Stumptown Coffee at the Ace Hotel

It was a bright, sunny day: partially warm, birds were chirping, clouds had parted and the smell of coffee was in the air. On this almost-Spring day, my morning caffeine travels brought me to Stumptown Coffee Roasters at the Ace Hotel.

The Scene:
The Ace Hotel (at least the lobby and coffee shop) combines a well-designed and eclectic interior (see Exhibit A) with a dash of playful humor (see Exhibit B) and amusement park style attractions (a photo booth!! – evidence of which can be found in the above image).

Exhibit A

Exhibit B

As I queued up with the rest of the Flatiron District for my morning brew, I couldn’t help but notice some other stand-out accents like the beautiful Spring time flora:

And the turn of the century, Victorian Era inspired packaging:

The Coffee:
I ordered my usual latte and was presented with a perfectly frothed, whole milk infused beverage decorated with a teeny-tiny heart. There really is something about steamed whole milk that is exponentially better than steamed skim: FAT. Milk fat just tastes good, especially with coffee. It’s rich and velvety without being too sweet – a perfect balance to deep, bitter coffee. Which is exactly what happened here, and why I had to commemorate the image below with a little Victorian Era decoration of my own.

So impressed I was by my latte drinking experience, that I returned TWICE in one week to the scene of Stumptown at the Ace. This time I mixed it up and ordered a macchiato. Macchiato is an espresso with just a touch of steamed milk. In fact, the word “macchiato” means “stained” or “marked”. So this is an espresso drink with just a little stain of steamed milk.

As you can see, my mark arrived in the shape of a heart, which very much brightened up my morning. More than just pretty decoration, the steamed milk was just enough to balance the deep, dark espresso. No sugar required (cuz I’m sweet enough….oh, I’m just kidding, people). The thin film of foam draped over the surface of the robust espresso is also a nice textural and taste contrast.

Emboldened by my macchiato, it was then that I decided to try out the photo booth. They put it there for people to use, right? Maybe not just one person with coffee in hand, but who cares? Certainly not I. So I snapped a few pictures as evidence of my macchiato enjoyment (see the first photo).

In addition to coffee, I ordered this fancy little brioche roll. Those white crystals gracing the surface are actually sugar crystals (one might confuse them with salt). Brioche is one of my favorite breads because of the ever-so-slightly-sweet, mushy center and its glossy, amber, super-thin crust. This one did not disappoint, the sugar crystals adding a bit of extra CRUNCH.

The Experience:
All in all, I would have to say that Stumptown Coffee Roasters at the Ace Hotel is:

But since I should really attach a movie experience, I give it: The Godfather – The Perfect Game.

Stumptown Coffee Roasters at the Ace Hotel
18 W 29th St.
New York, NY 10001
6am – 8pm daily

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ItaLisboNyorker – City Sandwich

“Have a sangwich!”

This is a line my family uses, in jest, usually after a particularly large meal. We say it for a few reasons:

1. It’s funny.

2. No one in my family ever needs a “sangwich” or a saaaaandwich (if you must). There is always so much food around that the idea of more in whatever form, sandwich or otherwise, would be pushing the limits of space, time and elastic waistbands.

(For those of you out of the loop, “sangwich” is sort of Italian-American/New Jersey/New York dialect/accent-weirdness for “sandwich”).

But sometimes you need a sandwich, as they are surprisingly handy. And last week I was in Midtown (really) and there were sandwiches to be had. Specifically, the well-crafted Portuguese sandwiches at City Sandwich.

City Sandwich chef and owner Michael Guerrieri was born in Naples, raised in New York, and cooked in Lisbon. And now he’s back in New York bringing Midtown a selection of golden-toasted sandwiches with fusion fillings. He calls this blend of flavors “ItaLisboNyorker” which is kind of a mouthful. Sandwich pun intended.

Something I REALLY like about this place is that there is no mayo in the sandwiches. Guerrieri instead uses yogurt with olive oil (I’ll get back to this in a bit).

The Scene:
The interior is unassuming. It looks like the sandwich version of a Pinkberry with less bubble-style graphics. The menu options are posted on the walls of the long, narrow space. Tables line either side, and the counter is at the back, complemented by a beverage fridge (stocking GUS natural sodas) and a basket of Gourmet Basic’s Smart Fries.

The Grub:
We selected the following sandwiches from the wall-posted offerings:

The Todd (pictured above): A harmonious blend of smoked Portugese pancetta, seasonal lettuce (nice and dark green, none of that wilty iceburg stuff), and a tomato with actual flavor. The whole thing was accented by a healthy but not goopy drizzle of honey dijon yogurt sauce. A honey dijon yogurt sauce that I liked so much I replicated at home. There’s a (bonus) recipe below!

Next up was the Henrique. Sporting Portugese Alheira-Vinegar sausage, steamed collard greens, grilled onions, melted mozzarella, this sandwich is definitely a heavy weight. But not in a way that often induces regret in an “I just ate a brick” way. It is surprisingly light – perhaps because the bread is so delicate and crispy it could float away if it wasn’t weighted down by meaty accoutrements. I loved the combination of tangy vinegar sausage, sweet grilled onion and savory collard greens. The mozzarella could have been a touch saltier (yes, even with sausage).

The Experience: The Big Lebowski

While the atmosphere doesn’t count for much, the sandwiches are innovative, fresh and feature well-thought-out and balanced taste combinations. I enjoyed the fusion of Italian, Portuguese and New York styles and tastes. And I loved that Honey Dijon Yogurt Dressing. So much so that I recreated it and mixed it up with some Persian cucumbers and avocados for a tangy salad.

Here’s how to do it yourself:

What You Need:

For the Dressing:
makes 1/2 cup
1/2 cup plain Greek yogurt (I used Chobani)
1 tablespoon Dijon mustard (NOT honey-dijon mustard)
2 teaspoons honey (I used a Acacia variety from Murray’s Cheese, but any honey that tastes good to you works)
A drizzle of olive oil

For the Salad:
1 ripe avocado, cut into cubes
2 Persian cucumbers, diced

What To Do:
Combine all the ingredients for the dressing in a small bowl and mix. Be sure to give it a taste and see if you would like more of any of the three main ingredients.

Place your chopped cucumber and avocado in a larger bowl. Add as much dressing as you would like (I added about 2 tablespoons of it) and mix until well coated. Serve with toasted bread or pita chips.

Note: This dressing is also good for dipping aforementioned bread/pita chips. This would be why I don’t have any dressing leftover.

And finally, say it with me now: SANGWICH! Have one.

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All My Fellas, Where You At?

GENTS! Do not let the swirly- girly pictures of chocolate and lace fool you – this post is for you. Ladies, this post is also for you, but we’ll get to that later.

As you are probably aware, a certain “holiday” is approaching. Valentine’s Day. I know…you are not a huge fan of the day. But instead of warming yourself by a bonfire of Hallmark cards or suggesting to Cupid where that pudgy bambino can stick his arrow, we must face reality: Valentine’s Day exists and  your significant other/partner in crime will most likely be disappointed if you overlook it.

What’s an upstanding gentleman like yourself to do? I’m going to tell you.

Even while working within the confines of traditional Valentine’s Day gifts (chocolate and flowers) you can be original. I have done the research for you (you can thank me later) and will be offering you suggestions during the weeks approaching the Grand Lovers’ Fest.

Suggestion the First: Chocolates from Cocoa V!

If I see a box of Russell Stover I’m going to have a fit. Cocoa V’s chocolates are legit. They are also vegan, if you care about stuff like that, and you might. Consequently, they are all dark chocolate. Dark, rich, intense, with an infusion of flavor…well, I’ll get right to it because I taste tested some of them, and have picked a few favorites.

First Up: The Creamy Peanut Butter:

This ain’t no Reese’s Peanut Butter Cup. A dark chocolate outer shell encompasses a dense truffle center of chocolate and peanut butter whipped together into a frenzy of flavor. Proof of harmonious cohabitation!

The Salted Caramel:

Salted caramel is one of my new favorite flavor combinations. It falls into the “chocolate-covered-pretzel” food group. Sweet aaand salty. The only bittersweet thing about this bon-bon is realizing you ate them all. And it’s a work of art too! Look at that fabulous painted purple swirl wrapping around the diamond shape of the truffle.

Pecan Praline:

This rose-dusted, oblong beauty encases a smooth whipped center interspersed with chopped pecans. A hint of salt gives the usual praline flavor a tartness that adds a dimension of taste beyond the expected.

And now a word about flowers. The word is YES. But roses? No. This is just my opinion, but I find roses on Valentine’s Day a little….played out. Yeah, I said it. Try something like this instead:

Behold the Gladiolus (or Gladiola, whichever you prefer, Wikipedia seems to like both)! Dramatic, beautiful, colorful….just like your lady friend, yes?

Or perhaps your lady would prefer some Ocimum basilicum also known as Basil.

To me, no flower smells better than a bunch of fresh basil. Any man who brought me a bouquet would know what to expect that night. Pesto, that’s what. Yup.

So, my merry band of gentlemen readers (I’m assuming there are a few of you), heed my advice! You can feel free to hate on Valentine’s Day, but make the best of it. And Ladies, if you like what you read here, pass it on to your fellow. Maybe he will get the hint (if you drop it like a bowling ball on a concrete floor).

For more information on Cocoa V, check out their website here.

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Vandaaaaang – A Review of Vandaag on the LES

* Above photo from the Vandaag Website.

I know we just explained that we would be concentrating on Italian/Italian-American/American food. However, every now and again, we are going to slip in a wild card, in the form of a mini-review.

Today’s wild card is Vandaag, a restaurant on the Lower East Side that explores the cuisine of Northern Europe, focusing on Denmark and Holland. I felt like this restaurant warranted a mini-review because a good time was had by all. Except for the crustaceans, and I’ll get to that later…

John was busy practicing his golf swing in his apartment, so I infiltrated Vandaag with a friend who was also keen to sample the intriguing fare and their featured gin – Bols Genever (check out the amazing type treatment – nice job, designers!).

A very polished decor (Scandinavian design influences noted) greeted us. Imagine a subway platform (tiled walls) that has been power washed (with bleach) and then outfitted by Room + Board with stylish, mod diner booths and tables.

* Above photo from the Vandaag Website.

We ambled up to the bar and were immediately overwhelmed by the selection of mixed gin drinks. What to try first? All of them? Yes! The bartender was a seasoned mixer, so I began with a West of 2nd, a Genever cocktail with mezcal, lime, sugar cane and pomegranate molasses. Excellently well-balanced, this drink was just the right combination of sweet and deep to sip while we awaited our table.

Once seated, we ordered the Bread Bowl. I usually don’t approve of being charged for bread, but this bowl is an appetizer in its own right. It included different bread varieties and was served with butter and a hummus. Our favorite bread was the Rye – dark, flavorful, chewy wedges. And did I detect a hint of molasses? I believe I did.

For dinner, I ordered the bowl of Crustaceans, and received just that. The sea critters were fresh, some fried with heads still intact. I wasn’t shy about crunching into their tiny noggins, but I was a bit underwhelmed (or overwhelmed?) by a bowl filled entirely with them.

The stand-out of the evening was the Hete Bliksem or Hot Lightening. Crisp fingerling potatoes, apples, bacon and something called “stroop” syrup are served as a side in a tiny cast iron dish. This combination of ingredients demonstrated outstanding texture and flavor: sweet, salty, a touch gooey (in a good way), but also crispy. It left me wondering if, like pork belly, I could buy stock in stroop.

We washed all this wonderfulness down with something called the Little Head Butt – a chilled shot of Bols Genever gin with a beer chaser. Yes, we really did. Readers of this blog know about my affinity for gin. The Bols Genever did not disappoint – smooth with a nice tang.  Served in cordial glasses, we felt positively fancy! Even with the beer chasers.

The dessert menu changes frequently. We treated ourselves to this giant ice cream sandwich. If an ice cream cookie sandwich could be thoughtful and dignified, this one was. The cookie was an oatmeal variety that kept the ice cream in check and didn’t break down or crumble. The creamy vanilla filling was accented with a layer of tangy cream that provided a touch of contrast to the mild vanilla. It was also large enough to share – always a plus.

In conclusion there are a few take-away lessons here:

Vandaag: Yes! I will be returning for more Hot Lightening and Head Butts. No necessarily in that order.

Stroop: It’s kinda like caramel

Bols Genever: Buy me some.

Overall Movie Experience: Heat – The Edgy Near-Masterpiece

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Hot Diggity Dog – Please DO(n’t) Tell

Ahhh….the hot dog. Nothing says backyard BBQ to me like a good dog with some nice charcoal grill lines striping its all-beef cylindrical frame. I take ketchup AND mustard on mine. I’m weird like that.

But last weekend, I had the opportunity to visit a place least likely to be confused with a backyard BBQ – Please Don’t Tell, the speakeasy that adjoins Crif Dogs on the Lower East Side. My friend Kaz was in town from Los Angeles, and she suggested we pop on over there.

Reservations are recommended at this mysterious place, but you have to call at 3pm the day of your visit. We tried this route, along with the rest of the city. Again and again we were foiled by a busy signal. When we finally got through, the person on the other line told us they were all booked (it was about 3:30 at this point). However, she said if we arrived at 6pm we would have an excellent shot at getting seats at the bar.

Dutifully, we showed up at 6pm, and this is when the queue starts to form outside the telephone booth inside Crif Dogs. We lined up with everyone else and waited….for what we just did not know (not having done this before). Before long, a woman on the OTHER side of the telephone booth opened up the door and started letting people in in pairs.

We got in quite quickly after this, and were seated at the bar (not before witnessing some exciting examples of taxidermy!).

We began with drinks. The bartenders at PDT are both nice and knowledgeable. Which is great for me for two reasons: 1. The drink menu at PDT is extensive. Which is fantastic, but can be overwhelming. 2. I have this new habit of asking waiters, bartenders, museum staff, etc what I should eat, drink, do, etc. And then staring at them until they give me a good answer. I figure they’re the experts, they should know better than I do.

So, I said to Mr. Bartender #1 (there were two of them), “I would like GIN!” He was taken aback only for a second (bless his soul) and then whipped up a concoction for me with Gin, rosemary and a splash of citrus that was exactly what I wanted. Kaz opted for a rum drink with an infusion of maple bacon that was magical.

After studying the menu, we ordered their waffle-cut fries and two Wylie Dogs. The Wylie Dog is a deep fried Crif Dog accessorized with battered, deep fried mayo, tomato molasses, dried onions and shredded lettuce. This seemed like a heart-healthy option to me.

Our food arrived through a fun little window behind the bar. I looked at my Wylie Dog and formed a plan of attack. It’s a hefty dog with some unwieldy toppings, including what looked like a long, thin, fried mozzarella stick on top. Turns out this was the fried mayo. And it was good. I feel dirty saying that, but it’s true. My Wylie Dog was very well executed. Frying a hot dog is really a good way to prepare it. It has a nice crispy-crunchy outer texture, which gives it some extra snap. And the interior was very flavorful and perfectly accented by is various accoutrements (including the mayo).

The fries were also tasty, but a bit more average than their outstanding dog counterparts. They arrived with a cheese sauce which appeared to be your standard orange-colored melted variety and some spicy relish. I liked the relish, but passed up on the cheese after tasting it. It didn’t offer me anything noteworthy and I figured with the fried hot dog, fried mayo and copious amounts of Gin, I would leave the cheese alone. However, we did order two baskets of fries and killed them both.

I was pleasantly surprised by the bathrooms, located just across from the taxidermed jack-a-lope. Sliding open the door revealed a loo completely tiled in broken mirror pieces. It was like having the inside of a kaleidescope as a bathroom! I have to admit I thought it was very well done, and a dash unexpected given the dark, library feel of the main dining room and bar area. It was clean and well-kept and it was even festooned with brightly colored flowers. Definite points for creativity and flair.

I would absolutely return to PDT, with or without a reservation. It’s a great place to have an inventive and well-mixed drink even if you don’t feel like indulging in the fried fare. And as for the fried fare, I have not met many fried hot dogs in my time, so this one may be my first love. And the mayo too.

Movie Equivalent: The Big Lebowski

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Loving Luzzo’s

Just when you thought you were done with Pizza month, we pull you back in.  Due to the plethora of Pizza joints within the area,  Elana and I have agreed to stop this soon and continue at a later date… but there is still work to be done.  This week’s review is of Luzzo’s, on 211 First Avenue in the East Village.   Since it was Elana’s birthday, we invited a whole crew of pizza enthusiasts and made a reservation way in advance.  Our crew had grown to 15 people, and I was skeptical of how they would handle our posse.

Accommodations turned out to be no problemo.  One of the waiters took our crew down a flight of stairs to their basement.  If anyone is thinking about booking a large group for some delicious pizza, ask to be downstairs in the basement.  We basically had the place to ourselves.  It even comes equipped with a stereo system in which the staff at Luzzo’s actually encourages you to supply your own music.  Unfortunately, none of us were aware of this ahead of time, so Elana’s whack-ass mix of early 90’s techno supplied the musical backdrop.  Also in the basement is a bar, stocked with wine and ice cold Peroni, the latter of which was ordered by all the male participants in half hour increments; like clockwork, one of us would twirl our index finger in the air, while our waiter would rifle off bottle caps and dispense the brewskis.  Did I mention how awesome the basement is?

After ordering a few snacks, the pizzas arrive.  Like Keste, Luzzo’s is very much a Naples pie; the mozzarella is barely melted, the crust is charred, yet chewy.  It is extremely simple in its look, yet sophisticated in its creation.  Luzzo’s gives the option of ordering either 12 inch or 16 inch pies.

For the group, we get a bunch of 16 inch pies; 4 of which are Bufala Mozzarella pies.  This pizza is definitely some of the best we have had.  It is a little thinner than that of other Neapolitan pies,  which isn’t good or bad – just figured i’d say so.  Its bufala mozzarella is great; despite its spotty application, it is huge on taste:  milky, salty, and a touch sour.  Perfect.  The tomatoes are of equal quality, extremely fresh with perfect compliments of oil.  Take a look at the oil which swims on top of the slice.  It’s there, but not overwhelmingly so.  And the crust is of fine craftmanship – the blackened portions of the crust are contrasted with its doughy, pillowy insides.  Rugged exterior, tender underneath it all.  Alot like myself.

(This picture is from the bar afterwards.  As you can tell, it was fun)

We ordered a few more pies.  One was a white pizza with truffle patte (pictured above). Another was a magherita pizza with prosciutto and arugula.   A third one was a white pie with prosciutto and mushrooms seen below.  All were very good; building on Luzzo’s wonderful pizza making philosophy with wonderful pizza making accompaniments/ingredients.

Those looking for a high end Neapolitan pizza will not be disappointed by stopping into Luzzo’s.  In comparison with Keste, our other reviewed Neapolitan pie, it is slightly thinner and tad more simple and bare.  Yet in taste, they’re in dead heat.  Stay tuned for our pizza rankings in the coming weeks.

Overall Movie Experience – Shawshank Redemption

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