Posts Tagged With: Bar Bolonat

NYC – Top 10 Dishes of 2014

Lincoln StrozzapretiBowery Steak at Bowery Meat Company.  Normally in the food blogging universe, when a steak is compared to a Hockey puck, its usually in order to describe a poorly cooked piece of meat.  But in this case, its the odd looking Hockey puck shaped perfection sitting on top of creamy whipped potato puree, and topped with a little bit of Chimichurri.  One little touch of that thing with your fork or a prolong stare breaks the spiral roll of ribeye cap, aka the more flavorful part of the ribeye.  A most noble cut, generated by none other than the legendary Pat LaFrieda of course.  Don’t believe me?  Ask fellow meat lover Justin Bieber who was spotted there a day after yours truly and his family.  “Way to go dad, always picking the wrong days”

Bowery Meat Company Bowery Steak

Oxtail Soup at Pam Real Thai – I’m starting to believe this soup has special healing powers.  Whether you are suffering from Flu like symptoms, Depression, Frontal Baldness, Cholera, try the soup and see a doctor.  Best to have the soup solo, as it will clear up both your nostrils and allow free grazing of the two giant oxtail bones in a way that should leave no witnesses.  Its spicy, complex, addictive and just about my favorite soup in NYC at the moment.  Which really means America!

Pam Real Oxtail

Patate Alla Carbonara at Marta – The White pizza section to me is like the pet isle in the supermarket.  I only get there by accident or under some form of influence.  My wife found me there once and though I was having an affair.  These days the only way for me to cheat on the reds is with this Bianca, featuring Guanciale, Pecorino and egg “juice” poured ever so slowly all over the pie.  It took a few initial incarnations (started as “Gricia” with an egg in the middle) until this thing was perfected by Nick Anderer who perfected so many things at Maialino.  Its Roman style pizza which means Matsoh like cracker thin (especially at the edges), but it holds its own nicely throughout so knife needed.

Marta Patate alla Carbonara

Lobster Roll at The Grand Banks.  This place rocked!  Literally!  In fact we almost left upon entering this Schooner (a ship for the German readers) parked on Pier 25 in the warmer months.  But the food obsessed that we are, we braved it out and stayed for the main event.  A Maine style Lobster Roll (cold) using the meatiest and clawiest parts of the lobster, with tarragon mayonnaise and cucumbers which isnt very “Mainely” I know, but serve as barriers between meat and bun.  Very often lobster rolls lose its luster due to a soggy bun, but here the cucumbers keep it fresh and dont deter from the taste.  The roll which comes with well seasoned potato chips (no frier on board) is not exactly a value play at $25, but you gotta pay up for the good stuff mon.  Especially on the island I call Manhattan


BBQ Squid at Annisa – Stunner!  Actually the first word that comes to mind is “gorgeous” but its hard even for the feminine inner Ziggy to say the G word these days.  When was the last time you heard a straight man say something is gorgeous.  And adding the F word just makes it sound awkward.  But this dish is not only attractive to look at, but got the flavors to match.  Marinaded, perfectly grilled Squid with fried tentacles, mint, and fresh peanuts boiled to match the texture of the tender Edameme.  Add Hoisin sauce for some sweetness and tanginess and the formula is complete.  I hope it never leaves the menu.  Anita Lo are you reading?

Annisa Squid

Carrot Wellington at Narcissa – A rarity.  A meal where the veggie dishes outperform the meats and fish.  Even the beet dish here made me question everything I knew about beets and seek Borscht the next day.  I never seek Borscht.  The carrots are cured, roasted and simply shine in those puff pastries.  They are tender and rich enough that you wont miss the meat.  And the accompanied veggies especially the earthy Bluefoot mushrooms complimented nicely.  Along with Piora’s carrots, perhaps the carrot dish to beat.  If you are having commitment issues, you can always share it as a middle course.

Narcissa - Carrot Wellington

Strozzapreti Con Aragosta at Lincoln (Top).   Orange is the new crack!  Possibly the most ingenious pasta dish I ever had.  First of all its looks gorgeous sensational, and you smell the sea as soon as it arrives.  Smell it!  Its an important aspect of any meal.  The Strozzapreti (invented I suppose when someone envisioned a pasta shape while witnessing a priest being slowly strangled) is made with lobster coral, the female egg sac, to bring that bright sexy orange prison look.  Sweet lobster chunks are added to the mix along with Tarragon and a delicate citrusy sauce.  But the best part and what puts this thing over the top was the shockingly flavorful lobster and scallop “sausage” bits which had the texture of chicken skin nut tasted nothing like it.  As of this writing the dish is not on the menu, so write to your local congressman

Scrambled Eggs at Gato.  I’m quite the sucker for nicely executed egg dishes, and this one topped a year filled with good ones (Casa Mono comes to mind).  Almond Romesco (spanish red pepper sauce), Boucheron cheese, and fluffiness levels that I’ve yet to produce no matter how hard I try.  I Google the heck out of how to make my scrambled eggs this fluffy, and it looks like Boucheron may be the answer.  Bobby Flay got something nice going there, but dont tell him that, or mention this pick.  We dont want success to get to his head.

Gato - eggs

Zabzi Tagine at Bar Bolonat – I attacked this mini Tagine on more than one occasion in 2014.  But I confess that the first time, closer to the Bar Bolonat debut was the best rendition.  Homemade couscous, aromatic fresh herbs, and short rib or beef cheek (it changes from time to time) so tender and flavor packed, even the Goyim foodies can appreciate this modern Israeli delight.  Get this, the kibbeh, Creme Brulee, and any of the other “Best of 2014” dishes circulating the web.  Einat Admony got herself another winner.

Bar Bolonat - Zabzi Tagine

Fried Chicken at Root and Bone – Last year it was the Ma Peche Habanero, this year its R&B singing the chicken song.  Choon!  The bird is brined in sweet tea, onions and garlic for 24 hours, and finished with a dusting of dehydrated lemon powder to add that nice zesty tone.  Perfectly crisped skin, and juiciness levels I havent seen since college.  Great dish and a great menu that features all sorts of goodies like Sticky Toffee Pudding with whiskey sauce and beer flavored ice cream.

root and bone chicken

Special Mentions:

Burger at the NoMad Bar
Marinated Pork at Somtum Der
Falafel plate at Zizi Limona
Agnolotti at All’onda
Chicken Burrito at Missions Cantina
Beer Braised Pork Tongue Tacos at Empellon Taqueria
Octopus at Marea
Kimchi Fried Rice at Louro
Tofu at Dunji
Samsa at Nargis Cafe
Elk Chops at Henry’s End
Carrots at Piora
Green Curry Ramen at Bassanova
Dirty rice at Ivan Ramen
Cha Ca La Vong at Pok Pok Brooklyn
Oxtail and Bone Marrow Fried Rice at Blue Ribbon Sushi Bar & Grill

Categories: East Village, Gramercy, Flatiron, Lower East Side, Midtown West, New York City, SoHo, NoHo, Nolita, Upper West Side, West Village | Tags: , , , , , , , , , , , , , | 3 Comments

Bar Bolonat – Shiksa Approved

Bar Bolonat - Malabi

December 26, 2014 Update:

Took yet another shiksa to Bar Bolonat the other day and had another fun meal.  Plenty of empty tables on a Friday night at 8 pm but by the time we left the place was packed.  Are we eating later now like in Europe?  I didn’t get the memo.  Einat Admony’s pink scooter wasnt there again, and I’m yet to meet this NYC legend.  Yes, to me her accomplishments here are inline with some of the famous chefs in NYC.  Although there were some misses on this particular night, there were plenty of hits, some of which I added to the recommended list below.

Sunchoke Latkes – Hannukah special.  Tasted much better than they looked (they looked like Latkes!).  Nice falafely flavor

Delicata Squash – Good.  Essentially a hefty meaty sweet squash lightly dressed with some Tahini and a few pieces of brittle adding more sweetness and crunch.  Contrary to how the media praises the veg dishes, I don’t see them as the strong points here.  Timeout named the Everyday Cauliflower one of the best dishes of the year, but I thought it was just ok and not nearly as good as Balaboosta’s version

Octopus – Just ok. Came with a couple of purees, roasted peppers, and something called “Squid Ink Cracker” which was like a tasteless rice cake.  The octopus itself was a bit too tender, as in undercooked and missing that nice octopus bite (octobite!)

Bar Bolonat - Creme BruleeZabzi Tagine – Still great but lost some of its “Taginess”.  Short rib instead of beef cheek this time (I prefer the cheeks).  Came with a closed lid.  I was hoping to impress this particular Shiksa with the incredible aromas I remember from last time that would drive her mishegas.  But this time as soon as the lid went up, we got bupkes.  None of that crazy good herby action I smelled before.  Still, a solid plate overall and something I would order again

Hudson Street Kibbeh – This was a fantastic dish and possibly the best Kibbeh I ever had.  Three x-large egg shaped pieces with preserved lemon sauce.  The meat was perfectly seasoned and the crust had a nice crunch.

Falafel Encrusted Grouper – I wasn’t sure about this one.  Love my falafels and groupers but not necessarily together.  Turned out to be a great surprise.  The falafel crust was just strong (or weak) enough to compliment the delicate fish which was perfectly cooked.  Loved the accompanied beans in this white Chermoula seasoned sauce which absorbed much of the fish.  Perhaps my new favorite dish here

Halva Crème Brulee – As good as before.  Admony’s desserts are some of the best in the business.

I should also note that with the end of the year looming I’m seeing some of these dishes included in various best of the year lists.  Namely, the Jerusalem Bagel, Halva Crème Brulee and Cauliflower dish.  And this is just the beginning of the lists seasonBar Bolonat - Artichoke

Original May 14, 2014 post:

Something peculiar happened to me yesterday that worries me a little.  It could be nothing, something, or an eating lowlight of sorts not sure.  A wardrobe malfunction after another great meal at Ma Peche.  A rather important button disappeared from one of the only shirts I have that makes me look healthy.  Not just any button.  A designer button made in a Mongolian orphanage.  For about an hour on the bus I looked like something like this.  There was nothing in the way, nothing I could do to control or contain that gut but cover it with my hands as best I could.  A sign perhaps, like a timely Metamucil commercial that I should start watching how much what I eat.  “You are what you eat” is what they keep saying (They=Dr. Oz) and according to the laws of digestion, the gut in question was loaded with Korean, American, Italian, Modern Israeli and chocolate covered pomegranates from Costco (serious awesomeness) among other delicacies.  Yes, it was one of those weekends.

The first word that came to mind when I arrived at Einat Admony’s Bar Bolonat is guts.  The pink scooter was not there which means perhaps that Einat doesn’t give a couscous about the all important critic stage after an opening.  Ok, after missing her in Balaboosta and Taim over the years I just cant get a break.  All I want to do is tell her how awesome she is, and complain about the way they spell S’chug at Taim (wtf is “S’rug”) thats all.  The good news is that the Schug (Yemenite hot sauce/spread) spelling makes more sense at Bar Bolonat.  The better news is that the meal was very good.Bar Bolonat - Jerusalem Bagel

As in Balaboosta and just about every new place these days, its large, small, smaller plate format.  We ordered 6 dishes + 2 desserts for the 2 of us and it felt that it was the right amount of food.  Plates started rolling out at a furious pace at first.  We got the first 4 dishes fairly quickly including some at the same time (we were there no more than 20 mins I think)  And I had to ask them to slow down a bit which they did.

The Jerusalem Bagel with Za-atar spices on the side was light and fresh.  I always say that if you see bread on the menu, get it, and I continue to follow the rule.  But I cant help but be less enthusiastic about this rule of thumb now that every new place follows this trend.  It almost feels refreshing these days when you get free bread, like the focaccia with various dips/salads we got at Enoteca Maria (the rotating Italian Babushka place) the other nightBar Bolonat - Zabzi Tagine

A fine baby artichoke dish, coated with a good amount of pistachios and spices.  As good as baby artichoke can taste for me.  The “Everyday Cauliflower” was on the dry side with very little tahini at the bottom and tasted more like.. well… everyday cauliflower.  Maybe that’s the point, but a slight nod to the Balaboosta version.  The star of the show by far was the Zabzi Tagine.  Incredibly aromatic and flavor packed beef cheeks and homemade couscous.  The beef cheeks made me forget about the super tender beef cheek dish I had in Sylvain in New Orleans recently

Four plump, expertly cooked Shrimp with Yemenite Curry and just a touch of that spicy S’chug was quite delectable.  A similar dish she offered at Balaboosta as a special.  Fresh Pasta with ricotta was simple, and quite delicious.  If there’s one thing I like more than simple fresh pasta, is simple fresh pasta with a bit of a kick.

No Chocolate Falafel on the dessert menu last night (probably a good thing) but enjoyed a nice Malabi, (the Israeli Panna Cotta), and an ever better Halva Creme Brulee.  Like the Silan at Taboon its all about the shredded Halva taking this one to the next level.  Check out Bar Bolonat everyone, and bring your Shiksas

Bar Bolonat
611 Hudson St
Recommended Dishes: Jerusalem Bagel, Zabzi Tagine, Shrimp with Yemenite Curry, Fresh Pasta, Hudson Street Kibbeh, Grouper, Halva Creme Brulee

Bar Bolonat - Cauliflower Bar Bolonat - Shrimp Bar Bolonat - Pasta

Categories: New York City, West Village | Tags: , , , , , , , | 1 Comment

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