Quick Bites: Goto Monster's Goto Special and Tokwa't Baboy

Goto Special

 For me, nothing heals and soothes like a bowl of arroz caldo. My first memory of the stuff goes all the way back to when I was a pre-schooler. One time, my dad picked me up from my grandparents’ house in Mandaluyong’s Old Wack-wack area then we made the short drive to the old Good-ah in Greenhills. I remember walking across the small bridge that allows pedestrians access into the restaurant, which, to my 5-year-old imagination, was quite magical. Then my dad and I sat on the counter and he ordered—chicken arroz caldo for me, goto and tokwa’t baboy for himself. I must have loved it, because since then I would ask our yaya to prepare chicken arroz caldo every time I felt sick or when I needed some good coddling.

To this day, I still pine for my yaya’s classic chicken arroz caldo when I’m under the weather (or just feeling blue). Although, recently, I was just as comforted by Goto Monster’s one-of-a-kind Goto Special. The porridge itself was rich, thick, and flavorful. You pick up the essence of a robust, aromatic broth used in cooking the short-grain rice and malagkit—an heirloom recipe from owner Jean Hill’s grandmother.

Jean added her own twist with the toppings and you can be assured that each ingredient was deliberate. Of course, there was tripe—because any self-respecting goto has got to have it. Goto Monster’s was tender and didn’t have the gamey, barnyard taste from sub-standard preparations. Instead of the usual hard-boiled egg, Jean decided it made more sense to use half a salted duck egg. “Plain chicken egg is just as pretty,” she imparts. “But, you don’t really get much flavor from it.” She then adds another dimension with some shredded tinapa, and rounds it all up with the traditional garlic crisps and green onions. What you get is a blitzkrieg of flavors, elevating the homely porridge into something that would induce cravings from any time of the day.

Tokwa't Baboy

 With all of that already going on in the goto, you will probably think that an order of Tokwa’t Baboy is excessive. Perhaps, but you will be missing out on something pretty darn good if you cast it aside. The fried tofu is crisped up and sliced, and then tossed in a bowl of cubed pork and fresh onions. But, instead of the usual cartilage or kasim, you get juicy bits of bagnet—that fabled Ilocano crispy pork dish marinated in sinamak and spices. With the flavorful meat, the sauce does not have to work overtime, though it is a study in sweet/sour balance in itself. No matter how filling the goto is, I will always have space in my stomach for this.

People always wax poetic over their favorite comfort food, and I am obviously no different. Goto Monster offers a jazzed-up alternative to the classic Filipino dish but still gives you that feeling of coming home. Its not trying to be fancy—it’s the same roadside preparation served amidst down-to-earth surroundings. But it is better, and it makes you want more.  



Goto Monster 
P. Ocampo corner Dungon Sts. 
San Antonio Village, Makati City 
E-mail address: gotomonster@yahoo.com

Let the Sunshine Through

Girls who do not eat are very foreign to me. I respect their choice—they obviously prefer to look good in skinny jeans over indulging in a cheesy, carb-y pizza, and that’s ok. Once in a while I do catch myself admiring their lithe physiques and hoping that I, too, can fit into those tiny size-2 dresses. But I made my choice, and I chose to eat well. Therefore, I will live with the results, which is the “junk in my trunk.”

But the ladies of Sunshine Kitchen are freaks of nature—they cook and eat delicious, rich comfort food without gaining an inch around their mid-sections. From the lovely chefs (co-owner Tanya and my baby sister, Sansan) to the bubbly part owners, all of the ladies involved look great in their sexy denim cut-offs. Don’t be fooled though—these hotties know their food.
 

When I eat at Sunshine Kitchen, I like to prep my stomach with one of their healthy salads. Their dressings—such as the Mediterranean Salad’s red wine vinaigrette—are light yet flavorful.

The pizzas here can definitely give those of the surrounding establishments a run for their money. The crust is thin and crisp, but with a bit of a bite. Old-school, Neapolitan-style. My favorites are the Cristal’s Choice, which is their version of the pizza Napolitana. But for something that is uniquely SK, go for the Sunshine Pizza—garlicky Cabanatuan longganisa, juicy porchetta, peppery arugula, topped with a runny egg. A spattering of yolk adds just enough richness to an already decadent dish. Not for the calorie-counting, but then again, you only live once.

Matt the chicken lover swears by their Fried Chicken. Crisp, juicy and flavorful, it has all the winning components. Their gravy is what I imagine good Southern-style cooking must be. Creamy and rich, but not overtly so.

Another bestseller is the Longganisa Paella. The dominant flavors are classic Spanish, but with familiar flavors of local sausage and eggs. Very festive and perfect for sharing.

Their lust-worthy Porchetta is served with rice pilaf and French beans. This, along with their pizzas, is what will set this establishment apart from all the trendy grub spots in the metro. The skin is chicharon-level crunchy, and the moist pork is soft and perfectly-seasoned. Everyone from husky males to Cohen-cheating waifs swear by it.

Sunshine Kitchen also makes their own ice cream, and one time I got to try their Key Lime Pie Ice Cream. And that is exactly what you taste when you have a spoonful. A cool touch would be the sweetened breadcrumbs that add texture for a well-rounded dessert. It’s an ideal place for pretty much everything—from quiet brunches, to power lunches, to boisterous family dinners. Or just come by when you want to be cheered up by some straightforward, delicious food.



Sunshine Kitchen
2/F Fort Pointe Building (near Urbn)
Bonifacio Global City, Taguig
Mobile no. 0929-8139775

Quick Bites: La Nuova Pasteleria's Profumo di Tartufo

Recently, I was half-heartedly watching an interview with legendary fashion designer Diane von Furstenberg on TV while the hubby was distracted with his fantasy basketball league on the iPad.  As she luxuriated on her plush couch, dressed in one of her coveted wrap dresses, she said something that deeply resonated with me and caught my attention.  When asked by the British interviewer what it was- with the organized chaos brought about by astronomical success- that kept her sane, she imparts: “Solitude.  Sometimes, we owe it to ourselves to just be alone.”   

            In this frenetic, modern lifestyle, we have taken huge pains to stay connected and be constantly “in the loop” with whatever new gadget that does the job fastest (and makes you look cool while doing it).  But despite the constant need to be in touch with each other, there is that little voice that says when you need a little time on your own.  Just be still and quiet, allow yourself to clear your mind.  Or think.  Whatever it is that you feel you need to do for yourself.  Even as a young girl, I cherished these moments alone where I am allowed to dream and wish and wonder.  And now, when the young girl’s daydreams are replaced with harsh realities, these little pockets of solitude are all the more precious. 

            Last weekend, I spent some of this sacred alone time with a plate of Profumo di Tartufo at La Nouva Pasteleria- a mountainous pile of tagliatelle in truffle-perfumed cream sauce and porcini mushrooms, topped with wide films of prosciutto.  That rich cream, coupled with the dense earthiness of the mushrooms and the heady aroma of truffles, acted like a healing elixir for my soul.  I tear off a little piece of ham as I roll the wide, flat pasta around my fork, and it imparts just the right amount of salty, porky flavor to an already highly immoral dish.  I derived so much pleasure from it that, as I sat there alone, I was wishing that I had someone to share it with.

            And enough for two, it truly was.  I wrapped the remnants of the pasta and hurried home, feeling revived, my mind clear.  I felt it in my bones that I was ready for a fresh week and the new experiences it will bring.  Watching Matt scarf down the other half of the Profumo di Tartufo, hearing his grunts of approval (punctuated by the occasional commending profanity)- I count my blessings:  I am only alone when I choose to be.

La Nuova Pasteleria

G/F San Antonio Plaza

McKinley Rd., Forbes Park

Makati City

Tel. no. (632) 867 2370

Remember Your First Chocolate Kiss?

College gave me my first taste of the real world- meeting people outside my usual circle; encountering challenges (both in school and in life) that tested my mettle; basically, I learned that the world could both be loving and cruel.  But aside from waking up to these harsh realities of life, it was during my university days that I got to really experiment with food. 

            There are many blissful food memories of my time in the Katipunan area, and quite a number of them had something to do with The Chocolate Kiss Café at the Bahay ng Alumni in UP Diliman.  I recall how excited I was to be able to enjoy generous portions of my favorite pastas, followed by huge slices of beautiful cakes.  To my young, unexposed palate, it was my haven of good food, away from the poorly ventilated grills and fast food joints that college runts like me used to frequent. 

            One weekend, Matt and I were in the QC area and I spotted the branch of Chocolate Kiss along Roces Avenue.  Excited, I decided to grab a quick snack just to see what has become of this old favorite. 

            I loved their Fettuccine Carbonara, but having since outgrown pastas with creamy white sauces, I ordered their Aligue and Prawn Pasta.  The linguine was nicely cooked (al dente), and the aligue (crab fat), although fundamentally rich, was not oily.  There were notably more than a handful of prawns in my bowl.  Most aligue pastas tend to be heavy on the garlic, but CK’s version seemed to have practiced restraint.  I think I like it more this way. 

Matt opted for the Salisbury Steak with Mashed Potato- his idea of comfort food.  I believe he enjoyed it, particularly the thickened, home-style gravy.

             

            For dessert, I had to have a slice of a classic- Devil’s Food Cake.  Stark white peaks of marshmallow-like frosting enveloped a rich, fudge-y chocolate cake- there’s a reason why it made an impact back then and was burned into my memory.  It’s still good.

            Matt also had to have his cheese fix- this time in the form of a Blueberry Cheesecake.  The blueberry topping was obviously canned, but the cake itself was good enough- thick and dense, but not cloying. 

            The service was a tad “too relaxed” for my taste- boisterous banter (and singing!) among the staff is a no-no in my book.  Save it for your yosi break, guys.  Still, it was a fun afternoon of reminiscing, especially having discovered that this old favorite has maintained the pleasantly homey quality of their food.



The Chocolate Kiss Cafe
G/F Korben Place
Roces Ave. cor, Sct. Tobias St., Q.C
Tel. no. (632) 412 7876 

A Taste of the Holy Land

I have never had Israeli food before. Not because I didn’t want to- the Philippines is not exactly a hotbed for Jews. However, one of my hunger-induced Facebook statuses (something like “this country needs a good Jewish deli!”) caught the attention of a friend who has Israeli connections and told me about a remarkable Kosher meal a friend of his prepared recently. It was not the New York-style corned beef sandwich I was craving for, but it definitely aroused my interest. One thing led to another, and before I knew it, I was sitting down to a beautifully laid-out spread of Israeli dishes with Matt and a few friends.

 Our friends Dudu and Marie O. introduced us to young and charming Iyar, a Jewish expatriate based in Manila. For us (and a few other food lovers we brought along), he gamely prepared a lovely meal featuring the popular Israeli dishes he used to serve in his own restaurant back home.

The meal began with Moroccan Spicy Fish- maya-maya flavored strongly with cumin and coriander. Iyar admits to being adverse to salt, and it was most evident in this particular dish. However, it was a fitting prologue to this exotic meal as it features a flavor profile that I admit is surprisingly unfamiliar to me despite the use of common ingredients. Fine, it’s Moroccan, but its good and he prepared it well, so no complaints here.

 Iyar explained that a traditional Israeli meal features a wide assortment of salads- ranging from savory dips to refreshing chopped vegetables. Although he has expressed his disdain for locally-produced pita bread, he found the ones at Arya Restaurant to be quite good so he bought some from them to accompany the salads.

Our host is most proud of his Hummus, and rightfully so- the chickpeas are pureed until silky-smooth (sorry, I couldn’t resist the “Zohan” reference) and mixed with high-quality Tahini (sesame paste) that he brings in from Israel. Topped with spices and some pine nuts for extra flavor and texture, it was a hit, especially with a friend who admits to being a hummus addict.

I love Moutabal, and I have to admit that Iyar’s was one of the best (and prettiest) I have had so far. It has that perfect balance between the roasted eggplant and garlic, not one overpowering the other.

The most talked about salad/dip that evening would have to be the Matbuha, painstakingly prepared by cooking down huge, ripe tomatoes (the best he can find, Iyar shared) until rich and concentrated like a paste. This is traditionally served alongside grilled meats as a condiment, lending a sweet and tangy flavor to the dish. It really was quite addicting, even just slathered on pita.

As a side dish to grilled meats, a light but tasty accompaniment would be this Cucumber, Tomato and Carrot Salad. Mildly-flavored with lemon and some herbs, it lends textural contrast alongside the pureed dishes.

Matt the Cheese Lover was infatuated with the Fresh Cheese. I mean… It’s fresh cheese. How could you not, right? Made from thick yogurt, it is slightly tangy but creamy. I found myself wishing there was more of it, or perhaps less people to share it with.

Falafel is one of the most popular middle-eastern dishes, and as a result, probably the most bastardized. I was really excited to try Iyar’s version, knowing that this is the closest I would ever come to an authentic falafel. However, with our generous host’s desire to serve us a wide array of dishes, his falafels have grown cold awaiting its moment in the spotlight. Hopefully, I would get another chance to try them when they are freshly-cooked.

Thankfully, the Grilled Meats (an assortment of chopped chicken meat, hearts and liver) more than made up for the void left by the falafel. It was flavorful and pungent- “like kofta”, the chef in our group shared. This is typical Israeli fast food, stuffed in a pita with salad and hummus. Delightful!

The centerpiece is definitely the Maloube- a rice dish stuffed with lamb chops and eggplant. The rice on its own was so buttery and smoky, flavored with the juices of the tender lamb. Iyar admitted earlier on that the rice in the middle might be undercooked, but fortunately I had none of that on my plate. If I wasn’t watching my carbs, the rice on its own was so tasty I could have definitely had more of it.

 What a blessing it was to have been invited to this dinner. I learned so much about Israeli food, not only from the actual experience of eating it, but also from the discussion among foodies that ensued after. Thank you so much to our gracious host!

The Good Stuff: Best Finds Going Into 2013

Better late than never, so they say, and these delectables are definitely some of the noteworthy dishes I have tried this year.  So good, in fact, that I could not allow the year to end without sharing them with all of you.

Hai Chix & Steaks’ US Angus Porterhouse

Think Mamou- even Peter Luger- but a fraction of the price you’ll pay for the same cut of meat in fancier steakhouses.  Prepared by Enderun-trained chefs, Hai Chix’s porterhouse is best cooked medium to medium rare, allowing the soft, flavorful meat to take center stage with minimal seasoning.  This is obviously borne from an understanding of and respect for good ingredients, a by-product of the chefs’ travels and training in Michelin-starred restaurants in Paris and the US.

The streamlined décor of the establishment evokes the same quiet confidence as the food coming out of the kitchen.  At P2,400.00 (inclusive of side dishes), this porterhouse is arguably the best you could possibly have in its price-range, if not better than others contained in much plusher surroundings.    

Hai Chix & Steaks

Ortigas Home Depot

Julia Vargas Ave., Pasig City

Tel. no. (632) 6617695

Rodillas Yema Cake

Yes, the local candy made from egg yolk and condensed milk- usually served as a calamansi-sized ball or formed into tiny pyramids- is being produced and served in the small provincial town of Tayabas, Quezon in cake form.  Technically, my mom was the one who discovered this- at a wake, of all places- and swears that no dessert has captured her attention for quite a while now like this one.  With this testimonial coming from the woman who squashed my obsession with everything chocolate at a young age, I knew it was definitely worth a try.

The cakes come in two sizes: half (8” x 6”) and whole (8” x 12”), reasonably priced at just P120 and P240, respectively.  One bite was all it took  to know what all the fuss was about- the yema was impressively gooey yet smooth, sweet yet ethereal with a hint of citrus and slightly-salty cheese; In contrast, the chiffon cake was decidedly light-footed in both density and flavor, allowing the luxurious egg-y yema to get top-billing (although, not necessarily all the attention).  A beautifully- balanced dessert with two simple components that is sure to satisfy, if not win you over completely.

Rodillas Restaurant

39-D Quezon Ave.

Tayabas, Quezon

La Cocina de Maria’s Fideua

                
This lovely Spanish lady from Alabang seems to enjoy stuffing me with food- not that I am complaining.  She is definitely one of my favorite home cooks in Metro Manila, and not only because of her penchant for spoiling me with free food.  Her passion for and knowledge of Spanish cuisine spills over into her dishes- you will know after your first bite that you are getting the real deal. 

The latest from her arsenal of great dishes that I got to try is her Fideua- a Valencian noodle dish typically topped with crustaceans and white fish.  Like paella, the noodles absorb the flavors of paprika and saffron (and Maria Pedrosa uses only the best kind) and these spices also season the shrimps and fish that are cooked with it.  The light vermicelli-like noodles make it all too easy to eat so much of this dish, made even more addicting by Mrs. Pedrosa’s light mayonnaise aioli.  It is a beautiful and elegant party dish which will surely impress. 

La Cocina de Maria

Tel. no. (632) 807 8808/8421367

Ramen Yushoken’s Miso Ramen

Barely a month into their soft opening and this ramen spot in Alabang is already topping everyone’s must-try lists.  Ramen Yushoken is a product of one of the owners’ obsession with bringing the same top-quality ramen experience he got from eating at the best ones in Japan.  After getting some of his equally food-obsessed friends on board, they embarked on years of research, negotiating, and training until they got everything perfect.  Every Yushoken fan has his/her favorite, but the Miso Ramen is truly the stuff of legend.

It is about finding the perfect balance between the pork bone broth and the mixture of seven kinds of miso.  As I write this, I know that the owners and cooks are still in the process of determining the proper blend of savory broth and rich, almost milky, miso- juxtaposed with their fresh, homemade noodles.  But, regardless of what the owners are trying to achieve, what they truly have going for them is the rich tradition of ramen cookery evident in every bowl.  And, even during this soft opening stage, you taste the profound richness of the broth which can only possibly be through technique perfected over centuries. 

Ramen Yushoken
Molito

Madrigal Ave.

Alabang, Muntinlupa

Tel. no. (632) 808 7424

Champetre's Seared Foie Gras with Risotto Carbonara

I just had to write about it.

The concept is almost an abomination- something the chef must have conjured during a contemplative acid trip (Note: No, he does not take recreational drugs.  Not to my knowledge, at least).  I knew that there were a few changes to Marc Aubry’s menu in Champetre- his bustling French bistro in Fort Bonifacio, Taguig- but this was not something I would have expected from the self-proclaimed traditionalist.

                
Although Matt was craving for the classics (foie gras terrine and steak tartare), I pointed at the starter that poignantly stood out amongst the salads and escargot- Seared Foie Gras with Risotto Carbonara.  It was “too much”, my mind said.  But the overindulgent hedonist that gives orders to my brain says otherwise. 

                
True enough, it really was too much- too much perfectly-seared foie gras the size of my fists; too much rich, creamy risotto with its smoky crisps of slab bacon; too much feathery slivers of parmesan that melted instantaneously on my tongue.

Too much, too good, too brilliant.

Champetre Boutique & Restaurant

G/F Net One Center Bldg.

26^th St. cor. 3^rd Ave.

Fort Global City, Taguig

Tel. no. (632) 815 8801-2

Food Trip USA: My Top 5 Restaurants at The Wynn Las Vegas

Its a sure win at the Wynn and Encore restaurants

Oh, Las Vegas- the town of excess and debauchery.  A weekend in Vegas is more than enough to leave you mentally, physically and financially spent.  So, when we found out that we were spending two whole weeks in Sin City to celebrate a dear uncle’s birthday, even PartyMatt found himself scratching his head, saying, “What the f_ck are we going to do there for two weeks?!”

But, we did find plenty to do, and amidst the blur of clubs,tequila shots, and lap dances, we found plenty of good things to eat.  Our group was billeted at The Wynn, which in my opinion, is the best hotel on the strip, along with its “twin”, Encore.  Owner Steve Wynn‘s impeccable taste is evident in everything you lay your eyes on- from the natural light streaming into the casino floor, to the pricey bed linens in the tastefully-decorated rooms, to the best clubs and entertainment in Vegas. 

However, this attention to detail was best expressed in bothThe Wynn’s and Encore’s restaurants.  I can tell that his restos were conceptualized from the ground up by the bestguys and girls in the industry, and no expense was spared.  The food was so good that we felt there was really no need to leave the hotel and explore.

From more than a dozen restaurants in these two hotels combined, here are my favorites.

The dining room at Sinatra

Sinatra

On the last evening of our two week sojourn, Matt and I decided to have a cozy dinner date here and we discovered that we did save the best for last.  This beautiful restaurant was the perfect homage to the blue-eyed Las Vegas icon for which it was named after, and the food- classic Italian, of course- was made to impress.  

Agnolotti

Dinner service was flawless, but the winning dish was, without a doubt, the Agnolotti in a light cream asparagus sauce- so delicate but with the perfect balance of flavors.  Overall, one of our most memorable dining experiences.

Diver Scallops on top of polenta at La Cave

La cave

Tucked in one of The Wynn’s corridors is this little (by LasVegas standards, at least) wine bar that serves a limited but very tasty menu-a mishmash of great seafood, flatbreads and tapas.  Its cavern-like atmosphere is perfect for a sexy rendezvous, but also great as a laidback venue for dinner and drinks.  I have seen more expansive wine lists elsewhere, although they do have some gems. Plus, there are some good beers on tap, as well as craft beers- such as the Quebecois legend La Fin du Monde by Unibroue.

We adored the flatbreads- topped with either chorizo or truffled mushrooms- but what really grabbed my attention was the Seared Diver Scallops and Polenta, which had me coming back a second and third time. 

The view from the al fresco dining area at The Country Club

The Country Club

The Wynn boasts of the only 18-hole golf course in a casino hotel- in Las Vegas, at least.  And to get to the course, you pass through a gorgeous, wood-paneled dining room that evokes the feel of a members-only golf club. The fine dining resto offers prime cuts of steak, as well as upscale versions of American classics, like Sweet Corn chowder and Angus burgers. 

We loved hanging out at the bar, where we got to watch the Euro Cup games and drowned our sorrows in cold beer, wine and Filet Mignon.  

Eggs Benedict

Tableau

Breakfast at the Tower Suites is served in this intimate dining room with a view of the pool. Good coffee fills your cup without having to ask, and the breakfast/brunch fare is generous but not overwhelming.  I have decided to cast aside fears of a heart attack and just indulged on theirEggs Benedict until I got sick of it.  (Note:True enough, I haven’t had Eggs Benedict since then.)  

Thai Green Curry

Wazuzu

This restaurant is the first that greets you when you arrive at Encore from the covered corridor which connects it to The Wynn.  It is actually my favorite Asian restaurant in the hotel for its diversity as well as value for money.  If the food does not impress you, I’m pretty sure the 20-foot crystal dragon hung across the back wall will. 

When the craving for Asian flavors strike, they have a bevy of braised noodles or soups to choose from. Their Thai Green Curry also hit the spot, and it was oh so comforting with a steaming bowl of rice.

 

Wynn LasVegas and Encore Hotel

3131 LasVegas Blvd.

South LasVegas, NV

Tel. no.(702) 770 7000

http://www.wynnlasvegas.com/

Quick Bites: Halal Chicken Over Rice

As a foodie walking around the streets of New York, I noticed a big change since the first few times I visited the city.  Sidewalks that were once dominated by the ubiquitous hotdog stand now shares it with what used to be considered exotic fare- Halal food. 

                

Halal foods are described as “foods allowed under Islamic dietary guidelines”.  What initially comes to my mind is a highly restricted diet wherein flavors are compromised in the name of religion and health.  However, I soon discover that following certain guidelines does not in any way result in bland and boring food- something New Yorkers have obviously discovered these past few years.

               

I have heard about Chicken Over Rice from my young relatives who, on numerous occasions, have stumbled out of a New York City bar or club and were lured by the scent of chicken or lamb cooked over a hot griddle.  

We were told that the best halal cart can be found at 53^rd St. and 6^th Ave., but unfortunately we never found ourselves in that area.  However, we did find a cart in front of Mt. Sinai Hospital and, like most that were within a 20-foot radius of the spot, we were lassoed in by the aromas of exotic spices and meat.

                

The choices are very simple: chicken, lamb or falafel accompanied by either rice or flat bread (or both).  I initially tried the popular Chicken Over Rice, but later on I have discovered that a combo of lamb and chicken is a tastier option.  The allure seems to lie on the pungent mixture of spices- from the flavorful rice, to the marinated meats, to the spicy kick of the red sauce and garlic yogurt.  It is a full-on attack on the senses, and at $6 a plate, an amazing deal in a notoriously expensive town.  

Food Trip USA: New York/ New Jersey

Guilty- I have been absent from blogging for quite some time now.  No excuses.  But, looky here!  A new entry!

I have just returned from a long vacation in the US and, needless to say, Matt and I took full advantage of what the Bastion of Capitalism has to offer.  From organic (and not-so-organic) supermarkets to street food to comfort food, we swept through the country with guts (and pant flaps) wide open. 

Most of our trip was spent in the East Coast, where some of my family is based.   New York and New Jersey is probably the most culturally diverse states in the US and, naturally, so is the food.

Here are a few of our favorite stops.

Whole Foods Market

A trip to the US is not complete without several visits to this organic super store.  The uninitiated usually get visuals of hippies in hemp tunics selling quinoa cupcakes, but that's not what this place is about. 

The produce section is an explosion of color- native and imported fruits, the best green vegetables and herbs from local farmers, all naturally-grown and only the highest grade there is.  The seafood, meat and poultry section boast of the same top-quality stuff.  I heard somebody say recently that there is no such thing as organic beef.  Well, there is- I saw it with my own two eyes:  Organic, grain-fed, dry-aged, prime-grade porterhouse.  I wish I took a picture. 

                      

Matt and I have two favorite sections: the smoked fish and cheese sections.  Vacuum-sealed to maintain optimal freshness, they carry smoked and cured salmon from anywhere in between Alaska and Norway.  They also carry some signature brands, such as Charlie Trotter’s cured salmon.  I was particularly fond of the citrus-y variety.

The cheese section just blew our minds.  I’m pretty sure it’s not the widest of selections, but it was definitely more than what I am used too.  It pretty much covers all the major cheese-producing countries, as well as a number of local artisanal products from upstate.  For this alone Matt and I were willing to make the ten-minute drive to the supermarket every day.

We frequented the branch along River Road, Edgewater, NJ, but there are hundreds all over the US.

http://www.wholefoodsmarket.com

Sarita’s Macaroni and Cheese (S’mac)

Speaking of cheese- a whole restaurant dedicated to mac and cheese is, in my humble opinion, beyond brilliant.  It could only be a product of divine intervention.  The East Village eatery s'mac offers a sizeable variety of cheese combinations and add-ons that would please every palate.  So far I have only tried two kinds, and of the two, there was one that I fell head-over-heels for- The Alpine.  Perfectly-cooked macaroni coated in luxe Swiss Gruyere cheese, mixed with salty cubes of slab bacon- how could I not? 

And if this was not self-indulgent enough, you can order their mac n cheese “to go” and ready to be reheated any time you are in need of a good coddling. 

345 East 12^thSt. between 1^st & 2^nd Aves., NY, NY

Tel. no.(212) 358 7912

http://www.smacnyc.com

Zum Schneider

Another East Village haunt that we loved was this small yet popular German biergarten.  We arrived early and scored a good table, but show up after six and for sure you will have to stand by the bar.  The beer selection is obviously German, with quite a few on tap. The food is, expectedly, all things meaty and cheesy- we enjoyed theboiled veal bratwurst with pretzel, as well as the baked camembert.  It’s a great place to escape the cold, have a beer, and catch up with friends. 

This is a favorite spot for football fans during the Euroand World Cups, so if you find yourself in the area, do check it out.  It should be fun, if you don’t mind being shoulder-to shoulder with rowdy European types. 

107 Ave. Cat East 7^th St. NY, NY

Tel. no.(212) 5981098

http://www.zumschneider.com

Landmarc

If I ever become a gazillionaire and could choose any chef in the world to cook for me at home, every single day, it would be Marc Murphy.  His cooking style and food philosophy is akin to mine- French and Italian dishes cooked bistro-style are so up my alley.  Don’t let the trendy surroundings of both his Tribeca and AOL Time-Warner restos fool you- his food is good.

I was able to enjoy his lunch menu a couple of times- once alone, and the second time with companions. It was quite an experience for me to sit at their bar and order myself a meal- I felt so grown-up and chic. 

A deceivingly light yet cholesterol-laden starter is theFrisee aux Lardons- delicate greens tossed in red wine vinaigrette, generously-topped with thick cubes of bacon and poached egg. With that I had a small portion of their Pasta of the day- Linguine con vongole.   

Meat lovers should try their steaks, simply-seasoned and lovingly grilled right behind the bar.  This includes a side salad and fresh-cut fries- and at $30 for the hanger steak-probably one of the best deals in Manhattan. 

The icing on top of the proverbial cake must be the winelist- over 300 bottles to choose from in their thick, leather-bound inventory.  There are no wines by the glass, only half bottles: you can definitely find one you'll like from the 100 varieties they have on stock. 

3/F TimeWarner Center

10 ColumbusCircle, NY, NY

Tel. no.(212) 823 6123

http://landmarc-restaurant.com

Blue Ribbon Bakery Kitchen

                                     

This bakery/restaurant is every bit modern-American-cool- from the distressed wooden furniture to the low lighting to the young urbanite staff.  When I went to the bathroom, I discovered the basement bakery where they churn out their delicious breads, as well as a small cellar/dining area.

Aside from the breads, people come here for one other thing-Fried Chicken.  Mildly-spiced and deep-fried until crisp, with a side of mashed potatoes and collared greens- it is southern cooking at its finest. 

Not in the mood for fried chicken?  I spied an interesting cheese list (to go with their bread, of course) as well as a New York strip with shallot butter and fries.  For drinks, go down the street and check out the neighborhood watering holes- $16 for a shot of DonJulio is a buzz kill.    

35 DowningSt. NY, NY

Tel. no.(212) 337 0404

http://www.blueribbonrestaurants.com