I haven’t written up a product review in a while. I suppose this shit falls more into the “service” category than the product category, but fuck it. It works, I guess, and I’m not about to make another goddamn separate page of reviews on my website that’s dedicated to “services” in the food world.
Any-fucking-way, a food buddy of mine, @NYCFoodFOMO, won an Instagram contest for a free private dinner prepared by a chef through CookUnity, a service that provides a chef that comes to peoples’ apartments and cooks a meal for them and their guests.
My buddy picked a crew of five more food fanatics, which included me, to eat the CookUnity contest prize meal. As you can see from the Boomerang clip below, this was right after I had just gazed into Medusa’s eyes.
Our chef, Isaac Friedman, did a great job with the meal, and we noticed that he even did the dishes before he left! Pretty sweet.
So we started with a Spanish mac and cheese, which was filled with chorizo, roasted piquillo peppers, caramelized vidalia onions and smoked paprika.
This shit was pretty killer. It was so good that I considered lathering my balls with the warm leftovers toward the end of the meal, but I thought that might be weird for Isaac to experience. The other guys probably would have been okay with it, though. Especially since they were totally comfortable taking pictures at weird, semi-erotic angles and in sexually suggestive positions.
Speaking of the other guys (@StuffBenEats, @FoodAndCity, @FoodMento, and my cousin PJ), I think we all found this mac to be our favorite course of the meal. With those ingredients, I half expected it to be too salty, but it wasn’t. The flavors were nice and smoky from the chorizo and paprika, with a pop of heat and great creamy cheese (several styles involved, including cheddar and jack).
For the main course we had Israeli style chicken schnitzel. This was served with a pilaf of mujaddara rice, beluga lentils and caramelized onions. There was also a marinated heirloom tomato salad and a delicious green herb tahini sauce.
The chicken stayed very tender, and the outer breading was perfectly crisp. The sweet and savory sauce added an interesting flavor element that tied the chicken in nicely with the sides. If you’re a man who loves chicken, then this dish is for you. And if you’re a man who loves making love to chicken, then all-star news anchor Ernie Anastos will tell you what to do:
Dessert was a cardamom spiced rice pudding, topped with toasted pistachios and a pomegranate-cherry reduction.
I was never a big fan of rice pudding, but I think now I’m a changed man. This was really fucking good! The cardamom and pistachio combo gave it a distinctly near-eastern flavor profile, and we were all raving about the sweet and tart cherry-pomegranate reduction sauce that was drizzled on top.
In sum, this is a pretty cool service. If this is in your budget (I have no idea what the pricing is like), and you don’t really have time to cook at home for your family, then this seems like a good solution.
Mouth is alive With juices like wine, And I’m hungry like the wolf. -Duran Duran
New York City and its surrounding ‘burbs are well known havens for killer sandwiches and all things tasty that get slapped on or between some kind of bread item. The subs of Long Island, the American heroes of the city proper, and the wedges, hoagies and grinders of Westchester and New Jersey… we have it all here.
In fact, over the centuries this glorious city has taken very kindly to the sandwiches of our rich and diverse immigrant communities, whether it’s Italian sausage and pepper sandwiches, Grecian lamb gyros, near-eastern falafel-stuffed pita, Vietnamese banh mi (with a touch of French colonial influence, of course), or tomato-, cream cheese- and lox-crammed bagels from the Jewish community. We truly are a melting pot that embraces different food cultures. Shit, even just a few weeks ago I had some nice Brazilian sandwiches and burgers in Astoria. The international sandwich community here just keeps expanding.
So what’s left? Which other cultures’ sandwiches are missing from the NYC foodscape? Enter Eastern Europe: Austria, to be precise. At least at first.
Duran Sandwiches was started by the Duran brothers, Tomas and Vladimir, in Vienna, 1969. From there, the family began operating bakeries and restaurants in the city. They later expanded to Hungary, Turkey and the Czech Republic in the 90’s. This joint on 27th and Madison is the first franchise to hit the USA. It’s operated by Hungarian-turned-American Tom Szebeni, who was a TV producer in Hungary, where he used to eat sandwiches at Duran during breaks from work.
It’s been open since October, and in my opinion the timing couldn’t have been better. “Elevated Toast” has been crushing the food world lately, trending hard, and the concept of Duran Sandwiches is to deliver light, open-faced, cold sandwiches that are clean and easy to eat, don’t fall apart or drip, and focus on high quality, delicious, natural ingredients that happen to be presented beautifully.
There are three different styles of bread: rye, pumpernickel and whole wheat. Vegan options are available, but the bulk of the menu showcases classic Austrian fare like sausages, salamis, sliced meats, cheeses and cream-based salads.
The sandwiches range from about $2.50 to $3.50 each, and there are nearly 40 different sandwiches you can choose from.
I was invited in for a press tasting by my friend Jay at The Dishelin Guide and Duran’s PR folks, Benvenuti. You guys know I’m brutally honest in my reviews. If something bugs me, I say it! And that’s regardless of whether it was free or for the press. I must say: I was really happy with this place. My first instinct was “I’m not going to get full, these sandwiches are too small.” But after about five I was stuffed. That’s only about $13-$15. Not bad at all! But then Tom kept feeding us more and more, and since they were so good we couldn’t stop! I think we ended up trying eight or nine in the store, and then Tom packed up a box of nine for each of us to go.
All in, I tried about 15 different sandwiches. They break down into three categories: meat, fish and vegetarian.
My favorite vegetarian sandwich was probably the the sun dried tomato and date sandwich. The fresh tomato and sun dried tomato had just the right amount of sweetness added in from the dates, and that struck a perfect balance. Pretty funny: The steak guy ended up loving the vegan option!
Sun Dried Tomato & Date: fresh tomato, sun dried tomato and dates.
As for the fish, I liked the salmon sandwich. Resting beneath the smoked salmon was a scoop of celery root salad that was really unique and flavorful. To me, this made for a much better cream element for the smoked salmon than the more familiar cream cheese. And, in fact, you can get just that celery root cream salad by itself, on its on sandwich, if you want.
Salmon: smoked salmon with celery cream, lettuce and dill.
My favorite of the meat sandwiches was the spicy Hungarian salami. It had great fat flavor content, it was super soft and tender, and had a really nice spice level to it. In fact I might have to find out where Tom gets the salami, so I can keep some stocked in my fridge at all times. If not I’ll just have to keep coming back here! I even got to sample the slices of salami by themselves back in the kitchen.
Spicy Hungarian Salami (left): spicy salami with Duran spread, boiled egg, cucumber and carrot.
Here are the others I tried:
Turkey Breast: carved turkey breast with horseradish cream, Duran spread, carrot and cucumber.
Roast Beef: carved roast beef with Duran spread, onion and chives.
Traditional Hungarian Salami (center): salami with Duran spread, boiled egg, cucumber, and carrot.
A salami sample from the kitchen:
Traditional Hungarian Sausage: paprika sausage with Duran spread, pickles, carrot, boiled egg and cucumber.
Salmon Caviar: salmon caviar with Duran spread, lettuce, boiled egg, tomato, cucumber and lemon.
Tuna Salad (right): tuna in water mixed with tuna in oil (makes for a very creamy tuna salad), with tomato, onion and lemon.
Lobster Salad (left): lobster salad, tomato and lemon.
Asparagus: pickled asparagus with farmer’s cheese, cucumber, boiled egg and tomato.
This place is a lot of fun, and it’s perfect for summer eating, since it’s cold, not messy, and easy to eat. In fact, if my wife and I ever throw another scotch party at our place, I’m going to cater it with Duran Sandwiches instead of busting my ass cooking for it! A large chunk of their business, both here and overseas, revolves around external catering, providing food for corporate functions, private parties, etc. The full-sized sandwiches lend themselves well to hors d’oeuvres or tapas, but Duran also caters bite-sized, circular versions of every sandwich for even easier, mess-free eating.
DURAN SANDWICHES
62 Madison Ave
New York, NY 10016
Here’s another restaurant week review for your asses.
For $42, my wife had a three course meal. The first course? A fucking salmon rillette.
This was pretty good. I apologize in advance, though. My pictures don’t look too good this time around. I had competing light color values from outside along the windows (blue) and inside from the overhead lighting (yellow/orange/red, with dark shadows). As a result, my photos look like dog diarrhea smeared onto a piss and blood-ridden diaper/maxi pad, but only the kind of diaper/maxi pad you see in commercials that use blue colored liquid to simulate blood and piss for some ridiculous reason.
But anyway that salmon rillette had a nice base of hard rye, topped with minced salmon and pickle, and some frisee and sliced beets. It had a good flavor and texture.
The main course was a bavette steak. If you don’t know what the fuck a bavette is, click the link I just provided and read up on it, asshole. It’s a cut of beef.
This was roasted to a nice medium rare, but I was somewhat disappointed with the lack of char on the outside. It was buttery and garlicky, which was good for flavor. However, the slices that I had were slightly under seasoned. I think it still gets 8/10, so there’s some room for improvement. It was served on a bed of potato puree with a side of green beans.
For dessert, there was this blackberry financier with brown butter ice cream.
The cake itself was a bit dry, but all the toppings served well to moisten it the hell up. Corn? And popcorn? Interesting! But the brown butter ice cream blob way the fuck on the right was the real star of the dish. I would have preferred a bowl of that instead.
Overall this is a pretty good deal for restaurant week. Lunch is always the better buy ($29), but you aren’t getting raped here for a $42 three-course dinner.
The couple we were with let us try a bit of their dessert as well, a chocolate ganache pie of sorts:
This was very rich and tasty. If chocolate is your vice, then this dessert is nice. That was a rhyme.
For my meal, I went with the “Frenchie” burger. If you’re in the area for a burger, you can go with PJ Clarke’s for a standard style American burger, or pop in here for something unique and different… and French.
This mother fucker is topped with raclette cheese and a thick goddamn slab of soft, confit pork belly! Bitches know what’s up! I think. I don’t know, actually… Do they know what’s up?
That’s arugula underneath, incase you were wondering. The patty was perfectly seasoned, and the bun was soft yet pliable and strong. Toppings, as you can imagine, were on point. The confit pork was like having a fast food burger patty made of belly (in terms of size) right on top of your already-delicious burger. Good move. This burger was pretty damn good, but it doesn’t quite make it into my top 10.
For $23, the burger also came with fries, which were some crispy-ass, natural cut, shoestring mother fuckers. I liked them.
Honorable mention: bread selection. We had three styles of table bread. First were small cheese bread things that reminded me of pop-overs in muffin form. They were warm too, like the pair of underwear that you just peeled off your sweaty, NYC-in-the-summer ass cheeks and tossed into the laundry pile. The other bread basket had slices of a sunflower seed sourdough bread of some kind, and a few slices of standard French baguette. All good quality, just like the writing in this review.
JWF is a dynamite place on the upper east side that serves up some really nice traditional British style pub fare. I’m talking everything from scotch eggs, to bangers and mash, to bubble and squeak, to toads in the holes (get your minds out of the gutter).
Me and two “mates” of mine (see how I used the language of the Brits there?) popped in for a quick look-around, and to try the burger. Here’s what we stumbled upon.
A beautifully renovated lower level:
A warm, friendly bar atmosphere:
And a fantastic fucking burger:
I’ll definitely be back up this way to try out some of their other menu items. But let me tell you: this burger comes in as one of the best I’ve had in the city so far. Really juicy. Bun could use a slight upgrade, but otherwise this shit is legit.
SECOND TRIP UPDATE – 8/1/16
The bun certainly got an upgrade in quality, but unfortunately the burger itself was a bit overcooked. It was a bit more like medium well than medium rare.
Fries were pretty great.
JONES WOOD FOUNDRY
401 E. 76th St.
New York, NY 10021
My cousins and I popped in here for a quick lunch yesterday, and I have to say, I was really impressed with the burger here.
It’s topped with melty raclette cheese, charred onions, fresh pickles and remoulade, and served on a potato onion roll. This thing was juicy, well seasoned, just the right thickness with toppings, and just all-around well put together.
It’s definitely a top ten burger, for sure. I later learned that this joint is also owned by the same folks that run Bar Sardine, so they clearly know their way around a burger. For $18, this baby comes with nice golden, crisp, natural cut French fries too.
They have tons of fresh shellfish on the menu, and particularly large variety of oysters. Those would actually pair perfectly with the drink I had, the michelada, which is beer, tomato juice, hot sauces, lime juice and pepper. It may not sound great, but I assure you, it is.
I’ll be back here for sure.
JEFFREY’S GROCERY
172 Wavery Pl
New York, NY 10014
My wife and I came here for a $29 restaurant week lunch. It happens to be one of the better deals for restaurant week, so we had to give it a try.
Flavor: 5 (updated to 7)
Unfortunately we were not that happy with the skirt steak on the price fix menu. While it was cooked to a perfect medium rare, it had an odd, rubbery texture and was under-seasoned (needed salt). I don’t mean rubbery like chewy. It was definitely tender, but it was an odd sort of tender that reminded me of some of the fake-tasting cuts my wife and I have had in Mexico while on vacation, which kind of grossed us out. Perhaps it was over tenderized? I’m not sure. I honestly don’t know what it is, but we know it when we taste it. On top of that, the chimichurri sauce added almost no flavor to the dish. It just tasted like “green” from the parsley. I didn’t get any salt content or even any garlic flavor from it. I was bummed. I didn’t even really want to finish it or continue eating, both because of the lack of flavor and the odd texture.
I recommend sticking to the standard cuts and regular menu for steak here. If they are anything like the downtown American Cut location, then you’re in VERY good hands.
Choice of Cuts & Quality Available: 9 (updated to 10)
I took a point off here because the steak that I did try was sub-par, but I do know that the other cuts here should be okay, in theory. I hope to get back again soon and try a proper cut to get a better sense of both this category and the flavor category.
Portion Size & Plating: 8
Portions vary here. For the steak, they are pretty good. All are large sized cuts for a fair price, and even though we didn’t like the skirt, there certainly was a lot of it. I thought the beef tartare was a bit small in terms of the amount of actual beef on the plate, but the salad that came with it, and the marrow as well, make up for that (see below). The tots and shrimp cocktail items we got with the restaurant week menu were a bit skimpy (three medium-sized shrimp and about 15 tots). There’s a strong possibility, however, that these items are cut back a bit in size simply because they are included with a discounted lunch promo like restaurant week. American Cut also runs a regular $28 lunch price fix menu. I’m not sure how that differs from the restaurant week menu that we tried for $29.
Price: 7 (updated to 9)
Our bill came to about $75 after tax and tip for one $29 restaurant week lunch with a glass of wine and an order of beef tartare. Not bad, but not awesome considering we weren’t too happy with the skirt steak. Even though the place is pricey, the best value you get is when you order steaks from the full dinner menu and stick to that. My sense is that this score will increase after a second trip with a better steak-eating experience.
Bar: 8 (updated to 9)
The bar here is great. It’s spacious, nicely art-deco in style, and seems like a really great place to hang out after work. I’m guessing that this isn’t the greatest place to be on weekends, but that doesn’t mean the bar isn’t gorgeous. The only down side is that the space is ground floor level, so no windows or natural light.
Specials and Other Meats: 10
Short rib, lamb, veal, chicken, and wagyu beef selections grace the menu here. I didn’t notice any pork, unfortunately. Perhaps the pig face from Marc Forgione could pop on as a special every so often, or a slab of pork belly served like a steak. That would be something worth adding to the menu. At the very least, I think an Italian style pork chop with cherry peppers and onions would work.
Apps, Sides & Desserts: 9
Shrimp Cocktail: This was a bit small (three medium-sized shrimp), and there was something slightly bitter about the taste of the shrimp. They were nicely cooked, however, and I liked the fact that they were pre-dressed with a horseradish-based cocktail sauce. Presentation was interesting too.
Steak Tartare: This was great. While I think the plate could have had some more actual meat on it, the addition of marrow and a salad beneath was very good, and made up for the smaller portion. The salad was dressed just right, and included celery leaf, which added a great freshness to the dish. The grilled bread was soft inside yet crunchy on the outer edges.
Tots: These were pretty good, and had a good spice level to them, but they were lacking a touch of salt. The inside was soft like a mashed potato, and the outside was perfectly golden crisp.
Cookies To Go: These were tasty, and had a little bit of flake salt on top to make the chocolate flavors pop. They were soft and delicious.
Seafood Selection: 9
Similar to the downtown spot, there’s a lot of nice seafood to choose from here. Sole, halibut, tuna and salmon are on the entree menu, along with surf and turf lobster-based shit as well. And you can always hit the appetizer section for your cold shellfish, or the crabcakes, octopus, etc.
Service: 9
Service here is great, just like downtown. We did feel a bit rushed, however, which was odd because the restaurant had plenty of room for other diners to come in. It’s not like they needed the table to clear out. In any event, the people are friendly, and the table bread, as usual, is the delicious everything biscuit with herb butter.
Ambiance: 9
This place is gorgeous, large and spacious despite being a ground floor level joint. The only negative is that there are no windows, so it can feel a bit cavernous despite being grand and airy inside. The decor is awesome and it is similar in style to the downtown spot, very art deco.
UPDATE: 2/2/18
My wife picked up a flash deal from Blackboard Eats, which scored us 20% off our bill as well as two free cocktails. We started off at the bar for their $10 smoked old fashioned cocktails for happy hour.
Then, when we sat, we got our two free cocktails.
And of course those incredible everything biscuits with veggie and herb butter.
We shared the foie for our app. It was nice and soft. Not too rich, which I like. Just right.
We shared a porterhouse next, and I noticed that they revamped their menu with a lot more interesting and widely varying beef cut selections. Dry-aged, wet-aged, domestic wagyu and Miyazaki wagyu all grace the menu here. I was impressed.
This was their wet-aged for 28-days and then flambéed table side with marrow butter and some other deliciousness prior to slicing. 8/10.
We cleaned it off.
On the side we had their sun choke spinach, which I really loved. This might be my favorite version of creamed spinach.
For dessert we had the banana and Jameson donuts with chocolate chip ice cream. Very nice.
All in, we saved about $75 with the Blackboards Eats deal.
BURGERS
The “Big Mark” and the standard burger here are good, but as far as steakhouse burgers go, you can do better elsewhere for the same price point.
One of the most fun bar scenes you will ever experience in Manhattan is Zum Schneider for Oktoberfest. Yeah, yeah, yeah (or, should I say, Ja Ja Ja) I know it gets mobbed in there, and you have to stand on line to get in, but it is SO worth it. The beers are excellent, the food is tasty, and the company is fantastic, always.
This year they are offering the festivities under a huge tent on the Hudson River (at 23rd Street), so we will see how that pans out.
If panned out wonderfully, from the little that I can remember. Check out some pics – it was even a good time in the rain:
A short video of the Ja Ja Ja’s into tune:
Another year in the bag, as a return to the big tent on a very similar weather day brought even more fun:
This time I sampled a lot more of the food, like this nice meat and cheese plate. The blue cheese was good and funky, and the meats were nicely cured (there was even some head cheese).
I saw these fuckers roasting outside, so I had to try one:
It was a simple preparation. Just some seasonings plus char. I liked it.
My buddy had some roast chicken and a potato dumpling in gravy.
And of course we tried some brats and pretzels. The brats were on stale shitty bread but they were at least grilled nicely.
MONTAUK LOCATION UPDATE – JULY 2016
The Montauk location is every bit as awesome as the NYC location, only it is steps from the beach.
We really just came in for a drink before dinner across the street at Harvest, but I couldn’t resist this hax’n pork shank:
So I ordered it as an appetizer of sorts. It was excellent. While not salted enough by itself, when eaten in conjunction with the pickled red and white cabbage, it was perfectly balanced. The cabbage cut the fat nicely too.
The potato dumpling and stuffing balls that came with it were skippable, but the beer braise liquid was amazing. Perhaps just a few slices of nice sourdough bread would have been better.
ZUM SCHNEIDER’S
107 Ave. C
New York, NY 10009
ZUM SCHNEIDER’S MONTAUK
4 S Elmwood Ave
Montauk, NY 11954
There are a ton of misconceptions in the world of beef. One of the biggest going around today is that consuming red meat is somehow bad for you. It’s fat. It’s poisonous to your body. It lacks nutritional value. Give me a break! Beef is nutritious and good for you! Let me just attack some of these points here for you guys in this article, which is my second installment of Beef Advocacy Mondays (BAM).
First the fat: The beef of today is leaner than it was in the past, due to genetic selection of certain characteristics for over four decades throughout the beef supply chain. Sirloin, for example, is 34% less fat today than it was in the 1960’s.
About 66% of beef cuts are considered lean cuts today, and a part of that is due to the fact that there has been an 80% decrease in external fats on grocery store meat cuts.
Most saturated fat from beef is located in the outer portions of fat, located externally from the muscles that we eat. The marbling, or intra-muscular fat, does contain saturated fat, but a third of it is steeric acid, which is cholesterol neutral. Beef also contains mono-unsaturated fat, which is the same kind of fat content you get from olive oil or avocados – the good fats, in other words. What this means is that if you trim your beef of any external fats before cooking and choose a lean cut, you’ll end up discarding most of the remaining “bad” fats and retaining the good fats.
I’ve thrown around the word “lean” a bunch of times here already. There’s actually some unpacking to do here. The term “lean” means that the beef has 4.5g or less of saturated fat per serving, and 10g or less total fat per serving. Leanness is mainly a function of the grade of beef (prime or choice vs select) and the location of the cut (rib vs sirloin or tenderloin), as opposed to farming and production methods (grain finished vs grass finished).
Okay so aside from fat content and leanness, I also mentioned that beef is nutritious and good for you. Here’s why: Beef contains 10 essential vitamins and minerals that are abundant in each serving. Most notably, it’s an excellent source of iron, B-vitamins, protein and zinc, but beef is a good or excellent source for all of the following:
Protein: 48% daily value
Vitamin B-12: 44% daily value
Selenium: 40% daily value
Zinc: 36% daily value
Niacin: 26% daily value
Vitamin B-6: 22% daily value
Phosphorus: 19% daily value
Choline: 16% daily value
Iron: 12% daily value
Riboflavin: 10% daily value
A 3oz serving of beef averages just 150 calories, and contains 25g of protein (48% daily value). You can imagine how great this is for building and repairing muscle after a hard workout or a long run.
Plant based proteins don’t provide all the amino acids that beef provides. Essentially they’re “incomplete” proteins. Let’s take beans, for example: You’d need to consume 371 calories worth of beans to obtain the protein content found in just 170 calories of beef. And peanut butter? Even worse. With that we are looking at nearly 600 calories. At that point you are blowing through your daily allotment of calories too fast, and you are not being satisfied in the meal.
With beef, you spend fewer calories for equal if not better nutritional content. In other words, beef is the better buy, the most bang for your buck. And it has been scientifically shown that consuming meat proteins actually has a satiating and hunger-satisfying effect on a person. I know I have perceived this phenomenon. On days when I have tried to eat veggies only, I ended up over-eating because I couldn’t ever seem to feel satisfied. Screw that. Give me some damn meat!
Grass-finished animals, or animals who exclusively eat grass and not grain for their entire lives, produce meat which also contains more Conjugated Lineolic Acid (CLA). This has been linked to long term weight management, and is thought to have health benefits that help combat a host of diseases, including cancer and heart disease. You just have to be careful with some of the research here, as many proponents of the grass-fed trend are very quick to bash anything that has to do with grain feeding without having the full picture. While I generally don’t particularly fancy the flavor of grass fed beef, the nutritional benefit of CLA is something to consider, and it just further strengthens the argument for consuming beef.
One caveat to this CLA business: The difference in CLA content between grass and grain -finished beef isn’t really big enough to justify excluding grain-finished beef from your diet. If CLA is what you’re after, maybe work some salmon into your diet, as that seems to contain more. But don’t forget to eat that yummy and nutritious beef either!
This is a throwback review that I’ve been meaning to write for a while. I haven’t been here in a few years, but the meat products are fantastic and worthy of my blog. Now that summer is here again, I figured it was a good time to post it.
Harvest is located out in Montauk, and has a great outdoor dining area that overlooks a picturesque lake with a dock.
First, I’ll talk about the lamb ribs. This is probably one of the few places you’ll ever see them offered. They are grilled up to a nice charcoal black and served with a delicious sauce. These things were the star of the show when I ate here. I think we even got a second order because they were so good, and the orders are very large to begin with.
Next, we had a porterhouse. The meat was thick and tasty, and served with a fresh peppercorn sauce and rosemary. Absolutely awesome, especially with the roasted onions that come with it.
We tried some skirt steak too, which came on a bed of nicely dressed mixed greens.
This place is awesome because is has a really big meat selection for a non-steakhouse. I definitely recommend giving it a shot if you’re out in Montauk this summer. Be sure to try the garlic and herb fries too.
UPDATE JULY 2016
Okay so I came back to re-test the waters on all these delicious family style items. As I recalled, I am still extremely impressed with this place.
Lamb Ribs:
The flatter, less meaty ones are actually better, because the bark to meat ratio offers some really amazing texture and flavor. All around great though.
Garlic Fries:
Great herb and garlic flavor, crispy shoestring fast food style, which is just my cup of tea.
Seafood Bruscetta:
Don’t let the name fool you. This is a heaping bowl of shellfish (clams, mussels, shrimp and scallops) served in a delicious wine and garlic broth with grilled country bread. Amazing.
Skirt Steak:
Perfectly medium rare, this is 16oz of greatness. While the meat itself is not very salted, it comes with a spicy butter that is meant to be spread across each slice. 9/10.
Porterhouse:
filet side:
strip side:
Both the filet and strip sides of this baby were cooked to a perfect medium rare. The fresh green peppercorns add a great pop of spice and herbaceous flavor to this masterpiece. 9/10.
Lobster and Truffle Fettuccine with Vodka Sauce:
Although the truffles were not particularly flavorful, and they were a bit shy with the lobster for a $52 entree, the pasta itself was cooked very nicely and the sauce was delicious.
Frozen Key Lime Pie:
Tart, sweet and slightly bitter, this delivers everything you expect from a good key lime pie, but in a sorbet or ice cream forma. It even has the graham cracker crust underneath. Very nice.
Ice Cream Sandwich:
This thing is massive, even for two. Although I didn’t taste it, I am told it is amazing.
Cream Puffs:
Huge cream puffs are filled with ice cream and topped with whipped cream and chocolate. Simple and delicious.
Honorable Mention: Appetite Killing Table Bread.
Careful! This stuff will get you full. It is so delicious, and comes with olive oil and grated cheese.
THE HARVEST ON FORT POND
11 S. Emery St.
Montauk, NY 11954
