NYC Tastes

Just about everyone in NYC is talked about the new Impossible Burger from David Chang.  His Chelsea Momofuku Nishi gets absolutely slammed at lunch and happy hour with eager vegetarians, vegans and carnivores alike clamoring to get a taste of this "unburger".   Created by a group of scientists, farmers and chefs who collaborated on getting that same delicious flavor of beef into an entirely plant based burger.  What they discovered was a molecule called "heme" which gives meat its that rich beefy flavor and even the red bloody color.  This "heme" molecule also occurs in plants and serves as the basis for this Impossible Burger.  Of Course veggie burgers have been around for ages and NONE of them taste like real beef...does this Impossible Burger really hold true?   First let's talk about the french fries.  These long, skinny ridiculously crisp fries are perfection. I mean seriously these are reason enough alone to go to Nishi.  The b...

I was feeling pretty sentimental earlier this month when Lin Manuel gave his very last performance in Hamilton.  Ever since I had the amazing opportunity to see the show (thanks to my friends Justin and Cate) I listen to the entire album an average of 4-5 times per week. That might sound insane but there's something so addictive about it I just can't get enough. So on Lin's final night I decided to go back to the very restaurant I dined at right after seeing the show- Momofuku Nishi- to pay tribute to the show.  Since my last visit there have been quite a few changes to the menu and even the service was a bit different than before- in a good way.  The servers seemed more comfortable in the space, more knowledgeable about the menu and beers were poured with care instead of one big glass of foam. We started once again with the Fried Whole Shrimp dusted with salt and pepper. Mr. T loves these things. Eating the shells always makes...

Dinner Saturday night was at Momofuku Nishi; the brand new Korean Italian spot from Chef David Chang.  Obviously getting a table was no easy task.   At 6:00 pm the restaurant was already at full capacity and a line had formed around the block just for a chance on the waiting list.  We hung out at nearby Bar Veloce and about two hours (and two bottles of wine) later we finally got the "table ready" text. The space at Nishi is similar to the original Momofuku with simple wooden tables in front and a long bar along the back end.  This isn't a place to marvel at decor; it's all about the food coming out of the kitchen helmed by Chef Josh Pinsky and Carey Hynes.  The meal began with a flashback to our dinner at Ko years ago with a bowl of Fried Whole Shrimp, meant to be eaten with both the head and shell intact, seasoned with salt and sancho pepper.   Next up Black Bass Crudo in tiger's milk and shio kombu.  I love  a well ...

It's funny how each season a new food fad takes over the city.  Of course there was the cupcake, the Cronut, everything made with ramps, then everything made with kale...and now we've entered the Fried Chicken sandwich explosion.  I believe it started with Danny Meyers creation at  Shake Shack  but now Delaney BBQ, Mighty Quinn and the always amazing David Chang have all jumped on board with their own version. Fuku, located inside the former Ko space in the East Village, isn't much more than a counter with a small menu of food and drink and one communal area for dining.  I showed up for a late lunch Friday afternoon, hoping to avoid the crowds, but found a line outside the door. Luckily their service was surprisingly efficient and I was able to place my order within about 15 minutes. Here's the sandwich breakdown- chicken thigh marinated in habanero puree, then coated with buttermilk and dredged through a blend of spices.  Then it's into the frye...