My wife and I were invited on a really cool burger crawl hosted by one of NYC’s most influential restaurant public relations firms, Bullfrog & Baum. The crawl was to celebrate National Burger Day.
On the crawl, we visited five of the joints they represent and tried nine different burgers over the course of eight hours. We were with a group of about ten people, so we were able to split and share the burgers at each place (nine burgers is a bit much for one person, even if you stretch it over eight hours).
Stop 1: Porter House Bar & Grill
We tried three different burgers here, starting off like champs.
Burger 1: I had eaten the Bar Burger before, and it still holds up as one of the greats. In fact I liked it the best of all nine from the crawl. It’s a simple double patty with American cheese on a potato bun, with jalapenos. The best way.
Burger 2: They just debuted this Pat LaFrieda truffle burger blend and threw it onto a bun with braised short rib, red onion jam, melted Fontina cheese and even more shaved black truffles. Amazing, and probably in my top three for the day.
Burger 3: The Dry Aged burger is a beef lover’s dream. You really get that earthy, dry-aged beef flavor in every bite.
Stop 2: The Vine
The American Burger at The Vine is a great tribute to an old fashioned diner burger, but elevated in quality and flavor. I really enjoyed this one. Maybe one more slice of cheese would take it into top three favorites status.
Stop 3: Boucherie
I’ve had this baby before and reviewed it, so no need rehash too much. Great LaFrieda dry-aged blend. A wallop of intense flavor.
Stop 4: Black Tap SoHo
We tried two here. Only the strong survive!
Burger 1: Black Tap’s American Burger was excellent. So simple and delicious, perfectly cooked. American cheese, lettuce, tomato and mayo (on top in photo below).
Burger 2: The Greg Norman had already impressed me in the past. It was just as wonderful again. You’d think the wagyu beef would be overpowered by the blue cheese, but it just intensified the savory crust on the patty. Lovely. It’s on the bottom in the photo above.
Stop 5: Blue Ribbon Federal Grill
At our final stop, we tried two different burgers. And both were spectacularly crafted.
Burger 1: The Fed is a nice crisp patty topped with stilton cheese, thick cut bacon and pickles. The bun is an onion poppy roll that really works to enhance the flavors. What a great burger!
Burger 2: The Bar Burger here has no cheese, but it’s got an amazing crispy sear on the patty. It’s topped with a creamy whipped herb butter and pickles, and sits on an English muffin. Really simple and incredibly delicious. This one took me by surprise!
Such a crazy day! Not one bad burger in the bunch. In fact, all were pretty damn great. It was tough to choose favorites.
PORTER HOUSE BAR & GRILL
10 Columbus Cir
New York, NY 10019
THE VINE
851 6th Ave
New York, NY 10001
BOUCHERIE
99 7th Ave S
New York, NY 10014
BLACK TAP SOHO
529 Broome St
New York, NY 10013
BLUE RIBBON FEDERAL GRILL
84 William St
New York, NY 10038
Badshah is a new modern Indian joint on 9th and 52nd that’s headed up by the former executive chef from Babu Ji, Charles Mani.
The restaurant is small, yet spacious and uncramped, unlike many joints in the area. The dining room is bright and airy, with whitewashed exposed brick and a great bar with excellent cocktails, mixed up by the joint’s talented and friendly bartender, Warren.
We tried the Mumbai Old Fashioned (whiskey with licorice and cardamom); the Indian Rose (mandarin orange vodka, peach, cranberry and rose petals); and the Sassy Lassi (mango lassi with coconut rum): All delicious.
Chef Charles is doing some great things here! My wife and I came in for a press meal, so we were able to sample a lot of items from the menu. Here’s a rundown of the meal:
The meal opened with these bite-sized, crispy street snacks that were filled with chutney. A great way to wake up the taste buds.
Our first app was the cauliflower. Chef Charles is known for this dish, which received a lot of food media attention when it was on the menu at Babu Ji. It’s satiating, filling and really delicious. It almost reminds me of something like the flavors you get from a really satisfying order of General Tso’s chicken, only with a more enjoyable sauce, a lighter feel and much less greasy.
Next was the potato and pea samosas with fenugreek sauce. Man. That sauce is something else! So deeply rich with flavors, and really velvety in texture. Winning app dish for me!
The third app was the southern style mussels. At this point in the meal I knew this chef was a master, because every sauce he brought out to us was incredible. I feel like that’s the ultimate sign of a great chef. Anyone can learn to cook a protein properly. But sauce work is like an art.
We drank this stuff up, while intermittently dunking the garlic naan into the remainder.
And let me tell you something about the naan: It’s the best I’ve ever had. It was light, airy and crispy, yet pillow-soft. I was blown away by this stuff. Just perfect in every way. We tried both the regular and the garlic, and both were awesome.
Our first entree was the salmon with coconut curry. The salmon was cooked perfectly. It had a char and crisp on the outside, but nice and pink/orange through the center. The plating was beautiful, because the fish wasn’t buried in the curry, but, rather, sitting nicely on top. The curry (which is like a sauce) was yet again top notch quality. It was silky smooth, creamy, and mild yet dense with flavor.
Our second entree was the cardamom and clove masala lamb chops. These babies were so tender and flavorful. The spices didn’t overpower the protein, which often happens with aggressive Indian oven-cooked or grilled proteins. They had just the right amount of spice to compliment and highlight the flavor of the lamb.
Finally, we enjoyed some homemade cardamom and pistachio ice cream. I loved the flavors here, and there were some nice pieces of pistachio mixed in.
I’m really happy this place is in my neighborhood. I’ll be going back to try the butter chicken, chicken tikka and onion seed naan for sure, among other menu items. Badshah means “Great King.” Well, this place has some Great fuc-King food! Go give it a shot.
UPDATE AUGUST 2017
I came back in with a group of friends to celebrate a birthday. We all tried the tasting menu, and it was excellent.
Check out the beautiful plating.
The Tandoori chicken was amazingly flavorful and tender.
And Chef Charles brought out a new item from his upcoming seasonal menu.
There can be beauty in simplicity, and comfort in consistency. One can easily get swept away in the panoply of new and exciting menu items from the plethora of cuisines represented by the multitude of talented chefs in NYC. And I just used several words that are synonymous with “many.”
But there’s something to be said for a simple yet perfectly executed steak frites meal from a familiar French bistro.
Le Relais de Venise L’Entrecote is one of those French joints slinging such a classic meal. In fact, it’s the ONLY thing they serve. The menu is set: salad, fries and steak. The only choices you have are related to wine and dessert. Well, other than how you want your steak cooked and whether you want sauce, that is.
This kind of streamlined dining experience is awesome to me. One thing is for sure, though, and I can attest to it myself: If you’re going to focus on one thing (steak), you better damn well do it proud. Le Relais does. This is a great meal, and it comes at a great price to boot: $29.95 for the steak, fries and salad.
Let me start with the salad. It’s a simple plate of greens, nicely dressed with a mustardy vinaigrette and topped with walnuts.
It’s a great way to start, along with the sliced baguette table bread and dijon mustard (screw butter).
The steak and fries come out together.
Don’t be alarmed: A second plate of steak and fries comes out when you’re finished with this plate. I assume that’s why they call it “le relais,” or “the relay” in American: You’re getting a new steak “baton” handed off to you right after finishing the first. In round two, you get a similar amount of fries, and about half the amount of steak.
The sauce is a mustard- and peppercorn-based gravy. It’s really nice, especially with the fries. You can hold the sauce, or get it on the side, if you want, but I think this is one of the rare occasions where the sauce really makes the steak pop.
The steak hails from Cambridge Packing, and is a very nice, lean, tender strip loin cut. Pictured here is “rare,” but you can order “blue,” “medium” or “well done.” They even mark the table with your order preference as well.
That SOS means “sauce on side,” R means rare, and the M is medium. No sauce markings means that the plate will come out pre-sauced.
This steak is a solid 8/10, and the fries are incredible. Perfectly golden brown and crisp.
I’m not rating the joint on my full 100-point scale, because it’s too focused on the one dish to really be in the same ballpark as a full-menu steakhouse. However, I love the fact that this place is shameless in its offering of just one dish. It’s easily one of the best steak frites I’ve had in NYC, especially at that reasonable price point.
Now for dessert. There are so many to choose from! We went with a classic creme brûlée, and their house special, which is a layered tower of hazelnut ice cream and meringue, topped with chocolate sauce and whipped cream.
The tower was the winner, as the creme brûlée was a bit eggy for my liking (though still very tasty).
This place is a home run, and anyone who has been here usually sings its praise any time steak is mentioned in a conversation. The best part: If you hate midtown, then you can go to the brand new location in SoHo. I’ll be heading there ASAP for sure.
LE RELAIS DE VENISE L’ENTRECOTE
590 Lexington Ave
New York, NY 10022
This shop serves up some pretty nice bowls of noodles and soup. I came in to take some Instagram photos and tried two.
Beef Noodle Soup:
Ultra-tender beef, nice fresh greens and herbs, and well cooked noodles. I don’t know what cut of beef this is, but it seems to be common among Chinese noodle shops.
When it’s cooked slow, stewed and sliced like this, it gets incredibly tender. That stuff that looks like fat or gristle is really soft and deliciously gelatinous.
Mrs. Tang’s Noodles:
This is not a soup style noodle dish. It had a nice spice level to it from the chili paste, and the ground pork was super flavorful. This was my favorite of the two.
Everything here is served to-go style, though there are some countertop seats available. Give this place a shot. I know I’ll be back to try some new menu items. And each item I had was under $10, so it’s a great bargain.
THE RICE NOODLE
190 Bleecker St
New York, NY 10012
Madame Vo is a Vietnamese joint on 10th Street near 2nd Avenue.
My wife and I have been itching to go, since we have been on a quest to find good Vietnamese food in NYC since the early 2000’s. I think we finally found it here, so let me give you the rundown of our meal.
First, Autumn Rolls. These are soft rice wrappers filled with jicama, egg, sausage and shrimp. The brilliant thing about these is that they’re sauced with a brush of hoisin prior to wrapping. Just a little hit of sri racha and you’re all set. They’re delicious.
Next up, the “Madame Pho” soup. This is served with short rib.
Awesome deep, rich beefy flavor. No sauces needed whatsoever. The broth is on point. And the meats are all high quality. It has a variety of cuts like flank, brisket, meatballs, eye round and marrow. But that short rib! So good. And the noodles were cooked perfectly.
The Bun Bo Hue, however, was even better. It’s very hard to find good pho in NYC, but it’s even harder to find good bun bo hue.
So many times, bun bo hue noodles are overcooked and fall apart when you try to pick them up with chopsticks. Here, they are nicely cooked and hold up to pulling and grabbing. The broth has a great pungent richness, bright with herbs and lime, and really deeply satisfying. Just the right amount of heat, too.
Last, the rib eye Bo Luc Lac, or “Shaking/Shaken Beef.”
I’ve often seen this made with lean cuts like sirloin and sometimes filet. This is the first time I’ve seen it made with rib eye, and also the first time I’ve seen it served with an egg.
The result is a nice sticky sweet molasses flavor, with a great sear from the sizzling cast iron skillet. The fat rendered out nicely, making for a delicious sauce sludge through which to drag your rice. I really enjoyed this dish, and it’s a perfect example of what a good chef can do with a choice grade cut of beef when he – in this case, Jimmy – knows how to coax out great flavor. 7/10.
For dessert, we shared a nice avocado shake. While pricey at $8 (avocados are expensive these days), its filling and well made. Not too sweet, and super creamy.
Antique Bar & Bakery is a new joint in Hoboken. I know what you’re thinking: Fuck Jersey! But for real, everything at this place is absolutely amazing. And I can’t in good conscience fuck with Jerz: I’m from Long Island, and everyone knows that LI, NJ and Staten Island are all retarded cousins from the same demented family.
Anyway, when you walk in, you feel like you’ve entered someone’s home. It has an old school feel to it. There are a few nice nooks for seating, and a great bar with really nicely fashioned cocktails.
In the back room, you’re basically IN the kitchen, which is really fun to experience. The skylight overhead illuminates the room with a nice, pleasing natural light.
The back wall boasts an insane coal oven that cranks up to over 1000 degrees, and then to the left of that, there’s a cooler area (about 500 degrees).
On the side wall is all your normal kitchen gadgetry like a gas oven, burners, sinks, expediting station, etc.
Okay but enough about that – let me get to the food. Chef Paul Gerard is doing amazing things here. Everything has a sense of familiarity, but also a sense of “newness.” He’s accumulated aspects of Soul Food, Cajun/Creole, Italian, American and French cuisines and balled them up into a delicious, enveloping and immersive experience: especially when you sit in the back near the kitchen (a must-do if you’re anything like me).
We started with a snack of blistered shishito peppers and pickled watermelon. The peppers go into the hot coal oven and finish up really quickly – like within a minute. It’s pretty neat because you can feel the capsaicin in the air once they get cranking. If you sit close like we did, you may sneeze or cough a bit. That’s how IN the kitchen you are. So cool. It makes you feel like you’re part of the staff.
Raw Fennel Salad with Burnt Orange Marmalade: All the burnt items are done right in their crazy oven. They add a great natural bitterness to the food (and cocktails), which cuts the fat and sweetness of any complimentary ingredients. This salad was awesome: crisp, fresh and satisfying.
Hot Oil Shrimp: Incredible dish. Really nice heat from the peppers, and the shrimp retain a lot of shell flavor from being blasted in the oven. Perfectly cooked.
Rice Balls: I mean, these guys even managed to make rice balls interesting, new and fun. The outside is really crisp and the inside is soft and gooey from the provolone fondue. You need to try them.
Fresh Mozzarella: This shit is made to order, right there at the prep counter. You can watch the guy stretch and pull until its ready. It’s topped with some cracked pepper and a few cherry tomatoes. Eat this quickly while it’s still warm, otherwise it can firm up a bit and lose its softness.
Burger: The only slight I will make about this entire meal is that the burger was a bit overcooked for our liking. But the flavor was off the hinges, even though our burger was medium-well. It gets some dry aged fat (carved right off the steaks), some chuck and some flank in the grind – made in house, obviously.
It’s topped with shredded cheese, spicy fries and pickled chili peppers. Despite the shape of the burger being spherical, it really was formed well: Loosely packed and not overworked; hollowed out top bun so it isn’t too tall and unwieldy. This burger has real potential to be one of the best around. I need to come back and try it again, and make sure the temp is pink through the center. Don’t shy away from ordering it just because mine was a bit over.
Whole Octopus: This is a special menu item, which you can order as a half or whole portion. The octopus is treated in a similar way as the shrimp, but it is tossed in an olive puttanesca sauce that really blew me away. It was cooked very nicely too: snappy to the tooth, but not chewy. Great char flavor from the oven.
Whole Fish: This was black bass, and it was really damn delicious. When you cook seafood hot and fast, you retain all that great juiciness in the flesh, so that nothing ever dries out. That’s what happens with the fish here. You can’t go wrong.
Whole Chicken: Absurdly delicious, and I’m not even really a chicken man. This is plenty big to feed the table.
Dirty Rib Eye: I was amazed. I watched as Chef Paul went through the entire process, and I even got some good video.
First, he broke down a 28-day dry aged rack of ribs that the restaurant got from DeBragga Meats. Antique Bar & Bakery has its own shelf in the DeBragga dry-aging room.
The steaks are allowed to come up to room temperature so that they cook better.
Once they’re ready, they’re coated with coarse salt, slapped on a cast iron skillet, and then popped into that ripping-hot coal oven for about five minutes. This hell-fire licks every square inch of surface area on the meat, giving it a great outer crust.
The steak is then pulled out of the crazy oven, placed onto a bed of herbs, hit with some drawn butter, and then finished in the other oven until the center comes up to the proper temperature.
Finally, it rests for a while before being sliced and plated – sometimes up to 20 minutes. While resting, it gets brushed with more herbs, so you really get that great herb flavor with each bite.
Alright here’s the video. I made you suffer through reading all of that first before linking it, because I’m a dick.
The herbs really make it. In fact, they have herbs drying and hanging all over the back room. It was pretty cool, and reminded me of my dad’s garage, which always seems to be decorated with dangling peppers and herbs from his garden.
Needless to say, this steak is an easy 10/10 for flavor. It’s really unbelievable. I suggest you get out there immediately to try it.
Hard Herb Hanger: Perfectly cooked, great crisp on the outside, and wonderful flavors from the herb roasting process in the ovens. This is a great option for those who aren’t willing to go big with the rib eye but still want to eat beef. Just $23? Awesome. 8/10. We actually had this come out alongside our desserts and we still devoured it instantly. Haha!
All entrees can be consumed with a variety of available sauces. We tried them all, but I really liked the herb puree and puttanesca the best. As for the steaks? No sauce needed. There’s so much flavor on those babies already.
Okay let me address some of the fantastic sides we tried.
Charred Kale with Pickled Chilis: Really nice acidic punch. This is similar to something like collared greens in Soul Food cuisine, only with a new twist.
Blackened Beets with Goat Cheese and Walnuts: Awesome. This is my new favorite beet dish. And if you’re one of those weird bastards that doesn’t eat meat, then this is the way to go for you. Very satisfying, satiating and fulfilling.
Fava Beans: Holy shit! Traditional French styling here with butter and shallots, and finished with mint, but so great. I kept going back for more of these green delights. Probably because they’re served with Spring Brook Farm Reading Raclette, a raw cow’s milk cheese.
Fingerling Potatoes: As I said above, Chef Paul is making things in a new way here. These babies are roasted with dried, aged, shaved Bottarga fish flakes (similar to what you might see being used to make dashi broth, but more specific). It might not sound that appetizing, but it adds such an amazing earthy flavor to the potatoes. Trust me. And with a topping of cheese and that awesome crisp from the hot oven, this side is not to be skipped.
Now on to the desserts. We tried a few, and all of them were excellent, just like every-fucking-thing else in this meal.
Lady Ashton’s Dirty Chocolate Cake: Served family style in a large cast iron skillet, this is one of the best chocolate cakes I’ve ever eaten. I’m not huge on chocolate either, but I loved this.
Frozen Cannoli: This is essentially a cannoli in sundae form. Incredibly tasty, and equally beautiful.
Dandy’s Decadent Cookie (with sweet milk ice cream): This baby is baked to order, and it is a massive, soft, delicious cookie with ice cream on top. This is my kind of dessert.
Burnt Lemon & Marshmallow Pie: I have a weakness for this type of stuff. It was a great twist on lemon meringue pie.
TCB Sundae: This is based on the Elvis sandwich. Burnt banana bread, caramelized banana, peanut butter ice cream, candied slab bacon, milk chocolate covered potato chips, and all of it draped in gold! Just like Elvis would want it baby! Chef Paul rocks harder than Elvis, if you ask me.
Holy shit. Is that everything? I’m dying to go back here. Get your ass out to Hoboken ASAP. You will thank me.
UPDATE!!!
This place just keeps getting better. Not only was the Dry Rib Eye even more heart-stoping than last time, but this time there was a new burger being offered. Check it out:
That’s right – he takes a whole 40oz rib eye and grinds it up right there for you. This makes four burgers and is off off menu, so make sure you call and ask for it ahead of time with a group.
That’s a dry-aged rib eye with aged cheddar cheese sauce, fresh herbs, garlic puree, chilies, pickles and a house made bread. The fries are cooked in beef tallow. Awesome. This is my new favorite steakhouse style burger. Nothing comes close.
We also tried some pasta dishes:
Excellent hot oil shrimp:
Pork cheek parm! Beef cheek is also available sometimes as a special, and with an egg on top for the brunch special.
And these ribs, called “Buried Bones” – there bad boys are wrapped in banana leaves with spices and buried under hot embers from that monster oven. Slow cooked for 8hrs they are insanely tender. The best ribs I’ve ever had.
And just for shits and gigs, lets look at that steak progression again:
ANTIQUE BAR & BAKERY
122 Willow Ave
Hoboken, NJ 07030
I came here with a gang of Instagram influencers to help get some pics for promotional purposes. I’m not really a bakery or sweets kind of guy, but this place was great! Check out some of their stuff below:
Chocolate frosted cronut:
Strawberry cheesecake:
Blackout chocolate cake:
Coconut cream cake:
Banane cream pie:
Eclairs:
Rainbow cookies (and The Cake Dealer):
Lobster tail “Sfogliatella”:
And special cupcakes for Mother’s Day:
It was really tough to pick favorites. The pistachio eclair, the lobster tail, the cronut, the rainbow cookies, the tres leches (not pictured) and the creme brûlée cupcake (not pictured) were all incredibly good. If I had to pick just one, it would probably be the tres leches. It tasted like a wet Cinnamon Toast Crunch cake. That may not sound like much to you, but I swear it was awesome.
Alice’s Arbor is a true farm-to-table concept in Brooklyn by Dimitri Vlahakis (Motorino, La Gamelle, Esperanto). They use products sourced from 13 local purveyors, and fresh pastries and bread from sister restaurant La Gamelle.
The menu features breakfast all day, like this hanger steak and eggs that I had for brunch:
That’s a great meal for just $15. The steak was a perfect medium rare with a nice crust on the outside. The black bean sauce was unique and delicious. 8/10. Eggs were exactly as ordered, and the paprika-spiced potatoes carried a nice comfortable heat.
They also offer signature sandwiches like the Banh Mi Croissant (braised chicken or pork with daikon, carrot, cucumber and jalapeño). We went with pork:
This reminded me a lot of the Thai dish called larb as posed to a classic banh mi. It was savory, pungent and flavorful like larb, only in sandwich format. The croissant was an interesting choice for the sandwich. It ties back to the French colonial and Vietnamese roots of banh mi, but there’s just something about a classic baguette that holds up really well to the juiciness of these kinds of sandwiches. The flavors were great, but I ended up using my fork and knife to take this baby down. That said, I’d still eat this again for sure.
There’s also an exceptional selection of dinner entrees from the wood-burning oven, like Sullivan County Farms Trout filet over green beans and roasted fingerling potatoes in a lemon brown butter sauce, topped with almonds and capers.
Other favorites include the unique, customizable Mac & Cheese with spiral pasta, cheddar and goat cheese bechamel topped with toasted breadcrumbs (with optional add-ins of pulled pork, truffle oil or jalapeños); or the popular brunch items like crab hash with poached egg, lemon Hollandaise and greens.
Daily happy hour specials from 4p.m.-7p.m. include $5 for draft beer, $6 draft wine, $2 off well drinks and $1 oysters. Awesome deal!
The interior evokes cabin-esque ski lodge decor, perhaps from the northwest: An upcycled vintage vibe with aged brick walls, repurposed wood paneling and driftwood branch light fixtures. Very cool.
I definitely recommend hitting this joint.
ALICE’S ARBOR
549 Classon Avenue
Brooklyn, NY 11216
This will serve as sort of a double whammy review, since I used some nice products while cooking up these amazing steaks from New York Prime Beef.
New York Prime Beef is a high end middle meats (ribs and loins) brand that operates out of Hunt’s Point in the Bronx. I was invited in to meet the owner and employees, get a sense of the business, and try out some of their amazing products.
New York Prime Beef sells top notch prime, American wagyu and kobe beef steaks. They ship fresh overnight to anywhere in the US – never frozen unless the customer asks for it.
Each cut is beautifully packed in shrink wrap and butcher paper – even signed/initialed by the butcher who does the cutting.
Now let me tell you; I’ve had some really great steak in my day, as you can imagine. But the American wagyu strip that I took home and cooked was fucking flawless. Seriously one of the best steaks I’ve ever had, and I made it myself!
Look at the freaking marbling on this. Even the marbling has marbling.
It was a really simple cooking process. You can’t fuck it up. Season first with some salt. Heat up a little bit of oil in a cast iron pan until it’s screaming hot. Pop the steak on there for two and a half minutes per side.
But I actually used some truffle oil, truffle salt and truffle butter that I got from The Truffleist to boost up the decadence even more.
Take a look at the video:
The finished product was absolutely stunning. To be honest, this beef doesn’t need anything except for salt, but this truffle wagyu meal was fucking TITTY BAGS. I want to eat like this every day!
The texture is melt-in-your-mouth. You can cut this shit with a fork. The flavor has a buttery quality to it that sets it apart from standard beef or even prime, dry-aged beef. This stuff is like the foie gras of beef!
And that’s not to knock the other cuts they offer. Wagyu or Kobe isn’t in everyone’s budget. I also tried a prime porterhouse, and a prime dry-aged rib eye. The minimum these guys will age a cut of beef is 28-days. When I was at the facility, I saw some that had been aging for 60 days.
But anyway, let me get back to what I made at home. These babies were cut nice and thick, so I wanted to make sure I got a proper cook temp all the way through.
Sous Vide machines are all the rage these days. Everyone is buying them up because they allow you to cook meat perfectly every time. No more worrying about fucking up an expensive cut of beef!
I set mine to 128 degrees and let the fucker crank for about six hours. Then I pulled the meat out of the machine and let them rest and reabsorb some juices in the bag. Once they were about rom temperature plus, I removed them from the bag, patted them dry with a paper towel, and blasted them with a blowtorch. See below:
As you can see, I seasoned AFTER slicing and plating. This allowed me to get a better sense of the actual beef flavor for reviewing purposes.
The meat is fantastic. There’s a nice mild funk from the dry aging process on the rib eye. It doesn’t clobber you, which is good. The beef was tender and juicy, and really responded nicely to basic seasoning like salt, pepper and olive oil.
I think I liked the porterhouse a bit better. The tenderness of both the strip and filet sides was incredible.
I highly recommend this stuff. Order some today and let them know that Johnny Prime sent you. You’ll probably have the meat in time for dinner grilling on Sunday.
One of the coolest things about this spot is that the owner, Vinnie (great name), is one of the most interesting people I’ve ever met.
He’s a drag racer, a pilot, an old car guy (like me), and an art enthusiast. He even has some wild graffiti art on his rooftop (he supplies the paint for the artists).
I think that about covers it. I hope to see his products flood the market. They’re so good.
Kizuna Nikkei serves up some of the most stunningly beautiful and delicious dishes I’ve had in a while. Nikkei cuisine is a form of Japanese and Peruvian fusion that evolved in Peru due to Japanese cultural influence in the region. This was my first time indulging in this kind of food, and it certainly won’t be my last.
My wife and I were invited in for a complimentary tasting of some items on the menu, in hopes that we would help get the word out about this new joint. Owner/Manager Jacob recently changed the focus (and decor) of this restaurant from a steakhouse (Carnem) to Nikkei. I had eaten at Carnem before, and I can say with 100% confidence that this new venture is a much better endeavor when it comes to the food.
So let’s get down to business. We started with the Maguro Nikkei, which is a tartare-like dish consisting of big eye tuna, kyuri, avocado, aji amarillo, tamari and kaiware.
This was really beautiful and fresh. A great way to start the meal.
And I’m going to tell you right now: each dish that came out was more beautiful and more flavorful than the last. So hold onto your asses and get ready for some gorgeous plating.
Next up was the Hamachi Crudo.
Yellowtail, orange, ponzu, aji limo and garlic brunoise make up this bright and crisp dish.
Again, really fresh and flavorful. And gorgeous.
The next item we sampled was called Sake Passion.
This is king salmon, passion fruit, crispy gyoza skin and aguaymanto.
I was mesmerized by the plating, and wowed by the flavors. I love raw salmon treatments, and this one nailed it.
This next dish is almost too beautiful for words.
This was black sea bass with octopus, scallop, shrimp, calamari, fried cassava and ikura (roe) in aji Amarillo sauce.
This sauce had a really good heat, and every component of the dish was cooked to absolute perfection.
I highly recommend this dish when you come here.
Our final course was a braised beef short rib with sweet potato, lotus root, carrots, enoki mushrooms and white asparagus in a garlic, onion, cilantro sauce.
The sauce had an earthy heat to it that penetrated deep into the beef flesh and lingered in your mouth with each delicious bite.
I highly recommend this dish as well, especially if you’re a beef person like me.
The portions here are crafted for a light tasting style dining experience. Order a bunch of things, or share, and you will definitely enjoy every bite. There’s a LOT to try here, and I’m looking forward to going back again soon. I’ve already told my friends that live in the neighborhood about this place. Awesome.
