Category Archives: Other Cuts

Parrilla Urbana

I hit this joint with my wife and some friends when we were away in Playa del Carmen, Mexico. Here’s what we had:

First, a bean and cheese dip with tortilla chips:

Next up, Mexican style roasted bone marrow. You scoop it out and eat with tortillas.

This beef tongue casserole was the star of the night for me. You could eat these with the tortillas too.

The rib eye and chicharrones with guac was really nice too.

As were the blooming onion and the shrimp.

We had a pair of salads to pass around as well. Both were excellent.

We had three main meats. Roasted chicken, filet mignon (7/10 for cook temp issues), and braised beef ribs (9/10). All were great, but I think we all liked the beef ribs and chicken the best.

On the side, we had some french fries and mac and cheese, both were excellent.

We also tried three desserts, one of which was a late addition to my best of 2018 dishes (the corn cake).

That corn cake was insane. We also had chocolate cake and flan.

Even the drinks here are awesome. I was really digging the mezcal cocktails.

As well as the straight stuff.

This was by far the best food in Playa del Carmen that we got to try. If you are ever in the area, go here.

PARRILLA URBANA
Avenida esquina Calle 32 5A
Gonzalo Guerrero, 77710
Playa del Carmen
Q.R., Mexico

Da Noi

My wife and I met some friends for dinner at Da Noi in Islip. Here’s a rundown of what we had.

First, the octopus:

A nice large single tentacle. I’ve had better, but this definitely did the job, and overall is great for Long Island.

Next, prawn with polenta:

A nice head-on fucker. And the polenta was creamy, cheesy and delicious.

Now some pasta dishes. First, gnocchi:

These were heavy, but tasty.

Next, cavatelli.

This came with a pork rags that was really robust.

Then there was pappardelle with meatballs.

Meatballs are always a tough sell on me, and these veal balls did not meet my standards. But the pasta was awesome, as was the sauce.

Now for the meats: first, the porterhouse.

This was nicely grilled but came in at a 6/10 for me, which isn’t terrible for Long Island.

The bone in tenderloin was the better steak, at 8/10.

My buddy ordered his medium, so that’s why there’s less pink in this shot:

My wife’s rabbit dish was very tasty. A bit salty in parts, but over all really nicely cooked. I love seeing this on a menu.

These bison medallions were tenderloin cut, and came out as an app. Nice portion size. These were really tasty. 7/10.

I ended with a perfect creme brûlée.

This is a good restaurant, especially for LI. Go give it a shot. Ask for the bone in tenderloin and get some of those tasty pasta dishes.

DA NOI
301 Main St
Islip, NY 11751

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

Wu’s Wonton King

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

Pomona

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.

Duck Burger:

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.

Creamed Escarole:

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.

Ripped Sunchokes:

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.

Chocolate Mousse:

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.

POMONA
8 West 58th St
New York, NY 10019

BLT Steak

BLT Steak overall score: UNRATED

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.

BLT STEAK
106 E 57th St
New York, NY 10022

La Pecora Bianca

My buddy from the Gotham Burger Social Club and I came in here with the intention to split a burger and a pasta dish, but things escalated quickly into a pretty big lunch.

We started with an Aperol spritz, still desperately clinging to the last tendrils of summer.

We went with the gramigna pasta (short n’ curlies). This is made from the einkorn noble grain.

It was served with grumbled sweet Italian sausage, red pepper flakes and broccolini. I loved this! So much better than the popular broccoli rabe and orecchiette versions that you see a lot lately. Here’s a shot of it after a light parmesan cheese snowfall.

We also had a side of eggplant parmesan to go with it. I typically despise the skin on cooked eggplant, but this was a unique preparation in which the skin on the ends of the eggplant acted like cups or little bowls for the cheese and sauce. Delicious.

Here’s that beautiful burger:

It’s two patties made of short rib and brisket, then topped with fontina cheese, crispy pancetta, pickled pepperoncini and calabrian aioli. The bun is outstanding here. It eats like a soft, pillowy ciabatta roll. Perfect for an Italian style burger. It also comes with crispy smushed and fried rosemary potatoes.

I highly recommend this burger. It’s right up there with Ai Fiori and San Matteo as my top three favorite Italian style burgers.

Last up is the hanger steak.

This was a nice and simple preparation. Nothing too complicated. Great flavor, super tender. I only wish it had a better char on the crust and some more seasoning. 7/10.

Great spot. I will definitely be back for more pasta and that burger.

LA PECORA BIANCA
950 2nd Ave
New York, NY 10022

*Note there is another location in NoMad as well.

Bluebird London NYC

This joint just opened so I came in to check it out. They are an import from London, as the name suggests, and they are doing some really nice stuff.

First up, they have some great cocktails. Their Vesper martini, Bluebird race car cocktails (their namesake) and Thai Paloma were standout.

They do a beautiful gin & tonic too. I had several of these on the night of their grand opening party:

I tried three apps: The smoked salmon, the gin cured salmon, and the steak tartare.

Smoked Salmon: Very good quality salmon, nice and light – I can see this being a big favorite at brunch time with some toast and a mimosa.

Gin Cured Salmon: Truly inspired. Delicious. The gin really alters the flavor and texture (in a very good way). Served with pickled veggies and some mustard seeds.

Steak Tartare: Awesome. I actually found myself taking some of the cream from the smoked salmon dish and mixing it in with a bite of steak tartare here and there. It was a delicious combo!

Burger: This was so good. I loved the “Big Mac” style sauce on it. Everything really came together nicely. I am generally a big proponent of potato buns, but this brioche held up nicely since it was fresh.

Beef Wellington: The best version I’ve ever had. This is one of my top dishes of 2018 for sure. Perfect in every way. I’ve never had Beef Wellington so big, bold and beautifully executed. There are actually two more slices of this not pictured. I pulled them off the plate so you could see the cook temp better. Serves two for $85 – one of the best deals you will find for this level of cuisine. 10/10.

Sticky Toffee Pudding w/Pepper Ice Cream: Very unique. I really liked the contrast of flavors between the ice cream and the pudding. I think this would round out nicely with some citrus zest or perhaps a wedge/supreme of grapefruit or clementine. Really fun!

I will definitely be back here for sure. There are a few other steaks I’d like to try, and the space is just so beautiful that it makes you want to keep coming back for more. Look out soon for their brunch and afternoon tea services as well.

UPDATED THOUGHTS

After coming in here for breakfast, and then a special menu Christmas dinner, I don’t think I can recommend this place anymore. That first experience up above was great, and two of the dishes I ate made my “Best of 2018” on Instagram. But those two meals afterwards were just bland and flavorless. Sad, but I don’t think I’ll be going back.

BLUEBIRD LONDON NYC
10 Columbus Circle
Third floor
New York, NY 10019

Chat n Chew

This local diner is in the vein of the American classic in feel, but with a bit less traditional menu items.

They have a great selection of cocktails, which are part of their happy hour menu as well.

I was impressed with the food. I tried a lot of stuff so here it goes:

Mac & Cheese

Great flavor on this and a nice blend of cheeses.

Asian Grilled Chicken Salad

Loved the sesame balsamic flavors on this.

Korean Wings

These are not batter fried in the traditional Korean style, but they are still sticky, sweet, spicy and crisp.

Fish & Chips

These are perfect. The best I’ve had, actually. The cod is juicy and flakey, and the batter is perfectly golden brown and crisp. They get hit with a dusting of curry too so the flavors are great.

Burger

This 10oz monster is great. Classic style, cheddar, LTO. Comes with fries for $15.

Crab Cake

This was nice and meaty. Also comes with fries and coleslaw.

Flatiron Steak

Lean and flavorful, this baby can be eaten with just a good sear on the outside. 6/10.

Coca-Cola Cake

Wow. They re-reduce the Coke back into a syrup and that gets mixed into a chocolate sponge and topped with crispy chocolate cookie bits, and served with a scoop of vanilla ice cream. Really nice.

Give this place a shot! I know I will be back.

CHAT N CHEW
10 E 16th St
New York, NY 10003

Holy Ground

Holy Ground is a new sacred place for me. I like to call it Tribeca’s answer to the West Village’s 4 Charles. Only here, along with a sexy set-up, you get a bit more space and a hell of a lot more smoke.

Now, don’t get all excited; you can’t smoke here. I’m talking about smoked meats. I struggled with how to categorize this joint, but I ultimately decided to call it BBQ rather than a steakhouse or traditional restaurant, because several of the meat proteins are focused on smoking and/or slow and low roasting. Even their grilled steaks are slow roasted first, to allow flavors to penetrate deep into that tender, pink flesh.

You step into this meat sanctuary on the northwest corner of Reade Street, just east of West Broadway. That’s a mouthful, but read it carefully again and let it sink in. The door is pretty nondescript, but you’ll know you’re in the right place when you see this:

A hostess will lead you through a dimly lit, winding corridor and down a set of narrow, carpeted stairs.

At the bottom of the stairs is a landing with a small but really fucking awesome bar parlor.

From there you can take in the vibe of this place, which is 100% my speed. It’s old tile. It’s dark wood. It’s deep reds. A speakeasy.

A few “rooms” are tucked away in nooks and crannies, up two steps here, around the wall there. Here’s the best seat in the house (when you look up):

Here is booth where we sat:

The four of us did some serious fucking damage. Let me get into it.

The cocktail menu is nice, but I had just tried a couple of cocktails (and a burger) earlier that evening at Manhatta, so I went with my usual: a gin martini. They are a bit on the small side, in those dainty, round, old fashioned martini glasses.

On a second trip, we tried both the red head and the odeon. Both were great. The odeon, on the right, is slammable!

The food menu is pretty meat-forward, but they do have some star quality fish and veggie items, which I will get into shortly.

We started with three apps and an entree to begin. I will tell you up front that we ordered nearly half of the menu, and nothing was bad. But the first thing to come out were these tremendous head-on, grilled red prawns.

They were damn delicious; one of my favorite dishes of the night. The heads hold a lot of juice, so when you pop them off, you may want some bread nearby if you aren’t going to slurp it all directly down your gullet like I did.

Next up was a plate of wings. These are smoked and char grilled, so they carry a fuckton of flavor. A great starter or bar snack.

We also grabbed the radicchio salad, which was one of my favorite items of the night. No shit. These veggies were perfect. I managed to get a shot before it was all gone, but my pic doesn’t do the dish justice. I will be returning soon to get it again.

The return shot:

We shared the beef rib as an appetizer. This is an impressive dish.

You’ll notice that sauce and color across several of the BBQ style dishes here. It has a mustard base with a little smokey and hot kick to it. Absolutely delicious. It’s like a cross of Carolina and Cajun style sauces. Very unique, like nothing I’ve ever tasted before.

The beef itself is slow smoked; tender, but still texturally intact. It isn’t some sloppy, soft, boiled, braised bullshit. This is the real deal. 9/10. And we learned that all the meats they use come from Dartagnan foods, which is a very high end purveyor of top notch proteins and gourmet ingredients.

On a second trip, my wife and I had the pork belly appetizer.

This is easily one of the best dishes I’ve had all year. The crackling is crisp, and that fermented chili sauce is killer. They only have a few of these per night, so go early if you want to try it. It is incredible!

Round two was the big show. This is where we crushed it. We couldn’t really narrow down our selections, so we just ordered everything – even the fish. We each had a different favorite too, which was pretty cool, and usually means that everything is great.

First, the wagyu brisket. This is the half-pound portion size for $21.

Again slow roasted and smoked, topped with that same delicious sauce. This is by far the best brisket I’ve ever eaten. 10/10

Next up, the Kurobuta pork shoulder. This is the individual portion size for $32.

This was so juicy. Extremely tender, and again that sauce really pushed it along into greatness. 8/10.

You may be thinking, “Well, shit, why don’t they come up with some more variety in the sauces on these things?”

My answer is this: most people aren’t ordering every major protein on the menu when they come here. Most likely just one person at the table is getting a dish that has the sauce on it. And most BBQ joints have the same sauce on the table for you to slather onto your meat anyway. No one is complaining there about variety, are they? I say it’s fine. The sauce is delicious, and it works with those three BBQ dishes (pork shoulder, beef brisket, beef rib).

Our next protein was the king’s cut prime rib with smoked herb jus.

This baby was cooked dead on to medium rare even though it was smoked for hours first. That is a feat in itself, but it still managed to stay juicy and tender. Bravo. 9/10.

Take a look at how thick it is too, and the size of the cap. This easily feeds two people who have normal appetites, possibly three.

Last but not least in the world of meat was the grilled wagyu rib eye. This “Thousand Dollar Steak,” as it’s called on the menu, is 30-days dry aged and served with a demi-glaze and onion puree.

It, too, is smoked before being grilled. This went a little over, but it was no matter because it was still incredibly tender and flavorful. The sauce reminded me of a really concentrated onion gravy like mom used to make. It had a spectacular cap too. 8/10.

But wait… there’s more! Whole branzino.

This was char-grilled to perfection and served with a nice bright tartar sauce and lemon. One of my buddies said it was just like his mom used to make, and he loved it. This was one of my favorites of the night as well.

On a second trip, I tried both the ribs and the chicken. Both were served in a different sauce than the beef items above. They were different from one another, but both were on the sweeter side. I generally dislike sweet in my entrees, but this was mild and just right, not over the top. The chicken had an almost maple flavor to it.

The half order of ribs is enough for one. There were eight good-sized ribs on the plate.

For sides, we tried the broccoli, collared greens and mac and cheese.

The mac was the most superior of the three for me, and it was wildly tasty when we dragged those thick rigatoni pasta tubes through that delicious BBQ sauce.

I’m not sure how we managed, but we tried a few desserts as well.

This was a strawberry shortcake, and it was served uniquely in a glass, almost upside down, if you will, with the graham cracker crumble as a topping rather than a crust.

A classic ice cream sundae in a mug. Vanilla and chocolate ice cream, toffee sauce, vanilla crumbs and whipped cream.

This is the Black & Blonde:

The base is a bed of toasted meringue, and on top are some toasted hazelnuts, a white chocolate bar and salted caramel.

This is one of my new favorite places to eat. Not only is the environment great, but the food and service are top notch as well. This place is going to start getting packed out, so make your reservations ASAP. I’m going back again very soon, and again and again as often as I can.

HOLY GROUND
112 Reade St
New York, NY 10013