Dishola: Reviews by the Dish
- dishola /dish•ō•lâ/
- v. To share the love of food - dish by dish. n. The ultimate source to find real meals at real places that rule.
Judiaann's Profile
Eat what you love and don't feel guilty about it.
432 E 13th St,
New York, NY, 10009
(212) 677-2200
Judiaann
3 weeks, 3 days ago
New Yorkers love brunch -- so much so that they'll wait in line for hours to participate in this weekend ritual. I too love brunch, but I'm a little less patient when it comes to waiting for my first meal of the day. You can imagine my relief to discover that there was no such line at the newly opened Bistrouge in the East Village. Usually, when there's no wait, it means the place is no good. But to my surprise, the food was not only good, it was really exceptional. I had the French Toast with Sautéed Fruits in Cognac Sauce and it was unbelievably delicious! The French toast, a thick slice of well-made brioche, came generously bathed in a warm Cognac spiked créme anglaise warmed with ripe berries and sweet peaches. Perfection. I just hope I get to enjoy this lovely brunch spot a few more times before the word gets out and the lines start to form around the block.
05-02, OCBC Centre,
Singapore, SG
65332818
Judiaann
on 02/22/08
Pork, and pork belly in particular, has become the darling of the food world in recent years. But before all the hype and hoopla, the Chinese have been enjoying this most luxurious cut for decades. I give my friend David Chang of Momofuku fame credit for putting pork buns on the map (his are the best in NYC) but the version I had at Beng Thin in Singapore had me swooning and giving thanks to the pork Gods. I don't think I would have ever discovered this gem of a restaurant located at the top of a car park had it not been for my friend Angela Chan who wanted to introduce me to a restaurant specializing in authentic Hokkien cuisine. The pork belly comes braised in a deep, multi-dimensional sauce to succulent, melt-in-your-mouth perfection. Served along side are tender steamed buns so you can create your own pork belly slider. It's delicious. It's life changing.
700 E 9th St,
New York, NY
(212) 358-9225
Judiaann
on 02/20/08
Okay. Okay. I know a drink is not a dish but the cappuccino at 9th Street Espresso in the East Village is worth making a special trip for. Unlike sad examples of bitter espresso topped with dry bubbled foam, the version here is a perfect blend of velvety rich espresso blended with soft wet foam to form a single unit of sipping pleasure.
50 Clinton St,
New York, NY
(212) 477-2900
Judiaann
on 02/22/08
This stunner was created by pastry chef Alex Stupak of wd~50. It was a finalist in PastryScoop.com's 2007 Golden Scoop Awards in the category of Most Innovative Dessert and while it didn't win (I wasn't a judge), I thought it was incredibly delicious and thoughtfully mesmerizing. The dessert consisted of a frozen orange cylinder filled with fluid vanilla cream, orange-vanilla sponge cake, butternut squash puree, orange blossom gel, partially dehydrated orange segments, orange peel confit, rooibos foam, and micro anise hyssop sprigs. Sounds crazy technical but it ate like a yummy creamsicle surrounded by tasty bits. You might have seen Alex recently battling it out with Cat Cora on Food Network's "Iron Chef America." He used a similar encapsulation technique for a chocolate dessert only this time his dessert reigned supreme.
173 Ludlow St,
New York, NY
(212) 353-3353
Judiaann
on 02/19/08
I love how this dish comes to the table with a generous quenelle of airy ricotta salata foam that melts into the warm vegetable ragout to create a most scrumptious sauce that is both light and robustly satisfying. The ribbons of fresh pasta are cooked to perfection and I don't even miss the fact that there is no meat to be found.