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4 Charles Prime

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Chicago is known for many things; the classic Chicago Dog loaded with onions, mustard, relish, tomatoes and pickled peppers, the hefty Deep Dish Pizza, the Italian Beef Sandwich at Portillo's and of course the Burger at Au Cheval.   I haven't been to Chicago in years but luckily some of these iconic classics have leaked into NYC with deep dish pies at Emmett's, Italian Beef at Hanks and even the infamous Au Cheval Burger at Four Charles Prime. 

Hailed by many as the best burger in the country this brings together two grilled all beef patties layered with Kraft American cheese, then topped with thick slabs of bacon, fried egg, chopped red onions, Dijonaiise, and pickles all on a toasted bun.  It arrives at the table whole, then gets sliced at the table in order to reveal the inside in all of it's messy, juicy food glory.


This burger is absolutely orgasmic at first; the creamy yolk seeping into the juicy meat with the smokey, peppery backbone of bacon lingering after each …

Resturant Week at Babu Ji

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Restaurant Week has descended upon NYC once again and this year and I decided to do a solo lunch at Indian favorite Babu Ji.  This place was all the rage a few years back and I never got a chance to go.  Luckily Babu Ji has since moved into a bigger space close to Union Square and I was able to easily grab a spot at the bar last Sunday afternoon. 

To begin the dish that Babu Ji is most famous for the Colonel Tso's Cauliflower; fried cauliflower tossed in a sweet and spicy Tso's sauce then finished with sesame seeds, chives and nigella seeds. 


The flavor of these fried nuggets were spot on, sweet and sticky at first with a gentle heat that grew the more I consumed.  However the veggies were cooked incredibly uneven; some bites were perfectly tender while others were so hard my knife didn't even make a dent.


Onto the main course Unauthentic Butter Chicken served with a bowl of basmati rice and garlic naan.


Wow- this Butter Chicken was exquisite.  Big flavors of garlic, tomato an…

New Brew Friday- Kiwi Melon Meerts

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It's New Brew Friday and today we're celebrating at the shores of North Carolina with a delightful beverage from Wisconsin's Funk Factory Geuzeria, the Kiwi Melon Meerts.



This gueuze pours a bright yellow with lots of fizzy bubbles up top and aromas of fresh melon, lemon rind and funk. The flavor is tart kiwi up front with a strong acidity that smooths out with more funk and soft melon tones in the finish.  Clocking in at just 4.5 % this fruity, refreshing Meerts is the perfect beverage for sipping in the sun on a steamy summer day.  Cheers to New Brew Friday!

Funk Factory Geuzeria1602 Gilson Street
Madison, WI 53715

Green Goddess Cafe

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There are so many reasons to love Vermont; the rolling green hills, the fresh mountain air and of course BREAKFAST!  Vermont does breakfast better than any other state.  They have forests of maple trees dripping with syrup, farms dedicated to the best slab bacon, cheese makers in every corner and of course Green Mountain Coffee.  It's hard to go wrong with breakfast anywhere in Vermont but the place that I currently love the most is Green Goddess Cafe in Stowe.


This tiny little spot uses only fresh, local ingredients (most organic) to create breakfast staples that are almost magical.  Like their bacon, egg & cheese sandwich, loaded with creamy Vermont cheddar cheese, thick slab bacon that somehow stays perfectly crisp in every spot, all on top of a flaky, buttery English Muffin.  A NYC Bacon, Egg & Cheese isn't even in the same category with this perfect sandwich.


Buttermilk Pancakes so wondrously fluffy inside with crispy charred edges and the perfect dollop of whipped …

Vermont- Misery Loves Company

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Ahhhhh Vermont, one of our truly happy places to visit.  We usually spend most of our time in the little town of Waterbury, but lately we've been trying to explore other areas which led us to Winooski and lunch at Misery Loves Co.


This cute little spot sits on the Main Street of town with a lively, hip interior and more casual picnic style tables out front perfect for soaking up the summer sun. We ordered up a couple of Vermont beers then dove into appetizers; Steak Tartare for me and Fresh Cheese with honey for Mr. T.


The Steak Tartare arrived diced with pickled mustard seeds and grated smoked Vermont Cheddar on top.  I love a salty potato chip with my tartare and the smoked Cheddar gave the dish a nice creamy, hearty texture.  


Mr. T's fresh cheese appetizer combined honey and herbed matzo with bright red raspberries that burst with flavors of the season.  We decided to split The Rough Francis sandwich for our main; basically an enormous mound of fried chicken smothered in hot …

Joe & Pat's Pizzeria

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Since I've revealed our insane pizza eating this summer I figured it would be okay to do back to back pizza posts; so here's our next new favorite Joe & Pat's.  This family owned spot is somewhat of an institution over in Stanton Island where it's been slinging pies since opening back in 1960.  They've had such huge success they opened up a second outpost in the East Village and we've been reaping the benefits ever since.

All their pies are thin crust and crispy with flat charred edges and the perfect ratio of cheese to sauce.  I highly suggest ordering the 1960's Original which showcases the freshness of the cheese and their delicious signature sauce. 


Or the Tri-Pie for those undecided folks which combines tomato, vodka and pesto into one whole pie. Really anyone who struggles with ordering should have a relatively easy time here.  All the pizza's are available as half and half and for those that don't enjoy pizza there's a large menu of pas…

SottoCasa Harlem

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We've been eating a lot of pizza this summer here at NYC Tastes, I mean A LOT.  More than just our usual Joe's Pizza order, we've been consuming great new pies all over the city and one of our favorites has been at Sottocasa.


This tiny little spot in Harlem specializes in Neapolitan pizza, but not that limp, soupy pie that's associated with that style.  This pizza is thicker, with a pillow soft exterior studded with bubbles of char from their wood burning oven, then topped with some of the freshest ingredients I've ever tasted on pizza.  Like the Valdostana with tomato, prosciutto and sage finished with melted mozzarella and fontina cheese.


Or the Tartufata, a white pie layered with homemade truffle spread and topped with mushroom, basil and prosciutto di parma.  Mr. T loved the Tartufata while I fell head over heels for the saucy Valdostana. There were so many fantastic textures and flavors going on from the crispy bites of sage to the salty ribbons of prosciutto.  …