The Malt House. 206 Thompson St, New York, NY 10012. Website: www.themalthousenyc.com

MH is for MALT HOUSE!

MH is for MALT HOUSE!

Vin and I were invited to a press dinner at The Malt House in the Village.  As I walked in my first thought was, “Whoa.  A place like this wasn’t here when I was at NYU!”  I was used to, how to put this lightly, seedier and cheaper and more rambunctious venues that more often than not resulted in bad decisions, like hangovers from crap booze and stomach aches from crap food.  No, if a place like The Malt House was around when I went to NYU, I’d probably be a broke but well fed regular!

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OPP

Taureau

Taureau. 558 Broome Street, New York, NY 10013  Website: www.taureaunyc.com

Tonight’s lovely press dinner is brought to you by a repeat guest: Didier Pawlicki, the energetic owner/chef of the romantic La Sirene.  Both restaurants share the same kitchen yet have completely different concepts.  Taureau is all about fondue and only about fondue and is probably the only all fondue restaurant in the city.  I had slight qualms about an all fondue restaurant ever since a sad, traumatic experience at The Melting Pot (tres gauche), but Didier worked his magic again to make this another fantastic food fest.

fondue pots down the table

Fondue pots down the table

I remember walking into La Sirene thinking, “Oh, it’s cute in here,” but with Taureau, it was intimate, dark and sexy. My initial thought was, “How does it relate to a bull?” since Taureau means “bull” in French, but the enigmatic Didier had all this thought out: the element for the astrological sign Taureau is “earth” and all the ingredients and components were from or of the land.  AND, this side of the premises had a raw feel that reminded me of a wine cellar, with slightly arched ceilings and exposed brick decor.  Had it not been for the window looking out to the street, we could have been dining underground!  Quite ingenious how this whole concept ties together, Didier.  Very smart.  He also takes pride in creating the fondue recipes and pairings himself.  You may ask yourself, “Really, how complicated could it be to just melt something?” The chef really considered the additional ingredients that would compliment the melted cheese or bring out the flavors of the sides dipped in the fondue pots for each course so that every pairing and combination would work.  He really is a creative genius.  I’m convinced this guy could mastermind a plan to take over the world and no one would realize it until it’s too late.  =)
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We just had dinner at the Empire Steakhouse on 54th and Broadway, right on the border of the wasteland known as Times Square. Vin just felt like going to a steakhouse, and even though I couldn’t eat much today, I happily accompanied as his date.  Since we knew that he’d have to finish most of my meal, we went straight for the basics as part of his “control” for ratings: entrees, one side, and dessert (no martini though).  He got the ribeye (apparently it was delicious =/ *sniff* I had half a bite of it) and creamed spinach (also good), I got the cold seafood platter (the lump crabmeat was very good!) and for dessert, creme brulee.

Quite possibly the most perfect creme brulee

Quite possibly the most perfect creme brulee – Photo by Vin!

Now, the attentive and knowledgeable waiter Tim recommended it and said it was the best dessert on the menu.  He ain’t kidding.  It was light and perfectly creamy, topped with the perfect amount of sliced strawberries so you could have a bit of tart to break up the sugar on sugar action of the dessert.  I only intended on having one spoonful of it, lest my insides fall apart due to the dairy, but I totally risked it and had another half spoonful it was so damned good.  Not too sweet, just the right amount of burnt sugar, and the not-just-for-show strawberries.  Creme brulee is Vin’s fave dessert, and I’ve made it a few times just for him.  But it was totally OK Vin said this to the waiter in my presence, “This is one of the best creme brulees in the city!”  I completely agree.