Chris Cipollone, the chef at Tenpenny left the restaurant just days before we visited. I had read about the departure on Eater, but thought maybe the cooks in the back would still be upholding the chef’s culinary offerings until a new Chef was hired. It was a quiet Friday evening at Tenpenny when we made our way through the Gotham Hotel to a surprisingly empty small, red dining room in the back. I don’t know if this is a reflection on the strange location of the restaurant or because other’s knew about the Chef’s absence.

We sat at the bar (even though there were plenty of tables) and had a very enjoyable meal. The bartender was great, giving recommendations and sticking around just as long as we wanted him to. I had read good things about the food and atmosphere and almost everything I read (and tasted) was right on.

The complimentary pretzel bread hinted at how great the food was going to be. It was tender and warm with a fantastic duo of sauces: apple butter and horseradish mustard.

We had limited time before the theater so we only ordered a few dishes. In addition to the TONY list item, we got an appetizer of crispy artichokes which were on top of a nice smoky lemon aioli with trout roe (simple, flavorful, good textures) and the entrée of smoked organic salmon, which was cooked nicely (perhaps a little undercooked) with a rich egg-yolk emulsion and bacon and brussels sprouts.

The roasted vegetables that TONY raved about were actually my least favorite thing on the table. The presentation was beautiful reminiscent of modern art. And I really loved the idea of this plate of seasonal vegetables gussied up with dehydrated ranch powder. The seasoning was a little too intense for my tastes and made the entire dish taste like a bag of sour cream and onion chips. I suppose the vegetables were healthier for you, but the strong flavoring got in the way of the natural vegetable flavors.

I was also a bit disappointed to not see the autumn (which was the season we were in when we came here) fully represented. I was hoping for more root vegetables, like butternut squash and parsnips. We got a lot of onions, potatoes, and carrots. But in the end, it was definitely interesting and playful with nice textures. And unfortunately, it cost quite a bit more than ten pennies, as the restaurant name suggests. Perhaps that’s why the Chef left.

Would Tenpenny’s Roasted Vegetables make my Top 100 of the year? These could have been fantastic (I wonder if they were before the chef left), but I had a few quibbles which brings it down to a 7 out of 10.

Large format dinners are big in this city. And not just due to the amount of food you get. Also because you need large amount of friends to bring down the costs and prevent bagfuls of leftovers.

We’ve seen large format punches for a while now at places like Clover Club and Cienfuegos, but now modest little Elsa is getting into the act with the Broken Mirror Skyscraper. Time Out included it on their list and said the $60 cocktail serves six. Do the math and that’s actually a cheap cocktail ($10) for this city.

I have somewhat of a connection to Elsa. It used to be the Hangar Bar, which was a favorite hangout of a close friend. It was rather grimy, sketchy, and divey. But it had character. The owners (who happen to be a friend of my friend) re-named it and spruced it up big time turning it into Elsa, a jazzy, old-time cocktail bar. It’s amazing this is the same place.

I had been to Elsa when they first opened a few years ago with that aforementioned friend (oh, let’s just call him Holt) and thought their cocktails were decent and affordably priced. I hadn’t been back since, mainly because Holt had moved to LA and it’s quite far east (between Avenue B and C). Well, it was the perfect excuse for a return visit because this cocktail was on our list. And because Holt was in town.

We got a group of 5 (I think we could manage six servings) and ordered the Broken Mirror Skyscraper. I saw it was also listed on the menu as a single portion called the Broken Mirror, but if you order the large format version, it comes served in a “skyscraper” and you have lots more fun.

It was a very dramatic presentation with a large shaker (the skyscraper), five glasses of shaved ice with mint sprigs and cucumber slices, and a bottle of a soda mixer. The server gave us some instructions on how to mix the drink, which made it sounded much more complicated than it needed to be. We just poured the liquid over the ice and then cut the strong alcohol with the club soda.

There was lots of ice everywhere, which was very sleek and cool (pun intended) and made for a crisp drink. The cocktail itself was a blend of absinthe, muddled mint, lime, and dandelion/burdock bitters. It was indeed strong, but I loved the herbal, slightly sweet qualities. The soda definitely helped mellow things out and made it much more drinkable.

I will say it’s a good thing I didn’t drink all 6 servings myself because I was wobbling out of the bar with just one and a half. But the flavors were so balance and refreshing, that major inebriation was quite tempting.

Would Elsa’s Broken Mirror Skyscraper make my Top 100 of the year? It’s both a fun, interactive experience and a delicious, complex cocktail so it gets a 9 out of 10.

All the breweries in Brooklyn take risks with their beers. Brooklyn Brewery does some interesting brews with their Brewmaster’s Reserve Series, using wild yeasts or special honey or maple syrup. Kelso has been aging their regular beers in different types of barrels (whiskey, wine, sherry, etc.) to give a new spin to an old favorite. And Coney Island invites home brewers over the summer to test out a new concoction (like Cardamom Porters and Korn Dog Kolsch). But Sixpoint certainly gets the award for being the most experimental and borderline gimmicky.

Their new creation is called Spontaneous Construction and it’s inspired by improvisational jazz musicians. I guess they thought if those artists could make it up as they go along, so could they. The beer is brewed blindly, which means that each of the brewers at Sixpoint added their own ingredient without the knowledge of the other ingredients. And I guess they just hoped it would come out successful.

I led a recent Brewed in Brooklyn Tour for Urban Oyster and discovered the beer on tap at the tour’s last stop, Barcade. I absolutely adore Barcade. It’s the perfect bar in my opinion – great craft beer selection, ample room to hang out, and old arcade games. That’s right! Just like the bowling alley back in 1988. They have Q*Bert, Dig Dug, Tapper, Rampage, you name it they probably have it. And they’re all just 25 cents just like I remember. Except back then, I certainly didn’t have a beer in my hand.

Now whenever I’m at any Barcade (there are three locations, including one in Philly and Jersey City), I have a joystick in one hand and an interesting beer in the other. This visit had to include the completely unique Spontaneous Construction. I’ve done some research on the web and unfortunately can’t find a list of the surprise ingredients. I wonder how bizarre the brewers got or if they tried to play it safe to make a palatable beer. I suppose we’ll never know.

My guess, based on my experience with the beer, is that they purposefully got a little wacky. The light amber colored beer had a very unusual nose. I told the folks at my table that it smelled like sausage. They didn’t seem to believe me so I had to pass my glass around the table. It was smoky and meaty and the flavor pretty much matched that. The first sip certainly screamed smoky pork (sausage or bacon) and that stuck around for a while, but mellowed out with a hint of grapefruity hops and some sweet baked bread.

It was a wild ride of a beer. It’s something most people will either really appreciate or really hate. I mostly enjoyed it, but the aggressive umami flavors made it unlikely that I could handle a second. I don’t think this is what I’d want to drink during an improvised jazz concert, unless that concert happened at a BBQ festival.

I’ve tasted beers that hint at smoky barbecue before but nothing quite as out of control as this one. It makes me wonder what the ingredients actually were and what the gang at Sixpoint are smoking (aside from the malt).

Is Sixpoint Brewery’s Spontaneous Construction the best beer in NY? I can’t say it’s the best, but it might currently be the most interesting with strong bacon flavors, a mellow, bready finish, and a 7 out of 10.

Pairing food and beer has become much more popular in the last few years. Fortunately, the food is no longer limited to chicken wings or a slice of pizza. I think that’s clearly evident at Eataly’s realtively new rooftop beer garden. Birreria also has an extensive menu of cheeses, sausages, and meats, but TONY directed us to the section of the menu I would have looked at last: the funghi (mushroom) section. Not usually what I think of when I think bar food.

Since we also came here to sample the beer for my beer journey (check out a separate review here) and dinner was imminent, this was the only menu item we tried. This is a rather small plate of lots of flavor. They roast meaty maitake mushrooms and then place them on mounds of creamy pecorino sardo cheese. Roasted brussels sprouts and olive oil (not to mention the Eataly name) dot the plate.

The mushrooms were unbelievable, with earthy, umami flavors. If I didn’t know better, I would have thought I was eating meat. I found the cheese a little too pungent and strong and while I understand the flavor combination, I felt like the cheese overpowered the spectacular mushrooms just a bit. But that being said, all the flavors were vibrant and the ingredients no doubt fresh.

And I could see how they would pair well with one of their smoky, earthy ales. But this is one dish you’ll never see at your local dive bar, so I don’t think it will be catching on in this country any time soon.

Would Birreria (Eataly)’s Maitake Con Pecorino Sardo make my Top 100 of the year? I really loved those mushrooms which were roasted to perfection, but I wasn’t a fan of the overwhelming cheese bringing this down to an 8 out of 10.

I met the owners of Empire Brewing Company a few weeks back when they caught me taking photos of the beers at Birreria. I guess I piqued their interest and we started chatting. And I’m glad we did because they convinced me that I should be including their beers on my search. I knew they were based out of Syracuse and that was geographically a little far out of my jurisdiction. Then they informed me that most of their production actually occurs in Brooklyn at Greenpoint Beer Works. Well that changes everything, doesn’t it?

Ever since that meeting I’ve been trying to hunt down one of their beers in New York. They are served at a handful of bars (including Birreria now), but I’m just never there at the right time. I was excited when I checked out the lineup of 20 drafts at Puck Fair and discovered the name Empire. Finally! They were only serving their cream ale, which seems to be the easiest to find in NYC, but I was happy to finally get a taste.

Puck Fair is a strange place. I had been to this Irish pub before and thought it had a nice, chill vibe with wonderful beer selections and little nooks and crannies. But when I walked in on a sports day Saturday, I was inundated with frat boys. It sort of dispersed as I sat at the bar and found a different crowd, but that immediate sports bar vibe surprised me.

I was pleased they had the Empire Cream Ale on tap and even though it was not what I was in the mood for, I cozied up to a pint. The full creamy white head was the first thing to strike me. It had been poured through a nitrogen tap, so that enables the foam to stick around for quite a while and was a beautiful topper to the clear golden color.

Nothing too strong revealed itself on the nose, but I did gets some whiffs of malt and earth. It actually smelled slightly dirty, which I found strange. This tasted different than most cream ales I’ve had in the past. Empire’s version didn’t have the overwhelming sweet quality, but instead a creamy texture with bold bready, grain flavors. The mild, drinkable beer had a very thick mouthfeel. In fact, it was so milky on the mouth that I kept wiping my face in fear of a beer moustache.

I kind of think of this as an entry-level beer. The feel isn’t too dissimilar to the commercially produced lagers in this country, but it’s much stronger with bolder flavors and body. Almost reminded me of a Guinness, but with different lighter flavor components. The guys at Empire are certainly doing something right and I’m glad my chance meeting inspired me to include them on this journey.

Is Empire Brewing Company’s Cream Ale the best beer in NY? It’s light bodied and subtle, but has an interesting thick mouthfeel that lets the mild grain and bread flavors linger for an 8 out of 10.

During this food adventure, I often sling a video camera with me. Last year I made a hilarious (if I do say so myself) video montage of me eating all 100 dishes. This year, I may well do the same thing. But just to make sure I don’t miss anything, I’ve been video documenting the journey. It’s a bit awkward to pull out a camera at certain restaurants. Believe it or not, I don’t really like the attention and it just seems weird that a guy is filming his meal. Or maybe nobody cares in today’s society with all this social media and documentation.

Except I think somebody at Pegu Club cared. Or at least they were curious. Pegu Club was one of the first secret cocktail dens in NY and one that I had never been to. The bouncer checked our ID’s and then ushered us upstairs to a swanky, dark cocktail lounge. I recognized Kenta Goto, the resident mixologist, at the bar making drinks. We found ourselves a seat in the light (always important for secretly videotaping yourself) and checked out the extensive menu.

Even though summer had officially ended and there had been a cantaloupe scare, I was relieved to still see the Greenmarket Melonball on the menu. Goto told us he was still keeping his summer menu for the time being. I wonder if this cocktail being on Time Out’s list had anything to do with that decision.

The cocktail looked beautiful with a haze of orange-colored pulp underneath a frothy head and an unusual garnish of cantaloupe rind. I stirred the drink up in hopes of mixing the colors, but that orange sediment stayed firmly on top.  In addition to fresh cantaloupe pulp (which was a very subtle flavor here), the drink features gin, a splash of absinthe, and Calipco. The last ingredient is a Japanese soft drink that is a combination of fermented non-fat milk. It has a sweet, tangy dairy flavor. I’ve seen this on the shelf at quite a few Asian markets in the city.

The Melonball reminded me of a creamsicle, which I’ve mentioned is not my favorite combination of flavors. I think that turned me off at first, but the more I drank it, it sort of grew on me and I enjoyed the subtlety of the flavors.

As we were sipping our cocktails, I overheard Goto say to a man in a suit the word, “camera.” Uh oh. Were we spotted? On the way out, I wanted to film some of the surroundings. That man in the suit followed us down the stairs. And then acted busy so he could spy on us. I’m not sure if he was just curious about the camera or wanted to make sure I didn’t cause any trouble. Or maybe he just recognized me from all the previous videos I’ve made and wanted to make sure I had a good time. Whatever it was, he made me feel like a food spy. Hoffman. Brian Hoffman.

Would Pegu Club’s Greenmarket Melonball make my Top 100 of the year? It was definitely an interesting cocktail and while it grew on me, it wasn’t immediately my favorite combo of flavors. I give it a 7 out of 10.

Every time I’ve been inside the subterranean craft beer enclave Jimmy’s No. 43, it’s smelled like sausage. That’s not a bad thing, mind you. In the back of this maze of a bar is a small little kitchen and they’re turning out some upscale bar food that can easily measure up to the wide variety of microbrews on offer. The first time I ever came to this popular bar was indeed for a sausage tasting and perhaps the memory of that still lingers in my mind (and nostrils).

I didn’t get any food on my most recent visit, but instead sat with one of their current draft beers. The rotating selection of 12 taps always includes some interesting options. And while I was pleased to see that they currently had four local breweries represented, it made my decision of what to drink a bit more difficult.

I finally settled on Kelso’s Industrial IPA, which I had not encountered yet on my beer journey. It’s a strong Imperial IPA coming in at a whopping 11.5% ABV (Alcohol by Volume). Maybe I should have ordered some food to soak up the booze.

The beer was poured in to a goblet and gave off a hazy apricot color. There was no head but some nice bubbles that quickly congregated to the top. Lots exploded on the nose: grapefruit, flowers, and hops! The flavor matched the strong aromatic smell – it really packed a punch. Every adjective I would use to describe hops could be attributed to the taste here. It turns out that they use five different hops for this monster and you can certainly taste it.

That being said, there was still some sweetness that lingers and off-sets the bitter components. I did find it a little syrupy and the chewy mouthfeel was almost too thick like a medicine (but a full-bodied flavorful medicine). It was clearly a strong beer, but the alcohol was not overwhelmingly present. I don’t know how many of these I could drink, but I appreciated the intensity and the balance.

And as I stumbled out of Jimmy’s (after one drink, thank you very much!) with the sweet hop flavor of beer on my lips and the smoky sausage smell on my clothes, I smiled fondly with the anticipation of another visit.

Is Kelso of Brooklyn’s Industrial IPA the best beer in NY? There’s no backing off of flavor on this one and even though it is extraordinarily hoppy, it’s well-balanced and enjoyable, although the thick texture keeps it at an 8 out of 10.

I think second chances are very important. When restaurant critics review a restaurant, they eat there multiple times to check consistency and make sure they didn’t first come on a bad night. Unfortunately, I don’t have the means and resources to be a full-on restaurant critic, but I am happy to offer second chances.

The first time we came to Porsena was a total disappointment. I was very eager to try Sara Jenkins’ rustic pasta dishes, since I’m a huge fan of her little sandwich shop Porchetta. But when we dined at Porsena (a few weeks after they opened), I found the food uninspired – the pastas were overcooked and bland. I think somebody forgot the salt.

It wasn’t so bad that I would never go back, but I had no real reason to until Time Out included one of their dishes on the Top 100 list. And I’m glad they did because our second meal at Porsena was world’s better than the first go round.

I was surprised the dish they included was not one of her signature pastas, but instead the green bean salad. I couldn’t remember if we had this the first time we came. We definitely had a salad, but whatever it was wasn’t terribly memorable.

The meal this time around was much better and now I understand why this place has been getting a moderate amount of critical reception. We started with a nice bowl of meaty mussels in a tangy, spicy saffron broth. It was served with some of the best garlic bread I’ve ever munched on. I also liked the rustic poached baby octopus which were tender and smoky with lots of textures from crisp celery and crunchy fried chick peas.

The Green Bean Salad was nothing special, but it was quite enjoyable. Time Out mentioned Szechuan peppercorns and I detected none of those. This was a crunch party, which I always appreciate. The combination of crisp green beans, raw fennel, celery, and slices of pickled red onion didn’t add many contrasting textures, but it was clean and refreshing. The dressing was bright and zippy and there was a harder crunch from some toasted almonds.

But the best thing we tried was one of her famous pasta dishes. We chose the Anneloni con Salsico e Rape, which were pasta rings (like stumpy ziti) cooked al dente with spicy lamb sausage pieces and sauteed mustard greens. If the first visit lacked flavor, this dish made up for that. It was toothsome and warming on a cold night.

Now I finally understand what all the hype is about at this place. We had a very pleasant, affordable meal. And unlike the last time we visited, this time I’ll be sure to return for a third chance.

Would Porsena’s Green Bean Salad make my Top 100 of the year? The salad itself was very pleasant and fresh, but I didn’t find it as memorable as the pasta. It gets a 7 out of 10.

This is the third list item and we’ve already hit a speed bump. It’s a minor speed bump, to be sure, but I sure hope this isn’t a sign of things to come.

We decided to visit Sripraphai in Woodside for some of my favorite Thai food in the city. The crispy watercress salad that Time Out mentioned was one of my favorite dishes there and I was excited to try it again. Well, when we pulled up to the storefront, the lights were out and the gates were down. I know this place is still in operation. What the hickity heck was going on?

Turns out they’re closed on Wednesdays! Who’s closed on Wednesdays?? It was a bit frustrating, but we pressed on. Since we were already hankering for some Thai food, we headed deeper into Queens to Ploy Thai which is just outside the Elmhurst Avenue train station.

Ploy Thai looked like a generic Asian take-out spot and not the glamorous dining hall we were expecting (that was a joke!). When we sat down and were greeted warmly, I scanned the menu for the Miang Kana. This is a salad (which I’m always leery about at Thai restaurants) and was not listed under the salad or appetizer headings on the menu.

I asked the waitress about it and she pointed to a photo on the wall which listed it as a house special. Aha! There it was. We’ll take that, thank you very much.

In addition to the miang kana, we also tried less adventurous Thai dishes like the Tom Yum Goong soup (which was much harsher and more bland than most versions I’ve had), a flavorful version of Pad See-Eiw, and a tender chicken cashew special.

But it was the amazing Miang Kana that left us raving about this place. It is indeed a salad, but a DIY-salad. The plate is surrounded by vibrant green Thai broccoli leaves which act as the wrap to pick up the salad. The dish is composed of unexpected salad ingredients like shredded dried pork, peanuts, ginger, fish sauce, lots of colorful peppers and onions, and lime segments with the rind left on.

These flavors worked like magic together. It was a full-flavor experience of spicy, sweet, tart, and salty. And the textures worked so well together giving it both a refreshing crispness and a more dramatic salty crunch. I was amazed at how successful this was and I even contemplated ordering a second order.

I’ll definitely return here, I just have to double check to see what random day of the week they might be closed.

Would Ploy Thai’s Miang Kana make my Top 100 of the year? I think it just might since I haven’t stopped thing about this since I tasted it, earning it a 9 out of 10.

The Eataly empire is a madhouse. I usually get intimidated and anxiety ridden when I walk in. They fit so many food options and kiosks in this space that there’s really nowhere else for them to add anything. So in true New York fashion, they decided to expand in the only possible way: build up into the sky.

La Birreria opened this summer on the rooftop and crowds have lined up to get a taste of refined Italian bar specialities, a beautiful view of Manhattan, and beer. Lots of beer. What’s even more exciting about this addition is that they’re not only serving Italian and local beers, but they’re making their own. This is another brewery to add to the growing number in New York City.

We arrived late in the afternoon during the week when most self-respecting New Yorkers were still hard at work. We walked right onto the elevator and up the stairs, passing all the brewing equipment and paraphernalia as if we used the Fast Pass on a ride at Disney World. When we finally made it up to the open-air restaurant, it felt very big and exciting – even though there weren’t too many people sitting at the tables. I could see why this place fills up and is such a hot spot. There is so much to look at between the big beer casks, the beautiful Manhattan skyline, and the neat retractable glass enclosure that will protect drinkers from the harsh cold winter, but not inhibit that breathtaking view.

The beers are the collaborative effort of brew master Brooks Carretta, Sam Calagione (from the groundbreaking Dogfish Head Brewery in Delaware), and Italian brewers Teo Musso and Leo DiVincenzo. I’m sure it’s no coincidence that all four of those men have Italian last names. Mama mia!

There are three constant beers, all cask conditioned, unfiltered and unpasteurized, which are named for famous Italian women. And seasonal beers will make some appearances as well. Unfortunately, when we came they didn’t have their Gina, which is a pale ale with thyme and peppercorns, so we decided to try the other two. These beers are all $10 and not what you might expect.

These are not your usual American beers. They’re both pretty dark, watery, and without any discernible carbonation. And they’re served on the warm side, which I found to be a bit higher than the recommended room temperature for cask ales. Not everybody at my table was prepared for this and most didn’t really like it.

I suppose it is an acquired taste.  As I sat there with both beers and thought about them, they opened up and I started to appreciate their complexity. But neither were brews I’ll really crave in the future.

Let’s start with Wanda. She’s a dark amber ale that they’re calling a mild chestnut ale. I’m surprised this is brewed year-round since the flavors of chestnut make me think of Christmastime. Turns out the chestnut flavors are quite subtle. There was a little sweetness with a very mild nutty character. The big complaint we had was that this was very watery and the flavors were not terribly bold. They began to open up with some cherry notes, but everything remained rather subtle throughout.

The other beer they offered was the Nerone, which was not very dissimilar to the Wanda. This was a porter of sorts with a pitch black color and a dark brown head. I got more hop characteristics to this and it reminded me of a black IPA, only fruitier with some yeasty bubble gum notes playing with minor roasted coffee flavors. But it was still watery and without much discernible carbonation.

A few weeks later, I returned to Birreria to see if I could find that third house brew. They didn’t have the Gina on the menu any longer, but now featured something (or someone?) called Ruby. I ponied up my $10 and got a taste.

The reddish color was a definite change from their other beers. It had barely any head, but was quite bubbly and hazy throughout. I couldn’t discern many aromas on the nose, except perhaps hints of cherry. My first sip of this amber wheat ale was incredibly interesting. It’s brewed with dried figs and mustard seeds. And the sweet and spicy flavors confirmed that. I got lots of bright cherries and figs with a subtle balance of exotic Christmas spices. The more I drank this, the more the flavors dissipated. Perhaps that’s my palate. But this is another watery beer without much body. This one had slightly more intense flavors and a clean yeasty finish.

I find it strange that all these beers were a little too subtle and bland. Based on the flavor components on the menu, I was expecting big and bold. These were like teas that hadn’t been steeped long enough. But I’m sure some Italian beer guru would tell me this is the way it’s supposed to be. And perhaps it is, but it left most at my table uninterested. I, however, will still return to try a few other offerings. Maybe I’ll find one that suits my taste. Everybody else at Eataly seems to.

Is La Birreria the best brewery in the NY area? I love the atmosphere and this brewery/restaurant is a definite destination, which earns it an 8 out of 10 but the cask ales they brew are a little too subtle and perhaps authentic for my tastes.

Is La Birreria’s Wanda the best craft beer in NY? I appreciated it’s subtlety but found it slightly one note at first and wished there was a stronger chestnut flavor.7 out of 10.

Is La Birreria’s Nerone the best craft beer in NY? It gets a 6 out of 10 since this one walked the line between hop and coffee flavors, but neither sang and I wanted more boldness.

Is La Birreria’s Ruby the best craft beer in NY? This one was fuller flavored and would make a great Christmas beer. Perhaps I’m getting used to the subtlety and lack of body because I give this one an 8 out of 10.