Pastis, was it worth it?

Pastis is one of those super trendy restaurants that I hear about and see on Sex and the City, but never think I’ll actually go to. First, can I even get a table? Second, is it super expensive? Third, is it just plain-old-lame to go somewhere so trendy?

Well, my husband and I found ourselves hungry and in the Meat Packing District on Labor Day and started walking around looking for a table. The Standard Grill, nope – they don’t serve food from 4-5:30. Ditto for three other places. So finally, we landed at Pastis out of desperation!

It was a weird time of day to be eating dinner, but we got a table, so we had to make the most of it.

For an appetizer, I had the Fresh Arugala Salad with Parmesan and Lemon(!)

It was a hefty portion for $11 and I plowed through the entire thing. Any green partnered with cheese, is a-ok-by me! It was very light, had very little oil olive dressing and was entirely refreshing. I added a little salt and pepper to it – perhaps it could have used a bit more dressing. Though, I admit, it was healthier without it. A+

Ran had a less healthy choice (God love him!) with the Onion Soup Gratinée. <img alt=”" Which he allowed me to take a few bites of, and it was probably the best french onion soup I’ve ever tasted. It had a little bit of oil on the top of it, not sure if it was released from the cheese or what? But, it was very decadent and tasty. The bread inside was also soaked with the broth and very tender. A+

For main entrees we decided on Homemade Fennel Ravioli for me and Steak Frites for Ran.
The ravioli were stuffed with a green filling and I found them to be pretty interesting, but not the most amazing ravioli in the world. The roasted tomato that accompanied it and the parmesan cheese around the ravioli were the highlight of the dish. B

The steak of the Steak Frites was a hanger steak. The frites were very crunchy fries that soaked up all the juices from the steak and became wonderful vehicles for steak drippings, thus, making it ok to eat steak drippings! A (the Steak Frites at Pomme de Terre in Brooklyn is just as good)

Finally, dessert. Chocolate Mousse.

So light and fluffy and filled with a deep chocolate flavor. It was buttery almost, the texture being so creamy and smooth. I wanted desperately to finish the entire thing, but couldn’t, it was just a tad too rich. Hands down, the best chocolate mousse I’ve ever had. A++

And of course, Creme Brulee.

I didn’t try any of Ran’s Creme Brulee (I had the best chocolate mousse ever in front of me!). Ran says “It’s up there with the best Creme Brulee I’ve ever had.” A+

So, was it worth it?

The check was over $100 (with the tip) and considering we had a 3 course meal (but no drinks) I think it was standard pricing for the Meat Packing District.

I think it was worth it. Great food, definitely would go back. And hell, I’m going to just write in my food journal “Pastis” and leave it at that. No need to figure out how many points were in the two bites of Onion Soup Gratineé. I’m going to file this one under “great meals that I enjoyed, and moved on from!”

Street Meat gets Fancified

The smell coming from the street meat guy on 54th and 3rd, I have to admit, is good!  My co-worker and I pass him often and always says, “one of these days we are actually going to order from him!”.  We never do though.  Only once in 2 years have we indulged in the street meat.  Why?  Well, I guess the idea of getting something good and somewhat healthy from a cart seems a bit far fetched! More often, I’ll grab a dirtwater dog from a cart in the city when I’m struggling for something hearty to eat on the go (and it’s cheap!).  A hot dog with a bun is roughly 9 points, so it’s definitely an indulgence.  But something about a hot dog from a cart is just so darn satisfying!  It’s portable, it’s salty, you can load ketchup and mustard on top.  It’s so simple, yet  layered with flavors.  I’m hungry, can you tell?  

Anyway, only in NYC the street meat has gotten a gourmet makeover…see below, from NY Post.

 

http://www.nypost.com/seven/08052009/entertainment/food/all_trucked_up__183084.htm