Elske *

Elske
1350 W Randolph St,
Chicago, IL 60607
(312) 733-1314
Website

Last year, Chicago’s West Loop welcomed the Danish-inspired restaurant, Elske. Located along W Randolph Street, this was a great addition to a neighborhood with a bustling dining scene. As one of the most awaited opening in 2016, the restaurant did not disappoint. It was voted number two in Bon Appetite Best New Restaurant in 2017, a three star review from Chicago Tribune, and most recent accolade, a Michelin star. The owners are husband and wife David and Anna Posey who both worked at the Michelin starred Blackbird in Chicago. Prior to opening Elske, David held the position of chef de cuisine at Blackbird while Anna was a pastry chef at Publican.

The restaurant’s expansive space seats about fifty guests, and has large store front windows that looks out to the street. The dining room has uncovered dark wooden communal tables, walls of exposed brick, and smooth concrete for floors. At the front is the bar area located next to the open kitchen. On a good day, an outdoor space with a fire place doubles up as an additional dining space.

Elske has an a la carte menu that is inexpensive. There are no plates over $24. In addition, an affordable $85 tasting menu is quite appealing to my pocket, which is what perpetuated my visit.

The tasting menu started with Tea of lightly smoked fruits and vegetables, which was a cup of tea infused with subtle smoked vegetables and fruits flavors. This was followed by Broccoli and amaranth fritter with spicy date jams. A single crunchy bite of grainy fritter boasts a dynamic duo of both sweet and spicy. Duck liver tart with salted ramp and buckwheat was next. The decadent tart teases nice hints of brininess with a touch of bitterness.

The meal continued with an interesting dish called, Chilled zucchini and buttermilk cream with braised pistachio, blueberries and elder, which were thinly sliced chilled zucchinis blanketed in thick cream. The cream has a mixture of sour, sweet, and nuttiness that worked superbly with the zucchini’s cold element. Roasted sturgeon with fried artichoke, caviar and lovage came afterwards. The sturgeon was roasted impeccably, it was tender and moist. The lovage sauce with caviar provided the saltiness, elevating the fish, while the fried artichoke makes fine accompaniment.

Grilled Vegas strip steak with braised dandelion greens, smoked beef and roasted marrow was the main course. The steak was scrumptious, packed with flavors, and has delightful presence of smokiness. Adding richness to the dish, was the roasted bone marrow consommé.

Frozen fennel jelly with mint followed the main dish. This concoction was a tongue soothing cube of jelly mint that helps rinse the palate off savory remnants. For dessert, Roasted peach sorbet, frozen yogurt, rose and bitter almonds was served. The peach sorbet went perfectly well with the yogurt, creating a pleasant blend of cold fruitiness and sourness. The garnished of dehydrated rose petal added texture.

Needless to say, this was quite the enjoyable meal. The dishes were creative and refined using cooking techniques that are evident of experienced chefs. The flavor combination was unique but made sense as it rightfully complemented each other.  Though the restaurant served “New American” cuisine with Danish influence, I find that the flavor profile leans more towards Nordic. The wine pairing was also decently priced at $45, and comprised of five glasses. It was mostly European wines with the exception of the red wine paired with the steak, which came from California.

Wine Pairing:

After dining at the three Michelin starred Grace the previous night, I wanted something informal and relaxing. Elske was the right place. I had an early dinner on this particular visit and was seated at the bar. The bartender that evening was genuinely friendly and conversant. When I started my meal there were a few tables occupied but as the night progressed, the dining room and bar filled up fairly quick. Despite the sudden influx of patrons at this time, the service did not falter.

There is a growing number of restaurants opening up in the past few years that offers quality food in strip down settings. From Paris to New York, this type of dining trend has been well received by the masses. In Chicago, such restaurant came in the form of Elske where I was treated with fine dining fare without the prentious atmosphere.

 

Grace ***

Grace
652 W Randolph St
Chicago IL 60661
(312) 234-9494
Website

*The restaurant abruptly closed on December 19, 2017.

Along with New York City and San Francisco, Chicago is hailed as one of dining capital in the US. The city has a total of 25 Michelin starred restaurants sprinkled throughout. At the epicenter is the neighborhood of West Loop. With an abundance of great places to eat and drink, the neighborhood’s culinary excellence is anchored by the three Michelin starred, Grace.

Grace was opened in 2012 by co-owners head chef Curtis Duffy and GM/sommelier Michael Muser. At that time, it was by far the most ambitious and most anticipated restaurant openings in Chicago, as well as in the country. The restaurant was immediately awarded two Michelin stars after a few month of opening. A year later in 2013, Grace was elevated to three stars, a status it has maintained ever since. The restaurant has since received other accolades in such a short span, adding merits such as the four-star review from the Chicago-Tribune, Forbes Five Stars and AAA Five Diamonds.

Chef Curtis Duffy can easily boast a robust kitchen experience working in some of Chicago’s top restaurants. He once worked with the late Charlie Trotter at his eponymous restaurant before moving on to Trio, cooking alongside Chicago’s most decorated chef, Grant Achatz. In 2004, he was recruited by Chef Achatz as the opening sous-chef of the critically acclaimed Alinea. After a few years there, he took on the head chef position at Avenues in the Peninsula Hotel where he also met his future business partner Michael Muser. At Avenues, Chef Duffy cooking reportoire was awarded two Michelin stars.

The restaurant resides along the strip of W. Randolph Street where some of Chicago’s best dining venues are also located. Grace unassuming façade of rusted steel with glass doors opens directly to the hostess table. A short hallway leads to a muted and windowless dining room with tones of neutral colors. It is dimly lit by hanging decanter lights and the floors are cover in thick carpets, which helps dampen the noise. In the dining room are identical oversize round table draped in grey cloth, cream leather chairs, handsome blond wood panel walls, and a glass enclosed kitchen. The columns in the middle are nicely incorporated with its modern interior.

Fauna:

There were only two dining option at Grace, the vegetable centric “Flora,” and the meat and seafood “Fauna,” which were both priced at $235. I had the latter which began with an array of small bites on a plate made from beeswax. Consisting of Iberian ham, beets, chickpea and yuzu gummy, these small bites were a very good start to this meal.

For the first course, GUINEA HEN-ramp, radish, chive blossom was presented in a yogurt glass cup sealed in foil, and when opened it releases an enticing smoky aroma. I was instructed to lick the other side of the lid which was spread with a zesty coconut cream. The glass was stuffed with guinea hen pate infused with a wonderful smokiness in company of radish, ramps, scallions and coconut cream.

ALASKAN KING CRAB-sudachi, cucumber, lemon mint was next. Served on a martini tumbler glass, it has a crystalized sugar in the middle separating the ingredients. At the bottom of the glass are pieces of delicious crab meat in cumber juice. Breaking the crystalized sugar mixes all the ingredients, creating a fantastic balance of flavors. There was also a distinct peppery note that blended perfectly.

Third course was the BAY SCALLOPS-white poppy, romaine, nasturtium. Meaty scallops were ultra-fresh and sweet. Rich milky sauce from white poppy seeds elevated the scallops by providing an extra layer of flavor. That was followed by an extra dish from the Flora menu, CARROT-green strawberry, hazelnut, amaranth. This vegetarian plate has so much going on. It has an earthiness coming from the carrot, some nuttiness from the hazel nuts, citric features from the orange sauce, and a refreshing acidity from green strawberries. Yet, they all managed to come together in harmony.

The meal proceeded with PORK- gnudi, porcini, spinach. The nicely braised pork was topped with crispy red cabbage and spinach. A piece of gnudi on the side was a pleasant accompaniment to this dish. Afterward the SQUAB-beet, fig, endive was served. The flavorful squab meat was extra tender, moist with a beautiful pink middle. And, complementing it was a vibrant thick beets puree with a honey like sweetness.

For the main course, MIYAZAKI BEEF – grains, hon shimeji, kaffir lime was a pure luxury. Miyazaki beef is one the finest on the planet and it was cooked impeccably here. Each bite melts eloquently in the mouth like a cotton candy. There are hints of nutty and citrus element in the background that paired accordingly with the beef.

Prior to dessert, the BLOOD ORANGE- vanilla, tangerine lace was the palate cleanser. The chilled blood orange yields a soothing citrus tang with a nice touch of vanilla cream. Dessert was HUCKLEBERRY- honey, fenugreek, basil, huckleberry ice cream has a nice sweet sourness while other components provide an interesting peppery and minty combination. This was refreshing and fruity at the same time. Next was the CASHEW- cocoa, crème fraîche, Hoja Santa, which was a plate of chocolaty pleasure. The chocolate came in mouse, jelly and cake form and the hoja santa was featured as a sorbet, cream drops and leaves. The assortments of rich chocolate sweetness, herbal essence and savory tartness were put wonderfully together. Lastly a green sphere served on wooden rocker pops with chilled honey dew liquid inside the mouth. It was a refreshing finish to this meal.

The “Fauna” was a terrific tasting menu that showcased the restaurant’s ability and the technical cooking prowess. Using quality and luxurious ingredients sourced both globally and locally, the kitchen creates food that is complex and light. They were able to successfully marry different elements on the plate to create a unique myriad of taste. Every dish was artfully conceived, full of colors and pleasing to look at. Additionally, the $125 wine pairing comprise of nine glasses of predominantly European wines were perfectly designed to add an enriching after taste with every course.

There is a hushed atmosphere in dining room. It is so quiet that you can hear the pin drop, and even the staff spoke in low clear tone. The service was formal throughout my meal, but managed to loosen up from time to time. They handled each table flawlessly and were significantly in tune with one another. Their attention to detail and awareness was incomparable. Providing an exceptional dining experience to each guest was expertly performed by the staff.

Wine Pairing:

Chicago dining has gotten better throughout the years, the city was voted as Bon Appetite best restaurant city in 2016. At the top spot are the three Michelin starred Alinea and Grace. Though Alinea gets majority of the praise, Grace on the other hand has been making a name for itself since opening in 2013. My visit at this restaurant was outstanding in every aspect. The food and the service were equally magnificent, a true tale sign of what greatness represents.

The documentary “For Grace” chronicled the process of opening the restaurant and the challenges that Chef Duffy and Mr. Muser had to face. In the opening scene, Chef Duffy talks about his goal to make Grace as one of best the restaurant in the country. Along with Mr. Muser they had achieved that goal in such a short time. Grace rightfully sits among the great restaurants in the US.

Eleven Madison Park ***

 

Dining Room

Eleven Madison Park
11 Madison Ave.
New York NY 10010
(212) 889-0905
Official Site

New York City has the most diverse food scene on the planet; here you can find every imaginable type of cuisine, from high end to casual dining. The city’s dining landscape is an image of the melting pot of its residents. Unlike other gastronomic power houses like San Sebastian in Spain, Paris and Tokyo, where their best restaurant serves local cuisine, New York City has never had a dining establishment that it can call its own. For years the top restaurant were French, Italian or Japanese but that all changed in 2012 when Eleven Madison Park transferred ownership from Danny Meyer to its Executive Chef Daniel Humm and General Manager Will Guidara. They transformed it into a restaurant synonymous to the Big Apple.

Eleven Madison Park

With three Michelin stars and four stars from the New York Times, Eleven Madison Park was already beaming with accolades but being on the top echelon was not enough for the duo. They had to push the envelope. They made drastic changes that were very risky, including replacing the set menus with one tasting menu that would showcase the culinary history and local ingredients of New York City and the surrounding area. The price was also increased to $225 per person making it one of the expensive in the city. They also decreased the number of seats from 100 plus to 80 in order to provide a more personal dining experience for the guest. As a result of these changes, Eleven Madison Park is recognized globally as one of the best restaurant in the world.

Dining RoomLocated in the lobby of the Metropolitan Life North Building, the Art Deco interior of Eleven Madison Park is reminiscence of the roaring twenties. The stunning dining room and its high ceilings are supported by mighty pillars. Large windows with Madison Square Park as a backdrop allow ample natural light to enter. Wooden panels with the restaurants four leaf pattern runs throughout the space and the antique terrazzo floorings adds to the beauty of the dining room. The wooden seats with black leather to go with spacious tables are made to provide each guest with maximum comfort and relaxation for this monumental meal. There is no menu and up to the end when the printed menu is presented each plate is a surprise.

Bar Area

Before this epic feast begins, each guest is required to open a small envelope on the table containing a ticket and must choose an item that will eventually show up during the course of the meal. On this particular day I chose maple.

The tasting started with a small bag of smoked paprika seasoned almonds made to mimic the ones that are being sold on every street corner along 5th avenue, followed by a bite size black and white cookie that was founded here in the city. Not a bad opening act. The first official course was served thereafter.

Tasting Menu:

Scallop

Scallops marinated with apple, pine and water crust, served in the shell. This was an excellent intro in preparing the palate. Then the sturgeon course was served in two parts; the first was the smoked sturgeon sabayon with chive oil served in a perfectly cut egg shell. It was a lovely combination of creaminess and smokiness. The second part was pieces of sturgeon smoked in a dome glass with a side of thinly sliced toast, caviar with cream cheese, home-made pickles and a plate of quail egg with bagel crumble. This was paired with maple soda. Everything about this dish is terrific!

Bread was snuck in between courses that came along with two types of butter, one being made with duck fat that will be used with the duck dish later on according to the server. The bread was freshly made and served at room temperature and its texture was similar to a croissant.

 

Bread Butter

At the beginning of the meal I was presented with a choice of seared or cured foie gras. Choosing the first option, I was served a wonderfully seared foie gras with sun chokes, hazelnut, and solera vinegar. The buttery foie gras was well complimented by the sourness of the vinegar.

Seared Foie Gras

The next course was the Waldorf Salad made with fresh apples, celery, cranberries and walnuts prepared table side by one of the kitchen staff. While the apples are peeled, sliced and put together an opened book is placed on the table detailing the New York salads history. Served in a wooden bowl that when finished the top was removed, an element of surprise of granola with yogurt lay hidden underneath. At first this did not make sense, but after a few tastes this was actually a palate cleanser.

The lobster course was also served in two parts. The first is a bowl of ice with a lobster claw stuffed with lobster salad, razor clams with kale puree and sliced of pears that is both appetizing and light. The other was elegantly poached with razor clams hidden beneath a piece of kale, slice of pear and urchin foam.

Celery root with black truffle sauce and celery puree was the next course. The ball of celery root doused with truffle sauce had an earthy taste and the puree was delicious. A simple dish but very flavorful.

Celery Root

For the main course, I had the famous Duck that was presented whole before being brought back to the kitchen and sliced. I was served a duck broth packed with flavor to sip on as I waited. Tasty duck meat was carved handsomely; the skin was crispy and layered with herbs and spices while the inside was delicate and soft.

Duck

The restaurant had some fun with the cheese course and served a picnic basket inspired by Madison Square Park. It contained cured meat, dried fruit, figs, cheese from Murray’s Cheese store and a bottle of beer from upstate, brewed specifically for the restaurant.

The desserts were highlighted by another dish invented in New York City, Baked Alaska. It was flambéed table side before going back to the kitchen for plating. Prior to serving there was the pre-dessert course of sweet potato curd with espresso meringue and orange sorbet. Finally the Baked Alaska with rum, raisin and cranberries, portioned accordingly. It was both rich and sweet.

Just when I thought the tasting was done, a chocolate pretzel covered with sea salt was placed in front of me along with some brandy, the bottle left on the table. To end the meal a sweet version of the black and white cookie made with cinnamon was served. Before leaving a parting gift of a mason jar filled with granola along with the menu for that day was given.

Pretzel and Brandy

Eleven Madison Park has an extensive global wine list as well as local wines. And believe it or not a $40 bottle is available. There’s also a page dedicated to wines of New York. Since I wanted the New York experience I went for a bottle of Pinot Noir from Finger Lakes that I enjoyed with my meal.

After four hours of dining, I had one of the best meals (if not the best) I’ve ever had in my life. I was also educated in “New York” cuisine, as a lot of the food that we eat every day was founded here and in the surrounding areas.

I returned to Eleven Madison Park a few weeks after with two other companions for a modest dinner at the bar. The bar has a limited menu that offers select dishes from the tasting menu and is available a la carte. Once again I had the poached lobster with razor clam and sea urchin that tasted better than before. I also had the perfectly pan seared striped bass with watercress and the earthy freekah risotto. Each dish was cooked with excellent consistency. The attention to detail, with an innovative and playfulness, was cooking perfection.

I also had the pleasure of taking a kitchen tour where I was able to go behind the scenes and witness the brigades in their whites moving in synchronized motion, seeing what makes Eleven Madison Park runs.

Kitchen Refreshment

The restaurant prides itself not only with their food but also with their hospitality. They redefined the meaning of service, going extra mile by Googling every guest to find out more about them in order to provide the best dining experience. The staff is young, professional and without the stuffiness. It’s not uptight as most fine dining, but rather more of a personal approach with a fun atmosphere. There were different faces that came by my table and all of them very welcoming and warm.

New York City and the surrounding area have a rich culinary history that is untapped and Eleven Madison Park is leading the way in showcasing “New York’ cuisine to both locals and travelling gastronome. As a lifelong New Yorker, I am proud to have a restaurant of this stature that we can call our own.

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Dressler

FSCN3660

Dressler
149 Broadway
Brooklyn, NY 11211
(718) 384-6343
Official Site

Recently Brooklyn’s culinary landscape has rivaled that of Manhattan. Its residents no longer need to cross the bridge to enjoy a wonderful dinner. The borough is now home to NY Times rated and Michelin starred restaurants.

I rarely come to Brooklyn to eat or drink and I can basically count on one hand the places that I’ve visited. Living in Manhattan has given me the snobbery attitude that there’s no restaurant better than my home borough, but I do admit I was wrong.

The neighborhood of Williamsburg is a testament that Brooklyn is now a dining destination; there are restaurants on almost every block right next to each other. The south side of the neighborhood, away from the bustling Bedford Avenue is where you will find Dressler, a Michelin starred restaurant for the past six years and one of only six starred establishments in the borough that 2013 guide has awarded. The restaurant sits across from the famous Peter Luger Steak House (another Michelin starred restaurant) along Broadway and a few blocks away from the J and M Marcy station making it accessible to people travelling in from Manhattan.

There were so many good things I’ve heard about Dressler that when it was time to venture to Brooklyn it was my first choice. Unfortunately, with the departure of Executive Chef Polo Dobkin in September of last year there was some hesitation on my part to visit, especially with an average price of $35 an entrée. I never had the chance to dine here when Chef Dobkin was still manning the kitchen, but after multiple visits I was convinced, he left Dressler in good hands.

The New American menu has very good entrees that justify its lofty prices; like the Pan Seared Stripe Bass with broccoli and sun choke cream. The fish was cooked properly and the nice crispy skin was complimented by the sun choke cream. The Long Island Duck Breast was another succulent dish as was the Roasted Chicken with smoked onions and parsnip puree. The chicken was well seasoned and roasted to perfection while the puree added additional moisture to its texture.

 

 

Dressler has several starters to choose from, the two that I enjoyed the most are the Grilled Octopus made with chickpea and roasted tomatoes and the Chicken Liver Mousse served with onion jam, pickled ramps, and bread. Chicken liver is not for everyone, but in here this dish was spot on. The octopus on the other hand has a nice texture and the roasted tomatoes added another dimension that tantalized the taste buds. Although these starter dishes average $12 to $19 it’s a norm for New York City.

There are about six selections in their dessert menu that were pretty stellar, like the Maple Panna Cotta. This was a wonderful dessert to end a great meal; the sweetness was low key not at all overpowering to the palate. There’s also the Warm Gingerbread and its potent rum sauce that is balanced out with the pumpkin ice cream making this yet another delightful dessert.

Not only does Dressler possess a formidable wine list but also a host of creative cocktails. One being the Grace Jones, a cocktail made with rum and allspice dram which adds a hint of spiciness. There’s also the light and refreshing Ingenue, cucumber vodka, Prosecco, and St. Germaine for sweetness. This drink goes down smoothly, which can be dangerous if more than a few are drunk as the night goes on.

 

 

The restaurant is handsomely decorated with artisanal metal works that are displayed throughout its interior. In the front is a long galvanized iron bar top with high chairs that are made of steel. It is crafted beautifully and seems most likely to weigh a ton. There are exquisite chandeliers that create a dimly lit dining room. Large mirrors hang on the brick walls, which are painted in red, while black wood tables and chairs complete the space. Giving the impression of what an 18th century establishment might have looked like.

Dressler can be loud on busy nights, especially the front where locals and out of borough guest wait for a table. The music is not too overly loud that you need to shout for yourself to be heard but it isn’t soft either. In one of my visits Talib Kweli was playing in the restaurants background adding to the BK atmosphere.

 

 

The website states that Dressler is a “fine dining in Williamsburg” but it’s more of a casual restaurant. The service and hospitality exceeded my expectations. They provided impeccable service that can definitely be found in fine dining establishments. The servers were engaging and knowledgeable, very accommodating to make sure their guests have an excellent dining experience.

Twenty years ago crossing the bridge to dine in Brooklyn was unheard of. The borough has evolved; gentrification has sprouted restaurants that are very good and worth a trip. All though Manhattan might still be the gastronomy capital of New York City, Brooklyn has closed the gap in recent years and Dressler is in the forefront of that evolution.

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Telepan

Telepan
72 W 69th St
New York, NY 10023
212 580 4300
Official Website

Manhattan’s Upper West Side is uncharted territory for me; nevertheless it is home to many great dining establishments. Some of the best chefs in New York City have made the UWS their home. Just like Bill Telepan, the owner and Executive Chef of Telepan, a staple of the neighborhood. Bill Telepan is a well known chef in the NYC dining scene and also is an advocate of healthy eating in the NYC public school system. He actively works to eliminate processed food from city schools’ cafeterias. His activism and acclaim as a chef fueled my enthusiasm to dine at Telepan.

Situated in a converted brownstone on 69th Street between Columbus Avenue and Central Park West, on any given day the restaurant is packed with pre and post theater goers as well as locals. Don’t let looks fools you, when I first walked in I thought the place was small but it’s not. And if you are looking for trendy and chic decor this ain’t it. Even Frank Bruni, the former NY Times food critic calls the interior “outdated “in his review. The restaurant’s maze-like layout is sectioned off containing multiple rooms with fireplaces. A wooden semi-circular bar in the front area designed with exposed red brick and split by a support beam in the middle is perfect for some drinks while waiting for members of your party to arrive. The mood is serene with curtain covered windows, perfectly subdued lighting and soft almost non existence music. The grassy green colored walls are adorned with paintings of produce or farming scenes which hang alongside numerous mirrors. The dining tables are covered in white cloth accompanied by chocolate upholstered seats or booth seats which complement the elegant yet casual atmosphere.

 

 

Telepan is strong supporter of local farmers and therefore provides seasonal organic ingredients on the menu, no exceptions. Their farm to table concept is apparent in the freshness of the ingredients in each dish. At dinner time the restaurant’s New American cuisine is offered in a four course tasting, guests can choose from among the dishes on the menu at $69 ($125 with wine parings.) I’ve dined here a couple of times, on my first visit I selected the tasting menu and the sommelier paired the wines flawlessly. Lunch on the other hand consists of two courses at $22 or three courses at $28. Though the restaurant serves a la carte for lunch and dinner the tasting menu is the way to go to actually get a good feel for the taste of the cuisine.

 

 

 

 

The dishes that I’ve had for the starters were the Calamari Pasta with arugula pesto and baby tomatoes; and the House-Smoked Brook Trout corn blini and green onion sour cream. The Calamari Pasta was very delicious, it was impeccably cooked while the Brook Trout was my favorite dish – the sour cream made the dish very savory. As for the entrées I’ve tried the Codfish with roasted corn golden nugget potatoes, cippolini onions and balsamic; and the Roasted Chicken with wild mushrooms, crispy gnocchi and wild spinach. Both dishes were impressive, the chicken was soft and juicy and had a sour taste that was interesting and tasty. I also tried the Lobster Bolognese spaghetti, light herbs and shallot-garlic-tomato broth; and the Mezzaluna veal meatballs, mushroom and parmigiano broth. The lobster dish was wonderful with the broth as a perfect complement, and as for the veal, although I’m not a beef eater the taste of that dish was enough to win me over. Finally for desert, the Crispy Creme anise hyssop, strawberries and sauce had a fruity strawberry taste was that was magnificent. The Peach Granita Parfait almonds, verbena cream and prosecco chilled on ice had a mixture of peach and almond with the prosecco that combined deliciously. And I was in heaven with Telepan’s S’More marshmallow – chocolate brownie and graham cracker ice cream – chocolate, marshmallow and ice cream is like a holy trinity of sweetness do, I need to say more?

The Upper West Side has a gem in Telepan. The well trained staff provides first rate service. If one is looking to eat great food in an elegant yet casual atmosphere this is the place for you.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile malfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other humanity even if their condition appears to be the same as yours.

Riverpark: A Tom Colicchio Restaurant

Last year celebrity Chef Tom Colicchio along with Executive Chef Sisha Ortuzar opened Riverpark in the Kips Bay section of Manhattan. It is the latest addition to Tom and Sisha’s ever growing restaurant empire. The restaurant is located on 29th Street by the FDR Drive and tucked inside the Alexandria Center for Life Science building. When I first came to Riverpark, I asked myself, “Why on earth would anyone open a restaurant in the middle of nowhere.” But after countless visits I grew to enjoy this place and its location – removed from New York’s usual congestion and people traffic.

The entrance is also not so obvious, guests must pass through an office building where a security officer will escort diners to a small door next to a wall inscribed “Riverpark.” The place is spacious and full of lights. There are lighted beams on the ceiling that run just about the entire length of whole space, a signature design feature of Tom Colicchio’s restaurants. The décor is contemporary with sleek blue copper colored chairs and several leather booth seats also of the same color. Riverpark is divided into two sections – guests can choose between the spacious front dining room with bright lights and several long benches, ideal for large groups; or the back room which is a more subtle and intimate setting. The backroom has floor to ceiling windows (providing great views overlooking the FDR Drive and Long Island City) dim lights and a bar. An outdoor heated patio is also an option for guests year round.

 

 

 

 

The restaurant service is top notch. The servers, the bus boys and the hostess all provided consistent service each time. The crowd consists mainly of mature diners who live in the area and business people who have some dealings in the building.

Riverpark is great for lunch and dinner whether for business or just to satisfy hunger. You can never go wrong with the $28 three course lunch. Also come and enjoy a drink or two with friends on their outdoor patio during warm weather or even cool weather (the patio is heated.) With a great setting and wonderful views, Riverpark is one of my recommended ‘go to’ places for drinks and dining in the Kips Bay area. It’s a bit out of the way but in the end you will be glad you made the trip.

Riverpark
450 E 29th St
New York, NY 10016
212 729 9790
Official Site

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Red Rooster


I finally made it to Marcus Samuelsson’s Red Rooster in Harlem after waiting nearly a month for my highly sought-after reservation. Considered to be one of the hottest new restaurants in NYC, Red Rooster has received a complimentary review and a two star rating by Sam Sifton of the New York Times and was the site of President Obama’s recent $30,000 a plate fundraiser.

When we walked in the restaurant we were greeted by a funky shaped bar that preceded the dining area. The striped mahogany bar was in the shape of three semicircles all looping into each other. The brightly lit bar wall that also doubles as a divider between the bar and the dining room, displays various bottles of liquors and wines. There was plenty of room at the bar for comfortable movement and conversation. At the left of the bar is a café-like area with bar stool s and tables next to a rustic wooden book shelf that artistically displays books, plates and photos. At the right of the bar are the hostess, the coat check room and the entrance to dining area. We waited for our table at the bar and enjoyed a nice variety of mixed drinks. One particular drink that I really enjoyed was The Savoy, made with vodka, lemon, muddled grapes and agave, it was very fruitful and tasty.

The main dining room was pretty cool, a semi open kitchen with a communal table next to it. On wall panels that resemble a blackboard’s surface, there is large stylized writing in chalk which adds to the hip, artsy yet subdued decor. Also on the walls, are appropriately hung contemporary paintings. The design concept is reminiscent of DBGB Kitchen downtown. Red Rooster has a very chic and hip atmosphere.

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The buzz of the crowd is audible but never loud or noisy. The beauty of this uptown restaurant in the heart of historic Harlem, is the diversity of the crowd. Persons of various races and ethnicities, the mid-town crowd, business men and women in suits, fashionable hipsters, locals, etc, all coming together having a great time and enjoying Samuelsson’s dishes.

Red Rooster serves American comfort food with a twist of Scandinavian cuisine. I came here for dinner and really enjoyed it. I started out with the Gravlax with Purple Musta for my appetizer; the salmon was very good and tasty. I then had the Grilled Red Snapper made with sour tomato broth and Israeli couscous for my entrée. My first reaction to this meal was it seemed to be too watery, it me made me feel like I had ordered a soup with fish. But when I tasted the dish it was so good!!! It has a sour taste from the broth that compliments the fish. I had a taste of my friends’ entrees: Ox tails and Lemon Chicken, both were great. For dessert I had the sorbet which was good but didn’t stand out from other sorbets I’ve had. The food prices are affordable, no entrée exceeded $33.

Unfortunately Marcus was on vacation when we dined there but I did meet Tiffany Derry who was a contestant on Top Chef Season 7 and Top Chef All star Season 8. She was cool, we chatted for a bit about Top Chief.

For those who are creatures of the downtown and midtown restaurant scene, Red Rooster is definitely worth the trip uptown to Harlem. The food is good and so is the service; the atmosphere and the vibe are also great, what more can you ask for in a restaurant? With the addition of Red Rooster alongside other noteworthy restaurants in the neighborhood, Harlem is a forced to be wrecking with in NYC dining scene.

Red Rooster
310 Lenox Ave
(between 125th St & 126th St)
New York, NY 10027
(212) 792-9001
Official Website

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Wall and Water

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Wall and Water
@ the Andaz Hotel
75 Wall st.
New York NY 10005
212-699-1700
Official site

*This venue is now closed.

While walking along Water and Wall Street I discovered Wall and Water Restaurant, contemporary American cuisine in the heart of the Financial District. Although the entrance is located on Pearl St., the restaurant is actually above the lobby of the Andaz Hotel. When my friend and I arrived for dinner we had to pass through Bar Seven Five (a pretty cool looking bar) and go up a marble staircase to the restaurant. A huge marble table that mimics a kitchen center table is the first sight you will encounter. Situated at the center of the restaurant, the table showcased a variety of fresh sea food. I was impressed with overall décor; contemporary, simple and stylish. The layout was designed for comfort with nicely spaced tables and chairs allowing for diners to have the right amount of intimate space. The interior was designed by David Rockwell’s Rockwell Group the same group that designed NOBU TriBeCa and NOBU 57. I like the open space dining room which gives you a view of the action in the open kitchen. I requested to be seated near the kitchen to witness the chef prepare our meals. Pretty cool stuff!!!

Wall and Water uses seasonal ingredients that are grown from local Hudson Valley farms. We both opted for the chef family style tasting menu ($95.) which consisted of 4 courses with wine pairings ($63. without wines pairings.) We let the chef perform his magic and prepare a meal that he designed just for us. We were not disappointed. The ingredients were very fresh and the servings were large enough to share. The presentation was simple and the food was very tasty. The $95 price tag for the chef tasting menu was actually a bargain in NYC.

The staff was very friendly and the service was great. Our server was very knowledgeable and attentive. The chef de cuisine was also very friendly. Before he prepared our food he came over and introduced himself and asked for us if we had any dietary preferences or restrictions. Throughout the dinner he came by our table multiple times to chat and to make sure everything was ok. The Executive Chef Maximo Lopez May would be pleased to know that he has a very good chef de cuisine running the show.

The bar and restaurant had a generally good atmosphere. The crowd was the typical men in business suits from Wall Street, out of town business travelers and some locals catching a break to relax from the grind.

Although the Financial District is not typically known as a dining destination, but with restaurants like Cipriani, the Michellin star SHO by Shaun Hergartt, the Financial District might become more than just a place where people go to work. A bit premature to be compared with TriBeCa or the West Village dining scene, lower Manhattan has a few great restaurants worth taking the downtown hike – Wall and Water is one of them. I would recommend Wall and Water to anyone. Great atmosphere, stylish décor, amazing service and good food are the makings of a very good restaurant.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing prescribed to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you must ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their status appears to be the same as yours.

Robert @MAD (Museum of Art and Design)

Robert
@ MAD(Museumof Art and Design)
2 Columbus Circle
New York NY
Tel: 212 299-7730
Official site

Robert Restaurant, named after the event planner for the rich and famous, Robert Isabell, is located on the 8th floor of the Museum of Art and Design (MAD) overlooking Central Park West and Columbus Circle. With all the great restaurants in the area, Robert definitely helds its own.

Robert’s has an “L” shaped space combined with a very modern and futuristic décor. The interior is filled with funky colorful dining room fixtures and neon lights that hang above in stylish linear designs. The floor to ceiling glass windows aid your incredible view of Columbus Circle and Central Park West. Near the entrance sits a sleek black grand piano from which you are treated to pleasing jazz music Wednesday through Thursday nights from 8PM to 11PM.

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I came here twice, first for dinner and then for brunch. Both times I had a great experience. The service and food was very good. When I came for dinner I had the sashimi of wild striped bass citrus and soy for an appetizer and Pan Roasted Hake with wild mushroom and fingerling potatoes for my entrée, they were both very tasty. For dessert, my waiter recommended the Bombolini – very light mini donuts (holes) filled with ricotta cheese and dusted with powdered sugar. The waiter was right on point, the Bombolini was delicious. For brunch, you can’t go wrong with a $29 pre-fixe selection. The dinner entrees will run you on average between $25-$30 pretty normal for the city dining scene. The portions are very descent and will certainly leave you satisfied.

This is a great looking restaurant with a pleasant atmosphere and very attentive and knowledgeable servers. Robert’s only drawback is that it lacks a bar which would be ideal for diners who are waiting to be seated or waiting for their parties to arrive. When making reservation be sure to request a window table overlooking Central Park West for the ultimate dining experience.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their state appears to be the same as yours.