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Olio e Piu’s Fall Menu

Restaurant Review: Fall in Love with Olio e Piu’s Fall Menu

Late last year, we had the pleasure of celebrating the launch of the Olio e Piú cookbook; this time, we celebrated their new Fall menu. Just as before, there were so many delicious dining options to enjoy. The new dinner menu items include Garganelli with braised rabbit; Mozzarella Di Bufala with imported buffalo mozzarella, grilled portobello mushrooms, and marinated roasted peppers; Vitello alla Milanese with fried veal cutlet, arugula, tomato, parmesan, lemon; and Trofie al Pesto with broccoli rabe pesto, lemon zest, and Pecorino Toscano; plus so much more.

Olio e Piu’s Fall Menu

Unfortunately, we couldn’t partake in most of the new fall menu items due to our mushroom allergy but we did get to enjoy quite a few dishes, including a favorite. Our evening began with some wonderful cocktails and hearty appetizers. We wanted to make sure we enjoyed cocktails we’ve never had before; below, we present the Belladonna (New Amsterdam Gin, Chamdor, Cinzano Bianco, and raspberries); Giardino (Tito’s vodka, Italcus, Cinzano Bianco, basil, and strawberries); Vulcano (Del Maguey Vida Mezcal, Lunazul tequila, Aperol, aveze, lime cordial, and hibiscus).

Olio e Piu’s Fall Menu

The first item from the new fall menu we enjoyed was a hearty Buffalo ricotta, hot soppressata, and mozzarella Calzone. We hadn’t had a calzone in years and this Olio e Piu Calzone was the perfect reintroduction; piping hot and wonderfully cheesy, you will not regret ordering this at all.

Olio e Piu’s Fall Menu

From piping hot to crispy and heavenly. This light but satisfying salad boasted crisp apples, arugula, seared scallops, and a delicious vinaigrette. It was so good, we wanted seconds. Definitely a must-have.

Olio e Piu Salad

Our next dish was one of our favorites from our last visit to Olio e Piu, the Fritto Misto. A mainstay on the menu year’ round, we can’t help but indulge in the memory of the assortment of squid, shrimp, white fish, zucchini, with the creamiest Bombay aioli.

Fritto Misto

The next dish was Tagliatelle Bolognese, a perfect fall menu option, and one of the signature dishes of Bologna. While many places serve thinner ribbons of Tagliatelle pasta, we loved Olio e Piu’s wider size as you can enjoy more of the meat sauce.

Tagliatelle Bolognese

While we absolutely loved it, we had to save room for the next orgasmic experience, the Bistecca; a perfectly grilled hanger steak, crushed new potatoes, onions, and salsa verde. It normally comes with mushrooms but luckily this was one of the dishes where the mushrooms weren’t already added to the dish.

Grilled hanger steak

Finally on to the non-savory dishes from the fall menu, Dessert. We enjoyed Torta all’ Olio di Oliva, an Olive oil cake, vanilla cream, seasonal berries and a combination of Gelato/Sorbeto.

Olio e piu DessertOlio e piu Dessert

Olio e Piu gives you the option of three scoops/flavors, we decided on the Blood Orange, Lemon, and Vallutata di Gelato Alla Vanila. These refreshing scoops were the end to a blissful evening. We can’t wait to go back.

 

 

Knob Creek Bourbon

NYC Food & Wine Festival Preview Dinner with Knob Creek Bourbon

During the month of October, all foodies prepare to attend the NYC Food & Wine Festival, a 4-day festival, hosted by renowned chefs, restaurateurs, and culinary insiders. We had the pleasure of getting a preview from one of the participating brands. Our culinary journey highlighted the brand’s product as the main cooking ingredient. What was that ingredient? Knob Creek Bourbon!! Their local Grill Pro, Jason Baker, was back to give us an exclusive recipe he created exclusively for NYC Food & Wine Festival. We also enjoyed signature Knob Creek Bourbon cocktails and a behind-the-scenes look at how their bourbon gets its flavor.

Knob Creek Bourbon

It was a majestic evening of great cocktails, a delicious meal, and a mesmerizing process of the whiskey-making industry. We started off the evening with three Knob Creek cocktails, Rose on the Rye (pictured below), Kentucky Luau, and Smoked Rye Old Fashion; all of which will be available at the NYC Food & Wine Festival.

Knob Creek Bourbon

In addition to a taste test of Knob Creek sauces, the highlight of our exquisite dinner, which included Arugula Salad, Grilled Vegetables, Pulled Pork Sliders, Three Cheese Mac & Cheese, was the Grilled Chicken Thighs with Knob Creek Alabama White Rye Sauce. This wonderfully creamy and smoky chicken dish will be highlighted during the NYC Food & Wine Festival’s Titans of BBQ event at Pier 97.

NYC Food & Wine Festival Preview Dinner with Knob Creek Bourbon NYC Food & Wine Festival Preview Dinner with Knob Creek Bourbon NYC Food & Wine Festival Preview Dinner with Knob Creek Bourbon

After the amazing dinner, we got to see first hand how Knob Creek gets its flavor with two demonstrations; a live barrel rebuilding and charring demonstration, by one of their highly skilled Coopers. For those who don’t know, Coopers are craftsmen that make and repair wooden casks. Check out our Instagram post of the live charring, it’s an amazing thing to see.

Knob Creek Bourbon Wood Casks

What an amazing experience from an amazing bourbon brand! We advise you to attend the 2019 NYC Wine & Food Festival to partake in Knob Creek and Grilling Pro Jason Baker’s delicious offerings. You will definitely be happy you did. The NYCWFF takes place from Oct 10th – Oct 13th.

Let's Do This Bitches a New Daytime Drag Extravaganza BRUNCH

This Brunch is a Total Drag: Drag Brunch at Haswell Green’s

Have you noticed weekend brunches have become somewhat pedestrian? We mean lacking in excitement. While it’s great to connect with friends, the overall experience doesn’t deviate from the usual mimosas, runny eggs, etc. What if we told you there was a better way to do brunch; a more entertaining way. You can still enjoy connecting with your friends but with entertainment. Welcome to Drag Brunch at Haswell Green’s, an experience that brings “dinner and a show” to your weekend brunch festivities.

Let's Do This Bitches a New Daytime Drag Extravaganza BRUNCHLet's Do This Bitches a New Daytime Drag Extravaganza BRUNCH

Haswell Green’s drag brunch is aptly named, Let’s Do This Bitches; this daytime drag extravaganza stars the very talented Ritzy Bitz and another drag queen for your total entertainment. Get ready for a comedic and lip-syncing extravaganza. On the Saturday we attended, Misty Mountains Davenport, daughter of Rupaul’s Drag Race Season 11’s Honey Davenport, was the co-headliner. Check out our social media coverage on our Instagram page. While the bottomless brunch menu does feature mimosas and Bloody Marys, they also offer a signature “mean girls”-inspired cocktail, ‘That’s So Fetch”, to go along with the hilarious and fun performances.

Let's Do This Bitches a New Daytime Drag Extravaganza BRUNCH

When one thinks of brunch, pizza doesn’t normally come to mind, but during the Haswell Green drag brunch, you’re able to order from three pizza varieties – Breakfast Pizza, Classic Margherita, or a Sausage Pizza. We indulged in the breakfast pizza which featured onions, peppers, eggs and lots of cheese.

Let's Do This Bitches a New Daytime Drag Extravaganza BRUNCH

If you want to stick to breakfast favorites, the menu also features Greek Skillet, Huevos Rancheros, Bacon, Egg & Cheese Waffle Fries, Grilled Cheese Benedict, Steak and Eggs, Guacamole Goat Cheese Toast, and Chilaquiles. Bee Pollen Pancakes and Almond French Toast are also available for those with a sweet tooth. Those who love savory will love the Brisket Burger, Mac & Cheese, and the Fried Chicken Waffle (featured below).

Let's Do This Bitches a New Daytime Drag Extravaganza BRUNCH

Aside from the great food and amazing performances, our favorite part of the event was the crowd participation. Several guests were invited on stage for a Lipsync for your Life challenge a la RuPaul’s Drag Race. Needless to say, thanks to the bottomless brunch cocktails, hilarity, and a few shocking instances ensued. After the show, we all got to take photos with ladies.

Let's Do This Bitches a New Daytime Drag Extravaganza BRUNCH

With an incredible $45.00 unlimited drinks and entree package, there’s no reason to miss out on the fun! Brunch hours at Haswell Green’s run from 12:30 pm to 4 pm every Saturday & Sunday, with the drag show running from 1 pm to 3 pm. Haswell Green’s is located at 240 West 52nd Street. For Let’s Do This Bitches drag brunch reservations, call 212-245-2801.

National Taco Day

National Taco Day w/ Taco Dumbo Midtown West Grand Opening

Today is National Taco Day, what better day than that day to celebrate the grand opening of the new Taco Dumbo Midtown West. Granted, the grand opening was late last month but as we said, what better day than the day to celebrate all things tacos than to celebrate this taco heaven.

National Taco DayNational Taco Day

Taco Dumbo is no ordinary taco spot; this market fresh taqueria and cold-pressed juice margarita bar are inspired by the healthy lifestyle where the beach, surf, and sun are synonymous with fresh local food. The goal of Taco Dumbo is to not only provide delicious, healthy food but they also strive to cultivate positives vibes. They’ve created a space where you can relax and escape from the outside world while enjoying a curated selection of eats and drinks. It’s almost like escaping for a quick tropical beach trip (the “flight attendant, and airport body and baggage scanners that greeted you at the door were a great addition).

Taco Dumbo Grand OpeningTaco Dumbo Grand Opening

Walking into Taco Dumbo felt like no other. The vibe was an incredible party atmosphere; the music was pumping and you instantly felt transported from the hustle and bustle of NYC to the beaches of Southern California.

Taco Dumbo Grand Opening Taco Dumbo Grand Opening

When it came to the food, rest assured, all-time classics are recreated. Using responsibly sourced ingredients. Taco Dumbo has curated a delicious menu that compliments all eating lifestyles. Inclusive food is woven into Taco Dumbo’s DNA, providing options for the meat-lover, vegan, vegetarian, kosher, dairy-free, or gluten-free eater.

Menu highlights range from a truffle shroom and rotisserie chicken “tinga” to beef short-rib and nori spicy tuna tacos. The chef’s special plant-based “impossible” taco pairs perfectly as a side to the grain bowls and salads. Market fresh ingredients are locally sourced and are an essential element in elevating the drink selection. Taco Dumbo allows you to create your perfect margaritas; with six types of pressed juice options and nine different salts for the rim, you can customize your margarita.

National Taco Day

The entire team, kitchen, register and bar staff, are made up of people who genuinely care about putting good energy into the food. They aim to make your experience as enjoyable as possible. We enjoyed several rounds of “guess the song” with one of the servers as the DJ played hit after hit. That personal experience only added to the great service we were already enjoying.

Current Taco Dumbo Locations:

56 Prospect St., Dumbo Heights
2 Pennsylvania Plaza, Penn Station
1385 Broadway, Garment District
111 W 32nd St., Rosé Mansion
56 Spring St., SoHo

Ninja Foodi

Cooking With Ninja Kitchen’s Ninja Foodi Appliances & SHE Media

Believe it or not, cooking is one of our favorite things to do. It’s hard to believe because we go out so much but we get a lot of joy from preparing a meal in our kitchen. Of course, it’s easier when you don’t have to cook for a big family or group of people; but we love what can be created with great ingredients. This is why we were really excited to enjoy a night of cooking with Ninja Kitchen and their new range of Ninja Foodi appliances.

Ninja Foodi

Led by Kenzie Swanhart, Ninja’s own Director of Culinary Innovation and Marketing, we enjoyed an evening of making extraordinary meals; all of the delicious foods we enjoyed during the event were made with the multi-functional Ninja Foodi appliances. The Foodi range includes Pressure Cookers, Grills, Ovens, and a Blender.

Ninja Foodi Digital Air Fry Oven

Ninja Foodi Air Fry OvenFood Image: Roasting Green Beans

In the Ninja Foodi Digital Air Fry Oven, we prepared Roasted Green Beans with Prosciutto and Onions. The Prosciutto was prepared in the air fry basket you see in the above photo and roasted the green beans and onions in the roasting pan. The cooking time for both was 16 minutes. We love the Digital Air Fry Oven because it boasts 8 cooking functions and can be stored upright, saving you space and allowing easy cleaning.

Ninja Foodi 5-in-1 Indoor Grill with 4-Quart Air Fryer

Ninja Foodi Indoor Grill

This is perhaps our favorite out of all the Ninja Foodi kitchen appliances, although they all are amazing. We love grilling and hate the fact that we’re limited to summer grilling. Plus, when you live in an apartment, you can’t exactly roll out the grill indoors during winter. The 5-in-1 Indoor Grill with 4-Quart Air Fryer solves both those problems. We had so much fun grilling two beautiful New York Strip Steaks & Asparagus during this event. We love that the cooking time for the steak was only 8 minutes. Whether you love it rare, medium, or well-done, you’ll fully enjoy your meal. The grill is also perfect for vegetables, chicken, fish, or anything else you can throw on a grill.

Ninja Foodi Indoor Grill Food Photo: NY Strip Steak

Imagine coming home and being able to enjoy a delicious dinner in less time than it takes you to get ready in the morning.

Ninja Foodi Pressure Cooker that Crisps and Air Fries

Ninja Foodi Pressure Cooker

Although we didn’t get to personally play with the Pressure Cooker, we did enjoy several bites of the Grilled Cauliflower Steaks that were prepared in it. This compact pressure cooker cooks up to 70% faster than traditional cooking techniques and boasts a TenderCrisps technology that quickly pressure cooks ingredients to lock in juices, then give them a crispy, golden air fryer finish.

Ninja Foodi Cold & Hot Blender

Ninja Foodi Blender

Ready to whip up your favorite soups, stews, or smoothies? With the Cold & Hot Blender, you can. Combining high-speed total crushing and extraction with a precision-heat cooking blender, you can go beyond making smoothies and frozen drinks; get ready to cook soups and sauces and create concentrates for flavored waters and cocktails. What more can you ask for?

We’re excited to try these in our kitchen, especially since it’s lacking in a lot of counter space. Could the range of Ninja Kitchen Foodi appliances make your life easier?

Jarlsberg Cheeseburger

The Quest for the Perfect Cheeseburger on National Cheeseburger Day

The quest for the perfect cheeseburger is neverending. Luckily, this delicious search is a foodie’s dream, which is why it is celebrated every year on National Cheeseburger Day. To help settle the question on “what is the most perfect cheeseburger?”, Jarlsberg Cheese has teamed up with Internationally acclaimed chef Elizabeth Haigh for the second annual Global Burger Awareness campaign.

Jarlsberg Cheeseburger

Internationally acclaimed chef Elizabeth Haigh, who is considered one of the brightest shining stars on the London culinary scene, has made four burger recipes, each with an essential story: The Northern Temptation, The Nutty Mushroom Melt, The Orient Cheese Express, and The Korean Hot Bite. The Global Burger Awareness campaign will hit social media and stores from July 15 to September 15th. It showcases the excitement and versatility of Jarlsberg Cheese, the mild, nutty and delicious cheese that compliments everything. Check out the four exciting cheeseburgers below and click on their titles for complete recipes from Jarlsberg. These are so perfect to honor National Cheeseburger Day, which falls on September 18th, 2019.

The Northern Temptation Burger

Jarlsberg Cheese National Cheeseburger Day

The Nutty Mushroom Melt Burger

Jarlsberg Cheese National Cheeseburger Day

The Orient Cheese Express

Jarlsberg Cheese National Cheeseburger Day

The Korean Hot Bite

Jarlsberg Cheese National Cheeseburger Day

From July 15th until September 15th, cheeseburger fans will get the chance to enter to win exclusive Jarlsberg Cheese aprons and tongs every week. The grand prize winner will receive a Gourmet Grill so that they can re-create their favorite Jarlsberg Cheeseburgers, a great way to say goodbye to summer. Fans can triple their chance of winning by sharing their Jarlsberg cheeseburger at #Jarlsbergburger on Instagram.

Jarlsberg Cheese is wildly popular among foodies around the world for its nutty, mild, mellow and sweet flavor. Created in 1956 from an original Norwegian recipe, Jarlsberg continues to bring its unique flavor to some of your favorite cheese-based foods.

How will you be celebrating National Cheeseburger Day? Will you be trying one or more of these delicious Jarlsberg Cheeseburgers?

Demarchelier Restaurant in New York

Restaurant Review: Demarchelier Summer 2019 Menu

Summer is sadly slowly coming to an end but there is still some time left to enjoy a few of what makes summertime a wonderful season. The fall season is still a month away, so there’s plenty of time left to partake in a fantastic summer menu. We had the pleasure of doing just that when we journeyed back to experience the Demarchelier Summer 2019 menu. We were once again welcomed by Emily Demarchelier, for an evening of gourmet dining that captured the essence of authentic French cuisine.

Demarchelier Restaurant in New York

For the summer season, Demarchelier features many signature dishes including Pate De Campagne, Filet of Herring with Potato Salad and Moules Mariniere (which we enjoyed on our last visit), for an appetizing start to a full course dinner. Delicious entrees transporting you to France include the succulent Duck Confit with white beans (another favorite from our last visit), Rainbow Trout Meuniere and Filet Mignon. The dessert menu boasts an assortment of sweet treats including the Crème Caramel (Flan), Profiteroles with chocolate sauce and Crepes Suzette with Grand Marnier. While there were dishes were already familiar to our palates, we opted for the Demarchelier summer 2019 menu items we hadn’t experienced before. Here is our summer menu journey.

Demarchelier Restaurant in New York

Surrounded by the paintings of Eric Demarchelier, we were ready to traverse the Demarchelier Summer 2019 menu and surrender ourselves to the wonderful French flavors.

COCKTAILS

Demarchelier Restaurant in New York

We started our review with a bang of a cocktail, a drink to remind us that the fall season is approaching. The second cocktail was more along the refreshing and sweet side, thanks to its unconventional flavor. Check them both out below:

Le Normandie – vodka and Père Jules Pommeau shaken with a dried apple garnish. Bold and potent, this cocktail is perfect for brandy lovers.

Kumquat Margarita – Casamigos Tequila Blanco, fresh lime juice, and Kumquat liqueur. If you’re a fan of Limoncello, you will love this cocktail; it’s refreshing, vibrant, and sweet.

STARTERS

QUICHE OF THE DAY – GOAT CHEESE & ARUGULA

Demarchelier Restaurant in New York

GLASGOW:  We love a good savory pastry and Dermarchelier’s the daily Quiche offering hits the spot every time. Tonight we dined on a Goat Cheese and Arugula Quiche sitting on a bed of fresh greens. It’s a meal in pie form but not too filing that it would prevent you from enjoying your full course.

PATE DE CAMPAGNE

Demarchelier Restaurant in New York

LUCIANA: Its combination of pork and beef, rustic texture and rich flavors were sublime. Every bite melts in your mouth. It forces you to pause a few times to appreciate the beautiful assault on your palette. Served with a fresh salad and creamy sauce, I found myself eating slowly hoping this culinary experience would last forever. This tender, French country style pate is a definite must to try.

MAIN COURSES

BISON BURGER ON A BAGUETTE

Demarchelier Restaurant in New York

LUCIANA: I’ve wanted to experience the bison burger, and this was my first time doing so; and what an introduction I received! I was not at all disappointed with this distinct cheeseburger. What I discovered was a delicious, succulent burger charred to perfection. Served on a crispy baguette (a lovely change from the traditional bun), and topped with fresh tomatoes, lettuce, onions and your choice of cheese. I especially love the fact that this meat is lower in fat than traditional beef but still tastes so incredibly good. I would recommend this dish over and over.

WHOLE BRANZINO WITH MEUNIERE SAUCE

Demarchelier Restaurant in New York

GLASGOW: Great food is my weakness and this superbly prepared whole Branzino with an amazing Meunière  (lemon butter) sauce hit every tastebud with strategic levels of mindblowing flavor. Whether you’re a seafood lover or not, this cooked-to-perfection mild-tasting and versatile fish is an absolute win.

SIDES

POMMES FRITES

Demarchelier Restaurant in New York

GLASGOW: I was in the mood for a bit of British influence, so naturally needed these Pomme Frites to go with my branzino. The fresh-cut Frites were wonderfully crisp and soft at the same time, and there was a very faint sweetness to the flavor. The result was an empty plate.

MIXED VEGETABLES – BEETS & GRILLED POLENTA

Demarchelier Restaurant in New York

GLASGOW: Since we paired a carb side with our Branzino, we opted for an equally rustic side of vegetables. In this case, beets and grilled Polenta. The beauty of polenta is its mild enough to mix beautifully with stronger-flavored foods; perfect for my branzino.

DESSERTS

PROFITEROLLES w/ Chocolate Sauce

Demarchelier Restaurant in New York

LUCIANA: I love chocolate but melted chocolate drizzled over ice cream sandwiched between French choux pastry balls are heavenly. The semi-sweet puffs, vanilla ice cream and warm chocolate sauce made for a decadent combination of texture and taste. Every bite to the last was exquisite.

TARTE TATIN w/ Vanilla Ice Cream

Demarchelier Restaurant in New York

GLASGOW: Some may say there’s nothing like a warm slice of apple pie but one bite of Demarchelier’s Tarte Tatin would change their minds. It may be a simple dessert but its flavors are anything but. This is definitely one of the most hedonistic a la mode desserts I’ve enjoyed.

Emily Demarchelier at Demarchelier Restaurant in New York

There’s also about Demarchelier to love besides the art and wonderful summer 2019 menu.  The wonderful hospitality from Emily Demarchelier is unsurpassed. You really feel the family warmth, tradition, and generational pride as soon as you step foot into its homey ambiance. Whether it’s your first, second, or fifty-first visit to the Demarchelier French Bistro, you’ll always want to come back.

Demarchelier Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Chefs Club NY Côte Médi

Restaurant Review: Chef Terrance Brennan’s Côte Médi at Chefs Club NY

A little less than a year ago, we had the wonderful pleasure of experiencing an exquisite culinary journey when Fat Rice’s Chef Abraham Conlon participated in Chefs Club New York’s Chef-in-Residence series. We recently returned to Chefs Club New York to experience the amazing Mediterranean fare of Chef Terrance Brennan. This highly-accomplished chef, restaurateur, consultant, and entrepreneur has enjoyed a renowned 40-yr culinary career. During his Chef-in-Residence at Chefs Club New York, he brought a bit of his amazing menu comprising of new dishes and a few favorites from Picholine. Keep reading for our superb culinary experience of Chef Terrance Brennan’s Côte Médi at Chefs Club NY.

Chefs Club NY Chefs Club NY Côte Médi

We didn’t know it yet, but we were in for a night of culinary divinity to remember. His three-month residency at Chefs Club NY will serve as a preview of his forthcoming seafood-forward concept celebrating the “Cuisine of the Sun,” inspired by his time spent in coastal France, Italy, and Spain.

Chef Terrance Brennan at Chefs Club NY Côte Médi

We had the pleasure of seating at the special guests’ tables, right in front of Chef Terrance Brennan. Chef recommended and kept us informed on all the delicious dishes we enjoyed that night. Chef Terrance Brennan’s menu is perfect for a single or more as the menu features small plates that are meant to be shared amongst tables of friends. Our evening consisted of three amazing cocktails which we will highlight in a bit. While all three were delicious, the stars of the evening were the wonderful dishes. Let’s dive right in.

Smoked Salmon Rillettes

Chefs Club NY Côte Médi

What a way to begin! Our palette was thoroughly sated and awakened with this wonderfully salty, multi-textured opener. You could taste the freshness of every bite of the salmon; on its own, it was divine, but when mixed with the Wild American Caviar and scooped with the crisp, olive oil-soaked, bread? Pure perfection. Not a crumb was left in the bowl.

Live Sea Scallop Crudo in Shell

Chefs Club NY Côte Médi

If there ever was a dish to remind you of the fresh seafood you can enjoy in the Mediterranean, this is it. It was amazingly fresh and my Santeria Sour cocktail (more on it below), added a nice peppery layer to the dish. I did stop drinking it to fully experience the natural flavors of the truffle salt (slight throat itch but so worth it). The scallops practically melted in my mouth.

COCKTAILS

Chefs Club NY Côte Médi Cocktails

The New Wave – I enjoyed this sweet citrusy cocktail with my first dish. The freshness of the Calamansi and sweetness of elderflower was a wonderful and sweet compliment to the saltiness of the Salmon Rillettes.

Santeria Sour – This is a wonderful kick of spice with a peppery finish that lingers a bit. Hence why I enjoyed it so much with the Live Sea Scallop Crudo in Shell. I liked the addition of jalapeno to enhance the tart taste of the tamarind and green chili vodka. These wonderful flavor kicks complimented the natural smokiness of the mezcal.

There’s a Beach in Queens –  Our third cocktail tasted a lot more tropical than the other two. It boasts a subtle sweetness with the flavor of banana shining through.

Cucumber Gazpacho 

Chefs Club NY Côte Médi

I admit I wasn’t sure what to expect with this dish but my goodness, I left the bowl clean. The small melon balls were a wonderful surprise addition of subtle sweetness to the creaminess of this creamy cucumber dish. The crab added a nice level of salt for a wonderful combination of flavors.

Sea Urchin Fondue

Chefs Club NY Côte Médi

Hope you are ready for this very fresh dish. I thank my Caribbean roots for already being familiar with eating sea urchin. I’m used to enjoying it roasted in its shell but I love Chef Brennan’s take. The contrast of the freshness of the raw sea urchin paired with the creamy, tapioca fondue and seafoam produced by plankton truly highlighted the essence of the Mediterranean diet.

Wild Striped Bass

Chefs Club NY Côte Médi

The Chorizo Emulsion (sauce) and the black rice paella Socarrat (the caramelization of the bottom layer of paella) gave this dish a rustic element. I love anything made with black squid ink; it adds a natural saltiness, oiliness, and savory component to anything it’s added to. It gives the paella rice another layer of distinct flavor. The Striped Bass was perfect. I loved that it wasn’t prepared with too many seasonings, so its naturally mild flavor wasn’t overpowered.

Grilled Langoustines

Chefs Club NY Côte Médi

If you’ve never experienced what it’s like to enjoy freshly-caught seafood that is perfectly seasoned, and roasted right on the beach in an open fire pit, this is the closest you’ll come to doing so. The superb garlic herb butter enhanced the grilled flavors of it, which although grilled, it tasted very much roasted. Amazingly delicious!

Squab Magret

Chefs Club NY Côte Médi

I loved the variety of flavors in this dish. The Japanese turnips added a crisp fresh texture, almost like an unsweetened melon. The foie gras added another layer of savory flavor and creamy texture, the fig jam was the perfect addition with its seedy sweetness, and the tiny grapes added a refreshing crunchy texture.

DESSERT – Olive Oil Ice Cream

Chefs Club NY Côte Médi

Last but certainly never least – dessert. The Olive Oil ice cream immediately jumped out off the dessert menu. It was an unexpected delight. I wasn’t sure what to expect but eating it was like a rollercoaster of various layers and textures. The smooth vanilla ice cream, sweet crunch from the candied fennel brittle, and the rich, nutty flavor of olive oil all came together to create a distinct, multilayered flavor profile I haven’t experienced before. I have had the please of enjoying olive oil in a cocktail but this was my first olive oil ice cream. It’s a great option for those who love savory and sweet.

Chef Terrance Brennan at Chefs Club NY Côte Médi

Thus ends our culinary journey with Chef Terrance Brennan but hopefully the beginning of yours. You have until September 28th to partake in some or all of these sumptuous small plate meals. Chefs Club NY is located at 275 Mulberry Street. Book your reservation by calling 212-941-1100.

 

Chefs Club NY Menu, Reviews, Photos, Location and Info - Zomato