Modern Venetian Cuisine? A'llonda Makes It Work

Restauranteur Chris Cannon & Chef Chris Jaeckle have recently come together to create All’onda, a modern Venetian inspired restaurant located near Manhattan’s lively Union Square. Chef Chris Jaeckle’s resume reads like a list of best and most coveted restaurants in NYC. Eleven Madison Park, Morimoto and Chef Michael White’s Ai Fiori just to name a few. As a huge Michael White fan I knew All’onda was a must try. I mean, Chris Jaeckle was Ai Fiori’s Chef de Cuisine when they were awarded a 3 star review from the New York Times. Not too shabby right? I arrived at All’onda expecting amazing food and off-the-charts pasta. 

The bi-level space is lovely, very woodsy and rustic. Ryan and I grabbed a drink at the bar while we waited on our friends. It just so happened one of our buddies loves food as much, maybe even more (if that’s possible) than I do so please don’t be appalled by the following list. We proceeded to consume...

To start-

The Arancini: Fantastic start to the meal. Fried to perfection with hints of black truffle and parmesan. 

The Stracciatella: If I see fresh mozzarella, burrata or stracciatella on a menu, I’m ordering it. The cheese itself was so fresh and creamy. The dish was topped with a nice heavy drizzle of olive oil and served with toasted bread. 

Hamachi Crudi AND Tuna Crudi-Again, insanely fresh ingredients. Both light and flavorful. 

Mid-Course-(Pasta)

The Garganelli: I had heard a lot of good things about this dish and it was very good. The pasta (like all of the pastas we enjoyed) was cooked to perfection with a wonderful bite and chew. The citrus and tarragon complemented the crab nicely in the sauce.

The Cavatelli: I actually wasn’t expecting to love this pasta as much as I did. It’s very simple but tasted like summer due to the ricotta, fresh tomato and basil. Wonderful.

Lumache: If the cavatelli was summer, this pasta dish is winter. Very rich and flavorful with an abundance of tender duck and hints of chocolate in the ragu.  

Main Course-(Entrees)

The Porchetta: This was our least favorite dish. The meat was cooked well and had that nice salty bite one would expect but the exterior skin was very tough. We knew it would be crispy but it was so much so we were hardly able to eat it. No worries, we of course ate around it.

The Short Rib for Two: This dish is a signature and has received well deserved, rave reviews. Get.it.

Dessert-(Yes, we had room for dessert. Don’t judge us.)

The Olive Oil Cake: Outstanding. Not too rich or sweet. Nice crunchy texture and just the right amount of oil. This was my favorite out of our two desserts.

Hazelnut Mouse: This was yummy but very basic. Next time I’ll just get another order of The Olive Oil Cake. ;-)

Little balls of Italian joy otherwise known as Arancini with black truffle and parmesan. 

Just delightful.

Stracciatella. One of my all time favorite cheeses with toasted bread. 

Do yourself a favor and order this.

A light and refreshing Hamachi Crudi. A nice compliment to our "heavier" apps.

I was surprised this dish received sub par reviews in the NYT. I found the Lumache with aged duck ragu and chocolate to be one of the highlights. The sauce was flavorful, duck plentiful and the chocolate was a heavenly touch, very mild but added just the right amount of warmth to the dish. 

Ie. Winter 

Their signature Short Rib for Two. The texture was almost like a brisket with a smokey char on the outside and tender, pink meat on the inside. The Short Rib itself was spectacular. I wasn't a huge fan of the tomato risotto base (on their current menu it’s now a saffron risotto)

 but the dish is definitely a must try.

Tourist Trap or one of the Best Cupcakes in NYC?

The Cake Boss. You've all probably heard of him. Pastry Chef Buddy Valastro got his start in Hoboken, New Jersey. After landing his own reality TV show on TLC, he opened up a Manhattan location outside of Port Authority Bus Station in the heart of Times Square. The brand is super hyped, very commercial and the location is a total and complete tourist trap. True New Yorkers usually avoid these types of places at all costs unless they need to take the bus or have friends or family visiting. 

I'm often in the midtown area so a while back I decided to pop in and check out the hype. It was packed, mainly with tourists but the space is large and there's plenty of people working behind the counters so service moves fast. Here you can find so much more than just cake. This is a good thing as it seems NYC's cupcake craze is slowly coming to an end (see Crumbs closing). You'll find not only luscious looking cakes and cupcakes but cookies, cannolis, brownies, cheesecakes and other sweet & fruity creations. Regardless of food crazes, I'm a massive cupcake fan so I picked up a chocolate on chocolate for me and a peanut butter for Ryan. I also threw in a brownie for good measure.

Let's start with the brownie: Very good and super gooey but I prefer Fat Witch in Chelsea Market for brownies.

The cupcakes were outstanding. I've tried almost every cupcake in the city-Crumbs, Magnolia,  Sprinkles & Buttercup Bakeshop just to name a few. I have to say The Cake Boss comes out on top or at least top 3. I would need to literally sit down and try The Cake Boss, Magnolia and Buttercup at once to be sure. This is a test I may need to try sooner than later...

The cake at The Cake Boss is very dense which I love and the frosting is thick and super sweet. If I'm going to eat a cupcake, this is how I want them to be. The Cake Boss proves even a commercial tourist trap can pump out one hell of a product. The hubs and I both agree Buddy Valastro bakes up one of the best cupcakes in NYC.

RIP Crumbs:-(

Do you have a favorite cupcake spot in NYC? Let me know so I can give them a try!

I ate both of these last night...I just couldn't help myself :-)

Eat up!

Happy 4th of July! What's In Season Now...

Summer is our favorite season for cooking. Between the abundance of our favorite fruits and veggies to BBQ’s and outdoor grilling, I don’t think we’ve ever enjoyed the summer more. I’ve listed some of our fave in-season produce (A to Z) below with links where possible to additional information and guides made possible by About.com...Happy 4th friends!

Apples come into season mid- to late-summer (best in late summer) and are harvested into fall in most apple-growing regions. I see a lot of apple picking in our future...

Basil grows alongside tomatoes very well (in the garden and on the plate with a little fresh mozzarella and olive oil!). Look for unblemished, leafy branches without flowers or buds.

Blueberries are the only berries that have a dull, matte finish to them when ripe. These little guys are a personal favorite for my Fruit and Veggie Smoothies.

Cherries are the best. I live for when cherries come into season. They're ready to harvest at the end of spring in warmer areas. Sweet cherries, are available from May to August. Sour cherries have a much shorter season, and can be found for a week or two, usually during the middle of June in warmer areas and as late as July and August in colder regions.

Chiles (hot peppers or hot chilies) need heat to ripen and get hot - look for them at the end of summer into early fall and spice up those dinner plates.

Corn is best the minute it is picked from the stalk, so best to look from local growers for sure. Grill up and slather with a little organic butter and dashes of salt and pepper.

Cucumbers can be as much as 20 degrees cooler than the outside temperature. Crazy! I love serving my cukes with hummus or dicing up in a Greek salad. 

Garlic is another produce item that we forget has a season; fresh garlic is at its sweetest best in late summer and fall. Yum!

Grapes ripen towards the end of summer where they grow best; the harvest continues into fall. Even though it’s still early summer, I’ve already been getting some very good red grapes thus far. 

Green onions should have fresh, green tops and firm, white bottoms (fresh-looking, pale roots still attached to the whites are a good sign too). We use these babies to add flavor to just about everything. 

Huckleberries (I hear) are a true treat of summer in areas lucky enough to have them. I’m not sure I’ve ever had a Huckleberry so I’ll have to add them to my list. For those who eat them often, enjoy!

Limes are the only citrus at their best in summer. Look for small, heavy-for-their-size fruits. Margarita time?!

Mangoes need tropical heat to ripen and come into their sweet best in late spring and summer in Florida and Hawaii. I love mangos but still unsure of how to peel one properly. I always buy them cubed even after many youtube videos. Any one out there with advice on this matter?

Okra needs heat to grow, so a nice long, hot summer in warmer climates brings out its best. Look for firm, plump pods. A true southern staple.

Peaches are one of the highlights of summer eating. Look for fruits that feel heavy for their size and that give just a bit when pushed. They make me miss GA. Peaches and fresh Vidalia onions...

Ramps are foraged in the spring and early summer and sometimes available at farmers markets and specialty stores. Ramp season is just waaaaaay too short :-(

Raspberries are the most delicate of all berries and also a summer smoothie staple.

Rhubarb is the first fruit of spring in many areas but stays in season into summer in most areas - look for heavy stalks with shiny skin. Perfect for jams and pies.

Shallots are milder, sweeter, and less bitter than their onion and garlic cousins—nice for salad dressings and good in really any dish you want add them to.

Spinach has a season?! It varies with your climate but yes. Year-round in temperate areas, summer and fall in cooler areas, fall through spring in warmers regions. A must in my smoothies and fresh salads.

Strawberries are mostly grown in California or Florida, where the strawberry growing season runs from January through November. Peak season is April through June. Who doesn’t love a good strawberry?

Tomatoes may be one of the number one draws to farmers markets and local eating. Try to sample tomatoes before you buy them if you can and don’t forget the aforementioned fresh basil and mozzarella! 

Watermelons should feel heavy for their size. Unlike other melons, watermelons don't tend to emit a smell even when they're ripe and ready to eat. A lovely dessert at summer BBQ’s and also a great component to cocktails, juices and smoothies. 

Zucchini & Other Summer Squash have a harvest season from summer into fall in most climates. Absolute perfection on the grill. Just marinade with Italian dressing, salt and pepper and voila! The perfect summer side dish. 

Below are pics from a recent trip I made to Athens Farmers Market in Athens, GA. Pretty!

Eat those fruits and veggies (when they’re in season if poss)! Your body will thank you.

ABC Cocina: Another hit from Jean-Georges & Dan Kluger

Per my previous ABC Kitchen blog post, you know I’m a huge fan of Chefs Jean-Georges and Dan Kluger.  The ABC Cocina concept is the newer of the two and takes their already fresh and locally sourced practices and combines them with diverse, Spanish tapas inspired plates. 

The space is stunning. Very sexy with dark exposed brick and lovely light fixtures. We made an early reservation on a Friday evening and to my surprise there was actually a seat at the bar. I was (of course) early so I made myself comfortable until the rest of my party arrived. Note: Make a reservation waaaaaay in advance or plan to grab a bite at the bar. It’s very popular, very packed & very good. The gentleman next to me was devouring his Spring Pea Guacamole...why are my friends always late?

Once my party arrived we were sat at a great table in the center of the room. The kitchen is very open which I LOVE! I so enjoy seeing all the action. The cocktail list (like Kitchen) is fabulous and well developed with a nice selection of margaritas. The food menu is a long list of small plates with a few more “entree" options. I knew a week before what I wanted to order and luckily my friends let me order for the table...:-)

We enjoyed the following items (keep in mind the menu changes often):

Spring Pea Guacamole-Voted one of the best Spring dishes in NYC and I can totally see why. Imagine the best guacamole you’ve ever had. Add fresh Spring peas, a little heat and serve with perfectly salted warm tortilla chips and voilà!  

Raw Shaved Fluke-So amazingly fresh. The green chili dressing is to die for. One of my faves. 

Shrimp with Sizzling Garlic and Chili Oil-A MUST order. So.good.

Patatas Bravas and Gooey Ham and Cheese Fritters- Both very tasty with mouth-watering sauces. 

Crispy Fish Tacos and Short Rib Tacos-Both off the charts good. I read up and the general consensus was that these were the two best tacos on the menu. I’m not sure which one we liked the best...

Arroz Con Pollo- This is one of their signature dishes and also one of the “entree” options. Also one of our favorites.

Just about every dessert on the menu-Save room and def order the Warm Vanilla Fritters.

Keep reading for images and more delicious deets... Eat up!

And the meal begins...

The epic Spring Pea Guacamole 

Gooey, Spicy Ham and Cheese Fritters! So good. The sauce was key.

Sizzling Shrimp with Garlic Chili Oil. The shrimp were wonderful, perfectly seasoned and cooked but the garlic chili oil was the real stand out in this dish. I took their insanely delicious house made bread and dunked to my heart’s content. They should consider bottling and selling that oil. 

I alone would buy enough to keep the production going. 

Killer Fish Tacos

The Arroz Con Pollo, one of their signature dishes...for good reason. 

I didn’t get as much crispy skin as I would’ve liked but a solid dish none the less. 

Warm Vanilla Fritters aka some of the best doughnuts you’ve ever tasted served with Mexican chocolate. Save room for dessert friends...

Enjoy!

This Weekend’s Food Porn: New York City

I had quite the “foodie” weekend so I thought it was imperative to share. From one of NYC’s hottest tables to legendary desserts to quirky novelties, this was one epic weekend of all things food. To make this easy, I’ll map my weekend from Friday though Sunday and give you all the delicious deets...and don't worry, additional, more detailed blog posts to come.

Friday: Cocktails at Commerce and dinner at The Clam. This was my first time at Commerce. I hear the food is also phenomal but we only had time for drinks as we had an 8pm reservation at The Clam. The location is just adorable. Right in the West Village on a tiny side street. The interior is classic New York with dark woods and exposed brick. They have a nice little wine selection and their cocktails are insane. Try the Sazerac made with bourbon, absinthe and orange bitters.

The Clam is fairly new and still considered a very hot and difficult to get table in Mahattan. This seafood centric, 50 seat restaurant is another collaboration from Chef Mike Price and Joey Campanaro, the same foodie geniuses that opened The Little Owl. Menu standouts include ANYTHING off the raw bar, the Clam Dip and the Clam Fried Rice.

Saturday: The epic Cronut from Dominique Ansel Bakery. The Cronut debuted in 2011 and there are still lines everyday to get a taste of the coveted pastry. It took me a while to come around but I finally made the decision to wait...and wait I did. Two hours to be exact. Was it worth it? Hell yes. I don't think I'll be doing it on a weekly basis or anything but I highly suggest making the effort at least once.

Sunday: Smorgasburg! This insanely popular foodie destination houses over 80 food venders from across the boroughs but mainly out of Brooklyn. It's heaven for any food lover. I went to the one on Sunday located on Pier 5 near the Brooklyn Bridge. They also have one every Saturday in Williamsburg. One must go several times to try all the awesomeness. I just didn't have the room to try everything (remember, over 80 vendors) but my first-time favorites were the Beef Scallion Pancakes from Outer Borough. It may have been the best thing I tried all day. The flavors were outstanding and the cucumber and scallions gave the dish just the right amount of freshness. The unique and also very yummy Ramen Burger and of course, no trip to the BK would be complete with out an ice cream cone from Ample Hills Creamery. The Ooey Gooey is everything.

Please enjoy the following and I apologize in advance for the cravings that will soon follow...

THE CLAM

Oysters, Chilled King Crab and (of course) Clams! So fresh, so good.

Creamy Clam Dip with Crispy Chips

My Clam Fried Rice with pork belly and pickled onion.

THE CRONUT

The legendary Cronut. This month's flavor: 

Strawberry Balsamic Mascarpone with Basil Sugar. 

Nomnomnom.

THE BROOKLYN GOODS

Smorgasburg! Starting from the top! BFC Fried Chicken and Waffles, The Ramen Burger with Cheese, Beef Scallion Pancake from Outer Borough, The German Corn Dog from Jack's Chedbread and a lovely bottle of A&B American Style Garlic Pepper Sauce, 

which we of course bought to take home.

Me enjoying my delectable Ramen Burger. 

Eat Up NYC!

Beecher's Handmade Cheese: "World's Best" Mac And Cheese & So Much More...

Beecher's Handmade Cheese is one of may favorite places in New York City. I literally take everyone who visits us here. I first heard about Beecher’s from Oprah. Yes, Oprah. She didn’t personally tell me or anything but did make a big fuss saying it had the “World’s Best” mac and cheese. At the time, this cheesemonger’s paradise only had one location in Seattle, WA. Thanks to the food gods, a location opened up a few years back right here in Manhattan. I was stoked.

We’ve been about a hundred times. It’s a travel destination if you’re uptown or in the boroughs and also a perfect spot for a drink or bite if you happen to be in the Flatiron neighborhood. What makes Beecher’s so awesome? Read up...

1.) It’s a cheese shop! Cases upon cases of handmade cheeses with samples to boot! This is reason alone to go. 

2.) They have a small cafe towards the back of the shop serving up gooey cheese sandwiches, soups and...you guessed it! Their famous “World’s Best” mac and cheese. This mac and cheese is so flavorful, almost peppery with the consistency of a super creamy alfredo. Heaven. You can take your goodies togo or eat them right there in the cafe. Seating is limited so a nice option is to walk up to nearby Madison Square Park and enjoy. 

3.) The Cellar at Beecher’s. When you walk in, straight ahead are staircases that lead you down into The Cellar. The Cellar is a full on restaurant. Very loungy and sexy. There’s both a long bar and table seating. I almost always sit at the bar as the bartenders are amazing. The dinner menu is great as is their cocktail program. Try their Heirloom Tomato Flatbread and The Meatballs. If you’re feeling adventurous, try The Players Club cocktail. Four Roses Bourbon, Ginger, Egg White and Lime. Hungry yet? Getting thirsty? It gets better...they have HAPPY HOUR! They have a $5 infused vodka cocktail which changes periodically (Once during the holidays the infusion was Toasted Marshmallow!) and $6 wines. To top it all off, you can get their “World’s Best” mac and cheese for the bargain price of $8. It’s even big enough to share...not that you’d want too. 

Happy hour at Beecher’s Handmade Cheese anyone?  :-)

The one and only, “World’s Best” Mac and Cheese.

Eat Up, Drink Up!

NYC's Hottest New Bagel Joint: Black Seed

You can't run through any social media feed, foodie link or review with out seeing a mention of Nolita's newest neighborhood opening, Black Seed Bagels. I mean, the attention is pretty astounding considering this is New York and there are a plethora of places to get a good bagel. Other than being in a great hood and having a spectacular name (I mean, it just rolls off the tongue so well...Black Seed Bagels...), this already popular bagel joint has a lot to offer. 

First of all, the bagel is a little different that your typical New York bagel. Most bagels around these parts are massive, puffy, doughy rounds of deliciousness with about a pound of your choice filling; cream cheese, egg salad whatever, you're getting a lot of it. Black Seed is a Montreal/NYC bagel hybrid. What is this you ask? Well, the bagel is smaller with a larger center hole. The bagel itself is firmer, more dense. The fillings are also on the modest side. Some would say this is a bad thing as it's less food for the same outrageous prices us New Yorkers are used to. Black Seed may actually be a little pricier. Most sandwiches go for $9-15 and a medium iced coffee is $4 (more than even Starbucks). But the flavors and freshness are on point. The bagel is so fresh in fact that when I went the first time, the bagel was right out of the oven (good!). Then after my cream cheese was added and I finally got to sit and bask in all my bagel glory, the cream cheese had melted right into my bagel (bad!). The bagel was still amazing so I decided to go back again and try one of the bagel sandwiches. Egg salad, onions, lettuce and cracked pepper. The egg salad was the jam. Seasoned perfectly. The bagel again was very good, on the small side but flavorful. They have a creative menu of specialty sandwiches like Beet Cured Salmon with Horseradish Cream Cheese and Ricotta with Apple and Honey plus a long list of spreads, salads and cheeses.  

I think all in all Black Seed Bagel is a perfect addition to the New York bagel scene. Pricy yes but different and delicious enough to stand out and on their own. A great neighborhood spot for sure. 

Tip-if you do get a bagel with cream cheese, ask for it on the side. 

Eat up! 

My bagel goodness. Look at all of those sesame seeds!!!