food – Page 6 – ChefsGirl

Ippudo (East Village, New York, NY)

Posted on August 18, 2015 by chefsgirlnola@gmail.com

One of the top 2 recommended ramen joints in New York is Ippudo. There are two locations, but we went to the East Village location. When you enter, Ippudo hostesses, waiters, and chefs greet you energetically in Japanese and immediately set the mood for a fun night. Apparently, Ippudo is an internationally recognized Japanese restaurants that even accommodates to Japanese internationals. Most servers are Japanese speaking. Our dinner guests were Japanese and spoke to our waiter in Japanese all night. Very legit!

There was six of us, but we definitely ordered for 12! Heck, my motto is to go all out especially when traveling and trying new foods in other states.

Yamitsuki Goma Kyuri. Cucumber marinated in Ippudo’s original sesame oil sauce.

Ippudo Salad. Mixed Greens. Wasabi Goma Shoyu Dressing. Daikon. Shredded Nori. Crispy Fried Sardines.

Tako Spicy Grill. Grilled Spanish Octopus. Potatoes. Ippudo Chili Sauce and Aioli.

Hirata Buns. Pork.

Shishito Peppers. Flash-fried peppers. Yuzu salt.

Akamaru Modern. Spicy Tonkotsu pork soup noodles. Umami Dama miso paste. Pork Chashu. Cabbage. Sesame Kikurage mushrooms. Scallions.

Shiromaru Hakata Classic. Tonkotsu pork soup noodles. Pork loin chashu. Sesame Kikurage mushrooms. Menma. Red-pickled ginger. Scallions.

Left to right:

Hirata Milk. Green tea gelato parfait with red bean. Shiratama mochi. Matcha jelly. Almond Coconut Milk.

Lady M Mille Crepe. Layered crepe cake. Pastry cream filling. House cranberry cream.

Green tea brûlée. Topped with Green Tea gelato.

We ordered so much that I’ll have to break it down.

Our first wave of appetizers:

1. Yamitsuki Goma Kyuri. This is a cucumber salad dish. It’s very refreshing it makes a great appetizer/salad or even a palate cleanser in between dishes.

2. Ippudo Salad. Like any other Japanese salad except the dressing is better and evenly spread.

3. Tako Spicy Grill. This octopus dish is Grade 3/5 spicy. It has a really good kick. If you’re not used to eating spicy, eat cautiously.

3. Hirata Buns. The Hirata Pork buns were awesome. The aioli and spicy sauce really set off this bun.

4. Shishito Peppers. From what I hear, 1/10 shishito peppers are extremely spicy. It was thrilling not knowing whether one of us at the table would get the spicy one. Luckily, no one did and they were all very delicious.

The Ramens:

1. Akamaru Modern. Well seasoned chashu. What I loved is that the chashu aren’t fatty like at some restaurants. The noodles are thinner and more “al dente” than your typical ramen noodles. It’s very similar to the skinny Chinese egg noodles.

2. Shiromaru Hakata Classic. I didn’t find an extreme difference between these two ramen dishes except this one had ginger and a different cut for the chashu. The meat was even leaner.

3. Cold Ramen noodles. I’m not sure of the exact name of this dish, but I do know we ate it towards the end of our meal and were all pretty stuffed. If it was delicious, it was hard to tell. We were so gluttonous!

Onto the desserts…

1. Hirata Milk. Green tea gelato parfait with red bean with Almond Coconut Milk. This was creamy, light, and delicious!

2. Lady M Mille Crepe. Layered crepe cake. Pastry cream filling. House strawberry cream. This one had to be my FAVORITE. The pastry crepe layers were so delicate and when you cut your spoon, it cuts right through for the perfect bite BUT still retains it’s crispiness. How?! I don’t know but it was one of my favorite dishes of the night.

3. Green tea brûlée. Topped with Green Tea gelato. Creamy, dense green tea sweetness. My 2nd fav!

We definitely had the full on Ippudo experience. Everything was delicious. What’s unique here is the fact that Ippudo is a more modern experience as opposed to your “homey bowl of soup noodles” kind of feel. Also, everything seems to be quite authentic. The noodles are a little different for the soup ramen, but the cold ramen dish had what seemed to be your typical ramen noodle. If I had to do anything different, I would add an egg to my ramen. Our friend ordered for us so we didn’t get the option. Regardless, it was still very good and I’d definitely come back for the fine service and food.

Rating: 5/5 spoons

Shaya (Garden District, New Orleans, LA)

Posted on August 8, 2015 by chefsgirlnola@gmail.com

Chef Alon Shaya was awarded a James Beard Award for Best Chef of the South 2015 and deservingly so! I’ve always been a fan of his first restaurant, Pizza Domenica, but now Restaurant Shaya is another top restaurant to add to my list. Restaurant Shaya presents a modern and refined take on Mediterranean food.

Ambiance.

Pita.

Naveh.

3 for $15: Tzatziki: field peas, sea beans. Watermelon and Bulgarian Feta: Harissa and Walnut vinaigrette. Ikra: paddlefish caviar spread with shallots

Soft Cooked Egg Hummus. Red onion. Pickled cornichons. Harissa.

Short Rib Tagine. Fennel. Star anise. Couscous.

Saffron Chicken Salad. Swiss chard. Sunflower seeds. Barberries.

Kibbeh nayah. Two Run Farms beef tartare. Bulgur. Walnuts. Yemenite flatbread.

We went on a Monday night and it was surprisingly busy. It was spur of the moment so we didn’t have a reservation. The hostess advised us that the wait would be at least 20 minutes so we left our phone number since we planned on walking down Magazine St. while we wait. Literally, 5-10 minutes later we got our call!

Our server was awesome. She was extremely bubbly and very helpful. First, they brought out pita bread along with an olive oil and herb dip. That pita bread was fresh out of the oven. It was a fluffy cloud of wholesome wheat flavor. From the cocktail menu I ordered the Naveh, which was delicious and lightly fruity. What’s different about their food menu is that they offer many small plates such as tabouleh, pickles, tzaziki, etc. We ordered Tabouleh, Watermelon & Feta, and Ikra. The Ikra is a caviar with a light yogurt cream, which was creamy and delicious. The hummus with soft cooked egg and harissa was divine. I loved how everything was so dippable. It didn’t hurt that the pita bread is so delicious! We also ordered the Short Rib Tagine, Saffron Chicken Salad, and Kibbeh Nayah. Each dish was refined, yet had a certain hominess to it. I honestly can’t pick out a favorite, but I’m glad we ordered each one!

I’ve been craving Shaya again for some time now, but “The Chef” insists we try other new restaurants. Until next time Shaya, I’ll continue dreaming of those fluffy pillowy pitas…

Rating: 5/5 spoons

The Bao (East Village, New York City, NY)

Posted on July 24, 2015 by chefsgirlnola@gmail.com

When I hear “soup dumplings” (aka xiaolongbao), I think of the first time I ate at Joe Shanghai in Chinatown, New York City. It’s been years since I’ve been there, but my first bite of soup dumplings was a memorable one. Now, I’m sure there are many variations and even better ones, but the initial discovery of the xiaolongbao is always memorable. When I didn’t know better, I would poke a hole and let some of the soup drain out to let it cool. Then I’d dap a little red vinegar onto it and some ginger then slurp slowly. Nowadays, I’ll top it off with some ginger with red vinegar and devour it wholly (just be sure it’s warm and not boiling hot before doing so).

In case you haven’t had this deliciousness yet, soup dumplings are a delicate wonton-like pouch filled with a nice, hot broth and a savory meatball. If you’re wondering how they get the soup inside, wonder no more. First, they create a gelatinous stock that’s then combined with a meatball. Next, it’s sealed and steamed. Out of the steamers comes perfect little pouches of soup-filled dumplings. Sounds easy enough, but it’s definitely a lot more intensive than that and that’s why I’m thankful for soup dumpling restaurants.

Most people head straight to Joe Shanghai for soup dumplings, but a New York local mentioned another option and it was The Bao. It doesn’t have the same authentic asian feel inside as Joe Shanghai, but it’s much cleaner and more friendly.

Seating. Empty house, but at an off hour (5:00ish on Sunday)

Kung Fu Steamed Pork Xiao Long Baos.

Spicy Pork Xiao Long Bao.

Chocolate Xiao Long Bao. Nutella. Banana.

I love the variety that The Bao offers. Actually, I haven’t even seen variety at any other soup dumpling restaurants that I’ve been to. We ordered the regular Kung Fu Baos, Spicy Baos (not the super spicy one), and the Chocolate Baos. The Kung Fu Baos were the perfect warm-hot temperature, which allows you to eat the whole bao in one bite without caution. Some restaurants, you have to be extra careful or even punch a hole to let the soup out first in order to let it cool. Here, you can easily devour the whole thing and just let it melt in your mouth! Next, we ate the Spicy Baos, which had a good kick. I can’t imagine ordering the Super Spicy Baos since the regular Spicy was perfect. I enjoy spicy, but I can’t imagine ordering the Super Spicy especially since spice is usually intensified with hot broth. Lastly, we had the Chocolate Baos, which I find really interesting. It’s like a bite of Nutella crepe! The bao has a slight chew like crepes and it’s stuffed with Nutella and banana. A perfect end to our Bao meal.

The service was good and the baos were delicious. My favorite part is the variety of baos. Usually, at a soup dumpling restaurant, we’ll order trays of the same baos. There’s nothing wrong with that, but a variety of flavors adds a lot of excitement to the meal. Honestly, I’ve never really seen different flavors at any other soup dumpling restaurants and that’s what will bring me back!

Rating: 4/5 spoons

Num Pang (Meatpacking District, New York, NY)

Posted on July 13, 2015 by chefsgirlnola@gmail.com

Chelsea’s Market is filled with goodies! Not too far from the delicious Los Tacos No. 1 (click here for review) Num Pang is an Asian sandwich shop very much like the Vietnamese banh mi. What makes them unique is their smaller-sized breads…

Watermelon juice.

Five-Spice Glazed Pork Belly. Pickled Asian Pear.

Inside: Five-Spice Pork Belly. Pickled Asian Pear.

I’d never thought I’d say that I’d pay over $4 for a banh mi sandwich. If you’ve ever been to any Vietnamese banh mi shop, the most it’ll cost you is $3.50 a sandwich. This sandwich is $8.75 and to really blow your mind, it’s roughly 2/3 the size of a normal banh mi…but it is AMAZING. The bread is slightly buttery and lightly crisped. The 5-spice pork belly was so tender and flavorful. I usually scoff when I see a banh mi over $4, but Num Pang has proved me wrong!

If you happen to be strolling through Chelsea’s Market and can’t decide which delectable goodness you’d like to fill your tummy with, I highly suggest Num Pang’s Five-Spice Pork Belly as one of them. Add a Watermelon Juice to your order. It’s fresh, pure, and I love the chunky pulp.

Rating: 5/5 spoons

Los Tacos No. 1 (Meatpacking District, New York, NY)

Posted on July 10, 2015 by chefsgirlnola@gmail.com

I’ve done a little traveling from coast to coast, north to south and have an experienced tongue for tacos. Los Tacos No. 1 is definitely highly ranked in my book. There’s a pretty long line on this Sunday at 2 o’clock. The line extends way past a neighboring booth, but moves super quickly…

Menu.

Taco station.

Adobado. Marinated Pork Taco on Corn Tortilla.

Once you’re done with ordering, the cashier hands you a ticket that you had to one of the taco artisans and your tacos are promptly made. We ordered the Adobado (Marinated Pork) on Corn Tortilla. The corn tortillas are made in house and are so fresh! Who would’ve thought that one of the best and freshest tacos could be in NYC? The taco came already topped, but there are sides that you could dress with: pico de gallo, verde, dried chili peppers, lime, etc. The tacos are fairly small so be sure to order an extra taco more than you normally would eat. The meat was so moist and flavorful and I loved the sauce that came with the Adobado. So good…

My one regret is not ordering more…

Totto Ramen (Midtown East, New York, New York)

Posted on July 7, 2015 by chefsgirlnola@gmail.com

You’ll notice when I’m traveling, I LOVE to eat ramen. There’s just something about that homey bowl of noodles, egg, and pork. Very simple and soothing to the soul. That being said, Totto Ramen was recommended to me by the locals when we arrived in New York. This location in particular is their newest location and there is actually another ramen place right next door called Hide-chan. I did a little bit of research and found out that they’re both owned by the same guy, Bobby Munekata. What separates the two neighbors apart is that Totto Ramen’s specialty is the chicken broth, whereas, Hide-chan Ramen specializes in a pork broth. I haven’t come across many chicken broth ramens bowls before so I couldn’t wait to try it! The restaurant is narrow with limited seating so don’t be surprised if there’s a wait during prime hours or days. Inside, it has a bar-like feel and is very casual…

Ramen cousins.

Totto Spicy RamenTotto Spicy Ramen. Rayu. Spicy Sesame Oil. Paitan Ramen. Scallion. Bean Sprouts. Nori. Added: Corn, Char Siu Pork, and Boiled Egg.

Taiwan Ramen. Spicy Ground Chicken. Bean Sprouts. Garlic Chives. Added: Corn, boiled egg

I ordered the Spicy Totto Ramen. The broth was light, but rich with spice and chili oils and with just the right amount. I’ve had some ramen bowls with overwhelmingly too much oil and that’s a real turn off. You know your food is good when everything balances each other so well. There was a charry smokiness from the seared pork combined with the nuttiness of the sesame oil, which added a great amount of depth in the broth flavors. I like the layers of flavors since that’s what separates it from a regular bowl of noodles.

The chef ordered the Taiwan Ramen, which was very good and the noodles even looked a bit different from the Totto Ramen. What made it unique was the different noodle. It was softer and even chewier or more al dente. Also, the garlic chives really set off the flavor in this bowl!

Honestly, I can’t tell the difference between the chicken broth ramen from the pork broth ramen that I’ve tried, but I will say that it seemed lighter. Also, keep in mind that I mainly ate the Spicy Ramen so sometimes the spice overpowers the pure broth flavor just a bit.

I will have to admit that this restaurant is in my top 3 ramen bowls in the whole U.S.!

Rating: 5/5 spoons!

Phoenicia’s Restaurant (Metairie, LA)

Posted on July 3, 2015 by chefsgirlnola@gmail.com

Meat Pie. Minced meat. Onions. Pine nuts. Spices. Phyllo dough.

Lamb Kabob. Marinated lamb. Choice of two sides: hummus, rice.

Phoenicia seems to be a very established Mediteranean restaurant in Metairie in the adjacent strip mall where Houston’s of Metairie used to be. I went on a Thursday night and I was the only person there until my friend arrived. That would make anyone feel a little uneasy, but the service was great and the food was good. Maybe Thursdays are just a slow night. I ordered the meat pie as a small appetizer. It’s baked, not fried, which is a plus, but I wished there was more meat and maybe more of a kick in flavor . The tabbouleh was to be expected. For my entree, both my friend and I ordered the lamb kabobs. Surprisingly, they were flavorful and juicy chunks of lamb as opposed to the ground lamb concoction that you usually get at some Mediterranean joints. Legit! I chose hummus as my side, because I love making my own little pita/hummus/lamb sandwiches.

I didn’t order much, but from what I saw, it was a good reflection of the quality that Phoenicia dishes out. My friend and I enjoyed our lamb dishes so much, we both ordered some to-go for our hubbies. Next time I’m in Metairie and have that craving, I’ll know where to go!

Rating: 3.5/5 stars (I debated between 3.5 and 4 stars, but ended up taking down .5 since I just wish the small dishes had a little more umph.)

Bangkok Thai (Carrollton, New Orleans, LA)

Posted on June 25, 2015 by chefsgirlnola@gmail.com

There’s definitely a lack of good Thai food in this city and I feel like I’ve come pretty close to finding something good. We went on a late weekday afternoon and it was surprisingly empty. Initially, not a good sign, but we figured it was later in the afternoon and lots of people had already had their lunch. Our waitress was sweet and helpful, but there was a slight language barrier.

Thai Tea.

Level 3 Pad Thai with Chicken and Shrimp.

Green Curry. Coconut Milk. Bell Peppers. Thai Basil. Eggplant. Onions.

Param Vegetables. Stir fried vegetables topped with Peanut Sauce.

We ordered a Pad Thai with spice level 3. We tend to eat a little spicier and that was the perfect amount. We also ordered the green curry with spice level 3 also and it was even spicier since green curries tend to already be spicy. I’ve noticed that Thai restaurants in this area lack a selection of fresh, stir fry vegetables like Ong Choy or Bok Choy. Sometimes, I just want a big plate of veggies to go with my curry and pad thai, but there must be a lack of asian produce so I rarely see anything like that. Instead, we ordered the Param vegetables, which were just a mix of broccoli, carrots, baby corn, and mushrooms topped with a peanut sauce. That was surprisingly pretty good.

Overall, I’ve definitely had more wholesome and authentic Thai food in other states, but this seems to be the best in the city that I’ve tried so far. If you’re craving Thai food, Bangkok Thai will not disappoint. I got my Thai fix and was definitely satisfied!

Rating: 3/5

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Tag Archives: food

Ippudo (East Village, New York, NY)

Shaya (Garden District, New Orleans, LA)

The Bao (East Village, New York City, NY)

Num Pang (Meatpacking District, New York, NY)

Los Tacos No. 1 (Meatpacking District, New York, NY)

Totto Ramen (Midtown East, New York, New York)

Phoenicia’s Restaurant (Metairie, LA)

Bangkok Thai (Carrollton, New Orleans, LA)

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