A B C Kitchen

ABC Kitchen

2015 Lunch Menu Update ”ABC Kitchen”

 

Cuisine: Farm-to-table/Organic/New American

Neighborhood: Flatiron/Union Square

Chef-Owner: Jean-Georges Vongerichten

Recommend dish: Ricotta and farm egg raviolo, pork ragu, chilies, sageand parmesan was outstanding

Special: lunch prix fixe 32

Occasions: good for lunch and dinner. with friends, date.

2011 when ABC Kitchen first opened I had a my birthday dinner. Four year later I returned here for lunch with girlfriend. The place was lovely as I remembered. We both had BlackboardEats three courses prix fixe $32.

*My photos are 2015 lunch and 2011 dinner.

ABC Kitchen   35 E 18th St, New York  (212) 475-5829

Overall Food Atmosphere Price
♥♥♥
♥♥
♥♥♥ $$$$
( starters )
roast carrot and avocadosalad, crunchy seeds, sour cream and citrus
( starters )
the Line Caught Tuna Sashimi marinated with ginger and mint
( entree )
crispy skatesalad, romaine, potatochips and tartar sauce
( entree )
ricotta and farm egg raviolo, pork ragu, chilies, sageand parmesan
(dessert)
almond cake with toasted almond sorbet, rhubarb and fresh cream
(dessert)
salted caramel icecream sundae candied peanuts & popcorn, whipped cream, chocolatesauce

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David Burke Fabrick

David Burke Fabrick

Celebrity chef David Burke‘s newest spot ”David Burke Fabrick” in Midtown

David Burke Fabrick is a celebrity chef David Burke‘s newest spot in Midtown West. Here is my review of his another restaurant David Burke Kitchen in Soho ( https://cutiepatroller.com/2012/07/06/david-burke-kitchen/ ) from a few years ago.  Me and my client weren’t  in the mood for meat so mainly we ordered seafoods. Foods were good but I didn’t like location and I wasn’t really feeling atmosphere and vibe of place. Highlight of our dining was Tuna Sashimi from appetizer. Thinly sliced tuna were very pretty on pink himalayan salt block ( picture above ). Burrata Salad and Angry Shrimp Fajitas were delicious too. Avocado Panna Cotta and  Fluke Ceviche were both using same plantain chips and they bored me 😦

David Burke Fabrick    47 W 38th St, New York, NY 10018 (b/t 5th Ave & Avenue Of The Americas)  (212) 302-3838

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥
♥♥
♥♥♥ $$$1/2

Burrata Salad

green garlic, radicchio, prosciutto, meyer lemon foam $18 ♥♥♥1/2

Angry Shrimp Fajitas

tomatillo salsa, chipotle aioli, peppers & onions $18 ♥♥♥1/2

Lounge area

Fluke Ceviche

grapefruit leche le tigre, plantain chips $15 ♥♥♥

Tuna Sashimi

yuzu fluid gel, wakame salad, crispy ginger $18 ♥♥♥1/2

Main Dining Room

Avocado Panna Cotta

blue corn tortilla, plantain chips, roasted tomato pico de gallo $16 ♥♥

Front Room

Rising Star Chef Thomas Chen at ”Tuome”

tuome

Cuisine: New American with Asian influences

Neighborhood: East Village

Chef: The chef is Thomas Chen, who worked previously at Eleven Madison Park and Commerce

My Favorite: Egg deviled, crispy, chili $8, Pig Out berkshire pork with spicy peanut noodle, condiments (for 2) $58. Pig Out berkshire pork is on The Hot Dish on EATER.

Tuome   536 E 5th Street, New York, NY 10009  (646) 833-7811

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥1/2 ♥♥♥1/2  ♥♥♥1/2 $$$1/2

Octopus with xo sauce $18 ♥♥

Egg deviled, crispy, chili $8 ♥♥♥♥

East Village Blossom – brut rose, hibiscus, blood orange (left) ♥♥

Fire in the Sky – sake, thai chili, yuzu (right) ♥♥♥♥

Pig Out berkshire pork, spicy peanut noodle, condiments (for 2) $58 ♥♥1/2 

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Blenheim

 Blenheim Brings a Taste of The Catskills to the West Village

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Trout and its roe, buttermilk and borage $20 ♥♥♥ 

Blenheim opened on May 19th in the West Village. I came with food blogger Eat Like A Lady for dinner patrolling first week of their opening yet I forgot to post this review on my blog until now. Whoops! Blenheim has a famous upstate NY farm where the owners split their time along with running the restaurant. Since Blenheim is practicing the farm-to-table experience, their menu changes very often due to the seasons. They informed us that they are going to have a tasting menu in few weeks which is very exciting. (4-course tasting with amuse bouche $65, wine pairing $45 ) One highlight of the evening was the Trout and its roe, buttermilk and borage from the appetizer menu. Another was the custard with chamomile, almonds and honey and I’m so not a dessert girl! It was very, very interesting and delish! Also I saw the steak with asparagus and I would love to order that if they still have it next time. It looked better than our Lamb and Guinea Hen! The downside of dinner was that the plating was a little messy on some of the dishes. This is totally understandable since new restaurants are adjusting many things in the beginning. At the end of dinner, we all received their homemade maple syrup to take home. It was very thoughtful of them 🙂

NEWS:

Executive chef Justin Hilbert ( formerly of Gwynnett Street ) left Blenheim in June.

Current Executive chef Chef Ryan Tate ( formerly of Le Restaurant )

Blenheim    283 W. 12th St. , New York, NY 10014

OVERALL FOOD ATMOSPHERE PRICE
♥♥ ♥♥♥1/2 ♥1/2 $$$$

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Pork with turnips, fermented rice and mustard $15 ♥♥♥
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Artichokes and crab imperial $22 ♥♥♥1/2
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Lettuces with bitter herbs, honey and anchovy $13 ♥♥1/2
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Lamb with barley, spinach and menthol $35 ♥♥♥1/2
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DSC07271Guinea hen with steamed lettuce, foie gras and hazelnuts $32 ♥♥♥
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Custard with camomile, almonds and honey $12 ♥♥♥
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Sweet chervil and bitter chocolate $12 ♥♥♥1/2
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Amuse Bouche
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homemade maple syrup

 Patrolling with Eat Like A Lady at Blenheim 🙂

This is what we ordered and shared:
Appetize:
Fiddlehead ferns cooked in goats butter and roasted lemon $14 ♥♥1/2
Pork with turnips, fermented rice and mustard $15 ♥♥♥
Lettuces with bitter herbs, honey and anchovy $13 ♥♥1/2
Trout and its roe, buttermilk and borage $20 ♥♥♥ 
Artichokes and crab imperial $22 ♥♥♥1/2
Entree:
Guinea hen with steamed lettuce, foie gras and hazelnuts $32 ♥♥♥
Lamb with barley, spinach and menthol $35 ♥♥♥1/2
Dessert:
Sweet chervil and bitter chocolate $12 ♥♥♥1/2
Custard with camomile, almonds and honey $12 ♥♥♥

Blenheim

Cafe Standard

Brunch at Café Standard’s Garden

Cafe Standard – 25 Cooper Sq, New York, NY 10003

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The Standard Burger bacon, cheese, fries ♥♥♥1/2

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥1/2 ♥♥ ♥1/2 $$$1/2

DSC08014Burrata & Prosciutto basil pesto ♥♥♥1/2

DSC08046DSC08036Eggs Benedict ♥♥♥

DSC08018Organic Egg Whites avocado, spinach, feta cheese ♥♥♥

HAPPY SUNDAY DSC08020Poached Eggs olive oil, spinach, grilled country bread ♥

DSC08017Sunday afternoon

DSC08043Churros and chocolate dipping ♥♥♥

Café  Standard

Contra

Contra
5 Course Tasting Menu at ”Contra” in L.E.S.

Beets, hazelnut, yoghurt ( dessert ) ♥♥♥

About menu by restaurant: At Contra we serve an ambitious set menu, featuring interesting local and seasonal ingredients. We accommodate most dietary restrictions or severe allergies with advanced notice. We offer a la carte at our bar as well as a dessert tasting menu.

This is what I had: Five course tasting course: $55 + bread $3

First course: Black bass, celery radish

Second course: Scallop, nettie mushroom

Third course: Chicken, eggplant, broccoli

Fourth course: Mandarin, popcorn (Dessert )

Fifth course: Beets, hazelnut, yoghurt ( dessert )

*Dinner seatings are available Tuesday through Saturday 6 pm until closing.

Contra   138 Orchard St., New York, NY 10002   (212) 466-4633

 

Overall Food Atmosphere Price
♥♥♥ ♥♥♥ ♥♥♥ $$$1/2

 Black bass, celery radish ♥♥♥

Scallop, nettie mushroom ♥♥♥

Chicken, eggplant, broccoli ♥♥1/2

Mandarin, popcorn (Dessert ) 

extra $3 for bread

Tocqueville

Tocqueville

7 Course Seasonal Tasting Menu at ”Tocqueville”

 

Cuisine: French/New American cuisine

Executive chef: Marco Moreira

What I had: 7 Courses Tasting Menu $155/$230 with wine

Tocqueville      1 East 15th St., New York, NY 10003   (212) 647-1515

OVERALL FOOD ATMOSPHERE PRICE
♥♥♥ ♥♥ ♥♥♥1/2 $$$$

 Amuse Bouche

CALIFORNIA SEA URCHIN AND ANGEL HAIR CARBONARA

sea lettuce s, lime and soy ♥♥♥

SEARED DIVER SEA SCALLOPS AND HUDSON VA LLEY FOIE GRAS

wild mushrooms, braised artichoke and cider vinegar gastrique ♥♥♥♥1/2

CHANTERELLE MUSHROOM RISOTTO

beurre noisette and parmigi a no reggiano with Black Truffle ♥♥♥

LIGHTLY SMOKED DUCK BREAST

baby bok choy, asian pear and c i trus-star anise consommé ♥♥♥1/2

PAN ROASTED LOCH ETIVE SEATROUT

sautéed pea shoots, c arrot – ginger puree, and tarragon champagne emulsion ♥♥♥

ASSORTMENT OF CHEESES

raisin walnut toasts and seasonal accompaniment

BITTERSWEET CHOCOLATE SOUFFLE

wild berr y ice cream