Restaurant Week Lunch: SD26

February 3rd, 2010

2nd Course: Wild Bass Acquapazza, Zucchini, Fregola Sarda, Diced Tomatoes

Do you know what it feels like to follow an impressive performance? It usually feels like you won't be nearly as good. You find yourself asking "How do I top THAT?". The answer is simple. Don't try to top it, try to match it. Be its equal & more importantly be yourself. That's exactly what the 2nd course here did.

The raviolo was decadence incarnate. To be frank it made me feel heavy & a bit naughty...& as much as I LIKE that feeling if it goes on too long it can bring me down. That's around the time I took my first bite of the Wild Bass Acquapazza.

Floating atop beautifully cut & cooked zucchini & tomatoes in a flavorful & aromatic broth was a light, flaky, & PERFECTLY cooked piece of poached wild bass. This was the ideal following act to the 1st course.

Restaurant Week Lunch: SD26

February 3, 2010

1st Course: "Uovo" soft egg yolk filled raviolo with truffled butter

There have been moments when I'm eating where something holy & even slightly orgasmic happens to me. It's an ultimate satisfaction that starts on my tongue instantly sends an electric charge straight to the top of my head. I discovered recently that this area is known as the "crown chakra" & it's apparently your personal connection with God.

Well, I suppose food is God & restaurants like SD26 are my church.

This was one of the most beautifully crafted appetizers I've ever had the pleasure of consuming. The presentation appears simple, but the execution is complex. Inside of that glorious & slightly oversized raviolo is a perfectly cooked sunny side up egg- you could vaguely see it through the translucent skin of the pasta. When you broke into it the harmony of flavors sing. The tang of the cheese, the texture of the egg, the creaminess of the butter, & the earthy richness of the truffle say AMEN!

Restaurant Week Dinner: Aquavit

January 28th, 2010

1st Course: Artichoke Bisque w. Truffle Creme Fraiche, Soft Baked Farm Egg, & Smoked Venison
2nd Course: Whole Roasted Cornish Hen w. Parsnip, Spinach, Brussels Sprouts, & Sage Bechamel
Dessert: Spice Cake w. Toasted Butter Pecans & Orange Sorbet

Aquavit is an establisment here in NYC. Since their opening in '87 they've been the prime source for gourmet Scandenavian cooking.

The decor screams old money but not in a way that makes you feel worthless (if you know what I mean). The waitress we had was fantastic.

I wish I could say the same for the food.

That's the reason why I am only showing the artichoke bisque. It's the only thing worth writing about. It was a sumptuous combination of flavors- the truffle creme fraiche paired well with the soft baked egg & venison & although it was rich it wasn't too heavy. I detected a subtle citron note that livened it up considerably. Everything after that was forgettable. The hen & cake were too dry & overall it was bland.

Restaurant Week Lunch: Craftbar

January 27, 2010

Craftbar: 3rd Course, Cranberry Apple Crisp with Maple Creme

After the let down that was the Veal Meatballs, I'm happy to say that this was a lovely little winter dessert.

Not too sweet- the buttery flavor of the crumbles fused perfectly with the warm tart cranberries and sweet, slightly firm apples. The maple creme was a refreshing addition that helped make this dessert a little less predictable.

Restaurant Week Lunch: Craftbar

January 27th 2010

2nd Course: Veal Ricotta Meatballs

Supposedly a "signature dish" at craftbar, I found this entree to be a big let down. The meatballs weren't tender, barely passing my "fork" test* and were bland & salty. The marinara sauce was similar- if not the same as the sauce used with the Risotto Balls, only here it's subtlety reflected the dishes lack of flavor. The only redeeming component of the dish was the crusty bread served alongside it.

*The meatball fork test is simple. A good meatball requires no knife. You should be able to deftly cut into a meatball with one hand and one fork- to use a food analogy it should cut like a hot knife on butter!

Restaurant Week Lunch: Craftbar

January 27, 2010

1st Course: Fried Pecorino Stuffed Risotto Balls.

I was VERY excited to go to Craftbar, as I've got a bit of a crush on Tom Colicchio & I'm a big fan of 'wichcraft. Well, 1st course did NOT dissappoint!

The "balls" were the perfect combination of texture with a crispy fried exterior with just a casual flirtation of saltiness and spice, followed with firm, well cooked risotto, & a decadent warm creamy pecorino center. The marinara sauce surrounding them had just a hint of heat to it but it didn't overpower the dish.

Incidentally, Craftbar had one of the largest Restaurant Week menues I've ever seen. There were so many choices!

NYC Restaurant Week

Do you know what I do even more than go to concerts?

I eat.

Now, I KNOW everybody eats, but no one experiences food the same way & I know very few people who experience food the way I do.

It's NYC Winter Restaurant Week & for me, you may as well call it Christmas. It's one of the most exciting times of the year to be a foodie with limited finances, & boy am I taking advantage!

Stay tuned & I'll share these Culinary (mis)Adventures with you alongside my musical journies!