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Josh's Reviews: New York
 Each link includes the first part of the review. Many of the reviews also include pictures of the individual dishes.
2012
New York Restos: Tertulia, Old Homestead, Del Posto, North End Grill, Cafe Sabarsky, Ai Fiori, Il Buca Alimentaria and Vineria
Wednesday, April 11
Ahhhh!! New York in the spring!
Tertulia
A very casual, Spanish influenced, pub-like resto, with comfortable bar seats (where I chose to eat). Recently awarded 2** by the NY Times. Also, Chef Seamus Mullin just received Time Out Magazine, New York award, New York Chef of the Year for 2102.
The Old Homestead Restaurant
The Old Homestead resto, in the Meat Packing district, is a place that people typically go for steak. It is one of the oldest restaurants in New York
Del Posto
Yes, another Mario Battali outpost. But, chef Mario does a rather outstanding job with every resto he has opened. He has a very good staff and a very good business partner. Del Posto is his high end opus.
North End Grill
Chef floyd Cardoz, former chef at Danny Meyer's Tabla, now closed, is the resident kitchen leader.
Cafe Sabarsky
With all of my indulgences over the past 2 weeks, in Italy and NY, and considering my parallel and gradual weight gains, I avoided one of the great reasons for just eating here: the sweets. Cakes and tarts here are of Vienna quality at its best: sacher torte, klimttorte, rehrucken, etc.
Ai Fiori
This Restaurant is one of the very few in New York offering a very sophistcated take on Italian cuisine. The highly regarded chef is Michael White.
Il Buca Alimentaria et Vineria
This resto just won Time Out NY magazine's Food and Drink "Instant Classic Award".
2011
New York Restaurants: Lincoln, Maialino (brunch;dinner), Hill Country Fried Chicken, Casa Mono and Ilili
Wednesday, April 6
Lincoln, Lincoln Centre
Walking into the restaurant, up the stairs, one is greeted by a very large, long open kitchen, apparently well organized and truly bustling. The room is quite fabulous, open and airy with floor to ceiling windows, cozy dark booths and open tables.
Maialino
Maialino has a very informal, rustic decor in keeping with the theme of the menu.
We began with fried artichokes accompanied by an anchovy bread sauce. The pieces of artichoke were a bit too greasy and not crispy enough. Anchovy sauce a bit overwhelmed the flavour of the artichokes, but was terrific with bread for dipping.
Brunch at Maialino
My main was tripe in a mildly spicy tomato sauce, topped with a fried egg. What a wonderful combination of textures and flavours for me, although one must acquire a taste for tripe.
Hill Country Fried Chicken
I heard a lot about this well known spot and chose to go for lunch.
Fries have a crunchy skin, soft interior and are remarkably ungreasy and quite tasty. It seemed like they were baked not fried, but they were fried.
Casa Mono
Casa Mono is a very small resto, with 14 counter seats and only 7 tables and by virtue of it’s size quite noisy.
I began with crispy, corn meal breaded, deep fried, Chopitos (baby squids) with melted onions and baby bok choy in a squid ink vinaigrette. The squids were terrific, a great snack or starter, but the accompaniments seemed extraneous and really added nothing to the dish.
Ilili Lebanese Restaurant
When we were seated we were immediately served labneh with crispy flatbread and olives.
We began with the old standard, babaganoush with tahini and olive oil. This dish was disappointing. Not enough smokiness and it was too tart.
2010
Bill's Bar and Burger, New York
Tuesday, April 6
Checked out another vaunted New York burger joint. Another resto that uses a Pat Lafrieda (the well known New York butcher) beef mix. The burger arrived medium to well and I requested medium rare. The Burger had too much cap fat in the mixture and too much gristle. It was flavourful though. Not a fave!
Colicchio And Sons, New York
Colicchio and Sons is the hot new spot from well know New York chef, Tom Colicchio, owner chef of restaurants Craft and Craftsteak. He is also head judge on the tv show Top Chef, so my expectations were high.
In New York At Marea Restaurant
Sunday, April 4
I began with ricci, simply sea urchin, topped with lardo and sea salt. The creamy urchin roe, fragrant with the smell of the sea, a mild iodine aroma, went so well together with the fat of the lardo.
In New York at DBGB, Daniel Boulud's New Resto
Wednesday, March 31
Although the restaurant is very noisy one can easily hear your own surrounding conversation.
Perry Street Restaurant, New York
Saturday, February 13
This new retaurant by Chef Jean George Vongerichten is located in the Meat Packing District in a building by architect Richard Meier. The ovens are manned by his chef son. For my lunch, the standout dish was a wonderful lime flavoured chicken broth with perfectly cooked and firm, bight sized pieces of heirloom carrots, yellow, purple and orange as well as croutons, radish, dill, avocado and celery. A delight for both the eyes and the palate!
2009
New York Restaurants: Momofuku-ko!!
Monday, November 2
At Momofuku-ko, photography is forbidden. There is no menu. All dishes are seasonal of the moment and at the whim of the chef. If I told you why it took me over 1 year to get a reservation at this much heralded multi-starred restaurant, I know you will laugh! Pardon me for this long winded explanation...but, it may help you get a reservation a lot faster than I did!
New York Restaurants: Prune
Brunch at Prune, one of my favourite breakfasts in Manhattan. They do not take reservations. The lineup starts at 10am. Above, house made lamb sausage, fried oyster omelette with a remoulade sauce, german style multi-grain toast, crisp rosti potatoes and a slurry of confectioner's sugar and tobasco sauce.
New York Restaurants: Convivio
Convivio, a southern Italian influenced restaurant, chef Michael White. On the left, lighly battered deep fried fresh anchovies served with a tartar sauce. On the right, truly indulgent and sublime crostini of chicken liver with caramelized marsala onions on fire toasted ciabatta. (3 posts on Convivio)
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