was that the tables not too close together (as is sometimes the case with a small restaurant trying to pack in customers). The beverage selection was a pleasant surprise, there was a very large wine selection and some micro brewed beers as well, which worked out for both of us. We were seated in the back right corner of the restaurant (in the front room) and it was the best table in the house. I request back corner tables (away from the kitchen) when ever I can in order to a)have the most privacy and b) take in the entire dining experience. Our placement was great, we had a view of everything, and were out of the way of the bustle of the kitchen staff. The waitress was friendly, not overly attentive but that suited us fine. One area where she fell short was that I felt she could have shared more information with us regarding the origination of the food. (Being that it is shipped in daily from their private farm, it would have been nice if she had shown some passion for their sustainable ideals) The food itself was made of some of the most fresh ingredients Ive had the pleasure of enjoying. The vegetables were incredible (spinach and pancetta dish to start). Tiffany had the lamb which was very tender, albeit a bit gamey. I had the pork, the lamb was lean and perfectly cooked, the pork was excellent. Fattier and Salty. The vegetables blew the proteins out of the water, this would be a vegetarians dream. The vegetables possessed such clear, potent tastes and really were the star of the show. Looking around the dining room, it seemed that most of the main dishes were served over a polenta type bed. The taste on the polenta on my plate was good, but tiffanys had an odd finish. We each had a glass of wine with our main course. All In all the dinner ran about 95$ a head, and was good. I would give the meal 6.5/10, the ambiance an 8/10, and service a 6.5/10.

I would love to take a trip up to the farm to get a better understanding to the amount of work that went into our dishes, as well as the servicing of the restaurant as a whole.

Murray Hill Eats

Although Murray Hill is not considered a destination for meals, I have lived here for 3 years, and there are a few spots that I recommend for certain cuisines.

Chinese: (Delivery) Big Bowl Noodle House - although BB is located outside of Murray Hill village, it sure does deliver to it. Its tough to find a consistently good Chinese restaurant (outside of Flushing or Chinatown), so when you find that "go-to" spot near your apartment, you stick to it. Being able to order Chinese delivery in confidence, without having to worry about the quality of the ingredients is a luxury not all city dwellers have. The price is right at BB as well. Walking by the restaurant and seeing the predominantly Chinese clientele eagerly awaiting their dishes at the take-away window further my appreciation for BB. If you have the itch for Chinese delivery, and wish to stop scratching your head over all the options - give Big Bowl a try.

Japanese: (Eat-in, Delivery) Ive eaten at quite a few Japanese restaurants in Murray Hill, and am lucky enough to live a minute walk away from Tony's. (39th and 2nd) Despite the flashing Christmas lights on the railing, Tony's makes sushi and dishes that are far from tacky. For the price - Tony's is some of the best sushi I have had in Manhattan. The fish is extremely fresh - the sashimi is great, and the selection of rolls offers any sushi lover an option. A lunch time special (which is found at nearly all Sushi spots) is a great option for the money conscious diner, and the service is always friendly and quick. Good spot for a date as the table settings offer a casual vibe, and on quiet nights the privacy of your own apartment. Across the street is "Aquamarine",a fusion restuarant which as the name indicates is "trendy". The sushi at Tony's is cheaper, better quality, and served with a smile. Don't get fooled by the low lights in Aquamarine, if you do your dinner will be the low point of your day.

American / Bar: As a regular at "The Bravest", I have to say its some of the best bar food in the neighborhood. The Bravest Burger is well made, served on good bread and bud lights are $2.50 everyday all day. The chef at Bravest is an older Chinese gentleman who makes great Chinese appetizers (soup,egg rolls, spring rolls etc.) every morning. A big screen TV, great food, plus a friendly staff make The Bravest one of my favorite bars in Manhattan. Give this place a shot, and you will have found your new local spot for that bar food fix. Try the mini-burger at Bravest, it is as big as a regular burger, and served on an english muffin, with a side of vegetables or fries for $6.50. The Bravest may look like a dive bar from the outside, but give it a shot - the food is great. For an alternative on Third Avenue try the Wharf, or Black Sheep - both great pubs with a food that goes beyond your average bar menu.

Deli: It seems like all our beloved NY Deli's are being taken over by "Pret" type establishments.The dime-a-dozen restaurants with hot/cold buffets are not what I consider delis. I consider a deli to be a place where you can walk in, order whatever you want on a sandwich (the cold cuts HAVE to be Boar's Head) and pay a reasonable price for a quick, satisfying meal. For those of us who can't get to Katz's on a regualar basis, and can not afford Carnegie there are alternatives. The deli/bodega that is "NYC Deli" (between 38th and 39th on 2nd) fits the bill. Don't let the looks of this place fool you, they make a quick great sandwich, for a great price. As a proponent of small businesses, give the guys in NYC a shot to make you a sandwich, you wont be disappointed.


Italian: Libretto's Pizzeria (3rd Ave between 37th and 38th) With so many pizza shops its tough to know which ones are good without testing them yourself, heres a spot that wont disappoint. My roomate found Libretto's one afternoon when he needed a place to eat quickly with his girlfriend. A pizza joint that makes a great pie, with a full dining area in the back - what every neighborhood needs. The options for slices are great, the crust a perfect thickness and sauce to match. This by the slice parlor, although not part of the Napolitana revolution - serves a NY slice far better than your nearest Abitino's. The menu is extremely affordable, and their pasta dishes and main courses appropriately sized. Next time you need an italian dinner, without the trip to little Italy look no further than Libretto's.

-gingergrub

BYOB Sushi @ Cube 63 on the LES

Cube 63 is on the LES on Clinton Street. It is a BYOB Japanese Restaurant that is a good option for a group of people looking to spend a moderate amount of money, and enjoy a casual vibe with their dinner. Cube 63 was opened by two brothers with reputable careers in the food industry, working at BondST and Otabe.

Gingergrub team member James went there with a group of girls and guys (after showing them the site on the way!) and relayed his reviews to me.

The food was what you would expect from a BYOB sushi place, but James (being a single guy in Manhattan) was happy to note that the all important female:male ratio in the restaurant was great. The price was right for James and his 3 friends - a check split to $30 per person, after "tons" of sushi was eaten. The drinks being "on you", really helps the cost - and hey, you always know what they have "on-tap". This seems like a good option for LES residents who are looking to save some money by avoiding the $10 "tini's" from other "trendy" Sushi spots.

We cant all go to NOBU or Morimoto when we want our raw fish fix, so this neighborhood joint where one can go and eat a few rolls, supply their own booze, is good on the wallet and pleasing to the pallet.

gingergrubjames recommends this place as a great spot for groups to head to before going out on the town.

Thanks James for your input and I look forward to sharing more of your reviews with the readers.

ALTA - 64 W 10th Street

After hearing from a few people that Alta was good, and operating on the pretense that it may be over-hyped by these people - we went for it.

We met at about 8 pm for dinner, and the restaurant is in a very cool space. Its in a town house, and you have to walk down the stairs to enter. There is a small bar at the front of the space, and the back opens up to two floors of dining. Exposed ceilings, fireplace. It was nice. They served my favorite brand of beer at Alta! Coopers from Australia, and that earns some serious points in my book.

It is a small plates restaurant and we had the following: Marcona Almonds (good but just nuts in the end), Moroccan olives, Fried goat cheese w/ infused honey ( I liked the honey aspect) Lamb meatballs (which were good), Crispy brussel sprouts, gulf shrimp and chorizo skewers, pulled pork empanadas, braised pork belly, Danish pork ribs (which were the highlight of the meal – the sauce was superb.) Sea scallops, lamb skewer, skirt steak. The food was pretty good, the ambience was far superior. I would go back.

A "new american" approach to cooking that so many restaurants are succumbing to. I appreciated that the small-plate effort was there, but it felt almost forced. Like the way they were cooking the ingredients they chose didnt belong on a small plate. I would go back with a group for the environment - not necessarily the food.

-gingergrubmeister

WD - 50 - An amateurs review

My Girlfriend took me to WD-50 for my 25th birthday last year - and this review was pulled from the vault, so please be tolerant of some of the MADD writing...

-------------------------------

WD- 50 – During meal review (I took notes in a notebook, yes im that guy)

:1st course- Amuse Bouche - one bite to compliment all of the courses, it was awesome. Small brown dust looks like bacon bits. Sun chokes are very tender, and were a gelatinous texture.

2nd course- corn pellets taste crystallized. Lime first, peanut butter, smoked pork, nutty. Stick to the roof of your mouth. Delicious. Tiff thought it was too rich. Sort of like foie. Have no idea how it could be grilled, it tasted smoked.

3rd- knotted foie gras - clever concept - shaped like a pretzel. Foie gras melts in your mouth, the cracker puffs (which took place of the salt on the pretzel) act as a texturizer. The cilantro is perfect to comploiment the flavor of the foie. Rich buttery goodness. there was a kimchi puree and a golden raisin puree on the sides. My gf loved the kimchi - said the spice was perfect.

Good break in between 3rd and 4th

4th- himachi with a sweet sauce and a tzatziki sauce combined with seaweed mint and asian pear. Fish smells and tastes like it came right out of the water. New tastes are creating themselves in the aftertaste. Bitter, sweet, salty, tangy all rolled into one bite. Most complex taste so far on the menu.

5th- eggs benedict dufresne style. Crazy whipped poached egg yolks with crispy thin bacon and fried gruyere cheese/hollandaise - black sea sea salt and it is unreal. Absolutely perfect. Would make for a fantastic hangover meal.

- sidenote we started with a glass of white for the first 4 courses and then switched to a bottle of california red-

6th - bland. My girfriend thought it was salty. Differently flavored wonton soup - and I just thought it was bland. Tiff took my leftover broth. I just thought it was a safe course, and the chef didnt take many risks. This is where I would like a knockout blow me away red meat meal - but instead- not a bad thing- got a stomach soother, something I would want when I was sick.

7th- chicken liver - I would say it takes like turkey sausage boiled. Tiff did not like it at all - I just thought it was bland. There was no flavor combo"s that worked for me. It was just really plain for me.

8th - beef tongue - gamey chewy thin sliced and tastes like canadian bacon. Sort of weird but not weird enough to be considered a delicate meal, and featured on its own. You can tell they were trying to cover the lack of flavor in the meat with several other flavors. Cherry miso, mushrooms, and much more.

9th- ricotta with sweet caper foam and honey - very different - made up for the last two dishes. The creamy rich ricotta mixed with the sweet and salty work very well together.


My next day review:
I thought it was a good restaurant on the whole. A view of the kitchen would have been nice, but other than that it was very good. Our service was good, but the table next to us didn’t have the same experience, servers friendly and very LES , very lower east side. The food I would give it a 6.5 out of 10. There were some really really good dishes, and some really not good that lacked. It was well worth the experience. I was like a kid on Christmas waiting for what was going to come out next – and the servers did a good job explaining what was on our plates. In comparison to KO, the portions were true “tasting menu” size , aka small – but we left feeling satiated and not full. I finished everything up until the chicken livers, and from there left a bit of everything on my plate. My one complaint is that the dessert portion of the meal was like 3 dishes, and I would have liked to have one of those been substituted for a really full bodied meaty dish (duck, game hen, beef or even a chicken). I would have liked to see WD’s approach to a normal chicken breast- because I think the real test of a chef is being able to take something normal/ordinary and turn it into something that “wows” the public – especially at a molecular gastronomy restaurant – NOT the opposite , and this is what was achieved in both the chicken liver and beef tongue dishes. All in all – I like it a lot, and some of the bites made me literally high on flavor.

Check out WD-50 Here:

Ready? Set....KO!

Its the BESTmeal in Manhattan.

I do know that its been around for a while, and my last and only trip to the holy land was about a year ago - but I recently recommended it to a fellow foodie friend and he went and LOVED IT.

If your reading this, you know about KO and its online reservation system, and you've probably been disappointed a few times. If you havent gotten lucky with the reservations, or missed your reserved time please do yourself a favor and continue to try. It is quite possibly the best meal I have had in my life.

The combination of salty and sweet, varying textures, and wine pairing were incredible. The ambiance is relaxed, but not too casual - low volume classic rock playing, while the two chefs create plates. They are more than happy to explain everything to you in detail, and answer any questions you may have. My review would be dated, but I have invited my friend to share his which he will be doing. Take a chance, roll the dice....get to KO.

Here is the reservation site, set up a log-in - and start clicking at 9:58 AM:

Chicken Stirfry Lettuce Wraps

As the wallets have become thinner, and dining out a real treat I thought I would include some recipes throughout this blog that may tickle your fancy.

1. Chicken Stirfry Lettuce Wraps
Ingredients:
1 Head of Lettuce
Serving of Chicken Breasts (depending on the amount of mouths your feeding -you know the drill)
1 Red Pepper
1 Green Pepper (onion if you like, but midweek onion cooking leads to all week onion smelling hands)
Garlic Powder, Teriyaki Sauce, Olive Oil

Wash lettuce and Chicken. Slice Chicken into strips. Chop Peppers, Peel off full leaves of lettuce and pat dry (leaves will be used in lieu of tortillas)
Heat tablespoon of olive oil in frying pan.
Add peppers to pan and cook until soft.
Take peppers off, put to side while you cook the chicken.
Put chicken in same pan and cook through. Add garlic powder, salt and pepper, and teriyaki sauce.
Once cooked through - add peppers back to pan and reheat.
Serve: chicken and peppers in one lettuce leaf, fold up, and eat as burrito - enjoy.

T is for Tapas

After graduating from Georgetown in the spring of 2006 I did some traveling with my girlfriend before I decided to join the "Rat-race". I went to Amsterdam (funny, cant seem to remember any details about the food in Amsterdam), Italy, the coast of France and Spain. One city in Spain changed the way I think and look at food forever.

Barcelona - (say it with me now, Bar-cha-loan-uh) is thus far my favorite city in the world. The combination of location, music, arts, people, and food has yet to meet its match. I fell in love with Tapas in Barcelona, at a restaurant named La Ciudad Condal. My first exposure to spanish style tapas could not have been better, the combination of fresh from the market ingredients and kitchen craftsmanship made this meal one I will never forget. The giant prawns, fresh fish and shellfish, cured meats, olives, cheese as well as the vegetables were fantastic - it was also helpful that I washed the food down with cold bottles of Chimay. Although I couldn't bring any of the actual food home with me, I took with me a new appreciation for small plates.

Living in Manhattan now for three years - spanish style tapas has become my favorite type of food. The slow meal shared with friends and a pitcher of sangria cant be beat. When I eat any other cuisine I find myself asking "What would this be like as a small plate?". (most of the time I ask myself outloud) Is this appreciation uncalled for? I think not.

I believe I have diagnosed myself with MADD (Meal Attention Deficit Disorder). I find myself getting bored alot of the time I eat "western" meals, one big plate filled with the same thing. The Tapas experience is perfect for someone like me, who loves to take their time eating, try new things, review and criticize each thing they try - and then order the ones I like again. There is no better way to dine.

Check out these two restaurants for great tapas in Manhattan:
- Pipa
- Tia Pol

Nice to meet you,

My name is T.J. Connolly and I love food.

Cheers to you for stumbling upon my blog. I'd like to introduce myself in order for you to understand how I became a gastronome. Firstly the name of this blog - you guessed it I'm a Ginger!I grew up on the north shore of Long Island (no not Hawaii) and I am the second of four children. My mom still praises me to this day for being her only child that would "eat whatever I put in front of him", and would "try anything".

My first memory of my exploration into the food world was on a group family ski trip to the catskill mountains. I was 7, and we all went out for dinner. At the table next to me a man was eating little things with tentacles and red sauce, I had to have them. I ate an appetizer and main course of Grilled Calamari that night, and brought a bag home with me to "freak out" my friends. I've been hooked ever since.

What started as a desire to eat things that would make my older sister cringe developed quickly into a full blown love affair with food. The pleasant surprise and sense of enlightenment that accompanies trying a new food and realizing you enjoy it is matched by few other feelings in this world. (If your still reading then you understand exactly what I am trying to convey). The same can be said about trying things and realizing you would never want to eat it again. In my opinion, as long as you are exploring what is out there, you are living. Ive tried a lot of strange food in my day, some delicacies treasured by other cultures and some treasured by none - all of which delicious experiences.

Turtle, Camel, Water Buffalo, Snake, Scorpion, Tripe, Kangaroo, Crocodile, Possum (pause for "ewww") are some of the oddities to top my list. I will try anything once and will be honest about it. After college, traveling, and now living in Manhattan for 3 years I have become a connoisseur of restaurants and food. My friends turn to me for advice on restaurants, my family turns to me for recipes and reviews all of which I hope to share with you in gingergrub.

I look forward to pouring my passion for food into this blog and I hope that you enjoy.

-gingergrubmaster