Lindsay "The Lunch Belle" F.'s Profile

Emily snagged a dinner reservation and insisted that I join.  8pm on a Thursday evening is a bit late for me but, after having been impressed by Chef Eric and his scallops at the Toast to the Children food and wine event, I was intrigued enough to accept Emily's invitation.
Having dined at Kin Shop's previous occupant, Philippe Chow Express, I was pleasantly surprised by the interior transformation.  Where there was once gaudy black and red hues now showcased Dieterle's signature white-washed walls and minimal, yet casually sophisticated decor.  

When the other ladies arrived, the five of us were promptly seated.  And, within moments, menus were distributed, water glasses were filled, and cocktail orders were taken.  

To whet my appetite, I chose to begin with the "Shiso Crazy" cocktail, a combination of vodka, maraschino, passion fruit puree, lemon juice, and prosecco.  Sweet, tart 'n tangy, and effervescent...without the slightest taste/burn of alcohol!  Now that, to me, spells beverage success.

In following what the hostess had mentioned were her favorite dishes, our table chose to split various plates, "family style."  There were just too many delicious-sounding items that we *had* to have!

Fried Pork & Crispy Oyster Salad ~
Served atop a bed of sliced celery and pickled red onions were, what I'd like to call, "chicken fried" whole oysters and chunks of succulent pork.  (The menu does not coin the oysters and pork as being "chicken fried.")  Broken peanuts, micro-greens, and mint-chili-lime vinaigrette finished the dish.  
I particularly loved the "crust" on both the pork and the oysters, as it reminded me of that on chicken-fried-steak.   Additionally, I found the multitude of textures - crunchy celery and onions, chewy oysters, moist pork - to be flirty, creative, and adventurous.

Spicy Duck Laab Salad ~
Romaine hearts were amply topped with juicy ground duck, toasted rice, and plenty of spicy red chili flakes and grinds.
This dish reminded me of a Korean ssam and/or the "chicken lettuce wraps" made famous at PF Chang's.  However, unlike the latter, this verison was much spicier and, because duck (a much fattier bird than chicken) was used, way more juicy.

Fried Broccoli & Chinese Sausage ~
A mound of crispy, fried broccoli florets were tossed in a young coconut-gooseberry chutney and sweet fermented plum vinegar.  Chinese sausage "coins" added a welcome smokiness, depth, and meaty texture.
This, hands down, was the most popular item at our table.  So much so, that we ordered another helping!  Trust me when I say that this dish will turn any broccoli hater in to a lover.

Grilled Prawns ~
At a whopping $4/prawn, we only ordered one piece per lady.  Head-on prawns were grilled to perfection and served alongside a halved lime and sweet/tangy black pepper sauce.
While the prawns were tasty, there was nothing particularly unique or life-changing about them.  Would I order these shellfish again?  No way, Jose.  Especially not at $4 a pop!

Pan Seared Tile Fish ~
The skin atop this mild tile fish filet was seared to a crisp, honey-hued golden brown.  Surrounded by a moat of chu chee curry sauce dotted with crayfish, bamboo, and bok choy, the fish took center stage.
Of the entrees that we ordered, this was the table's favorite.  While the fish was pristinely fresh and cooked perfectly, it was the subtly sweet, creamy, and fragrant chu chee curry sauce that all five of us fought over.  Literally.  Had straws been handed out, there is no doubt in my mind that each one of us would have voluntarily sucked this curry sauce down as if it were a milkshake.

Northern Thai Style Curry Noodle ~
A mustard yellow-tinged "pool" of Northern Thai-style curry was filled with 2-3 chunks of slightly-overcooked beef brisket, cucumbers, peanuts, and a small tangle of the thickest noodles that I've ever seen.
While I loved the flavorful curry sauce and the starchy, thick noodles, I was very disappointed by the dainty portion of brisket.  Even though it was slightly overcooked.

Steamed Sticky Rice ~
Wrapped up like a birthday present in banana leaves was a square-shaped mound of packed, sticky white rice.
While some at the table felt that it was too gummy and gelatinous, I thoroughly enjoyed the sticky rice.  For the rich curry sauce-based entrees that we ordered, I found this to be the ideal accompaniment, because it did not break up in to individual rice kernels and sink to the bottom of the said dish.

Crispy Roti & a Tasting of Condiments ~
FYI:  The crispy roti and the condiments do not come together.
I'm sorry, but what's NOT to love about roti?  Seriously.  One of the girls at my table said it best, "This tastes like a flattened croissant.  A croissant pancake!!"  Buttery, doughy, crispy on the outside, warm...just think of any delicious adjective you can muster, and it could probably be used to describe this sinfully delicious bread.

Sunday was a bit of a struggle, as I spent much of it compensating for my lack of water, sleep, and nutrients from the day/night prior.  However, I managed to fit in a workout - which I'm especially proud of - considering my sloppy, hungover state...
At 2pm, I hopped on to my bike and headed to the East Village for a gluttonous lunch at Hot Kitchen, a fairly recently-opened Szechuan restaurant.

Ever since spending time in Hong Kong, I cannot get enough Chinese food.  I go on Dan Dan Noodle benders and am constantly plotting my return to Asia.  In fact, Chinese food is fast becoming my second favorite cuisine, closely behind Mexican.  And, luckily, I have a handful of friends who are willing to forgo a traditional Sunday morning "Eggs Benedict brunch" for an authentic Szechuan lunch spread.

Sylvia and Hollywood ordered an ample array of dishes for the entire table.  Per the photos, below, I will do my best to describe each plate and its respective ingredients.  And try not to sound even whiter than I already am.  Here goes:

Egg Drop Soup ~
Damn right. The white girl ordered the whitest soup on the menu, while everyone else enjoyed Hot 'n Sour.

Cucumber with Scallion Sauce ~
Always a favorite vegetable dish of mine, these cucumbers were peeled and then cut in to the perfect bite-sized morsel. A garlicky, pristinely-salted scallion sauce enveloped each cuke.

Spinach with Ginger Sauce ~
Served cold, dense spinach was blanketed by a minced ginger sauce that, surprisingly, did not overwhelm.

Spicy Szechuan Dumplings ~
I'm not quite sure why the word "spicy" was tacked on, because these dumplings weren't fiery in the least. They were, however, every bit delicious and were constructed with the perfect dough-to-meat ratio. The pork filling was among the best I've ever had.

Szechuan Dan Dan Noodles ~
Dan Dan Noodles are, probably, one of my top 5 favorite foods of all time. Hot Kitchen's version was tasty, though I found the dish to contain too much liquid. Cafe China and Wu Liang Ye still tie for first place.

Szechuan Steamed Pork Bun ~
Within this soft, delicate bun lay a mound of shredded pork that was bound by a lightly sweet, tangy sauce.

Pork Soup Dumplings ~
I honestly don't think I've ever met a soup dumpling that I did not like. And this version was no exception. Both filling and broth were excellent, though I would have preferred a bit less dough mass on the top of the dumpling.

Szechuan Wontons with Red Oil ~
This was probably my favorite appetizer of the bunch. I LOVE spicy red oil, especially when crowned by pillowy, handmade pork wontons.

Scallion Pancakes ~
Light, buttery, and chock full of scallions, these pancakes were the perfect interlude to our heavier entrees.

Ma Po Tofu ~
At first bite, I - a self proclaimed salt fanatic - found this dish too salty. However, when spooned over sticky white rice, the sauce/gravy was perfectly balanced. We chose to add pork to our version, and it was excellent (aside from the fact that I don't eat tofu).  

Assorted Spicy Wok ~
Chock-full of beef, chicken, sausage, beef tripe, shrimp, squid, and veggies, by the time this tray reached my end of the table, all that was left was chicken and veggies. Fine by me! I loaded up on lotus root and daikon.

Because I was eating as if it were my last meal on death row, I simply *forgot* to snap pictures of our additional dishes and entrees:  Hot & Sour Soup, Sauteed Wild Mushrooms, Sauteed Spinach with Garlic, Beef Tripe with Minced Pickle Pepper, Beef Tendon with Spicy Peppery Sauce, Cumin Beef and, my personal favorite, the Chongqing Spicy Chicken.  The latter knocked my socks off and was so damn good, that it's worth a return visit in and of itself.

While we ordered enough food to feed a small Caribbean island, each of us only paid $43.  And that price included tax/tip, 2 bottles of wine, and a crap load of beers.

Hot Kitchen is definitely worth a visit and, in my case, a return visit.  Plus, the space is large enough to seat big-ish parties, and the atmosphere/decor will not insult your snobby mother or your waspy friends.

While we waited for other 4, Vivian and I grabbed a glass of wine at SR's bar (currently only serving beer and wine).
One by one, the rest of our party trickled in and we were promptly seated.  

Chef/owner Justin, Hollywood's friend, approached our table and asked how we'd like to order.  "Do you guys want to do a-la-carte, or have the kitchen choose for you?"  Hollywood suggested the latter, and we all complied.

Plates of artfully-presented food and bottles of wine slowly began to fill our once-sparse table top.  Below, I will take you on a chronological journey of our extravagant, family-style meal:

Grilled Beet:  A halved, grilled beet was paired alongside house-made ricotta cheese and a lightly-dressed watercress salad.  A drizzle of olive oil, hazelnut bits, and a delicate dusting of parmesan cheese finished the dish.

Mozzarella Salad:  Fresh mozzarella cheese quarters were finished with a chili oil drizzle and paired alongside a thick toast slice that was topped with a pillow of silky, smoked eggplant.
Everything about this salad was on-point, however, I would have preferred the mozzarella to be a bit creamier and less dense.

Speedy Romeo Caesar:  Romaine lettuce.  Anchovies.  Lemon.  Parmesan cheese shavings.  Just the right amount of creamy dressing.  A Caesar salad does not get any more traditional - or delicious - than this!  

Soft-shell crab:  I'm going to be honest with you:  I haven't a clue as to how this crab was prepared (steamed vs. fried vs. broiled vs. grilled, etc.).  It was, however, accompanied by a gently-tossed mix of flat-leaf parsley, toasted crostini, lettuce, and parsley oil.
I've traveled to far-off lands and experienced some bizarre foods but, to me, there is something incredibly barbaric about eating the entirety of a crustacean - from outer shell to flesh.  Blah, blah, I know that soft-shell crabs are chi-chi and "in season" right now, but that doesn't mean that I have to jump on the bandwagon and pretend to love them.  Especially when the one in question tasted like it was caught last year.  Meh.

Asparagus:  Perched atop a light, albeit tangy, vinaigrette was a blanket of lamb bacon, a mound of steamed asparagus spears, and the most perfectly-cooked fried egg.  Freshly-ground pepper and parmesan cheese-shavings crowned the dish.
*While I enjoyed the unique, gamey flavor of the lamb bacon, I can say, with confidence, that it's probably not for everyone.  So, if you're averse to lamb, order this dish without the bacon.  

Pizza course:  SR bakes every handmade pie in their custom-built wood-burning oven!

The King Salami:  A traditional tomato sauce and mozzarella cheese base, this pie was generously topped with hot and sweet soppresatta (Italian dry salami), finocchiona (a variation on regular Tuscan salami that is flavored with fennel seeds), and red peppers.

The Speedy Romeo:  This smoky, crunchy crust was finished with ricotta cheese, tomato, basil, lemon, and chili.  What made this pie particularly unique was that the pizza dough was grilled prior to topping!

The Saint Louie:  Of all of the pizzas that we sampled, "The Saint Louie" was my personal favorite.  For this particular pie, SR's delectable crust was topped with tomato sauce, Provel cheese (...which is like the creamiest, richest, most gooey cheese on the planet), Italian sausage, pepperoni, and pickled chilis.

The Kind Brother:  This was another winner, in my book.  A plethora of wild mushrooms, fresh sage, and mozzarella and ricotta cheeses were topped with a fried farm egg.  Once pricked, the egg's golden yolk slowly oozed from the center of the pie outward, creating an incredibly rich, positively unctuous flavor with each bite.

House-made hot peppers:  The perfect sweet/savory/spicy condiment to be used atop any of SR's pizza pies!

Entree course

Pork Chop:  Don't be fooled:  This Jew loves herself some pork.  So, you can imagine my excitement when SR presented this lovely plate, topped with a fennel-marinated pork chop, roasted fennel bulbs, and a bowl of Tuscan white beans.  However, as I cut my first piece, I was disappointed to observe that the 'chop was very undercooked.  And this was visible under extremely dim lighting!  "Don't worry," Bunny said, "you won't get trichinosis."  Um, OK.  But isn't being grossed out by raw meat enough?  Fail.    

2 lb. Bone-in Kansas City Strip:  Now this was a winner!  An incredibly juicy, perfectly-marbled and charred, 2 lb. Kansas City strip steak was cooked to a precise "medium" temperature and served alongside small mounds of each of the following:  sea salt, freshly-ground course black pepper, and toasted garlic chips.  A small cup of salsa verde accompanied.  Bam!    

Whole Branzino:  Often referred to as "Mediterranean seabass," this lovely branzino was drizzled with fragrant herb oil and served alongside a halved grilled lemon.
Healthy and light, this flaky white fish was a welcome interlude between the heavier pork and beef entrees.

After spending about 20-minutes in line - outside - our party of 6 was hurriedly escorted inside and seated.  A pile of menus were plopped in to the center of the table and, before the frantic employee could step away, CY made sure to order 3 bottles of soju (a distilled rice beverage similar to vodka).  In Korean.
The soju arrived with shot glasses, which CY generously topped before orchestrating a "cheers" on my behalf.  "To Lindsay's first time!  Ay ay!"  Clink.  Clink.

Moments after all of our shot glasses klinked, we were serenaded by "banchan," which are plates of various small side dishes (at Kunjip, banchan is gratis with the meal).  I found each to be extraordinarily flavorful, healthy, and positively unique to my more "vanilla" Western palate.  Personal favorites included the kimchi and the cucumbers.

In terms of appetizers and entrees, we let CY order for the table, as we planned to eat "family style."

Man Doo Gui:
I've never met a dumpling I didn't like.  This version?  I loved.  Filled with finely-chopped vegetables and pork, it was the man doo's exterior that particularly sang to me.  What was the secret batter or ingredient in the dough that made the crust on these savory delights so light and crunchy?

Dduk Boki:
A rich and spicy, thick chili-pepper broth was pregnant with strips of sweet, thin fish cakes, rice cakes, glass noodles, a boiled egg (!), and vegetables.
Seriously, I must have looked like a ravenous chick who had just finished a juice cleanse - finally able to eat whole foods for the first time in 10 days!  I simply could not get enough of this stew.  It was like, helping after helping, I fell deeper in love.

Purple Rice:
...I especially enjoyed spooning the Dduk Boki's rich broth atop this purple-tinged sticky rice (I believe the rice is purple because of the bean bits that it's cooked with).  

Korean BBQ:
I had always heard of "Korean BBQ" and, having only had Japanese BBQ, assumed that it would be us, the diner(s), who would be grilling.  Perhaps this is commonplace at other establishments, but Kunjip does all of the dirty work for you (...cooking pork belly, with all of that grease spattering about, is dirty work!).   And I am just fine with not having to cook my own restaurant meal, thank you very much.
While the beef short ribs were prepared and plated in the kitchen, the pork belly was grilled right in front of us!  Fresh lettuce cups accompanied for optional ssam (wrap) construction.

Yook Gae Jang:
A very spicy, red broth was chock-full of green onions, mushrooms, clumps of scrambled egg, and very thinly-sliced strips of beef.

Kimchi Fried Rice:
Using the same grill and pan drippings from the pork belly, white rice and kimchi were combined and prepared for us tableside.  Each bite rendered a smoky, pork/bacon essence that was subtly outshined by the fragrant flavor and texture of the kimchi.

Set amidst the always-bustling 14th Street sits an oasis of serenity.  A place where the music isn't too loud or offensive.  Where the lighting is bright enough to make out what's on the menu, but dim enough to where you can still look sexy on a date.  I'm talking about Jeanne & Gaston, a French restaurant that was recently opened by Chef Claude Godard, the same fellow who opened Murray Hill's Madison Bistro some 20+ years ago.

I, along with four other food bloggers, was invited to a dinner tasting at J&G (Jeanne & Gaston).  Of course, being one of the first to show, I did what I would normally do whilst awaiting the arrival my fellow invitees:  I ponied on up to the bar!  Look, this has been an especially stressful week, and I knew that the only thing - short of a tranquilizer - that would aid in calming my nerves would be a strong cocktail.
My next action was something so ballsy - so risqué - that I cannot believe I'm even going to admit it out loud.  But I am.  Here goes:  I ordered a margarita!  At a French restaurant.  Well.........wait for it.........J&G makes a damn good margarita.  The bartender used freshly-squeezed lime juice, Patron (per my request), a splash of triple sec, and house-made simple syrup.  And lots of salt.  Come to think of it, this was actually better than most of the 'ritas I've knocked back at *Mexican* restaurants.  WTF?  

As a couple more guests arrived, our hostess, Blanca, took the first three of us on a "tour."  As if the lovely interior space wasn't brag-worthy enough, the 'cherry-on-top' was yet to come.  Blanca led the three of us towards the back of the restaurant - down a ramp - and in to J&G's not-yet-opened expansive outdoor space!  The size, alone, took our breath away.  I can only imagine how amazing this area will be for al-fresco dining in the upcoming warmer months!  

Shortly after our quickie tour, the rest of the invitees arrived.  Blanca escorted the seven of us to a large table, where our wine glasses were topped with either red or white, and dinner menus were distributed.  "Our prix-fixe dinner includes three options and is quite affordable, at $40/person," Blanca explained.  "Please choose an appetizer, a main course, and a dessert."  Everyone exchanged wide-eyed glances and huge smiles.  How incredibly generous of J&G! The table soon became abuzz with ideas, optimal pairing debates, and questions about what to order.  I, for one, made sure to ask both the bartender and our server which dishes were personal favorites.
After much consideration, I chose the following:  Napoleon, Le Bourguignon, and a Praline Soufflé.
Shortly after placing our orders, baskets of fluffy, sliced bread and butter arrived.

First course:  Napoleon ~
Interchanging layers of smashed avocado and a light, mayonnaise-based crab meat "salad" were separated by paper-thin, savory wafer spheres.  The Napoleon was crowned with micro greens and the plate was decoratively finished with avocado puree and, what appeared to be, sour cream.  A cherry tomato added a bold pop of color.
Like a strong woman, this dish packed an impressive punch but, from the outside, appeared artfully delicate and feminine.  Oh, how deceptive!  The Napoleon exploded with flavor and texture.  It proved to be just the perfect portion and left me, the diner, curious and hungry for more.

Entree course:  "Le Bourguignon" ~
Served atop a bed of fluffy, cloud-like smashed potatoes was a generous helping of 2-day-braised short ribs, drowning in a rich, pinot noir reduction.  Chopped carrots and celery dotted the gravy, gifting the entree with bite-sized pops of texture.
The beef, itself, was fork-tender, incredibly moist, and virtually free of gristle (quite the pleasant surprise for this particular cut of meat).  With every bite, I could taste the essence of the pinot noir - a constant reminder of the 48-hours in which the short ribs had braised.  Delicious!

Dessert course:  Praline Souffle ~
A dense, perfectly browned soufflé exterior gave way to a fluffy, molten center that oozed with the essence of a pecan praline.  A small scoop of vanilla-bean ice cream accompanied.
While I appreciated the laborious effort that was incorporated in to making this traditional French dessert, I thought that something - ingredient wise - was missing.  I couldn't put my finger on it until I added the accompanying scoop of cold vanilla ice cream and watched it quickly melt in to the hot soufflé.  The dessert, itself, was not sweet enough!  Hence the single serving of very sweet ice cream.  Now, it all made sense.

~

To conclude:  I was very pleased with my experience at J&G, and look forward to returning for brunch al-fresco, once that fabulous outdoor space opens to the public.  While I wouldn't consider this to be a destination restaurant, per se, I will contend that the surrounding neighborhood is very lucky to have a solid French staple.

For our monthly NY Mexican Food Lovers Meetup brunch/lunch, I chose Taqueria Lower East Side.  The reviews were great - the prices appeared reasonable - and, most importantly, they had a full bar.
Two of us arrived at TLES (Taqueria Lower East Side) around noon on a Saturday and, despite the fact that the restaurant was empty, were told that we'd "have to wait for your entire party to arrive before being seated."  Um, ok.
Well, it's a good thing that TLES was equipped with a bar.  A full bar, at that.  I ponied up to the counter, plopped on a bar stool, and ordered a house margarita.  With lots of salt.  Hell, as long as I was waiting for our entire party to arrive, I may as well sample a beverage (...or 2)!
For someone who considers herself to be a "margarita aficionado," TLES's version was one of the best I've had in NYC, to date.  Freshly-squeezed lime juice, house tequila, and triple sec were combined - shaken vigorously - and poured over ice cubes in a salt-rimmed glass.  A fun, paper umbrella floated atop the cocktail, making me yearn to be on a tropical beach somewhere.

Luckily, it didn't take the rest of the crew too much longer to arrive.  By 12:20pm, "our entire party" was seated.
Water glasses were topped and brunch menus were distributed as we introduced ourselves to one another and began discussing all-things-Mexican-food.  And TLES' quirky decor, which is a literal shrine to El Lay (Los Angeles).

Moments after placing our entree and beverage orders, we received a basket of homemade tortilla chips and smooth, thin/runny red salsa that tasted more akin to enchilada sauce.   I've had better...

For the sheer fact that TLES's tacos cost about $2.50/each, I knew that I would have to sample their pork carnitas version in addition to my chilaquiles!

Pork Carnitas Taco:  
Slow roasted, juicy pulled pork was sprinkled with crunchy, chopped white onions and fragrant cilantro.  The savory ingredients were enveloped by two handmade corn tortillas - each about 3" in diameter.  A lime quarter and a radish slice accompanied.
The pork was so juicy that the taco did not even require the addition of salsa (...thank goodness, because I would have hated to destroy it with TLES' gnarly red concoction, anyways)!  Plus, I loved how the tortillas were warmed and lightly browned on the griddle prior to ingredient topping.

Chilaquiles:
Chilaquiles, rice, and beansSalsa verde-soaked tortilla chips were drizzled with crema and sprinkled with crumbly cotija cheese.  Refried beans and Spanish rice accompanied.
Though lukewarm, I found the chilaquiles to be quite authentic and every bit delicious.  My only complaints, however, were that they weren't warm enough upon service, and that the chips, themselves, needed a gooey "binding" cheese.  Chihuahua, perhaps?  The beans were spot-on, but I found the rice to be slightly dry.

*Note* upon your exit, make sure to grab a handful of the free Mexican candies, especially my favorite:  De La Rosa.

~

Conclusion:  TLES proved to be an ideal venue for our NY Mexican Food Lovers Meetup brunch.  The prices were dirt cheap (by NYC standards), the drinks were outstanding, and the food was solid.  While I had a couple of qualms - the uber lame 'we won't seat you before your entire party is here (...even though the restaurant is empty)' rule, subpar salsa, dried-out rice, and lukewarm chilaquiles - the majority of my experience was fantastic and, most definitely, worthy of a return visit.  I cannot stop dreaming about those outstanding margaritas and hope to be back - for those, alone - in the very near future.

While awaiting Jean's arrival to NEG (North End Grill), I made my way past the hostess stand and through the maze of Wall Street  imbibers.  "B there in 10," Jean's text read.  With this small bracket of time on my side, I proceeded towards the sprawling bar and ordered a Tamarind Margarita.  After all, nothing else sounded quite as unique and delicious to sip and savor while I partook in my favorite "at the bar" past time:  people watching...
Sweet and tangy (though just a tad too sweet) with a subtle whisper of aromatic tamarind, I finished my margarita before Jean even showed up!

Upon her arrival, the two of us were seated within minutes.  Once settled, both cocktail and dinner menus were immediately presented.  "I can't believe how big this place is!"  Jean blurted, as she momentarily looked up from her cocktail menu-perusal.  She was right; NEG was quite spacious - occupying a sizeable quadrant of the city block.  The entire Westside of the restaurant was framed by floor-to-ceiling windows - offering a handful of lucky tables a water-view.  Aside from its contemporary design and black and white hues, one important aspect that I observed was the dining room's fantastic acoustics:  despite the fact that every table was occupied, not once did we have to yell to speak/hear one another.  Brilliant.

After placing our lengthy food order, we received a hunk of sliced, crusty bread and spreadable salted butter.
In the spirit of sampling as many menu items as possible, Jean and I chose to split an array of dishes:

Appetizers

Soft Scrambled Eggs with hen-of-the-woods mushrooms and grilled bread - A grilled, liberally buttered slice of country bread was topped with a generous helping of the creamiest, lightly-scrambled eggs interlaced with meaty chunks of sauteed hen-of-the-woods mushrooms.  Finely-minced green onions crowned the dish.
OK, I know what you're thinking, "Ewww, eggs for dinner?  Where are you, a diner??"  Sure, I'll admit that even I was a bit perplexed by an entire section of the *dinner* menu dedicated to eggs.  That was, of course, prior to my first bite of the city's most outstanding scramble.  Not even a dash of salt/pepper was necessary to accentuate the flavors of this already-perfect dish.  Trust me, folks, eggs this good should be spotlighted on menus beyond just breakfast/brunch.

Roasted Beets with orange ricotta and grilled bread - Roasted quarters of purple and yellow beets were color-separated by a fluffy cloud of ricotta cheese that was spiked with fragrant orange essence.  Liberally buttered, grilled toast points accompanied.
I particularly enjoyed pairing segments of the sweet, roasted beets with the "orange ricotta."  However, I found that the bread tasted unappetizingly pork-y.  Perhaps it was grilled side-by-side with the meats?  Fail.

Tuna Tartare with fried quail egg and crispy shallots - A 1"-thick disk of chopped sushi-grade tuna was seasoned with salt and pepper before being topped with crispy shallot "crumbs" and a perfectly-fried quail's egg.
The trinity of textures - firm, yet slightly gelatinous, chew from the tuna / crunch from the crispy shallots / creamy, liquid yolk from the quail's egg - was dynamite!  There was so much flavor exploding in each bite and, though the tartare was a bit saltier than even I would have preferred, every last ingredient married symphonically.

Lobster (sadly, it looks as if this is no longer on the menu - a damn shame, to say the least...) - While I couldn't tell you the approximate cooked-weight of this lobster, I will say that it was giant enough for Jean and I to comfortably share...which speaks volumes.  Most of the hard outer shell had been removed, thus exposing the crustacean's perfectly-cooked, pristine white flesh.  The lobster was accompanied by an unmemorable side of cooked greens.  

Hashed Brussels Sprouts and Lentils - Roasted Brussels sprouts were shredded, or "hashed," and blended with lentils.  While my personal verdict is still out on shredded vs. whole 'sprouts, this particular side was a pleasant accompaniment to our lobster entree (...though, at a price of $8, I probably would not order it again).

Desserts

Butterscotch Pot de Creme with Chocolate Streusel and Single "Maltmallows" - A pool of liquid butterscotch was cradled beneath an insanely rich and creamy butterscotch pot de creme (similar to, but a bit denser than, pudding).  A mound of chocolate streusel "ashes" and speared, boozy "maltmallows" (marshmallows spiked with liquor) sat atop.

Sticky Toffee Pudding with Ginger Ice Cream - Now THIS was everything - and more - that I could ever want or hope for in a dessert:  moist, dense cake with a subtle toffee/caramel aftertaste sitting atop a pool of warm, buttery, brown sugar-y sauce + accompanied by a scoop of spicy ginger ice cream (...the other scoop is 'salted caramel,' but we ordered that separately).

Although we had arrived at 2:15pm, Public was slam-packed!  "Who the hell eats brunch this late?"  I quipped, while anxiously looking around the space.  Luckily, we didn't have to wait very long to be seated.  "This place is awesome!"  Leila squealed, as we settled in to our seats.  She was right; going on looks alone, the restaurant certainly was awesome.  After all, the space is designed by parent design/concept firm, AvroKO.  Think:  exposed-brick walls, garage-door floor-to-ceiling "windows," industrial lighting, copper and walnut-wood finishes, polished cement flooring, multiple dining rooms/nooks.

With a decent-sized brunch menu, it took Leila and I quite some time to figure out what we wanted to order.  For those of you that think I'm indecisive, you ain't seen NOTHIN' yet.  She takes the cake!  Ultimately, we decided to order individual courses, with the exception of splitting a plate of the Coconut Pancakes.

After a wild night on the town, we decided that it would be smart to begin our meal with something healthy - natural - and nutritious.  Surely, fruit salad would fit the bill.  
Tropical fruits - including mango and pineapple - plus red grapes and citrus segments, sat in a shallow bath of rosewater and their own sweet juices.  The dish was finished with a dollop of sweet tahini yogurt and a single sprig of mint.
I found this salad delightful and refreshing, but probably would not order it again or recommend it as a "must try," unless you're on a diet.
Per our server's recommendation, I ordered the Turkish Eggs as my entree course.  Mounted atop a bowl of Greek yogurt and a pool of liquid kirmizi biber (a Turkish pepper) butter were two perfectly poached eggs.  Slices of crusty, grilled bread accompanied.

Honestly, the ingredients had me baffled and...nervous.  How were poached eggs - tangy Greek yogurt - and spicy butter supposed to marry?  Could this combination be the trinity of terror?
I cut a slice of the bread in half and topped it with equal amounts of egg, yogurt, and butter.  My hand shook a bit as I trepidatiously guided it toward my mouth.  Crunch.  Chew.  Savor.  Wow!  The tang of the yogurt took a backseat to the mild, smoky spice from the butter.  The creamy yolks dissolved in to the other components "like buttah," allowing the firm egg whites to take a textural "center stage."  The grilled bread proved to be the perfect dipping accessory.  Bravo!

To balance out the savories (Leila ordered the Venison Burger for her entree), we split an order of the Coconut Pancakes.  A thin drizzle of ginger-lime syrup acted as a pseudo glue, anchoring two golden, buttery, grilled Coconut Pancakes.  A dollop of house-made ricotta, mango wedges, a lime quarter, and toasted coconut shreds topped the 'cakes.
I loved and appreciated that the pancakes, themselves, were laced with an ample amount of coconut nibs.  This created a dense and hearty bite/texture.  I was a bit perplexed by the addition of the ricotta cheese and felt that it did absolutely nothing for the dish.  I was hoping that there would have been more syrup - granted, I could have asked - as I found the 'cakes to be lacking that special sweetness and moisture that traditionally accompanies (pancakes).  In terms of coconut flavor and texture, however, the pancakes were spot-on.

To conclude:  having never been to Public prior to this meal (embarrassing, I know), I walked away very impressed and axious for a return visit.  The space, service, price and, most importantly, the food were all fantastic.  After 8-years, I very well could be the last girl in NYC to eat at Public!

**THIS REVIEW IS ABOUT THE 'BO SSAM' MEAL, ONLY**

Reason #1,276 why I don't keep kosher...

It was one of those meals that I'll always look back on and wonder, "Was there life before the Bo Ssam?"  Or, "Why did it have to take 31+ years for me to experience something so utterly delicious?"  Yes, folks, I can attest that the Bo Ssam extravaganza/pig-out at Momofuku Ssam Bar is that good.  So much so, in fact, that it changed my life.  True story.  As a self-proclaimed "foodie," I honestly had no idea that anything on planet earth could taste that good.

OK, I know what you're wondering.  I can read minds, after all.  "What the heck is a Bo Ssam?"  Here's the answer, straight from Momofuku, themselves:  "The bo ssäm (ssäm is Korean for "enclosed or wrapped") includes a whole slow-cooked pork shoulder, a dozen oysters, white rice, bibb lettuce, ssäm sauce (Korean bbq sauce), kimchi and ginger-scallion sauce.  Guests are encouraged to make wraps with the pork and condiments or eat as they please."

Momofuku (Noodle Bar and Ssam Bar) does not take reservations, except for "large format" groups ordering one of the respective restaurants' sharable meals.  At Noodle Bar, it's the Fried Chicken Dinner; at Ssam Bar, it's the Bo Ssam or Rotisserie Duck.  Easy enough, right?  Wrong.  While the simple-to-use reservation system is electronic, scoring your ideal date and time is a bit of a crap shoot.  Luckily, I did not have to handle any of these administrative nuances for my recent feast.  I merely had to show up.  Thank you, CY & Julie!  I'm not sure who it was that cancelled or came down with the flu/fake-e-itis last-minute, but...man, I hate to say this...I'm so happy they did!  After all, he or she is the reason I got to experience the best meal that I've had, to date, in my 8 years in NYC.

Look, I'm not going to go in to detail about MSB's (Momofuku Ssam Bar) hip and modern space or its service - I'd rather just get down to business:  I began my meal with a refreshing - and very hard to find in NYC, I might add -  Mexican Coca Cola which, if you've never had the fortune of sampling this amazing product, is made with *real* sugar.  Not corn syrup.

15-20 minutes after we received our beverages, the Bo Ssam arrived...    
This 6-8 lb. slow cooked (ahem, 8 hours' worth of slow cooking!), brown sugar-lacquered pork shoulder was fork-tender and oozed with sweet and savory juices.
With the force equivalent to that of a toddler, we were able to gently stab the serving tongs in to the Bo Ssam as a pseudo resting place between helpings.
The meat had the texture of very moist pulled pork.  Accompaniments included:  bibb lettuce to make wraps, 2 types of kimchi, ginger-scallion sauce, Korean BBQ sauce, sticky white rice, and 1-dozen Long Island oysters  to be enjoyed inside of the ssam or individually.

For $200, the Bo Ssam will feed between 6-10 (and only 6-10, per MSB) guests.  Not included?  Additional food, drinks, tax, and tip.  The 6 of us ordered a couple of sodas and split an order of 3 "pretzel cake truffles" for dessert.  The per-person total, including tax and tip, came to $52.  While that number may sound steep, it was worth every single one of my hard-earned dollars.  Without a doubt or question in my mind.
MSB's Bo Ssam is delicious, unique, plentiful, and engages the entire table in conversation and interaction.  Unless you have dietary restrictions, this meal is a "must try."  Make it a point to experience this feast NOW!

*THIS REVIEW IS ABOUT GOAT TOWN'S "M&I MEXICAN MONDAYS"*

When I got wind that Julie Farias, Goat Town  chef and San Antonio native, was serving up a special "Mexican Monday" menu for homesick Texas expats citywide, I knew I had to get over there ASAP.  So I recruited two of my favorite El Pasoans to come along for the ride.

On Monday night's only, Goat Town, a farm-to-table American restaurant, gives diners the option to order from an additional menu, chock-full of Tex-Mex favorites.  Think:  puffy tacos stuffed with spicy braised lengua, American cheese enchiladas smothered with chile con carne and even more cheese, and a barbacoa salad.

While we enjoyed the savory portion of our Tex-Mex feast, it was the dessert we shared - located on Goat Town's everyday menu, thank god - that was worth writing home about.  Served in an old fashioned malt glass, the "Goat Town Ice Cream Sundae" was a sweet and salty concoction of salted cajeta ice cream, pretzels, caramel cakes, caramel sauce & whipped cream.  It would be fair to say that this is Manhattan's most delicious dessert.  Easily.  It will change your life, folks.  This sundae is capable of mending relationships, creating world peace, and making everything better - if only for the short, but sweet, amount of time that you get to savor it.  And best of all?  It's available EVERY DAY, not just on Monday's.

Perfect for:  homesick Texans, duos, foodies, small groups, date night