Bouley

The closing of David Bouley's eponymous restaurant, which redefining the French food scene in NYC, was a somber announcement. Leah and I went on a double-date with Al and Megan before they closed up at the end of July, 2017 after three decades of service. Unfortunately I have no notes or reference on this fantastic meal, so you'll have to go by photos alone!

The restaurant featured one of the most lovely entrance-ways of any in the city. A series of shelves lined with apples made the whole place smell like an orchard.

Bouley's incredible bread service. 

Cocktails

Appetizers

Mid-Courses

Entrées

Desserts

Mignardises

Zenkichi - Valentine's Day 2017

I've written before about Zenkichi in Williamsburg, which is my favorite Japanese restaurant in NYC. Their extremely intimate atmosphere is perfect for a romantic Valentine's Day dinner. Miraculously, I still had the email about this meal (which featured the menu) archived so I can accurately state what each dish was, even though I'm posting 2+ years later!

Zenkichi
77 N 6th St, Brooklyn, NY
https://www.zenkichi.com/

The restaurant's subdued front entrance is extremely easy to miss - look for the single lamp hanging over the otherwise unadorned wall. 

Lovely Valentine's set up.

Miso Soup

Hamaguri Clam

Assorted Chilled Plate:

Kumamoto Oyster

Hokkaido Zuwai-Gani (Snow Crab) Sunomono (Cucumber Salad)

Ankimo (Monkfish Liver) Uma-Ni

Bluefin Tuna Tartar & Caviar

Nasaba (Winter Mackerel) Hako-Zushi

Though everything on this plate was wonderful, I'm especially nuts about monkfish liver. Zenkichi's take was wonderfully subtle and delicate. 

Sashimi Plate:

Kanpachi (Amberjack)

Kinmedai (Bigeye Snapper)

King Salmon

Uni & Nori Tempura

Saikyo Miso Black Cod

This is Zenkichi's trademark dish - we've had it every time we've gone, and it continues to impress with its simple but rich, succulent flavor. 

Lobster & Uni Gratin

This should have been good, but it was actually quite disappointing. I think the dish must have sat for a while before service, as the creamy sauce had congealed after leaving the broiler. The uni did not fare well under the heat, having dried out and imparting an unpleasant fishiness to the whole dish. Why do this to poor uni??

Kobe Beef Filet Mignon

Brussels Sprouts

Tomato

Black Truffle

Hudson Valley Foie Gras Donburi

This incredible fusion dish finished the meal on an extremely high note. 

Frozen Black Sesame Mousse

Sesame Cookie

Japanese restaurants can often lack in the dessert department, but we are nuts about this black sesame mousse, which we get every time we visit. Did they need to include stupid gold leaf though??? I have a terrible pet-peeve against the stuff. 

Superbowl 2017

I'm not a huge sports fan, but I do enjoy the Superbowl, less for the game itself and more for the fun junk food that we traditionally prepare!

Charred Scallion Dip

Nachos

Homemade Jalapeno Poppers

Hot Honey

Homemade Mozzarella Sticks

Marinara Sauce

Buffalo Wings

Blue Cheese

Homemade Pizzas

Left: Grandma

Right: White Sauce, Sausage, Chili Oil, Kalamata Olives, Roasted Fennel, Fennel Fronds

Baked Goods From Dupont Confections!

Apple Cranberry Pecan Strudel Bites

Cinnamon Espresso Brownies

NoMad Bar - Mamma Guidara's

Recurring readers are no-doubt familiar with my love of the NoMad Bar. I was delighted to hear in late 2016 that they would be transforming the bar on Sundays into a popup ode to the classic "red sauce" Italian joints of NYC history. The idea was the brainchild of co-owner and head of service Will Guidara, whose father ran the famous Mamma Leone's, which closed in the mid-90's.

I grew up eating this type of food all the time, so I was very excited to see an establishment like the NoMad Bar (and their parent company, Make It Nice) embark on such an endeavor. The meal was mostly pre-set, with a few specific choices along the way.

One couldn't ask for a more nostalgic tribute to the Italian restaurants of old (yes some still exist, but most have gone the way of the dinosaur as American food culture has "modernized"). Red checkered tablecloths, the Italian flag, and candles burning in spent Chianti bottles. Amazing!

Antipasti

A nice assortment of cured meats, cheese, and pickled vegetables. Everything virtually identical to what I eat with my family on most holidays. The Italian bread with butter packets was a nice touch.

Gibson

London Dry Gin, Chambèry Blanc Vermouth, Pickled Pearl Onion

I love a good martini as much as the next person, but I prefer the Gibson, which is identical except that it's served with a cocktail onion instead of olives.

Caesar Salad

Fried Calamari

Seafood Salad

Meatballs w/ Red Sauce

Spaghetti Cacio e Pepe

Parmigiano Reggiano, Black Truffle

This spectacular, optional pasta course saw our server wheel out a huge half-wheel of the undisputed king of cheeses, in which she ignited a bit of grappa, then tossed in the pasta. Finally she shaved a generous portion of black truffle over the top of each dish. Pure heaven!

Cauliflower

Chicken Parmigiana for Two

The star dish, a massive chicken parm for two. It was good, but not great - I got the impression that it had unfortunately been sitting for some time before being served to us. We took most of it home and heated it up for dinner the next day, which enlivened it quite a bit.

Grasshopper

Fernet Branca, Crème de Menthe, Crème de Cacao, Mint, Cream

The grasshopper was the first cocktail I tried ordering while underage (they wouldn't serve me). I never ended up actually having one until this evening. Not quite the traditional recipe with the inclusion of Fernet, but still tasty!

Tartufo

Cannoli

The meal wasn't perfect, but it was as fun as any we've had. Great to see high-end establishments embracing their more humble roots. One more feather in the NoMad Bar's cap as far as I'm concerned!