This winter's Restaurant Week was definitely not as ambitious as my past line-ups. Although just as good a season as the ones before.
THE MODERN (9 W. 53rd St.)
It doesn't get chicer than this - a MoMa-adjacent restaurant. Been wanting to try this place since my first Restaurant Week, finally got reservations - I was not disappointed.
The atmosphere was surprisingly pleasant. I was preparing myself for some cold, hard, minimalist lines but it was comfortable and without a doubt still ... wait for it ... 'modern'. The restaurant consists of a 'Dining Room' and a 'Bar Room' area; we were seated in the latter. Out of curiosity, I snuck a peak at the dining room on the way to the bathroom - it's a much more formal affair. I would def recommend the bar room for more social/friend gatherings.
Arctic Char Tatare (w/ basil & trout caviar):
The taste was fresh and rich. However, didn't stand out much from other tatares I've had.
Grilled Diver Scallops (w/ chianti glazed beets, toasted almonds & cumin-sumac butter):
Definitely the best appetizer of the evening. Awesome combination of ingredients.
They seem to like to do this thing where they put their grilled seafood dishes in mini metal casserole dishes.
Duck Confit (w/ pancetta braised kale, blood orange & five spice brown butter):
Crispy, flavorful. Yum.
Gaeta Olive Crusted Quail (w/ chorizo, barley, toasted almonds & pickled pearl onions):
The only issue I had with this was the lack of greens on my plate (aesthetics needed here) and that it might have been a bit too salty.
Modern Cheesecake (w/ almond crumble & fresh mango)
Modern Chocolate Tart (w/ vanilla ice cream)
Salted Caramel Parfait (w/ coconut tapioca & mango sorbet):
This reminded me of the 'salted-caramel' milkshake at "Shake Shack"; and then the 'tapioca and mango' reminded me of the desserts I get in HK. I had to try this.
BAROLO (398 W. Broadway)
Traditional Italian restaurant. They have a cute back garden here; would be nice to check that out during the summer, esp. after a day of shopping in the surrounding Soho.
We brought our own wine. I've never done that at a restaurant in Manhattan before. Corking fees are $20 per bottle.
Carpaccio di Manzo con Arugola e Parmigiano
(beef carpaccio w/ arugola & parmesan cheese)
Zupetta di Mare
(classic italian seafood soup in a spicy tomato sauce)
By far, the best dish of the night. I would go back just for this.
Rigatoni alla Buttera
(rigatoni w/ sweet & spicy sausage & peas, tomato & cream)
Without a doubt tasty, but seemed too easy and home-made for a place like this.
Cheesecake
A nice subtle orange flavor
Tiramisu
Solid tiramisu. No complaints here.
ANTHOS (36 W. 52nd St.)
Impeccable service, even when it was way packed. This 'new Greek' cuisine keeps the surprises coming.
(Update 3/7/2008: Picked as one of the best new restaurants by Nymag's "Best of New York" issue)
I didn't copy the name of the dishes here. So here's me making them up by memory.
Some amuse bouches.
Could definitely taste that distinct Greek flavor from the start of the meal - seasoned meats, herbs, olives, custard/yogurts etc. However, this is not your standard low-key gyro fare - instead, expect impressive creative combinations that retain the Greek tradition.
Calamari with bacon bits and other random delicious things I cannot remember.
Milk fed chicken
Pork shank on a bed of broad beans and other veggies
Poached pear and pie crust crumbles with vanilla ice-cream
Anise flavored ice cream with chocolate cake, crumbles and fennel (which didn't really do much to change the flavor - although [random fact] has phytoestrogen properties like Anise).
I would have disliked the liquorice flavor of the ice-cream by itself but it was complimented so well by the chocolate and crumbles that I would not object to having it again.
For more info:
http://en.wikipedia.org/wiki/Anise
Mini cookies that we had to take home since we were so stuffed (in the good way).
Amuse bouche
Lasagna Verde alla Bolognese
Gelato
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