My second visit. And it gets better. At a Friday night, thirty minute wait while we sip on Chardonnay. Full house and many hungry mouths but I didn't mind, surprisingly. The feel of Pearl is not pretentious nor haute. The casual and delighting decor fills the air with warmth. Did I say that? It's true and the food is just as nice.
A dozen fresh Blue Point oysters, for starters, sets the mood right. Followed by the Salt crusted shrimp, fried with the shell in light batter. The initial bite is a crunch, and halfway through the bite, you get the tenderness and soft center of the prawn.
All three of us, ordered the same entree. Usually its frowned upon, in my book, but it was the right choice to do. So what was it? "Lobster Roll with Shoestring Fries." As straightforward as it sounds, its definitely leaving out a lot of detail. A premium lobster roll in every way. It really is. Generous chunks of lobster toppling over a buttery brioche roll. The mayo dressing compliments this juicy and succulent Maine prize.
The menu has no frills. It's not trying to impress you by throwing adjectives at you. Just like the decor, its classy and clean, and gets to the point (with a premium). That explains why it's a neighborhood charm and people always come back.
Pearl Oyster Bar 18 Cornelia Street New York. NY 10014 212.691.8211. http://www.pearloysterbar.com/ No reservations.
Saturday, January 28, 2012
Tuesday, December 13, 2011
Stanton Social
A 8pm reservation on a Tuesday night became an extra forty minute wait. A very full house for a early week. Maybe I am getting older and have no patience for waiting in lines nor fond of crowds; nevertheless I was anticipating good food. Was it good food? I'd say, food for 'show' but not for the 'soul'. Hey, that rhymes.
Yes I know what I was in for. Tapas, aka small plates. I know. 2 out of the 8 tapas are actually worth commending.
Warm Piquillo Pepper 'Bruschetta' stuffed with roasted garlic-goat cheese $7. Two pieces of sad bread. Sad? The foundation of Bruschetta (to me) comes from quality bread with great texture and density. Plus, a crunchy bite. It was dabbled with garlic-goat cheese and whole roasted red pepper. My taste buds weren't dazzled from the combination.
Potato & Goat Cheese Pierogies with caramelized onions & truffle creme fraiche $9. This dish consist of three pierogies that was recommended by our server. A fried outer shelf filled with creamy cheese. I enjoyed this and was content. And I'm not big on pierogies.
Beef Carpaccio- pickled shallot, fried capers, wholegrain mustard-crème fraiche $13. Thinly sliced beef and overly salted. Pickled shallot, capers and sea salt; all in one dish is asking for your blood pressure to please go up higher. Nevertheless it was nicely presently, and the plate was cleaned up in minutes.
Sweet & Sour Chicken & Cashew Spring Rolls $9. Four rolls for 9 bucks, REALLY? Not the most memorable and least tastiest. Served piping hot, wrappers weren't as crunchy as I would liked and filling was not bold as I hoped. Sprinkled with lots of bits of cashews.
Nori Spiced Tuna Tartare Roll $13. Can you go wrong with Tartare? Nicely executed dish. Seasoned tuna wrapped in a light crispy nori. Enjoyable.
Social Mac & Cheese – chorizo, ovendried tomato $12. Literally a serving cup of mac and cheese. Nicely plated. Well done crusty cheese and creamy cheese center. But not for $12. That's just robbery.
Grilled Ovendried Tomato Pizzetta fresh mozzarella, grana, roasted garlic, chile oil $14. The most expensive tapas and biggest dish turned out to be the most ridiculously disappointing. Mama Celeste will be so proud, she might jump out of the box and kill this dish. The Pizzetta has an ultra thin crust without the consistency of a pizza dough but very similar to a large stale cracker. The toppings didn't shine, with mediocre ingredients. For me, pizza is about the dough and fresh ingredients. Neither were executed properly. Thumbs down. Super down.
Rhode Island Style Lobster Roll $9. One lobster roll, and the server makes it very clear. Miniature bun in refreshing blend of celery and spices. (If you're willing to dish a little more money out for a lobster roll, I recommend Pearl Oyster Bar, yes its pricey but if you got yourself a couple more of these minis, it'd cost you more and be a big mistake. Trust me.
Out of respect for food blogging, I mentioned all 8. There are many more dishes on the menu. I'm sure there are great ones but in conclusion I'd opt out on this place if I was famished and impatient. I am most of the time. These are tapas, so definitely don't hope to be stuffed if you're willing to pay a big premium. Very Appropriate to go with friends to catch up and have drinks and people watch. If you don't mind the crowd and noise, give this a try. Decor is invitingly trendy and busy.
After dinner, we had to stop at a Thai restaurant for some more grub... (I am not recommending my readers to go on a second dinner, but didn't I say I was famished.)
99 Stanton St (between Orchard St & Ludlow St) New York, NY 10002 (212) 995-0099
www.thestantonsocial.com
Yes I know what I was in for. Tapas, aka small plates. I know. 2 out of the 8 tapas are actually worth commending.
Warm Piquillo Pepper 'Bruschetta' stuffed with roasted garlic-goat cheese $7. Two pieces of sad bread. Sad? The foundation of Bruschetta (to me) comes from quality bread with great texture and density. Plus, a crunchy bite. It was dabbled with garlic-goat cheese and whole roasted red pepper. My taste buds weren't dazzled from the combination.
Potato & Goat Cheese Pierogies with caramelized onions & truffle creme fraiche $9. This dish consist of three pierogies that was recommended by our server. A fried outer shelf filled with creamy cheese. I enjoyed this and was content. And I'm not big on pierogies.
Beef Carpaccio- pickled shallot, fried capers, wholegrain mustard-crème fraiche $13. Thinly sliced beef and overly salted. Pickled shallot, capers and sea salt; all in one dish is asking for your blood pressure to please go up higher. Nevertheless it was nicely presently, and the plate was cleaned up in minutes.
Sweet & Sour Chicken & Cashew Spring Rolls $9. Four rolls for 9 bucks, REALLY? Not the most memorable and least tastiest. Served piping hot, wrappers weren't as crunchy as I would liked and filling was not bold as I hoped. Sprinkled with lots of bits of cashews.
Nori Spiced Tuna Tartare Roll $13. Can you go wrong with Tartare? Nicely executed dish. Seasoned tuna wrapped in a light crispy nori. Enjoyable.
Social Mac & Cheese – chorizo, ovendried tomato $12. Literally a serving cup of mac and cheese. Nicely plated. Well done crusty cheese and creamy cheese center. But not for $12. That's just robbery.
Grilled Ovendried Tomato Pizzetta fresh mozzarella, grana, roasted garlic, chile oil $14. The most expensive tapas and biggest dish turned out to be the most ridiculously disappointing. Mama Celeste will be so proud, she might jump out of the box and kill this dish. The Pizzetta has an ultra thin crust without the consistency of a pizza dough but very similar to a large stale cracker. The toppings didn't shine, with mediocre ingredients. For me, pizza is about the dough and fresh ingredients. Neither were executed properly. Thumbs down. Super down.
Rhode Island Style Lobster Roll $9. One lobster roll, and the server makes it very clear. Miniature bun in refreshing blend of celery and spices. (If you're willing to dish a little more money out for a lobster roll, I recommend Pearl Oyster Bar, yes its pricey but if you got yourself a couple more of these minis, it'd cost you more and be a big mistake. Trust me.
Out of respect for food blogging, I mentioned all 8. There are many more dishes on the menu. I'm sure there are great ones but in conclusion I'd opt out on this place if I was famished and impatient. I am most of the time. These are tapas, so definitely don't hope to be stuffed if you're willing to pay a big premium. Very Appropriate to go with friends to catch up and have drinks and people watch. If you don't mind the crowd and noise, give this a try. Decor is invitingly trendy and busy.
After dinner, we had to stop at a Thai restaurant for some more grub... (I am not recommending my readers to go on a second dinner, but didn't I say I was famished.)
99 Stanton St (between Orchard St & Ludlow St) New York, NY 10002 (212) 995-0099
www.thestantonsocial.com
Friday, October 29, 2010
Todd English's Olives New York
Dear Olives,
You've been on my TO DO list for some time... I was always interested in Todd English's take on food. I wanted you to be so good so badly. I suppose all this time and anticipation got me a little carried away.
What was ordered:
Carpetbagger Oysters crispy oysters
I wasn't blown away by the flash fried oysters wrapped in beef carpaccio but the truffle mash was light yet creamy and very tasty.
Porterhouse Lamb crispy
I like lamb but the porterhouse reminded me of pork chops. The dish was too salty and too much things were going at once.
Tender Veal Agnolotti ‘Al Plin’ prosciutto, truffle butter, parmesan
Handmade pasta and very delicately presented. The veal was tender and paired very well with the truffle butter sauce.
One more thing--The W Hotel Bar and its throbbing and club noise music didn't quite give an appropriately enjoyable dinner atmosphere.
Olives 201 Park Ave. South, at 17th St. New York, NY 10003 212-353-8345
You've been on my TO DO list for some time... I was always interested in Todd English's take on food. I wanted you to be so good so badly. I suppose all this time and anticipation got me a little carried away.
What was ordered:
Carpetbagger Oysters crispy oysters
I wasn't blown away by the flash fried oysters wrapped in beef carpaccio but the truffle mash was light yet creamy and very tasty.
Porterhouse Lamb crispy
I like lamb but the porterhouse reminded me of pork chops. The dish was too salty and too much things were going at once.
Tender Veal Agnolotti ‘Al Plin’ prosciutto, truffle butter, parmesan
Handmade pasta and very delicately presented. The veal was tender and paired very well with the truffle butter sauce.
One more thing--The W Hotel Bar and its throbbing and club noise music didn't quite give an appropriately enjoyable dinner atmosphere.
Olives 201 Park Ave. South, at 17th St. New York, NY 10003 212-353-8345
Tuesday, October 26, 2010
Benjamin Steakhouse
Synopsis
Standard Steakhouse. And nothing out of the ordinary. Male waiters serving male clientele. An occasional glimpse of a female patron. Though, I did see many at the bar. NY Strip cooked very much like Lugars. Crab cakes are nicely packed with chunks of tender crab but way too salty. Rack of Lamb was cooked quite well.
No dessert.
Benjamin Steakhouse 52 E 41st (Between Park Avenue and Madison Avenue) New York, NY 10017 (212) 297-9177
Standard Steakhouse. And nothing out of the ordinary. Male waiters serving male clientele. An occasional glimpse of a female patron. Though, I did see many at the bar. NY Strip cooked very much like Lugars. Crab cakes are nicely packed with chunks of tender crab but way too salty. Rack of Lamb was cooked quite well.
No dessert.
Benjamin Steakhouse 52 E 41st (Between Park Avenue and Madison Avenue) New York, NY 10017 (212) 297-9177
Monday, June 7, 2010
Bedouin Tent
Wow has it been that long!
MP and I were in the mood for some tasty Middle Eastern/ Mediterranean food. When Middle Eastern cuisine comes to mind; I think of big flavors, vibrant spices, and hot pita bread.
Oh—was I wrong. We ordered a five combination salad platter and (I kindly) asked to omit grape leaves because MP isn’t fond of them. Server comes back with grape leaves on the salad-- I kindly ask him if he can take the grape leaves out. He is slightly put off—and gently swipes the plate away.
In the meantime, my leg of lamb platter arrives and this time--there is no point of return. WHAT IS THIS--I thought. The slices of lamb are grey and dry. Is the kitchen staff taking shifts on cooking this same leg of lamb over and over again? I've finally given up on the dish when I tasted it.
MP's leg of lamb sandwich arrives at the same time--which is the exact replica of my grey leg of lamb platter (half the price)--Picture my dish rolled up on a stale pita. Voila.
Server comes back with the five combination salad. First glance: no grape leaves. Second glance: no feta. Where’s the feta? They gave us fava beans, instead. MP wants her feta. She immediately flags the server (who is already not happy with us) and tells him that we didn’t order fava beans. Server (turns red) lashes us with loud rants "I had to throw the first order out...!" (and some words in his native tongue). He was so enraged and staggered--we couldn't help ourselves but laugh (completely involuntary). To help mitigate the situation , I order the feta separately and the waiter storms off.
The rest of the story is history but I must say: this is one of the very few times that I felt that I was inconveniencing a server while he was on the job. But we did get a good laugh. It was kinda worth it.
One more recap: when we asked for the check, he seemed surprised to see so much food left over. He demands “Take rest, to go!”
Bedouin Tent 405 Atlantic Avenue Brooklyn, NY 11217-1702 (718) 852-5555
MP and I were in the mood for some tasty Middle Eastern/ Mediterranean food. When Middle Eastern cuisine comes to mind; I think of big flavors, vibrant spices, and hot pita bread.
Oh—was I wrong. We ordered a five combination salad platter and (I kindly) asked to omit grape leaves because MP isn’t fond of them. Server comes back with grape leaves on the salad-- I kindly ask him if he can take the grape leaves out. He is slightly put off—and gently swipes the plate away.
In the meantime, my leg of lamb platter arrives and this time--there is no point of return. WHAT IS THIS--I thought. The slices of lamb are grey and dry. Is the kitchen staff taking shifts on cooking this same leg of lamb over and over again? I've finally given up on the dish when I tasted it.
MP's leg of lamb sandwich arrives at the same time--which is the exact replica of my grey leg of lamb platter (half the price)--Picture my dish rolled up on a stale pita. Voila.
Server comes back with the five combination salad. First glance: no grape leaves. Second glance: no feta. Where’s the feta? They gave us fava beans, instead. MP wants her feta. She immediately flags the server (who is already not happy with us) and tells him that we didn’t order fava beans. Server (turns red) lashes us with loud rants "I had to throw the first order out...!" (and some words in his native tongue). He was so enraged and staggered--we couldn't help ourselves but laugh (completely involuntary). To help mitigate the situation , I order the feta separately and the waiter storms off.
The rest of the story is history but I must say: this is one of the very few times that I felt that I was inconveniencing a server while he was on the job. But we did get a good laugh. It was kinda worth it.
One more recap: when we asked for the check, he seemed surprised to see so much food left over. He demands “Take rest, to go!”
Bedouin Tent 405 Atlantic Avenue Brooklyn, NY 11217-1702 (718) 852-5555
Sunday, January 24, 2010
Sheep Station
Local Australian sets up shop in Brooklyn. With publicity from Brooklyn Edible and other sources over the summer, I thought I give this place a try. Australian fare is similar to its English cousin until you throw in kangaroo, crocodile and vegemite. Rest assured: patrons won’t find such delicacies in this laid-back Brooklyn spot. Rather, it is shepherd’s pie and a pint beer all the way. The relaxed dim lighting and wooden furnishings takes you inside a cabin somewhere deep in the woods. Perhaps not to this extent but you get the point.
The grub:
The food is simple and straightforward. What you read off the menu is what you get. I ordered the fish & chips (13); and that was exactly what I got. Neither garnished nor extras. Would the dish score points if it was garnished? Yes. Same goes for the Grilled lamb chops with mashed potatoes & mint peas (19); the server did not ask how we wanted the chops cooked. Turns out it was cooked all the way through as opposed to what I prefer: medium.
The food does not push any boundaries. The technique and presentation are basic; comfort food done by the traditional-Australian way. I do confess: it is one of the better restaurants in the neighborhood. And I will go back to try the 'infamous' burger.
Sheep Station vows to be local and thrives for regulars to grab a beer at the bar and watch a game on the telly—as well as have the family come out with the kids for dinner.
I say: only can you find this in Brooklyn.
Sheep Station 149 4th Ave (between Butler St & Douglass St) Brooklyn, NY 11217 (718) 857-4337 www.sheepstation.net
The grub:
The food is simple and straightforward. What you read off the menu is what you get. I ordered the fish & chips (13); and that was exactly what I got. Neither garnished nor extras. Would the dish score points if it was garnished? Yes. Same goes for the Grilled lamb chops with mashed potatoes & mint peas (19); the server did not ask how we wanted the chops cooked. Turns out it was cooked all the way through as opposed to what I prefer: medium.
The food does not push any boundaries. The technique and presentation are basic; comfort food done by the traditional-Australian way. I do confess: it is one of the better restaurants in the neighborhood. And I will go back to try the 'infamous' burger.
Sheep Station vows to be local and thrives for regulars to grab a beer at the bar and watch a game on the telly—as well as have the family come out with the kids for dinner.
I say: only can you find this in Brooklyn.
Sheep Station 149 4th Ave (between Butler St & Douglass St) Brooklyn, NY 11217 (718) 857-4337 www.sheepstation.net
Tuesday, December 29, 2009
2009's best...
Enjoy some of 2009 best eats for $25 and under by The New York Times:
http://www.nytimes.com/2009/12/30/dining/30others.html
For me, this year goes to the banh mi, hands down.
http://www.nytimes.com/2009/12/30/dining/30others.html
For me, this year goes to the banh mi, hands down.
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