Restaurant Review: Spot Dessert Bar

Confession time: This review isn't recent. In fact, I've been meaning to post it for about a year. But with school, work and life, this blog has (unfortunately) been moved to the back burner. If it wasn't for my friend Megan (my food adventure partner in crime) threatening to flick me for not updating, there probably wouldn't be an update. So thank her! (Thanks, Megan!)


Without further adieu: "(The Infamous) Spot Dessert Bar"

On November 13th 2011 (over a year ago!), Megan and I decided to have our very first "food adventure." This tradition of ours came about as a result of the facts that we live in NYC, arguably the food and restaurant capital of the world, and our mutual desire to broaden our culinary horizons. The problem: we're both college students (aka broke), so we don't get to do this as often as we would like. But hopefully, that'll change soon.

After a delightful dinner of Australian pot pies at the Tuck Shop, we wandered around the city looking for a place to get dessert. It wasn't long before we stumbled upon Spot Dessert Bar. Located in St. Mark's Place (with a new location in K-Town), "Spot" combines classic American and French desserts with Asian influences.

Not only do they sell hot and cold drinks, cookies, cupcakes, and French macarons (if I remember correctly, this was at the start of the macaron trend) in all kinds of flavors, but they also sell (get ready for this) dessert entrees!

Thai Tea Creme Brulee

I loved the presentation of the Thai Tea Creme Brulee! As you can see, it came with a shot of hot tea, an iron container of milk or cream, a tiny ceramic pitcher of sweetener, a wooden spoon, and a flourless wafer as a garnish. Although I realized that I'm not a fan of the flavor of thai tea, I really enjoyed the addition of the tea to the dessert. I thought it was a nice touch.

The actual dessert, however, was the real experience. The creme brulee shell was appropriately crispy and, once cracked, led to a wonderfully rich, warm custard underneath. Like I said, although I haven't yet acquired a liking for the flavor of Thai tea, I urge those of you that do enjoy it to try this dessert. 

Smoked coconut cheesecake

The smoked coconut cheesecake, however, was by far, my favorite entree. The cheesecake itself was flavorful, but the clever additions of a passion fruit foam, coconut gelato (with real shredded toasted coconut pieces inside), and a medley of chopped mango, toasted coconut, blueberry compote, and soft rose-flavored gelatin cubes, really made the dessert shine! I would definitely order this again, and I'm not one to order the same thing at a restaurant twice.

The next part of this meal is really what drew us to Spot Dessert Bar in the first place: the cupcakes.

In total, we tried 5 different flavors: chocolate green tea, white chocolate and banana, lemon poppyseed, vietnamese coffee, and bacon and date.

The bacon and date cupcake is the one that intrigued us the most, so we both ordered it and tried it first. It. was. ridiculous. Like all of the cupcakes, the bacon and date cupcake was moist (very important) and flavorful. There was an equal balance of sweetness from the dates and smoky goodness from the bacon pieces, both on top of the frosting and on the bottom of the cupcake (see above). While it was an interesting experience (and yes, very good) the flavor combination quickly became overwhelming. If you are so inclined, I recommend ordering it-- but to share.

The chocolate green tea cupcake was packed full of flavor, as was the white chocolate and banana (my favorite actually, a tie with the vietnamese coffee, which was strong). The white chocolate frosting was great on its own, but the star of that cupcake was the banana cake. It was perfectly comforting and reminiscent of homemade banana bread.

The vietnamese coffee, my other favorite cupcake, was satisfying, but in a different way. It had such a strong coffee flavor within the cake and the frosting that I was a bit worried that it would keep me awake that night. It wasn't cloying, either. It contained the right amount of sweetness. I would definitely get it again.

I was a bit disappointed with the lemon-poppyseed cupcake cupcake. I ordered it, because I used to love the supermarket brand mini cupcakes as a kid, however, the flavors are very different. Spot's was very light, with a lot of lemon (which, I guess, it how it should be), while I was expecting a denser cupcake and a light lemon flavor. It didn't ring true with my expectation, so I wasn't as big of a fan of it. That being said, if you like a strong lemon flavor, this cupcake would probably suit you very much.

Finally, the hazelnut-chocolate macaron was very sweet and full of that rich nutella-esque flavor. However, texturally, it was a tad too crispy for my taste and seemed a bit stale. It was my first experience with a macaron, so I was a little dismayed. However, I'm willing to chalk it up to the fact that it was almost evening, so they may not have been as fresh as when they were first made. I've had a few more since then with a great crispy-soft-chewy contrast, so I know now what to look out for when tasting a macaron.

All in all, I would revisit Spot Dessert Bar again (but only with friends-- share the calories)! There are plenty of options to choose from, and some delightfully unconventional flavor combinations. 

Warning: It's usually packed, so prepare for a bit of a crowd. Oh, and don't do what we did, and order the whole menu at once. It's gluttonous and ridiculous. Trust me, you'll still be shaking your head at yourself over a year later. If possible, spare yourself the guilt and just spread out your visits. You'll thank me later. 

Spot Dessert Bar

Rating: 1-5

Thai Tea Creme Brulee: 

Presentation: 5

Flavor: 5

Technique: 5

Smoked Coconut Cheesecake: 

Presentation: 5

Flavor: 5

Technique: 5 

Chocolate-Hazelnut Macaron: 

Flavor: 5

Technique: 3 

Bacon and Date Cupcake: 

Presentation: 4

Flavor: 5

Chocolate-Green Tea Cupcake: 

Presentation: 3

Flavor: 4

Vietnamese Coffee Cupcake: 

Presentation: 3 

Flavor: 5

Lemon Poppyseed: 

Presentation: 5

Flavor: 5  

White Chocolate Banana Cupcake: 

Presentation: 3 

Flavor: 5

Restaurant Review: Casa La Femme

Last month, I had the distinct pleasure of attending my friend Jessica's 21st birthday dinner. In honor of her daughter's newfound interest in Arabic language and culture, Jessica's mom decided to forgo the usual "birthday" restaurants and surprise her daughter at an Egyptian restaurant called Casa La Femme. Located just a block away from Hudson River Park at Pier 46 in the West Village, this beautiful space was not only luxurious, but also had some of the best food that I have tasted in a very long time. 

From the moment I walked in, I was immediately entranced by the decor. There were many similarities between this restaurant and many of the ones I had visited in Morocco, including carved moldings, mosaic tiles, and colorful carpets. I smiled inside, excited for the possibility of a memorable culinary experience. Thankfully, I was not disappointed. 

View from the lounge

The birthday girl was running a little bit late by the time I arrived, so I decided to relax and chat with her family at the bar. At their recommendation (not to mention that of our waiter, Ciprian), I ordered "The Lemonada," a sort of lemonade mojito. Having just turned 21 myself, I was curious to see what this drink tasted like, especially since I'm not very fond of the taste of alcohol. But to my surprise, it was delicious! Made of fresh squeezed lemon and lime juice, muddled mint, a simple syrup, Russian vodka, and topped off with champagne, the Lemonada tasted far more like a sweet summer refreshment than an "adult beverage." 

The Lemonada

I was making a mental note to remember the ingredients when Jessica arrived! She seemed very excited to see everyone, and once all of us were accounted for, we made our way to the table. Our waiter was very attentive and gave us our options right away. We could either order individually or through the $55.00 prix fixe menu, however, the decision had to be unanimous. Considering that we were given the option of appetizers, entrees, and desserts, we decided to order from the prix fixe menu. 

The first thing that came out was a warm flatbread and dip platter that we all shared. The dip trio consisted of a fava bean puree (fuul medames), hummus, and baba ganoush. I was familiar with the latter two and hesitant to try the fava bean puree, but surprisingly, it was the overwhelming favorite for all of us. Light, yet robust, and topped with spicy harissa, it was the perfect accompaniment to the flatbread. 

Mazzas Trio (l-r: baba ganoush, hummus, fava bean puree)

From there, we had the option of ordering individual appetizers. Jessica had the crab kofta, which was a sweeter, less dense version of the traditional crabcake. The kofta, although small, was very good. We all tried to guess the ingredients and ended up supposing that the "secret ingredient" that gave this appetizer its surprising sweetness and soft texture was either shrimp or lobster. Perhaps the world will never know. I, on the other hand, had the Ekhatboot Mashway, which consisted of grilled octopus slices under cherry tomatoes and arugula lettuce. Light, zesty and bursting with flavor, the salad was the perfect starter. 

Crab Kofta

Ekhatboot Mashway (Squid salad)

After that was the main course. It took us a long time to decide what to order, so Jessica and I decided to share our dishes with each other. She ordered the tagine Alexandria, a special that day, and I ordered the grilled branzino. The tagine was a bit different than I expected. "Tagines" are usually stews or braises, named after the terra cotta device in which they are cooked. In Morocco, where they can be bought on the side of the road as well as in the local shops, tagines are traditionally volcano-shaped. The shallow bottom dish holds the food and the large conical lid has a small hole at or near the top to release steam. But to my surprise, the tagine that this dish arrived in was completely different! Instead, the bottom dish was a deep container, reminiscent of a regular pot (although I am sure that the lid was still triangular). 

Tagine Alexandria

While I was initially disappointed that the tagine was shaped in that fashion, I quickly changed my mind when I saw what was in it. Huge prawns, potatoes, octopus rings, carrots, and more were swimming in a cumin spiked tomato-based sauce. Although it came with a side of Roz bil Saydeya (rice sauteed with caramelized onions), what I really wished for was more flatbread from earlier to sop up the leftover sauce. Although I was pretty full and had my own dish to eat, I was glad that Jessica offered to share her meal with me.

My meal was much more simple. "A whole grilled Branzino," our waiter explained over the music and finger-cymbals of the belly dancer (who had just arrived), was like "a Mediterranean sea bass." Perfectly cooked, sweet and meaty, seasoned simply and garnished with rosemary, it was a light and satisfying main course.

Whole Branzino

All in all, we were pretty pleased with the meal. But it wasn't over yet! The waiters brought out tiny rugelach-shaped pieces of baklava, which were delicately flavored and drizzled with honey, for the table, while the birthday girl had her own special dessert. I don't remember the name, but I could still see and taste it in my mind's eye: a singular round cake, crumbly and moist, with shredded coconut inside and scented with orange or rosewater and honey, this cake was absolutely worth eating slowly and savoring. 

The birthday girl and her birthday "cake."

Finally, the end of the meal had arrived. Everyone stood up, all smiles, glad that Mrs. Culler had chosen such a different location to host her daughter's birthday party. It was exotic and refreshing to have such an unexpected culinary adventure, and I know that every single person was content with the wonderful evening. I know that I was, and I will definitely return to Casa La Femme in the near future. 

Jessica and the belly dancer at Casa La Femme

Happy Summer Everyone (At least it seems like it)!

After a brutal winter and a short, yet still allergy inducing spring, it looks like summer is finally on its way. While summer may conjure up such images as swimming pools and beaches, baseball games, or steaming hot subway stations, I tend to anticipate summer more from a foodie/New York native's perspective. It is in this glorious season when the Coquito men (and women) and the Piragueros start selling their delicious icy treats, white vans and fruit stands start cropping up on the side of the roads, and finally (and perhaps most deliciously) summer produce starts its season.

(Delicious frozen piraguas. If you've never had one, you're missing out. Photo credit: Jordan Lee Rivera)

While summer produce may not seem as exciting as the aforementioned frozen delights, I have to admit that it is a topic that I am always enthusiastic about. Now I must confess: I did not inherit the family green thumb and I would much rather cook and eat vegetables than grow them. But nothing makes me more appreciative of nature and the beauty of creation than taking a bite out of a surprisingly sweet, sun ripened tomato picked right off the vine (In case I haven't said it, thanks Mom, for gardening).

The same is true for summer strawberries. I often tell whoever is in earshot that I would willingly and gladly fast from strawberries for the rest of the year, if only to experience their juicy goodness the way nature intended them to be. I've been disappointed with watery, tasteless strawberries far too many times from the fall through the spring to pretend that they do the job, anyway.

See! Look how beautiful they are. Amazing.

So tell me, what are some of your favorite summer foods (and why)?

Restaurant Review: Toast

Now that I've had my first DSLR for a few months, I've had the opportunity to shoot new recipes, ingredients, and food products. While I am stubbornly trying to use manual settings only, I also have to admit that the photo quality isn't that good. That said, I'm still learning, and if I waited until my photos were perfect before drafting a post, I wouldn't be able to share about one of the best meals I've had in months. Without further ado, here is my review of Toast.

(photo credit: user Kent P. via Yelp)

I actually went to Toast for the first time on the same day that I got my camera. Since I go to school in Harlem and my friend (the Seller) lives in the area, he suggested meeting up after work. It was the end of a long day and we were both famished, so he suggested meeting at a restaurant in the area called Toast. 

Located off 125th street and Broadway, Toast seemed like an interesting place to visit. When we entered under the funky food-themed sign into the restaurant, the first thing I noticed was the happy buzzing of the locals watching TV, admiring the artwork, and catching up with one another over drinks. The second that struck me (which, as a born and raised New Yorker, I don't always notice) was how diverse everyone was: the host who sat us had a thick vaguely Slavic accent that I couldn't quite place; when the kitchen doors swung open, I could faintly hear the cooks calling out to each other in Spanish, and the customers seemed to be demographically mixed. In one corner was a bald, regal-looking Black woman holding court, at the bar were a few Midwestern hipsters and a couple of suits from Midtown, and then you had us: two young Latino college kids.

Would our paths have crossed otherwise? I asked myself. Apart from being on the same train car, perhaps? But probably not. In any case, I took a second to appreciate that all of us were convened in a tiny Harlem restaurant for one simple thing: tasty food.

Once we were seated, I quickly scanned Yelp for recommendations, the majority of which lauded its brunch options. I, being a breakfast girl, was rather tempted until something else caught my eye: a stuffed lamb burger and fries. My stomach immediately growled. 

After we ordered our food, I asked my friend his impressions of the place. He replied that he used to come here more often, but for the appetizer more than the meals. He considered the food "decent," I think to temper my expectations in case I didn't end up liking what I ordered. By the time our food came, we were both hungry and ready to eat. I was pleasantly surprised with myself, considering that I had ordered something a bit out of the ordinary: a medium-well, feta stuffed lamb burger on a brioche bun with tzatziki sauce on the side and fries. I generally liked all of those things, except that I'm not a huge fan of feta in large amounts and find brioche buns boring and often ill-suited to the juiciness of a good burger, so I hoped that I didn't order the wrong thing. 

Pictured: Toast's stuffed lamb burger and fries.

 

As you can see from the pictures, I didn't remember to take pictures until after I started eating, nor did I even take the time to fiddle with my settings beforehand. But I can assure you, it was amazing. Juicy, well-seasoned, and filling, this lamb burger was the easily the highlight of my week. The tzatziki, offered on the side, was a cool and garlicky addition that definitely took the burger up a notch. 

I was definitely pleased with my order-- so much so, that I barely paid attention to the fries (a first for me). They were good, too, hot and thick-cut, which I prefer, but I enjoyed the burger so much that I honestly could have passed on them or ordered a salad instead. 

In the interest of experiencing great food, we decided to share; and my friend immediately expressed regret that he didn't order the same thing, despite liking his meal. I, on the other hand, loved his chicken penne pasta. It was simple and creamy, chock full of sun-dried tomato pesto, and finished with fresh parmesan and black pepper, I could have easily eaten an entire pot if it were offered to me. It was comfort in a bowl.

At the end of the evening, we were both pretty impressed with Toast. Great food, inexpensive prices, and a relaxed atmosphere make this place a new favorite in my book and one of Harlem's underrated gems. I definitely recommend it and look forward to going back next time I'm in the area. 

The Dawn of a New Era (aka: I Finally Got My Camera!)

Excuse the melodrama, but I'm really excited!

For those who are in school, like me, I want to tell you to keep holding on, for there is a light at the end of the tunnel. Yes, my friends. It hasn't snowed in months, allergy season is kicking in, and it's rained for the last five days straight. You know what that means, don't you? Summer is finally on its way!

This especially makes me happy, because the change of seasons means that I will, God willing, have more time for this blog. Unfortunately, during the school season, I don't always have the time to write as many posts as I would like. But because yesterday was the last day of classes, I have a couple of days to unwind and work on a couple of passion projects before finals start, hence this new post.

For those who glossed over the title, I have met a major benchmark in the progress of this blog. Very shortly after my first post, I realized that a large part of being able to appreciate food is because it is aesthetically pleasing. Because blogs are meant to be taken in visually, it would be almost impossible to communicate my passion for food (in any form that may take), without adequate images. Since I did not have a camera, I had no means to do so, unless a friend helped me or I relied on stock images from the internet. But about three months ago, I had the opportunity to purchase a pre-owned Canon Rebel XT from a photographer friend.

While I'm still getting used to it, I have been able to use it to capture restaurant food, my own home cooking, and Morocco (all of which will definitely be covered in later posts). And while I am, by no means, a professional, I hope to improve as time goes on.

New Beginnings 2011

Hello All,

It's been almost a year since I've last blogged, which is completely unbelievable to me. When I started this blog, I had grandiose dreams of building something out of it, creating a recipe library, and a portfolio of restaurant reviews. While I've barely made a dent in that goal, the dream is still there. Thanks to a lot of encouragement from friends, teachers, colleagues, and a phenomenal guest speaker (Amanda Holt, founder of www.Shatterbox.com- Check it out!), I've been inspired again to run with "this food thing." 

So join me, critique me, and bear with me as I attempt to cover the best of the city. Whether it's homemade, restaurants, food festivals, profiles, (hopefully) food photography, etc... I want to capture it, experience it, and live it. 

Tuck in your napkins. The first course starts now.

Oh, The Weather Outside Is Frightful (Well, Not Yet At Least...)

  
Christmas season may be over, but Old Man Winter is gunning for a comeback....we think. This past weekend, Washington DC was blanketed by a severe winter storm. Rumor has it that NYC is next. This is causing a bit of a frenzy, as people rush to pick up shovels, salt and last minute groceries. Even NYC public schools are closed (which almost never happens)! But I, on the other hand, am free from this snowmageddon panic. I figure, if it snows, I'll shovel and if I have school, then so be it. What I'm more concerned about is how to best take advantage of this expected downtime.

When I have some free time, I usually cook. But in the event that I do have school, I will not have the time to. So I decided to do so today. In honor of the coming snowstorm, something hot seemed like the most appropriate dish.

But the question was "what?" Chili? No, I had it this past week. Chicken soup? Too boring. But Mexican chicken soup would be more flavorful, no?

And then it hit me...Sopa de Res. 

This dish was inspired by a favorite chain restaurant located around the corner from my church. La Estrellita Poblana, located on Westchester and Castle Hill avenues. Full of authentic Mexican cuisine, this restaurant, known simply as "Mexico" to the locals, never fails to deliver authentic Mexican food. While my two mainstays are the inexpensive, yet filling sopes and the cool, creamy horchata, there is absolutly nothing like their sopa de res.
  
 This is no ordinary beef stew. Instead of cubed chunks of beef, this stew has bone-in beef shanks that impart a rich flavor that can only be expected when beef marrow is part of the equation. Big chunks of vegetables, such as corn on the cob and chayote squash permeate the dish, providing substance to this soup. When served, a squeeze of lime and sprinkle of chopped fresh cilantro and minced onions impart it with a lasting flavor that isn't soon forgotten. Full of heat, both in temperature and spice, this soup is the perfect way to warm up from the cold. Today, I attempted to recreate it at home.


The Ingredients: 
1 lb. bone-in stew beef chunks or shanks
3 stalks celery, chopped
3 medium carrots, cut into half moons
1 1/2 chopped onion, plus more for garnish
3 small potatoes, roughly chopped
1 corn on the cob, cut into rounds
1 can crushed tomatoes
1 chayote or zucchini, chopped
4 cloves garlic, minced 
salt & pepper, to taste
adobo or garlic/onion powde, to taste
cumin, to taste
cayenne pepper, to taste
vinegar, to taste
1 bunch cilantro, plus more for garnish
3 tablespoons canola oil


The Preparation: 
Heat oil in the bottom of a large (preferably thick-bottomed) soup pot over high heat. Season beef liberally with salt, pepper, and adobo. When rippling, add beef to the pot, turning every so often to ensure that all sides are browned evenly. Remove from the pot and store to the side. Reduce heat to medium low, then add onions, carrots, and celery and sweat for a few minutes. Add garlic and let cook for around 30 seconds. Season to taste with salt, pepper, and cumin. Add potatoes. Do not allow vegetables to soften fully. Remove while still crisp. 


Add can crushed tomatoes, season to taste with salt, pepper, cumin, and adobo, and place beef back in the pot. Add 1 cup water and let simmer, cover askew, on medium to medium low for about a half hour, adding more water as needed. Water line should be about 1/2 inch above the beef. After a half hour, add vegetables and potatoes. Add a handful of chopped cilantro, two or three capfuls of vinegar, cayenne pepper, and season to taste with salt, pepper, cumin, and adobo, as needed. Let simmer, cover askew, for another half hour, or until the potatoes soften. Keep in mind that the ratio of ingredients to broth will be about 2:1, so the soup will be thick. If you would like more broth, or the potatoes to cook faster, add about a cup more water. Simmer everything until the potatoes are done. Depending on the amount of fat on the beef, the meat should be spoon-tender. If not, just remove from the pot and shred manually, while leaving some on the bone. Place beef back in the pot. Lower heat, add the corn, and heat until just cooked through (I used leftover corn on the cob. If using fresh, then add with the potatoes). Turn off heat, and throw in the squash and more cilantro, stirring occasionally. Serve immediately, as squash cooks quickly. 


Best served with corn tortillas or white rice on the side. When served, garnish with cilantro, a wedge of lime, and minced onions, if desired. Breathe in the spicy goodness and enjoy! 


All in all, I was very pleased with the end result, despite some setbacks. I had originally purchased some jalepeno peppers for heat, only to discover that they were about as spicy as a green bell pepper! So that's why I had to resort to cayenne pepper instead. Nonetheless, it did the job. Also, while I doubt adobo is an authentic Mexican seasoning, I added it mostly for the onion and garlic powder, which I didn't have on hand. I look forward to making this in the future, and experimenting with more traditional fillings, like cabbage and green beans. But for a first hand attempt, this soup more than delivered. Spicy and flavorful, with loads of cilantro, I felt like I was back at "Mexico." Whether it snows or not, one thing's for sure: I'll won't be cold with a nice, hot bowl of flavorful sopa de res waiting for me when I come home. Mmmmm.
Some pictures of the process:

The finished product

Simmering

Aerial view

So, for those of you who would like to try something new and exciting, now is the time. Either homemade, or store bought, this Sopa de Res is not your average beef stew. Enjoy!