A couple weeks back my wife and I were staying at her family’s home on the North Fork of Long Island and we went to aMano for dinner with my cousin and his girlfriend. aMano is a very good Italian Restaurant with an extensive wine list and an impressively large menu. I wasn’t feeling too hungry after a day of wine tasting and hor d’oeuvres on the North Fork wine trail so I went straight to the entree.
My entree was the house made gnocchi with lobster, mushrooms, fava, and truffle cream. I was a little hesitant at first seeing mushrooms in the entreé description, but I thought I would take a chance. When the dish came out I saw it had a large amount of mushrooms in it and I got worried. The amount of mushrooms did not deter my choice one bit and accompanying the homemade gnocchi and flavored with truffle cream greatly satisfied this reluctant mushroom consumer. A fine day of wine and food on the North Fork!
My wife and I recently stopped in Manattan to meet up with some friends. We met up at a restaurant called Calle Dao for lunch. Calle Dao is located on West 39th Street in Midtown and serves a unique fare of Cuban-Chinese fusion. I’ve never thought of this fusion prior to eating at Calle Dao, but once hearing about it, I was quite intrigued. Everything on the menu is either a Cuban dish with a Chinese touch or vice versa, combining ingredients to make some very interesting flavors.
For lunch I had the Lechon Asado consisting of roasted pig with fried rice style quinoa, and ginger-cilantro sauce. The roasted pig was prepared nicely with a vinegary asado taste. The quinoa had the consistancy of a complementary fried rice and the ginger-cilantro sauce gave the dish its touch of Chinese flavors. I washed all this down with a Presidente Beer from the Dominican Republic.
I greatly enjoyed this restaurant and would love to come back to it again, particularly to try the dinner menu.
Recently, I stopped at my Alma Mater, West Point, and stayed at the hotel on campus, The Thayer. My wife and I ate dinner at the restaurant in the hotel called MacArthur’s Riverview Restaurant named for graduate General Douglas MacArthur and overlooking the Hudson River. The campus was quiet at this time of the year, right after graduation and right before the new Freshman coming in for their summer training.
To start off dinner, our appetizer was a Focaccia Crostini. The crostini had olive tapenade, goat cheese, and arugula on top. The crostini was a good classic appetizer to start the meal. My entrée selection was “Shelton’s Seared Ahi Tuna” with sticky rice, chilled tatsoi salad, and orange ponzu. The ahi tuna was cooked to perfection and the sticky rice had perfect texture. The Asian flavors of the orange ponzu was exactly what I was looking for. A side note, all entrees and most appetizers are named after West Point graduates.
A summer-must after dinner in MacArthur’s is a drink at Zulu Time, the hotel’s rooftop bar.