NUMBER 45: PUPUSAS at EL OLOMEGA

The winner of this year’s NY Vendy Awards (the awards given out every year to food carts and trucks) was Solber Pupusas, which has been serving pupusas at the Red Hook Ball Fields for the last 10 years or so. But about a decade before Solber pulled up to the soccer park, El Olomega began serving these Salvadoran specialties. And they’re still doing it every April through October.

Pupusas, for the unfortunate uninitiated, are grilled corn tortillas stuffed with cheese and any number of meat or vegetables (including Time Out’s favorite, zucchini). The fillings are always fresh and flavorful here and they’re held up by a charred sweet corn patty and a trio of sides: tomato salsa, fried plantains, and a tangy mound of pickled cole slaw. I think it’s about time El Olomega got some Vendy love.

NUMBER 44: JERK CHICKEN at VERONICA’S KITCHEN

I’ve been on somewhat of a jerk chicken kick this year. Maybe it’s because I’ve been immersed in the world of food carts (because of the Urban Oyster tours) and there are quite a few Caribbean vendors making their own versions. One of the best I’ve ever tasted is the one coming out of Trinidadian owned Veronica’s Kitchen.

Veronica Julien serves a wide range of Caribbean specialities, like roti and curry goat, but her chicken is phenomenal. Due to space restrictions on her cart, she roasts the chicken (as opposed to the usual grilling), but still gets a smoky dark char on the meat. Speckled with pepper flakes and cooled down with allspice and garlic, the fall-off-the-bone meat is full of flavored and feels as if it’s been lovingly cooked in someone’s home kitchen. It just so happens to be a kitchen on wheels. Price: $6/$8

NUMBER 43: CHICKEN SOUVAKI STICK at SOUVLAKI GR

It sure says something if I eat the same thing for lunch over and over again. I’m the kind of person who likes variety and mostly prefers to go to new restaurants rather than repeat places and if I do re-visit a restaurant, I will most definitely try something different (unless a dish made this list, of course).

Whenever I’m down in the Financial District (which is about twice a week), I make a stop at the Souvlaki GR truck to get a few of their chicken sticks (usually over a salad). This Greek food truck is just over a year old and already has two Vendy Awards, a brick and mortar restaurant, and a spot on my 100 Best list from last year for their Greek fries. The more authentic order would be pork (Time Out even included that on their current list), but I prefer the leaner and softer chicken. They shun the chicken breast and instead use marinated skewers of chicken thigh (the more flavorful cut) on the charcoal grill to give it a blackened, tender flavor that is tastier than any chicken should be. Included in an order is their unbelievably fluffy homemade pita bread and real Greek tzatziki sauce. Price: $1.75 per stick.

NUMBER 42: LAMB MARRAKECH at BISTRO TRUCK

There have been quite a few changes at Bistro Truck this past year. For starters, they decided to bring the love to other neighborhoods in New York (instead of parking every day in the Flatiron, like they did the previous year). They also re-vamped the menu, adding a delicious lamb burger and fish sandwich.

Their famous lamb marrakech also got some tweaks. Instead of using lamb meat, owner Yassir Raouli now uses a whole lamb shank. It’s served on the bone, which is beside the point since the tender braised meat falls right off it. It’s topped with some caramelized onions and almonds for texture, with a side of cous cous, salad, and spicy harissa sauce. This is the kind of gourmet food you expect at a restaurant, not a food truck. However my behavior of gnawing on the bone to savor every morsel of meat is probably best tolerated on the streets. Price: $10

NUMBER 41: CHICKEN BREAST KABOB at KWIK MEAL

I mentioned above that Souvlaki GR uses the thigh meat of the chicken because it has much more flavor than the easy to dry out breast meat. Well, Muhammed Rahman at Kwik Meal has been using the thigh meat for years in his chicken over rice. But this year, he began offering the white breast meat as a chicken kabob over rice. And he’s somehow figured out how to master this forbidden poultry cut.

The chicken is marinated with special spices including cumin and garlic and dotted with red chili flakes. The smoky meat is grilled perfectly maintaining a tender, juicy texture. A serving of the famous green chili sauce adds some tangy  heat while the yogurt sauce cools things down a bit. A definite notch up from most halal carts in the city.

NUMBER 80: GRILLED CORN at CAFE HABANA

The Mexican-style grilled corn at eternally crowded hot spot Cafe Habana (yes, it’s a Cuabn restaurant serving Mexican-style corn) has been a favorite of mine for years. It used to be a mandatory pit stop whenever I was in Soho. And it truthfully could have made my list any year. So I was pleased when I returned this year for a quick snack from the take-out area and the corn was just as good as ever.

You’re served the entire grilled, charred cob, which is then flecked with classic Mexican seasonings: chili powder, salty cotija cheese, and some lime juice to hold it all together. It can get a bit messy, but with flavors this bright and corn this sweet, it just doesn’t matter. Price: $2

NUMBER 79: POULET Á L’ESTRAGON at KAZ AN NOU

I would probably still have never been to Kaz an Nou if it weren’t for Time Out and their 100 Best list. That’s how I discovered this neighborhood joint (which doesn’t get nearly enough press) in Prospect Heights. It’s co-owned by Chef Sébastien Aubert, who used to cook at my first favorite restaurant discovery in New York, Ivo & Lulu. This place has a similar feel as that place once did with just as affordable, solid French-Caribbean cuisine.

Time Out gave a nod to their divine escargots, which come immersed in a flavorful curry butter. But the dish I keep thinking about is their surprising and bright poulet á l’estragon (smoked jerk chicken). It’s a unique and delicious take on jerk chicken. The seasoning was pleasantly intense and cooled down by the addition of a honey tarragon sauce and goat cheese. The entire dish had a wonderful smoky, charred flavor that made me think this tender piece of meat was actually pork. Chicken never tastes this good. Well, rarely. Thank you, Time Out! Price: $15

NUMBER 78: WEINER SCHNITZEL at CAFE KRISTALL

Believe it or not, I think weiner schnitzel is having a moment in New York. Or maybe I’m just finally discovering where to get it. I’m a big fan of Schnitzel & Things and I have yet to try the new Schnitz, but the best schnitzel I tasted all year was at the most surprising of places: a modern Austrian restaurant inside a crystal store.

Cafe Kristall is inside the fancy Swarovski store in the heart of glitzy Soho. And Chef Kurt Gutenbrunner is cooking up refined, grown-up Austrian fare, much like he does at some of his other critically acclaimed spots like Wallsé. The weiner schnitzel is absolute perfection. The greaseless fried veal cutlet melts in your mouth with just the right amount of breading. The tart and sweet lingonberries along with the fresh and cooling parsley potato salad make for tasty accompaniments. Let’s make schnitzel the new cupcakes! Anyone? Price: $21

NUMBER 77: SQUID INK & HOT SESAME OIL SOUP at KIN SHOP

I’m a big fan of Squid Ink pasta, but nothing about Squid Ink Soup sounds appetizing to me. Yet since it was my second visit to Kin Shop, the new Thai restaurant from Harold Dieterle, the original Top Chef, I figured I’d take the plunge.

And I’m sure glad I did. This was so much more than just a dramatic puddle of black squid ink. The soup itself was indeed rich, but not cloyingly so. It had a delicate earthy flavor that was complemented by some spicy sesame oil. And as I dunked my spoon into the soup, I discovered both crunchy snake beans and tender squid pieces that had been stuffed with moist chunks of brisket. I’m officially a squid ink soup believer. But maybe only if Harold Dieterle is making it. Price: $10

NUMBER 76: TOFU WITH GINGER SCALLION DRESSING at DANJI

Danji was one of my most surprising discoveries in a long time. We were looking for a quick bite before a show and discovered this sleek, hip modern Korean restaurant near the Theater District. This is not the place I was expecting to find a restaurant like this.

We ordered a handful of small plates and all were tasty, but what surprised me even more was that my favorite was the fried tofu. The deep fried tofu squares were so chewy and tender that I had double check that this was indeed tofu. It reminded me of mochi, which is my favorite topping at those DIY yogurt spots. The crunchy tempura flakes added a wonderful texture while the light ginger scallion dressing and slices of hot red peppers livened this up. Something that doesn’t happen too often in this part of town. Price: $7

NUMBER 95: COLD BREW at CULTURE ESPRESSO

I really never used to drink coffee, but something has changed this year. I’ve always loved the flavor of coffee ice cream and sugary frozen coffee concoctions, but a hot cup of coffee was never my thing. It’s still not, but I will definitely drink hard core, full flavored coffee nowadays. As long as it’s iced.

Since I discovered cold brewed ice coffee last year, I’ve slowly become hooked. Cold brewing coffee is a special process that I don’t fully understand, but I do know it makes the coffee less acidic with richer, deeper flavors. Places like Culture Espresso in Midtown alternate the beans they use (my favorite is Intelligentsia) so the results will vary, but when it’s good here, it’s incredibly good with notes of high quality cocoa nibs. Price: $3/$4

NUMBER 94: ICED COFFEE at THINK COFFEE

I’m still not a conventional coffee drinker – I usually get my coffee late in the day around 3pm or so. Granted, my work schedule is a little different than most people’s and I don’t go to sleep until almost 3am every night. So coffee’s got nothing on my late hours.

I stop at Think Coffee every day on my way to work and I have become rather addicted to their intensely flavored cold brewed iced coffee. Most recently, they were using a Dallis Brothers blend that tasted of vanilla and roasted nuts. It was sweet and rich without the addition of sugar or milk and I sucked down the thing like it was water. Price: $3.08 (for a medium)

NUMBER 93: COLD BREWED COFFEE CONCENTRATE from KICKSTAND COFFEE

The danger really begins when I find a way to drink this cold brewed iced coffee at home. And now there are many ways I can. I may as well just inject an IV.

Kickstand is one of the companies that started offering a cold brewed coffee concentrate this year. I’ve only purchased this twice because of the higher price tag and the danger of full-on co-dependency. But when mixed with just a little water and ice, their rotating blends are as rich and chocolatey as any of the cold brewed coffees I’ve tasted out and about. You can buy it at speciality markets across the city, including Brooklyn Kitchen and Murray’s Cheese. Price: Varies

NUMBER 92: COFFEE DRINKS at THE RANDOLPH AT BROOME

The only place I’ve discovered in the city that’s doing truly artisanal, mixologist type coffee drinks is The Randolph at Broome. This unassuming little bar (it turns into a cocktail den at night) is producing some seriously fancy caffiene-laced concoctions.

We first got a taste of their genius with their milkshake-esque Summer Road (a blend of their current brew, malted powder, and Oaxacan chocolate). But I also loved the Holy Cow (curry and coconut milk) and the Fountainhead (sarsaparilla, orange peel, and star anise). The only downside is that they’re a bit pricey, so it’s not going to be an everyday thing. Price: $7

NUMBER 91: NEW ORLEANS at BLUE BOTTLE COFFEE

There’s often a very long line at the Blue Bottle in Williamsburg. They have quality coffee and pastries in a modern museum-like setting. Of course, since I like my coffee cold, I was intrigued by their two iced coffee options.

The Kyoto is their Japanese style cold brewed and it’s a little too strong and bitter for even me. But their other option, the New Orleans is definitely one of the best things I’ve tasted all year.

It’s served with just a splash of milk and sugar (I normally don’t take either) and has a wonderful smoky, chicory flavor that keeps it from being too sweet. Yet it’s as easy to drink as chocolate milk and well worth the wait.

Last year around this time as we were nearing the end of the TONY list, I had to make reservations for a big chef’s tasting dinner at a very popular fine dining restaurant in Brooklyn. We were hoping to save it as the grand finale, but there was one other list item yet to obtain. And so, our big, wonderful meal at Brooklyn Fare was a pre-celebration of all the hard work and eating that took place last year. And the experience at Brooklyn Fare was just that: an experience. Even if the food had been less than stellar, the process of eating it was not. You can read about that excitement here.

So it’s fitting that the big Beef Seven Ways meal at Má Pêche was not the final list item, but rather an early celebration of the work accomplished so far. This critically acclaimed large format family-style meal has changed a bit since TONY’s list was published last year. Back then, the meal cost $85 per person and included a tongue salad, sausages, and a whole shank. Fortunately, for me, the price has dropped a bit and the dishes have changed (although you still get a full seven courses of beef). Now it costs $450 total. And you can bring up to 8 people to help share the costs (and the food, of course).

Believe it or not, I do have 8 friends, but we could only get a reservation at 9:00pm for that big of a group and the thought of eating all that meat so late gave me premature indigestion. So I cut the group down to 7 and miraculously, a 6pm slot was available. I don’t understand why 7 people would work that early but not 8. Would an extra chair have been too difficult?

Turns out we didn’t end up eating until close to 7:00pm anyway. Some friends were late (you know who you are) and we lingered at the bar having a few drinks, including the other list item here, the Seven Spice Sour. We finally sat down and our waitress was very polite and helpful filling us in on what we were about to experience and whether we needed to order any additional dishes a la carte.

We ordered a few extra dishes, which in retrospect was unnecessary because the chef sent a few complimentary items out (one friend had some connections) and the beef was filling enough on its own. Those extra dishes, however, were quite spectacular. I especially loved the creamy and crunchy Summer Bean Salad garnished with brilliant tofu croutons. It actually may have been may favorite dish of the entire meal. We also got sent out two other appetizers: the light and tangy tomato salad and the Beef Tartare, which techincally made this meal Beef Eight Ways.

But at the same time the extras came out, the official Beef Meal had begun. The first two dishes were grouped together, but I started with the Tendon, which was a salad of basil, spinach, peanuts, and a plum vinaigrette. The tendon meat was fatty and chewy, with a nice smoky flavor. My guess is it was cured and slightly dried. It was moist and made this more than just your usual first course salad. This was a favorite across the table.

The other dish served at this time were thin slices of Wagyu. The edges were slightly seared, but this was pretty much a carpaccio.  It was topped with some beautiful ginger, scallion, and radishes. Since there were seven of us, everybody only got one thin little taste. It felt rather slight to me and I’m afraid I couldn’t get a true sense of the flavors. It was definitely fresh and light, but I forgot about it rather quickly as the meal progressed. Wait, what were we talking about?

The second course practically knocked us over. They sent out a trio of side vegetables, which was a nice relief from all the meat, but didn’t help us with finishing the meal. The off-the-menu pea shoots were my favorite of those vegetable, but I did adore the spicy corn with togarashi and nori and the cavalo nero (black kale) topped with sweet, crunchy duck ham bits.

The beef that arrived next was filling and potent enough to be the final round, but we were just half way through. Number three was the Meat Pie. It was a large pastry filled with a terrine of tongue, potato, and caramelized onions. The pastry itself overshadowed the tongue inside. The meat was full of flavor and had the texture of a meat loaf, and that pastry was remarkable.

Along with the pie, we received Ribs, which were lacquered with a ketchup sauce and garnished with scallions and styrofoam-looking white balls, which I think was the masago. Masago are fish eggs, which I love but I’ve never seen them this color – they’re usually red or black. The meat mostly fell off the bone, yet I didn’t love the overly sweet and tangy ketchup sauce.

The next two dishes were delivered together, along with two healthy plates full of pickled vegetables, lettuce, sauces, and condiments. These were included as a way to turn the following two beef items into lettuce wraps. But just looking at the vegetables at this point in the filling meal was painful and overwhelming.

The Cote de Boeuf (Ribeye) was next and was the most obvious choice for stuffing between lettuce leaves with some Hoisin sauce, fried garlic, chili sauce, pickled daikon and then stuffing in your face. And I did just that. The perfectly cooked meat practically melted in my mouth. It was full of flavor and not tough in the least.

However I think I slightly preferred the Brisket, which was practically a big stew topped with bone marrow, chili jam, and crispy shallots. It looked like a mess, but that brisket was incredibly tender and bursting with flavor. It may have been a tad salty, but there was so much flavor and textures that I had a very difficult time resisting one more bite.

The final course was not a beef-flavored dessert (although I certainly would have liked to try that), but a deeply flavored consomme. The Oxtail Soup was poured into little espresso cups and after a few polite slurps with the spoon, I eventually picked it up and drank the liquid. That’s when I discovered chunks of meaty oxtail. Bits of tamarind, mint, and cilantro had been placed in the cup prior to the liquid which rounded out the complex umami flavors of the soup. This had to be the best beef broth I’ve ever tasted. There was a light, sweetness (although it had a richness that coated my mouth) that made it fitting for the end of this monster of a meal.

The meal was a success – we received beef seven different ways and while there were some ups and some downs, most everything was intensely flavored. I felt a little off balance because of the high salt level of the food (I had the meat shakes), but I enjoyed the beefy experience. I walked away spending much more money than I had anticipated (those cocktails and extra additions sure add up) and I’m not sure the meal was refined or spectacular enough to warrant the price tag. I have spent roughly the same amount to mind-blowing experiences at some high end restaurants in this city. Má Pêche is not one of those. But the food is good and the communal meat gorging experience was certainly a highlight of my list journey.

Would Má Pêche’s Beef Seven Ways make my Top 100 of the year? I think some of the dishes I tried that night probably would. The meal as a whole warrants an 8 out of 10 because there were some tasty dishes, but the salt levels must have raised my blood pressure exponentially and it cost more than I was expecting for comfort food.

The Seven Spice Sour has been raved about since Momofuku Má Pêche opened last year. Besides being on TONY’s list, it was one of 3 cocktails featured in a memorable NY Times column. Needless to say, it was the hot cocktail of last year. Well, you know how fickle New Yorkers are. And I should have anticipated this. But by the time we finlly got around to making reservations for another TONY list item, the Beef Seven Ways feast (read that review here), I checked the online menu to make sure the cocktail was still listed and to my horror, it had been taken off the menu. What was I to do?

I could only hope that the bartenders would still make it or that they would be bringing it back sometime soon. But knowing how labor intensive certain cocktails are and the desire of NY restaurants to continually re-invent themselves, I wasn’t feeling terribly confident. So I peeked my head in to the Má Pêche bar one evening (a few weeks prior to my reservation) on my way to dinner somewhere else in the neighborhood just to find out my fate. I’d either put myself at ease knowing I’d be one step closer to completing the list or I’d hang my head in failure.

I literally was jumping for joy when I walked out of the bar. The bartender assured me while it had been removed from the menu, the recipe had remained in his memory. He may have thought it strange that I just asked if the drink was available and then left without ordering one, but I didn’t care. Success was approaching.

The night of our reservation, we made our way to the swanky bar above the dining room and waited for our other guests to arrive (we were the first to arrive for a party of seven). While I did peruse the other cocktails on the bar menu, I confidently ordered the Seven Spice Sour. The bartender smiled, either recognizing me from a few weeks earlier or because I was one of those patrons who was “in the know” by ordering a special off-the-menu item.

The bartender filled us in on what went into the cocktail. The most impressive component is a sake which has been infused with togarashi. Togarashi is where this cocktail gets the first part of its name. It’s a special Japanese blend of (you guessed it) seven spices. According to Wikipedia, you’ll find red chili pepper, sansho pepper, orange peel, black and white sesame seeds, hemp seed, ground ginger and nori seaweed bits in a little container of togarashi. I’ve encountered it mostly at Japanese noodle shops as a substitute for salt and pepper shakers. I really love it because it has a bit of a kick, but is incredibly well-rounded and won’t overwhelm a dish.

The second part of the cocktail’s name is “sour.” Of course, this is no ordinary sour mix either. Lime juice, simple syrup, and yuzu juice make up the rest of the libation.

It’s quite a blend of flavors. The first few sips really woke up my tastebuds. The alcohol was strong, but the spice lingered on my tongue. It was quickly washed down with the sweet tartness from the citrus. It was well-balanced, clean, and I was amazingly able to nurse it through the first part of our meal.

I’m relieved to know they’ll still make it for patrons. Not just because I was able to check off another list item, but because know I can go back and try it again.

Would Má Pêche’s Seven Spice Sour make my Top 100 of the year? It’s a little drink with a lot of kick and huge amounts of flavor so that wins no less than an 8 out of 10 in my book.

I wouldn’t exactly call myself a spice fiend, but I do like the occasional hot, spicy dish. It’s fun and exciting and if prepared properly, can be full of flavor rather than just fire. And like most people, I do like to know what I’m getting myself into before taking the spice plunge. And I imagine that’s why those little chili pepper ratings on Chinese menus were invented. Just in case the visible bright red and green chiles in a sauce weren’t warning enough.

Most everything on the menu at Midtown favorite Szechuan Gourmet had at least one red chili pepper next to its name. After all, this is a restaurant that serves Szechuan cuisine, which is known for its aggressive heat and even has a pepper named in its honor (the Szechuan pepper, of course). But I’m not sure who decided on these ratings and I’m not completely sold on its accuracy. For instance, the Chef’s Mau Po Tofu, which was Time Out’s list item that brought us here, is awarded four chili peppers on its dinner menu, but its lunch menu outside only lists three chili peppers. Is it a different, less spicy recipe during the day?

Or perhaps they’re playing to their audience. I imagine most of their lunch customers are business men, many of whom are used to American Chinese food with a more milder approach. And could it be we were also given a less spicy version of this dish (perhaps the lunch one)? Because it wasn’t nearly as tongue singeing as I was expecting.

It was a hot day and I was willing to go for the heat, but I also wanted something cold and refreshing to start with. The salads are probably not the thing to get here, so I was hoping one of their spicy (or dan dan) noodle appetizers might have been cold. I think I confused the waiter when I asked him about the temperature because he kept iterating that they were spicy and if we wanted something not spicy, to order something different. I wanted spicy. Maybe there was a language issue here and we confused him since the word “hot” can have two different meanings.

I thought I made it clear that we wanted spicy. And there were definitely peppers and spices to the dishes, but not as spicy as I had anticipated. The spicy noodles were quite nice and the little bit of heat was tempered with some sweetness. While they weren’t completely cold, they started the meal off nicely on such a hot summer evening.

The tea smoked duck and the baby bok choy were the two dishes we ordered that did not have any chili pepper warnings. The duck was quite smoky, not unlike American barbecue. I couldn’t taste any of the delicate tea notes that I love in Grand Sichuan’s version of this dish, but the meat was tender and flavorful. The bok choy was on the greasy side, but well-seasoned and worked as a cooling side dish

I really liked the Chef’s Mau Po Tofu, which is a dish I’ve become more and more fond of, but I was expecting lots more heat. Don’t get me wrong, it was plenty spicy – I just don’t know if this warranted four chili peppers (or even three). The tofu itself was incredibly creamy and soft, like a block of light, airy cheese. I wouldn’t be surprised if these were made in house. They were submerged in an intimidating pool of bright red chili oil, which was loaded with leeks, lots of peppers, and crunchy, toothsome pieces of minced pork. In many ways, the spice was just right and this dish ended up being a success. I only take issue with the warning ahead of time and the fear that maybe the heat was curbed for our American palettes.

Either way, the food at Szechuan Gourmet was quite good and its very affordable. I know where I can get my spice fix and I’m glad to know it won’t set my mouth on fire.

Would Szechuan Gourmet’s Chef’s Mau Po Tofu make my Top 100 of the Year? The dish gets an 8 out of 10 thanks to the silky tofu, the intensely flavored sauce, and the well-rounded composition.

The economy seems to keep getting worse and yet the price of cocktails in New York seem to keep going up. Anybody who’s been out to the fancier cocktail dens in Manhattan should not be surprised to spend $12-$14 for a single drink.

But unless that drink contains gold leafs or white truffle infused tequila, I think $18 is pushing it. I guess The Lambs Club and all the fashionistas who frequent the much buzzed about restaurant and bar inside the Chatwai Hotel must disagree with me. Because three of the cocktails at this throwback to old New York in midtown have an $18 price tag. And unfortunately for my wallet, the one drink from this hot spot on Time Out’s list, is the Gold Rush. And it costs, you guessed it, 18 buckaroos!!!

The restaurant is named for the theatrical private club that used to be at this location starting in 1903 (they left in the 70′s). I took a peek into the classy dining room as we ascended the grand stairs to the lounge above, where the same cocktails and a handful of Geoffrey Zakarian’s fancy appetizers are served. It felt like we had stepped back in time to an age most familiar to this generation thanks to Mad Men. I felt like everybody should have been smoking cigarettes.

The Gold Rush featured no gold (that would have justified the hefty price tag) but had a yellow tinge and looked like a tankard of booze. It was served in a larger than usual rocks glass and it seemed like I had gotten my own little punch bowl. As I sipped the cocktail, I realized this was all an optical illusion and there really was no more liquid in this cup than your average 5 ounce cocktail pour. The glass was just big enough to hold one of those fancy giant slow-melting ice cubes. And something about volume and science, made the glass look fuller than it was.

Elijah Craig 12-year bourbon, fresh lemon juice, and honey were the only ingredients listed for the Gold Rush and the drink was really as simple as that. It works pretty well – the spicy sweetness of the bourbon plays against the bright, tartness of the lemon, and it’s all mellowed out by the easy-on-the-tongue honey. No complaints with the flavors: they all make sense together, it’s all the highest quality, and it’s a little too easy to drink. We also tried the St. Hilaire, which was a refreshing and light blend of Cava, St. Germain, and a lemon twist.

The cocktails are courtesy of Sasha Petraske (from Milk & Honey and Little Branch) who is probably most responsible for the renewed interest in New York cocktail culture. And he can also probably be blamed for why these simple cocktails are now costing so much money.

And that price tag is really my biggest gripe here. I can handle shelling out $18 once in a while for a really special cocktail. I want something that is well-thought out and surprises my taste buds with a concoction that I would never accidentally assemble at home. And I’m afraid this Gold Rush is not that. Bourbon, lemon, honey. Not much of a surprise. I’ve seen it on menus before and I’ll see it on menus again. It’s a classic combination and it’s done right here. But I can’t say it’s quite worth $18 – especially in today’s economy.

I did snap a picture of this expensive drink, but I lost my camera before I was able to upload it to my computer. And since I already spent part of a paycheck one time, I didn’t think it was worth shelling out the menu again just for a photo. So I borrowed a beautiful picture of the drink from Time Out’s website. Their photos are much better than mine anyway. I just hope I don’t have to deal with hefty legal fees. I’d much rather just buy an $18 cocktail!

Would The Lambs Club’s Gold Rush Cocktail make my Top 100 of the year? 7 out of 10 because it’s a good cocktail no doubt, but nothing I’ll be remembering come next year – except for the fact that I paid $18 for it!!

Photo Courtesy of: newyork.timeout.com

How could I not love all the restaurant discount sites out there? I’m a Jewish foodie, for Chrissake!

Many restaurateurs and industry folk say it’s bringing the art of eating out down to its lowest common denominator. Well, I think it’s a great way for me to try more restaurants without ending up homeless. And if the restaurant decides to offer the deals, then as long as you’re well-behaved and tip appropriately, everybody wins, right?

Village Vines (now called Savored) is not my favorite of these sites because you have to pay $10 before you get a discount (usually 30% off). That means you have to spend $30 before you start saving any money, which of course is pretty common at any of the restaurants on Village Vines.

I decided to purchase a reservation for Seäsonal, since it was on Time Out’s list and I wanted to save some money. And their Austrian-influenced high end menu sounded delectable.

The hostess was incredibly gracious and hospitable, making us feel like we were in for a wonderful evening. Unfortunately, that was far from the truth.

Our European server was unfriendly and quite snooty. I asked some questions about the menu and his answers were totally unhelpful and even condescending. In response to me asking about the cod, he said “It’s a white fish,” when prodded even more, he rattled off all the ingredients already listed on the menu. “It’s a simple dish.” Really? From what I read, the food here was borderline molecular gastronomy. I’d have been shocked to get the cod and discover it was just a plate of white fish. I didn’t order it, so I guess I’ll never know.

But once we placed the order, that was the last we saw of our server. Granted, the restaurant got very busy and he seemed to be the only one on the floor, but he was able to hobnob with the other tables and walked by us a few times refusing to make eye contact. Even a smile, nod, or a “How is everything?” would have been nice. Although maybe he knew the answer would have been, “Not so great.”

We ordered a few appetizers and one entree to share. We took our waiter’s recommendation (although I should have known) and ordered the pork belly. I’m not generally a fan of pork belly unless it’s very crispy and the fat doesn’t feel like fat. He assured me I would be happy. Funny enough, this was the most gelatinous and fatty pork belly I’ve ever had. It was actually nauseating. I had to spit it out into my napkin. I never do that!

The smoked arctic char was fine, with typical flavors of creme fraiche and dill, but for the price, it was quite tiny. And apart from the beautiful presentation, it was nothing innovative. We also tasted the weiner schnitzel, which was also good, but again nothing playful or too special. And for $28, it was way overpriced. Both Schnitzel & Things and Cafe Kristal do an equally fine fried veal cutlet and it’s much more affordable.

I’m pleased that the most interesting thing we tasted was in fact the list item. It’s an appetizer called Pochiertes Ei (poached egg) that is another masterful presentation. It’s a perfectly poached egg underneath a mountain of mushroom foam, dotted with chunks of lobster meat, and garnished with crispy pumpernickel croutons. So, you can imagine this dish was quite rich with just a bit of earthiness. There was a creaminess that was balanced with the crunch from the bread. But I still felt like this was missing a little brightness. Between the lobster, egg, and foam, it was all a little too decadent without relief (aside from that wonderful crunch). The Modern’s Poached Egg in a Jar hits perfectly on this restraint and refinement.

The food was all visually stunning, but unfortunately didn’t do anything special to my tastebuds. It might have made up for the horrible service (aside from the wonderful hostess and some friendly food runners), which made us feel unwelcome. My hunch is that because the server knew we were dining with a discount, he treated us like we were less paying customers. And I suppose in some ways we were. But we truly felt like we didn’t belong here. I can only imagine how different our experience would be if we were paying full price.

And that’s my big problem with these discount sites. Discounted food shouldn’t mean discounted service. And then I’m still expected to tip for the full meal? In cases like this, we shouldn’t blame the discount sites or the people who patronize them, but instead we can only blame the restaurants.

Would Seäsonal’s Pochiertes Ei make my Top 100 of the year? Regardless of the elitist service, the dish was well-conceptualized, but was missing just a little something. Yet the ingredients were fresh and tasty and the presentation spectacular, giving this dish (not the restaurant) a 7 out of 10.

It’s always nice to come back home. No, I didn’t make a trip down to Florida to see the family (the Sunshine State is a little out of Time Out’s journalistic jurisdiction). Instead I went back to The Modern.

Danny Meyer’s first museum restaurant, The Modern (more specifically the more casual Bar Room) was practically my home for two years when I worked there as a server. Five to seven shifts a week and you start wondering why you don’t just move in. The people are great. the food is incredible, and the room is very beautiful and well, modern. Although try standing on those hard marble floors for fifteen hours a day and you’ll see why it was time for me to finally move on.

But every time I come back, the staff (the ones that I still recognize) welcome me back with open arms (and oftentimes free cocktails). As grateful as I am to all the hospitality and the visiting of old friends, this trip was all about business. We had won last minute theater tickets (Book of Mormon) and thought we could come in, sit at the bar for a quick bite, and cross of another list item.

With the exception of a few new additions, I’ve tried everything on the menu numerous times. And the liverwurst is not something I would have ordered. People absolutely love it (including Time Out) and it’s probably the best liverwurst in New York. But I’m just not a fan of patés and liver sandwiches. It’s sort of an old-fashioned French thing, but if any version can bring it to a, yes, modern generation, it’s Chef Gabriel Kreuther’s.

It’s funny. One of the bartenders (Anthony from my Pizza video) grilled me on all the ingredients. These pop food quizzes were commonplace here and I was relieved that there wasn’t much pressure this time to get all the ingredients right. But I do remember that the liverwurst is made of pork belly, calf’s liver, pork shoulder, and black trumpet mushrooms. And besides pink curing salt and some milk, I don’t remember all the spices and seasonings in the poached spread.  It’s served with some serious Dijon mustard, toast points, and four pickled vegetables. The vegetables were my favorite part because each is pickled to represent a different flavor profile: the carrots are spicy, the beets are sweet, the cucumbers are salty, and the mushrooms are earthy. Pretty cool.

So I tasted the liverwurst again all these months later and it’s still pretty darn good. It has a meaty, earthy, slightly metallic flavor and a creamy consistency that plays off the crunchy crusty bread. I can’t eat too much of it since it’s so rich and not completely the flavors that I favor. But no doubt I’m in the minority here.

We also had a great new dish, the Spicy Salmon Tartare which ranks up there with their classic Upside Down Tuna Tarte. Also, the Pan Seared Skate with Grits and Brown Butter had great flavors nd meaty textures, but was a little too rich for more than a few bites. And their new Boudin Blanc sausage pales in comparison to the standard Alsatian Country Sausage.

Funnily enough, a few years ago, Food Network’s TV show Best Thing I Ever Ate came to The Modern to film a segment about the liverwurst. It was a Sunday afternoon and I was invited to be the server serving the dish. If you watch the segment and pause it at just the right moment toward the end, you can see me in my smiling red uniform. So The Modern, the liverwurst, and me are completely intertwined and I’m sure we will all meet again someday soon.

Would The Modern Bar Room’s Modern Liverwurst make my Top 100 of the year? I’m afraid it wouldn’t make mine just because it’s not my thing, but I have to give it at least an 8 out of 10 because I understand why it would make everybody else’s.

Yet I decided to jump right in one afternoon and I headed to one of the many Pick-a-Bagels in the city. Should I even include this mini-empire on my search? And would coming into a bagel shop at 3:00 on a Saturday afternoon be unfair? Are bagels usually made throughout the day? Or are they best in the mornings? I guess these would be things I’d learn as I get further into the journey and the carbs stack up.

I decided to order just a plain bagel (probably the one to judge all other bagels by) with a shmear (that’s a word you’ll be hearing a lot) of cream cheese, untoasted and not cut in half. I thought the aesthetics from the complete bagel would be best for my photos. It was more difficult than I had anticipated. The guy behind the counter first put butter on it (I definitely never mentioned butter), then tried to cut it in half. I had to tell him twice not to. I’d understand if I was still working with dumplings and dealing with a language barrier. Instead I’m just dealing with apathetic New York customer service. Maybe I was being a little picky, but the name of this place encourages you to, doesn’t it?

The bagel was nice and shiny and rather large. I certainly don’t plan on eating the whole (hole?) thing. I should be able to get a good sense with a mouthful of bites and I will spare my stomach the expansion.

Looking it over I discovered that there were some black ash lines on the bottom. I’m not sure where those come from – maybe some dirt from the metal basket that holds the rolls rubbed off or maybe these bagels had been slightly burnt when baked.  I ignored the black streaks and took a bite anyway. There was a slight tough crispness and then the bread pulled away to a softer chewy interior.

As far as flavor goes, it’s sort of difficult to describe a bagel – especially a plain variety. But this will be my challenge for the next few months, so I should probably start now. This particular one was malty with just a a hint of sourness. The cream cheese was fresh and not modestly portioned.

This Pick-a-Bagel is one of several locations around the city and it’s a good practice run for me on my bagel search. It’s a couple of notches up from the corner bodega (although this place also offers salads, smoothes, etc.) but doesn’t have the character or history of some of the classic bagel shops. It feels more touristy and cheap (especially with that black streak on the bottom) but the bagels will show wandering tourists why this city’s bagels can’t be beat.

Does Pick-a-Bagel have the best bagels in NY? I can tell it’s not the best bagel I will try, but despite the burnt bottom, it tasted fresh and had a soft doughy quality that I can safely rate a 6 out of 10.