Archive | November, 2013

Grand Opening: Gotham West Market

23 Nov

Our neighborhood just keeps getting better and better. First Brooklyn Fare opens last month,  and now Gotham West Market has opened on 11th Avenue and 44th Street.

Gotham West Market is billing itself as “a first-of-its-kind retail and dining destination in New York City’s Hell’s Kitchen neighborhood.”  It features some great foodie destination dining, including a new outpost of Cannibal and a permanent location for Ivan Ramen, an infamous ramen maker that has been opening pop-ups randomly throughout the city, but hasn’t had a storefront until now.  It is also home to the newest NYC location of Blue Bottle Coffee. Others on their restaurant/shop list include The Brooklyn Kitchen (great kitchen supply store), NYC Velo (a bicycle shop), Little Chef (from the same chef as Saltie, serving farm-to-table sandwiches, soups, and salads), El Colmado (tapas and wine from Chef Seamus Mullen), Genuine Roadside (classic “roadside” food including burgers and shakes), and Court Street Grocers (sandwich shop).

We stopped by today to check it out.

First of all, it’s far.  11th avenue is even west for me, and I’m a west side girl.  But it’s in perfect proximity to the Jacob Javits Convention Center, the Intrepid Museum, and all the new westside apartment complexes and hotels opening up recently.

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But once you make the haul there, it’s a fun (if not very expensive) escape into foodie heaven.

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This was their first weekend open.

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We ducked into The Brooklyn Kitchen and looked around their artisanal food selections and nice kitchen supply.

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And I really enjoyed their tag line.

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They have some great supplies and fun food items for those who love to cook and bake.

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And in the back they have cooking classes, including this knife skills class that was going on when we were there. (The clerk said classes are around $65-$85). They even have a pizza making class with Roberta’s.

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Out in the main part of the market, each restaurant has a nook and there are tables scattered about where you can take any of the food.

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When we were there, it was pretty full but not crowded. (I’m sure that is temporary!)

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The entire place is designed with a distinctive industrial aesthetic. And I was especially amused by their advertisement of “Clean” restrooms (and yes… they were).

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The Cannibal’s menu was actually quite consistent with the one in their main restaurant. They also had some brunch additions.

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And you can get some beer and booze as well.

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They have the case of meat, as they do in their main restaurant.

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Even down to the pig’s head.

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And the big case of craft beers.

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Just begging to be taken home.

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Little Kitchen had a fun menu

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And I really wanted to try each of these little snacks.

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El Comado had a lot of wines to offer.

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And I loved the display of Iberico Ham that they were shaving fresh.

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At Genuine Roadside, they had a big menu of comfort foods.

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But we decided to have our first Gotham Market meal at Ivan Ramen. (“Slurp Shop”)

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Their menu features a few different types of ramen.

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And an assembly line of ramen artists putting each combination together at a bar for all to see.

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We went with the Classic Shio (sea salt, chicken + dashi double soup, pork chashu, rye noodle) and Roasted Garlic Mazemen (nori, chicken + dashi double soup, pork chashu, rye noodle) and added an egg to each.

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The Roasted Garlic was more like noodles in a (very) garlicky sauce.  I loved the garlic flavor, but Mike was hoping for more broth.

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The Shio broth was very flavorful, and I especially loved the piece of pork that was cooked just right.  The egg was great, but not quite the flavor of the tea eggs I love.  The noodles also had a nice texture and I enjoyed the rye flavor.

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The ramen was quite good, but it was certainly not Ippudo (not even close) and even fell a bit short of our local favorite Crispy Rard Nah from Zoob Zib.  I’m glad we tried it, but I won’t be running back to try it again (especially with so many other things to try there!)  But slurp we certainly did!

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We also ended our meal at Blue Bottle Coffee.

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I really like the flavor of their coffees. They are quite rich and deep.

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And I also got a snickerdoodle (which was served, amusingly, in a coffee filter).  This snickerdoodle wasn’t quite what I was expecting. I read that it was made with saffron, but I wasn’t expecting it to be quite so savory.  One thing I love about snickerdoodles is the cinnamon on top, and this was lacking. Overall good, but not what I would consider a snickerdoodle.

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But that coffee… oh that coffee.  They take special pride in their foam art and the taste was great, as always.

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Gotham West Market is an awesome addition to the neighborhood and I can’t wait to try more of their restaurants soon!

 

RECIPE: Honey Roasted Root Vegetables Over Watercress

19 Nov

Have I mentioned how excited I am to have Brooklyn Fare Manhattan right next door?  On my way home from work one day, I stopped by and picked up every root vegetable I could find.

Turnips, carrots, parsnips, sweet potatoes, golden beets (I find them very similar to regular beets, but without the pink fingers!) and some brussels sprouts (which are not a root vegetable, but are still delicious when roasted with root veggies).

It took me over an hour to peel and dice it all, but it was incredibly relaxing.

I then tossed all the pieces with honey, olive oil, cinnamon, nutmeg, thyme, salt, and pepper.  When tossing vegetables with honey, I find that stirring it beats them up a bit much and the honey is hard to distribute. So I take 2 big bowls and keep transferring the mixture from one to the other. Works like a charm!

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I roasted them (on a pan wrapped in foil) at 425 and expected it to take about 40 minutes. But at 20 minutes I started to smell some burning so I took off the foil and set the timer for 10 minutes, hoping to caramelize them without more burning.

But alas… there was a good amount of burning. I think this was because I poured the excess liquid on top of the vegetables, which pooled on the sides and burned… (tip: don’t do that)

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What’s amazing is that none of the vegetables actually burnt. It was just the extra honey around the edges.  The Silpats were a bit browner, but everything cleaned up super easily (tip: soak in water while still warm and immediately scrub. Stuff burned in the oven sticks really badly but cleans up instantly when you catch it quick).

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I then put watercress in a bowl and dressed it lightly with Persian Lime Oil and Coconut Vinegar (I love specialty oils and vinegars, but a simple splash of oil and vinegar with a twist of lime would do the trick!) and a dash of coarse salt (always a good compliment for a peppery green)

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It was absolutely frogging delcious.  The honey brought out the sweetness and deep flavors in all the root vegetables and the slight bitterness of the watercress added a peppery note to cut through the richness.  And it was a totally vegan, somewhat healthy meal!

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A great recipe that is very easy, but a bit time consuming due to the peeling and chopping!

 

RECIPE: Honey Roasted Root Vegetables Over Watercress

Rating: 51

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Ingredients

  • 3 big carrots
  • 3 small sweet potatoes
  • 1 turnip
  • 1 parsnip
  • 4 small beets
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp thyme
  • Salt & Pepper to taste
  • 1 cup watercress
  • 2 tsp oil
  • 2 tsp vinegar
  • Pinch of course salt
  • Squirt of lime (or any citrus)

Instructions

  1. Preheat oven to 425 degrees F
  2. Peel and chop all vegetables into 1/2 inch pieces
  3. Toss with honey, olive oil, cinnamon, nutmeg, thyme, salt and pepper
  4. Spread vegetables onto baking sheets (with sides) but if there is extra liquid, try not to get it in the pan. (Use as many pans as needed to have vegetables in one layer.)
  5. Cover with foil
  6. Roast for 20-40 minutes until fork tender (but not mushy)
  7. Remove foil and roast for 5-10 additional minutes until honey has glazed and vegetables begin to brown
  8. Place washed watercress into bottom of a bowl and dress with oil and vinegar and toss on pinch of course salt
  9. Spoon roasted vegetables on top of watercress
  10. Can be eaten warm or cold (stores nicely for lunch)
http://nycnomnom.com/2013/11/19/recipe-honey-roasted-root-vegetables-watercress/

 

Stecchino Brunch Deal

19 Nov

My mom came in for a girl’s brunch and we were trying to decide where to go.  A deal came up to try brunch at Stecchino, an “Italian Burger Joint” in the neighborhood, from TravelZoo. I had been to Stecchino prior, for wine and appetizers, and I heard good things about the brunch but had never made the effort to go.

For $29, we got brunch for two with unlimited mimosas.

Mom was craving pancakes, so she went with the Ricotta Blueberry Pancakes made with whipped ricotta cream.  These were fluffy and delicious, and obviously quite warm as the whipped cream slid right off.

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I got a benedict with sausage. The sausage had a great flavor and the eggs were very well cooked.

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Brunch also came with a lovely dish of fresh grapes and oranges.  A nice touch.

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And we had to get a side order of the rosemary candied bacon (in addition to the brunch deal).  This bacon was awesome. It didn’t look all that crispy, but it was perfect.  Great flavor, great texture, nice mix of herbs and sweet.  I would go back just for the bacon.

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The unlimited mimosas may have loosened us up a bit, but we both really enjoyed our brunch here. I’m not sure if I would have gone if not for the deal, but our meal there was definitely something I would return for and would recommend.  Very good brunch.

Total Nom Points: 7 out of 10

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