The Young Gourmand

Katz’s Delicatessen LES- 205 East Houston Street, New...

visionwithaction — Thu, 03 Jan 2013 22:06:00 -0500

LES- 205 East Houston Street, New York, NY

Every time I am headed down East Houston street and I see that tall, narrow, white sign with red block letters that simply reads: “K A T Z ‘S”, my heart pumps, my palms sweat, and my mouth waters. This place personifies my love for New York food and it is a must visit for any first time New Yorker.

Here’s a nice shot of a 3 AM Jewish Deli feast with friends. Pastrami on a roll with coleslaw, russian and swiss, those big wide fries, and of course, the kosher dills and sours.

I would say I have been to Katz’s too many times, but I don’t think such a thought should exist.

Cafe Orlin EAST VILLAGE- 41 Saint Marks Place New York, NY...

visionwithaction — Fri, 28 Dec 2012 18:05:00 -0500

credit due to laurenlovestoeat.com

credit due to laurenlovestoeat.com

credit due to a google plus user

Cafe Orlin

EAST VILLAGE- 41 Saint Marks Place New York, NY 10003

A lot of people ask each other: “What’s your favorite meal of the day?”. The answer can be one of 3 things, and we all know the choices. When people ask me that question, I always wish there was a fourth choice: brunch. There is almost nothing better than a Saturday or Sunday afternoon brunch in New York. Its an obligatory activity, and in my opinion, if you go to the right place, it can make your whole day and perhaps your whole weekend.

Like everyone, I have my list of favorite spots, and as of 2 weeks ago, Cafe Orlin in the East Village joined that list. The first clue that this place is legit comes from the swath of people you will encounter on the sidewalk as you approach the restaurant on St. Mark’s place. They are waiting for a table and so will you.

After 40 minutes and a strong cup of coffee from Porto Rico Importing across the street, we were seated. The menu is pretty standard brunch fare that skews a bit Mediterranean/Middle Eastern. A quick scan of neighboring tables had me assume the menu favorites:

Diana’s breakfast: two eggs served with humus, tabouli, & pita

Pumpkin pancakes with cinnamon yogurt

I ordered the eggs blackstone which consists of: crisp bacon, oven roasted tomatoes, perfectly poached eggs and an ideal amount of hollandaise. This cost a mere 14.95, and it also got me incredible fresh squeezed orange juice, and a very nice cappuccino. Friends had eggs florentine and the pumpkin pancakes- both were very satisfied!

We got out of there for under 20 dollars a piece and we were all stuffed to the brim. Get there, wait it out, and leave happy. Brunch at Cafe Orlin made my day and my weekend.

Maialino GRAMERCY- 2 Lexington Avenue, New York, NY Restaurant...

visionwithaction — Thu, 27 Dec 2012 22:02:00 -0500

Maialino

GRAMERCY- 2 Lexington Avenue, New York, NY

Restaurant week in New York City is an interesting time for dining out. I label this time interesting because for many, it affords the opportunity to try a restaurant that is otherwise too costly or difficult to get into, but the experience is often soured by large crowds, a limited menu, and in some cases, a very frustrated restaurant staff. Even in some of my “successful” outings of the past, I have often found myself wondering: “What’s that place like when its not restaurant week?”

For that reason, for this summer’s NYC restaurant week, I chose one place to attend. A roman-trattoria inspired, Danny Meyer owned, fine dining Italian restaurant nestled into the western corner of Gramercy Park (inside the Gramercy Park Hotel). Ironically, the day before our 8:30 pm reservation, I realized that Maialino was only participating in restaurant week for lunch. Enthusiastically, the next night, we went to dinner for the real deal…prices and all!!

Before you even walk in, the charm of this place is undeniable. If you are on foot, any way you approach the restaurant, you are sucked in by the beauty of the 19th century buildings that make up the park’s neighborhood. Beyond the heavy glass and steel door and down a half a set of stairs is a contemporary, yet homey, establishment.

Despite the great vibe, our service was surprisingly mediocre for a Danny Meyer spot- it took about 15 minutes after our reserved time to be seated, and from there the wait staff seemed more focused on the tables that did not have two twenty-somethings sitting at it. A mix-up with our drinks from bar to table was also a bit bothersome.

The food rundown goes a little something like this:

1. Some pretty incredible rosemary infused foaccacia and those delicious crunchy long italian breadsticks- on the house with a good olive oil.

2. Sheep’s Milk Ricotta with OO and Anchovies- Some high quality dairy and a nice prelude to the pasta.

3. Spaghetti alla Carbonara and Bucatini all’Amatriciana- The pastas were outta this world. Fresh tasting, perfect al dente texture, and aptly sauced. Both dishes introduced my first experience with guanciale, (AKA Roman Bacon). It is definitely intimidating when you read about it, but delicious in a well prepared dish of pasta

4. Suckling Pig for two with Fingerling Potatoes- the namesake dish for this restaurant (Maialino in Italian translates to piglet.) This was a special for the night, but was surprisingly pedestrian. A rather bland “crispy skin” topped a rather small pile of pork that was moist, but lacked seasoning. I was dying for some sort of flavor to pop out as we tore through this final dish, but I got nothing. The fingerlings were great, the “maialino” just did nothing for me.

After another glass of wine and some more breadsticks, the bill arrived. I thought to myself, “Wow! This is definitely not a restaurant week sponsored meal!”. Although we had a few drinks and an appetizer, I can definitely say I have spent this amount of money elsewhere and had a much better meal and experience.

Overall: This restaurant has an incredibly authentic italian vibe and is a great intimate setting for a special occasion. With only one experience, I can pretty confidently say that you will get a nice meal, but you will definitely pay for it. I am sure the service issue is not prevalent, as DM places just don’t operate that way, but you may find the waitstaff giving disproportionate attention to the high-roller types. I hear brunch is the best meal at this joint, so I plan to go back again!

I am going to start baking bread. Baking bread using the most...

visionwithaction — Mon, 24 Dec 2012 00:01:53 -0500

I am going to start baking bread.

Baking bread using the most primitive techniques requires immense knowledge and aptitude. To bake a great loaf of bread is a remarkable skill.

I love the challenge of taking on a new skill.

I am going to start baking bread.

I make this declaration after watching a video promoting the new(ish) book from the folks behind the legendary Tartine Bakery and Cafe in San Francisco. There is something addicting about this video for me. I am now reading (studying) Tartine Bread. Chad Robertson has inspired me.

I am going to start baking bread.

Although I have yet to go to The Meatball Shop, based on the...

visionwithaction — Mon, 27 Aug 2012 18:16:00 -0400

Although I have yet to go to The Meatball Shop, based on the things I have read about the restaurant and it’s owners, I have an enormous amount of respect for this business.

Listen to Daniel Holtzman talk about smart ways to grow a small business. Staying hungry (figuratively speaking, although I’m sure literally too), yet humble. Awesome stuff.

SMORGASBURG Williamsburg Waterfront btwn. E. 6th and E....

visionwithaction — Wed, 08 Aug 2012 23:18:00 -0400

SMORGASBURG

Williamsburg Waterfront btwn. E. 6th and E. 7th

Every Saturday in Williamsburg from 11 am to 6 pm, the folks behind Brooklyn Flea bring us: Smorgasburg. As the event’s name suggests, the focus here is on food. The tents of 100+ vendors are strewn about on the East River waterfront waiting for you to walk up, take a smell, taste a sample, ask a question, or perhaps make purchase. In pleasant hipster fashion, most if not all of the vendors are happy if you do any of those things.

Highlights:

Sunday Gravy- Front an center in this tent is a giant dutch oven on a propane burner. The contents: a thick bubbling meat sauce made with on the bone beef and pork, meatballs, and sausage. Simple but packed with flavor. You can have it over pasta (boiled right in front of you) or my favorite way: in a scooped out piece of seeded italian bastone known as a “bread boat”. Grab a fork, a napkin, and enjoy. $5

Porchetta- This has been at NYC markets for years and at their flagship store in the East Village since 2008. I have had the sandwich at least five times and its just as good every time. Theres not enough time to go into it in the detail it requires, so in short, its a heavily seasoned, slow roasted pig whose best parts are shaved, ripped, and cracked onto a crispy Grand Daisy Ciabatta. Need I say more? $6

D’vine and Olive- Tasty infused Extra Virgin Olive Oils from California. Stand and dip for 20 minutes.

The Good Batch- After finishing my first two items, participating in several tastings and samples, and after finishing a cold refreshing Brooklyn Witte from Smorgasbar, we felt the next logical step was something sweet. The Good Batch was serving up homemade ice cream sandwiches that couldn’t be turned down. 2 giant salt dusted oat chocolate chunk cookies housed a healthy schmear of bourban vanilla ice cream. Next to the small ice cream sandwiches served at Sugar and Olivesthis might have been the best one I have ever had. $6 (its huge)

Things I plan to try next time:

1. A schnitzel sandwich from Schnitz NYC

2. Hot out of the oven pizza from Rubirosa

3. Fried anchovies from Bon Chovi

4. Mexican Sandwich from Cemitas Mexican Sandwiches

Take the L out to Bedford Ave, and stroll down to the water for Smorgasburg- its worth it!

Zafra HOBOKEN- 301 Willow Street, Hoboken, NJ Exiting the...

visionwithaction — Fri, 20 Jul 2012 15:01:00 -0400

Zafra

HOBOKEN- 301 Willow Street, Hoboken, NJ

Exiting the terminal you ascend onto a beautiful street from a seemingly distant era. Your eye is drawn to the cobblestone and fading railroad steel and looking up you notice the age-old Edwards Hotel. On the corner to your right a loud comiserating after-work crowd forms at the bar to drown the stress of the day in bar food and Bud Light. You are accompanied by droves of 20 and 30-somethings in professional attire as you walk from Hudson Place to Newark St. and you join them in dodging families walking four-across on the sidewalk, each one carrying a cupcake and a canoli from Carlo’s Bakery. Finally, you reach Washington street; a vista of sports bars, fast-casual restaurants, small retailers, and thousands of pedestrians.

Congratulations- you’re in Hoboken.

There is a definite charm to this tiny Manhattan outpost, sometimes known as “the sixth borough” or “the mile square city”. Several parks and a one and a half mile waterfront promenade on the east side of the city afford, in my opinion, the best view one can get of the New York City skyline. Most if not all of the streets have centuries-old buildings and zoning restrictions keep new construction to four or five stories tall in most parts of the city, giving it a village feel. The culinary scene is fairly homogenous and pedestrian, but along with the city, it is growing and become increasingly varied. Washington and Hudson Streets are home to most of the city’s eateries, however some of the best restaurants are on enchanting corners tucked in the residential streets to the west.

One of those places is Zafra- a tiny, 25 seat Cuban-Lat-Am restaurant located on the corner of 3rd St and Willow Avenue. Walking in, you are consumed by the color and energy in the restaurant. The small tables are outfitted in brightly colored cloths, and the walls are adorned with vibrant oil paintings by a Cuban artist and father of owner Maricel Presilla. Other subtle Latin American details are incorporated throughout the busy little restaurant giving it a truly authentic feel.

My girlfriend and I visited on a Saturday night, and decided to forgo the 20 minute wait for a table by sitting at the bar (due to the size of the place, expect this on a weekend). Off the bat, we noticed that although the service and back of the house were extremely busy, they were all laughing, and having a great time. As a result, we found ourselves smiling before we tasted anything. On to the food…

Like many of Hoboken’s small restaurants, Zafra does not have a liquor license, but they allow you to bring your own booze. Bring rum and they will make you a killer Mojito, bring a bottle of wine and they will make Sangria. We came in with a bottle of red wine and watched the “bartender” add a battery of ingredients, including 4 or 5 different types of fresh fruit, furiously mix it all together, and then serve us, in a giant pitcher with an old wooden spoon, perhaps the best Sangria I have ever had in my life. As we sipped from our giant wine glasses, we sorted through an extensive menu of small tapas-like plates, tamales, sandwiches, and entrees.

To start, we decided on the ham croquettes- salty little fried potato balls filled with juicy serrano ham, served with a delicious spicy dipping sauce. In lieu of another appetzer, we decided to request a second basket of the complimentary toasted, pressed and buttered Cuban Bread. It was so basic, so expected, but something about it was enthralling; we couldn’t stop eating it.

We guzzled Sangria and picked out chunks of fruit as we anxiously awaited our entrees. For Kate, it was the Pollo con Mole Oaxaqueño- a traditional chicken dish, with thick mole sauce, rice, and tortillas. For me, it was the Churrasco con Chimichurri- Aregentinian Style skirt steak served with chimichurri sauce. Both entree’s were satisfying. The chicken was moist with strong, but not overwhelming flavor from the mole. The steak, melt-in-your-mouth-tender, grilled to a perfect medium rare, served with a solid chimichurri. We ate off of eachothers plates, and contemplated asking for another basket of the pan cubano to take care of some of the dishwasher’s work.

Overall: The atmosphere of a restaurant and the attitude of it’s employees can make any dining experience enjoyable. Put authentic, well-prepared food on the plates, and you’ve got a winner. Zafra delivered on all of the above. Take a trip out to Hoboken, and stroll through the backstreets to this busy corner restaurant and enjoy a little slice of latin america.

On your way, stop at Sparrow Wine and Liquors on Washington St. and pick up a cheap, young bottle of red for the Sangria!

My Small Apartment Kitchen O. Ottomanelli & Sons WEST...

visionwithaction — Thu, 05 Jul 2012 15:34:00 -0400

My Small Apartment Kitchen

O. Ottomanelli & Sons

WEST VILLAGE- 285 Bleecker St., New York, NY

To my dismay, there is no place for a grill at my apartment. No balcony, no backyard, not even a rusty, rickety fire-escape to place a tiny weber on. So, when cooking red meat, I am left to a grill pan on a high output flame and an underpowered oven. That’s no way to mimic restaurant quality steak- but a recent post from fudehouse shed some light on a new technique I had never considered.

Instead of searing each side and tossing in the oven to finish, the video below suggests slow cooking, resting, and finishing with a hard sear. Watch it…

After I watched the video last week, my mouth was watering (just like yours is) for steak. So I dropped by the legendary West Village meat purveyor O. Ottomanelli and Sons on Friday afternoon. The friendly butchers cut me a beautiful 20 oz. piece of dry aged cowboy rib-eye. It had great color and the nice fat marbeling that you look for in a good cut of steak. After a shower of kosher salt and pepper, 25 minutes in the oven at 275, and a minute on each side in my scorching hot cast iron grill pan, I had one of the best steaks in recent memory.

The crust was thick and hard- as if it was cooked in a 1000 degree broiler at a fine NY steakhouse. The meat was juicy and tender. On the side I tossed some field greens with toasted almonds, tomatoes, peppers, and a homemade lemon mustard vinagarette- recipe also courtesy of fudehouse. Delectable.

Hats off to Ottomanelli and Sons for wonderful meat, @fudehouse for an awesome easy to understand technique, and, well…me.

Zito’s Sandwich Shop PARK SLOPE- 300 Seventh Avenue, Brooklyn,...

visionwithaction — Tue, 26 Jun 2012 14:04:00 -0400

Zito’s Sandwich Shop

PARK SLOPE- 300 Seventh Avenue, Brooklyn, NY

Last week, my girlfriend and I dropped by Zito’s Sandwich Shop for lunch. Zito’s is a relatively new place on 7^th Ave in Park Slope that promises great sandwiches “inspired by all of the great Italian American delis in New York City”.

Although the menu of 13 sandwiches is imbued with NY deli tradition, the décor and operation certainly is not. The large glass windows, white on black color scheme, and Six Point beers on tap give Zito’s a very modern aesthetic. The man at the deli slicer meticulously weighs out each batch of sliced meat; standard practice at Subway or Quizno’s, but a practically blasphemous move at an authentic Italian deli. Signs on the wall advertise their use of organic and natural meats from Applegate farms, and almost every beverage they sell is in glass packaging. I guess I just had to remember I was in Park Slope and not on Mulberry St. or Arthur Ave. On to the food…

The sandwich menu was actually very exciting; items such as “8 Hour Slow Cooked Pork Bracciole” and “Potatoes and Eggs” are definitely not things you find at Subway or Quizno’s. You also don’t find bread from Il Fornaretto bakery and meat partners like Faicco’s and Ottomaneli & Sons.

We went with the “Autogrill” (which is the name of a commercial restaurant group that operates rest stops in Italy, so not sure why they named it that, but anyhow, it was an Italian combo), and the Bracciole on Semolina. The combo was tasty and the ingredients tasted fresh, but the “let’s weigh our meat” policy ruined this sandwich and I don’t think I have to spell that one out. The bracciole was spot-on and had a nice homemade tomato sauce. The bread was the star of both sandwiches. Italian bread doesn’t get much better than Il Fornaretto.

On the side we tried the Rice Ball and both enjoyed it. My only complaint would be that it claims to include ground beef and we had but one crumble of it.

In summary, Zito’s is a sandwich shop inspired by tradition that has been “Park Slopeified”. They put out a solid product, but at a slightly high price. My experience there was satisfactory and I would return again, but may think to go my original Park Slope favorite first, M&S Prime Meats.

NGAM EAST VILLAGE- 99 3rd Avenue New York, NY Went here...

visionwithaction — Mon, 25 Jun 2012 09:32:53 -0400

NGAM

EAST VILLAGE- 99 3rd Avenue New York, NY

Went here Sunday night and had the Thai Burger. Delicious and interesting. @noahfecks great post and picture!

noahfecks:

The Thai Burger at Hong Thaimee’s NGAM is quite possibly one of the most interesting things i’ve ever had to eat in my whole little life… Therefore you have only two courses of action:

1) If you live in NYC - go there for dinner POST HASTE!

2) if you live elsewhere - the link above has the WHOLE RECIPE!

Special Thanks: Hong Thaimee, Linnea Covington & Rachel Walensky

A TRIP TO CHINATOWN Chinatown in New York is the largest of any...

visionwithaction — Fri, 22 Jun 2012 16:29:00 -0400

from bitemekitchen.com

A TRIP TO CHINATOWN

Chinatown in New York is the largest of any city in the country and has the highest concentration of Chinese people in the Western Hemisphere. It’s no wonder there are so many incredible Chinese restaurants to choose from. Remember my previous post about needing to visit the Chinatown food scene? Probably not- who am I kidding? Anyhow, here it is and today, I had the chance to go down and taste the best noodles and dumplings I have ever had

NOODLES

Xi’an Famous Foods

CHINATOWN- 67 Bayard Street New York, NY

After navigating through the maze of Chinatown from Franklin St., I arrived, sweating and hungry, at 67 Bayard St., the site of Xi’an Famous Foods. A crowd of locals and lunch-breaker’s congregated around the small counter in the front, ordering from the completely deserved, famous menu.

The main draw to this tiny Chinatown storefront are the hand pulled noodles made fresh everyday from just water, salt and flour. The boiled to perfection noodles are velvety smooth and when mixed with the succulent pork, lamb, ox-tail, and other ingredients like homemade chili oil, and the secret soy based “house” sauce, they become one of the best and most addictive things you will ever taste. I had the stewed pork hand-ripped noodles and requested they be made a bit spicy- absolutely incredible. On the side, I sampled their equally famous spicy cumin lamb burger. The lamb is sautéed with jalapenos, onions, and scallions, and seasoned liberally with cumin, then stuffed into a hard, crispy-warm bun. This combination of flavors almost feels Middle Eastern inspired, and it is, due to Western China’s large population of Muslims. A unique flavor that’s a must try.

Thanks to attention from Andrew Zimmern, and several other notable food authorities Xi’an has enjoyed a ton of success. Do yourself a favor and go for the noodles and a lamb burger- all you’ll need is 9 bucks cash and you won’t even come close to finishing everything.

“SOUP” DUMPLINGS

Joe’s Shanghai

CHINATOWN- 9 Pell Street New York, NY

Next stop: Dumplings. A ridiculous move when I consider how much food I just ate at Xi’an. But right around the corner on Pell St. is the dumpling institution in NYC and I couldn’t resist. “Soup Dumplings” are the choice here- filled with crab, pork, and soup broth (in solid state) that then liquefies when each dumpling is steamed to perfection. We grabbed these to go, but every party in the crowded place had a bamboo steamer full of them in the center of their table. Although messy and hot, the flavor was incredible and has changed my view on dumplings!

Next time I am down in the LES, I plan to sample more of the famous authentic Chinese food in the streets of Chinatown.

The Goodwin WEST VILLAGE- 430 Hudson St New York, NY Everyday,...

visionwithaction — Thu, 21 Jun 2012 16:51:00 -0400

The Goodwin

WEST VILLAGE- 430 Hudson St New York, NY

Everyday, with a gym bag on my back, I schlep down Hudson St. to get to my office. The walk from Christopher to W. Houston is always my favorite stretch of the daily commute; between the excited little kids filing into St. Luke’s school, the constant set preparations for the filming of a new movie or the occasional celebrity sighting, there always seems to be something interesting going on.

Lately, my sights have been set on the ground floor transformation of a beautiful brownstone between Morton and Leroy streets into what is now The Goodwin: West Village Wine Bar and Café. The doors swung open on June 1^stand foodie inclinations aside, I was compelled to patronize due to my witnessing its transformation twice a day, everyday, for the past six months. So this past Wednesday, I found the perfect opportunity to drop in for lunch.

The layout of the restaurant is great- there are a few tables in the front, a long bar with about 20 seats in the middle as the space narrows, and in the back is a main dining room (seats about 40) where floor to ceiling windows afford lots of natural light and a nice view of a garden. The décor has that predictable, omnipresent, “industrial vintage” feel. Thick wood beams with a hand-hewn look line the ceiling, a large carriage wheel sits on the wall by the bar, and plumbers-pipe light fixtures and accents are everywhere. You may as well be in the middle of a catalogue shoot for Restoration Hardware.

Their “preview” menu consisted of bar snacks, salads, soups, sandwiches, and small plates- all seemed to be American inspired with the requisite high prices characteristic of Gastropubs. The wine and beer list had some nice selections, but was fairly limited; one would expect this to grow should they intend to live up to the “Wine Bar” in their title.

After I was seated in the back room, I had to wait 10 minutes until a fumbling waiter came over and stuttered over the words: “What do you want?” Not the best first impression for a new place. Nonetheless, I ordered “The Rich Boy” which is Goodwin’s play on the traditional Po’ Boys of the bayou; tempura mussels, clams, oysters, and chorizo, with spicy pork gravy and pickled onions on a pretzel hero served with herb fries. At $17 I expected the best damn po’ boy north of the Mason Dixon, but I was let down. The tempura’d seafood should have been crisp and crunchy, but it didn’t even have a chance due to the amount of pork gravy it was swimming in. And the Pork Gravy- was this made from a can of whiz from Gino’s Cheese steaks? It certainly tasted that way- much too much cheese taste. The only thing that could have thrown a lifeline to the dish was the fries, but they also disappointed. Dry and over seasoned, they were begging for ketchup (which I asked for, then waited 10 minutes to receive).

Overall- my dish and the service were lackluster. Despite the fact that I only had one menu item, and despite being sympathetic to the fact that it takes a couple of months for a new restaurant to get the kinks out, I’m not optimistic about this place. Go there once the full menu comes out and they get their act together, I may do the same. For now, I’ll just be observing on my walk to work each day.

An interesting find here- the graphic designer elaborates on his inspiration for the logo, typeface, and seal at the restaurant. I wish some more of the rich history of Goodwin & Co. Farm was incorporated into the interior design and menu items.

Enoteca Maria STATEN ISLAND- 27 Hyatt Street, Staten Island,...

visionwithaction — Wed, 20 Jun 2012 00:01:00 -0400

My Brother and Father with Adelena

Vino

Pigs Feet

Stuffed Peppers

Rabbit

Enoteca Maria

STATEN ISLAND- 27 Hyatt Street, Staten Island, NY

There is something special about food and its ability to transport you to a different place or time. I think some of the best food experiences do that in one way or another. That is certainly the goal of Jody “Joe” Scaravella, owner of Enoteca Maria (referenced in my earlier post). He employs a different “Nonna” each night to cook the authentic food from their Italian hometown. With this approach, he hopes to create a place that makes you feel as if you are sitting at a table in the Italian countryside or in your own grandmother’s kitchen, when really, you’re in Staten Island.

When I shared the news of this place with my family, they all wanted to go. So this past Saturday, in celebration of Fathers day, we took a beautiful ferry ride from the southern tip of Manhattan out to the island. When we arrived, it was just a 5-10 minute walk past the historic Staten Island Supreme Court House and up the steep hill that is Hyatt St.

The space itself is very small and unassuming. Exposed brick and the butcher-block table in the front give it a rustic feel, but white subway tile, high tech ceiling fans, and occasional rock music contradict. The galley kitchen in the back has a half wall of clear glass that allows you to actually see the Italian grandmother at work, bringing the whole restaurant concept to life. Joe hangs out in the front of the house, greeting parties and acting as the house sommelier and barista.

Our cook for the evening was Adelena from Casola, Napoli. Here is a short bio of Adelena from the restaurant website:

Adelena Masana was born and raised in Naples, in the Campania region of Italy. She learned to cook from both of her grandmothers and her mother. She remembers the rustic Neapolitan cuisine of her childhood fondly.

She came to America in 1990 and took up residence in Brooklyn. Her favorite recipe is Tagliatelle alla Mantavana, but she loves everything about preparing a full-course traditional dinner with pasta, salads, meat and dessert. Of her six children, it is one of her sons who carries on the tradition of cooking back home in Naples.

To start we ordered a bottle of the Casa Boschino; a medium bodied Tuscan red that was easy to drink and held up well with some of the heavier Neopolitan dishes of Nonna Adelina. Later in the meal, we ordered a second bottle.

For appetizers, we had:

Vongole Oregenate: Baked Clams

The “stuffing” was tasty- nicely seasoned and with a liberal dose of Parmagianno, which I loved. They were a bit small though- I believe they were littlenecks and I was expecting quahogs.

Zampe di Porcellino: Braised pigs feet in red sauce with cannellini beans.

I had never had these before (for obvious reasons), but was very happy they had them on the menu as it evoked childhood memories for my father. The pigs feet themselves were salty and delicious and the cannellini beans and traditional red sauce were even better. The pile of Focaccia that our attentive server continually delivered was great for getting every last drop of sauce off the serving plate.

Peperoni Ripieni: Red peppers stuffed with rice, peas, onions, raisins, pine nuts and ground beef

This was my favorite dish of the whole night. The filling exploded with flavor and the peppers melted in your mouth.

The “Secondi” menu items were true to Adelena’s background in cooking. Italian American food is nowhere to be found on this menu, so if you are looking for Veal Parmagianno, take your business elsewhere. On this menu you’ll find several fish entrees, cappuzelle (half of a sheeps head, stuffed and baked), tripe, and other rustic preparations.

I had:

Coniglio con Ciliegino: Tender pieces of rabbit cooked with cherry tomatoes and pancetta in white wine

Simple and Delicious. Rabbit can be tough and have a “gamey” taste sometimes, but this execution was flawless. Tomato, Garlic, White Wine, and Pancetta flavors oozed out of the tender, juicy rabbit.

Others had:

Vitello al Limone: Veal dipped in flour with capper and sautéed in a lemon and white wine sauce.

Tender, flavorful.

Polpette Piccanti: Meatballs made of pork and spicy Italian sausage, flavored with raisins and curry powder, wrapped in prosciutto then baked

Heavenly. Upon special request the meatballs were accompanied by a side of penne with a traditional tomato sauce.

Branzino al Cartoccio: Whole Mediterranean sea bass baked in foil with a lemon-herb sauce.

Classic branzino preparation, fresh fish and cooked perfectly

To finish the meal we had cappuccinos and a plate of their homemade Italian cookies- authentic as could be. Had there been Panettone and a bowl of uncracked nuts present, I could have been sitting at my own Nanni’s table. Eating Italian cookies after I had already had too much to eat- that was a familiar feeling.

Overall, we had a sublime experience at Enoteca Maria. Joe and his staff do a great job of making you feel right at home. The food was delicious and authentic- a nice change of pace from your typical “red sauce” joint. Best of all, the entire experience motivated a lot of conversation and reflection about our own Italian family making it a very special place for Father’s day. I would not hesitate to go back and I would highly recommend it to others. Bring Cash and expect to leave satiated!

Before we left, Nonna Adelina was kind enough to come out and take a picture with my dad and brother…take a look!

The Spotted Pig WEST VILLAGE- 314 West 11th St. New York, NY I...

visionwithaction — Fri, 15 Jun 2012 17:46:00 -0400

The Spotted Pig

WEST VILLAGE- 314 West 11^th St. New York, NY

I am not an expert on the New York City restaurant landscape, nor do I claim to be.

There are many restaurants and several types of cuisine I have yet to experience. Although I enjoy discovering lesser-known places, being in the position I am in, I know that there are a few restaurant experiences I simply need to have. The Spotted Pig falls into that category. So last night, I went with a friend to enjoy some food and conversation.

Walking over to the restaurant from Hudson Street had us lost in the beauty of New York City’s West Village. Historic townhouses and ivy-covered brick buildings lined the narrow streets that led us to the corner of West 11^th and Greenwich. As we approached the restaurant we noticed the silver “spotted pig” hanging from above the door, surrounded by plants, bushes and flowers of all-types.

Expecting a long wait (the no-reservation policy makes TSP infamous for this), we had our name in early but were pleasantly surprised to be seated within 30 minutes. On our way to second floor dining room, we marveled at the décor for this supposed Michelin Star restaurant. Thousands of pig figurines of varying sizes lined the rail tops and window sills, pictures of rugged country sides and farm animals scattered the walls, and other brusque looking flea market items were strewn about the whole place. Right down to the dirty t-shirt and unshaven appearance of our server, there was an unbridled “hick” about The Spotted Pig that was fun and interesting. Needless to say, pretentious “fine dining” New Yorkers need not apply.

First, we got into the drink menu which was dominated by heavy ales, stouts and IPA’s; unless you are a cicerone, you probably wouldn’t recognize the names of half of them. The small wine and cocktail selection made it such that you could hear April Bloomfield in your ear saying: “C’mon, you are at an English inspired gastropub, get a goddam beer!” We listened and I went with Samuel Smith’s Organic Ale- it was delicious.

The food menu had three main sections: Bar Snacks, Plates, and Entrées. For a snack, we had the Chicken Liver toast. A thick spread on rustic country toast drizzled with olive oil was a great way to start the meal with tons of flavor.

Next, we had the Prosciutto & Ricotta Tart with Marjoram. I enjoyed this dish for the fresh prosciutto and the flaky puff pastry. Overall, it was not incredibly impressive.

For the main course, we split the famed Chargrilled Burger with Roquefort & Shoestrings. This was not your standard 80-20 ground beef as the meat had me feeling like I was eating a fine steak. It was complemented by an interesting (albeit large) bun. The sheep’s milk Roquefort was a nice addition- it definitely added a unique salty element to the burger. The real star of this dish though was the shoestring fries smothered in garlic and rosemary. After I was full, I kept eating them.

Overall, The Spotted Pig was a great restaurant experience. The food was tasty, but I cannot agree with most that they serve one of the best burgers in New York City; I just did not feel that way. Come here for the charm of the West Village, good food, and to learn how great restaurants don’t need to follow a rigid formula for success anymore.

THE FOOD MOVEMENT- WAKE UP AMERICA I’ve attended my fair share...

visionwithaction — Wed, 13 Jun 2012 18:45:00 -0400

THE FOOD MOVEMENT- WAKE UP AMERICA

I’ve attended my fair share of greenmarkets (in Brooklyn mostly) and I always enjoy observing and tasting the products that come from small local start-ups. I always ask these small business owners questions like: how they got started, why they decided to go for it, if this is the only thing they do, where they get their ingredients etc. The answers always vary- some say that “this is just a side thing on the weekends” and others have substantial personal and financial investments at stake. Some are cooking, baking, or pickling (Ricks Picks is one of my favorites) out of their apartments or homes, others are stealing a bit of kitchen space from friends in the restaurant industry.

One thing I have not been able to figure out is what types of resources are available to help folks that are trying to make it in the food world. So last week, my entrepreneurial fascination led me to kickstarter.com. After perusing the site for a bit, I stumbled upon the “Forage Kitchen” page and it drew me in. (watch the video now if you haven’t)

I watched the video, watched it again, and I began to think a lot about this concept. Not only does it give small business owners a space to work, but it provides an opportunity to meet others that are trying to run a successful start-up food business. And all or most are supporting, what I have come to realize is an incredibly important social mission, THE FOOD MOVEMENT.

Out of this came a lot of reading on my behalf on what the food movement actually is. I realized it is comprised of several issues, as noted by The Food Movement Rising by Michael Pollan

The threads that have the most public attention, and that stood out most to me are:

Environmental: the food system consumes more fossil fuel energy than we can count on in the future (about a fifth of the total American use of such energy). It will be difficult if not impossible to address the issue of climate change without reforming the food system.

Health: The American diet is completely out of control. It is made up of highly processed food laced with added fats and sugars and is responsible for the epidemic of chronic diseases (Heart disease, stroke, type 2 diabetes, and at least a third of all cancers). Tactics that allow for the unnatural, accelerated growth of livestock and agricultural products have a big impact on this issue.

The overarching fact is, that in America, there is a dwindling interest in where our food comes from, how it is produced, and how that affects us as humans. Americans want it fast and we want it cheap. According to Pollan:

Americans spend a smaller percentage of their income on food than any people in history—slightly less than 10 percent—and a smaller amount of their time preparing it: a mere thirty-one minutes a day on average.

The articles, books, and case studies on this subject are infinite, so I won’t go on any longer. The point is, ever since this short investigation, I have been making a more conscious assessment of my food choices. And I have even more of an appreciation for small local businesses (like those Forage Kitchen would support) that are using local, organic ingredients instead ingredients that are products of large scale production techniques that are bad for our health and the environment

I plan to try to learn more about the food movement in America and try to find ways to support it. I hope this post makes everyone think twice!

BIG APPLE BBQ Madison Square Park, New York, NY This past...

visionwithaction — Sun, 10 Jun 2012 18:36:00 -0400

BIG APPLE BBQ

Madison Square Park, New York, NY

This past Saturday, I ventured over to Big Apple BBQ with some friends. Sunshine and clouds of barbeque smoke engulfed Madison Square Park, as thousands walked around tasting some of the best smoked and grilled meats our country has to offer. Although crowded, we had a great time and tasted some delicious food.

One of my favorite images of the day was of Dinosaur BBQ’s smoking station. Check out all of that pork shoulder.

Looking forward to going back next year. Danny Meyer: thanks for another awesome food experience!

Alta ‪WEST VILLAGE- 64 West 10th Street, New York, NY Tapas has...

visionwithaction — Sun, 03 Jun 2012 21:40:00 -0400

Alta

‪WEST VILLAGE- 64 West 10th Street, New York, NY

Tapas has become one of my favorite ways to enjoy a meal. Aside from an expensive tasting menu, there are few other ways to try several dishes in one sitting. Although most of my experience is with traditional Spanish tapas (a few NYC joints I would recommend: Mercat- Noho, Las Ramblas- West Village) Harrison Mosher’s Alta is something entirely different.

Before I get into the food, let me first say that this is one of the most interesting and intimate restaurant spaces I have ever been in. A great date spot for sure. Set slightly below West 10^th St. near the corner of 6^thAve, it appears to be a village townhouse doubling as a restaurant. Walking in you’ll find a long narrow corridor that acts as a bar space where they serve wine and cocktails off of a seemingly infinite list. As you enter the dining area, there are a few tables in a front room (call it the foyer) and as you ascend two small steps you notice a large backroom with a massive medieval looking chandelier hovering over it. Two more flights of stairs bring you up to an open kitchen area, and around the corner is a terrace situated around the chandelier, spanning the perimeter of the main dining room downstairs. My girlfriend and I were seated there; a great setting for a delicious meal.

After our journey through the place was over and we sat down, we finally felt like we were at a restaurant. Then, our first glance of the food menu made us wonder what type of restaurant we were at. Spanish? Mediterranean? Italian? French? It was all of the above. The “menu of little plates” had representatives from various cuisines- making the Tapas experience even more varied and interesting.

We started with red Sangria which claims to have top secret ingredients. Although it was tasty, it was not my type- I like more of a red wine taste with large chunks of fruit and this seemed to be more like a mixed cocktail.

Then, in this order, we had:

Pulled Pork Empanadas with a sweet & spicey cilantro dipping sauce: nothing special
Agave Glazed Chicken Wings with a chile spice blend, frisee & celery with Valdeon dressing: absolutely amazing, I think I pissed my girlfriend off because I ate more than her
P.E.I. Mussels with harissa lobster broth, preserved lemon, cilantro: incredible mussels served in a giant pot- after you clear em’ all out, there is an spicy tomato based broth at the bottom. Using your bread as a sponge, you get as much of that as you can.
Grilled Shrimp & Chorizo Skewer with avocado cream, warm garlic & sherry vinaigrette: delicious and inventive, we loved this one
Lamb Meatballs with a spiced red pepper sauce, egg yolk: this was my favorite small plate of the night

Overall, this was a great place and one worth visiting. Although I was not too impressed with the Sangria, and the dishes were a bit pricey for the portion size (average about 12-13 bucks per dish), the menu is incredibly creative and varied, making for a great dining experience. Great service and a unique atmosphere makes this a great spot for a date or a casual night out with friends. I look forward to going back.

To date, THE BEST Hero I have eaten in New York City Parisi...

visionwithaction — Thu, 24 May 2012 17:37:00 -0400

To date, THE BEST Hero I have eaten in New York City

Parisi Bakery

LITTLE ITALY- 198 Mott St. New York, NY 10012

How is this for a first post back? My visit to Parisi Bakery in Little Italy went down a few weeks ago, and I have been dying to write about it since. Here it goes…

At this point, it is no secret that I love sandwiches. When quality ingredients come together on freshly baked bread, there is nothing that I enjoy more. These days there is all kinds of sandwich artistry going on out there, but if you want to have a tried and true Italian Hero, the best place I have encountered so far is Parisi Bakery in Little Italy. They have been doing this for over 100 years and there is no end in sight.

When you arrive, you will find freshly baked loaves of bread in the window, a line out the door, and a woman and a couple of gruffy-looking men behind the counter working feverishly to fill the seemingly never-ending orders that are coming in over the phone and from the noticeably excited and eager patrons. Also inside the tiny storefront, on the wall (partially blocked by a beverage refrigerator) sits an old, dirty, pepsi-branded sandwich board that looks like it hasn’t been touched by a Parisi employee since 1989. Normally that would be bothersome, but it did not seem to matter to anyone that was trying to decide what to order.

My decision was easy, I was going to have the “Dennis”. An easy decision for two reasons: first, it was the only sandwich on the board (that I could see) that was actually named after a person, and second, I had heard about this thing before. A Dennis consists of: chicken cutlet with fresh mozzarella, prosciutto, roma tomatoes, balsamic vinegar and pesto. Thank you Dennis, thank you…

The Dennis, like all of the other sandwiches at Parisi come on freshly baked Italian bread. The chicken cutlets are pounded paper thin, fried to a perfect crisp, and layered one on top of another, on top of another, on top of another, on top of another, and so on. Add to those some thin slices of high quality prosciutto, homemade mozz, and fresh tomatoes and you have something that just makes sense. And, if you couldn’t tell from the hero shot above (pun intended) it is monstrous.

Want one? All you need is 9 bucks cash, a serious appetite, and an appreciation for fine works of art. Please Please PLEASE visit 198 Mott St. one afternoon so you can share this feeling of excitement- I look forward to hearing about it.

Healthy. Eating. Two words that are sometimes difficult for me to include in the same thought.

visionwithaction — Thu, 24 May 2012 16:46:00 -0400

I am a little upset that it has been almost two weeks since I have made a post. My appreciation for food has temporarily been diminished over these past couple of weeks due to the fact that I have barely had time to eat any, and that when I have, its been with a minimalist and health conscious mind-set.

Rice Cakes, hard-boiled egg whites, plain ole’ grilled chicken, plain ole’ fish, plain ole’ oatmeal, plain ole’ greek yogurt, arugula salads with (a little bit of) EVO and Vinegar, lots of fruits, almonds, little-to-no bread (!!!!!!!) and lots of water.

AND…….10 pounds gone.

I havent been in this kind of shape in about two years and it really feels incredible. Unfortunately, this has been at the expense of my ability to report on new gastronomic experiences…but should it have?

One of my weaknesses (and sometimes strengths) is I have a tendency to be an all or nothing type of guy. I am always challenging myself to maintain balance. In this case, I think I can balance some of that strict healthy eating with an occasional treat worth reporting about. And who am I kidding, healthy food experiences are worth reporting about too!

So with that, I am back. Look out for some more posts in the coming weeks.

3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an...

visionwithaction — Thu, 10 May 2012 12:22:03 -0400

3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras and almost a terabyte of footage… all to turn 3 ambitious linear concepts based on movement, learning and FOOD ….into 3 beautiful and compelling short films…..

I want to make a sequel, anyone willing to bankroll me?