Bear's Valiant Effort on Chopped

Tonight was a big night on TV for Astoria, as Chef Natasha Pogrebinsky of Bear Restaurant was yet again featured on Food Network's Chopped.  Making her debut back in August and fighting her way into the final round, Natasha came back tonight in an attempt to seize a second chance at victory.

Watching the program, Dan and I waited with baited breath, as we rooted for Chef Natasha's success.  Unfortunately, while I can't report back a win, Natasha fought til the end for what was a very tight match and held her own next to some fierce competition.  

Extremely proud of this talented lady, I wanted to feature her creative eats she constructed on tonight's episode with some pretty obscure ingredients.  Congrats on a great competition, Natasha!  Looking forward to seeing you back in the kitchen.

Course 1 - Celery, prosciutto & lime bisque with crostini

Course 2 - Fried snapper ribs with tartar and pan-roasted snapper filet Course 3 - Deep fried cheesecake with dulce de leche cappuccino 
Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

SOCHI Viewing Dinner at Bear

The SOCHI Olympics are coming, and I'm psyched.  Are you?  Part of the reason is that I've been surrounded by this event day in and day out in my full time gig at Getty Images, getting people amped up about these sports even before the competition starts.

I love to see that Astoria is getting into the spirit, and who better to kick things off than our very own resident Russian ambassadors, Natasha and Sasha Pogrebinsky at Bear.  I love that they're hosting a special SOCHI viewing party on Friday night.  Featuring a savory, comforting Russian style dinner, you'll find yourself eating authentic specialties such as Hunter's Stew with Parsnips, Cabbage Rolls with Sour Cream, Siberian Dumplings and other rich foods.

Reservations are strongly suggested so give them call, and spend the evening cheering on your favorite sportspeople. Let's go Team USA!

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Watch Bear's Chef Natasha on Chopped

In case you haven't yet heard, I wanted to make sure you guys tune into some Astoria culinary goodness on the Food Network tomorrow.  Astoria's very own, Chef Natasha Pogrebinsky from Bear will be featured on the popular Chopped program tomorrow at 10:00 p.m.  I'm so excited to see Chef Natasha competing on the show for many reasons, one being that she's the only female competitor in the episode, the other being that she's really talented and also because she accurately represents the culinary prowess found in Astoria and LIC.  

Chef Natasha will be competing with 4 other national acclaimed chefs, all with diverse backgrounds.  For those of you familiar with the show, their given list of ingredients they have to cook with tomorrow include lemon bars, acai juice, upland cress and whelk snails.  Have a go at that guys - can't wait to see what Chef Natasha comes up with.

If you'd like to get a little preview of what's to come tomorrow, take a look at this preview clip.  Tune in tomorrow at 10:00 p.m. on The Food Network.

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Bear Represents at the Fancy Food Show

You may have heard that the bi-annual Fancy Food Show is in town, which is the country's largest specialty foods conference, attracting more than 40,000 international visitors.  I've been once before and was mesmerized as well as befuddled by the whole thing.  The overall experience is pretty amazing, and gets better with each year, as new specialty foods vendors join and showcase some of the most inventive, interesting and ever so unusual products (i.e. even funky food fashion was exhibited - see ice cream pants above)

This year's show had special meaning to me, as I was so proud of our dear Astoria bringin' down the house by having a nice presence at the Cooking Channel Theater on Level 1.

Bear Restaurant Demo:
It was awesome to see Chef Natasha Pogrebinsky of Bear Restaurant today rockin' it out with her bad self, as she showed the curious foodie audience just how to construct a sophisticated and comforting Russian-style feast.  Meg joined me for the demo as well, and we enjoyed learning about the way a traditional borscht is constructed, as well as the true meaning of Russian zakuski.

Doing an absolutely tremendous job, we were proud of Chef Natasha's accomplishments, as she presented with confidence and her quintessential easy going style.  It was awesome to see a strong female chef representing for our neck of the woods, and I sincerely hope it continues to raise our profile as a culinary neighborhood, as well as to pique people's curiosity about Bear.

More Astoria Action:
If you're still planning on attending the show tomorrow, don't miss another awesome Astoria representation from Chef Youngsun Lee of The Queens Kickshaw.  He'll be demoing a signature Kickshaw dish tomorrow at the Cooking Channel demo theater at 11:00 a.m.  For a quick find, look for the NY aisle (aka aisle 4,600) on Level 1.

Go Astoria...R-E-P-R-E-S-E-N-T!

New Winter Menu Items at Bear

As we begin feeling the winter's chill, lots of great restaurants that are in tune with the seasons are adjusting their menus - and Bear of course always leads the pack in bringing us season appropriate dishes.  What I love about Bear is that comfort food is in their blood, being that the owners, Natasha and Alex have Russian roots.  It's the perfect kind of winter food in my opinion, and I was excited to learn about their new winter offering that spills into every part of the day from brunch to dinner.  Just take a look at a sampling of their new yummies - now available at Bear.

Brunch:
Borscht - Hearty beet borscht, served warm prepared with potatoes, cabbage, carrots and other market veggies...$7
Chicken liver mousse - Made with French brandy, served on a crostini
Hunters Stew - Lamb, goat, beef, pork stewed in red wine with vegetables and herbs...$21
Veal Dumplings - Ukranian style dumplings in a caramelized onion creme dill gravy...$18
Bear Eggs Benedict - Toasted French baguette, pork loin, poached eggs, fresh Hollandaise sauce and a side of habanero salsa verde...$14
Tofu stir-fry (vegan) - Marinated tofu stir fried with fresh greens and vegetables...$14

Dinner:
Golden Egg - Deviled eggs with smoked fish and caviar...$12
Mini meatballs - With Italian tomatoes and aged white cheddar...$11
Roasted Duck with Apples - Slowly roasted Long Island duck served with pan fried potatoes...$23
Mushroom Stroganoff - Vegetarian mushroom pasta served with stewed forest mushrooms in a light cream sauce with aged white cheddar.  Can be made vegan...$18
Pork Loin Sandwich - Roasted pork loin on a fresh baguette with carrots, cilantro, sesame dressing and pickles.  Served with steak fries...$16

Chef's 7-course dinner tasting - $68/person (tasting is based on seasonal dishes prepared daily by the chef)

Drinks:
St. Dill Martini - Cornichon pickle brine, mustard seed, Stolichnaya vodka.  Garnished with a full small pickle and fresh dill...$12
Layover - Rum, lime juice, Cointreau, agave, French cognac...$12
Pond - Fresh mint, fresh limes, Bombay Saphire gin, agave nectar, served in a large chilled chalice...$11

Or...you can drink like the Russian Nobility and get the chilled vodka with a "zakuski" platter including Russian rye bread, pickled veggies, various smoked fish, cured meat, salad and warm bites, even a small book of translated Russian poems to take with you - $85/two

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Making Mamaliga

It's another dark and cold night in our household, so we went to seek shelter somewhere warm and comforting - to my brother Peter and sister-in-law Fiana's apartment.  Fiana's family is staying with them right now as well, due to the hurricane, and since I've been pestering them to make a traditional Moldovan dish they were kind enough to show me how to make Mamaliga.  

A much talked about peasant dish, it sounded a lot like polenta, made of cornmeal, water and then later stuffed with bryndza cheese and coated with butter.  It's a rustic dish and by nature very versatile, eaten on its own, with protein or even as a dessert with fruit preserves.

It was truly a special evening, as I watched the whole family take part in making this high-maintenance dish that you need real muscle to keep up with.  I stirred it around a bit as well and enjoyed the fruits of my labor with tonight's delicious Moldovan dinner.  So without further ado, here's how you make it, step by step.

Gershengorin Mamaliga (serves 8)

Ingredients:
Approximately 2 cups of cornmeal
Salt
Water
2-3 tbs of melted butter
1 - 1.5 cups of crumbled bryndza (you can get this at Czech/Slovak Varieties store)

Directions:
Boil 2 cups of water with a generous pinch of salt in a medium sized cast iron pot.  Add the cornmeal, lower the heat and gradually start stirring it around.  It's going to start out pretty lumpy, but keep stirring it so you get a smoother consistency.

You'll need real muscle to stir this thing, as it becomes thicker by the minute, so don't be afraid to take turns - men and women alike are welcome.  And remember, if you see those pesky lumps and areas that are not yet covered by the water, make sure to break them up, and keep stirring. 

Poke the mixture consistently with a wooden spoon but don't really stir it until the dough separates naturally from the back of the spoon.  After that, turn up the heat to medium and keep stirring.  

After about 15 minutes of constant stirring and making sure that the lumps are smoothed out, the dough forms into a solid structure that separates naturally from the sides of your cast iron pot.  You'll need to deflate the air that keeps puffing it up constantly, or just until you're about ready to eat it.

When you're ready to eat this baby, turn off the heat, flip the pot over on a wooden cutting board or a flat plate.  It should form a rustic oval shape and you're ready to eat.

Instead of cutting it with a knife, the traditional way to do it is with a string from the bottom up.  The Mamaliga forms these lovely slices that you use later to house toppings such as cheese and butter. 

Here's a video of Fiana cutting the Mamaliga.
Top it with melted butter and bryndza cheese, pinch together into a little purse like so (the Moldovans call it a little "bear"), and then enjoy!  I tell ya, this is amazing stuff, and really the best thing to have when a cold, dark apartment waits.  I can't wait to make my own version when the lights come on.  Thanks to the Gershengorin family for this fabulous tradition - and recipe.

Fall Preview Menu at Bear

A bit bummed out that summer is over, I have to face reality and embrace the upcoming fall season.  But it's not all bad, as fall is a nice time of year with mild temperatures and some interesting seasonal eats.  I love that some neighborhood eateries are adjusting their menus to reflect this seasonal change, and Bear is of course one such early adopter.  Their fall menu looks quite enticing...full of root vegetables, mushrooms, and tons of protein.  Just take a look:

Fall Dinner Menu:
Borscht – a creamy beet and tomato bisque, served with garlic dumplings...$6
Summer Squash Bisque – end of summer, bisque with sage and caramelized apple toast...$6 Green Cabbage Salad – peppers, ginger, apples, pears, scallions, sesame seeds, extra virgin sunflower dressing...$7
Stewed Forest Mushrooms – wild mushrooms, stewed with dill, garlic and cream, served with a poached egg, a blanket of cheese and brioche croutons...$9
Pate and Mousse – a plate house made seasonal pate and chicken liver mouse, marinated mushroom salad, grilled country bread...$11
Grilled Squid Salad with Baby Spinach...$9

Seared Diver Sea Scallops with pattypan squash, thyme, and cherry tomato...$MP
Long Island Duck Breast with roasted apples and seasonal fruit...$25
Lamb with cauliflower puree, and brussels sprouts tempura...$MP
Whole baked branzini stuffed with vegetables...$21
Wild Arctic Char with zucchini spaghetti and beet salsa $21
Prime Steak and fries...$MP
The Grizzly Burger – our signature burger served with Bear fries...$15
Rabbit Fettuccini in a creamy rosemary and garlic sauce...$18
Mushroom Stroganoff - perciattelli pasta with aged white cheddar and truffle puree...$18 Pumpkin Gnocchi in a brown sage butter sauce with toasted sunflower seeds...$16
Cod in white wine and ginger, served with braised leeks, turnips, and pears...$MP
Whole Roasted Chicken dinner with seasonal sides...$MP

Peaches and Plums Tart/Sweet calabaza squash pudding with halva cookies and winter berries/Apple Pie

Fall Brunch Menu:
Chowder – freshly made from seasonal ingredients...$6
Green Salad – mixed greens, seasonal vegetables...$7
Pumpkin Latkes...$9
Roasted Beet Salad with day-pickles, cucumbers, sweet red onions, dill-yogurt dressing...$11 Stewed Forest Mushrooms – wild mushrooms, stewed with dill, garlic and cream, served with a poached egg, a blanket of cheese and brioche croutons...$9
Deviled Eggs and Pate – a plate house made seasonal pate and chicken liver mousse, deviled eggs potato salad, grilled country bread...$11

Eggs and Caviar – poached eggs, squash puree, baby arugula, salmon caviar...$15
Seared Diver Sea Scallops backed into a sunny side omelet...$MP
Long Island Duck Breast in a pot with roasted apples, potatoes, mushrooms, and a 6 minute egg...$25
Organic Chicken in a basil-pesto sauce on artisan sandwich bread...$15
Ricotta omelet with tomatoes, fresh dill and aged white cheddar...$12

Whole baked Branzini stuffed with vegetables...$21
Shrimp Stew in fresh tomatoes, chilies, turnips, rice and okra...$17
Prime Steak and fries...$MP
Bear Breakfast – sausage, salmon, eggs, hash browns, toast...$17
French Toast – made with challah bread, fresh berry puree and crème fraiche...$12
The Grizzly Burger – our signature burger served with Bear fries...$15
Breakfast Fettuccini in a creamy rosemary and garlic sauce, crispy bacon and fontina cheese...$18
Mushroom Crepes with sour crème..$18
Beer Battered Fish Sandwich with house tar-tar sauce...$MP

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Bear's Perfectly Seared Scallop

You may recall my recent behind the scenes interview with Chef Natasha Pogrebinsky at Bear Restaurant.  I had quite a good time getting to know the folks behind this awesome operation and especially loved being in the kitchen and observing where the magic happens so to speak.

While in their very orderly cooking quarters, Chef Natasha illustrated the process used to make one of her signature dishes, a seared diver scallop with corn risotto.  You can watch the video here to see how it's done, and possibly even recreate it at home, but I'd like to tell you more about its taste.

Seared Diver Scallops with Corn Risotto - If you'd like to get just a little taste of this instead of ordering a whole entree, you can do so, as it comes in an appetizer version too.   The beauty of this dish lies in its simplicity, as there's only about 3-4 ingredients in it, and they all shine.  The scallop is large and milky white on the inside but beautifully seared on the outside, boasting a caramelized crust.  Chef sure made it look simple, but getting a perfect sear on the outside of a scallop without overcooking it isn't easy.

Overall, I like that the dish was seasoned simply with salt and pepper, as well as a "secret" little spritz of something at the end (I'll give you a hint...it's very fragrant).  The corn risotto isn't actually risotto at all, but a refreshing corn salad that has only been put on the stovetop for a few seconds.  The whole thing tastes like summer and is further decorated with fresh herbs from the greenmarket.  It's really spectacular and I'd recommend starting your meal with it, or better yet, making it the main event.

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Bear Rocks it Out for My Birthday

Last week was my Birthday Week, as I call it and I celebrated in many ways.  One of those ways involved getting together with my closest friends and family at Bear Restaurant and having a smashing meal.  I love to come by and sample their delectable local and seasonal dishes, and now with the official launch of the chef-driven menu that changes daily, I couldn't wait to see what was in store.

And as Chef Natasha hinted to me during our interview, she handed us a handwritten menu, full of daily specials, which we first devoured with our eyes.  Here are some of the awesome new things we tried that night, which you can probably find again this week or later in the summer:

Roasted Beet Salad - This was my appetizer, and it was really delightful - the beets looking beautifully crimson and tasting super fresh.  Dressed with the perfect accompaniments such as crunchy pickles, greens, cucumber and a little bit of fresh dill, the whole plate was earthy and left a clean taste on your palate.  Overall, it was a perfect way to tee up dinner.

Cheese Plate - One side of the table got the colossal cheese plate, which featured local cheeses from Hudson Valley, including Camembert, Brebis rousse d'Argental, Selles Sur Cher and Fourme D'Ambert along with creative fixins such as strawberry and blackberry purees and buckwheat honey.  The whole thing looked like a work of art, and was a delight to try, juxtaposing the savory cheeses with the sweet purees, bringing your tastebuds to attention through all that complexity.  I'd recommend this for hard-core, adventurous cheese lovers, and it can be something to get in the beginning or at the very end of your meal.

Pulled Pork Ribs - I love me some ribs and was expecting this to be tender and luxurious. I think I'd call it more rustic instead, but as far as taste is concerned, it was spot on.  Loving the spices that were incorporated into it, such as mustard seed and cumin, the dish was comforting and really primal.  While it had some nice, fresh sauteed veggies on the side, it didn't need much, as the protein itself was pleasantly filling.

Dessert - We chose to try both desserts of the day, including the homemade chocolate mousse and the yogurt parfait, both dressed with fresh berries.  Both were lovely, but I preferred the chocolate mousse, which was soft and velvety and as light as a cloud.  The fresh berries were simple, but really did the trick of making the overall flavors in each dessert pop.

Service and Cost:
I'm happy to report that the service continues to be a home run, full of personalization and special touches from Chef Natasha, her brother Alex and the rest of the Bear staff.  They really do make you feel like at home, and my guests were pleasantly impressed.

Costs are moderate and include:

Appetizers: $6-$11
Entrees: $18-$42

3 Mmmms

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Fooditka In the Kitchen at Bear

I'm excited to bring you a very special treat today, as I go behind the scenes at Bear Restaurant.  For those of you who've been keeping up with my blog know how much I love their local, seasonally-driven menu, and its brother/sister team Alex and Natasha who run the restaurant, are totally awesome.

I had the opportunity to spend some time with Chef Natasha last weekend, as we went into the kitchen and she told me about the ingredients that inspire her, as well as leading me through each step of signature dish, Seared Divers Scallops with Sweet Corn Risotto.  In addition to being in the kitchen, Chef Natasha and I also got to sit down and conduct a more thorough interview about her culinary inspirations, Bear's interesting beginnings and other fun tid-bits.  You can see the interview currently on We Heart Astoria.

Hope you enjoy the video, and do leave me a comment and chime in with your thoughts about this awesome local eatery.

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Bear's Summer Menu

It's official...summer is in full swing, and I love that some of our local restaurants have rolled out special summer menus.  Bear is of course one such establishment you can count on to deliver something new with the change of the seasons.  Looking at their photo galleries on Facebook always inspires me, and when I got a peek of what they'll be offering this summer, I just had to share it with you:

Appetizers:
Pulled watermelon salad with extra virgin sunflower oil, parsley and sea salt
Tongue salad in aspic with beet horseradish and marinated mushrooms (for all you adventurous eaters!)
Oyster pond - shucked oysters, clams, scallop crudo, in fresh citrus juices, herbs, paprika oil and Alaskan salmon caviar

Entrees:
BBQ pork ribs in sour cherry sauce
Maine lobster
Diver sea scallops with corn risotto
Slow roasted duck with apples (signature dish)

Small Plates:
Gorgonzola and gouda mac 'n cheese with crispy bacon
Vegetarian earth and grains - buckwheat pilaf with pressed vegetables
Bucket of wings
Bowl of Siberian dumplings in dill and creme fraiche

Hope your mouth is watering and that you'll visit soon!

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Easter is Coming - Let's Start with Bear

With Easter fast approaching, you may be thinking about plans with friends and family.  While a lot of you may be going to see the family for the holidays or enjoying it in the comfort of your own home, lots of folks love to go out and celebrate restaurant-style, which is a lot of fun and exempts you of all that messy clean-up.

Lots of restaurants in Astoria are rolling out spectacular specials (and I'll get to those soon), but I first wanted to start with Bear.  Their menu attracted me especially, as it was very very rich and decadent, but also affordable for such an involved meal.  Check it out and if you're interested, I suggest you make your reservations soon.

Bear's Easter Supper (7-courses!)
4:30 p.m. - 9 p.m. 
$45/person

First Course
Warm bread, smoked butter and salt

Second Course
Double smoked veal sausages, pickled vegetable salad, strong mustard and beet horseradish

Third Course
Egg mimosa deviled eggs with potato, scallions and parsley, Alaskan salmon caviar and marinated herring

Fourth Course
Light spinach soup with chive cream

Fifth Course
A choice of...

Slow roasted lamb
Mushroom stroganoff fettuccine
Baked fresh catch of the day
Rabbit in a creamy white wine gravy
Whole roasted organic free range chicken (for two) - pre-order required

Sixth Course
For the table

Glazed spring carrots
Young white potato in dill and garlic butter
Spring greens mixed salad

Seventh Course
Easter cake with fresh whipped cream and farmer's market berries and fruit preserves

House wine carafe
White or red for $20

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Bear Rings in Spring with a New Menu Release Party

I know, I know...I just wrote about these guys yesterday but I can't help the fact that Bear's delicious grub is on my mind.  Recently asking their chef, Natasha about their seasonal menu, she revealed they're working on a soon-to-be-outed spring menu.

Well the time is here, the spring menu is ready and Bear is down to celebrate.  Join them this Friday for a Spring Menu Release Partay, where you'll get a taste of their new spring eats.  Here are the vitals:

Friday, March 2nd from 6:30 p.m. - 11:00 p.m.

They'll also feature some fun deals on select dishes, so make sure you come hungry, and bring plenty of friends.  Can't wait to welcome spring in this awesome way.  Just don't forget to make a reservation.  Click here to reserve a spot right from their website. 

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Bear - Starting the New Year with Yummy Specials

As we fall into the New Year, restaurants are starting to roll out brand new specials to get us excited about trying new things, and to motivate us to get out of the house.  Bear is a good example of this, as they've introduced lots of enticing daily specials that have certainly piqued my interest.  I wanted to share them with you here, and I hope you get out to enjoy some of them.

Tuesday - $5 specials at the bar
$5 wine, $5 mussels & fries, $5 cocktails

Wednesday - Whiskey and vodka flight from 6 p.m. - Midnight
5 shots of vodka or whiskey with a complimentary snack platter

Thursday - Wine flight from 6 p.m. - Midnight
Choose any 5 glasses of wine, with a complimentary snack platter (vegan option available)

Friday - Cocktails Happy Hour from 6 p.m. - 2 a.m.
Specials on classic and signature Bear cocktails

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Fooditka + Bear Thanksgiving Deal

This post is participating in the Astoria Blog Carnival, hosted by We Heart Astoria.

With Thanksgiving this week, lots of restaurants in the nabe are running some fun specials, while others are closing early.  Luckily for us, the newly opened Bear Restaurant will be open all night and featuring a sweet prix-fixe feast to boot.  Besides the menu sounding absolutely scrumptious, I also want to spread the news of a great deal if you mention my site.  Here goes...if you reserve your spot and mention "Fooditka," you'll get a complimentary glass of wine.

Now feast your eyes on this menu:

Thanksgiving Dinner at Bear

Thursday November 24, 2011
From 3 p.m. -10 p.m.  $55/person

Amouse Bouche - Stewed Mushroom Casserole

Choice of Appetizer
Roasted Beet Salad - Roasted beets, fresh carrot ribbons, sweet pickled onions, goat cheese, and parsley oil dressing
Butternut Squash Soup
Mixed Green Salad Fresh salad with radish, apple, walnuts and a cider dressing
Herring and Potato Three Shot Vodka Special Ice chilled vodka paired with house-pickled vegetables and cured meats

Choice of Entree
Turkey Dinner with Stuffing -Includes whipped mashed potato, homemade cranberry sauce and cornbread muffin
Diver Sea Scallops - Large sea scallops, pan-seared and served with shiitake-tomato-barley risotto
Balked Salmon - Served with couscous and Enoki mushrooms, drizzled with parsley oil
Sweet Potato Gnocchi - In a brown butter sauce with fresh sage and shaved Romano cheese. The Grizzly Our bear of a burger with a large helping of Bear Fries

For the Table
Bear Salad - Signature potato salad
Glazed Green Beans with ginger, cider and marinated garlic

Choice of Desserts
Sweet Potato Pie with ginger-lime- whipped cream
Poached Pears - dipped in chocolate and hazelnuts
Cheese Plate - A selection of fine artisanal cheeses plated with fresh berries and fruit, nuts, and local honey

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Enjoy this Bear of a Meal

I wanted to officially announce that the much anticipated Bear restaurant is celebrating its grand opening this Friday.  Excited about this news, I had a chance to preview their menu of Russian delicacies last week, along with my We Heart Astoria colleagues and friends, Vicky and Kimberly.   We all had a lovely time, mingling with fellow Astoria blogger friends such as WT and Erich from Gardenfreude blog.

Atmosphere:
Set in a quiet residential neighborhood on 31st Avenue near the East River, Bear's location is a bit remote, although still a good walk from the subway on a nice day and an easy few blocks if you opt for the bus.  I like that the street it's on is quiet and mellow, so if you're looking for a something private and personal, this will be it.

The dining room is long and rectangular, boasting a few comfy banquettes along the perimeter.  There's a bar towards the back of the restaurant, which reminds me of the one at Ovelia, a long, smooth piece of marble with a sprinkling of shiny, irregular flecks.  I like that the vibe is casual yet still nice enough to be the setting for a romantic dinner or a special occasion.  The center aisle is wide and flowy, allowing patrons and staff to walk through freely, promoting a collaborative and open atmosphere.

Food:
I liked that the format for the party included a buffet, which was refreshed every couple of minutes with new and exciting dishes.  Although we tasted a whole bunch of typical Russian foods, the ones below specifically stood out.

Roasted Tomatoes -As you can see from the above picture, these tomatoes were gorgeous in color and even more impressive in taste.  Soft and juicy on the inside, they had a hint of sweetness but also lots of great acidity.  Thin slivers of fresh basil added a shot of earthiness and freshness characteristic of a quality tomato.

Potato Salad - Absolutely loving this dish, it reminded me exactly of the type of potato salad my mom and aunts would make at home and serve at every family get together.  It's truly a European version of a classic potato salad, made with sliced carrots, peas, pickles, and a few pieces of smoky ham.  My family omits the latter ingredient, but I thought it was a great idea that brought the salad to a new level.

Roasted Duck - Once again, each bite of this hit home, as it was a slow roasted duck that was tender and shredded to delectable pieces.  It tasted incredibly rich, given it was cooked for about 9 hours, developing intense flavors that were comforting and just right on this cold November night.

Potato Pancake Poppers  - These reminded me of mini latkes, however, they were round and shaped like a croquette.  Fried to perfection, with a golden brown crust, they were crunchy with a soft interior - the whole combination was addicting and extremely poppable. It's no wonder that most of us went back for seconds and thirds.

Mushroom Salad - Russians sure love their mushrooms, and there were two types of mushroom salads featured that night - a cold, pickled version and a warm one too.  I preferred the latter, made up of thinly sliced baby bella mushrooms in a tangy cream sauce, coupled with fresh dill.  It was a lovely side dish that held its own next to showpiece foods such as the duck.

Sweet Potato Gnocchi - A true show-stopper, this dish was a Chef Natasha original.  Looking like pretty little orange torpedoes, the gnocchi was nice and tender, coated in a brown butter sage sauce and salty Romano cheese that made you stop, chew slowly, and just savor each bite.

Service and Cost:
Hospitable, friendly and family-oriented are ways I'd describe the service at Bear.  Run by a family of native Russians from Kiev, Alex (front of house) and Natasha (chef) they do a great job at making everyone feel at home.  Even welcomed by mama and papa Pogrebinsky, the party at Bear was a true family affair, and one I'd love to be a part of any day.  Russian or not, they'll welcome you with open arms (and a vodka shot in hand).

Costs are moderate and include:

Appetizers - $9 - $14
Entrees - $19 - $28
Sides - $7 - $9
Late Night Menu - $8 - $19

Bear opens this Friday, November 11th, so come by and make sure to check it out.

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com