NYCRW: fig & olive

RER 8.6.14

It was warm and the sun was still shining so they sat outside. An early dinner. They lounged at a table hugging the exterior wall of Fig & Olive Downtown, enjoying slow sips and silent laughter. The pair indulged in time while perusing the Restaurant Week menu. But, in reality, they were hungry.

JAR 8.6.14

RER 8.6.14

Being simultaneously presented with amuse-bouche focaccia paired with three varieties of olive oil (light-, medium- bodied and peppery) and two colorful plates, left them flustered and hungrier than ever. Both appetizers were gorgeous, vibrant with colors aching to be devoured.

The seductive burrata arrived on top of orange rings of cantaloupe, bruised red wedges of heirloom tomatoes and a bright green basil oil. Its creamy center oozed, merging with the sweet fragrant cantaloupe. The tangy tomato brought its own sweetness and mimicked the texture of the other fruit, mildly more firm. The herbaceous emulsion added a savory feeling forging a rounder dish— fresh, light and luxurious.

RER 8.6.14

He handed her his spoon, an invitation to try his blisteringly bright lobster bisque. The bold red broth was briny and smooth, saltwater and sunshine. Dense pimenton chive mascarpone floated in the shallow pool, accompanied by partially submerged lobster pieces and a pretty crouton. Layers of lobster were highlighted by taste, texture and easy comfort.

Before she could even soak up the lingering delicate wet strands of burrata from her plate, darker hued entrees arrived, a striking contrast.

RER 8.6.14

The little rosemary lamb chops were served with herbed goat cheese gnocchi. The gnocchi were dense and shocking, luscious accents elevated to the level of the fancy gamey chops. Slabs of grilled eggplant added smoke and bitter notes as relief of richness. It was a decadent mix of familiar and flavors.

RER 8.6.14

He eyed the pretty set up of steeped oils and almond slivers, a pathway to a small bowl of her spiced couscous, perfect to soak up the deep juices of the chicken tajine entrée. Chicken pieces, dark with spices and buttery with time and seasoning, were placed on top of stewed carrots, zucchini and cippolini onions, plump figs and briny green olives. An aromatic dish, which tempted the senses. 

Even after eating their fill, they still craved something sweet, something to complete the circle.  Desserts, however, were less layered but the minimalist aesthetic resembled still life.

RER 8.6.14

A chocolat pot de crème was lined with a lose blanket of white cream hiding a thick chocolate pudding. Its sensuous bitter acquired taste diminished with every bite, blooming to smooth memories. While the dessert crostini were gorgeous—ripe red strawberries resting on a crunchy shortbread rimmed with sugar, smeared with sweet lusty mascarpone, and drizzled with dark balsamic. Both desserts featured expected connections and contrasting textures.

RER 8.6.14

With that, their early dinner was over and the sun was still out. Holding hands, they left, musing about the pretty eats, full flavors, and delectable bites.

RER

8.6.14

RER 8.6.14

HudsonRW: Marty O'Brien's

RER 1.20.14

Next stop, Marty O’Brien’s. Another first, but it definitely will not be my last. Stopping in for Hudson Restaurant Week, was a great idea— a great meal for a great price. The bar eatery offers a hefty menu for the $25 prix-fixe, with appetizers like General Tso’s chicken and crab strudel, and mains like fettuccine and shrimp and braised short ribs among others. There are a ton of options and most definitely something for everyone.

RER 1.20.14

Even though, walking into the corner spot, you are thrown into a space complete with a long bar, a bunch TV screens and high tables lining the wall, Marty O’Brien’s serves up extremely high-quality food. It looks like a bar at first glance, but further in there is casual dining space and a hearty restaurant menu, with full meals that do not qualify as just bar food. 

RER 1.20.14

RER 1.20.14

The French onion soup was classic, small and served with French bread and a heavy dose of gruyere cheese. It was salty and warm, sweet with the caramelized onions, typical and delicious. Even the macaroni and cheese was a step beyond rough and ready mac and cheese. The mixture of mascarpone and gruyere cheeses along with the salty smoked bacon gave an adult flare to an easy favorite. Both appetizers had the comfort of bar food, but a quality that made them more special.

RER 1.20.14

Though petite, the hanger steak entrée was a blend of traditional flavors with an unexpected twist. Blue cheese and steak marry in many a salad, but at Marty O’Brien’s, the slices of meat rested in a pool of thick sweet onion and blue cheese sauce, uniting the flavors in a less straightforward way. Appealing roasted corn on the cob also offered an elevated presentation as well as a smoky sweet taste. The mashed potatoes, though pretty normal, were executed with ease, adding that pillow of comfort.

JAR 1.20.14

A hefty portion of fish dominated the plate for the potato crusted salmon option. It was far heavier and far more satisfying than initially expected. The salmon was filled with lump crabmeat, which added another consistency and a layer of sweet meatiness. The potato crust offered merely texture, a crunch to the soft chew of the salmon and its filling. Yellow rice and sautéed spinach accompanied the fish, just filling the plate, adding color and sustenance. It was the topped salmon that was the star, a unique conglomeration of the familiar.

JAR 1.20.14

RER 1.20.14

Dessert was either a creamy cheesecake or zesty carrot cake. Neither was the consummate dessert, but each had elements of deliciousness. The crust of the cheesecake was like a cookie, soft, but spicy because of cinnamon, which cut the sweetness of the creamy filling. But the moist carrot cake was dense while its cream cheese frosting had a lightness to it that was addictive.

Do not let the long bar and gigantic TV screens fool you; there is something truly delicious in store at Marty O’Brien’s. It is both a home for Hoboken regulars, as well as a spot for a low key but high quality meal. Can’t wait to go again! Thanks #HudsonRW.

And stay tuned for more #HudsonRW on facebook, instagram, twitter, yelp and pintrest! Where will I go next? You just have to wait and see.

RER

1.20.14

RER 1.20.14

 

MangiaMore: PUMPKIN rice pudding

RER 11.24.13

I love rice pudding. It is hearty, rich, sweet and satisfying, but also great for any meal of the day. I think I have only tried two recipes for my rice pudding base (check out this post for the deets), and I totally believe that there is no plausible reason to change this (even though now I am erring toward the second recipe; sweetened condensed milk, butter, evaporated milk...no eggs). 

 

RER 11.23.13

RER 11.23.13

But some times you want to add another layer of flavor and those seasonal ingredients are calling your name. Just like I took a leap last time with adding in the festive favorite of eggnog, this time, I whipped out the good ol’ can of pumpkin. I thought adding some pumpkin puree would make for a lovely take on this classic dessert. Along with the pumpkin, in my creative blur, I added fall spices like a little bit of nutmeg and all spice, a random little bit of brown sugar, and an even more random amount of coconut. Even with all that adding I did do a little cutting in the butter department.

 

RER 11.23.13

RER 11.23.13

 In the end it turned out pretty delicious, sweet and luxurious, and amazing with ice cream. I might add, it was a little rich this time around, and I can not put my finger on what made it so much more decadent. I might have to just make it again and see.

 

RER 11.23.13

RER 11.24.13

What is your favorite rice pudding recipe? Is it a dessert that sneaks into your holiday meals or just comes around when there is leftover Chinese take-out rice? 

RER

11.23.13

RER 11.24.13

worth the WAIT?: Honey's Sit 'n Eat

JAR 1.12.13

Honey’s Sit ‘n Eat was another quest to follow Guy Fieri on his Diners, Drive-Ins and Dives adventures, and try out some of the places he has visited. We get so excited while watching the show, but in real life, we are not always impressed or blown away (check out my review of the Liberty Elm Diner here ). Honey’s Sit 'n Eat in Philadelphia, did not prove to be much different. 

RER 1.12.13

There was a huge line at this place, but I guess it was a Saturday morning, during brunch time. So considering all of that, we did not wait that long. Once inside we were transported from the sunny unseasonably warm outdoors, to a darker, heavy, kitschy dinning space, equipped with a lunch counter, giant juicer, and many cramped tables.

There was a crazy long list of specials, ranging from pumpkin pancakes, to sandwiches, to soups, to Reuben chimichangas, to country fried bacon cinnamon rolls. It was hard to choose because there were so many different things, from classics to kooky. And our server was not very helpful when we asked the reoccurring question of what to eat. 

JAR 1.12.13

We finally decided and were beyond ready to chow down our choices (our bellies were rumbling).

The special sweet potato carrot soup flew out of the kitchen, which was exciting because we were hungry. But then there was a turn for the worst. The rest of our food took forever to come out. We saw people waiting, be seated, order, eat and pay their bill, all in the time it took for our meal to arrive to our table. There was high turn over there, but somehow we were forgotten. The wait was nice, because we could chat and reminisce, but somewhat unsettling, since everyone else was blowing in and out. After a good while, seeing those sitting next to us get their food within 5 or 7 minutes, we asked our server what the deal was. He didn’t know, but moments later, our food was finally in front of our faces, finally.

RER 1.12.13

Overall, the food was decent. I had the huevos rancheros, a brunchy classic. It came on top of two crunchy crisp tortillas and was piled high with the beans, jack cheese, tasty fried eggs, and the likely suspects of sour cream and a pico de gallo. I also opted for half an avocado instead of a breakfast meat, which was a wise and wonderful choice. The textures were expected, but also exciting enough for me to finish everything on the plate. It was pretty heavy on the beans (both refried and whole black beans), but it was filling and delicious.

The pumpkin pancakes, however left something to be desired. Normal maple syrup did not do the hotcakes justice. They required something more original, catered specifically to their unique flavors. The cakes were a little dry and sometimes not flavorful enough. It was a weird dynamic between the hint of pumpkin, fall spices and chunky, undercooked apples embedded in the batter. We were severely disappointed because we read such good things on our usual review outlets. Bummer! 

RER 1.12.13

We also ventured to taste the country fried bacon cinnamon bun. This was a bit over the top, but oddly enough not memorable or crazy good. It had all the elements for greatness; bacon, cinnamon roll, caramel sauce, fried goodness…bacon. But it fell short and like the pancakes, pretty dry.

Our server was nice enough and everyone working there seemed to pitch in. We got ample refills of coffee and customer service. But the wait for our food was discouraging. Also the kind of lackluster characteristic of the truly innovative dishes left an imprint on us, a stamp of sadness and lack of satisfaction. Something got lost in the execution of the flavor profiles. I would go again if I was in the area again, but perhaps I would stick to the classics.

RER

1.12.13 

RER 1.12.13