La Coccinella {Serravalle Langhe} – The Triumphant Return

Posted on November 20, 2024 by Ziggy

Imagine this scenario.  For a decade you dream about coming back to a place you ranked in the top 10 dining experiences in the world. You are finally back, and have another memorable meal, even while being somewhat under the weather. And when its time to update the post you wrote about this place 10 years ago, you discover that much of the old post was about Puerto Rican oven mitts, and bad dad jokes. Not the kind you normally expect on Google’s first page.

So instead of updating the old mess, I’ll just write a new one. But if you are looking for oven mitt tips, and some serious Piedmontese food porn, you may want to check out the original post, even though its a decade old. In Slow food country things change at a snail’s pace. And you get the sense that Alessandro, Massimo and Tiziano, the three brothers running the magic show at La Coccinella are not rushing to change much.

I’ve said it before, and I’ll say it again. The Langhe area has some of the highest concentration of great dining in Europe. Other than the coast area between Getaria and San Sebastian in Basque country, I cant think of another embarrassment of riches as such. Whether you are staying in La Mora, Alba, Monforte d’Alba, or even up in Guarene and Priocca, you are just minutes away from amazing dining. Of course offering Piemonte cuisine which is arguably Italy’s best, and some of the most versatile and robust wine in the world helps.

The menus in all these restaurants dont differ a whole lot, which is why places that go outside the box like Trattoria La Coccinella stand out. Not that I mind being in this box. I love the box, and can eat Agnolotti del Plin, Battuta di Fassona, and Vitello Tonnato every day. We pretty much did that for 10 days last month, and got the doctor warnings to prove that. But it’s nice sometimes to bump into some seafood, or maybe an onion stuffed with chicken liver, a local specialty that isn’t nearly as mainstream as the rest.

Whether you actually like onions is irrelevant in this case. The onion is stuffed with delicious chicken liver, baked in salt, and the result is sublime. But just like the fondest memory was an onion last time, this time it will be the Tagliatelle with mushrooms. It was unlike any mushroom pasta I ever had. More like a superb, meaty mushroom ragu. Even chief mushroom hater Mrs Z admired this one.

Just a couple of truffle dishes this time. Gnocchi with butter and a poached egg. Terrific even on their own. We got a little unlucky with the timing of the truffle season this time, as white truffle peak was a few weeks away due to excessive rain. Even our lunch with a truffle hunter was entirely black truffles. But we got very lucky with the mushrooms.

We ended with a mixed seafood grill that included succulent Sicilian red shrimp among other goodies. One of many dishes that showcases the chef’s range. And one of the only restaurants in the area offering a seafood menu. In addition you have a regular/classic menu, and a truffle menu when in season. Mixing the dishes from the various menus is allowed of course.

Driving to and from Serravalle Langhe is an event in itself. Especially if you arrive from the north or west, you’ll encounter some of the most stunning scenery in the country. Hence I suggest lunch, combined with a visit to Monforte d’Alba. Go!

The original post

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Chi Restaurant & Bar – Devilish Heat in Hell’s Kitchen

Posted on November 16, 2024 by Ziggy

Extremely large menus, showy instagrammable dishes, multiple truffle dishes is generally a turnoff for me when it comes to Chinese food. Avoid, avoid, avoid. In Hell’s Kitchen especially, the best food is so often found in unassuming places that dont welcome you with chandeliers and mini skirts. This is why it took me over a year to finally try this buzzy Chinese. Besides, just about all my favorite unassuming places in HK are now closed (enter winking, tongue out, wacky emoji).

But sometimes you just have to trust the reviews, and go with your gut. After staring at Chi pictures for longer than I’d like to admit, my gut told me, try it. Maybe I should treat food research just like food supplements and medicine. Consume with food. Best time to go food shopping is on a full stomach, they say. That didnt help me at Costco yesterday. I had no idea I was into Biscotti bigger than my head. How do I even dip this monster.

Simply put, Chi is terrific, and I was wrong to question it. In fact, its some of the best Chinese I’ve had in Hell’s Kitchen in years. The menu reads as if they had a meeting, and the person in charge said yes to every single suggestion. Soup dumplings? Yes! How about other Dim Sum items? Why not, in fact lets have a section. How about some Szechuan? Hmm, its tough to choose, lets do all of them including seafood. Ooh, how about pork belly presented like a pyramid. YAS!!!!! Oh, you may not like this one but how about some American dishes like Chicken with Broccoli. Duh! Its America, lets have another section including two different General Tso’s for good measure.

The space is attractive, comfortable, and the prices are fair. Friendly, spot-on service with one noteworthy feature, important to me. When it was time to pay, the waitress whipped the machine from her pocket, informed me of the cost, and we settled on the spot. Something very common in Europe, but not so much in the US. One of my biggest pet peeves is when they finally give me the check after begging for it for 20 minutes, they assume I need another 20 minutes to examine the three items on it.

As for the food, not a dud in the house. Every visit should start with their Cucumber salad. Doesnt sound exciting, but trust uncle Ziggy. It’s chunkier than the typical, and it comes with the kind of vinegar you’ll want to drink like a smoothy. Being a decent size, it may last throughout the entire meal, and with all the heat that will follow, you’ll appreciate it. It went well with everything we ate.

Another thing you’ll appreciate is the Dan Dan Noodles. The theme at Chi is not being shy with the ingredients. Nothing is dull, and nothing overpowering. The peanut and chili here pop just enough. Eggplant with garlic sauce was pretty much what you expect from a place like this. Again, big flavors. The only issue was that it needed some time to cool off. 20 minutes later it still hurt so good.

Similar story with the Chongquing Spicy Chicken. Unlike others we had lately, plenty of Mala, pleasant heat, and the chicken is properly cut, bone-in. Sometimes they cut them too small and all you taste is Mala. For nostalgic reasons we felt like trying one of the General Tso’s, “Lao-Gan-Ma General Tso’s”. Nicely cooked, spicier than usual. Just wish the balls were a little smaller. Go!

Chi Restaurant & Bar
492 9th Ave (37th, Hell’s Kitchen)
Recommended Dishes: Cucumber salad, Dan Dan Noodles, Eggplant with garlic sauce, Chongquing Spicy Chicken, Lao-Gan-Ma General Tso’s

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7 Tips for Lake Maggiore

Posted on November 12, 2024 by Ziggy

As usual I will provide 7 random tips for a destination we enjoyed. Even in pouring rain. I mean, non stop rain throughout our stay from the moment we got there to the moment we left. The forecast literally showed sunshine at the time of our flight back, followed by 10 days of nothing but sun. Like a sick joke. It wasnt so much the rain that bothered us, but the lack of blue skies. Pretty sure they are related! But rain or shine, this was a memorable trip to say the least. The lake offers much more than what day trippers come to see.

Check the calendar

Dont arrive in the middle of November and expect everything to be open. This is a very seasonal destination. The Borromean islands are already closed for the season as of this writing. And even when everything seems open like in mid October, ferries to some destinations like Verbania and Santa Caterina may be limited at best.

Yes, do all three islands

Like many, I contemplated whether all three islands are worth visiting. Isola Bella and the jaw-dropping palace is reason enough to hop on a plane, while the other two are not in the same league. But they still offer plenty of charm, and compliment each other well. Do Isola Bella in the morning, have lunch at the “food island” Isola Superiore, before doing the passeggiata along with the exotic birds on stunning Isola Madre.

Learn to read the ferry schedule

Learning about the various options, private or public ferries, and juggling all that with the destinations requires some advanced planning. If you simply want to do the three islands, the public ferry will suffice, and a hop on hop off day ticket is the best option. But while waiting for the ferry, spend some time getting familiar with the schedule slip. Like if you take the next ferry from X toward Z, make sure that it continues to Z after stopping at Y. Less of an issue in the peak summer months.

Check out the Palace hotels

One of the biggest surprises, if not the biggest in Stresa for us was the stunning hotels along the Lake Maggiore shore. The expansion of the Simplon railway in late 19th century, and into the 20th, connecting Switzerland and Italy, literally put little Stresa village on the map. The expansion resulted in a direct line from Paris to Milan which meant travelers needed a break somewhere, preferably by a lake. The result was luxurious hotels like Regina Palace and Grand Hotel Des Iles Borromee. They are nice to visit, but dont seem shockingly expensive either.

Visit Arona

Had enough of penis shaped Limoncellos staring at you from every corner in Stresa? Head to Arona, a picturesque resort town with a fraction of the foreign tourists of the north. It boasts an elegant old town with all sorts of cute shops, and jaw-dropping monuments like the giant Sancarlone. Good stop on the way to or from Stresa.

Have your Seafood fix at Il Clandestino

You can spend weeks in Piedmont before realizing your love handles got bigger and that you havent seen any seafood on menus. Il Clandestino and its animated chef/owner is almost literally doctor orders. Its not as famous as Il Vicoletto and others in the area, so much more accessible. The bonus is that you dont even need to open the menu which consists entirely of seafood. The owner comes out and asks you what you feel like eating, and the result is glorious. Just make sure that includes the sick Spaghetti with seafood mix. One of the best I ever had.

Stay and eat at Casa Rampolina

No need to stay at Stresa at all as you have a plethora of unique options all over the area. One of them is a hamlet right about Stresa called Campino where you can find a handful of guesthouses including Casa Rampolina. I’m easy to please, but I travel with someone who’s not. A small place of only 5 rooms, but a big heart. From the shower, to the bed, room size, service, and homemade breakfasts, four enthusiastic thumbs up. And due to the weather we didnt even take advantage of their top draw, the magnificent views of Lake Maggiore.

But that’s not all. La Rampolina, their restaurant just happens to be one of the most popular in the entire region with locals. Its so popular that they need a parking attendant to manage the traffic. On our night, a famous three Michelin star chef just happened to celebrate a family function there. Hard to imagine a bigger endorsement. It deserves a dedicated post, so stay tuned.

 

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Ginger and Lemongrass – Pig and Khao Light

Posted on November 7, 2024 by Ziggy

Yes, I hate the title too. A successful Southeast Asian restaurant owned by a woman from, you guessed it, Prague, offering some of the best and boldest soups in the business, among other deliciousness. And this no name blogger calls it P&K light. The nerve. The menu doesnt even resemble P&K. In fact I cant think of one dish they have in common. So why does it feel like P&K light so much.

The story, the location, the cuisine. Similarly to Leah Cohen, Petra Rickman also spent significant time in Southeast Asia learning the craft of cooking. They both own two Southeast Asian restaurants (Rickman recently opened a Mexican place called Taco Azul). Rickman’s Manhattan restaurant and Cohen’s flagship are very close to each other. Plenty of similarities, with Leah Cohen being much more famous, and P&K more daring and elevated, hence “Light”

That’s not to say Ginger and Lemongrass is a lesser version of Pig and Khao. The two are still very different. Ginger and Lemongrass is more accessible, offering an ambitious, yet simple menu, with a killer soup lineup. Just about everything I had at Ginger and Lemongrass over the years was executed well, especially one particular soup.

In the early days, when G&L opened 6 years ago, to me it was a great place to go for soup. A comfortable place you go to clean your sinuses when its freezing outside. I quickly settled on the Spicy Coconut Lemongrass soup that fits my taste like the 10 year old shoes you only wear when no one is around because it has giant holes. It has just the kind of balance you look for in a spicy Asian soup. Get it with Five Spice Beef Brisket or chicken.

It feels like G&L has become more well rounded over the years. Many reviewers rave about the spring and summer rolls but its something I rarely order anywhere. The wings here are serviceable. Could have been more tender and juicy, but the sweet and spicy sauce make up for much of it.

In addition to a whole lineup of rolls, sandwiches, salads, they now have Thai style curries of all colors with your choice of protein. The green curry is a little thicker than the typical Thai curry, but the flavor is spot on. But my favorite discovery last time was the Shaken Beef (Bo luc lac). I order Bo luc lac pretty much wherever I see it in Vietnamese places, and this is a good version. Nice and complex with that pepper lime dressing, onions, and potatoes. Even the rice they serve with the dishes is delicious.

The Thai Iced Tea here will get you hooked from the start but it’s a bit heavy with the condensed milk. Overall, light or not, Ginger and Lemongrass is a solid choice for lunch, dinner, first date, Bar Mitsvah, and post election blues. Go!

Ginger and Lemongrass
153 Rivington St (Lower East Side)
Recommended Dishes: Wings, Spicy Coconut Lemongrass soup, Shaken Beef, Green curry

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L’Acino – Our Top Meal in Turin

Posted on November 3, 2024 by Ziggy

And we had some good ones. Instead of keeping the best for last, and boring you with the rest of the stuff, I decided to start with the Crème de la crème, and bore you later. There’s a method behind this madness. Although I do have another top food experience in Turin that’s not a restaurant. I wont spoil it for you, but it rhymes with “Mood Tour”. The second best Mood Tour we ever took.

Sometimes you feel it in your gut as soon as you walk in. You just know this will be a good one. I havent felt that in any place in Turin, other than at L’Acino. You are in the presence of greatness. Not to mention surrounded by good looking people, so obviously we felt belong (how many times you’ll use this joke Ziggy?).

The elderly, energetic mom/pop owners greet you like family. He masterfully runs the front, while she runs the kitchen like a well oiled machine, and brings out the magic on a plate. I’m only in my late 40’s (54 to be exact) and I wish I had this kind of energy. One minute he’s welcoming, another minute he’s taking orders, and before you know it, he’s hovering right above us looking for the perfect red for table 5. Its like there were three of him. Last time I said that, I discovered there was actually a twin helping out in a Paris joint.

Finally tried the famous Cherasco snails. Snails farmed in a city called Cherasco in the Langhe. Dont even recall seeing them on the menu at the great La Torre in Cherasco 10 years ago. I was surprised by the way they were served. Unlike any escargot I ever had. The snails are meatier, but its more of a sum of all parts kind of dish, with the tomatoes, garlic and plenty of spices.

The onion was an even bigger revelation. Stuffed with perfectly spiced sausage and with that cheese sauce, a brilliant combination. When chief onion hater Mrs Z, eats onion, it must be very special. Another such onion saw similar fate in Serravalle Langhe. When you see a stuffed onion in Piedmont, pounce.

Beef braised with red Roero (Beef Stracotto Al Roero) and expertly cooked potatoes was just solid comfort food. Satisfying, albeit familiar. The Tajarin with ragu was less familiar. While I had plenty of Tajarin with ragu, this one had sweeter oomph to it, in a very satisfying to the palate kind of way. Owner (Didnt catch his name. “Fabio” according to Google AI which I dont trust) said its from the carrots.

All washed down with excellent Barbera by the glass. Surprisingly we appreciated and enjoyed Barbera more than Nebbiolo on this trip. The only negative to some, not so much to me, was two sittings, and requiring reservations (including via email) weeks in advance. A bit of a victim of its own success and fame. Considering the many accolades, being surrounded by locals was a surprise, a refreshing one. Go!

L’Acino – Via San Domenico, 2/A, Torino

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What’s Wrong with the NYT Best Pizza List? Everything.

Posted on October 31, 2024 by Ziggy

Ok, not everything. But enough for me to pause the Piedmont posts to reflect on an issue near and dear to my heart. Other than the Yankees blowing a big lead to lose the World Series, there’s nothing that can rile up the natives more than another pizza list. Especially when it comes from the NYT. But as with any pizza list there are some good things (cause its pizza), so I’ll start with that…

First, the link. I like the transparency. I like that the story starts with “The reporters for this story visited 50 pizzerias across all five boroughs.” I like that the reporters are active in the comments section, being humble and all.

I do like some of the mentions of newer places like L’Antica Pizzeria da Michele, and Ungaro Coal Fired Pizza Cafe in Staten Island. Da Michele especially feels fresh even for a Neapolitan. Although, why include a picture of someone using a knife and fork. We usually get the pies at Da Michele sliced, and we eat them with our hands. Its New York, not mayor de Blasio house.

Moving on to the issues…

While I appreciate the transparency, we have over 2000 pizzerias. NYC is the pizza capital of the world. Coming up with a list of 25, after eating at 50 places just wont cut it for “Best Pizza in NYC” list. And besides, in NYC, figuring out the best pizza is like trying to figure out the most active squirrels in Central Park.

Some individual inclusions and exclusions

Joe and Pats – Listing the overrated East Village location instead of the institution in Staten Island feels very wrong, strange and most importantly very wrong. Its like listing Di Fara Pizza on South St instead of the iconic Midwood. I understand its an expensive bridge even for the NYT, but Staten Island is one of our most important pizza boroughs.

Denino’s – Speaking of Staten Island, this is one of the more overrated places on the island. Old doesn’t always mean great.

L&B Spumani – Seriously, did they just forget to take a picture of the Sicilian? Maybe they never tasted it, or contractually obligated to include that pup? The Sicilian is their claim to fame.

Scarr’s – Ever since they moved to the bigger space across the street, they’ve gone downhill. It used to be my favorite slice in NYC but now its really no better than an average slice, and pretty much strictly for tourists.

Lucia of Ave X – I’m ok with this inclusion. In fact its one of my favorites. In fact I just had it yesterday! But this also highlights the challenges of a best pizza list in NYC. Its nothing more than a solid neighborhood joint where you can get a good slice that’s convenient to me. We have hundreds of these. And at least a hundred like Sacco in Hell’s Kitchen, Best Pizza in Williamsburg, Nonna’s in Great Kills, Lo Duca in Flatbush are excellent. Lucia, Joe’s, and the rest of them are simply more famous either due to age or marketing.

Other exclusions are more puzzling.

No Song e Napule? This might be the best we have. Its pizza perfection.

No Lucali’s? The author admits in the comments that the hassle was not worth it. But at the end of the day it’s still a best pizza list, not the most accessible pizza list.

No Una Pizza Napoletana? Widely considered by pizza experts one of the best pizzas in America, not just NYC, and the top in the world by the respected https://www.50toppizza.it/. Strange omission.

No Keste, Don Antonio? I can go on and on. But I guess you cant include them all, and a mix of types is important. Although more emphasis should be made for Neapolitan which is awesome in NYC at the moment.

No Di Fara?!? Ok, I actually agree with this.

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The Case for La Morra

Posted on October 28, 2024 by Ziggy

I’ve been having an almost unhealthy obsession with this part of Piedmont since we visited it 10 years ago. That’s how long it took to convince Mrs Z to come back to a place not rich with monuments and attractions. The Langhe, and its many striking Belvederes is the main attraction. Though arguably the best food and wine combo in Italy is an attraction in itself, and reason enough to come.

And when you finally pull the trigger, might as well base yourself in La Morra. A tiny hilltop village, surrounded by other tiny hilltop villages in the middle of Barolo wine country. You dont need an entire day to see La Morra, but you’d want to spend some time here exploring the area, starting and ending with Piazza Castello and La Morra Belvedere. We didnt get much blue skies during our recent four days in La Morra in rainy October, but Google has no shortage of sunny images.

La Morra is the perfect base for many reasons. The proximity to Alba (14 km), Barolo village (7 km) and many other interesting villages and towns like Cherasco (known for snails and chocolates), Verduno (home to the Pelaverga grape), and Bra (where the famous Bra sausage is made) is one reason. Even Turin is less than an hour away. The village itself is atmospheric, with just enough shops, restaurants and bars to entertain tourists for a few hours, if not days. The shops here are the tasteful kind, selling local products, not penis shaped Limoncellos.

For such a small village, you have no shortage of food, good food. Osteria More e Macine is very popular with both visitors and locals, and some of the best value we’ve experienced in Italy. Reservations are a must. For a light meal after a big lunch elsewhere (Whether its the great Il Centro in Priocca or La Coccinella), UVE Wine bar will do the trick. But stick to wine here. Not the place to experiment with grape beer.

The Langhe has what many believe to be the highest concentration of great dining in Italy. Notables that are a short drive away: Osteria La Torre (Cherasco), Agnulot (Verduno), Ca ‘del Re (Verduno), L’Osteria del Vignaiolo, Osteria Veglio.

Around La Morra is vineyards galore of course. Some, like the excellent Voerzio Martini, you can just walk to. By appointment only of course. This is not Napa Valley or even Tuscany, where you can show up without reservations. But do make an effort to see the gems outside the area, like Manzone Giovanni, and see Monforte d’Alba while you at it. Stick to small, family producers.

Parking in La Morra is a little tricky. We usually found spots in Piazzale Monera. And if you are a fan of small boutique hotels, look no further than Relais Le Rocche. Ticks all the boxes. Location, views, friendliness, heated pool, comfort, sublime breakfasts, and even dinners from what I heard during breakfast. A ten minute walk to the heart of the village.

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Out of Office – Puglia Reblog

Posted on October 16, 2024 by Ziggy
10 Best Things we Ate in Puglia

Spice Brothers – Latest From the Spice Master

Posted on October 11, 2024 by Ziggy

I keep passing by La Boite deep in the boondocks of Hell’s Kitchen, looking at the front window, searching for any signs of life. The spice blend store used by many chefs around the city (like myself!) has been closed for about a year now. I know, I know, I can buy them online, but the ability to smell them online hasnt made it to the US. Maybe Silicon Valley is working on it, but I’m not ready to spend thousands on VR headsets that will allow me to smell Sumac.

La Boite is owned by Lior Lev Sercarz, an author, and classically trained chef with an extensive Michelin resume. But unlike many Michelin graduates, instead of opening restaurants, Lior took a totally different path. High quality spice blending. Chefs around the world, like Eric Ripert collaborated with Sercarz to produce spice blends, and I cant quite think of any such spice source in the city. The excellent SOS Chefs in East Village comes to mind, but thats for pure spices, especially of the rare kind.

Last September Sercarz opened Spice Brothers with David Malbequi, a fellow Boulud alum, in East Village. Still, not a full service restaurant, but a fast casual Middle Eastern offering high quality Shawarma, Sabich, Hummus and other goodies. All obviously using La Boite spice blends. So expect your fries for example to be far from ordinary. Thicker “Steak Fries” wedges dusted with one of my favorite La Boite blends, Shabazi (cilantro, chili, garlic, lemon).

You dont get much of a say as to what goes inside your Shawarma, which I actually like. But at the same time I havent tried to change anything so I may be spreading misinformation. You just have to choose between Shawarma West (Chicken) and East (Beef and Lamb). Both are spiced accordingly of course, and come loaded with fresh veggies, herbs, Tehina and the Amba, the sharp Mango condiment that goes really well with Shawarma. Though the best condiment may be their homemade Harissa that comes inside the West Shawarma, and better yet as a side with the order of the fries.

Sabich is one of the only vegetarian sandwiches I eat reguarly, and its another winner at Spice Brothers. Fried eggplant, hard boiled eggs, and of course more Tehina and Amba. The falafel is good, but closer to the typical herb heavy falafel, except that its on another crisp level. I didnt try the Hummus yet, nor the lone dessert. In East Village, the dessert options are stupendous these days.

You got your usual options of bowl, Laffa and more. I’d go for the Pita over Laffa here. They can easily divide both. Every sauce like the excellent Z’hug can be ordered for $1. Regulars on EWZ are well too familiar with my love for Z’hug. Its guaranteed to make anything taste better. But everything at Spice Brothers is worth a try. Besides finding yourself at one of the coolest streets in NYC. Go!

Spice Brothers
110 St Marks Pl (1st/A, East Village)
Recommended Dishes: Chicken Shawarma, Falafel, Sabich, Fries

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Balaboosta – Oldie Still Goodie

Posted on October 5, 2024 by Ziggy

Balaboosta is an old Yiddish term for the perfect housewife. A domestically gifted mother that feeds the family with one hand, balances house finances with the other, while teaching Krav Maga in her spare time between writing cookbooks. Balaboosta’s children call her twice a day. They would prefer to call more but her busy schedule especially on book signing days make it difficult. That’s the meaning behind the name of a West Village institution led by one of those fearless women.

If you’ve been following me for at least 7 years you’d probably know about my on and off love affair with this housewife. I was a fan until I started cheating on her with her younger, sexier sister, Bar Bolonat. In 2017 I even wrote that the old Balaboosta needed a boosta shot. Less than a year later it happened in a way no one anticipated (in true Balaboosta fashion). Balaboosta closed and merged with Bar Bolonat in Bolonat’s location, keeping the flagship name. Six years later, Balaboosta feels as fresh as ever.

Owner Einat Admony is one of America’s most celebrated Israeli chefs. Between the Taim chain that quietly opened 13 location on the east coast, the restaurants, and cookbooks, her resume is worthy of a Chef’s Table episode. Her daring ways can even be a little too much for New Yorkers after experimenting with the couscous-focused Kish-Kash for a few years. Super high rents make these experiments exactly that.

Needless to say our family (+1) meal in Balaboosta recently was the best meal we ever had in an Admony establishment. Balaboosta today is like Admony’s greatest hits, starting with the ole reliable Hummus, and ending with the sick Tahini Crème Brulée with shredded Halvah. Halvah is one of my many weaknesses. When my Halvah inventory is low at home, everyone around me suffers but no one knows why.

Eggplant with “Asian Tahini”, togarashi, crispy shallots and just enough pleasant heat from the pomegranate harissa is one of many dishes that showcase Admony’s range. There are even Yemenite Soup Dumplings on the menu (FYI, NYC’s first ever soup dumplings festival is tomorrow). Perfectly spiced and herbed beef kebabs is another one of her signatures. Children books have been written about these Kebabs.

The old Balaboosta classic, the Brick Chicken is still solid, but can get lost in the shuffle. Getting chicken as such isnt very hard anymore. But getting a super slow cooked short rib with Lachuch, the Yemeni Injera-like pancake, with tahina and their green S’chug (Yememi hot sauce/spread) is virtually impossible. With that spongy Lachuch, jus, and sauces, you can make the best tacos you’ll ever eat.

No issues whatsoever with the superbly juicy special Brisket, or the crispy saffroned Tahdig rice we couldnt get enough of. Even with the basic bread pudding special (get the Crème Brulée), there was not a bad dish in the house. Just better dishes. And if you are a fellow admirer of Sauvignon Blanc, try the 2022 Cheverny Domaine du Salvard. Go!

Balaboosta
611 Hudson St (West Village)
Recommended Dishes: Hummus, Eggplant, Kebabs, Short Rib, Crème Brulée

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