Category: Restaurant Reviews

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Behind the Scenes with Energy Kitchen

Healthy on the Go

Energy Kitchen
Energy Kitchen

Energy Kitchen is one of the fastest growing fast casual and healthy restaurant chains in New York City, and is quickly expanding down the East Coast. For those of you who haven’t tried a delicious meal here yet, you’re in for a tasty, healthy treat!

This isn’t your typical fast food restaurant where you can pick up a greasy burger, shake and fries for lunch – instead you’ll find healthy fast alternatives such as Bison Wraps and Turkey Burgers, Thai Chicken Wraps, Veggie Quesadillas or Turkey Meatloaf. Even their sides are healthy, including Steamed Broccoli, Mashed Sweet Potatoes, Black Bean and Mango Salad, Creamed Spinach with Tofu and more. They also offer healthy Soups and Salads, Breakfast Wraps and Smoothies for when you’re on the run but need a fast, delicious and healthy pick-me-up.

They truly live up to their motto: “Healthy on the Go”. Everything is Grilled, Steamed or Baked – Never Fried. All their drinks are low-calorie and salad dressings fat-free. And, everything on the menu is under 500 calories and reasonably priced (an average meal is around $12-13). How good can it get?

I had the opportunity to interview Anthony Leone, President/CEO of Energy Kitchen, as well as their Private Chef and Recipe Developer, Olivia Dupin, to get an insider view on their background, philosophy, company culture, and keys to success in the restaurant industry. I hope their stories will inspire you not only to become an Energy Kitchen fan as much as I am, but also to inspire anyone who has a love of healthy, delicious food and a desire to succeed as much as they do (which they clearly are and have done!) Enjoy the interview below!

Anthony Leone, President/CEO

Anthony Leone

AG: Can you tell me a little bit about yourself: background, education, career path, etc.?

AL: I have always had a passion for the food industry and eating healthy. I went to school for Hospitality Mgmt at FIU and have worked for Disney, and Boston Market. I decided to branch out on my own and develop a concept. Energy Kitchen was born. A place where everything on the menu is under 500 calories and we steam, bake, and grill everything – Nothing is fried! We plan on making Energy Kitchen the Pioneer and Leader of the healthy fast casual segment by opening 1,000 stores in 10 years!

AG: Can you tell me how Energy Kitchen got started and what prompted you to start your own business?

AL: I have always been entrepreneurial. Even when I worked for other concepts I would run them as my own.  I would be working in NYC and tried to eat healthy at local restaurants. What I noticed was that I was ordering healthy items, but the way they prepared their food was not good for you. I realized all calories are not created equal. One example was egg whites – the restaurants would put oil and butter on the grill to cook them. I said there has to be a better way of cooking and I know that there are so many other people that want to eat this way. That is how it started. I decided then to take a chance and have not looked back since.

AG: How did you fall into your partnership with Randy Schechter and later on with Mike Repole, founder of Vitamin Water?

AL: Randy was a friend for many years when I built my first restaurant. Randy would travel a half hour to come eat at that location. When I was looking to build another store Randy invested. He has since left corporate America and has been working with me for 6 years building the brand.

Mike was a customer before he was an investor. He would come in to eat. We would also deliver to his office in Whitestone from time to time. When he sold Vitamin Water to Coke he was out there looking for the next Billion Dollar Brand. He called me up. we met for dinner and hit it off. The partnership has been incredible.

AG: How has Energy Kitchen changed and grown since the beginning and what are your long term goals?

AL: We have grown by leaps and bound. When Mike came in we changed the look and feel of the concept from the stores to our branding. We added custom salad bars, made everything under 500 calories. We made all of our beverages low or no calories. Our goals are much bigger today than since the beginning.  I thought we could get this chain to 100 stores. With Mike aboard, our goal is 1,000 stores in 10 years.

AG: What are your main values and beliefs as a healthy fast food restaurant?

AL: We believe that Fast Food does not have to be Fat Food, and that you can eat great tasting meals without all the guilt. We believe that all calories are not created equal – that is why we Steam, Bake and Grill everything and our food is never fried. We want to change the eating habits of America with our Concept. It is really ‘Healthy Made Easy’.

AG: What are some current and/or new efforts that Energy Kitchen is working on in terms of new product development, promotions, sponsorships, charities, etc?

AL: We are always looking to improve our product. We are never content. We have just partnered with Olivia Dupin as our recipe developer and Robert Brace as our trainer extraordinaire. We are always looking to add value to our guests’ experiences by providing them with different tools so they can reach their goals.

AG: How large is your staff and what qualities do you look for in an EK employee?

AL: Our staff in the stores average about 15 people per store. Our corporate office has 10 people working in it. I look for 4 things when it comes to employees. Attitude, this is something that is innate and that cannot be taught. Skill, toward their particular focus. Will, the attitude of whatever it takes to get the job done. And a great smile, it is infectious.

AG: Can you describe a typical day and responsibilities as CEO of Energy Kitchen?

AL: It varies from day to day. Some days I am out in the field getting feedback from our guests and employees. Other days I am in the office meeting future franchisees (I want to meet everyone that comes into the company) telling them about our vision. It really depends on the day.

AG: What are some of the challenges of running and growing a restaurant chain/franchise?

AL: As we get bigger, having the guest experience the same quality and service every time has been a challenge. We have instituted systems to ensure that we are following specific procedures to try to eliminate those errors. If there are mistakes making sure the customer is satisfied at the end of their visit. I would rather make a mistake than miss an opportunity.

AG: What do you like most about what you do? Least?

AL: I love our concept and really enjoy all aspects of the business.

AG: What do you see as some of the current and upcoming trends in the food and restaurant industry?

AL: In a New Yorker’s fast-paced lifestyle, they want something that is ‘Healthy on the Go’.  It needs to be good for them, quick, but they do not want to compromise taste. At Energy Kitchen they know they can get a great meal and the piece of mind knowing that all the calorie counts are posted.

  1. We Only Serve Low Calorie Beverages
  2. We Do Not Cook with Oil Or Butter
  3. We really are ‘Fast Food Without The Guilt’
  4. They have recently asked for fiber on our nutritional chart and we have added it

AG: Do you have any words of advice for people considering a similar career?

AL: 1. Be Passionate on what you do. 2. Take your time hiring the best people with different skill sets. 3. Do not ever give up your dream. 4. Keep the end in mind. 5. Try to be like a turtle, soft on the inside, hard on the outside, and willing to stick your neck out!

AG: What is your proudest accomplishment?

AL: On our website we have a section called Love Letters. I really enjoy when I hear guests say how Energy Kitchen has helped them lose weight, reach their health goals, etc. It is very gratifying knowing that we were able to have a positive influence on people’s lives.

AG: Lastly, what is your favorite dish at Energy Kitchen and why?

AL: I really love all the food at our restaurants. But, if I had to pick one it would be our Energy Burger. It is a bison burger, topped with three egg whites and low-fat mozzarella cheese. It is making my mouth water as I speak!

Olivia Dupin, EK Recipe Developer

Olivia Dupin

AG: Can you tell me a little bit about your background and how you got started at Energy Kitchen as a Recipe Developer?

OD: I’ve wanted to be a chef since I was a little girl.  I used to play restaurant -cooking actual meals at home and with my friends at their houses.  I have always loved to eat, so learning to cook just felt natural.  Right after high school I enrolled at The Culinary Institute of America, and have been working in the industry ever since.

I got involved with Energy Kitchen when I interviewed with Mike Repole to be his private chef.  It wouldn’t have worked logistically since I live far from his home, so he asked if I would be interested in doing recipe development for Energy Kitchen instead. Then I met with Anthony, and brought him some samples of dishes that I thought would be good additions to the menu.  The corn and edamame salad I brought him is on the menu today!

AG: What are your specific responsibilities and what are some current efforts you are working on at EK?

OD: I’m responsible for developing new, healthy menu items on-trend with what’s happening in the world of food.  Everything is grilled, baked or steamed, but that doesn’t mean it has to taste “healthy”.

Right now I’m really excited to be developing recipes for Energy Kitchen’s website, too:  They are simple, nutritious dishes under 500 calories that people can cook in their own kitchens.

AG: What is the process for recipe testing and development? Do you develop recipes from scratch or adapt them from previous ones you’ve developed? How do you test them to make sure they are aligned to Energy Kitchen’s standards of being low fat, healthy and under 500 calories? Can you explain that a bit more?

OD: When I’m working on something new, sometimes I will start with a basic recipe, and then find ways to tweak it and make it healthier or more exciting.  Or, I develop recipes from scratch and, by trial and error, get them to a place where I am happy with them.  From there I use basic nutritional software to get a rough estimate of calories/fat etc. to make sure that they align with the nutritional standards of EK.  Then, once Anthony and everyone at EK are happy with the final product, we send the actual food to a lab to be tested for exact nutritional analysis.  Finally, I write up the recipe with detailed instructions and exact ingredient measurements and take step-by-step photos for the training manuals.

AG: What do you see as some of the current and upcoming trends in the food and restaurant industry? Are there any culinary trends that you are incorporating into the food and recipes you are developing for EK?

OD: I love that people are becoming more aware of the foods they eat, how they are prepared and what is actually in them.  I think that’s why people come back to Energy Kitchen – we make it easy to be good to yourself. Also, I think the food industry is becoming more conscious of people’s dietary restrictions, and catering to them rather than treating them as a nuisance.  I have Celiac Disease so I can’t eat gluten.  I love that Energy Kitchen has so many great options for those who eat gluten-free, low-carb, vegetarian, etc.

AG: How many people do you work with and where do you test and develop and cook?

OD: As far as the actual development goes, I work by myself – I think in a lot of ways I am the demographic we strive to please at EK.  I’m a busy professional trying to make healthy choices when I’m on the go.  Primarily I work on location in one of Energy Kitchen’s beautiful restaurant kitchens, or I’ll test at home in my kitchen.  I like working in the stores because it gives me a chance to see if a potential menu item is really practical for the scale of production, space and equipment of the restaurants.

AG: What are the challenges you run into being a private chef and recipe developer and what do you love most about what you do?

OD: Being a private chef comes with its own list of challenges.  Food is very emotional for people, and when you are working in someone’s home and preparing food for someone’s family or their honored guests, it’s very personal.  You have to listen to your clients and anticipate their needs – the biggest challenge is developing that intuition.

As a recipe developer, it is kind of the same thing.  It’s translating the ideas and concepts of the company into the food.

What I love most about what I do is that I get to see people eating and enjoying the food I’ve created, and know that I had a hand in making a healthy choice a little easier for them.

AG: Do you need to have prior hands-on cooking experience as a chef to get into recipe testing and development or is this something a person can grow into/learn?

OD: I think cooking experience is a must – you have to be comfortable in the kitchen and familiar with all types of ingredients and techniques.  I was lucky enough to sort of fall into recipe development a few years back.  I was working as a private chef and one of my clients was writing a cookbook with healthy meals for children/families.  She loved the foods I was preparing and asked if she could use some of the recipes in her book.  I learned a lot watching that cookbook come together and made some great connections to people who were willing to teach me even more.

AG: Do you have any words of advice for people considering a similar career?

OD: Love it. Being a chef has definitely been glamorized, but it’s really hard, and often really un-glamorous. You can’t do it if you don’t love it.  Also, eat everything!  I learn so much by eating!

AG: What is your proudest accomplishment?

OD: Once, I was on my way into the city for a meeting.  It was rush hour and the train was full of people reading that free daily paper they give out on the street.  I sat down and noticed that on the back of every paper was an Energy Kitchen ad featuring the newest burger we’d developed.  I think that’s when it really hit me – people all over New York City are eating my creations!  It was the best subway ride I’ve ever had.

AG: Lastly, what is your favorite dish at Energy Kitchen and why?

OD: I love all the sides, but my favorite dish is definitely the creamed spinach.  It’s garlicky and rich and feels like comfort food.

The following is one of many tasty and healthy recipes that Olivia has developed for Energy Kitchen (you can find more of them on
their Facebook page in the Recipes tab and also on Olivia’s Blog, “Liv Gluten-Free“):

Thai Pineapple “Fried” Rice with Shrimp

  • 1 teaspoon olive oil or coconut oil
  • 1 cup broccoli florets
  • 1 cup cubed red bell pepper
  • 1/2 cup chopped white onion
  • 6 medium peeled deveined shrimp, tails removed and sliced lengthwise in half
  • 1 1/2 cups cooked brown rice
  • 1 cup cubed pineapple
  • 1/2 cup cubed light, firm tofu
  • 1/4 cup basil leaves, torn into pieces
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon roasted peanuts, chopped

Preheat a large sauté pan over high heat. Meanwhile, combine the soy sauce, red curry paste, and fish sauce in a small bowl and set aside.

Add the oil to the sauté pan and when the oil starts to glisten, add the broccoli, pepper, and onion. Cook 1-2 minutes, until the broccoli turns bright green, then add the shrimp. Sauté, stirring occasionally until the shrimp curl and turn pink, about 3-4 more minutes.

Add the rice, pineapple, tofu, basil, and soy sauce mixture to the pan. Stir occasionally until the mixture is heated through, approximately 3 minutes. Divide onto 2 plates and garnish with the chopped peanuts. Serve immediately.

Serves 2.

Nutrition Information (all nutrition information is approximate)
Nutrition Per Serving

  • Calories: 375
  • Total Fat: 7.7 grams
  • Dietary Fiber: 8 grams
  • Protein: 16.8 grams

Energy Kitchen has multiple locations all over New York City. Read more about them (or order online!) at their website www.energykitchen.com or become a fan on Facebook for weekly and monthly specials at http://www.facebook.com/energykitchen and on Twitter (@Energy_Kitchen)

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Feeling Lucky with Korilla BBQ

Killa Korilla Korean BBQ

KK_logo

Today was one of those days where I looked up at the time and it’s 2:30 and I still haven’t eaten lunch. Maybe the massive New York toasted bagel and cream cheese I ate for breakfast had something to do with it or the fact that it’s Friday and everything seems to be off schedule for some reason.

So I went for a walk around the block to see what I was actually in the mood for today and couldn’t find a darn thing that even sounded appealing. Soup or Chili? Nah, plenty of soup days to come with this NEVERENDING Winter we seem to be experiencing in NYC. Mexican? Nah. Too filling and carb-loaded that I might just have a food coma and fall asleep on my keyboard when I get back to work. Indian? Nah, just had Chicken Tikka Masala a couple of days ago. Another Deli sandwich and a Diet Coke? Nah, I think I might just slit my wrists or die of boredom if that is the only thing I can come up with for an exciting lunch on a Friday afternoon.

Freezing, annoyed and a little discouraged that I couldn’t just find something I really wanted (considering I was still starving even after my bagel and coffee), I stumbled upon this Korean BBQ Food truck that had quite a few people in line, some funky graphics on the menu to explain what the hell they actually serve in that food truck that was so darn appealing, and three young Korean guys inside, with caps and arty glasses and smiles on their faces. (You know, the Williamsburg, Brooklyn foodie types). One of them saw the confused look on my face as I was staring and trying to understand the menu choices and lured me in with a “Just step in line, we’ll help you figure it out”. Then one of the customers that was leaving said “I don’t know what the heck it is, but it’s freaking amazing”. OK – I was intrigued, SOLD.

Feeling Lucky Chosun Bowl

I impulsively said “I’ll have what he’s having” and it turned out to be one of their “I’m Feeling Lucky” Chosun Bowls. “Pick your meat”, he said. “OK, I’ll take the Pulled Pork”, I said. “What kind of rice do you want?”, he replied. “I’ll take the B.K.F.R. – bacon kimchi fried rice”, I said, that sounded pretty darn good. Then he scooted me down the assembly line and added a random assortment of pickled kimchi and mountain wild veggies (bellflower root, soybean sprouts, pickled cucumber, shredded carrots, pickles, mung sprouts and who knows what else), and a sprinkle of shredded Cheddar cheese (which seemed peculiar, but hey who can resist a little cheese on anything?). He topped off the intriguing bowl of ingredients with some scallions, spinach and Korean squash and then added a healthy squeeze of Korean hot sauce. “Oh, and you can add some of the Korilla K’illa Extra Hot Sauce too, please!”, I chimed. For a reasonable 8 bucks, I had a decent, healthy lunch.

I walked back to my office wondering what the heck I just got myself into, feeling intrigued yet excited to dig in. Upon first bite, I was in LOVE. The Chosun Bowl was a great combination of hot and cool, savory and sour, crunchy, spicy and tangy flavors, packed with crisp, pickled veggies surrounding the tender BBQ smoked pork over the savory bacony rice. The hot sauce gave it a kick of flavor and zing that woke up my tastebuds (and motivation to hit the water cooler not soon after!)

Upon completion of my mysterious yet delicious Korean lunch on a Friday afternoon, I was “feeling lucky”, very lucky, due to my newfound food find, indeed.

Korilla BBQ has a variety of other menu items including other bowls, burritos and tacos made your way. They use choice meats, organic veggies and fresh ingredients too, which is evident once you taste a bite of this awesome BBQ. You can find these guys in their Killa Korilla Food Truck in various locations around New York City (just check them out online at www.KorillaBBQ.com for the menu and locations or follow them on Twitter @KorillaBBQ

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Best Brunch in Town!

Clinton Street Baking Company

storefront

Best Brunch in Town! I can’t believe I’ve lived in NYC for over 5 years
and I haven’t tried this amazing little spot on the Lower East Side yet.
Originally opened in 2001 as an artisanal baked goods spot by husband
and wife team Neil Kleinberg and DeDe Lahman, this popular brunch spot
has become a favorite among New Yorkers and famous for their blueberry
pancakes and delicious homemade comfort food menu.

Baked Goods

Their baked goods spread is impressive, including pies, muffins,
cookies and tarts and the atmosphere is busy and buzzing – a sure
sign of good food in New York City!

Interior

My friend and I visited yesterday and despite the long wait had
the best brunch we’ve had in a long time. I ordered the Crispy
Smoked Bacon and Potato Pancakes which were perfectly crisped
to a golden brown and served with a delicious side of homemade
apple sauce and a cinnamon sour cream that complemented the
tart apples and crunchy, golden pancakes.

Bacon

Potato Pancakes

My friend ordered the Banana Walnut pancakes which were
stacked to the ceiling, topped with sliced fresh bananas and
walnuts and served with a side of warm maple butter to top
the fluffy cakes off. So delicious!

Banana Walnut Pancakes

Their menu is well rounded with Breakfast, Sandwiches,
Soups, Salads, Burgers, Pizzas, Quesadillas, as well as a
variety of delicious Main Dishes such as Braised Short Ribs,
Grilled Chicken, Crab Cakes and Shrimp and Grits. They also
serve lunch and dinner (delivery and takeout!), their featured
dish on Wednesdays is Fried Chicken and Waffles! Gotta go
back for those!

cookbook

They recently released their own cookbook, and make
custom birthday cakes to boot! This place has a comfy
diner-like atmosphere in a hip location with comfort
food to die for. Definitely worth a trip next time you are
in the LES in New York City!

menu

4 Clinton Street, New York, NY 10002  | 646.602.6263

http://www.clintonstreetbaking.com/

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Looking Back on 2010: Top Food Finds in NYC

New Years Eve

Wow. It’s New Years Eve already. The last day of the year. The last hurrah. It seems like last years New Years Eve celebration was just yesterday! I guess the old saying “time flies when you’re having fun” really is true. As I look back on the past year, I am thankful for where I am now, through the good times and bad times, the heartbreaks and newfound loves, for personal and professional growth and for friends and family that laughed and cried with me along the way. I’ve also fully realized my passion and love for food and cooking, writing and photography and all the amazing culinary gems and talent at my fingertips in New York City, the greatest food city in the world (well at least ONE of the greatest!!)

I am so lucky to live in the heart of Manhattan and to wake up every day with excitement just walking down the street and discovering a new restaurant, food artisan, or market on every corner. To meet a culinary genius and entrepreneur who is as passionate about food as I am. An ordinary dish or menu item made new. An atmosphere with a buzz you can’t resist. Customer service that makes you feel like a local and welcomes you with a smile and a hello by name when you walk in the door.  A unique dish that is so delicious you dream about when you can go back and get more.  As I look back on the last day of 2010, I salute the following restaurants and food artisans for all of the above, and most of all their passion and dedication to making delicious food and making me realize once again why I live in this wonderful city with all the culinary delights it has to offer. Wishing all of you a Happy New Year and prosperous 2011. SALUT!

Stuffed Artisan Cannolis

I first discovered these guys at Madison Square Park food market this Fall and ran into them again at the Union Square Holiday market. A small shop in the Lower East Side that specializes in over 20 different flavors of homemade artisan flavored cannolis such as Almond Joy, Salted Caramel, Peanut Butter Cup, Cookies and Crème, Chocolate Mint and more. They even sell “make-your-own” cannoli kits with all the tools and ingredients so you can have a cannoli party and impress your mates with these delicious little sweets.

176 Stanton St. (between Clinton & Attorney St) |  212.995.2266

www.stuffedcannoli.com

Spices and Tease

Meet Bruno and Francois from Spices and Tease – the Italian-French 
native exotic tea and spice vendor duo in Madison Square Park, New
York City. Animated and full of life, cousins Bruno and Francois greet
 each customer with a smile and a warm invitation to enter their tent and 
experience the delightful sights and smells of their euphoric selection of 
hand-crafted and fragrant top-of-the-line tea, herbs and spice concoctions 
that they have imported from Europe and around the world. Try the Smoked
 Paprika, the Provence French Sea Salt, Kir Royale Tea and the Salad Spice Mix – fresh,
fantastic and flavorful! These guys are truly spicing things up in the New York 
City food scene. If you’re ever in New York City, you can find them at the local
 street markets all over the city. They are also launching their online store soon so you can buy these goodies all year around. A MUST try, MUST see!

www.spicesandtease.com

Bar Suzette: World Crepe Bar

Located in the Chelsea Market, Bar Suzette makes the most amazingly delicious crepes that are highly addictive. They offer both sweet and savory crepes – Nutella and Spicy Coconut crepes, Ricotta, Fig and Honey crepes, French Onion Soup made with sweet onions and melted Gruyere cheese, Chicken Curry crepes, and Ham and Cheese crepes are just a few of their classic and innovative flavor combinations that will knock your socks off! I also discovered these guys at the food markets in Madison Square Park and Union Square – friendly, laid back and fun – they’ll make you a fresh crepe on their hot crepe irons right before your eyes and you’ll never be the same!

524 W. 15th St, Manhattan NY 10014  |  917.207.7552

http://www.yelp.com/biz/bar-suzette-manhattan

Schnitzel & Things

Food trucks have become a hot new item in NYC and LA. There are at least 10 of them that hang out on different days of the week near my office on Park Ave South and Schnitzel & Things is definitely one of my favs! These guys make three different types of schnitzel: Chicken, Pork and Cod along with a variety of different sides to accompany such as Braised Red Cabbage, Austrian Potato Salad and Chickpea Salad. The schnitzels are pounded thin, lightly breaded and fried golden to perfection served with a lemon wedge. They also serve unique condiments such as Pesto Mayo, Chipolte Sour Cream and Ginger, Scallion and Garlic to add another layer of delicious flavor to the dish. Keep an eye out for the truck around town – you’ll be a devoted fan with just one bite!

http://www.schnitzelandthings.com/

Bar Stuzzicini

Bar Stuzzichini is a fine Italian dining excursion in the Flatiron District with a gorgeous interior and authentic Italian dishes and small plates. My friend and I discovered this place earlier this year because of their Happy Hour special from 4:30-6:30 Monday through Friday: order a drink and you get a complimentary small plate of your choice off the menu. My favorites are the Arancini Rice Balls filled with loads of melted parmesan cheese, the small plate of Spicy Meatballs and Sauce and a glass of bubbly Prosecco. They also serve Brunch on Sunday with an Italian Jazz trio from 12:30-3:30 for only $18 a person which includes your choice of 1 “Stuzzi”, 1 Entrée and a Glass of Prosecco. Totally worth the visit!

928 Broadway, New York City |  212.780.5100

www.barstuzzichini.com

Casaville

I recently moved to Murray Hill last Summer on 34th and 2nd Ave and discovered this Turkish Moroccan gem the day I moved. My friend and I sat outside on the patio with their adorable tiled tables and enormous palm trees and order a glass of vino and fresh made hummous and pita to take a break from the moving madness and fell in love with the atmosphere, the food and the service. The owner came by and greeted us personally and welcomed me to the neighborhood with a complimentary round of drinks on the house. They offer a unique menu of hot and cold Tapas and Small Plates including Steak and Frites, Chicken and Mushroom Croquettes, Moules Frites and Citronelle,  Cheese Plates, Moroccan Soup, Couscous, Garlic Shrimp and more. Their Tagines are their signature dish, chicken, salmon, lamb shank or mixed seafood baked with vegetables and sauce in a Moroccan Clay Pot. Their Paella and fresh Sangria is to die for! On weekends, the bar is buzzing, the music fills the streets, and you can even enjoy live bellydancing for some extra entertainment. One of my favorite finds so far this year! (And yes, I am a regular patron and do receive a warm welcome one every visit!)

633 2nd Avenue, NYC 10016 | 212.685.8558

www.casavillenyc.com

La Esquina

A unique little joint located in Noho, La Esquina is the best Mexican food in town, at least in my opinion. They have a Taqueria (takeout), Brasserie and a Café and food to die for. Their fresh and authentic tacos and burritos are bursting with flavor all made with fresh corn tortillas, homemade salsa verde and macha, and topped with queso fresco, onions, avocado and cilantro. Their grilled Mexican corn and quesadillas are delicious too and they have a variety of frozen and fruit margaritas to cool off your mouth on fire! Word of warning: the Taqueria is tiny but cozy with bar stools and a line out the door, so be prepared for a wait that is definitely worth the experience and tasty treat!

106 Kenmare St, NYC 10012 | 646.613.7100

http://www.esquinanyc.com/

Cask Bar + Kitchen

This Classic Vintage Bar is a unique place in Murray Hill that has a 100-year-old restored wood floor and antique bar. They offer hand drawn cask conditioned beers and craft beers and an extensive wine list. They also have a Cellar Bar downstairs for private parties and events. The dinner menu includes a variety of Small Plates, Burgers, Flatbreads, Salads and Big Plates and they also offer Cheese Plates and Charcuterie if you just want some delicious munchies at the bar. I fell in love with their Truffle Mac ‘n Cheese – made with black truffles, aged white cheddar and Reggiano cheese. This dish literally melts in your mouth with a creamy mixture of flavors and perfectly crunchy breadcrumb topping. The Meatball Sampler is a must-try served with Beef, Lamb and Pork meatballs and Marinara, Wholegrain Mustard and Tomato Chipolte dipping sauces to accompany. Stop by for a drink and some delicious small plates or for Brunch or Traditional Roast Dinner every Sunday.

167 E. 33rd St (Btw 3rd & Lex) |  212.300.4924

www.casknyc.com

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Kristen in Wonderland: Eataly NYC

Welcome to Eataly – a journey through Mario Batali’s
Italian Wonderland

Ah, Eataly. The hottest buzzword in the New York food scene over the past few months. Grand Opening: August 31st, 2010. Mario Batali and Lidia Bastanich’s dream child venue – I needed to get there. Fast.

After hearing all the buzz about this grand Italian Wonderland, I decided to make several attempts to get a quick glance at this gem, but after two attempts of around-the-block lines of people, I started getting discouraged, as my anticipation grew to get a peek at this amazing palace, just taunting me with the sight of it. I could only peek through the windows with my jaws open, chomping at the bit to get in there. As if I were peering through the looking glass, into another land, surreal and far away from mine.

spices and tease

After waiting over a month to get in this place, I was determined to make my way in and begin my foodie excursion. One Sunday afternoon, my boyfriend and I went on a stroll to Madison Square Park, and on the way encountered a pop-up mini food festival and market. There we bought a variety of fresh herbs and spices and French salt concoctions, and then bought some artisan cannolis (Almond Joy coconut and chocolate, Pistachio Cream, and Chocolate Peanut Butter Cup – um, heaven!) while taking in all the other food stand delights, all the while holding ourselves back to pigging out on fresh Bavarian pretzels, gourmet burritos and Fatty Cue BBQ, knowing our Eataly destination was next.

espresso machine

When we arrived at Eataly, the line was surprisingly non-existent and we bolted through the front door like a couple of kids in a candy shop. We walked in the Coffee Bar entrance, and immediately my eyes grew large and my blood started pumping, taking in the crowds and grandeur of this palatial food hall. First stop: the Cappuccino/Espresso Bar with its enormous, shiny espresso machine and customers milling around it as if they were sitting in a café on the sidewalks of Italy, crowding around the bar, sipping their strong shots of Italian roast, with not a care in the world but to laugh and tell stories with their friends for hours on end. A few counters down and across were imported chocolates and homemade fine desserts such as pastry tarts and mousses, tiramisu and the like. My heart was really pumping now.

desserts

As we passed down the hallway, the floor to ceiling shelves seemed to swallow us in with rows of Lavender Honey, Italian teas, nuts and other bite-sized delights that flickered before our eyes at every angle. I felt like I was Alice in Wonderland, who fell down the rabbit hole and woke up in a strange, new land – intriguing and familiar, enticing and strange. I wanted to explore more and this was just the beginning.

salumi

We made our way down to the Salumi area and picked up some Italian Proscuitto, spicy Sopressata and a big block of Parmigiana Reggiano – hmmm, appetizers for our Italian feast I have already started creating in my mind. Fontina, Romano, sheeps milk cheese, the selection was endless and daunting. The seafood counter was next, with shiny silver, pink and red whole fish, smoked salmon, baby octopus, clams, mussels, shark and swordfish. Some of the creatures were a bit eerie and scary, but fresh and beautifully displayed on ice with handwritten signs describing the fare.

seafood

Next we entered The Piazza – the grand food hall in the center of Eataly with grand arches and domed ceilings carved in fine architectural detail. You could feel a buzz in the air and the energy of a European outdoor marketplace where the Italians gather with family and friends for an all day feast. It emanated a sense of awe and drama, with its tall ceilings, food and wine stations in every corner, a bar and tall tables with stools in the center, as the waiters flew by with massive platters of gourmet cheese, fresh sliced meats, crusty bread and tall flowing glasses wine. I felt a bit claustrophobic as people were fighting their way through the crowds to get a seat in this hectic maze of food heaven.  I was excited. Amazed. I felt as if we had arrived at the Queen’s palace in all its glory and I wanted in.

piazza

We sat at the bar and ordered an Italian dry red, as we sampled some bread and cheese on a cutting board, watching the other patrons eat and drink with a zest for life. In one corner there was a fresh Mozzarella bar, around the corner “Il Pesce”, the seated counter raw bar and antipasto area. We took our wine glasses with us and made our way to the book store near the beer and wine area, and down to La Pizza & La Pasta, a seated counter and table area that serves artisanal dried and fresh pastas and Napoleon 10” pizzas. The smell of baked bread and garlic overwhelmed us as my hunger grew to find my own tasty morsels to whip up an Italian feast at home.

fresh pasta

We made our way to the shelved dry goods, an array of pastas, olive oils, imported cans of tomatoes, capers, artichokes and balsamic vinegars and my hunt became full on for the perfect ingredients for our feast. We bought some whole Cherry tomatoes, Extra Virgin olive oil and garlic, fresh Italian bread, artichokes and jarred basil pesto. I felt dizzy by the overwhelming selection of imported goods, and eventually our shopping cart was so heavy, we needed to take a quick rest from all the madness. We found a hidden kitchen in the back corner of the venue, where Lidia Bastanich holds cooking demos and classes and wine tastings, known as “La Scuola”. This kitchen was stocked and fit for a King as we sat in awe, sipping our wine.

balsamic vinegars

Our journey was slowly coming to an end, 2 hours later, and we passed through Manzo, the formal dining, and meat-centric restaurant, headed up by chef Mike Toscano. It was dark and moody, with a quiet elegant atmosphere. We felt a bit out of place as we snuck through to get back to the main hall to find our way out. We passed the Rotisserie meats bar, eyeing the roasted chickens and meats, and stood at the crossroads signage trying to figure out where to check out. With a slight head buzz from our wine, we passed through the gourmet hall once again, eyeing the chocolates and coffees and desserts. I resisted as the tiramisu and layered cakes and tarts taunted me from the countertops, as my taste buds said yes, and my wallet said no. Pure Torture.

rotisserie chicken

We finally made our way out and headed home, anxious to savor our Italian goodies and prepare our feast. Cracking open a bottle of red, we crushed the cherry tomatoes and garlic, sautéed the zucchini in olive oil, and threw in the parsley and garlic salt we bought from the Spice vendor in the park and our sauce was underway. Sipping our wine and waiting for the Spinach penne and Garlic bread to cook, we nibbled on breadsticks and basil pesto and smiled at each other as I grated the fresh Parmigania Reggiano for our pasta dish.

spinach pasta with cherry tomato sauce

I felt proud and accomplished, as if I had gone to a strange land on an adventure and learned something new. Bettered myself in some way. A fantastical getaway, if only for a moment…I was happy and complete. It felt good to be in the comfort of my own home, enjoying a homemade Italian meal with my man on a Sunday evening. Check. Mission Complete.

Check out all the pictures from my foodie excursion here: http://www.facebook.com/album.php?aid=314572&id=775480967 or in my Flickr Photo album here: http://www.flickr.com/photos/artfulgourmet/sets/72157625504117944/

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Lobster anyone?

Luke’s Lobster – East Village, NYC

Lukes Lobster E Vlg

One visit to Luke’s Lobster, in the East Village, NYC and you’ll see why this new casual seafood shack has become such a big hit in New York. The restaurant opened in October 2009, by Maine native Luke Holden, and all of their seafood is imported from Luke’s father’s business in Maine, Portland Shellfish. Luke’s aim is to keep prices reasonable compared to its competitors which has enticed New Yorkers to splurge for their famous Lobster Rolls.

luke's sign

An A-frame menu stands outside the doorway with menu specials for the day sprawled in chalk handwriting and inside this small seafood shack is one center table, seating six, surrounded by an L-shaped stool bar along the walls and windows seating approximately 10-15 more. Not very large inside, but Luke’s Lobster fits the New England seafood shack image, with a trendy East Village location on 1st Ave. and 7th Street.

lobster, shrimp and crab rolls

The most popular menu item is their signature Lobster Roll, followed by their Crab Roll and Shrimp Roll, which are all offered a la carte for $7-14, or as a “Schooner Combo” including chips and a pickle for $9-16 (Lobster is the most expensive, Shrimp the least). Besides their famous Rolls, the menu also offers two homemade rich and creamy soups in bread bowls: Maine Lobster Bisque and New England Clam Chowder. The Empress Crab Claws can be ordered solo (4 for $5) or in a combination basket such as “Taste of Maine” including a trio sampler of each Seafood roll (1/2 portion), two crab claws, chips and a drink for $20. Order “Noah’s Ark” for two and you get the same sampling for $38. They feature Maine Root Soda in a variety of flavors, and Miss Vickie’s Chips, a Maine-based potato chip company, to keep the New England heritage and theme consistent in this trendy seafood shack.

Upon visiting last weekend, Luke’s seemed to be fairly empty around 10 pm on a Saturday night, which seemed a bit surprising, if not concerning, considering this was my first visit to the shack (a bit late in the season which could be the reason for its empty stools). But no complaints to the bare establishment, as we ordered and were served in less than 10 minutes. My friend and I ordered the “Noah’s Ark” which looked authentically “shack-like”, served in a plastic basket lined by a sheet of wax paper, including 3 decent sized half rolls of Shrimp, Crab and Lobster. The two mini crab claws were served in a plastic sauce container along with another filled with cocktail sauce on the side for dipping. I dove in to the Lobster Roll first, and on first bite, tasted succulent and sweet Lobster meat, lightly seasoned with savory spices, on a perfectly toasted, buttery roll. The meat was fresh and light, with only a dab of mayo and a special secret seasoning which was refreshing and delicious. The Shrimp and Crab rolls had nice, medium-sized shrimp and chunks of crabmeat, and the portions were just right. The Sea Salt & Vinegar chips that came with it had a nice, tangy, salty flavor to accompany the rolls, and the Maine Root Soda (blueberry) added a refreshing, homespun flavor to the meal, as if we were sitting near the ocean on a summer day.

All in all, the service was quick – the baskets were delivered to our stools, by a friendly server with a smile, but the atmosphere seemed a bit mediocre (the fluorescent lighting a bit annoying and the bare stools next to us begged for some more patrons to liven the place up a bit) and the menu is a bit limited. I would recommend a visit to this tasty gem, but in the summer time when seafood is a bit more tempting as menu fare and earlier in the evening when the East Village is humming on a steamy summer night, to make the experience a bit more authentic and exciting. But who isn’t in the mood for a juicy lobster roll anytime of the year right?

Overall atmosphere rating = 7 out of 10

Overall food rating = 8 out of 10

Overall service rating = 7 out of 10

Locations: Upper East Side (7th St and 1st) and East Village (E. 81st and 2nd)

Delivery: UES only

Reservations: No

Website: www.lukeslobster.com

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A Taste of Rochester – Top Foodie Picks

Rochester, NY may not be the first place that comes to mind for your next culinary travel adventure. But here are several reasons why you should – growing up there has given me some fond memories of delicious, hometown food and restaurants that are worth visiting every time I pay a visit. (In fact, I refuse to visit Rochester without an Abbott’s Frozen Custard in the summertime – vanilla and chocolate swirl, with chocolate sprinkles in a waffle cone, thank you very much!)

Rochester is a melting pot of cultures due to the extensive number of Italian, Polish, Ukrainian, German and European immigrants that settled there in the mid-1800s. For the food lovers out there, you can definitely find some of the best pizza, heroes and wing joints to old-world specialty foods to funky diners and cafes in the trendy parts of the city such as Park Avenue and Monroe Avenue. Here are some of the places you don’t want to miss to get a true taste of the unique array of food in this in All-American town.

Burgers, Hots and Wings

 

Nick Tahou’s Hots: This is a place you don’t want to miss! Home of the famous “garbage” plate, Nick Tahou’s is a Rochester legend founded in 1918 located near the University of Rochester packed with starving college students gobbling up their legendary mile-high greasy plates after a few too many drinks. The garbage plate consists of either two cheeseburgers or hot dogs smothered in onions and their famous Rochester-style meaty hot-sauce, with a side of macaroni salad and home fries, topped with more hot sauce and the works. Word of warning: you may need some Pepcid the next morning, but it sure hits the spot after a night out at 3 am. www.garbageplate.com

Located at: 3070 West Henrietta Rd., Rochester, NY 14623
~ 585-272-1182.

 


Anchor Bar: This is the home of the original Buffalo Wing recipe, founded in Buffalo, New York in 1964 by Teressa Bellissimo. Their wings are big and meaty, crispy on the outside and drenched in the most delicious, buttery hot sauce you’ll ever taste. Make sure to get the generous side of celery and carrots with blue cheese dressing for dipping to cool your flaming lips along with a nice draft lager from the bar to wash it all down for a true experience. Plenty of beer and wing specials daily (.50 cent wings on Tuesdays), and it’s a fun atmosphere in the trendy theatre district area on East Ave. www.anchorbarrochesternewyork.com

Located at: 355 East Ave. Rochester, NY 14604 ~ 585-861-6475


Country Sweet Chicken and Ribs: Country Sweet is a Rochester-based BBQ joint best known for their special sweet and spicy sauce and succulent barbeque chicken and ribs. The best item on their menu is their colossal-sized crispy battered chicken wings, drenched in their signature sweet and addictive wing sauce so good you’ll want to lick the plate. These are not Buffalo wings and the sauce is an exclusive “Rochester thing”- they are more of a cross between Southern Fried Chicken drenched in a sweet and spicy sauce you’ve never tasted anywhere else. The chicken and ribs are phenomenal too (try the Country Sweet Sampler Dinner with Chicken, Ribs, Wings, Fries, Macaroni Salad and Coleslaw), and you can even purchase a jar of their special sauce to take home with you if you can’t get enough of it on your visit. Located on Mount Hope Avenue, this is one finger lickin’ spot you don’t want to miss when you’re in town.  http://rocwiki.org/Country_Sweet

Located at: 1691 Mount Hope Ave, Rochester, NY 14620 ~ 585.244.3200

 

Italian and Pizza

Mario’s Via Abruzzi: Mario’s serves classic Italian fare and steaks, in an upscale neighborhood establishment on Monroe Avenue. Owners Mario and Flora Daniele originated in the Abruzzi region of Italy, and opened several restaurants in Detroit, MI and Rochester, NY for 16 years before the grand opening of their Monroe avenue location, that is now the most popular Italian restaurant in town. They use the freshest ingredients and make their own pasta and sauces, and their wine list is extensive and impressive. They are most well known for their family style dinners that include 5 courses: Antipasto, pasta, salad, a main entrée such as Chicken Saltimbocca or Roast Strip Loin served with Garlicky Greens and Beans and Mashed Potatoes and topped off with homemade rum-soaked Tiramisu for dessert. The impressive space is great for special occasions; they are open 7 days a week, accept large parties and reserve the dining room for private events and weddings. They also offer lunch specials and take out and delivery service. http://www.mariosviaabruzzi.com

Location: 2740 Monroe Avenue, Rochester, NY 14618 ~ 585.271.1111


Bay Goodman Pizza: Established in 1955, Bay Goodman Pizza is a legend in Rochester, known for the best brick oven pizza in town. The establishment is modest, in a small shack-like building with booths and carpeting that looks like it hasn’t been updated since the 50’s. But one bite of their crunchy crust and tangy tomato sauce oozing with gooey cheese and loaded with crispy pepperoni in every bite, and you’ll be hooked for life. Some even say Bay Goodman gives NYC pizza a run for its money – don’t miss this one!  http://www.baygoodman.com

Location: 620 North Winton Road, Rochester, NY 14609 ~ 585.288.0730

Cafes/Diners

Jine’s Diner – Park Ave: Located in the cultural and historic area of Park Avenue, Jine’s is a charming cafe and long time favorite of Rochesterians. Their breakfast menu features 24 types of omelettes, including the Wild Mushroom and Crumbled Bleu omelette and an amazing Mediterranean omelette filled with a blend of spinach, feta and tomato and fresh herbs. Belgian waffles, pancakes and Banana bread French toast are also local favorites for Brunch. Their lunch menu features homemade soups and specialty salads as well as a variety of cold and hot sandwiches that are out of this world. Their dinner menu boasts American favorites such as Pork Chops and Meatloaf and they even offer a Greek menu with savory items like Spanikopita and Souvlaki. Open 7 days a week for breakfast, lunch and dinner.  http://www.jinesrestaurant.com

Location: 658 Park Avenue, Rochester, NY 14607 ~ 585.461.1280

 


Highland Park Diner: This 1940s gem is an art-deco-styled diner near Highland Park that is actually an old train cabin, finished in stainless steel and original Art Deco style furnishings. Nestled between Highland Park and Cobbs Hill Park on Clinton Avenue South, this is a landmark eating establishment with great diner food to boot. They are famous for their homemade corned beef hash served with eggs, hash browns and toast and serve freshly squeezed orange juice and coarse ground corn grits as a special treat for the Yankee folks Upstate. Their prices are reasonable and the food is delicious, and it’s worth going just for the atmosphere and history behind it. http://www.wherethelocalseat.com/Rochester-Restaurants/Highland-Park-Diner-Rochester-NY-WebID-17562.aspx

Location: 960 Clinton Ave South, Rochester, NY 14620 ~ 585.461.5040

 


Daisy Flour Mill: This fine dining establishment is an authentic historic landmark and a special treat for any visit to Rochester. Located on the Irondequoit Creek in scenic Ellison Park, the restaurant originated from an 1848 Grist Mill, now restored with all of the original equipment still in place. They offer classic American Cuisine such as Prime Rib, Norwegian Salmon, Lobster and Shrimp Scampi and a Mixed Grill of Smoked Ostrich sausage, Venison filet and Sirloin Steak smothered in a special cream sauce they call “Robert Sauce”. Their entrees run from $13-26 and include fresh baked rolls, choice of baked, Vermont cheddar au gratin or cracked peppercorn-horseradish whipped red bliss potatoes. A beautiful atmosphere and unique dining experience for intimate dinners to special private events. http://www.gofattie.com

Location: 1880 Blossom Road, Rochester, NY 14625 ~ 585.381.0180

Ethnic Specialty Shops

The Pierogie Guy: Founded by “The Pierogie Guy” Matt Lewis and his wife, Kelly started their business “Melting Pot Foods” with secret family recipes, crafting their own version of this handmade specialty. Every pierogie (Polish stuffed dumpling, steamed or fried) is made by hand, and stuffed with unique flavorful fillings such as Buffalo Chicken, Sauerkraut and Mushroom, Garlic Smashed Potatoes and Pulled Pork. They make their famous dough dumplings swimming in butter in the “Pierogie Dungeon”, in their basement kitchen in East Rochester. All of their ingredients are all natural and sourced from local produce farms in Upstate NY and they put a lot of labor and love into each one. You can find them at Rohrbach’s Brewing Company and Flour City Diner and they are also available at a dozen local area stores such as Mise En Place and Casa Italiana.  http://www.thepierogieguy.com


The Ravioli Shop: At this specialty Italian shop, all of their fine fresh Pastries, fresh Ravioli and Pasta, homemade sauce and Italian bread are made daily. They also sell gourmet items such as imported olive oil, sea salts, herbs and spices. They have 14 varieties of handmade ravioli including Artichoke, 5-cheese, Broccoli Feta, Lobster, Pumpkin and Asparagus and Goat Cheese. Their sauce contains only tomatoes and salt and their cream sauces use cream sourced from local dairies: Marinara, Tomato with Roasted Red Peppers, Vodka Cream, Alfredo and Mushroom Cream. A true Italian gem to discover. http://www.theraviolishop.com

Location: 260 Winton Road (near Blossom), Rochester, NY 14610 ~ 585.288.6420

Desserts

Abbott’s Frozen Custard: Established in 1902, Abbott’s Custard serves up the richest, creamiest frozen dessert in town. Their custard is slow churned in barrels with a custard base, and they use a special vanilla extract, real fruit purees and endless toppings such as fudge, cookies, candies and sprinkles to top off their delicious sweet treats. Abbott’s has over 40 locations in the nation, grown from a single location on Lake and Beach Avenues across from Ontario State Park. They also offer sundaes, cakes, pies, shakes, floats and flurrys to cool you off in the summer heat.  http://www.abbottscustard.com

Location: 2195 Empire Blvd., Webster, NY 14580 ~ 585.671.6365


Leo’s Elite Bakery & Deli: A 60 year old family business owned by Pat and Kathy Bemunzio, Originally known as The Balta Pie Company before the family sold their business to General Mills, Leo’s creates special order cakes such as Chocolate Raspberry Rum and German Chocolate, Cannolis, Biscotti, Cookies, Danishes, fresh baked Italian bread, deli sandwiches, subs and wraps. They also create party trays, specialty gourmet salads and heat and serve dinners including homemade meatballs and sauce, pot roast and pulled pork and baked beans. http://www.leoselite.com

Location: 101 Despatch Drive, E. Rochester, NY 14445 ~ 585.249.1000

Fresh Food Markets

Wegman’s: Rochester’s family-owned mega store supermarket chain is a definite must-see on any trip to Rochester. Founded by John Wegman in 1916 as Rochester Fruit & Vegetable Company, he and his brother opened their first 20,000 sq foot store on Clinton Avenue in 1930. Expanding across Rochester and Buffalo and now across the eastern seaboard to New Jersey, Maryland and Virginia, Wegmans is now known as one of Fortune Magazine’s “100 Best Companies to Work For”. Their stores have an amazing selection of fresh, frozen and prepared food and have now expanded into opening First Market Café at some of their store locations. The larger showcase stores have food courts inside, featuring Sushi Bar, an Asian Wokery Bar, Italian food, brick oven baked pizzas, a Cappuccino bar and more. They offer cooking classes and live demonstration events from their own Wegmans chefs in a wide location of stores and have their own magazine “Menu” and online blog featuring recipes, cooking tips and celebrity chef articles. This is definitely not your average supermarket and worth the trip.  www.wegmans.com

Location: Wegmans Pittsford – 3195 Monroe Avenue, Rochester, NY 14618 ~ 585.586.6680


Rochester Public Market: Located in the heart of Rochester, the Public Market is open all year around on Tuesdays, Thursdays and Saturdays. Here you’ll find local vendors offering ethnic specialties, farm fresh fruit and vegetables, meat from local farms, and specialty items from home baked goods to flowers, plants, dry goods and jewelry. The prices are fair, due to the fact that consumers can buy directly from producers and bypass the middleman costs and support local and regional farmers.  http://www.cityofrochester.gov/publicmarket/

Location: Pennsylvania Avenue between Niagara St and 1st St, Rochester, NY 14609

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