Posts Tagged With: Nur

Top 10 Dishes of 2017

Nur Eggplant

Lobster Fra Diavolo at Nishi.  A beautiful mammoth mess consisting of 1.5 lb flash fried salt and pepper coated lobster on a bed of garlic, chili and XO infused spaghettoni (emphasis on the chili).  Lobster comes cracked and ready to easily fish out perfectly cooked meat, while the escaped crunchy Tempura flakes adds some texture to the pasta.  Its a $62 triumph.

Nishi - Lobster Fra Diavolo

Chicken Paitan at Ivan Ramen – Not the Ramen that made Ivan famous, but the one that may convert the nonfans.  The richness and deliciousness of a Tonkotsu without the heaviness that follows sometimes.  The only dish other than the classics that broke the rule and became available in both Ivan Ramen locations.

ivan-ramen-chicken-paitan

Chengdu Fish Fillet With Pickle Vegetable at Legend of Taste – A spice loving family of 4 can easily share this outrageously delicious Szechuan soup.  I shared it with 6 and 4 in different visits.  Plenty of flaky flounder and chewy Enoki Mushroom.  Pleasant heat sneak up at you.  Even good an hour later when it cools down.  Only problem with this legend is that its in Whitestone, Queens.

legend-of-taste-chengdu-fish

Smoked Goat Neck at Ducks Eatery – A revelation of sorts.  Dont know why it took me so long to try it.  It may sound like something that is not everyone’s cup of goat, but once you see what goes into this dish, it may be hard to resist.  It redefines tenderness, succulence, and simply outstanding all around.  The only restaurant in NYC that serves this dish.

Ducks Eatery Goat Neck

Skate Wing at Gloria – Very few things in life can be as satisfying as a well cooked Skate.  Seems like once a year or so these days I score a good one.  At Gloria the skate is simply seared with butter and sprinkled with magic dust.  Opened by two Contra alumni, Gloria is the best thing that opened in Hell’s Kitchen since Gotham West Market.

Gloria Skate Wing

Eggplant Carpaccio at Nur (top)– Maybe the best looking dish out of the bunch, and the only vegetarian this time.  Like a Baba Ganoush gone wild.  Smoky, creamy, crunchy at times, and something you just want to “Scarpetta” the heck out of.  Not every spoonful is the same.  Chef Meir Adoni is sort of a legend in Israel opening his first in NYC, and just knows how to handle those veggies.

Snow Crab in Chinese Restaurant at Pinch Chinese – This is one of those dishes that you continue to think about months later, sometimes even at inappropriate moments.  Glass noodles with heaps of crab, dressed with an outrageously delicious fermented bean sauce with chilies and scallions.  The crab was plentiful but almost plays second fiddle to the noodles with sauce.  Pinch is an underrated gem in Soho

Pinch Chinese Crab in Chinese Restaurant

Sizzling Sisig at Pig and Khao – East Village and Lower East Side is slowly transforming into Sisigville (pig’s face parts come sizzling and topped with egg yolk).  And the best Sisig I had is at this Filipino inspired celebrity chef Leah Cohen’s flagship.  Very nice depth, flavor packed, and not as strong tasting as other Sisigs.  No additional sauce needed for this one.

Pig and Khao Sisig

Laab Ped Udon at Ugly Baby – Maybe the best thing to open this year is this fiery Brooklyn Thai from an old Brooklyn friend.  And this larby Duck Salad is one of the classics early on.  Complex, addictive heat, and unlike any Larb or larb-like salad you will ever have.  Spice level is fairly high in all dishes here, but in particular in those that have words like “Spicy” in the description.

Ugly Baby Duck Salad

Fromage Blanc Island “Cheese Cake” at Chikalicious Dessert Bar – Best dessert I’ve had this year came from an oldie but goodie.  Its delicate, elegant, and super light.  Like delicious fresh cheese mixed with cloud.  Its worth just going in order to meet the master Chika Tillman herself.  But if this dessert scene is a little foofoo for you, try the faster Dessert Club across the street and go for the Nutty Professor ice cream.

Chikalicious Cheese Cake

Other Noteables:  Soy Keema at Indian Accent, Goi Hed at Somtum Der, Spicy Lemongrass soup at Ginger and Lemongrass (new Lower East Side location)

Happy and Healthy New Year to all my readers and all the fun people I met over the year.  Thanks for a great 2017!

Advertisements
Categories: New York City | Tags: , , , , , , , , , , , , | Leave a comment

Nur – Adoni Hagadol

Nur EggplantWe have a Sabra invasion in full swing and no one bats and eyelid, not even Trump.  Einat Admony (Balaboosta, Bar Bolonat, Taim), Efraim Nahon (Taboon), Michael Solomonov (Dizengoff), Nir Mesika (Timna), and many more, including now Meir Adoni, an Israeli superstar opening his first in NYC.  The falafel kingdom continues to expand with chainlets like Taim, and Nish Nush leading the way.  And we even have a (sort of) Israeli bakery chain in Breads Bakery, whose owner is Adoni’s partner at Nur.  Even my new favorite French dessert spot in East Village is owned by talented Israelis.

But something is missing in NYC, and that something has something to do with the title, and real estate.  When I was in LA last time, we discovered a place called Itzik Hagadol (Big Isaac), a sprawling “fast-casual” (new phrase which I hate but use anyway) spot in Encino, serving Israeli classics like falafel, hummus, babaganoush, and things you dont normally find here like Mititei.  I was into my second Shashlik when I realized… NYC doesnt really have one of those.  If I want to take my extended family somewhere on a whim here, I wouldnt know where to go.  But if I want to take my wife to a fancy Israeli or one that requires knowing the right people who can reserve a table for you 4 weeks in adavnce, I got plenty of options.  Thats NYC for you, and the nature of Manhattan real estate.  Either things are too fast, or too expensive.  “Fast Casual” is lacking here.

NurSo if Adoni wants to open an Adoni Hagadol, I wont even take royalties.  He’s already off to a flying start, hotter than a Shakshuka in the Sinai.  We werent quite sure what to expect from Israel’s culinary idol.  And when we arrived, as often happens when we come back from an extended European trip, we are greeted with a jolt in the way of three greeters.  I think on average the employee/diners ratio is roughly 5 times higher in NYC than anywhere in Europe.  Why do we need three hosts!

 

But the good news is that almost nothing but greatness on those plates….

Honey and Garlic Challah –  I gather that the first two breads on the menu are the highlights here, but I wanted to try something else.  Besides, the Kubaneh and the Sesame Bagel, arent very unique to NYC anyway.  You can get a similar Kubaneh with S’chug and other condiments at Timna, and a fine Jerusalem sesame bagel at Bar Bolonat.  But the Challah was fine, doused with just enough honey and garlic on top, served with pickled onions, and creme fraiche.  While we liked it, I secretly cried a little at night for not getting the Kubaneh after all!

Jerusalem Sesame Bagel – Hagadol serves a bigger sesame bagel.  Nice and buttery, just like the bagels in Mahane Yehuda market, albeit 10 times pricier.  And just like in Bar Bolonat it comes with Za’atar on the side, and an exceptional tehini-like Lima Bean Messbaha.nur Sesame Bagel

Date Doughnuts – Very good and very Mediterranean. Comes in two, along with this addictive curry Citrus Vinaigrette. By the end of the night I dipped everything in this thing including forks, fingers, car keys, and wife’s finger.

Damascus Qutayef – Essentially fried Lamb Pancake.  This was fine.  If I have to pick one dish I wouldnt order again, I think this is it.  The sweet notes were a little overpowering for me.  But the sides of Marcona almonds with cucumbers, and a gazpacho like yogurt chaser at least kept this interesting

Horias – Excellent!  “Lamb Kebab in Pita” is more like mini lamb Shawarmas inside these perfectly crispy pitas with a hint of Amba (Mango condiment).  As some of the other dishes it comes on top of old newspapers for some reason with some pickled veggies.  You can munch while getting up to speed on the latest Cricket wives gossipNur Horias

Eggplant Carpaccio – Possibly the dish to get here, which is ironic considering its the only vegetarian dish outside the bread category.  Smoky, creamy, crunchy at times, and simply delicious.  Not every bite is the same.  The only minor quibble one might have is that the dish is listed under Big Plates but is more of an app.  Its a big plate alright, but not the content.  Possibly the eggplant to beat after Atoboy in NYC

Sea bass – Well cooked, supremely flavorful black bass, with more eggplant, Freekeh, Broccoli Rabe, and Spring Beans.  Adoni clearly likes his eggplant which he features throughout.

Lamb – Two fine skinny tender lamb loins.  Like the Seabass, all sorts of Meshugas on the plate like a Lentil salad, and what really stole the show for me, a Lamb and Bulgar filled onion.  The “Mains” here made me appreciate Timna even more.  I found a lot of similarities all over the menu but in particular the way the mains were constructed.  Complex and ingredient heavy, but truly exceptional stuff

Nur
34 E 20th St (Brway/Park), Flatiron
Rating: Three Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that.
Recommended Dishes: Sesame Bagel, Date Doughnuts, Damascus Qutayef, Eggplant Carpaccio, Sea Bass, Lamb

Nur ChallahNur Damascus QutayefNur Date doughnutsNur LambNur Sea Bass

Categories: Gramercy, Flatiron, New York City | Tags: , , , , , , | Leave a comment

Blog at WordPress.com.