The Ultimate 2015 NYC Restaurant Week Survival Guide

NYC Restaurant Week

Well, it is that time of year again folks. Old man winter is being his normal douchebag self and the rich folk are hibernating or vacationing. We can all put on our Grumpy Cat sweat shirts, hunker down in our houses, and hate them as hard as Yankee fans will soon hate A-Roid or we can embrace one of the few perks that accompanies this frigid season.

Since this is a food blog it should be quite obvious that I am referring to the bi-annual event known as Restaurant Week. From February 16, 2015 until March 6, 2015 we, the commoners, can dine like royalty for a fraction of the normal damage that these heavy-weight gastronomic contenders would normally do to our wallets.

Instead of bills that are larger than the New York Mets budget for 2015, if you visit one of the 340 restaurants that are participating in Restaurant Week this year (The most ever by the way), you will only pay $25.00 for Lunch and $38.00 for Dinner. To make things even better, those prices include an appetizer, an entree, and a dessert.

As with everything else in life, you should always be wary of deals that sound too good to be true, and there are a few things one should know before you venture out to the great city of Gotham, in search of foodie gold.

1: Friends Don’t Let Friends Binge Drink and Dine

This ain’t college anymore Jockey Mc. FratPants. At this fine establishments the hooch is expensive and the fare is skillfully seasoned. If you still answer to a nickname such as Drunk Tom, The Slutbuster, or Senor Tequila, this event may not be for you.

Furthermore, if you are from New Jersey you are probably used to BYOB establishments that help alleviate the cost of dining out at most local restaurants. In New York, however, liquor licenses are easier to get than the internet clap from a torrent file. The liquor bill at these eateries can quickly and inadvertently surpass the price of the food, thus negating the savings you expected. I suggest meeting your party at a local bar in the neighborhood for a little pregame, drinking a moderately priced wine with your meal, and then finding an inexpensive night cap location before heading out of the city.

2: Do Your Homework

With 340 restaurants to choose from, follow the phrase, “know before you go.” A restaurant that is participating in Restaurant Week but does not display a menu on their website is not an automatic no, but it does raise a red flag. Think of your Tinder account here guys, would you meet that random horny cougar without at least seeing her slightly blurry, ten year old photo that was taken from an angle that only the Hubble telescope could actually capture. In other words, do your research and you will not be disappointed.

3: Suit-Up…Maybe

A lot of these establishments have a dress code and these rules are strictly enforced. You are not going to White Castle after a Tigerman show at the Clash Bar. Always check the website of the eatery of your choosing to find out what the required level of dress is for both males and females. I love jeans and a t-shirt, but nothing is worse than arriving at one of these restaurants with your lovely significant other in tow and being turned away at the door because you are rocking the wrong gear.

4: Arrive On Time

Most of the participating restaurants add extra tables and bring on additional servers for this epic event because they are booked solid for the entire duration of Restaurant Week. This means if you are late for your reservation they will give your table away without a second thought. The excuses that normally work at most eateries, simply won’t fly. Telling a New Yorker you got stuck in traffic will get you as much sympathy as telling your girlfriend that you cheated on her because you were drunk, and you thought you were playing the bongos on her ass. Do yourself a favor and get a late reservation so your on-time arrival is guaranteed and you can get your pregame on properly.

5: Eat Outside Your Comfort Zone

Restaurant Week is all about expanding your culinary aptitude and foodie street cred. This is not the time to order a safe meal that you can acquire at any old eatery. In other words go big or don’t go at all. I assure you, everything you eat at these restaurants is going to taste good, so why not try the grilled octopus instead of the Caesar salad or perhaps order the Foie Gras as opposed to the French Onion Soup. Your Instagram followers and your belly will thank you.

Since the number of restaurants that are involved in Restaurant Week can be slightly intimidating, I have decided to do you a solid. I have scoured through this year’s participants and have chosen what I consider to be the best of the best. The following are The Blue Collar Foodie’s Top Picks for each most of the culinary styles that appear on this massive list. This is by no means an all inclusive list and if you are a seasoned NYCRW veteran, I urge you to explore the directory on your own. However, if you are new to this game these are a few of the restaurants that will impress even the most persnickety epicurean.

American New

Park Avenue Winter

Park Avenue WinterWhere:

360 Park Ave. South (Park Av So/26 St)

Manhattan, NY 10010

212-644-1900

http://www.parkavenyc.com

Why:

This trendy eatery changes its name, design, and menu along with the seasons. Even if you were to eat at this spot four times a year, you would never get bored.

What:

Appetizer: Steak Tartare Rossini Foie Gras & Black Truffle ($5 supplement)

Entrée: Everything-Crusted Branzino with Smoked Cream Cheese and Pickled Onions

Dessert: Salted Pistachio Sundae with Orange Marmalade and Dark Chocolate Caramel

American Traditional

21 Club

21 ClubWhere:

21 West 52nd Street

New York, NY 10019

(212) 582-7200

http://www.21club.com/

Why:

Once a Pimp Ass speakeasy, this now upscale restaurant is not only celebrated but it is a celebrity favorite as well. If you are a TMZ fan, this one is for you. Some of the A-listers that have dined at this spot include; Harrison Ford, Bill Fucking Murray, Bill and Melinda Gates, Bo Jackson, Ernest Hemingway, and Frank Sinatra. Hell, the last time I ate at the 21 we were sitting two tables away from Geraldo Rivera and his super stashe.

*DRESS CODE: No jeans or sneakers. Jackets are necessary for gentlemen.

What:

Appetizer: Head-On Maya Prawn – Tomato Eggplant Chutney, Picholine Olives, Lemon Preserve, Chili Oil

Entrée: Lamb Bolognese – Garganelli Pasta, Roasted Tomatoes, Basil, Chili Flakes, Manchego

Dessert: Caramel Banana Sundae – Cookies and Cream Ice Cream, Whiskey Caramel, Banana Slices

Asian Fusion

Spice Market

Spice MarketWhere:

403 W. 13th St. (13 St/9 Av)

Manhattan, NY 10014

212-675-2322

www.spicemarketnewyork.com

Why:

This Meatpacking District gem focuses on Asian inspired street food the Chef fell in love with while traveling throughout South East Asia.  

What:

Appetizer: Soy Cured Salmon with Cilantro Crème Fraiche

Entrée: Roast Pork Steamed Buns with Yuzu Pickles and Chili

Dessert: Sweet Potato Ice Cream with Pomegranate and Condensed Milk

Brazilian

Fogo de Chão Churrascaria Brazilian Steakhouse

Fogo de ChaoWhere:

40 W. 53rd St. (53 St/6 Av)

Manhattan, NY 10019

212-969-9980

www.fogodechao.com

Why:

Fogo de Chão is a Churrascaria. In English, that roughly translates to MEAT! Holy Hot Damn, MEAT Everywhere! With unlimited trips to the salad bar, bread and side dishes served at the table, and endless cuts of Sirloin, Leg of Lamb, Pork Sausage, Pork Ribs, Pork Loin, and Chicken Breast wrapped in Bacon you better wear your buffet pants.

What:  

EVERYTHING YOU GLUTTONOUS BEAUTIFUL BASTARD!!!!

Chinese

Hakkasan New York

Hakkasan New YorkWhere:

311 W. 43rd St. (43 St/8 Av)

Manhattan, NY 10036

212-776-1818

www.hakkasan.com

Why:

It is one of only a few Restaurant Week Participants that is rocking a coveted Michelin star.

What:

Appetizer: Hakka Fried Dim Sum Platter – Sesame Prawn Toast with Foie Gras, Crispy Fried Prawn Dumpling with Plum Sauce

Entrée: Tofu, Aubergine and Shiitake Mushroom Clay Pot with Chili Black Bean Sauce

Dessert: Mango Parfait – Pink grapefruit & Szechuan Sorbet with Coconut Dacquoise

Continental
Petrossian

petrossianWhere:

182 W. 58th St. (58 St/7 Av)

Manhattan, NY 10019

212-245-2214

www.petrossian.com

Why:

If you are looking to impress, this is the spot to take that someone special. Quiet, extravagant, and romantic are adjectives that have been used to describe this French influenced foodie haven. I am usually against a large supplement cost but Petrossian is so well known for their Caviar, I suggest you shell out the extra $12 bucks and eat some serious Fish Eggs.

What:
Appetizer: Transmontanus USA farmed caviar 12 g presentation ($ 12.00 supplement)

Entrée: Pan Roasted West Coast Sturgeon with Cauliflower Ribs, Zucchini Pearls, and Stewed Eggplant

Dessert: Flourless Chocolate Mousse Cake

French

Benoit Restaurant & Bar

BENOIT NYCWhere:

60 W. 55th St. (55 St/6 Av)

Manhattan, NY 10019

646-943-7373

www.benoitny.com

Why:

Since most of us can’t jump on our G6 and float over to Paris any damn time we want, we rarely get to experience an authentic French Bistro. That is until Benoit opened its doors in 2005. The highly touted Chef Alain Ducasse is in charge of the Kitchen and each dish prepared in this classy joint illustrates his immense skill and training.

What:

Appetizer: Escargots

Entrée: Roasted Pork Loin with Creamy Polenta and Prune Sauce

Dessert: Soufflé glace a l’orange

Greek

Kefi

Kefi NYCWhere:

505 Columbus Ave. (Columbus/85)

Manhattan, NY 10024

212-873-0200

www.kefirestaurant.com

Why:

With two huge culinary names involved in this venture, Chef Michael Psilakis and Donatella Arpaia, you know Kefi is going to deliver some serious eats. This is one of the few restaurants I will recommend without seeing the Restaurant Week Menu because that star power holds weight!

What:

Game time decision.

Indian

Junoon

junoon nycWhere:

27 W. 24th St. (24 St/5 Av)

Manhattan, NY 10010

212-490-2100

www.junoonnyc.com

Why:

Junoon means passion and after one visit to this sophisticated Indian restaurant you will understand why they named it that. Junoon is not only gorgeous but it very well may serve the best Indian Cuisine in NYC. Not to mention the fact that it is also a Michelin Star recipient.

What:

Appetizer: Murgh Bhut Jolokia – Chicken Tikka with Spaghetti Squash, Pistachio, and Ghost Chili

Entrée: Kashmiri Rogan Josh – Lamb Shank with Cashew Yogurt Gravy

Dessert: Dark Chocolate Blood Orange Ras Malai Terrine

Italian

Trattoria Il Mulino

Il Mulino Trattoria Where:

36 E. 20th St. (20 St/Park Av So)

Manhattan, NY 10003

212-777-8448

trattoriailmulino.com

Why:

Leaving New Jersey for an Italian joint is like exiting New York City to score a slice of Pizza. If you are however in the mood for Italian, I highly recommend this trendy Trattoria with an industrial twist. This may not look like Uncle Sal’s corner eatery; but this hip, edgy spot knocks out the classics, just like Nonna used to make.

What:

Hipsters don’t post Menus!

Japanese

Nobu Next Door

Nobu Next Door Where:

105 Hudson St. (Hudson/Franklin)

Manhattan, NY 10013

212-334-4445

www.noburestaurants.com

Why:

Much like its sister restaurant Nobu, the fare served at Next Door is world renowned and delightfully prepared. The design and environment of Next Door adds a dash of culture to the overall meal experience that is well worth the wait.  You can try to call ahead but they rarely take reservations.

What:

Appetizer: Black Cod Miso on Limestone Lettuce

Entrée: Assorted Sushi

Dessert: Chef’s selection dessert

Korean

Bann Restaurant and Lounge

Bann NYCWhere:

350 W. 50th Street

New York, NY 10019   (between 8th & 9th Ave)

Phone: (212) 582-4446

http://www.bannrestaurant.com

Why:

You will notice that there are two Korean restaurants that landed on this list. I honestly could not decide which one of these jaw dropping spots to suggest so after a great deal of hemming and hawing, I decided to declare the battle a draw.

Bann, the first of the two, is a unique and interactive restaurant that calls upon your skills as a Chef by allowing you to cook your own meals on their smokeless tabletop grills. Of course, if you are reluctant to participate in this endeavor the actual Chef will prepare your meals for you, because you are lame. The cook your own option at Bann adds an element of fun to your evening and may even cause the members of your group to actually put their cell phones down at the table.

What:

Appetizer: Bossam Bun – Roast Pork Belly, Spicy Daikon, And Sweet Soy on Steamed Buns

Entrée: Korean Barbecue

Dessert: Carrot Cake – Asian Spiced Carrot & Yuja Pineapple Cake with Vanilla Ice Cream

Gaonnuri

GaonnuriWhere:

1250 Broadway, 39th fl. (Broadway/32 St)

Manhattan, NY 10001

212-971-9045

http://www.gaonnurinyc.com/authentic_korean_restaurant_nyc/

Why:

Gaonnuri is located in a 39th floor penthouse in Koreatown and offers awe-inspiring views of the greatest city in the world. To be honest, Gaonnuri could serve  McDonald’s in a dining room like this and still make a killing.  However, they choose to serve some of the best Korean Food in the city, only adding to the appeal of this spot.

What:

Appetizer: Bossam – Braised Pork Belly with Kimchi made with Octopus, and Perilla Leaves

Entrée: Duck Breast BBQ

Dessert: Chef’s Choice

Mediterranean

Taboon

taboon NYCWhere:

773 Tenth Ave. (10 Av/53 St)

Manhattan, NY 10019

212-713-0271

http://www.taboononline.com/

Why:

Taboon combines the vibrant spices of the Middle East with the alluring flavors of the Mediterranean to create innovative dishes that will awake your taste buds.   This may not be the most expensive restaurant on the list, but the food they are cooking in their wood fire oven is equal if not better to the big dogs.

What:

Appetizer: Black Tuscan Kale with Feta Cheese, Shaved Fennel, Cucumber, Apple, Sunflower Seeds, Lemon juice, Olive oil and Sumac dressing

Entrée:   Pressed Lamb Belly Moussaka with Tomato and Eggplant Puree, Fingerling Potatoes, and Kashkaval Cheese

Dessert: Silan – Vanilla Ice Cream layered with Puffed Rice and Date Syrup, sprinkled with Caramelized Pistachios & topped with shredded Halva

Mexican

Empellón Taqueria

Empellon TaqueriaWhere:

230 W. 4th St. (W 4 St/10 St)

Manhattan, NY 10014

212-367-0999

www.empellon.com

Why:

Empellón Taqueria opened their doors in 2011 with the intention of treating tacos with a high level of respect and serving them in a fun environment. They have accomplished that mission and then some. If you are a Taco lover, like my wife Kat, this is the spot for you. For all the haters that are reading this thinking, “Tacos can’t be classy,” stuff a burrito in your pie whole and check out the sick menu they are offering for Restaurant Week.

What:

Appetizer: Ceviche – Octopus, Parsnip Pumpkin Seeds, and Salsa Papanteca

Entrée: Shortrib Pastrami Tacos with Pickled Cabbage and Mustard Seed Salsa.

Dessert: Milk Chocolate Flan

Pan-Latin

Yerba Buena

yerba BuenaWhere:

23 Ave. A (Av A/2 St)

Manhattan, NY 10009

212-529-2919

http://www.ybnyc.com/media/yerbabuena.html

Why:

I had a rough time choosing a Pan-Latin representative for my list because I have not visited very many of them in the city. Then I read the menu that Yerba Buena is offering for Restaurant Week and my belly had a foodgasm. I dare you to read the menu and not hit this Latin inspired eatery up… Go ahead, I will wait… Told you so!

What:

Appetizer: Empanadas de Pato – Duck Confit Tinga, Salsa Mexicana, Crema, and Queso Fresco

Entrée: Lechon – Suckling Pig Carnitas, Habanero-Orange Salsa, Cactus Salad, and Chicharron

Dessert: Tres Leches – Crema de Cajeta, Tres Leches Sauce, and Vanilla Ice Cream

Seafood

The Sea Grill

The Sea Grill NYCWhere:

19 W. 49th St. (49 St/5 Av)

Manhattan, NY 10020

212-332-7610 | fax: 212-332-7677

www.theseagrillnyc.com

Why:

The Sea Grill is another prime example of how Restaurants are a lot like Real Estate. Location, location, location! If you are looking for some relationship points, bring your beau Ice Skating at the Rockefeller Center Ice Rink before walking hand in hand to this absolutely stunning seafood eatery. Watch as they Instagram the night away and each LIKE those filtered photos garner you will earn you one more cool point! You’re welcome!

What:  

Appetizer: Montauk Baby Calamari a la Plancha with Patatas Bravas and Chimichurri sauce

Entrée: Maine Monkfish ‘Osso Buco’ with Creamy Polenta and Wild Mushrooms

Dessert: Vanilla Caramel Panna Cotta with Valrhona Chocolate Sorbet

Steakhouse

MarkJoseph Steakhouse

MarkJoseph Steakhouse Where:

261 Water St. (Water St/Peck Slip)

Manhattan, NY 10038

212-277-0020

www.markjosephsteakhouse.com

Why:

Restaurant Week is usually not the best time to visit a Steakhouse in NYC.   The truth is, if you want a slamming steak in the Big Apple you normally have to bite the bullet and pay out the nose. However, MarkJoseph Steakhouse is the exception that proves this rule. They are offering a 20 oz. sirloin or an 8 oz. Filet Mignon on their dinner menu.  Get your meat on!

What:

Appetizer: Sizzling Canadian Bacon

Entrée: Sirloin Steak 20 oz.

Dessert: Cake

Vietnamese

Le Colonial

Le ColonialWhere:

149 E. 57th St. (57 St/3 Av)

New York, NY 10022

212-752-0808

www.lecolonialnyc.com

Why:

Le Colonial was once a bustling haven for OG foodies in the NYC area and then for some reason lost its place in the culinary pantheon of Gotham. Instead of closing up shop and admitting defeat, however, this restaurant found a new Chef that seems to have set Le Colonial back on the path of Gastronomic greatness.

What:

Appetizer: Suon Nuong – Grilled Baby Back Ribs with Lemongrass and Sweet Soy

Entrée: Bun Trio – Grilled Prawns with Beef Brochettes & Cha Gio Herbed Vermicelli Salad

Dessert: Banana Tapioca Pudding

Holy Hell, Habit Burger, May Be Habit Forming

I am what some people might label a food snob. Although, we prefer to be called Foodies, Epicureans, and Gastronauts, I have accepted that there are individuals that see my chosen perspective on food to be mildly pretentious. To be honest, I am sure those D-bags in Fedoras, fashion glasses, and tight jeans would rather not be called hipsters, but if the ironically worn croc fits…

As with any personality quirk that some people perceive to be annoying, once you accept it and embrace it as part of how you are, it seems to grow exponentially; hence the unequivocally maddening progression of the selfie.

My growing love affair with the foodie realm has an unfortunate price though, and that price is my increasing abhorrence for the gastronomically challenged grub that is served at almost every chain restaurant in the good ol’ U.S. of A. I know what you are thinking, “Mr. Blue Collar Foodie that does not seem like a problem at all.” It may not seem like an issue at first glance, but there are two reasons being on this epicurean soap box which is teetering on the fence of smugness is not the best place to be.

The first issue is most of your friends enjoy restaurants such as The Olive Garden, T.G.I.Fridays, Chili’s, and all the other flair wearing, slop slinging, chains that litter the highways, and therefore you tend to alienate yourself from the group by shunning these establishments. Secondly, no one likes a hypocrite, and I don’t care how much of a foodie you claim to be on your website, blog, Facebook, Twitter, and Instagram page, every single one of us have a weakness. It may be a Big Mac, a Whopper, a Crunchwrap Supreme, or a 7-11 Taquito, but every now and again that craving hits and until it is satisfied, that Duck Confit Cannoli tastes bland and ordinary.

My edible Achilles Heel comes in the form of an infamous fast food hamburger so gastronomically filthy that by merely writing this sentence I could be thrown out of the League of Extraordinary Eaters for life. (That club does not exist, but it does now! Hit me up to Join!)

To paraphrase A Clockwork Orange , “And the thing that always flashes into my gulliver is that I’d like to have one, right down there on the floor, the old In-N-Out, real savage.” That is right; my foodie transgression is none other than an Animal Style Double-Double from In-N-Out Burger. Unfortunately, not only is In-N-Out a chain restaurant and dining there could get me black balled from every farm-to-table this side of Pennsylvania, the closest In-N-Out is in freaking Texas! So even if I decided to give in when the hankering hits, I am shit out of luck, and my only recourse is to visit one of the many east coast clones that fail to compare to MY PRECIOUS!!!  That is until NOW!

Welcome to Habit Burger

Welcome to Habit Burger

The Habit Burger Grill, another California based burger chain, just fell from the heavens and landed smack dab in my hometown! The address for this new burger joint is 3101 Promenade Blvd. in Fair Lawn, NJ 07410. When it first arrived, I have to admit it; I believed it to be just another trend following fast food chain serving sub-par, salty meat pucks to the masses one stale bun at a time. I honestly did not give them a second thought.   That is until the buzz began. Slowly but surely like the well-deserved hatred for Ray Rice that swept over America, a phrase was being uttered in Bergen County. A phrase that once bounced off my ear drums, made this uninformed Habit Hater enter the newly constructed burger spot and literally eat my words.

What was the phrase you ask? It was very simple but insanely incendiary, “Habit may very well be better than In-N-Out.” This sentence echoed in my head, rattled around like a bouncy ball in an elevator before snuggly resting in my frontal lobe. I pass by The Habit Burger Grill twice each day, and every time I drove past this utterance reverberated once again. Until one night I made the executive decision that Kat and I would visit The Habit for dinner.

Eventhough quite a few people with appetites that I trust were talking up Habit, I still had my reservations. In my eyes, comparing a burger to my Double-Double is like comparing a common man to Jesus Christ, or a comedian to Robin Williams, you don’t do these things lightly. However, as Kat and I entered The Habit Burger Grill, the wafting smell began to seduce us. It did not smell of grease and fat. There was actually a scent of grilling meat that permeated the air. Furthermore, the set up of the restaurant had a familiar Californian feel, with an open kitchen and simplistic yet diverse menu hovering above the cashiers.

I felt it was somewhat busy for a Monday night, but that will happen when a new restaurant comes to town. Even though the line was decently long, the staff handeled it with ease and kept us moving at a brisk pace. When it was our turn to order, Kat and I decided to try what The Habit Burger Grill was most famous for, their Char Burgers. Our thought was basically if we like their original creation then we will have an excuse to come back and try their other offerings such as the BBQ Bacon Char Burger, Teriyaki Char Burger, Veggie Burger, or Fresh Albacore Tuna Sandwhich.

The fixins'

The fixins’

I ordered a Double Char Burger with a side of Onion Rings whereas Kat decided to go a little smaller. She ordered the single Char Burger with the Californian flair of avacado and a side of Tempura Green Beans. You heard that right, Fresh Cut Green Beans, lightly battered and flash fried at a Fast Food Burger Joint. While waiting for our food to be made fresh to order, we grabbed a table, filled up our drinks, and visted the Fixins bar. The Habit offers various hot peppers and numerous different dipping sauces that we helped ourselves to while we awaited our meals.

Double Char Burger

Double Char Burger

When our buzzer, well, buzzed, we approached the counter and gathered our food. It was the moment of truth for The Habit Burger Grill in this foodies’ eyes. I quickly snapped a bunch of photos to utilize for this post and then without hesitation grabbed my Double Char and chowed down. My friends, it was love at first bite. In my head, the act of chewing on this sandwhich played out like a cheesey romance movie, where the couple runs in slow motion towards each other for their first embrace. The Mayonnaise, pickle, and carmelized onions joined forces with the melty cheese and expertly prepared burger patty to create a burger that was equal, if not better than the crack-cocaine that is my In-N-Out Double Double.

Onion Rings

Onion Rings

After almost demolishing my entire Double Char before even trying the sides we ordered, I was able to gain control of myself and put the burger down for a moment. My first stop was the capital city of Onlandia, the Onion Rings. They were battered and fried quite well and came with a ranch dipping sauce that paired nicely. The best part of these fried wonders were the onions that were choosen to be used. I believe it was a sweet onion, it may have been a Vidalia, but whatever it was, it was chock full of yummy goodness.

Fried Green Beans

Fried Green Beans

As per usual, my lovely wife was extremely generous and allowed me to sample her Tempura Green Beans.   Not only are these a healthier option than the sterotypical fries and onion rings that usually accompany a fast food burger, they were extremely flavorful as well. Furthermore, they only got better when dipped into the the Ranch sauce that I mentioned earlier.

Once our meal was resting ever so nicely in our bellies awaiting its eventual digestion, Kat and I began to discuss how The Habit Burger Grill faired. We both enjoyed the hell out of the Burgers and appreciated the variety of sides that could be ordered to compliment it. The fixins bar is always a plus, because you can, as the Defecting Monarch Of Burgers says, Have it your way. We also respected the history behind The Habit, which started out as a small endeavor by two brothers with big dreams.

Single Char Burger

Single Char Burger

When everything was said and done, we left The Habit Burger Grill happy and full. As for the burger and how it compares to my clandestine long distance love affair with the Double-Double. I give the Char Burger the highest praise I can bestow on a fast food burger, it is different than yet equal to my beloved In-N-Out, and I assure you, there is not enough Michelin Stars in this world that will ever bypass that endorsement.   RESPECT THE BURGER INDEED!

Click to add a blog post for The Habit Burger Grill on Zomato

The Q-Crew BBQ Catering Company Rocks Out With Thier Hog Out!

So, you want to throw a backyard Barbecue that will make one of Andrew Jackson’s epic White House parties seem like a lame Jack and Jill shower, but even though Yan Can Cook, You Can Not.  You may think that you have no options and sheepishly accept your fate as merely a party attendee and not the host with the most, but you would be wrong.  Perhaps you can cook with the best of them, but you are lazier than a freshman in college after partaking in your first all night weed and fast food festival. Not that I condone that sort of thing, I mean fast food is horrible for you.  Maybe you are not lazy or gastronomically challenged but just want to be able to enjoy the legendary soirée that you are planning without having to man, or woman, the grill all night while your friends enjoy the giant bouncy castle and life size wrestling Ring full of Jell-o shots that you rented for this event.  If you fall into any of the aforementioned categories you need to request the Q-Crew to come to your next event!

Andrew Jackson sure did love to party!

Andrew Jackson sure did love to party!

Recently, I had the honor of officiating the wedding of two of my friends, one whom happens to be a fellow blogger. (Check out his humorous child rearing blog by clicking here.)   You read that right, I not only have a 9-5 job and write about some of the best Blue Collar Food I can find, but I also happen to be an ordained Reverend!  I thoroughly enjoy performing marriage ceremonies, and I have a blast at every wedding that I get the chance to preside over, although, this wedding had something that made this member of the cloth salivate like never before.  Instead of a pretentious indoor, five course meal, offering the same menu that has been served at receptions for 35 years, this couple made the executive decision to call in the Q-Crew to cater their special day.

Whole Pig Roast

Here Piggy Piggy Piggy

The Q-Crew is not your stereotypical catering company.  Instead of chasing stuffy white gloved waiters throughout a banquet hall, creating a live action Pac-Man like game that ends in you eating three shrimp and one pizza bite that you had to wrestle from your Great Aunt Bertha, you get to watch the Q-Crew in action as you mingle with the other guests during the cocktail hour.  Q-Crew does offer many different packages for any event that you could imagine, but by far their most impressive is the roasted whole pig complete with Pre-dinner photo ops.

Grilling

The Q-Crew hard at work!

This particular event not only featured the whole roasted pig, but the privileged guests of this amazingly meaty shindig got a one way ticket to flavor country courtesy of the Bride and Groom, via the Q-Crew express.  The menu for this grand affair consisted of St. Louis Style Ribs, Pulled Pork, Barbecue Chicken, Hamburgers, Hot Dogs, Grilled Vegetables, and a plethora of fixings that paired perfectly with this meatgasmic offering.  Although the Bride was beautiful, the Q-Crew spread gave her a run for her money as the most stunning attendant of this fine affair, but since she was the one who brought this eating orgy to my world, I will say she beat the pig by a snout.

So much meat! TWSS

So much meat! TWSS

Once the food was ready, I was like Alex Rodriguez in a Performance Enhancing Drug store; I did not know which wonderful concoction to try first.  Since there was only limited plate space and I am a carnivore at heart, I decided to fill my first plate to capacity with the tantalization flesh of my most favorite farm animal, the pig!  As I was scooping the hearty portions of this fantastic meat onto my plate, the wafting aroma overwhelmed me with so much joy and happiness; I could barely make it back to my table before shoveling copious amounts of this picturesque BBQ into my drooling mouth.  Before I damn near ran to my table, I hit up the sauce bar to dress my swine properly before eating the hell out of this masterpiece that I created.  Not knowing which sauce was going to be the best on the pork I added a small amount of each type strategically so they did not comingle and contaminate each other.

Plate of Pig

Meat my plate of pig! See what I did there?

My first plateful consisted of two ribs, a generous helping of the roast pig, some pulled pork, a piece of corn bread, and a few pickles.  Considering I had been peering at Wilbur throughout the afternoon much like a 12 year old boy studies the first playboy he finds hidden in his father’s garage, I decided that it was the most logical starting point for my adventure down BBQ lane.  As I took my first bite, all I could think is if I were Zach Braff in Scrubs, my favorite pork memories would be playing in my head in slow motion with a horrible 80’s ballad added in for good measure.  Alas, I am not Zach Braff, although I think Kat would not be opposed to it.

Divine Swine

Divine Swine

Even though there was no divine swine montage, the pig was uber tasty.  It was moist, yet firm, with the proper bite that should be associated with good, wait check that, great barbecue.  The smoke flavor was not overbearing but still created that slight wood cooked twang that barbecue aficionados search near and far for.  I also loved the fact that the meat was not over seasoned or over sauced. The Q-Crew allowed the meat to speak for itself and not only did it talk but it sang!

Ribs of plenty

Ribs of plenty

After demolishing the pile of roast pig I had liberated from the buffet table, I moved onto the ribs.  When most people discuss ribs they rave about the meat falling off the bone but not I and much to my euphoric joy not the Q-Crew either.  In my opinion, ribs should have a slight firmness that requires a small amount of effort to remove the succulent meat from the bone, which perpetuates the primal sensation one gets when eating a bone-in cut of meat. The Q-Crew’s rib was not only expertly prepared in this fashion, but it also had a flawless smoke ring that added to its esthetic appeal.   As for the taste, the sweet smoke flavor paired perfectly with the tanginess of the barbecue sauce and spices creating a cacophony of flavor that made me want to create a Facebook page for these ribs simply so I could become friends with this rib for real because we all know you ain’t really friends with someone until you are friends on Facebook!

Pulled Pork

Pork that is pulled makes me happy!

The pulled pork, which had been waiting patiently as I fell in love with the pig and then cheated on her with the angelic ribs, was finally ready to be devoured.  I created a sandwich with the pulled pork and topped it with a liberal slathering of BBQ sauce, because that is how I roll.  See what I did there, sandwich, roll, get it, get it… Oh to hell with you, that was funny.  Once again this pulled pork was not drowned in sauce but instead the Q-Crew let the natural flavors of the porky goodness be the star of the show.  Don’t get me wrong, this pulled pork had some righteous flavor, but the predominant taste was good ol’ fashion pig and that is just how pulled pork should be.

Hamburgers

Just in case you’re a traditionalist.

I would be remiss as a card carrying member of the foodie community if I did not try everything the Q-Crew had to offer, so as I explained to Kat, it was my civic duty to say to hell with our diet and rock some seconds. On this trip up to the buffet line, I had to try some of the Q-Crew’s chicken because I had yet to sink my teeth into that BBQ favorite, but I simply could not pass up the opportunity to grab some more pig, pulled pork, and ribs.  Once again, there just was not any room for sides or the hamburgers and hotdogs, but I was told by other guests that they were mighty good.

Corn Bread

Mmmmmmm Corn Bread!

As for the chicken, at this point if you expected anything lower than stellar marks for anything that graced the Q-Crew’s grill, you have not been paying attention to this review very closely.  The flavor profile on the chicken was simple yet palatable, and it was cooked impeccably.  Chicken can be tougher than Howard Wolowitz’s Mother’s brisket, to cook properly on an open flame in large quantities, but the Q-Crew’s professional staff made it look about as easy as finding a celebrity who has a drug problem.

If you are looking to be the envy of the entire Social Media community that was not invited to your next backyard bash, you need to contact The Q-Crew BBQ Catering Company at 908-256-1198.  I warn you though, whoever can’t make it to the event due to a prior engagement will have to be put on suicide watch after they read all your friends’ status updates.  Furthermore, if I was you, I would warn my neighbors that the Q-Crew will be cooking at your function so they don’t think that you rented your house to a purveyor of cinematic filth when they hear the sounds of pure ecstasy escaping from your guests’ mouths after they take their first bite of the serious barbecue that the Q-Crew will deliver.  The Q-Crew slogan pretty much sums up the awesomeness of hiring these BBQ connoisseurs to bring their epicurean treats to your next jamboree and that is, “You Chill…We Grill.”

Grilled Veggies

BTW, Their Grilled Veggies were pretty good too!

Old San Juan Makes The Blue Collar Foodie Say ¡Wepa!

One of the phenomenal luxuries of living in Bergen County New Jersey is the never ending list of culinary quests that one can embark on, within mere minutes of their residence.  There are very few cuisines that a simple Google search cannot turn up five or more restaurants within a reasonable proximity.  So, when I do have the opportunity to visit a restaurant that is sharing a scarce delicacy that I normally have to venture into New York City for, I get rather excited, especially when I score a Groupon for said indulgence.   The style of gastronomy that I am referring to is none other than Puerto Rican food, and the establishment that is delivering this tantalizing fare to the Bergen County area is Old San Juan, located at 165 Route 46 West in Saddle Brook, NJ.

From the outside, this restaurant seems quite unassuming, mainly due to ear defiling noise and the unpleasant eye contamination that occurs when your next door neighbor is a bustling freeway.   Thankfully, once you enter Old San Juan you are whisked away from this suburban netherworld and brought to a veritable wonderland of peace and tranquility, complete with the heavenly aroma that only accompanies the wonderful cuisine of the islands.  When Kat and I entered the restaurant we were instantly greeted by a smiling face and escorted to our table promptly, which is always appreciated.  Furthermore, the modern, fresh, and clean interior design seemed to comfort Kat and I, almost immediately.

Old San Juan

Old San Juan Exterior

Once we were seated we were given menus from our waitress and she took our drink order as well.   Old San Juan, like most non-chain restaurants in New Jersey does not have a liquor license but they do allow you to bring your own bottles of wine or beer.  In addition Old San Juan offers an added bonus of B.Y.O.B Sangria, which allows you to supply the wine which they will serve with their own blends of fruits, creating an island inspired cocktail that pairs perfectly with Puerto Rican Food.   Kat and I perused the menu and after some serious deliberation we made our selections and signaled the waitress to join us once again.

If you have ever used a Groupon before you are well aware that there are specific guidelines to follow for each and every Groupon that you purchase and in order to take advantage of the substantial discounts, these rules must be followed.   I always present my Groupon to the server before I begin the ordering process.  The reason I do this, is because some of the regulations can be somewhat convoluted and the wait staff will be able to guide you down the path that allows you to use your Groupon at the end of the night.  There is nothing worse than attempting to pay for a bill with a Groupon and finding out there is an issue with using the deal, because of something you ordered.  Our Groupon stipulated that we could order 1 appetizer and 2 entrees, so we chose the Tostones Rellenos de Pernil , Stuffed Plantain with Pork, for $10.95.  Kat then ordered Churrasco, Skirt Steak, for the reasonable price of $21.95, while I decided upon the Pargo Rojo Entero, Whole Red Snapper, in a garlic sauce, for a sensible $23.95.  Each of our meals came with a choice of rice and beans, plantains, or a salad as a side dish, but considering that going to a Puerto Rican restaurant and opting to not try the rice and beans is tantamount to giving a purple nurple to a UFC fighter, we wisely chose the rice and beans to accompany our meal.

Roast Pork stuffed Plantain

Roast Pork Stuffed Plantain

When our appetizer arrived, I knew we were in for a treat.  Not only was the presentation of this traditional Puerto Rican dish exquisite, it smelled so damn good I almost divorced Kat on the spot so I could marry the chef, regardless of his or her sexual orientation.  Kat and I each took a forkful of the mountain of roast pork that was erupting out of the crispy fried plantain, which soon joined the pork on our fork, and took our first bite in unison.  The noises that we made after that first bite are usually heard in sleazy hotel rooms located on highways, not restaurants, but we did not care, because it was that good.  The textures married perfectly with each bite while the flavors hopped, skipped, and jumped across our taste buds.   When our waitress delivered our appetizer she pointed out that our table was equipped with homemade hot sauce that she warned was very hot.  Kat and I might as well be the co-presidents of the Hot Sauce Fan Club, so we did not heed the waitresses warning at first and added a little bit too much hot sauce to one forkful of yummy which started a five alarm fire on our tongues that was not easily quenched.  After our battle, we experimented with different amounts of this forceful yet flavorful sauce and found just the right quantity to use, which added tremendous taste without scorching the earth.

Skirt Steak With Chimichurri Sauce

Skirt Steak With Chimichurri Sauce

Shortly after we finished our appetizer our main courses arrived.  As our dishes were delivered, we noticed that once again the presentation was lovely and the portions were generous to say the least. Kat’s skirt steak was at least 12 ounces and my Red Snapper probably weighed in at 2 pounds.  Kat and I began to eat our entrees and all semblance of conversation ceased for at least 5 minutes.  We were mesmerized by the food that was brought to our table.   My fork tender, juicy, Snapper was swimming in a butter garlic sauce that heightened the snapper’s natural flavor tenfold.   Kat’s expertly prepared, tender steak was served with a Chimichurri sauce that was delicate yet delicious, not overpowering like so many others I have tasted.  As for the rice and beans, it would not be a complete Puerto Rican meal without them; they were the perfect side dish to an amazing meal.

Red Snapper With Garlic Sauce

Red Snapper With Garlic Sauce

If you are like me and you are looking to explore the world one plateful at a time, I highly recommend Old San Juan.  Everything we tried was terrific and prepared exactly how we asked for it.  In addition, even without the Groupon, the prices are reasonable and the service was fantastic.   In the lovely words of the land that inspired this beautiful meal, ¡Wepa!

 

Puerto Rico

Even the Fish Loves Puerto Rico

Old San Juan on Urbanspoon

 

The Blue Collar Foodie Takes Some “Sage” Advice From a Fellow Fair Lawn Foodie

As a foodie, I am always looking for new and alluring places to fill my craw with tempting culinary treats, and therefore I am continuously taking advice from other epicurean adventurers about restaurants that I “must try.”  This time around, this sage advice, you will soon see why that pun was horrendous but I could not help myself, came from one of my friends on Yelp.com named Mark C.  Mark suggested that I bring my stomach, and my wife, to Sage, see I told you that pun was bad, located at 17-15 Broadway, in Fair Lawn, NJ for as Dr. Sheldon Cooper would say, “A real Italian treat.”   It took me a while but I heeded this advice as Rihanna should have in regards to her punch drunk beau Chris Brown, and visited Sage last Sunday.

Welcome to Sage

From the outside this restaurant is slightly unassuming, due to the fact that is highway adjacent and the facade of the building itself if somewhat old and shabby looking.  Please do not let these shortcomings taint your overall impression of this establishment; because once you cross the threshold of Sage’s doorway, you are transported away from this meek and dated ornamentation, into a contemporary land of fresh clean paint and modern furnishings.

The first thing I noticed after the décor was the ample and plush seating that filled the rather spacious dining area.  If you know me, you know that I like confined spaces like Jim Jones likes shoveling his sidewalk, in order to understand this joke you may have to read this Patch.com article that was mentioned nationally on TMZ.    So when Kat and I were offered the choice between a table and a pimpalicious, my words not the servers, booth, we immediately opted for the booth which was damn near cavernous and uber comfy.

Once seated our server Jason approached our table and handed us our menus and informed us of the specials for the evening, before taking our drink orders and leaving us to peruse the bill of fare.  Since Kat and I are fat kids at heart, we had already scoured the interwebs for reviews and the menu for Sage’s dinner offerings, so we had a decent idea of what we would be ordering.  Once we placed our closed menus on our table, which is of course the international signal telling our server that we were ready to order, Jason was there faster than you can say Unique New York three times fast, go ahead give it a whirl, I will wait.  Okay, that was just for my enjoyment, that phrase is really hard to say and you probably did it at your desk at work and now everyone knows you are crazy, so let’s just say Jason was good at what he does and move on from this embarrassing moment in your professional life shall we.

Sage's Olive Bread

Olive Bread

I ordered the Veal Luigi which is described as veal topped with spinach, mozzarella and a sun-dried tomato sherry wine sauce for $23.00, and Kat decided on Tortelloni Bolognese special described as cheese tortelloni topped with homemade meat sauce and fresh grated Parmesan cheese for $20.00.  Each of our meals came with a house salad which of course came with our choice of dressing.  Furthermore, my meal was supposed to come with a side of potatoes but being that I knew I was going to write this article I had to upgrade my side dish to a bowl of pasta with marinara sauce, because seriously a food critic that goes to an Italian place and does not try the house gravy is about as trustworthy as a skinny chef!

After our orders hit the kitchen Jason returned to our table and delivered a basket of bread that at first glance seemed to be quite ordinary.  Before leaving, he lit a candle and placed it on our table, recognizing that Kat and I were on a “date,” which was extremely appreciated and enhanced the ambiance of this establishment even more.   With the guidance of the romance inducing flicker of the candlelight I lifted the napkin that was covering the superficially conventional bread and I realized why Jason added the candle to our table.  The soft light the candle provided had little to do with my wife and more to do with the loaf of homemade olive bread that I just uncovered.   As I reached for this stunning temptress, I could have sworn I heard the pleasant sounds of a harp playing a melody, while my hand slowly extended towards my prize.  This 1980’s movie cliché was completely necessary because words cannot express the explosion of flavor that this bread packed per slice.  Sage already had a hold of me and the entrée had not even touched the oven yet.

Sage's House Salad

House Salad

While savoring my second piece of the simply divine olive bread, our salads arrived and Kat and I were offered fresh ground pepper which we gladly accepted.  The salads were not robust but a decent size for a side salad.  The house dressing was expertly made and the salad was dressed to perfection with just the right amount of this flavorful concoction.   Kat and I made short work of the greens and I of course needed to splurge and have one more sliver of the olive bread before awaiting our main course.

When the main course arrived I could tell just from the aroma wafting off the plate that Sage was going to complete its almost flawless performance in style.  Both entrées looked and smelled remarkable, and appeared to be fairly large portions which this foodie loves to see.  Jason offered, Kat and I fresh grated Parmesan cheese, which we graciously accepted.  When our dishes were garnished Italian style, we only had one option, and that was to dig in.  My veal was tender and succulent and seasoned to perfection, topped with a sauce that most likely cascaded like a waterfall from heaven into the kitchen of Sage.  Kat’s tortelloni tasted amazing as well, thanks to the skillfully prepared Bolognese sauce that had just the right consistency.

Veal Luigi

Veal Luigi

In addition to the wonderfully attentive wait staff, the soothing ambiance, and the delicious food, while we were eating our main course, not only did the owner come by our table to check on us, but the Chef himself made his rounds just to make sure our food was prepared to our liking.  After our meal was complete, we opted to decline desert because we did not want the essence of the meal we had just consumed to be washed away so quickly.  With the check in our hand we paid our bill, a modest $50.00 might I add, and left Sage with full bellies and happy souls.

Tortelloni Bolognese

Tortelloni Bolognese

I implore all the foodies in the Bergen County area to visit Sage not once, but often.  This area is littered with mediocre eateries that linger far past their expiration date, yet we are constantly losing incredible restaurants due to apathy.  Sage is not only quite inexpensive for the quality of food they are serving, but they, like most New Jersey eateries, are a bring your own bottle establishment, which saves you even more money.   So, in the immortal words of Billy Joel, grab “A bottle of red, a bottle of white.  It all depends upon your appetite.  I’ll meet you any time you want, in our Italian Restaurant. “

Sage Restaurant on Urbanspoon

The Blue Collar Foodie Visits Bhoj, a True Sub-Continental Delight

Throughout my many years as a foodie I have visited countless restaurants searching for phenomenal interesting cuisine.  Since I have been on this endeavor for such a lengthy amount of time, it gets harder and harder to find new restaurants to take a bite out of.  I sometimes feel like a nomad wandering out of town, to another county, or even across state lines in pursuit of a foodie find worth talking about.   Imagine my surprise, when I was informed that I had been missing out on some of the best Indian food in the state, right in my own backyard.  After receiving messages from several of my Facebook friends urging me to give Bhoj, located at 430 Market Street, Elmwood Park, NJ 07407, a try, I had no other option but to heed their advice.
Bhoj

Kat and I are no strangers to ethnic food, which you know if you read this blog, so when I mentioned the possibility of Indian food for dinner Kat did not even let me finish the question, before responding, “YES!”  After a long day of work and a short stint at the gym, Kat and I hopped into the car with our appetites and headed to good ‘Ole Elmwood Park to experience all that Bhoj had to offer.

At first glance, Bhoj, does not seem like much, due to the fact that it is located in a shopping plaza with a Dunkin Donuts, a liquor store (wink, wink, nudge, nudge, Bhoj is a BYOB), and a Laundromat, but as I have learned quite a few times on my epicurean adventures, looks can be deceiving.  As we entered Bhoj, the intoxicating aroma caused us to forget what the building looked like outside and focus on the interior of this enchanting restaurant, which was decorated with an authentic Indian theme.  I felt like Tucan Sam as I followed my nose through the restaurant as we were seated by our waiter.

Once we were seated we were welcomed to the Bhoj by our server and handed two menus and a list of specials.  While perusing the menu our waiter brought over two glasses and filled them with water while we attempted to make our decision.  When the waiter came back, as per usual, Kat and I could not make up our minds so I asked him to suggest an appetizer.  More often than not a waiter or waitress will choose an item on a whim when requested to advise a diner on what they should eat, but not at Bhoj.  I was happily surprised when our waiter engaged us in a short conversation in an attempt to judge our likes and dislikes before just offering a random dish for us to order.  Armed with the knowledge that he collected from our conversation our waiter competently recommended the Vegetable Samosas with Channa which was described as crispy golden brown triangle pastry stuffed with potatoes and green peas.  We of course took our waiters advice and ordered this alluring appetizer while we scrutinized the menu some more looking for the perfect entrée.  Our waiter also asked us what degree of spiciness we would like our appetizer to have, E.G. Mild, Medium, or Hot.  We requested medium, but our waiter seemed slightly suspicious about our heat tolerance and suggested Mild Plus for the appetizer and if we wanted more heat, he would adjust our entrées accordingly.

Indian Dipping Sauces

Dipping Sauces

Once our appetizer order was in, a waiter came to our table and placed a basket of crispy flat-bread that I believe was Khakra and a dish divided in thirds which housed three distinctly different sauces for said Khakra.  I have to admit that Bhoj scored some points with this foodie by adding the dipping sauces, which were wonderful by the way, because I am huge sauce fanatic, so much so that I have an entire shelf dedicated to sauces is my refrigerator much to Kat’s chagrin.  As we chowed down on the complimentary Khakra we made our final decision for our main course and relayed them to our waiter. I decided upon the Bhuna Gosht for $17.95 which was described as Lamb cooked in special thick gravy with exotic spices and tomatoes, whereas Kat went with the Chicken Tikka Masala for $16.95, which was described as boneless pieces of Tandoori chicken cooked in a creamy tomato sauce.  We also ordered Garlic Naan for $3.95 and Basmati Rice for $1.50 to complete our meal.

Khakra

Khakra all dressed up

Shortly after we ordered our entrées, our appetizer arrived on the table and it was presented beautifully on the serving plate. The two overstuffed triangle pastries were fried to perfection and placed on the dish surrounded by the Channa creating an edible piece of art that any refined foodie, including Kat and I, would feel bad destroying.  That is, until we tasted the first bite, and then we devoured every last morsel of this fantastic dish as if we were a bunch feral carnies that have never used a fork before.  Yea, that is right! It was acting like a feral carnie good!

Vegetable Samosas with Channa

Vegetable Samosas with Channa

While we were demolishing this delectable treat, our waiter approached the table to inquire about the spice level, so the Chef could prepare our meals properly.  Although, this seems like a minor detail, it is interactions like this that separate run-of-the-mill eateries and exceptional establishments.  Kat and I felt that the waiter and therefore Bhoj, honestly cared if we were enjoying their cuisine and wanted to do adjust the spice level to the appropriate tolerance so we would have the best possible experience they could provide.

After we were done with the appetizer, our table was cleared and the table was prepared for our main course.  When our dishes arrived the smell alone caused me to salivate like a rabid Chupacabra in heat.  As is the custom, Kat and I spooned a portion of rice on our plates, which we then topped off with a serving of the entrées that we ordered.  Each bite revealed more and more of the depth of flavor these dishes possessed.  The addition of the Garlic Naan only added to this magnificent feast.

Bhuna Gosht and Chicken Tikka Masala

Bhuna Gosht and Chicken Tikka Masala

The portions were extremely generous and we only ate half of our meals before we felt as if we could not eat another bite. That is, until our waiter approached the table and asked about our thoughts on dessert.  He highly recommended the rice pudding, and since he had not steered us wrong all night, we followed his guidance like he was our gastronomic Sherpa.  Once again his expertise navigated us down a path of culinary enlightenment.  The rice pudding not only tasted great but snuffed out any lingering effects of the tingling sensation that accompanies proper Indian cuisine.

I have to say that I was exceedingly impressed by Bhoj.  The ambiance enhancing modern Indian music combines with the traditional design theme to create an environment that is perfect for dining, while the tremendously helpful and attentive staff serves some of the best tasting Indian food that I have found in this area.  The lesson to be learned from Bhoj, is that sometimes what you are looking for can be found closer than you think, as long as you have an open mind and an open stomach.

Bhoj Indian on Urbanspoon