Posts Tagged ‘Restaurant’

Restaurant Daniel without My Daniel

September 16, 2019 I set off on my yearly pilgrimage of culinary pleasure and pain since the loss of my dear Daniel in 2016. I revisit the Michelin-starred restaurants where we celebrated our wedding anniversaries, and I do it alone. In 2013, it was Daniel, which you can read about here. I’m not sure why I do it; it just feels right for my soul at this time. I admit, though, it also feels right for my palette.

As I approached, I recalled the steps of yesteryear, not sure exactly where it was until I saw the name glowing on the marquee. I was looking to recreate that approach, but the marquee was obstructed by a construction awning. Upon swinging through those goIMG_6760lden revolving doors, it felt like an eerie dream state where I had to walk this long corridor alone where four hosts stood behind a desk waiting and watching ever step. I was led into a mostly empty dining room at 5:15 p.m. It appeared the same as I recalled from our last visit.

IMG_6768

Similar to the dating scene, it is only fair to IMG_6771give my top three guys an equal number of dates for proper comparison. Eric (Ripert) and David (Bouley) each took me on three dining dates; whereas I only had given Daniel (Boulud) one chance at 65th Street. So now was the moment for him to be able to pull out all the stops to win me over as his culinary lover. I am convinced that with a concerted effort, it’ always the one freshest in your mind that will seem the best.

Electing for the four-course menu, I begged for recommendations because there were too many choices, working backwards from my third-course immediate choice of Suckling Pig. Since it was brand new on the menu, I decided on the CRABE ROYAL – King Crab

Salad, Honeycrisp Apple, Kohlrabi, Sesame Tuile, Poppy Seed Gelee. But of course first comes the amuse bouche. The server listed too many ingredients in these mini works of art, but I know one involved eggplant and the other beets. I was immediately spared any thoughts of selection regret when out came another first course – complements of tIMG_6765he chef – (oh, he’s trying hard to impress). THE FLAGEOLET was enhanced with tableside pouring of the “soup”. I should have captured the deconstructed pieces before they were covered in the sauce. It was another masterpiece. The Flageolet Beans, Black Garlic, Confit Carrots and Maine Lobster at center with the Lemon-Thyme Cream were standing orderly in the bowl before the Artichoke Veloute was gently poured in.

Bread service came along to complicate matters. The three-seed roll was enough to sample, although I could have tried each kind but spared the space in my stomach.

The second course was grilled swordfish, which looked like a dollhouse of twin beds. The ESPADON was accompanied by summer squash, shallot marmalade, Thai basil with Le Cirque’s “Sauce Sottha Kuhnn” drizzled by the server.

And finally, the base of my other meal selections – the COCHON DE LAIT: Gaspor Farm Suckling Pig with Melilot, Ginger-Carrot Croquettes, Daylilly Buds and Sauce Robert. There was only one cringe moment; the server asked, “Are you enjoying the pig?” There was a drifting moment of guilt. And when the plate, as all the others were, was returned to its dishwasher-clean state, except for the bone, I flashed to a “Curb Your Enthusiasm” episode and hesitated to ask for a “doggy bag” for my dog. She deserved a remnant of that crispy, smoky/sweet tenderness.IMG_6774

Then came the moment that everyone unadmittedly waits for – the fourth and final dessert course. I asked my server to verbally walk me through the desserts and expand upon the written words. His personal favorite was the cashew something something, which turned out to be the NOIX DE CAJOU (now you see why I wanted interpretations). I wanted to defy him and get the FIGUE because simply any dessert with fig has to be the best. He was pretty emphatic about the cashew concoction, so out came this sculpture of Cashew Infused Opalys Chocolate, Salted Caramel and Praline, with Champaka Flower Ice Cream…..why can’t I find this in the supermarket?? And magically, “The Chef must have heard you and sent the Sil-timur Berry Scented Fig Compotee, Mascarpone and Coffee, a recreated version of creme brulee.”

IMG_6779

It instantly dawned on me: This was a murder conspiracy. Death by Desserts! It became especially evident when one employee walking by offered the suggestion of breaking through all the layers at once rather than tasting the fig dessert from the top. This way I would need to consume more of it! If that didn’t do the trick, send over the guyIMG_6782 with a napkin basket of warm madeleines, and after she takes one, leave the whole basket for her on the table to be tempted.

But wait, she’s still sitting strong with her coffee. How about the box trick? It’s like the Russian Tea Dolls with one inside another. And to seal the deal of Dessert Overkill, send her home with a “gift” that she can ingest “later tonight or tomorrow”.

Truth be told, I would have sampled every dessert on that menu if that were humanly possible, but I didn’t want to leave uncomfortable. And in fact, half of each of them did come home with me. I was onto their little murderous plan, and I figured a way out!

Well Daniel Boulud, you’ve done it. You knocked out David and Eric with a single evening’s punch and are now my Chef Guy, and I am your Patron Girl. What really became a deciding factor was the keepsake at the end – a printed personal menu of all that I had personally eaten. Wow! So until my next visit to the other guys, you’re the man Daniel.

Advertisements

Being Someone in “The World”

Upon arriving for your date with an unknown, your first impression is mostly based on appearance. You walk in the door; your eyes trace the surroundings – left to right, up and down. You can quickly sense what your level of expectation should be: how you will be greeted, how you will be treated.

Are you addressed personally by name, or are you just another paying date? Are you made to feel like you are the only one who matters in the room, or do you immediately get the sense that this is an eat and run? Once you sit down together, you absorb the wonderful, or not-so-wonderful smells, the colorful appearance and artistic presentation in front of you. But does what you are about to dive into make you feel special, or are you just another face in the crowd?

Yes, I am talking about a restaurant, not a Match.com meetup. Oh the reviews can be outstanding. The cuisine can be delectable, but what sets it all apart from others is not you simply being present beneath a French chandelier or behind a plate of  yellowfin tuna tartar with fresh mango and avocado mousse, but rather that you are recognized and celebrated for being there.

The maître d’ is key! My first visit to Le Monde (translates to: The World) on the Upper West Side (UWS) of New York City was somewhat out of location necessity. It was a weekday, late afternoon, following my 83-year-old mom’s doctor’s appointment. Lunch was overdue, and she enjoys trips over the GW Bridge if they’re not too long. A solution would be to stick to the UWS. In my never-ending research for worthy dining establishments, I came across Le Monde, but French always comes with a warning sticker for me: extra dollar signs or escargot and other dishes that mom would no longer experiment with these days. While those little buggers are on the menu, the rest of it celebrates “the cuisine of the Loire Valley”, and it seems more familiar everyday food than not.

Entering at an off-meal hour (3:00), the restaurant was maybe 20 percent occupied. Scott, the maître D’, sat us by the glass doors with a sidewalk view of Broadway. We connected immediately with the topic of pets somehow. I explained that Mom needed a “soft” dish due to her dental issues. He offered the French Onion Soup with gruyere, the Tomato and Burrata Tart with fresh basil, olive oil, balsamic glaze and the French Omelette with caramelized onions, spinach, gruyere. Yes, I said, to all. And she must have “French” fries! It’s her new weird addiction.

20190222_115250

Scott checked in several times, engaging in personal conversation with us. He felt like a long lost friend. And now, when I think of where to take Mom after her uncomfortable appointments, other restaurants come to mind and pass through quickly. The warmth that flows over me when made to feel like a celebrity or someone who might write a critical blog or just someone that MATTERS, embraces my decision-making process and satisfies my soul for an hour or so. The coffee doesn’t hurt either!

20190222_115224

 

Verboten Broten

Forbidden Bread: In today’s society of scandalous starch and refuting gluten, how does Sullivan Street Bakery survive? First, it’s people like me who revere crunchy-crusted, airy-centered fresh-baked breads as works of art to be idolized. Instead of admiring the loaves with my eyes and nose, however, my mouth engulfs it and removes it from IMG_5619possible display. I literally could eat a special loaf with just some EVOO (or even plain) as an entire dessert meal.

My first exposure to this delicacy (yes, I just referred to a raised ball of yeast as a delicacy) was at Mario Batali’s Babbo Ristorante. My then boyfriend Daniel and I needed to know if they were creating this crispy wonder since everything else brought to the table was fresh, high-quality food. The server gave up the provider – the secret of Sullivan Street Bakery. I know can almost always identify the overwhelming amount of restaurants that provide us diners with such a free opening treat.

The next time we were wandering the Village, we walked down Sullivan Street looking for the bakery to buy our own samples to enjoy at home, but no such luck. We did not know that Sullivan Street Bakery was no longer on Sullivan Street. According to the web site, Sullivan Street Bakery was founded in 1994 in New York City.  In 2000, the bakery moved to Hell’s Kitchen. And since then, they opened a cafe to the public in Chelsea on 9th Ave. to enjoy breakfast/brunch-style servings incorporating their breads!

Today, I had a carb craving. After all, I played tennis in the morning. There was a parking space practically out front. The different breads jutted out from racks on the wall like a beautiful sculpture. Two stools opened up at the counter, and a friend and I eagerly sat ready for someone to offer up the best options. Nobody behind the counter paid attention though. A kind regular patron told me to go to the register a few feet away and order. I found that a bit bothersome. The young man at the register made me feel compelled to try am Uovo in Coppetta though (poached egg bowl). I selected the AL CONTADINO – two poached eggs, toasted Truccione Sare bread, butternut squash, cipollini onion, fingerling potato, herbs, lemon oil. THIS made me experience a different kind of Flour Power!

IMG_5626IMG_5624IMG_5625

I’m also a sucker for a good butternut squash soup because I enjoy cooking my own. Even though this could’ve been slightly thicker, the pieces of sour apple and toasted pumpkin seeds gave it a different spin. As luck would have it, the kitchen accidentally made two instead of one bowl, so guess who enjoyed that? I needed a sandwich to truly experience their bread. The young man suggested ANINI D’UOVO (served on their Strecci bread) – The Originale: with soft-cooked eggs, crisp Prosciutto di Parma, demi-sec tomato, basil. So simple. So good. And just because it had the words “Roast Pork” in the description, I sampled that sandwich as well; it was very good but surprisingly my least favorite of the selections if I had to choose.

I always ask at a New York City dining establishment when I think their bread is provided by Sullivan Street because I want to confirm how identifiable its goodness is. I am mostly correct except one time I was fooled at Il Buco, where it turns out they used to be supplied by SSB, but decided they could make their own. Watch out Sullivan Street; they had ME fooled.IMG_5564

Circling back to the opening where I mention dessert, while the dessert items such as the bomboleno were tempting and I did taste their artistic cappuccino with swirly design, the Little Pie Company was only a six-minute drive! A seasonal pear apple crumb and the traditional high-covered old-fashioned apple pie were tasty, but don’t ask for it warm. The microwave “melts” the pie crust and steals the flaky, crispy texture that defines its excellence.

IMG_5623IMG_5622

The metaphor I used is ironic for I just found out that “Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America.”

A Rekindled Bouley Affair

When I read that Chef Bouley would be closing his flagship restaurant, I felt like I was hearing second-hand that my boyfriend was breaking up with me. Why did I have to read about this on the popular EaterNY, where everyone else would know at the same time? We had a bond, Bouley and I, even though we hadn’t yet met. I’m sure he doesn’t recall our rendezvous during my 11th wedding anniversary. I returned a year later Rosmarie & Evyfor him to meet my mother. Okay, really it was just to celebrate Mother’s Day with a five-course lunch tasting. So you see, the two most important people in my life had been introduced to him.

Still, he sold his longtime home but didn’t leave town. In fact, I found out quickly where he resided, and so he left himself open to being stalked by a nostalgic gourmand. Truthfully, the restaurant Bouley sealed its significance in my heart when I lost my husband unexpectedly in 2016. I vowed not to return there yet, and now it’s a forced issue. But somehow, I received digital notification of an educational dining event taking place at Chef David Bouley’s new venue Bouley Botanical, an urban farms event space with over 400 species of edible plants growing in the window gardens, which are directly used in cooking the dishes served. It was a chance to reunite with my love affair – the man who epicuriously turned me on without getting near. He delivered his love to me through his food creativity.

My income doesn’t quite allow me to fulfill being a bon vivant, but I make other sacrifices of luxury to live like one occasionally, and this occasion was suitable: Inside-Out Health: Eating for Optimal Athletic Performance” with Dr. Robert G. Silverman, Duke University Defensive Lineman AJ Wolf and Chef David Bouley at Bouley Botanical. How did they know I was an athlete? Would an educational dinner take the enjoyment out of the food experience? Would it turn eating for me from an art to a science? I took a chance and made a reservation for one. Daniel would have enjoyed this immensely.

The room had one long communal table with no assigned seating. It was bright green from the glow of chlorophyll.  I felt healthy already and selected the end seat closest to the kitchen. I wanted front row on the culinary action. I took handwritten notes on nutrigenomics and how to maximize fuel based on the type of sport you play. The mention of gut rot, however, didn’t seem conducive to pre-dining conversation. I was also uncomfortably cold with the air conditioning blowing upon us on a 50-degree evening. When someone asked the event coordinator to adjust the temperature, his response irked me: “The kitchen staff gets warm.” I mumbled to myself sarcastically, “We’re more concerned about the employees’ comfort than the patrons’.” I later asked another gentleman kindly, and he immediately obliged. The diners slowly uncrossed their tight arms, and we were now ready to ingest these healthy foods that we listened so much about.IMG_4762

IMG_4769

The first plate – Last of the season Chatham Wild Blue fin, matsutake mushrooms (which had a floral fragrance upon the tongue), and golden Osetra caviar.

The second plate came out not long after  – Organic Connecticut Farm Egg steamed in Artichoke Heart, Cesare Casella Prosciutto and Fava Beans.

Then I thought I heard a drumroll, but I imagined it because the culinary rock star slid discretely into the kitchen area and was standing off to the side until he was officially introduced. He came out to applause and spoke a bit about the ingredients used this evening and their benefits and was accompanied by a slide show. He was thrilled to share what he learned from his visits to Japan. While he spoke, a plate of Dayboat Chatham Skate sat in front of us (Eat it, wait, don’t eat it, wait?). My excuse was to not lose the temperature at which it was served. My skate skated off the plate and into my mouth before he finished speaking. Then I got up and had the honor of shaking

hands with the man who IMG_4772unknowingly participated in my culinary affair. I held his hand while we spoke, and he didn’t even know that he had helped me cheat on Eric Ripert. I didn’t want to let go of those masterful tools.

The next course piqued my interest because I have never been a fan of salmon except in sushi form. This was Wild Alaskan Salmon with buckwheat pasta, and an array of mushrooms (wild porcini, trumpet, shiitake). Blindfolded I would not have guessed salmon. The question is, however, how does the general consumer obtain that type of wild hooked salmon. Dr. Silverman commented that it would basically be too expensive.

IMG_4773

The first of two dessert courses was light and refreshing – Biodynamic Concord Grape

Sorbet, Coconut Butter, Chestnut Honey. Dessert two was more than satisfying as the  final chapter: Cocoa Sacher Cake, 70% Valhrona Chocolate, Almond Milk and 10 Exotic Fruit sorbet, and a hard sugar-coated almond, just to put a bow on the package. But the bow wasn’t tied. A mignardises plate of about 15 assorted minis (three of each kind) was placed at our end of the table. Five of us on the end were attempting to sample one of each until we realized it was the only plate on the long table and maybe we were supposed to pass it along. Oops, where does chocolate fit into my nutrigenomics? I didn’t really want to know that answer. I pretended to want to share, passing the plate down with three tiny bites remaining for the 15 or so other people. Fortunately they all looked too full to care.IMG_4782

I walked away with energy, not feeling overstuffed and lethargic – mission accomplished. I will likely implement half of what I was educated on, half of which I was already aware. The other half I will reserve for happiness. How could I ever eliminate fresh baked breads from my palette, particularly the types Bouley used to offer? The bigger question is why would I want to be miserable?

Chef Bouley, we will have another rendezvous when I stalk you at Test Kitchen one day.  You can’t hide those epicurean eyes!

 

 

 

 

 

 

Fly Over to the Uncle’s

I rarely order takeout food. It’s either cook at home, heat up leftovers or dine out. Recently I discovered the need for a quick meal that might be divided into multiple meals with no preparation time. It was a forced issue, taking care of two hospitalized parents at the same time and running around with other everyday matters. Where could I save time and satiate my hunger without sacrificing my taste buds or my cholesterol level, which remains ideal? I could have thrown together a salad, but my belly needed a little warming and there was no time to drive back home.

It was only a few weeks ago I was reminded of Uncle Paulie’s Peruvian Chicken in Maywood, NJ. I was at my office when a delivery guy walked in with a food order for Evelyn. It certainly wasn’t for me. It so happened that there was another Evelyn down the hall. When I ran into the delivery guy on the way out, I asked, “By the way, where is that food from? It smells really good.” He answered enthusiastically, “Uncle Paulie’s in Maywood. You should try it.” Well I had tried it before and was now gustatorily charmed to try it again.

A whole rotisserie chicken marinated in their ‘special ‘ Peruvian sauce can be taken home for only $10. If that’s not what you walked in for, you will be tempted to get one as you become hypnotized by the rows of seasoned whole chickens rotating behind the front counter where you pay. The chicken is served quartered, making it easy to divide it into meals or deliver half to someone else. There are many other Peruvian-style items, but if chicken is in the brand name, make chicken your first order here. While chicken is never a leading star, the seasoning combined with the moisture of the meat makes it a winner.

According to the web site, Owner Paul Padro had fallen in love with the Peruvian cuisine of his wife’s native country. There was an absence of Peruvian food in Bergen County. He found he had to travel to further towns like Passaic and Paterson. His establishment has been open in Maywood since 2009. Fly over there when you’re in a rush to bring something home to the family or if you don’t mind sitting in a pizzeria-type dining area for a homey (a Peruvian home) meal.

In a Sicilian Kitchen

I admit it – for the most part, I don’t like when a friend recommends a restaurant.  That’s a facet of my entertainment life I’d like to hand pick. Maybe it’s because I love to explore and research and dive into the “About Us” of the restaurant before dining there. I want to go in feeling confident that the food is going to be good and I will thoroughly enjoy it. Everyone has different tastes and preferences; some are food discerning and some are quantity satisfied.

So when my friend Eddie suggested a New York City restaurant to me for casual Italian food, I almost ignored his recommendation. First understand Eddie. He loves to eat and does it as often as I do, but he finds a favorite dish at a restaurant and orders it every time. He literally licks the plate clean. He appreciates food like I do but within his own confines. I see the pleasure run from his mouth, through his body and settle warmly in his belly. I understand it. We used to enjoy Bocconi in Hackensack, NJ and have been hit and miss finding similar home-cooked-feel restaurants with quality food and family-like hospitality. It wasn’t until Eddie said, “They serve your food in the pan it’s cooked in, and there are only about 10 tables,” that I knew this had potential.

I made a lunch reservation (I wasn’t ready to fully commit to dinner) at Piccola Cucina on Spring Street, NYC. Mind you, it’s not Italian; it’s Sicilian food. The servers all have an accent; although one has a South African accent – it all sounds good. Okay ladies, they do hire for eye candy appetizers it seems.

Without a reservation, I’m not sure how you get in or where you stand. It’s small, and I’ve come to find out they have a larger location with a different type of menu around the corner on Prince Street. But with small comes personal. From the moment the servers and bussers approached our table, I felt like we were friends in another country. A birthday celebration was happening and all the lights were turned out as dessert was brought to the birthday child (not in an Applebee’s manner); everyone was singing and the kitchen staff rhythmically was hitting the pots and pans with utensils. It was a momentary party at someone’s house. Aside from the welcoming staff, let’s get down to the food.

Lunch and dinner are listed as separate menus on the web site, but I can’t see 20170513_173841the difference. Highly recommended by me now, and at the original suggestion of server Misha, the Eggplant Parmigiana Rivisitata is a fun and delicious “revistation” of the traditional dish. Served with grilled toasts and mixed green salad, the glass jar is layered with a pureed eggplant/basil mixture, topped with a creamy tomato sauce and finished off with a fluffy ricotta. We were instructed to reach from the bottom with the small spoon and scoop up, then spread it on toast. Delicioso! Close your eyes, and it’s a lighter, deconstructed version of eggplant parm coming back together in your mouth.

Another appetizer worth trying is the Polpette della Nonna con Caponata Siciliana  -Homemade grilled MeatbIMG_3990alls. But the apogee of appetizers was the special Grilled Octopus delivered on a cloud of burata cheese with olives and cherry tomatos. It was tender and smokey, and it turned a non-octopus-eating friend into a fan. The visual alone drew her in.

 

For the main course pasta dishes, these were all easy home run hitters:

  • Tagliatelle verdi con ragu’ di cinghiale aromatizzato alle erbe di campagna e scaglie20170319_142111 di tartufo  – Green Tagliatelle in a wild boar ragu’ with fresh herb aroma topped with black truffle shavings
  • Ravioli agli spinaci e ricotta con ragu’ di salsiccia – Spinach and ricotta ravioli with sausage sauceIMG_3931
  • Linguine all’astice 25 Lobster linguine served with half grilled lobster and tomato sauceIMG_3930

The only Second Course entree that made it in front of me was:

  • Composizione di crostacei al vapore  – Steamed Shellfish with vegetables

My only gripe might be that the same basic sauce is seen among several dishes. That might get boring after the love affair loses its luster.

The Prince Street location right around the corner is a bit roomier (larger) and focuses more on the fresh seafood displayed in a case but has similar dishes just IMG_3986as wonderful. While the servers tend to run back and forth between the two, sometimes to grab a cup of cappuccino or espresso from Prince St. for the customers at Spring St., my allegiance is now to Spring St. and my friendly waiters.

Their coffee rocks, but I admit I walk the .4 mile to Pasticceria Rocco‘s for dessert and a visit with my other fairly new hard-working Italian ‘friends’.

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”.