Max

Pasta, to no surprise, has been a long-time favorite of New Yorkers. Good, consistent pasta, though, is still not easy to come by. At Max, pasta lovers can rejoice. There are currently three Max'es in Manhattan -- Upper West Side, Tribeca, and East Village. Max Tribeca and Max East Village are under the same ownership, and Max Soha (Soha= South of Harlem), near Columbia University, is separate (previous rumor of a falling out between management). Truth is,the menus remain nearly identical.

Restaurant: Max
Rating: ♔♔♔♔

Out of the three locations, Max Tribeca (down below) has the most refined, romantic setting, perfect for dates. Max Soha is the smallest unit, with tables of Columbia students packed tightly next to one another, and Max East Village has the largest space and even a garden in the back, but is perenially packed with party'ers filling their stomachs in preparation for the long night ahead.

The bread at Max is accompanied by its celebrated tomato olive oil dip, which simply consists of fresh tomato paste immersed in extra virgin olive oil. TIP: go light on the bread to make room for the delicious pasta ahead.

We started off with a classic Italian antipasto, Prosciutto e Mozzarella di Bufala. Slices of prosciutto are layered neatly on a bed of field greens, garnished with some freshly cracked pepper. The mozzarella di bufala is excellent, with a creamy filling inside that melts immediately in the mouth.

The Fettuccine al Sugo Toscano (w/ MAX's tomato meat sauce) is the reason for my love affair with Max. The creamy, chunky meat sauce is complemented by the sweetness of the fresh tomatoes, leaving a lingering aroma that seduces you into taking another bite. The fettuccine, its partner in crime, is cooked to preserve the perfect consistency, allowing you to indulge in devouring the entire plate.

To complement the rich Fettuccine al Sugo Toscano, we ordered the Chilean sea bass special, pan-seared and served with green beans in a white wine sauce. The sea bass, both tender and fluffy, did a wonderful job cleansing and rejuvenating the palate.

For dessert, we elected the Tiramisu, which was good, but not stellar. (The Tiramisu at Supper is amazing, but that is for another entry). The pasta, as always, was the winner of the night.


Though the signature pastas can be found at any of the three Max'es, each restaurant has its own unique character. If you are a big enough fan of pasta, you will probably eventually find yourself at all three.

Max (Tribeca)
181 Duane Street
(b/t Greenwich and Hudson)
New York, NY 10013
(212) 966-5939
www.max-ny.com

The Redhead

The Redhead is all that it sounds. Sexy and playful, yet also cozy and extremely laid back. The East Village is home to a fanciful collection of neighborhood bars, many of which are usually buzzing all night long with boisterous party'ers and hipsters alike. The Redhead is more of something in between a bar and restaurant, in other words, the perfect date spot. The dark, reddish hues give off a sultry vibe, while sports is playing on a TV hanging above the bar. Locals sip on fresh cocktails and munch on a menu of delectable bar snacks and dishes, including their famous jars of Bacon Peanut Brittle that are also available to go.

Restaurant: The Redhead
Rating: ♔♔♔


We started off with the House-Made Soft Pretzel served with a side of fresh cheddar dip. The chewiness of the soft pretzel was certainly a testament to its freshness, and the cold cheese dip melted nicely on the dough.

Needless to say, the fried chicken was one of the highlights of our night (rival dessert down below). Buttermilk Fried Chicken with Goat Cheese French Toast. Mmmm. Good fried chicken is surprisingly still hard to find these days, but the owners at Redhead seemed to have gotten it right. The french toast was on the softer side, almost more similar to the consistency of bread pudding.

Closeup: the crispy skin easily slides off the drumstick, revealing the tender, succulent chicken.

Then for the our runner-up, the Mint Chocolate Ice Box Cake. Layers of mint ice cream are sandwiched by spongy chocolate cake. I am a fervent lover of ice cream cakes, and the Ice Box certainly did not disappoint. The refreshing scent and taste of mint cleaned our palates, preparing us for another round of tasty cocktails.

The menu at The Redhead changes frequently, and I suspect the Ice Box cake might not be offered on the latest menu...but if we can rally up enough people, I'm sure we could always petition for them to bring it back.

The Redhead
349 E 13th St (between 1st and 2nd Aves)
(212) 533-6212
www.theredheadnyc.com

The Sunburnt Cow

Unlimited moo-moosas. That's the infamous advertisement of The Sunburnt Cow, located in the skirts of Alphabet City. This lively Aussie establishment attracts those in the mood for a boozy afternoon in the sun.

Restaurant: The Sunburnt Cow
Rating: ♔♔


The lighting in the interior and bar are dim compared to the outdoor dining space in the shape of a bullpen and enclosed by artificial walls that strangely resemble a rock-climbing course.
The menu is as simple as can be. $18 gets you an entree and all you can drink Moo-Moosas, Moo Mary's, Foster's, Screwdrivers, and Greyhounds. We started off with a couple rounds of Moo-Moosas, which were fairly generous with the champagne.

The plates are fairly traditional brunch items, but all are done very well. The burger was moist and tasty, and served with a side of crispy French fries.

I had the egg white omelet with spinach and cheddar, which was surprisingly fresh and not the least bit greasy.

Below is Queen Adelaide, poached eggs with salmon and avocado on an English muffin, served with Hollandaise sauce on the side. Delicious and healthy, minus the hollandaise!

Finally, the Steak Sandwich platter was a bit hit. Tender slices of skirt steak are sandwiched between two crisp toasts. After the food, we had another round of drinks. The rest of the afternoon is history.


Lately, I had a discussion with a friend on hangover cures, and apparently, alcohol cures hangovers?! That definitely caught me by surprise, but if that really is true (please feel free to comment on your experience), then The Sunburnt Cow might just be the place for us all.

The Sunburnt Cow
137 Avenue C
NY, NY 10009
(212) 529-0005
www.thesunburntcow.com

Inakaya

The Times Square eateries are welcoming a new member to the club – Inakaya, the robatakaya from Roppongi. Robata is a traditional, rustic form of grilling from Japan, whereby the individual skewers are grilled on a charcoal-fired hearth filled with sand. For those that are intrigued, you can read more about robata here.

Restaurant: Inakaya
Rating: ♔

The centerpiece of the restaurant is the long, rectangular open counter featuring chefs dressed in traditional Japanese costumes and colorful head robes. Though the tables to the side are better suited for larger groups, I would recommend sitting at the bar for the full Inakaya experience.

We ordered a variety of different dishes, starting with the Ika-Su, squid marinated in a vinaigrette dressing, and a sashimi plate consisting of tuna, yellowtail, medium fatty tuna, fluke and squid. The flavors were refreshing, but that seemed to be our only takeaway from the dishes.

Then the fish arrived. Black Rockfish grilled in salt, robata style and times two for the table. The presentation is quite eye-catching – the fish is erect, its body twisted as if it were alive, still swimming. The fish was flavorful, but surprisingly, the second one was much more tender. Upon our comment, the waiter explained that different chefs have different styles of cooking. Still, I am personally of the belief that consistency is the trademark of success for any restaurant chain.

The Yellowtail Fillet, on the other hand, was much less spectacular. Nevertheless, our sides, Grilled Eringi Mushroom and Grilled Potato served with fresh butter were delish!

As we happy awaited the other dishes, the waiter came by, inviting us to participate in the traditional Japanese chant praying for health and wellness. Clap. Clap. Clap-clap-clap. “Remember, 3 times,” he says. The chefs form a line behind the bar, and begin their chant. The customers join in, and suddenly, the room is instilled with a warm festivity.

At last, the Wagyu Beef and Tsukune Ground Chicken skewers arrive. The Wagyu, superior to the Tsukune, melted like butter, and the Kaku Ni, Berkshire pork belly simmered in broth was unbelievably juicy, leaving remnants of the aroma lingering in my mouth.

On our way out, we were asked to pound some fresh mochi in a large mortar. (Mochi is a Japanese dessert made of glutinous rice, often served with kinako powder).

The food is fresh and the experience engaging, but when the chants and ceremonies end, and the cheery waiter sets the bill on your table (followed by a loud “Arigato-gozaimasu”) you can’t help but wonder, were the festivities tonight worth the hefty price tag?


Inakaya
231 W 40th St
New York, NY 10018
(212) 354-2195