Sadelle’s – New York

Sadelle's - New York

My trip to New York City coincided with Rosh Hashanah, which meant that my brother’s apartment was chock full of bagels, smoked fish, and bear claws, all of which were sourced from Sadelle’s.

An ambitious new-school Jewish deli from the folks at Major Food Group, Sadelle’s opened a few days prior to my arrival, and my bro and sister-in-law were early adopters.

Sadelle's - New York

Since I liked what I tasted, and I’ve yet to meet a Jewish deli that I didn’t love, The Astronomer, June and I made our way to Sadelle’s for lunch during our stay. The wait for a table bordered on tortuously long, but that’s par for the course when it comes to dining at a hotly anticipated restaurant during its first few days of business.

Sadelle's - New York

According to the New York Times, Sadelle’s was first imaged as a bakery for Melissa Weller, a pastry chef who experimented with bagels while working at Per Se. The menu has since evolved to include all manner of traditional Jewish appetizing during the day and caviar service at night. Continue reading ‘Sadelle’s – New York’

Sweets and the City: Cake, Paletas and more!

OddFellows Ice Cream Co. - New York City

When The Astronomer and I visited New York City in the past, we’d arrive with long lists of places to eat, sights to see, and people to visit. Traveling to The Big Apple with June last fall, we took a more laid back approach. Instead of filling our itinerary with lots of “stuff” to do, we spent our days wandering and snacking around TriBeCa and the East Village. Here are some of the sweet detours we took along the way…

Dough - New York City

A trip to New York isn’t complete without a doughnut from Chef Fany Gerson. She opened a Manhattan outlet of Dough in 2014, which made it much easier for us to get our deep-fried high on this visit. Making the trek to Bed-Stuy would’ve been pretty tough with a baby.

Dough - New York City

The flavor that caught our eye was the Tropical Chile, a giant yeast doughnut glazed with a chili-spiked passion fruit icing. It was tangy, hot, and sweet. Delightful.

Continue reading ‘Sweets and the City: Cake, Paletas and more!’

Bò Lúc Lắc – Vietnamese Shaking Beef

Bo Luc Lac - Vietnamese Shaking Beef

When I was gifted four beautiful steaks this past Christmas, I briefly considered wrapping the fillets in bacon or chopping them coarsely for a tartare. But when it came down to it, The Astronomer and I both desired Vietnamese food, so “shaking beef” ultimately and unsurprisingly won out.

Since my family does not have a go-to recipe for bò lúc lắc, I turned to Chef Charles Phan of San Francisco’s The Slanted Door to guide me through the process. You could say that he’s got a way with shaking beef

Traditionally, this dish is prepared in a seasoned wok over a flame, which imparts an intense sear on the beef and cooks the entire dish with a flick (or two) of the wrist.

This pared down recipe caters to the home cook and yields immense reward for very little effort. While using a saute pan on an electric stove offers significantly fewer BTUs, the results were most satisfactory. We’ll be making this recipe again and again.

  • 1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
  • 2 tablespoons chopped garlic
  • 2 tablespoons sugar
  • Salt and pepper
  • 5 tablespoons neutral oil, like corn or canola
  • 1/4 cup rice-wine vinegar
  • 1/4 cup rice or white wine
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 red onion, peeled and sliced thin
  • 3 scallions, trimmed and cut in 1-inch lengths
  • 2 tablespoons butter
  • 2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves
  • 2 limes, cut into wedges

Bo Luc Lac - Vietnamese Shaking Beef

Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours at room temperature. (Refrigerate if your kitchen is very warm.)

Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

Bo Luc Lac - Vietnamese Shaking Beef

Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes.

Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat. Continue reading ‘Bò Lúc Lắc – Vietnamese Shaking Beef’

Ivan Ramen – New York City

At the pace I’m writing these days, I’ll be posting my 2015 “Year in Delicious” retrospective sometime in early spring. So it goes… Onward!

Ivan Ramen - New York City

Following Chop Stick Nation, The Astronomer, June, and I drove to New York City for our first official family vacation. Traveling with June, 10 months old at the time, was pretty great because she was starting to take in her surroundings and appreciate little adventures, especially culinary ones.

Ivan Ramen - New York City

For our first meal in the city, we headed to Ivan Ramen for a late lunch. Ivan Orkin, a self-described “Jewish kid from Long Island,” made a name for himself in Japan prior to opening two outlets in New York. We had the restaurant all to ourselves at this hour.

Ivan Ramen - New York City

Before noodle slurping commenced, The Astronomer and I shared two starters. The L.E.S. Bun ($11) paid homage to the restaurant’s neighborhood (the Lower East Side), stuffing pastrami in between steamed buns with karashi mayo and a daikon slaw.

While the bun was plush and the pastrami well-seasoned, the mustard-infused mayo was sinus-clearingly potent and unfortunately dominated every bite. Continue reading ‘Ivan Ramen – New York City’

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