Ole NC Bar-B-Que

Every Friday at our office, is ‘Free Lunch Friday’. That is when the pharmaceutical companies come and ply our favor with free meals. Seeing as how I rarely know which company is supplying that days lunch, it does not seem to be money well spent. Or you could take the flip side of that coin and say that I am not important, so they could care less if I know them or not. I prefer to ignore the latter.

A month or two ago, my friend Jenny and I were extremely busy around lunch time Friday, which is very annoying, if anyone from my job is reading this don’t schedule patients around lunchtime Friday (yes Megan I am talking to you). We weren’t able to make it back for lunch, but luckily there were leftovers and someone saved Jenny and me a plate. Now why would the leftovers matter if we already had a plate saved for us, you will soon see why. Lunch was catered from Ole NC Bar-B-Que. I had never heard of this place before, but every time I have mentioned the name since, people’s eyes light up with glee. Jenny and I ate more food than any two people ever should that day for lunch, and then we ate some more. Fried chicken, roasted chicken, bar-b-que, coleslaw, banana pudding, strawberry shortcake and the like. It was heavenly.

After this lunch, my roommate and I googled Ole NC Bar-B-Que and found out that it was a few miles from our house. Then that asshole went there two times without me before I even had the chance. Finally yesterday we were able to make a trip to the source of my gluttonous lunch so I could once again punish myself with overeating. I hadn’t eaten anything all day, and it was around 3:30 in the afternoon when we arrived, I haven’t been hungry since and it is lunchtime the next day. Ole NC Bar-B-Que has a buffet. It is stocked with a myriad of chicken (friend, roasted, bar-b-que’d, etc), great chopped bar-b-que, coleslaw, chitlins, corn, black eyed peas, and all of the other fixins you would expect from a country kitchen table.

I am in love with their fried chicken, the bar-b-que, the coleslaw, the banana pudding, and the hushpuppies. Some of the sides do not measure up (the mashed potatoes can’t be from fresh potatoes, the macaroni and cheese is nowhere close to my great grandma’s), but with unlimited trips for only $6.79 it is well worth plowing thru some duds to find all of the great items. And maybe my favorite part is that when you order sweet tea, you get a glass and a pitcher for refills. It is awesome!

I love Ole North Carolina Bar-B-Que and I am a southern boy who has been eating this food all his life, so I feel that I am a well qualified judge. And with a buffet meal and drink coming in at under 10 bucks, if I am wrong would it really be that big of a deal?

-J

Cooking at Home

This is a recipe I practiced with my sister and perfected after a few tries. One of the new ‘it’ ingredients these days is Chimichurri Sauce. Chimichurri is a South American sauce often used to marinate or sauce grilled meats. To make Chimichurri, you add a bunch of cilantro, 4 cloves of garlic, and the juice of 2 lemons to a blender, then slowly pour in good olive oil until the mixture is pureed together to form a thick liquid. Add salt, pepper and heat to taste. Marinate the beef in a plastic bag with a generous amount of the sauce for at least an hr.

 -Heat pan to med high heat, when the pan is heated add beef. Sear on both sides for approximately 5 minutes (time varies due to thickness of cut). If you have a particularly thick piece of beef, after searing place in a 350 degree oven for 10 minutes.

-Let the meat rest on a cutting board under aluminum foil.

-While the meat is resting sauté julienned peppers and onions in the pan with a small amount of excess Chimichurri and Worchestire in the meats drippings.

-After vegetables are cooked to your preferred doneness, slice meat thinly and against the grain. Serve over sautéed veggies.

-J

I got crabs, jk but not really

On Thursday night I went with my roommate to Blu (yes I probably go here once a week). Thursdays are crab night, where they feature 5 crab dishes at 25% off. In addition to the 4 crab appetizers currently on the menu, they had a Crab Cobb salad with lump crab meat. I ended up going with 1 of my staples and a new addition to the menu, the Crab Cakes with mango salsa and the Crab Rangoons.

The Crab Cakes are always on the menu, try them served under a salsa of mango, tomato, red onions and herb oil and you will see why. The Crab Rangoons have recently made their way onto the docket; 3 wontons filled with crab meat and edamame puree, served under a julienned salad of carrots, onions and peppers tossed in a Soy Vinaigrette. They were quite flavorful. I also had the Conch Ceviche, every night they have a different conch preparation, this was my favorite yet. It brought me back to my childhood, eating conch salad with my grandfather when my grandparents lived down in Florida.

Gee got the crab legs and the Oysters Rockefeller (his favorite) and we both had a Cucumber Martini coupled with a beer. Getting out for under 30 dollars apiece, another delicious and thrifty meal eaten at the bar.

Rockwood

A few weeks back I went with my sister and a pair of friends to Rockwood Filling Station in Durham. Located in what used to be an old garage, Rockwood puts a modern twist on a pizzeria. While I was unhappy to see my Tarheels come up short in a valiant comeback attempt against the University of Kentucky, I was overjoyed to have finally visited this gem of a pizza joint.

All of their pizza’s are cooked in the wonderful 700 degree wood burning oven. I ordered Scott’s Chicken Liver Pizza. It was quite tasty; lightly friend chicken livers, crispy pancetta, caramelized onions, mozzarella, oregano, & tomato sauce on a toothsome, crispy crust. My sister had a pepperoni pizza and a great milkshake, while my two friends had the ham and egg pizza and a great calzone. For desert I had their unbelievable Tiramisu and Adrian and Wendi shared the Nutella ice cream. Everyone was more than happy with their choices and I will definitely be going back.


-J

Patty's Salmon Recipe

Use this for any occasion. Cooking for a dinner party, the bf/gf, parents, friends. It's the easiest and tastiest salmon recipe I've come across and I have my friend Patty to thank for it. The key ingredient is the mustard.

preheat oven to 350
6 oz filet of salmon
dried dill
butter
Grey Poupon harvest coarse ground mustard

Place the salmon on a baking sheet. Spread a thin layer of butter on the top of the filet. On top of the butter spread a thick layer of mustard and season with dill, salt and pepper. There's no wrong way to do this. Add as much or little of each ingredient as you want.

Bake for 12-15 minutes. Voila! -Andi

Wa Sushi in West Hollywood

I rank this place way up there as the best sushi I've ever had. I can't forget about dearly beloved, The Hump, but Wa took it to a new level. The sushi chefs twist just about everything they put on the plate. Instead of handing over a traditional tuna sushi, they pass one that's been dusted in sea salt with wasabi under the fish, served with sweet soy sauce. Or the uni, that they serve without a seaweed wrapping and instead with a drizzle of truffle oil on top. And the albacore, that tastes like it's danced on a charcoal grill but shows no evidence of it....that you dip in a housemade ponzu sauce....and melts in your mouth like ice cream. The tweaks are minor but give major results. We ordered:

tuna carppaccio with smoky truffle sauce and cracked red peppercorns
salmon nigiri rolled on top of a thin slice of cucumber with a drizzle of herbed olive oil of some sort
spicy lobster tempura
albacore sushi with ponzu
tuna sushi with sweet soy sauce
uni with truffle oil
toro sushi

we ordered more but I can't remember. it was all too good. La Cienaga and Holloway

Buy from your local butcher

 For Angelenos the only local butcher to call is Harvey Guss 323-937-4622. Located on Fairfax and South Ogden, this butcher shop churns out the best meat around. But pickup is only between 9am and noon. A small window for the most serious of buyers. They serve many restaurants in LA so the quality is top notch. We buy tenderloins and roasts, season heavily, marinate in Worchestershire sauce and throw on the grill after a couple of hours. Once the meat's cooled (10-15 minutes) we then cut in 1" slices and serve on the plate with juices and leftover marinade. 

Don't forget your local butcher. They know what they're doing. TLC in every bite.

Capo's Rigatoni with Truffle Meat Sauce

When it comes to pasta, nothing.....and I mean nothing.....can compete with Capo's Rigatoni with Truffle Meat Sauce. My mouth is watering just thinking about it. They go light on the tomato and focus primarily on truffle, meat and cheese. The beauty of this dish is that it's super rich, not super heavy.

Santa Monica - Ocean and Vicente Terrace

Nikki's Mac n Cheese

Darius ordered a killer mac and cheese at Nikki's in Venice. Made with sprial macaroni (cavatappi) instead of traditional. The dish was a combination of jalapeno, bacon and lots of creamy cheese. fontina, mozzarella....anything gooey

Taco Truck

My favorite taco can be found at the Rose Ave Taco Truck in Venice, CA. Priced at $1.50 a pop, this is an authentic Mexican taco at its best. And at $3 a pop, a ceviche tostada at its best. You won't find any cheddar cheese, ground beef, shredded iceburg, or sour cream here. But you will find a bottle or two of Tapatio hot sauce.

My favorite is the carnitas taco. Crispy chopped pork, slightly juicy, served on 2 corn tortillas with a grilled shallot and some beans squeezed in. I've had juicier carnitas at other stands but this place nails the fundamentals of a great Mexican taco. The ceviche tostada is 4 grande bites of diced seafood (uncooked) mixed with lime, finely diced tomatoes, and cilantro with slices of avocado fanned on top. To wash it all down, my beverage of choice is the Manzanilla (Apple) sparkling soda.

Inspired by the truck, we grilled Carne Asada tacos at the house for Carter's birthday. Recipe as follows:

2 lbs. flank steak
Marinate for a couple of hours:
cumin
coriander seeds
juice from 2 oranges
juice from 1 lemon
garlic cloves
soy sauce
diced onion
chilli powder

grill the steak whole, cover in aluminum to let cool, chop in shredded small bits to fit in corn tortillas

Vietnamese Iced Coffee

I just wandered out of the hotel for a little snack and pick-me-up. Vietnamese Iced Coffee was it. It's the best. The best.

strong, dark coffee
condensed milk at the bottom of the glass
ice cubes and stirrer

*Key Ingredient: condensed milk*

It tasted just like coffee ice cream.

Another reason to eat fruit BEFORE you get off the plane

We walked past a table selling durian--spiky Asian fruit that when sliced open looks like brie cheese and smells sweet. We've seen it on the Travel Channel so I couldn't help myself when the smiling vendor cut me a tiny piece of either that or some other fruit he was selling. Whatever he gave me to sample was the same color. Then my tongue and the roof of my mouth started itching (some fruits do this to me) and one of my tastebuds got inflammed. I kind of started freaking out, monitoring the size of my throat cavity to make sure it wasn't closing. It didn't. I'm a "Nervous Nelly" as Carter likes to call it, but that will be the last time I try the local fruit.

Another reason to get in your fruit servings BEFORE you travel.

The locals are also your friend

We left the hotel last night without a plan except "go to the Metropole" and came back 5 hours later with 3 new spots under our belt. You don't even need a guide or guidebook when you have locals. We asked the bartenders at Angelina where to go and they recommended 3 awesome places. And wrote down the address for us to give the taxi driver. Big help.

The first place we went was tucked away on a side street in the Old Quarter called "Funky Buddha"--cool little discoteque. After a drink here--one can only handle so much black light, laser lights and untz music--we walked across the street to another spot called "The Cheeky Quarter"....this too was small and filled with expats. One guy from Long Island, another from Manhattan with a house in Miami living in Hanoi working as an engineer. Girls from Spain traveling through the area who I recognized from earlier in the day. There aren't many Westerners in Hanoi so when you see one you remember. One of the girls went to high school in the middle of Connecticut of all places. Another girl from Wales teaching English. Two guys from France. Oh and when we walked in they were playing Ben Harper--Carter's favorite musician who lives in Venice, CA. The world really is flat. Or at least getting flatter.

Travel is cheap in Hanoi

I had $60 USD in my wallet in LA which I changed at the Hong Kong airport into HK Dollars. We used this money to pay for dim sum and cabs in Hong Kong. Then I changed the remainder into Vietnamese money at the Hanoi airport. And I still haven't gone through it! We've lived off probably $35 USD in Hanoi over 2 days.

If you want to retire cheap this is one place to consider

Comfort Food

After a day of "foreign"--food, people, streets--we treated ourselves to comfort at the Sofitel Metropole Hotel in Hanoi. We took a long nap and awoke at 9pm a little dazed and confused so we did the only thing we knew we could count on. $2 taxi to the Sofitel for a drink. Hey, if Anthony Bourdain stays here you know it's alright. The Sofitel is the nicest hotel in Hanoi by many many reaches and one of the oldest, rich with history. Charlie Chaplin and his wife honeymooned here.

The hotel is decorated a bit modern and a bit old school. The walls are covered in old black and whites from French colonial Hanoi and the ceiling fans look like the old slow Bermuda ones. Or Bahama. I don't know. The rooms have big wooden shutters covering the windows and the pool is lined with big banana leaf plants. Beside the pool is what looks like an African safari tent with wicker chairs, tables and blankets for couples. Mostly all tables for 2. We sat inside at the bar with a very friendly Vietnamese bartender. I ordered a champagne cocktail made with bitters, lemon juice and champagne (almost identical to Otto's Sardinian Iced Tea). Carter ordered Tiger beer. And since we hadn't eaten since lunch we indulged ourselves in cheese and pate. The entire menu is French with a couple of Vietnamese dishes interspersed but hardly enough to call it "fusion".

I asked Carter what food brings him home when he's far far away. His answer: Italian. Mine: cheese. I know it's bad to fall back on what's familiar when you're in such a foreign, exotic place but I couldn't help myself.

After we settled our tab we walked to the Opera Wing of the hotel and had another drink at their hip Italian eatery/bar called "Angelina." Very very modern bar with DJ. You would never guess you were in Hanoi. We think they named the place after THE Angelina because one wall was covered in pictures of Angelina and Brad on a motorbike in Hanoi and had a framed, hand written letter from her saying she loved the hotel. bla bla.

Travel Tips

I'm currently writing from Vietnam and all I can think of are tips that I've picked up from traveling that have come in handy. I'll talk about food later...sun is coming up so I haven't ventured out for my 1st cup of Vietnamese coffee.

1. Pack a computer: this little computer has been such a saving grace on this trip and my China trip with Hannah. It's something that I'd normally leave at home since I strive to pack the least amount possible but I'll never leave home without it again. Nowadays almost everywhere you go has internet and wifi--even small towns in China--and most of the time it's free to connect. So much more peace of mind checking your emails and travel itineraries from your personal PC than from a clunky old computer that takes forever to dial up at the internet cafe a mile from your hotel.

2. Prep a medicine-for-every-ailment travel case: This too I figured out traveling to China. I didn't want to be stranded over there without essential toiletries. Who knew if I'd find a CVS or Rite Aid over so I brought one with me. I packed a medium sized toiletry case full of bandaids, lip meds, stomach meds, nyquil, toothpaste, floss, moleskin for blisters, claritin, eye drops, nail polish and remover, nail clippers, antibacterial gel, tissues (China doesn't supply toilet paper or napkins at restaurants FYI), sunscreen, facewash, lotion. When in doubt, always pack more toiletries. These little familiar luxuries also give a great deal of peace of mind. Like internet cafes, who wants to spend their time hunting down benadryl in the middle of an allergic reaction or rash when you could be enjoying the sights.

3. Bring lots of fruit on the plane: Another thing I wouldn't normally pack in the past. I'd think, I'll get fruit at the airport or they'll have some sort of fruit and nut mix on the plane. I don't think down that path anymore. If anything, the plane is a perfect opportunity to get in as much healthy food as you can before you disembark in an unfamiliar place where there's no guarantee of clean, abundant fruit and veg. What if you don't see a market or fruit stand for days? More than likely you'll eat whatever's cheapest and easiest for the road--a bag of chips, nuts, streetside falafel. And if you go to a restaurant they're probably not going to have a fresh fruit bowl on the menu. We packed a ton of cantaloupe, watermelon, dates, and tangerines with us on our flight to Hong Kong and walked off the plane feeling fresh not bloated from airplane meals. Starts the trip off on a good foot.

4. The concierge is always your friend: Even if you're not staying at the hotel, use the concierge. That's what they're there for. They're smart, trained professionals with a knack for customer service. In China, Hannah and I needed help with instructions for cab drivers and realized that the language barrier was too much for us to handle so we'd walk in the nicest hotel in the area and ask the concierge (who all speak English) to write down directions in Chinese characters and answer any other question we had--which bus to take, when to see this sight or that, how long to spend here, whether this restaurant is worth the hype etc. They're just as good as any travel agent. And they'd almost always let us use their phones. It's their job to be accommodating and represent the hotel as best as possible. Who are they to turn away 2 anxious little travelers in need of help? Whether you're navigating the city or about to leave the airport know that you're always in good hands with a reputable hotel's concierge desk.

BBQ Quesadilla

One late night Gwyn and I served up this BBQ pulled pork quesadilla using leftovers at my parents' house that turned out to be incredibly delicious.

2 flour tortillas
shredded pulled pork BBQ (preferably in vinegar sauce)
Pepper jack cheese, 2 slices
Heinz 57 sauce, spread on 1 tortilla
cast iron skillet

Melt butter in the skillet and with a spatula press down the quesadilla so all the cheese and sauce melt into the BBQ. When tortillas are crispy and brown, cut into triangles and serve.

(http://en.wikipedia.org/wiki/Pepper_jack)

Clinton Street Baking Co.

On Clinton Street below Houston in the Lower East Side lies a small restaurant/bakery named Clinton Street Baking Co. known for its pastries and blueberry pancakes. I've never made it east of Essex so I decided to branch out and see what this place was all about.

I ordered the Southern-Style Breakfast which was truly Southern and truly stylish. The only non-Southern thing about it was the price--a bit too much for my homegrown taste but it was hard to resist:

2 fried green tomatoes
sugar cured bacon (thick cut)
2 fried eggs
creamy cheese grits

Lucky Strike Cheeseburger

This place makes a killer cheeseburger on an English muffin. Kate ordered the penne in spicy tomato sauce. This too was killer.

Grand St at West Broadway

Minetta Tavern

We squeezed into--literally and figuratively--Minetta Tavern before our trip came to a close. This place is small and always booked but the food makes it worthwhile. We got there at 5:45 pm for a 5:30 pm reservation and couldn't even find a spot at the bar...on a Sunday.

I ordered the lamb and pommes Anna. The lamb was crispy, salty, seasoned to perfection, juicy, and perfectly pink (medium rare). The pommes anna is a scalloped potato "cake" roasted in duck fat in a cast iron skillet--kind of resembled a poached pear tart the way they fanned the potatoes. Duck fat has been the biggest player in my culinary journey this fall though I don't think it will be when I get back to LA. ha

The burger is apparently the "thing" to order. Maybe next time.

Macdougal and Minetta Lane (Minetta Lane was the slave trading post way back when)

NY Wine Stores with Events

1. NY Vintners: Warren St between Church & Broadway
www.newyorkvintners.com
*I attended a Hirsch Pinot Noir 4 course meal with wine pairing one night. On weekends they have pizza making classes and pasta/wine pairing classes. They have an open kitchen in the back so there's always something taking place*

2. Italian Wine Merchants: 16th St between Broadway and Irving
www.iwmstore.com
*I took my parents here one Saturday afternoon for one of their regular Saturday wine tastings which turned into a mini mixer. The sommelier presented a variety of sparkling wine, white wine and red wine & the kitchen supplied tons of cheeses and cured meats. The tasting lasted 2 hours so you can imagine how chatty/tipsy we all got*

3. Otto: 8th St at 5th ave
www.ottopizzeria.com
*not technically a wine store but they offer Saturday and Sunday afternoon wine tastings. One day they'll focus on a region of Italy. One day they'll cover the whole country. This too lasts about 2 hours. The setup is less conducive for socializing but you definitely make friends with those standing at your table. You only get little bits of cheese here whereas Italian Wine Merchants sets out huge platters for the taking*

4. Astor Wines & Spirits: Lafayette & 3rd St
www.astorwines.com
*I've never attended an event here but this is an incredible store. They have an upstairs for events and classes. They offer a ton of classes ranging from cocktail-mixing class to sake tasting to "cooking for wine: pinot noir". worth checking out*

Le Bilboquet

Le Bilboquet and Raoul's tie for my favorite Big Apple restaurants. Le Bilboquet has become a bit of a midday mecca for me (and Beth). This place is my dream and my heaven when it comes to dining. Like Balthazar it represents everything good about this city. It's a little more European but it's still iconic. I love it for the huge floral arrangement behind the bar that constantly changes. The statement artwork they rotate. For the people watching--oh the people watching--and the semi loud rock music they play. And most of all for the food. I can talk about several out-of-this-world things they do but for now it's the Cajun Chicken. Coombe tipped me onto this one and thank sweet baby jesus he did.

Ingredients:

cajun spiced chicken breast, sliced 1/2" thick
heavenly sauce
greens dressed in balsamic vinaigrette
french fries

*Key Ingredient: cajun seasoning and sauce*

I wish I knew what they did to get that sauce! This is the juiciest yummiest chicken in Manhattan. I told Beth how I normally never order chicken at restaurants because it's usually lifeless. This one is an exception to the rule.

63rd and Madison (get there at 12:10 pm or you'll never get in)

The Mercer Hotel

The Mercer Hotel makes an ideal pitstop for tired afternoon shoppers and early evening cocktailers. The front bar has leather banquette seating and warm candlelight. The library lobby--open to anyone, formerly exclusive to hotel guests only--is one plush cushioned couch after another. It's a place where you sit down and say "ahhhhh". We--the cocktailers--stopped in for a drink before dinner at Emilio Ballato's. I ordered the raspberry-lychee bellini which was surprisingly not over the top sweet-just right. Cheese plate was a work of art. The goat cheese was super light and almost whipped to perfection.

Mercer and Prince (great celeb sighting too: we have seen Emma Thompson, Brooke Shields and DJ AM-rip)

Q-Tip: Sottocenere Cheese

Best cheese ever. If you like truffles and truffle oil. Found this write up on wikipedia:

"Sottocenere is originally from Venice, Italy and translates from Italian literally as "under ash", while al tartufo means "with truffles." It is made with raw cow's milk and slices of truffles, then rubbed with various herbs and spices. After creation, sottocenere is aged in an ash rind as a way to preserve it over a long period without losing flavor. The use of ash as a cheese rind is a tradition in the Venetian region."

Whole Food's carries it & Murray's cheese shop does for you NY'ers. Trader Joe's might too.

Shanghai Cafe Mini Dumplings

Mary Ellen tipped me off to Chinatown's best kept secret for mini dumplings. Shanghai Cafe on Mott between Hester and Canal serves a $5 bamboo tray of 8 steamed mini dumplings--Shanghai style. Each person has to order at least $4.50 worth of food so to satisfy the minimum we ordered a Mocha Smoothie to go. The mocha smoothie was better than Starbuck's blended coffee fyi...and cheaper.

The juicy little pork dumplings dipped in ginger-hoisin sauce were delicious. You have to be careful and eat them in the spoon they give you, otherwise you lose all of the hot, steamy liquid your first bite. I actually never sampled dumplings in Shanghai but I did take a picture of a street vendor making pork buns.

La Colombe Coffee

This is perhaps one of the best tasting coffees I've ever had. Cappuccino and latte as well. While Cafe Gitane baristas have mastered no gravity foam, La Colombe baristas have mastered the pour. I don't know how they do it but they can pour in steamed milk and like that! design a leaf or heart into your cup. The system they have at their cafes is neat too (cool location in Tribeca and ok minimalist one on Lafayette below Houston). They give you your own little saucer, long stirring spoon and lid so you have your own special station for dressing up your coffee the way you like it.

But seriously. Order their coffee online or go to the store. It's fuhgeddaboudit good.

http://www.lacolombe.com/business.html

only $2 for a cuppa

Another 'Only in New York'

Would you see a "Shleppers" moving van in any other city but New York?

Q-Tip: Order Appetizer instead of Entree

If you want to sustain a lifestyle of dining out at restaurants more than 3 nights a week, order from the appetizer menu. Usually restaurants have innovative and rich, filling appetizers intended to be shared by the table, so chances are 1 will be enough for you. And it's a great way to sample something you've never tried before--if you don't like it, no big deal, you're only set back $10 instead of $25 with an entree.

Q-Tip: Crowdpleaser Cheese Plate

If you're having people over, a great cheese plate to put together that always pleases in my experience is:

Brie
Manchego
Goat cheese (get herbed if it's there)

More gourmet choices:

Camembert-richer creamier version of brie with a better tasting rind, not so plasticky
Aged Manchego with a rosemary rind
Bucheron-goat's milk cheese (bucheron means lumberjack, looks like a slice of a log), creamier on the outside, flakier goat cheese on the inside

or

St. Andre-Carter's mom introduced me to this, it's like a mix between brie and bucheron, as it gets closer to room temperature it's like butter

Double Crown's Lounge: Madam Geneva

I just walked by the Bleecker Street entrance to the lounge at Double Crown....called Madam Geneva

Double Crown

Who knew that this gem existed on Bowery? Where have I been all these years? I initially took "Double Crown", stamped in white on a navy awning, to mean something about sports. Championship crown? double header? winning? I'm not a sports person so I filed it away until I was with Annie and we needed a quick spot for a drink. It was a mild night, one block away from my apartment, they had available candlelit tables outside, badda bing. I didn't walk inside to check the place out but my interest was held by their stellar dirty martini and the old fashioned champagne glass they served it in. Holds the liquor better and also a little relic from the past. And I love history.

The second time around I was with Mary, Kate and Zim. We walked over from DBGB, in through the front doors, proceeded through the main dining room, into a separate, smaller dining area which opened into the back lounge--our final destination. My jaw dropped. For someone who loves exploring cool, unique restaurants I can't understand how this one slipped through the cracks. First of all, the "Double Crown" refers to England and colonial India. The cocktail menu is loaded with British specialty drinks like Pimm's Cup and the bar menu is laced with Indian specialties like laksas, pork belly, and tandoori foie gras. This is definitely the first time I've ever seen India and England combined--and glad someone did it because the combination translates well. In terms of space, the walls are decorated with Taj Mahal like patterns in navy color schemes and the hanging light fixtures look like the ones you'd find in an Indian restaurant. There is also a statue of a Hindu (i'm guessing) god on the back wall lit up with reds and yellows and pinks. The chairs in the lounge were leather and wooden--perhaps a hint at British pub seats or Victorian parlor chairs? And there's a long communal table which makes for a jovial bar scene. Whoever decorated the interior pulled it off big time--they achieved true fusion.

We ordered a couple of appetizers which were as interesting and well-done as the place itself. Duck steamed buns, seared yellowtail sashimi and lentil-spiced poppadoms.

The steamed buns came with a hoisin dipping sauce and the yellowtail sashimi with a crispy lotus root (learned to like lotus root after I traveled to China), Chinese black bean, & lime vinaigrette. The poppadoms were like heavily seasoned, freshly fried potato chips. The sashimi was my favorite. They seared it perfectly so there was a little smoke to it but just enough that you could still taste the freshness of the fish with the lime vinaigrette.

Double Crown wears the crown for cool downtown bar/restaurant spots. They have outdoor seating (yes), 2 dining rooms that are adequate but not too big, a bar that accommadates plenty inside (yes), an awesome lounge in back (yes), Pimm's Cup (yes), and an eclectic menu that combines the best of both worlds.

Bowery and Bleecker

Brunch at the Coffman's

I was lucky enough to get an invite for brunch at two of my bestest friends this Sunday. Being extremely hungover, still wreaking of booze and regret even after two showers, I thought about not showing up. Luckily, I talked myself into it. Summer prepared a wonderful meal:
Breakfast casserole with grits, cornbread, sausage and cheese
Fresh fruit
Turkey breakfast sausage
And an unbelievably moist, tasty and delicious bread pudding with an out of this world bourbon cream.
Since I started my new job I have not been able to go over the Steve and Summ’s for meals as much as I used to, but after this brunch I realized I need to set aside some time.

-J

Kabob and Curry House

When I moved to Durham a few months ago I was fortunate enough to end up right around the corner from the Kabob and Curry House. As soon as my Durham friends found out about the location of my new abode, I was immediately the object of everyone’s envy. No not because I live around the corner from a check cashing, or Costco. It was because I lived a block away from Kabob and Curry. Set in a dingy hole-in-the-wall type dive, I do not think I would’ve ventured inside of this restaurant if it were not for so many positive reviews by people I trust, but am I ever glad I did. My roommate and I have tried it out back in August and have come back every few weeks since. Last night we ordered delivery, thanks to a night before that had neither one of us wanting to venture out of our home. We both had the usual, vegetable simosas, garlic naan, chicken tikimasala and lamb korma. I have my lamb spicy, he has his chicken mild. Extremely affordable, full of flavor, and drenched in authenticity, Kabob and Curry is the best place for Indian food in Durham.

-J

Casa Mono

Mario and Joseph Bastiniach's "Monkey House" does anything but monkey around. If you're looking for seriously rich, seriously authentic Spanish tapas--and I'm not talking about bacon wrapped dates, fried calamari, and tortilla espanola--then Casa Mono is the spot for you. Like WineBar this place passes my Wine-Food-Ambiance test with flying colors. The walls are painted black and lined with wine bottles. The tables are small, also painted black and have little elementary school cubby-holes for storing your water glasses. The floor is covered in Mediterranean style patterned tile that's probably imported from Madrid. And the main attraction is the bar that seats 6, overlooking the open kitchen and prep station staffed by 3 young cooks (I was surprised by just how young they were). The only disclaimer is that they use a LOT of garlic and olive oil in every dish so if you sit at the bar be prepared for watery eyes.

So we did. My mom and I jumped right for the 2 open seats and started off with a glass each of Casa Mono's Cava, sparkling water and ordered the razor clams (razor clams a la plancha), grilled baby octopus salad (pulpo with grapefruit), & duck confit. For wine, a rioja from Spain. After that we sat back, sipped and watched as magic unfolded beneath our eyes. If for nothing else, go here for the show.

Razor Clams:
pan cooked razor clams
lots of chunks of garlic
parsley
lemon
olive oil

*Key Ingredient: garlic & lemon*

Octopus Salad:
4 heavily grilled baby octopus
fennel parsley lemon-olive oil salad
grapefruit slices

*Key Ingredient: grilling/sauteeing the octopus til almost blackened*

The duck confit was a special that is now no longer on the menu. The dish consisted of a "cake" of duck meat fried in duck fat atop a bed of apples or figs and wilted chard. I can't remember all of the ingredients since it was a couple weeks back but I remember it tasting salty and sweet/crispy and soft.

I kept begging my mom we order more food but being the voice of reason she pointed out that the place is about quality, not quantity. She budged on ordering a little creme brulee and goat cheese--we justified that by turning off our savory tastebuds our brains would think there's still room for dessert. But she was right about limiting the tapas to a few....the minute we stood up from our bar stools I almost doubled over I was so full. This is one of the richest meals you'll ever have in New York City.

Cafe Colonial Pulled Pork Loin Sandwich

Flan and I ate at Cafe Colonial--one of my favorite spots--for lunch. Cafe Colonial stands out from other downtown mini eateries by its bright cyan exterior, painted mural and Brazilian menu that features familiar (curried chicken salad) and exotic (Moqueca de peixe) dishes alike. Inside is compact, with a bar and about 12 wobbly wooden tables that get their tilt from the unevenly laid white-tiled floors--an unintended effect that I personally think adds charm.

I ordered the pulled pork loin sandwich which comes with corn on the cob and french fries because I was starving---like, had-the-shakes starving. Ingredients as follows:

rustic baguette
lots of pulled pork marinated in anjo mole sauce
guacamole
sour cream

*Key Ingredient: juicy pulled pork*

I was happily surprised that they got the pulled pork part right though I can't say the flavors were the best match--anjo mole tasted a bit like salsa which isn't ideal for pulled pork. Something spicy or smoky--yes--but salsa, no. This sandwich was pretty hefty and hearty so it did the job of whetting my appetite but if I could redo it, I'd take out some of that sauce.

WhoDunnit

I couldn't help but do a doubletake & giggle when I walked past Mysterious Bookstore in Tribeca today. Only in NYC can a mystery-only bookstore survive.

The Perfect Cappuccino

This is it. The perfect cappuccino. Found at Cafe Gitane. Silky, smooth, perfectly whipped foam that holds. I dropped a sugar cube into the cup and you can see how the foam hardly changed shape.

Mott and Prince

Cafe Habana Celada

Carter and I stopped in Cafe Habana yesterday afternoon for corn and cocktails and he tried the Celada. It's a Mexican style drink where you salt the rim of a glass and add a Modelo beer to lime juice and ice. He no likey. Too sour.

And I changed my mind about the corn. The key ingredient is definitely the cheese. Second time around there are no bones about it. The gooey, nutty, melt-in-your-mouth cheese is what gives Cafe Habana corn a blue ribbon.

I Met Jamie Oliver!!!!

I went to Jamie Oliver's book signing at the 57th and Park Borders the other day and found myself nuzzled in a heavenly place. His new book "Jamie Oliver's Food Revolution" just came out so I guess he's doing promotional tours for it. I got to Borders at 12:15 and stood in line for an hour...yes, an hour...waiting on him. I knew he was close when I heard "Where do you want me, boys?" "Hello my love" "How are you, my dear?" "Alright boys, right here?"

I stood there speechless when he signed my books. Derrrrr. Derrrrrr. Derrrr. Hands got clammy. He was a perfect gentleman and said "Hello my darling" and when he was done said, "Bless your heart, my dear"

Balthazar Duck Confit

When Kristy arrived for her quick little visit I took her straight to the place that I think every NYC tourist (and nontourist alike) should go--Balthazar. Even though I have an obvious French bias and even though Balthazar is French--not American--I think it qualifies as an ambassador to the city. It reflects NYC's breadth of culture, diversity, food, wine, atmosphere, and leisure dining. You can't leave Balthazar without feeling love for those around you and the city surrounding you. Once you pass through 3 sets of doors you're swept up immediately in the bustle of the dining room, bar, and hostess stand....asked if you want sparkling or flat water....given rustic artisan bread and butter....and presented with a menu that features anything from Foie Gras to Onion Tart to Steak Frites. Wooosh! We're not in Applebee's anymore, Toto.

Normally at Balthazar I order Moules Frites. Because hey, it's Moules Frites. Can ya go wrong? But this time I decided to try something new and boy am I happy I did. This time I ordered the Duck Confit. I did so because my mom and I had the Duck Confit at Casa Mono the week prior and theirs was fantas-TIC! I asked the bartender exactly what "confit" means and he explained that it's when you cook something in its own juices. So. Duck....cooked in duck fat. sign me up. I once read that the secret to any good french fry is frying in duck fat so I knew I couldn't go wrong.

Ingredients as follows:

Duck leg crisped and cooked in duck fat
wild mushrooms
paper thin sliced potato

*Key Ingredient: duck fat*

The duck meat was so tender, juicy and crispy on the outside that it slid off the bone with barely any effort on my end. I can't describe how delicious a forkful of duck, mushroom and potato is--it's heavenly. You have to close your eyes to fully enjoy and savor these bites. Duck confit is the way to go. I am a lifetime believer in the confit way of cooking. If it's on the menu I'm going to order it. Garlic confit. Pear confit. Duck. Ahhhh. This was savory at its absolute best.

DBGB

Mary Cook and I saddled up at the bar (well, behind the bar on the windowsill ledge) at DBGB on Houston and Bowery the other evening. We started with a glass of champagne each and decided that while we were there we might as well try some of Daniel Boulud's saucisson bites and appetizers. While the ambiance and cushioned bar seats for two jived with my standards, I can't say the food did. We tried out the Tuna Crudo and Pig's Head Terrine (Fromage de Tete). We both like pate but figured we would test our limits and go with the Pig's Head Cheese--wrong choice.

Pig's Head Cheese Ingredients:

pig's head that's been thrown in a food processor

Yuck. Mary described it as Oscar Meyer bologna. I couldn't help but think "chewy" and "squeaky". We ate around the bologna/hot dog parts to keep our bartender from thinking we were food snobs but that only lasted about 2 bites each.....and they were the kind of bites where you chew without breathing. In the back of your mouth. Our efforts were futile--for better--because he caught on to our grossed-out-ness and subtracted the order from our tab. Thank goodness!

I was going to post a picture of pig's head cheese that I googled but I can't. You do it then you'll understand why we weren't fans.

Tuna Crudo Ingredients:

6 cubes of rare ahi tuna
on top of radish, cucumber, & harissa-sesame sauce
bits of sticky rice in the sauce

*Key Ingredient: harissa-sesame sauce*

When the menu said "sticky rice" I envisioned a big sushi roll sized dumpling of sticky rice. The itty bitty bits of sticky rice in the sauce did not do it for me. The sauce was tasty though. Slightly spicy and tangy. Good to dress up the raw tuna.

Felix Restaurant on West Broadway

Felix Restaurant ranks high on my list for fabulous lunch destinations. The ceilings soar, the interior is very old so there's lots of crown molding and detail on panelings, virtually half of the restaurant consists of 14' french doors that open in warm weather, and the menu features all the French classics presented simply and beautifully.

Piper, Lanza and I lunched here last Monday. I ordered the pate and zucchini/green bell pepper soup. We ate all the pate before we remembered to take a picture--woops! Piper ordered the Tuna Nicoise salad which looked like a rainbow. The vegetables couldn't have been brighter.

Pate Ingredients:

slice of pate
cornichons
dijon mustard
dressed frisee salad
bread

*Key Ingredient: quality pate*

The pate was smoky and had slight hints of bacon flavor. Spreadable too.

The soup was pretty good. With each spoonful I tasted zucchini and bell pepper....and bell pepper and zucchini. It was as though they had picked the vegetables straight out of a garden and cooked on sight. Upfront, honest cooking that strives to highlight the best of the main ingredients. The consistency was light, all pieces of veg had been strained--not a thick, creamy chunky soup. There was also a good amount of black pepper in the soup which I always like.

WineBar VINO!

Mary Cook, Zim, Kate and I tried out WINEBAR on 2nd Ave and 4th St for the first time the other night and I fell in LOVE. This place is right up my alley-I feel as though they made it for me. Wine-Food-Ambiance. These are my top 3 must-haves with any restaurant establishment.

The walls are covered with bottles of wine, painted black, the bar tables that seat about 6 are also painted black so the candlelight provides fantastic warmth to the room. In the back is the actual bar staffed with a bartender and one detail I liked in particular: the built-in ice bucket, hidden beneath the countertop so just the tops of open white wine and sparkling wine showed. If I built a bar in our house, I'd recreate this sneaky little bucket. The glasses are also key to mention. Delicate, thin, and very deep. The bottoms are more conical in shape and round up into a nice full airy red wine glass--giving way to very generous pours.

Kate and Zim ordered a reasonable $30-something bottle of red and loved it. The wine list covers France, Italy and Spain and the price ranges are very affordable. Lots of $30-$50 bottles here. I didn't try any food but their menu features flatbreads which I think are perfect accompaniments to wine.

www.winebarnyc.com

Devour then Detox

I spent the last week in the Dominican Republic at a wonderful all-inclusive resort in Cofresi Beach. Eating is obviously a favorite past time of time, so all-inclusive is a welcome invitation for excess. At there were a vast array of restaurants, with cuisines varying from Italian to Tex-Mex, however one stood above the rest. The aptly titled, VIP Gourmet Restaurant.

Our crew had two separate evenings at the VIP Gourmet Restaurant, both were delicious, but the second was much more memorable. The menu for the second night was identical to the first, it was the sheer volume of food that made it a night to remember. Everyone at the table ordered an appetizer, aided by the recounting of the hits and misses from the previous trip. I devoured my shrimp cocktail the first visit, but the Caesar salad caught my eye this time. My Caesar was a grilled heart of romaine topped with Parmesan, Caesar dressing, cherry tomatoes, and a balsamic reduction, all accompanied by a perfectly toasted crostini. It was delicious. I love grilled romaine, and the amalgamation of the ingredients created a magnificent hand-held version of a Caesar salad. After all of our plates had been delivered to the table we wondered if there was a miss-communication with the waiters, nope, the kitchen just decided to send out a few extra shrimp cocktails. It was a prelude of greater things to come.

For my entrée I ordered the spiny lobster with filet mignon. It is rare to get quality beef in the Dominican, but this case was an exception. The filet was cooked perfectly, as was the lobster. I had thought seriously about ordering lamb chops after enjoying them immensely the first time we came, but I was craving lobster. All of that deliberation proved to be fruitless when along with our dinner we were served three 5lb rock lobsters along and a few plates of medium rare New Zealand lamb chops. The lamb was delicately grilled and the lobster was succulent, if I had to choose between them right now my head might explode.

At this point in time only 2 of the 9 were brave enough to order dessert as most of our belts had been loosened to their last possible notch. I only had an espresso, but fortunately or unfortunately depending on your point of view, it was someone’s birthday so we were all served birthday cake.

A perfect cherry on top of this gluttonous meal was being able to catch the final minutes of my Tarheels come from behind victory over the Virginia Tech Hokies as we returned to our villa.

A week of excess in the Dominican has left me feeling as if my cholesterol is approaching quadruple digits. So this week I am going through detox. I will only be eating raw fruits and vegetables, so blogging about restaurants will have to wait until next week, but until then enjoy Andi ‘s awesome posts and maybe I will come up with some other food related things to write about.

-J

Air Chilled, Every Time

Over the course of the past year or two there has been a huge movement towards the consumption of air chilled poultry. Many say that the air chilling process (as opposed to chilling the meat in ice water post slaughter) is safer in that it produces fewer occurrences of bacteria. This claim is scantily backed by true scientific evidence, however I can vouch for the claim that the taste of air chilled chicken is miles ahead of its counterpart. The difference in taste is due to the fact that a chicken chilled in ice water takes on anywhere from 2 to 12% of its post chilled weight from the water bath. This means that part of what you are paying for is water, and the juices from the bird are diluted. With air chilled chicken you are getting a more concentrated chicken flavor and a more desirable texture. Whole Foods has recently converted all of its full-service meat counters to air chilled chicken, and Harris Teeter along with many other grocery stores have air chilled selections available. It is a few dollars more expensive, but infinitely worth it. I have been a fan of air chilled chicken for a few years now, and I have brought many over to my team. Hopefully, you will be the next.

-J

Bergdorf Goodman's Asian Crab Cake Salad

Kristy (Woodson) Harvey and I had lunch at Bergdorf Goodman yesterday. We attended a book signing the evening before in the 7th floor dining area and couldn't get enough of the space, so we headed back first thing the following day for lunch. The fact that it was cold and raining also nudged us along in the "where to eat lunch?" decision-making process. If you haven't been to the Bergdorf restaurant and you're a lady, you have time on your hands and you don't mind spending a pretty penny for a leisurely, elegant, sophisticated lunch.....ding ding ding! this is the spot for you. The chairs, the tables, the china with the Bergdorf seal, the upholstered walls, the light fixtures and the million dollar view of the park are enough to make a girl squeal. And if you have to wait before being seated....there's a conveniently located wedding boutique on the 7th floor to peruse. It's a great place to be a girl.

For lunch I ordered a bottle of sparkling water (I couldn't slum it, it's Bergdorf's after all!) and the Asian Crab Cake Salad. It was beautiful. On top of 2 jumbo lump crab cakes was a slaw of sorts. Ingredients as follows:

chopped mango
toasted cashews
bean sprouts
julienned red pepper
water chestnuts
chinese long beans
yuzu dressing

*Key Ingredient: I couldn't pick one out*

Everything went so well together and there wasn't any 1 flavor that dominated the rest. Not necessarily a bad thing. The crab cake was excellent and tasted exactly like a crab cake should. Meaty, crispy, spicy, juicy. I think they used a spicy mayo in it to match the Asian flavors of the slaw/salad on top. The slaw was light and refreshing-perfect for lunch. I left feeling satisfied-not full-which is how a lady who lunches at Bergdorf should feel!

The best part of the meal was the surprise vanilla macaroon we each got with the check.

Q-Tip: 3 o'clock is the new 5 o'clock

When the weather is this nice who needs to wait til 5 o'clock for a cocktail? Unless you're at the office. But if not, go out, seize the day and order a tall Tequila Sunrise. Early bird gets the (tequila) worm! It's 3 o'clock somewhere.

Cafe Gitane Avocado on Toast

Mom and I breakfasted at Cafe Gitane (definition: Gypsy Lady) 2 out of the 3 mornings she was here which should tip you off onto how great this place is. We both ordered the Avocado on Toast with our cappuccinos. My expectations were greatly exceeded. At first I was a little wary that this wouldn't be an adequate breakfast order--with a full day of walking, biking, and talking in front of me I needed something hearty and filling. Judging on the way this looks on a menu I didn't think it'd fit the bill. It did.

Ingredients:

thick cut of homemade grain bread
olive oil
smeared thick layer of avocado
generous squirt of lemon juice
red pepper flakes

*Key Ingredient: lemon and red pepper flakes*

The lemon and red pepper flakes elevated this simple dish from so-so to chi-chi. From drab to dramatic. There was more flavor in one bite of this than in any eggs benedict or egg scramble breakfast order I've ever had. Also key to its success was the bread. The crust was perfectly crusty--not hard--enough to stand up to the creamy avocado.

Aquagrill Periwinkles

Carter, Mom and I headed to Aquagrill to kick of my mom's visit to the Big Apple on Monday. We--SAT AT THE BAR--ordered tons of oysters I couldn't name to you right now, tuna tartare and tried for the first time periwinkles. If you haven't had them before, they are teeny tiny little conch shells that house little tiny curly cue buggers. Kind of like escargot except much MUCH harder to get out. My mom called half of the periwinkles in our bowl 'vacants'--left the building without paying rent. Duds.

I had the most patience of the 3 of us in digging out the little guys and found them to be OK. Snails much more satisfying. Too much work for too little-about as filling as a blueberry. What did help their case was a side of aioli which added richness and flavor.

First time for everything.

Q-Tip: Order Sparkling Water with Wine

My mom and I ordered a bottle of sparkling water with our Spanish wine at Bar Jamon the other night and found that it was a nice way to stay hydrated between glasses. In my opinion, sparkling water is the more sophisticated, fancier choice of H20--when I drink it I feel like I'm indulging myself in a cocktail whereas gulping tap water that's been sloshed in my glass from behind the bar only serves to remind me of an impending hangover.

Never Blu

Tonite I went to my favorite restaurant in Durham. It is called Blu Seafood and Bar. It may not be the best restaurant, but it is definitely my fav.

I have a rule where I only order food at restaurants that I cannot make better than they can, which is why I love eating seafood. A restaurant's ability to procure and serve an abundance of fresh seafood is far greater than the home cook. Such is true for all cuisine, but especially for the fruits of the sea. One of my favorite ocean delights are oysters.

And on Tuesday nights at Blu they have half priced oysters. They always have a variety of gulf coast and cool waters. Tonite I had half a dozen Apalachicola and half a dozen Blue Points. There is a reason that cold water oysters cost twice the price of gulf coast. The briny flavor far outweighs the half fresh water taste of the gulf coast. I love oysters in general, but cool water is the way to go. Tonite both selections were delicious, but as always, I preferred the blue points.

Another great thing about Blu is the fact that they have 5$ appetizers from 5 to 7, if you eat at the bar. After my oysters I had the beef carpaccio. It was covered in arugula, Parmesan and capers. Out of this world. My roomate had the mussels, which come in a spicy chile and lime broth, amazing when sopped up with their buttery bread. He also had the oysters Rockefeller. They were fantastic, but the cheese, bacon and pesto completely muted the flavor the oysters. He loved them, as did I, but if I am going to eat oysters I want to taste oysters, which is why I only eat them raw.

As is always the case, Blu was a great meal. It is perfect for cocktails and appetizers after work, or for a real meal. Along with their every day menu, there is a fresh catch of the day and a whole fish of the day, so you can never get tired of the selection.

With my meal tonite I had a few cucumber martinis. Blu is where I discovered this delicacy, which I have spoken about before. I have had many recreations, and even attempted them in my own home, but cucumber martinis made by Megan at Blu are by far my favorite drink.

-Jonathan

The Smoker

Inspired by Andi's trip to one of my favorite lunch spots, I went on a 'work lunch' to Sandwhich. It has been months since I've visited Sandwhich, partly because I am much busier at my new job and partly because I moved from Chapel Hill to Durham, but it, along with Neal's Deli in Carrboro are the best places to get a sandwich in Orange County.

I had The Smoker
-House-smoked, slow-roasted Niman Ranch beef
-Harissa, a North African hot sauce
-And mustard slaw
-All on sourdough.

It was like a Reuben with a twang of heat and smoke. I loved it, as I do anything with slaw on it.

-Jonathan

Q-Tip: Eat at the Bar

I find that eating at the bar for lunch or dinner is the way to go. You're in the middle of the hustle and bustle. No getting stuck in the dead corner behind the busboy station. Prime real estate for people watching. Great if you're dining solo and want to strike up conversation with the buddy sitting next to you. Any question you have about the menu or wine list you can direct to the bartender and get a quick immediate answer. If you're on a date you don't have to worry whether he/she notices the food stuck in your teeth or the fact you keep spilling soup down your shirt (hand-eye coordination on first dates is always tricky). And when you're ready for the check all the bartender has to do is turn around--the register's right there!

Q-Tip

I often have random thoughts that pop into my head at any given moment and since I have this space to share those little ah-ha's I'm going to do just that. To avoid total stream of consciousness they will be packaged in the form of "Q-Tips"....clever tricks or tips I learn from dining out I think are worth passing along. blips. clips. quips.

(I like the sound of Q-tip....very staccato. When you say it out loud you can't help but perk up--which I guess is the intended effect of my entries on you the reader!)