This Little Piggy Went to Momufuku

On a blissfully lazy summer Sunday, I quickly jumped out of bed, put on my running shoes and hit the streets of NYC. I decided it would be in my best interest to get some exercise in before indulging in the feast ahead of me that night: the Bo Ssam at Momofuku Ssam Bar---or otherwise known as a huge heap of roasted pork butt with a series of accoutrements! It has been something I have been eager to try for quite some time, but couldn’t seem to gather a group of 6-8 hungry pork eaters to partake in the delicious challenge. Luckily my friend Shari stepped up to the plate and organized a dinner with like-minded foodies where the Bo Ssam would be the main attraction!

So at 6pm our group of 7 gathered at Momofuku Ssam Bar in the East Village ready to chow down. If you didn’t know already (as he is a media-darling in the food world) the restaurant is owned by David Chang, a rising Korean American chef in the NYC restaurant scene, and Momofuku Ssam Bar is a great place to taste a variety of interesting Korean inspired dishes, served mostly in small plate form, great for sharing and group dining.

Since we were doing the Bo Ssam, we didn’t want to order too many starters, but we couldn’t resist getting a platter of the infamous steamed pork buns! One cannot go to Momofuku and avoid the pork buns…they are an experience in themselves!

After our appetizing bun teaser, we were ready for them to bring on the Bo Ssam! In Korean cuisine, Ssam, literally means "wrapped," and refers to a dish in which leaf vegetables (lettuce) are used to wrap a piece of meat such as pork, and eaten without utensils. The servers started to fill the table with a small bowls filled with colorful sauces, buckets of lettuce, sides of white rice and a platter of raw oysters in the half shell.

And then, as our eyes started to widened and our mouths began to drool a bit, the large, glistening mound of meat was set in front of us. It was magnificent!

It was a whole roasted pork butt, which was brined overnight in a sugar and salt mixture, and then slow cooked for several hours while being basted in its own juices. Once the meat was fall off the bone cooked, the skin of the meat was rubbed with brown sugar and salt and high roasted until it caramelized! Making it one tender piece of a**!



The servers then explained what was going on in front of us and how we should start: They advised us to take a piece of the Bibb lettuce, add a small amount of rice, then pull off some of the succulent pork meat (with skin) layer it on top of the rice, then add one oyster. The final step is to choose one of the three dipping sauces (kimchi, pureed kimchi and ginger scallion) to top off the wrap. The servers said we should try the wrap “naked” first, so we can really taste the flavor of the pork without the spice of the sauce in order to prep our palate. And so we began!

I tried a small chunk of the pork (since I couldn’t wait) while in the process of building my wrap…and it was amazing! Perfectly moist, juicy and seasoned! I could tell this was going to be a meal to remember. As I took the first bite of my wrap, I noticed the unique layer of flavors: the pork had the right amount of salt that complemented the minerality of the raw oyster, the rice was functional as it created texture and helped to bind the contents together, the sauce was the perfect blend of tang and spice, and the Bibb lettuce added a refreshing crunch. The ingredients worked together in unison making my mouth very happy!


After about 3 handmade wraps I reached my stopping point---I was stuffed! My eyes and mouth wanted more, but my stomach and brain said no way. I sat back and relaxed and took a look at the damage we all did on the little piggy, let’s just say there wasn’t much left of him. It seemed we were all in the state of pork induced food comas, but with big smiles on our faces. It was a fabulous Sunday Funday Dinner, one which I highly recommend if you get the chance. The complete Bo Ssam meal is $200 (about $25 each) and is meant to be shared amongst 6-10 people. A word to the wise: make a reservation at least a month in advance, as there are only about 4-5 reservations for the Bo Ssam per night.

Momofuku Ssam Bar

207 2nd Avenue (at 13th Street)

New York, NY 10003

(212) 254-3500

Cheers and Oink Oink!

Hot "Child" in the City

Today, on this brutally warm and humid day in NYC, I finally saw the movie “Julie and Julia!”

Since last year when I first heard about this movie, I couldn’t wait for it to come out, unfortunately most of my friends didn’t feel the same and were uninterested in seeing it. So on this particular afternoon I ventured to my local AMC as a lone-soldier and purchased a ticket to see the show…what better way to beat the heat than hiding out in a dark air-conditioned theater with a big bottle of cool water and a box of junior mints.

As I settled into my seat listening to the lame ads which now play at all movies, I started to think of how Julia Child has influenced my life. For as long as I can remember I have been intrigued by Ms. Child - as a youngster I would watch her show on PBS and analyze her very strange, yet endearing voice. She never ceased to impress me with her carefree attitude and her impressive culinary skills. I would tell my mom, that one day I would have a cooking show on TV just like Julia (which has yet to happen…but I guess anything is possible). I used to climb up on the counter top, pull random ingredients down from the cupboards and make some-sort of creation, then use my little brother as the taste-tester. In college, I actually attempted one of Julia’s recipes for my then new boyfriend: A Roasted Chicken and Broccoli Gratines. I was so nervous as it was a bit of an undertaking for me, but it turned out fine and was a great success….more than I can say about my relationship with him. When I first moved to New York City from California in 2005 I was lucky enough to attend the James Beard Foundation Awards, the theme was “a tribute to Julia Child”, the event featured a room filled with world-renowned chefs who cooked their favorite Julia recipes …it was amazing! So you see, I have had quite a filling past with Ms. Child, and I was excited to see how they would portray her life on the big screen.

Overall, I thought it was a great flick, there were a few small details that seemed a little “cheesy” (that’s Hollywood for you) but I found the movie a delight to watch…and also made me a bit hungry! Meryl Streep put on a wonderful performance that channelled Julia Child to the core. Yes, the movie was entertaining, but more than that, it actually inspired me. Here were two real women (Julia Child and Julie Powell) who were at a crossroad in their lives, not knowing what they wanted to do, but knew they had a passion for food! From eating it, talking about it, cooking it, and teaching people about it. This was very familiar territory for me, as I am too at a crossroad, not knowing what my next move is, but the one thing I do know for sure is that I am a total and utter foodie and I can’t imagine my life without working with it in some capacity. The story of these two women, made me feel hopefully that maybe I could also do something impactful in the epicurean arena, so I am now determined to find my niche in this delicious world! Keep an eye out for me friends…you never know where I might turn up. But for now, Bon Appétit and happy eating!

XOXO,
Em a la Mode

Foodie Central

Application, check...Headshots, check....Bio/Resume, Check! Making sure I had all of my necessary materials, I hurried out the door for my big audition....to be the "Next Food Network Star"! At 2:57pm, I quickly jumped in a cab and told the driver to take me to W. 57th between 11th and 12th (on the way west side of Manhattan, otherwise known as BFE).


3:12pm, I arrived at CBS Studios and noticed a line of about 20 people deep outside the building. Just to make sure I was in the right spot, I asked a girl with a walkie talkie if the line was for the audition, she confirmed and directed me to the back of it.


As I took my place in the line I started chatting with a few of my fellow contestants, there was a guy from Australia (who looked a bit rough around the edges) and said he was trying out on a whim as he was a sous chef in Jersey and thought it would be an interesting experience. The girl in front of me was in finance and is trying to get out of the industry and into something food related. Another girl, who was a pastry chef, took the train in from Philly just to audition. It seemed everyone was anxious, yet excited to be there.


3:38pm, still waiting in line outside, and the weather was starting to change! A dark cloud was moving in and the wind was picking up. We all looked a little scared and hoped we would be moved inside before it started to rain.


3:42pm, the wind was crazy! It was blowing so hard that all of us in line were like birthday candles and it was a fat kid that wanted cake. My hair was everywhere (not the best time to be wearing lipgloss) and looked more like an 80's do vs. the smooth, sleek look I started with.


3:54pm, I was finally moved inside just as the rain started up (thank god)! I ran a brush through my mangled hair, signed in and was handed a number. Welcome to the audition contestant 289!


3:58pm: I was directed to a room where I was to wait until my group number was called. As I was getting comfortable, I overheard several conversations. A girl was complaining that she had been there since 11am and was still waiting. A guy was convincing another guy that his BBQ style was better. An Italian guy was trying to pick up on a few of the girls in the room. A woman was talking about her recent trip to Puerto Rico and was raving about the restaurant Marmalade (a place I've had the pleasure of dining last year, it was delicious). And a guy was trying to recruit a few people to join him for a drink at the Whiskey Trader after the audition. I thought to myself, a drink was something I could totally use about now, all this waiting was making me very thirsty! There were definitely some colorful personalities in the room from what I could see, so the competition could be tough.

4:26pm: Group 240-250 was called. I was getting close...or at least I thought.


4:55pm: My group was called...so excited! We were taken to another room (ugh) and continued to wait until our number was called. I could see the interview/audition room so at least I knew it wouldn't be too much longer. My new "line" friends and I were joking around that we should come out of the audition room and scream "I'm going to Hollywood", like in American Idol...but the other people in the room didn't think it was too funny and gave us weird looks.

5:32: A man announced, number 289 you're up. That's me, I responded! This was it, my big moment to shine. I walked into the room, sat down across from the casting director and introduced myself. She asked me a few questions about my background, we chatted for a couple of minutes and that was it...the audition was over. It was much less intimidating than I thought. She walked me out, thanked me for coming and said if you hear from us by Tuesday you have made it to the next round.

5:41pm: I said goodbye to my fellow line buddies and left the building. It was definitely an interesting day; I met some cool people, practiced my patience, and took a chance! Who knows, you may see me on the Food Network soon...I'll be crossing my fingers until Tuesday!

Stay Tuned!

Hi all,
I am in the process of updating the site with some fun new material so please check back soon! In the mean time here is a great new recipe I developed when visiting my mom at her lake house last week. It is a perfect side with dinner or for a light lunch. This is a healthy ("Raw"), delicious and easy dish to make using the best of the Summer's fresh produce:

Zucchini Ribbons with Sweet Corn and Fresh Basil Pesto:

Ingredients:

2 Small Zucchini Squash (sliced into 1/8 inch thin slices)
1 Ear of Fresh Sweet Corn (slice kernels off the cob, uncooked)
20 Basil Leaves
2 TBS Extra Virgin Olive Oil (or Grapeseed Oil)
1 Garlic Clove
1 TBS Fresh Squeezed Lemon Juice
1 ounce of Feta Cheese
6 Raw Almonds
Salt/Pepper
1/4 Cup Feta Cheese (crumbled)

Directions:

In a blender or food processor, combine the basil leaves, olive oil, garlic, lemon juice, 1 ounce of feta cheese, almonds and a dash of salt and pepper, until uniform.

Place the zucchini ribbons and sweet corn in a serving dish. Add the basil pesto to the dish and mix until fully incorporated and the zucchini and corn are well coated. Top with feta cheese crumbles and serve!

Yield: 2 Servings

Fancy seeing you here!

I'm always excited to check out the Fancy Food Show when it comes to town, not only are there rows and rows of yummy little treats but you also get the chance to meet some cool people and see the interesting new products coming to the market. This year during the 55th annual show at the Javitis Center in NYC I had a wonderful and delectable experience, but like in most of my Em a la Mode adventures it started out with a minor set back, this time involving a toothpick in the toe...ouch! My friend Andriana and I arrived at the show at 11:15am, our badges around our neck, the floor-plan scoped out and our tummy's ready to taste. We started on the top floor and decided to work our way down to the lower level later in the afternoon. Not even half-way down the first row, Andriana gasped for air and immediately grabbed her big toe...she had been stabbed by a toothpick...and it was in there deep! We asked where we could find a band-aid and some disinfectant (as it was a used toothpick), the show staff directed us down to the nurses station!


Once we arrived at the station, the nurse took a look at her foot and said "Yep, it ain't a show, until someone gets a toothpick to the foot," obviously she has seen this many times before! After a few minutes of soaking her toe, the nurse bandaged her up and we were on our way.


As we "carefully" walked back on the floor...trying to avoid the toothpicks at all cost we sampled and tasted our way through the show. We tried a little bit of everything....from tangy cheeses to Bourbon Brittle to licoricy liqueurs. The shear amount of cheese purveyors alone was a surprise to me and a little nerve-wracking, as I am a cheese-aholic and I knew I was gonna get into some trouble!


My Happy Place: The Cheese Cave!

On the liquid side, I tasted some delicious wines from Austria, Italy and who would have thought...Mexico! Here is a list of my favorites in food and beverage from the show:

Weingut Norbert Bauer: Austrian Wines, we liked the Gruner Veltliner and the Zweigelt
Norbert Bauer, myself and Markus Glanz (Winemaker of Cellar 99)

Cypress Grove Chevre: Mary Keehn (Owner and Cheesemaker)
I loved the Purple Haze and Humbolt Fog Cheeses

Brix Chocolate: Chocolate and Wine...I'm a fan!

Caffo Liqueurs: We loved the Liquorice and the Limoncino

Anette's Chocolates of Napa Valley: Beer Brittle and Bourbon Brittle were great


Les Trois Petits Cochon: Amazing Truffle Mousse

Salumeria Rossi NYC: Cesare Casella's new place on the Upper West Side


After 5 hours of mulling around the Javits Center, having many valuable conversations, and trying way too many little goodies, me and gimpy decided it was time to hit the road! We thank everyone we met and hope to see them (and their products) again very soon!

Cheers,
Em

It takes a Village!

Chef Mendes (Right) and his Sous

Last week I had the pleasure of dining at newly opened Aldea! It is in a small, yet sleek space of Flatiron District, where Chef George Mendes returns to his Portuguese roots and serves up an avant-garde menu. The name, which translates to “village” in Portuguese, offers a variety of fresh and seasonal fish, shellfish and pork dishes; and commends an eclectic wine list with averaged priced bottles from Argentina to California to France. The 68 seat restaurant captures the essence of water, air and earth within a sequence of unique interior spaces, and an exposition kitchen located in the back of the restaurant allows diners to catch a glimpse of their Iberian-accented spread being prepared. Artfully crafted seasonal dishes include:

Sardines with madeira raisins, bitter almond milk, citrus

Sea urchin toast with cauliflower cream, sea lettuce and lime

Shrimp alhinho with garlic, coriander and pimeton

Razor Clams a la planxa

Escolar with fresh chickpeas, market vegetables, arbois wine

These and other signature dishes like the foie gras terrine with spiced fig tuile and cocoa and Bev Eggelston’s roast pork belly with littleneck clams, vegetable pickles and baby fingerling potatoes, are going to keep this establishment on the radar of adventurous foodies. Sweet treats venture into a molecular way, but stay minimal and refined like the chocolate in textures with candied black olive and the rice pudding tarte with chamomile sorbet and crisped rice puffs.
http://www.aldearestaurant.com/

You can also find my review on Gayot.com or simply click below:

http://www.gayot.com/restaurants/aldea-new-york-ny-10011_1ny090614.html

Riedel Me This

"So you're telling me the shape, size and rim diameter of a glass can affect the way the liquid inside tastes and smells...I'm not sure I believe it," said a man sitting in front of me during a spirit tasting seminar last week at the Riedel showroom in New York City.

"Yes!" Maximilian Riedel excitedly proclaimed in his Austrian accent, "Shall we get started?"

Maximilian (11th Generation glassmaker) gave an overview of the tasting mats in front of us, while pointing out the order we will taste each spirit.

He explained his tag line: See, Smell then Taste, which was what he wanted us to do each time we picked up a new glass. First you are to look at the color of the beverage in the glass, swirl it around and look and the viscosity, pay attention to the color range from tilting the glass on it's side. Next swirl the beverage and put your nose inside the glass to smell the aromas, feel the strength of the alcohol on your nose and eyes, note the aromatic components (i.e. vanilla, oak, caramel). Last take a small sip of the beverage letting it cover the mouth in order to reach all taste receptors of the tongue, then either sip or swallow the liquid.


And so we began...Maximilian instructed us to pick up the first spirit located in the plastic cup on the far left corner, a Reposado Tequila. We first looked at it, then smelled it and then finally tried it. It tasted like a regular 'ol tequila shot to me...smelling of heavy alcohol and had a burning sensation as it went down my throat, leaving me with a slight pucker and shiver. Next he had us pour the remaining liquid from the plastic cup into the Riedel Tequila Glass (which resembled a Champagne Flute).

We then went through the motions again: Sight, this time the color of the Reposado really came through showcasing a beautiful light amber hue sparkling in the light; and the legs of the tequila slowly trickled down the sides of the glass like a graceful swan dive.

Smell: to my surprise, the glass really did change the dynamic of the beverage. I wasn't getting the over-powering alcohol burn on my eyes and nose, it was much more refined. I also started to smell the richness of the tequila, it was a bit smokey, and had hints of salt water and vanilla.

Taste: the tequila went down smoothly without a bite and followed through with the vanilla and smokey aromatics.

Wow, I thought...this is cool! I was now a believer in beverage appropriate glassware. We went on to try a Cognac and Single Malt in the same fashion (from plastic cup to the signature designed Riedel glass) and low and behold, the differences in color, aroma and tastes were more elegant and balanced in the glassware.

Maximilan explained that in the Riedel Bar collection, each glass is finely tuned to increase the enjoyment of neat spirits by showing the unique character of the beverage; highlighting the fruitiness and de-emphasizing the evidence of alcohol on the nose and palate.


As he wrapped up the tasting he gave us all a little gift: a set of Riedel Single Malt Glasses! Awesome....this gives me an excuse to start updating my barware collection, as I am quickly learning "general" glassware (i.e. snifters, rocks, highball) is becoming a thing of the past now that there are spirit specific glassware on the market.

This was truly an educational and useful seminar, and I'm excited to utilize my new knowledge next time I'm out at a bar or restaurant!

For more information on Riedel Glasses, visit: http://www.riedel.com/

Speedy Gourmet

Tonight I hosted an impromptu dinner party for some of my girlfriends who came over to watch "The Bachelorette"…otherwise known as our version of Monday Night Football. Since I had no time for a trip to the grocery store I had to get creative with what I already had…it was Kitchen Challenge time!

The contents of my refrigerator and pantry loosely consisted of Cherry Tomatoes, Basil, Mozzarella, Zucchini, Garlic, Olives, Anchovies, Cremini Mushrooms, a Lemon, Black Truffle Paste, Capers, Romano Cheese, Puff Pastry, Dry Spaghetti, Olive Oil and the usual spice/seasoning suspects. After my quick inventory I realized I had all the ingredients to make a Pasta Puttanesca, which was actually somewhat appropriate (or a bit humorous) for our “Bachelorette” evening, as the word "puttana" in Italian translates "whore" or "prostitute”. It has been said that Puttanesca originated in the mid-1900’s when the brothels of Italy were state-run and the "whores" would make this pasta dish to lure in potential customers, others say it's because the strong smell--anchovies, garlic--made the pasta itself "smell like a whore." Either way, it is delicious pasta, extremely easy to make and budget friendly to boot!

So with little time to spare I began to prep my ingredients. As I was sorting through everything I quickly realized I had enough goodies to make a few side dishes: A Truffled Mushroom Tart and a refreshing Salad of Tomato, Zucchini, Mozzarella and Basil. After about 25 minutes of cutting, dicing, mixing and cooking (just in time for my guests to arrive)…Viola, dinner was served. Top that Rachel Ray!

My recipe for Pasta alla Puttanesca:

Ingredients:

1 pound dried spaghetti
3 garlic cloves (put through a garlic press)
4 anchovy filets (packed in olive oil)
1/2 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil
1 TBS capers
1 cup of cherry tomatoes (halved)
1/4 cup pitted Kalamata olives (chopped)
2 TBS of fresh lemon juice
½ cup Romano Cheese (grated)
1/2 cup coarsely chopped basil
Salt/Pepper to taste

Preparation:

Cook spaghetti in a pasta pot of boiling salted water until al dente.

While pasta boils, cook garlic, anchovy, red-pepper flakes, salt, pepper in oil in a heavy skillet over medium-high heat, stirring occasionally, until fragrant... about 2 minutes.

Add tomatoes to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Drain pasta and add to sauce. Simmer, turning pasta with tongs about 2 minutes.

Sprinkle with basil, lemon juice and Romano cheese.

Serves 6 people

Bottled Up

Have you ever feared being stuck in a small crowded elevator…well last night that fear was my reality! My friend Chef Dave Martin and I were on our way up to a Newton Wine Tasting on the roof at Hudson Terrace when we mistakenly took the elevator. Things were moving along just fine until all the sudden the elevator came to a shaking halt! Dave, myself and 8 other people were trapped in very close and steamy quarters for what seemed like an eternity! About 25 minutes later we were saved…each of us had to be lifted up from the elevator shaft out of a small slit at the top of the door. Boy did we all make an entrance! I do have to admit that I remained collectively calm and somewhat humorous during our little crisis which was a surprise to me, as I for sure thought I would have a meltdown if I ever found myself stuck in an elevator.

Once we finally made it up to the roof terrace and took some deep breaths of fresh air, we were ready (very ready) for a glass of the Newton wine! Dave and I started with the Unfiltered Chardonnay which was delightful. I am usually not a California Chardonnay fan, but I found this one to be perfectly balanced with the right amount of oak to acidity. The Chardonnay was paired with a shot glass full of rich and creamy lobster bisque, and a smoky seared scallop with red pepper and zucchini slaw.

We then moved on to the Unfiltered Merlot, which was paired with a mushroom ravioli served in a veal demi-glace sauce topped with duck breast (I gave my duck to Dave since I’m still only eating fish). The pairing worked nicely, although the demi-glace was a bit too thick and hearty for the delicate ravioli. The Merlot, was full-bodied and had notes of plum, chocolate and truffle, and a long. Another nice wine from Newton!

The third wine we tried was the Unfiltered Cabernet Sauvignon, it was dynamite! It was elegant, earthy with hints of cherry and cassis. It was paired with a beef tenderloin (again gave mine to Dave) with a colorful stack of grilled vegetables. As I was enjoying my glass of the wonderful Cabernet, I was introduced to Su Hua Newton, owner of Newton Vineyards. She is a spunky woman with a flair for life, but takes her wine very seriously and has been known in the past to declassify her wines if she isn’t happy with them. Su Hua prefers to make her wines unfiltered so the natural fruit characteristics achieved in the vineyards are preserved and the wine is reflective of the region’s terroir.

Su Hua Newton (center) with Myself, Dave and our Elevator friends

After sharing a few laughs with the fabulous Su Hua, I moved on to the last wine of the evening: The 1994 Puzzle! It is Newton Vineyard’s iconic Bordeaux Blend, made up of Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot, and it is amazing! The wine burst in my mouth but rounded out like a cashmere scarf on my tongue. This is the type of wine you want to enjoy after a long day at work while reading a trashy novel! The Puzzle was served alongside the dessert course, which was an average chocolate torte of some-sort with berries. I honestly would have just preferred the Puzzle on its own or maybe with a small piece of aged Gouda.

Just as a few rain clouds started to gather up above we said our goodbyes and were on our way…down the stairs, you must be crazy if you think I would try to get on that elevator again!

Newton has definitely captured my attention with their wines and their lovely owner. I look forward to sampling more from their collection.

If you would like further information about Newton Vineyards, their website is: http://www.newtonvineyard.com/

If you are interested in visiting Newton, they offer Tours and tasting by appointment only Tuesday through Sunday from 11:00am to 2:30pm. Price is $35 per person.

Newton Vineyard

2555 Madrona Avenue

St. Helena, California 94574

Phone: 707.963.9000

BBQ in the City

Yesterday, on Saturday it doesn't matter Day, I wandered over to Madison Square Park to check out the 7th Annual Big Apple Barbecue Block Party! Some of the county's best Pitmasters were serving up their award-winning 'cue to us NYC foodies giving Shake Shack a run for their money. Other than straight BBQ the event also included a main stage with alternating Bluegrass performers, a Beer Garden, and small booths of goodies featuring the various sponsors.

As I fought my way through the floods of hungry people, while stopping along the way for a few free samples of Ice-Cream and Snapple Sno-Cones, I finally arrived at my destination of choice: The PIT! A few years ago, I had the pleasure of meeting the Pit's big boss Ed Mitchell at the James Beard Awards and have been dreaming about his BBQ ever since. He is very jolly man, known for cooking fantastic Eastern North Carolina-style 'cue, specializing in whole hogs. I eagerly got in the mile long line (in the rain) and began to wait for the melt in your mouth Pulled Pork sandwich he was dishing out.

Pitmaster Ed Mitchell in his overalls drinking a Bud

Waiting in the Rain

After about 25 minutes I finally had it! Not only was I excited about actually eating it, but it was also a pretty significant moment for me, as for those of you who know me well know I haven't eaten meat in over 4 months....so this little sandwich had a lot riding on it since I was about to brake my "meat free" streak. As I took my first bite, I fell in love all over again! It was perfectly tangy, salting, smokey, tender and delicious, served with a side of well seasoned slaw...YUM! It was worth the wait and indulging in a little meat (for the day). For more information on Ed, check out http://www.thepit-raleigh.com/

The Whole Hog Pulled Pork Sandwich

Happy Campers!

Take me out to the Ball Game

The New Yankee Stadium dishes out more than Peanuts and Cracker Jack at its premiere restaurant, NYY Steak---with an interior that pays homage to the boys in Blue and menu to boot, this 115 seat Yankee eatery offers an upscale alternative to standard stadium fair. NYY Steak is equipped with flat panel TVs continuously tuned to programs on the Yankees Entertainment & Sports Network, making up for its lack of a field view. Whimsical walls that boast original signatures of past and present Yankees, and framed pictures of baseball greats help create a club-level atmosphere.


Executive Chef Jason Tilmann, alum of David Burke & Donatella, crafts a hearty line-up of traditional steakhouse items and signature dishes---try the Iceberg Wedge Salad equipped with a shot of vodka and blue cheese stuffed olive to begin; or the plump Maryland Lump Crab Cakes with a bouquet of micro greens. Entrees go up to bat with some of New York’s famous Steakhouses---the 10 oz. U.S.D.A Prime New York Strip Steak with Au Poivre Sauce is prepared perfectly juicy; the larger than life Lemon Pepper Halibut served on the bone is flavorful and flaky; and Jeter’s favorite the Crispy Free Range Organic Chicken with guanciale polenta and wild mushrooms is comfort food at its finest. Satisfying sides include crispy garlic steak house fries, decedent lobster mac & cheese, and sautéed fresh asparagus. In place of a typical bread basket, Tilmann serves up his interpretation of a pretzel bagel with mustard butter to accompany the meal. Desserts hit a home-run with the Yogi Berra inspired Yoo Hoo Float; the majestic NYY Steak 151 Volcano made with a mound of vanilla bean ice cream covered in Heath Bar then flambéed table with a shot of 151; and a traditional New York Style Cheesecake. Note: On home game days, the restaurant will only be open to ticket holders.

Lemon Pepper Halibut

Hearty Sides: Lobster Mac & Cheese, Mushrooms and Asparagus

151 Volcano (Yum)

My review ( the more edited version) can be found at Gayot.com:
http://www.gayot.com/restaurants/nyy-steak-bronx-ny-10451_1ny090504.html