January 31, 2004
January 30, 2004
Go Chinatown
Last week a friend and I went to chinatown to celebrate the beginning of the Year of the monkey. The first idea was to go to Chanoodle - closed. Amazingly many of the restaurants were closed that night. We realised that it was new years day and just like most americans new years day is reserved for lots of sitting and doing nothing. A good day to close the store.
But fighting the cold, we did find a few places open, and with a recomendation from a friend we ended up at Shanghai Cusine.
Dishes orderd:
Steamed Pork and Shrimp Tiny buns - everyone deserves to have these at least once a week.
Steamed Vegtable Dumplings - good - nothing too special.
Shanghai Scallion Pancake - like vegtable dumplings not bad but nothing out of the ordinary.
Spicy Eight Treasures Pork And Bean Paste Sauce Noodle Soup - doesn't the name just make you want to order it - loved it - dark broth with so much flavor and those noodles - yum!!
Crispy Prawns w/ Garlic - this was my favorite of the night - very salty - pretty close to crack if you ask me (not that i have tried crack or anything). Garlic everywhere. Not sure i could come here again and not get this.
Dishes to order next time - we saw so many interesting dishes fly by. The duck looked to be cooked perfectly - with a reddish sauce on it. The whole fish - cut at the table smelled like heaven. My friend tells me that the crab dumplings are the best they have. And i want to try the Stir fried Eel Ninplo style - which i think you have to call in advance for.
So much to order so little time.
January 29, 2004
Eleven Madison Park
Tonight I was lucky enough to eat at Eleven Madison Park. I am not going to write a review more a recounting of my meal.
First you should note that this meal was part of Restaurant Week. Many have said that during restaurant week you seem to get mediocre meals that don't represent a restaurant. If that is true of Eleven Madison Park, I'm not sure I could handle the regular menu.
The gust of warmth, the second you walk in, was welcomed considering it was 30 degrees or so outside. And then the impeccable service began. Everyone is there to serve you and without pretension at all. A few minutes later and a drink at the bar I was at my table. I had a great view of the entire restaurant. Beautiful! High ceilings that look even higher with swooping modern chandeliers hanging down. Gold is the color of choice but mixed with enough black and white flowers that in the end you have a very soft and comfortable place.
A note about the wine. Wine is a big deal here (as it should be). The wine list is startling to my naive eye. Nothing like seeing a 1600 bottle of wine off the same wine list I will be ordering something from. My waiter said he could pick my wine for me - and that sounded just fine to me. He chose 2 - three oz tastings for my first two courses and then a dessert wine.
First course - Mushroom Flan
surrounded by greens and basil oil. buttery - subtle - strong mushroom flavor without overpowering the dish.
Wine: A medium strong burgundy from Chorey Beaune 2000 ( don't remember the brand unfortunately) - this wine grew on me as do many wines which are chosen for me. It went well with the flan complementing the butteriness.
Second course - Spanish Mackerel Confit
cooked to perfection - this was one damn good piece of fish. Chickpeas, onions, and artichoke hearts (i think) were placed next to the fish with pesto sauce (very close to the basil oil used with the flan - possibly the same) dribbled around the plate. I have never had a fish confit and it worked very well.
Wine: Another burgundy - 1999 Marsanny - this time very light to go with the fish. I thanked the waiter twice for this pairing. A excellent wine for the price.
Third course - Homemade Mint Chocolate chip ice cream - chocolate cake base - with hot chocolate syrup poured into the bowl. Let's not forget the sinfully good dab of whip cream. I think that description is enough to give you the idea.
Wine: Bonny Doon Muscat dessert wine - this pairing was off I think. A very sweet dessert wine was a bit much paired with the chocolate. The waiter said that he was going for a wine that would match the vanilla taste in the ice cream. I would have gone for a port or a strong bold red to match the chocolate.
- plate of chocolate nuts, jelly candy, and truffles - was given to me with coffee. Great cup of coffee - which I always love. Can't have a good restaurant if you have bad coffee or bread.
So they won me over. I will go back soon - probably sooner then my wallet wants me to. To sweeten the deal they gave me a copy of Zagat 2004 branded with Eleven Madison Park. I thought they might charge me but nope.
Eleven Madison Park makes me want to do one of the following things:
1. make more money
2. get an expense account
3. become a restaurant reviewer of some sort ( I will work for food)
Temporary design
Ok so i figured out that changing designs every other day is not good for me or for the site - so this is it - this is the design I am keeping till i figure out one i really like. A good thing is I now have a test blog that i can throw designs at and see what happens.
January 23, 2004
New Opening: Spice Market
"The 60-foot-long open kitchen has its own dining counter, where chef Stanley Wong oversees the family-style menu of satays and summer rolls, dosa and pho, and exotica like pulled-oxtail hot pots with coriander chutney and kumquats."
I can't wait to get a seat.
Let's go to Tokyo
" Where would the two chefs go to eat now if they could be anywhere in the world, Mr. Lopate asked. “Tokyo,” both chefs responded immediately, each noting the value placed in Japanese cuisine on quality of ingredients and presentation. " [during a presentation by David Bouley and Daniel Boulud via thefoodsection.com]
January 22, 2004
Happy Chinese New Year Everyone!
Welcome to the Year of the Monkey.
Some chinatown food links for you:
January 20, 2004
working on a design
I think there is only one person i have told about this site - what do you think oh one person ? I am not done of course (will i ever be) but with the logo proper at the top - and more stuff on the sides does this design create a good venue to talk about food. Knowing me i will probably scrap this one and start over -sheesh!