FOODIE

KTCHN’s Crostini’s & Snacks Bring on the Bite!

Appetizers, Crostini’s and Snacks, Oh My!

You don’t have to go to a restaurant and order a big entree to fill you up and keep you satisfied. Sometimes it is the perfect bite or appetizer that can properly keep your hunger tank on full without feeling like you needed that big plate to overdo things. And KTCHN proves that just like their amazing brunch selections, they can do the same with their Amuse-Bouche of sorts. I had the honor of covering this amazing location for a second time last week and was once again not let down.

Something that KTCHN provides for their bevy of customers are an array of Crostini’s each paired with a unique spread that packs a ton of flavor and punch. My friend and I tried three of them (3 for $8, great price in my opinion) and each had a great flavor to them that was satisfying and delicious. Out of the three that I tried my favorite had to have been the Cannnellini, Basil Pesto & White Anchovy. This was an interesting conclusion for myself personally as I am not the biggest fan of anchovies yet have a fond liking for basil and pesto. All three of the flavors melded very well together and gelled with the hard crunch of the Crostini. The other two that we tried had a similar effect on our palates, this included the Artichoke Risotto with an Orange topping and a Chickpea Hummus with a Red Charmoula Aioli. Keep in mind that I am a simple boy from Long Island who most of the time enjoys the taste of a good slice of pizza or burger, so these options are a bit out of left field for me but they worked harmoniously and were just great.

Credit to: R. Couri Hay Creative Public Relations

KTCHN is also the first place I have gone to where I have seen the word “Sexy” be used as part of a dish that they create. Now normally the “sexy” element is of course when I walk into the room (kidding, not really), but I was very interested when I worked my way over to the next part of the menu, the Cocktail Snacks & Small Bites, and saw that was one of the menu items listed. The fries have vinegar, garlic and smoked paprika in them, so if you are wimpy and don’t enjoy that kind of intense flavor then these aren’t the fries for you. I personally loved them and thought they were quite tasty. Other standouts for me and my friend included the always simple and classic yet delicious Shrimp Cocktail, which also had white corn chips to dunk into the sauce itself, and the Crispy Crab Cake Sliders which were warm and yummy with a great old bay tartar sauce that really elevated the taste to a whole other level. Easily for a small portion meal me and my friend gave this a 9 out of 10.

If you are in the mood to just have some small appetizing plates before you head out on a night on the town, then of course I would recommend doing so at KTCHN. It is nestled right in the heart of Times Square, and for anyone visiting should be a good time before enjoying the night ahead. Always be on the lookout for their upcoming events, including their Dinner & A Movie Tuesdays and drag duo “The Hause Of Mimosa” performing each Sunday from 11-3.

Manhattan’s 5 Napkin Burger- Yum Yummy Yumminess

by Ryan Shea

Love Me Some Good Burgers, Yo

Burger joints in the city are in plenty like Kim Kardashian’s ego boosters, so really it is hard to differentiate which ones are the best nowadays. Sure you can be the frugal guy and go to your local Wendy’s or McDonald’s, but you can get that anywhere in the world, so question is- who does the burger justice in a great setting? That answer, my friends, is 5 Napkin Burger. I discovered this place a couple of months back when two friends of mine invited me to brunch at their Hell’s Kitchen location, and instantly fell in love with the ambiance and overall food satisfaction that was provided to me that afternoon. Last night’s experience was just the same.

They have four different locations- the Hell’s Kitchen one and ones in the Upper West Side, Astoria and Union Square. I was fortunate enough to cover the Union Square restaurant and they did not disappoint. The restaurant itself was a big turn on with its dim lighting and beautiful wood furniture, as well as spacious seating and a friendly disposition by all of the staff members. I was also greeted by the GM Ben Waclaw who was able to help us throughout our meal and made the experience that much better.

Then of course, there was the food. I was able to have the “Hell’s Kitchen” wings which their own hot sauce and blue cheese dressing. I tend to be somewhat of a buffalo wing connoisseur and these were definitely up to par. The blue cheese sauce was a bit off, but the wings itself were very tasty and didn’t overdo it on the spiciness which is a big plus in my book. My friend tried the Matzo Ball Soup and said that it was warm and tasty and the perfect soup to have with the chilly weather that us New Yorkers are experiencing right now. Off to a good start so far!

Something that they pride themselves on are their unique burger selections. From Lamb Kofta (lamb & beef ground with onions, garlic, parsley & spices, tomato, cucumber, pepper & onion relish, tahini sauce, soft white roll) to Ahi Tuna (marinated tuna steak, wasabi mayo, tempura onions, sesame brioche roll) to something more traditional yet yummy (8 oz. fresh ground beef, american cheese, raw onion, lettuce, tomato, pickles, sesame brioche roll) there is something for everyone there. I opted to try the Barbeque burger which had ground beef, green tomato chutney, sharp cheddar cheese and barbecue sauce, with a side of sweet potato fries. Freaking delicious. The chutney and barbecue sauce balanced themselves pretty well and I am a sucker for a good sweet potato fry and they were crunchy and yummy without being overseasoned.

Of course, we had to save room for dessert. Duh. This place in my opinion has some of the best shakes out there. I tend to limit myself to a couple of shakes a year (as I don’t want to look 6 months pregnant again) but this is one of the few times where I feel the need to indulge. I have tried two so far- the peanut butter and chocolate (lethal and delicious combo) and the salted caramel (delectable). They are not too thick but have a real thick flavor to them (make sense?). Overall, 9 out of 10 meal in my opinion.

Definitely a restaurant to consider next time you and your friends are looking for a night on the town. Check out the website for more information.

Moran’s Chelsea- Warm, Friendly & Delectable

by Ryan Shea

Credit to: Moran's Restaurants — Credit to: Moran’s Restaurants

Moran’s Food & Ambiance Keeps You Warm & Satisfied

Now that the weather is getting much colder and the holiday season is upon us, we can bask in the glow of meeting with friends and family and enjoying a nice hearty meal with each other. One of the best places to get all of the above is “Moran’s Chelsea” which is nestled between 19th and 20th Street on 10th Avenue. After browsing their website and reading a ton of rave reviews online, my friend and I were anxiously awaiting to see what all the buzz was all about. After we left, we collectively gathered our thoughts about the place and found that we could sum it up in three simple words- Warm, Friendly and above all, Delectable, which is why I titled the article as such. Here is why.

Warm- The place itself gives off a warm and comforting ambiance with its colorful design and beautiful wooden floors. They decorated the place in fall colors and had beautiful paintings adorn the walls to give the place an pop of color. The seating was roomy and spacious and had a quiet setting which I happen to prefer.

Friendly- I for one can vouch for the fact that the food at a restaurant can be some of the most delicious food in the world, but if the service that is provided is terrible it can make the food taste like something that was in a dumpster for five days. This was much different. We were greeted very pleasantly and had our coats checked, something that I see rarely happen in a lot of the restaurants in New York City. Our waitress Jenny was a delight to talk to throughout and was very descriptive and helpful in choosing our course selections throughout the night. So far, so good as far as I see it.

Delectable- This can’t be a food review of course without talking about the freaking food, which was truly off the chain! A good portion of the menu happened to be seafood but there was plenty of pasta and poultry dishes to satisfy many a different appetites. My friend and I shared the fried calamari which came with two different types of sauces. Normally I find that calamari is either under seasoned or vice versa, but in this case the seasoning on it was just the right amount and it tasted fantastic. Second course was the butternut squash soup, which had just the right balance of savory and sweetness.

Seeing as Chicken Pot Pie is a personal favorite of mine, especially this time of year, I bee-lined for that option and was not let down. They even add another layer of a flaky crusty type of bread on top of it that melts into the stew as you eat it. The chicken was cooked perfectly and the vegetables were just plain yummy. To top it off,, I finished the evening with a yummy and delicious Creme Brulee which had an amazingly sweet custard filling and a hard caramel on top of it that really balanced each other out.

Overall, a 9 out of 10 in my book. Something that is definitely worth going to see. Check out Moran’s official website for more information, and if you are ever perusing in Chelsea for what is the next best restaurant then Moran’s is definitely the place to go.

Moran’s Chelsea

146 10th Ave, New York, NY 10011

212-627-3030

Bottomless Brunch at KTCHN- This Includes Mimosas People!

by Ryan Shea

For anyone that lives in New York City, there is one thing that truly binds us together (and no I am not talking about the weird smells from the subway). That of course, is food. More importantly, the endless choices that we have for Saturday and Sunday brunch. Whether you are looking for a great hangover meal or a relaxing place to meet up with a bunch of friends before the day gets going, we all are on the lookout for that savory and sweet place to wake us up and keep our tummies satisfied. So where is a good place to find all of that? KTCHN, in my opinion, is the place to go.

A Restaurant to Call His Own: Fred Mero and the New La Rosetta

by Jaime Kohl

Now you may not have heard of La Rosetta, but Fred Mero’s name has been synonymous with many great food establishments, such as the four seasons and the boathouse in the New York City scene over the past 20 years. Now he has gone off on his own with Vincenzo Roberto to open up La Rosetta.

One thing that was clear throughout the meal was the attention to detail. They cook with a “process well worth it.” I came in on a cold afternoon and asked the chef to take his pick and cook for me what he would want.

Hydro Arugula Salad: Muscat raisins, shaved Parmiggiano, Marcona almonds, Vin cotto

Mero’s process was clearly evident in the Arugula salad. What seems like a simple salad was taken to the next level with its details. The salad was a Hydro Arugula Salad with Muscat raisins, shaved aged Parmiggiano, Marcona almonds with a Vin cotto dressing. I was amazed at how much I enjoyed this salad, because I am not a huge fan of raisins. They just don’t tend to be my thing, but these were homemade raisins and where we can see that “process well worth it.” Chef Mero takes the Muscat grapes and roasts them over night in a very low temperature oven. This process pulls all of the flavor into the raisin and creates a texture that is far more pleasing in a salad than your typical raisin, plus they do not stick to your teeth. There is a creaminess the raisin that compliments that pure and beautiful Marcona Almonds and rich Vin cotto dressing with the bitter greens. This is a salad that I would not have ordered on my own; but I was more than happy enjoying every bite of the delicate salad.

Seafood Risotto: Shrimp, lobster, calamari and muscles with lemon and herbs in a parsley broth.

Next course; Seafood Risotto. Risotto is a fickle thing. Everyone has their perspective and way of doing it. Some want it soupier, some like it drier. I like a good texture and toasting on my rice. That was the one thing missing for the beautiful bowl. That warm toasted texture would have put this stick to the ribs dish over the top. The lobster was cooked to perfection. Fresh large chunks of that delicious white and red meat danced in the lemon parsley with grace. The calamari and muscles were absolutely perfectly cooked. All of the seafood was incredible fresh and clean, pure white and shinny (right where it should be). The jumbo shrimp were delicious and served with the heads on. So if you’re adventurous you can enjoy sucking the briny head and popping a little post Halloween eyeball into your mouth (no joke they happen to be delicious).

With fresh berries, mint and cookie — Banana Ice Cream with Lemon Sorbet, fresh berries, mint and cookie

To close out the meal, I requested something very light. Next thing I knew there was a beautiful bowl presented to me with banana ice cream, fresh berries, a light cookie, a beautiful classic lemon sorbet and a small sprig of mint. At first I wondered banana and lemon, really is that a flavor combo you really want; but it sure is. I loved it. The cookie added a nice texture, but the extra crumb did not actually add enough texture to be noted. Once again the freshness of the ingredients was clear with the berries. The lemon sorbet cleaned my palate and re-energized me to get started on my way.

All and all I truly enjoyed La Rosetta. I have no need to wonder why Ruth Reichl had called Fred Mero’s cooking perfect in the past. Here he is at La Rosetta without the support of a big name working to develop his very own passionate organic and sustainable version of foodie nirvana.

But if you don’t believe me, please check out any of these reviews… CBS, Zagat’s and Manhattan Sideways.

NYC Food and Wine Festival’s Meatpacking Uncorked 2013

by Jaime Kohl

New York City’s Food and Wine Festival took place this weekend. Every event has its highs and lows and as did the Meatpacking Uncorked presented by Cupcake Vineyards. This was one of the few events that was affordable for the average Jo who wants to swim with the big food fishies.

Twenty-two food vendors and thirty-two wine stops filled NYC from West 16th to Horatio street between 9th and 10th Avenue. Now if your thinking where exactly, then you and I are on the same page. I found myself constantly needing to find a seat to look at the map, my maps app and the food and wine key found in the materials you received from the welcome center. Thank god for wearing flats…ladies I hope you wore the same if not, I recommend ice and sipping on that vino you picked up somewhere along the way. Of the twenty two food vendors I was able to hit ten of them; Bagatelle, GOBurger Truck, Gorilla Cheese NYC, Korilla BBQ, Luke’s Lobster, Macelleria, Mac Truck NYC, Old Traditional Polish Cuisine, Rouge Tomate’s Cart in the Park and STK Meatpacking. Of the ten vendors I truly enjoyed 5, found two to be okay, and three I would not eat again. My top 5 included Bagatelle, Luke’s Lobster, Macelleria, Mac Truck NYC and STK Meatpacking.

Bagatelle’s Tuna Tartar was delicious. It was perfectly spiced with the lime juice bringing the whole spoon together and the taro chips to add the right texture to the succulent bite. The only issue with the spoon (aside from there not being more) was that the beautiful tuna was cut in advance and had started to oxidize and give that grey color…good thing it was dark out. Regardless this was still my favorite bite of the night, again too bad it was just a bite.

Bluesgrass at the Meatpacking — Luke’s Lobster provided not only food but a little pop of entertainment. Making the line a lot more enjoyable

Luke’s Lobster served deliciously sweet shrimp roll on buttery toasted half hot dog rolls. Your traditional sweet shrimp roll was served quickly and eaten easily while listening to the blues grass quartet play on the city street. They did not let the experience part of the evening get away from them. It was one of the more enjoyable stops of the night.

Macelleria served a delicious Polenta Crostini with Bolognese Ragu and Pecorino Toscano. The Polenta was nicely salted and seasoned and served as a nice vesicle for the Bolognese Ragu, expect someone must have forgotten to order the forks for the event or really scere off the Polenta because it fell apart when you picked up the solidified cornmeal cup. The serving looked whimsically like a piece of bone with the marrow ready for your to suck it out. The Bolognese Ragu was also very nicely seasoned and had that fresh from grandma’s stove feel to it; warming me from the inside. But, I did not get to enjoy the Pecorino Toscano as advertised. Not I’m not sure if it was just too little to be noted or if my tray did not get that hit of cheese before leaving the busy kitchen.

Mac Truck NYC; what can I say about Braised Beef Short Ribs served over mac and cheese. Except for maybe, “More, Please!” The mac was al dente and creamy and would be missing a serious amount of salt; except for the incredibly tender and rich short rib that was on top. I was ready to turn in for the night, if someone was to give me a vat of that, I would high tailed it home to cuddle up on the with a deep zinfandel and just manja! It would have been very had to get anything to-go, since they ran out of food early.

Amazing! — Mac Truck NYC Braised Beef Short Rib Mac n’ Cheese

STK Meatpacking provided such a nicely seasoned and sceared hanger steak with a outstanding earthy mushroom puree. The only problem I had was with the size of the piece of steak. I wish it was cut down further so that I could really sop up all of that mushroom puree with the steak in a couple of bites. Instead I enjoyed that one big juice bite with as much of the puree I could get in there while still trying to save face and not completely embarrass myself. (Which I think I would have if I started licking that plate) Not for the not so great news; Old Traditional Polish Cuisine and Rouge Tomate’s Cart in the Park. Old Traditional Polish Cuisine; Well, i’m a Russian Polish woman, I have eaten my fair share of traditional perogi, and I left here a bit disappointed. I was lucky enough to not have to choose between the meat and cheese preparations; but I could have skipped the meat one all together. The question I have is, well, what type of meat did I just eat. That’s not what I want to wonder about. The meat was dry and had lots of other flavors or onions and spices, but I just could not get past how dry the filling was. The dough for both of the perogi’s was very good. A little greasy, but all and all the was a nice texture and feel to the wrappings. The cheese perogi was very good; rich and creamy, just greasier than I would have wanted.

Rouge Tomate’s Cart in the Park disappointed me. I love their restaurant, I love their summer time cart by central park, I love how the treat and respect the food. The problem here was not with the chefs if was with the way the Squash Soup was handled. Despite the speed in which people were able to get through the line at their food truck stop; the soup was too cold to taste the flavors that were really in there. I am almost positive that if they were able to keep the heat on the soup much closer to serving it the soup would have been delightful. Instead it was very one noted by the time the not at all steaming cup got to my mouth. This was the ONLY one stop along the way where water was provided. You had a choice of water and or iced coffee, which I greatly appreciated.

Now for the stops that did not fare so well; Korilla BBQ, GO Burger and Gorilla Cheese NYC. Now it might be surprising to see Korilla BBQ on this end of my list. But they are here for one reason and one reason alone. I am allergic to RAW red onions. So whenever I go somewhere where red onions are a main part of the cuisine (Mexican, Thai, etc) I always ask, “Does this contain any RED ONIONS?” I was told no. And thankfully waited to get onto the next line to eat this dish (where there was light), because the first thing I saw were diced red onion. I went as far to ask about their salsa and if that had any red onions. The answer was no, but what they really meant was yes. We have red onions layered throughout the dish. I handed my dish off to the ladies in line with me and they were happy to have the food. But as far as I am concerned, you put my health at risk. I do not appreciate that, and I believe it is a big problem in the food industry. Chefs, waiters and management need to work together to make sure that people with food allergies, intolerances and other pathologies do not have to fear eating; they should be able to enjoy food nearly just as much as anyone else.

GO Burger NYC was just way, way, way to dry to enjoy. They said the burger was going to be dry BLT Dry Aged Beef Sliders. They would have benefited from serving water. But I did not see anything resembling a BLT, as in no bacon, no lettuce and no tomato was provided. I enjoy dry aged meats but I do not enjoy dry meat. Too bad we got dry meat with nicely caramelized onions on a very bready slider role. All and all I got dry out of this bit and it was certainly not worth the time spent on the line.

Dry non-BLT, BLT burger... — Its as dry as it looks….GO Burger Truck’s BLT Dry Aged Beef Slider.

Gorilla Cheese NYC did not do much better. Their bread was soggy and the cheese was cold, despite being melted and just tasted like your typical processed American cheese on soggy buttery white bread. The only redeeming quality from this stop was the greasy tater tots. They were crisp and flavorful despite leaving my fingers, and tongue with a little layer of grease after consumption. All and all if you were going with your friends for a food and wine scavenger hunt in NYC, this was the place to be. But, if you went for the food; you may have been seriously disappointed with the large wait times and confusing materials provided by the food and wine festival creators.

Dig Inn’s Sprout To Lunch Contest- Find out more!

by Ryan Shea

Want to know something really fun that you can get involved in and win food for a freaking month! Dig Inn, a seasonal market that serves high quality and flavorful foods in its 5 New York City locations, launched a campaign last week – surrounding Dig Inn’s favorite fall “picnic pint,” the brussels sprout. They are encouraging New Yorkers to enjoy the last few weeks of nice weather and to take photos of their favorite outdoor lunch space with their picnic pint of Dig Inn brussels sprouts (their #1 seller in the fall), using the hashtag #SproutToLunch.

A local farmer will choose one lucky winner on October 24th (which is Food Day) and that person will win a free month of lunch on us (nice way to start saving for the holiday season by not having to pay for lunch for a month). They are also donating 10% of sales we make on our brussels sprouts to Slow Food NY, which helps Organic & Sustainable Farm to Restaurant Producer Summit. I sat down with CEO of Dig Inn Adam Eskin who told me more about the campaign and Dig Inn as a whole. Check it out.

How long has Dig Inn been in business?

Dig inn has been around for 2 years – we became official in September 2011 after transforming a pre-existing concept.

How did you come up with the name and concept for Dig Inn?

Eating well has always been on my radar, and as my team and I learned more about food – how it is grown/raised, why it is so important to eat naturally raised meats, etc, we realized there was a big opportunity to do something disruptive in the restaurant space, akin to what Whole Foods did to grocery. We have worked with a couple of brilliant guys in Brooklyn for years now – Dave and Mark of Dark Igloo. It took us the better part of a year, but we love what we’ve created thus far including how it continues to take shape. It was important for us to develop a name that stood for the enjoyment of eating and the celebration of sitting down for a fresh, quality home cooked meal.

What sets you apart from other fast food restaurants?

Three things I think: the quality of the food we serve, and the price and speed with which we serve it. We have developed a model that allows us to serve a fresh, healthful, delicious meal (sourced locally, with lots of veggies and naturally raised meats) for under 10 bucks, in under 10 minutes (with a line to the door, that is).

What would you say is your most popular dish and why?

Besides the brussels sprouts, of course, the local roasted beets w/ toasted pumpkin seeds recipe has been a real winner this season – a new fan favorite.

Explain the importance behind what you are doing with Sprout To Lunch?

The #stl campaign is 100% in support of slow food – a movement for which we are extremely passionate. Slow down to enjoy a meal outside before the weather turns, support the local farm that grew, harvested and delivered this food, and support Slow Food NYC by making a small donation. There is so much we can do to reverse the the effects of our industrial food chain – we just need to raise awareness and get everyone involved in any way we can.

What do you think would make a good winner?

I would love to see someone atop the Empire State Building…or maybe going for a ride on the Hudson River – sounds like a relaxing lunch break to me.

So check out Dig Inn’s main page for more information on this great contest, locations, food and so much more. This is going on until Thursday, October 24th. Good luck to whomever wins!

Dave & Buster’s New Games and Drinks for Summer!

by Ryan Shea

Last weekend, the Dave & Buster’s in the heart of Times Square treated me and a friend to a great afternoon of fun new games, food and drinks that they have unveiled for the summer of 2013. Dave & Buster’s alone is known for it’s great family-friendly atmosphere consisting of some of the hottest games for kids and parents alike, great food and drink and overall a fun time had by all. They kicked it up a notch however with these new features.

For the games section, some you may be very familiar with. They have, in the past, taken popular iPhone apps such as “Fruit Ninja” and turned them into life sized video games to play with. This summer, they launched the uber fun “Cut The Rope” which was also a top selling app for a long time as well. Another app that they have brought to life at D&B is Temple Run, the game where it’s non stop running in each level in order to complete the mission. Some other new games they have introduced that really jelled well with the crowd is Harpoon Lagoon, the gory and monstrous Dark Escape 4D, Milk Jug Toss and Dream Raiders, my personal favorite.

Over on the food and drink side, they delighted us with four new beverages that were all delicious in their very own way. The Strawberry Watermelon Summerita was my personal favorite taste wise and also had strawberry cubes to add to its strawberry-ness. To all the sangria fans out there (holler) they had a strawberry flavored one of those as well, on top of a Coronarita (a margarita with an upside down Corona in it) and a Miami Ice Sno Cone which was super yummy.

Overall it was a great experience as it always is at Dave & Busters and they continue to thrive in the variety of entertainment industries that they provide to the general public. So stop on down to your local D&B’s for all the new games and drinks as well as some of their classic favorites. Definitely worth the trip.

Macelleria Tops Italian Restaurant Week

by Ryan Shea

Being press sure does get you going to a lot really unique and different places inside and out of Manhattan to try out and review. Normally my reviews tend to be a mixture of mostly good but some things that can be improved on. For Macelleria, in the heart of the meat packing district, it is not only all good, it’s freaking amazing. Macelleria was part of New York City’s first ever Italian Dine Out Week, which featured twenty three prominent Italian restaurants located all across New York City. This one stood out to me for its location and great buzz I have heard about it, and boy did it not disappoint.

My friend and I each chose an appetizer, entree and dessert for us to taste and try out. The two big highlight dishes in my opinion was the Branzino and the Steak option that I chose. The steak was thinly sliced but such a fantastic cut of meat and the flavoring that came with it was truly phenomenal. Other options that we tried out that were just as fantastic if not better was the Carpaccio and Prosciutto de Parma, which is where the Olive Oil truly shined in anything we ate.

I got to know Violetta Bitici and her father Sergio, who are the owners of the esteemed restaurant. The location has been around for over a decade and boasts an incredible array of authentic and imported Italian delicacies (one more noted on mine and my friends end was the best tasting Olive Oil I have ever had). During my time there I got to know more about the background of Macelleria, especially Sergio Bitici’s journey to being quite the restauranteur from his days growing up in Italy to a force to be reckoned with in the New York City restaurant scene. I also met head chef Diego Bigucci, who from the food that he made me and my friend deserves a ton of James Beard awards and anything else that might be out there for him to win. All three of them are class acts in their own ways.

If you are in the Manhattan area and are craving all things Italian, stop on down to Macelleria on 48 Gansevoort Street and see for yourself why it is truly the best of the best. Macelleria offers lunch from 11:30 am to 5 pm, then dinner from 5 pm to 1 am on Monday through Friday, and on Saturday/Sunday offers brunch from 11 am to 4 pm, and dinner from 5 pm to 1 am. For more info, log on to their official website.

Sushi Dojo NYC Rises Above The Rest

by Ryan Shea

Sure, there are a bajillion places you can go in New York City to have Sushi. So when it comes time to pick out which one is the best and most authentic of the bunch, narrowing it down can be a really tough decision for all you new Yorkers out there. So let me make this one easy- Sushi Dojo on 110 1st Avenue in the East Village.

Executive Chef and prospective partner David Bouhadana, 27, has trained with Iron Chef Morimoto, has worked in some of New York’s top establishments such as Hatsuhana, and has trained for years in Japan. This Florida-raised man fell in love with Japanese culture, language, and cuisine while he was working as a bus boy. “I didn’t find sushi, sushi found me,” said Chef Bouhadana. “I started at 18 under my first master in Florida where I accidentally found myself in the kitchen.” Upon presenting his idea to the investors, David was hired as the Executive Chef for the restaurant and was given the unique opportunity to become a prospective partner in the future.

The term “dojo” is the Japanese word for education, and Sushi Dojo’s atmosphere is complimentary to an educational experience where customers can try new things. Sushi Dojo’s team of chefs consists of professional Japanese individuals who have trained for years and are eager to make every customer feel like their apprentice by sharing knowledge, recommendations, and sushi delicacies.

“Many individuals feel nervous and uncomfortable to try new things due to a lack of knowledge or negative experiences that they have had in the past,” said Chef Bouhadana. “At Dojo we encourage our customers to ask questions and try new things. We want them to learn by doing that and having the most memorable experience by dining in our restaurant.”

As a first time customer, I noticed that the look and feel of the place was quite warm and inviting and had an overall great atmosphere to it. David as well as the waiter and hostess were kind and engaging and made the whole experience a delight for me and my friend. Some of the stand out dishes in my opinion was the Edamame and Nashu Nibitashi (Lightly fried eggplant marinated in Dashi) for the cold plates, the Pork Belly for the appetizers, and any and all of the sushi that is freshly made by David and his team (my personal favorite was the Ikura otherwise known as Salmon Roe. Yum!)

Something to note here is that you won’t be able to order something like a California Roll, as this place pries itself on being traditional and focusing on high quality delicacies. This is definitely something that you would want to try out in the near future if you are visiting Manhattan or already live here. So stop fussing over which sushi place to go to and take the subway down to The East Village and try out Sushi Dojo for yourself. For more information, log on to their official website.

FOODIE

Appetizers, Crostini’s and Snacks, Oh My!

Love Me Some Good Burgers, Yo

Moran’s Food & Ambiance Keeps You Warm & Satisfied

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