Here we go! Three more restaurants of my favorite (and probably best) chefs in the US. As you should know right now, I've been following the restaurants of contestants of Bravo's Top Chef for years now, and including these three spots I have now at the respectable number of 83. I said it before, and I'll say in again: these chefs NEVER disappoint. The trend here is excellency, flavor and creativity. I ALWAYS feel like the dishes were created with the diner in mind, and I might be a little biased, but I think that this kind of thing is hard to fake. I immensely enjoyed all these three restaurants, including their impeccable service.
Il Totano
Il Totano is owned by Chef Harold Dieterle, the winner of Top Chef's season 1. He will probably always be my favorite, the show was so new and raw back then, personalities were shining through, and I always loved his sheepish "I don't care that much" attitude. I can relate. He did, however, take his craft seriously, and his talent prevailed to bring him to the Top. He has had several restaurants here in New York over the years, and I've been to two of them, never having been disappointed. This one, however, takes the gold. It's totally New York, it's upscale without being stuffy, and of course the food is amazing.
As per usual, I ventured to dinner by myself, because still nobody can keep up with me. I don't mind, I'm in great company when I'm alone. Il Totano is located on 13th Street in the West Village, prime real estate. It's a cozy, beautiful restaurant, great outside seating (meaning we don't have to sit in makeshift shack on the street). I called the first dish spectacular several times, because that's just what it was. A Crispy Potato Alla Neapolitan with Golden Osetra Caviar. It was one of the best things I ever ate. Opulent, decadent, delicious. Next I had a Crudo with Dry Aged Kona Kampachi. Outstanding. Super fresh fish with the most delicious sauce. Of course I couldnt leave without trying some of the pasta, so my third dish was a plate of Linguine with Bouchot Mussels, Guanciale and Ramps. It was above and beyond the pasta I'm used to. What a classy and delicous dinner.
Jack and Charlie's 118
This restaurant belongs to Chef Ed Cotton, who appeared on Top Chef season 7. He was the runner up, which of course is quite the feat. He comes across as gritty, hard working, opinionated, yet funny and warm. You know, like a New Yorker. Like a hard boiled egg with a soft yolk. I can also relate. He has worked in several restaurants here in the city, one I was able to visit, it was in Williamsburg, Brooklyn, and I really liked it there. But now he finally ventured out on his own (with a partner), and he's whipping it up in the kitchen at Jack and Charlies, also in the West Village. His food is very deliberate, with clean lines (if that makes sense to you), and of course delicious.
I started with the Wood-Fired Littleneck Clams Casino. The smell alone of them had me digging in, I almost forgot to take a picture. Crispy on top, perfectly seasoned, the fresh lemon on the side made it a masterpiece. So good. Next, I decided to pick a dish off the bar menu, because Shepherd's Pie Croquettes are 100% something I NEED to try. So glad I did. They were unbelievably good. They came with a Curry Mayo, that I could probably eat with a spoon. Put it on everything, no problem. Last, I had the Rigatoni Bolognese with a veal, pork and lamb ragu with parmigiano reggiano. Top notch. I loved the addition of lamb, so different.
Abigail's
Abigail's is a California Comfort food centric restaurant on the Upper West Side. Totally love this place. I could be a regular here. Zero doubt. Chef Ash Fulk opened this gem not too long ago, and we're all so glad he did. This place is vivacious, bright, fun and friendly. the prices are (almost) too low, everything is corky, artsy and entertaining. The food is great both in taste and also visually. Ash Fulk was on Top Chef season 6, coming in at 9th place. Something tells me that he would probably score much higher these days, his food is incredible.
I started with the Pan Seared Scallops with corn, roasted Fava beans, cherry tomatoes, scallions, basil and cream. Unbelievably delicous. Next were the Cali-Mix Dumplings with taco-seasoned pork, served with a green dipping salsa. I never had anything like this, it was different and addictive. Last was the Brick Chicken which is a bone out half chicken with smashed fingerling potatoes, pickled mushrooms and an herb salad. The skin on the the chicken was so crispy and flavorful! Just really, really good food with the perfect accompaniments. Bravo!
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