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Archive for the ‘nyc foodings’ Category

What: Ramen date

Where: Ippudo
65 4th Ave, New York 10003
Btwn 9th & 10th St

A friend of mine who visits Japan every year HATES Ippudo. He warned me, a seasoned traveler like him, that I would hate it too. He told me it’s not like the ramen I had in Japan and I’d be disappointed too. The broth, the noodles, and the prices all had a negative effect on him.

Yet, I wasn’t disappointed. In fact, I went twice. I mean, I have to ask, what is up with their noodles? To me, it’s too thin and too much like the Chinese chow mein, and too hard to be ramen. I was, however, fairly impressed by their broth. Okay, so maybe it isn’t like Japan, but it was still good. And I can swear that their they put the oils from which they braise their berkshire pork into their broth, which makes it that much fattier and tastier.

ippudo

If you want noods, you better be sure to go early b/c … they might close on you!

sign

The atmosphere: Very fun and unique. The bar is clear topped with rows of packaged ramen noodles and the walls are lined with ramen bowls. Inside the dining room, there are several areas of seating, including one where every two seats are designed to make up a loveseat couch.

ippudo bar

ramen bar

ippudo seating

The noodles: Upon the recommendation of the waiter, we both ordered the Akamaru Shin, ‘that’s suppose to come with the special Ippudo sauce in their broth. The broth is thick so the noodles do absorb a good amount of the broth, but not enough for me. As with all ramen places, I wished there was more pork. The second time I went, I tried the spicy broth because they took the dipping noodles off the menu.

ippudo noodles

The berkshire pork. Tiny portion, but it was delicious. It was tender, flavorful, and not as fatty as most pork belly.

berkshire pork

Overall, I say it was an experience worth having. The prices are too high for ramen, and I don’t enjoy the noodles, as I’ve said before, but it’s worth it for the broth. Also, go during non-prime times. Don’t do the wait.

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What: Brunch
Where: Cafe Habana
17 Prince St., New York, NY 10012

For my last meal on Earth, I would have to include the chili corn from Cafe Habana.  It is the single best corn that has ever graced my lips.  As I am writing this, I’m trying not to drool on my keyboard, and it’s almost too hard to control.  The recipe is so simple yet so jam packed of flavor molecules, that it just blows my mind.  We’re talking serious food-gasm here, people.

I’m usually not a Spanish food person early in the morning, so Spanish style breakfast foods are usually lost on me. 

cafe habana
non-descript outside but there’s always an ungodly long wait

Corn- Ingredients: chili powder, lime, and cheese
result: It’s always a bit difficult for me to eat a whole cob of corn, and the chili burns the sides of the lips, but damn it, it’s worth it!  The saltiness of the cheese, plus the mild spice of the chili, and the extra kick of lime juice is all one needs to survive.

corn
Grilled Corn Mexican Style 

corn
more corn!

yin yang
Huevos Divorciados aka Mexican style yin yang eggs

The two salsas, thankfully, were not that spicy, or I think I might have killed myself since my whole plate was drenched in the liquid.  I think I would also appreciate this if the salsa were a bit thicker.  Instead, I had the liquid juices of the two salsas and the liquid yolks – that’s a lot of liquid-y stuff, people!

ranchos
Huevos Con Chorizo

A friend who’s obsessed with huevos rancheros for brunch ordered this scrambled egg with chorizo [Mexican style] with accompanying black beans. 

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Upon some good reviews from common friends, a few of my friends and I decided to eat at Le Miu one of the few Friday nights I was actually back in New York.  They have this whole contemporary Japanese fusion vibe going on.  I thought that the presentation was very notable and creative.  There was a pretentious air to the food that was a bit wasted on me.  Gold flakes are interesting on food and exudes an air of poshness, but I thought it was unnecessary and tasteless.  

To me, the appetizers are where it’s at and the sauces lacked the punch that it needed to be a really great sauce for both the chirashi and the cod.  The preesentation is great, but I probably won’t be back for a while.

tuna-sampler.jpg
sampler of tuna, salmon, and yellowtail tartare

scallop sampler
scallop sampler

 I ordered the salad because it had truffle oil.  Good lord, I’m a sucker.  But it was a good mix green salad with grapefruit, mushrooms, and avocado. 

salad
le miu green salad

sushi rolls
various rolls – spicy rolls were of particular goodness

Nothing really stands out from the selection of raw stuffs they included, but there was the sea urchin.  You don’t see that in chirashi much.   

chirashi
chirashi with noodles

Although miso black cod is one of my favoritest dishes EVER, I wasn’t completely satisfied with Le Miu’s version.  I admit that wrapping the fish in the pylo dough is very innovative, I was disappointed by its overly sweet sauce. 

miso cod

Saikyo Miso Marinated Black Cod

One of my friends decided to try out one of the omakase meus, and this is one of the courses that he received. 

scary prawn
deconstructed prawn

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