re. CAP: Taste of Tribeca FAVES

RER 5.17.14

With so many delicious offerings from all ends of the spectrum—eats to sweets, meats to seafood, elegant to down and dirty— you would think it would be hard to choose favorites. Despite the difficulty, somehow, I managed to pick my top bites at this year’s Taste of Tribeca. 

RER 5.17.14

RER 5.17.14

Sarabeth Tribeca’s offered the attendees the most perfect little sandwich, a bite of summertime and seafood. Those delightful crabcake sliders were my favorite down and dirty selection. Crabcakes and a sweet fluffy bun are classic, especially with these mini sandwiches from Sarabeth Tribeca’s. The crabcake was hearty, fresh and meaty, not weighed down with fillers and nonsense. Even the sweetness of the bun brought out the natural sweetness of the crab of the cakes. Bun sticking to the roof of my mouth was definitely the cherry on top, speaking to a job well done.

RER 5.17.14

RER 5.17.14

Scanning through the program, and seeing foie gras sushi, I knew I had to try it. And let me tell you, I am so glad I sampled the offering from Daruma- Ya.  We watched them sear up the plump pieces of foie gras, and so when we got our plate, the foie gras was still warm, melding with the sweet sticky rice. My first bite was uncertain, unprepared for the texture. But then the decadent deliciousness set in, and I was overcome with fatty meaty flavors, countered by the chewy brightness of the sticky rice. The combination was so unexpected and intriguing, but the flavors and the textures are what won me over. But really, who could turn down foie gras?

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The chef surprise presented by Golden Restaurant, Bouley, was a showstopper, a crowd pleaser that definitely had more than a few guests running back for more, using another precious taste on their tasting card.  Bouley gave guests a stunning two-parter, a little bit of savory and a little bit of sweet. The two did not necessarily work together in terms of flavors, but the balance of the rich decadence of the savory bite and the refreshing nature of the sweet taste created cohesiveness. The crunchy kuzu chip balanced the smooth creamy thick whipped potato and cheese topping, while the truffle added dynamic luxury. The sweetness of the cooling parfait was layered with fruity cherry and raspberry flavors and adult moments of white chocolate and amaretto—a combination of heavy in light resulting in success.

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There was also a wide array of delicious desserts, but the big fat whoopie pies from Tribeca Treats most definitely caught my eye. Sure there were cupcakes of all different colors and flavors at their table, but those dark round pies were recommended. They were chocolaty and delicious, fluffy and satisfying. Chocolate chips melted through the chocolate cookies and the vanilla cream sandwiched in between offered sweet relief and balance. Somehow this childhood favorite felt fresh and new while recalling memories of times passed.

See more about the Taste of Tribeca benefit on their website or in my recap up on Miss A. And to taste more of Tribeca through photos check out my photo op from last week!

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5.17.14

RER 5.17.14

HudsonRW : Skylark on the Hudson

RER 1.22.14

At $13 for a prix fixe lunch, Skylark on the Hudson treated its customers well for Hudson RestaurantWeek. The restaurant, a self-proclaimed fine diner, combines tables, booths, neon lights, various patterns and large orb lights, to create that diner aesthetic. A wall of windows overlook the Hudson River, making the eatery seem even larger, lighter and more playful.

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Even though the regular menu looked like a jumble, there are a wide variety of elevated diner dishes from familiar sandwiches to hefty salads and fancy main courses. Visually the HudsonRW menu was more straightforward, listing highlights. But each plate had a clean presentation and none of the mess of a traditional diner.

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The crab cake appetizer from the regular menu was tasty, but the fresh buttery popcorn heavily dusted with Old Bay seasoning added something a little different. The popcorn was playful pairing with the sophisticated crab cake. Even the french fries served with the prix fixe corned beef Ruben, were a step above your typical diner fare. These were thick, supple and soft on the inside, with a thin layer of crunch and felt like home away from home.

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However, the chicken quesadilla one of the appetizers on the special menu, did not offer anything different or exciting. It was just a cheesy quesadilla, with a good crunchy texture on the outside and an oozy cheesy and warm barbeque sauce center. It was just large enough to get a taste of the favorite.

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The corned beef Ruben was only half a sandwich for the restaurant week special, but it made an impression. Though the sandwich is a diner classic, the quality of the ingredients made Skylark’s Ruben so much more than a slippery diner specialty. Somehow the ratios were perfect, letting the chewy pink meat of the corned beef shine. The bread was super crunchy not greasy, to counter the melty cheese, the thin layer of tangy sauerkraut and just enough Russian dressing.

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A shrimp scallop provencal on the regular menu offered a deep bowl of wet risotto delicately topped with tender shrimp and scallops. The dish was attractive, rich with the aroma of a beurre blanc and the sea. The seafood flavors seeped into the pool of vegetable risotto below it, creating another dimension and layer for the seemingly straightforward dish.

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The apple strudel, a dessert offering for the lunch prix fixe, came hot, with a tiny orb of ice cream on top of the buttery layers of pastry. While the doughy elements tasted luxurious, it was dense and chewy and the apples were washed out and lackluster.

The dressed up diner definitely has a dense menu which mixing diner favorites with an elevating flourish. Skylark on the Hudson manages to make some of their dishes interesting, either by adding something new and playful or doing the classics super well.

Keep up with all the #HudsonRW adventures and everything in between on facebook, instagram, twitter, yelp and pintrest! Let me know what places you are going to try too!

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1.22.14

RER 1.22.14

 

BREAKING boundaries: Beacon Bar

RER 7.16.13

The Beacon Bar is chic and polished, but almost cold when quiet, however the light food and specialty drinks give the new uptown bar warmth and comfort. Since April, the latest piece of the Beacon empire has settled in, nestled between the legendary Beacon Theatre and Hotel Beacon. The bar lounge proves that it is more than just a hotel bar and it can be a neighborhood hangout. It stands apart with its curated drink menu and a list of light bites and appetizers that evoke home, carving out a reputation for regulars, hotel guests and theatre-goers alike.

 

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The menu rallies elevated comfort food with twists on the recognizable while familiarizing the obscure. With choices like a chilled vegetable platter or a Mexican shrimp cocktail, along with other light bites like a portabella burger or pulled pork sliders or the more imaginative French dip sliders and toast with warm goat cheese, there is a dish for every discerning taste. Even the staple cheesecake is offered for pairing with exquisite handcrafted drinks. Each item appears straightforward on the menu, but comes with a surprise of complexity and visual appeal.

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The jumbo lump crabcake light bite is a multifaceted play of decadence and brightness. Each small cake is rich with lumps of crabmeat large enough to be tangible and savored, wanting the breaded filler present in many lesser crabcakes. A pale wasabi mayo accompanies the cakes, adding heat and heaviness. The fennel salad bathed in citrus makes the cakes shine, brightening the dense cakes. The details of the fresh lemon and orange zest to the finely shaved fennel and spicy red onions down to the flourish of chives, echo the careful creation of the drinks and aesthetics.

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Though the macaroni gratin mirrors the classic, it is the refined relative of the mac and cheese of childhood, grown up with the sophistication of gruyere and parmesan. The crumb top of the baked curved pasta casserole adds another dimension of maturity. But somehow the disguised green peas and salty ham revive past memories. The sweetness of the peas breaks the heavy creaminess of the cheeses, hot and almost smooth, but the ham spikes the monotony with salt and texture. 

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Even the pulled pork sliders have transformed from messy summer barbeque to something more distinguished through flavorful accoutrements: a fancy bun, spicy slaw, and vegetable chips. The hot slaw, dotted with tomatoes carrots cabbage and jalapeños, ignites a balance with the cloying sweetness of the sauce mixed with the tender stringy pork. Served with a riot of color from starch and vegetable chips, which supply sweet earthiness and a crunch, the pulled pork sliders suggest outdoor gatherings, contradicting the mystique of Beacon Bar’s interior.

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Each dish brings forth bright colors sharply contrasting the cool hued theme written in the lux dark cobalt leather booths or the sharp lines of the tiled wall or even the infinity of circles on the fabrics. The icy blue and grey scale decor exudes contemporary sophistication and muted elegance, while the flourishes of ingredients and garnishes are enlivening and fresh. The plates demonstrate effortless balance and expertly layered flavor profiles, none too pretentious to break the mold of upscale bar food.

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See what my first time at the Beacon Bar was like here and here.

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7.16.13

RER 7.16.13