NEW YORK EATS

Here are some iPhone snaps of recent meals here in the Big Apple.



"Colby" sandwich - Roast beef, cheddar, lettuce, tomato on rosemary-garlic bread at Urban Rustic (Williamsburg, Brooklyn)

Pork belly Korean barbecue (Koreatown)

Indian chicken at Chirag (Staten Island)

Affogato at La Bottega (Chelsea)

A feast at Pok Pok (Portland, OR)

Cocktails at Matsuri (Chelsea)

Egg salad sandwich at El Beit (Williamsburg, Brooklyn)

Iced latte, tea, prosciutto sandwiches at El Beit (Williamsburg, Brooklyn)

Italian bread, Chavrie cheese, salad and wine at home.

Chargrilled lamb burger with feta, cumin mayo & thrice cooked chips at The Breslin (Midtown West)

A MOMENTARY LAPSE INTO VEGETARIANISM

Savoy

2500 Southeast Clinton

Portland, OR 97202-1239

(503) 808-9999‎

So I mentioned Doug Fir is my most common late night spot in Portland. Well here is the other, Savoy.

On this particular night I was strangely impulsively compelled to try the veggie burger. I am a carnivore to the bone, but hey, if I can satisfy a burger urge with a healthier substitute once in a while, why not right?

Well, now I know why goddamn not. Because despite sharing the "burger" title, a veggie burger is not and can never be a substitute for good ol' red meat (or even turkey, which I like). The patty was mushy, leafy and the total opposite texture on the tongue from beef. Duh- I should have known. Sorry Savoy, it's not your fault. The veggie burger is flawed in it's very concept. Never again.

LA BOULANGE

La Boulange

500 Hayes Street

San Francisco, CA 94102-4214

(415) 863-3376

If you know me, you know my favorite type of eatery is the French cafe/bakery. If heaven exists and is different for everyone, mine will most likely be a never ending day seated outside a boulangerie sipping bottomless coffee and picking at regenerating croissants.

MATSURI

Matsuri

369 West 16th Street

New York, NY 10011

(212) 243-6400

Matsuri is most likely my favorite restaurant, period.

When you first step inside and turn the corner to overlook the grand, expansive dining area, it is an image that stays with you. One that lingers in the mind every time you go out to eat, popping up to unfairly compare itself.

Everything about it's design is executed perfectly and my first meal there years ago was also one of the first moments I can remember being blown away by a physical space.

As for food, it is vibrant contemporary Japanese cuisine of matching caliber to the incredible atmosphere. The New York Times once claimed Matsuri chef Tadashi Ono's work is "a natural idiom for culinary poetry." If that doesn't sum it up, I don't know what will.

THE BRESLIN

Smoked Pork Belly

Doughnuts with cinnamon ice cream

Chocolate Pie

The Breslin

16 W 29th St

New York, NY 10001

(646) 214-5788

The Breslin is the latest venture from chef April Bloomfield, known to New York foodies as the force behind The Spotted Pig. It serves at the in-house restaurant/bar to the Ace Hotel, where you can find me pretty much every day. The Breslin capitalizes on a fetish for pork fat in this city, and should basically put up a "do not enter" sign for vegetarians.

I've eaten there a few times now, trying everything from the smoked pork belly, to the goat cheese and leek tart, to the grilled cheese sandwich and loved every morsel of it. While I could go on about the food, the design of the restaurant itself is what I feel like gushing over right now.

The Breslin has design firm Roman & Williams to thank for it's cinematic interior, who designed the entirety of the new Ace Hotel New York. From the dark reclaimed wood, to the cracked century old ceiling, the restaurant (like the Ace) evokes a true sense of history.

DOUG FIR & ASSORTED HOME EATING

Burnside Biscuit

Doug Fir Lounge

830 E Burnside St

Portland, OR 97214

(503) 334-0754

It's strangely remarkable and funny how I've never posted about Doug Fir on this blog. It is unequivocally my most frequented restaurant in Portland, without question. Doug Fir has served as my family and I's default place to eat for years, largely for two reasons: 1. they are one of the only places in town that cater to our night owl tendencies, 2: the atmosphere (designed by modern architect Jeff Kovel). However, the food is good too. Doug Fir excels particularly in their breakfast/brunch menu. The Burnside Biscuit is a pretty frequent choice for me on Sunday mornings, accompanied with a bowl of fresh fruit and fresh squeezed orange juice.

Kaiser rolls always remind me of growing up in New York and corner delis.

Valentine's Day breakfast. A typical breakfast at the Jay's, beside the insta-toothache cupcakes.

Stocking up on some of our favorite Japanese goodies.

BEAST

Beast

5425 NE 30th Ave

Portland, Oregon 97211

(503) 841-6968

Beast has to be experienced to understand its culinary elegance, refinery, and simultaneous simplicity. The concept of the restaurant is basically this: Beast is open every Wednesday through Saturday, with 2 dinner seatings on each day. You make a reservation as early as possible, you come for your desired seating, and you are served a six course meal from the chef's imagination, which is different every week.

The restaurant is small, essentially a kitchen and a dining room the same size as the one in your house. The experience therefore, is that of dining over at a friend's beautiful apartment (a friend who can cook really, really well). It's intimate and lovely, and the communal seating encourages you to converse with your neighbors about the food. On the particular evening I went, I lucked out having an especially great dining parter in filmmaker Todd Haynes.

Since this wonderful meal occurred months ago I can't remember what each course was, but just trust me when I say that Beast is a unique and delicious experience.