second YELPing...

RER 6.10.14

At Park & Sixth Restaurant and Bar, we witnessed soccer fans rooting as we chowed down on our ambitious “snack.” We were aiming for a little in between bite as breakfast’s pancakes were starting to fade and dinner was just a little too far away. We did not want to go all out, but there was no way not to. Everything sounded delicious, laden with creative combos and a touch of home. The Beast was most definitely a beast, with all burgers' favorites like bacon, fried onions, runny egg, and cheese, but the New Park & Sixth was kind of like this, with a little bit of meat and a lotta bit of grease. The place is like that “cool kid” neighborhood bar with comforting yumtastic eats. Feel all the feelings in my yelp review! 

RER 6.10.14

RER 6.10.14

RER 6.10.14

RER 6.10.14

Would love if you all would follow on facebook, instagram, twitter, yelp, tumblr and pintrest. There is always something new to devour!

RER

6.10.14

RER 6.10.14

 

a focus on FRESH: EXKi opens in the Flatiron District

RER 6.18.14

Perfect for a filling breakfast, quick lunch or low-maintenance dinner, EXKi [eck-skee] offers fresh prepared food full of flavor and nutrition. Beginning in Belgium, the chain of over 75 fast-casual eateries across Europe has stretched to the States with the opening of its first New York City location this week.

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Like the high-quality and convenient foods served and prepared daily on-premises, the space is inviting and clear— high ceilings, visible kitchen, streamlined dining nook and homey second floor with harvest table, cushioned chairs and wooden wall feature.

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EXKi, founded in 2001 by three food-obsessed friends, is like nature’s kitchen through its use of local, natural and seasonal ingredients, mainly vegetables. As Consulting Chef, Galen Zamarra of Mas (Farmhouse) and Mas (La Grillade), says that the mission is to “focus on inserting flavor with vegetables.” He has worked closely with Executive Chef Steven Mettle to adapt the EXKi experience and culture for the States by tailoring exquisite recipes to suit the American palette while maintaining the eatery’s values of authenticity, respect and transparency.

RER 6.18.14

RER 6.18.14

The veggie-centric menu involves restaurant quality, convenient, flavorful and healthy options, bringing balance to any meal of the day. Breakfast welcomes spinach, zucchini and goat cheese croissants and egg wraps packed with fresh vegetables.

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RER 6.18.14

Lunch can be a chilled trio salad like the Rejuvenated or the With Passion, inventive combinations balanced with natural ingredients. Plump wraps and sandwiches keeping with the fresh approach are also choices. The Waterfront starring succulent shrimp with sweet and warm curry, has a heat cooled by cucumber and bib lettuce, while the Classic Revised bursting with chicken, a creamy Caesar emulsion, and organic mesclun, inserts new life in a favorite.

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EXKi’s fresh eats are not limited to cold goods; the eatery also presents satisfying hot items. Savory tarts include La Menton thick with Arborio rice, mushrooms and salty bacon, and La Toulon brimming with tangy goat cheese and acidic tomato. Available for dinner, steamy cocottes with cod and fennel or shrimp, cauliflower and jasmine rice make for filling comfort foods.

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EXKi also shakes up raw blends, cool and refreshing mixes, like the On The Beach drink fruity with pineapple, coconut milk and mint, and the Passion Tea tangy with strawberry, mint and green tea.

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RER 6.18.14

There is no shortage of sweet bites with flaky pastry like pain au chocolat, fresh fruits, or Belgian style old fashion tarts. Sharp rhubarb is topped with sugary streusel, just sweet enough apples are heightened with a delicate crust, and dense chocolate is made deeper, bringing each tart alive.

RER 6.18.14

RER 6.18.14

Even in a fast-casual atmosphere, EXKi produces elegance through simplicity and satiation through balance, creating healthy, delicious and sustainable meals for the fast paced city.

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6.25.14 

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EXKi

257 Park Ave S,

New York, NY 10010
ph 929.236.3954

the TAIL END of brunch : Park & Sixth Gastropub

RER 4.2.14

After being put on the list for a table at another place, and driving in circles looking for something enticing enough for the sunny day, we stumbled on Park & Sixth Gastropub just in time for brunch. Relieved, we ordered the discounted brunch drinks— a sweet and strong bellini for me, and a sharp and generic mimosa for him, each $4.

The brief brunch menu had just enough, but the mix of the sophisticated and the comfortable struck me. The menu played to both tastes, creating an interesting aesthetic, almost as eclectic and precise as the décor.

RER 4.2.14

The brisket and fresh mozzarella sandwich came with a sweet little basket of fries. Its meat was tender and its mozzarella was stretchy on the toasty bread. The two elements melded, fused by cheese and grease.  However, the meaty au jus overwhelmed the sandwich, taking away from the classic execution of the slow cooked meat and the texture of the cheese. The fries, however, were absolutely delicious; crispy, soft in the middle, well seasoned and hot.

The duck confit hash dish was beautiful— a formed round mound of chunky hash, two white poached eggs, crowned with some delicate micro greens and a weeping dollop of chipotle hollandaise. When I went to puncture the poached eggs to let the rich yolk ooze over the duck and potato hash, there was no runny yolk just solid over cooked middle. Yes, I was disappointed, but I was ready to eat it without complaint. An off duty server noticed my discontent and mentioned something to the manager who came directly over to talk to me. She was extremely nice, and offered me a new plate, which I accepted.

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And I was so glad I did. These second poached eggs were runny and mixed with the large cut potatoes and stringy duck perfectly. It was rich and filling with a lovely flavor profile, ranging from the salty and fatty duck, to the creamy starchy potatoes, tangy slivers of cooked red peppers, and the smooth and spicy chipotle hollandaise. So rich and so luxurious, I could not finish it (please note: it was finished).

After a while and different servers checked in on us, we decided to get dessert, landing on the “chipwich” which included some chocolate chip cookies and salted caramel gelato. Our taste buds were ready for something ridiculously sweet after the intensely savory brunch we just had. We received tiny dessertspoons, only for our server to tell us that they had run out of the requested dessert. Great.

We left with a bad taste in our mouths, feeling like the service was lacking and the staff unsteady. Despite manager’s professionalism, the staff was super casual, chatting amongst themselves, and not so attentive. Maybe it was a shift change or we arrived at the tail end of brunch, but we were kind of forgotten. Unfortunately, that was the resounding memory we were left with, not the details of delicious food.

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4.6.14

RER 4.2.14