re.CAP: YELP's for lovers & friends

RER 2.4.15

The Yelp Elite Event, Yelp’s for Lovers & Friends, was absolutely delectable. The beautiful restaurant, Maritime Parc, made for a perfect venue for the Valentine’s Day inspired event. The place is gorgeous with incredible views, contemporary décor and a knack for the delicious.

RER 2.4.15

Beautifully orchestrated bites were passed around to the yelp elites and their guests. Each taste underlined and highlighted the aesthetic and the culinary vision of the restaurant.

A singular seared scallop rested on a tangy sauce with a delicate moment of micro greens, lush, elegant, and faultless.

RER 2.4.15

Rounded mounds of briny and succulent lobster risotto floated on wooden spoons, chewy and luxurious and studded with fatty chorizo.

RER 2.4.15

Oyster shells served as the ideal vessel for meaty grilled oysters drowning in cream with creamy leeks and salty bacon.

RER 2.4.15

Each slider with a buttery bun, caramelized onions, quality beef and special sauce was like sinking into something solid and familiar.

RER 2.4.15

Fat crab dumplings swam in pretty teacups, doused in sweet and spicy broth and floating goodies with an exotic flare, similar to the braised pork belly “Kung Bao” style.

The bar offered mixed drinks that were fresh and tropical, boasting pineapple and tequila, gin and sunshine, and rum with a red wine float. These cocktails spoke to the curated seafood landscape of the menu.

RER 2.4.15

The exquisite tasting was rounded off with sultry desserts. Bite-sized hot fried dough rounds filled generously with blueberries and ricotta cheese, brought on sophisticated sweetness, while the sticky toffee pudding with nuts and fruit evoked strange comfort.

RER 2.4.15

We were so lucky to get another taste of Maritime Parc and chat with other Yelpers and their guests. The event only made me want to visit the eatery again for a proper Valentine’s Day date night.

RER

2.4.15

RER 2.4.15

 

MangiaMore: SNICKERDOODLES

-->

RER 2.4.15

I am always on a quest for a delicious cookie (like really, who isn’t?), but this time I was craving snickerdoodles. You know like those soft Mrs. Fields cookies that you used to get on winter days during long shopping excursions at the mall. I was dying for that feeling.

RER 2.4.15

RER 2.3.15

Of course when I googled “soft and chewy snickerdoodles” a recipe from Averie Cooks pops up (This happened to me before when I was trying to finish up some leftover pumpkin puree!). I stumbled on her post on The Best Snickerdoodles, and after comparing it with a few other recipes, I decided to ditch the other ones and trust Averie.

RER 2.3.15

These were easy to throw together, though, the worst part was waiting “at least one hour” for the little balls of goodness to firm up in the fridge. A tumble in the prepared cinnamon sugar, made these cookies what they are: snickerdoodles.

RER 2.3.15

Of course right, out of the oven, I dusted the cookies with even more of the cinnamon sugar, allowing it to seep into the warm cookie and connect with the almost under-baked center. That extra oomph took these cookies over the top. There’s no such thing as too much cinnamon sugar, amiright?

RER 2.3.15

Once the beauts baked and cooled, they lost most of the fluff advertised in the recipe. But they were still chewy, soft, and mind-blowing. The dynamic duo of brown and white sugars added layers of sweetness and helped to create that pliable texture. And that extra cinnamon sugar coating made these cookies the things of dreams.

RER 2.3.15

I got exactly what I was looking for. Too bad only one batch (about 16 cookies) is not enough!

--> What’s your favorite cookie recipe? Are these sweet and spicy cookies in your repertoire? Would love to hear from you and try out those tasty recipes!

RER 2.3.15

Follow on facebook, instagram, twitter, and yelp to keep up with all the pretty eats, big bites, and more.

RER

2.3.15

RER 2.3.15

HudsonRW: Hoboken Gourmet Company

RER 1.30.15

It’s a tiny place, so call ahead.

But the portions do not mirror the square footage of Hoboken Gourmet Company. The Hudson Restaurant Week $38 prix-fixe dishes were generous in size and in comfort. The limited options did create a repetition of flavors and ingredients, but still offered a singular selection of the regular menu.

Two thick slabs of chewy salty bacon overlapped and stretched the length of the colossal plate. Stripes of sweet and piquant barbeque sauce smoothed the salt and brought on a little heat, while caramelized onions highlighted the sweetness, creamy avocado added luxury and acidic grape tomatoes cut the decadence.

RER 1.30.15

Thick and warm, the cream of broccoli soup was heavy and hearty, resembling soft mashed potatoes. The flavor was enjoyable, but the texture was dense and almost unrelenting. A few bites were like happiness, an escape from the sting of the winter evening.

RER 1.30.15

The winter salad was small and overrun by a tangy balsamic vinaigrette. Wiling mixed greens leaves succumbed to dressing, insurmountable pungent feta and green apples, which added already overpowering tartness of the combination. Sweet candy coated pecans created diversity in taste.

RER 1.30.15

A thick cut pork chop paired with thinly slice sautéed green apples kissing a pool of velvety mashed potatoes verged on classic. The tart apples and the rich pork played together well as any age-old combination would.

Some of the regular menu items had a different flare than those on the restaurant week menu, like the shrimp in garlic tapas or Spanish steak entrée.

RER 1.30.15

Those shrimp in garlic felt rustic and foreign but familiar at the same time. The fresh, tender shrimp were swimming in a bath of garlic, oil and broth, brine and charm. Garlicky crusty bread rested atop in the tiny cast iron skillet, longing to sop up the flavorful juices.

And the tender steak drowning in is braising liquid, a thick sauce founded on a sofrito, Spanish spices and time, topped out of place mashed potatoes. Its accompanying rice was fragrant and complimented its Latin roots.

RER 1.30.15

The caramel cone rounded out the prix fixe dinner, singing a sweet note. The chewy caramel cone was filled with the silky cream that was thick with an uncertain tang. It was rich and luscious, with nutty caramel notes and a mysterious hum of cream and cream cheese.

Limited seating, palpable ambiance and humble charm add hefty appeal to Hoboken Gourmet Company. The tiny kitchen, overheard orders and tight space make the eatery unique and an adventure. The food is comfortable and welcoming, classic and expected but it’s the experience that captivates.

RER

1.30.15

RER 1.30.15