May 8, 2016 § Leave a comment
Sometimes on lazy Sundays, I really love walking up through Union Square and wandering through ABC Carpet & Home, which has kitchen supplies, decor, carpets, furniture, everything you’d need to decorate your dream home if you had no budget. Yes, the goods can get insanely expensive but the presentations always looks so goddamn gorgeous that I can’t help fantasizing about buying up all of their ceramics, objets d’art and wall decor. The store is also wonderful because of the well-known farm-to-table restaurant next door by Jean-Georges Vongerichten, which is beautifully appointed with ABC Carpet & Home wares and offers a lot of vegetable-heavy dishes. It’s usually difficult to get reservations on short notice, but one night, Alice and I managed to get a table and dig into some of the lighter fare they had to offer.
Crab toast with lemon aioli with blood orange negroni and clementine mojito. A nice start that was a surprisingly large portion.
One of my favorite dishes from last time: roast carrot and avocado salad with seeds, sour cream and citrus. It may look like a mess of greens but it’s incredibly flavorful and full of different textures – crunchy seeds and croutons, smooth and creamy avocado, toothsome carrots spiced with cumin. Good for you but delicious too! I’ve tried to replicate this dish at home but there’s always something missing in my version.
Another favorite from my last visit: the insane mushroom pizza with parmesan, oregano and a farm egg – completely meatless but very satisfying and perfectly presented, with a runny bright yellow yolk and crispy, charred crust. We also ordered the roasted hake with crispy potatoes, broccoli and red chile garlic sauce, which was super delicate and fell apart with a fork and had a nice kick thanks to the sauce. All in all, a really lovely and light low-key meal in a beautiful venue.
Via Carota in Late Summer
September 28, 2015 § Leave a comment
From an impromptu dinner at the Via Carota bar sometime in late summer:
Juicy, fresh heirloom tomatoes with bottarga and scallions; thinly sliced beef carpaccio with porcini mushrooms, sharp parmesan and black truffles
Garlic scapes with grilled polenta and pancetta, something that would be equally great for breakfast (maybe with the addition of a fried egg)
Two classics – the fried rabbit with rosemary and garlic and the pappardelle with wild boar ragu, a killer pasta dish
Beautifully set panna cotta with olive oil, sea salt and macerated sour cherries – a perfect dessert with great texture and not too much sugar
Our view from the beautiful bar
Little Park in Tribeca
March 4, 2015 § Leave a comment
I’m a huge fan of chef Andrew Carmellini’s restaurants (Locanda Verde, Lafayette, Bar Primi and others), so when he started getting positive reviews for Little Park, his new farm-to-table, vegetable-focused restaurant in the Smyth Hotel in Tribeca, I knew I wanted to try it. Like all of his other restaurants, Little Park is on a corner and it’s right by the Chambers Street subway stop, making it a maybe too convenient place to stop by on my way home from work. The interior is very neutral in color and there are a lot of large banquettes which means more room for each table. Our lunch group of four started with some spent grain bread and a nice tangy cultured butter, both of which I’m guessing come from farms in NY state and are probably processed and made in house.
For our starters, we ordered the wild mushroom broth with short rib raviolini and black garlic, the crispy brussels sprouts with smoked parsnip and apple and the girandole pasta with black kale, squash and pine nuts. These dishes reminded me a lot of the offerings at ABC Kitchen – lots of vegetables that you almost feel virtuous eating them but flavorful and different enough that it nevertheless feels like an indulgent treat. The mushroom broth tasted super clean and light and actually, when tasted alone, I thought lacked some seasoning, but the miniature ravioli it came with packs a petite yet meaty punch to counteract the mildness.
As for the brussels sprouts…these might give my favorite ones at Tertulia a run for their money. They’re also fried to the point where they’re almost charred and super crispy on the outside but tender on the inside, and instead of using pork belly to give it that umami and smokiness, Carmellini adds smoked parsnip and apple for some sweetness. So addictive. Finally, the girandole was probably my favorite dish of the meal – comforting and cheesy with different textures from the crunchy pine nuts, slippery pasta and soft butternut squash. And it should be noted that while none of these dishes had any meat, we didn’t miss it at all!
Our main courses were the grass fed hangar steak with charred broccoli and green sauce, the spatchcock chicken with New York state freekeh and sweet mustard and the steamed black bass with beluga lentils and oregano. I didn’t try the chicken or the black bass (both of which looked gorgeous on the plate) but really enjoyed my hangar steak – super flavorful and well seasoned without being too chewy – and whatever that herby, green sauce was. And the nicest part about this meal was leaving feeling completely satiated but not gross and bloated, which happens quite often because I can never restrain myself from eating everything in front of me. Carmellini’s restaurants each have their own character and feel and Little Park is no different. While it doesn’t necessarily focus on a particular cuisine (like Italian pastas at Bar Primi or French bistro at Lafayette), it delivers some seriously delicious and refined food that made this unapologetic carnivore think about vegetable-driven food in a different, and definitely positive, way.
March 25, 2012 § 2 Comments
A quick and simple recipe for kale chips – a crispy, salty snack that’s actually good for you! This is how to eat your greens.
Baked kale chips
1 bunch of kale
1 tablespoon olive oil
coarse sea salt
Preheat oven to 300 F. Rinse and thoroughly dry the kale, and then remove the stems and tough center ribs. Cut into large pieces, toss in the olive oil so all the leaves are evenly coated. Sprinkle generously with salt. Lie the pieces in a single layer on a large baking sheet and bake for 20 minutes or until crisp.