jeff "@i8and8" c.'s Profile

No, this is not a review of Cajun food, Po' Boys and/or Hush Puppies. Instead, we are focusing on the newly reopened ACME with San Pellegrino's #1 Restaurant in the World, Noma Co-Founder Mads Refslund a the helm. For the 2 smart people that follow me, you will recall that we did an article on Mads, deemed the 'other' Golden Child,  last year. In case you didn't here's the Recap: 2011 Omnivore Professional Master Classes. We were no less impressed with the food this time around. Since the demo, we have been longing to fly to Denmark, but work beckons. Luckily, Mads came to us, and in strong form.

As you walk in, you are not greeted by a host/hostess. Instead, you are making an A-line to him/her. You walk by a few tables as you glance either way. You immediately notice this is a radical transformation in decor from the previous ACME, but in a good way. Say goodbye to yesteryear's Bubba Gump living room. If The Monday Room had sex with Les Halles, this would be their prodigal child. To clarify, we mean by ambiance. The similarities stop there.

Reservations are encouraged but we were able to snag a table at 7pm on a Sunday. Simplicity is the common theme here. Nothing is overly done, besides maybe the plating, but nothing can really be overplated, can it? The bread basket consists of fresh half slices with uber chewy crusts, just like we love. It is served with a tiny ramekin of what tasted like sour cream/creme fraiche, but we could be wrong. Right off the bat, we witness an element of tartness, just as we would expect from Mads' Nordic influence.

The service is unpretentious and not overbearing. Our waiter seemed knowledgeable of both the food, its preparation, and libations. The crowd is mixed with many already making their second visit. We don't blame them.

Ordered:
-Bread basket - served in 1" thick half slices, chewy crust, served w/ sour cream/creme fraiche - amazing, free refills
-House Cured Salmon ($12)- winter cabbage, buttermilk horseradish dressing - kind of runny, but a solid dish
-Blackened Heirloom Carrots ($12)- salted lardo, pine, blood orange - least of our favorites, blood orange and lardo did nothing for me
-Duck in a Jar ($13)- pickled vegetables - perfect, my favorite dish, must get, a tad under salted if I had to be hypercritical
-Black Cod ($24)- smoked bone marrow, blackened radishes - this definitely tasted sous vide, the blander fish of the two
-Turbot ($26)- pickled green tomatoes, cardamom, vanilla - seared, loved the tomatoes, the cardamom/vanilla could have been more pronounced

What we loved most about the meal is that nothing sat heavily on our gullets. Quite the contrary, actually. The interplay of sweet and sour made us that much hungrier. It is also important to point out that nothing we ate was saturated with heavy sauces or oils. Each ingredient was showcased to its potential for the most part. When you have good ingredients, you don't need to douse your dishes with creams to mask their true flavors. Albeit the fact that we were not quite as fond of the Blackened Carrots as we would like, there was still balance. Not only between lean and fat, but also texturally. Being a big fan of textures and mouth feel, we appreciated the symphony of flavors that hit our palates. Must haves are the Duck in a Jar and Fallen Fruits dishes. The main dishes took a back seat to the apps in our opinion.

If you had told me 10 years ago that an Alumni from a #1 Restaurant would hit NoHo, I would have asked you to check into a Psycho Ward. It looks like we would have been the one eating our words. Bigtime. So much that we are zealous to return and try the rest of the menu. If Renee Redzepi is the Father of Nordic Food, then Mads Refslund is no less than the Prodigal Son.

Total bill came out to $125 for 2 after everything, sans drinks.

Check out the entire album here:
https://www.facebook.c...

The best time to go to popular restaurants without waiting? RAINY DAYS

Not too crazy about their Sushi joint nearby, their cooked foods are the epitome of food done right. You would think that with a scatterbrain menu, they would not have their act together. Quite the contrary, my friends. The Bromberg Brothers really know what they are doing here. It's the after hours destination for many renowned Chefs for a reason, ya know. Attention to detail is important and they excel at that here, as I'm a huge sucker for HOT PLATES for hot food and COLD PLATES cold.

It's kind of awkward that the oysters are shucked AT THE FULL BAR. You can't help but notice.  It's also kind of odd how there is no one to greet you by the door. The hipster staff wears many hats and are for the most part personable. Upon observing for a minute, it is easily apparent that this is the home of many regulars who love their nosh.

Having gone to their Brooklyn location prior, I yearned to return and it's a good thing I did. The inner turmoil of waiting an hour plus for good food is always a tough inner struggle but alas, today VICTORY WOULD BE MINE!

Ordered:
Bread (free) - puffy 8" loaf, homemade butter - super chewy crust, very addictive
-Beef Marrow w/ Oxtail Marmalade ($16.75) - No frills, your marrow comes bare with a popsicle stick fork. The oxtail marmalade is chunky and to die for. Fried parsley provides the perfect balance proviing a subtle herbaciousness to this artery clogging dish. Toasted slices of bread are light and airy and complements this dish well. Minetta Tavern's is better though.
-Foie Gras Terrine (~$21.50) - You get the same toasted slices of bread, the terrine is probably the best I've ever had. Perfect salt to fat ratio with great mouth feel. Strips of pear dipped in simple syrup cuts the fat of the foie.
-Fried Chicken ($25.50) - Served w/ swiss chard, mash & gravy, honey. This dish was WAY overrated but had to try it. Matzoh meal batter doesn't do it for me. Go to The Cardinal or Pies & Thighs for better fried chicken
-Short Rib ($26) [Special] - served w/ julienned carrots/zucchini,peppers, mash, reminds me of Veronica's Kitchen, only better. It's boneless and the rib tips are seared to perfection. The beef is melty and the bbq sauce is not overdone.
-Chocolate Bruno ($11.75) - a sad ending to an otherwise delicious meal, served w/ 3 scoops of lackluster ice cream, the mousse tasted like chalk and the white chocolate mousse crust did nothing for me, the chocolate piping you could pick up in one piece with your hand (wonder how long that's been sitting out). They sold me on this dish being 'the most popular dessert'. Hey, I was on a streak so gimme a break.

The love in this food is hard to beat. I readily relinquish one of my illegitimate children for a regular seat here. You can bet the farm that when they open at the former Shang space, it'll be a HIT.

Total came out to $65/pp after everything

PICS here: https://www.facebook.c...

It's funny how Sietsema wrote this place up a few days after I went. This is just one of those places that you have to go crossing your fingers hoping good things will happen, namely delicious food. I couldn't say no to their lamb bun. Sesame seeds on the outside and a distinct crunch makes it trump Xi'an's. Yes, I said it. The filling? Forgettable. It tasted pretty much like soy sauce, with some lamb stirred in. For 3 bucks though, what do you really expect. Also ordered the 12 steamed dumplings for $5. The filling rivals that of Lan Zhou on East Broadway. Yes, that good. Plenty of ginger and a delicate skin. I still need to revisit to try their mouth watering noodles and that big ass plate of chicken. I am bullish that my return visit will yield a more positive result. If not, there's always Hua Ji Pork Chop House on Allen St, a stone's throw away. Gotta love these hole in the wall places that are 'on the DL'. Well, it WAS.

Total came out to $10 after everything

THANK GOODNESS that..

Gone are the Hawaiian shirts and old waiters from yesteryear. I am convinced that after their renovation, they are under new Management. Why? Albeit still a decent filling, the skin on the 5 pan fried dumplings ($5.50) are just plain bad. It was more like a hybrid between a gyoza and a dumpling. I also didn't enjoy the fact that the soy and julienned ginger dipping sauce was on the same plate as the dumplings, barely separated by a concave barrier. Also ordered was the jajang myun (~$6), which looked like a mystery ketchup/soy sauce over wonton noodles. Quite the disgrace. Their redeeming quality was perhaps their Singapore Mei Fun ($8.50), which tasted legit. All the elements of the dish were the real deal.

Sure, their wontons noodle soups may still be up there, but gone is the charm and the authentic Chinatown vibe. I must express the same sentiment as the other reviewers. Come to think of it, I actually miss the archaic waiters and their Hawaiian shirts. It sure beats the seemingly endless wafting of a teen waiter's B.O. every time he walked by. Consider yourself warned.

Total came out to $12/pp after everything

As usual, we are first on the scene to report on the Grand Opening of Potbelly Sandwiches. We checked out their Friends & Family Opening today, but the official Grand Opening is Tuesday, June 28. For those of you who are new to Potbelly, this is how it works...

How to Potbelly:

1) Choose your Sandwich (Regular/Multi-Grain) or Salad  - On the menu, it says you can order your sandwich 'thin-cut' for 1/3 less bread. Someone takes your order via a tablet.

2) Choose your Toppings - We opted for 'the works', or all the free toppings. As you walk down the queue, you are asked by your sandwich maker which toppings you would like. After, your sandwich is handed to you.

3) Pay and Enjoy your meal - Cashiers await you after your sandwich is handed to you.

We chose the Wreck'd (Salami, Roast Beef, Ham, Turkey w/ Swiss) on Multi-Grain and found it to be heads above the competition (Subway, Quiznos, Blimpie's) in terms of quality meats used. Even though the cold cuts were thinly sliced, each flavor was distinctive from the other, which made for a tasty and fresh sandwich. The bread was toasted and the hot peppers provided an amazing tart and spicy crunch to round out the flavor profile. We also got to try the Oreo Shake, Mocha Shake, and Oatmeal Cookie. Out of the 3, we enjoyed the Oreo Shake best. The Zapp's Salt & Vinegar kettle cooked (and cholesterol free) chips are the perfect pairing for your sandwich, super crispy and light.

Sandwich price points are more than affordable at under $6, with shakes no more than $3.50. We feel potbelly will be a mainstay and an instant hit amongst the FiDi crowd. Ample seating and friendly customer service reinstills our faith that chain food CAN still taste good.

PICS & MENU are up on our i8NYC FB page...

Adjacent left of The Emerald Green, a Glenwood Residence, lies this New York outpost of the OG Restaurant in Washington, D.C. Similar menus offered antipasti as well as 'affordable' Italian food in a bustling Fashion District. An added bonus to this E Squared Restaurant is the integration of a GO2 Burger inside the restaurant. After Laurent Tourondel parted ways and won a recent lawsuit, it looks like the 'BLT' name is now being shared. We still saw omnipresent sign boards of their sister BLT restaurants. The genius of this event is that they reached out to their potential customer base, the neighborhood. With literally 20 or so residential buildings within an 8 block radius, it was the right thing to do. When we pinged people that lived inside Emerald Green, they mentioned that this was the first Social Event the building has ever thrown.

In terms of the food, there were 3 'stations': ANTIPASTI, BUFFET, FOOD BAR. Antipasti served caprese, beet salad w/ grapefruit, rolled stuffed speck, and the sort. The buffet stations included chicken parm, broccoli rabe, garlic bread, carved steak, eggplant parm, pasta, Caesar Salad, and the like. The bar included personal pizzas, 2GO burger sliders, mini chocolate and vanilla milkshakes, etc. Passed around were savory bites aka hors' doeuvres such as eggplant caponata and fried risotto balls and meatballs. Desserts were both laid out for the taking or passed around, and was comprised of a budino shaped like a cupcake, cannoli, and beignet w/ lemon curd under it, zest over it. There were cutesy mini chocolate and vanilla milkshakes as well, courtesy of 2GO Burger. We even spotted Cake Maven Sylvia Weinstock chewing on some delectable sweets. There was also a separate DRINK BAR area where plates were laid out for the taking.

On hand were many 'Real Housewives' wannabes as well as those who came in shorts and tees. All in all, a mixed crowd, mostly older with questionable taste. Overall, our discerning palates were not impressed by the grub. We found the food to be mostly underseasoned and overcooked. Even the sliders had no hint of pink at all. In a nutshell, The fare was super safe, predictable and very affordable given the steakhouse-like feel of the dark wood laden interior. Given the time constraints and 'beta' run, hopefully Casa Nonna will take heed to our write up and make changes accordingly.

There were highlights though. We liked the bacalao pizza, garlicky broccoli rabe, budino, and cocktails. Namely, the blood orange martini and the grapefruit martinis. Given the tough times and state of the economy, perhaps this niche type of food and these price points will appeal to many. The jury is still out on whether this restaurant can sustain patronage with such an expansive space. Only time will tell in the weeks to come.

A bold attempt at 16 and 24 courses, RJ Cooper and his guys over from DC turned the defunct Broadway East space into a PopUp Restaurant for 2 weeks, APR27-MAY8. We heard complaints about dragged out meals before we arrived, but the pace got better by the time we went on MAY1. Perhaps staggering the dining times did the trick. Sitting at the next table was Antoinette Bruno (StarChefs) w/ her family, running around frantically taking pictures with her camera w/ tripod in tow.

THE PRICE
This was tricky since if you price it too low, people like us ask ourselves 'What's the catch?', giving restys like this a chance to over deliver. On the other hand, if you price it too high, no one will show. $125 was more than fair for the amount of effort and number of ingredients harvested to furnish our plates. We had no complaints in that department, especially since staff was generous enough to include 2 glasses of wine gratis to show their appreciation for us coming.

THE SERVICE
Just like any restaurant, the service varied from those who enunciated to those who were soft-spoken and forgot what were in the dishes. Staff was dressed in black. In terms of professionalism, silverware was dropped on occasion and it was sloppy. We even got the wrong dish sent to us a few times. Taking 2 hrs to serve out the final 6 courses was painstaking. Luckily we brought a Magazine with us after what we hear prior. We went on to convey our thoughts to the Manager, who showed a genuine concern for feedback about the food and service that had transpired.

THE FOOD
The presentation was definitely not lacking. Plenty of thought went into plating, each one pristine and spotless. We loved the white contrast of the plates which made each dish pop out at us while taking our food porn. We noticed a weak start but a strong finish. To avoid palate fatigue, we wish they would switch it up on us and vary the heaviness of each course, a technique that Grant Achatz mastered at Alinea. In summary, we liked 9 out of 24 courses. Instead of reiterating already what's on the menu, we'll get into specific ingredients as well as comments.

*Noteworthy dishes denoted with an asterisk

7PM
*Course 5: Went well w/ gin roulade, no gin flavor though, brioche crumbs

At this point, we were served 5 courses in the first 30min.

7:30PM
*Course 6: The compressed watermelon reminded us of an episode of 7PM

*Course 10: Hands down the best dish of the evening, well-balanced, ikura and brown butter was unique, perfect crisp on the trout, served w/ fried spinach

*Course 13: Liquid olive a la El Bulli, olive crumble, peppermint garnish,

*Course 15: Very good, vidalia onion ice cream was original and worked very well in this

*Course 17: coffee, hazelnut soil, pine nut powder, pea shoots, alfalfa, fiddlehead, ramps, ferns, arugula, watercress, dried morels, simple yet delicious

*Course 18: Lamb and peanut combo was brave but worked for us

8:50PM
*Course 21: That slice of black walnut - heavenly & made the dish SING!

*Course 22: Rosemary-lemon custard, pine nuts were key here, basil seeds, wished the basil cake wasn't served crumbled

*Course 23: Acer is another word for maple, the chocolate crumble here was amazing

10:40PM - meal is done
11:00PM - OUTTA HERE!

Extremely skeptical at first, we could not help but compare the food to that of Grant Achatz, Pellegrino Top 10 Restaurant in the World and frankly, the best meal of our life. At only ~40% of the cost of Alinea, we didn't expect much. We were pleasantly surprised that dishes were nicely composed and you certainly tasted the effort. You knew what they Chef was trying to say to you, even if it fell short in terms of flavor. Although nowhere near the same level of Achatz's food, it was a bold attempt at bringing something to NYC that hasn't been done before in recent memory.

We ended up going to Lan Zhou Noodles on 144 East Broadway for a dozen boiled dumplings after this meal. Since the meal was spread out over a period of 4hrs, it gave us plenty of time to get hungry again. Pretty presentation, lukewarm food, mediocre service and questionable execution leaves us indifferent about going back. Still at $125, it is a bargain in our book. Maybe if the meal only took 2hrs instead of 4hrs, we'd reconsider. Til then, we can call it a journey for ADD palates like ours, but nothing more.

The next PopUp series is in full swing MAY11-17, with the Fatty Cue guys up next.

The Journey 24course menu here: http://i54.tinypic.com...

More pics on our i8NYC FB Page, full review up on our blog...

'Breaking bread' is not only a good way to nourish the soul, but also a way to share a meal with others and experience authentic recipes which no one else will. Catch up with old friends over chow and make a dozen new ones. Ingredients will be demystified and explained. Networking will be free flowing, and so will the ideas of my twisted head. Cooking is my way of expressing the love OF food THROUGH food from my hands to your stomach. Texture freaks will appreciate the contrast of crunch and chewy, spicy and sour, sweet and salty.

That said, you will embark upon on a 4 course culinary journey, GRATIS of course. That means leave the wallet and memories of any bad food at home. Join me with an open mind and empty gullet on MAY28 at 7pm. All I ask is that you have no dietary restrictions please. Rest assured that as critical as I am about other people's food, I am that much more critical on myself in the relentless pursuit of perfecting recipes. You be the judge.

Yan can cook, but 'Walking Yelp' can speak proper English...AND cook.

P.S. No fried grasshoppers or molecular gastronomy, I promise. Also no talk of Kobe and the Lakers getting swept. Such behavior will not be tolerated and I will cut u.

Korilla BBQ prides itself in being the first korean BBQ truck in NYC. It's rival, The Krave, started before them but they are based in Jersey City. They are also not as good. After much hype and many recommendations, we finally took the plunge when they were parked nearby in FiDi, according to their Tweet via @KorillaBBQ. More on their menu here

THE PROCESS:

1. Choose one:
-Tacos (3/$7)
-Burrito ($7)
-Chosun Rice Bowl ($8)

2. Choose one:
-Ribeye (bulgogi) (AKA RIBEYE OF THE TIGER)
-Pulled pork (AKA PORKINATOR)
-Chicken thigh (AKA WONDERBIRD)
-Tofu (TOFUTURE BODY LOVE)

3. Choose one Rice:
-Sticky
-BKFR (+$1)

4. Choose one Sauce:
-kBBQ
-K'lla
-Korean Hot

For $9, you get a little over a pound of food. How do we know? We pride ourselves in being able to hand weigh food, as we have honed our expert deli buffet hand weighing skills over the years. Back in the day, we used to try to weigh in at exactly 1lb of food, so we are certifiable hand weighers by now. The chosun bowl reminds us of a deconstructed bibimbap, sans both forms of heat (red bean paste and temperature), mushrooms, a raw egg on top, stems, ferns, zucchini.  That's actually a good thing, since we love bibimbap.

THE INGREDIENTS:

CHOSUN BOWL ingredients:
-beef rib eye (bulgogi)
-killa sauce
-bacon fried rice (+$1) - 2 scoops
-shredded daikon
-bean sprouts
-carrots
-greens
-long cucumber slice
-tomato salsa
-kimchi
-lettuce
-shredded monterey jack cheese

We didn't think the rice was mushy, like some say on Yelp. Yes, the Chosun Bowl was only comprised of 15% meat max, but at least it doesn't taste like leather. The other ingredients were generously topped into our rectangular takeout container, with daikon over the kimchi and the rest of the ingredients kept separate. Texturally, everything worked for us. Nothing tasted stale or wilted. Our only gripe would be the balance. Flavor profilewise, it was a little too tart for our liking. Less acidity and more sugar would provide better balance to the dish.

Definitely better tasting with more love than The Crave truck, but that's not saying much. Ingredients, though organized, may be haphazard in the sense that you may have some sticking out of the side of your container. All in all, one of the more positive food truck experiences, even though we're over that whole craze. The Tofuture Body of Love may not be a bad idea for those who want to detox. It's refreshing to know that there are healthier alternatives out there, especially coming from a Food Truck. Another good thing is that nothing tastes or looks processed. We call it Woo Ri Jip x Chipotle on wheels. We are curious to try the pork next time, as it looked quite tender and engaging. These 4 guys are never going hungry, that much we know.

This place lies in an exploding culinary neighborhood, Williamsburg. White everywhere is the first thing you will notice when you step inside. Yes, even the plants and its branches are painted white. We loved the fact that even the plates were mostly white, for this provided for an awesome backdrop for contrast in our food pictures. Just when we had almost lost hope in hidden gems for sushi, 1or8 reinstilled our faith. This place has been on our bookmarks for quite some time now, but we ended up here randomly, and boy do we love kismet like that.

As you meander to your right around the bar area, you enter the expansive seating area. The open kitchen, which reminded us of Corton's, is on the left, and the Sushi bar is all the way in the back left corner. White leather cushions your tush, whether it be against the wall via booth style seating or across it on a chair. You are presented a wide array of drinks, including cocktails and a nice sake selection. As for the food, daily specials are offered as well as their regular menu.

We were pretty impressed with their offerings as we ate our way through their menu. This was the first time we left satiated with pork belly, duck two ways and uni, all in separate dishes but equally as satisfying. Where else can you get the trio done well, all in one sitting? You get a giant slab of pork belly for 20 bucks, with stuffed cabbage and buckwheat in tow. The daikon cylinder was bursting with dashi flavor, so much so that we think it was actually cooked in a dashi bath. What's stuffed inside the wrapped cabbage? Sticky rice w/ bacon, that's what. Nuff said. The duck two ways? Perfectly medium rare, w/ plenty of crisp on the skin and all meat, no bone. There was so much meat here you could easily share for 4. The only bone present was on the confit leg. Love live sea urchin? We do too. We were amazed by the sweetness of the uni, generously draped over a shiso leaf, which floated on top of some shredded daikon and served in its shell. A long baby scallion rested on top of the uni not only for balance but also for visual appeal. We did wish there was fresh wasabi served with it though.

Much like what we do for food that speaks for itself, we'll let you be the judge for the other dishes. Let's just say that the sushi and sashimi (including the rice) was up there w/ Yasuda. Yup, we're not overstating it when we say it's that good. Service was stellar, tea was boiling hot, and food was not only presented beautifully, but tasted superb as well in all aspects: texturally, visually, and balancewise. The owner is friendly and eager to recommend the Restaurant's daily catch. Each ingredient popped and sung in our mouths. Worthy of mention is their dashi gelee, which is used in several dishes. Umamigasm at its apex, we loved how the gelee provided balance to the dishes by melting on your palate. For dessert, we ordered the entire menu. We were hard pressed to find a weakness but if we had to choose one, it would have to be their Chicken Two Ways. It lacked the moisture and was quite mundane.

Ordered:

SAVORY:
-Roasted foie gras over sweet potato soup
-Dumplings pan-fried shrimp watercress dumplings
-Grilled Lamb grilled lamb rack served with soy ratatouille, white asparagus
-Trio of shots - yuzu sake, plum, hot pepper soju
-Miso Soup choice of awase or red miso
-Ceviche Trio
Lobster grapefruit, avocado, mango w/ mango yuzu sauce
Hamachi daikon radish, celery, woodear mushroom w/chive sauce
Octopus grapes, japanese yam w/ tosa vinegar gelée
-Chicken Two Ways - stuffed, cutlet w/ roasted fennel
-Duck Two Ways slow-cooked breast  and leg confit, served with buckwheat rice and grilled fennel
-Striped bass sushi w/ orange, dashi, caviar
-Sukiyaki Terrine
-Special: Baby Sea Eel in umeboshi vinaigrette, ponzu shooter
-Special: Sparkling whole baby squid w/ hot pepper and yuzu sauce
-Special: Live Maine Sea urchin in shell
-Sashimi omakase ($40) - 2pcs kanpachi, 2pc tako, 1pc maguro, 2pcs sablefish, 2pcs wild salmon, 2pcs farm salmon, 2pcs bonito, 2pcs toro, 1pc amaebi, 1pc scallop, 2pcs medai
-Sushi omakase ($40) - 1pc each of horse mackerel, striped bass, sardine, anago, uni/ikura, lean tuna, toro, salmon, hamachi, mackerel
-Buta Kakuni w/ stuffed cabbage, daikon, dashi, buckwheat

SWEET:
-Shiso flan w/ umeboshi sorbet
-Pear 3 ways - grilled, sliced, chopped w/ aged balsamic
-Sesame Tart w/ goma sorbet, goma tuile
-Strawberry shortcake w/ green tea ice cream, vanilla sauce
-Sorbet Trio - Mango, Strawberry, Pear
-Choco souffle w/ raspberry sorbet

THE VERDICT:
Two meals, 8 people and $800 later, we left super happpy and full.  If you are ever craving high quality Japanese food, look no further. 1or8 whisks you back to a Winter Wonderland, one in which you are coddled by food and worries are forgotten. Do yourself a favor: immerse yourself and indulge in this experience, even if only for a few hours. You'll be walking out with a Kool-Aid smile, guaranteed.

Pics up on i8NYC FB album