Bareburger in New York, NY

As my cousin Sandrine was in New York, she could not leave without having a burger. This time, we proposed to go to Bareburger, at their location in Hell's Kitchen. I heard a lot about this place that serves organic meat, but never went before, so you can imagine my excitement. 

I was surprised to see that it was full table service, more used to the fast casual restaurants, where you order at the counter, get a number assigned to you and, they either yell that number when your order is ready or bring it to your table. No, at Bareburger, you can sit and relax. 

Decor wise, there is a play on words between bare and bear that translates not only on the walls, but also on their packaging. 

Menu wise, they have a large choice of dishes, whether appetizers, entrées or desserts. If you do not want a burger, they have a large choice of salads for instance. And, if you are vegetarian, they have a black bean patty or, again, salads. 

For burgers, you can either order one of their specialty ones or built your own. We went for the latter. 

To build your own, you pick the bun, the patty, the "bacon", the cheese, the toppings and the sauce. So, I had a beef patty on a brioche bread, with grilled onions, sautéed mushrooms, brisket as my "bacon", sharp cheddar cheese, ketchup and mayo. 

Restaurant Week: Hakkasan in NYC, NY

My next target for Restaurant Week was Hakkasan, a modern Chinese restaurant that originated in London in 2001 and opened its doors in Hell's Kitchen in April 2012 and earned a Michelin star. I was thinking that the $38 deal for dinner was a good way to try out that place as, the lack of prices on the menu often indicates a pricey meal...

This 11,000 square feet place is pretty impressive with its modern decor and deep blue lighting. The photo above is the lounge area and the one below part of the dining room.

Even more impressive is the long corridor at the entrance that reminded Jodi of a scene in The Shinning. Scary!

They sat us fairly quickly at our table and I admit that I really was not sure what to order as lots of dishes seemed very appetizing.

For instance, for the appetizer, I hesitated between the steamed dim sum platter and the fried one. Well, first I did not know what har gau was and discovered later that it was a shrimp dumpling. Then, they had a fried dumpling with duck and, as I love duck, I decided to go with the fried platter.

There were three dumplings: shrimp, mashed duck and pumpkin, scallops. The presentation was beautiful, especially the duck dumpling that had the shape of a pumpkin. They were delicious: slightly crispy and tasty, the dough was perfect, not too greasy. My favorite was the scallop one, then the shrimp and last the duck (I did not get as much duck taste as I would have loved to). 

Restaurant Week: The Russian Tea Room in NYC, NY

I always wanted to go to The Russian Tea Room, but I admit that I heard so many things about it: food not good and overpriced, and poor service, that it was on the bottom of my list. But then, Summer Restaurant Week happened: it is a great way to try pricey restaurants at a discount (three course meal for $25 for lunch and $38 for dinner), as long as the restaurant embraces the event's purposes and does not cheap out on quality or service. 

So I went to The Russian Tea Room for lunch after booking a table on Opentable. I mention it because I looked at the description of the restaurant and it said that the dress code was business casual meaning long sleeve shirts, no t-shirt or shorts. Well I guess that they are more relaxed for lunch, Midtown being full of tourists, because I saw many people wearing these supposedly not recommended outfits. 

The decor of this place, created in 1927 by former Russian Imperial Ballet members is incredible, a bit over the top, as if we were transported to the 1900s. There is of course the bright red banquettes that seem to be made of plastic (it is not), the chandeliers, and the multiple paintings on the walls (not sure if there is any space left to hang another thing!). 

The first experience on how pricey the place is is the cork fee: one of my friends brought a bottle of champagne from France for a celebration. Apparently, the cork fee was $55! We surely declined. 

So, as we were making up our mind as far as the menu goes, they brought us some bread and butter. I admit that I thought that the bread was not that fresh at that point...

Then, I chose an appetizer: goat cheese and mushroom blinchik that is a crêpe filled with goat cheese, wild mushrooms, melted onions, served with a sauce made with lingonberries. 

When the dish came, I thought that it was a small portion. Fortunately, it was delicious, goat cheese and melted onions pairing very well together, the later having a nice sweetness. And if you love mushrooms, you will not be disappointed either as they definitely stood out. The crêpe itself was perfect: very thin and well cooked, it was nicely soft. I just wished there was more of it. 

For the entrée, I got the chicken à la Czar that is sautéed chicken breast with roasted red peppers and mushrooms in a light cream sauce.

Bobby Van's Grill in New York, NY

There is a large amount of steakhouses Midtown: Ruth's Chris, Empire Steakhouse, Quality Meats, Quality Italian, Smith and Wollensky, Wolfgang Steakhouse...No wonder there are so many considering all the businesses located there. Because, let's be honest: steaks are fantastic in the US, but it comes at a certain price and you will not see that many families in steakhouses, especially now, as the price of meat is going up. Whenever I have visitors from Europe, I tell them to try a good steak if they can afford it, suggesting few places I tried and liked. So this time, I tried Bobby Van's with some of my friends.

Established since 1969, this family business has several locations across the US, five being in Times Square. We went to the one on 50th street that opened in 2006. It has all the characteristics of a steakhouse: masculine, warm and noisy. You may think looking at the photos that the restaurant was empty, but in fact, these photos were taken when I left, a little after 10pm; because, believe me, when we arrived, it was packed!

We had a small room reserved for us and we were all thinking: thank God, we will be able to hear each other. When we sat, I noticed that there was a small notepad on the table, wondering what the usage could be at the time of the smartphones and their note applications.

Menu wise, there is no surprise: you find the usual dishes a steakhouse proposes, such as crab cakes, shrimp cocktail or Caesar salad. Meat wise, they have the traditional cuts: filet mignon, ribeye, sirloin and of course a sizzling porterhouse.

As we were choosing from the menu, they brought us a bread basket with a nice variety, as well as some butter. Some say that the bread brought to the table makes the first impression: try in a way and so, for a steakhouse, you always expect one with different breads, breadsticks being a must have (don't ask me why...).

To go with our meal, we decided to order some wine. Red wine of course as pairing with a white wine our steaks would be a blasphemy. We chose a Bordeaux: Chateau Simard Saint Emilion 2004.

It is a wine that has a full and round structure, perfect with red meats, especially my favorite cut: the ribeye.

But first were the appetizers. I ordered one of my favorite in steakhouses: the crab cake.

Per Se in New York, NY

We dreamt about going to Per Se for a while and decided, for our wedding anniversary, to go there instead of traveling. It was worth it. Acclaimed Chef Thomas Keller and his crew, led by Chef de Cuisine Eli Kaimeh are like magicians. They not only make disappear your appetite and a large sum of money from your bank account, they also erase any memory or reference to any good meal you had before going to Per Se. Yes, after dining at Per Se, any good restaurant will be like going to MacDonald's after tasting the burger at Minetta Tavern. This team shows so much technique and artistry that we were blown away.

Before I talk about the food, let me tell you a bit about this restaurant. Located on the fourth floor of the Time Warner Center, the American Chef Thomas Keller opened Per Se in 2004. It soon received the accolades of critics and easily gained three Michelin stars, reaching the top of the New York dining scene and being constantly mentioned in best restaurants ranking, including world best. 

Arriving at the restaurant, my heart was beating faster from the excitement to finally go there. We sat few minutes in their anti chamber of heaven, looking at the blue doors that are a reference to Thomas Keller's flagship The French Laundry in California (the dining room has 62 seats like The French Laundry - another reference?).

Then, it was time to start this culinary adventure. We were warmly welcomed by the staff and got seated at a table overlooking Columbus Circle and Central Park, the latter reminding me that I would probably need the gym later on...

To make sure everything was at its place, they brought Jodi a little stool for her bag...

I started by ordering a glass of wine picked from their impressive list displayed on an IPad. 

I went for a glass of Jean Foillard Morgon Côte du Py, 2012:

We made our choice from the menu. Per Se proposes two prix fixe for $310 service included: the vegetarian menu (Jodi's pick) and the Chef's Tasting, each of them having 9 courses. For each course, you have two choices, some of them including an up charge, as prepared with luxurious items such as foie gras, caviar or truffles. Know that the menu will change on a daily basis, although some of the dishes, search as the first course I got seems to be a recurring choice.

So, let's see what we got!

Amuse-Bouche:

For Jodi, it was a cone with Belgian endives, grapefruit and cream cheese:

For me, a cone with marinated salmon and cream cheese:

Le Bernardin in New York, NY

Before stating that you definitely do not like fish, go to Le Bernardin, the three Michelin starred restaurant of Chef Eric Ripert and Maguy Coze, located in Midtown Manhattan. This place, opened in 1986 is the pinnacle of seafood in America and kept a solid reputation all these years. There is no doubt Chef Ripert is talented, crafting an elegant and tasteful menu that even the most skeptical will rave about, but, behind the scenes is one man, an incredible fish butcher by the name of Justo Thomas, who takes care of more than 1,000 pounds of fish per day, requiring three people to replace him when he is on vacation! Thanks to his craftsmanship, you will not find one bone or fish part that you cannot eat, filleting fishes to perfection and ensuring you have the best quality on your plate, making the whole experience there unforgettable (I just drooled by the way just thinking about it).

We went there for our wedding anniversary, for a first celebration (yes, we had two!). I do not really remember the decor, three years ago, when we went for dinner, right before their renovations, adding a lounge to the restaurant, where I believe you can just walk in and have a more casual experience than in the dining room (Gentlemen, jacket is required). The decor is classy, modern and warm, with a beautiful painting in the back from Brooklyn artist Ran Ortner representing the sea, dominating the entire dining room.

As we were still deciding what to pick from the menu, they brought us an amuse bouche.

It was composed of:

Goat cheese and beet in phyllo:

Oyster from Washington State with sea beans:

Carrot and ginger soup with a tuile:

That was a great way to start, my preference going to the soup because I thought that it had complex flavors. Even Jodi, who does not like carrot loved it.

Then, they brought us some bread and butter.

Larb Ubol, Thai restaurant in Hell's Kitchen, NYC, New York

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own! 

There are so many Thai restaurants in New York, that I was a bit skeptical when I received an invitation from Kao Srisuphasiri, one of the owners of Larb Ubol, a Thai restaurant located in the bottom part of Hell's Kitchen. Even there, that restaurant is surrounded by other ones serving Thai food. I soon understood why Larb Ubol is original. 

Well, like many Thai places, you do not go there for the decor and they admit that they prefer putting the money on the food as this is the reason why customers come back. Entering in the restaurant, you immediately notice the big empty space at the entrance: at this point, they are not really sure what to put there, whether a plant, fountain or tables. For the moment, it is nice because it does not feel too crowded. 

The decor is very simplistic: banquettes and chair backs are covered with Thailand’s traditional checkered pha khao ma cloth used to fashion everything from sarongs to hammocks. On the ceiling and walls, some small umbrellas coming from Thailand:

So, it was clear that we were there for the food, and we made sure we tried several dishes prepared by Chef Ratchanee Sumpatboon, who worked for 20 years in New York City, in well known restaurants, such as Zabb Elee. Her menu is Isan cuisine, from the North East of Thailand, characterized by its heat, chili peppers being prominent, as well as sticky rice, used as we would bread.

Looking at the menu, I immediately noticed the absence of the massaman or penang curry I am used to seeing in Thai restaurants, the only well known dishes being Pad See ew or Pad Thai. I guess that is where Larb Ubol is different. So, it was time to check it out!

To start our feast, we ordered a Thai beer (Singha):

Greek cuisine at Snack EOS in Hell's Kitchen

As we were walking on the low part of Hell's Kitchen, we noticed this restaurant with this heavy oak door and floor to ceiling windows that looked like a wine bar, modern and at the same time rustic. We looked at the menu and decided to try it for dinner. We just discovered Snack Eos, a Greek Taverna that opened in November 2013. 

It is not a big place, but it has sufficient space to accommodate large groups as it was the case when we went there. The menu is Greek, but refined and we were thrilled to try some of their small dishes to get a good feel of the place. 

First they brought us an amuse that was made with chickpea and olive oil, a nice way to start:

We then started with a dip sampler. 

It was composed of tzatziki (made of cucumber, goat and cow milk yogurt, garlic and dill):