Category: Celebrity Chef

A Recap of Recent Food Excursions: In Vino, Spotted Pig, Barraca, Mas (farmhouse) and Corton

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I have been to a handful of restaurants recently that all deserve mentioning. Since I have lacked the time to do an in-depth write-up on each I have compiled a synopsis of each so you readers can just get enough of a taste for the restaurants. Yes, it is a random assortment that runs the gamut of casual to high elegance in terms of dining experiences and I have written this post accordingly in that order. There is everything Paul Liebrandt’s high-end Corton to the simplicity of an East Village wine bar, In Vino. There is something for everyone so enjoy reading and do not get too hungry in the process!

In Vino

In Vino is a casual buzzing wine bar in the East Village that I stumbled upon a few weeks ago with a couple girlfriends. We were looking for a place to go that was not very expensive, could satiate our appetite with good small plates to share and also provide us with some tasty grape. In Vino did the trick. We had a reservation but it was a Friday night and the restaurant was running behind, so we were not seated until 20 minutes after the stated reservation slot. Kind of annoying, but at least the host was apologetic and kept checking in on us. She actually went so far as to ask another table of two (that was at a table meant for four) to re-locate to a smaller table so we could finally be seated. I might be a little ticked off if I was that couple, but it worked out for everyone . … and I was hungry so this plan worked well for me. In terms of wine, there are 200 different varieties, predominately Italian from 20 different regions, from which to choose. Yes, it’s overwhelming but the server and bartender are well-versed in the offerings so just ask questions if needed. In terms of food, sharing is the way to go. The meatballs were the hit at my table, and although I did not try them I got a taste of the sauce and it was great. The Bruschetta di Pomodoro and fried artichokes are also tasty. The night I was there the restaurant also had a special pumpkin ravioli which was heavy and rich in flavor (maybe a tad too much butter), but I recommend it if you happen to be there at a time when this dish is being re-offered. In Vino has a great vibe even if its very cramped quarters in the restaurant. Good place to enjoy a light meal and sample a couple glasses (or bottles) of wine. The price is right and the location does not stink either. Its fairly well-situated around East Village nightlife, so if you’re evening continues post-dinner it should not be too difficult to find a fun place to go.  In Vino accepts reservations on  OpenTable, but as previously mentioned you may not get seated when you think you are supposed to during the weekend rush.

In Vino, 215 E. 4th Street, NY, NY, 10009. Phone: (212) 539-1011.

Spotted Pig

This April Bloomfield staple has been on my list of lists for some time. It’s probably not considered as popular as it was five years ago, but the wait time is still an hour (or more) even in the middle of week so I do not think it’s lost its stride. I finally realized it had been too long since I started saying “Gee, I should really try out the Spotted Pig,” so I found a girl friend and picked a night to go where I wouldn’t mind the long wait time in the cramped quarters of the small restaurant. We did end up waiting an hour for a table. Lucky for me, I was running late and in traffic so by the time I showed up it was only 20 minutes! I am usually quite punctual and felt badly my friend was on her own by the bar, but it definitely made the experience more enjoyable once I got there knowing the wait time was cut in half. It’s not a big restaurant by any means so tables are intimately close together and the restaurant has a great buzz to it. People rave about the burger at the Spotted Pig, but given my no-beef dietary restriction that was not on our table that evening. It did look good though. We decided to go the small plate route and shared a bunch of dishes to nibble on. The burrata was creamy deliciousness and there was a special red snapper crudo that was delicate and full of flavor. We also ordered the brussels sprouts, market salad and, of course, the shoestring fries. The latter should really be adopted as the Spotted Pig’s bread basket. No one should leave without trying at least a few of the shoestring fries.They are topped with garlic cloves so just watch your breath after consumption. The food is solid, the restaurant has no real frills to speak of and the scene is great from Thursday-Saturday night. There is a no-reservation policy so be prepared to wait (a decent amount of time). The earlier you get there, the better your chances are of getting lucky with a table. Next stop. … The Breslin!

The Spotted Pig, 311 W. 11th Street, NY, NY, 10011. 

Barraca

I have been to this West Village newcomer twice and think it’s a fun spot to go for sangria and tapas with a group of friends or a creative place to bring a date. The first thing to take note of is the design of the space. I think the restaurant did a good job of making it a lively and inviting atmosphere with a great bar lined with jugs of sangria, rustic exposed brick walls, bright-blue painted table chairs and other interesting ornamentation on the walls. Sangria and Paella are both musts. Barraca offers five different varieties of sangria of which I recommend the Rioja. I am partial to Rioja wine to begin with, but this refreshing cocktail also shows hints of cherry and guindilla pepper to give extra flavor. Go big and get pitchers if you’re with a group – they will go quickly. In terms of food, I recommend ordering a mix of tapas and sharing paella as the main event. If you are only a group of two go light on the tapas and get one paella to share. It will be plenty of food. I have sampled a variety of the menu offerings now that I have dined here twice and these are my top recommendations: Paella Negra (Mixed Seafood), Pulpo Salteado (Sauteed Octopus), Coles De Bruselas (Brussels Sprouts), Ensalada de Berza (Kale Salad) and Cordero Moruno (Lamb Cubes). There are plenty of other things to choose from, but these were my top hits with the Paella Negra being    No. 1. This is squid infused rice with artichoke, monkfish, squid and shrimp. Make sure you order it “socarrat” so you get the crispy crust of rice at the bottom of the pan. It may sound gross the way I just described it, but its traditional Spanish preparation and delicious. On a Friday or Saturday it may be hard to get a reservation the day of, but generally speaking you can get a table and the restaurant is on OpenTable.

Barraca, 81 Greenwich Ave, NY, NY, 10014. Phone: (212) 462-0080.

Mas (farmhouse)

Mas – a country house or farm in the South of France. The restaurant sets you in an elegant country farm setting in the middle of bustling downtown New York City. This one is special. A gem in the heart of the West Village which is known by foodies, but does not receive nearly as many public accolades as I believe it should. Prior to dining at Farmhouse I had been to its newer sister restaurant, Mas (la grillade). The two could not be more different but they each work in their own way. The concept is farm-to-table with local ingredients and I would describe the ambiance as understated elegance. It’s an intimate dining room that should be reserved for those there celebrating a special occasion or who can really appreciate a special meal.The great thing about Mas is that there is a tasting menu, but no one has to feel restricted by the menu choices contained in the suggested tasting. Each diner can use the a la carte dishes and/or the evening’s tasting options to create his/her own tasting menu. The restaurant gives you the flexibility to try a little bit of everything you actually want to eat. Many times with tasting menus I find I want to eat two-thirds of what’s being offered, but there is never the option to swap out. This was a pleasant surprise at Mas. The shrimp crusted with spaghetti squash and brussels sprouts were the highlights of my main meal. In terms of dessert, where do I begin. We pretty much ordered every option and they were all delicious. The white chocolate mousse with rhubarb compote was my least favorite, but someone else could find it to be fantastic.The dulce de leche semifreddo took the cake and Mas also offers creative ice cream flavors to supplement each dessert, which are well worth it as well. I particularly enjoyed the Greek frozen yogurt. The service is attentive, affable and very well-versed in the menu. I happen to know someone in the kitchen, which the restaurant became aware of, and we were taken care of very nicely. The experience was very pleasant, food excellent and I think the restaurant has done a very good job of finding a dining format that works for everyone, particularly with the lack of restriction in the menu. Mas (farmhouse) accepts reservations on OpenTable but it can be a tough table to score. I would suggest planning your visit weeks in advance.

Mas (farmhouse), 39 Downing Street, NY, NY, 10014. Phone: (212) 255-0279.

Corton

This is a restaurant for those with a refined palate and the desire for a culinary adventure. Paul Liebrandt’s Corton is elegant and pristine with food preparations that are done with unique precision and grace. It baffled me how every little detail down to the minuscule edible flower buds set atop my crab salad could be so thoughtfully placed on the plate. The dining room is elegant with white walls embossed with tree branches and faint hints of gold. Color is added to the room from the intricate light fixtures and pale green upholstered dining chairs. When you dine at Corton you are bound to the tasting format of which there are two options – the seasonal six-course (approximately 2 hours and 30 minutes) or the traditional eight-course tasting (significantly longer in duration). My view is go with the seasonal. It’s shorter, plenty of food to really experience Corton and it will only be around for a couple of months so take advantage of it while you still can. Before my experience at the restaurant I will admit of hearing mixed reviews. Some regale in Liebrandt’s innovative mastery of cuisine while others find it over-hyped. I’m somewhere in between the spectrum. Those who have a high appreciation for fine dining will find this restaurant a haven and every bite will evoke a different emotion from the one before. As I said before, it really is amazing what Liebrandt and his staff are able to create in the kitchen and you get the sense that it is all done with great passion and love of cuisine. There were definitely a few very impressive parts of the tasting where I was wow-ed by the privilege to have tasted that particular morsel. There were other times, however, during the first three courses where I was not as thrilled and felt the meal should pick up in terms of flavor. The turning point was the Arctic Char. I typically do not get excited over any fish in the “salmon” family, but this was quite exquisite. The other two highlights were the squab torte and panna cotta dessert. The restaurant presents the squab torte in its entirety to your table at which point I thought I was about to consume and destroy a work of art. It was beautifully prepared and the flavor was like nothing I have really experienced prior. Dessert is always a highlight of any meal for me, but it’s usually the very rich or chocolate treats that grab my attention. Not at Corton. They found a way to make a very light, simple preparation of panna cotta exude excellence in just a few small bites. Do not come to Corton thinking you will experience anything close to an ordinary meal. It may be a little much, but if you have a passion for food and are willing to go outside the box then Corton should be a stop on your New York City foodie adventures. This is also a restaurant suitable for wine connoisseurs as the selection is quite extensive. The plethora of Burgundy was a highlight for me as its one of the wine regions that I actually know something about and can appreciate. It also happens to be the variety of wine that can be the most difficult to find in great selection at restaurants. It doesn’t come cheap, but it’s worth it for a good bottle. The final note to make is that the restaurant has never lost sight of its roots. Take a quick glance left as you enter the restaurant and notice the somewhat tarnished gold plate engraved with the name “Montrachet,” which is of course the formerly acclaimed restaurant that resided in that location prior. Corton accepts reservations on OpenTable and typically has availability if you plan a week in advance. If you want a prime seating time on weekends I would suggest booking a bit more ahead of time.

Corton, 239 W. Broadway, NY, NY, 10013. Phone: (212) 219-2777.

Colicchio’s Latest in Culinary Innovation @ The Topping Rose House

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Two weeks ago I got a taste of one of the Hampton’s newest restaurant additions – The Topping Rose House. The Topping Rose has the promise to be the new luxe destination for summer weekenders this season. It’s going to come at a price, of course. Rooms go for ~$1,000 per night, but you will be able to decompress at what looks like it will be an impressive spa and enjoy the fine dining experience that comes with a Tom Colicchio restaurant. I am going to focus on the restaurant more than the Inn itself, but they did do a great job of restoring an historic landmark in the center of Bridgehampton. From the outside, the building fits in nicely with the town’s surroundings and does not stick out as a gaudy eye sore. I think this was some people’s concern upon fist hearing about the new luxury accommodations coming to town. The inn and spa are not in full swing yet, but promise to be by the summer rush not too far off. In the meantime, people, like myself, who sometimes make the trip out there in the off-season have the privilege of testing the restaurant before it becomes impossible to get a table. Come Memorial
Day that will surely be the case.

Topping Rose is elegant but not in the same way Colicchio designed Craft or Riverpark where you enjoy a meal in a lavish dining room. The setting itself is rather quaint and it feels as though you are dining in the middle of a farmhouse. The decor is wonderful and brings forth a comfortable ambiance. The real elegance at Topping Rose lies rather in the preparation of the food. This is not my first Colicchio experience, so I know what to expect in terms of food quality and his general flare for modern and seasonally appropriate cooking. The off-summer menu was definitely reflective of winter and early spring flavors, so I will be interested to see what comes next in the summer time when Hampton tomatoes, corn and other farm-fresh goodies blossom in abundance.

The menu item of the night at our table was the Tilefish. I strayed from the other three and decided to try one of the pastas instead. Given the exuberance and high recommendation for the Tilefish, however, it’s probably worth a try. The fish is served with gold and blue potatoes, leeks and preserved lemons. Now, be careful here. When the server described the dish to us it was conveyed that there would be a puree of leeks beneath the fish and a noticeable serving of said preserved lemons. What actually came out was a delicately prepared fish with a light sauce infused with leek and lemon flavors. This was confusing to a few members of the table, who insisted they get to the bottom of this mystery and find out where the leeks and lemon resided. To their dismay, the puree was not missing just slightly misrepresented from the beginning. Nonetheless, the overall review for the fish was positive and all three people I dined with seemed to enjoy the light and flavorful dish.

I do not order pasta very often, but on this occasion I had a particular craving for a new and inventive carb creation. I tried the restaurant’s Smoked Pappardelle, which is topped with a slow poached egg. All of the pastas at Topping Rose are made in house and, in the case of the Pappardelle, they actually smoke the pasta noodles so they taste just the faintest bit of delicious smoked meats. The sauce is light and the poached egg adds a rich twist to the dish. I am glad I ordered the smaller portion because anything more may have been too decadent. For a starter, I had the Fennel, Radish, Celery and Cucumber Salad which is one of the appetizers I hope never comes off the menu. It’s great for every season and filled with fresh, refreshing greens and finished off with a light goat-yogurt herb dressing. While I enjoyed my entire meal this simple preparation was probably the highlight.

Additionally, we ordered the Fried Oysters with Braised Chili Bacon which were a nice twist the standard raw oyster. I am no huge fan of oysters myself, but these were delicious (maybe because they did not really taste like oysters!). The oysters were not over-fried and together with the bacon I could almost transport myself to a beach BBQ. Yet another good preparation for all seasons. The other must-do on the menu is checking out the side dishes. Generally side dishes are not a main attraction for any meal, but picking up the Brussel Sprouts and Roasted Cauliflower are a great way to round out a meal at Topping Rose. They are simple, but you won’t be disappointed.

 

There was, of course, some dessert to finish off the meal. By this time I was quite satisfied, but I did need something small and sweet to top me off for the evening. There were quite a few inventive ice cream flavors to sample and even though it seemed like the simple choice I went with a few scoops of coffee ice cream. There was also Lemon Meringue Tart and Apple Tarte Tatin at the table so I snagged a small taste of each. They were both great, but the Tarte Tatin beat out and would be my pick to anyone looking for a dessert suggestion. The restaurant also brings out petit fours of mini chocolate chip cookies and other small chocolate treats, so I doubled up on my ice cream and enjoyed a few of those. At the end of the meal, in true Colicchio fashion, you receive a small satchel of house made granola to remember the restaurant by as you enjoy breakfast the next morning.

Topping Rose will be a great addition to the Hampton restaurant scene, but it should definitely be reserved for a special occasion. To me, this is not a restaurant you bring the little kids on a random Friday evening or make a standing reservation at every weekend. Some people might do this, but I think it de-values the special nature of the place. It’s not gaudy, pretentious or over-the-top, but when you walk in you know you’re in for a treat so savor it that way. I would love to check out the brunch and will likely do so at some point this summer when occasion allows, so be sure to look for a Topping Rose update.

The Topping Rose House, One Bridgehampton – Sag Harbor Turnpike, Bridgehampton, NY, 11932. Phone: (631) 537-0870.

When To Book: I recommend booking a table at Topping Rose as early as you can plan. Even in the off-month of March, our options for a Saturday seating were 6 p.m. and 10:30 p.m. It will be even busier in the summer so get to planning sooner rather than later.

Going Casual @ Marea’s Bar

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This weekend was my second time dining at Michael White’s Marea, but this time was very different from the first. I ate at the bar. For those of you who have never been to, or heard of, Marea let me assure you this is no standard meal one would normally expect from “bar dining.” Although it was not the full Michael White special, eating dinner at the bar still had plenty of charm and I was greeted by the same great service and food experience as when I dined in Marea’s main dining room a few months back.

Although I do recommend engaging in the “proper” Marea experience – one in which you eat in the elegantly modern dining room, savor the Italian wine selection and partake in the ~$100 four-course prix fixe menu -there is definitely  reason to also consider the more relaxed dinner-at-the-bar approach as well. I did not have to make a reservation weeks in advance (decided to go three hours prior),  did not engage in a three-hour long meal, nor did I feel the urge to gorge myself in four-to-five courses. Marea is a special place and in no way will I try to discredit its fine dining appeal, but I am merely going to highlight an alternative approach to enjoying the restaurant.

Bar dining does not always draw that much appeal. Many times you end up with approximately two inches of personal space which other patrons frequently intrude as they reach over you in an attempt to get the bartender’s attention. The other problem I have found in the past is that service at bars can be spotty and the meal typically feels quite rushed. None of this was not the case at Marea. Even though every seat at the bar was full, I never felt interrupted by others anxiously standing behind waiting for a cocktail. I also never felt as though I was part of the conversation happening between the couple next to us. The setting was still personal and intimate even at the bar. As far as the service goes, the bartender could not have been more helpful. From the time we arrived he made sure to seat us promptly and throughout the meal he was just as attentive as my server during my last meal at Marea (and the restaurant generally has very good service). We never felt rushed and were merely left to enjoy the meal at whatever pace we pleased.

Marea is known for many things but the pasta dishes are famous. All of the pasta is house made and I do not think I have ever tasted pasta so delicate and well-prepared. Maybe once in Italy, but Michael White’s creations are truly one-of-a-kind. The most acclaimed item in the pasta section of the menu is the Fusilli, which is prepared with red wine braised octopus and bone marrow. Nearly anyone I have ever spoken to about the restaurant has brought up that dish at some point in the conversation. I went against the grain and ordered what optically looked to be the most simply prepared pasta on the menu – the Pansotti. The dish consists of house made ricotta ravioli topped with a fresh basil pesto sauce. Sounds plain and boring, right? Quite the contrary. Saying each morsel of pasta nearly melted in my mouth may sound cliche, but that is actually the precise way to describe it. When a chef can make even the most basic preparations taste exquisite that’s when you know he/she has created something special. I only wish the bowl could have been bigger because I now find myself four days later still craving just one more bite. Prior to the pasta, I started with the Astice appetizer which consists of a creamy burrata cheese topped with gracious chunks of lobster. Another seamless preparation and one I think should be on most people’s tables at Marea. Even though burrata comes from the heavier cheese family of mozzarella, this rendition was light and the lobster was a hearty complement.

By the time the appetizer and main courses were complete I was ready to call it quits – my appetite was more than satisfied. I could not stop though because earlier I spotted a dessert calling my name from across the bar – Strati Di Cioccolato. There are a number of tempting options on the dessert menu, but as a lover of chocolate this was the natural fit. The chocolate crema and salted caramel mousse were encased on either side by thin layers of solid chocolate and sprinkled with a coffee crumble to give it a little crunch. The dollop of Fior Di Latte ice cream (literal translation – “flower of milk”) on the side was a very simple and refreshing finishing touch.

Even in the most casual setting Marea did not fail to impress. After three courses and two (very) generous pours of Brunello Di Montalcino I was ready for a good night’s sleep.  It continues to amaze me how even at one of New York City’s most highly rated restaurants it felt natural to immediately fall into a state of relaxation and decompress after a long week. There was no pretension or anything completely over-the-top. … except maybe the bill that came at the end. It won’t be the cheapest dinner you have ever had, but if you find yourself wanting a last-minute splurge, and are within striking distance of Columbus Circle, do not overlook the bar room and take a peek into Marea. Hopefully your visit will be as pleasant as mine.

Marea, 240 Central Park South, NY, NY 10019. Phone: (212) 582-5100

When To Book: Marea accepts reservations on OpenTable but it can be difficult to get reservations, especially at peak times. I would strongly suggest trying to book well in advance. Walking in and sitting at the bar is always an option, just be prepared to have a little bit of a wait if it’s a busy night. At 8 p.m. on a Friday I only had to wait ten minutes, but that could have been a little lucky!

My Restaurant Crush With ABC Kitchen

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I went to ABC Kitchen for lunch recently and am approaching double-digit territory in terms of how many times I have returned to the restaurant.  I am not one to typically  repeat restaurant visits this often since there is so much ground to cover in NYC, but there is something about this Jean Georges staple that keeps me coming back for more. At this point, I have sampled most of the dishes and have seen many iterations of the menu. They keep the classics and surprise every time with a few new selections from which to choose. I can say with a high degree of confidence that it is difficult to go wrong there. I usually find it extremely tough to come out and say I have “favorite” restaurants in this City because of the plethora of offerings, but ABC Kitchen has been a steady stand-by for the past two years and it goes beyond just the good food.

Forget the food for a minute and let’s talk about the decor, ambiance and overall atmosphere of the restaurant. In my opinion, this is half of ABC Kitchen’s allure. Unlike many other restaurants by celebrity chefs, Jean Georges’  ABC Kitchen does a great job creating an unpretentious, inviting and relaxing atmosphere in this Flatiron endeavor. Yes, you will probably need to think ahead, call at the exact time the reservation line opens (or be logged in to OpenTable) and reserve a table 30 days forward to ensure you can enjoy such a place, but it’s worth it . You’ll see why once you’ve eaten there once. … And if you don’t please feel free to leave angry comments below this post. The dining room was nicely designed and feels as though you are eating in an elegant farmhouse. I am pretty sure a decent amount of decor comes from neighboring ABC Carpet and Home. The walls are white lined with black-and-white photographs and wooden beams protrude from the ceiling. The white tables are adorn with small but poignant details of decor such as: dainty glass vases of fresh flowers placed atop the table or the display of sea salt so delicately dispersed in a white seashell.  The staff members brighten the room with their colorful plaid button-down flannels, and I have yet to be served by someone who was not friendly or  engaging. When I first started dining here, there was a young man working as a waiter who was simply a doll. He was well-versed in the menu, could give me a suggestion and never be wrong, and was overall very amiable. He was my server – by request – for my first five visits to ABC Kitchen. He always remembered me and treated the table extremely well. I would go so far as to say that he can be credited with a part of the reason I continue to return to ABC Kitchen. It’s too bad he left last year to pursue other interests, but I have returned since and continue to have great customer service experiences.

The whole mantra at ABC Kitchen is “local, organic, home” and the restaurant embodies all three of these characteristics. It’s not super hokey or “granola” either. Just good food with the most locally and organically grown ingredients as possible in a homey dining room. Now that I have gone on a bit about the overall feel of the restaurant we can move onto the menu. I have now sampled a majority of each menu offered at ABC Kitchen – brunch, lunch and dinner. Instead of giving a very descriptive rundown of every meal consumed there I decided to provide my own ABC Kitchen “must try” list. Starting off with brunch, the French Toast is delicious and the Eggs Benedict is a solid version of this classic brunch fare. Lunch/Dinner items of note are as follows: The Crab Toast with Lemon Aioli, Roasted Carrot and Avocado Salad, Pretzel Dusted Calamari, Clam Pizza, Wood-Oven Roasted Maine Lobster, Akaushi Cheeseburger (I have not sampled this but my sister gave her stamp of approval and I trust her judgment), Chocolate Cake with Toasted Marshmallow Icing and the Ice Cream Sundae. These are my time-tested favorites from each menu, but there’s plenty more to choose from.  I would, however, suggest having at least one of the above-mentioned choices make it to your table.  Additionally, if you are there for lunch there is a tiny secret treat I would highly recommend asking your server about – Chocolate Ganache Cake Pops. I only recently discovered these hidden gems, but they are delicious and a perfect way to end a meal if you’re not in the mood for a heavy dessert. It continues to baffle me that these have not made it on to the main dessert menu, but just nudge your server and say you know they exist. … I am sure one or two little “pops” will readily appear at your table.  To supplement the food, don’t leave without trying a cocktail or fresh juice. The Ginger Margarita and Vermont Gold Vodka Thyme Lemonade are killer (in the best possible sense of the word).

I’ve been to ABC Kitchen for a whole host of occasions – girls brunch, a lunch to catch up with my sister, birthday celebrations, a date and work function. You can really make the restaurant fit any event. I make up different excuses to go there all the time. So if you have yet to test the waters here, pick an occasion (30 days forward) and enjoy a meal at ABC Kitchen for yourself. I do not think you’ll be disappointed for taking my advice on this one.

ABC Kitchen, 35 E. 18th Street, NY, NY, 10003. Phone: (212) 475-5829.

When To Book: ABC Kitchen accepts reservations on OpenTable and by phone. For dinner I highly suggest planning in advance and reserving a table 30 days prior. You may get lucky and a spot could open up last minute, but that’s often not the case. Brunch/Lunch can be a little less planned depending on timing. The restaurant is also open to walk-ins and the bar is first-come first-serve. 

Celebratory Dinner @ Union Square Cafe

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There are only a handful of restaurants in New York City that can really be categorized as timeless. Union Square Cafe is one of them. I recently made my second visit to the “Danny Meyer Original” to celebrate my dad’s birthday. I don’t know about all you reading, but when I am put in charge of picking the location for a special occasion of any kind I do a lot of searching. It’s not just about the restaurant’s name, how many Michelin stars or what celebrity chef happens to be behind the brilliance. When picking just the right place for a celebration such as a birthday, it is necessary to take a number of things into consideration. Here are just a few: 1) he/she who is being celebrated 2) appropriate ambience 3) cuisine and 4) menu, menu, menu. Can you guess where I put a lot of focus? Menu is key. You want breadth and depth. You want to make sure there is something on the menu that each and every guest will eat. The last point may seem easy enough, but when you come from a family where one person does not eat poultry, one whose diet excludes seafood and pork, and myself who does not eat beef, it can sometimes be difficult to please everyone’s palete.

So back to Union Square Cafe. I try to take my dad out for his birthday every year. So it’s no surprise that around three weeks prior, my mind began to stew about where this year’s festivities would take place. My first line of defense is Open Table. Even though I am disenchanted at times when a restaurant I have been looking to try is not on Open Table, the site is comprehensive enough and can prove to be quite helpful in these situations. I went through a whole slew of restaurants, keeping in mind that my dad is a modest man and prefers quality with less frills, before coming to the end of the alphabet at Union Square Cafe. Nothing really seemed to fit until then. Keep in mind, I had also recently finished reading Danny Meyer’s Setting The Table and was (and still am) completely fascinated with how he built his restaurant empire from the ground up. So, yes, I was interested in the place myself.

I had dined at Union Square Cafe once before, but I was young and could not fully remember how the menu was composed.  When I went to the website I knew I had found the right place. My grandmother would have scallops, my sister would more than likely eat the Roasted Chicken with Rice, they had Grilled Yellowtail Tuna or Crispy Soft-Shell Crab for my dad, and as for me. … I wanted to eat all the entrees except the Prime New York Strip Steak (for reasons already explained) and the Wild Sockeye Salmon (another one of my not-so-favorite foods). Now, in my family, menu due diligence does not stop at the main menu. Dessert is crucial, not an afterthought. Chocolate-Hazelnut Bread Pudding. Sold! Not only was this menu one that would appease all my family member’s paletes, but Union Square Cafe really is a seamless medley of great food, hospitable service and dining room that I would describe as understated elegance.

Now that I have covered all the logistics, on to the meal itself.  We ordered a number of starters which included: Summer Squash Salad, Snap Pea Salad  and Grilled Octopus. The salads came highly recommended from our waitress and were a delightful blend of sweet summer vegetables with vibrant colors. The grilled octopus was creative as well, but if you are not one for pungent food of the sea, it might not be the dish for you. Back to our waitress for a quick minute. She definitely made the evening much easier for the entire table. I struggled with the menu and making choices, but her interest and depth of knowledge for each dish really made that decision quite simpler. On to our main courses. I was guided toward the Grilled Lamb Chops Scotta Dita as they are a Union Square Cafe classic. If you are a fan of lamb I definitely recommend trying this dish. As suspected, my sister ordered the chicken, my grandmother’s order was a surprise and she followed my lead with the lamb chops, and dad went with the Grilled Yellowtail Tuna. So I guess I am OK at predicting what my family likes. Then it was time for dessert.

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Upon arrival I noted to the hostess that we were celebrating my dad’s birthday. I know she paid attention because when the waitress dropped the dessert menus off at our table she said, “I hear we are celebrating something special here tonight.”  We ordered the Chocolate-Hazelnut Bread Pudding and Blueberry Sugar Pie. A nice contrast from the decadence of chocolate to the sweet, crisp flavors of fruit pies in summer. The bread pudding came out with a candle and “Happy Birthday” perfectly written in chocolate sauce across the top. It was delicious. I personally enjoyed the Blueberry Sugar Pie, but there was one flaw. The pie is garnished with a scoop of Sweet Corn Ice Cream. Now this may sound interesting, and maybe even adventurous, but it definitely was not for me (and the comment card knows it!). The pie was delicious and barely needed anything extra at all. A scoop of plain vanilla would have done it justice. And to be a little more fancy, maybe some Tahitian Vanilla Bean. All in all, what really mattered is that dad enjoyed his evening with his “girls” and that we enjoyed some high quality eats.

So here’s the verdict on Union Square Cafe. As was noted at the beginning, it truly is classic New York City dining. Plain and simple – the restaurant is solid. It has a great menu with warm staff and an ambience that can fit any clientele. You can go there for celebration, a business dinner, a night when you want to treat yourself or even a date. Some in my generation (those in their mid-twenties) may not think it is trendy or “hip” enough for their tastes. It’s not Meatpacking District or the West Village after all. But don’t shy away. the quality will alleviate any worries of entering a “stuffy” or more “mature” environment. If you go and are disappointed please feel free to comment appropriately.

Union Square Cafe, 21 E. 16th Street, NY, NY 10003. Phone: (212) 243-4020

When to Book: Usually good to book a few weeks in advance, although depending on the season it can be easier to get a table the day of or a few days prior. Reservations available on OpenTable.