Category Archives: West Village

Intersect by Lexus

This place has some great snacks and cocktails at the bar upstairs. They’re becoming well known for their interesting cocktail glassware.

My wife and I tried a bunch of stuff so let me get right to it.

COCKTAILS

1) Elementary, My Dear

This sweet and easy to sip Japanese whisky drink comes in a glass shaped like a pipe. It’ll go down fast so nurse it a bit.

2) Nemo

This cocktail is like an Aperol spritz without the ice, and comes in a blowfish glass.

3) Smoked Rum Old Fashioned

My favorite of the four we tried, this elevates the quality aged rum with a nice smoke aroma.

4) Black Magic Woman

Probably our second favorite, this well balanced and easy to slam cocktail is beautiful

SNACKS

1) Fluke Ceviche

Absolutely awesome. The perfectly seasoned and well balanced flavors make for a refreshing, cool summer snack. A top dish of the year.

2) Paella Croquettes

Warming, comforting, salty and spicy balls contrast with the cechive in this delicious hot snack that will have you drinking your fancy cocktails faster than you anticipated.

3) Tartare Tacos

There’s beef striploin in here but it’s a bit overshadowed by the dressing and accompaniments within the tartare itself. Otherwise tasty. A bit salty though.

4) Fried Chicken

These perfectly fried bone-in nuggets of breast meat come with a jalapeno cream sauce and a drizzle of honey. The flavors balance nicely and this is a great dish, I just wish they used boneless morsels of thigh meat instead.

5) Burger

This burger “intersects” Asian and American cuisines seamlessly with a perfectly seared beef patty that’s nestled in the folds of a warm sesame seed bao bun and covered with a miso cheddar cheese sauce and topped with pickle slices, pickled chili and crispy shallots. Lovely. Another top item of the year.

6) Cheesecake Donut

To be clear, this is a small ring of cheesecake that looks like a donut – not a donut with a cheesecake filling or something like that. It’s light, fruity and tasty. They also sell them downstairs at the coffee counter sans service charge if you want to try this on the go without sitting at the bar.

7) Melon Margarita Kakigori

This flavored ice dish is a hit with the locals passing by. There’s a little booth station beside the bar where you can get them on the fly. It was delicious, and we got ours “spiked” with tequila.

I definitely recommend this place. It’s a no-tip Danny Meyer joint, so expect a little sticker shock. But find comfort in the bill being the final number you see on your credit card (they don’t accept cash).

INTERSECT BY LEXUS
412 West 14th St
New York, NY 10014

Ardyn

I finally got a chance to check out Ardyn, the restaurant that former Charlie Palmer Steakhouse chef Ryan Lory opened in the west village.

The space is beautiful, with a rustic, woodland feel to the dining room.

There’s also a beautiful bar with great cocktails and $1 happy hour oysters from 5-7pm (along with drink specials).

We started with a couple of raw fish dishes. Hamachi tartare and fluke crudo.

Both were awesome and pretty, but if I had to choose one to go back to repeatedly, it would be the hamachi.

Chef Ryan is becoming known for his gorgeous plating – very aesthetic. He also became known for his 50/50 burger at Charlie Palmer. It’s 50% smoked bacon and 50% brisket, with some dry-aged wagyu trim and fat in there to take it over the top.

The only down side here was the thickness of the pickled tomato slice. Half the thickness would be perfect, but that acidy pop did do a great job of cutting the buttery fatness of the rich and well-seasoned burger.

Make sure you don’t neglect the fries here with your burger. They’re amazing and possibly some of the best I’ve ever had.

All the sides were nice, in fact, from the shishitos to the carrots to the greens.

The pastas here are also excellent. We tried two: ramp garganelli with morels, and squid ink cavatelli with uni cream.

It was tough to choose a favorite between the two perfectly cooked and plated pastas, so I suggest getting both if you have room.

But the mains really shined.

First, this absolutely stunning duo of duck containing crispy sliced breast and a house made sausage.

The breast was nice but the sausage stole the show – like when Lex Steele stars in a porno flick with some ugly broad that has gross fake tits.

Of course we had to try the 45-day dry-aged Snake River Farms domestic wagyu rib eye.

This thing was incredible. It had a sexy, deep brown maillard crust on the surface and a rare cook beneath. You can still see the flecks of marbling in the flesh! It could have been cooked slightly longer, but the beef was so high quality that you could eat it like this even without the fat fully rendering out. 9/10.

Dessert was equally stunning. This choclate layer cake with pistachio ice cream was really rich and moist, like Paris Hilton in 2003.

This custard was light yet very satisfying.

And this asian style grapefruit/pomelo dessert was just the right kind of acidy and citrusy way to end the meal with a cleansed palate.

I definitely recommend this place. And if you want a seat close to the action, head to the back and pop your ass onto one of the stools that faces into the kitchen. Be warned though – it’s warm back there!

ARDYN
33 W 8th St
New York, NY 10011

Coco J’adore

My wife and I tried the newly opened Meatpacking District French joint “Coco J’adore” this past weekend.

This place has a really beautiful interior that’s just screaming to be infiltrated by trendy types, insta-models and brunch-drunk socialites.

It will no doubt become a big time scene place with hard to acquire tables, but contrary to what you might assume from my lead-in, it’ll be worth the effort to get in here.

Both the food and drinks are awesome. Over the course of our sweeping menu tasting, we tried four different cocktails.

1) Covent Garden

This refreshing take on a sour was made with gin, aperol, amaro, chamomile peppercorn syrup, egg white and lemon.

2) Gustavia

Rum, cachasa, passion fruit, demerara, campari and ginger beer.

3) Madison

Rye, ricard, earl grey tea syrup, black cherry and lemon.

4) Nevsky

This was a favorite. Vodka, cinnamon, green apple juice, lemon and rose powder.

All tended to be on the sweet side, but there were a few others that were more robust in profile as well. I’ll try those next time.

Okay on to the food.

First off, nice table bread with whipped butter.

This fava bean “hummus” with mixed olives and citrus was awesome. I could eat this by the bucketload.

These scallops were perfectly seared and presented in a sauce that was reminiscent of runny egg yolk. Delicious. That;’s a carrot salsa on top.

I loved the escargots. They’re served in-shell in an aromatic bowl of peppercorns. Delicious. These are top tier.

We tried two pasta dishes: the salt cod agnolotti, which was our favorite of the two, and the rabbit gnocchi. The rabbit ate more like a fall or winter dish, while the agnolotti was light, summery and fresh. Both good though.

Next up, the wild salmon with couscous and broccoli rabe. Excellent. Nice crispy skin too. This was my wife’s favorite.

The filet mignon was cooked to a nice medium rare and served on a bed of mashed potatoes with a mix of sautéed wild mushrooms. Very nicely done. 8/10.

For dessert, we had the creme brûlée and the chocolate soufflé with vanilla ice cream. Of these, we preferred the creme brûlée but both were good.

This is a great addition to the neighborhood. Go give it a shot before it gets mobbed!

COCO J’ADORE
1 Little West 12th Street
New York, NY 10014

Hudson & Charles Dinette

Hudson & Charles Dinette serves up some nice burgers with thick cut tallow fries! I tried three. In order:

1) Double “Smash” (9/10) – A classic American double with shredded lettuce and pickle.

2) Catalina Stack (8/10) – A double with catalina sauce, lettuce and pickle.

3) Foxy Burger (8/10) – A thick Korean single, with kimchi and spices.

All burgers come with thick cut tallow fries, and the prices range from $14-$23.

The first was near perfect, with a great crispy char and nice toppings. I only dinged it because it really wasn’t a smash, but this is definitely my preferred style of burger.

The other two were great but a bit aggressive on salt levels. The same goes for the fries, but I didn’t mind so much on those. I’ll definitely be back for the double, and also to try some steaks and pies.

I also tried their Korean fried chicken & waffles entree. The sauce is a mildly spicy gochujang base, heavily sprinkled with scallions. The waffle is more like a muffin or biscuit, with sesame and scallions. There was a mix of breast and thigh meat with a great crunchy breading, three pieces per order.

HUDSON & CHARLES DINETTE
522 Hudson Street
New York, NY 10014

Chumley’s

I finally made it into the “new” Chumley’s to try the burger. Despite my depression over the massive change this place underwent, the joint is still really cool. I’m also happy it’s back open after all that time being shuttered.

But it no longer feels like a bar. It feels like a restaurant, and the menu reflects that.

As you can see from the menu description, this baby is rocking bone marrow, crispy shallots, “Chumley’s sauce,” and good old American cheese. The burger itself is two large patties. Although it’s a bit unwieldy to eat with your hands, it’s huge on flavor. It was absurdly delicious. Rich, heavy, and robustly flavorful.

 

The marrow really adds a depth of beefiness that’s unrivaled in other burgers, and the Chumley’s sauce tastes almost like a gravy of sorts. I think this would be fine as a single patty, but at $29 you’re certainly getting your money’s worth. Especially considering that they give you a mountain of delicious, golden-crisp French fries that have been tossed in beef fat after they come out of the fryer. Awesome.

This burger is definitely worth getting.

CHUMLEY’S
86 Bedford Street
New York, NY 10014

Don Angie

I went to Don Angie with a group of friends, so we tried almost half of the menu. I tried two cocktails; the Uncle Jimmy (Islay scotch, amaretto, bitters and lemon) and the Pinky Ring (bourbon, carpano, galliano and campari). Both were really nice.

We started with the stuffed garlic flatbread for the table.

This was delicious, especially when eaten simultaneously with their chrysanthemum salad, which is probably the best salad I’ve ever had. Easily one of the best dishes of the year (a salad!) – so good, we ordered a second.

The tonnato vitello was really nice and refreshing, made with spicy veal tartare and tuna carpaccio.

For pasta dishes, we first tried a special Sardinian dumpling in a creamy cheese sauce, topped with shaved white truffle.

Next up, caramelle.

These candy packages were a nice mix of sweet and savory. Beautiful too.

We also had their famous lasagne pinwheels. Also beautiful. And with such a thin noodle, they are actually light and delicious.

But the star of the show was the giant garganelli in broken meatball ragu. This was fucking incredible.

It reminded me of my grandma’s Sunday sauce, only with better quality homemade pasta. I crave this daily, and it is at the top of my list for best dishes I tried this year. We also ordered a second one of these since it was so incredible.

We also had the charred octopus. This was a small portion to share among six people, but it was indeed tasty.

The veal “da pepi” was like a Milanese chop. Very tasty and crisp.

Let down of the meal goes to the prime rib braciole.

It was somehow a bit dry, under cooked in parts (the center), and stringy in others (the outer edges). Bummer. I was really looking forward to this. The stuffing tasted like my dad’s stuffed cherry peppers, which was nice. 5/10.

We also had some sides: potatoes and polenta.

For dessert, we tried a bit of everything. The sgroppino was bright and acidic, the fior di latte mochi was unique and tasty, the tiramisu was perfect, and the honey zeppole were nice little versions of the fried belly bombs I loved as a kid.

This place is worth the struggle for a reservation. Get the salad, the garganelli, and the lasagne. You’ll be happy.

DON ANGIE
103 Greenwich Ave
New York, NY 10014

Giovanni Rana Pastificio & Cucina

My wife and I stopped in this nice Italian joint for a quick meal. We kept it light here, and shared a meat and cheese board, along with a pasta dish.

Finocchiona, mortadella, cooked prosciutto, taleggio and another kind of cheese that I currently can’t remember. All were great, though I expected the finocchiona to be more like a roasted pork roll as opposed to a salami. Five items for $25.

The pasta was awesome. It was pricey at $36, but there was enough to share. Squid ink linguini with Maryland lump crab.

Before cheese:

After cheese:

This reminded me of Christmas Eve dinner with my family. Mom always made bucatini pasta with blue claw crabs that we caught ourselves at the docks along the Great South Bay. Ours was usually spicy as fuck though. This one did have a slight kick with some jalapeños, so cheers to that. I’d eat this dish every day if I could.

The reason I also have this marked off as a product review is because you can buy their uncooked pasta to go from a counter up front. My wife brought home some squid ink pappardelle once and it was incredible. Really nicely made, not too fishy, and great texture when cooked to al dente. She made it with prawns in a lobster sauce.

GIOVANNI RANA PASTIFICIO & CUCINA
Chelsea Market
75 9th Ave
New York, NY 10011

4 Charles Prime Rib

I agonized a bit over whether I should review 4 Charles Prime Rib within my 10 categories for steakhouses. In the end I decided to review it as a regular restaurant, as I felt the steak selections were so LASER-focused on prime rib that the overall score would be artificially low if plugged into the steakhouse review framework.

But who cares, right? You bastards just want to see the pretty pictures and know whether I think you should eat here.

The short answer: YES! Eat here immediately.

I was here with my wife and two other friends to do a full-cavity search on this restaurant menu’s ass. No gloves. No lube. Raw and dirty. Here’s what we ate:

THE BURGER

We split this as an appetizer, and yeah, I know: We didn’t get it “au cheval” style like in Chicago, with the egg and bacon on top. There were several reasons why we didn’t: (1) Overkill. It would be too fucking tall with thick cut bacon and a fried egg sitting on top of this double cheeseburger. And with the addition of lettuce and tomato? Fuhgettaboutit; (2) One of my friends can’t eat egg yolk; and (3) After I spoke with some friends whose burger opinions I value, it was clear that baconless and eggless was the way to go.

So how was it? Great. It’s crafted in a similar style to Genuine Roadside or Hard Times Sunday, where they serve up classic American doubles. However, at those places you’re paying half the price for something that I felt was just as good, if not better. My opinion: skip the burger. It’s great, but not worth the $20 price tag (fries not included).

THE FRENCH DIP

This isn’t on the menu but it’s often offered as a special for the day, and they pre-cut it for four people (even though we told them they didn’t have to). Thin sliced beef, provolone cheese, great sandwich bread, jus and horseradish sauce.

Verdict: amazing. Get this and split it as your appetizer like we did. You won’t be disappointed. In fact, you’ll probably be as amazed as we were.

THE PORTERHOUSE

DeBragga supplied this porterhouse, which was offered as a special for the day. It was only dry aged for 10 days, but it packed a great earthy flavor while still retaining the character of the beef. It was 32oz and $120, marketed as being “for two.”

How was it? 10/10 – perfection. Well, I mean, the crust could have used a slight bit more char on the outside, but the flavor was so tremendous that it didn’t matter. The quality  was insane, and texture was incredibly tender. Served with a Bernaise sauce.

THE “4 CHARLES CUT” PRIME RIB

This is 24oz of bone-in, slow roasted Anderson beef out of Chicago. It cooks for three hours at 250 and then five hours at 125. The result is an incredibly juicy and tender roast.

That’s horseradish cream sauce there in the picture, and the steak also comes with jus. This is easily in my top three for prime rib here in the city, with a very close Keen’s and Burger & Barrel also in that top three. 10/10.

SIDES

Blue Cheese Creamed Spinach: I thought this would be really potent and harsh, only good for a bite or two to add richness to the prime rib, but it was mild and tasty. While I really enjoyed it, it was not my favorite creamed spinach. I would say that it’s worth a try if you fancy yourself a creamed spinach connoisseur.

French Fries: Solid. Not amazing, but not bad by any stretch. They get the job done, they’re nicely fried, and they’re crisp. Served with a garlic aioli.

Roasted Broccolini: Despite the typo on their menu (brocolinni), these were really nicely done. I love this fucking veggie, so I like to get it every time I see it on a menu. These fuckers prepared it just how I do: Simply seasoned and dressed with olive oil, salt, pepper and garlic; and then roasted until it’s cooked through, developing a little bit of charred texture on the heads.

DESSERT

Lemon Meringue Pie: Really nice thick meringue on top. Super fluffy and lots of flavor. The pie itself was just right: not too tangy and not too rich. I loved it. I’ve always loved a good lemon meringue pie. And look at those peaks! Also the serving size is tremendous – basically a quarter of the entire pie.

Chocolate Cream Pie: The good folks at 4 Charles Prime Rib brought this baby out for us on the house. I was really blown away by this gesture, not to mention how cool everyone was with the four of us taking photos of the food. I like to think that we weren’t too obnoxious, though. In any case, this was really delicious. The bottom was a sort of Oreo crust, and the whipped cream and chocolate sauce just took that rich, flavorful chocolate pie filling to the next level. Great stuff, and I’m usually not huge on chocolate desserts.

The Damage

Boom. You need to eat here. I can’t wait to go back.

4 CHARLES PRIME RIB
4 Charles St
New York, NY 10014

Suprema Provisions

This joint has been getting a lot of love on Instagram ever since my buddies from the Gotham Burger Social Club rated The Suprema Burger as their best, awarding it 9.3 out of 10 points.

So what makes this burger so good? Perhaps it’s the iberico jam, the black garlic sauce, or the aged cheddar cheese sauce. Maybe it’s the perfectly cooked patty, or the roasted grape tomatoes on top. Whatever it is, it’s the perfect union of flavors. And, I mean, come on… look at this fucking thing.

Everything about it just works.

My readers know me, though: I always want a crunch element, and that’s the only thing that was missing in my eyes. But this is nearly perfect, and definitely has a spot on my top five list for restaurant burgers.

Interesting quirk: the burger comes with roasted Brussels sprouts rather than French fries. I didn’t see any fries on the menu, but they’re not very popular in Italian cuisine anyway. Perhaps some fried polenta would satisfy the starch pairing/craving for this burger though. In any case, this burger kicks a whole lot of ass.

But the burger isn’t the only thing that kicks ass at Suprema. Check out this menu and see what items cause your undies to bulge.

We tried a bunch of shit when we went, in order to help promote for the restaurant. Cheers to that.

Realistically though, ever since Gotham Burger Social Club posted their review, the restaurant has seen a big influx of customers. They’re doing just great without my pictures. But here we go…

Braised Octopus

This had a great green olive tapenade and more of those delicious roasted grape tomatoes. The octo itself was super tender, crispy, meaty. On the bottom is a pair of black crispy fried polenta squares. Perhaps they’re colored with squid or octo ink, or maybe even the black garlic that we saw in the burger. Either way – tasty.

Crab & Uni Fettuccine

This was my least favorite of the night. But since it was still a good dish, that’s not a knock in the slightest. For my taste, it was a bit fishy (likely from the warm uni) and lacked a bit of salt. The crab was excellent, however, and the pasta was perfectly cooked.

Photo Credit: Mike Puma of Gotham Burger Social Club

Lasagna

Braised pork, bechamel sauce and ricotta are layered into this shit, and everything is baked into individual cast iron dish-pans. The very bottom was a bit watery and didn’t “set” properly, but that’s nothing a few minutes of waiting will cure before diving in. We savaged the fuck out of this very quickly. Excellent dish.

Meatballs

These are pretty great, and I’m a harsh critic when it comes to meatballs. It’s tough to beat mom’s. Firm, but not hard. Tender, but not mushy. Rich with flavor and properly cooked. A little bit of crusty sesame Italian bread to sop up the delicious sauce here, and you Paisans out there are all set.

Roasted Chicken

Most people like me would cringe at the idea of ordering chicken at a restaurant when there is clearly a pork or beef option available, as well as shitloads of salumi. But I, and those like me, would be missing out at Suprema if we ignored the chicken. This shit was fantastic. It’s brined for many hours, so the flavor penetrates deep to the bone. Not only is the flavor good, but the meat is juicy and tender – like Kim Kardashian’s ass cheeks, only less fatty. The skin is rubbed with a spice mix and roasted to a delicious crisp. Even the tit meat is on point, and not even one bite was dry. This fucking dish is mint.

This joint reminds me a lot of the salumeria spots in Italy that I loved so much. I’m sure I will be here a lot in the weeks to come, taking advantage of the delicious Summer cocktails they mix up, and enjoying the open air but shaded tables along 7th avenue in the West Village.

In summary, get the fuck over to this place as quickly as you can. Go. Don’t be an asshole.

SUPREMA PROVISIONS
305 Bleecker St
New York, NY 10014

Ichiban Nom Nom

I had the opportunity to head to Chef Joe Conti’s test kitchen prior to the open of his yet-to-be-named Japanese omakase restaurant downtown. The great thing about this meal is that I was able to taste a lot of different cuts of A5 Wagyu beef. The highest marbling score there is. Unreal. Since there were a bunch of courses, I’ll get right down to business.

Torched mackerel with pickled daikon.

Fried river fish, uni and river crab.

Giant shrimp/prawn carabineros. Simply seasoned with salt, but their insides cook into a naturally spicy and fatty butter-like substance that will provide you with wet food dreams for the rest of your life. It coats your tongue like a rich prosciutto almost. For real, this is one of the best things I’ve ever eaten in my whole fucking life. They get to about a third of a pound each in weight, too, so they’re substantial. Favorite part of the meal – even better than the beef!

Wagyu skirt steak (8/10) and pork skirt steak. Amazing. Here, the pork out shined the beef just because it was so unique to see this cut here in the states. I want more of it!

Wagyu sirloin (9/10), tenderloin (10/10) and rib cap (9/10). All amazing, but my favorite, oddly, was the tenderloin. It was so buttery soft and tender that it would be impossible to compare it to anything else that came across our plates.

Here’s the tenderloin up close:

Italian panko Parmesan breadcrumb “gyu katsu,” aka deep fried beef strip loin. Amazing. 8/10.

Eel with shiso.

Cold udon noodles.

Ice cream: chocolate, green tea with chocolate chips, and salted caramel. Still some refining to be done here, but over all a great closer plate.

I can’t wait until this spot officially opens. I think it’ll be in the West 4th Street and 8th Avenue area. Keep an eye out! They’re already booked solid for the first few months after they open.

UPDATE: 1/15/18

Chef Joe’s place is called Shuraku, located in the west village. They opened to great success, and I finally got around to bringing my wife there to try the great food. The meal was excellent, and my wife loved her birthday dinner. Here’s what we had:

During the course of the meal we tried three different sakes. The one pictured with the bottle was my favorite, aged for 17 years in barrels. It had a mild smooth scotch flavor to it.

Course 1: tofu.

Course 2: A5 wagyu beef sushi.

Course 3: oyster and king crab.

Course 4: yakitori

Course 5: fish cake with dashi

Course 6: beef and seafood grill.

Course 7: udon with roe.

Course 8: yuzu cheesecake and strawberry yogurt ice cream, with green tea.

SHURAKU JAPANESE GRILL
47 8th Ave
New York, NY 10014