La Esquina and the Veal Tongue Taco of Death

First I want to start out by saying, I was so looking forward to trying the La Esquina veal tongue taco. Not only had all the reviews said it was really good, but in recent years I had discovered I liked tongue! I had eaten slices of it in sandwiches and found it to be delicious. Perhaps that’s why I felt so utterly betrayed by La Esquinas “lengua” taco (or Veal Tongue Taco of Death as it was soon to be called) after consuming it. Here’s exactly what happened:

Marianne and I met on Kenmare (which is like trendy food central lately) sometime in the afternoon and, since I wanted to also check out Village Tart, we decided to share the veal tongue taco and the cactus taco at La Esquina. The atmosphere was exactly what I expected: very trendy, hole-in-the-wall, taco standish in the front with a restaurant in the back. The tacos came quickly and we immediately dug into them.

Now it must be noted that at this point, the split seconds before consumption,  my gut instinct

was kicking in big time. Not only did the tacos not look appetizing but the restaurant had decided to serve the tongue in large chunks instead of slicing or dicing it.  Something in my brain piped up with a  “Maybe you shouldn’t eat this” but I soon dismissed it as being a “pansy” and took a bite. Initial taste wasn’t bad, but the tongue was chewy - chewy in a really weird way. Don’t believe me? Take a look at Marianne taking her first bite and just stare at that odd string of something hanging out of the taco. I wasn’t wowed by the flavor either. The chef had a very heavy hand when it came to the cumin which kinda ruined the rest of the flavors for me. The cactus taco also suffered the same fate: the salsa used was too overpowering and the lack of crunch in any part of the taco made it taste mushy (cactus gets very soft when you cook it, adding something like crispy garlic or onions would have taken this taco to another level).

So far it doesn’t sound that bad right? Wrong. The “ugh” came with the second bite. Marianne swallowed a huge chunk of tongue without chewying which she swore led to ‘the dead veal tongue tastebuds touching her tastebuds’ (for her exact reaction to the second bite check out the picture to your left). I had a similar experience but it didn’t weird me out as much. However, as we started walking to Village Tart to grab a cuppa job, I noticed something wasn’t sitting right with me. Oh No. The gurgling continued all throughout my greek yogurt and hibiscus tea munching at VTart (I had to try to calm it down with something!) and then it happened. I know this might sound like way TMI dear reader but I want to make sure you do not suffer the same fate: I had diarrhea from Friday afternoon to Sunday night.

Needless to say I cursed that damn taco from sunrise to sunset that weekend. Was it the veal tongue? Was it the cumin covered salsa? Was my stomach just in a bad mood that day? I have no idea but I send warning to all of you sensitive tummy foodies out there. EAT AT YOUR OWN RISK!!!!!

La Esquina

106 Kenmare St
New York, 10012
(646) 613-7100

ABC Kitchen

Last night, my boyfriend Joe Wickes and I were treated by our friend, event designer Mark Rose, to dinner at the brand new ABC Kitchen (Executive Chef, Dan Kluger), the new Jean-Georges hot spot committed to organic and local meat and produce. It was a total knockout!

We began with interesting and homespun cocktails like ginger margarita and basil daiquirires, while taking in the decor. White square tables with white, round-backed Grandma chairs — occasionally a long wooden farm table for large parties — and antiqued light bulbs suspended from the ceiling. Everything is warm and dim. The back wall of the large space offers a peek into ABC Carpet and Home (that’s where all the furnishings came from) and a great shot into the kitchen. Since a little of this rustic thing goes a long way, the homey feel of the design is balanced by the waitstaff — all in thrift-store plaid shirts and jeans — attending to customers in a formal and very attentive manner.

Appetizers started with an amazing Peekytoe crabtoast, which was basically a crabby bruschetta; hearty toast topped with chunks of crab and a smooth aioli. The ramp toast with goat cheese, a special, makes you think there just has to be more than ramp spread, cheese, and a dandelion on that bread…gold, perhaps? The chicken liver toast, cooked with pancetta, was so subtle and flavorful, that even a pate’ hater (my boyfriend) had to admire it. Pretzel dusted calamari was an irresistible crunchy version of a favorite.

We shared the pea soup, which immediately impressed with an unusually bright color. It was an electric green broth with whole peas, but mint and lime zest gave it an interesting heat. I admit this was one dish that didn’t blow me away; it was a very inventive and economical use of flavors, which is a theme to ABC’s entire menu.

For the entrées, simplicity was the name of the game. A Flying Pigs pork t-bone in an apple-meyer lemon sauce was complimented beautifully with sautéed swiss chard. A side of asparagus with jalapeno and sliced mushrooms was a salty delight. But stealing the show, decidedly, was a special entree, a cavatelli with spring vegetables. This demanded a call to the waiter to explain every detail. As expected, not many: small slices of asparagus, fava beans, cooked together in the pasta water. But the lemon and dill infused in the dish brought it all home. This was the winner, and I wish I could recommend it, but it’s not a part of the regular menu…not yet, that is. Indeed, Jean George said the menu will change frequently.

The desert selection reminded me of the cocktail menu with its country-kitchen tone. A brown butter, chocolate ganache and hazelnut tart took my breath away. But we couldn’t help asking for a favor: we just wanted one scoop of the salted caramel-peanut ice cream from the sundae dish, and you can only imagine…

The surprise of the night was when we were finishing out cookie plate, and a diminutive man in a white chef’s coat appeared right outside the kitchen talking to a staff member. It was, of course, Jean-Georges himself, who gamely stopped at our table so we could babble about how wonderful everything was. He took it in good humor, but didn’t want to steal the glory from our neighboring diner, the woman who designed the handmade bowls and plates. Very gracious, and what a thrill.

Reservations are becoming impossible, so run! This is a lovely date spot, too.

Staten Island Mecca

On Forest Avenue, right next to a gas station, there is an unassuming little halal store called the Mecca Market. I walked in with my family looking for a good rack of lamb for Easter, I thought the “Happy Easter! We have your Easter lamb!” poster on the door was a good sign. The sour and salty smells of cheeses, yogurts and an assortment of other dairy products I couldn’t distinguish (damn, I wish I could read Arabic) met me right at the door. I like a store that isn’t afraid to assault my sense as soon as I walk in.
We walked past the 3000 types of phyllo dough and feta cheeses to get to the butcher. He was busy helping a young lady who was getting a whole chicken, some kafta kebab and some makanek. While we waited for our turn, I perused the isles to see all the different spices, nuts, dried fruits and so much tahini! Finally it’s our turn and I noticed the butcher was sporting a black eye at about 50 years old – I like these guys! Through lots of hand gestures we get our point across a small language barrier that we would like a rack of lamb (or “lamb chops together”). It turned out the ol’ butcher didn’t have any lamb chops already cut and prepared. We were bummed out until he pointed to his meat locker and waved us around the counter. Oooooh man, we are so going into the meat locker!! It’s a small, yet fully stocked little room with about four lamb and a few cow carcasses hanging about. He pointed at the lambs, we pointed at one we wanted and he measured with both his hands at how big the lamb racks would be.

He gave us the whole damn torso!!! I mean, I have, in my freezer right now, almost and entire lamb torso. The sage butcher didn’t tire of me as I asked him five or six times to cut the ribs this was and that way. The array of colorful and sparkling hookahs behind the register caught my eye (as all sparkling things do). They also have hookah coals and all sorts of flavored tobacco. Omar, one of the co-owners, assured us it is “really good meat” while he was ringing us up and with a very warm “salaam” farewell he wished us a good Easter. I’m so going back and asking Omar and tough-guy butcher for some good makanek recipes.

MECCA MART HALAL FOOD
(718) 981-8200
2111 Forest Ave, Staten Island, NY 10303

Wanna do some pickle backs?

How does that sound to you? Sounds delightful to me! But sitting at a table at Whiskey Town with my brother, his wife, her sister and my cousin, all the reactions I got were total gross-out. Once I explained what the pickle back was and how great it is, the reactions staid the same. All but Jenny (sis-in-law’s-sis), she got it, she understood how awesome the whiskey-pickle juice one-two punch can be.

See, whiskey shots are fine and dandy, and usually the shot of choice in most crowds (unless you’re down on the Jersey Shore, then it’s the Jäger-bomb), but what isn’t find and dandy is the lingering whiskey burn in the back of your throat. Bleh. Hence, the pickle juice chaser. It washes down any remnants of Jameson in pickley goodness. Plus, I used to drink it out of the bottle as a kid anyways, so this duo shot really brings it back.

 

Now the pickle back is spreading! Get wasted on pickle juice at the below institutions:

Whiskey Town
29 East 3rd Street
Manhattan
(212) 505-7344

Bushwick Country Club
618 Grand Street
Brooklyn
(718) 388-2114
(The pickle back originator, yet it’s popular opinion WT offers a pickle juice of superior qual-i-tay)

Nancy Whiskey Pub
1 Lispenard St
Manhattan
(212) 226-9943

The Breslin (off the menu)
16 W 29th St
Manhattan
(212) 685-9600

I’m Not a Vegan but

 …there are so many delicious vegan products nowadays!!  Case in point: Stōgo Gourmet Ice Cream in the West Village, an organic vegan ice cream—that’s right, a no cream “ice cream”—that rivals any variety of Häagen Dazs!  (Those lucky NYU undergrads get all the good stuff.) 

 

Now, I repeat my previous statement, I by no means consider myself a vegan.  However, there are definite health (and taste!) benefits to substituting some common cuisine for vegan products.  Stōgo is a perfect example.  Just take a look at the difference in calories, fat, sugars, and cholesterol!  

 

 Whether or not you’re a practicing vegan, I definitely recommend checking out this health conscious and satisfying alternative to the mainstream calorie-laden variety.  And while you’re there deciding which of the 31 flavors to try, take a peek at their homemade truffles.  Delish!!

 

Stōgo Gourmet Ice Cream

159 2nd Avenue

New York, NY 10003

212 677 2301

http://stogonyc.com

Pichet Ong’s New ‘Spot’

 If you werent looking for Pichet Ong’s latest venture ‘Spot‘, you might not find it. Nestled in what looks like a basement at first glance is a dessert bar whose products are a mix between Asian street food and American Comfort. Upon entering the cafe, I immediately fell in love with the faux grass on the floor. Ong tries to replicate a barn with his grass floor, raw wood furniture, and stone accents. Its really cute and kinda comfy too.

Onto the desserts, the wide array of sweets at this joint made deciding difficult: cupcakes, cookies, puddings, ice cream, bubble tea, coffee floats, and even dessert tapas. I decided to go with the cupcakes and a Thai milk coffee since I was in a semi-hurry and wanted a treat I could eat on the train.

Here’s the taste rundown:

Mocha Maldon Salt Caramel cupcake has mocha buttercream, salt caramel middle, and a moist chocolate cake base. This cupcake was a delicious salty/sweet mix with a hint of slightly bitter mocha. The frosting itself isnt really super out-of-the-ordinary BUT it did have edible glitter ontop of it: HUGE PLUS. Verdict: enjoyed this one quite a bit!

Chocolate Green Tea Fruit Jam cupcake has an apricot jam, soft green tea icing, and again a moist chocolate cake base. This frosting was much different in consistancy than the Mocha cupcake. It was softer, smoother, and much more interesting plus it had the same edible glitter ontop. The fruit jam paired wonderfully with the hints of green tea and chocolate. Verdict: He’s got himself a winner here! Possibly Ongs best cupcake.

Vanilla Caramel Vietnamese Coffee cupcake has a coffee-ish type buttercream frosting with a salty caramel liquid middle and a moist vanilla cake base. This is a great cupcake for those of you who like vanilla since the actual cake is so delicious. My only problem is that is tasted very much like the Mocha Maldon Salt cupcake. I think they are the same cupcake with different cake bases - which is fine with me, just change their names. I was expecting a real punch of Vietnamese coffee in this one and was sorely disappointed. Verdict: Very good, but probably wont be back for this one.

My only real issue was with the container holding the Thai Milk Coffee. Out of the few sips I was able to get while walking to the train station, the coffee was very good.  But by the time I got off of the train and to my final destination half the cup had leaked out and all over my bag! Ugh!! I couldnt even pinpoint where the coffee leak was coming from! I threw out the rest out of  anger. If you are getting coffee at Spot - get it to stay. Or if you dont mind getting coffee all over yourself and your clothes  then by all means get it to go.

Breakfast at Benjamins Steakhouse

I walked into this place one day for breakfast at approx. 11:30am. Everything felt rushed. Their breakfast buffet had apparently just closed for the day and the waiters were bussling to fix the floor. It was rather empty - about 3 tables full including myself. The service in the beginning ws abrupt but it didnt surprise me. Everyone dismisses you when you arrive in a hoodie with sunglasses and wet jeans (it was raining, gimme a break). I wasnt getting a great vibe so I sat there and sipped my Lady Earl Grey and awaited what I thought was going to be a horrendous breakfast.

Then the food came out and it was delicious. The eggs were poached to perfection and the potatoes were soft on the inside, crispy on the outside, and seasoned well - nothing soggy/overly hard/ or tasteless. That aside, the homemade roast beef hash was the main focus of the dish and it was delightful. It had full chunks of freshly made/diced beef and potatoes. Straightforward and gosh darn amazing. The only mystery on the plate was the sorta citrusy hollandise that was served in a cup and put to the side. The menu didnt mention the inclusion of this item and frankly it was necessary…but it was still yummy and light.  Also, I didnt receive toast. Did the chef decide to give me hollandise instead of toast with my breakfast? Why add on the extra calories of the hollandise but not include toaste. Poached eggs without toast? It wasnt a big deal…just puzzling.

Review conclusion: the roast beef hash is so delicious I plan on eating it again and again even with the lack of toast and hurried service.

A Tale of Two Cupcakes

For starters I have to admit, I hardly ever go out for cupcakes anymore. Why? Mostly because I have been so utterly disappointed with the dry/tasteless/sugary loads of crap most people consider good. I’ve had many of the NYC standards: Magnolia’s (the frosting is crap), Cupcake Cafe (the cake is dry), Crumbs (they are too big and are overloaded with too many ‘toppings’), Buttercup Bake Shop (too sweet and always slightly stale).  After awhile, I just stopped attempting to enjoy cupcakes made by other people…until last week.

Don’t ask me why but whilst Christmas shopping I had the urge to take another stab at cupcakes so I decided to hit up 2 spots: Butter Laneand Tribeca Treats. Why these places? They were close to my shopping destinations. Here’s my review on both establishments:

Butter Lane- I walked into their temporary Soho outpost and was immediately hopeful. The atmosphere was simple yet homey. Also the cupcakes didnt look covered in goop/sprinkles but still had interesting flavors like pumpkin and blueberry. I purchased a pumpkin frosting/chocolate cake  to go and began consuming as I walked out the door. I was pleasantly surprised. I mean, they werent mind blowing but they weren’t awful. The frosting was soft but was still substantial and the cake was moist. The drawback, I didnt taste pumpkin AT ALL. I dont know where the pumpkin was or how they tried to infuse the festive flavor into the frosting but it didnt work. Boo. It wasn’t a total loss but was certainly not a win. Onto the next cupcake…

Tribeca Treats- I had avoided this place for years because my sister had insisted that it was a horrible with gross

treats/bad service and I took her word for it. The atmosphere was typically bakery-esk: a few tables, chocolate pictures on the walls, window cases filled with chocolates and baked goods, etc. Maybe it was because I went about 40 minutes before closing, but they did not have too many cupcakes to chose from which started to worry me. I decided to go with the S’more cupcake because it had everything I would want: chocolate cake with marshmallow icing and topped with graham cracker crumbs. Once again, I started consuming as soon as I stepped out the door. After the 2nd bite I knew I had found it: the cupcake of my dreams. The frosting was soft, billowy, and sweet without being cloying. The cake was moist, delicous, and fresh. The graham cracker crumbs ontop of the frosting werent stale or hard, they were soft and buttery. Better yet? Everything tasted as advertised!!  It actually TASTED like a s’mores instead of just sugary glop. I immediately called my sister while she was at work to yell at her for giving me such bad advice.

In summation: if you’re in the Financial District or Tribeca and are looking for a sweet snack - stop on into Tribeca Treats and get yourself something…no matter what your sister may tell you.

Alices Tea Cup

I know I’ve blogged about Alice’s Tea Cup before but I have to do it again. That’s how much I love coming here.

Is it the food? Kinda. Is it the atmosphere? Maybe. To be honest, I’m not sure why I love it here so much. One things for certain: I love scones and the people here make pretty damn good ones. Although the scone lineup changes daily, they almost always have my personal favorite: pumpkin. Now I know you’ve probably had pumpkin scones before. Just about every bakery makes them when the leaves begin to fall. Why is this one so different? Because it is MORE than just a dry scone. It’s a bakery wonder. Circular instead of the traditional triangle, it has the consistancy of a moist pumpkin loaf with the added bonus of a thin sheet of caramel glaze ontop. When its warm, there is no better accompaniment to a cup of ginger tea.

Speaking of tea, lets talk about the kinds of tea they have here. Well, they 100’s. At least it seems that way. They’ve got all your typical tea types: black, green, red, white, herbal, tisane, organic, and decaf. Each category has about 20 different flavors with all the standards like ginger, chai, chamomile, french vervain, peppermint, vanilla bourbon, jasmine, rose, and genmaicha. Along with some other outstanding teas such as Hawaiian Paradise (apples, berries, apricot, orange peel, rosehips, and hibiscus), Mango Mate, and Herbal Detox (alfalfa, dandelion, nettle bush, and mint). They basically have a tea for every palate and they are all delicious.

So if you are in the neighborhood come on over to Alices for a pot of tea and a blt…unless it’s a national holiday and kids are off from school…then be prepared to wait in a sea of 5 year olf girls.

Fika Coffee: The Perfect Drug

FIKA [fee:ka] = Swedish verb that roughly translates into “take a coffee break”

I love a good cup of coffee and in a world filled with Starbucks and Dunkin Donuts this can be hard to find. Now before I come off as a pretentious douche let me explain something: I go to Starbucks and DD all the time. I’m not above it. In fact, I use to drink about 3 cups of StarB’s addictive gruel a day when I worked at Morgan Stanley due to the insane work schedule (mental note: never work for an Investment Bank again). But just because I drink their coffee out of necessity, doesn’t mean I love it.

I decided to make my way over to Fika after sampling some of their fine chocolates at this months NYC Chocolate Show. The chocolate was so delicious, the coffee HAD to be at least a notch above mediocre. I walked into the somewhat small cafe and ordered myself a mocha.I had planned on ordering a sandwich but the lack of a bathroom in this cafe made me change my mind. With one sip I was sold. It was smooth, creamy, and hot without being scalding. Finally! A cup of java that doesn’t initially burn my tongue. The coffee needed no addition sweetness and had the most lovely layer of ‘crema’ ontop of it. Divine. The only thing that might turn someone away (besides the lack of a bathroom) is the price. A mocha is about $4.25 - which I’m sadly ok with given NYC prices for..uhh…anything. Think it’s too much money? Think of it this way: a Starbucks grande mocha is the same price.

Location #1
41w 58th st.
between 5th & 6th avenue
New York, NY 10019
Tel: +1 212.832.0022

Location #2
407 Park Avenue south
between 28th & 29th st.
New York, NY 10016

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