So many things have happened, and so many things had stayed the same. I was crazed and stressed then switched off the work light I had been doing for 6 years.
My writing and eating and this experience of blogging was a passion. A labor of love. Even with one follower and friends reading it from time to time.
I had been working a day job, retail, management for Capezio, a Dance Store. A lovely dance store. But after years of working long hours, going above and beyond. Subjecting myself to the scrutiny of superiors with far less experience than a stock boy. Yet they would come to me for advice and guidance and I would happily offer what I could. To only be bypassed for advancement and recognition too many times.
After 6 years of achieving all I know I would, I left.
This Bar girl was relying on the Bar to cover my NYC rent and NYC life.
I went to do some marketing for Webster Hall...a lovely place, but a bigger mess that Capezio. I still offer free lance work. But when I present them with a Tony Award party for one of the Hottest new Musicals on Broadway, Priscilla Queen of the Desert. They couldn't do the party, or even give me a price quote.
I now am pursuing my Marketing business. I don;t pursue it often, and my self doubt has made me lazy and complacent.
This year I found more time on sophie the sofa and watching Stevie the TV. Working at the bar as often as I could and taking on the lifestyle of that industry. Getting home 2 or 4 in the morrning. Starting my day at 2. Sleeping til noon. Although I would still wake up at 7...that internal clock I can't seem to shake unless I'm totally hungover or still drunk at 7 AM.
My daily life was hours of bad TV. I can explain all episodes of How I met your Mother. Real Housewives of almost all the cities, The Kardasians and Top Chef's. Those people became my friends and social life for a good part of 2011. I love Marshall Erickson. I would probably date Barney. And I'm wondering what to get for Lily's baby. I get a little concerned that Padma may be losing too much weight and want to slap most of the real Housewives. Well actually all of the real housewives.
I was on a slippery slope.
Other than work at the bar and shopping for food. I did very little.
My restaurant reviews were becoming non-exisitent. Mostly for lack of cash. So, my cooking skills became more challenged.
Living in Sunnyside Queens life is home. It's families. Now families live in Manhattan. I know its true because I had seen them.
Its a bit quieter here in Sunnyside. The buildings aren't as tall. And yes. It is sunny.
I cook here. I have a real kitchen and not just a 2x2 counter.
So all this cooking has made me fatter. Hard to believe since I ate pretty rich foods when I would go out all the time.
I have mastered a few dishes and never have unhappy visitors.
After this entry was started I left in the middle.
Joining it now. my life changed many more times.
Webster Hall is closing. Another life time establishment. Icon of the city. Bad management and high rents. I didn't stay but a month or so. There was no direction and I could see why they weren't doing well. I left and bartended full time and then eventually was offered a great job as GM at Grishko. I was back in dance. That was for about 2 yrs...then the Judy curse struck and as the GM's before me...I was the 3rd to get the boot because this woman thinks she is Queen. I left unemployed for a few months. Then became a Pookie Girl.
That was good for almost 3 yrs.
Now I get to sit all day in pretty little clothes. Work with pretty people in suits and polished nails.
Food is the only thing that has always stuck. So here I am again.
Tuesday, July 11, 2017
I have been told I talk alot. Or rather I talk ALL THE TIME !! I do, it's true. I talk about food I talk about my city about relationships and life.
The purpose of this Blog originally was to talk about all the amazing food I love. The places I started going to when I worked at the Back Fence with Jen.
Jen was the Tuesday night bartender and I was the Tuesday night waitress. Before work we would meet to get something to eat. The Back Fence, the World Famous Back Fence was located on Bleecker and Thompson. The heart of Greenwich Village. Not East not West...basically smack dab in the middle. 2 blocks south of Washington Square, which is my favorite square in the entire city. So much diversity. People watching was the best in 70's. The fashion the hair the colors. 70's were a time of inspiration. Discovery and wonder. The Square would always be filled with hippies, flower children, suits, artists, musicians and families.
I went there after acting class at Lee Strasburg. Spring saturday's in the park. I can't really remember what time of year it was but it was 1974. I left NY in 1975 for Southern California. A different life. I was to be an actress, entertainer. I know...I was in NYC the theater Capital of the world. Acting was like breathing. Feeling was first. The city was Art, drama, comedies, magic, and it scared the poop outta me.
Being the last kid of 3 during my parents divorce wasn't the kind of drama I wanted. I preferred Williams or Shakespeare or Miller. I liked musicals and the whole song and dance.
Live theatre was what drove me. A once in a lifetime situation. The you had to be there moments. An Actor can play a part and do a scene night after night over and over but no 2 performances are the same in live theatre. Why I moved to LA ? I didn't like to see pictures of me. My self confidence was not going to better by seeing video or film walking across the stage. Body issues..oh please. I was a chubby flabby girl. Not exactly fat, far from skinny. Average if average is layers of fat over my perfectly toned body. Yes we all have a skinny self inside us somewhere.
I opted for LA where it's always a lovely 70 degree's and not a cloud in the sky. Where everyone has a car and every single car is on the 405 during rush hour.
The 70's were a time of discovery for me. NYC would have been such a different world for this girl from Long Island. Sheltered and insecure. Bubbly and fun but scared and afraid. My group of friends were great but as the natural progression of life they all went away to college. HS was ending we were maturing...Gail went to Oberlin to be a lawyer or politcal giant, Beverly went to Oberlin to be an artist then went into dance. Sue was going to Purchase to be an artist, Scott went upstate majored in education but was going to be amazing as he was. Entertainment Scott. He's a big time producer but still Scott is the kid I would share a sandwich. Scott: ya wanna share an apple ? Scott: ya wanna share a meal ? He loves twofers. Now he pays for my lunch when we meet Dennis. Dennis...can't remember what school he went to but he became an accountant. An accountant for Henry Kissinger. Sally...my best friend and smartest person I knew. Was gonna be a meteroligist. She loved weather. She also was a physics major at Brooklyn Poly when she was one of 3 women accepted. Yup, smart girl stuff. She married and went to Binghampton. Married Sylvester Guiffrida who actually is a rocket scientist. She taught at the local junior college and sand in an all women's choir. She was my best friend and I miss her every day. Cancer took her about 3 years ago. But I talk to her ask her questions tell her about my life and my loves and my troubles and strife. She answers the same as she always did....so what's the problem ?
Me...i went to acting school. I act.
I recently was walking along in the 40's on the west side and passed The Actor's Studio. I posted a pic and said. I was supposed to go here...but left for LA and chose to have a family. It's what I did for love.
It really was. I wanted a family a place to belong. A place where I always knew what my job was. No gray area. I had a goal. A mission. Have babies, let them grow up and be good, feed them, cloth them, teach them things, educated them, show them love and how to love. kiss the boo boo's yell at them when they're acting badly but never make them feel like they are bad or stupid or not good enough. Watch them become good humans. My job was a good one. I didn't always do it well. At times I know I did everything wrong.
But no matter what I never would lose my job.
This brings us to now. I lost jobs, lost homes, lost keys and my heart. Then something happened.
It didn't matter. No crying in my beer. No desperate late night messages of loneliness. I met someone.
The nicest words to say and hear. I met someone special.
It was a slow and steady romance and reluctant but weirdly consistent.
I have a nice job. Easier life.
Now I'm moving in with a boy.
Scared - yes. So is he. Are we brave ? yes. Life is a series of brave events. Firsts. I will always continue to have firsts.
This brings us to now. I lost jobs, lost homes, lost keys and my heart. Then something happened.
It didn't matter. No crying in my beer. No desperate late night messages of loneliness. I met someone.
The nicest words to say and hear. I met someone special.
It was a slow and steady romance and reluctant but weirdly consistent.
I have a nice job. Easier life.
Now I'm moving in with a boy.
Scared - yes. So is he. Are we brave ? yes. Life is a series of brave events. Firsts. I will always continue to have firsts.
Monday, March 5, 2012
A Sunday with Corey
I have known Corey for 9 years. We met when he was working briefly at Capezio. As a dancer just graduating from NYU Tish he worked part time. Charming and sweet and 20 going on 45. I had an extra ticket to the Gay Pride Pier Party and someone suggested I ask Corey, young gay man. He said yes and that was our first date. We began an amazing relationship that is stronger than boyfriends, husbands, etc.
Corey had been on tour with Radio City Xmas show this past Holiday season and then upon returning to NYC decided to join the ranks of many performers...the service industry. Yes, Corey is a proud server at Planet Hollywood in Times Square. I hadn't seen Corey since last January. So here it is the first week of March and we met for a long awaited Brunch.
Queens is an amazing place to me. I've lived in Queens for 2 years now and when I make new discoveries I marvel. Why didn't I know about this ?
Astoria was the meeting place. 30th and 38th. Mexi Q. I live in Sunnyside. Left my place and thought what a beautiful day, I'll just walk over. A nice little walk across Northern Blvd, I would do this walk to my bank last summer and it would be about 20 min. 3 mi. round trip. Piece of cake. It was a little further and the Avenues seem to get further and wider as the walk got longer. But made it and yes, unlimited mimosa's !! Great brunch, we both had the Hangover cure. 2 over easy eggs on top of beans, beef, chicken salsa and some spicy magical mixture on top of tortilla chips. I didn't even have a hangover, yet it cured anything I might have had.
After about maybe 5 or 6 refills and a yummy meal we traveled down 30th to have another cocktail. It was about 2 and peak brunch time so bar stool space was limited. We found a new place on 30th and 36th, Via Trenta. A nice little Italian place with 6 bar stools at the small intimate bar with a line of perfect mason jars filled with Basil, lemons, bourbon marinated cherries and jalepeno peppers. Greeted nicely by Andrew. As we found out later, a Canadian with a great taste for music. I started with a basil jalepeno milagro tequila cocktail. Yup, Andrew is a mixologist but in a good way and not douchey.
John the owner started chatting us up about cocktails and then the bartender's challenge was offered and accepted.
5 or 6 specialty cocktails later and a complimentary pizza (John's lovely papa brought it over after saying we have been there for 4 hours of drinking, we should eat) we said our goodbyes and went across the street for dinner. Jen met us. My former room mate as of Monday morning and the other girl from the original 2 girls from a bar.
We had started out at noon and it was nightfall.
Sugar Freek was our next stop. A New Orleans style place designed like my grandma's kitchen. Mismatched chairs and a lot of floral prints and gingham.
I had the Jambalya. Jen had the chicken and probably the best collard greens I've ever had.Corey did a po boy. We ended with coffee and chocolate bread pudding. The milk came in a tiny pig that vomits milk. $3...Jen bought it. Cause its a pig that vomits milk.
We left and went for another cocktail at Olivira. Great Greek place on the next street. We're still on 30th Ave. Andrea the bartender was a sassy gal from Philly and fell in love with Corey. She seemed to like us all but I understand. Many have fallen in love with Corey right in front of me. I don't mind.
We ordered oysters...it was happy hour $1 an oyster. we ended up having 18...spanakopita and chocolate peanut butter banana cake and yes, many more cocktails.
Jen went home, the movers were coming at 9 AM but Corey and I had another.
I should remember the last bar but I can't. It was cute and busy. We shared a table with Chris and Vivian. We bought them a round of Abita beer and Marisela our waitress seemed a little scared of us. But she said she liked us. We tipped her heavily.
We stayed for 2 and decided 14 ours of drinking and eating was perhaps enough to call it a night.
But it wasn't just a night...it was AHHHHmazing.
Good food. Good friends. Good times.
Corey had been on tour with Radio City Xmas show this past Holiday season and then upon returning to NYC decided to join the ranks of many performers...the service industry. Yes, Corey is a proud server at Planet Hollywood in Times Square. I hadn't seen Corey since last January. So here it is the first week of March and we met for a long awaited Brunch.
Queens is an amazing place to me. I've lived in Queens for 2 years now and when I make new discoveries I marvel. Why didn't I know about this ?
Astoria was the meeting place. 30th and 38th. Mexi Q. I live in Sunnyside. Left my place and thought what a beautiful day, I'll just walk over. A nice little walk across Northern Blvd, I would do this walk to my bank last summer and it would be about 20 min. 3 mi. round trip. Piece of cake. It was a little further and the Avenues seem to get further and wider as the walk got longer. But made it and yes, unlimited mimosa's !! Great brunch, we both had the Hangover cure. 2 over easy eggs on top of beans, beef, chicken salsa and some spicy magical mixture on top of tortilla chips. I didn't even have a hangover, yet it cured anything I might have had.
After about maybe 5 or 6 refills and a yummy meal we traveled down 30th to have another cocktail. It was about 2 and peak brunch time so bar stool space was limited. We found a new place on 30th and 36th, Via Trenta. A nice little Italian place with 6 bar stools at the small intimate bar with a line of perfect mason jars filled with Basil, lemons, bourbon marinated cherries and jalepeno peppers. Greeted nicely by Andrew. As we found out later, a Canadian with a great taste for music. I started with a basil jalepeno milagro tequila cocktail. Yup, Andrew is a mixologist but in a good way and not douchey.
John the owner started chatting us up about cocktails and then the bartender's challenge was offered and accepted.
5 or 6 specialty cocktails later and a complimentary pizza (John's lovely papa brought it over after saying we have been there for 4 hours of drinking, we should eat) we said our goodbyes and went across the street for dinner. Jen met us. My former room mate as of Monday morning and the other girl from the original 2 girls from a bar.
We had started out at noon and it was nightfall.
Sugar Freek was our next stop. A New Orleans style place designed like my grandma's kitchen. Mismatched chairs and a lot of floral prints and gingham.
I had the Jambalya. Jen had the chicken and probably the best collard greens I've ever had.Corey did a po boy. We ended with coffee and chocolate bread pudding. The milk came in a tiny pig that vomits milk. $3...Jen bought it. Cause its a pig that vomits milk.
We left and went for another cocktail at Olivira. Great Greek place on the next street. We're still on 30th Ave. Andrea the bartender was a sassy gal from Philly and fell in love with Corey. She seemed to like us all but I understand. Many have fallen in love with Corey right in front of me. I don't mind.
We ordered oysters...it was happy hour $1 an oyster. we ended up having 18...spanakopita and chocolate peanut butter banana cake and yes, many more cocktails.
Jen went home, the movers were coming at 9 AM but Corey and I had another.
I should remember the last bar but I can't. It was cute and busy. We shared a table with Chris and Vivian. We bought them a round of Abita beer and Marisela our waitress seemed a little scared of us. But she said she liked us. We tipped her heavily.
We stayed for 2 and decided 14 ours of drinking and eating was perhaps enough to call it a night.
But it wasn't just a night...it was AHHHHmazing.
Good food. Good friends. Good times.
Thursday, September 22, 2011
Food Stories You Love to Hear
by Faith Rein on Wednesday, May 18, 2011 at 2:18pm
La Sihlouette
362 West 53rd Street, New York, NY 10019
Phone 212. 581.2400 Fax 212. 581.2405
Email info@la-silhouettenyc.com
I had been searching for an amazing location for the Priscilla Queen on the Desert Tony Award Party. I know...what a fun job. (Thank you Scott).
This came at the best time. I hit the ground running. My favorite things...food, party and Broadway !!
I started calling on my friends of places that I thought might work. The area staying in midtown and as far as Chelsea.
Listen when you are selling a product like a hit Broadway show people love you !!! Sales was never what I thought I would get into, but I can sell ...as they say ice to an eskimo. What I think I can sell is myself and my passion for the product. Response was great. Exciting.
Then proposals started coming in...some high some low. Some just sadly could not do it. It's a viewing, finding a place for food and drink and a TV for 100 ??? In NY ?? who thought it would be so hard.
My ideas were getting the better of me and I thought.
Everyone loves Broadway and Priscilla is such a fun show. Why not call on some of my dream list places.
So I call Daniels...upper east side, Tasting menu only and a place I would have to win the lottery to eat at.
La Bernadin...I would have to sell a kidney.
La Cirque...a bit dated, so maybe they will cut us a fabulous deal.
Daniels were great, they wanted us. But CBS was doing a Pre-show dinner there and they wanted to be sure Chef would have enough time for us.
La Cirque...amazing menu, very helpful and excited. RIDICULOUS rate. I think it was more than my first car times 80.
La Bernadin sent their regrets that we weren't able to work with them this time but suggested we call Sally, the owner of La Sihlouette.
I did, Sally said please come by and see the set up, she wasn't sure it would work.
Time was ticking...we needed a place soon.
Emails and phone calls and negotiations...on an on. I was at the point I just wanted prices and would work with that. I know enough about the NY restaurants and I can see from websites to get enough of what I need.
But I went to La Sihlouette last Friday. I was meeting with my friend Jessica for us to discuss her dance show that I'm working on.
Entering LS was lovely...bright, pretty with a small bar to the left with an amazing bouquet of fresh cut Rhododendrums. We were greeted by a very friendly hostess. Lovely and welcoming.
While waiting for Sally the bartender offered us a drink, we said no thank you. He suggested water. We said yes. Shortly after he poured us champagne as well. What a sweet and smart boy.
Sally was lovely and took us on a tour. The layout is beautiful but a grouping of small rooms. It would not work for our event.
Everyone was gracious and as we were leaving I thank them all and said we were going to have some dinner. Sally said, then please stay and have dinner here. You must at least taste our food to be able to tell all your friends.
Seated by Sam in the downstairs dining room. we were never left unattended.
The service was amazing yet not intrusive.
AND THE FOOD....Sam described some of his favorites. Something I always ask. I say Sam, if you were to sit down to have dinner here tonight what would you order.
Or Sam, if your mother was here what would you want to surprise her with.
I gave Sam a choice to surprise me with either the Steak or the Chicken. Sam's favorite was the Steak. (you have to read the menu...it's too amazing for me to describe here).
But I mention...that in my opinion the sign of a great French Restaurant is their Chicken. Seems so simple, but when you have had some of the best Chicken and preparation in this city and some of the worse (like in my kitchen) then you understand the talent it takes to prepare a perfect chicken.
I get the Chicken...this was followed by Scallops...that melted in your mouth.
I could only eat half of the chicken. Of course they wanted to surprise us with desert...Jessica got a Pistachio Creme Brulee. and me...ah, they made an individual chocolate souffle.
Yes I will go here again and again.
Sally took care of everything for us as her guest...which was the bonus of an amazing dinning experience.
I would have paid double for this meal.
All she asked...I TELL ALL MY FRIENDS !!! So you MUST go, I'll go with you !!
La Sihlouette
362 West 53rd Street, New York, NY 10019
Phone 212. 581.2400 Fax 212. 581.2405
Email info@la-silhouettenyc.com
I had been searching for an amazing location for the Priscilla Queen on the Desert Tony Award Party. I know...what a fun job. (Thank you Scott).
This came at the best time. I hit the ground running. My favorite things...food, party and Broadway !!
I started calling on my friends of places that I thought might work. The area staying in midtown and as far as Chelsea.
Listen when you are selling a product like a hit Broadway show people love you !!! Sales was never what I thought I would get into, but I can sell ...as they say ice to an eskimo. What I think I can sell is myself and my passion for the product. Response was great. Exciting.
Then proposals started coming in...some high some low. Some just sadly could not do it. It's a viewing, finding a place for food and drink and a TV for 100 ??? In NY ?? who thought it would be so hard.
My ideas were getting the better of me and I thought.
Everyone loves Broadway and Priscilla is such a fun show. Why not call on some of my dream list places.
So I call Daniels...upper east side, Tasting menu only and a place I would have to win the lottery to eat at.
La Bernadin...I would have to sell a kidney.
La Cirque...a bit dated, so maybe they will cut us a fabulous deal.
Daniels were great, they wanted us. But CBS was doing a Pre-show dinner there and they wanted to be sure Chef would have enough time for us.
La Cirque...amazing menu, very helpful and excited. RIDICULOUS rate. I think it was more than my first car times 80.
La Bernadin sent their regrets that we weren't able to work with them this time but suggested we call Sally, the owner of La Sihlouette.
I did, Sally said please come by and see the set up, she wasn't sure it would work.
Time was ticking...we needed a place soon.
Emails and phone calls and negotiations...on an on. I was at the point I just wanted prices and would work with that. I know enough about the NY restaurants and I can see from websites to get enough of what I need.
But I went to La Sihlouette last Friday. I was meeting with my friend Jessica for us to discuss her dance show that I'm working on.
Entering LS was lovely...bright, pretty with a small bar to the left with an amazing bouquet of fresh cut Rhododendrums. We were greeted by a very friendly hostess. Lovely and welcoming.
While waiting for Sally the bartender offered us a drink, we said no thank you. He suggested water. We said yes. Shortly after he poured us champagne as well. What a sweet and smart boy.
Sally was lovely and took us on a tour. The layout is beautiful but a grouping of small rooms. It would not work for our event.
Everyone was gracious and as we were leaving I thank them all and said we were going to have some dinner. Sally said, then please stay and have dinner here. You must at least taste our food to be able to tell all your friends.
Seated by Sam in the downstairs dining room. we were never left unattended.
The service was amazing yet not intrusive.
AND THE FOOD....Sam described some of his favorites. Something I always ask. I say Sam, if you were to sit down to have dinner here tonight what would you order.
Or Sam, if your mother was here what would you want to surprise her with.
I gave Sam a choice to surprise me with either the Steak or the Chicken. Sam's favorite was the Steak. (you have to read the menu...it's too amazing for me to describe here).
But I mention...that in my opinion the sign of a great French Restaurant is their Chicken. Seems so simple, but when you have had some of the best Chicken and preparation in this city and some of the worse (like in my kitchen) then you understand the talent it takes to prepare a perfect chicken.
I get the Chicken...this was followed by Scallops...that melted in your mouth.
I could only eat half of the chicken. Of course they wanted to surprise us with desert...Jessica got a Pistachio Creme Brulee. and me...ah, they made an individual chocolate souffle.
Yes I will go here again and again.
Sally took care of everything for us as her guest...which was the bonus of an amazing dinning experience.
I would have paid double for this meal.
All she asked...I TELL ALL MY FRIENDS !!! So you MUST go, I'll go with you !!
Friday, July 2, 2010
Where have I been ???
I did take a short break from writing...a very short break from dining..and yet my ass is getting bigger than ever. Hard to imagine.
As i mentioned previously I needed to watch my diet. Dr visits are brutal. Sometimes a little scary and don't ya hate it when they say you should eat healthier and get more exercise ?
Hence the slowing down on fine dining.
I tried to explain that when I went for my check up it wasn't planned and I didn't fast. Quite opposite...I had an amazing lunch at David Burke's Townhouse where I had that yummy free range roasted chicken soaked in brine and cooked to perfection. There was probably some kind of amazing dessert with this lunch as well and maybe a glass of wine.
I believe salt intake for that afternoon must have been a bit high.
Well I am now a candidate for high blood pressure...also explaining to my Doctor the stress of the day job. What I really want to do with my life is travel and eat great food. I could write about it here...or in a book or write a TV reality show...My life and what I ate.
Life is too lovely to stop eating...so I try to get more exercises. My excuse it time.
Its a terrible excuse. So i will think about sit ups while writing.
Cooking has become a newly renewed passion.
Kitchen's in NY are generally small or non existent. My first studio was in Tudor City. Amazing pre-war building. Not sure which war...but it was really really old. Could have been the civil war...but I don't think they built buildings that tall. Although the Egyptians did build the pyramids. I could research this I suppose but lets get back to the food part of the story.
I could almost reach the entire apartment lying in bed and rolling from one side to another.
Open the window...roll to the left. make a pot of coffee, roll to to the right.
It was designed well...if you were a short armed midget.
Personally i have had a thing about how long my arms are. I call them monkey arms. I know I am the only one to say that, at least outloud. But my height is 5'2", actually 5' 1 1/4" so my arms seem extremely long for my body.
The strip of marble counter was just enough for coffee cups lined up like soldiers.
I ordered delivery alot.
Next apt..82nd and York.
The kitchen was a room. also just a strip of a counter. I mixed food while in bed.
90th and 2nd...this was my first amazing kitchen.
It wasn't huge, but it was all newly renovated. nice counter space. new fridge and new oven. It only took a month for the gas to work and 3 months for an oven rack.
I moved out a year and 1/2 later.
My best recipe was my spinach vegetable dip. easy breezy. Always a hit and when people ask me how I do it I tell them I read the back of the vegetable soup bpx.
Now I have an apartment with a realistic workable kitchen. Oven is wide so my pans fit well.
long counter and lots of cabinets.
With my recent doctor visit...I cook almost all my meals for the week.
Lots of sauteed and grilled vegetables. Chicken is my life long quest to prepare it perfect. Sometimes it happens and when it does I'm at peace with the world. Although the chances of perfection repeating is seldom.
I discovered the beauty of the tuna steak. so simple so lovely.
Pork loin is a weekly ritual for me. Trying a dry rub. sometimes in a barbecue sauce. Asian flavors at times. stuffed pork roast maybe coming up soon.
It's an easy lovely protein. And lasts for 3 or 4 days in various forms for many meals.
Fact...it's a perfect white meat.
It's summer and hotter than Africa. So my cooking takes place in the wee early morning hours. sometimes 6 am...or 4am which is this morning.
Puff pastry dough...spread out on a cookie sheet of non stick spray.
light coat of olive oil. then a nice marina sauce (bottle is fine, it's 4 am sheesh and I'm not Italian). Gruyere cheese or anything you like really is fine.
I did 2 this morning and put 2 kind of mushrooms on one with chopped chives. the other was a little mushrooms and cut up left over chicken and caramelized onions.
pop it in a 450 oven. about 10 min. but watch it...puff pastry cooks fast.
It was the best breakfast ever.
As i mentioned previously I needed to watch my diet. Dr visits are brutal. Sometimes a little scary and don't ya hate it when they say you should eat healthier and get more exercise ?
Hence the slowing down on fine dining.
I tried to explain that when I went for my check up it wasn't planned and I didn't fast. Quite opposite...I had an amazing lunch at David Burke's Townhouse where I had that yummy free range roasted chicken soaked in brine and cooked to perfection. There was probably some kind of amazing dessert with this lunch as well and maybe a glass of wine.
I believe salt intake for that afternoon must have been a bit high.
Well I am now a candidate for high blood pressure...also explaining to my Doctor the stress of the day job. What I really want to do with my life is travel and eat great food. I could write about it here...or in a book or write a TV reality show...My life and what I ate.
Life is too lovely to stop eating...so I try to get more exercises. My excuse it time.
Its a terrible excuse. So i will think about sit ups while writing.
Cooking has become a newly renewed passion.
Kitchen's in NY are generally small or non existent. My first studio was in Tudor City. Amazing pre-war building. Not sure which war...but it was really really old. Could have been the civil war...but I don't think they built buildings that tall. Although the Egyptians did build the pyramids. I could research this I suppose but lets get back to the food part of the story.
I could almost reach the entire apartment lying in bed and rolling from one side to another.
Open the window...roll to the left. make a pot of coffee, roll to to the right.
It was designed well...if you were a short armed midget.
Personally i have had a thing about how long my arms are. I call them monkey arms. I know I am the only one to say that, at least outloud. But my height is 5'2", actually 5' 1 1/4" so my arms seem extremely long for my body.
The strip of marble counter was just enough for coffee cups lined up like soldiers.
I ordered delivery alot.
Next apt..82nd and York.
The kitchen was a room. also just a strip of a counter. I mixed food while in bed.
90th and 2nd...this was my first amazing kitchen.
It wasn't huge, but it was all newly renovated. nice counter space. new fridge and new oven. It only took a month for the gas to work and 3 months for an oven rack.
I moved out a year and 1/2 later.
My best recipe was my spinach vegetable dip. easy breezy. Always a hit and when people ask me how I do it I tell them I read the back of the vegetable soup bpx.
Now I have an apartment with a realistic workable kitchen. Oven is wide so my pans fit well.
long counter and lots of cabinets.
With my recent doctor visit...I cook almost all my meals for the week.
Lots of sauteed and grilled vegetables. Chicken is my life long quest to prepare it perfect. Sometimes it happens and when it does I'm at peace with the world. Although the chances of perfection repeating is seldom.
I discovered the beauty of the tuna steak. so simple so lovely.
Pork loin is a weekly ritual for me. Trying a dry rub. sometimes in a barbecue sauce. Asian flavors at times. stuffed pork roast maybe coming up soon.
It's an easy lovely protein. And lasts for 3 or 4 days in various forms for many meals.
Fact...it's a perfect white meat.
It's summer and hotter than Africa. So my cooking takes place in the wee early morning hours. sometimes 6 am...or 4am which is this morning.
Puff pastry dough...spread out on a cookie sheet of non stick spray.
light coat of olive oil. then a nice marina sauce (bottle is fine, it's 4 am sheesh and I'm not Italian). Gruyere cheese or anything you like really is fine.
I did 2 this morning and put 2 kind of mushrooms on one with chopped chives. the other was a little mushrooms and cut up left over chicken and caramelized onions.
pop it in a 450 oven. about 10 min. but watch it...puff pastry cooks fast.
It was the best breakfast ever.
Monday, April 12, 2010
Here's to the Ladies who Brunch
Eating and socializing in NY is one in the same. As I have started blogging and spreading the word to all my friends of my adventures in food - advice is pouring in.
Friends and some not close friends have offered food tips, resturant tip, shared receipes, dining thoughts and invited them to join the 2 girls on eating expeditions.
This one girl has enjoyed this tremdously. My big huge ass would like to thank you as well...but that would be another addition to 2 girls...perhaps named 2 girls need a gym.
Sunday's in NY...especially in Spring bring out the best this world has to offer.
Lovely people strolling through the park. Pretty children frolking down the streets of Manhattan.
Crowds of smart looking groups waiting to brunch.
It's a quest...a very social setting for stranger's to engage conversation.
"oh did you brunch ? " "where'd ya brunch?" "free mimosa's ??...WHERE ?"
As one of my dearest friends, Corey asked me to join a few Sunday's ago to Brunch I happily accepted.
I had recently always worked on Sunday's so my brunching was limited. From time to time I would do brunch and always loved it.
I would walk past happy people with envy. Sometimes the outside seaters would disgust me...many times I was tempted to lean over the planters and take a bite or sip the water.
Just kidding...well kind of...I did have brunch envy.
Just the word Brunch ...mmmm...2 meals in one ?? fabulous. Extended stays at a table with food and drink ? In the words of Cole Porter....Who could ask for anything more.
The first brunch that started the best brunch group ever was when I met Corey's friend Chad. Or as Corey calls him " Fat Girl".
Chad is neither fat or a girl. He is the most lovely new friend I now have in my life and is funny as hell, darling and sweet and legs that go up to Maine. Chad and Corey met while on tour...they're showgirls. Well not really. But both amazing dancers.
We met in union square this one particualr Sunday.
Very impromtu. We stood outside Diesel looking up on iphone...brunches with free booze.
It was nearing 1 PM and traditionally in NY that was the start time for busy brunch. Bunch is a small window..maybe 12 or 1 start and ends at 4. Promptly. So we skiddaled to Cafeteria.
I hadn't been to Cafeteria in some time. It was a place I had frequented quite alot for years. The best Chicken Fried Steak with mashed potatos. Mac and cheese make my top 3 list and delicious Cafeteria cosmos.
Our wait was about 30 minutes...extremly good for a busy popular trendy place.
Corey ordered a beecker of cosmo. The best idea...it was bigger than a pitcher and smaller than a bread box filled to the rim.
Breakfast was lovely. Chad was charming. Corey is my heart.
As male dancers, Chad and Corey have those amazing long legs, lean tall bodies and grace of a giselle. But the poor things are on a mission to bulk up a bit. So the eating begins.
I LOVE eating with them so much...it makes me feel like a skinny girl. I'm not exactly fat...although remember my constant growing ass. But I am not, never was and never will be anorexia skinny. Not that I would choose to be...but it would be nice to drop down a dress size to my usual size 6...or maybe a 4. So yes...not really having a food issue. I love food and damn it I'm gonna eat.
But Chad and Corey...they are impressive. It is not unusal for them to order 2 meals. Or one side of the menu.
I knew right then and there...this had to be the Ladies who Brunch.
This was one of those fabulous NY Sunday's...after brunch we strolled to High Line. For those that were like me and thought this to be a fancy old classic lounge...wrong. Although I think there is something of similar name.
High Line was a project that has been long underway in NY history. A rail way built years ago to bring produce and goods to the west side of Manhattan. After years of nothing...no more trains traveled through that route. It just sat there.
A few developers tried to come up with ideas...I think. But nothing ever happened. The west side itself is such an inigma. Almost like the word inigma..I stil to this day am never sure what that means. I think that's actually the meaning...unknown. Unrpredicatable...hard to understand. inigma.
Anyhoo...I believe the story goes. The rail way tracks has grown over years and years of unculivated nature. A few years ago...someone made it into a park, but more of a promenade. wood walk ways, a little seating here and there. benches. overlooking the Hudson.
It's way west side...still a bit of a hike and you have to walk up these never ending stairs. Yeah...I know great for cardio. A lovely view and an interesting story.
Mind you I'm not exactly sure of the story...but it's close, I think.
We met a gaggle of Chad's friends there. 2 girls and a bunch of boys. Paul told me the story, since he had lived in that area not too long ago. His story telling was much better than my recollection. But it helps to be tall blonde and beautiful...Paul is the tall blonde and beautiful one. He could have been telling me the lastest epsiode of the Hills for all I know.
The gaggle had brunched at Lips...recount of Lips...you don't go for the brunch. You go for the entertainment.
A few gagglers were from out of town, so I think that is why the choice was made for them to try Lips.
Lips is a fun transvesite restaurant/bar.Drag show. I actually have never been...typical NYer...never went to the top of the Statue of Liberty either. Or staten Island. I could probably skip Staten Island...but never say never.
The gaggle and gays and me...went on to a nice little gay bar in Chelsea. Sunday afternoon happy hour and a patio in back. Lovely.
The day was filled with new people..new places and a lot of alcohol.
Later that evening Corey and I headed on the R train to queens. Where...I heard 2 women ask if I work at this bar in the village. I looked down and saw customers I had the previous Friday night.
They loved me..and i them. Nice girls and good tippers.
The conversation led to...what else...did you brunch ?? where ?? how was it ?? etc.
Corey and I then ended up in Astoria where we realized we hadn't eaten since early in the day and we had a full day of Sunday in NY...so we found this lovely place on Broadway...the one in Queens not Manhattan.
The music was great, service lovely, prices good...and food well alot like over the bridge.
It was the end to a perfect start of the Brunch Bunch.
Friends and some not close friends have offered food tips, resturant tip, shared receipes, dining thoughts and invited them to join the 2 girls on eating expeditions.
This one girl has enjoyed this tremdously. My big huge ass would like to thank you as well...but that would be another addition to 2 girls...perhaps named 2 girls need a gym.
Sunday's in NY...especially in Spring bring out the best this world has to offer.
Lovely people strolling through the park. Pretty children frolking down the streets of Manhattan.
Crowds of smart looking groups waiting to brunch.
It's a quest...a very social setting for stranger's to engage conversation.
"oh did you brunch ? " "where'd ya brunch?" "free mimosa's ??...WHERE ?"
As one of my dearest friends, Corey asked me to join a few Sunday's ago to Brunch I happily accepted.
I had recently always worked on Sunday's so my brunching was limited. From time to time I would do brunch and always loved it.
I would walk past happy people with envy. Sometimes the outside seaters would disgust me...many times I was tempted to lean over the planters and take a bite or sip the water.
Just kidding...well kind of...I did have brunch envy.
Just the word Brunch ...mmmm...2 meals in one ?? fabulous. Extended stays at a table with food and drink ? In the words of Cole Porter....Who could ask for anything more.
The first brunch that started the best brunch group ever was when I met Corey's friend Chad. Or as Corey calls him " Fat Girl".
Chad is neither fat or a girl. He is the most lovely new friend I now have in my life and is funny as hell, darling and sweet and legs that go up to Maine. Chad and Corey met while on tour...they're showgirls. Well not really. But both amazing dancers.
We met in union square this one particualr Sunday.
Very impromtu. We stood outside Diesel looking up on iphone...brunches with free booze.
It was nearing 1 PM and traditionally in NY that was the start time for busy brunch. Bunch is a small window..maybe 12 or 1 start and ends at 4. Promptly. So we skiddaled to Cafeteria.
I hadn't been to Cafeteria in some time. It was a place I had frequented quite alot for years. The best Chicken Fried Steak with mashed potatos. Mac and cheese make my top 3 list and delicious Cafeteria cosmos.
Our wait was about 30 minutes...extremly good for a busy popular trendy place.
Corey ordered a beecker of cosmo. The best idea...it was bigger than a pitcher and smaller than a bread box filled to the rim.
Breakfast was lovely. Chad was charming. Corey is my heart.
As male dancers, Chad and Corey have those amazing long legs, lean tall bodies and grace of a giselle. But the poor things are on a mission to bulk up a bit. So the eating begins.
I LOVE eating with them so much...it makes me feel like a skinny girl. I'm not exactly fat...although remember my constant growing ass. But I am not, never was and never will be anorexia skinny. Not that I would choose to be...but it would be nice to drop down a dress size to my usual size 6...or maybe a 4. So yes...not really having a food issue. I love food and damn it I'm gonna eat.
But Chad and Corey...they are impressive. It is not unusal for them to order 2 meals. Or one side of the menu.
I knew right then and there...this had to be the Ladies who Brunch.
This was one of those fabulous NY Sunday's...after brunch we strolled to High Line. For those that were like me and thought this to be a fancy old classic lounge...wrong. Although I think there is something of similar name.
High Line was a project that has been long underway in NY history. A rail way built years ago to bring produce and goods to the west side of Manhattan. After years of nothing...no more trains traveled through that route. It just sat there.
A few developers tried to come up with ideas...I think. But nothing ever happened. The west side itself is such an inigma. Almost like the word inigma..I stil to this day am never sure what that means. I think that's actually the meaning...unknown. Unrpredicatable...hard to understand. inigma.
Anyhoo...I believe the story goes. The rail way tracks has grown over years and years of unculivated nature. A few years ago...someone made it into a park, but more of a promenade. wood walk ways, a little seating here and there. benches. overlooking the Hudson.
It's way west side...still a bit of a hike and you have to walk up these never ending stairs. Yeah...I know great for cardio. A lovely view and an interesting story.
Mind you I'm not exactly sure of the story...but it's close, I think.
We met a gaggle of Chad's friends there. 2 girls and a bunch of boys. Paul told me the story, since he had lived in that area not too long ago. His story telling was much better than my recollection. But it helps to be tall blonde and beautiful...Paul is the tall blonde and beautiful one. He could have been telling me the lastest epsiode of the Hills for all I know.
The gaggle had brunched at Lips...recount of Lips...you don't go for the brunch. You go for the entertainment.
A few gagglers were from out of town, so I think that is why the choice was made for them to try Lips.
Lips is a fun transvesite restaurant/bar.Drag show. I actually have never been...typical NYer...never went to the top of the Statue of Liberty either. Or staten Island. I could probably skip Staten Island...but never say never.
The gaggle and gays and me...went on to a nice little gay bar in Chelsea. Sunday afternoon happy hour and a patio in back. Lovely.
The day was filled with new people..new places and a lot of alcohol.
Later that evening Corey and I headed on the R train to queens. Where...I heard 2 women ask if I work at this bar in the village. I looked down and saw customers I had the previous Friday night.
They loved me..and i them. Nice girls and good tippers.
The conversation led to...what else...did you brunch ?? where ?? how was it ?? etc.
Corey and I then ended up in Astoria where we realized we hadn't eaten since early in the day and we had a full day of Sunday in NY...so we found this lovely place on Broadway...the one in Queens not Manhattan.
The music was great, service lovely, prices good...and food well alot like over the bridge.
It was the end to a perfect start of the Brunch Bunch.
Sunday, April 11, 2010
Daniels Bar Boulud
douceur
salted caramel tart, espresso foam
dolce de leche sorbet....the most amazing desert ever invented
Desert...I think I should state from the beginning of this piece that desert was the most amazing experience I have almost ever had. The number one experience of course was child birth...this was without the pain...but almost as moving.
From the first morsel touching my taste buds I felt a flow of emotion as if I was under a spell.
How can food bring such enormous pleasure and memories and feelings of true bliss.
I have of late had some amazing meals.
Taste encounters that have been orgasmic. Memorable. Note worthy.
Food moments that will live in my heart and head for a lifetime.
This moment of true, pure heavenly bliss brought tears to my eyes.
Unexpected, surprising emotions on a volcanic proportion.
I know I use the term heavenly often...and I should perhaps critique a bit more harshly...but i have had the fortune of choosing amazing restaurants.
Remember this was started as the Finer Things...so my quest was making that list of must sees.
Jen came up to the upper west side. She was taking me for my birthday dinner. I had expressed how much I wanted to go to Daniels...the posh no sign on the door Daniels on the upper east side.
Knowing that it was on that Per Se kinda ridiculous high priced dining experience you have to take a small loan out for kind of place. I suggested we go to Daniels Bar Boulud as a nice alternative.
They actually print the prices on the menu here.
We started with an appetizer...really...if i had known about the desert I would have started with that.
Naturally we started with the pork belly. I seem to have pork belly everywhere they serve it. Comparing it to the first time.
Harold's restaurant..Harold the first season winner of Top Chef. Perilla. Still one of my favorite places. Perilla was our first Finer Things. We also caught a glimpse of Harold that night.
Harold made the most amazing pork belly. Of course this was my first time and as we know you always remember your first time fondly. Or at least you hope to.
I have since tried Tom Collichio's at Craft, pork belly in Vail, Pork belly uptown, downtown, east side, west side...and am lately considering attempting my own culinary talents and testing it in my kitchen in queens.
It's bacon...how can it go wrong ?
Bar Boulud's was lovely.
They also gave us, compliments of the chef this amazing puffed bread thingy that, if on the menu I would have order 2.
We split the coq au vin...this was chicken like I have never had.
Chicken is chicken right...wrong. You can ruin chicken so easily.
When it's great it's really great. When it's bad...it's well...mine.
I could never cook a good chicken on purpose.
Now and then I surprise myself and make a lovely chicken...i don't know what I did...nor could I do it again. I try and remember what mistake I made that created a moist flavorful breast...but even now...nothing.
My first fight with my ex was over chicken.
I tried giving up red meat for a while...but everything tasted like chicken.
Well...I have had coq au vin maybe twice in my life. I have had chicken and vegetables...chicken stew, chicken pot pie and the chicken at Baltazar is one of my favorites. hmmm...is that coq au vin ?? maybe. They put spitzle in it...which i think is my favorite part.
Bar Boulud's chicken is melt in your mouth, flavorful, balanced and I can still taste it. This has been over a month ago...but this was one of those food memories.
We had a side of the Brussels sprouts...also quite lovely. But I have had better. I actually make better.
Mind you...when I did it was by mistake and will never be repeated again. Perhaps with enough vodka...but then with enough vodka it doesn't really matter.
I thought it couldn't get better than this.
I was wrong.
Desert was the best present...the best desert...the best thing I ever ate.
I can't say anymore...you must if nothing else...have this before you die. It would be on my last meal list. the what would you take on a deserted island list...the would i choose a hot date or this for dinner list...the i would give my right arm for list.
Yes...it is that good...and yes it did make me cry with joy.
SOUPES ET SALADES
soupe de chou-fleur
cauliflower velouté, quatre épices
colza oil, chervil
10
garbure
gascon style soup, braised oxtail
beef consomme, winter root vegetables
12
salade roquette
baby arugula, blood orange, radish
fennel, black olives, citrus vinaigrette
11
betterave et escarole
salad of roasted red beets, escarole
hazelnuts, farm cheese, shallot vinaigrette
12
frisée lyonnaise
chicory, chicken liver, poached egg
lardons, sourdough croutons
15
CRUS ET CRUSTACÉS
aïoli
olive oil poached cod
louisiana shrimp, mussels
garlic dip, quail eggs & vegetables
to share 29 for one 14
saint-jacques
maine diver sea scallops
brussels sprouts, concord grape
18
salade de crevette au pomme
kataifi crusted carolina shrimp
apple, hearts of palm
yogurt, cilantro, harissa
15
tartare de boeuf parisien
black angus top sirloin tartar
gaufrette chips, romaine
ap 17 mc 29
plats de resistance
omble de larctique
arctic char, glazed salsify
cippolini onions, crushed celery root bordelaise sauce
26
truite amande
local catskills trout, toasted almonds
roasted cauliflower, brown butter
verjus
27
raie aux endives et pommes de terre
sautéed atlantic skate, belgian endive
yukon gold potatoes, leeks, madeira jus
25
lotte rtie aux palourdes
roasted long island monkfish
smoked bacon
mahogany clams, shellfish cream
26
-----
boeuf aux carottes
braised flatiron steak
local market carrots, green onion confit
25
steak frites
black angus ny steak with french fries
laitue au fromage blanc
33
poulet roti
roasted chicken breast, pine nuts
braised swiss chard, currants smoked onion mashed potatoes
26
pâtes fraches
house made tagliatelle
berkshire pork bolognese
taggiasca olives, tomato confit
parmesan
25
garnitures
8 each
pommes frites
cauliflower gratin
super green spinach
vegetable jardinière
CHARCUTERIE GILLES VEROT
pâté grand-mère
fine country pâté
chicken liver, pork and cognac
10
pâté grand-père
coarse country pâté
truffle juice and port
13
lapin de la garrigue
provençal pulled rabbit
carrot, zucchini and herbs
11
fromage de tête gilles verot
head cheese terrine
gilles verots award winning specialty
13
tourte de gibiers
pheasant, wildboar, wood pigeon,canadian elk
foie gras en croûte
17
compote de joue de boeuf
shredded slow-braised beef cheek
onion confit and pistachio
11
tagine dagneau
terrine of slow cooked
spiced leg of lamb
eggplant and sweet potato
11
pâté bourguignon
guinea hen with red wine
bacon, pearl onion and mushrooms
11
saucisson sec
pork, red wine and black pepper
dry sausage
10
jambon
de paris
housemade cooked ham
12
d'italie
prosciutto san daniele
12
d'espange
spanish iberico belotta ham
38
hors doeuvre
seasoned vegetables
to accompany charcuterie
5 each
carrots with coriander
beets with horseradish
celery-apple rémoulade
mushrooms la grecque
a plate of 3
14
DÉGUSTATION DE CHARCUTERIE
TO SHARE
TODAY'S CHARCUTERIE TASTING
OF COLD SPECIALTIES HORS D'OEUVRES, CONDIMENTS AND MUSTARDS
22 SMALL | 46 LARGE
WARM SPECIALTIES
saucisse fumée façon morteau
smoked cumin-spiced sausage
lentil stew, pork jus
16
cervelas lyonnais en brioche
lyon specialty sausage
pistachio and black truffle in brioche
14
rillons croustillants au poivre
hot, crispy and tender pork belly
with cracked pepper
12
specialités de la maison
escargots persillade
wild burgundy snails garlic and parsley
potato croquettes
16
coq au vin
braised chicken with hand rolled pasta
lardons, onions, mushrooms
25
desserts
tartes classiques
11
douceur
salted caramel tart, espresso foam
dulce de leche sorbet
ébène
brandied chocolate tart
sicilian pistachio anglaise
gâteau basque
custard cake, rum poached pineapple
lime coulis
délice pour deux
rhubarb tart for two
lime créme fraiche crémeux
praline croquant, lychee-rosé sorbet
19
coupes glacées
12
musa
kalamansi poached bananas, crêpes créole
banana-black sesame ice cream
camello
grapefruit mousse, cinnamon lady finger
chartreuse macerated golden raisin
cinnamon-ruby red ice cream
l'impératrice
poached jasmine rice
champagne mango marmalade
rice pudding-mango sorbet
diva renée
passion fruit and raspberry gelée
hazelnut dacquoise
raspberry-exotic sorbet
14
ile de suzette
floating island, kumquat confit
polignac almonds, suzette anglaise
8
Glaces et sorbets
8
ceylan soprano
cinnamon-ruby red passion fruit-raspberry
tropical pépin
rice pudding-mango banana-black sesame
Assortiment de petits fours
10
macarons, bonbons and madeleines
fromages
3 pieces $14 | 5 pieces $21 | 7 pieces $28
bloomy
brillat savarin
sheep
hope farm tomme de brebis
earthy
clothbound landaff creamery
chèvre
sainte-maure de touraine
old and hard
12 month old comté saint antoine
washed and stinky
cato corner farm hooligan
blue
persillé du beaujolais
local
bobolink dairy frolic
salted caramel tart, espresso foam
dolce de leche sorbet....the most amazing desert ever invented
Desert...I think I should state from the beginning of this piece that desert was the most amazing experience I have almost ever had. The number one experience of course was child birth...this was without the pain...but almost as moving.
From the first morsel touching my taste buds I felt a flow of emotion as if I was under a spell.
How can food bring such enormous pleasure and memories and feelings of true bliss.
I have of late had some amazing meals.
Taste encounters that have been orgasmic. Memorable. Note worthy.
Food moments that will live in my heart and head for a lifetime.
This moment of true, pure heavenly bliss brought tears to my eyes.
Unexpected, surprising emotions on a volcanic proportion.
I know I use the term heavenly often...and I should perhaps critique a bit more harshly...but i have had the fortune of choosing amazing restaurants.
Remember this was started as the Finer Things...so my quest was making that list of must sees.
Jen came up to the upper west side. She was taking me for my birthday dinner. I had expressed how much I wanted to go to Daniels...the posh no sign on the door Daniels on the upper east side.
Knowing that it was on that Per Se kinda ridiculous high priced dining experience you have to take a small loan out for kind of place. I suggested we go to Daniels Bar Boulud as a nice alternative.
They actually print the prices on the menu here.
We started with an appetizer...really...if i had known about the desert I would have started with that.
Naturally we started with the pork belly. I seem to have pork belly everywhere they serve it. Comparing it to the first time.
Harold's restaurant..Harold the first season winner of Top Chef. Perilla. Still one of my favorite places. Perilla was our first Finer Things. We also caught a glimpse of Harold that night.
Harold made the most amazing pork belly. Of course this was my first time and as we know you always remember your first time fondly. Or at least you hope to.
I have since tried Tom Collichio's at Craft, pork belly in Vail, Pork belly uptown, downtown, east side, west side...and am lately considering attempting my own culinary talents and testing it in my kitchen in queens.
It's bacon...how can it go wrong ?
Bar Boulud's was lovely.
They also gave us, compliments of the chef this amazing puffed bread thingy that, if on the menu I would have order 2.
We split the coq au vin...this was chicken like I have never had.
Chicken is chicken right...wrong. You can ruin chicken so easily.
When it's great it's really great. When it's bad...it's well...mine.
I could never cook a good chicken on purpose.
Now and then I surprise myself and make a lovely chicken...i don't know what I did...nor could I do it again. I try and remember what mistake I made that created a moist flavorful breast...but even now...nothing.
My first fight with my ex was over chicken.
I tried giving up red meat for a while...but everything tasted like chicken.
Well...I have had coq au vin maybe twice in my life. I have had chicken and vegetables...chicken stew, chicken pot pie and the chicken at Baltazar is one of my favorites. hmmm...is that coq au vin ?? maybe. They put spitzle in it...which i think is my favorite part.
Bar Boulud's chicken is melt in your mouth, flavorful, balanced and I can still taste it. This has been over a month ago...but this was one of those food memories.
We had a side of the Brussels sprouts...also quite lovely. But I have had better. I actually make better.
Mind you...when I did it was by mistake and will never be repeated again. Perhaps with enough vodka...but then with enough vodka it doesn't really matter.
I thought it couldn't get better than this.
I was wrong.
Desert was the best present...the best desert...the best thing I ever ate.
I can't say anymore...you must if nothing else...have this before you die. It would be on my last meal list. the what would you take on a deserted island list...the would i choose a hot date or this for dinner list...the i would give my right arm for list.
Yes...it is that good...and yes it did make me cry with joy.
SOUPES ET SALADES
soupe de chou-fleur
cauliflower velouté, quatre épices
colza oil, chervil
10
garbure
gascon style soup, braised oxtail
beef consomme, winter root vegetables
12
salade roquette
baby arugula, blood orange, radish
fennel, black olives, citrus vinaigrette
11
betterave et escarole
salad of roasted red beets, escarole
hazelnuts, farm cheese, shallot vinaigrette
12
frisée lyonnaise
chicory, chicken liver, poached egg
lardons, sourdough croutons
15
CRUS ET CRUSTACÉS
aïoli
olive oil poached cod
louisiana shrimp, mussels
garlic dip, quail eggs & vegetables
to share 29 for one 14
saint-jacques
maine diver sea scallops
brussels sprouts, concord grape
18
salade de crevette au pomme
kataifi crusted carolina shrimp
apple, hearts of palm
yogurt, cilantro, harissa
15
tartare de boeuf parisien
black angus top sirloin tartar
gaufrette chips, romaine
ap 17 mc 29
plats de resistance
omble de larctique
arctic char, glazed salsify
cippolini onions, crushed celery root bordelaise sauce
26
truite amande
local catskills trout, toasted almonds
roasted cauliflower, brown butter
verjus
27
raie aux endives et pommes de terre
sautéed atlantic skate, belgian endive
yukon gold potatoes, leeks, madeira jus
25
lotte rtie aux palourdes
roasted long island monkfish
smoked bacon
mahogany clams, shellfish cream
26
-----
boeuf aux carottes
braised flatiron steak
local market carrots, green onion confit
25
steak frites
black angus ny steak with french fries
laitue au fromage blanc
33
poulet roti
roasted chicken breast, pine nuts
braised swiss chard, currants smoked onion mashed potatoes
26
pâtes fraches
house made tagliatelle
berkshire pork bolognese
taggiasca olives, tomato confit
parmesan
25
garnitures
8 each
pommes frites
cauliflower gratin
super green spinach
vegetable jardinière
CHARCUTERIE GILLES VEROT
pâté grand-mère
fine country pâté
chicken liver, pork and cognac
10
pâté grand-père
coarse country pâté
truffle juice and port
13
lapin de la garrigue
provençal pulled rabbit
carrot, zucchini and herbs
11
fromage de tête gilles verot
head cheese terrine
gilles verots award winning specialty
13
tourte de gibiers
pheasant, wildboar, wood pigeon,canadian elk
foie gras en croûte
17
compote de joue de boeuf
shredded slow-braised beef cheek
onion confit and pistachio
11
tagine dagneau
terrine of slow cooked
spiced leg of lamb
eggplant and sweet potato
11
pâté bourguignon
guinea hen with red wine
bacon, pearl onion and mushrooms
11
saucisson sec
pork, red wine and black pepper
dry sausage
10
jambon
de paris
housemade cooked ham
12
d'italie
prosciutto san daniele
12
d'espange
spanish iberico belotta ham
38
hors doeuvre
seasoned vegetables
to accompany charcuterie
5 each
carrots with coriander
beets with horseradish
celery-apple rémoulade
mushrooms la grecque
a plate of 3
14
DÉGUSTATION DE CHARCUTERIE
TO SHARE
TODAY'S CHARCUTERIE TASTING
OF COLD SPECIALTIES HORS D'OEUVRES, CONDIMENTS AND MUSTARDS
22 SMALL | 46 LARGE
WARM SPECIALTIES
saucisse fumée façon morteau
smoked cumin-spiced sausage
lentil stew, pork jus
16
cervelas lyonnais en brioche
lyon specialty sausage
pistachio and black truffle in brioche
14
rillons croustillants au poivre
hot, crispy and tender pork belly
with cracked pepper
12
specialités de la maison
escargots persillade
wild burgundy snails garlic and parsley
potato croquettes
16
coq au vin
braised chicken with hand rolled pasta
lardons, onions, mushrooms
25
desserts
tartes classiques
11
douceur
salted caramel tart, espresso foam
dulce de leche sorbet
ébène
brandied chocolate tart
sicilian pistachio anglaise
gâteau basque
custard cake, rum poached pineapple
lime coulis
délice pour deux
rhubarb tart for two
lime créme fraiche crémeux
praline croquant, lychee-rosé sorbet
19
coupes glacées
12
musa
kalamansi poached bananas, crêpes créole
banana-black sesame ice cream
camello
grapefruit mousse, cinnamon lady finger
chartreuse macerated golden raisin
cinnamon-ruby red ice cream
l'impératrice
poached jasmine rice
champagne mango marmalade
rice pudding-mango sorbet
diva renée
passion fruit and raspberry gelée
hazelnut dacquoise
raspberry-exotic sorbet
14
ile de suzette
floating island, kumquat confit
polignac almonds, suzette anglaise
8
Glaces et sorbets
8
ceylan soprano
cinnamon-ruby red passion fruit-raspberry
tropical pépin
rice pudding-mango banana-black sesame
Assortiment de petits fours
10
macarons, bonbons and madeleines
fromages
3 pieces $14 | 5 pieces $21 | 7 pieces $28
bloomy
brillat savarin
sheep
hope farm tomme de brebis
earthy
clothbound landaff creamery
chèvre
sainte-maure de touraine
old and hard
12 month old comté saint antoine
washed and stinky
cato corner farm hooligan
blue
persillé du beaujolais
local
bobolink dairy frolic
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