This review is for the Mishik Pulsd deal and not the premium omakase offered on their regular menu. So make sure to read below, too.
This Pulsd deal was pretty good, and I would say that Mishik is especially good if you are going for their premium omakase sets with better pieces. We still enjoyed the Pulsd deal, don’t get me wrong, but my wife and I enjoyed a few other spots more in that price range.
Mishik flies their product in from Japan and dry ages all of the fish used in their omakase. The aging process takes anywhere from one to three weeks depending on the fat quality and flavor of the fish. The chefs inspect everything upon arrival to determine how long it will be aged.
Their Pulsd flash deal is curated for the price point, but they also offer two different omakase dinners: one for $120 and one for $165, consisting of an appetizer, roughly 12-16 pieces of premium nigiri, a handroll, soup and dessert.
While we enjoyed the Pulsd deal, we probably would have enjoyed one of the other omakase meals more here. Premium!
That said, my favorite items were the king salmon, the donburi bowl, the hand roll with fried shiso and eel, the torched golden eye snapper, and, of course, the uni. They were very generous with the uni!
Go give this place a shot! I think you will enjoy it too.
What a waste of money. I was really excited about this place, but everything was so overpriced and underwhelming that I’m not sure I’d ever go back, not even to the upstairs salumeria (when it opens next month).
Roscioli is a famous eatery in Rome, which my wife and I loved when we went nearly 10 years ago. The NYC location just didn’t meet expectations. As you can see above, it was a fixed menu with additions available for a starter and wine pairings. The meal begins with a watered down negroni of sorts, and some nice bread.
The first course of panzanella and burrata was the best of the meal. Bread soaked in tomato and onion juice with cheese. Can’t really go wrong.
The added tuna appetizer for $28 was a total rip. It tasted like mediocre poke; occasionally stringy, cheap fish. Skip.
Then there was a blob of glue-like risotto. Meh.
The pasta was good, as expected (carbonara). But for the price and portion size I can think of a dozen other places off the top of my head that are just as good if not better.
The meatball sucked. Mushy, no character. I’ve had better free samples as Costco.
Then there were two hunks of slightly rubbery cheese with a delicious aged balsamic. I was hoping for that crunchy crystallized texture from the cheese. Nada.
And finally, runner up for best part of the meal (tied with the pasta), a humble tiramisu. I love this shit, but at $150 a head all-in (no wine pairings, and with tax and tip) they need to step up their game.
Over all, this place is a pass for me. It’s too bad Motz’s burger joint wasn’t open yet next door. I would have followed up a bad meal with a good one.
In all my years in NYC, I never tried Balthazar until last night. I had heard all the great stories: awesome steaks, awesome fries, awesome bread. Only one of those is true, but there are other things worth noting.
My wife and I stopped in for a quick meal at the bar. We started with some nice stiff cocktails, and a pair of apps: escargots and steak tartare. BIG FRENCH.
The escargots were awesome. We crushed them quickly. The tartare was average to good, but the slices of toasted bread were awesome. In fact, the Balthazar bread is so good that other restaurants use Balthazar bread for their bread service.
For our mains, we had the burger and the steak frites.
The burger was really good. Nice crust, great flavor, ample cheese coverage.
The steak, however…
… was Applebees level trash. It was cooked nicely, but the quality was average at best.
I can make anything look good, but this was a 5/10 or 6/10 at best. At $42 this felt like a rip off, and I think it was either flank or flatiron. Not strip as I was kind of expecting. The fries were very good, but not quite at awesome level. Go across town to Raoul’s if a killer burger and steak frites is what you’re after. Here, I would stick to the bread, the burger, and the snails. And yes, the fries are still worth trying if you haven’t already.
My wife and I went to 19 Cleveland – a newish Israeli/Tel Aviv joint – for a friend’s birthday. I’m not quite sure of the names of the dishes we had, as so many small plates came out and some aren’t necessarily on the regular menu. Everything was really good so I’m just going to do a pic dump and highlight my favorites with some extra words.
The falafel and starters were all great.
The hummus was awesome. Probably the best I’ve had other than the fave bean and olive -based one at Coco J’Adore.
I really liked this crispy kale, beets and farmers cheese dish. It reminded me of the one I loved at Le Turtle.
Incredible schnitzel. A top dish of 2019 contender for sure. Make sure you get this. It comes with a platter of greens too, to make it into a Milanese of sorts.
I also really loved this lemony and buttery pasta that came with a fried poached egg on top. DELICIOUS!
Roasted cauliflower.
Branzino.
Awesome halva ice cream on this first dessert plate (the stone great color).
That about does it. I’d definitely come back here again and I highly recommend it. Fun spot.
19 CLEVELAND
19 Cleveland Place
New York, NY 10012
I’ve been meaning to try this spot for about four years now, and I finally got around to it. At least for the burger, anyway.
The Raoul’s burger debuted in 2015, and it has taken the burger world by storm ever since. This au poivre style masterpiece comes with sauce on the side, as well as a nice crispy set of French fries.
On top of the burger is some dressed spinach, sliced gherkins, red onion and a blob of triple-creamed French cheese that reminded me of a soft, velvety and mildly tangy goat cheese. The bun is a soft yet supple challah from Amy’s Bread. Perfect.
The bartender told me to cut the burger in half to make it easier to dip into the au poivre sauce, and he even cautioned me to ration some sauce for fry dipping. Wise words.
However, this revealed that the cheese was relegated to one spot in the middle of the burger, and not spread evenly from edge to edge. I didn’t mind much, as this made for slightly different flavor experiences with each bite. I also didn’t have that issue on the second trip (see halved pic above).
I loved this burger, and it’s easily in my top five at the moment. While the price tag was steep, I thought it was worth every penny.
I’ll be back for the strip steak au poivre very soon.
UPDATE 2/29/2020
I tried the steak au poivre and it was delicious, tons of tasty sauce filled with peppercorns, shitloads of awesome fries. 8/10.
I saw some Instagram photos of a great looking burger from this joint, so I had to go check it out.
The Houseman burger is a double patty with melted swiss, griddled onions and mushrooms, all cooked perfectly and slapped in a toasted potato bun.
Really flavorful, and dangerously easy to crush two or three of these in one sitting. For $20 it comes with fries, and you can get a $2 beer with it as an add on. Great deal.
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.
The Charlie Bird restaurant team recently opened this joint, and since opening it has gotten a lot of hype and attention from the food fanatic community. Namely, for the pizza and the pasta.
My wife and I came here with a crew of other food instagrammers so that we could try a lot of stuff and snap a bunch of pretty pictures.
The menu isn’t too extensive, which I liked. It listed a bunch of eye catching stuff that I wanted to try. I was also happy to see escarole make an appearance here in the greens section (though I didn’t get to try it out).
We tried three starters: pane carasau, cuttlefish and sugar snap peas. All were good, but slightly small in terms of portion size for the price point. While this is a “no tipping” restaurant and one should expect higher pricing, I felt that they went a bit too far. Based on my accounting of things, I’d say they are charging about 40-50% more per item. If you figure a 20% tip into the math, then you’re still overpaying by 20-30%, depending on the particular item in question. So while the idea of a no tipping restaurant may seem great, the real loser is the customer, who can no longer adjust their tip downward for low food quality or poor service. Our waiter was kind of a dick, and I wasn’t super impressed with the food either. As such, I felt like I over-paid for several aspects of the meal.
The pane carasau is essentially what you might get for free in a bread basket at a high end Italian joint. It was really just thin, crispy bread chips with a small dollop of delicious, warm honey and black pepper ricotta. $9.
The cuttlefish was steep at $18 for this plate:
The pickled peppers on top were a nice hit of heat, and it was cooked nicely in terms of texture, with only a slight bit of it being, perhaps, a bit overcooked and chewy. It tasted clean, though, and the charcoal grilling method added a nice earthy ash flavor to it.
The snap pea dish with watercress and cream was probably the best of the three, but, again, extremely overpriced at $17.
The peas carried a nice sweetness, but I was hoping for more cream.
Now for the pizza (category 1: full pies only, no slices available). We tried two pies: little neck clam and the special pizza of the day, which was a morel mushroom and cheese pie. The clam pie had good flavor, but it felt a little sparse on the actual clams and toppings. That means the diner feels ripped off when paying $24 for six small slices. That’s a hell of a profit margin when you think about how cheap it is to make this shit!
The morel pizza could have used more toppings a bit closer to the edge of the crust. That wasted real estate also translates to the feeling of being ripped off when the bill comes. This was, however, the better of the two pies, in my opinion. The morels had a meaty quality to them, and a good amount of earthiness.
On the pasta angle, we went with the baby goat pappardelle. This was a delicious dish. The meat was very tender, and the pasta was well dressed with sauce. The texture of the pasta was just right. While the portion size felt a little bit small for $23, I didn’t mind as much because it was top notch quality.
For the meats, we tried two dishes: pork shank for two, and dry aged rib eye for two. Let’s start with the pork.
This was delicious. While a bit small for two, the price of $48 wasn’t too bad. Well, I mean, when you compare it to the outstanding crackling pork shank with firecracker apple sauce at Maloney & Porcelli, which only costs $36 and can feed two people with extra to bring home, then, yeah, it’s way overpriced here. But given all else on the menu, I felt this was probably the best bargain. The flavors were outstanding and it had hints of sausage spice from the fennel and rosemary. This is a must-order if you decide to come here.
You can pass on the rib eye, however. It definitely delivered on the dry-aged flavor, but it was very small for two people to share at $125. If I had to guess, I’d say this was about 22oz on the bone. Maybe 24oz. For that size steak at a steakhouse, you pay between $50 and $60. So here, I would have expected to pay about $75 to account for the tip being included. At $125, we are looking at a massive fucking mark-up.
Contrast this with the best rib eye in Manhattan over at Osteria Morini, just around the corner, which offers a steak that’s more than twice the size of this thing at 52oz, with 120 days of dry-aging flavor, and accompanied by two generously-sized sides for just $145. Uhh… no brainer. Anyway, this steak had a bit of chew to it. Not as tender as we had hoped and expected from dry-aging.
It was cooked perfectly to medium rare, and it had a great crust on the outside. The crispy meat surrounding the bone was excellent as well. However there was no rib cap to speak of. Perhaps it was butchered off for some other use. 7/10.
The steak came with this nice roasted onion:
And something came with this side of citrus-dressed arugula:
But the highlight of the night, aside from the pork shank, was seeing Michael J. Fox and Dennis Leary in the dining room, eating together with their wives.
To sum up: skip this place unless you are focused on the pork shank. If that’s not your thing, then stick with the pizza and pasta, but I, personally, would still go elsewhere for those even though both were pretty tasty.
Taureau is a French fondue joint down in SoHo that’s owned and operated by the same badass chef dude, Didier, who runs neighboring La Sirene and cross-town East Village gem Le Village.
My wife and I were invited here to round out a trio of press dinners for Didier’s restaurants.
The atmosphere here is cozy, with dim, warm lighting. Taureau derives its name, logo and decor concepts from the Taurus zodiac sign. It’s an earth sign specifically, and everything served and used for decor is of the earth (no fish on the menu, lots of natural objects for decor, dark wood and earth tones for the seating and tables, etc).
The concept of fondue is pretty simple: melted cheeses, hot oils, mulled wines and melted chocolates, in which various meats, veggies, fruits, breads and other items are dunked and dipped prior to eating. It’s not complicated or messed with here at Taureau. As with his traditional French bistro La Sirene, Didier has kept his fondue concept restaurant straightforward, and I believe it’s the only fondue gig in town.
The fondue experience is inherently communal. No guys: there’s no LSD, cult leaders, hippies or outdoor multi-day music festivals. I only mean “communal” as in everyone is using the same cooking vessel. As such this lends itself to be a good place to go both with a group of friends, or even for an intimate date. After you share cooking vessels, you can share a bed together. And with music like Barry White playing during the meal, the mood for such behavior is subconsciously set. One caution I will give you is this: be prepared to come away with a scent of cooking oil on your clothing. Didier has some good air circulation in the restaurant, so it wasn’t as thick as I expected. However sometimes the fondue pots can smoke up a little bit, and the oil smells can cling to your fabrics – JUST the oil smells though; the cheese and chocolate smells don’t cling. So even though Barry White may have lubricated your libido while you were indulging in chocolate covered strawberries with your lover, you both may come away with a “fast food employee” smell on your persons that could ruin the mood. I suppose you can simply double down on the sexy and eat topless if you want; then there will be no smell on your clothing. However, while it’s perfectly legal to go topless in NYC, it may be frowned upon by the restaurant and its diners, and if you drip hot oil, liquefied cheese or melted chocolate on your nipples, you may regret the topless dining decision very quickly (unless, of course, you’re into that weird shit).
I have to be honest here: I had been to a fondue joint out on Long Island once and I didn’t like it very much. It felt over-priced and the food was underwhelming. But here, I knew I was in good hands with Didier. Everything I have ever tasted from his kitchens was high quality and really delicious. As such I was excited to dive in.
Okay so, basically, you choose your price point and fondue accompaniments (very reasonably priced, ranging from $43/pp to $52/pp), and soon the food starts to come out as the fondue pots heat up on built-in electric heaters that are embedded in the tables. They serve wine too, so you can pair your cheese fondue with white, and then transition over to red for the meats:
The first course is a salad along with some croutons, which is unlimited if you choose to gorge yourself:
The salad is mixed greens, lightly but evenly dressed. The croutons are for your cheese fondue course that comes out with this. We tried four different cheese concoctions. The first was a nutmeg-infused cheese, which smelled like fall:
Then a combination of various Swiss cheeses:
And a cauldron of Monterey jack and cheddar cheese:
But my favorite was this earthy truffle perigord cheese:
It went perfectly with our side items for dipping, which consisted of broccoli, chorizo, fennel sausage, and portobello mushrooms:
In particular, the mushrooms with the truffle cheese was an incredible “double-down” on the earthy flavor notes. And the chorizo went really nicely with the nutmeg cheese. The spice of the sausage was off-set and balanced by that touch of sweetness from the cheese. We kept diving in, dipping food, and dodging and ducking from any errant drips of melty cheese as we reached over and across each other. Dodge, dip, dive, duck and dodge. Just like the five D’s of dodgeball, from the Dodgeball movie:
Some drip-catching plates could have been helpful, I suppose, and I guess we could add a 6th D for the dodgeball reference, for Didier. He has truly created some really amazing cheese combinations, and that truffle cheese was the big star of the show for the evening. I just kept going at it, even when all that was left to dip was the broccoli!
After about 15 hits of truffle cheese, I thought I might be full, but then the meat course came out. Our cheese fondue pots were swapped for four new pots: red wine, vegetable oil, olive oil and peanut oil. The idea here is to dunk your meat in for varying amounts of time (depending how thoroughly cooked you want it), and then add a little sauce to it before eating. The sauces included a dijon cream, truffle red wine reduction, peppercorn gravy, gorgonzola cream and Hollandaise.
The sauces paired in unique ways depending on which meat you chose, and which fondue pot you used for cooking the meat. The meats are all marinated and pre-sliced, by the way, for maximum tenderness. Our meat selections were as follows:
Pork (cook for 45 seconds):
Chicken (cook for 45 seconds):
Filet Mignon (medium rare 15 seconds):
Hanger Steak (medium rare 15 seconds):
My favorite pairings were (1) hanger steak cooked in olive oil and topped with the truffle red wine reduction sauce; (2) filet mignon cooked in red wine and topped with the gorgonzola sauce; (3) pork cooked in red wine and topped with the peppercorn gravy; and (4) chicken cooked in peanut oil and topped with the dijon cream sauce. Really good shit.
Dessert, as you can imagine, involved copious quantities of melted chocolate. We tried both the milk and dark chocolate varieties:
We were served a plate of sliced fruit and dessert breads for dipping. Bananas, pineapples, apples, kiwi, grapes, strawberries, banana bread, white chocolate bread and even marshmallows were all involved.
You can mix and match to your heart’s desire. I was actually surprised to find that I liked kiwi with milk chocolate. Pretty interesting.
But you can’t really beat the simplicity of a chocolate covered banana or marshmallow:
That about covers it for this really fun fondue night. If you’re up for something unique and different for dinner, this is definitely the way to go. When you go, tell Didier that Johnny Prime sends his regards.
