Z-List fanatics, both of them, already well familiar with this newest incarnation from Top Chef star Floyd Cardoz. But as with some other recent Z-List additions, I never got a chance to write a review on “Paowalla 2.0”. Paowalla’s blog post title would have read “Oops, I did it again”, after Cardoz essentially tried to recreate another fancy Tabla to satisfy his devotees. At BBB Cardoz is following his gut. And it works, a lot better than the “critics” leading to believe.
Classifying Bombay Bread Bar can be tricky. Indian chef, working with Indian ingredients must mean “Indian”, right? Much to the chagrin of theorists and traditionalists who bulk at the prices. Indian food should never ever cost this much, creatures of habit proclaim. And the likes of Cardoz, and other Asian chefs forfeit the right to get creative and charge premium for it. Not only hogwash, but on my last meal I tasted Italian, Middle Eastern, and Chinese flavors in this so called Indian.
As for the “critics” out there, the state of affairs of Google results in NYC these days is looking a little sad. Its dominated by marketing and Google skills, rather than knowledge. I dont want to name the names out there, but one of them rhymes with “Infatuation”. These are not seasoned reviewers. They read like Yelp reviews, and often sound like they dont really know what they are talking about. They lock in the first Google page nowadays, even prior to actual reviews, with a “Review soon to come” post. Their BBB review is yet another example of advice that is either wrong or unnecessary. Missing in this case, the most important aspect of the establishment, the chef, and his ability to invent and change.
The Upma Polenta, the first thing I tasted at BBB, showcases that Cardoz brilliance. Its Semolina based earthy goodness with mushrooms and hints of Coconut and Kokum. Like the most delicious grits you will ever eat. The creamy Cauliflower Makhani, not on the current menu, made great use of the Naan. I’m a sucker for a good garlic naan, and the flat naans here are exceptional. So is the chickpea chaat, a medley of green chickpeas sprinkled with toasted yellow chickpeas. And while you wont find much lamb presence in lamb curry, you will certainly taste it in all its glory.
Another “small plate” winner is the Three Chili Chicken Fry which got the sweetness of a General Tso’s chicken along with the intense heat of Szechuan. Follow the Chinese flavors with hints of middle eastern in the new Sea Bream. Served whole, but deboned and stuffed with a fantastic spicy red paste reminiscent of a mild Yemeni S’chug. It replaced another good one on the menu, a Banana leaf wrapped Halibut covered with yet another great paste. The Chicken Tikka, not Masala is another strong consideration with the larger plates.
Perhaps the only dish I didnt care for so much after three visits was the baked Eggplant which felt heavy and unbalanced next to other dishes. I found the rice dishes good but not necessary. The drinks can use a better hand, but I’ve only sampled two (sticking to beer). And how does the Indian Donut not generate Cronut like lines? Intense sweetness with its pistachio cream, candied pistachio, and rum syrup. Go!
Salamanca, 200km west of Madrid, is much more than a University and church town. But these two reasons alone are good enough to visit even for an old Jew like me. I just feel old and cranky this morning, and need to think about happier places. Salamanca was a happy place. Watching World Cup Soccer in one of the most striking Plaza Mayors in Europe. Having a local show us around town. Looking for the mysterious astronaut embedded in the facade of the “new” church. Surrounded by the red Sandstone plastered all over the old town. And meeting the only English speaking nun we’ve ever met, selling delicious cookies from a convent (Convento de las Dueñas).
Read about Salamanca and the frog that became its symbol. Look for it on the University’s famous facade, on a skull. Its not that hard once you know what it looks like (see pic below). If you fail to find it, you will struggle on your next exam. If you are not a student and you fail to find it, you will get Shingles within a week! The frog, or more likely a toad was a symbol of sexual temptations throughout Spain’s history. There were once prostitutes roaming the area, luring the male students, and the frog reminded the students of the consequences. The skull represents death, a possible outcome due to the many diseases the prostitutes carried. Thanks Obama!
Its that time of the year, readers. When I dissect piece by piece this tourist trap in Chelsea we call the Chelsea Market. Did I get your attention now? “Tourist Trap”, a term used often when you read reviews about ultra touristy establishments. “Migrane” is something you get when you read what others have to say about something you know and love. “Himalayan Meditation Retreats” is what you Google three months after you open a restaurant in NYC.
Sometimes in order to find the best dishes, you need come back with friends. Not only you can try more, but you can finally order some of the larger dishes, like the chicken for 2 to 6. Such was the case the other day when we introduced our friends to one of our Soho faves, Pinch Chinese. An invitation that became a little suspicious when I walked in three hours prior to our reservations to reserve the bird while friends waited outside. I should have played it more subtle. As in “Hey, you guys want to try the chicken? I hear its fantastic!”
Heard of Asturias? The forgotten Spanish region of Asturias is an absolute stunner and a culinary paradise. We came primarily to get a glimpse of the magnificent Picos de Europa, but turns out it’s so much more than that.
Segovia, the perfect tourist town. How often do you come across places with such sheer beauty and plenty of unique attractions to boot. Its rich history plays an important global role, and its essentially one giant lesson in Spanish history. Which is why its best viewed 
Getaria is a tiny fishing village in Basque Country, about 30 minute drive from San Sebastian. Torbotville, (a town in Pennsylvania) perhaps a more appropriate name due to the widely available fish that became the new symbol of Getaria. This was the tail end of a 16 day road trip from Madrid, where we spent 6 nights using Getaria as our Basque base. Some of these pictures came practically from the back yard of our accommodation, Gaintza, a local Txikoli (young but potent local dry white) producer. Staying in the middle of a vineyard, with a 5 minute walk to the beach, an old town, and world class seafood was not exactly what I imagined. I will have more on Getaria and its very unique food scene when I get a chance. Click on any image below to browse through all
