I popped into this joint to try their burger and wash it down with a cocktail.
I went with the Old Smokey.
It was really nice – lots of vanilla flavor to it – but a bit too heavy on the amaro. Over all, though, I really enjoyed it.
Here’s the description of the burger from the menu:
Here’s what it looks like:
This thing was near perfect.
This handsome double Pat LaFrieda patty is topped with American cheese, arugula, pickles, caramelized bacon onion puree, and “sauce 17,” which I believe is a house-made buttermilk-based ranch mayo. The sesame seed brioche Balthazar bun holds up nicely to intense scrutiny without flaking or breaking. All around this was unbelievably tasty, and the fries that come with it are pretty killer too. Go get one before this place has lines forming down the block. $23.
Last week the owner of Tuscany Steakhouse invited me in to take some photos and try out the food. This place used to be called Nino’s Tuscany Steakhouse, but just before the new year they did a big remodel and upgraded the place big time.
I was excited to try it, hoping that they made some improvements. I didn’t have the greatest meal at Nino’s, but this new joint was a much different experience. Check it out:
We ordered the porterhouse for two.
Let’s take a peek at the inside…
Oh fuck yes… nice and pink. Let me spread her open a little bit.
Okay… so this thing was perfectly cooked to medium rare. It had a gorgeous, crispy, well-seasoned crust on the edges. This is one of the better porterhouses I’ve had recently. 9/10.
Choice of Cuts & Quality Available: 8
While they only offer the basic four steakhouse cuts – filet, strip, porterhouse and rib eye – they do a bang-up job on them, and they dry age everything in house. My porterhouse was aged for 29 days, and it came from Masters up in the Bronx next to my facility.
A couple next to me ordered the strip and it looked and smelled amazing. This place gets the job done nicely.
Portion Size & Plating: 9
Portions are big here. The sides are definitely large enough to share with two to four people, especially if you’re going heavy on steaks. Plating is basic for the steaks and sides, but the apps can get a bit more flare to them.
The prices are very fair here. The steaks come in about average for the location, or slightly cheaper. Some of the pasta dishes seemed high, but the sides and desserts are all great bargains, especially when you factor in the quality of the food for the price.
This is a nice little bar, and it was getting a good crowd on a Saturday as we were leaving. Same set up as the old restaurant bar, but nicer and remodeled.
I snagged a few of the potato chips that they serve at the bar. I like that touch.
They mix up a great martini too.
There’s also a great selection of wines here, and a little wine room in the back.
We tried some muscat with our dessert and it was just right. Not too sweet, not too potent.
Specials and Other Meats: 8
There were no special meats offered up, but there were specials of the day like soups. As for other meats, they had lamb, veal two ways and chicken two ways. Not a bad showing at all. In fact, I saw a veal parm come out after finishing the porterhouse, and I was so tempted to order one to go. It looked amazing.
Apps, Sides & Desserts: 10
We did three apps to start. First, the bacon:
This was two slabs of thick cut Canadian bacon (we cut them each in half).
This shit was amazing. Easily on par with places like Angus Club and Maxwell’s Chophouse. This is a must order when you come here, and it goes very nice with their steak sauce (a tomato-based and horseradish-heavy sauce – also good with seafood).
Next was the tuna tartare. This was delightful.
It came with lightly salted avocado slices, lime slices, cucumber slices, toasted bread slices and a slice of tomato, along with some unsliced arugula. It was bright and fresh, and dressed perfectly.
We also tried an order of oysters. Just a half dozen, to see how the quality was.
They were excellent: Perfectly shucked with no bits of shell in them. Great size – not too big, not too small. Crisp, clean, briny, and fresh. Here they are, all dressed up and ready to get raped by my mouth:
For our sides, we ordered sautéed spinach and hash browns. Both were great, and very large portions. The spinach was seasoned just right, nice and simple with salt, pepper, olive oil and garlic.
The hash browns were nice and crisp on the outside, while still tender and soft inside. I loved these.
For dessert, we had a slice of tiramisu and a piece of chocolate mousse cake. Both were excellent, and I really loved their shlag.
Seafood Selection: 9
There’s sea bass, tuna, salmon, lobster and shrimp in the entree portion of the menu. That’s a fantastic showing, and I bet they do a great job since this is essentially an Italian joint, and Italian joints are known for having good fish. While I only tried the oysters, I am confident that this section of the menu is well above average.
The waiters are awesome here, and the management is super nice and engaging. They all know their stuff and can answer any questions you have, whether it’s the basics of the steak cuts or the specifics of aging.
The table bread consisted of onion rolls and some sliced Italian bread, served with butter. This stuff is also great with their steak sauce.
This place made a great turnaround in ambiance. I loved the brick walls in there last time, and the overall cozy feel to the place. Now, with white-washed brick walls and deep, elegant wood finishes, this place feels more like what it is – a really nice steakhouse.
It still has some nooks and crannies in the dining room where you can get a more private feel, which I really like, and there’s even a separate room where you can host a party or larger group. They’ve really done a great job in here.
No bull: this place is really nice, and I’m glad it’s only a block away.
117 W 58th St
New York, NY 10019
He became wildly famous for being aggressively sexy with his meat – slapping it and rubbing it and what not – and then sprinkling salt on it with a highly unorthodox curled forearm slide technique. It became an internet sensation. At one point I even paid tribute to the craze:
Over the course of the year his fame and steakhouse brand has spread. He eventually opened up shop here in the greatest city on Earth, NYC, and right in my hood, no less.
Admittedly I had very low expectations for this meal. I read a few negative reviews beforehand, and I was never really a big fan of Saltbae’s elaborate displays on his Instagram profile. But there can be no denying the fact that Nusret is an incredibly talented butcher. He makes it look easy, and it isn’t. He’s also a very nice dude. Despite his showmanship, he’s quiet and humble.
Here’s how it went down:
What really intrigued me about this place was the unique spices and marinades being used on some of the menu items. Usually I’m not down with that shit, but I was curious.
For example, the Saslik steak is tenderloin marinated in milk and middle eastern spices.
The flavors were very nice, and I did like the onions, but the meat lacked any char, and it was too wet. It was also incredibly small, and I didn’t like that it was sliced up like stir fry. 6/10.
The other marinade you’ll see here is mustard. This was new to me. But, indeed, there may actually be some unbeknownst food science behind the mustard marinade: The vinegar in it helps to tenderize the meat even further (as if wagyu needs it).
There are two mustard marinated steaks on the menu: (1) the signature Saltbae Tomahawk, which is about 32oz for $275 and also has some dry aging on it; and (2) the Ottoman Steak, which is a similar sized tomahawk for $130, but isn’t dry aged. We ordered #1, and he sliced it table side for us. Here’s the experience:
That’s right: Saltbae himself fed me from his knife.
There wasn’t much flavor coming in from the dry-aging or marinade, but you can definitely taste that there was something different and unique about this steak. It was perfectly cooked to medium rare as well.
The only place where the tomahawk suffers is in the lack of crust on the surfaces.
I chalk this up to the limitations of cooking with a charcoal grill as opposed to pan searing, oven roasting, broiling or cooking on a flat top. 9/10.
We also tried the burger. This is a juicy-ass, thick fucking patty that’s cooked to a perfect medium rare. The unique part is that it’s cut in half and then grilled on the sliced portion as well, for a little extra caramelization.
It definitely lacks in the French fry department, as this $30 monster just comes with a handful of potato sticks on the board with the burger.
The cheese is ample and nicely melted. The delicately-packed grind is nicely formed and has great wagyu flavor and fat content. The onions are perfect. It’s not in my top five but definitely worth trying.
Choice of Cuts & Quality Available: 8
All the meat here is high quality, BMS 9- and 10- scored domestic wet-aged wagyu, just like the strips I sell in my shop. It’s the best domestic wagyu or wagyu/angus cross you can get, and Nusr-et sources it from various companies.
I believe only one cut is dry aged, and that is the tomahawk.
There is a stunning lack of porterhouse on the menu, so I am docking them two points for that. However there are three varieties of rib eye, several types of tenderloin preparations, and a strip/sirloin.
Portion Size & Plating: 8
As far as plating is concerned, something needs to be done with the Saslik and some of the other starters. They kinda look like a piles of dog vomit. Not sure what can be done to remedy that.
The larger, full format steaks look nicer on the wood boards, though. Perhaps the smaller, thinly sliced items need a little more artistry.
Portion sizes are a little bit on the smaller side for the price point, but that is to be expected with domestic wagyu. This product is also not as readily accessible, abundant or wallet-friendly as prime beef. As such, I took that into consideration.
Much of Nusr-et’s current criticism is coming in the form of value or price. I can understand that, especially to the untrained eye. But the meat here is the highest quality domestic wagyu available, and with respect to the tomahawk, even dry aged. I think it’s fair to compare the pricing to The Grill.
The Grill has a 36oz bone-in, dry-aged wagyu rib eye for $270. The tomahawk here it is 32oz at $275, but it also comes with a show, assuming he is in town (I was there for lunch on a Sunday and he was still bae-ing at that odd hour).
Beatrice Inn is even more expensive for the high-end cuts, and they’re not wagyu, just to put things into perspective. Oddly enough, value can be had at Beatrice Inn (pork shoulder, rabbit for two, etc).
Despite the staggering prices, there is value to be had at Nusr-et as well. For example, his unadulterated wagyu rib eye and strip/sirloin cuts are priced at $100 each. I saw his “Istanbul Steak” come out, and it’s only a little smaller than what I sell at $75 per pound, raw. So that’s not much of an upcharge. Here’s what the strip looks like in the meat case at Nusr-et:
As for the $100 rib eye, the menu describes it as “thinly sliced.” I hope that’s not like hot-pot meat. But here’s what the rib eye looks like in the case:
Great looking caps there. I’m down with that steak too, as long as “thinly sliced” means it’s pre-sliced prior to serving, table side, and not a glorified stir fry dish like the Saslik.
So is the dry-aging on the tomahawk worth the upcharge here? Probably not, but I’m still glad I tried it. I would have always been curious about it if I hadn’t. Like a closeted homosexual, struggling with locked up desires…
But there were a few places where I did feel ripped off:
Asparagus: $15 for eight relatively unseasoned and boring stalks.
Saslik Steak: Funny that the accents on the S letters in that name closely resemble dollar signs, as the price tag of $70 for about six to eight ounces is too high. This is an appetizer at best.
Despite all that, I didn’t feel ripped off on the whole, at the end of this meal. Then again it was just a light lunch split between four people. Our bill with tax and tip included came to just about $500.
If I was here for dinner I probably would have ordered the same amount of food for two people. Then I might have felt ripped off.
My overall value analysis is this: There are some starters I want to try, so I would certainly go back, but that’s me. I’m also very interested in the asado short ribs. As far as the common cuts of steak go, however, I would much rather have the 32oz wagyu tomahawk at Del Frisco’s for $95, despite the lack of marinade, dry aging or Saltbae showmanship. It has such a great crust, and that price point is bonkers for the size. Cheaper and better. That is, essentially, my short form-recommendation.
There are no seats around the small, circular bar at Nusr-et. You can stand there and have a drink, I suppose, but that isn’t conducive for hanging out.
There are only a handful of standing-only high tops along the wall as well. I was expecting more from this midtown location. They could have easily attracted a good happy hour crowd and banked big bucks on booze, like the massive collection of Ciroc that sits on a shelf of its own – above even the Macallan 25 and Louis XIII – because Diddy and Saltbae are boys.
That said, I didn’t try any of their splendid looking cocktails. Maybe next time. But they’re a bit pricey.
Specials and Other Meats: 8
The alternatives to standard steakhouse beef cuts are as follows: (1) a full lamb rack, and (2) slow roasted asado short ribs. I would definitely like to try the short ribs. The lamb rack is too expensive at $250, however.
There is at least one item that was a special, not printed on the menu. Essentially it’s thinly sliced filet mignon that gets flash cooked tableside by pouring hot oil over it. If you’re a meat maniac like me, you’ve probably seen videos and images of this kind of thing circulating on the internet for months now.
I have no interest in this. It overcooks the meat, and it’s wet and greasy when you eat it. Fuck that nonsense.
Apps, Sides & Desserts: 7
As I mentioned earlier, the asparagus pretty much sucked.
But we also tried the baklava for dessert. The staff puts on a ridiculous and unnecessary show to serve it. I hated pretty much everything about this. Observe:
Do you feel like an asshole for having watched it now?
I noticed waiters doing similar shit with some of the appetizers as well. Also dumb and unnecessary in my opinion. The only show should be Saltbae, with the exception of torching shit for the meat sushi appetizer. Fire is pretty much always cool, no matter what.
In any case the baklava was awesome. Not overly sweet, nice moisture, great texture, and it’s served with a crazy good “ice cream” that is somewhere between gelato and cream cheese in texture. Very interesting.
I think this is $15 a slice, by the way. They may have forgotten to charge us for it, unless it was on the house due to how long it took them to bring us the check (see below).
I need to try more apps here, but for now I’m splitting the difference between a ten for the dessert and a three for the asparagus.
APP UPDATE: I tried the carpaccio a week or two later. It was a great value for $30, as I thought it would be much smaller.
Here’s how they prepare it table side:
Seafood Selection: 8
There’s only salmon and chimichurri lobster on the entree menu here. There are oysters, tuna and king crab on the raw bar menu. I cant even begin to think about what the pricing is on the crab and lobster. I think Satan charges less, since he only wants your soul, and not those of your unborn children as well. I didn’t try any of this.
Service here is a mixed bag. At some points it felt rude and obnoxious, yet at other points it was incredibly warm. The joint has only open for a week or two, so in all fairness that could be a part of it.
The manager Rami is amazing. Great guy. And as I said earlier, Nusret himself is super nice. He took pics with us, shook our hands, and was a great host. After witnessing his show in person, I’ve almost grown to like it, if only for the reason that he’s so fucking skilled and fast with a knife. Impressive. Especially in a dimly lit restaurant while wearing sunglasses.
But some of the waiter service needs improvement. Examples:
1) We asked a lot of questions about the menu, particularly the Saslik, before ordering. Our waiter was patient with us and answered whatever he could, which was great, but we still didn’t really get an accurate understanding of what was coming out for the Saslik. Perhaps the menu should have described it as an appetizer-sized stir-fry dish. It certainly shouldn’t be a main course.
2) We asked for water and they brought out one glass of room temperature tap water with no ice for each of us. Then they took the glasses away for some reason after we were pretty much still drinking them.
3) It took forever to get our checks and leave. I honestly think they forgot to bring it out, assuming we had already paid. Not a huge deal, as it allowed us to chat more with Rami and get a pic with Saltbae:
This place is gorgeous inside. The only thing missing is a true bar, as I noted above. The wall of meat fridges near the glass case and grill is pretty fucking impressive, and the high ceilings and huge windows are stunning and reminiscent of Del Frisco’s.
And if Saltbae is in the house, you’re in for a treat.
NOTE – The numerical score on this review is based on merely five items, and I will do my best to supplement it over time if I go back and try more things. However, as my buddy who ate with me said: The menu is not designed for customer retention.
I took my wife to The Aviary as an early Christmas present. I booked the five course “Cocktails & Canapes” tasting menu dinner about two weeks in advance with a $100 deposit. The cost is $165pp, with an 18% gratuity added at the end (and tax, of course).
That’s crazy expensive, but this is truly a unique drinking and dining experience. I drank and ate things I never would have even thought about. In hindsight, five cocktails was aggressive (but awesome). I think when I go back, I will just order a la carte.
Here is the entire menu, but I will highlight what was selected for us below in the review:
The first thing to come out was an “amuse” drink – a small shot of tastiness that involved lime, rum, and mint.
A few moments later, our first round of cocktails came out with the first course of food.
Drinks: Micahlada (left – and yes, that is spelled correctly) and Zombie Panda (right)
Of these two, the Micahlada was my favorite. This is The Aviary’s take on a michelada (beer, spices and tomato juice), made with soy, coriander, Japanese whisky and Evil Twin beer. The Zombie Panda was tart from the lemon, lychee and pisco, and filled with frozen spheres of raspberry juice to sweeten it up.
Food: Pineapple Two Ways
This was a nice way to get the taste buds popping. That brown stuff at the bottom was a mole sauce. I liked it a lot, but my wife wasn’t too taken with it. The black mint garnish was tasty and went well with the watermelon radish and passion fruit.
Drinks: How Does Snoop Dog Use Lemongrass (left) and Mimosa (right)
The mimosa was nice because the fruit juice was frozen into ice cubes, so the drink becomes sweeter and more smooth as it sits.
The idea behind the Snoop drink is that Snoop Dogg ends everything with “-izzle” when he talks/raps, so there is a “swizzle” made out of lemongrass, which is used to mix the drink together:
Food: Kampachi Ceviche
This was bright, light and savory, pulling in southeast asian flavors from Thai green curry, heart of palm and coconut. I really enjoyed the briny broth and the coiled peels of red pepper for spice.
Drink: Heart of Stone
This was the best drink of the night, and you get about six glasses out of the container. That container is filled with bourbon, tea, Fresno chili, pistachio and peach. As it sits there, the flavors infuse deeply into the bourbon, so each time you refill the glass it tastes a little different. More spices come out, more sweetness too. Amazing.
Food: Pork Belly Curry
This dish was really good, but it could have been excellent with a crunch element. I think the iceberg lettuce discs were supposed to be that element, but they fell short just a bit. Perhaps a fried shrimp chip or crispy egg roll wrapper would do the trick. But the pork belly curry itself? Awesome. The banana and cashew are excellent compliments to the savory.
FROM THE CHEF
They’re experimenting with “all times of day” food here at The Aviary, so this is meant to be a breakfast item. It’s velvety smooth, and the smoked abalone within makes you think you’re eating bacon. The pops of flavor from the pickled huckleberries really brighten and balance this seafood porridge custard dish.
Drink: Memphis Half Step
These glasses come to the table upside down on a charred piece of oak cask, filled with smoke. The aroma is awesome. This absinthe and rye cocktail is super smooth with a hint of sweetness.
Food: A5 Miyazaki Wagyu Rib Eye
Clearly my favorite food item of the night. The meat was buttery soft, and the grilled romaine with puffed rice was a great textural pop to go with it. That yellow sauce is a yuzu mustard. Possibly the greatest mustard ever. 10/10. Wish I had 16 more ounces of this.
Drink: Boom Goes The Dynamite
This was sweet and warm, almost like a port or brandy. It was made with rum, vanilla, violet and rooibos… and dry ice for the smoke.
Milk chocolate, violet and buttermilk sorbet make this dessert extra decadent. There were some more spheres of raspberry ice on the plate too, rounding out the meal with a call back to the very first cocktail (Zombie Panda). Really nice.
After dinner, our waiter Preston took us on a short tour of The Office, the speakeasy behind The Aviary bar staging area (which looks more like a kitchen than a bar).
Here’s what the inside of The Office looks like:
They have a cabinet filled with really old spirits that you can order as well. Super rare.
I will definitely be back to try this place, as well as the Aviary again. So many interesting sounding drinks and food items to try, like the “Science AF,” which looks like a chemistry set, or the “Wake & Bake,” which is a pillow filled with smoke and a drink made with orange, everything bagel, coffee and rye. I snapped a photo of it before they opened the bag filled with smoke:
80 Columbus Circle at 60th Street
New York, NY 10023
I stopped into Yama for their big bowl, which is a tonkotsu pork broth with tons of super tender braised pork belly and pork jowls.
While pricey at $20, it’s very big. The egg was an extra $2.
There’s a sweetness in the broth from the corn, so extra spice is recommended. I really enjoyed this, and will definitely go back (probably for the normal sized bowl, since I couldn’t finish this bucket).
I was invited into Butcher & Banker for a special preview dinner with a group of people from Instagram. This joint has taken over the previously unused space in an old bank vault on the ground floor of the New Yorker Hotel. I was really excited to try out some items from their impressive menu. Check out the details below.
I tried two different cuts of steak here. I’ll start with the big boy; the tomahawk rib eye (individual flavor score: 10/10).
This beauty was big, juicy and flavorful.
It was cooked to a perfect medium rare with a really great crust.
While there was a good amount of fat on this chop, the fat was the high quality kind that you can eat like beef jelly. I was loving it. And the generously sized cap was absolutely incredible.
Next up was the smoked strip steak (individual flavor score: 8/10).
This thing was beautifully presented on a circular, hibachi style steel mesh grate that sat atop a cast iron grill pan which was covered in rosemary (that’s where the smoke comes from – firing the herbs up). This, too, was perfectly cooked, juicy and flavorful. However I was only able to try a small piece, and I think I got one of the “lesser” slices that remained, as we shared two cuts among about 10 or 12 people. As such the 8/10 score is tentative, and I’m reserving full judgment on this cut until I can try another during my next visit. What I did have was great, but I imagine a slice from the center would be a perfect score, just like the tomahawk.
On a second visit, I tried the porterhouse.
It was a little overcooked, and only parts had that characteristic dry-aged flavor. I did like the rosemary aroma, however. 6/10.
More shots of the tomahawk, also from the second visit:
Not quite up to the first visit standards (7/10 this time), but a trusted friend went back again and he said it was much better. I chalk this inconsistency up to new-restaurant jitters. I’ve seen this happen with other places (like Boucherie), and the joints often times come out much stronger after working out the kinks. Overall they’re still at 8/10 after two visits, and I have high hopes for increases in the score with additional visits. I still need to try the culotte and rib cap steaks. More to come…
This baby is very nice. I recommend ordering it as an appetizer and splitting with your friends. The cheese was a combo of gruyere and aged parmesan, which creates a really funky flavor profile.
It comes with a side of fries and a dynamite pimento cheese sauce for dipping. I think all this burger needs to reach perfection is perhaps a softer bun and a sauce of some kind. Perhaps the pimento sauce can be applied to the burger instead of as a dip for the fries?
Choice of Cuts & Quality Available: 10
Chef Scott Campbell sources all of his beef from Pat LaFrieda and a state of the art facility out on Long Island (apologies – the name escapes me at the moment). The cuts available here range far and wide: long bone short rib, tomahawk rib eye, porterhouse, rib cap, coulotte (top sirloin cap), hanger, strip (corn fed or grass finished), filet mignon, and cowboy rib eye. Insanity. And there’s definitely some dry aging going on here – they just didn’t print out the number of days for each cut.
Personally, I don’t care about the number of days as long as I can taste it. Lately I’ve had some dry aged beef that claims to be aged for so long, but the time didn’t translate into flavor. It really all depends on the aging room. Whatever the case may be here, I was able to taste it, and that is a win to me.
Portion Size & Plating: 9
Portion sizes here are pretty generous, and the plating is artful without being too fancy.
Since my meal was free, I have to award full points here. However, the prices are fair for the area, and reflect normal pricing for a midtown Manhattan steakhouse. There’s a variety of cuts available for the discerning carnivore, ranging from $32 for the budget savvy to $63 for the big spenders (per person).
The bar is cozy and interesting. Being down in an old bank vault, it can be out of the way or an effort to get to, as it isn’t a visible spot from the street. But I really liked the vibe.
The cocktails are great here, and they reflect a modern twist on the art deco design of the New Yorker Hotel.
Raffles Singapore Sling:
A Proper Manhattan:
Our Bountiful Martini:
Specials and Other Meats: 10
There’s plenty to go around in the “other meats” department. The menu boasts a duck steak, veal, lamb and chicken. But the big star of the non-beef items is the Kan Kan Pork.
The menu description of this dish – “a grand arch of double loin chops, belly and cracklings” – doesn’t quite do it justice. Order it and you’ll know what I mean when you see it come to the table.
It’s garnished with caramelized Catskill apples, and served with an apple cider reduction.
There is no other pork dish like it in the city, and nothing even comes close to it. This is meant for two at $41/pp.
I’m not sure if the waiters will be reading off-menu specials each day, but when you have stuff like this on the menu, what else can possibly be “special” in comparison?
On a second visit, this baby was even more impressive than the first time. I fucking love this thing.
It kinda looks like a sleigh (as aptly pointed out by a friend):
Apps, Sides & Desserts: 9
We tried a bunch of apps and sides, so I’ll just rattle it all off and let you know my thoughts about each.
Banker’s Bacon Double-Thick
As you know from following this website and my Instagram account, there are very few bacon apps that can compete with my top five list. This Banker Bacon was delicious though – no doubt about it – and definitely worth getting as an app.
Short Rib Taquitos
I didn’t see these listed on the menu, but they were great. Super tender stewed style beef with a hit of cooling avocado cream inside a crispy shell. Can’t go wrong.
Colossal Shrimp Cocktail
Delicious and big. The fresh shaved horseradish on top was killer.
Calamari, Rock Shrimp & Shishito Fritti
These come with a great wasabi cream dipping sauce and a little bowl of curry salt for personal seasoning. That salt is really something else, and I love the flavor combinations when you dip into the wasabi cream and then finish with a pinch of curry salt. Perfectly crispy and lightly battered, and the shishito is a great touch.
Three Minute Diver Scallop Ceviche
Really light and well balanced. The scallops were meaty and delicate, and the bright yuzu and grapefruit dressing made them really pop.
Crisp Piri Piri Oysters Rockefeller
These were excellent. I usually don’t like cooked oysters very much, but these were almost like just the outside was cooked, with a crispy fried shell encasing the juicy, creamy oyster inside. Perfect with that dollop of creamed spinach underneath.
Roasted Wild Mushrooms
A great blend of fungi, simply treated with butter, herbs and seasonings – and looking beautiful.
Foie Gras with Grilled Pineapple
The pineapple was a bit too thick and not quite soft enough from the grilling process, but the concept is amazing, and so is the quality of the foie. Worth ordering.
I didn’t get a shot of this stuff, but the texture was so rich and creamy. It was awesome. Chocolate, vanilla and bourbon pecan (incredible and unique).
Seafood Selection: 8
I didn’t try any fish entrees, but all of the starters I tried involving seafood were excellent. I’m not sure when I’ll get around to ordering a seafood entree, as there are still so many meat items I need to try when I return. In any case there are scallops, salmon, shrimp and tuna in the seafood entree department – a fair showing.
The wait staff is on top of their game. They know the cocktails inside and out, and they can explain everything on the menu with precision.
Also worth mentioning here is the homemade skillet bread that comes out to the table with a pair of different butters.
Light, airy, and fluffy inside with a buttery and savory outer crust. One of these days I’ll write up a top five table breads list, and I’ll certainly be considering this as a candidate.
What else can be said about an old bank vault? The details in this place are all original and completely stunning.
And the modern touches from the renovation to turn this place into a steakhouse are elegant, yet still warm and inviting.
The space itself is divided into three locations: the vault, the bar/lounge, and the bifurcated dining room. It’s not a large restaurant, but they really made the best of the space. It feels like it belongs, and I can’t wait to go back.
BUTCHER & BANKER
The New Yorker Hotel
481 8th Ave
New York, NY 10001
Not really a big deal, but I figured I would mention that just for the fuck of it.
My wife and I noticed this joint while walking around the ‘hood, and since we are always interested in trying new noodle joints, we figured we would give it a shot.
We started with an order of fried octopus balls – not ‘pus testicles, but, rather, fried spheres with a creamy octopus-based filling.
These were excellent. Super tender on the inside and crisp on the outside. Hot though, so careful when you pop these balls into your mouth.
I’ve been on a Japanese fried chicken kick lately, so the next thing we tried was their fried chicken appetizer. For just $6.50 this was a great deal. Lots of good, juicy, tender thigh meat with an excellent golden crisp batter on the outside.
The way to go here is ordering their combination platters. My wife got this combo deal that came with soba noodles, sashimi, tempura and some other nice bits.
You can choose hot or cold soba (she picked hot), and small, medium or large orders are all the same price (S=100g; M=200g; and L=300g). Pictured above is a large.
I ordered a combo that came with soba noodles and a chicken and egg rice dish.
I, too, ordered large and hot.
I think, though, the noodles weren’t the star of the show here, as odd as that seems. All the stuff AROUND the noodles was better. Maybe because we picked hot/soup style? Perhaps the best way to go is cold noodles or tsukemen style (you dip the noodles into concentrated and flavored broth/sauce).
One last pair of things to mention: the desserts. My wife’s combo came with a scoop of ice cream. They were out of black sesame so she picked green tea. It was good but not quite sweet enough for my tastes. I generally dislike all things green tea, so take that assessment with a grain of salt.
That said, I was intrigued by the idea of a green tea tira misu, so I had to order it.
It was amazing. The green tea wasn’t bitter – it was sweet. And when we combined the tira misu with the whipped cream and sweet red beans in one bite, the flavors were outstanding. I highly recommend this for dessert.
SOBA NOODLE AZUMA
251 W 55th St
New York, NY 10019
My wife and I stopped in here for a quick meal since we are both big fans of yakitori. We tried a bunch of shit.
First was the “soft bone,” which is essentially the cartilage found near the breast meat of the chicken. I thought there would be more of this, since it is generally abundant on the animal and a throw-away item in so many cultures. It was tasty though, I must admit.
Next was chicken skin. Since this is grilled, it doesn’t quite develop the crunchy texture you might expect from something that’s broiled, baked or roasted for a long period of time. It wasn’t rubbery or fatty though, so I liked it.
Next up, knee bone. This was probably my least favorite of the skewers, but I know my wife likes the weird crunchy bits, so I’m pretty sure she liked this.
These skewers are chicken oysters, tender lumps of meat found beneath the thigh of the chicken, near the ass. They’re so soft and juicy. One of the best skewers (we ordered two).
Our last skewer was the chicken thigh. These were my favorite. Nice and tender, as expected. Good fat content, lots of flavor.
We also tried both of their fried chicken apps. At $9 these were a little pricey (just four drumettes per order).
This is the regular order – just fried and lightly seasoned, served with lemon wedges.
And this is the flavored version, with a sweet sauce, a grilled shishito pepper and sesame seeds. We both liked this dish better.
Last, we had an order of ikuri: rice with roe. It also comes with a blob of fresh wasabi, shredded nori, shredded scallions, a nice seaweed broth and Korean/Japanese style pickles. Not bad for $13.
We really liked this place. The skewers range from like $3 to $10 (for special meats). Ours were all $3 or $3.50. It all came to $50-something bucks, which I thought was cheaper (and better) than other yakitori joints in the area.
Corner Slice is Ivan Orkin’s foray into the world of NYC pizza. He made an impact in the world of ramen, and he seems to be on the path of impact in the pizza realm too. I stopped there for a quick (and pricey – $4) slice of soppressata pizza, and was impressed. I had just eaten a bunch of burger type shit at Genuine Roadside, but despite being mostly full, I was able to house this slice of deliciousness. Give is a shot.
Gotham West Market
600 11th Ave
New York, NY 10036
Osamil serves up a really great brunch on weekends. They open nice and early too, at 10:30, so if you’re like me and think that brunch is really just a big breakfast with booze, then 10:30 is right on the money. We went at 12:30 with another food couple that we’re friends with though, so this became our main meal of the day.
The cocktail menu is really fun here. This pink one had watermelon foam and mescal. Very nice.
I also tried a michelada (beer and bloody mix), which was nice.
And we shared this giant punch bowl.
As for the food, we started with some kimchi deviled eggs, which had a nice spice level to them.
Next up was cold uni bibimbap. Essentially this is rice, kimchi, egg, quinoa, onion, nori, mixed greens and other tasty things, mixed up with some uni (wish there was more).
This asian pear salad with candied walnuts was really nice and refreshing too.
The broth for these mussels is incredibly slurpable. I was eating it by the spoonful throughout the meal. And yes there is bacon in there.
And those fries you see there are some of the best in the city. Might be my new favorite, as a matter of fact. They’re dusted with pimento and finished with truffle oil.
Okay so let’s get to the meat. First, spam. I know, I know… but it really is good.
Next, pork belly, lettuce and tomato sandwich. So good!
But here’s the show stopper: grilled prime hanger steak served atop bacon and kimchi fried rice, with a sunny-side up egg. Amazing.
THAT’s what breakfast should be… Not only is it gorgeous but it tasted great too. The steak could have used a bit more salt and pepper, but that’s only if you were eating it by itself. When combined with the rice, you got all the savory elements from the bacon and kimchi working together with the steak, so it’s all good. 9/10.