Tag Archives: annisa

Top Noms of 2012

26 Dec NOM NEW YEARS

2012 was an amazing year. We went to some incredibly restaurants this year, so narrowing it down to 10 will be very tough.  It was also an amazing year personally, since Mr. and Ms. Nom Nom got engaged in Maine (where we had quite a few of our Top Noms this year!)

For the Top Noms of years past, check out the posts from 2011, 2010, and 2009.

The Top Noms really comes down to the meals that we found most memorable and enjoyable when we reflect on the past year. It’s hard to compare brunch to dinner in a ranking, but I always think about this as what I would recommend to my friends when they ask me the best places we ate this year, overall.

Away we go:

#10 – Gabrielle Hamilton’s Prune was an awesome brunch.  I was dying to go after reading her book, and it lived up to all the expectations and hype (and totally worth the wait). We really need to get back there for dinner.

#9 – Gramercy Tavern was a really great experience. It is known as a top place in New York and it did not disappoint. It didn’t have a dish that really wowed me, but it was a totally solid and great meal.

#8 – Our meal at Sublime in Gladstone, NJ was incredibly surprising.  The apple crisp was out of this world.

#7 – Hugo’s in Portland, Maine was an awesome meal. The tasting menu with the wine pairings really made for a special birthday treat.

#6 – We had a great meal at Boulud Sud while trying to make our way through the Platt 101 of top restaurants in NYC. Everything was memorable, but I can’t stop thinking about the grapefruit dessert that was unlike anything else I have ever had.

#5– While we can’t remember every detail of our meal at Girl & the Goat, it made enough of an impression on us that we had to include it. That Pig Face alone was Top 10 material, maybe of all time!

#4 – Arrows in Ogunquit, Maine was an amazing dining experience. We went because we enjoyed watching the two chefs cook on Top Chef Masters and wound up thoroughly enjoying our meal.  We were impressed with the creative dishes and great flavors.

#3– Anita Lo’s Annisa was a long anticipated meal that lived up to everything we hoped it would be. The dishes tasted so rich and were made with such love, it was hard not to enjoy every single bite.

#2 – Michael White’s Ai Fiori was our first Valentine’s Day stop this year. The pasta was out of this world, and can you really top scallops and bone marrow? Two of my favorite things in one dish.

#1 – Our meal at Eleven Madison Park (Part 1 and Part 2!) was the best one we have ever had ever! It was an adventure, a journey, an experience, and one delicious meal. I can’t imagine anything better. And it got the one and only 10 out of 10 Nom Points in NYC Nom Nom history.

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Special mentions go out to Cannibal for the awesome Pig’s Head, Smush for a great take on dessert, the pasta with the roast drippings (Tajarin with Sugo d’Arrosto) from Manzo, Eventide in Portland Maine for the awesome new take on the lobster roll, and the Tap Room at Colicchio and Sons for continuing to impress everyone we bring there. We also had quite an amazing time at our “secret” Chef’s Table at SD26, since we got to watch them cook while having a chef’s selected meal. I went back with coworkers a few months later, and it managed to impress the hell out of them, too.

What a year!

Anita Lo’s Annisa for Valentine’s Day

26 Apr

We had been wanting to try Anissa for a long time. We had watched Anita Lo on television (Top Chef Masters most notably) and she was one of the chefs that made my mouth water every time she presented a dish.  We went to Rickshaw Dumpling Bar (her more casual restaurant in NYC) and her dessert soup dumplings were unreal.  But her fine dining restaurant, Anissa, was really where I wanted to go.  Unfortunately, there was a fire at Anissa a few years ago and it closed down.  So when it reopened, it hit the “someday” list.  Valentine’s Day weekend 2012 was finally that “someday.”

My first impression was that this place was VERY small.  It was intimate without being on top of each other.  I’m pretty sure the restaurant seats less than 20 people at a time.

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It’s the little things about a restaurant for me, and these perfect butter ribbons were just delightful.

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We decided to go with the 7-course chef tasting with the wine pairings.

Our meal started with an amuse bouche of egg salad with cured salmon tartlet.  It was a nice bite and the shell was a perfect crisp.

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Course one was ceviche of fluke, black lime, and green daikon. It was paired with a Sauvignon Blanc: St. Bris Burgundy, France – 2010.

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This tasted perfectly fresh and citrusy. It has a small salty element. Totally delish.

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Course 2 was a Hudson valley duck foie gras with soup dumpling and balsamic. This was paired with Riesling Kabinett -Gunderloch, Rheinhessen, Germany – 2010.  This wine was PERFECT with this dish.

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I was nervous about my peppers allergy, but they defined this as “Sechuan” but I wound up being fine. Very slightly tingly, but worth it. This had great, deep, rich flavor.

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The flavors were so good, in fact, that I tipped my bowl into my spoon while no one was looking… just to get every last drop I could.

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Course 3 was a Miso Black Cod with crispy tofu and bonito broth (I think that’s what she said?)  This was paired with Wakatake Junmai Sake from Shizuoka, Japan.

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There was roe in the broth, which was a nice surprise.  The cod was awesome, and potentially the best I have ever had. I’m not a huge fan of tofu, but even that was great.  I have no idea what the green things in it were (see photo below) but they added great texture.  The tofu itself wasn’t at all crispy, but it was delicious.  Almost polenta-like in texture.

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Our next course came out, and while I wrote it down, it appears I forgot to take a picture of it (Whoops!)  It was grilled arctic char, dill, char mousse, cabbage leaf, and lemon something.  It was paired with Bourgogne Blanc, Domaine Amiot- Servelle from Burgundy, France 2008. This had multiple elements on the plate, so you could choose how much of each you wanted in each bite, or all of it.  Everyone went great together, especially the mix and match of the lemon and dill flavors.  The wine also went perfectly with it.  Awesome.

Course 5 was grilled wagyu, green garlic, chives, escargot, mushrooms with granache. It came with Bandol- Domaine Le Galantin- Provence, France, 2008.  Below the meat there was a piece of brioche that sucked up juices/sauce and made for such a flavorful bite.

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Our next course was a cheese course. It came with some great, nutty bread.

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And I dove in so fast to the cheese that, again, I forgot to take a picture. But I snagged one at the very end.  I took some very short-hand notes: “Chèvre de Argental: sheep, raw cow from Austria, raw cow from Vermont, goat cheese from France, cremesco from Italy, a blue from New York. It was paired with Churchhills White Port- Portugal.  White port is sooooo good with cheese.

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Course 7 was a coupling of 2 desserts, both of which came with Muscat de Beaumes-de Venise, Rhone, France 2009.

The first dessert was a pecan beignet with butter rum sorbet. The sorbet good but icy. The entire dessert was very messy, but tasted awesome.

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The second dessert was a poppy seed cake with Meyer lemon.

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It reminded me in flavor of lemon meringue.

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At the end, we were served Petit Fours: coconut popsicles, candied ginger, and piece of chocolate.

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The popsicles were especially fun and deliciously filled with coconut flavor.

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The whole meal was exceptionally well paced with very good service. Every dish was solid. I can’t say there was one that stood out as an awesome dish that topped all other awesome dishes, but the meal as a whole was incredibly good and memorable as a whole.  It certainly did not dissapoint. One of the tops of all time.

Total Nom Points: 8.5 out of 10