Food Porn Friday - Super Linda

When I go out to eat, I often indulge even if just a little. I know I should eat healthier most times, but I often save that for eating at home. I was out to lunch with a former work colleague after not seeing him for over a year, and I suggested Super Linda in TriBeCa for a quick lunch.

My choice for that day's lunch was the tuna burger. 

Tuna Burger cooked medium, with pineapple, pickled onion and chipotle aioli with cole slaw on the side

While the burger could have been seasoned a little more, pineapple will make almost anything taste better. I loved that I got a much needed infusion of vegetables from the cole slaw. There was a little too much dressing, but I was happy to have cabbage, carrots, fennel and other crispy veggies to munch on. 

I felt pretty good that this time I'd made the right (read: healthy) choice.

Do you indulge when you eat out, or are you good about eating healthy all of the time? 

Super Linda

109 West Broadway 

New York, NY 

Happy Weekend!

Parm

I've been wanting to try Parm for a long time. This casual spot in the heart of Little Italy is an offshoot of a popular Italian restaurant called Torissi Italian Specialities, and it serves old school Italian-American sandwiches like Chicken Parmesan and Eggplant Parmesan. These sandwiches by the Torrissi folks were so popular and their old space so small that they spun off the sandiwich business into a new place called Parm. I had actually tried to get here before, but was so annoyed about the line and cramped quarters that I left.

The entire time I've been hearing about Torrissi & Parm I'm thinking, "Are these sandwiches really THAT good? I mean its Eggplant Parm. Not exactly rocket science."

Ummm...they are good. Very good.

Meatball Parm Hero

You can choose to have the your parmesan sandwich on a roll, Italian hero bread or as a platter with no bread and a choice of what they call a Sunday salad (not clear to me what that is) or ziti.

The mozzarella was fresh. The meatballs were flavorful and not fried beyond recognition. The sauce thick and rich. Awesomeness between two slices of bread.

Because I felt bad about just having a meatball sandwich, I got some spicy brocoli rabe. Gotta have those greens! Husband J hates broccoli rabe, but I love its bitterness. I usually eat it sauteed with garlic and olive oil, but this was mixed with onion and pepper of some sort. I appreciate the spice and the reduction of my guilt.

There are other items besides the parm sandwiches including roasted turkey and club sandwiches, but going to a place called Parm and ordering turkey just seems so uncivilized. :)

If you ever plan to come here, be forewarned that it's tiny, and there can be a wait for a table during peak hours. I feel like I repeat this all the time, but that just seems to be the case with so many places in New York City right now.

I've already bragged about this hero to Husband J and piqued his interest, so I suspect that I'll be headed to Parm again some time soon.

Do you have any favorite places to eat that specialize in comfort food?

Parm

248 Mulberry Street

New York, NY

Also check them out at Yankee Stadium!

The Austrian Food of Edi & The Wolf

I'd like to think that I'm a pretty adventurous eater. I like trying lots of different types of cuisines, but even I have to draw the line somewhere. Confession: I usually don't like German/Austrian food. Sausages? Sauerkraut? Wiener schnitzel? Meh....it was worse when I didn't eat meat. I had to go to German beer gardens and survive on overly buttery spatzle.

When New Friend M invited me to a tasting dinner with Chefs Eduard Frauneder and Wolfgang Ban from the hip Austrian restaurant and bar, Edi & the Wolf (pronounced "Eddie"), and its higher end cousin, Seasonal, I was curious. I really wanted to like Austrian food. I wondered if I could finally learn to like it.

If you ever want to get me to like your food or cuisine, start off with smoked salmon.

Smoked Wild Salmon

Mustard Creme Fraiche, Leek Water & Crispy Brown Bread

That ranks as some of the softest, "melt in your mouth" salmon that I've ever tasted. The salmon is brined and becomes like a tartare, which is an inventive and smart touch. Cool. This appetizer was more like a deconstructed smoked salmon on dark bread with better sauces and attention to detail. This meal was already starting of well.

Like the other chef event I attended with New Friend M, the chefs demonstrated how to cook their dishes in between courses. Edi and Wolfgang definitely have a good schtick going on. They play off of each other well.

Edi & Wolfgang

Edi

The next course was butternut squash soup, but it came out a little bare at first.

Beer-Cheese Crouton & Speck (a type of ham)

Each of our soups was poured tableside.

Looks lovely, right?

It was lovely. Unlike many butternutsquash soups, this soup was had no cream and was sweet with the salty contrasting flavors of crouton and speck. I doubt there can be anything bad that contains both cheese and beer. Just sayin'.

The next course was going to be a big test for me. A big one.

Wiener Schnitzel

with Potato Salad, Cucumber & Ligonberry

I usually hate wiener schnitzel. It's usually fried beyond recognition and greasy, and I can barely tell that it's some form of meat. Well, I am now a schnitzel convert. This thinly sliced piece of veal tasted like veal and and wasn't overly fried and had very subtle spice. So this is what GOOD schnitzel tastes like? Got it. The potato salad was tangy and not overly dressesd. No cloying mayonaisse. Also there's cucumber salad with a perfect amount of dill underneath all of that beautiful schnitzel.

It was finally time to end the meal with Austrian sweetness. Woo hoo!

Kaiserschmarren

with Apple Compote

Honestly, this is really just flour, eggs, sugar, salt and milk baked in a pancake form topped with some cinnamon and powdered sugar, a typical and total homey Austrian dessert. I'm going to try to get an invite to an Austrian home just for this.

Edi & Wolfgang did it. They changed how I view Austrian food. It can be more than just horrible fried patties of meat or sausage slopped together at a biergarten. It can actually be just as good as any other gourmet cuisine when it's done right. I guess that it's just about taking the time to just make food in a way that highlights all of its goodness. Lesson learned.

Is there any type of food that you disliked in the past and now you really enjoy? Mine is Austrian. :)

Pok Pok Wing

We've got a lot of transplant restaurants moving to New York City lately, but one that I have been very interested in trying is Pok Pok Wing from Portland, Oregon.

If you can't guess from the name, Pok Pok's Wings small menu is focused on Vietnamese style fried chicken wings. Available sides are spicy, green papaya salad (papaya pok pok), plain sticky rice or coconut rice. Another main dish option is Khao Man Som Tam, which is the same green papaya salad with shredded pork, topped with fried shallots and cilantro.

Since it was my first time there, I tried the Wing Special, which includes three wings, the green papaya salad, and plain sticky rice.

The green papaya salad was a lovely combination of sweet, tart, and spicy. While the veggies were sufficiently crunch, the papaya was a little limp and felt overdressed with sauce. It was still tasty though. For those of you that can't handle spice, I recommend eating the salad with the plain sticky rice.

As for the wings, I thought they were fine. They're rather large; so if you're by yourself, three is more than enough. The wings are marinated in fish sauce, garlic, and sugar. After the wings are fried, they're tossed with more caramelized fish sauce and garlic.

I wanted to like these wings more than I did. It doesn't matter to me what they're marinated or tossed in, wings cannot be dry. These were. Also I would have wanted crispier skin on the chicken. The sauce was tasty, if not a little too salty. I thought I asked for spicy, but I didn't get much spice at all from what I tasted.

One of the more unique items on Pok Pok Wing's menu is a type of drink I'd never heard of before. They're called drinking vinegars.

Essentially, it's a vinegar-syrup that's added to soda water. You have to stir it pretty vigorously to make sure it's mixed in. At first taste, it's sweet. In my case, it was a nice tamarind flavor. At the end, the sour portion comes through on your tongue. I think I liked it. :) It's rather different, so I highly recommend you try it.

I enjoyed Pok Pok Wing. If I'm in the area, I would stop by for a snack, but I don't think it's serving some of the better Asian-inspired wings in the city.

Pok Pok Wing

137 Rivington Street

New York, NY

Tertulia - Tapas & A VERY LONG Wait

I usually don't like to go to tapas restaurants. At the end of the meal, I usually feel as if I haven't eaten much of anything. I don't want to feel like I've gorged on food, but if I'm dropping loot on a meal, I'd like to think I should feel satisfied at the end of it.

Also, if I can try a popular restaurant that doesn't take reservations during an unpopular day of the week or an off time, I will. Many popular places here in New York City DON'T take reservations. When I see that's the case, I usually let out a sigh and hope that the bar area is inviting, or there's at least somewhere to sit when I get there. Then I gird myself for the wait. Sometimes, I just forego the restaurant altogether and wait until the hype dies down and the waits become shorter.

I couldn't do that this time. We went to Tertulia, a well-reviewed and very much hyped tapas place, at the suggestion of new couple friends. When you're married, and you meet new couple friends you like, it's always a good thing (See: Marshall & Lily from "How I Met Your Mother"). I let them pick the place.

This is the bar area at Tertulia. Tiny!

Husband J and I got there first and heard that there was a 1 1/2 hour plus wait. The unfortunate part of this unsurprising discovery was that this place was TINY...I mean really, really small. People were standing near the bar, and there was barely anywhere for us to wait for our friends. We finally scooted in right next to a food station by the door.

Then we waited and waited some more. About an hour and fifteen minutes into the wait, I was starting to lose energy because of low blood sugar. The nice hostess told us that the people sitting at the table intended for us weren't leaving for awhile...a long while. Our group decided to stay and were pretty even-keeled about it.

Next thing you know after our continued wait (I think close to the 2 hour mark?), we got a free pitcher of sangria and one of the smaller dishes. It pays to be patient and NICE. The staff was complimentary to and thanked US for our patience. I think we realized that: 1) It was Saturday night and most good places were going to be packed anyway; and 2) it wasn't necessarily their fault that people were eating slowly that night. Sangria makes everything better. I honestly think we waited well over 2 hours. Thank you to the staff at Tertulia for knowing how to take care of their customers and diffuse a situation.

Eventually, we ate all of this:

Cojonudo

Smoked Pig Cheek, Quail Egg with Pepper. Cojonudo actually means "Awesome" in Spanish

It was awesome! The smoked pigcheek was crispy and almost like toast.

Tosta Matrimonio

Black & White Anchovies, Slow Roasted Tomato, Sheep's Milk Cheese, Aged Balsamic

I think if you don't like anchovies, then this flat bread-like will convert you. The smooth cheese spread is what really sets this apart.

Tortilla Espanola

A classic Spanish omelet: egg, potato and onion

Tortilla Espanola is a typical tapa that you'll find in many Spanish restaurants. I will say that this was fine and maybe even a little bland. It wasn't my favorite dish we ate that night.

Ensalada Invierno (Winter Salad)

Squash, kale, mushrooms, Idiazabal cheese, pumpkin seeds, mushroom vinaigrette

This was a great way to fit in some veggies. Kale is in season, and it's a super food. :)

Coles de Bruselas (Brussels Sprouts)

Crispy Brussels sprouts, pork belly and mojo picon

I think every restaurant must have found a way to make Brussels sprouts irresistible, and Tertulia is no exception. It's all about the mojo picon, a sauce made of garlic, paprika and cumin, which gives a lovely kick after crunching through the sprouts.

Chicken "Nuggets"

Boneless chicken, blue cheese sauce, pomegranate seeds

I'm calling these pieces of boneless chicken, chicken "nuggets". I love that they weren't breaded. The tangy blue cheese sauce was set off by tart pomegranate seeds, a nice contrast. The chicken was juicy, which is often hard to achieve with boneless pieces. This was a special that night, but they should add it to the menu full time.

BY THE WAY, I KNOW THIS IS A LOT OF FOOD. IT WAS A DINNER OF TAPAS, AND THERE WERE FOUR OF US....

Chuleton de Buey a la Brasa

40 day aged prime rib, grilled on coals, served with romesco sauce and pipperada sauce ( both not shown)

Wow...just wow. Perfectly cooked, supple "melt in your mouth" prime rib. I loved this. I never get prime rib.

Fingerling Potatoes

I usually ignore potatoes. I think I ate so many of these. Never underestimate what salt, pepper, and some garlic can do.

Torta de Manzana

a warm apple cake, rum ice cream and cider caramel

I will always love warm cake, and I loved that this cake just a tad sticky from the caramel. For those of you, who like rum raisin ice cream, you'll like this.

Tarta de Chocolate

Dark chocolate and coffee ganache and almonds topped with sea salt

We were all fighting for this smooth, rich chocolate in pie form.

Tertulia was worth the wait. That being said, I will only go back at this point when I know I can make it an early dinner or a late night snack (knowing me, it's going to be the former). The wait was killer!

Do you like tapas and small plate restaurants? What's the longest you'd wait for a table at a restaurant?

Japadog

I'm not a hot dog person. Since I allowed meat back into my life a few years ago now, I have gravitated more towards burgers. My first review ever on this blog was for Bark Hot Dogs here in Brooklyn, but even with their great chili cheese dogs, I'm still not a hot dog convert.

When I heard via the lovely Carly of The Less than Domestic Goddess that Japadog was coming to New York City, I knew that I going to have to check out some Asian inspired hot dogs from this Vancouver, Canada import. I'm still waiting to try Asia Dog, which is New York City's version, but these Canadians reeled me in.

I decided to go with the combo option since that allowed me to try any hot dog on the menu, fries and a drink of my choice (primarily sodas in the Coca-Cola family or water).

A Terimayo hot dog and the Shichimi & Garlic fries

Terimayo Dog - Teriyaki sauce, mayo and seaweed

I picked this hot dog in particular because I wanted to try something that most definitely would have Asian flavors, and it's also considered Japadog's signature dog. When I bit into it, I could sense the hot dog's crispness, and I tasted a nice subtle meaty flavor. Whatever the dog is made from, it's definitely the real deal. I think the hot dog would be great plain with a little spicy mustard. I really do like seaweed, so for me it didn't take anything away from the taste. I didn't feel the need to add anything else to the dog even though Sriracha, relish and other condiments are available. Eating the hot dog could be a little hard at times because the dog kept slipping a little in the bun, but that's hot dogs for ya. Did I like it? Yes. Wowed? Not really, but I'm okay with that.

Shichimi & Garlic "shaken" fries

Shichimi is a Japanese spice mixture. Even if the name was unfamiliar, the taste was a little bit of deja vu. Crispy fries coated in anything akin to seasoned salt will never do you wrong. I was eating these faster than the hot dog, so I think my taste buds were telling me something.

All in all, I thought Japadog was a tasty and cheap lunch. At less than $9 for the combo, I wouldn't mind going back for a snack or inexpensive, quick lunch if I'm in the area. Japadog still hasn't turned me from my burger ways, but an occoasional trip from time to time may convert me some day.

Do you prefer burgers or hot dogs?

Japadog

30 St. Mark's Place

New York, NY

Kutsher's Tribeca

Having grown up in New York City, I feel like I know my way around Jewish cooking. I do not suffer a bad bagel. I eat my matzoh with butter (or just plain), and I know the difference between rugelach and hamentaschen (and by the end of this post, you will, too!). While I still haven't been to a Passover seder, I do like a good brisket. With the largest Jewish community outside of Israel here in New York, it's hard not to have access to or a basic understanding of Jewish food.

I love a good bagel.

When I heard about the opening of Kutsher's Tribeca and its attempt to re-imagine many traditional Jewish dishes in a fresh, contemporary gourmet style, I knew I had to check it out. I also knew that my dining companion had to be New Friend M, after hearing stories of her mother's legendary latkes back in December. Plus, it's Restaurant Week(s) here in New York, so the perfect time to sample a new restaurant's menu.

Kutsher's Tribeca - I love the ceilings.

By the way, big props to the staff at Kutsher's who were both friendly and knowledgeable. The service was great all around.

I was so torn about what appetizer to get. I told New Friend M that I had never tried gefilte fish before. Why? Well, much of the gefilte fish I'd seen was usually sold in these awful looking jars. Fish in a jar? No, thanks. At the same time, if stores stock it, someone must be eating it.

Something about fish in a jar just doesn't sit right with me.

Gefilte fish is essentially a poached fish ball/almost pate-like spread made of deboned minced white fish (and/or pike fish), breadcrumbs or matzo and onions. It's usually served as an appetizer with grated horseradish mixed with beets and a dash of lemon juice.

Wild Halibut Gefilte Fish

with horseradish beet tartare

New Friend M mentioned that her mother makes her own gefilte fish from scratch and that this was a pretty close second. I am a total gelfilte fish convert now. Kutsher's uses halibut instead of the traditional pike, includes bits of carrot, and there was nothing preservative-laden at all about this fish. It tasted fresh and homemade to me. The horseradish had a just a hint of bite and was not overwhelming in the least. It was not going to overpower that fish, and that made it the perfect partner.

I admired New Friend M's matzo ball soup from afar. I'm going back for this. She said it was superb. Usually matzo ball soup has more than one ball. :)

We were both hungry, and I couldn't leave there without having Kutsher's latkes especially since New Friend M loves them. I didn't get a picture of the latkes, so you'll just have to see a better version below. :)

The latkes come with a trio of caviar as shown here or with apple compote (the more traditional option that we had)

For the main course, we both had the

Wild Mushroom & Fresh Ricotta Kreplach

with walnut pesto, olive oil schmaltz, and fresh black pepper sheep's milk cheese

Despite my familiarity with Jewish cuisine, I'd never had kreplach before. New Friend M told me to imagine tortellini or dumplings, but Kutsher's version surprised us both. These were like huge filling pieces of potato filled "ravioli" (but not really...it's hard to describe). This is such a comforting dish and again made me feel as if I was eating something more homemade than anything. The cheese and the pesto worked quite well together. I had to tell myself to save room for dessert, so I left some on the plate.

Yay for dessert!

Cookie Plate

from left to right: rugelach, hamentaschen and rainbow/tri-color cookies

Rugelach is made of a cream cheese dough that is shaped almost like a mini-croissant or rolled like a wrap, and the filings range from dried fruit to cinnamon. My mom loves these, but we always bought them at the supermarket. These are the freshest rugelach I've ever had. Ever. Apparently, they are baked daily at Kutsher's. I can tell.

Hamentaschen are cookies shaped into a triangle with a fruit filling. I'm not into tri-color cookies, but I can appreciate anything with a layer of chocolate on the top. I also think they are traditionally Italian-American (maybe?).

Black & White Cookie Ice Cream Sandwich

with a thick chocolate dip

I love black and white cookies, and then there's vanilla gelato wedged in the middle. Yes! Plus, chocolate sauce? Fuggedaboutit!

Zach Kutsher (the grandson of the owner of the original Kutsher's, an upstate New York country club) and his partners are on to something here. This is just good food period, and I hope Kutsher's stays around long enough for me to learn even more about Jewish cuisine.

P.S. - If you keep kosher, I don't think this place is kosher certified.

Kutsher's Tribeca

186 Franklin Street

New York, NY

NYC Bagels; Kutsher's Interior; Potato Latkes; Gefilte Fish

Mary Queen of Scots

Nope, this isn't a European history lesson. I was pretty tickled at the idea that there is a gastropub with a Scottish touch that opened last year here in New York. When I think of Scotland, I'm usually thinking of golf, tartans, kilts and pretty scenery. Food? Not so much. Since they are cousins of the English, I'm just not on the lookout for quality Scottish food. Now I'm thankful that Mary Queen of Scots (MQS) opened to show New York City what good Scottish inspired food can be.

The booths at Mary Queen of Scots are fun for a group.

The bar area

I went to MQS unintentionally twice in one week, and I can say that if this is how they eat in Scotland, I'm on my way there. My second time, I went with New Friend M, and we started out with cocktails and some of the small plates. New Friend M saw something that she recognized on the menu:

Devils on Horseback

Devils on Horseback are essentially a riff on bacon wrapped stuffed dates. Some recipes call for prunes instead of dates (I'm glad MQS went with the dates), and the stuffings vary from mango chutney to cheese, almonds or smoked oysters.

We also made sure to include a veggie (why not?). I'd had this dish only a few days earlier, but I was ready for another taste.

Fried Boozy Brussels Sprouts

with whole grain mustard

As I get older, I am so happy to have discovered Brussels sprouts. Fried and with tangy mustard? A revelation. I'm always looking for news ways to enjoy this vegetable, and I may need to try make this at home.

New Friend M had to run leaving me to stuff my face alone.

Roasted Duck Breast

with Butternut Squash, Pumpkin Seed Dressing & Honey and Sage Jus

I was pretty shocked at the size of the duck. It was so thick and so succulent it reminded me more of the texture of a pork chop. MQS' duck was so juicy, and the jus added a nice sweet herb taste after a dipping. Fun!

Banofee Pudding

with Coffee Caramel Sauce and a Graham Cracker Bowl with a dollop of freshly whipped cream

I am not a pudding person, but for some reason I was in the mood for banana flavors. Usually pudding is so thick and reminds you of the type of pudding that Bill Cosby used to hawk on TV. MQS' pudding was airy and smooth as silk. Perfectly whipped cream is always a great topping.

Is this authentic Scottish fare? I'm not sure, but I'm sure the beauty of Scotland sure makes for some good inspiration.

Mary Queen of Scots

115 Allen Street

New York, NY

Interior; Bar Area

Hometown Tourist - The Highline

It's definitely winter out there, so those of you who've been reading the blog for awhile will know that's when I like to write about summer activities. :)

This past summer, I finally made it to the Highline, one of Manhattan's newest parks. I remember back in the day when these elevated rail tracks ran on the far west side. After years of neglect, the rail tracks became overrun with vegetation and were pretty much an eyesore. Now they are the newest park attraction in the city stretching from 14th Street to 30th Street on the far west side (there will be another section hopefully opening in a few years that will extend to 34th Street and the Hudson River). It's one of my newest favorite ways to spend an afternoon in Manhattan.

I personally like entering the Highline from its northern entrance and walking south, since I'll end up in the Meatpacking District, a great neighborhood for some good people watching, eating and window shopping when I'm done with my walk.

Highline looking south

It's pretty easy to see the old rail tracks. I like the mix of steel and greenery. To me, it's urban and inviting at the same time.

I know that in many places going to the park and seeing grass and flowers are a given, but in this part of Manhattan it's a nice change of pace.

I think they did a great job of making sure that there is lots of seating, so you don't have to rush your walk.

As I walked, I thought about how this area has changed so much. There have been lots of buildings like this one around for years.

But now there are lots of buildings like these.

I wonder what it's like having the Highline as your backyard.

While the greenery is great and all, I like the fact that the Highline makes me feel like I am in one of those futuristic apocalyptic movies walking through this urban netherworld. Okay...I'm getting a little carried away, but it's true.

At one point in the walk south, you enter an area covered by an overpass. This past summer, there were vendors and an information booth.

I like looking at the colored glass underneath the overpass. I believe that these were restored as well.

Of course, there is food! Yay! This area below is called The Porch, and it's a open air restaurant featuring local and seasonal ingredients. I'll have to try it next summer.

In the summer, there are lots of foods being sold to cool you down including People's Pops (artisanal ice pops). I didn't try them out, but I hear that they are great.

Some other treats to look out for are La New Yorkina (Mexican ice pops and sweets) and L'Arte del Gelato, which is what I tried.

I kept it simple with some stracciatella

I took my gelato and went to this cool water feature. It makes you feel like there is a little stream in the sky.

Yes, those are my big ol' size 9 hoofs.

It was nice to sit with my ice cream and take in the view of.....New Jersey? Yeah, I have to remind myself we still are in New York.

The Highline is open all year, but it's at its best in the warmer months. Take an afternoon to enjoy it.