Tag Archives: short rib

TAK Room

My wife took me to Thomas Keller’s new Hudson Yards eatery, TAK Room, for my birthday. This meal was pretty awesome, so let me get right down to business.

Cocktails

This place has a great selection of classics, spins on classics, and new style cocktails. I went with the “Old Hat” old fashioned. I liked it, but both my wife and I liked her order better (Waldorf Vieux Carre)

We both remarked that the cocktail pricing wasn’t too rapey. And it’s worth noting here that the bar and lounge area is seriously impressive. The bar is backed by windows, offering an impressive view. There’s plenty of lounge style seating near the bar, where you can drink, snack and enjoy the live music on the stage.

Table Bread & Crudite

This was a nice touch; the crudite was cold and fresh, and that butter extruder thing is becoming insta-famous. There are two varieties of delicious house made breadsticks as well.

Green Garlic Agnolotti, Razor Clams, Gremolata

Strong opener, and an easy contender for my best pasta dishes of 2019. It almost had an oreganata flavor to it, with a great balance of textures.

Beef Tartare

This had some freshly shaved horseradish on top of the raw egg yolk, and was really nicely executed.

Prime Rib Cart Service

Take a look at this video of the prime rib service cart:

That’s Snake River Farms domestic wagyu cross, highly marbled and riddled with intense flavor.

This is easily one of the best prime rib orders I’ve ever had. At $110, I would bark about it being too expensive, but it really was worth every forkful. 10/10.

Short Rib Beef Wellington

Check this out:

A beautiful specimen. The short rib was snappy, but super tender.

The puff pastry was perfectly cooked from end to end. Perfect execution.

The only thing I disliked about it was the perigourdine sauce. It had a bitter and almost burnt flavor to it. Luckily that was poured on the side rather than on top of the dish. 9/10.

Champagne Cake, Strawberry Creamsicle Ice Cream

This was a pretty tasty special for dessert (not on the menu), and they generously gave us a couple of glasses of rose champagne to go with it, on the house. Here’s the dessert menu:

Box of Caramel Corn

This comes with your dessert, for the table. Jumbo size pops, very few kernels. Highly addictive.

Views, Decor & Service

Last but not least, one can’t really do a proper review of a joint like TAK Room without speaking about the views, decor and service.

The outer rim of the gorgeous dining room overlooks “The Vessel,” the new scalable art structure in Hudson Yards.

The decor is like a cross between 60’s mod and 20’s art deco. It’s truly beautiful. The service matches the spectacular views and decor, with an impeccably neat, attentive and genuinely nice wait staff. We even saw the likes of Thomas Keller himself, doing one of the prime rib cart services, with Geoffrey Zakarian watching from afar:

One of the managers gave us a quick kitchen tour too, which was really interesting to see. The place is immaculately clean, and they showcase their selection of premium meats in a glass cabinet near the kitchen entrance. Listen carefully for specials, as they were offering cote de boeuf rib eyes at varying sizes.

In summary, this was one of the best meals I’ve had this year, and I look forward to going back to try more beef and even their roast chicken for two. We just need to save up a little bit, because this place is pricey. All in, this meal was $467 with tax and tip. Woof. Here’s a look at some of the pricing:

Here’s a quick update of the minute steak (a thin slice of NY Strip, also Snake River Farms) with fries.

I think a thicker but smaller cut would be better here, and maybe call it a three minute steak. 7/10. The fries were great though.

And a follow up on the burger, which the NY Post called the best in the city.

This is pretty good. Wagyu patty with aged cheddar, LTOP, on a sesame seed bun. I think I prefer a couple of other burgers here in Hudson Yards over this one, but for $24 it comes with those awesome fries, so it’s a good deal. Lunch only though.

TAK ROOM
20 Hudson Yards
5th Floor
New York, NY 10001

Karvouna Mezze

Karvouna Mezze is the new Greek tapas (“mezze”) joint and meat house that just opened on the Bowery, headed up by the former chef from Merakia, Giuseppe Scalco.

I came in with a group of Instagramming bastards to try out some dishes and to feature our favorites on our profiles. Here’s what we tried:

Peinirli (Greek Pizza Boat)

I like the idea of this, I just wasn’t a fan of the flakey, dry dough. The fillings (bacon, herbs and cheese) were all great though.

Octopus

This was nice. As a mezze portion, this is actually pretty sizable.

Baked Eggplant

Generally I’m not a big fan of eggplant, but this was great. I really liked the presentation in a scooped-out and halved eggplant. You can even still see the stem on the top end. Great Mediterranean flavors on this; semi-Italian and semi-Middle Eastern.

Greek Salad

This was simple and delicious. A must order. Perfect and fresh.

Pork Belly

This was tender and flavorful, but I found myself going after the stewed greens underneath more than the actual pork belly. The ouzo and honey marinade was interesting though.

Lamb Ribs

These are amazing. I loved them at Merakia, and I love them here. They’re perfect as a mezze snack with three to four ribs per order. Great spice on them, expertly cooked, nice fat and tenderness levels.

Kleftiko

This was a bit of a let down. I really enjoyed the Kleftiko at Merakia, which was served like a stew in a bread bowl. Here, there was just too much bread and not enough of that stewed sauciness. It came off a bit dry, unfortunately, and the bits of lamb inside just weren’t tender enough to recall the stew format of the traditional dish.

Short Rib

This was awesome. So tender and flavorful, and sitting on a bed of braised greens and lentils. I could eat this every day.

Mixed Grill For Two

This was a lot of fun. I really enjoyed the pork and sausage. It comes out on an actual grill, though you aren’t really cooking anything since it isn’t hot enough. It’s more of a show piece and meat warmer.

This is great for a group meal to share. Even the veggies on there were tasty, and it comes with some nice lemon potatoes too.

Red Velvet Halva

This was my favorite of the three desserts we tried. But don’t expect the texture and flavor of halva just because halva is in the name of the dessert. This tasted more like a gelatin or stiff mousse. Really delicious.

Baklava

A beautiful and tasty take on the classic dessert. A nice balance of sweet and savory, and it comes with a slab of rose jelly, which looks invisible in the pic above.

Chocolate Covered Digestive Cookies

This was like a chocolate covered biscotti. Interesting, but not something I would get again. I just didn’t love the flavor combination. A nice thing to have with coffee though, for those of you who are into it.

I would definitely go back here for the eggplant, ribs, mixed grill and short rib. Go give it a shot! I should also note that when we were there, the health inspector gave a surprise visit and fucked up the entire flow of the kitchen for a good hour or hour and a half. This place is brand new and the chef is very talented, so I have no problem recommending this place to others.

KARVOUNA MEZZE
241 Bowery
New York, NY 10002

Kizuna Nikkei

NOTE: This joint is now closed.

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.

KIZUNA NIKKEI
318 5th Ave
Brooklyn, NY 11215

Pat LaFrieda Meat Counter

I’ve been fixing to get to this spot in The Pennsy for a while, and I finally had the opportunity last weekend. I organized a bunch of Instagram food savages to come in and shoot pics, sample the menu and promote the LaFrieda brand, which I have come to love so much.

First up, the roast beef sandwich:

This baby is served cold cut style, with bleu cheese, horseradish aioli, pickled red onions and watercress on a toasted semolina roll.

It’s very difficult to choose a favorite among so many selections here. It really depends on what mood you’re in.

Next was the black Angus steak sandwich.

That’s sliced filet mignon with melted Monterey Jack cheese, caramelized onions, baby spinach and au jus on a toasted ciabatta roll. Awesome.

Grandpa’s meatball sandwich is pretty tight.

Tomato sauce and fresh mozzarella on a pressed ciabatta roll. Simple and delicious.

This fucker was intensely flavorful.

Slow roasted pork with broccoli rabe and melted provolone on a ciabatta roll. So juicy!

“World’s Greatest Hot Dog” is a bold claim for a menu item to make, but LaFrieda really delivers with this.

This baby is actually two hot dogs with honey mustard, caramelized onions and hot peppers.

As you can see, the dogs are split and grilled, which is a big win for me. I love that preparation.

And finally, the short rib platter.

This is slow roasted and maple glazed, served with greens and a celery root slaw.

For $15 this has to be one of the best buys in NYC for a steak.

This stuff is fork tender too. I was barely able to pick this up without it falling apart – that’s how soft it is!

Do yourself a favor and get this right away. 9/10.

My wife had the genius idea to pop all the items from the soft rib platter onto one of the LaFrieda homemade potato chips.

Pretty incredible! And wash it all down with fresh lemonade or iced tea from the taps.

PAT LAFRIEDA MEAT COUNTER
The Pennsy
2 Penn Plaza
New York, NY 10121

Tortaria

Type 2 Creative and Be Fat Be Happy threw an awesome holiday bash at Tortaria to help promote the restaurant. But it ended up being the sort of unofficial holiday gathering for all of us foodporn slingers on Instagram.

Everyone slapped on hats and ugly sweaters to crank up the “festive” levels. This one, worn by @StuffBenEats, was by far the clear winner:

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And he was even sporting some nice Mexican corn there, which looked like yellow Christmas trees covered with cheese-snow.

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Here’s my sweater, in an awesome guac photo that Ben took:

A photo posted by Ben Hon (@stuffbeneats) on

The guacamole here is tight, speaking of. Lots of flavor, and good restaurant quality chips and salsa to go with.

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And the pitchers of margaritas? Slammable!

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A few interesting new menu items were trotted out for us; the tortas (sandwiches). This one is made with thinly sliced fried eggplant, and topped with chipotle sauce, bacon and avocado. Really nice.

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The one I was drawn to most, however, was this short rib torta:

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This, too, is topped with avocado. There’s also lettuce, fried onion and jalapeno peppers on there as well.

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And of course, tacos!

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I’ll definitely be back here. This is a great place to just get blasted and eat your face off. Nothing pretentious about it!

TORTARIA
94 University Pl
New York, NY 10003

The Tang

The Tang is a great little noodle bar on 1st Avenue at 7th Street. I was invited here for a PR event showcasing some of their current and forthcoming dishes. Everything I tasted was really fucking good, and, in fact, the noodle quality is probably the best I’ve had in town so far. They’re strong, thick, have a really nice texture and snap to them, and they’re really nicely flavored in all the dishes I tried.

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The meats in all of these noodle dishes are outstanding, by the way. One had braised pork belly, one had sliced beef, and the other had ground meats.

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Some of the soup noodle bowls are excellent too.

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But this place is more than just noodles. One standout item was the sliced beef short rib. These babies are packed with a ton of flavor, and cooked so perfectly. You don’t see short rib presented like this too often, like a real cut of steak on a plate, so I am featuring it here for my steak reviews as well. Short rib can be fatty, and that’s why it is usually either grilled hard with tons of sauce, or braised. But here, it was leaner and notably excellent at medium rare temps, because it was cooked sous vide style for 20 hours. 8/10.

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This place is really my speed, especially given this large format pork knuckle/shank dish that will be rolling out on the menu soon. It’s super soft and tender.

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I also tried a sesame tofu dish, a salad with soft boiled egg, and some sliced, rolled chicken with chili oil.

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THE TANG
120 1st Avenue
New York, NY 10009