Restaurant Review
07 Jun 2007

Peter Luger – Brooklyn

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7 Comments

May 28, 2007
Cuisine: Steakhouse

178 Broadway
Brooklyn, NY 11211

Phone: 718-387-7400
Website: www.peterluger.com

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Onion, Rye and Salt, White (complimentary)

Luger Burger with Cheese ($10)

Luger Milk Chocolate Coins (complimentary)

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After a seven mile run along the scenic East River, The Astronomer and I were ready for day two of our food tour. We hopped on the F train, transferred to the M, and eventually arrived in Williamsburg, Brooklyn at Peter Luger.

Peter Luger is famous for their superior steaks, but we came for their lesser-known hamburger. Ever since discovering Alan Richman’s list of “The 20 Hamburgers You Must Eat Before You Die,” I’ve been aiming to try them all. Richman’s fourth ranked Rouge Burger in Philadelphia did not disappoint, so I had particularly high expectations for the second ranked Luger Burger.

The Astronomer and I shared a Luger Burger because we had big eating plans ahead of us. The burger’s base price is $8.50 and cheese is available for an additional $1.50. Unlike the kind folks at Momofuku, we were charged a split fee of $3, which was disappointing considering what a well-regarded restaurant Peter Luger is. Before our burger arrived, we enjoyed some complimentary bread with butter. My favorite was the white dinner roll because it had the fluffiest interior.

At last our burger arrived and it looked delectable—thick meat patty, melted cheese, and sesame seed bun. We cut the burger in half and dug right in. Even though we ordered our hamburger prepared medium, it came out a tad pinker than we had hoped. But because the meat was so juicy and flavorful, we really didn’t mind too much. The highlight of the hamburger was definitely the meat; we could taste the impeccable quality in every bite. Neither of us bothered to slather ketchup on our hamburgers because they were so good as is. Disappointingly, the cheese and sesame seed bun were forgettable.

The Luger Burger’s patty is without a doubt top-notch, but the Rouge Burger offers a more complete hamburger package in my book. #4 > #2. The milk chocolate coins provided a pleasant conclusion to our meal.

Peter Luger Steak House on Urbanspoon

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Restaurant Review
06 Jun 2007

Babycakes – New York City

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14 Comments

May 27, 2007
Cuisine: Desserts, Bakery

248 Broome St, New York 10002
Btwn Orchard & Ludlow St

Phone: 212-677-5047
Website: www.babycakesnyc.com

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Chocolate Spelt Cupcake with Rich Chocolate Frosting ($2.95)

Vanilla Spelt Cupcake with Zesty Lemon Frosting ($2.95)

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The cupcake craze taking over New York City and Los Angeles has yet to hit Philadelphia so I included a handful of bakeries specializing in cupcakes on the food tour. BabyCakes was the first one we hit up since it was located near our shelter in the Lower East Side.

Babycakes differentiates itself from the sea of competitors by offering vegan cupcakes. Erin McKenna, BabyCakes’ founder, virtuously touts on the bakery’s website:

In a city dominated by cupcakes overflowing with sugar, flour and butter cream, it’s easy for those with delicate tummies to feel left out. BabyCakes offers all natural, organic and delicious alternatives free from the common allergens: wheat, gluten, dairy, casein and eggs. Rest assured, all sweeteners have been chosen responsibly and used sparingly. White sugar will never be found in our bakery, nor will we ever use toxic chemical sweeteners. Instead, most products are sweetened with agave nectar—a natural syrup from a cactus which is low on the glycemic index and often a safe alternative to most non-insulin dependent diabetics. Occasionally, unprocessed and unrefined sugar is used in certain goods, although sparingly.

Curious to try sweets made without the usual suspects, The Astronomer and I picked up two cupcakes to-go. He chose lemon, while I went with chocolate. We dropped off the cupcakes in my brother’s apartment then headed off to dinner. Hours later when we returned to enjoy our treats, the frosting had unfortunately melted due to warm temperatures both inside the apartment and the cupcakes’ plastic container.

While I must admit that the frosting-less cupcakes looked a little pitiful, they still tasted great. Both cupcakes were sweet and moist—the lemon one was tart and the chocolate one was very chocolaty. When it comes to cupcakes, I totally appreciate one-dimensional flavors. The texture and taste achieved without butter or eggs by the clever bakers at BabyCakes is very impressive.

Babycakes NYC on Urbanspoon

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Restaurant Review
05 Jun 2007

Momofuku Noodle Bar – New York City

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4 Comments

 

 

momo door

May 27, 2007
Cuisine: Noodle Shops, Japanese

163 1st Ave, New York 10003
Btwn 10th & 11th St

Phone: 212-475-7899
Website:www.momofuku.com

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Ramen with Shredded Berkshire Pork ($10)

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Our second stop on the NYC Memorial Day food tour was at Momofuku Noodle Bar. The Astronomer, Miho, and I managed to save enough room to share a bowl of pork ramen even after some hefty appetizers at Dumpling House. Regrettably, our appetites weren’t sufficient enough to order the Berkshire Pork Buns, but they are definitely one of my favorite menu items.

My brother introduced me to Momofuku over a year ago and I try to return whenever I’m in the city for work or play. The noodle bar is literally the the size of a shoe box and is almost always packed during peak dining hours. I was expecting a ridiculous wait for a table since Momofuku’s chef and owner David Chang recently won the 2007 Rising Chef Award from the James Beard Foundation. I was pleasantly surprised when we were seated only after three minutes of idleness.

One bowl of pork ramen was the perfect portion for the three of us after our Dumpling House binge. Although we felt a little strange ordering a single bowl of ramen, our waiter was totally cool with our request to share (unlike the folks at Peter Luger—details to come).

Authenticity aside, the pork ramen is a brilliant creation. The long strands of noodles are perfectly al dente even when dunked in the steaming savory broth. The Astronomer and Miho both commented that the broth was most excellent, but I found it a tad too salty. The bamboo shoots, fresh peas, and scallions go wonderfully with the ramen and provide both texture and freshness to the dish. The shredded Berkshire pork, though noticeably fatty, is my favorite element for its unrivaled flavor.