The other night I experienced an evening that reminded me of how exciting it is to be around great food, amazing drinks and others that love the food industry. The Star Chefs Congress theme this year was Cook Your Culture. This annual 3 day conference […]
I was so excited to check out Chef April Bloomfield’s new endeavor Salvation Burger. I think I dined at the bar after the eatery was only open for a week or two, which was really exciting. I knew I wanted to try the Salvation Burger. It was one of the most moist and flavorful burgers that I have ever had, but it was so simply dressed. Ketchup was no where near my burger. The burger is dressed with caramelized onions, that seem like they have been cooking for hours to become so tender and sweet, and the Taleggio cheese acted like another saucy element. The burger was not the largest burger I have ever seen, but it was so rich and filling. The meat is butchered and dry aged in house and it has the perfect amount of fat to ensure that it is juicy.
Don’t get me wrong I started this meal on a light note. I started with a salad of beets with tarragon dressing a tasty cheese, that tasted like a cross between pecorino romano and blue cheese, look at me, a cheese pro I am not, the menu called it a “smoky blue”, and finally the salad was sprinkled with walnuts. I will be getting Chef April Bloomfield’s cookbook, A Girl and Her Greens, as my next book purchase. I knew she was a vegetable genius, but this salad confirmed it for me. Again, it was so simple, but the textures and the flavors that she put on the plate, were amazing.
I washed all of that down with one of the boozy shakes. I am not sure what type of alcohol was used, but I am guessing it was crème de menthe, because it was described as grasshopper mint and chocolate cookie. The shakes are well made with plenty of crunch and definitely requires the large straw that comes with the glass.
I will be returning to Salvation Burger, but next time I will try the fish sandwich and the fried apple pie that was sold out. I love a good apple dessert, as soon as they said they were all served for the day, I knew I would be back, this way I can have another beet salad. Oh and I will be sitting at the counter to watch the chefs in the open kitchen.
I got a chance to support the winner of the Rachael Ray Culinary Tuition Competition that I took part in a few months ago, recently. It was so great to see Rachel Green in her element. The room was nicely decorated and we all came […]
After my journey of becoming one of the 3 finalists for The Rachael Ray Show’s First Culinary Tuition Competition, I was invited to New York City to compete for the final prize of Culinary School Tuition to International Culinary Center, formerly The French Culinary Institute. […]
I always struggle finding good food in Midtown Manhattan, but last year I stumbled upon this spot, and I have been back a few times since. It is a great place to experiment a bit with your palate. I have yet to get up the nerve to try the Oaxacan style dried grasshoppers tacos, but I have dined at Toloache at 251 W. 50th St. several times, and really enjoyed everything so far.
My most recent visit was another great experience. We started with a traditional guacamole, they have staff making guacamole nonstop, in front of the brick oven that cooks several of the dishes.
I’m not usually a fan of the brussels sprouts, but these, with what I think was cotija cheese, were so good.
Fresh and light tacos with a delicious crunchy slaw. I predict my next lunch stop in Midtown will be for these tacos. The fish tacos are a perfect lunch bite.
For a bit of a heavier bite, the beef short rib tacos were perfect, and what made them perfect was the bone marrow on top of them. And to wash all of that down was a nice cold Margarita. Toloache has a great list of Margaritas, from sweet to spicy and finally traditional. I went with the sweet and had a Skinny (Agave Nectar instead of sugar) strawberry margarita.
Though we didn’t stay for dessert this visit, I have had the Tres Leches Cake, and it was, in a word, awesome.
The great news about Toloache is that it is open for lunch, brunch and dinner, has 3 locations, and the service is great. Although it is a bit noisy, it is a great place to dine and enjoy the bar.
The Toloache brand is led by Chef owner Julian Medina. He has an awesome road to success story. After being discovered in Mexico City by Chef Richard Sandoval, he became Chef de Cuisine of Maya, an upscale Mexican restaurant. And the kicker that is the most impressive, he still decided to pursue a culinary education at The French Culinary Institute.
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