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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.

 

 

Chinese Food Photography

Restaurant Review: Chef Yang 46 Tasting Dinner Menu

Several weeks ago, we enjoyed a wonderful meal at a quiet, but visually delightful restaurant in New Jersey. Nestled just off Highway 46 in Clifton, New Jersey is Chef Yang 46, a gourmet Chinese restaurant specializing in Sichuan food. We rarely dine out in New Jersey but we promise you will love what Chef Yang 46 has to offer. At almost a year old, we delighted in lots of Sichuan favorites at this creation of Dinggen Wang and Jiaqing Yang. Let’s dig right in, shall we?

Chef Yang 46 Chinese Restaurant

You feel immediately welcomed by the very informative and attentive staff as soon as you step inside. We may be a bit biased seeing as these are our colors, but we love the chic black and white decor with touches of red. As you may or may not know, red is a popular color in Chinese culture, symbolizing luck, joy, and happiness. We promise you won’t get bored with this menu as Chef Yang diligently dishes out seasonal items every three months.

Chef Yang 46 Chinese Restaurant

As we perused the menu of elegant and versatile Sichuan cuisine, we noted the restaurant and menu bosted a modern setting with traditional Chinese highlights. Visions of dumplings, noodles, and Peking duck (a Chef Yang specialty) danced through our heads as we took it all in. The staff makes it a point to share what makes each dish wonderful and are ever ready to make recommendations. We started our culinary journey through the contemporary Chinese menu with some light and tropical cocktails.

COCKTAILS 

Chef Yang 46 Cocktails

While tonight was all about the wonderful food, we delighted in the most famous Tiki cocktail, the Mai Tai; and Strawberry Margarita; both of which went down quickly. Both cocktails were refreshing and sweet and paired wonderfully with the variety of flavors we were about to indulge in.

STARTERS

SCALLION PANCAKES

Chef Yang 46 Scallion Pancakes

Scallion Pancakes are much-loved favorite Chinese starter or snack. The Chef Yang 46 flaky and savory pan-fried flatbread boasts a crisp edge and was delicious with the dipping sauce; the pancakes were light and not too oily. Of course, we prefer to drizzle the sauce over the Scallion pancakes it so every piece of the pancakes soaks up every drop.

ROAST PORK BUNS

Chinese Food Photography

We encourage you to make these Pork Buns your first order after your cocktails. You’ll love the flavorful and hearty chunks of roasted pork and the slight sweetness of these unbelievable delicacies. They take a while to make but once you taste them, you’ll see why they are worth it. We suggest you order two.

BBQ PORK RIBS

Chinese Food Photography

Get ready for delicious, some-fall-off-the-bone bbq ribs. These were so wonderfully prepared, it’ll be difficult to share with anyone else, so if you love ribs, we recommend you order more than one or get individual orders as you won’t want to share.

MAIN COURSES

BEEF WITH BROCCOLI

Chinese Food Photography: Beef and Broccoli

Succulent, tender cuts of shredded beef and semi-crunchy broccoli is why this dish remains a traditional favorite. It’s a great option for those who like non-spicy choices.

PRAWNS WITH GARLIC SAUCE

Chinese Food Photography

Much like the Beef and Broccoli, this entree is another favorite. It boasts the perfect amount of garlicky flavor, with the earthiness of mushrooms and steamed broccoli adding great texture to it.

PORK BELLY WITH LEEKS

Chinese Food Photography

We love spicy dishes and this pork belly and leeks dish from Chef Yang 46’s new style Sichuan food section of their menu really hit the mark. It was the perfect level of peppery spiciness. Its flavorful spices keep your palate wanting more.

DRAGON & PHOENIX

Chinese Food Photography: dragon & phoenix (surf & turf)

Another of Chef Yang 46’s specialties, the Dragon & Phoenix dish is the Chinese version of surf and turf. In this instance, it is one half sauteed Prawns and half General Tso chicken. Both were mouthwateringly delectable and we loved mixing the two flavor profiles as they enhanced each other.

We highly recommend you try some of their other noted dishes, rarely seen on any Chinese menus: Grand Marnier Prawn, dressed with a homemade sauce combining the golden ratio of mango and pineapple; and iconic dishes like Peking Duck and Tea-Smoked Duck.

DESSERTS

Chinese Food Photography: Desserts

Although our well-sated stomachs almost didn’t allow, we had to make room for dessert. Going for decadent chocolate, and a key lime pie desserts. Both were the ideal end to our evening of savory traditional Chinese and Sichuan delights. Light and airy, these desserts left us with the right amount of indulgence.

Chef Yang 46 is divided into three distinctive areas, a private room in darker tones perfect for parties and gatherings, a full bar in the middle, and a large dining room in brighter tones and white tablecloths. Chef Yang 46 is located at 1105 Route 46 E, Clifton, NJ 07013. Call 973-777-8855 to make your reservation or walk right in to indulge.

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

Hard Rock Cafe Welcomes The 24-Karat Gold Leaf Steak Burger

Every day we, as humans, strive to be successful; to enjoy and celebrate the benefits of hard work. Unfortunately, sometimes the uneven levels of wealth prevent us from enjoying some of the indulgences we strive for……but only sometimes! Take for example the truly gluttonous practice the wealthy has of devouring edible gold. To the average person, that experience is an impossible desire. But not everything is impossible. Thanks to the Hard Rock Cafe’s new 24-Karat Gold Leaf Steak Burger, one of more than 20 new items joining their menu this summer, that impossible indulgence is a reality.

While all the items on the menu would leave any foodie very sated, the 24-Karat Gold Leaf Steak Burger is the star of this show. While you can purchase edible gold online, you’ll want to experience this deluxe burger for yourself. This first-of-its-kind burger will have you “living your life like it’s golden”. Here’s what to expect from its affordable decadence – a ½-lb. fresh Steak Burger topped with 24-Karat edible gold leaf with Tillamook cheddar cheese, leaf lettuce, vine-ripened tomato, and red onion.

Aside from this blingy burger, the Hard Rock Cafe’s extensive menu innovations include more award-winning steak burgers, Instagram-worthy boozy milkshakes, sliders, and shareable meals. The steak burger highlights include the Original Legendary Burger, boasting applewood bacon, Tillamook cheddar cheese, crispy onion ring, leaf lettuce, and vine-ripened tomato served with Hard Rock’s signature steak sauce on the side; the Big Cheeseburger, with three slices of Tillamook cheddar cheese, melted on a 1⁄2-lb. fresh Steak Burger served with leaf lettuce, vine- ripened tomato and red onion; the Double Decker Double Cheeseburger, a tribute to Hard Rock’s 1971 “Down Home Double Burger” and the iconic double-decker buses London is known for (a nod to Hard Rock’s roots); and the BBQ Bacon Cheeseburger, a 1⁄2-lb. fresh Steak Burger seasoned and seared with a signature spice blend, topped with house-made barbecue sauce, crispy shoestring onions, Tillamook cheddar cheese, applewood bacon, leaf lettuce, and vine-ripened tomato.

The over-the-top milkshakes, the Boozy Cookies & Cream Milkshake and Boozy Strawberry Cheesecake
Milkshake, deserve their over-the-top labels. The Cookies & Cream milkshake is made with Absolut Vanilla Vodka blended with vanilla bean ice cream, white chocolate, and Oreo cookies finished with fresh white chocolate whipped cream, and a chocolate Oreo Churro. The Strawberry Cheesecake milkshake features Absolut Vanilla Vodka, creamy vanilla bean ice cream blended with the flavors of strawberry cheesecake, finished with white chocolate whipped
cream and frosted animal crackers.

Last but certainly not least, the Hard Rock Cafe’s sliders and shareables join the 24-Karat Gold Leaf Steak Burger and the other menu items highlighted above. Available are the One Night in Bangkok Spicy Shrimp, All-American Sliders, Whiskey Bacon Jam Sliders, and Three Cheese and Roma Tomato Flatbread.

All these adventurous menu items became available on the Hard Rock Cafe’s Founders Day, June 14, 2019, with proceeds from the sale of the 24-Karat Gold Leaf Steak Burger benefiting Action Against Hunger.

Of course, great food is not all you can get from the Hard Rock. Why not go home with one of their iconic Hard Rock tees. For those celebrating Pride, the Hard Rock has got you covered (literally) with pride tees just in time to celebrate all love.

Ready to make your reservation to experience the Hard Rock’s new menu items, visit www.hardrockcafe.com.

 

 

 

 

Que Viva Brunch: Rosa Mexicano’s New Bottomless Brunch

If you haven’t been lucky enough to enjoy an authentic Mexcian breakfast, we have the next best thing – Rosa Mexicano’s new bottomless brunch menu. The famed restaurant’s new bottomless brunch begins Saturday, May 18th; and we don’t think the great weather we’re going to have tomorrow and the rest of the week is not a coincidence. We think Mother Nature is also excited about this amazing and flavorful brunch. We’ve enjoyed quite a few brunches and while several have been good, most focus on the drinks, rather than the food. The result is usually good cocktails and “okay” food. With Rosa Mexicano’s new bottomless brunch, the food is amazingly delicious and the cocktails are equally divine. We sat down to experience the flavorful feast and we can tell you, every bite and sip is sensational. Let’s begin with the bottomless options

Rosa Mexicano’s New Bottomless Brunch offers unlimited servings of six cocktails, red or white sangria, beer, and wine. As much as you can enjoy in an hour and a half. These are so delicious, it won’t be surprised by how fast some of these go down.

MORNING GLORY – A frozen Mexican twist on an Aperol spritz
LA TRADICIONAL MARGARITA – Frozen or rocks, Blanco tequila, lime, organic agave
FROZEN POMEGRANATE MARGARITA -Blanco tequila, triple sec, pomegranate, lime
FROZEN LIME – Lime, Blanco tequila, triple sec, organic agave, flor de sal rim
BLOODY MARY OR MARIA – Choice of vodka or tequila, tomato juice, horseradish, Cholula, pickled jalapeño, jicama, chicharrón
MANGO MIMOSA – Cava, mango and fresh squeezed orange juice

We started with the Morning Glory, a superb creation that combines an Aperol Spritz with a margarita. Even if you’re not a huge fan of Aperol, you’ll love this absolutely amazing frozen delight; not just for its Instagram-worthiness but it’s taste. Fair warning, this goes down very quickly. We also predict the massive Frozen Pomegranate Margarita and refreshing Frozen Lime cocktail will also dominate during brunch. For those who want to drink less, the Mango Mimosa is a terrific option.

The Rosa Mexicano’s New Bottomless Brunch specials start with Cornbread With Buttered Agave-Lime. It’s available to every table and it amazing. Spread the buttered agave-lime over the warm cornbread to fully appreciate the flavors. We cut our cornbread before slattering it with the butter so it would melt beyond the crust – we highly recommend doing this.

Rosa Mexicano Bottomless Brunch

Up next was the Sopa de Frijoles, a hearty Black bean soup with poached eggs and roasted jalapeño with flour tortillas. This vegetarian dish can be made non-vegetarian with the addition of chorizo. It’s a mild soup that can be punched up a bit when you break into the roasted jalapeno pepper….so those who love to up from mild flavors.

Rosa Mexicano Bottomless Brunch

The Huarache Con Carne Asada is definitely not your typical steak and eggs. The gluten-free, Mexico City-style huarache is served with marinated skirt steak, fried egg, queso fresco, salsa Norteña, and guacamole. Your tastebuds won’t know what hit them.

Rosa Mexicano Bottomless Brunch Rosa Mexicano Bottomless Brunch

Want an even more international touch to your brunch eats? The gluten-free Sopes Benedict Traditional features poached eggs served over corn masa cakes with Canadian bacon (yes Canadian bacon) and Hollandaise. We love the surprising addition of the sweetness the Canadian bacon adds to this dish, and you will too.

Rosa Mexicano Bottomless Brunch

We live for anything with pork belly, so of course, seeing the Torta de Desayuno on Rosa Mexicano’s New Bottomless Brunch menu brought us extreme joy. This succulent pork belly sandwich is served with a fried egg, Menonita cheese, avocado, and black beans. You can request it with a side of potatoes or fresh tropical fruit.

Rosa Mexicano Bottomless Brunch

Last but certainly not least of our journey of Rosa Mexicano’s New Bottomless Brunch was the Tacos de Huevos. Also gluten-free, this dish features scrambled eggs a la plancha, rajas, bacon and queso Chihuahua. It is finished with chile de árbol salsa, onion and cilantro. We could survive on this all week and be very happy.

Rosa Mexicano Bottomless Brunch Rosa Mexicano Bottomless Brunch

Of course, that’s not all that’s available on the Rosa Mexicano’s New Bottomless Brunch menu. Other dishes include the gluten-free Huevos Josefina (named for its Founder) and Huevos Rosa (not pictured), as well as the vegetarian Churros French Toast.

Rosa Mexicano Bottomless Brunch

Enjoy Rosa Mexicano’s New Bottomless Brunch every Saturday and Sunday from 11:30am – 3pm for $20.00 per person with the purchase of an entree at all Rosa Mexicano locations, except for Boston. Happy brunching!

Rosa Mexicano Menu, Reviews, Photos, Location and Info - Zomato

Center-Cut Filet Mignon

Restaurant Review: Boucherie West Village’s 2nd Birthday

There’s a lot to celebrate during the holiday season but for traditional French brasserie and steakhouse, Boucherie West Village, the holiday season is also a time to celebrate their anniversary. We had the wonderful pleasure of celebrating their second birthday with them in a family-style meal of French holiday classics and timeless bistro favorites. Since they opened two years ago, Boucherie West Village and Chef Jerome Dihui, have been captivating the palettes of fans.

Boucherie West Village Boucherie West Village

The 320-seat Boucherie provides a diverse array of dining options. It boasts a spacious dining room, a seat at the butcher counter, and an intimate second-floor gallery with private dining and outdoor cafe, where we were seated. With chic french cocktails, timeless French classics, and dry-aged steaks, our evening at Boucherie West Village, was filled with more than holiday magic. Join us on our culinary journey below:

COCKTAILS

Boucherie West Village Cocktails

We enjoyed two wonderful cocktails at Boucherie. We couldn’t begin our traditional French foodie adventure without having the classic French cocktail, French 75. So delicious, we ended up having two. We followed soon after with Boucherie’s Old Cuban, a blend of Mount Gay Black Barrel Rum, Cartron, Gingembre, Lime, Mint, and Sparkling Wine. It was our first time enjoying this cocktail and we have to say it’s a truly sophisticated rum drink.

STARTERS

MOULES NORMANDES

Boucherie West Village Mussels

French cuisine is known for the use of creams, cheeses, and wine; so what better way to begin than mussels cooked with white wine in a heavy cream sauce and bacon as a first course. We thoroughly enjoyed this classic dish, it’s wonderfully hearty without feeling stuffed.

RAVIOLIS AUX CHAMPIGNONS

Boucherie West Village Mushroom Ravioli

A wonderful, mushroom ravioli with black truffle beurre fondue, and burgundy truffles. We couldn’t partake because of our allergy to mushrooms but the consensus of the table proved that it is as delicious as it looks.

ENTREES

CHATEAUBRIAND POUR DEUX

Center-Cut Filet Mignon

You will swoon over this perfectly grilled center-cut filet mignon with assorted vegetables and bone marrow bordelaise. We tried to save our appetite for our own dry-aged steak but we just couldn’t resist this succulent cut. We highly recommend this perfect for two steak dish.

SUPREME DE POULET ROTI JUS DE BALSAMIQUE

Roasted Chicken in Balsamic Sauce

This divine chicken dish arrived at the same time as our main, so we didn’t enjoy a lot of it. The little we did try….wow!! The perfectly crisp skin and juicy inside were as we said, divine.

STEAK FRITES AU POIVRE

Pat LaFrieda New York Strip Steak

Alas, our Pat LaFrieda New York Strip steak with four peppercorn cream sauce and french fries had arrived. Every rustic bite of the rich flavor of this dry-aged steak was incredible. If we hadn’t mentioned before, Boucherie West Village is known for their exquisite steaks. One bite and you’ll know what we mean. We cannot recommend this restaurant enough, whether you love steak, French cuisine, and great food.

Boucherie West Village is located at 99 7th Avenue South in New York’s West Village. We’d love to hear your thoughts if you’ve visited.

Boucherie Menu, Reviews, Photos, Location and Info - Zomato

CMX CinéBistro New York 62nd St

CMX CinéBistro New York Elevates the Dinner & A Movie Experience

The term dinner and a movie have long been stated, but CMX Cinemas has elevated the traditional date night experience to new delicious heights with the opening of the NEW CMX CinéBistro New York experience. CMX Theaters, the eighth largest movie theatre chain in the U.S, promises and delivers a VIP movie-going experience at the CMX CinéBistro New York. With a full bar and kitchen, guests are able to enjoy the full experience of enjoying a 5-star dinner and the latest movie release in one location. We had the pleasure of partaking in a VIP dinner-and-a-movie experience prior to the grand opening; enjoying an array of remarkable curated cocktails, and delectable culinary dishes by Chef Isaac Stewart.

CMX CinéBistro New York 62nd St

The 45,500 sq. ft, newly enhanced CMX CinéBistro New York theatre comes complete with cutting-edge audiovisual technology. Luxury-seeking moviegoers will enjoy an upscale and relaxing experience with its high-end décor, oversized upholstered reclining seats with leather accents, in-seat dining with seamless service and an exceptional assortment of wines and handcrafted cocktails made to order by top mixologists. We loved the option of seeing what seats were available and selecting our own seat.

The theater has six auditoriums, two on each level, ranging in size from 46 to 64 seats; and immersive bars in the common areas. Since the CMX CinéBistro New York theatre has on-site bars, you must be 21 and over to attend after 6pm.

CMX CinéBistro New York 62nd StCMX CinéBistro New York 62nd St

During our CMX CinéBistro New York VIP experience, we truly enjoyed the personalized service allotted to all guests. Our evening started off with a cocktail created by one of the on-site mixologists. The immersive bars offer a variety of artisanal cocktails ranging from classic to stylish modern options. Before our movie, we opted for the wonderfully crafted and equally delicious Strawberry Mango Lemon Drop. While seated, we opted for the equally delicious Pomegranate Elderflower Soda.

CMX CinéBistro New York 62nd St

To take advantage of the in-theatre dining at the CMX CinéBistro New York theatre, guests must arrive 30 minutes before showtime. This allows time to place your order and have plenty of time to sit back, relax and enjoy your meal. Speaking of meals, while we could order the typical movie fare of popcorn and soda, we wanted to experience the full VIP service. We ordered the Lobster Cannoli as our starter; the BBQ Spiced Rubbed CAB Cowboy Ribeye as our main; and the Caramelized Banana Cheesecake for dessert.

CMX CinéBistro New York 62nd St CMX CinéBistro New York 62nd St

The CMX CinéBistro New York theatre offers a wonderful, sophisticated and varied menu. Check out some of the dishes below:

CMX CinéBistro New York 62nd St

Don’t worry vegans, you are not left behind; CMX CinéBistro New York theatre offers such dishes as Korean Cauliflower Wings, Meatless Cobb Salad, and Lentil Kefta Veggie Burger. All in all, the experience was top notch. The staff was incredibly friendly and attentive; the cocktails and dinner were divine; it’s the perfect dinner and a movie date night….elevated, of course. Well worth the return visits.

CMX CinéBistro New York 62nd St

Celebrating the Olio e Piú Benvenuti a Casa Book Launch

There’s nothing like the remarkable taste of amazing food that is undeniably exquisite, yet makes you feel at home. That was our experience when we attended the book launch and tasting of Olio e Piú and Chef Dominick Pepe’s new Italian book, Benvenuti a Casa. What better way to celebrate a restaurant’s book than a night of enjoying eating dishes featured in said book. Keep reading for a peek into our experience of Neapolitan cuisine.

Italian Restaurant Olio e Piú Book Launch Chef Dominick Pepe

Benvenuti a Casa features recipes and ingredients brought to life at Olio e Piú through the quality and simplicity of Italian cooking. At the event, we, along with a few other guests, enjoyed a family-style meal featuring several recipes from Benvenuti a Casa. Our amazing culinary journey started with one of our favorite Italian cocktails, an Aperol Spritz, followed by a delicious Olio Mule before we dived right into culinary heaven that is classic Italian dishes.

Italian Restaurant Olio e Piú Book Launch

Every dish was beyond divine. Olio e Piú and Chef Dominick Pepe had us captivated from the first bite of our starter, Fritos Misto, a delectable combination of fried squid, shrimp, white fish, zucchini, and Bombay Aioli. We could live happily on this for the rest of our lives.

Italian Restaurant Olio e Piú Book Launch

Next was a classic preparation of a Tagliatelle Bolognese. This rich, meaty tomato dish boasts freshly made pasta was so flavorful. This delightful Bolognese did not last long on our plate.

Our next dish was perhaps our absolute favorite. One taste of the Ragu di Coniglio and we lapsed into Italian food hypnosis.  We can’t stop singing the praises of this Ragu. This is the moment we wished for a second stomach but our culinary journey was not yet over.

Our culinary adventure at this authentic trattoria continued with the most delicious pizzas we’ve ever had the pleasure of devouring. First up was Campagnola Pizza featuring mozzarella, prosciutto di parma, arugula, and Parmigiano Reggiano; and the Abbondante Pizza, which features mozzarella, smoked mozzarella, roasted pepper, Italian sausage, and basil.

Needless to say, our singular stomach couldn’t finish the rest that night; both pizzas were thoroughly enjoyed over the next two days. If you love authentic and classic Italian food, we advise you get a copy of Benvenuti a Casa.

You will truly enjoy the classic homestyle Italian cooking, cherished recipes and journey into the heart and soul of Italian cuisine featured in the Benvenuti a Casa book.