Momofuku Noodle Bar: This Ain’t Your College Ramen

If you are a foodie, and I would imagine you are, you most likely have heard of the acclaimed PBS show The Mind of a Chef.  If you have yet to watch this Foodographic program, you should immediately jump onto your hipster cable network, use whatever Netflix account you “borrow,” and commence what will become a serious binge watching session.  This is not a Netflix and Chill show either, you are going to want to pay attention to it, so hands off, Handsy McPerv Pants, and watch, as you enter the Mind of a Chef.

Don't sue me PBS, I am giving you free advertising!

Don’t sue me PBS, I am giving you free advertising!

The first season of this unique epicurean show follows, Chef David Chang, an American restaurateur, author, and promising television personality as he gallivants around the globe talking to other awe-inspiring Chefs about what goes on in their both food centric and eccentric minds.  Chef Chang is known to most of us, as the brilliant mind behind the Momofuku Restaurant Group. (No I did not just call you a lover of someone else’s mother, that is an entirely different combination of the letters M and F.)  After watching the complete first season of The Mind of a Chef, in a matter of few short days, I was craving Chef Chang’s ramen more than Lebron James yearns to be loved.

Luckily for me, I don’t live in one of the fly over states, sorry-not-sorry Kansas, so an epic plan was set in motion.  The New York Mets happened to be in town last Friday, battling the Milwaukee Brewers and it was Free Shirt Friday to boot.  So Kat, Alex, Steph, and I decided to not only visit Citi Field and root-root-root for the home team, but to hit up the Momofuku Noodle Bar afterwards for some late night Ramen with an added nightcap.

For those of you who care, The Mets won 3 to 2, thanks to a brilliant performance by Steven Matz and a clutch home run by Michael Conforto.  If you want to know more about this game, check out uber Mets Fan Jim Breuer’s recap below.  Seriously people, watch it, like it, and subscribe to it, he is terrific.

Sorry for the tangent, but I like Mets a lot, like almost as much as I like food and beer, and that my friends is saying something.  Where was I, Oh yes!!! Momofuku!  The Noodle Bar which opened its doors in 2004, was the first of now, many restaurants that make up the Momofuku Restaurant Group.  For those of you that are keeping score, that is well before the recent ramen rage, making Chef David Chang the Ice-T or, Schoolly D for those of you in the know, of the NYC Ramen scene.  You know, minus the illegal activity and mad fat beats, he is straight up OG… errrrrrrrr… OC…

In NYC a brown paper bag is like a condom.  You use it for your protection!  Photo Borrowed from http://infinitelegroom.com

In NYC a brown paper bag is like a condom. You use it for your protection! Photo Borrowed from http://infinitelegroom.com

Before we arrived at Momofuku, located at 171 1st Avenue, between 10th and 11th Street, New York, NY 10003, we stopped at a local bodega to grab a few pre-dinner IPAs because the wait for this awesome eatery can sometimes reach a sobering 1 hour mark.  With our road sodas in hand, in paper bags of course, we are not animals, we approached this utopian Ramen Shangri-La and amongst the bustling noise of noodle slurping, kitchen clanging, and customers Instagramming, we placed our names in the queue.  Luckily for our bellies the wait was only 30 minutes, which conversely was unlucky for our livers, which now had to process our, damn near 8 percent, IPAs much quicker than we anticipated.

As we sipped from our discreet vessels of hops, barley, yeast and water we perused the menu that the hostess was kind enough to provide when we checked in.  Just when our bottles were empty and our bladders were full, our names were called and we took a seat at one of the shared wooden tables in the dining area.

We were greeted by our server, with a smile and menus.  Three of us ordered another round of beers and one of us, the responsible one, ordered a Coke because she was driving.  (Thanks by the way, because I was celebrating the Mets win and Ramen, so I was going to be in no condition to drive.)  Next, we ordered our meal for the evening, and even though the menu is small, it was not an easy choice. In the end, we decided on the Beef Tartare and the Chicken Meatball Buns as appetizers, and 4 bowls of Ramen with a kicker of Kimchi for our entrees.

While we nursed our beers and conversed the anticipation of finally eating at a Chef Chang establishment slowly built.  We were like a hot water heater on Mythbusters, the pressure was building with each and every minute.  Fortunately, even though the place was crowded, the service was actually quite quick and our appetizers arrived in no time at all.

Meet the MEAT!

Meet the MEAT!

The first dish to make an appearance at our table was the Beef Tartare.  For those of you that are not extremely well versed in the language of cookery, the word Tartare is usually synonymous with raw, and this was no exception.  This particular dish featured finely diced high-quality raw beef, seasoned with brown butter and herbs, served with rice crackers.  Alex and I are huge fans of Beef Tartare, which means that we are also pretty tough critics when it comes to eating it, but IMHO this dish was the real the deal.  The beef was not overly salted, the texture was spot on, and the brown butter added just the right amount of nutty notes to the meat, without overpowering its rather delicate flavor that the raw form tends to have.  Furthermore, when we added the tangy SSam sauce, which is placed on every table in the restaurant, this dish went from a 9 to a damn near 10.

That Ssam-I-Am, That Ssam-I-Am, I do indeed like that Ssam-I-Am

That Ssam-I-Am, That Ssam-I-Am, I do indeed like that Ssam-I-Am

While we were polishing off the Tartare, the Chicken Meatball Buns arrived.  ***I failed to take a picture of this dish because I was in awe of the Tartare.  Sue me! No wait don’t sue me, this is America, and you would probably win.  The bun was the star of this dish because it was the perfect consistency and did not fall apart, as we split them in half.  As a supporting cast the Chicken Meatball and the Paprika Mayo did just fine, no Oscar nominations, but a solid performance  which elevated the leading role.  The meatball itself was moist, which was nice, considering Chicken dries out if you look at it the wrong way.  (Suck it moist haters! I find this word descriptive and I like using it.  I find your hatred of this word to be offensive and linguistically racist!)

The moment of truth was almost here.  A bowl of Chef David Chang’s Ramen was on the horizon and I could not wait to dive into it like Scrooge McDuck into a building full of gold coins.  Every bowl that exited the kitchen distracted me from our ongoing conversation.  I was like a freaking gold fish!  As I followed the wait staff around the dining room with my eyes, one waitress scooped up two bowls of brothy goodness and headed directly for our table.  I was giddy, I was happy, I was excited, I was scared.  What if I didn’t like it?  Would I be exiled from the foodie community for not loving Chef Chang’s bowl of accolades and awards?

The Holy Grail Of Ramen!

Behold!  The Holy Grail Of Ramen!

The moment my Ramen hit the table all my anxiety disappeared like the Matt Harvey fans in 2016. (Don’t worry Matt, I still got your back!  To hell with those fair weather fans!)   For those non-baseball fans, they melted away like Frosty the Snowman, in the very-very short and ill-conceived film, Frosty Takes Hawaii.   Just look at the gorgeous composition of that souptacular bowl of temptation.  This bowl of Ramen could be the cover girl for the little known adult-themed food fetish magazine, known as Penthouse Forum:  The Slutty Kitchen Edition.

I was in love at first slurp with this brilliant bowl of amazeballs. The broth was extremely flavorful with a hearty dose of pork, the slow poached egg was done to perfection, and the noodles…don’t even get me started on the noodles.  I tried each element of this dish separately before going in for the kill and mixing it all together like a savage.  I am not sure if that is proper Ramen etiquette but it felt like the right thing to do.  The sum of all this dish’s parts coming together was tantamount to the combination of the five astronaut’s ships that created Voltron: Defender of the Universe.  Just when I thought this meal could not get much better, I added a few dashes of the SSam sauce to the party and I was in Ramen Nirvana.

Chickpeas, Kale, and Scallions Oh MY!  Chickpeas, Kale, and Scallions Oh MY!   Chickpeas, Kale, and Scallions Oh MY!   Chickpeas, Kale, and Scallions Oh MY!

Chickpeas, Kale, and Scallions Oh MY! Chickpeas, Kale, and Scallions Oh MY! Chickpeas, Kale, and Scallions Oh MY! Chickpeas, Kale, and Scallions Oh MY!

Since Kat is awesome or because I gave her the sad puppy dog face, or perhaps a combination of those things, she let me give her meal a whirl.  She and Steph decided on the Hozon Ramen Bowl, which incorporated Chickpeas, Kale, and Scallions.  I was extremely surprised when I tasted the broth of the Hozon Ramen.  It was not just the same broth that was ladled into my bowl, it was completely different, but equally as complex.  Furthermore, as you can see from the picture above, it was also a stunning dish that was plated…errrrrr bowled, flawlessly.

Suck It Dunkin' Donuts!!! Just kidding I love you.  Please don't take my coffee away!

Suck It Dunkin’ Donuts!!! Just kidding, I love you. Please don’t take my coffee away!

Even though we were well-satiated, to say it lightly, we felt obligated to try at least one dessert to share while we were at Momofuku.  This was a necessity because the desserts at Momofuku are provided by the always impressive Christina Tosi, the founder of Milk.  We ordered the Birthday Cake Truffles because we were told they would be easier to split and to be honest how could those not be fantastic.  These little Munchkin looking bastards make Dunkin’ Donut’s Munchkins taste like cardboard covered in sawdust.  They were the perfect ending to our Momofuku experience!

In summation, get your arse to The Momofuku Noodle Bar immediately!  No check that, faster than immediately!  Go steal THE friggin’ DeLorean right now from Doc Brown and go yesterday.  Don’t wait for a special occasion, make Momofuku THE special occasion and then hang out in the city until you can’t hang no more.  Believe me this restaurant is worth the astronomical bridge and tunnel fares and the Kal-if-fee that will ensue while you attempt to find parking.

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