Posts Tagged ‘Pizza’

Smooth Running Kitchen Macchina

What a nice find in search for a quick lunch on the upper west side of New York City on a holiday. Although they were short staffed, the food made up for it. We were mistakenly given the later day menu and were disappointed when we had no pasta options. Start with the avocado bruschetta and thick juicy burger appetizer though. Pickled onion pieces sat atop the guacamole-like spread, which included the same cilantro addition. The burger is a custom blend beef topped with sweet caramelized onions. Fries don’t tend to be something impressive, but these seemed like they were baked – no greasy fingers and some with a crispy blackened end. In choosing one wood-grilled oven pie, I selected the veal polpetto (meatball). It was a white pizza (no red sauce) with
smoked mozzarella and fresh oregano. Yum. The smokey flavor combined with the shavings of hard Parmesan cheese gave the mild veal meatballs a balanced punch of flavor.

And a little over a week later, I could not get the idea of a fig and fennel pizza out of my mind. Unfortunately, it’s only offered for dinner. So are the pastas! After a good workout, I deserved to have a 9:45 sampling. A quick drive to the Upper West Side was in order. After 20 minutes, I arrived and was immediately seated. Before the water arrived, I interrupted the waiter’s spiel and asked for the SPAGUETTI and clams, mussels, saffron, and parsely crumb. I squirmed at what I thought was a typo, but a quick Google search shows it might be a foreign spelling…Forgiven! There’s a $16 plate option and a $23 option. The $16 version was sufficient as it was much larger than an appetizer portion. It sat in a small pool of saffron-scented broth that demanded to be spooned over every forkful I took. The pasta was cooked to a nice al dente. 20170911_221314

Nothing has fallen short here, but menu items are somewhat limited, and I imagine for a full dinner, one might get a little bored with the selections; however, they do offer Specials.
Advertisements

Hush Hush I Smell It Calling My Name

Aumm Aumm means “Hush Hush” in the Neapolitan dialect. Well, I’m letting this secret out. I never find myself in North Bergen, but I’ll be visiting frequently now. A friend who works at the elite Le Bernardin – need I say more – had been posting photos of dishes from Aumm Aumm quite often in the last six months. I trust the culinary opinion of someone who is employed at a number one New York restaurant. So back in December, with no reservations accepted, a group of us tried this self-proclaimed “wine bar and pizzeria”…which neither descriptive piques my gustatory sense.

It’s name it was: Aumm Aumm the surprise. I dislike the name; I dislike the tagline. Neither of them provide the golden key to this restaurant – fresh food! Because we waited 20 minutes, our hunger was building. It was best to order a cold throw-together dish to share. The Tagliere is a chef’s selection of 20161216_201942imported cheeses, imported coldcuts, olives, nuts and fresh fruit. It’s the perfect traditional way to begin.

Another cold dish followed: the Insalata Aumm Aumm. A signature dish should be the popular one, and it was among us, as far as a salad can be. Baby arugula, endive, raddichio, artichokes, eggplant, cherry tomatoes, cacciocavallo cheese was all dressed with balsamic vinaigrette.20161216_201312

I’m not one to dine out and order pizza, but with a bunch of people sharing food, one is tempted to try it, since it’s claimed in the name and you sit facing the opening of the large brick oven stove. Choices 20161216_200701are red or white pizzas, round or the larger oblong. We went with a round, red one – the Cappriciosa. It was topped with tomato sauce, ham, mushrooms, Gaeta olives, artichokes and mozzarella. The flavors popped, but as is often with brick oven pizzas, the dough has that lovely charcoal crisp on the outside, but is soft and chewy on the top side. I am a crispy bread freak too, so I was a bit disappointed to get strips of pizza dough in our bread basket for starters.

They carry 150 types of wines. Several primi pasta dishes were ordered, and all were cooked al dente. On the first visit, we tried the Sciallatielli allo Scoglio with fresh pasta, baby clams, shrimp, octopus, PEI mussels, calamari and cherry tomatoes. The second time we went with their new frequent patron, my friend, and the same dish was twice as large and came out inside a pizza dough crust to absorb all the seafood flavors.IMG_3902

Seared pork chops, fish of the day, grilled octopus, among other second courses are worth exploring. Now that Aumm Aumm is no longer on the down low, they may need to change the name…please.

 

What’s in a Restaurant Name?

Merriam has been telling people who speak the English language that the noun “tavern” is ‘an establishment where alcoholic beverages are sold to be drunk on the premises’. By that definition, I always picture a bunch of locals enjoying libations together and perhaps snacking on some simple food items that can quickly be grilled or fried, all in the most casual of atmospheres.

Either Tavern 5 in Pompton Plains, NJ, picked the wrong name for its restaurant, or Merriam needs to get with the times. It’s not exactly around the corner from me, so I
might not have even given the menu a look if it were not for my familiarity with the food styling of Executive Chef Anthony LoPinto, whose food I tasted long ago in a cooking class.

It was a Friday night, a packed house, and it’s a reservation-free zone. My preconceived notions were quickly put aside as I took in the wood and brick textures, which felt like a modernized farmhouse. The large bar area with high-top tables was full of friendly chatter, chewing and sipping beneath the copper-tiled ceiling. The dining area consists of two rooms, one with bench seating against the wall and booths. The back room leads to an outdoor dining area, but it was winter, so we only saw the potential of the garden.

I knew we were in store for a little more than typical pizza and burgers when I gimg_3739rabbed hold of the leather (-like?) menu cover with a logo-stamped copper piece inlay. Sure, the recognizable pub-food words popped off the page: meatballs, wings, tacos, and one’s eyes start to sarcastically roll until the eyes catch a glimpse of the heightened descriptions that change these routine food items into something desirable to order:

SPINACH & MEATBALL – rich meat broth, veal meatballs, spinach, egg

WINGS – Jim Beam maple glazed chicken wings, fresh chives

TACOS – Steak tacos, avocado, queso blanco, champagne img_3742vinegar slaw, chipotle aioli, tortilla chips

All the elaborations were so flavor-enticing, the four of us each ordered something different so we could share in the exploration. For the first round, we tried the Crab Cimg_3743akes with noticeable jumbo lump crab, citrus aioli, baby greens. There was a special stone-fired Clam Pizzimg_3741a with clams out of shell, arugula and garlic. The dough had an intentional chewiness and was laden with too much garlic for this vampire. Garlic lovers would devour it though. The Arrancini was not the baseball-sized fried rice balls; they were five bitable munchkin-sized balls with bacon, cheddar, sweet corn, on a sufficient smear of chimichurri sauce. The New England Clam Chowder was nicely flavored with the typical potato, bacon, cream and clams, with the addition of carrots. The chowder was not predominantly potato, as some can be.img_3748

The main courses were near faultless. The generous six seared scallops were plump with a little breadcrumb crunch, nestled in butternut squash risotto, surrounded by a moat of greeimg_3746n apple broth. The Linguini Bolognese consisted of three different meats that are braised separately, so each is cooked perfectly: veal, short rib, pork. The pasta was fancifully presented, almost stacked like a pyramid. The Chicken Tacos may sound boring, but they three soft tacimg_3747os sit in a holder, filled with blackened chicken, pico de gallo, slaw, avocado and cilantro crème. They order different components with the steak and fish tacos.

The prize dish of the evening, though was the Braised Short Ribs, braised with red wine and coffee. The meat was cooked to tender, but herein laid the near faultless: there was a slight heavy hand on the salt, which we all agreed upon. Otherwise, delicioso. (I’m not sure why reminiscing on those ribs just turned me Italian.)

 

I was full enough at the point, but I needed to try the coffee they boasted about on img_3750Facebook, directly from Toca roasters up the road. And of course,
this had to be accompanied by ice cream from a small batch shop in the Hudson Valley.

It may be difficult not to judge an eating establishment by its name, but unfortunately, in this fast-paced world, we dismiss quickly on the glance of a label. Don’t dismiss Tavern 5; if you put your glasses on, the logo on the web site has a tagline of “Neighborhood Restaurant”.