Tastings | JAQK Cellars

After I had briefly blogged about JAQK Cellars over at my other blog, medley-happy, the PR/Marketing coordinator for the wine company left me a nice comment, informing me about a tasting event that would be held at Bacchus Wine Made Simple in the Upper West Side, incidentally my favorite wine store in Manhattan! It was so exciting hearing from the proprietors as well as having the opportunity to finally taste their new wines.

Back in early 2010, I hosted a wine tasting to celebrating my birthday with close friends over at Bacchus. It was an amazing experience--the service was very accommodating and absolutely wonderful and the knowledge of the sommelier who was helping me that day was very detailed and helpful. I did an "Old World" themed wine tasting, focused on Italian and French wines, to be paired with six different chocolates I had shopped around for and chosen myself. The sommelier did a great job with the wine pairings to the chosen chocolate, and everyone had a great time. After having such an enjoyable birthday at Bacchus, I knew the JAQK Cellars tasting would be no different. So I brought Marcus and Jess with me to the wine tasting!


The exterior may just seem like your everyday wine shop, but Bacchus is so much more than that. With a humble storefront, Bacchus has a beautiful wine cellar-style basement (where my birthday wine tasting was held), where most of the store's wines are stored and located. There is an opening into a room down there, where store events take place. It is really a beautiful space that I hope more Manhattanites will learn to discover!

Just a brief background on JAQK Cellars--it is a relatively new wine company that officially launched in August 2010. The three founders started the company in a very unconventional way. Katie Jain and Joel Templin are both the geniuses behind the graphic design company, Hatch Design, whose clients include Apple, Coca-Cola, Starbucks, Target, Williams Sonoma, and many more. The two of them had worked on many wine brands over the years, and their favorite client, MacLean Wines, introduced them to Craig MacLean, a well-respected winemaker of many years. They learned of their shared love for fine wine, and after putting their heads together (along with the worlds of wine and graphic design), JAQK Cellars was born! While you may be wary that a beautifully designed labels on wine bottles do not necessarily dictate quality and good tasting, it is certainly not the case with JAQK Cellars. With Mr. MacLean's expertise in the wine industry and the talent of Ms. Jain and Mr. Templin of Hatch Design, they have created a solid and beautiful wine brand that is centered around great wine and passion about play (i.e., the playing card theme)! Plus, how cool is the wine company's name? J for Jack, A for Ace, Q for Queen, and K for King, naming the top players in a deck of playing cards!


Here at the table of "red wines" are large liter bottles (1.5, 3, and 5) of its flagship wine, High Roller, which is a Cabernet Sauvignon from Napa Valley. I also love the napkins emblazoned with the company's cleverly designed logo!


Assorted fruits, cheeses, breads, and crackers to nibble on during the tasting!


Bread with antipasta during the tasting!


Here is the bar that was serving white wines by a comical and friendly French-accented bar tender (I wish I had caught his name)!


The tasting started out with Charmed, a 2008 Sauvignon Blanc from the Napa Valley. This wine is 100% barrel-fermented 
six months in oak. JAQK Cellars boasts this wine to go best with celebrating lucky charms and what they possess--something "unseeable" and "untouchable" they say! The three of us found this to be a very, very light wine. David Dees, the national sales manager for JAQK Cellars, whom we spoke to throughout the evening, told us this pairs very will with Thai food. This wine sells for $26.99 at Bacchus.


The next white wine in the tasting was Her Majesty, a 2008 Chardonnay from the Napa Valley. The grapes used are hand-harvested and whole cluster pressed. This wine is 90% barrel fermented and 10% cold fermented in stainless steel for 10 months average in oak. The company's branding behind this is an ode to the sisters (i.e., any lady) of Fortuna, who is said to influence the "scales of fate." I love the black and red crown in the wine label design--very fitting. Anyway, we found this wine to be really buttery with a nice richness to it, preferring it to the first one. We were still feeling the wines out, so we didn't want to commit to liking anything for sure at this point. Mr. Dees shared that this goes very well with foods like fish tacos. Bacchus offers this wine for sale at $31.99.


The last of the whites was Pearl Handle, another 2008 Chardonnay from the Napa Valley. The grapes are hand-harvested in the early morning and whole cluster pressed, Champagne-program style for delicacy. The wine is 100% barrel fermented for twelve months in barrels. The story behind this wine's label is quite clever. The French bartender told us that a Derringer, a pocket pistol of large caliber with a short barrel, "tamed the gambling tables" of the West, which "tended to bring out the honesty in people." In honor of the Derringer, the wine is named Pearl Handle for the pistol's unique pearly-looking handle. We found this to be a lot smoother than the previous two whites. I pointed out that the flight of whites was like Goldilocks' dilemma in the fairytale. The third one was just right! As a side note, this wine goes well with bacon!


And here's another clever tidbit--the Derringer was usually "tucked neatly in a gentleman's vest pocket or a garter of an attractive gambling house proprietress." To pay homage to the Derringer that prevents any tricks up a gentleman's sleeve, here's the cheating card! An ace of spades! I also learned on the website that there are Pearl Handle bottles with the other suits on the label reverse. So crazy! You can find yourself this awesome bottle of wine at Bacchus for $44.99.


The first red (4, above) was the Bone Dance, a 2007 Merlot from the Napa Valley. The wine is hand-harvested and uses a warm fermentation extraction with minimal manipulation for ten to twenty-one day macerations for 20 months in barrels. The wine label's name pays reference to the history of throwing dice, where shamans "used to throw bones to divine the intent of the gods," thus dancing bones for a name! The design on the wine bottle is very intricate as well, with graphics reminiscent of the green felt on a craps table displaying the various betting possibilities. I found this wine to be filled with lots of spices, a very charismatic Merlot. Mr. Dees referred to this as the "Cowboy" of the pair of Merlots offered by JAQK Cellars and recommended pairing this with desserts such as tiramisu, crème brûlée, and sweet sauces (e.g., barbecue sauce) as well as raspberries and dark chocolate. This wine runs for $32.99 at Bacchus.

The second red (5, above) was the Black Clover, another 2007 Merlot from the Napa Valley. The grapes are hand-harvest and uses small-lot fermentation, a 4-day cold soak, tailored extraction, and minimal manipulation, with a blend of maceration times ranging from fourteen to twenty-one days. The wine's name here refers to the luck "bestowed upon anyone fortunate enough to find a four-leaf clover" as it is both an indication of not only luck, but "a keen eye." For JAQK Cellars, "these two attributes can bring great fortunes at the card table, turning a peasant (the class the clover suit originally symbolized) into royalty," and vice versa. We found this wine to be more refined than the previous Bone Dance Merlot. It was definitely smoother and more tame in character. Mr. Dees referred to this as the "Gentleman" to complement the earlier "Cowboy" Merlot and told us this pairs best with braised short ribs, for which I purchased a bottle as I attempt to make a mean braised short rib dish in the future to bid farewell to the winter! This wine goes for $49.99 at Bacchus.

The next (6, above) was the Soldiers of Fortune, a 2007 Syrah from the Napa Valley. The grapes are hand-harvested, and the wine uses small-lot and partial whole berry fermentation, a three-day cold soak, fourteen-day maceration, as well as a different yeast strains for aroma and flavor development. The wine's name pays tribute to the Jacks in a deck of cards, which were originally noted as "protectors of their respective realms: Ogier the Dane (Spades) served Charlemagne; La Hire (Hearts) served Charles VII of France; Hector (Diamonds) defended the city of Troy under his father, King Priam; and the peerless Lancelot (Clubs) was Camelot’s most noble knight. Today, these valets, as they were originally called, do battle on green felt, defending and seizing fortunes large and small." Love this description for the Syrah--it is so poetic! Anyway, Jess and Marcus were really feeling the wine from the start, but I had a strange initial reaction to it. At first, I was like, "Mehhh-errr-uhhh-waaa (exactly how I reacted to Jess and Marcus, haha)," but then later I was like, "Ahhh, nevermind. I do like this one." I think the initial zing is attributable to what JAQK Cellars described as a "viscous entry with intense fruit flavors," and the later change of heart can be explained by the "concentrated fruit flavors and tannins" that "resonate together leading to a long finish." So indeed, the reaction in my mouth was not so far from what I should have expected! Mr. Dees thoughtfully referred to this wine as "Thanksgiving in a bottle" from its heavy taste and profound nature as it pairs really well with the spices of rosemary, thyme, and sage--traditionally the flavors of a classic American Thanksgiving dinner. You can pick up this bottle at Bacchus for $52.99.

The seventh wine of the night (7, above) was the 22 Black, a 2007 Cabernet Sauvignon from the Napa Valley. The grapes are hand-harvested with 11-30 day macerations and gentle handling, spending twenty months in barrels with minimal manipulation. The wine's name pays homage to the roulette scene in the classic Hollywood film, Casablanca. Even the wine bottle's label uses the design of a roulette wheel (shown with the roulette ball, with all the luck in the world, landing on 22 black)! Humorously, JAQK Cellars also esteems 22 in this wine's name for it is the atomic number of Titanium, contained in the stealthy F-22 Raptor, the no-win situation of a Catch-22, and the number of bones in your head. According to Mr. Dees, this is the wine brand's steak wine. The three of us, at this point in time, noted this as our favorite thus far (with one remaining) for its smoothness as well as its powerful flavor without being overly heavy while maintaining a nice, full balance. Because she loved it so much, Jess picked up a bottle of the 22 Black before we left. Bacchus offers this Cabernet for $34.99.

The last wine in the tasting flight definitely lived up to its appropriately chosen name. The High Roller (8, above) is a 2007 Cabernet Sauvignon from the Napa Valley, and as I've mentioned before, it is the wine company's flagship wine. The grapes are hand-harvested, and the wine uses small-lot fermentation, a 4-day cold soak, traditional techniques using modern tools, attentive extraction, minimal manipulation, as well as a blend of maceration times ranging from fourteen to thirty days. More specifically, the wine is "fined with egg whites, then aged in French oak casks in the tradition of the smooth, elegant Bordeaux-style Cabernets," a process that is typically much more difficult in the U.S. than it is in France. But the result is "a more complex, more flavorful, more balanced wine" and a wine that ages really well, all justifying its premium cost. Even the design of the bottle is regal and worthy of being called a "high roller" wine--a poker chip physically incorporated at the heart of the bottle! To ensure optimal aging vessel, JAQK Cellars chose the king of vessels, the mighty Impériale, which is custom made in Milan, Italy. Surely, this was our favorite of the night. At first taste, I got a really full, round flavor of peach. The wine's taste, and aroma were all elegant and powerful (as all high rollers should be, haha), indicating great aging potential, as noted by JAQK Cellars. This awesome, mind-blowing wine is sold at Bacchus for $74.99. I couldn't resist purchasing a bottle, that I promised Jess I would share it with her on her birthday in May as a birthday gift! We are so psyched about opening it in two months!


The center table within the tasting, showcasing the eight spectacular bottles of wine made by JAQK Cellars, along with tasting notes and purchase slips.


Jess and me nearing the end of the wine tasting at Bacchus.


The wine company even makes their own decks of playing cards (how awesome), and I was able to take a snap shot of the company's name spelled out in playing cards above!


The block of four wines on the left represents the company's Napa Valley / Sonoma Coast collection, while the block of four wines on the right represents the company's California collection.

Findings: The three of us had a grand old time at Bacchus meeting the people behind JAQK Cellars as well as being able to taste all eight of the wines! Now I know for sure that great wine can follow great design! I'm one of those people who will nine out of ten times judge a bottle of wine by its "cover" (i.e., its label) without making sure the wine is deemed to be "good" or not, unless I already know the wine is good from previous experience or by recommendations. It's probably not a great way to choose wine, but I'm not going to lie--I like something pretty to look at while I'm enjoying a glass of wine in good company. In every case, JAQK Cellars may very well blows all traditional wine makers out of the water because the level of innovation, thought, and passion by its founders and designers (all in the same here) is simply just astounding. The added level of "play" makes the experience with these wines more modern and enjoyable, without all the pretension typically experienced in the wine world. The quality of wines made simply blew me away, and now JAQK Cellars will forever be a wine brand I will return to for future celebrations and toasts. Thanks to JAQK Cellars for coming out to New York City to share and promote the brand!

Price point: wine tasting, free; JAQK Cellars wines ranging from $26.99 through $74.99 at Bacchus Wine Made Simple.

--March 18, 2011

JAQK Cellars
402 Jackson Street
San Francisco, CA 94111
http://www.jaqkcellars.com

Bacchus Wine Made Simple
2056 Broadway
New York, NY 10023
http://www.bacchuswinestore.com

Dessert | Doughnut Plant

After a delightful brunch at Clinton Street Baking Co., Jess and I headed over to Doughnut Plant to pick up some doughnuts to save as afternoon snacks. I've read many reviews about Doughtnut Plant and received many recommendations from friends to make a detour here.


Started in 1994, Doughnut Plant was created by Mark Israel, using his grandfather's original doughnut recipe. Before moving operations and opening a real store front at 379 Grand Street (seen above) on the Lower East Side, Mr. Israel converted the basement of a Lower East Side Tenement Building into a bakery. He would spend nights making doughnuts and deliver them in the morning via bicycle. Before he knew it, famed places like Dean & Deluca and Balducci's (as well as many other coffee shops) started to buy doughnuts from Doughnut Plant.

As detailed on the Doughnut Plant's official website, Mr. Israel developed "his own techniques of doughnut making during this time, while incorporating the original idea of using fresh seasonal fruit and fresh roasted nuts in his glazes." Subsequent to opening this location, Mr. Israel expanded his neighborhood bakery globally to Japan, where it currently has nine locations, with a Japanese partner, Jun Goto. He also developed his own recipes for what he calls "cake doughnuts" (you'll see what these are later) and makes homemade jelly for Doughnut Plant's jelly-filled doughnuts.


When we arrived, there was a bit of a line, but this didn't intimidate us one bit. After having waited two hours for pancakes at Clinton Street Baking Co. prior to coming here, any wait shorter than two hours wasn't that bad, haha. I like how the interior of Doughnut Plant maintains an industrial feel from the word plant in the bakery's name, with the visible duct and old factory-looking steel fan above. Even the windows that look into the bakery's internal operations are framed with steel-colored nuts and bolts, adding to this atmosphere.


There are also doughnut patterned seating areas for patient doughnut patrons to sit while waiting in line.


Case filled with doughnuts!


The menu at Doughnut Plant. Notice the two different doughnut offerings on the menu: yeast doughnuts and cake doughnuts. The menu also offers churros, which I will definitely consider ordering during my next visit!


More doughnuts on these super industrial baked good racks! I also like the little cards with a drawing/picture and a description of the doughnuts. And square jelly doughnuts--who knew?!


I decided to go with one cake doughnut and one yeast doughnut in order to fairly assess both types. This one here is the crème brûlée doughnut (classified as a yeast doughnut). These "raised" doughnuts are leavened with yeast and allowed to rise at least once before being fried. On a random note, I just recently found out that crème brûlée is French for "burnt cream"--what a perfect name for it!


Anyways, the doughnut was filled with the dessert's traditional custard (I recall it having a hint of vanilla in it). For the part of the traditional crème brûlée that is sprinkled with sugar and broiled to a fragile, thin caramelized crust with a blowtorch, the doughnut's exterior had a hardened glaze, mimicking a crème brûlée's crust to a tee! It was a lovely surprise (and transition) from crème brûlée typically served in a ramekin into doughnut form! It was the perfect amount of sweetness and richness, tasting almost like a beignet, just without the confectioners sugar but with a slightly hardened exterior. I would love to come back to have another one of these!


Jess had the classic glazed doughnut (also a yeast-based one). She reported to me that this was a fabulous doughnut! Yum!


For my second doughnut, I went with the tres leches cake doughnut. As opposed to yeast doughnuts, cake doughnuts receive their leavening power from baking powder and are chilled before frying to prevent the dough from absorbing too much oil in the process. As the name implies, this doughnut was modeled after the traditional tres leches cake, which is a sponge cake that is soaked in (you guessed it) three kinds of milk including evaporated milk, condensed milk, and heavy cream. It was a very densely flavored doughnut (probably because of the three types of milks used), which would've been more enjoyable if I hadn't waited to eat this doughnut much later in the day. We were still so full from brunch at Clinton Street Baking Co. that we just walked over to Doughnut Plant to pick up a few doughnuts to save for a later afternoon snack. Nevertheless, I could tell it was a better doughnut earlier in the day when I picked it up at Doughnut Plant.

Findings: I enjoyed our visit to doughnut plant. Surprisingly, the line wasn't too long--we waited about 10 minutes. The turnover of customers is steady and always moving along, so there should be no big hold-ups. In either case, I would recommend getting there early, to beat any large crowds! Plus, maybe you can catch some doughnuts coming right out of the oven! Also, I highly recommend eating the doughnuts as soon as possible before it loses its structural integrity. My tres leches doughnut was a little soggy after a couple hours, and I knew I would've enjoyed it more if I had just eaten it earlier. I would say the crème brûlée is definitely worth getting (probably one of Doughnut Plant's signature offerings), and the glazed is a safe doughnut to get if you're picky about food. Who can hate a nicely glazed, plain doughnut? I'm definitely going back to the LES location for the churros and other novelty flavored doughnuts, and I would also like to make a stop at the one in Chelsea, which I heard has some original offerings not available at the LES location! Will 2011 be the year of the doughnut as last year was the year of the macaron for me? Stay tuned to find out!

Price point: $2.50-3 for each doughnut.

--March 5, 2011

Doughnut Plant (Lower East Side)
379 Grand Street
New York, NY 10002
http://www.doughnutplant.com

Brunch | Clinton Street Baking Co.

Last weekend, my co-worker Jess and I decided to do a Saturday brunch at Clinton Street Baking Co. I distinctly remember reading about it a couple years ago in a DailyCandy "Weekend Guide" e-newsletter I had received, which waxed poetic about the bakery's "buttery, fluffy flapjacks."


Even after reading a bunch of reviews on Yelp and assorted food blogs, I failed to realize that I should have heeded the advice from these reviews. Jess and I arrived around 10 AM, only to find that it would be an anticipated (a pretty rough estimate) wait time of an hour to an hour and a half. I told Jess we could just wait it out, and if we got really hungry, we could always leave and go somewhere else. Jess agreed that would be best, and luckily, we were able to find two free plastic patio chairs so we could sit while we waited and caught up on the latest happenings in our lives.

We nearly gave up on waiting until the maître d' came out with a fresh plate of pancake samples. After that first bite, Jess and I knew we'd be staying for the long haul to order our own personal plate of the fluffiest flapjacks we've ever had. After waiting a little over two hours (that's dedication, I know!), Jess and I waited inside before we were promptly seated in one of the tables.


Inside Clinton Street Baking Co. It definitely has that old mom-and-pop diner feel to it, which I always like about going to brunch. It loses the pretension of brunch in the city, stripping it down just to simply delicious food--something I prefer most of the time when I'm finding somewhere to chow down on solid breakfast offerings.


The cafe/bakery part of Clinton Street Baking Co. Please note the really cute sign in yellow that reads "Ice cream is the new health food."


The morning cocktail bar--all the tools you'll need for a delicious Bloody Mary and other assorted cocktails offered on the menu!


The baked goods counter at Clinton Street Baking Co.


I started brunch with fresh apple cider that is mulled and served hot. There's nothing better than a cup of warm, mulled cider to welcome the day ahead.

I wanted to order a side of bacon with pancakes (see more below), but I was torn between the double smoked bacon and the sugar cured bacon. So I asked our server for her recommendation, and without hesitation, she said to go with the sugar cured bacon. Her confidence in her answer told me I was making the right decision.


A great decision, all right! The sugar cured bacon was coated in sugar, which caramelized before being served, adding this amazing sweetness to the otherwise already salted and savory bacon strips. It reminded me very much of the flavors from the sauce on honey barbecue wings. Another plus was that the bacon wasn't measly or too skinny or thin. It was thick, just as all bacon should be, with the perfect amount of fat! So the sugar cured bacon is a must-have complement to brunch at Clinton Street Baking Co.


So here are the amazing pancakes that are made and served at Clinton Street Baking Co. They are classic pancakes served with warm maple butter, in three different variations: wild Maine blueberry, banana walnut, or chocolate chunk. Jess and I both went with the wild Maine blueberry topping, as we were observing other brunch goers and seeing which pancake seemed to be the most popular. Low and behold, it was the blueberry ones! Covered in confectioners sugar, these pancakes were simply divine. They were everything the ideal stack of pancakes should be--the exterior texture was reminiscent of the crispiness found in a freshly made Parisian crêpe and the interior was intensively fluffy. The warm maple butter made for the best alternative to syrup, combining the flavors of warm butter and maple from the usual maple syrup. And oh, the aroma--I'll always remember it whenever I think about pancakes, especially these pancakes! Just like the joy you get when you step foot into a kitchen, post-baking of fresh chocolate chip cookies, the smell of these pancakes will effect such an emotion with you, too. I guarantee it!


They even had blueberries in between each pancake in the stack!

Findings: Despite the long two-hour wait for a table, Jess and I enjoyed these pancakes so very much! I'll even go as far to say these are the best pancakes I've ever had (and I'm sure Jess will even agree with me)! Totally worth the wait! My strong recommendation is to get here early--no matter what day of the week. I've read that even on weekday mornings, this place is just as happening! And even if you decide to order something else besides the delightful pancakes (even though you really, really should!), a side of sugar cured bacon is nonnegotiable. You NEED to order these. I would love to go back during an "off" hour (whenever that may be, haha) and try its dinner offerings. But until then, a major round of applause for these crispy, warm, buttery, fluffy pancakes.

Also, just a BIG thank you to Jess for taking me out to brunch as a belated birthday celebration :) Lots of hugs to you! Glad I was able to try these amazing pancakes with you!

Price point: $13 for a stack of three pancakes, $3 for a cup of hot cider, $4 for a side of bacon.

--March 5, 2011

Clinton Street Baking Co.
4 Clinton Street
New York, NY 10002
http://www.clintonstreetbaking.com

Dinner | Totto Ramen

For a quick, relatively budget-savvy (but delicious) dinner last Friday, I suggested to Marcus that we go to Totto Ramen in Hell's Kitchen.


When we arrived, there was a small crowd in the makeshift foyer and outside, but I figured they turned over parties quickly in and out of the small noodle shop. We put our names on the clipboard hanging on the door and patiently waited for a table. I heard about Totto Ramen from a few friends of mine, raving that it is arguably better than Ippudo's original akamaru modern. I knew had to taste it myself in order to make a fair assessment.


After waiting about 20-30 minutes, they sat us at the counter, where we could watch the noodle chefs and all the cooking action!


The tubs of secret ingredient ramen noodle soup broth alongside chunks of char siu, special house-broiled pork.


The chefs use a blowtorch to char and broil the pork chunks. Look at that flame! Crazy!


Some more blowtorching action!


The chefs prepping our bowl of ramen noodles!


I ordered the classic Totto miso ramen with the finest koji miso, a scoop of ground pork, a seasoned hard-boiled egg, scallion, bean sprouts, onion, and char siu pork in original Paitan soup. I ordered extra char siu because I like a good meat-to-noodle ratio! Unlike the straighter kind of noodles found at Ippudo, Totto Ramen uses the wavy noodles typically found in the ramen noodle packages at the grocery store. I really liked the texture of the noodles--it had a nice Japanese equivalent of al dente kind of crunch. The char siu had this nice smokey flavor, and the slightly charred edges gave it some delicious character. Plus, it'd be hard to ever say that fatty pork chunks are flavorless and unappetizing. I think my favorite part was the char siu or the noodles!


Being the Scoville junkie that he is (well, maybe not to that extreme), Marcus went with the Totto extreme spicy ramen (the lack of grammar is seen in context, so please excuse it here). It just like the Totto spicy ramen on the menu, with the original rayu (a chili-infused vegetable-sesame oil) with the same Paitan soup base as my ramen dish, topped with scallion, char siu pork and nori, but with "extra spicy" rayu (called extreme rayu on the menu). In fact, there are little dingbats of chili peppers seen on the menu to help indicate how spicy a said sauce or ramen dish actually is, i.e., the more chili peppers you see next to a menu item, the spicier it is compared to everything else. Totto spicy ramen received a measly two chili peppers, while Toto extreme spicy ramen received eight and a half chili peppers. So you can imagine how hot that was!


Marcus's bowl of ramen, after mixing the extreme rayu with the Paitan soup. He told me he enjoyed it, but he'd prefer next time to tone it down a notch to something not as spicy so to enjoy the other ingredients besides the rayu. I tried a dab of the rayu, and I like the zing of flavor (it is as if it jolts you out of an oncoming food coma) mixed in with the miso of the soup. I would definitely order a side of the rayu (not the extreme, though) during my next visit so I can dab a little in without going overboard and scorching my tastebuds.

Findings: While the Paitan soup base had a lot of depth and a nice balance of miso at Totto Ramen, I still prefer Ippudo's mysterious akamaru modern original bowl of ramen. I think what makes Totto Ramen a little more appealing is its relatively lower cost (about $6 less), and it seems that they give you a little more meat and ramen. Also, Totto Ramen's offering of the wavy ramen noodles are another plus for me. I like that change in noodle texture once in a while. Additionally, I very much enjoyed watching the chefs work their magic on broiling the char siu pork chunks--very cool stuff! So if you're looking for an affordable bowl of solid ramen noodles, Totto Ramen is a good bet! I recommend getting there as early as possible for dinner during weeknights and weekends. It's a pretty hopping place, and even with the quick turnover, chances are you'll be waiting for a while if you don't get there early enough.

Price point: $10.25 for each bowl of ramen noodles (miso or extreme spicy), extra 2 pieces of char siu pork for an additional $2.

--March 4, 2011

Totto Ramen
366 West 52nd Street
New York, NY 10019
http://www.tottoramen.com

Dessert | The Best Chocolate Cake in the World

During the rainy afternoon this past Sunday, I insisted that Marcus and I go to this small little dessert café in Nolita (i.e., north of Little Italy) cheekily called The Best Chocolate Cake in the World. It is the "first American outlet of a São Paolo, Brazil-based mini-chain" started by Chef Carlos Bras Lopes (the name is simply translated from its Brazilian counterpart, O Melhor Bolo de Chocolate do Mundo). I've passed many a time during my walks through SoHo (I'm quite the frequenter at its neighboring patisserie, Ceci-Cela, for its famous almond croissants), with my curiosity growing each and every time, wondering if the chocolate cake was seriously the best in the world, living up to the café's boastful, audacious name.


I thought the sandwich board sign outside the café was well presented--I love the chalk markers on black! Plus, Marcus cleverly pointed out that the gelato offerings are supplied by il laboratorio del gelato--another winning point in my book!


The mirror-and-sign-in-one above the café counter, reading the Brazilian name, O Melhor Bolo de Chocolate do Mundo!


Pastry treat boxes!


The mirror tables in the cozy but limited seating area inside the small café!


I love the vintage, Parisian décor inside! Cushion-quilted bench, metal curved chairs, and small circular tables!


I ordered the bittersweet slice of the famed chocolate cake, a la mode with vanilla gelato from il laboratorio del gelato. The bittersweet cake is made from 70% cacao, making it slightly more bittersweet than the other offering, the traditional cake with 53% cacao. All of the café's cakes are made using Valrhona chocolate (a French chocolate manufacturer) and are careful flourless constructions of crispy meringue and airy chocolate mousse, topped with a luscious chocolate glaze. Your mouth is already starting water? Well, it should be, because this generous sliver from The Best Chocolate Cake in the World certainly lived up to its name!


It was lighter than the flourless chocolate cakes that I'm used to in the U.S., which isn't to say that this cake puts those to shame! I love both types of cake in different ways. While the typical flourless chocolate cake I've had is usually dense in cake texture and very savory, the cakes offered by Chef Bras Lopes are very light and dense from the chocolate glaze, not from cake texture, which can attributed to the use of meringue and mousse. The vanilla gelato complemented the cake very well as there is already so much chocolate in the cake. The richness of the cake had a good balance, without being too sweet, too chocolate-y, or too cake-y.

Findings: I absolutely enjoyed the cake from The Best Chocolate Cake in the World. Its cake can arguably win that title with its lovely combination of meringue, mousse, and Valrhona chocolate. I highly recommend ordering something to complement a sliver of cake, like a scoop of gelato that I opted for or even slices of fresh strawberries. Making a stop here mostly made up for the rainy weather we had that day. I'm already dreaming about my next visit to this hidden gem. Plus, I think I've found my next birthday cake!

Price point: $6.50 for a slice of cake, $2.50 for a scoop of gelato.

--March 5, 2011

The Best Chocolate Cake in the World
[O Melhor Bolo de Chocolate do Mundo]
55A Spring Street
New York, NY 10012
http://www.thebestchocolatecake.com
http://www.omelhorbolodechocolatedomundo.com