Tag Archives: Octopus

Le Bernardin

Happy New Years!

Au Revoir New York! Now how do I celebrate an end of an era? I’ve got the perfect answer…

By dining at one of New York’s most prestigious restaurants, Le Bernardin by Chef Eric Ripert. Often regarded as the world’s best seafood restaurant, Le Bernardin currently resides at #15 of the best restaurants in the world. Did I mention the 3 Michelin Stars and 4 star New York Times rating?A requirement to dine at Le Bernardin is that all men must wear a suit jacket and must have it on the duration of the meal. Stay Classy. If you’re ever lucky enough to arrive early before the rest of your party, you’re greeted with a plate of flaky parmesan breadsticks in the waiting room.

I mean seriously, how awesome is this? 99% of restaurants don’t even serve starter bread as delicious as these breadsticks. Yet, these appear while you’re still waiting in the foyer. Amazing.Let the free swag continue! As soon as we’re seated, the sommelier presents us with $75 worth of complimentary champagne.While sipping on the delicious crisp champagne, a gorgeous plate is placed in front of us. Served as an amuse bouche, is a Poached Oyster with Truffle Foam over a Sea Salt Bed. The oyster has a tremendous flavor while the foam provides a silk-like texture, add in a sprinkle of that sea salt and I guarantee you it’s the best little oyster you’ll ever have. Did I mention, all of this was served before we were even presented with menus? My friends and I elected to go with the tasting menu, be aware that it’s going to take a while. Our entire meal lasted an enduring 4 hours. This was the clearest picture I could get of the ultra quick man with the bread basket. In between every course, this mysterious man floats by, delivering a basket of fresh and warm baked goods of your choice. Now not knowing that he would continue to show up, I grabbed a beastly three pieces off his basket. A rosemary olive breadstick and raisin bread. Another thing to note is that well of softened butter at the top. The bread man had a best friend, and his name was butter man. That well of butter was always fill to the brim thanks to butter man. Sometimes it was like magic, I would scoop some butter for a bite, but when I reached back for more, the well would instantly be refilled.Our first course arrives, and it definitely resembles a pair of lips. Layers of Thinly Pounded Yellowfin Tuna; Foie Gras and Toasted Baguette with Shaved Chives and Extra Virgin Olive Oil. The actual tuna ends up texturally similar to a jelly. The foie gras adds a velvety texture as well as contributes a nice depth of flavor. Finally, the baguette adds the final dimension of texture with that needed crunch.How romantic, they add a floating candle to your table. You have to indulge in a bottle of wine to complete this perfect meal.Here’s some more bread, the raisin bread again with a warm and soft sourdough roll. Next up, we have a Charred Octopus with Fermented Black Beans in a Pear Sauce Vierge Ink with Miso Vinaigrette and Purple Basil. Personally, I thought this dish had a strong Asian taste influence with the fermented black beans. And to be honest, although it was still good, it wasn’t my absolute favorite. I would’ve loved to have substituted this for something else.Before I can complain about anything, a magnificent jewel is placed in front of me. A plate containing a Warm Lobster Carpaccio with Hearts of Palm and an Orange Vinaigrette. The server comes around and drizzles a stream of warm melted butter sauce to top the lobsters. This dish would make all the angels in heaven jealous. The soft buttery lobster, is just so decadent that word’s cannot explain how perfect this dish is. I remember closing my eyes so that I could enhance my sense of taste. But as with all great things, it came to an end. Before I could lament, the next course was placed in front of me. Baked Wild Striped Bass with Cashew and Jalapeno Purée, topped Pickled Cucumbers and served with a Chill Blue Crab Consommé.  After the bass is doused with the blue crab consommé, the fragrance of the dish is so splendid it could calm a riot. The beautifully crafted consommé is perhaps the best pure broth that I’ve ever had. The flavor is absolutely ethereal and to be honest, I believe the bass played second fiddle to the broth. Keep in mind, that I’m not taking anything away from the wonderfully cooked bass, but just reiterating how tremendous the consommé truly is. Before I could wipe the gigantic smile off my face, I was served this little number, which made me smile even bigger (if that was even possible). Le Bernardin’s rendition of Surf and Turf – Escolar (aka White Tuna) and Seared Nebraska Wagyu Beef topped with a Sea Bean Salad and Eggplant Fries. I’m literally running out of synonyms for perfect and delicious. But that’s exactly what this was. The Wagyu without question was tremendous and the Escolar was flawless. The red wine sauce compliments both the steak and tuna, and those little eggplant fritters, well, let’s say I can eat a whole basket full of them. My goodness, are we done yet? Thanks to my friend Valerie knowing one of the sous-chefs, we were given another course (compliments of the chef). An immaculately cooked piece of Sea Bass with a deconstructed Chinese BBQ Pork Bun (imagine a steamed BBQ pork bun, but inside out). I don’t know if this fully counts as a dessert, but to me it’s just an intermezzo. Anyway, this “Panna Cotta” is Greek Yogurt served with a Candied Walnut and “Red Hot” Apple Gelée. A definite refreshing palate cleanser. Apparently, this was another complimentary dessert, actually it was a pre-dessert (a dessert before the dessert). An Egg Shell filled with Chocolate Mousse and topped with Sea Salted Caramel Foam.Finally our actual dessert arrives. A Dominican Chocolate Cremeux with Vanilla and Sweet Potato Sorbet with a Bourbon Caramel. This whole dessert not only works, but its abso-fucking-lutely amazing. All the flavors just work harmoniously together and nothing overpowers or is undermined. I now crave Sweet Potato Sorbet. Our last dish arrives, our Mignardises, a set of Petit Fours. A pistachio cookie, a chocolate wedge, a cream puff, and a fruit gelée a perfect way to end a perfect night.

With respects to all the other restaurants, this was by far the best meal of my life. Tons of unexpected dishes, outstanding flavors and unequaled company (thanks Valerie and Queenie) equate to one of my most sublime experiences ever.

Le Bernardin Scores:
Food: 10/10 – Eric Ripert, you are a culinary god. Not only did you give me a fascinating dish, you gave me 11.

Restaurant Environment: 10/10 – Even though it might feel pretentious with your suit jacket, you’ll find the entire restaurant is very welcoming regardless of your appearance.

Service: 10/10 – All the server’s knowing exactly what I want and need before I do, it’s a bit frightening (in an awesome way).

Value: 10/10 – Now this wasn’t cheapest meal in the entire world, but can you put a price on perfection?

Overall: 10/10 – I will be back, oh yes.. I will be back..

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Motorino

The buzz that surrounds Motorino is undeniable. Touted to be one of the best pizzerias in New York on countless food blogs, it wasn’t until the recent release of a pizza bracket that made me desire Motorino. Forget Lombardi’s, Grimaldi’s, or any other pizzeria you thought was the best, according to Ed Levine (for Rachel Ray), Motorino is the best in the North East.Instead of traveling all the way into Williamsburg, I decided to go the short route and go to the location in East Village. Luckily for us, there was not a wait and we were seated immediately. Also, they have a free corkage, so bring a nice bottle of wine and enjoy your night. What’s great about Motorino is their limited menu (5 Apps and 8 Pizzas). Instead of sitting there bedazzled by all the decadent choices, you can care less and just order what you like. We started off with a Warm Spicy Octopus and Potato Salad. Absolutely amazing. Usually I stay away from octopus, but everything was perfectly cooked and seasoned. Each bite was light and ethereal, the way a salad should be. We also started with a Roasted Beet Salad with Gaeta Olives and Ricotta Salata. The beets were earthy and sweet. Just keep in mind that there are White Anchovies in the dish and offered an interesting surprise when I took a bite. First off I would like to say, that I should have ordered the Margherita. The Cremini and Sweet Sausage was a bit on the heavy side, but delicious and savory as well. Although the pizza was a bit salty, I can understand why it was presented as the best pizza in New York. The dough is light and airy with that fiery charred taste. The ingredients are absolutely the freshest, with Mozzarella, Garlic, Thyme, and Pecorino. However, was it undeniably the best pizza on this side of the country? That’s TBD.
Motorino Scores:
Food: 8.5/10 – Motorino utlizes the light and full-flavored character that embodies Neapolitan Italian cuisine. With top notch ingredients and fare, Motorino will continue to be a crowd pleaser and earn its stake as one of the best pizzas in the country.

Restaurant Environment: 8/10 – A very intimate setting, however you can’t help but notice your neighbors Margherita pizza.

Service: 9.5/10 – Our waitress was hands down amazing, free wine corkage, and impeccable service. Even with a long wait brewing outside, we did not felt rushed for a single moment.

Value: 7.5/10 – Compared to a lot of restaurants in New York, and especially Little Italy, Motorino is a slick deal.

Overall: 8.5/10