tag:blogger.com,1999:blog-65422595668979244932024-02-20T10:24:32.936-05:00The Official Foodies In NYCFoodiesInNYChttp://www.blogger.com/profile/03917131907429246791noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-6542259566897924493.post-53123189672485782142018-06-08T19:27:00.000-04:002018-06-08T19:27:21.432-04:00Remembering BourdainThe world lost an incredible talent. While we haven’t posted much in recent years (marriage, moving, babies!), but this news brought the Foodies together to share our sorrow in the loss of Anthony Bourdain. We read his books, frequented his haunts, watched his shows and were overall fans. We, like the rest of you, are so very sad.<br />
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We wanted to share one of our favorite pieces that he wrote for The New Yorker– it’s an oldie but goodie from 1999. So quintessentially “Bourdain.” Rest easy, Tony.<br />
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<a href="https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this" target="_blank">“Don’t Eat Before Reading This”</a><br />
A New York chef spills some trade secrets.<br />
By Anthony Bourdain<br />
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Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish. Your first two hundred and seven Wellfleet oysters may transport you to a state of rapture, but your two hundred and eighth may send you to bed with the sweats, chills, and vomits.<br />
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Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times—superstition, a contempt for outsiders, and a loyalty to no flag but their own.<br />
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A good deal has changed since Orwell’s memoir of the months he spent as a dishwasher in “Down and Out in Paris and London.” Gas ranges and exhaust fans have gone a long way toward increasing the life span of the working culinarian. Nowadays, most aspiring cooks come into the business because they want to: they have chosen this life, studied for it. Today’s top chefs are like star athletes. They bounce from kitchen to kitchen—free agents in search of more money, more acclaim.<br />
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I’ve been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands. A few years ago, I wasn’t surprised to hear rumors of a study of the nation’s prison population which reportedly found that the leading civilian occupation among inmates before they were put behind bars was “cook.” As most of us in the restaurant business know, there is a powerful strain of criminality in the industry, ranging from the dope-dealing busboy with beeper and cell phone to the restaurant owner who has two sets of accounting books. In fact, it was the unsavory side of professional cooking that attracted me to it in the first place. In the early seventies, I dropped out of college and transferred to the Culinary Institute of America. I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos. I would climb the chain of command from mal carne (meaning “bad meat,” or “new guy”) to chefdom—doing whatever it took until I ran my own kitchen and had my own crew of cutthroats, the culinary equivalent of “The Wild Bunch.”<br />
A year ago, my latest, doomed mission—a high-profile restaurant in the Times Square area—went out of business. The meat, fish, and produce purveyors got the news that they were going to take it in the neck for yet another ill-conceived enterprise. When customers called for reservations, they were informed by a prerecorded announcement that our doors had closed. Fresh from that experience, I began thinking about becoming a traitor to my profession.<br />
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Say it’s a quiet Monday night, and you’ve just checked your coat in that swanky Art Deco update in the Flatiron district, and you’re looking to tuck into a thick slab of pepper-crusted yellowfin tuna or a twenty-ounce cut of certified Black Angus beef, well-done—what are you in for?<br />
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The fish specialty is reasonably priced, and the place got two stars in the Times.Why not go for it? If you like four-day-old fish, be my guest. Here’s how things usually work. The chef orders his seafood for the weekend on Thursday night. It arrives on Friday morning. He’s hoping to sell the bulk of it on Friday and Saturday nights, when he knows that the restaurant will be busy, and he’d like to run out of the last few orders by Sunday evening. Many fish purveyors don’t deliver on Saturday, so the chances are that the Monday-night tuna you want has been kicking around in the kitchen since Friday morning, under God knows what conditions. When a kitchen is in full swing, proper refrigeration is almost nonexistent, what with the many openings of the refrigerator door as the cooks rummage frantically during the rush, mingling your tuna with the chicken, the lamb, or the beef. Even if the chef has ordered just the right amount of tuna for the weekend, and has had to reorder it for a Monday delivery, the only safeguard against the seafood supplier’s off-loading junk is the presence of a vigilant chef who can make sure that the delivery is fresh from Sunday night’s market.<br />
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Generally speaking, the good stuff comes in on Tuesday: the seafood is fresh, the supply of prepared food is new, and the chef, presumably, is relaxed after his day off. (Most chefs don’t work on Monday.) Chefs prefer to cook for weekday customers rather than for weekenders, and they like to start the new week with their most creative dishes. In New York, locals dine during the week. Weekends are considered amateur nights—for tourists, rubes, and the well-done-ordering pretheatre hordes. The fish may be just as fresh on Friday, but it’s on Tuesday that you’ve got the good will of the kitchen on your side.<br />
People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage. In many kitchens, there’s a time-honored practice called “save for well-done.” When one of the cooks finds a particularly unlovely piece of steak—tough, riddled with nerve and connective tissue, off the hip end of the loin, and maybe a little stinky from age—he’ll dangle it in the air and say, “Hey, Chef, whaddya want me to do with this?” Now, the chef has three options. He can tell the cook to throw the offending item into the trash, but that means a total loss, and in the restaurant business every item of cut, fabricated, or prepared food should earn at least three times the amount it originally cost if the chef is to make his correct food-cost percentage. Or he can decide to serve that steak to “the family”—that is, the floor staff—though that, economically, is the same as throwing it out. But no. What he’s going to do is repeat the mantra of cost-conscious chefs everywhere: “Save for well-done.” The way he figures it, the philistine who orders his food well-done is not likely to notice the difference between food and flotsam.<br />
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Then there are the People Who Brunch. The “B” word is dreaded by all dedicated cooks. We hate the smell and spatter of omelettes. We despise hollandaise, home fries, those pathetic fruit garnishes, and all the other cliché accompaniments designed to induce a credulous public into paying $12.95 for two eggs. Nothing demoralizes an aspiring Escoffier faster than requiring him to cook egg-white omelettes or eggs over easy with bacon. You can dress brunch up with all the focaccia, smoked salmon, and caviar in the world, but it’s still breakfast.<br />
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Even more despised than the Brunch People are the vegetarians. Serious cooks regard these members of the dining public—and their Hezbollah-like splinter faction, the vegans—as enemies of everything that’s good and decent in the human spirit. To live life without veal or chicken stock, fish cheeks, sausages, cheese, or organ meats is treasonous.<br />
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Like most other chefs I know, I’m amused when I hear people object to pork on nonreligious grounds. “Swine are filthy animals,” they say. These people have obviously never visited a poultry farm. Chicken—America’s favorite food—goes bad quickly; handled carelessly, it infects other foods with salmonella; and it bores the hell out of chefs. It occupies its ubiquitous place on menus as an option for customers who can’t decide what they want to eat. Most chefs believe that supermarket chickens in this country are slimy and tasteless compared with European varieties. Pork, on the other hand, is cool. Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you’re more likely to win the Lotto than to contract trichinosis. Pork tastes different, depending on what you do with it, but chicken always tastes like chicken.<br />
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Another much maligned food these days is butter. In the world of chefs, however, butter is in everything. Even non-French restaurants—the Northern Italian; the new American, the ones where the chef brags about how he’s “getting away from butter and cream”—throw butter around like crazy. In almost every restaurant worth patronizing, sauces are enriched with mellowing, emulsifying butter. Pastas are tightened with it. Meat and fish are seared with a mixture of butter and oil. Shallots and chicken are caramelized with butter. It’s the first and last thing in almost every pan: the final hit is called “monter au beurre.” In a good restaurant, what this all adds up to is that you could be putting away almost a stick of butter with every meal.<br />
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If you are one of those people who cringe at the thought of strangers fondling your food, you shouldn’t go out to eat. As the author and former chef Nicolas Freeling notes in his definitive book “The Kitchen,” the better the restaurant, the more your food has been prodded, poked, handled, and tasted. By the time a three-star crew has finished carving and arranging your saddle of monkfish with dried cherries and wild-herb-infused nage into a Parthenon or a Space Needle, it’s had dozens of sweaty fingers all over it. Gloves? You’ll find a box of surgical gloves—in my kitchen we call them “anal-research gloves”—over every station on the line, for the benefit of the health inspectors, but does anyone actually use them? Yes, a cook will slip a pair on every now and then, especially when he’s handling something with a lingering odor, like salmon. But during the hours of service gloves are clumsy and dangerous. When you’re using your hands constantly, latex will make you drop things, which is the last thing you want to do.<br />
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Finding a hair in your food will make anyone gag. But just about the only place you’ll see anyone in the kitchen wearing a hat or a hairnet is Blimpie. For most chefs, wearing anything on their head, especially one of those picturesque paper toques—they’re often referred to as “coffee filters”—is a nuisance: they dissolve when you sweat, bump into range hoods, burst into flame.<br />
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The fact is that most good kitchens are far less septic than your kitchen at home. I run a scrupulously clean, orderly restaurant kitchen, where food is rotated and handled and stored very conscientiously. But if the city’s Department of Health or the E.P.A. decided to enforce every aspect of its codes, most of us would be out on the street. Recently, there was a news report about the practice of recycling bread. By means of a hidden camera in a restaurant, the reporter was horrified to see returned bread being sent right back out to the floor. This, to me, wasn’t news: the reuse of bread has been an open secret—and a fairly standard practice—in the industry for years. It makes more sense to worry about what happens to the leftover table butter—many restaurants recycle it for hollandaise.<br />
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What do I like to eat after hours? Strange things. Oysters are my favorite, especially at three in the morning, in the company of my crew. Focaccia pizza with robiola cheese and white truffle oil is good, especially at Le Madri on a summer afternoon in the outdoor patio. Frozen vodka at Siberia Bar is also good, particularly if a cook from one of the big hotels shows up with beluga. At Indigo, on Tenth Street, I love the mushroom strudel and the daube of beef. At my own place, I love a spicy boudin noir that squirts blood in your mouth; the braised fennel the way my sous-chef makes it; scraps from duck confit; and fresh cockles steamed with greasy Portuguese sausage.<br />
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I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam. Admittedly, it’s a life that grinds you down. Most of us who live and operate in the culinary underworld are in some fundamental way dysfunctional. We’ve all chosen to turn our backs on the nine-to-five, on ever having a Friday or Saturday night off, on ever having a normal relationship with a non-cook.<br />
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Being a chef is a lot like being an air-traffic controller: you are constantly dealing with the threat of disaster. You’ve got to be Mom and Dad, drill sergeant, detective, psychiatrist, and priest to a crew of opportunistic, mercenary hooligans, whom you must protect from the nefarious and often foolish strategies of owners. Year after year, cooks contend with bouncing paychecks, irate purveyors, desperate owners looking for the masterstroke that will cure their restaurant’s ills: Live Cabaret! Free Shrimp! New Orleans Brunch!<br />
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In America, the professional kitchen is the last refuge of the misfit. It’s a place for people with bad pasts to find a new family. It’s a haven for foreigners—Ecuadorians, Mexicans, Chinese, Senegalese, Egyptians, Poles. In New York, the main linguistic spice is Spanish. “Hey, maricón! chupa mis huevos” means, roughly, “How are you, valued comrade? I hope all is well.” And you hear “Hey, baboso! Put some more brown jiz on the fire and check your meez before the sous comes back there and fucks you in the culo!,” which means “Please reduce some additional demi-glace, brother, and reëxamine your mise en place, because the sous-chef is concerned about your state of readiness.”<br />
Since we work in close quarters, and so many blunt and sharp objects are at hand, you’d think that cooks would kill one another with regularity. I’ve seen guys duking it out in the waiter station over who gets a table for six. I’ve seen a chef clamp his teeth on a waiter’s nose. And I’ve seen plates thrown—I’ve even thrown a few myself—but I’ve never heard of one cook jamming a boning knife into another cook’s rib cage or braining him with a meat mallet. Line cooking, done well, is a dance—a highspeed, Balanchine collaboration.<br />
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I used to be a terror toward my floor staff, particularly in the final months of my last restaurant. But not anymore. Recently, my career has taken an eerily appropriate turn: these days, I’m the chef de cuisine of a much loved, old-school French brasserie/bistro where the customers eat their meat rare, vegetarians are scarce, and every part of the animal—hooves, snout, cheeks, skin, and organs—is avidly and appreciatively prepared and consumed. Cassoulet, pigs’ feet, tripe, and charcuterie sell like crazy. We thicken many sauces with foie gras and pork blood, and proudly hurl around spoonfuls of duck fat and butter, and thick hunks of country bacon. I made a traditional French pot-au-feu a few weeks ago, and some of my French colleagues—hardened veterans of the business all—came into my kitchen to watch the first order go out. As they gazed upon the intimidating heap of short ribs, oxtail, beef shoulder, cabbage, turnips, carrots, and potatoes, the expressions on their faces were those of religious supplicants. I have come home. ♦<br />
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Annehttp://www.blogger.com/profile/14007416992279461830noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-67462242967612459972016-07-11T15:05:00.000-04:002016-07-11T15:05:06.193-04:00Finding my Way Through LA – Stomach First!<br />
So this foodie moved to the left coast! While I was learning
to live my new life in Los Angeles with my boyfriend-then-fiancé-now husband
Steven, I was always on the lookout for good – nay GREAT - food. In a city of
fitness and health nuts, the words “comfort food” are often verboten. But when
you’re in a new home, a new time zone, and new relationship, sometimes comfort
food is just what you need.<br />
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While it’s been almost 3 years since my move, here are three
go-to restaurants that helped keep my “foodie homesickness” at bay. <o:p></o:p></div>
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<a href="http://www.casaado.com/">Casa Ado</a> – This place
shouldn’t work. It’s a dark rustic Italian restaurant located in the prime real
estate section of the Marina del Rey beach front. Nothing about it screams
“Beach Side Restaurant” or “Just Add Avocado and Chia!” which is maybe why it
actually does work for me (I love a good contradiction).<span style="mso-spacerun: yes;"> </span>Among the bars, wings, surf shops and taco places
along Washington Boulevard, sits the little gem of a restaurant. It was the
first restaurant I went to in LA that made me go “oh….maybe this place IS a
foodie town.” The homemade pastas, the delicate cheeses, the friendly (mostly
Italian) wait staff, the red wine list, the dripping wax of candles over the long-ago-emptied
bottles of Chianti, makes this place scream Lower East Side…but alas, here it
sits, on the beach, next to the Venice Whaler.<o:p></o:p></div>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 9"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
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If you go, the Grilled Ciabatta bread served with Burrata
cheese, onions Marmellate, crispy Pancetta in a Vincotto dressing is a MUST! Did
I mention it’s in walking distance from our apartment? BRB…</div>
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<a href="http://www.baycitiesitaliandeli.com/">Bay Cities
Italian Deli & Bakery</a> – OK this isn’t really a restaurant. This is more
of a specialty market and deli that has been a “must” for us whenever we have
to bring something for a picnic at <a href="http://www.malibuwines.com/#about">Malibu
Wines</a> (more about that in another post!) or when we just want some great
food that we can grab and go! Everyone goes there for the <a href="http://www.surfsantamonica.com/ssm_site/the_lookout/news/News-2011/February-2011/02_17_2011_Bay_Cities_Deli.html">Godmother</a>,
a traditional Italian sub with any meat/cheese combo you want -
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<!--StartFragment--><span style="font-family: "calibri";">but the whole point is to cram get every type of
Italian meat your heart can possibly stand into this sandwich. And it’s
delicious.</span> However, I go
for the Caprese sub– sometime with Burrata (if I have a lot of napkins) or
sometimes with traditional good old fashioned mozzarella cheese. What makes
these sandwiches so divine is the crusty yet chewy I-think-I’ve-died-and-gone-to-yeasty-heaven
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Y2qwBZVuacxbkn6fNpUrktxncacnVm98IfJtAQrJcXIF0M4JehT8Eo6YQjjWxw6wE00_a1vzqymn4Z9VdEwgsWAuCwreEqj9LK79xKOi_gU6BV5_zQiuvuwvWGRwDC3fpCelyb8Ki_o/s1600/Godmother.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Y2qwBZVuacxbkn6fNpUrktxncacnVm98IfJtAQrJcXIF0M4JehT8Eo6YQjjWxw6wE00_a1vzqymn4Z9VdEwgsWAuCwreEqj9LK79xKOi_gU6BV5_zQiuvuwvWGRwDC3fpCelyb8Ki_o/s320/Godmother.png" width="320" /></a></td></tr>
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UnhideWhenUsed="true" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of figures"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope return"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="line number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="page number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of authorities"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
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<!--StartFragment--><span style="font-family: "calibri";"><span style="font-size: small;">Vittorio and the famous Godmother - source http://www.surfsantamonica.com/ssm_site/the_lookout/news/News-2011/February-2011/02_17_2011_Bay_Cities_Deli.html
- photo by Gene Williams</span></span></td></tr>
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Our new “thing” is to
order an extra loaf and stick it in the freezer to make chicken or meatball
parm sandwiches (confession, I’ve also just ripped hunks of it off and dipped
it in olive oil or peanut butter – don’t judge). The market in Bay Cities is
amazing too.<span style="mso-spacerun: yes;"> </span>It’s hard to leave there
without dropping at least $50 on things like candied figs, roasted peppers, capers,
Italian cheeses, gelato, etc. <o:p></o:p></div>
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<br />
<div class="MsoNormal">
<a href="http://www.huckleberrycafe.com/">Huckleberry</a> –
When Steven was “wooing” me to move to LA, he knew the way there was through my
stomach - he’s read this blog…he is no dummy! One afternoon, we went for lunch
at this little café in the heart of Santa Monica called Huckleberry. The line
twisted around to the back, and seats were scarce so I knew that 1) This would
be GOOD and 2) Ugh this LINE! But I’m in LA so everyone was eerily happy and
patient. The menu consists of homemade, locally sourced dishes and bakery items
that can either be whole meals, just snacks or dessert (two words: BANANA
PUDDING). For lunch I ordered the BLTA - minus the T…sorry I’m just not a huge
tomato person. This “goddess” of a sandwich layered “Niman Ranch” bacon (not
sure what that is…but carry on Niman!), avocado, arugula & aioli on the
largest slices of hearty country bread I’ve ever seen. The toast was warm and
crusty, the bacon savory and the avocado and aioli added a creamy smoothness. I’ve
since been back several times and have never been disappointed!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In short my foodie friends, while this girl may not be
posting from NYC anymore, I still want to share this blog with my great friends
who love to eat and write about food. Just call me the new “LA Correspondent.”<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here is the contact info for the restaurants mentioned.
Please visit if you are in LA and let us know what you think!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://www.casaado.com/">Casa Ado</a><o:p></o:p></div>
<div class="MsoNormal">
12 West Washington Blvd.<o:p></o:p></div>
<div class="MsoNormal">
Marina del Rey, CA 90292<o:p></o:p></div>
<div class="MsoNormal">
310.577.2589<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://www.baycitiesitaliandeli.com/">Bay Cities
Italian Deli & Bakery</a> <o:p></o:p></div>
<div class="MsoNormal">
1517 Lincoln Blvd<o:p></o:p></div>
<div class="MsoNormal">
Santa Monica, CA 90401<o:p></o:p></div>
<div class="MsoNormal">
310.395.8279<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://www.huckleberrycafe.com/menu.html">Huckleberry</a><o:p></o:p></div>
<div class="MsoNormal">
1014 Wilshire Blvd<o:p></o:p></div>
<div class="MsoNormal">
Santa Monica, CA 90401<o:p></o:p></div>
<div class="MsoNormal">
301.451.2311<o:p></o:p></div>
<!--EndFragment--><br />
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<br /></div>
Annehttp://www.blogger.com/profile/14007416992279461830noreply@blogger.com9tag:blogger.com,1999:blog-6542259566897924493.post-6647198489644038602015-02-08T20:19:00.000-05:002015-02-09T11:48:29.188-05:00The Reprieve<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://www.blogger.com/null" name="_GoBack"></a>Like a fine wine, we all just get better with age -
more educated, more patient, more sophisticated - the list goes on and on. So
while we may like to think we’re impervious to time, the Foodies in NYC have
aged. We’ve grown up; fallen in and out of love; moved on and moved out, but
still managed to keep a big space in our hearts for the one thing that brought
us all together...New York.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
I
personally LOVE New York. It’s where I’ve always wanted to be, to “make it”, to
walk the cobblestone streets and work in an office high in the sky. It’s where
I came to find new friends and forget enemies. And the absolute best thing
about it is that the city can be that exact thing or something completely
different to someone else. New York can be anything to anyone. It’s donuts can
be croissants. It’s bagels are literally why the “everything” topping was
invented. New York is ramen and dim sum, and tapas and paella, and tacos
and...PIZZA, oh god is it pizza! New York, <a href="http://33.media.tumblr.com/tumblr_lrxe6h2pM71qffj5lo1_500.gif">to me, is
perfect</a>. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUBe1JAmJVjrrYLAQqwLp2AtaolG_okVPSwMCU4aSZDSFe9wIqy86e5vmBJ7TcbsgHQozhWK8xkfKInaC1qI__c3OcIJ26YoCi6vIEecjKtKquRyq8HOzP-ts56bCJBLDO9Ys7wh36Bc/s1600/Blog+post+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUBe1JAmJVjrrYLAQqwLp2AtaolG_okVPSwMCU4aSZDSFe9wIqy86e5vmBJ7TcbsgHQozhWK8xkfKInaC1qI__c3OcIJ26YoCi6vIEecjKtKquRyq8HOzP-ts56bCJBLDO9Ys7wh36Bc/s1600/Blog+post+1.jpg" height="320" width="236" /></a>So
when a dear family friend “challenged” me to organize dinner at one of the best
restaurants in New York, as a foodie I have to say I was quite intimidated. For
those of you that may not have heard of this little place, here are some stats:<o:p></o:p></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin-bottom: 0.0001pt;">One of only seven
restaurants in New York with three <a href="http://en.wikipedia.org/wiki/Michelin_Guide">Michelin stars</a><o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: 0.0001pt;">Voted by <a href="http://en.wikipedia.org/wiki/Zagats"><i>Zagat</i></a> as NYC’s Most
Popular and No. 1 for Food<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: 0.0001pt;">Ranked the #1
restaurant in New York<o:p></o:p></li>
</ul>
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<br /></div>
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Simple
stated, <a href="http://le-bernardin.com/">Le Bernardin</a> is a culinary
mecca.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
So
scheduling around over a dozen 30-ish birthdays, five weddings, four funerals,
and numerous other engagements, we finally booked the meal of a lifetime.<br />
<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Upon
arrival, the restaurant sparkled. It may have just been my utter and
unadulterated excitement but from the kind greeting we received to the gorgeous
place settings as we took our seats, the entrance alone set the tone for the
rest of the night. <o:p></o:p></div>
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<br /></div>
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Now, I
could go on and on about every single bite and morsel of flavor and texture but
I also believe that like life, a good meal can only be truly seen, felt, heard,
smelled, and of course tasted, first hand. I will however tell you that the
Chef’s Tasting Menu BLEW MY MIND. Paired with the most delectable wines on the
planet, the meal brought me to tears (literally, I cried when I took one bite
of the Grilled Escolar with a soy-lemon emulsion). <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBPEtr2bMyR1BfDtLTkePbAN_7GgW_QxJc5O4X6-ohs1H5ky80JxuqKSy-4aDkeJXZm7WOe36AsJZXb7AWmC1ttfYj0tltXrO3lRqUGcedskaSMKVX03Tys58558MbDwcTkBX9qLWsNA/s1600/blog+post+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBPEtr2bMyR1BfDtLTkePbAN_7GgW_QxJc5O4X6-ohs1H5ky80JxuqKSy-4aDkeJXZm7WOe36AsJZXb7AWmC1ttfYj0tltXrO3lRqUGcedskaSMKVX03Tys58558MbDwcTkBX9qLWsNA/s1600/blog+post+2.jpg" height="320" width="226" /></a>But
taking emotion out of it and getting down to brass tacks, the meal was
perfectly executed. Kicking off with a tangy yet sweet Tairagi Clam in an apple
ginger broth (pictured above) and moving on to a savory Lobster “Lasagna” with truffle butter (pictured left),
the meal sung like a perfectly harmonized choir. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
All
six courses were complemented by an encore of perfect “peared” desserts
including a Roasted Bosc Pear with a olive oil emulsion and a trio of chocolate
mousse truffles. I could not imagine the experience being any more
perfect...until the restaurant "captain" brought us into the back to
meet Chef de Cuisine <a href="http://www.crainsnewyork.com/article/20110619/FREE/306199978/how-eric-ripert-keeps-le-bernardin-cooking">Chris
Mueller</a> orchestrating a kitchen that resembled a well-choreographed ballet,
with each section moving in absolute synchronization. Capping off the night we
took a quick stop at the Aldo Sohm Wine Bar, to end the night on a high note.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YxhvZXxkkOr1okZIUH8wzYXntAo5dGHv9IeLQYHn1ttL0W8qqbNZ85RRwKztTJWtG3du9Nrji3XpVvPLyogsS5oJgHHfn91p8SydYeivm6g2OujWNzTmXKwOWyzUNRTz9vseta4eL7I/s1600/blog+post+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YxhvZXxkkOr1okZIUH8wzYXntAo5dGHv9IeLQYHn1ttL0W8qqbNZ85RRwKztTJWtG3du9Nrji3XpVvPLyogsS5oJgHHfn91p8SydYeivm6g2OujWNzTmXKwOWyzUNRTz9vseta4eL7I/s1600/blog+post+3.jpg" height="320" width="237" /></a>While
I know I’m not breaking down any barriers or uncovering a new civilization that
will change the world we live in today with this post, I can honestly say that
this meal was life-changing. It reminded me why I love New York so much and
that like my city - our city - New York is and always will be an experience for each
and every one of us that will shape our existence. So while the world may be
our oyster, New York is its perfect pearl. So, thanks for all the food memories New York, I can't wait to indulge in more of them!<br />
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><a href="http://le-bernardin.com/">Le Bernardin</a><o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i>155
West 51st Street, New York, NY 10019<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><a href="https://www.blogger.com/null" title="Call via Hangouts">(212) 554-1515</a><o:p></o:p></i></div>
<br />
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<i>Special thanks to our "dear friends," Vince and Grace DiDonato for sharing this New York experience with us.</i></div>
FoodiesInNYChttp://www.blogger.com/profile/03918341830732387861noreply@blogger.com1New York, NY, USA40.7127837 -74.00594130000001840.3275822 -74.651388300000022 41.097985200000004 -73.360494300000013tag:blogger.com,1999:blog-6542259566897924493.post-55718177157302946872013-08-16T11:27:00.000-04:002013-09-13T17:14:18.807-04:00Livin’ it up at Lafayette<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfYHQ4Jegq_VvpgyPXJq11ZHvn4ccu3KJWgAF0aF5Mnuc9V3Em4ydoyDQqfO1RcpBzi4dbrQcEuzzSxlJYETWrezGwRDlf2DlYjovkpNpGy8y-Pshtt7DNDP-UhsZH7qHeujyF8ynUa1n/s1600/lafayette+1.png" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="The charcuterie platter from Lafayette Grand Cafe & Bakery NYC. " border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfYHQ4Jegq_VvpgyPXJq11ZHvn4ccu3KJWgAF0aF5Mnuc9V3Em4ydoyDQqfO1RcpBzi4dbrQcEuzzSxlJYETWrezGwRDlf2DlYjovkpNpGy8y-Pshtt7DNDP-UhsZH7qHeujyF8ynUa1n/s200/lafayette+1.png" title="The charcuterie platter from Lafayette Grand Cafe & Bakery NYC. " width="200" /></a><span style="font-family: Georgia, Times New Roman, serif;">There is
nothing more exciting for a foodie than scoring a reservation to a new, hot
restaurant. You scour the menu days in advance plotting what you think you are
going to order, you skim the latest reviews and pick out the right 'I-may-just-be-so-cool
–that-I-eat-here-2x-a-week' outfit.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Anticipating
our last FoodiesInNYC trip to </span><a href="http://lafayetteny.com/" style="font-family: Georgia, 'Times New Roman', serif;">Lafayette </a><span style="font-family: Georgia, 'Times New Roman', serif;">made me feel giddy. It had been a while
since the ladies got together, and going to <a href="https://twitter.com/andrecarmellini">Andrew Carmellini's</a> (of </span><a href="http://www.thedutchnyc.com/" style="font-family: Georgia, 'Times New Roman', serif;">The Dutch</a><span style="font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://locandaverdenyc.com/" style="font-family: Georgia, 'Times New Roman', serif;">Locanda Verde</a><span style="font-family: Georgia, 'Times New Roman', serif;">) new hot spot was the
cherry on my sundae.</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9l_6Iu3rv25h07qBCEiB8Nr0VH4TvEvjeIjSYNk606Ndg5Mn7OeVn94bjxsO7SvGD2toRaI8IoJEReITBrR71ZXQJ_Ym6DtFBDJwX8cdcn2lVPsXclPm6JmLB0UhuVzS2ZCtaNDfgVao/s1600/lafayette+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjolQekBtyvVNL3H1Dct3fCx1sATqDMjrboOF7IXk1-Ge8nAxLPWep9DusnKnL5oyNXvFCVp5PC7V3JKLww3q1WGWNkvBiGdATIoP1QM8_WoTNuJtf9epdzCfsYQULcBZXhgLzq-cyrZaN/s1600/Lafayette+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9l_6Iu3rv25h07qBCEiB8Nr0VH4TvEvjeIjSYNk606Ndg5Mn7OeVn94bjxsO7SvGD2toRaI8IoJEReITBrR71ZXQJ_Ym6DtFBDJwX8cdcn2lVPsXclPm6JmLB0UhuVzS2ZCtaNDfgVao/s1600/lafayette+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Ravioli from Lafayette Grand Cafe and Bakery NYC " border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9l_6Iu3rv25h07qBCEiB8Nr0VH4TvEvjeIjSYNk606Ndg5Mn7OeVn94bjxsO7SvGD2toRaI8IoJEReITBrR71ZXQJ_Ym6DtFBDJwX8cdcn2lVPsXclPm6JmLB0UhuVzS2ZCtaNDfgVao/s200/lafayette+2.JPG" title="Ravioli from Lafayette Grand Cafe and Bakery NYC " width="150" /></a><span style="font-family: Georgia, Times New Roman, serif;">The
evening started with a reasonably priced, crisp and delicious bottle of rosé (reminiscent of the wine I drink on my recent honeymoon in St.
Tropez) and a celebrity sighting - <a href="http://en.wikipedia.org/wiki/Serena_Altschul">Serena Altschul</a> of MTV
and CBS Sunday Morning fame.<span lang="EN-GB"><o:p></o:p></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Now,
while Lafayette is French and NYC is having a French restaurant resurgence,
this is no bistro. Ladies and gents, if you want escargots and steak frites, go
somewhere else (like <a href="http://www.foodiesinnyc.com/2012/10/neither-rain-nor-snow-nor-tornado.html">Les Halles</a>). Lafayette is more subtle.<span lang="EN-GB"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">We
started with the charcuterie which including homemade duck mousse, pate, and
other cured meat delights. For $30, it was an unbelievable value and since we
devoured it with thick, rustic bread, we were pretty full.<span lang="EN-GB"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Post-meat,
we did the frisee salad with bacon maison and poached egg. I was in salty
paradise. The bitterness of the frisee combined with the warm salty
accompaniments was addicting. This was a
highlight for me, but I was alone in my opinion. Anne and Christa weren't
wowed.<span lang="EN-GB"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjolQekBtyvVNL3H1Dct3fCx1sATqDMjrboOF7IXk1-Ge8nAxLPWep9DusnKnL5oyNXvFCVp5PC7V3JKLww3q1WGWNkvBiGdATIoP1QM8_WoTNuJtf9epdzCfsYQULcBZXhgLzq-cyrZaN/s1600/Lafayette+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Macaroons from Lafayette Grand Cafe and Bakery in NYC " border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjolQekBtyvVNL3H1Dct3fCx1sATqDMjrboOF7IXk1-Ge8nAxLPWep9DusnKnL5oyNXvFCVp5PC7V3JKLww3q1WGWNkvBiGdATIoP1QM8_WoTNuJtf9epdzCfsYQULcBZXhgLzq-cyrZaN/s200/Lafayette+3.JPG" title="Macaroons from Lafayette Grand Cafe and Bakery in NYC " width="200" /></a><span style="font-family: Georgia, Times New Roman, serif;">We then
shared two spectacular pasta dishes - the evening’s special, which was a short
rib and black truffle ravioli and Fleur de Soliel pasta which had a light cream
sauce with peas. The pastas were done right. The ravioli was paper thin, but
somehow still stood up to the short rib and the generous portion of truffles (which
made us worried that we should have asked the dish's price before ordering! But
don't fret, it was reasonably priced).</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">While we
all claimed we were too full for dessert (and quite upset about it as the
dessert menu is outrageous), we stopped by the bakery in the front of the
restaurant and picked up some macaroons for a late night snack. Try the
pistachio with cherry filing – tre magnifique!<span lang="EN-GB"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">FYI - Read Foodies' post on the <a href="http://www.foodiesinnyc.com/search?q=The+Dutch">The Dutch</a></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://lafayetteny.com/">Lafayette Grand Cafe &
Bakery </a><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">380 Lafayette Street (between 3<sup>rd</sup> and 4<sup>th</sup>
Street)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">New York, NY 10003<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://lafayetteny.com/">http://lafayetteny.com/</a> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">(212) 533 3000<o:p></o:p></span></div>
<a href="https://twitter.com/lafayette380" target="_blank"><span style="color: #005a8b; font-family: Georgia, Times New Roman, serif; text-decoration: none;">@Lafayette380</span></a></div>
DanielleDevhttp://www.blogger.com/profile/02326124989669598200noreply@blogger.com2tag:blogger.com,1999:blog-6542259566897924493.post-27666046328808821962013-05-17T11:12:00.000-04:002013-09-13T17:15:53.989-04:00A Room with a Familiar View<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oqPpzDtvAHL0wSPF5SwtvGHjauo9jZG92I-kzw_ZT2unjiHphnfr_ZzwYufYBVRNPd3mP_NrMs-FywQM7d8jD6FeeznckSHTlUFi_jfqnd2KEq7_P5HK6JW-RbML6G-5uQWqS_MPmI4/s1600/view.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oqPpzDtvAHL0wSPF5SwtvGHjauo9jZG92I-kzw_ZT2unjiHphnfr_ZzwYufYBVRNPd3mP_NrMs-FywQM7d8jD6FeeznckSHTlUFi_jfqnd2KEq7_P5HK6JW-RbML6G-5uQWqS_MPmI4/s320/view.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Anybody home?</span></td></tr>
</tbody></table>
<span baseline="" font-style:="" font-variant:="" font-weight:="" none="" normal="" style="line-height: 18px;" text-decoration:="" vertical-align:=""><br /></span><br />
<span baseline="" font-style:="" font-variant:="" font-weight:="" none="" normal="" style="line-height: 18px;" text-decoration:="" vertical-align:="">Now that some of the</span><a href="http://www.nydailynews.com/new-york/alta-restaurant-hit-class-action-suit-hepatitis-scare-article-1.1313767" style="line-height: 18px; text-decoration: none;"><span baseline="" font-style:="" font-variant:="" font-weight:="" none="" normal="" text-decoration:="" vertical-align:=""> </span><span baseline="" font-style:="" font-variant:="" font-weight:="" normal="" text-decoration:="" underline="" vertical-align:="">controversy</span></a><span baseline="" font-style:="" font-variant:="" font-weight:="" normal="" style="line-height: 18px;" text-decoration:="" underline="" vertical-align:=""> </span><span baseline="" font-style:="" font-variant:="" font-weight:="" none="" normal="" style="line-height: 18px;" text-decoration:="" vertical-align:="">around West Village staple Alta has calmed down a bit (</span><span baseline="" font-style:="" font-variant:="" font-weight:="" italic="" none="" normal="" style="line-height: 18px;" text-decoration:="" vertical-align:="">Full discretion: The Foodies in NYC ate here way before March</span><span baseline="" font-style:="" font-variant:="" font-weight:="" none="" normal="" style="line-height: 18px;" text-decoration:="" vertical-align:="">), we wanted to reminisce about some of the good times we can remember there...</span><br />
<span baseline="" font-style:="" font-variant:="" font-weight:="" none="" normal="" style="line-height: 18px;" text-decoration:="" vertical-align:=""><br /></span>
<span style="font-family: inherit;"><span style="line-height: 1.15;">So
first, we ask you all to come clean. We’ve done it and we know you have
- you’ve driven by that old Italian restaurant with the stucco-siding,
or walked into that classic clam bar with the crab winking from his spot
on the wall, and SWORN that you’ve eaten there before. You can’t
remember what you had or who you were with, but you remember it was
good. For us, that place is Alta.</span></span><br />
<span style="line-height: 18px;"><br /></span><span style="font-family: inherit;"><span style="line-height: 1.15;">While
we admit we’ve never had a bad meal here, nothing about Alta screams
out to us. But it is one of those places you find yourself oddly drawn
to time and time again. Maybe it’s the typical fried goat cheese balls,
the succulent lamb meatballs or the tangy braised octopus that lumps it
into the pack of Mediterranean restaurants in NYC - but yet, still keeps
calling us back for more.</span></span><br />
<span style="font-family: inherit; line-height: 1.15;"><br /></span>
<span style="font-family: inherit; line-height: 1.15;">Known
for its tapas style dining, it’s a fairly traditional menu with a
consistent execution. The short rib entree and Brussel sprouts side are
classy comfort food but the over-extensive wine list might be the reason
we’ve a hard time remembering our past together. So summing up our
relationship with Alta, it’s essentially like having a one night stand
after you’ve had too much to drink...you think it was pretty good but
can’t quite remember until you run into him again and can’t fight the
urge to indulge in a fried goat cheese ball.</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pzR_gV9FY1uYQ4e-vwXCSMOPqqeS14h6n_rl12hme1Tu__JJmgYtyq5gRoGDROcuWJRJzMFyeubEw_N1uzAPpiy7Ef8pob2DsuDYYMgljUbZ0Sou2vayTVCuSzYLfmExwYw4HYioxMk/s1600/meat.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pzR_gV9FY1uYQ4e-vwXCSMOPqqeS14h6n_rl12hme1Tu__JJmgYtyq5gRoGDROcuWJRJzMFyeubEw_N1uzAPpiy7Ef8pob2DsuDYYMgljUbZ0Sou2vayTVCuSzYLfmExwYw4HYioxMk/s320/meat.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">There's the beef.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYRgjZi6uS3_AK32QbCEHFCEtvib7JMPacj3TgVuIMlxef1Vh7-KOcBDKx_3NPNNE_wRzRNYsB1Q2OwHqu2asViic_Sdy0G569h4dGLAFGWcTAArrpU-56AGY-XeEYe2vS0RoPOXUs5A/s1600/balls.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYRgjZi6uS3_AK32QbCEHFCEtvib7JMPacj3TgVuIMlxef1Vh7-KOcBDKx_3NPNNE_wRzRNYsB1Q2OwHqu2asViic_Sdy0G569h4dGLAFGWcTAArrpU-56AGY-XeEYe2vS0RoPOXUs5A/s320/balls.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Mmm...balls.</span></td></tr>
</tbody></table>
<span style="font-family: inherit;"></span><br /><span style="font-family: inherit;"></span>
<span style="font-family: inherit;">
</span>
<span style="font-family: inherit;">
</span>
<div dir="ltr" id="docs-internal-guid-1fec20c2-b303-a9f3-2ba5-d5719034a889" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit; line-height: 1.15;">Alta</span></div>
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<span style="font-family: inherit; font-size: small;"><a href="http://www.altarestaurant.com/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">www.altarestaurant.com/</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: small;"><span baseline="" font-style:="" font-variant:="" font-weight:="" none="" normal="" style="font-family: inherit;" text-decoration:="" vertical-align:="">64 W 10th St </span></span></div>
<span style="font-size: small;"><span baseline="" font-style:="" font-variant:="" font-weight:="" none="" normal="" style="font-family: inherit;" text-decoration:="" vertical-align:="">New York, NY 10011</span></span><br />
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FoodiesInNYChttp://www.blogger.com/profile/03918341830732387861noreply@blogger.com1New York, NY, USA40.7143528 -74.005973140.3291643 -74.65142010000001 41.0995413 -73.3605261tag:blogger.com,1999:blog-6542259566897924493.post-59316517674499673912013-05-08T11:16:00.000-04:002013-05-08T11:17:00.633-04:00Guest Post: Is Your Fast Food High…in Calories?<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">When
they have the time, real foodies, like the <i>Foodies
in NYC,</i> love to enjoy a relaxing, quality meal with a complementing
atmosphere. They can’t possibly do this every meal, can they? I bet they secretly
chomp down on a fat Big Mac from time to time. Which is why Foodie Christa
allowed her younger, economically yet calorie conscious brother to write a
review of the current fad around fast food chains going healthy. </span><br />
<span style="font-family: inherit;"> </span><br />
<b><span style="font-family: inherit;">BK Healthy Burgers (Veggie: 410cal, 21g protein; Turkey:
530cal, 26g protein) <o:p></o:p></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7LxdMycx-fYDSd68c1DVnDl29BrWito1E8-dy5PWnwatuNvgv5cEaT5RBvvuKjq42Yj7yZRTPzIIez9EvkWO5hZWVKdHn7XstcbkryzG-WaSHXaf9H94wTiq04CwNpfWS7N76ps9k-E/s1600/fastfood.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7LxdMycx-fYDSd68c1DVnDl29BrWito1E8-dy5PWnwatuNvgv5cEaT5RBvvuKjq42Yj7yZRTPzIIez9EvkWO5hZWVKdHn7XstcbkryzG-WaSHXaf9H94wTiq04CwNpfWS7N76ps9k-E/s320/fastfood.jpg" width="320" /></span></a></div>
<span style="font-family: inherit;"><b><br /></b>
BK teams up with
the popular veggie burger brand, <i>Morning
Star,</i> to deliver a paddy filled with carrots, mushrooms, and unidentifiable
green things. It tastes like chicken and newspaper, though is significantly better
than some of the cheaper, store brand veggie burgers out there.</span><br />
<span style="font-family: inherit;"><br />
BK’s turkey burger has a rubbery consistency that squeaks when eaten. However, the
portion was much larger than the veggie burger and could curb even a large
appetite. The potato bread was a good
addition. It also doubles as entertainment – when throwing a cube of the turkey
paddy at the ground, it bounced back about two-three inches.</span><br />
<span style="font-family: inherit;"> <br />
BK Take home: Have it your way and accessorize your burger with enough lettuce,
tomato, onion, and toppings to up the flavor profile. The turkey burger was
much bigger, tastier, and included potato bread - and it bounces off asphalt
pretty well.</span><br />
<span style="font-family: inherit;"><br />
<b>Wendy’s Flatbread (Smoky honey mustard: 370cal, 22g
protein; Asiago ranch w/ bacon: 530 cal, 30g protein)</b></span><br />
<span style="font-family: inherit;"><br />
Wendy is a cruel
mistress when it comes to the flatbread – she cuts her normal chicken sandwich
in half, tosses it in a sweet sauce, and charges the same price as the “regs”
chicken sandwich. The wheat flatbread, however, did live up to my high
expectations. I’m not sure why they threw bacon on a diet menu item, but I’m
not complaining. The sea salt fries were delicious for seven minutes, then got
worse by the minute.</span><br />
<br />
<span style="font-family: inherit;">
<b>McDonalds’ Premium Grilled Chicken McWrap (Sweet
Chili: 360cal, 27g protein; Ranch: 430cal,
30g protein; Bacon: 440cal, 33g protein)</b><o:p></o:p></span><br />
<span style="font-family: inherit;"><b><br /></b>
Mickey D’s big,
burrito-like wrap comes in a cool cardboard holder for eating on the go. (You
can stop reading now because the holder was the best part.) The chicken was
tasty, even comparable to Wendys’ chicken but I don’t know who the hell
invented the flavor “sweet chili,” but no one should change the fundamental
properties of chili, ever. Stick with the bacon or ranch flavors. I’m not
exactly sure what makes the chicken so “premium.” I asked for my wrap by stating,
“Fill it up, premium, cash.” Maybe we should ask if it is unleaded, or if cash
is cheaper than credit. <o:p></o:p></span><br />
<span style="font-family: inherit;"><br />
<b>Taco Bell Fresco Menu (Fresco beef taco: 110cal, 8 g
protein; Fresco steak taco: 160cal, 11g protein)</b></span><br />
<span style="font-family: inherit;"><br />
<span style="line-height: 115%;">Taco Bell thinks they can pull the sombrero over our eyes by losing the
cheese, and adding cilantro and tomatoes, to make any normal item on their
menu, “Fresco style.” However, the Fresco menu does win overall for its nutritional
value, taste, flavor, and complementary ingredients. Taco Bell is the only
company that pays one extra penny per tomato for ripe tomatoes. All other fast
food companies use green tomatoes that have been unnaturally ripened by an
oxygen gassing process. This is important to a Jersey local. The beef may not
be top quality, but they are aware of that. Last year they ran an $0.88 taco
special when it was revealed that their beef is 88% beef and the rest
"filler." At least they are honest and embrace their B-quality beef.
Taco Bell continues to keep it real and wins the Fast Foodie trophy.</span></span><br />
<span style="font-family: inherit;"><br />
So remember, with
all of these new healthy alternatives, embrace your right to have it your way. <o:p></o:p></span><br />
<span style="font-family: inherit;"><br />
<i>Vinny is a Fast
Foodie and music producer for the Electric Slide Crew. Listen to his tunes on
Soundcloud <a href="http://www.soundcloud.com/howso">www.soundcloud.com/howso</a>, or follow him on the tweet
street <a href="http://www.twitter.com/vinny_conte">@Vinny_Conte</a>. <o:p></o:p></i></span><br />
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FoodiesInNYChttp://www.blogger.com/profile/03918341830732387861noreply@blogger.com2tag:blogger.com,1999:blog-6542259566897924493.post-68298093303471259612013-04-09T17:00:00.002-04:002013-09-13T17:13:46.525-04:00L’Artusi – An Italian Epicurean Adventure in the West Village <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zlI74ngH3wVH99MAy3wKhPzHHpMyh2wUDhbfUVuhNhJtN8zdRK42cIssrVCfVtdwa4lZzPhQHlI5bmu66vcEYKbLSj2HHCfxG5iZImRKWPm1XdceuFdTykk8UjSqk0F5ux1OXfs5JgkT/s1600/L'Interior.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zlI74ngH3wVH99MAy3wKhPzHHpMyh2wUDhbfUVuhNhJtN8zdRK42cIssrVCfVtdwa4lZzPhQHlI5bmu66vcEYKbLSj2HHCfxG5iZImRKWPm1XdceuFdTykk8UjSqk0F5ux1OXfs5JgkT/s1600/L'Interior.jpg" /></a></div>
I take my Italian food very seriously. I studied abroad in
Italy and pride myself of my love of all things Italian!<br />
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Italian food just naturally brings people together, it makes
you want to ‘dine,’ and take your time before leaving the dinner table. In the
U.S., you can categorize Italian food into buckets: Grandma’s Italian which is
the ultima<span id="goog_1298586215"></span><span id="goog_1298586216"></span>te comfort food which relies heavily on red sauce, breading and
cheese; and Italian-Italian which is less saucy and focused on using a few
ingredients to<span style="mso-spacerun: yes;"> </span>bring out dishes most
organic flavor.<span style="mso-spacerun: yes;"> </span>Don’t get me wrong, both
‘Italians’ are equally good and absolutely serve their purpose.</div>
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Focusing on the <a href="http://www.lartusi.com/about/">latter</a>,
I recently had a girl’s night at <a href="http://www.lartusi.com/">L’Artusi</a>.
This West Village hot spot books about 30 days out, however, the ambiance,
service and food are well worth it! And, for a West Village restaurant the prices
aren’t terrible (entrees average $25). Now, <i>my </i>lady friends can eat, and while
we were dressed to kill, we made sure our pants weren’t too tight so we
wouldn’t disappoint. </div>
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While we truly loved everything, some of the highlights
included: a house-made ricotta appetizer, which was so smooth and sweet, it would
have made a delicious dessert. The Roasted Mushrooms with pancetta, fried egg,
ricotta salata is the definition of umami (and pictured below). This salty dish felt hearty but not
heavy and the fried egg was the perfect ‘sauce’ to take it from a side dish to
a stand-alone plate.</div>
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While I wish I could have tasted all the pastas, the Orecchiette
with sausage, salumi, and pecorino was my fav.<span style="mso-spacerun: yes;">
</span>It was cooked just right and lightly sauced (note –a true Italian
restaurant will sauce the pasta just enough so that it can be eaten with every
bite but that there should be none leftover in the bowl when the pasta is gone.
If you need bread to sop up your goodness - then there is too much sauce). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOcazWUXZCxMu4loOSetPuALaKTRuzrynVPVHC3BMK8qJP22FEuC8co01VqDD44__TfMmWr2NOy8YUw7Z4TdvICL9F1gOjXI2SzHBPOKfGZswhu1k4QXntJpiXqe5TCAtngmkMj0sNYCH/s1600/L+mush.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOcazWUXZCxMu4loOSetPuALaKTRuzrynVPVHC3BMK8qJP22FEuC8co01VqDD44__TfMmWr2NOy8YUw7Z4TdvICL9F1gOjXI2SzHBPOKfGZswhu1k4QXntJpiXqe5TCAtngmkMj0sNYCH/s200/L+mush.jpg" width="200" /></a></div>
Finally the highlight for all the ladies was the chicken dish.
We wouldn’t have ordered the chicken if it was not highly recommended by the
waiter. In my experience there are very few places where one should
order chicken over another meat or fish option. This quarter chicken is one of
those expectations.<span style="mso-spacerun: yes;"> </span>While its
preparation is not highlighted on the menu it appears to have been brined and
its tender saltiness falls off the bone.<span style="mso-spacerun: yes;">
</span>I think we all secretly wished we each had our own plate and weren’t
sharing. <span style="mso-spacerun: yes;"> </span>Oh well….we know for next time!
</div>
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<b>The Takeaway:</b> When you are in the mood for Italian - but not
like Grandma used to make – try L’Artusi! </div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="http://www.lartusi.com/">L’Artusi</a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
228 W 10th St, </div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
New York, NY<br />
212.255.5757</div>
DanielleDevhttp://www.blogger.com/profile/02326124989669598200noreply@blogger.com2tag:blogger.com,1999:blog-6542259566897924493.post-29118319762272589552013-02-25T15:31:00.001-05:002013-04-10T09:27:51.851-04:00This is the story of a quaint little French bistro….with one of the best burgers in NYC! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFvSc6veXPxAjf_hSVEwjAi249A_OguoPFunmgXUVSphUAzSc6g30jh_p00_bAuz-jqV9yN7cyBLEqPlDSvzdCQFCD4rTkVbtyx4s9ma1jM7aWGzNdTceub7kWfyucJWiIBW3gkKI13k/s1600/french-beret-black-n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFvSc6veXPxAjf_hSVEwjAi249A_OguoPFunmgXUVSphUAzSc6g30jh_p00_bAuz-jqV9yN7cyBLEqPlDSvzdCQFCD4rTkVbtyx4s9ma1jM7aWGzNdTceub7kWfyucJWiIBW3gkKI13k/s200/french-beret-black-n.jpg" width="139" /></a></div>
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When you think of French food – what comes to mind? Fancy
and pretentious? Foie gras? Escargo? Bet
you’d never think – “DAMN those Frenchies know how to cook a burger!”</div>
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<o:p></o:p></div>
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<br /></div>
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Well, let me tell you – there is at least one French bistro
that can grill up this mouthwatering American staple.</div>
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<o:p></o:p></div>
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<a href="http://www.cafedalsace.com/">Café D’Alsace</a> is a
cozy little eatery on the upper east side that offers very traditional French
fare - Duck á L’Orange, Moules Frites and
the like. But my personal favorite is the Burger D’Alsace - 10 oz of fresh
sirloin, caramelized onions and choice of Gruyere, cheddar or Alsatian
Muenster. While I truly believe that you
cannot go wrong on your cheese choice – the Gruyere always calls to me. They
then marry the cheese with the caramelized onions so that they form a crisp,
gooey topping to the perfectly cooked sirloin patty, served on a brioche bun. The meat is perfectly seasoned so all you need
to do is just dive right in. <o:p></o:p></div>
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Sorry I don’t have a photo. I ate it before I could snap
a photo. :( So you will just have to try it out for yourselves! Did I mention they
deliver? <o:p></o:p></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Café D’Alsace<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1695 2nd
Avenue (the corner of 88<sup>th</sup>)<o:p></o:p></div>
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New York, NY
10128<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Tel (212)
722-5133 | Fax (212) 257-7017 | <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="http://www.cafedalsace.com/">http://www.cafedalsace.com/</a> <o:p></o:p></div>
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<br /></div>
Annehttp://www.blogger.com/profile/14007416992279461830noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-44831778981888226872013-01-28T14:10:00.000-05:002013-01-28T14:10:00.610-05:00Who is winning the FroYo Wars?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-j9kDuQR4Amtr9CoT1ng91UWiyuXbyn3jKKUvk6oZuJKhyzgDVdlenKJYlESYNQjpz7Acl7hsQmpUknpMQSKjLcYRCr9Rzz-arRMJDPXphDMACffvrmTvrWOtls9uPm5L5_XKYOAlroM/s1600/orange-leaf-logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-j9kDuQR4Amtr9CoT1ng91UWiyuXbyn3jKKUvk6oZuJKhyzgDVdlenKJYlESYNQjpz7Acl7hsQmpUknpMQSKjLcYRCr9Rzz-arRMJDPXphDMACffvrmTvrWOtls9uPm5L5_XKYOAlroM/s1600/orange-leaf-logo.png" /></a></div>
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Two words: <a href="http://orangeleafyogurt.com/">Orange
Leaf</a>.<br />
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<o:p></o:p></div>
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From time-to-time, we get invited to some fun events. But
this one was a bit more personal. Our friends were working on the grand opening
of a brand new Frozen Yogurt establishment called Orange Leaf, a self-serve,
choose-your-own-toppings, frozen dessert chain – and we were lucky enough to score
an invite!*<o:p></o:p></div>
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<br /></div>
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Of course there was more than one jab at “opening a fro yo
place on the coldest day of the year” – but honestly – when are you NOT in the
mood for a delicious frozen treat? Answer: Never.<o:p></o:p></div>
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So off we trekked to Murray Hill. It’s a great location
actually – right beneath a gym (who doesn’t want to reward themselves with a low
fat treat after a tough spin class) and a block away from the Kips Bay movie
theater. <o:p></o:p></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9fuAUyJhh41piFw3OdPnF3xYVBTLrS2jlMHGmcXLDhu8N0bZgrQVTUh3XY0aK8gad-7zyUZi7DdryJmhtKcIbmu_98kEolaewLffL5VZUvxifUMeORfp1u_r7-IffuyGviC11e8bu74/s1600/D+and+Orange+Leaf.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9fuAUyJhh41piFw3OdPnF3xYVBTLrS2jlMHGmcXLDhu8N0bZgrQVTUh3XY0aK8gad-7zyUZi7DdryJmhtKcIbmu_98kEolaewLffL5VZUvxifUMeORfp1u_r7-IffuyGviC11e8bu74/s200/D+and+Orange+Leaf.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Danielle doing some tasting </td></tr>
</tbody></table>
The<a href="http://orangeleafyogurt.com/menu"> flavors</a>
are great. Our (Anne & Danielle’s) mutual favorite was the English Toffee. Coconut, Peanut Butter, Wedding Cake, Chocolate
Mint and Cookie Cake (with Oreo!) ALL ranked close seconds. They also pair up
flavors that mix well together so that you can swirl them (hello Chocolate and
PB!)<o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr9HYpBjsPHQqTvZq5dYTrW_kkvOg3Pod8F_7dg-pukvMPdPCKbzcBhDSw5O9hb1AYeFmWGpLAGokGczaepXSxlTdvV9wtv7cY_-PSPkEoBmRXXQ0tWwai1pdhHlKKVJA9V_YZjwkT8Y/s1600/Cookie+Bar+Orange+Leaf.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr9HYpBjsPHQqTvZq5dYTrW_kkvOg3Pod8F_7dg-pukvMPdPCKbzcBhDSw5O9hb1AYeFmWGpLAGokGczaepXSxlTdvV9wtv7cY_-PSPkEoBmRXXQ0tWwai1pdhHlKKVJA9V_YZjwkT8Y/s200/Cookie+Bar+Orange+Leaf.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The COOKIE BAR! </td></tr>
</tbody></table>
What stands out about Orange Leaf is the cookie bar. That’s
right kids – a COOKIE BAR.<br />
<br />
The store launched in conjunction with a great
charity called <a href="http://www.cookiesforkidscancer.org/">Cookies for Kids
Cancer</a>. They raise funds through local bake sales to support research for
new and improved therapies for pediatric cancer. They are providing their
delicious cookies as toppings! Brilliant! The topping bar also includes
favorites like Butterfinger, M&Ms, Heath bar and lots and lots of fruit.
But it’s the cookies that stand out. There were about eight different flavors
(traditional chocolate chip, oatmeal raisin, dark chocolate mint, etc) and who
knew they would pair perfectly with FroYo?!<o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioh9fqEdaQuEZN9SI0vOPuCYDNPGYkLXFOKtBz4d9qESWLoLCvrEd8gbAvJtYe0vP-5fIty9Vnsv3bQXSkVMNdlqjexyprrD9GbhVM2XiXtAXPbXTR9jrbw3K-diZPm-fhCbJnC4aHf6I/s1600/Foodies+at+Orange+leaf.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioh9fqEdaQuEZN9SI0vOPuCYDNPGYkLXFOKtBz4d9qESWLoLCvrEd8gbAvJtYe0vP-5fIty9Vnsv3bQXSkVMNdlqjexyprrD9GbhVM2XiXtAXPbXTR9jrbw3K-diZPm-fhCbJnC4aHf6I/s200/Foodies+at+Orange+leaf.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With Foodie In NYC Friend Brittany! </td></tr>
</tbody></table>
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So if you find yourself in Murray Hill with a hankering for
something sweet (or tangy – they have a great Classic Tart flavor too!) give
Orange Leaf a try! <o:p></o:p></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKczhDrzR1_dd3Q29LClnAT_h5rq9BH-Vrx5OPCSPFRz4occHoTgPqMxJJOeqB76dW-Zrk0qVweKWgnKLd-Pg6tPJsBFTKPgzwYqdh22IfS28la0JpTsmeLWDIW-6gsCmVFM2XiOprGb8/s1600/Anne+and+Britt+Orange+Leaf.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKczhDrzR1_dd3Q29LClnAT_h5rq9BH-Vrx5OPCSPFRz4occHoTgPqMxJJOeqB76dW-Zrk0qVweKWgnKLd-Pg6tPJsBFTKPgzwYqdh22IfS28la0JpTsmeLWDIW-6gsCmVFM2XiOprGb8/s200/Anne+and+Britt+Orange+Leaf.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thumbs up for Fro Yo!</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="http://orangeleafyogurt.com/menu">Orange Leaf</a><o:p></o:p></div>
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608 Second
Avenue <o:p></o:p></div>
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(between
33rd Street and 34th Street)<o:p></o:p></div>
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New York, NY
10016<o:p></o:p></div>
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Also check
them out on<a href="https://www.facebook.com/pages/Orange-Leaf-NYC/471591206224908"> Facebook</a>
and<a href="https://twitter.com/OrangeLeafNYC"> Twitter</a> <o:p></o:p></div>
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*Disclosure: we were provided a $5 coupon <o:p></o:p></div>
FoodiesInNYChttp://www.blogger.com/profile/03917131907429246791noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-45566500304869768592013-01-16T12:39:00.000-05:002013-09-13T17:18:50.031-04:00Guest Post: Red Cat, Where the Apps, Sides and Desserts are the Stars<span style="font-family: inherit;"><br /></span>
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</xml><![endif]--><span style="font-family: inherit;"><i>Friend of the Foodies in NYC Samantha Wolf</i> <i>dines at Red Cat. Here is her FIRST Foodies' review!</i></span><br />
<span style="clear: right; float: right; font-family: inherit; margin-bottom: 1em; margin-left: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Gd6H3TLc_xkMrZoCSWr7Vm_DgwvghKHcXJ6e_DvDpEIJZVtJR2mSDkBFbcHn_ngUp19_SAgiZ7T0FtBf4Jip-hUfdpUeWA8JnJU9-dkr8HgWBK3wxC5JBY7A96TE7IP6tCU_OVI0Zn0h/s1600/Polenta.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Gd6H3TLc_xkMrZoCSWr7Vm_DgwvghKHcXJ6e_DvDpEIJZVtJR2mSDkBFbcHn_ngUp19_SAgiZ7T0FtBf4Jip-hUfdpUeWA8JnJU9-dkr8HgWBK3wxC5JBY7A96TE7IP6tCU_OVI0Zn0h/s200/Polenta.jpg" width="150" /></a><span style="font-family: inherit;">I have
now been to</span><a href="http://www.theredcat.com/redcat.php" style="font-family: inherit;"> Red Cat</a><span style="font-family: inherit;"> twice, both times with FoodiesinNYC Danielle, and after trying a
substantial portion of the menu between the two of us, we figured out a plan to
get the best of the best at this cozy Chelsea restaurant: stick with the
starters, sides and dessert.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiAwP6TG3wMpIcEqXSxsvGAGbE90LQ3KUSbnNrMoi3owbFBiDaHBp6WVzUB88ff3wtmthgkjsUODngkGKQYrV7iXLfWDBI3sXRBBLq_C1KGyPs1CPPP98nKCn7WUV3kOmn3Ds4rBuqojc/s1600/green+beans.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiAwP6TG3wMpIcEqXSxsvGAGbE90LQ3KUSbnNrMoi3owbFBiDaHBp6WVzUB88ff3wtmthgkjsUODngkGKQYrV7iXLfWDBI3sXRBBLq_C1KGyPs1CPPP98nKCn7WUV3kOmn3Ds4rBuqojc/s200/green+beans.jpg" width="200" /></a><br />
<span style="font-family: inherit;">During
our most recent excursion we went in with this plan in mind and it was hard not
to get distracted by the delicious entrée selections – a variety of
American-style fish and meat dishes – but we stuck to our guns and it was
definitely the right move.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">One of
the must try dishes is the baked polenta, served in a cast iron skillet with
stewed tomatoes and parmesan: it is almost like lasagna but even more cheesy
and delicious. Pretty sure both Danielle and I burnt our mouths trying to
get at this as soon as it hit the table. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">One of
the restaurant’s staples is the light tempura of green beans with sweet hot
mustard. These lightly battered string beans are awesome, but they were a
little undercooked making them more greasy than tempura should be the
second time so they didn’t live up to our expectations. The menu is
seasonal and is constantly changing, but we fell in love with the butternut
squash special side that appeared on the November menu – it was perfection.
Even though my dining companion is proud to call herself a carnivore, we went
completely vegetarian and Danielle wasn’t left craving a filet for dessert. </span></div>
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<span style="font-family: inherit;">Lastly,
we discovered what may be one of the best desserts in NYC here on our first
visit: Pistachio Semifreddo. I am a dessert lover and I can honestly say this
is one of the best desserts I have had, maybe ever. The pistachio ice
cream sat atop a soft brownie and was doused in dark chocolate sauce which
hardened after it hit the ice cream. Heaven. On our second visit we
tried their seasonal semifreddo, which was solid but in no way compared to the
pistachio dream. </span></div>
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<span style="font-family: inherit;">So far,
everything I have tried at Red Cat has been delicious, but if you want to do it
right, stick to a sampling feast of the sides and starters and top it off with
dessert. And don’t forget the wine! If they have a T-Vine’s
Grenache you won’t regret it – make sure to get the full bottle.</span><br />
<span style="font-family: inherit;"><br /></span>
<i><span style="font-family: inherit;">Samantha Wolf is a PR prof and a frequent diner in downtown Manhattan. As a pescatarian, she loves sushi, all things veggie and anything with truffle oil. Her favorite course is dessert. </span></i><br />
<br />
<span style="font-family: inherit;"><a href="http://www.theredcat.com/redcat.php">Red Cat </a></span></div>
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<span style="font-family: inherit;">227 Tenth Ave (Between 23rd Street and 24th Street)</span></div>
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<span style="font-family: inherit;">212-242-0199</span></div>
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<span style="font-family: inherit;"><a href="http://www.theredcat.com/redcat.php">http://www.theredcat.com/redcat.php </a></span></div>
DanielleDevhttp://www.blogger.com/profile/02326124989669598200noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-10100280213993905732013-01-07T16:19:00.000-05:002013-09-13T17:20:28.149-04:00 Did you know that Christa Conte moonlights?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsvCyZsAnT3e4XBrmAZq4YS8-fIJCA6_aH5z0gR2r8yQmRFYXBieKlHmBW1I80xO1WLOclCh-QFjMXLOhQflpMp3DpXj_NdMChPfcZWVv24fDnGQNRBhah-tFQDEEmTmhhrfxGWe8rr0/s1600/CC+eating+-+hoboken+patch+post.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsvCyZsAnT3e4XBrmAZq4YS8-fIJCA6_aH5z0gR2r8yQmRFYXBieKlHmBW1I80xO1WLOclCh-QFjMXLOhQflpMp3DpXj_NdMChPfcZWVv24fDnGQNRBhah-tFQDEEmTmhhrfxGWe8rr0/s400/CC+eating+-+hoboken+patch+post.jpg" width="400" /></a></div>
<br />
<a href="http://www.twitter.com/foodiesinnyc">Foodies In NYC</a> founding member and Hoboken resident Christa Conte is CHEATING on us! That’s right folks, our own Ms. Conte has been MOONLIGHTING as a contributor to the ever-popular Hoboken Patch! THE NERVE! If her posts weren’t totally fabulous and mouthwatering, we would be totally pissed. But it’s Christa! And to know her is to love her. So from time to time we will share her posts on FoodiesInNYC.com because ….well…even people in New Jersey gotta eat! :)<br />
<br />
In her most recent post called <a href="http://hoboken.patch.com/blog_posts/dining-on-a-dime-in-hoboken">“Dining on a Dime,”</a> Christa offers fantastic tips on making the most of the deals on Groupon, Living Social and other local “Deals” sites. Also check out Christa’s past Patch posts (say that 3 times fast…) <a href="http://hoboken.patch.com/search?keywords=Christa+Conte">here.</a>Annehttp://www.blogger.com/profile/14007416992279461830noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-29370421643636045922012-12-28T15:18:00.001-05:002013-01-07T16:32:40.086-05:00‘Espionage’ in the East Village <br />
Just when I thought I had my fill of farm-to-table, seasonal cuisine, I was re-in<i>SPY</i>ired at<a href="http://www.northernspyfoodco.com/"> Northern Spy</a>
<a href="http://www.northernspyfoodco.com/">Food Co</a>. This small, east village spot (35-40 seats)with a loyal brunch following was a treat from the
same old pork chop with 'miscellaneous root vegetable' that I had grown tired of from seasonal joints in the city.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiot-bt17AA9twqUvDQGkH3jl9l-N1RW9biazPt3zJPyB2-Hlizk53CucAl4AzdrKQYFaDUaUzUVoTd3S4s6FK07SMNn4pcjEn5xj6R7x83P_g8SqxqGcnqSG1xJX5OEOoR5RlS89Cbvkyn/s1600/kale.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiot-bt17AA9twqUvDQGkH3jl9l-N1RW9biazPt3zJPyB2-Hlizk53CucAl4AzdrKQYFaDUaUzUVoTd3S4s6FK07SMNn4pcjEn5xj6R7x83P_g8SqxqGcnqSG1xJX5OEOoR5RlS89Cbvkyn/s320/kale.png" width="320" /></a></div>
<br />
We had an 8 pm reservation on a Saturday and were actually sat ON TIME (foodie tip: you can make reservations through <a href="http://urbanspoon.com/">urbanspoon.com</a>). The atmosphere is warm, but modern and uncluttered – the space is used efficiently yet you aren't able to eat off the table next to you (which may equate to spacious in NYC). While the menu is small and market-driven, there are a welcome number of vegetarian options and entrée portion sizes are quite substantial. We opted to go heavy on the apps and snacks and light on the main courses. The modest list of cocktails, wines and beer fit perfectly with the menu – the Northern Shandy is a great seasonally adjusted drink that in Winter features ale spiked with apple cider.<br />
<br />
A few highlights for the group included Chicken liver mousse with pickled onions and crostini. The
mousse was light and creamy and the onions were the perfect compliment. Another favorite was the kale
salad with cheddar, almonds, delicata squash and pecorino. Up until now, I had been anti-kale, pegging
it as a fad like beets or brussels sprouts (OK, I admit, I am still obsessed with sprouts). However, this<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-lhZQOyYDU5tTh3bZ14DhuwUnhpbSFKXMMVq3x9crWohdtU7HbMhMBy6SCOhkk8H2mRKLxpbqSLWznc9_NeX9tUf8oECzp7WF6sd3_YHZWvoGjsntl1n-WwFLoqHhB8liKQrmYNnOkXJ/s1600/SPFC.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-lhZQOyYDU5tTh3bZ14DhuwUnhpbSFKXMMVq3x9crWohdtU7HbMhMBy6SCOhkk8H2mRKLxpbqSLWznc9_NeX9tUf8oECzp7WF6sd3_YHZWvoGjsntl1n-WwFLoqHhB8liKQrmYNnOkXJ/s320/SPFC.png" width="320" /></a>perfectly balanced salad made the hype seem worthy!<br />
<br />
My fiancée and I split the special – a grass fed aged strip steak that was perfectly cooked and truly made<br />
for carnivorous bliss. The swiss chard with spicy sausage made for a delicious side dish.<br />
<br />
As an interesting side note, according to the restaurant’s website “Northern Spy Food Co. is named after one of New York State’s classic heirloom apples. The Northern Spy apple was developed in the early 19th century and originally identified in an orchard in East Bloomfield, New York.<br />
<br />
My recommendation is to go and 'stake out' Northern Spy Food Co. Have a cocktail, some kale and try a special.<br />
<br />
<a href="http://www.northernspyfoodco.com/">Northern Spy Food Co.</a><br />
511 East 12th Street (between Ave. A and Ave. B)<br />
212.228.5100<br />
http://www.northernspyfoodco.com/DanielleDevhttp://www.blogger.com/profile/02326124989669598200noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-9290408115568777132012-11-07T10:32:00.000-05:002013-09-13T17:25:53.066-04:00Wondering what the opposite of Taco Bell is? Answer: Empellon Taqueria <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GKWY5ikGYUiVR-uLF5f2afui5xYZ2Yqw3bBAczWiHmNKPUNEZ0PlGBGNc7N2OyFaIJL2P-mFdOfuSQSE5z58uTbN-yfNCpqmImmUYwHvmgOgQnr5dSjHaBB8WE6uiYa_snjuyEWgqIwB/s1600/tacos+lots.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GKWY5ikGYUiVR-uLF5f2afui5xYZ2Yqw3bBAczWiHmNKPUNEZ0PlGBGNc7N2OyFaIJL2P-mFdOfuSQSE5z58uTbN-yfNCpqmImmUYwHvmgOgQnr5dSjHaBB8WE6uiYa_snjuyEWgqIwB/s1600/tacos+lots.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaExfW7y2WWzM7Ty5X0vGPSwTvieUrllai1vQGF5ZBNDufhNap_Q-vAniRgV5Dw7iafyLrjjG6p780EHfUtyt9eWZYIDDwMzjtO-ZWqiecNTRMpaPWa03BKx9sCRtu1J5rQqxr39I1cNTR/s1600/anne+and+christa+taco.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA1P_RxbVvrDJAJ5RDLpRLq7nW8NB29KPr9EOhYld_z-EGADBKTdR7g0mElM57mRntPUjTi8UwAFYjUou0Azh-vL6GSZdOr4FH6fTzrgeWSv_M9eriETtO5_w4zW-V6PsNPZAwSSVIjyn/s1600/Fish+Tacco.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GKWY5ikGYUiVR-uLF5f2afui5xYZ2Yqw3bBAczWiHmNKPUNEZ0PlGBGNc7N2OyFaIJL2P-mFdOfuSQSE5z58uTbN-yfNCpqmImmUYwHvmgOgQnr5dSjHaBB8WE6uiYa_snjuyEWgqIwB/s1600/tacos+lots.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GKWY5ikGYUiVR-uLF5f2afui5xYZ2Yqw3bBAczWiHmNKPUNEZ0PlGBGNc7N2OyFaIJL2P-mFdOfuSQSE5z58uTbN-yfNCpqmImmUYwHvmgOgQnr5dSjHaBB8WE6uiYa_snjuyEWgqIwB/s320/tacos+lots.JPG" width="320" /></a></div>
<span style="font-family: inherit;">The roadside taco refined. </span><a href="http://empellon.com/taqueria/" style="font-family: inherit;">Empellon</a><span style="font-family: inherit;"> Taqueria proudly
finds its heritage in the roots of great Mexican taco makers – many of whom
prepare almost as fast as their customers can scarf them down. The flour
tortillas may ruffle the feathers of some maize (corn for you English speakers)
tortilla fans, but it didn’t phase us. Offerings range from traditional
basics to more adventurous taco creations. For those looking for ground beef in
a crispy corn Ortega-esque shell, you will be wildly disappointed, but being in
NYC, you can easily run to the nearest Taco Bell (and are likely not reading
this blog anyway :) ).</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal" style="margin-bottom: 12.0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaExfW7y2WWzM7Ty5X0vGPSwTvieUrllai1vQGF5ZBNDufhNap_Q-vAniRgV5Dw7iafyLrjjG6p780EHfUtyt9eWZYIDDwMzjtO-ZWqiecNTRMpaPWa03BKx9sCRtu1J5rQqxr39I1cNTR/s1600/anne+and+christa+taco.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaExfW7y2WWzM7Ty5X0vGPSwTvieUrllai1vQGF5ZBNDufhNap_Q-vAniRgV5Dw7iafyLrjjG6p780EHfUtyt9eWZYIDDwMzjtO-ZWqiecNTRMpaPWa03BKx9sCRtu1J5rQqxr39I1cNTR/s320/anne+and+christa+taco.JPG" width="320" /></a><span style="font-family: inherit;">
We started with the NYC Mexican staple of guac, which was simple, fresh and
delicious. The avocados were still chunky and you could add your own
level of spiciness with side sauces. Then it was on to the tacos – we tried
several varieties including: skirt steak, pork, sweetbreads and fish (fried,
obviously). All of the tacos were well balanced with the appropriate
touches, but for me, the fish was supreme. It was the perfect hunk of white,
flakey fish with a spicy mayo and crunchy slaw. My dining companions all
favored the skirt steak, so everyone left happy.</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA1P_RxbVvrDJAJ5RDLpRLq7nW8NB29KPr9EOhYld_z-EGADBKTdR7g0mElM57mRntPUjTi8UwAFYjUou0Azh-vL6GSZdOr4FH6fTzrgeWSv_M9eriETtO5_w4zW-V6PsNPZAwSSVIjyn/s1600/Fish+Tacco.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA1P_RxbVvrDJAJ5RDLpRLq7nW8NB29KPr9EOhYld_z-EGADBKTdR7g0mElM57mRntPUjTi8UwAFYjUou0Azh-vL6GSZdOr4FH6fTzrgeWSv_M9eriETtO5_w4zW-V6PsNPZAwSSVIjyn/s320/Fish+Tacco.jpg" width="212" /></a><span style="font-family: inherit;">Empellon Taqueria is located just
off 7<sup>th</sup> Avenue South in the heart of my favorite neighborhood, where
Chow (an old stomping ground) used to be located. The atmosphere certainly says
West Village more than Mexican, the service friendly – the manager verrry
friendly (go figure) and the vibe lively but not too loud. The meal was
great, the company even better (guest blogger and future-husband Mitch Wexler
was our special companion) but the price was a little high for my taste.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Empellon Taqueria</span></div>
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<a href="http://empellon.com/taqueria/"><span style="font-family: inherit;">http://empellon.com/taqueria/</span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;">212 367 0999 </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">
230 West 4th Street </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">(corner of W4th and W10th) </span></div>
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<span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></div>
DanielleDevhttp://www.blogger.com/profile/02326124989669598200noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-487072358992646132012-10-19T16:28:00.000-04:002012-11-08T13:25:53.519-05:00Neither Rain, Nor Snow, Nor Tornado Warnings Could Keep us from Les Halles….<span style="font-family: inherit;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAl_Y6SQa5QatqRpC0hTpwSaEZz56wIky-ASkXER6RiKo3wfKk00JMf8OTGcDGoFP346nTXSMXaZ4NhxQGUsByJPBFRvaT74x9V3DMguXaBD_fgfllkj4bOyN4QRHa2dBcKhLIPfT5OQI/s1600/Backup+from+iPhone+639.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAl_Y6SQa5QatqRpC0hTpwSaEZz56wIky-ASkXER6RiKo3wfKk00JMf8OTGcDGoFP346nTXSMXaZ4NhxQGUsByJPBFRvaT74x9V3DMguXaBD_fgfllkj4bOyN4QRHa2dBcKhLIPfT5OQI/s200/Backup+from+iPhone+639.jpg" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hNPWKnV2Yx-riU5ZZBUu3iNrs9vSJ3Ceefa2zAG1j-_LuT4v8cy579zNV1MjJr22lr57BtFzOciVZfyVtnAu1kq5nSg04mfPpG5Mk9D0ZRGz3ZvbLHGzE8azxdDJJNz81WCfTL5a-cc/s1600/Backup+from+iPhone+634.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hNPWKnV2Yx-riU5ZZBUu3iNrs9vSJ3Ceefa2zAG1j-_LuT4v8cy579zNV1MjJr22lr57BtFzOciVZfyVtnAu1kq5nSg04mfPpG5Mk9D0ZRGz3ZvbLHGzE8azxdDJJNz81WCfTL5a-cc/s200/Backup+from+iPhone+634.jpg" width="150" /></span></a><br />
<span style="font-family: inherit;">It was a dark and stormy night. We were getting phone calls and texts from loved ones asking us if we were ok and “safe at home.”</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ummm. It’s Foodies In NYC night! Of COURSE we’re not at home. We were at</span><span style="font-family: inherit;"> </span><a href="http://leshalles.net/brasserie/" style="font-family: inherit;" target="_blank">Les Halles</a><span style="font-family: inherit;"> </span><span style="font-family: inherit;">and we were not going to let a little drizzle (read: downpour) or wind (read: tornado warnings) keep us from spending an evening at the famed French bistro.</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<span style="font-family: inherit;">I had recently finished reading </span><span style="color: windowtext;"><i><a href="http://leshalles.net/brasserie/merchandise" target="_blank">Kitchen Confidential</a></i></span><span style="font-family: inherit;"><a href="http://leshalles.net/brasserie/merchandise" target="_blank">,</a> by the
rough-around-the-edges chef Anthony Bourdain and had to try his old stomping
ground (I’m told he still consults for LH as the “Chef at Large”). Of
course, I brought my girls along for the ride, who were already big Bourdain
fans – who do you think gave me the book?</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLH2Afe-hnEr1lNt_gdjJ1Qj32BrzNvhnsBMMlEGd9nRrbBaE-PYJC0aFdNfgOP-eUeajRENXV8zjjtck7QxtjwCLb8gJ2IfBG0eM4grc17tOFZLmsfGz15A1jfHdSI_4uiYoDn3-vG_g/s1600/Backup+from+iPhone+637.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLH2Afe-hnEr1lNt_gdjJ1Qj32BrzNvhnsBMMlEGd9nRrbBaE-PYJC0aFdNfgOP-eUeajRENXV8zjjtck7QxtjwCLb8gJ2IfBG0eM4grc17tOFZLmsfGz15A1jfHdSI_4uiYoDn3-vG_g/s320/Backup+from+iPhone+637.jpg" style="cursor: move;" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Cassoulet, Mushrooms, Mac 'n Cheese and Steak Frites!</span></td></tr>
</tbody></table>
<br />
<span style="font-family: inherit;">We started the evening with </span><i style="font-family: inherit;">Croûtons de Coulommiers rôtis au Miel et Poivre</i><span style="font-family: inherit;"> –
for those who don’t </span><i style="font-family: inherit;">parlez-vous Francais</i><span style="font-family: inherit;">, it’s roasted brie with honey and
cracked black pepper over frisée salad. The creaminess of the brie, the
sweetness of the honey and the bite of the black pepper was fantastic.
Though, as much as I love a salad, I can’t stand frisée. It feels like
the lettuce is fighting in my mouth. Christa disagreed – she thought it
added a great crunch to offset the smoothness of the cheese. The girls also
ordered escargot. While I’m not a fan, I’m told they were delicious. I
can tell you from the freshly baked bread I dipped into the hot butter and
garlic that the little fellas were swimming in that they were well seasoned!</span><br />
<span style="font-family: inherit;"><span style="mso-fareast-font-family: Calibri;"><br /></span></span>
<br />
<span style="font-family: inherit;">Now on to dinner. HOW can one go to Les Halles and NOT get steak frites?! We selected the skirt steak with blue cheese and the Cassoulet “Toulousain.” Both were great. I was surprised how tender the steak was and how well the blue cheese complemented it without overpowering. However, the cassoulet could have been ALL we ordered and we would have left the restaurant fat n’ happy. The only sub-par item we ordered was the truffle mac and cheese. It was a little dry and did nothing for us.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Since it was my pick and I have the biggest sweet tooth of the group – of COURSE we were getting dessert! Homemade macaroons and bananas flambé presented table side. Great way to end our dark and stormy night! </span><br />
<br />
<span style="font-family: inherit;"><span style="mso-fareast-font-family: Calibri;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyis0-9CkcnYG2J3XXvALReIAcrpaguGIWncekSMXmdZjpRNyA0Tjsw_yCwhmd0GnEb2UcEcG9CWYerJTnOVJk3JfxJE9RPLw1qbQt1lbdfa8GnnWC_piln7HpzpXDdkVQs7M7P2GLLcY/s1600/Backup+from+iPhone+644.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyis0-9CkcnYG2J3XXvALReIAcrpaguGIWncekSMXmdZjpRNyA0Tjsw_yCwhmd0GnEb2UcEcG9CWYerJTnOVJk3JfxJE9RPLw1qbQt1lbdfa8GnnWC_piln7HpzpXDdkVQs7M7P2GLLcY/s200/Backup+from+iPhone+644.jpg" width="150" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiw1FU_5YoyL51s6Qb7JBKO0rkyqJhC77P2H3lvy4ik6vy4MMnm2-nSEbLmA8qUCDyeNj3KN2FDHs7qTjDRK5St8Eaal9QNN0_VAMFgDN2bGjf8yN4LqRBw7MeCf954XUM82TGYEU3vA/s1600/Backup+from+iPhone+641.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiw1FU_5YoyL51s6Qb7JBKO0rkyqJhC77P2H3lvy4ik6vy4MMnm2-nSEbLmA8qUCDyeNj3KN2FDHs7qTjDRK5St8Eaal9QNN0_VAMFgDN2bGjf8yN4LqRBw7MeCf954XUM82TGYEU3vA/s200/Backup+from+iPhone+641.jpg" width="150" /></span></a><span style="font-family: inherit;"><span style="mso-fareast-font-family: Calibri;"><b>The Take Away: </b>This is the perfect place for French-inspired comfort
food. The staff was attentive – the manager took it upon herself to refill our
bread and water glasses when she saw we were running low. The waiter –
while busy – took the time to give us a show with the bananas flambé. <o:p></o:p></span><i>Merci beaucoup Halles! Nous reviendrons!</i></span>Annehttp://www.blogger.com/profile/14007416992279461830noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-20214743174990693402012-09-16T13:44:00.001-04:002013-09-13T17:27:32.065-04:00An American Foodie in Europe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_g9LUuYGJe5pL-0AKQISrkDIlX9wGaQ8Kwxf7UqpUh2gV-ixQ9FLPU2gOyyLLVb_8rVffG5hXID_xZlxEEzwr3OVgG0HzUvYBc7Cl35MFbRulKohKdS-FvwGyRWjN_HKqLZ1vibzSI2Y/s1600/baconbutty.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByOPehczn6Bjaw-jOINCtsuv3jj26fFP-iKbYXeBjOCm3_JmY7ICYV5SyqDVDKl9i43A-kzN3l5DNf_1xBllTYcmCZ7uoY4wW4-wIaSuS7uzC8Ynw6tmd3hskzO_qEp54iKfiv7jKbsA/s1600/italy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"></span></a><span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Thanks
to my PR career and three years of savings, I was lucky
enough to visit and truly experience five countries and eight cities
within a three-month period.</span><br />
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /></span>
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">My
travels took me from London to Barcelona, to Naples, Rome and Florence,
to Cannes and Marseilles and finally Munich. I saw so many sites, met
some amazing people, and as equally important, ate some out-of-this-world food. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByOPehczn6Bjaw-jOINCtsuv3jj26fFP-iKbYXeBjOCm3_JmY7ICYV5SyqDVDKl9i43A-kzN3l5DNf_1xBllTYcmCZ7uoY4wW4-wIaSuS7uzC8Ynw6tmd3hskzO_qEp54iKfiv7jKbsA/s1600/italy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByOPehczn6Bjaw-jOINCtsuv3jj26fFP-iKbYXeBjOCm3_JmY7ICYV5SyqDVDKl9i43A-kzN3l5DNf_1xBllTYcmCZ7uoY4wW4-wIaSuS7uzC8Ynw6tmd3hskzO_qEp54iKfiv7jKbsA/s320/italy.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /></span>
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Kicking
off my culinary adventure, I made it a personal quest to tell my
friends and family that I ate fish & chips in England! But, little
did I know, I would uncover a whole new world of culinary magnificence
in London that I never knew existed. Melt in your mouth broccoli puree,
delicate white onion soup and perfectly cooked hake that I can still
taste when I close my eyes, at the popular </span><a href="http://www.rhodes24.co.uk/"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Rhodes 24</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, were just the tip of the iceberg. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br /></span>
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Trying to trump that, I had Dim Sum at </span><a href="http://www.pingpongdimsum.com/"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Ping Pong</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">
like a true Brit, I was told. And when my dining partners ordered around 20 items off of the extensive menu
and then asked the waiter, “will that be enough for us?,” I knew I was
home! Next was the non-pub pub fare at </span><a href="http://www.thewhiteswanlondon.com/"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">The White Swan</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">,
that included such classics as mushy peas and braised veal, but with a
refined elegance that I’ve never seen from traditional bar food.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /></span>
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">After taking some advice from the locals, I spent a Saturday morning weaving in and out of the vendors at </span><a href="http://www.boroughmarket.org.uk/"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Borough Market</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">,
sampling everything (once or twice) from rabbit & quail confit to
sea salt caramel to chicken and vegetable curry. Feeling like a local
myself, I grabbed a Pimm's and bacon butty and strolled through the
market to my heart’s content.</span></span><br />
<span style="font-family: inherit;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_g9LUuYGJe5pL-0AKQISrkDIlX9wGaQ8Kwxf7UqpUh2gV-ixQ9FLPU2gOyyLLVb_8rVffG5hXID_xZlxEEzwr3OVgG0HzUvYBc7Cl35MFbRulKohKdS-FvwGyRWjN_HKqLZ1vibzSI2Y/s1600/baconbutty.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_g9LUuYGJe5pL-0AKQISrkDIlX9wGaQ8Kwxf7UqpUh2gV-ixQ9FLPU2gOyyLLVb_8rVffG5hXID_xZlxEEzwr3OVgG0HzUvYBc7Cl35MFbRulKohKdS-FvwGyRWjN_HKqLZ1vibzSI2Y/s320/baconbutty.jpg" width="320" /></span></a><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Most Londoners (or -ites?) might tease my indulgence in a “lovely” </span><a href="http://www.lookmumnohands.com/"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">meat pie</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> and the greasiest </span><a href="http://www.kennedyslondon.co.uk/"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">fish & chips</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> imaginable - but these English staples were a must in order to satisfy my inquiring family and friends back home.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /></span>
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">From
Spain to Italy to France, I delved into a worldly culinary feast that
included tapas and sangrias, pastas and paninis, and of course,
croissants and crepes. Needless to say, that portion of my European
adventure added a few pounds to my midsection but also allowed me to
prepare for the gastronomical marathon that was awaiting me in
Germany....</span><br />
<span style="font-family: inherit;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkiaUtmUkFU97hSraMVe3PrRY_7Xx0gPdgOaXZu2T2IvCQuXJGctYDVleuXRz1YWXXY7gJyQ1ESVHtnNODuTbxUR_eptpQUUZtSn0HYmreALzMXsiAAc-sUQdubZpJvAgO_te4n7iCbY/s1600/pork.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkiaUtmUkFU97hSraMVe3PrRY_7Xx0gPdgOaXZu2T2IvCQuXJGctYDVleuXRz1YWXXY7gJyQ1ESVHtnNODuTbxUR_eptpQUUZtSn0HYmreALzMXsiAAc-sUQdubZpJvAgO_te4n7iCbY/s320/pork.jpg" width="320" /></span></a><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">When in Munich, after almost 12 hours of travelling, my colleagues and I stumbled into a nearby cafe called </span><a href="http://www.klinglwirt.de/impressum.html"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Klinglwirt</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">.
With glazed eyes we squinted at our menus that looked like thousands of consonants strewn about on the page. Welcome to Germany! In
true American fashion, we pointed at “what they’re having” and ordered
“...beer, doesn’t matter, surprise us!” To our surprise, our pointing
and stuttering produced the smoothest beer we’ve ever had and German
comfort foods such as cheesy spinach spätzle, tangy sauerkraut and
creamy veal medallions. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /></span>
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">But
the crowning achievement of the trip came after a long night of
“networking,” when we rolled up to an eight-story pagoda in the middle of
the English Garden known as “Chinesischer Turm” in German. As the
second largest beer garden in the city of Munich, the </span><a href="http://www.cityscouter.com/travelguides/munich/Chinese-Tower-Chinesischer-Turm.html"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Chinese Tower</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">
seats up to 7,000 people. With a liter of Hofbrau and (what felt like)
half of a pig, I settled into a lunch of champions, Munich-style. To
wash it all down, we shared a soft pretzel the size of a beach ball with
a baseball-sized lump of Obatzter (cheese dip) on the side.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /></span>
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sharing
this experience of a lifetime with some amazing friends (old and new)
made every bite count! Where in the world will my taste buds take me next, you’ll
just have to wait to find out...</span>FoodiesInNYChttp://www.blogger.com/profile/03918341830732387861noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-71378210521583086332012-06-10T16:39:00.001-04:002012-06-10T16:39:39.523-04:00FC Nibble: Fine Dining in Chi-TownLiving in such a food-centric city and admittedly being a little food obsessed can sometimes make traveling disappointing. How many times have you tried the new hot spot in DC, Boston or the Bay Area and thought to yourself that the restaurants in NYC could have done it better? While I have experienced some great meals around the country (and around the world) this has crossed my mind more than once.<br />
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However, on a recent trip to Chi-Town I went all out and wasn't disappointed!
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<br />
<a href="http://www.girlandthegoat.com/">Girl and the Goat</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQSzUnKKMWaWvblFyvlijGNr0E1JEoed6mH9Lp1DctABJT5UhDILlpuk-NiCFa2RjaYKiKphroICYpyiO6g2GrVVoaaKbnS5RB9X1Ezh-w99EZrM1OzLK43kBPOy4AtimlfSBGORkW8Ax/s1600/food.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQSzUnKKMWaWvblFyvlijGNr0E1JEoed6mH9Lp1DctABJT5UhDILlpuk-NiCFa2RjaYKiKphroICYpyiO6g2GrVVoaaKbnS5RB9X1Ezh-w99EZrM1OzLK43kBPOy4AtimlfSBGORkW8Ax/s320/food.jpg" width="320" /></a>With a Top Chef alumni (<a href="http://www.stephanieizard.com/">Stephanie Izard</a>) in the open kitchen, the Presidential seal of approval and a 6-8 week reservation waiting list, the Girl and the Goat is the definition of a hot spot. The well-balanced dishes left nothing to be desired and neither did the ambiance or service. Some highlights for me included the goat empanadas, fall-off-the-bone pork ribs and a scallop dish with a modern ‘briskety’ bolognese sauce (it may sound like too much but I swear it was just perfect).<br />
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Note - don't spoil your appetite on the homemade bread. While it’s delicious, save room for the actual food, trust me it’s worth it.<br />
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<a href="http://www.grahamelliot.com/grahamelliot.php">Graham Elliot</a><br />
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This avant-garde restaurant is definitely a special occasion spot, but far from stuffy when it comes to atmosphere. My friends and I indulged in the 9 course tasting menu, which had a little something for everyone. Each dish was elegantly prepared with the intricacy of a complex science experiment and when mixed together created a truly unique experience in your mouth - particularly the foie gras covered in watermelon flavored pop rocks!!<br />
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Of the 9 courses the ones stuck out for me most were: a crab two ways (leg and sausage) with butter, coconut and BBQ seasonings: a melt-in-your-mouth risotto with artichokes, basil and truffles; and a redfish which was REDIC with ramps, tomatoes and capers.<br />
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For dessert, we were served a liquid donut. No that is not a typo… it is actually a cold soup-like concoction that tastes like a freaking donut! It was one of those desserts that you just have to try and reminds me that food isn’t just about taste, nourishment, or an excuse to be with good friends and drink wine. It’s about imagination and pushing limits.<br />
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Girl and the Goat<br />
809 W Randolph St.
Chicago IL, 60607<br />
(312) 492-6262<br />
<a href="http://www.girlandthegoat.com/%20">http://www.girlandthegoat.com/ </a><br />
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Graham Elliot<br />
217 W Huron St
Chicago Il 60654<br />
312.624.9975<br />
<a href="http://www.grahamelliot.com/grahamelliot.php">www.grahamelliot.com/grahamelliot.php</a>DanielleDevhttp://www.blogger.com/profile/02326124989669598200noreply@blogger.com2tag:blogger.com,1999:blog-6542259566897924493.post-61924887385973611222012-05-18T11:32:00.001-04:002012-05-18T11:33:37.990-04:00Color Our World<br />
Ok, I have to admit, while Anne and Danielle typically find the top-rated, James Beard awarded, “hottest and trendiest” places in NYC to dine, I lean more towards the word-of-mouth/read-it-on-Yelp camp. As most of us have experienced, this doesn’t always yield the best results but it does prove for an interesting evening! <br />
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So after a tip from my best friend and fellow foodie AJ to visit an eclectic place called Colors in NoHo, we were all intrigued. Coincidentally, Colors happens to be right next door to Butter (as <a href="http://www.foodiesinnyc.com/2011/10/buttereh-ive-had-better.html">reviewed</a> by Foodies’ own Anne Donohoe) so it got good points for having cool neighbors. We stopped at Butter for a quick, stiff drink (just what the work week ordered) rushing to make our 7:00pm reservation. Aside from getting the Open Table points, a rezzie was completely unnecessary. The typical rambunctious, Thursday night dinner crowd was absent - but we all had a good buzz going and quietly took our seats before jumping to any conclusions. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wrqPj1Cz6Iw/T7Zoy1-9gLI/AAAAAAAAAoQ/RQ5vL1MzOGk/s1600/Colors.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wrqPj1Cz6Iw/T7Zoy1-9gLI/AAAAAAAAAoQ/RQ5vL1MzOGk/s320/Colors.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Food club at Colors (as seen through Sangria goggles)</td></tr>
</tbody></table>
To drink we stuck to cheap ($12!!) pitchers of pretty decent sangria. Our waiter was attentive and very patient with our typical food club silliness which we were thankful of (note: we are not subtle when we dine!). While we perused the menu, we chatted about the fact that Colors is owned by its workers and focuses on local ingredients. The “owners” all come from various backgrounds in the restaurant industry and are part of the <a href="http://rocunited.org/">Restaurant Opportunities Center</a>, the largest restaurant worker organization, whose mission is to improve wages and working conditions for the nation’s low-wage restaurant workforce. We are all for that!<br />
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After a few pitchers of sangria, we were ready to order:<br />
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- Veggie chips (banana and potato) with various dips including smoked trout with fried capers, fresh guacamole, black chickpea hummus with olives, and tomato tapenade - <i>a perfectly light and fresh starter</i><br />
- A fried veggie tart topped with goat cheese, mixed greens and cherry tomatoes – <i>you can’t go wrong with goat cheese</i><br />
- Chicken and chorizo paella with snow peas and lemon aioli - <i>we’re somewhat of <a href="http://www.foodiesinnyc.com/2009/10/best-paella-in-new-york-city.html">paella snobs</a> so this wasn’t our fav</i><br />
- Pan-roasted pork loin with creamed corn (yum!) and peach jus – <i>deliciously tender and flavorful</i><br />
- Argentine Chimichurri ribeye (Anne’s fav) with roasted red potatoes – <i>tender and tasty</i><br />
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Each dish hit the spot and admittedly helped to soak up the alcohol in our bellies. The bill was VERY easy to digest as well and didn’t put nearly the dent on our wallets that <a href="http://www.foodiesinnyc.com/2012/01/great-expectations.html">The Dutch</a> had - but in NYC you often get what you pay for!<br />
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Overall, we admire the dining experience that Colors has created but wish it had left us with a brighter outlook. With great food, local ingredients, reasonable pricing and a fabulous entrepreneurial spirit, it should be packed every night! <br />
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<br />
417 Lafayette Street<br />
New York, NY 10003<br />
212.777.8443<br />
<a href="mailto:info@colors-newyork.com">info@colors-newyork.com</a><br />
<a href="http://www.colors-newyork.com/">http://www.colors-newyork.com/</a><br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6542259566897924493.post-80675717490053128632012-05-10T12:35:00.002-04:002012-05-10T12:41:57.155-04:00The Catskills on the Cobblestones<br />
High expectations are a tricky thing. Finding out that Kutsher's, a place I spent childhood vacations and two summers at camp, had opened a restaurant in NYC that featured foods I crave and often critique, is a good example of this situation.<br />
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That being said, this is a love story, because I loved everything about our experience at KT. <br />
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We started the meal with a round of bug juice - how can you pass up the upscale, alcoholized version of the summer camp classic? Great drink, even greater that they mix up the fruit juice ingredients day to day, keeping with tradition.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqP1ObcWeUfDYna3zE-dz0aPTsiQSa6H-ha4yN7As-_55akvlVpyjwfHwIpRW65v7Ss1PNTUXNnv9Jhn4aJMbB2zwqFc2ED2txs8ROqfbw94W56V6Tf1BfR3ElVSTttoinmTU8j5AWJSBV/s1600/Kutscher%2527s+Tribeca.bmp"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5733576136099348818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqP1ObcWeUfDYna3zE-dz0aPTsiQSa6H-ha4yN7As-_55akvlVpyjwfHwIpRW65v7Ss1PNTUXNnv9Jhn4aJMbB2zwqFc2ED2txs8ROqfbw94W56V6Tf1BfR3ElVSTttoinmTU8j5AWJSBV/s200/Kutscher%2527s+Tribeca.bmp" style="cursor: pointer; display: block; height: 95px; margin: 0px auto 10px; text-align: center; width: 287px;" /></a><br />
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On to the food. First, the amazing matzoh ball soup. The best I've ever had in a restaurant. The soup was flavorful, the veggies and noodles al dente (but not crunchy carrots, that's a no-no) and the matzoh balls were literally perfect in consistency and nearly perfect in flavor. If I could carry around a jug of that soup and eat it daily for lunch, life would be complete. Next we tried the pastrami and chopped liver on the 'charcuterie plate'. Both were fantastic, the pastrami felt like it was Montreal inspired, hand cut thick slabs that were accompanied by great rye bread and some very on the money sour pickles. We also tried the crispy artichokes, which were very good, and the gefilte fish with beet/horseradish tartare, which was unremarkable.<br />
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For the main event we shared (there were 4 of us, calm down) the prime skirt steak and the roast chicken for 2. Both were excellent. The rest of the crew loved the chicken above all, and that was great, because it left more steak for me. Both were tender, tasty (neither one undersalted) and complimented on the plate by a knish and a mushroom stuffing, respectively.<br />
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We finished with the unique rainbow cookie ice cream sundae and 4 spoons. A fitting end to a great meal.<br />
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Overall this is a must try - the space is cool, and roomy for NYC, the service was spot on and the food hits the mark. They took a chance trying to find the right balance between old and new, tradition and ambition, Catskills and Tribeca. For me, it paid off big time. Well done.<br />
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Kutsher's Tribeca<br />
186 Franklin Street<br />
New York, NY<br />
(212) 431-0606<br />
<a href="http://kutsherstribeca.com/">http://kutsherstribeca.com/</a><br />
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Mitch Wexler is an advertising exec, part-time sous chef and full-time foodie based in Hoboken, NJ.Mitchell Wexlerhttp://www.blogger.com/profile/14420967937608792612noreply@blogger.com0tag:blogger.com,1999:blog-6542259566897924493.post-41342170306945877662012-03-14T18:18:00.000-04:002012-11-08T13:26:44.446-05:00Landmarc: Not your Uncle Tony’s steakhouse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_dEG9DEtcjh4iuADpCgEvwKrOy4wHOPwaWNJClScv4kp4dRxbvZEtONkBkMkZbmpRI_6QmHdO90TVJcK2lxd1S-BWeoAa96sUpEkxhyphenhyphenc96skvwhLKt203s62m_KoL7MFrEIyZ7iRQ-0/s1600/Danielle+steak+landmarc.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_dEG9DEtcjh4iuADpCgEvwKrOy4wHOPwaWNJClScv4kp4dRxbvZEtONkBkMkZbmpRI_6QmHdO90TVJcK2lxd1S-BWeoAa96sUpEkxhyphenhyphenc96skvwhLKt203s62m_KoL7MFrEIyZ7iRQ-0/s320/Danielle+steak+landmarc.JPG" width="240" /></a></div>
When we decided to do a steakhouse this month, we really weren’t in the mood for the white-tableclothed heaviness that comes with $19 creamed spinach and waiters who look like they ACTUALLY could have known Sinatra.<br />
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Instead, we took to The Google and looked for a “non-steakhouse steakhouse” and landed on <a href="http://landmarc-restaurant.com/%20">Landmarc</a> in TriBeCa.
Landmarc is not “new” but its promise of “contemporary bistro fare that blends French and Italian favorites in a decidedly cool space” had us intrigued.
I walked in to find the girls at the bar enjoying martinis. In the time we waited for our table, the bartender didn’t so much as look in our direction let alone offer me a drink (even though we occupied 3 of the 7 seats) – but I’m not holding it against him…anymore…<br />
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Once seated, we tucked into a nice bottle of <a href="http://www.vinerepublic.com/items/detail?itemid=426914">2009 Hardin Cabernet Sauvignon</a> from Napa Valley and started examining the menu. What’s really cool about the menu (other than it folded out!) <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0wGFO3WYvDLRNxzWPZPur8BLVtIwbuSTeLNTg76hYF7KjtQ6p_hRQI_Hu8aWRzXzqs0XUchiIlJ4v7l2bfPZhQl6IA0NTA2aCdSnvBXALSFlbkHR9Wo2Z6Laxf0CHS0sXis1yjadzlw/s1600/Landmarc+menu.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0wGFO3WYvDLRNxzWPZPur8BLVtIwbuSTeLNTg76hYF7KjtQ6p_hRQI_Hu8aWRzXzqs0XUchiIlJ4v7l2bfPZhQl6IA0NTA2aCdSnvBXALSFlbkHR9Wo2Z6Laxf0CHS0sXis1yjadzlw/s320/Landmarc+menu.JPG" width="240" /></a>is that Landmarc offers both appetizer and entrée portions of pretty much everything. So, if you wanted to try the chicken liver cavatelli with caramel onions and bacon, but not order the entrée sized portion (like we did), you could do that.
In addition to the chicken liver cavatelli (which was delish, rich but not too “irony” or heavy), we opted for the smoked mozzarella and ricotta fritters with fried zucchini and spicy tomato sauce and warm goat cheese profiteroles for appies. All great options – especially if you’re with a group.<br />
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Since we were in it for the steak (see the grill that’s on the main dining room floor), we ordered the filet mignon with béarnaise sauce and the “Saturday Special” of Spaghetti alla Bolognese – which Christa described as “one of the best Bolognese sauces she’s ever tasted” (no disrespect Mama Conte!). We complemented our meals with sides of white beans, bacon and kale and Brussels sprouts. I’m told the Brussels sprouts were divine – but honestly – you could cover those suckers in Belgian chocolate and they would still taste like bitter gym socks to me!
We were FAR too stuffed for dessert (I know…pains me to even write that) but they did offer homemade caramels with the check – which were the perfect ending to a really great meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHizNdmMgXndrs5APywBvAB5L8mDjkQUGj9mmfZMUh9PkCK7_9_1TnqcrDo14B1DuB1EkNEHsJqb0pzV9BczosxuTSgKBGg9BvbdTrtjwjTA94fyP4LPLk0d-0FV59nrJX0878dkdM0M/s1600/Landmarc+grill.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHizNdmMgXndrs5APywBvAB5L8mDjkQUGj9mmfZMUh9PkCK7_9_1TnqcrDo14B1DuB1EkNEHsJqb0pzV9BczosxuTSgKBGg9BvbdTrtjwjTA94fyP4LPLk0d-0FV59nrJX0878dkdM0M/s320/Landmarc+grill.jpg" width="238" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyB0nBo9MN0cTZy2JFC2esY77pfed_s46P3Eh-lyUGgGE-JDL0mrS2_39eXYxpByT1KhxmbtjFvgoKcFKjkvS1IyaUOXByAy-fzJYwuk4Wl9a1qxV8cBwlfHxxmBx3w9KBdHvFNSvjDw8/s1600/Landmarc+Cavatelli.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyB0nBo9MN0cTZy2JFC2esY77pfed_s46P3Eh-lyUGgGE-JDL0mrS2_39eXYxpByT1KhxmbtjFvgoKcFKjkvS1IyaUOXByAy-fzJYwuk4Wl9a1qxV8cBwlfHxxmBx3w9KBdHvFNSvjDw8/s320/Landmarc+Cavatelli.JPG" width="240" /></a><br />
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<b>The TakeAway:</b>
Highly recommend Landmarc! Since I’m not a seafood lover, a true treat for me is a good filet mignon that melts the second it hits your tongue – and Landmarc did not disappoint!
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<br />
<b>Landmarc</b><br />
179 West Broadway (between Leonard and Worth Streets)<br />
New York, NY 10013<br />
P 212.343.3883<br />
F 212.343.3890<br />
<a href="mailto:infotribeca@landmarc-restaurant.com">infotribeca@landmarc-restaurant.com </a><br />
<a href="http://landmarc-restaurant.com/">http://landmarc-restaurant.com/</a>Annehttp://www.blogger.com/profile/14007416992279461830noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-72485869244813417322012-02-29T18:00:00.009-05:002012-03-15T10:26:48.096-04:00FC Nibble: Sometimes the Best Meals are the Ones You Make YourselfI ate well in February…real well. Had great meals at:<br />
· <a href="http://www.theredcat.com/redcat.php">Red Cat </a><br />
· <a href="http://landmarc-restaurant.com/">Landmarc </a>(with my Foodies) <br />
· <a href="http://www.centrovinoteca.com/best_italian_restaurant_nyc_main/index.php">Centro Vinoteca</a> (which by the way no longer has the best pork chop in NYC) <br />
· <a href="http://route6restaurant.com/">Route 6</a> in Philadelphia <br />
<br />
However the best foodie day I had this month wasn’t at a fancy Manhattan joint, it was at home with my fiancé. For an early Valentine’s Day celebration we went to Chelsea Market (which somehow I had never been to) to snack and shop.<br />
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While not as big as I expected, for the most part, the shops are top notch, the food is super fresh and the people watching is priceless. Note – while Ninth Street Espresso looks like it would have the best coffee, it doesn’t! Plus, it took us 15 minutes to get a very mediocre cappuccino. <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0Z9_SyXXQ9N9SI8a8agez9VNKTtOZKnYPBFoiSvHO4SjY3Mv_it99sNJwpjFGm-M6Vrv8nY2FucGfZFa9bz5bAr1VB84VbKekeeG2FsRSRYdTAYvUSo5afxoBe7iXHFKh5XuauAG-pHr/s1600/Chelsea.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="320" id="BLOGGER_PHOTO_ID_5715051563496849426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0Z9_SyXXQ9N9SI8a8agez9VNKTtOZKnYPBFoiSvHO4SjY3Mv_it99sNJwpjFGm-M6Vrv8nY2FucGfZFa9bz5bAr1VB84VbKekeeG2FsRSRYdTAYvUSo5afxoBe7iXHFKh5XuauAG-pHr/s320/Chelsea.JPG" style="float: left; margin: 0pt 10px 10px 0pt;" width="320" /></a>The star of my visit was the Lobster Place, where we ate lunch and then brought home food to make a delicious dinner. It’s a mecca of fresh and prepared seafood (including sushi) and I didn’t know what to try first. The chowder is divine! The lobster is steamed to perfection. The sushi is ridiculously fresh. And, the seafood selection is unparalleled. <br />
<br />
We choose to bring home crab meat, shrimp and a 2lb lobster (already steamed) for our seafood feast. We then headed to Buon Italia for some homemade, fresh pasta and finished our shopping trip with a sweet stop at Jacques Torres for one of the best chocolate chip cookies I’ve EVER had!<br />
<br />
The result, a delish, romantic day and evening capped off by an amazing dinner. Check out the picture of our Frutti de Mare in a white wine and garlic sauce over fresh linguini. I am now dying to go back to try Dickson’s Farmstand Meats and Chelsea Thai! And of course, get more of that sensational chowder…..Oh, and another cookie wouldn’t hurt too :)<br />
<br />
<b>Chelsea Market</b><br />
75 9th Avenue <br />
(Between 15th and 16th Streets)<br />
<a href="http://chelseamarket.com/">http://chelseamarket.com/</a> <br />
<br />
<b>The Lobster Place</b><br />
(212) 255-5672<br />
<a href="http://chelseamarket.com/">http://chelseamarket.com/thelobsterplace/</a> <br />
<br />
<b>Buon Italia </b><br />
(212) 633-9090<br />
<a href="http://chelseamarket.com/">http://chelseamarket.com/buonitalia/</a> <br />
<br />
<b>Jacques Torres</b> <br />
212-414-2462<br />
<a href="http://chelseamarket.com/jacquestorreschocolates/">http://chelseamarket.com/jacquestorreschocolates/</a>DanielleDevhttp://www.blogger.com/profile/02326124989669598200noreply@blogger.com2tag:blogger.com,1999:blog-6542259566897924493.post-56769582544210740972012-01-11T12:14:00.011-05:002012-03-15T10:23:44.248-04:00Great Expectations<br />
While we don’t blog about our day jobs, this foodie crew pays our restaurant bills by working in PR. And, while we often trust, discover and sometimes agree with reviews from the likes of <a href="http://topics.nytimes.com/top/reference/timestopics/people/s/sam_sifton/index.html">Sam Sifton </a>(New York Times), <a href="http://nymag.com/restaurants/?f=food">Adam Platt </a>(NY Magazine) and fellow foodies on Yelp and Twitter, sometimes the hype can lead to disappointment.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAk5qgZQAxJDRMoLRSxFMXTYNap-f5WdzTGswQBFFA2A1Y3p76WsyLMwlI59lhG-XyDZPf5iwZC__CRX6lC5tI4qRGUefmBy0gmncMD5i6L28qpLD8KZZjB_4JceZS5oYyEfNWwn8L_Cq/s1600/The+Dutch_Pork.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="240" id="BLOGGER_PHOTO_ID_5696424245567841106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAk5qgZQAxJDRMoLRSxFMXTYNap-f5WdzTGswQBFFA2A1Y3p76WsyLMwlI59lhG-XyDZPf5iwZC__CRX6lC5tI4qRGUefmBy0gmncMD5i6L28qpLD8KZZjB_4JceZS5oYyEfNWwn8L_Cq/s320/The+Dutch_Pork.JPG" style="float: right; margin: 0pt 0pt 10px 10px;" width="320" /></a><a href="http://thedutchnyc.com/">The Dutch</a>, a new Soho restaurant, “inspired by local cafés, country inns, corner taverns, neighborhood bistros, seaside shacks, roadside joints, old school dining halls and the same mix of cultural influences that make New York City great,” was getting glowing reviews from all the usual suspects but mediocre reviews from ‘<a href="http://www.menupages.com/restaurants/the-dutch/">civilians</a>.’ We ventured to the venue wondering who was right.<br />
<br />
The interior, predictably, looks like every other new spot in NYC with a ‘bistro-like” flair (see my bitching about this in my <a href="http://www.foodiesinnyc.com/2011_08_01_archive.html">Goat Town post</a>) but the food was very eclectic and DELISH. <br />
<br />
First, try the Asian White Boy Ribs under the snack section. This hearty slab of ribs in a mouth-watering sweet Asian sauce was finger licking good (disclaimer Anne thought they were chewy but I adamantly disagree). If I only ate this, I would have walked away a happy camper.<br />
<br />
<br />
For our main courses, we had a lamb tagine, my personal favorite. The lamb was served in a clay pot and was falling off the bone, and the pork chop (both Anne and Christa’s fav) was perfectly cooked. We weren’t keen on the quinoa salad, as it lacked its namesake quinoa and the flavors didn’t come together, but do order the brussel sprouts with pancetta, served in a cast iron dish that it was obviously prepared in.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGGOxan0oyBaAjZTkJo6wKujAvZXjayzaW7Hz6pO7rO6yUsv7laah5Ay4OswAvDeNcIbfoXdk3xY6_NA135A2a2Kd_1ENc5HWhCm6HcQDICxkAWU6GOpBa24tQln18C2MHmz-YFbsrDy8/s1600/The+Dutch_Brussel.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="240" id="BLOGGER_PHOTO_ID_5696428183509079730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGGOxan0oyBaAjZTkJo6wKujAvZXjayzaW7Hz6pO7rO6yUsv7laah5Ay4OswAvDeNcIbfoXdk3xY6_NA135A2a2Kd_1ENc5HWhCm6HcQDICxkAWU6GOpBa24tQln18C2MHmz-YFbsrDy8/s320/The+Dutch_Brussel.JPG" style="float: right; margin: 0pt 0pt 10px 10px;" width="320" /></a>Now, I am not a dessert person but the special banana crème pie thrilled my taste buds. The fresh bananas and cream whipped so light it was floating slighting above the dish were paired perfectly with a salty, sweet crust was the just the right way to end the meal.<br />
<br />
So <a href="https://twitter.com/#%21/samsifton">Sam Sifton</a> and <a href="https://twitter.com/#%21/nymageats">Adam Platt</a>, you got it right on this one! <br />
<br />
PS - The Dutch was named in the <a href="http://nymag.com/restaurants/wheretoeat/2012/">Platt 101 </a> and was one of <a href="http://www.nytimes.com/2011/12/28/dining/sam-siftons-top-10-new-restaurants-of-2011.html?scp=1&sq=The%20Dutch%20restaurant&st=cse">Sifton's Top Ten New Restaurants of 2011</a><br />
<br />
<b>The Dutch</b><br />
131 Sullivan St (At Prince St)<br />
(212) 677-6200<br />
<a href="http://thedutchnyc.com/%20">http://thedutchnyc.com/ </a>DanielleDevhttp://www.blogger.com/profile/02326124989669598200noreply@blogger.com3tag:blogger.com,1999:blog-6542259566897924493.post-90762592440463198512011-11-16T10:52:00.001-05:002012-01-17T13:02:14.804-05:00In a Land Far, Far Away…The Foodies Explore Chinatown<div class="MsoNormal">
Once upon a time,
three successful NYC women in their Bloomingdale’s best trekked through the
fish juice glazed streets of Chinatown to explore the highly buzzed about 456
Restaurant. Sam Sifton of <i style="mso-bidi-font-style: normal;">The New
York Times</i> (and foodie celeb!) had us at the phrase "dumpling
heaven" in his review of <a href="http://www.nytimes.com/2011/08/31/dining/reviews/456-shanghai-cuisine-nyc-restaurant-review.html?pagewanted=all">456</a>, so we decided it would be a fun adventure for The Foodies…</div>
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<br /></div>
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<a href="http://4.bp.blogspot.com/-zbol6nZrBjA/TsPQCNDUMBI/AAAAAAAAAQk/pA1jvPPXzIc/s1600/P1040604.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-zbol6nZrBjA/TsPQCNDUMBI/AAAAAAAAAQk/pA1jvPPXzIc/s200/P1040604.JPG" width="200" /></a></div>
While some
restaurants pride themselves on the overall dining experience – the peaceful
ambiance, delivering the specials in poetic prose, the milieu of soothing
orchestra music and a cellar full of exotic red wines – we don't always
consider that the main attraction (as discussed <a href="http://www.foodiesinnyc.com/2009/12/managing-expectations-for-peep-show-aka.html">previously</a>). That said, ordering at 456 was not a three-ring circus. The menu was fairly straightforward (fish head
casserole; chicken with cashews; Peking duck) and our experience with the staff
was equally laconic:</div>
<div class="MsoNormal">
<a href="http://3.bp.blogspot.com/-Qo2C-GVZgCg/TsPP-UgKbeI/AAAAAAAAAQM/Vn2TnCwSSqg/s1600/P1040601.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Qo2C-GVZgCg/TsPP-UgKbeI/AAAAAAAAAQM/Vn2TnCwSSqg/s200/P1040601.JPG" width="200" /></a> </div>
<div class="MsoNormal">
Foodies in NYC: Do
you have a wine list?</div>
<div class="MsoNormal">
Waiter: White
or red?</div>
<div class="MsoNormal">
Foodies in NYC:
Um...red.</div>
<div class="MsoNormal">
Waiter: Bottle or
glass?</div>
<div class="MsoNormal" style="mso-list-ins: adonohoe 20111109T1449; mso-list: none;">
Foodies (in unison): Bottle</div>
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Waiter: Ok.
Do you want rice?</div>
<div class="MsoNormal">
Foodies: Yes.</div>
<div class="MsoNormal">
Waiter: Ok. How
many?<br />
Foodies:
Uhh...two?</div>
<div class="MsoNormal">
Waiter: Ok.</div>
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<br /></div>
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</div>
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<a href="http://4.bp.blogspot.com/-gGlWmMSulqw/TsPP3I2ShWI/AAAAAAAAAPk/YJbnDxP3DNQ/s1600/P1040595.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-gGlWmMSulqw/TsPP3I2ShWI/AAAAAAAAAPk/YJbnDxP3DNQ/s320/P1040595.JPG" width="320" /></a>End conversation,
cue the food. We decided on a little bit of this (steamed juicy pork buns
and steamed house veggie dumplings) and a little bit of that (cold noodles in
sesame sauce). The dumplings were moist and flavorful but the noodles
fell a little flat – the sauce was too buttery and meagerly covered the dish,
which made it difficult to get past the gummy texture. On our two main
dishes, General Tso's Chicken and Moo Shu Pork, we indulged in the simplicity
of the sauces and quality of the meats. The big, white chunks of chicken
and fluffy pancakes made both dishes good to the last rice grain.</div>
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While fairly
awkward in presence, the large, inexpensive plates of quality food at 456 took
us all to our happy places, where we laugh, chat and munch (never at the same
time, right mom?!) and always end the night with the phrase, "we needed
that!" </div>
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<a href="http://4.bp.blogspot.com/-Y36cPU2hiLw/TsPcaJj8lgI/AAAAAAAAAS0/Dr6VaZTYcfo/s1600/RtoRnew.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="258" src="http://4.bp.blogspot.com/-Y36cPU2hiLw/TsPcaJj8lgI/AAAAAAAAAS0/Dr6VaZTYcfo/s400/RtoRnew.jpg" width="400" /></a>To ensure a happily
ever after, we navigated back through the eel-streaked windows of Chinatown to
end our night at <a href="http://www.ricetoriches.com/">Rice to Riches</a>, a specialty, rice pudding Mecca. “Strange”
might be the first thought that pops into your head, but ours is, "why the
#$%& didn't we think of that!?" Served in Solo, Epic, Sumo, and Moby
sizes, in flavors like Cheesecake, Cookies n' Cream, Banana, Rum Raisin and
Coconut (among many others), Rice to Riches is a dessert dream come true.<br />
<br />
The Takeaway:<br />
Get out of your comfort zone with typical Chinese food. Next time, leave the take out boxes at home and go out for the real deal! And, in the words of Anne, "if you don't like rice pudding, seek professional help."</div>
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</div>
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<div class="MsoNormal">
456 Restaurant</div>
<div class="MsoNormal">
69 Mott Street (Canal
Street), Chinatown</div>
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(212) 964-0003</div>
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<br /></div>
<div class="MsoNormal">
<a href="http://www.richtoriches.com/">Rice To Riches </a></div>
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37 Spring St </div>
<div class="MsoNormal">
New York,
NY 10012</div>
<div class="MsoNormal">
(212) 274-0008</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6542259566897924493.post-20730073123479282052011-10-23T14:33:00.002-04:002011-10-25T16:35:11.820-04:00The Pie in the Sky<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8ZcZSBu8deo/TqRdI0l_K3I/AAAAAAAAAOw/10Xywncn14Q/s1600/IMG_0559.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-8ZcZSBu8deo/TqRdI0l_K3I/AAAAAAAAAOw/10Xywncn14Q/s320/IMG_0559.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Having some "early evening" pizza at Basile's in Hoboken!</td></tr>
</tbody></table>
On a valiant quest to secure the coveted “Pizzaiolo” badge
on Foursquare (check-in to 20 different pizza places), I broke the half-way
point this past weekend and decided to reminisce about some of the best and
“just OK” so far, because honestly, I’ve never met a pizza I really truly
disliked… </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">-<span style="font: 7pt 'Times New Roman';">
</span></span><b>Dozzino</b>
(Hoboken, N.J; <a href="http://www.dozzino.com/">http://www.dozzino.com/</a>) –
When restaurants pride themselves on “fresh and local” ingredients it can often
mean a limited and boring menu – but fortunately Dozzino’s delivers. The small pies – with several toppings from
red pepper and calabrese salami to pecorino romano, fontina and basil – cooked
by a wood fire, make this one of the hottest new pizza places in town. And they have a bocce court too! </div>
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<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">-<span style="font: 7pt 'Times New Roman';">
</span></span><b>Carmine’s
Pizzeria</b> (Brooklyn, N.Y.; <a href="http://www.carminespizzeria.com/">http://www.carminespizzeria.com/</a>)
– This may look and feel like your typical Italian restaurant, but Carmine’s
offers so much more. Not to be confused
with the tourist trap in the city, this Carmine’s is a local legend that keeps patrons
coming back – from the Chicken Parm to the Yankees Pie, this place is as
Brooklyn as you can get.</div>
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<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">-<span style="font: 7pt 'Times New Roman';">
</span></span><b>Rosario’s</b>
(Hoboken, N.J.; <a href="http://www.allmenus.com/nj/hoboken/17083-rosarios-at-willow/menu/">http://www.allmenus.com/nj/hoboken/17083-rosarios-at-willow/menu/</a>)
– The debate between thin/crispy versus thick/doughy pizza has been around for ages
(or at least since 1889, according to <a href="http://en.wikipedia.org/wiki/Pizza">Wikipedia</a>). If you’re of the doughy camp, Rosario’s is
the place for you. It’s a friendly, neighborhood
joint with five tables and a small TV that will always be playing some local sports
team’s game. The food is reliable, but
nothing to write home about, especially if you live around the corner!
(Full disclosure: I do…)</div>
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<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">-<span style="font: 7pt 'Times New Roman';">
</span></span><b>Gennaro’s</b>
(Hamilton, N.J.; <a href="http://www.gennarospizzeria.com/">http://www.gennarospizzeria.com/</a>)
– Run by an Italian family in Hamilton that your “mother’s sister’s cousin
probably went to middle school with,” Gennaro’s is the place you go when you
want home cooking but don’t feel like doing the dishes. The Italiano Pie – topped with fig,
prosciutto, arugula, red onion and goat cheese – is famous in Hamilton and one
of the best topping combinations I’ve ever had.
</div>
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<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">-<span style="font: 7pt 'Times New Roman';">
</span></span><b>7 Stars</b>
(Hoboken, N.J.; <a href="http://www.7starspizza.com/">http://www.7starspizza.com/</a>)
– Following a friendly discussion on the characteristics that make a good pie,
the term “late night pizza” (© BA) surfaced.
7 Stars may hit the spot after a long day or night spent at the bar, but
it’s not the type of place you’d go without your beer goggles securely on first.</div>
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<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">-<span style="font: 7pt 'Times New Roman';">
</span></span><b>Napoli’s</b>
(Hoboken, N.J.; <a href="http://www.allmenus.com/nj/hoboken/243834-napolis/menu/">http://www.allmenus.com/nj/hoboken/243834-napolis/menu/</a>)
– Unexpectedly one of the best pizza places in Hoboken - and with more than 20
to choose from, that’s saying a lot. The
Margarita Pie was not too doughy or too crispy and the combination of the sweet
marinara sauce and salty fresh mozzarella made it the Goldilocks of pizza!</div>
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<br /></div>
<div class="MsoNormal">
With only eight check-ins to go, I’m at a crucial turning
point where I have to choose whether to continue stumbling into whichever
pizza “joint” I come across in my ‘hoods or be a tad pickier and rightfully earn the badge that rewards only the “true pizza connoisseur.” </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This badge has been my most recent foodie adventure – I’m so
close I can taste it. I just need to
ponder where my finals check-ins should be, taking me one step closer to
this lifetime achievement. What are your
most/least favorite pizza shops? How
would you spend your 20 check-ins?</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6542259566897924493.post-31410078800197968502011-10-03T16:35:00.003-04:002012-09-27T16:24:47.227-04:00Butter….eh – I’ve had better<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1okFNuNZdUKUZq3deiNHfDCTkm1SuXYcj7m7GEwSr3Eal7vgm73kJJqNGgeC9O1aUbkF3mG50a6QDc0HToFToggbaKQFhFG_grK0IoJYXOV1frGh-XAU_Of1bqpaPKCpKxLBaM5DIaR8/s1600/Butter.jpg"><img alt="" border="0" height="198" id="BLOGGER_PHOTO_ID_5657885222809794402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1okFNuNZdUKUZq3deiNHfDCTkm1SuXYcj7m7GEwSr3Eal7vgm73kJJqNGgeC9O1aUbkF3mG50a6QDc0HToFToggbaKQFhFG_grK0IoJYXOV1frGh-XAU_Of1bqpaPKCpKxLBaM5DIaR8/s320/Butter.jpg" style="float: right; margin: 0pt 0pt 10px 10px;" width="320" /></a><br />
I still get excited about restaurant week. It’s a great excuse to connect with friends (one <a href="http://www.ofabsolutelynoconsequence.blogspot.com/">Scott A. Berwitz</a>) who I haven’t seen in a while and a wonderful way to afford some of the great restaurants in the city.<br />
<br />
That. Said.<br />
<br />
My trip to Butter…was…well…not bad. But I’ve had better…<br />
<br />
The dream child of <a href="http://www.foodnetwork.com/chefs/alexandra-guarnaschelli/index.html">Chef Alexandra Guarnaschelli</a>, Butter opened in 2003 to much fanfare in the East Village and became a bit of a “celeb” hot spot. So while it’s not “new” it’s always been on my list to try - so off we went. (Note – no celebs :( <br />
<br />
The cocktails were great– I had a champagne cocktail called The Veranda with sparkling cava and St. Germain and Scott had The Butter Martini. The service was great and the décor was super cool. It’s all wood paneled and almost feels like you’re stepping into a high end spa. Very warm and serene.<br />
<br />
But the food was…just OK and not what I was expecting. The appetizer of fried green tomatoes was three greasy tomatoes on a plate – no garnish, no dollop of creme fraiche or goat cheese or even a drizzle of olive oil. It looked like it had been tossed on a plate with all the care a fry cook at McDonald’s stuffing French fries into a happy meal (no offense to fry cooks!! We heart you in our own special way!). The goat cheese pizza consisted of a thick paste of strong goat cheese slathered on a very thin (what would normally be a very enjoyable crust) and then doused with onions. The best dish was the braised short rib. No knife was required and it was a perfectly rich, hearty dish that is always a favorite of mine. <br />
<br />
<b>The Takeaway</b> <br />
Go there if you are in the mood for a fun cocktail – but you can get better food elsewhere.<br />
<br />
<b>Butter</b><br />
415 Lafayette St.<br />
New York, NY 10003 <br />
212-253-2828<br />
<a href="http://www.butterrestaurant.com%20/">http://www.butterrestaurant.com </a>Annehttp://www.blogger.com/profile/14007416992279461830noreply@blogger.com1tag:blogger.com,1999:blog-6542259566897924493.post-442982322323569362011-09-30T09:30:00.002-04:002011-09-30T13:51:38.647-04:00WTFoodie Friday Schweddy Balls – Good Times!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKru9E95wrkeMmkgiFuGMMKprT21QOR7So7A0csIGQh6h8nqsw_S0Jza9aB7ah48CU-A4mdeTZtu1hVH53_MZJiyFmva4f95GDqLwIj5-4bu0evZ2zrRZKm9yND0P91JWA0Sx6huJBg4A/s1600/Ben-Jerrys-Schweddy-Balls.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 137px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKru9E95wrkeMmkgiFuGMMKprT21QOR7So7A0csIGQh6h8nqsw_S0Jza9aB7ah48CU-A4mdeTZtu1hVH53_MZJiyFmva4f95GDqLwIj5-4bu0evZ2zrRZKm9yND0P91JWA0Sx6huJBg4A/s200/Ben-Jerrys-Schweddy-Balls.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5657877909502193314" /></a><br /><br />We could hardly let THIS piece of news fly by without making it a WTFoodie post!<br /><br />Ben & Jerry’s has a new flavor – Schweddy Balls! Who can forget the <a href="http://www.hulu.com/watch/4156/saturday-night-live-nprs-delicious-dish-schweddy-balls ">SNL sketch </a>with Alec Baldwin – as Pete Schweddy – touting his balls (popcorn balls, cheese balls, rum balls and of course – his famous Schweddy balls!) to Molly Shannon and Ana Gasteyer who play very wholesome - quirky-as-hell radio show hosts.<br /> <br />Who doesn’t love a good bowl (or…ahem…a pint) of Ben and Jerry’s! My personal favorite is Half Baked and I also enjoy me some Pfish Food. Danielle loves Chocolate Chip Cookie Dough and Christa is partial to Strawberry Cheesecake.<br /><br />But I think I speak for us all when I say – we may have a new favorite. Schweddy is Balls Vanilla Ice Cream with a Hint of Rum & Loaded with Fudge Covered Rum & Malt Balls. We can’t wait to try it! <br /><br />What’s your favorite <a href="http://www.benjerry.com/flavors/our-flavors/">Ben & Jerry’s flavor</a>?Annehttp://www.blogger.com/profile/14007416992279461830noreply@blogger.com1