Com Tam Ninh Kieu: Grandma’s Pho and rolls!

By Benjamin Ramos http://Sofritoinmysoul.blogspot.com

Mom-and-pop restaurants are the culinary backbone of our communities.  Often overlooked and underestimated, these restaurants serve us comfort food, give us a place to relax, and provide sanctuary from the stress of daily life. They allow us to reconnect with our community and with ourselves.  Any time I need that type of TLC, I go to Com Tam Ninh Kieu and indulge myself in the amazing flavors of Vietnam. 

Located in Kingsbridge Heights in the Northwest Bronx, Com Tam Ninh Kieu is a small mom-and-pop Vietnamese restaurant on Jerome Avenue; this section of the neighborhood is home to a small community of Vietnamese and Thai immigrants.  The decor is simple: there are 9 tables; a take out counter; and a large flat screen TV mounted on the right wall.  The restaurant is clean, simple and comfortable.  It’s a wonderful place to talk with friends, read, or write a review.

Com Tam Ninh Kieu's patrons are a cross section of the neighborhood.  On any given night, you can overhear conversations in English, Vietnamese, Spanish or certain West African languages.  This diverse clientele speaks volumes about their food and ambiance.

Like many other mom-and-pop restaurants, your dishes are cooked to order so service will be slow.  This is part of Com Tam Ninh Kieu's charm!  Don't look at it as your food taking a long time to cook. See it for what it really is: your food is being artfully crafted by wonderful chefs who are taking their time to cook you a delicious meal.

The last time I visited, my server was an older woman whose toothy smile and welcoming demeanor set the tone for a wonderful visit.  I couldn't help, but think of her as my Vietnamese abuelita (Grandmother in Spanish and pronounced “ah-bweh-lee-tah”).  All of Com Tam Ninh Kieu’s wait staff is attentive and welcoming.

As I looked over the menu, my abuelita said, “A big boy like you needs good food…soup… or pork chops.” I love pork chops more than anything or anyone, but I wasn’t in the mood for pork so I carefully perused the menu for the right order.  Com Tam Ninh Kieu’s menu is divided into eight sections: Khai Vi (Appetizers), Pho Bo (16 Beef Noodle Soups), Pho Kho (3 Beef Stews), Pho Ga (4 Chicken Rice Noodle Soups), Mi (2 Egg Noodle Soups), Dac Biet Hai San (3 Special Seafood), Bun (7 types ofVermicelli), and Com Dia (11 Rice Plates with Pork Chops, Beef or chicken).

As I looked over the appetizers, the words “Vietnamese Fried Egg Rolls” caught my famished eyes. According to my abuelita, they’re made fresh everyday and are, “…very good!” Intrigued, I decided to order them; she smiled and assured me I would love them. The Appetizers section also features: Fresh Spring Rolls (Clear rice paper rolls with vegetables and shrimp); Fish cakes (Breaded fish patties fried with herbs and spices); and Shrimp cakes (breaded shrimp patties made with herbs and spices).

As I tasted the egg rolls-5 to an order- I realized my abuelita was wrong!  The egg rolls weren’t good; they were amazing!  Warm and crispy, the rice paper wrap made a delightful crunch as I bit into them.  The moist stuffing (ground pork and chicken with mushrooms, carrots, cabbage, and kohlrabi) was savory and delicious.  A tangy dipping sauce (a mix of vinegar, chili paste, and garlic) was paired with the rolls, which added a wonderful heat and acidic flavor to the dish. 

My abuelita asked me what I thought of the egg rolls; she beamed with pride as I complimented the delicious appetizer.  She told me they were made from a special family recipe.  I asked her what made them special and she gave me a sly toothy smile and replied it was a secret.  She snickered, tussled my hair, and then asked for my dinner order. 

Com Tam Ninh Kieu’s dinner menu features an enormous selection of soups, stews and rice plates.  Their most popular dish is the Pho Bo (pronounced “fuh bah”), a traditional Vietnamese soup made with white rice noodles in clear beef broth, green and white onions and slim cuts of beef (such as steak, fatty flank, lean flank, brisket, tendon, tripe, or meatballs). Their menu features 16 varieties of Pho Bo each with a different combination of beef cuts.  

My abuelita recommended the Special Combo #2, which is a Pho Bo that combines all the beef cuts together in one soup.  She said it was their most popular Pho and assured me it was delicious.  Like any good grandson, I followed her advice and ordered the Special Combo #2.

Served with a side dish of bean sprouts, basil, lemon and jalapeño pepper slices, the soup was served piping hot in a large bowl; the portion is generous to say the least. The addition of Hoisin sauce (a Vietnamese/Chinese condiment made from soybean paste, garlic, chilies, various spices, sugar and vinegar) and Red Chili paste added a wonderful sweet and spicy seasoning to the already savory beef broth.  The plentiful beef cuts were tender and delicious. The bean sprouts, basil and jalapeños provided a nice crunchy texture, in contrast to the long soft rice noodles.  The Pho was simple, delicious and satisfying; I could see why it’s a neighborhood favorite.

Com Tam Ninh Kieu might be hard to pronounce, but the food speaks very clearly for itself.  So if you are interested in delicious South East Asian food, then head up to the North West Bronx and visit Com Tam Ninh Kieu! Remember to say hi to my abuelita!  Go taste for yourself! ¡Buen provecho!

Com Tam Ninh Kieu 

2641 Jerome Ave 

Bronx, NY 10468 

(718) 365-2680

HOURS:  Open 7 days from 9am-10pm.

ATMOSPHERE:  Casual, warm, fun and inviting.

SERVICE: Good.

SOUND LEVEL:  Conversational. 

KID FRIENDLY: Yes. 

RECOMMENDED DISHES:  Pho Bo.

BEVERAGES:  Vietnamese hot coffee, ice coffee, and various sodas.

PRICE RANGE: Khai Vi (Appetizers $5.50-$8.00), Pho Bo (16 Beef Noodle Soups $7.50-$8.95), Pho Kho (3 Beef Stews  $8.50), Pho Ga (4 Chicken Rice Noodle Soups  $7.00), Mi (2 Egg Noodle Soups $7.50), Dac Biet Hai San (3 Special Seafood $7.50), Bun (7 types ofVermicelli $7.00-$9.00), and Com Dia (11 Rice Plates with Pork Chops, Beef or chicken $7.00-9.00).

 

Warique: Jaleas in Harlem

By Benjamin Ramos http://Sofritoinmysoul.blogspot.com

Have you ever ordered a Pisco (Pees-koh) Sour?  Do you enjoy ceviche (Seh-vee-cheh)? Does the word Jalea (Ha-ley-ah) make your mouth water?  If you have no idea what I am talking about, then its time you went to Harlem to visit Warique Peruvian Kitchen.

Warique is a small restaurant with ten dark wooden tables; beautiful paintings; an exposed brick wall to the right; and a small bar in the back. Cozy and comfortable, Warique is perfect for a romantic date or an after work meal with friends. 

Warique’s wait staff is wonderful. My server was friendly, warm, and attentive.  I noticed the other servers were warm and mindful with their customers as well.

Warique has a diverse clientele; it’s both a neighborhood eatery as well as a destination restaurant.  The night I visited, I sat between an older Latina lesbian couple and a young Latino with a group of his friends.  Occasionally, the couple would feed each other forkfuls of food and kiss; while the Latino guy raved about his recent honeymoon cruise to South America.

Surrounded by romance and jubilation, I decided to treat myself to one of my favorite appetizers: a Causa Peruana con Pollo.  A causa is a cold mashed potato ball filled with avocado, crunchy peppers, cilantro, aji amarillo (South American hot yellow chile pepper), and chicken or tuna.  Warique features other appetizers such as: Papas a la Huancaina (Yellow potatoes served with a spicy cream sauce); Anticuchos (skewered veal hearts); and Choros a la Chalaca (Peruvian style mussels marinated in lemon juice).

Warique’s causas are wonderful!  The potatoes were soft and chilled to perfection.  The shredded roasted chicken breast was moist and flavorful. The cilantro, peppers, and avocado added sweetness and crispiness to the dish.

As I ate my causa, the young Latino talked incessantly about his cruise to South America with his partner Paul.  They loved Peru and its food. A mutual friend of theirs recommended Warique for good Peruvian food in New York City.  Enthusiastically, the young Latino ordered Pisco Sours for everyone at his table.

A Pisco Sour is a delicious South American cocktail prepared with Peruvian Pisco (a grape brandy), lime or lemon juice, syrup, ice, egg whites, and Angostura bitters.  At the time, it had been quite a while since I had ordered a Pisco Sour and decided to follow suit. Unlike other Pisco Sours, Warique’s cocktails are lightly dusted with cinnamon, which adds a spicy taste to the usual sweet and sour flavors.  Usually, I don’t enjoy alcoholic beverages with my meals, but the Pisco Sour and causa combination was phenomenal.

As I looked over the entrees, I overheard the Latinas talking about their Ceviches; a popular seafood dish in South America, typically made from fresh raw fish marinated in lemon or lime juices and spiced with chili peppers or ají. 

One of them ordered El Ceviche de Camaron (Shrimp) and the other El Ceviche de Pescado (Sliced raw fish).  They loved their dishes and compared them to other ceviches they had eaten in Peru.  It was adorable to watch them reminiscing about how they met in Peru, fell in love, and moved to New York City to go to school.  I couldn’t help eavesdropping on their romantic and inspiring story.  It was so beautiful to see how their romance had stood up against the test of time.

Tempted by the ceviche, I continued to review the menu, which features: Sopas (Soups), Pollo a la Brasa (Blackened Chicken), Ceviches, Ensaladas (Salads), Pescados y Mariscos (Fish and Seafood), Platos de Fondo (Typical Plates).  For more information on the menu go to:

http://www.yelp.com/menu/warique-peruvian-kitchen-manhattan

I was ready to order a ceviche until the word Jalea caught my eye.  A Jalea is a seafood dish composed of lightly battered fried fish or assorted seafood; Peruvian corn; fried potatoes or yucca; and is garnished with red onions, tomatoes, and cilantro.  The Puerto Rican in me couldn’t pass up the chance to eat a plate of fried delicacies, so I ordered the Jalea with a small side order of white rice and beans. 

My eyes nearly popped out of my skull when my server brought me my entrée. The plate was overflowing with fried shrimp, fish, clams, and calamari.  The seafood was wonderful; it was crispy on the outside, moist on the inside and the lime juice drizzled on top gave the dish the perfect hint of acid.  The sweetness of the tomatoes and corn complemented the savory flavor of the red onions and cilantro.  The fried yucca fries were good, but a few of the strips were overdone and dried out.  The rice and beans were mediocre; the beans were bland and needed salt.

After such a sumptuous meal, I decided to skip dessert.  Warique’s dessert menu is simple: Assorted ice creams; Picarones (a fried doughnut made from squash or sweet potatoes); and slices of Lucuma (a unique Peruvian fruit that tastes like caramel custard and has a pasty texture).

My visit to Warique was wonderful!  The food is delicious and the portions are generous.  Also, it was inspiring to sit between an older queer couple and a newly wed beginning his life with his partner.  It reminded me of how lucky I am to have found my BearBear David.  I hope one day we’ll be newly weds and then an older couple sharing a meal at Warique.  Unfortunately, he hates seafood and would probably dump me the minute I took him there.  I guess we’ll be the lovey-dovey couple at his favorite restaurant: McDonald’s.  Ugh! Pray for me.

Do yourselves a favor folks, head to Harlem and get yourself a Jalea!  Go taste for yourself! ¡Buen provecho!

Warique Peruvian Kitchen

852 Amsterdam Ave
(between 101st St & 102nd St)
(212) 865-0101

Check them out on Yelp: http://www.yelp.com/biz/warique-peruvian-kitchen-manhattan

HOURS:  Mon-Wed, Sun 12 pm - 10:30 pm/Fri-Sat 12 pm - 11:30 pm

ATMOSPHERE:  Casual, warm, fun and inviting.

SERVICE: Excellent.

SOUND LEVEL: Conversational.

KID FRIENDLY: Not really, small space.

RECOMMENDED DISHES:  See article above.

BEVERAGES:  Sodas, Wines, Beer, mixed drinks, and water.

PRICE RANGE:  $20-$30

Mario’s: Supping with the Sopranos

By Benjamin Ramos http://Sofritoinmysoul.blogspot.com

Amongst the countless gelato places, cafés, bakeries, ristorantes, and pizzerias of Little Italy in the Bronx, there is one restaurant whose food, service and history stands far above their esteemed competition: Mario’s!

Since 1919, five generations of the Migliucci family have served authentic Neapolitan food at Mario’s in the Bronx’s Little Italy; an amazing neighborhood, which stretches across East 187th Street from Arthur Avenue to Prospect Avenue, known for its wonderful Italian and Albanian fare.

Mario’s is a large restaurant with ample floor space and exposed brick trim along the walls, which are covered with oil paintings, photographs of celebrity clientele, newspaper reviews, and culinary awards.  Despite its size, Mario’s is warm and cozy. 

The night I visited, Mario’s was full of families laughing, clicking wine glasses and enjoying themselves.  To my right was an older Italian couple, the husband-who I am pretty sure was the inspiration for Tony Soprano-was a heavy set with a receding hair line, guido accent and  boisterous personality.  His wife had huge hair, the same accent, and wore enough make up to compete on Rupaul’s Drag Race.

My neighbors and I shared the same server, who was attentive, friendly and quick.  I noticed he treated my neighbors with the utmost care and respect. He referred to “Tony” as sir and made sure to get everything he ordered as fast as could. 

Mario’s menu is divided into the following categories: Soups, Salads, Appetizers, Pasta, Cheeses, Seafood, and Entrees.  For more information on the menu go to: http://mariosrestarthurave.com/about.html

As I contemplated the appetizers, Tony and his wife were arguing over which appetizer to share.  He wanted the the Eggplant Sciliana (eggplant baked with a marinara sauce with capers, olives, garlic and  pieces of toasted bread) and she wanted the Fresh Mozzarella Coprese (a salad made up of slices of mozarella cheese with tomatoes and fresh basil) with wine.

After a loud and animated argument (with a lot of f-bombs thrown around), they decided not to share and each ordered whatever they wanted.  Tony’s argument in favor of the Eggplant Sciliana might not have convinced his wife to order it, but it did me.

He was right, the Eggplant Sciliana was delicious!  The eggplant was soft and baked to perfection. The sauce, seasoned with garlic and oregano, was hearty and delicious.  The capers and olives gave the dish a wonderful kick of salt and the toasted pieces of bread added a delightful crunchy texture.

As I ate, I decided to take out my camera and take a picture of my eggplant.  Tony must have seen the flash from the corner of his eye and thought that I had taken his picture. Immediately, he confronted me, demanding to know why I had taken his picture.  I saw my life flash before my eyes and almost lost bowel control. Before I could explain (and beg for mercy), his wife, who had seen what I had done, explained and told him to apologize.

He begrudgingly apologized and explained he didn’t like his picture being taken. As a friendly gesture, he asked me what I thought of the Eggplant Sciliana and I told him it was wonderful. He turned to his wife and told her they should’ve ordered the eggplant for two.  She gave me an annoyed, yet comical look and I smiled back. Thank God for his wife! If she hadn’t spoken up, I am pretty sure I would’ve been found floating face down in the Bronx River the next morning.

Happy to be alive, I looked over the Entrée and Steaks/chops sections of the menu and couldn’t decide between the Veal Cutlet a la Parmigiana, Veal Scaloppine a la Pizzaiola with mushrooms (thinly sliced cuts of veal cooked in tomato sauce with mushrooms), or Steak à la Pizzaiola with mushrooms (steak cooked in tomato sauce with mushrooms).  I chose the Veal Scaloppine a la Pizzaiola with mushrooms and ordered it with the pasta; all of Mario’s entrees are served with vegetables, pasta with tomato sauce or potato croquette.

The veal cutlets were moist, soft and delicious. The tomato sauce with mushrooms was excellent; it was seasoned with basil, oregano,  garlic and had diced roasted tomatoes, which added a wonderful sweetness to the dish.  The mushrooms were plump, juicy and had a rich earthy flavor.  The Ziti side dish was aldente and perfectly complemented the meal.

As I ate my dinner, Tony and his wife talked about their children, the people who owed them money, and some poor guy named Guiseppe who “was going to get what he deserved.”  Hearing a vague, yet terrifying, statement like that might’ve taken someone else’s appetite away, but my dinner was too good to let a possible death threat ruin my meal.

Mario’s dessert menu is simple and features: Tiramisu, Molten Lava cake, and Old Fashioned Plain Cheese Cake.  As delicious, as it all sounded I skipped dessert and asked my server for the check.  Tony’s wife asked me why I hadn’t ordered any dessert and I explained that I’m diabetic and had eaten enough carbohydrates.  Tony advised me not to eat so much next time and to order the tiramisu, because it was  “friggin’” delicious.  It was both a suggestion and order, to which  I responded, “Yes, sir, I will.”

I don’t know for sure if Tony was a “goodfella” or not, but I am certain that Mario’s food, service and ambiance are exceptional.  So if you’re looking for amazing Italian cuisine, head to the Bronx’s Little Italy and visit Mario’s.  It’s friggin’ awesome! Go taste for yourself! ¡Buen provecho, or as our Italian family might say, Buon appetito!

Mario's Restaurant 
2342 Arthur Ave. 
Bronx,  NY  10458  718-584-1188

http://mariosrestarthurave.com/index.html

HOURS:  See website!

ATMOSPHERE:  Friendly, fun and joyful.

SERVICE: Excellent.

SOUND LEVEL: Conversational.

KID FRIENDLY: Yes!

RECOMMENDED DISHES:  See above.

BEVERAGES:  A fine selection of imported and domestic wines to choose from their wine list. Cocktails, Liquors, Beers, and Soda.

PRICE RANGE:  Moderate ($15-$30)

Babalú: Taste all of Latin America in one place!

By Benjamin Ramos http://Sofritoinmysoul.blogspot.com

I’ve always dreamed of riding a motorcycle through the roads of Latin America like Che Guevara did in his youth.  Unlike Che, I wouldn’t record the plight of peasants or tend to the sick and downtrodden: I’d be eating at every restaurant or food kiosk I could find! Unfortunately, I don’t have the luxury of going on a culinary version of “Motor Cycle Diaries”, but whenever I crave the myriad flavors of Latin America I ride the 6 train, arguably safer than a motorcycle, to Babalú.

Located in the Throggs Neck section of the South Bronx, Babalú is a beautiful restaurant with ample floor space; outdoor seating in the front (in warm weather); a fully stocked bar on the left; and 2 big screen televisions, which play “I Love Lucy” reruns, on the right.  Babalú’s tropical décor is reminiscent of most restaurants in the Caribbean and reminds me of La Mesa Cubana, my favorite restaurant in Cuba.

Babalú’s ambiance is energetic and fun, but unfortunately, the service was not up to par.  My server was inattentive, unfriendly and couldn’t answer any questions about the food. My only saving grace was the busboy, who bussed my table throughout the night.

As Gillberto Santa Rosa’s “Dejate Querer” played, my server brought me tortilla chips and Babalu’s three signature dipping sauces.   Served on three bowls in a small rectangular wooden box (very Latin American street food style), the signature dipping sauces are: Ajillo (A creamy garlic and cilantro sauce); Charred Tomato Salsa (Spicy diced tomatoes); and Piquillo Mojo (Roasted red peppers with diced tomatoes in a white wine vinegrette sauce). 

All three are delicious, but the Ajillo was truly the stand out sauce.  It was rich, creamy, and the cilantro added a very unique and refreshing taste. I devoured my portion and asked my intial server for another helping.  That night my garlic breathe could melt plastic.

As Celia Cruz’s “El Negro Bembon” played, I looked over the menu, which is divided into 12 sections: Frituras (Fried snacks from Latin America), Chicarrones (Cracklings), Patacones (Flattened out plantain sandwiches or pizzas), Ensaladas (Salads), Babalú BBQ (Assorted meat and seafood dishes), A La Plancha (Grilled meat dishes), Especialidades (Special dishes from all over Latin America), Escabeches (Seafood dishes), Tamales (Central and South American dish made of steamed corn meal wrapped in a banana leaves or corn husks), Pinchos (Skewers with different meat), and Chucherias (Side dishes like roasted potatoes and rice dishes).  For more menu information go to:  http://www.babalubx.com/dinner.html

Intrigued by it all, I asked the busboy what he recommended and he rattled off a list of dishes he thought were good.  He highly recommended the Viguron salad, tamales and tacos. His menu knowledge and attitude were superb; I made sure to note that on the evaluation card given to me with my check.

As Eddie Palmieri’s “Ritmo Caliente” played, I decided to treat myself and ordered dishes from all over Latin America.  I took my busboy’s advice and ordered the Viguron Salad (Nicaragua), and a Yapingacho (Equador) for my appetizers.  For my entrée, I ordered the Tamal Cubano (Cuba, duh!), a Pincho de Camaron (Shrimp skewer from Puerto Rico), and Arroz con Gandules (Rice with green pigeon peas from Puerto Rico and La Republica Dominicana).

The Viguron Salad, which is curtido (chopped cabbage, carrots, citrus, vinegar and salt) and steamed yuca, was excellent.  The curtido was crunchy and had that wonderful bitter vinegar taste that makes it famous.  The steamed yuca, cooked with garlic, balanced the curtido very well.

The Yapingacho, a small potato ball dumpling filled with chorizo (spicy sausage), was soft, savory and delicious.  I highly recommend dipping the dumplings in the Ajillo sauce; the combination is incredible.

As my busboy cleared my dishes and grooved to Tito Nieves’ “I Like it like that”, I raved about the salad and complimented his taste.  He assured me the Tamal Cubano and my orders would be good.  He was right again!  The Tamal Cubano was moist and sweet; the pork filling was seasoned to perfection. 

The Pincho de Camaron was good, but a bit salty and strong.  It was cooked with a dry spice rub and seasoned with two sauces (Chipotle and Chimichurri), which slightly overpowered the shrimp. I would recommend ordering it without the sauces or with less dry rub.

The Arroz con Gandules was moist, fluffy and delicious.  Babalú’s version of this classic Puerto Rican/Dominican dish features red and green peppers and chorizo.  The chorizo, not a typical ingredient in the dish, gave it an extra kick of heat that made it unique and interesting.

After having a heavy dinner, dessert wasn’t an option, but the menu did pique my curiosity because it featured: Flan (typical Latin American custard with tropical fruit salad); Tres Leches (Puerto Rican Coquito with white chocolate mousse); Budin (bread pudding with raisins and vanilla ice cream); and Mixed berry crema catalana (mixed berries, caramel, and sweet cream).

With incredible Salsa and food, Babalú is an amazing culinary tour through Latin America.  So if you’re ready to take your taste buds on an adventure south of the border head to Babalú and start your “Motorcycle Diary!”  Go taste for yourself!

¡Buen provecho!

Babalú

3233 East Tremont Avenue  

Bronx, NY 10461

(718) 824-8400

http://www.babalubx.com

HOURS: 

Lunch // Monday - Friday 11AM - 3PM	Brunch // Saturday & Sunday 11AM - 3PM
Dinner // Monday - Wednesday & Sunday 3PM - 11PM Thursday - Saturday 3PM - 12 Midnight Late Night Menu // Friday & Saturday 12 Midnight - 3AM	LOUNGE // Friday & Saturday 11PM - 4AM

ATMOSPHERE: Laid back and relaxed.

SERVICE: Slow.

SOUND LEVEL: Conversational, with nice ambient music.

KID FRIENDLY: Yes.

RECOMMENDED DISHES:  Huge menu http://www.babalubx.com/dinner.html

BEVERAGES: 

Bottles http://www.babalubx.com/bottles.html

Cocktails http://www.babalubx.com/drinks.html

Wines http://www.babalubx.com/wines.html

Soda

PRICE RANGE:  Huge menu http://www.babalubx.com/dinner.html

Beans and Vines: Big flavors in a small space!

  

By Benjamin Ramos Rosado, http://Sofritoinmysoul.blogspot.com

The old saying, “Good things come in small packages” teaches us that size doesn't always indicate quality and that something small can be of far better quality than something larger.  Beans and Vines is the perfect example of this sage proverb.  It’s a small restaurant you could walk by without noticing, but once you enter the food and service will make you happy you did!

Located in Inwood, Beans and Vines is a café/wine bar/restaurant with an eclectic menu of international cuisine and an impressive selection of South American and European wines.  The décor features an exposed brick wall on the left, 8 small wooden tables and chairs, two comfy armchairs, and a small coffee bar in the back.  With a relaxed and social ambiance, Beans and Vines is perfect for having a cup of coffee or glass of wine with a friend.

Claudio-a young Argentinean Computer Programming student-was our incredible server for the night. He bounced between our tables like a pinball!  He served coffee; recommended wines; asked everyone what people thought of their orders; and answered every question without skipping a beat.  His recommendations made my visit a great experience.  Throughout the night, as patrons left they thanked him for his service and hospitality.

As I looked over my menus, I was impressed with the lunch/dinner menu’s diversity.  It was divided into 7 sections: Sandwiches, Salads, Panini, Tapas, Entrees, Sides and Dessert. 

The Sandwiches section features: Balsamic Chicken and Avocado; Grilled Portobello and Goat Cheese; and Moroccan Chicken. The Paninis are made on French baguettes or Ciabatta and include: Grilled Chicken and Avocado, Black Forest Ham, and Gourmet Chimi (Ground Sirloin or Chicken Breast, Topped with Tomato Slices, Shredded Cabbage, Onions, Chipotle Sauce, French Mustard, and Ketchup. Served with Your Choice of Seasoned Fried Potatoes or Yuca Fries). 

The Salads are simple: Southwestern grilled chicken Cesar, Baby greens with Goat cheese, and Tuna, Cranberry, and Fuji Apple on Mesuclin greens.  The Tapas section includes Assorted Cheeses and Fruits, Roasted Eggplant Tapenade, and Grilled Shrimp Tostada.

The entrées are really amazing; you can choose from Grilled Chicken Breast over Eggplant Puree (served with yucca fries and a house salad); Broiled Salmon in Lemon-Scampi Sauce (served with a house salad and mixed vegetables); Shrimp Scampi (served with a house salad and mixed vegetables); and 16-ounce Sirloin Steak (served with a house salad and Asparagus).

I asked Claudio what he recommended and he suggested the Grilled Shrimp Tostada. He said it was a popular appetizer and explained its preparation and seasoning.  It was obvious; he knew the ins and outs of the kitchen.  He assured me that I would love the dish, so I ordered it and continued to look over the menus.

Within minutes, my appetizer arrived!  The shrimp was grilled perfectly and the dry rub on it had a delightful piquant flavor.  The tostada was topped with avocado, corn, and drizzled with fresh lime, ciltrano and a chipotle cream.  The vegetables were crisp and refreshing, yet had a spicy kick to them as well.  The appetizer came with an excellent mixed green side salad dressed with balsamic vinegar.  The portions were generous; you could easily mistake this appetizer for an entrée.

After I was done, Claudio came over and asked me what I thought of the tostada.  We had a nice chat about the dish and then he asked for my dinner order.  I ordered the Shrimp Scampi with a side order of roasted potatoes.  Beans and Vines side selections include: Roasted Potatoes, Yucca Fries and Seasonal vegetables. 

I decided to be adventurous and asked Claudio what wine would go well with the Scampi.  Being a wine novice, I paid close attention to his recommendations, which included: Chardonnay – Desio (Italy/Sicily), Chardonnay – Widow’s Walk (USA/North Fork, Long Island), and Gavi – Sacco (Italy/Piedmonte).  Claudio explained why these three would pair well my Scampi and gave his opinion of each one.  It was very informative and interesting; I chose the Chardonnay-Desio. For a complete wine list go to: http://beansandvines.com/wines-and-beers/

The Shrimp Scampi was excellent!  The garlic butter, salt and white wine (typical scampi seasonings) complimented the sweetness of the shrimp. The mixed vegetables-green beans, zucchini, green and red peppers covered in oil and seasoning- were crunchy and savory.  The roasted potatoes, prepared with oil olive, salt and a sweet Spanish paprika, were delicious.  The Chardonnay-Desio was excellent! Claudio was right! It had a nice dry taste with a slight fruitiness that paired well with the shrimp.

After a hearty appetizer and entrée, I had no room for dessert. Beans and Vines’ dessert menu is simple and features: Pecan Pie, Chocolate cake and their special homemade flan. 

When I told Claudio I wasn’t having dessert, he recommended the homemade flan and a few coffee options that went well with it for my next visit.  I couldn’t believe it: he was making sure I’d enjoy my next visit.  As I left, he shook my hand, walked me to the door and asked me to come back soon.  That is truly excellent service.

Beans and Vines is small, but don’t let that fool you.  This restaurant mixes the best elements of a café, wine bar and restaurant to create a warm and wonderful place.  Their food dwarfs their loftier and larger competition and with attentive and friendly servers like Claudio, I am sure you’ll love it!  Remember, “Good things come in small packages!” Go taste for yourself! 

¡Buen provecho!

Beans And Vines

4842 Broadway Ave.
New York City, New York, 10034

212 544 2326

http://beansandvines.com

HOURS:  Monday-Saturday: 10am - 11pm. Sunday open for brunch from 11am - 9pm only.

ATMOSPHERE: Laid back and relaxed.

SERVICE: Excellent!

SOUND LEVEL: Conversational, with nice ambient music.

  

KID FRIENDLY: Yes, but it is a small space.

RECOMMENDED DISHES: See above.

BEVERAGES:  Coffee: http://beansandvines.com/breakfast-coffee/ and Wines: http://beansandvines.com/wines-and-beers/

PRICE RANGE:  Sandwiches ($9-$9.50), Salads ($11-$13), Panini ($9-$10), Tapas ($5-$14), Entrees ($17-$31), Sides ($3-$6), Soups ($4-$6), and Dessert ($6).

Le Chéile: A pot of gold at the end of the rainbow… in Washington Heights!

By Benjamin Ramos Rosado, http://Sofritoinmysoul.blogspot.com

The Irish believe that at end of every rainbow there’s a Leprechaun sitting hammering a shoe, with the knowledge of where you can find a pot of gold.  Well, I’m no Leprechaun, but I know if you walk to the end of W. 181th St. and Cabrini Blvd. you’ll find an amazing Irish restaurant, called Le Chéile (pronounced Leh Kay-lah), where the food is as good as gold!

Le Chéile (which is Gaelic for together) is an Irish pub and restaurant in Washington Heights with an eclectic menu that features American, Italian, and authentic Irish cuisine. The space features a pub on the left, restaurant seating on the right and a second floor with additional restaurant seating. Each table is covered with butcher paper and a small jar of crayons is provided so you can doodle and draw as you wait for your dishes.

As I waited for my menu, I noticed the diversity of people dining at Le Chéile. I heard Southern accents talking on cell phones; families chatting in Spanish; and a set of five joyful Irish accents sitting next to me. It was good to know members of the Irish community eat at Le Chéile and enjoy the food; it gave the restaurant more “street cred.”

I overheard one of the Irish patrons ordering the Bachelor’s Irish Beans with Toast, a classic Irish pub appetizer. Suddenly, I had a brilliant idea! Being relatively ignorant about Irish cuisine, I decided to eavesdrop on their orders and if they ordered Irish entrees I would look them up in the menu, and order whatever I thought sounded interesting.  I assumed, if Irish people ate there, they would probably order Irish food.  I know this makes me sound like a nosy food stalker, but who better to teach me about Irish cuisine then Irish people?

When my server appeared with my menu, I ordered a beverage and the Bachelor’s Irish Beans with Toast.  She seemed a bit surprised that I ordered without looking at the menu, but nodded and smiled! Le Chéile’s wait staff is nice and accommodating, but the service is slow.  I found it very strange that during the height of dinnertime, there was only one server for all of us on the second floor.

As I waited for my order, I looked over the menu, but kept my ears glued to the Irish patrons’ conversations.  They mostly talked about work and their relationships; I struck gold, when one of the men asked everyone what they were going to order.

My assumption was right!  The Irish patrons ordered primarily from the traditional Irish section of the menu, which includes: The Bangers and Mash (Irish sausage with mashed potatoes and beans); the Shepherd’s Pie (spiced ground beef with vegetables topped with crispy mashed potatoes served with greens); the traditional Irish stew (fresh beef and vegetables in a hearty sauce); the Fish and Chips (beer battered fillet with fries served with their house tartar sauce); and the Dublin Chicken Curry (Irish yellow curry with chicken over seasoned rice).

Le Chéile’s menu also features appetizers such as: Fried Calamari, Chicken wings and homemade mozzarella sticks.  Their salad section features: Cobb salad, mixed greens, and Caesar salad.  Their Sammies section (Burgers and sandwiches) features: A Steak sandwich, veggie burgers and grilled chicken sandwiches.  Their entrée section includes: Grilled Steak, Chicken Parmesan, and Blackened Skate fish.  They have wonderful farmer’s side dishes as well: Beets, Broccoli, green beans, mushrooms, and green peas.

When my appetizer arrived, I placed my dinner order-the Bangers with Mash and the Shepherd’s Pie- and began eating.  The Bachelor’s Irish Beans was simple, sweet and good; it consisted of a bowl of white beans in a spiced tomato sauce with pieces of toasted hero bread. When I added a pinch of salt and pepper, the flavors opened up even more. 

A few minutes later, my server brought my dinner along with the Irish patrons’ orders.  One of the Irishmen closest to me (a white haired bearded old man with a huge head) noticed we ordered the same dinner, smiled and said, “Cheers, good dinnah ta’yah!”  I thanked him; wished them all a good meal; and started my dinner.

The Bangers with Mash was wonderful! The Irish sausage-made of finely ground pork, egg, and seasonings-was soft, flavorful, and had a wonderful char to it!  The mashed potatoes were creamy and buttery and the beans were as good as they were in the appetizer.

The Shepherd’s Pie was also delicious.  The crispy mashed potato topping was a wonderful accompaniment to the seasoned beef and vegetables underneath!  It was an excellent blend of savory flavors with rich buttery sweetness.  The mixed greens were crisp and tasty, but a bit over dressed.

I didn’t think I had room for dessert until I looked over the dessert menu and my sweet tooth took over!  The dessert menu features: Homemade Apple pie (served a la mode), Ice Cream sandwiches (2 oatmeal raisin cookies and vanilla ice cream), and Banana Foster (vanilla ice cream, cinnamon, brandy flambé, and whipped cream).

Intrigued by the Banana Foster, I ordered one and it was wonderful! The sweetness of the ice cream, whipped cream and banana slices combined with the deep richness of the brandy Flambé and cinnamon, make this an incredible dessert. Despite how heavy it may sound, it was actually light and refreshing.

With a fun atmosphere, excellent food and interesting art, Le Chéile is an Irish secret that needs to be shared!  So go to Washington heights and follow the rainbow (down W. 181^st and Cabrini Blvd.) to this amazing Irish pot of gold.

Le Chéile

839 W 181st St

(between Pinehurst Ave & Cabrini Blvd)

New York, NY 10033

(212) 740-3111

http://lecheilenyc.com/

HOURS:  Mon.-Fri. 11am-Midnight, Sat.-Sun. 4pm-Midnight

ATMOSPHERE: Very cool and laid back.

SERVICE: Slow.

SOUND LEVEL: Conversational.

  

KID FRIENDLY: Yes, kid friendly

RECOMMENDED DISHES: See the article above.

BEVERAGES: Soda, Coffee, Tea, Irish Coffee, Iced tea, Barry’s Irish tea, Mexican Hot Chocolate ($1.50-7pm)

PRICE RANGE: Soups ($5), Starters ($4-$18), Eggs and Such (7-$15), Salads ($7-$11), Sammies ($9-$15), Plates ($12-$23), Traditional ($11-$14), Farmer’s sides ($5-$14), Desserts ($5-$6)