Tag Archives: Soup

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

NAKAMURA, 172 Delancey Street (between Clinton and Attorney Street), Lower East Side

I have been on somewhat of a ramen kick lately. And no, don’t worry, I’m not quite as poor as I was in college. The ramen I’m talking about has nothing to do with the packaged dried noodles with a strange salty meat seasoning.

This is real deal ramen. And as seems to be the case every winter, New York is being bombarded with Japanese ramen-yas all over the city. Since the weather has mostly been frigid the last few months and I’m just now getting over an unpleasant cold, I’ve consumed my fair share of ramen noodles in hot soup.

One of the newest and most-praised establishments also happened to be my favorite of late. Nakamura is the work of a revered Japanese ramen chef who most recently had a stint at Ramen Lab earlier this year. With Nakamura, in the shadow of the Manhattan Bridge, he now has his first official New York restaurant. (more…)


I’m counting down the 100 best dishes I tasted in 2015…

Pumpkin Miso Ramen at RAMEN LAB

Every month Ramen Lab brings in a different ramen chef to hone their craft. I was lucky enough to visit when Chef Luca Catalfamo was doling out bowls of noodle. He’s the chef behind Casa Ramen in Milan. I loved his unique veggie-friendly take on the noodles. The spring buckwheat noodles floated in a beautiful pool of vegetables and a game-changing pumpkin miso broth with a hint of truffle butter. It’s where Japan and Italy happily meet. Price: $15

RAMEN LAB
70 Kenmare Street (between Mulberry and Mott Street),
Nolita
(646) 613-7522
ramen-lab.com

I’m counting down the 100 best dishes I tasted in 2015…

Maesaengi Soup with Three-Colored Noodles at DADAM

Perhaps the most unique dish I tasted this year was the hard-to-find in New York Korean stew called maesaengi. It reared its head at a new hidden little gem inside Food Gallery 32. Dadam makes all sorts of traditional Korean stews (quite different then the usual bibibimbap and kimchi) and the first one I tried was fascinating. Maesaengi, which is often eaten as a birthday soup, is a delicate broth made from consists of delicate seaweed fulvescens and oyster. The tri-colored noodles, chewy colorful mochi balls, scallions, and bits of mussels add to this briny, earthy, slightly spicy experience. And it’s healthy too!!

DADAM
11 West 32nd Street (between Broadway and Fifth Avenue),
Inside Food Gallery 32, 2nd Floor,
Koreatown

I’m counting down the 100 best dishes I tasted in 2015…

Matzo Ball Soup at PECK'S

One day I’ll probably do a search for the best matzo ball soup in NYC. And after checking out Peck’s, a specialty food shop focusing on Jewish specialities, I already have a head start. This version is both new and traditional. The richly flavored (clearly homemade) chicken broth houses some carrots, celery, plenty of dill, confited chicken, and a perfect pillowy toothsome matzo ball.

PECK’S
455A Myrtle Avenue (between Washington Avenue and Waverly Avenue),
Clinton Hill, Brooklyn
(347) 689-4969
peckshomemade.com

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