Restaurant week at David Burke Townhouse – Review of David Burke Townhouse

BY CAROLYN ONOFREY

David Burke Townhouse
133 East 61st Street
Upper East Side

212-831-2121/davidburketownhouse.com

Mustard Crusted Tuna at David Burke Townhouse

Mustard Crusted Tuna at David Burke Townhouse

I had the pleasure of dining at David Burke Townhouse for restaurant week this summer.  Located in a charming townhouse on East 61st Street, a white façade and large windows welcomed passersby with a glow reminiscent of candlelight. The quirky stuffed dog on a leash just outside the doorway hinted at the quirky nature of the food and atmosphere that was just on the other side of the door.

David Burke Townhouse reminds me of a cross between a doll house and a Lewis Carroll novel.  Pinks, reds, and whites surrounds you with playful elements like blown glass balloons dotting the ceiling and a collection of jaunty drawings by Tony Meeuwissen. [Read more...]

Mr Chang’s latest and greatest? – Review of Ma Peche

BY CAROLYN ONOFREY

Má Pêche
15 West 56th Street
Midtown West
212-757-5878/www.momofuku.com/ma-peche

After rave reviews from a coworker (an avid David Chang fan) of David Chang’s newest restaurant creation, Má Pêche I decided I had to make a reservation and try it out for myself.

7:30 on a Thursday night and the place was crowded but not packed.  The clientele, at least on this particular night, was an older crowd well into their 50s who were, as I could only imagine from the way they wined and dined themselves, used to a comfortable lifestyle eating at all the finest spots in New York.

Photo by Carolyn  Onofrey

Photo by Carolyn Onofrey

My guest and I sat down in the rather cramped booth space along the northern wall and were greeted by a young, attractive male waiter wearing a long white apron, jeans, and sneakers.  We started the meal off with a glass of wine which he didn’t know much about and asked a few questions about the menu which he nervously stumbled through.  In the end, we settled on the pork ribs ($14) accented with lemongrass and basil with a caramel glaze to start.  [Read more...]

A pig lover’s paradise – Review of Pig Heaven

BY CAROLYN ONOFREY

Pig Heaven
1540 2nd Avenue
Upper East Side

212-744-4887/pigheaven.biz

Pig collection inside Pig Heaven - Photo courtesy of uppereast.com

Pig collection inside Pig Heaven - Photo courtesy of uppereast.com

My boyfriend had been bugging me to go to Pig Heaven with him for about a month.  I had honestly never heard of the place, even though I am now aware of the accolades it has received from the Travel Channel and New York Magazine.

We traveled up to the slightly out of the way location on the Upper East Side and were immediately greeted by the owner and hostess Nancy Lee.  She was dressed in a funky outfit consisting of leopard print and lame’, a prefect match to her equally as kitschy restaurant that was half filled to the brim with pig paraphernalia complete with piglet-pink walls and half reminiscent of a 1970’s backyard tiki barbecue.

Pork Ribs at Pig Heaven - Photo by Carolyn Onofrey

Pork Ribs at Pig Heaven - Photo by Carolyn Onofrey

We sat down at our choice of any table in the restaurant and were greeted by our absolutely delightful waiter, who seemed more like a caricature of a person than real flesh and blood.  It being our first time dinning at Pig Heaven, he was more than willing with helping to make our decision.  Per our new friends recommendation, we ordered the fried meat dumplings ($7.50) to start and a large order of Pig Heaven’s famous pork ribs ($17.50) to share.


The ribs came out, piping hot, in 5 minutes.  There was no waiting for this meal to be cooked.  The dumplings came out shortly thereafter, crispy on the outside and steaming on the inside.  While they were definitely a step up from your run-of-the-mill fried Chinese dumplings, I was expecting more from a place so well known and a dish so highly recommended.  Next time I will save my dumpling outing for a hole in the wall in Chinatown.

The ribs however, were cooked to fall-off-the-bone perfection with a sticky sauce which was neither too sweet nor too savory.  Although a bit on the fatty side, the ribs had a wonderful crust on top that made the gooey sauce that much more of a contrast.

All in all, I’m glad that my boyfriend insisted we stop by Pig Heaven for a meat-heavy dinner.  The atmosphere, pleasant; the food, quite delicious and my stomach, very full.

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Pig Heaven on Urbanspoon

A pig lover's paradise – Review of Pig Heaven

BY CAROLYN ONOFREY

Pig Heaven
1540 2nd Avenue
Upper East Side

212-744-4887/pigheaven.biz

Pig collection inside Pig Heaven - Photo courtesy of uppereast.com

Pig collection inside Pig Heaven - Photo courtesy of uppereast.com

My boyfriend had been bugging me to go to Pig Heaven with him for about a month.  I had honestly never heard of the place, even though I am now aware of the accolades it has received from the Travel Channel and New York Magazine.

We traveled up to the slightly out of the way location on the Upper East Side and were immediately greeted by the owner and hostess Nancy Lee.  She was dressed in a funky outfit consisting of leopard print and lame’, a prefect match to her equally as kitschy restaurant that was half filled to the brim with pig paraphernalia complete with piglet-pink walls and half reminiscent of a 1970’s backyard tiki barbecue.

Pork Ribs at Pig Heaven - Photo by Carolyn Onofrey

Pork Ribs at Pig Heaven - Photo by Carolyn Onofrey

We sat down at our choice of any table in the restaurant and were greeted by our absolutely delightful waiter, who seemed more like a caricature of a person than real flesh and blood.  It being our first time dinning at Pig Heaven, he was more than willing with helping to make our decision.  Per our new friends recommendation, we ordered the fried meat dumplings ($7.50) to start and a large order of Pig Heaven’s famous pork ribs ($17.50) to share.


The ribs came out, piping hot, in 5 minutes.  There was no waiting for this meal to be cooked.  The dumplings came out shortly thereafter, crispy on the outside and steaming on the inside.  While they were definitely a step up from your run-of-the-mill fried Chinese dumplings, I was expecting more from a place so well known and a dish so highly recommended.  Next time I will save my dumpling outing for a hole in the wall in Chinatown.

The ribs however, were cooked to fall-off-the-bone perfection with a sticky sauce which was neither too sweet nor too savory.  Although a bit on the fatty side, the ribs had a wonderful crust on top that made the gooey sauce that much more of a contrast.

All in all, I’m glad that my boyfriend insisted we stop by Pig Heaven for a meat-heavy dinner.  The atmosphere, pleasant; the food, quite delicious and my stomach, very full.

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Pig Heaven on Urbanspoon

High Fashion meets Asian gourmet – Review of Tao

BY CAROLYN ONOFREY

Tao
42 East 58th Street
Midtown East
212-288-2288/taorestaurant.com

Having never been to Tao before, a place known in Manhattan for its see and be seen atmosphere, its delicious Asian fare, and of course, its giant Buddha, when invited I jumped at the chance.

Appetizer spread at Tao

Appetizer spread at Tao

I was surprised at how crowded Tao was, walking in to it on a Wednesday night. Not a table or seat in the place was free, and while waiting for our table (which we made reservations for about a week in advance), we sat (or stood, rather) in the equally, if not more crowded lounge area.  The cocktail list was enticing with plenty of Asian inspired martinis at $12.50 a piece.  I settled on the Jade Blossom, a mix of Midori, pear flavored vodka, and sparkling sake that was so good, I had to go back for seconds. [Read more...]

Joe Doe

(Btwn 1st & 2nd Aves), East Village / LES
212-780-0262
chefjoedoe.com
Beer-Barley Mussels

Beer-Barley Mussels

This unassuming LES newcomer is a true diamond in
a vast field of coal among eateries springing up in this
ultra-trendy downtown district.

For starters it features a menu that is thoroughly original
and innovative and the effects are pleasantly surprising.
While Joe Doe brands itself “seasonal American,” it’d be more aptly called
“seasonal cosmopolitan,” since the chef expertly combines flavors and ingredients from a variety
of culinary cultures. The result is that he adds vibrancy and pizazz
dishes as commonplace as cauliflower. More on this and the food
in a second. [Read more...]