Nai Tapas Bar

On a beautiful June evening I was fortunate enough to attend a press dinner at Nai Tapas Bar. I had actually been on a Tapas kick for a while so any opportunity for small plates was welcome. 

The decor was tasteful with a mix of high and low tables. The back of the main dining area looked like the perfect place for a group dinner and the front was meant for catching up with friends or lounging casually. I was thrilled that the chef wasted no time getting our first course out. Esterificacion de Aceituna. 

Anyone who knows me is well aware of my life long battle against olives. I just can't understand the appeal of working so hard for such a tiny bite. So you can imagine my skepticism when an olive was the first thing to arrive. Not just any olive though. It was an emulsified recreation of an olive. It was the perfect solution for someone like me. A deliciously tasty treat without the pit or any of the hard work traditionally required with olives. Since the meal started with such a delightful surprise, I was excited to see what the rest of the night would hold.

The Mini-airbags of manchego foam were an unexpected treat. The crunchy pocket created a nice contrast with the light airy manchego filling. As we moved through the meal we were able to sample several proteins. My two favorites were the Tostada de Lubino (Chilean sea bass) and the Aguacate Relleno. 

The sea bass was rich in flavor but light on my tongue. The asparagus was well flavored to complement the orange emulsion and balsamic reduction. The Aquacate was a welcome change from most tapas restaurants. It essentially tasted like a sushi roll! Since I was on a strict no sushi diet, this was the perfect way to get my fix. I'm convinced Chef Ruben grows his avocados out back because they were incredibly fresh.  

We also sampled a tapas classic Gambas al ajillo. 

Anyone who has tasted this treat knows that the sauce is the secret. I begged for bread so I could dip it in the sauce! The Pollo Ahumado was a heavier protein for anyone who is really hungry. It was more than I had room for that evening but after a couple of bites I got the sense it wasn't your run of the meal chicken dish and I gobbled it all up. By the end of the meal, I didn't have room for much else but when I was told there were two dessert options, my stomach quickly opened up. 

The pear cotton candy was an unexpected treat. Sweet but not overly sugary. The chocolate filled churros were out of this world! I would go back just for those! 

Overall Nai was a lovely dining experience. A warm atmosphere with delicious eats. Highly recommend the olive, Tostada de Lubino and the Aguacate. 

Hungry yet? 

Bagatelle

I recently attended a Blogger night at Bagatelle. The restaurant is already well know for its party scene, but it could definitely use more shine for the delightful culinary creations of the talented chef Sébastien Chamaret. We were able to sample many of the signature dishes as well as some other delicious selections. By far my favorite dish was the Parisian Truffle Gnocchi. 

The melt in your mouth bite sized pieces of gnocchi were covered with thin shaves of truffle. Unbelievable. The truffle was complimentary not overpowering the way truffle typically is overused. Truffle was actually present in several dishes and each time it enhanced the dish. The Whole Roasted Truffle Chicken was phenomenal. 

The meat was juicy and fell right off the bone. The potatoes were lightly roasted and perfectly cooked; soft, but not mushy.  The White Truffle Pizza was not what I expected at a french restaurant. 

Again I was thrilled  that the truffle was not overwhelming. The crust was perfectly crispy.  The Ahi Tuna Tartare was fantastic. 

Sushi grade tuna with lime soy vinaigrette on top of an avocado salad. I was a little bummed that I had to share it with other people at the table. The Salmon Tartare was good but not quite as impressive. 

The mixture of fresh and smoked salmon was unique but the touch of cream threw it off a little. Generally the seafood entrees were not as well executed.  The Thyme and Parmesan Crusted Scallops looked great. 

They tasted fine. After so many great dishes, I was generally underwhelmed. The Grilled Salmon was also lacking. 

It was cooked medium but lacked any seasoning and was unimpressive.  The Calamari had a great presentation.

 

The polenta and tomato confit coupled with parsley butter added great flavor to the dish. The calamari was thin so it lacked the meatiness I usually prefer.  While we were eating, the lights were turned down and the music turned up. By the end of the meal, I was spending more time singing and chair dancing than actually eating. 

The party won't stop at Bagatelle, but the food should be given due consideration.  I highly recommend the gnocchi and the chicken. Several of the dishes are worth returning for and I can't wait to go back! 

Hungry yet?

Empire Steak House

I recently received an invite to dine at Empire Steak House down the street from my office.  I was a bit taken aback that a steak house would invite me to dinner. But the invitation was not one I could turn down considering it highlighted the many seafood options and the availability of chocolate desserts.  Since I have so many meat lovers in my life, it was easy to find someone to come with me.  Ms. A and I arrived on an otherwise quiet Wednesday evening.  The restaurant is in a space that seems to rotate restaurants, but Empire Steak House has been holding that space down since October 2010 and based on my experience I would say they are likely to be around for quite some time.  The dark carpet and dim lighting gives the space an old school steak house feel to it.  I had of course surveyed the menu prior to our arrival and was looking forward to all the seafood I could handle.  We started with  the Jumbo Lump Crabmeat.

I wish I had pressed record on my camera. The presentation was terrific and the server did just that, served! The cocktail sauce was perfect, but they provided us the ingredients in case we wanted to alter the strength.

It was a great way to start off the meal.  It was also quite large and definitely a worthy appetizer for a group.  Ms. A and I reviewed the menu and made our decisions.  She decided to go for the gold and ordered the Prime Rib.

As a non-beef eater, I was taken aback by the size of the monster. Ms. A went at it and made quite a lot of progress. The steak was cooked just as she requested, well seasoned and exceeded her expectations.  I was excited for the arrival of my Seafood Pasta.  It's arrival was preceded by a bib that the server was kind enough to tie around my neck.

The Seafood Pasta was filled with lobster, shrimp, crabmeat, clams and salmon (their fish of the day). I requested a spicy tomato sauce.  The presentation was stellar, but I must admit I was a bit overwhelmed by just how much food had landed in front of me.  The pasta was cooked al dente and the lobster was delicious, though I wish I asked for it out of the shell. Unfortunately, the shrimp was slightly overcooked and under salted. It was just enough to notice so that was a bit annoying.  Definitely not enough to ruin the meal though or even warrant a complaint, merely worth noting.  We were both stuffed after our entrees, but of course that didn't stop us from having dessert. I definitely had a difficult time deciding so the only solution to that is multiple desserts.

The crunchy crust of the Chocolate Mousse Cake was the highlight of dessert. It complimented the very smooth texture of the mousse. I loved it. We also had the creme brulee.

The greatest benefit of having two desserts is the balancing of flavors.  It means you never get sick of either and can accomplish your mission, which of course is to leave nothing uneaten.

I ordinarily would not select a steakhouse, but was pleasantly surprised by the experience at Empire. The food was delicious (save the undersalted pasta) and the dessert was amazing.  The service was also terrific and I noticed the bells and whistles were in place for every table not just ours. I look forward to returning this summer once the meal eaters arrive.

Hungry yet?

Thalassa - anew

It's been two years since I first reviewed Thalassa. In New York, two years is a lifetime for a restaurant.  Thalassa just celebrated its 10 year anniversary last November so it's holding stronger than a lot of other restaurants. The decor is still modern, simple and elegant.  I was excited to attend another press dinner. Although the last time was great, I was looking forward to a curated meal selected by the chef. We started with an amuse bouche.

The Zucchini Fritters were quite a pleasant surprise. I didn't expect that the crispy outside would be filled with well seasoned deliciousness. Our meal was served family style but I didn't realize that would be the case until the appetizers landed on our table.

The Zucchini & Eggplant Chips didn't just look good, they tasted great. Crispy and lightly battered, I just couldn't stop going back for more.  I must admit that I really did not realize I liked zucchini until that night.  The Horiatiki Salad was not very popular at the table.

It wasn't because it lacked flavor, the tomatoes were fresh and the feta was delightful, but with all those other options, it fell to the side. Speaking of options, I was thrilled when the selection of dips arrived.

The selection included Roasted pepper with feta, Taramosalata and Tzatziki. Yummers! Thalassa is definitely the kind of place where you can fill up on lots of little items. Thankfully, we were able to also enjoy quite a few treats from various sections of the menu. The Tartare Trio was not as exciting as I hoped.

The blend of royal dorado with taramosalata, tuna with tzatziki, and lavraki with garlic almond mousse, drizzled with truffle oil did not do it for me. The fresh tartare flavor was masked by the various ingredients that were mixed in. The use of truffle oil was a nice aromatic addition but did not highlight any flavors. The dish was accompanied by two Langoustines. They were worth every bite! The Diver Scallops are still a signature dish.

They are wrapped in filo which lends each bite a crunch taste you would not ordinarily get from scallops. Thankfully, they are presented in a clean and simple way so no one ingredient overpowers the others. By far my favorite dish was the Octopodi.

Everything you know about octopus goes out the window when you take your first bite. This is the opposite of rubbery. Each bite highlights the light flavors of the octopus. It is meaty but not exhaustingly chewy. I am a huge fan!! The chef was also impressive and showed some versatility with the Swordfish Crudo with fennel.

This item is not yet on the menu but I sure hope it lands there soon. I'm partial to Asian food so when I taste a delicious sushi like piece of fish, my mouth yearns for more. The slight tartness was surprising but definitely welcomed. The highlight of the entrees arrived twice. The Lavraki first appeared in whole form.

Then it showed up again filleted seasoned with salt and pepper with fresh lemon juice and a side of wilted greens.

I had stuffed myself silly on the previous courses so I could only take a couple of bites. I was so disappointed that I could not finish it that for the first time ever, I requested a to-go bag at a press dinner! I was thoroughly embarrassed. But thankfully the restaurant did not add to my shame by bringing a big bag to the table. Instead they gave me this discreet little note.

Cute right? Well later that night, I devoured the Lavraki and I'm happy to report it was equally delicious, if not more so! So you would think because I was unable to finish my Lavraki that would put me out of the running for dessert. Well then that means you have never seen Thalassa's dessert spread! As the various items started arriving, a second portal opened in my stomach and I was able to go all in.

The bite size Baklava was perfectly sweetened with honey and the filo was light and crunchy. The Yogurt cake was a different kind of taste and not really my speed and the Ekmek was not worth the hassle.

On the other hand, the Molten Cake was incredible.

The chocolate was rich and flavorful. Of course it also helped that it oozed out chocolate goodness when I cut my first piece!

The Ice Cream Medley got high points for presentation and also did quite well on flavor.

The cones were delicious and not too sweet. The chocolate deliciousness inside was also quite good. The overflow of desserts was the perfect way to end the night.

A decade (and in my case two years) later Thalassa is still going strong. The revamped menu has a lot of options for those who favor small bites, authentic Greek flavors and delicious seafood. The semi-private space downstairs is still an enviable location for a dinner or reception. They've even added live music, which is a classy touch to a top notch restaurant. If you haven't been, now is your chance!

Hungry yet?

Mo-CHiCa Los Angeles

This summer has flown by. I've spent almost as much time on the road as I've spent in NY.  My last trip was a two week stretch in Los Angeles.  I was not that impressed with most of what I ate out there but I did encounter a few gems.  The lovely Peruvian restaurant Mo-CHiCa was a pleasant surprise after days of bland eats.  Mrs. C and I met up after work and decided to wander 7th street until we came across something desirable. The menu looked promising so we took a chance. The restaurant was well decorated and had a laid back breezy feel.  We were famished so we quickly decided what we wanted to try.  We started with the Causa de Cangrejo.

A refreshing blend of aji amarillo mashed potatoes, fresh crab and avocado.  Although the flavors were lively and bold, I was disappointed the the mashed potatoes were cold.  The Ceviche Carretillero was fantastic!

The fresh slices of sea bass were swirled with leche de tigre, red onion and yuzo.  As our meal went on, each dish was better than the last.  When the Arroz con mariscos arrived, the aroma alone made me salivate.

The Peruvian seafood paella was flavorful, spicy and pretty much perfect.  The rice was cooked just right and although it looked soggy, I was pleasantly surprised. It tasted even better when you mixed in the red onions.  Our last dish was the Paiche.

This Amazonian fish from Peru is served on top of a bed of ajiaco de arroz and cherry tomato escabeche. It had a lot more spice than the paella. The fish was firm so it didn't crumble but it was still tender.  The rice tasted different than the paella, it was more like a spicy stewed rice.  Although we were truly satisfied with everything we ate, we couldn't resist dessert.

The Alfajores were fantastic!  These Peruvian cookies are shortbread cookies sandwiched around dulce de leche.  The other sandwich was made of chocolate ganache. They were dusted with powdered sugar.  Amazing!! The cookies were rich and just what we needed to end the meal.

Mo-Chica was a delicious experience. Each dish was perfectly flavored and they built on each other as each dish arrived.  I wish I could have gone back again to try some of the other dishes that caught my eye.  No worries, I'll be back in LA soon enough.

Hungry yet?

Pappardella

My amazingly awesome nephew turned 2 in March.  To celebrate, we went to dinner at Pappardella on the UWS.  This is one fancy two-year old I tell you.  The weather was fabulous that day but we chose to sit indoors.  After he ran around a bit trying to pick up one of the many apples, we sat down.  We started with Caprino. 

Gotta love a good beet salad.  This one was fantastic.  The combination of arugula, roasted red beets and fresh goat cheese was exactly what we needed.  The beets were perfectly fresh and tasted wonderful.  We also ordered the Caprese.

The layers of fresh mozzarella, vine ripe tomato and basil were dripped with a rich balsamic reduction.

Taking a bite from every layer was definitely the best way to enjoy this delightful treat.  The birthday boy shared the Rigatoni Bolognese with his mom.

He loved the huge pieces of pasta that hid pieces of beef & vegetable ragu in every crevice.  His uncles went for the Pappardelle Manzo Brasato.

They love a solid beef dish.  This one with braised beef, swiss chard, caramelized onion and bread crumbs was well received.  There wasn’t a morsel left on the plate by the time they were done.  I had a hard time finishing my hearty portion of Spaghetti Frutti di Mare.

This is one of my favorite dishes to order at an Italian restaurant.  Big chunks of lobster meat, shrimp, calamari, mussels and clams topped with a fresh plum tomato sauce.  How can you go wrong?  This version was well executed, but the sauce could have used a bit more spice.

We decided to skip dessert so we could go buy the little one a cupcake and of course he loved it.  Good thing he likes brushing his teeth.  Pappardella is a restaurant I’ve overlooked a number of times, but turns out it’s actually worth eating there.  I look forward to going back for beet salad and the Spaghetti Frutti di Mare.

Hungry yet?