Perry St- NYC Restuarant Review #13

Perry St……… “Perfection, well just about”

Taking full advantage of Open Table’s Appetite stimulus plan (Restaurant Week), my dining guest and I ventured west, very far west to find this gem. Perry St. is located on the West Side Highway, hidden away from the hustle and bustle of the West Village streets. At first glance, you might miss the sleek entrance, but just look for the exclusive condos on Hudson Street to guide you. Perry St is one of the many Jean-Georges restaurants around the city. After loving Nougatine this summer (the restaurant that was the catalyst for this blog), Perry St catapulted itself to the top of my long list of go-to places. There were two choices for each course so my dining partner and I decided to order the entire menu, the best move we could have possibly made. As there are a lot of dishes to write about, I’m going to jump right in….

APPETIZERS

Sweet potato soup with melted parmesan

Sent out as a palate cleanser, I was extremely pleased with the purpose of this dish. It was extremely cold out, so this warm, comfy soup was a perfect intro to the meal that was to come. At first, my taste buds were conflicted, but as I kept sipping (and slurping) I wanted more than what was in the little dish. Scents of the fresh and stinky (in a good way) Paremesean Reggiano cheese filled my airwaves. The strong but not overpowering taste of the cheese paired beautifully with sweet and subtle tastes of the sweet potato and cracked pepper. By mere appearance one would not think to order this dish but it's certainly a must have, which is perhaps why the chef prepared it as an amouse bouche.

Roasted Beets and Fresh Ricotta, wasabi and Shiso

Whenever I hear the word Beets, I immediately think of Dwight Scrute and then chuckle to myself; it’s quite amusing. Not until The Office – Season 2 did I actually try beets for the first time. With that being said I have become a huge fan of beet salads and was extremely happy when I saw this dish offered. The texture of the beets had the softness of a pear, exploding with sweet sensual flavors. The cheese was condensed to a foamy texture; mixed with a creamy wasabi, enhancing the flavors even more so and adding just enough kick. The beets were perfectly placed on the plate in a circle with a hole in the middle; a hole that was filled with walnut bits and cranberries. The entire circle was topped with the aforementioned cheese. Every bite blended together perfectly never overwhelming the palate.

Artic Char Sashimi, lemon, olive oil and crispy skin

I must admit, this was my first time eating artic char, and it certainly won't be my last. Presented beautifully as five to six small slices of sashimi, each piece came sprinkled with small crispy rings of skin to add some crunch to each bite. Although subtle, the crispy skin added just the right amount of crunchiness to each soft bite of sashimi. The texture couldn’t have been more perfect. The sashimi was not fishy or tough. The citrus flavors were light, but consistent throughout every bite. This dish had tremendous balance.

Slowly cooked Cod, Aromatic Black Beans with Sake and Ginger

This dish contained some very interesting flavors and spices that aroused some of my more creative taste buds. For instance, the mixture of black beans, along with avocado went beautifully with the full flavors of the cod by adding a fruity and saucy base to the spice blend. The ginger and anise flavors that lightly crusted the soft flaky fish were a good balance to the fish’s airiness. The spices gave the fish an interesting kick that kept me wanting more. Even if you aren’t a fan of the flavors, you can appreciate the thoughtful blends of spices and textures the chef put into this dish.

Grilled Hanger Steak, smoked paprika, butternut squash, caramelized Brussels sprouts

When it arrived at the table I didn’t want to ruin the perfection before me (considered taking a picture but felt it was a bit inappropriate). I continued staring a bit longer until I was finally ready to dig in. Flavors were bursting from all directions on this one. The steak was cooked to my liking, medium rare, and covered in a dry smoky paprika and anise flavor. The dish was topped with a lightly fried onion ring that did not leave you with feelings of greasiness. The steak was skillfully and beautifully presented with a smoky butternut squash. The brussel sprouts were soft, nicely browned on the outside and endless in flavor. I had a hard time parting with this dish and giving half to my significant other, but since part of our dining plan was to split everything, I was true to my word.

Overall, Perry St was an incredible dining experience. I was probably most impressed with the presentation of each course, which really portrayed the true skill that was coming from the kitchen. Each dish could be on the cover for any culinary book. The ambiance, the service, and the food were the closest thing to perfection that I have found on my food journey through New York City.

	Restaurant Review Rating Scale
			Total Points Available
Food	9.5		10
Service	9.5		10
Ambiance	10		10
Bang for the Buck	9		10
Overall	9.5		10
	47.5		50

176 Perry St.,

New York, NY 10014 nr. West St.

212-352-1900

http://nymag.com/listings/restaurant/perry-street/menus/dinner.html

TOP CHEF

TOP CHEF SEASON 5 PREMEIER IS TONIGHT AT 10PM ON BRAVO.

WATCH IT!!!!

Cavatoppo -NYC Restuarant Review #12

Cavatappo Wine Bar and Grill…..don’t waste your time or money

To be honest, I had high expectations of this place when I walked in the door. It was relatively packed and had a few people waiting in line for a table; which is always a good sign on a Friday night. As my party of six was seated, we were looking forward to a relaxing wine bar atmosphere with some delightful finger foods. To our dismay, the delicious sounding pizza didn’t even compare to DiGiorno, the finger food portions were not so plentiful, and to add insult to injury, the waiter gave me a weird vibe the entire night. He was not knowledgeable about the menu and didn’t live up to my minimal standards for restaurant service. He was unsure about the answer to every question asked, forgot to bring out plates and pushed for one of the more expensive bottles of wine. As I continue to blog, I feel it is my duty to report the good and the BAD dining experiences I encounter That aside, the wine was decently priced and they had a wide variety to pick from. We ordered the 2006 Montepulciano and the Pinot Grigio. On with the review…..

APPETIZERS:

Shrimp and Garlic Pizza

The pizza’s had good intentions with their ambitious sounding toppings. They just simply were not executed well. The shrimp and garlic pizza was a low point. The crust was thick and hard but not crusty. The sauce was dry and you could tell it came right off the grocery store shelf. Huge chunks of roasted garlic were scattered atop the pizza along with little pieces of shrimp. I did not enjoy anything about this pizza and would highly recommend against ordering it. I don’t even know why I am telling you not to order it, because IF you are actually reading this blog post I am guessing you will never step foot in Cavatappo unless you are going for just the wine.

Assorted Italian meat plate

Again, this dish was not up to my standards. I am not a food snob, but when I go out to dinner on a Friday night in arguably the food capital of the world, I expect a little better quality then packaged lunch meat and frozen pizza. The only thing worse would be the packaged lunch meat on top of the frozen pizza which I am sure was an option on the menu.

Assorted Cheese Plate

Our table, full of cheese enthusiasts, chose three cheeses to share: Taleggio (a brie-like cheese), Pecorino, and a Humbolt Fog goat’s cheese. The cheese plate was decent and although I enjoyed the toasted raisin bread that accompanied the dish as it nicely complimented our cheese selection; the preserves that also shared the plate, were less than memorable. Anyone who knows me well knows I enjoy a good piece of cheese. This was probably the highlight of the night, which is sad, because the cheese from some gourmet shop in the city and put on the plate.

Mussels and Calamari

I am grouping these together because I just can’t wait for this review to be over. The mussels themselves had no flavor and were a plastic-like consistency. Each mussel I put in mouth was a struggle to chew; I had no beef with the mussels but each time I ate one they just wanted to fight me.

Calamari is not a hard dish to execute, especially fried calamari. Cavatappo must have missed the Rachel Ray episode on “Do-it-yourself Calamari”. The breading was falling off and lacked the fried flavor I expect from a calamari appetizer. The sauce was cold, and didn’t enhance the dish at all. Although, they were nice enough to include a lemon so we could add some flavor to this awful dish.

There really isn’t much more to say about this place. It may have seemed that I was miserable all night by the way I described the food, but I was actually able to hold in my feelings for the food and have a great time. It was a nice triple date with friends, who will continue to remain nameless, followed by a night out at the Guggenheim for First Friday’s. For those of you not familiar with First Friday’s, I would highly recommend checking it out.

	Restaurant Review Rating Scale
			Total Points Available
Food	4		10
Service	7		10
Ambiance	7		10
Bang for the Buck	7		10
Overall	6		10
	31		50

Cavatappo Wine Bar ($$$)
Italian, Tapas, Other
1728 2nd Ave, New York 10128
At 90th St
Phone: 212-426-0919

Swich - NYC Restuarant Review #11

October 29^th, 2008

Swich Pressed Sandwiches….. "overpriced but good"

Today was a slow day at work, so when i heard that Swich was advertising a 67cent recession special on their hot pressed panini sandwiches, i couldn't resist. My Coworker and I decided to take a trip into the heart of Chelsea to try one of these famous Panini's. As we waited in the long line, discussions arose on which sandwich we would be devouring for lunch. Thoughts of the Buffalo chicken, Thanksgiving Day and the steak monster sandwiches made our mouths salivate. Unfortunately, they were out of Thanksgiving Day, so we both settled on the Buffalo Hot Pants. Who can blame my co-worker for wanting to emulate the master? However, I was really looking forward to sampling a different sandwich because they happen to have some great combinations to choose from.

For instance:

Trojan Horse ground lamb with beefsteak tomato, tzatziki, and fresh mint on rosemary focaccia.

Hippie Chick roast chicken, hass avocado and watercress with citrus vinaigrette on golden raisin semolina

Steak Monster sliced steak with caramelized onion, beefsteak tomato, romaine, and crumbled blue cheese smothered with steak sauce on ciabatta

I really enjoyed my Buffalo Hot Pants sandwich, which consisted of fried chicken breast smothered in buffalo sauce, topped with crumbled blue cheese and served on a French roll. The chicken was flavorful and not overpowered by the sauce. There was an abundance of crumbled blue cheese which melted nicely from being pressed so firmly.

All in all, Swich is a dependable place to get something to eat, but the $9 they get per sandwich is not worth it. If you are in the area and in a bind, I would go for it, but do not go out of your way.

104 8th Ave - Btwn 15th & 16th St
New York, NY 10011
212 488-4800

	Restaurant Review Rating Scale
			Total Points Available
Food	7.5		10
Service	7		10
Ambiance	7.5		10
Bang for the Buck	6		10
Overall	8		10
	36		50

Joe's Shanghai Restaurant - NYC Restaurant Review #10

Joe’s Shanghai Restaurant ….. “not your average Joe”

The name ‘Joe’s Shagnhai’ gives off the vibe of another average restaurant packed into the small streets of Chinatown, but don’t let that fool you. Famous for their renowned “soup dumplings”, this place attracts tons of tourists each day, creating lines out the door and around the block. Luckily, I did not have that problem as I beat the lunch crowd and was seated right away. Joe’s is all about speed; starting from the moment they seat you, to taking your order, to filling your water glass, to serving the food; they want you in and out as quickly as possible.

Joe’s does what I like to refer to as, “community dining”; they seat parties together at the same table. Once you get past the initial awkward stare and the dumplings arrive, you don’t even notice the three random people at your table.

Appetizers:

This was a no brainer. The waiter actually did the ordering for us. One order of crab soup dumpling and one order of pork soup dumplings. A common misconception is to assume that it is like a dumpling soup, with broth and a few floaters, but it is much more than that. The soup is actually inside of the dumpling along with crab or pork meat. Tightly wrapped on the outside, this doughy purse is about to burst at any moment, so be careful when biting into it, because the soup is boiling hot. The broth inside the dumpling was phenomenal, with consistent flavors throughout, very similar to the broth of a wonton soup. Personally, I prefer the pork to the crab, because it’s a flavor I’m used to when eating steamed dumplings; however, I highly recommend ordering both so you can compare on your own. They provide very sour vinegar as a dipping sauce which only enhances the flavors. I could go on and on about how interesting and amazing a dish this was, but I think Joe’s is the kind of place everyone should try on they’re own at least once.

SIDENOTE:

How do they get the soup inside those dumplings? Easy: They thicken it with gelatin and put it in solid. Then, when the dumplings are steamed, voila: soup!

Entrees:

After we downed the dumplings, we were immediately regretting ordering two entrees. The first is a staple in my mind, and always reminds me of Seinfeld.

Kung Pao Chicken…. “George likes his chicken spicy!”

Packed with peanuts and cashews, this dish did not disappoint. Small chunks of spicy chicken filled the plate, along with big slices of fresh red and green peppers. A consistent dark red shade was present throughout the dish, showing the beautiful colors of the burnt flavors from the bottom of the wok it came from. The amount of kick was just right, not too mild, and not too spicy. Nice job chef.

Crispy Whole Yellow Fish

The dish was exactly how it sounds. An entire fish (eyes still on) meaty, white fish fried to a crisp and smothered in a homemade sticky teriyaki sauce. White rice is included with any entrée so I would suggest laying some rice down on the plate and then covering it with the special sauce. It is a very exciting dish to order and perfect for sharing because everyone can pick and choose which pieces they want. Be daring and try the cheek muscles, or even the eyeballs.

Overall, Joe’s is a fine dining establishment and I would go back again. Well, I have to go back again because I already promised my girlfriend, who I ditched to go to Joe’s with my co-workers. Nevertheless, even with all the tourists and their maps and NYC T-shirts, Joe’s is worth the wait and is deserving of the hype.

	Restaurant Review Rating Scale
			Total Points Available
Food	9		10
Service	10		10
Ambiance	8		10
Bang for the Buck	8		10
Overall	9		10
	44		50

Joe's Shanghai ($$$) Chinese 9 Pell St, New York 10013 Btwn Doyers St & Bowery Phone: 212-233-8888

The day the J Spot stood still

Today's post is short, for I cannot think. If it does not make sense, it's because I'm famished and delirious. Enjoy

Today has been a tough day. I'm extremely vulnerable and desperate and clearly at my lowest point in as far back as I can remember. As we roam the streets of Chelsea the smells of Dallas BBQ and Brownstein’s cafe awake my taste buds which haven't experienced the joy of food since late afternoon yesterday. Yes, that's correct; I did not have a pre-fast dinner. For someone like myself who enjoys food so much this day is what I equate to dying a slow death. The optimism and thought that you can make it through easily fades as the minutes tick by. Each walk by the kitchen is tough. I had to put barriers up. Throughout the day I imagine vast plates of my favorite foods...like a lost soul in the desert finding a mirage of water...or peter pan imagining his feast among the lost boys in neverland.

Imagine this...
Salty slices of prosciutto fill my mind on this holy day. Pesto spreads with rustic Italian breads. At another table, my man Morimoto is hand rolling sushi; spicy tempura rolls, yellowtail and scallion and his own homemade wasabi sauce. I am now in my happy place that Happy Gilmore would be proud of. As I turn to my left, I see a large, piping hot brisket at a carving station accompanied by a creamy horseradish sauce...there is no line to wait in. As you all know, I have a soft spot for cubed cheese, but the cheese itself does not have to be soft. To my left is an entire Murray's cheese spread straight from Bleeker Street. Filled with Gruyere, Swiss to smoked Gouda and everyone’s favorite, creamy brie along with rosemary and olive oil crackers for the spread. I can even see some of my favorite people at the table with me; Larry David, Bobby Flay and yes, Ghandi. However, even in my happy place Ghandi won't eat. Go figure.

I woke up this morning with pan in hand ready to prepare an omelet fit for a king to fill the void left by the dinner I never had. Then my roommate caught me and spoiled all. It's now almost time to break the fast. I've never made it this long. My personal record to date in my 24 years of never formally fasting was 3pm. It's now 3:39 and my hands have started to shake. This isn't like the New York City marathon...there is no runners high down the home stretch.

Well I'm heading out now...It's time to embark on my uptown journey that will inevitably culminate in satisfaction among my people. The texture of the nova lox, the smoke of the kippered salmon and the creamy whitefish are awaiting me. But even in my desperate state...I will not forget the secret ingredient...cucumber.

Josh

**Co-authored and contributions from Matt Litman (his blogging debut)

A Salt and Battery- NYC Restaurant Reveiw #9

October 5^th, 2008

A Salt and Battery ……. "The king of all fish sticks"

After watching these guys destroy Bobby Flay on his up and coming Food Network show, "Throwdown," I felt obligated to see what all the fuss was about. Discretely located in the heart of the West Village, this place is no longer a New York secret. Be prepared to wait for your food, and then wait even longer for a seat in the small parlor style establishment. Good things come to those who wait.

A Salt and Battery offers a variety of fried fish and has quietly filled the void for many British natives who are in search of their homeland favorite: Fish n' chips. Don't make the mistake of ordering fries, as they specify clearly on the menu, "CHIPS! NO FRENCH FRIES HERE!" I think they are still a little bitter from the war. Now onto the food…

You have the option of a few different fish, ranging from pollock, sole, haddock, whiting, cod, etc; all of which are meaty white fish, perfect for drenching in oil and throwing in the fryer. They pride themselves on the secret batter which coats each fish before it touches the oil.

My party ordered the haddock, pollock and a large order of chips and deep fried beets to share. Personally, I thought the Haddock was far superior to the Pollock because of the meaty consistency and a much fuller flavor. The Pollock was good, but reminded me of fish sticks from the cafeteria in 4^th grade. Vinegar, salt and homemade tartar sauce is available at your disposal and for good reason. I would highly recommend drenching the deep fried fish in vinegar to give it that sour flavor that contrasts with the salty, fried flavor of the crust. The tartar sauce is also a secret of the kitchen; consisting of a mayo base, pickle relish (or slaw), horseradish sauce, etc. Either way, the tartar sauce is phenomenal and is a must when eating here. The fries were crispy, salty and the perfect size. They were cut like mini steak fries, short and fat, like little chodes.

I will definitely go back to A Salt and Battery at some point because there were tons of things on the menu which I am still eager to try. For instance, they offer fried scallops, which looked so incredible that I almost grabbed one from the person sitting next to me. A Chip Butty, which is essentially a French fry sandwich, but a little more dressed up. For some reason, Europeans love putting fries in their sandwiches and clogging their arteries even more. That trend never seemed to catch on in the US. The interesting side that I did get to try was the deep fried beets, which were pretty tasty; I am sure Dwight Shrute would agree. The sweet flavor of the beets contrasted nicely with the greasy, deep-fried breading and made for an interesting side dish. They even offer a deep fried mar bar for desert. I was too stuffed to even attempt to eat anything else, so I will have to save that treat for next time.

In closing, A Salt and Battery is a great neighborhood treat, and is a great alternative to other greasy foods (burgers, chicken fingers, cheesesteaks, etc.). It's a fun place to meet friends, get a quick bite and then enjoy the surrounding neighborhood of the west village.

	Restaurant Review Rating Scale
			Total Points Available
Food	9		10
Service	9		10
Ambiance	9.5		10
Bang for the Buck	9		10
Overall	9		10
	45.5		50

A Salt and Battery

http://www.asaltandbattery.com/menu

112 Greenwich Ave
New York, NY 10011
Phone: (212) 691-2713