May 30, 2004
May 27, 2004
Fish Pasta
Pesce Pasta
Trattoria
262 Bleecker St, New York NY
Last night I was treated to a meal at Pesce Pasta in the west village. A very nice neighborhood place that will probably stay the same forever. They have a formula, homey italian food focusing on fish. And while I was not blown away by anything in particular the meal was very good. The Antipasto Della Casa was well done. Grilled vegtables topped with olive oil sitting next to olives and cheese. We ordered the medium. We almost immedietly finished it and considered ordering another. My suggestion - get the large.
The fish was well prepared if not very exciting. The one fish dish that stood out for me was the grilled monk fish. It tasted fresh, spiced with what tasted like rosmary and pepper. The grilled tuna tasted like, well grilled tuna - not very inspiring. Swordfish and striped bass both prepared with leeks and capers in a lemon, butter, and white wine sauce were nicely prepared but lacked the level of quality and freshness as the monk fish. The mussels marinara were excellent mostly becuase the mussels tasted like they came from the water that morning.
So next time you are wondering around the west village with no idea where to go - try Pesce Pasta.
May 26, 2004
May 25, 2004
Movable Feast
Josh over at thefoodsection.com has given over his blog this week to a guest editor. She will be writting about the local fare of Washington D.C.
What a good idea!
May 19, 2004
May 14, 2004
May 07, 2004
Fava Falafel
My food history sense is getting better. I try to listen, read, and learn about everything edible as a way not only to learn where the food came from but how it has morphed through the years. But sometimes it is damn easy to learn something new, someone just tells you. A friend told me last night that the wonderfuly simple dish Falafel is made with Fava beans in other countries. Wow!! I didn't know that. The venerable chickpea fried food that I know and love doesn't even always have chickpeas in it. It makes sense really. The consitency is very close and they both fry up well. Recently at Otto I had Favetta Bruschetta - tasted a lot like hummus.
Using the wonderful google you find that the original Falafels were probely made in Eygpt and were called (and still are ) Ta'miyya. And these are made with - fava beans. I think I might need to get over my deep-fry-at-home phobia and try this recipe.
I crave you!!!!
Luckily yesterday My co-workers and I had no idea where to go for lunch. They decided on BB Sandwidch bar. I pride myself on at least knowing about all the restaurants near where I work and live, especially when it is a "knowen" place. But I had never even heard of BB's. And now I can't stop craving it.
About 2-3 years ago, every single magazine in new york wrote about this place. They serve one thing. An upscale cheesesteak really. Tender beef on a kaiser roll topped with a good amount of high fat white American cheese and 8-hour marinated onions make up the BB sandwidch. Then you say spicey or not - and some extra ketchup or a spicy ketchup based sauce is added. Thats it!! All this for $4 bucks. And it was damn good. It doesn't fill you up beyond belief but hey if you really are adventurous get two. I just know I will find myself walking to West 3rd this weekend and accidentaly running into BB Sandwidch Bar - "oops I guess I will just have to stop in and get one".
May 04, 2004
Eating at Otto
Some pictures from a recent "lunch" (more like feast) that I had at Otto Pizzeria in the west village. Review to come soon.
Funghi Misti, Aspragus & Pecorino, and Calamari with Potatoes and Chiles
Favetta Bruschetta (ha! it rhymes) (Fava bean puree over toasted bread)
Ceci Bottarga (fried chickpeas)
Pizza - Aglio, Olio & Peperoncino ( Garlic, Oil, Fresh Chiles)
Margherita D.O.C (Tomato, Bufala Mozz, Basil)
Three gelati - Olive oil, Myer Lemon w/ Blackberries, Vanilla