Archive | September, 2009

Goin’ Greek

17 Sep

Mike and I decided to treat my dad to dinner at Uncle Nick’s, a Greek restaurant that just opened up this second out post at 29th and 8th Ave (their original is in Hell’s Kitchen at 51st and 9th). 

We started with the four dip sampler: Tzatziki (yogurt, garlic, and dill), Tarama (roe dip), Melitzanosalata (eggplant and tomato dip) & Scordalia (garlic and potato dip). Our favorite was the Tarama.  I failed to mention to dad that it was roe for good reason… Sorry dad!

Mike and dad both ordered the the Ellinki Compania which consisted of gyro, two pork souvlaki, pita and tzatziki sauce.  It was like a make your own gyro platter and it was DELICIOUS. 


I guess I was having nastalgia for college as I ordered stuffed cabbage (my college roommate Kim turned me onto stuffed cabbage).  I did forget, however, that greek stuffed cabbage comes in a white sauce and not tomato sauce.  I definitely missed the tomato sauce, but it was still good.

My stuffed cabbage came with pan roasted veggies.  The potatoes were especially good.

Overall, it’s not the best Greek restaurant I’ve been to, but it’s very good for the price.  They are consistently good (I’ve been to the uptown location twice and this location once before) and the service is always top notch.  I was actually quite dissapointed that we didn’t have room for baklavah!

Total Nom Points: 6 out of 10

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Classic Tello’s

16 Sep

We were walking up 8th Ave in Chelsea looking for Italian.  The menu at Tello’s looked good and it had an old fashioned Italian eatery look to it. So we tried it.

I ordered the “Tello’s Favorite” which was Braciole & Gnocchi consisting of rolled beef stuffed with prosciutto, parmesan, garlic, bread crumbs, braised in a fresh tomato sauce.  The gnocchi was some of the best I’ve had. Texture and flavor were perfect.  The rest was just okay.

Mike got the Veal & Shrimps Milano with sauteed veal scaloppini and shrimp, with lemon and white wine.  The sauce was really phenomenol and probably the stand out part of the meal.

As we ordered our entrees, our waiter (who, by the way, was a bit of a douche) asked if we wanted a souffle for dessert.  He said if we did, he had to put it in immediately.  They had a few options, and it sounded fun so I went with the praline.  It wasn’t… exactly… what I thought it would be.  It was a plain (very plain) souffle that they poured a praline sauce over.  This melted out the full center and made it have the consistency of not quite baked cake.  Bland cake.  With delicious praline syrup over it but never the less… It just fell completely short for me.

Overall the food was decent, but I wouldn’t go out of my way to eat there.

Total Nom Points: 5.5 out of 10

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So where is the bacon, lettuce, and tomato?

15 Sep

After a few comments, I realized that I forgot to explain BLT!

BLT stands for Bistro Laurent Tourondel. Laurent Tourondel is a famous chef who has 5 BLT restaurants and a place called Fish Shack. I have personally been to BLT Steak, BLT Fish, and BLT Prime. BLT Market is next on the list!

I have always had great meals there and the popovers stuck out in my head from my very first BLT dining experience. All the info on the BLT restaurants is here.

I also reviewed a lunch at BLT Steak. (and looking at the popovers they served us, mine were DEFINITELY flat)

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