AlwaysInvestigating: Another (Peanut) Butter Burger

Arthur Bovino — February 17, 2010

RUB BBQ’s Goober Burger.

We’ve said it before, you don’t need to visit Wisconsin to know that slapping a half-stick of butter on a burger makes sense. But how about peanut butter? RUB BBQ’s clever Monday night rotating burger special continues, and the burger this Presidents’ Day was the Goober Burger.

More Butter, More Goober, More Burgers! >>

AlwaysInformed: The Butter Burger

GutterGourmet — January 25, 2010

Lexington Candy Shop’s Butter Burger goes great with one of their Chocolate Malteds.

The Lexington Candy Shop on the corner of 83rd and Lexington Avenue proudly announces its most well-known specialties beneath its windows: “Malteds, Sundaes and Fountain Service. But it’s most interesting menu item, the Lexington Butter Burger, is curiously less heralded.

The windows contain an amazing collection of international and limited edition Coca-Cola bottles, all full. They still mix the Coke using syrup and soda water in iconic glasses as done in 1925 when the restaurant was established. The soda “jerks” know what they’re doing. They’re equally adept at mixing a mean egg cream, and what is perhaps the City’s best chocolate malted (at $8 it may be the planet’s most expensive). But you’re here for the Butter Burger.

Click here to read about the Butter Burger at the Lexington Candy Shop >>

Featured Restaurant: Anthos

The Gluttoness — October 05, 2009

Whole Grilled Loup de Mer with a Medley of Market Vegetables.

At Anthos, Michael Psilakis’ Greek cuisine is often dominated by French execution. Even the Greek Salad isn’t inherently Greek, rather it’s riddled with “farmhouse vegetables,” such as peas, asparagus, broccoli and beets. So if you’re looking for a simply grilled fish you’re better off at Milos or Taverna Kyclades. A Whole Grilled Loup de Mer (shown above) at Anthos may sound like a light, simple order, yet the segmented fish, deboned from within, is stuffed with herb lemon butter and breadcrumbs. The filling infuses the fish with herbs and provides a gritty texture to compliment its soft flesh.

Sure, Anthos’ kitchen may be the exception to the chef’s mantra, “Butter doesn’t belong in a Mediterranean kitchen,” but that’s not to say that some of the dishes aren’t remarkably light. Take for example, the Day Boat Cod over which a thin, but robustly flavored smoked tomato broth is poured tableside. Or the slightly seared Yellowfin Tuna set atop yogurt vinaigrette. Still, the Smoked Octopus is pan-fried for unparalleled crispness. Psilakis’ heralded Ricotta Dumplings are given a creamy finish. Adorned with sweet jumbo lump crab, grilled leeks and wilted spinach, a salty touch of feta subdues the richness. Desserts follow suit, with Greek sweets like halva and pasteli being used to accompany a sinful Chocolate Torta rather than served by their lonesome.

Traditional Greek cuisine has it merits, but Anthos delivers a more sophisticated dining experience, with artistic, thoughtfully composed dishes that you won’t find anywhere else. The prices are definitely high, but an amuse, complimentary assortment of mezzes, petit fours and the always awesome cotton candy make the meal worth every penny. It’s definitely not your average Greek restaurant, but that is why Anthos is so remarkably above average.

See new pictures of food at Anthos on its restaurant page here.

HungryChefs: Love Summer Dishes

Arthur Bovino & The Hungry Goat — June 29, 2009

Chef John Stage, Dinosaur Bar-B-Que

At City Harvest’s Summer in the City fundraiser last week, we chatted (in between amuses) with some of the hot New York City chefs who were serving up food for a good cause. It was an opportunity to find out what these chefs are AlwaysHungry for, which restaurants chefs crave, and their favorite summer dishes to prepare.

Click to find out what chefs' crave, where, and the summer dishes they like to prepare >>

AlwaysPartying: City Harvest’s Summer in the City

Arthur Bovino & The Hungry Goat — June 24, 2009

Le Marais’ Spicy Lamb Chili with Avocado Mousse (Chef Mark Hennessey)

Last night, City Harvest, a nonprofit group that helps feed hungry New Yorkers, hosted its annual fundraising event for young professionals, Summer in the City, at the Metropolitan Pavillion. The tasting and cocktail party featured food from more than 30 renowned restaurants. Many of New York’s well-known chefs attended to dish up great food for a good cause. VIP ticket-holders had access to a special lounge which featured chef and mixology demonstrations by Marc Murphy, Ron Ben-Israel, Alex Guarnaschelli, Employees Only, Leah Cohen and Jason Neroni, and fare from Cuba and Victor’s Café, whose red and white sangria bar particularly impressed.

A round-up with pictures of our favorite dishes follows below. Click on the thumbnails to view our slideshow of the rest of the evening’s food and drinks.

Click here for an AlwaysHungryNY.com round-up with pictures of our favorite dishes >>

FirstLook: SHO Shaun Hergatt

The Gluttoness — June 08, 2009

It’s rare that I’m speechless, but last Thursday night’s preview dinner at SHO Shaun Hergatt stunned me into my first satisfied oblivion of 2009. Executive Chef Sean Hergatt has spent two years turning the concrete canvas within The Setai New York into a modern Asian masterpiece with simple elegance and ruby red accents. An expansive glass wall separates diners from the theatrics of the grand kitchen and many of the tables face Hergatt’s “stage” where he commands his dutiful “players.” You witness meticulousness then taste it.

The striking décor is matched by the drama of SHO’s impeccable food, which the chef described as “Asian-accented, modern French cuisine.” Hergatt is a brawny Australian with a sweet smile—the unexpected artist behind brilliantly feminine dishes that are as artistically inclined as they are sophisticated in flavor. There’s a continual dance between delicacy and decadence. Riveting taste always wins, but it’s the manner in which it’s achieved that is so interesting.

Duo of Canapes: Crêpe w/ Tobiko & Sour Cream over Lime & Sesame Seed Tuille w/ Whitefish Tartare

Two velvety crêpes were filled with tobiko and sour cream, then tied in purses, served over thin slices of lime and topped with gold leaf. Two sesame seed tuilles were rolled like cigars and stuffed with whitefish tartare. There was an impressive equilibrium between the rich insides and the subtle exteriors.

Click here for AlwaysHungry's full First Look at Sho Shaun Hergatt >>

AlwaysHungryNY: Everything On Your Everything Bagel

The Gluttoness — May 19, 2009

It’s the quintessential problem with Everything Bagels: after bringing them home from the store, retrieving one from the bottom of the paper bag, slicing, toasting and spreading your schmear on it, you might as well have started out with a Plain Bagel because all the seeds and seasonings have fallen off. If you’ve gone with cream cheese or butter it’s easy to turn that bad boy upside down and gently press it against the plate to retrieve the everything seasoning. But, if your bagel is topped with something not as prone to sticking when flipped, say whitefish salad, you’re going to miss out on the full experience of the classic, crispy combination of onion, poppy seed, sesame seed, garlic and salt.

The unfortunate circumstance described above was before the creation of Bagel-It. Billed as “The only thing that tops everything,” Bagel-It is the seasoning blend of the traditional New York bagel in an easy to use spice shaker. A few shakes over that whitefish salad topped bagel can put the “Everything” right back on to your bagel. Not only is it the convenient solution to the problem of a once-Everything, now Barely Something Bagel, but it can transform Plain Bagels and every other bagel flavor, from Pumpernickle to Whole Grain, into the Everything versions you’ve always wanted.

AlwaysLearning: Velouté

The Gluttoness — May 14, 2009

During a recent, fantastic meal at an ‘underground restaurant’ named The Cardinal Club, our hosts Simon and Paula, prepared a Sunchoke Velouté with Leeks and Paddlefish Caviar (right). The dish was served as a soup and its execution was as textbook and delightful as you’d expect at a fine French restaurant. It inspired a discussion that led to an investigation of Velouté, and we thought we would share some of what we learned.

What It Is: Velouté is one of the four original French mother sauces (the other three are Allemande, Béchamel, and Espagnole) as designated by Antonin Carême, an early practitioner and champion of haute cuisine in the 19th century.

How It’s Made: A proper velouté (French for ‘velvet’ or ‘velvety’) starts with a light stock (veal, chicken or fish) made with unroasted bones. It is thickened with a blond roux (equal parts flour and butter cooked until a pale paste is formed) to make a light-hued sauce with a velvety texture, thus the name.

Where to Eat It: Considering that velouté is a classic French sauce, it’s no surprise that you can find renditions of it at some of the city’s finest French restaurants. Daniel plates a Frog Leg and Watercress Velouté with Truffled Mousseline, Black Garlic and Chervil. Café Boulud, Daniel Boulud’s other restaurant, currently serves two dishes that use the sauce: Prince Edward Island Mussel Velouté with Green Curry, Fava Beans and Baby Cauliflower; and Vidalia Onion Velouté with Spring Garlic, Crispy Frog Legs and Parsley. Gordon Ramsay’s, eponymous restaurant makes a Ravioli of Quail, Preserved Walnuts, Mushroom Velouté and Celeriac.

AlwaysInformed: Fat = Flavor

The Gluttoness — September 26, 2008

At this point in time, it seems like everyone and their mother is obsessed with food and it has become harder and harder to differentiate yourself from all the other omnivores. In our opinion, one fabulous way to show your dedication is to get yourself inked like our beautiful friend displayed to the left. But, if you are not ready to commit, you can test your dedication to the delicious with Temporary Tattoos for Food Lovers. If you’ve ever dreamt of covering your girlfriend’s ass in bacon and butter, now’s your chance. Whether you want to publicly proclaim your love of wine or swine, or show your support for the growing initiative to “Eat Fresh, Buy Local,” this is definitely a fun and easy way to wear your hungry heart on your sleeve—or wherever you so choose.