As any self respecting lady with italian roots I thought it was sac-religious to have meatballs out at a restaurant. Even the best of pizza places usually just can't get their meatball subs to jive the way I like them. Everyone has their own standard in the meatball category. Cut up bread vs breadcrumbs, garlic powder vs. cut up garlic, the variations are endless. I have always feared that ordering them out would surely disappoint my ever so spoiled meatball palette. A taste here and there when appetizers are ordered at italian restaurants but I have never ordered them myself. It always PAINS me to order something that I know deep down I can make better myself at home. Sigh - The problems for a seasoned cook!
I had been dying to try out LAVO NYC on East 58th street since its opening last year and when I got a chance to get there, of course the table ordered the meatball appetizer. This was no ordinary meatball. Years of making meatballs with a ground pork,veal and beef combination seemed like perfection. Wrong again. I mean, what better meat product than one you get from an animal that was massaged prior to execution. Ahhh, of course kobe beef. This 16 oz. ball of perfection schooled me in the meatball department. With the sausage ragu smothered atop and fresh whipped ricotta, you could eat this for a meal rather than an appetizer.
Figuring that a group lunch usually means an over abundance of antipasto, fried goodness and then some, I opted for the Margherita salad. Consistent with my typical game plan I went big on the starters to get a taste of everything, then light on the entree. Much to my surprise my salad came out and as what is this salad placed on top of you ask, oh thats right - a pizza! A little more than I needed, but hey who am I to judge. You can always use a little bread with your salad right?
Needless to say my strategic food plan didn't work out as planned. I overate as we all tend to do from time to time but my stomach was certainly satisfied.
Even if you don't like sushi, you have to appreciate the presentation of this Blue Ginger Love Roll.
This place is nothing fancy, drab decor but any sushi chef that takes the patience to create something that looks so adorable but tastes even better. Now that is something to blog about!
How pretty is that!
I can remember as a kid always having lamb on Easter and not really enjoying all that much. My parents were both phenomenal cooks but something about the lamb flavor just never really did it for me. I was hesitant to ever order Lamb out on a menu since I always thought of that gamey flavoring. That was until I tried the famous Lamb Burger at the Breslin. I have heard about all the hype and figured maybe I will give this lamb thing a try.
The evening started out stressful, with a bar full of the famished after work crowd waiting to be seated. Nearly two hours went by as I continued to saturate my insides with red wine and I thought, can this lamb burger really be worth this nonsense scene on a Thursday night? After my 3rd trip down the steep stairs of the Ace Hotel lobby to reach the bathroom, the wait continued. I kept thinking that I couldn't imagine passing by this dead animal carcass another time. Who knew that taxidermy could be such a conversation piece.
Finally we are seated in the top section of the restaurant, squished in a corner at these tiny tables with a group of about 10 or so. My starved co-workers and myself start getting down to business and ordering away. There is no turning back now. Lamb burgers all around! We had some thrice cooked chips that were more fun to say than eat, but thats ok since we were just coating the stomach for the main event. The food arrives and after much anticipation I get ready to indulge.
I see the bread is soaked with juices from the lamb, the feta topped to give the meat just the right amount of saltiness and the first bite is taken. The taste immediately put all those Easter dinners to shame. This is the way lamb should be eaten. I slowly ate my burger and enjoyed every last bite of it as I ate in silence just taking in all the flavors. It met my expectations and then some. I will certainly return and get this fine treat again.
Only next time.... I will come for a 3p lunch !
It might be slightly ridiculous that it is 7:37p and I am still stuffed from lunch, but it is a true story. The pork and beef ribs did not disappoint. I always seem to reach for the ones smothered in some sort of sauce as it appears the most tasty, however sometimes simple is best. The 'Texas Salt & Pepper Beef Ribs' showcased that to perfection. They were dry rubbed and smoky, and even though no sauce was necessary per the menu, there are options on the table just in case. The pork ravioli's were interesting and sharable for an appetizer. I would say overall the food was enjoyable, but average. However, it never ceases to amaze me that when you are surrounded by good people and great conversation the meal gets heightened and you will return for more!
It is with great excitement that I share my first blog posting ever! This is the perfect outlet for all of my food adventures, travel experiences and photo capturing throughout it all. My objective is not to be a critic, just a lover of the culinary experience. From the white linens and sparkling water to the street vendors and dollar slices, I plan to cover it all. If you have a passion for food then check out my posts. As the photo archives and matchbook collection is being sifted though I try to think where to begin! Always remember that when it comes to food, you should always try something at-least once, that is unless its sea urchin. Sorry Bourdain...
