September 21, 2015 § Leave a comment
Visited relatively new Hawaiian restaurant, Noreetuh, in the East Village a while back with Chris and Wes. While the space itself wasn’t the most comfortable (a little cramped and stuffy, temperature-wise), the food overall was well prepared and handled with a surprising amount of finesse for a restaurant more on the casual side (likely due to Chef Chow’s experience at Lincoln Ristorante and Per Se).
We started with the crispy mushrooms with sweet miso and big-eye tuna poke with macadamia nuts, pickled jalapeno and seaweed. Both were nicely executed but I was hoping for a bit more flavor with the poke.
We also ordered the grass-fed beef tartare with smoked egg yolk, daikon and wonton chips and monkfish liver torchon with pear, cilantro, passionfruit and hawaiian roll. While I’ve had more interesting and tastier steak tartares at other places (with Blue Ribbon’s version being the benchmark), the latter was probably my favorite dish of the meal, partly because the idea of monkfish liver was completely new to me and partly because the fattiness of the torchon went really well with the tartness of the passionfruit.
Finally, for our mains, Chris and I ordered the pineapple braised pork belly with yams, swiss chard and peanuts, which was perfectly tender and well balanced in terms of textures (chewiness from the pork, creaminess from the yams and a nice crunch from the peanuts). It also reminded me of braises that my mom used to prepare when I was younger so that hit of nostalgia made it even more appealing. Wes ordered the duck breast with persimmon, purslane and li hing mui, which looked quite gorgeous as well.
To finish on a lighter note, we chose the bruleed Hawaiian pineapple with lime zest and Hawaiian sea salt. Super juicy with a crispy brown sugar coating on top, balanced out with the acid from the zest and pops of salt. Would definitely say that Noreetuh is worth a visit, especially if you don’t really know anything about Hawaiian food (like us) and just want to try something a bit different and new.
July 13, 2015 § Leave a comment
Visited the NoMad for the second time back in late May and had an even better experience than the first! Started with the fruits de mer “le grand plateau”, a beautiful selection of prepared raw seafood and the chicken liver mousse with pickles and rye bread, which was a favorite from the previous time. At this point in our meal, we got to meet Becky Quan (!), one of the NoMad pastry chefs who I’d spoken with online after my first post on the NoMad and who brought out their highly addictive potato-onion-caraway bread and butter. Such a small world! And the in-person introduction made the rest of our meal even more fun and memorable.
We then progressed to the mackerel cured with buttermilk, peas and nasturtium, which looked absolutely stunning on the plate and tasted so bright and clean. I hadn’t really eaten much mackerel before but since this meal, I’ve actually ordered it more often when on the menu because this dish left such a great impression (and only a few other versions have been as good). We also ordered the foie gras with rhubarb, celery and pistachio, which had everything you could possibly want in a foie dish. There was creamy and smooth against crunch, sweet and tart against fatty and herbaceous. So predictable of me but I really enjoyed this dish (and I dare anyone else not to). Our sommelier of the night also gave us a great wine recommendation – a Sicilian red with dry ripe fruit notes and hints of spice and tobacco – that paired well with all our courses and never overwhelmed.
For our main dish, we ordered the roast chicken for two (duh). Just as great as the first time – the combination of black truffles and (more) foie is so heady and I can never understand how they manage to keep the breast meat so juicy. And that “stuffing” of dark meat was just as outrageous and rich as I remembered.
For our dessert, we ordered the milk and honey with shortbread, brittle and ice cream and were also surprised with a complimentary strawberry cheese cake dessert courtesy of Becky Quan, Pastry Chef. While I loved both, I preferred the classic and simpler milk and honey, which had nice savory elements as well, which worked out perfectly because Ameya had basically finished the strawberry cheesecake by the time I looked up again from my plate. Can’t say enough how much we enjoyed our dinner here (thanks not only to Becky but also to James, our wonderful server who answered all of our questions and even shared the name of the artist who crafted all of the NoMad’s beautiful ceramics that I’d been obsessing over throughout the course of our meal). I’m already dreaming of the next time!
Also, even if you’re not able to stop by for a meal, I would highly recommend the NoMad bars (I like the Elephant Bar that’s connected to the restaurant itself but there’s also a separate, larger bar with its own entrance on 28th street that serves slightly more casual food). Well-crafted cocktails and though I don’t drink too much brown liquor, I’ve heard from various sources that they serve the best Manhattans in the city. 🙂