3.27.2014

COURT Street Revisited

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It felt like an emergency; no one could think of anything for dinner, and we were running out of time before the hangry came out. Court Street was the first idea, but having my reservations, I sought other options. After getting progressively hungrier studying menus, we settled on Court Street anyway. Never have been a huge fan, but I was hoping this time would convert me.

After waiting in the front bar, which was rowdy because of St. Patrick’s, we were sat at a table in the dinning room. The menu is sleek on the outside, but the inside feels clunky, more rushed. For the holiday, our breadbasket included some Irish soda bread, a sweet pleasant surprise to our famished bellies. After deliberation and eating the olive tapenade with a fork (ok, maybe that was just me), we ordered just mains.
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My father had the Beef Burgundy, which was served on a bed of yellow egg noodles. The stew looked pretty non-descript, with similar colored meat chunks, carrots and other dull veggies. The portion was heaping and the sauce hot. No complaints from my dad.

For my mother, the penne with seared scallops, artichoke hearts, tomato, and basil, coated in a little garlicky olive oil, which was one of the specials. The plate was attractive, but just looked like pasta. The plump scallops had a nice sear, and the garlic and tomatoes played up their sweetness. Each penne was al dente, a nice textural counter point to the succulence of the scallops and the acidic tomatoes.
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The chicken Francaise that my sister had was tasty, but dull. It was something that would have tasted just as good if made at home. The mashed potatoes were the same. The battered chicken, drowned in a lemon butter sauce was not totally dry, but flavorless. It would do for the extreme hunger situation.
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I took a leap and ordered the panko-encrusted tuna dish— sushi grade tuna, seared but a perfect rare on the inside. That is what I got, but it too lacked flavor and excitement. For some reason the fish was quite lemony and the panko crust almost overwhelming. The sauces on the side (a thin, wet spicy wasabi dressing, and a thick sesame aioli) made up for the missing flavor in the fish. The wasabi addition was super hot and almost uncomfortable.

In the end, once again, the best things seemed to be sides and garnish. First of all, the olive tapenade served with the bread is super amazing, briny, creamy, chunky and delicious. The vegetable of the evening, sautéed green beans, were salty, buttery, tasty and addictive. And that puree garnish, sitting pretty on the plate, was sweet and savory, like carrots.
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A quick look at the dessert menu told us everything we needed to know. There was nothing remotely tempting or different for dessert, so quite unlike us, we skipped it.

All this being said, Court Street is like a family place. Eating there is almost like sitting down to dinner at home and digging into home-cooked food. There is nothing extraordinary about the food, the menu or the place, but that is not what it’s supposed to be. Court Street has stood the test of time with a focus on traditional food and that warm atmosphere. It is not about the avant-garde or innovative, but the classics that people can rely on. If only those classics were taken up a notch.
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3.25.2014

photo op: SUNNY saturday


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Saturday was one of those deceiving warm days that can only happen during this time of year. It was warm and sunny, with telling cool gusts of wind, letting us know the warmth is only temporary. But we took advantage of the sunshine and the breezy warmth by taking a trip to our favorite diner for a late brunch, a nice little stroll in the park for digestion, a surprise visit to a tasty ice cream shop and out to a yummy dinner. Take a look at our foodie adventures.

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3.19.2014

second YELPing...


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I can always eat a burger, like always. And I always want a burger, like always, but really. We headed to Left Bank Burger Bar in Jersey City on a hungry whim and were faced with a wide range of burger options, from build your own to house specialties. The burgers and dessert deffo looked the part, but somehow it wasn’t really all that it could be. Take a look at my yelp review and see what my impressions were.
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We want to hear from you! Follow on facebook, twitter, instagram, and yelp for updates and goodies.
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3.17.2014

re. CAP: saint PATRICK's day


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Happy Saint Patrick’s Day! Are you sporting that green gear and stuffing your face with delicious corned beef and cabbage? I know many of us go out carousing and getting our fill of Guinness and whiskies beginning in early March, but today marks the anniversary of the death of the Patron Saint of Ireland. We celebrated a little early too, indulging in some corned beef and cabbage of our own. I love corned beef, so this was a super treat!
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Want more of the Saint Patrick’s Day facts? Check out my article 10 Things You Didn’t Know About Paddy’s Day via the Daily Meal. What are you doing to celebrate?
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3.12.2014

photo op: SUS Dinner For A Better New York


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Last week, I was super lucky and was able to sneak in the kitchen during the Services for the UnderServed Dinner For A Better New York. The benefit dinner was curated by the celebrity chef known for his Travel Channel show Bizzare Foods, Andrew Zimmern. Zimmern assembled some heavy hitters of the culinary landscape-- Iron Chefs Alex Guarnaschelli and Marc Forgione, Top Chef  winner Floyd Cardoz, Nobu Matsuhisa, Ken Oringer, Jamie Bissonnette, Gavin Kaysen, Michael White of the Altamarea Group and  Mark Welker-- to cook for the cause. 
Marc Forgione, Ken Oringer, Alex Guarnaschelli, Gavin Kaysen, and Floyd Cardoz
Andrew Zimmern and SUS CEO Donna Colonna
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Bill Dorrler, Marc Forgione and Floyd Cardoz


Hors d’oeuvres ranged from Nobu Signature Sashimi Bar to Low Country Soused Shrimp with Lemon and Marjoram and Whipped Foie Gras with Blood Orange. Entrees were served at the table to over 150 guests and included dishes like Veal Tenderloin, Blood Sausage, Granny Smith Apples, Vadouvan Curry, Citrus Cured Fluke, Cupuacu, Cilantro, Pickled Red Onions, Fresno Chilies, Plantain Chips, Avocado, and Black Spiced Poulet Rouge, Shaved Brussels Sprouts, Hen-of-the-Woods Mushrooms, Kokum while dessert was Carrot Cake with Pineapple Sorbet, Walnuts, and Cream Cheese.

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Everything looked and smelled delicious and the chefs united to plate the dishes, donating their time and talents, all for raising funds for SUS and its mission. Check out more of the deets up on Miss A.
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