La Creperie

La Creperie
2608 Broadway - Map
Between West 98th and West 99th Streets
New York, NY
(212) 865-7334
French Creperie, OU Kosher

One thing I've found about the Upper West Side, is that it lacks Kosher breakfast-type cafes like their non-kosher counterparts (which, apparently, seem to flourish especially so on Broadway's wide sidewalks). While La Creperie isn't exactly a cafe, this small French Creperie comes very close.

Since I was with friends who required a Kosher restaurant, and we were looking for some kind of breakfast/brunchy food, this was the only thing we could think of. The place isn't large, but it had a friendly and inviting store-front, despite the somewhat drab awning. I was a little surprised that they didn't have any outdoor seating out on the sidewalk, but they may not have any control over that. At first impression, I thought the place was cute, but that was quickly amended when I took a better look around, after being seated by the very friendly, and professional wait-staff.

The place had one wall with exposed brick, decorated with hanging copper pots and pans. I found this to be an interesting choice of decoration, but it felt like there was still something missing. It definitely matched the copper-colored vents hanging over the crepe-stand decorated with a variety fresh fruit, which added to the sense of homey-ness - grapes, apples, bananas, pineapple. The wall behind the cooking and coffee stand was decorated with blue and white porcelain tea pots, cups, and jars - which almost seemed to clash with the adjacent exposed-brick wall. The rest of the restaurant had stark white walls, with one wall decorated with a large wooden frame filled with a collage of various French country-side scenes. The wall also had a wooden veneer that seemed to lack a richness in color, instead of a richer mahogany, it was of a blonder variety - which also matched the tables and chairs. While somewhat cliched, but warmly welcomed was the light sounds of French music playing in the background. I would have almost been disappointed if they didn't play any.

The menu had a nice selection of various crepes - both savory and sweet, except the sweet crepes were categorized as Dessert, and were placed on the back of the menu. I chose their Swiss cheese and mushroom, and asked them to add spinach to the crepe. My accompanying friends both ordered the Swiss cheese and creamed spinach crepe. We also ordered 2 regular coffees, and one iced-mocha (which judging by the sounds of it, was very good, but I cannot give you a first-hand description). The coffee was good, and they were out of skim milk since apparently their entire stock "went bad," so we had to resort to whole milk - could have been worse.

The crepes were served with a side of some mesclun greens and grape-tomatoes cut in half dressed lightly with a vinegar-based dressing. I found that the crepes were bland, completely lacking in their own flavor and didn't really have that "crepe aroma" often-times experienced upon being served freshly made crepes. I also was disappointed in that the crepe was too thin, and upon constructing the plate, wasn't folded enough to really allow you to taste the texture of the crepe at all. The filling was ok. I felt that it may have been overdone, and there was much more spinach than mushroom in it. The cheese was also overly used, as everything was oozing out in a way that made it difficult to control and eat. It did, however, hit the spot, and I'm willing to give this place another shot.

The three of us also decided that we'd split a dessert crepe - which upon much deliberation, we decided on fresh strawberries with whipped cream, since we discovered that our initial choice of peaches and whipped cream was canned peaches, and we wanted fresh fruit. I was much more satisfied with the sweet crepe than I was with the savory one. This was served with a healthy dollop of freshly prepared whipped cream (none of this out-of-a-can business), and liberal use of what tasted like freshly prepared strawberry sauce. So far, their points are running on their sweet crepes. One of our party had mentioned that the ricotta and strawberry crepe that she had previously tried was somewhat dry, which I find to be difficult to achieve since ricotta tends to retain a lot of liquid to begin with, and the strawberry also releases some of its juices when you apply heat.

As I understand it, this place is still relatively new, only in operation for about a year. Its value lies in it being Kosher, and it being a decent restaurant. The decor needs to be improved upon. I feel that since the French favor the richer and bolder colors and textures, they should build on that. Go with the exposed brick theme, and try to match that up. I still hope to try their Crepe Suzette - a personal favorite of mine, and I hope that some of their other savory options are better. If you're looking for Kosher, and something a little out of the ordinary, this is a nice place to go.

Total Wine Bar

Total Wine Bar
74 5th Avenue - Map
Corner of St. Mark's Place
Brooklyn, NY
(718) 783-5166
Wine Bar

To salvage what was left from an almost mediocre dinner at Al Di Lá, my friend and I decided to go to Total Wine Bar. Having patronized this establishment only once before, I was all too eager to go, fondly remembering our last excursion to this hidden Park Slope gem.

By no means large, this modest and homey wine bar is particularly inviting. As soon as you walk in, you see a bar situated at the far end of the room, centered against the wall, with a back, swinging door into their kitchen. Along the right-side wall is a long couch that comes to an "L" shape against the front window, with cube tables for patrons to sit at. Each cubed table is decorated with a lit votive candle, and the room is kept at an intimate level of brightness.

My friend an I immediately made our way to sit at the bar, and asked for their red-wine list. Their selection, while not long, was nicely varied, and I found it hard to make a decision. I decided to first have a glass of their South African Red, heralding a smoky and intense description, I felt that to compensate for the crap I drank at Al Di Lá, I needed something intense. I was not disappointed. As soon as I took a whiff of the musky smokiness, I was immediately transported to my visit in Stellenbosch, South Africa's prominent wine country. I was not mistaken in my assessment, as the wine was indeed from Stellenbosch (well, it COULD have been from Paarl!). I was surprised to hear that it was a blend of 26% Pinotage and 74% Merlot. The Pinotage, being the minority percentage, did an excellent job of permeating throughout the wine, and the almost harshly intense smokiness really helped to buffet the floral and fruitiness of the locally grown Merlot grapes. I tried my friend's Organic Pinot Noir, a considerably lighter wine compared to what I was drinking, and I was overwhelmed by the distinct flavor of papaya! It was such a pleasant surprise, refreshing even! That I almost ordered a glass. Beth, the woman who was serving us the wine, suggested I try something else before I order that Organic Pinot Noir.

She poured me taste of the thin, red liquid, and allowed me to experience it. I immediately swished it around in the wine glass, and took a strong and deep breath in. My eyes widened and I was particularly amused at the strong aroma of Lychee! YES LYCHEE! I couldn't wait to get a taste! I took a moutful in, swished it around, and sucked in some air, and the Lychee flavor simply refused to be ignored. I swallowed, and then, an evervescent whisper of strawberry tickled my senses. Needless to say, I ordered a glass. This particlar wine was the Dom. Curot, Sancerre 2003 (a French Pinot Noir).

To accompany the cheese, I had ordered a slice of their Fourgerous, a french cow's milk cheese, essentially a Brie, with distinct grassy flavors, and served with a fern frond. It was creamy, rich in texture, yet light in taste, with an almost dry tannic quality that I would normally associate with wine. The rind wasn't overwhelmingly thick or coarse (which in my opinion is truly a mark of a good cheese), and I couldn't get enough of it.

I've found, that as the evening progressed, the Pinot I was drinking had settled, and evolved into a completely different wine. While the Lychee remained as a subtle undertone, the strawberry, and other distinguishable berry flavors grew in strength, and took over the flavor of the wine. I was not disappointed, and rather invited the evolution of the wine.

What also made this particular experience notable was the crowd. It was friendly, and local. The owner Adam (? I think that was his name...sorry...I was drinking), and Beth were SO friendly, and were striking up conversations with EVERYONE! I simply loved it! Am I going back? ABSOLUTELY! Would I recommend this to anyone? I think the answer is self-evident!

Al Di Lá

Al Di Lá
247 5th Avenue - Map
Corner of Carroll Street
Brooklyn, NY
(718) 636-8888
Italian Venetian (Northern Italy)

Don't let the Italian cuisine fool you - you won't see tomato sauces and lasagnas here! This restaurant is Northern Italian cuisine. After having read impressive reviews, and having heard only praise about this restaurant, I've finally had an opportunity to go. And there enlies the problem. Too much hype, leads to a potentially disastrous restaurant experience, and unfortunately, this one was not a good one.

While I wouldn't call it a disastrous evening, it was just plain whatever. Let's start at the beginning. Upon entering the rather small restaurant, I had to pass a pair of dark navy, velvet drapes (which was wierd considering we're in the height of summer). My friend and I only waited a few minutes before the hostess attended to us and escorted us to the table. The decor was very strange, the walls were bedecked with a seemingly antiquated, floral wall paper with a cream background. The ceilings were certainly not high enough to accomodate the low-hanging, frosted glass chandelier, which were surounded by exposed oven vents - not a touch I preferred. The walls were adorned with various pieces of artwork and photography, that neither contributed nor removed from the total ambiance - which in my book is really not a good thing. An overall feeling of a blase attitude regarding the decor was distinctly felt.

My friend an I ordered their ricotta, sage, and swisschard gnocchi. While the texture and color were interesting, the taste lacked a boldness that I've come to expect of anything with sage. The swisschard, along with the ricotta created a somewhat bland flavor, and only mildly reminiscent of sage. The accompanying butter sauce was negligible in both flavor and quantity with which to coat the gnocchi. I expected more....umph....it was just...ok.

I had ordered their braised rabbit dish, which was accompanied with a polenta and olives. This being the first time I've ever consumed rabbit, I was hoping for a new and interesting experience. I was sadly mistaken. Being that this is the only frame of reference I have for rabbit - it is just some glorified chicken dish. I am willing to concede that there may be a redeeming rabbit dish out there somewhere, so I will not completely remove it from my list of foods to try again, but right now, it's not favorable. Again, I expected something more interesting or exotic, and to just taste "chicken" in both texture and taste, I was somewhat disappointed. I feel that it just wasn't prepared in the ideal way...I don't know, being that I have no experience with rabbit before this, but I've heard that southern fried rabbit is quite tasty, so I can only assume that this was not the way to go.

My friend ordered thier hangar steak dish, and he too was unimpressed. Being an amateur steak connoisseur, he felt the cut of meat was just an inappropriate choice for the kind of restuarant Al Di Lá purports to be. He said that while the accompanying sauce was very delicious, the cut of meat simply did not do the rest of the dish justice. He said it was somewhat "stringy" and would have preferred a NY Strip, or Rib Eye. I can't say I disagree.

Probably the greatest disappointment was the wine that the waiter recommended I have with the rabbit dish. He suggested I order the Masseo, an Umbrian blended wine, of Cabernet Sauvignon, Merlot, and Sangiovese (2003 from Podore Vaglie). The wine started out full-bodied and syrupy, neither distinctly cab or merlot. It had a nice sweet floral nose and flavor, which was quickly accompanied with a mild dryness. However, as the evening progressed, and I allowed the wine to incorporate some oxygen, it failed to hold up. The wine simply lost its robustness, and fell flat immediately at every sip. I couldn't finish the glass - which I almost NEVER do. I found this to be particularly disappointing as I had a lot of faith in Italian wines. This by no means has sullied Italian wines for me at all, but they do get one demerit point for this particular blend. Shame, really.

While this review is far from a glowing one, I still would rate this as a 6/7 on a scale of 1 to 10 with a 10 being Blue Ribbon (review to come). Mind you, this scale is strictly for Brooklyn restuarants, as I feel it's a little unfair to compare Brooklyn restaurants with those in the city that cater to a very different crowd (especially a Park Slope restaurant). I feel that for a restaurant that proclaims itself to be one of the only Venetian (not just Northern Italian) restaurants in New York City, it lacked the umph and gusto I would expect of such a rarity. Frankly, the cuisine resembled a local ethnic restuarant that caters to the locals of similar ethnic background, than a novelty restaurant.

I have nothing to complain, really, of the service. While the wait staff weren't particularly attentive, once we were seated, it did not take long for the waiter to approach us and orate the day's specials, and he did try to answer any questions he could. I don't want to make any excuses, but the restaurant was pretty full (considering it was a late Monday evening - 9:30pm) and the wait was not long at all, but it did lack a certain level of personability.

Unfortunately, this restaurant was nondescript at best, just plain...eh. I hear that Al Di Lá Wine Bar around the corner is supposed to be a smidgen better, with a much better wine selection, and the same food menu. Maybe one day I'll go, but for now, I'll keep to something that's been known to be a little better.

Caravan of Dreams

Caravan of Dreams (Menu)
405 East 6th Street - Map
Between 1st Avenue and Avenue A
(212) 254-1613
Latin-influenced Vegan/Macrobiotic, Kosher

Probably one of New York City's best vegan restaurants, Caravan of Dreams should be on anyone's list of restaurants to try. Even non-vegan, meat-lovers would find something redeeming about the delicious dishes this restaurant has to offer!

Among their list of virtues, Caravan sports a teudat hechsher - this little certificate proclaiming it to be certifiably kosher by the standards of Orthodox Judaism. So, all those of you who keep strict kosher dietary guidelines can patron this lively and friendly establishment.

Being a repeat customer, it's almost become a staple to order their Un-chicken Nachos - grilled pieces of seitan - a tofu/textured vegetable protein - (which has an uncanny resemblance to shawarma) strewn in with creamy, fresh guacamole, tofu sour cream (which you could swear tastes just like the real thing), beans, salsa, the works! Accompanied, we almost always order a carafe of their sangria - a deliciously sweet blend of their organic red wine infused with fruit juices as well as fresh fruit.

While I personally don't subscribe to the "live" or "raw" vegan diet, their live menu is particularly extensive, and others have sung its praise countless times. I usually order something from their vast entree menu, which is always accompanied by a starter salad - fresh mixed greens with beet and carrot shavings, tomatoes, cucumbers and sunflower sprouts, mixed with an interesting lemon-tamari-ginger dressing.

Of the countless times I have been here, I have sampled most of their entrees, but the ones specifically worth mentioning are: the Caravan Burrito, the Vegetable Medley, the Caravan Feast, the Macrobiotic Platter, and the Santa Maria Stir-fry. While I don't think you can go wrong with any of their entrees (except maybe something from their live menu - just kidding!), the aforementioned were particularly delicious.

Personally, a meat lover, one of the things I always tell people about this restaurant is that you leave satiated like you just ate meat - and for those kosher people out there - the best part is you can now have ice cream for dessert (just not at Caravan - but there is a Tasti D Lite on Second Avenue!!).

I highly recommend going to this place for dinner with some friends/family as the environment is highly accomodating, the waiters are happy, lively, and friendly, and are always willing to make suggestions or recommendations when asked. Reservations never hurt if you're a party large enough (like 6 or more). Their brunch menu is also quite a steal!

Tavern on the Green

Tavern on the Green
West 67th Street and Central Park West - Map
(212) 873-3200
American/Eclectic

Tavern on the Green - one of New York's oldest restaurants, and is touted to be the largest grossing restaurant in the world. I don't know if it is or not, but I can certainly understand why. Tavern, almost synonymous with New York dining (like the Plaza Hotel is synonymous with New York hotels...) left a lot to be desired. For the reputation it carries, I feel it fell significantly short of the mark.

As a native New Yorker, I have had the pleasure of patronizing a whole slew of restaurants, and I don't consider myself to be a professional food critic at all. In fact, just last nite I was watching an episode of The Iron Chef on the Food Network, and I was listening to the judges' review of the dishes served them by the 2 rivaling chefs. Since they have such an extensive background in food, they were equipped to give real professional critiques and praise. But since I'm NOT of those (but one day I will be), I feel I can give more of a "real person" perspective on things.

So, here's my take on Tavern on the Green. The wait staff and hostesses were extremely efficient, polite, and courteous. They accomodated our party of 11 beautifully so, and had a table set up for us right near the windows overlooking their garden. The food was as expected, nothing phenomenal or over-the-top exceptional. Most ordered their mixed green salad which was served with an almond toasted crouton, topped with goat cheese, and dressed with a champagne and shallot vinaigrette. It was light, it was crunchy, and served it's purpose as an appetizer. I, however, broke away from the crowd somewhat, and ordered their seared sashimi tuna, served over a bed of sesame noodles, cucumber, and peanut sauce. The tuna was beautiful, nice and red, with a perfectly seared ring. The sesame noodles were particularly flavorful, and quite whimsical. My mother, who's birthday we were celebrating, was particularly fond of the noodles.

We had all ordered their cedar planked salmon, with the exception of one in our party who ordered their halibut. The salmon was quite filling, and was crusted with breadcrumbs, and served over beet couscous. The salmon was ok, and nothing special to note. The beet couscous was more interesting. Instead of the semolina couscous which is typically a small, almost fine poweder-like texture, they served the larger variety of couscous, which was prepared with small pieces of beet. The couscous dutifully absorbed much of the earthy and sweet beet's flavor, which also added a wonderful dark red/purple shade to the couscous. The couscous was also served with some steamed fennel, which I think didn't add anything to the dish, and in fact, was more of a distraction since it added a sour, almost tart, licorice flavor that I didn't care for in conjunction with the salmon.

To accompany dinner, I had ordered a bottle of their 2003 Domain Chandon Carneros Pinot Noir, which was grown and bottled in Napa Valley. For one who always liked Pinot Noir long before Sideways hit the silver screen, I found this bottle to be particularly delicious. It had a mysterious nose, that hinted toward more interesting things to come. It was medium-bodied, and quite smokey, which I found to be a particularly interesting pairing with the cedar-planked salmon. Others at the table agreed with me.

For dessert, we kept it light, but we did order their Dark Chocolate Cake (that came with a lit candle for my mom) as well as their Creme Brulee. The Dark Chocolate Cake wasn't nearly as rich or creamy as I expected it to be, which unfortunately means I didn't really care for it. It was just ok. The Creme Brulee was up to par, but lacked in it's display, which was really the only thing to the Dark Chocolate Cake's credit.

For anyone who wishes to visit Tavern on the Green, I wouldn't go for their cuisine. I would, however, go because it is in Central Park, and it offers beautiful views. Better luck next time Tavern...

Balthazar

Balthazar
80 Spring Street - Map
Between Crosby Street and Broadway
(212) 965-1785
French Brasserie

By restaurateur Keith McNally (also of Pastis, Pravda, Balthazar Bakery and others), this SoHo gem draws flocks of the rich and famous, and mundane as well. While Balthazar is known for their breakfasts and brunches, chefs de cuisine Riad Nasr and Lee Hanson, spare nothing on their dinner menu. While their menu is not overwhelmingly packed, each dish sounds so delicious that it makes it difficult to choose what you would like to eat more.

Having finally patronized this restaurant back in March for my 24th birthday (it was a long-standing desire to finally eat at this well-known establishment), this restaurant made it to my Top 5 list, superceding even Abigael's (which was tastefully chosen for my 21st birthday). While I try to not write reviews for restaurants I haven't been to recently, the experience was so positive, that it remains firmly etched in my mind.

Fearing a lack of reservation, I made mine a month in advance for a party of 8. I generally don't make reservations so far in advance, but I heeded their website's advice - and luckily so since when I called it in, it was apparently the last one left for that day (Sunday evening is apparently a very popular evening dining time).

We started our evening by ordering a few appetizers for the table, which consisted of their Balthazar Salad, Warm Goat Cheese and Carmelized Onion Tart, and their Saffron Risotto. Their appetizers were simply ambrosial, particularly the Balthazar Salad. It was a delicate balance of various ingredients, including but not limited to asparagus and fennel, yet what I found to give the salad that extra umph of surprise was the truffle vinaigrette. It added such a wonderful, earthy dimension to the salad, with a sweet yet earthy, and tart finish - which was just plain fun to eat, combined with the texture of the leafy lettuces, and firm asparagus.

The tarts were a whole new chapter. The musky aroma and flavor of the cheese made my mouth water and yearn for another bite - coupled with the sweetness of the carmelized onions provided for a heavenly experience. The oohs and aaahs around the table as we each sampled from it was a wonderful accompaniment to the savory flavors of the tart.

Finally, the risotto...Ahh, the risotto...All future risotto's are now forever ruined for me. This dish was so perfectly prepared - creamy, delicious, heavenly. The saffron created a beautifully golden hue to the dish, serving as a beacon for the eyes and hands. We were all drawn to it when it arrived at our table. After the round of appetizers, I couldn't wait for the entree to be served.

To accompany the entree, I had ordered their 2001 St. Joseph's Offerus, grown in their Bordeaux region, which was one of the wines recommended by the very French waiter, who wasn't standoffish at all, and was particularly accomodating to everyone's requests and questions (and substitutions). A wine like this, I have not ever experienced. It makes the others I've had almost pale in comparison. It was so complex, so robust, so full-bodied, fruity, and satisfying. It went exceptionally well with the Duck Confit that I had ordered.

This being my first real experience with duck, I am sure I did not make a mistake. It was so buttery in texture, the meat practically fell off the bone. A small part of my brain was desperately trying to get my attention - warning me that with every bite thus far, my arteries were slowly hardening - I paid it no mind. Each bite was worth it. The flavor was so unique and distinct, I find it difficult to find words to convey the awesomeness of every bite I took. Served over a bed of apple chips, the crunchy apple's went exceptionally well with the buttery duck. The chefs clearly knew what they were doing.

For dessert, I ordered (of course) the Creme Brulee. I now know how Creme Brulee should taste, and have an excellent barometer with which to compare all Creme Brulees against. Deceptively heavy looking, a proper Creme Brulee should be anything but. It should have a deliciously crusted carmelized sugar top, and a light, yet rich creamy custard. The vanilla flavor of the custard infused my mouth, accompanied by the carmelized sugar crust on top made for a wonderful contrast of textures. I've sampled some of their other desserts that others had ordered. Not disappointing in the least - sensory overload more like it. Their desserts are designed to stimulate every sense. The display is magnificent, the aroma robust, taste - exquisite, texture - superb, and the sound of people enjoying it....mmmmmm.....

To say the least - I implore everyone to go to this restaurant at least once in their life - it would not be a regrettable experience!

Roy's New York

Roy's New York
130 Washington Street - Map
Between Albany Street and Carlisle Street
(212) 266-6262
Hawaiian Fusion

Housed in the New York Marriott Financial Center in the Financial District, this little Hawaiian hide-away has some of the tastiest food in NYC. While the financial district may be somewhat difficult to navigate for people who don't frequent the neighborhood, once you find where you are, it's actually quite charming. It's clear that the neighborhood caters primarily to a fast-paced business world, with lots of after-work venues, and it does tend to become somewhat of a ghost town after certain hours. Yet Roy's New York seems to be a paradise oasis in the middle of the jungle of buildings and sky scrapers.

As soon as you walk in, the decor already helps to take off some of the stress of the day, with the light, colorful and whimsical feel. It's almost bistro-esque. The wait staff were very accomodating, and particularly attentive. I felt as if they wanted me to feel at home as soon as I walked through their doors.

We were immediately seated at one of their tables, and our gracious waiter made no fuss about trying to get to know us. We immediately felt the warmth that this establishment has clearly cultivated, and set the bar high. Never having sampled Hawaiian cuisine, I didn't really know what to expect, but my geographic knowledge and pop media kept hinting toward some of the more tropical ingredients like coconut, mango, and pineapple. I wasn't altogether wrong, but the cacophany playing on my taste buds was none like I had experienced before.

I ordered one of their fish dishes. As usual, I ordered it medium, having no point of reference with this establishment to risk medium rare. I was impressed with the level of professionalism with which the dish was set, a beautiful display in-and-of-itself. I almost didn't want to ruin it, but then the aroma slowly wafted up and stimulated the olfactory sense. I was almost drooling in anticipation. To accompany the dish, we had ordered a bottle of one of their Pinot Grigio's, assured it was an excellent accompaniment to our dishes. It lived up to it's description.

If you find yourself visiting ground zero one fine evening, and are looking for some delicious and exotic cuisine, coupled with warm heartfelt service, Roy's New York is the place to be.

Luxia

Luxia
315 West 48th Street - Map
Between 8th Avenue and 9th Avenue
(212) 957-0800
American/Eclectic

Luxia (pronounced "loo-shah"), is among the Theater District's best kept secrets. Why, you may ask? Simple. It's because of their garden. Well, what's so special about a restaurant having a garden? Normally, nothing, however Luxia is probably the only restaurant in the city (aka Manhattan) that has a living, growing Apple tree in it.

While I admit that the apple tree was indeed the drawing-in factor, the food and service was nothing to scoff at. Somewhat non-descript upon approaching the restaurant, and nothing noteworthy of the ambiance and particular layout of the interior, their garden, however, was most inviting. Once seated, the polite waiters quickly handed us their menu and conveyed the evenings specials. We decided, however, to forgo their a la carte options in lieu of the tempting selection of their prix fixe menu which offered an appetizer, entree, and dessert or wine.

The food was very good, and was served beautifully. Their menu offered wonderful selections, even for the prix fixe, and we all felt like we got the better end of the deal.

While the food wasn't of any particularly interesting note, it was definitely up to par. This place is definitely worth visiting just for the novelty of the apple tree, but if you're looking for more phenomenal food, this place isn't it.

Banc Cafe

Banc Cafe
431 Third Avenue - Map
Between East 30th Street and East 31st Street
(212) 252-0146
American Bar/Grill

This new restaurant/bar in Murray Hill is a great place to go for some drinks or food. It has a lively interior, with a laid-back ambiance. Formerly an Irish bar, it was converted to Banc Cafe. Great date place, friendly wait staff and bartenders.

Their food was particularly attracting, shying away from the more typical "bar food" of burgers and fries, they ventured out with broiled chicken breast with sauted spinach over risotto, and their steak didn't look to bad either - a nice center cut piece. Modifications and substitutions weren't a problem at all, and were particularly accomodating. They had a modest wine list, and one of their cabernet's was deceptivley merlot-like, but blossomed nicely as the evening progressed and had a chance to breathe in some of the air.

This place is definitely recommended if you find yourself in Murray Hill mid-week and you're looking for something to do.

Grimaldi's Pizzeria

Grimaldi's Pizzeria
19 Old Fulton Street - Map
Between Water Street and Front Street
(718) 858-4300
Pizza


When they say "less is more," they have Grimaldi's Pizzeria in mind. The sheer simplicity of this old Brooklyn establishment is what draws people in from all over NYC. Residing in Brooklyn's DUMBO neighborhood (Down Under the Manhattan and Brooklyn Bridge Overpass), expect to see lines out the door to the end of the block consisting of loyal followers to their pilgrimage.

This place offers either dine in or take out of pizza. That's it. They don't accept credit cards either, it's a cash only business! Well worth the wait, once escorted into the modest interior, you begin to feel like a part of an old Brooklyn tradition, gathering with other neighborhood people to share in some really delicious pizza. They have a meager beer and wine selection, but their toppings list more than makes up for it. Their pizza, baked in one of the few remaining authentic coal ovens, is crispy, flavorful, and actually quite pretty.

I would definitely recommend this as a great date place. Start off in the city, walk across the bridge. Grab a bite to eat at Grimaldi's, then walk down to the pier for some ice cream, all on a beautiful sunny day!

Good, inexpensive eats here! Highly recommend!

Calle Ocho

Calle Ocho
446 Columbus Avenue - Map
Between 81st Street and 82nd Street
(212) 873-5025
Latin Cuisine

This kitchy, happening restaurant on the Upper West Side is a great place to go for a high-energy, vivacious, meal. As soon as you walk in, vibrant colors, and the layout of the entrance is fun, yet relaxing and inviting. The bar sports a wonderful selection of various latin-influenced cocktails and mixed drinks to titillate your palate! Also, a novelty not typically found at many latin-type bars/lounges is fresh sugar cane! Yes, you read correctly! :-) Stalks of it are strategically placed on the bar to not only add a sense of latin paradise decor, but as a handy accoutrement to many of the drinks on the menu.

My visit to this cool establishment was due to NYC Summer Restaurant week, where I met with my former co-workers for some after-work dinner to catch up on life, and take advantage of their inexpensive prix fixe dinner. Until our entire party arrived, as we slowly trickled in, we were kindly served drinks at the aformentioned bar (which would be cool to go to even on a night out on the town!). The bartender was upbeat, cool, and had a witty air about her that was off-color in a very fun way. She was more than happy to describe some of the more exotic drinks, and was fairly accomodating. When we finally all arrived, we were escorted to the back, which explodes into a room with VERY high ceilings, sistine-like in its magnitude. Palm trees were placed at various corners to add to the illusion of height, allowing your eye to follow its slender and graceful ascent to the ceiling.

While I wasn't pleased that it took a while to get some service, to their credit, they were packed to capacity, and the quality of the food in terms of presentation, aroma, and taste was very well-done and worth the wait. Also, since we weren't really in any rush (short of developing some light hunger pangs - which I think helped in appreciating the cuisine), it was nice to just sit, sip on our cocktails, and schmooze around. While the large room was fairly loud, it created the fantasy of complete privacy. On a side-note, one of our party brought her baby son with her. Now, I normally don't recommend bringing children, especially infants (and even worse when they walk and run-around), this place was loud enough to even drown out a distant babies cries (not that we heard any) - so this place is definitely stroller-friendly.

When we finally had a chance to place our orders, it wasn't too long until we got our first course. I ordered their Tamal appetizer - described as being "Ecuadorian sweet corn and goat cheese Tamal, shrimp enchilado." Allow me to sing it's praise. The fusion of flavors went very well - the musky gaminess of the goat cheese, spread atop a baked plaintain, somewhat reminiscent of a strip of toothpaste, provided a perfect compliment to the rich savory flavors of the corn and shrimp. For my entree, I ordered their salmon dish served with a light tangerine glaze that not only added a beautiful sheen, but a healthy rich color to the fish, that was served with a side of lobster mash and cucumber salsa. What initially drew my eye to the salmon dish in the first place was the cucumber salsa - it just sounded so interesting and I was curious to see how it would taste, and secondly, I was looking forward to the flavor of the tangerine glaze on my salmon - yum!

I have to say, I was not disappointed. The portion was appropriate, and I didn't feel like I was gorging myself. While I make it a rule to order fish either medium, or medium rare (only if I'm familiar with how the chef prepares fish in the first place, and I'm ensured a decently prepared fish), I found that they cooked the center cut piece exactly to how I prefer it: moist, flaky, and slightly raw on the inside, with it's juices flowing everywhere. Commonly, I find that most of the seasoning tends to stay on the outside of the fish at many establishments that I attend, and I was pleasantly impressed with the harmonious homogeny of flavour infused in every bite, nook, and cranny. The lobster mash was also particularly delicious, delicate in the mouth, satiny creamy, with a distinct flavor of the sea that all seafood lends to its dishes - I found it to go very well with the salmon that tends to have a heartier, more robust flavor. The most impressive was the light cucumber salsa strewn about the plate, almost added as a garnish than as an accompanying side-dish. It's light refreshing flavor and texture was a perfect balance to an otherwise "heavier" counterpart.

I had also requested a glass of their Campo Viejo Rioja (Rioja is a typically Spanish red wine commonly found in many Sangria recipes). While it may be somewhat untraditional to order a red wine with fish/seafood, many of these conventional boundaries are broken these days in order to create a more robust dining experience. Once again, my somewhat inebriated instincts didn't fail me (at this point, I had downed 2 glasses of their red sangria! They also had a white one, which I tasted, and was very good - more of a citrusy overtone) - and the medium-bodied, semi-dry (but more on the dry end) red wine did very well to sort of cleanse the palate between bites, and made for a wonderful "end-note" to complete each balanced fork-full of food (yes, I know "end-note" is a term used in fragrances and perfumes - but for all intents and purposes, that's exactly what it was like!).

For dessert, we were given a selection of their entire menu, of which I chose their Lime Flan. Allow me first to say, that my favorite dessert is Creme Brulee, of which Flan is the closest Spanish analog. While I couldn't finish dessert, the rich flavors, and the creamy custard flan, while arguably a heavier dessert, was also delectable. I had small bites of their Domino Pastelito - a chocolate lover's decadent dream come true! Rich blends of various chocolates, layered to an aesthetically beautiful perfection. The flan was also accompanied by a cappucino that was of decent blend, and not particularly noteworthy in and of itself.

In conclusion, I recommend Calle Ocho for a great way to start the evening with some high-energy fun. Great crowd, friendly service, good food.

Hangawi

Hangawi
12 East 32nd Street - Map
Between Madison Avenue and 5th Avenue
(212) 213-0077
Korean Vegan

Ok, I must say that of all the vegan restaurants I have patronized, this is in my Top 5. In fact, it makes my all around Top 5 Restaurants list.

Upon first approaching the restaurant, the large, wooden double-doors already leave a lasting impression, offering a mystique of what the interior may be like. Once you cross the threshold, you are definitely not disappointed with the decor and general zen-like feeling to the ambiance. The overall general level of noise is kept down to a minimum, with some light ethnic music in the background. You are immediately greeted by a well-groomed, polite-mannered Korean waiter, respectfully requesting you remove your shoes and place them in one of the vacant provided cubbies. You are then escorted to be seated on their raised platform. Cushioned with plushly-decorated pillows, you sit down on the "floor" of the raised platform, where a table is erected over the enclosure where you place your feet (which, by the way, is carpeted).

The settings are neatly placed in front of each individual, with a wooden spoon and a pair of wooden chopsticks, a napkin, of course, is also provided along with a placemat. After they leave their menus, they return to their post, allowing you to peruse their offerings. Being that it is a vegan restaurant, don't expect to find any animal by-product such as meats or dairy products (cheese, milk, etc). In fact, I don't even think that honey is on the menu either. If a question should arise, one of the wait staff is immediately available for answers. They are quite knowledgable, and while their accents may be a bit heavy, for native New Yorkers used to all sorts of accents, it shouldn't be too difficult to understand what they say. And please, don't hesitate to ask one of them to recommend something from their extensive menu.

Their entire menu is all very tempting, but for first-timers, or for couples, I highly recommend one of their prix fixe menu options, titled Chef Special Emperor's Meal with Steamboat (priced $37.95/person with a minimum of 2 people). It's a whole 8-course meal, which begins with a choice of 2 porridges (both of which were superb), followed by a salad, and then 3 appetizers (one of which includes their Emperor's Roll appetizer), a choice of one of the 2 entrees offered (again, both delicious, one is a mushroom dish, the other their todok - a mountain root - dish). The entree is served with a soup in a wonderful apparatus where it's mounted over a tea light to keep it warm until you have a chance to savor it, as well as kimchi - a side dish that is primarily made of cabbage prepared in various ways - that is paired with the entree of choice.

Once dinner is over, the very attentive, yet not overwhelming, waiters approach with dessert, a tofu-lemon pudding with toasted pine nuts. The combination of flavors and textures synergize in your mouth in complex overtones so delicious, they play out like a well-performed play, one act and scene after the other, seemlessly! To accompany dinner, I had also ordered their lychee wine, which comes served in one of their beautifully crafted bottles, and is poured into tiny, shotglass-like glasses, for you to sip while enjoying your meal.

Overall, the experience was superb, and this restaurant should be an example for others to follow. The attentiveness of the waiters, while not intrusive was refreshing and polite, the superiority of the food, in terms of culinary display and balance of flavors was executed to perfection. The decor and ambiance sets a wonderfully calming mood, with slightly dim lighting, and a lit candle at every table. Please, all, even those that don't believe in eating vegan food, find the time to have dinner at this wonderful midtown establishment!

Welcome!

Welcome all!

For months now, I've been mulling over the idea to start up some kind of restaurant review, mostly for my own personal records, but then the idea of blogging the reviews dawned on me. What a great idea?! I'm sure there are plenty of restaurant blogs out there, but since I enjoy dining out, at various establishments from the ritzy to the "oh-my-god-that's-an-eating-establishment?" I figured I'd give it a shot.

So, here are some of the things that I feel are important in reviewing a restaurant. First, I must impress upon my readers that the reviews are solely my own opinion and do not reflect on anyone else's opinions (unless of course, you agree with me :-) ). I will try to give as best of a subjective review and narrative as possible. I hope to cover points related to experiences regarding reservation making, wait time (if any), wait staff temperament, service in general, quality of food both in taste as well as display, general ambiance and decor, and any other kind of miscellaneous stuff that tickles my fancy.

As always, comments from readers are always a pleasure, and very much encouraged. In fact, I urge you to disagree with me. And without further ado, let's begin the reviews!