tea cocktails with google local, david’s tea, and eflirt expert

Last week, I went to an event with Google Local at David’s Tea. The event was with Laurie Davis of EflirtExpert.com, and author of the recently released Love at First Click: The Ultimate Guide to Online Dating. The evening was simple – cocktails using David’s Tea, the location of which was where Laurie wrote the majority of her book. The sips were paired with a lovely spread from Murray’s Cheese.

I’d yet to try David’s Tea, and was completely overwhelmed by the options (in a good way). I fell in love with rooibos when I was in South Africa, and this spot? Has some 21 varieties of rooibos! Their tea of the month was red velvet cake, which tasted like it’s namesake. Red velvet cake has never been so ultimately and totally guilt-free. I walked out with 3 kinds of tea and these fabulous disposable tea filters (for someone like yours truly who wasn’t ready to commit to the fancy mug for loose tea).

They had one of their most popular flavors brewed up for sampling – forever nuts. Look at this. It looks more like granola, right? Turns out it’s amazing tea too! It’s a combo of almonds, apple bits, cinnamon, and beetroot. Not only was it really good, but you can also take the post-steep loose tea and put it to use. They said lots of people put it in their oatmeal, and I totally see why.

Of course, I got busy talking and forgot to snag a photo with Laurie, but so happy for her on the publication of her book. Check it out – I know it’s been on the shelves at Barnes & Noble here in NYC!

David’s Tea – Multiple locations throughout the city

 

restaurant week dining at lure in the midst of nemo

Nemo! Snow! Crazy things are coming, so everyone stay inside. Cancel plans!

Um, no. Not only was I had fun plans on Friday night. After a very scientific poll of two coworkers on late Thursday afternoon, I decided there was no reason my car-free Friday evening itinerary could not continue as planned (only change being my stylish Ugg snow boots).

When I walked into Lure Fishbar, well more like slowly walked down the stairs as to avoid a snow-induced slip, I was surprised to find it relatively busy. The humor of going to a place serving primarily seafood in the midst of a storm titled Nemo was not lost on me. I learned they have a nice bar-only Happy Hour from 5-7pm including $5 beer, $7 wine and $8 cocktails including a subset of their usual cocktail menu (champagne bellini, dark & stormy, ginger apple martini, and grapefruit margarita). I recommend the ginger apple martini – all fresh and flavorful, and none of that sweet syrupy Pucker-style taste here.

I’d read a lot about the different food options at Lure and the freshest fish options seemed to be the way to go, so that’s what I ended up doing. To start, I had the salmon tartare, which was served with a dill puree, salmon roe, and a creamy horseradish. When it arrived, I was surprised to find it looked more like a savory mousse. Whatever it looked like though, it was quite good. It was very refreshing and was a totally different take on salmon from anything I’d had before.

For the main course, I was originally tempted by the seared branzino, which was served with a pumpkin risotto and a pumpkin seed pesto, but I ultimatley stuck with the fresh fish plan, instead selecting the sushi. The sushi option was a sushi combo, which included 6 pieces of sushi and one maki roll. For the roll, you could choose one among three different rolls. I almost went with the yellowtail scallion but went with my staple fave, spicy tuna.

For dessert, I had to go with the apple walnut crumble based on our server’s recommendation. It was a nice balance to the sushi – a bit heavier but not too sweet. And their homemade ice cream was a basic yet refreshing accompaniment. I’d love to go back and check out their full menu at some point! (I’m sure I’m not the only person who goes straight to the Restaurant Week selections during those magical weeks out of the year…)

Oh and as for the rest of the evening, have to say the Passion Pit show at Madison Square Garden was a fabulous way to spend a snowy Friday. Big thanks to my friend M for taking me (and including me on yet another Restaurant Week dinner). Here’s a taste at the end, where the Garden became instantly filled with confetti. Fabulous ending!

Lure Fishbar – 142 Mercer St (b/w Houston & Prince St) – 212.431.7676
Reservations Recommended

 

now open: avlee greek kitchen, carroll gardens

After watching this spot go up for a while, I was so excited to see Avlee Greek Kitchen finally open late last week! Curious to see the finished product, I popped in yesterday, expecting the food to be more grab-and-go style (like a Maoz). Boy was I wrong. While there isn’t a ton of seating, there are several small tables for you to eat there with table service. Just beyond the first group of tables in the entry way, there is a long bar-like area which is the kitchen and there are a few more tables int he back. They even have a few wines you can order along with your meal.

Their menu ranges from standard pita wraps and platters to traditional Greek entrees, like pastitsio and mousaka. Usually I have to go into the East Village for some of these favorites, so I’m really excited to be able to try them now instead from Brooklyn! For my first visit, I went standard – chicken souvlaki along with Greek patates tiganites (hand cut russet potatoes fried & topped with EVOO, fresh lemon, and feta cheese). So good! Can’t believe they haven’t even been open for a week yet and are functioning so smoothly.

I was talking with one of the employees and the inside scoop is they wil be starting delivery next week! If you’re in the area (or ordering delivery in the area starting next week) I recommend giving this new tasty spot a proper welcome!

Avlee Greek Kitchen - 349 Smith St (between Carroll St & 2nd St), Brooklyn – 718.243.2641 

 

spicy chicken tacos & a night in

It was a busy weekend – but in the best way possible. Up at 5am to head to NJ for the day on Saturday. In Long Island and back late from watching the Super Bowl. It was an amazing weekend filled with friends I don’t see enough of – don’t get me wrong – but the thought of staying in last night for cooking and some Homeland watching had me smiling most of yesterday afternoon.

T found a fun recipe from the Food Network for chicken tacos and we were going to do as lettuce wraps instead of with tortillas. Between those and the toppings, it was like a built in salad. I knew I was going to like this recipe when I saw two ingredients – Serrano peppers and smoked paprika (my current obsession). This recipe was nice and easy and flowed much better with the two of us working together – him slicing/dicing/cubing and me mixing/sautéing/simmering.

Ingredients

• 1/2 cup extra virgin olive oil
• 10 garlic cloves
• 5 yellow onions, minced
• 4 pounds boneless/skinless chicken breast (diced into 1/2 inch cubes) Salt and freshly ground pepper
• 1/4 cup all-purpose flour
• 2 Serrano chiles, sliced thin
• 2 tablespoons sweet paprika
• 2 tablespoons smoked paprika
• 2 tablespoons cumin seeds (toasted)
• 2 tablespoons dried oregano
• 4-5 cups chicken stock or water

Taco Toppings

• 2 red onions, sliced thin
• 12 radishes, sliced thin
• 6 small tomatoes, diced [we substituted a small can of diced tomatoes]
• 1 pint sour cream
• 2 bunches of cilantro (roughly chopped)
• 1 head of Boston lettuce (rinsed/dried in stacks of individual leafs)

Directions

Heat a large sauté pan over medium hear and pour in enough olive oil to coat the bottom of the pan. Add garlic and onions, cooking together until soft and caramelized (10-12 minutes).

While the garlic and onions are cooking, season the chicken with salt and pepper. Sprinkle flour over the chicken and toss until the pieces are coated. Heat a different pan over medium-high heat, coated with 3 tablespoons of olive oil. Cook the chickehn until it is lightly browned. The recipe said 6-8 minutes, but this ended up taking more like 12-14 minutes for me as I only had a smaller pan to use.

Once the onions and garlic are caramelized and softened, add the serranos, paprikas, cumin (we omitted this as the store did not have the cumin seeds) and oregano. When the chicken is done, add it into the pan with the onions. Pour in the broth or water and bring to a boil (note: we agreed the next time, we would omit this and instead use the juice from the tomato can, as our sauce ended up on the watery side). Reduce the heat and simmer until the sauce thickens – the recipe claimed 20 minutes, but I kept this going for about 25. Serve on the Boston lettuce with the toppings, as desired.

Overall, a quick, flavorful, and easy recipe to make for a chilly night in. Paired nicely with the packaged “taco rice” we found at the grocery store. T’s addition of lime juice mixed into the sour cream was a nice one. Oh and Homeland? Totally addicted… (almost to season 2!)

 

restaurant week dinner at spice market

This year, Restaurant Week snuck up on me. I’m usually poring over the list, trying to identify spots to visit. This year, I wasn’t quite my normal self. Thankfully my friend M did her usual – selecting a good 4-5 restaurants, booking each for 4 people, and asking us all if we are interested in joining her. Spice Market had been on my “to try” list for a long time – a spot I usually forget since I’d say the Meatpacking District is one of the areas of town you’re least likely to find me.

When I walked in, I was intantly intrugued by the set-up. The upstairs bar area truly does look like a spice market and all of the workers are wearing uniforms in keeping with the theme. I can’t say I’ve been to another space with such a pronounced theme that didn’t feel awkwardly overdone or gimmicky. Nicely done. I suggest grabbing a drink at the bar before sitting down for dinner since it’s such a fun space. From their cocktail menu, I suggest their Whiskey Passion Fizz – which is George Dickel No.12, passion fruit, chili, and ginger ale. It has just a bit of heat to it and the passion fruit was such an unexpected yet amazing addition. And to boot, it’s only $10!

To start, I had to try their Soy Cured Salmon, which was served with a cilantro crème fraîche paired with Asian pear. The soy gave the salmon an almost smokey flavor to it. I can’t say I have ever had fruit mixed with salmon, but it worked well here. The pear added a crisp light layer to the dish.

When the server noted my choice for a main, the pork vindaloo, was spicy, I knew I was going to be pleased. It was prepared with crispy herbs and leeks. The dish in which it was served was deceptively small. At first, I was worried they hadn’t given us enough but I quickly realized just how much pork it really was. The flavor was great – nicely spicy but stopping well short of the threshold of losing true flavor in favor of heat. I could eat this dish every day. So good.

One friend ordered the wok fried rice noodles, which were quite good and served with mixed vegetables and a soy yuzu broth. The dish was great but it’s this unique broth that still stands out in my mind.

The degree of preference our server showed towards the Thai tea sundae over the other Restaurant Week dessert options made this choice super easy. The sundae was served with an Orange Blossom Whipped Cream, which added a slightly creamy layer that wasn’t too heavy and had the subtle orange blossom flavor. I understood instantly why this was the servers favorite. A must have!

Spice Market – 403 West 13th Street – 212.675.2322
Reservations Required / Bar Seating Available

 

round deux at talde

This weekend, we went back to Talde for the first time since last spring. Not sure why we waited so many months to return back since the first visit was so amazing. It would be easiest to classify this spot as Pan Asian, but it’s so much more than that. Way better than a cop out of a description. And as was the case last spring, we found ourselves at this no reservations spot (unless you happen to be a group of 6 to 8) on a Friday night.

All decorated for Chinese New Year!

Content to eat at the bar, I just sat up shop for us to eat there. Smart tip I learned – never assume, always ask, about being able to eat the full end at the bar because at Talde? No can do. I went up to out our name in and was bummed to learn the wait at that point was another hour – and I’d already been there almost 45 minutes I could have been waiting for the table.

To make the most of it, we ordered some starters we’d have likely ordered at the table – starting with the pretzel pork & chive dumplings. Lets be real – we had come there for those and wouldn’t have complained if the portion size had been three times the four per order we were served. This $8 dish is a must try!

To follow, we tried their Kung Pao chicken wings. They were just a bit spicy but quite good. They ended up being a nice slightly heartier option from their bar menu. I didn’t love the housemade buttermilk ranch that accompanied though. Call me a ranch snob. To me, it straddled ranch and blue cheese, and leaned blue cheese.

 

 

Though we’d  been quoted an hour wait, we were surprised by a much shorter wait time. Kudos to the team for bumping us a bit for my silly not asking about the full menu at the bar move. I was so excited to see the Lobster Tom kha is a staple on the menu. Amazing. This soup. This soup! With coconut milk, rice noodles, corn, and lobster and a dash of heat – ok, a substantial, amazing and delicious layer of heat, this soup is another must have item on the menu. Great option year round. Coming in warmer weather? Skip the soft shell crab poboy (it was not the highlight from my first visit). Instead wear a tank top, bring a fan, and commit to some Tom kha! So worth it.

 

 

We also tried the crispy oyster and bacon Pad Thai. I feel compelled to caveat I am still not an oyster fan (not much of a change since my first oyster attempt), so that can’t help but factor into my thoughts here. It was a great dish – it was. For Pad Thai, it was especially good. Adding the bacon was a really nice way to change it up. I could tell the fried oyster was a nice salty layer to the dish. 

 

 

Don’t miss out on their excellent seasonal cocktails. The Brooklyn Sling was a wonderful take on the classic Singapore Sling, with Brokers Gin, a cherry liquor, pineapple juice, and lemon-lime bitters. We also tried the Obama’s Punch – seemingly appropriate as this was just before the inauguration. This one is sold as a drink or in a cute little punch jar. It’s Kraken Rum, Brooklyn Republic Vodka, curaçao, vanilla, and blood orange-lemon-lime juices. And it’s super good.

 

Congrats to the team on reaching the 1 year mark. If you haven’t made the trip over yet, I strongly believe this Tom ka is the best antidote for our current cold spell. Trust me.

 

 

Talde – 369 7th Avenue (at 11th Street) – Brooklyn – 347.916.0031

Reservations for parties of 6-8 only

 

new year’s at the third man

Figuring out what to do for New Year’s is always involved. Of course, the most intriguing of things always hit the wallet the hardest. There’s always some great options for staying in, but since we stayed in last New Year’s Eve, I was sort of set on heading out for the evening. One option which caught our eye was highlighted in Zagat’s NYE picks on their blog – The Third Man, a new spot that just opened on Avenue C by the team behind Edi and the Wolf. $85 – food, drinks, and an actual seat (something which definitely comes at a premium in NYC). While at home in Alabama for the holidays, I made it my mission to finally connect to book this – as their phone went straight to voicemail and the page the article linked to was not live. After a few days of Facebook stalking, emailing, and the like we were booked.

When we got there, we weren’t sure what to expect. None of us had ever been there – which made sense, as we learned due to delays from Sandy, they’d only been open for about a week beforehand! When we got there, it looked really empty so we thought we might be having an accidental personal party. It ended up being that one large group had booked for the evening, so it would become quite full later in the evening.

They had made a cocktail list just for the evening – one called the past, one the present, and one called bijou (we never figured out why). They were quite good and we were impressed that even though it got busier throughout the evening, the service was still amazing.

We were expecting some light bites, but what we had ended up being so much more. I haven’t seen their usual menu, but I sincerely hope that some of the things from NYE are a part of their regular menu. The first thing we had was a flatbread pizza, which was seemingly simple but the flavor combinations were just amazing. Dates, onion jam, and gruyere… so good.

There was a plate of farmer’s cheese served with a paprika spread as well as a pumpkin seed oil (something we understand to be a bit of a signature offering here). The spreads were so different from each other – the paprika much bolder and the pumpkin subtle yet a wonderful addition to the bread. The dish above – the house cured speck – was a wonderful meat course. It was light, and only slightly salty. The mustard with a touch of spice was a nice addition to the pork, as well as the pickled vegetables.

There was also an autumn salad with roasted pears, hazelnuts, arugula, turnips, camembert cheese, with a cider/sherry vinaigrette. And finally we were each treated with a full-sized dinner plates for us with wiener schnitzel (pictured above), accompanied  by housemade potato salad.

It ended up being a perfect way to ring in the New Year with friends! I think I speak for us all when I say we can’t wait to go back for another visit.

Where’d you ring in 2013?

The Third Man – 116 Avenue C (at East 7th) - 212.598.1040