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.
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.
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.
432 E 13th St,
New York, NY, 10009
(212) 677-2200
Judiaann
on 11/09/08
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.
242 Mott St,
New York, NY
(212) 334-9552
Judiaann
on 02/18/08
If you like avocados as much as I do, you will appreciate the simple deliciousness of the avocado toast at Cafe Gitane in Nolita. I've been making myself variations of the avocado-on-bread theme for years but this might be the first time I've seen it as a solo item on a restaurant menu. The avocado is shaped into a creamy mound on top of a thick slice of deliciously wholesome multi-grain bread. The surface comes lightly drizzled with extra virgin olive oil, a squirt of fresh lemon juice, and a sprinkle of red chili flakes. I would have thought a grind of fresh black pepper would have been enough but the mild heat of the chili flakes adds an unexpected but noteworthy kick that contrasts nicely to the creaminess of the avocado. It's a perfect balance of flavors and textures. I could happily eat it every day and not get bored.
623 11th Ave,
New York, NY
(212) 977-1500
Judiaann
on 02/19/08
I swear I must have been a Southerner in a past life because I love me some good barbeque! Adam Perry Lang, chef/owner of Daisy May's BBQ USA, is one of the finest pit masters around despite his classic French training and lack of Southern accent. The Texas chopped beef brisket sandwich with pickles and onions is as good as it gets. Yum in a bun. Get it with some fixins' on the side like baked beans with burnt ends or creamy coleslaw and wash it down with some iced sweeeeeet tea served up in a Mason jar.