Sushi on Jones Makes The Blue Collar Foodie Dream of Sushi!

Before we begin, I must confess I have a slight obsession with the fare I will be discussing today.  I am drawn to the simplicity, the beauty, and the bold, yet refined flavors that exist within every morsel of this extraordinary gastronomic delight.  The cuisine that I am referring to is none other than the versatile, yet humble Sushi.

For as long as I can remember I have been intrigued by all things Sushi and I am still entranced by it.  As the world of food slowly delves deeper into the dark magic that is Gastronomy, Sushi remains steadfast in its straightforward approach of delivering savory, umami laden grenades of amazeballs.  The skill and time it takes to become a true Sushi chef is tantamount to becoming a black belt in a martial art and I believe it is this dedication to deliciousness that has captivated my foodie soul.

Sushi is certainly not a new concept in the wonderful world that is the culinary arts.  Hell, according to the Jewish Grandmother of the internet, Wikipedia, this particular form of food preparation started 2000 years ago.  Furthermore, Sushi was one of the first “adventurous” epicurean eats to invade the foodie culture here in the states.  Shit, it is now almost as mainstream as Chinese food, burgers, or pizza when it comes to takeout.

Taking this into consideration and the fact that if you are reading a food blog you are somewhat of a food connoisseur yourself, I am quite sure, like me, you have partaken in this form of appetizing, aesthetic food porn.  More so, I am willing to wager that you believe that you have experienced the same level of sushi that is enjoyed by the citizens of its motherland.  There is even a potential that you have reduced your feasting of this fabulous fish because you believe that you have, “been there, done that.”

I blame seemingly every Chinese takeout restaurant on the planet to adding to the decline of the reverence that proper Sushi deserves. Every time a rouge untrained “Sushi Chef” butchers low grade fish and wraps it in sub-par rice, another member of the next foodie generation loses respect for this time honored tradition.  As Admiral Ackbar once said, “it’s a trap!!!”

After watching Jiro Dreams of Sushi on Netflix, my love for Sushi was rekindled and I felt the need to seek out an authentic Sushi meal.  So, with a little help from my foodie friends Alex and Steph, and of course the internets I found the proper place to subdue the now burning desire in my belly, Sushi on Jones, located at 348 Bowery St. in New York City, NY.

I was immediately lured to Sushi on Jones because they only serve their sushi in the style of Omakase, a Japanese phrase that means, “I’ll leave it up to you.”  In other words, the Chef selects the dishes you will eat during your meal.  This style of eating is usually quite pricey and in the city it can run you hundreds of dollars per person, but much like Homey the Clown, Sushi on Jones don’t play that!  In fact, when I saw the price on their website, $50, they had me hook, line, and sinker.  #NeverPardonMyPuns

There are a few things to think about if you decide to let Sushi on Jones rock your foodie world.  First off, this joint only has six seats so you will need a reservation.  You can Text (917)-270-1815 or e-mail sushionjones@gmail.com to score one.  Secondly, you will be eating outside, yes outside, suck it up and dress accordingly.  Finally you will be served 12 pieces of taste bud tantalizing; life changing Sushi that will make you rethink every piece of Sushi that you have ever put in your food hole.

Heed their warning!

I would imagine you want to know what the catch is, you cynical bastard.  Well, the only catch is you have to eat all of it in 30 minutes.  It sounds like you might feel rushed, but they have their service down to a science and you actually don’t get that sense at all.  Just don’t be D-bags like the people that ate before us and linger like you are at a diner at 2 A.M.. Respect the process so everyone can enjoy the awe inspiring food that is being served at this fine establishment.  Like their sign says, Less Talk…More Eat.

The only menu you need!

When we visited Sushi on Jones the menu was displayed prominently on the wall of the Sushi Bar.   We were able to follow Jiro’s lead and dream about Sushi while we waited patiently for our place at the bar.  There is not really a waiting area so we tried really hard not to hover as the guests that were seated before us were receiving their sushi one piece at a time.  This was harder than you would think, I assure you.

Let the games begin!

The bar was reset shortly after the lingerers ceased their lollygagging and we were invited to take our seats.  We were offered hot tea or iced green tea which was served post haste and our experience at Sushi On Jones began.

Our bare boards awaiting the first piece of yummy.

A traditional sushi board was placed in front of each us complete with a pair of fresh chopsticks.  A pile of extra potent wasabi and pickled ginger adorned the board, as well as a small bowl for the soy sauce, we soon learned we would not need.

This tuna was not only Fat is was straight up PHAT!

Our first course hit the board and the moment of truth was upon us.  I am not sure what was higher, our hopes that this Sushi was going to be what we were craving or our expectations of this Sushi thanks to my fellow food bloggers.  We carefully picked up what we assumed was Fatty Tuna with our chop sticks and slowly brought it towards our mouths simultaneously.  If I was a 13 year old girl, or my 45 year old friend that texts like a 13 year old girl, I believe that I would insert the bomb emoji  here to indicate that there was a literal explosion of flavor in my mouth.  From that first bite we all knew we were in for a treat.

This was not your Father’s Salmon!

As the second course was set in front of us, we had yet to stop talking about the first.  Next up was the Salmon, we presumed, and with now even higher expectations we scooped it up with our sticks and chowed down.  **Spoiler Alert**  This time it was not only the fish that brought us to flavor country, but the burst of heat that the wasabi, which was hiding underneath, brought the table.  After this course, I completely stopped adding any additional sauce or wasabi to the pieces that were being presented as I realized that the Chefs might know a thing or two more than the Chefs I am used to.

And the most improved fish award goes to…

The third course was a wee bit scary, but Sushi on Jones had not steered us wrong as of yet, so we put our faith in them.  Scallops, in general are not my favorite and the idea of raw scallops was not something I was really looking forward to.  My instincts were bad and I should feel bad!  The scallop was buttery, soft, and not overly fishy at all and the salty sauce that was drizzled on top only added to the allure.

Come on Sushi, Light my Fire!

While my compatriots and I were arguing about which course so far was the best, our chefs were hard at work preparing the next offering.  This is the attention to detail I alluded to earlier, each piece of this fish is hand seared with a blow torch before being served.

We think this is Hamachi. Maybe. Perhaps. We don’t really know.

We were jib jabbering too much about the good and plentiful bounty we were eating that when our fourth course arrived we missed the Chef’s description.  After a little bit of research, I believe it was the Hamachi.  I may be wrong about the type of fish, but I am damn sure of one thing, it was freaking tasty.  The small dollop of garnish that acted as a crown for the fish was somewhat sweet, yet vinegary and perfectly complemented the lightly seared flesh of the fish.

Roe, Roe, Roe, Your Sushi gently down the stream. Merrily, Merrily, Merrily life is but a dream.

There was no denying what the fifth course was, and I was super excited to see it hit the board.  Salmon Roe is what people would call an acquired taste, and I have acquired the hell out of it.  Honestly, I believe that it is not the taste that is acquired but the texture, since each individual ball of amaze explodes in your mouth releasing a wonder of flavor and fishy goodness.  Steph was not a huge fan of the zesty detonation that occurred during the chewing portion of this offering, as was apparent from the face she made while eating it.  However, Alex and I were all in.

Salmon On Sticks On Jones

I believe our second piece of salmon graced our Sushi board next for our sixth course.  To no surprise this piece was just as spectacular as the first.

This ain’t no canned Tuna!

Our seventh course sparked a conversation, which of course turned into a debate.  This little pretty was presented to us as our second piece of tuna.  The discussion that ensued was about what type of tuna we were looking at.  You see as you dive deeper into the world of Sushi you soon find out that not all Tuna is equal and much like craft beer the hierarchy is based  primarily on personal preference.  In my humble opinion, they are all fantastic but this, which I believe is known as Blue Fin Tuna, is my favorite.  It possesses the tenderness of the fatty tuna but a beauty unlike any other Tuna in the world.   It is the Mila Kunis of Tuna.

This beef may not have played for the Lakers, but it can be on my team any day!

Our eighth course was the often misunderstood and damn near always misrepresented Wagyu, meaning Japanese Cow.  I was very excited to see that Sushi on Jones did not attempt to bamboozle their guests by calling their beef Kobe.  In New York City this scam is constantly run on customers at high-end restaurants and often goes unnoticed.  Kobe Beef is Wagyu that comes from a very specific region in Japan and is insanely rare in the states.  Think about it like the square/rectangle comparison, as in, all Kobe is Wagyu but not all Wagyu is Kobe.  Sorry for the diatribe but I feel like that is an important lesson for a foodie, like yourself, to know.  Now back to our regularly scheduled program.

To quote the late great Harry Caray, HOLY COW!  This Wagyu was skillfully seared and elegantly seasoned which delivered a punch of precision. It was not only juicy but the consistency of the meat was udder perfection.  No, I did not spell that wrong.  It is a thinker.  I will wait.  Give it a second.  Wait for it.  There it is.  I knew you could do it.

Skrimps! I love Skrimps!!!

As the ninth course was distributed to the three of us, we realized that our experience was almost up.  However, even though this thought left us somewhat somber, the gigantic shrimp sitting in front of us raised our spirits.  I am not going to lie, I was nervous about this one too, because I have not liked raw shrimp in the past. However, I should have known this late in the game that the Chefs at Sushi on Jones know what the hell they are doing and this piece made me realize I just had eaten the wrong raw shrimp!

As my grandmother used to say… Try it… You’ll like it!

Our tenth course was the Sushi version of The Durian Fruit.  The ever potent and often avoided Uni, or Sea Urchin.  Uni gets a bad rap in the Sushi game because most Chefs are not skilled enough to prepare it and when done wrong it is bad, and not like the 1980’s bad that meant good, like the 2010’s bad that once again means awful.  The other problem is eating Uni is not a sprint, it is a marathon.  Meaning the first bite is almost painfully powerful, but then each subsequent bite gets better and better.  Sushi on Jones once again nailed the execution of this difficult dish and I was smiling all the way to the finish line.

Surf and Turf Sushi!

If I was not already a fanboy of the Chef’s dealing out Sushi through the small window in front of our seats, our eleventh course, made me want to ask them for their autographs.  These mad sushi scientist decided to adorn our second piece of Wagyu with a hat made out of Uni. This decadent little slab of amazing was one of the best pieces that was served to us during our meal at Sushi on Jones.  The juxtaposition of flavors and textures between the Cow and the Urchin were magical.  So much so, I am convinced that this is what Unicorn must have tasted like, which is probably why they are extinct.  Shut up!  I said extinct! They are not mythical, they were real and their flesh tasted of Uni and Wagyu!

This place is electric, boogie woogie, woogie!

As our twelfth and final course of this outrageous omakase odyssey was placed before us I was not only surprisingly satiated but extremely pleased with what had just arrived.  Eel and I have been friends for quite some time and I was very excited to try out the Sushi on Jones version.  Lo and behold, I was not disappointed!  Their eel sauce had all the components I look for when I order Eel, sweet, smoky, and slightly sticky and the meat itself was divine.  It was the perfect way to finish our meal… Or so we thought.

Kanpai! (Cheers) (L’Chaim)

Sushi on Jones has one or two off menu specials per day that looked too good in the market for the Chefs to pass up.  Today they had Oysters and Alex, Steph, and I also just could not resist.  We made the right choice as the sauce that these meaty mighty molluscs were bathed in was unlike any Oyster sauce I have ever tasted.  Correction! This was the perfect way to end this opulent meal.

If you have not guessed from the verbose praise above, I completely fell in love with Sushi on Jones!  This eatery combines a unique eating style, a laser focus on the remarkable food they serve, and an approachable price point.  Much like the Golden State Warriors in 2017 that triple threat is unbeatable!

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Happy Birthday! Love, Prune Restaurant

To some people food is just merely for survival.  A means to an end, that allows them to continue doing the things they love to do.  These are the people that can’t wait for science to create meal pills that will make eating as easy as taking vitamins in the morning.  I am not one of those people.  I literally work my 9-5 to be able to seek out fare that makes my endorphins hum like a finely tuned American V-8.

This blog usually focuses on establishments that serve inspiring food at reasonable prices. However, sometimes I am forced to leave my wallet’s comfort zone, on special occasions, in order to experience food that is transcendent.  Food that one usually only gets to see on Netflix Documentaries accompanied by orchestra music and top notch cinematography.  I am talking about that Anthony Bourdain kind of “ish” that makes your mouth water all the way from T.V. land.

My friend Alex and I share a birthday, and since my wife, Kat, and his girl, Steph, recognize our epicurean affliction, we were gifted a birthday meal of our choosing.  Alex and I discussed, debated, pondered, and deliberated over the course of a few days before we came to a conclusion.  I wonder if our ladies knew that this decision potentially could have ended not only our friendship but our corresponding relationships.

This was not an easy task, we live moments away from the greatest food city in the world.  Nevertheless, once we determined where we were going to celebrate our birthday we both knew it was the obvious and inevitable end of our dining dilemma.  Our selection was none other than the award winning, highly acclaimed, Prune Restaurant, located at 54 E 1st St # 1, New York, NY 10003.

You may have seen Chef Gabrielle Hamilton’s intimate neighborhood spot on PBS’s Mind of the Chef recently.  That is right, PBS isn’t just about Puppets, Reading Rainbows, and Happy Trees; they have wonderful food porn too.  In fact, before food was cool, I watched the OG foodies on Public Broadcasting.  I am pretty sure they are solely responsible for my love of all things food, so in reality this blog is PBS’s fault, not mine.  On the real though, support PBS and don’t support any politician that does not!  #YanCanCook #JuliaChilds #TheBudgetGourmet #SeasameStreetForLife

Sorry about that tangent…Now back to your regularly scheduled program!

First thing is first, when you are about to rock a super sweet meal that dreams are made of, one cannot, and should not assume there will be last minute availability at said eatery.  Plan ahead people, this is a special occasion and should be treated as one.  You would not just roll up to a wedding without RSVPin’, and unless you are a baller like Trevor Noah or Noah Syndergaard you are going to have to call ahead.  Luckily for us, Steph was on point and made sure we had a table.

Another thing to keep in mind if you are visiting Prune, is the dining space is well…small.  If I was a real estate agent I would call it quaint, charming, or cozy but I ain’t, so I won’t.  I am not knocking the dining hall either, it is part of Prune’s appeal.  Just know that if you want a table call early and plan accordingly.  We were luckily enough to score the semi-private dining area in the basement which allowed us to stretch our legs out a little bit and take pictures of all our dishes without upsetting the restaurant’s atmosphere.  Rumor has it that Prune’s staff is not a big fan of food photography.  #SorryNotSorry

The last thing to know before we begin the food porn parade is that Prune’s menu is always evolving, morphing, and changing like most highly sought after establishments.  Unless you go twice in one week you will probably never see the same menu and that my friends is a good thing.

Say Cheese!

After being seated we ordered a few cocktails and sat with our menus for a little while, contemplating what epic eats we should order.  We discussed each of our decisions as if this was our last meal on earth and weighed our options before coming up with a plan for the meal that I believe most gastronomic architects would have been proud of.

I Heart Oysters! Wellfleets to be specific.

Oysters have a special place in my heart.  I think it has to do with it seeing the adults, the patriarchs to be exact, eating them when I was younger.  As a child, I thought they were atrocious, but the elders in my tribe seemed to love them.  Enjoying them was a goal that I aspired to achieve when I first began running the cultural marathon that I embarked on when I became a foodie.  For many years now I have enjoyed Oysters and when they are good, there is something spiritual that lights up inside me.  These Oysters were perfectly brackish and decadently delicate.  They were the perfect start to our meal and foreshadowed the enlightened dishes that were to follow.

Everything is better when it is fried!

Since Kat would rather lick a subway hand rail on a Saturday morning than eat an Oyster, she chose to order Fried Green Beans as her appetizer.  The batter these lovely fried beans were coated in was light and crispy.  They had a very Tempuraish texture, and when dipped in the accompanying sauce they were very pleasing.

As Luke Cage would say, “Sweet Christmas!”

The moment we saw the Sweetbreads on the menu, there was not a discussion of whether we getting them, there was only a conversation about how many orders we should procure.  For those of you that are new to the foodie scene, Sweetbreads are pancreas or thymus from either calves or lambs.

I don’t know what the Chef’s at Prune did to these Sweetbreads but they should do it to every Sweetbread on the planet forever until the end of time.  I have had some good Sweets in the past but they all pale in comparison to this dish.  Other offal, including other sweetbreads, which I eaten has a heavy irony taste that is off putting but these tantalizing titbits of terrific were nothing short of amazing.  The combination of the crispy exterior and tender, almost buttery meat, created the perfect bite with each forkful.

The only thing better than butter is Meat Butter!

If you have not had the opportunity to eat the Marrow out of a Bone smeared on crusty bread, the above picture probably does nothing for you.  If you have used marrow like butter and savored the opulent decadence that this dish delivers, you probably feel like a 12 year old again that can’t walk to the Chalkboard.  I care not that this dish raised my cholesterol and perhaps stole a day of my life from me, it can have it.  To be honest, I would have given it two more, so I feel like I got a deal.

There was a fungus among us!

In a futile attempt to feign being healthy we ordered a dish of mushrooms to round out our appetizer course.  I was happy to find that these beautiful fungi were swimming in a delicious sauce thus slightly negating their healthiness and adding to their robust flavor.

With the appetizers merely a memory and another drink ordered we awaited our entrees and discussed politics, world-travel, sports, and physics.  A belly full of awe inspiring food and Prune’s ambience mixed with an adequate amount of social lubricant made us all into philosophers.  While the Chef’s inside the kitchen were toiling away creating our entrees we continued conversing.

I almost Shanked Alex for this Lamb!

I am not going to lie, the photo above was Alex’s choice, and it gave me the biggest base of food envy I have had in quite some time.  Ladies and Gentleman, that right there is a Shank of Lamb.  Not just any Lamb Shank, either.  A fall off the bone, tender, flavorful, lovingly prepared Lamb Shank that I did not order!  However, Alex was kind enough to allow me to sample this supple lamb swimming in a bright and intense gravy.  It only made me hate him more!

Just like Grandma used to make, only different.

Kat went with the Chicken Stew and as the smell of her dish wafted over the table I immediately thought of my Grandmother’s Matzoh Ball soup.  Our olfactory senses are something of a mystery but I know for sure that they tend to be the strongest link for me to happy memories, and the fact that this dish brought me back to my childhood and one of my favorite soups of all times, made it clear that I was going to love this dish.  I was not wrong, because as I tasted this liquid gold I fell in love.

Luckily Steph was not shellfish and allowed to taste this bowl of yummy. See what I did there! #DadJokes

Steph decided on the Seafood Stew and it was not only beautiful but scrumptious as well.  The delicate morsels of seafood were bathed in a tangy broth that combined to create one fantastic bite after another.  I was lucky enough to get a few mouthfuls of this amazing dish as well and it was difficult to decipher which piece of fresh seafood I liked the best.

Here fishy fishy fishy!

Even though the lamb shank that Alex ordered was my favorite dish that was ordered and my jealousy almost consumed me.  I was happy that I ordered the whole fish.  It was expertly prepared and seasoned and left me wondering how other restaurants can mess up such a simple, yet fantastic dish.  The fish itself was flaky and flavorful and the sauce was liquid perfection.  I thoroughly enjoy this style of preparation and was ecstatic to see that Prune does it right.

I would eat a lot more veggies if they all tasted like this!

In another attempt to appear as if we were eating healthy we ordered a side of greens for the table.  Once again the vegetables were smothered in a mouthwatering au jus of awesome sauce and I found myself not being able to stop consuming them.

Normally I am a not a dessert person at restaurants.  Don’t get it twisted I thoroughly enjoy sweets of all makes and models, however, I like them hours after I eat a large savory meal.  With that said, I simply could not pass up two of Prune’s desserts because they were not your typical after meal cakes or pastries.

I love cheese more than most people love their wives.

We ordered an aged cheese that was just south of funky enough to make you question every bite of cheese you have ever eaten.  Plus they paired it with a sweet honey drizzle that cut the funk enough to call it a dessert. We also ordered a salt crusted baked pear that was served with a walnut glaze that was utterly fantastic.  The salty tartness of the pear dancing with the nutty glaze lead to a superb end to out opulent meal.

Prune is the type of restaurants that make a foodie’s dream a reality.  Each dish they prepare is well thought out, artfully plated, and extraordinarily delicious.  There is a reason they were showcased on a television show that celebrates the unadulterated love of food and culinary imagination.  I highly recommend that every foodie that reads this blog starts saving money right now to visit this illustrious eatery.  There are good meals, there are great meals, and then there are meals that are spiritually enlightening. Prune serves the latter with a side of epicurean delight.

Read, Solve, Eat… Repeat! A Gastronaut Scavenger Hunt

If I were to create a hierarchy of things that make this Blue Collar Foodie smile wider than the Cheshire Cat on Molly, food would be damn near at the apex of this mountain of amazeballs and competition would not be too far behind.  Relax, my wife, my family, the Sunday Sippers, my furry babies, and all that other sappy crap are on that short list too, but this is a food blog and not the Hallmark Channel so how about we focus on the first two and try not to catch the feels.

We all know I love food, and shit you do too if you are reading this inane excuse to stare at food porn, but I feel I should explain my need, no my desire to compete.  I am a recovering jock and I go to meetings, in the form of playing all sorts of sports that is, about once a week for 10 months out of the year.  However, my sickness goes much deeper, I will debate a topic at a bar that I don’t even care about, shit, sometimes I will take the side of an argument that I oppose simply to see if I can win.  It is also not rare at all that a night of drinking ends in a push-up contest, race, or some cockamamie made up game.  During one particular relapse, I created a game called dreidel wars and battled my friends for hours, and I am quite ashamed about how intense our “game” got.  Let’s just say that Kat has banned D-Dub during the holiday season.

Normally my food obsession and my aspiration to compete have to take turns controlling my easily distracted frontal lobe.  That is until my favorite secret adventurous eating society, the Gastronauts, teamed up with the remarkable game designers at Interactive Escapes to create a no holds barred food focused Scavenger Hunt.

Gastronauts_LOGO

Yes, I understand that since I used a hyperlink to point you in the direction of the “Secret Adventurous Eating Society,” I am a member of, it means that this particular group is not as secret as I may have led you to believe.  However, it sounds so much cooler to be a member of a secret society, I mean I can place a link to the Freemasons here, it does not mean that they don’t control the world of finance, and I could link to Scientology as well.   I won’t because I ain’t trying to be on that list, that list gets you murked.  Those bitches be crazy.  Can’t you guys just let me have this one?  No?  Fine, I hate you internets, I truly do.

Now that you have crushed my dreams, I guess I can move on to discussing the epic scavenger hunt Kat, our friend Alex, and I participated in on Saturday November 5, 2016 in Jackson Heights, NY.  First off, I think I would do you guys a disservice to explain each and every aspect of this highly interactive adventure that was cooked up by the ingenious minds of the dynamic duo, that I have deemed the Gastro Game Gangstas A.K.A. Curtiss and Prescott.

Instead of walking you through the entire game and boring you with my furious verbosity I will simply summarize the plot of the game and then move onto the all-important food porn.  Yes, there was a plot, and it was both well thought out and executed.  This wasn’t one of those bullshit scavenger hunts where you have to find 10 items that were haphazardly placed throughout the city for no other reason but because the game master said so.

MeetUp

When we arrived at the arranged meeting place we were divided into teams and informed that we all had a rougher night than Hillary on November 8th.  Apparently, we all attended a bachelor party celebration and we not only lost our wallets but we lost our dignity as well.  The good news was the MTA found our wallets, however the bad news was we lost The Groom!!!  (Cue overly dramatic music and fake gasp!)

Team Ela!!!

Team Ela!!!

Our mission was to shake our hangover off, retrace our steps, and get the groom to his wedding.  Easy, peasy, Right?  Wrong!  Due to us drinking heavier than Bill Murray after the Cubbies spanked the Tribe in Game 7, we remember very little from the previous night, making this task slightly harder than one would expect.

Game On!!!

Game On!!!

We were instructed not to open our provided wallets until we entered the Subway and began our journey to Jackson Heights.  Moments later we found ourselves on a Subway Car feverishly searching our wallet for clues that needed to be solved, and there were quite a few.  The game was a foot and we were eager to destroy the competition, Highlander style!  THERE CAN ONLY BE ONE!!!

We solved the first puzzle almost immediately which was a hint to access the provided twitter account that Prescott and Curtiss had created specifically for the game.  From there we made some educated guesses on what the other clues could potentially mean, studied the boundary map, inspected every crevasse of our wallet and scoured every scrap of paper for information.  By the time we arrived at our station the five of us, emerged as Team Ela, our new found identity and we raced to our first stop.

Team Ela Unite!

Team Ela Unite!

The clues that were given were designed so as they could not simply be googled, however throughout the game we used the internet quite a bit.  Maps to find our way around, IMDB, Twitter, and of course the google machine to assist whenever it was needed.  That was the magic of the game play and one of the reasons I loved this hunt so much.  I was extremely impressed on how Interactive Escapes was able to create challenging, yet attainable goals that were not completely ruined by the internets, if anything allowing the use of a Smart Phone only enhanced the game.

Paan is chewed for its stimulant and psychoactive effects, not for its wonderful flavor. Why you ask? Because it does not have a wonderful flavor...

Paan is chewed for its stimulant and psychoactive effects, not for its wonderful flavor. Why you ask? Because it does not have a wonderful flavor…

The mechanics of the game were pretty straightforward, solve a clue, go to that establishment, eat the dish that you are supposed to order, and Tweet a photo of your team eating the yumminess.  Since food is the source of miraculous healing, once the game masters saw this Tweet they would send you a “memory”, which would be used later to locate the final meeting spot.  The more puzzles you solved the more food you ate, and this was no ordinary food either.  We rocked dumplings, momos, brains, booze, and more!

One of the clues lead us to a spa where Kat had to get a Henna tattoo in order to solve the puzzle.

One of the clues lead us to a spa where Kat had to get a Henna tattoo in order to solve the puzzle.

The scavenger hunt itself would have been fun but the addition of the food added to the overall enjoyment immensely.  Not to mention, the level of competition was fierce and contagious.  As we ran up and down city blocks, hectically trying to solve the clues that were being tweeted to us via Direct Message, we filled our bellies with the amazing food that this specific neighborhood of Jackson Heights had to offer.

If these Momos are wrong, I don't want to be right!

If these Momos are wrong, I don’t want to be right!

As we stuffed our talking holes with these delightful morsels we followed the Twitter Feed and hoped that we would be victorious.  We fought hard and earned a respectable amount of points but due to a mistake on our part, waiting 25 minutes for the wrong Momo’s, early in the game, we failed to take the crown.  We did however come in third and were the only team to find the secret Easter Egg that Curtiss and Prescott had placed in the game grid.

MmmmmmmmmmmmmmmmmOMO!!!!!

MmmmmmmmmmmmmmmmmOMO!!!!!

I implore all of you that are reading this to bug, pester, annoy, and harass Curtiss and Prescott to set another one of these up, and soon!  Not only do I think this a must for any Foodie in the NYC Area, I really want to do this again, but this time I want to WIN!  Thanks for the heaping spoonful of Awesome Sauce Curtiss and Prescott, can’t wait until next time!

Of Course there was beer too!!!

Even theme specific beer made an appearance!

P.S. If you are into scavenger hunts but not into leaving the house, check out Interactive Escapes Free Online Scavenger Hunt.  Only one person has beaten it so far, but I am on my way!  Good Luck, it can be infuriating.

The Essential Epicurean Guide To Restaurant Week in NYC: Summer 2016 Edition

This is not a drill people, Restaurant Week is once again upon us! Despite what the haters and hipsters have to say, I, for one, am super excited to head over to the greatest city in the world and chow down on some epic eats! This year’s Restaurant “Week” runs from July 25, 2016 to August 19, 2016 (I know that is more than a week, DEAL WITH IT!) and will run you $29.00 for lunch and $42.00 for dinner. Here is a link to all the participating restaurants; NYCGO.

Restaurant-week-2016-summer

However, if picking a restaurant seems more daunting than hitting a Noah Syndergaard fastball, then keep reading. To make your life easier, I have compiled my essential epicurean guide to this event once again. This time, I embarked on a mission to steer clear of the ordinary haunts and attempted to find the spots that are slightly off the beaten path, gastronomically speaking.

These restaurants might scare people off on a regular Monday, due to their rather adventurous cuisine and, let’s be honest, New York City price tags. However, thanks to the beauty of Restaurant Week, we can give these eclectic establishments a whirl without the worry of buyer’s remorse. So, without further ado, let’s take a Gastronomic walkabout around the globe, simply by driving across a river. (The following list is in no particular order, so make sure to scroll to the end)

The Cecil

Cuisine: African

Restaurant: The Cecil

Address: 210 West 118th Street at St. Nicholas Avenue New York, NY 10026

Why You Should Go: The Cecil has basically created a culinary style that is unique to their establishment deemed Afro-Asian-American. Pair that awesome sauce with their chic décor and hip ambience and you have a recipe for a memorable night out.        

What You Should Order: Collar Green Salad, Fried Chicken Fried Rice, and Triple Chocolate Cake

TenderSteak

Cuisine: American New, Japanese Sushi

Restaurant: Tender Steak + Sushi

Address: 130 West 47th Street, NY 10036  

Why You Should Go: This unique and modern eatery flawlessly combines a traditional American Steakhouse with an authentic high end Sushi joint. Tender made my list because of its culinary range, offering everything from burgers to sushi. This restaurant is great for the group that just can’t decide on one type of cuisine.

What You Should Order: Spicy Tuna Crispy Rice, Tender Wagyu Burger, and Crème Brulee

Distilled NYC

Cuisine: American New

Restaurant: Distilled New York

Address: 211 W Broadway, New York, NY 10013

Why You Should Go: Distilled New York is a throwback to a near forgotten era where public houses, pubs, and bars were not just full of D-Bags looking to get drunk and laid. Back in the day, these establishments were home to impromptu town hall meetings and actual political discussions, based on informed opinions as opposed to what party you are affiliated with. Distilled is trying to harness that vibe and reinvent the old school Public House. Not to mention they have a standup beer menu and their food is pretty epic.

What You Should Order: Distilled Wings, Country Fried Duck and Waffle, Night Cap

Chefs Club

Cuisine: American New

Restaurant: Chef’s Club

Address: 275 Mulberry St. Manhattan, NY 10012

Why You Should Go: Brought to you by Food & Wine, this swanky restaurant boasts a collaborative menu from a rotating list of some of the world’s most renowned young Chefs. The Chef’s Club also offers eaters the unique experience of watching the drama of the kitchen unfold before their eyes thanks to their open kitchen, which is located in the center of the eatery.

What You Should Order: Calamari & Giardiniera Salad, Spicy Beef Ribs, and Chocolate Pretzel Whoopie Pie

Blenheim

Cuisine: American New

Restaurant: Blenheim

Address: 283 W. 12th St. New York, NY 10014

Why You Should Go: First and foremost this sexy eatery has just earned itself a Michelin Star, which should be reason enough to visit. However, that is only the tip of the romaine. Blenheim is redefining the term Farm to Table, by literally growing the food that appears on their impressive menu on their own farm, located in the Catskills. Plus, they are serving this amazingly fresh fare in a beautifully inviting atmosphere. Reservations are hard to come by, but try to score one of the outdoor tables which allow you to enjoy your dinner while participating in one of my favorite NYC past times, people watching.

What You Should Order: Poached Farm Egg, Roast Chicken, and Honey Semifreddo

smoke jazz club

Cuisine: American New

Restaurant: Smoke Jazz & Supper Club

Address: 2751 Broadway Manhattan, NY 10025

Why You Should Go: Smoke Jazz & Supper Club is one of NYC’s most distinguished Jazz Clubs and they just so happen to have a world renowned Chef playing her tunes in the Kitchen to boot. Let Smoke set the mood for your date night with their vintage décor, candlelit tables, soulful live jazz performances, and remarkable food. It is like the Barry White songs of restaurants, if you are picking up what I am putting down.

What You Should Order: Mousse of Foie Gras, Lobster Ravioli, S’mores Brownie

BurkeWillsNYC

Cuisine: Australian

Restaurant: Burke & Willis

Address: 226 W 79th St, New York, NY 10024

Why You Should Go: Visiting Australia has always been a dream of mine, alas the never ending plane ride has always scared me away. Thanks to Burke & Willis, I can now try traditional Southern Hemisphere food, without having to endure crying infants, stale air, and 3 inches of leg room for 21 hours twice in 2 weeks.  

What You Should Order: Kangaroo Ham (+$5.00), Australian Lamb Rack (+$10.00), Affogato

Resto_Logo

Cuisine: Belgian

Restaurant: Resto

Address: 111 East 29th Street New York, NY 10016

Why You Should Go: Resto’s attempt to replicate the quant bistros that are all over Paris and Brussels is spot on, and the food transports you to these foodie havens as well. Furthermore, Resto offers outdoor seating to add to the already wonderful dining experience.

What You Should Order: Country Ham, Chicken & Liege Waffles Bacon, Honey Panna Cotta

Vermillion

Cuisine: Eclectic

Restaurant: Vermillion

Address: 480 Lexington Ave., New York, NY 10017

Why You Should Go: Sticking with the theme of this article, Vermillion’s culinary exploration of the intersection of Indian and Latin-American cuisine is distinctive and playful. The Restaurant Week menu was not available at the time that I published this post, which usually keeps a restaurant off my list, but I am a sucker for Indian Cuisine and their regular menu looked straight up fantastic.

What You Should Order: Your guess is as good as mine…

 Noreetuh

Cuisine: Hawaiian

Restaurant: Noreetuh

Address: 128 First Avenue Manhattan, NY 10009

Why You Should Go: Why shouldn’t you go? Unless you have access to a private jet and unlimited money, I would imagine that you don’t eat traditional Hawaiian food very often. Noreetuh offers a small slice of paradise in this otherwise brick-faced world. Plus they have a decent craft beer list and an impressive wine selection to get you into that serious vacation mood.

What You Should Order: Noreetuh Salumi, Mentaiko Spaghetti, and King’s Hawaiian Bread Pudding

KHE YO

Cuisine: Laotian

Restaurant: Khe-Yo

Address: 157 Duane St. Manhattan, NY 10013

Why You Should Go: I pride myself on rocking every single style of food that I can literally and figuratively sink my teeth into, and I have yet to have Laotian food. So, to be honest, I am not exactly sure what I would order or if it will be at the level of some of the other spots on the list. However, I am damn sure, that it will be an experience and just a quick peek at their website will show you that although I can’t guarantee anything, I am betting on Khe-Yo punching me right in the taste buds.

What You Should Order: Maine Lobster Dumplings, Steamed Red Snapper in Banana Leaf, Vanilla Rice Pudding

 Pig and Khao

Cuisine: Malaysian

Restaurant: Pig And Khao

Address: 68 Clinton St. Manhattan, NY 10002

Why You Should Go: It is not a secret here on the internets that I love pork more than the internets loves videos of cats. I have a rule whenever I am searching for a restaurant or bar and it is quite simple; follow the pig. While it may have been the name of this eatery that drew me in, it was the pork centric menu that landed it on my exclusive list of where you should eat. Oh, Pig And Khao, you had me at Pork Jowls.

What You Should Order: Grilled Pork Jowl, Pork Belly Adobo, Baby Back Ribs, Turon

Russian Tea Room

Cuisine: Russian

Restaurant: The Russian Tea Room

Address: 150 W. 57th St. Manhattan, NY 10019

Why You Should Go: For 80 years, the Russian Tea Room and its ornate décor has been wining and dining NYC’s elite. Much like a baseball fan walking into Wrigley Field, a foodie can feel the culinary history oozing from this legendary eatery. Not to mention they have, arguably, the best Russian Food this side of the Atlantic.

What You Should Order:  Team Room Red Borscht, Boeuf à la Stroganoff, Cheesecake

Root and Bone

Cuisine: Southern Fare

Restaurant: Root & Bone

Address: 200 E. 3rd St. Manhattan, NY 10009

Why You Should Go: Southern food is not for everyone, I respect and acknowledge that. However, I assure you, Southern food is for me and that is why Root & Bone lands firmly on my short list of must visit eateries in NYC. Root & Bone combines high end comfort food, southern hospitality, and culinary expertise to form, IMHO, one of the best true eating experiences the city has to offer.

What You Should Order: Grandma Daisy’s Angel Biscuits, Braised Short Rib Meatloaf, and S’mores

socarrat paella bar

Cuisine: Spanish

Restaurant: Socarrat-Paella Bar

Address: 953 2nd Avenue New York, NY 10022 / 284 Mulberry Street New York, NY 10012 / 259 West 19th Street New York, NY 10011

Why You Should Go: What is not to like about Paella? The math is sound folks! Handfuls of amazingly seasoned seafood, meat, and vegetables + perfectly prepared rice + gigantic portions = Hot Damn. Socarrat-Paella Bar brings this amazing dish to Restaurant Week in style with several variations available.

What: Pulpo a la Plancha (Grilled Octopus), Paella de Arroz Negro (Seafood Paella with squid ink), and Churros Con Chocolate.

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 Essential Epicurean Guide To NYC Restaurant Week Summer 2015

restaurant week NYC 2015For numerous years I have been an avid fan and participant of the NYC Restaurant Week movement. I know there are hundreds of haters that disagree with the savings, despise the menus, and talk shit about the service, but I am not one of them. If you are, kindly piss off and save your hate mail for some other blogger. However, if you are trying to choose an interesting restaurant to venture to this year please continue reading.

If you are like me and this is not your first time rocking Restaurant Week you are tired of the regular RW haunts.  If you are a virgin to the Restaurant Week game this post is really not for you.  Please go to the NYC GO website and do some research, I assure you it is totally worth it!  However, if you are tired of eating where Frank Sinatra punched Elvis in the junk, where Edgar Allen Poe wrote some words on a napkin that he blew his nose in, or at a spot that used to be hostel for starving artists that you have never heard of, this is the post for you!

This year my top 15 really has nothing to do with history, decor, or prominence.  My methodology was simple. I scoured the menus that were available for every restaurant on the RW list and picked out the ones that gave me a food boner.  Feast your eyes and get ready to hide your erection because without further ado, here are my selections for the summer session of the 2015 Restaurant Week!

Burke&WillsBurke & Wills:  This Australian eatery ain’t the fucking Outback!  It is the real deal and they serve actual Australian Cuisine. Their menu for this RW session offers the likes of Kangaroo, Octopus, Lamb, Veal Sweetbreads, and Prawns.  In other words, if you are looking for a little down under strange,  this is the place to visit!

The Cecil HarlemThe Cecil:  In the immortal words of Monty Python, “And now for something completely different.”  The Cecil is described as New York’s first Afro-Asian-American brasserie and it serves some exceptional dishes.  The highlights from their Restaurant Week Menu include Crispy Squash Blossoms served with Shrimp and for a ten dollar supplement you can sink your teeth into a Grilled Lamb Saddle topped with a Spicy Tomato Peanut Sauce.  Make sure you also sample a beer direct from Africa if you stop by the Cecil!

DBGB Kitchen And Bar DBGB Kitchen and Bar:  This downtown hot spot is what you get when a French brasserie meets an American tavern, has one too many and slips one past the goalie.  Normally, I would not recommend a burger during Restaurant Week but one look at their menu and I was dreaming of The Frenchie Burger, which is described as a 7 oz beef patty topped with confit pork belly, arugula, tomato-onion compote, and morbier cheese all served on a peppered brioche bun.  Not to mention DBGB offers 25 taps and 75 bottles of beer to wash down that behemoth burger.

InakayaInakaya:   It is true that not all sushi is created equal but for the most part great sushi is all pretty comparable.  Inakaya not only boasts remarkable sushi, which you can find on their RW Menu, but they also provide a show while you eat.  Inakaya uses the traditional method of Robata-Yaki, or Grilling Around a Sunken Hearth.  In other words the Chefs play to the crowd while they grill each dish in their open kitchen, using only the freshest ingredients they can find.

JunoonJunoon:  I am a sucker for Indian food, so I knew at least one of them would end up on this list.  The aroma, the depth of flavor, and the occasional heat not only intrigues me, but entices me like a bag o’ blow speaks to Charlie Sheen.  Junoon won me over the second I viewed their menu and saw the Bhut Jolokia which is described as a Ghost Chili Yogurt served with honey and 65% Chocolate.  Sure they have several great appetizers and entrees as well, but who cares… GHOST CHILI YOGURT!!!

Kin ShopKin Shop:  Kin is the Thai word for eat, and at this casual yet hip establishment that is exactly what you will want to do. In a sea of Thai restaurants that are popping up faster than pimples on a teenager, Kin Shop really is one of the Stand Outs.  What caught my eye of this menu was the Steamed Bouchot Mussels that are served in a Siamese Curry Sauce and the Braised Hampshire Pork served in a Panang Curry.  Deal with it, I am a curry whore!

L'Ecole, The Restaurant Of The International Culinary Center:L’Ecole, The Restaurant Of The International Culinary Center:  Ever wonder where tomorrows top chefs hone their skills?  Question no more, L’Ecole is the culinary world’s Minor Leagues and some of these powerhouses are ready to be called up to the Bigs.  I am a storyteller, as you can tell, so the chance to eat a dish prepared by a Chef that potentially could be the next James Beard is just too good to pass up.  Not to mention, their menu is quite extensive! If my ass lands in one of their seats I will be dining on the Country Pate with Truffles, Pistachios, and Cornichons and The Roasted Duck Leg served with House Made Pappardelle.  I don’t care what Daffy says, for me it is always Duck Season.

Le ColonialLe Colonial:  Both the decor and the menu serve as a “tip of the hat,” to a forgotten time when Southeast Asia was colonized by France.  The fare is generally traditional Vietnamese but possesses a French flair that adds a subtle, yet wonderful uniqueness to each and every one of their dishes.  If you choose this spot I recommend the Suon Nuong: Grilled Baby Back Ribs served with Lemongrass and a Sweet Soy Sauce paired with The Trio: Grilled Prawns, Beef Brochettes, and Cha Gio Herbed Vermicelli Salad.

Miss Lily'sMiss Lily’s:  My Boxador, half Boxer and half Labrador, is named Lilly, so I immediately checked this restaurant’s menu out  when I saw it was participating in Restaurant Week.  Furthermore, ever since I got back from the Caribbean I have been craving Jerk, just about anything.  Enter Miss Lily’s, bringing Jerk BBQ Ribs, Jerk Grilled Corn, and Jerk Chicken to the RW world.  To top it all off their is a Curried Goat dish that needs to be in my belly immediately!

Mr. Chow'sMr. Chow’s: This ain’t your corner Chinese Restaurant!  The menu is not delivered to your door, nor is it depicted by 1970’s photos on a giant back lit rectangle that hangs above the counter.  The menu at Mr. Chow’s is comprised of a combination of old Beijing cuisine and original recipes that have been delighting New York’s fashion and music elite for damn near 30 years.  The name of the game here is Family Style Dining, so bring people that like to share, and don’t miss the Famous Mr. Chow Noodles.

Park Avenue SummerPark Avenue Summer:  Talk about trendy!  This epic eatery not only seasonally changes their menu but they change the entire decor as well.  P.A.S. makes my top 15 due to the amount of choices they offer on their Restaurant Week Menu.  Most places offer a very limited selection but Park Avenue Summer is offering 6 different options for both the appetizer and the entree portion of the meal.  If you are looking to hit up RW with a semi-large group, I assure you that everyone will be able to find something that tickles their fancy. However, if someone doesn’t order the Dr. Pepper Baby Back Ribs you have failed Restaurant Week and you should be ashamed of yourself.

RaymiRaymi:  Raymi is an upscale Peruvian Restaurant that blends the flavors and culinary traditions of Spain, Japan, Chinese and Peru itself. The star of Raymi’s Menu is the Ceviche that captures the savory yet elegant taste that only this delicacy can deliver.  Not only can you score some of this amazing seafood but you can pair it with some Carapulcra, or Roasted Pork Belly.  If you are not into Ceviche, I suggest you rock the Pulpo Meloso, or Charred Octopus, which I might suggest Kat gets when we go, so I can try both.

Roots and BonesRoot and Bone:  No food sticks to your bones like Soul Food, and even though it is summer time I simply can’t say no to this Uber comfort food.  If you enter this restaurant and don’t order the Award Winning, Fried Chicken and Waffles you are no longer allowed to read my blog, so lucky for both of us it is on the RW menu!  I am sure the other items are solid but FRIED CHICKEN AND WAFFLES!!!  As a bonus, if you are ginger and eat here enough, you might acquire a soul…  I kid, I kid, there is no way for gingers to get a soul.

smogas chef Smorgas Chef:  Raise your hand if you knew a Scandinavian Restaurant resided in the Big Apple.  Keep it up if you can tell me what the hell Scandinavians eat. Unless your name is Thor or Dag I doubt you are well versed in the viking way of life.   Well one night out of this establishment and you can school all your friends about this obscure cuisine. I highly recommend The Classic Smorgasbord from the menu simply because I can’t pronounce half the items that are on it and that is how I roll! Furthermore, I am like 80% sure it will taste as good as most Scandinavian ladies look.

Yerba BuenaYerba Buena:  Yerba may be somewhat small compared to other restaurants in NYC, but their flavors are gigantic.  Not to mention their menu had me drooling all over my keyboard.  They are dishing out Duck Confit Empanadas and Suckling Pig Carnitas during this session of Restaurant Week and if that doesn’t make you wanna jump on the Subway right the fuck now, I feel like I don’t know you anymore.

That is my list ladies and gentleman!  Remember, Restaurant Week is all about exploring the greatest city in the world and sampling the amazing culinary treats it has to offer.  The summer session is running from July 21, 2015 until August 15, 2015 and I highly recommend not only stepping out of your comfort zone while dining at these establishments but leaving it so far behind you that you never think about stepping into it again.

 

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