Food & Politics

WE'VE MOVED!

genawolfson — Wed, 09 Jan 2013 12:21:10 -0500

New Look, New Name, Same Incredible Reviews.

I invite you to check out my new blog, The Political Foodie, for easier search features, more pictures and new categories.

WE'VE MOVED!

genawolfson — Tue, 09 Oct 2012 14:33:00 -0400

New Look, New Name, Same Incredible Reviews.

I invite you to check out my new blog, The Political Foodie, for easier search features, more pictures and new categories.

Blue Cheese Steak, Green Beans & Caprese Salad

genawolfson — Mon, 24 Sep 2012 16:51:05 -0400

For Recipe and Review, Click Here.

Paradou

genawolfson — Mon, 24 Sep 2012 16:50:21 -0400

See Review Here. Chronic Drunk Brunch.

L'Artusi

genawolfson — Mon, 24 Sep 2012 16:49:26 -0400

See Review Here.

Rosh Hashana

genawolfson — Tue, 18 Sep 2012 16:12:03 -0400

See Review here.

Meatball Shop

genawolfson — Wed, 12 Sep 2012 08:02:02 -0400

See the review here

Bohemian

genawolfson — Sun, 26 Aug 2012 23:45:57 -0400

“I feel cooler for having eaten here,” my friend said as we sat back in our seats, stomachs full, staring at the carcass of our bronzino and remains of mac and cheese. I couldn’t have agreed more. And not only that, I think my palate is grateful for the wonderful dining experience and angry at the same time that no meal for a while will live up to this.

Everything about our meal at the exclusive, hidden Bohemian restaurant was memorable. The service, the food and the other patrons, one in particular spilled invaluable culinary knowledge about dining in New York, D.C., Philly, and Tokyo. He had to be someone in the culinary world, and I will continue to try and figure out who until I see him on the cover of some big magazine. I learned, or attempted to learn, how to cut fish cheeks out of my bronzino and have a new documentary to watch. A meal at Bohemian is not just about the food, it’s being around other foodies, real foodies, and sharing the magical, ritualistic experience that is dining.

Walking down Great Jones Street at 9:45, we searched for street numbers on the dark, but crowded sidewalk. Finally, we saw the little number “57” on a graffitied doorway. A little paper taped sign, that one would not notice unless searching, directed us down the ramp way and through an open doorway. This scenario reminded me of the stories of horrors down hidden door ways, however we were confident and our fears disappeared once we went further down the rabbit hole.

I pressed the buzzer, and a trendy, young Asian women opened the door. Bohemian is an intimate restaurant, with simple decor of signed guitars and little Japanese flare with a simple plants and to in a cutout window at the far end of the restaurant. A sushi bar on the other side seats about four, with masterful chefs creating wonderful, intricate dishes. At the five tables in the restaurant, the seats were low and plush, with pillows attached to each one for added comfort. I immediately regretted wearing heels out, longing for slippers to curl up in a ball in the chair.

Every part of the restaurant, with the simple attention to detail, felt comfortable and special. The napkins were old sheets or rags of some sort. Each one unique from the last. Chopsticks sat on black stone, which reminded me of lava rocks. With this much detail and care put into the decor, I knew the food would blow me away. The waitress placed cold, lemon cloth towels in front of us to wash our hands, ridding us from any dirt from the outside world.

A couple sat at the table across from us, epitomizing the word, “cool.” Both his arms were adorned with sleeves of tattoos and his equally beautiful date had saran wrap on her newly decorated upper arm. One dish was placed in front of the couple, which was a part of the tasting menu, as well as a la carte. We had debated which culinary course to take and politely asked for advice. They said they had been a la carte and helped guide us in our culinary decisions of the night. He was a regular here and had been to the restaurant’s Tokyo counterpart; clearly well-versed in the culinary world.

From his recommendations, we ordered cocktails, a must. I decided on the Mint Gold. Amber decided on the Jimmi.

(Bourbon, Mint, Fresh Lime, Ginger Syrup, and Candied Ginger)

When it arrived the drink looked more like a tropical beverage then a Japanese cocktail. I took a sip and was shocked by the coldness in my mouth. I took the straw out of my mouth to realize it was metal. What a clever idea.

Then we turned back to the great food debate. The simplicity of the menu, with small if any descriptions and adjacent Japanese writing, left so much to the imagination. The restaurant ‘stars’ the dishes that they are most known for, and as first timers, we shouldn’t miss. The waitress was wonderful and patient, smiling with the knowledge that it was our first time. Her expression read excitement for us to experience what was to come. I trusted her guidance on our culinary journey.

We ordered the uni croquette, wagu beef sashimi, vegetable fondue, Bronzino and Mac and cheese. The waitress told us to order all at once since the kitchen would be closing relatively soon. Unlike other restaurants, I trusted the decision to at once order wouldn’t result in the arrival of all the dishes at once.

Our new friend, looked over at us, chopstick full, and told us to add the fried sweet potatoes. We did with pleasure.

The uni croquette was the first dish to arrive.

While simple in presentation, with the bright orange sea urchin on top, the flavor and complexity came to light with one bite. With each wooden spoonful, the richness continued to build. Sea urchin has a sweet, salty richness to it. The flavor is similar to that of lobster roe, with a lighter, creamier texture. I absolutely love it. The croquette itself had a very lightly fried, crisp exterior, keeping the inside moist and decadent. I couldn’t fully decipher the ingredients giving this sweet, umami flavor. The sea urchin (uni) had a light, subtly that built with each bite. It was unlike anything I had tasted.

The market vegetable fondue arrived next. The waitress lit the flame under the glass bowl filled with a white liquid next to the giant, wooden bowl filled with ice and market, seasonal vegetables.

I started with a cucumber, the lightest veggie to really taste the fondue. The flavor reminded me of Ranch dressing, on crack. Warmed all the way through, the fondue had a light cheeses flavor and creaminess to it. Of all the vegetables the raddichio and radish were my favorites. The dish was good, but nothing insanely memorable other then the presentation. An idea for the next time I serve crudités.

The fried sweet potatoes were placed on the table shortly after the vegetables, stealing all of my attention.

Our friend at the other table was right. These were chronic. They lacked the coloring of normal sweet potatoes. The insides was more of a light white, yellow. But the crisp and sweet crunchy exterior was delicious and then the inside melted in your mouth. I could eat these for days, years and still not have enough.

The wagu beef sashimi came next, transitioning our meal towards the main dishes of the meal.

Simply prepared, the dish burst with rustic flavors letting the high end wagu beef shine. Sashimi refers to the method of slicing and preparing meat or fish, so this cut would be new to me. The beef had been lightly salted and simply seared on the top, with the bottom untouched by the kitchen. I added a little wasabi to the soy sauce, squeezed lemon juice on top, picked up the delicate pick of meat and plopped it into my mouth.

The meat tasted unlike any cut of beef I have ever tried. It was so light and luscious all at once. It was wagu beef in its purest form. It melted into my mouth, causing me to sink back and smile with glee. The slight salty flavor from the sea salt and soy sauce, slight kick of heat from the wasabi and balance of acidity from the lemon juice played off each other in harmony. Everything about this dish was culinary magic. The pickled cauliflower added to the dish with fresh acidity to contrast the rich flavors.

This dish was why you dine and seek out new places. The discovery and transformation of something simple into something extraordinary and mind-blowing.

The crusted top, steaming hot ramican, and soft pieces of cheesy toast on top didn’t even give justice to the creamy, oozing noodles inside.

“Who would’ve thought the best mac and cheese of my life would be at a Japanese place,” Amber said barely looking up in between bites. The two of us hardly noticed the whole Bronzino placed on the table. We were drawn and swimming in a pool of divine mac and cheese.

The inside was gooey and decadent, but without any added fluff like so many other places using truffle, lobster and other rare ingredients to up the price and lure. The mac and cheese was the cheapest item we ordered ($10) and worth every single penny. The creaminess of the cheese and surrounding broth coated the elbow noodles. The top had the coveted layer of crisp cheese, giving a bit of crunchy char. The wooden spoons allowed for us to soak up all of the juicy flavor, not missing a bite. I spooned the delicious content onto the top of the cheesy toast creating the most absurd, decadent bite. Pure cheese flavor.

The final dish of the evening, as recommended by our waitress and the gentleman at the other table was the whole grilled Bronzino.

I dug in tasting the fish alone at first. There little bowl next to me began to fill with bones as I worked around all of the different parts. Pretty quickly, I we t straight for the head, picking out the eye balls (I’m adventurous and they taste delicious, salty with a burst of flavor and some crunch) and making my way through the head. The fish melted in my mouth, reminding me of the flavor and sweet, richness of lobster guts, my favorite.

The vegetables on the sides were continued to surprise me as I made my way deeper into the sizzling skillet. First brussels sprouts, then zucchini. I popped a mushroom in my mouth then discovered the most unique piece of all; an olive! Who would have thought that an olive would find its way into Japanese cuisine. But I loved the salty contrast it brought to the vegetable medley. Unfortunately, Amber and I were far from capable of finishing the entire fish, but it was rich and delicious with every bite introducing new flavors.

I sat back in my seat, completely satisfied and blown away by all of the culinary genius that I had enjoyed. We kept recapping each dish after the fact, finding each to be even better in retrospect.

Besides the other table that we had spoken to throughout the meal, the place had cleared out. We never felt rushed. It was a true, refined, yet comfortable dining experience. I then received the number to the restaurant, which serves as the key to the golden culinary kingdom.

I cannot wait to come back and share this secretive, culinary delight with my Dad or some other lucky individual. Because this hidden gem is a must for the culinary savvy to discover. But good luck finding it.

XO,

Bohemian - New York, NY

"This is food politics in its rawest form."

genawolfson — Thu, 23 Aug 2012 15:41:00 -0400

““This is food politics in its rawest form.””

- A NYTimes piece about Shopsin’s, insanely appropriate. I’m already plotting the game plan of what to order. Can’t wait to share!

Corner Bistro

genawolfson — Wed, 22 Aug 2012 14:51:43 -0400

After drinks at Standard Beer Garden and dancing at Hog’s, my friend Rachel and I were starving for the dinner we had missed. Although Meatpacking is home to some of the best restaurants in the city, the prices were far from wallet friendly. We both knew a little salad would not suffice, causing us to turn to the best thing at that hour; burgers.

Rachel had been to the delicious, hidden Corner Bistro. I had actually been to this location a few summers ago for drinks, not knowing about their food.

We entered the dimly lit, dark bar. The place was packed for 11:30pm on a Tuesday night. Friends crowded around tables, digging into the food in front of them. The loud noise and fun atmosphere made this more then just a late night meal.

We sat down at the bar. Unknowingly I quickly ordered a Pilsner, my favorite Czech beer. We looked back up at the tap list and noticed that they served McSorley’s light and dark beer. Bummer. For next time.

The menu is on a board, showing very simple items and inexpensive prices. We ordered the Bistro Burger to share and fries, with a side of mayo.

I kept eying the food placed around us, inhaling the sweet aroma of melted cheese, sizzling bacon and meat, stomach grumbling. Finally, the paper plate of fries and burger were placed right in front of us. They brought a side plate with a knife on top to split the delicious burger. I took all my might not to dive in and devour the burger instantly.

(Bistro Burger: Bacon, American Cheese, Special Sauce, Toasted Sesame Bun, Lettuce, Tomato)

I asked for the tall, yellow, generic squirt bottle of mustard and poured it onto the side of the plate. Deli mustard, my favorite came out rather then the gross yellow French’s mustard. Before I even tasted the food, I knew it would be good. You can definitely tell a lot by the mustard.

The fries were crisp but light inside. The ideal, not overly greasy fry. It tasted like the fries you always think you are going to get at McDonald’s but always end up disappointed with your fingers covered in grease and stomach about to explode. These fries were clean and crisp. I could have eaten plates and plates paired with mustard and mayo (which I learned to love with fries at age 12 in Belgium.)

Then, I split the burger and dug into my half. No need to add condiments. I hadn’t realized what the bistro burger entailed before ordering, but it came standard with bacon, American cheese and special sauce. This is not the burger for the kosher.

I took one bite and sunk back into my bar stool. The juicy burger, cooked medium, melted in my mouth. This was not a place to go with a boy, unless you are really comfortable. My hands were covered in burger, face messy, silently devouring one of the best bar burgers I have ever tried.

There was something simple and rustic about this burger. It lacked any of the fancy, fluff that many high end, over priced places serve. Instead, it kept every component simple, but made well. The cheese melded with the burger to almost be one and then the crunch of the bacon completed the dish. Then the fresh little bite of tomato and lettuce gave that added juice and light crunch. One hell of a burger.

Just a side note, the place is cash only, so be sure to have a $20 in your wallet. That will be plenty. They serve burgers until 3am during the week, so the next time your stomach starts grumbling after a night out, you know where to go. I know I’ll be back.

XO,

Corner Bistro - 331 West 4th Street - New York

Big Gay Ice Cream Shop

genawolfson — Mon, 20 Aug 2012 15:07:00 -0400

Rainbows, Unicorns, and Ice Cream. Awesome life-changing ice cream. That’s Big Gay Ice Cream Shop for you.

Very few things would drag Upper West Siders down to the heart of the East Village on a Sunday night, with new TV premieres and HBO shows on. But this was not just any type of craving, this was Big Gay.

Formally an ice cream truck, Big Gay parked on 17th and Broadway, with lines down the street and twitter as your only guide for its hours of operations. My sister, Amanda and I waited for at least an hour last summer to taste its unique flavor and deliciousness. We had heard about the Salty Pimp, one of their signature dishes, from Gail Simmons on Best Things I Ever Ate and knew we needed to try. And with one bite, our lives were changed forever. No cone would ever live up to this. We dreamed about its salty-sweet complexity for days to come.

(Amanda and The Salty Pimp, August 2011)

Recently, Big Gay opened a storefront in the East Village, offering extended hours and a permanent location for ice cream lovers far and wide. No longer would twitter dictate our discovery of ice cream or result in sadness when learning they had ventured outside of Manhattan.

We made the hike from 72nd and Broadway on the 2 train to 14th Street, transferred onto the L and resurfaced on 14th and 1st. We walked seven blocks to 7th Street between 1st Ave and Avenue A. With each step, our excitement level rose. Turning the corner onto 7th, we saw tons of people, walking down the street, extreme ice cream cone in hand. We couldn’t wait.

The line was out the door of the small shop. People from all backgrounds seemed to crowd the inside, trying to eye the board and discover all of the wonderful house made, concoctions. Bright colored unicorns decorated the selves and a giant mural of one covered the entire left side of the wall. They truly went all out.

(c/o Big Gay Ice Cream website)

We had a serious conflict of flavor interest. Our favorite had been the salty pimp from last summer. They make their dulche de leche in house with is injected into the swirled vanilla soft serve. Then they covered the vanilla ice cream in coarse sea salt. Finally, its dipped into hard chocolate shell hiding all of the wonderfully complex flavors inside. We even spoke of the cone’s greatness to our new friends on line.

However, when the board came into view, we saw the game changer.

The American Globs. A vanilla swirl, sea salt, chocolate shell and the ultimate, pretzels. However, we were still torn. It felt like we were cheating on our pimp, the salty pimp. The waiter behind the counter, who my sister described as Kid Cudi’s doppleganger, solved all of our problems. He added dulche de leche to the American Globs, turning it into the Salty American Globs Pimp.

We acquired a punch card for our many future trips back and stood to the side, while waiting for our cone to arrive. You can see into the back area, watching the ice cream cone come to life.

We went outside and sat down on the benches in front of Butter Lane Cupcakery. And dug in. The crunch of the salty pretzels were instant, followed by the rich chocolate and creamy vanilla inside. Then the dulche de leche on top, and also injected into the ice cream filled each bite with a creamy, sticky flavor. Everything about this cone screamed decadent perfection. Our new friend in line laughed at us for sharing, but it was the ideal portion. After the top was devoured in smiling silence, we stuck our forks into the cone. Pieces of pretzels stuck together by dulche de leche and chocolate burst with flavor. It seemed like the most perfect candy bar to never have been created.

The cone was so good, we contemplated heading back in for a second, but our conscious got the best of us. We then made a pit stop on St. Marks street for some cheap sunglasses for Amanda and then made the long 3.9 mile hike up Broadway and through virtually every neighborhood, back home, high on ice cream and discussing our plans to return.

XO,

Big Gay Ice Cream Shop - 125 East 7th Street - New York, NY

*Amanda and I want to begin a petition to bring Big Gay to the Upper West Side, thoughts?

Alice's Tea Cup

genawolfson — Fri, 17 Aug 2012 13:20:00 -0400

The last time I ventured down the stairs to Wonderland was years ago for my sister, Amanda’s 11th birthday. At Alice’s Tea Cup, her friends played dress up with the numerous wings, crowns and boas hanging from the walls and ate little scones, cucumber sandwiches, cookies and tea. An elegant meal for ladies in England transformed into a whimsical, playroom for children and adults of all ages. I sat at a table across from the girls, with an old boyfriend in tow, wishing I could truly enjoy the same pleasures as the young-care free birthday girl.

This morning, on a beautiful Friday, after readingComfort Me with Apples, Ruth Reichl’s book, on the balcony, I had a craving for something playful and delicious. I knew just the spot.

Located right off Columbus on 73rd Street, I entered Alice’s Tea Cup for the first time in years.

The awning outside had lost is shine over the years, but the playful chalkboard full of hearts and delicious sounding dishes reminded me of the beauty inside.

I entered to the sweet smell of fresh baked goods, lining the counter top. Scones, Cookies and Cupcakes of all shapes and sizes made me drool with excitement. Behind the counter, endless metal tins of tea leaves made your taste buds dream of all the endless possibilities and pairings. I walked past all the young women, with their children in tow, and groups of friends hoping to escape to Wonderland for the afternoon.

The adorable friendly gentleman behind the counter caught my eye staring at all of the wonderful treats. I asked for his opinion, and he gave the answer I had hoped for “Raspberry Chocolate, because what’s better then raspberries and chocolate together?” I couldn’t agree more.

I am usually a coffee addict through and through, but it seemed sacrilegious to inquire about iced coffee when I doubt a bean had even entered the store. I asked for an iced tea, without even realizing the possibilities. Silly me. He asked what flavor I would like and began to list off the complex, delicious sounding combinations. I ultimately decided upon the Coconut Vanilla Rooibos Tea.

Upon checking out, I asked for some coddled cream for my scone. The waiter flashed a big, white smile at me, saying that the cream and homemade jam was already included in the bag. Pure delight.

The hostess handed me the iced tea, I placed the straw inside and a wide smile crossed my face.

The sweet subtly of the coconut allowed for me to drink the tea without any added sweetness. The hint of vanilla was light and the tea, flavorful. It was so refreshing, in the hustle of my morning commute, I uncharacteristically sat down in the park outside the 72nd street station, read my book, sipped my tea and enjoyed the lovely Friday morning.

I arrived at work, excited to indulge in my scone.

The scone was delicious, with each bite inviting different flavors to the party. The outside had that nice crisp exterior and the inside was creamy and fluffy. The bites of chocolate gave off a dessert sweetness which was in turn mellowed by the buttery, decadent dough. Then the tangy, sweet flavor of the raspberry and the little crunch of the seeds inside rounded out the entire scone. The addition of the jam and butter added more elements to this wonderful breakfast.

I find myself cutting off the rest of the world, smiling with glee at my little desk enjoying every bite of Alice’s Tea Cup. This will definitely happen more often.

XO,

Alice’s Tea Cup - 102 West 73rd Street - New York, NY

Montville Inn

genawolfson — Mon, 13 Aug 2012 15:36:00 -0400

The old, fond memory of elegant dining and delicious whimsical, Asian inspired dishes in the heart of suburban New Jersey vanished after my latest meal at Montville Inn. Birthday, graduation and goodbye dinners had been spent at this charming, stand alone house. Valet service used to provided, even though the lot was small and easily accessible. It was truly all about the experience.

(c/o Montville Inn Website)

However, on a Sunday night, slightly dressed up for a goodbye dinner for my middle sister, Leigh and welcome home dinner for the youngest, Amanda, our family entered Montville Inn. It would be the last meal the five of us would have all together until Thanksgiving and we had wanted it to be special.

On arrival, something felt different. No valet offered to park the car, and the once bustling restaurant was nearly vacant at 6:30pm on a Sunday. I guess we were yet to get the memo; this once hot spot was out.

The waiter informed us that the restaurant would be changing ownership in a few months. My dad asked why they sold the business. The waiter quickly corrected that it wasn’t sold, but bought. It all seemed a bit confusing, but we were now aware that a local, but delicious Italian restaurant, Lunello’s would be calling this place their new home.

As we glanced over the menu, we ordered our favorite dish, the fried calamari, prepared two ways. I couldn’t wait to indulge in this complex dish combing sweet, spice and savory in one.

The waiter rudely tried to push some mozzarella stick with shrimp appetizer on us, claiming we couldn’t get it anywhere else and the best item on the menu. We happily declined, feeling as if the new ownership had already sunk in, transforming a classic restaurant into Applebee’s.

However, with the theme of the night, I was sadly disappointed when the calamari arrived.

(Calamari; Kung Pao with Pineapple and Hot Cherry Pepper with Shallots and Garlic)

The calamari lacked the crisp and necessary coating of flavor. Each piece, which seemed scare with the over abundance of condiments became soggy, almost as if the dish had just been waiting in the kitchen for some unknowing family to order. I found myself longing for the memory of this dish from meals prior.

Then it was time to order dinner. Amanda and I decided to split an appetizer and entree. We asked for the tuna tartar, a favorite of ours. We were told they no longer serve tartar, but rather a tuna crudo with avocado. Fine. Then we ordered the pistachio crushed salmon, split.

My dad inquired about the Bison, a lean cut of meat and a favorite of his over the years, ever since its discovery at the most wonderful restaurant, Cafe Diva in Steamboat, Colorado. They no longer served this delicious dish, making me wonder why all of the favorites had been removed from the menu. Then he attempted to order the corn chowder. They were out. Of course. The waiter offered a bean soup instead, as if that dish was remotely in the same flavor profile other then the liquid and hot component. He settled on a salad.

Our tuna crudo arrived in the most disappointing of presentations. No care and consideration did the chef put into the plate. I could have designed it better. The sad pieces of fish draped the avocado, with a thimble of liquid on the side of the plate. Three uneven cucumber slices served no purpose and one lonely fried, greasy wanton chip stood alone.

(Tuna Crudo, Avocado, Crispy Shallots, Cucumber, Wanton Crisp, Sesame Soy Vinaigrette)

I took one bite of the tuna, trying to be optimistic, but instead was overwhelmed by sea salt. Amanda and I both have an love for salt, I tend to each tomatoes like apples, salting it after each bite. However, this was too much. It completely ruined my palate for the entire dish, with the flavor of salt lingering and burning my tongue as I attempted to enjoy the dish. I just didn’t think it could get any worse.

But it did.

Our salmon arrived, split onto two separate plates, which I will give the restaurant props for. I always love that simple gesture of making the act of sharing easier. It was served on a pile of bright, rainbow Swiss chard and deep orange sweet potato purée.

(Pisctahio Crusted Scottish Salmon, Maple sweet potatoes, Rainbow Swiss Chard, Cider Gastrique Drizzle)

Amanda tried the fish first, pushing her plate towards the center of the table. ”It’s over cooked, I’m not going to eat this. What do you think,” she asked me. Looking at the salmon, I could see the white pieces of fish coating the surface, an immediate sign of being over cooked. The pink color barely showed with the “crust” of pistachio, which looked more like left over ice cream sides placed on top of the fish rather then part of the dish. I tasted the dry, flavorless salmon. Rarely do I send dishes back, but this fish had been cooked to the point of being in edible.

The one shining dish of the night was my mom’s Kung Pao Chicken, served over rice with snap peas. I enjoyed the flavorful chicken and nutty, but sweet peanuts. By the time my salmon came back, cooked to my liking, I had eaten far too much chicken that the salmon wasn’t even appetizing anymore. I did love the Swiss chard and potatoes. A fine compliment to a weak protein.

In addition, Amanda and I indulged in the bread basket with a delicious olive tapenade instead of butter. We stared at our fish in shame, disappointed at the food this kitchen would think acceptable to serve. We paid our check and exited Montville Inn. This time, for good.

XO,

Montville Inn - 167 U.S. 202 - Montville, NJ

Isabella's Strawberry Butter

genawolfson — Mon, 13 Aug 2012 14:42:00 -0400

Every morning, I wake up to tons of spam emails from Groupon, J.Crew, and any other site I regretfully gave my email address to. However, in the mix of unwanted emails, I sometimes find ones that are worth clogging my inbox.

My absolute favorite brunch place, Isabella’s, sends out a monthly email with fun little specials for their regular subscribers. I am an avid fan of all things they make, but have a weakness for their Strawberry Butter. This month, they decided to share their recipe with the faithful email readers.

I forwarded the recipe to my mom on a Saturday morning, and by the time I was home a few short hours later, she surprised me with my favorite treat and fresh Cinnamon raisin bagels. The perfect New Jersey morning.

I invite you to try the recipe too. Make morning a little bit more fun and bright with their version of Strawberry Butter.

Recipe:

ISABELLA’S FAMOUS STRAWBERRY BUTTER

Ingredients

1 pound softened unsalted Butter

6 oz fresh Strawberries

1 Teaspoon Sugar

Pinch of Salt

Method

1. Combine Strawberries, Sugar and Salt in a bowl

2. Toss with a spoon and let mixture stand for 10 minutes

3. Place butter in a food processor and whip it until smooth

4. Add strawberry mixture to the food processor and whip mixture until smooth

5. Spoon strawberry butter into a small ramekin and serve immediately with Irish Soda Bread, or the bread of your choosing.

Beauty & Essex

genawolfson — Mon, 13 Aug 2012 13:41:00 -0400

Getting off the M train at Essex Street, my sister posed the question about up and coming areas in NYC. “What determines what is in and what is out? This whole area seems kind of sketchy.” At 10pm on a Wednesday night, without alcohol goggles and groups of friends, the Lower East Side gives off an unwelcoming vibe. The dark, unlit sidewalks, garbage on the street and unfriendly faces, made New York intimidating. However, I knew our destination and led my sister down Essex.

We arrived at our location, with the glaring yellow lights of “Beauty & Essex” giving some life to the dead street.

We walked through the glass doors, with the window displays revealing unwanted jewelry and nick-knacks you would find at your unfashionable Great-Aunt’s house, which hadn’t been redecorated since the first World War. We entered the storefront, with the little room filled with similar pawn shop items, blending in with the entire outside vibe of the street. A large, tough gentleman stood by a back door and a trendy young girl stood behind the check out counter. I said to the gentleman that we had a reservation.

He opened the door to another world.

We entered Beauty & Essex, a creation of Chris Santos’s imagination (he also owns the famed Stanton Social). The dark decor and restaurant gives off a Prohibition Era vibe, with the secretly hidden restaurant, elegant chandeliers, dark floral bouquets and up beat music at just the right volume level.

We approached the hostess stand, decorated with open glass and more pawn shop jewelry. We were immediately led towards the back of the restaurant, to a lovely end table, right off of the main dining room. I sat back on a black, leather couch staring out at the other tables and beautiful people occupying them.

I opened the menu, to the sweet inscribed message, “Start Sharing at Beauty & Essex.”

We would ultimately start sharing, but not yet. First, it was about the cocktails. Each was uniquely named as if they were straight out of a detective or prohibition era novel. I ultimately decided on The Coronado, a combination of tequila, passion fruit and coconut water. Leigh ordered a more refreshing drink, The Emerald Gimlet with vodka, fresh basil and lime.

Our drinks arrived and we toasted to a fabulous last meal in Manhattan. As Leigh explored the restaurant, she sat down and smiled about the wonder that is Manhattan. The discovery of something new, always an up and coming area and the ability to leave the cliche places of days out with underage friends. This would be the perfect ending to a wonderful summer.

The waiter delivered an amuse-bouche onto the table, to begin to excite our palates with a playful little bite.

(Beet Tartare, Wasabi Aioli, Parmesan Crisp)

I absolutely love beets, so this was the most ideal start to our dining experience. The bite was rich and full of flavor, all fitting onto a crisp the size of a quarter.

Already excited about our dining experience, we decided to begin the meal with a selection from the Raw Bar selection of the menu. We selected with the Tuna Poke Wanton Tacos, per the recommendation from our waitress. The dish was a playful twist on the Mexican classic dish.

(Tuna, Wanton Taco, Wasabi Aioli, Sesame Seeds, Cilantro)

The simple, yet playful presentation with each miniature taco having its own little spot on the tray really epitomized the restaurants theme. The crunch of the wanton shell broke with the first bite with the soft, silky raw tuna inside. The bite of the wasabi aioli gave the necessary element of spice. I found myself wanting more as we split the last taco, waiting for the next dish to arrive.

After my love affair with Stanton Social’s French Onion Soup Dumplings, I felt it necessary to order the Grilled Cheese and Tomato Soup Dumplings, Beauty & Essex’s version of the playful soup presentation.

(Grilled Cheese Dumpling, Smoked Bacon Bits, Tomato Soup)

While Stanton Social serves dumplings in an escargot tray, Beauty & Essex confines the ideal soup bite into a Chinese soup spoon. The classic pairing of tomato soup and grilled cheese is always a favorite, but this dish allowed for you to have the right bite with each spoonful. The dumpling had the wonderful exterior crispy flavor, with the sweet tomato soup below. Slurping the spoon, you taste the hot soup, then bite into the grilled cheese, which melts in your mouth, followed by the salty smokiness of the bacon. I could eat this dish daily.

We decided something fresh was necessarily during our meal, so we ordered the tomato tartar, an interesting play on any raw dish we have enjoyed. It was not vegetarian making the choice of tomato even that much more interesting.

(Balsamic Tomato Tartare, Sunny Side Up Quail Egg, Shaved Parmesan, Chives, Parmesan Crostini)

This dish might have been my favorite of the night. The flavor profile was so surprising and unique, building with each and every bite. The little quail egg broke over the tomato, which had been soaked in balsamic, giving a nice bite of acidity. The creamy egg, with the fresh tomato and crunch of the Parmesan crostini created such a wonderful and playful dish for my palate. Bite after bite, the flavors continued to build on top of each other, until the plate was completely bare. I found myself dreaming for more, wishing we could order another.

At this point in the meal, I ventured to the rest room to clean up between courses. Now, normally I would not include this pit stop into my blog, but this was a wonderful experience. The bathroom is gorgeous, almost like a lounge and a place you would relax with your friends. To top it all off they offer free champagne. Yes, you read that right. Free champagne. Glass flutes are filled with pink bubbling liquid, allowing for you to ascend the stairs, new beverage in hand and smile at all the men exiting their not as fun restroom. I sat back down at the table, smiling gleefully, as I told my sister about the wonders of the bathroom. Now this, is a reason to come back.

I sat back down just in time for our chicken meatballs to arrive.

(Chicken Meatball, Sheep’s Milk Ricotta, Wild Mushrooms, Truffle)

Little moist balls of chicken, with a creamy ricotta on top and the sweet aroma of truffles made this dish something special. I usually steer away from chicken, but this version couldn’t be missed. The meatballs had a unique creamy texture to them, with a little bite and crunch from the crispy outside. The sauce of truffles, wild mushrooms, butter and oil was dreamy. The sweet ricotta gave that perfect little tang, completing the entire dish. We sat back, content with our entire meal.

We had decided to take advantage of our setting and check out the more lounge, nightlife scene upstairs. We ordered one more round of drinks, and this time I decided to spice things up with a jalapeno margarita.

(Jalapeno Tequila, Blood Orange Juice, Fresh Lime)

The lingering flavor of jalapeno stayed on my tongue long after the sweetness of the blood orange and lime had dissolved. The wonderful waitress added more blood orange juice to the beverage, allowing for the sweet flavor to have a fighting change with the bold, spice of the chili. I have to say, once I got over my internal conflict with the spice, I loved this drink. Sucking up the sweet and spicy and salty flavors all at once. It was the perfect ending to the meal.

The upstairs lounge area screamed Euro-Trash, with people grinding and making out in the least classy of ways. We quickly headed back down, to our beloved downstairs area, sat on a comfortable couch and enjoyed our drinks with the music softly blasting in the background.

XO,

Beauty & Essex - 146 Essex Street - New York, NY

Momoya

genawolfson — Wed, 08 Aug 2012 13:21:00 -0400

I met my sister after work at Momoya, a local sushi joint on Amsterdam. This Upper West Side restaurant has great outdoor seating and extremely reasonably priced food, perfect for our evening’s needs.

We ordered a bottle of cold saki to start, priced conveniently at $22. We toasted to a great evening, and glanced over the menu. It took us a bit t order after a deep political conversation (for real) but eventually decided our plan of action.

We decided to start the meal off with the Edamame Ricotta Ravioli, a unique dish to say the least.

(Edamame Ricotta Ravioli, White Truffle Dashi, Edamame, Bean Shoots)

The stand out part of this Japanese meets Italian ravioli was the truffle oil coating the bottom of the dish. The light wanton wrappers soaked up all of the umami flavor, adding to each bite of ravioli. The sweet ricotta acted as a binding ingredient to the edamame purée, allowing fr the light sweet flavors to shine through. The micro-greens on top absorbed all if the additional truffle oil, creating a light crunch and burst of flavor. This dish was good, but nothing too memorable.

Then came the Tuna and Avocado salad.

(Tuna, Avocado, Mesclun Greens, Carrots, Sesame Ginger Soy Dressing)

This dish was right up my alley. I could pick this up for lunch on the reg. the tuna, prepared sashimi style, was neatly stacked on the bottom of a pile of flavor. The just ripe avocado was layered on top, with the lightly dressed mesclun salad topping off the dish. The tuna was fresh and avocado creamy, creating an almost deconstructed tuna avocado roll, minus the rice. The ginger said dressing added the delicious element of spice and sweetness. Everything about this dish was delicious.

Next, we decided to walk on the wild side ordering the Momoya Spicy Tuna roll.

(Spicy Tuna, Seared Yellowtail, Raspberry Sauce, Toasted Almond)

It wouldn’t seem like this combination of flavors would work, but it did. The spice from the tuna with the sweet of the raspberry created a wonderfully rich roll of sushi. Each component balanced the other one’s extreme flavor. The seared yellowtail seemed to be the most essential piece, with the light flavor of char on top, which I love. The slight, but essential crunch of the almonds gave it the right burst of nutty flavor. Everything about this roll was delicious and a reason to come back in itself. Do not be afraid of bold, unique flavors. It could pay off in unexplainable ways.

If you are on the Upper West Side, definitely check out Momoya. The reasonable prices for sushi and delicious twists on classic flavors creates a new experience every single time.

XO,

Momoya - 427 Amsterdam Avenue - New York, NY

Lunch (The Lobster Roll Restaurant)

genawolfson — Tue, 07 Aug 2012 22:46:00 -0400

One essential, last pit stop was deemed extremely necessary before leaving Montauk. So necessary, that we were willing to miss the 5:30pm train in exchange for the hour later departure time. We needed lobster rolls.

While the locals raved about Cyril’s lobster rolls being the best on this side of the island, we were told there was competition lurking down the road. One of my favorite blogs, Immaculate Infatuation, also bragged that Lunch (The Lobster Roll Restaurant) produced the best product in the Hamptons. Serving the Hamptons for over 40 years, Lunch has become a staple of roadside dining. Named appropriately for its famous dish and time of day it is consumed, this road side dining spot seem to attract a crowd.

The red, white and blue shack simply labeled had the most simple, playful decor inside. Every little nicknack with the word “lunch” on it found its way onto the wall. It was adorable.

We each paid for our lobster roll ($22) and the cute host, Sean, behind the counter made sure we had the proper utensils and napkins for our train ride meal. With our bags packed, we hopped back in the cab, headed for the train. With my stomach grumbling, I couldn’t wait to arrive and dig in.

I saw down in the somewhat spacious LIRR seat, and dug into my high end travel meal. The dish is a simple roll, served with a side of cole slaw.

Using my fork, I took the first bite of the lobster meat alone. And to my dismay, I was slightly disappointed especially compared to the meal from the day prior. Reluctantly, I picked up the roll to continue eating. And then I tasted the bun.

And wow.

Holy potato bun. This was the game changer. I had found the best potato bun in the existence of lobster rolls. I always knew that this was a crucial element to the essence of the dish, but this bun made me remember why it was so important. It tasted if it the bun had been steamed and infused with flavor, then given a generous coating for butter before connecting with the hot flat top until it turned the ideal shade of golden brown. It was bread at its best.

Once paired with the perfect bun, the lobster filling seemed to shine through. Large chunks of lobster, held together with crunchy celery and a light mayo came together for the filling. But still, bite after bite, the bun played the role as the star and the lobster would win best supporting “roll.” (yes, pun intended).

In the end, after my battle of two lobster rolls, I decided my game plan for my next trip. Pick up a bun at Lunch and the filling at Cyril’s and create my own ultimate lobster roll.

XO,

Lunch (The Lobster Roll Restaurant) - 1980 Montauk Highway - Amagansett, NY

*For the best lobster roll in Manhattan, go to Pearl.

South Edison

genawolfson — Tue, 07 Aug 2012 15:13:00 -0400

While in Montauk, it seemed necessary to consume as much local, fresh seafood as humanly possible. We wanted to make a fun dinner reservation at one of the few, but delicious, restaurants on this part of the island. Most places seemed to be booked up for reasonable dining hours, so we decided to go Manhattan on Montauk and head to dinner at 10:15pm. We decided to try South Edison, a seafood restaurant located two blocks off the ocean in the heart of Montauk.

We arrived early, attempting to snag a table a bit earlier. Unfortunately, the lively restaurant was at capacity. We decided to grab a drink around the corner while waiting for our table to become available.

After a glass of wine at Montauk Beach House, we ventured back to South Edison for what would be an unforgettable meal. The adorable host, Dennis, seated us in one of the small rooms, off to the side at a light wooden table. The nautical, but classy decor creates the perfect atmosphere of fine, beach side dining.

(c/o Curbed: Hamptons)

We all decided to start the meal off right with some of their unique and delicious looking drinks. I ordered the Montauk Mojito, as recommended by the host. Rachel took a more adventurous route, ordering a Martini with homemade pickle juice.

(Rum, Mint, Fresh Berries)

(Pickle Martini, with Vodka and Green Bean Pickle)

The addition of berries to a mojito added an additional sweetness to my favorite summer drink. Sweet chunks of berry would force its way up the straw and into my mouth, mixing with the fresness of the mint and bitter flavor of the rum. The perfect mojito.

But the drink that had all of us talking was Rachel’s Make-Your-Own Pickle Martini.

(Awesome right? Fortunately, they were out of the asparagus pickle)

This unique twist to a cliche drink made me go back for sips of her martini throughout the meal. The flavor was sweeter then a typical martini, with the pickle flavor outshining the bitter vermouth. A must try if you find yourself in Montauk.

We decided to start the meal by sharing the Baby Octopus Tacos and Razor Clams. One of the wonderful things about the menu at South Edison is the use of local, fresh produce. Each dish is labeled with the farm in which the seafood came from. It’s great ocean to table to dining.

(Olive Oil Braised Baby Octopus, Mushrooms, Pickled Red Onion, Roasted Tomato and Chili Salsa, Queso Contija, Corn Tortilla)

I could have eaten all four tacos and still want more. The complexity, yet simplicity of this dish created a wonderful combination of flavors. A corn tortilla served as the vessel for the delicious filling. Starting with the mild cheese and the sweet spice of the tomato and chili salsa, your palate gets excited for what is to finally come. By the time you reach the octopus, the flavors come together to create the ultimate taco. The octopus was delicious, full of flavor from the olive oil, with a slight crunch on the outside. But mostly, it just melted in your mouth. This was delicious. I would come back for this alone.

(Razor Clams, Micro Lemon Basil, Espelette Butter)

I love clams, but there was something a bit off about this dish. The grainy taste gave the impression that these clams had not been washed properly, or overly salted. I felt as if it had just been picked from the water and placed on the place and dressed. I love salt, and when i was able to get a piece without the grainy texture, I thought these were divine. But I still couldn’t look past the unintentional crunch I found with every bite.

I then decided to share the main course with Amanda. We went back and forth on selecting our dish for about ten minutes, maybe even longer. Everything looked delicious. Ultimately, we decided on the Sea Bass Sashimi and Tuna.

(Sea Bass Sashimi, Cherry Tomatoes, Avocado Puree, Microgreens, Amagansett Sea Salt)

The preparation of the fish and all of the side components created one of the best sashimi dishes I have tried in a long time. Sea bass is one of my favorite fish, but I have never tried it raw. The simple dressing on the fish, just a bit of sea salt allowed for the fresh, just caught flavor to shine through. The avocado puree was rich and full of flavor. It lacked the overpowering element, allowing for the fish to still shine through. The fresh flavor of the cherry tomatoes burst with flavor and sweetness, giving that essential added element to the dish. This was a winner.

(Rare Yellowtail Tuna, Cauliflower Puree, Heirloom Beans, Heart of Palm, Wheatberries, Olives, Microgreens)

Who knew beans and tuna were a match made in culinary heaven? I would never have thought that the down home, southern BBQ staple could be transformed into an elegant and necessary component to a rare tuna dish. This dish left me to question all my culinary thoughts of meals past. It worked in unexplainable ways.

The fish itself was that ideal, beautiful red color, with the slightest sear on the outside giving the necessary, light brown color to the fish. All of the flavors worked together. The light, but decadent cauliflower puree added the creamy texture, binding all of the flavors together. The saltiness of the olives created the necessary contrast with the rich beans. The bitter greens on top gave the right bite of spice, completing the dish. It hit every part of the palate, leaving me drooling and wanting more.

(Grilled Scallops, Grilled Squash, Fried Squash Blossoms, Pea Puree, Pickled Lemon)

I was lucky enough to try a bite of my friends’ scallops. These were delicious. The perfect sear on the outside gave the perfect little crunch with the local, fresh scallops. The fried squash blossoms were delicious, with me licking the scraps off the plate.

(Lobster Cocktail)

Although I didn’t get to try, I definitely looked on with envy over the gorgeous lobster on ice.

After all of the food, I felt myself slipping into a coma of seafood delight. However, we were in Montauk for the night and going out was essential. Amanda and I ordered a European favorite, espresso, to make sure the night would be energetic and full of fun.

It was the perfect meal, with the best people, in a wonderful beach town. This restaurant could easily compete with any fine seafood locations in Manhattan, but retains it’s elegance and fresh ingredients. The right off the ocean location and fresh produce is reflected in the ever changing menu. The dishes are determined by the catch of the day, giving the ultimate sea food dining experience. And all without completely breaking the bank.

XO,

South Edison -17 South Edison Street - Montauk, NY

Bird on the Roof

genawolfson — Tue, 07 Aug 2012 03:00:00 -0400

Right around the corner from our Day 2 Montauk destination was an adorable brunch/lunch place, Bird on the Roof. The logo was beachy and fun, and the adjacent gift shop featured all of the cheesey products one would expect. However, the cuteness stopped at the door. By the time we left, we wished we had just stopped at 7-11 for cereal or found bagels. It was that bad of an experience.

We glanced over the menu, ordering ice coffees the moment we sat down. I had requested mine black, as usual. I was slightly annoyed when my glass was filled only 3/4 of the way, but figured that free refills would be included with such a stingy portion. I was wrong. After requesting for waters multiple times, they finally arrived. I think at this point we should have realized how slow the service would be. But we were happy on a gorgeous Sunday in Montauk and ordered our food with glee.

After much debate, I finally decided on the prosciutto Benedict. I stared at food being devoured on other tables around us, stomach grumbling, waiting for my dish to arrive.

We waited.

And waited.

One full hour went by. And still nothing. Finally, an hour and fifteen minutes later, our dishes were placed in front of us. Starving, I dug in.

(Prosciutto, “Poached” Eggs, Brick Oven Bread, Tarragon Hollandaise)

On first impression, this looked like a fine dish. But then I cut in and it all went down hill. Poached eggs and hollandaise sauce are the backbone of a Benedict dish. These eggs might have been soft boiled at best. The yolk was not runny, but rather an undercooked hard boiled egg. That’s cooking 101. But even worse, the hollandaise sauce was breaking. You could see all of the aspects separating. Anyone who went to high school knows how emulsions work, and this one did not. To top it off, the prosciutto tasted canned and the “brick oven bread” was stale Italian bread probably from the back a truck. Thank you, but no thank you. I left half the dish untouched.

My friend who ordered one of their dishes from the actual menu, not specials board, had canned, inedible mushrooms on her dish. They seemed as if they had gone bad weeks ago, and that’s saying a lot for a canned product.

The only dish that tasted somewhat edible was the Heurvos Rancheros, which was more like a tortilla pizza then an egg dish.

Overall, this meal was a disaster and the reasonable prices didn’t make it any better. We left feeling unnecessarily full, ripped off, and completely unsatisfied. If you’re in Montauk, go somewhere else.

XO,

Bird on the Roof - 47 South Elmwood Avenue - Montauk, NY

Cyril's Fish House

genawolfson — Sun, 05 Aug 2012 23:57:00 -0400

I haven’t seen 6am in weeks, let alone on a Saturday. I arrived at Penn Station with the early crowd for my three hour train ride out east, far east. This would be an adventure to unchartered territory. I was taking on Montauk.

A half of a cinnamon raisin bagel, one full movie and too many failed nap attempts later, I arrived as far east as one could go. I think the next stop after Montauk is London. Not really, but it might as well be. Lugging far too many clothes for one night’s stay, I met my friends at the adorable, affordable, Ocean Vista Hotel. Now when one thinks of the Hamptons, the ritzy, Bently types come to mind. But as 23-year-old girls, this was good enough for us; right on the beach, clean linens and a fridge for our beverages. This was summer at its best.

To top off our little nook of the island, one of the locals’ favorite lobster roll shacks was located right across the street. You would easily miss it if it weren’t for the waving patriotic flags and parked cars lining the street.

Cyril’s epitomizes everything you would think of when it comes to a highway side beach town sea food joint. Plastic tables and utensils, colorful umbrellas, customers from all walks of life and a straight forward, delicious menu.

I had been told about their famous drink, BBC, unsure of what the letters stood for or it’s actual content. All I knew is that when they ask if you want a floater, you say yes.

Reading the menu, the BBC was revealed to be a Banana Bailey’s Colada. Sold. With a floater. Rachel and I both ordered these while Madison and Amanda went for the alcoholic Iced Tea. We toasted to a great weekend and waited for our food to arrive.

We decided to start off the meal with fried calamari. After all, what’s better then fried seafood?

When it comes to calamari, I am somewhat of an expert. This was damn good calamari. Each piece was lightly breaded allowing for the flavor of the calamari to shine through. Their marinara sauce was light, but full of intense flavor. It didn’t seem canned, and if it was I want to know the brand. We all devoured this dish, starving from the hot day and lack of breakfast.

Then came the main course and main reason for coming arrived; lobster rolls.

This lobster roll was unique to my many experiences with this dish. I always love seeing the variations in hopes of finding the most perfect one of the Atlantic. When it comes down to it, there are two key elements to create the quintessential lobster roll; the bun and lobster filling.

This roll was actually labeled on the menu as “Lobster Salad Roll, ” and that’s exactly what it was. Mixed with celery and mayonnaise, there was unique element of crunch that is typically missed when the roll is just straight up lobster and whatever dressing of choice. This roll was made mainly from claws, about six per roll, according to their waiter. The combination between finely chopped pieces and full chunks of claw created a great texture and flavor balance. I throughly enjoyed being able to pick up a full claw with my fork and eat it on the side. Full lobster and roll in one.

The other key component was the potato bun. This version was slightly toasted, the preparation I happen to prefer. This crunch on top of the celery and the lobster. It was delicious, creamy without being overly heavy.

The ideal lobster salad roll.

I might just have to head back tomorrow before trekking back to the concrete jungle, free of reasonably priced lobster rolls.

XO,

Cyril’s Fish House - 2167 Montauk Highway - Montauk, NY