the let-DOWN : UMAMI Burger

RER 1.12.15

Maybe, I wasn’t finding that the meal was worth the hype. Don’t get me wrong— I’m a burger kinda girl. I really love a good burger. But as much as I wanted to love my burger from Umami Burger, I did not.

RER 1.12.15

I got the Manly Burger, which was topped with beer cheddar, bacon lardons, onion strings, house ketchup and mustard spread. It was greasy and a lot. The textures were fun—the chewy lardoons, the crispy onion strings, the decadent beef and almost fluffy bun. But it was too much grease, too much heavy, and somehow I feel like truffle had infiltrated everything.

I did try my friend’s Truffle Burger and that too, was greasy and difficult to get down. Delicious, but more than three bites of one of these burgers seemed nearly impossible to me.

By the end I peeled off the cheese, removed the strings and lardoons, skipped the bread and just ate my patty. My Manly Burger was emasculated and denuded.

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And as much as I love truffle, it is possible to over-do it. It seems like truffle is “the thing” at Umami Burger, and my friend wanted to eat there for the Truffle Burger. But I wasn’t feeling it. The truffle fries were skinny and salty, with a dense glob of truffle cheese. It lay thick and creamy and truffly, too truffly. Next time I would opt for the plain fries.

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I really wanted the truffled beet salad, before I realized how truffly everything was going to be. Surprisingly, I really liked the salad, even though its base was spicy adult arugula. The truffle was definitely highlighted but it made the arugula less aggressive. The smooth ricotta, sweet beets and smoked almonds broke up the utilitarian truffle. It was a vicious cycle of necessary evil and vanquishing that evil.

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The staff was super nice and friendly, even though our server never brought the beer I ordered. He answered all our silly questions and gave his recommendations. I don’t know if the cool vibe and the service are really enough to make me try another burger, though the dessert list looked pretty up my alley! 

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1.12.15

photo op: RECENT eats

RER 1.11.15

You know that whole “New Year, New Me” shtick? It’s totally not me. Sure I would love to join the clean eating movement and participate in the paleo livestyle and pretend to be gluten-free, but I can’t. So I’m just going to keep being the old me (maybe with the addition of a few more veggies and sit-ups). And new old me still likes to eat and bake and indulge.

So I had a duck fat grilled cheese and salty fries late night at the Pig & Prince.

RER 12.26.14

RER 12.26.14

And I tried to balance out the “bad” with some “good” wholesome and healthful breakfasts on ig.

And I baked kamish bread and experimented with apricot preserves and stiff raisins while the boy was working hard on a Saturday afternoon.

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And I went on an greasy early dinner date at Umami Burger that got cut short but was too long on truffle.

RER 1.13.15

RER 1.13.15

And I forced my Food Fun kiddies to make ice cream sundaes for their last day of the activity, with too many oreos, sprinkles gummy bears and most definitely far too much whipped cream and chocolate syrup.

RER 1.15.15

And I watched my mom make vegetable lasagna and ate a ton with no shame whatsoever.

RER 1.15.15

RER 1.15.15

Any changes for you all in the New Year? How are you thinking of mixing up your food encounters in 2015? Follow on facebook, instagram, twitter, and yelp to keep up with all the pretty eats, big bites, and upcoming restaurant weeks.

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1.15.15

RER 1.15.15

late for a very important DATE: BEA Restaurant & Bar

RER 11.16.14

The Sunday tunnel traffic was atrocious and I was late. Not just a few minutes late, like really late. Late enough that my dinner-date had time to get assigned reading done and slowly sip a cocktail at the bar. Late. 

By the time I arrived, I was mortified, but the back of my great friend’s bent head made everything better. Relief.

I was also pleased that the place she picked for our rendez-vous was stunning. We were meeting in mid-town, so quality can be sparse. But Bea Restaurant & Bar, was kind of exactly what I was hoping for on that chilly night.

The place has real atmosphere— thrown together round tables, white-washed brick walls, dark cushiony booths, Edison bulbs and frames unite, giving off a cool, “hush-hush” speakeasy vibe.  The big central bar displays the booze like it’s art, towering, lit and impressive. Chic Distress.

But we were there to chat, nosh on some fancy eclectic bar food, and have a sip or two. 

A sip or two— the Pisco Sour had an intense citrus tang, biting and aggressive, but was muted by sweet egg whites and cane syrup, while the Paper Fox was spicy and strong, layered with whiskey, lime juice, maraschino liqueur and ginger syrup. Sexy.

RER 11.16.14

The petite roasted beet salad made arugula attractive, with fat sweet deep-red beets, yellow-orange citrus, and a bright sherry vinaigrette. The sweet was countered with salty pungent blue cheese, spicy red onion slivers and meaty pecans. Harmony.

A thick mound of stringy tender pulled pork toped the flaky partha flatbread, creating a fierce dichotomy of textures, fueled by sweetness and smoke. The red cabbage upped the ante, adding an overwhelming crunch of freshness and pickled tang. Layered.

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Melty cheese and toasty breadcrumbs bonded over elbow pasta, smoldering with guilty pleasures. It was creamy and smooth, thick and enticing. There was just enough flavor to keep coming back for more. Addictive..

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Even though the first pizza was not the one we ordered, when we got our Amatriciana, it was hot and steamy. The cheese stretched and the pancetta crunched, refined just enough. Satisfying.

Lighting, ambiance and totally shareable dishes make Bea a lovely place for a date, even (especially) if you’re a little later than planned. Perfect.

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11.16.14

RER 11.16.14

COLOR lives on: Teppan Bar & Grill

RER 7.6.14

Sometimes colors leave impressions that last the longest. Memories of flavor can fade and disintegrate and texture moments can wither and flatten, but color can reverberate and live on, brightness branded in time.

Somber grey packages dotted with warm brown paint strokes, conceal and hide, instilling sudden heat and precious humility. Creamy white rounds set the stage for long strands highlighted with seductive violet, evoking mysterious reveries and pleading imagination.

Rosy rows tickle taste buds, stroking heartstrings and recalling perfect evening sunsets and tender kisses in the grass. Fiery orange and red create heated flashes, blinding and beautiful, like that unforgettable first time.

A dark drizzle decorates deep decadence, underlined with mossy green complexity and dimension, unearthing warm desires. Sharp golds and buttery peaches lost in a fuzzy outline of forced freshness and crisp clarity, make wishes come true.

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Orbs of faded pastels dulled with time and heartache swim next to pristine white clouds of endless dreams and marauding nightmares, ending with simple sweetness.

This time the memory circumvented the way things felt, how each bite filled the mouth—all forgotten but a vivid hue.

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7.6.14

RER 7.6.14

a DELICIOUS distraction: Marco & Pepe

RER 4.19.14

They hold hands as they enter through the small door, nearly running over the hipster hostess. Marco & Pepe is made up of uneven church pews, assorted seating, and a thin bar with a row of chatting patrons. The bright yellow of the awning peeks through the large front window. But they end up at a table by the side door— she on a wobbly pew, and he in a dark stiff chair. A skinny menu with specialty cocktails is left between them, listing drinks recalling summertime and vacation. The blue food menu is round but not very full with a range of starters, sandwiches, entrees and portions.

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Their drinks come, pretty and festive, topped off with citrus and straws. Both the Dillinger and the Caribbean Cooler are tangy, fruity and fresh, just strong enough to loosen their tongues and let out giggles.

They want to keep it light—meant to be a snack, a simple outing, a delicious distraction. So just a kale salad and a lobster roll to share. It felt like a first date with a history of forever.

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The kale salad is raw and fresh, with sweet yellow corn, round green peas, buttery avocado, and chunks of Manchego. It came alive with the tart sherry vinaigrette. Moments of fancy lettuce and fresh mint pervade each bite, transforming the earthy flavor profile.  

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Stringy, hot and salty french fries covered most of the circular wooden slab the lobster roll is served on. At the very corner is the lobster roll, overflowing with succulent lobster pieces dressed in flavored mayo and sprinkled with scallions. It’s fresh, meaty, and reminiscent of the warmth that has yet to come. Even the lightly toasted potato bread roll sticks to the roofs of their mouths and enhances the sweetness of the luxurious lobster.

RER 4.19.14

The dessert menu tickles all kinds of fancies with an array of treats. The two decide to indulge in the sweet and savory lemon rosemary cheesecake, topped with a dark round of blackberry sorbet. The cheesecake is smooth and creamy, dotted with the aromatic herb, an innovative twist on the classic. Sweet and tangy, the sorbet brings out a floral note in the rosemary, resulting in utter awe and gastronomical delight.

RER 4.19.14

 They laugh over the fading daylight and the growing yellow orange glow of candlelight, while enjoying the enhanced comfort food. Marco & Pepe combines what they know and what they would like to know, a world of complex flavors with straightforward concepts and ingredients.

RER

4.19.14

RER 4.19.14