Tag: New York

Inside the Langham Hotel in New York City is a beautiful restaurant called Ai Fiori. It has won many awards and I was looking forward to enjoying an elegant dinner.

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It all started when a waiter came over with a tray of assorted breads.  I love fresh bread.

I went for the olive bread and the sun-dried tomato bread. With the added ingredients, this bread was full of flavor. It was crispy on the outside and soft on the inside. I was able to eat it straight without adding any olive oil or butter.

The Maitre’d’ brought over a welcome appetizer. It was a berry compote with an avocado mouse. The mouse was creamy and paired nicely with the sweet berries. It was a great starter.

We ordered a salad to share around the table. It was mixed greens with a vinaigrette. Very simple.

I ordered the Vellutata, a lobster soup with Périgord black truffle tarragon. It was very similar to a lobster bisque. It was light and not very filling.

We ordered a few pasta dishes as starters to share. The spaghetti was a very cheesy pasta that was tossed with blue crab meat, lemon, and bottarga chilies. The crab meat was a nice, unique addition to a simple spaghetti dish.

Up nest was the Trofie Nero. This was a squid ink pasta. The pasta was shocking when it came out because it was jet black. However, there is no funky flavor from the squid ink. The pasta had a liqurian crustacean ragu on top along with sepia scallops and spiced mollica. This pasta was rich and savory. I could not get enough of this dish. It was delicious, and the scallops were tender.

The last pasta dish was the Agnolotti, which was a ravioli. The filling of the ravioli was a braised short rib. The filling had great savory flavor with a hint of sweetness. The meat was tender. They covered the ravioli in a parmigiano fondata. This was an extremely rich and creamy cheese sauce. The flavors reminded me of a BBQ mac and cheese.

For my dinner I ordered the Capesante. This was pan seared scallops with a black truffle mushroom consommé and trout roe. It was a simple dish with just the right amount of food. The truffles added an earthly taste to the sweet, tender scallops.

While enjoying wonderful dinner conversation I ordered a cappuccino. It was perfect to go with the desserts we ordered to share around the table.

The first dessert was the Pudding di Riso. This was a vanilla rice pudding, roasted pears, and a maple gelato. This was a unique rice pudding. I really liked the pears in it verses the traditional raisins. The maple gelato was creamy and there was only a subtle taste of maple.

The second dessert was the Budino. This was a total coconut dessert. It was a coconut milk pastry topped with coconut almond crumbs and fresh lime pudding in the center. They also served a coconut sorbet on the side. This was my favorite dessert because of all the different uses of coconut. Everything from creamy to crunchy. It felt very tropical.

The last dessert was the Tartelletta. This was a small tart filled with ricotta crema and topped with mandarin curd and kumquat. There was a lemon-ginger sorbet on the side. The filling of the tart was creamy and went well with the sorbet when eaten together. It was sweet and tart.

The meal I had at Ai Fiori was amazing. I really liked that we shared so much around the table. When they open back up after all the Covid-19 social distancing you should check them out.

Visit their website at www.aifiorinyc.com

Enjoy!

T

I was staying in the Chelsea neighborhood of New York recently and it was dinner time. I took a walk around the area to see what I could find. I came across a small Italian restaurant called Zia Maria.

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I popped in to see if they had a table and good for me they did. It was a cute little restaurant inside. It was perfect for me to get a quick dinner for myself.

I saw they had arancini on the menu. Naturally I had to try these. Four little rice balls came out with a homemade pasta sauce.

They were crunchy on the outside. Inside the tender rice was covered with creamy cheese. There was no meat or peas in the middle of the arancini. I was a little disappointed by that but they were still good. I did love how much cheese they used. The homemade pasta sauce was full of flavor.

The served up freshly made bread. It was light and fluffy. It was perfect to scoop up the extra sauce on my plate from the arancini.

For my dinner I got the Gnocchi Alla Bolognese. The portion size was huge.

On top was melted mozzarella cheese. It was nice and crispy from the oven. The gnocchi were tender. It was covered in a traditional beef ragu sauce. The meat in the sauce added a heartiness to the dish. This was a very filling dinner.

Zia Maria was a great neighborhood restaurant that was perfect for a quick dinner. Check them out at www.ziamarianyc.com

Enjoy!

T

It was a cold winter evening in New York and it was dinner time. I bundled up and headed over to the Bryant Park Hotel. Inside this beautiful hotel is KOI, an upscale Japanese restaurant.

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This place was packed because they are pretty popular. As always I had a reservation. You really can’t go anywhere in New York without one.

The great thing about KOI is all their dishes are small so they are ideal for sharing. This also allows for tasting more things.  So first out was the Koi Crispy Rice. This was slices of rice that were deep fried to be crispy on the outside. Then it was topped with spicy tuna. The tuna was pureed until smooth. There was a little hint of spice in the tuna. They also included a slice of jalapeno on top of the tuna. This added some crunch and additional heat. The combination of the rice and tuna went really well together. They were bite size too so it made it easy to eat all at once.

The next dish was the seared tuna. The tender tuna was served on top of a seaweed salad. There was crispy garlic chips in the center of each slice of tuna. The garlic added crunch and extra flavor to the tuna. The dish was very light and not overly filing. It meant I still had room for more items.

The Kobe Style Potstickers were delicious. These potstickers were pan fried until they were crispy. They served a scallion Ponzu sauce for dipping. This was basically a sweet soy sauce. The flavor of the sauce went perfectly with the tender filling in the potsticker.

The Edamame Dumplings were unique.  The tender dumplings were stuffed with mashed edamame. It created a smooth texture that was very creamy. The dumplings were placed in a mushroom Mirin broth. The mushrooms were chopped up to make them easier to eat. They tasted amazing in the very savory broth. I could have eaten these all by themselves.

The chef’s tempura selection was great. They offered up sweet potatoes, carrots, green beans, broccoli, and onion. All of the vegetables were extremely fresh. There was great crispiness to the tempura batter. They served a sweet soy sauce that was great for dipping. The sweet potato was my favorite because it was soft and sweet. The green beans were my second favorite.

Finally the last item out was the grilled skirt steak. The steak was extremely tender. The flavor from the Shiso Chimichuri sauce was amazing. It had a savory, salty taste.

They served a side of ginger shitake fried rice. The rice was full of ginger flavor throughout. It was different from any other fried rice I have ever had.

KOI was an amazing restaurant. The food was absolutely delicious. I want to go back right away. Check them out at www.koirestaurant.com/new-york

Enjoy!

T

Well I am back in New York. It was time to try a different restaurant for dinner.  This time I checked out a little place called Legasea. If you like seafood, this is the perfect place to visit.

I started off with a unique cocktail called The Layover. It sounded good with vodka, lemon, and lillet. Lillet is an aperitif wine, a blend of Bordeaux wine and citrus liqueur. It was very sweet. There was a great lemon taste. It reminded me of a lemon drop martini. It was a nice way to start the evening.

The waiter brought out some fresh bread with homemade cole slaw and homemade bread and butter pickles. The bread was sweet with a little butter glaze on top. The bread tasted a lot like this sweet bread my mom would make at Easter.

There were a couple of starters I got for the table. The Spicy Crab Beignets sounded delicious and completely unique. The soft dough of the beignet was sweet. It was filled with a chipotle crème fraiche and a crab slaw. There was a great spice to it that was balanced out by the sweetness of the crab meat. The cabbage slaw added crunch that countered the soft dough. These were bite size, but they packed a bunch of flavor.

The Little Neck Clams were the next thing to come out. These also were bite size. These little clams were loaded with bacon, white wine, and marjoram. Marjoram is just another term for oregano. These had a creamy taste and were full of bacon flavor. I could have eaten every clam on the plate, but I had to be nice and share.

The last thing out was the chopped Green Goddess Salad. This salad was an assortment of different greens, chick peas, olives, and shishito peppers with a red wine vinaigrette. They put sliced avocados on the side of the plate. The salad was tasty, and I liked adding the creamy avocado. I just wished the salad already mixed the two components together. It was a little difficult to do on the plate.

For my dinner I ordered the Diver Sea Scallops. These were sweet, tender scallops that were grilled in a lemon butter sauce. The lemon flavor went really well with the scallops. The butter helped make the scallops creamy.

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Sides came separately. I got the sautéed zucchini. I figured this would pair well with the scallops. They cooked the zucchini in garlic and butter. It was absolutely the best flavor combination.

After all this food, I had no room left for dessert. That just means I will have to come back for another visit.

Check out their menu at www.legaseany.com

Enjoy!

T

I recently had dinner at a Mediterranean restaurant in New York called Estiatorio Ammos.

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Everything on the menu is supposed to be extremely fresh. This includes the fresh fish that are flown in daily. I was greeted by a few of these fish when I walked in and saw them on ice.

The atmosphere inside the restaurant was electric. The place was packed, every table was full. I loved the décor on the walls. It was unique.

Appetizers were the first thing I ordered. I made sure to pick some items that would be good to share around the table. First up was the Octapodi. This was fresh octopus that was grilled up with fennel, onions, and roasted red peppers.  This mixture was then tossed with a balsamic emulsion. I have not been a huge fan of octopus in the past. However, I was willing to give it another chance. I am so glad that I did. The octopus was extremely tender and the texture and taste of it was truly like chicken.

The next appetizer was the Keftedes. These were ground sirloin meatballs that were stuffed with feta cheese and parsley. The meatballs were topped with a tomato and basil sauce. The meat was moist and full of flavor. The feta cheese gave the meatballs a tangy taste rather than a creaminess.

Out next was the Greek salad which was perfect for sharing. They used Horiatiki beef steak tomatoes, Kalamata olives, onions, cucumbers, and tri-colored peppers. They sprinkled freshly made feta cheese on top and then drizzled extra virgin olive oil on everything.

This was a very fresh salad and there was not a single piece of lettuce. I loved how juicy the tomatoes were. They were sweet and mixed with the feta cheese it created the perfect pairing.

Along with the salad came some fresh made garlic bread with olives on the side. The olives were not pitted so you need to be careful when you take a bite. The garlic bread was very crispy and had a great buttery taste.

For the main dishes we decided to order a fish and a meat to share family style around the table. The whole fish we chose was the Fogri. This is a firm, mild white snapper that comes form the Greek Islands. The chef grilled this fish perfectly with lemon and capers. The chef also de-boned the fish to make it easier to eat.

The fish was light and flakey. The acid from the lemon and the saltiness from the capers complemented the sweetness of the fish.

For the meat, we chose the Brizola. This is a 24oz bone in ribeye that was wet aged. Wet aged means it was marinated in a bag. After grilling it up they drizzled a fine herbed butter on top.

The meat was cooked to a nice medium. It allowed the meat to still be juicy. It was tender but still slightly fatty. The butter added a rich flavor to the meat.

We had to order sides separately but were still able to share them. The roasted lemon potatoes were fantastic. I could not really taste the lemon, but they did have a savory flavor with a little hint of sweetness.

The Brussels sprouts were another must try side. They were sautéed with cured bacon. Then they were flambeed in a white wine sauce. I have never had Brussels sprouts prepared this way. It gave the spouts a nice subtle smoky taste.

The best part about sharing the main dishes was that it left plenty of room for dessert. We ordered two to share around the table.

The Baklava was layers and layers of phyllo dough that were filled with a mixed nut filling. Then the entire thing was dipped in a honey syrup. The nut mixture was extremely sweet and full of nutty flavor. They also served a homemade fig ice cream on the side. The flavor was also sweet, but the fig taste was subtle.

The second dessert was the Karidopita. This was a walnut cake that was dipped in a honey cinnamon syrup. They served vanilla ice cream along with it. The flavor of the cake had a great cinnamon taste from the syrup. It reminded me of a spice cake you would get at the holidays. It was the perfect accompaniment for a cup of coffee or a cappuccino.

The food was fantastic at Estiatorio Ammos. If you like Mediterranean food I would highly recommend you check them out. Visit their website at www.ammosny.com

Enjoy!

There are so many choices of cuisine in New York City. I usually get sushi or Italian when I visit. This most recent visit I wanted to try something different. I went for Cuban food at Havana NY.

It was a smaller restaurant on the inside. Lucky for me I made a reservation earlier in the day, so my table was ready when I arrived.

I started off by ordering the Blanco Sangria. This was a white wine sangria mixed with fresh apples and oranges. It was the right amount of sweetness.

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I ordered a small bowl of the Sopa De Pollo. This was a fresh chicken soup with lots of vegetables and noodles. It had a real comforting feeling.

For my dinner I ordered the Lechon Con Mojo. This was a slow roasted pork that was so tender it shredded with just a fork. The pork was marinated in a mojo sauce that added a ton of flavor. The sauce brought out the essences of different citrus juices and garlic.

The pork was accompanied by yellow rice and red beans. The yellow rice had a subtle taste and went well with the savory flavor of the beans. It was a light side dish that went perfectly with the pork.

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I did save room for dessert. I went for the Churros Con Chocolate. These were homemade churros that were still warm when they came to the table. The pieces were dusted with cinnamon and sugar. They had a nice crispy crunch on the outside bur still soft on the inside. A chocolate sauce came on the side for dipping. I ate a few pieces with the chocolate. It added even more sweetness to the churro. It was an awesome dessert. It would be perfect for sharing.

I really enjoy my meal at Havana NY. The staff was very friendly and made me feel welcomed. If you are looking for some delicious Cuban food in New York check them out. www.havanany.com

Enjoy!

T

There was a great bar and restaurant that I came across in New York called The Rag Trader.

It has a speak-easy feel on the inside. Their bar is beautiful with mirrors and trinkets to look at.

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I started off with a Rose sangria. It was a blend of rose wine, elderflower, peach schnapps, orange liqueur, and ginger syrup. The drink was sweet and refreshing. There were chunks of granny smith apples in the sangria that added a sour accent and a crunch.

I ordered a few appetizers to have for my dinner. I figured it would be nice to try a couple of things without getting too much food.

I started with the Sriracha deviled eggs. The filling was smooth and creamy. I expected these to be spicy but there were not spicy at all. They placed crispy shallots on top that added a crunch and extra flavor.

The stuffed squash blossoms were a nice surprise on the menu. It has been a few years since I have gotten to enjoy these. These delicate blossoms were stuffed with ricotta cheese which made them extremely creamy. There was a buttermilk dressing on the plate that added a slight sour taste. They sprinkled lemon zest on top that added a hint of acidic tang.

The last thing that I ordered were the fried chicken sliders. It was the perfect portion size with two mini sandwiches. The little pieces of chicken were extremely crispy. There was a sriracha aioli on top that added a creamy texture but no heat. They included a red slaw on top that added a sour taste and crunch. It was a great complement to the chicken.

This was a great place for cocktails and some small bites. There were a few other dishes on the menu that I would want to try on my next visit.

Check them out at www.ragtraderny.com

Enjoy!

T

I was told about a great burger place in New York called Clinton Hall. So, the last time I was in the city I visited their newest location on 36^th Street.

As soon as I walked through the door I knew this would be a fun place. They had games throughout like giant chess and connect four. They also had tons of board games you could borrow and play at the table.

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If you like beer, then Clinton Hall is the right place for you. They have a full assortment of beers on tap.

I started off with the Waffle Fries. These crispy fries were covered in a melted cheese sauce. They sprinkled scallions and jalapenos on top. I ate a few jalapenos with the cheese, but they ended up being too spicy.

The cheese sauce was very creamy. The salty taste was perfect on the waffle fries and there was no other salt needed.

I ordered the CH Classic. This was their traditional burger. The beef patty was extra juicy and tender. They cooked it to a perfect medium. I got American cheese on top. This added a nice creaminess. The lettuce and tomato added freshness.

The burger also came with their CH sauce on the bun. This was almost like a thousand island dressing. It added a nice sweet taste to the burger.

Clinton hall was a great place for a burger and for watching football. They had huge televisions throughout the restaurant.

Check out one of their locations at www.clintonhallny.com

Enjoy!

T

I was so excited to make a second visit to Casa Nonna in New York City. I loved my meal the last time I went. I could not wait to try something new on the menu.

Similar to the last visit, I arrived at the restaurant earlier than everyone else in my group. So, I headed over to the bar for a cocktail. I ordered an Aperol Spritzer. This blended prosecco, aperol, and seltzer water. It was semi-sweet with lots of bubbles.

To munch on they gave me some of their homemade flatbread. I remembered these and they were delicious. These were crispy like crackers and topped with spices and parmesan cheese that was melted and crispy as well.

Once the rest of my group arrived we got seated at a cozy booth.  This was nicer than a table because it allowed for easier dinner conversation.

We ordered several appetizers to share around the table. The fried calamari were a must. I remember I had this before and really liked it. The tender calamari were breaded and fried until crispy. They also included julienne vegetables, that consisted of red peppers and pepperoncini peppers. I liked the tangy flavor that the peppers added to the taste of the calamari.

Out next was the Mozzarella in Carrozza. This fresh made cheese came with fresh heirloom cherry tomatoes and a basil pesto. The cheese was extremely creamy and sweet. The basil pesto added an herby taste that really paired well with the tomatoes.

The last appetizer was the Bruschetta. Now they offer three different kinds. We went for the Sicilian Eggplant Caponata, which is a marinated mixture of eggplant, ricotta cheese blended with herbs, and chopped up squash. This entire mixture was then topped with a drizzle of balsamic and piled high onto some toasted baguette pieces. There was such a sweet taste to the eggplant mixture. The balsamic added a slight tartness but it was very mild. The baguette pieces added a nice crunch to each bite.

I was excited to try my dinner. This time I ordered the Pici Alla Toscana. It was a twisted pasta that was covered in a Tuscan beef-pork ragu. The rich, creamy aroma of the pasta smelled wonderful as soon as my waiter placed the bowl in front of me.

There was an overall creamy texture to the sauce. It had a full savory flavor. The pasta was tender even though the noodles were slightly thick. The portion was the right size because it was rich. If it was any larger I would not have been able to finish it.

The last time I ate at Casa Nonna I was not able to try any of their desserts. I made sure I ordered a cannoli this visit. It came out in a beautiful presentation on the plate. There were fresh berries on the plate and the cannoli was gently placed on top. It was dusted with powered sugar.

Each end of the cannoli was covered in chopped up pistachios. I really liked the salty and crunchy element it added. The cream was very smooth and creamy. It filled the entire shell, which had a slight cinnamon taste.

I once again enjoyed my entire meal at Casa Nonna. It is definitely a place I would keep going back to. Check them out at www.casanonna.com

Enjoy!

T

Shake Shack is a fast food chain that started in New York and is growing across the country. When I was in New York I made sure to stop by the original location in Madison Park. It was not far from the famous Flat Iron Building.

It was a beautiful day which is a good thing. The original location being in the park, all the seating was outside. The did have lots of tables and chairs, so there was plenty of room for everyone. I got there right before the line got to long for lunch.

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I went up to the window to order the “Classic Shack Burger”. This is a single patty cheeseburger. Once I got my bag I could not wait to dig in.

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The bun was soft and doughy. The burger meat was tender and juicy. The meat was so fresh it melted in my mouth. The American cheese added a wonderful creaminess. The lettuce added a crispiness and the juicy tomatoes added a freshness.

The cheeseburger was just enough for a quick lunch on the go. I am glad I got to go to the original location. Shake Shack does make a fantastic burger.

You can see all their locations at www.shakeshack.com

Enjoy!

T