Whether it's traditional or a reinvented twist of the banh mi, one can't go wrong.
AN CHOI 85 Orchard Street (Broome Street); (212) 226-3700.
BANH MI SAIGON BAKERY 138 Mott Street (Grand Street); (212) 941-1541.
BAOGUETTE 61 Lexington Avenue (25th Street); (212) 518-4089.
BAOGUETTE CAFE 37 St. Marks Place (Second Avenue); (347) 892-2614.
BA XUYEN 4222 Eighth Avenue (42nd Street), Sunset Park, Brooklyn; (718) 633-6601.
NHA TOI 160 Havemeyer Street (South Second Street), Williamsburg, Brooklyn; (718) 599-1820.
NUM PANG 21 East 12th Street (University Place); (212) 255-3271.
PARIS SANDWICH BAKERY CAFE 113 Mott Street (Hester Street); (212) 226-7221.
SAU VOI CORP. 101 Lafayette Street (Walker Street); (212) 226-8184.
SILENT H 79 Berry Street (North Ninth Street), Williamsburg, Brooklyn; (718) 218-7063.
THANH DA I 6008 Seventh Avenue (60th Street), Sunset Park, Brooklyn; (718) 492-3253.
THANH DA II 5624B Eighth Avenue (56th Street), Sunset Park, Brooklyn; (718) 492-3760.
Wednesday, April 8, 2009
Wednesday, April 1, 2009
Sylvia's
For many visitors who venture out to Harlem would most likely make a stop to Sylvia's. Everyone has a little soul food crave in them, and many are satisfied by Sylvia's. I was partial. Perhaps it is because my long anticipation for this Harlem iconic eatery accrued high expectations over the years, and so, the food did not soothe my soul.
The load down:
The white meat fried chicken had a crispy and well seasoned crust and tender white meat center. Served with Buttered Corn which was a delight: glossed with butter and sweet in flavor. Though, sweeter than candy can pose a lack of desire on ones consumption as one of my dinner companions found on her Candied Yams.
Aside from their famous Waffle with Fried Chicken, any other dish would be a toss up. Such as the ribs; poorly executed and a lackluster flavor— from the taste of it, one can notice that the ribs have been sitting in the kitchen warmers for quite some time; I call this the sitting taste. Served with a side of nicely whipped creamy yet not too heavy mash and Baked Macaroni & Cheese; a generous dose of cheese, giving this side bolder taste.
Another disappointment came from the Smothered Chicken Leg: the leg was slaughtered and then slattered with Sylvia’s salty gravy, though the chicken was perfectly cooked but the flavor was buried and bathed. This was essentially a fried chicken soaked in buttery brown sauce. With a side of Collard Greens: One would have a hard time just eating the Collard Greens alone, granted it is a side, but it was bitter and slightly over salted.
If your only reason to come to Harlem was just for Sylvia’s, I would second think that move. But if you’re in the area and have the time to chow down, then it is worth the stop but it is not a must-stop. Great for large groups, and expect all types of people i.e. locals, tourists, very obvious tourists, and etc.
Sylvia's 328 Lenox Ave. nr. 127th St, New York, NY 10027 212-996-0660 http://www.sylviassoulfood.com/
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The load down:
The white meat fried chicken had a crispy and well seasoned crust and tender white meat center. Served with Buttered Corn which was a delight: glossed with butter and sweet in flavor. Though, sweeter than candy can pose a lack of desire on ones consumption as one of my dinner companions found on her Candied Yams.
Aside from their famous Waffle with Fried Chicken, any other dish would be a toss up. Such as the ribs; poorly executed and a lackluster flavor— from the taste of it, one can notice that the ribs have been sitting in the kitchen warmers for quite some time; I call this the sitting taste. Served with a side of nicely whipped creamy yet not too heavy mash and Baked Macaroni & Cheese; a generous dose of cheese, giving this side bolder taste.
Another disappointment came from the Smothered Chicken Leg: the leg was slaughtered and then slattered with Sylvia’s salty gravy, though the chicken was perfectly cooked but the flavor was buried and bathed. This was essentially a fried chicken soaked in buttery brown sauce. With a side of Collard Greens: One would have a hard time just eating the Collard Greens alone, granted it is a side, but it was bitter and slightly over salted.
If your only reason to come to Harlem was just for Sylvia’s, I would second think that move. But if you’re in the area and have the time to chow down, then it is worth the stop but it is not a must-stop. Great for large groups, and expect all types of people i.e. locals, tourists, very obvious tourists, and etc.
Sylvia's 328 Lenox Ave. nr. 127th St, New York, NY 10027 212-996-0660 http://www.sylviassoulfood.com/
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Monday, March 23, 2009
Brunch & Coffee in Montréal, QC
Les Benedicts
Saumon fume, hollandaise
Saumon fume, hollandaise
Les Souffles
M. Chocolate
Le Birdie
OmelettesTomates fraihes de la saison se pommes de terre santees
fruit frais et roties
Saumon 'Bagel'
Cappuccino at Caffe Art Java 
Latte at Caffe GambaTuesday, March 17, 2009
Pinto
Pinto has its own version on Thai: a touch of nouveau. Not your hole- in-the-wall Thai joint; Pinto breaks away from the traditional and touts its own creativity while abiding to its Thai roots, as well as advocating on going green. The restaurant is narrow, dark but not too dark, diners will find themselves elbowing their neighbors, involuntarily. Space is limited but decor is sleek and modern.
On the grub:
Let’s start off with the Pinto thai iced tea kit—yes, there is a kit. Diners are given a set of ingredients to concoct their own thai iced drink; supplied with a serving tray, a glass filled with tea flavored iced cubes, a beaker of sweetened brewed tea, a serving of milk and lemongrass and a stirrer, and you do the mixing. Kudos on the flavored iced cubes.
Pad thai with a choice of free range chicken; grass fed beef; tiger scrimp or organic tofu (10). The beef pad thai had a red hue, a bold beefy flavor resonated in the entire dish; sweet robust in flavor. Did not see any bean spouts on my pad— I was missing that crunch to pad thai, but I think it was omitted to keep the dish as savory as possible so that it would compliment the beef. The noodles were overcooked but the dish came through; by rejecting your typical pad thai-greasy-stir fry, and replacing it as a hearty taste of beefy and ragu influenced pasta— minus the al dente factor. The dish had everything from a traditional pad thai except the spouts and lime/lemon—which makes up a third of the native dish.
Next dish, the crab fried rice: with jasmine rice, egg and crab meat baked in whole young coconut. Not usual on a Thai menu. The meal was in a coconut, as it was baked. As impressive as the presentation was, I was not impressed by the level of complexity of flavor in the dish. The flavor was not as strong as I’d expected it to be, a little on the bland side. I understand, perhaps the chef wanted to keep the integrity of the crab meat’s natural taste thus the deficient flavor but when cooking with rice, one needs to add aromatic seasonings to enhance the base. Also the flesh of fresh coconut is very mild (as oppose to the dried) which the cautiousness on seasoning reeked the dish to mellowness. I like the combination: very nouveau, very bold but not in flavor. Perhaps some more salt would have made this review less critical. The taste of the dish was safe yet not inspiring.
Pinto 118 Christopher St New York, NY 10014 (212) 366-5455
On the grub:
Let’s start off with the Pinto thai iced tea kit—yes, there is a kit. Diners are given a set of ingredients to concoct their own thai iced drink; supplied with a serving tray, a glass filled with tea flavored iced cubes, a beaker of sweetened brewed tea, a serving of milk and lemongrass and a stirrer, and you do the mixing. Kudos on the flavored iced cubes.
Pad thai with a choice of free range chicken; grass fed beef; tiger scrimp or organic tofu (10). The beef pad thai had a red hue, a bold beefy flavor resonated in the entire dish; sweet robust in flavor. Did not see any bean spouts on my pad— I was missing that crunch to pad thai, but I think it was omitted to keep the dish as savory as possible so that it would compliment the beef. The noodles were overcooked but the dish came through; by rejecting your typical pad thai-greasy-stir fry, and replacing it as a hearty taste of beefy and ragu influenced pasta— minus the al dente factor. The dish had everything from a traditional pad thai except the spouts and lime/lemon—which makes up a third of the native dish.
Next dish, the crab fried rice: with jasmine rice, egg and crab meat baked in whole young coconut. Not usual on a Thai menu. The meal was in a coconut, as it was baked. As impressive as the presentation was, I was not impressed by the level of complexity of flavor in the dish. The flavor was not as strong as I’d expected it to be, a little on the bland side. I understand, perhaps the chef wanted to keep the integrity of the crab meat’s natural taste thus the deficient flavor but when cooking with rice, one needs to add aromatic seasonings to enhance the base. Also the flesh of fresh coconut is very mild (as oppose to the dried) which the cautiousness on seasoning reeked the dish to mellowness. I like the combination: very nouveau, very bold but not in flavor. Perhaps some more salt would have made this review less critical. The taste of the dish was safe yet not inspiring.
Pinto 118 Christopher St New York, NY 10014 (212) 366-5455
Monday, March 9, 2009
Prune
Expect a two hour wait for brunch. This brunch comes close to an average dinner bill: if you're on a tight budget, be mentally ready that this meal is going to replace your dinner plans. The place is small and seating is limited.
Aside from the swindles, everything else I'm about to write is going to be positive. If it’s your first time to Prune, one must try the crispy and delightful Monte Cristo: it's sweet and savory and has a big crunch packed on a triple layer French toast filled with cheese, ham and turkey and topped with powdered sugar. Accompanied by two sunny sides and currant jam, this petite goodness is loaded with some big delicious flavors.
Make sure your brunch buddy orders the Dutch pancake embedded with caramelized pears: this is one giant fluff of a hotcake light maple syrup. Inspired by the up-side-down pineapple technique, this was very well executed by its moist and light texture resembling very much of a one layered cake. Your mate might have a hard time finishing it because its served with two Canadian bacon slices.
The third plate was chosen to be the Classic Eggs Benedict 'poached eggs on English muffins with hollandaise sauce, Canadian bacon and potatoes rosti:' eggs were perfectly poached on toasted English muffins with a pungent yet refined hollandaise served next to crispy potatoes rosti—just like how the Swiss make it.
Prune sets a high caliber for brunch. It’s crafty comfort food in NYC with a hint of paris, somewhere. I will return for the Monte and a bloody Mary.
Prune: 54 E 1st St, New York 10003 (Btwn 1st & 2nd Ave) (212) 677-6221
http://www.prunerestaurant.com/
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Aside from the swindles, everything else I'm about to write is going to be positive. If it’s your first time to Prune, one must try the crispy and delightful Monte Cristo: it's sweet and savory and has a big crunch packed on a triple layer French toast filled with cheese, ham and turkey and topped with powdered sugar. Accompanied by two sunny sides and currant jam, this petite goodness is loaded with some big delicious flavors.
Make sure your brunch buddy orders the Dutch pancake embedded with caramelized pears: this is one giant fluff of a hotcake light maple syrup. Inspired by the up-side-down pineapple technique, this was very well executed by its moist and light texture resembling very much of a one layered cake. Your mate might have a hard time finishing it because its served with two Canadian bacon slices.
The third plate was chosen to be the Classic Eggs Benedict 'poached eggs on English muffins with hollandaise sauce, Canadian bacon and potatoes rosti:' eggs were perfectly poached on toasted English muffins with a pungent yet refined hollandaise served next to crispy potatoes rosti—just like how the Swiss make it.
Prune sets a high caliber for brunch. It’s crafty comfort food in NYC with a hint of paris, somewhere. I will return for the Monte and a bloody Mary.
Prune: 54 E 1st St, New York 10003 (Btwn 1st & 2nd Ave) (212) 677-6221
http://www.prunerestaurant.com/
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Friday, March 6, 2009
Brooklyn Restaurant Week Begins
Monday, March 23 Through April 2
http://nymag.com/restaurants/articles/restaurantweek/brooklyn/
http://nymag.com/restaurants/articles/restaurantweek/brooklyn/
Monday, March 2, 2009
Little D Eatery
Not all frittatas are created equal. Little D Eatery served up a modestly light frittata. The cousin omelet was thin—so thin; it crisped around the edges. A full house and wait for brunch on a 1pm Sunday. Comfort food reins as recession prolongs though portions were not recession friendly when compare to diner food. But there were dishes that serve up a hint of specificity: Pork~n~Grits; pork as in pork butt served with cheddar grits and scrambled eggs; neatly distributed in thirds. I faintly connected the coupling of the grits and the pork—both were very well prepared on its own; robust barbeque flavor in the pulled pork and fine consistent textured grits—yet the bland scrambled eggs threw me off. Though their sourdough toasts made all those diner toasts look awfully silly.
Little D is a neighborhood park slope eatery soothing those who crave for the comfort food through health conscience and creative ingredients. Come to Little D with a friend who is slightly a health nut or one that would appreciate the finer detail. And do not expect to pig out like you would in a 24hr diner joint.
Service was friendly; décor was simple—nothing eye catching.
Little D Eatery 434 7th Avenue (between 14th & 15th Streets) Park Slope Brooklyn, NY 11215 718.369.3144
Little D is a neighborhood park slope eatery soothing those who crave for the comfort food through health conscience and creative ingredients. Come to Little D with a friend who is slightly a health nut or one that would appreciate the finer detail. And do not expect to pig out like you would in a 24hr diner joint.
Service was friendly; décor was simple—nothing eye catching.
Little D Eatery 434 7th Avenue (between 14th & 15th Streets) Park Slope Brooklyn, NY 11215 718.369.3144
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