New York goodies, day two

I was in New York for five days. This is what I ate on day two.

-A three-course meal with wine, at L’Ecole, the restaurant associated with the French Culinary Institute. The appetizer was an Alsatian onion tart, perfectly caramelized and creamy, on a perfectly buttery and flaky pate salee crust. The accompanying petite salade was nice and crisp, the vinaigrette tart and not too greasy. I was slightly disappointed by the red snapper main – the red snapper was pan-fried and slightly too oily, but I did enjoy the tasty tomato reduction and a very nice ratatouille lasagna. Dessert was a caramelized pear tart with almond cream on puff pastry – the pear wasn’t quite caramelized enough, but the puff pastry was flaky and delicious, and the almond cream was nice and rich. It was served with a quenelle of vanilla ice cream, which was nice. ALSO, prior to all the foodiness, there was a basket of the best baguette i’ve ever had – crunchy and nutty on the outside, soft and squishy on the inside. I wish I had stuffed it in my purse.
-I was too stuffed from lunch to eat at Balthazar, but the handmade breads were absolutely gorgeous.
-At Kee’s Chocolates, I got a creme brulee chocolate (actual creme brulee custard in a dark chocolate shell) and a blood orange truffle (blood orange dark chocolate ganache that seriously tasted like a blood orange, dipped in dark chocolate). The proprieter is a graduate of the French Culinary Institue, and this shop got a 29 (out of 30) in the 2006 Zagat guide for tasting, which is virtually unheard of.
Handmade strawberry ice cream from Emack & Bolio’s, a Boston company that I didn’t see in boston. No matter; the ice cream is delicious!
-A royal milk tea creampuff from Beard Papa’s, a Japanese chain slowly making its way through the US. It’s basically a giant choux paste puff filled with funky flavoured pastry creams, dusted with icing sugar. While delicious and quite lovely, I have to marvel at the ridiculous money-making possibilities of selling an item at what must be a huge margin.
-I walked by Chikalicious, a full-service dessert “bar”, which is exactly what it sounds like – a place where you sit and have a three-course dessert at the bar. At this point I was too full from the day’s culinary conquests to even think about it, but it’s kind of a cute idea that would only fly in New York.
Cold green tea noodles from pan-asian/vegan/vegetarian fusion restaurant Wild Ginger Vegetarian, nestled on the street that delineates Chinatown and Little Italy. It was exactly what i needed after all the sweets of the day, and to be perfectly honest, the only thing that I could imagine eating without throwing up.


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