I’ve seen them as “Heads & Bodies” and “Zombie Kids” in other countries and in past years, but this Halloween they’re called Sour Patch Kids “Zombie” and are available exclusively at 7-11 stores nationwide.
EATAKU
I travel for work. I eat for fun.
One of the most memorable dishes we had during our recent trip to
Madrid, Spain was the “Rolex” at butcher-shop-turned-modern-tapas-bar
Sala de Despiece. Thinly sliced panceta is topped with foie gras,
truffle gelee and an egg yolk, then prepared with a torch and knife in
front of you. So good that we ordered a second one!
We recently had the opportunity to visiting the amazing Ekstedt restaurant in
Stockholm, Sweden, where we were kindly invited into their open kitchen to watch
them “cook” raw oysters by dripping melted beef fat over them.
Exquisite!
Local Kitchen, Fairfield, CT
Took the train out to Connecticut see my family a few weeks back, but left rather late after work, so was hungry upon arrival. Ended up stopping by Local Kitchen & Craft Beer Bar right near the station for a few beers and snacks and was glad we did. I’d been here a few times before and the menu has always been solid, but this trip was the first time I had their “Disco Fries”, which I could not stop thinking about after finishing them…
I’ve been eating “diner fries”, or simply “fries with gravy” since I was a kid, a late night staple food at diners around CT. However, here at Local, not only have they adopted the New Jersey name of the dish, they’ve taken them to the next level. Yes, there’s gravy and cheese, lots of it, but they also add ground Italian sausage and then bake it all, becoming a French fry casserole of sorts…
Extra melty cheese! Fantastic flavors here. Quite impressed!
I also like the fact that their fried pickles are cut into thin wedges rather than “chips”…
It’s also worth taking the time to enjoy a few pints of their beer menu, which features a rotating selection of local craft brews (hence the name). Only downside is that they do not offer flights.
So for anyone stopping in Fairfield on their way through CT, Local is a quick walk from the station and definitely worth a visit.
LOCAL KITCHEN & CRAFT BEER BAR
85 Mill Plain Rd.
Fairfield, CT 06824
Just saw my friend Brian S. post this pic… Captain Lawrence teamed up with Carvel for Fudgie The Beer?!?! I need one!! Help.
Fish Raw Bar, NYC
A quick post today about one of NYC’s best seafood deals, available daily, not just during happy hour, the “Red, White & Blue” special at Fish Raw Bar in Greenwich Village, where you get six Blue Point oysters, Long Island Littleneck clams or Top Necks, with a glass of wine or pint of PBR, for ten bucks!
As you can see, you can mix and match…
Mutsumi and I always like to sit outside at the small window counter
they have in front of the restaurant and people watch on Bleecker St…
As you can see above, we started with two specials: six oysters, three Littlenecks and three Top Necks, served with mignonette and fresh horseradish & cocktail sauce. The beer may be PBR, but it comes out ice cold…
By sitting at the open window, you get a view of all the action as each bivalve is shucked before your eyes…
The Top Necks were top notch last week, so we went for another round…
We’ve never been into the restaurant or eaten anything else at Fish, so I can only recommend their raw bar. With a price that can’t be beat, it’s worth saddling up to the bar for this local seafood special if you’re in the area!
FISH
280 Bleecker St.
NY, NY 10014
212-727-2879
As a huge Lupin the Third fan, I love this new Clorets marketing campaign in Japan tying each of the characters to a specific flavor!
Roki 2018 Summer Menu, NYC
Koji Hagihara is one of the best chefs in New York City. For years he was the driving force behind the impossible-to-get-a-table-at Hakata Tonton in the West Village. But last year he moved to Chelsea to open Roki Le Izakaya, a “Japanese brasserie” serving Japanese small bites with European influences, and he’s been packing the place on a nightly basis. I’ve been a few times since moving back to NYC, and last week, Chef Koji kindly invited us down to try his new summer menu, which introduces three new eclectic ramen dishes, and four cocktails to pair with them. Each and every one is a winner! Here’s a look…
First up was Wagyu Steak Ramen, my favorite of the three new bowls you’re about to read about…
A slow-cooked chicken broth (yes, chicken) with grilled A5 Miyazaki beef, spinach, Brussels sprouts and a crispy cheese hash brown! Chef explained that the concept here is to take the components of classic meal you’d be served in a New York steakhouse and recreate them in a ramen bowl. Boy, does he pull it off..
And the bouncy, toothsome noodles are handmade to his specifications…
Next up is his Citrus Organic Chicken Ramen…
Taking a little inspiration from popular Japanese ramen chain Afuri, this bowl is filled with light chicken broth, sous vide organic chicken breast, lime, jalapeno, arugula and fried burdock and lotus root…
The last of the new creations is a vegetarian ramen, their Summer Tomato Soy Ramen…
With a broth made from kelp and vegetables, thickened with soy milk, topped with “char siu” roasted tomatoes, fresh cherry tomatoes and a herb bouquet. You all know I’m not the biggest fan of tomatoes, but even I finished every drop in this bowl…
Now on to the cocktails, all perfect for the summer heat, beginning with this beauty, the Frozen Mint Mimosa, blending Prosecco with frozen yuzu, passion fruit and mint…
Their Yuzu Punch, which uses white rum as its base, with yuzu juice, fresh pineapple and orange juice…
The Summer Sour Sake, combining sake with honey dew melon, egg whites and bitters…
The last new cocktail on the list was actually created to compliment Roki’s new Wagyu Steak Ramen, as seen above, this being an Asian twist on the Old Fashioned, here dubbed the Old Fashioned Hoji-Cha. First, cherrywood is set ablaze…
The smoke captured in a decanter…
Hibiki whiskey that has been infused with hoji-cha tea leaves is then added and left to rest…
Poured over ice with lemon and orange peels…
A perfect pairing with the Japanese beef…
I would be remiss if I did mention the fact that Roki serves what is, in my opinion, THE BEST fried chicken karaage in Manhattan! Luckily it’s always on the menu…
Every now and again, and sometimes if you ask nicely, Chef Koji can whip up a batch of his special “Shake Ramen”, usually only served at food events where he’s been asked to cook…
This is really more of a cold noodle salad than a proper ramen dish, which the ever-affable, always-smiling Koji-san shakes up table side for you…
Pop open and serve…
One of our favorite dishes here…
For Pride Week, Roki served a special Rainbow Candy Crush cocktail that
was the talk of midtown, made with with fresh berries, flavored vodkas and a
crushed Jolly Rancher rim. Given its popularity, I hear they’re keeping
it on the menu a little longer, while supplies last as they say…
Roki’s summer menu will run through August, so you have a plenty of time to get down to Chelsea to see Chef Koji and check out his newest noodle noshes and decadent drinks. And don’t overlook their regular menu either, which is filled all sorts of other Japanese gems!
ROKI LE IZAKAYA
12 West 21st St.
NY, NY 10010
646-383-7654
Sarge’s Deli, NYC
Since moving back from China, we’ve created a list of “NYC Classics We’ve Never Eaten At” the last time we lived here. At the top of that list was Sarge’s Deli…
The way we saw it, there were two reasons we never visited Sarge’s before: we always lived on the West Side and Sarge’s is far East, and when we wanted pastrami we always went to Katz’s. But as we now live smack in the middle of Manhattan, Sarge’s is much more accessible. Plus, we figure if we’re willing to take a bullet train from Tokyo to Fukuoka for grilled chicken skin, we can cab it a few miles across the Big Apple. :)
I actually went with a friend whose family has been eating here for decades and he recommended we start with the stuffed derma…
“The best in NYC since my grandmother passed.”, he told me.
I’d actually never had derma before and Dan explained it’s like sausage, a casing stuffed with grain and/or bread, sometimes using chicken fat, and topped with a brown sauce. I really enjoyed it! Quite filling.
For the sandwich selection, I went with my usual, pastrami on rye with provolone and sliced onion. Excellent! And Massive!!
Dan went with his usual, tongue on rye with mustard…
I can never pass up latke when I see them, and there were pretty damn good…
With a classic Cel-Rey to wash it all down…
I must say, was impressed. Loved the food, loved the old school vibe. Katz’s is still tops in my book, but as Sarge’s is much closer to us now, I can see them becoming my go-to deli in the months to come!
SARGE’S DELI
548 3rd Ave.
NY, NY 10016
212-679-0442
We used to eat at Bloom’s a lot when the old Marvel offices were only a few blocks away, but it’d been years since I’d been back. However, now that my new apartment is within walking distance, I’m a regular again! My go-to sandwich, which I enjoyed a few nights ago when Mutsumi was out, is the one you see above… sliced turkey breast and tongue on rye with provolone, onion and 1000 Island dressing!
BLOOM’S DELI
50 Lexington Ave.
NY, NY 10016
212-922-3663