Tag Archives: times square

Marseille

My wife and I went to Marseille in the Times Square / Hell’s Kitchen area to help them promote a special menu for Stinky Cheese Week.

We started with some drinks, and then had a few more. They were all good. Coffee old fashioned, Stinky Cheese Week special negroni, Lillet spritz, and some champagne.

In fact I really liked the bar here as well.

I also really liked the bread and butter they served us with dinner.

We started with the Stinky Cheese Week special French onion soup. I enjoyed the cheese, and the beef broth had a pretty good flavor.

I’ve had better elsewhere, but it was certainly satisfying.

The escargot were a bit light on flavor. I was able to pick up the herb flavors easily, but the garlic and butter application was much less than what I’m used to. In fact it may have been an oil instead of a butter. At least that’s the concensus my wife and I came to. I didn’t dislike them, they were just very light and unexpected.

My wife ordered the duck, which had an interesting preparation. It struck us as more German than French: It came with boiled potatoes as opposed to gratin (menu said gratin). And it also came on a bed of sauerkraut, which seemed to throw off the flavors and compete with the duck.

Unfortunately the duck itself was tough and overcooked in parts.

I had the steak frites. While I ordered it medium rare, it came out at about medium well or well done. It had decent flavor though, despite the awful sin of overcooking, and the fries were actually great. 5/10.

Continuing with the Stinky Cheese Week theme, we shared the blue cheese ice cream profiteroles for dessert.

I kinda liked it. It was like eating a cheese plate in profiterole form, as the ice cream had the cheese in it, the cream puff represented the toast, crackers or bread, and the apples and honey came in the form of a sauce for pouring on top.

It was very interesting, but admittedly not for everyone. In fact stinky cheeses in general would fit that chatacterization, but what can I say: I love some stinky cheeses.

MARSEILLE
630 9th Ave
New York, NY 10036

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

Manting

My buddy Jeff from @foodmento organized a bunch of influencers to check this place out. I was instantly interested, since Jeff always seems to help me discover new and awesome places (like Pao de Queijo, among others).

Manting is a Chinese dry hot pot joint. What is that? Well, if you’re familiar with hot pot, then just remove the bubbling pot of broth and replace the cooking method with stir fry.

Hot pot is one of the most fun and delicious dining experiences, but hot broth doesn’t necessarily jive with the warmer weather. Dry hot pot is a nice solution to remove some of the temperature heat, if you can take the spice heat.

I can take the spice. Manting is known for having really spicy dry pot (obviously you can order it mild or without spice as well). They will likely caution you against ordering extra spicy or even medium spicy. And even if you manage to get them to give you spicy or medium, it may still be mild if you’re a spice freak like me. I think they’re worried about blowing people’s mouths up, because the word on the street is that this joint is too hot to handle.

The deliciousness of the food is unparalleled. Here’s how it works: you work your way down a row of veggies and fungi, telling the chef which items you want in your bowl and how much. Then you get to pick the meats and/or seafood. You pay by the pound, unlike some places which charge by ingredient.

I filled my bowl with string beans, bok choy, mushrooms, lotus root, tofu skin, okra and bean sprouts before hitting some lamb, beef and fish from the protein section. Here’s the finished product, topped with cilantro and spiced up to medium.

If the dry pot thing isn’t your bag, there is a full menu of other Chinese dishes available for you as well. Here’s a pair of shots of a really nice looking seafood soup:

I’ll definitely be back here again, especially since it’s so close to work.

MANTING
150 W 49th St
New York, NY 10019

Angelo’s Pizza

Through all the years that I’ve lived and worked in midtown, I never once thought to venture into Angelo’s. It’s dumb/arrogant of me, but I always just assumed it was a tourist trap for the people going to see Letterman or Colbert next door. And being just a few streets up from Times Square and right on Broadway, I just assumed it was a shit show, like almost everything in Times Square. Boy, was I wrong.

While it may indeed get crowded at times due to the location, the pizza is definitely on point. They use a nice big coal-fired brick oven that heats up to 900 degrees.

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The guys slinging the pizzas work with robot precision, and nearly every pie that comes out looks identical.

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They’re not all square, obviously, and in fact these square pies are rolling out on the menu soon. The current pizza menu is quite diverse and full of really nice variations. The one that the guy was making above (at least in most of the pics) was a simple style pie with sauce, mozz, chunks of parm and basil. It was pretty good.

My friends at NYCFoodFOMO and BeFatBeHappy invited me here for an Instagram influencer event to sample and take pics of the food for promotional purposes.

The joint itself is category 1 in my pizza review taxonomy, which means that it’s a pie only place, with no sales by the slice. But it’s also a legit Italian restaurant as well with a fully stacked menu. With all that said, here’s what I tried:

There were two pizzas conceptualized by NYCFoodFOMO and BeFatBeHappy. One had sausage, roasted peppers and pepperoni, and the other had ricotta, garlic, bacon and red onions.

Here’s the first:

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And the second:

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Both were excellent, and the circular pies were more of a success than the square pies. I think if I had to choose one, the sausage, pepperoni and roasted peppers was the winner.

We also tried some pasta dishes. Three to be exact. The first was a nice and simple bowl of spaghetti and meatballs.

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The meatballs were pretty good. Nothing can compare to mom’s, but these did get the job done.

Next up was a  carbonara pasta dish with fettuccine and mushrooms.

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Not bad! But it just needed a touch of salt. I guess the pancetta in the dish wasn’t as salty as expected.

Finally was a shrimp and pasta dish with added baked mozz on top.

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Very nice. And then we moved on to dessert. Tiramisu, cheesecake and vanilla/chocolate mousse pie.

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If you’re wondering who these folks are, they’re some of the crazy Instagram food people from the event. Check out the madness:

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UPDATES 7/5/17 & 7/23/17

I finally made it back to try a classic style pie. Awesome.

It is now my go-to delivery pizzeria as well.

ANGELO’S PIZZA
1697 Broadway
New York, NY 10019

BB King’s

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.

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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.

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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.

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

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

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

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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.

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

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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.

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

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

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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).

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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.

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

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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!

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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.

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Check out how perfectly cooked the strip side was:

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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.

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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.

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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

Virgil’s Real BBQ

I used to live just down the block from this joint back in the day. I’ve eaten here many times, but that was all before I started writing restaurant reviews.

Over the course of the last year or two, I’ve had the pleasure of eating some take-out lunch from this joint, in the form of catered work functions. While I recognize that is not the best format to re-experience the glory of Virgil’s, the quality and flavors are consistent enough to what I remember, I’ve tasted enough different items, and, most importantly, I managed to snag a good enough photo (kidding with that reason, of course), to render out a nice, current, up-to-date review of the various menu items that I’ve tried here.

Let’s take this plate of protein, for example:

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Fried Chicken: Great crispy skin and batter, juicy thigh meat too. All around solid item that can hang with all the big boys of the fried chicken world.

Brisket: A bit dry, but packing an amazing smoked flavor in each bite. Good bark on the outside, but the dryness means that this would require some sauce. I ate a slice or two but got bored.

Pork Ribs: Best thing on the plate. These were cooked properly – not braised or boiled – so the meat had good bite texture and wasn’t falling apart. The bark was super tasty too: sweet but still savory.

BBQ Chicken: Skip it. I love a BBQ drumstick, but this was the worst thing on the plate. It was coated with too much shit so that the spice rub on the skin tasted like grainy dirt mud rather than a crispy spice bark. I was annoyed by that.

Pulled Pork: With the addition of sauce, this would be much better. I generally don’t like to put too much sauce on my pulled pork, but with the right sauce – something with a spicy kick and a little sweetness at the back end – this would be delicious.

One thing I will talk about that’s not in the picture is the jalapeno corn bread. Perhaps the joint’s location in tourist central (Times Square) causes them to approach the corn bread with caution, so as to not kill anyone with spicy peppers. But ultimately that means this particular corn bread falls short. The texture and moisture level was great, but I was hoping for some heat. Bummer. But if you approach it like a regular corn bread, then I think you’ll be pleased.

VIRGIL’S REAL BBQ
152 W 44th St
New York, NY 10036

Le Rivage

My wife picked up a Gilt City deal for Le Rivage, with which we shared a 62-day dry aged, bone-in Creekstone Farms/Pat LaFrieda New York strip steak, two sides, a bottle of wine and a dessert for about $100. Pretty great deal, especially if you can use a discount when buying the flash deal.

Anyway, Le Rivage is a cozy French joint in the theater district on 46th Street between 8th and 9th Avenues.

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They gave us some nice table bread with whipped butter to start:

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And the wine was an 80%  Merlot 20% Cabernet blend that was actually pretty good.

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Chef Paul Denamiel cooked our steak to a perfect medium rare.

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The long, 62-day dry aging process imparted a bit of nuttiness and funk to the flavor of the beef. This baby was masterfully prepared. It definitely can hang tough with some of the best steakhouse cuts in the city. Get your ass over here and try it, if it is still available on special. I give it a 9/10. Why not the full 10? I felt like it needed just a hint more salt, maybe just some finishing salt even, but not much.

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The steak came with two sauces, so dipping into these added some of that saltiness that I was looking for from the seasoning. The sauces were a wine reduction and a peppercorn:

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Our sides were actually very abundant. We ordered broccolini and fries, but they brought out two dishes of fries, one dish of broccolini and one dish of carrots. We had lots to bring home.

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I’m a big fan of broccolini, and I cook a mean broccolini at home quite often. I was impressed with it here. It was simply treated with seasoning, garlic and oil. The carrots were buttered and slightly sweet-glazed, and the fries were nice and crisp.

For dessert, we went with the chef’s recommendation, which was a Jacques Torres chocolate chip cookie and a sweetened, spiked milk.

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So simple, yet so tasty. After chatting with the chef for a bit, we learned that he is best friends with Pat LaFrieda, and that Jaques Torres is his godfather! That’s a serious pedigree, and it shows in Chef Paul’s abilities. He did a great job on the steak, especially.

I definitely recommend giving this place a shot, especially if you like to take advantage of Gilt City deals (not sure if this one is still available), or even just their regular three course price fix specials, which are offered daily for between $25 and $40. Very reasonable.

UPDATE – 6/30/16

I went back to Le Rivage to try Chef Denamiel’s award winning French Onion Soup Burger today. Holy fuck, people. This thing is absolutely amazing. It’s not a surprise that he won the “Judge’s Choice” award in New York City Wine & Food Festival’s 2013 “Burger Bash” with this baby, beating out the likes of burger master Chef Capon in the process.

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His patty grind is usually between 60/40 and 70/30 lean/fat, and the beef also comes from Pat LaFrieda, just like the steak I reviewed up above. He seasons the patty with salt, pepper, drawn butter and brown sugar before it hits the grill. After the first flip, he puts on a slice of a Swiss gruyere type cheese called Emmenthal, which melts around the patty to seal in the medium rare juices. This then gets placed onto a butter-toasted sandwich-sized English muffin, and then topped with cognac-reduced confit onions, and then a bechamel cheese sauce for good measure. The top bun is placed on top, and then the French flag toothpick with roasted cocktail onion and gherkin gets popped on. Viola – perfection.

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This is definitely one of my new favorite burgers; it really is unique. I walked out with a full belly, but I was still craving another one. Pretty sure I will be back again very soon, especially because the place is close to both work and home.

UPDATE 12/8/16

Burger still on point:

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Even my maniac food photographer homies agree:

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Croque Madame is stellar!

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Quiche is the best I’ve ever had in my life:

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You can even buy it frozen, to go, to fire up at home!

And the escargot is executed with perfection:

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Garlic bacon frisee salad: amazing. Tangy and delicious.

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Beef Bourguignon: hearty and soul-warming.

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Grilled Salmon:

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Flan:

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Peach Melba:

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LE RIVAGE
340 W 46th St
New York, NY 10036

Ozoku Sushi & Sashimi Bar

The Royalton Hotel has a sushi and sashimi bar up front in the lobby called Ozoku. My wife grabbed a great flash deal for the omakase for two people.

First off, this was a great hickory smoked old fashioned:

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Okay so the food. The first course was the veggies. Soy beans and sesame-kimchi brussels sprouts.

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Next up was a pair of sashimi plates. One was tuna with pickled beets, and the other was hamachi.

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Nigiri was next. A fatty salmon and some more hamachi.

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Then a bowl of soup, which was really awkward to share among two people, but we managed. This was a coconut curry broth with mussels and fingerling potatoes.

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Just when we thought the meal might be over, we got two more plates of sushi rolls. One was tuna, the other was scallop and shrimp.

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And then, finally, after we were pretty much stuffed, we received this plate of smoked porgie.

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Not a bad spread of food! However, the lounge area where you eat is a bit awkward because you have to lean down to the table the entire time, and your back will start to ache. Since the hotel is super sexy and chic, the set up is more like a lounge than a restaurant.

OZOKU SUSHI & SASHIMI BAR
44 W 44th St
New York, NY 10036

Tender

Tender overall score: 77

Tender is a sushi and steak joint in midtown. I recently purchased a Groupon: $49 got me $70 worth of food, though I think I paid less with a coupon code. Anyway, check the review below:

Flavor: 9
I had the rib eye. This thing was damn near perfect. Despite this being a somewhat small sized boneless cut, I only took a single point, and that was because some of the fat was a bit gristled and non-edible. I’m trying to reserve the 10-spot for when I eat every scrap.

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The meat was perfectly cooked inside. If I had to guess, I’d say they are using a sous vide machine, because the ONLY part that was not pink was the immediate edges, which had a wet crisp on them. Check out the cut and you’ll see what I mean in the cross-section:

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The steak was served with some roasted garlic too, which was really soft and spreadable.

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Choice of Cuts & Quality Available: 8
This place has all four of the basic cuts (FRPS – filet, rib eye, porterhouse and strip), however they are only available in one size each. The menu says that the strip is dry-aged and the rib eye is Black Angus, so the quality is good there. There is no other beef available other than a meatloaf entree.

Portion Size & Plating: 7
Portions for the steaks are a bit on the small side. The filet is only 8oz at $38; the strip is 12oz at $54; the Black Angus rib eye is 16oz at $50; and the porterhouse is 40oz at $47/pp, which is $94. Since it is only offered for two, they may as well just say $94 on the menu instead of using the per person cost. I’m uncertain whether you can order it for three and have it be something like a 60oz cut. Plating for the steak was really pretty: a wood tray with a stone inlay plate.

Price: 7
I’m glad we had a Groupon, because I think the sizes of the steaks ran a bit small at this price point. When I saw $54 next to a 12oz strip on the menu, my eyes widened in disbelief. That’s way too high. That said, I think we had a good deal with the Groupon purchase, so I wasn’t cringing when Sir William Price arrived at the table:

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Bar: 8
This was a confusing visit. A good portion of the restaurant was shuttered due to a private event, so I think we were seated in the smaller rear area, where they had a secondary bar. I’ll give it the standard score of eight as benefit of the doubt, because I think the bar in the main dining area sits along some nice frontage on 47th Street, and has a full walk-around square of bar seating space.

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Specials and Other Meats: 5
The only other meat on the menu was chicken. While this only scores half of the allowed points in this category, I have to give credit to the place for sticking to what the sign says on their establishment, for the most part: steak and sushi. The big let down was that they didn’t offer any specials, especially being nestled in their high-powered midtown location on west 47th Street. When I think of a Japanese steak and sushi joint, high quality specialty items come to mind, like Wagyu/Kobe by the ounce, flash cooked on a hot stone with soy sauce and shiitake mushrooms… or tongue-numbing and deadly blowfish sashimi… or soft, delicate uni… NADA!

Apps, Sides & Desserts: 8
We has some sushi rolls as starters. They were only six pieces each, instead of eight. But they were really tasty. First was the Pink Panther, which was king crab-based with a soy wrapper and some crunch.

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Next was Sunset, which had a bunch of different cuts of raw fish inside and on top. Very fresh and delicate.

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We also had some truffle fries. These were perfectly cooked McDonald’s style, with a dusting of parsley and a drizzle of truffle oil. Not too overpowering, but well seasoned. We cleaned out the entire bowl.

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Seafood Selection: 9
There’s a fair deal of seafood on the menu, even outside the sushi realm. Salmon, branzino, mussels and black cod, in particular, with a shrimp risotto to boot. I was surprised by some of the Italian-style preparations that were on this menu.

Service: 9
The staff was very attentive, and our water was always filled promptly. The service was quick too. We were in and out within an hour, pretty much. Very nice, considering that we weren’t in the mood for a huge, long dinner.

Ambiance: 7
While I can’t really give a full blown review of the ambiance here, since we were limited to a smaller portion of the restaurant, I can confidently assess the place based on what I saw. The lighting is very dim. Big props to Sony for creating a camera like the Alpha 7S, which is a fucking BEAST in low light situations. The music was somewhat ridiculous: very bad, corny 90’s music. I think Hootie & the Blowfish played at some point, which is funny because I mentioned above that I wanted the blowie special without any mention of the hooters. Okay so too dim, bad music, an awkward video screen displaying a generic, stock image of sushi with the word “sushi” next to it… BUT a very cool hallway that connected to the bathrooms and the adjacent Sanctuary Hotel (lots of Buddha and far eastern/Indian statues – those were cool).

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UPDATE 8/7/17

I came back in with the PR company that represents the Sanctuary Hotel in order to promote the restaurant week menu at Tender.

Here are the avocado fries and the spicy tuna roll starters. The avocado fries needed a hit of salt, as well as a better dipping sauce. The spicy tuna roll was fine.

Of the three entrees, the filet mignon is probably the best selection, but that comes at a $6 surcharge. When I was here, they gave me the fill sized filet, but I was under the impression that this is usually smaller for regular restaurant week guests. 8/10.

If paying the additional fee isn’t your speed, then go with the rigatoni bolognese:

The pasta is cooked perfectly, and the sauce is meaty but not too heavy. I liked it.

Last, the branzino.

This was nice, and had a great crisp from the skin and fried lotus root. But after having the same dish at Le Cirque, I was disappointed here. This was half the size at best.

Dessert was decent. TI tried a nice piece of tiaramisu and a sliver of cheesecake, but they also offer creme brûlée.

TENDER
130 W. 47th St.
New York, NY 10036

City Kitchen

City Kitchen is a small second floor food hall that has some pretty decent proprietors in it. All of the food sold within is pretty much meant for take-out as opposed to dine-in, though there are a few tables available and bar seating along with windows.

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I’ve decided to lump all of my reviews for each place within into this one post for easy access.

First is Kuro Obi, the ramen joint at the far end.

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This is an offshoot of Ippudo. They offer the karaka-men spicy pork and chicken broth ramen. It was good. The noodles were the wavy egg style, and all the ingredients within were great. I just wish for $13 I got more than two thin slices of the pork belly.

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Next up was Whitman’s for a burger and fries.

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The burger was great – cooked nicely to medium, good pickles, mayo coverage, lettuce and tomato. Excellent bun (potato) as well.

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The fries were lackluster. Maybe I should have upgraded to blue cheese fries. They were just a little greasy and not crispy enough.

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For dessert get some “shaved snow,” An ice-cream textural spin on shave ice.

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We had the banana cream, finished with some coconut shavings and condensed milk (and Cinnamon Toast Crunch cereal).

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Nab some donuts from Dough on your way out. But if you see the famous hibiscus flavored ones, get as many as you can. They sell out quick.

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We tried lemon poppy and chocolate this time. Both were amazing, doughy, big, soft, and flavorful even if not fresh out of the oven/fryer. But I was bummed that the hibiscus was all gone by time we finished our ramen and burger. Ahh what the hell… I’ll throw in some shots of the hibiscus donut from way back when I first tried them at another location:

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CITY KITCHEN
Row NYC
700 8th Ave.
New York, NY 10036