The Foodista

Ornella is Now Open - Here's their Menu

2009-11-20T16:28:00.001-05:00

Ornella Trattoria, the Italian restaurant that has recently replaced Samba Grill is officially open. They had their friends and family soft opening last week and now it's down to business - anyone can visit and enjoy.

I was able to get the menu, so here's a sneak peek. Prices are moderate and the selection is plentiful.

Antipasti:
Calamari Alla Griglia - Grilled Atlantic calamari, field greens and cherry tomato...$10
Caprese Con Peperoni - Imported Bufala mozzarella, sliced tomatoes, roasted peppers and basil...$9
Gamberi e Fagioli - Broiled shrimp, cannellini beans, garlic, rosemary, tomato and olive oil...$10
Polipo alla Griglia - Tenderized Mediterranean octopus, tomato, capers, arugula, red onions, lemon and olive oil...$9

Pasta:
Gnocchi Alla Gorgonzola - Potato, ricotta, imported gorgonzola, dolce cheese sauce...$15
Imbustata - Oven baked envelope shaped pasta filled with roasted veal, chicken, wild mushrooms, homemade mozzarella, California spinach, mascarpone cheese, fresh tomato sauce...$19
Risotto del Mare - Arborio rice, shrimp, calamari, diver scallops, jumbo lump crambmeat, roasted artichokes, white wine, shallots and lobster broth...$19
Penne Integrali - Whole wheat pasta with oven roasted cherry tomatoes, basil, escarole, fresh mozzarella, garlic, parmesan and extra virgin olive oil...$15

Fish:

Gamberi al Limone - Broiled shrimp, olive oil, white wine, lemon and parsley...$21
Salmone Primavera - Broiled salmon, assorted julienned vegetables, mustard sauce...$21
Spada alla Livornese - Swordfish sauteed with olives, capers, onions and cherry tomato sauce...$23

Meat:
Costoletta ai Ferri - Milk fed grilled veal chop, roasted garlic and rosemary...$25
Vitello Pantelleria - Veal medallions, Sicilian caper berries, artichokes, white wine sauce...$21
Pollo Scarpariello - White and dark meat, roasted sausages, garlic, rosemary, white wine...$18
Agnello Grigliato - Grilled rack of lamb, roasted garlic, fresh herbs, classic garnish...$25

Ornella Trattoria Italiana

29-17 23rd Avenue, Astoria NY 11105
718.777.9477
N/W Train to Ditmars Blvd (last stop)

A Poor Man's Dinner is a Great Man's Dinner - White Bean & Sausage Stew

2009-11-19T14:50:00.004-05:00

It's no surprise that I, along with the rest of the country am looking for smart ideas to save money--and especially on food! So when I recently read a Bon Appetit article about the greatness and versatility of cannellini beans, I was sold. There are so many amazing things one could do with this bean--its gentle yet satisfying flavor is a great way to fill your belly during fall and winter months.

You could use Bon Appetit's recipe here. I substituted the regular sausage with chicken sausage (flavored with Italian spices) and made it more stew-like than what the recipe called for. Serving it with a side of rosemary flat bread from my beloved Artopolis Bakery made this meal complete. Both Dan and I had no room for seconds, our first helping was that filling. I strongly encourage it, and hope to make one of their other white bean suggestions such as the white bean and pasta soup.

Price-wise this couldn't be more wallet-friendly with about $4.00 per person, including all ingredients.

24 Wine Bar Makes Exciting Changes

2009-11-18T16:34:00.002-05:00

24 Wine Bar, the low-key, comfortable lounge on the residential 24th Avenue has exciting changes taking place. For starters, they're opening earlier on weekends from 11 a.m. - 4 p.m. and then opening back up again at 6 p.m. Weekday hours are from Monday - Friday from 6 p.m. - 4 a.m. They also offer free wifi, which is pretty sweet.

Here are some new items on their menu:

Press coffees, French roast, Colombian Supremo
Herbal teas
Vegan brownies and muffins

A brunch with a Latin twist might be in the stars soon. I'll let you know as soon as the details get ironed out. Stay tuned...

24 - 25-19 24th Avenue, Astoria NY 11102
347.777.6164
N/W Train to Astoria Blvd

Vesta's Special Thanksgiving Menu

2009-11-17T17:44:00.004-05:00

Mmmmm Thanksgiving...it's just around the corner. Many Astorian staples are releasing special menus for this yearly feast and here I'll highlight one of my favorites, Vesta.

Focusing on farm-to-table dining and using fresh, organic, local ingredients, they've devised a special Thanksgiving menu, which not only sounds delicious, it's affordable too.

Here it is in its entirety - I love how despite it being a meat holiday, Vesta offers plenty of veggie options. Let your eyes feast on this...

Vesta's Thanksgiving Menu:

Apps:
Butternut Squash Soup - Vin cotto & pumpkin seeds...$6.95
Chestnut Soup - Toasted hazelnuts & basil oil...$6.95
Warm Pork Belly Salad - Roasted beets, chestnut honey & frisee lettuce...$10.95
Roasted Pork Salad - Endive, radicchio & arugula...$8.95
Braised Oxtail Pappardelle - Oyster & shiitake mushrooms...$9.95
Spinach & Ricotta Cannelloni - Pecan cream sauce...$11.95

Pizze:
Thin crust pizza can also be prepared with whole wheat dough (add $2.00)

Margherita...$10.95
Confit tomato, charred onion, fontina cheese & bread crumbs...$14.95

Entrees:
Braised Pork Shank - With creamy polenta...$20.95
Striped Bass - Charred escarole & burnt orange glaze...$22.95
Roasted Turkey Breast - Olive oil mashed potato & cornbread stuffing...$18.95
Vegetarian Plate...$14.95

Sides:
Olive oil mashed potato...$4.50
Crispy parmigiana brussel spouts...$3.95
String beans...$3.95

Dessert:
Pecan Pie...$6
Chocolate Mousse Cake...$6
La Torta del Piccolo Bambino Gesu Christo (aka Baby Jesus Cake - pictured above)...$6.50

Can we say YUM!?

Vesta - 21-02 30th Avenue, Astoria NY 11102
718.545.5550
N/W Train to 30th Avenue
www.vestavino.com

Back from the Caribbean - A Taste of Antigua

2009-11-16T18:25:00.002-05:00

Hi Readers,

I'm back from my Caribbean adventure and needless to say, it was much, much fun. So great it was in fact, that I've been considering relocating. Probably not realistic but a girl can dream, can't she?

Hope that you all enjoyed Vicky's lively posts about the Brooklyn Bowl and The Creek in LIC. I know that I'm curious about both venues and hope to check them out soon.

Now, back to my tropical trip...

As I usually do, I'd love to share with you some of my culinary travel highlights. The experience I'm about to tell you was in Antigua, where we ate lunch at a local food hut, serving homemade island delicacies. Here's what we indulged in:

Curry Conch Platter - The first time that I tried conch was in the Bahamas and I immediately fell in love with it--presented in fried form, it was easy to fall for. For those of you unfamiliar with conch, it's a type of shellfish that comes from a sea creature with a hard shell, not unlike one that you'd find on a beach.

The conch that I ordered was curried and came with abundant side dishes such as brown rice with peas, a traditional potato salad (similar to what we make in Eastern Europe) and a leafy green and tomato salad. I enjoyed the whole plate and especially the conch, which was a tad slimy but still very delicious, flavored by a smoky, lightly spicy curry sauce. Each bite sent a rush of flavor to my senses, and when I needed a break, I took a bite out of one of the more milder sides.

Slow Cooked Spare Ribs - Dan ordered this as his main dish and loved it. I did too, and agreed that he won the prize for best entree choice. The spare rib meat was incredibly tender and flavored by a thick beefy sauce that was rich and comforting. Dan loved the hearty Caribbean seasoning of the meat so much that he licked the bones clean. As far as the sides, they were the same as mine and he liked those too.

Drinks - We rounded out our Caribbean lunch with two interesting drinks. Mine was a more homemade choice with fresh guava juice and Dan went for the local Wadadli beer. I had a strong preference for the guava juice, as it was sweet (but not overly so) and had tasty little bits of guava in it. The light pink color was gorgeous and went hand-in-hand with our exotic surroundings.

Service and Cost:
We were helped by a duo of Antiguan women, one of them the cook and the other the server. Both were cheerful, polite and explained the dishes to us in an enticing way. We felt safe in their hands, immediately seeing that their little restaurant was a labor of love.

This delicious food could not come at a better price - two entrees, and two drinks set us back $17 U.S. total. What a deal - and it certainly filled our bellies.

Although I don't think this restaurant had a name (it was a small hut), it's located off the main road in Falmouth Harbor, Antigua.

3 Mmmms

Going up the Creek in LIC

2009-11-14T11:11:00.016-05:00

I've been meaning to check out The Creek on Jackson Ave for a while, and last night I finally got to do just that.

The Creek is pretty laid back. Not much decor going on in the upstairs area--no frills for sure. It's nice enough, but I wouldn't recommend it for a date-- more for when you're looking for an affordable TexMex spot, or maybe just to catch up with a friend. I felt very comfortable there, and it was a great place to unwind after a long week of work. There's also a downstairs lounge and bar area that was pretty cool and could accommodate a large party. It definitely felt more fun and intimate down in the bar area.

Food:

Salsa sampler starter - this was our appetizer of choice. It consisted of chips with guacamole, salsa, and pico de gallo. While it wasn't amazing or anything out of the ordinary, everything did taste good, and fresh. I was really looking forward to the guacamole, which turned out to be good, but definitely not the best I've ever had.

Burrito grande dipped in red enchilada sauce - this was a monster of a burrito, stuffed with pork, rice, beans, jack cheese, and sour cream. And because the Creek offers the option of either "dipping" or "chimichanga-ing" your burrito, we went for the "dip it" option. They have 3 dip options, and we went with the mild red enchilada sauce. Overall, it was a lot to take on, but my dining companion manned up and was able to handle it all.

The enchilada dip was a good choice, but I still have to go back to check out the salsa verde and the smokey chipotle sauces.

Chicken fajita platter - good stuff. This dish came with the usual fajita sides and toppings, including tortillas, rice, beans, sour cream, grilled vegetables, and I was able to substitute the cheese with guacamole. The chicken was nice and juicy and everything melded well. Again, nothing extraordinary but still good. It definitely hit the spot.

Service and Cost:

The staff here (there were only 2 people waiting while I was there) is awesome. So nice and accommodating. Our waiter was really friendly and easy going. When I asked for a special request--subbing out the cheese for guacamole with the fajita--he was very cool about it and did what he could to get what I asked for. And there was always someone refilling our water and making sure we had what we needed, without being overwhelming or too "in your face." I'd come back for the staff alone!

The Creek is very affordable. It seems that most things on the menu range from $5 to $12 at most.

Also, I want to note that the drink options here seem really great but I chose not to get a drink this time around. The various margarita and cocktail options, as well as the beers, all seem like a good bet, though. If I go back, I'll be sure to check that out.

2 Mmmms

The Creek - 10-93 Jackson Ave LIC, NY 11101
718.706.8783

7 to Vernon-Jackson/G to 21st Street/E or V to 23rd St-Ely Ave

www.creeklic.com

Brooklyn Bowl - As Cool As It Tries To Be

2009-11-12T22:24:00.000-05:00

Images from BrooklynBowl.com

First and foremost, thank you Foodista for the lovely reintroduction!

Now, to business.

So, the other night I got a chance to head to Brooklyn Bowl over in Williamsburg for a friend's party. I wasn't sure what to expect and was completely surprised to learn that this place is basically the renaissance man of the bowling alley. Not only does it have 16 lanes--each with lounge style seating--but there's a bar and a decent amount of bar space, a cool concert venue, and most importantly, really, really good food.

As it turns out, the Brooklyn Bowl is owned and operated by Blue Ribbon, so the quality of food should come as no surprise. And because the Foodie gods were probably smiling down upon me that night (someone with the party had a connection to the chef), I was able to try a bunch of items off the menu, including:

Rock and Roll fries
Hummus appetizer
French Bread pizza
Mac and Cheese
Fried chicken
and Roasted Adobo Corn

I have only good things to say about everything I tried, and I do really want to go back--maybe not to work on my high score, but definitely to try some of the other items on the menu. Especially since the prices are fairly reasonable (ranging from about $8-$28).

So if you're ever in the hood and in the mood for a drink, a concert, and/or some good food, I'd recommend checking out the Brooklyn Bowl.

Brooklyn Bowl - 61 Wythe Avenue, Williamsburg, NY 11211

718.963.3369

L to Bedford Ave/G to Nassau Ave

www.brooklynbowl.com

Guest Foodista Vicky Takes Over

2009-11-11T11:04:00.005-05:00

Hi Readers,

That's right, I'm on vacation this week, off in the Caribbean soaking up the sun and zip-lining through rain forests (if I'm brave enough). What does this mean for you?

You get a couple of days of fun coverage from Guest Foodista Vicky. She brought you Socarrat, she brought you Moshe's Falafel...what will it be this week? Check back to find out and feel free to chime in along the way.

I look forward to reconnecting with you when I come back (all tan).

So long for now...

Foodista

Bistro 33 - 2 for $10 Tuesdays Totally Worth It

2009-11-10T13:02:00.007-05:00

Dan and I have been meaning to try Bistro 33's Tuesday 2-for-$10 special, which includes select small plates, beers and cocktails. We weren't sure what to expect, skeptical about getting our money's worth but it turns out that we really did. Walking out with full bellies and not so empty wallets, we'll gladly take advantage of it again and I think you should too.

The 2-for-$10 Menu:
The menu, more or less includes appetizers, normally priced at $10 and under. I was excited to see a nice variety of items such as a selection of flatbreads, soups, sushi, shellfish and even their signature lobster mac and cheese.

In terms of drinks, you'll find domestic beers, select wines and a few cocktails with an Asian twist.

Our Choices:
Given our hunger, we ordered four appetizers and two drinks. We both chose the anduille & crawfish gumbo to start, which wasn't new to us. Devouring its warm, hearty broth, we moved on to the large flatbread topped with olive tapenade and goat cheese. This was a new dish for us and we loved it. The dough tasted like pizza without the crust, and the olive tapenade gave each bite some tang. Luckily for me, I got to have all the goat cheese, as Dan doesn't like it, and it was great to spread it on the warm flatbread, mixing it with the earthy tapenade.

The fourth appetizer was our beloved crawfish tempura, which we get each time we come here. It was as delicious and crispy as ever with a chewy, soft inside. I highly recommend it!

In terms of drinks, I got a fruity hurricane, which consisted of rum and fruit juice, while Dan ordered beer.

Service and Cost:
No complaints about the service--it was quick, efficient but at the same time we didn't feel rushed.

Our final bill was easy on the eyes. 4 hearty apps and 2 drinks = $30, and about $37 with tip.

3 Mmmms

Bistro 33 - 19-33 Ditmars Blvd, Astoria, NY 11105
718.721.1933
N/W Train to Ditmars Blvd (last stop)
www.bistro33nyc.com

Kitaku's All You Can Eat (and Drink) Specials

2009-11-09T11:00:00.007-05:00

Kitaku Japanese Fusion on 23rd Avenue is offering an interesting weekday deal that caught my attention:

Tuesdays - All you can drink sake special for $23 per person
Wednesdays- All you can eat special for $23 per person

Might be a nice way to get your sushi and sake fix, and invite some friends while you're at it.

Kitaku Japanese Fusion - 29-21 23rd Avenue, Astoria, NY 11105

718.606.8508

N/W Train to Ditmars Blvd (last stop)

Yolo's Sunday Brunch and Football Ticket

2009-11-08T10:59:00.005-05:00

Looking for a chill place to watch the ball game and indulge in a leisurely brunch? You might want to check out Yolo, the newly opened sports bar under the N train at the Ditmars Blvd stop.

I've heard that it's a nice, relaxing place to watch sports and since it's still very new, the staff is extra friendly and willing to please. Yolo offers the full NFL Sunday ticket so you could catch pretty much any game that your heart desires.

Yolo's Sunday deal:

Brunch entree & cocktail - $10.95
From 11 a.m. - 4 p.m.

Yolo - 22-55 31st street, Astoria NY 11106
718.777.1177
N/W Train to Ditmars Blvd (last stop)
www.yolothincrustpizza.com

New York Taste Brings Out the Big Guns

2009-11-06T10:37:00.019-05:00

This past Monday, I had the great pleasure of attending the 11th Annual New York Taste event, which proved to be a delicious and impressive amalgamation of New York's top culinary talent. Held at the spacious loft venue, Skylight Studios, the event boasted 47 cream of the crop restaurants, bars and upscale food suppliers.

Atmosphere:
The atmosphere was fabulous and literally buzzing, as most people seemed truly impressed by the abundance of culinary prowess in the simple yet chic hall, designed by the Rockwell Group who have an impressive portfolio of restaurant clients such as Nobu, Bar Americain, Adour Alain Ducasse, Wildwood Barbecue and more.

A few decor elements stood out to me, including a huge plate compilation fixture, hung strategically above the main bar. The plates displayed projected images of the yummy food featured that night.

Another cool touch was the wall of individual wooden cutting boards, carved with each chef's name and his or her fresh spice of choice. Positioned in front of the main tasting room, it was a nice--and fragrant--way to survey the talent that stood just a few feet away.

Food Stand-Outs:
Overall, the food was impressive but my stance holds true when I say it's hard to judge a chef's talent by a miniature dish, prepared ahead of time and finished off in a massive room without proper cooking equipment. With that said, here are some of my favorites:

Rouge Tomate - Chefs Jeremy Bearman and James Distefano prepared a Long Island duck with a side of farro with pomegranate and pumpkin seed. I loved how all ingredients were seasonal and local, complimenting the philosophy of this restaurant. The duck was exquisite with tender consistency and not too much fat, and the farro was earthy, exploding with flavor from the pomegranate.

They also served a great dessert of mini fall squash s'mores, which looked like little parfaits. Each layer was prepared carefully and I loved that this dessert wasn't excessively sweet. My favorite part included the slightly charred marshmallow topping and the crunchy bites of pumpkin seeds.

Public - Nolita's "Australasian" restaurant was quite the popular ticket on Monday night, with their fried fanny bay oysters, wrapped in shiso and dressed with sansho pepper and a wasabi-yuzu dipping sauce. One bite of it and I realized why people were swarming this booth--the oyster was crispy and bready on the outside and tender and squishy on the inside. I loved the quality of the oyster (no fishiness) and the shisho blanket left you with a fresh taste in your mouth.

Market Table - I love visiting this comfort-food restaurant, and Monday's event further confirmed my preference. Chef Mikey Price served a simple yet highly memorable roasted beet salad with hazelnuts, horseradish cream and goat cheese fritters. The flavors worked together beautifully, the earthiness of the veggies and nuts rounding out the sharp flavors of the goat cheese balls. The dish is featured on Market Table's lunch and dinner menu so if you'd like to try it, you can. I'm anticipating a visit myself.

Boqueria- As soon as I saw the oversized pot of paella, I was overcome with excitement. Dubbed "Paella de Cordero" it incorporated bomba rice, lamb, wild mushrooms and squash--an unusual combination, especially for paella but it worked. The lamb was the piece-de-resistance--it was juicy and fell apart easily, flavoring the rice and making it almost stew-like. The squash added nice color and a touch of seasonality to this dish. YUM!

Bobo - A dessert that captured my attention was Bobo's mini pumpkin, filled with creamy butterscotch and chocolate pudding. Wow! Not only was the presentation whimsical and fun, the pudding was as silky and decadent as they come. Topped with crunchy pumpkin seeds, they tied the contents of the dish together with its outward appearance. What a treat - and again, not too sweet. I just loved it.

The event was a lot of fun, and the big crowds proved just how highly-anticipated it was. Partial proceeds went to City Harvest, to help fight hunger--just another reason to attend this year, and hopefully in future years to come.

Foodista's Pesto, Turkey Gnocchi Bake

2009-11-05T14:36:00.007-05:00

Yes, I'm very much into these fall/winter "bakes" as you've probably noticed. It's mainly because I love how warm and comforting they are, but also because I get to use my nice Emile Henry ceramic-ware. Call me crazy but any time I get to take out a beautiful dish with a nice golden crust and bubbly hot cheese, it makes me happy.

I made up the below recipe for a Pesto, Turkey Gnocchi Bake by mixing homemade basil pesto with sauteed ground turkey and gnocchi, then topping it with panko breadcrumbs and baking it in the oven. Every bite felt like a treat--first you got the sharp taste of the pesto, followed by the pillowy texture of the gnocchi and in between, you could feel the crunchy bits from the breadcrumbs. Don't mean to toot my own horn but this dish was gooood--so good in fact that Dan proclaimed it "the best" I've ever made. Don't know about that, but I can guarantee you'll like it:

Foodista's Pesto, Turkey Gnocchi Bake (serves 2)

Ingredients:
1 package of gnocchi
2 cups of fresh basil
2 1/2 cloves of garlic
Olive oil
2 tbs of fresh Parmesan cheese, shaved
2 handfuls of fresh mozzarella cheese, cut into cubes
1/2 lb of ground turkey
A pinch of dried thyme
1/4 - 1/3 cup of panko breadcrumbs (depends how much you like)
Salt and pepper to taste

Directions:
Preheat oven to 375 degrees. Lightly oil a square 8" x 8" casserole dish.

To make the pesto, place the basil, 1 1/2 cloves garlic, salt and pepper (a pinch of each) into a food processor and pulse. Gradually add about 2 tbs of olive oil or more, depending on the consistency that you prefer. Pulse a few more times until incorporated and then take out of the food processor. Add 1 tbs of Parmesan cheese and mix with a spoon.

In the meantime make the gnocchi according to the directions on the box.

While the gnocchi is cooking, get the turkey ready. In a medium skillet on medium heat, add about 1 tbs of olive oil and then toss in 1 tbs of chopped garlic. Make sure to watch the garlic closely, as it has a tendency to burn quickly. Add the turkey and separate with a wooden spoon. Add salt, pepper, and dried thyme. Cook for about five minutes or until well done - taste to make sure that it's cooked through.

Take the gnocchi out of the boiling water with a slotted spoon and place directly into the skillet with the turkey. Add the pesto to the hot gnocchi and mix everything together until well incorporated. Place the mixture into the prepared casserole dish and top with cubes of fresh mozzarella cheese.

Now prepare the breadcrumbs by tossing the panko with 1 tbs of Parmesan cheese. Add salt, pepper and a touch of olive oil and mix together with your hands. Sprinkle on top of the gnocchi mixture and bake in oven for about 30 minutes or until the top is golden brown and bubbly.

Enjoy this meal with a big glass of your favorite beer.

Ovelia's Rock N' Ribs Wednesdays

2009-11-04T17:30:00.003-05:00

Ovelia, one of my personal favorites on 30th Avenue came out with a sweet deal for Wednesdays--BBQ night! They're calling it their Rock n' Ribs Wednesdays where you can take advantage of fun, comforting barbecue dishes such as Po' Boy sandwiches, bbq pulled chicken, beer battered veggies and even their own spins on classic BBQ dishes.

I love the way Ovelia infuses their modern Greek culinary style into the menu. Where else can you find a Greek style pulled pork sandwich or Greek sausage fried in cornbread batter? Sounds scrumptious and absolutely sinful. Click on the picture above to see the deets of this offering.

Enjoy and make sure to wear your bibs - this meal might get messy!

Ovelia Psistaria - 34-01 30th Ave, Astoria, NY 11103
718.721.7217
N/W Train to 30th Avenue
www.ovelia-ny.com

Ornella Trattoria Replaces Samba Grill

2009-11-03T17:27:00.007-05:00

The short-lived Samba Grill, which opened about a year and a half ago has been turned over to an Italian eatery called Ornella. I was shocked to find its cheery orange and white striped facade one day last week. While Meg warned me about it as well, Ornella just seemed to pop up from nowhere.

Not sure when it's opening yet but I'll get back to you with details. It looks like not many changes besides the evident cosmetic ones have been done to the place, so I'm assuming Ornella will open its doors soon. Stay tuned and feel free to chime in if you know more information. I'll follow up with a menu as soon as I get my hands on it.

Ornella Trattoria Italiana
29-17 23rd Avenue, Astoria NY 11105
718.777.9477
N/W Train to Ditmars Blvd (last stop)

Koliba - Food with Flava at Great Value

2009-11-02T14:29:00.009-05:00

It's no secret that Koliba Slovak restaurant remains near and dear to my heart. Although I'm partial to it because of my Slovak upbringing, even my American friends (and husband!) absolutely love this unassuming culinary gem.

I know, I know...I've mentioned their food before but here are some new, excellent dishes that I tried just last week--and that you shouldn't miss. And while food like this is probably a bit heavy during hot summer months, it's absolutely perfect for the cooler weather we're now experiencing.

Sauerkraut Soup with Kielbasa - I could probably guess what you're thinking..."sauerkraut in soup?" But please trust me when I tell you that it's excellent. The flavor of the sauerkraut is really gentle and it's mixed in with a hearty meat broth, interlaced with much pork goodness in the form of smoky kielbasa. The kielbasa chunks are small but their flavor is distinct. A spoonful of this soup will make you think of being in the mountains on a crisp winter day.

NOTE - If you want this soup, it probably won't be listed on the menu, so call ahead and ask if they have it as a special.

Pork Schnitzel with Potato Salad - Usually opting for chicken schnitzel, I changed things up by choosing pork. Hey, I already started with great kielbasa so why not ride out the wave?

I was absolutely amazed by the sheer size of the portion, which included two giant pork pieces that easily could've fed two or three people. The meat was tender and breaded perfectly on the outside--the coating was thin, crispy and not oily. It came with a side of creamy European-style potato salad with peas, carrots, onions and a mayonnaise sauce. Everything tasted fresh and delicious--my only suggestion would be to go lighter on the mayo.

Service and Cost:
I've never experienced a big crowd at Koliba and therefore, service is always good. Our waitress was friendly and gave us her personal recommendations. The thing that I love about Koliba, which I think they've gotten better at, is accepting new customers that are not Slovak or Czech natives. They're understanding and welcoming to new visitors, which is more than I could say for some other ethnic eateries in the nabe.

Prices remain affordable, especially given the big portions. The above two dishes set me back $22 including tax and tip.

3 Mmmms

Koliba - 31-11 23rd Avenue, Astoria, NY 11105
718.626.0430
N/W Train to Ditmars Blvd (last stop)
www.kolibarestaurant.com

Turkey Slider Dinner - Perfect for Game-Time

2009-11-01T12:26:00.005-05:00

Sundays are fun, as I've slowly but surely adopted the many American rituals that go along with it, including watching football, lounging around and eating comforting game-time food. I always look forward to making a creative, hearty yet healthy meal on Sundays and this one's a good example.

Dan and I tag teamed it with preparation, as he took care of the turkey sliders and I did the sides. You can easily make this at home in under and hour and be back on your couch watching that next touchdown.

Foodista's Sunday Night Football Dinner:

Turkey Sliders - Use Dan's recipe for turkey burgers but cut the size of the burger in half to roughly 2 1/2 inch discs

At the end of the grilling process, Dan topped the sliders with a thin slice of fresh mozzarella cheese. You can use this or substitute with any cheese or toppings of your choice. I used a delicious, tangy SAGA blue on my sliders. We also put caramelized onions on top. If you need guidance on how to make them, click here.

For the buns, look for mini potato buns in the supermarket. We used Martin's brand, which is inexpensive and good.

Herbed Potato Salad (serves 2)

Ingredients:
2 large new potatoes (I used red), quartered
Small bunch of fresh parsley, chopped
1 tbs of unsalted butter
1 splash of low-fat milk
1 tbs or less of crispy bacon
Salt and pepper to taste

Directions:
Boil potatoes in water for about 7 minutes or until they get tender. Drain and place back into the pot. Add rest of the ingredients and toss gently with a wooden spoon - make sure to incorporate all ingredients but try not to break the potatoes too much. Serve alongside turkey sliders.

Honey Mustard Apple Salad (serves 2)

Ingredients:
1 package of mesculin greens
2 handfuls of grape tomatoes (red or yellow), halved and seeded
1 apple of your choice - I used Fuji - peeled and sliced into 1 inch cubes
1 cucumber, seeded and chopped into 1 inch cubes
Cheese of your choice to sprinkle on top (optional)
The juice of 1 lemon
1 tbs of olive oil
1 generous squirt of whole grain mustard
1 tbs of honey - I used clover honey
Salt and pepper to taste

Directions:
Combine the greens, tomatoes, apple, cucumber and cheese (if using) in a large bowl. If you have left over bacon, you can sprinkle that on top too.

In a separate small bowl, whisk the olive oil, lemon juice, mustard, honey and salt and pepper until combined. Pour over the veggies and toss to coat. Serve alongside the turkey sliders and the potatoes.

Enjoy these game-time treats!

Cara Bella - Dear and Beautiful it was...Taste was just "Cosi Cosi"

2009-10-30T11:08:00.017-04:00

Cara Bella - 47-02 30th Avenue, Astoria NY 11103
718.956.1101
R/V/G train to 46th Street
www.carabellarestaurant.com

Cara Bella is a new kid on the block, opening just about a month ago. I've heard some good things about it and wanted to try it for myself--so when my in-laws offered to take Dan and me to dinner for our anniversary, I chose it as the place to celebrate.

Atmosphere:
I immediately liked the vibe here--intimate, cozy and very down to earth. Loving the exposed brick walls and whimsical artwork, I immediately relaxed upon stepping in. A focus on wine is prominent, as you'll see a large wine rack against the back, left wall.

We had a lovely little table for four in the back, tucked away from the main dining room buzz, which was still pretty mellow. If you're looking to have a romantic dinner or a small gathering of close family, Cara Bella is your place.

Food:
The food offering was impressive, ranging from Cara Bella's talked-about fresh pasta to various meat, poultry and seafood options. We ordered a disparate mix of things, and in our customary fashion, we tried a bite from everyone's plate to placate our curiosity.

Appetizers:
Going classic with the apps, the salads stood out to me, especially Vicki's pear salad. The flavors were nice and fresh, probably because of the seasonality of pears. Creamy gorgonzola, crunchy walnuts and smoky pancetta were also incorporated, giving this salad a sweet bite with a tangy finish.

The other starters weren't groundbreaking and included a classic Caesar salad, crab cakes with lentil salad and clams oreganata. Out of those, the crabcakes were the best, but they weren't great--they seemed fishy and not the freshest. Same goes for the clams--they had a slight funk and I wouldn't order them again.

Entrees:
Despite their hefty fresh pasta offering, none of us took this route and in hindsight, I think we should have. Instead, we ordered meat entrees that included the following:

I chose the most adventurous entree, the slow-cooked rabbit. While I enjoyed it, it didn't blow me away. The meat was very bony, as is usually the case with rabbit, yet flavorful. I liked the salty pepper and calamata olive sauce on top and bottom, which brought personality to the dish. The soft polenta on the side was nice too but I hoped it would be more plentiful.

The other entrees looked good and consisted of Dan's slow-cooked lamb shank, David's pork chop with a mushroom sauce and Vicki's stuffed chicken breast. I only tried Dan's lamb shank and liked the consistency and the sauce--it was falling off the bone and there was plenty to go around. When inquiring about the other dishes, my dining companions said they were "very good."

Dessert:
This was by far the best part of the meal, and we ordered two things to share--the profiteroles with chocolate sauce and the panna cotta with strawberry compote. Both were absolutely delicious but I had a strong preference for the profiteroles--soft, buttery and decadent, they were also topped with rich chocolate ice cream. After devouring them, I thought about the profiteroles I had a couple of months ago at Cara Bella's neighbor, Bistro Les Minots, deciding that Cara Bella's were much, much better.

The panna cotta was tasty too and I loved its firm yet still tender-enough consistency. Unfortunately it didn't compare to the stellar panna cotta that I recently had at Sapori D'Ischia, but still, it held its own.

Service and Cost:
Our server was very nice and knowledgeable about the menu. I was impressed that he knew nearly all ingredients in every dish and was able to go into detail about cooking methods. For a new eatery with probably very green staff, this was highly commendable. It was also nice that during the meal, the manager checked in on us to make sure all was OK. While this could get annoying, he was cordial and genuine about it, so we didn't mind.

Prices are moderate but veer on the high side for entrees. Pastas seem like a better option if you're watching your dollars. Here's the run down:

Appetizers: $6.95-$12.95
Pasta: $11.95-$24.95
Entrees: $11.95-$24.95
Dessert: $5.95-$6.95

Lunch Special: 3-courses for $15.95

2 Mmmms

A Wonderful Fall Pasta Bake

2009-10-29T10:18:00.007-04:00

I love the fall season - not only because of all the gorgeous colors on trees but also because I get to indulge in rich, comforting foods. As I've mentioned before, squash is a favorite seasonal vegetable of mine and any dishes that incorporate it make my mouth water. So when I saw the following recipe in Martha Stewart's Everyday Food mag (November edition), I just had to try it.

Using fresh ingredients such as butternut squash, sage and good cheese, it's hard to go wrong when making this--especially on cold, rainy nights. The preparation could get a bit messy but in the end it's worth it. I'd like to incorporate meat next time (maybe turkey), as this was a purely vegetarian dish. A way I changed it is that I substituted whole wheat pasta for plain white. Try it and tell me how you like it.

Squash, Sage and Ricotta Cannelloni

Ingredients (serves 4)
3 tbs of olive oil, plus more for baking dish and sheet
Coarse salt and ground pepper
8 wide lasagna noodles - the recipe recommends using wide lasagna noodles instead of regular. I didn't have that so I used regular and rolled the filling into the lasagna. As a result, mine looked more like pinwheels rather than cannelloni and that was fine with me
1/2 butternut squash (about 1 lb), peeled, seeded and cut into 1 inch chunks
2 shallots, chopped
1/4 cup plus 2 tbs of milk
1 tsp finely chopped fresh sage leaves, plus 8-10 whole leaves
1/8 tsp ground nutmeg
2 cups ricotta cheese (15 oz)
3/4 cup of grated parmesan cheese

Directions:
Preheat oven to 350 degrees. Lightly oil a 2 quart or 8 inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.

In a small skillet, heat 1 tbs of oil over medium heat. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tbs milk, chopped sage, and nutmeg; season with salt and pepper. Mash with fork until a rough puree forms.

Spread 1/4 cup squash mixture cross-wide down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup parmesan, and 1/4 cup of milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with 1/4 cup parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.

Meanwhile in a small skillet, heat 2 tbs of oil over medium-high heat. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni with fried sage.

ElAySi - Decent Start and Still Improving

2009-10-28T14:28:00.010-04:00

El*Ay*Si - 47-38 Vernon Blvd, Long Island City NY 11101
718.389.8781
7 Train to Vernon Blvd/Jackson Avenue
www.elaysi.com

I mentioned last week that the not-yet-open comfort food restaurant, El*Ay*Si was holding chef's tastings. Vicky, Eric Dan and I attended one last week with mixed results. We loved El*Ay*Si's cozy space and for the most part enjoyed the food, but they still have some kinks to work out, which is surely the reason they've been holding trial runs.

Atmosphere:
The restaurant space is narrow and on the small side but it manages to make you feel comfortable, cozy and warm. There's a nice, long wooden bar up front with a couple of high stools, followed by a few high tables and chairs sporadically placed around the room. Seating extends further back with a couple of intimate booths for parties of two and/or four as well as a large-ish communal table all the way in the back.

Lighting is dim with exposed bulbs, which I love, and the music is chill, giving off a speakeasy-ish vibe.

Food:
The tasting menu presented interesting options, which sort of dispelled our idea of "comfort food" but nonetheless, we were looking forward to trying everything. We tried to choose different things so we could sample most of the menu.

Appetizers:
My favorite starter were the black-eyed pea cakes with chipotle mayo. They looked like crab cakes but tasted like a mix between hummus and refried beans. I liked them a lot, especially because they had some spice. Their already sharp flavor intensified further when I dipped them into chipotle mayo. Ay carramba, these cakes were spicy but very pleasant.

Two other apps we tried included the fry-bread beef tacos with guacamole and fire grilled tequila lime shrimp. Out of the two, I tasted the fry-bread taco and it was yummy. If you're wondering what "fry-bread" is, it's a crispy, fried tortilla shell, sort of like a chimichanga. I liked this component of the dish, although it was a bit hard to cut through. The beef that topped it was flavorful and like the black-eyed pea cakes, slightly spicy.

While I didn't try the shrimp, Vicky said that was very good and fresh. I'll take her word for it.

Entrees:
This is when we started to get a touch impatient, as we waited about a half hour for our entrees to arrive. When they finally came, we dug in but were a tad underwhelmed.

Eric and I both ordered the grilled striped bass, which looked excellent but needed more seasoning, especially salt. I liked the fresh herbs on top (rosemary and thyme) but a touch of salt and pepper would've gone a long way. The sides of French beans and pancetta were however smoky and delicious (and seasoned well).

I also tried Dan's fried chicken with caramelized apples. Again, pretty good but not awesome. The skin of the bird was nice and crunchy but needed something (salt again?) The side of caramelized apples was excellent and a creative idea--I'd definitely get a side order of it next time.

Vicky chose the dijon marinated flank steak with fingerling potatoes. I didn't have a bite but she said that the meat was tasty and cooked well.

Dessert:
There was one simple dessert and we sort of had to beg for it while waiting another half hour. Finally, it appeared looking gorgeous.

It was a berry parfait with whipped vanilla cream on top and a balsamic reduction on the bottom. The fruit was wonderfully fresh but the vanilla cream was too minty for my taste and just didn't seem to go with the balsamic reduction. I'd reconsider this combination to fit a more common palate.

Service:
Everyone at El*Ay*Si was pleasant, cordial and very laid back. While I could tell they were trying their best, they could benefit from more attention to detail. For example, when I dropped my fork (making noise), instead of grabbing me a new one right away, I had to get someone's attention several times. Overall, nothing to complain about but the service could use more polishing.

Costs are yet to be determined, as this tasting was complimentary.

El*Ay*Si is expected to officially open on November 1st.

Almost But Not Quite 2 Mmmms

Happy Halloween Astoria!

2009-10-27T12:50:00.015-04:00

With Halloween this Saturday, I wanted to provide you with various fun and silly goings-on in Astoria. Here they are in no particular order:

718 Restaurant - Their annual Halloween Party officially starts at 11p.m. Come dressed up for a chance to win brunch for two or a Tyku liquor gift set. Dinner will be served starting from 5:30p.m. and they'll feature a special Halloween dessert. 35-01 Ditmars Blvd, Astoria NY 11105. 718.204.5553

Ovelia - Masquerade ball with costumes starts at 11p.m. Best costume wins a fabulous prize and there will also be great music playing so you could shake it. 34-01 30th Avenue, Astoria NY 11103. 718.721.7217

Yolo - While they won't be having a big party per se, they'll feature drink specials, signature pizzas and even play scary movies. 22-55 31st Street, Astoria NY 11106. 718.777.1177

Mojave - Celebrate Halloween Latin-style at Mojave. A costume party complete with music, dancing and prizes is in store. And if you're up for some real partying, you can take advantage of their $30 all-you-can-drink special from 11 p.m. - 2 a.m. 22-36 31st Street, Astoria NY 11105. 718.545.4100

Indigo - Shaking things up a bit, Indigo's Halloween festivities start on Friday with their annual costume party and karaoke. There's no cover to get in and winner takes home $150 in cash. 28-50 31st Street, Astoria NY 11102. 718.728.0050

Cavo - Their 10th annual super-grand Halloween bash will begin at 11 p.m. Come in costume, as prizes are enticing (up to $4,000 in value). 42-18 31st Ave, Astoria, NY 11103. 718.721.1001

Central - This is a party you're not going to want to miss, with stilt walkers, flame-throwers, magicians--oh my! Dinner service starts at 7 p.m. and the party starts at 11 p.m. Arrive in your best costume and prepare to dance your hiney off. 20-30 Steinway Street, Astoria NY 11105. 718.726.1600

Studio Square Beer Garden - While their food and drink offering will remain unchanged, they're boasting a Halloween costume contest, which will go on all day. You could start drinking at noon and hang out all day. 35-33 36th Street, Astoria NY 11106718.383.1001

Gleason's - In addition to their drink specials, a costume party with a handsome prize of $1,000 in cash could be in your future. 33-08 Broadway, Astoria NY 11106. 718.626.5393

Bistro 33 - Yummy food can't come at a better price with this 2-for-$10 menu special on Halloween. Costumes are encouraged! 19-33 Ditmars Blvd, Astoria NY 11105. 718.721.1933

Sweet Afton - Will also be hosting a boisterous Halloween costume party where winner gets a fab prize--an all you can eat & drink evening for two at Sweet Afton. Break out the face paint! 30-09 34th Street, Astoria NY 11103. 718.777.2570

More - Want more options? Here are couple of great ones compiled by my colleague Meg from Joey in Astoria.

Happy Halloween Astoria!

New York Taste Features Sexy Restaurants

2009-10-26T09:54:00.007-04:00

Image by nymag.com

I received a fantastic opportunity to attend and cover an upcoming high-profile food event called New York Taste, organized by one of my favorite mags, New York.

The culinary talent represented will not only be impressive, you'll also have the chance to sample plenty of great eats from hard-to-get-into establishments such as Locanda Verde, Blue Hill at Stone Barns, Morimoto, Corton and others. While the cost of a ticket is an investment, you'll be in the company of real culinary genius and at the same time, benefiting a good cause, City Harvest.

Below are the details about how you could be a part of it:

11th Annual New York Taste
Monday, November 2nd from 7:00 p.m. - 9:00 p.m.
Skylight, 275 Hudson Street (at Dominick Street), New York NY 10013

Featured Chefs and Mixologists: Andrew Carmellini (Locanda Verde), Alex Guarnaschelli (Butter), Audrey Saunders (Pegu Club), Dan Barber (Blue Hill at Stone Barns), Masaharu Morimoto (Morimoto), Michael White (Marea), Paul Liebrandt (Corton), Zakary Pelaccio (Fatty Crab)

Tastings By: Adour Alain Ducasse at The St. Regis; Aldea; Allegretti; Bar Blanc Bistro; Barbuto Restaurant; Beacon Restaurant and Bar; Benoit; BLT Prime; Blue Hill & Blue Hill at Stone Barns; Boqueria Restaurant; Butter; Champagne Nicolas Feuillatte; Corton; Craft; Dovetail; Eighty One; Fatty Crab; Harbour; Hill Country; La Fonda del Sol; Le Cirque; L'Ecole, The Restaurant of the French Culinary Institute; Locanda Verde; Marea; Market Table; Morimoto; Oceana; Porter House; Public; Salumeria Rosi Parmacotto; SD26; Shang; Table 8 at the Cooper Square Hotel; Wallse

Buy tickets here.

Seva Wows Again

2009-10-25T16:53:00.002-04:00

Seva is one of my favorite restaurants in Astoria for many reasons--the food is delicious, the service is hospitable, the atmosphere is chill, it's super affordable and it's BYOB. I could go on all day. Instead, I'll tell you about some of the new dishes I tried to further entice you:

Butternut Squash Soup - A great way to start any meal, the butternut squash soup provided a hearty, comforting touch to our dinner. It was a seasonal soup for the fall, and I loved that it was spiced with nutmeg and plenty of cracked black pepper. Another plus is that it's vegan, making it a good option for those with special dietary needs.

Bok Choy Crispy Curls - I've never had bok choy fried before, but I could tell you that I'll have it again. Frying the bok choy in gram flour and mango powder made it crunchy and slightly sweet. Coupled with a cooling lemon, mint raita, it was a tasty and indulgent appetizer. I think it would be a great dish to get if you're new to Indian food, as it's mild and appeals to American tastes.

Apricot Lamb Curry - Yum! This was my entree and I highly recommend it. A touch on the spicy side with a sweet finish, it was flavored with cinnamon, cloves, cardamom and dried apricots. I loved how the meat fell apart and the thick curry sauce on top made it feel like stew. Mopping up this meaty sauce with the fruit and nut naan was absolutely delightful.

Chicken Korma - Edgar ordered this and it was sweet and interesting, made with almond and cashew nut sauce, yogurt and coconut. It was the mildest of the dishes, dressed with slivered almonds--and it used one of my favorite culinary techniques, mixing sweet with savory.

Suji Halwa - Another vegan-friendly option, it was a dessert consisting of semolina, toasted almonds, and raisins. What I loved about it is that it was light on the stomach after a hearty meal, and the toasted almonds provided flavor continuity, tying it together with the rest of the dishes.

Service and Cost:
The service at Seva never disappoints. From the first warm greeting to the friendly conversation during the meal, it continues to be a place that I look forward to visiting. Dishes are brought out in good time and you never feel rushed with the check.

Costs remain incredibly low and we love taking advantage of the 3-course $12 dinner prix-fixe. Still a BYOB establishment, you could bring your own bottle or two and have a pleasant, inexpensive evening.

Seva - 30-07 34th street, Astoria, NY 11103
718.626.4440
N/W Train to 30th Avenue
www.sevaindianrestaurant.com

Sapori D'Ischia - A True Italian Experience (in Woodside)

2009-10-23T09:49:00.014-04:00

Sapori D'Ischia - 55-15 37th Avenue, Woodside NY 11377
718.446.1500
R/V/G Train to Northern Blvd

I've heard so many awesome things about Sapori, that when I saw it was participating in Queens Restaurant Week, I just had to check it out. Vicky, Eric and of course Dan came along and we were all so impressed by this off-the-beaten-path eatery, that I genuinely can't wait for my next visit.

Atmosphere:
Located in an industrial area, sort of in the middle of nowhere, it's hard to believe that Sapori exists where it does. I think it's the only restaurant on the block, and it's worth visiting. For starters, it has a cozy bar area in front with rustic walls, which are somewhat exposed with brick. There are a couple of high stools near the bar and even a table or two for small parties.

Delving deeper into the restaurant, you'll find a dimply-lit comfortable setting, decked with warm colors, simple tables and chairs and impressive displays of cured meats, which are aged on the premises. In fact, during the day Sapori acts as an Italian food retail store--hence its industrial location.

Food:
We were very satisfied with Sapori's generous restaurant week menu, which did a great job at showcasing their specialties featured on the regular menu. Portions were so hefty that we felt we got our money's worth--and then some. Although we each ordered our own dishes, we made a point of trying each other's food so we could sample it all.

Appetizers:
The most show-stopping appetizer hands-down was Eric's baby octopus. Served in a beautiful terra cotta dish (pictured above)--with a candle at the base to warm the olive oil and garlic that rested on the bottom--we enjoyed each fresh bite packed with not only the octopus but also borlotti beans, radicchio and caper berries.

My second favorite dish was my asparagus budino, which resembled a baked custard, except instead of a sweet one, it was savory. Each bite was creamy and decadent, with a smoky finish from crispy bits of pancetta and fire roasted peppers. I've never had this kind of starter before and it made a big impression on me.

Two other apps that we enjoyed included the carpaccio and cod fish crostini. Out of those, I preferred the carpaccio, which was generous on the meat (filet mignon) and even had shaved Alba truffles on top. The cod fish crostini was good too but I found the fish a bit bland--the flavors didn't pop as much as in the other appetizers.

Entrees:
We were starting to fill up after the apps but found room in our bellies when the entrees arrived:

I'll start with my favorite, the costola corta, braised short ribs of beef, olive oil with balsamic scented red onions, resting on a fluffy bed of mashed potatoes. Wow! Not only did this dish look gorgeous, it was absolutely scrumptious and a perfect meal to have on a cold evening. The beef was slow-cooked, falling apart upon contact with my fork. But the best part were the sweet onions, which were sliced super wide. Pairing those with the hearty meat and the velvety potatoes created a perfect bite.

Two other stand-outs were Dan's pizza al cornicione and Vicky's pollo della "rosticerria." The pizza was a large pie, big enough for two hungry people, topped with soft, oven roasted potatoes, fresh rosemary and the sweetest red olives. My favorite aspect was the crunchy crust and the pungent truffle oil that was sprinkled on top.

Vicky's pollo (chicken) seemed plain on the plate yet was anything but once you actually tasted it. Roasted to perfection, it had a beautifully golden crust and the juiciest interior I've ever tasted in a chicken. Paired with warm orange citrus sauce and sweet yellow beets, it was the lightest entree out of the bunch.

Sapori's rich pasta offering wasn't ignored, as Eric ordered the pasta "a fourimano." It seemed to me like lasagna but the pasta dough was really special. I could taste the quality and freshness of the pasta as I chewed it, visions of Italian mamas rolling and kneading dough popping into my head. Layered with fresh, earthy spinach, ricotta so silky it made the corners of your mouth turn up and cherry tomato sauce that conjured up images of Italy, this dish couldn't be forgettable if it tried.

Dessert:
Moved by the last two courses, we had high expectations for a sweet finish. When we found out that Sapori makes their own gelato, we knew that more goodness was in store.

The gelato of the day was white chocolate and it was topped with homemade chocolate fudge and fresh raspberries. It was a simple yet refreshing dessert that was rich but not overly so. I found it a lot lighter on the stomach than a lot of buttery, creamy desserts like tiramisu or cake.

Two other desserts we tried were the banana bruschetta and the panna cotta. Both were excellent, especially the banana bruschetta, which was glazed in a thin coat of crunchy caramel, sitting on a crusty piece of bread, smeared with my favorite hazelnut spread, Nutella.

The panna cotta was light and creamy with a cappuccino base, which was different from the norm. Also drizzled with smooth raspberry sauce, it gave this dessert's gentle taste a tangy bite.

Service and Cost:
Warm, friendly and helpful come to mind when thinking about the service at Sapori. The waiters are all Italian men (very old school) and they know their stuff. From pronouncing all the dishes perfectly, to recommending a good wine, these folks are at the top of their game.

Costs were reasonable, especially since we participated in the Restaurant Week promotion. Each meal set us back $25 per person, however the overall check came out to about $42 per person with drinks, tax and tip. The beers were inexpensive but the wine was pricey, at $12 per glass. I 'd skip the wine next time and maybe go with beer.

Regular menu items aren't too bank breaking either with most main dishes in the teens to low twenties.

3 Mmmms

Knock Your Socks Off Apple Cake

2009-10-22T16:35:00.008-04:00

It's true...this cake will knock your socks off or maybe just make you want to slip them off gingerly because it's so comforting and decadent. I got inspired to make it for our 1 year wedding anniversary in anticipation of our frozen wedding cake being less than edible. I was right, the wedding cake was pitifully dry and cardboard-y, but the apple cake shined, providing that perfect sweet finish to our lovely day.

I used a simple recipe from one of my favorite Food Network personalities, Dave Lieberman. Picking an apple dessert was important to me because of the seasonality of apples, thus promising a better tasting dish. Yum! It SO delivered! The cake was moist, sweet and also a bit hearty from the cinnamon-flavored apple chunks. In addition to being a nice anniversary cake, it would make a great breakfast dessert or a treat for when you have company over.

One mistake I made was not greasing up my bundt pan enough, and therefore I had a really hard time getting the cake out. Dan helped me, but in the end we lost about 1/8 of it from the top. It was sad but not tragic, as I made a quick strawberry sauce (heating up strawberry preserves with a few splashes of water). I then smeared it on top of the apple cake and topped it with crushed almonds. It was deeelightful! Enjoy.

Here's the recipe.