Posts Tagged ‘zagat’

NYC: Le Bernardin (Dec. 2013)

January 22, 2014 Leave a comment

Authors: Victor and Monty
Exec Chef: Eric Ripert

December 21, 2013


Left: Beet with goat parmesan.
Middle: Tuna tartare with soy glaze and potato crisp.
Right: Cauliflower soup with potato foam and parmesan tuile.

2 Amuse-bouche

Monte: Oh mah lordy lord this was a marvelous start to the meal. From left to right you first get a soft cheesy bite of sweetness, next a wonderful textural contrast with crispy and creamy salty goodness, and lastly a wonderfully aromatic rich soup. Wunderbar.

Click here to see more pictures!

NYC: Atera (Dec. 2012)

December 13, 2012 1 comment

Author: Victor
Restaurant: Atera
Exec Chef: Matt Lightner

Date: December 12, 2012

-I’m not adding any commentary on these dishes, at least for the time being. It’s a combination of my laziness + finals week!
-It’ll be useful to compare how the dishes have changed from the previous time we ate there in August. You can go to the review here.
-Overall, it was a lot of fun. The service is great at Atera, and it’s fun talking to Chef Lightner and the staff.
-According to Chef Lightner, they’re planning on changing a lot of stuff up in February. I’m excited!

Click here to see the pictures of the meal.

NYC Sushi: Sasabune (Nov. 2012)

December 12, 2012 Leave a comment

Authors: Victor and Monty
Restaurant: Sasabune
Chef: Kenji Takahashi

Date: November 29, 2012

Victor’s Notes:
-The fish was fantastic; it felt almost on par with Sushi Yasuda, which says a LOT.
-I’m a little sad that we didn’t get to try the toro. Also, they don’t make tamago, so we didn’t get to try that either.
-The rice was really soft and fluffy, BUT it was also a little too warm for my taste. It was significantly above room tempterature (It was even warmer than Sushi Yasuda’s rice, which is already slightly above room temp!).
-One or a few grains of rice would occasionally drop when I went to pick a piece up; I don’t quite like it when that happens. I’m guessing that the temperature of the rice has to do with how well the rice sticks together…
-I don’t really like how they serve you three pieces at once. I’d rather they serve it one by one so I can finish each piece within a few seconds. (Then again, I already do that; I still prefer that they come out one by one, though, so I have more time to enjoy each piece haha.)

Monte’s thoughts:
I thought this place was amazing and worth the experience. The ambience is very intimate, but the chefs are quite busy putting out orders to the separate dining room. The rice is really warm like Victor said, and while I like warm rice, I think it was a tad (Hi Tad) too hot at times, and I wonder if it affected the stickiness of the rice. Two or three times for me, the pillows of rice beneath the sushi would just crumble into 5 smaller clumps the second I picked it up, and I would have to basically eat sashimi and try to reform the rice ball. Still, the quality of everything was really great and tastewise, I think it’s up there with the best.

Also, there’s apparently an “Asian”-focused omakase that focuses on shellfish, and a …non-asian focused omakase that I think has the more popular fishes in American sushi. Shrug.


Right: Kumamoto oysters
Left: Reconstructed “egg” (squid wrapped around crab meat)


Victor: The oysters were good, but they weren’t too amazing. The squid and crab meat were FANTASTIC.

Monte: Yeah, the squid and crab was really unique. I felt like I was eating a deviled egg, but it’s only seafood! The meat was sweet but creamy.

Click here to see our thoughts and pictures of the whole meal!