Aureole: New York

Search for a restaurant for our first date night began only after we secured a baby sitter. We didn't want a restaurant that was far from our apartment; yet, we didn't want a place too close (although there are many within walking distance). The search got even narrower when we went to OpenTable to look for restaurants with available tables on the particular date and time our baby sitter is available. So began our first date night adventure.

We narrowed it down to Aureole: New York - the flagship restaurant of Charlie Palmer. I had lunch there once at the Bar Room and recall thinking that I needed to come back for dinner. The restaurant moved here from their former Madison Avenue location when One Bryant Park opened summer of 2009. The location is prime - a block from Times Square and Bryant Park with never ending foot traffic. 

The space is separated into the Bar Room and the Dining Room - a set up that you see in most high end restaurants these days. In the front of the house is the the vibrant Bar Room - an open space with high ceiling which probably helped to absorb the noise; and floor-to-ceiling window facing the 42nd Street. Then in the back is the Dining Room. Lower ceiling and dimmed lighting made it cozy but with sufficient noise to feel the energy. 

We went for the 5-course Dinner Tasting.

First Course - HAWAIIAN HAMACHI

avocado, pineapple, yuzu citrus, baby red shiso

Second Course - SCOTTISH LANGOUSTINE

basque peppers, potato gnocchi, sauce bouillabaisse

Third Course - BLACK BASS

mussels, purple potatoes, mustard greens, tomato

Fourth Course - PRIME NY STRIP

leeks, hens of the woods, potato puree, natural beef jus

Dessert - PINEAPPLE BAKED ALASKA

coconut, mango, passion fruit

The bouillabaisse sauce in the second course was quite memorable - you can taste the vastness of the ocean all squeezed into a couple of spoonful sauce on the plate. 

Black bass was cooked to perfection - the skin side charred just the right amount so that you can feel the crunch when you bite into the skin; yet the meat was moist with the broth from the mussels. 

Potato puree with the beef dish had a hint of wasabi, reminded me of Japanese style beef steak with wasabi soy sauce. They go quite well together - wasabi and beef. Maitake mushrooms (or also know as hens of the woods) on the plate added to the aromatic experience of the dish.

I couldn't quite figure out what the dessert was. I didn't know what a baked Alaska was - so I had to look it up when I got home. According to Wikipedia, "Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding and topped with meringue. The entire dessert is then placed in an extremely hot oven for just long enough to firm the meringue." I actually enjoyed the contrast in the creamy texture of the ice cream and the fluff meringue. 

Overall, the portions were just about right for a tasting menu. Each course had solid base; but with touches of Asian flavors to lighten the dishes. 

The Dining Room was full when we were seated, I suspect with the theater crowd. When we left, it was probably 1/3 full. Not sure if it got full again with late crowd. 

Very much enjoyed the dining experience. The food was not extraordinary; but it was not forgettable either. I'm sure to come back again, if not for dinner, for lunch. 

Aureole

One Bryant Park

135 West 42nd Street

New York, NY 10036

Tel: 212.319.1660

http://www.charliepalmer.com/Properties/Aureole/NY/

Rat Race in NYC - Extrovert v Introvert

Some of us really enjoy the lifestyle that NYC has to offer. Living in the center of global activities and one of the biggest (if not the biggest) metropolitan cities in the world. Then there are some of us who would never think of living in a city like NYC. Perhaps visiting the city once every five years to take in the sights, enjoy a show or two, dine/wine at a 4-star restaurant, and indulge in shopping; but one week is enough and would rather go back to the slower and quieter lifestyle. 

There's no doubt in my mind that to live and survive in NYC, you have to participate in the rat race - whether at work, in the neighborhood, within the play date circle, or with the social circuit. It can be tiring and can wear you out. 

I was reflecting back on a client dinner I had, as I walked back to my office today. It's always fun to get together with clients over drinks, dinner, or lunch. Gets me energized to take on more challenges. Its the same when I'm with friends on the weekends. Whether its drinks at a scotch bar, wine party at home, roof top hang out, I do enjoy spending time with people and it energizes me. 

So what does it have to do with rat race? I'm entertaining the idea that my survival in NYC has something to do with the fact that I'm actually an extrovert. The reason that I'm still enjoying the NYC after over six years  must be because I enjoy being with people and it energizes me to helps me survive the rat race. I have always thought of myself as an introvert. But if "extrovert" is defined as "a person who's energized by being around other people," then there's definitely a part of me that is an extrovert; and that's the secret of my success. 

I'm not suggesting that if you don't like the lifestyle in NYC, you are an introvert. But being an extrovert does help to adjust to the fast paced rat race that NYC is. 

... or maybe its just the alcohol that's doing its magic to ease the pain and suffering from the race. ... no, I do really enjoy the life that NYC has to offer. 

A Moment in the Life of ...

Birth of a child will completely change your perspective on life; my friends reminded me repeatedly during the 10 months leading up to the birth. Conceptually, I understood what they were saying. But it never really hit you until you come home from the hospital with the little precious baby who is barely learning how to breath on her own. 

My life has always been about living my life for what I want it to be - to achieve success at work, with family, and every other ways the world defines success. Blame it on ambition, motivation, drive for success, or peers. How has it changed? I come to realize that there's another perspective on life - that it is okay to live my life for what it is. What's the use if in the pursuit of happiness, I miss the moments that make life it self. It's all about living the life for what it is; and experience, enjoy and take in every moment. Then and only then will I achieve the life that I want it to be. 

I began writing blogs back in 2006, although not updating diligently as I would have liked to or should have. Back then, it was all about the life of wine and dine in NYC. But its now time for me to re-launch my blog with expanded scope - to reflect my new perspective on life. If I discipline myself to write to captures those moments, it will help me to experience and enjoy the same.

So here we go.

A moment in the life of me!

 

"To Cork or Not To Cork" by George M. Taber

I admit. I'm biased toward natural cork. There is mystique associated with the ritual of cutting the foil wrap, inserting the cork screw, and pulling the cork out; the ritual is filled with anticipation and excitement of discovering how the wine inside the bottle has aged to its fullest potential. Its really the way to enjoy the art of wine. With the mystique and anticipation also comes with disappointments. Yet, that is all part of the art of wine experience. It does not matter whether the ritual is held at Per Se, at Applebee's, at home, or outside patio on a midnight summer. The ritual is not complete without natural cork; or said differently, there is no mystique in opening a bottle of wine like you would a bottle of Coke.

This was before I read "To Cork or Not To Cork" by George Taber.

It was few years ago that I read another Taber's books: "Judgement of Paris". I'm a Taber fan now, having read two of his books. I'm impressed with how Taber can write books on wine with passion and excitement yet without a hint of arrogance that the very topic brings to the masses.

Taber brought the debate of cork or non-cork to a whole new level. He's void of any bias or preconceived notion one way or the other on this debate. He covered different types of stoppers - from natural cork, composite cork, synthetic cork, glass stopper, screw tops, and other types - with as much science that one can bring to the art of wine experience.

It was an eyeopener for me to see how wide-spread the issue of "corked" wine is in the industry. It was educational to read what we know about "corked" wine and what we don't know. Now with more knowledge of the science of wine experience, you appreciate more the art of wine experience. The debate will go on for at least another generation or two. We will not likely to see any clear winner in this debate.

Based on what we know today, I'm a bit more knowledgeable about the science of wine experience to better appreciate that to enjoy the art of wine experience, we sometime have to do away with rituals and traditions and challenge something new; because there is always new discoveries that can awe us.

Cho Dang Gol

There are many Korean restaurants to choose from along 32nd Street. Less known is that there are good Korean restaurants along 35th Street as well as we discovered. Cho Dang Gol is on such restaurant known for its home made tofu. In the back of the restaurant are large pots that are used to make fresh tofu. The place is always packed with patrons and at peak time, there is a long queue.

We ordered tofu kimchi soup, stone bowl bibmbap with bulgogi, and korean pancakes (chijimi). The side dishes were very refershing in that they were not all different versions of kimchi. Tofu soup was mild, not too spicey, and full of soft tofu. Very tastey. Chijimi was more vegetables than batter, which we liked because it brought out the flavor of the vegetables and kimchi. The rice bowl was taste and mild. The best stone bowl bibmbap in New York so far.

The staff was attentive and quick; and no non-sense service. A bit on the pricey side for a Korean restaurant but it was worth it. We'll certainly go back again.



55 West 35th Street (between 5th and 6th)

New York, NY 10001

(212) 695-8222

http://www.chodanggolny.com/

Soba Totto - Sequel

Recently, I went back to Soba Totto for dinner. Although my prior visit was not the best experience, the soba noodle was good so I decided to give it another try.

What I learned was that the restaurant does not take reservations for parties of less than four. I had three in my group, so the restaurant simply told me that I will have to come to the restaurant to get a table. I did not think too much at the time since it was a dinner with few of my good friends. But, I would not use the restaurant for any client dinner or dinner with important guests. Sure, if I have four or more in the party, it looks like the restaurant will take reservations. But I could not quite understand the reason there. For important dinners, I need to know that I can secure a table so that we can get seated. Next time, I may ask why. Certainly, I would not come back for any important dinner.

As for the dinner, we were asked to wait at the bar until everyone in the party was there. So we had to wait for about 10 minutes until everyone was in the restaurant. But we got seated with no further problems. There staff was friendly and did not get the order wrong this time. Everything on the memu were available this time. I was a bit surprised that the each portion size was small - small even for Japanese standard. Perhaps we did not notice this the last time since we were more focused on getting the right food to begin with. We orderd different kinds of yakitori and few other dishes. Nothing to fuss about. Ordinary yakitori.

The soba was good. But the rest of the food was so so. Luckly, Aburiya Kinnosuke is only a few minute walk away. So next time, I'm inclined to have dinner at AK, then perhaps stop at Soba Totto for a quick soba noodles to finish the evening.

Soba Totto

Eating "soba" noodles on New Year's Eve is a Japanese tradition. For 2006, we went to Sobaya in East Village to close out the year. But we were not overly impressed. So as 2007 came to an end, we wanted to try a different noodle shop in Manhattan. When we heard about the opening of Soba Totto in Midtown-East, we thought we'll give it a try and made a reservation.

Soba Totto is the fourth restaurant in New York opened by the company that owns/manages Yakitori Totto, Toris, and Aburiya Kinnosuke. It goes without saying that our expectation was quite high. And the rumor had it that the restaurant went to Japan to bring a well regarded "soba shoku-nin" to run the kitchen.

When we went, the restaurant had been opened for a week. So the service was not fully polished; which was expected. At the same time, the restaurant is a sister restaurant to the other three establishments - all with good reputation. So they should be experienced with opening restaurants in Manhattan.

Although we initially went to have soba noodles, we decided to order yakitori as well after reviewing the menu. But when we tried to order, a lot of the yakitori items was "sold-out." For example, nankotsu, tebata, kimo, and others were not available that night. Perhaps we should have stopped there and stuck with our original plan to simply have soba noodles. But we didn't and tried to have some that were available - tsukune (tare and shio), mune, and karaage. To finish the dinner, we order zaru-soba.

Tsukune (tare) and mune came soon after we ordered. They were both good - tender meat and cooked well. But then the problems started. The staff began to bring items that we did not order. Then our zaru-soba came before we got our other orders. We asked them to take back the zaru-soba and bring our other orders first (yes, we were picky about the order in which we eat our food, especially to finish everything with soba noodles). Then we waited, waited, and waited. Asked about our orders and they kept saying "soon." After about 30 minutes, we finally gave up and asked to cancel the orders, simply to bring our zaru-soba.

When we finally got our zaru-soba, the excitement was gone. Have to admit, the noodles were good. But our whole dining experience was ruined. As we got ready to leave, we asked for the manager for explanation. Apparently, the staff punched in the wrong table number with our order, causing the confusion. Well... the manager did try to compensate us with "complimentary" dessert. But we were not in the mood, so we kindly refused, asked for our check and left.

Oh, and one other thing. The table next to ours was a group of six Japanese people that were very loud the whole time. Understandably, some noise is expected in a place like this. But this table was beyond noise. And to top it off, they got one of the restaurant wait staff to do a "split" (as in both legs going the opposite... a dance routine) right there in the restaurant - right in front of our eyes. The staff apparently was a dancer in New York and one of the guests at the table was also a dancer. But it is simply unacceptable for a staff person to behave this way in a restaurant. Of course we mentioned this to the manager. To their credit, the staff person immediately came to our table to apologize.

Perhaps we should give them the benefit of the doubt as they get their house in order. The noodles were good and would go back again, in spite of the service issues.

Soba Totto211
211 East 43rd Street (between 2nd and 3rd Ave)
212-557-8200