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.
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.
131 Rivington St,
New York, NY
(212) 260-4555
Judiaann
on 02/19/08
A few years ago, I entered a national flavor search contest hosted by Food Network and Haagen-Dazs. Long story short, I WON! My ice cream pitch became a reality (and a reality show) and before I knew it, I was finding my name under lids of Sticky Toffee Pudding ice cream. This is the dessert that started it all. Sticky Toffee Pudding (or STP as I like to say) is nothing new. It's actually a very old-fashioned British dessert of steamed brown sugar cake flavored with dates served with toffee sauce and vanilla ice cream. Don't be scared by the mention of dates. You'd never know they were in there. I love this dessert because it's the toffee version of a really good molten chocolate cake. It's warm, a little gooey, and perfect when served with a scoop of vanilla ice cream. Over the years, I've had many version of STP and this is still my favorite.
60 E 65th St,
New York, NY
(212) 288-0033
Judiaann
on 02/22/08
Pastry Chef Dominique Ansel of NYC's famed restaurant Daniel makes this delightful Raspberry-Lemon Vacherin that looks and tastes like no other vacherin I've had before. I say delightful because just looking at this spiky little creation puts a smile on my face. One taste and your tongue will be smiling too because it's even more delicious than it looks! I find the layers of crisp and delicate meringue to be the perfect counterpoint to the refreshing layers of cool sorbet, creamy sauce, and bouncy Thai basil seeds which always remind me of tadpole eggs in the best way possible.
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.