A food blog.
Oxley's Carvery, a British meat stand, recently opened on Mott St. After walking by the gorgeous roasted meats a couple of times, I finally stopped in and tried the ribs - juicy, tender meat slathered in barbecue sauce and served with rosemary potatoes and spicy coleslaw. The roasted meats are seriously beautiful - check them out below.
Slabs of ribs
Lamb and pork roasts
Ham
Herb roasted turkey
I was so excited to attend the inaugural dinner of House and Hands Supper Club this past weekend, Lucky You, Lucky Me. Inspired by upcoming St Patrick's Day, dinner was a loose interpretation of Irish-American flavors in lovely, intimate setting.
We started with the perfectly cooked mussels that were fresh, meaty, and steamed with the just the right amount of butter and garlic and crunchy toast.
The main course was an amazing, thickly cut, house-seasoned corned beef that was juicy and fragrant, served with cabbage, potatoes and carrots - I wanted to eat the whole tray.
Dessert began with a beautifully flaming Irish twist on a root beer float - O'hara's Stout over vanilla Haagen Dazs topped with a strawberry.
The night ended with these delicious chocolates from Sweets by MaryAnne, a disk of smooth dark chocolate filled with a Bailey's coffee creme.
What Happens When is a very cool pop-up restaurant with a menu that changes each of the 9 months it's open. This month, the focus is on the forest, with a little Where the Wild Things Are playfulness.
The amuse bouche was a great start - especially the hearty pumpernickel soup. The quail terrine was a nice contrast, followed by an ashed date.
The combination of herbs, cheese and the perfectly delicate amount of truffle on the bread was amazing.
The smoked hen egg worked perfectly with chicken liver, butternut squash, serrano ham, cauliflower and croutons.
Tempura nuggets of frogs' legs with potato chips and potatoes, leeks and mint were a great appetizer.
The pig entree was served in the largest bowl I've ever eaten out of. Of the three cuts cooked three ways over lentils, I loved the melt-in-your-mouth head meat battered and friend in a fish-stick shaped log. The belly was also delicious, over a bed lentils.
The short rib was incredible - tender and flavorful over creamy cheddar cheese polenta.
The foie gras was rich and served with the unusual combo of duck confit, coco beans and poached pears.
Desserts were served from a lovely dessert cart, and consisted of a delicious lemon finger cakes, a very herbaceous chocolate mousse cake, and a deeply spicy cinnamon pudding with meringue disks.
Finally, I had the chance to try Robicelli's cupcakes at the awesome (but short-lived) pop-up Park in Nolita. Lured in by their unusual flavors, these didn't disappoint - the Thai Chili Chocolate was insanely hot, as in, I needed a glass of milk. The Elvis, a peanut butter banana, was topped with candied bacon.
At Rubirosa, an Italian restaurant in nolita, we started with great little bruschetta - one with tomato, mozzarella and balsamic, and the other a rich meatball smothered in mozzarella, both on thick crusty bread.
The rubirosa salad as a perfect mix of greens, country bread, tomatoes, and more mozzarella.
The pizza is the star here - a 50-year old recipe that's thin and crispy with a great sauce and pepperoni.
Nuela is a cavernous Nuevo-Latino restaurant in Flatiron that's gotten great reviews, and although the service could be better, the food is excellent. The tuna ceviche was bright, tart and beautiful.
The charred octopus had amazing flavor on a bed of potato puree with avocado, black olives and onion.
The hanger steak was cooked perfectly in a light chimichurri sauce with a yuca hash and frisee.
I loved the lobster, putter poached in a creamy sauce with a quail egg.
To finish, a big alfajore topped with powdered sugar.
I'd been wanting to try Le Verdure, the vegetable station at Eataly, for some time and a visit from an out of town friend was the perfect opportunity. We were blown away by the grilled persimmon bruschetta over goat cheese on thick bread. New York Magazine published the recipe here.
The fritto misto was also incredible, with radishes, pumpkin, potato, scallions and string beans in a crunchy, delicious coating from being fried in extra virgin olive oil.
We also tried the braised artichoke with tomato and potato and hearty, crusty dipping bread.
