|A Girl and Her Pig...literally|
Thursday, May 1, 2014
Thursday, February 6, 2014
As I pointed on Monday in "The 12 Best Burgers...Part 1", New York Burgers fall into two distinct camps: The “Classic” Burgers which stick to the same pattern of beef patty, American Cheese, soft bun, ‘special sauce’, lettuce and tomato. From there we move on to the “Gourmet” Burgers. Some of these are crafted by some of the city’s best Chefs. April Bloomfield, Marc Murphy and Daniel Boulud are all inventors of phenomenal burgers. To this roster I had to add the newly arrived Umami Burger which hails from California, and a salute to a burger of unknown provenance but unquestionable character: El Doble, which, in true New York fashion, is made only at lunch and only at a Basque Tapas Bar called El Quinto Pino. We’ll get there eventually, but here are the 7 burgers…plus one, that made my Best Burger list, Part 2.
Monday, April 2, 2012
A visit to April Bloomfield’s Spotted Pig and a recipe for the great British delicacy Bangers and Mash
The weather on America’s East Coast has been nothing short of bizaare this whole winter. When I boarded the plane to come home from St. Barth, the temperature there was 81 degrees. When I arrived in Newark the temperature was 75 degrees. We could have saved a small fortune by opening the pool early out at the beach and staying put. Except that this week there have been freezing temperatures to our north. In any event, I think there’s a short window of opportunity to put some comfort on the table and today’s dish is a perfect example of just that. It's Bangers and Mash, true British comfort food and my is it good!
Monday, February 14, 2011
|Monte's Scotch Eggs courtesy Melissa Clark's recipe|
Yes, I was at The Breslin yet again. This time I went for dinner with friends. Because Ms. Bloomfield has just knocked everyone’s socks off at the new John Dory Oyster Bar, on the other side of the Ace Hotel Lobby from “The Breslin”, we were able to snag a table. (Neither The Breslin 16 West 29th Street (646-214-5788) nor the John Dory 1196 Braodway (212-792-9000) take reservations.) We did however put our names in at 6:00 and we were all assembled, (no seating until all are there), by 6:30.
|The Breslin's Scotch Eggs|
The “London Calling” Martini, a house specialty, started things off for two of us. But that was just the beginning of a truly impressive meal, although god knows it’s damn the calories and the fat count, full speed ahead. Between the lamb ribs and the garlic sausage, the lamb burger looks positively dietetic. And I think you could almost say the same thing about the Scotch Eggs…except of course, that they were fried. And they were just flawless. A gorgeous almost runny yolk is encased in egg white and then completely covered with a layer of sausage that’s breaded and, yes, fried. I got quite a kick out a recent survey on language trends that said that ‘sauteed’ has basically replaced ‘fried’ on restaurant menus, at least north of the Mason Dixon line. But let’s face it, almost everything tastes better fried.
Monday, December 13, 2010
I recently introduced Andrew to the Breslin, April Bloomfield’s gastropub in the Ace Hotel (16 West 29th St. between Fifth Ave. and Broadway Tel: 212 679 1939) . We sat at the bar and ate our lamb burgers and thrice-cooked chips and enjoyed every minute of it. The place is always busy and since it doesn’t take reservations, it’s wise to get there bang on the dot of 12:00 to be sure you can get a table for lunch. Max, the bartender who is another good reason to go to the Breslin, told me that last Saturday they did over 400 covers at lunch! The food is honest and to be honest, a guilty pleasure since Ms. Bloomfield seems to have a diet-be-damned attitude to her cooking. I am sure there are some healthy alternatives on the menu, it’s just I would never order them. Who wouldn’t prefer an Oven baked 3 cheese sandwich with house smoked ham and an egg over a seasonal frittata with ricotta cheese? That would be a Breslin breakfast. Stay for lunch and the menu is even more inviting. But for me, there really is nothing to compare with the Grilled Tonque Sandwich with borscht. I am quite serious. The same tongue sandwich I heard Michael Symons rave about on “The Best thing I ever ate”. That same tongue sandwich that disappeared off the menu during the summer months. Thank goodness someone had the presence of mind to bring it back this Fall. So what’s all the fuss about? Read on…
Wednesday, April 28, 2010
A visit to April Bloomfield’s “The Breslin” and a recipe for Lamb Burgers with Yogurt Sauce and Tomatoes
At The Breslin, April Bloomfield’s much-written-about “British Gastropub” at 16 West 29th Street,(TEL: (212) 679-1939), I became totally enamored of the Lamb Burger. It’s almost as outrageously tasty as the “Thrice Cooked Chips” that are as good, if not better, than any French fry I have ever tasted outside of France. Together, these two items make the long wait for a table a reasonable proposition. And that’s saying something because the place takes no reservations and even at lunch it’s jammed long before noon.