Striking would be the word for this wild game meets urban dandy brunch Den. The hunting theme decor sets the tone to another trendy spot by Toronto’s night life mogul Charles Khabouth.
Quite obviously, the menu is heavy on the meat side – but there are good options all around. The decor pulled us in for brunch regardless. The limited menu was countered by good service from holster-wearing weight staff.
Our plate of scrambled eggs on puff pastry, filled with ricotta and asparagus was quite scrumptious. While the Benny Trout with its well poached eggs on English muffin sided with hollandaise sauce was a tasty take on the standard.
All-in-all Weslodge’s culinary edge cuts through the heavy handed – yet inspiring – design to hold interest and make it a good-go.
With its exposed brick walls, oil lamps, postal boxes, a wooden library, high ceilings and a room hidden by white drapes, Public gives an overall industrial feeling while still feeling friendly. Situated in a former muffin factory, Public was designed by the Avroko group, who were awarded ‘Best Restaurant Design’ and ‘Best Restaurant Graphics’ by the James Beard Foundation for this striking restaurant with its polished rawness.
Public has earned one Michelin star for what may be the most creative brunch in New York; offering truly global fusion cuisine. The serving staff is usually quite friendly, but the hostesses can be off putting. They are usually a bit young and seem to be hired for looks over experience, but that is nitpicking. The real star is the wonderful food, which always has us coming back.
The perennial go to dish is the Turkish eggs. Which I believe is one of the top two egg dishes in New York. (the other being the Truffle Egg Toast at ‘Ino). Two perfectly poached eggs resting in pure Greek yogurt surround with a spicy melted butter, infused with kirmizi biber (Turkish red pepper flakes). Accompanied with a soft in the middle, crispy on the crust grilled sourdough, the only issue with this dish is the addiction it creates and the lengths you will go to for satisfaction.
Each plate is its own entity, with a menu designed as carefully as the space. From the Lentil and avocado salad with with pomegranate molasses to the Coconut Pancakes with Fresh Ricotta, Mango Salad and Ginger-Lime Syrup nothing is amiss.
Another item definitely worth a try is one of the top best Virgin Mary’s. With just the right amount of spice and a deep tomato flavor and cilantro. It certainly helps that they make their own vegetable juice and use a mix of salt with fresh black pepper to rim the glass.
Black pudding waffles with red wine poached pears and whipped foie gras butter
After living in the East Village for nigh twenty years, my opinion is that the Heart is the corner of 7th st. and Avenue A, and the Aorta is St. Marks Place (8th St.). Nestled on the northern side of St. Markes between Avenue A & 1st is Cafe Mogador; a restaurant we patroned about two times a week between 1993 and 2010.
One of the first Moroccan restaurants in all of NY, Mogadar opened in 1983 and has seen steady clientele ever since. Which is not surprising given their combination of wonderful location, modest relaxing decor, easy going atmosphere, an attentive yet relaxed staff and, most importantly, absolutely delicious fare. The restaurant recently underwent an expansion, but kept on are the old photographs of Moroccan natives and the sidewalk dining, excellent on sunny days.
Saturdays and Sundays are home to one of the steadiest brunches in town, full without the stresses of many of the more trendy spots, though sometimes the wait can be a bit long. The weekday breakfast specials, in true East Village fashion, are served until 4:00pm. They are a delicious collection of mostly organic ingredients and with a slightly different variety then your average cafe.
All of the specials feature perfectly poached and organic eggs accompanied by orange juice and a well made illy coffee or a soothing and classic Moroccan mint tea, served in traditional silver pot with glasses. Moroccan Eggs: poached, with spicy tomato sauce, Middle Eastern Eggs: pached with hummus, tabouli, salad and za’atar pita or Halumi Eggs: poached, with roasted tomato, halumi cheese, olives, salad and za’atar pita.
The weekday lunch specials are a mouthwatering as well, our favorites being the Roasted Eggplant Pita featuring tomato, boiled egg, tahini & parsley and the Grilled Hanger Steak sandwich accompanied by lettuce, tomato, roasted onion, horseradish mayonnaise on semolina. An inside joke is the daily board special: the fragrant tomato-ginger soup has been on special for about 7 years now!
The Moroccan Tagines are airy, smooth and full of flavour, available in five different options. The menu also includes grilled meats, a variety of salads and middle eastern plates. The mezzes are the perfect companion for just about any meal at any tie of day.
A true delicacy is the Bastilla – a classic of Moroccan cuisine that consists of pastry layers (similar to puff pastry) filled with shredded chicken, lemon flavored eggs, almonds & cinnamon. And to put a bit of spice on everything is the home made Harissa; a spicy paste condiment made with hot peppers, garlic, olive oil and middle-eastern spices.
Cafe Mogador is a true part of New York City life. Thank you for all the great meals and memories!
Japanese Restaurant & Dessert Bar
(1) 212 974 6012
705 9th Ave, New York NY 10019
(Btw 48th – 49th St)
Japanese restaurants are always such a wonderful experience. The otaku culture finds a wonderful outlet in creative cuisine. The plating alone makes one anticipate and salivate for each dish, casting an eye towards the kitchen door.
Since 2006, one can find the small restaurant Kyotofu just a few blocks off time square. A savior when venturing in the theatre district, with its endless rows of xeroxed fare, the exquisitely designed eatery specializes in small plates and variety of uhmm-inducing desserts. The sweets are guilt -free, being delicious and light at the same time! They also create perfect macaroons and others sweets to take home. The chocolate cupcakes can create a serious addiction,while the heart shaped ones can make lovely gift a in their elegant packaging.
Green Tea Soba Noodles served chilled with a soy-sake broth, daikon & wasabi
Roasted Kabocha And Chestnut Soup japanese pumpkin, kombu & daikon
Black Sesame Sweet Tofu hoji-cha roasted green tea syrup, black sesame tuile & goji berry