My wife and I came here with a big group of foodie friends for a pre-Thanksgiving blowout. We ate a shitload of dishes, but the stars of the show were these two:
That’s right: a crispy skin suckling pig, and a 9lb king crab. Here’s some video of that pig being carved up for us, table side:
Those buns were amazing but the pork meat itself was the best I’ve ever had in terms of suckling pig. The flavors penetrated deep into the flesh of the meat. And if one pork dish wasn’t enough, we also fried this one as well:
The crab was prepared three ways: steamed, fried and in a steamed egg porridge:
We ate two kinds of clams:
We even ordered a steak. This was no good though. I tried one slice of this breaded t-bone and it was too tough for me to even finish half. 2/10. I left two points on the table because the sauce was interesting at least, and the broccoli was good with it.
All the other dishes were excellent though, including this chicken:
And this fluke:
Yes, we did eat some greenery:
And of course wontons, as per the name of the restaurant, in soup form:
There was even dessert that we somehow managed to eat: mango flan/jelly and a warm pumpkin soup that was reminiscent of Indian desserts:
I definitely recommend this joint. This was the best large format pig I’ve had to date. It runs $168 and you need to order a day or two in advance. It would probably feed five or six people if you ate just that and some veggies on the side. As for the crab? Skip it. It was delicious as fuck, but that shit runs $50 a pound.
WU’S WONTON KING
165 E Broadway
New York, NY 10002
Michelin star winning dim sum joint Tim Ho Wan opened up a second NYC location in Hell’s Kitchen last week, and my wife and I gave it a shot for her sister’s birthday. I found the experience to be pretty standard, to be honest. They’re known for their pork buns, which are very good by all objective measures, but not really my thing. Too sweet. Here’s a photo dump of all the stuff we had. My favorites were the fried milk sticks (dessert) and the rice roll wraps.
This place slings some really nice food that mostly takes inspiration from the Puglia region of Italy. Everything is really nicely crafted, from the mains and apps to the bread basket (with ricotta and focaccia) and cocktails.
We started with the grilled octopus with fennel, and the stracciatella (fresh mozzarella with tomato, kiwi and prosciutto). Both were awesome, but the stracciatella really stole the show. Amazing balance of flavors.
Next we had a pair of pasta dishes. First was a saffron and sausage pasta called Malloreddus. These were like a cross between cavatelli and gnocchi.
The other was Cappellacci with sunchoke, crab and jalapeño. I didn’t get that much of the sunchoke or jalapeño flavors, but the pasta was perfectly cooked and the crab was fresh and delicious.
The main courses were nice. First was the pork collar milanese.
This was perfectly breaded and crisped. I actually enjoyed eating this with some of the leftover ricotta from the bread basket.
The roasted rabbit was really nice as well. It was almost like a parmesan dish, but with some potatoes as well.
For dessert, we had apple strudel, which was beautifully presented like a beggar’s purse, and pumpkin bread with flan. Both were really nice and unique, but we liked the apple strudel best.
I highly recommend this place, and I plan to go back to try the rack of lamb very soon.
This week I had the opportunity to meet and dine with Dario Cecchini, the world famous Tuscan butcher from Panzano.
You may have seen him on food and travel shows. The man truly loves life, and, of course, meat.
He, alongside Montefili wines, hosted an amazing meat fest at the new Tuscan restaurant Ristoro del Cinghiale. Each course was paired with one of Montefili’s wines.
This first course was simple but delicious. That’s ricotta and “tuna” made of pork. Somehow it tasted like really great tuna. Amazing!
There was also some really flavorful salumi.
Next was a pair of pasta dishes. Gnocchi with sage and mushrooms, and garganelli with a wild boar bolognese sauce. The garganelli was one of the best pasta dishes I’ve had in a while. Very tasty.
Next, the meats! The first dish to come out was a rack of wild boar that also included spare ribs.
The chops were absolutely incredible. Such a nice flavor. But the ribs stole the show. They were seasoned with a dry rub that included cayenne and fennel seed, which just blew me away. Best ribs ever.
And this “Bistecca Fiorentina” porterhouse was one of the most perfectly cooked steaks I’ve seen in my days of eating beef.
Here, the preparation and flavoring is all about the wood-fired oven and the herbs, the true Tuscan style.
If the steak was aged, I couldn’t sense it. But the tenderloin was incredibly tender, and the strip side was delicious. Again, perfectly cooked – great grilled crust and pinkness from end to end. 9/10.
Now that’s what I call a high protein plate! There was also some spinach and crispy potatoes, as you can see. I really shouldn’t gloss over those potatoes – they were so fucking good!
Dessert was a delicious slice of pecorino cheese topped with black truffle.
I’ll be going back here in the next week or so to try more of their menu; perhaps the half pig head and the sweetbreads parmesan. I think it goes without saying that I highly recommend this place. Their chef seems to be really nailing the spirit of Tuscany. He definitely did Dario proud.
On a second trip here, my wife and I had the tripe and polenta, as well as the sweetbreads parm to start:
This tripe was incredible. Easily a top dish of the year.
Next up, we tried the pappardelle with wild boar ragu. Wildly delicious sauce and meat, and the pasta was perfectly cooked.
The wild boar mixed grill was nice too. It comes with belly, sausage and those delicious ribs.
On the side we had some wild mushrooms. Also really great, and I love the wildness of every dish.
For dessert we had a chestnut tart/pie, and rosemary doughnuts. Both were really tasty. I fucking love this place.
RISTORO DEL CINGHIALE
122 E 27th St
New York, NY 10016
This spot took over the space that was formerly Beautique. Chef and partner Michael Vignola, who used to be the head chef for the Strip House restaurants, has created an amazing menu here. My buddy and I tried a lot of stuff, so I’ll get right to it.
Foie Gras Sliders:
Incredibly tender and decadent, cut nicely with some acid from the apple slaw.
Mackerel & Potato Tartare:
The hazelnut, creme fraiche and jalapeno sauce really made this pop. This was so delicious.
Nduja Baked Little Neck Clams:
This is a perfect marriage of the classic seafood and pork flavor combo, with a slight boost of heat from the nduja. Great starter!
Truffled Chicken Dogs:
Probably one of the best upscale riffs on a hot dog that you’ll have. I didn’t get much truffle flavor and there was no brioche bun as the menu suggested, but the texture and porcini mustard were nice.
Jurgielewicz farms duck burger patty made of ground breast, confit of leg, foie, and fresh duck liver all seasoned with l’orange spices. Seared and rested in a rich duck jus. Duck skin mayo, grapefruit jam and killer fries. This place is no joke!
Seared Miyazaki A5 Wagyu:
AMAZING! This was dry-aged for 20 days and also cooked in dry-aged beef fat. This is some of the best beef I’ve ever had. 10/10.
Duo of Deviled Rib Eye:
This unique duo packs a powerful smoky and dry-aged punch! It features smoked deckle (bottom) and grilled eye (top), each rubbed with chili, herbs and spices, and served with black garlic bone marrow. This should be on your “must try” list! Chef Michael really nailed this. 10/10.
I love the use of escarole here in place of spinach. Escarole is such an under-appreciated green. This is a good “creamed spinach” dish for your steak entree. I think more butter and a bit less cream/cheese would make this pop a little more. Or perhaps I’d just like to see a sauteed version with some cannellini beans in the mix to remind me of growing up in an Italian household.
I love sunchokes/Jerusalem artichokes. They’re like an awesome cross between a potato and an artichoke. These were smashed and fried, and then seasoned with shredded pecorino cheese and rosemary. Great side dish.
Goose Fat Tater Tots:
These are so crisp and flavorful. This should be your go-to potato dish here. Awesome.
This has a nice texture to it, almost like cheesecake but light and fluffy. Great espresso ice cream to go with it too.
I highly recommend this place. Everything here was very good to outstanding. I can’t wait to try more of the menu and supplement this review over time.
This is a special sort of review, so I am keeping it unrated for now (flavor on all of the cuts was a 10/10 though, just for your own edification). I recently became friendly with the owner of Kow Cattle Co., a domestic wagyu producer out of Iowa that ships directly from the farm to customers and restaurants. No distributors get their hands on this stuff, and the beef goes right back to them after the slaughterhouse. Needless to say they create some great product, most of which is grading out at BMS scores of around 8. This dinner was a special tasting of a few different cuts of Kow, since BLT is now going to serve some of their products on the menu. Check it out:
Wagyu Tongue Reuben
This baby is on their lunch menu, and it is amazing. You may be freaked out by the idea of eating tongue, but it is tender, marbled and delicious. When cooked properly, this is one of the most delicious cuts of the animal. Go give it a shot.
Vietnamese Style Tri-Tip
Perfection! I hope this is on their regular menu, because it is an amazing way to treat an off-cut, or not-so-common cut (uncommon here in NYC steakhouses anyway). There was a hit of fish sauce, fresh herbs like cilantro and scallion, pickled daikon and carrot. Amazing. And look at that sear on the outside!
Wagyu Tenderloin/Filet Mignon
This is pure butter. So friggin good. Great cook temp, great crust on the outside, and super soft inside.
Wagyu Tomahawk Rib Eye
This is served sliced and off the bone. I loved it. Everyone goes nuts for the tenderloin from these Kow folks, but I am a traditionalist. Give me that rib eye!
As for some of the other items we tried from the BLT bullpen, their awesome popovers:
A really nicely crafted terrine/head cheese:
Lamb bacon, which I was excited to see on the menu:
A standard wedge salad:
A great blue cheese olive martini:
Some kind of flourless healthy vegan brownie, that was actually good:
And mini cookie ice cream sandwiches. Good ice cream, but cookies needed to be softer.
Anyway, that does it. I’ll definitely be back for seconds on the Reuben for lunch, and I need to take my wife for the Viet tri-tip.
By the way, you can order all of these Kow steaks online from THEIR WEBSITE. I highly recommend.
This is a great addition to your fried food rotation. I walked by Jimmy’s Diner before a filming gig and had to try the joint based on looks alone.
Turned out to be a great choice. This “Lucky Schmidt” sandwich was awesome. Fried chicken fingers, melted swiss, bacon, jalapenos, chipotle mayo and pickles on a potato bun. Great crispy fries too. Go give it a shot!
From the crew that brought you Jade Sixty comes Brooklyn Chophouse, located in FiDi (not Brooklyn) and executing a very similar, if not the same, menu as Jade Sixty (Asian starters and entrees, fusion items, and good old American style chops).
We had the dry-aged (50-60 days) porterhouse for two.
This had minor dry aged flavor along the edges of some pieces. It was slightly overcooked from medium rare in some parts, but none of that stopped me from devouring it – and the temperature issue is somewhat expected with such a thick cut (2″ at least). The crust was excellent, as you can see.
Choice of Cuts & Quality Available: 8
You have a nice range of steakhouse selections here, all dry-aged and prime from Pat LaFrieda’s operation.
Portion Size & Plating: 8
Portions are on par with steakhouse country in midtown and other places downtown. There are some bargains to look out for, which I will get into below.
We had a comped meal here in exchange for posting pics on Instagram, but the pricing is fair for what you are getting. Think of this place like any other steakhouse, but with some nice Asian items to boot. Speaking of, the $55 Peking Duck is a great deal (more on that below).
I really loved the bar and lounge area here. They’re also mixing up some great cocktails, like the smoked boulevardier:
The Brooklyn old fashioned is killer too:
Specials and Other Meats: 9
There are lots of other items in terms of specials and other meats. But the main non-beef dish to look for here is the Peking duck. Here is a video of the slicing and presentation:
Make sure you take the remainder of that 7lb duck carcass home and make soup with it. One of the best Peking duck dishes I’ve had, ever. Awesome deal for just $55.
Apps, Sides & Desserts: 7
We tried a bunch of stuff here. Let me get right down to it.
Bacon – nice sweet maple flavor to it.
Pastrami dumplings – these are fun and delicious.
French onion soup dumplings – the skin was a bit too thick on these, and the filling was overly cheesy in some, and overly oniony in others. I think they can benefit from a more even distribution into each sack.
Bacon cheeseburger shumai – absolutely awesome. Get these! I can easily put down three orders of these without batting an eye.
Chocolate cake – dry and we weren’t fans of the frosting. A bit greasy, like they used shortening rather than buttercream.
The apple wontons were fun though. Mine didn’t have too much apple inside, but I just filled them with the vanilla ice cream instead.
Seafood Selection: 8
There’s a lot of great seafood on the menu, as you might expect from an Asian themed place. I didn’t try any but my next visit will be to try the salt and pepper lobster dish.
Really friendly and knowledgeable staff, timely with everything.
They nailed the ambiance here. It has a great vibe inside, especially the lounge and bar area. The elevated main dining room and private dining spaces are elegant but not stuffy.
150 Nassau St
New York, NY 10038