List of Restaurant Reviews for NYC Area:
Azalea
Bouley **
Center Cut
Dessert Truck
Eleven Madison Park *
Gramercy Tavern *
Ippudo
Jean Georges ***
Le Bernardin ***
M. Wells (Queens/Long Island City)
Marea *
Momofuku Noodle Bar
Russ & Daughters
Yakitori Totto
Coming Soon:
Aureole
Angelo's Pizza
Landmarc
BLT Market
Showing posts with label new york. Show all posts
Showing posts with label new york. Show all posts
Sunday, December 26, 2010
Monday, November 24, 2008
Merging My Blogs
So I've been thinking of merging my LA and travel blogs to just Gourmet Pigs at http://gourmetpigs.blogspot.com
Hopefully you guys think this is a good idea?
Anyways, on the travel side, I have tons of reviews coming up ... soon:
Santa Barbara: Hungry Cat
New York:
Jean Georges
Aureole
Angelo's Pizza
Momofuku Noodle Bar
Fleur de Sel
Gramercy Tavern
BLT Market
Center Cut
So anyways, will be posting those, and I'll update the lists and post a feed here, but you should be checking Gourmet Pigs instead!
Hopefully you guys think this is a good idea?
Anyways, on the travel side, I have tons of reviews coming up ... soon:
Santa Barbara: Hungry Cat
New York:
Jean Georges
Aureole
Angelo's Pizza
Momofuku Noodle Bar
Fleur de Sel
Gramercy Tavern
BLT Market
Center Cut
So anyways, will be posting those, and I'll update the lists and post a feed here, but you should be checking Gourmet Pigs instead!
Monday, November 26, 2007
Azalea
Azalea is a bustling Italian restaurant in the Times Square area. Our hotel concierge suggested this restaurant when we asked for a nearby place that is vegetarian friendly (we were having dinner with some vegetarians).
Avocado Con Gamberetti Watercress, avocado & hearts of palm with grilled baby shrimp and lemon dressing. Served on a parmesan crust.
This salad was light and refreshing. The shrimps tasted fresh and cooked just right. The lemon dressing worked perfectly with the ingredients; just the right amount to not be overbearing. The parmesan crust added a nice touch and flavoring. The crust is too rich to eat by itself, but a bite of it followed by a bite of the salad made a great pair without leaving a heavy aftertaste.
Linguine Al Pesto Con Ricotta Dolce Pasta with pesto sauce, topped with fresh sweet ricotta cheese
I was not the one having this dish so I cannot say, but it sure looks and smells good.
Tortino Di Cioccolate E Banana Individual warm chocolate and banana cake served with a caramel sauce, sprinkled with puerto rican rum
I really enjoyed this dessert. The chocolate cake was good but the outstanding part of it to me was the caramel sauce. I normally do not enjoy caramel but this one is smooth and rich, without being too rich and without the stickiness that I hate. At the end I was scooping the caramel sauce by itself into my mouth.
Azalea
224 W. 51st St.
New York, NY 10019
212-262-0105
Avocado Con Gamberetti Watercress, avocado & hearts of palm with grilled baby shrimp and lemon dressing. Served on a parmesan crust.
This salad was light and refreshing. The shrimps tasted fresh and cooked just right. The lemon dressing worked perfectly with the ingredients; just the right amount to not be overbearing. The parmesan crust added a nice touch and flavoring. The crust is too rich to eat by itself, but a bite of it followed by a bite of the salad made a great pair without leaving a heavy aftertaste.Linguine Al Pesto Con Ricotta Dolce Pasta with pesto sauce, topped with fresh sweet ricotta cheese
I was not the one having this dish so I cannot say, but it sure looks and smells good.Tortino Di Cioccolate E Banana Individual warm chocolate and banana cake served with a caramel sauce, sprinkled with puerto rican rum
I really enjoyed this dessert. The chocolate cake was good but the outstanding part of it to me was the caramel sauce. I normally do not enjoy caramel but this one is smooth and rich, without being too rich and without the stickiness that I hate. At the end I was scooping the caramel sauce by itself into my mouth.
Azalea
224 W. 51st St.
New York, NY 10019
212-262-0105
Tuesday, November 20, 2007
Dessert-ed Out, For the First Time
I never thought it would ever happen, but when I went to Bouley it happened for the first time: I had too much dessert. (I don't know if that's a bad thing?)
There were seven of us, so I got to at least see a lot of the dishes and heard the "umm" and "ooh"s across the table.
The meal started with some beets, compliments of the chef.
Next were the appetizers. I ordered the seared foie gras, which was good, but nothing special. It didn't beat the tuna sashimi and foie gras dish from Le Bernardin the night before that was still on my mind.
The best appetizer was in fact the Organic Egg Steamed with Black Truffles. I highly recommend it to anyone (who doesn't completely hate eggs).
For the main dish, I ordered one of the entrees from the tasting menu: Squab with Foie Gras wrapped in cabbage leaves. There was definitely more foie gras than squab. The foie gras this time was better than the appetizer, and the squab was delicious, too bad there was only one. I should also mention that the mashed potatoes had black truffles in it! Yumm.
A few people ordered the rack of lamb, which I got to try. The lamb was excellent, not overcooked, very juicy and tasty.
So at this point, we weren't stuffed. Some even said they were still hungry, and I was still thinking of going to eat a bit of sushi later that night. So we ordered dessert, each one of us ordered one. After the order was placed, they brought us some fromage blanc sorbet with concord grape sauce. Absolutely amazing, refreshing.
So now some are saying that this was enough for dessert for them. Too bad we already ordered. I ordered the Valrhona chocolate souffle, just because it was valrhona chocolate if nothing else. Very, very chocolatey, but the delicious ice cream will help cut the richness.
Someone else ordered the Chocolate Frivolous, which looks like it has (valrhona?) chocolate souffle in it also.
So everyone's full at this point. But oh, wait. Another free dessert from the chef! This time it's Flan with some pineapples. Again, amazing and very refreshing. I must say we all loved the free desserts more than the ones we paid for :) Even those who do not like flan really liked this dessert.
Completely stuffed. But wait, there are still petit fours >_<
I couldn't manage to eat them, I'm sure they were good but I cannot tell you, I'm sorry ...
And sushi later that night? Forget it ...
Bouley
120 West Broadway
New York, NY 10013
Telephone:(212) 964-2525
www.davidbouley.com
There were seven of us, so I got to at least see a lot of the dishes and heard the "umm" and "ooh"s across the table.
The meal started with some beets, compliments of the chef.
Next were the appetizers. I ordered the seared foie gras, which was good, but nothing special. It didn't beat the tuna sashimi and foie gras dish from Le Bernardin the night before that was still on my mind.
The best appetizer was in fact the Organic Egg Steamed with Black Truffles. I highly recommend it to anyone (who doesn't completely hate eggs).
For the main dish, I ordered one of the entrees from the tasting menu: Squab with Foie Gras wrapped in cabbage leaves. There was definitely more foie gras than squab. The foie gras this time was better than the appetizer, and the squab was delicious, too bad there was only one. I should also mention that the mashed potatoes had black truffles in it! Yumm.
A few people ordered the rack of lamb, which I got to try. The lamb was excellent, not overcooked, very juicy and tasty.
So at this point, we weren't stuffed. Some even said they were still hungry, and I was still thinking of going to eat a bit of sushi later that night. So we ordered dessert, each one of us ordered one. After the order was placed, they brought us some fromage blanc sorbet with concord grape sauce. Absolutely amazing, refreshing.
So now some are saying that this was enough for dessert for them. Too bad we already ordered. I ordered the Valrhona chocolate souffle, just because it was valrhona chocolate if nothing else. Very, very chocolatey, but the delicious ice cream will help cut the richness.
Someone else ordered the Chocolate Frivolous, which looks like it has (valrhona?) chocolate souffle in it also.
So everyone's full at this point. But oh, wait. Another free dessert from the chef! This time it's Flan with some pineapples. Again, amazing and very refreshing. I must say we all loved the free desserts more than the ones we paid for :) Even those who do not like flan really liked this dessert.
Completely stuffed. But wait, there are still petit fours >_<I couldn't manage to eat them, I'm sure they were good but I cannot tell you, I'm sorry ...
And sushi later that night? Forget it ...
Bouley
120 West Broadway
New York, NY 10013
Telephone:(212) 964-2525
www.davidbouley.com
Monday, November 19, 2007
The Grand First-Posting
It's only luxuriously fitting and fortunate to have my first review in the travel blog to be of a three-star restaurant. I was lucky enough to visit Le Bernardin in New York and take a lot of good pictures.
You cannot order a la carte at Le Bernardin: either get one of the tasting menus ($135, or $190), or get the 4-course prix-fixe menu ($107). We opted for the 4-course menu since we have another dinner engagement later that night, and since there were two of us both ordering different things, we can manage to get a tasting of a lot of dishes.
The only way to evaluate a three-star restaurant, really, is to see whether everything about it deserves three-star. The service, I must say, was impeccable. The decor was very nice without any gaudiness, and it has a quiet and calm atmosphere. You can't call it 'cozy,' it has a more professional feel but I like the quietness - such an escape from the bustling city.
The night started with a complimentary octopus salad.
For our first appetizers, we ordered: 1) the calamari
and 2) the tuna sashimi and foie gras on a slice of baguette. This was an amazing dish, the sashimi was delectable, and raw fish+foie gras? What a great idea! :D
Second appetizers: 1) lobster with sweet corn sauce. The sweet corn sauce was a very pleasant surprise. I've never had sweet corn sauce and had no expectation, but it really worked.
and 2) Crab cakes with cauliflower and dijon mustard. (It wasn't exactly a crab "cake", more like lumps of crab ... even better :p ). Again, another pleasant surprising combination. The cauliflowers? An awesome touch! The combination was amazing. I never knew I liked cauliflowers ...
For the main dishes we ordered : 1) Lobster with tamarind sauce. I'm undecided about this dish. The lobster was definitely fresh and prepared well. The tamarind sauce, though, kind of worked but not completely? I feel like the lobster would have been better served with something else.
2) Striped Bass with langoustine. I actually really liked this dish. Reading the menu I probably would not order it, but I'm glad my friend did! The broth/sauce was delicious and the fish melts in your mouth and juicy .
Dessert: Passionfruit. The sorbet was really good, but I thought the vanilla-yogurt mousse was alright. The other dessert we got (not pictured) was the malted rum milk chocolate ice cream, which was actually very2 good! Definitely the better of the two dessert!
Petit Fours
Le Bernardin
155 West 51st Street
The Equitable Building
Between 6th and 7th Avenue
New York, New York 10019
Telephone: (212) 554-1515
You cannot order a la carte at Le Bernardin: either get one of the tasting menus ($135, or $190), or get the 4-course prix-fixe menu ($107). We opted for the 4-course menu since we have another dinner engagement later that night, and since there were two of us both ordering different things, we can manage to get a tasting of a lot of dishes.
The only way to evaluate a three-star restaurant, really, is to see whether everything about it deserves three-star. The service, I must say, was impeccable. The decor was very nice without any gaudiness, and it has a quiet and calm atmosphere. You can't call it 'cozy,' it has a more professional feel but I like the quietness - such an escape from the bustling city.
The night started with a complimentary octopus salad.
For our first appetizers, we ordered: 1) the calamari
and 2) the tuna sashimi and foie gras on a slice of baguette. This was an amazing dish, the sashimi was delectable, and raw fish+foie gras? What a great idea! :D
Second appetizers: 1) lobster with sweet corn sauce. The sweet corn sauce was a very pleasant surprise. I've never had sweet corn sauce and had no expectation, but it really worked.
and 2) Crab cakes with cauliflower and dijon mustard. (It wasn't exactly a crab "cake", more like lumps of crab ... even better :p ). Again, another pleasant surprising combination. The cauliflowers? An awesome touch! The combination was amazing. I never knew I liked cauliflowers ...
For the main dishes we ordered : 1) Lobster with tamarind sauce. I'm undecided about this dish. The lobster was definitely fresh and prepared well. The tamarind sauce, though, kind of worked but not completely? I feel like the lobster would have been better served with something else.
2) Striped Bass with langoustine. I actually really liked this dish. Reading the menu I probably would not order it, but I'm glad my friend did! The broth/sauce was delicious and the fish melts in your mouth and juicy .
Dessert: Passionfruit. The sorbet was really good, but I thought the vanilla-yogurt mousse was alright. The other dessert we got (not pictured) was the malted rum milk chocolate ice cream, which was actually very2 good! Definitely the better of the two dessert!
Petit Fours
Le Bernardin155 West 51st Street
The Equitable Building
Between 6th and 7th Avenue
New York, New York 10019
Telephone: (212) 554-1515
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