TIRED OF ORDER REGRET? TIRED OF BEING TOO FULL OR STILL HUNGRY? WELL LOOK NO FURTHER! Follow these suggestions and leave your dining experience 100% satisfied. Because, let's face it, if you're not, there's no money back guarantee.
For every restaurant, I will list appetizers, entrees and (sometimes) drinks and desserts that I firmly believe constitute the perfect order. I have divided my choices into starters and substitutes. My subs are those dishes that play well, but are not as consistent winners.
NOTE: All recommendations are based on dining parties of two. However, if you are more than two people, stick to these dish recommendations and just order more. Of course, palates differ. But, if you choose to add new dishes from the menu, do so at your own risk.
For every restaurant, I will list appetizers, entrees and (sometimes) drinks and desserts that I firmly believe constitute the perfect order. I have divided my choices into starters and substitutes. My subs are those dishes that play well, but are not as consistent winners.
NOTE: All recommendations are based on dining parties of two. However, if you are more than two people, stick to these dish recommendations and just order more. Of course, palates differ. But, if you choose to add new dishes from the menu, do so at your own risk.
Nobu
Drinks:
- Lychee Martini: if you're a girl, it's the best in the city. If you're a boy, it's the best in the city, too, but I doubt you're really a fan of the lychee martini.
Appetizers:
STARTERS:
- Creamy Spicy Rock Shrimp Tempura: One of Nobu's specialties, this rock shrimp tempura will NEVER disappoint. Not too doughy, not too crispy, not too greasy and perfectly spicy, this rock shrimp has yet to be beat in New York City (although Buddakan's is a close runner up-- see below). This order is a must for ANYONE eating at Nobu. My ONLY recommendation is to get an extra side of the creamy spicy mayo to put on it. It'll add that little extra something your mouth craves.
- Fresh Yellow Tail Sashimi with Jalepeno: Party.In.Your.Mouth. Six strips of the freshest yellow tail sashimi form a pretty little flowerlike shape with a perfectly round hole in the middle to house a parsely garnish that sits comfotably front and center. Yet, this leafy center piece is mostly there to mimic the green color palate that comes from the real star of the dish: the explosive flavor of the jalepeno. Whether you're a feisty little thing who likes a kick in your bite or a sensitive diner who prefers subtle flavors that come forth the more you move your tongue around your palate, this dish offers it all. Eat it with the full jalepeno, you have your kick. Without it, you have your subtle flavor. But, let's not forget about the sauce. A simple yuzu and soy sauce is generously drizzled over the dish, adding the final component that will change the experience from a chill hang out in your mouth to a complete rager.
-Toro Hagashi Part II (**This item is not on the menu, but the waiters will know what you're talking about. You may even get a little wink for being in the know. Take this insider tip as a thank you for visiting my website and share it at your own discretion): New Yorkers can finally breath for a moment, push body image issues aside, and begin to appreciate a little bit of chub, as toro is the fattiest and most delicious part of tuna. Each piece comes with perfect flavor and texture, topped with pickled mushrooms and some crispy topping. (I want to say this is dichon but don't hold me to it). Anyway, take the succulent, fresh, flavorful tuna; pair it with the mushrooms, crispy undetermined veggie; add a little soy and yuzu sauce; and, I, Toro Hagashi Part II, see your Fresh Yellowtail Sashimi with Jalepeño rager, and raise you a rave.
SUBSTITUTES:
- Miso Cod
- Lobster and Shitake Salad
Main Courses:
STARTERS:
-Scallops with Jalepeno Salsa: (**This item is also not on the menu, but once again the waiters will know what you're talking about. If you order the toro AND this dish, you may as well be a VIP client and, if you're on a first date...well, we all know what looking like a VIP will get you ;) ) These perfectly seared, pearly white little nuggets are served over a bed of brussels sprouts (Turns out it's brussels sprouts not brussel sprouts. You learn something new every day). I'm tired of hearing popular culture references to brussels as a child's worst fear, being grouped together with broccoli and peas. Obviously Doug Funny and the Rugrats never tried Chef Nobu Matsuhisa's Scallops with Jalepeno Salsa. The combo of texture between the velvety scallop and the crunchy outer shell of the brussels sprout is enough to justify their presence in the dish. But, why stop there, much of the contribution of the sprout is to mimic the vibrant taste and appearance of the jalepeno salsa. Chopped jalepeno, garlic, coriender, and onion combine to create an otherworldly condiment for an already excellent dish.
SUBSTITUTES:
-** Shrimp Tempura Roll: NOTE: This is not exactly a substitute, since it is just as wonderfully and consistently delectable as a starter. It is listed under substitutes because I feel that at sushi restaurants, such as Nobu, whether you get sushi or a cooked entree is more of a game-time decision based more on mood than the deliciousness of the dish. At Nobu, all sushi is good sushi, but this lobster tempura roll is my personal favorite.
Desserts:
STARTERS:
- Mochi Ice Cream: So much of the joy of eating comes from how much fun you have doing it. I'm not talking about how many jokes are told at the table or how many surprise sake bombs you can make your friend do. I'm taking about the actually cheer that comes from the act of eating itself, and what could be more fun that trying to eat ice cream with a fork. I always welcome challenges posed by food. I am a competitive eater and will always accomplish the task at hand. So, now that we have assumed my triumph over my mochi ice cream, let us delve into what comes once my bite hits my mouth. For those of you who are new comers to mochi ice cream, mochi is a Japanese rice cake made of pounded sticky rice. These pleasantly chewy rice cakes serve as the wrapping for the creamy balls of ice cream that come in a variety of flavors including vanilla, chocolate and, my favorite, green tea. Now, we can finally leave behind our shameful addiction to bon bons and dibs, and trade their chocolate hard shell exteriors in for the oh-so-much-more texturally interesting mochi. OH! And the best part, each ball is cut into two so each diner can try one half of every flavor.
- Lychee Martini: if you're a girl, it's the best in the city. If you're a boy, it's the best in the city, too, but I doubt you're really a fan of the lychee martini.
Appetizers:
STARTERS:
- Creamy Spicy Rock Shrimp Tempura: One of Nobu's specialties, this rock shrimp tempura will NEVER disappoint. Not too doughy, not too crispy, not too greasy and perfectly spicy, this rock shrimp has yet to be beat in New York City (although Buddakan's is a close runner up-- see below). This order is a must for ANYONE eating at Nobu. My ONLY recommendation is to get an extra side of the creamy spicy mayo to put on it. It'll add that little extra something your mouth craves.
- Fresh Yellow Tail Sashimi with Jalepeno: Party.In.Your.Mouth. Six strips of the freshest yellow tail sashimi form a pretty little flowerlike shape with a perfectly round hole in the middle to house a parsely garnish that sits comfotably front and center. Yet, this leafy center piece is mostly there to mimic the green color palate that comes from the real star of the dish: the explosive flavor of the jalepeno. Whether you're a feisty little thing who likes a kick in your bite or a sensitive diner who prefers subtle flavors that come forth the more you move your tongue around your palate, this dish offers it all. Eat it with the full jalepeno, you have your kick. Without it, you have your subtle flavor. But, let's not forget about the sauce. A simple yuzu and soy sauce is generously drizzled over the dish, adding the final component that will change the experience from a chill hang out in your mouth to a complete rager.
-Toro Hagashi Part II (**This item is not on the menu, but the waiters will know what you're talking about. You may even get a little wink for being in the know. Take this insider tip as a thank you for visiting my website and share it at your own discretion): New Yorkers can finally breath for a moment, push body image issues aside, and begin to appreciate a little bit of chub, as toro is the fattiest and most delicious part of tuna. Each piece comes with perfect flavor and texture, topped with pickled mushrooms and some crispy topping. (I want to say this is dichon but don't hold me to it). Anyway, take the succulent, fresh, flavorful tuna; pair it with the mushrooms, crispy undetermined veggie; add a little soy and yuzu sauce; and, I, Toro Hagashi Part II, see your Fresh Yellowtail Sashimi with Jalepeño rager, and raise you a rave.
SUBSTITUTES:
- Miso Cod
- Lobster and Shitake Salad
Main Courses:
STARTERS:
-Scallops with Jalepeno Salsa: (**This item is also not on the menu, but once again the waiters will know what you're talking about. If you order the toro AND this dish, you may as well be a VIP client and, if you're on a first date...well, we all know what looking like a VIP will get you ;) ) These perfectly seared, pearly white little nuggets are served over a bed of brussels sprouts (Turns out it's brussels sprouts not brussel sprouts. You learn something new every day). I'm tired of hearing popular culture references to brussels as a child's worst fear, being grouped together with broccoli and peas. Obviously Doug Funny and the Rugrats never tried Chef Nobu Matsuhisa's Scallops with Jalepeno Salsa. The combo of texture between the velvety scallop and the crunchy outer shell of the brussels sprout is enough to justify their presence in the dish. But, why stop there, much of the contribution of the sprout is to mimic the vibrant taste and appearance of the jalepeno salsa. Chopped jalepeno, garlic, coriender, and onion combine to create an otherworldly condiment for an already excellent dish.
SUBSTITUTES:
-** Shrimp Tempura Roll: NOTE: This is not exactly a substitute, since it is just as wonderfully and consistently delectable as a starter. It is listed under substitutes because I feel that at sushi restaurants, such as Nobu, whether you get sushi or a cooked entree is more of a game-time decision based more on mood than the deliciousness of the dish. At Nobu, all sushi is good sushi, but this lobster tempura roll is my personal favorite.
Desserts:
STARTERS:
- Mochi Ice Cream: So much of the joy of eating comes from how much fun you have doing it. I'm not talking about how many jokes are told at the table or how many surprise sake bombs you can make your friend do. I'm taking about the actually cheer that comes from the act of eating itself, and what could be more fun that trying to eat ice cream with a fork. I always welcome challenges posed by food. I am a competitive eater and will always accomplish the task at hand. So, now that we have assumed my triumph over my mochi ice cream, let us delve into what comes once my bite hits my mouth. For those of you who are new comers to mochi ice cream, mochi is a Japanese rice cake made of pounded sticky rice. These pleasantly chewy rice cakes serve as the wrapping for the creamy balls of ice cream that come in a variety of flavors including vanilla, chocolate and, my favorite, green tea. Now, we can finally leave behind our shameful addiction to bon bons and dibs, and trade their chocolate hard shell exteriors in for the oh-so-much-more texturally interesting mochi. OH! And the best part, each ball is cut into two so each diner can try one half of every flavor.
Buddakan
Drinks:
- The Charm: Sorry fellas, once again, this may be a female-targeted recommendation. Actually, lets go off on a minor tangent and be real...it's most likely that any drinks I recommend on this site will, in fact, be geared toward women. Sincere apologies. However, although I can appreciate a juicy burger or a 12 oz steak at PJ Clarks, I somehow managed to miss my education on scotch, bourbon, and other alcohols that may be termed "masculine." At the risk of being attacked as an outrageous sexist, I have an inkling that the bubble-berry combo may be a better accessory to the frilly cocktail dresses doned by female diners than the business suits worn by much of Buddakan's male clientel. This cute little drink is a prosecco-based cocktail that, as its name promises, charms the palate with its freshness and fizz.
Appetizers:
STARTERS:
- Edamame Dumplings: Whenever I take someone to dinner at Buddakan I immediately gush, "Wait until you try the edamame dumplings." UGH, the frustration that boils inside me when my friend replies, "What....really? That sounds mad weird, yo." (Obviously, I frequently dine with rap artists). But in complete seriousness, this ignorant response, delivered in whatever dialect, is always equally disheartening. These little packages are enough to make a diner cancel the rest of his order and put in for five more of these babies. Their doughy exterior serve as the wrapping to a smooth, creamy, filling; a filling that you KNOW must contain edamame beans, but a filling that is so flavourful and comforting that you can sit the entire dinner pondering the mystery of what kind of dumplings the edamame dumplings are. So, get off your ignorant high horse, stop envisioning a Chinese takeout wanton filled with beans, and order these spectacular bundles of joy that float atop a thin layer of aromatic broth.
- Chili Rock Shrimp: Remember when I said this rock shrimp comes second to that of Nobu? You may need to remind me of that after I get done describing this dish. It's that good. In fact, let's avoid ranking them and just, for now, say they are different. They are different in the way they are made and served, and thus, they are quite different in the way they taste. This chilli rock shrimp is not served on a bed of lettuce. Instead, it comes as a larger portion on a square plate. Watch as this mound of zesty goodness approaches your table and begin to grab your fork so you can make sure to serve yourself the best bites (you know, those bites that are proportionately covered in sauce , and have a good dough to shrimp ratio). This presentation trumps that of Nobu's, where many fewer shrimp come in a bowl and sit on a bed of greens, so that excitement fails to build when the plate is brought out, as you can barely see the dish you await. The shrimp in Buddakan's rock shrimp are much smaller, BUT this makes them crispier, giving them a nice bite- size crunchy kick. But, let's remember that this ain't no compare and contrast essay, it's a forum for me to tell you what I think of each dish and, Nobu or no Nobu, this Buddakan ChilI Rock Shrimp is damn good.
SUBSTITUTES:
- General Tso's Dumplings
Main Courses:
STARTERS:
- Sizzling Short Rib: "I can't believe it's not butter." It's pretty obvious where the ad man behind this popular tagline found his inspiration. I mean, I know I'm eating a hunk of meet but the truth is, between the ease at which my fork glides and its ability to sooth the palate with every bite, I truly can't believe it's not butter. This beautiful piece of delicate meat is served on a bevy of rice noodles that can be playfully twirled around the piece of meat and accompanying sauteed mushroom garnish. This way, you can combine two of the three most important parts of eating: making the perfect bite and having fun while engaging in the physical act of constructinon. NOTE: if you haven't figured it out by now, the third most important part of eating is how the food actually tastes, DUHHHHH.
- Glazed Alaskan Black Cod: Thank God it's not another miso cod. Don't get me wrong, a good miso cod can be a great thing but, who says you can't have a little fun with your cod? Buddakan's here to show us how to do just that, reminding diners everywhere, that there's so much more to this cod than meets the miso. This crispy coated, perfect portion of cod is accompanied by a chilli Japanese eggplant and black bean relish. Put this dish together with your sizzling short ribs and you have yourself a twist on a surf and turf (kinda...). I know it's a little bit of a stretch but, a creative diner is a happy diner, especially when the prize for creativity comes in the form of this fine, flakey fish dish.
SUBSTITUTES:
- Lobster Fried Rice: NOTE: Some say appetizer, I say main course. This is no potato/potahto situation; I strongly believe that the fact that this dish is even marketed as a side is a crime.
- The Charm: Sorry fellas, once again, this may be a female-targeted recommendation. Actually, lets go off on a minor tangent and be real...it's most likely that any drinks I recommend on this site will, in fact, be geared toward women. Sincere apologies. However, although I can appreciate a juicy burger or a 12 oz steak at PJ Clarks, I somehow managed to miss my education on scotch, bourbon, and other alcohols that may be termed "masculine." At the risk of being attacked as an outrageous sexist, I have an inkling that the bubble-berry combo may be a better accessory to the frilly cocktail dresses doned by female diners than the business suits worn by much of Buddakan's male clientel. This cute little drink is a prosecco-based cocktail that, as its name promises, charms the palate with its freshness and fizz.
Appetizers:
STARTERS:
- Edamame Dumplings: Whenever I take someone to dinner at Buddakan I immediately gush, "Wait until you try the edamame dumplings." UGH, the frustration that boils inside me when my friend replies, "What....really? That sounds mad weird, yo." (Obviously, I frequently dine with rap artists). But in complete seriousness, this ignorant response, delivered in whatever dialect, is always equally disheartening. These little packages are enough to make a diner cancel the rest of his order and put in for five more of these babies. Their doughy exterior serve as the wrapping to a smooth, creamy, filling; a filling that you KNOW must contain edamame beans, but a filling that is so flavourful and comforting that you can sit the entire dinner pondering the mystery of what kind of dumplings the edamame dumplings are. So, get off your ignorant high horse, stop envisioning a Chinese takeout wanton filled with beans, and order these spectacular bundles of joy that float atop a thin layer of aromatic broth.
- Chili Rock Shrimp: Remember when I said this rock shrimp comes second to that of Nobu? You may need to remind me of that after I get done describing this dish. It's that good. In fact, let's avoid ranking them and just, for now, say they are different. They are different in the way they are made and served, and thus, they are quite different in the way they taste. This chilli rock shrimp is not served on a bed of lettuce. Instead, it comes as a larger portion on a square plate. Watch as this mound of zesty goodness approaches your table and begin to grab your fork so you can make sure to serve yourself the best bites (you know, those bites that are proportionately covered in sauce , and have a good dough to shrimp ratio). This presentation trumps that of Nobu's, where many fewer shrimp come in a bowl and sit on a bed of greens, so that excitement fails to build when the plate is brought out, as you can barely see the dish you await. The shrimp in Buddakan's rock shrimp are much smaller, BUT this makes them crispier, giving them a nice bite- size crunchy kick. But, let's remember that this ain't no compare and contrast essay, it's a forum for me to tell you what I think of each dish and, Nobu or no Nobu, this Buddakan ChilI Rock Shrimp is damn good.
SUBSTITUTES:
- General Tso's Dumplings
Main Courses:
STARTERS:
- Sizzling Short Rib: "I can't believe it's not butter." It's pretty obvious where the ad man behind this popular tagline found his inspiration. I mean, I know I'm eating a hunk of meet but the truth is, between the ease at which my fork glides and its ability to sooth the palate with every bite, I truly can't believe it's not butter. This beautiful piece of delicate meat is served on a bevy of rice noodles that can be playfully twirled around the piece of meat and accompanying sauteed mushroom garnish. This way, you can combine two of the three most important parts of eating: making the perfect bite and having fun while engaging in the physical act of constructinon. NOTE: if you haven't figured it out by now, the third most important part of eating is how the food actually tastes, DUHHHHH.
- Glazed Alaskan Black Cod: Thank God it's not another miso cod. Don't get me wrong, a good miso cod can be a great thing but, who says you can't have a little fun with your cod? Buddakan's here to show us how to do just that, reminding diners everywhere, that there's so much more to this cod than meets the miso. This crispy coated, perfect portion of cod is accompanied by a chilli Japanese eggplant and black bean relish. Put this dish together with your sizzling short ribs and you have yourself a twist on a surf and turf (kinda...). I know it's a little bit of a stretch but, a creative diner is a happy diner, especially when the prize for creativity comes in the form of this fine, flakey fish dish.
SUBSTITUTES:
- Lobster Fried Rice: NOTE: Some say appetizer, I say main course. This is no potato/potahto situation; I strongly believe that the fact that this dish is even marketed as a side is a crime.
Dos Caminos
Drinks:
- Camino de Oro: Not so fast gentlemen, I just may have found a unisex drink to recommend. Most margaritas nowadays showcase the sugar and not the tequila, leaving its victim with a dulled palate for the rest of the meal and a wicked hangover in the morning. Literally translated as the path of gold, the only symptom that comes with this house specialty marg is satisfaction.
Appetizers:
STARTERS
- Guacamole: I dare you to find me one person who does not like guacamole. If you so happen to accomplish this close-to-impossible feat, bring that person to Dos Caminos, order this guacamole, and ask them again. This guac is made to order---mild, medium, and spicy---so you can be sure to get it just the way you like it. Creamy, but not devoid of texture; spicy, but not overwhelmingly so. There's no doubt this is one of the best in the game. My only advice is to bring an altoid, because those tiny chopped onions that make this dip so divine have a way of leaving a lasting impression on more than just your stomach.
- Queso Fundido: A skillet of melted cheese. If your mouth isn't watering yet, let me say it another way, a skillet of hot, sizzling, bubbling, rich, luscious cheese. What could possibly go wrong here? If you're lactose intolerant, suck it up. This may just be worth the pain. This dish comes with potatoes and chorizo sausages on the side, two items which I hesitate to mention because they are completely irrelevant to the greatness of this dish. Yet, aside from this completely insignificant rubbish stacked on toothpicks on the side of the skillet filled with scrumptious cheese, we are given a plate of warm flour tortillas. These tortillas are far from irrelevant, as they are the tool to achieving two of the three most important things in eating; that's right, making the perfect bite and having fun while engaging in the physical act of construction. Normally I keep my personal construction secrets to myself, but you've come this far in reading, so, I'll let you in on one. Put a nice big forkful of queso in the center of the tortilla, fold it in half and roll up the sides like you are making a burrito, and top it with some of the guacamole (that hopefully has not been devoured by the time this second appetizer comes) and a dollop of sour cream. It's times like these I wish I had a tagline like BAM but for now I'll stick with, how good does that sound?
Main Course:
STARTERS
- Shrimp Quesadilla: Times they are a changin' and Dos Caminos is at the forefront of it all. Now, you may not see this as being as revolutionary as I do but, I take my quesadillas very seriously. I'm thinkin' that changing the ballgame of quesadilla construction is some pretty major business. Dos Caminos has stripped an entire layer away from the quesadilla, leaving the diner with somewhat of an open-face experience, if you will. A very risky move but, after long, hard deliberation (and a lengthy commercial break) the judges have come to a decision. AN INNOVATIVE, GROUNDBREAKING CREATION! The chefs at Dos Caminos took a chance and what do you know, it's a wild success. All of the things I thought I knew about a quesadilla have been challenged and I realize, this mexican staple has so much more to offer me than an ethnic alternative to grilled cheese. A crispy, thin circle of dough sits as a base for the toppings of melted cheese, grilled tomatoes, mushroom, and shrimp. Peeling away the second layer of dough that would normally cover these fresh, flavorful ingredients allows for every note in this dishto sing and, better yet, allows you to slop on some of that grade A guacamole that you were smart enough to get a second order of.
- Don Fransisco Burger: I have no idea who Don Fransisco is. but he sure does have one hell of a burger named after him. A Mexican burger may seem like just another product of American efforts to subtly force assimilation but, before we write this one off as a consequence of intolerance, let's examine the parts that make up this beast of a burger. So, first you got your melted pepper jack cheese. Not incredibly radical for a burger in and of itself. but definitely a key component to the final success of this dish. Next, you got your caramelized onions and sauteed mushrooms. Still, nothing too out of the ordinary, and definitely not particularly Mexican. While this burger would already be bangin' if it stopped there, it doesn't, and that's where it justifies itself as a Mexican menu item. Chile torreados add that mexi-jolt that elevates this burger to the next level. So, quick recap: we have a juicy, perfectly cooked, beefy burger, topped with a notoriously zesty cheese, sweet and savory shrooms and onions, and chiles that pop, all lodged between a toasted sourdough rye bun that promises to keep its crunch until the final bite. I'm not suggesting that we go taking all things American, adding chiles to them, and calling it a day (hot dog a la chile torreados doesn't sound too appealing). But, when it's good its good, and this American-Mexican combo is good.
SUBSTITUTES
- Short Ribs Tamarindo
- Asada Tacos
- Camino de Oro: Not so fast gentlemen, I just may have found a unisex drink to recommend. Most margaritas nowadays showcase the sugar and not the tequila, leaving its victim with a dulled palate for the rest of the meal and a wicked hangover in the morning. Literally translated as the path of gold, the only symptom that comes with this house specialty marg is satisfaction.
Appetizers:
STARTERS
- Guacamole: I dare you to find me one person who does not like guacamole. If you so happen to accomplish this close-to-impossible feat, bring that person to Dos Caminos, order this guacamole, and ask them again. This guac is made to order---mild, medium, and spicy---so you can be sure to get it just the way you like it. Creamy, but not devoid of texture; spicy, but not overwhelmingly so. There's no doubt this is one of the best in the game. My only advice is to bring an altoid, because those tiny chopped onions that make this dip so divine have a way of leaving a lasting impression on more than just your stomach.
- Queso Fundido: A skillet of melted cheese. If your mouth isn't watering yet, let me say it another way, a skillet of hot, sizzling, bubbling, rich, luscious cheese. What could possibly go wrong here? If you're lactose intolerant, suck it up. This may just be worth the pain. This dish comes with potatoes and chorizo sausages on the side, two items which I hesitate to mention because they are completely irrelevant to the greatness of this dish. Yet, aside from this completely insignificant rubbish stacked on toothpicks on the side of the skillet filled with scrumptious cheese, we are given a plate of warm flour tortillas. These tortillas are far from irrelevant, as they are the tool to achieving two of the three most important things in eating; that's right, making the perfect bite and having fun while engaging in the physical act of construction. Normally I keep my personal construction secrets to myself, but you've come this far in reading, so, I'll let you in on one. Put a nice big forkful of queso in the center of the tortilla, fold it in half and roll up the sides like you are making a burrito, and top it with some of the guacamole (that hopefully has not been devoured by the time this second appetizer comes) and a dollop of sour cream. It's times like these I wish I had a tagline like BAM but for now I'll stick with, how good does that sound?
Main Course:
STARTERS
- Shrimp Quesadilla: Times they are a changin' and Dos Caminos is at the forefront of it all. Now, you may not see this as being as revolutionary as I do but, I take my quesadillas very seriously. I'm thinkin' that changing the ballgame of quesadilla construction is some pretty major business. Dos Caminos has stripped an entire layer away from the quesadilla, leaving the diner with somewhat of an open-face experience, if you will. A very risky move but, after long, hard deliberation (and a lengthy commercial break) the judges have come to a decision. AN INNOVATIVE, GROUNDBREAKING CREATION! The chefs at Dos Caminos took a chance and what do you know, it's a wild success. All of the things I thought I knew about a quesadilla have been challenged and I realize, this mexican staple has so much more to offer me than an ethnic alternative to grilled cheese. A crispy, thin circle of dough sits as a base for the toppings of melted cheese, grilled tomatoes, mushroom, and shrimp. Peeling away the second layer of dough that would normally cover these fresh, flavorful ingredients allows for every note in this dishto sing and, better yet, allows you to slop on some of that grade A guacamole that you were smart enough to get a second order of.
- Don Fransisco Burger: I have no idea who Don Fransisco is. but he sure does have one hell of a burger named after him. A Mexican burger may seem like just another product of American efforts to subtly force assimilation but, before we write this one off as a consequence of intolerance, let's examine the parts that make up this beast of a burger. So, first you got your melted pepper jack cheese. Not incredibly radical for a burger in and of itself. but definitely a key component to the final success of this dish. Next, you got your caramelized onions and sauteed mushrooms. Still, nothing too out of the ordinary, and definitely not particularly Mexican. While this burger would already be bangin' if it stopped there, it doesn't, and that's where it justifies itself as a Mexican menu item. Chile torreados add that mexi-jolt that elevates this burger to the next level. So, quick recap: we have a juicy, perfectly cooked, beefy burger, topped with a notoriously zesty cheese, sweet and savory shrooms and onions, and chiles that pop, all lodged between a toasted sourdough rye bun that promises to keep its crunch until the final bite. I'm not suggesting that we go taking all things American, adding chiles to them, and calling it a day (hot dog a la chile torreados doesn't sound too appealing). But, when it's good its good, and this American-Mexican combo is good.
SUBSTITUTES
- Short Ribs Tamarindo
- Asada Tacos
BLT FISH
NOTE: BLT Fish has two different kitchens, two different menus, and essentially two different restaurants. DOWNSTAIRS IS BLT FISH SHACK AND UPSTAIRS IS BLT FISH. I will give my two cents on both restaurants but, as I have chosen to refrain from giving my critique of the atmospheres and decors of restaurants (mostly because that topic deserves a website of its own), I urge you to do a little bit of research when choosing if you would like to dine at BLT Fish Shack or BLT Fish. The difference in decor and vibe between the two is VAST.
BLT Fish Shack
Drinks:
-Shark Bite: How utterly impossible to resist a drink that sounds like a character straight out of Finding Nemo. Please do not confuse this as a promotion of themed restaurants (although MARS 2112 can be a real good time under the right circumstances). All I'm saying is, why not start your meal off with some fun in the form of champagne, passionfruit, and cassis. There are enough stuffy cocktails created for stuffy restaurants in this city; it doesn't hurt to mix it up and swim with the sharks every once in a while.
Appetizers: NOTE: (jeez I have a lot of notes) Both BLT Fish Shack and BLT Fish offer a great raw bar. But, I know better than to come between a man and his oysters so, I'm going to leave the choices up to you. However, I will say that I will feel horribly responsible if I neglect to tell you NOT to order the seafood platter. The times I have had to sit and watch while two guys try and finish this obscenely large tower of fish between the two of them! Remember, my recommendations are for dining parties of 2 so, if you order this seafood platter, let me just say people don't look at you like you're a big shot who can afford to waste a lot of money and food, but instead, like someone who needs a big tall tower to feel adequate (and let's not get into what Freud would say about that). But, enough negativity, the raw bar is fabulous and there are plenty of combinations that you can put together for a party of two that will satiate your craving for seafood.
STARTERS:
- Buffalo Shrimp: At this point, you may notice a trend of appetizer recommendations that involve battered and fried shrimp. But c'mon, there's a reason Burger King is so successful. Inside every fine diner is a fat kid longing for something fried and salty. The Buffalo Shrimp will bring that inner fat kid out of you and make you wish you never had to put him back in hibernation (nothing personal fat kid, just lookin' out for my arteries). BLT Fish Shack offers a playful twist on a played out dish, serving these bite-size fried shrimpies in tangy buffalo sauce with a blue cheese dressing on the side. Our eyes may be tricked into thinking this dish is nothing but a plated order of buffalo chicken kickers from Dominos, but our stomachs will most certainly not be, realizing from the first nibble that this savory, delectable appetizer is much, much more.
SUBSTITUTES:
- Lettuce Wedge
NOTE: I only gave one STARTER appetizer recommendation because I am assuming/hoping you will order some raw bar. If not, you may want to consider subbing the lettuce wedge into the game.
Main Courses:
STARTERS:
- Lobster Roll: NYMag has named it one of the best in the city, but who needs Adam Platt when you have me? Platt spends much of his assessment discussing the cost of this dish and, while there is no question that monetary concerns play a lead roll in the ordering process, I didn't do so hot in Freshman Econ and thus, will refrain from providing my cost- benefit analysis. Instead, I give you my delish-benefit analysis because, while my peers were discussing supply and demand, I discussing the overload of caramelized onions on the roast beef sandwich I had for lunch. A generous, meaty portion of lobster perfectly seasoned with a little punch of tarragon oozes out of the sides of a fresh brioche bun. But alas, have no fear, you will not loose these perfectly elegible pieces of lobster that fall out of the roll, as you can slop them up with the hefty portion of fries that sit below the sandwich ready and willing to lend a helping hand.
- "Pick a Fish" Striped Bass: Pick a fish, any fish. Pick a sauce, any sauce. Pick a side, any side. OK, now don't tell me. You picked Striped Bass, spicy salsa, and rice pilaf. Well, if you didn't, you should. This thick, juicy piece of fish is cooked to perfection. Top it with a colourful, fresh, tangy salsa that adds the perfect component to make this fish pop and pair it with a side of rice pilaf cooked to al-dente bliss. While I have a mother who's cooking skills extend about as far as making a grilled cheese, somehow each bite of this restaurant quality dish is as pleasurably nostalgic as the last, where the flavours and textures are so comforting I am convinced that someone's mother must make this at the dinner table. The reality is, this dish brings us back to basics, reminding a diner of what a good cooked piece of fish can bring to the table.
SUBSTITUTES:
-Wednesday Night All You Can Eat Muscle Special: now, if the reason you ordered the seafood platter was not to gloat like a jackass but, based on pure, barbarous hunger, this All You Can Eat Muscle Special is where you can satisfy that appetite.
Desserts:
STARTERS:
- Key Lime Pie: This is one beautiful pie, any way you slice it. But, most importantly, it's the perfect ending to the meal I've so carefully planned out for you. Don't be fooled by the white color of this Florida native, if you're a pie expert you know that the best key lime pies are white and, if you're not a pie expert, you probably have a much better social life than if you were and, you still benefit from being exempt from having to ingest a lime green substance into your precious body. As Gucci Mane would say, this pie is cream on the inside, clean on the outside.
-Shark Bite: How utterly impossible to resist a drink that sounds like a character straight out of Finding Nemo. Please do not confuse this as a promotion of themed restaurants (although MARS 2112 can be a real good time under the right circumstances). All I'm saying is, why not start your meal off with some fun in the form of champagne, passionfruit, and cassis. There are enough stuffy cocktails created for stuffy restaurants in this city; it doesn't hurt to mix it up and swim with the sharks every once in a while.
Appetizers: NOTE: (jeez I have a lot of notes) Both BLT Fish Shack and BLT Fish offer a great raw bar. But, I know better than to come between a man and his oysters so, I'm going to leave the choices up to you. However, I will say that I will feel horribly responsible if I neglect to tell you NOT to order the seafood platter. The times I have had to sit and watch while two guys try and finish this obscenely large tower of fish between the two of them! Remember, my recommendations are for dining parties of 2 so, if you order this seafood platter, let me just say people don't look at you like you're a big shot who can afford to waste a lot of money and food, but instead, like someone who needs a big tall tower to feel adequate (and let's not get into what Freud would say about that). But, enough negativity, the raw bar is fabulous and there are plenty of combinations that you can put together for a party of two that will satiate your craving for seafood.
STARTERS:
- Buffalo Shrimp: At this point, you may notice a trend of appetizer recommendations that involve battered and fried shrimp. But c'mon, there's a reason Burger King is so successful. Inside every fine diner is a fat kid longing for something fried and salty. The Buffalo Shrimp will bring that inner fat kid out of you and make you wish you never had to put him back in hibernation (nothing personal fat kid, just lookin' out for my arteries). BLT Fish Shack offers a playful twist on a played out dish, serving these bite-size fried shrimpies in tangy buffalo sauce with a blue cheese dressing on the side. Our eyes may be tricked into thinking this dish is nothing but a plated order of buffalo chicken kickers from Dominos, but our stomachs will most certainly not be, realizing from the first nibble that this savory, delectable appetizer is much, much more.
SUBSTITUTES:
- Lettuce Wedge
NOTE: I only gave one STARTER appetizer recommendation because I am assuming/hoping you will order some raw bar. If not, you may want to consider subbing the lettuce wedge into the game.
Main Courses:
STARTERS:
- Lobster Roll: NYMag has named it one of the best in the city, but who needs Adam Platt when you have me? Platt spends much of his assessment discussing the cost of this dish and, while there is no question that monetary concerns play a lead roll in the ordering process, I didn't do so hot in Freshman Econ and thus, will refrain from providing my cost- benefit analysis. Instead, I give you my delish-benefit analysis because, while my peers were discussing supply and demand, I discussing the overload of caramelized onions on the roast beef sandwich I had for lunch. A generous, meaty portion of lobster perfectly seasoned with a little punch of tarragon oozes out of the sides of a fresh brioche bun. But alas, have no fear, you will not loose these perfectly elegible pieces of lobster that fall out of the roll, as you can slop them up with the hefty portion of fries that sit below the sandwich ready and willing to lend a helping hand.
- "Pick a Fish" Striped Bass: Pick a fish, any fish. Pick a sauce, any sauce. Pick a side, any side. OK, now don't tell me. You picked Striped Bass, spicy salsa, and rice pilaf. Well, if you didn't, you should. This thick, juicy piece of fish is cooked to perfection. Top it with a colourful, fresh, tangy salsa that adds the perfect component to make this fish pop and pair it with a side of rice pilaf cooked to al-dente bliss. While I have a mother who's cooking skills extend about as far as making a grilled cheese, somehow each bite of this restaurant quality dish is as pleasurably nostalgic as the last, where the flavours and textures are so comforting I am convinced that someone's mother must make this at the dinner table. The reality is, this dish brings us back to basics, reminding a diner of what a good cooked piece of fish can bring to the table.
SUBSTITUTES:
-Wednesday Night All You Can Eat Muscle Special: now, if the reason you ordered the seafood platter was not to gloat like a jackass but, based on pure, barbarous hunger, this All You Can Eat Muscle Special is where you can satisfy that appetite.
Desserts:
STARTERS:
- Key Lime Pie: This is one beautiful pie, any way you slice it. But, most importantly, it's the perfect ending to the meal I've so carefully planned out for you. Don't be fooled by the white color of this Florida native, if you're a pie expert you know that the best key lime pies are white and, if you're not a pie expert, you probably have a much better social life than if you were and, you still benefit from being exempt from having to ingest a lime green substance into your precious body. As Gucci Mane would say, this pie is cream on the inside, clean on the outside.
BLT Fish
Appetizers:
STARTERS:
NOTE: same raw bar note as given above applies here.
- Grilled Octopus: Served with greens and white beans in a vinaigrette you forget you're eating an eight-legged sea creature. It's not because it "tastes like chicken" it's because it tastes like octopus, showcasing the brilliant texture of the little buggers and their ability to modestly stand in as a blank canvas for its seasoning.
Main Courses:
STARTERS: NOTE: Both fish are unbelievable starters (like Shaq and Kobe, Dinero and Pacino) but, we all learned what can sometimes happen when you put starters together from the epic disaster that was the on screen duo of Brad Pitt and Tom Cruise in the 1994 "Interview with a Vampire." The star power of both men was so overpowering in the film that neither man could save this already sinking ship of a movie. The result: buffoonery. Now, this meal is not doomed from the start in the way that a film about Elizabethan vampires inevitable will be but, the Dover Sole and Pink Snapper are such exquisite stars that combining both does not allow for either to shine and results in fish overload. Like Tupac and Biggie, a collaboration seems like a good idea in theory, but probably would not end well. Pick which dish sounds most appealing to you and split it with your dining partner in crime.
Belgian Dover Sole: This piece of fish is like the Meryl Streep of soles. So widely critically acclaimed and, rightfully so. This is as close to a perfect fish as I've ever seen. This whole fish is elegant and clean, delicate and moist, dynamic and perfectly seasoned. Running the risk of losing some readers here with how corny this one is, I just have to say it: this belgian dover sole sure does have soul.
Sea Salt Crusted New Zealand Pink Snapper: If the Belgian Dover Sole is like Meryl Streep, this Sea Salt Crusted New Zealand Pink Snapper is like James Franco. Now, bare with me, as this may be a far fetched analogy for some. This pink snapper is deceivingly simple, where what you see is certainly not what you get. James Franco has the handsome looks of any Hollywood golden boy and just when you think you have him all figured out, etching his name alongside yours in a heart in your notebook, you check Perez Hilton to see James Franco's most recent Candy Magazine photo shoot where you find him cross dressing. Who knew under his classically good looks and charm was such a ballsy creative soul trying to challenge social norms. OK, now lets bring this back to the fish. A whole Pink Snapper is presented (as shown above) with a glistening pink exterior of crunchy sea salt. Expectations: salty, simple, delicious but, most likely a one-note dish. How wrong you find these expectations to be. Because, just like Franco, the inner layer of this fish pushes the envelop of conventional fish cooking. Just like for Franco's risky, bewildering photos as a cross dressing male, you may not have the words to articulate why you like it, but you know you do. You know that most of this appreciation (for both Franco and the fish) is due to the exceptional quality and freshness of the product but, the impeccable preparation is what knocks this one out of the park.
**A LITTLE "SIDE" NOTE: There are a ton of sides you can order with your fish, divided as vegetables and potatoes. Every option is equally enjoyable but, be wary. Your server will try and sell you on at least three dishes when, the truth is (and this is coming from someone who had a pizza eating contest with her roommate last Wednesday afternoon), for a party of two you only need one side dish, two MAX.
Desserts:
STARTERS:
Green Apple Cotton Candy: This is a starter dessert that comes at no cost. Now, this is not entirely true, since after dropping a hefty penny on the meal I have recommended, that may seem like quite a cost for a stick of whipped sugar at the end. However, it's rare that restaurants will give you anything free, aside from an amuse, and this delicious, whimsical, complementary sweet ending to the meal does not go unnoticed. Especially since the dessert menu is lacking any standout options. Thus, avoid spending any more dough on your meal, and take the gift, your belly and bank account will be equally happy.
STARTERS:
NOTE: same raw bar note as given above applies here.
- Grilled Octopus: Served with greens and white beans in a vinaigrette you forget you're eating an eight-legged sea creature. It's not because it "tastes like chicken" it's because it tastes like octopus, showcasing the brilliant texture of the little buggers and their ability to modestly stand in as a blank canvas for its seasoning.
Main Courses:
STARTERS: NOTE: Both fish are unbelievable starters (like Shaq and Kobe, Dinero and Pacino) but, we all learned what can sometimes happen when you put starters together from the epic disaster that was the on screen duo of Brad Pitt and Tom Cruise in the 1994 "Interview with a Vampire." The star power of both men was so overpowering in the film that neither man could save this already sinking ship of a movie. The result: buffoonery. Now, this meal is not doomed from the start in the way that a film about Elizabethan vampires inevitable will be but, the Dover Sole and Pink Snapper are such exquisite stars that combining both does not allow for either to shine and results in fish overload. Like Tupac and Biggie, a collaboration seems like a good idea in theory, but probably would not end well. Pick which dish sounds most appealing to you and split it with your dining partner in crime.
Belgian Dover Sole: This piece of fish is like the Meryl Streep of soles. So widely critically acclaimed and, rightfully so. This is as close to a perfect fish as I've ever seen. This whole fish is elegant and clean, delicate and moist, dynamic and perfectly seasoned. Running the risk of losing some readers here with how corny this one is, I just have to say it: this belgian dover sole sure does have soul.
Sea Salt Crusted New Zealand Pink Snapper: If the Belgian Dover Sole is like Meryl Streep, this Sea Salt Crusted New Zealand Pink Snapper is like James Franco. Now, bare with me, as this may be a far fetched analogy for some. This pink snapper is deceivingly simple, where what you see is certainly not what you get. James Franco has the handsome looks of any Hollywood golden boy and just when you think you have him all figured out, etching his name alongside yours in a heart in your notebook, you check Perez Hilton to see James Franco's most recent Candy Magazine photo shoot where you find him cross dressing. Who knew under his classically good looks and charm was such a ballsy creative soul trying to challenge social norms. OK, now lets bring this back to the fish. A whole Pink Snapper is presented (as shown above) with a glistening pink exterior of crunchy sea salt. Expectations: salty, simple, delicious but, most likely a one-note dish. How wrong you find these expectations to be. Because, just like Franco, the inner layer of this fish pushes the envelop of conventional fish cooking. Just like for Franco's risky, bewildering photos as a cross dressing male, you may not have the words to articulate why you like it, but you know you do. You know that most of this appreciation (for both Franco and the fish) is due to the exceptional quality and freshness of the product but, the impeccable preparation is what knocks this one out of the park.
**A LITTLE "SIDE" NOTE: There are a ton of sides you can order with your fish, divided as vegetables and potatoes. Every option is equally enjoyable but, be wary. Your server will try and sell you on at least three dishes when, the truth is (and this is coming from someone who had a pizza eating contest with her roommate last Wednesday afternoon), for a party of two you only need one side dish, two MAX.
Desserts:
STARTERS:
Green Apple Cotton Candy: This is a starter dessert that comes at no cost. Now, this is not entirely true, since after dropping a hefty penny on the meal I have recommended, that may seem like quite a cost for a stick of whipped sugar at the end. However, it's rare that restaurants will give you anything free, aside from an amuse, and this delicious, whimsical, complementary sweet ending to the meal does not go unnoticed. Especially since the dessert menu is lacking any standout options. Thus, avoid spending any more dough on your meal, and take the gift, your belly and bank account will be equally happy.
Locanda Verde
Coming soon....
Gramercy Tavern
Coming Soon...
