Category Archives: Press Reviews

Commentary, Press Reviews, Product Reviews

BallerBoil

September 6, 2016 Johnny Prime Leave a comment

This post will serve as a triple hit review of the Fresh Direct food delivery service, Tipsy’s boozy ice cream and Saveur Select wines.

My wife and some of our food friends were planning to do a Labor Day seafood boil on the rooftop of our building. It turns out, a few of the ladies managed to get the entire thing sponsored by the three companies above, provided that we post a few pics on Instagram.

Fresh Direct gave us a $500 credit to use towards their incredibly high quality seafood. We broke this out into two main items: a huge seafood boil, and a colossal chilled seafood tower.

There was so much fucking food! Lobster, king crab legs, blue claw crabs, steamer clams, little neck clams, three varieties of oysters, jumbo shrimp, scallops, multi-colored potatoes, kielbasa and corn. My wife and I were always big fans of Fresh Direct but this seafood really hammers home the word FRESH in their name. The lobsters were delivered LIVE! And everything tasted incredible, which is obviously the most important factor.

Saveur provided us with four bottles of crisp Gewürztraminer wine. This white German variety of wine was just the kind of refreshment we needed with this meal. We even poured some over fruit to make a white sangria.

Tipsy hooked us up with six different pints of ice cream for dessert.

The flavors were incredible: spiked hazelnut coffee, raspberry limoncello sorbet, cake batter vodka martini, dark chocolate whisky salted caramel, mango margarita sorbet and vanilla bean bourbon.

We even scooped some into a few glasses of champagne for good measure. Why not?

For more awesome pics, check THIS out.

American, Burgers, Other, Press Reviews, Pub Food, Restaurant Reviews, Upper West Side

Burke & Wills

September 5, 2016 Johnny Prime Leave a comment

I’ve only ever been to two or three Australian joints in my day, so I jumped at the opportunity to check this place out with Jay from The Dishelin Guide. When he asked if I was interested in going with him for a press review, I was psyched. Aussie joints always offer the possibility of trying exotic meats, and, as you can imagine, the prospect of something like that gets my juices flowing.

In the case of Burke & Wills, you can find a kangaroo meat burger on their daily lunch and dinner menus. Since we came in for brunch on the weekend, however, we were in for a different treat involving ‘roo meat: a traditional meat pie.

Meat pies are pretty much street food and walking around food in Australia, but this version is served like a pot-pie, not hand food. It comes on a bed of English pea puree with mixed baby greens and a tomato jam. As for kangaroo meat, which is slightly gamey and very lean, it’s about as common on menus as venison here in the States.

Okay wait a second… before I get into more of the food I have to talk about the customizable Bloody Mary menu here.

Our waitress recommended the exact combination that I was thinking of ordering, so I took that as a sign. This ended up being one of the best bloodies I’ve ever had. Kaffir-lime salted rim, Citadel gin, far east mix (sri racha for the spice element) and the deluxe skewer.

Okay so where was I… Right; kangaroo meat. The brunch menu swaps out kangaroo in the burger for a standard beef burger, however there’s nothing else that’s standard about this particular burger other than the beef.

It comes topped with lettuce, tomato, bacon, cheese, onion, pineapple, pickled beets and a fried egg. It really is an amazing combination of flavors that I never expected to work well together. The meat is high quality, cooked nicely, and all the various toppings really make it a juicy and satisfying meal.

Aside from tasting good, this burger was really beautiful.

For the reasonable cost of $16, this stack of breakfast food and beef also comes with triple fried “chips,” which are what other people from across the various ponds call French fries. What we call chips, here, are called “crisps” over there. Hey, I’m not judging… just informing you ignorant bastards out there.

The fries (yes, I will continue to call them fries because I’m American and that’s what we do) are thick, almost like potato wedges. They’re blanched several times at various temperatures and then fried multiple times. The end result is a super crisp outside and a mashed-potato-esque interior. Really nice. And they come with a deliciously unique harissa-based dipping sauce to boot.

Another feature of the brunch menu is the ever present and highly trendy “elevated toast” offering. This particular one, however, was not some dainty piece of bread smeared with a little bit of avocado and then topped with a slice of tomato. No. This was a nice thick slice of toasty grilled bread as a base, with a generous amount of avocado as the next layer, to serve as a bed for what was essentially an entire salad of micro greens, tomato, frisee and pickled onions on top. And there was a LOT of awesome feta cheese on there. In fact, that was the bulk of it! I think I might have changed my mind about this toast food trend because of this dish. It was filling and satisfying, yet also light. Perfect for brunch on the weekend, especially with a bloody beside it.

For dessert, we had doughnuts and coffee.

These hot and sweet babies come with two dipping sauces; dolce de leche and chocolate. Both are fantastic.

I definitely recommend coming here for brunch in the back room, which is like a greenhouse:

If you’re not into brunch, then you should at least come in and try a bloody at the bar up front.

BURKE & WILLS
226 W 79th St
New York, NY 10024

Burgers, Nolita/Soho, Non-Steakhouse Steaks, Other Cuts, Pho, Press Reviews, Restaurant Reviews, Vietnamese

Bo Caphe

September 4, 2016 Johnny Prime Leave a comment

Vietnamese food is a tough nut to crack in NYC. Most of it sucks here, and the few places that people rave about just don’t really do it for me. I’ve been to places where they get one dish right, but fail on others. They have a great sandwich, but the soup in bland. You can literally go to almost any other city in America and find better Vietnamese food than you can in NYC, which baffles the living shit out of me. New York is the best at everything, so why not Vietnamese food? Who knows. The answer eludes me. Maybe the Vietnamese community just isn’t big enough here, or there aren’t enough courageous Vietnamese chefs that are willing to stretch their neck out and take a financial risk in the highly competitive and quick-to-closure NYC restaurant scene.

Goddess Kali: house sake, sparkling wine, chia seeds, hibiscus, lemon and pineapple.

In any case, Bo Caphe isn’t like those lame joints that attempt to offer traditional Vietnamese food and then fail to deliver because there is not one single Vietnamese person on staff who would know how to make the dishes. Bo Caphe is embracing the non-traditional by proudly offering fusion dishes that you can get excited about, like the Bao Burger with taro chips.

The burger had a nice char on the outside, with what seemed like diced onions mixed into the grind. It was juicy, and the steamed bun was the perfect Asian version of a soft and pliable yet strong potato bun. The addition of cilantro and green pepper sauce made it pop. The taro chips were a nice touch as well. They were thin, crisp, well seasoned and only occasionally greasy.

Being a French-Vietnamese fusion restaurant is nothing too outside the box, since binding the two cultures makes sense from a historical/colonial perspective. But Bo Caphe dives a bit further into French territory by offering a few selections that feature cheese, something largely not featured in Vietnamese cuisine, let alone Asian cuisine generally. Both the spring roll menu and bun menu featured cheese. The spring roll item, Vach Kiri, which literally translates to “laughing cow,” is a fried rice paper wrapper that’s filled with cheese and quinoa.

The fried chicken bun had some goat cheese. I enjoyed it, as it added a different texture and flavor combination to compliment the pickled carrots and daikon on top, but I can see how this might not be everyone’s cup of tea.

The braised beef bun, on the other hand, was pretty straight forward and delicious. No cheese that I could taste. And while I was eating this one I remarked that I was surprised the Bao Burger didn’t feature any cheese. Of all places to have it, that seems like the most proper fit for cheese in Asian cuisine.

The noodles here were fantastic. We tried two styles: one was cooked lemongrass beef, and the other was raw diced salmon. The salmon dish was reminiscent of a poke bowl but with noodles and fish sauce for dressing rather than soy-based sauces. It was refreshing and tasty.

The lemongrass beef was my favorite of the two. The beef was really tender and packed with great lemongrass flavor and aromas.

Both noodle dishes were topped with peanuts, shredded carrot and cucumber, fresh mint and a veggie spring roll.

The next two dishes we tried run the gamut from traditional Vietnamese to traditional French. No real fusion here; two dishes in the style of two different countries. The first, of course, is pho.

This aromatic, comforting soup is not bad for NYC pho, but my wife and I are just spoiled by the soups we had up in the mountains of SaPa in Vietnam. Nothing can compare. In any case, if you need a fix, this is not a bad bowl. The noodles are slightly different than the usual flat style (these are square spaghetti shaped, like “alla chitarra”), but the aromas are great and they use cilantro, which is what we saw in Vietnam fairly often. If you dress this bowl up with some hoisin and sriracha, you should be good.

The second dish is a marinated skirt steak with salad.

The steak was largely French-inspired, even down to the mustard seed sauce (which I liked very much). The steak was a bit over-cooked for my liking, but it packed a lot of flavor and was charred nicely on the outside. I’d order it again, for sure. 7/10.

The watercress salad featured some nice ripe avocados, tomatoes and red onions.

The dessert menu has some interesting selections. First was a molten chocolate lava cake with coconut. The lava wasn’t very melty, but the sauce that came with it was delicious. The coconut here was similar to the inside of a mounds chocolate candy bar.

This black sesame ice cream was more like a cream ice of shave ice texture and flavor; light, refreshing, icy rather than creamy. It was delicious, especially with the toasted sesame seeds on top.

This next dessert was an interesting take on the avocado shakes that I love to get from Vietnamese restaurants. This was a chocolate avocado mousse. You could taste equally the avocado and the chocolate, which was a flavor combination that I never thought or expected to like. It was great!

The only down side was that they didn’t have the spicy pineapple, sumac and mint salad dessert item. I was really looking forward to trying that out. Also just FYI: I was invited to this joint as an “influencer” – basically free food in exchange for pics and an honest review. So there it is.

BO CAPHE
222 Lafayette St
New York, NY 10012

Burgers, Downtown, Press Reviews, Pub Food, Restaurant Reviews

Malt House (FiDi)

September 2, 2016 Johnny Prime 1 Comment

You may recall my recent review of Malt House in the West Village. Well, the other day I was invited to the downtown location for another press review. I have to say, as Chef Armando (formerly of STK and Five Napkin Burger) has become more comfortable in his role as Executive Chef, he has really elevated the level of food.

At the time of the West Village review, he was relatively new at Malt House. The food was good, but it had a different feel than the food I tried at the FiDi location. While both restaurants do share a similar menu, Armando brings a bit more of his personal touch to the FiDi menu. Here, Armando is more clearly elevating standard pub food to quality restaurant dining. Take my favorite dish of the evening, for instance: the artichoke and crab dip with crispy fried plantains.

Every pub, Friday’s and Applebee’s offers something like this with tortilla chips. But Armando has removed the grossly oily and heavy texture that is so common with these dips – often laden with insanely salty cheeses and prickly, woody bits from the wrong part of the artichoke – and replaced it with a velvety smooth, light and extremely satisfying indulgence that is topped with succulent, high quality crab meat. The plantains – as opposed to tortilla chips – come with a thicker crisp as well, and they add a higher quality, more complimentary crunch element to balance with the creamy dip.

If my yammering about artichoke dip doesn’t quite convince you that this place is more than just pub food, just take a look at this gorgeous pan roasted chicken dish.

Do you expect to see this at a bar? Of course not. That’s why I’m making a point of saying that this is real restaurant dining. That chicken dish comes with mashed potatoes, sauteed kale, mushrooms and au jus, by the way.

And as you might expect from a burger at a fine dining joint, plain old ground beef simply won’t cut the mustard. This location features wagyu beef in the grind. But that’s not where it ends. It also boasts hickory smoked bacon, a pesto aioli and Bibb lettuce on a brioche bun, with your choice of cheese, of course. But the kicker is something so simple that it’s brilliant: a slice of oven roasted tomato that just melts right into the burger to become a natural ketchup when you bite down on it. Amazing.

Armando is also keeping things a bit more seasonal and market fresh at the FiDi location, swapping out the mahi in the fish tacos with whatever is good at the market each day, like mako or swordfish.

If those types of fish don’t float your boat, maybe the blackened salmon sandwich will. This was good enough to make me think twice about beef for a brief moment.

Cajun salmon with grilled onions, cucumber, avocado and sriracha aioli? Yes please. That was a great tasting sandwich!

However, my favorite thing between two buns, aside from The Cake Dealer’s thong, was the slow braised short rib slider.

After braising, these babies are pan seared and topped with house made spicy and sweet pickles, shallots and rosemary caramelized onions. Oh my God, those onions… And those pickles… So good, and such a complex bite of food. There are lots of well-balanced flavors popping in these. I highly recommend. They’re technically apps, but I guess if you order enough of them you can call it a meal.

Speaking of appetizers, by the way, a pair of other notable mentions were the buttermilk bites and avocado bacon deviled eggs. The eggs come cleverly plated in an egg carton with six pieces per order. Very generous! And these devilish morsels tasted heavenly. The egg is mixed with the avocado to make a very creamy filling, and the sriracha and serrano peppers on top bring that slight bit of heat that you want from deviled eggs.

The buttermilk bites, if sold in bulk, would probably be the cause of my death. I can easily see myself eating these until I pop. There’s nothing too complicated about them; they’re just southern style fried chicken morsels.

But the buttermilk fry batter is spectacular, and the meat is tender and juicy inside. Perfect execution! What really brings these home for me, though, is the cilantro jalapeno aioli. It’s cool and refreshing, while at the same time bringing a kick of spice to your taste buds.

I also got to sample both the sweet potato and regular fries. Both were good, but I actually preferred the sweet potato fries for some reason. They ended up being seasoned better, they held a better crisp, and they actually tasted savory rather than sweet. This was a nice change, because I typically don’t like sweet potato fries.

Malt House actually has a pastry chef now, so dessert is on point. I sampled four items: chocolate mousse, beignets with chocolate sauce, banana and chocolate filled crepes and cheesecake. All were nicely executed, simple and delicious.

Now that I’ve gotten the food out of the way, let me talk a bit about the drinks and decor at this place. Aside from something like 200 whiskies and 40 draft beers, they also offer a nice cocktail menu and an extensive list of bottled and canned beers as well.

In addition, this joint is hugely spacious, with a main bar and dining floor, a nice mezzanine overlooking the main floor, a private party room off the mezzanine and a massive basement called “The Armory,” which features a wrap-around bar and tons of additional seating. I love the proud patriotism on display down there. There are tons of old US flags and such (to be fair, some might be British colonial flags as well – I’m not sure). This place also boasts some other nice historic and architectural touches, like a preserved 125yr old, all-original skylight in the private room and several actual Carnegie Steel Company beams in the main bar and dining room.

The interior pics aren’t mine, by the way. They were provided to me by the restaurant. But you get the sense of how enormous and gorgeous this place is. Go check it out for yourself one of these days. You won’t be disappointed.

MALT HOUSE
9 Maiden Ln
New York, NY 10038

American, Carcass Club/Beast Feast, Lower East Side/Chinatown, Press Reviews, Restaurant Reviews

DBGB Whole Beast Feast: Pig

August 29, 2016 Johnny Prime Leave a comment

NOTE: THIS PLACE IS NOW CLOSED

Many of you know that I’ve talked about Tabelog in the past, a Japanese food review website that recently launched here in the US. They approached me about helping them to attract new users to the website, so I co-planned and co-hosted a whole beast feast with them at DBGB, where we and a crew of hungry food writers and photographers tore into a delicious suckling pig like a bunch of ravenous carnivores!

This pig, which is sort of like a giant pinwheel or sausage full of various pork cuts, feeds up to 12 guests and comes with salad, grilled flatbread, veggies, pork rinds and Baked Alaska for dessert.

At $575, this is a pretty good value, and you can throw in unlimited select beers and wine for just $30 more per person.

The pig is plated really beautifully when it comes out to the table.

From those shots you can really see the “pinwheel” or sausage thing that I was talking about. It isn’t just a roast pig like you might see at a Flip joint. The meat was really tasty, and consists of all parts of the animal, just packaged and presented in a different way from a standard pig roast. The only downside, for me, was that the skin was not crispy. That’s the best part about roasting pigs!

In any case, I got a bunch of incredible shots of this handsome bastard’s face.

I even managed to convince some of the dinner guests to pose with the pig’s head. Here’s Doug:

Jesse (@scrumphsus):

Jeremy (@NYCFoodFOMO):

Jay (@TheDishelinGuide):

And Yuka (@TabelogUS):

My boy Ben (@StuffBenEats) was a bit shy and didn’t pose with the pig. Oh well. Next time. I certainly posed with it! This shot was taken by Jay from The Dishelin Guide:

And here’s a shot of me getting ready to dig into the nasty bits like the brain, the face meat and the nose, taken by Jesse of Scrumphsus:

If you’ve got a big group and you’re into this kind of “Carcass Club” dining like I am, then I think you should add this to your list of potentials. It isn’t the best roast pig that I’ve had, but it certainly was pretty tasty and made for a fun night.

DBGB
299 Bowery
New York, NY 10003

American, BBQ, Midtown West, Non-Steakhouse Steaks, Porterhouse, Press Reviews, Restaurant Reviews

BB King’s

August 23, 2016 Johnny Prime Leave a comment

There aren’t many places left in the city to get a really good meal while you watch live music. Minton’s, Duane Park and Blue Smoke come to mind, but those joints are small and almost always limited to jazz. I love the B.B. King’s venue. They get a great variety of artists coming in there, ranging from old time blues guys and rock bands, to country stars and rappers. Yeah, they have jazz too, of course, but B.B.’s really has everything – including great food.

I had been to B.B. King’s once before to see a show, but I never thought to eat there. In fact I didn’t even realize that the other side of the venue has a nice big restaurant called Lucille’s; I’d only been to the bar and stage side with smaller, less “fine-dining” style tables. So when Chef Wenford Patrick Simpson (Chef Patrick) reached out and invited me in to review and try his food, my interest was piqued.

I read up on Chef Patrick, browsed his menu online, and instantly became eager to take him up on his offer and give this place a spin. Chef Patrick began cooking as a kid in Jamaica. While attending high school he was offered a job at Club Caribbean, where he was an intern, to begin immediately after graduation. He worked many resorts before taking his skills to the sea on Royal Caribbean and Disney cruise lines. Later, he settled in New York City, where he became Executive Chef at Negril Restaurant. Now, not only is Chef Patrick the Executive Chef for B.B. King Blues Club & Grill, Subrosa and the Highline Ballroom here in NYC, but he’s also the Executive Chef at the Howard Theater in Washington D.C. Wow! I don’t know how he does it all. B.B. King’s alone is crazy. That kitchen gets incredibly busy when both Lucille’s and the main stage room are packed to capacity and the orders are flying in.

So what’s next for a man with such an impressive pedigree? He’s launching his own cooking show, called “Cook-Up with Chef Patrick,” on the TEMPO Network – a pan-Caribbean culture and music television channel.

His food has been awarded “Best in Taste” at both Spring Taste NYC, 2015 and Taste of Times Square, 2016. Sometimes he heads to Times Square, Bloomingdale’s and Macy’s to give out tasting samples of his creations. In fact, Bloomingdale’s rated him its favorite chef.

It’s easy to understand why. Chef Patrick pushes boundaries in the kitchen. His goal is to create a unique dining experience; he takes Southern and American cooking to the next level with Caribbean spices and flavors. He cooks with love and passion, and his personality is as fun, warm and comforting as the dishes he serves to customers.

Below is a look at some of those dishes. First, the starters. Chef Patrick brought out a sampler for us to try, along with some of the full sized plated versions of each.

Let me start with front and center: mini chicken and waffles. These things are delicious. Savory, sweet, fresh, crisp, tender and juicy.

Sweet and spicy fried catfish bites. These were so addicting and flavorful, drizzled with a sweet, spicy and creamy chipotle sauce.

Popcorn shrimp with diced mangoes and a chili and lime sauce. Light, refreshing, and a real pop of flavor with each bite.

We tried two different styles of wings. First was a brand new menu addition, the jerk chicken spice wings. These were our favorite between the two. Lots of great bold flavors, and Chef Patrick really brings the flavors of Jamaica to the table.

The bluesy BBQ wings were good as well; we just preferred that strong jerk spice flavor.

This bowl of chili is thick and hearty enough to eat with a fork! It had an incredible smoky flavor with just the right amount of heat.

One of their best sellers is this nice, fresh chopped salad, with avocado, corn, bacon, tomato, goat cheese and a light vinaigrette.

Smoked brisket sliders with Blues Boy BBQ sauce (same sauce as the bluesy wings). These were super tender and delicious.

Speaking of brisket, the BBQ brisket here rivals some of the best dedicated BBQ smokehouse joints in town. It was incredibly tender and flavorful. In addition to brisket, Chef Patrick also fired up some amazing short rib, pork ribs and jerk chicken (the latter comes with a mango salsa).

Again, the distinctly Jamaican flavor profile associated with jerk chicken is really killer here. This chicken was slow cooked BBQ style and resulted in super tender and delicious meat.

But what southern-inspired meal would be complete without collared greens and a sizzling skillet of mac and cheese?

The greens were nicely cooked and had a great freshness and zing to them. The mac came to the table bubbling, steaming and sizzling, and had a comforting, soul-warming and hearty cheddar flavor.

And just when I thought this feast was done, Chef Patrick brought out a gorgeous sliced porterhouse!

The filet side was super tender and flavorful. I can’t believe I was even able to eat it after all that food, but I guess I have a separate stomach that’s just for steak.

Check out how perfectly cooked the strip side was:

It had great flavor and was perfectly cooked. For $80 this is one of the best deals you can find in the city to feed two people with steak. And I’d be a fool not to mention the awesome steak sauce that comes with this baby. It’s a bourbon steak sauce unlike any I’ve tasted before. I almost never use steak sauce, but this one was outstanding. I’ve actually been poking around the B.B. King’s website looking to buy a bottle of it, but I’ve had no luck yet!

And just as there is a second stomach for steak, there is also a third stomach for dessert. Chef Patrick made what I declared to be one of my favorite desserts in town. It’s a waffle with ice cream, whipped cream and strawberry sauce – nothing too complicated – but my primary motivation is flavor. This was absolutely delicious. The waffle was crisp and warm on the outside, but soft and tender inside. The ice cream was creamy and smooth, and the strawberry sauce was sweet and tart. Just perfect.

I think that covers everything we tried. There’s just one other item that the chef brought over to our table to show us. It was an order for another table, so we didn’t get to try it. Fried catfish! It looked and smelled great.

I guess I will say this in summary: lots of people buy tickets to a performance and they think they need to get food somewhere else beforehand or afterwards. This is not the case with B.B. King’s. Here, you not only get world class music performances, but you get top notch food to boot.

BB KING’S
237 W 42nd St
New York, NY 10036

Burgers, Food Halls, Midtown East, Press Reviews

Hard Times Sundaes

August 18, 2016 Johnny Prime Leave a comment

If your taste in burgers is anything like mine, you like to keep it fairly simple but always delicious. They say “you don’t mess with perfection,” and I believe that’s vital when it comes to the outstanding combination of meat and cheese. That perfection, for me, is a classic flat top griddle burger with crispy edges and a medium center, covered all over with melted American cheese, and topped with lettuce, tomato and fresh jalapenos. It must also be slapped on a potato bun with a bit of mayo.

One of the best places to get this style of burger is Hard Times Sundaes at Urbanspace Vanderbilt.

What started out as a meager food truck venture turned out to be one of the most sought after “roadside” style burgers in the city. Two years later, this place is consistently hailed as one of the best burgers in town by some of the most respected burger critics around. I agree with them.

I came here to celebrate their second “BURGthday” with a bunch of other NYC food scene press people. Since this was my first go at this place, I kept it simple, sticking to my favorite style, as outlined above. I was impressed! Everything was perfect – seriously.

A bunch of people were getting triples, because they do look amazing in photos, but I really wanted to experience the single in all its glory, perfectly ratio’d between bun, meat, cheese and toppings. It was so fucking good, and I wish I had more right now.

But I also got to try their bacon wrapped hot dog as well. These are not dick pics with toasted foreskin. These are delicious hot dogs.

I had this once with avocado at Crif Dogs, WAAAY back in the day, before I started reviewing restaurants. I loved it then, and I love it now. I like glorified hot dogs, and wrapping them in bacon and deep frying them is probably one of the best ways to do it. I liked it so much on that first bite, that I totally skipped any additional toppings like mustard, ketchup or onions.

Do yourselves a favor and get your asses over here ASAP.

There’s also a luncheonette spot out in Brooklyn that serves the burgers and also a nice skirt steak sandwich:

Watch the video of the steak sandwich being made:

HARD TIMES SUNDAES
At Urbanspace Vanderbilt
230 Park Ave
New York, NY 10169

Midtown East, Other, Press Reviews, Restaurant Reviews

Koshe Poke

August 17, 2016 Johnny Prime 5 Comments

Koshe Poke is a Kosher poke joint inside Eden Wok on East 34th Street. Poke has skyrocketed in popularity here in NYC. We went from no poke restaurants to about 10 or more, seemingly overnight.

For the uninitiated, poke is essentially chopped up raw, dressed fish with flavorful toppings. It’s actually a Hawaiian dish, so many of the flavors and toppings are Asian/Japanese inspired, like sesame oil, soy sauce and green onions.

In many ways it’s similar to tartare preparations of salmon and tuna, only it is generally cut into larger pieces and dressed with more items. Here in NYC, it is more like a “sushi salad,” since often times the poke is thrown into a bowl with rice, quinoa or greens. It’s even showing up in burrito form now, too.

In any case, I’ve had poke a few times before the craze finally made it to NYC. Back in the mid/late 90’s, my sister lived in Hawaii for a stretch of about four years. That’s really when I first became aware of the dish, just from talking with her and having the topic of food come up on occasion.

My experience with poke in Hawaii was a mediocre one. The dish I tried contained ahi that was a bit stringy in spots, so I was a little bummed out. In fairness, I probably should have tried it in more places when I was there.

Koshe Poke is the first NYC poke joint that I’ve tried since the trend took hold. I liked it. The fish tasted fresh and was good quality, and the toppings were all flavorful and highly varied.

The concept is simple, and highly customizable. You start with a choice of either brown rice, white rice, greens or a burrito as the “base” of your poke meal. While this is not in keeping with the traditional ways of Hawaii, it makes the poke more like a full meal rather than a side or salad item.

Then you choose your protein from among items like tuna, salmon, and yellow tail. You can get them grilled too if you want, and you can add additional proteins for just $2.

After, you can choose up to six add-ins from a selection of 13, one sauce, four toppings, and a choice of two crispy items from a selection of 12. You get all of this for just $12, which is a great deal.

I went with tuna and salmon on white rice, with carrot, cucumber, avocado, sweet corn, scallion and hearts of palm. I chose the Hawaiian salt sauce, topped it with wasabi, and added sesame seeds and dry noodles as my crispy elements.

I was happy with this bowl, and kept referring to it as a “sushi salad.”

One suggestion I have is that they should have the option to get the rice served cold, that way the cold items like raw fish stay chilled and don’t warm up in the bowl from the warm rice. The main issue with that, though, is that cold rice tends to clump together and get sticky, which could be problematic. In any case, this is a good riff on poke, and I’m glad to see the item establishing a solid presence in NYC.

KOSHE POKE (INSIDE EDEN WOK)
43 E 34th St
New York, NY 10016

Burgers, Non-Steakhouse Steaks, Other Cuts, Press Reviews, Restaurant Reviews

The Shakespeare

August 15, 2016 Johnny Prime Leave a comment

When mighty roast beef was the English man’s food,
It ennobled our brains and enriched our blood,
Our soldiers were brave and our courtiers were good.
Oh! The roast beef of old England!

This past weekend my wife and I were invited to a “food influencer” event to help promote the new brunch menu at The Shakespeare. I feel like British food gets a bad rep, and isn’t very well represented in NYC (with the exception of a few places like The Spotted Pig and Jones Wood Foundry). That said, I was excited to give this place a try.

The interior is beautiful, and it’s set up like an old timey British tavern downstairs, with a nice elegant dining room and outdoor courtyard upstairs.

My wife had been here about a year ago and spoke highly of the burger, scotch egg and fish and chips.

She’s absolutely right about those fuckers; they’re great. But we sampled a whole bunch of different items this time around, to highlight the brunch menu.

Starting on September 11, 2016, for $19, you get to choose from three types of roasted meats; pork, chicken and beef.

This beef is easily 9/10 for flavor, and when you add the horseradish sauce to it, it is fucking insane. I highly recommend it. The pork comes with an apple-based sauce, and the chicken comes with a “bread sauce” that’s similar to a bechamel. I’d say that my ranking, in order of awesomeness, was the beef, the chicken and then the pork.

But that’s not all you get for the $19. You also get some potato sides, popovers and seasonal veggies.

Make sure you try a Bloody Mary, too. They’re peppery and chock full of horseradish.

This chilled gazpacho soup was really nice on such a hot day too.

And for dessert, we tried the chocolate hazelnut mousse and sticky toffee pudding with vanilla ice cream.

Both were great, but I think my favorite between the two was the toffee pudding pie/cake on the bottom. The flake salt on top really made the flavors pop.

THE SHAKESPEARE
24 E 39th St
New York, NY 10016

Chinese, Midtown West, Press Reviews, Restaurant Reviews

Savour Sichuan

August 10, 2016 Johnny Prime Leave a comment

Savour Sichuan serves up some authentic, spicy-as-hell Chinese food in the heart of midtown.

Executive Chef Zhong Qing Wang masterfully put together about 14 dishes for a press meal, showcasing not only his skills as a chef but the difficult-to-come-by and truly authentic cuisine of China’s Sichuan province.

The Lazy Susan in the center of the table displayed an array of about a dozen styles of pepper, including pickled peppers, dried peppers, fresh peppers, pepper powders and peppercorns.

Let me get right down to business, since there are a lot of dishes to discuss here.

APPETIZERS

Cold Chicken with Sesame Sauce

This was tender, sliced white meat chicken that was served in a somewhat sweet and savory sesame sauce.

Pork Belly with Garlic Sauce (aka “meat curtains”)

These thin slices of pork belly were also served cold, but with a hot (spicy) chili oil and garlic sauce for dipping. Really nice. I took to calling it “meat curtains” because, well, that’s what it looked like, and I have a weird sense of humor. It isn’t the official name on the menu.

Szechuan Country Smoked Pork Ribs (aka “pork wheelbarrow”)

I gave this the “pork wheelbarrow” name as well, because it looks like a little ox cart filled with small pork ribs. The meat was sweet yet spicy, and also dry yet succulent. A conundrum.

Baby Shrimp with Red Pickled Pepper

This was a spicy dish. The sliced up green fresh peppers packed heat, but the shrimp were cooked perfectly and retained a great seafood flavor with good texture.

Dumplings

These were classic, with a great pop of spice from the chili oil.

Crispy Cucumber (no photos)

Very simple: just raw sliced cukes with a dipping sauce.

ENTREES

Fish Filets with Spicy Green Peppers

Widely hailed as one of the best dishes of the night, this large, family style platter was filled with green peppers (not too spicy) and perfectly cooked medallions of fish.

Sliced Beef

As a beef guy, you know I was liking this spicy dish made from slices of tender beef that were lightly breaded and stir fried with hot peppers and served on a bed of cooked scallions.

Yellow Millets and Pork Ribs

This tasted like a broken sticky rice type of grain with small bones of pork that had tender meat still clinging to them. Very tasty.

Szechuan Pepper Chicken/Pork and Crispy Noodles

Another favorite of the night was this dish made of tender morsels of baby pork rib (our platter didn’t have chicken but it can be made with either) and fried noodle twists. This was almost like eating a bagged corn chip type of snack. I loved it.

Okra with Garlic and Pepper

I hate to say it, but I loved the okra. Yep. I loved the veggie dish. It’s a rare thing to get okra that isn’t slimy after being cooked. This was nice and fresh, even had a little crisp to it, absolutely no slime, lots of bright flavors and a good amount of heat.

Seafood with Tofu in Spicy Sauce

This was essentially shrimp in a spicy broth with fried tofu pillows, onions and bell peppers. It was herby and fresh, and it was presented with a glowing candle beneath the bowl.

Fried Soft Shell Crab

I’ve never really been a big soft shell crab fan, but these were excellent. My experience is always that the shells aren’t really that soft. They still retain a “shrimp shell” quality to them, which I don’t want to eat. These were soft through and through, and beautifully fried with a delicious batter that was reminiscent of fried chicken.

Fresh Frog Pot with Pickled Peppers (no photos)

Although I didn’t take photos, this was a nice dish as well. I would have liked more lumps of leg meat as opposed to the other bits, but the sauce was very nice for putting on top of a bed of rice.

DESSERT

Brown Sugar and Steamed Sticky Rice Doughnuts

These had the texture and consistency of a rice or tapioca cake, but with a crisped outer edge and some sugar on top. Very simple and mildly sweet.

Fried Yellow Bean and Rice Ball with Black Sesame Paste

We all loved these. The sesame paste inside reminded me of the red bean breakfast and dessert pastries I sometimes get from Asian bakeries downtown, only the outside was soft and powdered instead of crispy.

Here’s a 360 shot of the table, and then the dudes all together.

If you have any interest in who everyone is, check out their Instagram accounts:

@mattbruck
@thecakedealer
@ibitefood
@rebecca_chews_nyc
@jillish_
@sherrytao88
@thegrubfather
@boddenbites
@missyanacherie
@gramercygourmand
@nomnomnycgirls
@food_p.o.r.n_ny
@thefoodjoy

I’ll definitely be back here again, and probably soon, since I’d really like to get more than just a taste of some of the dishes that I liked most. If you like spicy Chinese food, this is the place for you!

SAVOUR SICHUAN
108 W 39th St
New York, NY 10018

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APPETIZERS

ENTREES

DESSERT

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carnivore connoisseur