Brigantine Seafood: New Location, Same Amount Of Awesome!

Ask any gallivanting gastronome to recommend a spot to eat in his or her neighborhood and you will find yourself in an hour long culinary conference discussing the innumerable options that are available.  You will be inundated with countless suggestions including, but not limited to, several steak slingers, a handful of hamburger hawkers, the rare ramen retailers, a surplus of sushi sellers, and a plethora of peddlers of Parisian fare. Foodies are as passionate about their local eateries as that guy, from work, that corners you near the water cooler to talk about his 16 fantasy football leagues, just a little less annoying.

During these delectable debates, a true fanatical foodie will often offer several recommendations for each type of fare that is discussed.  However, there is one category of restaurant that an epicurean usually only has one suggestion for because a truly superb one is extremely rare.  This unicorn of the gastronomic galaxy is none other than the five-star seafood joint, and this foodie’s recommendation is the ever impressive Brigantine Seafood, now located at 312 Lafayette Avenue in Hawthorne, NJ.

Brigantine Seafood

The relationship between a food lover and his or her Seafood Restaurant is a special bond that is about as stable as Gary Busey on a week-long bender teeming with crack-cocaine and hookers.  Seafood, in general, is one of the hardest foods to consistently deliver to a customer base at a high quality, for a good price, because of its delicate flavor and perishability.  These factors create a unique and daunting task for a Chef attempting to be creative in the kitchen without tossing all of his/her profits in the dumpster.  Furthermore, it only takes one or two disappointing dishes to spook the feral foodie causing him or her to seek out a new fish monger.

There are several reasons that Brigantine Seafood and I are still BFF’s after several years.  First off, the Owner and Chef, Alfred Ianniello, is as enthusiastic about the fish that he serves to his customers as his customers are about eating it.  Chef Al proves this zeal each and every day by traveling to the Fulton Fish Market in the Bronx, where he personally selects only the finest seafood.  Secondly, Chef Al does not skimp on the portions that are served at his restaurant, like some other spots that I have visited, and as you know, I can eat, so I appreciate this fact immensely.  Lastly, Brigantine Seafood has never scorned me, meaning that every time I eat there I not only leave satiated but satisfied as well.

Fish is a dish best served cold!

Click the picture to see my last review on this epic eatery!

If you read my blog regularly you are probably having a slight case of Déjà vu.  Relax, you are not crazy. I did in fact write a review on Brigantine Seafood once before, but they recently moved to a new, much larger, location in Hawthorne and I thought they could use the love of the interwebs.  The new digs are beautiful and add a wonderful touch of elegance that goes hand in hand with the fantastic food that is served at this eatery.  Plus, as stated above, I freaking love their food, so any excuse to visit Chef Al, is a win in my book.  Now, without further ado, I present to you the amazing food porn of Brigantine Seafood.

BYOB!!! Hooray!!!

BYOB!!! Hooray!!!

Since I am a fan of social outings that include booze, food, and friends, Kat and I invited our foodie friends Alex and Steph to join us for our most recent trip to Brigantine.  With us, we brought an eight pack of assorted craft beers, because Brigantine Seafood not only provides some of the best Seafood in the Tri-state area, they are also BYOB!  FTW!

Each time I go to Brigantine Seafood, I never know what I am going to eat, except of course for an order of Oysters, which are always out of this world.  I am sure the regular items on the menu are all great, however, a true Brigantine junkie knows it is all about the specials, and since Chef Al picks out the seafood daily, you just never know what you are going to get until the waitress rattles them off.  Brace yourselves too, because there are a crap load of specials, and each one sounds better than the last.

House of Carbs!

House of Carbs!

Other than the requisite oysters, we ordered the Grilled Octopus with White Bean Salad and a Mixed Green Salad with Crispy Fried Goat Cheese for our appetizers, while we pondered our main course.  While discussing the most important decision of the evening we helped ourselves to some of fresh baked bread, olive oil, and opened our first beer.

Kat is not a fan of seafood, and at some Seafood Restaurants that could pose a problem, luckily Brigantine is not a one trick pony, and creates a few dishes for those who suffer from ichthyophobia. On this occasion, she chose the Pasta Primavera in a Vodka Sauce, but she wanted me to stress that her favorite dish is the Chicken Scarpariello, which she adores.  However, we were told by Chef Al, that he is adding aged steaks to the menu shortly and that might give that Chicken dish a solid run for its money.  Alex decided to go with the scallop dish, and Steph and I are suckers for whole fish, so we both decided on the Whole Bronzino.

if you don't order Oysters when you visit Brigantine Seafood we can no longer be friends.

If you don’t order Oysters when you visit Brigantine Seafood we can no longer be friends.

The oysters hit the table first and we were ecstatic.  As always they were scrumptious and ever so fresh.  The subtle, yet complex flavor of the oyster combined with the vinegar and horseradish sauces create a flavor that is both unique and memorable.  If you have yet to try raw oysters, I highly recommend ordering a sixer of these slippery wonders of the sea when you visit Brigantine.  You will not be disappointed!

I love Octopus, but not quite as much as those Manga weirdos.

I love Octopus, but not quite as much as those Manga weirdos.

While we were demolishing the Oyster plate, our Grilled Octopus was delivered, and it looked and smelled magnificent.  Most chefs will tell you that Octopus is a tough dish to prepare.  The fragile flavor of the meat is unassertive, creating an extremely fine margin of error when seasoning the dish.  Furthermore, under cooked octopus has a distinct rubbery texture, whereas if it is overcooked it will be dry and tasteless.  Due to these reasons, I only order Octopus at restaurants where I trust the Chef and his supply.  Luckily for us and now for you, this ain’t Chef Al’s first tentacle filled rodeo and this dish was stupendous!  The shy flesh of the octopus was the star of the dish, without being bland and it was grilled to perfection giving it the perfect mouthfeel.

Sorry Bessy, Goat Cheese is the number one salad cheese!

Sorry Bessy, Goat Cheese is the number one salad cheese!

As stated above, Kat is not a seafood fan, like the rest of us normal people, so while we were eating our treasures from the sea, she was partaking in this beautiful bed of greens paired with a warm, crispy, and creamy goat cheese croquette.  Even though I always order too much food when we visit Brigantine, Kat loves me, so she shares her exquisite croquette with me.  She is well aware that the map to my heart not only runs through my stomach but spends the weekend there.

Hello friends, meet these life altering scallops.

Hello friends, meet these life altering scallops.

After we finished our appetizers and the table was cleared our entrees began to arrive. Much like the many octopi dishes I have had in the past, Scallop dishes are always a gamble.  UNLESS you are at Brigantine, where Chef Al makes you wonder if you have ever actually eaten a scallop in your long and food filled life.  Alex allowed me to sample these delightful treats, and they so soft and buttery that I had food envy for a minute or two, as I savored this bite of brilliance.  Not to mention that when they were paired with the provided sauce I damn near mugged Alex for his remaining morsels of amazeballs.

If you are a vegitarian or vegan stop reading this caption it will only offend you.... You have been warned... I LOVE EATING AN ENTIRE ORGANISM!

If you are a vegetarian or a vegan stop reading this caption! It will only offend you…. You have been warned… I LOVE EATING AN ENTIRE ORGANISM!

My affliction of food envy was cured in a matters of moments when I took another bite of my meal.  There is something about the presentation and ritual of  eating a whole fish, I absolutely love.  It also helped that the fish itself was delicious.  I have had Bronzino that is overly salted and seasoned which ruins the gentle flavor of this European delicacy.  This fish however was seasoned expertly and cooked properly creating a balanced and flavorful dish without stomping on the fish’s widely celebrated flavor.

Hasta La Pasta. Get In My Belly!

Hasta La Pasta. Get In My Belly!

As far as Kat’s dish; sans fish, it was a solid pasta.  The sauce was on point, which is of course the back bone to any pasta dish, and the pasta itself was cooked as it should be, Al dente.  The addition of the fresh zucchini and mushrooms that were sharing space with the pasta added to the overall success of this dish.  I believe this would be the perfect option for a vegetarian if they were to find themselves as your dinner guests at Brigantine.

However you say it doesn't matter as long as you eat it!

It is okay to say no to drugs and war, but it is a travesty when you say no to pie!

This time around we decided not to get dessert because we were extremely full from our gluttonous meal, however if you are a dessert person do not miss out on their daily dessert specials.  Ask your server and she will discuss the mouthwatering options that were made fresh that day.

As a bonus, since Brigantine moved into a space that is double if not triple the size of their old spot, Chef Al now has room to host events.  This new venture allows you to eat all the amazing seafood that Brigantine offers, while celebrating that upcoming baby shower, bridal shower, birthday, or engagement party.  It is okay, I won’t tell the person who you are celebrating that you are happier to be eating at Brigantine, than to be celebrating their special day.  It will be our little secret.

I can’t stress enough that Brigantine is an amazing eatery and holds a special place in the center of my foodie heart.  I implore you all to give this magical seafood haven a whirl, and remember to bring your appetites because you will not leave hungry.  One last tip before you take your trip to Brigantine Seafood’s new location312 Lafayette Avenue, Hawthorne, NJ, to visit Chef Al and sample his outstanding creations.  Make sure to make a reservation, because nothing is worse than having to smell all the awesome, while you are waiting on the sidelines for a table.

 

Brigantine Seafood Eatery Menu, Reviews, Photos, Location and Info - Zomato

You Need Yo! Sushi In Your Life!!!

Within the spacious confines of the Garden State Plaza in Paramus, NJ, there are innumerable shops, kiosks, and restaurants. A large majority of these establishments can be found at just about any mall that exists in a metropolitan area. However, since New Jersey is the Mall capital of the world and we are a Stone’s throw away from the greatest city in the world, every once in a while a spot opens up in The GSP that is worth getting excited over.

Back in the day, when I was a rebellious youth, I was what one would consider a “Mall Rat”. This was not just a title; it was a lifestyle. There were several crews that called The Garden State Plaza home, and each of us had our own “territory,” where we would rock some footbag, smoke, drink, and talk junk about the patrons that were actually there to buy something. Our clique staked claim near the Old Entrance 1, the crème de la crème of spots back then.

Entrance 1 gave us access to the food court and all the free samples we could eat, the bus stop was within eye sight, and Sam Goody was a 5 minute stroll away. For those of you that are confused, Sam Goody was a brick and mortar store that sold CD’s because at that time downloading one song took literally 20 hours.

Even though it has been quite some time since my friends and I called the GSP our home away from home, I still consider it to be my mall, and that specific area is special to me. Sam Goody went the way of the Dodo bird after being acquired by Best Buy, and the mall has had several face lifts since I kicked my last Footbag outside Entrance 1, but it still pained me to see a shoe store, a furniture store, or a clothing store occupy the space that once was the most popular storefront in the mall.

Yo! Sushi Sign

My suffering was extinguished recently when I heard that Yo! Sushi was moving into my old stomping ground, and from what I heard about this innovative Sushi joint, I was ecstatic. As stated above, the GSP will forever be my mall, and I was proud that MY MALL was chosen to be the first Yo! Sushi restaurant to open in the United States! Take that Palisades Center, perhaps they heard that you are slowly sinking into the earth!

YoSushi Entrace

Yo! Sushi is not just your run-of-the-mill Sushi place that you can find on every corner in North Jersey.   Yo! Sushi is delivering the art of “kaiten,” or conveyor belt sushi to our beloved mall, and you should be Fraking excited about it! That is right, I said conveyor belt sushi, as in, the chef expertly prepares your sushi in their open air kitchen, places the dish on the conveyor belt, and then that piece of fish travels throughout the restaurant until a customer yoinks it off the belt and devours it.

The Yo! Sushi delivery system!

The Yo! Sushi delivery system!

As the late great Billy Mays used to say, “But wait there’s more!” Yo! Sushi is not just about Sushi; they serve over 80 Japanese inspired dishes that include hot classics, sashimi, tempura, salads, hand rolls and desserts! I, for one, love Sushi, but if your date, comrade, buddy, mother, sister, or brother does not, have no fear Yo! Sushi has something for them to sink their teeth into

Calamari anyone?

Calamari anyone?

The procedure at Yo! Sushi is as simple as it is ingenious:

Step 1: Find a Seat

Step 2: Sit down, you look weird just standing there looking at a chair!

Step 3: Order your drinks and specials from the extremely helpful staff.

Step 4: Keep your eyes on the conveyor belt of yummy that will deliver fresh mouthwatering sushi directly to your table and eat.

Yo! Sushi Takoyaki

These balls were freaking Amazeballs!!!

How do they know how much Sushi you crammed in your craw, you ask? It is simple! When you have had your fill, just tell a team member you are tapping out, and they will count your dishes and charge you accordingly. Each dish is color coded and matches a price guide that you will find in your menu.   This way you can keep track of the damage as you fervently grab plate after plate of gorgeously prepared amazeballs, no seriously, they have a Crispy Octopus ball that is called Takoyaki (See Above) that I am pretty sure is the origin of that word!

I know this is all sorts of American but I like my Wasabi in my soy.  Deal with it Trolls!

I know this is all sorts of American, but I like my Wasabi in my soy. Deal with it Trolls!

Half the fun of Yo! Sushi is trying to identify the item that is passing by you on the belt before it is out of your reach and could end up in someone else’s belly. Eating at Yo! Sushi is like being on Tinder; sometimes you swipe left when you meant to swipe right, and your soul mate ends up dating Atticus Mc Hipster Pants.

These balls were freaking Amazeballs!

A bird’s eye view of the open kitchen.

Kat and I were invited to experience Yo! Sushi during their soft opening soiree, and we are very grateful that they included us! Even though they had just opened, we could not have been more impressed. The staff was friendly and helpful, the ambiance was hip and chic, and the food was utterly magnificent. I have been to numerous Sushi spots all over this country, and I believe that Yo! Sushi was on par with the best of the best of them. The fish was fresh, the rolls were skillfully constructed, the variety was immense, and the creativity should be applauded.

Ain't that pretty!

Ain’t that pretty!

Yo! Sushi may not be the best spot for a first date due to the hustle and bustle, but in my opinion, it is the perfect place for a second or third date, a gathering between friends, or a dinner shared by a recently realized, “old married couple,” like ourselves to reminisce about the days of yore.

Kanpai (Kan-pie) translates to

Kanpai (Kan-pie) translates to “dry the glass” and is how you say cheers in Japan.

If all these damn words did not convince you check out my stash of leftover food porn from the Yo! Sushi soft opening party!

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Yo! Sushi on Urbanspoon

The Blue Collar Foodie Adds Brigantine Seafood To His Restaurant Rotation!

As a Blue Collar Foodie always looking for a bargain there are certain types of food that my normal restaurant rotation lacks. There are some varieties of food that you just don’t trust from a value menu or a street cart. For example, an Ozzie Dog, which is a hot dog in a potato roll, topped with cheez whiz, beef chili, hot sauce, and potato sticks, which you can score outside Yankee Stadium is acceptable coming from a cart from 1975 that has been sitting in the sun all day. However, I would not feel the same level of comfort about ordering and consuming a Fillet of Fugu with a side of Sushi from Mr. Ozzie and his sun soaked wagon.

There is a level where frugality becomes stupidity and by saving a few bucks you end up wasting a day or two in the restroom or even worse the hospital. So pay attention to the words that are coming out of my mouth young BCF Padawans. At 3:00 A.M. there is no gas station that serves, “Epic Salmon,” no matter what Doug says and that Sword Fish Steak at that deli in the village for a “buck 99”, is as safe as sharing a toothbrush with the Hobo that lives outside that very same bodega.   However, there are places in our area that will serve you fantastic seafood dishes, for a moderate price, at a decent hour. Brigantine Seafood Eatery & Market , located at 112 Lincoln Avenue in Hawthorne, NJ, is one of these establishments and I highly recommend paying them a visit.

Quality Seafood at a fair price is not something you should take for granted in this area. Sure if you live in Maryland it is easier to get crabs than it is when you lived in your college residence hall, and as for Maine, I have had a $5.00 lobster from Shoprite that would make most New York Lobsters hang their tails in shame. So how does Brigantine do it you ask? Every morning, the owner and Chef Alfred Ianniello travels to the famous Fulton Fish Market located in The Bronx and personally selects the finest seafood for his customers. These customers include some of the top restaurants in the Bergen/Passaic county region and odds are if you have enjoyed a seafood dish in one of these counties you have already seen what Chef Ianniello can deliver to your table.

Brigantine offers a standard menu that can be found online that is chock full of flavorful and inventive dishes, but if you ask me, and you did because you are literally reading the words that my brain is spewing forth, the specials are worth both the price tag and the time and energy it will take to listen and comprehend all their awesomeness. When you decide to visit this seafood Shangri-La you will thank me that you asked the wonderfully helpful wait staff what the specials of the evening are.

Before I begin describing the astonishing meal Kat and I shared with a fellow foodie couple a few weeks back, I feel like I should place a disclaimer here. If you are looking for a romantic modern seafood boutique this is not the place for you. Brigantine Seafood resembles a Diner like establishment from years past, which I find to be immensely charming and adds to the je ne sais quoi that is teeming off of Brigantine like steam from a large bowl of Clam Chowder. Furthermore, I will guarantee that the seafood being served by this local gem is twice as good as the hipster dipped mussel balls being served in your bougie fish lounge.

Since this was not our first rodeo at this eatery, we knew the drill. We stopped off at a liquor store on the way and grabbed some cold beers and a bottle of wine, since like all of the Blue Collar Foodie’s top joints, Brigantine is BYOB. When we arrived we parked in the parking lot in the rear of the restaurant and walked in the back door (TWSS). Chef Alfred was on hand to welcome us to his restaurant and as always the staff was all smiles and ready to assist us.   We had a reservation so we were seated within minutes and our menus were in our hands shortly thereafter.

As I stated above you can order off the menu but the real reason to visit Brigantine is to allow the Kitchen to punch you in the belly with flavor and innovation by haphazardly picking a special that sounds intriguing. This is exactly what I did and I was not disappointed.

Fish is a dish best served cold!

Fish is a dish best served cold!

As an appetizer we ordered the seafood tower because Brigantine boasts a plethora of Oysters from various coasts and countries, and the Tower is a great way to sample a few of these salty treats.   In addition to the oysters this fortress of shellfish included shrimp, clams, and a Lobster Tail. If you are looking for an economical appetizer this one may not be for you, as the price point is rather high at $30.00, but if you are treating yourself, as we were, this is the only way to go. Each item was fresh, delicious, and unique. In other words, these are not wedding buffet oysters and clams, these are the real deal and if you are a connoisseur they are a must!

You would have to be a Master Baiter to catch a Bass this big!

You would have to be a Master Baiter to catch a Bass this big!

Shortly after we destroyed the seafood tower, our meals arrived at the table. After a rather lengthy deliberation and compelling the uber patient waitress to read me the specials three times, Kevin and I decided on the Sea Bass paired with Mussels and Clams in a marinara sauce. The portion size was incredible and the piece of fish was larger than any Sea Bass I have had the pleasure to eat in recent memory. However, the most impressive element in this dish was the marriage of flavor between the shellfish, the Bass, and the sauce. Each bite delivered a depth of flavor that is unfortunately rare for fish dishes in this area, because, to be honest, fish in the hands of a poorly trained chef tends to be boring and lack any culinary panache. To the contrary, this dish had panache coming out of it gills, and I loved every last bite of it!

he Arctic char is closely related to both salmon and lake trout, and has many characteristics of both.

The Arctic char is closely related to both salmon and lake trout, and has many characteristics of both.

Our friend Kim decided to try the Breaded Arctic Char served with Capers and a Citrus Gastrique. I am not going to lie; when this dish hit the table I had a slight case of food envy. The presentation of this dish was absolutely beautiful due to the breading being cooked to perfection, which created a deep brown hue across the filet in perfect contrast with the white plate and green garnish. Furthermore, the aroma of this dish wafted across the table and assaulted my olfactory senses with all its awesome sauce, begging the ever important question, “Did I order the right dish?”

No, it is not Chicken of The Sea!

No, it is not Chicken of The Sea!

Before I write this next sentence I ask that you please do not flame, troll, or otherwise harass Kat for the following gastronomic flaw. With that said, I will forward all hate mail directly to her inbox until she realizes the folly of her ways. Here goes nothing; Kat does not like seafood. Relax…I know… But to be fair I knew of this defect when I married her and if I can get over it, you guys should be willing to except her as well.

The reason I bring this foodie fail up is not to convert my lovely wife into a born again Pescetarian, but to explain just how remarkably accommodating Brigantine Seafood actually is. Even though a chicken dish was not on the menu that evening, Chef Alfred hooked Kat up with his famous, yet clandestine, Chicken Scarpariello. Kat craves this dish and thoroughly enjoys each and every morsel that is chock full of pieces of chicken combined with mushrooms and herbs swimming in a luscious white wine sauce.

And the award for best supporting role in a serious dinner goes to...

And the award for best supporting role in a serious dinner goes to…

In addition to the generous portion size of our meals we were also provided with a side of rice and seasonal vegetables for the table. I appreciated that these sides were not overly seasoned and flamboyant as to take away from the main dish that is the star of the show. Like a good supporting actor in a movie, these side dishes lifted the star to another level while preforming admirably on their own.

After we plowed through our entrées one yummy forkful at a time we were asked about dessert. Now, by no means did we need dessert, as we were all pretty fat, but we decided that we should treat ourselves to the homemade desserts that Brigantine’s Culinary Team creates daily.

Now wonder all the damn Amish return to village after Rumspringa!

Now wonder all the damn Amish return to village after Rumspringa!

Kat ordered the apple pie which was baked Amish Style, which includes Sour Cream. We had never heard of this type of pie before but after tasting this slice of ecstasy, we will sure be on the lookout for this method again. The sour cream increases the creaminess of the filling and calms the cloying sweetness that plagues most commercial apple pies.

However you say it doesn't matter as long as you eat it!

However you say it doesn’t matter as long as you eat it!

Weather you pronounce this fantastic pie like the true North Easterner you are and call it “Pee-can” or you embrace the southerner in you and rock the proper pronunciation “pee-KAHN,” there is one thing we can all agree on… HOLY HELL THIS PIE IS GOOD!!! I love Pecan Pie from a box that came from a factory so when I can get homemade Pecan Pie from a spot like this, you bet your sweet nuts I am going to order it! Furthermore, no you cannot have a piece. It is mine! You get your own damn pie!!! P.S., if you go to Brigantine and this is on the menu that night, and you fail to order it, you also fail at life.

Cheese + Cake = Happiness

Cheese + Cake = Happiness

Kevin landed on the Cheesecake as he spun the wheel of indecision in his brain. He was not upset either, as the Cheesecake was fluffy, smooth, and deliciously decadent. The addition of the strawberry drizzle added a delightful dash of attractiveness to the already handsome dish.

Cannoli is Italian for Yummy!

Cannoli is Italian for Yummy!

The final dessert that was ordered was the Cannoli. I know the secret to a slamming cannoli because I grew up in North Jersey, which contrary to popular belief is the real Little Italy. Apparently, Brigantine’s culinary team also knows this secret and so their cannoli was pretty freaking tasty. What is the secret you ask? It is simple; Fill Your Cannoli to Order so the shell stays crispy and the filling stays light.

If you did not read the post above and just drooled over the food porn, the gist of this article was; if you are looking for some serious seafood at a reasonable price look no further than Brigantine Seafood, in Hawthorne, NJ. The waitresses are helpful, patient, and pleasant and the Kitchen Staff prepares creative and gratifying dishes that both taste great and look lovely. The next time you are looking to try a new local eatery, please do yourself a favor and head over to Brigantine Seafood and see what Chef Al is concocting in his kitchen of wonders.

Noodle Chu + Dim Sum = One Happy Blue Collar Foodie

Webster’s dictionary describes Dim Sum as, “traditional Chinese food consisting of a variety of items (as steamed or fried dumplings, pieces of cooked chicken, and rice balls) served in small portions. Whereas, The Blue Collar Foodie describes Dim Sum as, “a magical buffet of enigmatic food offerings that makes my foodie soul happier than Grumpy Cat on Prozac.” (Sorry about starting this blog post off the same way horrible wedding speeches usually commence on bootleg sitcoms, but I thought it worked.)

If you have never experienced Dim Sum before, the epicurean in me cries for you and if you have and claim to not enjoy it, then you are crazier than Paul “Bear” Vasquez appears to be in his famous viral video Double Rainbow!   Dim Sum is not only about the food that is offered, it is also about the unique way this fare is served. Traditionally, these mini meals are carted around the dining area while the customers choose as many different varieties as they wish to become part of their smorgasbord for all to enjoy. This distinctive style of service is what makes Dim Sum not only a meal but a fun interactive way to dine with friends. Furthermore, when visiting a Dim Sum eatery, you should channel your inner Peter Griffin and be happy that at Dim Sum, the Buffet comes to you!

Noodle Chu Sign

Recently one of my foodie friends recommended a restaurant named Noodle Chu which is located at 770 US Hwy 46 in Parsippany New Jersey that transforms into a Dim Sum establishment every Sunday. Normally, Sundays are reserved for cooking, drinking, and watching football for this Blue Collar Foodie, but I just could not resist a brunch time Dim Sum extravaganza.

When you approach Noodle Chu, the slightly dilapidated sign that hangs outside does not scream, “this is the restaurant you want to visit!” But I have fallen into the judging a book by its cover trap more times than I would like to admit, so I listened to Admiral Ackbar’s voice as it bounced around my brain and entered Noodle Chu with an open mind and an empty belly.

Once inside, Noodle Chu, I could tell I had come to the right place for Dim Sum in New Jersey. From the outside it looks like a small establishment that could hold at best 50 people, but much like the Tardis, Noodle Chu is bigger on the inside and is comprised of two dining areas instead of just the one that we could see from the parking lot. Furthermore, at 10:45 in the morning, which I might add is not a traditionally normal time for Dim Sum, there was already a substantial amount of people seated and eating their way through brunch. Even more impressive, was the amount of Asian families that were partaking in Noodle Chu’s festivities which is always a good sign for how authentic the food truly is.

As we were seated, the cart operators moved towards our location like a hoard of Zombies that just caught a whiff of fresh meat. They circled our table and began to offer us dozens of different dishes from their appetizing carts o’plenty. The golden rule of Dim Sum, that is more important than any of the eight rules of Fight Club, is be selective when ordering.   Many Dim Sum virgins allow the servers to continue to pile dishes upon dishes of food within the first 10 minutes of their arrival and become over stuffed before they even see what it on all the carts. The main thing to remember is to pace yourself, Dim Sum is not a sprint, it is a marathon, and in order to finish it, you must follow the sage tortoise’s advice, “slow and steady wins the race.”

Another important thing to remember is that it is okay to say no to the servers. You must understand that it is their job to sell you as many items as they can in a short period of time, thus raising your bill and clearing the table quicker. Furthermore, some of them are pushier than Ben Roethlisberger on a Viagra and Cialis cocktail during a homecoming celebration, so you will have to be firm when declining a dish. Honestly though this ordering dance is all part of the fun of the Dim Sum experience.

Dim Sum

Full Lazy Susan

With the Dim Sum directive in mind, we began to choose the most appealing dishes from the carts that were passing by. Slowly but surely the giant lazy Susan in the middle of our table was filling with steamer bowls, dishes, and bowls all chock full of awesomeness until we decided that our first round was complete. Once this decision was made it was time for my favorite part of any meal with friends, our first collective bite. In my opinion, this naturally occurring, simultaneous taste of the ensuing banquet is better than any shot that I could ever participate in at a bar. With the first bite down, the First Annual Blue Collar Foodie Dim Sum Invitational began, and it was epic!

Dim Sum Close Up

Dim Sum Close Up

Normally, this is the part of my article where I explain the food that I ate in detail and try to give you a case of food envy, so you will feel obligated to venture to the spot I am reviewing. I would love to say that I could do that, but as I stated earlier in my definition, part of the fun of Dim Sum is that for the most part you have no idea what you are eating. Even if you swallow your pride and ask what the dish you are selecting off the cart is comprised of, most of the time a combination of a language barrier, the ambient noise of the restaurant, and the soft speaking voice of the server leaves you with little to no information about what you are about to eat. The good news is every dish we ate at Noodle Chu was mouthwateringly foodie approved and after the first bite even an untrained palate can usually ascertain the basic ingredients what was ordered.

Fried Pork

Fried Pork!

A word of caution though, if you have friends that have food allergies, are Gluten Free, vegan, vegetarian, or keep Kosher, I suggest you leave them home while you enjoy your epicurean adventure at Noodle Chu. Not that they would not be able to find something to eat, but each time they take a bite of something new, they would be rolling the dice with their dietary concerns. Dim Sum does not lend itself to picky, finicky, or squeamish eaters either, considering that you may never find out what you just ingested, and one must be okay with that concept when partaking in this exploratory cuisine.

Mystery Dumplings

Mystery Dumplings

Don’t be afraid, most of the dishes that you will be served will consist of the basic building blocks of normal Chinese Food. You will find pork, beef, seafood, and tofu as the main components of most of the dishes that you will be offered. If you are however feeling frisky, and want to try some of the more adventurous options, you should be able to sample tripe, chicken feet, squid, and other assorted strangeness, so keep your eyes peeled as the carts go whizzing by.

Holy Shrimp

Holy Shrimp!!!

As with every restaurant I review, I am always concerned about price and trying to figure out the pricing of Dim Sum is about as easy as learning how to play craps, while reading The Silmarillion, and listening to Death Metal. In other words, good luck with that. Just to explain how ridiculously difficult it is to keep track of the bill, of the eight people that were eating at our table, two of them were accountants and three of them teach at the University Level, and we were still as lost as Hurley, Kate, Mr. Eko, Sawyer, and Jack.

05FullLazy

No worries, my fellow frugal foodies, after 29 spectacular dishes, the total per person tally including tip and tax was a paltry $16.00.   That is right, you read that correctly! I could not believe it either, I thought there must be a mistake, but even after a recount the bill remained the same. I was in awe, I was dumbfounded, I was in love with Noodle Chu!!!

The general theme of this blog post, in case you missed it, is that Dim Sum and The Blue Collar Foodie are BFFs, and Noodle Chu is our new rendezvous point. I used to have to travel all the way to New York City for high quality, inexpensive, Dim Sum, but that is not the case anymore, thanks to Noodle Chu!

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TC’s Little Taste of Saigon Teaches the Blue Collar Foodie a Valuable Life Lesson

Every day most of us drive down the same roads to and from our nine to fives, sipping coffee and listening to mind numbing talk radio, paying no attention to our surroundings. I try my damnedest to not fall into this monotonous trap by taking different routes at times to liven up my commute, but alas, after a certain number of years every path becomes mundane. This frequently welcomed autopilot mode, could cause the not so attentive urban foodie to miss out on some wonderful eateries that are often overlooked on the roads so frequently traveled.

I fell victim to this sad happenstance recently, and I feel that I should inform my readers that sometimes it is a good idea to act like man’s best friend and stick your head out the window from time to time. Perhaps even try not updating your 13 social media pages, while driving with your knee, and eating your fried green tomato, bacon, remoulade, and egg brioche sandwich while on the way to work. If I was not guilty of DWZ, Driving While Zombified, I would have noticed that there was an authentic Vietnamese Noodle House on my way to work. Furthermore, my foodie street cred would not have been worse off than Mike Myers’ career after The Love Guru, because I would not have had to be informed of this off the hook establishment by a Brooklyn Foodie. (Relax Brooklyn, I love you guys, but even you know that some of your comrades can be quite ostentatious and downright douchetastic!)

TC's Little Taste of Saigon

The restaurant that I am referring to is a quaint joint by the name of TC’s Little Taste of Saigon, located at 419 Goffle Rd. Ridgewood, NJ.   Don’t be distraught if you too drive past it each and every day without giving it a second thought, because this eatery is located within a house in a mostly residential neighborhood. I almost drove right past it, and I knew what I was looking for.

TC's Little Taste of Saigon Inside

When you enter TC’s you get the feeling that you are walking into a friend’s family member’s house for dinner, not a restaurant. Some people may be put off by this, but I was all sorts of excited. Visions of truly authentic Vietnamese food danced in my head, the type of food that one used to be able to get in the city before the hipsters took over and created fusion.   As we, Kat, Rory, and I entered this magical worm hole that dropped us off somewhere in the P.H., Pre-Hipster, era of the foodie scene, we were greeted by one of the proprietors and seated in the living room, errrrrr, dining room.

Once seated, we were offered our surprisingly hefty menus and empty glasses for our bottles of beer that we brought from home. With our glasses now full of high-end craft beer, our attention was focused on the task of choosing our food for the evening.

As stated above, the menu was much larger than one would expect from such an intimate restaurant, so the charge of picking our meals was one that was not as easy as we first suspected.   After doing some table side research on the googles, I found that all my fellow foodies were raving about the Rice Paper Spring Rolls, so we decided to give them a whirl for our appetizer. We each also ordered a Pho dish, a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles, a few herbs, and the protein of our liking. Since TC’s smelled more enticing than patchouli to a hippy, we added the Spicy Beef Stew to our smorgasbord of goodies.

Rice Paper Spring Rolls

A little more table side smart phone exploring yielded some very interesting information about TC’s. Apparently, this restaurant is run by two sisters that perform the job of waitress, hostess, chef, and general manager. This intel further added to the thought that we were dining at someone’s house, and the anticipation to try these assiduous siblings’ fare was perpetually building with every minute of small talk.

Just then our Rice Paper Spring Rolls arrived at our table. Without hesitation each of us removed a roll from the plate, dipped it in the house sauce, and took our first bite. Each of us chewed that bite for quite some time and said nothing to each other until we swallowed. The first words that came out of each of our mouths were the best compliments that any Jersey Foodie could possibly give, although I don’t remember the quotes exactly, I assure you that those phrases could not be uttered on network television. These spring rolls were the perfect combination of crisp and fresh, and when combined with the homemade sauce that was served with it, created a depth of flavor that sent my taste buds into traction.

TC's Pho

After we completed these tasty rolls of savory goodness, our main courses arrived, and they looked and smelled remarkable. The portion size was much larger than we anticipated, and all three of us began to ponder if we had ordered with our eyes instead of our stomachs, but the prices were so reasonable. The Pho even came with a side dish of fresh herbs and bean sprouts that was a great addition to these already beautifully presented meals. By fresh herbs, I mean literally garden fresh herbs that grow just outside the kitchen in flower pots that line the parking lot.

TC's Garden

Using the chop sticks that were provided, I scooped out a generous portion of my Seafood Pho and allowed it to cool down to an edible temperature. I then took my first bite of this Pho and fell in love all over again. The broth was delicate, yet flavorful, and had just the right amount of kick to compliment the noodles and fresh seafood. I am usually the type of person that will put sauce on just about anything that I am served, but this dish needed nothing, it was utterly perfect, and each bite only echoed that thought.

TCs Spicy Beef Stew

After forcing myself to stop eating the astounding Pho that TC’s had prepared for me, I took my first bite of the Spicy Beef Stew that we ordered to share. When we ordered it, we were warned that spicy actually means spicy at TC’s but decided to forgo this forewarning and embrace the zesty cultural food that is synonymous with Saigon.   We, being spice freaks, were not disappointed, however if you are not a spicy food connoisseur, I would suggest always heeding these types of warnings when eating at ethnic food spots.   Besides the invigorating heat that this dish provided, it had other subtle flavors that made their way through as well.

As our food consumption slowed down, we were struck with the sad realization that our adventure at TC’s was almost at its end. Even though we were completely satiated, we found ourselves continuing to eat our food, we even at one point made mention to how gluttonous we were being but then just kept on going. After all the bowls were clean, our waitress/souse chef/hostess came to our table and simply stated that we can stay as long as we would like because they enjoy the company.

Some people think that I am overly obsessed with food, but it is life lessons like this one that make my epicurean adventures worth it. TC’s Taste of Saigon is one of those truly extraordinary restaurants that unfortunately could blend into the background of your ordinary journey if you are not careful. Do yourself and all of your friends a favor and head out to TC’s, just let me know when you are going because their parking lot is kind of small.

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The Blue Collar Foodie Helps You Decide! Restaurant Week 2013 Edition

Restaurant Week 2013

Restaurant Week 2013

It is that time of year again folks! New York City Restaurant Week is about to commence and this year 317 restaurants will be serving up some of the finest food New York City has to offer, from January 14th until February 8th.  Each and every year more restaurants jump on the proverbial chuck wagon and attempt to compete for your business during the most hectic two weeks in the New York City restaurant business and the hardest part is choosing which restaurant to visit.  If you are as bad at making a decision as Notre Dame was at playing football this week, The Blue Collar Foodie has got you covered!  I have reviewed, inspected, and studied the New York City eateries participating in restaurant week this year and handpicked a few of my favorites to make your decision making process go a wee bit easier.

Before I get to the restaurants that made this exclusive list I first want to explain how these establishments were selected.  I evaluated each restaurant using the following criteria; the restaurant’s history, the building the restaurant is housed in, the menu offered, and of course the food they serve.  I then used a complex algorithm, not really but this sounded way too awesome not to write, and selected restaurants that not only serve remarkable food but also provide an amazing eating experience for the customer.

Considering I only get to visit these prestigious restaurants twice a year during restaurant week, due to budget restraints, my restaurant selection has to be more than just about food.  I want to visit famous buildings, have the chance to rub elbows with celebrities, dine where history actually happened, and do it all for 38 bucks plus tax and gratuity.  If you are looking for the best food this immense list has to offer this is not the review for you, but if you are looking for a once in a lifetime New York City experience keep reading!

It should be noted that I have not visited all of the restaurants that are on my list, so most of my research was done using the interwebs.  So if the restaurant that you choose is not as amazing as I say it is, please forward all your hate mail to dealwithit@Doyourowndamnresearch.com

To make your life even easier, I have broken down my selections to match the “by cuisine,” categories that are used on the NYC GO website, which lists all the restaurants that are participating.  I have also decided to follow Twitter’s lead and only use 140 characters to capture the essence of each eatery, I call them TweeViews.  If you like what you see in the Tweeview please visit the restaurant’s website to see more about the venue, by clicking the establishment’s name.  Furthermore, these selections are in Alphabetic order by cuisine type then restaurant name.  If you use this list to pick a restaurant out, I would love to hear about your experience in the comment section below, so please post.  Remember an outing into the City is really what you make of it, so as Barney from How I Met Your Mother would say, “Suit Up, and have a Legend, wait for it, Dary evening!”

 

Food Map

Gastronomic Map

American New

Butter:  A unique interior design inspired by nature paired with an eclectic menu featuring uncommon dishes make Butter a force to be reckoned with.

Hospoda:  Czech inspired fare paired with fresh pilsner instead of the normal wine creates a fresh take on fine dining at this upscale eatery.

The Lambs Club:  A famous chef and a building on the National Register of Historic Places that was home to one of America’s oldest theatrical organizations.

Leyla:  Boasting one of the finest menus on the restaurant week circuit, what it lacks in history it more than makes up for in culinary creativity.

Kutshers:  A modern Jewish American bistro, with roots in the Catskills, which offers Grandma’s favorites with a contemporary twist.

Park Avenue Winter:  A rustic American restaurant offering seasonal fare and a corresponding design that is only open until the end of winter begets spring.

Perilla:  With only 18, it is hard to score a table at this neighborhood restaurant, turned foodie mecca that focuses on fresh, seasonal ingredients.

Sprig:  Located in the Lipstick Building this posh eatery offers artistically prepared seasonal fare inspired by Northern California cuisine.

 

American Traditional

‘21’ Club:  A former New York City speak easy, still frequented by many celebrities, expertly serving awarding winning food with high class flare.

The Darby:  This former legendary Jazz and Blues Club turned chic eatery serves up creative cuisine with a side of swag in the form of live music.            

 

Asian Fusion        

Ajna Bar:  Beautiful interior design, renowned DJ’s, and a collision between French and Asian cuisine make Ajna Bar an appealing spot for 2013.

 

Barbecue

Hill Country BBQ:  New York’s own piece of Texas, serving up huge portions of fresh Barbecue for all of us with a city addresses but country souls.     

 

Chinese

Hakkasan:  This ain’t your local Chinese takeout joint; this is refined Chinese fare which is combined with a sophisticated and stylish dining area.

 

Continental

The Russian Tea Room:   A New York City Icon that was founded by members of the Russian Imperial Ballet and is frequented by the worlds’ most fastidious foodies.

 

French

L’ecole:  The ground floor of Fine Dining, located in the Int. Culinary Center; students from everywhere collaborate to create awe inspiring dishes.

 

Greek

Kellari:  A warm and inviting atmosphere that sets the tone for a Grecian inspired meal that the Chef lovingly prepares to celebrate his homeland.       

 

Indian

Junoon:  An extensive selection of interesting and delicious Indian dishes that offers the restaurant week veteran a wonderful escape from monotony.

Tamarind:  This trendy eatery is one of the most popular Indian restaurants in NYC, and one look at the décor coupled with the menu should explain why.

 

Italian

Asellina:  Sleek, posh, and chic describe this hip establishment where authentic Italian food collides with the modern day reality starlet scene.   

Barbetta:  Known as one of the most romantic restaurants in New York City, this is a great place for a couple to fall in love all over again.

Cipriani Dolci:  Located inside the majestic landmark that is Grand Central Terminal, Cipriani offers something to the architecture lover that others cannot.  

Pó:  An intimate space and fresh ingredients delivered daily by foot or bike by the surrounding markets, serving Italian food as it should be.     

The Leopard at des Artistes:  First time diners come for the buildings historical significance and the impressive art collection, but they come back for the food.

 

Japanese

Megu:  This establishment transports you to the Far East like no other restaurant I have ever been to, from design to dish, Megu is a phenomenal.

 

Korean

Bann:  A fantastic place to experience a variety of tantalizing Korean food while being surrounded by stunning authentic Korean décor.

 

Mediterranean

Ilili:  Ilili combines Lebanese cuisine with a Mediterranean flare, an epicurean delight perfect for the foodie looking to expand their palate.

 

Mexican

Maya:  Traditional Mexican cuisine meets modern culinary expertise at this contemporary eatery that promises warm Latin hospitality.

 

Pan/Latin

Raymi:  Billed as the best Peruvian restaurant in New York City with a menu and dining area that appears to back up that claim.

Rayuela:  A truly innovative and beautiful restaurant that created its own culinary genre known as estilo libre Latino or freestyle Latino.

 

Seafood

FishTag:  Mediterranean inspired seafood dishes expertly paired with wine from the imaginative culinary mind of world renowned chef Michael Psilakis.   

 

Southwestern

Mesa Grill:  Bobby Flay combines his passion for Southwestern cuisine and his love for grilling which leads to a marriage made in foodie heaven.

 

Spanish

Andanada 141:  A restaurant week menu truly built for adventurous foodies combined with a bull fighting theme makes this a great spot for thrill seekers.

 

Steakhouse

The Capital Grille Chrysler Center:  Located inside the Chrysler Center’s Trylon Towers, this highly rated chain steakhouse is an architecture aficionado’s dream.

 

Thai

Kittichai:  An exquisite design that lends itself to a romantic dinner for two with a menu that offers an inventive take on traditional Thai dishes.

 

Vietnamese

Le Colonial:  This one of a kind eatery transports you to a forgotten world known as French Indochina and serves French inspired Vietnamese cuisine.

The Blue Collar Foodie Goes Round For Round With The Duke at Charlie Blood’s

Occasionally the fact that I have a food blog comes up in conversations and when it does I typically get mixed reviews, pun intended.   Some people respond to this statement as if I just told them that I kick dogs for fun, while others reply as if I had told them I write for the New Yorker.  Although, I tend to enjoy the latter as opposed to the former reaction, by far my favorite response is also the most common; “That is, (Insert Favorable Adjective Here), you should really check out, (Insert Restaurant’s Name Here).”

This is exactly what happened a few weeks ago while I was at my local watering hole, The Twisted Elm, and ran into a few old friends.  One of them was unaware that I write this blog and as soon as I mentioned it she instantly began throwing names of restaurants out faster than I could digest them.  As I fervently tapped on my phone with my giant clumsy thumbs, trying to capture all the potential Blue Collar eateries that were being hurled in my direction, one seemed to stand out amongst the crowd, Charlie Blood’s Restaurant.  Not only was the name appealing but the way she described this joint lead me to believe that it was right up my alley.  She may or may not have used the phrase Dive Bar a few times.

Charlie Bloods

Charlie Blood’s Restaurant

The following night Kat, our friend Rory, and I embarked on our culinary quest to Charlie Blood’s, which is located at 147 Frederick St., in Garfield, NJ.  As we pulled up to what I assumed was the front of the building, more on this later, I could feel the blue collar vibe emanating from this establishment.   The yellow brick of the building illuminated by the welcoming glow of the neon beer sign in the window attracted Rory and I like a tween to sparkly vampires.

Upon entering Charlie Blood’s Restaurant we were whisked away to a wondrous world of wood paneling and draught beer, that I lovingly call DiveBaria.  This extraordinary land is a lot like Narnia from the acclaimed novel, The Lion, the Witch and the Wardrobe, except that the Wardrobe is a bar, the Lion is food, and instead of a witch there is beer.  Come to think of it, there are really not any similarities between these places, except of course, they are both magical.  Once inside, we grabbed a table adjacent to the bar, ordered a round of drinks, and asked for a few menus.

Inside Charlie Bloods

Inside Charlie Blood’s

While we swigged our first round, we discussed the menu and conversed about the astonishing selection of food that this seemingly unimposing tavern has to offer.   Even though Charlie Blood’s offers a wide variety of Italian American fare, my mind was made up the second I picked up the menu and saw “The Duke’s” face staring back at me.  The Duke is Charlie Blood’s Famous 24oz Ribeye Steak and I felt obligated to my readers to conquer it, especially since it was only $17.95.  Kat opted to attempt to keep her girlish figure, which this blog does not help at all, and ordered the 12oz steak for $11.95, while Rory went with the Seafood platter, which is described as Shrimp, Calamari, Mussels, and Baked Clams for $14.95.  To add to the affordability of this spot, all of our meals came with a house salad and fries as well.

After the hardest part of the evening was over and our food ordered, we took our beverages in hand and drank in all that this restaurant has to offer.  The walls of Charlie Blood’s restaurant are covered from floor to ceiling with local sports memorabilia and hometown heroes.   I am not talking about the kind of crap that is draped all over the walls at your local Applebee’s, that was clearly professionally framed and placed there by a decorator either, I am talking about  the genuine article.  A large poster of this establishment’s namesake, Charlie “Blood” Benanti, hangs in the bar alongside this memorabilia.

Charlie Blood's Logo

Charlie Blood’s Logo

According to the Googles, “Charlie gained his nickname “Charlie Blood” at a young age from his reputation as a street tough fighter during his school days. He began professional boxing at the age of 16 to aid his family in the pre-depression years. Many of his fights were held in Garfield, Jersey City, and Paterson.  He gained the New Jersey Lightweight crown in 1928. With a winning record of 65-5, he retired in 1931. In 1940, Charlie took over a tavern in Garfield from his father-in-law and is now owned and run by his son Sal Benanti, and his family.”

Our salads arrived and I have to say I was impressed by the portion size.  That is not to say that the salads were over sized but they were not overtly petite either.  To paraphrase a famous blond girl who broke into a bears house, it was not too big or too small, but just the right size.  The actual contents of the salad appeared to be fresh and as far as a dinner salad goes, it did its job flawlessly.

The Duke

Charlie Blood’s Famous 24 oz. Ribeye Steak

With my appetite intact and properly primed, I was ready to go round for round with The Duke.  As this 24oz beast of a steak came to our table the theme song from Rocky was playing in my head.  I have never met a steak I could not finish and I was determined to make sure that the Duke was not the first.  So far Charlie Blood’s Restaurant was not disappointing this blue collar foodie, but as the first forkful of steak was slowly approaching my craw, I knew that the moment of truth was upon us.  For, a cheap bill is not the only requirement for a restaurant to be Blue Collar Foodie approved.   But alas Charlie Blood’s Restaurant did not dissatisfy, it was love at first bite.

The Duke

The Duke’s Close-Up

This colossal slab of cow was perfectly cooked, medium rare, and seasoned just enough to enhance the natural flavor of the meat.  This was one of the best steaks I have had in a long time, and I could not believe that I was having it at a place like Charlie Blood’s Restaurant.  Kat and Rory seemed to be enjoying their meals too, considering the conversation that we were having when the food arrived had not only stopped but was only a distant memory.  As I finished my steak, I found myself sopping up the juices with my French fries so I would not waste any of the deliciousness.

Seafood Melody

Seafood Melody

All in all, Charlie Blood’s Restaurant is the perfect two punch combination, it is affordable and the food is terrific.  This is yet another establishment that makes you hear your wise mother’s voice urging you not to judge a book by its cover, in that motherly tone that we all love to hate.  These hyper local Blue Collar foodie havens are difficult to find and get harder and harder as the years drag on.  There is something extremely comforting about Charlie Blood’s, a Cheers’esque’ quality, that is sadly endangered nowadays.

There are a few notes about Charlie Blood’s Restaurant that I wish I knew before we visited that I will now share with you.  This blue collar foodie find, much like many others, only takes cash.  They do have an ATM on site, but if you want to save the fees stop at the bank before you head over.  Furthermore, if you are not into eating at the bar, I have been told that there is a full service restaurant side to Charlie Blood’s Restaurant that I will be checking out on our next visit.  The entrance to the restaurant is apparently around the corner from the door we used to get in.

Judgment:

Overall:                          4 out of 5

Taste:                             4 out of 5

Presentation:                3 out of 5

Value:                             5 out of 5

Charlie Bloods on Urbanspoon