The Weekly Eater: 5/06 - 5/12

What I loved and/or really stood out last week in life, love (hah!), food & drink  (5/06 - 5/12)

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Beets.  I'm obsessed.  Because of their prevalence at the salad bar in my company's cafeteria, I eat them everyday.  Every work day, that is.  And, on weekends, I'm either fantasizing about the week to come in "cafeteria beets," or scouring brunch menus that offer them in some form or fashion.

Kutsher's Tribeca: Roasted Beet Salad...

Last Tuesday night, Schwan's Consumer Brands (Tony's, Red Baron, Freschetta, Edwards, and Mrs. Smith) invited me to an exclusive media screening of Marvel's Iron Man 3.

As soon as we got settled in our seats at the theater, guests were each served personal-sized pizza boxes containing approximately 4-6 varied slices from the pizza companies under Schwan's umbrella.  While I enjoyed everything I sampled, I especially liked Freschetta's Chicken Club pie:  Chunks of legit white breast meat, tomato sauce that didn't have that stupid metallic aftertaste, smoky bacon nibs, wilted spinach greens, a mysteriously-delicious "white" sauce base, and a really damn good crust.  

Following the pizza course, we were served a trio of sliced desserts from the pie companies under Schwan's umbrella:  Hershey's Chocolate Creme, Salted Caramel, and Cherry.  And, as if that weren't enough, bags of buttery, salted popcorn were distributed when the movie started.

I got such a kick out of this media event.  I mean, what's better than dinner, dessert, and a movie?  Thanks again, Schwan's!

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Last Wednesday, May 8th, I celebrated my 9th anniversary in NYC.  I cannot believe that I have lived here since 2004; alas, "time certainly flies when you're having fun."  And, boy, has it been a ride! 

It still feels like yesterday when, just before entering the security line at the airport, I turned around and waved my parents "goodbye" one last time.  I landed at LaGuardia with three suitcases, a few hundred bucks, and a handful of dreams.  My dear friend, Bill, picked me up and drove me to The Webster Apartments, a transient women's dormitory where I would spend the next two months.  And begin my new life as a permanent resident in The Big Apple, a dream that I had held on to ever since seeing "Annie" at the ripe age of 4... 

The Webster Apartments Thank you, NYC, for the experiences - opportunities - friendships - relationships - culture - education - networking - Lucy - and everything in between.  You have taken me in your arms and cradled me, accepted me, and have shown me the best 9 years that a girl could ever hope for.  Here's to many, many more!   

I am so incredibly proud to call myself a...

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For those of you who have been around for a while, you are already aware of my undying love for Haagen-Dazs.  It all started with their once limited-edition Fleur de Sel Caramel back in 2009.  From there, I became a devout fan of Chocolate Peanut Butter, Prailines & Cream (which, by the way, is super hard to find), and Cookies & Cream.  So, you can imagine my excitement when I was invited to the unveiling of the 'Haagen-Dazs Artist Series' – a collection of unique, limited-edition works of art inspired by a journey to Italy and gelato. 

Held at Pouring Ribbons, a bar in the East Village, the intimate gathering was complete with demonstrations, musical performances, and a dessert/cocktail tasting featuring the new Haagen-Dazs Gelato line.  And, speaking of tasting, I fell particularly hard for the specialty beverage that was composed of vodka, heavy cream, and Haagen-Dazs Limoncello Gelato...

But the best treat of all?  Rubbing elbows with world-famous Momofuku Milk Bar owner and pastry chef, Christina Tosi, who was serving Biscotti Milk, Chocolate Limoncello cookies, and Dark Chocolate Chip Gelato Cake!  #starstruck

Momofuku Milk Bar's Christina TosiChristina Tosi's Chocolate Limoncello cookiesChristina Tosi's Dark Chocolate Chip Gelato Cake...

Chipotle Mexican Grill is now serving top-shelf margaritas.  Made with Patron, triple sec, organic agave nectar, and a blend of freshly squeezed lemon and lime juice. 

Need I say more?

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Rarely am I one to plug hotels, as I'm quick to find flaws with service, aesthetics, location, cleanliness, etc.  However, just hours prior to my parents' arrival in NYC last week, I decided to check-in to their room at the Eventi and stock it with goodies (scotch for Dad, crackers for Mom).  And crank the A/C full-blast.  And grab a bucket of ice for Dad.  And snag extra towels for Mom.  And, and, and.  "They hate NYC."  I advised to the front desk clerk upon check-in, "so if you could make sure that they have the best room in their category, that would be amazing.  I just want this to be one less thing they'll complain about."  There was this genuine sense that Stephen M. (front desk clerk who is also the hotel's concierge) was concerned and actually cared about my parents' visit.  He upgraded them to the next class of rooms, and even had a bottle of wine sent up prior to their arrival.

Aside from Stephen M., we also found that all of the employees we encountered at the Eventi went above and beyond the call of duty.  What a pleasant surprise in this day and age!  

Oh, and another awesome tidbit about the Eventi is that they have a pretty solid restaurant - under the ESquared umbrella (which means popovers in the bread basket!) - called Humphrey.  Think:  Indoor and outdoor dining, American fare, and a full bar.    

Eventi - moderate to expensive rooms - 850 Avenue of the Americas - NYC 10001

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For the fourth year in a row, I was invited to judge The New York Texas Exes' Lone Star Chili Cook-off at Beekman Beer Garden.  What made this particular cook-off extra special was the fact that I had my parents, from Texas, in tow!

When it comes to chili, recipes are as individualistic as a human fingerprint.  There are multiple possibilities in terms of spice, texture, color, and flavor.  Proving that point, the contestants made use of both traditional and exotic ingredients:  Seafood, a kaleidoscope of fresh and smoked peppers, beans, ground meat and poultry, sausage, brisket, cumin, chicharrones, cornbread, sour cream, etc.  However, when it came down to it, the chilis that scored the highest were those that were the most traditional ("traditional" being a relative term, I suppose) and closest to "what Mom used to make."  In fact, the chili in the photo, directly above, was my favorite of the 20+ samples that I tried. 

Unlimited beer and chili - a live band belting out everything from country to Michael Jackson - a gorgeous location with breathtaking views of Brooklyn and Manhattan - and a crowd filled with TEXpats was the perfect introductory event to kick off my weekend with Mom and Dad. 

Until next year, y'all!

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For dinner on Saturday night, I took Mom and Dad to one of my favorite restaurants in the city:  BLT Fish.  And, just like every other time that I've had the pleasure of dining there, the restaurant did not disappoint.  Nor did the service.  Or the atmosphere. 

If you've never been, I highly suggest adding BLT Fish to your repertoire.  You simply cannot help but fall in love with this incredibly special gem, quietly tucked away on the third floor of building on 17th Street. 

BLT Fish: An amuse bouche of pureed green pea/goat cheese, served with homemade seasoned crispsBLT Fish: Life-altering green onion/cheese biscuits, served with maple syrup-topped salted butterBLT Fish: Alaskan King Crab legsBLT Fish: Nova Scotia hard shell lobsterBLT Fish: English spinachBLT Fish: Pommes puree (potatoes smashed with brown butter)BLT Fish: Gratis desserts include homemade green apple cotton candy, passion fruit caramels, and chocolates topped with fleur de selBLT Fish - seafood, American cuisine -  21 W. 17th Street - NYC 10011

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TGIF and have a great weekend, y'all!

Until we eat again,

The Lunch Belle

The Weekly Eater: 4/29 - 5/05

What I loved and/or really stood out last week in food & drink  (4/29 - 5/05)

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There was a great article in the WSJ last week about how 26th Street has become the city's newest "restaurant row."  And rightfully so; within the past year, Maysville, Grey Bar, Hanjan, The Flatiron Room, Melt Shop, and Toshi's Living Room have all sprouted up like the spring tulips on Park Avenue.

Hanjan held the top spot on my list of "restaurants to try on 26th Street" since it opened its doors in December.   Aside from the fact that I've been on a Korean-food kick/bender, I was also really impressed by the restaurant's creative cocktail list (a far cry from the beverages one might find on most of the menus in "Korea Town")...

Housed in a space that, just months prior, was a less-than-sexy Indian take-out joint, I was floored by the transformation...

From this...(note the discolored, McDonalds'esque floor tile!)

Photo credit: Midtown LunchTo THIS!

Photo credit: nycgo.comAfter months of anticipation, I met Linda for dinner at Hanjan.  While she began with a glass of wine, I chose to kick things off with a sassy bourbon cocktail that was married with jujube, lemon, fresh mint, and peach bitters. 

For our meal, we decided to split multiple plates, including:

Perilla Jeon w. Shrimp and Pork  Instead of being enveloped by dough, the contents of this dumpling are surrounded by a Perilla leaf, then deep fried.  Unapologetically unique and positively delicious!

Hanjan: Perilla Jeon w/ Shrimp and PorkBBQ Galbi Skewers  Marinated beef short rib skewers are accompanied with lettuce-cup wraps, scallion salad, and ssamjang. 

Hanjan: BBQ Galbi SkewersScallion Pancake (sans the local squid, which is typically combined with the scallion in the pancake batter)  Whole scallion nibs, each about 1" in diameter, are lightly bound by Korean pancake batter and fried to beautiful golden brown.   

Hanjan: Scallion PancakePork Fat 'Ddukbokki' (sans fish cakes, which are typically incorporated within the dish)  Gummy, cylindrical rice cakes are tossed in a spicy sauce and accompanied by an undercooked hard-boiled egg with a molten center.

Hanjan: Pork Fat 'Ddukbokki'Radish Kimchi & Brisket Fried Rice  Everyone's favorite side dish, fried rice, is combined with tangy radish kimchi and smoky beef brisket, before being crowned with a perfectly-cooked sunny-side-up egg

Hanjan: Radish Kimchi & Brisket Fried RiceHanjan - Korean cuisine - 36 W. 26th Street - NYC 10010

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I've captured some great tagging of late...!

A graffiti artist with style. I love it!I love Spanish cuss words. ...

Ever since I started working in Tribeca, all everyone seemed to talk about was the "magical Japanese curry at Greenwich Grill."  But Greenwich Grill?  Really?  Wasn't that the place that DeNiro - or some other actor - owned?  I thought it was a steakhouse?

Man, was I wrong...Turns out, Greenwich Grill prides itself in serving "Tokyo-Italian" cuisine.  To be honest, the products of whatever Italy and Tokyo could possibly conceive didn't sound particularly appetizing.  But, at the end of the day, all I cared about was getting my curry on.

Fellow cowowrkers, Phil and Sunwoo, agreed to accompany me to lunch at Greenwich Grill. 

Greenwich Grill: Menu coverAfter placing our beverage orders, we were promptly served a basket of the most delicious, pillowy-soft focaccia bread.

Greenwich Grill: Focaccia breadSince Sunwoo is a pescatarian, it wasn't in his best interest to order the curry, as the sauce is beef-based.  Phil and I, on the other hand, each ordered the same version:  Ebisu Curry (Japanese-style beef curry over white rice) topped with a sliced pork cutlet. 

Greenwich Grill: Ebisu Curry with pork cutletUnbelievable.  Precision.  Umami.  Those are just a handful of the words that I would use to describe this dish.  Imagine, if you will, beef pot roast, only with smaller cubes of meat, carrots, and onions.  Instead of a soupy "stew" base, think of something more along the lines of a thickened au-jus with a burst of curry flavor.  Served alongside white sticky rice, then topped with a sliced, panko-coated, fried pork cutlet that's moist, juicy, and whose crust adds an unexpectedly pleasant "crunch."    

Greenwich Grill - "Tokyo-Italian" cuisine - 428 Greenwich Street - NYC 10013

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I'm a total Mad. Sq. Eats whore.  I become giddy when I learn of the newly added vendors to the mobile culinary "festival "and cannot help but relish in the fact that the whole shebang is located just a stone's throw from my apartment. 

Instead of making a bee-line for the Momofuku Milk Bar kiosk (I'm obsessed with their 'birthday cake truffles'), I decided that I was craving an ice cream cone, instead.  I approached Dreamscoops with the hope that they carried salted caramel.  I was in luck. 

I was handed an artisan waffle cone filled with two ample scoops of salted caramel ice cream.  With each lick, I could taste the incredibly rich and buttery milk and cream and, better yet, the gooey ribbons of sweet and salty caramel.  Outstanding - handmade - and worth every damn calorie.  

Get.  Here.  Now.

Dreamscoops - ice cream - mobile/nomadic & temporary locations in NYC

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A couple of weeks ago, I took Lucy, my pup, for a walk after work.  As we meandered through Madison Square Park, Lucy, the friendly gal she is, approached a much larger dog.  Classic case of "Napoleon complex."  They greeted eachother in the typical way that canines do (butt sniffing), and I started chatting with the owner.  Minutes later, we were approached by a woman walking an adorable toy poodle puppy that must have been about 3-4 pounds.  Lucy and the bigger dog greeted the poodle, while the three of us chatted.  Out of nowhere, the big dog dipped down and snatched the poodle in his mouth.  I don't know whose yelps were louder, the puppy's or his owner's.  The bigger dog would NOT let the puppy go, no matter what we tried to do.  The owner begged for someone to get the water bottle out of his bag and pour water in the bigger dog's face (apparently dogs hate this?).  In a desperate move, I forefully tried to pry the larger dog's mouth open, and was bit (yes, I later got a tetanus shot).  This whole showdown lasted for approximately 2-minutes, before someone, in the crowd that had gathered, hit the bigger dog in the snout, which somehow made him release the poodle.  The puppy's owner was hysterical, so I grabbed her - delicately picked up her pup - and Lucy - and rushed to the nearest vet. 

To make a long story short, the first vet center gave the injured puppy a shot to ease his pain and sent us to a 24-hour/emergency pet hospital.  After two surgeries (one from the puncture wound and another for the hernia that he gave himself from all of the stress) and $6000 in medical bills later, I'm proud to report that Pomme, as his owner calls him, is alive and well!  

Because of the traumatic experience that we shared, Pomme's owner and I have become friendly.  On Sunday, we met from brunch at Dos Caminos (in honor of Cinco de Mayo and because they have outdoor seating), and lovingly watched on as our dogs reunited for the first time since that tragic evening.  United by an ugly event that, fortunately, had a very happy ending, the four of us will be forever friends...

Lucy (white) + Pomme (multi-colored)...

Until we eat again,

The Lunch Belle

The Weekly Eater: 4/21 - 4/28

What I loved and/or really stood out last week in food & drink  (4/21 - 4/28)

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I cannot tell you the last time I walked in to a McDonalds.  Other than to use the facilities during a road trip.  And I'm not talking about the occasional 'Value Meal breakfast' I indulge in (from the chain's airport kiosk) whenever I have an early morning flight.  

Having completely worn out my beloved brown sugar oatmeal from Jamba Juice, I was craving something savory.  I had read or seen somewhere that McDonalds had recently come out with an egg white-version of their famous McMuffin.  And, obviously, I had to try it...

Sandwiched between a toasted whole wheat English muffin sits, what appears like, approximately two pan-fried egg whites.  I say "what appears like" because the shape of the eggs in this particular Egg White Delight McMuffin aren't cut in to that perfect, yet mysterious, "egg sphere"...

McDonalds new Egg White McMuffinNow, don't get me wrong - I love me some American cheese.  But on this McMuffin?  Why, dahling, only white cheddar will do!  McDonalds is classing it up, y'all. 

**I should also mention that the Egg White Delight McMuffin also includes Canadian bacon, but ain't nobody got time for that!**

McDonalds new Egg White McMuffinSo, if you're looking for a delicious way to replenish for under 250-calories in the a.m., I highly recommend McDonalds new Egg White Delight McMuffin.

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For brunch on Saturday, Nicole, Pam, and I headed to Murray's Cheese Bar, the famous fromagerie's first restaurant.  Located a few store fronts over from the shop, Murray's Cheese Bar offers guests a comfortable interior space that's centered around - what else - a cheese bar.  Retractable front doors/windows create an al-fresco dining experience in warmer weather.

With our backs to the open air, we had the best seat in the house!  Not to mention that our table was perfectly dressed for spring...

Murray's Cheese BarBlood orange mimosa  

Murray's Cheese Bar: Blood orange mimosaInstead of each ordering separate items, the three of us decided to share multiple plates:

"The New Yorker" cheese platter

Murray's Cheese Bar: "The New Yorker" cheese platterAlpine Eggs

Toasted English muffin halves topped with ham, mushrooms, and perfectly-poached eggs - kissed with a warm three-cheese fondue.  Accompanied by fork-split potatoes.

Murray's Cheese Bar: Alpine Eggs"Sticky Bun" French Toast

Two slices of thick-cut pullman bread are soaked in a brûlée custard and pan fried before sandwiching a thick schmear of cream cheese.  Toasted pecans and drown-it-yourself cinnamon/toffee syrup complete this decadent dish.

Murray's Cheese Bar: "Sticky Bun" French ToastCheddar Grits

Murray's Cheese Bar: Cheddar GritsMy friends and I loved Murray's Cheese Bar and agreed that we could have stayed there and lingered all afternoon.  I cannot WAIT to return!

Murray's Cheese Bar - Cheese-centric/small plates - 264 Bleeker Street - NYC 10014

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I am totally obsessed with my family.  They're all so smart and sophisticated and 'with it.'  Especially, my uncle Steve and aunt Susan.  Since they only spend half of the year in Manhattan, I don't get to see them but a few times per year.  But on those occasions, it's always great to catch up with them over a lovely meal.

We met at Park Avenue Spring for their fabulous $35 prix-fixe brunch.  Definitely one of my favorite weekend meals in town, that's most certainly worth traveling to the UES.  Although a beverage isn't included in the $35 price tag, I knew that I had to sample the "Park Avenue Punch":  A hearty blend of Rum, hibiscus, framboise, and allspice. 

Park Avenue Spring: Park Avenue PunchAfter the table orders, you can expect a bountiful assortment of freshly-baked sweet rolls and pastries to arrive, served with strawberry spread and cinnamon butter. 

Park Avenue Spring: Pastries for the tableFor my first course, I chose the 'Roasted Baby Beets,' which sat atop pistachio pesto and crumbled Danish blue (cheese).

Park Avenue Spring: Roasted Baby BeetsThe asparagus, ramps (a fancy spring onion), and goat cheese omelette sounded particularly interesting, as we are/were currently in the midst of ramp season.

Park Avenue Spring: Asparagus, ramps, and goat cheese omeletteFrom the cherry blossom-adorned dining room and spectacular service, to the excellent food and drink, I thoroughly enjoyed my meal - and company - at Park Avenue Spring. 

Park Avenue Spring - American seasonal cuisine - 100 E. 63rd St. - NYC 10021

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Until we eat again,

The Lunch Belle

The Weekly Eater: 4/14 - 4/21

What I loved and/or really stood out  last week in food & drink  (4/14 - 4/21)

Located on a prime strip in Soho is Oficina Latina, a pan-Latin restaurant specializing in sharable plates and cocktails.  Separated by a panel of French doors, the restaurant boasts both indoor and outdoor seating.  When weather permits, of course.

Oficina Latina: French doors open onto bustling Prince StreetWith an impressive selection of 100+ tequilas and mezcals, 100+ rums, piscos, and a South American wine list, Oficina Latina had me at “Kumquat Caiprinha.”  The following ingredients were served over ice:  Cachaca (a sugarcane liquor), course raw sugar, and freshly-muddled limes and kumquats.  The result?  Probably the most perfect, no need for modification cocktail that I’ve had in recent memory.  

Oficina Latina: Kumquat CaipirinhaI hope to return to Oficina Latina for another cocktail binge ASAP.  As in some time this week ASAP!

Oficina Latina - pan-Latin cuisine, cocktails - 24 Prince Street - NYC 10012

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On Friday night, my girlfriend, Charlene, and I met up for some cocktails at Silver Lining, one of those speakeasy-type of lounges located in Tribeca.  You know, where bartenders rock suspenders and the lighting is so dim that you have to use your phone to illuminate the menu.  Had the know-it-all bartender not pissed us off – or the scene not lacked single dudes - we probably would have stayed a bit longer.  Alas, we got the heck out of there and went to Marc Forgione.

Charlene and I had gone in to the restaurant with the notion that we’d grab one drink so she could check out the space/menu for a future visit.  However, after the bar tender sold us on a bottle of red instead of by-the-glass, two seats miraculously opened in front of us.  “I have to eat something before I get on the train,” Charlene said.  After plopping in to the bar stools, we ordered some food.  We began with the Kampachi Tartare, which was accompanied by kettle-cooked potato chips.  Since I wasn’t starving – or, so I thought - I ordered the baked oysters with pancetta powder.  And, just as I had suggested, Charlene went with the famous cheeseburger (which isn’t even on the dinner menu!), accompanied by house-made fries. 

I’m not sure if it was because I was extra hungry, tipsy, or if it was just the fact that I hadn’t been back in ages, but the food at Marc Forgione was pure dynamite.  Everything we ate was outstanding!  So much so, in fact, that I’m taking my parents for dinner during their upcoming visit. 

Marc Forgione - New American cuisine - 134 Reade Street - NYC 10013

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On Saturday, about six of my fellow New York Mexican Food Lovers' and I headed to Brooklyn for our monthly meetup.  Chavela's, a Mexican restaurant in Crown Heights, had been on my short list of "must try's" for what seemed like eternity.  And, believe me, it was well worth the wait!

As we turned the corner towards the restaurant, I was a bit horrified by the amount of people loitering outside.  But, hey, what better sign that we were in for a delicious treat than a sizeable crowd of hungry patrons?

Even with an incomplete party, the hosts were very flexible and told us that we could wait off to the side or, should seats open up at the bar, make ourselves comfortable.  And, wouldn't you believe, four bar stools became vacant within minutes...

Chavela's: View from my seat at the barAfter ordering a fizzy margarita (they're on tap!), we split some appetizers:  Trio of salsas and crispy whole tortillas (weird concept - chips would have been ideal), Tostadas (one with avocado, one with chorizo & potato), and Queso Fundido (peppers, onions, refried beans, Oaxaca cheese, and chorizo - served with warm, griddled corn tortillas).  While everything was tasty, the dish that I would recommend and/or re-order upon my return would be the Tostadas.  Namely the avocado version.

Chavela's: Place settingChavela's: Margaritas on tap!Chavela's: Crispy corn tortillas & salsa trioChavela's: Avocado and potato/chorizo tostadasChavela's: Queso FundidoFor me, the true testament of a good Mexican restaurant lies within their enchiladas.  Or their hard-shelled beef tacos.  For my entree, I ordered the cheese enchiladas with mole sauce and double rice, no beans.   

Chavela's: Cheese enchiladas with mole sauce, riceIt was my first bite of the enchiladas that, truly, sealed the deal.  Warm and gooey melted Oaxaca cheese was wrapped within mole-smothered corn tortillas.  And, while the other components were spot-on, it was the mole that took these particular enchiladas to a whole other level.  Smoky, sweet, and savory - with a faint kick of spice - the sauce was, easily, the best version I've had in NYC.  And the rice?  Perfect.  Just like home.

When I think about Chavela's, I become giddy and restless.  Because of they carry tequila *and* have a kick ass atmosphere - in addition to the awesome food - I think that Chavela's just may be my favorite Mexican restaurant in NYC!

Chavela's - Mexican cuisine - 736 Franklin Avenue - Brooklyn 11238

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Granted, I was "three sheets to the wind," but after my late night snack at Maysville on Saturday, it's all I've been able to think about!  Aside from the fact that they serve outstanding bourbon cocktails, Maysville has an incredibly legit food menu. 

My life officially changed - for the better - when I tasted the "Crispy Grits."   Imagine, if you will, a perfectly-shaped cube of compact grits (1.5" x 1.5") that's been deep fried and then topped with a dollop of bourbon aioli and a ribbon of salty country ham.  As you take your first bite, the crisp exterior gives way to an insanely moist and creamy interior of savory grits.  The sweet bourbon aioli pops from the contrast of the salty ham.  This is, by far, one of the most well executed, impressive dishes that I've had in NYC to date.  I would wholeheartedly consider the "Crispy Grits" to be a destination-worthy plate.  I, myself, cannot wait to get my hands on another order.  

Maysville - contemporary Southern cuisine, bourbon - 17 W. 26th Street - NYC 10010  

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Until we eat again,

The Lunch Belle

Brunching uptown at The District

When it comes to the Upper East Side, especially above 82nd Street, I couldn't tell you much in terms of restaurants (south of Spanish Harlem, of course).  Or bars.  Or anything, for that matter... 

Sure, my friend, Brette, and Cousin Larry live up there, but we typically meet downtown.  That was, until last Sunday, when Larry insisted upon brunch/lunch at his neighborhood's newest gastropub, The District, which hugs the corner of 94th Street/3rd Avenue.  Having met in front of the restaurant promptly at 11am, I was we were disappointed to learn that it didn't actually open until noon.  To kill time, we walked over to Asphalt Green so I that could check out the Olympic-sized indoor pool.   

The Olympic-sized indoor pool at Asphalt GreenWe arrived at The District just before noon and were seated immediately.  

The DistrictIn terms of the aesthetic interior space, The District knocks it out of the park:  High, antique mirrored-ceilings, exposed brick walls, floor-to-ceiling paned windows, and gothic/cathedral-inspired decor. 

*During brunch service, one Bloody Mary or Mimosa is included with your meal.*  Since Larry instead opted for Diet Coke, I downed both my and his Mimosas.  Coming in to the meal, there wasn't really a question as to what I would order.  Larry had preached and swore up and down that The District was home to the city's *best* burger.  And I wanted to see if he knew what he was talking about... 

The District: le menuThe District: cheeseburger & friesIt's as sexy as a cheeseburger could look - or sound - on a plate:  Shredded romaine lettuce, a thick tomato slice, a ground brisket-patty encased in melted American cheese, caramelized onions, and a schmear of homemade garlic aioli were sandwiched between toasted brioche bun-halves.  

For a moment, I hesitated after telling the waitress that I'd like my burger cooked "medium."  I just assumed that it would be served as I had requested.  Alas...my patty was well-done.  Sigh.

The District: Grey meat = well done.Larry was also surprised to see that his patty was not cooked "medium rare."  However, after one bite turned in to three, I decided that it would be too late to send my burger back to the kitchen.  Plus, I had already eaten about half of my serving of, quite possibly, the best French fries this side of Pommes Frites.  And the garlic aioli?  Dynamite.   

While I was disappointed that both my and Larry's patties were cooked incorrectly, I would definitely return to The District to a) give the burger another chance (it has *major* potential if cooked properly), and b) to check out the after-work scene.  Apparently, it's the place to be uptown!  Even Urban Daddy says so!

The District - 1679 Third Avenue (at 94th Street) - NYC

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Until we eat again,

The Lunch Belle

Life of late - in words, pictures, and forkfuls

Enjoy some exciting snippets from my life of late...in words, pictures, and forkfuls.  TGIF, y'all! 

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The Closing Belle

One of my baller coworkers was able to get our team floor access at the NYSE (NY Stock Exchange) to watch the closing bell.  Live! 

New York Stock ExchangeWhile I found our 'field trip' exhilarating and awe-inspiring, the highlight, at least for me, was seeing her majesty, Maria Bartiromo, in person.  And she smiled at me!

Maria Bartiromo!...

NYU

So, I didn't tell anyone besides my family and the two folks whom I asked to write letters of recommendations on my behalf but, in January, I applied to the Food Studies Masters program at NYU.  And, after almost two months of awaiting my application's fate, I learned that I was accepted! 

A big "thanks" to my family for sending me this NYU hoodie!Beginning this fall, I will be a part-time co-ed (night classes)!

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Kaffe 1668

Aside from the fact that they serve some pretty decent coffee, this Tribeca juicer/coffee house/restaurant also hand-makes an assortment of artisanal chocolates.  Think varieties like Earl Grey, pineapple + rum, and, my personal favorite, the peanut butter + honey + salt. 

Note:  Kaffe 1668, especially the location across the street from the Citigroup buildings (388 and 390 Greenwich Street), is a FABULOUS place to meet hot finance dudes.  It's swarming! 

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Locanda Verde

Carbo-loading.  It's the only way to go at Locanda Verde.  At least for me.  On a recent visit, I was reminded of how incredibly delicious the gratis, house-made focaccia (served after the table has ordered), Sheep's Milk Ricotta appetizer, and Lamb Meatball sliders are.  We're talking "destination-worthy" here, folks.  

Locanda Verde: Lamb Meatball sliders...

Terroir

And, speaking of meatballs, I ordered Terroir's version between glasses of red wine.  Large, moist, and almost perfectly seasoned (I had to add salt), the meaty trio was served in an earthenware soup-like crock amidst a pool of robust marinara.  Melted parmesan cheese blanketed each 'ball like the early winter's first dusting of snow.

What would have made the meatballs even more perfect would have been a warm side of bread for dipping and dunking.

...

Escape from Camp 14

Ever since I was a child, I went through phases where I became incredibly obsessed with one specific topic/religion/person/nationality.  This typically lasted anywhere from 6-months to a few years.  From desperately wanting my name to be changed to "Amanda" - to Catholicism, Russia, Pearl Jam, Tool (the band, people!), and NYC...I definitely have/had a broad range of interests/fascinations.  I'll never forget, at about 10 or 11 years old, when I fell in love with a ski lift operator named "Winston" at Ski Apache, a ski resort that is run by the Mescalero Indians.  My parents still remind me about my $25 donation to a Native American Indian fund, who later sent me a "dream catcher" as a token of their thanks.  It hangs in my closet to this day!

Right now, I'm completely fascinated/mystified/horrified by North Korea.  A few weeks ago, I purchased a riveting book called "Escape from Camp 14," which details one man's remarkable odyssey from North Korea to freedom in the West.  There really are no words to describe the fluctuating range of emotions I experience as I eagerly - and suspensefully - turn each page.  I cannot put the thing down!

Read this now!! "Escape from Camp 14"...

Shanghai Asian Cuisine

With Seamless Web's 15%-off deal yesterday, some coworkers and I took advantage of the discount and ordered Chinese food from Shanghai Asian Cuisine.  Being that the colleagues who suggested this restaurant hail from Shanghai, I more than trusted their selection.  

In an effort to sample as much as I could in one sitting, I ordered three items:

Xiao long bao (pork soup dumplings)

Shanghai Asian Cuisine: Xiao long baoQuite possibly, the best xiao long bao that I've had outside of China...minus the fact that no vinegar sauce was served on the side.  Otherwise, the dumpling skins were thin - the broth was salty and flavorful - and the pork meatballs were juicy and decadent.

Shanghai-style rice cakes (fried)

Shanghai Asian Cuisine: Shanghai-style rice cakesMy love affair with rice cakes began with Korean food.  I love their gummy texture and, in the case of the oval/oblong shape that's shown above, the ease of combining all key components (veggies, protein, sauce) with each forkful/bite.  Rice kernels can be so tedious!

The soy-based, salty brown gravy - combined with bite-sized pieces of braised beef and shrimp, plus onions and bok choy - made for an incredibly delicious meal.  I literally had to get up and walk away from my desk to stop myself from eating the entire portion.

Sesame rice balls (sweet) 

Shanghai Asian Cuisine: Sesame rice ballsSurrounded by a gluttonous rice dough/shell was a molten-like core that oozed with sweet black sesame paste.  The "balls" were served in water (...god knows why). 

I'm thrilled to have been introduced to Shanghai Asian Cuisine by my coworkers and cannot wait to reorder next week!!

...

Duane Park Patisserie

This small, charming bakery has been on my "must try it" list for at least a year.  I had read somewhere that they carried a version of Southern-style petit fours (see picture, below, for a better idea), and that's all it took for me to add them to my coveted list.  So, on my way to meet someone for a drink last week, I stopped in and grabbed one!  Afterall, Balthazar Bakery's version have become so almond-y.  Blech!

Photo found on Duane Park Patisserie's websiteFor $3/piece, Duane Park Patisserie's version doesn't come cheap...but it's the best Southern-style petit four that I've had outside of NM Cafe in Dallas.  And that's saying A LOT.  There wasn't a trace of overly-fragrant almond marzipan, which I find to be the "petit four deal breaker."  

~~~

Until we eat again,

The Lunch Belle