Vandal

Posted on July 17, 2016 by Ciasamia

199 Bowery (between Spring and Prince Sts.) 212-400-0199 www.vandalnewyork.com

Tapas. How can you not love a meal that starts with a Knish Reuben and ends on an Irish coffee milkshake shot (espresso ice cream, Jameson, whipped cream). Everything about Vandal is fun. The music, the space, the self-proclaimed street food. It’s as if each member of the UN got together and created a dish (but had taken awesome cooking classes while working on world peace). Their Reuben creation (corned beef, sauerkraut, swiss, thousand island) is just as amazing as it sounds. So is the Banh Mi’Eatball slider (spicy pork, foie gras mousse, pickled this and that). Remaining in pork mode, I pursued the sticky rice dumplings complete with chives and red chile oil. Then it was off to sea with the two pound whole lobster scampi, achieving pure brilliance paired with spinach atop garlic rice pilaf. What’s for dessert? Many things, but I indulged in the mind blowing s’mores with graham cracker ice cream and black + white crepe cake beside fudge swirl. From there, it was a short hop to that incredible milkshake shot. The crowds pour in and the reasons could not be more obvious. If fun is what you’re craving, come spend the night at Vandal.

The Waverly Inn

Posted on July 12, 2016 by Ciasamia

16 Bank St. (at Waverly Place) 917-828-1154 www.waverlyinn.com

American. If you get the chance to wish upon a star, ask for an evening at The Waverly Inn. It is hard to imagine a more perfect experience than this. The dining room, awash in riveting murals, burnished seating and wood, every square inch filled with character. Find yourself in the garden, and NYC is light years away. Its red brick walls, crawling ivy, farmhouse shutters, ceiling fans, oversized plants and sweeping skylight create a botanical effect that is both placid and stunning. I simply did not want to go home. Every dish was novel, spectacular, and singularly delicious. I began with the outrageously innovative summer melon salad (feta, chili, cilantro). It is impossible to conceive of a more refreshing or delectable creation than this. That is not to say you won’t be mesmerized by the Jonah crab cakes with tartar sauce and celery root coleslaw because they, too, are ridiculously flavor gifted. The cold poached lobster salad with herb mayo is not your typical presentation, but cradled in a half lobster shell, the tempting greens practically levitating above. Setting the bar in the stratosphere, this execution easily matches the creativity behind it. Not to be outdone are the Colorado lamb chops with garbanzo purée, yogurt, marinated chick peas and puffed wild rice. Both the chocolate mousse with chocolate fudge and dessert special (cherry tarte, crème anglaise, cinnamon ice cream) only furthered my plan to plant roots here. It was all I could do to drag myself away. So the next time you gaze up on a clear night, start wishing. It is one of the best decisions you will ever make.

La Sirena

Posted on July 10, 2016 by Ciasamia

88 Ninth Avenue (between 16th and 17th Sts.) 212-977-6096 www.lasirena-nyc.com

Italian. La Sirena is a restaurant. Yet by the time you’ve walked up the stairs, you’re convinced you’re at a club. The style, vibe, and crowd create an unmistakable electricity that makes you so happy to be there. And you haven’t even tasted the food! Once you do, it will take every bit of discipline not to jump out of your seat and do a cartwheel. I began my meal with quail alla piastra (rhubarb, marinated figs, red mustard greens). I have seen this dish never, which is too bad considering how completely delicious is its blend of flavors. They are clearly experts at harmony here, proven again by the pici with sausage and escarole (hand rolled spaghetti, fresh sausage, escarole ragu). What might they do with an entrée? Take a bite of the polpette agrodolce with escarole and pecorino and find out. You are presented three sweet and sour meatballs, each thankfully immodest in taste and size. The Sicilian style grilled swordfish alla messinese is equally inspirational, with olives, tomatoes, currants, capers, pine nuts, and marjoram. Allow yourself to get full at your own peril. To do so would mean missing out on dolce like chocolate coppetta (chocolate espresso sponge cake, chocolate gelato, honey vanilla mascarpone and espresso chocolate syrup). It is dessert, coffee and heaven all at once. But then again, La Sirena is so much more than you could ever have expected.

Aldea

Posted on June 27, 2016 by Ciasamia

31 West 17th St. (between 5th and 6th Aves.) 212-675-7223 www.aldearestaurant.com

Mediterranean, Portuguese, Spanish. Aldea is, to me, the dining equivalent of massage. Enveloped within these walls, all your stress and tension quickly fade away. The decor is instantly soothing, the staff low key yet attuned, the meal so satisfying you can’t help but crave your next encounter. There are several ways to go - tasting, prix fixe as well as à la carte. The creativity of each dish begs for a multi-course plan; more is more and the merrier you will be. Either the Bacalhau à Brás (farm egg and salt cod custard, crispy potato, black olive) or Hokkaido urchin toast (cauliflower purée, mustard seed, shiso) offers a magnetic opening. If fish is your dish, you might next choose the grilled octopus (roasted fennel purée, potato, chourico vinaigrette) or shrimp alhinho (garlic, pimenton, red bell pepper juice and pressed shrimp jus). As expected, the third course options are as deliciously crafted as you could desire. Their monkfish (braised red cabbage, ajo blanco, turnip) and Creekstone hanger steak (charred pearl onion, potato mousse, roasted carrot) could not be any less alike. Or more flavorful. If you find yourself wishing this would go on forever, you’re in luck. The sonhos (Portuguese beignets with salted caramel and calamansi curd) or strawberry-black cardamom vacherin (strawberry jus, pinenut and cocoa rib) will extend your state of bliss. Breathe in. Breathe out. Make a reservation.

Café Altro Paradiso

Posted on June 20, 2016 by Ciasamia

234 Spring St. (between 6th Avenue and Varick St.) 646-952-0828 www.altroparadiso.com

Italian. I love cheese. I just never realized how much until dining at Café Altro Paradiso. Whether a hint or focus of the dish, what they do is absolute wizardry. Take their salami and parmigiano-reggiano. No seriously, take it. I don’t believe tastier cheese has ever passed my lips. The pacchieri di grano arso with chicken and olive ragù offered another opportunity to indulge. This perfect pasta made even more compelling by just a subtle accent of formaggio. The kitchen is equally pesce profound as proven by the seared octopus with chickpea salad and their swordfish (summer squash, pesto trapanese). Every flavor I encountered was a gift, unexpectedly ideal and outrageously captivating. Even the dessert (chocolate and walnut torta with whipped cream) exceeded any possible expectation. The space is unique and inviting, done up in blonde wood and an abundance of curves. The staff moves seamlessly and intuitively throughout, guaranteeing an evening as striking and unforgettable as the perfect piece of you know what.

Boqueria Soho

Posted on May 31, 2016 by Ciasamia

171 Spring St. (between Thompson St. and West Broadway) 212-343-4255, also Boqueria Flatiron 53 West 19th St. (between 5th and 6th Aves, 212-255-4160), Boqueria Upper East Side 1480 2nd Avenue (between 76th and 77th Sts., 212-343-2227) www.boquerianyc.com

Spanish, Tapas. Boqueria has three locations and one menu. Why? I can only imagine they don’t want to mess with mastery. Everything I tasted was adored. So much so, I ordered one dish twice (shout out to the pintxos morunos). These Colorado lamb skewers with pickled shallots and salsa verde were stunningly flavorful. I also indulged in the gambas al ajillo (shrimp, garlic, brandy and guindilla pepper in olive oil). When offered the opportunity to go gambas I will, and their interpretation rocked. As did the pulpo a la plancha. They grill the octopus, then adorn it with fennel and smoked pimentón. It is not unusual to add potatoes, but their design is of the mashed variety and includes picual olive oil. They grill their bread as well and rub it with tomato, garlic and olive oil. It has multiple uses including dipping beneath the albóndigas (Colorado lamb meatballs, tomato sauce, sheep’s milk cheese). You have that to look forward to after finishing this very generous and delicious creation. Good things come in threes. Like Boqueria. Just choose one and go!

Carroll Place

Posted on May 26, 2016 by Ciasamia

157 Bleecker St. (between Thompson and Sullivan Sts.) 212-260-1700 www.carrollplacenyc.com

American. Carroll Place has two totally separate yet completely amazing vibes. Downstairs is a bar, tables close, each and every inch electricity filled. Up one flight, more bar, cushy seats and a space as chill as the downstairs is pulsating. Either place you land, you’ll be surrounded by jaw droppingly beautiful digs and equally memorable eats. I began with the pork ragu sliders (shaved parmigiano) and arugula salad (parmigiano and pickled onion). Wildly diverse, except in their degree of delicious. To follow, the pizza emilia (san marzano tomato sauce, fresh mozzarella, arugula prosciutto di parma D.O.C., shaved parmigiano and pure perfection). If you love lamb, please don’t miss the burger with grilled onion and feta, nestled in the fabulousness of a focaccia bun. Is there anything they can’t do? Clearly not, as the banana bread pudding with salted caramel gelato proves bite after heavenly bite. Come up. Or down. But get your groove on at Carroll Place.

Marcha Cocina Downtown

Posted on May 19, 2016 by Ciasamia

111 Avenue C (between 7th and 8th Sts.) 646-781-9147

Spanish, Tapas. If you’re looking for the Latin experience, look no further than Marcha Cocina Downtown. The music, décor, and menu are absolute immersion. I began with the pinchos platter, a combination of chicken and beef skewers served with romesco almond sauce. It is a plentiful and tasty dish which riveted me completely. That is until the appearance of the albondigas. These flavorful meatballs (sofrito, peppers, tomato, crème fraiche) arrive piping hot atop their own juice, a fact for which you will be grateful as you ultimately sop up the self-made sauce with the accompanying bread. If an award were given for prettiest paella presentation, it would go to their paella con langosta (lobster, saffron arborio rice, shrimp, mussels, calamari, baby scallops, chopped chorizo, clams, tomato). This is a seafood lovers paradise, as delicious as it is Instagram worthy. For dessert, I devoured the molten chocolate cake served with vanilla ice cream. It is flourless as well as flawless. And so is the service. Everyone here cares, especially the manager who pops by throughout the meal, ensuring you will feel their casa es su casa.

Bara

Posted on May 15, 2016 by Ciasamia

58 1st Street (between 1st and 2nd Avenues) 917-639-3197 www.bararestaurant nyc.com

Japanese, French. When you arrive, you know you’ve come to the right place. Look up and their name is featured prominently in Hollywood style lights. (Not just outside, but in). It’s a unique touch which sets the tone for the night to follow. Bara bills themselves as Japanese and French. Doing it all doesn’t guarantee it all gets done well, but they are clearly fluent. Once seated, I was presented with cauliflower, turnips and cucumber. Deliciously drizzled in soy, it was an unexpected opening that had me awaiting the inventive meal ahead. Their chawanmushi custard with crab salad and celery heart is a true mix of textures, each flavorful, while the big eye tuna handroll (spicy grapefruit ponzu, avocado mayo) is tasty and generous. Spicy lobster noodles play host to pistachio, garlic cream and fennel here, a genuinely innovative and memorable ensemble. I cannot say enough about the whole red snapper, not just because of the brilliance of the ginger soy glaze, but the togarashi cucumbers (with which I was unfamiliar but am now an absolute fan). They prove the magic is in the preparation, seconded later by the crème caramel. I have had it many times, but never a black sesame creation such as this. I won’t soon forget the experience or their name up in lights. Believe me, they deserve it.

Entwine

Posted on May 12, 2016 by Ciasamia

765 Washington Street (between West 12th and Bethune Sts.) 212-727-8565 www.entwinenyc.com

Tapas. Mere moments within these walls, it’s clear you are about to break bread in what was surely once a house. The fireplace and backyard are definite tip-offs and the server so incredibly sweet, it truly feels like home. Then there’s your meal, prepared with such loving care you would swear it was made by mom. At Entwine, they do it all well. The artichoke toast with feta is unique and delectable. Not only was I hooked from bite one, I found myself wishing the chef were my mother. The arugula salad with fennel was eye poppingly fresh, the shaved parmesan taking it from tasty to obsession worthy. Which brings us to the grass fed sliders. The name implies a modest size, but each 4 oz. creation is as thick and flavorful as any burger I have experienced, its toasted bun truly sealing the deal. It would be wrong not to mention the free range oven baked chicken thighs with mashed potatoes, vegetables and a deliciousness all its own. They also offer dessert, and by that I mean one. But who needs options when the cheesecake with strawberry sauce is this spectacular? If you’re thinking of eating home tonight, do yourself a favor and make it theirs.

Swine

Posted on May 6, 2016 by Ciasamia

531 Hudson Street (between West 10th and Charles Sts.) 212-255-7675 www.swinenyc.com

American. What do potato chip nachos, seared lamb chops, grilled cheese toast with tomato soup, and pinball have in common? They can all be yours at Swine, along with a night you will not soon forget. Yeah, it looks and feels like a joint (comfortable darkness, filament lighting, retro tunes), but every single bite will tell you different. The nachos (five cheese fondue, jalapeño, pork belly) are a nice twist on the conventional and their grilled cheese (four year vintage cheddar, American, brioche) one of the most satisfying I have ever tasted. To not dip it in the tomato soup would be completely criminal. I lucked out with the lamb chops special, thick and delicious as the day is long, the accompanying demi glaze carrots and quinoa only adding to my devotion. The evening ended on molten chocolate cake with salted caramel ice cream, as perfectly prepared as all that had come before it. You don’t need tats or a hog to be happy at Swine, just incredibly high expectations.

Los Feliz

Posted on April 23, 2016 by Ciasamia

109 Ludlow St. (between Delancey and East Houston Sts.) 212-228-8383 www.losfeliznyc.com

Mexican. If I were the next President, my first executive action would be to reclassify the taco as a delicacy. Why? Because I just indulged in two such creations at Los Feliz. As I quickly learned, an entire section of the menu is dedicated to the taco. While each one spoke to me, I was ultimately swayed by the specials. Both the grilled calamari and filet mignon exceeded any possible expectation, the steak so off-the-charts enticing, I ordered seconds. I also asked the server if I could move in, which seemed like a perfectly reasonable request in light of the experience. But I digress. Suffice it to say, this is not the only dish in which they are fluent. Their chicken quesadilla (pulled chicken breast, red and green salsa, corn, roasted onions, Chihuahua cheese, crema) was incontestably delicious, and the ensalada with baby arugula, frizzled tortillas, avocado, pomegranates, crispy panela cheese, sesame seeds and croutons so fresh, flavorful and wonderfully crunchy, it could make a believer out of anyone. As will their brownie de chocolate (Mexican chocolate, cajeta, pecans, vanilla ice cream). If you don’t live in the area, redistrict yourself to Los Feliz. One bite, and this policy will finally make sense.

The Little Owl

Posted on March 31, 2016 by Ciasamia

90 Bedford St. (corner of Grove St.) 212-741-4695 www.thelittleowlnyc.com

American. Arriving early, I was offered the chance to chill on their porch (a bench, complete with pillows, overlooking the restaurant). I ascended a few steps and, minutes later, was taking in the view from above, drink in hand. Best. Clubhouse. Ever. This memorable intro set the tone for a truly phenomenal night. Is it an overstatement to say The Little Owl knows no bounds? No, because they are as masterful with fish stew and snapper as meatball sliders and crispy chicken. There is undeniable wizardry inside that kitchen. And out. The maître’d extraordinaire has an uncanny way of making her guests feel as treasured as lifelong friends. Her warmth and energy are apparent in every word and gesture, the perpetual TLC enhancing an already ideal meal. I am still obsessing about their apple strudel with vanilla gelato and pink grapefruit lemonade. Maybe next time I’ll sip one from my perch on the porch. I may never come down.

The Eddy

Posted on March 26, 2016 by Ciasamia

342 East 6th Street (just off 1st Avenue) 646-895-9884 www.theeddynyc.com

American. A wise man once said, “When you come to a fork in the road, take it.” The same is true for the five course tasting menu at The Eddy. Opt not to, and you will forfeit a meal the likes of which you won’t find anywhere else. It began with the fluke (rapini, garlic, pepitas) providing a crunch previously unexperienced - and oddly fun. The second course is actually two dishes meant to be shared. Both the seared squid (ajo blanco, fennel, lardo) and apple, almond butter, cheddar and mustard took my breath away. I could have stopped there and gone home ecstatic, so outrageously exceptional was each creation. Of course, reason prevailed and I was soon indulging in the cod with sunchoke purée, rutabaga and bonito butter. Rarely have I encountered a fish dish this incredibly flavorful. The grass fed ribeye (crisp potato, charred lettuce, vinaigrette) is an equally rewarding choice, its accompaniments only adding to the charbroiled magnetism of the beef. Either the cardamom panna cotta (rhubarb ice, basil, sea salt) or coconut sorbet with clementine, gingerbread and kumquat is an exotic end to a phenomenal evening. It ain’t over ’til it’s over. So savor every moment while you can.

Chefs Club by Food and Wine

Posted on March 17, 2016 by Ciasamia

275 Mulberry Street (at Jersey St.) 212-941-1100 www.chefsclub.com

American. Chefs Club is born of a concept. And a brilliantly delicious one at that. Each year, Food and Wine Magazine anoints a number of Best New Chefs, then ingeniously deploys a few here. Their innovative offerings, along with those of the chefs in residence, guarantee an evening of dining heaven. How can you lose when every course is masterminded by genius? I began with the special - crabmeat tartine with avocado and grapefruit. The combination was not just unique but ideal, something I found myself thinking dish after dish. I can only imagine the amount of effort which must go into each, not just in terms of creation, but balance. The charred octopus is supreme, reigning in the company of chickpea panisse, pistachio, and preserved lemon. Both the sea bream (vadouvan cauliflower, cilantro lettuce emulsion) and Berkshire pork chop (burnt cabbage, crispy potatoes, lovage, apple mustard) were roasted perfection, the burning of the cabbage an especially inspired act, transporting the flavor beyond expectation. Speaking of, please keep yours in the stratosphere when ordering dessert. Their profiteroles (gianduja mousse, vanilla ice cream, dark chocolate sauce) are beyond outstanding. And the “Crema Catalina” mousse deserves at least a page of its own. With berries and crispy caramel, it is like nothing I have ever tasted but want every day for eternity. Which, coincidentally, is about how long it could take to get over your meal at Chefs Club.

Freud

Posted on March 12, 2016 by Ciasamia

506 LaGuardia Place (between Houston and Bleecker Sts.) 212-777-0327 www.freudnyc.com

Austrian. Do you suffer from FOMO? If Fear Of Missing Out is an issue, you will clearly benefit from some Freud. This new addition to the city is definitely the place to be. Their Austrian preparations are lovingly prepared then served in jazz infused surroundings. It’s a combination so therapeutic, you may find yourself exploring your childhood. My personal journey began with an onion tarte (braised cipollini onions, farmers cheese, onion gravy). I had never before experienced gravy on a tarte but am now a believer it should be a requirement. The barley “risotto” (turmeric juice and Jean-Louis cheese) deserves props as well, a twist clearly worth delving into. When it comes to a classic, like skirt steak, you are in equally good hands. Theirs is accompanied by charred scallion, black shallots and celeriac mille-feuille, a fusion of flavor compelling enough to invade your dreams. You may also find yourself absorbed in the black sea bass — the little neck clams, parsley root, and rhubarb further enhancing an already addictive dish. For dessert, I ordered the special. It requires no analysis to determine the root of this new obsession (apple strudel with both whipped and vanilla cream). There is absolutely nothing to work through here. Make an appointment, I mean reservation, ASAP.

Vic’s

Posted on March 9, 2016 by Ciasamia

31 Great Jones St. (between Lafayette St. and the Bowery) 212-253-5700 www.vicsnewyork.com

Italian. You know what’s even better than garlic bread? Garlic bread with garlic butter. I had no idea until a recent evening at Vic’s, where I have never been so happy to be schooled. From the very first bite, it is clear they have their finger on the pulse of brilliant Italian. I was just as awed by the spin on blood oranges (radicchio, aged goat cheese, hazelnuts), an incomparable blend in perfect sync. Even a simple tomato pizza (basil, young pecorino) is profound in its depth of deliciousness. Their lamb belly shares space with celery pesto, pistachio and celery root, yet another example of harmony on a plate. The pasta special was all about duck, the fusilli an inspired showcase for this roasted, insanely flavorful preparation. Their blood orange sorbet and vanilla mint chip gelato prove they are also no stranger to dessert. You would think they put every ounce of attention into all this amazing food, but no. They care as much about your experience as the overly generous dishes they present. The walls are brick and mellowly lit from beneath, and the server could not have been more likable if he tried. The crowd is a testament to how happy everyone is to be there. And if Vic’s isn’t a master class on the way to do it right, nothing is.

The Musket Room

Posted on March 3, 2016 by Ciasamia

265 Elizabeth St. (between Houston and Prince Sts.) 212-219-0764 www.themusketroom.com

New Zealand. If you’ve never tried new New Zealand cooking, you might wonder if it requires a huge leap of faith (see red deer and quail). Turns out, it doesn’t matter how different the menu, when the dishes are this ridiculously flavorful, it’s like hopping off the curb. I began with their quail, in the company of blackberry, bread sauce and roasted onion. So completely delicious, I wished I had experienced it long ago. I also indulged in the winter salad, which the waitperson defined with a paragraph of ingredients. Some foreign, some familiar, all incredibly good. Yet, not to be outdone are the entrées. Both the cod (brussels, pomegranate, yuzu, grains) and Berkshire pork (kale, clementine, cauliflower) made me an instantaneous fan. It was then time for dessert, where the chocolate (salted caramel, mandarin) and passion fruit pavlova (strawberries, cream) brought it big time. The Musket Room transports you clear around the globe. And they do it so well, you might consider dual citizenship.

Houseman

Posted on March 2, 2016 by Ciasamia

508 Greenwich St. (just off Spring St.) 212-675-4350 www.housemanrestaurant.com

American. Houseman is as surprising as a browned butter crouton in a bowl of malt ice cream. Just add hot fudge and you’ve gone from analogy to menu. Yet it’s only one of the many deliciously memorable creations you will encounter within these walls. I hesitate to use the word salad because it cannot possibly do justice to the dish placed before me. This is a fairytale blend of maitake mushrooms, escarole, parmesan, seeds and nuts which must be tasted to be believed. They also offered another (endive, citrus fruits, olives, pistachios, dried mint, yogurt), further proof of such slavish devotion to organic originality. Let us move to the entrées, although you can probably tell where this is going. Both the roasted half chicken (carrots, croutons, paprika, capers) and grilled beef and cheese sausage (fried potatoes, wilted radicchio, black pepper) are generous in size as well as stature. They are truly invested in all their ingredients, and we reap the rewards with every bite. Never before have I held the crouton in such high esteem. And it is Houseman I have to thank for that.

Café Clover

Posted on February 23, 2016 by Ciasamia

10 Downing St. (between W. Houston and Bleecker Sts.) 212-675-4350 www.cafeclovernyc.com

American. Café Clover has that elusive “it” most places would do anything for. It’s a décor thing, a service thing, an every thing. Headlined, no doubt, by their pure and very healthy menu. Each dish I experienced was as life affirming as the one that came before. The octopus a la plancha (seared gem lettuce, mole verde, baked celeriac) is grilled genius. Then there is Murray’s burrata with whole wheat crostini, fig jam and rosemary — a brilliantly masterful combination. Their cod is also completely compelling, perhaps because it’s wrapped in sweet potato, surrounded by manila clams and celery root chowder. My absolute favorite was the Meiller Farm beef striploin, 6 ounces of heaven with brussels and olive oil potato purée. So delicious, I would swear I was at a steakhouse. You will not be sorry if you save room for dessert. Both the gelato (dark chocolate, espresso) and teff crepe cake (with marscapone mousse and espresso chocolate sauce) will make it worth your while. The same must be said of an evening spent at Café Clover. They are the whole package, a truly exceptional gift anyone would be lucky to receive.

Huertas

Posted on February 20, 2016 by Ciasamia

107 1st Avenue (between 6th and 7th Sts.) 212-228-4490 www.huertasnyc.com

Spanish. As you arrive, you’ll notice a letter waiting for you at the table. Just open the envelope and read. It’s the menu, and the news could not be better. Their tapas is both generous and impressive. As an octopus fan, I was taken with their pulpo (placed temptingly upon potatoes and pimentón). Little did I know, I was soon to be completely blown away by one of the most amazing tortillas I have ever tasted. It is described as an omelette with potato and onion. How can something this seemingly basic be so outrageously addiction worthy? I was sad to finish, but felt quickly cheered by the arroz which came next. You might be thinking rice is rice, but this fried saffron creation with morcilla, chickpeas, piquillo, egg and aioli will change your mind in an instant. At this point, I wondered if dessert could possibly live up to their tapas standards. But, it does. Or should I say they do, because both the natilla de chocolate (chocolate custard, pecans, whipped cream) and marcona almond ice cream with sherry reduction were a delicious end to an incredible meal. Huertas is so much more than good, it’s hard to imagine the next time you will get a piece of mail that makes you this happy.

Au Za’atar

Posted on February 17, 2016 by Ciasamia

188 Avenue A (at 12th St.) 212-254-5660 www.auzaatar.com

Arabian-French. I am a sucker for tiny, twinkly lights. That’s why I felt so warm and welcomed the second I walked through their door. It’s impossible not to feel at home here, between the incredibly inviting surroundings, menu and staff. I decided to bypass traditional hummus for one topped with sautéed lamb and pine nuts (hummus bi lahmeh); it was as delicious as you might think. I also indulged in two of the specials, soujouk cigars (spicy beef sausage with their blend of five cheeses in phyllo) and riz a daj (minced beef garnished with nuts and tender boneless chicken over rice with yogurt cucumber). Both dishes, Middle Eastern in nature, were unforgettably tasty as was the sautéed shrimp (olive oil, garlic, white wine). When it was time for dessert, I switched continents and went crepe (Nutella, fresh bananas, nuts, no regrets). Au Za’atar has an undeniably clear command of the globe, but luckily you won’t have to travel far to experience it.

Maialino

Posted on February 11, 2016 by Ciasamia

2 Lexington Avenue (between 22nd St. and N. Gramercy Park) 212-777-2410 www.maialinonyc.com

Italian. It’s taking just about every ounce of willpower not to begin with a discussion of ice cream. That would not be fair to Maialino, a premier Italian restaurant which happens to offer some of the best and creamiest I have ever encountered. Their unparalleled gelato speaks volumes about what you can expect from your meal, purely unforgettable from start to spectacular finish. I was awestruck by the insalata, composed simply of radicchio, citrus, parmigiano and balsamic. Who needs bells and whistles with a greeting this delicious and fabulously fresh? The polpo (octopus) is equally deserving of praise, seared with heirloom beans, celery and pickled shallots. Either finds the perfect follow up in brodetto di pesce, their seafood stew with tomato and toasted filone. This particular evening offered the chance to indulge in a pasta special (made even more special by the 1/2 lb. lobster in its midst). Just go with whatever you’re craving, because Maialino has achieved menu perfection, yours to discover from the first heavenly bite. Which brings us back to dessert. The coffee crunch and amarena cherry are light years beyond their nearest rival. And I would willingly trek to the ends of the galaxy for another scoop of each.

Antique Garage

Posted on February 2, 2016 by Ciasamia

41 Mercer St. (between Broome and Grand Sts.) 212-219-1019 www.antiquegaragesoho.com

Mediterranean, Turkish. It’s amazing how happy a piano, bass and really good singer can make you feel. Add to that delicious Mediterranean fare plus terrific service and you’ve got the recipe for an excellent evening. I jumped in with the hummus (Med 101) which was, as expected, quite tasty. Next, the spicy shrimp sautéed with roma tomatoes, green hot peppers and an outrageous amount of flavor. Their grilled organic chicken (marinated in olive oil, wild oregano, rosemary) jams expertly with veggies, rice pilaf, French fries and yogurt sauce. Last, but so not least, is the seafood casserole, a ridiculous combination of shrimp, octopus, squid, and salmon. It’s baked with white wine, tomato, Kasseri cheese and the love of a chef who passes this inspired creation on to his patrons. Such amazing food makes for lots of fangirls and boys, but so does that music. The songs are old school, as is the name, but the place is filled with Millennials, among others, who don’t want to miss a beat.

Raymi

Posted on January 21, 2016 by Ciasamia

43 West 24th St. (between Broadway and 6th Ave.) 212-929-1200 www.rayminyc.com

Peruvian. If you’re in the mood for total TLC, you’ve come to the right place. In fact, your mother would be hard pressed to make you feel more comfortable. But first, the food. Raymi has taken the slider and turned it into a delicacy. Their chicharron spin (crispy pork shoulder, sweet potato, salsa criollo, and spicy mayo) is as addictive and delicious as it gets. At least until having the causa (cold potato purée, aji amarillo, salmon, octopus, avocado and spicy mayo). Then there are the mains. An incredible lomo saltado (hanger steak, tomato, red onion) shares space with crispy fries and jasmine rice. Now give that rice face time with egg, broccoli, ginger, char siu chicken, shrimp, Chinese sausage, scallions, peanuts and what have you got? Arroz chaufa. Not just the answer to the question but to your dining prayers. Which is actually true of every dish they place before you. Several staff are on hand to treat you caringly, including the gentleman who somehow seems to be everywhere, taking each order, checking back to make sure you are pleased, and ultimately wishing you the warmest of goodbyes — this attention and kindness sure to lead to several future hellos. That reminds me, call your mother.

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