Pates et Traditions

In light of the newly opened La Crepe Parisienne in Soho (supposedly with many more to come), crepes are slowly making their way back into the limelight. La Crepe Parisienne is a trendy, warm neighborhood joint, but it really is closer to being a takeout place (crepes are served in paper packets rather than plates). For those looking for a more wholesome, sit-down crepe meal, hop onto the L train to Bedford, walk a few blocks south, and head towards Pates et Traditions.

Restaurant: Pates et Traditions
Rating: ♔♔

Pates et Traditions is an uber cute, affordable little crepe place aiming to give you a taste of France. It's run by a French family, whose aesthetic tastes have translated into a cozy, friendly ambiance that couples can't resist. Note below, the little French girl in the highchair. Doesn't she fit right into the theme of the place? C'est charmant!

Our first crepe: Mussels in a Curry Sauce. I'm not a fan of mussels, but they were very fresh, and the light curry sauce was actually quite flavorful. They served it in a whole wheat crepe, which can be a bit dry at times, but not here!

The menu at Pates et Traditions consists mostly of crepes (20+ different flavors), but they've got some delectable pastas as well. Following the waiter's suggestion, we ordered the Mustard Chicken Penne, which was one of my favorites! Penne, cooked al dente, on a bed of creamy mustard sauce with generous dashes of white wine. It totally inspired me to add mustard to my pasta sauces. Yum!

Now onto the dessert crepes! Our second crepe: Belle-Helene. Unfortunately, this one did not score very many points for us. Traditional Belle-Helene desserts usually offer juicy, poached pears, but here it was served with canned pears, whose tartness did not go well with the crepe.

Our third crepe: Bananas Foster. Sounds just like the name. Bananas cooked in caramelized sugar and rum. It's always fascinating to watch the fire work its magic, but be careful not to ask them for too much rum. Although it makes the burning effect last longer, it can really eat up the crepe as well.

Our fourth crepe: Fresh Berries with Cream. Dum dum dum. This was indeed, the fairest of them all. We all know how great berries taste with fresh whipped cream, and the sweet berry compote sauce really made the crepe "berry" delicious!

There might be a a few inconsistencies here and there at this charming little French creperie, but Pates et Traditions is a hidden gem that could become the new playground for crepe lovers.

Pates et Traditions
52 Havemeyer St (between 6th and 7th)
Brooklyn, NY 11211
(646) 409-4019

Moto

Welcome to the circa 1938 world of Moto, a hidden treasure off the Hewes St. stop on the J/M/Z. It's all about the ambiance here. The wild bohemian feel runs along the rusted copper doors to the extension collection of vintage decorations inside this charming little place.

Restaurant: Moto
Rating: ♔♔


I had to throw in this picture below. Note the name of the restaurant written in chalk on the rusted door. I just love the angle from which the shot was taken.

This is the 'moto' - namesake, hanging above the charming joint.

Did I mention the marvelous architecture? The shape of the restaurant space is actually triangular! The red exit sign is a burst of innovation compared to the awful conventional signs, and the clock is another favorite. Normally they have a lady and band playing music on the weekends.

Hear this. German Mac 'n Cheese? A delightful combination, the Aepler Macronnen consists of mac 'n cheese with sauteed onions (almost like sauerkrat) and apple sauce. I was somewhat skeptical at first, but the light sweetness of the apple sauce fared well against the soft and creamy macaroni. It's a bit much for one to handle, but you could always order it for two.

The fresh steamed artichoke was cooked to a soft and tender composition and served with a delicious aioli. Simplicity at its best.

For dessert, the waitress recommended her favorite dessert in the world - the warm date cake served in toffee sauce and fresh cream. Alert: intense sweetness in action. The toffee sauce was decadent (reminded me of the maple butter from Clinton St. Bakery), and oh so sweet. Thankfully, the cream was light and fluffy, which helped to balance the heaviness of the chunky cake. The refreshing mint leaf garnish did wonders to cleansing our palates, as we prepared to take another bite of the candy-coated fortress.


Moto is the perfect date spot -- classy, old school, and filled with cultured hipsters.

Moto
394 Broadway
Brooklyn, NY 11211
(718) 599-6895

Dell'anima

I have been meaning to try out this place for a while, back when I found out that one of the co-owners was Joe Campanale, former sommelier at Babbo and owner of L'Artusi, his newer Italian joint. We arrived around 7 and got seated at the bar/open kitchen fairly quickly. The seats were great since the chefs were literally cooking right in front of us, but we soon found the the heat rising from the grills and stoves a bit overwhelming on a hot summer's day. The food, nevertheless, was very hearty and muy delicioso.

Restaurant: Dell'anima
Rating: ♔♔♔

To start off, we had the Bruschette with five different dippings: Rapini Pesto, Lily Confit, Avocado, Ricotta, and Octopus. My favorites were the Lily Confit, which was on the sweeter side (with lily preserves!) and the Ricotta, which was rubbed in pinches of sea salt. The various combinations of flavors complemented each other nicely, and we were glad we succumbed to our gluttony and ordered all five.

This next appetizer, the Grilled Quail with mint, red onion, currants, and chilies was phenomenal. The crispy skin slid off nicely as we dug into the succulent meat. The quail was clearly grilled at the perfect temperature, and the flavor of the currants and chilies added several bright notes to the dish.

Compared to the quail, the Heirloom Tomato Salad (with shaved fennel, summer beans, shallots, and pesto) was much more light and refreshing. The feature of the dish, the heirloom tomato, had a likeable sweetness that differentiated it from other tomatoes, and I enjoyed popping the juices in my mouth. (I know, I should stop that.)

The Linguine below was by far my favorite dish. First of all, the linguine is half made with squid pink. One side of the pasta is black, while the other remains the normal cream color. Not only is the dish visually appealing, but the flavors twist and turn in unexpected ways. The sauce is made with chilies, mint, cherry tomatoes, sea urchin, and colatura di alici, a type of Italian sauce made from anchovies. I was surprised by the level of complexity in the dish, but the spicy chilies were relieved by the cool mint and cherry tomatoes, and I smiled blissfully as I gobbled it up. This, in my opinion, was the must-get dish of the night.

We also tried the Tagliatelle alla Bolognese, which I initially considered to be a bit of a boring choice, until I was quickly proven wrong. Unlike typical bolognese sauce, this one did not have a tomato base. Instead, it used meat juice. When I took a bite of the tagliatelle, all I could hear was the dish was screaming, "Meat! Meat!" The sauce tasted as if the meat had been braised for hours, giving it a buttery richness. I think this dish is best shared, unless of course, if you consider yourself a true carnivore.

After stuffing that last piece of tagliatelle into our mouths, we were convinced that sorbet would save us from the sweltering heat. And so we ordered two flavors - basil lemon and blackberry. Unfortunately, this was somewhat the downer of the night. Both flavors leaned too much to the sweeter side, and I could barely taste the basil in the basil lemon sorbet. The blackberry, while flavorful, tasted more like ice cream than sorbet. I am guessing that the other desserts may have been better choices, but we looked for the coldest one and dove right in.


I will soon be off to Aruba, so expect the next entry to be a special on a romantic Aruban restaurant by the beach. Happy eating and have a great Labor Day Weekend!

Dell'anima
38 8th Ave
NY, NY 10014
(212) 366-6633
www.dellanima.com

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

Caracas Arepas Bar

Straight from Venezuela, Caracas Arepas Bar has become the destination for those reminiscing on the summer days of the latin trucks at the Red Hook Ball Fields. Arepas, a staple in Venezuelan food, are fried or baked corn pancakes filled with various combinations of meats and sauces. At Caracas Arepas Bar, you can get them to go at the pick-up joint next door to the restaurant, similar to Cafe Habana's setup. The restaurant itself is tiny as well, but full of the hip, Latin flavor emanating from the streets of Caracas.

Restaurant: Caracas Arepas Bar
Rating: ♔♔♔



To start, we ordered the Guasacaca and Chips, which are essentially Venezuelan style guacamole with fried taro chips. As expected, the combination of the crisp taro chips, which have a thicker consistency, with the creamy guacamole tasted muy delicioso.

This next appetizer, the Tostones Mochimeros, is a must-order item for all. The green plantains are fried and topped with a mojito mayo sauce, a squeeze of lemon, and Venezuelan style fluffy white cheese. The crumbly rich cheese tasted wonderful with the zesty mayo and crisp plaintain chips.

Now to the arepas! The one below is La de Pernil, which consisted of roasted pork shoulder with tomato slices in a spicy mango sauce. The arepa was bursting with flavor, as the tender pork slices melted in my mouth. The mango sauce gave a nice kick to the dish.

Then there's La Mulata, with grilled white cheese, jalapenos (warning: ultra spicy), sauteed red peppers, fried sweet plantains, and black beans. This combination was very interesting. The creamy white cheese melted into the extremely hot jalapenos, but balanced by the sweetness of the fried plantains. I highly recommend La Mulata for the adventurous!

There are over a dozen flavors of arepas at Caracas Arepas Bar, so you might have to come a few more times to try them all. It certainly might be worth the trip, and it doesn't hurt that they are all under $7.50 each. Ole ole arepas!

Caracas Arepas Bar
93 1/2 E 7th St
New York, NY 10009
(212) 529-2314
www.caracasarepabar.com

Naya Mezze & Grill

One of the best things about living in New York is having the luxury of choosing among a plethora of authentic cuisines. A friend recently introduced me to what he claimed as "one of the best" Lebanese restaurants in the city. Though I have not been to many Lebanese restaurants, this little Midtown gem certainly caught my eye (and stomach, of course).

Featured Restaurant: Naya Mezze & Grill

Rating: ♔♔♔

Hidden among the construction and furniture stores on a fairly busy avenue lies Naya Mezze & Grill, a chic, 6-month old establishment specializing in authentic Lebanese cuisine. The space is illuminated with bright lights peering through the symmetrical, mini-triangular carve-outs in the walls. White, square booths line neatly against both walls, and as my friend so aptly described, there is a certain "gloss" to this place. The narrow hallway leads to a private party room in the back, which is cleverly played up with two beautiful chandeliers.

Our dinner started off with the house appetizer, freshly toasted pita chips with a side of green olives and a sesame, black olive paste.

We ordered a series of appetizers or "mezze" in Lebanese. The first was the Tabboule, with fresh parsley tossed in mint, bulgur, tomatoes, onions, and olive oil. The Tabboule was an extremely refreshing dish, as it cleansed our palates and prepared us for the richer dishes ahead.

Next, we had the Fried Kibbe, beef dumplings stuffed with minced meat and pignoli. The texture of the kibbe was similar to falafels, but softer and more moist, and the yogurt sauce added an interesting element to the flavor combination.

According to my friend, most of the restaurants in the city that serve grape leaves get them in cans from the Middle East. The Grape Leaves at Naya are freshly rolled in house and stuffed with parsley, onion, tomato, and rice. Though the grape leaves tasted fresh and tender, the flavor was a bit too salty to my liking.

This next dish was my absolute favorite! Batata Harra, which are spicy potato cubes fried and sauteed in vinegar, Tabasco sauce, and coriander. The tanginess of the vinegar and Tabasco did wonders for me, and I suppose one could essentially call these Lebanese fries?

For our entree, we ordered the Chicken Shish Taouk, which I strongly recommend for the garlic lovers out there. The tender chicken kebab cubes (served without the sticks) are accompanied by roasted vegetables, tabboule, Lebanese rice, and a beautifully white, buttery garlic sauce. The Lebanese rice is also cooked in butter with flaky vermicelli pieces. The dish was very flavorful and vibrant, and was all in all, a fabulous choice.

If you've never had Lebanese cuisine and are curious to try, I would definitely recommend Naya Mezze & Grill. A special thanks to Said for introducing me to this place!

Naya Mezze & Grill

1057 Second Avenue

New York, NY 10022

(212) 319-7777

New Leaf Restaurant & Cafe

If you've never been to The Cloisters (a branch of the Metropolitan Museum of Art) located in Upper Manhattan, it's time to make your way up there! An easy subway ride away (190th St stop on the "A"), the Cloisters houses an extensive collection of architecture elements from Medieval Europe. Given that the museum merits its own entry, today's focus is on an eco-friendly, lovely cottage-like establishment nestled in Fort Tyron Park, just a stroll from the museum.

Featured Restaurant: New Leaf Restaurant & Cafe
Rating: ♔♔♔♔

Executive Chef Scott Campbell (formerly of Le Cirque and Union Square Cafe), offers a $18.95 weekend brunch prix-fixe, including juice and coffee, and an extensive variety of entrees ranging from classic omelettes and German apple pancakes to duck confit hash and pappardelle bolognese.

The cozy ambiance and natural lighting fills the dining room with warmth, as tourists and locals sip on their coffee over table conversations. Our friendly waitress eagerly informed us that Dr. Ruth was sitting across the table from us. For those of you who don't know (I had no idea either), Dr. Ruth is quite the well-known sex therapist.

I had the Homemade pappardelle bolognese with smoked mozzarella, which was absolutely fantastic. The aroma of the mozzarella was infused in the pappardelle, which was cooked al dente, preserving a slight chewiness. Although pasta is not traditionally served for brunch, the yumminess was a pleasant surprise.

For our other entree, we took our waitress' suggestion and ordered the Duck confit hash with cheddar grits and field greens. This dish was quite good as well. The duck confit was generously portioned and complemented nicely by the soft hash and poached eggs. The cheddar grits were creamy but not overly so, while the field greens lacked a bit in flavor. Overall, we were delightfully surprised by the lightness of the dish (especially in comparison with the pappardelle).

For dessert, we shared the Warm brioche bread pudding with homemade rum raisin ice cream, which was OH SO GOOD! The bread pudding was moist, but not mushy, and the rum raisin ice cream added a nice kick to the dish.

To finish off (I know, I'm ridiculous), I got a hot Valrohna chocolate to go. I decided to be adventurous and chose the chipotle cinnamon flavor, which you have been forewarned, was extremely spicy. Imagine chewing on hot chile peppers while drinking hot chocolate at the same time. It was definitely an experience, as I sipped on it in both fear and delight on my subway ride home.

"Freshness is flavor - you want to get food on the table as soon as it's out of the ground." - Executive Chef Campbell

New Leaf Restaurant & Cafe

1 Margaret Corbin Dr

Fort Tryon Park
New York, NY 10034
(212) 568-5323

Smith's

Sometimes, there's nothing better than a simple, elegant meal in the ever charming Greenwich Village.

Featured Restaurant: Smith's
Rating: ♔♔

Situated on a bustling street, Smith's (collaboration of Cindy Smith and Danny Abrams) exhibits a clean, chic feel with hints of sultry notes emanating from the interior. Black leather banquettes lined along the wall of the skinny dining room gaze at the antique mirrored ceiling, evoking a 1920s scene on a first-class railroad car.The main compartment leads to a cozy den in the back room, where patrons sip on freshly made cocktails in an intimate setting.

The menu is simple, with a variety of traditional New American dishes. For the table, we ordered the Fried Burrata and the Mushroom Risotto, which were both quite good. The excellent crispiness of the crust complemented the moist burrata nicely, and the marinara sauce hinted at its older sister, the perenially loved mozzarella sticks.

The creamy Mushroom Risotto, with bacon, parmesan, and pistou, was nicely cooked, but lacked a certain kick to the dish.

For the entree, I had the Sea Scallops with creamed spinach, mushrooms, and artichokes. This was our favorite dish of the night. The combination of the spinach and scallops was absolutely fantastic. I would certainly recommend this dish to scallop lovers.

The Slow Cooked Pork, on the other hand, received much less praise. The pork was on the dry side, and was not complemented well by the fried rice with English peas, which also seemed to lack in flavor.

We ordered the Fried Apple Pie for dessert, which was claimed by the manager the other day to have "reached perfection". It was warm and crisp, but it's got large shoes to fill.

Though there are a few misses and some great scores, Smith's is a great date spot for "in-the-know" couples looking for some elegant romance.

Smith's

79 MacDougal Street

NY, NY 10012

(212) 260-0100