Tag Archives: chef’s tasting

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!

SD26: “Secret” Chef’s Table – Gilt City Deal

3 May

SD26 was a restaurant on the list for a while.  So when Gilt City featured a Five Course Chef’s Table Dinner at SD26 for $84, we bought it. (If you want to sign up, why not use my Gilt City Referral Sign Up Link so I can get a referral bonus?).  

It included:

  • Five-course tasting menu
  • One appetizer, pasta, fish, meat and dessert 
  • $10 Enomatic wine card for a future visit 
  • Meet-and-greet with Chef Matteo Bergamini and co-owners Tony May and Marisa May

It wasn’t valid on holidays, Saturdays, nor Sundays, so it was quite hard to find a day to go since we work far too much.  I got the reminder that the vouchers were expiring soon (I have missed 2 or 3 things I’ve purchased due to expiry dates… dammit!)  so we made a reservation to go one Thursday night.

We were immediately greeted by a warm receiving line of chefs and waiters and sat, literally, right in the kitchen.  I LOVE sitting in the kitchen. To me, there are few cooler things than watching how a kitchen works from the inside. It’s fascinating to see how the kitchen staff can operate so like a well-oiled machine, each making part of an order and somehow delivering each piece of each meal perfectly at the same time.

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There are 2 tables in the kitchen, and we were all alone for most of our meal, but a couple joined us later with the same voucher in hand.  

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The chef came over and introduced himself, then asked if there were any allergies (so I told him about my allergy to peppers and the unfortunate side effects) and if we didn’t like anything specific.  I told him that we eat everything (besides peppers) including the weirder things like organ meat.  His eyes lit up and he immediately said “Sweet breads!” and went into the kitchen.

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We were given an iPad that was dedicated to a wine list app. You could search by region, varietal, pairing, etc. When you would tap on wines, you could read more about them, or about their region, etc. It was an awesome app and we spent a good 20 minutes just flipping through it.  We eventually decided on a far too expensive Patz & Hall Chardonnay.  I have a problem that when something was paid a long time ago, it feels like it was free.  So I convinced myself that we could buy an expensive bottle of wine since we weren’t paying for the dinner.  I like my dream world… shut up.

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We started with some focaccia, which was just a little too good.

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And two large breadsticks, which were buttery and delicious.

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And then more bread… this time a fluffy brioche.  

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We watched them assemble perfect dishes of asparagus with roasted pepper and fish.

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And a giant fish cooked in a salt crush.

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Our first course came out: Veal sweet breads with mustard sauce and coffee. He may have also said parsnip, but I’m not postitive on that. These were perfectly cooked and filled with flavor.  The coffee was a great balance and even though I’m not a huge fan of mustard, this all went perfectly together and the flavor wasn’t dominated by mustard.

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Next, the chef came and presented us with homemade spaghetti with mussels and garlic… and chili. To which Mike and I said in chorus “Chili???”  He ate his while they remade mine.

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Which was the same but without chili.  This was okay.  I was hoping for more flavor (perhaps the chili rounded it out well), but it was nice overall.

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Our next course is something that SD26 is known for, and now we know why.  Raviolo (which I thought meant a big ravioli, but turns out it technically is just the singular form of ravioli) with ricotta and spinach and soft egg inside in a brown butter truffle sauce. Brown butter. Truffle sauce.  Nom Nom Nom.

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When you cut it open, the yolk spilled into the sauce and made for quite the scrumptious flavor. (Mike and I tried to make something like this once, but it was no where near this good.  Not to self: Brown Butter. Truffle sauce.)

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Our next dish was a variation on the asparagus/roasted peppers and fish dish we saw being made earlier, only with spinach instead of roasted peppers.  This was Striped Sea bass, asparagus, spinach, and spinach chlorophyl mayo.  (Chlorophyl? Fascinating!)

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It was tasty and the fish was well cooked. The mayo was really fantastic with great flavor.

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Our next course was a beef dish with porcini mushrooms and arugula. The mushrooms on this dish were so rich and flavorful.  I really enjoyed the combination of flavors.

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We had finished our (too expensive) bottle of wine by this point, so 2 glasses of chardonnay come on the house (Perhaps because of the allergy mix-up? Perhaps because I was taking pictures so they suspected I might be writing about them? Perhaps because we spent too much money on a bottle of wine already? Who knows! And who cares! It was good wine.)

I really enjoyed the view from our table, including the pastry area to the other side where they had their petit fours all ready and waiting to go for each table.

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The seemed to have a big party because they assembled huge sets of plates with identical dishes and desserts a few times. I enjoyed watching the setup of each of the pastry plates, and the pastry chef was very exact.

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When these chocolate cakes came out, the smell blew me over.  Holy chocolate batman!

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Our desserts came up next, starting with a pineapple banana shot with strawberries. Fresh and delicious. Great segue from dinner into dessert.

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Up next was some coconut whipped cream with cocoa on top.  My guys missed the mark on the cocoa a little bit, and the pastry chef gave him a quick glance that packed a punch.

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His next time on Mike’s was much better.

This was another really nice segue. Nicely flavored, small, and light.

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And then the chocolate cakes came out.

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The were topped with a nicely stamped SD26 chocolate piece.

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And oozed perfectly when cut into.  This was a great lava cake, definitely more on the bittersweet side, and rich as rich can be.

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We also had a 2nd dessert, which I completely missed the name of.  The pastry chef was fantastic (and, according to our waiter, recently fresh from Italy) but I just could not understand her accent (I’m a bad American… I know).  It was flake pastry with strawberries and some delicious cream. I think it had some caramel in it. Whatever it was… it was good.  We also ordered some moscato and it went great with this.

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Just when we thought we probably shouldn’t have another bite or another drink, they brought out 2 more glasses of moscato on the house and some petit fours.

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This was a hard, fudgy candy with white and bittersweet chocolate.

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And this was a lemon cookie of some sort.  Very, very good.

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This was such a fun adventure, eating in the kitchen and having the chef cook for us right there. It seems this is a secret of SD26, but you can reserve these tables in advanced (either for 2 or 4).  It’s an impressive date night and just plain foodie fun.  It definitely made me want to go back, soon, and try out their main dining room.

Total Nom Points: 7.5 out of 10

Total Nom Points: 7.5 out of 10