Finally! It’s been a while that I got to dine at some of the restaurants from my beloved Top chef contestants. I did a new round of research, and found a few right here in the New York area, and OF COURSE I was not disappointed. As usual the talent of these chefs is unmatched, there wasn’t one bite that I didn’t love. I am now officially up to 90 meals prepared by, or at one of the restaurants of one of the Bravo Top Chef contestants, and there is a reason for it. I am so passionate about (really) good food, and these guys are top of the line. I mean, 90 restaurants, and not one fail? Whoever scouts these great chefs is definitely doing an amazing job. I already have 4 dinners lined up, showcasing their wonderful culinary art.
Time & Tide
Time and Tide resides on 48 E 26th Street/360 Park Avenue, and it is brand spanking new. I had been waiting for it to open for months. It has only been open for a few weeks, and is already touted by critics everywhere. It’s a full success right out of the gate. Chef Danny Garcia is spearheading this top notch sea food restaurant, commanding and cooking in the kitchen as well. He was the winner of Season 21, the most recent season of Top Chef, and I KNEW he was going to win from the first episode, I swear. It’s about time that Brooklyn represents on this show, and he came through for us. He is a humble, handsome young man, he comes across as serious, dedicated and loyal. All the markings of a winner.
Time And Tide is a beautiful restaurant. Spacious, luxurious, yet not stuffy. To me, this setup of a restaurant in Manhattan is a jewel in itself, space and good taste aren’t easy to come by. I was seated at Chef’s counter, where I got to witness the preparation of the fresh fish dishes, and got to meet a wonderful young chef, that explained a few things to me.
These are the dishes I chose: I obviously had to choose the Cheddar Gold Fish, which is sort of like bread service, only a thousand time cuter, and way more delicious. It’s basically a large, dense cracker in the shape of a Goldfish, served with Old Bay Butter. So fun and delicous. Next I wanted some seafood, so I went with the Oyster Pan Roast, which is supposed to be for two people, but then they don’t know me, and I was happy to finish the whole thing by myself. Good thing I was by myself, there is no way I would have wanted to share this. They oysters were covered in a soup/sauce that warmed my heart and soul, I didn’t leave a drop. Just outstanding. Last was a Fluke Milanese. I mean Fluke is my favorite fish, this was a no brainer. Milanese is a breaded dish, which I make with chicken all the time, but I wouldn’t dare try it on a Fluke, fearing I would overcook it. This one was (of course) perfectly cooked, crunchy and packed with flavor on the outside, flaky and fresh on the inside. I chose a Vin Jaune Cream sauce to go with it, which put this dish over the top for me. I will have to learn how to make it. I have plans to put it on everything.
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South + Pine
South + Pine has been on my list for the longest time! However, it is located in Morristown New Jersey, and being that I live in The Bronx, and I don’t drive, this seemed like quite the trek to go and dine. But then my son agreed to go to dinner with me there, and he drove us right over there. This restaurant is idyllic and rustic, comfortable and friendly, great patio seating. It is BYOB, which I really love. Don’t ask me why. I don’t know. Chef and owner here is Leia Gaccione, who competed on Top Chef season 19. Unfortunately she was eliminated in the first round, which honestly doesn’t mean much these days, the talent on the show gets more and more sublime, there’s no shame in an exit at any level. And her restaurant proves it.
The food here was some of the freshest and most delicious food I’ve had. The flavor combos are unique, everything is cooked immaculately. We started with local Burrata plate, which was served with black plums, cherries, basil, pistachio pesto and focaccia. So, so fresh and scrumptious. Such a great pairing with the burrata. My son chose Fried Chix 2.0, which is basically Chicken and Waffles. But a Sour Cream and Chives Waffle with with Local Bacon Maple Syrup. Essentially a few steps above the usual dish. The chicken was nice and crispy, flavors were on point. I saw my go-to Fluke on the menu, and went with it without question. The fish was fried in a potato chip crust (I could NEVER pull that off), topped with a cabbage and green bean slaw and a dill pickle aioli. When I saw the dish coming I was 100% sure the crust would be soggy with that slaw on top, but I stood corrected, it stayed crispy and hot and yummy. I loved everything about this place.
Fulgurances Laundromat
Fulgurances Laundromat is a fine dining restaurant in Brooklyn. Based in Paris, France, this place might be the most unique I ever had the pleasure of dining at. This restaurant doesn’t have a settled chef, but instead they have resident chefs, who take some time taking over the kitchen to showcase their craft. It is such a great idea. I hope it catches on, because not everyone can fly across the country to try the food of the chefs that have peaked their interest. When I saw that chef Rasika Venkatesa was going to take residency here, I couldn’t make reservations fast enough. Rasika wowed us for 6 rounds on Top Chef, her professional yet warm aura had us rooting for her.
I was lucky enough to snag a seat at the chef’s counter, so I was able to have a little chat, and my suspicion was affirmed, she is a lovely and humble gem of a human being. And talking about gems, her food was full of shining stars. Just incredible. I had a six course tasting menu, and one dish was better than the next. Everything was based on Indian cuisine, which is her heritage. Flavors were soaring, refreshing, playful, and so much more. It was truly a culinary adventure. Here is what I ate that evening. 1) Paruppu Vadai (a crisp flavorful treat) with Chana Dal and Persimmon Chutney. 2) Mor Kozhumbu (yogurt based sauce) with scallop, bottle gourd and asian pear (my favorite that night) 3) Winter Squash Olan with ash gourd, ginger and black eyed peas 4) Smoked Duck Curry with sweet potato, lavender and pesarattu 5) Rooafah Ice 6) Badam Halwa Tart with sunchoke and cardamom. This is going down in history as one of my favorite top Chef dinners. Bravo (no pun intended).
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