LITERARY devices: The Shakespeare

RER 6.3.15

Sometimes a catch-up session with one of your favorite gals can cure all, but a fat burger and thick fries and a yummy Pimm’s beverage most definitely can help. After a tasty drink and a not so tasty snack at The Archive, the gal pal and I headed to The Shakespeare for something a little more substantial (and delicious).

Walking down the stairs to the lower-level entryway felt like we were breaking the rules and crashing a secret clubhouse. Dim lights and hot hostesses greeted us, along with dark walls and a kind of inexplicable British warmth.  Tables crowded in close, creating an intimate space and communal conversation and spirit in the dining area. Pictures and paraphernalia took over the deep read walls, fighting for attention in harmonious contention. Candles dripping hot wax lined a congested mantle piece warming the room and emanating the feeling that it was dark and late outside.

Pretty punch hypnotized with Bourbon, mint iced tea and floral cucumber and sweet Pimm’s and Chambord with tangy sweet lemonade quenched thirst and amplified smiles.

RER 6.3.15

But the creamy rosemary and herb-laced pot of homemade ricotta swimming with olive oil and aged balsamic, soothed raucous feelings. The smooth cheese spread across the warm bread with sensual ease and filled the proximity with delectable aromas, pleasant and revealing.

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And then there was the burger—fat and stacked high on a little wooden board, accompanied by tall wide “chips.” Its toppings were dreams, mingling to create refined pub fare and complex bites, memorable and comforting. Thick rashers of super smoky bacon straddled white melted cheddar crowning a perfect house blend patty. Salty tart thin sliced pickles, pungent spicy rings of red onion and dark green strands of lettuce added brightness to the fatty meat and buttery sesame seed bun. It was more than a burger; it was catharsis and a feeling.

The Shakespeare offered ambiance and attentive service. It dished up lovely refreshing drinks and flavorful food evoking pub moments. It was perfect for gossip and support and hearty laughs.

With mirth and laughter let old wrinkles come

-William Shakespeare 

 RER

6.3.15

RER 6.3.15

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.

RER 11.16.14

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.

RER

11.16.14

RER 11.16.14

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.

RER 4.19.14

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.

RER 4.19.14

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.  

RER 4.19.14

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.

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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

drink2that: a TOAST to 2013

In honor of the New Year and to celebrate this past year, I am going to make a toast. Ahem, To a great year full of good food, full bellies, bold flavors, love and happiness, growth in the right direction and measurable success. May 2014 be bigger and better and even more flavorful!

All that is true, though I really meant a more figurative toast (made up of figures). I have collected my favorite images of drinks I have tried this year from the Beacon Big Apple at Beacon Bar, to the Red Root from Whitman & Bloom, to the Milano at Bar Felice, even to lazy gin mojitos and Pims at home and the occasional glass of wine at Satis. We are going to party like it’s 1999!

It is almost the New Year! Thanks again for your support in following foodie ventures on facebook, instagram, twitter, yelp and pintrest! Share the love and let's make 2014 even bigger, better and more flavorful!

RER

12.31.13