Press preview: Milk Street Cafe (CLOSED)

**Opening to the public on Thursday, June 23rd**

Originally hailing from Boston, Milk Street Cafe's second and newest concept is an "upscale Food Hall" located smack-dab in the heart of NYC's world-famous financial district: in the Trump Building, on Wall Street, of course!  You can imagine how thrilled I was to be included at their "private press preview," which was held this past Monday evening. 

Within the last handful of years, the restaurant scene in NYC's financial district has dramatically improved.  As a 2001 summer intern at the World Trade Center, I can remember how bleak my meal options were: pizza, hot dog, the food court in the mall beneath the towers, or Burger King.  That. Was. It.  Luckily, things have changed.  And rightfully so, because I've always wondered how so many downtown employees were able to eat relatively healthy - and semi-tasty - breakfasts and lunches.  Not to mention the folks who actually reside in this up-and-coming neighborhood!   

Going back to the topic: aside from my obvious curiosity about the Milk Street's concept, food, decor, etc., my fascination was especially piqued when I began to compile a mental list of potential Midtown "food halls" that I could compare to Milk Street.  Why Midtown?  Because that's where I work.  Both Dishes and The Plaza Food Hall came to mind; the latter, for the sheer fact that its name actually *contains* the words, "food hall."  But I decided to nix The Plaza Food Hall, as I've only eaten there once, and that was on a weekend.  So how would Milk Street stack up against Dishes?  Read on to find out...

Exterior signage - I like the touch of "adding flavor and jobs to Wall Street."Marble entry way with customized signageFor Milk Street's preview, a red carpet was rolled out from the front doors to the street which, at least I thought, made guests feel extra special.

Step & repeat: The Luscious Lifestyle Diva and me, yours trulyA look inside the 23,000 sq. ft. spaceVarious food stations, grab 'n go setupThe first thing I noticed about Milk Street, aside from its "Hollywood Regency" cum beaux-arts decor, was how large its interior space was!  23,000 square feet, to be exact.  And don't think that all of it is dedicated to food stations and beverage kiosks - there is seating for approximately 100!

Decor splendorYummy passed plates and hors d'oeuvresAfter sampling numerous hors d'oeuvres, gulping down two chocolate chip mocha frappes, and taking a guided tour throughout Milk Street's interior space, here is what really stuck out:

• As I said above, the sheer size of the venue: 23,000 square feet!
• Amount of food stations: barista, made-to-order breakfasts, made-from-scratch breads/desserts/pastries, pasta bar, Asian specialties, sushi bar, two create-your-own salad bars (one vegetarian, one non), homemade soups, a grill, rotisserie, carving station, AND grab 'n go stands
• "Line Busters," which is a hand-held checkout system to speed up the payment process for those paying with plastic
• Produce Soak sinks, which are sophisticated whirlpool systems used for cleaning produce
• Website: so user friendly, in fact, that it will allow customers to sort foods/meals by their personal dietary needs (ie: if a customer is vegan, it will automatically eliminate all non-vegan items from the menu)
• 80 permanent jobs will be brought back to Wall Street!

So, how does Milk Street stack up against Dishes, thus far? 

• Food: I only sampled a couple of Milk Street's offerings, but from what I did have, Dishes still reigns supreme
• Space:  Milk Street is much bigger and offers more seating than Dishes, plus its aesthetic isn't as sterile
• Options: Milk Street offers more grab n' go options, whereas Dishes only offers a few - good for those on-the-go
• Service: Dishes is not known for having the friendliest of service.  The staff at Milk Street, on the other hand, was knowledgeable and kind
• Hours: Milk Street stays open until 9pm (M-Th) and until 3pm on Friday's - Dishes closes at 5pm (M-F)

Bottom line: Wall Street doesn't know what it's in for!  I think that Milk Street's success will be monumental and I cannot believe that it's taken any company this long to bring the "food hall" concept downtown.

~~~

Until we eat again,

The Lunch Belle

CLOSED: Dinner at Baotique (at Covet Lounge): unBAOlievable opulence

• Restaurant  Baotique at Covet Lounge
• Cuisine  Pan-Asian
• Location  137 E. 55th Street (between Lexington & 3rd Avenues), Manhattan 
• Phone  212-223-2829  
• Directions  Hopstop
• Atmosphere  opulent, dark, sexy
• Attire  chic/business casual, dress to impress
• Ideal for  small groups, 1x1, romance
• Price  moderate

What the hell used to be here?  That was the running question, leading me up the exterior staircase, as I entered Baotique at Covet Lounge this past Tuesday.  Jean and I had a 6:45pm dinner reservation and, in true Lunch Belle fashion, I arrived 15-minutes early.  As I approached the hostess stand to announce my arrival, it hit me: this was the former Azza space, which I had been to for a couple of birthday celebrations and after-parties.  A-ha!

In its entirety, the space is divided: Baotique (restaurant) is located on street-level, while Covet Lounge occupies the floor beneath.  One identical trait that these "fraternal twins" do share?  A captivating physical attraction - displayed via brilliant restoration and interior decor located, literally, in every nook and cranny of their mutual space.  Think modern-day opulence meets beaux-arts.  Brilliant.    

In anticipation of our upcoming jaunt to Belize next week, Jean and I had some serious debriefing to partake in, such as: packing lists, excursion agendas, and who would bring which books/magazines, etc.  Luckily, I didn't have to wait too much longer for her to join me for our 6:45pm reservation.  

"Hi doll," Jean exclaimed from across the room as she made her grand entrance.  "I need a drink."  Unfortunately for both of us, our waitress informed Jean and I that, in some sort of beverage-ingredient delivery fluke, the cocktail list was unavailable that evening.  Or something along those lines.  This was particularly odd, especially for a venue that, first and foremost, coins itself as a lounge - so much so, that the "Baotique" piece of "Baotique at Covet Lounge," does not even have signage from the street (the only giveaway is knowing the building number or recognizing the "Covet" sign)!  We settled for a glass of wine.    

With Baotique's seafood-heavy menu, chock-full of unique ingredients, I let Jean do the "driving."  We chose to split an array of dishes:

Black Cod Dumpling Soup

Docked atop a fragrant pool of lemongrass-scented seafood broth were homemade wontons filled with black cod.  Delicate, fried fish skin "barges" and wilted greens served as flavorful flotation devices. 

Chao Tom Roll

Each roll - tightly bound together by a moist rice-paper wrapper- was filled with vermicelli noodles, fresh herbs, a grilled shrimp cake, and topped with finely-chopped peanuts.  A sweet 'n sour carrot-based slaw and lime-scented fish sauce accompanied the rolls.  

Wild Mushroom Crepe

This was, without question, my favorite of the dishes that Jean and I shared.  What's not to love about a savory pancake filled with chanterelle mushrooms?  Nothing...except for the fact that the 'shrooms were fighting for interior "crepe territory" with chunks of tofu.  Minor buzz kill, especially for someone who loathes the mushy, white stuff.  Luckily, all it took was some creative rearranging.  I politely pushed the tofu aside and proceeded to eat my portion of the crepe. 

Jean and I were confused, however, by the garnishment of the daikon and mint greens, sweet 'n sour slaw, and the soy dipping sauce.

Pan Seared Wild Bass

Seared skin-on, I found this wild bass entree nothing short of brilliant.  The delicate fish sat atop an earthy heart-of-palm puree that was coupled with a fragrant, exotic green curry emulsion.  I appreciated the use of heavier ingredients - i.e. cream - against the light, flaky bass.

Foie Gras Duck Fried Rice

Can you say "overindulgence?"  Duck confit, duck bacon, foie gras, shards of scrambled egg, and scallions were gently folded into a mound of buttery, perfectly-clumped and sticky white rice.  Three forkfuls were more than enough.  

Melted Asian Eggplant

Jean, the self-professed "eggplant-oholic," suggested that we order the above as our side dish.  And I'm not going to lie, the name "Melted Asian Eggplant" sounded rather catchy and intriguing, albeit slightly frightening.  Kind of how I like my men.  Unfortunately though, it was nothing more than a greasy pile of the vegetable's innards, drizzled with, what the menu read to be, "scallion oil and yuzu soy cham."  Whatever that is.

In conclusion

For the duration of our meal on Tuesday evening - 6:45pm-9pm - our table was one of only four that was occupied.  Perhaps, this was due to the fact that it was a dreary, rainy Tuesday evening - or because:

• Baotique has no signage from the street, creating a lack of potential "walk in" customers. 
• Unless you're familiar with Covet Lounge, then you may be unaware of Baotique's existence.

I just have to wonder how a restaurant not in Anytown, USA but here, in NYC - that's virtually hidden and empty, at least on this particular evening - can stay afloat in such an expensive space and in such a competitive market.  Perhaps I'm being dramatic and this just warrants a return on a weekend evening. 

On to the food: there were parts of the meal that I really enjoyed - Wild Mushroom Crepe and Pan Seared Wild Bass - and other aspects that I did not.  I hate to sound uneducated - and hey, maybe I am - but I found the overuse of complicated ingredients to be slightly intimidating and unappetizing.  I think that many of these dishes would be much more delicious and user-friendly if they were tweaked/prepared with fewer components.  Because, honestly: if hungry club/lounge goer's from Covet are in need of a food-fix, I'm not sure how appealing the "Spicy Beef Belly" or the "Salt & Pepper Sweet Breads" will be.

Jus' sayin'. 

~~~

Until we eat again,

The Lunch Belle

A Spaniard is born to French parents

A Spaniard is born to French parents

Minutes ago, I was a bit taken aback after reading that Bar Artisanal has morphed from a traditional French, to a Spanish/tapas restaurant.  (You know it's not a hoax when the caricature of a Flamenco dancer appears in the restaurant's logo.)  And, I have to admit, this news is almost as shocking as my ex-boyfriend's recent engagement.   

R.I.P. Grilled-Cheese Bites and Cheese Tempura!  You will be missed. 

Have a looksie at the some of the new menu items listed below, and let me know if you think that these new additions will attract more/less/same patrons:

Classicas
Marinated Olives - 4
Spiced Marcona Almonds - 4
Blistered Padrón Peppers - 8
Wrinkled Potatoes, Mojo - 6
Gigante Beans, Batarga - 8
Salt Cod Croquetas, Piquillo Pepper Jam - 8
Patatas Bravas - 7

Modernas
Watermelon, Olives, Lime, P.X. - 5
Sea Urchin Crema, Toast - 15
Liquid Foie Gras - 12
Manchego Tempura - 7
Duck Rillette “Sandwich” - 7
Potato Cone Foam, Caviar - 15
Tapioca Cracker, Basque Flavors - 7

Pan Con Tomate
Classic - 4 Boquerones - 7 Jamón Serrano - 12

Jamónes
Jamón Serrano - 10
cured for 1 year

Jamón Iberico - 20
Pata Negra - cured for 2 years

Jamón Iberico de Bellota - 30
Pata Negra - cured 3 years

Tasting - 25

Embutidos
Chorizo - 9
smoked Spanish paprika

Sobresada - 10
spreadable parika sausage

Lomo - 12
cured pork loin

Tasting - 15

Pa Cocas
Caramelized Onion, Olives, Anchovy, Roncal - 11
Potato, Chorizo, Fried Egg - 12
Clams, Jamón, Oregano, Guindilla Pepper - 14
Grilled Vegetables, Goat Cheese, Tapenade - 12

Quesos
Idiazábal - 4
sheep - firm - smoky
Ibores - 4
goat - semi-firm - paprika
Roncal - 4
sheep - firm - smoky - nutty
Garrotxa - 4
goat - semi-firm - milky - nutty
Torta de Casar- 4
sheep - soft - gamey - smoky
Valdeon - 4
cow & goat - bleu - full-flavored
Afuega’l Pitu - 5
cow - soft - paprika - cayenne
Pau - 5
cow -- earthy - mushrooms
 

Embutidos y Quesos - 25
three meats & three cheese selections

Entradas
White Gazpacho, Almonds, Grapes, Garlic - 9
Wild Mushroom, Asparagus , Soft Egg - 14
Mussels, Cava, Garlic, Tomato, Herbs - 13
Serrano Ham, Roncal, Olives, Melon Jam - 15
Octopus a la Plancha, Chickpea, Smoked Pimenton - 14
Fideos Negros, Squid, Piquillo Peppers, Aioli - 13
Charred Baby Leeks, Smoked Sea Salt, Romesco - 12
Blue Prawns, Olive Oil, Guindilla Pepper, Garlic - 15

Ensaladas
White Asparagus, Mache, Gribiche - 12
Haricot Verts, Boquerones, Potato, Tomato Confit - 11
Watermelon, Arugula, Goat Cheese, Tapenade - 12
Mixed Greens, Sherry Vinaigrette - 9

Platos Principales
Skate, Pickled Eggplant, Salmorejo Sauce - 22
Hake, Potatoes, Chorizo, Clams, Salsa Verde - 23
Shellfish Paella, Lobster, Shrimp, Clams, Mussels - 28
Daurade for Two, Salt Crusted, Three Sauces -58
Aged Hanger Steak, Patatas Bravas, Mojo - 24
Roast Chicken, Olives, Lemon, Garlic, Pimenton Picante - 23
Fabada, Bean Stew, Pork Belly, Chorizo, Blood Sausage - 24
Canelloni, Spinach, Raisins, Pine Nuts - 16

Postres
Chocolate Mousse, Olive Oil, Sea Salt - 9
Crema Catalana, Orange, Saffron - 8
Churros, Hot Chocolate - 10
Coffee Granite, Horchata Cloud - 8
Torta de Satiago, Vanilla Ice Cream, Pedro Ximénez - 6

Specialty Cocktails
VALENCÍA, Vodka, Mango, Jalapeno - 11
OASIS, Vodka, Blueberry, Date, Ginger, Orange - 11
BASQUE, Brandy, Pear, Peach, Lime, Mint - 11
AGUA DE VALENCÍA, Vodka, Gin, OJ, Cava - 11
CALIMOCHO, Rioja, Rum, Coke - 11
PX CACAO MARTINI, PX Sherry, Vodka, Godiva - 11

Sangria
Tinto: Rioja, Oranges, Apples, Limes
Blanco: White Wine, Peaches, Oranges, Mint
Latino: White Wine, Pisco, Mango, Pineapple
Hot & Spicy: White Wine, Jalapeno, Lime
Glass - 8 / Sm. Pitcher - 20 / Lrg. Pitcher - 38

Dessert at The Village Tart (CLOSED)

• Restaurant: Village Tart
• Cuisine: desserts, savory small plates
• Atmosphere: charming, Parisian bistro-chic, intimate
• Attire: trendy, smart-casual, dress to impress
• Ideal for: desserts, people watching, trendy, bar scene
• Price: inexpensive, all menu items under $20
• Phone: 212-226-4980
• Location: 86 Kenmare St. (at Mulberry St.)
• Website: www.villagetart.com
• Directions:  www.hopstop.com/?city=newyork

"Are you in the mood for dessert?"  Moira asked.  "Because Pichet Ong's 'Village Tart' is right around the block (from Mexican Radio)."  Upon hearing the name, "Pichet Ong," all I could envision were his bacon-chocolate-cupcakes that I nearly made love to at Saveur's holiday party.  "Hell ya I'm in the mood for dessert!  Let's go, Moira!" 

Located next-door to Kenmare, the Village Tart shares the same charming aesthetics, reminiscent of a Parisian brasserie.  When Moira and I arrived, we were warmly greeted by Pichet, who proudly told us about his philosophy behind the menu.  

Moira and I split an ample slice of the carrot cake that was enveloped with a ridiculous amount of dulce-de-leche frosting.  Pichet insisted that we sip on a "wine cooler," which was quite delightful and 180-degrees different from what I was envisioning (Bartles & Jaymes' Pina Colada, anyone?).  I cannot wait to return to Village Tart to sample a wider variety of menu items and linger for an extended amount of time.

Dinner at Lusso: 14-courses (7 food, 7 drink) of heaven

• Cuisine: Italian
• Occasion: 1x1/small groups, hidden gem, extensive Italian beer list (make sure to try the chestnut brew), great date spot, wonderful/convenient location
• Price: all items on Lusso's dinner menu are under $30
  
• Phone: (212) 431-0131
• Website: www.lussonyc.com
• Location: 331 W. Broadway (at Grand Street )

Aside from the fact that "Little Italy" is merely a stone's throw away, the Soho neighborhood of Manhattan is liberally dotted with Italian restaurants.  So, how does one decipher which venues are worth their time and money, when the options seem infinite?

After learning of Lusso’s proclamation in having “the most extensive Italian beer selection” in all of the five boroughs, Matt and I were eager to make the trip downtown.  We arranged to meet at Lusso around 8:30pm last Friday, which also happened to be day-one (of three) of the region’s most belligerent and violent rain storms.  As fate would have it, Matt was running approximately 30 minutes behind, while I arrived five-minutes shy of 8:30pm.  After making my way through Lusso’s entrance, I was warmly greeted by Michael, the owner, who led me to our table.  As I waited for Matt to arrive, Michael kept me company.  We chatted about the restaurant industry, Michael’s prior background in construction, the crappy weather, etc.  I was shocked to learn that Lusso opened its doors to the public in January of 2009, the epicenter of the financial crisis.  What surprised me even more was the fact that, despite Friday’s grim weather forecast, the restaurant was approximately three-fourth’s of the way full.  I was impressed by this knowledge and eager to taste, sip and experience Lusso for myself.

Matt appeared just before 9pm, making a mad dash to our table with a drenched umbrella and a ravenous appetite.  Luckily, a basket of freshly-sliced artisanal white bread, a side of whipped butter, and two glasses of chilled water promptly arrived.   

Lusso: Freshly sliced bread and whipped butterI had a tough time deciding which was more attractive: Matt, my adorable dinner date, or Lusso’s dark, sexy space.

Lusso: interior spaceLusso: interior spacePer Michael's (the owner) suggestion, Matt and I chose to forego ordering from the traditional a-la-carte (menu) selections, and opted instead for the chef's tasting menu + Italian beer pairings.  *Note: while I'm not a "beer drinker," per se, the Italian brews that were paired with each of our 7-courses were truly unique and worthy of conversion

The first course we received was two perfectly seared, golden-brown-encrusted scallops that were plated atop a fragrant puree of truffle and artichoke; finished with crispy artichoke chips.  This dish was perfect in every regard, from the intense range of flavors to the bountiful melange of textures.  When I close my eyes to go to sleep at night, Lusso's scallops are one of the last things on my mind before I drift off in to oblivion.

Lusso: two scallops served atop a truffle-artichoke puree - finished with crispy artichoke chipsLusso's scallops: love at first bite - recently added to my hypothetical list of "if you were on death row, what would you request for your final meal?"The second course we were served was a Seafood Salad: bite-sized pieces of shrimp, calamari and sweet green olives were tossed in a light citrus vinaigrette; the plate was finished with crisp endive leaves and small dollops of black olive tapenade.  While I'm not a fan of calamari, I enjoyed every other component of this salad.

Lusso: seafood salad (shrimp & calamari)The third course we received was the Gnocchi: each potato dumpling had a crisp, golden-brown crust which led me to believe that the pasta had been pan-sauteed with its harmonious ingredients - pancetta, green peas and "hen of the woods" mushrooms.  Shavings of rich parmesan cheese crowned the the gnocchi.

Lusso: gnocchi with pancetta, green peas and "hen of the woods" mushroomsThe fourth course we were served was the grilled Branzino (sea bass: delicate & flaky white flesh), which was topped with an intensely flavorful bouquet of roasted pine nuts, radicchio, fennel and Cerignola olives; finished with slices of grilled lemon.  Of all the larger plates we tasted, this dish was my absolute favorite.  I would return to Lusso solely for this incredibly prepared Branzino.  

Lusso: grilled branzino (fish) topped with pine nuts, green olives, capers, radicchio and fennelThe fifth course we were served was the (biggest piece of) apple and marscapone-glazed Pork Belly, which was plated atop a garden of pan-seared Brussels sprout leaves.  

Lusso: pork belly served atop Brussels sprout leaves The sixth, and final, savory course we were served was an amply-sized veal chop - plated atop sliced radicchio leaves and a shallow pool of jus - that was stuffed with lardo (lard), fresh mozzarella cheese and minced herbs.  Though the veal was cooked slightly more than what I personally prefer, I found this dish to be very well-executed.  I had never seen, or, if I had (and did not recall), thought to order a stuffed veal chop prior to my supper at Lusso.      

Lusso: stuffed veal chop

Dessert course: strawberry cheesecake, homemade tiramisu

Both of these house-made treats were worth every last calorie and whatever tiny amount of room that was left in my overly-stuffed stomach.

Lusso: homemade strawberry-topped cheesecakeLusso: homemade tiramisu, recipe courtesy of Chef's grandmotherLusso: a closer look at both desserts, strawberry cheesecake & tiramisuOh, what a sweet meal it was!  Matt and I spent our entire evening being royally served by Lusso's gracious staff and outstanding cuisine.  I highly recommend that you make your way to this Soho gem before (even more of) the proverbial "word" gets out.   

Preview party: The Norry at Kampuchea

• Cuisine: Cambodian
• Atmosphere: dimly-lit, sexy
  
• Attire: smart-casual
  
• Ideal for: bar scene, small bites, date night, 1x1, small groups
  
• Price: most items under $20
• Reservations: n/a
• Contact info: (212) 529-3901
• Location: 78 Rivington St. (housed within Kampuchea)

The Norry at Kampuchea (Manhattan's only Cambodian restaurant) officially opens its doors to the public on Friday, 12/4.  Although they share the same grand space, the two concepts could not be more different.  Unlike its mature older sister, The Norry (at Kampuchea) has a younger vibe with a food/drink menu to match.  Think Southeast Asian-inspired cocktails and gastropub fare.  If you were to compare the two to your family's Thanksgiving dinner, Kampuchea would represent the "grown up's table" and The Norry would represent "the kid's table."  Make sense?