One of my foodie friendS, who was a chef in New Orleans, recommended that I dine at the restaurant inside The NoMad Hotel, where her niece works as the event coordinator, and the executive chef once worked at Eleven Madison Park. So, I took her suggestion and had dinner here with a friend, who had recently moved back to the Big Apple.
The place as an interesting throw back in time, with a great speakeasy at the very back, manned by a couple very talented and eye-catching bartenders.
For the quality of the food and service for the price, it was quite a bargain; and yes, I just had to indulge in the foie gras, and it was excellent. Very smooth and creamy. The skin of the chicken was nice and crispy, while the breast meat had the wonderful flavor from the foie gras that was rubbed all over it before the roasting process.
The service here was impeccable as an army of staffers made sure that your dining experience was enjoyed at its fullest. They certainly know how to make you feel special and well taken care of.
Radishes – Butter dipped with fleur de sel
Tagliolini – with clams, garlic and meyer lemon
Foie Gras – Terrine with aspargus and perigord truffles, with a toasted brioche. Heavenly
Roast Chicken for Two – Foie Gras, Black Truffle & Brioche (shaved truffles and brioche crumbs combined with foie and then rubbed all over the chicken, under the skin before roasting.
Roast Chicken Breast served with white asparagus and nettles.
Roast Chicken (dark meat) with soft-poached egg. Delish as well!
Milk Chocolate Ganache with chocolate fondant and malt ice cream.
BRUNCH AT THE NEW RUSS & DAUGHTERS CAFE IN New York, NY, May 18, 2014
I met up with a friend from Los Angeles, who just happened to be in town for a wedding, for brunch. We originally planned to meet up at Katz’s Delicatessen but then we both thought about Russ & Daughters instead. Harlan was told about the new cafe that was a few blocks south of the original Russ & Daughters, that was open for less than 2 weeks at the time of our brunch. With only a 30 minute wait, we decided let’s give it a try.
The menu was different from that of the original Russ & Daughers, as the cafe featured modernized versions of many of the sandwiches, boards and breakfast items. In a way, it was too new and trendy, lacking that wonderful NYC Jewish deli ambiance.
The food was good, and we supplement what we ordered with The Classic – Gaspe Nova Smoke Salmon, cream cheese, bagel, tomato, onion, capers. We created two open faced bagel sandwiches out of it to share.
It was a great variety of food, topped off with an amazing Halvah ice cream and a Jake Gyllanhaal sighting.
Pickled Herring Trio – canapes of pickled herring on pumpernickel
Super Heebster – whitefish and smoked salmon salad, wasabi infused fish roe, horseradish, dill, cream cheese, bagel toast
Sturgeon, Eggs & Onions with Rye
Halvah Ice Cream – Halvah, sesame and salted caramel
POK POK NY, Brooklyn, New York, May 17, 2014
I learned about the original Pok Pok in Portland, Oregon years ago from watching Food Network’s “Diners, Drive Thrus and Dives,” and especially how the chef/owner brought recipes back with him from his trips to Thailand and recreated those dishes authentically. So, when I found out that there’s a sister location in Brooklyn, I knew I just had to give it a try.
With weather being mild for mid-May, I was able to take the F train out to Brooklyn and then walked an additional 12 blocks to the restaurant by the waterfront, close to where they filmed “On the Waterfront” starring Marlon Brando back in the 1950s.
We ordered all of our dishes at their original levels of spiciness, and were warned by our waiter how spicy the dishes will be. What surprised me was that, while spicy, it wasn’t too spicy. I think I could have handled another level of spiciness higher.
More interesting were the Wing Bean Salad and the Fiddlehead Ferns, which featured vegetables I’ve never had, or let alone, even seen before. Like the other 2 dishes, every thing was quite tasty.
I finished off the dinner with a glass of Thai Iced Coffee, with a shot of brandy. Interesting….no condensed milk, so it does not even remotely taste like Thai Iced Coffee.
Ike’s Vietnamese Fish Sauce Wings – Fresh Amish natural chicken wings marinated in fish sauce and sugar. Deep fried, tossed in caramelized Phu Quoc fish sauce and garlic. Served with Vietnamese pickled vegetable salad.
Yam Thua Pluu – Wing Bean Salad with pork, prawns, peanuts, shallots in a roasted chili coconut dressing.
Phat Phak Kuut – First of season Fiddlehead Ferns stir fried with fish sauce, oyster sauce, soy sauce, garlic, fresh chiles and ramps.
Neua Naam Tok – Spicy Isaan Beef Flank Steak Salad with fish sauce, lime juice, chili powder dressing plus shallots, lemongrass, mint, cilantro and toasted rice powder.
The Specials Board