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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

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

RESTAURANT REVIEW: Demarchelier French Bistro

Tucked away around the corner of Madison Avenue on 86th Street is a little bit of Paris. Even if you weren’t looking for it, you can’t miss the red awning and the white curtains that draw you into the warm and inviting bistro, Demarchelier French Bistro. Since its opening in 1978, the family-owned and operated restaurant has brought authentic French flair to the Upper East Side.

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

It was a welcome respite from a cold winter night. Stepping inside the cozy establishment, you’re greeted by the convivial energy emanating from the bar. Unlike many of New York City’s too-crowded watering holes, this one had enough room for everyone and wasn’t overly noisy. Amidst the socializing patrons at the bar was the sweet and friendly Emily Demarchelier, greeting everyone with a smile. Emily runs the restaurant and is the daughter of the owner, artist, and restaurateur, Eric Demarchelier, and not to mention a niece to famed fashion photographer,
Patrick Demarchelier. With that said, it is no wonder that the walls are filled with colorful original abstract and figure paintings by Eric Demarchelier. They’re all for sale should you wish to take home something quite special with your leftovers.

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

CHRIS: Unlike a lot of so-called French establishments that either offer Americanized versions of French meals or experimental fusions with French inspirations, this place offers up the hearty traditional dishes like bouillabaisse, duck confit, coq au vin, Moules Mariniere, quiche, and escargot. It’s also good to note that many of the meat, poultry, and vegetables are organic and sourced from nearby farms. There’s also a prix-fix menu paired with a glass of wine or sparkling French cider as well as a daily special. While we wished our stomachs would expand to try the whole of the menu, here were our picks for the night.

GLASGOW: It was an amazing pleasure to see so many authentic French dishes available at one restaurant in both the entree and dessert menus. We couldn’t remember the last time we saw Pot au feu and Cassoulet (the latter is only available on Thursdays) on a dinner menu. Dessert-wise, both tarte Tatin and Crepes Suzette have been equally elusive on menus as well.

COCKTAILS

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

The Purple Blossom
GLASGOW: I love pea flower so this libation immediately caught my eye. This cocktail was very fresh and heavy on lemon juice. It may not look like it but the lemon juice really comes through in the Purple Blossom. There is a very light dash of simple syrup, so if you’re expecting a sweet drink, this isn’t it. Fans of gin cocktails, this is a must just to experience the Empress 1908 Indigo Gin.

Grapefruit Rosemary Mule
CHRIS: I’ve been on a mule kick lately (pun absolutely intended) and have been trying out all the different iterations of the Moscow Mule. I was skeptical about this one as I am not a fan of grapefruit. Surprisingly, it was not a bitter and tart drink. Made with Deep Eddy Grapefruit vodka, fresh lime juice, and ginger beer with a sprig of rosemary, this refreshingly simple concoction went down easy. The rosemary added a lasting aroma that perfectly accented each sip.

Empress 75
GLASGOW: I swear my color coordinating cocktails were not planned. I selected this cocktail because French 75 is one of my all time favorites and I wanted to see what how different champagne (as in the French 75) and sparkling wine (as in the Empress 75) would make the two. I must say it is very different. The dry sparkling wine is a noticeable difference but I still enjoyed the Empress 75 very much.

APPETIZERS

Moules Mariniere

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

GLASGOW: Diana Ross has an old song where the chorus starts with “I want muscles”; granted she’s talking about muscles on a man, not mussels but that song nevertheless describes our obsession with mussels. I want mussels and I want it all the time. The sauce was heavenly and you better believe we had to refrain from lifting the bowl to our mouth and drinking the incredible sauce. Thank goodness for the bread.

Avocado Crab Salad

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier

CHRIS: Not at all what I expected, but in a very good way. I was thinking I’d get the typical mixed greens with a few pieces of crab sprinkled in and drizzled with a light dressing. Instead, what is set before me is a decent sized tortilla bowl in the middle of a plate heaping with crab meat on top of fresh guacamole and topped with arugula. I love crab and this was a lot of crab. While the layered concept makes for a clean aesthetic presentation, it is much better when thoroughly mixed in the edible bowl.

ENTREES

Duck Confit

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier
CHRIS: I like duck confit but it’s always a gamble because it can be hard to cook it properly. While deceivingly simple, it takes some time to preserve the duck in its own fat. However, Demarchelier’s duck confit is nothing short of amazing. The two juicy duck legs were served on a bed of white beans stew. This traditional French dish has ample flavor and melt-off-the-bones goodness. I was baffled when the waiter put a steak knife by me since I can peel the meat off with barely a tug from my fork. The beans were just right – not mushy with just a good amount of firmness.

Ribeye with Pepper Sauce and Cream Spinach

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier
GLASGOW: I don’t know if there’s anything that beats a great peppercorn steak from a French restaurant. If there is, I haven’t tried it yet. My medium-well steak (pictured sans peppercorn sauce) was very tender with a juicy interior and a subtle char. The pepper sauce was mild, not very peppery – perfect for those who are not used to a spice heavy palate like ours. The cream spinach was flavorful, very creamy but light on the thickness of the cream. We personally love a thicker sauce but that didn’t take away from how delicious this was. Those on a low sodium diet will appreciate the light hand of salt.

DESSERTS

Chocolate Mousse Cake

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier
CHRIS: This was the perfect ending to an already gastronomically satisfying night. The cake part is perfectly moist and soft while the mousse layered in between is light, fluffy, and wonderfully chocolaty. Sitting atop a plate of strawberry sauce with a dollop of whipped cream, this cake was sweet and heavenly. A wise choice for a chocolate lover who didn’t want to go over the edge of full.

Crepe Suzette

Authentic French Bistro Demarchelier, owned by artist Eric Demarchelier
GLASGOW: Thank goodness for Demarchelier. You hardly see this indulgent dessert on menus anymore. We greatly appreciated the restaurant for bringing it back into our lives. We highly recommend being extra nice to your server so he will giddily douse your crepe in a waterfall of Grand Marnier before it’s engulfed in the flames. Every bite sinfully divine, especially as we had more than enough Grand Marnier left over to make this dessert even more intoxicating.

Demarchelier is a neighborhood fixture for a reason, you can clearly see why in the photos above. Whether you’re in the area for a quick bite or a romantic local for dinner, we recommend heading to 50 East 86th Street to sate your palate.

 

 

 

Written in Collaboration with Christine Ongsueng

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

Restaurant Review: Greenwich Steakhouse in the West Village

We hope you’re ready to discover another amazing NYC restaurant because we have one for you. Welcome to our culinary journey of one of New York City’s leading steakhouses, Greenwich Steakhouse. They recently announced new brunch, lunch and dinner menus prepared by the new Executive Chef Oscar Reyes, which we had to experience for ourselves.

For those not familiar, Greenwich Steakhouse is a three-story restaurant located in the West Village. Casual diners can take a seat at the bar on the first floor. The second floor, the Blue Velvet room boasts beautiful, blue velvet high back chairs, seating for 40 and dreamy wall-sized artwork, and The Grand Reserve Room, located on the third floor is reserved for private parties. We settled on the Blue Velvet room for our foodie adventure. For this culinary journey, we enjoyed four courses and cocktails – starters, entrees, dessert, and a digestif.

COCKTAILS

Greenwich Steakhouse offers cocktails in a variety of categories: fruity, light and refreshing, light and smoky, stirred and boozy, and non-alcoholic. Our goal was to try cocktails from a few of the categories. We started off with the Lady Luck, a sweet and fruity blend of vodka, fresh raspberries, lemon, St. Germain, and champagne; the Greenwich Swizzle, a light and refreshing concoction that may look tropical but boasts a fall-ish flavor thanks to bitters, and is served in a frosted glass; the almost rustic Sazerac, a rye whiskey-based cocktail with an absinthe rinse; and the non-alcoholic and very refreshing Perry St mocktail.

STARTERS

PAN FRIED CALAMARI

Great calamari never disappoints and you’ll love the crisp yet succulent texture of this flavorful starter. Complimented with a warm, tangy sauce, you’ll devour every bite.

GREENWICH COLOSSAL CRAB CAKE

What you’re seeing above is half of one of the crab cake. Served sitting on a bed of creamy avocado, the combination of flavors was intensely phenomenal. We topped ours off with a bit of black pepper for a slight spark.

MAIN ENTREES

NEW YORK SIRLOIN

We have been thoroughly enjoying dry-aged steaks lately and this one was no exception. We requested our steak prepared medium well. The result was a tender steak with exquisite charring; it was mouthwateringly juicy yet and not at all chewy. In other words, perfect. We paired it with Greenwich Steakhouse’s Lobster Mac & Cheese and Creamed Spinach (see our Sides highlight below).

DOUBLE CUT VEAL PARMIGIANA

The delicious aroma rising from the dish was a clear indicator that this was about to be an unforgettable experience. Each tender bite of veal drenched in layers of sauce, aromatic spices and cheese was wonderfully satisfying. This is a must-have dish for any veal and cheese lover.

SIDE DISHES

LOBSTER MAC & CHEESE

We hope you’re ready for lobster mac and cheese with huge chunks of lobster in it because that’s exactly what you will be getting. Every spoonful yields lobster baked right in. The perfect fusion of down-home goodness with sophisticated flair.

CREAMED SPINACH

Sadly we didn’t get to get a photo of the spinach by itself but for good reason. the staff is so attentive that as soon as your food arrives, they begin to serve them on your plate. We caught the servers in time for the other dishes but the lobster mac and cheese distracted us. However, the Creamed Spinach definitely deserves its own fanfare. We loved that the Spinach wasn’t overly creamy or cheesy. The flavors, texture, and consistency were delightfully balanced.

GARLIC MASHED POTATOES

Rich in flavor, extra creamy in texture, this traditional side will have you reaching for multiple spoonfuls. The garlic was perfectly balanced without overpowering your other sides or main.

DESSERTS

TARUFO

If you’re going to try anything for the first time, this is the experience you want. This was our first time ever having a Tartufo and it was dessert heaven. The mash-up of two ice cream flavors, frozen cherries, caramel sauce, and the chocolate shell was almost too exquisite to devour, but we did.

TIRAMISU

An Italian dessert and coffee lover’s dream. If you love your ladyfingers truly soaked in coffee, you’ll love the Greenwich Steakhouse Tiramisu. Get ready for an explosion of rich flavors from the layers of mascarpone cheese, cocoa, and liqueur.

LIMONCELLO DIGESTIVO

After such a decadent meal, a digestivo is a must. The Limoncello cordial, an Italian lemon liqueur, is not only delicious, but it also aids in digestion. Though we may have had room for something else, ending our magnificent Greenwich Steakhouse journey with this cordial was sublime.

We highly recommend adding this upscale to your culinary list. Greenwich Steakhouse is located at 62 Greenwich Avenue; they are open Monday to Wednesday 5pm – 10pm, Thursday & Friday 5pm – 11:30pm, Saturday 5pm – 11:30pm, and Sunday 5pm – 10pm. For reservations, call (212) 553-5000 or book your table here.

 

 

Greenwich Steakhouse Menu, Reviews, Photos, Location and Info - Zomato

Holiday Sneak Preview: The 2018 Holiday Menu at Rosa Mexicano

Rosa Mexicano knows how to create a perfect celebration menu for each and every event in your life. Which is GREAT – because every month brings forth a new exciting reason to celebrate!  December is flush with holidays with meals suited for gatherings of friends and family, and Rosa is fully prepared for you to leave the meal planning up to them this year! You may recall the beauty of their Dia de los Muertos (Day of the Dead) menu we highlighted back in October. Those rich flavors! The aromas! The bright florals decorating every course of the meal! The deliciously spooky and flavor-packed punch! If you liked that menu, you will love that we were invited to a very first taste of their December Holiday Menu – at my very first and most-favorite Rosa Mexicano location – Lincoln Center!

I love the Lincoln Center location so much because it was my very first Rosa Mexicano experience. It was here that I first fell in love with Rosa Mexicano. The restaurant is beautifully and classically designed with a modern, colorful twist. Large portrait windows on both floors let the bright light of the Lincoln Center area in. Framed by a beautiful staircase connecting two floors with ceramic divers leaping from 30-foot iridescent water wall. The ambiance is absolutely everything when it comes to holiday dining experiences. We had the pleasure of meeting Rosa Mexicano’s Regional Executive Chef Joe Quintana whose holiday menu was a delight to enjoy.

Rosa Mexicano 2018 Holiday Menu

The Rosa Mexicano 2018 Holiday Menu is designed to feature the authentic flavors of Mexico around holiday time. Pulling traditional Mexican meals from local areas, that will delight your guests whether they be friends in town or visiting family joining you for the holiday season in New York City.

Rosa Mexicano 2018 Holiday Menu Rosa Mexicano 2018 Holiday Menu

This special menu begins with one of the best holiday punches I have had in some time. Ponche de Granada is an incredibly flavorful sangria-style punch that mixes smoky mezcal with pomegranate,  a touch of vermouth, a generous dash of Campari for a citrusy note, and cava wine. The spotlight of this cocktail comes in the form of a glass generously rimmed with avocado leaf salt. Avocado leaf salt has so many interesting additional notes of citrus and exotic spices well-suited for the pomegranate and mezcal that the punch is a firework of flavor that carries you throughout every preceding dish offered on the menu.

Rosa Mexicano 2018 Holiday Menu

Our first course – a zesty Pozole Rojo – features a delicious braised pork and Hominy soup in a clear tomato broth base, infused with chile, green herbs, and roasted garlic. The clear tomato broth is poured onto the hominy and pork after it’s placed at your table. For those not in the know, Hominy is a type of corn that I found was the perfect showcase item in this soup. As a hominy first -timer, I was pleased. It added a hearty level of comfort to the soup without taking away from the robust pork, chile, and tomato flavors.

Rosa Mexicano 2018 Holiday Menu

Crunchy El Jefe Fish Tacos were the up next – a promised crowd favorite – Mini tacos featuring a White flake fish sprinkled with the most flavorful bits of bacon, tiny chunks sweet potato, topped with mildly pickled, not-too-intense red onion that adding sweetness and crunch to each bite. Perfection with a squeeze of lime.

As we continued to the third course, sampling of each entree, we were impressed with how distinct and delicious each was.  Each complimented the next. You’ll want to try a bit of each yourself, and your friends and family will definitely want to share in the experience!

Rosa Mexicano 2018 Holiday Menu

The first entree, Filete con Hongos, is a perfectly prepared Filet Mignon, served on a bed of mushrooms sauteed in a tequila cream sauce. Our knives sliced effortlessly through the filet with each bite; sizzling on the outside and a warm and rosy pink center.

Rosa Mexicano 2018 Holiday Menu

If poultry is your preference, the Mexican style achiote rubbed half rotisserie chicken Medio Pollo Pibil is for you. Generously rubbed with smoked paprika and achiote, a red seasoning traditionally used in Mexico, throughout South America and the Caribbean.  The results were so juicy and tender that I very boldly asked the chef for his secrets! Served with a side of A-MA-ZING paprika dusted roasted potatoes in a cream sauce, and an ample amount of habanero red onions for every bite of the meal, made this a hearty and flavorful option.

Rosa Mexicano 2018 Holiday Menu

This final entree is a personal favorite because It reminds me of many family gatherings in seasoning and presentation. A delicious fish dish, Pescado a la Veracruzana. Featuring a generous amount of pan seared white fish, smothered in a classic sauce of tomato, fried capers,  garlic, and roasted peppers. It is so good. Paired with grilled asparagus, this dish hits all the right notes of Old World, and New World – savory but not too heavy, with a bright snap of grilled greens and olive oil.

Rosa Mexicano 2018 Holiday Menu

For dessert, Mexican Cookies and Milk; featuring traditional house baked Polvorones, traditional Mexican cookies in two flavors, Pomegranate and Chocolate, paired with chilled Horchata, a delicious nog-like Mexican drink sprinkled with cinnamon and vanilla!

Rosa Mexicano 2018 Holiday Menu

Since we enjoyed the Ponche Granada so much, we had to pay our compliments to Courtenay Greenleaf, the Master Mezcalier who curated the exotic punch. Whether you’re celebrating Christmas, Hannukah, Kwanzaa or year’s end victory, Rosa Mexicano wants to put the ‘Feliz’ in your celebration.  Happy Holidays Ahead!

The Rosa Mexicano 2018 holiday menu is available exclusively on December 24th and 25th, from  12-9pm.

 

 

 

 

 

EDITED BY GLASGOW SKINNER
Restaurant Review: Fat Rice at Chefs Club New York

Restaurant Review: Fat Rice at Chefs Club New York

A little over a year ago we had the pleasure of attending the opening of Chefs Club Counter, the first “fine-fast” concept. Recently, we enjoyed dining at its counterpart, Chefs Club New York, an innovative restaurant concept which features a rotating cast of chefs as part of their Chef-in-Residence series. We love this concept because it gives you the opportunity to enjoy the culinary talents of multiple chefs without having to travel all over the country. Chefs Club New York is currently on its fourth Chef-in-Residence, Abraham Conlon, co-owner of Chicago-based Fat Rice. We had the pleasure of experiencing the menu from this casual eatery (founded in 2012) that focuses on a global food exploration of the modest traditions of Macau and prepared with a respect for ritual, custom, and technique. So join us as we explore the wondering cuisine of Fat Rice at Chefs Club New York.

Fat Rice at Chefs Club New YorkRestaurant Review: Fat Rice at Chefs Club New York

For those of you not from Chicago, Fat Rice explores and shares interpretations of heritage recipes from Lusophone cultures found along historic spice trade routes of the maritime Portuguese. To enjoy the full menu you’d have to go to Chicago but there are lots of delightful options to indulge in at Fat Rice at Chefs Club New York. to start things off, we found our way to The Ladies Room, an intimate setting where you can indulge in a unique drinking experience. This completely red room features cocktails that highlight both global and Midwestern flavors through house-made infusions, elixirs, and potions. You will find dishes from Macau, Malacca, Azores, Portugal, Goa, and Madeira.

The Ladies Room at Chefs Club New York The Ladies Room at Chefs Club New York The Ladies Room at Chefs Club New York

This gorgeous red room at Chefs Club New York offers a variety of creative cocktails, rare wines, and decadent sipping spirits. We love their concept of cocktail sharing between two and four people. The single-serve cocktails on the menu include Moonshoes (Ford’s Gin, Umeboshi Vinegar, Elderflower Tonic),  Side Hustle (Ming River Baijiu, St. George Terroir Gin, St. George Rye Gin, Punt e Mes), and O’Porto (Quinta do Infantado 10 year Tawny, House made Ginjinha, House made Shiso-Cumin Bitters). The large format (sharing) cocktails include the Thunderdome For Two (Cruzan Blackstrap Rum, Two James Dr. Bird, Allspice Dram, Fernet Branca, Gingerbeer) and the Burning Bird For Four (Santa Teresa Anejo, Cruzan Blackstrap Rum, Plantation Pineapple Rum, Contratto, Amaro Lucano). Since we were not a quartet, we decided on the Thunderdome (pictured below)

It was the perfect way to awaken our taste buds for the meal that would soon follow. Check out our Fat Rice at Chefs Club New York Instastories for more behind the scenes of The Ladies Room and this cocktail. We couldn’t help but think of (and sing) that 1980’s song “Meeting in the Ladies Room” by Klymaxx. You may be wondering why is it called the Ladies room, it turns out at the Fat Rice Chicago location, this not-so-secret room is right by the ladies room. It’s a fact that we women do go the ladies room in packs, so why not create a true escape, with cocktails, when we need one. Because this is a limited run Chef-in-Residence, the entire Fat Rice menu wasn’t available but we promise you will love the options.

APPETIZERS

Bacalhau da Vovó

Food Photography: Fat Rice at Chefs Club New York

This divine combination of house-cured salt cod (many know this as salt fish or bacalao) spread, topped with black olives, chili and mint, and served with Papo Seco (Portuguese bread) was something we were anticipating ever since we first laid eyes on the Fat Rice menu. And it did not disappoint! Every bite was a memory of growing up near the beach, carefree days in the Caribbean and home cooked meals. Seasoned to perfection, we hope to find a way to talk Chef Abraham Conlon into offering this as a main dish because we could have happily wolfed down a second or third helping.

Presunto + peaches

Food Photography: Fat Rice at Chefs Club New York

Don’t let the simplicity of this dish of Fermin Iberico ham, basil, and burnt vinegar fool you. It is bursting with a wonderful combination of sweet, juicy, and slightly salty flavors that both delight and entice your palate. Trust us when we say this will go down quickly.

MAIN ENTREES

Pork Cheek

Food Photography: Fat Rice at Chefs Club New York

If you’re a fan of Vindaloo, the Indian curry dish, you’re going to love this spicy vindalho eurasian achar with charred scallions. We paired it with the delightful coconut rice (see below) and every bite of this staple pork dish was delicious and wonderfully peppery. This is what our palettes were waiting for. If you love your meals with a kick, this is a must. We also loved the resulting flavor from eating it with the raba raba.

Po Kok Gai

Food Photography: Fat Rice at Chefs Club New York Food Photography: Fat Rice at Chefs Club New York

If you are ordering this, make sure you order a side or two of the Portuguese bread to go with the coconut rice. Dipping that delicious warm bread into creamy, savory decadence is almost life changing. Those of you who don’t like spicy foods will be happy to hear it isn’t spicy although we’d love if it had a little kick. This dish boasts fall-off-the-bone chicken thighs with chouriço, potatos, tomatoes, a hen egg, coconut curry, sao jorge, and topped with black olives.

SIDES

Coconut Rice

Food Photography: Fat Rice at Chefs Club New York

The mild flavor and touch of slight sweetness of this rice, topped with fried shallots and sesame seeds, is a wonderful base to enjoy the multilayered flavors of Fat Rice’s dishes. The best part,it literally goes with everything.

Raba Raba

Food Photography: Fat Rice at Chefs Club New York

This earthy side dish boasts a collection of stir-fried mixed seasonal greens, balichāo, and trumpet mushroom (although we skipped on the mushrooms). Believe it or not, it’s is incredibly flavorful on its on but doesn’t compete with the flavors of the main dishes. Definitely a must. Vegetarians will especially love it.

DESSERT

Chocolate Mousse

Food Photography: Chocolate Mousse Dessert: Fat Rice at Chefs Club New York

There’s nothing about this dessert that we can tell you that this above photo doesn’t showcase. It is as delicious as it is beautiful. If you’re a fan of coffee-based desserts, this is for you. The mousse features single origin são tomé beans, coffee streusel, and madeira gelée. It’s one of the most popular desserts at Fat Rice at Chefs Club New York. You can clearly see why.

Bebinca

Food Photography: Coconut Custard at Fat Rice at Chefs Club New York

We couldn’t go to a restaurant with a Portuguese influence without trying the traditional baked coconut custard. Every spoonful divine (and licked clean). This is another dish you may end up getting two of. It is just that creamy and delicious.

DECOR

Fat Rice at Chefs Club New York

Located in the iconic Puck Building, Fat Rice at Chefs Club New York is located in Nolita. In three months, another out of this world chef will take over the kitchen for several months to offer everyone a unique culinary experience.

Fat Rice at Chefs Club New York Fat Rice at Chefs Club New York Fat Rice at Chefs Club New York Fat Rice at Chefs Club New York

One of our favorite design details of Chefs Club New York (aside from the breathtaking Ladies Room) is the humongous Pink Himalayan salt boulder encased in glass above the bar and the map showcasing all the territories that has inspired the Fat Rice menu. For more information about Fat Rice at Chefs Club New York, visit www.chefsclub.com and definitely make a reservation to indulge.

 

 

 

Chefs Club by Food & Wine Menu, Reviews, Photos, Location and Info - Zomato

Food Photography: Cafe Centro Monday Mariage Rose and Crudo Pairing

The Perfect Pairing: Monday Mariage Wine Series at Cafe Centro

We had so much fun the first few times we dined at French Brasserie, Cafe Centro (especially during French Restaurant Week), that we wanted to indulge one more time in the talents of Executive Chef Christina Towers. Which is why we were really excited to hear about the Monday Mariage Wine Series at Cafe Centro. In French, “mariage” means a “blend of two things”, so every Monday night this summer Executive Chef Christina Towers is featuring a menu of perfectly crafted food and beverage pairings.

Food Photography: Cafe metro Monday Mariage Rosé and Crudo Pairing

The Monday Mariage Wine Series at Cafe Centro begun on July 9th with an Oysters and Sancerre pairing and will end on August 13th with what we’re sure will be an amazing pairing of Rosés and Duck and Chicken Rillettes. We had the pleasure of experiencing the July 16th pairing of a trio of Rosés and Crudos (pictured above). All wonderfully priced at $30.00 per person. From right to left you will find the Domain de Cala Classic Rosé paired with Scallops with grapes, verjus and lavender; the Domaine de Cala Prestige Rosé paired with Tuna with watermelon, citrus vinaigrette, and black radish; and last but not least the Bouchard Aine & Fils Rosé paired with Branzino and bell pepper, basil, and rosemary. Here are the bottles featured below:

Wine Photography: Cafe metro Monday Mariage Rose and Crudo Pairing

We were quite pleased with the results and our favorite pairing was a tie between the Domaine de Cala Prestige Rosé with Tuna and the Bouchard Aine & Fils Rosé with the Branzino. Not that we didn’t like the Domain de Cala Classic Rosé paired with Scallops, we very much loved it as well. Prices for the Monday Mariage Wine Series at Cafe Centro range from $25.00-$30.00 unless otherwise specified on their menu. Please note that this menu is offered in addition to their a la carte menu, but is one-night-only for that Monday evening. Because of this, we enjoyed the wine pairing as our appetizers and ordered the Roulade de Saumon (a perfectly grilled Salmon with a lovely char, with watercress, roasted fingerlings, set in the most delicious Riesling sauce), and the Poulet Basquaise (a hearty braised chicken with piperade and pureed potatoes).

Food Photography: Cafe metro Monday Mariage Salmon Entree
Food Photography: Cafe Centro Monday Mariage Poulet Basquaise

Chef Towers also surprised us with side orders of Macaroni Gratin with Boursin cheese and tomato (this was swiftly devoured), Hand-Cut Pomme Frites with truffle and parsley, and succulent Green Asparagus with garlic and lemon. Sadly there was no room for dessert.

Food Photography: Cafe Centro Monday Mariage French Macaroni and Cheese
Food Photography: Cafe Centro Monday Mariage Truffle French Fries
Food Photography: Cafe Centro Monday Mariage Green Asparagus

Upcoming Monday Mariage Wine Series pairings at Cafe Centro include:

JULY 30 | LANSON CHAMPAGNE PAIRING | $25.00
back by popular demand! all 3 pairings are included in the price
BLACK LABEL BRUT NV + COMPOSED CRAB SALAD
granny smith apple, hearts of palm, avocado
ROSÉ LABEL BRUT NV + CROQUE MADAME
quail egg, Parisian ham, gruyère
WHITE LABEL SEC + PORTOBELLO-STUFFED MUSHROOM
short rib, fourme d’ ambert

AUGUST 6 | RIESLING + SLIDERS | $25.00
1 glass of Riesling + 3 Sliders
FOIE GRAS SLIDERS
truffle honey, Asian pear

AUGUST 13 | ROSÉS + RILLETTES | $25.00
2 glasses of Rosé + Duo of Rillettes
DOMAINE DE CALA PRESTIGE + DUCK RILLETTE
cornichons, whole grain mustard, baguette
DOMAINE DE CALA CLASSIC + CHICKEN RILLETTE
cornichons, whole grain mustard, baguette

Food Photography: Cafe Centro Monday Mariage Wine Series Pairing

We highly recommend experiencing this wonderful wine pairing series. We promise it will make your Mondays anything but mundane. As always, it’s always a pleasure to speak directly with the Chef. We loved having the opportunity to praise Executive Chef Christina Towers (pictured above) on the success of the Monday Mariage Wine Series pairings at Cafe Centro.

Please be sure to check back for updates as Cafe Centro announces new menus.

 

 

 

Cafe Centro Menu, Reviews, Photos, Location and Info - Zomato

NYC Mexican Restaurants

Is Boozy Brunchacha at Vida Verde the Best Brunch in NYC?

We had the great pleasure of finding out for ourselves. Join us as we regale the tale of the very indulgent culinary journey we took to find out if the new Boozy Brunchacha at Vida Verde is the best Sunday brunch you will ever experience. If you are not yet familiar, Vida Verde is a Mexican-inspired cocktail bar tucked away in the sometimes stiff neighborhood of midtown west. To say it is a colorful and most welcomed oasis in the middle of a concrete desert is an understatement. Honestly, you can get lost in the eye-catching colors and striking artwork that makes up the decor. Let’s put it this way, imagine walking into a secret room of a grey house filled with every bold color imaginable……that is what we thought when we arrived at Boozy Brunchacha at Vida Verde Cocktail Bar.

The Boozy Brunchacha at Vida Verde promised a fantastic line up of specialty cocktails by Vida Verde’s star bartenders, a Mezcal tasting, an amazing taste of their brunch specialties menu including tacos, tortas, small dishes, and desserts. It did not disappoint! First up was delicious cocktails that celebrated the colors of the rainbow. We indulged in the Mango & Habanero Margarita, Paloma de Tamarindo, Classic Frozen Margarita, Red Sangria, and the amazing Juna Punch Wonder Punch Bowl which is as delicious as it is vibrant. We enjoyed these wonderful libations with a round of light bites including Chips, Salsa and Guacamole….to start.

After we were properly soused with our starter cocktails, it was time for the Mexcal tasting. We learned all about the cultivation, harvesting, cooking, fermenting, and distilling processes of some of Mexico’s leading Mezcal brands. Some of which we got to sample. Vida Verde actually offers classes on spirits daily, so if you’ve ever wanted to learn more about your favorite alcohol or get to know a new one, Vida Verde is the place to be.

After the Mezcal Tasting, we went into full-on brunch mode. The Boozy Brunchacha at Vida Verde menu is decadent. You will enjoy 90 minutes of bottomless brunch and a pinata at two price levels. For $40.00, you can enjoy a brunch entree and bottomless Bloody Marys, Mimosas, Beer or Cava. For $50.00, you also get a brunch entree and bottomless Margaritas or Micheladas, and Palomas. Speaking of entrees, the choices are vast for Boozy Brunchacha at Vida Verde. Feast your eyes on some of what’s available to enjoy:

The extensive brunch menu features so many choices. Some of Vida Verde’s Boozy Brunchacha brunch menu items we enjoyed included Chilaquiles, Mexican Poutine, Grilled Steak Fajitas, Huevos Rancheros, Breakfast Torta, Avocado smash on Tortilla, and Garden Frittata, many of which are pictured above and below. Our most gluttonous moment came when we first laid eyes on the Aztec Pancakes. The word divine doesn’t begin to do justice to how delicious this banana, brown sugar, cocoa, and whipped cream delight, so we’ll just let you droll over the below photo and tell you to visit Vide Verde to experience it for yourself.

As we previously stated, your boozy Brunchacha at Vida Verde experience comes with a pinata, making your time there even more wonderful.

While you are no doubt enjoying your boozy Brunchacha at Vida Verde surrounded by the amazing artwork, let the spirit of Frida Kahlo inspire you to explore Vida Verde’s newly opened Rooftop Margarita Market. This hidden oasis boasts a stunning handpainted mural by renowned artist, Victor “Marka27” Quinonez, wonderfully colorful decor and a menu that promises 10 flavor varieties of margaritas. This is no surprise since Vida Verde is known to have the largest Mezcal and Tequila selections in NYC.

So to answer our question, there is no doubt this is the best brunch we’ve experienced. But don’t take our word for it, try it for yourself.