Tag Archives: midtown west

Taladwat

The folks behind Pure Thai Cook House and Feast have collaborated to create one of Thai Town’s newest joints, Taladwat.

My food buddy from Instagram, @NYCFoodFOMO, organized a few of us to go try some of their noteworthy dishes. Here’s how it went down:

I don’t remember the names of any of these dishes, but I can do a good job explaining them. The first one is a scallion omelette. This was great.

This roasted calamari was a favorite among all of us I think.

The coconut curry chicken was a little sweet for my liking, but the meat was delicious.

On the opposite end, this savory and spicy larb style ground chicken dish was awesome. My favorite of the night.

We had two types of pork. This was a pork belly in curry.

And this was stir fried with string beans. I liked this better.

This ground shrimp and shrimp paste “sausage” patty in a banana leaf was delicious. You can see the herbs mixed into it. Lots of flavor.

This braised ginger short rib dish was really tender. Definitely a go to for you meat lovers.

Soak up that sauce with this nice rice.

Then move on to dessert: pumpkin custard on sticky rice and mango sticky rice.

This place is worth trying when the sister joint Pure is jam-packed (it often is). I still prefer Pure to this, and perhaps Chai Thai and Noodies as well (for this part of town, anyway).

TALADWAT
714 9th Ave
New York, NY 10019

Anchor Bar

The other day while walking around our neighborhood, my wife and I noticed that Anchor Bar had opened. For those who don’t know, Anchor Bar up in Buffalo is supposed to be the place that created what we now know as “Buffalo Wings.” The Buffalo location has become quite the tourist trap, so I am told, and people like to bicker about which place is better: Anchor Bar or Duff’s.

Well, I’ve been to neither. But I have been to some pretty fantastic wings places here, like Bonnie’s Grill and International Wings Factory (my two favorites – Bonnie’s for traditional Buffalo style, and IWF for the vast array of amazing flavors and dry rubs). Some people tell me that Dan & John’s is great too.

Anyway, we decided to give Anchor Bar a try. We ordered three styles: Hot (top), Suicidal (middle) and Habanero Dry Rub (bottom).

I’m not sure if they’re weakening the spice levels for the pussies out there, but hot was more like a mild or medium to me.

I expected suicidal to destroy me. Instead it was just a more earthy and granular flavor that had the same level of heat as the hot flavor.

The habanero dry rub was the weakest in spice of the three, and at times it felt like the flavors didn’t penetrate into the meat. They were nice and crunchy though.

Overall the wings were good. Above average for sure. I still think I like Bonnie’s and IWF better, but this is a pretty solid spot and very convenient.

My favorite thing that we ate was the beef on weck. I hope you people realize how fucking difficult it was to fool autocorrect from making that say “beef on deck.” Fucking annoying bullshit. The sandwich was good here, particularly the bread (I’ve had better roast beef).

Weck is a special kind of roll that also hails from the Buffalo area, typically topped with thick grain salt and other seeds and spices. The roast beef is sliced thin and served hot on the sandwich, typically with nothing but horseradish. I sliced up the pickle spear that came with the sandwich and put that on there as well. And it may be blasphemous, but I’ve always thought this sandwich would kick serious ass with some melted cheddar on top.

The great thing about this item at Anchor Bar is that for $16 you can get the sandwich and five wings – the best of both Buffalo specialties in one meal. Give that a shot if you go.

ANCHOR BAR
327 W 57th St
New York, NY 10019

Soba Noodle Azuma

THIS IS MY 500th RESTAURANT REVIEW!

Not really a big deal, but I figured I would mention that just for the fuck of it.

My wife and I noticed this joint while walking around the ‘hood, and since we are always interested in trying new noodle joints, we figured we would give it a shot.

We started with an order of fried octopus balls – not ‘pus testicles, but, rather, fried spheres with a creamy octopus-based filling.

These were excellent. Super tender on the inside and crisp on the outside. Hot though, so careful when you pop these balls into your mouth.

I’ve been on a Japanese fried chicken kick lately, so the next thing we tried was their fried chicken appetizer. For just $6.50 this was a great deal. Lots of good, juicy, tender thigh meat with an excellent golden crisp batter on the outside.

The way to go here is ordering their combination platters. My wife got this combo deal that came with soba noodles, sashimi, tempura and some other nice bits.

You can choose hot or cold soba (she picked hot), and small, medium or large orders are all the same price (S=100g; M=200g; and L=300g). Pictured above is a large.

I ordered a combo that came with soba noodles and a chicken and egg rice dish.

I, too, ordered large and hot.

I think, though, the noodles weren’t the star of the show here, as odd as that seems. All the stuff AROUND the noodles was better. Maybe because we picked hot/soup style? Perhaps the best way to go is cold noodles or tsukemen style (you dip the noodles into concentrated and flavored broth/sauce).

One last pair of things to mention: the desserts. My wife’s combo came with a scoop of ice cream. They were out of black sesame so she picked green tea. It was good but not quite sweet enough for my tastes. I generally dislike all things green tea, so take that assessment with a grain of salt.

That said, I was intrigued by the idea of a green tea tira misu, so I had to order it.

It was amazing. The green tea wasn’t bitter – it was sweet. And when we combined the tira misu with the whipped cream and sweet red beans in one bite, the flavors were outstanding. I highly recommend this for dessert.

SOBA NOODLE AZUMA
251 W 55th St
New York, NY 10019

9Ten

For years I joked about this place going out of business, because as soon as it opened, the City of New York decided to rip up the sidewalk in front of their establishment while simultaneously renovating the stairway down into the subway on the northwest corner of 57th & 7th.

The whole spot was a shit show, and unless you l knew to maneuver the construction walkway to get to a particular establishment (bar, cleaners, bodega), then you’d be walking by the joint without ever looking. So I used to say “9Ten is going to close on 11Twelve.”

I imagine all businesses along that stretch suffered, but 9Ten must have felt it the hardest since they just opened as the construction began.

It was a diner before, and it’s a diner now. Three years later, and with countless millions of city contract dollars completely milked dry, the sidewalk and subway stairs are open. Business is booming.

It’s very nice inside and the menu prices are extremely fair considering the location.

My wife and I popped in for a quickie before flying out to the Azores for vacation. Here’s what we had:

The Reuben sandwich with French fries.

Not sure why it’s not listed on the menu without the fries, like everything else is, but at $14 this is a great deal. It’s more like a pumped up grilled cheese than a Reuben but I really loved it.

Next up was the roast beef sandwich.

This has melted cheese and horseradish sauce but it is otherwise a cold cut style sandwich. Very nice. Slightly pricey for $11.50 but my wife and I were full between this and the Rueben that came with enough fries to share.

I’ll definitely be back – if not for another Rueben, then to try out the burgers.

9Ten
910 7th Avenue
New York, NY 10019

Sushi By Bou

The concept of a quick and high quality meal is something in which all NYC denizens are interested. Sushi By Bou executes that concept in spades with its 30 minute omakase.

Some of you might already be familiar with the kiosk location of this joint down in Gansevoort Market. Same idea, but this is a dedicated space in a really fun location beneath the Sanctuary Hotel near Times Square.

There’s only room for about 7-10 people inside, but with fast 12 or 13 piece nigiri offerings, you won’t have to wait very long if they’re already full. Enjoy one of the awesome cocktails while you wait.

There’s some great showmanship too. Chef David is an outgoing guy, funny, and enjoys chatting it up with the diners. And in such a small setting, you may as well get to know the people you’re eating with for the next 30 minutes. The scenery is nice too. I enjoyed watching David torch some of the pieces of nigiri.

Here’s some video of him making the wagyuni (uni on top of seared wagyu):

There’s really no point in me reciting what each piece was and giving a review of them one by one. They were all fantastic. Don’t murder me if I mislabel any of these, but I think I did a pretty good job of identifying them all.

Hamachi

Tuna

Shrimp

Golden Snapper

Scallop

Wagyu

Uni

Salmon

Tuna Belly

Flipjack

Wagyuni

Roe

Eel

My favorites, obviously, involved wagyu, uni and roe, but I was also impressed with the scallop and skipjack pieces as well. I highly recommend checking this place out. You won’t be disappointed

SUSHI BY BOU
The Sanctuary Hotel
132 W 47th St
New York, NY 10036

Hide Chan

This joint recently opened near work, so I popped in for lunch one day. I ordered the deluxe ramen for $17. It’s a tonkotsu pork bone broth with sliced pork (three pieces), boiled egg (sliced in two), kikurage mushrooms, scallions, onions, bean sprouts and cod roe.

 

I really liked it. The broth had a thick, rich flavor without being too oily, fatty or salty. All of the toppings and components were well prepared, fresh and nicely cooked.

The noodles are customizable, meaning you can choose wavy or strait, and whether you want them firm or soft. I went with firm and strait, like a Viagra cock.

I’ll definitely be back here again soon. They have some really interesting broth flavors outside of just tonkotsu, and some great looking sides and apps as well.

UPDATE 8/1/17

I went back with my wife and tried two different ramen styles, as well as the fried chicken app. The fried chicken was good. The breading was super light, if even present, and the thigh meat was really tender. I think I liked Zundo-ya’s fried chicken better, though.

Next up, spicy black garlic ramen.

For the first half of the bowl, I liked this better than the deluxe style from my first visit. However, the flavor was aggressive and I preferred the deluxe style while I was slurping the second half. I guess it depends on your taste buds.

Second bowl: veggie ramen.

The soy milk broth is super flavorful, and it inspired me to create a hybrid broth consisting of pork bones cooked in soy milk in order to have an even more milky consistency to the broth. I’ll have to try it at home soon.

HIDE CHAN
314 W 53rd St
New York, NY 10019

Badshah Modern Indian

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.

BADSHAH
788 9th Ave
New York, NY 10019

Crispin’s

My wife and I grabbed a Groupon for this place that scored us a bottle of wine, a shared app, two entrees and two desserts.

When we stepped into this joint it felt like we had stepped into a wine bar meat shop in Rome. The warm wood decor was inviting and cozy, and starting our meal with some red wine and salumi just brought us right back to our Italy vacation.

There were no offensive limits to what we could choose from the wine and app selections, by the way. And the meats were high quality and consisted of salami, prosciutto, mortadella and brasaeola. This was my favorite item of the night.

Our entrees were both good, but my wife’s lamb shank was the winner between the two. We were limited in our selection to items that were listed for $24 or less.

Interesting though – instead of a bed of orzo, as is traditional, this featured as bed of roughly mashed potatoes. They were tasty.

I had a pork chop. It was pretty big at 16oz, T-bone style.

It was nicely cooked and tender.

For dessert we did a chocolate cake with vanilla ice cream, and panna cotta. The panna cotta was great. Super smooth, light and flavorful.

Overall this is a good deal and I recommend picking up the Groupon if they’re still offering it.

CRISPIN’S
764 10th Ave
New York, NY 10019

Bann

I picked up a Groupon deal for about $12 that gave me $40 to spend here at Bann. Pretty solid bargain. My wife and I started with a pair of apps; steamed buns and wings.

The buns contained marinated thinly sliced beef rib eye and spicy daikon. There were pretty good, and I liked the sauce, which was based on spicy bean paste, only a little thinner.

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I liked the wings a lot, though I wish the honey chili glaze made them a little spicier. In any case they were hot, crispy, tender and tasty. And that’s ultimately all that fucking matters.

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For our entrees we went with a noodle dish and a rice dish. First, the rice dish: steak tartare bibimbap with a raw egg yolk.

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This was pretty great, served cold, of course, with a side of spicy bean paste. The greens there are spinach, and there are some other shredded veggies and mushrooms in the bowl as well.

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Our noodle dish was very similar to a pork belly lo mein.

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It was pretty good, but had I known it would be similar to Chinese food, we probably would have selected something else.

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LIFT!

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BANN
350 W 50th St
New York, NY 10019

Chai Thai Kitchen

My wife and I came in here for a quick meal after passing by for two years and wondering if it was any good. The quick verdict: it was!

We started with these sweet chicken and peanut dumplings.

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I don’t mean “sweet” in the way a dude would say after waking up with an awesome tattoo after a drunk night out.

I mean “Sweet” in the actual flavor sensation. The peanuts had an almost honey roasted type of sweetness to them.

My wife nabbed this spicy coconut chicken curry noodle dish, which was topped with crispy fried “bird’s nest” noodles as well. Usually these dishes are way too “sweet” for me, but this was really good.

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It came with rice (unless that was my dish that came with rice?), but might have benefitted from a hunk of French bread for dipping. But I think that’s more of a Vietnamese thing than a Thai thing.

I went with a dish that really jumped off the menu at me, because it reminded me of the fried whole fish we had in Vietnam that I loved so much.

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The reason why is because of the sauce that comes with it. It’s fish sauce, spiced up with cilantro, peppers red onions and scallions.

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The fish was fried to a perfect golden crisp, and the bones were pretty easy to maneuver for the most part.

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The meat was tender, juicy and soft on the inside, and crispy on the outside – just how I like it.

Oh and one of the cool things about this joint is a nice pond up front that circulates water around and has little floating flowers.

CHAI THAI KITCHEN
930 8th Ave
New York, NY 10019