Jenn's Rating: 80
Zagat: not rated
Sunday, February 24, 2013
Rob's Cafe, Madison NJ
A group of us were looking for a BYO in NJ to go to earlier this month. Rich suggested Rob's Cafe in Madison - a little traditional French bistro. We started with appetizers and then onto entrees. To start off...French Onion Soup, escargot, roasted bone marrow were some of the dishes the six of us ordered..
The main courses included mussels (moules mariniere) with pomme frites, steak & frites, duck-duck-foie, duck breast and bacon wrapped pork.
And to finish off we did cheese and desserts including tangerine semifreddo, chocolate mousse and baked brie.
Overall it was a casual BYO with pretty good food. Some dishes - like the duck-duck-foie (duck breast, duck leg confit and foie gras) were outstanding. The steak and frites also quite good. Some dishes were a bit off the mark - the onion soup was lacking taste. But a very reasonable check, and comfortable enough ambiance and a nice menu made the evening a lot of fun.
Jenn's Rating: 80
Zagat: not rated
Jenn's Rating: 80
Zagat: not rated
Bar at the Modern, NYC
Patty, Alan and I met up after work for drinks and lite dinner at the bar at The Modern in mid-town. We've eaten there once before and remembered it fondly so going back was something to look forward to. We got seats at the bar and ordered a few different plates to share including slow poached farm egg "in a jar" with Maine lobster, mushrooms and sea urchin foam; foie gras terrine with muscat gelee and toasted brioche; spicy steak tartar with quail egg and beer braised pork belly.
I don't have pictures for this one but the food was again quite nice. The spicy tartar had a nice kick to it without being too much to handle. The farm poached egg was more soupy than I expected it to be but the flavor was nice. The winner that evening was the pork belly. You really can't go wrong with pork belly.
The bar at the Modern is a fun place - lots of people watching - big comfortable bar stools so you can settle in for a few drinks while you sample the menu. Recommend it to anyone looking for an upscale bar scene in midtown.
Jenn's Rating: 86
Zagat: 26-26-25
I don't have pictures for this one but the food was again quite nice. The spicy tartar had a nice kick to it without being too much to handle. The farm poached egg was more soupy than I expected it to be but the flavor was nice. The winner that evening was the pork belly. You really can't go wrong with pork belly.
The bar at the Modern is a fun place - lots of people watching - big comfortable bar stools so you can settle in for a few drinks while you sample the menu. Recommend it to anyone looking for an upscale bar scene in midtown.
Jenn's Rating: 86
Zagat: 26-26-25
Marea, NYC
Patty and I were wanting to go back to Marea once one of their pasta dishes showed up on a NYC list as best pasta dishes in the country. It doesn't take much to get us to want to go back so in mid-January we met at the bar early for good seats and good food.
We started off with a bottle of champagne (Brut Blanc de Blancs, La Caravelle) and a platter of crudos including Ono (seared wild pacific wahoo), Tonno (bigeye tuna), mackerel and langoustine. If you haven't been to Marea I so wish you would ~ truly amazing! Their ability to pair these bites of fish with perfect accompanyments to bring out the natural differences in each one. So incredible!
And for our entree - pasta!
We got the BEST PASTA DISH anywhere...the fusilli with red wine braised octopus and bone marrow. And the new dish, spaghetti with crab, santa barbara sea urchin and basil.
Always faced with the hope that memory and hype will be lived up to when that fusilli is put down in front of you - it only takes one bite to know that yes, this is an exceptional, perfect, incredible dish.
The crab dish was also really, really good. Lighter and a touch sweeter, this one speaks to freshness and the wonderful combination of tomato to basil. The sea urchin and crab not getting lost and adding a lovely texture.
There really just isn't a better place to have pasta in NYC. Eating at the bar is fun and comfortable if you don't want the formality of the main dining - just get there early!!
Jenn's Rating: 95
Zagat: 26-26-25
Michelin: Two stars
We started off with a bottle of champagne (Brut Blanc de Blancs, La Caravelle) and a platter of crudos including Ono (seared wild pacific wahoo), Tonno (bigeye tuna), mackerel and langoustine. If you haven't been to Marea I so wish you would ~ truly amazing! Their ability to pair these bites of fish with perfect accompanyments to bring out the natural differences in each one. So incredible!
We got the BEST PASTA DISH anywhere...the fusilli with red wine braised octopus and bone marrow. And the new dish, spaghetti with crab, santa barbara sea urchin and basil.
Always faced with the hope that memory and hype will be lived up to when that fusilli is put down in front of you - it only takes one bite to know that yes, this is an exceptional, perfect, incredible dish.
The crab dish was also really, really good. Lighter and a touch sweeter, this one speaks to freshness and the wonderful combination of tomato to basil. The sea urchin and crab not getting lost and adding a lovely texture.
Jenn's Rating: 95
Zagat: 26-26-25
Michelin: Two stars
Sansu Japanese Steakhouse, Fair Haven NJ
First - seriously apologize for taking more than a month since the last post. I started a new job and have been crazy busy. But now is the time to get back on track!
In early January we met up with friends at a sushi steakhouse in Fair Lawn NJ. We started off with shared appetizers including this octopus dish. I thought this was the best dish of the evening - octopus was tender yet kept it's texture and sauce was thick without being too sweet.
Other appetizers were spring rolls, sashimi platter. The spring rolls were nice enough - crispy and warm with a nice duck dipping sauce. Most disappointing of all was the sushi and the rolls. Interesting names and descriptions on the menu just didn't translate to the plate. The platters were beautifully presented and yet the fish had a tougher consistency than one would want or like indicating that perhaps not as fresh as possible. Overall, not a sushi place that we would want to go back to or recommend when there are others nearby that get it right time and time again.
On a brighter note - one of our party is not a raw fish eater at all and got a hibachi with fried rice, proteins and vegetables and side dish of noodles. He liked it a lot and the noodles, which I tried were yummy. So if you're looking for hibachi - give it a go. If you're a die-hard sushi lover, maybe skip this one.
In early January we met up with friends at a sushi steakhouse in Fair Lawn NJ. We started off with shared appetizers including this octopus dish. I thought this was the best dish of the evening - octopus was tender yet kept it's texture and sauce was thick without being too sweet.
Other appetizers were spring rolls, sashimi platter. The spring rolls were nice enough - crispy and warm with a nice duck dipping sauce. Most disappointing of all was the sushi and the rolls. Interesting names and descriptions on the menu just didn't translate to the plate. The platters were beautifully presented and yet the fish had a tougher consistency than one would want or like indicating that perhaps not as fresh as possible. Overall, not a sushi place that we would want to go back to or recommend when there are others nearby that get it right time and time again.
On a brighter note - one of our party is not a raw fish eater at all and got a hibachi with fried rice, proteins and vegetables and side dish of noodles. He liked it a lot and the noodles, which I tried were yummy. So if you're looking for hibachi - give it a go. If you're a die-hard sushi lover, maybe skip this one.
Friday, January 4, 2013
Daniel, NYC
On December 30th we had the pleasure of closing out the year with another trip to Daniel in NYC. My long-standing, all-time favorite restaurant - I was so thrilled to be going back for our 13th visit to the flagship restaurant of Daniel Boulud.
On this occassion we were joined by Nick and Patty with the added excitement of being the eve of Patty's birthday. It's a formal place by design so I took no pictures during dinner. What I will share here is a summary of the dinner and our customized menus.
The amuse bouche was a trio of carrot bites served on the classic Daniel tower. For dinner we asked for an eight course, chef's tasting. Almost every course they brought Patty & I different dishes from Alan & Nick and for some, Patty had something without crustaceans. Here's what we were served...
Course #1
Assortment of desserts
Duo of fruit & chocolate
Petit Fours and Madelaines
Our wines & champagnes with dinner:
It can be hard to describe the emotion associated with a great meal. One in which the service flows like an orchestrated ballet; the ambiance is comfortable while being formal enough to feel that something special is taking place; the lighting, noise, roominess of the table, beautiful simplicity of crystal wine glasses on crisp linen; the intimacy of conversation with your dinner companions all a part of a unique ambiance that many restaurants will never perfect. All of that contributing to but taking a quiet back seat to the star - the food.
At Daniel, each experience has been an embodiment of all of those facets with the food shining through to cement itself as (in my opinion) the best restaurant in New York. I don't say that lightly - Per Se is a mega star in it's own right. But on 13 different occasions across the span of 14 years, Daniel has proved why it has earned countless awards, stars and accolades. They never miss a step. Every single presentation of every dish and every bite...it's really the standard in fine, French dining in the US.
If you ever have the opportunity just close your eyes, open up your wallet and say Yes! You won't be disappointed.
Zagat: 28-28-28
Michelin: 3 stars
World's Best Ranking: 25
Jenn's Rating: 99
The amuse bouche was a trio of carrot bites served on the classic Daniel tower. For dinner we asked for an eight course, chef's tasting. Almost every course they brought Patty & I different dishes from Alan & Nick and for some, Patty had something without crustaceans. Here's what we were served...
Course #1
- Mosaic of squab with pickled shitake; confit grapes, muscat gelee, purple watercress, pistachio oil and young vegetables
- Pheasant foie gras and black truffle mosaic with artichoke barigoule, celery-mustard coulis and toasted hazelnut
- Orange yuzu marinated nantucket bay scallops with pickled Buddha's hand lemon, shiso oil, sea lettuce and chayote
- Trio of salmon: Coho salmon poached with finger lime and mint; salmon tartare with Meyer lemon and shanso pepper tulie; hot, smoked salmon with celery remoulade
- Maine peekytoe crab salad with granny smith apple, pickled cranberries, celery shavings and walnut oil
- Slow baked Jade Tiger Abalone with cauliflower, Red Cedar juniper berries, Northern Lights caviar and vodka burre blanc
- Kataifi crusted sweet Maine lobster with licorie braised Hearts of Palm, pickled clementine and Red Ribbon sorrel
- Fennel ravioli with basil salad, Sicilian green oil, braised artichoke, roasted King Oyster mushroom and pickled red onion
- Cedar wood wrapped hamachi with braised celery, caramelized salsify, cipollini onion and mustard seed bourbon sauce
- Roasted Elysian field lamb chop with Brussels sprouts, spelt risotto, sauteed black trumpet glazed turnips, manouri cheese and hay-lamb jus
- Duo of beef: braised black angus short ribs with wild mushroom, fricassee with horseradish; seared wagyu tenderloin with rutubaga-mace puree and glazed chestnuts
- Scottish hare "a la royale" with glazed winter root vegetables, parsnip puree, King Oyster mushrooms, chestnut and winter black truffle
- Roasted Liberty Farm duck breast with hazelnut-spinach subric, confit turnip, poached quince, garganelli pasta, winter black truffle and sauce civet
Assortment of desserts
Duo of fruit & chocolate
Petit Fours and Madelaines
Our wines & champagnes with dinner:
- Andre Clouet Bouzy Grand Cru 2002
- Beaune 1st Cru Remoissenet Domaine "Marconnets" Burgundy 2008
- Chateauneuf-du-Pape Domaine La Barroche "Signature" Rhone 2010
It can be hard to describe the emotion associated with a great meal. One in which the service flows like an orchestrated ballet; the ambiance is comfortable while being formal enough to feel that something special is taking place; the lighting, noise, roominess of the table, beautiful simplicity of crystal wine glasses on crisp linen; the intimacy of conversation with your dinner companions all a part of a unique ambiance that many restaurants will never perfect. All of that contributing to but taking a quiet back seat to the star - the food.
At Daniel, each experience has been an embodiment of all of those facets with the food shining through to cement itself as (in my opinion) the best restaurant in New York. I don't say that lightly - Per Se is a mega star in it's own right. But on 13 different occasions across the span of 14 years, Daniel has proved why it has earned countless awards, stars and accolades. They never miss a step. Every single presentation of every dish and every bite...it's really the standard in fine, French dining in the US.
If you ever have the opportunity just close your eyes, open up your wallet and say Yes! You won't be disappointed.
Zagat: 28-28-28
Michelin: 3 stars
World's Best Ranking: 25
Jenn's Rating: 99
Wednesday, January 2, 2013
2012 Recap
A recap of where we were and what we ate in 2012...
Restaurants: 69* (60 of them unique)
States: 8**
Highest Rating: 99 (Daniel, NYC)
Lowest Rating: 65 (Camillia's, New Orleans)
Most Frequented: Pluckemin Inn, Bedminster (average rating: 84)
Our Top Ten Dining Experiences of 2012:
* does not include take out
** US restaurants only, out of country not captured
Restaurants: 69* (60 of them unique)
States: 8**
Highest Rating: 99 (Daniel, NYC)
Lowest Rating: 65 (Camillia's, New Orleans)
Most Frequented: Pluckemin Inn, Bedminster (average rating: 84)
Our Top Ten Dining Experiences of 2012:
- Daniel, NYC
- Blue Hill at Stone Barns, Pontico Hills NY
- Le Bernardin, NYC
- Eleven Madison Park, NYC
- Restaurant Latour, Hamburg NJ
- Herbsaint, New Orleans LA
- Gotham Bar & Grill, NYC
- SAAM at the Mazaar, Los Angeles
- Boulud Sud, NYC
- GW Fins, New Orleans LA
- 35% American / New American
- 17% French
- 14% Italian
- 10% Southern / Cajun
- Daniel
- Eleven Madison Park
- Le Bernardin
- Minetta Tavern
- Gramercy Tavern
- Gotham Bar & Grill
- Annisa
- A Voce Columbus
- Pizzeria Bianco, Pheonix AZ
- The Plucky, Tavern at Pluckemin Inn, Bedminster NJ
- Cochon, New Orleans LA
- Rudy's, Austin TX
- Phil's Grill, Scottsdale AZ
* does not include take out
** US restaurants only, out of country not captured
Molyvos, NYC
It's pretty embarrassing, but this is only the second time I've ever eaten in a Greek restaurant. It's not usually on my radar since there are a number of key Greek ingredients that I'm not a huge fan of...like yogurt and olives.
In December Alan and I went to a Greek restaurant in NYC to celebrate the holidays with others from his company. Located on 7th Avenue between 55th and 56th, Molyvos is a bustling, casual establishment of fairly impressive size. The restaurant is owned and operated by the Livanos family who also run Oceana and Abbocatto in New York and others in Westchester, Connecticut and New Jersey.
Being a group of eight, appetizers were ordered family style to be shared and then we individually ordered entrees. The appetizers covered a good portion of the menu including hummus, Greek salad, lamb meatballs, grilled octopus, cheese fritters and spinach pites with leeks and feta.
These were all pretty good with the best being the Greek salad, meatballs and the grilled octopus.
For our entrees Alan ordered the clay pot lamb shank with orzo, tomatoes and kefalotyri cheese. Like a stew with a big old lamb shank in it, this dish was great. The lamb was slow cooked, super tender and had excellent flavor with no gaminess. Most likely considered a comfort food, it opened my eyes to the possibilities of Greek homestyle cooking.
Staying with lamb, I ordered the grilled baby lamb chops with potato cake, frisee and roasted eggplant salad.
The lamb was medium rare inside and again, great flavor. The nice thing about baby lamb chops is you never feel like you ate too much - they have a minimal amount of meat on them leaving you satisfied but not stuffed. I enjoyed my dish though I think Alan's was the better of the two since my sides were pretty blah.
Overall, I enjoyed this experience more than I thought I would. I'd even consider trying another Greek restaurant in the New Year since lamb done right is awesome and the Greeks do lamb better than anyone.
Zagat: 23-21-21
Jenn: 80
In December Alan and I went to a Greek restaurant in NYC to celebrate the holidays with others from his company. Located on 7th Avenue between 55th and 56th, Molyvos is a bustling, casual establishment of fairly impressive size. The restaurant is owned and operated by the Livanos family who also run Oceana and Abbocatto in New York and others in Westchester, Connecticut and New Jersey.
Being a group of eight, appetizers were ordered family style to be shared and then we individually ordered entrees. The appetizers covered a good portion of the menu including hummus, Greek salad, lamb meatballs, grilled octopus, cheese fritters and spinach pites with leeks and feta.
For our entrees Alan ordered the clay pot lamb shank with orzo, tomatoes and kefalotyri cheese. Like a stew with a big old lamb shank in it, this dish was great. The lamb was slow cooked, super tender and had excellent flavor with no gaminess. Most likely considered a comfort food, it opened my eyes to the possibilities of Greek homestyle cooking.
Overall, I enjoyed this experience more than I thought I would. I'd even consider trying another Greek restaurant in the New Year since lamb done right is awesome and the Greeks do lamb better than anyone.
Zagat: 23-21-21
Jenn: 80
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