Murray's Cheese Bar

Ok, so one of my favorite foods in world is cheese and Murray's has some of the best, if not the best, cheese in the city.  If you love cheese as much as my friend Natalie and I do, then you will make your way over to Murray's Cheese Bar on Bleecker.  One must have real determination to eat full-on courses of cheese.  We didn't have a reservation and luckily, sat down immediately which I think is unheard of in the New York dining scene lately.

 

It was a lovely, cozy winter scene (and thank goodness about to end) with cheese oozing out of every menu section.  We took the suggestion of our waitress and had the seasonal cheese flight with condiments, such as carmelized onions and brandy-soaked cherries, that only enhanced the cheese.

 

Grilled artichoke hearts with mixed greens, served with buttermilk dressing.  This was the only item we had without cheese, but was diary.

 

 

Murray's Cheeseburger with the overindulgent Rarebit Cheddar sauce (sauce is made by blending cheese and mustard into a Bechamel sauce).  Rarebit is of Welsh origin and usually served with eggs.  Murray's typically serves the burger with a brioche bun, however, the night we dined, it was thick, oiled toast.  Having the sweetness of brioche would have played nicely with the salty cheddar.

 

 

Needless to say, we couldn't stomach dessert especially since everything had more...cheese!

 

 

Shanghai Asian Manor

Shanghai Manor in Chinatown almost always has a long wait, but happens to be worth that long wait (we went on a Saturday night and only stood about 20 minutes).  This is a typical Chinese restaurant with the typical fare, except Shanghai Manor's food is mostly appetizing.  For instance, every time I have dined at Joe's Shanghai and ordered anything other than soup dumplings, I notice all dishes taste exactly the same.

Egg drop soup (beaten eggs in chicken stock) - usually in American Chinese restaurants, cornstarch will be used to thicken the soup, which in this case, I believe has been done; however, it did have a smooth taste.

My biggest complaint with scallion pancakes is the amount of oil dripping from them, but these were perfectly crisp and doughy inside.

The infamous soup dumpling and, as I shared on Twitter, the quality on-par with Joe's.  Without a doubt.

In typical American Chinese fashion, the food is laden with sauce.  The chicken with cashews and peppers was light(er), but had flair!

The Lo Mein was entirely too saucy.  I couldn't get more than a bite down.  All in all, the food here is of quality, but I would stick with appetizers and dumplings.

A Fork in the Road: Istabul, Turkey Part I

This past October, my most favorita travel partner, Kerri and I traveled to Turkey for 8 days and spent it with what I like to call 'authentic locals'.  We had some lovely and fun experiences thanks to our gracious host, Ali.  We were very lucky to have a super knowledgeable guide taking us around Istanbul after having guides that were not-so-interesting on other trips.  Our trip was definitely enriched by having Ali giving history of landmarks, neighborhoods and most importantly, history of the empires. 

 

The evening we met, we made the decision to jump in a cab and head to a 'real' fishing town for dinner.  For those that apparently think Ortaköy is a fishing town (like us), you are wrong.  Instead, we head for Forsa Balık Restoran, a restaurant in the town of Samataya. 

Outside, overlooking the Blue Mosque, Hagia Sophia and a full moon, we dined on the Sea of Marmara's bream and sea bass.  Naturally, the fish was fresh, and tasted as such; though I would choose grilled over anything fried. 

We had meze of muhammara (a spread having both Circassian and Syrian origins, prepared with from Aleppo pepper paste, ground walnuts, tomato paste, bread crumbs, garlic, and spices.  This was the best version I had in Turkey) and deniz borulcesi (looks like seaweed, tastes like seaweed...hey, it is seaweed but surprisingly delicious- always served with a pungent and tangy vinaigrette).
Ali ordered us an arugula salad with cucumbers, tomatoes, radishes and carrots.  Why is it vegetables in other countries taste so much better? 



Me (left), Ali (center), Kerrita (right)

 

Ahhh, the Grand Bazaar.  Don't like it.  Especially the haggling.  Kerri and I went on a search forever looking for Kara Mehmet Kebap Salonu in the Bazaar and finally found it in a serene courtyard.  This courtyard is a perfect retreat from the bustle of the Grand Bazaar.  Let me tell you, this was worth the 45 minute search. 

Our pita appetizer

Unbelievable, tender, spicy meat kebabs served over rice and with cacik (yogurt, chopped cucumber with finely chopped garlic and mint leaf)....actually, the best we had in Turkey.  It should be, the guy has been cooking them for over 30 years.

......an equally delicious chicken kebap over rice with sumac onions and cabbage.  Even after this heavy food, we didn't feel the slightest bit sluggish.  That's sayin' something!

Kerri's Çay (Turkish tea) from next door served with a tiny Turkish Delight and my Turkish coffee.  I might be the only person that actually loves Turkish Delights.  Bring um on!

Iç Cebeci Han No: 92, Grand Bazaar

A Fork in the Road: Trio (Austin, TX)

Trio at the Four Seasons in Austin is mostly known for their incomparable Sunday Brunch; unfortunately, the same cannot be said for the dinner.  Considering how much I love the Four Seasons, I thought this would be a homerun.

Texas Shrimp with Chili Cocktail Sauce, but lacking chili.

The Republic Square Salad boasts housemade farm cheese, variety of colorful peppers, cherry tomatoes and a bizarre puffed rice addition.

Trio of melons with goat cheese and bacon would have been delightful had the melon had sweetness.

Quail with leek and pecan (another Texas favorite) dressing and blood orange marmalade.  Not surprising this was the overall standout in the appetizer section.  Quail was perfectly cooked and blended well with the acidity of the blood orange.

Again, unsurprisingly, the steaks are what to order here.  14oz bone-in Ribeye cooked perfectly medium-rare.

Grouper atop green mole, pea shoots and radish was under salted.  The fish was cooked nicely, but tasteless.  I was hoping for the mole to make the fish really pop, but it disappointed.

	Truffle mac&cheese - as long as you are going to use truffle oil (not my favorite), at least use enough to taste.
	Shiitake Mushroom Confit - oily
	Creamed, full leafed spinach with mascarpone and havarti- oily
	Crispy brussel sprouts with lemon
	Finally, an extremely over-buttered loaded baked potato with chorizo and scallions.  So much so that you couldn't taste the chorizo, or anything else for that matter.
	Trio is overpriced for quality, unless you are looking for a good steak, in which case, go to Original Hoffbrau (guys, it's still good).

A Fork in the Road: Local Foods (Houston, TX)

 

I have been waiting a lonnnggg time to see Houston finally beef up with inexpensive and tasty lunch spots.  It used to just be places like Goode Company BBQ/Taqueria, Cafe Express, Nit Noi, but now you have a places like Relish and Local Foods, brought to you by Chef Dylan Murray of Benjy's.

Chef Murray uses the local farms and seasonal foods to create his menu and I love the concept of any of the sandwiches can be prepared as salads.  Unfortunately, I wish I had gone with my gut and ordered the crispy chicken sandwich because the turkey sandwich components were there, but somehow missed the mark.  The pretzel roll, amazing.  Freshly sliced turkey, present, but dry and the accoutrements did not help.

Since my brother's discovery, and obsession, began last year with banh mi's, that is what he ordered.  He mentioned what I was thinking, which was the $10.5 price tag of the sandwich which was the 'most expensive banh mi' he's ever ordered.  This is usually a sign it won't be as good as you want it to be.  It was good, not great.  The element that saved these sandwiches, and their price tags, were the sides.  My favorite was the kale with raisins, pinenuts and parmesan.  The savory parmesan paired nicely with the sweet raisins. The four bean side with edamame, kidney beans, green beans and garbanzos was hefty, but good.  Cabbage slaw with edamame, bean sprouts and lemongrass vinaigrette was a interesting take on slaw and texturally.   Less impressive were the beets, but I suppose I don't really love shredded beets, with pistachios or not.

Now, ironically, what I thought were the best foods, were the salads.

The Spicy Szechuan Tofu salad with broccoli, sprouts, black rice and a mint-kaffir vinaigrette was lighter than you would think, although it drowned in dressing.

Saved the best for last....arugula, shrimp, wheatberries, cranberries, Texas honey pecans, pecorino and lemon-thyme vinaigrette. YUM YUM YUM.  Light and easily one of the best shrimp salads I've had.

Who wouldn't want to go Local Foods when you can get fresh ingredients AND see this little guy?

The Brooklyn Star

Rare is a word to describe my travels to other boroughs and what a shame it is.  I mean, Brooklyn is the new Manhattan of dining and beyond, right?   The moment I set foot in The Brooklyn Star, it's a love of the wooden tables, silver globe lighting, Mason Jar glasses.  Upscale country. 

And upscale drinks.  The Gordons Breakfast of gin, cucumber, hot sauce and lime is my quintessential summer cocktail...light, refreshing, and the hot sauce packing the slightest punch. 

Oh, the Bloody Bull.  Vodka, housemade beef broth (admittedly this is not difficult to make) and pickled beans.  Reading 'beef broth' makes it seem heavy, but it isn't and it does what it is intended to do.  Hair of the dog!

I was torn between the breakfast torta, masa cakes or the fried chicken and waffles which are the obvious choice.  Fortunately, I went against the grain and ordered the masa cakes with housemade chorizo, black beans and poached eggs.  Always one to shy away from poached eggs, I might again after this dish.  All elements jived so wonderfully with the masa starch, almost-refried-textured black beans, tender choizo and pico.  It was so good.

Perfectly sweet without syrup blueberry Johnny Cakes, eggs, thick has brown disc ala Potato Darphin and house bacon.  My only compliant was the bacon.  I love a piece of bacon fat, but not whole pieces of lardon as a breakfast side.

I can't wait to go back and definitely worth traveling short distances for!

A Fork in the Road: Lambert's (Austin, TX)

Some folks want 'fancy' BBQ, others don't.  My thought is why mess with something that isn't meant to be fancy.  Barbecue isn't meant to be fancy, elegant or any variation of the word; yet, for some reason, Austinites love Lambert's 'Fancy' BBQ, a love affair I do not understand. 

First off, it is chalk-full of extremely loud fraternity and sorority kids milling about (to be expected) and while the live music at night is a nice (free) addition, the guy running the soundboard clearly doesn't know his craft.  The scene upstairs was far too ear-splitting in which to dine.

Moving onto the food. 

I liked the composition of the deconstructed salad, from taste to colors.  The royal purple beet juice bled into the horseradish creme fraiche, dressed with only a few pieces of celery heart and covered with tiny flecks of Parmesan.

The brisket I was less impressed with.  Almost dry-to-the-bone with the pickled vegetables being the only accoutrement to save the dish.



Steamed broccoli with onions and garlic - Good

Brussel sprouts in brown butter (and always a hit with bacon) - Great



 Sauteed lemon spinach - Excellent

 The verdant colors of the side vegetables just make you want to eat healthy.  Every single one was tasty.  Thanks to my brother for suggesting these. 

The winner of the evening was cold smoked Lockhart quail, Mexican rice stuffing, cheese enchiladas, fried quail eggs and ranchero sauce.  Wooooweeeeee!  Just look at it.  Hearty, no?  By the way, Forkers, cold-smoked does not mean the dish is cold.  It is simply the process of smoking the meat in temperatures not to exceed 100*F.  I've never seen a hunk of quail as big as this before, nor prepared as well. 

Two disappointing dishes:

After seeing Green Chili Queso on the menu, it was the entire reason to try Lambert's.  What a disappointment.  It may seem silly to some, but this girl knows her queso.  There would have been more green chilis had a can of Rotel been added and it would have definitely thinned it out a bit.  Thick queso on thick chips is gross!

I like to see how restaurants specializing in meat dishes will execute the lone, or two, seafood dishes. In this case, the Gulf fish in an artichoke/crab/tomato barigoule was plated well, but lacked any flair. 

A Fork in the Road: Perla's (Austin, TX)

Located on South Congress, Perla's is a seafood restaurant with a steady following.  Perla's has a lovely white-washed nautical interior completed with netting, fish tanks and blue & white stripes.  I actually felt like I was dining somewhere in Cape Cod or the Hamptons. 

This was a large group dinner, but I honestly couldn't snap photos as fast as the food was going in my mouth.  What a shame I didn't get the other dishes!  My dishes, naturally, are the only photos I got.

 

Roasted beets, Cambozola cheese, pumpernickel croutons, mâche, and Aquavit honey.  It was beautiful arrangement on my plate; I don't think I've an enjoyed a beet salad nearly as much as this one.  It almost sounds like too many ingredients, but alas, it was not!

 

Thank you to my friend, Maria, who suggested (or better yet, told me) I order the Oak grilled Gulf Redfish on the Halfshell.  YUM! YUM! YUM!  What halfshell means is grilling on the skin-side without having to flip the fish.  This allows the oils to cook into the fish and it won't dry out.  You don't even need the sauces they serve to accompany it.  It is one serious fish.

Light and Luxurious Gingered Semifreddo - There is a reason this is at the top of the dessert menu.  I didn't have a bite of anything else, but I am sure nothing could have topped this.  Again, another dish with what sounds like many ingredients, was not.  This was a cold semifreddo served with olive oil cake, plum sake sorbet, pink peppercorn crisp and Greek yogurt underneath.  Be still my heart!

One awesome addition:  Our waitress was an English major and I've never heard better descriptions of menu items....ever.

Co Ba Vietnamese

Vietnamese has been on my mind for a long while and oddly enough, in a town full of Asian dining trucks/malls/restaurants, Vietnamese has not really had a presence in the New York dining scene.  To my surprise, Houston is the most densely populated city with Vietnamese people.  Luckily, there is a restaurant near my apartment in Chelsea that seems to be undiscovered.

Suon nuong – finger-lickin’ lemongrass baby back ribs and the meat falls off the bone, topped with crushed peanuts with short grain semi-sweet rice cakes.

Muc chien don – chili-pepper fried calamari with tamarind-lemongrass sauce and just a touch oily.

Banh uot thit nuong – honey glazed pork with Vietnamese ham served over rice ravioli with basil, cilantro, cucumber, bean sprouts, crispy shallots and chili-lime sauce. The ‘ravioli’ were rice ribbon nests and the chili-lime sauce wasn’t saucy in the slightest, but more of a vinaigrette. This is a must!

Com tho ga – clay pot baked ginger chicken with shitake mushrooms and onions over rice. This dish is perfect to edge you into fall with its heavy pepper undertones.