This weekend we were invited up to Mohegan Sun at Pocono Downs in Pennsylvania for an event that celebrated the release of “Dinner with the FoodFellas” on www.EatItalian.com.  “Dinner with the FoodFellas” is a new series that features Tony Darrow, Vinny Pastore and Joe Gannascoli.  These three actors are known for their wise guy portrayals on both the big and small screens.  On “Dinner with the FoodFellas, these three go out to restaurants with their celebrity friends and talk food and shop while they eat their meal.  The first episode was actually filmed in Rao’s, a restaurant in East Harlem that’s next to impossible to acquire a reservation.  I’m definitely looking forward to more of these episodes.

Stegmaier Brewery Bottling House in Wilkes-Barre, PA

Alan, Gennaro & myself took the two and a half hour trek to Wilkes-Barre, Pennsylvania.  Interestingly enough, Wilkes-Barre is the home of Stegmaier Brewery.  Me being a big beer fan, I was delighted when we passed the brewery and bottling house.  Anyway, we started our day off at the Kingston Armory, where the FoodFellas were attending a signing at the Northeast PA Golf Expo.  From there, we headed to our hotel to freshen up before heading out for the night. 

The FoodFellas (Joe Gannascoli, Tony Darrow & Vinny Pastore) with Paul Borghese & Will DeMeo

Mohegan Sun at Pocono Downs was literally down the road from the hotel.  It was a nice casino, though kind of odd that there wasn’t a hotel attached.  In its place was 5/8-mile racetrack.  We entered the casino looking like the crew from “Ocean’s 11″.  We were met by our good friend, blogger and PR guru Amy Capetta.  It was great to get the VIP treatment at the casino.  The FoodFellas did a signing along with the show’s creator, Paul Borghese, and Will DeMeo, actor.  After the signing, we went back to the VIP lounge for a bit.

The Men Who Dine with Amy Capetta

After about an hour or so of schmoozing and socializing in the casino’s VIP lounge, we headed to an event at a local Italian restaurant called Buca del Vino and the restaurant’s sister cigar lounge called ASH.  We had a nice steak meal together at the restaurant before visiting the lounge for a cigar and a nightcap.  We had a great time hanging out with these great characters.  We definitely look forward to more carousing with the FoodFellas.  Stay tuned!!

In the VIP lounge with the FoodFellas

To see more picture from the “Dinner with the FoodFellas” event, please visit our photo album on our Facebook page: “Dinner with the FoodFellas” Take Over the Poconos.

By: Anthony Scillia

Whoever believes that social media has no power or is a bunch of mumbo jumbo has never really used these tools properly. Now you might be saying to yourself, “What do a food/dining blog have to do with the power of social media?” And my answer is, “It has everything to do with it!”

Housemade Ricotta Cavatelli with Short Rib & Roasted Mushrooms

About two weeks ago during the height of Restaurant Week in NYC, we were looking for a nice dinner spot. We had just finished up attending the opening reception for an exhibit by artist Bruno Hadjadj entitled “Bye Bye CBGB” at the Clic Bookstore & Gallery in SoHo. Once we got back to Alan’s car, we were hungry and in the mood for a nice Restaurant Week dinner. The search for a restaurant that ensued was very similar to the night we found Nuela, which you can read about here.

We finally decided upon, Colicchio & Sons on 10^th Avenue in Chelsea. Now, we’ve been here in the past for beers and dessert with our good friend Mike Colicchio and his brother Tom, chef and owner of Colicchio & Sons. You’ve probably also seen Tom as head judge on Bravo’s “Top Chef”. I’ve also personally been to Colicchio & Sons with my wife a handful of times, but we’ve never actually eaten a proper dinner there as the Men Who Dine. So we thought that tonight would be the perfect opportunity.

Soppressata, Ricotta & Broccoli Rabe Pizza

This leads me to my point on the power of social media. So we arrived promptly for our 9:30 p.m. reservation and were greeted warmly at the door. Once we sat down and were presented with menus, I proceeded to take out my iPhone and check into Colicchio & Sons on FourSquare. I have my FourSquare account linked to the Men Who Dine Twitter account. So whenever I “check-in” on FourSquare it shows up on our Twitter feed. Within a matter of seconds, I had a Twitter reply from our friend Mike Colicchio that read, “@MenWhoDine cool. Does @tomcolicchio @Colicchio_Sons @flynnjordan know that you are there?” To which, I replied I wasn’t too sure. And this is when things got interesting.

With nothing more than a single tweet, our status was bumped up to VIP and I have to say that we had a tremendous dining experience. Alan, Gennaro and I each order a flight of beers. Gennaro and Alan went with a flight of wheat beers, and I decided to do a flight of winter-esque beers. I’m a big fan of craft beers and I have to say that my beers were outstanding. I particularly enjoyed Weyerbacher’s Merry Monks’ Ale.

Roasted Spaghetti Squash with Cocunut Curry, Pickled Onions & Cilantro

Once our beers were brought to the table we decided on what we would be having for dinner. Alan went with the Roasted Spaghetti Squash with Coconut Curry, Pickled Onions & Cilantro for an appetizer and the Housemade Ricotta Cavatelli with Short Rib & Roasted Mushrooms for his main course. Gennaro also chose the cavatelli for his dinner, but he went with a beautifully presented and delicious tasting Roasted Bone Marrow with Salsa Verde & Boquerones for his appetizer. For my appetizer, I chose the Steak Tartar with Smoked Egg Vinaigrette. And for my main course, I was excited to try the Crispy Veal Breast with Braised Market Vegetables.

Before our appetizers arrived, we were presented with an amuse bouche of Seared Amberjack with Meyer Lemon, Kumquat & Fresno Chili. Wow! The flavor of this lightly seared fish was out of this world. I personally loved the touch of heat that the Fresno chili gave to the dish. With that first bite of the amuse, I knew we were in for a real treat.

Steak Tartar with Smoked Egg Vinaigrette

I am a huge steak tartar fan, I have whenever I can. I must say that the tartar at Colicchio & Sons is definitely one of the best I’ve had. Besides the meat tasting super fresh and rich, the smoked egg vinaigrette elevated that dish to heights of superstardom. Where in most cases you would be given bread with the tartar, the housemade potato chips were a fun and tasty touch to the dish. Along with our appetizers, we were sent a Soppressata, Ricotta & Broccoli Rabe Pizza, which was quite delicious. The slight bitterness of the broccoli rabe cut the salty, heat of the soppressata which in turn melded nicely with the creamy ricotta.

Crispy Veal Breast with Braised Market Vegetables

I love veal as much as the next guy, but in this day and age when the most creative veal dish is ossobuco or scaloppini, my crispy veal breast was a breath of fresh air. This dish is comfort food at its best. I feel that veal breast is one of those cuts of meat that is totally underrated. I would put this dish up against any veal marsala or dare I say ossobuco any day. It’s great to see different cuts of meat used in such a delicious way. I was amazed that the outside of this rolled up veal breast was crispy, yet the interior was moist and tender. Heavenly! I can’t say much about the braised vegetables that graced the bottom of the dish other than that they were damn good.

Meyer Lemon Steamed Pudding with Pistacchio Fennel Biscotti & Cocoa Nib Granita

After that wonderful main course, it was nice to sit back and just relax for a few minutes before our desserts were brought out to us. We each order a coffee, which was fantastic and tasted the way good old American coffee should taste, not watered down but also not too bitter. After a brief respite and a few sips of coffee, our desserts arrived. I went with the Meyer Lemon Steamed Pudding with Pistacchio Fennel Biscotti & Cocoa Nib Granita. Pastry chef Stephen Collucci certainly knows his stuff. This dessert was refreshing and light. I love Meyer Lemons; and I have to admit that this steamed pudding made me very happy. I also loved the slivers of biscotti. The addition of fennel was interesting and unexpected, but I absolutely wouldn’t want it any other way. And I would put that cocoa nib granita up against some of the awesome granita I’ve had in Sicily. We were also given a few Ice Cream Sammies to try. They did not disappoint.

Ice Cream Sammies

By this point it was well after midnight. In fact, ours was the lone table left occupied in the Tap Room. Although we would have loved to continue eating and drinking into the wee small hours of the morning, we knew that it was about time to settle up our tab; say our good-byes and thank you’s; and head into the brisk February night or should I say morning. We left Colicchio & Sons full and very satisfied and knowing that the power of social media is something that is important to harness and develop, especially in this day and age when technology is a click away.

To see more pictures from our dinner, please check out our photo album on our Facebook page: “Dinner at Colicchio & Sons Tap Room”.

By: Anthony Scillia

Don Antonio by Starita
309 West 50th Street
New York, NY
Phone: (212) 265-3179
www.DonAntonioPizza.com

Last Monday morning, February 6, 2012, I woke up with the anticipation of a child on Christmas morning. I knew that within a matter of hours, I would be walking into Don Antonio by Starita, NYC’s highly anticipated and newest Neapolitan pizzeria. The pizzeria was the confluence of teacher and student that started years before in a pizzeria in Naples, Italy. The teacher, none other than master pizzaiolo Antonio Starita of Naples’ famed Starita a Materdei, and the student, Roberto Caporuscio (a master pizzaiolo in his own right) of Kesté Pizza e Vino in NYC joined forces to bring a small, but authentic piece of Naples to the heart of NYC’s Hell’s Kitchen neighborhood.

Teacher & Student: Two Master Pizzaioli Antonio Starita (r) & Roberto Caporuscio (l)

Porta a Porta (Calzone filled with Fresh Ricotta and Italian Rapini & topped with Grape Tomatoes, Homemade Mozzarella, Pecorino Romano & Basil)

I had been looking forward to this opening for quite some time, since Roberto told me many months before that he would be doing a pizzeria with his former teacher. I have never been to Don Antonio’s pizzeria in Naples, but had the pleasure of sampling his amazing pizze at an event at A Mano in Ridgewood, NJ back in March of 2009. Don Antonio’s family have been in the pizza business for four generations.

Montanara Starita (Lightly Fried Pizza Dough topped with Tomato Sauce & Imported Smoked Buffalo Mozzarella & finished in the wood burning oven)

I have known Roberto since 2007, when he was the pizzaiolo at A Mano. Since first tasting one of Roberto’s pizze, I was hooked on the beauty, art and taste of true pizza napoletana. I was thrilled when Roberto & Rosario Procino opened Kesté Pizza e Vino in NYC in the spring of 2009. But this new venture had me really excited. Yes I was looking forward to the light as air pizze, but I was really excited about the Montanara Starita. A Montanara is lightly fried pizza dough which is topped with smoked buffalo mozzarella, San Marzano tomatoes and basil then finished in the oven to “dry” out the crust. Those few seconds in the oven is a crucial step that makes this pizza fritta nice & crispy. Don Antonio perfected the art of fried pizza and this was something I was very much looking forward to devouring.

Sorrentina (Imported Smoked Buffalo Mozzarella, Sliced Lemons & Basil)

When I found out the Men Who Dine were invited to the exclusive VIP opening party my heart skipped a beat. I knew we were in for a real treat. Monday was the same day as the Vecchia Cantina di Montepulciano wine tasting and luncheon. All throughout lunch and the rest of the afternoon, my anxiousness for Don Antonio by Starita’s VIP party was building to a fever pitch. Finally 7 p.m. arrived, and the Men Who Dine were ready to consume as much pizza as humanly possible.

Pizzaiolo Eduardo Vazquez, Don Antonio & Alan

Don Antonio Starita, Gennaro & Roberto Caporuscio

As soon as we entered the pizzeria, we knew we were going to have an amazing time. There was great music being pumped through the speakers. We were almost immediately presented with some of the magnificent samplings of menu items. I’m not just talking about pizza either; I’m also referring to some of the fried Neapolitan specialties, including potato croquets or panzarotti, Neapolitan style rice balls, fritattine (mini fried spaghetti pies with baked Italian ham and mozzarella) and montanarine (fried dough puffs topped with tomato sauce and pecorino romano). All of these fried items were absolutely outrageous. This is fried food that makes you feel really good.

Don Antonio Starita & Anthony

And the pizze, what can I say other than that it is some of the best Neapolitan pizza I’ve had outside of its birthplace in Naples. Don Antonio’s pizze are fun, playful and downright delicious. Some of my favorite pizze of the night were the Sorrentina, which was topped with imported smoked buffalo mozzarella, sliced lemons and basil; Porta a Porta, which is a calzone filled with fresh ricotta and Italian rapini, topped with grape tomatoes, homemade mozzarella, pecorino romano and basil; Marinara Starita with its tomato sauce, oregano, fresh garlic, pecorino romano and basil; and of course the queen of all pizze the Regina Margherita topped with grape tomatoes, imported buffalo mozzarella, basil and extra virgin olive oil.

Doing the “Pizza Dance” (Anthony, Don Antonio & Gennaro)

Besides the awesome food, one of the night’s highlights for me was doing what I affectionately named the “Pizza Dance” with Gennaro & Don Antonio. It was a beautiful moment. It was also wonderful to see how happy my friend Roberto Caporuscio was. I have to say that I am officially hooked on Don Antonio by Starita. I know it’ll be a place that I crave often. If you love Neapolitan pizza the way it is made in Naples, then you should definitely add Don Antonio by Starita to the top of your list.

Pizza making runs in the Caporuscio family: Roberto with his daughter Giorgia

Our good friend Peter Ferriero with the Men Who Dine

To see more picture from the VIP opening party of Don Antonio by Starita, please visit our photo album on our Facebook page: “Don Antonio by Starita Opening Party – February 6, 2012″.

By: Anthony Scillia

On Monday afternoon, February 6, Gennaro, Charles Scicolone (wine expert), Ryan Imbriale (our friend and wine importer) and I had the privilege of attending a Vecchia Cantina di Montepulciano wine tasting and luncheon at one of NYC’s finest Italian restaurants, The Leopard at des Artistes.  Upon entering the Leopard, we were greeted by Gianfranco Sorrentino, the owner and gracious host of the restaurant.  He invited us to the bar, where we enjoyed a refreshing white wine produced by Cantina del Redi.  The wine was Toscana Bianco I.G.T. “Riccio”.  It was bright, crisp and refreshing.  It really helped to awaken the taste buds.

A glass of Cantina del Redi Toscana Bianco I.G.T. “Riccio”

The wines are poured

The luncheon menu

After a few minutes of socializing with the distinguished guest, we were invited to find a seat at one of the five tables at the front of the restaurant.  I quickly glanced at the menu as the wine presentation was starting and knew right away I was in for a magnificent lunch with great food and expertly paired wines.

Federico Tozzi (Deputy Secretary General of the Italy-America Chamber of Commerce)

Eros Trabalzini (President of the Vecchia Cantina di Montepulciano)

The luncheon festivities commenced with a short introduction by Federico Tozzi, the Deputy Secretary General of the Italy-America Chamber of Commerce.  Mr. Tozzi thanked us for attending the occasion.   He then introduced us to Eros Trabalzini, the president of the Vecchia Cantina di Montepulciano, as well as Ugo Pagliai, the renowned enologist of Vecchia Cantina di Montepulciano.  Mr. Pagliai took the floor for a few minutes as he explained a little bit about the three award winning wines we would be drinking during lunch.

Ugo Pagliai (Renowned Enologist of Vecchia Cantina di Montepulciano)

 Cannellini all’insalata con gamberi cotti a vapore (Cannellini bean salad with steamed shrimp)

Once Mr. Pagliai finished his brief presentation, our first course was presented to us.  It was a cannellini bean salad with steamed shrimp (cannellini all’insalata con gamberi cotti a vapore).  This dish was paired with Poggio Stella Chianti Colli Senesi DOCG 2010.  Many people argue that red wine should not be paired with seafood, but I think that is absurd.  Perhaps it is true for certain big, bold red wines.  But this particular red was a nice accompaniment to both the cannellini beans and the shrimp.  In fact, the shrimp were beautifully cooked and had a firm meatiness to them.

Pappardelle al ragu’ di cinghiale e funghi di stagione (Pappardelle with wild boar and seasonal mushroom sauce)

The second course was a bowl of pappardelle with wild boar and seasonal mushroom sauce (pappardelle al ragu’ di cinghiale e funghi di stagione).  Not since I was in Siena a few years ago have I had this particular dish executed to perfection.  The pasta was paired with Poggio Stella Vino Nobile di Montepulciano DOCG 2008.  This full-bodied wine was definitely stronger than the first.  It’s pleasing, tannic finish went well with the gaminess of the wild boar.

Chef Vito Gnazzo slicing the bistecca

Bistecca alla fiorentina con patatine fritte (“Florentine style” steak served with French fried potatoes)

For our main course we were treated to a dining room steak carving demonstration.  Three stations were set up where the staff including Chef Vito Gnazzo and even Gianfranco Sorrentino himself was expertly slicing huge Bistecca alla Fiorentina for the awed diners.  The flawlessly cooked Florentine style steak was served with a mound of French fried potatoes.  This steak called for a big, bold red.  And that was exactly what we got.  The wine was Redi Vino Nobile di Montepulciano DOCG “Briareo” Riserva 2006.  We all devoured our steak and gulped down the intense yet smooth red before us.

Bomboloni alla crema al limone (Cream-filled doughnut with lemon essence)

Italian doughnuts or bomboloni are one of my favorite sweat treats.  So I was quite pleased when dessert was brought out.  It was a cream-filled doughnut with lemon essence and macerated berries (bomboloni alla crema al limone).  The lemony filling really made the whole dessert pop.  I loved the addition of the macerated berries.

A row of Cantina del Redi Vino Nobile di Montepulciano D.O.C.G. Riserva “Briareo” (This wine was served with the Bistecca alla fiorentina)

With the last bite of my dessert, I was content and happy that I was able to experience yet again the amazing food of the Leopard at des Artistes and the superb award-winning wines of the Vecchia Cantina di Montepulciano.  I will definitely keep my eyes peeled for these wines when I am shopping at my local wine shop.  And if they don’t carry them, I will insist that they start.

The Leopard at des Artistes
1 West 67th Street
New York, NY 10023
Tel: (212) 787-8767
www.theleopardnyc.com

To see more picture from the wine tasting and luncheon, please visit our photo album on our Facebook page: “Vecchia Cantina di Montepulciano Wine Luncheon”.

By: Anthony Scillia

I am Alan Watts, one of the Men Who Dine.

I have been passionate about food, travel and lifestyle for my entire life.  I look forward to sharing our culinary adventures with you.

My best,

Alan

Ciao,

My name is Anthony Scillia, but everyone calls me Tony Mangia.  I am one of the Men Who Dine.  I also do some of the writing here.  My true passion is all things Italian.  I am a proud Italian-American.  Besides Italian food, I love experimenting with different cuisines of the world whether I’m eating out or cooking for family and friends. 

Living to eat,
Anthony “Tony Mangia” Scillia

I’ve come to the conclusion that Restaurant Week in New York City is truly hit or miss.  The fundamental thinking behind Restaurant Week is solid and well thought out.  However, the problem becomes blatantly apparent in the execution.  With this being said, the old, clichéd saying “When life gives you lemons, make lemonade” became our sage belief.

                Crispy Pork Shoulder Tamal (Aji Panca & Salsa Criolla)

               Maybe it was our fault for not doing our homework, but five minutes before our reservation at an otherwise very respectable New York City dining institution, we strolled up to the front door where lo and behold we caught a glimpse of the Restaurant Week menu we would soon be choosing from.  The three of us Alan, Gennaro and I were taken aback by the offerings of house salad, grilled salmon and cheesecake.  It could have been at any countless diners or restaurants throughout this great nation.  This was no David Burke Kitchen menu, which we were spoiled with the week before!  We were quite disappointed and decided immediately and in unison that this certainly was not a place we would be dining on this mild February evening. 

Smokey Peruvian Chicken with French Fries & Huancaína Sauce

                We walked defeated to Alan’s SUV, mulling over other dining possibilities.  Alan and I took out our smart phones and started to delve through other Restaurant Week menus.  After a good 20 minutes of menu surfing and numerous phone calls, I came across a restaurant I never heard of, Nuela.  I clicked on their website and quickly searched out the menu.  Once I was on the menu page, I was pleased to see that the Restaurant Week menu was almost exactly like its regular dinner menu (with a few exceptions).  Now we were getting somewhere.  I mentioned this to my two colleagues, who quickly said for me to read off what was available.  As I read more and more from this South American restaurant’s menu, we all fell in love with what we were hearing.  Nuela, which is influenced heavily by the cuisine of Peru, quickly became our choice for dinner. 

Arroz Con Mariscos (Jasmine Rice, Shrimp, Clams, Octopus & Squid)

                Alan put his SUV into gear and high tailed it the 30 or so blocks down to 43 West 24^th Street in the Flatiron neighborhood of NYC.  Nuela interestingly enough is situated in very close vicinity to Eataly (practically across the street).  It was already after 8 p.m., so the parking situation was easy as pie.  We casually walked in and were surprised by the sleek and sexy look of the place.  I walked up to the hostess and gave my name, explaining that I just made a reservation through OpenTable.  The hostess politely said our table would be ready in a few minutes.  She kindly asked us to hang out by the bar for a few minutes.  I quickly ordered a beer for myself, a Cerveza Quilmes to be exact.  The bartender said it was Argentina’s favorite beer.  It was pretty good for a lager beer.  He also presented us with a bowl of cancha.  If you’re not familiar with cancha, you should drop what you’re doing (after reading this, of course) and buy a bag.  It can best be described as Peruvian roasted corn nuts or kernels.  They are salty, crunchy and downright addicting. 

“Lomo Saltado” (Sautéed Steak, Tomato, Red Onion & French Fries)

                When I was just about finished with my beer and our second bowl of cancha, the hostess informed us that our table was ready.  It was close to 9 p.m. by this point and we were all extremely hungry.  We had a pretty good idea of how we were going to order because we had a chance to study the menu in detail at the bar.  So as soon as our waitress welcomed us, we were practically yelling our order at her.  Alan decided on the crispy pork shoulder tamal with aji panca and salsa criolla for his appetizer; the arroz con mariscos with jasmine rice, shrimp, clams, octopus & squid for his main course; and the passion and coconut with macaroon, coconut crema, passion fruit curd & sorbet for dessert.  Gennaro and I both picked the same appetizer and dessert.  We chose the charred octopus & squid causa with aji amarillo potato puree, olives & avocado.  And our dessert was a mascarpone cheesecake with macerated oranges & coconut sorbet.  Gennaro decided on the lomo saltado, which is a traditional Peruvian dish of sautéed steak, tomato, red onion & French fries.  I went with the smoky Peruvian chicken with French fries & Huancaína sauce.

 Mascarpone Cheesecake (Macerated Oranges & Coconut Sorbet)

Passion & Coconut (Coconut Crema, Passion Fruit Curd & Sorbet & Macaroon)

                The flavors and presentation of all the food served to us were bright and fresh.  I particularly liked the charred octopus & squid causa.  Being used to the chicken version of this dish, it was nice to see it presented in a different way with great seafood.  My chicken was spot on to other Peruvian style chickens I have had in the past.  And I loved the play on papa a la Huancaína.  Instead of using boiled and sliced potatoes, French fried potatoes were stacked on top of the traditional Huancaína sauce.  Ending the meal with the mascarpone cheesecake was the right way to go.  It was very light and airy, not dense like most cheesecakes.  The cheesecake was good, but my favorite part of the dessert was the café con leche.  I loved the sweetness that the condensed milk added to the coffee; along with the silkiness of the steamed milk that sat on top of the coffee.  With that last sip of coffee, I thought to myself that this was the proper way to finish a nice South American inspired dinner and that there was still hope for similar Restaurant Week dinners in the future.  

Café con Leche

To see more pictures from our dinner, please check out our photo album on our Facebook page: “Winter Restaurant Week Dinner at Nuela”.

By: Anthony Scillia

We enjoyed our first NYC Winter Restaurant Week dinner at David Burke Kitchen on Grand Street in SoHo in the beautiful James Hotel. The overall experience was truly exceptional.  Chef David Burke is a master of his craft.  I am remiss in admitting that this was my first experience at a Burke restaurant. 

There are many people who complain about Restaurant Week menus.  They feel the menus are stale or they are just a way to fill seats without giving the diner a true, quality experience.  This could not have been further from the truth at David Burke Kitchen.  There was absolutely no complaining coming from our table when we were told by our server that just about everything on the regular menu was fair game.  I was particularly happy when I was told that one of my favorite dishes, Buttermilk Fried Chicken and Grits, was “on the menu”. 

Buttermilk Fried Chicken & Grits

We quickly decided on our appetizer, main and dessert courses.  Alan chose the Pretzel Crab Cake with Mustard Glaze, Boston Beer Foam & Pepper Marmalade; Roasted Dorade with Saffron Chowder, Baby Shrimp & Mussels; and Red Velvet Sundae with Cream Cheese Ice Cream.  Gennaro decided upon the Lobster Soup with Lobster Dumplings, Coconut Fennel Crème & Watercress; Short Rib & Cavatelli with Wild Mushrooms & Truffle Cream; and Chocolate Cream Cheese Bar with Hazelnut Whipped Cream.  I went with the Mushroom & Onion Tart with Tomato Ricotta & Prosciutto Fried Egg; Buttermilk Fried Chicken & Grits; and Chocolate Cream Cheese Bar with Hazelnut Whipped Cream.

Pretzel Crab Cake (Mustard Glaze, Boston Beer Foam & Pepper Marmalade)

A few minutes before our appetizers arrived our server delivered a bread basket to our table.  Now let’s be honest, bread baskets for the most part are run of the mill.  However, that is definitely not the case here.  Besides a couple of pieces of great bread, the basket also contained carrots & radishes.  I eat at many different restaurants and I have to be honest, this was a first for me.

Chocolate Cream Cheese Bar with Hazelnut Whipped Cream

The entire meal was a real treat.  Chef David Burke’s food is playful and fun, but also fulfilling & comforting.  My Onion & Mushroom Tart was prepared beautifully.  And I have to be honest, I’ve never had something so good as a prosciutto fried egg.  The play on a crab cake was brilliant.  Pretzels, mustard glaze and Boston beer foam.  GENIUS!  I loved that the soup was brought to the table in a coffee carafe and poured into the bowl of lobster dumplings. 

Lobster Soup (Lobster Dumplings, Coconut Fennel Crème & Watercress)

I have to be honest, Chef David Burke’s fried chicken blows the Colonel’s recipe out of the water.  Crispy skin with juicy, succulent meat.  I mean does it get any better?  I think not.  I love grits and these grits were special in many ways.  These weren’t your quick and easy boxed grits.  These grits were made with care and love.  The dorade had nice, crispy skin and tender, flaky meat.  The saffron chowder have my taste buds a run for their money.  Besides fried chicken, I think a big dish of braised short ribs and cavatelli is hearty, comfort food.  So good!

  Roasted Dorade with Saffron Chowder, Baby Shrimp & Mussels

I loved the presentation of the red velvet sundae inside of a mason jar.  That’s one thing about Chef David Burke.  He has always been ahead of his time with his inventiveness and playfulness with food and its presentation.  It’s amazing how many times he’s been copied and imitated by chefs the world over.  The chocolate cream cheese bar was a chocolate lover’s dream come true.  A rich and decadent way to end an outrageous Restaurant Week dinner at one of NYC’s hotspots.

Red Velvet Sundae with Cream Cheese Ice Cream

There are many times when you either leave a restaurant hungry or so full you can barely move, but neither of these scenarios occurred here.  I left David Burke Kitchen full, but more importantly satisfied.  I can’t wait to get back here, but also to try Chef Burke’s other establishments. 

The Men Who Dine (Anthony, Alan & Gennaro) having dessert at David Burke Kitchen

For a lot more pictures from our dinner, please check out our photo album on our Facebook page: “Restaurant Week Dinner at David Burke Kitchen”.

By: Anthony Scillia

Katz’s Famous Delicatessen

There’s something special about walking into an old-school NYC Jewish deli, especially Katz’s on the Lower East Side.  I don’t know if it’s the ticket you get when you enter the door; the bright, fluorescent lights; or the wonderful aromas of pastrami, corned beef, knishes, and pickles.  It’s not the most romantic place, but I guess Harry did meet Sally there or something like that. 

It might not be the most romantic spot, but it certainly is a special place for many people.  How many places do you know that have been around for well over 100 years, since 1888 to be precise, that are still serving deli standbys?  Not too many.  Don’t get me wrong there are many great Jewish & non-Jewish delis in NYC, but many can’t stand up to magic of Katz’s. 

Alan, Gennaro and I recently made a trip to Katz’s to partake in the wondrous foods of this legendary landmark, this temple of pastrami & corned beef.  I am remiss in admitting it, but this was my first time stepping into Katz’s.  And boy, oh boy, have I missed out on something special all these years.  I’ve heard stories about the infamous ticket they give you when you enter.  And I must say I guarded that ticket throughout the whole meal like it was a million dollars.  I certainly didn’t feel like coughing up a hundred bucks for a lost one. 

Assembling the Reuben

I approached the counter reverently, I mean this is the altar of pastrami after all, and ordered a Reuben sandwich, pickles and a few latkes (potato pancakes for the uninitiated).  The counterperson made quick work of my order and handed me my tray of food in a matter of moments.  I thanked him and moved on down the line, where I order a Katz Ale.  This is a beer that was made especially for Katz’s Deli by one of my favorite breweries, Brooklyn Brewery.  

I walked slowly to the table where Alan and Gennaro were already seated, ironically enough in the same place where Harry met Sally (at least that’s what the sign read above the table).  I sat down, took in the aromas of the food on my tray & the environment around me.  I was very content.  With that I took my first bite into the Reuben sandwich and was elated.  I couldn’t believe this was my first time experiencing Katz’s Deli.  I devoured that sandwich, the latkes and the beer in no time at all; and was even more content than when I first sat down.  I even forgot about the prized ticket for a few moments. 

Anthony’s Reuben Sandwich

When we were all done, we got up and made our way to the checkout counter.  I placed the ticket on the counter and handed the woman my money.  That might have been the best $34.95 I’ve spent in a while.  We slowly walked out the door onto Houston Street on this chilly December night.  As we were getting into the car, I looked back over my shoulder at this landmark that is Katz’s Deli and said to myself, “I’ll be back, sooner rather than later.”

The “Golden” Ticket

For a lot more pictures of our Katz’s Experience, please check out our Facebook page, www.Facebook.com/MenWhoDine. 

By: Anthony Scillia

One might anticipate that a frozen pizza, epically one that is basically free of all potential allergens, would be horrible.  That was not the case with BOLD Organics!  We were amazed on just how delicious this product was and everyone at this party felt the same.  For pizza lovers like us to enjoy a frozen product is pretty amazing, but we did.

The chef behind these pizzas is St. Louis renowned chef, Eric Brenner (voted “Chef of The Year St. Louis 2008”).  When you put a passionate and very talented chef at the helm of an innovative company and product,  you are  starting in the right direction.  Bold Organics offers four varieties of pizza—Vegan Cheese Pizza, Veggie Lovers Pizza (chock full of seasonal vegetables such as organic smoky roasted peppers, organic sweet roasted onions and woody shiitake mushrooms), Meat Lovers Pizza (a carnivore’s delight that is loaded with an abundance of spicy uncured pepperoni & sausage), and Deluxe Pizza (an “everything” pie that includes organic smoky roasted peppers, organic sweet roasted onions, woody shiitake mushrooms, spicy uncured pepperoni & sausage).   BOLD Organics scours farms throughout the country for the perfect flavor profiles with optimum health benefits. The pizzas are casein-free, egg-free, peanut-free and tree nut-free and contain no GMOs, preservatives, nitrites, nitrates or trans-fats. The all-natural crust crunches with a texture achieved from a carefully conceived mixture of organic baking ingredients.

Look for Bold Organics in stores in the coming months and give it a try!