Bar Review: The Rusty Knot

Opened only a few months ago, The Rusty Knot sure has received plenty of press. Sometimes hailed as the next great "dive" bar of NYC and a welcome partner to Spotted Pig, the bar has quickly gained a loyal following flocking to the far west of Manhattan. The bar overlooks the Westside Highway, not neccessarily a great sight, but if you can look beyond the speeding cars and asphalt the glimmering Hudson and gorgeous sunset beyond Hoboken is quite a view. Entering the Rusty Knot you may feel a little disoriented. The bar's retro tiled floors and wood paneling sure threw me off a little. It was however a welcome site and the relaxed group of people and jukebox really made the experience all the more fun. The Knot has minimal seating, but depending on what time you go getting a stool is not impossible (just don't expect seats open for the taking come 11pm on a Thursday-Saturday night).

Order drinks is quite simple as well - 3 beers on tap, another 3-4 bottled, 2 wines (red and white) and an assortment of mixed drinks and cocktails are available. The bar is small and there are only two bartenders, but they were quite attentive and very entertaining. From .99 cent Busch Draft beers (they're only about 6oz's) to Spice Pina Colada's or the bar's signature drink, a rum based drink called "The Rusty Knot" fittingly, there is a small, but diverse selection.

Generally in my book a bar does not have to serve food to be good, but if quality food is part of the bar's aura then more power to them (and of course business from me). Well Rusty Knot is not any bar and thus doesn't serve any old bar food. You won't find nachos or burgers here, but rather Beer Puffs, Meatloaf sandwiches, Coca-Cola Ribs and my favorite the Chicken Liver and Bacon Sandwich (which was generously offered to me by a friend). If that doesn't suit you they have a good ol' fashioned pig in a blanket, but it's wrapped in a pretzel, and delicious little Meat Pie's that are the perfect bar food. Overall I'd say the food is good, not amazing, but certainly better and more diverse than the average bar.

Rusty Knot's appeal lies in it's approachable, yet somewhat exclusive feel. It could very well mimic the basement of some house in the early '70's or '80's, but the way in which it's brought together (the drinks, the food, the crowd, the music) really sets it apart from other bars in the city. For that I was surprised that our bar tab was not astronomical. Something that really will keep the business pouring in is the fact that beers are $3-6 for a pint, wine's are $4 and mixed drinks range from $7-14 -- certainly not breaking the bank here. The same can be said for the food which of course was a huge surprise. I plan on going back, hopefully to watch the sunset again and ultimately watch the crowds roll in around 10pm.

425 West St, New York, NY, (212) 645-5668, Price - Inexpensive (average drink $6, average food $9)

Restaurant Review: Bonnie's Grill

Tucked into a small narrow storefront on 5th Ave. in Park Slope is Bonnie's Grill. It is easy to pass by and dwarfed by the neighboring Blue Ribbon and Blue Ribbon Sushi, Bonnie's is a Park Slope institution as its been serving big juicy spiced burgers, beef on weck (roast beef on a caraway roll) and wings for almost about a decade. Though some may argue that the quality has recently gone downhill, its still quite popular and a great inexpensive spot to grab a meal or even a drink (they have a handful of beers on tap and an extensive list of bottled beers). My meal at Bonnie's was spurred by a burger craving as a result of watching the Food Network and some burger history. My go to's for burgers are usually Beast, Soda or even Flatbush Farm, but I wanted something new today. Bonnie's was the destination.

The decor is perfect for the food, and offers a bit of an unpretentious neighborhood escape. The service, quick, friendly, appropriate. The food, well that's what I was here for. A nice juicy Spiced Angus Burger topped with lettuce, tomato, cheddar and pickles and cooked to a nice medium. The burger arrived with a nice heaping of shoestring fries (salad, soup or chili is available as an alternative), which were quite good when dipped in the homemade spicy mayo (bottles are on every table). The burger itself was crispy and charred on the outside but a nice pink on the inside. I liked this burger, it reminded me of Summer. The crust was a result of a spice rub it seems which was not overly spicy, but had a nice smoky kick. It's hard to find a burger where they get a nice crust on the outside but Bonnie's delivered. The flavor was good, not amazing and it could have used some more salt, but still good. At first the Kaiser roll it was served on was impeding my eating, but gradually the roll soaks up the burger juices and it becomes more manageable.

A good option for an inexpensive meal ($9.95 for the burger and fries) with a pint or two, though it's not the best burger in the slope in my opinion.
278 Fifth Ave., Brooklyn, NY 11215, 718-369-9527, Reservation - not accepted/needed, Price - Inexpensive ($10-20/person)

Free Cheese!

Pecorino Romano is a great cheese, but the importers of it feel slighted and deserving of the same attention received by the always popular parmigiano reggiano. As a result, they are staging a huge marketing blitz on the city by working with a handful of restaurants to offer diners a free tasting of the cheese. A variety of pasta dishes will be paired with the cheese and are free of charge. Note that the times are a little odd, I sure don't want cheesy pasta at 10am, but there are a variety of quality restaurants on the list.

Free Cheese!


Update:While I was out of town this weekend, a colleague of mine "attempted" to take advantage of this pecorino romano weekend. Well, two of the restaurants she contacted had no idea what she was talking about. Was this event a sham? An effort by the pecorino romano backers to get publicity? Hard to tell right now, but sounds fishy to me.

Beer Map....

....check this out: http://www.beermenus.com/

Find beers throughout the city at all your favorite bars. Gothamist talks about the site and I sure hope to utilize it now that the weather is warming up. My only gripe, they don't include Brooklyn!

I'm Going to Ko!

So I just scored reservations to Ko next Wednesday at 6:20pm and I couldn't be happier. A slightly early dinner, but who cares. It's taken me this long to land reservations after trying almost everyone weekday morning so beggers can't be choosers. of course there will be a full review after the meal, but for now I just get to anticipate what may be the best meal of the year for me so far (and hopefully more due to all the hype). My only concern was the cost, I'm not investment banker, but fortunately next Wednesday is pay day! This just looks like it's meant to be...

First Burger of the Spring

My new BBQ just arrived this weekend, it's a brand new Weber Q 220, and I can't tell you how excited I am to begin grilling again. It's been years since I had a backyard, porch, patio or even any outdoor space and with my relatively new apartment all setup a BBQ was a necessity. Of course with it being in the high 70's the other day what better way to break in the grill with some good ol' fashioned burgers. Two 6-8oz burgers, one smothered with fontina, the other with gruyere and cooked to a great medium. I grilled up some onions tossed in olive oil, salt and pepper as well. The burgers were seasoned with fennel seed, Worcestershire sauce, breadcrumbs, garlic, salt, pepper and a little olive oil and were delicious. With a freezer full of meat I'm thoroughly looking forward to the Spring and Summer in Brooklyn.

The Little Owl Now Open for Lunch

Courtesy of the people at NYmag, I just found out that the always popular neighborhood restaurant, The Little Owl, will begin serving lunch starting tomorrow. Always difficult to get into for dinner, the restaurant wanted to make it easier for customers to dine with them (and of course capitalize on their huge success). If you need to make a reservation login into Opentable before those all start getting snatched up, the restaurant will only have 5 tables for reservations open daily, all else are for walk-ins. And rest assured the meatball sliders WILL be served at lunch.

Best Burgers and Worst Burgers?

Josh Ozersky, author of "The Hamburger", is a very opinionated person when it comes to burgers. As the writer for NYmag's grubstreet and countless other food articles/postings, he has eaten his fare share of burgers. NY Post has his top 10 and bottom 5 listed. You'll notice a trend, Ozersky isn't a fan of gourmet burgers. He likes the simple and classic for the most part. With that said, I'd have to disagree with some of his selections finding that leaving Shake Shack and Burger Joint off (while touristy sometimes) is wrong. In addition, I find Corner Bistro inconsistent, but definitely not worthy of his worst burger in the city award. Other selections of his seem hard to believe as well, but I'll have to check for myself.

Will the drinking stop at 2am?!

Scary thought I know, but it is possible. A recent NY Post article states that new liquor licenses are not being approved for 4am closing time, but rather 2am closings. While this trend is effecting new licenses only, it may become something larger in the future, but it is hard to say given that this is the city that never sleeps. For now, just know that some of the new establishments you are looking to go to may shutdown at 2am, but those old standbys will be open long into the morning as usual.

AH! Ko is driving me crazy

For the past few days I've been determined to get a reservation at Ko, the impossibly popular new restaurant by David Chang in the East Village, and I fail due to the internet. Yes, I'm blaming the internet. I sit waiting to pounce at 10am exactly, green checks are everywhere and I get excited. I click whichever one I can first (happens to be an 8:10pm for next Wednesday) sorry someone already booked it the screen says. I then proceed to click on 3 more green checks all with the same response! Clearly my internet is not fast enough or I would be reveling in my 8:10pm reservation. Oh well, there is always tomorrow.

Momofuku Ko

New Beer Garden

So surpsisingly I missed the press late last week about the soon to open beer garden, Franklin Park, in Prospect Heights/Crown Heights Brooklyn. The bar will feature 800 sq. ft of indoor space with another 1200 sq. ft outside with picnic tables. A wonderful addition to the neighborhood and a short walk from the hopping Vanderbilt Avenue in Prospect Heights. Further info here, here and here. Seems like Prospect Heights is getting more attention than ever imagined and it doesn't seem to be phasing out. Other notes in the area include:

• A restaurant seems to be filling the old Sorrel space, Carlton between Prospect Place and St. Marks. Work inside has been going on the past few weeks with new light fixtures and paint
• Close to the aforementioned Franklin Park two new locations have opened, 95 South a sports baresque spot with BBQ and Abigail's a low-key bar/lounge serving food
  
• Plan B on Vanderbilt is likely opening this weekend. Word from a friend is that the owners said they have the liquor license in hand.
  
• As reported in another posting, the country western bar, by the owners of Beast on Vanderbilt, is showing signs of progress. The building which was renovated from top to bottom is looking good and is likely a few months away from offering hush puppies and cheap beer.
  

New Mexican in Park Slope

Just when it seemed 7th Avenue in Park Slope was dying off, Barrio, a new Mexican restaurant fills the old Tempo Presto space on the corner of 7th Ave and 3rd Street. I'm setting my expectations pretty high for this place as it's owned by Spencer Rothschild who owns part of Calle Ocho, BLT Prime and Django in Manhattan. Expect "authentic" Mexican cuisine at reasonable prices. Further detail and pictures at Brownstoner (pictures courtesy of Brownstoner).

Time Out Reader's Choice Awards

Time Out Magazine dished out there reader's choice awards last night with a few interesting selections. Of the winners there are a handful of places I know I need to get to

• Best Wine Bar - Blue Ribbon Downing Street Bar
• Best New Brooklyn Restaurant - Alchemy
• Best Beer Bar - Blind Tiger Ale House
• Best new Spanish Restaurant - Mercat
• Best Barbecue - Hill Country
• Best New Fast Food - Five Guys Burgers and Fries
• Best Celebrity Chef Who Can Actually Cook - Mark Meyers (Cookshop, Five Points and recently closed Provence)

For the full list check out TONY . Thought or opinions on the winners? Chime in.

Newslfash

The 2nd Annual Cook.Eat.Drink.Live Festival will take its place in NYC again this Fall on Pier 94. From November 7th throught the 9th, New Yorkers will be allowed to sample delicious cuisine, a mutlitude of beverages and witness demo's from some of the cities top chefs. More details to come, including ticket prices (which started off at an absurd price last year). Included is a picture from last years event, a quite memorable one in my opinion.

Update: I spoke to someone working on the event and they informed me tickets will be priced at $75 a day (Friday, Saturday or Sunday) with packages available for the full weekend also available. This is a far cry from the $300+ it was to attend when tickets first went on sale last year.

Dining Help is Here

Starting this evening, I'm going to begin to offer a new "service" of sorts on the site and through e-mail. I've always been offering up restaurant suggestions to friends, family and acquaintances for dining throughout the city and areas of Brooklyn, well moving forward that advice is open to all. Rather than scouring the blogs, magazines and restaurant directories just send me a quick note with the following criteria filled out:

1. What areas of the city are you looking to dine in? (ex. North of 14th, Park Slope or LES, etc.)
2. What is your price situation? Is price an object? Do you only have $10 a person? Let me know.
3. Is there any food or cuisine you most certainly will not eat? Last thing I want to do is recommend Thai food if you despise that cuisine.
4. When will you be dining? Important to know, because you may need reservations, or may not be able to get any depending on the day of your plans.
5. Any misc. items that are important. Planning on drinking? Prefer very dark restaurants so you can't see your dining party? Really just want dessert and no meal? Anything that would be unique or important for me to know.

Shortly after seeing the requests I will get back to you, though you must understand that there will be limitations. For instance, if you send me a request at 2am I won't get right back to you. Plus, I do work and will be away for business every now and again, but don't let that deter you. Trust me, this will be easier than trying to book a table at Momofuku Ko by far.

Weekend in Food Part II

Saturday evening I dined at one of my favorite local spots, Flatbush Farm and indulged in the usual artichoke dip among other things. I especially like the Farm's version of artichoke dip because of the generous chunks of artichoke hearts mixed within the creamy, cheesy dip. It was a simple luxury, being able to walk a block or so to order up a bowl of dip and a pint, but I figured why not create this at home. Without referencing a recipe it was clear there were a few main ingredients I needed: artichoke hearts, cream, two kinds of cheese, and a bit of pepper. Beyond that it was a pure guess, and it seemed to work. Some may argue canned artichoke's are not the way to go, but for the sake of time and more importantly money a can will do just fine. Just don't buy marinated artichoke hearts as they are even more vinegary and oily than you would ever want for this dip. Other than that, the cheese is also in the hands of the beholder or cook in this case, I recommend a Gruyere and some cheddar, but a fontina, or parmigiano reggiano would work nicely as well.

• Artichoke hearts - 1 can, not the marinated kind
• 1/4 cup of cream - less if you like the dip less creamy
• salt and pepper
• Parsley - teaspoon of dried, small bunch of fresh if available
• 1 cup grated cheese - Gruyere preferably and a couple of tablespoons grated cheddar (yellow for color)
• Freshly grated nutmeg - teaspoon
• Cumin - dash
• Tablespoon of olive oil
• Oven proof dish

1. Preheat oven to 450F
2. Cut up artichoke hearts coarsely leaving good sized chunks if preferred
3. Put all ingredients into a small bowl and mix with artichokes leaving a small handful of cheese to the side
4. Pour artichoke mix into the oven proof dish and top with cheese and another twist of fresh cracked pepper
5. Let the dip cook in the oven for about 15 minutes of until cheese is fairly melted and then place in broiler until cheese if slightly browned
6. Carefully remove from dish and serve with your choice of bread, flatbread or crackers.

Try a variation of cheese if you'd like or even blending the artichoke mixture up if you prefer a creamy dip.

Weekend in Food

The weekend brought yet another peek into what Spring will be, warm weather, shorts, the sun beating down on you in the greenmarkets. A wonderful feeling, and then of course we were brought back to reality with imposing rain clouds which blotted out the sun all every few hours all weekend. Regardless, Spring is here, it may just be taking sometime to fully settle in. This weekend I experimented with a few new dishes. Lately it's been my goal to recreate dishes I taste in restaurants without searching for a recipe. Not only is it a palate test, but it also tests my familiarity with certain ingredients.

First off , I chose to break out one of my favorite kitchen tools, the mandolin, and make an potato au gratin. I got this at Bowery Kitchen Supplies in Chelsea Market, but you can get one on Amazon for a low cost. I would be pairing this with an Asian marinated chicken thighs, wings and legs (soy, honey, Chinese five spice, Siracha, rice vinegar and ponzu) which I cooked under a brick in a cast iron pan for a crisp skin. Considering my protein was Asian influenced I thought back to an au gratin I had at Park Slope restaurant Long Tan, it was an au gratin paired with a Thai seasoned hanger steak. My goal was a creamy inside crusty topped dish that would work with the seasonings of the chicken. I looked to my Chinese five spice, some fresh nutmeg and steered clear of olive oil and butters as much as possible. The result was delicious, and my only recommendation would be to use a shallow pan, mine was almost 2 inches deep. Recipe below (for 2):

• 2 large Russet Potatoes - thinly sliced with a mandolin
• 4 tablespoons of heavy cream
• grated cheese - recommend a cheddar or gruyere depending on preference
• freshly grated nutmeg
• Chinese five spice powder - generous pinch
  
• salt
• pepper
• dash of cumin
• small dab of butter to coat the baking dish
• small baking dish
• basting brush
• mandolin

1. Put the oven on 425F to preheat while prepping the dish.
2. Put all the ingredients, but the butter, in a small bowl and whisk together, prep the baking dish by coating it with the small dab of butter making sure all sides are coated well, this will help the potatoes from sticking and will give it a little crust.
3. Thinly slice the potatoes, length or width wise is up to you, and then begin to layer them in the pan making sure they overlap and ultimately building up the sides as well till you get a flat top.
4. Every few layers bast the potatoes with the cream mixture coating generously.
5. When complete pour remaining liquid as desired on the potatoes and with a generous sprinkle of cheese.
6. Bake for about 30 minutes and finish under the broiler for another 5 depending on the level of desired crispiness. Let sit for a few minutes then cut and serve.

Restaurant Review: The Kitchen Counter @ Beacon

The Kitchen Counter @ Beacon is a rare type of dining experience. A massive, midtown restaurant catering to the business crowd and tourists, it is hard to imagine having an intimate mutli-course meal with the chef. It's that rarity and experience that brought the idea of The Kitchen Counter (TKC) first into Chef Waldy Malouf's mind. An up close and personal dinner with six guests watching every move of a kitchen dishing out potentially hundreds of covers a night. Launched in the Fall of 2007, TKC offers diners an experience not forgotten at a shocking price. 12-courses, six drink pairings and service that makes you feel special or elite only offered four times a month; meaning only 24 people experience this every month. Now that I've gotten your attention let's discuss the meal. What follows is a detailed description of each course, so if you have time to read continue, if not bookmark this for later in your day.

The night begins with a gathering near the front of the restaurant in a "quiet" corner. All 6 guests, who may or may not know each other, are served a Smoking Kir Royale, a champagne cocktail with a small drop of dry ice. The dry ice adds a theatrical element to the drink and it also tastes quiet delicious. It is a nice compliment to the first bite of food of the night, Tarragon Lobster Fritters served on a small metal stand. Very lightly fried in a delicious tempura like batter and served with a sherry and soy dipping sauce, the fritters were good, though I found the lobster overly tough. After finishing our small bites we were escorted through the restaurant down into the pit, the area of the restaurant where the kitchen is visible. Awaiting our group was a table for six facing the kitchen. A fresh raw radish placed on a bed of pins was on our plates. We were instructed to dip it into the seasoned butter it was served with, "just like they do in French bistro's" exclaimed Chef Malouf.

Our menus were at each place setting and they outlined our evening step by step and bite by bite. It was daunting, even to the hungriest of diners (myself), but drool worthy. Our, second course was a beautiful slice of Wild Mushroom Pizza served on a small wooden block. Red onion, parsley and three cheeses rounded out the pizza ingredients. A very nice pizza, not amazing by any means, but a good start. It was complimented by a few shot glasses of Leffe Blond Ale, a Belgian ale I very much enjoy. Shortly after our pizza dishes were cleared a dish of oysters was presented to us. Each diner recieved 2 gorgeous fragrant Roasted Oysters with shallots. This was the first of two times where the Chef warned us that we could burn ourselves, the oysters were served on a bed of coarse salt in a small cast iron pan. Not being a fan of oysters in the past this dish blew me away. The flavors of the shallots, mignonette, and herbs worked perfectly with the oyster which had a wonderful woodsy flavor from the wood-fired oven. I made sure to clean the shells as best as possible and of course chase the dish with another shot of the Leffe.

Moving onto our now fourth course, our server began by pouring us all a glass of Grenache Blanc, a crisp and slightly fruity white from Spain. This wine would go perfectly with our enormous Seared Scallop rubbed with chipotle and placed on a fava bean puree with pea shoots. Possibly the largest scallop I've ever eaten, I made sure to enjoy every bite and went so far as to cut the scallop into six succulent bites. The chipotle did not overpower the scallop as I initially feared, but added a very appropriate depth and was balanced well with the fava bean puree, which though good was a little on the salty side. With four small courses down, the food began to add up a little, if only to warn you of what was to come.

Emerging from the oven was a smoker accompanied by a very pungent applewood smell. This was likely to be our next course, Hot Smoked Wild Bass in Corn Husks. An application that the Chef had used prior, but with different fish and tastes, I had heard good things about this dish. If a dish was merely judged on it's fragrant aromas this dish would be getting 5-stars. Taste wise the dish was very good, not groundbreaking, but the lemon, fennel and applewood worked well with the wild bass without completely overpowering it. Our Granache Blanc was still being served with this course and helped cut through the heavy smokiness of the fish. At this point I find it important to note, Chef Malouf not only presented us with the dish, but cut the corn husks, described the smoking process and even went to far as to discuss how the fish had previously been smoked (in the wood-fired oven) and that this was the first time they were using the stainless steel smoker for this course. He then happily poured an aromatic broth over the top of the fish

Finally at the mid-point of the evening, we were presented with our sixth course, a small bed of Tagliatelle with Morels, Peas and Cream, this was my least favorite dish of the evening. Excited about this very Spring dish, I was disappointed that the wonderful morel taste was hidden behind the creamy watery sauce. This was the first time they had served this dish on the menu, and considering it was the only dish not finished by many diners, I hope they opt to remove it. Poured with this dish was a Toad Hall Pinot Noir, a light, somewhat fruity wine, but a little on the bland side in my opinion.

Referencing back to the menu I found we were finally upon the meat and poultry section of the menu. Squab with Rhbuarb, Lentils and Baby Carrots was a beautiful dish. Cooked medium rare, the squab rested on roasted rhubarb and delicious baby carrots while a balsamic reduction was poured on top. A small drumstick and wing were also included and had been cooked to a necessary well done. An overall successful dish, I was disappointed with the lack of lentils (I only had 6-8 baby lentils) and found the drumstick and wing too tough and having more visual appeal than taste appeal. At this point we were notified that intermission had begun, a five minute period to gather your thoughts, smoke a cigarette or simply take a walk around the restaurant before diving into the homestretch, and the most indulgent of the courses.

Getting back from the short break I was filled with anticipation for our next course, Bone Marrow with Horseradish and Garlic Toast. In my opinion, one of the more indulgent and delicious things available, bone marrow is not necessarily loved by all. The mere concept of bone marrow may be unappealing, but once you look beyond the large six inch split bone in front of you and actually dig in you will be a believer. Rich, beefy, salty, the dish was excellent. The Chef grated some superbly fresh horseradish on top adding a little kick that rounded out the dish. It was also served with two pieces of garlic toast per person as a serving vessel and for texture. Our wine pairing was a 2001 Barolo from Cascina Adelaide, bold yet smooth with a nice cherry undertone. I could have stopped here and been content with my meal. Not full, but comfortable. The meal had been very good with only a few low's. Of course this was only course number seven, so not only do you have to prepare to keep going physically, but also mentally. This was dangerous and delicious territory.

Short ribs are perhaps one of my favorite foods. It was brought to my attention recently, that if short ribs are on the menu I generally gravitate to them and will order them in some shape or form. Well, fitting that TKC's 9th course was BBQ Braised Short Ribs with Foie Gras and Grits. From the description it is clearly going to be a heavy, course to say the least. A tender short rib topped with a slab of foie gras (in my case two as my dining companion did not want hers) on top of creamy grits all smothered (in a good way) in a bbq sauce made from the braising liquid. Considering my love of short ribs I may have set the bar too high for this course. It was good, very good to be exact, but not amazing, and I almost could have done without it in order to save room for the following courses, however, I did savor it and clean my plate. At this point we had actually finished the Barolo and demanded something more to drink, in a peaceful friendly way, and our server quickly obliged. Running to the main bar he grabbed another bottle of wine and proceeded to pour everyone a generous glass. Unfortunately the name escapes me, but it was an earthy red, heavier than the barolo and of course being complimentary made it even more enjoyable.

So far the entire meal there had been some level of awe or wow factor incorporated into the plating or presentation of our dishes. The Smoking Kir Royale, the delicate dismantling of the corn husks for the wild bass, well the ante was upped on this next dish. Kobe Beef on a Hot Stone, not only resulted in a group sigh, but also perked everyone up from their inevitable food coma's. Traditionally a Japanese method of cooking kobe beef, mind you this was real kobe from Japan, a stone is heated thoroughly and then the beef is placed on it to sizzle and cook. It was suggested that we let the meat sear and then eat it while still very rare, all the while being careful not to burn ourselves (this was the second time in the meal we were warned about previously). The beef had been laid out on a brick of Himilayan rock salt and sprinkled with fresh pepper. You could see the fat melting on the stone as the beef cooked and then upon eating it the piece melted in your mouth. Luxurious, beefy, salty, it was everything good about beef and then some. Fortunately, everyone is served two slices and I was allowed to repeat the process this time cooking the beef to an even more rare state. The dish was accompanied by a small jicama salad with hot mustard which I steered clear of so the beef taste could linger longer.

At this point I was full, the food had been very good, the wine excellent and the whole experience memorable. However, we still had two courses left, two dessert courses. To get us started we were served, in gorgeous thick chilled glass bowls, Quark Sorbet with Roasted Strawberries and Mint. An interesting dish and more of a palate cleanser than anything, it was good, but not memorable. The idea of roasted strawberries was intriguing, but ultimately it just resulted in a mushy strawberry core. Our last course however ended on a high note. A Chocolate Souffle with Smoked Vanilla Ice Cream not only was visually stunning, but was a wonderful last bite of the evening. The souffle itself towered over it's ramekin and was cut open for a chocolate sauce of some kind to be poured in. It looked delicious, but it was the smoked vanilla ice cream that was the star. Chef Malouf roasts vanilla beans in his wood-fired oven and then infuses ice cream with the vanilla finishing the scoop off with a sprinkle of smoked vanilla powder. This was the best part of the dessert and I could have eaten this without the addition of the overly soggy souffle. All of the dessert was paired with a very nice and light Muscat from Torbeck in Australia. It was a sweet, but not overpowering and went down very smooth and light.

Looking back on the evening it was enough food for two people to finish easily, but with smart planning, i.e. a light breakfast and lunch prior, a single person can finish all 12-courses without major stomach problems. It is an opportunity for indulgence. A celebration of high-end ingredients and how they make us feel. Interaction with a well-run kitchen by a celebrated chef does not come easily, here it is a show for the diner. Sit back relax and enjoy, your movie screen is a kitchen, your popcorn and sodas replaced by sizzling slices of kobe beef and earthy barolo's. Two to three hours of entertainment, that while costing more than a night at the movies ($109/person all-inclusive), it certainly is more entertaining.

The Kitchen Counter Menu and Small Plates Menu:


















Beacon offers The Kitchen Counter on Thursdays only at 7pm and has a dedicated reservation line, 212.332.0508 (different than the main number). Chef Malouf does offer a small plates menu during normal hours and seating at the counter, but you should not expect the same experience. Moving forward if you do want to dine at TKC on a different day than Thursday it is possible if you reserve all six seats per Chef Malouf.
25 W 56th St, New York, NY 10019, 212.332.0508, Reservations - Required, Price - Expensive ($109/person including tax, tip and drinks)

Recipes are Coming

Something I've vowed to do since the beginning of this blog is finally around the corner. After years of compiling recipes and corresponding pictures I will begin posting recipes this weekend. Ranging from the indulgent Smoked Mozzarella Baked Penne, to the more heart healthy Baked Flounder with Golden Beets. Any feedback, or suggestions on the recipes is always appreciated and I hope you enjoy them as much as I did.

Anticipation

Watching the clock right now in eager anticipation of my dinner at the Kitchen Counter @ Beacon. Tonight my months of waiting finally come to fruition. I prepared myself by saving some cash every month and also avoiding a large lunch today. My only concern is setting the bar too high, but I will do my best to go into the meal with a completely open and clear mind. This will be easier considering the new Spring menu kicks off tonight so none of the dishes have been reported or blogged about previously. I may also break one of my rules of photography at a restaurant tonight. I generally find it somewhat rude and mood breaking, but tonight it may be necessary. With so few photographs of the food, and an opportunity to share a new menu with everyone I almost feel obligated to. Certainly there will be a lengthy and thorough review, I mean how could a 12-course meal with 6-course drink pairing not be deserving of a detailed, long review? Exactly.

Update: I was unable to take pictures during dinner, not that there was a rule at the restaurant, but it just felt so unnecessary and rude. I can describe the dishes in detail and image are also available from others diners experiences late last year: http://forums.egullet.org/index.php?showtopic=109409

Murray's

We all know Murray's Cheeseshop for their delectable assortment of cheeses from around the world. Some may even know of their extensive fresh pasta and characuterie, but there is more. Murray's offers absolutely delicious sandwiches. Made with cheese from in-store, bread from Amy's or Grandaisy's and an including such fillings as housemade meatloaf, Niman Ranch pastrami, and paperthin prosciutto these sandwiches are a great lunch option. Priced between $6.95 and $7.95 you won't find a much better deal in the area for something of this caliber. As I'm writing this I'm enjoying a very good sized meatloaf sandwich with fresh mozzarella. Trust me you won't settle for a plain old turkey sandwich ever again.

Food Events Update

As I've mentioned in previous posts, the annual Big Apple BBQ is coming up soon and tickets are now on sale. Visit the events site and get an update on who is cooking and when the event starts. Plus, $100 Fast Passes are now available. The BBQ runs from June 7th-8th.

Looking further down the road, but perhaps a much larger event, The New York City Wine and Food Festival has launched it's site and announced that tickets will be on sale in the Summer. The event runs from 10/10 - 10/12 and promises to be a foodie's dream. Sign up for e-mail alerts to keep up to date on any announcements.

Stay tuned for anymore updates.

Balsamic Steak Sandwich with Herbed Mayonnaise

This weekend brought some delicious eats due in part to the Green Market at Grand Army Plaza. Saturday morning as the temperature continued to rise into the 50's, I took a stroll to Grand Army Plaza. Twice as many vendors as last week, a good sign of things to come. Strolling along the line for fish was as long as ever, and the always popular Turkey sausage at DiPaolo's was sizzling on their portable propane grill. With a small sirloin steak in the fridge I saw a perfect opportunity to create a simple juicy steak sandwich. I had marinated the steak in some balsamic vinegar, olive oil, fresh black pepper and thyme and just need the rest of the ingredients. A perfect peasant bread ($3) would yield me a few sandwiches beyond today's steak sandwich. A small bag of mixed greens priced at $12.00 a lb, I only need $1's worth, and would add a nice bitterness and would work well with the French swiss I had purchased the previous week. Rounding out my purchase, DiPaolo's Sweet Turkey Sausage, priced moderately at $6.49 a lb, I picked up a lb and a half for later use in the week.

Now to assemble the Steak Sandwich you would only need a few ingredients:

Small Sirloin or Top Round Steak
Salt and Pepper
Butter
Olive Oil
Peasant Bread or Ciabatta
A French Swiss or Farmhouse Cheddar
Mixed Greens or Arugula
Herb Mayonnaise (mayonnaise, parsley, lemon, garlic powder, salt, pepper)

Searing the steak quickly in a cast iron pan or heavy stainless steel pan to create a nice crust is key. Make sure to season the steak liberally with salt and pepper and if you choose to marinate it beforehand pat it dry with a paper towel. Afterwards let the steak finish up in the broiler flipping once and putting a small dab of butter in the pan. Once the steak is cooked let is sit and rest before slicing it thin at an angle against the grain. While waiting for the steak to settle, cut two slices of the bread and one one side layer the thinly sliced cheese and place in the toaster. After toasting, coat the plain side of bread with the herb mayonnaise and place the greens on top. After slicing the steak place the pieces ontop of the greens and then close up the sandwich and cut if desired. Serve with additional mayonnaise for dipping if needed.

Picture to come....

A Night at Weather Up

NYmag just posted a small feature where they interview people at new Brooklyn hot spot, Weather Up in Prospect Heights. At first it seems exciting and somewhat insightful, but ultimately you learn very little about the bar and feel duped by the article's opening.

Check it out and tell me what you think: Interview at Weather Up