Wednesday, December 19, 2012

It's A Piece of Cake to Bake A Pretty Cake

If my collegiate career taught me anything, it's that you should always cite your sources.  I baked an incredibly successful bundt cake recently and I owe it all to the Nordic Ware Platinum collection Heritage Bundt Pan and the Pioneer Woman's perfect pound cake recipe.

The Nordic Ware® bundt pan can be purchased on Amazon, and if you order now, you should have it in time for Christmas. The hefty 10-cup capacity mold cooks evenly and produces a stunning spiral effect that will wow guests. I highly recommend this product for anyone who's in the market to zazz up their family pound cake recipe.

7-up Pound Cake

3 sticks Butter
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist
  1. Preheat oven to 325 degrees.
  2. Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
  3. Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
  4. Remove cake from oven and invert pan until cake drops out. Slice and chow down!
© 2012 c. c. villani @ "mission: insatiable -

Wednesday, December 12, 2012

Gonna Kick It Root Down

The cold weather always puts me in the mood to get down on some hearty root vegetables.  Last week I set off on a mission to create a simple soup, but ended up w/ something just a bit different. The recipe is basic, and produces a rich and hearty soup if not strained.  I decided to pass this batch through my chinois, a fine mesh strainer.  The result?  -- a thin but velvety brodo.

Carrot Brodo

Add some pasta to the mix
1 TBS butter
1 medium onion, chopped
1 medium leek, chopped
1/2 dozen large carrots, chopped
1 large parsnip, shopped
1 qt chicken stock
bouquet garni (leek green, thyme, bay leaf, and black peppercorns tied up in cheese cloth).

  1. set a large pot over medium-high heat.  melt the butter and oil together, reduce to medium heat.
  2. sweat the onion, leek, carrots and parsnip over medium heat for 25 minutes.  you should not hear the veggies sizzle, sweating is a delicate process -- you don't want to add any color.
  3. add chicken stock and bring to a boil.  add bouquet garni and simmer until all vegetables are cooked through, 30 - 60 minutes.
  4. puree the mixture, either w/ a stick blender or batch-blend in a regular blender.
  5. you can serve the soup as-is or pass through a fine mesh strainer.

© 2012 c. c. villani @ "mission: insatiable -

Monday, November 26, 2012

Closer To You Korean

Astoria is renowned for its culinary diversity but is seriously lacking on the Asian front.  We have some serviceable Japanese and Thai restaurants but that's about it when it comes to edibles from the far east.  All of the Chinese take-out are garden variety and Korean was non-existent, until recently.

Seoul Fusion Eatery
2406 34th Ave
Astoria, NY 11106

Seoul Fusion Eatery is located down 34th avenue, a stones throw from the projects.  As such, the "fusion" element consists mostly of pizza, fried chicken and burgers -- they know their audience. Their Korean menu is pretty extensive, featuring all of the usual suspects: kimchi, ddukbokki, jigae, bulgogi, and a various kimbap.

I've only tried the cheese kimbap and it was OK.  K-Town, Elmhurst or Flushing are still your best bet for the good stuff, but I'm very pleased to have a more convenient option in the neighborhood.

© 2012 c. c. villani @ "mission: insatiable -

Saturday, November 17, 2012

All Those Leftovers

Between Hurricane Sandy and the fast approaching Holiday season, I've been unable to dedicate much time to Mission Insatiable.  No new recipes this year, and my my advice to anyone who is cooking up a turkey for this Thanksgiving is the same as last year: brine that bird!  I don't care who you are or how your grandmother taught you to cook a turkey -- if you don't brine the bird it will be dry.  Everyone will lie to your face and tell you how delicious it is, but we both know the truth.

Regarding leftovers, I will reference a 2010 post for curried turkey salad.   It's vibrant, easy and delicious.  Give it a go this year.

I also suggest that you reheat leftover stuffing by cutting it into rounds and searing it on the griddle.  Stuffing is my favorite component of the Thanksgiving feast, and these seared rounds take the indulgence to the next level.

From your friends at Mission Insatiable -- get your binge on!

© 2012 c. c. villani @ "mission: insatiable -

Friday, October 26, 2012

Giving Breakfast the Cold Shoulder

Maybe I'm four months too late, but I just discovered "Summer Porridge" -- a no-cook cold oatmeal preparation that really packs a punch.  The oatmeal-yogurt concoction is left in the refrigerator overnight to coalesce into a sumptuous gruel.  Zazz things up w/ some berries, crushed cookies or even peanut butter.

I haven't tried making it myself, but you can check The Yummy Life for a recipe if interested. However, if you’re looking for a grab & go in the Astoria area, you can score a delicious peanut butter variety at “That's A Wrap”, located in the base of the 30th Ave NYSC.

© 2012 c. c. villani @ "mission: insatiable -

Thursday, October 11, 2012

Ramen Lovers Rejoice -- Rai Rai Ken Expands!

Rai Rai Ken is my favorite of all the ramen joints in NYC. It's not as glamorous as Momofuku, or as bustling as Ippudo, but it's cheap and damn good.  They just recently expanded to some fancy new digs w/ double the seating, but the price and taste remains the same.

Miso Corn & Butter Ramen
Rai Rai Ken
218 E 10th Street
New York, NY 10003

Next time you find yourself wobbling around the East Village, try to remember that these guys are open 'til 3am on the weekends.  They've added a few items to the menu, but my favorite is still the curry ramen.

© 2012 c. c. villani @ "mission: insatiable -

Sunday, September 30, 2012

The Agriculturalist

This impromptu farmer intermittently operates outside of what used to be "La Papa" -- down 30th Avenue, off Crescent.  "Corn so  good, you can eat it raw", touts the New Jersey native.  I can't attest to that, but I will say they have the largest eggplants I've ever seen.

Get while the gettin' is good, and try your hand at this lentil-eggplant misculanza:

2 # fresh eggplant, sliced or quartered
1/2 cup lentils
1-2 roasted red peppers
2 cloves garlic
1/4 cup olive oil
1/4 cup red wine vinegar
1 TBS chopped mint
1 TBS vin cotto

  1. cook the lentils in boiling salted water until tender, about 40 minutes.  drain and reserve.
  2. grill/griddle/sauté the eggplant over medium-high heat until cooked-through, about 12 minutes.
  3. combine the eggplant, drained lentils, garlic, peppers, olive oil and vinegar.  toss to combine.  
  4. add mint and vin cotto.  taste, season and serve. 

© 2012 c. c. villani @ "mission: insatiable -

Saturday, September 15, 2012

East of the Feast

If you are in the neighborhood for The Feast, keep Dragon Land Bakery (DLB) on your radar -- just in case you get tired of stuffing your face w/ cannoli and sausage.  It's actually southwest of the San Gennaro Feast, but that doesn't make for a good title, does it?

Dragon Land Bakery
125 Walker St (b/w Centre & Baxter)
New York, NY 10013

DLB offers a wide variety of well-prepared buns, both sweet and savory.  The prices are straight out of 1978, so buy a bunch and see what floats your boat.  You can't go wrong w/ the infamous hot dog bun, but do try the corn & ham -- a personal favorite.  They also have a bunch of exotic drinks you've probably never considered, like sugar cane juice.

© 2012 c. c. villani @ "mission: insatiable -

Saturday, September 8, 2012

The 'Cuse is Loose

I spent the Labor Day weekend up in Syracuse visiting an old college roommate.  The trip was impromptu, and we had the good fortune of being in town during the annual NY State Fair.  The long & short -- that shit was wild.

With dignity checked at the door, I was able to focus on a complete consumption strategy, devouring 3 days of food & drink in about 8 hours.

The bacon-wrapped hotdog doughnut was probably the most outrageous edible, but the MVP award goes to the hot beef sundae.  "A hot beef sundae?", you ask? It's a scoop of mashed potatoes, topped w/ succulent pot roast, sour cream & a cherry tomato, done up to look like an ice cream sundae.  

© 2012 c. c. villani @ "mission: insatiable -

Saturday, August 18, 2012

Astoria's Ecuadorian Pork-a-palooza

Every August a handful of Ecuadorian food carts pop up in the vicinity of Athens Square Park to celebrate some sort of pride or independence festival.  I wasn't able to get too many details, as the vendor's English was none too good. "Pork, pork, all pork", was the most I could get out of them when trying to figure out the various offerings.

A plate costs $10 and includes heaps of corn, pork and potatoes.  The pork options are: deep fried, slow-roasted or braised.  The corn is unlike anything I've ever experienced -- giant starchy white kernels the size of a quarter are the majority, with deep-fried yellow kernels studded throughout.

Aim for the vendors closest to the park, the ones across the street are extremely heavy handed w/ the salt.

© 2012 c. c. villani @ "mission: insatiable -

Monday, August 13, 2012

An Infidel's Indulgence

These curious crepes are a Moroccan treat known as "Beghrir".  They are enjoyed in a variety of ways, two of which I highly recommend -- either slathered in a butter & honey sauce or stuffed w/ a light cream custard and deep fried.  The butter & honey method is something you can accomplish at home, but you'll have to buy the deep fried version from a vendor on Steinway.

These seasonal sweets are only available during Ramadan, which ends on or around August 19th. For Muslims, Ramadan is a time of spiritual reflection & improvement demonstrated by fasting from dawn until sunset.  For the rest of us, it's a chance to taste a unique confection that lands somewhere between a zeppole and baklava.

These are the sweet cheese variety -- they also sell date & walnut.

© 2012 c. c. villani @ "mission: insatiable -

Sunday, July 29, 2012

Why Didn't YOU Think of This?

Alright, I didn't think of it either -- Sandy linked me to a pic earlier this week and I just had to give it a try.
A slice of cheddar and some Frank's Red Hot seal the deal.
Slice in 1/2 inch rounds, salt & pepper -- pop it on the griddle for 2 mins, flip and add the egg.  You might want to hold down the ring as you drop the egg, otherwise some will escape through the bottom. You won't have to worry about seepage once the egg sets, you can reduce the heat and cook through.  

© 2012 c. c. villani @ "mission: insatiable -

Sunday, July 22, 2012

Aint Nothin' But A Chang Thang

There's no shortage of David Chang restaurants in NYC.  Má Pêche, Momofuku Noodle Bar, Ssäm Bar, Milk Bar and the 12-seat Momofuku Ko all top Foodie checklists the city over -- and with good reason -- this guy knows what's up!

Momofuku Ko
163 1st Ave, b/w 10th and 11th
New York, NY

Ko is the only Chang outpost I've tried to date, but I'm still making my rounds. The kitchen offers a progressive dinner menu seven days a week, but the real treat is the ultra lavish 22-course lunch available on weekends.  At $175, the lunch tasting is a bit dear, but well worth it if you've ever dreamed of being a guest judge on Iron Chef.  The Chef and his two sous' deftly assemble plate after plate, all while you bear witness from your seat at the bar.  The whole ordeal takes about three hours, but the pacing is perfect and you never wait more than a few minutes between courses.  

Each guest gets an edible souvenir to take home -- mine was a spicy tuna ongiri.

I was too overwhelmed to take notes or anything like that, but I was able to find a similar menu on the blog, "A Life Worth Eating".  They did a great job logging the meal, have a look.  

© 2012 c. c. villani @ "mission: insatiable -

Saturday, July 14, 2012

Tapioca Tales

While a welcome addition to the neighborhood, I suspect this Tapioca Story will have a sad ending sooner than later.  It's hard for any business to thrive west of the N/Q, let alone a niche beverage product.  That being said, I wish them all the best and will enjoy their presence while it lasts.

Tapioca Story
27-22 30th Avenue
Astoria, NY

They have a variety of buns, ice creams and of course -- bubble teas.  Quality wise, their bubble tea is much better than the Chinese take-out options in the area and comparably priced.  If you're in their neck of the woods, give them a shot.

© 2012 c. c. villani @ "mission: insatiable -

Sunday, July 1, 2012

More Saving. More Eating.

Growing up in an apartment my entire life, I always relied on the super for home maintenance and repair.  As such, I have little patience for Home Depot, Lowes, or store of similar ilk.  My girlfriend on the other hand is the exact opposite, to the point where she worked at a Home Depot for years.  As you might infer, the suggestion of a Home Depot run can very easily escalate into an argument.  Fortunately for Sandy, the Home Depot on Northern has its very own Chris bait -- Rocco's Italian Sausages & Philly Cheese Steaks.  The name says is all, they do two things and they do them well.

Rocco's Italian Sausages & Philly Cheese Steaks
5010 Northern Blvd
Long Island City, NY 11101
Neighborhoods: Astoria, Woodside
(718) 204-0478

The quality is above average for a place of this profile, easily head & shoulders above most of the street fair/feast vendors. I'd opt for the cheese steak over the sausage, but that's just how I am. The cheese all but absorbs into the bread, blanketing the lean meat in a cocoon of shameful indulgence.

10/10 -- would eat

© 2012 c. c. villani @ "mission: insatiable -

Saturday, June 16, 2012


The Chinese aren't internationally renowned for their prowess w/ sweets, but they certainly have the street-side mini cake racket on lock.  Mr. Ling is one of the many mini cake purveyors littering Canal street.  The fierce competition drives down prices, and you can often get 15 cakes for $1.  I'm not sure which outpost has the best cakes, but for $1 a pop, you can try a bunch on judge for yourself.

Ling's Mini Cakes
Canal & Mulberry

When fresh, the cakes are crispy and warm w/ an airy center.  They taste a lot like Nilla Wafers, and I imagine they are heaven with some ice cream.  Next time you are in Chinatown or Flushing, give these a go.

© 2012 c. c. villani @ "mission: insatiable -

Saturday, May 19, 2012

Griddle Vittles

I received this griddle as a gift from my mother two years ago, and have put some serious miles on it since.  Use cases started w/ your typical griddle foods -- pancakes, eggs, french toast, etc..  I took to cooking eggs inside of greased ring molds, making perfect little Chris McMuffins...sorta.

As time went on, I discovered that this heavy-bodied skillet was well constructed enough to handle tasks you'd normally reserve for grilling --  that's All-clad for you.  This simple seared salmon & grilled zucchini dish is now a weekly staple.  It comes together in about 30 minutes and only requires the one griddle pan, making for an easy clean-up during the work week (not that I do the dishes anyhow).  

I toss the zucchini in olive oil, red wine vinegar, a bit of sugar, salt & pepper and grill on medium-
high for 4-8 minutes each side.  The salmon is prepared simply with olive oil and coarse salt.  I sear 4 minutes each side -- starting w/ the skin side down.

© 2012 c. c. villani @ "mission: insatiable -

Sunday, April 22, 2012

What's in a Name, Anyway?

Officially, it goes by the name Jerusalem Pita House, however, the awning of this Algerian-run Middle Eastern restaurant simply boasts -- PITA HOT.

I can't speak for their meat dishes, but I've been frequenting once a week for the last five years to get a fix of their Mediterranean platter.  Tabouli, fava beans, stuffed grape leaves, falafel, hummus and babaganoush served with lettuce, tomato, cucumber, olives, peppers and tahini w/ a pita on the side.  

The owner lives upstairs and sometimes works the counter, but more often than not, there's a tired young man working all stations.  Service is always prompt and friendly, but these guys work 15 hour days and sometimes it shows.  

They say everything is homemade, but I saw a large store-bought can of stuffed grape leaves the last time I was there.  I don't hold it against them though, the food's always on point regardless, and while there are a lot of great places to get Middle Eastern food in Astoria, I keep coming back to Pita Hot for more.

© 2012 c. c. villani @ "mission: insatiable -

Sunday, April 15, 2012

Sam's Club

Felines are notoriously stingy gift givers, so it took me by surprise when they chipped in on this cake for Sandy's birthday last week:

They purchased this marble sponge cake from Sam's Club for $20, and it was pretty damn good! The cake was moist and the frosting was dense and super-sweet -- but in a good way.  The half-sheet size is perfect for a party of 15-20.

The humans ate all the cake, much to the cats chagrin.  I tried explaining to them that they don't have taste buds, but they didn't want to hear it...

Sam & Persimmon
© 2012 c. c. villani @ "mission: insatiable -

Saturday, April 7, 2012

A Bed of Beans for Easter Leftovers

Black, white, red, or otherwise -- beans are King.  How could you not love these things?  They're cheap, healthy, easy to prepare and last forever.  Taking the time to soak and cook dry beans always yields the best results, but this ends up being a two day process.  IMO, the drop-off in flavor and texture of canned beans is not significant enough to deter use, especially during the work week.

A simple white bean ragu is the perfect accompaniment to any pork dish -- be it a chop, sausage or pulled shoulder. The addition of a little cured meat provides a great depth of flavor and fun textural divide.

White Bean Ragu

2 (15-oz) cans of white beans
1 small onion, chopped
1 carrot, medium dice
3 cloves garlic, minced
1 (6-oz) can tomato paste
1 zucchini, medium dice
1 link dry sausage, medium dice
1 cup chicken stock
1 spring thyme
salt, pepper, EVOO

  1. sauté onion and carrot over medium high heat until tender, about 6 minutes.  add garlic, cook until fragrant.  add tomato paste and cook for an additional 5 minutes over medium heat.  
  2. add zucchini, dried sausage, chicken stock and thyme.  bring to a boil and reduce to a simmer.  cook over medium heat for 10 - 15 minutes.  
  3. taste, season and serve as a bed to your favorite pork product.
© 2012 c. c. villani @ "mission: insatiable -

Saturday, March 17, 2012

They're Magically Delicious!

Sandy, our resident cupcake cutie, went all out and cooked off two batches of delicious St. Patrick's Day cupcakes:

  • Vanilla cupcakes w/ toasted marshmallow frosting and Lucky Charms to the left.  
  • Chocolate cupcakes w/ mint frosting and sour patch rainbows to the right.  

I can't wait to not remember eating these later!  Try not to get into too much trouble, people...

© 2012 c. c. villani @ "mission: insatiable -

Sunday, March 11, 2012

Delectable Dago Delights

The team at Gian Piero has perfected the old school Italian bakery in a way you have to experience to understand.  Their techniques far surpass even the finest Manhattan has to offer (I'm looking at you, Veniero's), and at half the price!

Gian Piero Bakery
44-17 30th Ave
Astoria, NY 11103

They carry the same assortment as any other Italian bake-shop -- from cannolis & cookies to cheesecake & lobster tails -- but they just do it better.  In fact, they've honed their craft so well that they make the competition look like amateurs.  You have one bite of their triple layer cookies and think, "Oh, so THAT'S what they're supposed to taste like!"

Gian Piero is located a bit off the beaten path at the far end of Astoria.  Odds are, if you don't live in the area, you aren't going to visit, but that's a shame.  I've been eating Italian pastries since before I could walk, and I have the chins to prove it -- this place is the best, bar none.  I should also add that my girlfriend, Sandy, swears they make the best latte ever and she fancies herself a connoisseur.

© 2012 c. c. villani @ "mission: insatiable -

Sunday, March 4, 2012

Master of Marinades

A marinade is a savory liquid in which proteins & vegetables are immersed or submerged for flavor and tenderization.  A good marinade has four basic components: acid, salt, flavor & fat.
  • The acid -- typically citrus juice or vinegar -- helps to tenderize the meat, as does the salt. 
  • Flavor is best imparted by combining herbs, spices, and/or aromatics.  
  • The fat stabilizes the entire concoction and protects the flavors while the meat marinates.
Adding strained yogurt is common practice in the Middle East, and does wonders to lock in moisture when cooking lean meats such as fish or learn poultry.

This particular marinade works well with chicken breast or white-fleshed fish, like cod.  Grilling over an open  flame is the best option, but a stove-top griddle also does the trick.  Serve over some rice-a-roni w/ a side of  veg and you are all set.

Yellow Yogurt Marinade

3-4 # chicken tenders
16 oz Greek yogurt
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground garam masala
2 tsp salt
1 tsp ground turmeric
3 cloves garlic, minced
1 juice of lemon
1/4 cup extra virgin olive oil
cold water, as necessary
1/2 cup cilantro, chopped

  1. combine all ingredients except for water and cilantro in a mixing bowl.  
  2. thin with small amounts of water until the mixture reaches a smooth consistency.  
  3. add cilantro.  reserve one cup of yogurt mixture for dipping sauce and smother chicken w/ the rest.
  4. marinate overnight, up to 24 hours.

© 2012 c. c. villani @ "mission: insatiable -

Wednesday, February 29, 2012

Rib-eye for the Straight Guy

Butcher Bar is not so much a restaurant as it is a butcher shop w/ room to dine-in.  They focus on fresh, locally sourced meats, and frequently boast that they don't even have a freezer on premises.  As a result, the good stuff sells out fast, so you have to get there while the getting is good.

Butcher Bar
37-08 30th Ave
Astoria, NY 11103
Neighborhood: Astoria

I tried their BBQ sampler when they first opened, what a delight.  The brisket and pulled pork were good, but the ribs surely sealed the deal.  It's so hard to secure good BBQ in NYC, and these guys hit it right on the mark.

More recently, I splurged on their 28oz "Tomahawk" rib-eye -- medium rare.  The steak came w/ two sides and some grilled cherry tomatoes.  With the addition of a third side (mac & cheese), this was enough to fully satisfy two hungry individuals.

The quality of the meat is exceptional, the service is friendly and the ambiance is relaxed.  Add to this some truly delicious BBQ squirting sauces and you have destination that is not to be missed.  They recently received a nod from the NY Times, so they are officially "on the map".  My only gripe about the Butcher Bar experience is the sides are too small!  I don't suggest they super-size the menu, but they should offer both small and large sizes to better accommodate the wants and needs of even the most obese customer.  

© 2012 c. c. villani @ "mission: insatiable -

Monday, February 20, 2012

Up For Crabs

I discovered these freeze dried crab snacks at H-Mart while on a kimchi run earlier this week.  While they aren't as godawful as you'd think, they are an "acquired taste" -- to say the least.

What type of crab are they?  How are they cooked?  Where do they come from?  -- I have no fucking idea. My best guess is that they hail from Korea or Japan, and are baked and then freeze dried before being candied in a sweet sesame glaze.

They crunch like Cheetos and have a strong, briny taste reminiscent of the "shrimp flavor" packets used to flavor instant ramen.  The sesame glaze is light, but sufficiently sweet enough to balance out this incredibly peculiar treat.

© 2012 c. c. villani @ "mission: insatiable -

Sunday, January 29, 2012

Hakuna Frittata

Pasta never tastes quite as good the day after.  Sure, the sauce develops some depth, but the pasta itself is always cooked to shit when reheated.  In the Villani household, the preferred method of  dispatching pasta leftovers is via frittata.

While frittata preparation is simple, it does require a certain level of care and finesse.  Over the years, I've found that a two-pan method works best, but you can achieve similar results w/ a stove-to-broiler approach.  You can use any type of left-over pasta, but long strands -- like spaghetti or linguine -- work best.

Left-over Pasta Frittata

4 eggs
1/2 cup half & half
1/2 cup grated cheese
4 cups left-over pasta
salt & pepper to taste

  1. Beat the eggs, half & half, and cheese together in a large mixing bowl.  add the pasta, and toss to  combine.  add a heavy pinch each of salt and pepper.
  2. Heat an 8-inch, non-stick skillet over high heat.  coat liberally w/ cooking spray.  add the egg/pasta mixture, cover and reduce heat to low.  cook, covered on low for 20 minutes.  
  3. Once the frittata is almost set -- heat a 10-inch, non-stick skillet over high heat.  coat liberally w/ cooking spray. flip-flop the frittata over to the 10-inch skillet and cook over medium heat until crisp on both sides- this shouldn't take more than 5 minutes.
  4. Carve up as you would a pizza, top w/ a simple salad and enjoy!
© 2012 c. c. villani @ "mission: insatiable -

Saturday, January 21, 2012

Pretense w/ a Payoff

Bohemian doesn't have a website, a sign out front, or disclose their phone number.  It's a perfect storm of hipster hogwash bullshit -- the type of place you'd poke fun at on account of its absurd pretension.  Naturally, I had to experience it for myself.

Bohemian Restaurant
57 Great Jones St
New York, NY 10012

I forget all the hoops I had to jump through to get the contact info, but it involved locating an email address on a bogus website and waiting several weeks for a response.  I finally secured a reservation for last weekend, and I was pleasantly surprised by the laid-back service, lack of pretense and reasonable prices.

Clandestinely located in what was once Andy Warhol's art studio, Bohemian sports a minimalist decor complete w/ full bar and Zen rock garden.  The space seats 24, and is a great atmosphere for parties of 2 - 4.  They have a $55 5-course tasting menu, but I would advise against this option, as two "courses" were veggie fondue and cold cuts.  We ended up ordering a la carte:

Overwhelmed w/ flavor, I stopped snapping pics after the second course.

Short Rib Sashimi
Fried Sweet Potatoes
Uni Croquet
Pan-roasted Whole Branzini (w/ seasonable veg.)
Foie Gras Soba
Dessert Trio (sake panna cotta, triple berry ice cream, and chocolate creme brulee)

© 2012 c. c. villani @ "mission: insatiable -