Barrio 47

Brunch will never be the same again. This is a VERY VERY late post and I am sorry to report that Barrio 47 has closed its doors. Though we only went once, it was one of the best brunch spots we've been to in NYC thus far. And that says a lot. But as being a foodist goes, you really must try a place at least once, so the consensus is clear. 

My cocktail was a strawberry lemonade punch which was delicious and strong. The perfect sweet and tart combination.

As my meal, I had their crab cake benedict with truffle fries. I say this time and time again, all truffle fries are not created equal. The truffle aroma and flavor, the spices, the parmesan, they were just mind blowing. The poached eggs were perfect with a savory hollandaise sauce dripping all over. And let's not forget the beautiful bed of salad lightly drizzled with a tangy, sweet vinaigrette.

To think we were finished with the flavor party. We had another thing coming! So, as a rule for brunching. No matter how much we've ordered, we always get a french toast for dessert to share. Now. This french toast was to die! It was the perfect challah. Quite wonderfully crispy all around and soft in the inside, the berries and powdered sugar were delightful. But wait a minute, the dipping sauce. It was a dulce de leche dipping sauce, which was by far the best I've ever had. It was scrumptious! So good that, though their kitchen was closing and transitioning for dinner, we asked for another and they graciously obliged. We were and french toast heaven! LOL

I really wish this place was still opened, or that we'd have another chance to go and order the same things. Or maybe something new. Till then, happy brunching!

Dominique Ansel's Cronut™

Yellow Peach Black Tea Cronut™ 
at Dominique Ansel Bakery, NYC

 This food blog would not be complete without the coveted Cronut™; a wonderful creation by baker extraordinaire Dominique Ansel. The Cronut™ is described as a croissant-doughnut hybrid, launched on May 10, 2013, on my birthday; I HAD to have one! With strict rules such as two Cronut™ pastries per person, it is no wonder that people flock from all across the globe and the demand is still extremely high. 

A co-worker and I decided we would give the Cronut™ a try. Yes, we planned to arrive at 6:30am. This was the best decision I've made this year yet! How can I describe it?? At first bite, you first noticed the lightness of the Cronut™. Layered beautifully with dusting of sugar, then you immediately taste the cream filling. Tasted more like a vanilla bean concoction with perhaps a hint of cocoa or coffee. The yellow peach icing added a bit of tartness, but none too overpowering. It balanced the sweetness of the layered sugary pastry. What I enjoyed most about the Cronut™ were the layers, you'd expect a flaky crust almost but it remained in tacked with very little mess. I must say, the best part of it all was the oozing of cream between each layer -- Amazing!

 

Yellow Peach Black Tea

If you have not already had one of these mouthwatering, heavenly goodness of a pastry...What are you waiting for?! Whatever you may have heard about the Cronut™, let me warn you, the craze is REAL! And the two-hour wait in line is well worth it.

There is however only one flavor of the Cronut™ pastry per month. I say, it does make for an interesting month. The month of August 2014 was the Yellow Peach Black Tea (pictured left), September is Bosc Pear & Sage, and for October, it is Pumpkin Chai with maple sugar.  What will they think of next??

But don't let me tell you all about it, go out
 there and try it!  

Katch Brewery & Grill

Chicken & Waffles at Katch Brewery & Grill

le Petit Champignon Brut Cuvee Imperiale

Hello all, it's been a long while. Not to say that I haven't been sampling a few heavenly dishes. However, this weekend was a treat. I am happy to report that I went to Katch in Astoria, NY and what a delight. We opted for their brunch with unlimited mimosa. The mimosa, I must say was pretty good; I realize that the quality of juices make an immense difference. We were handed an endless amount of le Petit Champignon Brut Cuvee Imperiale (right below) with item of your choosing; Bellini, Mimosa, Bloody Mary, Katch House Ale Brew. 



Above is a nice take on Chicken & Waffles that my friend ordered. A crispy, juicy chicken breast sandwiched in a homemade warm and buttery red velvet waffle. The chicken was topped with romaine lettuce and smoked apple aioli and served with a mound of tater tots and aioli mix. The cocoa in the waffle adds a different element. This is not for every taste buds, however, it does satisfy the sweet and salty craving.

Brunch Burger

After a long decision, I decided to go with the
Brunch Burger. A handcrafted Angus patty with smoked Gouda cheese, corned beef hash, a sunny side up egg, maple aioli on a lightly toasted english muffin served with fresh cut fries.

This was tasty indeed, not too greasy and the english muffin and sunny side up egg was a perfect touch. I love fries, so I only have good things to say about this lightly salted fresh cut delicacy!

Leave me a note to let me know what you have tried.

Seared Marinated Salmon

Thursday, August 7th, I had the divine pleasure of going to one of my favorite restaurants. One of my favorites because I get the same thing every time! Republic in Union Square is a noodle restaurant with fine broth noodles, rice dishes, etc. But it was the Seared Marinated Salmon (below) that first drew my attention.

You have yourself a hefty piece of perfectly seasoned salmon seared to a crisp, with delicious skin.

Seared Marinated Salmon at Republic - Union Square

Well, I prefer my salmon well-done. You can see the seasoning within the cuts. The salmon gently lay over a beautiful heap of curry rice with raisins and a nice side of pickled carrots and daikons to add the perfect touch of tang, sweet and sour crunch. So you have the savory of the salmon, the richness and sweetness of the curry rice with raisins, then a final BAM! of tart and crunch from the pickled veggies. OMG! If you aren't salivating, never mind that, you should be! I was sold at first bite and for the past several years, I have tried nothing else. I recommend the noodles as well, but it is of course wherever your taste buds take you.

Spicy Beef at Republic

Pictured to the left is the Spicy Beef broth noodles made with wheat noodles, rare beef, garlic, onion, lemongrass, chili peppers, bean sprouts, scallions, and fried shallots.

Remember food should always be a journey. Hope you definitely try either dish for yourself and tell me all about it.

Classic Cuban Sirloin

Mango Caipirinha
at Habana Room

This particular day my friend and I had a craving for Latin food. In my mind, what better Latin cuisine than Cuban delicacies. We went to a Cuban restaurant I recently discovered, to enjoy their Latin cuisine. The ambiance was very lovely with a small band playing Cuban music. After we were taken to our seat, I began my meal with a  delicious cocktail called, "Mango Caipirinha" (pictured to the right). The taste was a perfect blend of a Cuban mojito with a mango flavor. It was served in a goblet with a slice of lime for garnish. What I tasted was a perfect combination of mint leaves and lime juice. I loved the hint of sugarcane rum and the almond extract for flavoring. This  cocktail was definitely like liquid heaven in my mouth. The best cocktail I've ever had (I don't say that often), a prelude to a wonderful tasting adventure.

Chicken and Beef Empanada (above)

For starters, we decided on Chicken and Beef Empanadas, . We have all had our fair share of Jamaican patties, pastelitos or turnovers, but these empanadas are in a category of their own. They were absolutely divine; everything you'd expect from good homemade empanadas, with an even ratio of meat to crust. The filling was perfectly seasoned with just enough spices to bring out the flavors that we carnivores love. And yes, did we
                                                          love.

Encebollado "Cuban style Sirloin Steak"
at Habana Room

(Cuban Sirloin, caramelized onions, & chimichurri sauce)

For my entree, I decided on a Cuban classic called, "Encebollado", a Cuban style Sirloin Steak, with caramelized onions, and topped with a little chimichurri. The meal is served with two sides - I decided on white rice with black beans and sweet plantains. The first mouthful was pleasantly delightful. The sirloin had a nice balance of spices and acidity; the chimichurri was a beautiful touch. I loved the slight crunch the caramelized onions still had and "boy, was there a lot of flavor!". The rice was cooked to perfection and the black beans had a hint of basil, which was a tasty compliment to the meal. I must say that I really enjoyed this dish. I can't wait to try their other signature dishes!!
In the words of the Terminator, "I'll be back".

Why I love this blog?

This blog was created equal, but I cannot say the same for the food that we eat. I created this blog because I often talk about what I eat and get real excited about it. After a long thought for a suitable name, there you have it, "Food for Your Palate". Due to my love for food and eating all things yummy, I have learned to enjoy what I eat. Not just for the sake of sustaining my mere existence but also for the pleasure of my palate - that often forgotten crevice at the roof of our mouths. This blog is dear to me, I absolutely enjoy writing and why not about food. I want to share my experiences with you and I encourage you to share your food escapades with me. Feel free to post links or even make suggestions for places for me to eat. I am eager to hear how much you have learned to appreciate food, flavors that you identify, and any other little impact that reading this blog has had on you. I look forward to reading how you explored your palate. So, I say, "Get out there and taste!!".

Heritage Stew Chicken

Heritage stew chicken,
macaroni pie,
 with rice & peas at Sugarcane

If you love Caribbean food, you will absolutely love this stylish Caribbean cuisine. My new favorite restaurant is located in Downtown Brooklyn, NY area. I have been hearing so many good things about this restaurant, so what did I do you ask? I went to taste it for myself. I started the meal with a take at a Caribbean fruit punch, tasted more like a tropical punch; but tasty nonetheless. I immediately decided that I wanted chicken, but what kind of chicken was the question. I was torn between the usual jerk and stew chicken. After deciding on the main entree, I had a tough decision on choosing the two sides. The toss up was between rice and peas, macaroni pie, or sweet plantains (my favorite). I went with the rice and peas, and macaroni pie. I did not regret it. 

Another angle
(click picture for closer view)

The photo pictured to the left gives you a closer look of the stew and the brownish gravy. I dove right into the chicken, sampled a little piece for better savoring, and the first taste was Caribbean heaven! The stew on the chicken had a sweet taste with fresh herbs. After some research, the chicken was in fact braised with brown sugar, old oak rum, and Spanish thyme. Who would've thunk? It tasted like stew chicken should taste; it was not too spicy, it was just right. I made my way to the macaroni pie on my plate and kapow!! It was not stringy with loads of cheese like I like it, but it was loaded with flavor. Amazing! It was moist, macaroni cooked to perfection, and embellished with a lovely hint of grated Parmesan cheese. My favorite part of macaroni pie was the gratin, otherwise known as the crispy part. The top of the macaroni was nice and crispy from the baked cheese, but was in no way burned or even browning. It added a soulful pizazz to the meal - a Caribbean pizzaz that is. Now to the rice, it was flavorful, with a hint of basil, thyme, etc. The rice was not overcooked and soggy nor were the beans; it comprised a life of its own. It retained a rich flavor, as if this final side dish was cooked in the gravy. It made for a great ending. Did you notice the counterclockwise way that I sampled my dishes? Let's just say this meal was the perfect marriage.

I will definitely be heading back to try their many other dishes. I would love to hear about your experience and how well you married your flavors. Until then, "Get out there and taste!".