Gratifyin' Grubbin'

Barbecue Week

2012-01-26T14:08:00.000-08:00

Hill Country BBQ "Pit Master"

Not shown: Corn Bread with Ancho Honey Butter

This may be yet another week of this seasons NY Restaurant Week, but for me it has become Barbecue Week, unintentionally. As part of my culinary management class at The Institute of Culinary Education, we were given a tour of Danny Meyer’s Blue Smoke. In addition to that, a few close friends and I decided to go out for some good Texas style bbq at Hill Country Barbecue Market as part of yet another restaurant week deal. Both places had their pros and cons.

Having dined at Blue Smoke a number of years ago, I was familiar with what the décor would bring but could not recall the food aside from it being yummy. As part of our tour we were taken up to the balcony area and treated to not only some delicious appetizers (potato chips and dip and hush puppies), but we also had a Q & A session with General Manager Kari Matthews. Our tour was quick since there are so many people on the team both front of house and back of house.

There were only a handful of things that just seemed odd. For one, the bakeshop seems out of place. That tiny space felt to me it would serve better as seating for waiting guests versus a place for mini pies and cupcakes, although they did look delicious. Another thing was how many people were staffed for a lunch shift. I understand the Danny Meyer philosophy of hospitality first and that is greatly appreciated during a dining experience, I just felt like there was an overwhelming number of servers for the few people choosing to dine at 3pm on a Tuesday.

Hill Country Barbecue Market was a totally different experience. Blue Smoke is a high-end “urban bbq” dining experience, while Hill Country has decided to take the more casual approach with a counter service style Texas bbq. The portions at Hill Country were gigantic and delicious. Some of the best bbq chicken I have had in the city in the recent past. The décor was adorable and very fitting of rustic Texas bbq. One of my favorite things was the mason jars used for our beverages.

I will say there were three drawbacks from the Hill Country experience. The sound level was somewhat loud for me. I am 23 and can take a good level of volume, but I wasn’t able to hear two of my friends at a small table for four. In terms of space, the table was vastly undersized for the four gigantic trays we were given our food on. The trays just took over the table and left no room for anything else, plus there was tray hanging off the sides of our table. Finally, although the staff was incredibly pleasant and patient with our naïve sense of the experience, they were pretty scarce. I was confused as to why there was a sort of wait staff for a counter service location.

With all of the negatives aside, I will be returning to Hill Country next week in order to introduce my boyfriend to the incredible food offerings they have. As for Blue Smoke, I would love to return, but the menu is a little steep for my wallets current state. Perhaps I will go for a graduation dinner with my family from my ICE program!

NY Restaurant Week: Fig & Olive Uptown

2012-01-16T15:38:00.000-08:00

Restaurant week is upon us and be warned, you will spend all your extra pocket money on this more than worthy food. Today is day one of the 20-day New York Restaurant “week.” Restaurants from all over Manhattan from deli food to high-end French food are all part of this impressive and enticing list of participants.

My dining partner and I decided to start off with a restaurant that is in my neck of the woods. Fig & Olive Uptown is a cozy and lively Mediterranean restaurant. The high communal table and the comfy banquet seating create a relaxing experience in a narrow Upper East Side location. The herb focaccia and three types of olive oil were a great treat to enjoy while scanning the many delicious options they had on both the restaurant week menu, as well as their a la carte options.

Since lunch was more wallet friendly, we decided to jump right in to our three-course extravaganza. To start, I chose the Northern Italian Mushroom & Truffle Soup. It had amazing flavor, so much so that I could taste the meatiness of the mushrooms. Although delicious, the thick chunky texture did not draw me in and make me want to finish my entire portion. My dining partner ordered the beef carpaccio. It was classic, clean and a beautiful way to start off the meal.

Our entrees both were delicious. I decided to keep the soup theme going, I like the challenge of making a good broth that comes with soups. The Trio De La Mer Bouillabaisse contained perfectly cooked scallop, sole and striped bass surrounded by a creamy and fragrant broth. The garlic aioli and olive oil cracker along side was a nice break from the flavors of the soup, but the aioli seemed somewhat disjointed from the dish. The Pumpkin Sage Ravioli was perfection. A giant sheet of Parmesan cheese hid the four luscious chicken raviolis and perfectly cooked cubes of pumpkin that were scattered around the plate.

The hands down highlight was the dessert. Both of us ordered the same chocolate decadence, Chocolate Pot De Crème. It was the perfect small portion of luscious thick chocolate topped with a thin layer of vanilla cream that was speckled with vanilla beans and, a crunchy praline financier along side.

All in all, I would most certainly go back for an al a carte experience. The host was cordial and accommodating. The staff was attentive and paced the lunch perfectly and over all experience was exciting, filling and worth every penny.

New York Restaurant Week 2012

Fig & Olive Restaurant Website

Happy Thanksgiving

2011-11-24T16:23:00.000-08:00

This year was a laid back feast for my family and me. I was in charge of cooking the meal, my first time ever. With the classic dry turkey and bland mashed potatoes in the back of my mind, I knew I had to keep the menu simple.

Food Network Magazine played a HUGE part in my menu planning. Their step by step mix and match recipes helped make the holiday easier with a new twist.

Thanksgiving Nomtastic Menu 2011:

-Rosemary Lemon Turkey

-Gravy with Rosemary Lemon drippings

-Sausage and Mushroom Stuffing (or Dressing, if you prefer)

-Roasted Garlic Mashed Potatoes (Used plain yogurt instead of cream!)

-Roasted Sweet Potatoes (Weight Watchers Recipe)

-Broiled Onions

-Dried Corn Supreme

-Steamed Carrots and Broccoli

-Canned Cranberry Sauce (Sorry! Mom's favorite)

-Marbled Pumpkin Cheesecake

The Turkey, gravy, stuffing and mashed potatoes were all compliments of Food Network. Family recipes did get into the mix however. Our Broiled Onions are pearl onions simply steamed in the oven with water and butter then broiled off until they are browned. Dried Corn Supreme is a delicious recipe that the Pennsylvania Dutch created. It is somewhat of a corn casserole.

Some of the best holiday meals are a bit of the old and bit of the new. This year all of our tummy's were happy and full with a touch of the media based recipe machine and a touch of family classics.

Hope you all ate lots and enjoyed your family and friends. Happy Thanksgiving!

Don't forget what you're thankful for!

Craving a Cupcake?

2011-09-27T20:24:00.001-07:00

With the celebration of my 23^rd year on this earth right around the corner I have cupcakes on the brain! I won’t sit here and say that I am any sort of expert on baking, but with an oven that acts as if 350 degrees is actually 500, I’ve taken to buying my sugary fixes.

Living on the Upper East Side, there is a stand out cupcakery that I just had to share. Two Little Red Hens Bakery is just the perfect balance of cupcake magic and icing decadence. A personal favorite of mine is the peanut butter and chocolate cupcake. This moist chocolate cupcake has a peanut butter ball hidden in the middle. To top off this overly sized treat, is the perfect fudge and peanut butter frosting. I don’t say cupcakes are perfect all that often so please, TRY THIS ONE!

Not to just stick to one size baked good, my roommate and I decided that in order to celebrate a birthday and going away party we would buy their small cakes. The red velvet was moist, and topping this brilliantly red cake was a luscious cream cheese icing. For chocoholics, Brooklyn blackout cake was just chocolate madness. If you can drink a huge glass of milk this is the cake to drink it with. I will say the girls at the bakery advised me that if I was to try the Brooklyn Blackout for the first time the cake was a better bet than the cupcake. Their honest criticism came in handy, because true to what they said the balance of cake to icing in the cupcake was just too much for me.

This tiny bakery located on 2nd Avenue and 86^th street, also serves other baked goods, such as pies, which I plan on purchasing whatever is recommended to me tomorrow! To go with all this sugary goodness they also serve coffees. I’ll be honest I haven’t gotten that far yet, working my way through their cupcake selection has had me quite content. Especially now since my roommate bought their pumpkin cupcake the other day! Seasonal flavors here we come!

So from mini cupcakes, which are just the perfect size to pop in your mouth as you run for the 5 train, the over sized sugar rush of their full sized cupcakes and the mini cakes are all definite winners in my cupcake diary! Go to Little Red Hens Bakery and you won’t be disappointed!

Feeding Irene

2011-08-26T14:14:00.000-07:00

When it comes to hurricanes, being prepared is important. If you aren’t some of the unlucky people being evacuated from their homes this weekend then it’s time to stock up on foods and all of the other essentials. I have some of my own personal ideas about what should be eaten during blackouts. So with this nasty weather coming I have created a list of what I will be or would like to eat in case of some inclement weather.

Snack foods are always great. They may be unhealthy but who cares? It’s dark, who can see your expanding waste line? Oreos are delicious and fix that chocolate craving. Need some protein? Smear on some peanut butter and BAM healthy…ish! Poptarts aren’t just yummy for breakfast, eat two and it’s like dinner! If you think ahead pop some popcorn and store it in Ziplock bags to keep it fresh. It’s a healthier snack and who doesn’t love popcorn!?

Thinking of something a little more health conscious? Being able to have foods on hand that can be eaten at room temperate are important since your fridge may be out of order. Gazpacho is cheap to make as well as delicious at room temperate. Make it a little thicker and it can become a delicious salsa for your multigrain chips. Tuna fish and Ritz crackers are a healthy meal as well as a personal favorite of mine. Add a little mayo and relish and it makes the tuna a little more exciting. Not a fan of the smelly sea creature? That’s ok you can always throw together a childhood favorite like peanut butter and jelly or if you are feeling really decadent a peanut butter and fluff sandwich.

Now if you are all set with what to eat, then beverages become very important. Yes we all know water, water, water, but sometimes it just gets flat. Mix in some Emergen-C and get some flavor as well as vitamins. If you are looking for a more adult beverage, beer is always yummy. Remember if you are going to drink make sure you’re with friends. Drinking games just aren’t fun alone!

With that lovely advice I am off to search through my kitchen and make sure we are all stocked up for this lovely storm! Be safe and enjoy the blackout grub!

Italian Favorites

2011-07-25T10:16:00.000-07:00

After the long process of going through every picture I have from my 1,000+ images, I have finally put together a slideshow of my favorite food items from our recent trip to Italy. During this trip we visited the city of Florence, the region of Tuscany, the gorgeous Amalfi coast and the bustling city of Rome.

Within this slideshow there are dishes which both homemade, by our lovely local cooks, as well as items from two Michelin Star restaurants we were lucky enough to dine in. It goes to show you that in the land of fresh ingredients and simple cooking you can have an amazing experience on any level.

I do have two absolute favorite dishes from the trip however, both are featured in the slideshow. The first was the most succulent veal cheek that we had the pleasure of eating at Ristorante di Poggio Antico in Tuscany. It melted in your mouth and the flavors bounced off your tongue in a way that can not be fully explained. The second dish was the pork shoulder from La Pergolla. As described on their menu, "Liquorice flavored shoulder of Iberian suckling pig with herbed potatoes and Taggiasca olive sauce." This Michelin Star rated restaurant lived up to their rating not only on this dish but on every course we enjoyed that night. The pork shoulder had a perfect crust on the outside and the flesh melted into the sauce in your mouth leaving you wanting to savor every bite.

Food is something to be shared and on my trip I had 11 other people to share it with. With such memorable moments in the culinary aspect of our trip I felt I needed to share these tastes with everyone. If you can't get on a plane to go and eat these dishes yourself, try making them at home. Remember the key to Italian cooking is find the freshest local ingredients and cook simply.

Enjoy the slideshow of my favorite Italian grub!

New Food Adventures!

2011-06-23T19:51:00.000-07:00

This is a special post. It is neither a review nor a recipe, but an update!

First, a trip I am very excited about will have my taste buds tingling for the next two weeks. Italy will be my country of choice for my family vacation, and my food experiences will be brought to you as soon as I arrive stateside again!

Secondly, begining this October, I will start my Culinary Management diploma at the Institute of Culinary Education! Along with my usual posts, I will be blogging about my experiences in the classroom and our exciting field trips!

So thank you for those who have stuck by and read through all of these rarely updated months, I promise to step it up and bring you new and exciting gratifyin' grub!

Red Mango

2011-06-21T18:21:00.001-07:00

So I’ve talked about this new obsession I have to my friends and family and I am pretty sure they want to slap me. Once they try this amazing frozen treat they quickly retract their slaps and turn them into an enthusiastic high five!

A quirky obsession of yogurt lovers is Red Mango. As soon as you walk into a location, the bright red walls and simple shots of yogurt or fresh fruit let you know what you’re in for; a bold and delicious dessert. The modern décor aids with the modern idea of making frozen yogurt not only delicious but also good for you.

Red Mango used the smart idea of having two location types. One is the standard yogurt shop with a counter where the lovely staff members dispense your yogurt for you and then add the array of toppings you choose from. I personally prefer the self serve locations. Here they have the flavors and cups, or sundaes and parfaits, are out for you to dispense yourself then have a toppings bar for you to put as much or as little as you want. For these locations you are charged per ounce rather than a flat rate for the size.

When it comes to the yogurt itself, the nutrition of this real frozen yogurt is impressive. Every flavor is gluten free and non-fat. The live and active cultures help your overall health with things such as digestion! To top off all that wonderful news, the yogurt is made from organic natural ingredients.

Now enough of the healthy stuff, the flavors are delicious regardless! My favorites are the Madagascar Vanilla and the Dark Chocolate in a swirl! Although my tastes are more traditional, there a bunch of other flavors such as key lime, summer melon, and blueberry. Of course there is the original flavor. Essentially this is like a plain yogurt, very good if you love overloading on toppings! One thing to be aware of is if you don’t like that slight tangy taste that comes with eating yogurt, this might not be for you. The flavors are delicious but they have that tangy after taste.

When it comes to toppings you can go crazy! They have everything from Ghirardelli Chocolate sauce to fresh fruit. Quirky toppings such as graham cracker crumbs and Cinnamon Toast Crunch can turn an ordinary sundae into a child’s dream!

If you’re in a rush and can’t eat your treat with a spoon grab a smoothie. Delicious options and fresh fruit make for a delicious frozen drinkable dessert.

So my feeling is, it’s getting hot out and perfect weather for frozen yogurt. So why weight yourself down with the tradition fattening ice cream treats? Try out this healthy and bathing suit friendly treat at Red Mango!

(Image obtained from Google.com - I ate my yogurt too fast!)

Greek Shrimp

2011-04-13T17:46:00.000-07:00

After eating this delicious recipe in my local Greek restaurant, I missed it terribly once I came back to campus. I have yet to find a restaurant in the area that serves the quality of Greek food that our favorite one does. So, in order to satisfy my craving, I tried out the dish myself.

Ingredients:

Orzo

Olive Oil – coat the pan

Onion - 1/2 chopped

White Wine - 2 tbsp

Shrimp – frozen or raw with tails removed

Tomato Sauce - 1 cup

Feta Cheese - 1/3 cup

Orzo is a tiny cut of pasta that is mostly used in soups, but in this dish it becomes more of a focal point. Just cook the orzo according to the package directions. It takes about nine minutes in boiling salted water.

For the sauce, start by sautéing the onion in olive oil until its slightly caramelized. Add in the white wine to deglaze the pan. I used Oyster Bay Sauvignon Blanc, but use whatever white wine you enjoy drinking.

Once the wine cooks off, add in the shrimp. If you have frozen shrimp, just heat them through. If you are using fresh shrimp, cook them until they turn pink and start to curl slightly.

Once the shrimp is heated or cooked add in the tomato sauce. Let that simmer slightly until the orzo is done cooking. If the sauce starts to cook down too much, use some of the orzo cooking water and let it continue to simmer.

Once the orzo is cooked at it along with the feta cheese into the sauce. If you want more cheese add it, 1/3 of a cup is just a starting point suggestion. Gently fold it all together and serve!

I hope you enjoy this simple and quick recipe for something different in your dinner repertoire. Enjoy the Greek grub!

Simple Steak

2011-03-26T11:20:00.001-07:00

Sometimes cravings can’t be ignored. Steak is something I have begun to crave since on a college budget the luscious red meat is out of reach. After some scowering of the grocery store I found a solution to my urge for beef. Sales…the amazing creation of a sale! Buying lower quality cuts and then waiting for a good sale really makes it all pay off.

I came across three little steaks for about $4 at one of my local stores. Since the cuts were so thin and simple, seasoning and cooking it simply was the priority. Simple salt and pepper is all it needed. Too cook just crank up a good non stick pan and throw the steak on.

Not being used to such thin cuts, I did encounter some issues. I didn’t have non-stick, so I coated my steak in some olive oil. It ended up not giving me the sear I wanted because I used too much. Then with distraction I over cooked my steak. BOO! Luckily by cutting against the grain and on a slant, this steak fell apart in my mouth. SO WORTH IT!

Since the best thing to go with steak is delicious cooked onions, I found some tiny cipollini onions on sale too! If you aren’t familiar, cipollini onions are super tiny and sometimes sort of squashed looking onions. Just cut off the ends, peal them up and coat with salt, pepper and olive oil.

For the same meal I was making spaghetti squash, which I have a recipe for from a previous post. Since the oven was already on 375, I threw the onions in on the bottom rack and let it all cook at the same time. You’re looking for the onions to start turning brown and getting super soft. Trust me, they will melt in your mouth.

In order to round out the meal, I made Aunt Karen’s Nutty Broccoli too!

All together it was a great treat and a delicious way to bring together a bunch of my favorite foods.

I hope you enjoy the red meat grub!

The Fat Aisle

2011-03-03T07:42:00.001-08:00

I don’t care what people think, Betty Crocker is a genius company. Aside from the fact that they have brought cookie baking down to just a packet of mix, butter and 1 egg, they have created the most delicious and simple recipe I’ve come across recently.

While clicking around the Internet the other day, I cam across a recipe for Warm Toasted Marshmallow S'more Bars. With just five ingredients, and an apartment full of six women, it seemed like a genius idea to make this creation.

Although it contains more fattening items than most ladies want to admit, the result is more than worth the entire cup of butter. Another added bonus, is everything can be purchased in almost one aisle, which my roommates have since named "The Fat Aisle."

Here is the recipe as written on the Betty Crocker Recipes Flikr:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1 cup graham cracker crumbs

1 cup butter or margarine, melted

3 cups milk chocolate chips (18 oz)

4 1/2 cups miniature marshmallows

1. Heat oven to 375F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.

2. Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand for 3-5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat, 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store remaining bars tightly covered.

One thing I realized while making the recipe was that, the cookie crust took a bit longer to bake than the recipe stated. It could have been the pan I was using (a dark metal nonstick) or perhaps my oven temperature fluctuates. I ended up having to bake the crust for about 25 minutes.

Aside from the extended baking time, the recipe went perfectly. In a moment of genius, one of my friends suggested adding a bit more graham cracker crumbs to the chocolate layer so you get that extra crunch. Along the same vain, I brainstormed that you could probably melt down some peanut butter (the chunky kind) and spread that over the cookie before adding the chocolate and making this even more decadent.

Choice Eats

2011-01-06T18:42:00.000-08:00

I am lucky enough to have scored a marketing internship with the Village Voice this semester. One of the projects I will be working on is assisting with promotions for their 4th annual Choice Eats event.

"Set amid the backdrop of the historic 69th Armory on Lexington Avenue, the famous building where the movement called Modern Art was first presented to the American public in 1913, including the just-completed Marcel Duchamp canvas, “Nude Descending a Staircase,” guests will be invited to sample delicious cuisines that would otherwise require days of travel.

Featuring 50+ restaurants and food from over 35 nations, including Vietnamese, Italian, Uzbekistani, Brazilian, Cambodian, Russian, Tunisian, and Cajun/Creole among many others, Choice Eats stands out as a food event that highlights the hidden gems of New York City’s diverse culinary landscape.

Only guests ages 21 and over admitted (Choiceeats.villagevoice.com)."

So support not only the Voice and local restaurants, but my internship!!!

Tuesday March 29, 2011 6:30 - 9:30pm
The 69th Armory at Lexington Avenue
68 Lexington Ave @ 26th Street, NYC

Follow Choice eats on their twitter and become a fan on Facebook!

@ChoiceEats

Choice Eats Facebook

Sushi

2010-12-29T19:27:00.000-08:00

When you’re a broke college student heading out to a good quality sushi bar is not as easy as it sounds. In order to work our way around the budget issues, but still get our raw fish cravings satisfied, we decided to try making our own.

If you are going to try making your own there are three things you MUST keep in mind.

1) A great Asian market is a must! Buying your supplies at a major super market is just not the way to go. It will be more expensive and there is less selection at major stores. Although it is intimidating walking into a store where most of the signs aren’t in English and some of the products you don’t recognize, enjoy the experience, it’s more than worth it.

2) Be cautious of where you buy your fish. Sushi grade fish is more expensive but it is sushi grade for a reason. Don’t just buy fish from your fishmonger and eat it raw. You could get very sick from doing this. If you are looking for good quality sushi grade fish, you are most likely going to buy it from the Asian market. They have a wider variety of high quality fish. It can add up so shop wisely. If you don't eat raw fish, buy good quality cooked shrimp or other cooked fish. You can put whatever you want inside your sushi roll.

3) A rice cooker is a must!!! If my roommate didn’t have a rice cooker sitting in the kitchen I wouldn’t have bothered trying sushi. Sushi rice needs to stay warm so it can be molded into your rolls. The rice cooker will most likely have a warming setting so there is no reason to worry about getting cold rice.

What do you need?

Sushi rice, sushi vinegar, nori (seaweed), fish, vegetables (cucumber, avocado etc), a wasabi, soy sauce, rolling mat, plastic wrap and a sharp knife

First start by wrapping your bamboo-rolling mat in plastic wrap. If you make an inside out roll (rice on the outside) it will make your life much easier. Helps with a quick cleanup too!

Lay your nori downand with wet fingers spread rice on only ¼ of the seaweed! Place what you would like inside of your roll and roll up the sushi.

Bring the bamboo mat upand begin to roll and gently squeeze the sushi. This can be tricky so don’t be discouraged if it doesn’t look perfect. Using a sharp knife cut the roll in half with one sweeping motion. Cut those two pieces each in half and then half again.

If you want a yummy spicy dipping sauce mix regular mayonnaise with Sriracha sauce. Careful this stuff has a kick!

It took me awhile to get it just right but it was a great way to spend a night with friends. Enjoy your raw fish grub!

(photographs by Grace Tully)

Lasagna Night

2010-09-08T20:05:00.000-07:00

This semester my roommates and I decided to start a tradition of Sunday “family” dinners. So to kick it off the true Sicilian way, my roommate Christina and I decided to make lasagna for ourselves and our 10 other close friends.

Since everyone we know are carnivores, and Stop and Shop had an amazing deal on chop meat, we made meat lasagna. This recipe tastes just as good without the meat.

Here is the list of ingredients for our lasagna. We don’t have exact measurements because sauce seems to be more of a season and taste recipe.

Ingredients:

Carrots – they have natural sugars in them, which cuts the acid in the tomatoes. This gives you a smoother tasting sauce.

Chopped garlic

Chopped white onion

Chop meat – sautéed in a separate pan - season with Mrs. Dash Garlic and Herb and salt

Reserved fat from sautéed chop meat – 1/8 c

Italian seasoning

Mrs. Dash Garlic and Herb

Locatelli cheese – you can also use Parmesan cheese

Pepper

Combine all these ingredients into a large saucepot and boil for 30 minutes before you start to build your lasagna.

Don’t add additional salt. Between the cheese and the salt you added to the meat, the sauce will be well seasoned.

For the filling and noodle cooking directions, see most packages of dried lasagna noodles.

The hint to cooking the lasagna is to cook it in three stages.

First, bake at 375 covered for 20 minutes. Then bake uncovered at 400 for 10 minutes. The final and most important step is to broil on high until it is delicious and brown. WATCH CLOSELY! If you walk away you will burn your lasagna!

Spaghetti Squash

2010-08-11T17:43:00.001-07:00

When people think squash they think the fall and winter seasons, spaghetti squash is a very lovely dish to have in summer. If you are watching your carbohydrates, are vegetarian, or just are craving pasta but feel its way to hot in this heat wave, try this out!

A spaghetti squash is a firm vegetable that has a yellow skin and can typically be found year round. Look for a squash with smooth skin and no dents or cuts.

Cut the squash lengthwise and dust the inside with salt and pepper then drizzle olive oil or canola oil to coat the inside. Flip the cut side down onto a baking sheet and pop it into a 375 degree oven.

After 30 minutes, check the squash with a fork. The flesh should come apart in strands. Don’t worry if the edges are starting to brown, it just adds yummy flavor.

Let the squash cool enough to handle, or just use an oven mitt to hold it and scrape the inside of the squash out with a fork. The strands resemble spaghetti, hence the name!

In my house we usually toss the warm squash with a little bit of butter, salt and pepper. From time to time we also throw some tomato sauce on top. Try out light toppings you might try to spaghetti, such as fresh tomatoes or just some olive oil and basil.

The sweet subtle flavor of spaghetti squash is a wonderful canvas for you healthier meals and yummy side dishes.

Famous Dave's BBQ

2010-07-13T15:53:00.000-07:00

Famous Dave's

Recently on a trip to visit my mother in New Jersey, we all had a hankerin’ for barbeque. With a limited selection in our area, my mom threw out the idea of going to Famous Dave’s BBQ, a multiple award winner for their ribs.

Walking in I expected about as much as anyone going to a barbeque food chain. They had the typical tacky flare, such as a huge arrow hung from the ceiling and wooden animal carvings in the lobby. What pushed it over the edge was the little light bulbs that accented the deer antlers of the specimen that was attached from the ceiling in the dining room.

The sitting area was a large open room with wooden patricians separating it into areas as to cut down on the expansiveness. The tables were close together and the chairs slightly uncomfortable. The large room also catered to the echoing of cranky children attempting to get attention.

Although they had a great selection of delicious original sauces, my favorite being the peppery Texas Pit sauce, they were placed in a spot on the table that felt as if they were closing in on you.

Surroundings aside, the food was spectacular. I ordered the two meat combo with rib tips and chopped pork with my two sides of mashed potatoes and baked beans. The huge portions of food filled me up but I couldn’t stop eating. My mom’s brisket was a touch dry but the Texas Pit sauce was the perfect condiment as per our waiter’s suggestion. Her side of potato salad also hit the typical barbeque spot.

I found the proteins to be delicious, but the corn on the cob was cooked to oblivion, leaving it mushy. However, the way I rate a good barbeque place is how good their cornbread is. With any entrée, you get a cornbread muffin that was actually incredibly delicious and moist. Props to you on the cornbread Famous Dave’s!

Needless to say I have been craving the rib tips ever since I licked the last drop of sauce off my fingers. Next time I might just order it to go instead!

If you are in the area of one of Famous Dave’s establishments, close your eyes and dive into the delicious barbeque goodness. It’s chain barbeque done right! Enjoy your carnivore grub!

Wallet Friendly Pad Thai

2010-04-15T14:22:00.000-07:00

Purchase College serves Mexican, American, and Italian food options, but the Asian countries seem to be getting less attention. After eating the overly cooked, unsalted noodle dish that Chartwells calls Lo Mein, my craving for some Pad Thai kicked into full gear.

Knowing that my cravings wouldn’t be satisfied on campus, I wondered off to my local ShopRite and made a beeline for the Asian food isle. My saving grace was the reasonably priced Thai Pavilion: Authentic Pad Thai. This box of noodle love only cost me about $4.

Not being one to simply heat and eat, I felt like jazzing my dish up a little. On the back of the box, there are instructions for serving suggestions and how to cook them into your dish. Just a tid-bit to keep in mind, the box says it has a 3-minute cooking time. If you choose to add my little tricks, it will extend the time to 10-15 minutes. The time is worth it though!

Ingredients on box:

½ large, peeled and deveined shrimp, chicken, beef, pork or cubed tofu

1 cup bean sprouts

1 cup sliced scallions

1 Tbsp. vegetable oil

1 egg (optional)

I wanted a shrimp Pad Thai, so I took their advice and went with ½ lb large peeled shr

imp. You can find frozen cooked shrimp if you feel that cooking seafood is too risky. Just heat them up when you mix your ingredients all together.

Sadly, my supermarket didn’t have any bean sprouts left, so instead I decided to add baby bok choy, cut into bite size pieces. If you are not familiar with this ingredient it is a leafy green vegetable, somewhat like an Asian cabbage. Since my favorite Thai restaurant in NYC, Republic, puts mushrooms into their Pad Thai, I decided to add sliced button mushrooms into mine because they are relatively inexpensive.

Cook some onions and the mushrooms together until they are soft and slightly browned. Add in some grated ginger for an extra refreshing zip. If you’ve never used whole ginger it is an ugly root looking thing. Be sure to peel it before you use it. If that is to intimidating, just use some grated ginger; a pinch will do.

Follow the box for cooking instructions for the noodles. Toss together the noodles, vegetables, shrimp and sauce. Before you serve throw the sliced scallions on top for an extra pop of green. I didn’t use the egg, just wasn’t in the mood for it. Eat and enjoy!

This is an easy, wallet friendly way to take a trip to Thailand in your own kitchen!

(Pictured clockwise: Bok Choy, button mushrooms, scallions and ginger root in center)

Philly has some Cheese Steak Competition: Maybe

2010-03-16T19:37:00.001-07:00

With students complaining about the same old thing to eat, it seems that Purchase has decided to expand the menu options at The Hub Food Court. Aside from the new tortilla options for your quesadilla or burrito at Zona Mexicana, Coyote Jack’s Grill has two intriguing new selections.

The Texas Jack Cheese Steak is a steak sandwich served on Texas toast topped with grilled onions and white American cheese for $4.29. Many students have shown excitement over the new spin on red meat. Personally, I have tried the sandwich and it hits the spot if you’re looking for that more bland meat option. It needed a little sauce, which it seems my Chartwells worker may have overlooked. Having to do something to remedy the situation I slathered on some ranch dressing which helped balance the flavors out. Several students have mentioned putting ketchup on theirs to add that extra zip. Since this is college food, the steak is taken from the fridge and thrown on the flat top. However, it is technically made to order unlike the burgers and chicken that are cooked in advance. With a side of fries it hits the cheesy meaty spot just fine I suppose.

Coyote Jacks 1/3 lb Six Shooter Wrap takes longer to say than eat. This itty-bitty chicken finger wrap is a cheaper option at $2.19. Even though you save a few bucks compared to the Texas Cheese Steak, you’re probably going to end up feeling less than satisfied. The six shooters are thin strips of chicken that are fried, with chipotle sauce, lettuce and shredded cheese. The tortilla is heated to make wrapping up the accoutrements easier, but the cheese doesn’t melt enough without being pressed. For students who find the sauce to be too spicy, they have to speak up quickly in order to get a different sauce throw into their wrap. The idea for this is great, but there needs to be more chicken with less breading and heating it might make it more delicious.

Fear not Chartwells, your efforts are being recognized and appreciated. Many students, including myself, will gobble up one or both of these options simply because its new and different. Try them out for yourself and see what you think, trying never hurt anyone!

Kira Sushi (Armonk, NY/Greenwich, CT)

2010-02-23T21:33:00.000-08:00

White Plains is not the area people think about when they crave good Sushi. There are some options but I never had the urge to run back. Kira in Armonk is the place to go if you want fresh, delicious, fairly priced sushi and Japanese dishes.

Although there are two locations, one in Armonk , NY and one in Greenwich, CT, they have drastic differences that have me picking favorites.

Looking at takeout menus, you can see that the Armonk location has the wider selection with not only sushi and Japanese options, but Chinese favorites too. Greenwich has printed right on its menu that it hasn’t been updated since 2008!!

The wonton soup from Armonk and the miso soup from Greenwich are two yummy options, especially in these cold winter months. For a main course option, Bento boxes may look expensive, $19-$25 (depending on the location), but there is a lot of food for all that money. Soup, salad, teriyaki beef, chicken or fish, sushi, shrimp tempura, rice and a small appetizer all in on meal! I have yet to sit down with someone and either of us be able to finish the entire thing.

Lunch is a great idea if you want all the tastes but are on a budget. There are kitchen specials in the Armonk location, which come with soup, appetizer, fried rice or noodles and a choice between 14 dishes. There are also bento boxes for lunch at nine or ten dollars each.

Both locations have full bars, takeout, catering and cheery wait staff. Armonk Kira has a free parking lot since it is located in a strip mall. The Greenwich location has street parking, but after 5pm it’s free.

Either way you go, you’ll walk out full and content. I recommended going to the Armonk location even if it is a little further away. The drive is worth it. So if you want good sushi check Kira out, I’m sure you’ll enjoy this yummy sushi surprise.

My favorite dishes:

Wonton Soup (Armonk)

Hama Soup (Greenwich)

Appetizer: Soft Shell Crab (Both Locations)

Rolls: Spicy shrimp, Lava roll, Alaska roll

Main: Chicken and sautéed broccoli (Lunch Special), Beef teriyaki bento box (Dinner)

** See an edited version of this story on HerCampus **

Beef Tenderloin

2010-02-11T12:45:00.000-08:00

Valentine’s Day isn’t about how much money you spend on the one you love, but sometimes the extra dollar signs make for an even more special memory. Cooking a simple, beautiful meal is a way to win over any hopeless romantic.

The queen of simple recipes, which are easy to follow and come out flawlessly, is Martha Stuart. Her recipe for Beef Tenderloin with Shallots and Red Wine Glaze is a sexy, velvety melt in your mouth dish.

Ingredients:
• 2 1/4 pounds beef tenderloin trimmed and tied
• 8 sprigs fresh rosemary
• 16 shallots
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/2 cup dry red wine
• 1/2 cup canned low-sodium chicken broth, or homemade chicken stock, skimmed of fat

Equipment:
• Large oven safe skillet or medium roasting pan
• Instant read thermometer

These seven ingredients don’t seem like they would break your wallet at first glance, but I have a few suggestions to make even this recipe even more delicious. When you go to buy the tenderloin, go to a really fresh butcher or Whole Foods and get them to trim off and tie it for you. The higher quality beef cuts, such as beef tenderloin, the pricier. When making this dish I spent $80 just on the beef. Remember, it’s a special occasion and with just simple seasonings the dish will be even more spectacular because of a good cut of meat.

Switch out the shallots for cipollini onions. They are super sweet after roasting in the oven and are worth the search since they are a little trickier to find. Good quality red wine is a must. Since you only use half a cup, you can pour your date a glass with their dinner, which ties it all together perfectly. I can’t explain how the important organic stock to the recipe is. The hormones and added salts in other stocks don’t make for a yummy dish. Organic low-sodium chicken broth is a must. Now you’re ready to follow the recipe, exactly as written!!!!

Method:
1. Let tenderloin come to room temperature, about 45 minutes. Preheat oven to 425 degrees F with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots (or cipollini onions) around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.
2. Roast 25 minutes. Turn shallots for even browning; if roast is dry; baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more; transfer to a small bowl; set aside. Meat should register 120 degrees F with instant-read thermometer; timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.
3. Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.

Serve with some mashed or roasted potatoes and asparagus and your meal is complete. Happy Valentine’s Day!

**See this and my other upcoming articles on HerCampus **

Tomato Basil Shrimp Salad

2009-09-10T08:31:00.000-07:00

Recently, thanks to the few extra pounds from our summer vacation, my family and I all signed up for Weight Watchers. Surprisingly, or maybe not so surprisingly, the recipes on the Weight Watchers website are actually delicious…for the most part!

The other night my boyfriend and I decided to try one of the recipes, but we are on a limited budget as college students. Since we are big fans of seafood, we chose to try out a salad with shrimp. This way we can spend a little more on the seafood, but the rest of the recipe doesn’t break the bank.

We came across the recipe for Tomato Basil Shrimp Salad on the Weight Watchers website and felt like we should give it a whirl. I highly recommend this dish to anyone who likes seafood. It is a super quick recipe that you can even make in advance.

Here is the recipe as it appears on weightwatchers.com

Ingredients:

2 tsp olive oil

2 Tbsp canned tomato juice (It sounds strange…just go with it!)

3 Tbsp balsamic vinegar

1/8 tsp table salt, or to taste (I like to use Kosher salt)

1/8 tsp black pepper, or to taste

1 pound(s) shrimp, medium-size, peeled and deveined (We used uncooked frozen shrimp to cut down on the cost of fresh seafood)

4 cup(s) arugula (We used an arugula baby greens mix to get more for our money and not be overpowered by the peppery taste of arugula)

1 cup(s) basil, leaves, torn (After using a whole cup of fresh basil, it seemed over powering. I suggest trying less when you make it)

2 medium tomato(es), chopped (Since they were on sale, we chose to use plum tomatoes. However, I think cherry tomatoes would be a great addition instead. If you use cherry tomatoes, cut them in half before you throw them onto the salad.)

Method:

Place oil, tomato juice, vinegar, salt and pepper in a medium saucepan. Add shrimp, bring to a simmer over medium-low heat and cook until shrimp are opaque, about 2 minutes. Remove from heat and refrigerate until cool.

Toss arugula and basil together in a medium bowl and then divide among 4 plates. Remove shrimp from saucepan and set resulting vinaigrette aside. Divide shrimp and tomatoes among salads and drizzle with vinaigrette. Yields about 1 3/4 cups of salad, 3 ounces of shrimp and 1 3/4 tablespoons of dressing per serving.

The liquid that you cook your shrimp in also becomes the dressing for the salad. It is a one-pot meal that is healthy and surprisingly filling. Since it was so good, we ended up just splitting the entire recipe by two and each eating half, even though it should make four servings.

To add some more to the dish, we served it with a side of rice, which tossed in also adds a nice texture to the salad. So try throwing in some brown rice…see what you think.

Hope you enjoy this yummy dish compliments of Weight Watchers. Enjoy your slimming seafood grub!

Tomato Mozzarella Salad

2009-08-11T13:32:00.000-07:00

A simple summer treat that is always a big hit in my family is mozzarella tomato salad. This dish makes you feel like you are traveling to Italy in just a few minutes, without having to leave you house. With only four ingredients, the only thing that might take a bit of time is all the chopping. The key to making this perfection in a bowl is to use the freshest ingredients you can!

Ingredients: You don’t need to measure anything for this recipe. Make as much or as little as you like.

Mozzarella: Fresh – don’t use one of the packaged cheeses. The square vacuum packed mozzarellas are usually less flavorful and too hard for this recipe.
Tomato: Any type of tomato works perfectly in this recipe. My favorite is cherry tomatoes because they add a bit of sweetness to the mellow flavor of the mozzarella.
Basil: Fresh Fresh Fresh! Do NOT use the dried basil! You can cut the basil into thin slices, or tear it into the salad.
Extra virgin olive oil: Enough to coat the other ingredients, but don’t drown anything!
Kosher salt: I’ve found kosher salt just makes this dish better than regular table salt, can’t really explain why. Try both see what works for you. Just remember, if you use table salt use less or else you might make it to salty!

Method:
All you have to do is chop everything into equal bite size chunks. If you use cherry tomatoes, just slice those in half and throw them in. Toss with the olive oil and salt and you’re done!

One of the best tips I can give is if you are making this for dinner or a party, make it early and just let it sit out and all the flavors will combine. If you have a firmer mozzarella, letting it all sit together will soften it and bring it to the perfect texture. If you put it in the fridge, take it out a half hour or so before you serve it and let it come back to room temperature. This will give the oil to warm back up.

You can eat this as a salad on the side, use it as a starter by putting it on skewers or toss it with pasta for a healthy topping. Makes yummy leftovers too! Hope you enjoy the cheese Italian grub!

Edo Japanese Steakhouse

2009-08-09T16:02:00.001-07:00

A date night came up last weekend, so my boyfriend and I jumped at the chance to explore new places in Port Chester. We always love Japanese food, so Edo seemed like a fun way to spend our evening.

Edo Japanese Steakhouse is a well-known hibachi restaurant in the Port Chester area. It is all decked out with typical Japanese restaurant flair. One thing I will say is that the hibachi tables seemed so close together. It felt really cramped. I got stuck sitting in the isle that everyone walks through, and got bumped a bunch of times.

Of course the chef put on an entertaining show, but it was hard to hear him over the huge party that was going on behind us. We were seated quickly; our orders were taken in a timely manner, but when it came to getting our drinks refilled, it took awhile. With so much soy sauce and salty flavors, beverages were badly needed.

We each got the chicken dinner, which came with soup, salad, shrimp appetizer, white rice (which could be fried rice for extra) and chicken of course. The soup was lacking anything actually in the soup. It was essentially just broth and some scallions. The salad was what you would expect. My biggest complaint was that the shrimp did not look fully cleaned out. When the chef placed the shrimp on the cook top, I could clearly see that the veins were not all removed. I would have said something, but it was too loud for the chef to hear me anyway. The chicken and rice were both yummy, and the sauces (especially the ginger sauce) were delicious.

For a family friendly place, for a little extra, Edo’s isn’t all that bad. It is a fun show and the food is plentiful. If you can tolerate the noise, and close quarters, this is a good place to get some hibachi grub in Port Chester.

* picture from Edo website http://www.edohibachi.com/ *

Baked Tomatoes with Hazelnut Bread Crumbs

2009-08-04T16:05:00.000-07:00

Since I am so inspired by family recipes, I find it hard to break out of my usual routine; especially with my side dishes. Lucky for me, the Union Square farmers market is steps away from my office. With access to such fresh ingredients, I thought taking a recipe for baked tomatoes from this month’s Gourmet Magazine would work perfectly.

Working on a college student’s budget, I made some changes to the original recipe (seen below).

Ingredients
* 2 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat)
* 4 to 6 large beefsteak tomatoes (about 3 pounds total)
* 1 1/2 tablespoons chopped lemon thyme or regular thyme, divided
* 1/2 stick unsalted butter
* 1 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped

Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish. Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool crumbs. Increase oven temperature to 450°F. Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle with 1 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes. Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and sprinkle with remaining 1/2 tablespoon thyme.

Right off the bat I had to improvise. Without a ceramic or glass dish, I opted for a simple throw away foil one. One of the main problems with that is the foil is flimsy and it doesn’t hold the heat the way a ceramic dish would.

The breadcrumbs were switched out for croutons, which are already toasted so you can skip that step. The only other thing that I was missing was the thyme, which I think would have made some difference. In all honestly though, the recipe wasn’t so bad even with all these changes. It was cheaper and quicker with the “college budget” version.

The sweet tomatoes and the toasted hazelnuts create a wonderful combination of flavors. With the tomatoes being baked off, the breadcrumbs (or croutons) add a much needed crunchy texture. The scents of toasting bread and nuts will fill your kitchen and make mouths water.

Either way I think this will become a summer tradition for me when tomatoes are in abundance. Try out both versions and let me know how your seasonal grub treats you!

*my version top:gourmet magazine bottom*

Manucci's - Montauk, NY

2009-07-30T13:12:00.000-07:00

To kick off our wallet friendly vacation in Montauk, NY, a few friends and I were struggling to find a place for dinner. By asking our motel’s front desk, we were told to check out the Monday pasta special at Manucci’s.

To our surprise, the pasta special was a great deal with ten different pasta options for only $10.95 each. From simple pasta with Bolognese sauce to lobster filled raviolis, these pasta dishes are not only drastically discounted, but also generously portioned.

The restaurant itself was a cozy place. Once you walk in there is a large bar with a small stage in the corner for live entertainment and small tables around that. We were seated in the screened in porch, which had a great deal of charm. From the old-fashioned milk jugs for water to the exposed wood beams in the ceiling, it felt like a welcoming Italian household. Our waitress was very attentive and definitely earned her extra tip.

Two of my friends decided to order lasagna. Meat lovers take note, each plate had a heaping portion of meaty lasagna. However, one of my friends mentioned that it might have had too much salt for her taste and they had mixed carrots in which caught us all off guard. For parents trying to get their children to eat something they like but slip in some veggies, it is a clever trick.

One of my other friends and I both decided to share the Farfalle with Shrimp Scampi and the Lobster Raviolis. The shrimp were perfectly cooked and placed on top of the farfalle. However, I thought there was to much sauce. After all the pasta was gone, there was a good deal of sauce filling the bottom of the bowl.

For lobster raviolis, the price fit the taste. I don’t think we would have paid the full $23 for them. On the regular menu, the raviolis are served with lemon butter sauce, but for the special they were served with a slightly sour/tart flavored marinara sauce. The lobster meat was shredded and turned into a mixture to stuff into the pasta. Although the filling had a good flavor, there was a slight fishy aftertaste.

Over all, the restaurant was welcoming, a good deal, and left us all with a little less room in our waistbands. This discounted Italian grub is a must if you’re in the Montauk area on a Monday night.

Aunt Kar's Nutty Broccoli

2009-07-24T15:10:00.000-07:00

A simple pairing of broccoli, garlic and olive oil makes for a side dish that even kids can’t get enough of. A side dish tradition started in our family by ‘Aunt Kar,’ nutty broccoli brings together crispy yet soft veggies and yummy ‘nutty’ flavored garlic that’ll bring any family running to the table.

A plus to the recipe is you can use the following for a regular sized skillet, but if you prefer to make more in a larger pan, just add more of each ingredient to coat and fit the pan.

Ingredient:
Olive Oil: Enough to coat the bottom of the pan with another 1-2 tablespoons set aside
Garlic: 2-3 cloves finely minced
Broccoli: Enough to fit in the pan without overflowing
Salt: to taste

Start off by coating your pan with a layer of olive oil.

Over high heat, add in the garlic and allow it to slightly brown. Be careful to not burn it, or else it will become bitter and you will have to clean your pan and start over.

Once the garlic has begun to brown, add in the cleaned broccoli. If the broccoli is still slightly wet, watch out for oil splatter…it hurts!

Generously salt the broccoli, without overdoing it. You will notice once you add the broccoli it will absorb the oil in the pan, this is when you want to add the oil you had set aside earlier.
High and fast is the key to this recipe! Stir the broccoli around to coat it with the garlic and broccoli, and to prevent burning. Once the broccoli begins to soften and get nicely brown on the edges turn off the heat.

Another good thing is, this quick cooking side dish can be made before you serve dinner then quickly reheated in the pan. It also makes great leftovers, alone or thrown into your morning omelet.

*Note: Named by Erin*

Oak Tree Inn (Tappan, NY)

2009-07-08T18:07:00.000-07:00

Today was a Daddy/Daughter kind of day. So, when my dad asked me what I’d like to eat for dinner we decided to try out a new place. The recently renovated Oak Tree Inn of Tappan, NY is an Irish/American pub and grill with a friendly inviting atmosphere. Although inside the bar and dining room area are on the loud side, the porch outside is fully covered and a pleasant spot to sit on warm summer evenings. Classic pub food is well balanced with hearty comfort food favorites and cold refreshing beer.

To start off, we ordered a plate of buffalo style chicken wings. To our surprise, a heaping plate of deliciously spicy wings were brought to our table. Spicy enough to make you sweat, but not stop eating. Served with blue cheese, celery and carrots on the side to cool you down, these wings could become a meal of their own. Only complaints I have about the wings, there was an oddly high rate of chicken in teeth moments, some were a tad dry, and we didn’t have enough room to eat them all!

Each of us ordered well-known family favorites. Although it was only 6:30 on a Wednesday night, they had already run out of one of their specials. With one option down, dad chose the meatloaf dinner. Although typically served with fries or mashed potatoes, he opted for all veggies. The meatloaf was yummy but a bit dry for my taste. Thankfully, the highlight of that plate was the delicious gravy that helped perk up the slightly dry loaf. The dark and rich gravy tasted like it had been cooking in grandma’s kitchen all day long.

I on the other hand went full force into delicious carbohydrate land. By luck, I snagged the final order of chicken potpie. Served piping hot, baked to order, this luscious plate of food was as close to perfection as a pot pie can get. Creamy sauce with peas, carrots, celery, onions and chicken were topped with deliciously fluffy crust. Only complaint, it needed more chicken just to add a different texture. But none the less it was gobbled down.

So, with my dad’s two beers, my two sodas, a large plate of buffalo wings, a meatloaf dinner and chicken potpie; one would think it would be a rather steep bill. Wrong you are! We ate more than we could fit, and had leftovers for only $50 (that’s plus tax and tip)!

Beyond their good food, they offer a happy hour with discounted beers Monday through Friday from 11-6:30. During some weekdays, they also offer bucket night for discounted buckets of wings and beer, free BBQ on the porch and an open raw bar. Haven’t been to any special nights, since this was our first time, but I don’t see how they can be bad!

With a full tummy and a pair of stretched out jeans, I can say that the welcoming staff, relaxing atmosphere, delicious food and plenty of leftovers; by far make up for any minor mistakes. So with that, I highly recommend some pub grub from Oak Tree Inn.

My Apologies

2009-04-23T05:08:00.000-07:00

With college eating up my time, no pun intended, and not having that much money as a student, I have no been able to go out to eat and find interesting things to review for my blog. I am going to officially take a break from this blog for awhile until I can find more consistent material to review.

Once again, sorry to those who did read this blog. Hopefully you will come back once I start reviewing once more.

Slimmed Down Sammie

2009-03-03T14:10:00.000-08:00

At the Hub on the SUNY Purchase campus, the sandwiches station is typically the most popular place to grab some food, creating long lines. Especially during rush times, don’t be surprised if you have to wait awhile. There are usually only two or three people working, which holds up the line.

Anyone who loves a sandwich knows it is all about the bread. Try out the whole grain roll or a wheat wrap. Both are smaller options, leaving less room for unhealthy carbs. Wraps in general are most likely the better direction to go, and aren’t too bad in the taste department either.

If you are a meat eater go for turkey or grilled chicken. The rest of the meat options are fatty, like salami or pepperoni, or breaded. For vegetarians, they do now offer a Tofu sandwich option.

Word of warning...even though the sandwiches typically taste good, there are times where they fall a bit short. It is all about who is working the shift you are there for. Some people are new and don’t know the correct way to throw the wraps together, i.e. cutting up the chicken and all that goes into your wrap. Others are just not very pleasant people and tend to throw whatever they think you said on whatever they want and give it to you. Don’t worry there are some rays of sunshine behind the sandwich counter who will gladly create a lovely bit of mealtime grub for your enjoyment.

In terms of recommending a combination for a wrap, today I tried out a grilled chicken with melted swiss cheese, lettuce, tomato, roasted red pepper and honey mustard on a wheat wrap…very yummy indeed!

*Notes - My apologies for the large gap of time between posts, things got crazy with school. Thank you for those who encouraged me to keep writing!*

Fall Flavor Chicken Burger

2008-11-21T17:02:00.000-08:00

In order to fit in all those extra calories on Turkey Day, my family and I try to eat healthier before the big cook off. If cinnamon chicken burgers and pomegranate don’t seem to get your mouth watering, try it, you may be pleasantly surprised.

For new cooks, the best way to find what you might like to make, is researching recipes online. For the pepper sauce and salad dressing, I took most of my inspiration for the recipes from two of my favorite chefs on foodnetwork.com. I encourage anyone to go and find what he or she like then make it their own.

Apple Cinnamon Chicken Burger:
1lb ground chicken
½ teaspoon cinnamon
¼ teaspoon cumin
2 tablespoons of spiced apple cider
2 tablespoons finely diced onion
1 clove finely diced garlic
Handful of plain breadcrumbs
Salt and Pepper

*Roasted Pepper Sauce:
1 (12-ounce) jar roasted peppers in water, drained
A drizzle extra-virgin olive oil
1 large clove garlic, crushed
1 teaspoon balsamic vinegar

**Pomegranate Spinach Salad:
½ cup pomegranate juice
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 bag of Spinach
¼ cup of dried cranberries
¼ cup feta cheese

Combine all the ingredients together. The mix will be very sticky and feel wet, don't add more bread crumbs or you will have a meatball instead of a burger.

Put a large skillet over medium heat with enough olive oil to coat the pan. Split the mixture into three or four burgers and put them in the skillet. Let the first side get nice and brown. When you flip your burgers, turn the heat to low and put a lid on the pan. This will help the burgers cook through faster without burning the other side.

When the burgers are cooked through, remove the lid; turn the heat back up to medium high and brown up the second side.

For the pepper sauce, combine all your ingredients into a blender and blend until a slightly chunky sauce. If you like it smoother blend it longer. Add salt and pepper to taste.

For the salad, take the pomegranate juice, olive oil and mustard, put them into a plastic container, and shake until combined. Add salt and pepper to taste.

Let everyone add the cranberries and cheese that they like on top and enjoy.

*Recipe inspired by Rachel Ray’s "Roasted Pepper Paste”
**Inspired by Robin Miller’s “Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette”

La Bella

2008-11-05T15:45:00.000-08:00

La Bella WP

Although every eating establishment on the SUNY Purchase campus offers various pizza options, they just don’t seem to fix that craving for quality cheese and dough. This is where La Bella Restaurant and Pizzeria can help out. Located minutes away from campus, near Stop and Shop, La Bella supplies students with the yummy Italian food Purchase doesn’t have.

This tiny Northern Italian eatery offers lunch, dinner, and catering options seven days a week from 11am to 10pm, which means that midnight pizza cravings will have to be left to some other pizza place.

If you stop into La Bella it doesn’t look like much. A tiny restaurant with at most four tables, the typical case full of pizza ready to be tossed into the huge hot ovens slice by slice and a TV perfectly placed right above the Pepsi fridge full of sodas and salad dressing and the friendly Italian guy standing behind the counter, keeps the secret of what they have to offer under wraps.

The large menu includes everything from traditional appetizers, soups, salads, pasta dishes, baked pasta, chicken, fish and veal dishes, and of course they have pizza and “La Bella’s Original Gourmet Pizzas” for the times you want to treat yourself to something unique.

Now, if you just want to stop in and think you’ll get two slices make sure you are really hungry. La Bella is generous with the size of their slices and one can fill you up. For $2.25 a plain slice can quickly satisfy that pizza craving in no time.

If you are checking out their website, there is a section for student specials, which says it is “Coming Soon.” However, if you are a student living on campus, it is very likely you have had the “COLLEGE STUDENT SPECIALS” flyer shoved under your door multiple times. Seeing the large cheese pie for $10.95 rather then the typical $12.99 seemed like a great idea my friends and me. Sadly, we were disappointed that when our pizza arrived we were charged the full amount rather then the student rate even though we had mentioned it on the phone. Word of advice, ask about the special and make sure that they will definitely give you the money off.

Besides little trip ups like the overcharging on the special, La Bella is a safe bet for good pizza and most of their other food options. Check it out and enjoy your cheesy grub!

*Image from Labellawp.com*

Jordan's Hilltop Restaurant

2008-10-09T18:22:00.000-07:00

The Hilltop
Quaint and rustic, the Hilltop sits snuggled into the wooded landscape of Anderson Hill road. When eating in this cozy historic pub, the only way you know PepsiCo is down the road is by the choice of soft drinks and that SUNY Purchase is just a moment away is by the younger clientele. Established in 1909, this Purchase staple is a yummy retreat from the typical dining hall fair or greasy Chinese food most college students grab. American bistro food and Middle Eastern specialties help this tiny find stand out amongst the many White Plains chain restaurants.

Although the Hilltop is small on the outside, there is always enough room to park and plenty of tables for those who chose to dine. Even though the dated upholstery and rustic tables don’t really fit with the “hip” times, they leave the perfect impression of the homey meal you are about to enjoy.

My friend and I were seated by our friendly waiter James who was prompt to ask what we would like to drink and took our order in a timely fashion without making us feel rushed.

Due to the limited budget of a student, we both chose to order the Classic Hilltop Burger ($8.95). To me the ultimate test of a restaurant is how good the simplest dish can be. To my surprise, my rare burger was done to perfection. Red and hot smothered with Gorgonzola cheese (for $1.50 extra) with a side of deliciously crispy not overly salted fries. Typically burgers need some salt or globs of ketchup, but this one was perfectly seasoned and I’m sure would have been just as delicious without the creamy cheese.

Looking at the dinner menu you may not think there are any desserts. Luckily, we have a raging sweet tooth and asked James for a dessert menu. After scanning the menu and trying to decide whether to get the carrot cake, rice pudding, chocolate cake or Baklava we asked James what his favorite was and he said the marble cheesecake. Thank goodness it was dripping with fudgy chocolate and sat in a yummy puddle of caramel, satisfying our sugar cravings perfectly.

This filling meal, pleasant environment and welcoming staff make the Hilltop a lucky find in Purchase New York. The portions are perfectly sized and the food won’t disappoint. The only complaint I would have, is some of the dinner entrees may be a bit steep and some of the desserts may not be available at all times, but run over for lunch or stick with something simple and your wallet won’t be hurting after you eat. So enjoy your little taste of the past with your pub grub!

I also recommend the chicken tender appetizer and the salads are very yummy.

Kickin’ Chicken Tortilla Soup

2008-10-07T13:00:00.000-07:00

With the cold weather heading our way, soup is a must. If you don't want to go and spend three bucks on a tiny cup of soup, make your own. This tortilla soup warms you up and allows you to taste something even when you're congested and sick. Hope you enjoy eating this hearty grub as I did making it.

Soup:
2 Tablespoons olive oil (enough to lightly coat bottom a large soup pot)
2 Medium Spanish onions, diced
3-4 Garlic cloves, minced
2-3 Jalapeno peppers, seeded and minced (keep seeds for more heat)
4 Ripe medium tomatoes, chopped
1-2 Quarts of chicken stock
Cumin - to taste
Chili Powder - to taste
Salt and freshly ground black pepper
1 1/2 cups shredded cooked chicken (already roasted chicken from the grocery store/leftover chicken)

Garnish: (optional)
Avocados - Sliced or diced
Guacamole
Shredded Cheddar cheese
Crushed tortilla chips
Coarsely chopped fresh cilantro or parsley
Lime - cut in wedges

Place a stockpot over medium heat and coat with the olive oil. Add the onions, garlic, and jalapenos until the onions are soft and translucent, be careful not to burn the garlic. If you do burn the garlic you have to start over or the entire soup will be bitter. Add the tomatoes with some salt and pepper. Cook, stirring for 15 minutes until the tomatoes are cooked down and pulpy. Pour in the stock, season with salt, pepper, Cumin and Chili Powder; simmer for 20 minutes.

Add shredded chicken before serving to heat through.

Ladle the hot soup into bowls and put a pile of shredded cheese on top of each. The add the remaining garnishes to your taste and enjoy your homemade soup grub.

Corn and Green Chili Bisque

2008-09-25T19:27:00.000-07:00

Many people may have already enjoyed the yummy soups from Au Bon Pain or at least are familiar with the food chain. SUNY Purchase is lucky enough to serve a handful of these soups. Which one do I recommend? Why the Corn and Green Chili Bisque of course!

This soup can cheer you up and fill you up when all you crave is soup on those crummy gray days on campus. Creamy and rich filled with delicious vegetables it becomes a yummy lunch or light dinner. Perfectly enough, since this soup is a vegetarian dishes it can satisfy meat eaters and vegetable lovers at the same time.

Don’t be fooled, even though there are green chilies this is not a spicy soup. The chilies just add a nice sweet flavor to the otherwise tomato and corn soup.

One word of warning, even though this soup is delicious, it comes with enough calories to make it that into an occasional treat. For a medium sized portion, there is a “smack ya in the face” 260 calories. So, eat when you don’t care about calories.

Terra Ve has this soup on what seems to be a regular basis, so if some decadent soup grub is what tickles your fancy wander over there and see what you see or simply stop by an Au Bon Pain.

P.F. Chang's

2008-09-18T11:10:00.000-07:00

P.F. Chang's Website

Although P.F. Chang’s is located in the ritzy Westchester Mall in White Plains, don’t be fooled, you can actually get really great food for prices that won’t burn a hole through your wallet. Because of the higher end decor and more chic atmosphere than Panda Express, it is a great place to bring a date or have a special dinner for any occasion.

As an advanced warning to anyone who is thinking of eating at P.F. Chang’s MAKE A RESERVATION FOR DINNER IN ADVANCE!!!! If you don’t most likely you will be stuck waiting for a very, very long time. Even though it is a nicer restaurant dinner prices aren’t mind blowing. I got the Double Pan-Fried Noodles with pork for $9.50 and I was stuffed after I finished eating, and would have brought home leftovers if my friend and I weren’t picking at each other’s plates.

Chang’s Spicy Chicken is my friend and my favorite dish to order but is a little more expensive at $13.00. Regardless of the price, I highly recommend it, unless you are super sensitive to spicy food. As described by the P.F. Chang’s menu this entrée is “lightly dusted and stir-fried in a sweet Sichuan sauce.” It is a more mature version of the typical General Tso’s Chicken. With a side of white rice, or brown if that is what you prefer, this is the perfect meal!

If you would rather save some cash but still enjoy the yummy Chinese bistro, go for lunch. They offer “Traditional Lunch Bowls,” which are just more casual versions of their dinner entrees for $8.50 or less. They offer some of each category in a lunch bowl, beef, chicken, vegetarian and seafood.

Now my favorite part of P.F. Chang’s is that they take the well-known idea of dessert in a shot glass and perfect it. Delicious chocolate cake, strawberry cheesecake, and apple pie are just three of the eight yummy delights they offer.

If you don’t like fancy places or would rather wear sweats to dinner, choose a different place. The Westchester Mall is a lot about looks and money so don’t be surprised if you see a lot of stuck up Mom’s and little babies in Uggs, just ignore it and enjoy your delicious meal. You will also have to pay to park at the mall, or just park over in Stop & Shop and take a short walk over, save some dough and enjoy the fresh air.

Date nights, dinner with your peeps, treating a friend to a special meal or just a great time means that P.F. Chang’s is the place you want to be. Prepare yourself for awesome Chinese grub and call to make a reservation tonight!

Cheese Ravioli

2008-09-11T13:02:00.000-07:00

If you are a SUNY Purchase student and have eaten at Terra Ve, you have seen the newly revamped layout. Even with the new look, Terra Ve still offers some of the old favorites. One dish I always grab if it is the “menutainment” of the day is raviolis. Rich, filling and more often then not, very tasty, raviolis are near the top of my list of favorites things from Terra Ve.

This trusted Italian favorite is filled with cheese, or sometimes spinach and cheese, since Terra Ve is an all-vegetarian eatery they do not offer any meat ravioli options. Each order is made just for you with the options of marinara sauce, alfredo sauce or a yummy combination of both.

Today however, I was slightly disappointed. It was the first time Terra Ve served the raviolis this year, as far as I am aware, and they were just not as amazingly delicious as I remember. The marinara sauce did not have the yummy chunky tomatoes it typically did, the alfredo sauce looked like white water, and the raviolis were extremely mushy. For some reason there was the option to throw parsley on top, and to me it did nothing but add a bit of green to the bland color palette and made it taste like I had a nice autumn day on my plate.

As an Italian I will inhale anything pasta that is placed in front of me, so I had no problem finishing my raviolis even if they were subpar. My friend however, said that the pasta was just too mushy for her to be able to eat, and ended up not finishing her lunch.

I will always love the raviolis that Terra Ve serves, but I am disappointed. With such a new space you expect delicious food to be produced from the kitchen every time. Perhaps though with such a new set up going on certain aspects of Terra Ve have been put on the back burner while things are being worked out. Anyway, I hope next time they are serving cheese raviolis the experience is much better and urge anyone on campus that hasn’t tried them to go for it and dig into some yummy pasta grub.

**In Picture: cheese ravioli, combination sauce (marinara and alfredo) and parsley**

Zona's Rice Bowl

2008-09-09T15:21:00.001-07:00

If you are in a rush, want something filling and have chosen to dine at The Hub (at SUNY Purchase), grab a rice bowl from Zona Mexicana. You don’t have to worry about the over stuffed burrito landing all over your lap, you can save the rest for another meal if you so desire, and it’s the fastest thing you can grab at Zona.

Obviously, there is rice in this dish. Watch out though, sometimes the old rice and the fresh batch get mixed together and you are left with dried out rice. You can chose from different types of chicken, beef or veggies to add some body to your rice bowl. Personally, I think the safest meat choice at Zona is the Chicken Tinga. It always looks like chicken and has a little flavor to it since it is the “spicy chicken option.” If beef is your thing, be careful, sometimes it looks…questionable. The veggies look like a mix of onions, peppers and zucchini, but I myself have never had them so I can not speak of their quality or lack there of if that is the case.

From there you can decide if you want black beans, which sometimes looks rather tasty but can also have its days you should stay away. There are a bunch of salsas to choose from. There is pineapple, black bean and corn, and regular spicy salsa to give you an idea of what they offer. Lettuce, tomatoes, cheese, jalapenos and sour cream can all be generously added to your signature bowl of rice. If you are really craving guacamole, don’t be surprised if you have to pay for it. We are on a college campus, they charge for everything!

In the end, on good days the rice bowl is a wise decision. It can be spicy, tasty and completely filling. Like I said however, some days you should really just tolerate the long sandwich line and go that route. The rice bowl is a good option if you know what to look for and it can really satisfy your Mexican grub cravings if you catch them on a good day.

*In picture: Rice, chicken tinga, salsa fresca, cheese and sour cream*

Cheese Fries

2008-09-04T19:06:00.000-07:00

Ooey and gooey are some words to describe the yummy experience that comes with eating cheese fries. It may not be a well known fact at Purchase but some of the students, and faculty, enjoy the act of taking the fries from Coyote Jack’s and covering them with the cheese supplied by the healthy option aka the salad bar.

In my past experiences, the quality of “friage” you will receive at your time of the craving will vary completely. For the first time this academic year I ordered fries and was disappointed in the soggy, not fully cooked, pale looking fries that were thrust my way. In an attempt to save this potentially depressing meal, I wandered over to the salad bar and proceeded to spread cheese all over the top of my fries to the dismay of healthy eaters everywhere.

The less then appetizing look of the fries was not merely because of the low quality camera phone I possess, but also because it really just wasn’t that great. My advice: stake out Coyote Jack's, see how the fries look that day and make your decision based off of those observations. Otherwise, you’re on your own. Enjoy your cheesey college grub!

Summer Crab

2008-08-26T19:38:00.000-07:00

If you’re spending a nice vacation down the shore, or just have the luck to live near an area with fresh crab, you need to try this recipe. Catch your own for great daytime activity, store the crab with ice until the evening when you want to eat it and you will have some of the best crab ever. Simplicity is key!!
3 small crabs
1 bottle of beer
Creole seasoning (or whatever flavoring you like)
Sea salt (enough to make it taste like the sea)
Cold water: about 2-3 cups (use more if needed)

Place a large pot on the stove with enough room to fit a colander inside of it with enough room for your crab. Pour in your beer and add the Creole seasoning and salt. When the liquid comes to a boil gently add the crab and quickly put the lid on the pot. Don’t open the lid!! After 15 minutes, check to see if the crabs’ shells are bright red. Pour enough cold water over the crab to begin cooling them down in order to avoid overcooking the meat and making it tough. Pull out your crab and enjoy your seafood grub!!!

Republic

2008-08-18T15:53:00.000-07:00

Republic Website

Republic is the perfect fix for Thai food cravings. Totally casual, totally filling would be the best way to describe this industrial oasis. Big portions with lots of choices and good prices keep everyone’s stomach quiet and wallet happy.

Republic isn’t about using the frills to draw people in. The restaurant is a very industrial looking place full of benches at large wooden tables and tons of chrome accents. Large posters add a softer edge to the almost cold atmosphere leave no doubt in the diners’ mind that they are in a noodle house. If you would rather dine outside there are tables, with regular tables and chairs, in order to give those who would rather “people watch” a perfect spot right on the edge of Union Square.

In case you haven’t gotten the hint, Republic is known for it’s noodles. Don’t assume that that is all they serve though. They offer small plates, vegetarian options and rice dishes as well.
In terms of the small plate, I have never ordered any. Not because they don’t look appetizing, but because I know the entrée portions are big enough to fill me up and leave me with leftovers to take home. However, two of my friends did order small plates, rather then a regular entrée.

For the vegetarian dishes, It is not clearly stated on the menu that some may be small plates. One of my friends ordered one such dish and was disappointed in the fact that there were only six small squares of tofu. Guess you order non-noodle dishes at your own risk.

When it comes to entrées, I would for sure recommend their Pad Thai. They offer chicken, seafood, and vegetable versions of this classic dish. Although there wasn’t much chicken in my serving, it was very tasty. The vegetarian version was good but the veggies were bland and you could tell they were just steamed and thrown into the noodles, good assortment though.

Just as a quick warning, if you are in the mood for a good beer, be ready to shell out about 6 bucks for it! You really have to love New York City.

To sum up this little Thai rant, Republic is a good place that you can eat in or eat out with mostly reasonable prices. Just be sure to clarify with the waiter how big your order is and what it really consists of. Great location and lively dining experience, hope you enjoy this noodle grub as much as I did.

Toasties

2008-07-21T15:59:00.000-07:00

Toasties Website

At most sandwich shops, you get what you pay for. Subways $5 foot longs are a good cheap deal, but you can’t throw quality on a soggy tasteless roll for five dollars. Plus, most of these places only serve lunch, what’s up with that? At Toasties, there is nothing but good quality food at your fingertips. Breakfast, lunch, dinner and snacks are available 24 hours a day at prices to be expected in Union Square.

Breakfast is a sweet deal served weekdays until 11:30am and weekends until 3:00pm. You can get just about anything, for under $5.00. They have various coffees, teas and juices to quench your thirst as well as breakfast wraps, omelets, and bagels to fill you empty stomach on those crazy mornings.

By lunchtime, I for one am chomping at the bit for something filling, delicious and worth the money. Sandwiches are what I run for when I am grabbing some grub from Toasties, but they also offer a very popular make your own salad area. In terms of sandwiches, you can get anything from a PB&J on whatever bread you desire to the heaviest, meatiest, greasiest most delicious heart attack on the roll you want.

My personal favorite is the #11 (The Alice). It is an unexpected sandwich consisting of turkey, apples and Brie cheese (as well as other things). But, you don’t have to stick to their menu. Order what you please, just don’t be surprised if during the lunch rush, which starts around 12:30 or 1pm, if they miss a few ingredients or take some time for your excellently crafted order.

If you are in a rush for something to eat there is rarely a line at the hot food plate section. Along with everything else, it is good food that is ready and waiting. You get a large plate for about the same price as a sandwich. It is a good way to get a good meal fast if you are not in the mood for a sandwich or salad.

So if good quality and deliciousness are what you desire at any hour of the day or night, head on over to Toasties for some good stomach fillin’ grub!

Don’t forget they also deliver and have online ordering!

Guacamole

2008-07-15T16:53:00.002-07:00

Sometimes it is just more fun to stay put and snack instead of going out to eat. Since guacamole is one of my favorite snacks of choice, because it is both delicious and inexpensive to make, I decided to whip up my own version. This is a very easy recipe so even those stuck in a dorm room without access to anything more then a knife, board, bowl and fork can make it.

3-avocados
1/4 of a medium onion; finely chopped (or grated if you don’t want to chop up the onion)
1/2-teaspoon garlic powder
1/2-teaspoon onion salt
1/2-teaspoon cumin
1/4 teaspoon chili powder (optional)
Salt (to taste...may not need any depending on you personal preference)
1 Lemon or 3 tablespoons of lemon juice
Tortilla chips, celery, crackers (whatever you want to use as a scooper)

Start by cutting both avocados in half, using the large pit in the middle as a guide. Carefully remove the pit and scoop the contents of both avocados into a bowl. Use only enough lemon juice to coat the halves. Doing this prevents browning, but don’t add more then just enough to coat for now because you can adjust the acidity to taste later on.

Mash the avocado in the bowl with the back of a fork until it is to the constancy that you want. Next, mix in the onion to the mashed avocado. Add the garlic powder, onion salt, cumin and chili powder. Taste to see if you need extra salt or lemon juice and add as desired.

If you want more of a kick in your guacamole, since this is a mild version, add more chili powder or chop up jalapeño and throw that in when you add the onion, be careful!

Hope this helps you fulfill your cravings. Have fun with your Mexican grub fiesta!

Becco

2008-07-13T11:08:00.001-07:00

Becco Website

If you want a great value for a homey Italian meal, Becco is the place. Located right next door to the theater district at 355W 46th Street, Becco is in the perfect spot for those in the mood to grab a show along with a satisfying meal. William Gallagher, Becco’s chef and co-owner, helped create the restaurant’s signature dishes that bring your taste buds on a trip to Italy. Having a fixed menu of unlimited pasta that comes with a starter of their own take on Cesar salad, or grilled seafood antipasti is what really drew me in. This amazing deal makes for a filling and diversified dining experience.

It was a no brainer for me to choose the fixed menu special, but I was somewhat disappointed with my decision in starters. My friend and I chose to go for what was described as the grilled seafood antipasto rather then the salad. It was overly vinegary, barely had any seafood, and the seafood that was there was fried rather then grilled. Even though I was not wowed with that, it did leave plenty of room for the pasta since I did not eat too much of it.

The first of the three pastas was large spinach gnocchi with a sage butter sauce. After the rich and delicious first round, linguini with a sweet veal Bolognese sauce was the next surprising addition, since it left an unexpected cinnamon taste behind. Finally, the traditional penne with stewed tomato and basil sauce rounded out the very satisfying selection. Altogether the variety kept the meal interesting and created a beautiful color palette on my plate.

The decor is a great balance of a rustic Italian restaurant, with brick walls and copper pots hanging, and a typical theater district restaurant with over the top murals on the ceiling. During the dinner rush the cozy atmosphere turns cramped and noisy, but with a reservation we did not have to wait very long for our table. Throughout the restaurant there are several different seating areas. Besides tables in the main dining room there are tables in the bar area as well as outside.

I heard talk of tables on a balcony, but personally never saw those. It seemed that the balcony tables might be for couples that decide to have a romantic meal, then perhaps run off to catch a show. My friend and I didn’t look like we were romantically involved so we got plopped right in the middle of the bar area. Although I am not at the age where I can order alcoholic beverages, the bar did seem well stocked for those of you who can partake.

In the end, I would go back to Becco. The amazing pasta more then made up for the lack of elbowroom and overly dressed seafood, plus the price can’t be beat at $22.95 per person for all you can eat pasta. Check it out if you are in the mood to unbutton your pants and get your Italian grub on!