April 13, 2014

The Copenhagen: Danish Food Adventure

A couple of weeks ago I had a change to stop by The Copenhagen for a bite.  I was hoping for some traditional Danish food, but the menu was limited, more of a traditional brunch menu. The Copenhagen is a Danish restaurant off of Canal Street, near the Holland Tunnel.
I ordered the Bixemad: potatoes, fried egg and onion, with Havarti cheese.  I also got the bread basket: rye bread with butter and jam.  I was hoping for a Danish pastry but they were out that day.  The potatoes were quite tasty, kind of like the American version of home fries.  The bread was hearty and I really liked the jam. The rest of the dish was pretty straightforward, fried eggs and cheese with coffee.
Bread Basket
Bixemod
I"ll have to go back to The Copenhagen for dinner and taste some of the more traditional dishes.  Until next time, Buen Provecho!

The Copenhagen
13 Laight Street
New York, NY 10012
Phone: 212.925.1313
Closest Subway Stop: Canal Street (1)

March 16, 2014

Almayass: Armenian Food Adventure

I've had Almayass on my list of places to check out for quite some time.  I was happy to check this place out this past week.  Almayass is an Armenian restaurant in the Flatiron District.  There is pita bread served on the table.  I ordered the labneh toom: a yogurt dipping sauce blended with dry mint and olive oil to dip the pita in.  I didn't taste the mint but it did have a slightly garlicky taste to it.
Pita with Labneh Toom
For my appetizer I ordered the subereg. The description on the menu was of a pastry with cheese and parsley but this tasted more like pasta, almost like a cheese lasagna without the sauce. It was chewy, with a little crisp on top.
Subereg
The main entree was the Almayass delight, described as filet mignon cubes sauteed with garlic, tomato and parsley.  The meat was incredibly flavorful.  Strangely it reminded me of bhindi masala.
Almayass Delight
For dessert I ordered the ashta el saraya, which is cream of milk with pistachios.  The bottom of this dessert is like a spongy cake, topped with the sweet cream of milk and the pistachios.  This desserts is not very sweet, it's served with a simple syrup that your pour over it.  It's really rich and dense.  I enjoyed this with a Rooibos Chai tea (cinnamon, cardamon, ginger, and lemongrass).
Ashta el Saraya
Ashta el Saraya with Rooibos Chai Tea
This was an incredibly filling and satisfying food adventure.  Lots of good food at Almayass and very friendly service.  I'm hoping to do a few more food adventures in the coming months and as always share my adventures on this blog.  Until next time, Buen Provecho!

Almayass
24 East 21st Street
New York, NY 10010
Closest Subway Stop: 23rd Street & Park Avenue South (6)

November 9, 2013

Khe-Yo: Laos Food Adventure

It's been a while since I've blogged about a food adventure, but I'm happy to share about my Laotian food adventure.  I learned of Khe-Yo's opening a couple of months ago, a Laotian inspired restaurant in NYC.  This week I went to Khe-Yo with a friend; not sure what to expect but open to the adventure. 

While I waited for my friend to arrive I ordered a Lao-Lao; a pear infused rice whiskey.  I read somewhere that this is the world's cheapest liquor and can be found in shops all over Laos.  It's not cheap at Khe-Yo, but still worth the try as part of the food adventure experience.

My friend arrived and we were promptly seated.  At the dinner table they served sticky rice with two dipping sauces, bang bang (a chili dipping sauce) and roasted eggplant dip.  The rice is meant to be eaten with your hands, which is quite fun; just make small balls out of the rice and dip them in either of the dipping sauces.  The chili sauce had a lot of heat (a little goes a long way).

Continuing on the rice theme, we ordered the coconut rice balls with kaffir lime sausage.  I didn't really taste the coconut on these, but they did have a slightly sweet taste with a hint of lime. They were placed on top of a sauce, possibly tamarind sauce which was also sweet. I really enjoyed these, the texture reminded me of the Italian arancinis.

The dishes at Khe-Yo are meant to be shared, family style.  We ordered two dishes for our entree: the lemongrass and lime kaffir poussin and the pork curry noodles. The Pork Curry Noodles, a red curry with small pieces of pork and I believe rice noodles had very subtle flavors.  The lemongrass and lime chicken was served with brussels sprouts.  The chicken was very moist, had great lemongrass and ginger flavors; but I would've eaten a bowl just of the brussels sprouts they were so good (this coming from a girl who used to hate brussels sprouts).


From the beginning of this food adventure, rice was the constant throughout the entire meal, I expected we would have rice in our dessert.  But as it turns out for dessert, there was one option: a pumpkin and ginger fall cake with pecans.  Even though we were pretty full, we had a little room left for dessert.  I don't know how this dessert is influenced by Laotian culture however, it was delicious and so fitting for a fall night in NYC. 

I'm happy to share this Laotian food adventure with you, until next time Buen Provecho!

Khe-Yo
157 Duane Street
New York, NY 10013
Phone: 212.587.1089
Closest Subway Stop: Chambers Street (1,2,3)

December 23, 2012

Happy Holidays!

It's been a very long time since I've posted anything, but I didn't want to let the year end without one final post, even if a quick one.  This has been quite an interesting year, I've enjoyed many delicious dishes, explored new cultures and had a blast doing all of it.

A few months ago I met up with a friend at Swizz Manhattan to catch up and enjoy some yummy Swiss dishes.  Unfortunately, we didn't get to enjoy too many dishes because we really overdosed on fondue.  The Gruyere and Emmenthal cheese fondue was absolutely addicting, we could not get enough and when we were done we were a little surprise how much cheese we ate.

We did manage to leave a little room for dessert and shared the Linzer tart, which was a rich dense tart with a thin layer of fruit and chocolate.  This was absolutely one of the best Linzer tarts I've ever had.

I want to say it's been so much fun tasting food from different countries and blogging about.  Thank you very much for being part of that.  I look forward to tasting food from many new countries in 2013 and blogging about it.  I wish everyone a Merry Christmas, a Happy Holiday season and a very Happy & Prosperous New Year!  Until next time, Buen Provecho!

Swizz Manhattan
310 West 53rd Street (Between 8th & 9th Avenues)
New York, NY 10019
Phone: 212.810.4444
Closest Subway Stop: 7th Avenue (B, D, E)

October 8, 2012

Banana Leaf: Sri Lankan Food Adventure

I tried to do Sri Lankan food at several other restaurants over the summer but for whatever reasons it never seem to work out, so I was very happy when I came accross Banana Leaf.  Banana Leaf is a Sri Lankan restaurant in Chelsea.  There are so many items on the menu, I had no idea where to start so I asked for some recommendations. 

For my drink I had Nelli and my entree Chicken Kothu String Hoppers.  Nelli is a fruit grown in Sri Lanka.  It has an interesting mix of flavors.  This drink started out tasting sweet but towards the end tasted a little salty.  The gentleman at Banana Leaf said that it is said when you drink this beverage you will experience seven different flavors.  It's definitely a unique beverage.  The chicken kothu is a stir fry of chicken with vegetables like scallions and carrots.  It can be made with roti or string hoppers, I chose string hoppers because it's something I had never tasted.  String hoppers are really thin noodles made from rice flour.  This dish is made my combining the noodles with the chicken, scrambled eggs and vegetables.  It's very similar to a fried rice combination, but the texture seems a bit more delicate.  The dish is served with a spicy gravy that can be poured over the kothu.  I really enjoyed this dish a lot, it had so many wonderful spicy and savory flavors.
Nelli & Chicken Kothu String Hoppers
 For dessert I had Watalappam.  When I ordered this dish I had no idea that this is almost identical to coconut flan.  I make it a pretty fabulous coconut flan, so my expectations are always pretty high.  Well this was an interesting version of it.  The watalappam is made with coconut, eggs, milk and spiced with cardamom.  I didn't really taste the coconut at first, the strongest flavors were the eggs and cardamom.  Half way through the dessert I did taste the coconut, it was very subtle. 

Watalappam
I'm happy I finally was able to complete a Sri Lankan food adventure, this was one full of spice and flavors.  Until next time, Buen Provecho!

Banana Leaf
227 West 28th Street (Between 7th & 8th Avenue)
New York, NY 10001
Phone: 212.494.0001
Closest Subway Stop: 7th Avenue & 28th Street (1)