NYCRW: Park Avenue Summer

RER 7.29.16

Summer loving happened so fast. A prix fixe lunch at Park Avenue Summer for New York City Restaurant Week moved more quickly than desired on the sticky summer’s day, contrary to the languished sighs of summer and the current theme of the space.

There was hardly time to soak in all of the curated details of the restaurant space, which are meant to transport the diner to the summer season: bright yellow walls emulating sunshine, foliage appearing wilted with oppressive summer humidity, and white casts of turtle shells.  Like the menu, with each season the space is transformed to represent the appropriate time of year, and at this moment Park Avenue Summer felt like the dog days of summer, hot and sticky, sweltering with a feeling of lusty temptation.

RER 7.29.16

Cornbread, bright like the walls of the eatery, radiated fresh warmth and summer corn sweetness. The puffy cornbread bites initially looked like Madeleines, all ruffles and butter, but there was a hint of savory heightened by the spicy brick-red marbled compound butter. The cornbread spoke of lazy days at the end of summer, a familiar feeling even in the City’s unique heat.

RER 7.29.16

A sole orb of bursting burrata rested on top of a smear of salsa verde, which was bright but not quite right. The creamy cheese oozed from the firm outer skin, melting into the thick tangy salsa verde, colliding with the summer sweetness of peaches and moments of savory basil. Crunchy panzanella added a jolt to reality, bringing a firm texture to the appetizer, like the return trip from a mixed vacation.

RER 7.29.16

Despite their slightly crunchy exterior, the gnocchi were soft and heavy on the inside, the potato flavor pronounced. Black truffles were shaved on the spot, falling, forming soft peaks, another layer to the appetizer.  Creamy corn with studs of fresh corn surrounded potato pillows. The moat was sweet with an underlying zing that was bright relief from the decadence. This appetizer was a balancing act of light and heavy, sweet and tart, a mix of sun and clouds like an early August day.

RER 7.29.16

The branzino dish was architectural as two slender steaks of fish were stacked on one another and crispy skin maintained structure. Whimsical disks of firm summer squash echoed fat dots of saffron aioli, a contrast of density and flavors as well. A shallow pool of stewed vegetable ratatouille gave warmth without an expected heaviness. It was an odd but accurate encapsulation of summer.

RER 7.29.16

Again, corn came to play, but this time with four succulent scallops and tiny pickled peppers. The corn felt raw and tasted green, much like the pretty peppers toasty and slit lengthwise. The dish was a mix of shapes like modern art, while there was more toothy bite from the golden corn and little heat from thin wheels of peppers.  Salt clung to the sweet scallops, like warmth when the sun sets and lingers, mixing with the melodies of the other seasonal ingredients.

Cool and refreshing like the blushing pink frozé, the peach basil sorbet dessert, tickled sweet and savory notes. The basil made the disappointing honey poached peaches sweeter and more refined. However, the poached peaches were reminiscent of those in canned pie filling— saccharine to excess with the constitution of the summer stone fruit compromised.

The fruit tart was pretty as a picture, a collection of summer’s berry bounty. Deep velvet red cherries, striking strawberries, royal blueberries, and gem-like raspberries were looked painted, like glossy jewels on top of the thick short crust and tangy passion-fruit flavors. It tasted like summer should.

RER 7.29.16

Like the seasons, the dishes and pace were imbalanced. There was not time for constants and stability, subtly or depth. Flavors were intense and at times abrasive much like the celebrated season. The meal mimicked unpredictable and contradictory summer days, with harsh, hot, sun casting a golden glow in one instant, and glowering clouds clinging heavy but ushering cool refreshing raindrops.

RER

8.1.16

SUMMERTIME date hot spots : EZ Dating Coach x foodie ventures

RER 9.9.12

Summer is most definitely in full swing and the heat is on. Summer days mean enjoying and taking advantage of the weather, but love is also in the air. Even though there is no shortage of things to do during the warmer months, especially in Hoboken, coming up with the perfect summertime date can be a little daunting.

Don’t worry; I teamed up with Mike Goldstein, founder of EZ Dating Coach, again to create a round-up of the best local hot spots for summer romance. EZ Dating Coach is a service offering advice and support in dating and communication.  

Check out some of Hoboken’s bests for outdoor dining and drinks, picnics, and more.

Best Restaurants for Dining Al Fresco

Sushi Lounge

Mike: I really like Sushi Lounge for outdoor dining.  It’s one of the best sushi places in Hoboken, but more importantly, it’s off Washington Street. If you bring your special someone on a dinner date on Washington, there’s a good chance someone will interrupt to say "Hi." However, at Sushi Lounge there is a lot less foot traffic and it will allow intimate conversation, sustained eye contact, and hopefully some romance.

foodie ventures: As the main drag, Washington Street doesn’t really scream romance. It definitely can get rowdy, especially during the summer. In order to avoid the mayhem, check out Otto Strada on Park Avenue. There is a lovely little set-up for outdoor dining on a much quieter street in a residential area of town. The Italian restaurant offers good food and is B.Y.O.B, a bonus.

Anthony David's

Mike: Similar to Sushi Lounge, Anthony David’s is off Washington Street so you get privacy. But I also love this place because it has a lot of fun shareable small plates and very tasty secondi options.  Not to mention any of the pasta dishes are delicious. 

Anthony David's

Best Outdoor Drinking

Mike: Nothing beats having a beer with 75-degree weather at the rooftop of City Bistro.  It offers great views, a relaxed atmosphere, and is never too crowded, as the employees have mastered crowd control at this point. 

Pier 13

foodie ventures: Pier 13 combines classic summertime pastimes: eating, drinking and soaking up sun. With rotating food trucks steps away from the beach-like bar complete with yummy drinks, fake grass, and lazy chairs, you and your date will definitely have fun in the sun.

Mike: We have to represent the downtown Hobokenites too! The rooftop bar at The Dubliner feels like a tiki bar and offers refreshing cocktails. This is a great spot for a mid-week date because there will be less people on the roof and that means less wait time for drinks. 

Best Happy Hours 

The Cuban

 foodie ventures: The Cuban has an awesome happy hour. Unfortunately, it’s only at the bar, but many of their tropical and strong $5 specialty drinks and discounted bites will make you feel like you are vacationing somewhere warm.   

Stingray Lounge

foodie ventures: Another excellent happy hour is at Stingray Lounge. The place is refined and super swanky. The cushy seats and spot-on details make the raw bar feel fresh and intimate. Plus, what can be more romantic than half-priced bubbly and sexy oysters?

Best Picnic Spots and Snacks

RER 9.9.15

Mike: Pier A is the best picnic spot in Hoboken, hands downs.  It is big, airy, and beautiful. There is always plenty of space.  Remember to pack your blanket or a beach towel.  In terms of a date, there’s nothing like showing a girl you care about her by packing a picnic lunch and taking her to Pier A.  She will appreciate your effort, and the beautiful Manhattan skyline won’t hurt the romance factor either. 

Fiore's

foodie ventures: It’s a walk, but picking up a delish roast beef and mutz special and some Italian deli action from Fiore’s would definitely win hearts (through the stomach of course!). You could also head to Sobsey’s together to pick up some picnic essentials: cheese, olives and freshly baked bread for savories, and fruit for a refreshing summer sweet.

RER 7.10.15

Mike: This time I need the uptown folks to feel the love.  Pier 11, the grassy area around 11th street is smaller than Pier A but offers the same great view, ambience, and beautiful day experience. 

16 Handles

foodie ventures: Little Grocery Uptown would be a great place to grab snacks to go and drink in the skyline at Pier 11. Top it off a lovely with some tasty customizable froyo sundaes from 16 Handles. It’s a great way to cool down, get to know your date, and create something together (if you share your frozen dessert).

Best Festivals and Feasts 

St. Ann's Italian Festival

foodie ventures: Saint Ann’s Festival starting July 23 is classic Hoboken. It is famed for its delicious greasy, hot, powdered sugar-dusted zeppoles presented by the Saint Ann’s Church. There are eats galore, live music, fun games, a boozy tent—a little bit of everything a summer date should include.

Hoboken Arts and Music Festival

Mike: My favorite festival, by far, is the Hoboken Arts and Music Festival in September.  Like your everyday street fair, this festival still offers all the greasy food options, however, here, you have a beautiful and eclectic selection of art and businesses from around the northern NJ area.  I find, most of the people are more interested in making new friends than pushing their wares, which truly makes this my favorite in Hoboken.  Grab your date, walk, and experience the festival. Then if you want, you can stop in at Mikie Squared for some sangria. 

The Madison

Las Olas 

foodie ventures: Treat your date to something luxurious this summer. Impress your date with a scrumptious three-course meal for less. Hudson Restaurant Week kicks off July 27 while NYC Restaurant Week gets started July 20. You can try something new and explore different communities and neighborhoods without breaking the bank. Win-win!

Fig & Olive

Butter

Enjoy the sun and the warm weather while it lasts and plan a summer date to remember!

RER

7.2015

Sushi Lounge

 

NYCRW: Asellina

RER 3.4.15

Sometimes the higher the expectations, the greater the disappointment. Nothing could be more true about my experience at Asellina for New York City Restaurant Week. I was so excited to see one of my favorite friends, catch up and eat really good food. The first two happened, but the third was like the worst cliffhanger, dangling too long with an anti-climatic ending.

RER 3.4.15

The dinner date started strong with the aroma of my friend’s bourbon, the loud dance remixes, and almost too trendy décor. But waiting at the table too long, menus in hand, mouths watering, poisoned it. It gave us plenty of gab time, moments to soak in the sights and a chance get hungrier, but we were starving for the attention of the staff.

Eventually, we ordered and were not too deterred (although, I might have said  “Let’s just leave and get pizza” a few times); we had red wine and each other. After time, the music felt louder and our hunger intensified due to frustration.

RER 3.4.15

Finally our beautiful appetizers arrived— both the mozzarella in carrozza and the tagliere Piomentese were stately and minimalist. Perhaps things were looking up... The first was a glorified mozzarella stick, heavy and fried, while the tagliere was rich and decadent with pate, dried meat and tangy cheese. The accompanying focaccia remained tempting to dull hunger despite its greasiness.

RER 3.4.15

Our mains came out quickly, which created an uneasy tempo for the meal. A cast iron pot held a thick pool of cheeses, soft gnocchi and textured artichokes, ushering the scent and tastes of comfort, but nothing memorable. The roasted veal shoulder was tender, but forgettable with no flavors to ignite the senses. Its polenta waffle was intriguing, but too greasy and laden with garlic, an effort to make up for what was lacking.

RER 3.4.15

Now, dessert was on the horizon, our glasses of red wine were emptying, and we were becoming weary of the place, an itch to escape hung heavy. The desserts were like artwork to be looked at and not touched, or eaten. Two cubes of dense chocolate ganache were interrupted by salty, almost savory brittle— rich and chocolaty, smooth and crunchy. The pretty millesfoglie also had a savory bend to it. While the wild berries jam brought brightness to the meaty puff pastry and mascarpone zabaione, it was still too dark and dense. (Sidenote: I could not bring myself to finish, which is unheard of, but something was extremely off-putting, maybe it was just the culmination of an unsatisfying experience.)

RER 3.4.15

I did not leave happy, only craving something delicious and pizza, and regretting the meal. Perhaps too much flavor was injected into the concept of Asellina and not enough was inserted in the food—a pretty façade for underwhelming food and worse service.

RER

3.4.15

RER 3.4.15

NYCRW: BUTTER midtown

RER 2.18.15

Sometimes texture trumps taste. Sometimes what lingers longest is how each morsel felt on the tongue, silencing what speaks volumes with pure pleasure and interest. Sometimes it’s the seduction of touch and feel that is more invigorating, and disconnect is what binds.

The New York City Restaurant Week menu at Butter Midtown displayed a treasure trove of textures and a flourish of welcomed color, like watercolors on a studded canvas. It was a journey of aesthetics and consistencies battling it out—dissonant, jarring, evocative, subtle and sensuous.

RER 2.18.15

On jade green ringed bread plates, fluffy golden parker house rolls, crusted with flaked sea salt, sat high and domed, only outshined by smooth rounds of sweet and herbed butter. Both bread and spread were sweet, but the crisp flaky outer layer of the roll and staccato of salt countered the airy insides and the creamy butter. Rougher slices of baguette with heavy singed crusts deserved the herb-studded variety, chewy and aromatic.

RER 2.18.15

A cube of chopped pale fluke was encircled by negative space and an emerald line chasing itself around the plate. The appetizer felt like an absence of color and life, only awakened by rich magenta blood orange pieces and thin slices of prickly green English cucumbers whose skin echoed the emerald ring. The raw fish and blood orange were cut to the same size, mimicking texture and slippery appeal, while the cucumber added an almost imperceptible crunch, varying the mood and tripping the tongue.

RER 2.18.15

Four plump ravioli, over-garnished, rested snugly in a shallow bowl; a tangle of toppings disguising the meat filled pockets and a pool of buttery sauces. The bowl’s rim, decorated with a red brown floral motif like at grandma’s, matched the julienne candy striped beets perfectly, again connecting plate to dish. The freshness of the beet was crisp like raw vegetable, but the buttered breadcrumbs crunched like oven-toasted happiness, while the pasta was soft, bursting with stringy tender meat. Bright green chile pesto added heat and a thick feeling in the mouth contradicting the garlicky sauce collecting at the bottom of the bowl.

RER 2.18.15

Again, a distracting decorated plate highlighted its contents, allowing dessert to visually blend in with its surroundings and transcend flavor. The springy slick custard of the crème caramel, glided through teeth, while the ruby red pomegranate seeds got stuck and stumbled. Crunchy almond brittle echoed the dance of the seeds, but it was the syrupy sweet kumquat rind that caused a stutter: stop, put down the fork, cut the candied peel and savor.

The experience was about texture— the way each element played with its compatriots and each layer added to the textual architecture of the dish, the way the mouth perceived moments and memorized them, the way texture can trump taste and produce something satiating and musical.

RER

2.18.15