Talkin' Shop

After this dining experience, I would recommend Maialino to anyone asking for suggestions in NYC.  It exuded a welcoming café-like energy in an up-scale environment. The staff were all attentive and knowledgeable and the food spoke for itself with bold Italian flavors leaving a lasting impression.

Right from the get-go, the breadbasket, a mixture of focaccia and a rustic loaf, was a fantastic introduction to the meal. Both breads still had a lingering, gummy moistness that only lasts for so long out of the oven. But beyond that, I was tempted to lap up the table oil like a dog, and without restraint, generously sprinkled each bite with FLAKEY sea salt like a woman unphased by the threat of high blood pressure. If flakey sea salt could be considered a food on its own, it would easily rank in my top three.

I started off our ordering by making the executive decision to request the fire roasted shishito peppers, a dish that tends to be a universal crowd-pleasure. Both of my parents had never tried them before, so I was taking a risk, but they both seemed pleased. In fact, my mom was deeply fascinated by what she referred to as the delicious sauce (it was just olive oil and salt) which I found quite humorous.

When it came to our orders, my dad chose the Bucatini all’Amatriciana, my mom played it safe with her favorite pasta dish, Fettuccine alla Bolognese, and I went for a Roman classic, Spaghetti alla Carbonara. In addition to the pastas, I also ordered the Pollo alla Diavola – a half chicken, black pepper & pickled chilia – worried that portion sizes might be on the lighter side. In any case, portion sizes were not a problem. My dad’s dish brought some heat with a welcomed spicy tomato sauce whereas mine contained pieces of Guanciale that were magically crisp on the outside with an explosion of concentrated pork flavor trapped within without the trace of fattiness you would expect. As hard as it is to admit, my mom did order the best dish. The bolognese was the perfect balance of salty and sweet and imparted a texture that complimented the al dente finish of the fettuccine. The chicken, on the other hand, was an example of how memorable flavor can still stem from minimalism and restraint. Only accompanied by a sauce made from picked chilia’s and chicken drippings, the dish offered beautifully browned skin and white meat perfect for lapping up the saucy remains.

All in all, the meal ended up costing us around $140 including tax, an absolute steal for the service and food we received. But for all of you wine drinkers out there, no, this did not include alcohol. My parents and I are still on team, “let’s get another appetizer rather than a single glass of wine.”

Earlier this month I visited Elda, the Mission’s beautiful new cocktail bar on 16th Street exuding Caribbean and Latin influences. It was my goal to get the recap done before the end of the month – low and behold, here we are. Two of us arrived around 6:30pm on a Friday, entering a loud and crowded space. We sat at the only two seats open on a narrow bar facing a wall, as all of the tables were taken. Chef Jose Flores took our order personally – casually and quickly. As we were waiting, a table opened up and we were lucky enough to swoop in, as it is first come first served. The restaurant was vibrant, with the flow moving quickly, full of energy. Below are the items we ordered:

Cocktails:

Hot Stepper | rye, grapefruit, spicy honey, ipa
Pink Flamingo | oaxacan rum, lime, tiki-tivo, pineapple, absinthe
Presidente #44 | pineapple rum, brandy, two vermouths

Food:

Coachella Yellow Corn w/ Basil Mayo & Quinoa | The quinoa added an interesting ‘pop’ on the surface which made it a fun experience. It was delicious, crunch, and perfectly seasoned.
Milk Bread Fried Chicken Sandwich w/ Chamoy | This was a great play on textures with the milk bread and perfectly fried chicken. The special red sauce which added a nice touch. It included avocado which wasn’t mentioned on the menu – what if you were allergic to avocado? What if you didn’t like avocado? It’s a high-priced ingredient!
Jamaican Beef Patty w/ Plantain Dip | This was the dish we liked the least. It could have used more spice and texture. Having expected this to be a “patty,” I was surprised to find it made as an empanada.

The drinks and food were delivered quickly, in no particular order. I thought there could have been a system of item delivery in place, although I’m sure they are trying to keep up with the volume to start. We were lucky to have our dishes spaced out enough to enjoy them while still warm, whereas the table next to us received all of their dishes at once.

Overall, I would recommend Elda as a quick easy bar to grab unique bites and cocktails when in the Mission. A fun spot to catch up and soak in the vibes.

At the beginning of this month, I had dinner at Leopold’s, a Bavarian-style gasthaus down the street from my apartment. Two of us walked into Leopold’s on a Thursday night around 7pm. From the outside, the place looked quiet and almost closed, but the second we walked through the door we heard loud German music and the roar of the other guests. We were seated right away at a table in the back corner. It was a great spot to see the layout of the whole place and a perfect setup for people watching. The waitresses were dressed in traditional dirndls, while roosters and deer antlers lined the walls and window sills – there was no short supply of stimulus.

Our waiter was friendly and upbeat, offering us his recommendation of draft beers. It was quickly clear to us that the crowd at Leopold’s was there to have a gooood time. There were 3 separate occasions throughout the night where “boots” of beer were ordered. These massive 3L glasses were accompanied by the ringing of the bell and the whole restaurant erupting in cheers. Our work schedules the next day prevented us from getting the boot, so we settled for 0.5L of the Erdinger Hefeweizen and the Kostritzer Meisterwerke Pale Ale. Both beers were extremely smooth, but my preference leaned towards the grapefruit and orange notes of the pale ale.

After our beers were delivered, we ordered the Wiener Schnitzel and the Braised Beef Short Rib (on Alyssa’s recommendation). Both plates arrived together after a short wait. The wiener schnitzel was paired with a sweet lingonberry sauce, which complimented the thin buttery crust of the schnitzel incredibly well. I found myself hogging that dish (sorry Kyle!). The short rib came with gruyere mashed potatoes and crispy onion strings. The meat was full of flavor and so tender that it came apart with only a light pull of your folk. Both portions were huge and we left feeling comfortably full.

Overall, Leopold’s was a fun experience and a good spot for an exciting night out. We will definitely be back for the boisterous atmosphere and great food.