Friday, March 25, 2011

Super Taste, Manhattan, NYC

Continuing on with my noodle trend. Here's a piping hot bowl of hand pulled noodles from Super Taste. Sure the meat wasn't the best quality but the flavor of the soup, the bite of the noodles, two dollops of chili oil and that sunny fried egg on top sure was tasty. And all of this plus a serve of dumplings for hardly $10? What more can I ask for?

26 Eldridge St
(between Canal St & Division St)
New York, NY 10002
Neighborhoods: Chinatown, Lower East Side
(212) 625-1198


Monday, March 21, 2011

Via Emilia, Manhattan, NYC

Good to find a decent Italian place near work in case if I'm in the mood for pasta. Via Emilia serves some pretty nice freshly made al dente pastas. This is the chicken and wild mushroom tortelloni in truffle olive oil sauce; as a non-cream-based sauce, this was delightfully light and refreshing. Wish I could I say the same for the service though, I'm not one to gripe about service usually but forgetting orders (especially during the tight lunch hour- one waitress on duty non-withstanding) is not exactly one way to make a customer happy. If there's another redeeming factor; they do have a decent selection of lambrusco!

47 E 21st St
(between Park Ave & Broadway)
New York, NY 10003
Neighborhood: Flatiron
(212) 505-3072


Tuesday, March 15, 2011

Excellent Pork Chop House, Manhattan, NYC

So this isn't exactly like the food in Taiwan but when you're craving some Taiwanese food, it does a pretty good job. Pickled vegetables and stewed minced pork on some pretty chewy noodles, a dollop of chili oil, the grilled pork chop and fried chicken leg and some other side dishes. Just the perfect quick meal for lunch.

3 Doyers St
(between Bowery & Chatham Sq)
New York, NY 10013
Neighborhoods: Chinatown, Civic Center
(212) 791-7007


Thursday, March 10, 2011

Reheating Pizza

Is this the best way to reheat pizza? "Best" is a strong word, so I don't know if I can commit to that but this sure is one damn good way to reheat a slice.
NYC is the land of good thin slice but often times, my ambition far exceeds my talent and I have a slice or two leftover. Sure eating it straight out from the fridge is a great hangover cure but sometimes, I pretend to be classy and want to heat a slice up. Cranking up my oven seems a tad bit too much for a slice (albeit a rather large slice) so after a recommendation from a friend, I decided to try heating it up on a non-stick frying pan. I took my slice of Lombardi's toss it on the pan, added some sliced pepperoni and it actually turned out REALLY good... damn this thing tasted as though it was fresh from the oven. The trick is to keep the heat really low... and if you want the cheese to go soft a little quicker you could cover it with foil for a bit too. But for now, I'm going to enjoy my slice.


Saturday, March 05, 2011

RUB BBQ, Manhattan, NYC

New York isn't the first place that comes to mind when one is thinking about bbq, but fortunately there are some decent bbq joints here that can help with those cravings for smokey, tender flesh. RUB (an acronym for Righteous Urban BBQ) is one of the better ones in town.

We ordered the Baron's Platter which is basically a sampler of their meats which included ribs, pastrami, smoked ham, smoked turkey, roasted chicken, home made sausage, brisket and pulled pork. The pulled pork in particular was extremely tender and tasty although the rest all had a nice smokey flavor. The sides of deep fried "super" fries and onion strings were crisp and had a nice seasoning on it as opposed to the usual one-dimensional salt. Lastly, I think anywhere that serves a mean deep fried oreo for dessert deserves to be frequented at least once.

208 W 23rd St
(between 7th Ave & 8th Ave)
New York, NY 10011
Neighborhood: Chelsea
(212) 524-4300