Chaan Teng – Batteries Not Included

chaan-teng-general-tso-chickenIts the most eye candy Hell’s Kitchen has seen since the Jimmy Coonan days, and the glory days of 42nd street.  Thanks Obama!  A decor like no other in the area, and a daring menu that takes Chinese American cuisine into Mission Chinese territory.  Its rare for something like this to open in this neighborhood, which is why I’m so drawn and keep coming back.  And after 5 visits, you would think I would get a good handle on things, but nope.  This kind of menu requires bigger group meals in order to properly gauge this one, but at least I get the idea.

The title of course refers to the Kama Sutra nature of the decor.  Its like Kill Bill movie set meets sex museum smack in the middle of 9th avenue.  Funky wall paper, various figurines, penises, Buddhist collectibles, and figurines doing their best dirty salt and pepper shakers impersonations, covering the walls and bathroom hall area.  While I certainly have no issue with any of this, considering the proximity to Times Square I can see how some traditionalists may not want to expose their little traditionalists children to this.  The wait staff I’m told, is trained to explain, and already done so on occasion, which leaves no room for disgruntled employees.  “My son is asking questions about the green figures on the wall”.  “Its a Dildo mam!”

That kind of family bonding is carried onto the menu as well, with pretty much everything meant for sharing.  While we tend to share everything everywhere anyway, at Chaan Teng the dish sizes make it more welcoming to do so.  Take their take on the NYC born classic General Tso’s Chicken ($19) which is a hefty plate of half a bird fried and smothered with a sweet and sour, and spicy sauce while retaining proper juiciness throughout.  This is not your corner Chinese General Tso’s.  I’ve had it by myself and shared with friends on another visit, and while solo I was wishing for more veggies to accompany the bird.

On other visits, the focus was on the promising smaller plates which were almost entree size.  Some, like the excellent Chicken Skin Dumplings ($12) were nothing like I’ve had before.  Chinese Lapchiong (sweet sausage) with rice, peas, dried shrimp wrapped in chicken skin instead of dough.  Essentially Arancini on crack, although midway I was wishing for a crispier exterior, and the chicken skin guilt started to take over.  The bed of cabbage with crispy shallots and soy was delicious in itself.

Other small plate highlights were the Chaanteng  Chicken Dumplings with soy, ginger scallion sauce ($7), and their take on another Chinese American classic, Walnut Shrimp ($12).  Five healthy shrimp are served with Bib lettuce with sweet mayo where you essentially use the lettuce to make shrimp tacos.  And I still havent tried but curious about the Crab Rangoon, 1000 year old egg on Tofu, and something called Strange Flavor Eggplant which I guess no one is allowed to criticize.

Chaan Teng opened by a team that includes Pichet Ong of Spice Market fame.  And as is it case with 95% of Hell’s Kitchen newbs there’s almost zero social media buzz other than some Instagrammers like myself posting selfies with the General Tso’s, which is being groomed as the signature dish.  Besides, now that both my mom and mother in-law are on Facebook, its pretty much the end of Social Media as we know it.  The other day, my mom asked me to assist her with deleting a 2 minute video she took of her forehead.

Chaan Teng
698 9th Ave (Corner of 48th), Hell’s Kitchen
Rating: Two Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: General Tso’s Chicken, Chicken Skin Dumplings, Chaanteng Chicken Dumplings, Walnut Shrimpchaan-teng-skin-dumplingschaan-teng-bar

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Happy, Healthy Hell’s Kitchen

fresh-from-hellIts that time of the year again.  Resolution season!  The slowest eating month of the year.  The time of the year when Mrs Z says “Enough”, and I have to sneak out of the house Shawshank Redemption style in order to eat something that doesnt have Quinoa in it.  I then find myself in a dark room in a basement, a resolution speakeasy,  with other men indulging in pizza, and chicken skin dumplings.  These are dumplings deep fried in chicken skin instead of dough.

If you are a well balanced individual, meaning one who can stand on one leg for more than 5 seconds without breaking a wrist, you probably poopoo the entire resolution concept.  Why does one wait until January to change bad habits.  But for the rest of us, who sometimes cant see our own feet in the shower (I’m being nice here with feet), we use January as an alarm clock.  Its time to hibernate.

That leads to this irony.  W42st, the new(ish) Hell’s Kitchen magazine responsible for banning your Ziggy from 3 places Hell’s Kitchen establishments and counting, is back at it again with a new feature.  Its a foldout little zine inside the magazine, or sometimes just sitting on top of it at places.  And inside you have a map of various lists like new places, cool bars, top palm readers, and something called Ziggy’s Eat List where I feature 5 places related or not to the theme that month.  So my first contribution is listing 5 healthy options in Hell’s Kitchen (the irony).  For those who cant get the magazine (this feature isnt available online), here are the places…

Azuri Cafe
As far as Falafel and Shawarma in Hell’s Kitchen go, there’s no Better Than Ezra. Its an institution that comes with a little attitude.  Ok, a lot.Azuri Cafe - Chicken Shawarma
Indie Fresh
Bison Borscht anyone?  Da!  A Gotham West Market staple dishing out healthy soups, broths, and even burgers, utilizing top notch raw materialsindie-fresh
Mooncake Foods
A delicious hole in the wall with a varied Asian influenced menu.  Although I come here for the best Wonton soup in town these days, the rest of the healthy lineup is excellent.  Mooncake Foods Wonton soup
Fresh From Hell
A fresh and promising Hell takeout discovery in a very convenient spot.  Great soups, smoothies, and sandwiches featuring, fresh from hell too, Sullivan Street bread (picture top)
The Marshal
Close relationship with 14 area farms means close relationship with many patrons.  It also means delicious salads, but I cant pass on the bread and the meat options.The Marshal - Capreseimg_4981
Categories: Midtown West, New York City | Tags: , , , , , , , , , | 1 Comment

Why Nishi is the Best of 2016

nishi-jajangmyeonRecent update from the main Nishi post

When you finish the year with three meals in 9 days at the same place, it becomes quite apparent. I seriously need to learn how to cook  Nishi is my favorite newcomer of 2016 and I cant get enough of it.  One can very easily dismiss this place when Googling it and facing the cranky initial reviews, and that would be a grave mistake.  Grave I tell ya!  There’s a good place for food critics in our society, but they are often coerced to review too early, especially when faced with the buzz of a Momofuku.  Buzz and brand lead to certain expectations.  If Nishi opened last month with the current menu, and owned by a no-name, it would have gotten some major accolades right now.

So I’ve now tried all the pastas on the menu.  Love them all except the Chili Squid.  I think I prefer XO (spicy seafood sauce) on meat dishes, rather than seafood.  The Butter Noodle is still a revelation.  The Spicy Beef is a delicious combination of pasta shells, beef, mint, fried shallots, with a nice kick.  Love the Jajangmyeon with the biggest fried egg you will ever see covering the entire plate, and more joy to the spicy lovers.  But my favorite is still probably the Toasted Noodles (formerly Clams Grand Lisboa).  Eating this is like listening to an entire Ariana Grande song by accident in the car.  Lost in the moment, which can be dangerous when wife is giving you important weekend instructions.  I think I have to drive someone to the airport, but I’m not entirely sure who and which airport.

I will update the bottom line with my favorite dishes which is getting too long, but it will include the delicate Mackerel Tataki, and the BBQ Pork Rib with sweet and sour sauce which is a spare ribs game changer.  The Ko-esque Roast Pork is still quite good, but the best thing on the large section right now may be the fish.  A very shareable Skate Wing with bits of toasty Cauliflower, topped with this beautiful buttery light gravy.  Freakishly good stuff!

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Chelsea Market Tours

Chelsea MarketI decided to do Chelsea Market tours through the winter.  I’ve been toying with the idea for a while, but finally decided to do it after the third person asked me.  The last one I toured with yesterday.  I also noticed many people on Trip Advisor are having trouble navigating through the market, and come out very disappointed, which is a money opportunity shame.  While many New Yorkers avoid the market for its craziness (and by craziness I mean you tourist), the foodies out there, and those in the know go out of their way to eat and shop there.  With all our current food halls, courts and markets all over NYC, Chelsea Market is still the most unique one offering the best eats.  And unlike say, Little Italy, its touristy for good reason.  But as with any such market pretty much, there’s value in going with a local

You can very well explore on your own, and I’ve written plenty here to help you out with the many options.  There’s no secret to what I like, but there are a few places not so easy to find (I call one the market speakeasy).  I’ve been to Chelsea Market well over 100 times, to the point that I even know what other tour groups are eating.  These are big groups that can only do it at 10 am or 2 pm.  With smaller groups I can afford a more proper, relaxed walk, and also customize the eats if needed

Who is the tour for:  Foodies, locals, market lovers, models, anyone really.  I’ve taken both locals and visitors to the market before.  If we have time we can also walk on the High Line and I’ll take you to my favorite dessert in Chelsea nearby (outside the market, in addition to dessert in CM).  Worse case scenario you’ll have a chance to meet a fun, energetic, good looking local, and I’ll do my very best to find that individual!

$50 per person for now.  If interested, email me.  Oh and remind me to tell you the story behind the picture below.

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Top 10 Dishes of 2016

Lilia Malfadini“Strange” is the first word that comes to mind.  Its been a strange and sad year in pop culture, politics, and even love life.  And by love life I mean food, not the other stuff which is fine thank you, and knock on.. ahem… wood.  But that’s another post for another day, that I imagine wont be a free one.  During 2016 we traveled a little more than usual, and so the best dishes came from overseas, especially Italy.  We also didnt quite have our share of the usual haute fine dining last year, as I continue to discover more and more exciting cheap options in all 5 boroughs.  But we did have our fair share of exciting eats, which made the selection difficult as usual.

Porgy at Ssam Bar

Its quite the site when this Long Island Sound beauty arrives in all her glory.  Head and teeth and all, without the main bone that was surgically removed.  The fish is dressed with the momofuku signature ginger scallion sauce.  One bite, and you can tell this is not your average grilled Branzino.  Another bite and its an entire Havah Nagilla rendition in your mouth.  By the 5th inning, you remember to try the accompanied lettuce and tortillas to make fish wraps.  You experiment by adding some pickled bean sprouts, cabbage, and creme fraiche, and you are suddenly the world’s greatest fish taco maker.  The fish comes with all these goodies in “Ssam” style.Ssam Bar Porgy

Octopus at Timna

The usual challenge with these lists is going back to the earlier moths to see if anything stood out.  This one did.  Some of the best octopus I’ve had in a while in a year filled with glorious octopus (Avlee, Cull and Pistol, just to name a few).  Nir Mesika from ZiZi Limona fame tenderizes, sous vide style, the heck out of this thing (I’m guessing by the size and bite, it was enjoying the coast of Portugal a few days prior).  Then he finishes it on an open flame like the Bedouin do 200 kilometers south of Mesika’s hometown in Israel.  All that smoky goodness, served with black eggplant puree, pickled cabbage and hummus, tells your brain just one thing.  Taim!Timna Octopus

Mafaldine at Lilia

Just about every other Best List out there this year features Lilia’s striking Agnolotti, which is fantastic dont get me wrong.  I would order it again and just about every other thing I ate (If I can get another reservation one of these days.  It’s simpler to score a shopping date with Ivanka Trump).  But my nod goes to the the ‘imperfect’ Mafaldine or Malfadini that looked and tasted pretty perfect to me.  Take your average Cacio e Pepe, change the pasta to something with more texture, sharper cheese like Parmigiano Reggiano, and pink peppercorns, and you essentially got Cacio e Pepe on crack.  Top picture

Hummus at Dizengoff 

I spent much of 2016 biking to/from Chelsea Market, and wrestling with tourists.  Guess who won?  This guy!  And much of these visits I spent at Dizengoff including two days after they opened when I met the great Michael Solomonov (turns out we have a lot in common, other than fame).  Its not just about the hummus and its perfect silky smooth texture and taste, and its hard to get excited about a Hummuseria to begin with.  But its much about the whole package.  The insanely delicious hot off the oven pita on steroids. (Calling it pita almost sounds insulting), the pickles, the homemade S’hug and the rotating seasonal toppings that make this place so magnetic.Dizengoff Hummus

Chicken Wings Skewers at Biang!

Ever since I discovered the magic of Biang, it has become the dining equivalent of Netflix binge watching.  I cant get enough of it.  The entire menu and its noodle lineup is fantastic, but its all these skewers that you cant find in the Xi’an Famous near you that I’m most attracted.  No one that I know prepares Lamb, Enoki Mushrooms and Cauliflower quite like this.  But its those perfectly seasoned whole wings that are so big they need to occupy two skewers that I need to have each time, sometimes with a tour group (usually on East Village tours on Fridays).  I just love a good wing.  And every morsel of this thing just makes me want to run around the room with scissors, naked.  Yes I’m seeing someone about that.biang-wings

Clams Grand Lisboa/Toasted Noodles at Nishi

Two incarnations, two names, one triumph.  Some of the original dish names got simplified over time for those unfamiliar with what Ceci or Grand Lisboa got to do with anything.  But there’s nothing simple about the entire Nishi noodle lineup (I’ve had all of them just in the past week).  The clams are dressed with Oregano based sauce, sitting on top toasted Chow Mein noodles and cabbage.  Calling this Cho Mein noodles is an insult to this dish.  Its cooked with apple cider that give it this sweet something, like no Chow Mein you’ve had before.  And clams with oregano is like a match made in Fukuland.  Fukuland is my heaven.  You are on a beautiful beach, fed something unique every hour by heavily tattooed bearded men, and heavily tattooed bearded women.Nishi Grand Lisboa Clams

Pretzel at Werkstatt

Yes a pretzel somehow sneaked itself into a best of list.  Pretzels are something I usually only eat when I’m about to pass out from hunger, but for this one I drive all the way to Ditmas Park, Brooklyn to have it.  It the best pretzel in NYC!  Well, that’s what its called on the menu.  So make sure to order the right one, otherwise you may wind up with just an “Adequate Neighborhood Pretzel”.  And did I mention that it comes with its own Lipitor!  Or is it “Liptauer”, a buttery, cheesy, peppery, paprika infused spread that requires a German born pretzel the size of half a pretzel cart to fully enjoy.  Forget the mustard and spread this beast with the Lipitor.  And if the pretzel will make you thirsty, they have a cure for that too.Werkstatt Pretzel

Eggplant at Atoboy

Its the year of the simplified dish names;  “Lettuce”, “Corn”, “Fish”, “Noodles”.  I see it on menus all over, and in some cases (like Nishi) menus actually change entirely to that.  Is it a fad, or we just getting dumber.  Dont really mind or care.  But in some cases, the ingredient doesnt tell the whole story, or even close.  The “Eggplant“ at this new playful Korean inspired in NoMad, on first glance looks like a Babaganoush gone horribly wrong.  But the makeup of the dish and the result is a lot more revealing.  You got layers of smoky eggplant, Dungeness Crab and Tomato Jelly, all easily combined in a spoonful of pure ecstasy.  And yeah, reach for the spoon for dishes like this.  They are not there for just soupsatoboy-eggplant

Fish Inihaw at FOB

Sometimes the best meals come from unexpected places.  The homey Filipino in Carrol Gardens surely delivered in more homey way than one.  Some if not all the recipes came from the chef’s parents.  And when mom and pop didnt quite agree on something, they included both versions on the menu (the two chicken dishes).  But the fish here was my favorite, and there was nothing particularly outrageous about it.  The day’s fresh fish (Pacific Flounder in our case) simply grilled in banana leaf, and topped with an extremely complimentary tomatoee Adobo.  We’ve had quite a few such dishes last year, including in Michelin Star La Vara a few blocks from FOB, but this one left the biggest mark.fob-fish

Miso Cherry ice cream at Oddfellows

Say it with me.  Miiiiso Cherry….  Say it like you mean it.  2016 is the year I took a break from gelato and rediscovered the joys of ice cream, but with a scientific twist.  I imagine these odd fellas in a Breaking Bad like lab in a Williamsburg warehouse experimenting on willing humans.  I cant think of any ice cream out there that had such an affect on me.  The Miso flavor is very evident here, and it works big time.  Since I had it, I’ve been bringing tours here on a regular basis, only to see Miso Cherry missing in action.  But no worries, they promise.  Its coming back very soon.oddfellows-miso-cherry-ice-cream

 

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Ulivo – Meet the Widow Maker

ulivo-widow-makerAlthough I made reservations at Ulivo a few weeks ago, it wasnt until the day before when I finally accepted the difficult fact that may change Xmas for us forever.  On this Xmas eve the Ziggy family will not eat Chinese food.  Shocking, I know.  It was mainly due to the following factors:  I’ve been blessing myself with way too much Chinese food as of late (I’ve been to the new Chaan Teng in Hell’s Kitchen three times in the past 2 weeks).  We havent had a big family Italian meal pretty much since Sicily (although I’ve been desperately trying to return to Lilia with no avail).

But the main reason for my visit is to finally have a proper meal at Mercato’s vivacious sister Ulivo.  I vowed to bring the family since I first tried it in the summer.  Besides, half a year after opening is the best time to go, after the establishment figures out what works and what doesnt.  This is also why I rather take 10 recent Yelp reviews as opposed to one NYT review two year ago, right after the place opened.

But Ulivo’s main focus from day uno, its bread and butter or EVOO if you will, is the stuff that comes out from the machine pictured above.  I got an Espresso Maker as a holiday gift which I appreciate dont get me wrong.  But I do have a special room in the house that I keep vacant for that one special something.  Its nicely decorated with a blue and sailor motif.  And when I show the house I often get a “Oh, is it for a future boy in your life”, “Kind of.  Its for my Pasta machine”.  I dubbed this one the Widow Maker because I know that would be the end of me (in a very good way) once I get my hands on one of these.  Its the creme de la creme of pasta machines.  So not surprisingly Ulivo’s 12 fresh and 2 dry pastas mask much of the menu.  Though the two dry ones are not exactly the forgotten Jonas brothers.

I know those guys.  I know them from my many visits to Mercato.  They dont look to sensationalize or wow with ingredient combinations that make the “Hot Lists” or Instagram.  Although they were close with the now more subdued pasta with crab.  They just want to continue making regional, mostly southern, dishes with the best ingredients possibly.  They dont just want to attract locals and visitors, but also Italian expats seeking homeland flavors.  They are not shy to incorporate some ingredients like Bottarga (fish roe) and anchovies that some may find too strong.  And as is the case in the south and the islands (Sicily, Sardinia), fresh tomato sauce is a key ingredient.  Here’s what we ate…

*** Dark, hurried iPhone photos Alert***

Potato and Prosciutto Croquettes, Arancini.  Special app that evening.  This was an excellent starter, in particular the croquettes.  What a difference some Prosciutto make.  A nice little ode to Sicilian street snacks

ulivo-salumiSalumi and Formaggi.  Solid all around.  Properly sliced Bolognese Mortadella. Culatello from Zibello which is not commonly found in NYC.  Sopressata without that Sopressata funk that I dislike sometimes.  Silky smooth Burrata, along with other aged cheeses that fill your mouth with nutty goodness.

Polpo – This is where things begin to get interesting.  What looked like an entire smallish Portuguese Octopus, lightly fried, bathed in an addictive spicy puree of Fava ‘nduja.

Busiate – One of the only places in NYC where you can find real Busiate imported from Sicily.  They keep it simple here just like in just about every Trattoria in Trapani.  Pesto made with almonds, fresh tomato, basil, and garlic.  Similar in a way to the Trenette in Mercato.  As much as I wish to see a more elaborate Busiate (eggplant, swordfish, pistachios, etc), I do get that its very hard to get the proper ingredient here, especially fresh swordfish.

Schiaffoni – This is the pasta with crab that made my best pasta list, although its a little more subdued now as its missing much of the crab. I had a feeling that may happen as eating it was a messy affair, but they may have other reasons.  You still have a few claws and the terrific crab flavor of the Paccheri-like pasta, but wife wasnt a fan.

Paccheri – A special that night with lamb ragu and tomatoes.  No complaints here.

Gnocchi – This is Ricotta Gnocchi.  Small, potent cubes topped with a veal Ragu. Full of flavor, just like the meaty Gnocchi in Mercato

Dessert – After a meal this rich, a nice proper Tiramisu fits the bill, and this version is as solid and light as it gets.  Though for something richer you may opt for the pictured Chocolaty Ricotta Tortino.

This is another solid option in the increasingly posh hotel district NoMad.  The main difference with this one is the lack of coverage which makes it easier to reserve even on a Saturday night.  This why you need Uncle Ziggy!

Ulivo
4 W 28th St (5/6) NoMad/Flatiron
Rating: Two Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Salumi, Polpo, Busiate, Schiaffoni, Gnocchi, Tiramisu

ulivo-gnocchiulivo-busiateulivo-ricotta-tortino

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The Case for Private

meta-chartFull story on the still work in progress hottest, most talked about tour site in town.  As in “Hey, did you hear about Ziggy’s new web site?”  “Yes I did, I heard its still a work in progress”, “Yeah, but it looks so clean and neat”, “Yah?”, “Yah!!”

The Case for Private

 

 

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Mission Chinese 2.0: Possible

Eating With Ziggy

Mission Chinese Dumplings

December 20th Update:

Mission Chinese Food continues to tickle and tackle my taste buds.  But at the same time its becoming more and more apparent that not all dishes work for everyone, and my ability to properly select from this menu is shaky at best.  It almost seems like its strength and claim to fame, the ultra fiery stuff, is also its weakness.  People either love the numbing heat or hate it, while the hate is strong enough to keep its Yelp score shockingly low for a place with such profile.  But even much of the love..  “The wings were KILLA, but I couldnt finish more than 3” is questionable.  In a normal world, you dont recommend a dish you personally gave up after eating laboring a quarter of it.

To me the strength lies in the more subdued plates.  Like the Green Tea Noodles, and the simple but proper fried chicken.  A less subdued solid discovery…

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American Cut Burger Bar – NYC’s Best Kept Lunch Secret?

american-cut-mfcBloggers who lunch.  Doesnt quite have the same ring to it, but holds much truth.  Bloggers love to eat, and unlike many others respect and value each lunch like their life dependent on it.  There’s nothing more disappointing than a lunch fail, or checking the hours of a hot tip only to discover they open at 6 pm.  Well, I guess I can think of a few things more disappointing (current Walking Dead season feels like the writers got replaced with real zombies) but you understand what I mean.  Talking to some restaurant owners lately, like Bruno Pizza, you get a sense that they would really love to open for lunch but just dont have the talent to do so.  Not to mention the slower lunch demand in residential neighborhoods like East Village and Hell’s Kitchen.

Even Yelp is confused on how to handle the current hours of Z-List noob American Cut, as its listing the restaurant, not the bar.  But the “Burger Bar” is open in Tribeca and it might be NYC’s biggest lunch secret.  You see for a while fellow Anguilla lover Marc Forgione and American Cut offered limited burgers at the bar.  They would send a tweet each day at 4:20 to announce how many burgers were available.  As a result, people started missing parole interviews and would forget to pick up their kids from daycare, in order to get a crack at the burger.  After day care owners complained, and local senior citizens petitioned that they cant get there fast enough, American Cut decided to convert its bar into a Burger Bar with its own dedicated menu a la a less fancy NoMad Bar.

And as you can imagine, burgers dominate much of the menu.  There’s a burger of the day, a “competition” shake shack like sounding burger (perhaps thats why its called competition), and a full 8 oz American Cut Burger.  Gotta start this new relationship with the namesake, which is a proper steakhouse burger.  A perfectly cooked medium rare patty of brisket, short rib and dry aged rib eye, with bourbon onions and beer cheese.  Beer cheese!   A common thing if you are from Wisconsin, but not so much in NYC.  Some will scold at the idea, but if the option is there to add egg, I do it even on premium beef.  This burger ranks high up there with the best of them.american-cut-burger

And then there’s the MFC, Marc Forgione’s Chicken which I had on another day.  Possibly the most outrageous fried chicken sandwich in a city suddenly filled with outrageous fried chickens.  Buttermilk/Tobasco marinaded, sprinkled with a special spice blend from the spice master Lior Lev Sercarz, and coated with Chili peppercorn honey which you get more on the side.  The chicken lies between two house made everything Biscuits lightly smothered with their own ranch, and pickles.  It all somehow works nicely, with the juicy tender crispy chicken leading the way.  Only caveat is that the sandwich is a little large and to eat it can be a little laborious.  But the way I see it, to fully enjoy a Marc Forgione’s Chicken, you need to work it my friend!  Ok ok, sounded funnier in my head

Another little issue with both the chicken and the burger is that the slaw you get on the side is a little too oniony (and i love oniony).  And the fries the second time around were overcooked, otherwise they can be solid.  Go!

American Cut Burger Bar
363 Greenwich St (Franklin/Harrison), Tribeca
Rating: Two Z’s (out of 4)
Stars range from Good to Exceptional. Simple as thatamerican-cut-burger-bar

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Eating in Prague

Eating With Ziggy

Krystal Mozaika Bistro Lamb ShankPraha, what took you so long.  Such beauty, such history, such personality, such food?  Yes, apparently!  The popular notion that its not especially known for its food scene may have something to do with our hesitation all those years.  Conclusion after three days:  Color me surprised, and impressed, and.. a little heavier full.  There were beer gardens, bistros, and even street vendors, all cooking with high degree of skill.  Some meals were better than others (hint: pay special attention to the last three) but overall we did not have a bad one, a rarity during our travels.  Every meal offered something.  Whether it was the food, the Provaznice menubeverages, the location, or in some cases all of the above.  And yes, there was plenty of pork, there was plenty of beer, and there was even plenty of pork swimming in beer.

At Provaznicewe learned about what happens to cheating Real Housewives of Praha.  Nothing better than a nice meal with a life lesson…

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