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.

Excellent Appetizer, Decent Entree at Sufi

Sufi Restaurant in Punta Mita is a beautiful Mediterranean Restaurant featuring gourmet food. Its tucked away inside a gated golf course community.

I am not sure if anyone will hop in the food before/during/after eating...

All the seatings are outside overlooking the beach. I wonder what they do when it rains?

The menu was made out of thick cardboard-like paper.

Jalapeno margarita!

Asparagus cream soup with crouton. It was a mini, sippable appetizer.

Warm, housemade bread.

Appetizer special of the day: seared tuna pizza with arugula

I shared this with Preston because it was way too much for an appetizer.

There were huge chunks of seared tuna on top of crispy flatbread. I wasn't a fan of the creamy base, as well as the oily dressing on the arugula.

I have managed to cut it down to a somewhat biteable size.

Such a struggle! The tuna, per usual, was very fresh.

Caesar salad.

Three-tomatoes salad. The white thing in the middle is cream. Scary to think about.

Octopus and Calamari in a Three Chili Sauce: Sauteed octopus and calamari, served on a bed of warm black rice and drizzled with a basil pesto sauce. This was an excellent appetizer. The black rice tasted like risotto.

This was an excellent appetizer. The black rice tasted like risotto.

There was slightly too much oil though.

Seafood Paella with Lobster: a Spanish inspired medley of fresh sauteed seafood and flavorful rice, cooked in a fish and saffron broth with lime vinaigrette(no chorizo)

Yes, I asked for "No chorizo" in a paella. The waiter was shocked.

This was a huge portion!

Look at that lobster staring at me.

There were lots of shellfish on top and rice underneath.

A plump juicy shrimp on top of saffron rice.

More seafood!

The paella was cooked perfectly with the right balance between flavor and savoriness.

I love rice :)

Mahi Mahi Fillet Al Pastor with roasted pineapple, black rice with calamari ink and ground green tomato and avocado sauce

Another view...I am suspicious of the red oil at the bottom.

Rock Cornish Hen, Chef's Favorite: marinade with olive oil and fresh herbs grilled, served over potatoes, bell pepper strips, and mushroom with mustard sauce

Eh. I could care less about chicken.

Sufi Tampiquena: a Mexican classic, tender flank steak beef, served with chilaguiles in mole, panela cheese, poblano chili strips, and black beans fresh from the pot

Apparently the beef tasted just like galbi.

Profiteroles: puff pastry filled with vanilla ice cream with warm chocolate sauce.

Basically these were cream puffs filled with vanilla ice cream instead of cream, and drizzled with chocolate sauce.

Devoured.

Trio of sherbet: kiwi and two Mexican fruits

Sorbet is such a pleasant way to wrap up the dinner.

These were so refreshing! I wish I could remember what the Mexican fruits were called.

Can you tie the knot on the cherry?

The pool glistens/changes color at night.