Dumont—Comfort food here I come…

Two stops on the L into Brooklyn- exit the station and voila! What could be easier? Dumont sits a half block down from the Lorimer stop on the L train. Make sure to ask to be seated in the “garden” which is an outdoors “backyard” to the restaurant; set up with numerous tables and a fully stocked bar. If you didn’t know any better you would think you weren’t in NYC in the middle of the hustle and bustle.

Although seemingly limited upon first glace as my dining partner pointed out after his first perusal of the menu (back at home in Manhattan), there is certainly something for everyone. We were a party of Four- and tried our best to sample the menu but it was too hard to stay away from the Crab Cake appetizer and the DuMac and Cheese main dish. Which were ordered in two-fold by the table. Josh and I opted to share the Crab Cake to start followed by the DuMac and Cheese and the Dumont Burger with aged sharp white cheddar cooked to a perfect medium rare.

The Crab Cake was served with Avocado and Salsa Verde. An amateur mistake is to overload the crab cake with breadcrumbs; this crab cake had the perfect ratio of Crab to mixture of everything else. It was topped with a mound of lump avocado (borderline chunky guacamole) and the whole thing was pretty tasty. It was not too greasy and a good size. The Salsa Verde was drizzled around the plate and could have been a little more abundant.

DuMac & Cheese - Cheddar, Gruyere, Parmesan, Bacon & Radiatore.
For those of you who are not familiar with Radiatore, it is pasta shaped like a miniature radiator- clever! This type of pasta was a perfect match for the blended thick and creamy cheese sauce. Each nook of the pasta severed to perfectly capture and hold the sauce. If there was bacon in this dish- I didn’t see any but that aside this DuMac was like a guilty pleasure. For someone who doesn’t eat Mac&Cheese regularly and hates EasyMac, DuMac’s take on this traditional dish was well accepted by the table. Fresh out of the oven and all nice and crispy on top, I couldn’t resist that first bite. It did not disappoint; except for maybe a little salt and pepper this dish needed nothing more it was perfect in all of its thick, creamy, cheesy goodness.

Right and left DuMont Burgers were flying out of the kitchen. From a quick look around, it appeared to be the dish of choice among diners. The burger looked like a hockey puck on a large circular brioche bun. Fortunately, it resembled a hockey puck only in look not in taste. We opted for sharp white cheddar to accompany our burger. It was good! Juicy and well complimented by the brioche bun. I enjoyed it but perhaps it was a little over-shadowed by the DuMac which it sat next to on the table. Either way I have no complaints. I enjoyed the burger and the crispy fries it came with.

Get over your delusions of the long trek into Brooklyn and step into the reality that 20 minutes on the L train can lead to a good meal that’s easy on your wallet.

Smith’s … Winner Winner Chicken Dinner

For our monthly get together, my friends and I ended up at a restaurant in the west village called Smith’s. Generally more of a Friday or Saturday night dinner locale, they are currently sporting a Monday and Tuesday Special… a salad, a sizzling whole chicken, two sides- polenta and mushrooms, and the largest chocolate mousse with homemade whip cream I’ve ever seen. If you’re confused, let me start over.

Smith’s recession special is a dinner for two; including all of the above for $35 dollars total. Everything is brought out portion for two on a plate for one and you have to split it yourself. Although not on the menu, it’s the first thing the waiter mentions... and let’s you know it’s plenty of food. How could you not?

Side Salad

Delicious. To spice up an ordinary side salad, this salad had yellow beets, string beans, olives, and carrots. It was not too filling and the perfect starter for a chicken dinner.

Sizzling Whole Chicken

The "chickies" as one dining partner so fondly referred to them as, came out on a metal “hot plate” sizzling and smelling great. As someone who generally doesn’t order chicken when out to eat at restaurants I was hesitant to order this dinner for two. I couldn’t have been more wrong. Everything about this chicken was perfection. The chicken was stuffed with bushels of rosemary and thyme and smelled sensational. There was no fat to be found but the skin was tasty and crispy and the meat was moist and savory. There was plenty of meat for both people(we each devoured our respective halves).

Baked Polenta and Sautéed Mixed Mushrooms

As an avid polenta maker, I’ll give this polenta an accredited nod. It came to the table in a casserole dish- just out of the oven. The top was browned and crisp but once your spoon broke through the first layer, the polenta was creamy and cheesy. It needed a little salt- but that’s an easily fixable problem. We were all left wanting more.

The mixed mushrooms came in all shapes and sizes and had good flavor and texture. They were simple, most likely sautéed with oil and salt and pepper but delicious none-the-less.

Chocolate Mousse

The dish came out the size of my head filled with creamy chocolate mousse and topped with homemade whipped cream and unsalted pistachio nuts. It wasn’t too chocolaty and fulfilled my after dinner sweet tooth.

This was a great deal- you can’t beat it and so tasty that I would go back on a different night and order off the regular menu.

Smith's
79 MacDougal StreetNew York, NY 10012
phone: 212.260.0100
http://www.smithsnyc.com/

Cabrito Mexican Restaurant...what a find

We could not have stumbled upon a better place for a quick bite in the west village. With an hour to kill, we left the Jazz club looking for something fast and easy. We found a Mexican “gem” in the west village where the vibe was lively and the hostess and wait staff friendly.

In a hurry, we opted to sit at the bar. Immediately we were asked our drink order and the bartender offered to let us sample the draft beer as we were not as familiar with the options. The bar was fully stocked and from across the room, I saw a small group of people drinking a pitcher of sangria. In short, there are options for everyone.

We ordered only a small sampling of what the menu had to offer starting with house-made guacamole and chips. The chips were served warm and the guacamole was tasty with the perfect amount of spice. It was not overpowering like guacamole where you can’t actually taste the avocado because all your senses are focused on the fire in your mouth. This guac was great, rivaling some of the better guacs I’ve tasted it in the city.

We then shared a Huraches which is an oval shaped, thick masa shell. We ordered Al Carbon, the seared skirt steak option. Good choice. The dish came open faced; the soft, thick shell on the bottom topped with perfectly seasoned seared skirt steak, lettuce, a thin- barely noticeable layer of re-fried beans, and a sour cream sauce. The steak was salty without being too salty and cooked to a perfect medium rare. The chef was a little heavy-handed with the Sour Cream sauce but I got over it quickly because the dish as a whole was really enjoyable.

I would go back in a heart-beat and am already trying to plan a Mexican night with my girl friends. The prices were reasonable, the food good, and the environment lively – a good place to start your night out...

50 Carmine Street, NEW YORK 10014 - 212/929.5050

Hill Country Recession Special

All you can eat Pork Ribs and Lean Brisket for $25 sounds like a steal doesn’t it? It is… if you get there before 8pm. Hill Country has started a new Monday Night ritual, a Recession Special as they are so fondly calling it. Unfortunately, if you get there later in the night they seem to run out of all of the good stuff! Still, as long as the company is good, the food is good and it’s certainly worth a shot. I would go back on a regular night at Hill Country to give the restaurant a fair shake. It’s hard when you are trying to feed so many mouths but they ran out of food last Monday and should’ve prepared themselves. When you offer all you can eat… It should be just that – all you can eat—not all you can eat except…

Delicious Sides: Bourbon Mashed Sweet Potatoes
German Potatoes
4 Cheese Mac and Cheese
Baked Beans
Chili
Green Bean Casserole
Cucumber Salad
All were very tasty .. and abundant!

Meats; We got tastings off..
Pork Ribs
Lean Brisket
Sausage
Bbq Chicken
Moist Brisket

Les Halles.......The epitome of traditional French cuisine.

One by one and week by week we are slowing crossing places off our “must go” list of restaurants in New York City. Friday night we were able to cross off a huge Matzah ball by finally dining at the legendary French Brasserie, Les Halles. Known more popularly for its superstar chef Anthony Bourdain whose career has catapulted since putting Les Halles on the map, the joint still puts on an exceptional French bistro experience (even when he’s not in the kitchen). This place was buzzing with authentic Parisian flare, from the enormous faded white light bulbs, to the old fashioned French advertisements, to the tableside preparation of freshly made steak tartare, this place had it all. In addition to the great food, I was lucky enough to be joined by two other avid “foodies”; my favorite dining partner Hillary and my roommate Matt both who share the same passion with food as I do. All three of us had wanted to try Les Halles for quite some time, so we went in with very high expectations.

APPETIZERS

Escargots

Six eloquently placed baby snails smothered in garlic and butter…..is there anything better? Honestly? I would still consider myself an amateur when it comes to Escargot, but nevertheless, these slimy gross little creatures were damn tasty. Matt walked into Les Halles an Escargot virgin and left without his E-Card. Watching his first experience was like watching an animal planet special on Bears letting their cubs hunt in the wild for the first time.

Saumon D’Ecosse Fumé

This dish reminded me of being home in Lower Merion eating brunch at my synagogue with all the old Jews. Four healthy slivers of Scottish Smoked Salmon (Lox for us Jews) served with sliced onions, sour cream, lettuce and a homemade potato pancake. The lox was thinly sliced, nicely salted and up to my usual lox standards for a Sunday morning brunch delicacy. However, the potato pancake was a bland and not crispy like my Mom’s Latkes that I have become so accustomed to over the years. This dish was my least favorite of the night, because it lacked in the “WOW” department. I would not order it again; why come to a top notch, well-known, French bistro to get a fancified version of bagels and lox.

Steak Tartare

Prepared tableside with all the necessary fixings: onions, capers, anchovies, hot sauce, mustard, garlic, salt & pepper and an egg. Our waitress rolled out a little cart and made the sauce right in front of our eyes. Her hand was like a human blender, moving so quickly it started to become blurry. Not sure if she was that fast or it was the red wine was kicking in. If I had to wager, I bet she gives a mean hand job…but back to the tartare. Served on the plate was a huge portion of raw Grade-A meat, more than enough for an appetizer portion. Although the mixings proved to be a bit overpowering, this was an enjoyable starter.

ENTREES

Filet De Boeuf Béarnaise

The epitome of traditional French cuisine. To me, there was no other option on the menu. I went back and forth in my head between a few dishes, but eventually I came to my senses. Advice: always go with your gut. A perfect piece of filet served with a side of homemade béarnaise sauce and pommes frites (French fries). The steak was cooked to perfection, medium rare, just how I like it. No special seasoning other than salt and pepper, not dressed up in butter or oil like some steakhouses like to do. The meat was soft and so easy to cut through. Every bite just melted away in my mouth. As the meal progressed, I began rationing off portions of the steak in fear that it would soon be gone. I cherished every single morsel of this steak, leaving nothing to waste. The highlight dish of the evening.

Demi Canard Rôti, Sauce Grenadeet Gratin de Navet

(½ roasted duck, pomegranate sauce, turnip & potato gratin)

I was coaxed into the duck, but I went willingly. I love duck- so my expectations were high- and when my boyfriend suggested we split the two items that he wanted, choosing to receive the “better” of the two as his main, I did not argue. Believing there was no way this French Bistro could mess up a classical French Dish- I was confident in my decision; I take full responsibility for this dish’s presence on our table. The flavors were all there- it wasn’t too sweet and flavor wise, I was beyond pleased. However, as any duck eater knows- the skin must be crispy and the fat mostly melted away (or easily scrapable). Upon first bite, the dish was… chewy. The skin lacked any crispiness and the fat was thick and not easily removable. The duck must not have been cooked long enough or in the proper way. Disappointment.

All in all, I loved everything about Les Halles. The service was top notch, the décor was sheek & genuine and the food was outstanding. It’s extremely impressive when three “foodies” can walk into a restaurant expecting greatness after months of anticipation and walk out almost fully satisfied- with the exception of the duck. I was in awe as we left the Park Avenue bistro; I felt like a tourist in a foreign land, begging to have my picture taken outside the place which I will now compare all future dining experiences to.

	Restaurant Review Rating Scale
			Total Points Available
Food	8.5		10
Service	7.5		10
Ambiance	9.5		10
Bang for the Buck	8		10
Overall	9		10
	42.5		50

411 Park Ave S, New York 10016

(Btwn 28th & 29th St)

Phone: (212) 679-4111

Gramercy Tavern.....Classic American Tavern at its best

With high expectations my date and I met for lunch at this elegant gramercy locale. Restaurant week is one of those rare opportunities where you have the ability to try the best restaurants in NYC for a fraction of the cost; we were not disappointed. Gramercy Tavern is the reason that Restaurant week exists. It’s this kind of place that opens it doors to the less fortunate (or people who don’t wanna spend an arm and a leg to eat a good meal) for two weeks out of year and it lives up to the hype. The restaurant’s décor had a warm and inviting feeling not as uncomfortable and snooty as many top restaurants can come across. The walls were lined with old wood pillars similar to an early American horse stable; Antiques of all kinds were found throughout the historic landmark building.

APPETIZERS

Sunchoke Salad

Apples, Walnuts and Cured Pork

Not what I expected but quite good none-the-less This salad was light and delicious. The pork came sliced thin- almost air like and was sitting a top the salad. The dressing was not overwhelming and blended will with the flavors of the apples and sunchokes and the spiced walnuts added a great kick. I felt good after this dish- not too full but perhaps a little envious of my dining partner who had ordered the Papardelle.

Lamb Pappardelle

Olives, Lemon Confit and Beet Greens

Thick long sheets of al dente pappardelle (AKA Large Fettucine) noodles lay beneath a bed of thinly sliced black olives and lemon confit. This dish easily dwarfed my usual workday lunch of Boars head honey turkey from the Amish Market. The Small pieces of braised lamb rested atop the sheets of the large fettuccine noodles. The light meaty flavors from the lamb contrasted nicely with the rich, full-bodied flavors of the oversized pasta. I would highly recommend getting this dish.

ENTREES

Braised Shoulder of Lamb

Cabbage, Salsify and Turnips

Delicious. I was definitely not the jealous counterpart when this dish arrived at the table. The Lamb came as a circular cut of meat served in the center of a shallow bowl. The cabbage, salsify and turnips surrounded the meat and the plate looked inviting. I did not hesitate, with the first bite the meat fell apart (in a good way). It was soft and tender and the flavors were only enhanced by the sauce and surrounding accoutrements. Both the salisfy and turnips were tasty although the cabbage didn’t do much for the dish. The meat was a decent sized portion only left me wanting more because of how good it actually was (and maybe because I ordered a salad to start). I would go back and order this dish without hesitation.

Roasted Hanger Steak

Braised Flat Iron steak, Black beans and Swiss Chard

I was a little hesitant to order two red meats in one sitting, but I was confident that my arteries could handle such a feat. Hindsight is always 20/20. Immediately, I regretted my decision. I’ll admit when I make a bad decision and this was one of them. The lunch pre fix had tons of great options; all which came flooding back into my head when I took one look at the undercooked hanger steak. Three slices of rare and ultra rare hanger steak staring right up at me, just waiting to be sent back. Unfortunately, I was not man enough on this day and didn’t wanna be “that guy” to complain about every little detail. I managed to eat around the undercooked pieces and still enjoyed the meal.

DESSERT

Warm chocolate bread pudding with Cacao Nib Ice Cream

MMMMMMMAmazing. Warm, gooey, chocolatey and just incredible. A chocolate lovers wet dream. Sweet flavors bursting everywhere on this one. The texture of the bread pudding was mushy and was covered in warm melted chocolate morsels that just melted in your mouth. I am salivating while writing this. This dessert went perfectly with a cup of freshly brewed Ethiopian coffee. However, it may be too rich for just one person, so I would recommend sharing.

Overall, I loved everything about this place (except for the slightly undercooked hanger steak) and would come back whenever I get a chance. It lived up to my expectations and the hype I have been hearing for close to two years. This is the perfect place to go if your family is in town or for a special occasion dinner.

	Restaurant Review Rating Scale
			Total Points Available
Food	9		10
Service	9		10
Ambiance	9.5		10
Bang for the Buck	8		10
Overall	9		10
	44.5		50

42 E. 20th St., New York, NY 10003
nr. Park Ave. South
212-477-0777

SuperBowl Snacks

The Greatest Snack Food Stadium Ever Built

A friend recently sent me a link to make this. Just thought I would share this work of art with everyone.

Ingredients:

The Field:

1 Pound of Guacamole

15 Oz. Queso Dip For The Steelers End Zone

15 Oz. Salsa For The Cardinals End Zone

2 Oz. Sour Cream for the Field Lines

The Players:

15 Vienna Sausages

Helmets - 3 Oz. Sharp Cheddar Cheese

The Goal Posts:

1 Slim Jim for Each Goal Post

1 Oz. Monterey Jack Cheddar To Anchor (each)

The Stands:

58 Twinkies

1 Pound of Bacon

1 Bag of Nacho Cheese Doritos

1 Bag of Cheetos

1 Bag of Corn Tortilla Chips

1 Bag of Chex Mix

The Blimp:

20 Oz. Football-Shaped Summer Sausage (optional) (on second thought, no, this isn't optional. Go buy one.)

TOTAL CALORIES: 24,375

TOTAL GRAMS OF FAT: 1,285

TOTAL COST: $86.47

TOTAL DELICIOUSNESS: 1 Billion trillion dude. One billion trillion.

Here is the link to see the full article.

http://www.holytaco.com/ultimate-super-bowl-snack-stadium

Kittichai- a double shot of food

Here at the J Spot we love to provide a wide variety of opinions on food. This blog post is a compilation of two separate critiques; one done by myself and the other by Hillary. We both had the opportunity to dine at Kittichai within the past week with friends, and not together. Each of our reviews is significantly different. Hope you enjoy.

Review #1

Kittichai….just another trendy NYC spot

With close friends and family anxiously awaiting the release of this blog post, the expectations are even higher than usual; my fingers are slightly shaking as I press each key. The reason for dining at Kittichai was to celebrate the 25^th birthday of our dear friend Stanley (Official J Spot Birthday shout out). Don’t get me wrong, I had an enjoyable evening, full of classic college stories, fantasy football banter and well overdue catching up with good friends, BUT the point of this blog is to review food and that’s what I intend on doing. Let’s get started.

As always, I arrived a little early to scope out the joint before the guys got there and to let the server know to add a candle to the desert for the birthday celebration. My first impression of the décor was that it wasn’t over the top, but added to the overall concept of the restaurant. Dark wood trim outlined the dining area. Dimly lit lights, fake bamboo shoots and a pond with floating candles filled the center of the room. The service was not up to my standard, as the waiter had to continually check the menu whenever we had questions. Not surprisingly, we all ordered off the restaurant week menu which makes his job even easier, but this guy still had to take a peek at the menu to double check. To his credit, every dish and drink order was brought out promptly, even the martini that was ordered from one of the guys in our party who will remain nameless. Six of us got beers and/or “manly” drinks but this one guy thought he was too cool for school. I’ll let you ponder just exactly who this mystery martini man really is.

APPETIZERS

Fried Mussels in a Thai lemongrass and ginger broth

Nothing special about this dish. I was interested to try fried mussels, because I have never heard of such a thing. When the soupy dish arrived in front of my face I was immediately disappointed in my choice and was jealous of the people who got the tuna tartar. The mussels didn’t have much of a taste because they were drenched in an overly seasoned spicy ginger sauce. The heavy flavors of lemongrass also contributed to the demise of this dish. It was doomed from the start. I would not recommend this dish, but I tried the tartar which I would recommend if you are ordering from the restaurant week menu.

ENTREES

Seafood Bouillabaisse with fresh scallops, clams and giant prawns

Another mistake on my part. I wish the waiter would have given me a little heads up that the two dishes I ordered would be served in identical sauces. Same texture, same color (I think, the lighting was very dark) but this sauce had even more kick then before, which actually made it worse. It was difficult to eat without rice to dull down the spicy flavors which were causing me to break out in a sweat. Again, the fresh seafood flavors were completely dominated by the sauce, so I didn’t get to enjoy a perfectly cooked scallop which was calling my name from the bowl. I usually am a huge fan of soups, but I don’t want TWO of them as a meal and I would have loved if the flavors had varied some more. I would not recommend this dish, but would highly recommend ordering the Short ribs which looked and tasted phenomenal.

DESSERT

Jasmine flan

This dessert was intriguing so I thought I would give it a try. I appreciate creativeness in the kitchen, especially when it comes to dessert. It was served with a side of homemade jasmine ice cream which was light in jasmine flavors, soft in texture and was a great pallet cleanser to conclude my spice-filled evening.

Kittichai is what I would refer to as “BIT” (Buddakan in Training). Their creativeness is there but the execution is lacking as some of the components of their dishes just didn’t come through as promised. Perhaps, the chef should speak with Stephen Starr and find out how Asian Fusion is really done. As you can see, I was not overly impressed with this trendy, posh NYC joint. They are a dime a dozen in this city.

	Restaurant Review Rating Scale
			Total Points Available
Food	6.5		10
Service	6.5		10
Ambiance	8.5		10
Bang for the Buck	7		10
Overall	7		10
	35.5		50

Review #2

Trendy but not over the top décor immediately gives you a sleek Asian vibe; the lighting was dim and there were a lot of deep wood colors. The water basin in the center of the room was floating with candles and there appeared to be Orchids hanging from above. I immediately liked the feel I got from this place. The wait staff was perfectly nice and never snooty making you feel uncomfortable or out of place.

To the food…

We opted for the restaurant week menu; there were enough choices to make everyone happy. I knew immediately what I was going to have; Tuna Tartar appetizer and Pineapple braised Short Ribs as an entrée. One of my dining partners decided to be a bit more adventuresome; asking the waiter for his suggestion she decided on the Thai steak salad and the Bouillabaisse. Warned against her choice by my incredible boyfriend- she took a leap of faith… and told the waiter that he better not be wrong in his suggestion!

Grade A .meing. tuna tartar, limestone tartlets, peanut, ginger and lime zest

The presentation certainly received an A+. The plate came out with what appeared to be a farmer's Hoe holding 8 mini limestone tartlets each filled with a peanut and some zest. To the right was the circular mound of Tuna Tartar which sat next to a small dish containing a dark, thick, seeded sauce; An interactive process. Place sauce and tuna inside tartlet; place in mouth; chew. Scrumptious. The crunch and buttery flavor of the tartlet went perfectly with the sauce that alone tasted as though it contained both coconut and fish sauce. Alone the sauce was not my favorite but together with the tartlet it complimented the freshness of the fish.

Northern thai beef salad, Chinese long beans and roasted sticky rice powder

Having only tasted one bite of this dish before it disappeared off the plate I can not say much more than the beef was very tasty – with a nice kick and a refreshing finish of mint.

Pineapple braised short ribs in green curry, thai eggplant and sweet basil

For someone who does not like curry, I'm not sure what I was thinking ordering this dish other than pleading distracted… by the short rib and eggplant. I am pleased that I overlooked that not-so-minor detail. This dish was good. It was presented in a bowl where two pieces of short rib, off the bone, sat in the center of a delectable green curry sauce with a few pieces of eggplant (I must've missed the sweet basil). The meat was perfectly cooked and fell apart to the touch. Alone, the meat itself could've used a few more spices but the meat was not alone. Each bite was infused with the accompanying green curry sauce that had the perfect amount of flavor and spice without being overpowering. As an eggplant lover, it would've been nice to see a few more pieces on the plate- but I didn't let that get to me.

Thai seafood bouillabaisse, tiger prawns, scallops, and mussels

The most controversial dish of the night; highly suggested by some not to be ordered, my dining partner was pleased that she took this leap of faith. Although the broth was a bit bland and from my view the fish didn't seem that plentiful; my partner was pleased by her selection. She enjoyed the flavors and spices of the fish, even if the broth was a bit sub-par. For my taste, the one bite I took – the mussel in broth- was fine. But who am I to judge a dish I did not order- only tasted.

Kittichai succeeded in what a good restaurant week experience is supposed to accomplish; enticing the customer to come back on a regular night. I'd go back—after I get to the rest of the restaurants on our list that is!

	Restaurant Review Rating Scale
			Total Points Available
Food	7.5		10
Service	8.5		10
Ambiance	9		10
Bang for the Buck	8		10
Overall	8		10
	41		50

Neighborhood: Manhattan/SoHo
60 Thompson St
New York, NY 10079

(212) 925-2971

KittichaiRestaurant.com