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.
Monday, April 12, 2010
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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