NYC’s A.G. Kitchen Fuses Tantalizing Flavors Of Latin American And American Cuisines

Located in NYC’s Upper West Side, A.G. Kitchen features a delicious blend of Latin American and American cuisine by celebrity chef Alex Garcia.

CRISPY CALAMARI

Served over thinly sliced cucumbers, the Crispy Calamari is the perfect appetizer to start your dining experience at A.G. Kitchen. Just out of the fryer, the piping calamari is tossed in sweet Dominican honey glazed and topped with sesame seeds and organic sprouts for an extra crunch.

BRAISED SHORT RIBS AREPA

On top of crunchy, crispy sweet yellow corn cake is a generous serving of tender, braised short rib. The delicious arepa is finished off with sour cream, pickled onions, tomatoes, and arugula.

GARCIA’S SEAFOOD “PAELLA”

You will feel like being under the sea when presented with the Garcia’s Seafood Paella. This visually striking dish is topped with generous portions of seafood, including lobster tail, mussels, clams, and shrimp, as well as chorizo and chicken sautéed in saffron rice with peas, peppers, and other vegetables.

SAMBA CHICKEN

Served on a silver tray with two different sauces, the Samba Chicken is marinated for 24 hours in dry charcoal rub. This juicy, Brazilian style chicken is accompanied by honey glaze and A.G. Spicy Mojo sauce, and comes with a side of veggie or starch that ranges from asparagus and mashed potatoes to mushrooms and tamales.

BANANA MANIA

No matter how full you are, you still need to order dessert at A.G. Kitchen. The Banana Mania features two thick slices of warm banana walnut breads with caramelized banana and topped with vanilla ice cream, whipped cream, a drizzle of caramel sauce, and powdered sugar. Heaven in your mouth!

TRADITIONAL FLAN

The rich Traditional Flan made with condensed milk is sweet and moist. Topped with fresh strawberries and mango, the flan is served with a side of whipped cream for additional sweetness.

Pair California Wines With Tapas-Style Dishes At A SF Wine Bar That Boasts The City’s Largest All-CA Wine Collection

First Crush

Boasting the largest all-California wine collection in San Francisco, First Crush Restaurant & Wine Bar - located in the heart of Union Square - pairs an impressive selection of carefully curated California wines with mouthwatering, tapas-style dishes that highlight local, organic ingredients.

First Crush

First Crush has garnered numerous accolades for its wine selection, including the Wine Spectator Award of Excellence that it has received since 2001. Upon browsing the wine menu, I was not only impressed by the comprehensive, all-California wine list that fully captured the beauty of the wines grown in this region, but also by the whimsical names given to the wine flights. Don’t the names like Bouquet of Rose andPleasure of Pinot just tickle your tongue for more?

While First Crush is best known for its wines, I also enjoyed the food menu featuring New American cuisine with a Californian influence. I would highly recommend ordering the wine flights and small plates to share - as a caveat, the portion for these “small plates” are rather large!

Fritto Misto ($14)

Think of this plate as everyone’s beloved fried calamari, but with an addition of rock shrimp as well as jalapeno, Fresno chili, and green onion for an extra layer of spiciness. While I would have preferred the the sauce to be on the side to prevent the shrimp and the calamari from becoming soggy, the sweet and spicy sauce really made the Fritto Misto special.

Roasted Trio of Organic Beets ($15)

Chunky pieces of juicy gold and red beets with ornamental kale, pistachios, Laurel Chenel goat cheese, tangerine pieces, and watermelon radish were tossed in white balsamic vinaigrette to create this plate of fresh, colorful beets salad. I loved the interplay of different textures, from the creamy goat cheese to the crunchy pistachios.

Cabernet Marinated Mini Lamb Lolipops ($20)

Even though it was cooked a bit too well done for my liking (I personally prefer my red meat to be rare), the lamb lollipop had beautiful sear on the outside on top of creamy, triangular piece of polenta with mushroom bits and micro greens. The lamb was glazed with Cabernet-infused demi glace to accentuate the rich flavor.

Ahi Tuna Tartare ($18)

Fresh chunks of tuna sashimi was mixed in with avocado, cucumber, red onion, jalapeno, Meyer lemon, and daikon sprouts, and then topped with a dollop of wasabi caviar over a bed of green seaweed. The side of crispy taro root chips and a drizzle of wasabi aioli on the plate complemented the tuna tartare perfectly.