ABC Kitchen- Bonus!

ABC's kitchen dining area

I learned  about New York City's (NYC) ABC Kitchen from my pal M.  I think of  M as the consummate food enthusiast. She introduced to me to NYC's Institute of Culinary Education (ICE), the James Beard Foundation and has visited numerous venues throughout NYC. Ironically,  I met M at a dinner featuring Ktima Pavlidis wine hosted by Zaytinya.  Yes, M travels for food! I knew it was time to visit ABC Kitchen when a woman at an event I was attending talked at length about ABC Kitchen; when I mentioned that I would be in NYC for a meeting she me  urged to go to ABC Kitchen and made me promise to try the kabocha squash toast and the ice cream sandwich.

The Amtrak train arrived 25 minutes later than scheduled. This delay consumed the travel time I had factored to arrive at ABC Kitchen early, if not on time. After hurriedly disembarking the train and grabbing a taxi, I called in a panic to request that my reservation not be cancelled and OpenTable informed that I 'no showed' (watch for a future blog post about reserving tables). The woman I spoke with on the phone reassured me that as long as I was enroute to the restaurant everything would be fine. The taxi driver drove a little faster.


the mirror in ABC's kitchen

The taxi came to an abrupt stop and the driver announced that we were at my destination. I paid, collected my belongings and stepped onto the street. I didn't see the restaurant!  As I neared the sidewalk I noticed the  ABC Kitchen image on a door. I reached for the door and hurried in. Cat greeted me at the reception station. She was aware of my arrival from the train station and restated that my reservation was intact.  Cat informed me that the last seating for lunch is at 3pm (I was under the impression that the restaurant stopped serving lunch at 3pm). I was offered a choice of sitting at
the bar or in the dining room; I opted to sit at the sit at the sun filled bar. Cat  gave me a run down on the menu. and then took me on a mini tour of the restaurant. My anxiety evaporated. During the tour I found out that Cat has been with restaurant two years. She started as barista and loves working for the organization. Cat returned me to the bar where Jess, the bartender was patiently waiting for me. Cat's final words before walking away were 'don't you love the mirror?'.

Jess gave me a few minutes to study the menu. I chose: kabocha  toast, carrot salad, and raviolo.

Kabocha toast: chiffonade of basil, kabocha is savory cooked with onion,  pepper. Topped with touch of sea salt salt.  It was very good.

kabocha toat

Next was the raviolo Cat and the bartender, Jess recommended it: colorful, a hint of heat because of the red serrano pepper slices. You must like egg for this dish because once you cut into the raviolo the egg runs out.  



ravioli

I tried theCarrot salad: great colors. Nicely plated. Fresh avocado, sesame seeds,   roasted carrots are full of flavor. Delicious!

carrot salad

 

Hudson baby

There's a good drink menu option. Juices and sodas made in house. I ordered  ABC Kitchen's  Basil lime soda first. Good combination. like it.  There are lots of options on bar menu: tequilas, gins, vodkas, bourbon on hand: Maker's Nark McKenzie (rye and standard), Hudson Baby, Berkshire Mountain Rum and Berkshire bourbon from Massachusetts.  I tried Hudson Baby bourbon. It's from a NY distillery. It has an a orange, cinnamon,  and clove nose. It was smooth with just a touch of  spice.  The bartender told me name Hudson Baby's name is a reference to the bourbon being aged in 'baby' barrels.  I tried it with ABC Kitchen's ginger lime soda - good!
 
I was too full to try dessert.

The staff is so laid back. Everyone is dressed in casual attire.  The bathroom is clean and has  somewhat almost industrial appearance. ABC Kitchen  is family friendly. Easy to pass ABC kitchen.

Nearby Subway Stops. 4, 5, 6, L, N, Q, R at 14th St.-Union Sq.  Parking garages are nearby. Reservations are available via OpenTable.

When I informed M of my visit she asked me if I knew that Chef Dan Kluger, ABC Kitchen's chef was a 2014 James Beard Award Finalist  for Best Chef: New York City (Five Boroughs). Bonus!

Be well,
Technicolor girl

Restaurant Eve: Oregon Wine dinner featuring Andrew Rich Wines - Part 2

Here's what happened once I moved to my new seat:

Andrew told the room he started in the wine making business in 1995. The grapes he uses to produce his wines are from Willamette Valley of Oregon and Columbia Valley regions of Washington. A fellow diner had already told Andrew that  the region all seemed the same, so  he patiently explained that the topography and corresponding climate of these areas (wetter in  the Willamette Valley and drier, high desert-like in the Columbia Valley) was critical in understanding where to grow the  grape varietals.  He initially wanted to focus on Syrah and then moved on to Pinot Noir. Andrew said in all of the wines he produces he strives for balance.

As Andrew returned to the table the  amuse-bouche was being served. I asked Andrew which of the wines featured was his favorite. A fellow diner replied before Andrew could speak that ALL the wines were a winemakers favorite,  just like a  parent  doesn't have a favorite child. I smiled, sipped my wine and thought to myself, 'of course, a wine maker has a favorite wine'. Andrew replied that he would say at the end of the meal.

First Course

Sashimi of Tarakihi with spring onion panna cotta, heirloom beets, and Lindera Farm's Mulberry Vinegar

Croft Vineyard Sauvignon Blanc 2012

Sashimi of terakihi



Andrew told the room Sauvignon Blanc is rarely planted in the regions he collects grapes from because of climate needed to support the grape varietal. The grapes from this vineyard are grown organically and fermented in stainless steel. The table liked the dish and the wine. I noted a grassy, earthy nose on  this wine. The subtle mineral elements paired well with the colorful terakihi dish.   During post dinner discussion with Chef Armstrong  surprised the room when he told us this wine varietal  was typical 'cat  piss' (he explained that the term to referred to the odor of wine. The term caused a stir in the room (mostly giggles and outright laughter) and a decision by a few of my table mates to use the term pipi de chat instead) and the most difficult to pair.

Second Course

Butter poached Maine lobster with basil pesto, baby broccoli raab and sabayon

Columbia Valley, Roussane 2011

Butter poached Maine lobster

Andrew told the room  Roussane is northern Rhône varietal that is often blended in Marsanne wine and that  it can be rather opulent, but the vintage offered is not as opulent. Pairs well with  seafood, creamy dishes.  Andrew suggested we let the wine rest a few minutes to warm up a bit and allow the wine flavors to come forth. The table enjoyed the dish and the wine. I have discovered a new wine to add to my bar!  I liked this smooth, dry wine. with its nutty nose and soft finish. I enjoyed this dish and was glad that the wine didn't compete or overpower the lobster and butter. During post dinner discussion Chef Armstrong shared that he liked to test out the dishes with the wines in advance with his team and also the night  the dishes were served. He was pleased with this pairing.

 

Third Course

Pan roasted black bass with oyster root, salsify puree, and crisp Virginia oysters

'Prelude' Pinot Noir 2011

'Verbatim', Pinot Noir 2011

 

Pan roasted black sea bass

Chatter in the room increased as two Pinot Noirs were poured. A table mate questioned if one of the wines was for the fourth course; another expressed surprise at Pinot Noir being served with fish. At the urging of the table  Andrew shared with the room that the two Pinot Noirs were poured because each wine complemented different elements in the dish. Everyone at the table enjoyed this dish. The firm textured sea bass was not consumed by either wine. In face, I liked the 'Verbatim' with this dish.  A show of hands revealed that the room was almost equally divided on the preferred wine with this dish.  During post dinner discussion Chef Armstrong was polled  too- he chose 'Verbatim'. Chef also told the room was also a play on terms: oyster root  is also called salsify and is know for its oyster like taste.

Fourth Course

Breast of Partridge "Saltimbocca alla Romana"

'The Knife Edge', Pinot Noir 2010

Breast of partridge

While debate continued about the wines poured for the third course the fourth course was presented.  Andrew explained that 'That the Knife Edge' was a little more tannic and would pair well with game. The table was in agreement about the dish and the pairing. It was my first time eating partridge breast and I was impressed - the crisp exterior and tender meat was a good introduction. There was a subtle 'gamey' quality, but the pinot noir balanced it perfectly. During post dinner discussion, several diner told  Chef Armstrong this was their favorite dish. Chef told the room that he wanted to highlight the marsala and purposely chose the partridge. A winning combination!

  

Fifth Course

Shenandoah Valley Loin of Lamb and braised shoulder tajine with fresh chick peas 

'Vin de Tabula Rasa', Columbia Valley, Syrah 2011

 Andrew told the room that 'Vin de Tabula Rasa' would have subtle distinctions when compared to the  other Syrahs poured  because the grapes were from the Columbia Valley region which is more desert like. The table delved into the lamb and discussion centered on the cuts of lamb featured- loin and shoulder. Both cuts were tender and full of flavor. I detected a cinnamon note in the wine that seemed  bring forward the cinnamon element in the lamb dish. During post dinner discussion Chef Armstrong shared with the room that he liked to highlight was is unexpected in the wine and makes notes during his initial tasting. In this dish he wanted highlight the wine's cinnamon notes. Job well done!

Sixth Course

'Cashel Blue' with hazelnut-raisin bread and sauternes poached sultanas

'Prometheus', Syrah 2011

Cashel blue with hazelnut- raisin bread

Andrew told the room that the Syrah featured with this course featured two grapes. The table was pleasantly surprised about the combination, some liked the blue cheese, some liked the combination  of  ingredients. In general I like blue cheese and liked the elements in this dish, The Syrah was a good choice because of its jam notes (think blackberry or black currant) and its smooth finish. The poached sultanas were savory tasting to me - almost reminiscent of Vidalia onions (a very good thing in my opinion). I thought the use of hazelnut bread was a nice nod to Oregon's hazelnut growers. 

  

Seventh Course

Meyer Lemon Bavarian with Sicilian pistachio cake and goat milk sherbet

Meyer lemon Bavarian

Fortunately there was no wine paired with dessert as I think a couple of my table mates might have devoured his portion of the light, luscious dessert.  The silky goat milk sherbet had just a touch of sweetness to complement the Meyer lemon and enhance the pistachio elements.

After dinner treats

I am a chocoholic, but I reached for the sugar coated squares first. Table discussion began about which fruit was featured. One couple advised the table it was apple because they had eaten it before. It was tasty. The same couple suggested I try the chocolate truffle. I didn't care that the dusting of cocoa powder might get on my face as I bit into the truffle and tasted the creamy chocolate.

Chef Armstrong and a member of the cooking team appeared after the dinner treats were placed on the tables. He graciously entertained questions from the room. When I congratulated Chef on being a being a 2014 James Beard Award finalist he graciously accepted the congratulations and told the room he has been a finalist seven or eight times. Perhaps this year will be the winning year.
 

I looked around the room. The number of male attendees exceeded female attendees. I was the only person of color in attendance. I especially enjoyed one of the couples at my table. Like me, they were food adventurers who enjoyed the artfulness of the dishes as much as the wine pairings. I hope that our paths will cross again.

Andrew was a wonderful tablemate and asked diners at the table where he sat about restaurant recommendations and discussions about new entrants in the gin and bourbon markets. Andrew also patiently reminded that the Valley where some of the beloved grapes grow rhymes with 'damn it', unlike city in Connecticut with the same name. 

An evening at Restaurant Eve is expensive, but in my opinion is well worth the splurge. The staff

is professional, polite, attentive, and extremely helpful.

In general, reservations for Restaurant Eve can be made via City Eats. Single diners note: Restaurant Eve does accept reservations for a party of 1, and you sit in the dining area. Look for my upcoming blog entry about my solo visit to Restaurant Eve.  Restaurant Eve does have a dress code suggestion.

 

I did not visit the bathroom on this visit.

 

The closest metro stop is King Street. Metered and zoned street parking is available. A public parking garage is directly across the street from the restaurant.

 

My takeaways for the evening: obtain at least two bottles of the Rousanne wine featured for dinner as soon as time, schedule and budget permit;  figure out a way to justify adding 'My Irish Table' to my cookbook library (will have to scan the calendar for reasons to share a wish list with family and friends), continue to enjoy Sauvignon Blanc in spite of the moniker 'xixi do gato' (I chose Brazilian Portuguese words because pipi de chat is a French colloquial term sometimes used to describe the odor of very watery coffee). 

 

Would I be requesting too much of the dining gods if the cookbook were signed? Please.

 

Be well,

Technicolor girl

 

p.s. which do you of the wines do you think was Andrew's favorite?

Restaurant Eve: Oregon Wine dinner featuring Andrew Rich Wines - Part 1

A reliable source told me that Restaurant Eve was hosting an Oregon Wine Dinner featuring Andrew Rich Wines. I found a blurb about the dinner on the Restaurant Eve's Facebook page,  quickly sent an email  to request a seat and hoped that the event wasn't already sold out. The following day my seat was confirmed.

From my perspective the dinner was taking place at an auspicious time:  Chef Armstrong was recently identified as 2014 James Beard Award finalist, Chef Armstrong's 'My Irish Table' cookbook had just been released, and I welcomed the opportunity to learn more about Oregon wines.

As I walked through the doors I was warmly greeted by Ms. Marx, the point of contact for reserving seats for the dinner. I had emailed Ms. Marx before the dinner to ask if non flash photography was permitted and if time allowed perhaps I might be able to chat with Mr. Rich or Chef Armstrong. I didn't expect Ms. Marx to recognize me as a I walked in the door though.

Amusee

The final touches were being completed for the wine dinner; I was asked to  have seat. A stack of 'My Irish Table' cookbooks were attractively arranged adjacent to my seat. Perhaps I was staring too long because Ms. Marx encouraged me to peruse  the cookbook. The  cookbook contains 130 recipes,  features recipes from Chef Armstrong's homeland (Ireland) as well recipes for dishes offered at Restaurant Eve. The photos in the cookbook are good- I was especially impressed with the photos depicting how to fillet a fish.  A member of the staff escorted me to the room where the wine dinner would take place. I was the first to arrive and ordered a cocktail while other diners arrived.

A seemingly quiet man entered the room announced his relief at seeing fellow diners not wearing sport coats and then introduced himself - this was Andrew Rich. He moved around the room and introduced himself to each guest and shared a bit about himself and the business.

Sorbet between course 1 and 2

Just before the dinner was to start the restaurant's sommelier approached me and asked if I would mind moving to another seat so that the wine maker could sit in the center of the room and talk to the group. I pointed to the empty adjacent seat and if I could sit there instead. I moved my belongings to the adjacent seat and said a silent thank you to the dining gods!

On the menu (beverage pairing in bold italic)

First Course

Sashimi of Tarakihi with spring onion panna cotta, heirloom beets, and Lindera Farm's Mulberry Vinegar

Croft Vineyard Sauvignon Blanc 2012

Sashimi of tarakihi

Second Course

Butter poached Maine lobster with basil pesto, baby broccoli raab and sabayon

Columbia Valley, Roussane 2011

Butter poached Maine lobster

Third Course

Pan roasted black bass with oyster root, salsify puree, and crisp Virginia oysters

'Prelude' Pinot Noir 2011

'Verbatim', Pinot Noir 2011

Pan roasted black sea bass

Fourth Course

Breast of Partridge "Saltimbocca alla Romana"

'The Knife Edge', Pinot Noir 2010

Breast of partridge

Fifth Course

Shenandoah Valley Loin of Lamb and braised shoulder tajine with fresh chick peas 

'Vin de Tabula Rasa', Columbia Valley, Syrah 2011

Sixth Course

'Cashel Blue' with hazelnut-raisin bread and sauternes poached sultanas

'Prometheus', Syrah 2011

Cashel blue with hazelnut- raisin bread

Seventh Course

Meyer Lemon Bavarian with Sicilian pistachio cake and goat milk sherbet

Meyer lemon bavarian

After dinner treats

See Part 2 of Restaurant Eve: Oregon Wine dinner to find out what Chef Armstrong, Andrew Rich,  my table mates and I thought of the food, the beverages and the evening.

Be well,
Technicolor girl 

And the 2014 James Beard finalist is ........

I  anxiously watched the The James Beard Award livestream waiting for mention of the 2014 seminfinalist venues I visited.  I was disapointed that none of the venues I visited advanced to the finalist round.  There was bright a side to the adventure: in the process of seeking out the local semifinalists I had discovered venues that I would recommend to others and visit again as budget and time allowed.

The finalists for Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Cathal Armstrong, Restaurant Eve, Alexandria, VA

Spike Gjerde, Woodberry Kitchen, Baltimore

Brad Spence, Amis, Philadelphia

Vikram Sunderam, Rasika, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

Congratulations to all semifinalists who advanced to the finalists round! Winners will be announced on May 5, 2014 at an Awards Dinner..


Again, I surveyed the list, which restaurants had I not visited before?

Woodberry Kitchen
Amis
Charleston


Are you thinking what I was thinking?  Stay tuned!

Be well,
Technicolor Girl