Category Archives: Eat Here!

July 23, 2010 · 8:51 am

Highlands Highlights: Scottish Plaids, Pub Fare and Hand Crafted Cocktails

Highlands Bar NYC

A brief glance at the Highlands menu might have you scratching your head wondering what it all means and WHY anyone would sample Scottish food. Pork Faggot, Haggis, Neeps, Tatties, Cullen Skink…either I’ve had one too many Scotch cocktails and the words have gotten all mixed up or I need one of those fine plaid-clad bartenders to provide a wee bit of foreign translation assistance. But be not afraid, if you are envisioning a plate of unappetizing, unrecognizable food, you are in for a real treat when you order from the menu that was created to showcase modern Scotland. The atmosphere itself will clue you in that this contemporary gastropub is both authentic, but cutting edge at the same time.

Scottish Art?

Highlands is split into two quaint rooms. A dining area equipped with brick walls, close-set tables and a strange painting featuring a young boy with wolves hung over a faux fireplace. And the bar {where you can also order food}, with plaid-clad bartenders and backlit blond wood shelves showcasing some of the finer imports from Scotland:  Scotch, Malts, Gins and Ales. If you plan to eat at the bar, I suggest you get there early, because the bar draws a large crowd eager to imbibe unique hand crafted Scottish cocktails such as the Lucky White Heather {Famous Grouse Scotch, Rosemary Star Anise, Lemon and Egg White} or the Blood and Sand {Glenrothes Special Reserve, Cherry Herring, Orange Juice, Lemon and Bitters}. It’s a great place to expand beyond your usual vodka soda or Amstel light order, while exploring the young and vibrant patrons.

A Menu Must: Lamb Sausage Roll with Mint, Upland Cress and Harissa Aioli. It’s hard not to like when a mini sausage is wrapped in a flaky warm crust and served with a spicy sauce for dipping. I’d like to call it an upscale pigs-in-a-blanket, and well, who doesn’t love those!

Highlands Roast Chicken

I also had the roast chicken breast, that was both crispy and juicy and can be enjoyed whether it’s 90-degrees out or 20. And in case you’re wondering what all those other items are that I referred to, here’s a little cheat sheet. Go ahead and give it a go!

  • Pork Faggot: Kind of like a Scottish meatball, pork mixed with fresh herbs and sometimes breadcrumbs
  • Haggis: Traditional Scottish dish containing sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal’s stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach. {You may need a strong stomach and sense of adventure for this one}
  • Neeps: Yellow turnip
  • Tatties: Potatoes
  • Cullen Skink: Thick soup made with haddock, potatoes and onions

The Skim: It’s friendly, it’s cozy with great drinks, great food, great bar and great atmosphere. Clearly I think it’s great. I’ll go so far as to say it’s one of my favorite NYC restaurants and bars. You can be as adventurous as you dare, but the menu serves all interests and will give you a taste of traditional Scottish fare with some modern twists. Go to eat or just drink, but either way, go.
Map: {150 west 10th St. btw Waverly & Greenwhich Ave.}
Reservations: Taken!
Phone: 212-229-2670


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July 19, 2010 · 9:47 am

The Red Cat: Comfortable Quarters & Cuisine

When you think of the color red or a cat {some people anyway} what comes to mind are feelings of warmth and comfort. Dining at The Red Cat evokes touches of both these, not only through one of the best, consistently excellent New York restaurant menus around, but also through the impeccably decorated space, where red walls, antique lanterns and dark wood always sets the mood for a memorable meal and experience.

A menu must: The Tempura Green Beans with hot mustard sauce. I order it every time as an app and always wonder how a green bean can taste SO good. As the saying goes, everything tastes better fried. Indeed! And with the salty tempura and spicy mustard, the green bean becomes the perfect vehicle for a french fry-like snack, but with a little nutrition thrown in.

Tempura Green Beans

But equally as delicious and probably also worthy of a menu must list, is the Shrimp Corn Cakes with Celery Root Salad and Red Chili Oil. It may not sound like anything overly exotic, but the flavor combination of the shrimp corn cake {a twist on the more commonly known crab cake} and the crunchy, fresh celery root with the slightly spicy red chili oil really makes you savor every bite and wish you weren’t sharing with your table guests.

Shrimp Corn Cakes with Celery Root Salad and Red Chili Oil

For my entree I had the Grilled Buttermilk Pork Chop with Cranberry Bean And Corn Succotash, with White Wine Bacon Butter. Pure mmm mmm mmm. I don’t know if it’s the buttermilk {makes me think of pancakes}, or the succotash {so fun to say} or maybe the bacon, yes the BACON! that makes this dish sit squarely in the comfort zone of your taste buds, but you CAN NOT go wrong ordering this entree. It’s simple, yet flavorFUL, and with every bite you enjoy the core ingredients.

Grilled Buttermilk Pork Chop

The Skim: If you haven’t already paid a visit to The Red Cat, well then what are you waiting for? And if this is already one of your favorite restaurants in NYC, then maybe it’s time to pay it another visit, because there are so many comfortably good, reliable items on the menu it’s only prudent to try them all. {227 Tenth Ave btw 23rd/24th Streets}


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Put a Pork Chop and Corn Salsa on Your Plate @ Home:
Whole-Grain Mustard & Rosemary Pork Chops
Creole Roasted Fresh Corn-Tomato Salsa

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July 14, 2010 · 12:14 pm

La Esquina Still Has the Taco Market Cornered

La Esquina Michelada

La Esquina, which means The Corner, is nestled exactly as such at the SE point of Petrosino Square where Lafayette meets Kenmare. And while it’s known for its hard-to-get-into grotto restaurant hidden beyond the “employees only” door, down the stairs and through the kitchen, you can also order their delicious Mexican food at the 24-hour taco stand or at the sidewalk cafe. It’s been awhile since I was last there, so I was pleasantly surprised to find when I ate there this week that the difficult reservation policy is still warranted.

Mexican Food, Taco, Tacos

Lump Crabmeat Tostada

It was a hot summer evening so the waiter convinced me that the Michelada would be refreshing cocktail choice. The classic Mexican beer cocktail is mixed with a housemaid chipotle puree, fresh lime and served with a salted rim. It was slightly reminiscent of a bloody mary, but not as thick or filling and was indeed refreshing. Since there was a group of us we ordered a number of things from the small plates menu to share and there were definitely a few standout favorites that were not just tacos. The Cangrejo Tostada, which featured lump crabmeat, mango and chipotle mayo on a silver dollar-sized crispy tortilla was uniquely light and sweet for typical mexican food. The Quesadilla de Huitlachoche sandwiched mexican “truffle,” roasted corn, mushrooms and queso oaxaca between two warm tortillas and was deliciously earthy and full of flavor. But above all, and proving why La Esquina successfully sells tacos three ways out of the same building, the Bistec Taquitos were a home run with grilled steak, charred onions and salsa roja generously filling a small 4-inch tortilla. We loved the tacos so much, we ordered four different kinds and a second round.

The Skim: Sure, you can find a good taco at a lot of places, but can you have your choice of where you want to eat it at the same venue? Walk-up taco stand, sit-down cafe or swanky, behind-a-bouncer brasserie are all options and with a line out the door at the taco stand it’s no wonder why people are clamoring to get into this place. Regardless of where you grab your taco seat though, you will get the same great flavors and come away a happy customer.  114 Kenmare St. (bet. Cleveland Pl. & Lafayette St.)

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July 13, 2010 · 9:06 am

8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ

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It was a dark and stormy night {almost}. The orange and yellow radar covered the eastern seaboard. The dark, cumulonimbus clouds loomed overhead. And the wind blew….but it DID NOT rain. Even a blind hog finds an acorn now and then. Good thing, because this 8.ate@eight BBQ took two full days to prep and I was fixin’ to have me a party. All those dixie flavors like to hang out over night, so the kitchen was in full swing from the moment the roosters crowed Friday. Here’s the scoop ya’ll…

The Menu:

Starter
Creole Roasted Corn-Tomato Salsa
Margarita Soaked Watermelon
w/ Fresh Agave-Lime Margaritas with Ancho Chili-Infused Silver Patron

Salad
Oven Roasted Avocado Tortilla Salad
w/ ’08 Basa Ruedo Blanco (Spain)

Entrée
Slooooow Cooked Pork Ribs
Lime-Chili Cornbread
Red Cabbage, Radish & Carrot Slaaaw
w/ Abita Amber, Purple Haze and Strawberry Lager Beer (Louisiana)

Dessert
Banana Puddin’ Served in Semi-Sweet Chocolate Cups
w/ Crios de Susana Balba ‘09 Torrontes (Argentina)

It wouldn’t be an 8.ate@eight without a kickoff cocktail and since I was spicing things up with the food, I also decided to throw together an Ancho Chili-Infused Fresh Lime Margarita to warm things up {thanks to inspiration from my wine friend, Mike}. A smoked Ancho Chili went into the bottle a few hours before serving and I got to work juicing more limes, oranges and grapefruit than a minute maid. But since Top Chef contestants always like to do things “two-ways” I also sliced a watermelon into finger sized pieces and soaked those in fresh lime margarita over night {careful, they’ll get ya when you’re not looking!}

The Fixins' for Fresh Lime Margaritas

Margarita Watermelon ready to chill out for a day

And what better app to serve with fresh margaritas than salsa? I rubbed the corn in Tony Chachere’s creole seasoning and roasted it on the grill before adding to vine-ripened grape tomatoes with more fresh lime, cilantro, scallions and some red chilis from my neighbor’s rooftop garden {thanks Julie!}

Creole Roasted Corn-Tomato Salsa and Chips

Before people had one too many watermelon slices, we all grabbed a seat and I served a Roasted Avocado Tortilla Salad. This was a new experiment inspired by Jamie Oliver — oven at full whack, sliced avocado on a tray tossed in olive oil, salt, pepper and cumin seed and roasted for 15 minutes. The result: warm, roasted, lightly charred avocado slices served over crispy tortilla chips, fresh greens, sprouts and a simple lemon-olive oil dressing. Refreshing and unique.

Roasted Avocado-Tortilla Salad

Now for the main event. St. Louis Spare Ribs went for a swim in apple juice and apple cider vinegar before being rubbed with love in a dry blend of spices, garlic and orange zest and left in the fridge for a day to take it all in. Everything is slower in the South, so I also made the slaw a day before so the flavors would mix and mash and come out really tasty. The secret to good cole slaw is time. With red cabbage as the base, I added thin radish and carrots slices, all of which are pretty sturdy veg, so the longer they get to hang out in the vinegar-mayo dressing, the more they soften up and take on the flavor of the marinade. This also means you don’t have to over do it with the mayo — I was pretty light handed, contrary to what you may be used to in the cole slaw department. And it wouldn’t be a BBQ without cornbread, in my opinion. Somewhere along the line I started making my cornbread with creamed corn to make them less dry and add some actual bits of corn to the mix. This time I also took this recipe a step further and added grated neighborly-red chili and lime zest to throw in a little kick.

Carrot, Radish and Red Cabbage Slaw

Chili-Lime Cornbread Cups

Rubbin' the hog ribs

On day 2, I fired up the oven about 5 hours prior to show time and got the ribs into slow-cook mode. While they were doin’ their thang, I got to chopping, sauteing and simmering away to make one of the most unique BBQ sauces I have ever had. Again, thanks to inspiration from Jamie Oliver this blend was a combination of fresh herbs, spices, more red chili, and generally accepted BBQ sauce condiment contributions {horseradish, ketchup, worcestershire, etc.} to add the needed kick and sweetness that any finger-lickin’ BBQ sauce requires. But what stood out amongst the 8.ate@eight crowd as the most distinct and crowd-pleasing flavor was the fresh orange juice and zest — not a common flavor found on the grill, but OH so fine. All this paired quite well with a selection of Abita brews from Louisiana — Amber, Purple Haze and Strawberry Harvest. Do not be afraid of the fruit flavored beer gentlemen — it is subtle and the perfect complement to the spicy red chilies that found their way in to many of the dishes.

Makin' the BBQ Sauce

Abita Beer Selection from LA - Save the Sea!

8.ate@eighters Diggin' In

When I polled my southern friends about their favorite desserts, there were many — cobblers, pies, hand churned ice cream, but one that stood out was banana pudding. Borrowing some more inspiration from a delightful dessert blog I read, Bakerella, I decided to make chocolate cups to serve this somewhat simple, but delicious banana pudding in. Armed with 3 pounds of Ghirardelli semi-sweet chocolate and water balloons {sans water} I got to dipping. My eyeballs nearly popped out of my head trying to blow up the tiny water balloons, but they are necessary to use to get the right size shell. Ultimately these were very easy to make and really jazzed up the puddin’, so the next time you’re looking for a unique serving option for anything that goes well with chocolate {fresh berries, ice cream, pudding, etc.} you should give these a try.

The makings of the banana puddin'

Setting the Chocolate Cups

Pop!

Banana Puddin' Cups

So with full bellies and licked fingers, it was time to sit back, relax and welcome the 3 Amigos into the evening. After so much finger linkin’ food and a large selection of beverages, it was good to have a lively movie to keep the night going and a few guttural laughs to help with digestion. And with still no rain in sight, the evening carried on into the wee hours — I reckon it was another successful and fun 8.ate@eight supper club!

Laughter Helps with Digestion

The 3 Amigos Rode in for the BBQ

Much Obliged:

Thanks, as always, to my guests for being part of the evening. Thanks to my lovely neighbors for the tent and red chili contributions and thank you to my roommate Haley for introducing me to the wonders of Tony Chachere’s creole seasoning.

Stay tuned for news of the next dinner party. Everyone I know and love is getting married in August, so the kitchen is closed until September. If you aren’t on the invite list, email me at 8ateATeight@gmail.com to be added. See you at the table!

Recap of past 8.ate@eight dinners:
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs

Recipe Goodness ::
Banana Puddin’ Chocolate Cups

Pudding recipe courtesy of Cindy Lee

Makes 8-10 servings in one 8×8 pan {9×11 pan if double recipe}

Pudding:
1 14 oz. can sweetened condensed milk
1 ½ cups cold water
1 (4 serving size) pkg. instant vanilla pudding
2 cups whipping cream, lightly whipped
1 box vanilla wafers
4 bananas, sliced

In large bowl, combine sweetened condensed milk & water.  Add pudding mix, beat with whisk until well blended and chill in refrigerator about 5 min.  Then fold in the lightly whipped cream {still liquid, but aerated to make thicker}.  Spoon pudding mixture (about 1 cup) into bottom of glass dish, then layer with vanilla wafers, then banana on top of wafer, pudding mix, wafer, banana,  pudding mix, wafer (you want to end on wafer). You will have plenty of pudding mixture, especially if you double the recipe so use the pudding mixture generously on the bottom of the dish and throughout.

Tip: Always best to make this the day before so the flavors will marry.

Chocolate Cups:
1 pound semi-sweet chocolate per 8 cups {I like Ghirardelli}

Blow up 8 water balloons with air, not water {careful not to bust a gut!} Get a cookie sheet ready, lined with a piece of parchment paper. Melt chocolate in a small metal bowl on top of a boiling pot of water or in a double boiler. Continue stirring and once fully melted, remove bowl and move to the counter, letting the chocolate cool slightly so as not to pop your balloons. Take a small spoon and put a dollop of chocolate, evenly spaced on the parchment paper, for the foot of each bowl you will create. Start dipping! I found that it was difficult to get an even edge by dipping the balloon straight down, so I took an angled approach and continued to turn and dip, turn and dip at an angle, creating what looked like a tulip bowl. Once you have covered the base of the balloon, place it on one of the dollops, standing upright and repeat. Let the chocolate harden for about an hour and then pop each balloon with a pin and enjoy!

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July 8, 2010 · 9:12 am

Not so Standard Biergarten

Good German Beer!

Don’t cha just love long weekends that make the next week fly by? It’s Thursday already and although you may still be in a foggy-minded haze from the 101 degree blaze we’ve had to muddle through the past few days, it’s time to think about ways to cool down for the weekend. In my opinion, there is no better way than a good ‘ole fashioned biergarten…or a shiny new one for that matter. The Standard Hotel’s Biergarten opened very late last summer, so is just getting broken in for all its glory this season and already won Time Out NY’s Best New Beer Garden award. Tucked under the Highline, you get both a little piece of NY history overhead and a welcomed roof to keep the blazing sun from beating down. The operation is simple: buy as many $8 tickets as you want from the faux lederhosen-wearing beer maid at the entrance and make your way into the lively space. It’s almost like a carnival for adults {sans the carnies…hopefully}. Want a chilled German draft? One ticket please. Want two freshly grilled brats? One ticket please. Thanks to this clever ticket system, the place runs itself like a well oiled machine {don’t forget to tip your beer maid though!} There is plenty of communal seating amongst the picnic and high bar tables or mill around in front of either the beer bar or regular bar {yes they served regular cocktails as well}. Either way you are sure to meet some other singles or just have yourself a not-so-standard fun summer sipping session.

The Standard Biergarten

The Skim: It’s a hip version of a traditional german biergarten where you can come wearing flip flops or your cutest 4-inch heals and get away with either. Whether  you are coming for a fun evening with friends or on the  prowl to meet some “new friends” you will no doubt enjoy the lively, open space. Good beer. Good brats. Good times. {848 Washington Street @ 13th Street)

Beer Me Some More!:
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Wilfie & Nell: Not Your Grandpa’s Watering Hole
5 & Dime: 10 oz. at Five Napkin Burger, that is

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July 2, 2010 · 9:32 am

Two Thumbs {Bouley} Up{stairs}

A Peek Inside the Bouley Kitchen

Walk around the corner from Bouley Upstairs {the casual Bouley offshoot} and you can get a peek inside the meticulous, energetic kitchen of Bouley through the street-side-open-for-viewing windows. Redefining “open kitchen” these windows provide a glimpse to any passerby at the well-trained kitchen staff at work. Enticing and smart marketing! But you don’t have to go high class or high cost to enjoy the highly reputable food coming out of David Bouley’s kitchen. At Bouley Upstairs, the menu changes frequently to focus on fresh, seasonal ingredients sourced from family farms and finished with the Bouley flare for harmony and intensity to fully express the ingredients gracing your plate. The space is intimate and casual, with open air dining in the front and moderate pricing, so it’s easy to sit back, relax and focus on enjoying your meal.

Fresh Calamari Salad Cooked a la Plancha

The menu offers a wide selection of options that will suite any mood from sushi, to fresh fish or even a hearty burger. We started with the fresh calamari salad cooked a la plancha, meaning it’s cooked on a metal plate, creating a wonderful brown sear on all sides with a firm, yet tender bite. Our waitress was full of strong recommendations, so I took her word on the entree and ordered the seared black bass with a cider-bacon vinaigrette, served over sauteed bok choy with cubes of bacon. I suppose you could call this a modern surf and turf — a crisped skin, white mild fish lovingly paired with the earthy, salty bacon and slightly sweet cider glaze. All in all a match made in heaven.

Black Bass with Cider-Bacon Drizzle

The Skim: Bouley’s name speaks for itself and at Bouley Upstairs he is speaking to a crowd who wants to enjoy his masterful creations without breaking the bank. {130 West Broadway and Duane}

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June 25, 2010 · 9:43 am

Weekend Brunch: Eat Eggs @ Edward’s

Spicy Huevos Rancheros @ Edward's

Sometimes it’s good to change it up from your favorite brunch spot, where you can roll out of bed and know exactly what you’re going to order. If you’re looking for a nice little spot this weekend to do just that, head down to Edward’s in Tribeca, where open air seating, aluminum tiled ceilings and mirrored menus create the atmosphere of a relaxed european cafe. Sip on some $5 mimosas and catch up with old friends while you peruse the egg-centric menu.  Eggs any way is the name of the game — benedict, florentine, norwegian, a la mexicana. But in my opinion, the way to go is with the always popular huevos rancheros. Served with a healthy helping of black beans and fresh pico de gallo, these huevos rancheros stand out from the norm with an extra spicy kick from a roasted tomato ranchero sauce. Yes, I must say, this all works well together and probably encourages the quick consumption of an extra mimosa or two.

The Skim: It’s not fancy, it’s not the place to see and be seen, but the food is darn good, the atmosphere is relaxed and with $5 mimosa and bloody marys, Edward’s has the making of a relaxing brunch spot that will not disappoint.    {136 West Broadway btw Duane & Thomas}

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June 13, 2010 · 7:03 pm

8.ate@eight #2: Who Cut the Cheese Didn’t Stink!

8.ate@eight #2: who cut the cheese

The rain held off and there was a perfect summer breeze in the air, which set the scene for another memorable evening with new and old friends. Lots of cheese, wine, beer and hand-prepared food to share, so without further ado…here’s the scoop>>>

Farm Fresh Cheese was the feature fare for the evening. To lighten things up to follow, I prepared a few citrus-centric dishes, including a grilled fishus delicious. I paired the movie with the setting instead of the food this time around. Our new friends gathered terrace-top overlooking the NY skyline and our lovely neighbors across the way, so it seemed only appropriate to roll tape on Alfred Hitchcock’s Rear Window.

Welcome!

Cheese Menu:

Cheese & Wine Paring
Nancy’s Hudson Valley Camembert (Old Chatham, NY)
Buy: Artisanal
w/ Delapierre Brut Cava (Spain)

Beringse Witte (Hamont-Achel, Belgium)
Buy: Formaggio Essex
w/ Brooklyn Local 1 Pale Ale

Ardith Mae Dairy’s Begelo (Hallstead, PA)
Buy: Union Square (Fri), 77th St & Columbia Univ. Greenmarket (Sun)
w/ Shaya ’08 Verdejo

Monte Enebro (Avila, Spain)
Buy: Artisanal
w/ Shaya ’08 Verdejo

Roncal (Navarra Region, Spain)
Buy: Artisanal
w/ Perrin & Fils ’07 Cotes du Rhone

Valley Shepherd Farms Crema de Blue (NJ)
Buy: Union Square & Borough Hall Greenmarkets (Sat)
w/ Muscat de Saint Jean de Mineverois

Accompaniments:
Grandma Wilklow’s Homemade Berry-Berry Jam
Buy: Borough Hall Greenmarket (Tues & Sat)
Tremblay Apiary Creamed Honey
Buy: Union Square Greenmarket (Fri & Sat)

Dinner Menu:

Soup
Chilled Lemon-Rice Soup
w/ Cousiño-Macul Sauvignon Gris

Entrée and Sides
Grilled Wild North Atlantic Halibut w/ Chili-Lime Dressing, served over a Lentil, Orange & Feta Salad
Carrot Ribbon & Arugula Salad w/ a Lemon-Ginger Dressing
w/ Cousiño-Macul Sauvignon Gris

Dessert
Violet’s Lemon Cheesecake w/ BBQ’d Summer Berries
w/ Tourangelle Touraine Rosé

Movie
Rear Window

Jessica Wurwarg, friend and Artisanal cheese expert {discount code and more about her cheese&wine classes here}, kicked off the evening with a beautiful array of local and artisanal cheeses. Each was paired with a selection of wines and a local Brooklyn ale to complement the flavor profiles and bring out the best in each cut. The cheese was also accompanied by locally produced Grandma Wilklow’s berry-berry jam and what I like to call semi-solid gold, Tremblay creamed honey, to add a contrasting sweetness to some of the more salty, earthy notes.  If you haven’t had creamed honey before, run, don’t walk to the Union Square Greenmarket or check it out here. This isn’t your typical honey-bear liquid gold — creamed honey goes through a controlled granulation process, which results in a finely crystallized form that spreads like butter, melts in your mouth and takes on creamy characteristics.

Jessica Cutting the Cheese

Cheese Plating in Progress

Jessica Shares her Cheese & Wine Knowledge

Cheese & Jam & Creamed Honey, oh my!

8.ate@eighters

While everyone was finishing off their cheese and multiple glasses of wine, beer and more wine, I served up a small bowl of chilled lemon rice soup to cleanse the palate. Conversation ensued and I fired up the grill to get the rest of the meal prepared. I wanted to keep things simple and light to cut all the creamy proteins we just enjoyed, so I grilled up a North Atlantic Halibut that had been hangin’ out in a lime, red chili, olive oil and herb marinade for a few hours. The fish was grilled in a tin foil pouch to lock in the moisture and infuse the fish with all the fresh juices. On the side I served two salads: the first was a lentil, red onion, feta and orange salad that had a bit of a mediterranean flare to complement the fish, and the second was a very simple arugula and carrot ribbon salad with a fresh lemon-ginger-sesame seed dressing that really kept things light and not too filling.

Chilled Lemon-Rice Soup

Grilled Wild North Atlantic Halibut w/ Chili-Lime Dressing, served over a Lentil, Orange & Feta Salad

Everyone seemed to be quite relaxed after all that wine and food, so while the conversation carried on, plates were cleared and the projector was set-up to bring a little Hitchcock into the evening.

8.ate@eighters After Sunset

It’s never a bad dinner party when Grace Kelly and Jimmy Stewart Show Up.

Grace Kelly and James Stewart Showed Up for Dinner

While the movie rolled, I got to work plating mini cheesecakes {my grandma’s recipe} and BBQ’ing a selection of strawberries, blueberries, raspberries and blackberries to serve over the top.

Summer Berries ready to be BBQ'd

Violet's Lemon Cheesecake w/ BBQ'd Summer Berries

Midway through the movie, dessert was served, some caught a little shut-eye and we closed out the evening with the suspenseful Rear Window.

Settling in for the Rear Window Viewing

Thanks:

Thank you to Jessica for selecting wonderful cheeses & wines to kick off the evening and for sharing so much knowledge with the 8.ate@eight table. Thank you also to Kristin for helping to set-up and do dishes — my least favorite thing to do was completely eliminated by the graces of a good friend!

Stay tuned for news of the next dinner party. If you aren’t on the invite list, email me at 8ateateight@gmail.com. See you at the table!

Recap of past 8.ate@eight dinners:
Silencing of the Spring Lambs

Recipe Goodness:

Violet’s Lemon Cheesecake with BBQ’d Summer Berries

Makes 20 Cupcake Sized Mini Cheesecakes or one 9″ Spring Form Pan
Bake 350° for 25-30 mins.

Crust:
1 1/4 C  Ground Graham Cracker Crumbs
1/4 C  Finely Chopped Walnuts
1/2 tsp  Cinnamon
1/2 C  Melted Butter

Filling:
16 oz Cream Cheese
2 TBS  Heavy Cream
1 tsp  Vanilla
2 Large Eggs
3/4 C  Sugar
1 Lemon, Juiced (reserve for after prior ingredients combined)

Berry Topping:
1 Pint Strawberries
1-6-oz Container Blueberries
1-6-oz Container Raspberries
1-6-oz Container Blackberries

Chop graham crackers and walnuts in a food processor until medium to fine crumbs form. Mix in a bowl with cinnamon and melted butter. Press crumbs into the bottom of foil muffin wrappers placed in a muffin pan or into the bottom of a 9″ spring form pan if you prefer one cake. {Tip: Foil wrappers are better than paper to prevent any chance of leaking or absorption}

In a separate mixing bowl, combine all filling ingredients {except for the lemon juice to avoid curdling} and blend. After the ingredients have been creamed thoroughly, add the lemon juice and blend to combine. Pour filling into each cup until 2/3 full to leave room for oven rising {or pour entire mixture into spring form}. Bake at 350° for ~25-30 minutes. Filling should be firm and a toothpick should come out clean when tested at the center. Let cakes cool completely before putting into the fridge for at least 5 hours to chill and rest before serving.

To serve with BBQ’d berries, rinse and dry fruit and place in a foil pouch to place directly on the grill. Let berries cook over low heat about 3-5 minutes, or until some of the juice is released to create a sauce and the berries are softened. Remove pouch from the grill and place on a sheet or plate to avoid leaking. Remove each cheesecake from the wrapper and place upside down so the crust is on top. Scoop berries over the cheesecake and serve warm.

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June 11, 2010 · 2:32 pm

NYC Best: Falafel @ Ruthy’s, Chelsea Market

I’ve decided to share one of the best kept secret’s in NYC: where to find the BEST falafel. This may stir up some debate, so please bring it on. Nestled inside the artisanal food haven of Chelsea Market, is Ruthy’s, an otherwise standard bakery and cafe where at first glance you can grab a bagel, panini sandwich or side salad that is probably not too different from any other lunch-crowd driven sandwich and salad counter. But if you know what to order, you’re in for one of the most delicious, best value-for-money falafel sandwiches in all of NYC.

Once you discretely ask for the under-promoted falafel sandwich {which can’t be found among all the pre-made paninis and salads in the cooler} grab a seat and be prepared to wait a few minutes as one of the workers jets to the back to cook the falafel to order and begins stuffing the pita with all the other key, smile-inducing ingredients. When you get your sandwich I suggest you find a dark corner where no one can see you devour the goodness, because I guarantee you will have sauce dripping down your elbows and veggies falling into your lap, and hey, we can’t have you worried about looking good in the midst of this delightful experience.

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So what makes this the BEST falafel? Once you open the double-wrapping of foil and parchment you will see that this is no ordinary stuffed pita. At first glance you will see what looks like typical sandwich filling — tomatoes, lettuce, cucumber. But as you start to chip away at the sandwich you will soon discover new and exciting accompaniments that have been stuffed between the bread — roasted eggplant, sweet yellow and red peppers, jalapeno, diced pickles, tahini, hummus all contribute a range of spicy, sour, sweet and creamy flavors that are the perfect complement to the crispy falafel found at the base of all this goodness. About half way through this sandwich you will wish you had more napkins, and unless you are really talented at keeping it all together, it will be time to inevitably move into fork mode as all the juice from the veg and sauce starts to seep into the pita {or on to your lap}. The best thing about all of this: it only costs $4.95. Any other pre-made or specialty sandwich on the menu goes for twice that! I challenge you to find me a better falafel sandwich.

The Skim: Forget that you’re in a rush to get back to your desk and take an extra 5 minutes to order one of the best falafel sandwiches NYC has to offer. For $4.95 you will no doubt get your money’s worth and might not even need to order dinner after you down this very generously stuffed deep pita. {75 9th Avenue @ Chelsea Market}

Check out other Chelsea Market good eats:
Ronnybrook: Why Buy the Cow, When You Can Get the Milkshake for Free?

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June 2, 2010 · 8:30 am

Barney Greengrass: Long Live the Sturgeon King

Barney Greengrass

After 100 years in business, it’s obvious that Barney Greengrass has mastered the way to New Yorkers’ hearts through supernal plates of smoked sturgeon, lox, bagels with a side of fresh attitude. You haven’t been to a true NY Jewish deli until you wait in line to be seated at closely packed ‘historical’ formica tables and are ‘welcomed’ by fast talking, fast moving waiters in white whose shtick may make you wonder why you waited. But then you scan the long menu of fresh smoked fish, bagels, bialys, scrambled eggs & onions, and the dining experience all comes together through a gleeful feeling that you are about to experience tradition that is all too rare in a city that prides itself on being home to many of the next up-and-coming restaurants.

“The cuisine at this Upper West Side delicatessen is one of the greatest gifts Jewish Culture has brought to mankind since the ten commandments.” — The New Yorker

The Skim: Pack your bags and make another worthwhile eating excursion to the Upper West Side. Let’s hope the Sturgeon King is around for another 100 years, but just in case it’s not, you might want to make sure you get as much of this little piece of history as you can now. {541 Amsterdam, btw 86th & 87th}

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May 31, 2010 · 9:05 am

Community Food & Juice: Fresh & Fantastic Fare

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Weekend=brunch. Sunny long weekend=outdoor brunch. There is no better place to settle in for a delicious cup of joe and ‘egg’cellent sunnyside-up-something, than my favorite UWS-get-your-morning-going hot spot, Community Food & Juice. Usually buzzing with Columbia students and adventurous eaters willing to explore a 3-digit neighborhood {located @ 112th/broadway across from the Tom’s, the infamous Seinfeld diner}, C F&J lures brunchers with seasonal, local and organic fare that is simple, yet unique.

Orange Juice sound good? Try blending it with their freshly squeezed carrot juice for an ultra-orange, vitamin C-packed morning refresher that will help clear away the fuzzy head. Or if you’re more of a hair-of-the-dog kind of person, I highly recommend the Wasabi Prairie Mary that features house made bloody mary mix and wasabi powder for that extra kick that any good Mary requires. As for the more substantial part of the meal, you really can’t go wrong. The blueberry pancakes with maple butter syrup are one of the most popular dishes and have diners sopping up that liquid gold and asking for more. My favorite dish is a slightly new twist on an old classic. The B.E.L.T. is what a true breakfast sammie should be — double cut applewood bacon, a runny sunny-side-up organic egg, lettuce, tomato & mayo served on sourdough toast with a side of carrot hash browns. Is there really anything more you need to start your morning out right?

The Skim: Forget the breakfast sandwich from the cart guy on the corner and treat yourself to fantastic, fresh fare at Community Food & Juice. While most restaurants consider brunch a money making complement to their main dinner menu, C F&J’s brunch is the standout favorite meal of the day. So go on and get Juiced! {2893 Broadway, btw 112th/113th}


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May 26, 2010 · 5:31 pm

Sensational Summer Sushi @ Geisha

Geisha

You may think sushi is sushi — on just about every menu you’ll comfortably find the traditional california, spicy tuna or shrimp tempura roll. So what makes the sushi at Geisha so sensational? Firstly, the fish. Geisha uses premium quality fiddies, so the flavor of the fish alone speaks for itself. But combine that with highly innovative sushi Chef Pham who uses a combination of traditional and new sushi techniques, and you get rolls such as the White Tuna Crunch Roll — a mix of diced white tuna with a spicy sauce , asparagus, scallion and potato crunch {sort of like a matchstick fry}. He then wraps these ingredients in Hawaiian white tuna and avocado. Yum! Or try something from the non-sushi menu which was constructed as a collaboration between Executive Chef Michael Vernon and four-star chef Eric Ripert of Le Bernardin. The ‘Eggs Benedict’ with soft-poached quail egg, smoked tuna, urchin-truffle hollandaise, fresh black truffle sounds pretty darn good.

The Skim: I’d be happy with a good plate of sushi alone, but when you can settle into plush banquets, with cool backlight Japanese art dimly lighting the room and a garage-door sized open window on the second floor of the restaurant, Geisha makes sipping on saketini’s and savoring sushi on a lovely summer’s night, that much more enjoyable. {33 East 61 Street, btw Madison & Park}

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May 21, 2010 · 10:39 am

The Great Burger Debate: It’s All About the Bun @ Zaitzeff

Zaitzeff Sirloin Burger on a Portuguese Muffin

When you start talking burgers with someone, you are inevitably going to enter into the debate about the best burger you’ve ever had. You might even pull out the top 3 list. But it’s not everyday you enter this great debate and then are told that one of those on the list is right across the street from where that very conversation takes place. So at 11pm last night I felt I could not pass up the opportunity to check out Zaitzeff, a previously unknown to me burger joint on the Lower East Side. The ambiance is simple —  with lamps providing a soft light, paintings on the wall and candlesticks on the table, Zaitzeff sort of feels like you’re eating in someone’s home. The menu mirrors the simplicity of the surroundings and is the key to why this burger is in fact so delicious. You can choose between American style Kobe or Grass-Fed Sirloin freshly ground onsite, which is served with lettuce, tomato, sauteed onions and the real key to this delight, a Portuguese muffin. If you are feeling like you really want to jazz it up, there are a selection of cheeses, bacon, avocado and even a fried egg that you can add for an additional charge. I have to agree, this was one delicious burger, and thankfully because it’s made from such lean beef it didn’t have me leaving wishing I had made that choice earlier in the evening.

The Skim: It’s all about the bun. Generally an afterthought to what goes in between, the slightly sweet Portuguese Muffin compliments the sweet sauteed onions and premium grass-fed sirloin or Kobe to create a simple, yet delicious burger. You won’t have grease running down your elbows, but you will likely be licking your lips after a visit to Zaitzeff. {18 Ave. B, bet. 2nd & 3rd Street}

More on The Great Burger Debate:
recipe goodness :: bison, a better burger worth biting into
 5 & Dime: 10 oz. at Five Napkin Burger, that is

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May 19, 2010 · 9:03 am

Why Buy the Cow, When You Can Get the Milkshake for Free?

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Thanks to the renovation of the High Line, Chelsea Market is abuzz more than ever. Over the past two years a lot of great new purveyors of local and artisan food products have claimed a spot in the market to appeal to professional and casual foodies alike. One of my favorite shops is the Ronnybrook Milk Bar, which is both a great place to pick up some premium organic dairy products, as well as a fun place to grab a bite to eat. With milk crate-stacked walls and pull-handle glass front refrigerators showcasing Ronnybrook’s old-fashioned glass bottled milk, the food bar has the feeling of being run right from the farm. The glass bottles aren’t the only thing old-fashioned about Ronnybrook though — the farm prides itself on producing “beyond organic” local products from a herd of grass-fed, free range cows that are hormone and pesticide free, just as farming used to be.

“Our cows’ health is more important to us than the label.”

The Milk Bar’s menu goes beyond their udderly delicious creamline milk, with items such as the Free Range Roast Chicken sandwich with spicy aioli, avocado on a baguette or the homemade Hummus with warm pita, tahini, mushrooms, olive oil and pickles. But don’t fret, you will not leave without enjoying the creamy goodness of the Ronnybrook Farm. Before we even ordered we were presented with an ‘amuse bouche’ single shot of a super premium vanilla milkshake — a delightful and unexpected surprise! But it didn’t stop there — midway through my chicken sammie, our server brought us another shot of a chocolate milkshake, followed by a third shot at the end of the meal of an apple milkshake {not my favorite}. If they weren’t so generous with the free milkshakes, I might have been tempted to order some ice cream for a post-lunch treat, but as the title says…

The Skim: …Or The Creamline — know where your food comes from. You don’t have to be a hemp-wearing, tree-hugging hippy to understand the benefits of chemical-free, locally produced sustenance. If you haven’t given Ronnybrook a try, stop in for a bite to eat at the Milk Bar and nab some free samples — maybe then you’ll fall in love with the creamy goodness. {Chelsea Market, 75 9th Ave.}

Check out other Chelsea Market Good Eats:
NYC Best: Falafel @ Ruthy’s

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May 18, 2010 · 11:38 am

Going Back to the Old Country @ The New Yasmeen Bakery

Hot, Oven-Fresh Meat and Spinach Pies

I’ve never been to Lebanon, but fortunately Dearborn, MI, which is only about 20 minutes from where I grew up, is home to the largest Lebanese population outside of Lebanon. That means deliciously authentic and fresh Lebanese treats are never too far away and always on the agenda when I make a trip home to Michigan. If you’re inspired by the newest Miss USA, Lebanese-American Rima Fakih, or just want to try some of the best Lebanese baked goods I have ever had, you don’t have to get on a plane to get onboard.

While you can’t enjoy the piping hot meat or spinach pies that come out fresh from the wood burning ovens, you can place an order for some of Dearborn’s New Yasmeen Bakery specialties online, including their fresh pita bread {this is the real stuff people, not the thick dry pita you find at the grocery store} or sweet baked goods, like Baklava or Date Maamoul. Of course if you happen to be traveling to the Detroit area, I highly recommend a trip to the bakery to pick up those meat/spinach pies or some hummus that comes out so smooth and creamy, it’s hard to be convinced its made only from chick peas, lemon, garlic and tahini. Or pick up some fresh za’atar bread for something truly unique {hot oven-fresh flat bread topped with olive oil and za’atar spice which is a combination of dried thyme, oregano, marjaram and toasted sesame seeds}. At the very least, check out New Yasmeen’s website to learn about the legend of how this amazing bakery came to be, or just for a few laughs if you watch the brief cartoon of a camel teaching you how authentic pita bread is made {watch here}. Whatever it takes!

The Skim: Having a difficult time finding better hummus than pre-packed Sabra at your local grocery store? Visiting Detroit and looking for good local eats? It may seem like a stretch on your culinary palate, but you will not be disappointed by the amazing Lebanese food coming out of the New Yasmeen Bakery. {13900 W. Warren, Dearborn, MI 48126}

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May 6, 2010 · 12:53 pm

Love, Love Shabu Shabu: Fun to Say and Eat

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I relived my trip to Japan last night with a visit to Shabu Tatsu, one of the most authentic Japanese meals I have had in NYC. For those who think only of sushi or ramen when you hear the words Japanese cuisine, it’s time to expand your horizons to the wonderful world of Shabu Shabu — aka Japanese fondue {x10}. At the center of your table you get a pot of boiling clear broth in which you cook paper thin slices of beautifully marbled premium rib eye, a mound of fresh veg and hand pulled noodles. Everything cooks rather quickly, so it’s best to add a few things at a time and when they’re done dip them in one or both of the soy and sesame sauces served on the side. I like to to dip each piece and lay it on top of my bowl of rice before eating it. The result: beefy, brothy, veggie, saucy goodness soaked up by each white fluffy grain — the well deserved reward after all that hard work slaving over a hot pot with your chops. The upside to all this is that for $24/peep you get all the fixins’, plus that Japanese salad that we all love {you know, the one with the carrot-ginger dressing}, ice cream and hot tea. And if you’re really lucky, like we were, and show up on Japanese Boys Day, you get some lucky red beans and rice cakes. mmmm.

The Skim: Forget the california roll and venture out for some of the finer features of Japanese cuisine at Shabu Tatsu. Whether you go with the Shabu Shabu, Sukiyaki {Shabu Shabu ingredients pan-seared in a sweet soy sauce} or Yakiniku {Japanese BBQ}, you will not be disappointed. It’s great for a group or a hands-on date {I’m talkin’ about the food}, but like many Japanese things it’s small, so go early or willing to wait. {216 E. 10th Street, btw 1st/2nd Aves.}

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May 5, 2010 · 2:06 pm

Wilfie & Nell: Not Your Grandpa’s Watering Hole

Wilfie & Nell

It’s only fitting that I eventually give a nod to my favorite watering hole. I know what you’re thinking — “Your favorite??? Tell me more!” Wilfie & Nell is built on the sentimental charm of being named after the grandparents of Irish owners and brothers, Mark and Simon Gibson {who wouldn’t want to love grandparents named Wilfie & Nell!}. Both Dubliners can often be found stationed behind the bar, pulling from a lovely selection of brews, generous wine pours or a creative list of house crafted cocktails. Might I suggest the Hot Toddy on a cold winter’s night? And what better to go with your soul-warming cocktail than a dish from their limited, but perfectly delicious Irish menu {oxymoron part deux}. Two favorites of mine: The Berkshire Pork Sliders and the Grilled Cheese, both of which are served with a side of whole grain mustard {gold star ingredient to any good dish} and McClures pickles that have just enough spicy kick to them to perpetuate the cocktail consumption. The key to all of their dishes is fresh, local ingredients and tapas-sized portions that allows you to delicately hold your mini slider in one hand while giving a wave to the eligible looking group of guys {or girls} that just sidled up to the bar.

Which brings me to the other reason that W&N wins the favorite award. The space breeds social interaction with friends and strangers alike. Choose from standing or sitting at the bar, around pillars framed with drink sized ledges or communal tables that line the bar’s perimeter, but regardless of where you camp out, you are inevitably likely to strike up a conversation with other Grandma/pa-loving drinkers looking for a good night out. It’s casual, but lively, and the later you stay, the more likely you are to strike up a conversation from the shear result of rubbing elbows with the group next to you, as the bar tends to stay crowded into the wee hours.

The Skim: If you’re young and single and looking for a good night out, pay a visit to Wilfie & Nell. It’s charming, it’s rustic and most importantly they serve good drinks and Irish grub with the same welcoming friendliness that you would expect across the pond. It’s awfully likely you won’t go home empty handed either if you play your cards right. {228 West 4th St., btw 7 th Ave & West 10th St.}

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April 25, 2010 · 2:07 pm

August in April

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You may think I’m talking about all the 70-degree weather we’ve been in having, but in fact I’m referring to dinner at August, a small refuge that satisfies both appetite and ambiance. Both the heated outdoor atrium and the narrow candlelit front room — showcasing a wood-fired oven and reminiscent of an underground wine cellar — provide ideal settings for a memorable meal.

We shared two starters, the first was a Striped Bass Tartar laden with fresh herbs, pistachios and a citrus vinaigrette, which had the perfect contrast of fresh and earthy flavors with a surprising, but subtle chili pepper kick. The second, was what they called an Asparagus Mimosa — I like it already! Farm fresh asparagus tossed in a light dijon sauce and topped with radish shavings, served with an unexpected poached egg custard dusted with bottarga. Mustard is my favorite secret ingredient, so this punchy, peppery, creamy, salty combination is high on my list. For my entree, I went with our waiter’s recommendation and something I would not normally order — Roasted Duck. Served with a ginger cavatelli, rhubarb, and spring onions, I again was overwhelmed by the unique earthy flavors with a pleasantly surprising zest in each bite. As much as I truly enjoyed my dish, I admittedly had a bit of food envy when I tried a bite of the homemade gnocchi served with merguez sausage, spring peas and stinging nettles. Nettle what? Do not be afraid, nettles are a plant with toxic, stinging hairs, which are perfectly edible once cooked. I hope.

If all that complex flavor talk scares you {and it shouldn’t}, then check out their casual ‘Pies & Peronis’ Sunday night dinners — featuring a selection of Old World Style pizzas from the wood burning oven, served with a bucket of Peronis for $25. Sounds like a perfect diversion from the fast approaching Monday morning blues.

The Skim: Beyond the A+ atmosphere, the menu contributes some very unique, but simple, fresh flavor combinations that makes August worth coming back to…in May, June, July or any other month. {359 Bleeker Street btw Charles & West 10th}


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April 23, 2010 · 5:12 pm

Bocca di Bacco: I say PotaTO, You say PoTATo

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I can’t seem to keep the “o” and “a” straight, but when I get it right, I have to say Bocca di Bacco has a nice ring to it — particularly when coming from the attractive, thickly accented Italian bartender serving my drink. I found myself in uncharted waters again last night — second visit to midtown in two weeks, second time I was pleasantly surprised.

Two large front windows welcome skeptical Ninth Ave. passersby to explore the midtown gem. Brightly lit and perfect for street viewing on a spring day, the bar is a great afternoon or early evening stop to grab a drink, sit back and watch. What’s on tap? The options here are only limited if you are a beer drinker: Peroni vs. 40 wines. 40 wines on tap, you say? Yes, the future of wines by the glass cleverly borrows from the old keg of beer contraption to remove oxygen, protect the open bottle and seamlessly pour your grape of choice without the risk of 40 open bottles going bad before midtowners can fully imbibe each selection. Brilliant.

With such an enticing bar setup, it seemed only right to give the Bocca di Bacco menu a shot. A quick accented chat with my bartender and I was armed with his top suggestions — one he said I could not miss was the Grilled Octopus. The Octopus was grilled perfectly and served over a bed of celery and potato. With such a successful seafood starter, I decided to stick with the theme for my entree and got the generously portioned grilled branzino with broccoli rabe and herbed potatoes. This may have been one of the few times I went to an Italian restaurant and didn’t even think of getting the pasta, but there were plenty of enticing options on that part of the menu too.

The Skim: You’re going to midtown to see a show or just got swept up in the sea of tourists and are looking for a reprieve to grab a glass of vino or a delicious bite to eat? Look no further, Bocca di Bacco is both a worthy wine bar and delicious restaurant, that is actually reasonably priced given the neighborhood. Bon Appetito! {828 9th Ave btw. 54th & 55th St}

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April 21, 2010 · 10:14 am

5 & Dime: 10 oz. at Five Napkin Burger, that is

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There is a burger revolution going on, and rightly so. Simple or fancy, there is nothing quite as delicious as a well prepared burger. So it was only a matter of time before I paid a visit to the recently opened Five Napkin Burger on the Upper West Side. Let’s start out by saying they threw every thing on the menu but the kitchen sink, so if for some odd reason you are going to a burger joint and are not in the mood for a burger, you could try the sushi, vietnamese spring rolls, hot wings or Kobe beef foot long, among other unexpected menu items. But let’s just say you do what you’re supposed to do and you start with a stack of cornmeal crusted onion rings followed by the Original 5 Napkin Burger, well then you’ll understand why it requires 5 napkins.

The Original is 10 oz of ground chuck (that means good and juicy thanks to the high fat content) topped with caramelized onions, gruyere cheese, rosemary aioli on a soft white roll — all served with a side of fries (ok, so the onion rings weren’t necessary, but I would trade them for the fries any day.) So that’s 1 napkin for the juicy burger, 1 napkin for the sweet stacked sauteed onions, 1 napkin for the gruyere cheese oozing from beneath the bun, 1 napkin for the aioli generously slathered atop the cheese, dripping from the sides down your arm and 1 napkin for the well-fried onion rings and fries. All to be washed down with a namesake brew.

The Skim: Come hungry or ready to share. Five Napkin Burger is a great stop if you want to step it up on an american classic. The generous size and rich toppings provide the perfect excuse to order a few things and share with friends. Of course if you want to stake claim to your own dish, you certainly won’t be disappointed or hungry! {2315 Broadway @ 84th Street, aka Edgar Allen Poe Way — hopefully no allusions to “The Premature Burial”}

More on The Great Burger Debate:
recipe goodness :: bison, a better burger worth biting into
 It’s All About the Bun @ Zaitzeff

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April 19, 2010 · 1:13 am

Lamb Takedown @ The Bell House – Ewe Will Love This!

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It’s spring and that means spring lamb. As I get ready to kick off the first 8.ate@eight, which will feature this under-appreciated farm friend, I thought it only responsible of me to do some research. Armed with a camera, notebook and an appetite, I headed to The Bell House in Brooklyn to the Lamb Takedown, which can only be described as lambastic!

20 competitors served up their perfect version of lamb — stewed, smoked, slow-roasted, sliced, you name it — for a sold out fan-of-lamb crowd of genuine foodies. It was almost impossible to vote for a favorite, but the stand-out for me was the Baa Baa Bruschetta: sliced spit-roasted leg of lamb served over a honey infused goat cheese spread with a cayenne pepper dusting on a crusty baguette. Sweet, savory, spicy, salty — for the love of lamb!

The Bell House provided a perfect venue for the unique Sunday-afternoon event. A converted 1920’s warehouse, the bar features a two-room space serving local microbrews, signature cocktails and a limited bar menu that includes Beer Cheese & Ritz crackers. The smaller “FRONTier” room is a throwback to the 20s, with velvet couches, leather chairs and your grandma’s wallpaper. The larger room, home to the lamb cook-off, is also utilized for weekly live music events.

The Skim: You don’t have to be a lamb-lover to enjoy The Bell House. Check out the calendar to find an excuse to see live music while enjoying a microbrew from the comfort of a velvet couch. However, take note, next on the Takedown calendar is Ice Cream. I love ewe! {The Bell House @ 149 7th Street, Brooklyn}

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April 18, 2010 · 11:47 pm

barmarche: Some Clever Crudites

Crispy Bass Taquitos with Apple Cider Slaw

I like when a restaurant departs from the expected bread basket and welcomes you with an atypical hunger diversion. barmarche, a cozy little candlelit cove on the corner of Spring and Elizabeth, does just that with their homemade hummus, carrot and celery sticks placed generously on your table with a bottle of NY’s finest before you even have a chance to glance at the menu. Pleasantly, I was not full before my meal arrived, so could thoroughly enjoy the delightfully fresh Lime Bass Taquitos with Apple Cider Slaw. Two thumbs up for the fish tacos. Other dishes worth trying: Truffle Shrimp Risotto, Bresoala & Arugula Salad and I’m told they do a mean burger.

The Skim: If you’re looking for a great date place or night out with a small group of friends, barmarche has a good vibe for a relaxed, intimate meal — velvet curtains, antiques gracing the walls, generous candlelight and a menu with latin flare. Eating with your hands can’t be bad on a date, right? {14 Spring Street @ Elizabeth}

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April 15, 2010 · 4:00 pm

Nothing says Warm Weather Like a “Gut Biergarten”

Loreley Biergarten

Something goes off in my head when the weatherman says 70 and sunny. First thought: all is right in the world. Second thought: outdoor drinks. I find that I’m always trying to come up with good places to grab a beer under the summer blue skies. Loreley, on Rivington, is just the place to keep on that list. Good German beers, good german food {oxymoron?} and yes, an outdoor biergarten fully equipped with communal wood tables and Christmas lights to provide an atmosphere conducive to meeting new people {read: cute beer-drinking boys and a select few highly qualified beer-drinking girls} or gathering with a large group of friends. The menu boasts standard fare such as Bratwurst, Schnitzel and oven-fresh pretzels — all good compliments to a 1 Liter mass stein of your favorite draft {0.5 liters available for the dainty at heart}.

The Skim: Come out from the dark, brick-walled bars you’ve been hiding in all winter — air out your drinking shoes and head to Loreley for a fresh-air brew and brat. Ein bier bitte. {7 Rivington between Bowery and Chrystie}

Good Beer? Tell Me More!:
8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Not so Standard Biergarten
Do This!: Summer Cheese and Beer Extravaganza

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April 13, 2010 · 10:27 am

Music and Mozz @ the Beechman Theater

Canteen @ The Laurie Beechman Theater

Last night I went to The Laurie Beechman Theater located in the basement of the West Bank Cafe on 42nd and 9th Avenue to see Canteen, directed by up-and-coming composer Dylan Glatthorn. This is a great venue to add to your list when you’re looking for an inexpensive night out with a little entertainment and a good bite to eat. In addition to the minimal $10 cover for the show, the venue requires a $15 food/drink minimum, so naturally I took the opportunity to check out the menu and was pleasantly surprised!

Wild Mushroom Risotto Balls! “Stinky Brooklyn” Cheese Plate! Black Pepper Tagliatelle with Duck Confit! This is not your normal Time’s Square sub-par restaurant catering to tourists willing to overpay for bad food. I opted for the Mozzarella and Basil Panini served on Rosemary Focaccia with a side spinach salad served with toasted pine nuts. Simple, but delicious. The friends I was with went straight for dessert, so I also tried a bite of their Chocolate Mousse and Peanut Butter Cake with Banana Fritters. Is there really a more perfect flavor combination? I think not.

The Skim: Even if you just go for the food, you will not be disappointed. But be sure to keep an eye out for shows like Canteen — a hilarious spin on current radio favorites, performed by 5 members of the American army trying not to go crazy. From WW2, these men and women’s only way to stay in touch with themselves is to keep performing as if they were back on the USO! Good food and good times. {407 W. 42nd St / just West of 9th Ave}

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