NYC: Momofuku Ssam Bar

Chef David Chang is my hero.

(comments to come)

ohmygod pork (belly) buns

Honeycrisp apple kimchi with arugula and crispy pigs jowls

crispy pigs jowlscrispy pig's head with sauerkraut and pear mostarda

NYC: Joseph Leonard

It's 12:30 am, you're walking through the West Village, you pass by men in see through tank tops sporting mustaches, you're hungry, you're thirsty, you need a libation, you need shelter. You suddenly happen upon an unassuming cafe with a simple sign on the window that reads: Joseph Leonard. The restaurant is full of West Village locals drinking Grüner Veltliner and nibbling on duck rillette. Are you in Paris? Are you in Lyon? Are you in Heaven? No, you are simply in the West Village of Manhattan. This is the neighborhood restaurant/wine bar next to which you've always dreamed of living. So you pull up a seat at the bar, order frisee aux lardons and moules frites from the bearded waiter in the plaid shirt, sit back, and breath in the unassuming perfection that is this West Village eatery.

The name is an amalgamation of the names of the owner's grandfathers on both sides of his family. Joseph and Leonard's pictures hang on the wall inside.

The charming interior (picture from the restaurant's blog)

Staci drinks the house red, an Orvieto, and the house white (a Grüner Veltliner)

Oysters with mignonette

Frisee aux lardons: fried egg and brioche. The richness of the bacon, egg yolk, and buttery brioche perfectly balanced by a red wine vinaigrette.

Moules frites (mussels and french fries): Bathed in the most velvety and buttery white wine broth with ample fennel, onions, and garlic. Served with toast and frites to soak up all that deliciousness.

An open kitchen where you can watch the talented chefs at work. Interestingly enough, they were all wearing plaid.

***Did I happen to mention they have Cochon Sundays? Every Sunday, chef Jim McDuffee will take apart a whole pig, using each element in a different, featured dish. Oh yes I think the "Picholine olive risotto with crispy pork belly" sounds quite appealing.

Joseph Leonard: 170 Waverly Place, New York City

NYC: Quintessential Deli Tour of the Lower East Side (Part II)

From Katz's I ventured down Houston to Russ and Daughters Appetizers (since 1914), to admire their beautiful smoked fish, schmears, and other goodies.  This appetizing shop is on Bourdain's list of "13 Places to Eat Before You Die", so yeah, they're serious.  I will admit that I shamefully misjudged my appetite and could not eat a lox, bagel, and cream cheese after having pastrami at Katz's, but have no fear, I will be back to Russ and Daughters.  Oh yes, I will be back.

RUSS and DAUGHTERS

"Russ & Daughters occupies 
that rare and tiny place on the mountaintop reserved for those 
who are not just the oldest and the last — but also the best."  

- Anthony Bourdain

179 E. Houston St. (and 1st Ave.)

Man slicing smoked white fish (to put on BAGELZ w cream cheese)

LOXXX (smoked/cured salmon)

Smoked white fish

RAY'S BURGERS (for Egg Cream)

From there I ventured to 7th and St. Mark's Place to get the quintessential NY drink: the egg cream.  An egg cream is a delicious mix of milk and seltzer.  This hole-in-the-wall establishment, with no real sign except one that says "Belgain Fries," was the place to go (the real name is Ray's Burgers).  I opted for a vanilla egg cream, resisting the chocolate that sounded equally delightful.

EGG CREAM!

NYC: Quintessential Deli Tour of the Lower East Side (Part I)

I feel good walking around the Lower East Side.  I feel insignificant but purposeful, the grit of the neighborhood exciting every bone in my body.  And I'm suddenly a character in one of Tom Waits' bluesy tunes.  Today's purpose: to partake in a walking tour of the quintessential deli experiences in LES Manhattan.  From unctuous pastrami to silky egg cream, at least on this Tuesday morning, the LES is where it's at.

KATZ's DELI

205 E. Houston St. (at Ludlow St.)

What is Katz's famous for?: PASTRAMI

I ordered directly from one of the pastrami carvers behind the counter

A thing of BEAUTY. My camera has never caught the reflection of such greasy goodness.  The grease, permeating out of the pastrami onto my hands, burned SO good.

Half sour picklez :D

NYC: Shake Shack

I found myself in flatiron after a day of interviews and wanted something satisfying and rewarding for dinner.  I've heard lots of hype about Danny Meyer's (of Eleven Madison Park, Blue Smoke, Gramercy Tavern, etc, etc) modern day "roadside" burger stand in NYC, and felt it my duty to go taste what all the fuss was about.  So I hopped on a train to the Upper West Side location of Shake Shack, next to the astounding Museum of Natural History.  Well, congratulations Mr. Meyer, your burgers are incredible.  Danny Meyer has taken something as simple yet profound as burgers, fries, hot dogs, shakes, and frozen custard and elevated these American classics to a whole other level.  

The Shack burger is a freshly ground beef patty cooked perfectly to medium, american cheese, lettuce, tomato, and Shack sauce (mayo, ketchup, mustard, dill pickles, cayenne) on a gooey soft bun.

mmmmm

Did I mention they have beer and wine?  I mean, the perfectly balanced meal on a tray: waffle fries, burger, and brooklyn brewery oktoberfest

Pumpkin pie custard: literally, pumpkin pie (crust and all) blended into vanilla custard (appx 50 calories, i'd say)

*Upper West Side location: 366 Columbus Ave. (at 77th st.), NYC

**Madison Sq Park location: near Madison Ave. and East 23rd st.

ITHACA: Sticky Rice

How "off the beaten path" is off the beaten path? If you're talking about Laotian restaurant Sticky Rice, it's behind the Dominos pizza facing the parking lot of the Gateway Plaza development on E. State Street. But when you find it, after some confusion and wrong turns, you know you're at the right place. With only three tables, and several maps of Laos seeming to be the only decoration, one might become put off by this joint. But I feel at home here. The owner takes my order. She tells me that the Nam Khaow is what she eats at home, so I promptly change my order to whatever that is. When I tell her I like spicy food, she offers to put extra chilis to go with the rice and thai laos sausage salad I just ordered. Oh, yes, I'm at home.

Purple and white sticky rice

This place gets lots of foot traffic...except not

Curry Puffs: curried carrots and white potatoes, turmeric, onion, garlic, scallions and cillantro wrapped in puff pastry and fried till golden brown

Nam Khaow: rice and Thai laos sausage salad served with lettuce leaves and xtra chilis!!

Steamed cassia leaf and chicken in a mix of coconut milk and vegetable broth, sticky rice paste and lemon grass.

Sticky rice container, or a fashionable handbag? You decide.