Amidst a stretch of nondescript Indian restaurants in Manhattan's East Village, The Eddy - a charming New American restaurant - appears to be the black sheep of Curry Row. But there is nothing disgraceful about being an outcast in this case. In fact, The Eddy stands out even more with its creative cocktails and flavorful fare that have delighted diners since it opened about 1.5 years ago.
DRINKS
While my typical go-to drink is a glass of Cabernet, I had to make an exception to try The Eddy's signature cocktail. From its expansive drink menu, the cocktail that immediately caught my eyes was the Bedrock Fizz.
Bedrock Fizz
This dreamy concoction combined Old Tom Gin, apricot brandy, and Aperol that has been infused with Fruity Pebbles. On top was a fluffy bed of meringue, which was created by shaking cream and egg white for approximately 30 minutes. The bartender then poured a glass of fresh seltzer for a dramatic rise of the meringue and sprinkled a spoonful of colorful Fruity Pebbles. Soon enough, I was drinking (...or perhaps, "biting" into) the most whimsical cocktail I have ever tasted.
APPETIZER
The Bedrock Fizz was just the beginning of my food journey at The Eddy, whose food menu draws flavors and inspiration from around the globe to spotlight seasonal produce and local proteins. The tapas-style appetizers were ideal for sharing. Some of my favorites included:
Crab Toast with Cilantro Aioli + Guajillo Chili
Atop a grilled, bite-sized toast sat a generous portion of lump crab meat mixed in with cilantro aioli. The crispy toast was then drizzled with guajillo chili sauce for a subtle kick of spiciness.
Butter Poached Barnstable Oysters with Sunflower Granola
I no longer have any qualms about eating cooked oyster after trying this dish. The plump, butter poached oysters were not only seasoned perfectly, but also topped with sunflower granola for that crunchy texture.
Beef Tendon Puffs with Dill Creme, Smoked Trout Roe, and Charred Onions
There was a lot going on in this dish. The airy, crunchy beef tendon puffs were dressed with a dollop of refreshing dill creme and topped with salty, smoked trout roe. The chef sprinkled charred onions (don't be fooled...it's not seaweed!).
ENTREE
I couldn't decide between land and sea for my entree. Luckily, the solution presented itself: Get both and share with my friend!
Seared Scallops with Pioppini Mushrooms, Cashews, and Bonito Carrot
Sometimes I receive a plate of food that is too pretty to eat - and this scallop dish was one of them. The plate included three plump scallops that were perfectly seared on the outside with charred edges and juicy, chewy inside. These scallops were laid on top of golden bonito carrot puree with a side of sauteed pioppini mushrooms, carrots, and other greens.
Wagyu Chuck Steak with Crisp Potatoes and Charred Lettuces
The medium rare wagyu chuck steak from The Eddy was so tender, and I finally understood what it meant by "melt in your mouth." The steak had just enough fattiness to add flavor without tasting too greasy. The crispy potatoes and charred lettuces on the side complement the dish.
DESSERT
No matter how full, there is always room for dessert! At this point, I was done deciding between option A and option B. I wanted to end the dining experience at The Eddy with a loud bang, and order all the desserts on the menu.
Malted Milk Ice Cream, Caramel Apple, and Cardamom Panna Cotta
The Eddy magically combined both sweet and savory flavors to its desserts. The creamy Malted Milk Ice Cream had oozing Amaro Abano foam on top with crunchy pistachio crumb and celery. The tender Caramel Apple with walnuts and smoked milk foam had crispy cheese cracker on the side for another layer of flavor. Finally, a bed of Concord grape ice topped with basil, olive oil, and sea salt laid atop creamy cardamom panna cotta for the perfectly refreshing way to end the meal.
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