Bring On the Meat Sweats

I would venture to say that I eat more food in the last month of the year than I do in the entire first three months of it. Just the way of the world I suppose. Gotta roll with it...

Continuing the tradition of feasting, I recently was invited for dinner at the NYC location of Texas de Brazil Churrascaria (1011 Third Avenue). 

If you've never tried a Brazilian Steakhouse (and you aren't a vegetarian), you are missing out on a unequivocally amazing eating experience. The concept is this: You have a chip on your table which you flip to green if you're hungry or red if you've had enough or need a break. When you flip to green, servers called gauchos carrying large swords of meat come to your table and slice you off whatever you like. Rinse, wash, repeat. 

Texas de Brazil takes it to a whole new level. First, their huge space and upscale vibe make you feel like you're someone important as soon as you enter. The service is impeccable--your waiter will check on you constantly and proactively bring you whatever you happen to need. When you first arrive, you are treated to a basket of pão de queijo, or yucca and cheese rolls (gluten free!). They are served hot and steaming and we devoured the whole basket immediately. Usually I don't like to fill up on bread, but these were an exception.

 Pão de queijo

Next we took a trip over to the salad bar. It's really an injustice to call it a salad bar. I'd call it a Gourmet Bar. They had at least 50 different items displayed as they would be at a fancy wedding or buffet event; everything from lobster bisque (yum!) to smoked salmon, fresh mozzarella balls and fried provolone, prosciutto and sauteed mushrooms, bright red tomato slices and pineapple carpaccio.

The "Gourmet" Bar

Cheese and Fish

Parmesan!

My plate from the "Gourmet" Bar

Although I wanted to enjoy my salad plate first, my boyfriend was overeager for meat and flipped his chip as soon as we sat. No joke, within 60 seconds, a gaucho was at our table and we had bowls of garlic mashed potatoes and fried plantains brought to us. Honestly, I can't even recall ALL the meats we had. But I'll try...filet mignon, pork belly, Brazilian sausage, bacon-wrapped chicken, top sirloin, flank steak, pork tenderloin, parmesan chicken, beef ribs, garlic flank steak, and leg of lamb (at least!).

Our favorites were definitely the top sirloin and leg of lamb, but those were the more elusive cuts. Know that they will offer you the sausage about 15 times over the course of your meal, with chicken coming in second. YOU DON'T HAVE TO SAY YES IF YOU DON'T WANT IT. In fact, I would recommend passing on the chicken dishes (semi-dry) and sausage (nothing special) altogether. You'll get more for your money if you stick with the better cuts of meat anyway. Also know that the meats tend to be a little salty so drink water accordingly.

When the meat sweats started to kick in, I flipped my chip. Nao, obrigado gaucho! (But actually, could I have another slice of that leg of lamb?)

But then they bring the dessert tray...

When I was a kid, I used to be enamored with dessert trays. Oh the possibilities! But at this point, I was a bit overwhelmed. Still, a little creme brulee never hurt anyone.

Creme Brulee

Now we were full AND happy :)

Texas de Brazil charges a flat rate for lunch ($38.99) and dinner ($59.99) for all you can eat. If you just want the salad bar, lunch is $23.99 and dinner is $39.99. Children 2 and under are complimentary, while children 3-5 are $5 and those 6-12 are half off the regular dinner price. Price does not include alcohol, featured items, desserts, beverages or applicable taxes.

Disclaimer: I received a free meal at Texas de Brazil in exchange for my review, but all opinions are my own.

Homemade Pasta for Your Pre-Theater Prix-Fixe

Anyone who has ever tried to find a delicious, non-chain, affordable restaurant in the Theater District for a pre-show meal knows that this isn't always an easy feat. Ninth avenue has some great options but storefronts change seemingly every week so you don't always know what to trust. Olive Garden is a definite NO. And Restaurant Row has become so overrun with tourists that you'd rather just avoid it altogether.

I was recently invited to try the newly-opened Torino Italian (1700 Broadway, entrance on 53rd Street) for my own pre-show meal (we saw Side Show...highly recommended!!), and it did not disappoint. A contemporary Italian trattoria open for a few months now, Torino is the vision of David Sasson, known for opening both Marseille in Hell’s Kitchen, Barbounia in Flatiron, and the new Pavilion restaurant in Union Square. At the helm is Consulting Chef Carlo Bigi, a Torino native who most recently worked at Il Principe at the Hugo Hotel and Sant Ambroeus.

Walking in, I was instantly intrigued by the decor. Unique chandeliers and light fixtures bounced ambiance off of curving wooden shelves lined with wine bottles. That said, the tables are arranged in a way that makes it very easy to plop a fellow diner on the head if you are carrying a large bag/coat (with my pack mule tendencies, that seems to ALWAYS be me). So just be weary of that.

For dinner, we started with two appetizers: Meatball Crostini served in a cast iron pan ($9) and the Insalata Torino with kale, ricotta salata, fennel, olives, and cherry tomatoes ($15). The meatballs were pretty perfect, and I loved how they were served, with plenty of melted parmesan and crispy bread to scoop everything up with. The salad was super refreshing. I recently learned from my boyfriend's Italian family that fennel has a special palate cleansing place on in a meal so it fit right into this delicious salad.  

Meatball Crostini ($9)

Insalata Torino ($15)

For the main course, I opted for a classic. Cacio e Pepe ($16) is one of my favorite ways to have homemade pasta prepared as you can really taste the quality of the noodles without having to fight through a heavy sauce. This version was perhaps a little heavier than I would have liked (more like an alfredo sauce), but I enjoyed every last bite of the al dente pasta. My friend had one of our waiter's favorites, the Lasagna di Melanzane ($19) with eggplant, tomato and provola. Talk about decadent! This dish came out steaming hot--and remained that way throughout most of the meal due to the insulation of the serving dish--and had a great balance of richness (cheese) and flavor (tomato).

Cacio e Pepe ($16)

Lasanga di Melanzane ($19)

We had to run to our show so didn't get to sample dessert (although honestly I was so full, that was likely a good thing). However, if you leave a little bit more time and room, try their newly launched prix-fixe menu:

Lunch: 11am-4pm (includes 2 courses for $24 or 3 for $29)

Appetizers:

• Insalata Torino (Kale, ricotta salata, fennel, olives & cherry tomatoes)

• Meatball Crostini (veal & beef, tomato sauce, parmesan & toasted ciabatta)

• Soup of the day

Entrees:

• Oven Roasted Rosemary Chicken (lemon caramelized stuffed with rosemary, spring vegetables)

• Fusilli Pesto (string beans, potatoes, toasted pine nuts)

• Salmone Scozzese (asparagus, mache farro salad, pickled red onions)

Dessert:

• Choice of dessert from the regular menu

Dinner: 3 courses for $39

Appetizers:

• Insalata Torino (Kale, ricotta salata, fennel, olives & cherry tomatoes)

• Meatball Crostini (veal & beef, tomato sauce, parmesan & toasted ciabatta)

• Crispy artichoke

Entrees:

• Hanger Steak (sautéed broccoli rabe, polenta & pepperoncino)

• Oven Roasted Rosemary Chicken (lemon caramelized stuffed with rosemary, spring vegetables)

• Fusilli Pesto (string beans, potatoes, toasted pine nuts)

• Salmone Scozzese (asparagus, mache farro salad, pickled red onions)

Dessert:

• Choice of dessert from the regular menu

For reservations call 212-757-2233 or visit torinoitalian.com.

Disclaimer: I was provided with a complimentary dinner for 2 in exchange for this review. All opinions are my own.

Some Chamber Music With Your Meal?

Every so often I hear about an event concept and think, "well, that's unusual." It isn't until I actually experience the final product altogether that I'm amazed at not only how well it works, but how much I want to share it and let others in on the action. Tertulia is just that.

Helmed by Artistic Directors Julia Villagra and James Austin Smith, Tertulia was founded in 2007 as a way to bridge the delights of chamber music, good food, and unique venues. The organization plans a monthly series of concerts--with changing musicians--planned around a 3-course menu at a variety of NYC restaurants. We were invited to the most recent event at Harding's NYC, which featured clarinetist Todd Palmer with violinist Jesse Mills and pianist Rieko Aizawa.

Todd Palmer with Jesse Mills and Rieko Aizawa at Harding's

The "itinerary," as my program described, was planned around an amuse bouche, main entree and dessert. Your ticket price ($80-$140) includes food but not drinks, but "bar only" tickets are available for $25 that do not include dinner. What a steal!

First course was pumpkin soup with Stravinsky's 3 Pieces for Clarinet Solo and Milhaud's Suite for Violin, Clarinet and Piano Op. 157b. The soup was adorably served in a mini shot glass, but it was so tasty, I could have had a whole bowl. The music pieces in this course were perfect kick-off choices. The first featured Palmer skipping among the tables in a curious manner. I think everyone was entertained with what he would do next. Whereas the second piece, a bit more traditional (ie, no skipping), really said "you're in for a treat because these musicians are more talented than you even realized."

Pumpkin Soup

For the second course, I opted for the beef medallions with sauteed asparagus and fingerling potatoes and my friend had the Atlantic branzini grilled whole with herb oil, lemon zest, white beans and green garlic. Both entrees were solid and sophisticated. The music choice for this course was the longest overall--Harrison's Grand Duo for Violin and Piano. I kind of loved that the piano and violin players were husband and wife. I pictured them practicing together at home for this concert and thought that must be a nice life. Listening to lyric-less music often sends me into deep daydreams like this and I kind of love it. Note to self: go to chamber music concerts more often.

Beef Tenderloin

Atlantic Branzini

Dessert was something special. We tried one of each--pumpkin pie with whipped cream and chocolate cake. As it was the week before Thanksgiving, I was thrilled to have my first taste of pumpkin pie for the season, but the chocolate cake was something decadent, super rich and creamy. The music accompaniment, Weber's Grand Duo Concertant for Clarinet and Piano, was the perfect finale. It featured each of the musician's individual strengths and combined them harmoniously as well. 

Pumpkin Pie

Chocolate Cake

The program said the evening would consist of about 60 minutes of music, but the whole event was about 3 hours. I left with a whole new appreciation for chamber music and would highly recommend this to everyone from the novice/scared classical music listener to the most experienced. Sometimes it's nice to just disconnect from your life (cell phone) for a few hours and just enjoy good company, food, and music. Tertulia will definitely help you do that. Check out their calendar here for 2015 concerts--next up is the Dover Quartet at Tarallucci e Vino on January 11.

Rosh Hashana Ramen?

Rosh Hashana, the Jewish New Year, starts tonight and sundown. Traditionally, RH feasts include apples and honey for a sweet new year and round things like pomegranates and circular challah bread to symbolize life's cycles. I'm all for tradition, but I'm also for creating awesome new traditions. So when I saw GrubStreet's list of 10 Delicious Ways to Celebrate Rosh Hashana in New York, I had to share.

Glazed challah braided with marzipan and topped with sliced almonds?!...swoon! Apple-and-honey galettes?...Yes, please! And definitely throw in some of that chopped liver!

For your information, I'm going totally off the wall tomorrow night and indulging in Dassara's Rosh Hashana ramen. Pics to come. Happy and healthy new year to everyone!

Sorba The Great

Ramen may be the new it food in NYC, but don't you hate it when your noodles and toppings are overrun with broth? Enter Sorba--a new noodle bowl concoction brought to you from Japanese Iron Chef Yuji Wakiya and his new Flatiron restaurant, Koa. The concept of sorba focuses on presentation in a large bowl, handcrafted noodles made from soymilk imported from Japan, and a shallow amount of broth meant to supplement the noodles and toppings, and not the other way around. In addition to sorba, Koa features many traditional Chinese dishes executed with a Japanese flair. I was invited to try the just opened restaurant this past weekend with the boyfriend and would heartily recommend that you check it out!

After being greeted by co-owners Keiko Ono Aoki (of Benihana fame) and Tora Matsuoka, we were seated in the front dining room, which is wrapped in rich wood and decorated with elegant white leather chairs and hanging rope "noodles." The back dining room is designed around a large square bar and features giant iron birdcage chandeliers and hanging tree branches. Tora introduced us to the restaurant concept and designed a menu for us featuring Koa's signature dishes and of course, sake.

We started with the yuzu crispy shrimp with sweet & spicy yuzu pepper cream sauce ($14), crispy crabmeat wontons with coconut chili powder and sweet chili sauce ($10), vegetable spring rolls with sweet miso sauce ($9), and the Szechuan salad ($12).

Crispy crabmeat wontons ($10)

Vegetable spring rolls ($9)

Yuzu crispy shrimp ($14)

Szechuan salad ($12)

The yuzu shrimp was our favorite of the appetizers--tangy, succulent, and crunchy with a late, late kick. It was definitely nice to have a glass of light sake on hand to wash things down with. The Szechuan salad will not be for everyone. It is made with traditionally Szechuan peppercorns that create a tingling, numbing sensation on your tongue as you eat. It is a very different, yet fun, experience. The spring rolls were good but fairly typical and the wontons were great, creamy on the inside but fried to a perfect crisp.

Next up cocktail-wise was the Yu-Gin with Bulldog gin, yuzu juice, cucumber, shiso, and tonic water. It was a refreshing accompaniment to our second course of steamed Chilean sea bass with

broccoli ($29). This was a dish, Aoki explained, that showcased the clean, simple Japanese technique on a typical Chinese dish (which would normally be covered in sauce). Koa's version focused on the freshness of the fish and sprinkled it with some flair--ginger scallion sauce, flecks of bell pepper, and crispy sticks of fried creamy. This was a winning dish for sure.

The Yu-Gin and the front dining room of Koa

Steamed Chilean sea bass ($29)

Next, Tora brought out Koa's signature sorba dish, the soymilk dan dan with ground beef and soymilk broth ($23). If you've ever tried a traditional dan dan noodle dish before, you know the feeling of not being able to stop eating because the second you do you realize how on fire your mouth is, but for some masochistic reason, you go back to slurping. This dish is somewhat reminiscent of that, but much, much milder. That's thanks to the soymilk. The story goes (as we were told twice), that the Iron Chef came to the US and tried the 6 different soymilks available here and spat them all out in disgust. So Koa imports a special brand from Japan which enables dishes like the soymilk dan dan to be very balanced and really shine.

Soymilk dan dan sorba ($23)

We capped things off with a bowl of yuzu sorbet, a very refreshing palate cleanser, and the Lady M cocktail with Ciroc coconut vodka, soy milk, three wishes infused syrup, and premium matcha green tea. The cocktail was one of my favorite items of the night and would go back just for that dessert drink--super creamy but no dairy!

Yuzu sorbet

Lady M cocktail

Koa just opened for weekend service so it was pretty empty when we were there (usually a red flag for me), but I'm sure with word of mouth and a few adventurous ramen lovers looking for something a little different, this will soon be a tough reservation to snag. Check it out and let us know what you think.

An Awesome Birthday: Tips to Help You Plan a Large Gathering in the East Village

I celebrated a birthday last week and wanted to plan a night out including dinner and drinks with friends and my Dad who was in town. I quickly learned that it is near impossible to plan an outing for more than 8 people in this city without a restaurant forcing you do pay for a $40 and up price fixe meal that doesn't even include alcohol. I love you NYC, but sometimes you are so gosh darn ridiculously expensive!

However, my hours of research and some bar scoping paid off and I of course wanted to share my insight with you in case you are looking to plan a similar event.

DINNER

Tree Bistro

190 1st Avenue between 11th and 12th streets

(212) 358-7171

Tree has been a longtime favorite of mine for their year-round garden, outstanding service, and simple yet elegant food. They could not have been easier to work with and assured me that they accommodate large parties often. They even do weddings! As such, I simply made a reservation for 18 people via email (which changed to 15 the day of with no penalties) and they allowed us to order off the menu--no required price fixe and no deposit whatsoever. It was like living in event dream world! 

As for food, I'd highly recommend the "Sunday Morning" flatbread ($16), duck meatloaf ($22) and Cookies and Cream Panna Cotta ($7).

Here we all are at dinner:

DRINKS

The Summit Bar

133 Avenue C between 8th and 9th streets

(347) 465-7911

For after dinner drinks I wanted to find someplace close to the restaurant without the college and post-college vibe that plague many East Village bars (not that there wasn't a time and place for that in years prior!). A friend and I did a Monday tour of 4 bars in the area and settled on The Summit Bar for it's clever but not rip-roaring expensive cocktail menu, the friendly bartenders, and (again) the ease with which it was to make a reservation. The long, skinny bar can section-off either the front or back areas, and I chose to go with the front because it is surrounded by tables which makes it semi-private and is close to the bar. All I had to do was call up a couple weeks in advance and let them know how many people--no deposit necessary and no penalties. 

I would highly recommend both the Sutter's Mill ($12 - Buffalo Trace Bourbon, Cinnamon Agave, Pineapple, Lemon) and The Guv'nor ($12 - Famous Grouse Scotch, Buffalo Trace Bourbon, Toasted Cardamom Infused Agave, Japanese Yuzu Juice, Orange Juice) cocktails.

It All Went On Like You Like It

Last week we wrote about a special, star-studded, one-night-only concert event of Like You Like It at 54 Below. The evening was the epitome of a perfect night out in New York. There was great food (try the risotto!), wine, and lively entertainment by some of Broadway's top talent.

Here are some photos from the event:

Rebecca Faulkenberry sings "Be a Little Wild"

Sam Underwood and Jenna Leigh Green sing "Easy Way Out"

Dana Steingold and A.J. Shively sing "Creating a Monster"

Lyricist Sammy Buck talks about the show

Real life husband and wife duo Laura Osnes and Nathan Johnson sing "All of the Above"

Laura Osnes and Nathan Johnson

We weren't kidding about the chocolate dessert! Try the Dark Chocolate Tart!