The delicious tale of the Four Horsemen

Long before Four Horsemen made an appear on Master of None, I had wandered into this cozy restaurant but was dissuaded by the wait times. However, because of some miracle (the cold weather) my fiancé and I were able to get a seat last week! If you do end up here on a Friday or Saturday night it is better to arrive earlier than run the risk of not eating here at all. There is a nice wine selection and a great menu which you can easily turn into a full dinner which, is what we did. Their winter menu is weaved with winter ingredients that make my mouth water. Charred white carrots, stewed wild mushrooms and whipped honey ricotta are all comforting ingredients to me.  The deliciousness of the food makes up for the lack of space and I'd gladly come back to see what they put on their menu next.

‘Montealva’, whipped honey goat cheese with housemade crackers

‘Montealva’, whipped honey goat cheese with housemade crackers

Beef tartare, seeds, buttermilk, sesame cracker

Beef tartare, seeds, buttermilk, sesame cracker

Charred white carrot, navel orange, thyme

Charred white carrot, navel orange, thyme

Koshihikari rice, chicken confit, onsen egg, wild mushrooms

Koshihikari rice, chicken confit, onsen egg, wild mushrooms

Spaghetti, maine uni, meyer lemon, chives

Spaghetti, maine uni, meyer lemon, chives

Favorites: 

Beef tartare- The tartare is excellent because of the textures throughout the dish; the seeds balance well with the marinated meat and gives this dish a different flavor than the usual beef tartare. The buttermilk did not shine through in my opinion.

Koshihikari rice- This dish was basically a chicken rice stew with egg and mushrooms. This is exactly what I'd want to eat on cold night and I was so happy to find it on their menu. Excellent broth with a delicate sweet/sour balance. The rice, chicken and egg were stewed just enough so that you could pick up on all the flavors without it being too mushy

Charred white carrots- I had never tasted a white carrot before trying it here but now I am in love! The char on the carrots is a brilliant move adding so much smokiness to this dish. The aioli on top was the perfect dipping sauce for these carrots.

The latest in the ABC empire, abcV, is every food lover's dream

I came into my dinner at abcV a bit hesitant. Eating a complete meal with just veggies? Especially when my favorite meal is dinner? I didn't know how impressive vegetables could possibly be. Well restaurateur and Chef Jean-George is the genius that will change your outlook on what a dinner focused on the vegetables can look like. With the right pairing of flavors, experimenting with spices or roasting vegetables in butter, the team at abcV knows exactly how to make you forget about meat. You will be too preoccupied with the creamy green chickpea hummus and raving about how the roasted beets are the best ones you've ever had to even miss chicken or beef. abcV is a place meant for sharing plates so definitely bring a friend or two. I also suggest that you take a chance and forgo the cocktails for one of the juices or tonic drinks both of which are refreshing and pair excellently with dinner. No matter which way you decide to conquer this vegetarian menu, you will leave feeling full, satisfied and so excited to come back to try the rest of the menu. 

Green chickpea hummus, thai basil, fresh pita or crudité

Green chickpea hummus, thai basil, fresh pita or crudité

Fresh spinach spaghetti, broccoli, kale, preserved lemon, garlic, parmigiano, saffron crumbs

Fresh spinach spaghetti, broccoli, kale, preserved lemon, garlic, parmigiano, saffron crumbs

Warm crimini and chantrelle mushrooms, sherry vinegar, garlic, tarragon

Warm crimini and chantrelle mushrooms, sherry vinegar, garlic, tarragon

Slow roasted beets, dijon, avocado puree, chili aioli, pickles, lovage

Slow roasted beets, dijon, avocado puree, chili aioli, pickles, lovage

Morel wonton, summer vegetables, aromatic broth

Morel wonton, summer vegetables, aromatic broth

Half cauliflower, with turmeric-tahini and pistachios

Half cauliflower, with turmeric-tahini and pistachios

Strawberry rhubarb pavlova

Strawberry rhubarb pavlova

Favorites:

Green chickpea hummus, thai basil, fresh pita or crudité- The best hummus I've ever had! I've never had an affinity towards green chickpeas until now. How come we don't use these chickpeas to make the most texture balanced hummus ever?

Slow roasted beets, dijon, avocado puree, chili aioli, pickles, lovage- Beets taste the best when they are roasted and the addition of the avocado mousse only adds to the taste. I also loved the addition of chili aioli since it gives the beets more flavor and therefore more delicious to eat. 

Half cauliflower, with turmeric-tahini and pistachios- Think of this dish as the hero of the meal. The reaction I had to when this dish was presented at our table is one similar to what I would have if a nice NY strip was served to me. Turmeric sauce might not sound appealing but pair it with roasted cauliflower and you've achieved a winning combination.

 

 

 

The small plates at Atoboy will make you say Atoboy!

There is a fair amount of Korean tapas spots in NYC including Atoboy but this restaurant is doing something different on their menu. Although the dishes are on the finer side with minimalist design and subtle Korean influences, they still make a clear statement that this is the future of casual Asian fine dining. The spicy chicken dish with peanut butter sauce and braised leeks with walnuts will remind you of the Korean dishes you see on a menu in K-Town but at Atoboy the twists stem from various popular international flavors ranging from shredded cheddar, truffles, poblano peppers to even good old cheesecake. The menu allows you to choose any 3 dishes on the menu for only $36 which, is one of the best deals you'll score for dinner at a fine dining restaurant in the city.  

LEEK-  Doenjang, Cheddar, Walnut

LEEK- Doenjang, Cheddar, Walnut

TARTARE-  Beef, Stinging Nettle, Potato, Watercress

TARTARE- Beef, Stinging Nettle, Potato, Watercress

SUNCHOKE-  Oyster mushroom, Black truffle, Orange

SUNCHOKE- Oyster mushroom, Black truffle, Orange

ASPARAGUS-  Dried scallop, Gochugaru, Egg yolk

ASPARAGUS- Dried scallop, Gochugaru, Egg yolk

CHICKEN-  Spicy peanut butter, Garlic

CHICKEN- Spicy peanut butter, Garlic

NY STRIP-  Arugula, Poblano, Wild sesame oil

NY STRIP- Arugula, Poblano, Wild sesame oil

STRAWBERRY CHEESE MOUSSE CAKE-  Pistachio, Mint

STRAWBERRY CHEESE MOUSSE CAKE- Pistachio, Mint

Favorites

Sunchoke- Oyster mushroom, Black truffle, Orange- This dish is a perfect balance of starch. Sunchokes (small potatoes) even when paired simply with truffles and orange is absolutely delicious.

Chicken- Spicy peanut butter, Garlic- Fried lightly battered chicken and peanut sauce is a recipe for perfection. This is the high end chicken nugget dish your inner 10 year old has been waiting for.

Strawberry cheese mousse cake- Pistachio, Mint- This dessert is light, airy with just the right amount of acidity making it the ideal choice for the dish to end your meal. 

The seafood at Bergen Hill will reel you in and keep you hooked

Restaurateur Ravi DeRossi is a brilliant New Yorker. He understands and delivers what New Yorkers crave whether it's a cashew cocktail or langoustine in a dreamy egg yolk. Bergen Hill recently relocated to Cooper Square near St. Marks Place and fulfilled all my seafood dreams. I love the tapas style menu, the selection of classic Manhattan and NOLA cocktails and the aroma of fish poaching in butter that transcends through the open kitchen. Bergen Hill is the ideal date night restaurant meant to keep you coming back for more. I'm planning on making a trip to sit at the chef's table and watch executive chef, Anthony Mongeluzzi, do what he does best.

Marinated olives in garlic, rosé and French 75

Marinated olives in garlic, rosé and French 75

Hamachi, white soy ponzu, onion, japaleño, togarashi 

Hamachi, white soy ponzu, onion, japaleño, togarashi 

Hen of the woods (in 3 days)- mushroom purée, kolhrabi, pickled hon shimeji

Hen of the woods (in 3 days)- mushroom purée, kolhrabi, pickled hon shimeji

Burrata, tuna tapenade, basil, espelette with a side of buttered toast

Burrata, tuna tapenade, basil, espelette with a side of buttered toast

Calamari tagliatelle, pomodoro, lardo, gremolata

Calamari tagliatelle, pomodoro, lardo, gremolata

Langoustine, egg yolk carpaccio, matchstick potato, crustacean sauce

Langoustine, egg yolk carpaccio, matchstick potato, crustacean sauce

Favorites

1. Hen of the woods in 3 ways- Wow! This was the best mushroom dish I've ever had. Each version of the hen of the woods whether it was the pickled mushroom, mushroom puree or grilled the texture and taste of each dish was different and unique in flavor.

2. Burrata, tuna tapenade, basil, espelette on buttered toast- Are you wondering what the thick globs of that white stuff is? That is oozing burrata topped with tuna tapenade. I used the buttery bread to wipe the dish clean. Who knew that tuna and burrata could ever pair so well together? 

3. Langoustine, egg yolk carpaccio, matchstick potato, crustacean sauce- This dish is what a perfect bougie breakfast dish would look like. Langoustine in egg yolk is smooth, creamy and the matchstick potato gives it a nice crunch. This dish is one of the highlights on the menu so don't miss out and try not to fish it in 5 minutes like I did.