A Whole Suckling Pig and a Few Oysters at The Breslin

Kismet! On a previous visit to The Breslin, not to my liking we were seated at a table in the rear part of the restaurant. A small two top, nestled between two larger tables, and away from all the action of this vivacious restaurant, it was not the best of tables. And for anyone who knows me well, placement is a virtual part of a good dining experience for me. But as the saying goes, everything happens for a reason, and the initial disappointment quickly turned to appetent, mouth-watering anticipation.

Glancing up from my delectably satiating scotch egg (http://theoysterblog.com/2011/01/26/the-scotch-egg-and-oysters-at-the-breslin/), there it was! An entire hog carefully transported from the grand kitchen, and placed among a group of diners gathered around the cozy chef’s table anterior to the open kitchen. Perhaps barbaric on some level, it was a vision of scrumptious beauty. The following day a reservation was secured for the next available 8pm Saturday seating. And two months later, it was finally our turn.

Dining at a chef’s table is always a distinguishable, almost elite, experience within the culinary hierarchy. Usually in close proximity to an open kitchen, with a specifically designed menu, the dishes tend to sway from the regular menu for a memorable gastronomical affair. Adhering to these basics, The Breslin kicks some serious butt, offering an entire Suckling Pig for eight to twelve pork-loving guests.

Our meal nonchalantly began with their notoriously unparalleled cesear salad with anchovy croutons, followed by duck fat roasted potatoes, roasted fennel, and broccoli rabe. Then the main attraction made his appearance.  Having fun with the whole thing, my friends went so far as to name our little beast, Wilbur. It was mean, and cruel, but hilarious at the same time. So here we were, at Wilbur’s going away party! Our server was kind enough to carve the little guy for us. First bite of the crispy skin sent our palates into motion, followed by the tender, juicy meat on the inside and then the grand finale-the carving of the head, revealing the small delicacies inside. After we exhausted ourselves tasting as much of the piggy anatomy as our stomach’s would allow for, the carcass was removed and we tended to our sweet tooth with their bittersweet chocolate tart. It was quite the meal. Twelve friends, a whole pig, and a lot of laughter.

Of course, not even an entire suckling pig can appease my craving for oysters. Being only a few steps away from The John Dory Oyster bar, there was no leaving the Ace Hotel without a quick stop. A half dozen West Coast oysters later, I was ready to call it a night.

Oink Oink!

The Breslin
16 W 29th St
New York, NY 10001
(646) 214-5788

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Happy Hour Oysters at The John Dory Oyster Bar

On the Eve of Sam Sifton’s NYTimes review(http://www.nytimes.com/2011/01/26/dining/reviews/26rest.html), we decided to revisit The John Dory Oyster, and check out their new Happy Hour special. Looks like Sam and theoysterblog are on the same dining schedule, and with a similar appreciation for the bivalve.

The happy hour is offered daily from 5-7pm and 12-2am, both ideal times to take advantage of a good oyster special. The $15 deal includes half a dozen oysters and either a glass of Cava or a can of Snapperhead IPA. Although there are better priced specials in town, this one proved to be of the highest quality. On that particular day, they were serving the Naked Cowboy oyster. Granted, not a very exciting variety, they were quite satisfying. Plentiful in size, they had a briny start, meaty middle, and a lingering salty finish. And after a tiny squirt of lemon, they were simply refreshing and divine. Of course, being the oyster snobs that we are, upon finishing our happy hour serving, we ordered a second round. This time the dozen oysters were all West Coast and included Shibumis, Hama Hamas, and Sweetwater Hog Islands. The Shibumis had a mild start, a bursting creamy middle, and finished with a lingering taste of the sea. The Hama Hamas, a smoother oyster, were refreshing but with not much flavor. And the Sweetwater, were sweet and succulent. A reminder of why it’s a favorite among many.

Having enjoyed the happy hour so much, we returned back that Friday, this time for the 12-2am round. Although a slightly murkier recollection, as the late night oyster tends to be, they were a satisfying conclusion to a night out on the town. And this time they were the Fanny Bays!

The John Dory Oyster Bar

1196 Broadway

New York, NY 10001

(212) 792-9000

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THE Scotch Egg and Oysters at The Breslin

Having previously indulged in the crispy pig ear at The Spotted Pig, and a decent helping of the Hog Island Oysters at The John Dory Oyster Bar, it was time to complete my April Bloomfield tri-fecta. So on a bitterly cold Thursday evening in NYC, we sought out to warm up with some grastropub fair. Set in the hopping Ace Hotel, the Breslin encompasses a fun, hipster cool,  yet cozy atmosphere. Just what we were looking for.

Following a round of cocktails in the Lobby of the Ace Hotel, directly adjacent to the restaurant, we were seated at a table in close proximity to the open kitchen; the perfect location to watch and drool over an entire pig being roasted for the lucky patrons at the table next to us.

Of course we began with a half dozen of the Shibumi oysters. Impeccably selected and well shucked, they were the perfect sweet and creamy beginning to our dinner.  A round of cocktails ordered and delivered, we only had one question for our server. What is a scotch egg? Turns out, it is a soft-boiled egg (7 minutes, not a second more or less) wrapped in pork wrapped in dough and deep-fried. When you cut into it and dip your piece into the broken yolk, its something that every foodie (if not person) should experience in this lifetime. The gooey richness of the yolk smothering the crispy fried pork layer is simply one of the best things that ever hit these lips.

After some deliberation over whether to order another one, and put in an extra hour at the gym the next day, we decided instead to put in a reservation for the entire Suckling Pig Dinner and bring some friends along. Something as decadent as the Scotch egg is a guilty pleasure that ought to be shared with loved ones. So with that said…stay tuned!

In the meantime, should a desire to produce your own version of the Scotch egg arise, here’s a recent recipe by Melissa Clark of The New York Times. http://www.nytimes.com/2011/01/19/dining/19appe.html?_r=1&ref=dining

 

The Breslin

16 West 29th Street
New York, NY 10001
(646) 214-5788

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An Oyster worth waiting for at The John Dory Oyster Bar

After much anticipation and several delays, The John Dory Oyster Bar finally opened this weekend. And without a doubt, it was worth the wait. A creation of restauranter Ken Friedman and Chef April Bloomfield, The John Dory Oyster Bar is a new addition to the Ace Hotel in the Flatirion district of New York. But its not just another hotel restaurant, its an experience and one that should not be missed.  The space is an enchanting visionary with a charm that makes you want to stay and play all night. When not mesmerized by the elaborate decor, one has the option of enjoying a creative cocktail, an array of innovative small plates, or a delectable serving of their fantastic oysters.

Even though this was still just a soft opening, with a limited menu, we fully enjoyed everything that the restaurant had to offer, especially their oysters.

We began our meal by sampling each type of oyster offered that night. There were two east coast and two west. In the future the restaurant will have three of each kind.

The shucking job was outstanding across the board. Each oyster was intact, with the perfect amount of the brine, and beautifully slid out of its shell. They were of the highest quality, incredibly fresh and plentiful in size.

From the East Coast we had the Welfleet and Salt Pond. Typical to oysters from that region, they were a bit on the salty side, especially the Welfleets, which had a lingering taste of the sea. Overall, very clean and crisp.

From the West Coast we had the Kumamotos and the Hog Island Sweetwater.

The Kumos were plump and rich, with a metallic finish.

The Hog Island Sweetwater blew us away. They were buttery, full bodied and just melted in our mouths. Its no wonder that we later found out this is the chef’s favorite oyster.

From the small dishes that we tried on the menu, the razor clam ceviche and long island flute with honeycrisp apple were by far our favorite. And we were astounded by the oyster pan roast with umi butter.

As for dessert we completed our meal with another dozen oysters; six Kumamotos and six Hog Islands.

Overall, the John Dory Oyster Bar is a great addition to the New York City restaurant scene. We cant wait to come back soon and try their full menu. Stay tuned…

The John Dory Oyster Bar

1196 Broadway, New York, NY 10001
at 29th St.
212-792-9000

 

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