NYC Restaurant Review - North End Grill

Hi foodies! Today I had a spectacular meal at North End Grill. Chef Floyd Cardoz is an amazing chef. Given the restaurant opened a week ago, there were a minimal amount of error. The meal was great and the hospitality was wonderful. The only disappointment would be that they were running out of a few dishes today, but the staff handled that situation very well. I guess it gives me an excuse to go back! North End Grill is currently opened for lunch only, but will officially be opened for dinner on January 23. 

North End Grill         104 North End Avenue, New York, NY 10282.

(Lunch - January 2012)

North End Grill can be summarized with one word, passion. When entering the restaurant, the open kitchen immediately stands out. Chefs busy at work allowing the diner to see the action. On the walk to the dining room, past the kitchen, one will see a raw bar followed by an espresso bar. The dining room is beautiful. The appetizers were great. The Hamachi Sashimi with Sesame Seaweed Salad was a fresh and flavorful dish. The seaweed salad was texturally amazing as there were miniscule cubes of candied ginger as a surprise that emerged every few bites. Next, the Cod Throats Meuniere were very good with a slightly spicy and delicious sauce. The Tuna Tartare with Fried Quail Egg and Crispy Shallots was outstanding.  A well cooked quail egg with an oozy yoke, sitting upon a cold, crisp mountain of tuna. Very unique in flavor this tartare is not one to be missed. The Coddled Egg with Lobster (normally with Peektoe Crab), Bacon, and Leeks was the shining star of the meal. A perfectly coddled egg incorporated in grits with fatty bacon and rich lobster made for a dish that will only leave you dreaming about it for many nights to follow. For entrees, the "BPC" Melt was incredibly good. This was a slice of focaccia toast with bacon, pears, and cheddar as well as a bechamel beer sauce along side an arugula salad. This indulgence was unique and unforgettable. The Chicken Burger with pickled cucumbers and slaw was delicious. The burger was sandwiched between a spectacular pretzel roll and came with a sriracha mayonnaise. The Grilled Sea Bream with Salsa Verde, Cabbage, and Bacon was such a well put together dish. Sea Bream is a white fish with a similar flavor profile to snapper. The cabbage was acidic and almost like a sauerkraut and the bacon added great flavor. For side dishes, the Charcoal Grilled Shishito Peppers and Cippolini Onions was very good. The peppers had a nice char on them and tasted great. This dish went great with anything as did the Hashed Brussels Sprouts and Lentils. The Brussels Sprouts were shaved and tossed with a few lentils. For dessert, the Sticky Toffee Pudding with Ginger Ice Cream was absolutely amazing. The cake was moist and the ginger ice cream perfectly cut out some of the sweetness. The Chocolate Pecan Layer Cake with Pecan-Chocolate Chip Ice Cream was beautiful to look at and quite delicious. And finally, do not miss the Butterscotch Pot de Crème with Chocolate Streusel and Single “Maltmallows” was very good. When you dive down into it, past the crunchy chocolate streusel and the custard-like pot de crème, you find a caramel delicacy at the bottom.The hospitality at North End Grill was amazing and if this is the dining experience one week since opening, then I can not wait to see what this restaurant becomes and look forward to dinner.

Cod Throats Meuniere

Tuna Tartare with Fried Quail Egg and Crispy Shallots

Hashed Brussels Sprouts and Lentils

Hamachi Sashimi with Sesame Seaweed Salad

Coddled Egg with Lobster (normally with Peektoe Crab), Bacon, and Leeks

Grilled Sea Bream with Salsa Verde, Cabbage, and Bacon

"BPC" Melt

Charcoal Grilled Shishito Peppers and Cippolini Onions

Chicken Burger with pickled cucumbers and slaw

Chocolate Pecan Layer Cake with Pecan-Chocolate Chip Ice Cream

Sticky Toffee Pudding with Ginger Ice Cream

Butterscotch Pot de Crème with Chocolate Streusel and Single “Maltmallows”

North End Grill is a must go to restaurant. Check back soon for more restaurant reviews in New York City. Restaurant Week starts today as well so I wish everyone Happy Eatings and hope you all make many reservations soon!

-Mike

De Gustibus Spring 2012 Calendar

Welcome back foodies! Recently, the Spring 2012 De Gustibus calendar came out. For those who do not know what De Gustibus is, it is a cooking school on the 8th floor of Macy's but is not affiliated with Macy's. World class chefs from all over New York and beyond to all over the United States come for a two and a half hour class of incredible food, wine and hospitality. It is absolutely worth the experience to go to a class at De Gustibus and this upcoming season is not one to miss. To see the De Gustibus calendar click here.

 

Mike 

NYC Winter Restaurant Week 2012 is coming soon!

Welcome back foodies! NYC Winter Restaurant Week is starting January 16th running until February 20th, giving diners 20 days of dining out as it is the 20th anniversary of NYC Restaurant Week. Lunch is $24.07 and Dinner is $35.00. Click here to see a list of the participating restaurants.

-Mike

NYC Restaurant Review - Burger Joint at Le Parker Meridian

Hey Foodies! I recently discovered a small burger joint that is an experience. Read on for the review.


Burger Joint at Le Parker Meridian      119 West 56th Street New York, NY 10019

When entering the beautiful Le Parker Meridian, not many expect to find a burger joint, covered with graffiti from bottom to top, hidden behind a curtain leaving only a small neon sign of a burger as a clue to what's in store for those who wait on line.The menu is cheeseburger or hamburger and has a very small selection of toppings. They also serve french fries and chocolate, vanilla, and strawberry milkshakes. The burgers were great and very juicy. The french fries were average and the shakes were very good. The entire experience was excellent as the service was rude and there were barely any seats. It had this great burger joint feel to it and amazing that this delicious dump is housed in the breath taking Le Parker Meridian.

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If you are in the area definitely check out the Burger Joint at Le Parker Meridian. Also some of the local bakeries had made some gingerbread houses displayed in the lobby that will be there until January 6th. You can vote for your favorite by paying $1 for the slip and that money goes to City Harvest as well as enters you in for a chance to win a 5 night stay at the luxurious Parker Palm Springs.

          (Above) Gramercy Taverns gingerbread house called Olson Manor

Happy New Year!

Mike

NYC Restaurant Review - Fresco by Scotto

Hi foodies! Yesterday I dined at Fresco by Scotto and had a great experience. Check out my review below.


Fresco by Scotto                          34 East 52nd Street, New York, NY 10022

At Fresco by Scotto the dining experience is not just about the food but also the incorporation on hospitality and cordiality. Marion Scotto was up in the front but constantly back and forth between the dining room and the kitchen, keeping everything running smoothly and checking in on diners. The food itself was sensuous and comforting. For appetizers the Duck Meatballs alla Toscana were delicious. The flavorful meatballs sat on a creamy whipped mascarpone and sweet sun dried cherry port wine and veal reduction. Also the Yellowfin Tuna and Avocado Tartare was refreshing. The spicy kick from the horseradish and the crunch from the shaved raw cucumber made the tartare complete. Next is pasta! The Pappardelle with Duck and Wild Mushroom Ragu was outstanding. The dish was very comforting. The Tagliolini with Shrimp "Fra Diavolo" was very tasty. Although it was not very spicy the shrimp was great. The Ravioli Fresco is a special that changes every night. The night I dined it was filled with veal and it was spectacular. Another pasta special that I had was gnocchi with diver sea scallops in a lemon sauce. This dish was very rich and delicious. For the entrees, I tried a special which was short ribs on top of creamy polenta with a barolo sauce. The meat was fork tender, the polenta was perfect, and the barolo sauce just made it all even better. Moving on to dessert, Tuscan Autumn Apple Cake made with chestnut honey and accompanied by a sour cream toffee ice cream. This warm, moist cake was absolute decadence, only to be made greater by the sour cream ice cream. The Bomboloni was amazing. The fresh cinnamon coated donuts dipped in a pumpkin and maple mascarpone dipping sauce was heavenly. The Homemade Tiramisu was exquisite. My heart skips a beat as I reminisce of my spoon diving into the layers of espresso soaked lady finger, vanilla mascarpone cream, and cocoa powder. The dining experience at Fresco by Scotto makes you feel at home, with great food and hospitality.

I definitely recommend Fresco by Scotto to anyone. Check back to Foodie Finders NYC soon for more restaurant reviews in New York City.

-Mike

De Gustibus Cooking Class with The Scotto Family

Welcome foodies! Just a few days ago I visited De Gustibus for an unforgettable cooking class with Marion, Rosanna, Anthony, Elaina, and John Scotto. They are all owners of Fresco by Scotto as well as co-authors of Scotto Sunday Suppers and Other Fabulous Feasts.

The Scotto Family ran an amazing cooking class, having each family member take part in their own Thanksgiving dish. To start, Rosanna Scotto introduced the entire family (Rosanna also kept the class moving in an entertaining way, assisting everyone while making their dishes). Then Marion began the first dish, which was Roasted Pumpkin and Beetroot Salad with Goat Cheese and Toasted Pumpkin Seeds. The tangy and creamy goat cheese combined with the caramelization from the pumpkin created a magnificent salad. The toasted pumpkin seeds added a great crunch factor to the salad.

Next it was "Risotto Time!!!" as John Scotto would say. John prepared a Risotto with Roasted Butternut Squash and Grated Amaretti Cookies. He gave some tips on making risotto which was to always have hot stock, patience, and a wooden spoon. The risotto itself was delicious and the grated Ameretti cookies added an unexpected sweet crunch to the dish.

To follow the risotto, Anthony Scotto demonstrated an Herb Roast Turkey with Sausage and Rice Stuffing. The turkey was incredible and very moist. I loved the dark meat especially. Anthony stuffed his turkey with vegetables rather than typical stuffing. He also made an herb butter mixture that he placed between the skin and the meat. One other thing that Anthony does differently when preparing to roast a turkey is that he does not tie the legs together because he thinks it is unnecessary. Along with the roast turkey he made Marion's famous Sausage and Rice Stuffing. I could go on forever about this wonderful stuffing. The reason this dish was so good, in my opinion, was the ooey, gooey mozzarella cheese. It added great texture and taste to the rice and sausage. Also, they all swore that it was even better reheated the next day. It was unforgettable and has just been placed on my Thanksgiving menu.

Now for dessert, Elaina Scotto created a masterpiece; Tuscan Autumn Apple and Chestnut Honey Cake with Sour Cream Toffee Ice Cream. The apple cake was removed from the oven in the middle of the baking process. She perforated the cake to allow the sticky, sweet toffee syrup ooze into every crevice of the cake. The outcome was a moist, appley indulgence accompanied by a Sour Cream Toffee ice cream that was spectacular.

The Scotto Family create a warm environment and I am positive that accommodating friendliness carries into their restaurant, Fresco by Scotto (I plan on dining at Fresco by Scotto very soon). Their cooking tips were great, their stories were entertaining, and their meaning of family is beautifully displayed.

If anyone would like me to post any recipes from this demo just leave a comment requesting it or shoot me an email at foodiefinders@ldsllc.com. Check back soon for more restaurant reviews and everything else about food.
 
-Mike

Happy Birthday Foodie Finders NYC!

Hi foodies. Today is the one year anniversary of Foodie Finders NYC. A lot of good reviews are coming up so stay tuned. Secondly Long Island Restaurant Week is starting tomorrow, November 6, and ends November 13 (For a list of the participating restaurants click here). Also the 14th Annual New York Chocolate Show is starting November 10 and running through November 13 (For more information click here). 

-Mike