RESTAURANT OF THE WEEK: L’APICIO
Last night I had the pleasure of celebrating one of my very favorite people, the lovely Jen B. It was 10 of her closest friends at L’Apicio. The restaurant is exactly the type of classy, downtown meets uptown vibe you would want on your birthday. The service, food, ambiance was perfection. I would HIGHLY recommend this restaurant to anyone, and even though at first glance, the inspired American cuisine can look adventurous, everything was exceptional. Hopefully this menu picture is legible, but if not check out their full menu here: http://lapicio.com/wp-content/uploads/2012/08/20130513_LApicio_Dinner-Menu.pdf
Bon Apetitt!
13 E 1st St New York, NY 10003
RESTAURANT OF THE WEEK: COMODO
On Saturday, I braved the rain and went to have brunch with a small tidy group of 10 in the West Village. 8 adults, and 2 kids. The food was superb, to say the least. I was so happy that we didn’t get into our first choice (Buvet) for brunch, and aside from me falling with Liliana in hand from a high chair stool), and Liliana get tomatillo sauce all over my white pants, and her cute outfit, and sitting on a backless stool holding a 28 pound bebe, it was all overshadowed by the food. I caught her and we’re fine, except for the embarrassment and small pool of tears from both of us so, I’m going to post the menu below so you can see how yummy it is!
Look at this bloody Mary with BACON on it. Hanging there and making me question why every bloody Mary doesn’t have a bloody bacon strip on it.
New York, NY 10012
Neighborhood: South Village
(646) 370-4477
PAO DE QUEIJO BASKET WITH TOMATILLO JAM 9
RAJAS MEXICANAS Y QUESO FUNDIDO 10
TACOS BMT
Bacon, smoked mozzarella and green tomatillo sauce 9
FOUR C CHICHARRON
Chipotle, chorizo, chuleta on toasted chihuahua cheese 12
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‘QUINOA’ MEAL
Classic oatmeal using quinoa instead of oats 12
SWORDFISH CEVICHE
With lime, ginger, celery juice, sweet corn and corn nuts 15
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BRAISED COCHINITA & BACON TORTA
With avocado, mozzarella and onions 11
DUCK CONFIT CHILAQUILES
Tortilla chips topped with duck confit, cotija cheese, fried egg 16 11
PORK BELLY HASH CILANTRO PASTA TOPPED WITH POACHED EGGS 15
MOLLETES
Toasted cinnamon raisin bread, refried heirloom beans, avocado, Oaxaca cheese, fried egg, serrano ham 17
STEAK AND EGGS WITH BACON FAT HOME FRIES 25
COMODO BENEDICT
With avocado and chipotle cream sauce 14 (add chorizo for $2)
‘CALENTADO’ DUCK FAT FRIED RICE
Mixed with duck breast topped with a fried egg 14
CHURROS & CHOCOLATE 9
- 1/2 pound spaghettini
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon grated orange zest (from about 1/4 orange)
- 1 tablespoon fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt
- Fresh-ground black pepper
- 6 1/2 tablespoons olive oil
- 2 cucumbers, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
- 6 tablespoons chopped fresh mint
- 1 pound tuna steak, about 1 inch thick
- In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.
- In a large glass or stainless-steel bowl, whisk together the vinegar, orange zest, orange juice, lemon juice, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add 6 tablespoons of the oil slowly, whisking. Add the spaghettini, cucumbers, and mint and toss.
- Heat a grill pan or heavy frying pan over moderately high heat. Coat the tuna with the remaining 1/2 tablespoon oil and sprinkle with 1/8 teaspoon salt and a pinch of pepper. Cook, turning once, until done to your taste, about 2 minutes per side for medium rare. Remove. Cut the tuna into 1-inch chunks and toss with the spaghettini.
You could use salmon fillets or swordfish steaks in place of the tuna. For either, add a few minutes to the cooking time.
Smile For Mama 