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.

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.

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.

Nai Tapas

Posted on September 12, 2015 by Ciasamia

174 First Avenue (between 10th and 11th Sts.) 212-677-1030 www.ntbnyc.com

Spanish, Tapas. Right before I went inside, a guy on the street turned to his friends and said, “All they do is tapas. And they’re good”. As I was about to learn, truer words were never spoken. Every one of the dishes I ordered made me happy (and twice, delirious enough to go back for seconds). Take the gambas al ajillo. It’s shrimp. It’s garlic sauce. And such an amazing combination of flavor, not grabbing the bread to absorb every last drop would be loco. The croquetas de pollo, no less attention getting, a wonderful lead in to the sea bass wrapped in white toast and crunchy deliciousness. Their albondiguillas estofadas is a multisyllabled way to say meatballs in brandy sauce. They could also just rename it WOW and define it perfectly. There’s actually a lot more wow to go round, as evidenced by both the tartufo and chocolate infused churros. I wonder if they thought, “Why just serve churros when you can deliver pure, inspired genius?” because that’s exactly what you experience. Then there’s the server, who could not have been nicer and the room, a continuous stream of fun. But it all comes back to the food. The guy on the street was right. There’s no going wrong at this tapas standout.

Tuome

Posted on August 17, 2015 by Ciasamia

536 East 5th Street (between Avenues A and B) 646-833-7811 www.tuomenyc.com

American. Small. Big. Sides. Such are the deceptively simple categories into which the Tuome menu is divided. Yet do not be fooled, as the flavors your taste buds will soon experience are anything but. Each and every dish brought a twist I had never before encountered. The chicken liver, no plain pâté, is a mesmerizing mousse complete with NY maple to be spread upon milk bread. And octopus has found its destiny. It arrives in brown butter and pork xo (a spicy seafood sauce) only to be joined by a purée of fingerling potatoes. I could not have been more in awe and the entrees hadn’t even arrived. Of course, they don’t merely make skate, they mastermind it with bell pepper, long bean and wheat berry. Their lobster Newberg is generous, spicy and escorted by tripe and chow fun. It is also singular, mind blowing and incomparable. Even their sides are brilliant. Has corn ever before partnered with massaman curry, kaffir lime and crème fraîche? And was it ever this incredible? Both are equally impossible to imagine. Unable to wait to be asked, I had to know if there was dessert. The news could not have been better: Cookies and cream Rice Krispies beneath vanilla ice cream. Surprisingly, all this genius comes your way in the most casual of surroundings. The staff so caring, the mood so low key, the dinner beyond any and all expectation.

Yerba Buena

Posted on June 16, 2015 by Ciasamia

23 Avenue A (between 1st and 2nd Sts., closer to 2nd) 212-529-2919 (also 1 Perry St. at Greenwich Ave. 212-620-0808) www.ybnyc.com

Pan-Latin. It’s a funny thing being treated like royalty. Funny how quickly you get used to it. From the second you’re seated, it’s as if you dine there nightly. The staff make it a point to check your satisfaction after each dish is served. The host stops by to inquire how you’re enjoying the evening (incorporating your last name, no less). It’s a thoughtful, personal touch I’d never before experienced, but appreciated greatly. Yet the appreciation extends well beyond the service. All the selections were sizable (excellent news when the tastes are this dynamic). Both the arroz con pollo and black cod are phenomenal, but what takes the cake (in addition to their cake) is cazuela con cangrejo — pumpkin crab melt, aji amarillo, and manchego served with toast. It is so bliss inducing, I began to question why I’m not there on a daily basis. The cake of choice was warm chocolate accompanied by berry salsa and “Yerba Buena” ice cream. The flavor is undisclosed, but it doesn’t really matter since you will be too caught up in this dessert to care. Now if you’ll excuse me, I have to work on my royal wave. And if you plan to go there, you should too.

Hearth

Posted on June 13, 2015 by Ciasamia

403 East 12th St. (corner of 1st Ave.) 646-602-1300 www.restauranthearth.com

American. I’ve passed by many times wondering how they chose their name. Then I dined there. The decor, the service and, above all, the food, evoke a feeling of home in the best possible sense. Cherished guest from start to finish, you can revel in the likes of marinated calamari salad with sprouted grains, cippolini onions, pickled carrot and cilantro. Or perhaps their pesto-crusted striped bass, prepared with little neck clams, calabrian chili, pine nuts and squid ink gnocchi. It is clear from the marriage of ingredients how much thought is put into every fresh and innovative creation. The effect is simplicity. Even the ice cream, a trio of pistachio, strawberry swirl and mint chocolate chip is so ridiculously delicious, you would swear it was churned just minutes ago. Nourishing and nurturing. It’s not easy to explain. But once you’ve been there, you’ll know.

Balade

Posted on February 21, 2015 by Ciasamia

208 1st Avenue (between 12th and 13th Sts.) 212-529-6868 www.baladerestaurants.com

Lebanese, Eastern Mediterranean. Mouhmara. It’s a word I didn’t know until a few days ago and am now unlikely to forget. Like so much about this restaurant, it made a truly indelible impression. Not at all versed in Lebanese cuisine, I was seriously appreciative of the knowledgeable and proactive nature of the server. He recommended several dishes, some of which I would never have tried were it not for his enthusiastic endorsement. (See Mouhmara.) This signature dip is a delicious mix of spicy fresh peppers, walnuts and pomegranate, not to mention an excellent compliment to the stellar hummus. Both so good, my pita was conflicted about where to turn. The meal ultimately ended with Chocoba (homemade dough baked with Nutella and topped with banana and pistachios). I would have had ten, but that meant being deprived of their expansive and enticing menu. I did look up long enough to take in the very inviting room - wood beamed ceilings and walls graced by cross sections of tree trunk. But then it was back to my plate because I’m no fool.

Narcissa

Posted on December 24, 2014 by Ciasamia

25 Cooper Square (corner of 5th St. and Bowery) 212-228-3344 www.narcissarestaurant.com

American. I tend to shy away from salads because they are almost always less alluring than the non lettuce options. Of course, exceptions defy every rule and this namesake appetizer is one of them. Composed of farm greens, persimmons, Vermont gouda, and pistachios, it is a brilliant combination of textures and tastes. The baby chicken, an entrée, is adorned with spiced sausage, steel cut oats, radicchio and pomegranate (who knew they were all meant to be together)? I believed things could not possibly get any better…then I experienced the desserts. The spiced pumpkin crepes and chocolate tart are both ideally accessorized (not to mention otherworldly). In retrospect, the tone was set with the arrival of the bread (which I could not name, except for warm, soft, and incredible). The space is inviting and the staff is flawless. You should be dialing now.

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