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.

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.

The Clocktower

Posted on January 18, 2016 by Ciasamia

5 Madison Avenue (corner of 24th St., MetLife Building, 2nd floor) 212-413-4300 www.theclocktowernyc.com

Contemporary. Swanky. It’s a word that doesn’t get a lot of traffic these days, but it’s the first thing that came to mind when I stepped inside the Clocktower. Maybe it’s the rich wood walls or the black and white vintage photos that blanket them. It could be the seamless synchronicity of the staff. Or the pulse of the well heeled crowd. An undeniable feeling of luxuriousness pervades these surroundings, setting the tone for an evening equal parts memorable and delicious. The menu spans intriguingly from mac and cheese to Dover sole. I, myself, indulged in different fare, each dish as wonderful as you could dream. Seafood is clearly a specialty as proven by both the dressed crab (crispy uni, apple batons, lemon purée) and big eye tuna tataki (English cucumber, radish, avocado, ponzu). Their entrées are breathtaking too. I experienced both the cannon of Colorado lamb (slow cooked neck, spiced eggplant, roasted salsify, chanterelle mushrooms, cavolo nero) and dry aged 1/2 lb. burger with bacon, cheddar, Churchill sauce, red onion and some of the best French fries to ever pass my lips. I could not imagine being any happier - but then closed out the night with a pistachio soufflé. This place is the bees knees. I mean YOLO. So get here when you can.

Black Barn

Posted on December 20, 2015 by Ciasamia

19 East 26th St. (between Madison and Fifth Aves.) 212-265-5959 www.blackbarnrestaurant.com

American. When I think dinner in Manhattan, barn would probably be the last word to enter my consciousness. That is, up until a few hours ago. Because I have now broken bread at Black Barn, and my former thought process instantly went bye bye. While the name is accurate, the vibe is purely NYC. The crowd, the room and the genius produced in their kitchen are as cosmopolitan as it gets. Upon arrival, they presented gazpacho of cauliflower and caramelized onion — a delicious indicator of what to expect the rest of the evening. I followed this with Maine lobster salad (little gem, Thai curry dressing, mango and scallions) and tried the white pizza (cheese fondue, mangalitsa spicy coppa, arugula, truffle oil). Though they could not be more different, what they share is an outrageous amount of flavor (the pizza rivaling any the city can produce). I must not overlook the Amish chicken with ricotta gnocchi, winter vegetable, grapes, parmesan. Or the grilled swordfish (Sicilian caponata and spinach salad in a light mustard dressing). Really, enough cannot be said about each of the dishes I encountered. The meal ended with chocolate soufflé, vanilla sauce infused. It requires 15 minutes to prepare, but I’d have waited twice that, so wowing was every warm and wonderful bite. Besides, it gave me extra time to soak in the Black Barn experience. You’ll walk out thinking hey! (and not the straw kind) ’cause this ain’t no place to square dance.

Almayass

Posted on October 25, 2015 by Ciasamia

24 East 21st St. (between Broadway and Park Avenue South) 212-473-3100 www.almayassnyc.com

Armenian, Lebanese. Some restaurants want you to be happy. Others make it their mission. Such is Almayass, an Armenian and Lebanese dining experience thoroughly dedicated to your enjoyment. Before reaching the table, I was warmly greeted by no less than three people. The space is instantly inviting, with plenty of breathing room and muted shades strategically dotted by eye catching art. It’s the ideal environment in which to be spoiled and spoiled you will be. Their Armenian salad is a work of art in itself, a brightly colored combination of finely chopped vine tomato, green bell pepper, onion, and Persian cucumber. The mouhammara (crushed walnut, red bell pepper paste and pomegranate molasses spread) finds a perfect home atop an abundance of crunchy and soft pita brought tableside upon arrival. There is also much to be said for their cubed filet mignon, the decision to charbroil beyond inspirational. The dessert of choice was Ossmalieh Almayass - golden crispy sweet vermicelli, filled with ashta (cream) then topped with traditional floss halva. It is served with a syrup of rose water and lemon to be poured liberally from above. They call the syrup simple, yet the taste is anything but. Even the size of the cappuccino speaks volumes. As does the attentive management who stop by to inquire about the meal and service, addressing their guests by name. The success of your evening means a great deal to you. But it clearly means everything to them.

The NoMad

Posted on May 25, 2015 by Ciasamia

1170 Broadway (at 28th St.) 347-472-5660 www.thenomadhotel.com

American. When a place is hyped and hot, there’s always a chance it will not live up to the reputation. Spend an evening at the NoMad and you don’t have to give that a second thought. There is clearly no doubt it deserves every accolade received. In fact, their slow poached egg with quinoa, asparagus and parmesan was worth the trip alone. It’s like nothing I have ever tasted but instantly could not get enough of. The only moment of sadness came with the realization I had just one spoonful left. Both the skate, seared with English peas, wild rice and speck and the butter poached prawns are brilliantly prepared. This is equally true of the sour cherry cobbler, resting above and below brioche, uniquely accompanied by mascarpone ice cream with pistachio bits. Expect the most. You’re going to get it.

Marta

Posted on May 10, 2015 by Ciasamia

29 East 29th St. (between Park and Madison Aves.) 212-651-3800 www.martamanhattan.com

Italian. If pizza on a Saturday night doesn’t sound like your idea of a good time, chances are you haven’t been to Marta. They have turned it into an art form, with variations that include lamb confit as well as cuttlefish with squid ink béchamel, scallions, and pecorino. Tamer options abound and appear equally delicious (I can personally swear by the pork sausage with cremini mushrooms). There is also an array of appetizers and several entrées if that is more your state of mind. No matter what you choose, you’ll indulge beneath outrageously high ceilings which make the room feel even more spacious. Now add the atmosphere and this fusion is as fan worthy as one of their masterful creations.

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