Double Crown

Double Crown has an interesting theme. It explores the culinary dualities of Indian and Southeast Asia after the the British Empire’s influence. What could that possibly mean you ask? Well it means Bowery’s got a hip new spot (relatively new) that features Bangers and Mash, Butternut Squash Curry and Braised Pork Belly with Ginger-Lychee dressing. Confused? Dont be - Brad Farmerie (thats right the one currently on The Next Iron Chef) executes it well.

We started the meal with the spicy pork stuffed lychees. These were delicious  - I highly recommend ordering them even if you’re going in just to have a beer or two. The sit in a light coconut sauce and hit all the major tastebud flavors: salty, sweet, spicy, and a light sour. Keep in mind, they only come 3 in a plate so if you’re in a group order at least 2 or 3 plates. They will FLY!

Then we got the entrees: Twice Cooked Chicken, Bangers and Mash with WOW WOW sauce, and the Butternut Squash Curry. The Twice Cooked Chicken was so incredibly moist - I mean incredibly. I didn’t have to use a knife at all for my entire meal. Granted, the broth was a bit watery but the chicken itself was flavorful and in the end I guess thats what counts. The Bangers and Mash was very vinegary due to the wow wow sauce, which I happen to like but some people might not. The bangers were also a bit dry (emphasis on ‘bit’). The Butternut Squash Curry was a great vegetarian entree, meaty consistency, flavorful, and filling. All in all - the entrees were solid - especially the chicken. In terms of

Twice Cooked Chicken

side dishes we ordered the brussel sprouts and the pickled cucumbers. Both were great choices. The brussel sprouts were a little more charred than I usually like them but the flavor - OH the flavor - was excellant. Spicy and slightly sweet with that delicious mini-cabbage taste I’ve grown to love over the years. The pickled cucumbers with yogurt sauce were an excellant contrast considering most dishes had an element of heat.

Now its time to discuss the desserts. We chose 2: the panna cotta with goat milk ice cream and the hot fudge brownie sundae with shitaki ice cream. The panna cotta was delightful but I had a problem with the hot fudge sundae..mostly because it WASN’T HOT! DO YOU HEAR ME DOUBLE CROWN? I’m sorry, a cold brownie and cold chocolate sauce do not a hot fudge sundae make. Its ice cream with chocolate sauce at that point..which is ok…just don’t call it a hot fudge sundae. So when you visit Double Crown make sure you DON’T order the sundae.

In summation the dinner was a delight. The flavors weren’t quite Indian, or Southeast Asian, or British - which is exactly why I enjoyed it. If you are in the area make sure you go AND don’t forget the awesome gin joint next door. You have to go through a ‘hidden’ door in the back of the restaurant (pretty koooooool) and then you can enjoy the latest cocktail to enthrall NYC: gin and jam. Housemade jams, served in a little teaspoon alongside gin and lemon over crushed ice.

316 Bowery
New York, NY 10012
(212) 254-0350

http://www.doublecrown-nyc.com/

DBGB’s Menu! Yes…

I can’t wait, I can’t wait, I can’t wait…

I needed something to look forward to this June and Daniel Bouluds DBGB is going to have to be it. I don’t know why - but I’m pretty hyped about this menu. A total change from his typical fare! Evoking the Bowery’s kitchen supply era he’s going totally industrial with copper pots and stained ash shelves, etc

From what I hear, he’s even getting a full service ice cream cart  that will walk up and down the will banquettes filled with homemade sundae goodies (just perfect for my summer diet!). Its set to open THIS WEEK so I will keep all you Daniel Boulud foodies posted.

The Menu:
To Start:
Cold:
Butter Lettuce & Chive - $7
Iceburg & Blue - $9
Cucumber Soup - $8
Chop Chop Salad - $8
With Lobster - $16

Hot:
Asparagus & Fried Egg - $13
Jim’s Matzoh Ball Soup - $8
Tomato Bisque - $9
Oysters Parisienne - $15
Grilled Octopus - $12
Red Curry Mussels - $10/$17
Spicy Crab Cake - $15
Escargot - $14
Duo Of Mackerel

Plateau Fruits de Mer to Share:
Petite - $30
Grand - $60
Royale - $90

Oysters - $3 each

Charcuterie de Gilles Verot:
Rilletes de jambon provencal - $7
Jambon de Paris - $9
Saucisson Sec de Lyon - $8
Pate Campangnard -$7

To Continue
Links, Bangers, Saucisses, Weiners:

Sausages (descriptions are from press materials)
Toulouse - $12
Boudin Basque - $14
Beaujolais - $13
Parisienne - $15
Chipolata - $13
Viennoise - $13
Munichoise - $12
Anglaise - $13
Tunisienne $13
Espanole - $13
Vermont – $15
Polonaise - $11
Tuscane - $12
DB Dog - $18

Burgers
The Yankee - $11
5 oz. beef with lettuce, tomato, onion, on sesame bun with New York pickle
The Piggie - $16
5 oz. beef patty topped with Daisy May’s pulled pork, jalapeno mayo, lettuce, on a cheddar-cornbread bun with mustard vinegar slaw
The Frenchie - $14
w/ crispy pork belly, caramelized onion, arugula, with cornichon and mustard
The Monster – any burger with double stacked - add $5
Menage a Trois – all three with the works - $45
Fries - $6

Tete au pied:
Fromage de tete - $10
Veal tongue sauce gribiche - $12
Roasted bone marrow - $11
Tablier de sapeur - $9
Pig trotters - $12
Ris de veau forestiere - $18

To Carry On
Mer
Saumon a l’oseille - $19
Paprika and sage crusted monkfish - $23
Skate Pistou - $20
Fish & Chips - $18

Terre
Steak Frites - $29
Lemon and Rosemary Roasted Chicken - $19
Roasted leg of lamb - $22
Duck & Cherries - $23
Handmade Strozzapretti Pizza - $16
Paleron Carbonnade - $18

Sides
French Fries
Buttered Mashed Potatoes
Carrots “Vichy”
$6

Crispy Artichokes
Ratatouille Provencale
Super-Green Spinach
$8

To Top it Off
Ice Cream Cart:
Small - $5
Medium - $8
Jumbo - $12

Toppings – 50 cents
Sauce - 50 centrs

Sugar Fix:
Baba au Rhum - $9
Coffee Almond Cake - $8
Tatre Au Fruit - $10
Gateau Russe - $9

Souffle Chaud - $9
Crepe Farcie - $9

Cheese
Choice of 3 – $9
Choice of 5 - $15

My Foodie Crush on Daniel Boulud

Daniel Boulud is quite possibly the classiest NYC celebrity chef ever. End of Story.  Now there is talk of a new Boulud restaurant and much like a 12 year old girl waiting for the Jonas Brothers show to come on - I am on the edge of my seat. There are few things we know. We know it will be located on the Bowery, we know it will have an intense beer menu, and we know he will focus on bistro/casual food.

My foodie crush with Daniel started when I was in high school. Around 1998/1999 I subscribed to all the culinary magazines I could afford -  Bon Appetit and Gourmet Magazine. Since I was still unemployed, I would save up my lunch money and spend it on both of these fine publications. Any chef/restaurant that was featured in the ‘Best Of’ section soon became my obsession. Daniel’s name was often brought up and was always followed with nothing but praise. His gem of a restaurant - appropriately named “Daniels” - was outrageously expensive compared to my high school budget of nada. I had to put my dreams of indulging in the luxury that was Daniels on the back-burner.

That is until 2002, my boyfriend (now husband) was turning 20 and I had saved $300 to take him to the classiest restaurant I could think of - I even bought myself a $125 Guess dress to wear to the occasion. This was already shaping up to be the most indulgent night of my life to date. I had never spent more than $75 on anything up until then. We arrived at 5:45 - the earliest time they had since we needed to catch the 10pm express bus back to Staten Island. The atmosphere was intense, lush reds and gold. I felt special automatically. Dave and I were terribly awkward ordering the food and trying to be as proper as we possibly could. The waitstaff was incredibly sweet considering how young and poor  we were - they treated us the same way they treated their other patrons - although I wouldn’t blame them if they snicked in the kitchen on these dining noobs. I don’t remember everything I ate. Only colors, scents, and flavors. Skate in brown butter, olive-rosemary bread, succulent sea scallops, and warm madelines straight from the oven. It was the best dinner I had the pleasure of savoring at age 19. After that night, I was hooked. I was hooked on his flare, his classiness, his flawless execution, and most importantly his ability to make my mouth water.

I returned to Daniels several times after that night, each time just as delicious as the first. Then I branched out to the other Daniel Boulud NYC restaurants: DB Bistro Moderne, Cafe Boulud, and Bar Boulud. Each restaurant having its own unique take on food and presentation - yet still managing to stay very ‘Boulud’ in execution. Now I hear he’s got a new restaurant opening this spring on Bowery: DBGB. I will be there opening week. Mark my words.I will eat and drink and be happy surrounded by all things Boulud.

Usually I steer clear of LES, finding very little - if any - charm in its neighborhood shenanigans. However for you Boulud I would walk from South Ferry to the door.

More to come on DBGB at a later date…