EATAKU

I travel for work. I eat for fun.

Posts tagged steak

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The Vig at District Tap House, NYC

The District Tap House opened up earlier this year. On Super Bowl Sunday, in fact. Only one block from my house. With over 50 craft beers on tap, it quickly became one of my locals. I drink there quite a bit. It’s a comfortable space with a good vibe and a friendly, knowledgeable staff.

However, there’s always room for improvement, as they say, and the District Tap House recently decided to up their game. Just last week they launched a new food and beverage program created by Noble “I’m not a Mixologist, I’m a Bartender” Harris and Chef Harrison Mosher, formerly of Alta in the West Village.

The main focus of the upgrade is to “The Vig”, their former backroom, which has been transformed from a private party space to an upscale cocktail bar…

Noble has come up with a unique array of alcoholic indulgences featuring barrel-aged cocktails, cocktails on tap and flavored ice cubes that pair perfectly with Chef Mosher’s new signature menu. Here’s a look at the magic DTH’s new dynamic duo are making together…

I started with one of Noble’s new cocktails, the Bitter Bean, made with Holland Gin, Aperol, vanilla syrup and grapefruit…

The District Wings, which are confited then fried for extra crispiness, glazed with lime and agave…

Next, I went with one their Featured Fall Cocktails, the Garden Fizz, which starts with a lemonade & thyme ice cube…

Then gin, Brooklyn honey, lemon, rosemary and soda are added…

Crispy Brussels sprouts with Granny Smith apples, pistachios, pistachio oil and creme fraiche…

Smoked trout stuffed grape leaves with dill yogurt and paprika…

Crispy crushed fingerling potatoes with horseradish sauce…

The Fall Old-Fashioned, with bourbon, brown sugar and rhubarb bitters with a green apple & ginger ice cube…

My favorite dish on their new menu, the shrimp & chorizo skewer with avocado…

The hanger steak skewer with marinated artichokes and fresh flat bread…

The Aviation, made with gin, maraschino, lemon and Creme de Violette…

And the District Burger with bacon and Fontina to close out the night!

Noble told us how he wants the District Tap House to become the perfect neighborhood bar for the local community, which for me, it already was.

Now it’s even better.

DISTRICT TAP HOUSE

246 W 38th St.

Between 7th & 8th Ave.

New York, NY 10018

212-221-1822

http://www.districttaphouse.com

Filed under NYC New York Manhattan midtown Garment District bar beer craft beer cocktails tap house chicken wings steak chorizo shrimp

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Elbon The Table, Seoul, Korea

If you want to eat at one of Seoul’s most popular restaurants, all you need to do is look for the giant balloon bear scaling the building…

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A trendy shopping location in the heart of this sprawling city, Elbon is a pop-culture inspired “mini-mall” that sells all sorts of high-priced, Murakami-esque goods and clothing. Elbon The Table is the Korean-fusion restaurant inhabiting the entire second floor of the complex…

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This guy greets you at the elevator up to the eatery…

While this bear welcomes you to the restaurant…

The open kitchen here is run by renowed Korean Chef Hyun Choi, who blends his love and respect of classic Korean cooking and ingredients with his French and Italian leanings. Here’s a look…

Freshly baked bread using Korean grains…

Homemade butter, posted more for the cool plate design…

Our first course…

Gochujang ice cream, made from a Korean chile pepper…

Served over a foie gras mousse…

Shrimp dumplings with green pea cream veloute wrapped in blankets of soy sauce jelly…

Saffron linguine with lobster…

Squid ink risotto with hanchi…

A palate cleaner of sorbet made from makkeoli, the cloudy Korean rice wine…

Steamed flatfish with clams and capers in a champagne sauce…

Korean strip loin with grilled vegetables…

Served with five kinds of salt…

I forget where in Korea the beef was from, but they said it was their equivalent of Kobe beef…

For dessert we started with a clementine mousse wrapped in chocolate served with blood orange sherbet and hazelnuts…

And were then treated to a second sort of chocolate cake which I apologize for not having the details of…

It was an interesting change of pace to have a fancy meal like this in Seoul for once, and one I would not mind experiencing again!

ELBON THE TABLE

530-5 Sinsa-dong

Gangnam-gu, Seoul

South Korea

+82-2-547-4100

http://www.elbonthetable.com

Filed under Seoul Korea Elbon Choi fine dining gochujang foie gras pasta steak fish chocolate

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Not traveling this weekend so I was able to head up the Hudson to a friend’s home for a little weekend BBQ!

Stew Leonard’s, our Tri-State precursor to Whole Foods, raises and butchers their own line of meats, Stew’s Naked, with no antibiotics, hormones or preservatives.

Sally’s Bones author MacKenzie Cadenhead picked up a few of their flank steaks and marinated them three ways. I worked the grill.

I was a bit rusty, but think I cooked them up pretty well. And while I let them sit for about five minutes when they came off the heat, it looks like I should have let them rest a while longer before serving.

But damn, this was some good meat!!

Filed under home cooking BBQ steak flank steak grill

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Heartwood, NYC

I first heard about Heartwood from Carla Siegel, the Brand Creative Director for all things Daniel, who tweeted about their “When Peter Luger Goes Out For Pizza” pizza…

But more on that later.

Heartwood is a new Chelsea eatery from Donatella Arpaia, just opened last month in the old Donatella space, showcasing the cooking of two ex-Boulud chefs, Bradford Thompson and Mark Fiorentino. Focusing on comfort food and wood-oven pizzas, I was quite impressed with everything that hit our table at brunch this past Sunday. Here’s a look…

We were seated at a nice table in the back of the comfortable space with a view of the open kitchen and oven…

I started strong with a Pickleback Bloody Mary, made with whiskey, pickle juice and pickled okra…

Our Monkey Bread with mango hit the table first…

Followed by Heartwood’s incredible Debris Hash…

Two fried eggs over roast trimmings of lamb, pork, beef, and chicken sausage with beets, sweet potatoes and green chile salsa…

Next up was the Lamb Bacon BLT+E…

Crisp lamb bacon topped with Bibb lettuce, chili mayo and a fried egg on a fresh baked rosemary biscuit…

After downing my Mary, I switched to a refreshing “Curry in a Hurry”, which is gin, Canton ginger liqueur, tumeric syrup, fresh lime and coconut water…

Then it was pizza time! As mentioned above, we couldn’t pass up their “When Peter Luger Goes Out For Pizza” pizza…

Topped with creamed spinach, braised short rib and fresh horseradish! Glorious!!

We also went with a New Haven-inspired Casino Pie…

With local cockles, smoked bacon, fresh oregano, garlic and parsley…

We enjoyed every bite that afternoon and will definitely be back. With Heartwood, Chelsea has a another winner in the neighborhood!

HEARTWOOD

184 8th Ave.

New York, NY 10011

646-476-5458

Filed under NYC Chelsea comfort food lamb bacon hash Peter Luger steak pizza clams brunch

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Konoba Didov San, Zagreb, Croatia

I haven’t been back to Croatia for a few years, so yesterday my pal and Dexter artist Dalibor Talajic organized a small gathering of friends at Konoba Didov San, or “Grandather’s Dream”, to celebrate my return. Specializing in typical Croatia cooking, here’s a look at what we had at this typical local tavern…

Outside the restaurant, watching Dalibor get pulled over by the cops…

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Like most Croatian restaurants, Didov San is what we now call “farm to table”, but that’s just how it’s always be done here. If you don’t raise or grow it yourself, you buy it from a friend’s farm or purveyor you know. Most everything made in house, by hand…

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An apertif of house made pear rakia, or liquer…

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We started with the most amazing platter of Dalmatian charcuterie…

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The prosciutto here rivals any you will find in Italy…

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With some famous Croatian Pag cheese peeking out in the background above.

Čvarci are, or deep fried bits of pork fat, like chewy chicharron…

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Thick-cut smoked lomo…

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And while this picture sucks, the house cured “bacon” was amazing…

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Next up were uštipci, which are deep fried “donuts” with local cheese…

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The white cubes were a Vlašić sheep’s milk cheese, and the crumblier one was a simple goat’s milk cheese they make…

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A couple local beers…

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We then split a number of main courses, starting with their popular pepper steak of local beef…

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Deep fried frog legs…

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Dalmatian prosciutto-wrapped grilled frog legs…

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And then “Grandpa’s frying pan” which were cutlets of lamb, veal and pork pan fried with vegetables…

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And sour cherry rakia as a post-meal digestif…

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Great food with great friends… you couldn’t ask for a better evening!

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KONOBA DIDOV SAN

Mletačka 11, Gornji Grad
10 000 Zagreb

Croatia

+ 385-4851-154

http://www.konoba-didovsan.com

Filed under Zagreb Croatia konoba charcuterie prosciutto cheese lamb steak frog legs pork rakia