Bobo

It seems inevitable that whenever I am in New York for the weekend, I just have to hit up a dining establishment for brunch. I fancy myself Carrie from SATC, weekend brunching with her ladies, all in fabulous outfits.

But reality is I'm not Carrie. NYC or not, I most likely do not have a fancy outfit on (it was freezing in New York this particular trip and the LA/Singapore girl in me chose warmth over fashion. Although I will say I did love my over the knee boots I had on) and I definitely am not having any of that Sex In The City. But fancy outfits and sex aside, I was having brunch! Brunch with my friends Shu and Keith, brunch at bobo restaurant and brunch in the City.

Source

Located in a beautiful old brownstone in Greenwich Village, we discovered bobo through some "interwebs" researching and made reservations to brunch there Saturday morning.

Upon entering the restaurant via the conspicuously unmarked basement entrance (Faux Speakeasy anyone,) we walked right into bobo's subterranean bar area. The brunch vibe there was cool and young, very New York.

As I glanced around the room checking out the scene, I found myself feeling pretty pleased to be "weekend brunching" with the cool kids. However, instead of seating us with the young-uns, our hostess lead us right up a flight of rickety stairs to the main dining room, where we were surrounded by two groups of older patrons. WHAT?? Did we just get seated in the "adults" only boring room? Did we not make the cut? Could they tell I was not a New Yorker??

So there we were, with the oldies in the upstairs intimate (and intimate it was, as I found myself sitting way too close to the next table) dining room, surrounded by tastefully rummaged knickknacks (glass-bead chandeliers, old black and white "family" photos and a pastiche of mismatched “antiques.”) and a large scale hexagonal bookshelf stocked with random volumes and hardcovers.

Despite the chic décor that is meant to evoke a bourgeois bohemian’s dinner party, I didn't care too much for the dark antiquated effect the room had. It made me feel like I was eating in a rundown dirty house. I guess I just don't get the boho bourgeois look and feel.   

That, or I am still sore that we didn't get seated downstairs with all the popular kids. 

Food wise, bobo is a self-proclaimed farm-to-table eatery, which I am always for. After glancing through the brunch menu, I ordered the soft scrambled eggs with tomatoes, potatoes and spicy pepita toasts.

The eggs were cooked to American perfection, and by that I mean that they were nice and dried out, the way Americans expect their scrambled eggs to be. I, on the other hand, have a more European take on scrambled eggs and like mine a little wetter.

That being said, I did appreciate the sweet and tangy tomatoes that were so juicy that it almost made no sense for it not to be summer outside. Additionally, the potatoes had such a lovely crisp and seasoning to them I couldn't help but chow down greedily.

However, my favorite thing from my plate were the pepita toasts. Served atop freshly baked bread from Balthazar (we asked), the pepita spread had a mouth-watering sweet/spicy combo that was refined yet hearty. The masterful combination of the nutty pepita spread and crusty yet chewy bread was relentlessly addictive.

I also have to give a small shout out to the side order of bacon that we ordered (because fat kids are harder to kidnap.) Thick cut, smokey and laden with bacon-tastiness, the bacon was cooked exactly the way I like it- crispy but not burned and most importantly not dripping with oil.

Details:
bobo
181 West 10th Street
New York, NY 10014
212- 488-2626

Clinton St. Baking Company & Restaurant

I love breakfast. Well no, I love brunch, because brunch combines two of my great loves: breakfast and sleeping in without missing breakfast. 

Waaa-it... didn't I already mention this? Right... deja vu huh? 

But worry not, I got that negative "press" thing out of my system on Monday. Instead, since I'm in New York this week for a work/play combo weekend, I thought I would talk about this lovely brunch place that I dined at the last time I was in New York- Clinton St. Baking Company & Restaurant.

The one thing about brunch that really gets to me, is that everyone else seems to love it too! Therefore, there is, inevitably, always a wait for a table at any brunch spot (least it be McDonalds. Which, btw, I had for breakfast in Singapore on Xmas eve- don't judge!). 

This was exactly the case when I dined at Clinton St Baking Co & Restaurant. My friend and I braved the hour long wait because I just had to have their pancakes. What a foodie brat I've become ;)

But let me tell you, these wild Maine blueberry pancakes that we had was truly worth the long wait. Served with warm maple butter, these pancakes were not too thick and not too thin. They would have surely satisfied Goldilocks herself!  

The pancakes had just the right amount of crisp to dough ratio and were delectable with the warm blueberry compote and sinful with the maple butter. I really can't explain why the pancakes were so good, but if you trust my taste buds, you too would wait for over an hour for them. 

The second dish we shared was poached eggs in heirloom tomato and summer squash stew topped with grated Parmesan cheese and served with sour dough toast. The combination of the warm poached eggs, stewed squash and tomatoes made for a very homey and comforting dish. The tomatoes were so vibrant and sweet, while the eggs were beyond fresh. I love it when simple ingredients come together like this to make a tasty and stellar dish.

Speaking of simple ingredients and simple life, I kept picturing myself on a quaint little farm, eating this dish with farm fresh eggs from the coup, and freshly grown tomatoes and squash from the garden patch out back. Apparently I watch too many farm movies because if you really lived on a farm, you would be too pooped from farm chores to fix yourself such a breakfast. At least I would.

 

Finally, we also ordered a side of their fried green tomatoes. These were truly a perfect combination of fried sinful crunch, with salty and sweet goodness. Furthermore, the fried green tomatoes were not the least bit too greasy and were so amazingly good that I've been craving a good fried green tomato since then.

Anyway, that was what I was up to the last time I was in New York. Stayed tuned to find out what other shinnanigans I get myself into on this trip. Happy February and almost Chinese New Year! 

Details:

Clinton St. Baking Company & Restaurant

4 Clinton Street

New York, NY 10002

646-602-6263

The White Rabbit

I love breakfast. Well no, I love brunch, because brunch combines two of my great loves: breakfast and sleeping in without missing breakfast.

Combine my favorite meal with my favorite holiday and you have boxing day brunch at The White Rabbit in Singapore.

Now I know most, if not all, of my "reviews" on restaurants have been in a very favorable light. But its high time I come clean with you and admit that I don't always enjoy every restaurant I dine out at, I just usually don't blog about such restaurants. No negative "press" is my general rule.

But when I come across a fancy restaurant that does not deliver food wise, it irks me to no end and I feel strongly compelled to break this rule of mine. Case in point, my boxing day brunch at The White Rabbit.

Photo Credit: Blargh from Hungry Go Where. 

 

To understand why The White Rabbit falls under "fancy" in my books, let me first tell you about the space in which The White Rabbit is housed in. Set in a beautifully-restored old chapel off Dempsey Road, The White Rabbit has a grand almost awe-inspiring feel to it. With high ceilings and beautiful hard wood floors, the interior of the restaurant is sparse yet cozy. Large arched shaped windows allow natural sunlight (if you go in the day) to filter in creating a relaxing and warm atmosphere. All very fancy.

Next I must tell you about the wonderful job the design team did in branding this restaurant. Themed loosely after the ever popular 1865 Lewis Carroll novel Alice's Adventures in Wonderland, the restaurant presents itself as a classic European restaurant that is cleverly presented in a current and kitschy way. Classic modern cool, if you know what I mean.

If you need examples of what I am talking about, just browse their website.

But all in all, I think we can agree that The White Rabbit thinks itself fancy. Therefore, I think it reasonable to expect a certain amount of fancy to translate over to their food. 

Wrong! I ordered the Croque Madam with grilled pama ham, Emmental cheese and topped with a sunny side up egg. First of all, my egg was sorely over-cooked and the yolk did not ooze with delight. Next, the English Muffin that my sandwich came atop of was cold! Cold! Can you believe that? They didn't even bother to toast the bugger up before serving it.

Then there was that parma ham. Cold and stiff, it did nothing but pull the dish lower and lower into the pits of yuck. And I won't even go there with the limp "salad" that sat depressingly along the edge of my plate.

Needless to say, brunch at The White Rabbit is the epitome of what not to do! Do not house yourself in a gorgeous building and brand yourself smartly, only to let your diners down. Had the bar not been set so high by the location et al., maybe your fall from grace would not have been so drastic. So, my dear The White Rabbit, how about focusing a little more effort into actually making your food edible?

Thank you.

Details:
The White Rabbit 
39 C Harding Road
Singapore 24951
+65 6473 9965

Otto Ristorante

Do you have a best friend? One who is your partner in crime when you want to monkey around? One who will never judge you or laugh at you (only with you)? One who builds your confidence, challenges you to be a better person, makes you feel stunning, and puts you at ease no matter the situation?

Well I do, and her name is Nik.

Nik and I have been BFFs since we were 8 and 9 years old respectively. While our friendship started off on rocky ground (it's not my fault that she couldn't handle a little friendly competition when I beat her in our first ever swimming match up), we became inseparable when we discovered that we wore the same styling shoes- LA Gear with little light up flowers. It was love at second sight and the rest, as they say, is history.

Since the day we declared we were BFFs, because every friendship needs to start of with an official declaration of feelings, Nik and I have gotten into the habit of aiding and abetting each other into whatever mischief we could manage. If we weren't begging our moms to let us play hooky from school, then we were pretending to be ladies who lunch and finding our way into any and every fabulous restaurant in town. Umm, we were like 10 when we started our lunching extravaganzas. 

Years later, while we live light years apart, lead very different lives, and have really nothing in common (except each other), Nik is and always will be my best friend.

As to that mischief we got into when we were younger... that hasn't changed much. Instead, we just get into more grown up versions of said mischief (You KNOW what I am talking about Meeks... Xmas eve *ahem ahem*) We also still think we are ladies who lunch, except we have expanded our repertoire to include breakfast, dinner, dessert and anything that falls in between those.

This trip home was no exception, with Nik calling in "sick" one day and us getting all gussied up to lunch at Otto Ristorante.

Surrounded by expat businessmen in posh suits and fashionistas that don't have to work, we fit right in with the crowd who lunch.

For our first course, we decided to try the Carpaccio di Capesante con Condimento allo Zafferano e Polvere di Olive Taggiasche, or if you don't speak Italian, the Hokkaido scallop carpaccio with saffron vinaigrette and black Taggia olives powder. 

With saffron and olives in the mix, I had such high hopes for scallop carpaccio. I was expecting something that was bold yet delicate, pronounced yet refined. However, upon tasting the dish, all I got was bland, boring and blah.  

While the flavors of the saffron and olive were pleasant, it was apparent that the dish lacked any kind acid. A squeeze of lemon would have help bring everything together. What a waste. 

The sole reason we had come to Otto was because Nik was craving her "uni pasta." That and the fact that the restaurant we had initially planned at (Andre) dining at was fully booked.

So to Otto we came to eat their Spaghetti ai Ricci di Mare e Bottarga di"Carloforte" or spaghetti with sea urchin and grey mullet bottarga. The original plate that they laid before us was wa-ay too salty, even for my now Americanized-I'm-immune-to-salt palate. A little too heavy handed on the roes there, Chef!

After sending it back to the kitchen, the second plate came out lovely. The soft creaminess and brininess of the sea urchin and grey mullet roes linger on your palate and then open up to a warm, slightly metallic (but in a pleasant way) and fishy sensation. Nik said that she was not pleased with her uni pasta that day, saying that there wasn't enough fresh uni, but I didn't find anything too offensive about it.

The second dish that we shared was the Tagliatelle con Fegato Grasso e Dadolata di Manzo Giapponese or Tagliatelle with foie gras and Wagyu beef ragout.

The combination of the Wagyu beef ragout and foie gras created a dish rich enough to clog anyone's arteries. Foie gras? Wagyu beef? Fish Roe? The way we were eating that day, you'd think we'd never heard of Gout. But hey, you only live once right? 

For how rich this dish could have been, there was something still appealing to it that I couldn't quite put my finger on. Was it the beefy dept of flavor? The contrast in textures between the soft foie gras and meaty beef? Or perhaps it was the freshly made tagliatelle that held up beautifully to all the lusciousness that was going on around it? 

Suffice to say I quite enjoyed this dish.

And because our initial uni pasta was too salty, the suave Italian manager gave us mango panna cotta on the house. 

Now ladies and gents, if you hail from Singapore, you'll know that comps are a VERY rare thing in Singapore dining. But somehow, whenever I dine out in Singapore, I manage to charm my way into a free dessert. Apparently I have the magic touch. 

Magic touch aside, this mango panna cotta had a lot of lovely mango (my favorite fruit) action to it. But sadly, the texture of the panna cotta itself was a little off. I wanted it to be just a smidge lighter. 

All in all, it was a lovely lunch. Not just because the food was pleasing, but because I got to be a lady who lunched with my bestie. xoxo Meeks! 

Details:

Otto Ristorante

28 Maxwell Road, #01-02

Red Dot Traffic Building

Singapore 069120

+65-6227-6819

Bean Curd (Tau Huay) Tarts

I don't like egg tarts. I think I am one of the few Chinese people who don't. There is just something about the richness of the custard that turns me off. I am a disgrace to my race.

Enter the bean curd tarts from LE Cafe Confectionery & Pastry, aka my racial salvation.

Encased in a thin cup of sweet pastry, the bean curd tart is a play off of the traditional egg tart where soya bean filling replaces the usual egg custard filling. While the tarts don't come cheap, the bean curd tart is seriously worth every cent!

Made by grinding up soya beans and almonds that are then cooked in water, sugar and pandan leaves for fragrance, the result is a silky-smooth bean curd filling that doesn't deviate too much from the traditional tau huay that one finds in the hawker centers.

Spot on consistency of the filling aside, the tart itself is perfect as it is not too thick, yet still manages to hold the delicate filling in place. Another plus for the tart is that it doesn't crumble at first bite, thus making eating the bean curd tart a much easier process.

In my opinion, the bean curd tarts are the perfect blend of two traditional delicacies, tau huay and egg tarts, combined to form something new, exciting and get this, healthy!

Details:
LE Cafe Confectionery & Pastry
264 Middle Road
Singapore 188990
+65-6337-2417

A Night of Cheap Eats in New York

Traveling for work with my boss always means I get to eat well. However, after 4 days straight (2 in Miami and 2 in New York) of 3 hour long fine dining, I had endured enough and my patience (and stomach) was wearing thin. Now don't get me wrong, the snob in me enjoys fine dining like it's my job, but 4 days in a row... I was in desperate need of street eats- delicious, quick and cheap food.

Answering the call was my best friend's older sister Shu, who recently moved to New York to get her second, yes you read right, second law degree.

On our way to our intended first stop, Xi'an Famous Foods, we got distracted by the Wafles & Dinges truck. Impulsively we decided to do dessert before our main course because apparently, you make rash decisions when you are starving.

Owned and operated by an IBM consultant who traded in his brief case for a waffle iron, the bright yellow Wafels & Dinges Truck offers both sweet and savory options. I, under recommendation from Shu, ordered de throwdown wafel, named after the legendary Throwdown Battle with Chef Bobby Flay. The good folks from Wafels & Dinges came out victorious in case you were wondering.

Topped with a huge mound of whipped cream and smothered generously with speckuloos, de throwndown wafel was warm, delicious and was everything I wanted in an "appetizer." 

The Liege wafel itself was soft and chewy. Additionally, there was a certain denseness and sweetness to the wafel that stood out against the usual crisp Belgian Waffles that I am used too. But what made this wafel great was the little bits of pearl sugar that crystallized on the outside of the waffle, giving it an extra oomph of sweetness and texture. Mmmm. 

Meanwhile the Speckuloos- a Belgian Gingerbread spread- was simply divine. Not too sweet, it paired beautifully with the wafel and hinted subtly of a Graham cracker.

After this minor but very worthwhile sidetrack (which by the way, also included a brief interaction with an African American lady who was on a noble quest to track down and try all the food trucks in NYC), we veered back on path toward Xi'an Famous Foods. 

When we finally arrived at Xi'an Famous Foods, it had a long line out the door. Inside the small 3-table shop, pictures of menu items adorned the wall, as if we were in a foreign country and needed pictorial guides. Despite the crowd, luck was with us and we snagged a table as soon as we entered the door. 

Well... it wasn't so much luck as it was me pushing my way forward and surging for the empty table before this meek little Asian girl had a chance to blink. It wasn't even a competition, searching for tables at busy hawker centers in Singapore has me well trained. 

While I guarded our precious table, I let Shu do the ordering. First up to bat, the Mount Qi Pork Hand-pulled (aka La Mian) Noodles. 

I die. There is nothing else I can say.

Well not really, but I thought those two words would adequately convey my feelings for this dish. The freshly made noodles were perfectly pulled/slapped/stretched/ flapped and... well whatever technical magic that goes into making La Mian. With the right amount of chew and texture to it, these noodles had such a luciously rich mouthfeel to it. I'm drooling now just thinking about them. Furthermore, the thing about hand-pulled noodles that I love is not only the amazing texture but the beautifully flawed inconsistency in their size and shape.They are living proof that imperfection is interesting. And delicious!

Besides the heavenly noodles, the pork topping was sour, spicy and tingly all at the same time! The divine combination of the chewy noodles and flavorful pork really made my taste buds howl in delight! If you are looking for a deeply satisfying meal, the Mount Qi Hand-pulled noodles from Xi'an's is the way to go.

Having shared the noodles, Shu also thought it wise to order the savory cumin lamb burger. Now I don't usually include prices in my blog reviews, but I would be doing everyone a disservice if I did not tell you that this lovely lamb burger only cost $2.50! 

Price aside, let me tell you more about this lamb burger. The only similarities that the lamb burger has with a regular burger is in its size, which is roughly the same. But that is where the similarities end. 

Instead of a meat patty, this burger has chunks of smokey cumin coated lamb that are sauteed with jalapenos, onions, and scallions. The lamb is then stuffed into a hard, crispy-warm bun that is more like a toasted English muffin. Similar to a Hamburger or not, this lamb burger is deeply aromatic and fragrant and tasted like nothing out of any Asian eatery I know. 

Stuffed and deeply satisfied, we wandered the streets of New York (where we actually made a quick pit stop for an Australian Meat Pie) for a while before heading back to Shu's gorgeous new home. 

Later that night, and yes, with the Phua's there is always a later that night ;), we found ourselves at Pomme Frites looking to satisfy our late night hankering for fries. 

Another "Hole in the Wall", Pomme Frites serves just fries and a multitude of dipping sauces. We shared a large order of the Belgian fries with the following sauces and garnishes to compliment them: Ketchup, especial (frite sauce, ketchup and raw onions), frites sauce (traditional European mayo) and a horseradish mayo. 

Freshly cut and fried in a giant vat, the fries were hot and sinfully crispy on the outside, while mealy on the inside. They were the perfect vehicle for the myriad of sauces we ordered, and the perfect late-night snack.

Details:

Wafels & Dinges

Xi'an Famous Foods

81st Mark's Place

New York, NY 10003

Pommes Frites

123 Second Ave

New York, NY 10003

212-674-1234

Nuela

If you've been paying any attention to my recap of recent work travels, you'll remember that I am "currently" in New York City, living it up in a penthouse hotel. On our first night there, we learned what having the UN in town did to New York traffic, and we also dined at the new and hip pan-Latin restaurant, Nuela.

The moment we stepped into Nuela, we were greeted by the loud "unch-unch" of throbbing music- I immediately thought to myself "I'm too old for this."

A room full of shiny hair, sky high heels and it-bags hinted that beautiful is a prerequisite of dining at the restaurant. Even with my stylish new cropped pants, bohemian blouse and stacked heels, I felt like I needed higher heels, more makeup and a fashion bag the size of a sofa cushion dangling from my arm. Decorated in radioactive shades of orange and red, the main dining room was filled with diners that sat chattering with friends over cocktails (which were pretty delicious actually, especially the Cuba Libre) while simultaneously texting other friends and posting status updates on their social network.

It is needless to say that Nuela oozes with the exclusive glamour of a Miami Nightclub. You know, the kind of exclusiveness that makes one feel a little awkward and out of place at first because you don't quite know if you are actually cool enough to be there... yeah... like I said, I'm too old for this.

Nuela was meant to mark Neuvo Latino pioneer Doug Rodriguez's return to New York. However, Chef Rodriguez dropped out of the project before it actually began, leaving the restaurant's fate to his No. 2, Adam Schop to run the whole shebang. Regardless of who was at the helm of the kitchen, I was in a hip New York restaurant, had told myself I was cool enough and I was ready to get my grub on.

Up first, the shaved hearts of palm salad with smoked dates and a coconut vinaigrette. Not being a huge fan of dates (unless they are wrapped in bacon) or coconut, this salad was a ho-hum dish for me. I didn't hate it, but I didn't love it either.

The hearts of palm were shaved to a delicate thinness but in my opinion, the dressing was too creamy and rich- I like my vinaigrettes with a little more acidity to it.

We also tried some octopus and pork belly anticuchos (aka Peruvian-style skewers) with pepper escabeche and shishito mayo. I wanted very much to enjoy these skewers but the octopus was tough and in my opinion overcooked, making it a chewy mess.

I know the pork belly was there to act as a balance to the chewy octopus but the combination just didn't come together for me. It was hard to enjoy one, without its counterpart foiling the experience.

Also sampled were these wee little foire gras croquetas with a liquid center of gingersnap and rum.

Definitely not my favorite. I was actually most excited to try this unique dish but could not get over the strong, sickly-sugary, alcohol-flavored goo that burst out of the ball. I haven't met something that I really disliked this much in a long time. It was like the foire gras croquetas were the food personification of a punch in the gut, or worst still, something you would find on the floor of a bus station bathroom.

However, if you are a fan of rich and strong alcoholic taste, then these croquetas are for you. I picture a hearty old man enjoying these. Oh wait... that would be my boss... and he did enjoy them.

Chifa empanadas with pork and rock shrimp in a curry mustard emulsion were also ordered. While they reminded me of the curry puffs that we get back home, the rock shrimp was extremely succulent and provided a divine complexion to the empanadas. The mustard curry emulsion was perfectly balanced and was a nice dipping sauce for the already tasty empanadas.

Having one in our party that did not eat shrimp, we also put in an order of their vegetarian empanadas, which  has a flavorful mixture of vegetables. Again, the empanada shell was nice and crispy

By this time, I was starting to categorize Neula as one of those restaurants where the scene is hot, but the food is not so much. Then the ceviches came...

We ordered two ceviche dishes and first on the palate was the surf clam and heirloom tomatoes, with charred watermelon and basil. My oh my!

I generally steer clear of clams in general but the combination of the tangy tomatoes, sweet watermelon and herbaeous basil was just what I needed to make my mouth water. The chewy clams were just delightful against the watermelon's wet snap. A dish like this could make me rethink my usually unfavorable position on clams.

The second ceviche we had was the hamachi with aji amarillo, sour orange, basil and black garlic. This was easily my favorite dish of the entire dinner. With flavor combinations that were new and exciting to me, I kept going back for more, in an attempt to make friends with every new flavor that walked across my palate.

It was delicate yet strong, simple yet bold. The sour orange combined with the black garlic was such a surprise and was like a flavor bomb going off in my mouth. What was even more endearing was that despite the boldness of the garlic, it did not overpower the hamachi, not one bit. It was exciting for me to see big brash flavors in such close proximity to extremely delicate ones.

For the main dishes we ordered two dishes from the section of the menu labeled Para Dos Personas, or dinner for two. Dish numero uno: The whole smokey peruvian chicken served with huancaina sauce, a piquant green aji sauce, thick crusty french fries topped with gloops of melty cheese, and a soft-boiled egg.

Moist and tender, the chicken was a sign of perfect technique being executed in the kitchen. While some think a perfectly cooked bird is cake walk for any kitchen, experience has proved to me otherwise. The huancaina sauce was peppery and simply over the moon, while the aji sauce provided a nice spicy option.

The second shared dish was the Arroz Con Pato, a beautiful paella-like amalgam of crispy duck breast, confit thighs and gizzards, roasted foie gras, and a fried duck egg served over rice that bears a tender, chewy crust of soccarat on the bottom.

I don't think I've ever seen so many variations of the theme of duck in one dish. I love variety so the multitude of duck was right up my alley. The bird's breast were amazingly succulent and flavorful, while the liver and gizzards offered many different textures and tastes from the duck. The best part of the dish was the combination of the runny fried egg that just gently flavored the golden rice that was beautifully crisp around the edges.

This is definitely a dish not to be missed.  

For dessert, despite all of us being full, we ordered the Passion Y Coconut with coconut crema, passion fruit curd and sorbet, and macaroon toppings.  While I enjoyed the passion fruit curd and sorbet, and while the macaroon topping provided a wonderful textural contrast to the crema, once again the coconut flavors put a damper to my enjoyment.

And lastly, we shared an order of a Panna Cotta with milk foam. I will say this now and will say this forever, foam on food is too contrived and a waste of space! It adds nothing to the dish and looks like someone spit up all over your food. Yeah... I think you know that I barely even touched the panna cotta.

So after 3 hours of dining at Nuela, what is my final verdict? Neula has a bit of an identity crisis. It can't seem to decide if it's a flashy Latin Lounge, or a restaturant with serious culinary intentions. I am not saying that a restaurant cannot be both things. However, the contrived coolness coupled with the brash party vibe of Nuela makes it too exhausting for a multi-course 3 hour meal. In other words, there is good eats to be had at Nuela, if you can just summon the mental strength to ignore the scene.

Details:
Nuela
43 W 24th Street
New York, NY 10010
212-929-1200

Scarpetta- Miami

After a quick pit stop in San Francisco, my travels for work took me across the country to Miami! There, we (well I was) were fortunate enough to dine at Scarpetta as guest of chef Scott Conant, who is a friend of my boss.

Located in the famous Fountainbleau hotel, Scarpetta has a glamorous yet airy nautical vibe. With studded leather and boating rope decorating thick pillars around the room, mirrored panels and an eye catching marbled-effect tile bar, the decor is as sexy as the city itself.

Since we were guests of the chef, we were treated to the Chef's tasting menu with wine pairings- a dinner that would have costs me an arm and a leg and then some... I love the perks of my job!

To start the dinner, we had the NV Fantinel Prosecco, bubbly, crisp and refreshing! I was ready to eat!

For our first course, we were served a duo of Crudo- Raw Yellowtail Hamachi with olio di zenzero (or ginger oil), flaked sea salt, pickle oil and topped with baby greens (right), and Tuna Susci with marinated vegetables (green chives, carrots etc) with preserved mushrooms (left).

The Yellowtail Hamachi was fresh and delicate, enticing my appetite for more. The ginger and pickle oil gave just enough acid to offset the rawness of the fish. However, my one complaint was that the fish itself was so thin and measly! I wanted more meat, well flesh if you are getting technical.

As for the Tuna Susci, I quite enjoyed the sublime freshness of the Ahi Tuna, although it was a little on the salty side. The marinated vegetables in the middle were like a little Asian cold slaw and provided nice textural contrast against the soft tuna.

For our second flight we were served a bunch of small plate appetizers to share family style.

First up, the braised short rib of beef with vegetables and farro risotto.The short ribs were braised to tender perfection and were complimented masterfully by the creamy and comforting risotto. The fresh peas and carrots hidden among the farro grains definitely won me over as I'm a peas and carrots girl, through and through.

The second dish served with this course was the burrata cheese with heirloom tomatoes and baby greens.The chewy burrata cheese and sweet tomatoes (a classic combination) did not fail to impress. The burrata itself was so creamy and fresh that it was actually a struggle to keep it on the fork. But I did my best to eat it elegantly. Meanwhile, some at my table, I will not divulge who, just used their fingers. Tut tut!

Keeping with the cheese theme, we also were served an order of the Mozzarella in Carozza sitting atop stewed baby tomatoes. While the burrata was soft and creamy, the mozzarella carozza was fried and sinful. The breading was just beautifully crisp and crunchy, while the mozzarella was a seamless blend of melty-smoky goodness.

Also served with the appetizer course was the creamy polenta cooked for hrs with milk and cream with a fricassee of truffled mushrooms and truffle oil sitting on top of it.

Before I tell you about this dish, let me tell you what my boss said about this Polenta. He said, and I quote "the polenta at Scarpetta is about as definitive as Joel Robuchon's mashed potatoes." Now that is a high order.

My verdict? This famous polenta was very creamy and smooth but strong enough to stand up to the earthiness of the truffled-mushrooms that was added table-side. To be honest, there was a tad too much dairy and milkiness to it. But that's just me, the girl who hates the smell of milk.

With this course, we were served the Antinori Vino Nobile di Montepulciano, a earthy white wine with nice acidity.

Up next, the pasta course, again shared family style. It must first be said that all pastas are made fresh at the restaurant and definitely make The Olive Garden look like an amateur (although, I am not going to lie, I love me some soup, salad and bread sticks from the OG :D)

First, we sampled some of the eggplant & burrata Raviolini with confit tomatoes and ricotta salata. Not being a huge fan of the texture of eggplant in general, I indulged in the cheesy ravioli and enjoyed the sweetness of the confit tomatoes. 


Then, we reveled in the simple but rich flavors of Scarpetta's signature entrée of spaghetti with tomato and basil. While some may say this is too basic a dish to be a signature dish, I always admire a chef that can cook the basics well. No bells and whistles to distract, just the simple classic flavors of the food.

However, to be honest, I found that the spaghetti had just a tad too much tang in the tomato sauce. I like my sauce with a touch of sweetness to it, even if it means polluting the dish with a pinch of *gasp* sugar.

Sourcing from the ocean, we tasted some of the Strazzapreti with lobster, tomato and capers. While I loved the combination of the seafood and tomatoes, what this dish really needed was more seafoodness in sauce, if that makes sense at all.

I guess I wanted to taste the ocean in this dish but instead tasted more of the tomatoes and capers. All that being said, the Strazzapreti dish was still one that I enjoyed thoroughly.

Next, we had a dumpling-esk pasta dish that I did not catch the name of (the waiter was rambling on a little too fast and I felt bad asking him to repeat himself). But that had chicken leg, veal and one more meat, pork (?)and topped with chives, diced carrots and mushrooms.

This nameless pasta dish was by far my favorite of the entire course! Hearty and lusciously meaty, it had the distinct taste of liver (potentially the 3rd mystery meat?) to it.Yet for all that heartiness, the pasta still had style and refinement. I could have eaten an entire bowl of this pasta and called it a day. Alas, we had a lot more food to get through. 

Lastly, we were served the duck and Foie Gras ravioli made with semolina dough and caramelized onions; and drizzled with a Marsala reduction.

Now this dish, was relentless in its richness and unctuousness. As it marched across my palate, leaving a path of destruction and taking no hostages on its way, I could not help but enjoy the way it melted in my mouth and, yes, clogged my arteries. 

With our pasta course, we enjoyed the Castello della Sala (also by Antinori) Cervaro della Sala Umbri. A lovely full-bodied Chardonnay with crisp notes of apple and cloves.

Moving onto the main course, we had samplings of steak, duck and fish. Phew.

First up, the 21 day aged dry NY prime steak with porcini mushrooms, marble potatoes and parmigiano.
Admittedly, while the steak was tender and juicy, I felt like I had had this exact dish before. Furthermore, I think I didn't enjoy the steak as much, seeing as how I was already stuffed to the brim.

We also dined on some Long Island duck with red and yellow golden beets, crispy potatoes and an orange scented jus.

This Long Island duck was elegant and the orange scented jus complimentary, however, it was a touch too salty for my liking.

On the fish side, we tried their Alaskan halibut with baccalà mantecato, smoked paprika and white asparagus. Now despite the fact that I was feeling stuffed, I quite enjoyed this dish.

As I ate the halibut, images of white asparagus waltzing elegantly with the delicate fish popped into my mind. Meanwhile, the smoked paprika added a complexity and depth that took this dish to the next level. 

And lastly, I forced my-already-bursting-self to try the Black cod with caramelized fennel and concentrated tomatoes. Here, there was an interesting sweet and sour flavor profile going on that I had not ever had with cod.

To complement our main course, we sipped and swirled a brunello di montalcino (I did not catch the producer- sorry!)- a definitive tuscan wine. Lush, with deep manly tones, the wine was lovely with the duck and steak.

And finally, despite being oh so full, I forced myself to clear some stomach space for dessert!

For dessert, we had the Amedei Chocolate Cake with toasted almond gelato, salted caramel sauce and
a chocolate cigarette. If you know me, or have been following my blog, you'll know that there has never been a chocolate cake I didn't like.

This amedei chocolate cake was no exception. The deep chocolate goodness paired harmoniously with the salty caramel sauce and cold almond gelato. I could not get enough of the dessert and somehow found my 5th stomach that one usually reserves for dessert :)

Another chocolate delight offered for dessert was the chocolate zeppole with a nutella center, vanilla anglaise and candied hazelnuts.While some in my dining party were on this like white on rice, I thought it was a mediocre attempt at zeppoles.

The nutella filling was measly and you did not get any hazelnut flavors what so ever. 

And last but not very least, we had their coconut panna cotta with a caramelized pineapple and guava soup. An interesting dessert to say the least, I adored the tropical combination of guava and pineapple as it brought  back childhood memories. However, the coconut panna cotta I did not really care for.

All in all, I came away from Scarpetta fully stuffed and wholly satisfied, having tasted a sampling of Chef Conant's masterful cuisine.

Details:
Scarpetta
4441 Collins Avenue
Miami Beach, FL 33140
(305) 674-4660

Jitlada

In between flying around the county, I had the chance to try out a local LA restaurant that has long been on my infamous "To Eat At " list- Jitlada.

A small hole in the wall restaurant, Jitlada has been listed as one of the best Thai restaurants in LA by many sources including Jonathan Gold. As a lover of Thai food, I had to find out for myself.

Meeting up with an old swimming friend from Singapore and her boyfriend, we ordered a bunch of dishes and shared it up family style.

First up, the ever popular and most quintessential Thai dish (at least in the minds of non-Thais)- Pad Thai. The Pad Thai at Jitlada was a little wetter than what I am used to, with more of a thick gravy sauce than a light coating of seasoning.

However, I must note that I do have a vague memory of eating Pad Thai in Thailand itself and thinking that the noodles there were too wet... So maybe the wet style is the traditional style?

Either way, there was nothing too spectacular about this dish. But I also kept in mind that Jitlada is more known for their Southern Thai food, as opposed to the traditional style that we know.

On recommendation of our server, we ordered the Prawn Flambe. With" Flambe" in the dish's name, I was expecting drama and excitement, and maybe a little explosion of flavor in my mouth. Instead, the prawns came drenched in a thick overly-sweet peanut sauce that taste something like mole, and not only were they not fresh, they were also overcooked and powdery.

Additionally, the dish cost a whooping $23 for just 2 jumbo prawns. What a rip off!

By this time, I was starting to feel a little let down. Did we just happen to order all the wrong dishes? Or did all those critics get it wrong?

Then the Morning glory salad- fresh watercress that is lightly battered and fried (think tempura), topped with red onions, fried shallots, cilantro and shrimp, and dressed with a spicy house dressing- arrived at our table and my faith was instantly restored.

The textures of this salad were marvelous, with the light tempura crips of the watercress educing joy with every bite I took. The vinaigrette dressing added a perfect sweet and salty combo that made all the flavors of the salad pop. Even the red onions played a part in this gastronomic symphony, adding just the right amount of bite. Now this is what I was waiting for! 

We also ordered some Tom Yum soup,  a dish that I always feel the need to order when I dine at a Thai establishment. Their Tom Yum soup had some nice intensity in terms of heat and sourness, but again, like their Pad Thai, it wasn't anything that you couldn't get at your neighborhood take out Thai restaurant.

And lastly, we ordered the Crying Tiger beef aka why do they insist on naming this dish so weirdly aka my favorite dish of the night. Tenderly cooked pieces of beef were served along side a spicy Asian-esk salsa sauce that was sweet and sour and spicy all at the same time. Mmmm I salivate just thinking of this dish.

So, do I agree with all the critics that Jitlada offers up some of the best Thai food in LA? Would I make the track back there again to get my Thai fix?

Well, yes and no. I don't think I sampled enough of their specialty of Southern Thai Food. So yes, I would go back to give it another try. Do I think they serve the best traditional Thai food? No- I've had better Pad Thai and Tom Yum at any other Thai eatery. So, yes and no.

Details:
Jitlada
5233 W Sunset Blvd. 
Los Angeles, CA 90027
(323) 663-3104