Posts from — October 2009

Kesté (Tomatoes, Fresh Buffalo Mozzarella, Proscuitto di Parma, Arugula, Gran Cru, Extra Virgin Olive Oil) 

Ever since coming to New York I’ve made a concerted attempt not to partake of those dishes that have been so over-identified with the city because of the simple fact that inundated with options, making a choice is overwhelming. Every New Yorker seems to have a favorite burger joint or pizza place, and the recent renaissance of writing about cheap eats embodied by such articles as Frank Bruni’s pizza roundup has only served to exacerbate my indecision. Indeed, I only ended up here today out of desperation. Unbeknownst to me, Hakata Tonton is not open for lunch!

Passing by a sign indicating that NY Mag has crowned Kesté as serving the “Top Pie of 2009,” I figured it was as safe a bet as any. I do like Neapolitan-style pizza, but honestly I was underwhelmed. When something has the title ”best of” anything, my expecatations are justifiably high. From thin, pliant crust to the savory proscuitto, the signature Kesté pie I ordered was nearly indistinguishable from the equivalent served at the UK’s midrange Pizza Express chain. Not bad, but certainly not exceptional by any measure.

If I were to one day venture back into the pizza parlor fray, any recommendations?

Details: 271 Bleecker St New York, NY (between Cornelia and Jones) 10014-4102 (+1-212-243-1500)

Stuffed Quail with Sticky Rice

While the recessed booths in this restaurant’s dimly lit basement are the perfect setting for a tête-à-tête, if you actually want to eat something you might be better served elsewhere. Although the Jade Dumplings with Crab, Shrimp and Cilantro were fairly good and the Stuffed Quail passable, when one orders a dish like Olive Oil Poached Octopus with Potatoes and Fennel and has to puzzle over which morsel is which ingredient, alarm bells ring!

Details: 311 Church St (bet Walker & Lispenard) New York, NY 10013-2491 (+1-212-431-8642)

Sally Sherman Chopped Egg Salad and Tuna Salad on Sourdough Bagel

Having just relocated to the Upper West Side, during my first morning commute I was thrilled to discover that I now live but two blocks away from an outlet of the famous H&H Bagels. Eager to share the bounty, I purchased one of each variety and toted them to the office to share with my team. Reverently, I sliced a sourdough one in half, slathered cream cheese liberally, lifted the whole decadent combo to my lips and…

… it was a bagel with cream cheese. Unremarkable. Starchy. Rather a chore to chew. I imagine that there must be some justification along the lines of neighborhood allegiance to explain the NYC bagel connoisseurship of which I have heard so much, but I for one can’t make the distinction.

Details: 2239 Broadway (between 79th St & 80th St) New York, NY 10024 (+1-212-595-8000)

Tater Tots

I admire the impulse to promote the grand tradition of all-night-breakfast in the Meat Packing district. While Gansvoort 69 is certainly no Vignt-Quatre, post-Tenjune tipplers can look forward to sobering up while gobbling the complimentary tater tots.

Details: 69 Gansevoort St (btwn Washington and Greenwich) New York, NY 10014 (+1-212-691-0069)

Dinner Buffet (House Sliders, Penne Pasta, Crispy Calamari, Greek Salad, Cheese Platter, Charcuterie, Hummus and Tzatzilki, and Fruit Platter)

It is often said that a liberal arts education has a lack of practical applications; I beg to differ. Of all the things I learned at college, entertaining large groups of people has been by far the the skill from which I derive the internal satisfaction and external affirmation. Who knew that years of re-filling chip bowls and being a designated driver could lead to great things?

Of late, my talents have been put to the test in organizing team building events for my colleagues. The challenges of planning a successful corporate event are manifold: a) concept (passive? interactive?), b) atmosphere (classy? laid back? wild?), and of course c) inclusiveness (time of day, day of the week, and type of activity are all factors that would affect one’s ability and inclination to attend). Although making sure that as many people as possible have as good a time as possible while staying within the allocated budget is a clear end-goal, the path to achieving this can be a rocky one. Despite the best laid plans and intentions, scheduling conflicts, dietary preferences, lifestyle preferences, any one or a combination of these can make someone feel excluded.

Although it is always fun to take part in unususal activities like paintballling, go-karting, etc. I am of the mind that the most inclusive events are those planned around the central assumption that people tend to enjoy eating, drinking, and talking to one another. This Halloween week, thirty of so of my colleagues were well-fed, plied with alcohol, and treated to a screening of the Spanish horror film “Rec.” For extreme professionalism, high-quality food, and tasteful surroundings, consider contacting the wonderful team at Soho House.

Details: 29 9th Ave (bet 13th & 14th) New York, NY‎ 10014 (+1-212-627-9800‎)

Tuna Temaki with Sesame and Chives

 It is always interesting to see what sort of culturally specific fast food establishments are able to take hold in a country. In body-conscious Brazil, it is no suprise that a home-grown chain like Koni, specializing solely in a variety of delicious and guilt-free sushi handrolls, has achieved success in the face of more predictable alternatives such as the Bob’s burger chain.

Details: Rua das Pedras 151- Centro, Buzios, Brazil (+552226236948)

Arroz Amarillo con Camarones (Shrimp with Yellow Rice and Fried Banana)

I am pleased to note that the trend of big food events that I’ve observed lately in NYC appears to be somewhat of a globabl phenomenon. It just so happened that my trip to Buzios coincided with the 8th Annual Festival Gastronômico, a wonderful street fair where many of the restaurants in the Centro district set up outdoor stalls selling small bites to pedestrians.

Humans can be very simple creatures. Although I had already eaten dinner on Saturday, when I strolled up Sabor Cubano (the stall with the longest line), my mouth watered to try the Shrimp with Yellow Rice and Fried Banana attractively presented in a banana leaf. Lucky for me, the Festival was a two-day affair that allowed me to get my satisfaction on Sunday. Like NYC’s Pomme’s Frites, this restaurant serves only one dish and it does so in a completely masterful way. The grainy texture and tangy taste of the rice is perfectly complemented by the warm and mushy sweetness of the fried banana and the springy savor of the grilled shrimp.

Googling around to find the restaurants address, I was surprised and delighted to read a great deal of internet chatter about the event. The thing that amazes me most about the internet is its ability to connect people and the more I learn about the online foodie community the prouder I am to have become a member of it. During a discussion entitled “I Call Bullshit,” (part of the festivities for the Food Network’s NYC Wine & Food Festival), food personality Anthony Bourdain was asked his opinion of food bloggers, and his reply was that he thinks that are great. Reminding the audience of how spoiled they are to live in a city with such a chronicled food culture, regarding overseas eating he pointed out, “who are you going to trust? the Lonely Planet writer who was there for a week or the local blogger who’s been eating his way around obsessively and recording it all in brilliant nerdy detail?” I couldn’t agree more! Now if only I could figure out how to read Portuguese.  

Details: Rua Manoel Turibio de Farias, Buzios, Brazil (+552226236991)

Brazilian Fruit Extravaganza (Clockwise from 12 o’clock: Avocado, Honeydew Melon, Passion Fruit, Watermelon, Guava, Starfruit, Papaya, Kumquat, Açai, Pineapple, Mango, Cashew Apple)

Having arrived in Brazil expecting to have all the bounty of the Amazon rainforest within easy reach, it was an inconvenent but surmountable surprise to have to make a special excursion to the Golden Fruit “horti fruiti” (fruiterer) to compile the spread you see before you. Although most of these are actually familiar from my childhood in Singapore, one astringent-tasting knobly orange fruit drew a blank. Although I much prefer guva, mango, and açai, it turns out that caju (cashew apple), the fleshy tuber that the cashew nut grows on is one of the most popular fruits in South America.

Feijoada (Meat and Black Bean Stew)

In Brazil ”kilogramas” (cafeteria-style restaurants where diners are charged for meals by weight) appear to be wildly popular. Although I admire the concept from a sustainability perspective, unfortunately quality is correlated with price paid and neither is very high.

Details: Rua Manoel Turibio de Farias, 110- Centro- Buzios, Brazil

Passionfruit Smoothie

It has been my observation that sunsets have an undeniably complementary effect on one’s tastebuds. Just something to think about the next time you actually leave the office before nightfall.

Details: Centro Beachside, Buzios, Brazil