Posts Tagged With: Root and Bone

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

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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

Root and Bone – As Simple as ABC

root and bone gritsBefore I tell you more about this gem in Alphabet City (the last of the Manhattan neighborhoods that hasn’t received a hip name), there are a few developments in my personal life I would like to share with you.  Well, more like events really, not so much developments and not so interesting to the average reader Really.  Two milestones in one day (yesterday) that are fairly significant in one’s growth as a parent and more importantly as an American parent.  The first event was taking my youngest daughter, who is suddenly obsessed with hockey, to her first Islanders game.  Only those readers who experienced this can understand the magnitude of this thrill.  Especially those sport fans who never produced sons experiencing this a bit later on.

One can argue that the second event is even more significant, as it made me connect with the American people like never before.  Everyone, including tourists should do it at least one time during the holidays to show solidarity and patriotism.  We are Americans!  Some of the strange things we do, like tipping and brunch, photo (10)may seem different to some foreigners but this is who we are, and this our culture.  You dont question it, just like I dont question taking my shoes off in other countries, and not assuming that all those wonderful little plates they give you in Portugal when you sit down at a restaurant are free.  I’m talking about, you guessed it because what else could it be, wearing my first Ugly Christmas Sweater.  Although all I have is a spray of Poo Pourri to show for as my consolation prize in the ugliest Sweater contest, it felt great I tell ya.  You see I realized that there’s really no such thing as a fashion failure anymore.  Any fashion faux pas is either brought back by hipsters at some point or makes a big comeback once everyone in the world agrees that its ugly.  Or like in this case, its both!  I’m thinking perhaps I should hold on to those 80’s Hawaiian shirts after all, before Mrs Ziggy cleans the ‘hers and hers’ closet again.

root and bone chicken

Remember that little girl I was talking about earlier?  Other than hockey, she particularly likes mac and cheese and fried chicken.  So when I was looking for a place that serves both last Sunday, a return to Root and Bone was a no brainer.  I first tried their much hyped bird in the summer, not too long after they opened, but I may have been under some heavy Barolo influence which makes me like everything.  This time it was for brunch, affectionately called in my house and every other country, lunch!  But we don’t question, remember?  Southern homey soul food by two Top Chef veterans that look more like “The Bachelor” veterans, via Miami.  Famed Miami Beach Yarbird’s lose is NYC gain.  Well, Yardbird probably didn’t lose anything, its just an expression people.

root and bone wafflesWe started with Grandma Daisy’s Angel Biscuits.  If you ever see something called Grandma Daisy’s Angel Biscuits on a menu and neglect to order it, you are an enemy of America!  These were light, airy and awesome, and once dipped in the gravy-like Honey Chicken jus, awesomer.  Benne seeds (fancy for sesame) and salt on the side for you to dip may be there purely for esthetic reasons, as I didnt feel the need.  Terrific Mac ‘n’ Cheese topped with more biscuit and featuring elbow pastas that will make you donate the elbow pastas in your kitchen cabinet to charity.

I feel like there’s some sort of a chicken renaissance going on in NYC at the moment with both Rotissarie and the fried kind.  You got the new Bird and Bubbles, The Habanero in Ma Peche, Somtum Der’s version, and so many other notables all over town.  The fried chicken here should at least be mentioned in the same discussion.  Its sweet tea brined, and dusted with dehydrated lemon magic powder that gives it that extra zesty tone.  Although, the dusting was more liberal the first time around (perhaps too liberal) there was no flavor lose this time.  The chicken, featuring no greasiness whatsoever is just a solid, juicy fried chicken, with flavors enhanced by the accompanying spiked tabasco honey sauce.  I preferred to sprinkle it on the white meat only.  And in true southern style we paired it with the Buckwheat Waffle that came with Cheddar and Whiskey Maple Syrup

root and bone buscuitsHaving eaten the chicken before, perhaps the most interesting item for me was the so called Trumansburg N .Y. Stone Ground Cheese Grits (top).  They came loaded with corn and ‘pimento cheese’, a spreadable hybrid of cheese and Pimiento (cherry) peppers.  The entire dish is a beautiful medley of textures and flavors.  And in a city filled with mediocre desserts as it seems as of late, the sticky toffee pudding with whiskey sauce and beer flavored ice cream was perhaps the best finish I’ve had this year.

Update:  The Poo Pourri works!  Dont think I need it honestly, but it works.  I may have to bring some to some of my coworkers.  You know who you are!

Root & Bone
200 E 3rd St
$$$

root and bone mac n cheeseroot and bone sticky toffee pudding root and bone

Categories: East Village, New York City | Tags: , , , , , , | 4 Comments

Chicken and Wine

photo (10)Is the new Pizza and Beer.  Sometimes tasty surprises come at the most unexpected times, which is why they are called tasty surprises.  I’m in the process of writing about yet another “one of those meals” I had the other day but I’m just running out of time, so instead I decided to write about my day today so far (Yeepee, how exciting!  I know, right?)

At noon today I took a wine class with Corkbuzz in Union Square, examining the great reds of Piedmont and Tuscany.  While I’m mostly already familiar with Tuscan wines overall, I still learned a great deal about them, such as the story behind bad boys “Super Tuscans”.  But it was Piedmont I was mostly interested in, to prepare for my upcoming white truffle orgy trip in the fall.  We tasted some fine Brunello (which made me dizzy just thinking about all the zigzagging Ziggy Andretti did on the way to Montalcino last summer which got some of us sick), Super Tuscan, Barbaresco, Barolo and more.  All nice and dandy, until master Sommelier and owner of Corkbuzz,  Laura Maniec poured a bonus bottle of 2000 Pianpolvere Soprano Barolo Bussia Riserva that  made the other Barolo, and everything else seem light and uneventful.  Dark, intensely aromatic (I can still smell it as I type) with big tannins, and a beautiful finish.  Hints of plum, vanilla, and scallions (I wonder how long it was stuck between my teeth as I didnt have any today).  Quite a lovely bottle, and the heaviest one I ever held.  This was a very informative class overall and I’m looking forward for more from Laura, but its really just Italian wines I’m into
photo (9)
So I come out and right away I realize that my much anticipated pasta appointment across the street at All’onda is cancelled because they are not open for lunch on weekends.  The Chutzpah!  So what to do, where to eat.  All that truffle talk with my neighbors at Corkbuzz got me in the mood for truffles so I was ready to settle for truffle oil with Pappardelle and sausage at nearby old fave Da Andrea.  Oops, DA never open for lunch which I keep forgetting.  Perhaps go to Gaia finally? Mighty Quinn’s for wings?  Random filthy thoughts fill my mind.  Oh what I’d do to that Motorino Pizza right now.
But then I remembered the recently opened Root and Bone and their infamous fried chicken, so off to Alphabet City I Citibike.  Let me tell you folks about this crazy bird.  Insanity in a basket.  Sweet and zesty, dusted with dehydrated lemon powder which looks sort of weird at first.  The bird is brined in sweet tea, onions and garlic for 24 hours before drying, and is simply marvelous.  Cant get much better than this in NYC.  Bike, dont run to Root and Bone folks
photo (11)
Categories: East Village, New York City, West Village | Tags: , , , , , , | 1 Comment

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