January 4, 2011 1:02 pm
A New Year should always include a new bowl of hot, comforting soup. The Pan American, our new favorite hot spot in Nolita, introduces its classic black turtle bean and white northern bean soup topped with pickled red onion and pork fried rind garnish. The combination of Creole turtle beans and white beans satisfies your appetite and your soul during any cold January night (move over Campbell's!).
And although the soup's presentation may appear too beautiful to dig your spoon into, the best part about eating it is the mixing of the black and white beans. In fact, the waiters even encourage food play for this appetizer!
Tip: Black turtle beans are a staple in the Latin American diet, especially popular in Brazil, Venezuela, Costa Rica and Nicaragua. They are an excellent source of nutritional antioxidants and are often paired with Cuban crackers.
Photo credit: Benvenuti Public Relations
— Written by Joanna Weinstein
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Tags : bean soup, The Pan American, NYC eats, Behind the Burner, Benvenuti Pr, Nolita
August 20, 2010 8:07 am
If I had to choose my last meal on earth, it would definitely be dessert, so I apologize if I may seem a bit biased towards this dish. Just writing about it makes me want to check out of my office and check-in to Highpoint Bistro & Bar down in Chelsea to be a test tube for the caramel experiment.
Although it takes me into a sugar lack depression state every time I reminisce about the plate without being able to devour every morsel again, it's worth sharing.
So here it goes. Imagine caramel taking over your life for about a half hour (or longer depending on how fast you can scarf this sugar baby down). "The Anti Fondu," as Chef Deffina
calls his creation," serves up a salt slab flooded in caramel, and another portion of smooth, sticky, caramel on its own, surrounded by a seemingly endless array of goodies. So after much trial and error (it was a tough evening!) here's my lab report:
Hypothesis: The taste and texture of the caramel will differentiate when absorbed by the salt slab.
Procedure: Test this using by dipping heaven's sweetest desserts in the salted caramel and the separate caramel.
Materials: Chocolate banana cupcakes, chocolate covered strawberries, raspberries, apples, roasted pecans, popcorn marshmallows, chocolate whip creme pastries, and finally, God's gift to the earth, the double fudge brownie.
Results: The treats between the salted caramel and the original caramel do vary.
Conclusion: Epic delicious success. High Point Bar and Bistro is a must try for every dessert lover in town.
Grade: A for Appetite and Absolutely Amazing!
Tip: This meal can not be downed alone. I would advise always splitting between two people at the minimum! Unless of course this dish is a part of the breakup binge or you are still mourning the series finale of Lost, only then are you excused!
Photo credit: Benventui PR
— Written by Joanna Weinstein
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Tags : Highpoint Bistro&Bar, Chef Deffina, Benvenuti PR, Behind the Burner, Joanna Weinstein, dessert, extreme recipes
August 12, 2010 8:42 am
The one thing I missed when studying in Italy (aside from large coffee mugs) was fresh Maine lobster. Sure, Napoli and Sicily had some exquisite seafood, especially when it came to shellfish, but I still craved that fresh, New England fish straight from the Atlantic.
Little did I know there would be a restaurant waiting for me in my home state that combined my love for both Italian cuisine, and New England's catch of the day.
Bice of New York's special, Insalata Di Astice, or chilled Maine Lobster Salad, is summer on a dish. Ocean fresh Maine lobster, served with avocado, tomato, arugula, heart of Palm, mixed vegetables, red radish, corn and orange topped with lime dressing is one of the most refreshing meals I've had all season —which says a lot when you're competing against this NYC heat wave that refuses to let up.
Although the vibrant colors of oranges, yellows, greens, and reds seem to paint summer sunset on your plate, it does not take long for you to realize the taste is even better than the presentation. And in the end, you realize how simple the components are: fresh fruits, fresh vegetables, and fresh fish. Bice's Executive Chef, Jose Liriano, just has a way of turning that into a mouthwatering masterpiece.
Tip: Pair this dish with Bice's tuna tartar and red wine for the perfect antipasto trio.
Photo credit: Benvenuti PR
— Written by Joanna Weinstein
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Tags : Bice, Bice NYC, Benvenuti PR, Italian dishes, Maine Lobster, seafood dishes, Joanna Weinstein, Behind the Burner
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