A Meh Experience at Astor Room

It's been quite a while since I dined at Astor Room, and unfortunately it was once again a lackluster experience.  I really hoped that would change last week when Meg, Mackenzi, our fabulous designer Nuno and I went there for dinner, but mediocrity continues to be the norm.

Even the very beginning of our experience was a let down when we were told we had to wait about 15 minutes for our reserved table.  Luckily, time went by really quickly and we were seated shortly, but it was still an odd way to begin.

Food:
We started with a shared salad, after which everyone got their own entrees.  While I don't think we were overly full, we just didn't really care for dessert, especially since Meg Mackenzi and I started with a sweet preview back at SITE, courtesy of the very talented, Sweet Amanda Leigh.

Warm Spinach & Asparagus - Generally enjoying this salad, it was pretty simple but tasty, including generous amounts of fresh spinach and grilled asparagus.  The component that really attracted me to it though was the maple bacon vinaigrette and unfortunately I can't say I tasted it at all.  There was some warm, tangy goat cheese in this concoction, and it was lovely, but somehow the dish didn't live up to its interesting menu description.

Short Rib Stroganoff - Labeled as an Astor Room classic, I looked forward to trying it, especially since it ties back to my Eastern European roots.  Overall, the dish was pretty solid, and the short rib was especially yummy.  I liked how it fell apart upon contact with your fork and the egg noodles soaked up its meaty sauce quite nicely.  There was supposed to be truffle creme in the sauce as well but once again, I couldn't detect it.  But all that aside, it was a tasty plate of food that I'd gladly get again.

Other Dishes - My friends seemed to enjoy their dishes, although they didn't rave about them.  My suspicion is that they were the same as mine - perfectly acceptable but generally unexciting.  I tried the fries, which Meg got as a side and once again I couldn't taste the truffle salt.  They were just meh.

The Studio Cocktail - Ordering this drink and absolutely loving it convinced me that Astor Room still does one thing right - the cocktail.  Incorporating my favorite, Tito's vodka with apricot liqueur, demarara syrup and fresh lime, it tasted slightly sour and a little sweet too.  The whole thing went down so smooth and reminded me of something I'd have on vacation - but still maintaining a certain sophistication.

Service and Cost:
The service too was really odd.  We had two servers who didn't seem to communicate, as they took our drink order twice.  However, after a few awkward interactions, the rest of  service went off without a hitch.

Costs are pricey for the quality of food you're getting and we paid about $45/person with tax and tip.  This doesn't sound too bad, but consider that two of my dining companions got appetizers for their main course.

1.5 Mmmms

The Astor Room - 34-12 36th Street, Astoria NY 11106
718.255.1947
N/Q Train to Broadway or M/F Train to Steinway Street
www.astorroom.com

Thalassa Brings a New Meaning to Greek Food

A few weeks ago, I was lucky to attend a fabulous tasting at Thalassa Restaurant in Tribeca.  Being invited by the restaurant to taste its delicious food was a total treat and I knew I'd run into foodies I knew, so that was yet another plus.  Low and behold, Lindsay from The Lunch Belle was a fellow dining companion and I was so excited to catch up and break bread (I mean pita) with her and my other lovely companions.

Atmosphere:
Set in an old historic building on Franklin Street in Tribeca that originally served as a warehouse, Thalassa is colossal.  I love that it exemplifies a cross between old world industrial style and something completely modern.  The bar is beautiful and sleek, made of custom-made white marble, and is a nice gathering spot when waiting for your party to arrive.

As we made our way into the main dining room, we couldn't help but notice the impressive display of fresh seafood that would later become dinner.  The giant scallops were especially amazing and we couldn't help but snap a few photos, our excitement for our upcoming dinner growing by the minute.

Once we sat down, the atmosphere continued to be sleek and luxurious, studded with simple embellishments such as sheer flowing curtains, Greek urns and soft lighting, which made you feel as if you were very far away from Manhattan.  This was very welcome after a long day at work, as we exhaled the stress and inhaled the serenity of Thalassa.

Food:
As Astoria has spoiled me with some pretty fine Greek food, I do tend to judge a little harshly.  Thalassa certainly held its own, and then some, as I was impressed not only by the food's exquisite taste, but also by its beautiful presentation.

Meze - This is the best part of a Greek meal for me and was my favorite course at Thalassa.  There were quite a few things we tasted, including the zucchini/eggplant chips you see above, the grilled octopus, Maine diver sea scallops, a series of dips with pita, and bakalao.  

My standouts were by far the seafood dishes including the octopus and the scallops.  Both really distinguished themselves from traditional meze - the octopus boasting a beautiful melt-in-your-mouth texture that can only be achieved by massaging the octopus during preparation, and the scallops enveloped in crispy kataifi phyllo dough that's typically used in dessert.  The latter was especially unique, showcasing a sophisticated juxtaposition between the crispy exterior shell and the tender scallop nestled inside.  Resting in a kalamata balsamic reduction, the whole thing was perfection on a plate.

Mains - I like that we went simple with our main course, which was a plate of grilled red snapper, prepared with olive oil, lemon, capers and a little bit of dandelion greens.  The whole thing was clean and uncomplicated and reminded me of something I'd eat on vacation in the Greek isles.  I'd recommend sharing something like this with another dining companion, especially if you've already tried a few meze.

Dessert - Ending things grandly, we enjoyed four shared desserts, including their house baklava, Ekmek, walnut chocolate Karydopita, and the Mastiha panna cotta.  Each were delicious in their own right, but my favorite was the Ekmek, which looked pretty non-traditional, wrapped in a dark, rich Valrhona chocolate dome.  Inside was a creamy, custardy middle with pistachios, and more pistachio ice cream on the side too.  While it was a little tough to break its beautiful shell, it was completely worth it.  The panna cotta was a close second favorite with caramelized pears and fresh berries on top, leaving the creamy middle simple and pure. 

Service and Cost:
The best part of the service for me was the extensive knowledge that Thalassa's staff had about the food.  Reciting the contents of each dish as naturally as stating the weather per se, you can clearly tell that you were at a fine dining establishment.  We also had the pleasure to meet Thalassa's Chef, Raphael Abrahante who was happy to chat with us and even revealed some of his tricks behind making those impeccable scallops and octopus.  It's clear that he has a passion for this stuff and it all showed through this spectacular dinner.

Costs are on the higher side, as this is fine dining at its best.  However, they also have some reasonable happy hour specials Monday - Friday from 5:30 - 7 p.m. when they serve meze,  1/2 priced specialty cocktails and select Greek wines by the glass.

Meze - $14 - $22
Mains - $29 - $48
Desserts - $12

3 Mmmms

Thalassa - 179 Franklin Street, New York NY 10013
212.941.7661
1 Train to Franklin Street
www.thalassanyc.com

Christos Steakhouse - Beef with Attitude...and then some!

While far from being my first time at Christos, there has been quite a respite between my last meal here.  So when the opportunity presented itself, Meg and I took the bait of checking it out and digging into some new menu items as well as a few oldies but goodies.  Bringing the guys along with us, there were absolutely no complaints from the peanut gallery, as we walked out with happy moods, full bellies and an eagerness to come back.  

Here are some of the standouts of the night, which I highly encourage trying:

Apps - The evening started off with many gorgeous apps, including an elegant steak tartare with schezuan peppers and a delicate quail egg on top.  While at first it was something I had to get used to, it ended up being my favorite app--rich, decadent and really beautifully flavored.  Meg knew the secret to its greatness, as she gingerly added the dijon mustard and onions on top of the beef, which cut its richness, giving it that pop and burst of freshness.

I also really enjoyed the grilled calamari, with a nicely charred crust, simply dressed with lemon juice and olive oil.  It was far from heavy and reminded me of something I'd eat on vacation.  The oozing saganaki cheese with a well done crust was also something to write home about, and was just lovely when paired with the crusty peasant bread.

Salad - We enjoyed two salads, including the baby arugula with figs, shallots, and smoked feta as well as a classic Greek salad with juicy, thick-cut tomatoes, cucumbers, feta and oregano.  Both were an excellent prelude to the main event, and even though they contained a lot of interesting ingredients, they also served as nice palate cleansers.

Steak - The piece-de-resistance of the meal was of course the steak, and we got to taste "The Wedge" a gargantuan piece of USDA prime aged steak, which included a variety of cuts, including filet, culotte and tri tip.  I thought it was a nice way to go, especially for a group, since we got to sample the different cuts and choose which one we liked best.  All the meat was cooked nicely, with a medium rare inside and a beautifully charred crust on the outside.  We used Christos' signature steak sauce to make this already delicious hunk of meat even more flavorful.

Sides - Even though I love steak, I usually get more excited about the sides, and just loved everything Christos brought out.  Two items shined for me the most, including the lobster mashed potatoes and the smoked feta mashed potatoes.  I know, I know...both sound similar but their flavors were totally different--the former interspersed with chunky pieces of fresh lobster meat that automatically gave you that surf and turf splurge, while the latter velvety and smooth as butter tasted sort of like bryndza.

Dessert - The desserts were just incredible, and between the red velvet cheesecake to the baklava tart, the Baked Astoria and the fresh banana pudding, it was hard to choose a winner.  If I'd have to, it'd be the Baked Astoria, closely followed by the baklava tart.  The former is Christos' take on the Baked Alaska, with a golden brown meringue shell and a soft, cakey inside, and some ice cream too.  It felt incredibly special and like a true treat that you can't get anywhere else.  The baklava tart was unique as well, as they transformed this traditional Greek pastry into an open faced tart, with the walnut, pistachio and almond filling and some ridiculously good almond ice cream on top.  This was heaven...just heaven!

Service and Cost:
We loved the experienced service at Christos, as everyone is courteous, professional and seems to have an interest in what they do.  We were lucky to speak with Chef Mina Newman as well, who humored us and our questions about her favorite cuts of steak, the sourcing of her ingredients and her inspiration for the menu.  I really enjoyed the insider view from a strong, female steakhouse chef, which I think is pretty rare.  Go Mina!

Costs are moderate for steakhouse standards and include:

Appetizers - $10-$19
Salads - $10-$14
Steak - $35-$130
Sides - $8-$10

3 Mmmms

Christos Steakhouse - 41-08 23rd Avenue, Astoria, NY 11105
718.777.8400
N/Q Train to Ditmars Blvd (last stop)
www.christossteakhouse.com

5 Ninth - Scrumptious Food in a Beautiful Setting

5 Ninth - 5 Ninth Avenue, New York NY 10014

212.929.9460

E/L Train to 14th Street

www.5ninth.com

As many of you know, NYC Restaurant Week is in full swing--and a lot of restaurants have even extended it until the end of February. I love this time of year because I get to try restaurants that have been on my radar but that I haven't had the opportunity to sample. One such place is 5 Ninth. My co-workers and friends, Leann, Gina and Meghan came with me, and we all enjoyed a fun evening of fabulous food in a beautiful setting.

Atmosphere:

5 Ninth is located in a historic townhouse, dating back to year 1848, in the trendy Meatpacking District. The outside is lovely and rustic--you can't help but feel like you're walking into someone's house. When you come in, it continues to feel personal--dimly lit and romantic with a lot of simple wooden furniture and plenty of white candles to set the mood. Although it'd be a good place to dine with my husband, it's also wonderful with a small group of friends. Being at 5 Ninth, we felt like we were far removed from the tumult of Manhattan, and were instead on a quiet street in Brooklyn.

Food:

I've heard nice things about the food and our experience reaffirmed that. We were happy to see that the Restaurant Week menu had a variety of options and that our dishes were portioned well. We each started with the same appetizer and then chose slightly different routes.

Creamy Asparagus Soup - This was our first course and we were all eager to start with something warm to remedy the chill outside. It definitely hit the spot but I thought that it could've been a little hotter. The root vegetables that were interspersed throughout the broth were a nice surprise and although I didn't always know what I was eating, it was all very good and fresh. One other criticism about the broth is that it could've used more salt and pepper.

Lamb Cassoulet - This was my entree and it was a perfect winter dish. I'd get it again in a heartbeat because of how hearty and satisfying it was. Presented in a rustic cast iron dish, it looked like a true stew, with large chunks of meat floating in a sea of veggies and grilled bread. The meat was the best part because it was super tender, flavored beautifully by the juices from white beans, tomatoes and garlic sausage. Overall, the cassoulet was a home run and I'd definitely recommend it to anyone who loves meat.

Other Entrees - My friends' entrees included a pork roast with winter vegetables and a beautifully cut skate fish, served with more veggies. They seemed to enjoy everything and while I didn't try these entrees, my friends said that they were incredibly fresh and flavorful--judging by their empty plates, I knew this to be true.

Dessert - We each tried a different dessert so we were able to share and sample everything. Meghan and I got a rich chocolate mousse with fresh whipped cream. Presented in an oval bourbon cup, it was a nice way to end the meal with something decadent yet semi-sweet. I could tell that the chocolate used in this was of very good quality.

Gina ordered the lemon trifle, which was also beautifully presented, and garnished with fresh mint. It was super citrusy--and maybe a little too much for me, but Gina seemed to like it. I'd say that this dessert is suited for hard-core lemon lovers.

Leann chose the cookies and milk dessert. This was the richest dish by far, as the liquid hot chocolate tasted like pure fudge. Although I loved it, I think that after a couple of spoonfuls, I'd be unable to finish it. The homemade marshmallows that melted into the hot chocolate were a nice touch.

Service and Cost:

We were happy with the service although it seemed to change a lot. We started off with one waiter and ended up with another. They were all polite though and didn't look down on us for getting the Restaurant Week Menu, which is sometimes the case at these upscale places. One thing that surprised me is when our waiter said that the Restaurant Week Menu could only be ordered if the entire table decided on it--he said that was a requirement set by the chef. I've never heard of that before and it seemed limiting.

In terms of cost, we each paid $45 for our three-course dinner, including tax and tip. On a regular night, appetizers range between $10-$16 and entrees between $26-$40.

3 Mmmms