Upscale Restaurant TBar Steak & Lounge On The UES Of NYC Delights Savory And Sweet Tastes

Nestled in NYC’s Upper East Side neighborhood, TBar Steak & Lounge is an upscale American restaurant featuring a delicious savory menu that consists of steak, seafood, and burger, as well as mouthwatering dessert menu of sundaes and apple cobbler.

Yellowfin Tuna Tartare

The fresh yellowfin tuna is seasoned with soy, ginger, and sesame oil and topped with crispy chips, a side of frisee salad, and toasted baguette.

Pizza Margherita

Simple yet perfectly executed, the Pizza Margherita features super thin and crispy dough topped with copious amount of cheese and tomato sauce.

Guacamole

Perfect for sharing, the guacamole at TBar includes chunks of fresh avocado, cilantro, tomato, and onions with a kick of spice. The guacamole is served with a side of chips and crudites of celery and carrot sticks.

Aged NY Strip

The certified Black Angus Aged NY Strip is seasoned with kosher salt and black pepper, and comes with three different sauces: bearnaise, poivre, or steak sauce. The steak is lean, tender, and juicy all at the same time with crusty exterior full of flavors.

Crusted Tuna

The tuna - raw in the center and cooked on the outside, is crusted with a medley of sesame seeds. The tuna is served over a bed of seaweed salad and soy sauce with pickled radish in the center.

Crispy Long Island Duck

Sitting on top of sweet potato mash and orange glaze are two pieces of juicy, tender duck legs with perfectly crispy skin.

Strawberry Sundae

This dessert is every strawberry lover’s dream. Creamy strawberry ice cream is sandwiched in between moist shortcake and served with fresh strawberries, meringue, and whipped cream.

Warm Apple Crisp

The warm apple cobbler featuring sweet, crispy granny smith apple pieces and crusts is topped with a scoop of vanilla ice cream drizzled with caramel sauce.

Kings Co Imperial In Williamsburg Delivers Delicious Homemade Dumplings And Chinese Dishes

Nestled in a hip neighborhood in East Williamsburg, Kings Co Imperial serves Modern Chinese cuisine with regional influence.

Soup Dumplings

The Soup Dumplings at Kings Co Imperial are so popular that it’s not even on the menu. You have to be “in-the-know” to order these limited quantity (only 30 servings each night!) menu item. The chewy dumpling skins are filled with juicy soup and pork meat.

Dan Dan Mian

The chewy egg noodles are mixed in spicy chili oil and topped with scallions, minced pork, ground peanuts, and Sichuan pepper. If you are a fan of spicy dishes, you will certainly love the Dan Dan Mian.

Crispy White Radish Cake

The radish cake, made with white radish, Lap Chong sausage, and rock shrimp, has perfectly crispy exterior. The cakes are topped with sweet soy glaze sauce and scallions.

Tea Smoked Mu Shu Duck

Served with warm homemade pancakes, the Tea-Smoked Mu Shu duck includes julienne vegetables like red pepper, onions, carrots, and scallions along with tofu, mushroom, and savory duck.                        

Freud In NYC’s Greenwich Village Offers Eclectic Menu With Delicious Austrian Fares

Freud offers a contemporary take on brasserie fare inspired by turn-of-the-century Vienna in the Heart of Greenwich Village.

P.E.I. MUSSELS

P.E.I. mussels, which are rich in protein and minerals while low in fat and cholesterol, are steamed in light sauce basque with flavorful roasted garlic and marjoram pesto. Dip the toasted French bread into the jus to soak up all the flavors.

HOME MADE TAGLIATELLE

Perfectly al dante, hand-made tagliatelle is mixed in with savory sausage, fennel, maple, diced apple, and chestnut. The creamy, rich sauce of the pasta is balanced with sweet and savory flavors from the maple, apple, and sausage.

FREUD BURGER

The famous Freud Burger features ground beef patty topped with farmhouse Cheddar, onion jam, and diced beets in between grilled potato buns. While the beef patty is a bit on the drier side, the flavors from the sweet onion jam and cheddar add to the juiciness. The burger is served with a side of pickles, crispy pommes frites, and horseradish ketchup.

LONG ISLAND DUCK

The strip of lean cut long island duck with a layer of juicy fat is cooked to perfection in medium-rare. The duck is served with bourbon-glazed sunchoke and toasted farro over Chasseur sauce.

SCHNIZ’WICH

The newest menu on the lunch menu, the Schniz’wich features wiener schnizel (fried heritage pig) with pickled cabbage, paprika, aoili, and topped with fried egg in between potato buns. Like the Freud Burger, the Schniz’wich is served with a side of pickles and pommes frites.

From Appetizer To Entree To Dessert, Here Are Every Shareable Items To Enjoy At Mr. Chow

Enjoy an authentic, family-style Chinese dinner at the iconic Mr. Chow, which boasts 7 locations around the world from NYC to Las Vegas to London. Mr. Chow recently unveiled three of its famed sauces - Fiery, Hoisin and Chile - that the fans of Mr. Chow can purchase and cook at home.

APPETIZER

1. Fresh Clams with Rice Cake 

Delicate yet plump baby clams in shells are sauteed with bite-sized slices of chewy glutinous rice cakes and Shepherd’s Purse greens in thick oyster sauce. The perfect dish to entice your appetite!

2. Shanghai Little Dragon

Place the piece of the soup dumpling on a spoon, poke a little hole, and let the juice seep out. Inside the delicate skin of the dumplings, you will find hearty broth and meat that warms your soul.

3. Pot Stickers

As delicious as they are beautiful, these pan-fried pot stickers - either filled with meat or vegetables - have perfectly crispy exterior with chewy interior. On top of the pot stickers are crunchy chips that taste like potato.

ENTREE

4. Dressed Dungeness Crab

Lump Dungeness crab meat taken off the shell are gently folded into a cloud of egg whites in this unique, fluffy dish. Mixed in with thick, gravy-like white sauce, eating this dish feels like floating on a bed of cloud.

5. Gamblers Duck

Tender and crispy duck is served with steamed pancakes, plum sauce, and julienne cucumber and scallion. The duck has beautifully crispy skin with juicy meat. This DIY dish is fun to prepare and even more delicious to eat.

DESSERT

6. Chocolate Lava Cake

Every chocolate lover’s dream, this dessert has everything to satisfy your sweet cravings. The warm, moist chocolate cake is filled with indulgent fudge that flows out like lava. The cake is topped with a scoop of rich vanilla ice cream that you can enjoy with the chocolate swirl on the plate.

A SF Restaurant Where You Can Dine in Harmony with Nature

Founded in 2011 by a husband-and-wife team, Adam and Stacy Jed, Bluestem Brasserie is a chic, urban restaurant that highlights an expansive menu created with fresh, seasonal ingredients. With a special focus on providing a dining experience that works in harmony with nature, Bluestem Brasserie highlights local, sustainable ingredients from small farms that specialize in the likes of grass-fed beef and free-range chicken. The brasserie, which boasts a stylish yet relaxed ambiance, is conveniently located in the midst of San Francisco's bustling Financial District and Union Square.

Seared Spanish Octopus ($15)

To start, the Seared Spanish Octopus ($15) was the perfect first course to amp up our appetite. The dish seamlessly fused different ingredients, flavors, and textures. The plate included a generous portion of tender, chewy octopus legs with crispy, house-made rice crackers, marinated Bloomsdale spinach, and spicy, pickled Fresno chilies over a puree of creamy black sesame sauce.

Sweet Potato Gnocchi ($22)

While the vegetarian entree of Sweet Potato Gnocchi ($22) is listed under "Mains," we ordered this dish to share - and what a great decision as it was my favorite of the evening! The sweet potato gnocchi was fluffy like a bed of pillows. Together with the creamy chestnut-sherry purée, chestnut cubes, cultivated mushrooms, and crispy sage, this gnocchi plate will remain as one of the top dishes I have tried.

 Seared Liberty Duck ($31)

The entree menu at Bluestem Brasserie is a carnivore's dream, featuring meats that range from chicken to pork to lamb to beef. My choice for the evening was the Seared Liberty Duck ($31) over a bed of Brussels sprout hash with duck confit and farro. Underneath it was a golden yellow puree of spiced butternut squash and sharied cherry-port sauce. The dish was as delicious as it was colorful - I especially enjoyed the interplay between sweet and savory from the butternut squash and the cherry-port sauce. The hash would have been a bit more pleasing to the mouth had it not been seasoned with too much salt.

Butter Poached Filet Mignon & Prawns ($48)

Another highlight from the entree was the Butter Poached Filet Mignon & Prawns ($48) with sauteed spinach over green peppercorn brandy sauce. The grass-fed filet showcased the ethos that Bluestem prides in: sustainability. The medium rare filet was tender and juicy, while the gulf prawns had beautifully crispy exterior with moist interior. 

Meyer Lemon Citrus Cheesecake($22)

While we were quite satiated by now, we couldn't say no to dessert upon seeing whimsical menu items like "Blondies Have More Fun" and "Snap, Crackle, Pot de Creme." The Meyer Lemon Citrus Cheesecake ($11) on shortbread crust was topped with a beautiful meringue of toasted marshmallow, dried fruit compote of raisins and cranberries, and sugared orange peel.

Snap, Crackle, Pot de Creme ($11)

What an appropriate name for the dessert, Snap, Crackle, Pot de Creme ($11), as it was the perfect onomatopoeia for what we received. This delectable pot of rich, milk chocolate custard was complemented by dense, almond macaroon, candied kumquats, a dollop of sweet cream, and toffee brittle with rice krispies for that kick of crackle. One bite of this melt-in-your-mouth dessert was enough to make me shout, "Oh snap - I will be back for more!"

Memorable Culinary Journey Through The France’s Burgundy Region At RN74 In San Francisco

RN74

Embark on a delectable culinary journey that highlights the cuisine and wine of France’s Burgundy region when you dine at RN74. Located in San Francisco’s SoMa neighborhood, the restaurant is appropriately named after Burgundy’s famous highway, Route Nationale 74. In addition to a carefully curated selection of wines from regions of Burgundy and beyond, RN74 boasts an impressive menu that fuses the sophistication of French cuisine with the modernity of American influences.

Wild Gulf Snapper Crudo ($17)

Start the journey with Wild Gulf Snapper Crudo ($17). This refreshing dish features three slices of fresh snapper sashimi topped with thinly sliced green apple, beets, beech mushroom, wild herbs, and a sprinkle of spicy cayenne for an additional kick to the senses. The spoonful of caviar on top of the snapper, as well as the white soy vinaigrette, provides savory balance to the dish.

Hand-Cut Chitarra Pasta ($22)

Another highlight from the appetizer menu is the Hand-Cut Chitarra Pasta ($22). Accompanying a bed of al danta pasta are braised clams, guanciale (Italian cured meats), uni, and razor clam shell filled with crunchy breadcrumbs. The foamy uni carbonara sauce on the side is rich and creamy, presenting the perfect enhancement to the dish.

Smoked Bone Marrow ($16)

Don’t forget to order the Smoked Bone Marrow ($16) for the table. The dish may be a bit too rich and heavy for one person to enjoy, but perfect to share. The bone marrow, topped with smokey oxtail marmalade, Vadouvan butter, and lemon confit with thickly sliced, toasted sourdough bread on the side, oozes so much intense flavors as it melts in your mouth.

Porchetta Style Rabbit Pate ($18)

By far the most beautiful and colorful item on the menu, the Porchetta Style Rabbit Pate ($18) is a unique dish that resembles a savory yule log cake. The smooth and creamy rabbit pate packs bits and pieces of carrots, peas, and asparagus. It is wrapped in crispy prosciutto and topped with generous shavings of truffle. On the side are crispy, tempura fried sweetbreads in sweet and sour sauce and pickled vegetables over lyonnaise vinaigrette.

Caramelized Scallop Bouillabaisse ($36)

The name Caramelized Scallop Bouillabaisse ($36) is somewhat of a misnomer. While the plump scallop, which is seared perfectly crispy on the outside and juicy, almost raw on the inside, is certainly delicious, there is much more deliciousness contained in this bowl of bouillabaise than what the name indicates. The stuffed Monterey baby squid, giant gulf prawn, and nori crouton all accentuate the dish. The broth, however, could have been seasoned with slightly less salt as it unfortunately overpowered the seafood.

Coffee-Brinded Duck Breast ($36)

Even though the dish lacks intense coffee flavor, the Coffee-Brinded Duck Breast ($36) highlights an interesting interplay between savory and sweet with medium rare duck breast, blood orange sauce, and puree of butternut squash. The leanness of the duck breast is also accented by the slightly fattier, but much more tender confit of duck leg.

Mont Blanc Aux Noyer ($11) and Verrine Au Citron Et Au Pastis ($11)

Wrap up this fabulous culinary journey with delicate yet rich desserts. Mont Blanc Aux Noyer ($11) features apple compote and vanilla creme that has the softness and creaminess of soft serve ice cream, all sandwiched by a wall of crunchy walnut tuile. The deconstructed Verrine Au Citron Et Au Pastis ($11) is a refreshing lemon mousse dessert with layers of star anise cremeux and moist anise cake. This concludes the unforgettable trip along the delectable menu of RN47, but there are many roads not taken - and I will certainly come back for more.

Eclectic French-Cuban Cuisine at Chez Henri

Chez Henri offers a dynamic fusion of French and Cuban cuisine. Since it opened its doors in 1994, Chez Henri has received wide acclaim in the culinary world, having won several Best of Boston awards like "Best French Restaurant," "Best First Date Restaurant," and "Best Fusion."

The Pan-Roasted Long Island Duck Breast with a Rhubarb Ginger Gastrique, Citrus Salad, and Yuca Roesti. The duck breasts were sliced bite-size for the convenience of consumers. Instead of the ubiquitous mashed potato, the mashed yuca added nice color and different flavors. The salad on the side was a bit bland.

Criollo Bouilabaisse, or Latin-Spiced saffron fish stew with fresh New England shellfish and a chipotle-garlic rouille. This dish is a seafood lover's dream, with lots and lots of clams, mussels, shrimp, fish, etc. The broth had pretty strong tomato taste with hint of spices.

The Braised Lamb & Goat Cocido with handmade pasta and West Indies spices. This dish was also broth-y, with a handful of pasta in the middle with braised lamb and goat surrounding it.

Steak Frites...what an All-American dish. It had a chunk of grilled NY sirloin with crispy fries and green peppercorn-dijon cream sauce.

Finally, the dish that I settled for was the special of the night: Red Snapper filet steamed in banana leaf with coconut rice and shrimp-mango escabeche. To be honest, I was a bit shocked to see fully-scaled red snapper underneath the banana leaf. I couldn't really taste the scent from the banana leaf. Also, the coconut flavors in the rice was a bit too strong.

Presentation Matters: Gnocchi and Duck Dish at Chez Henri

You would be immediately censured as being too shallow if you judged people based on their looks. But when it comes to food, I am a firm believer of the phrase that prettier food tastes better.

One such restaurant that focuses on the quality of presentation as well as the taste is Chez Henri, which offers a dynamic fusion of French and Cuban cuisine. Since it opened its door in 1994, Chez Henri has received wide acclaim in the culinary world, having won several Best of Boston awards like “Best French Restaurant,” “Best First Date Restaurant,” and “Best Fusion.”

Upon entering the restaurant, my dining partner and I were greeted by a hostess who seated us on a candle-lit table. Other than the fact that the dim lighting made it hard for me to read the menu, the ambiance radiated warmth and comfort.

We were munching on slices of French bread when the waiter brought our entrees. Despite my aversion to cheese, I decided to get the Seared Ricotta & Semolina Dumplings ($24) because I was craving the chewy texture of gnocchi. What surprised me the most about the dish was its stunning presentation. 

About a cup of gnocchi in the shape of mini marshmallows was placed on the center of a white rectangular plate over purplish red puree of roasted beet and carrot. A sautéed medley of glazed broccoli, cauliflowers, summer squash, and carrots was served on the side to satisfy my daily servings of vegetables. 

The lightly seared ricotta sprinkled on top added light crispiness to the doughy gnocchi.

My friend’s entrée, Pan Roasted Long Island Duck Breast ($28), didn’t disappoint either. On top of the rhubarb ginger gastrique, or caramelized sugar sauce deglzed with vinegar, laid pre-cut slices of medium rare duck breast that were juicy without being too tough. 

A bed of citrus salad on the side with poached pear offered a little crunch from the arugula, while the mashed sweet potato found a perfect medium in texture between runny and coarse.

Indeed, the presentation of food matters, but I think the food at Chez Henri would have tasted great even if I had been blindfolded.

Located on Shepard Street near the Quad, Chez Henri (http://chezhenri.com/) is open for dinner seven days a week and for Sunday brunch.